WO2017181737A1

WO2017181737A1 - Edible single-use chopsticks and manufacturing method thereof

Info

Publication number: WO2017181737A1
Application number: PCT/CN2017/000311
Authority: WO
Inventors: 靳岐亮; 崔东谊
Original assignee: 靳岐亮; 崔东谊
Priority date: 2016-04-21
Filing date: 2017-04-24
Publication date: 2017-10-26
Also published as: CN106073404A

Abstract

The present invention relates to the field of food items. Disclosed are edible single-use chopsticks and manufacturing method thereof. The chopsticks are made using the following materials: 1,000 parts by weight of a food-grade flour; a flour quality improvement material provided in a proportion based upon an international or generally accepted standard; and 200-520 parts by weight of water. The method comprises: mixing the materials to create a dough and shaping the dough into chopsticks; baking the chopsticks to create high-temperature dehydrated and cooked single-use chopsticks. Nutrients, healthcare and therapeutic materials, and colorants can be added to enhance multiple functions. The amount of time required to grow and manufacture food-grade flour is far shorter than the average period of 20 years required for growing wood and bamboo materials. The invention therefore enhances land resource utilization rate and effectively reduces unauthorized logging and deforestation, thereby addressing issues of soil and water pollution, dust storms, climate, waste generation, and environmental pollution. The invention is compliant to national efforts in promoting the use of potatoes and maize as staple food. The invention has a simple recipe and uses materials applicable for a wide range of applications. Natural and wholesome food ingredients can also be selected. The invention has simple production techniques and cheap production costs, and can be used in industrial production.

Description

Disposable chopsticks edible and preparation method thereof

Technical field

The invention discloses a disposable chopstick, especially a disposable chopstick which can be eaten, and belongs to the field of food.

Background technique

At present, the main materials of disposable chopsticks are wood and bamboo. China consumes nearly 80 billion pairs of disposable chopsticks every year. In order to meet the Chinese people's demand for chopsticks, nearly 20,000 trees are cut down every year. The age of the trees is around 20 years.

In order to protect our planet's homeland and make it sustainable, is there any way to reduce the use of chopsticks or chopsticks? Chinese traditional tableware uses chopsticks and cannot be changed. Chopsticks that do not use wood or bamboo on the market are metal chopsticks, which are not used at a high level and are still a limited source of mineral resources.

If we can find other materials that replace disposable chopsticks, and achieve low cost and environmental protection effects, it will benefit the country and benefit the society.

Among the natural ingredients, materials that can be used to make chopsticks are not found. Although nuts have a certain hardness, they are mostly short; although radishes, bamboo shoots, and potatoes have a certain length, they are rich in too much water. When they come into contact with hot soup, they become soft soon.

Among the processed foods, the techniques that can be used for reference include biscuits, pots and pans, ordinary biscuits, compressed biscuits, French fries, and raw noodles. However, although these foods are processed by the use of food flour, they cannot be directly applied to processed food chopsticks. . Cutting the strip with a biscuit can not be used as a chopstick. The hardness and water resistance are not enough. Although the knife is cut with a pot, although it has a certain hardness, it can not effectively serve as a chopstick tableware for a meal in a rice with hot soup. The flour is baked and baked, but the hardness, strength, and water resistance are not up to standard; although the compressed biscuit has a certain hardness, after contacting the hot soup, the surface will become soft, fuzzy, and diluted and dissolved into the soup. The use of this technology to make chopsticks is unqualified; although the French fries use the combined processing technology of potato and flour, the shape can be similar to chopsticks, but the texture is too crunch, can not be the responsibility of making disposable chopsticks; the raw noodles have certain Hardness, but this technique makes chopsticks, which are still too hard to eat after a meal. It is not easy to soften quickly after soaking in hot soup. Unless it is boiled, it will cause great inconvenience to the diners.

Existing food processing techniques can be borrowed from flour brewing technology and dewatering technology.

The processing technology of the flour is inseparable from the flour preparation process. The flour is prepared by first absorbing the flour. At the beginning, the surface of the gluten particles first absorbs water, and the moisture penetrates into the gluten until the interior absorbs a large amount of water and the volume becomes expanded. The dough is fully swelled so that the gluten protein hydrates are joined to each other to form a dough. As the stirring continues, the various materials are gradually distributed evenly, various chemical bonds in the gluten have been formed, and the interior of the dough gradually forms a network structure, which is tightly combined, moderately soft and hard, and has certain elasticity. The various physical properties (elasticity, softness, plasticity) of the dough are greatly improved during the dough preparation process.

Dehydration methods for food flour include drying, drying, air drying, drying, baking, and microwave heating. Among them, drying, drying and air drying have the disadvantages of slow time and unsanitary; the drying efficiency is low; the microwave heating method has radiation hazard for making food; and baking is the best way to dehydrate food.

But in reality, there is no ready-made solution for disposable chopsticks that can be eaten. It can only be achieved through exploration, creation and invention.

Summary of the invention

The technical problem to be solved by the present invention is to provide a solution for replacing disposable wood and bamboo materials with disposable chopsticks, reducing waste and recycling costs, and solving problems such as damage to forests, deforestation, and environmental pollution.

In order to solve the above problems, the present invention has undergone many years of groping experiments and continuous improvement processes. The original idea was to save wood and bamboo with a sleeve and a chopstick head, but this would bring convenience and hygiene problems. An accident brought inspiration. The gimmicks bought in the winter were forgotten and placed for a few days, becoming chilly and inspiring when the pan was hot. What if disposable chopsticks are made from food flour? Since then, he has embarked on the long road of exploration of the invention. Before and after the natural food nuts, radishes, bamboo shoots, potatoes, etc., a comparative analysis of processed food biscuits, pots and pans, ordinary biscuits, compressed biscuits, French fries, raw noodles, etc., inductive analysis The question is, what are these foods that are missing and cannot be used as materials for making chopsticks? In what ways can we achieve the tableware requirements for making chopsticks? In the years of experiment, thinking and exploration, the inventors have summed up the way to realize chopsticks and tableware from the flour of the food. It is necessary to make breakthroughs in the construction of the microscopic network structure of flour, the addition of compact materials, and effective dehydration, and to explore the invention. May be successful.

When the main body of the invention is clear, the specific implementation is long and tortuous. It has experienced specific forming problems, hard and difficult problems, easy to break problems, water resistance problems, heat resistance problems, strength problems, strength problems, toughness problems, and taste. Problems, miscellaneous grains, general application problems, multi-functional problems, etc., intermittently, and almost abandoned several times in the middle. With the in-depth study and understanding of the flour mechanism and processing technology, these problems are gradually solved.

The reason why high-rise buildings are strong, lack of cement, sand and steel, how to find similar materials in the flour of the ingredients, or the hardness of the nuts and raw noodles can be said that the use of ingredients to make chopsticks is achievable. The firing of the bricks indicates that the prepared powder mass can become hard after dehydration at a high temperature.

After making an analogy, the purpose of the analysis of the present invention is different from that of ordinary foods, and the primary purpose is to be able to become chopsticks tableware, which is considered to be edible. So the main control point is to implement improvements and controls when formulating flour and baking dehydration.

In the stage of brewing flour, make full use of the best methods, and pay more attention to strengthening the flour to form a tight and firm network structure than any existing food. The method of warm water preparation and adding flour to the water helps the flour to form strong. The mesh structure, the increase of gluten strength, the addition of salt and egg liquid, and the addition of flour quality improver, modified starch, and gluten powder can all improve the tightness, strength and elasticity of the flour mesh structure which should be used for making chopsticks. .

The flour quality improver is used to enhance the various characteristics of disposable chopsticks that can be eaten. The flour oxidant can oxidize the sulfur-hydrogen bond (-S-H) in the flour protein to form a disulfide bond (-S-S), which promotes the formation of the gluten network structure. Thereby enhancing the dough strength, prolonging the dough stability time and reducing the broken rate; the emulsifier can form a macromolecular gluten network with the protein, enhance the gluten strength, improve the dough holding capacity, improve the tissue structure of the dough, and prevent the noodle products Aging; thickener can increase strength and elasticity, reduce broken strips, make the taste smooth and bite, improve rough taste for miscellaneous grains; protein content can improve the taste and crispness of disposable chopsticks that can be eaten.

The technology of dehydration with food is not aimed at the food processed by the prior art, but a disposable chopstick that can be eaten, which is different from the ordinary food in the processing method, and is higher than ordinary food in terms of dehydration degree and hardness. The commonly used method for dehydrating flour food is high temperature dehydration. The methods for dehydration at high temperature include drying, drying, air drying, drying, baking, microwave heating, etc., and the preferred baking method of the present invention. Baking is different from baking of ordinary foods, but it is necessary to achieve full dehydration and ripening to meet the hardness requirements of chopsticks, and to take into account the palatability. Therefore, the baking temperature and time can not be equated with the usual baking of food, not only to achieve a certain hardness, but also hard to bite. After several experiments, the temperature was controlled between 100-200 ° C and the cumulative time range was between 20-60 minutes.

With the first successful breakthrough of the invention, the next problem is to reduce the cost of materials and achieve easier and faster operability, not only to achieve the diversity, applicability, palatability, and aesthetics of the ingredients, but also to achieve the naturalness of the ingredients. .

The invention has been explored and improved through many years of experiments and continuously learns lessons, and overcomes various difficulties step by step. By selecting a variety of common ingredients to do experiments, through continuous improvement, the hardness, toughness, strength, heat resistance, water resistance and other issues that must be achieved by disposable chopsticks can be solved, and the edible taste can be improved. By simplifying the ingredients and reducing costs, it is easy to market. Finally, it is concluded that the technical solution of the summary implementation is realized by the following disclosure:

The invention comprises, by weight, the following components: 1000 parts of the flour of the foodstuff, the flour quality improving material according to the national standard or the general proportion, and the water is 200-520 parts. The weight component of water is preferably 400 parts.

Wherein the foodstuff flour is selected from the group consisting of, but not limited to, cereals, potatoes, beans, edible seeds, fruit vegetables, derivatives thereof, and mixtures thereof; the flour quality improving material is selected from, but not limited to, salt, eggs, flour One or more of a quality improver, a modified starch, and the like.

The cereal may be any comminuted grain flour, examples being selected from, but not limited to, wheat flour, corn flour, oat flour, buckwheat flour, barley flour, rye flour, buckwheat flour, whole wheat flour, barley flour, hazelnut, sorghum, rice flour One or more of millet flour, glutinous rice flour, and brown rice flour;

The potato may be any potato or potato starch, and examples are selected from, but not limited to, potato, potato powder, sweet potato, sweet potato powder, tapioca, tapioca flour, sweet potato, sweet potato powder, taro, taro powder, konjac flour, yam powder. One or several of Pueraria powder;

The legume may be any pulverized legume flour, and examples are selected from, but not limited to, soybean (soya) powder, mung bean powder, black bean powder, green bean powder, cowpea powder, pea powder, red bean powder, cowpea powder, and broad bean powder. One or more of eyebrow powder, lentil powder, bean powder, chickpea powder, peanut powder, and cowpea powder;

The edible seed may be any comminuted seed flour, and examples are selected from, but not limited to, chestnut powder, walnut powder, almond powder, pine pollen, lotus seed powder, sunflower seed kernel, sesame powder, and linseed powder. One or several;

The fruit vegetables, examples are selected from, but not limited to, pumpkin, medlar, water chestnut, lily, konjac, fungus powder, red dates, canna edulis, radish, carrot, hawthorn, medlar, longan meat, one or several Made into a mud or paste;

The salt is added in an amount of 0.5% to 2% by weight of the flour; the egg is selected from the group consisting of, but not limited to, eggs, duck eggs, goose eggs, quail eggs, preferably low-cost eggs, and the amount of the added egg liquid is 1%-7 by weight of the flour. The flour quality improver is mainly composed of an oxidizing agent, an emulsifier, a thickener, an enzyme preparation, a natural substance, and the like, and is selected from the group consisting of, but not limited to, a complex phosphate, a monoglyceride, a sodium stearate, an SSL, and a hard fat. Calcium CSL, sodium alginate, guar gum, xanthan gum, sodium carboxymethylcellulose CMC, maltodextrin, microbial lipase, transglutaminase, glucose oxidase, lipoxygenase, transglutamate One or more of amidase, lipase, xylanase, wild artemisia seed, active soybean powder, gluten powder, the proportion of addition is according to national standard or general flour addition ratio; the modified starch is selected from but not limited to One or more modified starches of phosphate starch, carboxymethyl starch, acetate starch, crosslinked starch, and the added amount of modified starch according to national standard or general flour addition ratio.

A disposable chopstick that can be eaten is prepared by the following steps:

A. Pretreatment of raw materials: the flour quality improving material is mixed with an appropriate amount of water to dissolve, preferably warm water to form premix A;

B. Hydrophobic flour treatment: After curing, it is made into a paste-like premix B;

C. Potato, fruit and vegetable treatment: juice; or boiled juice; or washed and peeled, diced, boiled with water, honed into a paste, made into a paste; as a premix C;

D. dough, that is, the preparation of the dough: the mixed flour, premix A, B, C, water is poured into the dough machine to prepare, stir evenly to make the dough; the moisture content in the premix must be reduced accordingly Step D: adding a proportion of water; preferably adding warm water and adding the flour to the water;

E. Resting: The dough is allowed to stand at a suitable temperature for 15-120 minutes; if the standing time is extended for more than several hours, the tightness and elasticity of the dough mesh structure are decreased, and it is improved by re-mixing;

F. Forming: forming the dough into a chopstick shape;

G. Baking: The shaped chopsticks are placed in an oven or an oven at a temperature between 100 and 200 ° C, and the baking accumulation time is in the range of 20 to 60 minutes to obtain a disposable chopstick which is dehydrated and cured at a high temperature;

H. Cooling: After the disposable chopsticks are naturally cooled to 25-30 ° C, the packaging can be finished.

As a first improvement of the present invention, by adding nutritive material, the disposable chopsticks that can be eaten enhance the nutritional function. The nutritive material is selected from the group consisting of calcium, iron, zinc, vitamins, high protein, lecithin, plant cellulose, amino acid, nucleic acid, etc., one or more combinations of minerals or nutrients required by the human body, fineness ≤140 mesh, the addition amount is according to the national standard or the general ratio; or one or more combinations selected from the group consisting of, but not limited to, egg, milk, oil and other nutritious foods, wherein the egg addition amount is 1% of the food flour -7%, the amount of liquid milk added is 10%-25% of the flour of the foodstuff, the amount of milk powder added is 2%-3% of the flour of the foodstuff, and the amount of the fat is 0.5%-5% of the flour of the foodstuff. Add appropriate amount of water or evenly, or add water, as premix D, and pour it into the dough mixer in the processed dough step D to prepare.

As a second improvement of the present invention, by adding a health care therapeutic material, the disposable chopsticks that can be eaten enhance the health care function. The health care therapeutic material is selected from, but not limited to, alfalfa, aloe vera, ginseng, codonopsis, alfalfa, fungus, puerarin, geranium, spirulina, dandelion, leeks, rose, rose, chrysanthemum, leek powder, jujube kernel, sea cucumber One or more combinations of Chinese herbal medicines such as fig powder, Ganoderma lucidum polysaccharide, Agrimony, Polygonum, Zhimu, Digupi, Radix, and foxtail, grinding fineness ≤ 140 mesh, added amount of ingredients 1%-3% of flour; or decoction according to Chinese herbal medicine formula for 30-120 minutes, filter to remove slag, clarify the filtrate, slurry fineness ≤ 100 mesh, instead of water or part of water, the amount added is 10% of the food flour -35%. Add appropriate amount of water to stir evenly, or no water, as premix E, in the processing modulation In the dough step D, pour it into the dough mixer for preparation.

As a third improvement of the present invention, the edible disposable chopsticks enhance the color function by adding raw fruit juice or natural food coloring. The raw material of the fruit and vegetable juice is selected from the group consisting of, but not limited to, one or more combinations of carrot, tomato, spinach, amaranth, cucumber, purple cabbage, purple potato, etc., and the fineness of the powder state is less than or equal to 140 mesh. Juice fineness ≤ 100 mesh, instead of water or part of water; or boiled through water, honed into mud, made into a paste; added in the amount of 10% -35% of the flour of the food; or by adding one or several compound Natural food coloring agent, one or more of which are selected from, but not limited to, food colorings such as carotene, lycopene, red yeast red, cochineal red, turmeric, gardenia yellow, chlorophyll, anthocyanin, and gardenia blue. Combination, fineness ≤ 140 mesh, the proportion of addition according to national standard or general flour addition ratio. Add appropriate amount of water to stir evenly, or add water, as premix F, and pour it into the dough mixer in the processed dough step D to prepare.

As a fourth improvement of the present invention: surface plasticity and finish functions are enhanced by the addition and application of materials. The material of the chopsticks is added by adding starch to the dough, and is not limited to one or a combination of two or more of wheat starch, corn starch, and potato starch, and the amount added is 5%-10% of the flour of the food, and the dough is added. Plasticity, smooth dough, enhanced pattern retention; add appropriate amount of water to stir evenly, or no water, as premix G, in the processed dough step D, pour into the dough mixer for modulation. Apply vegetable oil to the surface of the prepared dough, and apply a coating amount of 10-70 ml/m2 to improve the surface finish of the finished product.

The beneficial effects of the invention are:

The invention replaces wood and bamboo with the material flour by changing the material of the disposable chopsticks, thereby effectively reducing the deforestation, destroying the forest, achieving the beneficial effects of curing the water and soil, even the sand and the climate. Moreover, the growth period of crops obtained from the ingredients of flour is much shorter than that of wood and bamboo in the past 20 years, and the utilization efficiency of land resources is high. The invention can not only make chopsticks for meals, but also can be eaten, thereby effectively reducing the generation of garbage and reducing environmental pollution. The invention has the hardness, toughness, strength and heat resistance which the chopsticks tableware should have, and improves the edible degree of edible. The invention can also increase the nutritional function, the health care function, the color function and the aesthetic characteristics. The invention conforms to the policy of potato, corn and other miscellaneous grains advocated by the state as staple food. The invention has simple formula, wide application of raw materials, natural natural healthy food, simple production process, low production cost and suitable industrial production.

detailed description

The technical solutions of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative efforts are within the scope of the present invention.

The present invention discloses the following embodiments:

Example 1

An example of preparation of edible disposable chopsticks using wheat flour and egg-milk nutrition as main materials

The formula is in parts by weight: wheat flour 500g, egg one, milk 60ml, salt 5g, sodium stearate SSL1g, calcium stearate CSL 1g, guar gum 1g, sodium alginate 1 Gram. Salt, sodium stearate SSL, calcium stearate CSL, guar gum, sodium alginate dissolved in a small amount of water to form premix A; milk powder, evenly mixed egg liquid as premix D; and wheat flour Prepare the appropriate amount of water in the dough mixer, mix well, make the dough, let stand for 60 minutes at a suitable temperature, make the dough into the shape of chopsticks, put it in the oven or oven at 100-200 °C, bake After 120 minutes, the dehydrated and cooked disposable nutritious chopsticks are naturally cooled to 25-30 ° C, and the package is obtained.

Example 2

Preparation example of edible disposable chopsticks with potato and wheat flour as main materials

The formula is in parts by weight: 150 grams of potato and 350 grams of wheat flour. The potatoes are washed and peeled, diced, boiled in water, honed into a mud, and made into a paste-like premix C, which is prepared together with wheat flour and an appropriate amount of water in a dough mixer, and uniformly stirred to form a dough. Allow to stand for 300 minutes at a suitable temperature, make the dough into a chopstick shape, put it in an oven or oven at 180-200 ° C, and bake for 20 minutes to obtain dehydration. The cooked disposable chopsticks are naturally cooled to 25-30 ° C and packed and packaged.

Example 3

Preparation Example 2 of edible disposable chopsticks with potato and wheat flour as main materials

The formula is in parts by weight: 150 g of potato, 350 g of wheat flour, 5 g of salt, 1 g of sodium carboxymethylcellulose CMC, and 1 g of guar gum. Salt, sodium carboxymethyl cellulose CMC, guar gum is dissolved in a small amount of water to form premix A. The potatoes are washed and peeled, diced, boiled with water, honed into a paste, and made into a paste. Premix C, together with wheat flour, water in a dough mixer, mix well, make dough, let stand for 240 minutes at moderate temperature, make the dough into chopstick shape, put it into the oven or oven At 150-200 ° C, bake for 30 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, and ready to pack.

Example 4

Preparation example of edible disposable chopsticks with corn flour and wheat flour as main materials

The formula is in parts by weight: 150 g of corn flour, 350 g of wheat flour, 10 g of salt, and 1 egg. The salt is dissolved with a small amount of water, and the egg liquid is stirred uniformly to form a premix A; the highly hydrophobic corn flour is matured to form a paste-like premixed powder B; together with wheat flour and water in the same amount Prepare in the machine, stir evenly, make dough, let stand for 300 minutes at moderate temperature, make the dough into chopstick shape, put it in the oven or oven at 150-200 °C, bake for 35 minutes to get dehydrated and matured. Disposable chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 5

The formula is in parts by weight: corn flour 150g, wheat flour 350g, salt 4g, sodium stearate SSL 1g, calcium stearate CSL 1g, guar gum 1g, sodium alginate 1g . Salt, sodium stearate SSL, calcium stearate CSL, guar gum, sodium alginate are dissolved in a small amount of water to form premix A. The hydrophobic corn flour is matured and then made into a paste. Premix powder B, together with wheat flour, water in a dough mixer, mix well, make dough, let stand for 200 minutes at moderate temperature, make the dough into chopstick shape, put it in the oven or oven At 150-200 ° C, bake for 30 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, and ready to pack.

Example 6

Preparation example 1 of an edible disposable chopstick with buckwheat flour as the main material

The formula is in parts by weight: 500 grams of buckwheat flour, 9 grams of salt, and one egg. Dissolve the salt in the evenly stirred egg liquid to form the premix A, mix it with the buckwheat flour and water in a dough mixer, stir evenly, make the dough, and let it stand at a moderate temperature for 240 minutes. It is made into the shape of chopsticks, placed in an oven or an oven at 150-200 ° C, baked for 35 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, and ready to be packaged.

Example 7

Preparation Example 2 of edible disposable chopsticks with buckwheat flour as main material

The formula is in parts by weight: buckwheat flour 500 g, salt 2 g, guar gum 2 g, sodium alginate 2 g, water 200 ml. The salt, guar gum, and sodium alginate are dissolved in a small amount of water to form a premix A, which is prepared together with buckwheat flour and water in a dough mixer, stirred uniformly to form a dough, and allowed to stand at a suitable temperature for 200. Minutes, the dough is made into the shape of chopsticks, placed in an oven or an oven at 150-200 ° C, baked for 40 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, ready to be packaged.

Example 8

Preparation example 1 of edible disposable chopsticks with green barley powder and wheat flour as main materials

The formula is in parts by weight: 50 g of barley powder, 450 g of wheat flour, 8 g of salt, and 180 ml of water. The salt is dissolved with a small amount of water to form a premix A, which is prepared together with the barley powder, wheat flour, and water in a dough mixer, and uniformly stirred to form a dough, which is allowed to stand at a suitable temperature for 180 minutes to prepare the dough into chopsticks. Shape, put in an oven or oven at 100-200 ° C, baking for 80 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 9

Preparation example of edible disposable chopsticks with green barley powder and wheat flour as main materials

The formula is in parts by weight: 50 g of barley powder, 450 g of wheat flour, 5 g of salt, 3 g of guar gum, 1.5 g of sodium alginate, and 160 ml of water. The salt, guar gum, and sodium alginate are dissolved in a small amount of water to form a premix A, which is prepared together with the barley powder, wheat flour, and water in a dough mixer, and uniformly stirred to form a dough, which is allowed to stand at a moderate temperature. After setting for 150 minutes, the dough is made into the shape of a chopstick, placed in an oven or an oven at 100-200 ° C, baked for 70 minutes to obtain a dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, and ready to be packaged.

Example 10

An example of preparation of edible disposable chopsticks using sweet potato and wheat flour as main materials

The formula is in parts by weight: 150 grams of sweet potato, 350 grams of wheat flour, 5 grams of salt, 3 grams of guar gum, and 1.5 grams of sodium alginate. The salt, guar gum, sodium alginate is dissolved in a small amount of water to form a premix A, and the sweet potato is washed and peeled, diced, boiled through water, honed into a mud to prepare a paste-like premix C. Prepare together with wheat flour and appropriate amount of water in the dough mixer, stir evenly, make dough, let stand for 120 minutes at moderate temperature, make the dough into chopstick shape, put it into oven or oven at 100-200 °C Next, bake for 60 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cool to 25-30 ° C, and arrange the package.

Example 11

An example of preparation of edible disposable chopsticks using konjac flour and wheat flour as main materials

The formula is in parts by weight: konjac flour 100 g, wheat flour 400 g, salt 8 g, guar gum 3 g, sodium alginate 1.5 g, water 150 ml. The salt, guar gum, and sodium alginate are dissolved in a small amount of water to form a premix A, which is prepared together with konjac flour, wheat flour, and water in a dough mixer, and uniformly stirred to form a dough, which is allowed to stand at a moderate temperature. Set for 100 minutes, make the dough into the shape of chopsticks, put it in the oven or oven at 100-200 °C, bake for 55 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cool to 25-30 °C, and arrange the package.

Example 12

An example of preparation of edible disposable chopsticks using soybean (yellow bean) powder and wheat flour as main materials

The formulation is in parts by weight: 50 g of soy flour, 450 g of wheat flour, and 200 ml of water. Soybean (yellow bean) powder, wheat flour, and water are prepared in a dough mixer, stirred uniformly, and made into a dough. The mixture is allowed to stand at a suitable temperature for 20 minutes, and the dough is made into a chopstick shape and placed in an oven or an oven at 100. At -200 ° C, bake for 50 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 13

An example of preparation of edible disposable chopsticks using mung bean powder and wheat flour as main materials

The formula is in parts by weight: 150 g of mung bean powder, 350 g of wheat flour, 10 g of salt, 3 g of guar gum, 1.5 g of sodium alginate, and 120 ml of water. The salt, guar gum, and sodium alginate are dissolved in a small amount of water to form a premix A. The hydrophobic mung bean powder is matured and then formed into a paste-like premixed powder B, together with wheat flour and water. Prepare in the noodle machine, stir evenly, make dough, let stand for 30 minutes at moderate temperature, make the dough into chopstick shape, put it in oven or oven at 100-200 °C, bake for 30 minutes to obtain dehydration and ripening Disposable chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 14

An example of preparation of edible disposable chopsticks using chestnut and wheat flour as main materials

The formula is in parts by weight: 100 grams of chestnut, 400 grams of wheat flour, 6 grams of salt, 1 gram of sodium carboxymethylcellulose CMC, 3 grams of guar gum, 1.5 grams of sodium alginate, and 120 milliliters of water. The salt, sodium carboxymethyl cellulose CMC, guar gum, sodium alginate is dissolved in a small amount of water to form a premix A; the chestnut is peeled and cooked, honed into a mud, as a premix C; together with Wheat flour and appropriate amount of water are prepared in a dough mixer, stirred evenly, made into dough, and allowed to stand at a suitable temperature for 50 minutes. The dough is made into a chopstick shape, placed in an oven or an oven at 100-200 ° C, and baked. Bake for 50 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cool to 25-30 ° C, and arrange the package.

Example 15

An example of preparation of edible disposable chopsticks using pine pollen and wheat flour as main materials

The formula is in parts by weight: 100 g of pine pollen, 400 g of wheat flour, 6 g of salt, 1 g of sodium stearate SSL, 1 g of calcium stearate CSL, 2 g of guar gum, 1.5 g of sodium alginate. 260 ml of water. Salt, sodium stearate SSL, calcium stearate CSL, The guar gum and sodium alginate are dissolved in a small amount of water to form premix A, which is prepared together with pine pollen, wheat flour and water in a dough mixer, and uniformly stirred to form a dough, which is allowed to stand at a suitable temperature for 180 minutes. The dough is made into the shape of a chopstick, placed in an oven or an oven at 100-200 ° C, baked for 60 minutes to obtain a dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, and ready to be packaged.

Example 16

An example of preparation of edible disposable chopsticks using pumpkin and wheat flour as main materials

The formula is in parts by weight: 150 g of pumpkin, 350 g of wheat flour, 10 g of salt, 1 g of sodium carboxymethylcellulose CMC, 3 g of guar gum, 1.5 g of sodium alginate, and 100 ml of water. Salt, sodium carboxymethyl cellulose CMC, guar gum, sodium alginate is dissolved in a small amount of water to form premix A. The pumpkin is washed and peeled, cut into pieces, boiled with water, and honed into a mud. Form a paste-like premix C, together with wheat flour, water in a dough mixer, mix well, make a dough, let stand for 15 minutes at a moderate temperature, make the dough into a chopstick shape, put it into the oven or In the oven, at 100-200 ° C, bake for 30 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, and ready to be packaged.

Example 17

An example of preparation of edible disposable chopsticks using glutinous rice flour and wheat flour as main materials

The formula is in parts by weight: 50 g of glutinous rice, 450 g of wheat flour, 5 g of salt, 1 g of sodium carboxymethylcellulose CMC, 3 g of guar gum, 1.5 g of sodium alginate, 150 ml of water. The salt, sodium carboxymethyl cellulose CMC, guar gum, sodium alginate are dissolved in a small amount of water to form a premix A, which is prepared together with glutinous rice flour, wheat flour and water in a dough mixer, and uniformly stirred. Dough, stand at a suitable temperature for 30 minutes, make the dough into a chopstick shape, put it in an oven or oven at 100-200 ° C, bake for 25 minutes to obtain dehydrated and cooked disposable chopsticks, and naturally cool to 25-30 °C, finishing the package is available.

Example 18

An example of the preparation of edible disposable chopsticks using carrots and wheat flour as main materials

The formula is in parts by weight: 150 grams of carrots, 350 grams of wheat flour, 1 gram of compound phosphate, 2 grams of monoglyceride, 0.3 grams of glucose oxidase, 1 gram of guar gum, 1 gram of sodium alginate, water 100. ML. Compound phosphate, monoglyceride, glucose oxidase, guar gum, sodium alginate are dissolved in a small amount of water to form premix A. The carrots are washed and peeled, diced, boiled with water, and honed into mud. Prepare a paste-like premix C, mix it with wheat flour and water in a dough mixer, mix well, make a dough, let it stand at a suitable temperature for 15 minutes, make the dough into a chopstick shape, and put it into the oven. Or in the oven at 100-200 ° C, baking for 20 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 19

An example of preparation of edible disposable chopsticks using tomato and wheat flour as main materials

The formula is in parts by weight: tomato, wheat flour 500 g, salt 6 g, monoglyceride 2 g, glucose oxidase 0.3 g, guar gum 2 g, sodium alginate 1 g. Salt, monoglyceride, glucose oxidase, guar gum, sodium alginate are dissolved in a small amount of water to form premix A; the tomato is washed and juiced, and the fineness of the juice is ≤100 mesh, as a premix. C; together with wheat flour, water in a dough mixer, mix well, make a light red dough, let stand for 60 minutes at a moderate temperature, make the dough into a chopstick shape, put it in the oven or oven in 100 At -200 ° C, bake for 30 minutes to obtain dehydrated and cooked disposable tomato chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 20

An example of preparation of edible disposable chopsticks using spinach juice and wheat flour as main materials

The formula is in parts by weight: 190 ml of spinach juice, 500 g of wheat flour, 6 g of salt, 2 g of lipase, 2 g of guar gum, and 1 g of sodium alginate. Salt, mixed enzyme, guar gum, sodium alginate is dissolved in a small amount of water to form premix A. The spinach is washed and boiled, and the green pulp has a fineness of ≤100 mesh. As a premix C, together with wheat flour Prepare in a dough mixer, stir evenly, make a light green dough, let stand for 30 minutes at a suitable temperature, make the dough into a chopstick shape, put it in an oven or oven at 100-200 ° C, bake 30 minutes to obtain dehydrated and cooked disposable spinach chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 21

An example of preparation of edible disposable chopsticks using leek juice and wheat flour as main materials

The formula is in parts by weight: 190 ml of leek juice, 500 g of wheat flour, 6 g of salt, sodium carboxymethylcellulose CMC 1 2 grams of gram, guar gum, 1 gram of sodium alginate. Salt, sodium carboxymethyl cellulose CMC, guar gum, sodium alginate is dissolved in a small amount of water to form premix A, which is washed and boiled. The fineness of red juice is ≤100 mesh, and 190 ml is taken. As premix F, together with wheat flour in a dough mixer, stir evenly, make a pink dough, let stand at a suitable temperature for 15-120 minutes, make the dough into a chopstick shape, put it into the oven or oven In 100-200 ° C, bake for 20-60 minutes to obtain dehydrated and cooked disposable red-red leeks chopsticks, naturally cooled to 25-30 ° C, ready to be packaged.

Example 22

An example of preparation of edible disposable chopsticks using Chinese herbal juice and wheat flour as main materials

The formula is in parts by weight: 200 ml of Chinese herbal medicine juice, 500 g of wheat flour, 6 g of salt, 3 g of lipase, 0.3 g of glucose oxidase, 3 g of guar gum, and 1.5 g of sodium alginate. Salt, lipase, glucose oxidase, guar gum, sodium alginate are dissolved in a small amount of water to form premix A. The Chinese herbal medicine is washed and decocted for 30-120 minutes, filtered to remove slag, and the filtrate is clarified. Slurry fineness ≤ 100 mesh, take 200 ml, as premix E, together with wheat flour in the dough mixer, stir evenly, make dough, let stand for 90 minutes at moderate temperature, make the dough into chopsticks Shape, put in the oven or oven at 100-200 ° C, bake for 40 minutes to obtain dehydrated and cooked disposable health care chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 23

An example of preparation of edible disposable chopsticks using glutinous rice and wheat flour as main materials

The formula is in parts by weight: 茯苓20 g, wheat flour 480 g, salt 5 g, monoglyceride 1 g, lipase 2 g, glucose oxidase 0.3 g, sodium alginate 1 g. Salt, monoglyceride, lipase, glucose oxidase, sodium alginate are dissolved in a small amount of water to form premix A; fineness of 茯苓 powder is ≤140 mesh, as premix E, together with wheat flour and water Prepare in the machine, stir evenly, make dough, let stand for 15 to 120 minutes at moderate temperature, make the dough into chopstick shape, put it in oven or oven at 100-200 °C, bake for 20-60 minutes Obtained dehydrated and cooked edible chopped disposable chopsticks, naturally cooled to 25-30 ° C, ready to be packaged.

Example 24

An example of preparation of edible disposable chopsticks using purple potato and wheat flour as main materials

The formula is in parts by weight: purple yoghurt 150g, wheat flour 350g, salt 5g, monoglyceride 2g, glucose oxidase 0.3g, carboxymethylcellulose sodium CMC 1g, sodium alginate 1g. Salt, monoglyceride, glucose oxidase, sodium carboxymethylcellulose CMC, sodium alginate is dissolved in a small amount of water to form premix A; the purple potato is washed and peeled, diced, boiled through water, and honed It is made into a paste and made into a paste. It is used as a premix F. It is prepared together with wheat flour and water in a dough mixer. Stir well, make a dough, let it stand at a suitable temperature for 90 minutes, and make the dough into chopsticks. Shape, put in the oven or oven at 100-200 ° C, bake for 35 minutes to obtain dehydrated and cooked disposable purple purple potato chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 25

An example of preparation of edible disposable chopsticks using carotene and wheat flour as main materials

The formula is in parts by weight: carotene 0.01 g, wheat flour 500 g, salt 5 g, sodium carboxymethyl cellulose CMC, glucose oxidase 0.3 g, guar gum 1 g, water 210 ml. Salt, sodium carboxymethyl cellulose CMC, glucose oxidase, guar gum is dissolved in a small amount of water to form premix A; carotene is dissolved with a small amount of water to form premix F; together with wheat flour, water and Prepare in the noodle machine, stir evenly, make red dough, let stand for 60 minutes at moderate temperature, make the dough into chopstick shape, put it in oven or oven at 100-200 °C, bake for 45 minutes to get dehydrated Cooked disposable chopsticks containing red pigment, naturally cooled to 25-30 ° C, ready to be packaged.

Example 26

An example of preparation of edible disposable chopsticks using gluten, modified starch and wheat flour as main materials

The formula is in parts by weight: 25 g of gluten, 450 g of wheat flour, 2 g of phosphate, 20 g of modified starch, and 220 ml of water. The phosphate is dissolved in a small amount of water, and the gluten powder and the modified starch are used as the premix A, together with the wheat flour and the appropriate amount of water in a dough mixer, and the mixture is uniformly stirred to prepare a dough, which is allowed to stand at a suitable temperature. 120 minutes, the dough into a chopstick shape, placed in an oven or oven at 100-200 ° C, baking for 20-60 minutes to obtain dehydrated and cooked disposable chopsticks, naturally cooled to 25-30 ° C, finishing packaging .

Example 27

An example of preparation of edible disposable chopsticks with additives for adding thickeners to thicken and strengthen the reinforcement

The formula is in parts by weight: wheat flour 500 g, succinimin (a commercially available compounding additive containing xanthan gum, sodium carboxymethylcellulose, maltodextrin) 1-3.5 g. Dissolve the dilutein with a small amount of water to form premix A, prepare with wheat flour in a dough mixer, stir evenly, make a dough, let stand at a suitable temperature for 15-120 minutes, and make the dough into a chopstick shape. Put it into the oven or oven at 100-200 ° C, bake for 20-60 minutes to obtain dehydrated and cooked disposable nutritious chopsticks, naturally cool to 25-30 ° C, and arrange the package.

Example 28

An example of preparation of edible disposable chopsticks using vitamin tablets, calcium tablets and wheat flour as main materials

The formula is divided into parts by weight: 1 vitamin tablet, 1 calcium tablet, 500 g wheat flour, 5 g salt, and 1 g of glycosin. The salt and the sirolimus are dissolved in a small amount of water to form a premix A; the vitamin tablets and the calcium tablets are ground into powder, and dissolved in a small amount of water to form a premix D; together with the wheat flour and the appropriate amount of water in the dough mixer Prepare, stir evenly, make dough, let stand for 100 minutes at moderate temperature, make the dough into chopstick shape, put it in oven or oven at 100-200 °C, bake for 50 minutes to get dehydrated and cooked. Disposable chopsticks with nutrients, naturally cooled to 25-30 ° C, ready to pack.

Example 29

An example of preparation of edible disposable chopsticks using milk powder, oil and wheat flour as main materials

The formula is in parts by weight: 13 grams of milk powder, 1 gram of fat, 485 grams of wheat flour, 5 grams of salt, and 1 gram of chlorhexidine. The oil is stirred evenly with a small amount of water, and the diluted sage is dissolved with a small amount of water to form a premix A; the oil and milk powder are used as a premix D, and the wheat flour and water are mixed together in a dough mixer to be uniformly stirred. Dough, let stand for 90 minutes at a suitable temperature, make the dough into a chopstick shape, put it in an oven or oven at 100-200 ° C, bake for 40 minutes to obtain dehydrated and cooked edible nutritious disposable chopsticks. Naturally cooled to 25-30 ° C, ready to pack.

Example 30

An example of preparation of edible disposable chopsticks using glutinous rice flour and wheat flour as main materials and without adding salt

The formula is in parts by weight: 150 g of glutinous rice flour, 350 g of wheat flour, 3 g of citricin, and 180 ml of water. The dilutein is dissolved in a small amount of water to form a premix A. The hydrophobic glutinous rice flour is aged to form a paste-like premixed powder B, which is prepared together with wheat flour and water in a dough mixer. Evenly, make the dough, let stand for 120 minutes at a suitable temperature, make the dough into a chopstick shape, put it in an oven or an oven at 100-200 ° C, and bake for 60 minutes to obtain a dehydrated and cooked glutinous rice flour-containing one-time. Chopsticks, naturally cooled to 25-30 ° C, ready to pack.

Example 31

Example of preparation of edible disposable chopsticks added with corn starch

The formula is in parts by weight: 40 g of corn starch, 460 g of wheat flour, 5 g of salt, 1 g of glycosin, and 210 ml of water. The salt and the sirolimus are dissolved in a small amount of water to form a premix A; the corn starch is used as a premix G; together with wheat flour and water in a dough mixer, the mixture is uniformly stirred to form a dough, and the mixture is cooled at a moderate temperature. After 120 minutes, the dough is made into the shape of chopsticks, placed in an oven or an oven at 100-200 ° C, baked for 60 minutes to obtain dehydrated and cooked edible disposable chopsticks with a smooth surface and naturally cooled to 25 -30 ° C, finishing the package is available.

Example 32

Example of preparation of disposable disposable chopsticks coated with vegetable oil

The formula is in parts by weight: 500 g of wheat flour, 5 g of salt, 1 g of succinin, and 200 ml of water. The salt and the sirolimus are dissolved in a small amount of water to form a premix A, which is prepared with wheat flour and water in a dough mixer, and uniformly stirred to form a dough, and the surface is coated with vegetable oil 40 ml/m 2 at a suitable temperature. Allow to stand for 120 minutes, make the dough into chopsticks shape, put it in the oven or oven at 100-200 °C, bake for 50 minutes to obtain dehydrated and cooked edible disposable chopsticks with smooth surface, naturally cooled to 25- At 30 ° C, the package is available.

The embodiments of the invention, such as parts, functions, material combinations, material weights, operating states, parameter adaptability, etc., are described in detail above, but the content is only a part of the embodiment of the present invention and cannot be considered as being used for The scope of implementation of the invention is defined. All changes and improvements made in accordance with the scope of the present application should still fall within the scope of the patents of the present invention.

Claims

A disposable chopstick for eating, characterized in that the material of the chopstick is mainly composed of the flour of the food, and the disposable chopsticks processed by preparing the dough, forming and high-temperature dehydration and curing treatment, the following raw material components, the components of each component The weight ratio is: 1000 parts of food flour, flour quality improvement materials according to national standard or general proportion, water 200-520 parts;

Wherein the foodstuff flour is selected from the group consisting of, but not limited to, cereals, potatoes, beans, edible seeds, fruit vegetables, derivatives thereof, and mixtures thereof; the flour quality improving material is selected from, but not limited to, salt, eggs, flour One or more of a quality improver, a modified starch, and the like; and the weight component of water is preferably 400 parts;

The cereal may be any comminuted grain flour, examples being selected from, but not limited to, wheat flour, corn flour, oat flour, buckwheat flour, barley flour, rye flour, buckwheat flour, whole wheat flour, barley flour, hazelnut, sorghum, rice flour One or more of millet flour, glutinous rice flour, and brown rice flour;

The potato may be any potato or potato starch, and examples are selected from, but not limited to, potato, potato powder, sweet potato, sweet potato powder, tapioca, tapioca flour, sweet potato, sweet potato powder, taro, taro powder, konjac flour, yam powder. One or several of Pueraria powder;

The legume may be any pulverized legume flour, and examples are selected from, but not limited to, soybean (soya) powder, mung bean powder, black bean powder, green bean powder, cowpea powder, pea powder, red bean powder, cowpea powder, and broad bean powder. One or more of eyebrow powder, lentil powder, bean powder, chickpea powder, peanut powder, and cowpea powder;

The edible seed may be any comminuted seed flour, and examples are selected from, but not limited to, chestnut powder, walnut powder, almond powder, pine pollen, lotus seed powder, sunflower seed kernel, sesame powder, and linseed powder. One or several;

The fruit vegetables, examples are selected from, but not limited to, pumpkin, medlar, water chestnut, lily, konjac, fungus powder, red dates, canna edulis, radish, carrot, hawthorn, medlar, longan meat, one or several Made into a mud or paste;

The salt is added in an amount of 0.5% to 2% by weight of the flour; the egg is selected from the group consisting of, but not limited to, eggs, duck eggs, goose eggs, quail eggs, preferably low-cost eggs, and the amount of the added egg liquid is 1%-7 by weight of the flour. The flour quality improver is mainly composed of an oxidizing agent, an emulsifier, a thickener, an enzyme preparation, a natural substance, and the like, and is selected from the group consisting of, but not limited to, a complex phosphate, a monoglyceride, a sodium stearate, an SSL, and a hard fat. Calcium CSL, sodium alginate, guar gum, xanthan gum, sodium carboxymethylcellulose CMC, maltodextrin, microbial lipase, transglutaminase, glucose oxidase, lipoxygenase, transglutamate One or more of amidase, lipase, xylanase, wild artemisia seed, active soybean powder, gluten powder, the proportion of addition is according to national standard or general flour addition ratio; the modified starch is selected from but not limited to One or more modified starches of phosphate starch, carboxymethyl starch, acetate starch, crosslinked starch, and the added amount of modified starch according to national standard or general flour;

The preparation method of the edible disposable chopsticks comprises the following steps:

A. Pretreatment of raw materials: the flour quality improving material is mixed with an appropriate amount of water to dissolve, preferably warm water to form premix A;

B. Hydrophobic flour treatment: After curing, it is made into a paste-like premixed powder B;

C. Potato, fruit and vegetable treatment: juice; or boiled juice; or washed and peeled, diced, boiled with water, honed into a paste, made into a paste; as a premix C;

D. dough, that is, the preparation of the dough: the mixed flour, premix A, B, C, water is poured into the dough machine to prepare, stir evenly to make the dough; the moisture content in the premix must be reduced accordingly Step D: adding a proportion of water; preferably adding warm water and adding the flour to the water;

E. Resting: The dough is allowed to stand at a suitable temperature for 15-120 minutes; if the standing time is extended for more than several hours, the tightness and elasticity of the dough mesh structure are decreased, and it is improved by re-mixing;

F. Forming: forming the dough into a chopstick shape;

G. Baking: The shaped chopsticks are placed in an oven or an oven at a temperature between 100 and 200 ° C, and the baking accumulation time is in the range of 20 to 60 minutes to obtain a disposable chopstick which is dehydrated and cured at a high temperature;

H. Cooling: After the disposable chopsticks are naturally cooled to 25-30 ° C, the packaging can be finished.
The edible disposable chopsticks according to claim 1, wherein the material of the chopsticks is increased by adding nutritive material The disposable chopsticks can be used to enhance the nutritional function; the nutritive material is selected from the group consisting of calcium, iron, zinc, vitamins, high protein, lecithin, plant cellulose, amino acids, nucleic acids, etc. One or more combinations, fineness ≤ 140 mesh, addition amount according to national standard or general ratio; or one or more combinations selected from, but not limited to, nutritious foods such as eggs, milk, oils and the like, wherein The amount of egg added is 1%-7% of the flour of the foodstuff, the amount of liquid milk added is 10%-25% of the flour of the foodstuff, the amount of the milk powder is 2%-3% of the flour of the foodstuff, and the amount of the fat added is the flour of the food. 0.5%-5%; add appropriate amount of water to stir evenly, or no water, as premix D, in the processed dough step D, pour into the dough mixer to prepare.
The edible disposable chopsticks according to claim 1, wherein the material of the chopsticks enhances the health care function by adding a health care therapeutic material; the health care therapeutic material is selected from the group consisting of Not limited to alfalfa, aloe vera, ginseng, codonopsis, alfalfa, fungus, puerarin, geranium, spirulina, dandelion, leeks, rose, rose, chrysanthemum, leek powder, jujube kernel, sea cucumber, fig powder, ganoderma lucidum polysaccharide, agrimony , one or more combinations of Chinese herbal medicines such as Polygonum multiflorum, Anemarrhena, Dioscorea, Radix, and foxtail, the fineness of grinding and milling is ≤140 mesh, and the added amount is 1%-3% of the flour of the food; or Decoction according to the Chinese herbal medicine formula for 30-120 minutes, filter to remove the slag, clarify the filtrate, the fineness of the slurry is ≤100 mesh, instead of water or part of the water, the added amount is 10%-35% of the flour of the food; With or without water, as premix E, it is poured into the dough mixer in the processed dough step D to prepare.
The edible disposable chopsticks according to claim 1, wherein the material of the chopsticks enhances the color function by adding edible raw vegetable juice or natural food coloring; the edible fruit and vegetable juice The material is selected from the group consisting of, but not limited to, one or more combinations of carrot, tomato, spinach, amaranth, cucumber, purple cabbage, purple potato, etc., powder state fineness ≤ 140 mesh, slurry fineness ≤ 100 mesh , instead of water or part of water; or boiled through water, honed into a mud, made into a paste; added in the amount of 10% -35% of the flour of the food; or by adding one or several compound natural food coloring, selected But not limited to one or more combinations of carotenoids, lycopene, red yeast red, cochineal red, turmeric, gardenia yellow, chlorophyll, anthocyanin, gardenia blue, etc., fineness ≤140 Add the proportion according to the national standard or the general flour addition ratio; add the appropriate amount of water to stir evenly, or add no water, as the premix F, and pour it into the dough mixer in the processed dough step D to prepare.
The edible disposable chopsticks according to claim 1, wherein the material of the chopsticks enhances surface plasticity and smoothness by adding and applying materials; the material of the chopsticks is selected by adding starch when preparing the dough, and is selected from the group consisting of However, it is not limited to one or a combination of two or more of wheat starch, corn starch and potato starch, and the added amount is 5%-10% of the flour of the food, the plasticity of the dough is increased, the dough is smooth, and the pattern retaining ability is enhanced; Uniform, or no water, as premix G, poured into the dough mixer in the processed dough step D to prepare; apply vegetable oil on the surface of the prepared dough, the amount of coating is 10-70 ml / square meter, Improve the surface finish of the finished product.