Making method of low-sugar paper sheet food

Abstract

The invention discloses a preparation method of low-sugar paper food, which is characterized in that sorghum is subjected to curing (baking) and enzymolysis to obtain low-sugar carbon water liquid; performing enzymolysis on soybean protein powder, sodium caseinate and papain, and performing sieving and colloid milling to obtain protein liquid; and adding the protein liquid, the low-sugar carbon water liquid, polyethylene glycol and medium-chain triglyceride, stirring, homogenizing and drying to obtain the paper food with the thickness of 0.1-3mm. The paper sheet food is thin in appearance, good in dissolubility, capable of being dissolved in oral saliva, fine and smooth, capable of being eaten without chewing and low in sugar content.

Description

Technical Field

[0001] This invention relates to a snack food, specifically a method for producing a low-sugar paper snack. Background Technology

[0002] This invention discloses a method for producing a low-sugar paper-flake food, belonging to the category of snack foods. Many elderly people experience tooth loss, making it difficult to chew normal food, affecting their eating habits, leading to malnutrition and potentially triggering illnesses. This invention's low-sugar paper-flake food is thin, has a delicate texture, and dissolves in saliva, requiring no chewing before consumption. This product contains carbohydrates (sorghum), protein (sodium caseinate, soy protein powder, papain, etc.), fats (medium-chain triglycerides), polyethylene glycol, and other components. It contains essential nutrients to meet the nutritional needs of the elderly. Its low sugar content makes it suitable for people on a sugar-controlled diet. Summary of the Invention

[0003] The manufacturing method used in this invention includes the following steps:

[0004] 1) Take 20-25 parts of sorghum and roast it for 15-30 minutes (temperature 180-220℃) to obtain cooked sorghum. After grinding the cooked sorghum, pass it through a 10-mesh sieve to obtain cooked sorghum fine powder. Put the cooked sorghum fine powder into an electric heating stirring pot at 40-45℃, add 50 parts of water and 0.01 parts of α-amylase (enzyme activity 120,000-160,000 U / ml), adjust the pH to 5.5-6.5 with citric acid, and enzymatically hydrolyze for 1-2 hours. Inactivate the enzyme (heat to 100℃ and maintain for 10 minutes) to obtain sorghum enzymatic hydrolysate. Add 0.01 parts of yeast to the sorghum enzymatic hydrolysate, adjust the pH to 6.5-7.0, enzymatically hydrolyze for 1-2 hours at 35-42℃, and reduce the sugar content through yeast enzymatic hydrolysis. Centrifuge (2500-3500 rpm), collect the supernatant, remove the precipitate, and obtain a low-sugar carbohydrate solution.

[0005] 2) Add 1-2 parts of soybean protein powder (protein content greater than 50%) and 1 part of sodium caseinate (protein greater than 88%) to 5 parts of room temperature water. Stir (stirring speed 30 rpm) for 0.2 hours, then add 0.01 parts of papain (enzyme activity 100,000-180,000 U / g), adjust the pH to 6.5-7.5, and the temperature to 35-45℃. Enzymatically hydrolyze for 4-8 hours; inactivate the enzyme (heat to 85℃ and hold for 3 minutes) to obtain a protease hydrolysate solution. Pass the protease hydrolysate solution through a 100-mesh sieve to remove large particles, then pass it through a colloid mill and through a 200-mesh sieve to obtain a protein solution.

[0006] 3) Mix low-sugar carbohydrate solution, protein solution, 1-2 parts medium-chain triglycerides, and 1-5 parts polyethylene glycol. Stir for 1-2 hours (stirring speed 150 rpm) at a stirring temperature of 45-55℃ to form a homogeneous suspension. Then homogenize (using a high-pressure homogenizer; the homogenization pressure for the first homogenization is 25-35 MPa, and the homogenization temperature is 35-45℃; the homogenization pressure for the second homogenization is 35-40 MPa, and the homogenization temperature is 45-50℃).

[0007] 4) Beeswax, as a release agent, is heated to 65-75℃ until it becomes completely liquid. It is then evenly applied to the surface of the stainless steel mold. The mold is left at room temperature for 1-2 hours after the beeswax has solidified before use.

[0008] 5) Pour the mixed emulsion from step (3) into a mold, with the liquid level in the mold being 0.1 to 1 cm. Dry it at 45-70°C for 3-7 hours until the moisture content is less than 8%, to obtain a paper-like food product with a thickness of 0.1-3 mm.

[0009] 6) Remove the paper food from the mold. Attached Figure Description

[0010] Figure 1 Explanation of the water solubility comparison chart Detailed Implementation

[0012] The manufacturing method used in this invention includes the following steps:

[0013] 1) 20 parts of sorghum were roasted for 15 minutes (at 180℃) to obtain cooked sorghum. The cooked sorghum was then pulverized and passed through a 10-mesh sieve to obtain cooked sorghum fine powder. The cooked sorghum fine powder was placed in an electric heating stirring pot at 40℃, and 50 parts of water and 0.01 parts of α-amylase (enzyme activity 160,000 U / ml) were added. The pH was adjusted to 5.5 with citric acid, and the mixture was enzymatically hydrolyzed for 1 hour. α-amylase hydrolyzed any α-1,4-glycosidic bonds within amylose or glycogen molecules to obtain monosaccharides, disaccharides, and hydrolyzed amylose. Monosaccharides and disaccharides tend to raise blood sugar levels. The enzyme was then inactivated (heated to 100℃ and maintained for 10 minutes) to obtain sorghum enzymatic hydrolysate. Add 0.01 parts of yeast to the sorghum enzymatic hydrolysate, adjust the pH to 6.5, enzymatic hydrolysis time to 1 hour, and enzymatic hydrolysis temperature to 35℃. Through yeast enzymatic hydrolysis, the yeast mainly absorbs and utilizes monosaccharides or disaccharides to reduce the sugar content. Centrifuge (2500 rpm), take the supernatant, remove the precipitate, and obtain a low-sugar carbohydrate solution.

[0014] 2) Add 1 part soy protein powder (protein content greater than 50%) and 1 part sodium caseinate (protein content greater than 88%) to 5 parts room temperature water, stir (stirring speed 30 rpm) for 0.2 hours, then add 0.01 parts papain (enzyme activity 180,000 U / g), adjust the pH to 6.5, and maintain the temperature at 35℃ for 4 hours of enzymatic hydrolysis. Inactivate the enzyme (heat to 85℃ and hold for 3 minutes) to obtain a protease hydrolysate solution. Pass the protease hydrolysate solution through a 100-mesh sieve to remove large particles, then pass it through a colloid mill and through a 200-mesh sieve to obtain a protein solution. The protein, after being hydrolyzed by papain, transforms long-chain macromolecular proteins into short-chain proteins. Short-chain proteins are highly hydrophilic and have high water solubility. Sieving removes unhydrolyzed large-molecule protein particles. The resulting protein solution has a delicate texture and dissolves in saliva.

[0015] 3) Combine low-sugar carbohydrate solution, protein solution, 1 part medium-chain triglycerides, and 1 part polyethylene glycol. Stir for 1 hour (stirring speed 150 rpm) at 45℃ to form a homogeneous suspension. Then homogenize (using a high-pressure homogenizer; the first homogenization pressure is 25 MPa and the homogenization temperature is 35℃; the second homogenization pressure is 35 MPa and the homogenization temperature is 45℃). After homogenization, a stable homogeneous solution with a consistent and stable taste is formed.

[0016] 4) Beeswax, as a mold release agent, is heated to 70°C until it becomes completely liquid. It is then evenly applied to the surface of the stainless steel mold. The mold is left at room temperature for 2 hours after the beeswax has solidified before use.

[0017] 5) Pour the mixed emulsion from step (3) into a mold, with a liquid height of 0.3 cm in the mold. Dry it at 70°C for 5 hours until the moisture content is less than 8%, and obtain a paper-like food with a thickness of 1 mm.

[0018] 6) Remove the paper food from the mold.

Claims

1. A method for producing a low-sugar paper-based food product, characterized in that: 20-25 parts of sorghum are roasted for 15-30 minutes (180-220℃) to obtain cooked sorghum. The cooked sorghum is then pulverized and passed through a 10-mesh sieve to obtain fine cooked sorghum powder. This powder is placed in an electrically heated stirring pot at 40-45℃, with 50 parts water and 0.01 parts α-amylase (enzyme activity 120,000-160,000 U / ml) added. The pH is adjusted to 5.5-6.5 with citric acid, and enzymatic hydrolysis is performed for 1-2 hours. The enzyme is then inactivated (heated to 100℃ and maintained for 10 minutes) to obtain sorghum enzymatic hydrolysate. 0.01 parts yeast are added to the sorghum enzymatic hydrolysate, the pH is adjusted to 6.5-7.0, and enzymatic hydrolysis is performed for 1-2 hours at 35-42℃. This yeast hydrolysis reduces the sugar content. The mixture is then centrifuged (2500-3500 rpm), the supernatant is collected, and the precipitate is removed to obtain a low-sugar carbohydrate solution. Add 1-2 parts of soybean protein powder (protein content greater than 50%) and 1 part of sodium caseinate (protein content greater than 88%) to 5 parts of room temperature water. Stir (stirring speed 30 rpm) for 0.2 hours, then add 0.01 parts of papain (enzyme activity 100,000-180,000 U / g). Adjust the pH to 6.5-7.5 and the temperature to 35-45℃. Enzymatic hydrolysis lasts for 4-8 hours. Inactivate the enzyme (heat to 85℃ and hold for 3 minutes) to obtain a protease hydrolysate solution. Pass the protease hydrolysate solution through a 100-mesh sieve to remove large particles, then pass it through a colloid mill and through a 200-mesh sieve to obtain a protein solution. Prepare a low-sugar carbohydrate solution, protein solution, 1-2 parts medium-chain triglycerides, and 1-5 parts polyethylene glycol. Stir for 1-2 hours (stirring speed 150 rpm) at a stirring temperature of 45-55℃ to form a uniform suspension. Then homogenize (using a high-pressure homogenizer; the homogenization pressure for the first homogenization is 25-35 MPa, and the homogenization temperature is 35-45℃; the homogenization pressure for the second homogenization is 35-40 MPa, and the homogenization temperature is 45-50℃).

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