High-elasticity and high-ductility food-grade starch-based colored clay and preparation method therefor

Abstract

The present invention belongs to the technical field of the preparation of colored clay. Disclosed in the present invention are a high-elasticity and high-ductility food-grade starch-based colored clay and a preparation method therefor. The raw materials of the starch-based colored clay of the present invention consist of: 160-180 parts of starch, 140-160 parts of water, 10-15 parts of a food-grade stabilizer, 10-15 parts of edible salt, 0-10 parts of a hydrophilic colloid, 0.6-0.8 parts of a preservative, 40-60 parts of a food-grade plasticizer, 6-10 parts of a food-grade white oil and 4-8 parts of an edible pigment, wherein the starch comprises one of or a combination of cassava starch, wheat starch and glutinous rice starch. In the present invention, by means of the combined use of starch and a hydrophilic colloid, the prepared starch-based colored clay has a good viscoelasticity and ductility, a good storage stability, safety and no toxicity.

Description

A food-grade starch-based colored clay with high elasticity and ductility and a preparation method thereof Technical Field

[0001] The invention relates to food-grade starch-based colored clay with high elasticity and high ductility and a preparation method thereof, belonging to the technical field of colored clay. Background Art

[0002] Colored clay is an educational toy used by children to make creative shapes. The preparation process and material selection are better than plasticine. It is soft, delicate, smooth and does not fall off. After drying, the colored clay product can be restored to its softness by adding an appropriate amount of water. It has environmental protection functions and is suitable for making creative works. At the same time, different food pigments can be added to prepare colored clays of different colors. By kneading different colored clays, colorful colored clay can be created, which is of great help to children's hand-eye-brain combination and thinking creativity.

[0003] There are numerous varieties of color clay available on the market, but the primary raw materials are rubber, polyvinyl chloride, mineral clay powder, and flour. Toxic chemicals, such as gelling agents, binders, industrial salt, and industrial white oil, are often added as auxiliary ingredients. These base materials often contain migrating elements and heavy metals, making them dangerous to children if accidentally ingested. Furthermore, some color clays on the market have a strong odor, are too hard, have poor tensile properties, are easily sticky and flaky, and have a greasy feel. Their lack of stickiness prevents them from adhering well to other shapes.

[0004] Prior art discloses using high-quality rice and flour instead of rubber, polyvinyl chloride, etc. to prepare colored clay, which can reduce the impact of toxic substances. For example, Chinese patent CN114479200A discloses food-grade rice colored clay and its preparation method; Chinese patent CN114196223S discloses colored clay and its preparation method. However, colored clay prepared using rice flour and starch has insufficient elasticity and ductility, is prone to cracking after air drying, and has poor storage stability.

[0005] Therefore, it is necessary to develop a food-grade starch-based colored clay that is safe and non-toxic, has good bonding properties, excellent performance, high elasticity and high ductility.

[0006] Summary of the Invention

[0007] In response to the defects and shortcomings in the existing technology, the present invention provides a food-grade starch-based colored clay with high elasticity and high ductility and a preparation method thereof, which can effectively solve the problems of insufficient elasticity and ductility and poor storage stability of the colored clay in the existing technology.

[0008] Starch has the advantages of easy availability of raw materials, green environmental protection, low price, non-toxic and harmless, biodegradable, etc., and starch itself has good bonding properties and has the characteristics of high viscosity and high elasticity. The present invention uses starch as raw material, and improves the viscoelasticity of colored mud by controlling the gelatinization degree of starch during the preparation process; the addition of hydrophilic colloid can be hydrogen-bonded with starch in the colored mud to form a stable three-dimensional mesh gel network structure, so that starch particles are evenly dispersed in the network structure, enhancing the cohesion and adhesion of the colored mud, and improving the elasticity and ductility of the colored mud; the addition of food-grade plasticizer can destroy the hydrogen bonds between starch molecules, thereby reducing the glass transition temperature of starch and enhancing the tensile properties of starch. Among them, the present invention has carried out a lot of research on the control of the three key steps of raw materials, reaction temperature and gelatinization degree, so that the viscosity is maximized during the reaction process and the reaction is controllable, and no gel phenomenon occurs, making the preparation process more complete, and the plasticity, temperature resistance and storage stability prepared meet the requirements of the "Colored Mud" industry standard, and its elasticity and ductility are much higher than those of commercially available colored mud.

[0009] The first object of the present invention is to provide a food-grade starch-based colored clay with high elasticity and ductility, wherein the formula of the food-grade starch-based colored clay, in parts by mass, comprises:

[0010] The starch includes one or more combinations of tapioca starch, wheat starch and glutinous rice starch.

[0011] In one implementation method, the food-grade stabilizer is one or a combination of food-grade potassium dihydrogen phosphate, food-grade magnesium chloride, and food-grade calcium chloride.

[0012] In one embodiment, the food-grade plasticizer is one or a combination of food-grade glycerin, food-grade sorbitol, and food-grade propylene glycol; the plasticizer enhances the thermoplasticity of starch and improves the softness, plasticity, and tensile strength of the colored clay.

[0013] In one embodiment, the hydrophilic colloid is one or a combination of gellan gum, xanthan gum, sodium carboxymethyl cellulose, guar gum, gelatin, hydroxypropyl carboxymethyl cellulose, and microcrystalline cellulose; the function of the food-grade hydrophilic colloid is to increase the internal cohesive force of the colored clay and enhance the viscoelastic properties of the colored clay.

[0014] In one embodiment, the food-grade preservative is one or a combination of sodium benzoate, ethylparaben and its salts, sodium dehydroacetate, and potassium sorbate; the function of the food-grade preservative is to prevent the growth of microorganisms.

[0015] In one embodiment, the food-grade white oil is produced and is specially developed for the food processing industry, the pharmaceutical industry, and the agricultural product processing industry. It complies with the following FDA standards: FDA 21 CFR Sections 172.878, 178.3620(a), 178.3570, and 176.170, and is NSF H1 and 3H certified.

[0016] In one embodiment, the food-grade white oil is one or a combination of food-grade white oils of types 1#, 3#, 5#, 7#, 10#, 15#, 26#, 32#, 36#, and 70#; the function of the food-grade white oil is to provide lubrication and water retention.

[0017] In one embodiment, the food pigment is one or a combination of azure lake, lemon yellow, sunset yellow, quinoline yellow, azorubine, amaranth, carmine, erythrosine, allura red, brilliant blue, azure blue, plant carbon black, and titanium dioxide; the function of the pigment is to give the colored mud color.

[0018] In one embodiment, the formula of the food-grade starch-based colored mud, in parts by mass, comprises:

[0019] The starch includes one or more combinations of tapioca starch, wheat starch and glutinous rice starch.

[0020] A second object of the present invention is to provide a method for preparing the above-mentioned food-grade starch-based colored mud with high elasticity and high ductility, the method comprising the following steps:

[0021] (1) adding starch, food-grade stabilizer, edible salt, and preservative solid raw materials into a kneader to mix the raw materials uniformly to form a mixture;

[0022] (2) preparing a hydrophilic colloid and water into a hydrophilic colloid solution, and mixing the hydrophilic colloid and water by a grinder to form a glue solution;

[0023] (3) adding the glue solution and water from step (2) into a kneader, turning on the kneader to heat and pre-gelatinize at a temperature of 55 to 65° C. for 15 to 25 minutes to form a dough-like structure;

[0024] (4) adding a food-grade plasticizer to the dough-like structure mud ball prepared in step (3), stirring evenly to form a mud ball with plasticity; then adding food-grade white oil, continuing to stir and knead evenly to form a shaped mud ball;

[0025] (5) Prepare a pigment solution by mixing food-grade pigment with water, then add it to the shaped mud ball prepared in step (4), stir evenly, pour it out and let it stand at room temperature, cool it down and then package it.

[0026] In one embodiment, the kneader in step (1) mixes the raw materials at a rate of 20 to 40 rpm.

[0027] In one embodiment, the mass concentration of the hydrophilic colloid solution in step (2) is 5% to 10%.

[0028] In one embodiment, the pre-gelatinization temperature in step (3) is raised to 55-65° C. at a rate of 2-5° C. / min.

[0029] In one embodiment, the stirring speed in step (4) is 20 to 40 rpm.

[0030] In one embodiment, the mass concentration of the pigment solution in step (5) is 2-10%.

[0031] Beneficial effects of the present invention:

[0032] (1) The preparation of food-grade starch-based colored mud of the present invention comprises the following steps: selecting starch as a raw material, and controlling the temperature of starch gelatinization under a heat treatment process so that the starch is gelatinized to a certain extent, a portion of which is used to bond the various components, and a portion of which is used as a filler to enhance the hardness of the colored mud and enhance the viscoelastic properties of the colored mud; and further comprising the step of pre-treating a hydrophilic colloid to prepare a colloid solution of a certain concentration so that the colloid reacts fully with starch of a certain gelatinization degree to form a three-dimensional network structure, thereby further improving the stability and viscoelasticity of the colored mud. The prepared colored mud has good viscoelastic properties, high elastic properties, and excellent ductility, effectively solving the problem in the prior art that the finished colored mud is easy to harden and crack, and has poor elasticity and ductility;

[0033] (2) Compared with the traditional method of mixing hot water with flour raw materials, the present invention uses cold water to mix with starch and heat the mixture at the same time, which can make the connection between starch and glue more compact. The addition of cold water can simplify the process and make the gelatinization of starch more uniform, the viscoelasticity after agglomeration is better, and the network structure of the colored mud is more stable.

[0034] (3) The properties of the food-grade starch-based colored clay in the present invention meet the requirements of QB / T 2960-2008 colored clay, with a cracking resistance between 0.4 and 1.0, a cold resistance at (-15±3)℃ / 4h, and a plasticity of no more than 20%. At the same time, compared with commercially available colored clay, the elasticity and ductility of the starch-based colored clay determined by a texture analyzer far exceed those of commercially available colored clay, thereby greatly improving the product performance of the colored clay. DETAILED DESCRIPTION

[0035] The present invention is further described below by way of specific examples. However, these examples are merely exemplary and do not constitute any limitation on the scope of the present invention. In the following examples and comparative examples, the reagents, materials, and instruments used are all commercially available unless otherwise specified.

[0036] The present invention relates to a determination method:

[0037] 1. Elasticity measurement method

[0038] The texture characteristics of the playdough were analyzed using a physical property analyzer equipped with a P / 36r cylindrical probe to simulate two chewing attempts. Test conditions included a pre-test speed of 2 mm / s, a test speed of 1 mm / s, a post-test speed of 1 mm / s, a strain of 60%, and a trigger force of 5.0 g. The following parameters were obtained: hardness (g), elasticity, cohesion, and resilience.

[0039] 2. Determination of ductility of starch-based colored clay

[0040] Lay the starch-based clay flat and secure it on the sample test bench. Set the HDP / TPB probe's descending speed to 1 mm / s and press down on the clay at a constant speed until it breaks. Measure the Distance value at the moment the clay breaks. Repeat the test three times for each sample.

[0041] Example 1

[0042] A method for preparing food-grade starch-based colored mud with high elasticity and high ductility, the formula of the food-grade starch-based colored mud comprising:

[0043] The method comprises the following steps:

[0044] (1) 160 g of tapioca starch, 10 g of potassium dihydrogen phosphate, 10 g of iodine-free edible salt, and 0.6 g of sodium benzoate preservative solid raw materials were added to a kneader, and the kneader was adjusted to a speed of 40 rpm to mix the raw materials uniformly;

[0045] (2) 6 g of guar gum and 60 g of water were mixed to form a hydrophilic colloid solution, and the mixture prepared in step (1) and the hydrophilic colloid solution were stirred for 2 min by a grinder to form a uniform colloid solution with water;

[0046] (3) adding the glue prepared in step (2) and 30 g of the aqueous solution into a kneader, turning on the kneader and heating it to 65° C. at a rate of 3° C. / min, and pre-gelatinizing for 15 min to gelatinize and polymerize the starch to form a dough-like structure;

[0047] (4) adding 40 g of glycerol to the dough-like structure prepared in step (3), and continuing to stir at a speed of 40 rpm for 10 min to form a dough with plasticity;

[0048] (5) Take 8g of food-grade white oil: 3# and add it to the plastic mud ball described in step (4), continue stirring for 10 minutes to evenly knead it to form a shaped mud ball;

[0049] (6) 5 g of titanium dioxide and 50 g of water are mixed into a pigment solution, which is then added to the molded mud ball prepared in step (5) and stirred for 10 min. The stirred colored mud is poured out and allowed to stand at room temperature. After cooling, it is packaged to obtain the obtained solution.

[0050] The color clay prepared in Example 1 was tested according to the industry standard QB / T 2960-2008 "Color Clay". The test results are shown in Table 1-1 below.

[0051] Table 1-1 Starch-based color mud test results

[0052] The elasticity and ductility of the colored clay prepared in Example 1 were tested by comparing it with commercially available starch-based colored clay. The test results are shown in Table 1-2 below:

[0053] Table 1-2 Elasticity and ductility test results of starch-based colored clay

[0054] Example 2

[0055] The only difference from Example 1 is that the guar gum in the formula of the food-grade starch-based colored mud is replaced with xanthan gum, and the other parameters and preparation method are the same as those in Example 1.

[0056] The color clay prepared in Example 2 was tested according to the industry standard QB / T 2960-2008 "Color Clay". The test results are shown in Table 2-1 below.

[0057] Table 2-1 Test results of starch-based colored mud

[0058] The elasticity and ductility of the colored clay prepared in Example 2 were tested by comparing it with the commercially available starch-based colored clay. The test results are shown in Table 2-2 below.

[0059] Table 2-2 Elasticity and ductility test results of starch-based colored clay

[0060] Example 3

[0061] The only difference from Example 1 is that the glycerin in the formula of the food-grade starch-based colored mud is replaced with sorbitol, and the other parameters and preparation method are the same as those in Example 1.

[0062] The color clay prepared in Example 3 was tested according to the industry standard QB / T 2960-2008 "Color Clay". The test results are shown in Table 3-1 below.

[0063] Table 3-1 Test results of starch-based colored mud

[0064] The elasticity and ductility of the colored clay prepared in Example 3 were tested by comparing it with the commercially available starch-based colored clay. The test results are shown in Table 3-2 below.

[0065] Table 3-2 Elasticity and ductility test results of starch-based colored clay

[0066] Example 4

[0067] The only difference from Example 1 is that the tapioca starch in the formula of the food-grade starch-based colored mud is replaced with wheat starch, and the other parameters and preparation method are the same as those in Example 1.

[0068] The color clay prepared in Example 4 was tested according to the industry standard QB / T 2960-2008 "Color Clay". The test results are shown in Table 4-1 below.

[0069] Table 4-1 Test results of starch-based colored mud

[0070] The elasticity and ductility of the colored clay prepared in Example 4 were tested by comparing it with the commercially available starch-based colored clay. The test results are shown in Table 4-2 below.

[0071] Table 4-2 Elasticity and ductility test results of starch-based colored clay

[0072] Example 5

[0073] The only difference from Example 1 is that the tapioca starch in the formula of the food-grade starch-based colored mud is replaced with glutinous rice starch, and the other parameters and preparation method are the same as those in Example 1.

[0074] The color clay prepared in Example 5 was tested according to the industry standard QB / T 2960-2008 "Color Clay". The test results are shown in Table 5-1 below.

[0075] Table 5-1 Test results of starch-based colored mud

[0076] The elasticity and ductility of the colored clay prepared in Example 5 were tested by comparing it with the commercially available starch-based colored clay. The test results are shown in Table 5-2 below.

[0077] Table 5-2 Elasticity and ductility test results of starch-based colored clay

[0078] Example 6

[0079] The only difference from Example 1 is that the temperature in step (3) of the food-grade starch-based colored mud preparation process is raised to 55° C. instead of 65° C., and the other parameters and preparation method are the same as those in Example 1.

[0080] The color clay prepared in Example 6 was tested according to the industry standard QB / T 2960-2008 "Color Clay". The test results are shown in Table 6-1 below.

[0081] Table 6-1 Test results of starch-based colored mud

[0082] The elasticity and ductility of the colored clay prepared in Example 6 were tested by comparing it with the commercially available starch-based colored clay. The test results are shown in Table 6-2 below.

[0083] Table 6-2 Elasticity and ductility test results of starch-based colored clay

[0084] Example 7 (without hydrophilic colloid)

[0085] A method for preparing food-grade starch-based colored mud, the formula of the food-grade starch-based colored mud comprising:

[0086] The method comprises the following steps:

[0087] (1) 160 g of tapioca starch, 10 g of potassium dihydrogen phosphate, 0.6 g of sodium benzoate, and 10 g of non-standard edible salt were mixed as solid raw materials, and the kneader was adjusted to a speed of 40 rpm to uniformly mix the raw materials;

[0088] (2) adding 90 g of the aqueous solution to the kneader of step (1), turning on the kneader and heating it to 65° C. at a rate of 3° C. / min, and pre-gelatinizing for 15 min to gelatinize and polymerize the starch to form a dough-like structure;

[0089] (3) Add 40 g of glycerol to the mud ball prepared in step (2), and continue stirring at a speed of 40 rpm for 10 min to form a mud ball with plasticity;

[0090] (4) Take 8g of food-grade white oil: 3# and add it to the mud ball prepared in step (3), continue stirring for 10 minutes to make it fully and evenly kneaded to form a molding mud;

[0091] (5) 5 g of titanium dioxide and 50 g of water were mixed into a pigment solution, which was then added to the molding mud prepared in step (4) and stirred for 10 min. The stirred colored mud was poured out and allowed to stand at room temperature, and then packaged after cooling.

[0092] The color clay prepared in Example 7 was tested according to the industry standard QB / T 2960-2008 "Color Clay". The test results are shown in Table 7-1 below:

[0093] Table 7-1. Starch-based color mud test results

[0094] The elasticity and ductility of the colored clay prepared in Example 7 were tested by comparing it with the commercially available starch-based colored clay. The test results are shown in Table 7-2 below.

[0095] Table 7-2. Test results of elasticity and ductility of starch-based colored clay

[0096] The difference between Example 7 and Example 1 is that no hydrophilic colloid is added. The colored clay product prepared in Example 7 has a smooth surface and uniform color, and its plasticity meets the "Colored Clay" standard, and its elasticity and ductility exceed those of commercially available colored clay.

[0097] Comparative Example 1

[0098] A method for preparing food-grade starch-based colored mud, the formula of the starch-based colored mud comprising:

[0099] The method specifically comprises the following steps:

[0100] (1) Add 160 g corn starch, 10 g potassium dihydrogen phosphate, 10 g iodine-free edible salt, and 0.6 g sodium benzoate as solid raw materials into a kneader, and adjust the kneader at a rate of 40 rpm to mix the raw materials uniformly;

[0101] (2) 6 g of guar gum and 60 g of water were mixed to form a hydrophilic colloid solution, and the mixture prepared in step (1) and the hydrophilic colloid solution were stirred for 2 min by a grinder to form a uniform colloid solution with water;

[0102] (3) adding the glue prepared in step (2) and 30 g of the aqueous solution into a kneader, turning on the kneader and heating it to 65° C. at a rate of 3° C. / min, and pre-gelatinizing for 15 min to gelatinize and polymerize the starch to form a dough-like structured colored mud;

[0103] (4) Add 40 g of glycerin to the dough-like structure clay prepared in step (3), and continue stirring at a speed of 40 rpm for 10 min to form a plastic clay;

[0104] (5) Take 8g of food-grade white oil: 3# and add it to the colored mud described in step (4), and continue stirring for 10 minutes to evenly knead the starch-based colored mud to form a molded colored mud;

[0105] (6) 5 g of titanium dioxide and 50 g of water were mixed into a pigment solution, which was then added to the molded colored clay prepared in step (5) and stirred for 10 min. The stirred colored clay was poured out and allowed to stand at room temperature, and then packaged after cooling.

[0106] The colored clay prepared in Comparative Example 1 was tested according to the industry standard QB / T 2960-2008 "Colored Clay". The test results are shown in Table 8-1 below:

[0107] Table 8-1. Starch-based color mud test results

[0108] The elasticity test of the colored clay prepared in Comparative Example 1 was conducted by comparing it with commercially available starch-based colored clay. The test results are shown in Table 8-2 below:

[0109] Table 8-2 Elasticity and ductility test results of starch-based colored clay

[0110] The product obtained in this comparative example 1 has uniform appearance and color, poor internal cohesion, and its elasticity and plasticity cannot meet the performance standards of colored clay.

[0111] Comparative Example 2

[0112] The only difference from Example 1 is that the cassava starch in the formula of the food-grade starch-based colored mud is replaced with potato starch, and the other parameters and preparation method are the same as those in Example 1.

[0113] The colored clay prepared in Comparative Example 2 was tested according to the industry standard QB / T 2960-2008 "Colored Clay". The test results are shown in Table 9-1 below:

[0114] Table 9-1. Starch-based color mud test results

[0115] The elasticity test of the colored clay prepared in Comparative Example 2 was conducted by comparing it with commercially available starch-based colored clay. The test results are shown in Table 9-2 below:

[0116] Table 9-2 Elasticity and ductility test results of starch-based colored clay

[0117] The product obtained in this comparative example 2 has uniform appearance and color, poor internal cohesion, and its elasticity and plasticity cannot meet the performance standards of colored clay.

[0118] The results of Example 1 and Comparative Examples 1 and 2 show that the standards of colored clay that can be achieved by starch-based colored clay prepared from different starch types are also different. Some starches can be prepared into starch-based colored clay by heat treatment to meet industry standards and have elasticity exceeding that of commercially available colored clay. However, the colored clay prepared from some starches has poor viscoelasticity and cannot meet the standards of colored clay at all.

[0119] Comparative Example 3

[0120] The only difference from Example 1 is that the temperature in step (3) of the food-grade starch-based colored mud preparation process is raised to 45° C. instead of 65° C., and the other parameters and preparation method are the same as those in Example 1.

[0121] The colored clay prepared in Comparative Example 3 was tested according to the industry standard QB / T 2960-2008 "Colored Clay". The test results are shown in Table 10-1 below:

[0122] Table 10-1. Starch-based color mud test results

[0123] The elasticity test of the colored clay prepared in Comparative Example 3 was conducted by comparing it with commercially available starch-based colored clay. The test results are shown in Table 10-2 below:

[0124] Table 10-2 Elasticity and ductility test results of starch-based colored clay

[0125] The product obtained in Comparative Example 3 had a rough appearance, uneven color, poor internal cohesion, and was prone to cracking and hardening.

[0126] Comparative Example 4

[0127] The only difference from Example 1 is that the heating to 65° C. in step (3) of the food-grade starch-based colored mud preparation process is changed to heating to 85° C., and the other parameters and preparation method are the same as those in Example 1.

[0128] The colored clay prepared in Comparative Example 4 was tested according to the industry standard QB / T 2960-2008 "Colored Clay". The test results are shown in Table 11-1 below:

[0129] Table 11-1. Test results of starch-based colored mud

[0130] The elasticity test of the colored clay prepared in Comparative Example 4 was conducted by comparing it with commercially available starch-based colored clay. The test results are shown in Table 11-2 below:

[0131] Table 11-2 Elasticity and ductility test results of starch-based colored clay

[0132] The product obtained in Comparative Example 4 has a smooth appearance, but severe caking. At the same time, the starch reacts at high temperature to form a gel. The product performance is poor in adhesion and cannot be plasticized.

[0133] The results of Example 1 and Comparative Examples 3 and 4 show that, during the preparation of colored clay, the degree of starch gelatinization has a great influence on the elasticity and ductility of the colored clay. The same starch is heat-treated at 45°C or 85°C, and the prepared colored clay has poor viscoelasticity and cannot meet the standards of colored clay at all. Only when the degree of starch gelatinization is controlled at a temperature of 55-65°C, the prepared colored clay meets the standards, and the elasticity and ductility are significantly higher than those of commercially available colored clay.

[0134] Comparative Example 5

[0135] A method for preparing food-grade starch-based colored mud, the formula of the starch-based colored mud comprising:

[0136] The method specifically comprises the following steps:

[0137] (1) irradiating the cassava starch to sterilize it by β-rays at a radiation dose of 2 to 5 kGy;

[0138] (2) Heat the water in the mixing tank to 65°C, and then dissolve food-grade potassium dihydrogen phosphate in the water for later use;

[0139] (3) Add the remaining raw materials to the mixing barrel of step (2) and continue stirring and kneading until evenly mixed;

[0140] (4) Pour out the stirred colored mud and place it at room temperature for 48 hours;

[0141] (5) The colored clay is placed in a molding device and packaged to obtain the colored clay.

[0142] The colored clay prepared in Comparative Example 5 was tested according to the industry standard QB / T 2960-2008 "Colored Clay". The test results are shown in Table 12-1 below:

[0143] Table 12-1. Test results of starch-based colored mud

[0144] The elasticity test of the colored clay prepared in Comparative Example 5 was conducted by comparing it with commercially available starch-based colored clay. The test results are shown in Table 12-2 below:

[0145] Table 12-2 Elasticity and ductility test results of starch-based colored clay

[0146] The difference between Comparative Example 5 and Example 1 is that the preparation process is different. The starch-based colored clay prepared in Comparative Example 5 has a smooth surface, but the internal adhesion of the colored clay is poor, the connection between the starch and other components is not tight, and the performance has problems such as poor plasticity and easy cracking when drying.

[0147] The preferred embodiments of the present invention disclosed above are intended only to help illustrate the present invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the present invention to the specific embodiments described. Obviously, many modifications and variations are possible based on the content of this specification. These embodiments are selected and described in detail in this specification to better explain the principles and practical applications of the present invention, thereby enabling those skilled in the art to better understand and utilize the present invention. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A food-grade starch-based colored mud with high elasticity and ductility, characterized in that: The formula of the food-grade starch-based colored mud, in parts by mass, comprises: The starch includes one or more combinations of tapioca starch, wheat starch and glutinous rice starch.

2. The food-grade starch-based colored mud according to claim 1, characterized in that: The food-grade stabilizer is one or a combination of food-grade potassium dihydrogen phosphate, food-grade magnesium chloride, and food-grade calcium chloride.

3. The food-grade starch-based colored mud according to claim 1, characterized in that: The food-grade plasticizer is one or a combination of food-grade glycerin, food-grade sorbitol, and food-grade propylene glycol.

4. The food-grade starch-based colored mud according to claim 1, characterized in that: The hydrophilic colloid is one or a combination of gellan gum, xanthan gum, sodium carboxymethyl cellulose, guar gum, gelatin, hydroxypropyl carboxymethyl cellulose, and microcrystalline cellulose.

5. The food-grade starch-based colored mud according to claim 1, characterized in that: The food-grade preservative is one or a combination of sodium benzoate, ethylparaben and its salts, sodium dehydroacetate, and potassium sorbate.

6. The food-grade starch-based colored mud according to claim 1, characterized in that: The food-grade white oil is one or a combination of the food-grade white oils of models 1#, 3#, 5#, 7#, 10#, 15#, 26#, 32#, 36#, and 70#.

7. The food-grade starch-based colored mud according to claim 1, characterized in that: The food coloring material is one or a combination of the following: azure blue lake, lemon yellow, sunset yellow, quinoline yellow, azoruby, amaranth, carmine, erythrosine, allura red, brilliant blue, azure blue, plant carbon black, and titanium dioxide.

8. The food-grade starch-based colored mud according to claim 1, characterized in that: The formula of the food-grade starch-based colored mud, in parts by mass, comprises: The starch includes one or more combinations of tapioca starch, wheat starch and glutinous rice starch.

9. A method for preparing the food-grade starch-based colored mud with high elasticity and high ductility according to any one of claims 1 to 8, characterized in that: The method comprises the following steps: (1) adding starch, food-grade stabilizer, edible salt, and preservative solid raw materials into a kneader to mix the raw materials uniformly to form a mixture; (2) preparing a hydrophilic colloid and water into a hydrophilic colloid solution, and mixing the hydrophilic colloid and water by a pulverizer to form a colloid solution; (3) adding the glue solution and water from step (2) into a kneader, turning on the kneader for heating and pre-gelatinization at a temperature of 55 to 65° C. for 15 to 25 minutes to form a dough-like structure; (4) adding a food-grade plasticizer to the dough-like structure mud ball prepared in step (3), stirring evenly to form a mud ball with plasticity; then adding food-grade white oil, continuing to stir evenly and kneading to form a shaped mud ball; (5) A food-grade pigment and water are mixed into a pigment solution, which is then added to the formed mud mass prepared in step (4) and stirred evenly. After completion, the solution is poured out and allowed to stand at room temperature, and then packaged after cooling.

10. The preparation method according to claim 9, characterized in that: The pre-gelatinization temperature in step (3) is raised to 55-65° C. at a rate of 2-5° C. / min.

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