Method for enhancing film-forming property of roller drying produced enzymolysis cereal food

Abstract

The invention relates to the field of cereal food processing, in particular to a method for enhancing the film-forming property of enzymolysis cereal food produced through roller drying, and the enzymolysis cereal food is prepared from the following raw materials in parts by weight: 500-1000 parts of cereals and 0-150 parts of protein concentrate. 0-270 parts of edible vegetable oil and 10-100 parts of non-starch polysaccharide. Comprising two processes of performing enzymolysis on non-high-protein cereal food and performing enzymolysis on high-protein cereals. The preparation method of the enzymolysis non-high-protein cereal film comprises the following steps: grinding cereals into powder and mixing pulp; performing enzymolysis; preparing materials: adding 10-100 parts of non-starch polysaccharide into the enzymolysis slurry; roller drying and enzyme deactivation; 2, performing enzymolysis on the high-protein cereal to form a film, namely performing enzymolysis on protein, grinding the cereal into powder, performing size mixing and performing enzymolysis; preparing materials; combining the enzymolysis protein slurry and the enzymolysis grain slurry; and roller drying and enzyme deactivation. The non-starch polysaccharide is one or a mixture of more of caesalpinia spinosa gum, guar gum, propylene glycol alginate, calcium alginate, potassium alginate, sodium alginate, locust bean gum, xanthan gum, tamarind polysaccharide gum and the like.

Description

Technical Field

[0001] The invention relates to the field of cereal food processing, and in particular to a method for enhancing the film-forming property of enzymatically hydrolyzed cereal food produced by drum drying. Background Art

[0002] Depending on whether protein is added to the ingredients, drum-dried cereal foods include non-high-protein cereal foods and high-protein cereal foods. They are processed foods with cereals as the main raw material and fruits, vegetables, milk, etc. as optional ingredients. They are easy to digest and can be eaten by all kinds of people.

[0003] The drum drying method is a technology that applies the pre-treated slurry on the surface of a heated drum, and through the continuous rotation and heating of the drum, the slurry is gelatinized and dried. The premise of using drum drying is that the slurry has an appropriate viscosity after gelatinization, so that the slurry can "hang on the roller", that is, the slurry can stick to the drum, so as to ensure that the slurry can form a film and dry on the drum.

[0004] Infants, the elderly, and patients with pancreatitis have weaker ability to digest starch and protein. Therefore, appropriate enzymatic hydrolysis of starch and protein in cereal foods is helpful for digestion and absorption. However, after enzymatic hydrolysis, the viscosity of the slurry decreases. If the slurry is over-hydrolyzed, the slurry cannot be put on the roller (that is, the slurry will leak out between the rollers when it is put on, referred to as "leakage"), and cannot be dried and film-formed.

[0005] The main phenomena in the drying process of drum-dried food are shown in Table 1 Table 1

[0006]

[0007] To further illustrate the problem, by searching the patents that have been applied for drum-dried cereal foods that are highly related to enzymatic hydrolysis, their characteristics are summarized in Table 2.

[0008] Table 2

[0009]

[0010]

[0011] By analyzing the patent features of drum-dried cereal foods that are highly related to enzymatic hydrolysis that have been applied for above, in addition to using different drying methods (such as spray drying), in order to ensure the viscosity of the slurry during drum drying and the film-forming properties of the product, at least one of the starch or protein components in the ingredients must not be enzymatically hydrolyzed.

[0012] Based on the above background, to solve the problem of film-forming property of cereal food after enzymatic hydrolysis, firstly, the enzymatic hydrolysis should be controlled to an appropriate degree, and secondly, the formula after enzymatic hydrolysis should be adjusted to solve the problems of thinning of slurry, leakage of material during roller loading and deterioration of film-forming property of the product caused by enzymatic hydrolysis. However, there is no relevant mature process at present, which is also the problem to be solved by the present invention. Summary of the invention

[0013] The purpose of the present invention is to provide a method for enhancing the film-forming property of enzymatically hydrolyzed cereal food produced by drum drying, based on the defects of low slurry viscosity, material leakage during roller loading and poor film-forming property of the product in the drum drying process of enzymatically hydrolyzed cereal food.

[0014] To achieve the above purpose, the present invention adopts the following technical scheme: a method for enhancing the film-forming property of enzymatically hydrolyzed cereal food produced by drum drying, which is made from the following raw materials in parts by weight: 500-1000 parts of cereals, 0-150 parts of concentrated protein; 0-270 parts of edible vegetable oil, and 10-100 parts of non-starch polysaccharides.

[0015] A method for enhancing the viscosity and film-forming property of enzymatically hydrolyzed cereal food, comprising two processes of enzymatically hydrolyzing non-high-protein cereal food and enzymatically hydrolyzing high-protein cereal;

[0016] 1. Preparation steps of enzymatic hydrolysis of non-high-protein grain film:

[0017] Step 1, grinding and slurrying of grains: the particle size of the grains is controlled at 60-100 meshes, and the grains are slurried into a 40%-45% (w / w) slurry;

[0018] Step 2, enzymolysis: after heating the slurry to 70-95 degrees, add enzyme for enzymolysis to obtain enzymolysis slurry with a DE value of 5-10;

[0019] Step 3, ingredients: add 10-100 parts of non-starch polysaccharide to the enzymatic slurry, stir evenly, and obtain slurry A with a concentration of 40%-45% (w / w);

[0020] Step 4, drum drying and enzyme inactivation: adjust the spacing of the cold rollers to 2.5 mm, load the evenly stirred slurry A onto the drum for drying, the texture of the slurry A reaches the requirement of high viscosity, and the thickness of the film after drying is 0.1-0.3 mm.

[0021] 2. Preparation steps of enzymatic high-protein grain film:

[0022] Step 1, enzymatic protein hydrolysis: add 0-150 parts of concentrated protein to water to make a slurry of 40%-45% (w / w), and perform enzymatic hydrolysis (temperature 30-40 degrees) to obtain an enzymatic protein slurry with an acid-soluble nitrogen solubility index (A-NSI) ≥10;

[0023] Step 2, grain grinding, slurry preparation and enzymolysis: the particle size of the powder is controlled at 60-100 meshes, and the grain powder is prepared into a slurry of 40%-45% (w / w), and after heating to 70-95 degrees, enzymes are added for enzymolysis to obtain enzymolysis grain slurry with a DE value of 5-10;

[0024] Step 3, ingredients: combine the above enzymatic protein slurry and enzymatic cereal slurry, add 0-270 parts of edible vegetable oil and 10-100 parts of non-starch polysaccharide, stir evenly, and obtain slurry B with a concentration of 40%-45% (w / w);

[0025] Step 4, drum drying and enzyme inactivation: adjust the spacing of the cold rollers to 2.5 mm, load the evenly stirred slurry B onto the drum for drying, the texture of the slurry B reaches the requirement of high viscosity, and the thickness of the film after drying is 0.1-0.3 mm.

[0026] Preferably, the non-starch polysaccharide is one or a mixture of the following: taro gum, guar gum, propylene glycol alginate, calcium alginate, potassium alginate, sodium alginate, locust bean gum, xanthan gum, methylcellulose, chitosan, gellan gum, sodium polyacrylate, polydextrose, cassia gum, carrageenan, curdlan gum, tamarind polysaccharide gum, pullulan, agar, trisammonium gum, artemisia gum, sodium carboxymethyl cellulose, sesbania gum, deacetylated chitosan, microcrystalline cellulose, flaxseed gum, saponin gum, and gum arabic.

[0027] The combination of various non-starch polysaccharides is to ensure that the slurry has sufficient viscosity and the film-forming properties of the product meet the requirements. The specific indicators are that the texture of the slurry must meet the requirements of high viscosity, and the thickness of the film after drying is 0.1-0.3mm.

[0028] The product of the invention uses rice and other cereals as main raw materials (the amount of cereals used is ≥50%, w / w). After grinding, slurry adjustment and enzymolysis, the slurry becomes thinner, and the material leaks when it is put on the roller and the film-forming ability of the product is weakened. An appropriate amount of non-starch polysaccharide is added to the slurry to keep the slurry viscosity to a high consistency. The product can form a film after drying, and a drum-dried cereal food that meets the requirements is obtained.

[0029] It is further explained that the measurement of slurry consistency refers to the food grades and standards published by the International Dysphagia Food Standards Initiative (IDDSI), among which grades 3 to 4 are semi-solid foods, which are measured for medium and high viscosity. The shape description and test method are shown in Table 3.

[0030] Table 3

[0031]

[0032]

[0033] The beneficial effects of the present invention are as follows: the problems of the slurry becoming thinner after enzymatic hydrolysis, the material leaking when being put on the roller and the weakened film-forming ability of the product are solved. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0035] Example 1: Enzymatic hydrolysis of non-high-protein cereal foods

[0036] Preparation steps of enzymatically hydrolyzed non-high-protein cereal foods:

[0037] Step 1, grain grinding and slurry preparation: 978 kg of rice (water content ≤ 15%) was taken, and the powder was ground to a particle size of 80 meshes, and the rice powder was adjusted into a slurry of 42% (w / w);

[0038] Step 2, enzymolysis: after heating the slurry to 85 degrees, add enzyme for enzymolysis to obtain enzymolysis slurry with a DE value of 10;

[0039] Step 3, ingredients: add 10 kg of sodium carboxymethyl cellulose and 10 kg of carrageenan to the enzymatic slurry, stir evenly, and obtain slurry A;

[0040] Step 4, drum drying and enzyme inactivation: the spacing between the cold rollers was adjusted to 2.5 mm, slurry A was loaded and drum dried to obtain a product that met the requirements.

[0041] The film formation pictures, consistency test pictures and film thickness results obtained in Example 1 are shown in Table 4 below.

[0042] Table 4

[0043]

[0044] Example 2: Enzymatic hydrolysis of high-protein cereal food

[0045] Preparation steps of enzymatic high-protein cereal food:

[0046] Step 1, enzymatic protein hydrolysis: add 130 kg of concentrated whey protein 80 into water to make a 42% (w / w) slurry, and perform enzymatic hydrolysis (temperature 37 degrees) to obtain an enzymatic protein slurry with an acid-soluble nitrogen solubility index (A-NSI) of 20%;

[0047] Step 2, grain grinding, sizing and enzymolysis: 743 kg of rice (water content ≤ 15%) was ground, the particle size of the powder was controlled at 80 mesh, and the rice powder was adjusted to a 42% (w / w) slurry, and after heating to 90 degrees, enzyme was added for enzymolysis to obtain an enzymolysis rice slurry with a DE value of 8;

[0048] Step 3, ingredients: combine the above enzymatic protein slurry and enzymatic rice slurry, add 105 kg of edible vegetable oil, 5 kg of guar gum, and 5 kg of xanthan gum, stir evenly, and obtain slurry B;

[0049] Step 4, drum drying and enzyme inactivation: adjust the spacing of the cold rollers to 2.5 mm, load slurry B for drum drying, and obtain a product that meets the requirements.

[0050] The film formation pictures, consistency test pictures and film thickness results obtained in Example 2 are shown in Table 5

[0051] Table 5

[0052]

[0053] Example 3: Enzymatic hydrolysis of high-protein cereal food

[0054] Preparation steps of enzymatic high-protein cereal food:

[0055] Step 1, enzymatic protein hydrolysis: add 130 kg of concentrated soy protein 80 into water to make a 42% (w / w) slurry, and perform enzymatic hydrolysis (temperature 37 degrees) to obtain an enzymatic protein slurry with an acid-soluble nitrogen solubility index (A-NSI) of 15%;

[0056] Step 2, grain grinding, slurry preparation and enzymolysis: 743 kg of wheat (moisture content ≤ 15%) was taken for grinding, the particle size of the flour was controlled at 80 mesh, and the wheat flour was adjusted into a 42% (w / w) slurry, and after heating to 90 degrees, enzymes were added for enzymolysis to obtain an enzymolyzed wheat slurry with a DE value of 9;

[0057] Step 3, ingredients: combine the above enzymatic protein slurry and enzymatic wheat slurry, add 105 kg of edible vegetable oil, 10 kg of calcium alginate, and 5 kg of pullulan, stir evenly, and obtain slurry C;

[0058] Step 4, drum drying and enzyme inactivation: the spacing between the cold rollers was adjusted to 2.5 mm, and the slurry C was loaded and drum dried to obtain a product that met the requirements.

[0059] The film formation pictures, consistency test pictures and film thickness results obtained in Example 3 are shown in Table 6.

[0060] Table 6

[0061]

[0062]

[0063] It can be seen from the experimental results that the addition of non-starch polysaccharides can solve the problem of poor slurry viscosity and product film-forming properties after enzymatic hydrolysis of drum-dried cereal food. The texture of the slurry of this patent and the film-forming properties of the product can meet the design requirements of this patented product.

[0064] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for enhancing the film-forming property of enzymatically hydrolyzed cereal food produced by drum drying, characterized in that: The invention is prepared from the following raw materials in parts by weight: 500-1000 parts of cereals, 0-150 parts of concentrated protein, 0-270 parts of edible vegetable oil and 10-100 parts of non-starch polysaccharide.

2. A method for enhancing the viscosity and film-forming property of enzymatically hydrolyzed cereal food, comprising two processes of enzymatically hydrolyzing non-high-protein cereal food and enzymatically hydrolyzing high-protein cereal; 1) Preparation steps of enzymatic hydrolysis of non-high-protein grain film: Step 1, grinding and slurrying of grains: the particle size of the grains is controlled at 60-100 meshes, and the grains are slurried into a 40%-45% (w / w) slurry; Step 2, enzymolysis: after heating the slurry to 70-95 degrees, add enzyme for enzymolysis to obtain enzymolysis slurry with a DE value of 5-10; Step 3, ingredients: add 10-100 parts of non-starch polysaccharide to the enzymatic slurry, stir evenly, and obtain slurry A with a concentration of 40%-45% (w / w); Step 4, drum drying and enzyme inactivation: adjust the spacing of the cold rollers to 2.5 mm, load the evenly stirred slurry A onto the drum for drying, the texture of the slurry A reaches the requirement of high viscosity, and the thickness of the film after drying is 0.1-0.3 mm; 2) Preparation steps of enzymatic high-protein grain film: Step 1, enzymatic protein hydrolysis: add 0-150 parts of concentrated protein to water to make a slurry of 40%-45% (w / w), and perform enzymatic hydrolysis (temperature 30-40 degrees) to obtain an enzymatic protein slurry with an acid-soluble nitrogen solubility index (A-NSI) ≥10; Step 2, grain grinding, slurry preparation and enzymolysis: the particle size of the powder is controlled at 60-100 meshes, and the grain powder is prepared into a slurry of 40%-45% (w / w), and after heating to 70-95 degrees, enzymes are added for enzymolysis to obtain enzymolysis grain slurry with a DE value of 5-10; Step 3, ingredients: combine the above enzymatic protein slurry and enzymatic cereal slurry, add 0-270 parts of edible vegetable oil and 10-100 parts of non-starch polysaccharide, stir evenly, and obtain slurry B with a concentration of 40%-45% (w / w); Step 4, drum drying and enzyme inactivation: adjust the spacing of the cold rollers to 2.5 mm, load the evenly stirred slurry B onto the drum for drying, the texture of the slurry B reaches the requirement of high viscosity, and the thickness of the film after drying is 0.1-0.3 mm.

3. A method for enhancing the film-forming property of enzymatically hydrolyzed cereal food produced by drum drying according to claim 2, characterized in that: The non-starch polysaccharide is one or a mixture of taro gum, guar gum, propylene glycol alginate, calcium alginate, potassium alginate, sodium alginate, locust bean gum, xanthan gum, methyl cellulose, chitin, gellan gum, sodium polyacrylate, polydextrose, cassia gum, carrageenan, curdlan gum, tamarind polysaccharide gum, pullulan, agar, trisammonium gum, artemisia gum, sodium carboxymethyl cellulose, sesbania gum, deacetylated chitosan, microcrystalline cellulose, flaxseed gum, saponin gum, and gum arabic.

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