Edible container based on wheat bran-glycosyl and preparation method of edible container

Abstract

The invention discloses a wheat bran-glycosyl-based edible container and a preparation method thereof. The wheat bran-glycosyl-based edible container is prepared from the following raw materials: 55%-60% of plain flour, 5%-10% of coarse wheat bran, 8%-15% of white granulated sugar, 5%-8% of starch, 0-2% of an optional additive and the balance of water. The particle size range of the coarse wheat bran is 2-60 meshes; the optional additive is selected from one or more of egg powder, whey protein powder and fruit and vegetable fiber powder; the dry basis weight ratio of the coarse wheat bran to the white granulated sugar is 0.8: 1-1: 1.2, the wheat bran-containing clean label does not only replace exogenous colloid, but also only uses conventional food raw materials such as flour, wheat bran, sugar and starch, meets the strong requirements of the current market on cleaning labels and natural components, is high in consumer acceptance, and uses the low-price white granulated sugar instead of expensive food colloid as a binder, so that the production cost is reduced, and the production efficiency is improved. And the ratio of staple food grains to functional components is optimized, so that the cost of the raw materials is reduced by about 15-25% compared with that of a glue-containing scheme.

Description

Technical Field

[0001] This invention belongs to the field of food packaging materials technology, specifically an edible container based on wheat bran-sugar base and its preparation method. Background Technology

[0002] With the increasing awareness of environmental protection and the development of the food packaging industry, edible containers have received widespread attention as a green packaging solution. At present, research on edible containers is mostly focused on starch-based, alginate-based, and protein-based material systems. In order to improve their structural strength and water resistance, existing technologies generally rely on exogenous colloids (such as xanthan gum, carrageenan, konjac gum, etc.) to form a gel network to enhance the structure.

[0003] However, food-grade colloids are expensive, which increases the raw material cost of the final product. At the same time, colloids may cause unpleasant tastes such as slipperiness and stickiness, affecting the eating experience. Furthermore, the dissolution, hydration and gelation processes of colloids are quite sensitive to process conditions, increasing the complexity of production control.

[0004] Existing technologies also include research on using grain bran as a fiber reinforcing phase, but it is usually only used as a dietary fiber supplement and its potential as a structural framework has not been systematically explored. At the same time, sugars are mostly used as sweeteners or colorants in baked goods, and there is little systematic research on their melt-solidification behavior as a binder. Therefore, this application proposes an edible container based on wheat bran-sugar base and its preparation method. Summary of the Invention

[0005] The purpose of this invention is to provide an edible container based on wheat bran-sugar base and its preparation method in order to solve the above-mentioned problems, thereby solving the problems mentioned in the background art.

[0006] To address the above problems, the present invention provides a technical solution: An edible container based on wheat bran-sugar base, which is made from the following ingredients: all-purpose flour: 55%-60%, coarse wheat bran: 5%-10%, white sugar: 8%-15%, starch: 5%-8% and optional additives: 0-2%, with the remainder being water; The coarse wheat bran has a particle size range of 2-60 mesh; The optional additives are selected from one or more of egg powder, whey protein powder, and fruit and vegetable fiber powder; The dry weight ratio (glue ratio) of the crude wheat bran to the white sugar is 0.8:1 to 1:1.2.

[0007] Among them, coarse wheat bran, as a rigid dispersed phase that is insoluble in water, forms physical cross-linking points in the system, constitutes a load-bearing skeleton, and mainly provides resistance to deformation to prevent the container from cracking and deforming. The role of granulated sugar: It melts into a liquid during baking, and its fluidity fully coats and soaks each bran fiber. During the subsequent cooling and solidification process, the molten sugar forms a glassy or microcrystalline solid binder phase, which firmly "welds" the independent bran skeleton particles into a whole network, replacing the binding function of the colloid. The crystallized sugar can delay the solubility of the liquid at the container contact surface.

[0008] Preferably, the finished container has a water content of 3%-6%, and the container takes no less than 40 minutes to fully penetrate the water in a static immersion test in 85°C hot water.

[0009] Preferably, the particle size distribution of the coarse wheat bran is: ≥60% passing through a 20-mesh sieve and ≤10% passing through a 60-mesh sieve.

[0010] Preferably, the starch is selected from one or more of corn starch, wheat starch, potato starch, and cassava starch.

[0011] Preferably, the amount of the optional additive is 2%-6%.

[0012] As a preferred option, the following steps are included: S1. Prepare the dough: Mix all-purpose flour, coarse wheat bran, white sugar, starch, and optional additives evenly, then add water and mix to form a uniform dough. S2, Molding and thermosetting: The dough is placed into the mold, and the mold is closed and locked under a preset pressure. Then the sealed mold is placed in a high-temperature environment for baking. S3. Demolding and Cooling: After baking, open the mold and remove the formed container. Once the container has cooled, the preparation is complete. Natural cooling or fan-assisted cooling can be used.

[0013] Preferably, the moisture content of the dough in step S1 is 55%-65%.

[0014] Preferably, the mold closing pressure in step S2 is 0.8-1.0 MPa.

[0015] Preferably, the baking temperature in step S2 is 170-180℃ and the baking time is 6-7 minutes.

[0016] The beneficial effects of this invention are: it not only replaces exogenous colloids, but also uses only conventional food raw materials such as flour, wheat bran, sugar, and starch, which meets the current market's strong demand for clean labels and natural ingredients, resulting in high consumer acceptance. It uses inexpensive white sugar instead of expensive food colloids as a binder and optimizes the ratio of staple food to functional ingredients, thus reducing raw material costs by about 15%-25% compared to colloid-containing solutions. By precisely controlling the "bone glue ratio" within the core range of (0.8:1) to (1:1.2), the optimal synergy between the coarse wheat bran skeleton and the sugar-based binder was achieved. The resulting product has a tough structure and can prevent leakage for more than 40 minutes in the 85℃ hot water soaking test. It not only retains the natural flavor of the grain itself, but also avoids the unpleasant taste caused by exogenous colloids. Attached Figure Description

[0017] For ease of explanation, the present invention will be described in detail below with reference to specific embodiments and accompanying drawings.

[0018] Figure 1 This is a scanning electron microscope (SEM) image (scale bar is 200 micrometers) of the cross section of the edible container product prepared in Example 1 of the present invention. Detailed Implementation

[0019] like Figure 1 As shown in the accompanying drawings and specific embodiments, the present invention provides an edible container based on wheat bran-glycosides and its preparation method. It should be noted that, to make the embodiments more detailed, the following embodiments are the best and preferred embodiments; those skilled in the art can also use other alternative methods to implement some known technologies; and the accompanying drawings are only for more specific description of the embodiments and are not intended to specifically limit the present invention.

[0020] It should be noted that the use of terms such as "an embodiment," "an embodiment," "an exemplary embodiment," and "some embodiments" in the specification indicates that the described embodiment may include a specific feature, structure, or characteristic, but not every embodiment necessarily includes that specific feature, structure, or characteristic. Furthermore, when a specific feature, structure, or characteristic is described in connection with an embodiment, implementing such a feature, structure, or characteristic in conjunction with other embodiments (whether explicitly described or not) should be within the knowledge of those skilled in the art.

[0021] Generally, terms can be understood at least partly from their use in context. For example, depending at least partly on the context, the term "one or more" as used herein can be used to describe any feature, structure, or characteristic in a singular sense, or a combination of features, structures, or characteristics in a plural sense. Additionally, the term "based on" can be understood not necessarily to convey an exclusive set of factors, but rather, alternatively, depending at least partly on the context, to allow for the presence of other factors that are not necessarily explicitly described.

[0022] It is understood that the meanings of “on”, “above”, and “above” in this invention should be interpreted in the broadest manner, such that “on” means not only “directly on” something, but also includes the meaning of being “on” something with an intervening feature or layer, and that “above” or “above” means not only “on” something, but also includes the meaning of being “on” something without an intervening feature or layer.

[0023] Furthermore, spatially related terms such as “below,” “under,” “lower,” “above,” and “upper” are used herein for convenience to describe the relationship of one element or feature to one or more other elements or features, as illustrated in the accompanying drawings. Spatially related terms are intended to cover different orientations in the use or operation of the device other than those depicted in the accompanying drawings. The device may be oriented in other ways, and the spatially related descriptive terms used herein can be interpreted similarly. Example

[0024] This embodiment prepares an edible bowl to demonstrate the effect of adding egg powder when the bone glue ratio is 1:1.

[0025] Formula (based on a total dry weight of 100 parts): All-purpose flour: 60 parts, coarse wheat bran (20-40 mesh, 65% passing through 20 mesh): 7 parts, white sugar: 10 parts, cornstarch: 6 parts, egg powder: 2 parts, water: 13 parts (calculated based on the total amount of flour and other dry ingredients), and vegetable oil: 1 part; Key parameters: Bone glue ratio 1:1, coarse wheat bran (10 parts): white sugar (10 parts) Preparation method: Add all-purpose flour, coarse wheat bran, white sugar, cornstarch, and egg powder to a dough mixer and dry mix on low speed for 5 minutes. Add water and vegetable oil, then mix at medium speed for 10-15 minutes to form a smooth, soft and non-sticky dough (moisture content about 30%). Weigh out a certain amount of dough and place it into a preheated bowl-shaped mold coated with a thin layer of cooking oil; Close the mold, introduce 0.9MPa compressed air for pneumatic mold closing and mechanical locking; Place the sealed mold into a preheated oven at 175°C and bake for 6.5 minutes. After baking, unmold the bowl and transfer it to a cooling table. Let it cool to below 40°C to obtain the shaped edible bowl. Performance testing: like Figure 1As shown, the colored flakes pointed to by arrow (a) are coarse wheat bran particles; the gray interwoven network structure in the image is the recrystallized phase of white sugar. Physical properties: Finished product moisture content 4.5%; Static leak-proof test with 85℃ hot water: Pour 85℃ hot water into a bowl until it is almost full, let it stand and observe. The time for the water to completely penetrate the bowl wall is 58 minutes. Example

[0026] This embodiment demonstrates the performance when whey protein powder is added and the collagen ratio is slightly biased towards the glycosides.

[0027] Formula (based on a total dry weight of 100 parts): All-purpose flour: 55 parts, coarse wheat bran (10-30 mesh, 70% passing through 20 mesh): 9 parts, white sugar: 10 parts, wheat starch: 5 parts, whey protein powder: 6 parts, water: 11.5 parts, and vegetable oil: 3.5 parts; Key parameter: Bone glue ratio 0.95:1.

[0028] Preparation method: Mold closing pressure 1.0MPa, baking temperature 170℃, baking time 7 minutes, the remaining steps are the same as in Example 1.

[0029] Performance testing: Physical properties: Finished product moisture content 4.0%; Static leak-proof test with 85℃ hot water: leak-proof time is 50 minutes. Example

[0030] This embodiment demonstrates the performance when fruit and vegetable fiber powder is added and the bone glue ratio is slightly biased towards the wheat bran phase.

[0031] Formula (based on a total dry weight of 100 parts): All-purpose flour: 55 parts, coarse wheat bran (30-50 mesh, 60% passing through 20 mesh): 10 parts, white sugar: 15 parts, potato starch: 3 parts, fruit and vegetable fiber powder (beetroot powder): 1 part, water: 13.5 parts, and vegetable oil: 2.5 parts; Key parameter: Bone glue ratio 1.05:1; Preparation method: Mold closing pressure 0.8MPa, baking temperature 180℃, baking time 6 minutes, the remaining steps are the same as in Example 1; Performance testing: Physical properties: The finished product has a moisture content of 4.8% and a natural light red color; Static leak-proof test with 85℃ hot water: leak-proof time is 53 minutes.

[0032] This invention encompasses any substitutions, modifications, equivalent methods, and solutions made within the spirit and scope of this invention. To provide the public with a thorough understanding of this invention, specific details are described in detail in the following preferred embodiments; however, those skilled in the art will fully understand the invention even without these details. Furthermore, to avoid unnecessary misunderstanding of the essence of this invention, well-known methods, processes, procedures, components, and circuits are not described in detail.

[0033] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A wheat bran-sugar-based edible container, characterized by, It is made of raw materials including: medium strength flour: 55%-60%, coarse bran: 5%-10%, white sugar: 8%-15%, starch: 5%-8% and optional additives: 0-2%, the rest is water; The particle size of the coarse bran is in the range of 2-60 mesh; The optional additives are selected from one or more of chicken egg powder, whey protein powder, fruit and vegetable fiber powder; The dry weight ratio of coarse bran to white sugar (bone glue ratio) is 0.8:1 to 1:1.

2.

2. The wheat bran-sugar-based edible container according to claim 1, wherein, The moisture content of the finished container product is 3%-6%, and the container has a complete water penetration time of not less than 40 minutes in a static soaking test in hot water at 85°C.

3. The wheat bran-sugar-based edible container according to claim 1, wherein, The particle size distribution of the coarse bran is: the proportion passing through a 20 mesh screen is ≥60%, and the proportion passing through a 60 mesh screen is ≤10%.

4. The wheat bran-sugar-based edible container according to claim 1, wherein, The starch is selected from one or more of corn starch, wheat starch, potato starch, and cassava starch.

5. The wheat bran-sugar-based edible container according to claim 1, wherein, The amount of optional additives added is 2%-6%.

6. A method of preparing the bran-sugar based edible container according to any one of claims 1-5, characterized in that, The method comprises the following steps: S1, preparing dough: uniformly mixing medium strength flour, coarse bran, white sugar, starch, and optional additives, and then adding water to form a uniform dough; S2, mold pressing and heat curing: placing the dough into a mold, locking the mold under a preset pressure, and then baking the closed mold in a high-temperature environment; S3, demolding and cooling: after baking, the mold is opened and the formed container is taken out, and the preparation is completed after the container is cooled.

7. The method of claim 6, wherein, The moisture content of the dough in step S1 is 55%-65%.

8. The method of claim 6, wherein, The mold pressing pressure in step S2 is 0.8-1.0 MPa.

9. The method of claim 6, wherein, The baking temperature in step S2 is 170-180°C, and the baking time is 6-7 minutes.

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