Food-grade butter lamp and manufacturing method thereof

Abstract

The invention relates to the technical field of pastry lamps, in particular to a food-grade ghee lamp and a manufacturing method thereof.The manufacturing method includes the steps that zebra grass is selected to support a base body, degreased cotton is wound and preheated to manufacture a wick, food-grade ghee is selected, filtered to remove impurities, subjected to vacuum deacidification and then heated to be melted, the wick is installed on a dry lamp bowl, the perpendicularity is adjusted, and firmness is guaranteed; during oil injection, oil is slowly injected along the inner wall to avoid wick deviation, control stable observation and distribution, cooling is performed after standing, and the food-grade ghee lamp is obtained after ghee is solidified. A zebra grass supporting base body and a degreasing cotton winding structure are adopted, the compactness of a wick is enhanced through preheating treatment, the purity of ghee is improved through vacuum deacidification and filtration, lamp bowl drying and vertical installation guarantee stable assembly, the wick is prevented from deviating and uniform distribution is promoted through an along-wall oil injection mode, and the solidification process is optimized through staged cooling; the method improves the structural strength of the lamp wick and the cleanliness of ghee, reduces combustion residues and flame fluctuation, and improves the consistency of finished products and the use reliability.

Description

Technical Field

[0001] This invention relates to the field of ghee lamp technology, and more particularly to a food-grade ghee lamp and its manufacturing method. Background Technology

[0002] The field of ghee lamp technology includes lighting devices that use ghee as fuel and their related manufacturing processes. The core content involves ghee formulation design, lamp body structure construction, combustion performance optimization, and material safety performance control. The systematic introduction includes the selection of ghee sources such as animal and vegetable oils, processing techniques such as purification and mixing, lamp body forming methods such as mold casting and hand shaping, selection of wick materials such as cotton thread and paper wick, and stability and environmental protection requirements during the combustion process.

[0003] One method for making a food-grade ghee lamp refers to the technical aspects of ghee raw material purification, wick pretreatment, mixture proportioning, and molding process. Specific solutions include using food-grade vegetable oils such as palm oil or rapeseed oil as the base raw material, melting it by heating to a specific temperature and filtering it through multiple layers of gauze to remove solid impurities, adding edible pigments and flavorings to adjust the appearance and aroma, using metal or plastic molds for injection molding of the lamp body, and treating the wick through soaking and drying processes to ensure uniform ghee adsorption.

[0004] In existing technologies, ghee processing relies on heating and gauze filtration, which fails to completely remove acidic components and minute impurities. This easily produces smoke and odors during combustion. The wicks, made of cotton thread or paper, lack pretreatment, resulting in a loose structure that leads to uneven adsorption and unstable flames. The lack of directional control during the oil filling process may directly impact the wick, causing it to shift and affecting the uniformity of ghee distribution. The lamp bowl processing neglects the drying step, allowing residual moisture to mix into the ghee, reducing quality and combustion efficiency. These shortcomings lead to inconsistent product performance and a decline in user experience. Summary of the Invention

[0005] To address the technical problems existing in the prior art, embodiments of the present invention provide a food-grade ghee lamp and its manufacturing method. The technical solution is as follows: A method for making a food-grade butter lamp, comprising the following steps: S1. Select zebra grass as the supporting substrate, tightly wrap degreased cotton clockwise around the surface of the substrate, and preheat the wick after wrapping to obtain a finished wick with a natural supporting structure. S2. Select edible ghee that meets food-grade standards, filter it to remove impurities, then perform vacuum deacidification treatment, and then heat it until the ghee is completely melted. S3. First, dry the cleaned lamp bowl to avoid residual moisture affecting the quality of the ghee. Then, install the wick prepared in step S1 into the center of the lamp bowl using a suitable fixing structure. During the installation process, adjust the verticality of the wick to ensure a stable flame during subsequent combustion. After fixing, check whether the wick is loose to ensure a firm assembly. S4. Before pouring the oil, confirm that the melted ghee is in a stable flow state to avoid poor fluidity due to temperature fluctuations. Then, slowly pour the melted ghee from step S2 into the lamp bowl along the inner wall of the lamp bowl to avoid direct impact on the wick and causing positional displacement. At the same time, control the stability of the oil pouring process to prevent the ghee from splashing out of the lamp bowl. After the oil is poured, observe the distribution of the ghee in the lamp bowl to confirm that there is no obvious local accumulation or gaps. S5. First, let the lamp bowl stand in a room temperature environment, then lower the ambient temperature to continue cooling. After the ghee has completely solidified, you will get a food-grade ghee lamp.

[0006] Preferably, the diameter of the zebra grass support substrate in S1 is 2-3 mm, the winding density of the degreased cotton is 3-5 turns per centimeter; the preheating treatment is held at 60-70℃ for 10 minutes; and the twist of the degreased cotton is 80-100 twists / meter. After winding, a layer of food-grade beeswax coating with a thickness of 0.1-0.2 mm is evenly applied to the surface of the wick. The coating can improve the ignition efficiency by more than 30%.

[0007] Preferably, the parameters for the vacuum deacidification process in S2 are: vacuum degree -0.08MPa, temperature 60℃; the temperature at which the ghee is heated to complete melting is 45-55℃; and after pretreatment, the acid value of the edible ghee is ≤0.5mgKOH / g, the peroxide value is ≤0.25g / 100g, and the heating process adopts electromagnetic heating, which reduces carbon emissions by more than 30% compared with traditional open flame heating.

[0008] Preferably, the lamp core in S3 is fixed by a ceramic bracket, and the distance between the bottom of the lamp core and the bottom of the lamp bowl is kept at 8-10mm; the lamp bowl adopts a split structure, including a ceramic inner liner and a high-temperature resistant plastic base, which are detachably connected by threads; the inner wall of the ceramic inner liner is provided with a food-grade non-stick coating, which does not peel off after a high temperature test at 200℃, and the plastic base does not crack after a low temperature test at -20℃.

[0009] Preferably, during the S2 ghee pretreatment, 0.5%-1% of triethyl citrate is added to the deacidified ghee as a food-grade combustion aid and stirred until completely dissolved to improve the low-temperature ignition performance of the ghee; after the S1 wick is prepared, the top of the wick is beveled to form a 45° angled ignition end; and after the S4 oil injection molding, a breathable food-grade non-woven fabric is covered on the surface of the ghee, and removed after standing for 5 minutes to reduce the adhesion of impurities on the surface of the ghee. Through the above process optimization, the flame is ensured to be stable during the combustion of the finished product, pollutant emissions are reduced, and the combustion time is extended.

[0010] Preferably, the conditions for standing at room temperature in S5 are 1 hour at 25°C, and the cooling temperature after cooling is 10-15°C and the cooling time is 2 hours. During the cooling process, the ambient humidity is maintained at 40%-50% by the humidity control system so that the surface flatness error of the ghee after solidification is ≤0.5mm and no air bubbles are generated inside.

[0011] Preferably, the zebra grass support substrate of the wick in S1 is treated with anti-corrosion and does not mold after being soaked in ghee for 30 days; the length of the wick protruding from the ghee surface is 6-8mm, and there is no off-center burning or falling over during the burning process.

[0012] Preferably, the amount of ghee injected in S4 is 85%-90% of the volume of the lamp bowl; and after the ghee is injected and formed but before gradient cooling, a vacuum degassing step is added: the lamp bowl after ghee injection is placed in a vacuum environment of -0.06MPa for 5-8 minutes to remove residual air bubbles inside the ghee; after cooling, food-grade safety testing is required, including microbial indicators such as total bacterial count ≤100CFU / g, and heavy metal content such as lead ≤0.1mg / kg and arsenic ≤0.05mg / kg, to ensure that the finished product meets food contact safety standards.

[0013] A food-grade ghee lamp is prepared using any of the above-described methods for making food-grade ghee lamps.

[0014] The beneficial effects of the technical solutions provided by the embodiments of the present invention include at least the following: This invention uses zebra grass as a supporting substrate and wraps it with defatted cotton. Preheating treatment enhances the compactness of the wick structure. Food-grade ghee is filtered to remove impurities and vacuum deacidified to improve its purity. Drying the lamp bowl and vertically installing the wick ensures a firm assembly. During ghee injection, it is slowly poured along the inner wall to prevent wick displacement and promote uniform ghee distribution. Static time and staged cooling optimize the ghee solidification process. These methods improve the mechanical strength of the wick, the cleanliness of the ghee, the installation accuracy, and the consistency of the finished product. Compared with existing technologies, the introduction of natural support and vacuum treatment reduces combustion residue and flame fluctuations, improving product stability and safety performance. Attached Figure Description

[0015] Figure 1 This is a flowchart of the method for making butter lamps according to the present invention. Detailed Implementation

[0016] The technical solution of the present invention will now be described with reference to the accompanying drawings.

[0017] In embodiments of the present invention, words such as "exemplarily," "for example," etc., are used to indicate that something is an example, illustration, or description. Any embodiment or design described as "exemplary" in the present invention should not be construed as being more preferred or advantageous than other embodiments or designs. Specifically, the use of the word "exemplary" is intended to present the concept in a concrete manner. Furthermore, in embodiments of the present invention, the meaning expressed by "and / or" can be both, or either one.

[0018] In the embodiments of this invention, the terms "image" and "picture" may sometimes be used interchangeably. It should be noted that, without emphasizing the distinction between them, they convey the same meaning. Similarly, the terms "of," "corresponding (relevant)," and "corresponding" may sometimes be used interchangeably. It should be noted that, without emphasizing the distinction between them, they convey the same meaning.

[0019] In this embodiment of the invention, sometimes a subscript such as W1 may be written in a non-subscript form such as W1. When the difference is not emphasized, the meaning they express is the same.

[0020] To make the technical problems, technical solutions and advantages of the present invention clearer, a detailed description will be given below in conjunction with the accompanying drawings and specific embodiments.

[0021] Please see Figure 1 This invention provides a technical solution: a method for making a food-grade ghee lamp, comprising the following steps: S1. Select zebra grass as the supporting substrate, tightly wrap degreased cotton clockwise around the surface of the substrate, and preheat the wick after wrapping to obtain a finished wick with a natural supporting structure. S2. Select edible ghee that meets food-grade standards, filter it to remove impurities, then perform vacuum deacidification treatment, and then heat it until the ghee is completely melted. S3. First, dry the cleaned lamp bowl to avoid residual moisture affecting the quality of the ghee. Then, install the wick prepared in step S1 into the center of the lamp bowl using a suitable fixing structure. During the installation process, adjust the verticality of the wick to ensure a stable flame during subsequent combustion. After fixing, check whether the wick is loose to ensure a firm assembly. S4. Before pouring the oil, confirm that the melted ghee is in a stable flow state to avoid poor fluidity due to temperature fluctuations. Then, slowly pour the melted ghee from step S2 into the lamp bowl along the inner wall of the lamp bowl to avoid direct impact on the wick and causing positional displacement. At the same time, control the stability of the oil pouring process to prevent the ghee from splashing out of the lamp bowl. After the oil is poured, observe the distribution of the ghee in the lamp bowl to confirm that there is no obvious local accumulation or gaps. S5. First, let the lamp bowl stand in a room temperature environment, then lower the ambient temperature to continue cooling. After the ghee has completely solidified, you will get a food-grade ghee lamp.

[0022] Furthermore, the zebra grass support substrate mentioned in S1 has a diameter of 2-3 mm, and the degreased cotton has a winding density of 3-5 turns per centimeter; the preheating treatment is carried out at 60-70℃ for 10 minutes; and the twist of the degreased cotton is 80-100 twists / meter. After winding, a layer of food-grade beeswax coating with a thickness of 0.1-0.2 mm is evenly applied to the surface of the wick. The coating can improve the ignition efficiency by more than 30%.

[0023] Furthermore, the parameters for the vacuum deacidification treatment described in S2 are: vacuum degree -0.08MPa, temperature 60℃; the temperature at which the ghee is heated to complete melting is 45-55℃; and after pretreatment, the acid value of the edible ghee is ≤0.5mgKOH / g, the peroxide value is ≤0.25g / 100g, and the heating process adopts electromagnetic heating, which reduces carbon emissions by more than 30% compared with traditional open flame heating.

[0024] Furthermore, the lamp wick described in S3 is fixed by a ceramic bracket, and the distance between the bottom of the lamp wick and the bottom of the lamp bowl is maintained at 8-10mm; the lamp bowl adopts a split structure, including a ceramic inner liner and a high-temperature resistant plastic base, which are detachably connected by threads; the inner wall of the ceramic inner liner is provided with a food-grade non-stick coating, which does not peel off after a high temperature test at 200℃, and the plastic base does not crack after a low temperature test at -20℃.

[0025] Furthermore, during the S2 ghee pretreatment, 0.5%-1% of triethyl citrate is added to the deacidified ghee as a food-grade combustion aid and stirred until completely dissolved to improve the ghee's low-temperature ignition performance. After the S1 wick is prepared, the top of the wick is beveled to form a 45° angled ignition end. After the S4 oil injection molding, a breathable food-grade non-woven fabric is covered on the ghee surface and removed after standing for 5 minutes to reduce the adhesion of impurities on the ghee surface. Through the above process optimization, the flame is ensured to be stable during the combustion of the finished product, pollutant emissions are reduced, and the combustion time is extended.

[0026] Furthermore, the conditions for standing at room temperature described in S5 are to maintain the temperature at 25°C for 1 hour, and the cooling temperature after cooling is 10-15°C and the cooling time is 2 hours. During the cooling process, the ambient humidity is maintained at 40%-50% by the humidity control system, so that the surface flatness error of the ghee after solidification is ≤0.5mm and no bubbles are generated inside.

[0027] Furthermore, the zebra grass support substrate of the wick described in S1 is treated with anti-corrosion and shows no mold growth after being soaked in ghee for 30 days; the length of the wick protruding from the ghee surface is 6-8mm, and there is no off-center burning or lodging during the burning process.

[0028] Furthermore, the amount of ghee injected in S4 is 85%-90% of the lamp bowl's volume; and after the ghee injection and before gradient cooling, a vacuum degassing step is added: the lamp bowl after ghee injection is placed in a vacuum environment of -0.06MPa for 5-8 minutes to remove residual air bubbles inside the ghee; after cooling, food-grade safety testing is required, including microbial indicators such as total bacterial count ≤100CFU / g, and heavy metal content such as lead ≤0.1mg / kg and arsenic ≤0.05mg / kg, to ensure that the finished product meets food contact safety standards.

[0029] In the specific implementation process, this module operates with the goal of "mass production of 100 finished lamp wicks", and the steps are as follows: Zebra grass with a 12-month growth cycle was selected, and after removing surface impurities, it was cut into 8cm long sections. These sections were then treated with a preservative process involving soaking in a 0.1% food-grade potassium sorbate solution for 2 hours followed by hot air drying at 60℃ for 30 minutes. After treatment, substrates with a diameter of 2.5mm (diameter deviation ≤0.1mm to ensure uniform support) were selected, solving the problem of traditional lamp wicks being unsupported and prone to tipping over. Defatted cotton conforming to GB / T3985-2017 standard is selected, with a twist controlled at 90 twists / meter (too low a twist will cause loosening, while too high a twist will affect oil absorption efficiency). An automatic winding device is used to tightly wrap the cotton around the zebra grass surface in a clockwise direction (clockwise winding reduces cotton shedding during combustion), with a winding density set at 4 turns per centimeter (each turn has a 30% overlap to ensure tight winding and prevent clogging of the oil absorption channels). The diameter of the wick after winding is 5mm, with an error ≤0.2mm.

[0030] The wound wicks were placed in a constant temperature oven, set at 65℃ for 10 minutes. The purpose of preheating is to shrink and shape the cotton fibers, reducing wick shift caused by the cotton becoming fluffy after subsequent oiling. Tests showed that the dimensional stability of the wicks improved by 40% after preheating, which is better than traditional wicks that were not preheated.

[0031] Food-grade beeswax conforming to GB1886.235-2016 standard is selected and heated to 62℃ (the melting point of beeswax is 60-62℃, at which temperature it is a stable liquid). The beeswax is then applied using a brush, with the coating thickness controlled at 0.15mm (detected in real-time using a coating thickness gauge). This beeswax coating improves ignition efficiency by over 30%. Specifically, traditional uncoated wicks require 10 seconds to ignite, while this solution requires only 7 seconds, and produces no black smoke during the initial combustion.

[0032] An automatic cutter is used to bevel the top of the wick to form a 45° tilt angle (tilt angle error ≤2°). This structure increases the contact area between the wick and the air, further improving the ignition speed, while avoiding incomplete combustion caused by cotton buildup at the top.

[0033] Furthermore, the operation was carried out with the goal of "processing 10 kg of edible ghee", and the steps are as follows: Edible ghee conforming to GB15196-2015 "National Food Safety Standard for Edible Oils and Fats" was selected, with an initial acid value of 1.2 mg KOH / g and a peroxide value of 0.6 g / 100g. It was filtered under normal pressure using an 80-mesh stainless steel filter (0.18 mm pore size) at a filtration speed of 2 kg / min to remove impurities with a diameter >0.18 mm (such as fine solid particles and fibers). The impurity content after filtration was ≤0.01%.

[0034] The filtered ghee was poured into a vacuum deacidification tank. After closing the tank door, the vacuum pump was started to achieve a vacuum level of -0.08 MPa (a vacuum level below -0.08 MPa will cause the ghee to boil, while a level above will result in low deacidification efficiency). Simultaneously, the heating device was turned on to raise the temperature inside the tank to 60℃ (at this temperature, free fatty acids in the ghee are easily volatilized without destroying the nutritional components of the ghee). The tank was kept at this temperature for 2 hours for deacidification. During the deacidification process, free fatty acids were discharged through the vacuum pump. After testing, the acid value of the ghee decreased to 0.4 mg KOH / g, meeting the required standards.

[0035] Add 0.08 kg of triethyl citrate to the deacidified ghee (the addition amount is 0.8%, which is within the optimal range of 0.5%-1%. If the addition amount is too low, the combustion-supporting effect will not be obvious, and if it is too high, it will affect the solidification of the ghee). Stir with a stirrer at 500 rpm for 10 minutes until the triethyl citrate is completely dissolved. Take a sample to test the uniformity of dissolution to ensure that there is no local aggregation.

[0036] The ghee containing the combustion aid was transferred to an electromagnetic heating tank, and the heating temperature was set to 50℃ (at this temperature, the ghee melts completely with low viscosity and good fluidity; below 45℃, melting is incomplete, and above 55℃, it is easily oxidized), with a heating time of 20 minutes. Electromagnetic heating was chosen because of its high thermal efficiency (up to 90%) and low carbon emissions. Compared to traditional open flame heating: traditional open flame heating of 10kg of ghee requires 0.5m³ of natural gas, corresponding to 1000g of carbon emissions; electromagnetic heating consumes 5kWh of electricity, corresponding to 700g of carbon emissions, reducing carbon emissions by 30%, which meets environmental protection requirements.

[0037] The acid value was tested according to GB5009.229-2016 standard, and the result was 0.4 mg KOH / g; the peroxide value was tested according to GB5009.227-2016 standard, and the result was 0.2 g / 100g. Both meet the requirements of ≤0.5 mg KOH / g and ≤0.25 g / 100g.

[0038] Furthermore, the operation will proceed with the goal of "assembling 100 lamp bowls," and the steps are as follows: Made of alumina ceramic, with a volume of 100ml, the inner wall is coated with a food-grade polytetrafluoroethylene non-stick coating (coating thickness 0.05mm). The inner liner was placed in a high-temperature oven at 200℃ for 2 hours. After removal, the inner wall was wiped with a cotton swab; no coating peeling or scratches were observed, meeting high-temperature stability requirements. Made of PPO (polyphenylene oxide), which has excellent low-temperature resistance. The base was placed in a low-temperature chamber, set to -20℃ and kept at that temperature for 4 hours. After being removed, a pressure test was conducted (50N pressure was applied). There was no cracking or deformation, which meets the requirements for low-temperature stability. Made of zirconia ceramic, with a hole diameter of 5.1mm (slightly larger than the wick diameter of 5mm to ensure that the wick can be inserted without loosening) and a height of 10mm.

[0039] The ceramic inner liner and the plastic base are assembled using a threaded connection. The thread specification is M10×1.5 (thread accuracy is 6H). Food-grade silicone grease is applied during assembly (to reduce thread wear). After assembly, the tightening torque is checked with a torque wrench and set to 5 N·m (too low a torque will cause loosening, and too high a torque will damage the parts). Ensure that the connection between the two is firm and without wobbling.

[0040] Insert the prepared wick into the ceramic holder and adjust its position so that the distance between the bottom of the wick and the bottom of the lamp bowl is 9mm (measured with a depth caliper, the distance error is ≤0.2mm; this distance ensures sufficient space for the bottom of the wick to absorb oil and avoids overheating due to direct contact with the bottom of the lamp bowl). Use a level to check the verticality of the wick, ensuring the verticality error is ≤0.5° (excessive verticality will cause the flame to shift during combustion). After adjustment, fix the holder with food-grade high-temperature resistant adhesive, let it stand for 10 minutes to cure, and check that the wick is not loose and is firmly fixed.

[0041] Furthermore, the operation was carried out with the objective of "filling 100 assembled lamp bowls with oil," and the steps were as follows: Before adding oil, the viscosity of the melted ghee was tested using a rotational viscometer at a temperature of 50°C. The viscosity value was 150 mPa·s (the ghee has stable fluidity when the viscosity is ≤200 mPa·s, which can avoid local accumulation caused by poor fluidity during oil addition), confirming that it met the oil addition requirements.

[0042] An automatic ghee dispenser with an 8mm diameter needle is used. Ghee is slowly injected along the inner wall of the lamp bowl (5mm from the inner wall) at a speed of 5ml / s (too fast a speed may impact the wick and cause it to shift position, while too slow a speed may cause the ghee to cool and solidify). Each lamp bowl is filled with 88ml of ghee (the lamp bowl has a volume of 100ml, so the filling volume is 88%, falling within the 85%-90% range, with 12% space reserved to prevent overflow when the ghee solidifies and shrinks). After filling, the ghee distribution is visually observed, with no obvious local accumulation or gaps, and the wick position remains unchanged.

[0043] After the butter is filled, immediately cover it with food-grade PET non-woven fabric (0.1mm pore size, breathable and able to block external impurities). The non-woven fabric should be 2cm larger than the opening of the lamp holder (to ensure complete coverage). After standing for 5 minutes, remove the non-woven fabric with tweezers. The test results showed that the amount of impurities adhering to the surface of the butter after covering it with non-woven fabric was ≤0.001g, a 90% reduction compared to when it was uncovered.

[0044] After filling the lamp bowl with ghee, place it into a vacuum chamber, close the chamber door, and start the vacuum pump to achieve a vacuum level of -0.06 MPa (a vacuum level below -0.06 MPa will cause ghee to splatter, while a level above will result in incomplete air bubble removal). Maintain this vacuum for 6 minutes (too short a time will not allow all air bubbles to escape, while too long a time will cause the ghee to separate). After the ghee is vented, remove the lamp bowl, cut open the ghee, and observe that there are no air bubbles larger than 0.1 mm in diameter inside, thus solving the problem of unstable combustion caused by air bubbles in traditional ghee filling processes.

[0045] Furthermore, the operation was carried out with the goal of "cooling 100 oil-filled lamp bowls," and the steps are as follows: After vacuum degassing, place the lamp bowl into a constant temperature and humidity chamber. Set the temperature to 25℃ (a normal temperature environment allows the ghee to cool slowly, avoiding excessive temperature differences that could cause surface cracking) and the humidity to 45% (humidity should be between 40% and 50%; excessive humidity can cause condensation on the ghee surface, while insufficient humidity can cause rapid evaporation of surface moisture, leading to cracks). Let it stand for 1 hour. Record the temperature and humidity every 15 minutes during the standing period, ensuring fluctuations are ≤±1℃ and ±2%, respectively.

[0046] After standing at room temperature, the temperature of the constant temperature and humidity chamber is lowered to 12℃ (within the 10-15℃ range, and the cooling rate is set to 5℃ / 30min to avoid rapid cooling causing internal stress in the ghee), maintaining a humidity of 45%, and cooled for 2 hours. A humidity sensor is used to monitor the humidity in real time during the cooling process, and the humidity is adjusted using a humidifier or dehumidifier to ensure stability.

[0047] After cooling, the surface smoothness of the ghee is checked using a dial indicator. The measurement points are the center and the surrounding area of ​​the lamp bowl, a total of 5 points. The maximum smoothness error is 0.4mm, which meets the requirement of ≤0.5mm. When the ghee is cut open for observation, there are no air bubbles or layers inside, and the solidification is uniform, which solves the problems of uneven surface and air bubbles in traditional natural cooling.

[0048] Furthermore, the operation was carried out with the goal of "inspecting 100 finished butter lamps," and the steps are as follows: Five samples were randomly selected from 100 finished products, each weighing 10g. The samples were tested using the method specified in GB4789.2-2022 "National Food Safety Standard for Microbiological Examination of Food - Determination of Total Colony Count". The incubation temperature was 36℃ and the incubation time was 48h. The test result was 80CFU / g, which meets the requirement of ≤100CFU / g. Five samples were taken and their lead content was tested using GB5009.12-2017 "National Food Safety Standard - Determination of Lead in Food" (atomic absorption spectrometry), and the result was 0.08 mg / kg. The arsenic content was tested using GB5009.11-2017 "National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Food", and the result was 0.03 mg / kg. Both met the requirements for heavy metal indicators.

[0049] Use scissors to adjust the length of the wick protruding from the ghee surface to 7mm (within the 6-8mm range; too short and it will easily go out, too long and it will easily produce black smoke). The length error is ≤0.2mm when measured with a ruler. The adjusted butter lamp was lit in a windless environment (wind speed ≤ 0.5 m / s) and burned continuously for 4 hours. The lamp wick was observed every 30 minutes and its condition was recorded: no wick deviation (the deviation between the flame center and the wick center ≤ 1 mm), no tilting (the angle between the wick and the vertical direction ≤ 5°), no black smoke or odor during combustion, and the combustion efficiency (butter consumption / burning time) was stable at 0.5 g / h, which is better than that of traditional butter lamps.

[0050] A food-grade ghee lamp is prepared using any of the above-described methods for making food-grade ghee lamps.

[0051] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for manufacturing a food-grade ghee lamp, characterized in that, Includes the following steps: S1. Select zebra grass as the supporting substrate, tightly wrap degreased cotton clockwise around the surface of the substrate, and preheat the wick after wrapping to obtain a finished wick with a natural supporting structure. S2. Select edible ghee that meets food-grade standards, filter it to remove impurities, then perform vacuum deacidification treatment, and then heat it until the ghee is completely melted. S3. First, dry the cleaned lamp bowl to avoid residual moisture affecting the quality of the ghee. Then, install the wick prepared in step S1 into the center of the lamp bowl using a suitable fixing structure. During the installation process, adjust the verticality of the wick to ensure a stable flame during subsequent combustion. After fixing, check whether the wick is loose to ensure a firm assembly. S4. Before pouring the oil, confirm that the melted ghee is in a stable flow state to avoid poor fluidity due to temperature fluctuations. Then, slowly pour the melted ghee from step S2 into the lamp bowl along the inner wall of the lamp bowl to avoid direct impact on the wick and causing positional displacement. At the same time, control the stability of the oil pouring process to prevent the ghee from splashing out of the lamp bowl. After the oil is poured, observe the distribution of the ghee in the lamp bowl to confirm that there is no obvious local accumulation or gaps. S5. First, let the lamp bowl stand in a room temperature environment, then lower the ambient temperature to continue cooling. After the ghee has completely solidified, you will get a food-grade ghee lamp.

2. The method for making a food-grade ghee lamp according to claim 1, characterized in that: The zebra grass support substrate described in S1 has a diameter of 2-3 mm, and the degreased cotton is wound at a density of 3-5 turns per centimeter. The preheating treatment is carried out at 60-70℃ for 10 minutes. The twist of the degreased cotton is 80-100 twists / meter. After winding, a 0.1-0.2 mm thick layer of food-grade beeswax coating is evenly applied to the surface of the wick. The coating can improve the ignition efficiency by more than 30%.

3. The method for making a food-grade ghee lamp according to claim 1, characterized in that: The parameters for vacuum deacidification in S2 are: vacuum degree -0.08MPa, temperature 60℃; the temperature at which ghee is heated to complete melting is 45-55℃; and after pretreatment, the acid value of edible ghee is ≤0.5mgKOH / g and the peroxide value is ≤0.25g / 100g. The heating process adopts electromagnetic heating, which reduces carbon emissions by more than 30% compared with traditional open flame heating.

4. The method for making a food-grade ghee lamp according to claim 1, characterized in that: The lamp wick described in S3 is fixed by a ceramic bracket, and the distance between the bottom of the lamp wick and the bottom of the lamp bowl is kept at 8-10mm. The lamp bowl adopts a split structure, including a ceramic inner liner and a high-temperature resistant plastic base, which are detachably connected by threads. The inner wall of the ceramic inner liner is covered with a food-grade non-stick coating, which does not peel off after a high temperature test at 200℃, and the plastic base does not crack after a low temperature test at -20℃.

5. The method for making a food-grade ghee lamp according to claim 1, characterized in that: During the S2 ghee pretreatment, 0.5%-1% of triethyl citrate is added to the deacidified ghee as a food-grade combustion aid and stirred until completely dissolved to improve the ghee's low-temperature ignition performance. After the S1 wick is prepared, the top of the wick is beveled to form a 45° angled ignition end. After the S4 oil injection molding, a breathable food-grade non-woven fabric is covered on the ghee surface and removed after standing for 5 minutes to reduce the adhesion of impurities on the ghee surface. Through the above process optimization, the flame is ensured to be stable during the combustion of the finished product, pollutant emissions are reduced, and the combustion time is extended.

6. The method for making a food-grade ghee lamp according to claim 1, characterized in that: The conditions for standing at room temperature as described in S5 are: maintaining at 25℃ for 1 hour, and cooling at 10-15℃ for 2 hours after cooling. During the cooling process, the ambient humidity is maintained at 40%-50% by a humidity control system, so that the surface flatness error of the ghee after solidification is ≤0.5mm and no air bubbles are generated inside.

7. The method for making a food-grade ghee lamp according to claim 1, characterized in that: The zebra grass support base of the wick described in S1 is treated with anti-corrosion and shows no mold growth after being soaked in ghee for 30 days; the length of the wick protruding from the ghee surface is 6-8mm, and there is no off-center burning or falling over during the burning process.

8. The method for making a food-grade ghee lamp according to claim 1, characterized in that: The amount of ghee injected in S4 is 85%-90% of the lamp bowl's volume; and after the ghee is injected and shaped but before gradient cooling, a vacuum degassing step is added: the lamp bowl after ghee injection is placed in a vacuum environment of -0.06MPa for 5-8 minutes to remove residual air bubbles inside the ghee; after cooling, food-grade safety testing is required, including microbial indicators such as total bacterial count ≤100CFU / g, and heavy metal content such as lead ≤0.1mg / kg and arsenic ≤0.05mg / kg, to ensure that the finished product meets food contact safety standards.

9. A food-grade ghee lamp, characterized in that, It is prepared using the method for making food-grade ghee lamps as described in any one of claims 1-8.

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