WO2024260360A1 - 一种高弹高延展性的食品级淀粉基彩泥及其制备方法 - Google Patents

一种高弹高延展性的食品级淀粉基彩泥及其制备方法 Download PDF

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WO2024260360A1
WO2024260360A1 PCT/CN2024/100019 CN2024100019W WO2024260360A1 WO 2024260360 A1 WO2024260360 A1 WO 2024260360A1 CN 2024100019 W CN2024100019 W CN 2024100019W WO 2024260360 A1 WO2024260360 A1 WO 2024260360A1
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Prior art keywords
starch
food
grade
mud
based colored
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PCT/CN2024/100019
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English (en)
French (fr)
Inventor
程力
李睿轩
王悦
王怡
张蒙威
顾正彪
洪雁
李兆丰
李才明
班宵逢
李镔锟
刘其
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Jiangnan University
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Jiangnan University
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Priority to US19/182,774 priority Critical patent/US12497500B2/en
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C67/00—Shaping techniques not covered by groups B29C39/00 - B29C65/00, B29C70/00 or B29C73/00
    • B29C67/24—Shaping techniques not covered by groups B29C39/00 - B29C65/00, B29C70/00 or B29C73/00 characterised by the choice of material
    • A—HUMAN NECESSITIES
    • A63—SPORTS; GAMES; AMUSEMENTS
    • A63H—TOYS, e.g. TOPS, DOLLS, HOOPS OR BUILDING BLOCKS
    • A63H33/00—Other toys
    • A—HUMAN NECESSITIES
    • A63—SPORTS; GAMES; AMUSEMENTS
    • A63H—TOYS, e.g. TOPS, DOLLS, HOOPS OR BUILDING BLOCKS
    • A63H33/00—Other toys
    • A63H33/001—Toy-moulding appliances; Toy moulding
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29K—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES B29B, B29C OR B29D, RELATING TO MOULDING MATERIALS OR TO MATERIALS FOR MOULDS, REINFORCEMENTS, FILLERS OR PREFORMED PARTS, e.g. INSERTS
    • B29K2003/00—Use of starch or derivatives as moulding material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29L—INDEXING SCHEME ASSOCIATED WITH SUBCLASS B29C, RELATING TO PARTICULAR ARTICLES
    • B29L2031/00—Other particular articles
    • B29L2031/52—Sports equipment ; Games; Articles for amusement; Toys
    • B29L2031/5209—Toys
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K3/00—Use of inorganic substances as compounding ingredients
    • C08K3/18—Oxygen-containing compounds, e.g. metal carbonyls
    • C08K3/20—Oxides; Hydroxides
    • C08K3/22—Oxides; Hydroxides of metals
    • C08K2003/2237—Oxides; Hydroxides of metals of titanium
    • C08K2003/2241—Titanium dioxide
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K3/00—Use of inorganic substances as compounding ingredients
    • C08K3/32—Phosphorus-containing compounds
    • C08K2003/321—Phosphates
    • C08K2003/324—Alkali metal phosphate
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

Definitions

  • the invention relates to food-grade starch-based colored clay with high elasticity and high ductility and a preparation method thereof, belonging to the technical field of colored clay.
  • Colored clay is an educational toy used by children to make creative shapes.
  • the preparation process and material selection are better than plasticine. It is soft, delicate, smooth and does not fall off. After drying, adding an appropriate amount of water to the colored clay product can restore its softness. It is environmentally friendly and suitable for shaping creative works.
  • different food colorings can be added to prepare colored clays of different colors. By kneading different colored clays, colorful colored clay can be created, which is of great help to children's hand-eye-brain combination and thinking creativity.
  • color clay there are many kinds of color clay on the market, but the main raw materials of color clay are rubber, polyvinyl chloride, mineral mud powder and flour, etc., and the auxiliary materials are mostly toxic chemical products, such as gelling agent, adhesive, industrial salt and industrial white oil.
  • the base materials of these color clays contain migratable elements and heavy metals, which are easy to be ingested as children's toys.
  • the color clay on the market has a strong odor, some are too hard, have poor tensile properties, are easy to stick to hands and fall off, feel greasy, and are not sticky enough and cannot be well bonded with other shapes.
  • the prior art discloses that better rice and flour are used to replace rubber, polyvinyl chloride, etc. to prepare colored mud, which can reduce the impact of toxic substances; for example, Chinese patent CN114479200A discloses food-grade rice colored mud and a preparation method thereof; Chinese patent CN114196223S discloses colored mud and a preparation method thereof; however, the colored mud prepared by using rice flour and starch has insufficient elasticity and ductility, and the colored mud is prone to cracking after being air-dried, and the storage stability is also poor.
  • the present invention provides a food-grade starch-based colored clay with high elasticity and ductility and a preparation method thereof, which can effectively solve the problems of insufficient elasticity and ductility and poor storage stability of the colored clay in the prior art.
  • Starch has the advantages of being easily available, green and environmentally friendly, inexpensive, non-toxic, and biodegradable.
  • starch itself has good bonding properties and has the characteristics of high viscosity and high elasticity.
  • the present invention uses starch as raw material, and improves the viscoelasticity of the colored mud by controlling the degree of gelatinization of the starch during the preparation process.
  • the addition of hydrophilic colloids in the colored mud can form a stable three-dimensional mesh gel network structure with the starch through hydrogen bonds, so that the starch particles are evenly dispersed in the network structure, and the cohesion and adhesion of the colored mud are enhanced, and the elasticity and ductility of the colored mud are improved.
  • the addition of food-grade plasticizers can destroy the hydrogen bonds between starch molecules, thereby reducing the glass transition temperature of the starch and enhancing the tensile properties of the starch.
  • the present invention has certain requirements on raw materials, reaction temperature, and degree of gelatinization. A lot of research has been done on the control of the three key steps, which allows the viscosity to be maximized during the reaction and the reaction to be controllable without gelling, making the preparation process more complete.
  • the plasticity, temperature resistance and storage stability of the prepared product meet the requirements of the "Colored Clay” industry standard, and its elasticity and ductility are much higher than those of commercially available colored clay.
  • the first object of the present invention is to provide a food-grade starch-based colored mud with high elasticity and high ductility, wherein the formula of the food-grade starch-based colored mud, in parts by mass, comprises:
  • the starch includes one or more combinations of tapioca starch, wheat starch and glutinous rice starch.
  • the food-grade stabilizer is one or a combination of food-grade potassium dihydrogen phosphate, food-grade magnesium chloride, and food-grade calcium chloride.
  • the food-grade plasticizer is one or a combination of food-grade glycerin, food-grade sorbitol, and food-grade propylene glycol; the plasticizer serves to enhance the thermoplasticity of starch and improve the softness, plasticity, and tensile strength of the colored clay.
  • the hydrophilic colloid is one or a combination of gellan gum, xanthan gum, sodium carboxymethyl cellulose, guar gum, gelatin, hydroxypropyl carboxymethyl cellulose, and microcrystalline cellulose; the function of the food-grade hydrophilic colloid is to increase the internal cohesive force of the colored clay and enhance the viscoelastic properties of the colored clay.
  • the food-grade preservative is one or a combination of sodium benzoate, ethylparaben and its salts, sodium dehydroacetate, and potassium sorbate; the function of the food-grade preservative is to prevent the growth of microorganisms.
  • the food-grade white oil is produced and is specially developed for the food processing industry, the pharmaceutical industry, and the agricultural product processing industry. It complies with the following FDA standards: FDA 21 CFR Section 172.878, Section 178.3620(a), Section 178.3570, Section 176.170, and is certified by NSF H1 and 3H.
  • the food-grade white oil is one or a combination of food-grade white oils of types 1#, 3#, 5#, 7#, 10#, 15#, 26#, 32#, 36#, and 70#; the function of the food-grade white oil is to provide lubrication and water retention.
  • the food coloring is azure blue lake, lemon yellow, sunset yellow, quinoline yellow, One or a combination of azo jade red pigment, amaranth red pigment, carmine pigment, erythrosine pigment, allure red pigment, brilliant blue pigment, azure blue pigment, plant carbon black, and titanium dioxide; the function of the pigment is to give color to the clay.
  • the formula of the food-grade starch-based colored mud in parts by mass, comprises:
  • the starch includes one or more combinations of tapioca starch, wheat starch and glutinous rice starch.
  • the second object of the present invention is to provide a method for preparing the above-mentioned food-grade starch-based colored mud with high elasticity and high ductility, the method comprising the following steps:
  • step (3) adding the glue solution and water from step (2) into a kneader, turning on the kneader for heating and pre-gelatinization at a temperature of 55 to 65° C. for 15 to 25 minutes to form a dough-like structure;
  • step (3) adding a food-grade plasticizer to the dough-like structure mud ball prepared in step (3), stirring evenly to form a mud ball with plasticity; then adding food-grade white oil, continuing to stir evenly and kneading to form a shaped mud ball;
  • a food-grade pigment and water are mixed into a pigment solution, which is then added to the formed mud mass prepared in step (4) and stirred evenly. After completion, the solution is poured out and allowed to stand at room temperature, and then packaged after cooling.
  • the kneader in step (1) mixes the raw materials at a rate of 20 to 40 rpm.
  • the mass concentration of the hydrophilic colloid solution in step (2) is 5% to 10%.
  • the pre-gelatinization temperature in step (3) is increased to 55-65° C. at a rate of 2-5° C./min.
  • the stirring speed in step (4) is 20 to 40 rpm.
  • the mass concentration of the pigment solution in step (5) is 2-10%.
  • the preparation of food-grade starch-based colored mud of the present invention comprises the following steps: selecting starch as a raw material, and controlling the temperature of starch gelatinization under a heat treatment process so that the starch is gelatinized to a certain extent, a portion of which is used to bond various components, and a portion of which is used as a filler to enhance the hardness of the colored mud and enhance the viscoelastic properties of the colored mud; and further comprising the step of pre-treating a hydrophilic colloid to prepare a colloid solution of a certain concentration so that the colloid reacts fully with starch of a certain gelatinization degree to form a three-dimensional network structure, thereby further improving the stability and viscoelasticity of the colored mud.
  • the prepared colored mud has good viscoelastic properties, high elastic properties, and excellent ductility, and effectively solves the problem that the finished colored mud in the prior art is easy to harden and crack, and has poor elasticity and ductility;
  • the present invention uses cold water to mix starch and heat it at the same time, which can make the connection between starch and glue more tightly.
  • the addition of cold water can simplify the process and make the gelatinization of starch more uniform, the viscoelasticity after agglomeration is better, and the network structure of the colored mud is more stable;
  • the properties of the food-grade starch-based colored clay in the present invention meet the requirements of QB/T 2960-2008 colored clay, with a cracking resistance between 0.4 and 1.0, a cold resistance of (-15 ⁇ 3)°C/4h, and a plasticity of no more than 20%.
  • the elasticity and ductility of the starch-based colored clay determined by a texture analyzer far exceed those of commercially available colored clay, thereby greatly improving the product performance of the colored clay.
  • the present invention relates to a determination method:
  • the texture characteristics of the colored mud were analyzed by simulating two chewings using a physical property analyzer equipped with a P/36r cylindrical probe. Test conditions: pre-test speed 2 mm/s, test speed 1 mm/s, post-test speed 1 mm/s, strain 60%, trigger force 5.0 g. The following parameters were obtained: hardness (g), elasticity, cohesion and resilience.
  • a method for preparing a food-grade starch-based colored mud with high elasticity and high ductility, wherein the formula of the food-grade starch-based colored mud comprises:
  • the method comprises the following steps:
  • step (3) adding the glue prepared in step (2) and 30 g of the aqueous solution into a kneader, turning on the kneader and heating the mixture to 65° C. at a rate of 3° C./min, and pre-gelatinizing the mixture for 15 min to gelatinize and polymerize the starch to form a dough-like structure;
  • step (3) (4) adding 40 g of glycerol to the dough-like structure dough prepared in step (3), and continuing to stir at a speed of 40 rpm for 10 min to form a dough with plasticity;
  • Example 1 The color clay prepared in Example 1 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 1-1 below.
  • Example 1 The only difference from Example 1 is that the guar gum in the formula of the food-grade starch-based colored mud is replaced with xanthan gum, and the other parameters and preparation method are the same as those in Example 1.
  • Example 2 The color clay prepared in Example 2 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 2-1 below.
  • Example 2 The elasticity and ductility of the colored clay prepared in Example 2 were tested by comparing the commercially available starch-based colored clay. The test results are shown in Table 2-2 below.
  • Example 1 The only difference from Example 1 is that the glycerin in the formula of the food-grade starch-based colored mud is replaced with sorbitol, and the other parameters and preparation method are the same as those in Example 1.
  • Example 3 The color clay prepared in Example 3 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 3-1 below. Shown
  • Example 3 The elasticity and ductility of the colored clay prepared in Example 3 were tested by comparing the commercially available starch-based colored clay. The test results are shown in Table 3-2 below.
  • Example 1 The only difference from Example 1 is that the cassava starch in the formula of the food-grade starch-based colored mud is replaced with wheat starch, and the other parameters and preparation method are the same as those in Example 1.
  • Example 4 The color clay prepared in Example 4 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 4-1 below.
  • Example 4 The elasticity and ductility of the colored clay prepared in Example 4 were tested by comparing the commercially available starch-based colored clay. The test results are shown in Table 4-2 below.
  • Example 1 The only difference from Example 1 is that the tapioca starch in the formula of the food-grade starch-based colored mud is replaced with glutinous rice starch, and the other parameters and preparation method are the same as those in Example 1.
  • Example 5 The color clay prepared in Example 5 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 5-1 below.
  • Example 5 The elasticity and ductility of the colored clay prepared in Example 5 were tested by comparing the commercially available starch-based colored clay. The test results are shown in Table 5-2 below.
  • Example 1 The only difference from Example 1 is that the temperature in step (3) of the food-grade starch-based colored mud preparation process is increased to 55° C. instead of 65° C., and the other parameters and preparation method are the same as those in Example 1.
  • Example 6 The color clay prepared in Example 6 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 6-1 below.
  • a method for preparing food-grade starch-based colored mud, the formula of the food-grade starch-based colored mud comprising:
  • step (2) adding 90 g of the aqueous solution into the kneader of step (1), turning on the kneader and heating it to 65° C. at a rate of 3° C./min, and pre-gelatinizing for 15 min to gelatinize and polymerize the starch to form a dough-like structure;
  • Example 7 The color clay prepared in Example 7 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 7-1 below. As shown:
  • Example 7 The elasticity and ductility of the colored clay prepared in Example 7 were tested by comparing the commercially available starch-based colored clay. The test results are shown in Table 7-2 below.
  • Example 7 The difference between Example 7 and Example 1 is that no hydrophilic colloid is added.
  • the colored clay product prepared in Example 7 has a smooth surface and uniform color, and its plasticity meets the "Colored Clay” standard, and its elasticity and ductility exceed those of commercially available colored clay.
  • a method for preparing food-grade starch-based colored mud, the formula of the starch-based colored mud comprising:
  • the method specifically comprises the following steps:
  • step (3) adding the glue prepared in step (2) and 30 g of the aqueous solution into a kneader, turning on the kneader and heating the mixture to 65° C. at a rate of 3° C./min, and pre-gelatinizing the mixture for 15 min to gelatinize and polymerize the starch to form a dough-like colored mud;
  • step (3) adding 40 g of glycerin to the dough-like colored clay prepared in step (3), and continuing to stir at a speed of 40 rpm for 10 min to form a colored clay with plasticity;
  • the color clay prepared in comparative example 1 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 8-1 below:
  • the product obtained in this comparative example 1 has uniform appearance and color, poor internal bonding, and its elasticity and plasticity cannot meet the requirements of the color mud. Can standard.
  • Example 1 The only difference from Example 1 is that the cassava starch in the formula of the food-grade starch-based colored mud is replaced with potato starch, and the other parameters and preparation method are the same as those in Example 1.
  • the product obtained in this comparative example 2 has uniform appearance and color, poor internal cohesion, and its elasticity and plasticity cannot meet the performance standards of the colored clay.
  • Example 1 and Comparative Examples 1 and 2 the standards of colored clay that can be achieved by starch-based colored clay prepared with different starch types are also different.
  • Some starches can be prepared into starch-based colored clay that meets industry standards and has elasticity exceeding that of commercially available colored clay through heat treatment.
  • the colored clay prepared with some starches has poor viscoelasticity and cannot meet the standards of colored clay at all.
  • Example 1 The only difference from Example 1 is that the temperature in step (3) of the food-grade starch-based colored mud preparation process is increased to 45° C. instead of 65° C.
  • the other parameters and preparation method are the same as those in Example 1.
  • the color clay prepared in comparative example 3 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 10-1 below:
  • the product obtained in this comparative example 3 has a rough appearance, uneven color, poor internal cohesion, and the product performance is easy to crack and harden.
  • Example 1 The only difference from Example 1 is that the temperature in step (3) of the food-grade starch-based colored mud preparation process is increased to 65° C. instead of increased to 85° C.
  • the other parameters and preparation method are the same as those in Example 1.
  • the color clay prepared in comparative example 4 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 11-1 below:
  • the product obtained in this comparative example 4 has a smooth appearance, but serious caking. At the same time, the starch reacts at high temperature to form a gel. The product performance is poor in adhesion and lacks plasticity.
  • Example 1 and Comparative Examples 3 and 4 it can be seen from the results of Example 1 and Comparative Examples 3 and 4 that in the process of preparing colored clay, the degree of starch gelatinization has a great influence on the elasticity and ductility of the colored clay.
  • the same starch is heat-treated at 45°C or 85°C to prepare colored clay with poor viscoelasticity, which is completely unable to meet the standards of colored clay. Only when the degree of starch gelatinization is controlled at a temperature of 55-65°C, the prepared colored clay meets the standards, and the elasticity and ductility are significantly higher than those of commercially available colored clay.
  • a method for preparing food-grade starch-based colored mud, the formula of the starch-based colored mud comprising:
  • the method specifically comprises the following steps:
  • step (3) Add the remaining raw materials into the mixing bucket of step (2), and continue to stir and knead until evenly mixed;
  • the colored clay is placed in a molding device and packaged to obtain the colored clay.
  • the color clay prepared in comparative example 5 was tested according to the industry standard QB/T 2960-2008 "Color Clay". The test results are shown in Table 12-1. As shown:
  • Comparative Example 5 The difference between Comparative Example 5 and Example 1 is that the preparation process is different.
  • the starch-based colored clay prepared in Comparative Example 5 has a smooth surface, but the internal adhesion of the colored clay is poor, the connection between the starch and other components is not tight, and the performance has problems such as poor plasticity and easy cracking when drying.

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Abstract

本发明公开了一种高弹高延展性的食品级淀粉基彩泥及其制备方法，属于彩泥制备技术领域。本发明的淀粉基彩泥的原料组成：淀粉160～180份，水140～160份，食品级稳定剂10～15份、食用盐10～15份、亲水胶体0～10份、防腐剂0.6～0.8份、食品级增塑剂40～60份，食品级白油6～10份和食用色素4～8份；所述淀粉包括木薯淀粉、小麦淀粉和糯米淀粉中的一种或多种组合。本发明通过淀粉和亲水胶体的联合使用，使制备的淀粉基彩泥具备良好的粘弹性和延展性能，储藏稳定性好且安全无毒。

Description

一种高弹高延展性的食品级淀粉基彩泥及其制备方法 技术领域
本发明涉及一种高弹高延展性的食品级淀粉基彩泥及其制备方法，属于彩泥技术领域。
背景技术
彩泥是儿童用来制作创意造型的一种益智玩具，制备工艺和材质选择优于橡皮泥，性能柔软细腻且光滑不掉渣，彩泥产品在干了之后添加适量的水可以恢复柔软，具备环保功能，适合用来捏造创意作品，同时添加不同的食用色素，可以制备不同颜色的彩泥，通过不同颜色彩泥的捏合，可以创造颜色丰富的彩泥，进而对儿童的手眼脑结合和思维创造力有极大的帮助。
目前市售彩泥种类繁多，但彩泥的主要原料是橡胶、聚氯乙烯、矿石泥粉和面粉等，辅料添加多以有毒性的化工制品，例如凝胶剂、粘结剂、工业盐和工业白油等。这些彩泥的基料多含可迁移元素和重金属，作为儿童玩具容易因误食发生危险。同时市面上彩泥气味较重，部分硬度偏高，拉伸性能差，易粘手掉渣，有油腻感，粘性不足又不能跟其它造型较好地粘合。
现有技术有公开采用较好的大米和面粉代替橡胶、聚氯乙烯等来制备彩泥，能够减少有毒物质带来的影响；如中国专利CN114479200A公开的食品级大米彩泥及其制备方法；中国专利CN114196223S公开的彩泥及其制备方法；但采用大米粉和淀粉制备出的彩泥的弹性及延展性不足，彩泥经风干后容易出现开裂问题，同时储藏稳定性也较差。
因此，有必要开发一种安全无毒、粘结性能好、性能优良、高弹高延展性的食品级淀粉基彩泥。
发明内容
针对现有技术中存在缺陷与不足，本发明提供了一种高弹高延展性的食品级淀粉基彩泥及其制备方法，能够有效的解决现有技术中彩泥弹性和延展性不足以及储存稳定性差等问题。
淀粉具有原料易得、绿色环保、价格低廉、无毒无害、生物可降解等优点，且淀粉本身粘结性能好，具备高粘高弹的特性。本发明以淀粉为原料，通过控制制备过程中淀粉的糊化程度，来提高彩泥的粘弹性；亲水胶体的添加在彩泥中可以和淀粉进行氢键结合形成稳定的三维网状凝胶网络结构，使淀粉颗粒均匀的分散到网络结构中，增强彩泥的内聚力和粘结力，提高了彩泥的弹性及延展性；食品级增塑剂的添加可以破坏淀粉分子间的氢键，从而使淀粉的玻璃化转变温度降低，增强淀粉的拉伸性能。其中，本发明对原料、反应温度、糊化程度 三个关键步骤的控制进行了大量的探究，使得反应过程中粘度最大化利用且反应可控，不会出现凝胶现象，使制备工艺更加完备，制备出的可塑性、耐温性和储藏稳定性符合《彩泥》行业标准的要求，并且其弹性和延展性远高于市售彩泥。
本发明的第一个目的是提供一种高弹高延展性的食品级淀粉基彩泥，所述食品级淀粉基彩泥的配方，以质量份数计，包括：
所述淀粉包括木薯淀粉、小麦淀粉和糯米淀粉中的一种或多种组合。
在一种实施方法，所述食品级稳定剂为食品级磷酸二氢钾、食品级氯化镁、食品级氯化钙的一种或几种的组合。
在一种实施方式，所述食品级增塑剂为食品级甘油、食品级山梨糖醇、食品级丙二醇的一种或几种的组合；增塑剂起到增强淀粉的热塑性，提高彩泥的柔软可塑性以及拉伸强度。
在一种实施方式，所述亲水胶体为结冷胶、黄原胶、羧甲基纤维素钠、瓜尔胶、明胶、羟丙基羧甲基纤维素、微晶纤维素的一种或几种的组合；食品级亲水胶体的作用是增加彩泥内部粘结力，增强彩泥的粘弹特性。
在一种实施方式中，所述食品级防腐剂为苯甲酸钠、尼泊金乙酯及其盐类、脱氢乙酸钠、山梨酸钾的一种或几种的组合；食品级防腐剂的作用是防止微生物生长。
在一种实施方式中，所述食品级白油采用生产而成，是专为食品加工业、制药业及农产品加工业生产研制的食品级白油。符合FDA以下标准：FDA 21 CFR第172.878条、第178.3620(a)条、第178.3570、第176.170条规定，通过NSF H1级，3H级认证。
在一种实施方式中，所述食品级白油为型号1#、3#、5#、7#、10#、15#、26#、32#、36#、70#的食品级白油中的一种或几种的组合；食品级白油的作用是提供润滑和保水的作用。
在一种实施方式中，所述食用色素为湛蓝色淀、柠檬黄色素、日落黄色素、喹啉黄色素、 偶氮玉红色素、苋菜红色素、胭脂红色素、赤藓红色素、诱惑红色素、亮蓝色素、湛蓝色素、植物碳黑、二氧化钛中的一种或几种的组合；色素的作用是赋予彩泥颜色。
在一种实施方式中，所述食品级淀粉基彩泥的配方，以质量份数计，包括：
所述淀粉包括木薯淀粉、小麦淀粉和糯米淀粉中的一种或多种组合。
本发明的第二个目的是提供一种上述所述的高弹高延展性的食品级淀粉基彩泥的制备方法，所述方法包括如下步骤：
(1)将淀粉、食品级稳定剂、食用盐、防腐剂固体原料加入到捏合机中，使原料混合均匀，形成混合物；
(2)将亲水胶体与水配成亲水胶体溶液，通过粉碎机将亲水胶体与水混合搅搅拌均匀，形成胶液；
(3)将步骤(2)胶液与水加入捏合机中，打开捏合机进行加热预糊化，温度为55～65℃，预糊化15～25min，形成类面团结构泥团；
(4)将食品级增塑剂加入步骤(3)制备的类面团结构泥团中，搅拌均匀，形成具备塑性的泥团；然后再加入食品级白油，持续搅拌均匀揉和，形成成型泥团；
(5)将食品级色素与水配成色素溶液，然后加入到步骤(4)制备的成型泥团中，搅拌均匀，完成后倒出常温静置，冷却后进行封装，即可。
在一种实施方式中，步骤(1)捏合机混合原料是以20～40rpm的速率使原料混合。
在一种实施方式中，步骤(2)所述亲水胶体溶液的质量浓度为5％～10％。
在一种实施方式中，步骤(3)预糊化温度是以2～5℃/min的速率升温至55～65℃。
在一种实施方式中，步骤(4)所述搅拌的转速为20～40rpm。
在一种实施方式中，步骤(5)所述色素溶液的质量浓度为2～10％。
本发明的有益效果：
(1)本发明食品级淀粉基彩泥的制备，选择淀粉作为原料，在热处理工艺下，通过控制淀粉的糊化时的温度，使淀粉发生一定程度的糊化，一部分用于粘结各个组分，一部分作为填料增强彩泥的硬度，增强彩泥的粘弹性能；还包括亲水胶体的预处理是制备一定浓度的胶体溶液，使胶体与一定糊化程度的淀粉充分反应形成三维网状结构，进一步提高彩泥的稳定性和粘弹性，制备出的彩泥粘弹性能好、弹性性能高、延展性优良，有效的解决了现有技术中彩泥成品易变硬开裂，弹性及延展性差的问题；
(2)相较于传统的热水与面粉原料混合，本发明采用冷水与淀粉混合同时进行加热处理，可以使淀粉与胶液的连接更加紧密，冷水添加一是可以简化工艺，二是可以使淀粉的糊化更均匀，成团后粘弹性更好，彩泥的网络结构更稳定；
(3)本发明中食品级淀粉基彩泥的性质符合QB/T 2960-2008型彩泥的要求，开裂性在0.4～1.0之间，耐寒性在(-15±3)℃/4h下，可塑度不超过20％，同时对比市售彩泥，使用质构仪测定淀粉基彩泥的弹性和延展性远超市售彩泥性能，极大提高了彩泥的产品性能。
具体实施方式
以下通过具体实例进一步描述本发明。不过这些实例仅仅是范例性的，并不对本发明的保护范围构成任何限制。在下述实施例和对比例中，所使用到的试剂、材料以及仪器如没有特殊的说明，均可商购获得。
本发明涉及的测定方法：
1、弹性测定方法
通过使用装备有P/36r圆柱形探针的物性分析仪模拟两次咀嚼来进行彩泥的质构特性分析。测试条件：测试前速度为2mm/s、测试速度为1mm/s、测试后速度为1mm/s，应变为60％，触发力为5.0g。得到以下参数：硬度(g)、弹性、内聚力和回复性。
2、淀粉基彩泥延展性的测定
将淀粉基彩泥展开平放并固定于样品测试台上，设定HDP/TPB测试探头下降速度1mm/s匀速下压彩泥直至将彩泥捅破，测出彩泥破裂瞬间Distance值，每个样品重复测试3次。
实施例1
一种高弹性高延展性食品级淀粉基彩泥的制备方法，所述食品级淀粉基彩泥的配方包括：

所述方法包括如下步骤：
(1)将160g木薯淀粉、10g磷酸二氢钾、10g无碘食用盐、0.6g苯甲酸钠防腐剂固体原料加入到捏合机中，调节捏合机以40rpm的速率使原料混合均匀；
(2)将6g瓜尔胶与60g水配成亲水胶体溶液，通过粉碎机将步骤(1)制备的混合物与亲水胶体溶液搅拌2min，使胶体与水形成均一的胶液；
(3)将步骤(2)制备的胶液与30g的水溶液加入捏合机中，打开捏合机加热以3℃/min的速率升温至65℃，预糊化15min，使淀粉发生糊化、聚合形成类面团结构泥团；
(4)取40g的甘油加入步骤(3)制备的类面团结构泥团中，继续以40rpm的转速继续搅拌10min，形成具备塑性的泥团；
(5)取8g的食品级白油：3#加入步骤(4)所述的具有塑性的泥团中，继续搅拌10min，使其均匀揉合，形成成型泥团；
(6)将5g二氧化钛与50g水配成色素溶液，然后加入到步骤(5)制备的成型泥团中，搅拌10min，将完成搅拌的彩泥倒出常温静置，冷却后进行封装，即得。
对实施例1制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表1-1所示
表1-1淀粉基彩泥检测结果
对实施例1制备的彩泥按照对标市售测定淀粉基彩泥的弹性和延展性测试，测试结果如 下表1-2所示：
表1-2淀粉基彩泥的弹性和延展性测试结果
实施例2
与实施例1的区别仅在于，将食品级淀粉基彩泥的配方中的瓜尔胶替换成黄原胶，其它参数和制备方法同实施例1相同。
对实施例2制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表2-1所示
表2-1淀粉基彩泥检测结果
对实施例2制备的彩泥按照对标市售测定淀粉基彩泥的弹性和延展性测试，测试结果如下表2-2所示
表2-2淀粉基彩泥的弹性和延展性测试结果
实施例3
与实施例1的区别仅在于，将食品级淀粉基彩泥的配方中的甘油替换成山梨糖醇，其它参数和制备方法同实施例1相同。
对实施例3制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表3-1 所示
表3-1淀粉基彩泥检测结果
对实施例3制备的彩泥按照对标市售测定淀粉基彩泥的弹性和延展性测试，测试结果如下表3-2所示
表3-2淀粉基彩泥的弹性和延展性测试结果
实施例4
与实施例1的区别仅在于，将食品级淀粉基彩泥的配方中的木薯淀粉替换成小麦淀粉，其它参数和制备方法同实施例1相同。
对实施例4制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表4-1所示
表4-1淀粉基彩泥检测结果
对实施例4制备的彩泥按照对标市售测定淀粉基彩泥的弹性和延展性测试，测试结果如下表4-2所示
表4-2淀粉基彩泥的弹性和延展性测试结果

实施例5
与实施例1的区别仅在于，将食品级淀粉基彩泥的配方中的木薯淀粉替换成糯米淀粉，其它参数和制备方法同实施例1相同。
对实施例5制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表5-1所示
表5-1淀粉基彩泥检测结果
对实施例5制备的彩泥按照对标市售测定淀粉基彩泥的弹性和延展性测试，测试结果如下表5-2所示
表5-2淀粉基彩泥的弹性和延展性测试结果
实施例6
与实施例1的区别仅在于，将食品级淀粉基彩泥制备工艺中步骤(3)中升温至65℃改为升温至55℃，其它参数和制备方法同实施例1相同。
对实施例6制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表6-1所示
表6-1淀粉基彩泥检测结果

对实施例6制备的彩泥按照对标市售测定淀粉基彩泥的弹性和延展性测试，测试结果如下表6-2所示
表6-2淀粉基彩泥的弹性和延展性测试结果
实施例7(不含亲水胶体的)
一种食品级淀粉基彩泥的制备方法，所述食品级淀粉基彩泥的配方包括：
所述方法包括如下步骤：
(1)将160g木薯淀粉、10g磷酸二氢钾、0.6g苯甲酸钠、10g无典食用盐固体原料混合，调节捏合机以40rpm的速率使原料混合均匀；
(2)将90g的水溶液加入到步骤(1)捏合机中，打开捏合机加热以3℃/min的速率升温至65℃，预糊化15min，使淀粉发生糊化、聚合形成类面团结构的泥团；
(3)取40g的甘油加入步骤(2)制备的泥团中，继续以40rpm的转速继续搅拌10min，形成具备塑性的泥团；
(4)取8g的食品级白油：3#加入步骤(3)制备的泥团中，继续搅拌10min，使其充分均匀揉合，形成成型泥；
(5)将5g二氧化钛与50g水配成色素溶液，然后加入到步骤(4)制备的成型泥中，搅拌10min，将完成搅拌的彩泥倒出常温静置，冷却后进行封装。
对实施例7制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表7-1 所示：
表7-1.淀粉基彩泥检测结果
对实施例7制备的彩泥按照对标市售测定淀粉基彩泥的弹性和延展性测试，测试结果如下表7-2所示
表7-2.淀粉基彩泥的弹性和延展性测定结果
实施例7相较于实施例1的区别在于未添加亲水胶体，实施例7制备的彩泥产品外观表面光滑、色泽均匀，可塑性符合《彩泥》标准并且弹性及延展性超过市售彩泥。
对比例1
一种食品级淀粉基彩泥的制备方法，所述淀粉基彩泥的配方包括：
所述方法具体包括如下步骤：
(1)将160g玉米淀粉、10g磷酸二氢钾、10g无碘食用盐、0.6g苯甲酸钠固体原料加入到捏合机中，调节捏合机以40rpm的速率使原料混合均匀；
(2)将6g瓜尔胶与60g水配成亲水胶体溶液，通过粉碎机将步骤(1)制备的混合物与亲水胶体溶液搅拌2min，使胶体与水形成均一的胶液；
(3)将步骤(2)制备的胶液与30g的水溶液加入捏合机中，打开捏合机加热以3℃/min的速率升温至65℃，预糊化15min，使淀粉发生糊化、聚合形成类面团结构彩泥；
(4)取40g的甘油加入步骤(3)制备的类面团结构彩泥中，继续以40rpm的转速继续搅拌10min，形成具备塑性的彩泥；
(5)取8g的食品级白油：3#加入步骤(4)所述的彩泥中，继续搅拌10min，使淀粉基彩泥均匀揉合，形成成型彩泥；
(6)将5g二氧化钛与50g水配成色素溶液，然后加入到步骤(5)制备的成型彩泥中，搅拌10min，将完成搅拌的彩泥倒出常温静置，冷却后进行封装。
对对比例1制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表8-1所示：
表8-1.淀粉基彩泥检测结果
对对比例1制备的彩泥按照对标市售测定淀粉基彩泥的弹性测试，测试结果如下表8-2所示：
表8-2淀粉基彩泥的弹性和延展性测试结果
本对比例1所得产品外观色泽均匀，内部粘结力差，弹性及可塑性能无法满足彩泥的性 能标准。
对比例2
与实施例1的区别仅在于，将食品级淀粉基彩泥的配方中的木薯淀粉替换成马铃薯淀粉，其它参数和制备方法同实施例1相同。
对对比例2制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表9-1所示：
表9-1.淀粉基彩泥检测结果
对对比例2制备的彩泥按照对标市售测定淀粉基彩泥的弹性测试，测试结果如下表9-2所示：
表9-2淀粉基彩泥的弹性和延展性测试结果
本对比例2所得产品外观色泽均匀，内部粘结力差，弹性及可塑性能无法满足彩泥的性能标准。
通过实施例1和对比例1、2结果可知，不同淀粉类型制备的淀粉基彩泥所能达到的彩泥标准也不同，部分淀粉可以通过热处理制备成淀粉基彩泥达到行业标准且弹性超过市售彩泥，但是部分淀粉制备的彩泥粘弹性差，完全无法达到彩泥的标准。
对比例3
与实施例1的区别仅在于，将食品级淀粉基彩泥制备工艺中步骤(3)中升温至65℃改为升温至45℃，其它参数和制备方法同实施例1相同。
对对比例3制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表10-1所示：
表10-1.淀粉基彩泥检测结果
对对比例3制备的彩泥按照对标市售测定淀粉基彩泥的弹性测试，测试结果如下表10-2所示：
表10-2淀粉基彩泥的弹性和延展性测试结果
本对比例3所得产品外观粗糙，色泽不均一，同时内部凝聚力较差，产品性能表现为易开裂变硬。
对比例4
与实施例1的区别仅在于，将食品级淀粉基彩泥制备工艺中步骤(3)中的升温至65℃改为升温至85℃，其它参数和制备方法同实施例1相同。
对对比例4制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表11-1所示：
表11-1.淀粉基彩泥检测结果

对对比例4制备的彩泥按照对标市售测定淀粉基彩泥的弹性测试，测试结果如下表11-2所示：
表11-2淀粉基彩泥的弹性和延展性测试结果
本对比例4所得产品外观光滑，但是结块严重，同时淀粉高温反应形成凝胶，产品性能表现为黏附性较差，无法塑性。
通过实施例1和对比例3、4结果可知，在彩泥制备过程中，淀粉糊化程度对彩泥的弹性和延展性能影响非常大，同样的淀粉通过45℃或85℃的热处理下，制备的彩泥粘弹性差，完全无法达到彩泥的标准；而只有在温度控制在55～65℃时的淀粉糊化程度，制备出彩泥达到标准，并且弹性和延展性明显高于市售彩泥。
对比例5
一种食品级淀粉基彩泥的制备方法，所述淀粉基彩泥的配方包括：
所述方法具体包括如下步骤：
(1)将木薯淀粉辐照灭菌:β-射线，辐射剂量为2～5KGy处理；
(2)将搅拌桶中的水升温至65℃，然后食品级磷酸二氢钾溶于水中备用；
(3)将其余原料加入到步骤(2)的搅拌桶中，继续搅拌、揉合均匀；
(4)将完成搅拌的彩泥倒出常温放置48h；
(5)将彩泥至于成型装置中，封装制得彩泥。
对对比例5制备的彩泥按照行业标准QB/T 2960-2008《彩泥》测试，测试结果如下表12-1 所示：
表12-1.淀粉基彩泥检测结果
对对比例5制备的彩泥按照对标市售测定淀粉基彩泥的弹性测试，测试结果如下表12-2所示：
表12-2淀粉基彩泥的弹性和延展性测试结果
对比例5相较于实施例1的区别在于制备工艺不同，对比例5制备的淀粉基彩泥表面光滑，但是彩泥内部粘结力较差，淀粉与其他组分之间连结不紧密，性能上存在塑性较差，变干易开裂等问题。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节，也不限制该发明仅为所述的具体实施方式。显然，根据本说明书的内容，可作很多的修改和变化。本说明书选取并具体描述这些实施例，是为了更好地解释本发明的原理和实际应用，从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。

Claims (10)

  1. 一种高弹高延展性的食品级淀粉基彩泥，其特征在于，所述食品级淀粉基彩泥的配方，以质量份数计，包括：
    所述淀粉包括木薯淀粉、小麦淀粉和糯米淀粉中的一种或多种组合。
  2. 根据权利要求1所述的食品级淀粉基彩泥，其特征在于，所述食品级稳定剂为食品级磷酸二氢钾、食品级氯化镁、食品级氯化钙的一种或几种的组合。
  3. 根据权利要求1所述的食品级淀粉基彩泥，其特征在于，所述食品级增塑剂为食品级甘油、食品级山梨糖醇、食品级丙二醇的一种或几种的组合。
  4. 根据权利要求1所述的食品级淀粉基彩泥，其特征在于，所述亲水胶体为结冷胶、黄原胶、羧甲基纤维素钠、瓜尔胶、明胶、羟丙基羧甲基纤维素、微晶纤维素的一种或几种的组合。
  5. 根据权利要求1所述的食品级淀粉基彩泥，其特征在于，所述食品级防腐剂为苯甲酸钠、尼泊金乙酯及其盐类、脱氢乙酸钠、山梨酸钾的一种或几种的组合。
  6. 根据权利要求1所述的食品级淀粉基彩泥，其特征在于，所述食品级白油为型号1#、3#、5#、7#、10#、15#、26#、32#、36#、70#的食品级白油中的一种或几种的组合。
  7. 根据权利要求1所述的食品级淀粉基彩泥，其特征在于，所述食用色素为湛蓝色淀、柠檬黄色素、日落黄色素、喹啉黄色素、偶氮玉红色素、苋菜红色素、胭脂红色素、赤藓红色素、诱惑红色素、亮蓝色素、湛蓝色素、植物碳黑、二氧化钛中的一种或几种的组合。
  8. 根据权利要求1所述的食品级淀粉基彩泥，其特征在于，所述食品级淀粉基彩泥的配方，以质量份数计，包括：

    所述淀粉包括木薯淀粉、小麦淀粉和糯米淀粉中的一种或多种组合。
  9. 一种权利要求1～8任一所述的高弹高延展性的食品级淀粉基彩泥的制备方法，其特征在于，所述方法包括如下步骤：
    (1)将淀粉、食品级稳定剂、食用盐、防腐剂固体原料加入到捏合机中，使原料混合均匀，形成混合物；
    (2)将亲水胶体与水配成亲水胶体溶液，通过粉碎机将亲水胶体与水混合搅拌均匀，形成胶液；
    (3)将步骤(2)胶液与水加入捏合机中，打开捏合机进行加热预糊化，温度为55～65℃，预糊化15～25min，形成类面团结构泥团；
    (4)将食品级增塑剂加入步骤(3)制备的类面团结构泥团中，搅拌均匀，形成具备塑性的泥团；然后再加入食品级白油，持续搅拌均匀揉和，形成成型泥团；
    (5)将食品级色素与水配成色素溶液，然后加入到步骤(4)制备的成型泥团中，搅拌均匀，完成后倒出常温静置，冷却后进行封装，即可。
  10. 根据权利要求9所述额制备方法，其特征在于，步骤(3)预糊化温度是以2～5℃/min的速率升温至55～65℃。
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