Preparation formula and preparation method of odorless colored clay
By using natural plant essential oils and an optimized centrifugal separation process, combined with the addition of calcium lactate and glycerin, the problems of odor and cracking of flour-based modeling clay have been solved, resulting in odorless, safe, and flexible modeling clay products.
Patent Information
- Application Number
- CN202511323099.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-16
- Publication Date
- 2025-12-19
Smart Images
Figure SMS_1
Abstract
Description
Technical Field
[0001] This invention relates to the field of materials technology for children's educational toys, and further to a formula and preparation method for odorless modeling clay. Background Technology
[0002] With the popularization of early childhood education concepts and the increasing demand for parent-child interaction, handmade creative toys (such as modeling clay) have become an important medium for preschool children's intellectual development and fine motor skills training. Among them, flour-based modeling clay, due to its natural, skin-friendly properties and soft colors, is more favored by parents than traditional modeling clay and super light clay, and is widely used in family parent-child activities and kindergarten art education courses. However, most flour-based modeling clay on the market contains additives such as industrial fragrances and preservatives, has a pungent odor, and long-term contact can cause discomfort to children. Moreover, the shapes created are prone to cracking, and the works cannot be properly preserved.
[0003] Therefore, there is an urgent need to develop a formula and preparation process for odorless colored clay to solve the technical problems in the existing technology. Summary of the Invention
[0004] In view of the above-mentioned technical problems, the purpose of this invention is to provide a formula for making odorless colored clay, which can solve the problems mentioned in the background art.
[0005] To achieve the above objectives, the present invention provides the following technical solution: This application provides a formula for making odorless modeling clay, comprising the following components: Edible wheat flour, wherein the composition of the edible wheat flour is 40%-60%; Natural plant essential oils; The active enzyme includes α-amylase and pullulanase, wherein the activity ratio of α-amylase to pullulanase is 2-4:1; Natural pigments, wherein the composition of the natural pigments is 0.5%-2.5%; Modifier; Calcium lactate, wherein the composition of calcium lactate is 1%-3%.
[0006] In some embodiments, the activity ratio of the α-amylase to the pullulanase is 3:1.
[0007] In some embodiments, the modifier comprises glycerol and citric acid, wherein the glycerol comprises 4%-7% and the citric acid comprises 0.1%-1%.
[0008] In some embodiments, the natural pigment is any one of beetroot red, turmeric, gardenia blue, and blueberry anthocyanin.
[0009] In some embodiments, the natural plant essential oil is any one of peppermint essential oil, citrus extract essential oil, and jasmine essential oil.
[0010] According to another aspect of the present invention, the present invention further provides a method for preparing odorless colored clay, for preparing the odorless colored clay described in any of the above embodiments, comprising the following steps: S1: Prepare edible wheat flour, active enzymes and calcium lactate according to the preset ratio; S2: Stir and mix the edible wheat flour and the modifier for 8-13 minutes to obtain a dry mixture; S3: Add warm water to the dry mixture and stir to obtain a mixed slurry; S4: The mixed slurry is heated and then an active enzyme is added to initiate the enzymatic hydrolysis reaction to obtain an enzymatically hydrolyzed slurry; S5: The enzymatically hydrolyzed slurry is introduced into a centrifuge device for centrifugal separation to obtain a purified product; S6: Add the purified material and modifier to a kneader and stir for 15-20 minutes to obtain the first modified substrate; S7: Add natural pigments and natural plant essential oils to the first modified substrate and stir to obtain a second modified substrate; S8: The second modified substrate is subjected to low-temperature curing treatment to obtain colored clay.
[0011] In some embodiments, the temperature of the warm water is 35°C-45°C, and the ratio of the dry mixture to the warm water is 2-5:10.
[0012] In some embodiments, the target temperature for the heat treatment in step S4 is 93°C-97°C.
[0013] In some embodiments, the centrifugal force of the centrifugal device in the centrifugal separation process is 2900g-3100g, and the disc gap is 0.15mm-0.3mm.
[0014] In some embodiments, the centrifugal separation process includes RO water washing.
[0015] Compared with existing technologies, the odorless colored clay production formula provided by this invention has at least the following beneficial effects: 1. This invention uses natural plant essential oils such as citrus extract and peppermint essential oil to replace industrial fragrances, avoiding the irritating odor of volatile organic compounds and ensuring that the modeling clay meets food contact material standards, thus ensuring the safety of children. At the same time, the activity ratio of α-amylase to pullulanase in the active enzymes of the raw material components is strictly controlled at 3:1. α-amylase degrades aldehyde and ketone odor precursors in wheat flour, while pullulanase cleaves amylopectin to produce an encapsulation effect, effectively reducing protein residue and thus reducing the odor produced by microbial decomposition, giving the final modeling clay product a stronger competitive advantage. 2. This invention optimizes the parameters of the centrifuge device in the preparation process, specifically by setting a centrifugal force of 2900g-3100g and a disc gap of 0.15mm-0.3mm, to achieve precise centrifugal separation, effectively improving the purity of the colored clay. Combined with RO water washing, the ash content of the colored clay is controlled below 0.08%, further reducing the generation of odor in the colored clay. 3. This invention utilizes the synergistic effect of calcium lactate and glycerin to crosslink starch, forming a calcium bridge structure. At the same time, the addition of glycerin increases the flexibility of the clay, significantly improving its crack resistance and moisture retention, thereby preventing premature hardening at room temperature. Detailed Implementation
[0016] The endpoints and any values of the ranges disclosed in this invention are not limited to the precise ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, the endpoint values of the various ranges, the endpoint values of the various ranges and individual point values, and individual point values can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this invention.
[0017] The main raw materials and their component contents used in the examples and comparative examples are shown below: The edible wheat flour is COFCO Group food-grade wheat flour FLM-GF001. The active enzyme system is Novozymes, α-amylase TSC-001, pullulanase PD2-010. Calcium lactate is COFCO Biochemical ZL-Ca100. The modifier glycerol is Shandong Shouguang Luqing Petrochemical, food-grade glycerol SG-GL001. The modifier citric acid is Lemon Biochemical food-grade citric acid LB-CA100. The natural pigment is Zhejiang Medicine anthocyanin ZJ-AC01.
[0018] The present application will be further described in detail below with reference to embodiments and comparative examples.
[0019] Examples 1-4 and Comparative Examples 1-2 provide formulas and methods for making odorless colored clay.
[0020] Example 1 Example 1 provides a formula and preparation method for odorless colored clay. The preparation method of the odorless colored clay includes the following steps: First, weigh out edible wheat flour, α-amylase, pullulanase, and calcium lactate according to the formula, and mix them evenly. The specific ratio is 50% wheat flour and 1% calcium lactate. Then, add the pre-mixed wheat flour and calcium lactate to a kneader and stir at room temperature for 8 minutes to obtain a uniform dry mixture. Next, add 35°C warm water to the dry mixture, with a flour-to-water ratio of 10:3, and start the kneader to stir for 20 minutes to obtain a mixed slurry. Transfer the mixed slurry to a constant temperature water bath, heat it to 95°C, maintain it for 10 minutes, then add α-amylase and pullulanase in a 3:1 ratio, and continue stirring for 20 minutes to start the starch enzymatic hydrolysis reaction to obtain an enzymatically hydrolyzed slurry. Finally, pump the enzymatically hydrolyzed slurry into a centrifuge and centrifuge for 15 minutes. The centrifuge was set to 3000g with a disc gap of 0.2mm. A clear liquid was then added to the top layer of solid material. The clear liquid was discharged, and the solid material was collected as the purified product. The purified product was then washed twice with RO water. The washed purified product and a modifier (glycerol and citric acid, 5% and 0.5% respectively) were added back to a kneader. The mixture was stirred at room temperature for 15 minutes to obtain the first modified substrate. Next, 1% beetroot red and citrus extract essential oil were added to the first modified substrate, and the mixture was stirred for 10 minutes. The second modified substrate was then transferred to a constant temperature chamber and kept at 65℃ for 15 minutes. After cooling to room temperature, it was processed into finished colored clay.
[0021] Example 2 Example 2 provides a formula and preparation method for odorless colored clay. The preparation method of the odorless colored clay includes the following steps: First, weigh out the edible wheat flour, α-amylase, pullulanase, and calcium lactate according to the formula, and mix them evenly. The specific ratio is 60% wheat flour and 2.5% calcium lactate. Then, add the pre-mixed wheat flour and calcium lactate to a kneader and stir at room temperature for 8 minutes to obtain a uniform dry mixture. Next, add 35°C warm water to the dry mixture, with a flour-to-water ratio of 4:1, and start the kneader to stir for 15 minutes to obtain a mixed slurry. Transfer the mixed slurry to a constant temperature water bath, heat it to 95°C, maintain it for 10 minutes, then add α-amylase and pullulanase in a 3:1 ratio, and continue stirring for 20 minutes to start the amylase hydrolysis reaction to obtain an enzymatically hydrolyzed slurry. Finally, pump the enzymatically hydrolyzed slurry into a centrifuge and centrifuge for 15 minutes. The centrifuge used a centrifuge with a centrifugal force of 3000g and a disc gap of 0.2mm. This resulted in a clear liquid on top and a solid layer below. The clear liquid was discharged, and the solid layer was collected as the purified product. The purified product was then washed twice with RO water. The washed purified product and a modifier (glycerol and citric acid) were added back into a kneader. The modifier consisted of 5% glycerol and 0.5% citric acid. The mixture was stirred at room temperature for 15 minutes to obtain the first modified substrate. Next, 1% beetroot red and citrus extract essential oil were added to the first modified substrate, and the mixture was stirred for 10 minutes. The second modified substrate was then transferred to a constant temperature chamber and kept at 65℃ for 15 minutes. After cooling to room temperature, it was processed into the finished colored clay product.
[0022] Comparative Example 1 Comparative Example 1 provides a formula and preparation method for odorless colored clay. The preparation method of the odorless colored clay includes the following steps: First, weigh out edible wheat flour, α-amylase, pullulanase, and calcium lactate according to the formula, and mix them evenly. The specific ratio is 50% wheat flour and 1% calcium lactate. Then, add the pre-mixed wheat flour and calcium lactate to a kneader and stir at room temperature for 8 minutes to obtain a uniform dry mixture. Next, add 35°C warm water to the dry mixture, with a flour-to-water ratio of 5:1, and start the kneader to stir for 10 minutes to obtain a mixed slurry. Transfer the mixed slurry to a constant temperature water bath, heat it to 95°C, maintain it for 10 minutes, then add α-amylase and pullulanase in a 5:1 ratio, and continue stirring for 10 minutes to start the amylase hydrolysis reaction to obtain an enzymatically hydrolyzed slurry. Finally, pump the enzymatically hydrolyzed slurry into a centrifuge and centrifuge for 15 minutes. The centrifuge was set to 3000g with a disc gap of 0.2mm. A clear liquid was then added to the top layer of solid material. The clear liquid was discharged, and the solid material was collected as the purified product. The purified product was then washed twice with RO water. The washed purified product and a modifier (glycerol and citric acid, 5% and 0.5% respectively) were added back to a kneader. The mixture was stirred at room temperature for 15 minutes to obtain the first modified substrate. Next, 1% beetroot red and citrus extract essential oil were added to the first modified substrate, and the mixture was stirred for 10 minutes. The second modified substrate was then transferred to a constant temperature chamber and kept at 65℃ for 15 minutes. After cooling to room temperature, it was processed into finished colored clay.
[0023] Comparative Example 2 Comparative Example 2 provides a formula and preparation method for odorless colored clay. The preparation method of the odorless colored clay includes the following steps: First, weigh out the edible wheat flour, α-amylase, pullulanase, and calcium lactate according to the formula, and mix them evenly. The specific ratio is 50% wheat flour and 1% calcium lactate. Then, add the pre-mixed wheat flour and calcium lactate to a kneader and stir at room temperature for 8 minutes to obtain a uniform dry mixture. Next, add 35°C warm water to the dry mixture, with a flour-to-water ratio of 10:3, and start the kneader to stir for 20 minutes to obtain a mixed slurry. Transfer the mixed slurry to a constant temperature water bath, heat it to 100°C, maintain it for 10 minutes, then add α-amylase and pullulanase in a 3:1 ratio, and continue stirring for 20 minutes to start the amylase hydrolysis reaction to obtain an enzymatically hydrolyzed slurry. Finally, pump the enzymatically hydrolyzed slurry into a centrifuge and centrifuge for 15 minutes. The centrifuge used a centrifuge with a centrifugal force of 3000g and a disc gap of 0.2mm. This resulted in a clear liquid on top and a solid layer below. The clear liquid was discharged, and the solid layer was collected as the purified product. The purified product was then washed twice with RO water. The washed purified product and a modifier (glycerol and citric acid) were added back into a kneader. The modifier consisted of 5% glycerol and 0.5% citric acid. The mixture was stirred at room temperature for 15 minutes to obtain the first modified substrate. Next, 1% beetroot red and citrus extract essential oil were added to the first modified substrate, and the mixture was stirred for 10 minutes. The second modified substrate was then transferred to a constant temperature chamber and kept at 65℃ for 15 minutes. After cooling to room temperature, it was processed into the finished colored clay product.
[0024] Comparative Example 3 Comparative Example 3 provides a formula and preparation method for odorless colored clay. The preparation method of the odorless colored clay includes the following steps: First, weigh out the edible wheat flour, α-amylase, pullulanase, and calcium lactate according to the formula, and mix them evenly. The specific ratio is 50% wheat flour and 1% calcium lactate. Then, add the pre-mixed wheat flour and calcium lactate to a kneader and stir at room temperature for 8 minutes to obtain a uniform dry mixture. Next, add 35°C warm water to the dry mixture, with a flour-to-water ratio of 10:3, and start the kneader to stir for 20 minutes to obtain a mixed slurry. Transfer the mixed slurry to a constant temperature water bath, heat it to 95°C, maintain it for 10 minutes, then add α-amylase and pullulanase in a 3:1 ratio, and continue stirring for 20 minutes to start the amylase hydrolysis reaction to obtain an enzymatically hydrolyzed slurry. Finally, pump the enzymatically hydrolyzed slurry into a centrifuge and centrifuge for 15 minutes. The centrifuge used a centrifuge with a centrifugal force of 3000g and a disc gap of 0.2mm. This resulted in a clear liquid on top and a solid layer below. The clear liquid was discharged, and the solid layer was collected as the purified product. The purified product was then washed twice with RO water. The washed purified product and a modifier (glycerol and citric acid) were added back into a kneader. The modifier consisted of 9% glycerol and 1% citric acid. The mixture was stirred at room temperature for 10 minutes to obtain the first modified substrate. Next, 1% beetroot red and citrus extract essential oil were added to the first modified substrate, and the mixture was stirred for 10 minutes. The second modified substrate was then transferred to a constant temperature chamber and kept at 65℃ for 15 minutes. After cooling to room temperature, it was processed into the finished colored clay product.
[0025] Comparative Example 4 Comparative Example 4 provides a formula and preparation method for odorless colored clay. The preparation method of the odorless colored clay includes the following steps: First, weigh out edible wheat flour, α-amylase, pullulanase, and calcium lactate according to the formula, and mix them evenly. The specific ratio is 50% wheat flour and 1% calcium lactate. Then, add the pre-mixed wheat flour and calcium lactate to a kneader and stir at room temperature for 8 minutes to obtain a uniform dry mixture. Next, add 35°C warm water to the dry mixture, with a flour-to-water ratio of 10:3, and start the kneader to stir for 20 minutes to obtain a mixed slurry. Transfer the mixed slurry to a constant temperature water bath, heat it to 95°C, maintain it for 10 minutes, then add α-amylase and pullulanase in a 3:1 ratio, and continue stirring for 20 minutes to start the starch enzymatic hydrolysis reaction to obtain an enzymatically hydrolyzed slurry. Finally, pump the enzymatically hydrolyzed slurry into a centrifuge and centrifuge for 15 minutes. The centrifuge was set to 2000g with a disc gap of 0.4mm. A clear liquid was then added to the top layer of solid material. The clear liquid was discharged, and the solid material was collected as the purified product. The purified product was then washed twice with RO water. The washed purified product and a modifier (glycerol and citric acid, 5% and 0.5% respectively) were added back to a kneader and stirred at room temperature for 15 minutes to obtain the first modified substrate. Next, 1% beetroot red and citrus extract essential oil were added to the first modified substrate and stirred for 10 minutes. The second modified substrate was then transferred to a constant temperature chamber and kept at 65℃ for 15 minutes. After cooling to room temperature, it was processed into a finished colored clay product.
[0026] Comparative Example 5 Comparative Example 5 provides a formula and preparation method for odorless colored clay. The preparation method of the odorless colored clay includes the following steps: First, weigh out the edible wheat flour, α-amylase, pullulanase, and calcium lactate according to the formula, and mix them evenly. The specific ratio is 70% wheat flour and 3% calcium lactate. Then, add the pre-mixed wheat flour and calcium lactate to a kneader and stir at room temperature for 8 minutes to obtain a uniform dry mixture. Next, add 35°C warm water to the dry mixture, with a flour-to-water ratio of 10:3, and start the kneader to stir for 20 minutes to obtain a mixed slurry. Transfer the mixed slurry to a constant temperature water bath, heat it to 100°C, maintain it for 10 minutes, then add α-amylase and pullulanase in a 3:1 ratio, and continue stirring for 20 minutes to start the amylase hydrolysis reaction to obtain an enzymatically hydrolyzed slurry. Finally, pump the enzymatically hydrolyzed slurry into a centrifuge and centrifuge for 15 minutes. The centrifuge used a centrifuge with a centrifugal force of 3000g and a disc gap of 0.2mm. This resulted in a clear liquid on top and a solid layer below. The clear liquid was discharged, and the solid layer was collected as the purified product. The purified product was then washed twice with RO water. The washed purified product and a modifier (glycerol and citric acid) were added back into a kneader. The modifier consisted of 5% glycerol and 0.5% citric acid. The mixture was stirred at room temperature for 15 minutes to obtain the first modified substrate. Next, 1% beetroot red and citrus extract essential oil were added to the first modified substrate, and the mixture was stirred for 10 minutes. The second modified substrate was then transferred to a constant temperature chamber and kept at 65℃ for 15 minutes. After cooling to room temperature, it was processed into the finished colored clay product.
[0027] Comparative Example 6 Comparative Example 6 provides a formula and preparation method for odorless colored clay. The preparation method of the odorless colored clay includes the following steps: First, weigh out edible wheat flour, α-amylase, pullulanase, and calcium lactate according to the formula, and mix them evenly. The specific ratio is 50% wheat flour and 1% calcium lactate. Then, add the pre-mixed wheat flour and calcium lactate to a kneader and stir at room temperature for 8 minutes to obtain a uniform dry mixture. Next, add 35°C warm water to the dry mixture, with a flour-to-water ratio of 10:3, and start the kneader to stir for 20 minutes to obtain a mixed slurry. Transfer the mixed slurry to a constant temperature water bath, heat it to 95°C, maintain it for 10 minutes, then add α-amylase and pullulanase in a 3:1 ratio, and continue stirring for 20 minutes to start the starch enzymatic hydrolysis reaction to obtain an enzymatically hydrolyzed slurry. Finally, pump the enzymatically hydrolyzed slurry into a centrifuge and centrifuge for 15 minutes. The centrifuge was set to 3000g with a disc gap of 0.2mm. A clear liquid was then added to the top layer of solid material. The clear liquid was discharged, and the solid material was collected as the purified product. The purified product was then washed twice with RO water. The washed purified product and a modifier (glycerol and citric acid) were added back to a kneader. The modifier consisted of 5% glycerol and 0.5% citric acid. The mixture was stirred at room temperature for 10 minutes to obtain the first modified substrate. Next, 1% beetroot red and citrus extract essential oil were added to the first modified substrate, and the mixture was stirred for 10 minutes. The second modified substrate was then transferred to a constant temperature chamber and kept at 65℃ for 15 minutes. After cooling to room temperature, the mixture was processed into finished colored clay.
[0028] Performance testing The colored clay products prepared in Examples 1-2 and Comparative Examples 1-5 were tested for odor level, moisture retention, viscosity, and safety. Odor level was tested according to GB 6675.1-2014 "Toy Safety Standard". Moisture retention and viscosity were tested according to QB / T 2960-2008 "Coatings for Toys". Specifically, the cracking of the colored clay was observed after 7 days. Safety was tested according to EN71-3:2019 "EU Heavy Metal Migration Test". Specifically, the heavy metal retention rate was checked. The results are shown in Table 1.
[0029] Table 1
[0030] As can be seen from Table 1, among Examples 1-2, Example 1 has the most balanced overall performance. Compared with Comparative Examples 1, 2, 4 and 6, the colored clay products prepared by Examples 1-2 have better overall performance. Compared with Comparative Examples 3 and 5, the colored clay products prepared by Examples 1-2 have no odor and better moisture retention. It can be seen that reasonable raw material parameters and reasonable process parameters can bring better overall performance to the colored clay products.
[0031] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.
Claims
1. A recipe for making odorless colored clay, characterized in that, Comprise the following components: Edible wheat flour, the component of the edible wheat flour is 40%-60%; Natural plant essential oil; Active enzyme, the active enzyme includes alpha-amylase and pullulanase, the activity ratio of the alpha-amylase and the pullulanase is 2-4:1; Natural pigment, the component of the natural pigment is 0.5%-2.5%; Modifier; Calcium lactate, the component of the calcium lactate is 1%-3%.
2. The preparation formula of the odorless color clay according to claim 1, wherein the activity ratio of the alpha-amylase and the pullulanase is 3:
1.
3. The preparation formula of the odorless color clay according to claim 1, wherein the modifier comprises glycerol and citric acid, the component of the glycerol is 4%-7%, and the component of the citric acid is 0.1%-1%.
4. The preparation formula of the odorless color clay according to claim 3, wherein the natural pigment is any one of beet red, turmeric, gardenia blue and blueberry anthocyanin.
5. The preparation formula of the odorless color clay according to any one of claims 1-4, wherein the natural plant essential oil is any one of peppermint essential oil, citrus extract essential oil and jasmine essential oil. Comprise the following steps: S1: configure edible wheat flour, active enzyme and calcium lactate according to a preset ratio; S2: stir and mix the edible wheat flour and the modifier for 8-13 minutes to obtain a dry mixture; S3: add warm water to the dry mixture and stir to obtain a mixed slurry; 6. A method for preparing an odorless colored clay for preparing the odorless colored clay according to claims 1-5, characterized in that, S4: heat treat the mixed slurry, and then add active enzyme to start enzyme reaction to obtain an enzyme hydrolysis slurry; S5: introduce the enzyme hydrolysis slurry into a centrifugal device for centrifugal separation treatment to obtain a purified product; S6: add the purified product and modifier to a kneader and stir for 15-20 minutes to obtain a first modified substrate; S7: add natural pigment and natural plant essential oil to the first modified substrate and stir to obtain a second modified substrate; S8: low-temperature cure the second modified substrate to obtain a color clay.
7. The preparation method of the odorless color clay according to claim 6, wherein the temperature of the warm water is 35-45 DEG C, and the ratio of the dry mixture to the warm water is 2-5:
10.
8. The preparation method of the odorless color clay according to claim 7, wherein the target temperature of the heating treatment in the step S4 is 93-97 DEG C.
9. The preparation method of the odorless color clay according to claim 8, wherein the centrifugal force of the centrifugal device in the centrifugal separation treatment is 2900-3100g, and the disc gap is 0.15-0.3mm.
10. The preparation method of the odorless color clay according to claim 9, wherein the centrifugal separation treatment comprises RO water washing treatment.