WO2020258455A1 - 一种环保可食用管状用品及其制备方法 - Google Patents

一种环保可食用管状用品及其制备方法 Download PDF

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Publication number
WO2020258455A1
WO2020258455A1 PCT/CN2019/100134 CN2019100134W WO2020258455A1 WO 2020258455 A1 WO2020258455 A1 WO 2020258455A1 CN 2019100134 W CN2019100134 W CN 2019100134W WO 2020258455 A1 WO2020258455 A1 WO 2020258455A1
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Prior art keywords
powder
parts
minutes
molded product
temperature
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PCT/CN2019/100134
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English (en)
French (fr)
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任智猛
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任智猛
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Publication of WO2020258455A1 publication Critical patent/WO2020258455A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G21/00—Table-ware
    • A47G21/18—Drinking straws or the like
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F21—LIGHTING
    • F21V—FUNCTIONAL FEATURES OR DETAILS OF LIGHTING DEVICES OR SYSTEMS THEREOF; STRUCTURAL COMBINATIONS OF LIGHTING DEVICES WITH OTHER ARTICLES, NOT OTHERWISE PROVIDED FOR
    • F21V35/00—Candle holders
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the technical field of edible daily necessities, and particularly relates to an environmentally-friendly edible tubular article and a preparation method thereof.
  • Tubular products such as straws and candle holders, as people's daily necessities, are usually made of plastic.
  • the straw is used to suck beverages, milk, etc.
  • the candle holder is used to hold candles on the cake and directly touch the cake during use.
  • one end holds the candle and the other end is inserted into the cake for fixing.
  • Direct contact with food and beverages will not only produce non-degradable garbage after use, which will pollute the environment, but once exposed to high temperatures, it may produce toxic substances and endanger health.
  • the present invention proposes an environmentally-friendly edible tubular product, which is made of food-like raw materials.
  • the environmentally-friendly edible tubular product mainly includes the following components: 30 to 70 parts of main body powder and 10 to 30 parts of thickening powder Parts, 2-8 parts gliadin, 5-20 parts solvent, 10-25 parts water.
  • the main powder is selected from one or more of rice flour, sorghum flour, corn flour, millet flour, coix seed flour, and ginseng flour.
  • the thickening powder is selected from one or more of yam powder, corn starch, sweet potato powder, tapioca starch, lotus root flour, and edible gelatin.
  • the gliadin is selected from one or more of zein and wheat gliadin.
  • toning powder which is selected from one of beet powder, purple potato powder, barley seedling powder, carrot powder, pumpkin powder, strawberry powder, blueberry powder, green tea powder or Many kinds.
  • the environmentally-friendly edible tubular article is a straw or a candle holder, wherein the straw has a hollow tubular structure, and the candle holder includes a tubular support part and a cone-shaped fixing part.
  • the present invention provides a method for preparing environmentally-friendly edible tubular articles, including the following steps:
  • molding install the molding die and cutting knife of the molding machine according to the diameter and length of the product, and pour the mixture into the molding machine for extrusion molding to obtain a molded product; wherein the inner cavity of the molding die has a diameter of 1 ⁇ 20mm;
  • drying drying the molded product at a temperature of 30 to 120°C for 10 to 60 minutes;
  • the finished product is obtained after cooling, sterilization and packaging.
  • step S4 specifically includes:
  • step S5 specifically includes:
  • the ozone flow rate of the ozone generator is 300 ⁇ 500mg/h, and the ozone concentration is controlled at 0.08 ⁇ 0.6ppm. .
  • the environmentally friendly edible tubular article is a candle holder, and before the step S5, the method further includes:
  • the end of the molded product is extruded to form a tapered fixing part and a tubular support connecting the tapered fixing part; wherein the length of the tubular support and the tapered fixing part along the axial direction of the candle holder The ratio is 1:1 ⁇ 3. .
  • the environmentally friendly edible tubular article of the present invention is made of food-based raw materials, has a simple formula, does not use chemical additives, and uses main powder such as rice flour to replace traditional starch or plant fiber, and the phase use time can be extended to 0.5 ⁇ 2.5h can also be used as a staple food for nourishing stomach and dehumidifying rice noodles. It is not only safe and hygienic, non-toxic and side effects, but also environmentally friendly, edible, degradable, and can be used to replace disposable plastic products, reducing white pollution.
  • the method for preparing environmentally-friendly edible tubular articles provided by the present invention requires only a mixer, a forming machine, a dryer and a packaging machine to complete automated production, with simple process and low production cost.
  • Fig. 1 is a schematic structural diagram of an edible straw provided in embodiment 1 of the present invention.
  • Example 7 is a schematic diagram of the structure of an edible candle holder provided in Example 7 of the present invention.
  • An environmentally friendly edible tubular article provided by an embodiment of the present invention is made of food-like raw materials.
  • the tubular article has a tubular structure and is in direct contact with daily drinks or food. It can be a straw, a candle holder, a lollipop stick, etc.
  • the present invention is not specifically limited.
  • the environmentally friendly edible tubular product mainly includes the following components: 30 to 70 parts of main powder, 10 to 30 parts of thickening powder, 2 to 8 parts of prolamin, 5 to 20 parts of solvent, and 10 parts of water. ⁇ 25 servings.
  • the solvent is used to dissolve the prolamin, and it can be 80% to 92% ethanol or 70% to 80% acetone.
  • the formula of the invention is simple and does not use chemical additives.
  • the use time can be extended to 0.5 ⁇ 2.5h. It can also be used as a staple food for nourishing the stomach and removing moisture.
  • Friendly, edible, degradable can be used to replace disposable plastic products, reducing white pollution.
  • the main powder is selected from one or more of rice flour, sorghum flour, corn flour, millet flour, coix seed flour, and ginseng flour.
  • the main powder material can also be other edible powder materials with low waxiness.
  • the main powder material instead of traditional starch or plant fiber, the flexibility and water resistance and heat resistance of the edible tubular products can be improved, thereby extending Use time to expand its scope of application.
  • the main powder is selected from rice flour, which is ground powder from the seeds of gramineous plant rice (rice). It has low glutinousness, good toughening effect, and has dehumidification and nourishing stomach. , The effect of invigorating the spleen.
  • the thickening powder is selected from one or more of yam powder, corn starch, sweet potato powder, tapioca starch, lotus root powder, and edible gelatin.
  • the thickening powder can increase the viscosity of the mixed slurry during the preparation process, making it easy to shape and increasing toughness.
  • the yam powder has high nutrition and low calories, contains protein, carbohydrates, vitamins, fat, choline, amylase and other ingredients, and also contains iodine, calcium, iron, phosphorus and other inorganic salts and trace elements that are indispensable to the human body. More preferably, yam powder is used in combination with edible gelatin to further increase the thickness and viscosity.
  • the thickening powder is preferably 15 parts of yam powder and 5 parts of edible gelatin.
  • the gliadin is selected from one or more of zein and wheat gliadin.
  • Gliadin not only has water resistance, heat resistance, and fat resistance, but also has good film-forming properties. With the volatilization of the solvent, the protein concentration in the solution increases and aggregates to form a film-like structure.
  • the gliadin is selected from zein, and zein has good emulsification, water holding capacity, ductility, elasticity, etc., and has a wide range of application prospects in food.
  • the present invention also includes 0 to 5 parts of toner powder selected from beet powder, purple potato powder, barley seedling powder, carrot powder, pumpkin powder, strawberry powder, blueberry One or more of powder and green tea powder.
  • toner powder selected from beet powder, purple potato powder, barley seedling powder, carrot powder, pumpkin powder, strawberry powder, blueberry One or more of powder and green tea powder.
  • the environmentally friendly edible tubular article mainly includes the following components: 50-60 parts of rice flour, 15-20 parts of yam powder, and 2 parts of zein. 5 parts, 10-15 parts ethanol, 1 ⁇ 5 parts edible gelatin, 1 ⁇ 3 parts beet powder, 15-20 parts water.
  • the environmentally-friendly edible tubular article is a straw 1 or a candle holder 2.
  • the straw 1 has a hollow tubular structure and is used for sucking beverages, milk and the like.
  • the candle holder 2 is used to hold candles on the cake and includes a tubular support part 21 and a cone-shaped fixing part 22. In use, one end usually holds the candle and the other end is inserted into the cake for fixing.
  • Using an edible candle holder 2 instead of a disposable plastic candle holder 2 to fix the candle is not only clean and sanitary, but also can be eaten directly after use, reducing white pollution.
  • the present invention also provides a method for preparing the environmentally-friendly edible tubular article, which includes the following steps:
  • molding install the molding die and cutting knife of the molding machine according to the requirements of the diameter and length of the product, and pour the mixture into the molding machine for extrusion molding to obtain a molded product.
  • the diameter of the inner cavity of the forming mold is 1-20 mm. During the preparation process, it can be replaced according to the diameter and length of the product.
  • air drying air dry the molded product at a temperature of 5 to 70°C for 5 to 20 minutes.
  • the air-drying temperature and time can be adjusted adaptively according to the forming effect of the tubular product. For example, the air-drying temperature of straight pipes is lower and the time is less, while the air-drying time of corrugated pipes is longer and the temperature is higher. Another example is when the tube wall is thicker, the air-drying temperature can be slightly higher, and the air-drying time needs to be slightly longer. When the tube wall is thinner, the air-drying temperature is lower and the time is shorter.
  • air dry 30°C for 15 minutes. Since the molded product after molding is softer, it has a certain hardness after air-drying, and it is easier to cut into sections.
  • drying drying the molded product at a temperature of 40 to 120°C for 10 to 60 minutes. Drying at this temperature ensures the quality of the finished product and processing efficiency.
  • step S4 specifically includes:
  • the sequential heating method reduces the moisture volatilization rate of the molded product and ensures the uniformity of the finished product.
  • the finished product is obtained after cooling, sterilization and packaging.
  • the step S5 specifically includes: cooling for 1 to 3 hours at a temperature of 5 to 30°C, sterilizing in an ozone generator for 5 to 30 minutes, wherein the ozone flow rate of the ozone generator is 300 ⁇ 500mg/h, the ozone concentration is controlled within 0.08 ⁇ 0.6ppm.
  • the ozone flow rate of the ozone generator is 300 ⁇ 500mg/h, the ozone concentration is controlled within 0.08 ⁇ 0.6ppm.
  • it is cooled for 1 hour at a temperature of 20°C, and sterilized in an ozone generator for 30 minutes.
  • the environmentally friendly edible tubular article is a candle holder 2, and before the step S5, it further includes:
  • the end of the molded product is extruded to form a tapered fixing portion 22 and a tubular support portion 21 connecting the tapered fixing portion 22; wherein, the tubular support portion 21 and the tapered fixing portion 22 extend along the candle
  • the ratio of the axial length of the support 2 is 1:1 ⁇ 3.
  • the ratio of the length of the tubular support portion 21 and the tapered fixing portion 22 in the axial direction of the candle holder 2 is 1:2, at this time, the candle holder has lower production cost and better fixing effect.
  • the preparation method of environmentally-friendly edible tubular articles provided by the present invention only needs a mixing machine, a forming machine, a dryer and a packaging machine to complete automatic production, with simple process and low production cost.
  • drying drying the molded product at a temperature of 50°C for 10 minutes, then continue to increase the temperature for 10 minutes to 80°C and hold for 10 minutes, and finally continue to increase the temperature for 10 minutes to 100°C and hold for 10 minutes;
  • drying drying the molded product at a temperature of 50°C for 10 minutes, then continue to increase the temperature for 10 minutes to 80°C and hold for 10 minutes, and finally continue to increase the temperature for 10 minutes to 100°C and hold for 10 minutes;
  • drying drying the molded product at a temperature of 50°C for 10 minutes, then continue to increase the temperature for 10 minutes to 80°C and hold for 10 minutes, and finally continue to increase the temperature for 10 minutes to 100°C and hold for 10 minutes;
  • drying drying the molded product at a temperature of 50°C for 10 minutes, then continue to increase the temperature for 10 minutes to 80°C and hold for 10 minutes, and finally continue to increase the temperature for 10 minutes to 100°C and hold for 10 minutes;
  • drying drying the molded product at a temperature of 50°C for 10 minutes, then continue to increase the temperature for 10 minutes to 80°C and hold for 10 minutes, and finally continue to increase the temperature for 10 minutes to 100°C and hold for 10 minutes;
  • An edible straw provided by this comparative example is prepared by the following steps:
  • drying drying the molded product at a temperature of 50°C for 10 minutes, then continue to increase the temperature for 10 minutes to 80°C and hold for 10 minutes, and finally continue to increase the temperature for 10 minutes to 100°C and hold for 10 minutes;
  • An edible straw provided by this comparative example is prepared by the following steps:
  • drying drying the molded product at a temperature of 50°C for 10 minutes, then continue to increase the temperature for 10 minutes to 80°C and hold for 10 minutes, and finally continue to increase the temperature for 10 minutes to 100°C and hold for 10 minutes;
  • Comparative Example 3 is a commercially available ordinary plastic straw.
  • the environmentally friendly edible straws of the present invention use main powders such as rice flour instead of traditional starches or plant fibers, and adopt simple and low-cost processing.
  • the process enables the finished product to have better water resistance, heat resistance and flexibility, and the use time can be extended to 0.5 ⁇ 2.5 h, which can be promoted and used in the market.

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  • Polymers & Plastics (AREA)
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Abstract

一种可食用管状用品，包括以下组分：主体粉料30-70份、增稠粉10-30份、醇溶蛋白2-8份、溶剂5-20份、水10-25份；制备方法如下：S1 配料，向溶剂中加入醇溶蛋白，充分溶解后加入主体粉料、增稠粉、水混合均匀，得到混合物；S2 成型，按产品直径和长度要求安装成型机的模具和裁切刀，混合物加入成型机挤压成型；S3 风干，将成型品在5-70℃下风干5-20分钟；S4 切断，将成型品切成预定长度；S5 烘干，在30-120℃下烘干10-60分钟；S6 冷却、杀菌包装后得到成品。该产品采用大米粉等主体材料代替传统的变性淀粉和植物纤维，安全卫生无污染。

Description

一种环保可食用管状用品及其制备方法 技术领域
本发明涉及可食用日用品技术领域，且特别涉及一种环保可食用管状用品及其制备方法。
 背景技术
管状用品如吸管、蜡烛托，作为人们日常生活用品，通常吸管由塑料加工而成。其中，吸管用于吸食饮料、牛奶等。蜡烛托用于在蛋糕上承托蜡烛，使用时直接接触蛋糕，通常一端承托蜡烛，另一端插入蛋糕中进行固定。其直接接触食物和饮品，不仅使用后会产生不可降解垃圾，污染环境，且一旦接触高温就可能产生有毒物质，危害身体健康。
 技术问题
随着使用量的增加，人们的可持续发展的环保意识越来越强，方便、廉价、卫生的可食用产品成为研究的热点，现有的可食用管状用品通常以淀粉、糖或植物纤维为主要原料制成，添加了化学添加剂，配方和制备工艺复杂，吸食液体后软化分解快，通常10min左右就会出现软化破裂或者糊化的现象，无法继续使用，限制了其推广应用。
 技术解决方案
本发明提出一种环保可食用管状用品，由食品类原料制成，按照重量份计，所述环保可食用管状用品主要包括以下组分：主体粉料30~70份、增稠粉10~30份、醇溶蛋白2~8份、溶剂5~20份、水10~25份。
进一步的，所述主体粉料选自大米粉、高梁粉、玉米粉、小米粉、薏仁粉、芡实粉中的一种或多种。
进一步的，所述增稠粉选自山药粉、玉米淀粉、地瓜粉、木薯淀粉、藕粉、食用明胶中的一种或多种。
进一步的，所述醇溶蛋白选自玉米醇溶蛋白、小麦醇溶蛋白中的一种或多种。
进一步的，还包括调色粉0~5份，所述调色粉选自甜菜粉、紫薯粉、大麦苗粉、胡萝卜粉、南瓜粉、草莓粉、蓝莓粉、绿茶粉中的一种或多种。
进一步的，所述环保可食用管状用品为吸管或蜡烛托，其中，所述吸管为中空管状结构，所述蜡烛托包括管状支撑部和锥状固定部。
本发明提出一种环保可食用管状用品的制备方法，包括以下步骤：
S1，配料：向所述溶剂中加入醇溶蛋白，充分溶解后加入主体粉料、增稠粉、水混合均匀，得到混合物；
S2，成型：按产品的直径和长度要求安装成型机的成型模具和裁切刀，将所述混合物倒入成型机挤压成型，得到成型品；其中，所述成型模具的内腔直径为1~20mm；
S3，风干：将所述成型品在5~70℃温度下风干5~20min。
S4，切断：将所述成型品切成预定的长度；
S5，烘干：将所述成型品在30~120℃温度下烘干10~60min；
S6，冷却、杀菌、包装后得到成品。
进一步的，所述步骤S4具体包括：
将所述成型品在30~50℃温度下烘干10~15min，然后持续升温10min至60~80℃，并保持10~15min，最后持续升温10min至100~120℃，并保持10~15min。
进一步的，所述步骤S5具体包括：
在5~30℃温度下冷却1~3h，在臭氧发生器中杀菌5~30min，其中臭氧发生器的臭氧流量为300~500mg/h，臭氧浓度控制在0.08~0.6ppm。。
进一步的，所述环保可食用管状用品为蜡烛托，则所述步骤S5之前还包括：
挤压所述成型品的端部形成锥状固定部和连接所述锥状固定部的管状支撑部；其中，所述管状支撑部和所述锥状固定部沿所述蜡烛托轴向的长度之比为1:1~3。。
 有益效果
（1）本发明的环保可食用管状用品采用食品类原料制成，配方简单，不使用化学添加剂，采用大米粉等主体粉料代替传统的性淀粉或植物纤维，相使用时间可延长到0.5~2.5h还可以作为养胃去湿米面主食，不仅安全卫生、无毒副作用，且环境友好，可食用、可降解、可用于替代一次性塑料用品，减少了白色污染。
（2）本发明提供的环保可食用管状用品的制备方法，只需要搅拌机、成型机、烘干机和包装机即可完成自动化生产，工艺简单、生产成本低。
 附图说明
为了更清楚地说明本发明实施例的技术方案，下面将对实施例中所需要使用的附图作简单地介绍，应当理解，以下附图仅示出了本发明的某些实施例，因此不应被看作是对范围的限定，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他相关的附图。
图1为本发明实施例1提供的可食用吸管的结构示意图；
图2为本发明实施例7提供的可食用蜡烛托的结构示意图。
附图标记汇总如下：
1-吸管；2-蜡烛托；21-管状支撑部；22-锥状固定部。
 本发明的实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面将对本发明实施例中的技术方案进行清楚、完整地描述。实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
下面对本发明实施例的环保可食用吸管及其制备方法进行具体说明。
本发明实施例提供的一种环保可食用管状用品，由食品类原料制成，所述管状用品具有管状结构，与日常饮品或食品直接接触，可以是吸管、蜡烛托、棒棒糖棍等，其本发明不做具体限定。按照重量份计，所述环保可食用管状用品主要包括以下组分：主体粉料30~70份、增稠粉10~30份、醇溶蛋白2~8份、溶剂5~20份、水10~25份。所述溶剂用于溶解醇溶蛋白，其可以是80%~92%的乙醇或70%~80%的丙酮。本发明配方简单，不使用化学添加剂，相对于现有的可食用管状用品，使用时间可延长到0.5~2.5h，还可以作为养胃去湿米面主食，不仅安全卫生、无毒副作用，且环境友好，可食用、可降解、可用于替代一次性塑料用品，减少了白色污染。
进一步地，在本发明较佳实施例中，所述主体粉料选自大米粉、高梁粉、玉米粉、小米粉、薏仁粉、芡实粉中的一种或多种。所述主体粉料还可以是其他具有低糯性的可食用粉料，通过采用主体粉料代替传统的性淀粉或植物纤维，可以提高可食用管状用品的柔韧性和耐水耐热性能，从而延长使用时间，扩大其应用范围。作为进一步优选，所述主体粉料选自大米粉，大米粉是禾本科植物稻的种子（大米）磨成的粉，其糯性低，具有较好的增韧效果，具有去湿、养胃、健脾的功效。
进一步地，在本发明较佳实施例中，所述增稠粉选自山药粉、玉米淀粉、地瓜粉、木薯淀粉、藕粉、食用明胶中的一种或多种。增稠粉可以增加制备过程中混合浆料的粘稠度，使其易于成型，增加韧性。优选的，山药粉具有高营养和低热量，具有蛋白质、糖类、维生素、脂肪、胆碱、淀粉酶等成分，还含有碘、钙、铁、磷等人体不可缺少的无机盐和微量元素。更为优选的，山药粉与食用明胶配合使用，可以进一步起到增稠、增黏的作用，所述增稠粉优选为15份山药粉和5份食用明胶。
进一步地，在本发明较佳实施例中，所述醇溶蛋白选自玉米醇溶蛋白、小麦醇溶蛋白中的一种或多种。醇溶蛋白不仅具有耐水、耐热和耐脂性、还具有良好的的成膜性能，随着溶剂的挥发，溶液中蛋白质浓度增大、凝聚，形成薄膜状结构。优选的，所述醇溶蛋白选自玉米醇溶蛋白、玉米醇溶蛋白具有良好的乳化性、持水性、延展性、弹性等，在食品中有着广泛的应用前景。
进一步地，在本发明较佳实施例中，还包括调色粉0~5份，所述调色粉选自甜菜粉、紫薯粉、大麦苗粉、胡萝卜粉、南瓜粉、草莓粉、蓝莓粉、绿茶粉中的一种或多种。通过加入调色粉可以调控可食用管状用品具有不同的颜色外观，增加消费者的食欲和欣赏性，在吸食饮品后可以直接食用，减少了环境污染。
进一步地，在本发明较佳实施例中，按照重量份计，所述环保可食用管状用品主要包括以下组分：大米粉50~60份、山药粉15~20份、玉米醇溶蛋白2~5份、乙醇10~15份、食用明胶1~5份、甜菜粉1~3份、水15~20份。
进一步地，在本发明较佳实施例中，所述环保可食用管状用品为吸管1或蜡烛托2。其中，所述吸管1为中空管状结构，用于吸食饮料、牛奶等。所述蜡烛托2用于在蛋糕上承托蜡烛，包括管状支撑部21和锥状固定部22，使用时，通常一端承托蜡烛，另一端插入蛋糕中进行固定。使用可食用蜡烛托2替代一次性塑料蜡烛托2固定蜡烛，不仅干净卫生，且使用后可以直接食用，减少了白色污染。
本发明还提供了一种上述环保可食用管状用品的制备方法，包括以下步骤：
S1，配料：向所述溶剂中加入醇溶蛋白，充分溶解后加入主体粉料、增稠粉、水混合均匀，得到混合物。优选的，主体粉料和增稠粉预先混合均匀后过筛，然后加入到醇溶蛋白的溶液中混匀。
S2，成型：按产品的直径和长度要求安装成型机的成型模具和裁切刀，将所述混合物倒入成型机挤压成型，得到成型品。其中，所述成型模具的内腔直径为1~20mm。制备过程中根据按产品的直径和长度要求进行更换。
S3，风干：将所述成型品在5~70℃温度下风干5~20min。风干温度和时间可根据管状用品的成型效果进行适应性的调整，例如直管风干温度较低、时间较少，而波纹管风干时间较长，温度也较高。又如管壁较厚时，风干温度可以略高，风干时间需要略长，而管壁较薄时，风干温度较低，时间较短。优选的，对于直管，在30℃温度下风干15min。在由于成型后的成型品较软，风干后具有一定硬度，更易于裁切成段。
S4，切断：将所述成型品切成预定的长度。
S5，烘干：将所述成型品在40~120℃温度下烘干10~60min。在该温度下进行烘干，保证了成品质量和加工效率。
进一步的，所述步骤S4具体包括：
将所述成型品在30~50℃温度下烘干10~15min，然后持续升温10min至60~80℃，并保持10~15min，最后持续升温10min至100~120℃，并保持10~15min。采用顺序升温方式降低了成型品的水分挥发速率，保证了成品的均匀性。
S6，冷却、杀菌、包装后得到成品。
进一步地，在本发明较佳实施例中，所述步骤S5具体包括：在5~30℃温度下冷却1~3h，在臭氧发生器中杀菌5~30min，其中臭氧发生器的臭氧流量为300~500mg/h，臭氧浓度控制在0.08~0.6ppm。优选的，在20℃温度下冷却1h，在臭氧发生器中杀菌30min。
进一步地，在本发明较佳实施例中，所述环保可食用管状用品为蜡烛托2，则所述步骤S5之前还包括：
挤压所述成型品的端部形成锥状固定部22和连接所述锥状固定部22的管状支撑部21；其中，所述管状支撑部21和所述锥状固定部22沿所述蜡烛托2轴向的长度之比为1:1~3。
其中，采用市售的成型模具对所述成型品的端部进行挤压，优选的，所述管状支撑部21和所述锥状固定部22沿所述蜡烛托2轴向的长度之比为1:2，此时，蜡烛托具有较低的生产成本和较好的固定效果。
本发明提供的环保可食用管状用品的制备方法，只需要拌料机、成型机、烘干机和包装机即可完成自动化生产，工艺简单、生产成本低。
以下结合实施例对本发明的特征和性能作进一步的详细描述。
实施例1
本实施例提供的一种环保可食用吸管，由以下步骤制备而成：
S1，配料：向10份90%的乙醇中加入3份玉米醇溶蛋白，充分溶解后加入50份大米粉、15份山药粉、5份食用明胶、2份紫薯粉、15份水混合均匀，得到混合物；
S2，成型：调整成型机的挤压直径为10mm，将所述混合物倒入成型机挤压成型，得到成型品；
S3，风干：在30℃温度下风干15min；
S4，切断：将所述成型品切成预定的长度；
S5，烘干：将所述成型品在50℃温度下烘干10min，然后持续升温10min至80℃，并保持10min，最后持续升温10min至100℃，并保持10min；
S6，在25℃温度下冷却2h，在臭氧发生器中杀菌20min，其中臭氧发生器的臭氧流量为400 mg/h，臭氧浓度控制在0.25ppm。
实施例2
本实施例提供的一种环保可食用吸管，由以下步骤制备而成：
S1，配料：向10份90%的乙醇中加入3份玉米醇溶蛋白，充分溶解后加入50份高粱粉、15份山药粉、5份食用明胶、2份紫薯粉、15份水混合均匀，得到混合物；
S2，成型：调整成型机的挤压直径为10mm，将所述混合物倒入成型机挤压成型，得到成型品；
S3，风干：在30℃温度下风干15min；
S4，切断：将所述成型品切成预定的长度；
S5，烘干：将所述成型品在50℃温度下烘干10min，然后持续升温10min至80℃，并保持10min，最后持续升温10min至100℃，并保持10min；
S6，在25℃温度下冷却2h，在臭氧发生器中杀菌20min，其中臭氧发生器的臭氧流量为400 mg/h，臭氧浓度控制在0.25ppm。
实施例3
本实施例提供的一种环保可食用吸管，由以下步骤制备而成：
S1，配料：向10份90%的乙醇中加入3份玉米醇溶蛋白，充分溶解后加入50份大米粉、15份山药粉、5份高梁粉、2份紫薯粉、15份水混合均匀，得到混合物；
S2，成型：调整成型机的挤压直径为10mm，将所述混合物倒入成型机挤压成型，得到成型品；
S3，风干：在30℃温度下风干15min；
S4，切断：将所述成型品切成预定的长度；
S5，烘干：将所述成型品在50℃温度下烘干10min，然后持续升温10min至80℃，并保持10min，最后持续升温10min至100℃，并保持10min；
S6，在25℃温度下冷却2h，在臭氧发生器中杀菌20min，其中臭氧发生器的臭氧流量为400 mg/h，臭氧浓度控制在0.25ppm。
实施例4
本实施例提供的一种环保可食用吸管，由以下步骤制备而成：
S1，配料：向10份90%的乙醇中加入5份玉米醇溶蛋白，充分溶解后加入50份大米粉、10份山药粉、2份食用明胶、5份地瓜粉、20份水混合均匀，得到混合物；
S2，成型：调整成型机的挤压直径为10mm，将所述混合物倒入成型机挤压成型，得到成型品；
S3，风干：在30℃温度下风干15min；
S4，切断：将所述成型品切成预定的长度；
S5，烘干：将所述成型品在50℃温度下烘干10min，然后持续升温10min至80℃，并保持10min，最后持续升温10min至100℃，并保持10min；
S6，在25℃温度下冷却2h，在臭氧发生器中杀菌20min，其中臭氧发生器的臭氧流量为400 mg/h，臭氧浓度控制在0.25ppm。
实施例5
本实施例提供的一种环保可食用吸管，由以下步骤制备而成：
S1，配料：向10份90%的乙醇中加入3份玉米醇溶蛋白，充分溶解后加入30份大米粉、25份山药粉、5份食用明胶、2份紫薯粉、25份水混合均匀，得到混合物；
S2，成型：调整成型机的挤压直径为10mm，将所述混合物倒入成型机挤压成型，得到成型品；
S3，风干：在30℃温度下风干15min；
S4，切断：将所述成型品切成预定的长度；
S5，烘干：将所述成型品在50℃温度下烘干10min，然后持续升温10min至80℃，并保持10min，最后持续升温10min至100℃，并保持10min；
S6，在25℃温度下冷却2h，在臭氧发生器中杀菌20min，其中臭氧发生器的臭氧流量为400 mg/h，臭氧浓度控制在0.25ppm。
实施例6
本实施例提供的一种环保可食用吸管，由以下步骤制备而成：
S1，配料：向10份90%的乙醇中加入3份玉米醇溶蛋白，充分溶解后加入50份大米粉、15份山药粉、5份食用明胶、2份紫薯粉、25份水混合均匀，得到混合物；
S2，成型：调整成型机的挤压直径为10mm，将所述混合物倒入成型机挤压成型，得到成型品；
S3，风干：在30℃温度下风干15min；
S4，切断：将所述成型品切成预定的长度；
S5，烘干：将所述成型品在80℃温度下烘干60min；
S6，在25℃温度下冷却2h，在臭氧发生器中杀菌20min，其中臭氧发生器的臭氧流量为400 mg/h，臭氧浓度控制在0.25ppm。
实施例7
本实施例提供的一种环保可食用蜡烛托，由以下步骤制备而成：
S1，配料：向10份90%的乙醇中加入3份玉米醇溶蛋白，充分溶解后加入50份大米粉、15份山药粉、5份食用明胶、2份紫薯粉、15份水混合均匀，得到混合物；
S2，成型：调整成型机的挤压直径为10mm，将所述混合物倒入成型机挤压成型，得到成型品；
S3，风干：在30℃温度下风干15min；
S4，切断：将所述成型品切成预定的长度；
S5，挤压：挤压所述成型品的端部形成锥状固定部22和连接所述锥状固定部22的管状支撑部21；其中，所述管状支撑部21和所述锥状固定部22沿所述蜡烛托轴向的长度之比为1:2；
S6，烘干：将所述成型品在50℃温度下烘干10min，然后持续升温10min至80℃，并保持10min，最后持续升温10min至100℃，并保持10min；
S7，在25℃温度下冷却2h，在臭氧发生器中杀菌20min，其中臭氧发生器的臭氧流量为400 mg/h，臭氧浓度控制在0.25ppm。
对比例1
本对比例提供的一种可食用吸管，由以下步骤制备而成：
S1，配料：向10份90%的乙醇中加入3份玉米醇溶蛋白，充分溶解后加入70份玉米淀粉、2份紫薯粉、15份水混合均匀，得到混合物；
S2，成型：调整成型机的挤压直径为10mm，将所述混合物倒入成型机挤压成型，得到成型品；
S3，风干：在30℃温度下风干15min；
S4，切断：将所述成型品切成预定的长度；
S5，烘干：将所述成型品在50℃温度下烘干10min，然后持续升温10min至80℃，并保持10min，最后持续升温10min至100℃，并保持10min；
S6，在25℃温度下冷却2h，在臭氧发生器中杀菌20min，其中臭氧发生器的臭氧流量为400 mg/h，臭氧浓度控制在0.25ppm。
对比例2
本对比例提供的一种可食用吸管，由以下步骤制备而成：
S1，配料：向10份90%的乙醇中加入3份玉米醇溶蛋白，充分溶解后加入50份羟甲基纤维素、20份山药粉、2份紫薯粉、15份水混合均匀，得到混合物；
S2，成型：调整成型机的挤压直径为10mm，将所述混合物倒入成型机挤压成型，得到成型品；
S3，风干：在30℃温度下风干15min；
S4，切断：将所述成型品切成预定的长度；
S5，烘干：将所述成型品在50℃温度下烘干10min，然后持续升温10min至80℃，并保持10min，最后持续升温10min至100℃，并保持10min；
S6，在25℃温度下冷却2h，在臭氧发生器中杀菌20min，其中臭氧发生器的臭氧流量为400 mg/h，臭氧浓度控制在0.25ppm。
对比例3
对比例3为市售普通塑料吸管。
试验例1
分别对实施例1~6与对比例1~3进行测试，测定其在25℃水中和实施例1在不同温度热水中的软化变形的耐受时间和吸管弯曲度，其中吸管弯曲度测试参照GB/T 24693-2009，测定结果如表1和表2所示。
表1  性能测试表
  软化时间（min） 吸管弯曲度（%）
实施例1 160 0.8
实施例2 155 0.6
实施例3 95 0.4
实施例4 70 0.4
实施例5 45 0.3
实施例6 114 0.6
对比例1 30 0.3
对比例2 70 0.5
对比例3 — 0.5
表2  不同温度下的软化时间
温度/℃ 实施例1 25 40 60 80 100
软化时间/min 150 120 80 55 25
综合表1和表2的数据可以看出，本发明的环保可食用吸管相对于现有的可食用吸管，采用大米粉等主体粉料代替传统的性淀粉或植物纤维，采用简单低成本的加工工艺，使成品具有较好的耐水耐热性能和柔韧性，使用时间可延长到0.5~2.5 h，可以在市场上推广和使用。
以上所描述的实施例是本发明一部分实施例，而不是全部的实施例。本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围，而是仅仅表示本发明的选定实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。

Claims (10)

  1. 一种环保可食用管状用品，其特征在于，由食品类原料制成，按照重量份计，所述环保可食用管状用品主要包括以下组分：主体粉料30~70份、增稠粉10~30份、醇溶蛋白2~8份、溶剂5~20份、水10~25份。
  2. 根据权利要求1所述的环保可食用管状用品，其特征在于，所述主体粉料选自大米粉、高梁粉、玉米粉、小米粉、薏仁粉、芡实粉中的一种或多种。
  3. 根据权利要求1所述的环保可食用管状用品，其特征在于，所述增稠粉选自山药粉、玉米淀粉、地瓜粉、木薯淀粉、藕粉、食用明胶中的一种或多种。
  4. 根据权利要求1所述的环保可食用管状用品，其特征在于，所述醇溶蛋白选自玉米醇溶蛋白、小麦醇溶蛋白中的一种或多种。
  5. 根据权利要求1所述的环保可食用管状用品，其特征在于，还包括调色粉0~5份，所述调色粉选自甜菜粉、紫薯粉、大麦苗粉、胡萝卜粉、南瓜粉、草莓粉、蓝莓粉、绿茶粉中的一种或多种。
  6. 根据权利要求1所述的环保可食用管状用品，其特征在于，所述环保可食用管状用品为吸管或蜡烛托；其中，所述吸管为中空管状结构，所述蜡烛托包括管状支撑部和锥状固定部。
  7. 一种权利要求1-5任一项所述的环保可食用管状用品的制备方法，其特征在于，包括以下步骤：
    S1，配料：向溶剂中加入醇溶蛋白，充分溶解后加入主体粉料、增稠粉、水混合均匀，得到混合物；
    S2，成型：按产品的直径和长度要求安装成型机的成型模具和裁切刀，将所述混合物倒入成型机挤压成型，得到成型品；其中，成型模具的内腔直径为1~20mm；
    S3，风干：将所述成型品在5~70℃温度下风干5~20min。
    S4，切断：将所述成型品切成预定的长度；
    S5，烘干：将所述成型品在30~120℃温度下烘干10~60min；
    S6，冷却、杀菌、包装后得到成品。
  8. 根据权利要求7所述的环保可食用管状用品制备方法，其特征在于，所述步骤S4具体包括：
    将所述成型品在30~50℃温度下烘干10~15min，然后持续升温10min至60~80℃，并保持10~15min，最后持续升温10min至100~120℃，并保持10~15min。
  9. 根据权利要求7所述的环保可食用管状用品制备方法，其特征在于，所述步骤S5具体包括：
    在5~30℃温度下冷却1~3h，在臭氧发生器中杀菌5~30min，其中臭氧发生器的臭氧流量为300~500mg/h，臭氧浓度控制在0.08~0.6ppm。
  10. 根据权利要求7所述的环保可食用管状用品制备方法，其特征在于，所述环保可食用管状用品为蜡烛托，则所述步骤S5之前还包括：
    挤压所述成型品的端部形成锥状固定部和连接所述锥状固定部的管状支撑部；其中，所述管状支撑部和所述锥状固定部沿所述蜡烛托轴向的长度之比为1:1~3。
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