阅读说明：本技术 一种蒜皮淀粉环保吸管及制备方法 (Garlic skin starch environment-friendly straw and preparation method thereof ) 是由 孟卫 王雨田 曹昕睿 汤真 包玥婷 张新悦 于 2020-07-29 设计创作，主要内容包括：本发明公开了一种蒜皮淀粉环保吸管及制备方法。该吸管成分包括：小麦淀粉(去蛋白)90～100份、马铃薯淀粉(去蛋白)4～8份、豌豆粉2～6份、籼米粉40～50份、蒜皮50～55份、单磷酸钠(食品级)0.1～0.2份、三聚磷酸钠(食品级)0.1～0.5份、三偏磷酸钠(食品级)0.2～0.4份、聚丙烯酸钠(食品级)0.5～3.5份、海藻糖3～6份、结冷胶3～10份、食用色素1.5～3份。上述原料经过混合、制浆、制混合交联淀粉、成型等工艺制得吸管,该吸管耐水、硬度高,可自然降解。(The invention discloses an environment-friendly garlic skin starch straw and a preparation method thereof. The straw comprises the following components: 90-100 parts of wheat starch (deproteinized), 4-8 parts of potato starch (deproteinized), 2-6 parts of pea flour, 40-50 parts of long-shaped rice flour, 50-55 parts of garlic skin, 0.1-0.2 part of sodium monophosphate (food grade), 0.1-0.5 part of sodium tripolyphosphate (food grade), 0.2-0.4 part of sodium trimetaphosphate (food grade), 0.5-3.5 parts of sodium polyacrylate (food grade), 3-6 parts of trehalose, 3-10 parts of gellan gum and 1.5-3 parts of edible pigment. The straw is prepared by the processes of mixing, pulping, preparing mixed cross-linked starch, forming and the like of the raw materials, and the straw is water-resistant, high in hardness and capable of being naturally degraded.)

1. An environment-friendly garlic skin starch straw is characterized in that: the composite material comprises the following raw materials in parts by weight:

90-100 parts of wheat starch (deproteinized), 4-8 parts of potato starch (deproteinized), 2-6 parts of pea flour, 40-50 parts of long-shaped rice flour, 50-55 parts of garlic skin, 0.1-0.2 part of sodium monophosphate (food grade), 0.1-0.5 part of sodium tripolyphosphate (food grade), 0.2-0.4 part of sodium trimetaphosphate (food grade), 0.5-3.5 parts of sodium polyacrylate (food grade), 3-6 parts of trehalose, 3-10 parts of gellan gum and 1.5-3 parts of edible pigment.

2. The method for preparing the garlic skin starch environment-friendly straw as claimed in claim 1, which is characterized in that: the method comprises the following steps:

(1) sterilizing, drying and pulping the garlic skin to obtain garlic skin pulp;

(2) weighing wheat starch (deproteinized), potato starch (deproteinized), pea flour, long-shaped rice flour and water according to a ratio, and mixing uniformly;

(3) weighing sodium monophosphate (food grade), sodium trimetaphosphate (food grade), sodium tripolyphosphate (food grade) and trehalose according to a ratio, dissolving, adding into the slurry obtained in the step (2), neutralizing, washing with water, filtering, drying, and reacting at a temperature of 90-130 ℃ for 1.5-2.0h to obtain mixed crosslinked starch;

(4) weighing sodium polyacrylate, gellan gum and edible pigment according to the proportion, adding the garlic skin slurry prepared in the step (1) and the mixed cross-linked starch prepared in the step (3), and uniformly mixing to obtain mixed semi-solid;

(5) and (4) pouring the mixed semi-solid prepared in the step (4) into a mould, performing extrusion molding, cutting and drying.

3. The method for preparing an environment-friendly straw with garlic skin and starch according to claim 2, is characterized in that: and (2) pulping by using a chemical pulping method in the step (1).

4. The method for preparing an environment-friendly straw with garlic skin and starch according to claim 2, is characterized in that: and (3) uniformly mixing the components in the step (2) to obtain slurry with the consistency of 30-50%.

5. The method for preparing an environment-friendly straw with garlic skin and starch according to claim 2, is characterized in that: the molding conditions in the step (5) are as follows: under the conditions of 90-110 ℃ and 12.5 MPa.

Technical Field

The invention relates to an environment-friendly straw and a preparation method thereof, in particular to an environment-friendly straw made of garlic skin starch and a preparation method thereof.

Background

The plastic straw is light and ecological, so that a plurality of novel disposable environment-friendly straws appear on the market in recent years.

However, the new mainstream disposable environmental protection straws appearing recently in the market all have the defects of practicability or environmental protection: the paper straw has poor water resistance, and the effective time for maintaining the performance of the paper straw soaked in normal-temperature liquid (25 ℃) is less than 12 min; PLA (polylactic acid) suction pipes are fragile and easy to break, can not be immersed in hot drinks (more than or equal to 75 ℃), have harsh degradation conditions and have no practical significance in natural degradation; the biomass straws taking the bagasse straws as an example have short natural storage period of only 2-3 months, and are inconvenient to store and transport. The straw made of other materials instead of plastic has the problems of high technical barrier of heat resistance, water resistance, hardness and toughness.

Disclosure of Invention

The purpose of the invention is as follows: the invention aims to provide a garlic skin starch environment-friendly straw which is naturally degradable, water-resistant and high in hardness.

The invention also aims to provide a preparation method of the garlic skin starch environment-friendly straw.

The technical scheme is as follows: the invention provides a garlic skin starch environment-friendly straw which comprises the following raw materials in parts by weight:

90-100 parts of wheat starch (deproteinized), 4-8 parts of potato starch (deproteinized), 2-6 parts of pea flour, 40-50 parts of long-shaped rice flour, 50-55 parts of garlic skin, 0.1-0.2 part of sodium monophosphate (food grade), 0.1-0.5 part of sodium tripolyphosphate (food grade), 0.2-0.4 part of sodium trimetaphosphate (food grade), 0.5-3.5 parts of sodium polyacrylate (food grade), 3-6 parts of trehalose, 3-10 parts of gellan gum and 1.5-3 parts of edible pigment.

The preparation method of the garlic skin starch environment-friendly straw comprises the following steps:

(1) sterilizing, drying and pulping the garlic skin to obtain garlic skin pulp;

(2) weighing wheat starch (deproteinized), potato starch (deproteinized), pea flour, long-shaped rice flour and water according to a ratio, and mixing uniformly;

(3) weighing sodium monophosphate (food grade), sodium trimetaphosphate (food grade), sodium tripolyphosphate (food grade) and trehalose according to a ratio, dissolving, adding into the slurry obtained in the step (2), neutralizing, washing with water, filtering, drying, and reacting at a temperature of 90-130 ℃ for 1.5-2.0h to obtain mixed crosslinked starch;

(4) weighing sodium polyacrylate, gellan gum and edible pigment according to the proportion, adding the garlic skin slurry prepared in the step (1) and the mixed cross-linked starch prepared in the step (3), and uniformly mixing to obtain mixed semi-solid;

(5) and (4) pouring the mixed semi-solid prepared in the step (4) into a mould, performing extrusion molding, cutting and drying.

Further, in the step (1), pulping is carried out by a chemical pulping method. The alkali consumption and the temperature are proper reaction conditions aiming at the garlic skin without influencing the active ingredients in the garlic skin, and the temperature and the alkali consumption exceeding the range can cause the pitted surface of the finished product, lose the antibacterial activity or can not improve the toughness of the material.

Further, the step (2) is uniformly mixed to obtain slurry with the consistency of 30-50%. The product meeting the use requirement cannot be prepared by over-thin and over-thick.

Further, the molding conditions in the step (5) are as follows: under the conditions of 90-110 ℃ and 12.5 MPa. When the temperature is lower than 90 ℃, the hardness of the product is too low, and the product is cracked and cannot be formed; too high a temperature will cause the raw materials to over-react and turn black and soft. Physical crosslinking can not occur under the condition of too low pressure, and the surface of the prepared product is not smooth; the material is broken and cannot be formed when the pressure is too high.

In the above technical scheme:

starch plays a major role in molding; the indica rice flour increases the gluten property and replaces a part of starch to reduce the production cost; the dietary fiber in the garlic peel accounts for 69.18%, the garlic peel provides the dietary fiber, so that the prepared finished product has better toughness, the relative content of myristic acid and lauric acid is 1.69% and 0.51%, and the straw has good antibacterial activity and longer storage time due to the addition of the myristic acid and the lauric acid. The trehalose, the gellan gum and the edible soybean oil are used as added auxiliary materials, so that on one hand, the raw materials are mixed more uniformly, and the final finished product is uniform in quality; on the other hand, the water resistance, the heat resistance and other properties of the product are enhanced. The mechanical properties such as hardness, tensile strength and the like of the product are improved by the sodium polyacrylate.

Main materials:

several starches play a major role in molding. Wherein, the wheat starch (deproteinized) is combined with the potato starch (deproteinized) and the pea powder in a fixed proportion, and the water resistance of the product is reduced due to excessive wheat starch (deproteinized); too much potato starch can make the product too viscous in water; excessive pea meal can greatly increase the product cost; the indica rice flour can increase gluten property and replace part of starch, thereby reducing production cost.

The dietary fiber in the garlic skin accounts for 69.18%, and the garlic skin provides the dietary fiber, so that the prepared finished product has better toughness; the relative content of myristic acid and lauric acid is 1.69% and 0.51%, and the addition of the myristic acid and the lauric acid enables the straw to have good antibacterial activity and longer storage time.

And (3) the rest auxiliary materials:

three cross-linking agents screened: the sodium monophosphate, the sodium trimetaphosphate and the sodium tripolyphosphate are chemically crosslinked with hydroxyl in starch macromolecules to crosslink the starch macromolecules into a net structure. Under the mixture ratio and reaction conditions of the three crosslinking agents, the starch crosslinking degree is the best and can reach 2.5

Has the advantages that: the invention discloses a disposable environment-friendly straw which has better heat resistance and water resistance, wider degradation condition, simpler production process, stronger antibacterial performance and the applicable range of the straw which can keep the original scale. In the future, the product of the invention can be further popularized and applied to other disposable plastic-replacing tableware.

Detailed Description

Example 1

The preparation method of the environment-friendly degradable environment-friendly straw comprises the following steps:

disinfecting garlic skins, drying, and pulping by a chemical pulping method. Preferably 160 deg.C, adding garlic skin into raw material pool under the condition of 16% alkali consumption, and pulping by soda process. Washing, squeezing, and balancing water content.

② according to the data of the corresponding example 1 in the table 1, weighing starch components (comprising wheat starch (deproteinized), potato starch (deproteinized), pea powder and indica rice powder), and mixing with water to obtain slurry with the consistency of 30-50%.

Table 1: example degradable Environment-friendly straw part formula

Note: in comparative examples 1-3, the wheat starch (deproteinized) was replaced with ordinary high gluten wheat starch;

weighing the components of the sodium monophosphate (food grade), the sodium trimetaphosphate (food grade) and the sodium tripolyphosphate (food grade) according to the proportion in the table 1, weighing the trehalose, dissolving, adding into the slurry obtained in the step two, neutralizing and washing with water. Filtering, drying, and reacting at 90-130 deg.C for 1.5-2.0h to obtain the mixed crosslinked starch.

And fourthly, weighing sodium polyacrylate, gellan gum and edible pigment according to the proportion in the table 1, adding the prepared garlic skin slurry into the mixed starch prepared in the third step to obtain mixed semi-solid, and putting the mixed semi-solid into a vacuum mixer to be uniformly mixed.

Fifthly, pouring the mixed semi-solid prepared in the step IV into a mould, performing extrusion molding at the temperature of 90-110 ℃ and under the pressure of 12.5MPa, and cutting and drying.

Example 2

The components are weighed according to the data of the example 2 corresponding to the table 1, and the environment-friendly degradable straw of the example 2 is obtained according to the method described in the example 1.

Example 3

The components are weighed according to the data of the example 3 corresponding to the table 1, and the environment-friendly degradable straw of the example 3 is obtained according to the method described in the example 1.

Example 4

The components are weighed according to the data of the example 4 corresponding to the table 1, and the environment-friendly degradable straw of the example 4 is obtained according to the method described in the example 1.

Example 5

The components are weighed according to the data of the example 5 corresponding to the table 1, and the environment-friendly degradable straw of the example 5 is obtained according to the method described in the example 1.

Example 6

The components are weighed according to the data of the example 6 corresponding to the table 1, and the environment-friendly degradable straw of the example 6 is obtained according to the method described in the example 1.

Example 7

The components are weighed according to the data of the example 7 corresponding to the table 1, and the environment-friendly degradable straw of the example 7 is obtained according to the method described in the example 1.

Comparative example 1

Weighing the components according to the data of the comparative example 1 corresponding to the table 1, and obtaining the environment-friendly degradable straw of the comparative example 1 according to the method described in the example 1.

Comparative example 2

The components are weighed according to the data of the comparative example 2 corresponding to the table 1, and the environment-friendly degradable straw of the comparative example 2 is obtained according to the method described in the example 1.

Comparative example 3

The components are weighed according to the data of the comparative example 3 corresponding to the table 1, and the environment-friendly degradable straw of the comparative example 2 is obtained according to the method described in the example 1.

Table 2: table of straw hardness and Water resistance test data for examples 1-5

Note: the time at which the swelling volume of the test specimen reached 15% was taken as the time at which significant gelatinization occurred during use.

As is clear from Table 2, examples 1 to 6 excel in both strength and water resistance (time at which gelatinization occurred) over comparative examples 1 to 3, in which example 1 is the most preferable result in strength and water resistance (time at which gelatinization occurred) among the above-mentioned several examples.

As can be seen from tables 1 and 2, the optimal weight ratio of the starch is (90-100) to (4-8) to (2-6) to (40-50) of wheat starch (deproteinized) to potato starch (deproteinized) to pea powder to indica rice powder, and the optimal weight ratio of the other components is 50-55 parts of garlic skin, 0.1-0.2 part of sodium monophosphate (food grade), 0.1-0.5 part of sodium tripolyphosphate (food grade), 0.2-0.4 part of sodium trimetaphosphate (food grade), 0.5-3.5 parts of sodium polyacrylate (food grade), 3-6 parts of trehalose, 3-10 parts of gellan gum and 1.5-3 parts of edible pigment.

As shown in tables 1 and 2, the properties of the product prepared by compounding and crosslinking the starch are superior to those of the product prepared by common starch in strength and water resistance (gelatinization time).

With reference to tables 1 and 2, it can be seen from examples 1 and 3 that the properties of the product made from the deproteinized wheat starch are far superior to those of ordinary high gluten wheat flour in terms of water resistance (gelatinization time).

From comparative example 1 and comparative example 2, in combination with tables 1 and 2, it can be seen that the product properties obtained with the addition of potato starch (deproteinized) and pea flour are superior to those obtained without the addition of potato starch and pea flour in terms of strength and water resistance (gelatinization time).

In combination with tables 1 and 2, it can be seen from comparative examples 1 and 3 that the properties of the product obtained by compounding crosslinked starch are far superior to those of uncrosslinked starch in terms of strength and water resistance.