RU2796793C1 - Method for making drinking straws from plants of the cereal family - Google Patents

Abstract

FIELD: drinking straws.

SUBSTANCE: invention relates to a method for making drinking straws from plants with tubular stems of the cereal family, which include cane, reed, wheat, oats, rye, corn, and in particular to a method for making drinking straws.

EFFECT: increased productivity of making drinking straws with high consumer properties excluding aftertaste.

6 cl

Description

The invention relates to a method for making drinking straws from plants with tubular stems of the cereal family, which include reed, reed, wheat, oats, rye, corn, and in particular to a method for making drinking straws and drinking straws.

Straws are usually made from plastic, but environmental concerns and new regulations have led to an increase in reusable and biodegradable straws. Drinking straws have historically been intended as a disposable product and several countries, regions and municipalities have banned single-use plastic straws to reduce plastic pollution.

The first paper straw for drinking cocktails was invented by Marvin Stone in 1888 (U.S. Patent No. 375962).

The disadvantage of the known tubes is the high complexity in its manufacture, since the tubes are made individually each, wound on a rod. In addition, when drinking hot drinks, the straw may get wet and lose its shape.

From the Internet, a method for making straws for cocktails from cane https://yandex.ru/video/preview/?filmId=15627920885664108640&text=method+of+manufacturing+of+cane+for+cocktails is known, in which the stems of the cane are sorted by removing affected by bacteria. From high-quality raw materials, the top layer is removed from the surface of the stem. The stems are cut to the desired size with a saw. The core of the cane is removed with a needle. The peeled stems are washed with water. The tubes languish on fire with onions, oil and water from 15 to 50 minutes. To exclude deformation of the tubes after heat treatment, they are infused for another 5 minutes without boiling. Then the tubes are removed from the water and cooled in a cool room.

The disadvantage of the known method for producing drinking straws is their short shelf life due to poor-quality, manual cleaning of the inner surface of the stem, the impossibility of observing production regimes during handicraft production, due to which the straw from the inside during storage can become moldy, which adversely affects the body in the process. operation.

The closest to the proposed solution is the method known from the Internet https://vogue.ua/article/culture/lifestyle/chto-nuzhno-znat-ob-eko-trubochkah-dlya-napitkov-yes-straw.html cocktails from plants with tubular stems of the cereal family, such as rye and reeds. The manufacturing method consists of a multi-stage raw material processing process. Straws are disinfected with high-temperature steam and additionally washed using special equipment, then dried in automatic infrared cabinets to sterilize the finished product. After that, the tubes are checked for quality compliance and packaged. All straws are made by hand - an automatic line will break a large number of thin straws.

A disadvantage of the known method for producing drinking straws is the low productivity. In addition, straws have an aftertaste when used, so from rye there is a slight malty aftertaste, from reeds - a slight tart aftertaste, which worsens the consumer properties of the product and affects the organoleptic characteristics of the drinking product.

The problem to which the invention is directed is the elimination of the disadvantages of the known methods.

The technical result of the invention is to increase the productivity of obtaining drinking straws with high consumer properties, excluding aftertaste after use.

The problem posed and the claimed technical result are solved due to the fact that the method of making drinking straws from plants of the cereal family according to the invention includes dividing the stems into parts according to a given size, grouping parts of the stems into cassettes, grinding the ends of the stems combined into cassettes from two opposite sides, followed by immersion of the cassettes in water heated to 70 ° C, to which a 60% aqueous solution of hydrogen peroxide is added in turn, in an amount of 14 to 15% of the volume of water and caustic soda at the rate of 0.2 kg per 10 l of hydrogen peroxide, keeping the cassettes in solution for 10-12 hours at a temperature of 60 to 80°C. From below, periodically every 30 - 35 minutes is served under a pressure of 10 atm. air for sparging the solution for 15-30 seconds. Then the cassettes are removed from the solution and blown with air under pressure from 6 to 10 atm. to remove residues from the inner cavity of the straw with further drying at a temperature of 75-80°C for 7-8 hours with forced ventilation.

The stems are predominantly cut into pieces 15 and 21 mm long on band saws using blades for brittle materials. The division of the stems into parts 15 and 21 mm long makes it possible, after grinding on both sides, to withstand the size of straws 14 and 20 mm, the size of which is preferable when used. Dividing the stems into parts using band saws using cloths for fragile materials will exclude crushing of the edges of the straw.

The ends of the cassettes are alternately ground using grinding discs with a grit of 40, 80, 120 and 180, respectively. This grinding allows you to carefully, without damage, process the ends of the straw directly in the cassettes, thereby increasing the productivity of processing without damaging the ends of the straw.

The blowing of parts of the stems tied into cassettes after soaking in the solution can be carried out with an air gun with elongated nozzles, alternately from one and the other side of the cassettes.

After blowing and drying, the tubes are packaged in kraft paper bags and packed in corrugated cardboard boxes. Such packaging protects the tubes from damage during transportation and increases their shelf life.

The preliminary division of the stems into parts according to a given size and the grouping of the parts of the stems into cassettes, mainly from 5000 to 6000 pieces each, makes it possible to increase the productivity of obtaining drinking straws, because further processing of straw parts will be carried out not one at a time, but immediately in large groups.

Grinding the ends of the stems, combined into cassettes, from two opposite sides eliminates damage to the straw, because. straws collected in a cassette from 5000 to 6000 pieces have the total strength of each individual stem. Immersion of straw cassettes in water heated up to 70°С ensures soaking of straws. Lowering the temperature below 70°C is not effective and, in addition, will increase the soaking time, and exceeding the temperature at this stage is impractical.

Alternately adding a 60% aqueous solution of hydrogen peroxide in an amount of 14 to 15% of the volume of water and caustic soda at the rate of 0.2 kg per 10 liters of hydrogen peroxide ensures the disinfection of the straw and softens its inner surface, in order to make it easier in the subsequent production cycle removal of plant residues from inside the straw. At the same time, an increase in the concentration of hydrogen peroxide can lead to damage to the structure of the straw, and, consequently, to a decrease in physical and mechanical characteristics. Reducing the concentration of hydrogen peroxide below 60% will not provide the necessary disinfecting effect, and will increase the exposure time of the cassettes in the solution. The introduction of caustic soda less than 0.2 kg per 10 liters of hydrogen peroxide will not provide the necessary softening of the core inside the straw and make it difficult to extract it later, and an increase in the concentration of caustic soda is impractical and can also damage the straw.

Keeping the cassettes in solution for 10-12 hours at a temperature of 60 to 80°C allows you to completely soften the plant residues on the inner surface of the straw. At the same time, lowering the temperature of the solution below 60°C will lead to an increase in the exposure time of the cassettes to achieve the physicomechanical and consumer properties of the tube, and exceeding the temperature above 80°C is inappropriate and will not lead to an increase in the quality characteristics of the straw. Holding the cassettes for less than 10 hours will not ensure complete disinfection and softening of internal plant residues and will make it difficult to remove these residues from the tubes, and this will affect the quality of the product, because. may leave an aftertaste when using the straw, and may also cause plant residue to rot. Exceeding the time of keeping the cassettes in solution is not advisable.

Supply from the bottom of the air tank under pressure of 10 atm. with a frequency of 30 - 35 minutes for 15-30 seconds. provides turbulent movement of an aqueous solution of hydrogen peroxide with caustic soda over the entire volume of the container in which the cassettes are kept. The turbulent movement of the solution allows the gradual removal of softened plant residues from inside the tubes, providing the opportunity for contact with plant residues for new portions of the solution, accelerating the cleaning process of the tubes, thereby increasing the productivity of the process. Decrease in air pressure below 10 atm. will not create sufficient conditions for bubbling the solution with the possibility of washing out the softened residues, and the pressure exceeding 10 atm. - inappropriate.

The value of air pressure is from 6 to 10 atm. for blowing extracted from the solution is selected based on the size of the pieces of straw. For tubes of 14 mm, the length of which remains after grinding of 15 mm tubes, 6 atm is sufficient, and for tubes of 20 mm, the length of which remains after grinding of tubes with a length of 21 mm, 10 atm is necessary. Increasing the indicated pressure parameters is impractical, and reducing it will not ensure complete blowing of the solution from the straw.

The drying mode of the cassettes at a temperature of 75-80 ° C for 7-8 hours with forced ventilation was selected empirically, while a decrease in temperature and drying time can leave the tube wet, which during storage will create conditions for the formation of mold, and excess temperature and time drying leads to the fragility of the straw, reducing its quality and increasing production time.

A method for manufacturing drinking straws from plants of the cereal family is carried out as follows.

Raw materials in the form of cane stalks for the manufacture of finished products are delivered to the warehouse in bales. The cane stalks are cut with band saws using blades for brittle materials into pieces of 15 mm and 21 mm in order to, after finishing the edges, their size corresponds to 14 and 20 mm. Then parts of the stems in the form of tubes are combined into cassettes of 5000 or 6000 pieces in one cassette. The tubes combined into cassettes from the ends are subjected to grinding. This alternates between 40, 80, 120 and 180 grit sanding discs respectively for a more thorough finish without damaging the ends. Processing the tubes in cassettes will prevent deformation of the ends of the tubes. Dust generated as a result of grinding is sucked out by a ventilation unit with a cyclone system to prevent dust from being sucked back into the production rooms by forced ventilation. Cassettes with polished tubes are completely immersed in a 350 liter stainless steel container with water preheated to 70°C. After immersion in a container of 4 cassettes, the average temperature drops to 60°C.

Alternately, reagents are added to the water: 50 liters of a 60% hydrogen peroxide solution, which is 14.3% of the volume of water and 1 kg of sodium hydroxide dissolved in 5 liters of water (at the rate of 0.2 kg per 10 liters of hydrogen peroxide). At the same time, as a result of the reaction between the ingredients, heat is released, sufficient to maintain the temperature in the container at 80 ° C for 12 hours. The solution is simultaneously a means of disinfection and softening of plant residues located on the inner walls of the tubes. The sodium peroxide formed as a result of the reaction gives the reed tubes a pleasant yellow tint.

To the lower part of the container, pipes for air supply are connected for bubbling the solution. Air is supplied to the system at a pressure of 10 atmospheres for 15-30 seconds every 30 minutes to mix the reagents and maintain a uniform reaction. At the same time, at the moment of active bubbling, softened plant residues are washed out of the inside of the tubes, making room for contact with new portions of the solution. After 12 hours, the cassettes are removed from the container with the solution. The softened insides of the tubes are blown out with compressed air under pressure up to 7 atmospheres with air guns with elongated nozzles. Pressure is regulated by adjustable reducers. After purging the cassettes on one side, they are turned over and the process is repeated on the other side of the cassettes. Then the cassettes are unpacked and the tubes are dried in an oven for 8 hours at temperatures up to 80°C with forced ventilation. At the same time, the ventilation unit of the drying cabinet creates a reduced pressure inside the cabinet, so the liquid evaporates from the tubes and is removed from the cabinet in the form of low-temperature steam. Finished products are packaged in kraft paper bags and packed in corrugated cardboard boxes for subsequent storage and shipment to consumers.

Claims (6)

1. A method for making drinking straws from plants of the cereal family, including dividing the stems into parts according to a given size, grouping parts of the stems into cassettes, grinding the ends of the stems combined into cassettes from two opposite sides, followed by immersing the cassettes in water heated to 70 ° C , into which a 60% aqueous solution of hydrogen peroxide from 14 to 15% of the volume of water and caustic soda are alternately added at the rate of 0.2 kg per 10 l of hydrogen peroxide, keeping the cassettes in solution for 10-12 hours at a temperature of 60 to 80 °C, at the same time, air is periodically supplied from below every 30-35 minutes under a pressure of 10 atm for 15-30 s to bubbling the solution, then the cassettes are removed from the solution and blown with air under pressure from 6 to 10 atm to remove plant residues from the internal cavity tubules with further drying at a temperature of 75-80°C for 7-8 hours with forced ventilation. 2. The method according to p. 1, characterized in that the stems are divided into parts with a length of 15 and 21 mm on band saws using blades for fragile materials. 3. The method according to claim 1, characterized in that the ends of the cassettes are alternately ground using grinding discs with a grain size of 40, 80, 120 and 180, respectively. 4. The method according to p. 1, characterized in that after division, the stems are tied into cassettes from 5000 to 6000 pieces each. 5. The method according to p. 1, characterized in that the purge of the tubes connected in the cassettes, after keeping in the solution, is carried out with an air gun with elongated nozzles, alternately from one and the other side of the cassettes. 6. The method according to claim 1, characterized in that, after blowing and drying, the tubes are packed in kraft paper bags and packed in corrugated cardboard boxes.