CN111357991A - Edible water-soluble paper and preparation method thereof - Google Patents
Edible water-soluble paper and preparation method thereof Download PDFInfo
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- CN111357991A CN111357991A CN202010189002.5A CN202010189002A CN111357991A CN 111357991 A CN111357991 A CN 111357991A CN 202010189002 A CN202010189002 A CN 202010189002A CN 111357991 A CN111357991 A CN 111357991A
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- product
- water
- soluble paper
- edible
- dietary fiber
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses edible water-soluble paper and a preparation method thereof, the product is in a transparent or semitransparent thin paper sheet shape, and the effective raw materials of the product are sodium hyaluronate, dietary fiber, gamma-aminobutyric acid and functional components. The product of the invention has light texture, good flexibility, low water content, difficult moisture absorption and no preservative, can obviously reduce the transportation cost, prolong the validity period of the product, keep the flavor of the product and improve the edible safety. The dietary fiber in the product has good flexibility, can obviously improve the flexibility of the product, reduces the brittleness of the product, ensures that the product is not easy to break in the preparation, storage and transportation processes, improves the yield of the product, and reduces the storage and transportation difficulty of the product.
Description
Technical Field
The invention relates to edible water-soluble food paper with various health-care effects, belonging to the technical field of oral food.
Background
Hyaluronic Acid (HA) is a linear high-molecular acidic mucopolysaccharide formed by alternately linking D-glucuronic acid and N-acetylglucosamine disaccharide units. Hyaluronic acid is widely existed in organism, has unique functions of skin moisture retention, nutrition, aging resistance, antibiosis and antiphlogosis, wound healing promotion and the like, and is widely applied in the fields of daily chemicals, medicines and foods. HA, as a natural component of the organism, HAs important effects on maintaining the normal functions of the human body and delaying aging. Decreased HA can lead to a number of problems including arthritis, skin aging, increased wrinkles, etc. The oral administration of HA to supplement endogenous HA is an effective way for beauty, health care and life prolonging. The research of hyaluronic acid for food is firstly appeared in Japan, and oral HA HAs the effects of beautifying, moisturizing, improving joint function and osteoporosis, repairing gastric mucosa loss and the like. The food industry standard of HA was established by the Japan health and Nutrition food Association in 2009, and the edible safety of HA was repeatedly determined. HA HAs been recognized as a food material in various countries including china, and is widely used in health foods and general foods, and dosage forms include capsules, tablets, oral liquids, beverages, soft sweets, jellies, and the like.
Gamma-aminobutyric acid is a naturally occurring functional amino acid, is an important inhibitory nerve transmission substance in the central nervous system of mammals, and has a regulating effect on various functions of the body. The research and application of gamma-aminobutyric acid in food starts from the middle of the 80's of the 20 th century, and the application product is represented by Japanese tea drink Gabaron and is sold as food with the function of reducing blood pressure. The japanese fat-life province, European Food Safety Agency (EFSA) and the united states Food and Drug Administration (FDA) have recognized gamma-aminobutyric acid produced by lactic acid bacteria fermentation as a natural food additive. In 2009, the ministry of health in China approved that such gamma-aminobutyric acid is a new resource food and widely applied to dairy products, beverages, candies and coffee.
The invention with the application number of 201810297539.6 provides a food for improving the function of brain nerve cells and a preparation method thereof, and the patent combines functional components such as hyaluronic acid, gamma-aminobutyric acid and the like to prepare functional food in the forms of powder, tablets, granules, solutions and the like. The powder, the tablet and the granule are all formed by adding auxiliary materials and additives, and are all non-transparent, so that the content of active ingredients is low, the stability of a solution system is poor, the quality guarantee period is short and the transportation cost is high.
The invention with the publication number of CN1538006A provides a preparation method of biodegradable biological paper, which adopts natural polysaccharides such as cellulose, chitosan, hyaluronic acid and the like and collagen materials to be properly crosslinked into hydrogel, and then the hydrogel is dehydrated and dried to be made into paper sheets, wherein carboxyl-containing high molecular compounds and amino-containing high molecular substances are crosslinked into gel under the action of an activator, EDC or ETC is used as a crosslinking agent, the invention relates to the medical field, the product is molded by adopting a crosslinking technology and is used for hemostasis and anti-adhesion, and the crosslinking agent is a chemical crosslinking agent, so that the biodegradable biological paper has toxicity and can not be taken.
The invention with the publication number of CN103055353A provides a preparation method of an anti-adhesion membrane for surgery, which adopts biocompatible polysaccharide such as hyaluronic acid, cellulose derivatives and the like, and is dried at constant temperature to form a membrane after being purified in a multiple crosslinking mode, and the prepared anti-adhesion membrane has compact structure, high mechanical strength and obvious anti-adhesion effect. The anti-adhesion membrane prepared by the method is applied to the medical field and is prepared by a crosslinking process, and the chemical crosslinking agent is toxic, insoluble in water and inedible.
Disclosure of Invention
The invention provides edible water-soluble paper, which takes sodium hyaluronate, dietary fiber and gamma-aminobutyric acid as main forming raw materials, no auxiliary material is required to be added in the forming process, and the product is in a transparent or semitransparent thin paper sheet shape, is light and flexible, has good water solubility and low water content, can obviously reduce the cost, prolongs the shelf life of the product and fully retains the original flavor of the product.
The edible water-soluble paper is in a transparent or semitransparent thin paper sheet shape, and the effective raw materials of the edible water-soluble paper comprise sodium hyaluronate, dietary fibers, gamma-aminobutyric acid and functional components. The invention does not add any additional forming auxiliary materials or other auxiliary materials, for example, preservatives, so that the safety to human bodies is higher, and the added dietary fibers not only have better health care effect, but also can improve the flexibility of the product and ensure that the product is not easy to break.
Furthermore, the water content of the edible water-soluble paper is less than or equal to 5 percent and is low. The sodium hyaluronate, the dietary fiber and the gamma-aminobutyric acid in the paper have good beneficial effects on human bodies, are matched with each other and have good forming effect, so that the obtained water-soluble paper has excellent appearance and mechanical properties. Preferably, the content of the sodium hyaluronate is 50-75 wt%, the content of the gamma-aminobutyric acid is 0.1-10 wt%, the content of the dietary fiber is 5-20 wt%, the content of the functional component is 0.5-15 wt%, and the water content is less than or equal to 5%. Within this range, the paper obtained is excellent in uniformity, moldability, water solubility and flexibility.
Furthermore, in the edible water-soluble paper, the molecular weight of the sodium hyaluronate is 50 kD-1000 kD.
Further, in the edible water-soluble paper of the present invention, the dietary fiber may be any edible dietary fiber reported in the prior art, such as konjac flour, carboxymethyl cellulose, fructo-oligosaccharide, isomalto-oligosaccharide, inulin, etc., and the dietary fiber may be one kind or a mixture of several kinds.
Further, in the edible water-soluble paper of the present invention, the functional ingredient means an ingredient having a useful effect on the human body in addition to sodium hyaluronate, gamma-aminobutyric acid, and dietary fiber. For example, the functional ingredient includes one or more of edible ingredients having effects of relieving stress, improving sleep, lubricating intestinal tract, caring skin, resisting oxidation, enhancing immunity, etc., and may be at least one of collagen, tremella polysaccharide, nidus collocaliae, resveratrol, chia seed, white kidney bean extract, Plantago ovata husk powder, green tea powder, artichoke powder, ginkgo leaf extract, wild jujube seed extract, theanine, turmeric extract, ginseng extract, red ginseng extract, acai berry powder, grape seed extract, and Vaccinium myrtillus extract.
Furthermore, the water content of the edible water-soluble paper is less than or equal to 5%, the thickness is controllable, and 10mg of the edible water-soluble paper can be completely dissolved in water within 5 min. The product has good water solubility, controllable water content and thickness, good flexibility and difficult moisture absorption, can be directly eaten or be dissolved in water for drinking, can be stored for a long time without adding other auxiliary materials, is not easy to break in the transportation and storage processes, reduces the cost, improves the edible safety and the quality guarantee period, better retains the flavor of the product, and is a new food form.
The invention also provides a preparation method of the edible water-soluble paper, which comprises the step of drying the aqueous solution containing the sodium hyaluronate, the dietary fiber, the gamma-aminobutyric acid and the functional components in a mold at constant temperature to obtain the edible water-soluble paper.
Furthermore, in the preparation method, the constant-temperature drying temperature is 20-35 ℃, the energy consumption is low, and the obtained product has better water solubility.
Further, the preparation method comprises the following specific steps:
(1) dissolving sodium hyaluronate in water;
(2) adding gamma-aminobutyric acid, dietary fiber and functional components into the aqueous solution obtained in the step (1), and uniformly mixing;
(3) sieving and granulating the mixed gel solution obtained in the step (2), and then sterilizing;
(4) and pouring the sterilized mixed gel solution into a mold, and drying at constant temperature of 20-35 ℃ until the water content is less than or equal to 5% to obtain the edible water-soluble paper.
Further, in the step (3), the mixed gel solution is screened and granulated, so that continuous gel can be changed into uniformly dispersed granules, and the water solubility of the product can be improved well. Preferably, the mixed gel solution is sieved through a 70-90 mesh sieve.
The invention has the following beneficial effects:
(1) the edible water-soluble paper adopts hyaluronic acid, dietary fiber and gamma-aminobutyric acid as main components, has the effects of beautifying, resisting oxidation, helping sleep, relieving the bowels and the like, can form thin paper with good flexibility under the condition of not adding any additional auxiliary materials, and has high content of effective components;
(2) the product of the invention has light texture, good flexibility, low water content, difficult moisture absorption and no preservative, can obviously reduce the transportation cost, prolong the validity period of the product, keep the flavor of the product and improve the edible safety;
(3) the dietary fiber in the product has good flexibility, can obviously improve the flexibility of the product, reduces the brittleness of the product, ensures that the product is not easy to break in the preparation, storage and transportation processes, improves the yield of the product, and reduces the storage and transportation difficulty of the product;
(4) the product is transparent or semitransparent, the character change is convenient to observe in the storage process, the preparation is carried out by sieving and granulating the gel solution of the effective component and drying at constant temperature, the water solubility of the obtained product is improved by sieving and granulating, the product can be dissolved in water and can be directly eaten, and the interestingness of the product is increased;
(5) the method has the advantages of low cost, short process period, low pollution, low energy consumption and easy realization of industrialization.
Detailed Description
The following examples are given to better illustrate the technical solutions of the present invention, but the present invention is not limited to the following examples. Well-known structures or functions may not be described in detail in the following embodiments in order to avoid unnecessarily obscuring the details. Unless defined otherwise, technical and scientific terms used in the following examples have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
In the following examples, unless otherwise specified, the concentrations are mass percent concentrations.
Example 1
Different edible water-soluble papers were prepared, and the composition of the ingredients in each finished edible water-soluble paper was as shown in table 1 below.
TABLE 1 content (wt%) of each component in each edible water-soluble paper finished product
Taking the formulation numbered 1-1 as an example, the preparation method of the edible water-soluble paper is as follows:
1. weighing the raw materials, and determining 50% of sodium hyaluronate, gamma-aminobutyric acid, konjac flour, collagen oligopeptide and chia seed according to the component content of the final product in the table 1: 10%: 20%: 10%: 5% mass ratio.
2. Food-grade sodium hyaluronate with the molecular weight of 500kDa is taken and added into purified water with the mass of 50-100 times of the food-grade sodium hyaluronate, and the mixture is fully stirred until the food-grade sodium hyaluronate is completely dissolved.
3. Adding gamma-aminobutyric acid, konjac flour, collagen oligopeptide and chia seeds into the hyaluronic acid solution according to the mass ratio, and fully and uniformly mixing to obtain a mixed gel solution.
4. Granulating the mixed gel solution with 80 mesh sieve, and sterilizing at 110 deg.C for 10 min;
5. pouring the sterilized mixed gel solution into a mold, keeping the thickness of the solution to be 1.2 +/-0.2 cm, and then drying and molding at constant temperature of 35 ℃;
6. when the water content is 5%, demolding, packaging and sealing the obtained product to obtain the edible water-soluble paper.
Edible water-soluble papers of other formulations in table 1 were also prepared by the same procedure as above except for the mass ratio of the components.
The different properties of the different edible water-soluble papers obtained in table 1 above were compared as follows:
1. detection of mechanical properties of edible water-soluble paper
1.1 visually observing each edible water-soluble paper to evaluate the appearance thereof;
1.2 mechanical strength test edible water-soluble paper is cut into strips of 1cm × 5cm,detecting by using a universal tester, measuring the maximum tensile strength of the sample according to the tensile speed of 10mm/min, and calculating the elongation ratio of the sample; elongation ratio (L)1-L0)/L0，L1To the maximum length after stretching, L0Is the original length before stretching;
1.3 folding endurance test: and (3) repeatedly folding different edible water-soluble papers by the same tester until cracks appear on the surfaces of the edible water-soluble papers, wherein the folding times are regarded as folding endurance.
The mechanical property test results are shown in table 2 below:
TABLE 2 mechanical Property test results
The products numbered 1-1 to 1-8 are products of the present invention, and the products numbered 1-9 and 1-10 are comparative products. As can be seen from the results in the table above, the hyaluronic acid addition amounts of the products numbered 1-1, 1-2 and 1-4 are 50%, 55% and 55%, respectively, the products are translucent, and the products numbered other numbers are all transparent, and according to the nature of hyaluronic acid and the results of the binding test, it can be seen that the visibility of the products is increased and the transparency is increased with the increase of the content of sodium hyaluronate in the products, and when the hyaluronic acid addition amount exceeds 60%, the products are substantially transparent. The products numbered 1-9 are best visible because no dietary fiber is added to increase visibility of the product.
No. 1-9 products are not added with dietary fiber, and the products have poor mechanical properties such as tensile strength, elongation ratio, folding endurance and the like, and are hard, brittle and fragile. The dietary fiber content of the products with the numbers 1-5 and 1-8 is 5%, the mechanical properties of the products are better improved compared with the products with the numbers 1-9, the dietary fiber content of the products with the numbers 1-1, 1-2, 1-3, 1-4, 1-6, 1-7 and 1-10 is 10% or more, the mechanical properties of the products, such as tensile strength, elongation ratio, folding endurance and the like, are obviously improved compared with the products with the numbers 1-5, 1-8 and 1-9, and the mechanical properties of the products with the numbers 1-2 are the best. From the experimental results, the dietary fiber is not only a component beneficial to the body, but also has the effects of improving the mechanical property of the water-soluble paper and increasing the flexibility of the product, so that the obtained product has better flexibility under the condition of being thinner, and the loss of the product in the processes of production, transportation and the like is avoided.
2. Investigation of water solubility and stability of edible water-soluble paper
According to the addition amount of sodium hyaluronate, products with numbers of 1-1, 1-2, 1-3, 1-5 and 1-8 are selected for water solubility investigation, the products are suitable for the field of food, and referring to a recommended eating method, samples with the size of 2cm × 2cm are respectively put into 200ml of purified water, the water temperature is 35 +/-2 ℃, the samples are shaken to be completely dissolved, and the dissolving time is respectively 25s, 38s, 45s, 55s and 58 s.
As can be seen from the results, each selected sample can be completely dissolved within 1min, the water solubility is good, the dissolved solution is colorless and transparent, the collagen oligopeptide (deep sea cod) has the special flavor, and chia seeds are distributed in the solution.
The products with the numbers 1-2 are placed in an aluminum foil bag for sealed packaging, the rule that the water content of the sealed packaged products changes along with time is inspected, scientific basis is provided for the production, packaging, storage and transportation conditions of the products, and accelerated stability test is carried out on the products by referring to the Chinese pharmacopoeia 2010 edition two part XI XC raw material medicine and pharmaceutical preparation stability test guiding principle.
The test method comprises the following steps: the product numbered 1-2 is put in a drug stability test box with the temperature of 40 ℃ plus or minus 2 ℃ and the humidity of 60 percent RH plus or minus 5 percent RH, and is sampled and detected at the end of 0 month, 1 month and 3 months respectively.
Detecting items:
water content, appearance, microbiological assay (microbiological assay criteria see table 3).
TABLE 3 microbiological indicators
| Item | Index (I) | Detection method |
| The total number of colonies/(cfu/ml) is less than or equal to | 1000 | GB 4789.2 |
| Coliform group/(MPN/100 ml) is less than or equal to | 30 | GB/T 4789.3-2003 |
| Mould/(cfu/ml) is less than or equal to | 20 | GB 4789.15 |
| Yeast/(cfu/ml) is less than or equal to | 20 | GB 4789.15 |
The stability results are shown in table 4 below.
Table 4 product stability study
| Time of day | Water content | Appearance of the product | Microorganisms |
| 0 month | 5％ | Complete flexible, translucent shape | Qualified |
| 1 month | 5％ | Complete flexible, translucent shape | Qualified |
| 3 months old | 5％ | Complete flexible, translucent shape | Qualified |
Stability test investigation shows that the edible water-soluble paper has good stability and can be stored for a long time without adding preservatives.
3. Human body test eating research by using edible water-soluble paper
50 persons with insomnia troubles are gathered as experimental objects in Huaxi Biotechnology corporation and subsidiary companies thereof, 21 men and 29 women are aged 20-60 years old. The selection criteria for the subjects were: the diagnosis standard of insomnia in the International Classification of Sleep Disorder (ICSD) established by American Association for Sleep Disorder (ASDA) is met, and the diagnosis standard is as follows: a) physical hypofunction in sleep disorder states; b) difficulty in falling asleep, but easy drowsiness during non-sleep times; c) increased body tone (e.g., increased excitability, muscle tone, increased vasoconstriction); d) low sleep efficiency and easy waking.
Subjects were randomized into two groups of 25 subjects each. The samples Nos. 1 to 7 were selected for the 25 persons in the experimental group, and the samples Nos. 1 to 10 were selected for the 25 persons in the control group.
The sample using method comprises the following steps: eating 2g of the sample 1h before sleeping every day, directly eating or dissolving in water for taking, continuously for 14d, and counting the sleep quality before and after two groups of experiments.
The sleep quality was evaluated by the following method:
the international unified sleep efficiency value quantitative grading standard calculation formula issued by the world health organization is that the sleep efficiency (%) is × 100% of the actual sleeping time/the total time from getting to bed to getting up, according to the sleep efficiency calculation method, the sleep efficiency is improved by within 5% after an experimenter uses for 14 days, the experimenter is regarded as having no effect, is improved by 5% -15%, and is regarded as having certain improvement, and is regarded as being obviously improved by being improved by more than 15%.
The results of the experiment are shown in table 5 below:
TABLE 5 human feeding trial results
Example 2
Different edible water-soluble papers are prepared, wherein the content of the sodium hyaluronate is 70 wt%, the content of the gamma-aminobutyric acid is 0.5 wt%, the content of the dietary fiber is 19 wt%, the content of the effective component is 9.5 wt%, and the content of water is 1% in all edible water-soluble paper finished products. The molecular weight of sodium hyaluronate, dietary fiber and the type of functional ingredients are shown in table 6 below.
TABLE 6
| Numbering | Sodium hyaluronate (kDa) | Dietary fiber | Functional component |
| 2-1 | 50 | Carboxymethyl cellulose | White kidney bean extract, Plantago ovata seed husk powder |
| 2-2 | 50 | Carboxymethyl cellulose | Green tea powder, globe artichoke powder, and resistant dextrin |
| 2-3 | 1000 | Fructo-oligosaccharide | Ginkgo leaf extract and collagen oligopeptide |
| 2-4 | 1000 | Fructo-oligosaccharide | Semen Ziziphi Spinosae extract and theanine |
| 2-5 | 800 | Isomaltooligosaccharide | Curcuma rhizome extract and Ginseng radix extract |
| 2-6 | 800 | Isomaltooligosaccharide | Ginseng radix Rubri extract |
| 2-7 | 100 | Konjak powder | Resveratrol, acai berry powder and collagen |
| 2-8 | 100 | Konjak powder | Grape seed extract and collagen |
| 2-9 | 400 | Inulin powder | Vaccinium myrtillus extract |
| 2-10 | 400 | Inulin powder | Tremella polysaccharide and nidus Collocaliae acid |
The preparation method comprises the following steps:
(1) dissolving food-grade sodium hyaluronate in purified water to fully dissolve;
(2) dissolving gamma-aminobutyric acid, dietary fibers and functional components in a hyaluronic acid solution according to a proportion, and uniformly mixing to obtain a mixed gel solution;
(3) granulating the mixed gel solution with 80 mesh sieve, and sterilizing at 110 deg.C for 10 min;
(4) pouring the sterilized gel solution into a mold, wherein the thickness of the solution in the mold is 1.2 +/-0.2 cm, and then drying at a constant temperature of 25 ℃ for molding;
(5) and when the water content is 1%, demolding, packaging and sealing the obtained product to obtain the edible water-soluble paper.
The obtained edible water soluble paper has good forming property and visibility, and has different colors and flavors according to different functional components. The appearance and water solubility of each product were observed according to the method of example 1, and the results are shown in table 7 below:
TABLE 7
| Numbering | Appearance of the product | Complete dissolution time(s) |
| 2-1 | Colorless and translucent | 80s |
| 2-2 | Green color semi-transparent | 65s |
| 2-3 | Pale yellow translucent | 260s |
| 2-4 | Transparent brown red | 280s |
| 2-5 | Yellow translucent | 220s |
| 2-6 | Red translucent | 220s |
| 2-7 | Red translucent | 130s |
| 2-8 | Purple translucent | 125s |
| 2-9 | Semi-transparent reddish brown | 110s |
| 2-10 | Colorless and translucent | 120s |
As shown in Table 7, the edible water-soluble paper of the product of the invention has good visibility, and can visually represent the characteristics of raw materials, such as color, granular feel and the like. The product of the invention has good water solubility, the dissolution time is less than or equal to 5min, and the dissolution time is closely related to the molecular weight and content of hyaluronic acid and the type of dietary fiber.
Example 3
The edible water-soluble paper is prepared by different processes, and in each finished product of the edible water-soluble paper, the content of 200kD sodium hyaluronate is 65 wt%, the content of gamma-aminobutyric acid is 5wt%, the content of sodium carboxymethylcellulose is 15wt%, the content of mixed berry powder is 10wt% (the mass ratio of Brazil berry powder to elderberry powder to cranberry powder to blood orange powder to grape seed water extract powder is 1: 1: 1: 1), and the content of water is 5%.
The preparation method comprises the following steps:
(1) dissolving food-grade sodium hyaluronate in purified water to fully dissolve;
(2) dissolving gamma-aminobutyric acid, dietary fibers and functional components in a hyaluronic acid solution according to a proportion, and uniformly mixing to obtain a mixed gel solution;
(3) the mixed gel solution was treated according to different methods: granulating the mixed gel solution with 80 mesh sieve in groups 3-1 and 3-2, and sterilizing at 110 deg.C for 10 min; directly sterilizing the mixed gel solution obtained in the step (2) at 110 ℃ for 10min without granulating in the 3-3 groups;
(4) pouring the three groups of sterilized mixed gel solutions into a mold respectively, wherein the thickness of the solution in the mold is 1.2 +/-0.2 cm, and treating by adopting different drying methods: drying 3-1 group and 3-3 group at 20 deg.C, and molding; 3-2 groups are formed by vacuum freeze drying, compaction and cutting;
(5) and when the water content is 1%, demolding, packaging and sealing the obtained product to obtain the edible water-soluble paper.
The red transparent edible water-soluble paper can be obtained from 3-1 groups and 3-3 groups, and has compact structure, good mechanical strength and good flexibility; the products obtained from the 3-2 groups are red and opaque sponge-shaped, loose and porous in structure, poor in visibility, easy to remove residues on the surface, and easy to absorb water and store in a bad way.
The water solubility of samples of 3-1 group and 3-3 group is respectively 2cm × 2cm, the samples are placed in 200ml water, 60s of the samples of 3-1 group are completely dissolved, and 220s of the samples of 3-3 group are completely dissolved, so that the granulating step added in the preparation process of the product changes continuous gel into dispersed uniform particles, and the water solubility speed of the product can be obviously improved.
Example 4
1. Food-grade sodium hyaluronate with the molecular weight of 500kDa is taken and added into purified water with the mass of 50-100 times of the food-grade sodium hyaluronate, and the mixture is fully stirred until the food-grade sodium hyaluronate is completely dissolved.
3. Adding gamma-aminobutyric acid, konjac flour, collagen oligopeptide and chia seed into the hyaluronic acid solution, and fully and uniformly mixing to obtain a mixed gel solution.
4. Granulating the mixed gel solution with 80 mesh sieve, and sterilizing at 110 deg.C for 10 min;
5. pouring the sterilized mixed gel solution into a mold, keeping the thickness of the solution to be 1.2 +/-0.2 cm, and then drying and molding at constant temperature of 35 ℃;
6. when the water content is 1%, demolding, packaging and sealing the obtained product to obtain the edible water-soluble paper. Wherein the content of the sodium hyaluronate is 75wt%, the content of the gamma-aminobutyric acid is 10wt%, the content of the dietary fiber is 14.5 wt%, and the content of the functional component is 0.5 wt%.
Claims (10)
1. An edible water-soluble paper is characterized in that: is in a transparent or semitransparent thin paper sheet shape, and the effective raw materials comprise sodium hyaluronate, dietary fiber, gamma-aminobutyric acid and functional components.
2. An edible water-soluble paper as claimed in claim 1, wherein: the water content is less than or equal to 5 percent.
3. An edible water-soluble paper as claimed in claim 1, wherein: the molecular weight of the sodium hyaluronate is 50 kD-1000 kD.
4. An edible water-soluble paper according to any one of claims 1 to 3, characterized in that: the functional components comprise one or more edible components with the effects of relieving pressure, helping sleep, lubricating intestinal tracts, maintaining beauty and keeping young, resisting oxidation and enhancing immunity; the dietary fiber is edible dietary fiber.
5. An edible water-soluble paper as claimed in claim 4, wherein: the functional components are at least one of collagen, tremella polysaccharide, cubilose acid, resveratrol, chia seed, white kidney bean extract, plantain seed shell powder, green tea powder, artichoke powder, ginkgo leaf extract, spina date seed extract, theanine, turmeric extract, ginseng extract, red ginseng extract, acai berry powder, grape seed extract and bilberry extract; the dietary fiber is at least one of konjac flour, carboxymethyl cellulose, fructo-oligosaccharide, isomalto-oligosaccharide and inulin.
6. An edible water-soluble paper according to any one of claims 1 to 3, characterized in that: 50-75 wt% of sodium hyaluronate, 0.1-10 wt% of gamma-aminobutyric acid, 5-20 wt% of dietary fiber and 0.5-15 wt% of functional components.
7. A process for the preparation of an edible water-soluble paper according to any one of claims 1 to 6, characterized in that: comprises the step of drying the aqueous solution containing sodium hyaluronate, dietary fiber, gamma-aminobutyric acid and functional components in a mold at constant temperature to obtain the edible water-soluble paper.
8. The method of claim 7, wherein: the temperature for constant temperature drying is 20-35 ℃.
9. The preparation method of claim 7, which comprises the following steps:
(1) dissolving sodium hyaluronate in water;
(2) adding gamma-aminobutyric acid, dietary fiber and functional components into the aqueous solution obtained in the step (1), and uniformly mixing;
(3) sieving and granulating the mixed gel solution obtained in the step (2), and then sterilizing;
(4) and pouring the sterilized mixed gel solution into a mold, and drying at constant temperature of 20-35 ℃ until the water content is less than or equal to 5% to obtain the edible water-soluble paper.
10. The method of claim 9, wherein: in the step (3), the mixed gel solution is sieved by a sieve with 70-90 meshes.
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