CN110438183A - Combined-enzyme method modified starch prepares the application of the method and low DE value maltodextrin of low DE value maltodextrin in food - Google Patents
Combined-enzyme method modified starch prepares the application of the method and low DE value maltodextrin of low DE value maltodextrin in food Download PDFInfo
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- 239000005913 Maltodextrin Substances 0.000 title claims abstract description 125
- 229920002774 Maltodextrin Polymers 0.000 title claims abstract description 125
- 229940035034 maltodextrin Drugs 0.000 title claims abstract description 125
- 238000000034 method Methods 0.000 title claims abstract description 52
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 30
- 239000004368 Modified starch Substances 0.000 title claims abstract description 30
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 30
- 235000013305 food Nutrition 0.000 title claims abstract description 11
- 229940088598 enzyme Drugs 0.000 claims abstract description 78
- 102000004190 Enzymes Human genes 0.000 claims abstract description 58
- 108090000790 Enzymes Proteins 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 238000002360 preparation method Methods 0.000 claims abstract description 23
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 22
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 22
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 18
- 239000000243 solution Substances 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 238000010790 dilution Methods 0.000 claims abstract description 14
- 239000012895 dilution Substances 0.000 claims abstract description 14
- 230000009849 deactivation Effects 0.000 claims abstract description 13
- 239000012153 distilled water Substances 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 102000051366 Glycosyltransferases Human genes 0.000 claims abstract description 9
- 108700023372 Glycosyltransferases Proteins 0.000 claims abstract description 9
- 102000003925 1,4-alpha-Glucan Branching Enzyme Human genes 0.000 claims abstract description 7
- 108090000344 1,4-alpha-Glucan Branching Enzyme Proteins 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims description 58
- 230000000996 additive effect Effects 0.000 claims description 58
- 235000014121 butter Nutrition 0.000 claims description 19
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 16
- 230000000694 effects Effects 0.000 claims description 13
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 230000010355 oscillation Effects 0.000 claims description 9
- 229920001353 Dextrin Polymers 0.000 claims description 8
- 239000004375 Dextrin Substances 0.000 claims description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 8
- 235000019425 dextrin Nutrition 0.000 claims description 8
- 238000006467 substitution reaction Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 230000001376 precipitating effect Effects 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 239000007853 buffer solution Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 239000012634 fragment Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 230000000937 inactivator Effects 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 description 26
- 238000006460 hydrolysis reaction Methods 0.000 description 26
- 239000000758 substrate Substances 0.000 description 26
- 238000012360 testing method Methods 0.000 description 23
- 230000004044 response Effects 0.000 description 19
- 238000006243 chemical reaction Methods 0.000 description 13
- 238000002474 experimental method Methods 0.000 description 13
- 238000005259 measurement Methods 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 12
- 230000035484 reaction time Effects 0.000 description 12
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 239000002253 acid Substances 0.000 description 9
- 230000008859 change Effects 0.000 description 7
- 150000002978 peroxides Chemical class 0.000 description 7
- 238000004321 preservation Methods 0.000 description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 238000013461 design Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 239000003208 petroleum Substances 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 238000005211 surface analysis Methods 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000013401 experimental design Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000004448 titration Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 235000019944 Olestra Nutrition 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000009144 enzymatic modification Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000005337 ground glass Substances 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012803 optimization experiment Methods 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 2
- 235000019345 sodium thiosulphate Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 239000006004 Quartz sand Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 238000011549 displacement method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000012482 interaction analysis Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- -1 sucrose fatty acid Chemical class 0.000 description 1
- 125000000446 sulfanediyl group Chemical group *S* 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Combined-enzyme method modified starch prepares the application of the method and low DE value maltodextrin of low DE value maltodextrin in food, belongs to maltodextrin preparation and applied technical field.The method is as follows: configuration farinaceous size, stirring adjust sample liquid pH, and branching enzyme is added, and alpha-amylase is added, and glycosyltransferase are added, boiling water bath inactivator, centrifugal drying is spare；Alpha-amylase is taken to dissolve to obtain enzyme dilution；It takes distilled water in triangular flask, CaCl is added2Solution, water-bath heating；Enzyme dilution and starch slurry is added, enzyme deactivation is dry.The molecule fragment of branch's enzymatic hydrolysis product is connected to promotion α -1, the formation of 6 glycosidic bonds on other chains and generates new branch, increase branch's density of starch molecule.Shorten its external chain length using alpha-amylase, increases short chain ratio.Using glycosyltransferase by free glucose residue with α -1, the form of 6 glycosidic bonds is connected on other chains, forms more close structure.
Description
Technical field
The invention belongs to maltodextrin preparation and applied technical fields, and in particular to a kind of combined-enzyme method modified starch preparation
Application of the method and low DE value maltodextrin of low DE value maltodextrin in food.
Background technique
Low DE value maltodextrin has very wide prospect, the especially country to exist as fat mimics in food industries
There is advantage in terms of technical research, simple physical modification can not prepare good maltodextrin, and through single enzyme modification system
For standby maltodextrin because its branching content is less, stability is poor, and solution is easy to appear precipitating after placing a period of time, has very
Big limitation.Research about compound enzymically modified starch is concentrated mainly on beta amylase and glycosyltransferase, two kinds of enzymes
The influence that compound action is modified starch, but the modified starch degree of branching obtained using the method is not also improved a lot.
In addition, it is easy to digest by maltodextrin prepared by single enzyme modification, easily cause steeply rising for blood sugar for human body after taking in human body,
It is unfavorable for maintaining glycaemic homeostasis and to achieve the effect that lasting energy supply, demand of the person to healthy food that do not meet Modern consumer.
Summary of the invention
The purpose of the present invention is to solve the maltodextrin physicochemical property of compound enzymically modified starch preparation at present is not bright
Aobvious to improve, obtained modified starch degree of branching does not improve a lot and product homogeneity is poor, and macromolecular carbohydrate is unevenly distributed
Confinement problems, provide that a kind of combined-enzyme method modified starch prepares the method for low DE value maltodextrin and low DE value maltodextrin exists
Application in food.
To achieve the above object, the technical solution adopted by the present invention is as follows:
The method that combined-enzyme method modified starch prepares low DE value maltodextrin, specific step is as follows for the method:
Step 1: the preparation of combined-enzyme method modified starch
The farinaceous size of 5wt.% is configured, 90 DEG C of magnetic agitation 30min naturally cool to 50 DEG C to sample liquid, use 0.02M
NaAc buffer solution adjusts sample liquid pH to 6.5, and branching enzyme is added and is digested, 60 DEG C of water-baths of thermostatic control oscillator vibration are subsequently placed in
Oscillation, then boiling water bath 15min makes enzyme-deactivating；
37 DEG C are cooled to sample liquid, adjusts the pH to 5.2 of sample liquid, alpha-amylase is added and is digested, constant temperature is subsequently placed in
37 DEG C of water-bath oscillations of water bath chader, then boiling water bath 15min makes enzyme-deactivating；
55 DEG C are cooled to sample liquid, adjusts the pH to 5.0 of sample liquid, glycosyltransferase is added and is digested, then sets
In 55 DEG C of water-bath oscillations of thermostatic control oscillator vibration, then boiling water bath 15min makes enzyme-deactivating；
After sample liquid naturally cools to room temperature, the dehydrated alcohol of 2 times of volumes is added thereto, is centrifuged, is obtained
Precipitating, i.e. modified starch, drying for standby；
Step 2: the preparation of low DE value maltodextrin
Alpha-amylase 1mL is taken in the volumetric flask of 1000mL, to obtain enzyme dilution with distilled water constant volume；Take the distillation of 80mL
20mL Ca is added in the taper triangular flask of 200mL in water+Concentration is the CaCl of 200mmol/L2Solution, at 85 DEG C~95 DEG C
15~30min is heated in water-bath；Then 7.5mL enzyme dilution and the starch slurry of 20mL 75wt.% is added, stirs 10min
Afterwards, with l mol/L hydrochloric acid enzyme deactivation, adjust pH less than 2.0；Enzyme deactivation terminates when temperature naturally cools to 60 DEG C, l mol/L hydroxide
Sodium tune pH to 6.5 obtains maltodextrin after dry.
A kind of application of the low DE value maltodextrin of above-mentioned preparation in food, the low DE value maltodextrin are applied to sea
Continuous cake；The formula of the spongecake includes 80 parts of white granulated sugar, 75 parts of egg, 100 parts of Self- raising flour, 30 parts of milk, butter
15 parts, in the butter containing 20%~100% low DE value maltodextrin, remaining is common butter；Preparation method specifically:
The softening of butter room temperature, is added milk and white sugar powder, stirs evenly, average that egg liquid is added in three times, and butter must be with each time
Egg liquid is thoroughly mixed, and Self- raising flour is added, is mixed into thoroughly uniform batter；It, then will be warm in 160 DEG C of 10~15min of baking
Degree be adjusted to 140 DEG C of 20~25min of baking, naturally cool to room temperature is sufficient.
The present invention compared with the existing technology have the beneficial effect that the present invention first with branching enzyme acts on starch, by straight chain
The α of starch-Isosorbide-5-Nitrae hydrolysis of glycoside bond, and the molecule fragment of catalyzing hydrolysis product is connected to promotion α -1,6 glucosides on other chains simultaneously
The formation of key generates new branch, increases branch's density of starch molecule.Then further water is carried out using alpha-amylase
Solution shortens its external chain length, increases short chain ratio.It is finally acted on, will be swum using the glucosyl group that turns of glycosyltransferase
From glucose residue with α -1, the form of 6 glycosidic bonds is connected on other chains, further increases branch's density, is formed closer
Structure, obtain the high subsidiary product containing the short chain proportional numbers of higher branch.
Detailed description of the invention
Fig. 1 is influence diagram of the enzyme additive amount to DE value；
Fig. 2 is influence diagram of the hydrolysis temperature to DE value；
Fig. 3 is influence diagram of the hydrolysis time to DE value；
Fig. 4 is influence diagram of the concentration of substrate to DE value；
Fig. 5 is the reciprocal effect figure of enzyme additive amount and reaction temperature to DE value；
Fig. 6 is the reciprocal effect figure of reaction time and enzyme additive amount to DE value；
Fig. 7 is the reciprocal effect figure of concentration of substrate and enzyme additive amount to DE value；
Fig. 8 is the reciprocal effect figure of reaction time and reaction temperature to DE value；
Fig. 9 is the reciprocal effect figure of concentration of substrate and reaction temperature to DE value；
Figure 10 is the reciprocal effect figure of concentration of substrate and reaction time to DE value；
Figure 11 is the moisture content change figure of cake.
Specific embodiment
Further description of the technical solution of the present invention with reference to the accompanying drawings and examples, and however, it is not limited to this,
All to be modified to technical solution of the present invention or equivalent replacement, range without departing from the spirit of the technical scheme of the invention should all
Cover within the protection scope of the present invention.
Specific embodiment 1: present embodiment record is that combined-enzyme method modified starch prepares low DE value maltodextrin
Method, specific step is as follows for the method:
Step 1: the preparation of combined-enzyme method modified starch
The farinaceous size of 5wt.% is configured, 90 DEG C of magnetic agitation 30min make starch gelatinization, naturally cool to 50 to sample liquid
DEG C, sample liquid pH to 6.5 is adjusted using 0.02M NaAc buffer solution, branching enzyme is added and is digested, water bath with thermostatic control is subsequently placed in
60 DEG C of water-bath oscillations of oscillator, then boiling water bath 15min makes enzyme-deactivating；
37 DEG C are cooled to sample liquid, adjusts the pH to 5.2 of sample liquid, alpha-amylase is added and is digested, constant temperature is subsequently placed in
37 DEG C of water-bath oscillations of water bath chader, then boiling water bath 15min makes enzyme-deactivating；
55 DEG C are cooled to sample liquid, adjusts the pH to 5.0 of sample liquid, glycosyltransferase is added and is digested, then sets
In 55 DEG C of water-bath oscillations of thermostatic control oscillator vibration, then boiling water bath 15min makes enzyme-deactivating；
After sample liquid naturally cools to room temperature, the dehydrated alcohol of 2 times of volumes is added thereto, is centrifuged, is obtained
Precipitating, i.e. modified starch, drying for standby；The degree of branching of modified starch is measured, reaches as high as 48.68%.In the step
Relevant parameter be response surface optimization model to be established using experiment of single factor result, and carry out response surface optimization experiment, according to sound
The result of face optimization experiment is answered to carry out what confirmatory experiment obtained.
Step 2: the preparation of low DE value maltodextrin
Thermostable α-Amylase 1mL is taken in the volumetric flask of 1000mL, to obtain enzyme dilution with distilled water constant volume；Take 80mL
Distilled water in the taper triangular flask of 200mL, be added 20mL Ca+Concentration is the CaCl of 200mmol/L2Solution, 85 DEG C~
15~30min is heated in 95 DEG C of water-bath；Then 7.5mL enzyme dilution and the starch slurry of 20mL 75wt.%, stirring is added
After 10min, with l mol/L hydrochloric acid enzyme deactivation, adjust pH less than 2.0；Enzyme deactivation terminates when temperature naturally cools to 60 DEG C, l mol/L
Sodium hydroxide tune pH to 6.5 obtains maltodextrin after dry.During the preparation process, by change enzymolysis time (10min) and
Reaction temperature (95 DEG C) controls DE value, obtains the maltodextrin that DE value is 2~3.
Specific embodiment 2: combined-enzyme method modified starch described in specific embodiment one prepares low DE value maltodextrin
Method, in step 1, the enzyme additive amount of the branching enzyme is 300 μ/g, enzymolysis time 9h；The enzyme of the alpha-amylase adds
Dosage is 10 μ/g, enzymolysis time 9h；The enzyme additive amount of the glycosyltransferase is 9000 μ/g, enzymolysis time 9h.
Specific embodiment 3: combined-enzyme method modified starch described in specific embodiment one prepares low DE value maltodextrin
Method, in step 1, the revolving speed of the centrifugation is 3000r/min, time 20min.
Specific embodiment 4: combined-enzyme method modified starch described in specific embodiment one prepares low DE value maltodextrin
Method, in step 1, the drying temperature is 40 DEG C, time 4h.
Specific embodiment 5: combined-enzyme method modified starch described in specific embodiment one prepares low DE value maltodextrin
Method, in step 2, the enzyme activity of the Thermostable α-Amylase is 11958U/mL.
Specific embodiment 6: combined-enzyme method modified starch described in specific embodiment one prepares low DE value maltodextrin
Method, in step 2, the drying temperature is 40 DEG C, time 4h.
Specific embodiment 7: a kind of low DE value malt of specific embodiment one to six any specific embodiment preparation
Application of the dextrin in food, the low DE value maltodextrin are applied to spongecake；The formula of the spongecake includes white
80 parts of granulated sugar, 75 parts of egg, 100 parts of Self- raising flour, 30 parts of milk, 15 parts of butter contain 20%~100% in the butter
Low DE value maltodextrin, remaining is common butter；Preparation method specifically: milk and white sugar powder is added in the softening of butter room temperature,
It stirs evenly, average that egg liquid is added in three times, butter must be thoroughly mixed with egg liquid each time, and Self- raising flour is added, is mixed
It is even at uniform batter；In 160 DEG C of 10~15min of baking, 140 DEG C of 20~25min of baking, natural cooling are then adjusted the temperature to
To room temperature is sufficient.This method stirring is convenient, uniformly mixed.
Specific embodiment 8: application of the low DE value maltodextrin described in specific embodiment seven in food, with low
DE value maltodextrin substitutes the butter in spongecake, and substitution amount is usually 20%, 40%, 60% or 80%.
Comparison of design experiment, selects parameter involved in preparation method of the present invention
(1) single factor experiment
A. influence of the enzyme additive amount to product DE value
95 DEG C of reaction temperature, substrate (water-starch solution) concentration 15%, reaction time 10min.The additive amount of alpha-amylase
Respectively 4,6,8,10 and 12 U/g (starch on dry basis) are hydrolyzed, and the influence knot of enzyme additive amount is investigated using DE value as Testing index
Fruit.
B. influence of the hydrolysis temperature to product DE value
8 U/g of additive amount of fixed alpha-amylase, concentration of substrate 15%, reaction time 10min, with 80,85,90,95 and
It is reacted at a temperature of 100 DEG C, the influence result of hydrolysis temperature is investigated using DE value as Testing index.
C. influence of the hydrolysis time to product DE value
8 U/g of additive amount of fixed alpha-amylase, 95 DEG C of reaction temperature, concentration of substrate 15%, in reaction every 5,10,
15, the influence result that hydrolysis time is investigated in detection is carried out to DE value when 20 and 25min.
D. influence of the concentration of substrate to product DE value
8 U/g of additive amount of fixed alpha-amylase, 95 DEG C of reaction temperature, reaction time 10min, respectively with 12,14,16,
18 and 20% concentration of substrate reacted, the influence result of concentration of substrate is investigated using DE value as Testing index.
(2) preparation of Responds Surface Methodology optimization low DE value maltodextrin
On the basis of single factor test, enzyme additive amount, hydrolysis temperature, hydrolysis time, concentration of substrate are further investigated to malt
The influence of dextrin DE value, it is former according to Box-Behnkn central combination design using Design Expert 7.0.0 software
Reason, using the horizontal Responds Surface Methodology of four factor three, carries out the preparation condition of maltodextrin excellent using DE value as response
Change.
According to single factor experiment as a result, enzyme additive amount A, hydrolysis temperature B, hydrolysis time C, concentration of substrate D, four factors are
Independent variable, maltodextrin DE value are response, are designed as the horizontal response surface analysis test of four factor three, experimental factor and level
It is shown in Table 1.
The result that Responds Surface Methodology obtains is analyzed, detailed process is as follows:
(1) experiment of single factor result
A. influence of the enzyme additive amount to DE value
As shown in Figure 1, hydrolysis degree gradually increases with the increase of enzyme additive amount, DE value is gradually risen, and enzyme additive amount exists
DE value increase rate is more apparent within the scope of 6~8U/g, and later as the increase of enzyme additive amount, DE value have almost no change, this can
It can be because the enzyme for continuing addition is reacted without enough substrates, the variation of DE value is unobvious, therefore most preferably adds
Dosage is 8U/g.
B. influence of the hydrolysis temperature to DE value
As shown in Fig. 2, DE value increases, and at 90 DEG C~95 DEG C, increasing degree is more apparent, In with the raising of hydrolysis temperature
95 DEG C reach maximum value, continue to increase with temperature, and downward trend is presented in DE value.The raising of temperature can accelerate the movement of molecule
And infiltration diffusing capacity, increase the hydrolysis degree of starch, but excessively high temperature can destroy starch internal structure, cause under DE value
Drop, therefore optimal hydrolysis temperature is 90 DEG C.
C. influence of the hydrolysis time to DE value
As shown in figure 3, gradually increasing with hydrolysis time, DE value is gradually increased, when hydrolysed between in 10~20min model
When enclosing interior, enzyme-to-substrate is sufficiently reacted, and DE value increasing degree is most obvious.But with the extension of time, DE value almost without
Be widely varied, this may be because the starch that was reacted again passes by hydrolysis, and caused by DE value change it is unobvious, therefore
The optimum hydrolysis time is 15min.
D. influence of the concentration of substrate to DE value
As shown in figure 4, DE value gradually decreases with the increase of concentration of substrate, concentration of substrate is in 14%~18% range
When, DE value fall is slower, and less than 14% and when being greater than 18%, DE value is decreased obviously concentration of substrate.This may be because
When concentration of substrate is higher, added Thermostable α-Amylase is not enough by starch complete hydrolysis, so lead to the reduction of DE value, because
It is 16% that this selects best concentration of substrate in the range of DE value tends towards stability.
(2) response surface analysis experiment
A. experimental design and result
Comprehensive experiment of single factor as a result, using enzyme additive amount, hydrolysis temperature, hydrolysis time, concentration of substrate as influence factor, with
DE value is that response carries out response surface analysis experiment, and experimental design the results are shown in Table 2.
Multinomial fitting recurrence is carried out to experimental result in table 2 using Design expert 7.0.0 software, obtains DE value pair
Enzyme additive amount, hydrolysis temperature, hydrolysis time, concentration of substrate secondary multinomial regression model: Y=3.34+0.067A+0.000B-
0.082C+(8.333E-003)D+0.075AB-(5.000E-033)AC-(1.000E-022)AD+0.035BC+0.050BD-
0.015CD-0.21A2-0.17B2-0.13C2-0.17D2。
B. response surface interpretation of result
In order to examine the validity of regression equation, each factor is further determined that the influence degree of DE value, to regression model
Variance analysis has been carried out, the results are shown in Table 3.
As shown in Table 3, the quadratic term p=0.0172 of the total model of equation and equation shows that the model is significant；It returns and loses quasi- item
P > 0.05 shows that influence of the X factor to the experiment is less.The quadratic term of total model and equation is to fat analogue DE value
Influence is that conspicuousness is preferable.Equation first order factor C is significantly that the p > 0.05 of A, B, D show it to fat analogue
The influence of DE value is not significant, can be ignored.The F value of each factor can reflect its importance to experimental index, and F value is bigger, show
Influence to experimental result is bigger, i.e., importance is bigger, that is, the influence factor primary and secondary for preparing potato starch fat analogue is suitable
Sequence are as follows: enzyme additive amount > reaction time > concentration of substrate > reaction temperature.
C. the interaction analysis of factor
Response surface figure is three-dimensional surface chart, is formed with response to each test parameter, will be obvious that each parameter
Between interaction and optimal parameter.Variable can judge the effect size of DE value by the precipitous height of its curved surface, shadow
Ringing larger display curved surface, some are steep, just less steep on the contrary.By three-dimensional response surface it is interpretable illustrate in test independent variable and because
The relationship of variable, as shown in Fig. 5~10.
The response surface design gradient is more precipitous, shows that response is more sensitive for the change of operating condition；Otherwise the curved surface gradient is got over
Gently, influence of the change of operating condition to response is also just smaller.Fig. 5 to Figure 10 intuitively reflects each factor reciprocation
Influence to response.The curved surface in reaction time and enzyme additive amount, reaction time and reaction temperature, concentration of substrate and reaction time
More suddenly show that it is affected to maltodextrin DE value.
D. confirmatory experiment
Optimized by response surface analysis, obtain optimum process condition are as follows: enzyme additive amount 8.61U/g, reaction temperature 81.97
DEG C, reaction time 14.40min, concentration of substrate 13.85%.For convenience of practical operation and consider that the temperature of water-bath controls, it will most
Excellent parameter adjustment are as follows: enzyme additive amount 8.6U/g, 82 DEG C of reaction temperature, reaction time 14.40min, concentration of substrate 13.8%.This
3 parallel preparation experiments are carried out to potato starch fat analogue under part, maltodextrin DE is obtained according to verifying under this condition
Being worth average value is 3.10 ± 0.1, close with theoretical value 3.34, shows that the process optimization is reasonable.
Embodiment 1:
Thermostable α-Amylase 1mL is taken in the volumetric flask of 1000mL, to obtain enzyme dilution with distilled water constant volume；It is described resistance to
The enzyme activity of high-temperatureα-amylase is 11958U/mL；It takes the distilled water of 80mL in the taper triangular flask of 200mL, 20mL Ca is added+Concentration is the CaCl of 200mmol/L2Solution heats 25min in 85 DEG C of water-bath；Then be added 7.5mL enzyme dilution and
The starch slurry that 20mL mass concentration is 75% after stirring 10min, with lmol/L hydrochloric acid enzyme deactivation, adjusts pH less than 2.0；Certainly to temperature
Enzyme deactivation terminates when being so cooled to 60 DEG C, lmol/L sodium hydroxide tune pH to 6.5,40 DEG C of drying box, obtains malt paste after drying 4h
Essence obtains the maltodextrin that DE value is 2~3.
Embodiment 2:
Thermostable α-Amylase 1mL is taken in the volumetric flask of 1000mL, to obtain enzyme dilution with distilled water constant volume；It is described resistance to
The enzyme activity of high-temperatureα-amylase is 11958U/mL；It takes the distilled water of 80mL in the taper triangular flask of 200mL, 20mL Ca is added+Concentration is the CaCl of 200mmol/L2Solution heats 20min in 90 DEG C of water-bath；Then be added 7.5mL enzyme dilution and
The starch slurry that 20mL mass concentration is 75% after stirring 10min, with lmol/L hydrochloric acid enzyme deactivation, adjusts pH less than 2.0；Certainly to temperature
Enzyme deactivation terminates when being so cooled to 60 DEG C, lmol/L sodium hydroxide tune pH to 6.5,40 DEG C of drying box, obtains malt paste after drying 4h
Essence obtains the maltodextrin that DE value is 2~3.
Embodiment 3
Thermostable α-Amylase 1mL is taken in the volumetric flask of 1000mL, to obtain enzyme dilution with distilled water constant volume；It is described resistance to
The enzyme activity of high-temperatureα-amylase is 11958U/mL；It takes the distilled water of 80mL in the taper triangular flask of 200mL, 20mL Ca is added+Concentration is the CaCl of 200mmol/L2Solution heats 15min in 95 DEG C of water-bath；Then be added 7.5mL enzyme dilution and
The starch slurry that 20mL mass concentration is 75% after stirring 10min, with lmol/L hydrochloric acid enzyme deactivation, adjusts pH less than 2.0；Certainly to temperature
Enzyme deactivation terminates when being so cooled to 60 DEG C, lmol/L sodium hydroxide tune pH to 6.5,40 DEG C of drying box, obtains malt paste after drying 4h
Essence obtains the maltodextrin that DE value is 2~3.
The low DE value maltodextrin prepared to the embodiment of the present invention 2 is tested as follows:
(1) the organoleptic quality evaluation of the spongecake of different maltodextrin additive amounts
Maltodextrin additive amount accounts for 0,20,40,60,80, the 100% of maltodextrin and butter total amount in spongecake.Sugar
Additive amount is 70g, and milk additive amount is 30g, and weak strength flour additive amount is 75g, and egg additive amount is 100g.Various supplementary materials are pressed into sponge
The production process of cake carries out production baking and obtains spongecake, using sensory test as evaluation index, adds to study maltodextrin
Influence of the dosage to spongecake quality, finds out most suitable additive amount.
Test carries out subjective appreciation by the subjective appreciation group that 10 trained foodstuff Majors form.Sample
Random number evaluation, evaluating member is to the color (25%) of product, mouthfeel and flavour (30%), section structure (20%), shape
(25%) it scores, the summation of comprehensive every item rating is final score.Standards of grading table is shown in Table 14.
(2) spongecake physical and chemical property determining
A. the mass loss rate of spongecake and preservation mass loss rate
Weight after weight and cake before record cake baking bake obtains mass loss rate according to formula (1):
In formula: m1To bake preceding quality, unit g；m2For quality after baking, unit g.
After cake is placed 5h, weight is recorded, according to formula (2), obtains saving mass loss rate:
In formula: m2For quality after baking, unit g, m3For quality after preservation, unit g.
By do not freshen maltodextrin spongecake and maltodextrin additive amount be 20% spongecake mass loss rate
It is compared with mass loss rate is saved.
B. the specific volume measurement of spongecake
What is used is that vegetable seed displacement method measures the spongecake for not adding maltodextrin respectively and maltodextrin additive amount is
The volume of 20% spongecake: will fill vegetable seed, then cake be put into container in container, the volume of the vegetable seed of spilling is total
Then the vegetable seed of spilling is put into graduated cylinder by the as volume of cake, touch graduated cylinder wall, keeps the surface of vegetable seed horizontal, thus
Measure the volume of vegetable seed, the as volume of cake.Then according to formula (3), spongecake and the wheat of maltodextrin are not added
The specific volume for the spongecake that bud dextrin additive amount is 20%, and be compared.
Specific volume=V/M (3)
In formula: V is cake volume, Unit/mL；M is cake quality, unit g.
C. the retentiveness of spongecake
The cake that the cake for not adding maltodextrin and maltodextrin additive amount are 20% is taken into 3g sample respectively, is added
In 10g distilled water, centrifugation is put into a centrifuge, the quality of supernatant is measured after taking-up, records and calculates retentiveness.It is parallel to carry out
Three groups of tests.
In formula: M1For biodiversity in sample, g；M2For biodiversity of leaving away, g；M3For spongecake quality, g.
D. the fat content of spongecake
(1) sample pretreating: appropriate spongecake sample m is weighed2, it is placed in evaporating dish, about 20g quartz sand is added, in boiling
After being evaporated in water-bath, taken out after 105 DEG C of dry 30min in electric drying oven with forced convection, it is finely ground, all move into filtration paper cylinder.
Evaporating dish and the glass bar for being stained with sample, are cleaned with the absorbent cotton for speckling with ether, and cotton is put into filtration paper cylinder.
(2) it extracts: filtration paper cylinder is put into the extracting barrel of Soxhlet extractor, connection has been dried to the receiving bottle m of constant weight0,
Petroleum ether is added to 2/3rds of bottle internal volume by extractor condenser pipe upper end, in heating in water-bath, keeps petroleum ether continuous
Reflux extracting (6 times/h-8 times/h), generally extracting 2h.Until picking up 1 drop extracting solution, nothing on ground glass stick with ground glass stick
Oil mark, which shows to extract, to be finished.
(3) it weighs: removing receiving bottle, recycle petroleum ether, when bottle internal solvent residue 1mL~2mL to be received steams in water-bath
It is dry, then at 105 DEG C of dry 1h, puts in drier and weighed after cooling 0.5h.It repeats above operation until constant weight (until weigh twice
Difference be no more than 2mg), obtain m1。
According to formula (5), to the cake that the cake and additive amount for not adding maltodextrin are 20% maltodextrin respectively into
Row calculates, and obtains respective fat content.Parallel three groups of tests respectively, and compare and analyze.
In formula: X is content fatty in sample, g/100g；m4For the content of receiving bottle after constant weight and fat, unit g；m0
For the quality of receiving bottle, unit g；m5For the quality of sample, unit g；100 be conversion coefficient.
E. the determination of moisture of spongecake
Clean weighing bottle is taken to be placed in 105 DEG C of drying box, bottle cap tiltedly props up in bottle side, heats 1h, cover taking-up, set dry
Cooling 0.5h, weighs in dry device, repeats dry to constant weight.The cake for weighing 2.0000g crushing, is put into this weighing bottle, sample
Thickness is about 5mm, is placed in 105 DEG C of drying boxes, and bottle cap weighs after being tiltedly placed in drying box dry 1h, is so repeated, until
Constant weight, i.e. front and back are of poor quality twice to be no more than 2mg.Test the cake for not added maltodextrin and addition for parallel three groups respectively
The moisture content for the cake that amount is 20%, and compare.
F. the texture testing of spongecake
The spongecake that the spongecake for not adding maltodextrin and maltodextrin additive amount are 20% is taken three respectively
Sample is cut into the thin slice of 48mm thickness, is put into the measurement that texture is carried out in Texture instrument, using TAnew plus Texture instrument, popping one's head in is
P/0.5 sets compression ratio as 50%, test speed 1mm/s using the mode determination of TPA, is divided into 30s.Measure sample
Parameter includes hardness, lubricity, chewability, adhesion, cohesion, elasticity and recovery.
G. the shelf life of spongecake
The analytical calculation of cake shelf life is carried out by the measurement of acid value and peroxide value to cake.
1, the measurement of cake acid value
The cake sample that the cake for not adding maltodextrin and maltodextrin additive amount are 20% is weighed respectively, uses petroleum ether
After standing for 24 hours after being extracted, grease extraction is carried out with rotary evaporator.
2~3g of sample in 25g is accurately weighed, 3 drop instructions phenolphthalein solutions are added, with standard potassium hydroxide titration solution
(0.05mol/L), until occurring colour-fast for terminal, the volume of the consumed potassium hydroxide of record, root in blush and 0.5min
It carries out that acid value is calculated according to formula.Sample is tested daily, is terminal until its acid value is greater than 5mg.
2, the measurement of cake peroxide value
20g spongecake 2~3g of sample is accurately weighed, is placed in 25mL iodine flask, 30mL chloroform-glacial acetic acid is added
Mixed liquor (2:3 volume ratio) is completely dissolved sample.Then 1.00mL saturated solution of potassium iodide is added, is closely stoppered bottle cap, and
0.5min is gently shaken, then places 3min in the dark, 100mL water is added after uncapping, shakes up, uses sodium thiosulfate standard immediately
Titration solution (0.002mol/L) titration, until 1mL starch indicator solution is added and continues to be added dropwise, is titrated to blue disappearance when faint yellow
Until, obtain the volume of consumption sodium thiosulfate.Equally one group of blank of progress does not have the measurement of sample to obtain consumed thio
The volume of sodium sulphate, eventually by the peroxide value that sample is calculated.It is equally measured daily, until peroxide value is greater than
0.25g/100g is terminal.
When the acid value of cake and peroxide value reach terminal simultaneously, cake be it is rancid go bad it is inedible.Test point
There are not three groups of parallel groups, final result is three groups and is averaged.Finally obtain zero maltodextrin additive amount and best maltodextrin
The shelf life of the cake of additive amount, and the two is compared and analyzed.
(3) data processing
Parallel test carries out processing analysis to test result three times, using SPSS17.0 software and Excel software.
Recording a demerit of measuring above is analyzed, the organoleptic quality evaluation of the spongecake of different maltodextrin substitution amounts,
As shown in table 5.
As shown in Table 5, with the increase of maltodextrin substitution amount, the comprehensive score of sea cake first increases, rear to reduce, wheat
Bud dextrin additive amount be 20% when spongecake, total score and the spongecake for not adding maltodextrin are closest, color,
It is attained by the subjective appreciation index of all addition butter in mouthfeel and flavour, form, while caning be found that and being higher than 20% malt
Four subjective appreciation indexs of the spongecake of dextrin substitution amount, which have, largely to be declined, and is also declined to a great extent by acceptance level,
In conclusion fat substituted amount of the low DE value maltodextrin of preparation in spongecake its form at 20% is intact, mouthfeel
Exquisiteness, it is neither too hard, nor too soft, be best able to it is received.
A. the mass loss rate of spongecake and preservation mass loss rate
Before baking of the spongecake for not adding maltodextrin and additive amount recorded for 20% spongecake
It is compared with the mass loss after the comparison of poor quality after baking, and placement 5h, obtains the mass loss of two kinds of samples
Rate and preservation loss late, are shown in Table 6.
The spongecake sample of maltodextrin is not added as can be seen from Table 6, mass loss rate and preservation loss late are equal
Higher than the spongecake that maltodextrin additive amount is 20%.Main function during cake baking is by emulsification and oneself
The higher interfacial tension of body retains moisture and air.During baking, with the rising of dough temperature, moisture originally constantly turns
It is melted into water vapor pressure to rise, the maltodextrin of addition can preferably keep moisture, it is therefore prevented that occur since moisture escapes
Quality decline.Therefore, because moisture is effectively retained, reduce spongecake bakes loss, preferably keeps cake character.
B. the specific volume measurement of spongecake
The specific volume of cake is the important indicator for judging sponge cake prod quality, it can influence the acceptable degree of consumer.By
Table 7 is it is found that when maltodextrin substitution rate is 20%, obtained spongecake and the spongecake phase for not adding maltodextrin
Than specific volume size is similar.Illustrate that the addition of maltodextrin will not influence the quality and volume of cake, can be applied to spongecake
In.
C. the retentiveness of spongecake
According to table 8 it is found that maltodextrin additive amount will be significantly less than by not adding the spongecake of maltodextrin its retentiveness
For 20% spongecake, illustrate the addition of maltodextrin so that the gap of cake is uniform, compact structure is conducive to keep sponge
The stability of moisture in cake is not easy to become shrinkage, shrivelled during storage.
D. the fat content of spongecake
As can be seen from Table 9, in the spongecake sample for not adding maltodextrin, fatty content 20% or so, and
In the sample for adding the spongecake of maltodextrin, fatty content is only 14% or so, statistics indicate that the addition of maltodextrin
The fat content in traditional sponge cake recipes can be effectively reduced, to reduce the heat of product, meets consumer couple
The requirement of low fat, healthy food applies in spongecake for low DE value maltodextrin and provides foundation.
E. the determination of moisture of cake
The spongecake that the spongecake for not adding maltodextrin and maltodextrin additive amount are 20% is subjected to moisture
Measurement obtains sample moisture content, and carries out three groups of parallel tests.The moisture content of cake is shown in Figure 11.
According to obtained by the data of Figure 11, its average value is obtained, the spongecake water content for not added maltodextrin is
14.20%, the spongecake water content that maltodextrin additive amount is 20% is 15.00%.Add maltodextrin cake its contain
Water obviously increases.Tang Xiaojuan etc. with Olestra (Olestra is a kind of artificial sucrose fatty acid polyester of similar edible fat,
It is fatty acid and sucrose esterification products, the lipophilicity with conventional fat.) substitution leisure cake recipes in partial fat,
Measured cake moisture content is 13.1%, spongecake moisture determination result slightly below in this experiment.It follows that at this
The low DE value maltodextrin of invention preparation applies it in cake, can preferably keep the moisture in cake, increases cake
Fine and smooth mouthfeel, and fix moisture during storage, alleviate the volatilization of moisture, keep characteristics of cake more excellent.
F. the texture testing of spongecake
1, the spongecake texture testing for not adding maltodextrin is shown in Table 10, can be obtained according to table 10, not add maltodextrin
Spongecake sample hardness be 653.33, brittleness 653.33, viscosity be 909.46, elasticity be 0.39, chewiness
232.33, deadlocked property is 790.22, and sticking poly- property is 1.19, recovery 0.11.
2, the spongecake texture testing that maltodextrin additive amount is 20% is shown in Table 11, can be obtained according to table 11, maltodextrin
The hardness for the spongecake sample that additive amount is 20% is 1618.67, brittleness 1618.67, and viscosity is 451.80, and elasticity is
0.88, chewiness 1489.04, deadlocked property is 1683.93, and sticking poly- property is 1.04, recovery 0.13.
According to the texture for the spongecake sample for being 20% to the spongecake sample and additive amount for not adding maltodextrin
Measurement, it can be deduced that, the spongecake sample that maltodextrin additive amount is 20% less adds the spongecake examination of maltodextrin
The elasticity of sample increases (elastic is the ability that sample restores deformation between two second compressions), chewiness and the also all corresponding increasing of deadlocked property
Greatly, but viscosity reduces, and cohesion and recovery are not much different.It can thus be seen that the addition of fat analogue can alleviate egg
The deformation of cake can provide solid to cake sample.In addition, the increase of maltodextrin is so that the mouthfeel of cake sample increases, nozzle
Chewing property increases, and reduces viscosity, alleviates the phenomenon that cake sample sticks to one's teeth during consumer is edible.
G. the shelf life of cake
Spongecake acid value determination the results are shown in Table 12.Spongecake determination of POV the results are shown in Table 13.
Acid value≤5mg/g is defined, peroxide value≤0.25/100g is the terminal of cake shelf life, and the two must be same
When meet, i.e., when the acid value of cake and peroxide value reach terminal simultaneously, cake be it is rancid go bad it is inedible.By table
12,13 can obtain, and the cake shelf life for not adding maltodextrin is 3d, the spongecake shelf life that maltodextrin additive amount is 20%
For 5d, thus it can also be seen that the time of the cake storage of the addition maltodextrin cake that less adds maltodextrin will be grown, wheat
The addition of bud dextrin increases the resting period of cake, is conducive to the preservation of cake, this is also addition maltodextrin object in cake
One of advantage in technique.
The table being related in the present invention is as follows:
1 response surface empirical factor of table and water-glass
2 response surface experimental design of table and result table
3 regression model variance analysis result table of table
| Soruces of variation | Quadratic sum | Freedom degree | It is square | F value | P value | Conspicuousness |
| Model | 0.15 | 14 | 0.011 | 3.26 | 0.0172 | * |
| A | 0.015 | 1 | 0.015 | 4.49 | 0.0524 | |
| B | 0.000 | 1 | 0.000 | 0.000 | 1.000 | |
| C | 0.020 | 1 | 0.022 | 6.62 | 0.0221 | * |
| D | 2.083E-004 | 1 | 2.083E-004 | 0.064 | 0.8045 | |
| AB | 5.625E-003 | 1 | 5.625E-003 | 1.72 | 0.2210 | |
| AC | 2.500E-005 | 1 | 2.500E-005 | 7.638E-003 | 0.9316 | |
| AD | 1.000E-004 | 1 | 1.000E-004 | 0.031 | 0.8637 | |
| BC | 1.224E-003 | 1 | 1.224E-003 | 0.37 | 0.5505 | |
| BD | 2.500E-003 | 1 | 2.500E-003 | 0.76 | 0.3969 | |
| CD | 2.25E-044 | 1 | 2.25E-044 | 0.069 | 0.7970 | |
| A2 | 0.061 | 1 | 0.061 | 18.52 | 0.0007 | ** |
| B2 | 0.038 | 1 | 0.038 | 11.65 | 0.0042 | ** |
| C2 | 0.022 | 1 | 0.022 | 6.65 | 0.0219 | * |
| D2 | 0.037 | 1 | 0.037 | 11.27 | 0.0047 | ** |
| Residual error | 0.046 | 14 | 3.273E-003 | |||
| Lose quasi- item | 0.040 | 10 | 3.962E-003 | 2.56 | 0.1895 | N |
| Pure error | 6.200E-033 | 4 | 1.550E-003 | |||
| Total regression | 0.20 | 28 |
Note: *: otherness significant p < 0.05, * *: the extremely significant p < 0.01 of otherness
Table 4 does not add maltodextrin spongecake formula table
The spongecake results of sensory evaluation table of the different maltodextrin substitution amounts of table 5
The mass loss rate and preservation loss late measurement result table of 6 spongecake of table
| Maltodextrin spongecake is not added | Maltodextrin additive amount is 20% spongecake | |
| Mass loss rate (%) | 30±1.50 | 20.50±1.30 |
| It saves loss late (%) | 0.80±0.03 | 0.50±0.03 |
The specific volume measurement result table of 7 spongecake of table
| Maltodextrin spongecake is not added | The spongecake that maltodextrin additive amount is 20% | |
| Specific volume (g/cm3) | 0.86±0.30 | 0.85±0.20 |
The retentiveness measurement result table of 8 spongecake of table
| Maltodextrin object cake is not added | The spongecake that maltodextrin additive amount is 20% | |
| Retentiveness (%) | 84.0±1.00 | 289.0±1.20 |
The determination of fat result table of 9 spongecake of table
| Sample | Fat content (%) |
| Maltodextrin spongecake is not added | 18.30±1.28 |
| Maltodextrin is added to 20% spongecake | 13.36±1.13 |
Table 10 does not add the spongecake texture testing tables of data of maltodextrin
The spongecake texture testing tables of data that 11 maltodextrin additive amount of table is 20%
12 spongecake acid value of table obtains measurement result table
The determination of POV result table of 13 spongecake of table
14 standards of grading of table
Claims (8)
1. the method that combined-enzyme method modified starch prepares low DE value maltodextrin, it is characterised in that: the method specific steps are such as
Under:
Step 1: the preparation of combined-enzyme method modified starch
The farinaceous size of 5wt.% is configured, 90 DEG C of magnetic agitation 30min naturally cool to 50 DEG C to sample liquid, use 0.02M
NaAc buffer solution adjusts sample liquid pH to 6.5, and branching enzyme is added and is digested, 60 DEG C of water-baths of thermostatic control oscillator vibration are subsequently placed in
Oscillation, then boiling water bath 15min makes enzyme-deactivating；
37 DEG C are cooled to sample liquid, adjusts the pH to 5.2 of sample liquid, alpha-amylase is added and is digested, water bath with thermostatic control is subsequently placed in
37 DEG C of water-bath oscillations of oscillator, then boiling water bath 15min makes enzyme-deactivating；
55 DEG C are cooled to sample liquid, adjusts the pH to 5.0 of sample liquid, glycosyltransferase is added and is digested, perseverance is subsequently placed in
The 55 DEG C of water-bath oscillations of tepidarium oscillator, then boiling water bath 15min makes enzyme-deactivating；
After sample liquid naturally cools to room temperature, the dehydrated alcohol of 2 times of volumes is added thereto, is centrifuged, obtained precipitating,
That is modified starch, drying for standby；
Step 2: the preparation of low DE value maltodextrin
Alpha-amylase 1mL is taken in the volumetric flask of 1000mL, to obtain enzyme dilution with distilled water constant volume；Take the distilled water of 80mL in
In the taper triangular flask of 200mL, 20mL Ca is added+Concentration is the CaCl of 200mmol/L2Solution, in 85 DEG C~95 DEG C of water-bath
15~30min is heated in pot；Then 7.5mL enzyme dilution is added and the starch slurry of 20mL75wt.% uses l after stirring 10min
Mol/L hydrochloric acid enzyme deactivation adjusts pH less than 2.0；Enzyme deactivation terminates when temperature naturally cools to 60 DEG C, l mol/L sodium hydroxide tune pH
To 6.5, maltodextrin is obtained after dry.
2. the method that combined-enzyme method modified starch according to claim 1 prepares low DE value maltodextrin, it is characterised in that:
In step 1, the enzyme additive amount of the branching enzyme is 300 μ/g, enzymolysis time 9h；The enzyme additive amount of the alpha-amylase is 10
μ/g, enzymolysis time 9h；The enzyme additive amount of the glycosyltransferase is 9000 μ/g, enzymolysis time 9h.
3. the method that combined-enzyme method modified starch according to claim 1 prepares low DE value maltodextrin, it is characterised in that:
In step 1, the revolving speed of the centrifugation is 3000r/min, time 20min.
4. the method that combined-enzyme method modified starch according to claim 1 prepares low DE value maltodextrin, it is characterised in that:
In step 1, the drying temperature is 40 DEG C, time 4h.
5. the method that combined-enzyme method modified starch according to claim 1 prepares low DE value maltodextrin, it is characterised in that:
In step 2, the enzyme activity of the alpha-amylase is 11958U/mL.
6. the method that combined-enzyme method modified starch according to claim 1 prepares low DE value maltodextrin, it is characterised in that:
In step 2, the drying temperature is 40 DEG C, time 4h.
7. a kind of application of low DE value maltodextrin of claim 1~6 any claim preparation in food, feature exist
In: the low DE value maltodextrin is applied to spongecake；The formula of the spongecake includes 80 parts of white granulated sugar, egg 75
Part, 100 parts of Self- raising flour, 30 parts of milk, 15 parts of butter, in the butter containing 20%~100% low DE value maltodextrin,
Remaining is common butter；Preparation method specifically: the softening of butter room temperature is added milk and white sugar powder, stirs evenly, average mark
Egg liquid is added three times, butter must be thoroughly mixed with egg liquid each time, and Self- raising flour is added, is mixed into thoroughly uniform batter；
In 160 DEG C of 10~15min of baking, then adjust the temperature to 140 DEG C of 20~25min of baking, naturally cool to room temperature is sufficient.
8. application of the low DE value maltodextrin according to claim 7 in food, it is characterised in that: with low DE value malt
Dextrin substitutes the butter in spongecake, and substitution amount is 20%, 40%, 60% or 80%.
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| CN114794367A (en) * | 2022-05-07 | 2022-07-29 | 江南大学 | Preparation method of special fried wrapping pulp based on superheated steam and complex enzyme modification |
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