Food grade starch based modeling clay with high elasticity and high ductility and its preparation method

A method of preparing a food grade starch based modeling clay with high elasticity and high ductility, which comprises:

• (a) providing the following components in parts by mass:
• (i) starch:
• 160 to 180
• parts,
• (ii) water:
• 140 to 160
• parts,
• (iii) food grade stabilizer:
• 10 to 15
• parts,
• (iv) edible salt:
• 10 to 15
• parts,
• (v) preservative:
• 0.6 to 0.8
• parts,
• (vi) hydrophilic colloid:
• 0 to 10
• parts,
• (vii) food grade plasticizer:
• 40 to 60
• parts,
• (viii) edible pigment:
• 6 to 10
• parts, and
• (ix) food grade white oil:
• 4 to 8
• parts,
• wherein the starch comprises one or more of:
• cassava starch, wheat starch, and glutinous rice starch;
• (b) adding the components of (a) into a kneading mixer and mixing the components evenly, so as to form a kneading mixture;
• (c) combining the hydrophilic colloid and the water to form a hydrophilic colloid solution and stirring the hydrophilic colloid with a disintegrator to form a colloid solution;
• (d) adding the colloid solution into the kneading mixer, turning on the kneading mixer for heating and pre-gelatinization for 15 to 25 minutes at a temperature of 55° C. to 65° C., so as to form a dough-like structured clay ball;
• (e) adding the food grade plasticizer to the dough-like structured clay ball and stirring well to form a clay ball with plasticity;
• (f) adding the food grade white oil to the clay ball with plasticity, stirring continuously and kneading evenly to form a shaped clay ball;
• (g) preparing the food grade pigment and water into a pigment solution, and
• (h) adding the pigment solution to the shaped clay ball, stirring well, pouring a product out, and allowing the product to stand at room temperature, and then packaging the product after cooling.