CN113652007A - Colored glutinous rice paper and preparation method thereof - Google Patents
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- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
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- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
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- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/04—Alginic acid; Derivatives thereof
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- C08K5/00—Use of organic ingredients
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- C08K5/132—Phenols containing keto groups, e.g. benzophenones
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Abstract
The invention discloses a colored glutinous rice paper and a preparation method thereof, wherein the preparation method of the colored glutinous rice paper comprises the following steps: adding starch into hot water, stirring and emulsifying to obtain starch emulsion; adding phospholipid into hot water, stirring, and standing to obtain phospholipid emulsion; feeding the starch emulsion into a water bath kettle, heating to 50 ℃, starting stirring, and pouring the phospholipid emulsion while stirring to obtain a mixed emulsion; adding glycerol, glyceryl stearate, sodium alginate and monascorubin or curcumin into the mixed emulsion, heating to 65 deg.C, heating for 10min, wrapping the beaker with preservative film, and keeping the temperature for 30 min; pouring the heat-preserved emulsion into a mould, and drying for 5h at the temperature of 45 ℃ to obtain the glutinous rice paper. Therefore, the red or yellow glutinous rice paper with good transparency and tensile property is prepared, and the additional value of the glutinous rice paper is improved.
Description
Technical Field
The invention relates to the technical field of paper product processing, in particular to colored glutinous rice paper and a preparation method thereof.
Background
The glutinous rice paper is an edible packaging material formed by mixing starch and a small amount of soybean lecithin, casting to form a film and drying, is very common in daily life, is mainly used for inner layer packaging of candies, cakes or medicines and the like, prevents the inner layer packaging from being adhered to outer packaging paper, and can prevent moisture.
Although the glutinous rice paper in the related art is edible, the added value is not high, the tensile strength of the glutinous rice paper is low, the transparency which is the most intuitive representation of the glutinous rice paper is not high enough, the color of the glutinous rice paper is single, and the selection space given to consumers is small.
Disclosure of Invention
In order to solve the problems, the invention provides colored glutinous rice paper and a preparation method thereof. The prepared glutinous rice paper has higher transparency and tensile strength, and meanwhile, the natural edible pigment is added, so that the color of the glutinous rice paper becomes various, and the additional value of the glutinous rice paper is increased.
In order to achieve the above objects, embodiments of the present invention in one aspect provide a method for preparing colored glutinous rice paper, which includes the steps of:
(1) adding starch into hot water, stirring and emulsifying to obtain starch emulsion;
(2) adding phospholipid into hot water, stirring, and standing to obtain phospholipid emulsion;
(3) feeding the starch emulsion into a water bath kettle, heating to 50 ℃, starting stirring, and pouring the phospholipid emulsion while stirring to obtain a mixed emulsion;
(4) adding glycerol, glyceryl stearate, sodium alginate and monascorubin or curcumin into the mixed emulsion, heating to 65 deg.C, heating for 10min, wrapping the beaker with preservative film, and keeping the temperature for 30 min;
(5) pouring the emulsion subjected to heat preservation in the step (4) into a mould, and drying for 5 hours at the temperature of 45 ℃ to obtain the glutinous rice paper.
According to the preparation method of the colored glutinous rice paper provided by the embodiment of the invention, the intermolecular interaction and dilution of starch are enhanced by the sodium alginate, the tensile strength and transparency of the glutinous rice paper can be improved by the cooperation of the sodium alginate and the glyceryl monostearate, and the glutinous rice paper is prevented from generating cracks or holes by adding the glycerol, so that the forming of the glutinous rice paper is facilitated; the addition of monascorubin or curcumin makes the glutinous rice paper have color, so that the colored glutinous rice paper with excellent transparency and tensile property can be prepared.
Optionally, in the step (4), the concentration of monascorubin or curcumin is 0.045% -0.09%.
Optionally, in the step (4), the concentration of the sodium alginate is 0.05% to 0.3%.
Optionally, in step (4), the concentration of sodium alginate is 0.25%.
Optionally, in step (4), the concentration of glycerol is 0.5%.
Further, in the step (4), the concentration of the glyceryl monostearate is 0.1%.
Optionally, in step (1), the starch is potato starch, corn starch or tapioca starch.
Optionally, in step (3), the concentration of the starch emulsion is 6.25% and the concentration of the phospholipid emulsion is 0.15%.
The invention provides the colored glutinous rice paper in a second aspect, which is prepared by adopting the preparation method.
The wafer according to the embodiment of the invention has better transparency and tensile strength compared with the wafer on the market.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
Fig. 1 is a graph showing the effect of the added amounts of sodium alginate and carrageenan on the tensile strength of a wafer according to an example of the present invention;
fig. 2 is a graph showing the effect of the added amounts of sodium alginate and carrageenan on the transparency of the wafer according to an embodiment of the present invention;
fig. 3 is a graph showing the effect of sodium alginate and the ratio of carrageenan to glyceryl monostearate on the tensile strength of a wafer according to an embodiment of the present invention;
FIG. 4 is a graph showing the effect of the addition amount of whole purple sweet potato flour on the tensile strength of a wafer according to an embodiment of the invention;
FIG. 5 is a graph showing the effect of monascorubin on tensile strength of a wafer according to an embodiment of the present invention;
fig. 6 is a graph showing the effect of curcumin on the tensile strength of the wafer according to an example of the present invention.
Detailed Description
The technical solution of the present invention is illustrated by specific examples below. It is to be understood that one or more method steps mentioned in the present invention do not exclude the presence of other method steps before or after the combination step or that other method steps may be inserted between the explicitly mentioned steps; it should also be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
In order to better understand the above technical solutions, exemplary embodiments of the present invention are described in more detail below. While exemplary embodiments of the invention have been shown, it should be understood that the invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The test materials adopted by the invention are all common commercial products and can be purchased in the market.
The following examples were used for the performance testing of the wafers as follows:
measuring the tensile strength of the glutinous rice paper: the tensile strength is used as an important physical index of the wafer and refers to the tensile strength borne by the unit cross section of the wafer, the TA-XTplus texture analyzer is used as a testing instrument in the testing method, the height correction is carried out before testing, the tensile distance is 20mm, the return distance is 20mm, the speed before testing is 2mm/s, the testing speed is 1mm/s, the speed after testing is 10mm/s, and the trigger force is 5.0 g. A wafer sample of 12mm by 40mm was taken for measurement.
The calculation formula is as follows: TS ═ F/(b x d)
In the formula: p-tensile strength (MPa);
f-maximum load (N);
b-specimen width (mm);
d-specimen thickness (mm).
Determination of the transparency: selecting positions with uniform thickness of different samples by using a UV-5500 type ultraviolet visible spectrophotometer, cutting the samples into strips with certain specifications, tightly attaching the strips to one side of a cuvette, measuring the light transmittance of the samples under the wavelength of 600nm, and repeating the treatment of each sample paper for three times by using a space ratio cuvette as a reference. The transparency of the pattern paper is indirectly expressed in opacity.
The calculation formula is as follows: O-Abs 600/d
In the formula: o-opacity (%);
abs600 — absorbance of the sample at 600 nm;
d-thickness of the sample (mm).
The invention will now be described with reference to specific examples, which are intended to be illustrative only and not to be limiting in any way.
Example 1
Weighing 5.00g of potato starch, screening by a 100-mesh sieve, adding into a 250mL beaker, adding 60.00g of hot water with the temperature of 50-55 ℃ for emulsification, and continuously stirring to uniformly disperse the starch in the water to obtain the starch emulsion.
Weighing 0.12g of soybean lecithin into a 100mL beaker, adding 20.00g of hot water at 84-90 ℃, stirring and standing to obtain the phospholipid emulsion.
According to the volume concentration ratio, 6.25 percent of starch emulsion is sent into a water bath pot and heated to 50 ℃, stirring is started, and 0.15 percent of phospholipid emulsion is poured while stirring to obtain mixed emulsion.
Adding 0.5% glycerol and sodium alginate with different contents into the mixed emulsion, heating to 65 deg.C, heating for 10min, wrapping beaker with preservative film, and keeping the temperature for 30 min. Wherein, the sodium alginate with different contents is 0.05%, 0.1%, 0.15%, 0.2%, 0.25% and 0.3% respectively. And a control group is arranged, and the sodium alginate is replaced by carrageenan in the control group.
And (3) placing the emulsion after heat preservation in an ultrasonic cleaner for defoaming treatment at the temperature of 60 ℃ for 15 min.
And pouring the degassed emulsion into a glass plate, and putting the glass plate into a 45 ℃ forced air drying oven to dry for 5 hours until the emulsion becomes paper.
As shown in fig. 1, the tensile strength of the wafer within the range of 0.05% to 0.25% of sodium alginate gradually increases with the increase of the addition amount of sodium alginate, because the sodium alginate molecules and the starch molecules have strong interaction force, the linear molecules are connected with each other to form a certain space network structure, and the more the addition amount of sodium alginate in a certain range, the larger the proportion of the space network structure formed, the higher the tensile strength of the wafer; when the concentration of the sodium alginate is within the range of 0.25-0.3%, the tensile strength of the glutinous rice paper is in a descending trend, because the starch is diluted with further increase of the addition amount of the sodium alginate, the excessive sodium alginate becomes impurities in the system to prevent the interaction force between sodium alginate molecules and starch molecules, and the inhibition effect is more serious with increase of the addition amount of the sodium alginate, so the tensile strength of the glutinous rice paper is in a descending trend. The tensile strength of the glutinous rice paper with the carrageenan in the concentration range of 0.05-0.3% is gradually increased along with the increase of the carrageenan, and the reason is that along with the increase of the carrageenan concentration, the more space three-dimensional network structures are formed due to the association of molecules of the carrageenan and starch polymer chain segments, so that the tensile strength of the glutinous rice paper is increased. The tensile effect of adding sodium alginate in the glutinous rice paper within the range of 0.05-0.3% is obviously better than that of adding carrageenan.
As shown in fig. 2, when the amount of sodium alginate or carrageenan is in the range of 0.05% to 0.3%, the transparency of the wafer increases as the amount of sodium alginate or carrageenan increases. However, in the range of 0.05-0.3%, the transparency effect of the glutinous rice paper added with the sodium alginate is obviously better than that of the glutinous rice paper added with the carrageenan.
Example 2
Weighing 5.00g of potato starch, screening by a 100-mesh sieve, adding into a 250mL beaker, adding 60.00g of hot water with the temperature of 50-55 ℃ for emulsification, and continuously stirring to uniformly disperse the starch in the water to obtain the starch emulsion.
Weighing 0.12g of soybean lecithin into a 100mL beaker, adding 20.00g of hot water at 84-90 ℃, stirring and standing to obtain the phospholipid emulsion.
According to the volume concentration ratio, 6.25 percent of starch emulsion is sent into a water bath pot and heated to 50 ℃, stirring is started, and 0.15 percent of phospholipid emulsion is poured while stirring to obtain mixed emulsion.
Adding 0.5% glycerol, 0.1% glyceryl monostearate and sodium alginate with different contents into the mixed emulsion, heating to 65 deg.C, heating for 10min, wrapping beaker with preservative film, and keeping the temperature for 30 min. Wherein, the sodium alginate with different contents is 0.05%, 0.1%, 0.15%, 0.2%, 0.25% and 0.3% respectively. And a control group is arranged, and the sodium alginate is replaced by carrageenan in the control group.
And (3) placing the emulsion after heat preservation in an ultrasonic cleaner for defoaming treatment at the temperature of 60 ℃ for 15 min.
And pouring the degassed emulsion into a glass plate, and putting the glass plate into a 45 ℃ forced air drying oven to dry for 5 hours until the emulsion becomes paper.
As shown in fig. 3, the tensile strength of the wafer is better than that of the wafer when 0.1% of glycerin monostearate is added based on sodium alginate and carrageenan, but the effect of adding glycerin monostearate based on sodium alginate is the best because sodium alginate contains carboxyl and glycerin monostearate has hydroxyl, and when sodium alginate is blended with glycerin monostearate, hydrogen bonds are formed, so that the distance between the sodium alginate and glycerin monostearate molecules is reduced, the space network structure is compact, and the tensile strength of the wafer is increased.
Example 3
Weighing different starches with different contents, screening by a 100-mesh sieve, adding into a 250mL beaker, adding 60.00g of hot water with the temperature of 50-55 ℃ for emulsification, and continuously stirring to ensure that the starches are completely and uniformly dispersed in the water to obtain the starch emulsion. Wherein the different starches with different contents comprise 5g of potato starch, 2.5g of purple sweet potato whole powder mixed with 2.5g of potato starch and 5g of purple sweet potato whole powder.
Weighing 0.12g of soybean lecithin into a 100mL beaker, adding 20.00g of hot water at 84-90 ℃, stirring and standing to obtain the phospholipid emulsion.
According to the volume concentration ratio, 6.25 percent of starch emulsion is sent into a water bath pot and heated to 50 ℃, stirring is started, and 0.15 percent of phospholipid emulsion is poured while stirring to obtain mixed emulsion.
Adding 0.5% glycerol and 0.3% sodium alginate into the mixed emulsion, heating to 65 deg.C, heating for 10min, wrapping the beaker with preservative film, and keeping the temperature for 30 min.
And (3) placing the emulsion after heat preservation in an ultrasonic cleaner for defoaming treatment at the temperature of 60 ℃ for 15 min.
And pouring the degassed emulsion into a glass plate, and putting the glass plate into a 45 ℃ forced air drying oven to dry for 5 hours until the emulsion becomes paper.
As shown in fig. 4, the tensile strength of the potato starch is higher than that of the whole purple sweet potato flour, because the content of amylose in the potato starch is higher than that of the whole purple sweet potato flour, and the higher the content of amylose is, the more starch is helpful to form a three-dimensional network structure, so that the tensile strength of the glutinous rice paper added with the potato starch is higher than that of the glutinous rice paper added with the whole purple sweet potato flour. When the adding amount of the purple sweet potatoes and the adding amount of the potato starch are 1:1, the tensile strength is lowest because the gelatinization temperatures of the whole purple sweet potato powder and the potato starch are different, the proportion of the potato starch to water is increased, higher energy is needed when the potato starch is completely gelatinized, namely, higher temperature or a certain temperature is required within a certain time to reach a gelatinized state for a long time, and when one of the whole purple sweet potatoes reaches the gelatinization temperature, the other of the whole purple sweet potatoes does not reach the gelatinization temperature, so that the glutinous rice paper is changed.
Example 4
Weighing 5.00g of potato starch, screening by a 100-mesh sieve, adding into a 250mL beaker, adding 60.00g of hot water with the temperature of 50-55 ℃ for emulsification, and continuously stirring to uniformly disperse the starch in the water to obtain the starch emulsion.
Weighing 0.12g of soybean lecithin into a 100mL beaker, adding 20.00g of hot water at 84-90 ℃, stirring and standing to obtain the phospholipid emulsion.
According to the volume concentration ratio, 6.25 percent of starch emulsion is sent into a water bath pot and heated to 50 ℃, stirring is started, and 0.15 percent of phospholipid emulsion is poured while stirring to obtain mixed emulsion.
Adding 0.5% glycerol, 0.3% sodium alginate, 0.1% glyceryl monostearate and different content of monascorubin into the mixed emulsion, heating to 65 deg.C, heating for 10min, wrapping the beaker with preservative film, and keeping the temperature for 30 min. Wherein the content of monascorubin is 0.045% and 0.09% respectively.
And (3) placing the emulsion after heat preservation in an ultrasonic cleaner for defoaming treatment at the temperature of 60 ℃ for 15 min.
And pouring the degassed emulsion into a glass plate, and putting the glass plate into a 45 ℃ forced air drying oven to dry for 5 hours until the emulsion becomes paper.
The results are shown in fig. 5, and the addition of monascorubin has little effect on the tensile properties of the wafer.
Example 5
Weighing 5.00g of potato starch, screening by a 100-mesh sieve, adding into a 250mL beaker, adding 60.00g of hot water with the temperature of 50-55 ℃ for emulsification, and continuously stirring to uniformly disperse the starch in the water to obtain the starch emulsion.
Weighing 0.12g of soybean lecithin into a 100mL beaker, adding 20.00g of hot water at 84-90 ℃, stirring and standing to obtain the phospholipid emulsion.
According to the volume concentration ratio, 6.25 percent of starch emulsion is sent into a water bath pot and heated to 50 ℃, stirring is started, and 0.15 percent of phospholipid emulsion is poured while stirring to obtain mixed emulsion.
Adding 0.5% glycerol, 0.3% sodium alginate, 0.1% glyceryl monostearate and different content of monascorubin into the mixed emulsion, heating to 65 deg.C, heating for 10min, wrapping the beaker with preservative film, and keeping the temperature for 30 min. Wherein, the curcumin with different contents is 0.045% and 0.09% respectively.
And (3) placing the emulsion after heat preservation in an ultrasonic cleaner for defoaming treatment at the temperature of 60 ℃ for 15 min.
And pouring the degassed emulsion into a glass plate, and putting the glass plate into a 45 ℃ forced air drying oven to dry for 5 hours until the emulsion becomes paper.
As a result, as shown in fig. 6, the addition of curcumin had little effect on the tensile properties of the wafer.
In conclusion, the nougat glutinous rice paper produced in the Shandong Weifang in the market was subjected to transparency and tensile strength tests, and the impermeability was 17.892%, and the tensile strength was 4.93 MPa. Therefore, the transparency and tensile strength of the glutinous rice paper prepared by the method are obviously superior to those of the glutinous rice paper on the market, and the tensile property of the glutinous rice paper cannot be influenced by using the edible natural pigment of monascorubin or curcumin, so that the colored glutinous rice paper can be prepared, and the additional value of the glutinous rice paper can be widened.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example" or "some examples" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above should not be understood to necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples described in this specification can be combined and combined by those skilled in the art.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (9)
1. The preparation method of the colored glutinous rice paper is characterized by comprising the following steps of:
(1) adding starch into hot water, stirring and emulsifying to obtain starch emulsion;
(2) adding phospholipid into hot water, stirring, and standing to obtain phospholipid emulsion;
(3) feeding the starch emulsion into a water bath kettle, heating to 50 ℃, starting stirring, and pouring the phospholipid emulsion while stirring to obtain a mixed emulsion;
(4) adding glycerol, glyceryl stearate, sodium alginate and monascorubin or curcumin into the mixed emulsion, heating to 65 deg.C, heating for 10min, wrapping the beaker with preservative film, and keeping the temperature for 30 min;
(5) pouring the emulsion subjected to heat preservation in the step (4) into a mould, and drying for 5 hours at the temperature of 45 ℃ to obtain the glutinous rice paper.
2. The method according to claim 1, wherein in the step (4), the concentration of monascorubin or curcumin is 0.045% to 0.09%.
3. The method of claim 1, wherein the concentration of sodium alginate in step (4) is 0.05% to 0.3%.
4. The method of claim 3, wherein the concentration of sodium alginate in step (4) is 0.25%.
5. The method according to claim 1, wherein the concentration of the glycerol in the step (4) is 0.5%.
6. The method according to claim 1, wherein in the step (4), the concentration of the glyceryl monostearate is 0.1%.
7. The method of claim 1, wherein in step (1), the starch is potato starch, corn starch, or tapioca starch.
8. The method according to claim 1, wherein in the step (3), the concentration of the starch emulsion is 6.25% and the concentration of the phospholipid emulsion is 0.15%.
9. A colored glutinous rice paper produced by the production method according to any one of claims 1 to 8.
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