WO2022052145A1 - 一种烤箱用缓释型吸水材料及其生产工艺和应用 - Google Patents

一种烤箱用缓释型吸水材料及其生产工艺和应用 Download PDF

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WO2022052145A1
WO2022052145A1 PCT/CN2020/115523 CN2020115523W WO2022052145A1 WO 2022052145 A1 WO2022052145 A1 WO 2022052145A1 CN 2020115523 W CN2020115523 W CN 2020115523W WO 2022052145 A1 WO2022052145 A1 WO 2022052145A1
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water
absorbing material
absorbing
slow
baking
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PCT/CN2020/115523
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English (en)
French (fr)
Inventor
牛慧
牛志远
牛志杰
牛红武
葛东方
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牛慧
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Publication of WO2022052145A1 publication Critical patent/WO2022052145A1/zh

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/02—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material
    • B01J20/10—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
    • B01J20/103—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate comprising silica
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A47J36/027—Cooking- or baking-vessels specially adapted for use in microwave ovens; Accessories therefor
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A47J36/04—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay the materials being non-metallic
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0664—Accessories
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D53/00—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols
    • B01D53/26—Drying gases or vapours
    • B01D53/261—Drying gases or vapours by adsorption
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/02—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material
    • B01J20/04—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising compounds of alkali metals, alkaline earth metals or magnesium
    • B01J20/043—Carbonates or bicarbonates, e.g. limestone, dolomite, aragonite
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/02—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material
    • B01J20/10—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
    • B01J20/12—Naturally occurring clays or bleaching earth
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/02—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material
    • B01J20/10—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
    • B01J20/14—Diatomaceous earth

Definitions

  • the invention relates to the field of new materials, in particular to a slow-release water-absorbing material for ovens and its production process and application.
  • An oven is a sealed appliance used to bake food or dry products.
  • the oven is an electric heating appliance that uses the radiant heat emitted by the electric heating element to bake food. It can be used to make roast chicken, roast duck, bake bread, cakes, etc. According to the different needs of baking food, the temperature of the electric oven can generally be adjusted within the range of 50-300 °C.
  • the oven is used to bake bread and other products and foods that need to be cooked in the oven.
  • the moisture content in the oven cannot be adjusted. High, after the baking is completed, the water vapor cools and contacts the surface of the food, so that the surface of the food loses its "crispy" taste. Therefore, for those who pursue a "crispy” taste on the outside of the food and a soft and glutinous taste on the inside of the food, it is difficult to bake in an oven without superb baking skills and rich baking experience.
  • adding water or steam in the oven on the one hand, it is difficult to control the amount added.
  • the internal pressure is greatly increased, and there is a great potential safety hazard.
  • the present invention provides a slow-release water-absorbing material for an oven and a production process and application thereof.
  • the high-temperature-resistant slow-release water-absorbing material suitable for an oven is used to adjust the water content in the air inside the oven, so as to solve the problem. It is difficult for the existing oven to control the water content in the internal air. Adding water or steam in the oven is difficult to control the amount of addition.
  • the oven is electrically heated, which is prone to short-circuit and other problems. After becoming water vapor, the volume will expand rapidly, resulting in a great increase in the internal pressure of the oven, and there is a great safety hazard.
  • the technical scheme of the present invention is as follows: a slow-release water-absorbing material for ovens, the raw materials of the water-absorbing material include water-absorbing water-absorbing mineral soil and water-retaining mineral soil; the water-absorbing mineral soil and The water-retaining mineral soil is a food-grade material; the water-absorbing material has water absorption at normal temperature, and the water absorption amount is 5-500% of its own weight. After heating, the water in the water-absorbing material is slowly released.
  • the water-absorbing material has a threshold temperature for releasing moisture by heating, and after being heated to the threshold temperature, the water-absorbing material releases internal moisture.
  • the raw materials of the water-absorbing material include one or more of quartz, feldspar, mica, white mud, dolomite, diatomite and clay.
  • the raw materials of the water-absorbing material include dolomite, diatomite and clay, or include dolomite, diatomite and white clay.
  • the mass proportion of the diatomite in the water-absorbing material is more than 50%.
  • the particle size of the raw material of the water-absorbing material is 50-600 mesh.
  • a production process of slow-release water-absorbing material for oven characterized in that, comprising the following steps:
  • Step 1 the raw materials are mixed and formed; the raw materials of the water-absorbing material are mixed and made into pulp and dried in the shade, or the raw materials of the water-absorbing material are mixed and pressed.
  • step 2 baking and calcining; the initial product formed in step 1 is baked at a temperature of 400-800°C for 60-600min; then at a temperature of 500-1350°C , calcined for 60-600min, calcined to make it into a finished product.
  • step 1 when forming by pulping and drying in the shade, the raw materials of the water-absorbing material are fully mixed, and water is added to make a mixed slurry.
  • the initial product is formed by drying in an environment of -75°C; when pressing and molding, the raw materials of the water-absorbing material are fully mixed, put into a mold, and subjected to a pressure of 30-150 tons per 100 cm 2 to perform compression molding.
  • the food-grade material in this application refers to the material that can be in direct contact with food and does not produce toxic substances during use.
  • the water-absorbing material has a threshold temperature, which does not mean that no water is released before the threshold temperature, but that the water-absorbing material releases water at a rate below the threshold temperature that is much less than when the water-absorbing material is above the threshold temperature.
  • the present invention has the following beneficial effects: the water-absorbing material of the present invention has a simple and reasonable preparation process, low manufacturing cost, good water absorption, can be applied to the baking process of food, adjusts the humidity of the baking environment, and can In the environment, the adsorbed moisture is released slowly, which is safe and reliable, so that the baked food has a good taste.
  • the raw materials used are all food-grade materials, which are non-polluting to the food, and can be used repeatedly, with good durability and good use effect.
  • the present embodiment discloses a production process of a slow-release water-absorbing material for ovens.
  • the production process includes the following steps: Step 1, mixing and molding of raw materials; mixing and slurring the raw materials of the water-absorbing material and forming in the shade, or mixing and pressing the raw materials of the water-absorbing material. forming.
  • the initial product after mixing and molding of raw materials can be used as a slow-release water-absorbing material for ovens.
  • This production process mainly realizes the physical molding of the raw materials of the water-absorbing material, which can initially satisfy the function of the water-absorbing material, but in terms of the effect of water absorption, dehumidification, volatilization and product structural strength, the effect of not baking or calcining is worse than that without baking or calcining. During use, fine dust may be generated again.
  • Example 1 the slurry-drying molding scheme in Example 1 is optimized. During molding by slurry-drying in the shade, the raw materials of the water-absorbing material are fully mixed, and water is added to prepare a mixed slurry. After molding in a mold, the temperature is 10 -40 °C, humidity 40-75 in the environment to dry to form the initial product.
  • This example optimizes the compression molding scheme in Example 1.
  • the raw materials of the water-absorbing material are fully mixed, put into a mold, and subjected to a pressure of 30-150 tons per 100 cm 2 to perform compression molding.
  • the water-absorbing material made by the scheme of Example 1 can initially realize its function, in order to better volatilize water-absorbing and slow-releasing wetness effect and product structural strength, this example is improved on the basis of Example 1, adding step 2, Baking and calcining; the initial product formed in step 1 is baked at a temperature of 400-800 ° C for 60-600 min; then at a temperature of 500-1350 ° C, calcined for 60-600 min, the calcination is subject to the failure of ceramicization (Because it can't absorb water after ceramicization, it can't play the role of water-absorbing material), and make it into a finished product.
  • the purpose of baking is to dry the free water and crystal water in the product, so that more water can be absorbed later.
  • calcination is to enhance the structural strength of the product and ensure no damage and cracking during use.
  • a certain amount of ignition loss is generated, and the fine dust is burned out during the baking and calcination process, and no fine dust is precipitated in actual use.
  • This embodiment discloses a slow-release water-absorbing material for an oven.
  • the raw material of the water-absorbing material is mineral soil, and the mineral soil may be one type or multiple types. At the same time, other materials that do not affect the mineral soil can also be added.
  • the selection of mineral soil is subject to the following conditions: 1.
  • the mineral soil needs to have a certain amount of water absorption and water retention; water absorption enables the mineral soil to absorb water, and water retention enables the mineral soil to have controlled release properties. , is the guarantee to realize the function of water-absorbing material; 2.
  • the mineral soil needs to meet the food-grade material, which is the basic requirement of food safety; 3.
  • the water-absorbing material After the mineral soil prepares the water-absorbing material, the water-absorbing material needs to have its basic function, that is, the water-absorbing material It has water absorption at normal temperature, and after heating, the water in the water-absorbing material is slowly released. If the basic function of the water-absorbing material cannot be realized due to the mutual reaction between the mineral soils or the qualitative change after heating, this type of mineral soil is obviously not suitable as the raw material of the water-absorbing material.
  • the raw material of the water-absorbing material can be selected from one or more of quartz, feldspar, mica, white mud, dolomite, diatomite and clay, or other mineral soils that meet the above conditions.
  • Example 5 specifically produces the method of Example 1-4 for production.
  • Example 4 The method of Example 4 is adopted, and the concrete step 1 adopts the slurry-drying molding scheme. Quartz, feldspar, mica, white mud, dolomite, diatomite and pottery mud are respectively selected for experiments to prepare water-absorbing materials and test the materials. , the specific test results are shown in Table 1 below.
  • Example 4 The method of Example 4 is adopted, and the specific step 1 adopts the compression molding scheme, and respectively selects quartz, feldspar, mica, white mud, dolomite, diatomite and pottery mud to conduct experiments to prepare water-absorbing materials, and test the materials.
  • the test results are shown in Table 2 below.
  • Example 2 optimizes Example 1, by further screening the raw materials, so that the water-absorbing material is heated to release moisture with a threshold temperature, and after heating to the threshold temperature, the water-absorbing material releases internal moisture. The water-absorbing material releases little or no water until a threshold temperature is reached. Specifically, if raw materials such as clay or white mud are added to the water-absorbing material, and the raw materials with better water absorption are combined, when the temperature is lower than 100°C, very little water is released. Especially when in a closed environment like an oven.
  • This embodiment is optimized on the basis of Embodiment 1, and the raw material of the water-absorbing material is optimized, and the mineral soil specifically adopts water-absorbing water-absorbing mineral soil and water-retaining water-retaining mineral soil.
  • the water-absorbing mineral soil and the water-retaining mineral soil belong to food-grade materials.
  • the water-absorbing material has water absorption at normal temperature, and the water-absorbing amount is 5-500% of its own weight. After heating, the water in the water-absorbing material is slowly released. In this embodiment, the amount of water absorption is further limited.
  • the specific raw material formula is optimized and determined in this embodiment.
  • This embodiment discloses a slow-release water-absorbing material for ovens, and the raw materials of the water-absorbing material include dolomite, diatomite, and clay, or include dolomite, diatomite, and white clay.
  • the performance of this embodiment is described below through some comparative tests, and the details are shown in Table 3.
  • This example is a further optimization scheme of Example 8.
  • the ratio of dolomite, diatomite and (ceramic mud/white mud) in the raw material of the water-absorbing material is 1 :6:3.
  • Dolomite can adjust the hardness and strength of the water-absorbing material, and at the same time play a relatively Good high temperature resistance and anti-cracking properties.
  • the ratio of dolomite, diatomite and (ceramic clay/white clay) in the raw material of the water-absorbing material is 1:6:3, which is an optimization scheme.
  • This embodiment is an improvement on the basis of Embodiment 8.
  • This embodiment discloses a slow-release water-absorbing material for ovens, and the mass proportion of the diatomite in the raw material of the water-absorbing material is more than 50%.
  • the content of diatomite affects the water absorption performance of the water-absorbing material, and controlling the content of diatomite can reduce the use volume of the water-absorbing material, improve the performance of the water-absorbing material, and make the water-absorbing material small and efficient.
  • the particle size of the water-absorbing material was selected, and the particle size of the raw material of the water-absorbing material was 50-600 mesh. If the mesh size is too large, the product cannot be made into a finished product, the surface is prone to cracking, and the loss on ignition is also large; There will be loss on ignition, resulting in fine dust, affecting food safety. In the range of 50-600 mesh raw material particle size, on the one hand, the loss on ignition is very low, on the other hand, the fine dust can be burned out during the high temperature baking and calcination process, and there will be no fine dust precipitation or precipitation in actual use. Very little dust. In the preparation process of the water-absorbing material, the loss on ignition in step 2 was tested, and the specific experimental data are shown in Table 4.
  • the mesh size ratio of the raw materials of the water-absorbing material is as follows: in the raw materials of the water-absorbing material, the particle size of 50-100 mesh accounts for 30%, and the particle size of 101-300 mesh accounts for 30%. The particle size accounts for 60%, and the particle size of 301-500 mesh accounts for 10%.
  • This example was tested, and its loss on ignition was 0.030, and after baking and calcination, after being used in an oven or oven for 100 hours, the amount of generated fine dust accounted for less than 0.01 of the mass of the water-absorbing material.
  • the particle size of the water-absorbing material will also affect the water-absorbing performance and water-holding performance.
  • the optimized particle size and mesh ratio in this embodiment can make the water-absorbing material have good slow-release properties when used in an oven or oven. Moisture remains stable.
  • This embodiment is an application of a slow-release water-absorbing material for an oven to adjust the baking humidity during the baking process of food.
  • the water-absorbing material may be applied to the baking process of an oven or oven.
  • Comparative experiment 1 Specifically, a closed oven with an internal space of 80cm x 60cm x 40cm was used to bake the bread dough with a weight of 450g. The baking process was to rapidly heat up to 215°C and bake at 215°C for 35 minutes.
  • the temperature of the crust layer showed a trend of rising rapidly at first and then slowly. It exceeded 100°C after 10 minutes of baking, and reached 160°C at the end of baking.
  • the temperature of the outer crumb and the inner layer of the crumb showed a trend of rapid rise at first and then stable.
  • the temperature difference between the inner and outer layers of the bread crumb continued to expand, and the difference began to narrow in the later stage, and tended to be the same at the end of baking, reaching a maximum of 98°C and no more than 100°C.
  • the temperature of the skin layer of cooked bread is higher than that of the flesh part, and the temperature of the flesh part is basically the same.
  • the moisture of the crust layer first increased slightly and then decreased rapidly.
  • the moisture of the crust layer increased from 43% to 43.5% at the beginning of baking, increased by 0.5%, and decreased to 4.1% at the end of baking.
  • the moisture of the outer and inner layers of the bread crumb showed a slow rise and then a downward trend.
  • the moisture of the outer layer of the bread crumb was higher than that of the inner layer of the bread crumb in the early stage of baking, and the moisture of the inner and outer layers of the bread crumb decreased in the later stage of baking, but the outer layer decreased more.
  • the inner layer of the crumb contains more moisture than the outer layer of the crumb.
  • the highest moisture content in the inner layer of the bread crumb is 45.3%, which is 2.3% higher than the original moisture of the bread dough, and 44.6% at the end of baking, which is 1.6% higher than the original moisture content of the bread dough.
  • the moisture content of each layer increases sequentially from the surface to the inside of the cooked bread.
  • the thickness of the crust layer is 1.8mm.
  • the crust layer just feels denser and harder than the bread naan, but it has no obvious crispy taste.
  • the moisture content of the bread naan is high, which has a significant impact on the shelf life of the bread. After a few days, the bread goes bad.
  • Comparative experiment 2 Specifically, a closed oven with an internal space of 80cm x 60cm x 40cm was used to bake a bread blank with a weight of 450g. The baking process was to rapidly heat up to 255°C, and after 10 minutes of heat preservation, the temperature was lowered to 200°C. Bake for 25 minutes.
  • the temperature of the crust layer showed a trend of rising rapidly at first and then slowly. It exceeded 100°C after 6 minutes of baking, and reached 169°C at the end of baking.
  • the temperature of the outer crumb and the inner layer of the crumb showed a trend of rapid rise at first and then stable.
  • the temperature difference between the inner and outer layers of the bread crumb continued to expand, and the difference began to narrow in the later stage, and tended to be the same at the end of baking, reaching a maximum of 99°C and no more than 100°C.
  • the temperature of the skin layer of cooked bread is higher than that of the flesh part, and the temperature of the flesh part is basically the same.
  • the moisture of the crust layer remained slightly unchanged, and showed a rapid downward trend after about 30 seconds.
  • the moisture of the crust layer was 43% at the beginning of baking, and dropped to 2.2% at the end of baking.
  • the moisture of the outer and inner layers of the bread crumb showed a slow rise and then a downward trend.
  • the moisture of the outer layer of the bread crumb was higher than that of the inner layer of the bread crumb in the early stage of baking, and the moisture of the inner and outer layers of the bread crumb decreased in the later stage of baking, but the outer layer decreased more.
  • the inner layer of the crumb contains more moisture than the outer layer of the crumb.
  • the moisture in the inner layer of the crumb was 37.2%.
  • the moisture content of each layer increases sequentially from the surface to the inside of the cooked bread.
  • the thickness of the crust is 1.7mm, the crust is hard and crisp, with some burnt flavor, but the moisture content of the bread naan is low, and the softness is poor.
  • Effect experiment 1 Specifically, a closed oven with an internal space of 80cm x 60cm x 40cm was used to bake a bread blank with a weight of 450g. The baking process was to rapidly heat up to 215°C and bake at 215°C for 35 minutes.
  • the water-absorbing material is prepared with 10% dolomite, 60% diatomite and 30% clay, and the water-absorbing material is added during the baking process of bread to participate in the baking process.
  • the mass of the water-absorbing material is 100g. Soak the water-absorbing material in water, take it out after it fully absorbs water, and let the surface dry naturally at room temperature. After the surface is free of water stains, put it in the oven (at this time, the quality of 223g), baked with 450g of bread crust.
  • the temperature rising process of the crust layer was gentler than when no water-absorbing material was put in, and it exceeded 100°C after 11 minutes of baking, and the temperature reached 156°C at the end of baking.
  • the temperature rise process of the outer crumb and the inner crumb temperature is also more gradual.
  • the temperature difference between the inner and outer layers of the bread crumb first expanded and then gradually decreased, but the overall temperature difference was still gentler than that without water-absorbing materials, and tended to be the same in the later stage of baking, with a maximum of 99°C and no more than 100°C.
  • the temperature of the skin layer of cooked bread is higher than that of the flesh part, and the temperature of the flesh part is basically the same.
  • the moisture in the crust layer first increased slightly and then decreased rapidly.
  • the decreasing trend of the moisture in the crust layer was more stable and continuous than when no water-absorbing material was added, and it dropped to 3.2% at the end of baking.
  • the moisture of the outer and inner layers of the crumbs showed a slow rise and then a downward trend.
  • the moisture of the outer layers of the crumbs was higher than that of the inner layers of the crumbs in the early stage of baking, and the moisture of the inner and outer layers of the crumbs decreased in the later stages of baking.
  • the moisture in the inner layer of bread crumb was 41.8%, and the moisture in the outer layer of bread naan was 39.2%.
  • the reason why the moisture of the final baked bread is reduced after adding the water-absorbing material is because during the baking process, there is a complex process of external hot air penetration and vapor-liquid condensation in the bread, maintaining a certain proportion of water vapor in the air, which can be Improve the heat permeability performance, while maintaining the permeability of moisture transfer, and more efficiently achieve the overall heating effect of the bread.
  • the test was carried out, and it was found that the mass of the water-absorbing material was 201 g, the thickness of the crust layer was 1.6 mm, the crust layer was crisp and refreshing, the bread naan was soft, and the mouthfeel was good.
  • Effect experiment 2 Specifically, a closed oven with an internal space of 80cm x 60cm x 40cm was used to bake the bread dough with a weight of 450g. The baking process was to rapidly heat up to 255°C and bake at 255°C for 30 minutes.
  • the water-absorbing material is prepared with 10% dolomite, 60% diatomite and 30% clay, and the water-absorbing material is added during the baking process of bread to participate in the baking process.
  • the mass of the water-absorbing material is 100g. Soak the water-absorbing material in water, take it out after it fully absorbs water, and let the surface dry naturally at room temperature. After the surface is free of water stains, put it in the oven (at this time, the quality of 223g), baked with 450g of bread crust.
  • the temperature rising process of the crust layer was gentler than that when no water-absorbing material was put in, and it exceeded 100°C after 7 minutes of baking, and the temperature reached 164°C at the end of baking.
  • the temperature rise process of the outer crumb and the inner crumb temperature is also more gradual.
  • the temperature difference between the inner and outer layers of the bread crumb first expanded and then gradually decreased, but the overall temperature difference was still gentler than that without water-absorbing materials, and tended to be the same in the later stage of baking, with a maximum of 99°C and no more than 100°C.
  • the temperature of the skin layer of cooked bread is higher than that of the flesh part, and the temperature of the flesh part is basically the same.
  • the moisture in the crust layer first increased slightly and then decreased rapidly.
  • the decreasing trend of the moisture in the crust layer was more stable and continuous than when no water-absorbing material was added, and it decreased to 2.7% at the end of baking.
  • the moisture of the outer and inner layers of the crumbs showed a slow rise and then a downward trend.
  • the moisture of the outer layers of the crumbs was higher than that of the inner layers of the crumbs in the early stage of baking, and the moisture of the inner and outer layers of the crumbs decreased in the later stages of baking.
  • the moisture in the inner layer of the crumb was 39.1%.
  • the moisture in the bread crumb has little change inside and outside.
  • the test was carried out, and it was found that the mass of the water-absorbing material was 189g, the thickness of the crust layer was 1.4mm, the crust layer was crisp and refreshing, the bread naan was soft, and the mouthfeel was good.

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Abstract

一种烤箱用缓释型吸水材料及其生产工艺和应用，该吸水材料的原料中包括吸水性的吸水矿物土和保水性的保水矿物土；所述吸水矿物土和保水矿物土属于食品级材料；吸水材料在常温下具有吸水性，吸水量为自身重量的5-500％，在加热后，吸水材料内的水分缓慢释放。该吸水材料制备工艺简单合理，制造成本低，具有良好的吸水性，能够适用于食品的烘焙过程，调节烘焙环境的湿度，能够在加热的环境下，缓慢释放吸附的水分，安全可靠，使烘焙的食品具有良好的口感，同时使用的原料都为食品级材料，对食品无污染，并且能够反复使用，耐久性好，使用效果好。

Description

一种烤箱用缓释型吸水材料及其生产工艺和应用 技术领域
本发明涉及新材料领域，特别涉及一种烤箱用缓释型吸水材料及其生产工艺和应用。
背景技术
烤箱是一种密封的用来烤食物或烘干产品的电器。烤箱利用电热元件所发出的辐射热来烘烤食品的电热器具，利用它可以制作烤鸡、烤鸭、烘烤面包、糕点等。根据烘烤食品的不同需要，电烤箱的温度一般可在50-300℃范围内调节。
通常使用烤箱烤面包及其他需要烤箱烹制的产品和食物，无法调节烤箱内部的水含量，易出现烤箱内含水量过低，烘烤过干，口感太过脆硬，或者烤箱内含水量过高，烘烤完成后，水蒸气冷却，与食品表面接触，使食品表面失去“脆皮”的口感。因此，对于追求食品外部具有“脆皮”口感，食品内部具有软糯口感的人群来说，通过烤箱进行烘焙，没有高超的烘焙技艺个丰富的烘焙经验，是难以做到的。此外，在烤箱里面加水或者水蒸气，一方面对添加量难以把控，另一方面烤箱通过是电加热的，易出现短路等问题，并且水加热成为水蒸气后，体积会急剧膨胀，造成烤箱内部压力极具提高，存在很大的安全隐患。
发明内容
为解决上述技术问题，本发明提供了一种烤箱用缓释型吸水材料及其生产工艺和应用，通过适用于烤箱的耐高温缓释型吸水材料，来调节烤箱内部空气中的水含量，解决了现有的烤箱难以掌控内部空气中的水含量，在烤箱里面加水或者水蒸气，一方面对添加量难以把控，另一方面烤箱通过是电加热的，易出现短路等问题，并且水加热成为水蒸气后，体积会急剧膨胀，造成烤箱内部压力极具提高，存在很大的安全隐患的问题。
为达到上述目的，本发明的技术方案如下：一种烤箱用缓释型吸水材料，所述吸水材料的原料中包括吸水性的吸水矿物土和保水性的保水矿物 土；所述吸水矿物土和保水矿物土属于食品级材料；所述吸水材料在常温下具有吸水性，吸水量为自身重量的5-500％，在加热后，所述吸水材料内的水分缓慢释放。
作为本发明的一种优选方案，所述吸水材料加热释放水分具有阈值温度，加热至阈值温度后，所述吸水材料释放内部水分。
作为本发明的一种优选方案，所述吸水材料的原料包括石英、长石、云母、白泥、白云石、硅藻土和陶泥中的一种或多种。
进一步的，所述吸水材料的原料包括白云石、硅藻土和陶泥，或包括白云石、硅藻土和白泥。
作为本发明的一种优选方案，所述吸水材料中的所述硅藻土的质量占比为50％以上。
作为本发明的一种优选方案，所述吸水材料的原料的粒径为50-600目。
一种烤箱用缓释型吸水材料的生产工艺，其特征在于，包括以下步骤：
步骤1，原料混合成型；通过吸水材料的原料混合制浆阴干成型或者通过吸水材料的原料混合压制成型。
作为上述生产工艺的优选方案，还包括步骤2，烘烤和煅烧；将步骤1成型后的初产品在400-800℃的温度下，烘烤60-600min；然后在500-1350℃的温度下，煅烧60-600min，煅烧以不能陶瓷化为准，制成成品。
作为上述生产工艺的优选方案，步骤1，通过制浆阴干成型时，将吸水材料的原料充分混合，加入水，制成混合浆体，在模具中成型后，在温度10-40℃，湿度40-75的环境中阴干形成初产品；通过压制成型时，将吸水材料的原料充分混合，放入模具中，以每100cm 2受到30-150吨的压力，进行压制成型。
一种烤箱用缓释型吸水材料在食品烘焙过程中调节烘焙湿度的应用。
其中，本申请中的食品级材料是指能够与食品直接接触，并在使用过程中不会产生有毒物质。吸水材料具有阈值温度，并非指在阈值温度之前完成不释放水分，而是指在低于阈值温度时吸水材料释放水分的速率远小于吸水材料达到阈值温度之上时释放水分的速率。
综上所述，本发明具有如下有益效果：本发明的吸水材料制备工艺简单合理，制造成本低，具有良好的吸水性，能够适用于食品的烘焙过程， 调节烘焙环境的湿度，能够在加热的环境下，缓慢释放吸附的水分，安全可靠，使烘焙的食品具有良好的口感，同时使用的原料都为食品级材料，对食品无污染，并且能够反复使用，耐久性好，使用效果好。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。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。
实施例1
本实施例公开了一种烤箱用缓释型吸水材料的生产工艺，该生产工艺包括以下步骤：步骤1，原料混合成型；通过吸水材料的原料混合制浆阴干成型或者通过吸水材料的原料混合压制成型。经过原料混合成型之后的初产品，即可作为烤箱用缓释型吸水材料。本生产工艺主要实现吸水材料的原料的物理成型，已经能够初步满足吸水材料的功能，只是在吸水放湿挥发效果和产品结构强度上，较未进行烘烤或煅烧的效果差，同时在烘烤使用过程中，可能又会微尘产生。
实施例2
本实施例对实施例1中的制浆阴干成型方案进行优化，通过制浆阴干成型时，将吸水材料的原料充分混合，加入水，制成混合浆体，在模具中成型后，在温度10-40℃，湿度40-75的环境中阴干形成初产品。
实施例3
本实施例对实施例1中的压制成型方案进行优化，通过压制成型时，将吸水材料的原料充分混合，放入模具中，以每100cm 2受到30-150吨的压力，进行压制成型。
实施例4
实施例1的方案制成的吸水材料，虽然能够初步实现其功能，为了更好的挥发吸水缓释放湿效果和产品结构强度，本实施例在实施例1的基础上进行改进，增加步骤2，烘烤和煅烧；将步骤1成型后的初产品在400-800℃的温度下，烘烤60-600min；然后在500-1350℃的温度下，煅烧60-600min， 煅烧以不能陶瓷化为准(因为陶瓷化后就不能吸收水份了，就起不到吸水材料应有的作用了)，制成成品。烘烤的目的是烘干产品中的游离水和结晶水，以让后期可以更多的吸水。煅烧的目的是增强产品结构强度，保证在使用中不产生损坏和崩裂。高温烘烤或煅烧过程中，有一定的烧失量产生，同时烘烤和煅烧过程中将微尘烧出，在实际使用中不会有微尘析出。
实施例5
本实施例公开了一种烤箱用缓释型吸水材料，所述吸水材料的原料选用矿物土，矿物土可以为一种，也可以为多种。同时，也可以加入其它对矿物土不产生影响的其他材料。矿物土的选择按以下条件为准：1、矿物土需具有一定的吸水性和保水性；吸水性使矿物土能够吸收水分，保水性使矿物土具有控释性，通过吸水性和保水性配合，是实现吸水材料的功能的保证；2、矿物土需达到食品级材料，这是出于食品安全的基本要求；3、矿物土制备吸水材料后，吸水材料需具备其基本功能，即吸水材料在常温下具有吸水性，在加热后，所述吸水材料内的水分缓慢释放。如果由于矿物土之间的相互反应，或者加热后进行了质变，无法实现吸水材料的基本功能了，这类矿物土显然是不适合作为吸水材料的原料的。具体的，吸水材料的原料可以选用石英、长石、云母、白泥、白云石、硅藻土和陶泥中的一种或多种，也可以是其他满足上述条件的矿物土。实施例5具体产生实施例1-4的方法进行生产。采用实施例4的方式，具体步骤1采用制浆阴干成型方案，分别选用石英、长石、云母、白泥、白云石、硅藻土和陶泥进行实验，制备吸水材料，并对材料进行测试，具体测试结果见下表1。
Figure PCTCN2020115523-appb-000001
Figure PCTCN2020115523-appb-000002
表1
采用实施例4的方式，具体步骤1采用压制成型方案，分别选用石英、长石、云母、白泥、白云石、硅藻土和陶泥进行实验，制备吸水材料，并对材料进行测试，具体测试结果见下表2。
Figure PCTCN2020115523-appb-000003
表2
从表1和表2可见，材料的吸水性排列是：硅藻土＞白泥＞陶泥＞白云石＞云母＞长石＞石英，保水性的排列是：陶泥＞白泥＞白云石＞硅藻土＞云母＞长石＞石英。同时，压制成型方案比制浆阴干成型方案的硬度大，强度高，由于结构更紧密，吸水性和保水性均有小幅下降。
实施例6
本实施例是对实施例1的优化方案，实施例1中的烤箱用缓释型吸水 材料对加热释放水分并无条件限制，其实在烤箱的前段加热过程中，对于水分的释放，并无具体需求，即在烘烤初期，吸水材料是否释放水分对食品烘焙后的口感并无影响，甚至吸水材料释放水分还会延长烘焙过程。因此，基于上述情况，实施例2对实施例1进行优化，通过进一步对原料进行筛选，使所述吸水材料加热释放水分具有阈值温度，加热至阈值温度后，所述吸水材料释放内部水分。在达到阈值温度之前，吸水材料只是少量释放水分甚至不释放水分。具体的，如在吸水材料中加入陶泥或白泥等原料，配合吸水性较好的原料，在温度低于100℃时，释放的水分很少。特别是，当处于烤箱这种封闭的环境下。
实施例7
本实施例在实施例1的基础上进行优化，对吸水材料的原料进行优选，矿物土具体采用吸水性的吸水矿物土和保水性的保水矿物土。所述吸水矿物土和保水矿物土属于食品级材料。所述吸水材料在常温下具有吸水性，吸水量为自身重量的5-500％，在加热后，所述吸水材料内的水分缓慢释放。本实施例中，对吸水量进行了进一步的限定。吸水量过小，对烤箱内水蒸气的调节性能必然较弱，而吸水量过大的话，可控性差，易导致烤箱内水蒸气含量过高，存在安全隐患，同时也不利于面包等烘烤食品表面脆皮的形成。通过以面包作为实验对象，通过大量的烤箱烘烤实验发现，吸水量为自身重量的5-500％的吸水材料较为适宜，优选的吸水量范围为20-300％。
实施例8
在上述实施例的基础上，本实施例对具体的原料配方进行优化确定。本实施例公开了一种烤箱用缓释型吸水材料，该吸水材料的原料包括白云石、硅藻土和陶泥，或包括白云石、硅藻土和白泥。下面通过一些对比试验，说明本实施例的性能，具体见表3。
Figure PCTCN2020115523-appb-000004
Figure PCTCN2020115523-appb-000005
表3
实施例9
本实施例是对实施例8的进一步优化方案，根据吸水性和缓释效果等综合考虑，所述吸水材料的原料中的白云石、硅藻土和(陶泥/白泥)的比例为1:6:3。经过试验发现，硅藻土的含量对吸水材料的吸水性能影响较大，而白泥或陶泥对吸水材料的保水性能影响较大，白云石能够调节吸水材料的硬度和强度，同时起到较好的耐高温和防开裂性能。综合优化后，得到所述吸水材料的原料中的白云石、硅藻土和(陶泥/白泥)的比例为1:6:3，这一优化方案。
实施例10
本实施例是在实施例8的基础上进行改进，本实施例公开了一种烤箱用缓释型吸水材料，该吸水材料的原料中所述硅藻土的质量占比为50％以上。硅藻土的含量影响吸水材料的吸水性能，控制硅藻土的含量，能够缩小吸水材料的使用体积，提高吸水材料的性能，使吸水材料小巧高效。
实施例11
为了进一步优化烤箱用缓释型吸水材料的性能，在实施例8的基础上，对吸水材料的粒径进行选择，所述吸水材料的原料的粒径为50-600目。过大的目数会导致产品不能制成成品，表面易出现开裂，同时烧失量也较大；过小的目数在烘烤中烧失量比较大，同理在烤箱中使用的时候也会有烧失量产生，从而产生微尘，影响食品安全性。在50-600目的原料粒径范围，一方面烧失量很低，另一方面在高温烘烤活煅烧过程中能够将微尘烧出，在实际使用中不会有微尘析出或析出的微尘量极少。对吸水材料制备过程中，步骤2的烧失量进行测试，具体实验数据见表4。
吸水材料的原料选用 烧失量
60％硅藻土+30％白泥+10％白云石，目数15目 0.12
60％硅藻土+30％陶泥+10％白云石，目数30目 0.08
60％硅藻土+30％白泥+10％白云石，目数50目 0.027
60％硅藻土+30％陶泥+10％白云石，目数300目 0.031
60％硅藻土+30％白泥+10％白云石，目数500目 0.033
60％硅藻土+30％陶泥+10％白云石，目数800目 0.1
60％硅藻土+30％白泥+10％白云石，目数1000目 0.25
60％硅藻土+30％白泥+10％白云石，目数2000目 0.35
60％硅藻土+30％陶泥+10％白云石，目数5000目 0.5
表4
实施例12
本实施例在实施例11的基础上，进行改进，所述吸水材料的原料的目数级配比为：所述吸水材料的原料中50-100目粒径的占30％，101-300目粒径的占60％，301-500目粒径的占10％。对该实施例进行测试，其烧失量为0.030，并且经过烘烤和煅烧后，在烤箱或烤炉中使用100h，产生的微尘量占吸水材料的质量比小于0.01。同时吸水材料的粒径大小也会影响到吸水性能和保水性能，本实施例优化的粒径目数配比，能够使吸水材料在烤箱或烤炉中使用时，具有良好的缓释性，释放水分持续稳定。
实施例13
本实施例为一种烤箱用缓释型吸水材料在食品烘焙过程中调节烘焙湿度的应用。具体可以将吸水材料应用于烤箱或烤炉的烘焙过程。
对比实验1：具体的，以内部空间为80cm×60cm×40cm的封闭式烤箱，对重量在450g面包坯进行烘焙，烘焙过程为快速升温至215℃，并在215℃下烘焙35min。
未放入吸水材料时，进行测试：
面包皮层的温度呈先快速后缓慢上升的趋势，烘焙10min后就超过了100℃，烘焙结束时温度达到160℃。面包瓤外层和面包瓤内层温度呈先快速上升后稳定不变的趋势。烘焙初期，面包瓤内外层的温度差不断扩大，后期差距开始缩小，在烘焙结束时趋于一致，最大达到98℃，不超过100℃。熟面包皮层温度高于瓤部，瓤部温度基本一致。
面包烘焙过程中各层水分的变化：
面包皮层的水分先略微上升后呈快速下降趋势，烘焙初期面包皮层水分从43％升高到43.5％，升高0.5％，烘焙结束下降到4.1％。面包瓤外层和内层水分呈现缓慢上升后下降趋势，其中面包瓤外层水分在烘焙前期高于面包瓤内层，烘焙后期面包瓤内外层水分都下降，但外层下降更多，因此面包瓤内层水分超过面包瓤外层。面包瓤内层最高水分达45.3％，超过面包坯原始水分2.3％，烘焙结束时为44.6％，超过面包坯原始水分1.6％。熟面包从表到里，各层水分含量顺次增大。
面包皮层的厚度在1.8mm，面包皮层只是感觉密实度高，较面包馕硬，但是并没有明显脆的口感，面包馕的水分含量偏高，对于面包的保质期具有明显的影响，室温下，两天之后，面包即出现变质。
对比实验2：具体的，以内部空间为80cm×60cm×40cm的封闭式烤箱，对重量在450g面包坯进行烘焙，烘焙过程为快速升温至255℃，保温加热10分钟后，降温至200℃下烘焙25min。
未放入吸水材料时，进行测试：
面包皮层的温度呈先快速后缓慢上升的趋势，烘焙6min后就超过了100℃，烘焙结束时温度达到169℃。面包瓤外层和面包瓤内层温度呈先快速上升后稳定不变的趋势。烘焙初期，面包瓤内外层的温度差不断扩大，后期差距开始缩小，在烘焙结束时趋于一致，最大达到99℃，不超过100℃。熟面包皮层温度高于瓤部，瓤部温度基本一致。
面包烘焙过程中各层水分的变化：
面包皮层的水分略微保持不变，30左右秒后呈快速下降趋势，烘焙初期面包皮层水分为43％，烘焙结束下降到2.2％。面包瓤外层和内层水分呈现缓慢上升后下降趋势，其中面包瓤外层水分在烘焙前期高于面包瓤内层，烘焙后期面包瓤内外层水分都下降，但外层下降更多，因此面包瓤内层水 分超过面包瓤外层。烘焙结束时为面包瓤内层水分为37.2％。熟面包从表到里，各层水分含量顺次增大。
面包皮层的厚度在1.7mm，面包皮层硬脆，带有一些焦味，但是面包馕的水分含量偏低，松软感较差。
效果实验1：具体的，以内部空间为80cm×60cm×40cm的封闭式烤箱，对重量在450g面包坯进行烘焙，烘焙过程为快速升温至215℃，并在215℃下烘焙35min。
以10％白云石、60％硅藻土和30％陶泥的制备吸水材料，并在面包的烘焙过程中，加入该吸水材料，参与烘焙过程。吸水材料的质量为100g，将吸水材料浸泡在水中，待其充分吸水后取出，再室温下使其表面自然阴干，待其表面无水渍后，放入烤箱中(此时，吸水材料的质量为223g)，与450g面包坯一起进行烘焙。
放入吸水材料时，进行测试：
面包皮层的温度的升温过程较未放入吸水材料时更为平缓，烘焙11min后就超过了100℃，烘焙结束时温度达到156℃。面包瓤外层和面包瓤内层温度的升温过程也更为平缓。烘焙初期，面包瓤内外层的温度差先扩大，后逐渐减小，但是总体温差还是较未放入吸水材料平缓，在烘焙后期时就趋于一致，最大达到99℃，不超过100℃。熟面包皮层温度高于瓤部，瓤部温度基本一致。
面包烘焙过程中各层水分的变化：
面包皮层的水分先略微上升后呈快速下降趋势，面包皮层水分下降趋势较未放入吸水材料时更稳定持续，烘焙结束下降到3.2％。面包瓤外层和内层水分呈现缓慢上升后下降趋势，其中面包瓤外层水分在烘焙前期高于面包瓤内层，烘焙后期面包瓤内外层水分都下降。烘焙结束时面包瓤内层水分为41.8％，面包馕外层水分在39.2％。
之所以加入吸水材料后，最终烘焙出来的面包的水分反而降低了，这是由于在烘焙过程中，面包内存在复杂的外部热气渗透以及汽液冷凝过程，保持一定的空气中的水汽比重，能够提升热气渗透性能，同时保持水分转移的通透性，更高效的达到面包整体加热升温的效果。
烘焙结束后，进行测试，发现吸水材料的质量为201g，面包皮层的厚 度在1.6mm，面包皮层薄脆爽口，面包馕松软，入口感觉好。
效果实验2：具体的，以内部空间为80cm×60cm×40cm的封闭式烤箱，对重量在450g面包坯进行烘焙，烘焙过程为快速升温至255℃，并在255℃下烘焙30min。
以10％白云石、60％硅藻土和30％陶泥的制备吸水材料，并在面包的烘焙过程中，加入该吸水材料，参与烘焙过程。吸水材料的质量为100g，将吸水材料浸泡在水中，待其充分吸水后取出，再室温下使其表面自然阴干，待其表面无水渍后，放入烤箱中(此时，吸水材料的质量为223g)，与450g面包坯一起进行烘焙。
放入吸水材料时，进行测试：
面包皮层的温度的升温过程较未放入吸水材料时更为平缓，烘焙7min后就超过了100℃，烘焙结束时温度达到164℃。面包瓤外层和面包瓤内层温度的升温过程也更为平缓。烘焙初期，面包瓤内外层的温度差先扩大，后逐渐减小，但是总体温差还是较未放入吸水材料平缓，在烘焙后期时就趋于一致，最大达到99℃，不超过100℃。熟面包皮层温度高于瓤部，瓤部温度基本一致。
面包烘焙过程中各层水分的变化：
面包皮层的水分先略微上升后呈快速下降趋势，面包皮层水分下降趋势较未放入吸水材料时更稳定持续，烘焙结束下降到2.7％。面包瓤外层和内层水分呈现缓慢上升后下降趋势，其中面包瓤外层水分在烘焙前期高于面包瓤内层，烘焙后期面包瓤内外层水分都下降。烘焙结束时面包瓤内层水分为39.1％。面包瓤内水分内外变化不大。
烘焙结束后，进行测试，发现吸水材料的质量为189g，面包皮层的厚度在1.4mm，面包皮层薄脆爽口，面包馕松软，入口感觉好。
因此，采用吸水材料进行面包烘焙能够大大降低烘焙难度，同时烘焙的面包口感更好。
对所公开的实施例的上述说明，使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下，在其它实施例中实现。因此，本发明将不会被限制于本文所示的 这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。

Claims (10)

  1. 一种烤箱用缓释型吸水材料，其特征在于，所述吸水材料的原料中包括吸水性的吸水矿物土和保水性的保水矿物土；所述吸水矿物土和保水矿物土属于食品级材料；所述吸水材料在常温下具有吸水性，吸水量为自身重量的5-500％，在加热后，所述吸水材料内的水分缓慢释放。
  2. 根据权利要求1所述的烤箱用缓释型吸水材料，其特征在于，所述吸水材料加热释放水分具有阈值温度，加热至阈值温度后，所述吸水材料释放内部水分。
  3. 根据权利要求1所述的烤箱用缓释型吸水材料，其特征在于，所述吸水材料的原料包括石英、长石、云母、白泥、白云石、硅藻土和陶泥中的一种或多种。
  4. 根据权利要求1所述的烤箱用缓释型吸水材料，其特征在于，所述吸水材料的原料包括白云石、硅藻土和陶泥，或包括白云石、硅藻土和白泥。
  5. 根据权利要求4所述的烤箱用缓释型吸水材料，其特征在于，所述吸水材料中的所述硅藻土的质量占比为50％以上。
  6. 根据权利要求5所述的烤箱用缓释型吸水材料，其特征在于，所述吸水材料的原料的粒径为50-600目。
  7. 一种权利要求1-6任一所述的烤箱用缓释型吸水材料的生产工艺，其特征在于，包括以下步骤：
    步骤1，原料混合成型；通过吸水材料的原料混合制浆阴干成型或者通过吸水材料的原料混合压制成型。
  8. 根据权利要求7所述的烤箱用缓释型吸水材料的生产工艺，其特征在于，还包括步骤2，烘烤和煅烧；将步骤1成型后的初产品在400-800℃的温度下，烘烤60-600min；然后在500-1350℃的温度下，煅烧60-600min，煅烧以不能陶瓷化为准，制成成品。
  9. 根据权利要求7所述的烤箱用缓释型吸水材料的生产工艺，其特征在于，步骤1，通过制浆阴干成型时，将吸水材料的原料充分混合，加入水，制成混合浆体，在模具中成型后，在温度10-40℃，湿度40-75的环境中阴干形成初产品；通过压制成型时，将吸水材料的原料充分混合，放入模具中，以每100cm 2受到3-150吨的压力，进行压制成型。
  10. 一种烤箱用缓释型吸水材料在食品烘焙过程中调节烘焙湿度的应用。
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