Method of producing functional nutritious food by using sorghum as a raw material

Abstract

The present invention discloses a method of producing functional nutritious food by using sorghum as a raw material and belongs to the technical field of sorghum deep processing. The method improves stability of biologically active peptides in vivo. The method comprises the following steps: step a, an alkali dissolving and acid precipitating method is used to prepare the sorghum starch and sorghum proteins; step b, the obtained sorghum starch in the step a is prepared into starch milk, and the starch milk is subjected to microwave gelatinization, the gelatinized starch milk is cooled, the cooled starch milk is dried and the dried starch milk is crushed to obtain sorghum resistant starch; step c, the obtained sorghum proteins in the step a are prepared into a protein solution, the protein solution is preheated by water bath, the preheated protein solution is successively subjected to gradient enzymatic hydrolysis using trypsin, alkaline protease and flavor protease, the enzymatic hydrolyzed protein solution is subjected to high temperature sterilization, the sterilized protein solution is desalinated, and the desalinated protein solution is dried to obtain sorghum protein peptides; and step d, the sorghum resistant starch, octenyl succinate starch ester sodium and water are stirred evenly, then the sorghum protein peptides are added, the materials are homogenized, and the homogenized materials are spray-dried to obtain functional nutritious food. The method improves the stability of the protein peptides in vivo and ensures that the sorghum protein peptides can play the functions again in the effective time.

Description

technical field

[0001] The invention belongs to the technical field of sorghum deep processing, and specifically relates to a method for producing functional food using sorghum as a raw material. Background technique

[0002] Sorghum is one of the important cereal crops cultivated by humans. From a global perspective, it is second only to wheat, rice, corn, and barley, ranking fifth. The content of starch in sorghum grains is relatively high, generally up to 50%-70%, and the highest is over 70%, the rest is protein 4.4%-21.1%, tannin 0.05%-2.89%, moisture 13%-15%, crude 3% fiber, 3% fat and 1% ash etc. Compared with other food crops, sorghum has the characteristics of high yield, strong stress resistance and wide application. However, due to the low protein digestibility and poor palatability of sorghum, the application of its products is seriously affected. Only a small amount is used for the making of traditional food in some places at present, and most of them are used...

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