Sugarless sandwiched seaweed and preparation method thereof

Abstract

The present application belongs to the field of deep processing of agricultural products, and discloses a sugar-free sandwiched sea-nori product, which is prepared by using Porphyra yezoensis as raw material, high-amylose corn starch and inulin polysaccharide as adhesive, through vibration feeding, composite sandwiching, ultra-high temperature instant baking, cutting or non-cutting, and packaging. The sugar-free sandwiched sea-nori has the characteristics of low sweetness, outstanding sea-nori flavor, bright color and the like; the high-amylose corn starch and inulin polysaccharide, which are two kinds of dietary fibers beneficial to intestinal microorganisms of human body, are used as adhesive in the present application, and the adhesive cannot be digested by human body, so that the sugar-free sandwiched sea-nori is suitable for people with high blood sugar and high blood fat and the like.

Description

Technical Field

[0001] This invention belongs to the field of agricultural product deep processing technology, and relates to a sugar-free stuffed seaweed and its preparation method. Background Technology

[0002] Porphyra yezoensis is abundant in resources and rich in nutrients such as protein, polysaccharides, and polypeptides, as well as bioactive substances such as dietary fiber and taurine, thus possessing broad prospects for development and application. Research and development of novel Porphyra foods and products for precision nutrition and dietary intervention in chronic diseases are development trends for the next few years.

[0003] Stuffed seaweed is a type of convenient seaweed food that has emerged in recent years, made primarily from laver (Porphyra yezoensis). It is produced through processes such as baking, seasoning, stuffing, baking again, pressing, cooling, slicing (or leaving unsliced), and packaging. Stuffed seaweed is a nutritious, multi-functional snack suitable for all ages, winning consumer favor for its crisp, sweet, and fragrant taste, diverse toppings, and ready-to-eat convenience. Currently, stuffed seaweed often has other food additives added selectively for flavor, but it typically uses sugars such as sucrose, glucose, fructose, and maltose as binders (to hold the two sheets of laver together). The laver-to-sugar ratio is 1:2 to 1:3, resulting in a high sugar content. This makes it unsuitable for diabetics or those with high blood sugar, and it also doesn't meet consumer demand for low-sugar products. There is a huge market demand for sugar-free stuffed seaweed, but such products are scarce. The laver processing industry urgently needs processing technology for sugar-free stuffed seaweed to meet the needs of general consumers and special groups (such as diabetics).

[0004] Both high-amylose corn starch and Jerusalem artichoke polysaccharide are dietary fibers that are beneficial to human gut microbiota. In particular, Jerusalem artichoke polysaccharide has the physiological functions of water-soluble dietary fiber and bioactive precursor, and has therefore been widely used in low-calorie, low-sugar, and low-fat foods. Summary of the Invention

[0005] The purpose of this invention is to develop a high-quality sugar-free seaweed product by using indigestible dietary fiber as a binder to replace sugars such as sucrose, glucose, fructose, and maltose commonly used in traditional seaweed sandwich products.

[0006] The objective of this invention is achieved through the following technical solution:

[0007] A sugar-free stuffed seaweed is made from Porphyra yezoensis as raw material, high amylose corn starch and Jerusalem artichoke polysaccharide as binders, and is prepared by vibration feeding, composite stuffing, ultra-high temperature instantaneous baking, cutting or not cutting, and packaging.

[0008] The aforementioned striped laver is laver flakes.

[0009] The mass ratio of the striped laver to the binder is 1:1.

[0010] The mass ratio of the high amylose corn starch to Jerusalem artichoke polysaccharide is 1.5:1 to 2.5:1, preferably 6.5:3.5.

[0011] Considering that high-amylose corn starch needs an amylose content exceeding 60% to exhibit dietary fiber characteristics, while an amylose content ≤60% will be digested by the human body to produce glucose; the lower the amylose content, the lower the melting point and the better the adhesive properties, but too low an amylose content does not meet the requirements for sugar-free seaweed filling ingredients. The aforementioned high-amylose corn starch has an amylose content of 65%–70%.

[0012] The degree of polymerization of the Jerusalem artichoke polysaccharide is 20 to 40, preferably 40.

[0013] The ultra-high temperature instantaneous baking method uses infrared instantaneous heating and drying equipment. The temperature of the ultra-high temperature instantaneous baking is 300℃~320℃, and the time is 4s~6s.

[0014] Preferably, the ultra-high temperature instantaneous baking temperature is 310°C and the time is 5 seconds.

[0015] Specifically, the infrared instantaneous heating and drying equipment can be a far-infrared tunnel drying equipment.

[0016] Another objective of this invention is to provide a method for preparing the sugar-free stuffed seaweed, comprising: using single-processed laver sheets as raw materials, high-amylose corn starch and Jerusalem artichoke polysaccharide as binders; laying a laver sheet on a device, applying the binder onto the laver sheet by vibration feeding, then covering the surface of the laver sheet with another laver sheet to achieve a composite stuffing, using an infrared instantaneous heating and drying device for ultra-high temperature instantaneous baking, cooling, cutting or not cutting, and packaging.

[0017] The adhesive strength of the sugar-free stuffed seaweed is 14N to 20N; the moisture content of the sugar-free stuffed seaweed is 4% to 5%, to avoid the product's taste being affected by excessively low moisture content.

[0018] The beneficial effects of this invention are:

[0019] 1. The sugar-free seaweed filling of this invention has the characteristics of low sweetness, prominent seaweed flavor, and bright color.

[0020] 2. Traditional methods use ordinary starch or pregelatinized starch as a binder, which is digested and produces a large amount of glucose after entering the human body. This invention uses high-amylose corn starch and Jerusalem artichoke polysaccharide, two dietary fibers beneficial to human intestinal microorganisms, instead of ordinary starch, pregelatinized starch, sucrose, glucose, fructose, maltose, etc., as a binder. These cannot be digested by the human body and are more beneficial to human health. In addition to general consumers, the product is especially beneficial for diabetic patients and those with high blood sugar.

[0021] 3. This invention uses high-amylose corn starch and Jerusalem artichoke polysaccharide as binders. Both have high melting points, and traditional baking temperatures (220℃~285℃) require about 1 minute to achieve adhesion, but the seaweed will have already turned sour and discolored. Ultra-high temperature instantaneous far-infrared heating and baking solves this problem in a shorter time, resulting in better product quality and less damage to the product's nutrients. Detailed Implementation

[0022] The technical solution of the present invention will be further described below through specific embodiments.

[0023] The striped laver sheets are single-processed striped laver sheets (approximately 250 sheets per kg), each sheet weighing approximately 4g, measuring 20cm in length and 15cm in width.

[0024] The infrared instantaneous heating and drying equipment is a far-infrared tunnel drying device with the following infrared parameters: wavelength 15μm, heating rate 300℃ / min (adjustable), and rated power 10KW. During preparation, the laver sheets are placed on the tunnel heating plate. The equipment is first preheated to the required temperature, and then maintained at that temperature for production.

[0025] Adhesiveness determination of sugar-free stuffed seaweed: The adhesiveness of sugar-free stuffed seaweed was determined using a texture analyzer. In TPA mode, the whole sugar-free stuffed seaweed was placed flat in the center of the texture analyzer test platform. Measurement parameters: A cylindrical probe was selected, the deformation was set to 50%, the test speed was 60 mm / min, and the interval between the first and second pressure was 5 seconds.

[0026] I. Screening of binders for sandwich seaweed

[0027] Take laver sheets and adhesive in a 1:1 mass ratio according to the processing method; lay one laver sheet on the equipment, apply adhesive to the laver sheet by vibration, and then cover the laver sheet with another laver sheet to form a composite sandwich; use infrared instantaneous heating and drying equipment for ultra-high temperature instantaneous baking (temperature 310℃, time 5s), cool, cut or not cut, and package.

[0028] As shown in Table 1, high-amylose corn starch and Jerusalem artichoke polysaccharide were used as binders, respectively, and the stuffed seaweed had good adhesive properties.

[0029] Table 1. Screening of adhesives for sandwich seaweed

[0030]

[0031] Note: The whole sweet potato flour is made according to Example 1 of Chinese Patent CN114831287A; the amylose content in the high amylose corn starch is 70%; and the degree of polymerization of Jerusalem artichoke polysaccharide is 40.

[0032] II. Effect of Jerusalem artichoke polysaccharide polymerization degree on the adhesiveness of stuffed seaweed

[0033] Take a single-processed laver sheet and binder according to a mass ratio of laver and Jerusalem artichoke polysaccharide of 1:1; lay a laver sheet on the equipment, apply the binder to the laver sheet by vibration feeding, and then cover the laver sheet with another laver sheet to achieve a composite sandwich; use an infrared instantaneous heating and drying equipment for ultra-high temperature instantaneous baking (temperature 310℃, time 5s), cool, cut or not cut, and package.

[0034] As shown in Table 2, when the degree of polymerization of Jerusalem artichoke polysaccharide is 25-40, the adhesive properties of the sandwich seaweed are better.

[0035] Table 2. Effect of Jerusalem artichoke polysaccharide degree of polymerization on product adhesiveness

[0036]

[0037] Table 3. Sensory Evaluation Criteria for Sugar-Free Seaweed Filling

[0038]

[0039] Example 1

[0040] Sugar-free stuffed seaweed is made from single-processed nori sheets (each sheet is about 4g, 20cm long and 15cm wide), and a mixture of high-amylose corn starch and Jerusalem artichoke polysaccharide as a binder. Specifically, it includes:

[0041] Take 1 kg (about 250 sheets) of processed laver sheets, 0.6 kg of high amylose corn starch (70% amylose content, the same below), and 0.4 kg of Jerusalem artichoke polysaccharide (degree of polymerization 40, the same below). Mix the high amylose corn starch and Jerusalem artichoke polysaccharide thoroughly to obtain a solid ingredient, which will be used as a binder. Place one laver sheet on the equipment and apply the binder to the laver sheet by vibration. Then cover the laver sheet with another laver sheet to form a composite sandwich. Use an infrared instantaneous heating and drying equipment to bake at ultra-high temperature (300℃, 4s). Cool, cut or not cut, and package.

[0042] The sugar-free stuffed seaweed has an adhesive strength of 16N, a moisture content of 5%, a bright and emerald green color, and a sensory evaluation of 90.

[0043] Example 2

[0044] Sugar-free stuffed seaweed is made from single-processed nori sheets (each sheet is about 4g, 20cm long and 15cm wide), and a mixture of high-amylose corn starch and Jerusalem artichoke polysaccharide as a binder. Specifically, it includes:

[0045] Take 1 kg (about 250 sheets) of processed laver sheets, 0.65 kg of high amylose corn starch, and 0.35 kg of Jerusalem artichoke polysaccharide. Mix the high amylose corn starch and Jerusalem artichoke polysaccharide thoroughly and evenly as a binder. First, lay one laver sheet on the equipment and apply the binder to the laver sheet by vibration. Then, cover the laver sheet with another laver sheet to form a composite sandwich. Use an infrared instantaneous heating and drying equipment to bake at ultra-high temperature (310℃, 5s). Cool, cut or not cut, and package.

[0046] The sugar-free stuffed seaweed has an adhesive strength of 20N, a moisture content of 4.6%, a uniform and bright color, and a vibrant green hue. Its sensory evaluation score is 96. The nutritional components of the striped laver showed no significant changes before and after processing (see Table 4).

[0047] Table 4. Changes in nutritional components of Porphyra yezoensis before and after processing

[0048]

[0049] Example 3

[0050] Sugar-free stuffed seaweed is made from single-processed nori sheets (each sheet is about 4g, 20cm long and 15cm wide), and a mixture of high-amylose corn starch and Jerusalem artichoke polysaccharide as a binder. Specifically, it includes:

[0051] Take 1 kg (about 250 sheets) of processed laver sheets, 0.62 kg of high amylose corn starch, and 0.38 kg of Jerusalem artichoke polysaccharide. Mix the high amylose corn starch and Jerusalem artichoke polysaccharide thoroughly and evenly as a binder. First, lay one laver sheet on the equipment and apply the binder to the laver sheet by vibration. Then, cover the surface of the laver sheet with another laver sheet to form a composite sandwich. Use an infrared instantaneous heating and drying equipment to bake at ultra-high temperature (310℃, 5s). Cool, cut or not cut, and package.

[0052] The sugar-free stuffed seaweed has an adhesive strength of 17.5N, a moisture content of 4.8%, a uniform and bright color, and a bright green hue. The product's sensory evaluation score is 92.

[0053] Example 4

[0054] Sugar-free stuffed seaweed is made from single-processed nori sheets (each sheet is about 4g, 20cm long and 15cm wide), and a mixture of high-amylose corn starch and Jerusalem artichoke polysaccharide as a binder. Specifically, it includes:

[0055] Take 1 kg (about 250 sheets) of processed laver sheets, 0.65 kg of high amylose corn starch, and 0.35 kg of Jerusalem artichoke polysaccharide. Mix the high amylose corn starch and Jerusalem artichoke polysaccharide thoroughly and evenly as a binder. First, lay one laver sheet on the equipment and apply the binder to the laver sheet by vibration. Then, cover the laver sheet with another laver sheet to form a composite sandwich. Use an infrared instantaneous heating and drying equipment to bake at ultra-high temperature (320℃, 6s). Cool, cut or not cut, and package.

[0056] The sugar-free stuffed seaweed has an adhesive strength of 16.5N, a moisture content of 4.4%, a uniform and bright color, and a dark green hue. The product's sensory evaluation score is 87.

[0057] Example 5

[0058] Sugar-free seaweed sandwiches are made from single-processed nori sheets (approximately 4g per sheet, 20cm long and 15cm wide), using a mixture of high-amylose corn starch and Jerusalem artichoke polysaccharides as a binder. Specifically, they include:

[0059] Take 1 kg (about 250 sheets) of processed laver sheets, 0.70 kg of high amylose corn starch, and 0.30 kg of Jerusalem artichoke polysaccharide. Mix the high amylose corn starch and Jerusalem artichoke polysaccharide thoroughly and evenly as a binder. First, lay one laver sheet on the equipment and apply the binder to the laver sheet by vibration. Then, cover the laver sheet with another laver sheet to form a composite sandwich. Use an infrared instantaneous heating and drying equipment to bake at ultra-high temperature (320℃, 6s). Cool, cut or not cut, and package.

[0060] The sugar-free stuffed seaweed has an adhesive strength of 14N, a moisture content of 4%, a bright color, and a dark green hue. The product's sensory evaluation score is 85.

[0061] Comparative Example 1

[0062] Sugar-free stuffed seaweed is made from single-processed nori sheets (each sheet is about 4g, 20cm long and 15cm wide) and high-amylose corn starch as a binder. Specifically, it includes:

[0063] Take 1 kg (about 250 sheets) of processed laver sheets and 1.0 kg of high amylose corn starch. First, lay one laver sheet on the equipment and apply an adhesive to the laver sheet by vibration. Then, cover the laver sheet with another laver sheet to achieve a composite filling. Bake at 310℃ for 5 seconds, cool, and cut or leave uncut before packaging.

[0064] The sugar-free stuffed seaweed has an adhesive strength of 10N, a moisture content of 4.4%, uneven color, and a dark green hue. The product's sensory evaluation is 77.

[0065] Comparative Example 2

[0066] Sugar-free stuffed seaweed is made from single-processed laver sheets (each sheet is about 4g, 20cm long and 15cm wide) and Jerusalem artichoke polysaccharide as a binder. Specifically, it includes:

[0067] Take 1 kg (about 250 sheets) of processed laver sheets and 1.0 kg of Jerusalem artichoke polysaccharide. First, lay one laver sheet on the equipment and apply an adhesive to the laver sheet by vibration. Then, cover the surface of the laver sheet with another laver sheet to form a composite sandwich. Use an infrared instantaneous heating and drying equipment to bake at an ultra-high temperature (310℃, 5s). Cool, cut or not cut, and package.

[0068] The sugar-free stuffed seaweed has an adhesive strength of 8N, a moisture content of 4.7%, uneven color, and a dark green hue. The product's sensory evaluation score is 70.

[0069] Comparative Example 3

[0070] A sandwich seaweed product was prepared using a mixed solid ingredient of high amylose corn starch and Jerusalem artichoke polysaccharide in a mass ratio of 6.5:3.5 as a binder, and conventional sucrose as a binder, at a baking temperature of 220℃. Specifically, the product included:

[0071] Take 1 kg of processed laver sheets (approximately 250 sheets, each weighing about 4g, 20cm long and 15cm wide), 0.65 kg of high-amylose corn starch, and 0.35 kg of Jerusalem artichoke polysaccharide. Thoroughly mix the high-amylose corn starch and Jerusalem artichoke polysaccharide to create a binder. First, lay one laver sheet on the equipment. Apply the binder to the laver sheet using vibration feeding. Then, place another laver sheet on top of the fabric to create a sandwich structure. Bake at 220℃ for 5 seconds. The binder does not melt, and the two laver sheets cannot stick together. Increasing the baking time to 30 seconds still results in the laver not sticking together, and the laver develops a burnt smell. The product color is uneven and dark.

Claims

1. A sugar-free stuffed seaweed, characterized in that: It is prepared using *Porphyra yezoensis* as raw material, high-amylose corn starch and Jerusalem artichoke polysaccharide as binders, through vibration feeding, composite sandwiching, ultra-high temperature instantaneous baking, cutting or not cutting, and packaging; wherein, the mass ratio of high-amylose corn starch to Jerusalem artichoke polysaccharide is 1.5:1 to 2.5:1; the amylose content in the high-amylose corn starch is 65% to 70%; the degree of polymerization of Jerusalem artichoke polysaccharide is 20 to 40; the ultra-high temperature instantaneous baking adopts infrared instantaneous heating and drying equipment, the ultra-high temperature instantaneous baking temperature is 300℃ to 320℃, and the time is 4 s to 6 s.

2. The sugar-free stuffed seaweed according to claim 1, characterized in that: The aforementioned striped laver is laver flakes.

3. The sugar-free stuffed seaweed according to claim 1, characterized in that: The mass ratio of the striped laver to the binder is 1:

1.

4. The sugar-free stuffed seaweed according to claim 1, characterized in that: The mass ratio of the high amylose corn starch to Jerusalem artichoke polysaccharide is 6.5:3.

5.

5. The sugar-free stuffed seaweed according to claim 1, characterized in that: The ultra-high temperature instantaneous baking temperature is 310℃ and the time is 5 seconds.

6. The sugar-free stuffed seaweed according to claim 1, characterized in that: The adhesive strength of the sugar-free stuffed seaweed is 14N to 20N; the moisture content of the sugar-free stuffed seaweed is 4% to 5%.

7. A method for preparing sugar-free stuffed seaweed according to claim 1, characterized in that: include: Using single-processed laver sheets as raw materials, high-amylose corn starch and Jerusalem artichoke polysaccharide as binders; a laver sheet is laid on the equipment, and the binder is applied to the laver sheet by vibration feeding, and then another laver sheet is placed on the surface of the fabric laver sheet to form a composite sandwich, and ultra-high temperature instantaneous baking is carried out using infrared instantaneous heating and drying equipment, followed by cooling, cutting or not cutting, and packaging.

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