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Konjac glucomannan edible tableware and preparation method thereof

A technology of konjac glucomannan and glucomannan ester, which is applied in the direction of the plate, can solve the problems of excessive pesticide and aflatoxin residues, flexibility, unsatisfactory color, and increased transportation costs, and achieve high performance Improvement, good color and good aroma

Inactive Publication Date: 2011-04-13
FUJIAN AGRI & FORESTRY UNIV
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  • Description
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  • Application Information

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Problems solved by technology

This invention uses crop plant fiber as the main raw material, and its material selection is relatively simple, with the advantages of high strength, fast degradation speed, and safety, but its flexibility, color, etc. are not ideal, and pesticides, aflatoxin, etc. residues are prone to occur The quantity exceeds the standard, and the product quality is relatively heavy. A 500ml noodle bowl is generally about 35 grams, which increases the transportation cost

Method used

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Embodiment

[0019] Embodiment: A kind of preparation method of konjac glucomannan edible tableware bowl

[0020] A preparation method of konjac glucomannan edible tableware bowl, comprising the following steps:

[0021] (1) Preparation of esterified modified products: Add 15g of konjac glucomannan into a beaker filled with 1000ml of water, stir evenly, adjust the pH to 3 with benzoic acid, place the beaker in a water bath at a temperature of 50°C, After reacting for 2 hours, drying in an oven at 80°C, the konjac glucomannan esterification modified product is obtained;

[0022] (2) Composite gel preparation: first add 1g chitosan to 100ml acetic acid solution with pH 2.8, stir to dissolve, add 0.05g potassium sorbate, 0.1g sucrose ester, 0.6g glycerin and 0.26g stearic acid, use 1mol / L NaOH solution to adjust the pH value to 12, then add 1.5 g of the modified product of konjac glucomannan esterification in step (1), 1 g of β-cyclodextrin, 0.175 g of pullulan and 1 g of carrageenan; then,...

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Abstract

A preparation method of konjac glucomannan edible tableware comprises preparing esterification modified products, preparing composite gel, heating, centrifugally degassing, shaping tableware, samming and easing back, and sterilizing. The viscosity, film formation temperature and gel strength of konjac glucomannan sol-gel are easy to control, thereby greatly improving the performance and stability of industrial production. The konjac glucomannan edible tableware makes up the defect in the aspect of quality control of products; and the sensory quality of the konjac glucomannan edible tableware is greatly improved. Furthermore, the main raw material konjac glucomannan adopted in the invention is low in price, thereby not only improving the safety of tatableware but also greatly reducing the production cost of products. The konjac glucomannan edible tableware is a water-resistant and high-temperature resistant edible tableware.

Description

technical field [0001] The invention relates to an edible tableware and a preparation method thereof, in particular to a konjac glucomannan edible tableware and a preparation method thereof. Background technique [0002] For a long time, disposable high-foaming plastic tableware with polystyrene as the main raw material has provided many conveniences for people's lives. However, polystyrene is difficult to recycle, incineration produces harmful gases, buried in the ground is not easy to rot, and it affects farmland cultivation, destroys soil structure, and causes serious pollution to the environment. From the perspective of long-term interests, "white pollution" will cause serious damage to the living environment of human beings. Therefore, eliminating "white pollution" has become a major global problem. State Economic and Trade Commission (1999) No. 6 clearly stipulates that the use of disposable foam plastic tableware will be completely banned nationwide before the end of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/02C08L5/08C08L5/16C08L5/00C08K5/098C08K5/053C08K5/09C08B37/02B29C39/02A47G19/02
Inventor 庞杰杨金初姚闽娜万漪吴春华吴琳娟范琳琳
Owner FUJIAN AGRI & FORESTRY UNIV
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