The Study Of Processing Of Edible Spoon And The Plant Design Of Processing 3000 Tons Of Edible Spoon

Edible starch spoon is made of starch as raw material,supplemented by other food additives,and compounded by hot pressing in the mold.In this paper,wheat flour,starch and rice flour were used as raw materials,and the optimal formulation and process of edible spoon with good performance and palatability were developed by adding sugar,salt,additive,oil and other materials.On this basis,modern factories were designed to provide a theoretical basis for the large-scale production of edible spoon.The main contents and results of this paper are as follows:?1?Study of the production technology and formula of edible spoonThe experiment set up the initial formula of the spoon.First,the four factors,including starch,rice flour,sdditive and oil,were designed to test the three factors of water absorption,hardness and sensory score.The best adding interval of starch was10-30 g,the best adding interval of rice flour was 10-30 g,the best adding interval of additive was 0.5-1.5 g,and the best interval of oil was 10-20 g.The optimal interval for the single factor test to determine the design of L₉?3⁴?orthogonal test,through calculation and comprehensive analysis of range method:starch was added 20 g,additive was added 1.0g,rice flour was added 20 g,oil was added 15 g.The final analysis showed that the best formula of edible spoon was:wheat flour 100 g,starch20 g,rice flour 20 g,oil 15g,cotton white sugar 10 g,salt 1 g,water 56 g.Through the validation of optimal formula to produce high quality edible spoon,the determination of some physical and chemical properties,the results are as follows8.78%fat,6.23%protein,12.51%of total sugar,crude fiber 0.75%,ash 0.52%,3.54%moisture content,1.21 g/100 g acid value and 0.05 g/100 g peroxide value,were in the scope of the national standard.?2?The effect of different storage conditions on the texture of edible spoonThe effects of different temperature and humidity on the moisture content and texture characteristics of edible spoon were preliminarily discussed.The results showed that when the spoon was stored in high humidity environment,its moisture absorption rate was high and reached saturation state in a short time,and high temperature also played a role in the catalyst,which made the water molecules active,and entered the interior of the spoon and accelerated its moisture absorption rate.After storing 24 h at high temperature and high humidity,the hardness of the spoon can be reduced,cohesiveness and chewiness were enhanced,which results in its strength weakening,breaking easily,chewing and laborious,and difficult to swallow.The storage environment of low temperature and humidity can effectively guarantee the quality of long time and taste of spoon.?3?Plant design on a yearly production of 3000 tons of edible spoonThe preliminary design of site selection,plant layout,process design,material balance,equipment selection,public utilities,labor organization and economic benefit estimation was carried out.The following results are obtained:1)the process flow chart and workshop layout of edible spoon have been determined.2)The equipment selection of the production workshop in accordance with the scale of production,and estimate the design of other public facilities such as water and electricity have been completed.3)after the completion of the project,it was expected to achieve annual net profit of about 50 million yuan,rapid investment recovery,small risk,good economic benefits,and create more employment opportunities to drive local economic development.