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Preparation method of edible straw and raw material mixing device

A technology of mixing device and straw, which is applied in the field of preparation method of edible straw and raw material mixing device, can solve problems such as poor degradability, poor frost resistance, and high temperature resistance, so as to increase starch gelatinization and promote intestinal health , Improve the effect of water resistance and strength

Active Publication Date: 2021-06-04
山东蔚来新材料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Plastic straws are often used as disposable utensils and will be discarded after use, causing waste of resources and poor degradability, which brings a burden to the environment
[0003] However, the existing degradable straws often use rice flour and tapioca starch as raw materials to make straws, which have the problems of too fast water absorption, high temperature resistance, poor frost resistance, and insufficient strength.
In the process of preparing straws, it is often necessary to mix the raw materials, but the existing mixing devices have problems such as low efficiency and uneven mixing.

Method used

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  • Preparation method of edible straw and raw material mixing device
  • Preparation method of edible straw and raw material mixing device
  • Preparation method of edible straw and raw material mixing device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation method of the edible straw of the present invention comprises the following steps: S1 Preparation of the first raw material: Take 600 parts of cassava starch, add water to adjust milk to 22.0 Be, use 2.3% sodium hydroxide to adjust pH=8.4, add propylene oxide 200 At the same time, adjust the temperature to 20°C, add 200 parts of acetic anhydride, maintain the pH=8.30 during the reaction, react for 30 minutes, add 4 parts of sodium bisulfate and react for 10 minutes, adjust the pH to 5.0 with 10% HCl, dehydrate and dry to make powder for later use;

[0041] S2 Preparation of the second raw material: Take 10 parts of high-chain corn starch, add water to adjust the milk to 22.0 Be, adjust the pH to 11 with 2.6% sodium hydroxide, add 4 parts of propylene oxide, and react for 1.5 at T=20°C. h, then raise the temperature to T=45.0°C, maintain pH=11.5 with 2.6% sodium hydroxide, and then etherify for 20 hours. After etherification, adjust pH=6 with 8% hydrogen c...

Embodiment 2

[0052] This embodiment is further optimized on the basis of Example 1 as follows: the preparation method of the edible straw of the present invention comprises the following steps: S1 The preparation of the first raw material: take 1000 parts of tapioca starch, add water to adjust milk 22.5Be, Adjust the pH to 8.5 with 2.4% sodium hydroxide, add 500 parts of propylene oxide, and adjust the temperature to 24°C, add 1000 parts of acetic anhydride, maintain the pH=8.5 during the reaction, react for 40 minutes, add 6 parts of sodium bisulfate to react for 12 minutes, Adjust the pH to 5.4 with 10% HCl, dehydrate and dry to make powder for later use;

[0053] S2 Preparation of the second raw material: Take 20 parts of high-chain corn starch, add water to adjust milk 225Be, use 2.8% sodium hydroxide to adjust pH=11, add 8 parts of propylene oxide, and react for 2 hours under the environment of T=25°C. Then heat up to T=47°C, maintain pH=12 with 2.8% sodium hydroxide, and then etherif...

Embodiment 3

[0064] This embodiment is further optimized on the basis of Example 1 as follows: the preparation method of the edible straw of the present invention comprises the following steps: S1 The preparation of the first raw material: take 2000 parts of tapioca starch, add water to adjust the milk 23.0Be, Use 2.5% sodium hydroxide to adjust the pH to 8.6, add 800 parts of propylene oxide, and adjust the temperature to 25°C, add 1200 parts of acetic anhydride, maintain the pH=8.6 during the reaction, react for 60 minutes, add 10 parts of sodium bisulfate and react for 15 minutes, Adjust the pH to 5.5 with 10% HCl, dehydrate and dry to make powder for later use;

[0065] S2 Preparation of the second raw material: Take 30 parts of high-chain corn starch, add water to adjust milk to 23.0Be, use 3.0% sodium hydroxide to adjust pH=12, add 10 parts of propylene oxide, and react for 3 hours at T=30°C , then raise the temperature to T=49°C, maintain pH=12.5 with 3.0% sodium hydroxide, and then...

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Abstract

The invention discloses a preparation method of an edible straw and a raw material mixing device, and relate to the technical field of the preparation method of the edible straw and the raw material mixing device. The preparation method comprises the steps of: preparing a first raw material, preparing a second raw material, preparing a third raw material and preparing a fourth raw material, mixing the prepared raw materials through a mixing device to obtain a mixture; adding the obtained mixture into straw extrusion equipment for extrusion molding, performing extruding through a molding die head, and performing cooling and molding to form a straw blank; and cooling and slitting the straw blank, and enabling the straw blank to enter a drying oven through a conveying belt for drying to form the edible straw. The straw can be completely degraded after being used and can also be eaten as food, and environmental pollution is avoided. The raw material mixing efficiency is improved, and the raw materials are mixed more uniformly.

Description

technical field [0001] The invention relates to the technical field of a preparation method of an edible straw and a raw material mixing device, in particular to a preparation method of an edible straw and a raw material mixing device. Background technique [0002] Existing straw, or claim drinking straw, is a cylindrical, hollow plastic product, and its main function is to be used for drinking beverage in the cup, also has the bone marrow that is used to suck the good animal long bone of some cooking. Plastic straws are often used as disposable utensils and will be discarded after use, resulting in waste of resources and poor degradability, which brings a burden to the environment. [0003] However, existing degradable straws often use rice flour and tapioca starch as raw materials to make straws, which have the problems of too fast water absorption, high temperature resistance, poor frost resistance, and insufficient strength. The raw materials often need to be mixed duri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/12C08L3/10B01F7/18B01F7/32B01F15/00B01F15/02B01F27/96
CPCC08J3/12C08J2303/10B01F27/96B01F27/90B01F35/5311B01F35/181B01F35/717B01F2101/06
Inventor 徐建袁强
Owner 山东蔚来新材料有限公司
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