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Edible tableware material, preparation method thereof, edible tableware and production method thereof

A production method and technology of tableware, applied in the field of edible tableware materials, edible tableware and its production, and its preparation, can solve the problems of low utilization rate of overall germplasm resources, insufficient utilization of by-products, short processing industry chain, etc., to achieve Improve the utilization rate of germplasm resources, good water resistance, and the effect of extending the industrial chain

Active Publication Date: 2019-03-29
湖北大学知行学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the utilization of these by-products produced in the rice milling process is not enough in our country, and there are few products made from them.
At present, the rice processing industry has problems such as single processed products, short processing industry chain, few high-profit products, and low utilization rate of overall germplasm resources.

Method used

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  • Edible tableware material, preparation method thereof, edible tableware and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

no. 1 approach

[0045] Production of edible tableware by-products of rice processing without additives

[0046] According to the production method of edible tableware provided by the content of the invention, under the condition of not using additives, the by-products of rice processing are prepared into a paste with a certain moisture content, and after being fully stirred, they are put into a molding mold and heated at a certain temperature. , shaped under pressure and kept warm for a period of time. Then raise the temperature to a higher temperature and keep it warm for several minutes, so that the molded tableware has a certain hardness, and finally take it out from the mold, and test its performance.

[0047] To find out the optimal process parameters of starch-based edible tableware in thermocompression molding without adding additives. The test is six factors and three levels and does not consider the interaction, so a non-standard orthogonal table is used. The six factors are water ...

no. 2 approach

[0053] Production of Edible Tableware Containing Additives by-products of Rice Processing

[0054]According to the production method of edible tableware provided by the content of the invention, under the condition of using additives, the by-products of rice processing and additives are fully stirred according to a certain proportion and then prepared into a plastic paste with a certain moisture content, which is put into a molding mold . Form at a certain temperature and pressure and keep it warm for a period of time. Then raise the temperature to a higher temperature and keep it warm for several minutes, so that the formed tableware has a certain hardness, and finally take it out of the mold to measure its performance.

[0055] The additives used in this experiment are waterproofing agent stearic acid, reinforcing agent sodium alginate, and plasticizer glycerin.

[0056] By adding different contents of water repellent stearic acid (1%, 2%, 3%, 4%, 5%) in the paste, and at ...

Embodiment 1

[0062] 1) Mixing rice processing by-products and water to obtain a plastic paste, wherein the consumption of rice processing by-products accounts for 50%, and water accounts for 50%.

[0063] 2) Add the plastic paste obtained in step 1) into the forming mold, and heat preservation treatment after two heat-ups: the heat-preservation treatment after the first heat-up is: under the pressure of 3mPa, the temperature is raised from room temperature to 70°C, and the heat-preservation time is 6min. The heat preservation treatment after the second heating is as follows: under the pressure of 3 mPa, the heat preservation temperature of the heat preservation treatment after the first temperature rise is raised from 70 to 110° C., and the heat preservation is carried out for 10 minutes to obtain the edible tableware 1 .

[0064] The three performance indicators of the edible tableware 1: water resistance, oil resistance and load-bearing were tested, and the results were: the water resist...

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Abstract

The invention belongs to the technical field of food processing and relates to an edible tableware material, a preparation method thereof, edible tableware and a production method thereof. The edible tableware material comprises 35% to 60% of a rice processing by-product and 40% to 65% of a forming aid. The preparation method of the edible tableware material comprises 1) mixing the rice processing by-product and the forming aid to obtain plastic paste, wherein the forming aid at least comprises water, and 2) heating the plastic paste at least once and then carrying out thermal insulation treatment to obtain the edible tableware material. The edible tableware material has good water resistance, oil resistance and a good bearing capacity. The edible tableware prepared from the edible tableware material has water resistance of 8g, oil resistance of 1g and bearing capacity of 250N.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to edible tableware materials, a preparation method thereof, edible tableware and a production method thereof. Background technique [0002] The booming fast food industry has brought convenience and health to people, but it has also brought serious environmental pollution. That is "white pollution". In order to eliminate "white pollution", researchers at home and abroad are committed to the research of green tableware. At present, domestic degradable tableware is mainly made of starch-based raw materials. After the tableware is used, it can be directly degraded without polluting the environment. Utilizing abundant and cheap starch resources, we have developed edible starch tableware with low cost and excellent performance, which can not only meet market demand, but also make full use of agricultural resources. While promoting the development of agricultural ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L3/02C08L5/04C08K5/09C08K5/053
CPCC08L3/02C08L2201/06C08L5/04C08K5/09C08K5/053
Inventor 刘齐杨登想刘张虎叶敏黄志杰彭伟明
Owner 湖北大学知行学院
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