CN112313340B - 可溶性粉及其制造方法 - Google Patents
可溶性粉及其制造方法 Download PDFInfo
- Publication number
- CN112313340B CN112313340B CN201980040071.5A CN201980040071A CN112313340B CN 112313340 B CN112313340 B CN 112313340B CN 201980040071 A CN201980040071 A CN 201980040071A CN 112313340 B CN112313340 B CN 112313340B
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- powder
- range
- flour
- soluble
- soluble powder
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
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- 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
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- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
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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
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- A—HUMAN NECESSITIES
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- 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
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- 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
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
- Organic Chemistry (AREA)
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- Biotechnology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
本文描述了一种制造可溶性粉的方法,该方法包括制备粉‑水浆液,将该浆液的pH调节至3.5‑6范围内的pH,以0.02‑2.0g酶/g粉范围内的量向pH调节过的浆液中添加酶以形成反应混合物,在60℃至140℃范围内的温度下烹煮该反应混合物直至达到5至18的右旋糖当量,使酶失活以获得可溶性粉;以及将该可溶性粉的pH调节至4‑5的范围内。所获得的该可溶性粉具有在5至18范围内的右旋糖当量值、大于50%的溶解度(在5%固体处),以及在20℃至50℃范围内的温度下(在10%固体处)介于0.001Pa*和1.0Pa*之间的粘度。
Description
相关专利申请的交叉引用
本申请要求2018年6月26日提交的美国临时申请62/689,971、2018年6月27日提交的美国临时申请62/690,649和2018年11月14日提交的美国临时申请62/767,137的权益,这些临时申请据此全文以引用方式并入。
技术领域
本申请涉及可溶性粉组合物及其制造方法。
背景技术
消费者要求食品和饮料应用中麦芽糖糊精的标签友好的替代物。虽然期望产生标签友好的替代物,但也期望此类替代物具有与麦芽糖糊精类似的功能性。
发明内容
本文描述了一种制造可溶性粉的方法,该方法包括制备粉-水浆液,将该浆液的pH调节至3.5-6.0范围内的pH,以相对于粉的重量在0.02%-0.1%酶的范围内的量向pH调节过的浆液中添加酶以形成反应混合物,在60℃至140℃范围内的温度下烹煮该反应混合物直至达到5至18的右旋糖当量,使酶失活以获得可溶性粉;以及将该可溶性粉的pH调节至3-6的范围。所获得的该可溶性粉具有在5至18范围内的右旋糖当量值、大于50%的溶解度(在5%固体处),以及在20℃至50℃范围内的温度下(在10%固体处)介于0.001Pa*s和1.0Pa*s之间的粘度。
附图说明
图1示出了制造如本文所述的可溶性粉的方法。
图2以图形方式示出了如本文所述的可溶性粉在水中的粘度(10重量%可溶性粉浓度)。
图3以图形方式示出了可溶性木薯粉的粒度分布。
图4以图形方式示出了可溶性米粉的粒度分布。
具体实施方式
本文描述了一种制造可溶性粉的方法,该可溶性粉可在食品和饮料应用中用作麦芽糖糊精替代品。如本文所用,术语“可溶性”粉还包括水解的、酶促处理的、酶促改性的和/或溶解的粉。此类可溶性粉已被处理以促进其主要组分在液体诸如水中的更大溶解度。此外,此类可溶性粉表现出与麦芽糖糊精类似的功能性,具有适用于食品和饮料应用的期望的“纯正风味”、口感和质地。一般方法的例证可见于图1中。如本文所用,术语“可溶性”是指粉组分在水中的溶解度。如本文所用,术语“粉”涵盖(1)非谷物粉和(2)分级的非全谷物粉,其中麸皮和胚芽的一部分已被除去。
该方法的第一步骤是制备由粉和水组成的浆液。粉可以有许多来源,例如但不限于,非谷物来源诸如根或块茎来源,并且更具体地马铃薯、木薯、甘薯、芋头、薯蓣、竹芋、莲藕、肖提(shoti)、葛根、香蕉、糯性木薯(waxy cassava)、糯性木薯淀粉(waxy tapioca),或谷物粉诸如大米粉、糯性谷物粉、普通谷物粉或高直链淀粉谷物粉。还可使用糖-1突变型粉,以及包含植物糖原的粉。用作原料的粉固有地具有低水平的水中溶解度。
在优选的方面,粉是木薯粉或米粉。浆液包含约15重量%至30重量%的粉,并且在更优选的方面,包含约20重量%至40重量%的粉。在优选的方面,通过搅拌装置搅拌浆液以防止粉固体沉降。
然后将浆液的pH调节至在约3.5至6.0范围内的所需pH。在优选的方面pH为4.5至5.5,在更优选的方面pH为4.7至5.3,并且在最优选的方面pH为4.8至5.2。可使用酸溶液诸如盐酸来调节pH。
一旦将浆液的pH调节至落在所需范围内,然后就将酶添加到浆液中。在优选的方面,该酶为α-淀粉酶,然而也可使用其他细菌或真菌酶,例如但不限于异酶、葡糖酶、β-酶、支链淀粉酶和/或α-酶和/或它们的组合。在优选的方面,α-淀粉酶是热稳定的α-淀粉酶。在优选的方面,酶以相对于粉的重量0.02%-2%酶,相对于粉的重量0.02%-0.1%酶,并且更优选地相对于粉的重量0.045%-0.085%酶的范围内的量添加,以形成反应混合物。酶和浆液构成反应混合物。反应混合物可在60℃至140℃,优选地85℃至140℃,更优选地90℃至100℃范围内的温度下处理,此类处理促进糊化和进一步溶解。处理反应混合物直至达到介于5和18之间的右旋糖当量(“DE”)。在优选的方面,烹浆将进行到直至达到介于8和12之间的DE。优选地,使用喷射式煮浆锅来促进反应。一旦反应完成并且达到所需的DE,就利用常用方法诸如添加酸或加热来使酶失活,并且获得可溶性粉。将可溶性粉冷却至50℃至60℃范围内的温度,并且将可溶性粉的pH调节至约3至约6的范围。可使用碱溶液诸如氢氧化钠来调节pH。可溶性粉可经历附加的处理,例如喷雾干燥和过筛。
所获得的可溶性粉具有50%至100%范围内的溶解度(在5%可溶性粉浓度下测量也称为“5%固体”),并且更优选地具有75%至85%范围内的溶解度,以及5至18范围内的DE值,并且更优选地8至12范围内的DE值。可溶性粉还表现出在水中0.001Pa*s至1Pa*s范围内的所需粘度特性(10重量%可溶性粉浓度也称为“10%固体”)。在优选的方面,可溶性粉在20℃至50℃范围内的温度下具有0.001Pa*s至0.01Pa*s范围内的粘度,如图2所示。在一些方面,可溶性粉在水中的粘度特性在0.001Pa*s至0.1Pa*s范围内。
使用高架螺旋桨式混合器制备可溶性粉-水样品以以8000rpm溶解可溶性固体,并使用Anton Paar MCR 502流变仪库埃特几何结构在20s-1剪切速率下测试。可溶性粉还具有所需的分子量分布特性和多分散性特征。通过将可溶性粉充分混合在水中(5%固体),通过滤纸过滤样品混合物,并使用DR301-95数字折射计(Kruss GmbH,Hamburg,Germany)确定滤液的白利糖度%来测定粉的溶解度。为了由以实验方法确定的白利糖度%确定溶解度,必须完成计算,该计算考虑初始添加到体系中的总固体百分比。喷雾干燥的可溶性粉的DE值通过用Schoolr方法分析定量还原糖的量来实现。
在优选的方面,可溶性粉具有在0重量%至10重量%、0.01重量%至10重量%以及0.1重量%至10重量%范围内的蛋白质含量。在优选的方面,可溶性粉具有在0.5重量%至15重量%范围内的膳食纤维含量。
如本文所述的可溶性粉适用于食品应用。值得注意的食品应用包括但不限于饮料、饮料混合物、婴儿食品、医药产品、食品乳液、方便食品、烘焙食品、乳品和基于小吃的填充物或食物产品。饮料和饮料混合物可包括热饮或冷饮、风味乳(包括巧克力乳)、碳酸软饮料、果汁、运动饮料、营养饮料和婴儿代乳品的速溶混合物。乳品可包括冰淇淋、酸奶、酸奶油、掼奶油和非乳制绝对素食替代物。方便食品包括但不限于色拉调味料(可倾倒和勺舀型)、酱汁(速溶调味料和制备调味料)、调味品、布丁、棒、谷类食品、谷类食品的包衣、涂抹食品、低脂涂抹食品、糖衣、硬糖、软糖、橡皮糖产品和干混作料。烘焙可包括曲奇饼、蛋糕、松饼、薄脆饼干、面制糕点和层压烘焙产品。
如本文所述的可溶性粉可用作食品应用中麦芽糖糊精的至少部分替代品,并且在许多情况下可用作食品应用中麦芽糖糊精的完全替代品。在目前使用麦芽糖糊精的任何食品应用中,此类可溶性粉可以是有效的麦芽糖糊精替代品。可溶性粉表现出与麦芽糖糊精类似的功能性(例如,pH、溶解度和粘度),使其成为食品应用中麦芽糖糊精的合适替代品。此类替代品允许消费者友好的标记,因为与麦芽糖糊精相比,一些消费者可能更愿意接受可溶性粉。
此外,此类可溶性粉还具有在其中风味乳液形成并喷雾干燥的风味包封应用中替代麦芽糖糊精的能力,以将液体风味剂转化成固体。在这些应用中,麦芽糖糊精可与亲脂性淀粉一起使用,或另选地单独使用以形成风味乳液。麦芽糖糊精由于它们形成积极有助于包封的基质的能力而通常用于该空间中。本文所述的可溶性粉可替代该空间中的麦芽糖糊精,因为它们具有温和的风味、低粘度和低成本。此外,可溶性粉可替代涂覆油基风味剂中的麦芽糖糊精。
在优选的方面,如本文所述的可溶性粉可用于速溶调味料(例如,由消费者重构为调味料形式的干混物)、制备的酱汁、干混调味料和风味包封物。此类可溶性粉可以不同的量添加,并且一致地表现出与麦芽糖糊精类似的味道和功能性。
实施例
实施例#1:用于制备可溶性粉的制造方法
在混合槽中,使用10Kg粉(湿基)在水中制备25%(w/w粉固体)粉浆液。表1提供了关于起始玉米麦芽糖糊精、木薯粉和米粉材料的信息。将浆液保持在环境温度。调节混合速度以防止粉固体沉降。
表1
使用1:1HCl酸溶液将罐中浆液的pH调节至4.8-5.2的pH。在pH调节之后,以温和的速度继续混合浆液。然后称量所需量的热稳定性α淀粉酶(相对于粉的重量为0.045%-0.085%酶)并将酶添加到浆液中。在添加酶5分钟后,检查pH以确认其在4.8-5.2的范围内,并且再次记录浆液的温度。理想的产品温度在15℃至25℃之间。继续混合。
使用水作为喷射式煮浆锅的进料,制备喷射式煮浆锅并使110℃-117℃的煮浆温度与95℃的出口温度(产品罐中的常压闪蒸)平衡。一旦设定了煮浆条件,就开始将粉浆液进料到喷射式煮浆锅中。通过启动秒表将该时间记录为时间0。保持秒表运行直到完成液化物保持和酶杀灭步骤以记录总液化时间。在将浆液泵送通过喷射式煮浆锅的同时继续混合浆液。当液化物开始离开喷射式煮浆锅输出时,保持肉眼观察液化物。仔细地将该时间记录为喷射式煮浆锅中液化物的停留时间。将该时间记录为“第一液化时间”。将液化物收集到产品罐中,该产品罐配备有高架式混合器并且将温度控制在至多95℃。
将液化物在95℃的产品罐中保持所需的保持时间,所需的保持时间对应于最终产品中所需的DE(水解程度)值(通常针对介于8和12之间的DE)。为了提高反应速率,此时可添加另外的α淀粉酶(相对于粉的重量,0.025%-0.035%的酶)。以低速继续混合液化物以避免热液体飞溅。
在完成期望的保持时间后不久,在95℃将pH调节至2.7-3,并且保持15分钟。以低速继续混合液化物以避免热液体飞溅。为了确保酶完全失活,精确控制温度并保持15分钟的时间。
在酶杀灭步骤完成后不久,通过调节蒸汽值关闭加热,并使浆液冷却至55℃-60℃(如果需要,使用冷却水循环)。以低速继续混合液化物以避免热液体飞溅。使用NaOH碱溶液将液化物中的pH调节至4.5±0.5。
确保由喷射式煮浆锅制备的液化物储存在50℃-65℃的产品罐中,同时以低速连续搅拌内容物以防止分层。将约8L-10L热液化物(在65℃-75℃处)从产品罐中转移至5加仑白色塑料桶。将该塑料桶浸入60℃水浴中。设置高架式混合器以便以慢速连续混合桶中的内容物。使用湿度计记录液化物中的固体%。根据需要,使用消毒水将液化物中的固体%调节至较低水平,以确保最佳喷雾干燥操作。将去离子水进料到喷雾烘干机中以将烘干机的入口温度平衡至约200℃,并且将出口温度平衡至约100℃。将进料从水切换至液化物。监测入口和出口温度两者。记录喷雾烘干机的进料速率、入口和出口温度。收集经干燥的产品,并储存在气密包装中。记录经干燥的水解粉产品的最终重量和水分%。
将经干燥的可溶性粉产品过筛通过425微米(μm)筛网以除去任何大颗粒,或者其可能在干燥过程中形成。
表2提供了可溶性粉的溶解度(在5%固体处测量)和DE数据,表3提供了可溶性粉的分子量分布,并且表4提供了关于每100g最终可溶性粉产品的组成的信息。注意,表3中的数据表示粉产品内可溶组分的质量分布。使用实施例#5中所述的SEC MALS RI方法测定摩尔质量。图3和图4分别示出了可溶性木薯粉和米粉的粒度分布。
表2
样品 | 溶解度(%) | DE |
Cargill Dry MD 01909 | 100 | 10 |
可溶性米粉 | 81 | 8.3 |
可溶性木薯粉 | 81 | 11.5 |
表3
表4:近似组成/100g最终产品
实施例#2:巧克力乳混合物中的可溶性粉
将可溶性木薯粉和可溶性米粉与在巧克力乳混合物中用10DE麦芽糖糊精(如实施例#1所述制备)制备的对照物进行比较。巧克力乳混合物的配方提供于表5、表6和表7中。
表5
表6
表7
*在两种原型中使用与10DE对照相同量的可溶性木薯和可溶性大米。
将列出量的乳清、可可粉、satiaxane CX90、盐、三氯蔗糖和香草添加到可重新密封的袋中。将该袋摇动达至多两分钟。将7.7克共混物与3.3克麦芽糖糊精或可溶性粉(大米或木薯)在100mL三口瓶中混合。通过用勺子轻轻搅拌来充分混合。在用于加热的适当容器中称量牛奶(8oz–241.46g),并在微波中将牛奶加热约20秒。将干混物添加到热容器中的乳中。充分搅拌并评估。表8提供了样品的评估数据。干混物进入溶液的时间大于2分钟,因为不进行通常用于饮料粉末中的膨松剂的附聚步骤。如果进行附聚步骤,则时间将显著更短。使用配备LV锭子61的Brookfield可编程DV-11+粘度计(型号:RVRV-II),以60rpm的速度在20℃的温度下测定粘度。
表8
产品 | pH | 粘度(Cp) | 干混物进入溶液所用的时间* |
对照物-10DE麦芽糖糊精 | 6.48 | 11.7 | 2:12 |
木薯-2X淀粉酶_savage#1 | 6.46 | 12.8 | 2:38 |
大米2x淀粉酶_Savage#3 | 6.47 | 14.9 | 2:29 |
实施例#3:桃子水增强剂中的可溶性粉
将可溶性木薯粉和可溶性米粉与在桃子水增强剂中用10DE麦芽糖糊精(如实施例#1所述制备)制备的对照物进行比较。桃子基质的配方提供于表9、表10和表11中。
表9
表10
表11
将列出量的柠檬酸、苹果酸、ViaTech TS 300+、砂糖、柠檬酸钾和天然桃子风味剂添加到可重新密封的袋中。将该袋摇动达至多两分钟。在100mL的三口瓶中将4.694克共混物添加到5.736克麦芽糖糊精、可溶性米粉或可溶性木薯粉中。通过用勺子轻轻搅拌来充分混合。称量适当容器中的水,并且将桃子基质添加到水(453.6g)中,充分搅拌并评估。表12提供了样品的评估数据。注意,干混物进入溶液的时间大于2分钟,因为不进行通常用于饮料粉末中的膨松剂的附聚步骤。如果进行附聚步骤,则时间将显著更短。
表12
实施例#4:色拉调味料中的可溶性粉
将可溶性木薯粉和可溶性米粉与全脂对照调味料和用10DE麦芽糖糊精(如实施例#1所述制备)制备的减脂调味品对照物进行比较。配方在表13至表16中示出。
表13
表14
表15
表16
将水与干燥成分混合,并在Cuisinart食品加工机中混合约3分钟。将油缓慢添加到混合器中,并且混合约5分钟。然后添加醋并混合约1分钟。然后测量Bostwick测量值并描述于表17中。使用Bostwick稠度计(CSC Scientific Company,Inc.,Fairfax,Virginia,USA)以100克的样品加载重量和30秒的测量窗来完成测量。还使用Anton Paar MCR 502流变仪库埃特几何结构在4℃的受控温度下在0.1s-1至100s-1的剪切速率下测试样品,并描述于表18中。
表17
表18
制剂 | 粘度(Pa*s) |
色拉调味料-全脂对照物 | 16.6 |
色拉调味料-对照麦芽糖糊精 | 8.67 |
色拉调味料-可溶性木薯粉 | 55 |
色拉调味料-可溶性米粉 | 23.5 |
实施例#5:摩尔质量分布方法
仪器:
·HPLC:Agilent 1260Infinity***
·多角度光散射检测器(MALS):Wyatt Technology DAWN HELEOS II
·折射率检测器(RI):Wyatt Technology Optilab TrEX
·柱加热器
·仪器设置:HPLC-柱加热器-MALS-RI
柱:
·Phenomenex Phenogel 10u(7.8x300mm)
ο串联柱:保护柱-10E6A-10E5A-10E3A
·柱温:55℃
样品制备过程:
1.将100mg样品添加到带盖的25×150mm培养管中。
ο注:在样品添加之前,使用罐装空气(除尘器)从管和盖移除颗粒
2.使用25mL带刻度的量筒向管中添加20mL 50mM LiBr 100%DMSO流动相(等度洗脱,运行时间:70分钟)。
ο注:确保洗掉粘附在管侧面上的任何样品。
3.加入微型搅拌棒,并且立即放置在搅拌盘上。
4.以低rpm搅拌样品1小时。
5.将管置于水浴中。
6.加热水直至剧烈沸腾,同时连续搅拌样品溶液。
7.关闭热板。
8.使样品在水浴中在热板上搅拌,直至管处于室温处。
9.通过快速松开然后重新拧紧盖来对管减压。
10.用涡旋搅拌器混合样品。
11.将样品置于搅拌板上并搅拌过夜。
12.将样品通过1um PTFE注射器式过滤器过滤到2mL HPLC小瓶中。
13.通过SEC-MALLS-RI***分析样品。
Claims (23)
1.一种制造可溶性粉的方法,所述方法包括:
制备粉-水浆液,其中粉为马铃薯粉、木薯粉、甘薯粉、芋头粉、薯蓣粉、竹芋粉、莲藕粉、肖提粉、葛根粉、香蕉粉、糯性木薯粉、糯性木薯淀粉或米粉;
将所述浆液的pH调节至3.5-6.0范围内的pH;
以相对于所述粉的重量在0.02%-2%酶的范围内的量向pH调节过的浆液中添加酶以形成反应混合物,其中所述酶为α-淀粉酶;
在85℃-140℃范围内的温度下烹煮所述反应混合物直至达到5至18的右旋糖当量;
使酶失活以获得可溶性粉;
将所述可溶性粉的pH调节至3-6的范围;以及
将pH调节过的可溶性粉喷雾干燥;
其中所述可溶性粉具有在0.5重量%至15重量%范围内的膳食纤维含量。
2.根据权利要求1所述的方法,将所述浆液的pH调节至4.8-5.2范围内的pH。
3.根据权利要求1所述的方法,其中所述酶以相对于所述粉的重量在0.045%-0.085%酶的范围内的量添加。
4.根据权利要求1所述的方法,其中所述粉-水浆液包含20重量%-40重量%的粉。
5.根据权利要求1所述的方法,其中所述反应混合物煮浆在喷射式煮浆锅中进行。
6.根据权利要求1所述的方法,其中煮浆期间的所述温度在90℃至100℃的范围内。
7.根据权利要求1所述的方法,其中所述粉为马铃薯粉、木薯粉、甘薯粉、芋头粉、薯蓣粉、竹芋粉、莲藕粉、肖提粉、葛根粉、香蕉粉、糯性木薯粉或糯性木薯淀粉。
8.根据权利要求1所述的方法,其中所述α-淀粉酶为热稳定的α-淀粉酶。
9.根据权利要求1所述的方法,其中所述可溶性粉具有在8至12范围内的右旋糖当量。
10.根据权利要求1所述的方法,其中所述可溶性粉在5%固体处具有大于50%的溶解度。
11.根据权利要求1所述的方法,其中所述可溶性粉在5%固体处具有50%至100%范围内的溶解度。
12.根据权利要求1所述的方法,其中所述可溶性粉在20℃至50℃范围内的温度下在10%固体处具有介于0.001Pa*s和1.0Pa*s之间的粘度。
13.一种通过权利要求1至12中任一项所述的方法获得的可溶性粉,包含在5至18范围内的右旋糖当量值、在5%固体处大于50%的溶解度,以及在20℃至50℃范围内的温度下在10%固体处介于0.001Pa*s和1.0Pa*s之间的粘度。
14.根据权利要求13所述的可溶性粉,其中所述可溶性粉具有在8至12范围内的右旋糖当量。
15.根据权利要求13所述的可溶性粉,其中所述可溶性粉具有在0重量%至10重量%范围内的蛋白质含量。
16.根据权利要求13所述的可溶性粉,其中所述溶解度在50%至100%的范围内。
17.根据权利要求13所述的可溶性粉,其中所述粉为马铃薯粉。
18.根据权利要求13所述的可溶性粉,其中所述粉为木薯粉。
19.根据权利要求13所述的可溶性粉,其中所述粉为米粉。
20.一种食物产品,包含根据权利要求13所述的可溶性粉,其中所述食物产品为饮料混合物、婴儿食品、医药产品、乳液、方便食品或基于小吃的填充物。
21.根据权利要求20所述的食物产品,其中所述可溶性粉是麦芽糖糊精的完全替代品。
22.根据权利要求20或21所述的食物产品,其中所述食物为风味乳液,并被喷雾干燥以将液体风味剂转化成固体。
23.一种制造权利要求20-22中任一项所述的食物产品的方法,所述方法包括用权利要求13所述的粉至少部分地替代食物产品中的麦芽糖糊精。
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US3897305A (en) * | 1968-08-26 | 1975-07-29 | Staley Mfg Co A E | Process for producing dextrose |
US5789012A (en) * | 1986-01-31 | 1998-08-04 | Slimak; Kara M. | Products from sweet potatoes, cassava, edible aroids, amaranth, yams, lotus, potatoes and other roots, seeds and fruit |
US8241696B2 (en) * | 2007-04-20 | 2012-08-14 | The Quaker Oats Company | Hydrolyzed, spray dried, agglomerated grain powder and drinkable food products |
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