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Wheat bran tableware and preparation method thereof

A technology of wheat bran and tableware, which is applied in the field of wheat bran tableware and its preparation, can solve the problems of not easy to rot and degrade, easy to catch fire, and endanger the environment, so as to improve the withstand pressure and tensile breaking performance, and improve the tensile strength. Good performance and sensory indicators

Inactive Publication Date: 2019-07-19
安徽雁飞粮油有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As we all know, foamed plastic tableware is difficult to recycle after being discarded, and it is not easy to rot and degrade in the environment. It is a major pollution source of white pollution. Into the food, so there are food safety hazards; the foaming agent used in the production of some enterprises is butane, which is easy to catch fire and is unsafe; while the "disposable products" made of wood bring convenience to people's lives, It also brings huge damage to vegetation. If it is not curbed in time, it will aggravate land desertification and endanger the environment.
[0003] Disposable tableware has been deeply studied in the prior art, but the prepared tableware has poor mechanical properties, is easily broken, and has poor use effect, which limits its popularization and application.

Method used

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  • Wheat bran tableware and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The method for preparing dietary fiber comprises the following steps:

[0029] (1) Weigh 20 parts of wheat bran, add 200 parts of water, add 36% acetic acid to adjust the pH to 5.0, soak for 30min; then add 0.5% of the total mass of α-amylase at 100°C Water bath for 50min, filter, add the solid in the same volume of acetic acid solution with a mass fraction of 2% sodium hydroxide for alkaline hydrolysis for 30min, then add water to wash to pH 7.0, drain to obtain insoluble dietary fiber;

[0030] (2) baking the insoluble dietary fiber obtained by the treatment in step (1), the baking temperature is 65° C., and the baking makes the water content of the insoluble dietary fiber to 12.0% to form a modified insoluble dietary fiber for use.

[0031] The preparation method of modified xanthan gum comprises the steps:

[0032] (1) get 6 parts of xanthan gum and add 2 times the volume of water, after stirring and dissolving, be warmed up to 60 ℃, then add 5 parts of maltose, 1 ...

Embodiment 2

[0041] The preparation method of dietary fiber comprises the following steps:

[0042] (1) Weigh 20 parts of wheat bran, add 200 parts of water, add 36% acetic acid to adjust the pH to 5.5, soak for 60min; then add 0.6% of the total mass of α-amylase at 100°C Water bath for 50min, filter, add the solid in the same volume of acetic acid solution with a mass fraction of 2% sodium hydroxide for alkaline hydrolysis for 30min, then add water to wash to pH 7.0, drain to obtain insoluble dietary fiber;

[0043] (2) Baking the insoluble dietary fiber obtained by the treatment in step (1), the baking temperature is 75° C., and the baking makes the water content of the insoluble dietary fiber to 13.0% to form a modified insoluble dietary fiber for use.

[0044] The preparation method of modified xanthan gum comprises the steps:

[0045] (1) get 12 parts of xanthan gum and add 3 times the volume of water, after stirring and dissolving, be warmed up to 70 ℃, then add 7 parts of maltose, ...

Embodiment 3

[0054] The preparation method of dietary fiber comprises the steps:

[0055] (1) Weigh 20 parts of wheat bran, add 200 parts of water, add mass fraction of 36% acetic acid to adjust the pH between 5.2, soak for 50min; Under the condition of water bath for 50 minutes, filter, add the solid to the same volume of acetic acid solution with a mass fraction of 2% sodium hydroxide for alkaline hydrolysis for 30 minutes, then add water to wash until the pH is 7.0, and drain to obtain insoluble dietary fiber;

[0056] (2) Baking the insoluble dietary fiber obtained in step (1) at a temperature of 70°C to make the water content of the insoluble dietary fiber reach 12.5%, forming a modified insoluble dietary fiber for later use.

[0057] The preparation method of modified xanthan gum comprises the steps:

[0058] (1) Take 8 parts of xanthan gum and add it to 2 times the volume of water, stir to dissolve and heat up to 65°C, then add 6 parts of maltose and 1 part of sodium bicarbonate, m...

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Abstract

The invention discloses wheat bran tableware and a preparation method thereof, and relates to the technical field of deep processing of wheat. The wheat bran tableware is prepared from the following raw materials: bran dry powder, dietary fibers, modified xanthan gum, corn starch and edible calcium carbonate. The prepared tableware is attractive in appearance and high in practicability, has appropriate hardness and waterproof performance, is good in sensory index, is not liable to cause negative effects such as fracture and fragmentation, can replace common disposable foam tableware, and is safer and more environment-friendly.

Description

technical field [0001] The invention relates to the technical field of wheat deep processing, in particular to a wheat bran tableware and a preparation method thereof. Background technique [0002] With the rise of the takeaway industry, people's demand for disposable tableware is increasing, and the amount of use is also increasing. From the perspective of food hygiene, disposable tableware made of wood and disposable foam tableware made of plastic have appeared on the market. As we all know, foamed plastic tableware is difficult to recycle after being used up, and it is not easy to rot and degrade in the environment, which is a major source of white pollution. Into the food, so there is a potential food safety risk; the foaming agent used in some enterprises is butane, which is easy to catch fire and unsafe; while the "disposable products" made of wood bring convenience to people's lives, It also brings huge damage to the vegetation. If it is not contained in time, it wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L97/02C08L5/02C08L3/02C08K3/26
CPCC08K2003/265C08L97/02C08L2205/025C08L2205/035C08L2205/16C08L5/02C08L3/02C08K3/26
Inventor 叶金侠
Owner 安徽雁飞粮油有限责任公司
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