Edible tableware and preparation method thereof

A technology of tableware and bean dregs, which is applied in the field of edible tableware and its preparation, can solve the problem of not being used in any way, and achieve the effect of improving the toughness

Inactive Publication Date: 2017-12-22
贵州省玉态康环保餐具有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In Hong Kong, okara is usually piled up as waste without any use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) 300kg bean dregs are washed and dried, ground into powder, and passed through a 60-mesh sieve;

[0032] (2) Dissolve the sieved bean dregs powder with 7 times the amount of water, add 4% trypsin and 6.5% cellulase, heat in a 48°C, 280W ultrasonic water bath for 3.5 hours, and filter to obtain the filtrate and filter residue;

[0033] (3) The filter residue was washed alternately and repeatedly for 4 times with 1.0mol / L HCl solution and 0.5mol / L NaOH solution, and after drying, it was ground and passed through an 80 mesh sieve, and collected for later use;

[0034] (4) Concentrating the filtrate until the volume becomes 40% of the original volume, adding 5% flavoring agent and 11% natural binder therein, and stirring evenly;

[0035] (5) add 20% bamboo fiber in the filter residue after grinding, stir;

[0036] (6) add the filter residue that is mixed with bamboo fiber in the filtrate after concentrating, stir, obtain bean dregs fiber paste;

[0037] (7) Pour bean d...

Embodiment 2

[0042] (1) 300kg bean dregs are washed and dried, ground into powder, and passed through a 60-mesh sieve;

[0043] (2) Dissolve the sieved bean dregs powder with 6 times the amount of water, add 3% trypsin and 5% cellulase, heat in a 46°C, 280W ultrasonic water bath for 3 hours, and filter to obtain the filtrate and filter residue;

[0044] (3) The filter residue was washed alternately and repeatedly for 3 times with 1.0mol / L HCl solution and 0.5mol / L NaOH solution, and after drying, it was ground and passed through an 80-mesh sieve, and collected for later use;

[0045] (4) Concentrate the filtrate to 30% of its original volume, add 3% flavoring agent and 8% natural binder therein, and stir evenly;

[0046] (5) add 15% bamboo fiber in the filter residue after grinding, stir;

[0047] (6) add the filter residue that is mixed with bamboo fiber in the filtrate after concentrating, stir, obtain bean dregs fiber paste;

[0048] (7) Pour bean dregs fiber paste into molding machin...

Embodiment 3

[0053] (1) 300kg bean dregs are washed and dried, ground into powder, and passed through a 60-mesh sieve;

[0054] (2) Dissolve the sieved bean dregs powder with 8 times the amount of water, add 5% trypsin and 8% cellulase, heat in a 50°C, 280W ultrasonic water bath for 4 hours, and filter to obtain the filtrate and filter residue;

[0055] (3) The filter residue was washed alternately and repeatedly for 3 times with 1.0mol / L HCl solution and 0.5mol / L NaOH solution, and after drying, it was ground and passed through an 80-mesh sieve, and collected for later use;

[0056] (4) Concentrating the filtrate until the volume becomes 50% of the original volume, adding 7% flavoring agent and 14% natural binder therein, and stirring evenly;

[0057] (5) add 15% bamboo fiber in the filter residue after grinding, stir;

[0058] (6) add the filter residue that is mixed with bamboo fiber in the filtrate after concentrating, stir, obtain bean dregs fiber paste;

[0059] (7) Pour bean dregs...

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PUM

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Abstract

The invention belongs to the field of tableware and particularly relates to edible tableware and a preparation method thereof. The preparation method comprises the following steps: by taking bean dregs as raw materials, processing the bean dregs to enable the properties of the bean dregs to be suitable for preparing the edible tableware; adding condiments and a natural adhesive, and adding bamboo fibers to improve the toughness of the tableware; and spraying the surface of the tableware with a pasty solution prepared by mixing kelp extract, peach gum and acetylated potato starch to isolate oil from water so as to enable the tableware to be more durable, thereby finally obtaining the edible tableware which is firm and durable, free of chemical components and harmless to the human body.

Description

technical field [0001] The invention belongs to the field of tableware, and in particular relates to an edible tableware and a preparation method thereof. Background technique [0002] my country has a huge demand for disposable tableware, mostly plastic or paper products. Most of the industrially produced plastic products are difficult to degrade, and cause serious environmental pollution while consuming fossil energy; paper products will also bring about problems such as deforestation, refractory coating film, waste of water resources, etc., and the cost is relatively high. [0003] Due to the excessive use of disposable tableware in my country, even if a large amount of degradable disposable tableware is used, it will cause a large amount of domestic waste to accumulate, and the discarded degradable disposable tableware cannot be recycled, resulting in a large waste of raw materials. [0004] Therefore, making edible tableware is a major direction of current research. Al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23P20/18A47G19/00A23L11/00
CPCA23C20/025A23P20/18A47G19/00A23C2240/15
Inventor 肖玉和肖其
Owner 贵州省玉态康环保餐具有限公司
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