Mineral-based slow-release taste straw and preparation method thereof

Abstract

In order to solve the problem that a traditional straw is single in function, the mineral-based slow-release taste straw and the preparation method are provided, flavor substances are loaded through a porous structure of a mineral matrix, the release rate is regulated and controlled through a surface sealing layer, the taste of drinking water is regulated stably for a long time, meanwhile, the micro-plastic risk is avoided, and the drinking water quality is improved. The safety and the environmental protection property of the straw are improved.

Description

Technical Field

[0001] This invention relates to the field of straw technology, and in particular to a mineral-based slow-release flavored straw and its preparation method. Background Technology

[0002] Currently, straws on the market are mainly divided into disposable plastic straws, reusable straws, and biodegradable straws, such as the biodegradable straw solution shown in the patent with authorization announcement number CN223095229U. However, existing straws are only used as tools for drinking liquid beverages, with a single function; and consumers need to buy pre-packaged beverages or add syrup, juice, flavoring powder, etc. to water to drink flavorful beverages. For pre-packaged beverages, the ingredients are complex, and consumers can choose different drinks, but it is difficult to adapt the taste, and the sugar content is usually high, which can easily lead to excessive intake of sugar or additives. For self-brewed beverages, although it is easier to adjust the taste, it is not convenient. Summary of the Invention

[0003] The purpose of this invention is to overcome the shortcomings of the prior art and provide a mineral-based sustained-release flavored straw and its preparation method.

[0004] To solve the above problems, the present invention adopts the following technical solution: A mineral-based sustained-release flavored straw includes an outermost sealing layer, an innermost mineral matrix layer, and a flavor substance layer attached to the mineral matrix layer; wherein the mineral matrix layer is a porous ceramic structure made of mineral raw materials; the flavor substance layer includes food-grade flavor components, which are physically adsorbed or weakly chemically bonded to the pores of the mineral matrix layer.

[0005] Furthermore, the porosity of the mineral matrix layer is 30%~50%, and the pore size is 1μm~10μm.

[0006] Furthermore, the mineral matrix layer comprises 60% to 70% diatomite, 20% to 30% kaolinite, and 5% to 10% bentonite by mass.

[0007] Furthermore, the sealing layer is composed of food-grade soluble materials, including beeswax and / or chitosan.

[0008] Furthermore, the sealing layer is applied to the outside of the mineral matrix layer by dip coating.

[0009] Furthermore, the thickness of the sealing layer ranges from 50 μm to 200 μm.

[0010] A method for preparing a mineral-based sustained-release flavored straw, based on the above-mentioned straw, specifically includes the following steps: Step 1: Take a certain amount of raw materials, which include 60%~70% diatomaceous earth, 20%~30% kaolin and 5%~10% bentonite by mass. Step 2: Grind the raw materials to 200-300 mesh, then add a certain amount of deionized water and mix to form a mud. Step 3: The clay is extruded to form a straw blank of a set size; Step 4: Place the straw blank in a muffle furnace for firing, and after cooling, form a porous mineral matrix; Step 5: Using a vacuum impregnation method, the mineral matrix is ​​immersed in an aqueous solution containing the specified flavoring agent, and removed after a certain period of time. The loading of the attached flavoring agent is controlled to be 3% to 8% of the mineral matrix mass after drying. Step 6: Using the dip-coating method, the mineral matrix with attached flavor substances is immersed in the sealing layer material solution, removed, cooled and dried to form a sealing layer with a thickness of 50μm to 200μm on the outside of the mineral matrix.

[0011] Furthermore, the dimensions of the extruded straw preform in step 3 are 6mm~8mm outer diameter, 4mm~6mm inner diameter, and 150mm~200mm length.

[0012] Furthermore, during the muffle furnace firing process in step 4, the temperature is increased from the original temperature to 800℃~1000℃ at a rate of 5℃ / min, and held at this temperature for 2h~4h; the porosity of the formed mineral matrix is ​​controlled to be 30%~50%, and the pore size distribution is 1μm~10μm.

[0013] Furthermore, the sealing layer solution in step 6 contains beeswax or chitosan at a concentration of 1% to 3%.

[0014] The beneficial effects of this invention are as follows: Long-lasting sustained release: Through the dual regulation of the porous structure of the mineral matrix and the surface sealing layer, the flavor substances are released slowly. The release period of more than 1mg per day can reach 15 days, which is far longer than the use period of ordinary straws, ensuring that the flavor substances can be released relatively stably throughout its use period. Safe and environmentally friendly, it is made from natural mineral raw materials, including diatomaceous earth and kaolin, and contains no plastic components, thus avoiding the risk of microplastic migration. In addition, the mineral matrix is ​​biodegradable, reducing environmental pollution. It has high flavor stability. The physical adsorption of flavor substances by mineral pores can reduce oxidation or volatilization loss during storage. The sealing layer further isolates the external environment and ensures stable release of flavor substances during the service life. It is customizable, allowing you to adjust the ratio of mineral raw materials, the thickness of the sealing layer, and combine different flavor substances to meet the drinking needs of different taste groups. Attached Figure Description

[0015] Figure 1 A partial cross-sectional view of the overall flavor straw; Figure 2 for Figure 1 A magnified view of region a.

[0016] Explanation of the symbols in the attached diagram: Sealing layer 1, mineral matrix layer 2. Detailed Implementation

[0017] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that, unless otherwise specified, the following embodiments and features described therein can be combined with each other.

[0018] It should be noted that the illustrations provided in the following embodiments are only schematic representations of the basic concept of the present invention. Therefore, the figures only show the components related to the present invention and are not drawn according to the actual number, shape and size of the components in the actual implementation. In the actual implementation, the form, quantity and proportion of each component can be arbitrarily changed, and the layout of the components may also be more complex.

[0019] like Figure 1 and Figure 2 As shown, a mineral-based sustained-release flavored straw includes an outermost sealing layer 1, an innermost mineral matrix layer 2, and a flavor substance layer attached to the mineral matrix layer 2. The mineral matrix layer 2 is a porous ceramic structure made from mineral raw materials. The flavor substance layer includes food-grade flavorings, such as fruit flavorings or concentrated natural fruit juices, which are physically adsorbed or weakly chemically bonded to the pores of the mineral matrix layer 2.

[0020] The mineral matrix layer 2 has a porosity of 30% to 50% and a pore size of 1 μm to 10 μm. The mineral matrix layer 2 is composed of 60% to 70% diatomaceous earth, 20% to 30% kaolinite, and 5% to 10% bentonite by mass. The higher content of diatomaceous earth is to form a porous structure, while kaolinite is to ensure the structural strength after sintering and prevent easy breakage. Finally, bentonite is used as a binder to ensure that the mineral matrix layer 2 does not easily dissolve when soaked in liquid.

[0021] The sealing layer 1 is composed of food-grade soluble materials, including beeswax and / or chitosan. The sealing layer 1 is coated onto the outside of the mineral matrix layer 2 by dip coating to control the release rate of substances attached to the mineral matrix layer 2 inside it. Because beeswax or chitosan itself is insoluble in water, after prolonged soaking, flavor substances will pass through the sealing layer 1 into the external aqueous solution. Therefore, the thickness of the sealing layer 1 can be used to control the release rate of flavor substances. The thickness of the sealing layer 1 ranges from 50μm to 200μm. According to tests, when the sealing layer 1 uses beeswax and has a thickness of 100μm, the release rate of flavor substances is approximately 0.1~0.5mg / day.

[0022] A method for preparing a mineral-based sustained-release flavored straw, based on the above-mentioned straw, specifically includes the following steps: Step 1: Take a certain amount of raw materials, which include 60%~70% diatomaceous earth, 20%~30% kaolin and 5%~10% bentonite by mass. Step 2: Grind the raw materials into a fine powder of 200-300 mesh, then add a certain amount of deionized water and mix to form a mud. Step 3: The mud is extruded to form a straw blank of a set size; the size range of the straw blank is 6mm~8mm outer diameter, 4mm~6mm inner diameter, and 150mm~200mm length. Step 4: Place the straw preform in a muffle furnace and heat it from the original temperature to 800℃~1000℃ at a rate of 5℃ / min, and hold it at this temperature range for 2h~4h to complete the firing. After natural cooling, a porous mineral matrix with a porosity of 30%~50% and a pore size distribution of 1μm~10μm is formed. The porosity is tested by mercury intrusion porosimetry, and the pore size distribution is obtained by scanning electron microscopy. Step 5: Using a vacuum impregnation method, the mineral matrix is ​​immersed in an aqueous solution containing a set flavor compound at a concentration of 5% to 20%. After maintaining this solution under a vacuum of -0.08 MPa for 1 to 3 hours, the matrix is ​​removed. The loading of the attached flavor compound is controlled to be 3% to 8% of the mineral matrix mass after drying. Step 6: The mineral matrix with attached flavor substances is immersed in the sealing layer 1 material solution by dip coating. The sealing layer 1 material solution contains beeswax or chitosan with a concentration of 1% to 3%. If beeswax is used, the temperature of the material solution needs to be greater than or equal to 70°C. Under this temperature environment, beeswax can melt and remain in a liquid state. After removal, it is naturally cooled and dried to form a sealing layer 1 with a thickness of 50μm to 200μm on the outside of the mineral matrix.

[0023] Example 1: This embodiment describes the preparation of a mineral-based sustained-release strawberry-flavored straw, including the following process: First, the mineral matrix layer 2 is prepared by grinding raw materials with a mass ratio of 65% diatomaceous earth, 25% kaolin, and 10% bentonite into a 200-mesh fine powder using a ball mill. 18% deionized water is added to form a mud, which is then extruded to form a straw blank with an outer diameter of 7mm, an inner diameter of 5mm, and a length of 180mm. The blank is placed in a muffle furnace and heated to 900℃ at a rate of 5℃ / min, held for 3 hours, and then naturally cooled to obtain a mineral matrix with a porosity of 40% and an average pore size of 5μm. Secondly, strawberry flavor substances were attached. A 10% strawberry flavor aqueous solution conforming to the national standard GB 2760 was prepared. The mineral matrix was immersed in the solution and kept under a vacuum of -0.08 MPa for 2 hours. After removal, it was dried at room temperature for 24 hours. The flavor substance loading was determined to be 5% of the matrix mass by weighing method. Finally, the sealing layer 1 is applied by heating the beeswax to 70°C until it melts into a liquid state, then immersing the mineral matrix with the attached flavor substances for 10 seconds, removing it and allowing it to cool naturally to form a beeswax sealing layer 1 of approximately 100 μm.

[0024] Example 2: This embodiment describes the preparation of a mineral-based sustained-release lemon-flavored straw, including the following process: First, the mineral matrix layer 2 is prepared by grinding raw materials with a mass ratio of 70% diatomaceous earth, 20% kaolin, and 10% bentonite into a 200-mesh fine powder using a ball mill. 18% deionized water is added to form a mud, which is then extruded to form a straw blank with an outer diameter of 7mm, an inner diameter of 5mm, and a length of 180mm. The blank is placed in a muffle furnace and heated to 850℃ at a rate of 5℃ / min, held for 4 hours, and then naturally cooled to obtain a mineral matrix with a porosity of 45% and an average pore size of 8μm. Secondly, lemon flavor compounds were attached. A 15% (w / w) lemon concentrate aqueous solution was prepared, and the mineral matrix was immersed in the solution and kept under a vacuum of -0.08 MPa for 1.5 hours. After removal, it was dried at room temperature for 24 hours. The flavor compound loading was determined to be 6% of the matrix mass by weighing method. Finally, a sealing layer 1 is applied. A 2% chitosan solution is prepared using a 1% acetic acid aqueous solution as the solvent. The mineral matrix with the attached flavoring substance is then immersed for 15 seconds, removed, and allowed to cool naturally to form a chitosan sealing layer 1 of approximately 150 μm.

[0025] Effect verification: First, the flavor pipettes obtained in Examples 1 and 2 were soaked in a water glass with a volume of approximately 200 ml and a liquid level of approximately 12 cm for 18 days each day. The content of components in the solution was detected and analyzed by gas chromatography-mass spectrometry (GC-MS), and the scores from different users were statistically analyzed. The results of the GC-MS analysis are shown in the table below.

[0026] Table 1. Table of solution concentrations obtained by gas chromatography-mass spectrometry analysis in Example 1. Days Peak area (μV·s) Calculate the concentration (mg / L) 1 129,876 1.598 2 162,500 2.001 3 156,800 1.931 4 159,200 1.960 5 153,900 1.896 6 165,300 2.036 7 151,800 1.869 8 163,900 2.019 9 155,200 1.911 10 151,500 1.865 11 142,876 1.758 12 129,876 1.598 13 100,100 1.175 14 86,987 1.003 15 67,654 0.802 16 33,987 0.405 17 11,321 0.162 18 250 - Table 2. Table of solution concentrations obtained by gas chromatography-mass spectrometry analysis in Example 1. Days Peak area (μV·s) Calculate the concentration (mg / L) 1 128,543 1.582 2 129,890 1.598 3 131,234 1.616 4 130,101 1.601 5 127,890 1.574 6 129,005 1.588 7 132,467 1.631 8 128,111 1.577 9 130,876 1.611 10 129,998 1.600 11 131,888 1.623 12 127,654 1.571 13 130,222 1.603 14 112,347 1.382 15 95,437 1.175 16 69,855 0.860 17 49,123 0.605 18 37,215 0.458 As can be seen from Tables 1 and 2, the flavor pipettes prepared in Examples 1 and 2 can release more than 0.1 mg / day of flavor substances in the soaking solution within 15 days, which ensures that the flavor substances in the solution are relatively sufficient.

[0027] In addition, 10 testers were invited to divide the solutions soaked in the two flavored straws into ten equal portions, drink them, and evaluate the taste of the solutions based on their personal feelings. One point was no taste, and five points was a strong taste. For Example 1, the average score on the first day was 4.5 points, the average score on the 7th day was 4.2 points, the average score on the 15th day was 3.8 points, and the score on the 16th day dropped to 2.5 points. Half of the participants felt that there was no strawberry flavor, while the other half felt that there was still a very faint taste. For Example 2, the average score for lemon flavor on the 1st day was 4.8 points, the average score on the 7th day was 4.4 points, the average score on the 15th day was 4.0 points, and the average score on the 16th day was 3.2 points. More than half of the participants felt that there was still a relatively faint lemon flavor.

[0028] Analysis of the two test results suggests that although chitosan has a slightly higher hydrophilicity than beeswax, meaning its release rate should be higher, the thickness of the chitosan sealing layer 1 and the higher concentration of lemon concentrate result in a greater amount of adhesion. In addition, the sour taste of lemon is more pronounced than that of strawberry. Therefore, the release time of Example 2 is longer, and the taste scores at each stage are higher than those of Example 1.

[0029] In summary, this flavored straw has the following characteristics: Long-lasting sustained release: Through the dual regulation of the porous structure of the mineral matrix and the surface sealing layer 1, the flavor substances are released slowly. The release period of more than 1mg per day can reach 15 days, which is far longer than the 1-3 day usage period of ordinary straws. In other words, the flavor substances can be released relatively stably within the usage period of this straw. Safe and environmentally friendly, it is made from natural mineral raw materials, including diatomaceous earth and kaolin, combined with beeswax or chitosan to form a sealing layer 1. It contains no plastic components, avoiding the risk of microplastic migration. Moreover, the mineral matrix can be naturally degraded, reducing pollution to the environment. Even if some is accidentally ingested by the human body, there is no need to worry about harm to the human body. It has high flavor stability. The adsorption of flavor substances by the mineral pores can reduce the loss of oxidation or volatilization during storage. The sealing layer 1 further isolates the external environment, ensuring that the flavor substances can be stably stored in the mineral matrix layer 2 when not in use. It is customizable. By adjusting the ratio of mineral raw materials, the porosity and pore size can be adjusted, and the release rate can be adjusted by adjusting the thickness of the sealing layer 1. Combined with different flavor substances, it can meet the drinking needs of different taste groups.

[0030] The above description is merely a specific example of the present invention and does not constitute any limitation on the present invention. Obviously, those skilled in the art, after understanding the content and principles of the present invention, may make various modifications and changes in form and detail without departing from the principles and structure of the present invention; however, these modifications and changes based on the spirit of the present invention are still within the scope of protection of the claims of the present invention.

Claims

1. A mineral-based sustained-release flavored straw, characterized in that, It includes an outermost sealing layer (1), an inner mineral matrix layer (2), and a flavor substance layer attached to the mineral matrix layer (2); wherein the mineral matrix layer (2) is a porous ceramic structure made of mineral raw materials; the flavor substance layer includes food-grade flavor components, which are physically adsorbed or weakly chemically bonded to the pores of the mineral matrix layer (2).

2. The mineral-based sustained-release flavored straw according to claim 1, characterized in that, The porosity of the mineral matrix layer (2) is 30%~50%, and the pore size is 1μm~10μm.

3. The mineral-based sustained-release flavored straw according to claim 2, characterized in that, The mineral matrix layer (2) consists of 60% to 70% diatomite, 20% to 30% kaolinite and 5% to 10% bentonite by mass.

4. The mineral-based sustained-release flavored straw according to claim 1, characterized in that, The sealing layer (1) is composed of food-grade soluble materials, including beeswax and / or chitosan.

5. A mineral-based sustained-release flavored straw according to claim 4, characterized in that, The sealing layer (1) is applied to the outside of the mineral matrix layer (2) by dip coating.

6. A mineral-based sustained-release flavored straw according to claim 5, characterized in that, The thickness of the sealing layer (1) ranges from 50 μm to 200 μm.

7. A method for preparing a mineral-based sustained-release flavored straw, characterized in that, The straw according to any one of claims 1 to 6 specifically includes the following steps: Step 1: Take a certain amount of raw materials, which include 60%~70% diatomaceous earth, 20%~30% kaolin and 5%~10% bentonite by mass. Step 2: Grind the raw materials to 200-300 mesh, then add a certain amount of deionized water and mix to form a mud. Step 3: The clay is extruded to form a straw blank of a set size; Step 4: Place the straw blank in a muffle furnace for firing, and after cooling, form a porous mineral matrix; Step 5: Using a vacuum impregnation method, the mineral matrix is ​​immersed in an aqueous solution containing the specified flavoring agent, and removed after a certain period of time. The loading of the attached flavoring agent is controlled to be 3% to 8% of the mineral matrix mass after drying. Step 6: The mineral matrix with attached flavor substances is immersed in the sealing layer (1) material solution by dip coating method, and then cooled and dried to form a sealing layer (1) with a thickness of 50μm ~200μm on the outside of the mineral matrix.

8. The method for preparing a mineral-based sustained-release flavored straw according to claim 7, characterized in that, The dimensions of the extruded straw preform in step 3 are 6mm~8mm outer diameter, 4mm~6mm inner diameter, and 150mm~200mm length.

9. The method for preparing a mineral-based sustained-release flavored straw according to claim 7, characterized in that, In step 4, during the muffle furnace firing process, the temperature is increased from the original temperature to 800℃~1000℃ at a rate of 5℃ / min, and held at this temperature range for 2h~4h; the porosity of the formed mineral matrix is ​​controlled to be 30%~50%, and the pore size distribution is 1μm~10μm.

10. The method for preparing a mineral-based sustained-release flavored straw according to claim 7, characterized in that, The sealing layer (1) solution in step 6 contains beeswax or chitosan with a concentration of 1% to 3%.

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