High-ductility bird's nest acid rice cake auxiliary material and application thereof in preparation of pulled rice cake

Abstract

The application discloses a high-ductility bird's nest acid rice cake auxiliary material and application thereof in preparation of a drawn rice cake, and relates to the technical field of food processing and food ingredient. The high-ductility bird's nest acid rice cake auxiliary material composition is prepared from raw materials including the following components in parts by mass: 0.5-1.2 parts of bird's nest acid, 32-38 parts of pre-gelatinized starch, 15-20 parts of hydroxypropyl distarch phosphate, 16-20 parts of malt dextrin, 9-12 parts of trehalose, 2.5-3.5 parts of a compound hydrophilic glue, 0.8-1.4 parts of a mono-diglyceride fatty acid ester, 0.6-1 part of sodium citrate and 2-6 parts of deionized water for preparation, and the moisture content of the obtained auxiliary material composition after drying is 4-8%. The auxiliary material is prepared through the synergistic effect of a starch-based skeleton and a flexible hydrophilic network, so that the tensile ductility, anti-regeneration property and water retention of the rice cake are remarkably improved, and the bird's nest acid content retention rate is improved by using a buffer protection system and a low-temperature processing technology.

Description

Technical Field

[0001] This invention relates to the field of food processing and food ingredient technology, specifically to a highly extensible sialic acid rice cake additive and its application in the preparation of stringy rice cakes. Background Technology

[0002] Rice cake, a traditional rice-based food, is beloved by consumers for its soft, glutinous, and sweet taste. In recent years, with the upgrading of the consumer market and the advancement of food processing technology, stretchy rice cake, as a product with a unique texture and interesting eating experience, has been widely welcomed by the market.

[0003] However, under current technology, consistently producing stretchy rice cakes with high extensibility and consistent quality faces numerous challenges. First, traditional rice cakes or commercially available rice cakes often have a texture that is either too hard or too soft, lacking sufficient extensibility, resulting in short, easily broken strands that harden upon cooling, affecting the texture. Second, when sialic acid is added as a food ingredient to rice cake systems high in starch and requiring steaming or heat processing, its content retention is easily affected by temperature, pH, moisture distribution, and the starch-colloid network structure. Furthermore, its addition may interfere with the starch network structure, affecting the shaping, extensibility, and textural stability of the final product, often resulting in very limited addition amounts and making it difficult to achieve effective nutritional fortification claims. Currently, improving the texture of rice cakes often relies on adding single or simply compounded hydrophilic colloids, emulsifiers, and other food additives. However, in existing methods, the compounding and mechanism of action of hydrophilic colloids are often relatively simple, focusing primarily on thickening or water retention, with insufficient research on constructing a flexible support network that combines strength and elasticity and can synergistically work with the starch network and active ingredients such as sialic acid. In addition, how to effectively integrate functional ingredients and texture-modifying components in the early stage of processing to prepare a convenient and stable premixed auxiliary material to simplify the rice cake production process and ensure the uniformity of product quality is also an urgent problem to be solved in industrial practice.

[0004] Therefore, developing a highly extensible auxiliary material specifically for stringy rice cakes is of great significance. This material can not only significantly improve the stretchability and texture of rice cakes, but also increase the retention rate of sialic acid after steaming and processing, and has good processing applicability. It can also significantly improve the quality and texture of rice cakes, and meet the market demand for high-quality functional snack foods. Summary of the Invention

[0005] The purpose of this invention is to address the problems of insufficient extensibility, short and easily broken strands, and easy hardening after cooling in existing rice cakes, as well as the low retention rate and insufficient stability of sialic acid during steaming. This invention provides a high-extensibility sialic acid rice cake additive and its application in the preparation of rice cakes with extensibility. This additive can improve the extensibility, flexibility, and texture stability of rice cakes while enhancing the processing stability and content retention rate of sialic acid, facilitating the functionalization, standardization, and stable production of rice cakes with extensibility.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A highly extensible sialic acid rice cake auxiliary material composition is prepared from the following raw materials in parts by weight: 0.5-1.2 parts sialic acid, 32-38 parts pregelatinized starch, 15-20 parts hydroxypropyl distarch phosphate, 16-20 parts maltodextrin, 9-12 parts trehalose, 2.5-3.5 parts compound hydrophilic gum, 0.8-1.4 parts mono- and diglycerides of fatty acids, 0.6-1 parts sodium citrate, and 2-6 parts deionized water for preparation; wherein the deionized water for preparation is used to dissolve sodium citrate and sialic acid to form a sialic acid buffer solution, and the moisture content of the auxiliary material composition obtained after drying is 4-8%.

[0007] The compound hydrophilic gum comprises the following raw materials by weight: 18-28 parts konjac glucomannan, 10-16 parts xanthan gum, 8-14 parts sodium carboxymethyl cellulose, 12-20 parts sodium alginate, 6-12 parts low-ester pectin, 6-10 parts gum arabic, 5-8 parts maltodextrin, 0.8-1.6 parts calcium carbonate, 1.0-2.0 parts glucono-δ-lactone, 0.3-0.8 parts sodium citrate, 2-5 parts glycerol, 20-40 parts food-grade ethanol, and 400-700 parts deionized water.

[0008] Furthermore, the preparation method of the compound hydrophilic adhesive includes the following steps: Step 1: Add the sodium alginate, low-ester pectin and maltodextrin to 45-60% of the total amount of deionized water, stir at 50-65℃ and 800-1200r / min for 40-70min, adjust the pH to 6.2-6.8, and obtain the nucleopolysaccharide dispersion.

[0009] Step 2: Add the calcium carbonate, sodium citrate, and gluconate-δ-lactone to 10-18% of the total amount of deionized water, and disperse at 20-30℃ and 600-900 r / min for 15-25 min to obtain a calcium source sustained-release solution. Then, add the calcium source sustained-release solution dropwise to the core phase polysaccharide dispersion. After the addition is complete, continue to keep warm and mature for 30-60 min to form a sodium alginate-low ester pectin calcium ion microgel core.

[0010] Step 3: Add the gum arabic and glycerol to 12-20% of the total amount of deionized water, and stir for 20-40 minutes at 45-55℃ and 500-800 r / min to obtain an interface coating solution. Add the interface coating solution to the microgel core system obtained in Step 2, and react for 30-50 minutes at 45-55℃ and 700-1000 r / min to obtain a core-interface layer composite dispersion.

[0011] Step 4: After pre-wetting the konjac glucomannan, xanthan gum and sodium carboxymethyl cellulose with food-grade ethanol for 8-15 min, add them to the remaining deionized water and shear and disperse them at 10-18℃ and 900-1300 r / min for 20-35 min to obtain the shell colloidal predispersant.

[0012] Step 5: Add the shell colloidal pre-dispersion obtained in Step 4 to the core-interface layer composite dispersion obtained in Step 3, hydrate at 25-35℃ and 1000-1400r / min for 40-70min, then heat to 70-82℃ and shear for 20-35min, adjust the pH to 6.3-6.9 to obtain the core-shell interpenetrating network colloidal slurry.

[0013] Step 6: The core-shell interpenetrating network colloidal slurry is processed by a colloid mill 1-3 times, with a stator-rotor gap of 80-150 μm. Then, it is homogenized at a pressure of 15-25 MPa for 1-2 times. After that, it is spray-dried and then the resulting powder is dried in hot air at 45-55℃ for 30-90 min to reduce the moisture content to 5-9%. Finally, it is sieved through an 80-120 mesh sieve to obtain the compounded hydrophilic adhesive.

[0014] Furthermore, in steps one and five, the reagents used to adjust the pH are a food-grade citric acid solution with a mass fraction of 5-20% and / or a food-grade sodium citrate solution with a mass fraction of 5-20%.

[0015] Furthermore, in step two, the dripping rate of the calcium source slow-release solution is 3-5% / min of the total mass of the calcium source slow-release solution, the temperature is controlled at 35-45℃ during the dripping process, and the stirring speed is 1000-1500r / min.

[0016] Furthermore, in step six, the inlet air temperature for spray drying is 145-165℃ and the outlet air temperature is 75-88℃.

[0017] A method for preparing a highly extensible sialic acid rice cake additive composition includes the following steps: Step A: Mix the pregelatinized starch, hydroxypropyl distarch phosphate, maltodextrin and trehalose to obtain starch-based composite powder.

[0018] Step B: Dissolve the sodium citrate in deionized water for preparation, then add the sialic acid, and stir at 300-800 r / min for 8-20 min at 20-40℃ to obtain a sialic acid buffer solution; melt the mono- and diglyceride fatty acid esters at 55-70℃ and disperse them at 1000-3000 r / min for 3-10 min, then cool them to 35-45℃ and mix them with 40% of the total mass of the sialic acid buffer solution to obtain an emulsified dispersion.

[0019] Step C: Add the compounded hydrophilic adhesive to the starch-based composite powder for premixing, then spray the remaining sialic acid buffer and emulsified dispersion into the powder and mix to obtain a wet mixture.

[0020] Step D: The wet mixture is dried at low temperature, granulated and sieved to obtain a highly extensible sialic acid rice cake auxiliary material composition.

[0021] The moisture content of the high-extensibility sialic acid rice cake additive composition is 4-8%.

[0022] Furthermore, in step A, the pregelatinized starch, hydroxypropyl distarch phosphate, maltodextrin, and trehalose are all mixed after being sieved through a 60-120 mesh screen at a mixing temperature of 15-30℃, a mixing speed of 200-600 r / min, and a mixing time of 10-30 min.

[0023] Furthermore, in step C, the compounded hydrophilic adhesive is first mixed with the starch-based composite powder for 8-20 minutes, and then sialic acid buffer and emulsified dispersion are sprayed on. During the spraying process, the material temperature is controlled at 20-35℃ and the stirring speed is 300-800 r / min. After the spraying is completed, mixing continues for 10-25 minutes.

[0024] Furthermore, in step D, the low-temperature drying is one of vacuum drying, fluidized bed drying, or hot air drying, with a drying temperature of 35-55℃ and a drying time of 30-60 minutes. When vacuum drying is used, the vacuum degree is -0.060MPa to -0.090MPa.

[0025] The application of a high-extensibility sialic acid rice cake auxiliary material composition in the preparation of stringy rice cake, wherein the auxiliary material composition is added at 6-10% of the mass of glutinous rice flour, the water content of the rice cake slurry is adjusted to 42-48%, steamed at 95-100℃ for 18-25 minutes, and kneaded at 55-65℃ for 6-10 minutes.

[0026] In the preparation and application process, food-grade carbon dioxide can also be introduced as a protective gas. Specifically, in the preparation of sialic acid buffer solution, mixing of wet mixtures, cooling after low-temperature drying and packaging, a portion of the air in the food-grade carbon dioxide replacement system or packaging container can be introduced to place the material in a low-oxygen environment, thereby reducing the oxidative degradation of sialic acid and starch-colloid composite system during processing and storage, reducing the risk of microbial growth, and helping to maintain the stability of moisture distribution, fluidity and the chewy texture of the subsequent stringy rice cake of the auxiliary material composition, further improving the storage stability and quality consistency of the product.

[0027] This invention improves the processing performance of stringy rice cakes through a combination of a starch-based backbone, a compounded hydrophilic flexible network, a sialic acid buffering and dispersion system, and an anti-retrogradation stabilizing system: pregelatinized starch provides a basic rice starch structure that is easy to gelatinize and form; hydroxypropyl distarch phosphate improves the shear resistance, freeze-thaw / heat processing stability, and elasticity of the starch system; maltodextrin and trehalose regulate the system's solids, water migration, and vitrification protection, ensuring that the rice cake remains soft and does not collapse during steaming, stretching, and cooling; the compounded hydrophilic network, through an interpenetrating hydrophilic network shell formed by sodium alginate, low-ester pectin calcium ion microgel core, gum arabic, glycerol flexible interface layer, and konjac glucomannan, xanthan gum, and sodium carboxymethyl cellulose, constructs a three-dimensional flexible network with supporting strength, water retention, and deformation recovery capabilities. This network can be embedded and entangled in the starch gel system, dispersing stress and delaying breakage during stretching. The process involves several steps: First, the starch slurry is cracked, significantly extending the stretching distance and improving the texture and elasticity. Second, mono- and diglycerides of fatty acids form a complex structure with starch molecules, reducing the rate of starch retrogradation and minimizing hardening and breakage after cooling. Third, sodium citrate forms a suitable buffer environment with water, stabilizing the pH of the system and coordinating with calcium source for slow release to form a controllable microgel structure. Fourth, it provides buffer protection for heat- and pH-sensitive sialic acid. Combined with the encapsulation / isolation effect of trehalose, maltodextrin, and colloidal networks, it reduces the risk of degradation of sialic acid during processing. Fifth, the auxiliary materials are pre-mixed, sprayed with sialic acid buffer and emulsion dispersion, and dried at low temperatures. This ensures that each functional component is pre-loaded uniformly onto the surface of the starch-based composite powder, allowing for rapid and uniform participation in the rice cake forming process. This results in a comprehensive technical effect of high stretchability, anti-breakage, anti-retrogradation, sialic acid activity protection, and stable industrial quality in the stretching rice cake.

[0028] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention utilizes the synergistic effect of a starch-based skeleton and a compounded hydrophilic flexible network to enable rice cakes to form a continuous and reversible stress dispersion structure during the stretching process. This significantly extends the stretching distance and improves the stretching continuity, effectively addressing the shortcomings of traditional rice cakes, such as short stretching and easy breakage. At the same time, the resulting rice cakes are soft, delicate, and elastic, avoiding the problems of being too hard or too soft and sticky, thus giving the product a better chewing feel and more interesting eating experience.

[0029] 2. The components in the excipients of this invention, together with the compounded hydrophilic network, can synergistically delay the recrystallization of starch molecules, significantly reduce the hardening tendency after cooling and during refrigeration, and keep the product with low hardness growth during storage; combined with excellent water retention properties, it effectively reduces moisture migration and loss, ensuring that the rice cake maintains a soft and moist texture after processing and during its shelf life, thereby extending the product's shelf life and improving quality consistency.

[0030] 3. This invention, through the synergistic design of a buffer protection system and a low-temperature processing technology, effectively reduces the degradation risk of sialic acid during thermal processing such as steaming and cooking, significantly improving its processing stability and final content retention level. This overcomes the bottleneck of insufficient processing stability of functional components and difficulty in achieving effective nutritional fortification in traditional additive methods. At the same time, this excipient integrates texture improvement, anti-retrogradation stabilization, and sialic acid content stability protection into a premixed formula, simplifying the production process, facilitating industrial and standardized application, and significantly enhancing the functional added value and market competitiveness of traditional rice products. Attached Figure Description

[0031] Figure 1 The Fourier transform infrared (FTIR) spectrum of the compound hydrophilic adhesive prepared in Example 1 of this invention is shown. Detailed Implementation

[0032] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are merely some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0033] Preparation Example 1 Preparation of compound hydrophilic colloids: 1. Raw material weight parts: 23 portions of konjac glucomannan: particle size 120 mesh, purchased from Hubei Qiangsen Konjac Technology Co., Ltd.

[0034] 13 parts xanthan gum.

[0035] 11 parts of sodium carboxymethyl cellulose.

[0036] 16 parts of sodium alginate.

[0037] Nine parts of low-ester pectin, with a degree of esterification of 40%, were purchased from Zhejiang Guoyuan Kangpin Biotechnology Co., Ltd.

[0038] 8 parts gum arabic.

[0039] 6.5 parts maltodextrin.

[0040] 1.2 parts of calcium carbonate, with an average particle size of 10 μm.

[0041] 1.5 parts of gluconate-δ-lactone.

[0042] Sodium citrate 0.5 parts.

[0043] 3.5 parts glycerin.

[0044] 30 portions of food-grade ethanol.

[0045] 560 portions of deionized water.

[0046] 2. Preparation method: Step 1: Add 308 parts of deionized water to the mixing container, start stirring at 1000 r / min, heat to 58℃, and add 16 parts of sodium alginate, 9 parts of low-ester pectin and 6.5 parts of maltodextrin in sequence over 10 min. After the addition is complete, continue stirring at 58℃ and 1000 r / min for 55 min; adjust the pH of the system to 6.50 using 10wt% food-grade sodium citrate solution to obtain the nucleopolysaccharide dispersion.

[0047] Step 2: Take another 84 parts of deionized water, control the temperature at 25℃, and stir at 750 r / min. Add 1.2 parts of calcium carbonate, 0.5 parts of sodium citrate, and 1.5 parts of gluconate-δ-lactone in sequence, and disperse for 20 min to obtain a calcium source sustained-release solution. Heat the nucleopolysaccharide dispersion obtained in Step 1 to 40℃ and stabilize it. Adjust the stirring speed to 1200 r / min. Add the calcium source sustained-release solution dropwise to the nucleopolysaccharide dispersion at a rate of 4% of the total mass / min. Control the temperature at 40℃ during the dropwise addition. After the dropwise addition is completed, continue to keep it warm and mature at 40℃ and 1200 r / min for 45 min to form sodium alginate-low ester pectin calcium ion microgel core.

[0048] Step 3: Add 90 parts of deionized water to another container, heat to 50℃, start stirring at 650 r / min, add 8 parts of gum arabic and 3.5 parts of glycerol, stir for 30 min to obtain the interface coating solution; add the interface coating solution to the microgel core system obtained in Step 2 within 10 min, maintaining the temperature at 50℃ and the stirring speed at 850 r / min during the addition process, continue the coating reaction at 50℃, 850 r / min and air atmosphere for 40 min, so that the gum arabic-glycerol flexible interface layer is deposited on the surface of the microgel core to obtain the core-interface layer composite dispersion.

[0049] Step 4: Mix 23 parts of konjac glucomannan, 13 parts of xanthan gum, and 11 parts of sodium carboxymethyl cellulose evenly, add 30 parts of food-grade ethanol, and pre-wet at 15°C for 12 minutes, stirring once every 3 minutes for 30 seconds each time during pre-wetting; take the remaining 78 parts of deionized water, cool it to 15°C, start shear dispersion at 1100 r / min, add the above ethanol-pre-wetted colloidal mixture to the deionized water, and continue shear dispersion at 15°C and 1100 r / min for 30 minutes to obtain the shell colloidal pre-dispersion.

[0050] Step 5: Add the pre-dispersed shell colloidal solution obtained in Step 4 to the composite dispersion of the core-interface layer obtained in Step 3. During the addition process, control the temperature at 30℃ and the stirring speed at 1200 r / min. After the addition is completed, hydrate at 30℃ and 1200 r / min for 60 min; then raise the temperature to 76℃ and hold at 76℃ and 1200 r / min for 28 min; use 10 wt% food-grade sodium citrate solution to adjust the pH of the system to 6.60, so that konjac glucomannan, xanthan gum and sodium carboxymethyl cellulose form an interpenetrating hydrophilic network shell layer outside the gum arabic-glycerol flexible interface layer, to obtain the core-shell interpenetrating network colloidal slurry.

[0051] Step Six: The core-shell interpenetrating network colloidal slurry obtained in Step Five is subjected to colloid milling twice at 55°C, with the stator-rotor gap of the colloid mill set to 100μm. Then, homogenization is performed at a pressure of 20MPa for two cycles. The homogenized slurry is then spray-dried at an inlet air temperature of 155°C, an outlet air temperature of 82°C, a feed temperature of 50°C, and an atomization pressure of 0.18MPa. The spray-dried powder is then placed in 50°C hot air for 60 minutes to reduce the moisture content to 7.0%. After drying, the powder is sieved through a 100-mesh sieve. The material that passes through the sieve is returned to be pulverized and sieved again. The material that passes through the sieve is the compounded hydrophilic adhesive.

[0052] Depend on Figure 1 It can be seen that the distance in the diagram is approximately 3200-3500cm. -1The broad and strong absorption peak at approximately 2920 cm⁻¹ corresponds to the stretching vibrations of numerous -OH groups in the polysaccharide molecule, indicating that the system has strong hydrophilicity and hydrogen bonding interactions; -1 The nearby peaks can be attributed to the -CH / -CH2 stretching vibration, indicating the presence of the polysaccharide backbone; approximately 1600-1630 cm⁻¹ -1 and 1400-1450cm -1 The nearby absorption peaks can be attributed to the asymmetric and symmetric stretching vibrations of the carboxyl group, indicating that the carboxyl groups in sodium alginate, low-ester pectin, and sodium carboxymethyl cellulose participate in the system's construction and may interact with Ca. 2+ Coordination crosslinking occurs; 1000-1150 cm -1 The strong absorption peaks in the region mainly originate from the stretching vibrations of COC and CO, indicating that the glycosidic bond and polysaccharide chain structure are obvious.

[0053] Comparative Preparation Example 1 The preparation of the compound hydrophilic gum was carried out by referring to the preparation method in Preparation Example 1, except that sodium alginate was replaced with an equal mass of food-grade κ-carrageenan, and everything else remained the same as in Preparation Example 1.

[0054] Comparative Preparation Example 2 The preparation of the compound hydrophilic colloid was carried out by referring to the preparation method in Preparation Example 1, except that the calcium carbonate was replaced with an equal mass of food-grade calcium chloride, and everything else remained the same as in Preparation Example 1.

[0055] Comparative preparation example 3 The preparation of the compound hydrophilic gum was carried out by referring to the preparation method in Preparation Example 1, except that gluconate-δ-lactone was replaced with an equal mass of food-grade citric acid, and everything else remained the same as in Preparation Example 1.

[0056] Comparative preparation example 4 The preparation of the compound hydrophilic gum was carried out by referring to the preparation method in Preparation Example 1, except that the gum arabic was replaced with an equal amount of food-grade gelatin, and everything else remained the same as in Preparation Example 1.

[0057] Comparative preparation example 5 The preparation of the compound hydrophilic gum was carried out by referring to the preparation method in Preparation Example 1, except that the konjac glucomannan was replaced with an equal mass of food-grade guar gum, and everything else remained the same as in Preparation Example 1.

[0058] Example 1

[0059] Preparation of a highly extensible sialic acid rice cake auxiliary material composition: 1. Raw material weight parts: Sialic acid 0.9 parts, purity ≥98%, purchased from Zhejiang Xizhenglin Biotechnology Co., Ltd.

[0060] 35 parts of pregelatinized starch, 100 mesh.

[0061] 17 parts of hydroxypropyl distarch phosphate.

[0062] 18 parts maltodextrin.

[0063] 11 parts trehalose.

[0064] Three parts of the compound hydrophilic adhesive were prepared, which is the compound hydrophilic adhesive prepared in Preparation Example 1.

[0065] 1.1 parts of mono- and diglyceride fatty acids.

[0066] Sodium citrate 0.8 parts.

[0067] Four parts water are not included as free water in the final product.

[0068] 2. Preparation method: Step A: 35 parts of pregelatinized starch, 17 parts of hydroxypropyl distarch phosphate, 18 parts of maltodextrin and 11 parts of trehalose are sieved through an 80-mesh sieve to remove coarse particles and lumps. The sieved material is added to a mixing container and mixed at 400 r / min for 20 min at 25°C to obtain starch-based composite powder.

[0069] Step B: Add 0.8 parts of sodium citrate to 4 parts of deionized water for preparation, and stir at 30℃ and 500 r / min for 5 min until completely dissolved; then add 0.9 parts of sialic acid, and continue stirring at 30℃ and 500 r / min for 15 min to obtain 5.7 parts of sialic acid buffer solution; heat 1.1 parts of mono- and diglyceride fatty acid esters to 63℃ to melt them, and disperse them at 2000 r / min for 6 min; then cool to 40℃, and add 2.28 parts of sialic acid buffer solution (40% of the total mass of the sialic acid buffer solution) to the melted mono- and diglyceride fatty acid esters under stirring at 1500 r / min, and then continue dispersing at 40℃ and 1500 r / min for 8 min to obtain an emulsified dispersion.

[0070] Step C: Add 3 parts of the compound hydrophilic colloid to the starch-based composite powder obtained in Step A, and premix for 12 minutes at 28℃ and 550 r / min. Then, while maintaining the material temperature at 28℃ and the stirring speed at 550 r / min, spray the remaining sialic acid buffer solution from Step B into the powder. After spraying, continue mixing for 5 minutes. Then, spray the emulsified dispersion obtained in Step B into the powder. After spraying, continue mixing for 18 minutes to ensure that the compound hydrophilic colloid, sialic acid, and emulsifier components are uniformly adhered to the surface of the starch-based composite powder, thus obtaining a wet mixture.

[0071] Step D: The wet mixture obtained in step C is vacuum dried at 45°C and a vacuum degree of -0.080MPa for 45 minutes. After drying, the material is cooled to 25°C and allowed to stand for 20 minutes. Then it is granulated through a 40-mesh sieve and then sieved through an 80-mesh sieve. The material on the sieve is crushed and sieved through an 80-mesh sieve again. The material under the sieve is a high-ductility sialic acid rice cake auxiliary material composition. The moisture content of the auxiliary material composition is 6.2%, and the pH after reconstitution is 6.5.

[0072] Example 2

[0073] The preparation of a highly extensible sialic acid rice cake auxiliary composition is carried out by referring to the preparation method in Example 1, except that the mass fractions of the raw materials are replaced, while the rest remains the same as in Example 1. The specific mass fractions of the raw materials are shown below.

[0074] The composition contains 0.5 parts sialic acid, 32 parts pregelatinized starch, 15 parts hydroxypropyl distarch phosphate, 16 parts maltodextrin, 9 parts trehalose, 2.5 parts compound hydrophilic gum, 0.8 parts mono- and diglyceride fatty acid esters, 0.6 parts sodium citrate, and 2 parts deionized water for preparation. The moisture content of the excipient composition after drying is 4-8%.

[0075] Example 3

[0076] The preparation of a highly extensible sialic acid rice cake auxiliary composition is carried out by referring to the preparation method in Example 1, except that the mass fractions of the raw materials are replaced, while the rest remains the same as in Example 1. The specific mass fractions of the raw materials are shown below.

[0077] Sialic acid 1.2 parts, pregelatinized starch 38 parts, hydroxypropyl distarch phosphate 20 parts, maltodextrin 20 parts, trehalose 12 parts, compound hydrophilic gum 3.5 parts, mono- and diglyceride fatty acid esters 1.4 parts, sodium citrate 1.0 part, and deionized water for preparation 6 parts; the moisture content of the excipient composition after drying is 4-8%.

[0078] Comparative Example 1 The preparation of a highly extensible sialic acid rice cake auxiliary composition is carried out by referring to the preparation method in Example 1, except that the compound hydrophilic gum is replaced with an equal mass of food-grade xanthan gum, and the rest is the same as in Example 1.

[0079] Comparative Example 2 The preparation of a highly extensible sialic acid rice cake auxiliary composition is carried out by referring to the preparation method in Example 1, except that the hydroxypropyl distarch phosphate is replaced with an equal amount of food-grade corn starch, and the rest is the same as in Example 1.

[0080] Comparative Example 3 The preparation of a highly extensible sialic acid rice cake auxiliary composition is carried out by referring to the preparation method in Example 1, except that the maltodextrin in the composition is replaced with an equal amount of food-grade soluble starch, and the rest is the same as in Example 1.

[0081] Comparative Example 4 The preparation of a highly extensible sialic acid rice cake auxiliary composition is carried out by referring to the preparation method in Example 1, except that the vacuum drying temperature in step D is replaced with 80°C instead of 45°C, and the rest is the same as in Example 1.

[0082] Comparative Examples 5-9 The preparation of a highly extensible sialic acid rice cake auxiliary composition was carried out by referring to the preparation method in Example 1, except that the compound hydrophilic gum was replaced in turn with the compound hydrophilic gum prepared in Comparative Preparation Examples 1-5, and the rest remained the same as in Example 1.

[0083] Performance testing 1. Preparation of stretchy rice cake samples: Take 12 groups of glutinous rice flour, 100 parts of each group, and add 8 parts of the rice cake auxiliary material composition prepared in the examples and comparative examples. After mixing evenly, add deionized water to adjust the water content of the system to 45%. Stir and mix at 25°C for 10 minutes to obtain rice cake slurry. Place the obtained rice cake slurry in a steaming device and steam at 100°C for 20 minutes to fully gelatinize the starch. After steaming, transfer it to a kneading device while hot and knead at 60°C for 8 minutes to fully disperse the compound hydrophilic gum, starch-based components and emulsifying components in the auxiliary materials and combine them with the glutinous rice starch system to obtain a uniform rice dough. Roll the obtained rice dough into a sheet with a thickness of 10 mm, cool it to room temperature and cut it into strips with a length of 60 mm, a width of 20 mm and a thickness of 10 mm as performance test samples.

[0084] 2. Tensile Elongation Test: Take the sample prepared above and balance it at 60℃ for 5 minutes to bring the sample into a suitable drawing state. Fix both ends of the sample in the tensile fixture of the texture analyzer. Set the initial clamping distance to 20mm, the triggering force to 5g, and the tensile speed to 100mm / min. After starting the test, record the maximum tensile distance and maximum tensile force of the sample from the start of stretching to complete breakage. The results are shown in Table 1.

[0085] 3. Anti-retrogradation test after cooling: The sample prepared above was cooled at 25℃ for 2 hours, and the initial hardness H0 was measured using a texture analyzer in compression mode. The test probe was a P / 36R cylindrical probe or equivalent probe, the compression ratio was 50%, the speed before the test was 1.0 mm / s, the test speed was 1.0 mm / s, the speed after the test was 5.0 mm / s, and the trigger force was 5g. Another sample of the same type was stored at 4℃ for 24 hours, and then equilibrated at 25℃ for 30 minutes. The hardness H1 after storage was measured under the same conditions. The hardness growth rate was calculated as (H1-H0) / H0×100%, and the results are shown in Table 1.

[0086] 4. Water retention test: Take the sample prepared above and weigh the initial mass M0; place the sample at 25℃ and 60% relative humidity for 24h, take it out and gently absorb the surface free water with filter paper, weigh the mass M1, and calculate the water retention rate: M1 / M0×100%. The results are shown in Table 1.

[0087] 5. Sialic acid retention test: Take the steamed rice cake sample, freeze-dry it, pulverize it, and pass it through an 80-mesh sieve. Prepare a control sample without steaming by mixing glutinous rice flour, auxiliary materials, and deionized water to a moisture content of 45% according to the same formula, without steaming or kneading, directly freeze-drying, pulverizing, and passing it through an 80-mesh sieve. Weigh 0.5000g each of the steamed sample powder and the control sample powder without steaming, place them in a 25mL volumetric flask, add 20mL of deionized water, and extract ultrasonically at 250W for 30min. After cooling, make up to 25mL with deionized water. Centrifuge the extract at 10000r / min for 10min, and filter the supernatant through a 0.22μm filter membrane. Mix 200μL of the filtrate with 200μL of 1,2-diamino-4,5-methylenedioxyphenyl hydrochloride (DMB) derivatization reagent, derivatize at 50℃ in the dark for 2.5h, and then inject for analysis. HPLC conditions were as follows: C18 column, 250 mm × 4.6 mm, particle size 5 μm; mobile phase: acetonitrile-methanol-water = 9:7:84 (v / v); flow rate: 0.8 mL / min; column temperature: 30 °C; fluorescence detection excitation wavelength: 373 nm, emission wavelength: 448 nm; injection volume: 10 μL. A standard series of 0.5–100 μg / mL was prepared using sialic acid standards. The linear correlation coefficient R0 was... 2 ≥0.999.

[0088] The sialic acid retention rate was calculated as follows: the measured sialic acid content (dry basis) in the steamed rice cake sample / the measured sialic acid content (dry basis) in the unsteamed control sample × 100%. The results are shown in Table 1.

[0089] Table 1. Performance Test Results

[0090] The data in the table show that the rice cake samples obtained in Examples 1-3 all exhibited a relatively long maximum tensile distance, moderate maximum tensile force, low hardness growth rate, and high water retention and sialic acid retention rates, indicating that the auxiliary material system can form a relatively continuous and flexible support structure in the glutinous rice starch gel. Specifically, the sodium alginate-low-ester pectin calcium ion microgel core provides structural support, the gum arabic-glycerol interface layer improves the interfacial compatibility between the microgel and the starch phase, and the interpenetrating hydrophilic network formed by konjac glucomannan, xanthan gum, and sodium carboxymethyl cellulose helps to disperse tensile stress and maintain stable moisture distribution. Therefore, the samples are not prone to rapid breakage during tensile testing and exhibit low hardening after refrigeration. In Comparative Example 1, using xanthan gum alone increased the system viscosity but resulted in insufficient network flexibility and synergistic support, manifested as a decrease in stretching distance and an increase in hardness and hardness growth rate. In Comparative Example 2, ordinary corn starch could not provide shear resistance and anti-retrogradation effects comparable to modified starch, and the hardness increased significantly after refrigeration. In Comparative Example 3, soluble starch had weaker water migration and vitrification protection effects than maltodextrin, leading to a decrease in water retention and sialic acid retention. In Comparative Example 4, increasing the drying temperature reduced the dispersion state of excipients and the thermal protection effect of sialic acid, resulting in a significant decrease in sialic acid retention. Comparative Examples 5-9, by altering the key structural units or calcium source release methods in the compound hydrophilic adhesives, disrupted the synergistic relationship between the microgel core, flexible interface layer, and shell interpenetrating network, causing uneven cross-linking, insufficient interfacial bonding, or decreased network resilience, thereby leading to varying degrees of reduction in extensibility, water retention, anti-retrogradation, and sialic acid protection. Overall results show that the starch-based backbone, compound hydrophilic network, emulsified anti-retrogradation component and buffer protection system described in this invention have a good synergistic effect, which can meet the comprehensive requirements of stretchable rice cake for extensibility, flexibility, storage stability and retention of functional components.

[0091] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A highly extensible sialic acid rice cake additive composition, characterized in that, The mixture is prepared from the following raw materials in parts by weight: 0.5-1.2 parts sialic acid, 32-38 parts pregelatinized starch, 15-20 parts hydroxypropyl distarch phosphate, 16-20 parts maltodextrin, 9-12 parts trehalose, 2.5-3.5 parts compound hydrophilic gum, 0.8-1.4 parts mono- and diglyceride fatty acid esters, 0.6-1 part sodium citrate, and 2-6 parts deionized water for preparation. The deionized water is used to dissolve sodium citrate and sialic acid to form a sialic acid buffer solution. The moisture content of the resulting excipient composition after drying is 4-8%. The compound hydrophilic gum comprises the following raw materials by weight: 18-28 parts konjac glucomannan, 10-16 parts xanthan gum, 8-14 parts sodium carboxymethyl cellulose, 12-20 parts sodium alginate, 6-12 parts low-ester pectin, 6-10 parts gum arabic, 5-8 parts maltodextrin, 0.8-1.6 parts calcium carbonate, 1.0-2.0 parts glucono-δ-lactone, 0.3-0.8 parts sodium citrate, 2-5 parts glycerol, 20-40 parts food-grade ethanol, and 400-700 parts deionized water.

2. The high-ductility sialic acid rice cake auxiliary material composition according to claim 1, characterized in that, The preparation method of the compound hydrophilic adhesive includes the following steps: Step 1: Add the sodium alginate, low-ester pectin and maltodextrin to 45-60% of the total amount of deionized water, stir at 50-65℃ and 800-1200r / min for 40-70min, adjust the pH to 6.2-6.8, and obtain the nucleopolysaccharide dispersion. Step 2: Add the calcium carbonate, sodium citrate, and gluconate-δ-lactone to 10-18% of the total amount of deionized water, and disperse at 20-30℃ and 600-900 r / min for 15-25 min to obtain a calcium source sustained-release solution. Add the calcium source sustained-release solution dropwise to the core phase polysaccharide dispersion. After the addition is complete, continue to keep warm and mature for 30-60 min to form sodium alginate-low ester pectin calcium ion microgel core. Step 3: Add the gum arabic and glycerol to 12-20% of the total amount of deionized water, and stir for 20-40 min at 45-55℃ and 500-800 r / min to obtain an interface coating solution. Add the interface coating solution to the microgel core system obtained in Step 2, and react for 30-50 min at 45-55℃ and 700-1000 r / min to obtain a core-interface layer composite dispersion. Step 4: After pre-wetting the konjac glucomannan, xanthan gum and sodium carboxymethyl cellulose with food-grade ethanol for 8-15 min, add them to the remaining deionized water and shear and disperse them at 10-18℃ and 900-1300 r / min for 20-35 min to obtain the shell colloidal pre-dispersion. Step 5: Add the shell colloidal pre-dispersion obtained in Step 4 to the core-interface layer composite dispersion obtained in Step 3, hydrate at 25-35℃ and 1000-1400r / min for 40-70min, then heat to 70-82℃ and shear for 20-35min, adjust the pH to 6.3-6.9 to obtain the core-shell interpenetrating network colloidal slurry; Step 6: The core-shell interpenetrating network colloidal slurry is processed by a colloid mill 1-3 times, with a stator-rotor gap of 80-150 μm. Then, it is homogenized at a pressure of 15-25 MPa for 1-2 times. After that, it is spray-dried and then the resulting powder is dried in hot air at 45-55℃ for 30-90 min to reduce the moisture content to 5-9%. Finally, it is sieved through an 80-120 mesh sieve to obtain the compounded hydrophilic adhesive.

3. The high-ductility sialic acid rice cake auxiliary material composition according to claim 2, characterized in that, In steps one and five, the reagents used to adjust the pH are a 5-20% (w / w) food-grade citric acid solution and / or a 5-20% (w / w) food-grade sodium citrate solution.

4. The high-ductility sialic acid rice cake auxiliary material composition according to claim 2, characterized in that, In step two, the dripping rate of the calcium source slow-release solution is 3-5% / min of the total mass of the calcium source slow-release solution. During the dripping process, the temperature is controlled at 35-45℃ and the stirring speed is 1000-1500r / min.

5. The high-ductility sialic acid rice cake auxiliary material composition according to claim 1, characterized in that, In step six, the inlet air temperature for spray drying is 145-165℃ and the outlet air temperature is 75-88℃.

6. A method for preparing a highly extensible sialic acid rice cake additive composition according to any one of claims 1-5, characterized in that, Includes the following steps: Step A: Mix the pregelatinized starch, hydroxypropyl distarch phosphate, maltodextrin and trehalose to obtain starch-based composite powder; Step B: Dissolve the sodium citrate in deionized water for preparation, then add the sialic acid, and stir at 300-800 r / min for 8-20 min at 20-40℃ to obtain a sialic acid buffer solution; melt the mono- and diglyceride fatty acid esters at 55-70℃ and disperse them at 1000-3000 r / min for 3-10 min, then cool to 35-45℃ and mix them with 40% of the total mass of the sialic acid buffer solution to obtain an emulsified dispersion; Step C: Add the compounded hydrophilic adhesive to the starch-based composite powder for premixing, then spray the remaining sialic acid buffer and emulsified dispersion into the powder and mix to obtain a wet mixture; Step D: The wet mixture is dried at low temperature, granulated and sieved to obtain a highly extensible sialic acid rice cake auxiliary material composition; The moisture content of the high-extensibility sialic acid rice cake additive composition is 4-8%.

7. The method for preparing a highly extensible sialic acid rice cake auxiliary material composition according to claim 6, characterized in that, In step A, the pregelatinized starch, hydroxypropyl distarch phosphate, maltodextrin, and trehalose are all mixed after being sieved through a 60-120 mesh screen. The mixing temperature is 15-30℃, the mixing speed is 200-600 r / min, and the mixing time is 10-30 min.

8. The method for preparing a highly extensible sialic acid rice cake auxiliary material composition according to claim 6, characterized in that, In step C, the compounded hydrophilic adhesive is first mixed with the starch-based composite powder for 8-20 minutes, and then sialic acid buffer and emulsified dispersion are sprayed on. During the spraying process, the material temperature is controlled at 20-35℃ and the stirring speed is 300-800 r / min. After the spraying is completed, mixing continues for 10-25 minutes.

9. The method for preparing a highly extensible sialic acid rice cake auxiliary material composition according to claim 6, characterized in that, In step D, the low-temperature drying is one of vacuum drying, fluidized bed drying, or hot air drying. The drying temperature is 35-55℃, and the drying time is 30-60 min. When vacuum drying is used, the vacuum degree is -0.060MPa to -0.090MPa. The moisture content of the excipient composition obtained after drying is 4-8%, and the pH after reconstitution is 6.2-6.

8.

10. The application of a high-extensibility sialic acid rice cake auxiliary composition according to any one of claims 1-5 in the preparation of stringy rice cake, characterized in that, The auxiliary material composition is added at 6-10% of the mass of glutinous rice flour, the water content of the rice cake slurry is adjusted to 42-48%, steamed at 95-100℃ for 18-25 minutes, and kneaded at 55-65℃ for 6-10 minutes.

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