A kind of cereal-based edible tableware and its manufacturing method

A production method and tableware technology, applied in application, bakery, food science, etc., can solve the problems of high processing cost, waste of raw materials, and long cycle of material degradation.

Active Publication Date: 2021-07-06
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, researchers have developed disposable degradable tableware using starch, corn stalks, rice husks, peanut shells, etc. as the main raw materials, supplemented by adhesives and special molding processes. , but most of the processing costs are high, and some materials require a long period of time to degrade, and throwing them away after use will also cause a lot of domestic waste, which is also a waste of raw materials

Method used

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  • A kind of cereal-based edible tableware and its manufacturing method

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Comparison scheme
Effect test

Embodiment 1

[0016] 60 parts of whole wheat flour, 20 parts of sorghum flour, 15 parts of rice flour, and 5 parts of millet flour were subjected to microwave-assisted treatment and roasting and pre-cooking treatment. The power of microwave-assisted treatment was 500W, the time was 120S, and the power of roasting and pre-cooking treatment was 900W. The time is 10 minutes; after the microwave-assisted treatment and roasting and pre-cooking treatment, 3 parts of grain flour and butter, 5 parts of sucrose and 30 parts of water are mixed evenly, and then added to the dough mixer, kneaded into dough, and kneaded into a ball; Divide the dough into several portions of appropriate size, press them into the mold, and heat them to shape. The heat preservation temperature is 85°C, and the heat preservation time is 5 minutes. Keep the temperature at 120°C, pressurize once during the period, and apply a pressure of 80N; use a brush to evenly coat the tableware with a concentration of 2% rice flour gelati...

Embodiment 2

[0018] 60 parts of whole wheat flour, 5 parts of sorghum flour, 15 parts of rice flour, 10 parts of millet flour, and 10 parts of purple potato flour were subjected to microwave-assisted treatment and roasting pre-cooking treatment. The power of microwave-assisted treatment was 800W, and the time was 30S. The curing treatment power is 1800W, and the time is 0.5min; 5 parts of grain powder and butter, 2 parts of green tea powder, 1 part of chili powder, 2 parts of table salt and 40 parts of water after microwave-assisted treatment and pre-cooking treatment are mixed. Add it to the dough mixer, knead the dough, and knead it into a ball; divide the kneaded dough into several portions of appropriate size, press them into the mold, and heat them to shape. The heat preservation temperature is 65°C, and the heat preservation time is 10 minutes; Take the tableware out of the mold, put it into the baking tray for intermittent pressure baking, keep the temperature at 120°C, pressurize on...

Embodiment 3

[0020] 80 parts of whole wheat flour, 5 parts of sorghum flour, and 15 parts of rice flour were subjected to microwave-assisted treatment and dry-heat pre-cooking treatment. The microwave-assisted treatment power was 500W, the time was 120S, and the dry-heat pre-cooking treatment temperature was 100°C, and the time was 30min; Mix 3 parts of grain powder and butter, 2 parts of green tea powder, 1 part of chili powder, 1 part of sucrose and 30 parts of water after microwave-assisted treatment and dry heat pre-cooking treatment, add them to the dough mixer, and knead into dough. Knead the dough into a circle; divide the reconciled dough into several portions of appropriate size, press them into the mold, and heat them to shape. The heat preservation temperature is 85°C, and the heat preservation time is 5 minutes; Intermittent pressurized roasting, the temperature is kept at 120°C, pressurized once during the period, and the applied pressure is 80N; the tableware baked to nine mat...

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Abstract

The invention discloses a grain-based edible tableware and a manufacturing method thereof. The cereal-based edible tableware includes grain flour and auxiliary materials; the weight parts of the grain flour are 60-80 parts of whole wheat flour, 5-20 parts of sorghum flour, and 5-15 parts, 0-10 parts of millet flour, 0-10 parts of purple potato flour; the mass parts of the auxiliary materials are 30-40 parts of water, 3-5 parts of butter and 0-5 parts of seasoning; the preparation method is to Microwave-assisted treatment, and then baked pre-cooked or dry-heated pre-cooked grain powder and auxiliary materials to form dough; put the reconciled dough into a mold for heat preservation and shaping, then transfer it to an oven for baking, and pressurize 1‑ during the baking process 2 times; after baking until it is almost ripe, it is coated with 2-5% rice flour or starch gelatinized liquid, and then baked for 1-2 minutes to obtain the finished product. The raw materials used in the invention are natural grains, which are rich in nutrition and can be eaten directly to avoid environmental pollution; the technology used is simple, easy to realize industrial production, and the cost is low; the product has a compact texture and no deformation.

Description

technical field [0001] The invention relates to a cereal-based edible tableware and a manufacturing method thereof. Background technique [0002] In recent years, the prosperity of the catering industry and the tourism industry has provided a huge market demand for disposable tableware products. For more than ten years, disposable tableware led by foamed plastic tableware has developed rapidly, but plastic tableware is difficult to recycle and degrade after use, resulting in "white pollution"; at the same time, harmful chemicals in plastic tableware can be decomposed after heating Incorporated into food, it affects our health. The rational use of resources and the protection of the ecological environment have become important topics at present, and it is of great significance to study the preparation of green and environmentally friendly disposable tableware that replaces foamed plastic tableware. [0003] At present, researchers have developed disposable degradable tablew...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/48A21D2/36
CPCA21D2/366
Inventor 李曼孙庆杰迟方曹宗宝
Owner QINGDAO AGRI UNIV
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