CN106073404A - A kind of edible throwaway chopsticks and preparation method thereof - Google Patents
A kind of edible throwaway chopsticks and preparation method thereof Download PDFInfo
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- CN106073404A CN106073404A CN201610267864.9A CN201610267864A CN106073404A CN 106073404 A CN106073404 A CN 106073404A CN 201610267864 A CN201610267864 A CN 201610267864A CN 106073404 A CN106073404 A CN 106073404A
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- powder
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G21/00—Table-ware
- A47G21/10—Sugar tongs; Asparagus tongs; Other food tongs
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of edible throwaway chopsticks and preparation method thereof, belong to field of food.It is made up of the raw material of following weight portion: 1000 parts of food materials flour, flower characters improved materials are in GB or general ratio, 200 520 parts of water.Make dough, chopsticks molding, baking by mix and blend, make the throwaway chopsticks of high temperature dehydration ripening.By adding nutrient material, health care curative effect material, coloration material enhancing several functions.Owing to flour food materials trophophase was greatly shortened than average 20 terms of timber, bamboo wood, land resources utilization efficiency is high, plays beneficial effects such as effectively reducing indiscriminate felling of trees, deforestation, radical cure water and soil, even dust storm, weather, the generation of minimizing rubbish, environmental pollution.Meet the miscellaneous grain crops such as Rhizoma Solani tuber osi, Semen Maydis that country advocates and make the policy of staple food.Inventive formulation is simple, and adaptability to raw materials is extensive, again can preferred natural health food materials, processing technology simply, low production cost, production suitable for industrialized.
Description
Technical field
The open a kind of throwaway chopsticks of the present invention, the most edible throwaway chopsticks, belong to field of food.
Background technology
The main material of throwaway chopsticks is timber, bamboo wood at present, and China to consume nearly 80,000,000,000 bilinear chopsticks every year, in order to full
Foot Chinese's demand to chopsticks, has nearly 20,000 trees to be cut down every year, and the trees age of tree that these are cut is all at about 20 years.
In order to protect our earth home, make sustainable development, either with or without way can reduce chopsticks or make chopsticks material timber,
The use of bamboo wood？Chinese's conventional cutlery uses chopsticks, it is impossible to change.Do not use timber on market, the chopsticks of bamboo wood are Metal chopstickses, and use accounts for
Ratio is the highest, and is still that and consumes the mineral resources that the earth is limited.
If other can be found to substitute the material of throwaway chopsticks, reach the effect of low cost, environmental protection, will be the power people that benefit the nation, and be of value to society
Can sustainable development.
In natural food materials, it is possible to use the material making chopsticks also can not find.Although nut has certain degree of hardness, the shortest and the smallest；Radix Raphani,
Although bamboo sprout, potato class etc. have certain length, too many rich in moisture, contact hot soup liquid, quickly a deliquescing.
In the food of processing, the technology that can use for reference has baked cake, hard wheat cake, common cookies, ship biscuit, French fries, a fecula bar etc., but this
Although a little foods are all the process technologies utilizing food materials flour, but all cannot directly apply in processed food chopsticks.Use baked cake cutting, it is impossible to as
Chopsticks use, and hardness, resistance to water are inadequate；Use hard wheat cake cutting, although have certain degree of hardness, but also cannot be effectively with hot soup as chopsticks tableware
A meal time is continued in meal；Although common cookies is by roasted for flour shaping, but hardness, dynamics, resistance to water etc. all do not reach requirement；Ship cake
There is certain degree of hardness although dry, but after contact hot soup liquid, surface can become soft, fuzzy, dilute and dissolve in soup, with this fabrication techniques chopsticks
It is underproof；Although French fries make use of the combination process technology of Rhizoma Solani tuber osi dough-making powder, shape can accomplish similar chopsticks, but quality is the most crisp,
Make throwaway chopsticks big cannot be taken on；Fecula bar possesses certain degree of hardness, but this fabrication techniques chopsticks, the most firmly cannot eat,
It is immersed in hot soup liquid and is also not easy quickly deliquescing, boil unless scalded, but thus can bring the biggest inconvenience to a person sponging on an aristocrat.
What existing food process technology can be used for reference is flour modulation technique and dehydration technique.
The process technology of food materials flour be unable to do without the modulation program of flour, and the modulated process of flour is: first make flour absorb water, gluten during beginning
First the surface of granule absorbs water, and moisture is to gluten internal penetration, until absorbed inside large quantity of moisture, volume becomes to expand, and the abundant swollen profit of dough makes
Gluten protein hydras is tied each other, defines dough.Along with stirring proceeds, various materials are gradually evenly distributed, each in gluten
Plant chemical bond to have been formed, gradually form network structure inside dough, be tightly combined, soft or hard appropriateness, there is certain elasticity.In dough preparing mistake
The various physical characteristics (elasticity, soft durometer, plasticity) etc. making dough in journey are all greatly improved.
The ways such as the dehydration way of food materials flour is dried, dries, air-dries, dries, bakeed, microwave heating.Wherein dry, dry,
Air-dry and have time defect slow, antihygienic；Drying efficiency is low；Microwave heating way has radiation hidden danger for making food；And bakeing is that food takes off
Water optimal path.
But all reality all can not find the ready-made solution realizing edible throwaway chopsticks.Only by exploring, creating and send out
Bright it is possible to realizes.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of replacement timber, bamboo wood makes throwaway chopsticks and can reduce rubbish and be recycled into
Originally, solve to destroy the scheme of the problems such as forest, indiscriminate felling of trees, environmental pollution.
For solving the problems referred to above, the present invention experienced by and gropes experiment and the process of constantly improvement for many years.Initial imagination is to add chopsticks head with sleeve
Mode realize saving timber, bamboo material, but so can bring again problem easy to use and health.Once accidentally thing brings inspiration.In the winter
It steamed bread bought passes into silence and placed after a few days, becomes chill, produces inspiration when oil cauldron a heatable brick bed heat.If throwaway chopsticks food materials flour makes,
Will be how about？The very long the Exploring Road of this invention has been set foot on from this.The most successively natural food nut, Radix Raphani, bamboo sprout, potato class etc. are compared
Analyze, again processed food baked cake, hard wheat cake, common cookies, ship biscuit, French fries, fecula bar etc. are analysed in depth and studied, summarize
Problem is what these foods have been the absence of actually and can not become the material of making chopsticks？Breach in which aspect actually and could realize making chopsticks
Such tableware requirement？The present inventor, in experiment for many years, thinking deeply, explore, sums up the approach being realized chopsticks tableware by food materials flour, it is necessary to
Be build flour microcosmos network structure, add tight material, effective dehydration in terms of make an effort could realize breakthrough, exploration invention be only possible to successfully.
When invention main direction clearly after, be embodied as also being very long and complications, successively live through concrete Problems in forming, really up to the mark
Difficulty chews problem, easily broken problem, resistance to water problems, resistance to heat problem, strength problem, dynamics problem, tough sex chromosome mosaicism, sensory issues, miscellaneous grain crops problem, general
All over application, multi-functional problem etc., intermittently, centre is the most almost abandoned.Along with the further investigation to flour mechanism and process technology
Analyzing and understand, these problems progressively have been resolved.
High buildings and large mansions are the firmest, do not lack cement, sand and reinforcing bar, how to find the similar material in food materials flour, or by heavily fortified point
The hardness of fruit and fecula bar can illustrate that making chopsticks with food materials can realize.Illustrated after high temperature dehydration by firing of brick, modulation
Powder ball thing can become hard.
After doing analogy, analyzing the purpose of the present invention and be different from common food, primary and foremost purpose is to become chopsticks tableware, is only thereafter and examines
Consider edible.So major control point is to implement when modulating flour and bakeing dehydration to improve and control.
In the modulation flour stage, fully use the various best approaches, than existing any food will more focus on fortified flour formed closely and
Solid network structure, the way added in water with warm water modulation dough-making powder contributes to flour and forms solid network structure, increases biceps, with food
Salt and egg liquid and add flour quality improver, modified starch, gluten meal, can improve the due flour of making chopsticks institute cancellated
The characteristics such as compactness, intensity, elasticity.
Utilize flour quality improver, strengthen and realize the various characteristics as edible throwaway chopsticks.Flour oxidation agent can be with oxygen
Change sulfur hydrogen bond (-S-H) in flour protein, form cystine linkage (-S-S), promote that gluten network structure is formed.Thus strengthen the biceps of dough,
Extend the stabilization time of dough, reduce strip-breaking rate；Emulsifying agent can form macromole gluten network with protein, strengthens gluten quality intensity, improves dough
Gas-holding ability, improves Flour product organizational structure, and can prevent the aging of Flour product；Thickening agent can improve intensity and elasticity, reduces broken strip, makes mouthfeel
Smooth have bite, improves rough mouthfeel for miscellaneous grain crops；The content of protein can improve the crispy in taste degree of edible throwaway chopsticks.
With the technology of food dehydration for be not the food of prior art processing, but edible throwaway chopsticks, in processing method
Upper meeting is different from common food, at degree of dehydration, realizes the aspects such as hardness and is all higher than common food.The conventional way of flour food dehydration is high temperature dehydration,
The method of high temperature dehydration is dried, dries, air-dries, dries, is bakeed, microwave heating etc., the preferred baking method of the present invention.Baking is different from commonly
The baking of food, and be intended to realize fully to be dehydrated ripening and reach the requirements such as hardness that chopsticks should have, take into account agreeable to the taste degree again.So at baking temperature
With can not be equal to the way of usual baked goods on the time, certain degree of hardness should be reached, can not firmly arrive again sting motionless.Grope through many experiments,
Choose that temperature controls between 100-200 DEG C, accumulated time scope is between 20-60 minute.
Along with the most successfully breaking through of invention, ensuing problem reduces material cost exactly, it is achieved simpler operability efficiently, both
The multiformity of food materials to be realized, the suitability, palatability, aesthetic property, realize the natural sex of food materials again.
The present invention goes through experiment for many years and gropes to improve and continuous chalk it up to experience, has captured various difficulty step by step.And it is many by choosing
Kind of common food materials are tested, by updating, solve hardness that edible throwaway chopsticks must reach, toughness, dynamics, thermostability,
The problems such as resistance to water, and improve edible good to eat degree.Further through simplifying dispensing, reducing cost, reach to be prone to the degree of the marketization.Finally
Induction and conclusion, the technical scheme collecting realization is realized by disclosure below:
The present invention by weight, including following components: 1000 parts of food materials flour, flower characters improved materials in GB or general ratio,
Water 200-520 part.The composition by weight of water preferably 400 parts.
Wherein, described food materials flour is selected from, but not limited to, frumentum, potato class, beans, edible seed, fruit vegetable, its derivant and mixes
Compound；Described flower characters improved materials is selected from, but not limited to, the one or two in the materials such as Sal, eggs, flour quality improver, modified starch
More than Zhong.
Described frumentum can be the grain flour of any pulverizing, example be selected from, but not limited to, wheat flour, Semen Maydis powder, oatmeal, Fagopyrum esculentum Moench powder,
In Fructus Hordei Vulgaris powder, rye meal, naked oats flour, whole wheat flour, Semen avenae nudae powder, broom corn millet, Sorghum vulgare Pers., rice flour, millet powder, coixlacrymajobi powder, coarse rice powder one or more；
Described potato class can be any potato or potato starch, example be selected from, but not limited to, Rhizoma Solani tuber osi, dehydrated potato powder, Radix Ipomoeae, sweet potato powder,
One or more in Maninot esculenta crantz., tapioca starch, Radix Pachyrhizi Erosi, tapioca flour, Fructus Colocasiae Esculentae, taro meal, Rhizoma amorphophalli powder, Rhizoma Dioscoreae powder, powder of Radix Puerariae；
Described beans can be the beans flour of any pulverizing, example be selected from, but not limited to, Semen sojae atricolor (Semen Glycines) powder, Semen phaseoli radiati powder, black bean powder,
Green soya bean flour, Semen vignae sinensis powder, peameal, Semen Phaseoli powder, Semen Phaseoli Vulgaris powder, Semen Viciae fabae powder, catjang cowpea powder, haricot bean powder, Semen Canavaliae powder, olecranon Semen Glycines powder, peanut powder, Chinese scholartree
One or more in Semen Glycines powder；
Described edible seed can be the seed flour of any pulverizing, example be selected from, but not limited to, rice-chestnut powder, walnut powder, Semen Armeniacae Amarum powder,
One or more in Pollen Pini, Semen Nelumbinis powder, Semen Helianthi part, black sesame powder, complete powder of Semen Lini；
Described fruit vegetable, example is to be selected from, but not limited to, Fructus Cucurbitae moschatae, Rhizoma Nelumbinis, Pedicellus et Pericarpium Trapae, Bulbus Lilii, Rhizoma amorphophalli, Auricularia powder, Fructus Jujubae, banana dasheen, trailing plants
One or more in fore-telling, Radix Dauci Sativae, Fructus Crataegi, Fructus Lycii, Arillus Longan make mud or paste shape for raw material grinding mill；
Described Sal addition is in flour ratio 0.5%-2%；Described eggs are selected from, but not limited to, egg, Ovum Anas domestica, goose egg, Ovum Coturnicis japonicae, excellent
Select egg with low cost, add egg liquid amount in flour ratio 1%-7%；Described flour quality improver is mainly with oxidant, emulsifying agent, thickening
Agent, enzyme preparation, natural materials etc. are main, are selected from, but not limited to, composite phosphate, monoglyceride, sodium stearate SSL, calcium stearate CSL, Sargassum
Acid sodium, guar gum, xanthan gum, sodium carboxymethyl cellulose CMC, maltodextrin, microbial lipase, T-5398, Fructus Vitis viniferae glycosyloxy
Change the one or several in enzyme, lipoxidase, T-5398, lipase, xylanase, wild Folium et Cacumen Artemisiae Halodendri seed, active soybean flour, gluten meal
Kind, adding proportion presses GB or all-purpose flour adding proportion；Described modified starch is selected from, but not limited to, phosphate ester starch, carboxymethyl starch, acetate
One or more modified starches in starch, crosslinked starch, modified starch addition presses GB or all-purpose flour adding proportion.
A kind of edible throwaway chopsticks, prepare according to the following steps:
A. preprocessing raw material and auxiliary material: flower characters improved materials is added suitable quantity of water stirring and dissolves, preferably warm water, form premix material A；
B. the flour that hydrophobicity is strong processes: after maturation process, make paste shape premix material B；
C. potato class, fruit and vegerable class process: squeeze the juice；Or liquor；Or clean peeling, stripping and slicing, saturating with decocting in water, stamp into mud, make paste
Shape；As premix material C；
D. dough-making powder, i.e. modulates dough: mixed flour, premix material A, B, C, water are poured in dough mixing machine and is modulated, stirs,
Make dough；Moisture content in premix material, then must reduce step D accordingly and add the ratio of water；The mode that preferably warm water, flour add in water；
E. stand: dough is stood 15-120 minute under thermophilic；If time of repose extends exceedance hour, dough network structure is tight
Close property and elasticity have declined, and are improved by again stirring to rub；
F. molding: dough is made chopsticks shape；
G. bakeing: put into by shaping chopsticks in baking box or oven, temperature is between 100-200 DEG C, and baking accumulated time scope is at 20-60
Between minute, it is thus achieved that the throwaway chopsticks of high temperature dehydration ripening；
H. cooling: treat that throwaway chopsticks naturally cool to 25-30 DEG C, finishing and packing.
The first as the present invention is improved: by the material that has additional nutrients, and makes edible throwaway chopsticks strengthen trophic function.Institute
The nutrient material stated is selected from, but not limited to, the human body institutes such as calcium, ferrum, zinc, vitamin, high protein, lecithin, plant cellulose, aminoacid, nucleic acid
Needing one or more combinations in mineral or nutrient, fineness≤140 mesh, addition is in GB or general ratio；Or it is selected from, but not limited to, egg
One or more combinations in the nutriments such as class, milk, oils, wherein eggs addition is the 1%-7% of food materials flour, liquid milk
Class addition is the 10%-25% of food materials flour, and milk powder addition is then the 2%-3% of food materials flour, and oils addition is food materials flour
0.5%-5%.Add suitable quantity of water to stir, or do not add water, as premix material D, pour into together in dough mixing machine in the modulation dough procedure D of processing
It is modulated.
The second as the present invention improves: by adding health care curative effect material, makes edible throwaway chopsticks strengthen health care curative effect merit
Energy.Described health care curative effect material is selected from, but not limited to, Poria, Aloe, Radix Ginseng, Radix Codonopsis, Fructus Lycii, Auricularia, Radix Puerariae, Folium Puerariae loatae, spirulina, Pu
Herba Taraxaci, Capsellabursa-pastoris(Linn.)Medic., Flos Rosae Rugosae, Flos Rosae Chinensis, Flos Chrysanthemi, Folium Allii tuberosi powder, Semen Ziziphi Spinosae, Stichopus japonicus, Fructus Fici powder, ganoderan, Herba Agrimoniae, Radix Polygoni Multiflori,
One or more combinations in the Chinese crude drugs such as the Rhizoma Anemarrhenae, Cortex Lycii, the Radix Paeoniae Alba, Herba Setariae Viridis, grind powder process fineness≤140 mesh, and addition is food materials
The 1%-3% of flour；Or press Chinese crude drug formula decoction 30-120 minute, filter and remove residue matter, clear filtrate, juice fineness≤100 mesh, replace water
Or part water, addition is the 10%-35% of food materials flour.Add suitable quantity of water to stir, or do not add water, as premix material E, in the modulation of processing
Pour in dough mixing machine together in dough procedure D and be modulated.
The third as the present invention improves: by adding fruit and vegetable juice or natural food colour, make edible throwaway chopsticks strengthen
Color function.Described fruit and vegetable juice material is selected from, but not limited to, in the materials such as Radix Dauci Sativae, Fructus Lycopersici esculenti, Herba Spinaciae, Amaranthus mangostanus L., Fructus Cucumidis sativi, purple cabbage, Rhizoma Steudnerae Henryanae
One or more combinations, powder state cream state fineness≤140 mesh, juice fineness≤100 mesh, replace water or part water；Or saturating with decocting in water,
Stamp into mud, make paste shape；Addition is the 10%-35% of food materials flour；Or by adding one or more compound natural food colours,
It is selected from, but not limited to, carotene, lycopene, red yeast rice, alkermes, Rhizoma Curcumae Longae, gardenia yellow, chlorophyll, anthocyanin, Fructus Gardeniae indigo plant etc. edible
One or more combinations in pigment, fineness≤140 mesh, adding proportion presses GB or all-purpose flour adding proportion.Add suitable quantity of water to stir,
Or do not add water, as premix material F, pour in dough mixing machine together in the modulation dough procedure D of processing and be modulated.
The 4th kind of improvement as the present invention: by adding and smearing Material reinforcement moldable surface and fineness function.The material of described chopsticks
Expect by adding starch when modulating dough, one or more combinations being selected from, but not limited to, in wheaten starch, corn starch, potato starch,
Addition is the 5%-10% of food materials flour, increases dough plasticity, makes dough smooth, and decorative pattern holding capacity strengthens；Add suitable quantity of water to stir,
Or do not add water, as premix material G, pour in dough mixing machine together in the modulation dough procedure D of processing and be modulated.Handler table topcoating in modulation
Brush vegetable oil, brushing amount 10-70 milliliter/square metre, improve finished surface fineness.
The invention has the beneficial effects as follows:
The present invention by change throwaway chopsticks material, with food materials flour replace timber, bamboo wood, effectively reduce indiscriminate felling of trees, damage gloomy
Woods, reach effect a radical cure water and soil, the even beneficial effect such as dust storm, weather.And the food materials flour trophophase of crops drawn materials is than timber, bamboo wood
Within about 20 years, trophophase is greatly shortened, and land resources utilization efficiency is high.The present invention both can cook meal chopsticks, the most edible, effectively reduces rubbish
The generation of rubbish, reduces environmental pollution.The present invention has possessed due hard, tough, the power of chopsticks tableware and heat resistance, and improves edible good to eat
Degree.The present invention can also have additional nutrients function, health care efficient functional, color function, aesthetic.The present invention meet Rhizoma Solani tuber osi that country advocates,
The policy of staple food made by the miscellaneous grain crops such as Semen Maydis.Inventive formulation is simple, and adaptability to raw materials is extensive, again can preferred natural health food materials, processing technology simply,
Low production cost, production suitable for industrialized.
Detailed description of the invention
Below technical scheme is clearly and completely described, it is clear that described embodiment is only of the present invention
Divide embodiment rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not before making creative work
Put the every other embodiment obtained, broadly fall into the scope of protection of the invention.
The open following example of the present invention:
Embodiment 1
With wheat flour and egg milk nutriment, the edible throwaway chopsticks as main material prepares example
Its formula number is calculated as: wheat flour 500 grams, one, egg, 60 milliliters of milk, Sal 5 grams, sodium stearate SSL 1
Gram, calcium stearate CSL 1 gram, guar gum 1 gram, sodium alginate 1 gram.By Sal, sodium stearate SSL, calcium stearate CSL, Gua Erdou
A small amount of water-solubleization converted by glue, sodium alginate, forms premix material A；Using milk powder, the egg liquid that stirs as premix material D；With wheat flour, suitable quantity of water
Dough mixing machine is modulated, stirs, make dough, under thermophilic stand 60 minutes, dough is made chopsticks shape, put into baking box or
In oven at 100-200 DEG C, toast the disposable nutrition chopsticks obtaining dehydration ripening for 60 minutes, naturally cool to 25-30 DEG C, finishing and packing
Obtain.
Embodiment 2
Edible throwaway chopsticks with Rhizoma Solani tuber osi, wheat flour as main material prepare example 1
Its formula number is calculated as: Rhizoma Solani tuber osi 150 grams, wheat flour 350 grams.Rhizoma Solani tuber osi is cleaned peeling, stripping and slicing, saturating with decocting in water,
Stamp into mud, make paste shape premix material C, be modulated in dough mixing machine with wheat flour, suitable quantity of water together, stir, make dough,
Stand 300 minutes under thermophilic, dough is made chopsticks shape, puts in baking box or oven at 180-200 DEG C, toast 20 minutes and obtain dehydration
The throwaway chopsticks of ripening, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 3
Edible throwaway chopsticks with Rhizoma Solani tuber osi, wheat flour as main material prepare example 2
Its formula number is calculated as: Rhizoma Solani tuber osi 150 grams, wheat flour 350 grams, Sal 5 grams, sodium carboxymethyl cellulose CMC 1
Gram, guar gum 1 gram.Sal, sodium carboxymethyl cellulose CMC, guar gum are converted a small amount of water-solubleization, forms premix material A, by Rhizoma Solani tuber osi
Clean peeling, stripping and slicing, saturating with decocting in water, stamp into mud, make paste shape premix material C, adjust in dough mixing machine with wheat flour, suitable quantity of water together
System, stirs, makes dough, stands 240 minutes, dough is made chopsticks shape, puts in baking box or oven at 150-200 under thermophilic
At DEG C, toast the throwaway chopsticks obtaining dehydration ripening for 30 minutes, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 4
Edible throwaway chopsticks with Semen Maydis powder, wheat flour as main material prepare example 1
Its formula number is calculated as: Semen Maydis powder 150 grams, wheat flour 350 grams, Sal 10 grams, 1, egg.Sal is converted few
Measure water-solubleization, with the egg liquid stirred, form premix material A；The strong corn flour of hydrophobicity, after maturation process, makes paste shape premixing flour
B；It is modulated in dough mixing machine with wheat flour, suitable quantity of water together, stirs, make dough, under thermophilic, stand 300 minutes, by dough
Make chopsticks shape, put in baking box or oven at 150-200 DEG C, toast the throwaway chopsticks obtaining dehydration ripening for 35 minutes, natural cooling
To 25-30 DEG C, finishing and packing and get final product.
Embodiment 5
Edible throwaway chopsticks with Semen Maydis powder, wheat flour as main material prepare example 2
Its formula number is calculated as: Semen Maydis powder 150 grams, wheat flour 350 grams, Sal 4 grams, sodium stearate SSL 1 gram, tristearin
Acid calcium CSL 1 gram, guar gum 1 gram, sodium alginate 1 gram.By Sal, sodium stearate SSL, calcium stearate CSL, guar gum, Sargassum
Acid sodium converts a small amount of water-solubleization, forms premix material A, and the strong corn flour of hydrophobicity, after maturation process, makes paste shape premixing flour B, together with little
Flour, suitable quantity of water are modulated in dough mixing machine, stir, and make dough, stand 200 minutes, dough is made chopsticks shape under thermophilic,
Put in baking box or oven at 150-200 DEG C, toast the throwaway chopsticks obtaining dehydration ripening for 30 minutes, naturally cool to 25-30 DEG C, whole
Reason is packed and be get final product.
Embodiment 6
Edible throwaway chopsticks with Fagopyrum esculentum Moench powder as main material prepare example 1
Its formula number is calculated as: Fagopyrum esculentum Moench powder 500 grams, Sal 9 grams, one, egg.Sal is dissolved in the egg stirred
In liquid, form premix material A, be modulated in dough mixing machine in right amount with Fagopyrum esculentum Moench powder, water together, stir, make dough, stand under thermophilic
240 minutes, dough is made chopsticks shape, put in baking box or oven at 150-200 DEG C, toast 35 minutes and obtain dehydration ripening once
Property chopsticks, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 7
Edible throwaway chopsticks with Fagopyrum esculentum Moench powder as main material prepare example 2
Its formula number is calculated as: Fagopyrum esculentum Moench powder 500 grams, Sal 2 grams, guar gum 2 grams, sodium alginate 2 grams, water 200 milli
Rise.Sal, guar gum, sodium alginate are converted a small amount of water-solubleization, form premix material A, be modulated in dough mixing machine with Fagopyrum esculentum Moench powder, water together,
Stir, make dough, under thermophilic, stand 200 minutes, dough is made chopsticks shape, puts in baking box or oven at 150-200 DEG C,
Toast the throwaway chopsticks obtaining dehydration ripening for 40 minutes, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 8
Edible throwaway chopsticks with Semen avenae nudae powder, wheat flour as main material prepare example 1
Its formula number is calculated as: Semen avenae nudae powder 50 grams, wheat flour 450 grams, Sal 8 grams, 180 milliliters of water.Sal is converted few
Measure water-solubleization, form premix material A, be modulated in dough mixing machine with Semen avenae nudae powder, wheat flour, water together, stir, make dough, suitable
Temperature is lower stands 180 minutes, dough is made chopsticks shape, puts in baking box or oven at 100-200 DEG C, toasts acquisition dehydration in 80 minutes ripe
The throwaway chopsticks changed, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 9
Edible throwaway chopsticks with Semen avenae nudae powder, wheat flour as main material prepare example 2
Its formula number is calculated as: Semen avenae nudae powder 50 grams, wheat flour 450 grams, Sal 5 grams, guar gum 3 grams, sodium alginate
1.5 grams, 160 milliliters of water.Sal, guar gum, sodium alginate are converted a small amount of water-solubleization, forms premix material A, together with Semen avenae nudae powder, Semen Tritici aestivi
Powder, water are modulated in dough mixing machine, stir, and make dough, stand 150 minutes, dough is made chopsticks shape, puts under thermophilic
In baking box or oven at 100-200 DEG C, toast the throwaway chopsticks obtaining dehydration ripening for 70 minutes, naturally cool to 25-30 DEG C, arrange bag
Fill and get final product.
Embodiment 10
Edible throwaway chopsticks with Radix Ipomoeae, wheat flour as main material prepare example
Its formula number is calculated as: Radix Ipomoeae 150 grams, wheat flour 350 grams, Sal 5 grams, guar gum 3 grams, sodium alginate 1.5
Gram.Sal, guar gum, sodium alginate are converted a small amount of water-solubleization, form premix material A, Radix Ipomoeae is cleaned peeling, stripping and slicing, saturating with decocting in water, smash
Wear into mud, make paste shape premix material C, be modulated in dough mixing machine with wheat flour, suitable quantity of water together, stir, make dough, suitable
Temperature is lower stands 120 minutes, dough is made chopsticks shape, puts in baking box or oven at 100-200 DEG C, toasts acquisition dehydration in 60 minutes ripe
The throwaway chopsticks changed, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 11
Edible throwaway chopsticks with Rhizoma amorphophalli powder, wheat flour as main material prepare example
Its formula number is calculated as: Rhizoma amorphophalli powder 100 grams, wheat flour 400 grams, Sal 8 grams, guar gum 3 grams, sodium alginate
1.5 grams, 150 milliliters of water.Sal, guar gum, sodium alginate are converted a small amount of water-solubleization, forms premix material A, together with Rhizoma amorphophalli powder, Semen Tritici aestivi
Powder, water are modulated in dough mixing machine, stir, and make dough, stand 100 minutes, dough is made chopsticks shape, puts under thermophilic
In baking box or oven at 100-200 DEG C, toast the throwaway chopsticks obtaining dehydration ripening for 55 minutes, naturally cool to 25-30 DEG C, arrange bag
Fill and get final product.
Embodiment 12
Example is prepared with Semen sojae atricolor (Semen Glycines) powder, the wheat flour edible throwaway chopsticks as main material
Its formula number is calculated as: Semen sojae atricolor powder 50 grams, wheat flour 450 grams, 200 milliliters of water.By Semen sojae atricolor (Semen Glycines) powder, little
Flour, water are modulated in dough mixing machine, stir, and make dough, stand 20 minutes, dough is made chopsticks shape, puts under thermophilic
Enter in baking box or oven at 100-200 DEG C, toast the throwaway chopsticks obtaining dehydration ripening for 50 minutes, naturally cool to 25-30 DEG C, arrange
Pack and get final product.
Embodiment 13
Edible throwaway chopsticks with Semen phaseoli radiati powder, wheat flour as main material prepare example
Its formula number is calculated as: Semen phaseoli radiati powder 150 grams, wheat flour 350 grams, Sal 10 grams, guar gum 3 grams, alginic acid
1.5 grams of sodium, 120 milliliters of water.Sal, guar gum, sodium alginate are converted a small amount of water-solubleization, forms premix material A, the Semen phaseoli radiati powder that hydrophobicity is strong
After maturation process, make paste shape premixing flour B, be modulated in dough mixing machine with wheat flour, water together, stir, make dough,
Stand 30 minutes under thermophilic, dough is made chopsticks shape, puts in baking box or oven at 100-200 DEG C, toast acquisition dehydration in 30 minutes ripe
The throwaway chopsticks changed, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 14
Edible throwaway chopsticks with Semen Castaneae, wheat flour as main material prepare example
Its formula number is calculated as: Semen Castaneae 100 grams, wheat flour 400 grams, Sal 6 grams, sodium carboxymethyl cellulose CMC 1 gram,
Guar gum 3 grams, sodium alginate 1.5 grams, 120 milliliters of water.Sal, sodium carboxymethyl cellulose CMC, guar gum, sodium alginate are converted
A small amount of water-solubleization, forms premix material A；Semen Castaneae peeling is boiled, stamps into mud, as premix material C；Together with wheat flour, suitable quantity of water at dough-making powder
Machine is modulated, stirs, make dough, under thermophilic, stand 50 minutes, dough is made chopsticks shape, puts in baking box or oven
At 100-200 DEG C, toast the throwaway chopsticks obtaining dehydration ripening for 50 minutes, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 15
Edible throwaway chopsticks with Pollen Pini, wheat flour as main material prepare example
Its formula number is calculated as: Pollen Pini 100 grams, wheat flour 400 grams, Sal 6 grams, sodium stearate SSL 1 gram, tristearin
Acid calcium CSL 1 gram, guar gum 2 grams, sodium alginate 1.5 grams, 260 milliliters of water.By Sal, sodium stearate SSL, calcium stearate CSL,
A small amount of water-solubleization converted by guar gum, sodium alginate, forms premix material A, is modulated with Pollen Pini, wheat flour, water together, stirs in dough mixing machine
Mix uniformly, make dough, under thermophilic, stand 180 minutes, dough is made chopsticks shape, puts in baking box or oven at 100-200 DEG C,
Toast the throwaway chopsticks obtaining dehydration ripening for 60 minutes, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 16
Edible throwaway chopsticks with Fructus Cucurbitae moschatae, wheat flour as main material prepare example
Its formula number is calculated as: 150 grams of Fructus Cucurbitae moschatae, wheat flour 350 grams, Sal 10 grams, sodium carboxymethyl cellulose CMC 1 gram,
Guar gum 3 grams, sodium alginate 1.5 grams, 100 milliliters of water.Sal, sodium carboxymethyl cellulose CMC, guar gum, sodium alginate are converted
A small amount of water-solubleization, forms premix material A, Fructus Cucurbitae moschatae is cleaned peeling, stripping and slicing, saturating with decocting in water, stamp into mud, make paste shape premix material C, together
It is modulated in dough mixing machine with wheat flour, suitable quantity of water, stirs, make dough, under thermophilic, stand 15 minutes, dough is made chopsticks
Shape, puts in baking box or oven at 100-200 DEG C, toasts the throwaway chopsticks obtaining dehydration ripening for 30 minutes, naturally cools to 25-30
DEG C, finishing and packing and get final product.
Embodiment 17
Edible throwaway chopsticks with Amylum Nelumbinis Rhizomatis, wheat flour as main material prepare example
Its formula number is calculated as: Amylum Nelumbinis Rhizomatis 50 grams, wheat flour 450 grams, Sal 5 grams, sodium carboxymethyl cellulose CMC 1 gram,
Guar gum 3 grams, sodium alginate 1.5 grams, 150 milliliters of water.Sal, sodium carboxymethyl cellulose CMC, guar gum, sodium alginate are converted
A small amount of water-solubleization, forms premix material A, is modulated with Amylum Nelumbinis Rhizomatis, wheat flour, water together, stirs, make dough in dough mixing machine, suitable
Temperature is lower stands 30 minutes, dough is made chopsticks shape, puts in baking box or oven at 100-200 DEG C, toast 25 minutes and obtain dehydration ripening
Throwaway chopsticks, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 18
Edible throwaway chopsticks with Radix Dauci Sativae, wheat flour as main material prepare example
Its formula number is calculated as: 150 grams of Radix Dauci Sativae, wheat flour 350 grams, composite phosphate 1 gram, monoglyceride 2 grams, Fructus Vitis viniferae
Carbohydrate oxidase 0.3 gram, guar gum 1 gram, sodium alginate 1 gram, 100 milliliters of water.By composite phosphate, monoglyceride, glucoseoxidase,
A small amount of water-solubleization converted by guar gum, sodium alginate, forms premix material A, Radix Dauci Sativae is cleaned peeling, stripping and slicing, with decocting in water thoroughly, stamp into mud, make
Become paste shape premix material C, be modulated in dough mixing machine with wheat flour, water together, stir, make dough, under thermophilic, stand 15 points
Clock, makes chopsticks shape by dough, puts in baking box or oven at 100-200 DEG C, toasts the throwaway chopsticks obtaining dehydration ripening for 20 minutes,
Naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 19
Edible throwaway chopsticks with Fructus Lycopersici esculenti, wheat flour as main material prepare example
Its formula number is calculated as: Fructus Lycopersici esculenti, wheat flour 500 grams, Sal 6 grams, monoglyceride 2 grams, glucoseoxidase 0.3 gram,
Guar gum 2 grams, sodium alginate 1 gram.Sal, monoglyceride, glucoseoxidase, guar gum, sodium alginate are converted a small amount of water-solubleization, shape
Become premix material A；Being cleaned by Fructus Lycopersici esculenti, squeeze the juice, juice fineness≤100 mesh, as premix material C；Together with wheat flour, suitable quantity of water in dough mixing machine
It is modulated, stirs, make pale red dough, under thermophilic, stand 60 minutes, dough is made chopsticks shape, puts into baking box or oven
In at 100-200 DEG C, toast the disposable Fructus Lycopersici esculenti chopsticks obtaining dehydration ripening for 30 minutes, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 20
Edible throwaway chopsticks with spinach juice, wheat flour as main material prepare example
Its formula number is calculated as: spinach juice 190 milliliters, wheat flour 500 grams, Sal 6 grams, lipase 2 grams, guar gum
2 grams, sodium alginate 1 gram.Sal, mixed enzyme, guar gum, sodium alginate are converted a small amount of water-solubleization, forms premix material A, Herba Spinaciae is cleaned,
Liquor, green juice fineness≤100 mesh, as premix material C, it is modulated in dough mixing machine with wheat flour together, stirs, make powder light
Green dough, stands 30 minutes under thermophilic, dough is made chopsticks shape, puts in baking box or oven at 100-200 DEG C, toast 30 points
Clock obtains the disposable Herba Spinaciae chopsticks of dehydration ripening, naturally cools to 25-30 DEG C, finishing and packing and get final product.
Embodiment 21
Edible throwaway chopsticks with Amaranthus mangostanus L. juice, wheat flour as main material prepare example
Its formula number is calculated as: 190 milliliters of Amaranthus mangostanus L. juice, wheat flour 500 grams, Sal 6 grams, carboxymethyl cellulose rope sodium CMC 1
Gram, guar gum 2 grams, sodium alginate 1 gram.Sal, sodium carboxymethyl cellulose CMC, guar gum, sodium alginate are converted a small amount of water-solubleization,
Form premix material A, Amaranthus mangostanus L. is clean, liquor, red juice fineness≤100 mesh, take 190 milliliters, as premix material F, together with wheat flour
Dough mixing machine is modulated, stirs, make pink dough, under thermophilic, stand 15-120 minute, dough is made chopsticks shape, puts
Enter in baking box or oven at 100-200 DEG C, toast the disposable micro-Herba Gynurae bicoloris chopsticks obtaining dehydration ripening for 20-60 minute, naturally cool to 25-30
DEG C, finishing and packing and get final product.
Embodiment 22
Edible throwaway chopsticks with Chinese crude drug juice, wheat flour as main material prepare example
Its formula number is calculated as: 200 milliliters of Chinese crude drug juice, wheat flour 500 grams, Sal 6 grams, lipase 3 grams, glucose
Oxidase 0.3 gram, guar gum 3 grams, sodium alginate 1.5 grams.By Sal, lipase, glucoseoxidase, guar gum, sodium alginate
Convert a small amount of water-solubleization, form premix material A, Chinese crude drug is cleaned, decocts 30-120 minute, filter and remove residue matter, clear filtrate, juice fineness≤100
Mesh, takes 200 milliliters, as premix material E, is modulated with wheat flour together, stirs, make dough in dough mixing machine, quiet under thermophilic
Put 90 minutes, dough is made chopsticks shape, put in baking box or oven at 100-200 DEG C, toast 40 minutes and obtain dehydration ripening once
Sexual health promotion curative effect chopsticks, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 23
Edible throwaway chopsticks with Poria, wheat flour as main material prepare example
Its formula number is calculated as: 20 grams of Poria, wheat flour 480 grams, Sal 5 grams, monoglyceride 1 gram, lipase 2 grams,
Glucoseoxidase 0.3 gram, sodium alginate 1 gram.Sal, monoglyceride, lipase, glucoseoxidase, sodium alginate are converted a small amount of water-solubleization,
Form premix material A；Poria powder fineness≤140 mesh, as premix material E, is modulated in dough mixing machine with wheat flour, water together, stirs,
Make dough, under thermophilic, stand 15-120 minute, dough is made chopsticks shape, puts in baking box or oven at 100-200 DEG C, baking
The edible Poria throwaway chopsticks obtaining dehydration ripening in 20-60 minute, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 24
Edible throwaway chopsticks with Rhizoma Steudnerae Henryanae, wheat flour as main material prepare example
Its formula number is calculated as: Rhizoma Steudnerae Henryanae 150 grams, wheat flour 350 grams, Sal 5 grams, monoglyceride 2 grams, glucoseoxidase
0.3 gram, sodium carboxymethyl cellulose CMC 1 gram, sodium alginate 1 gram.By Sal, monoglyceride, glucoseoxidase, sodium carboxymethyl cellulose CMC,
A small amount of water-solubleization converted by sodium alginate, forms premix material A；Rhizoma Steudnerae Henryanae is cleaned peeling, stripping and slicing, with decocting in water thoroughly, stamp into mud, make paste shape, work
For premix material F；It is modulated in dough mixing machine with wheat flour, suitable quantity of water together, stirs, make dough, under thermophilic, stand 90 minutes,
Dough is made chopsticks shape, puts in baking box or oven at 100-200 DEG C, toast the disposable purple Rhizoma Steudnerae Henryanae obtaining dehydration ripening for 35 minutes
Chopsticks, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 25
Edible throwaway chopsticks with carotene, wheat flour as main material prepare example
Its formula number is calculated as: carotene 0.01 gram, wheat flour 500 grams, Sal 5 grams, sodium carboxymethyl cellulose CMC
1 gram, glucoseoxidase 0.3 gram, guar gum 1 gram, 210 milliliters of water.By Sal, carboxymethyl cellulose rope sodium CMC, glucose oxidation
Enzyme, guar gum convert a small amount of water-solubleization, form premix material A；Carotene is converted a small amount of water-solubleization and forms premix material F；Together with wheat flour, water
Dough mixing machine is modulated, stirs, make red dough, under thermophilic, stand 60 minutes, dough is made chopsticks shape, puts into roasting
In case or oven at 100-200 DEG C, toast the disposable chopsticks containing red pigment obtaining dehydration ripening 45 minutes, naturally cool to 25-30
DEG C, finishing and packing and get final product.
Embodiment 26
Edible throwaway chopsticks with gluten meal, modified starch, wheat flour as main material prepare example
Its formula number is calculated as: gluten meal 25 grams, wheat flour 450 grams, phosphate 2 grams, modified starch 20 grams, water 220
Milliliter.Phosphate is converted a small amount of water-solubleization, with gluten meal, modified starch as premix material A, enters in dough mixing machine with wheat flour, suitable quantity of water together
Row modulation, stir, make dough, under thermophilic stand 15-120 minute, dough is made chopsticks shape, put in baking box or oven
At 100-200 DEG C, toast the throwaway chopsticks obtaining dehydration ripening for 20-60 minute, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 27
Example is prepared with add the thick edible throwaway chopsticks matching the additive that element thickening increasing muscle is effect
Its formula number is calculated as: wheat flour 500 grams, thick match element are (containing xanthan gum, sodium carboxymethyl cellulose, the city of maltodextrin
Sell complex additive) 1-3.5 gram.Thick match element being converted a small amount of water-solubleization, forms premix material A, be modulated with wheat flour in dough mixing machine, stirring is all
Even, make dough, under thermophilic, stand 15-120 minute, dough is made chopsticks shape, puts in baking box or oven at 100-200 DEG C,
Toast the disposable nutrition chopsticks obtaining dehydration ripening for 20-60 minute, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 28
Edible throwaway chopsticks with multivitamin, calcium tablet, wheat flour as main material prepare example
Its formula number is calculated as: multivitamin 1, calcium tablet 1, wheat flour 500 grams, Sal 5 grams, thick match element 1 gram.
Sal, thick match element are converted a small amount of water-solubleization, forms premix material A；By multivitamin, calcium tablet grinds, convert a small amount of water-solubleization, form premix material D；
It is modulated in dough mixing machine with wheat flour, suitable quantity of water together, stirs, make dough, under thermophilic, stand 100 minutes, dough is made
Chopsticks shape, puts in baking box or oven at 100-200 DEG C, toasts 50 minutes and obtains dehydration ripening edible and have nutrient
Throwaway chopsticks, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Embodiment 29
Edible throwaway chopsticks with milk powder, oils and fats, wheat flour as main material prepare example
Its formula number is calculated as: milk powder 13 grams, oils and fats 1 gram, wheat flour 485 grams, Sal 5 grams, thick match element 1 gram.Will
Oils and fats is converted a small amount of water and is stirred, and thick match element converts a small amount of water-solubleization, forms premix material A；Using oils and fats, milk powder as premix material D, together with Semen Tritici aestivi
Powder, water are modulated in dough mixing machine, stir, and make dough, stand 90 minutes, dough is made chopsticks shape, puts under thermophilic
In baking box or oven at 100-200 DEG C, toast the edible throwaway chopsticks with trophic function obtaining dehydration ripening for 40 minutes, from
So it is cooled to 25-30 DEG C, finishing and packing and get final product.
Embodiment 30
With glutinous rice flour, wheat flour as main material and can be not added with Sal edible throwaway chopsticks prepare example
Its formula number is calculated as: glutinous rice flour 150 grams, wheat flour 350 grams, thick match element 3 grams, 180 milliliters of water.By thick match element
Converting a small amount of water-solubleization, form premix material A, the strong glutinous rice flour of hydrophobicity, after maturation process, makes paste shape premixing flour B, together with wheat flour,
Water is modulated in dough mixing machine, stirs, and makes dough, stands 120 minutes, dough is made chopsticks shape, puts into baking box under thermophilic
Or in oven at 100-200 DEG C, toast the throwaway chopsticks containing glutinous rice flour obtaining dehydration ripening for 60 minutes, naturally cool to 25-30 DEG C,
Finishing and packing and get final product.
Embodiment 31
Add corn starch edible throwaway chopsticks prepare example
Its formula number is calculated as: corn starch 40 grams, wheat flour 460 grams, Sal 5 grams, thick match element 1 gram, water 210 milli
Rise.Sal, thick match element are converted a small amount of water-solubleization, forms premix material A；Corn starch is as premix material G；Together with wheat flour, water at dough mixing machine
In be modulated, stir, make dough, under thermophilic stand 120 minutes, dough is made chopsticks shape, put in baking box or oven
At 100-200 DEG C, toast 60 minutes and obtain the edible of dehydration ripening there are surface detail and smooth throwaway chopsticks, naturally cool to
25-30 DEG C, finishing and packing and get final product.
Embodiment 32
The edible throwaway chopsticks of surface smear vegetable oil prepare example
Its formula number is calculated as: wheat flour 500 grams, Sal 5 grams, thick match element 1 gram, 200 milliliters of water.By Sal, thick match
Element converts a small amount of water-solubleization, forms premix material A, is modulated with wheat flour, water, stirs, make dough in dough mixing machine, and external coating is planted
Thing oil 40 milliliters/square metre, stand 120 minutes under thermophilic, dough are made chopsticks shape, puts in baking box or oven at 100-200 DEG C,
Toast 50 minutes and obtain the edible of dehydration ripening there are ganoid throwaway chopsticks, naturally cool to 25-30 DEG C, finishing and packing and get final product.
Above the embodiments such as the part kind of the present invention, function, combination of materials, materials weight portion, mode of operation, parameter adaptation are entered
Go detailed description, but described content has been only a part for embodiments of the invention, it is impossible to be considered the practical range for limiting the present invention.All depend on
Equalization change and the improvement etc. that the present patent application scope is made, within all should still belonging to the patent covering scope of the present invention.
Claims (5)
1. edible throwaway chopsticks, it is characterised in that the material of chopsticks is mainly made up of food materials flour, by modulation dough, one-tenth
Type and high temperature dehydration maturation process and the throwaway chopsticks processed, it contains following raw materials according component, and the weight proportion of each component is: food materials flour
1000 parts, flower characters improved materials is in GB or general ratio, water 200-520 part；
Wherein, described food materials flour is selected from, but not limited to, frumentum, potato class, beans, edible seed, fruit vegetable, its derivant and mixing thereof
Thing；Described flower characters improved materials be selected from, but not limited to, the one in the materials such as Sal, eggs, flour quality improver, modified starch or
Two or more；The composition by weight of water preferably 400 parts；
Described frumentum can be the grain flour of any pulverizing, example be selected from, but not limited to, wheat flour, Semen Maydis powder, oatmeal, Fagopyrum esculentum Moench powder,
One in Fructus Hordei Vulgaris powder, rye meal, naked oats flour, whole wheat flour, Semen avenae nudae powder, broom corn millet, Sorghum vulgare Pers., rice flour, millet powder, coixlacrymajobi powder, coarse rice powder
Or it is several；
Described potato class can be any potato or potato starch, and example is to be selected from, but not limited to, Rhizoma Solani tuber osi, dehydrated potato powder, Radix Ipomoeae, sweet potato powder, wood
One or more in potato, tapioca starch, Radix Pachyrhizi Erosi, tapioca flour, Fructus Colocasiae Esculentae, taro meal, Rhizoma amorphophalli powder, Rhizoma Dioscoreae powder, powder of Radix Puerariae；
Described beans can be the beans flour of any pulverizing, example be selected from, but not limited to, Semen sojae atricolor (Semen Glycines) powder, Semen phaseoli radiati powder, black bean powder,
Green soya bean flour, Semen vignae sinensis powder, peameal, Semen Phaseoli powder, Semen Phaseoli Vulgaris powder, Semen Viciae fabae powder, catjang cowpea powder, haricot bean powder, Semen Canavaliae powder, olecranon Semen Glycines powder, peanut powder,
One or more in locust bean flour；
Described edible seed can be the seed flour of any pulverizing, and example is to be selected from, but not limited to, rice-chestnut powder, walnut powder, Semen Armeniacae Amarum powder, pine
One or more in pollen, Semen Nelumbinis powder, Semen Helianthi part, black sesame powder, complete powder of Semen Lini；
Described fruit vegetable, example be selected from, but not limited to, Fructus Cucurbitae moschatae, Rhizoma Nelumbinis, Pedicellus et Pericarpium Trapae, Bulbus Lilii, Rhizoma amorphophalli, Auricularia powder, Fructus Jujubae, banana dasheen, Radix Raphani,
One or more in Radix Dauci Sativae, Fructus Crataegi, Fructus Lycii, Arillus Longan make mud or paste shape for raw material grinding mill；
Described Sal addition is in flour ratio 0.5%-2%；Described eggs are selected from, but not limited to, egg, Ovum Anas domestica, goose egg, Ovum Coturnicis japonicae, preferably
Egg with low cost, adds egg liquid amount in flour ratio 1%-7%；Described flour quality improver is mainly with oxidant, emulsifying agent, increasing
Thick dose, enzyme preparation, natural materials etc. be main, be selected from, but not limited to, composite phosphate, monoglyceride, sodium stearate SSL, calcium stearate CSL,
Sodium alginate, guar gum, xanthan gum, sodium carboxymethyl cellulose CMC, maltodextrin, microbial lipase, T-5398, Portugal
In glucoseoxidase, lipoxidase, T-5398, lipase, xylanase, wild Folium et Cacumen Artemisiae Halodendri seed, active soybean flour, gluten meal
One or more, adding proportion press GB or all-purpose flour adding proportion；Described modified starch is selected from, but not limited to, phosphate ester starch, carboxylic first
One or more modified starches in base starch, acetate starch, crosslinked starch, modified starch addition adds ratio by GB or all-purpose flour
Example；
The preparation method of described edible throwaway chopsticks, comprises the following steps:
A. preprocessing raw material and auxiliary material: flower characters improved materials is added suitable quantity of water stirring and dissolves, preferably warm water, form premix material A；
B. the flour that hydrophobicity is strong processes: after maturation process, make paste shape premixing flour B；
C. potato class, fruit and vegerable class process: squeeze the juice；Or liquor；Or clean peeling, stripping and slicing, saturating with decocting in water, stamp into mud, make paste shape；Make
For premix material C；
D. dough-making powder, i.e. modulates dough: mixed flour, premix material A, B, C, water are poured in dough mixing machine and is modulated, stirs, make
Dough；Moisture content in premix material, then must reduce step D accordingly and add the ratio of water；The mode that preferably warm water, flour add in water；
E. stand: dough is stood 15-120 minute under thermophilic；If time of repose extends exceedance hour, dough network structure compactness
Decline with elasticity, improved by again stirring to rub；
F. molding: dough is made chopsticks shape；
G. bakeing: put into by shaping chopsticks in baking box or oven, temperature is between 100-200 DEG C, and baking accumulated time scope was at 20-60 minute
Between, it is thus achieved that the throwaway chopsticks of high temperature dehydration ripening；
H. cooling: treat that throwaway chopsticks naturally cool to 25-30 DEG C, finishing and packing.
Edible throwaway chopsticks the most according to claim 1, it is characterised in that: the material of described chopsticks, by the material that has additional nutrients, makes
Edible throwaway chopsticks strengthen trophic function；Described nutrient material be selected from, but not limited to, calcium, ferrum, zinc, vitamin, high protein,
One or more combinations, fineness≤140 in the needed by human body mineral such as lecithin, plant cellulose, aminoacid, nucleic acid or nutrient
Mesh, addition is in GB or general ratio；Or be selected from, but not limited to, in the nutriments such as eggs, milk, oils one or more
Combination, wherein eggs addition is the 1%-7% of food materials flour, and liquid milk addition is the 10%-25% of food materials flour, milk powder addition
Being then the 2%-3% of food materials flour, oils addition is the 0.5%-5% of food materials flour；Add suitable quantity of water to stir, or do not add water, as
Premix material D, pours in dough mixing machine together in the modulation dough procedure D of processing and is modulated.
Edible throwaway chopsticks the most according to claim 1, it is characterised in that: the material of described chopsticks passes through to add health care curative effect material,
Edible throwaway chopsticks are made to strengthen health care efficient functional；Described health care curative effect material be selected from, but not limited to, Poria, Aloe, Radix Ginseng,
Radix Codonopsis, Fructus Lycii, Auricularia, Radix Puerariae, Folium Puerariae loatae, spirulina, Herba Taraxaci, Capsellabursa-pastoris(Linn.)Medic., Flos Rosae Rugosae, Flos Rosae Chinensis, Flos Chrysanthemi, Folium Allii tuberosi powder, Semen Ziziphi Spinosae,
One or two in the Chinese crude drugs such as Stichopus japonicus, Fructus Fici powder, ganoderan, Herba Agrimoniae, Radix Polygoni Multiflori, the Rhizoma Anemarrhenae, Cortex Lycii, the Radix Paeoniae Alba, Herba Setariae Viridis
Planting combination of the above, grind powder process fineness≤140 mesh, addition is the 1%-3% of food materials flour；Or press Chinese crude drug formula decoction 30-120 minute,
Filter and remove residue matter, clear filtrate, juice fineness≤100 mesh, replace water or part water, addition is the 10%-35% of food materials flour；Add suitable
Amount water stirs, or does not adds water, and as premix material E, pours in dough mixing machine together and be modulated in the modulation dough procedure D of processing.
Edible throwaway chopsticks the most according to claim 1, it is characterised in that: the material of described chopsticks is by adding fruit and vegetable juice or sky
So food coloring, makes edible throwaway chopsticks strengthen color function；Described fruit and vegetable juice material be selected from, but not limited to, Radix Dauci Sativae, kind
One or more combinations in the materials such as eggplant, Herba Spinaciae, Amaranthus mangostanus L., Fructus Cucumidis sativi, purple cabbage, Rhizoma Steudnerae Henryanae, powder state cream state fineness≤140 mesh, slurry
Juice fineness≤100 mesh, replaces water or part water；Or with decocting in water thoroughly, stamp into mud, make paste shape；Addition is food materials flour
10%-35%；Or by adding one or more compound natural food colours, be selected from, but not limited to, carotene, lycopene, red yeast rice,
One or more combinations in the food colorings such as alkermes, Rhizoma Curcumae Longae, gardenia yellow, chlorophyll, anthocyanin, Fructus Gardeniae indigo plant, fineness≤140
Mesh, adding proportion presses GB or all-purpose flour adding proportion；Add suitable quantity of water to stir, or do not add water, as premix material F, in processing
Pour in dough mixing machine together in modulation dough procedure D and be modulated.
Edible throwaway chopsticks the most according to claim 1, it is characterised in that: the material of described chopsticks increases by adding and smearing material
Strong moldable surface and fineness function；The material of described chopsticks by modulate dough time add starch, be selected from, but not limited to, wheaten starch,
One or more combinations in corn starch, potato starch, addition is the 5%-10% of food materials flour, increases dough plasticity,
Making dough smooth, decorative pattern holding capacity strengthens；Add suitable quantity of water to stir, or do not add water, as premix material G, at the modulation dough of processing
Pour in dough mixing machine together in step D and be modulated；Modulation dough surface brushing vegetable oil, brushing amount 10-70 milliliter/square metre,
Improve finished surface fineness.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610267864.9A CN106073404A (en) | 2016-04-21 | 2016-04-21 | A kind of edible throwaway chopsticks and preparation method thereof |
| PCT/CN2017/000311 WO2017181737A1 (en) | 2016-04-21 | 2017-04-24 | Edible single-use chopsticks and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610267864.9A CN106073404A (en) | 2016-04-21 | 2016-04-21 | A kind of edible throwaway chopsticks and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106510396A (en) * | 2016-12-30 | 2017-03-22 | 王可滢 | Manufacturing method of flour chopsticks |
| CN106937667A (en) * | 2017-03-14 | 2017-07-11 | 重庆工商大学 | Disposable edible tableware and preparation method thereof |
| CN106954663A (en) * | 2017-03-22 | 2017-07-18 | 青岛农业大学 | A kind of cereal-based edible tableware and preparation method thereof |
| CN107439887A (en) * | 2017-08-17 | 2017-12-08 | 陈红庆 | A kind of sprouted unpolished rice solid health-care beverage and preparation method thereof |
| CN108542225A (en) * | 2018-06-13 | 2018-09-18 | 上海交通大学 | A kind of edible energy chopsticks |
| CN108812762A (en) * | 2018-06-13 | 2018-11-16 | 上海交通大学 | A kind of production method with the edible tableware of depression |
| CN109007552A (en) * | 2018-05-31 | 2018-12-18 | 广西宝城食品科技有限公司 | A kind of five-color nutrient health-care rice flour and processing method |
| CN109929145A (en) * | 2019-03-08 | 2019-06-25 | 义乌市双童日用品有限公司 | A kind of environmental friendly edible suction tube and preparation method thereof |
| TWI670305B (en) * | 2018-08-14 | 2019-09-01 | 張錡旻 | Plant fiber environmental protection tableware process |
| CN110325048A (en) * | 2017-02-27 | 2019-10-11 | 孔智聪 | The apparatus of edible biodegradable articles |
| CN110698874A (en) * | 2019-11-25 | 2020-01-17 | 张红丽 | Degradable material and preparation method and application thereof |
| CN111150052A (en) * | 2020-01-16 | 2020-05-15 | 金寨县麒麟食品有限公司 | Dough for preparing edible tableware, preparation method and edible tableware prepared by dough |
| CN111165543A (en) * | 2020-01-16 | 2020-05-19 | 中山斯诺美食品机械制造有限公司 | Edible tableware and preparation method thereof |
| RU2807345C1 (en) * | 2023-09-15 | 2023-11-14 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method for preparing sweet potato pasties |
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| CN111436474A (en) * | 2020-03-25 | 2020-07-24 | 新疆家瑞泽智慧农业科技开发有限公司 | Corn byproduct dietary fiber biscuit and preparation method thereof |
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| CN101721099A (en) * | 2008-10-29 | 2010-06-09 | 同济大学附属七一中学 | Edible chopsticks |
| CN101543369A (en) * | 2009-05-11 | 2009-09-30 | 于音 | Edible peanut chopsticks and production method thereof |
| CN101828843A (en) * | 2010-04-28 | 2010-09-15 | 河北永生食品有限公司 | Chopsticks and preparation method thereof |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106510396A (en) * | 2016-12-30 | 2017-03-22 | 王可滢 | Manufacturing method of flour chopsticks |
| JP2020511209A (en) * | 2017-02-27 | 2020-04-16 | ヒコング コング | Edible and biodegradable appliances |
| EP3585180A4 (en) * | 2017-02-27 | 2020-07-29 | Kong, Zhicong | Edible and biodegradable utensils |
| CN110325048A (en) * | 2017-02-27 | 2019-10-11 | 孔智聪 | The apparatus of edible biodegradable articles |
| CN106937667A (en) * | 2017-03-14 | 2017-07-11 | 重庆工商大学 | Disposable edible tableware and preparation method thereof |
| CN106954663A (en) * | 2017-03-22 | 2017-07-18 | 青岛农业大学 | A kind of cereal-based edible tableware and preparation method thereof |
| CN107439887A (en) * | 2017-08-17 | 2017-12-08 | 陈红庆 | A kind of sprouted unpolished rice solid health-care beverage and preparation method thereof |
| CN109007552A (en) * | 2018-05-31 | 2018-12-18 | 广西宝城食品科技有限公司 | A kind of five-color nutrient health-care rice flour and processing method |
| CN108542225A (en) * | 2018-06-13 | 2018-09-18 | 上海交通大学 | A kind of edible energy chopsticks |
| CN108812762A (en) * | 2018-06-13 | 2018-11-16 | 上海交通大学 | A kind of production method with the edible tableware of depression |
| TWI670305B (en) * | 2018-08-14 | 2019-09-01 | 張錡旻 | Plant fiber environmental protection tableware process |
| CN109929145A (en) * | 2019-03-08 | 2019-06-25 | 义乌市双童日用品有限公司 | A kind of environmental friendly edible suction tube and preparation method thereof |
| CN110698874A (en) * | 2019-11-25 | 2020-01-17 | 张红丽 | Degradable material and preparation method and application thereof |
| CN111150052A (en) * | 2020-01-16 | 2020-05-15 | 金寨县麒麟食品有限公司 | Dough for preparing edible tableware, preparation method and edible tableware prepared by dough |
| CN111165543A (en) * | 2020-01-16 | 2020-05-19 | 中山斯诺美食品机械制造有限公司 | Edible tableware and preparation method thereof |
| RU2807345C1 (en) * | 2023-09-15 | 2023-11-14 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method for preparing sweet potato pasties |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2017181737A1 (en) | 2017-10-26 |
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