CN114052240A - 一种新型的黔产生湿面条天然改良剂及其制备方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,尤其涉及一种新型的黔产生湿面条天然改良剂及其制备方法,该新型的黔产生湿面条天然改良剂由谷朊粉、改性β‑葡聚糖、沙蒿胶、Vc和葡萄糖氧化酶组成。鲜湿面条改良剂是一种两亲分子,蛋白质、多糖、酶、营养素等具有一定分子量的大分子混合物,混合物中的两亲分子可与亲水性基团和疏水性基团亲密地结合在一起。使得面条具有一定的拉伸强力,降低了面团及其面条的断裂率,同时本发明实施所得的黔产生改良剂中的葡萄糖氧化酶和Vc对面团的色泽具有一定的漂白作用,具有天然、营养、健康、安全的特点,克服了传统面制品添加剂或改良剂存在食品安全隐患等问题。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种新型的黔产生湿面条天然改良剂及其制备方法。
背景技术
面条是中国老百姓的主食之一,黔产的面粉因日照不足等原因,以其加工的生鲜湿面条存在断裂率高、不耐煮、劲道不足、口感差、色泽偏暗、营养功能不全等问题。为了提高断裂率、耐煮性和白度,各式各样的面制品改良剂应用于面品的改良中,这些改良大多能较好地降低断裂率和提高白度,但却存在食品安全隐患等问题。如在面条制作过程中添加过氧化苯甲酰,具有增白和熟化的效果,但过量加入会破坏面粉中维生素A、E、B1等营养成分,会造成人体维生素缺乏。水解后产生一定的毒性物质苯甲酸,进入人体后要在肝脏内进行分解,长期过量食用后会对肝脏造成严重的损害,极易加重肝脏负担,引发多种疾病产生叠加中毒现象。
发明内容
为了克服上述问题,本发明提供一种新型的黔产生湿面条天然改良剂及其制备方法,经该改良剂制作的黔产生鲜湿面条,具有断裂率低、耐煮、口感好、色泽较亮、营养功能全的特点。
为了实现上述发明目的,本发明提供以下技术方案:
本发明提供一种新型的黔产生湿面条天然改良剂,由谷朊粉、改性β-葡聚糖、沙蒿胶、Vc和葡萄糖氧化酶组成。
作为优选的,以质量百分计算,一种新型天然的面条改良剂各组分百分比为:谷朊粉70-80%,改性β-葡聚糖5-10%,沙蒿胶3-5%,Vc5-7%,葡萄糖氧化酶2-5%;
本发明一种新型的黔产生湿面条天然改良剂的制备方法,包括以下步骤:
步骤1:β-葡聚糖的提取
将燕麦麸过筛后,水浴蒸煮,离心分离,得到上清液,采用高温耐热性的α-淀粉酶来水解淀粉,将溶液水溶加热温度调到95℃,pH值利用pH计调至6.5的条件下,加热30min后能充分水解去除提取液中的淀粉,高温灭酶后,在超声波功率为600W的条件下提取,得提取液,将浓度为95%乙醇缓缓添加到提取溶液中,静止过夜12h,浓缩,干燥,粉碎,得β-葡聚糖粉末。
步骤2:β-葡聚糖的改性
将上述方法制备的β-葡聚糖放入带胶塞的三口烧瓶中,并加入丁酸、有机催化剂、乳化剂和去离子水,通氮气保护,升温后进行加热反应,反应后除去有机催化剂,加入一定量的单酰基甘油酯,得到改性β-葡聚糖
丁酸0.5-4%、有机催化剂0.1-0.5%、乳化剂0.01-0.1%,其余为去离子水加入带胶塞的三口烧瓶中,通氮气保护,升温后进行加热反应,反应后除去有机催化剂,加入一定量的单酰基甘油酯,得到的改性β-葡聚糖。
步骤3:黔产生鲜湿面条改良剂的制备
根据质量百分将上述方法制备的改性β-葡聚糖5-10%、谷朊粉70-80%、沙蒿胶3-5%、Vc 5-7%和葡萄糖氧化酶2-5%,混合均匀后,脱水,粉碎,干燥,得黔产生鲜湿面条改良剂。
优选的,步骤2中所述的改性β-葡聚糖各组分质量百分比为:β-葡聚糖7.5-25.5%,丁酸0.5-4%,有机催化剂0.1-0.5%,乳化剂0.01-0.1%,剩余部分为去离子水。
优选的,步骤2中的加热反应温度为70-80℃。
优选的,步骤2中的加热反应时间为12-24h。
本发明具有的有益效果如下:
1、本发明首先利用β-葡聚糖、丁酸、有机催化剂、乳化剂等对β-葡聚糖进行改性,得到具有两亲性的改性β-葡聚糖,最后将改性β-葡聚糖、谷朊粉、沙蒿胶、Vc和葡萄糖氧化酶按要求复配得到黔产生鲜湿面条改良剂,鲜湿面条改良剂是一种两亲分子,蛋白质、多糖、酶、营养素等具有一定分子量的大分子混合物,混合物中的两亲分子可与亲水性基团和疏水性基团亲密地结合在一起。使得面条具有一定的拉伸强力,降低了面团及其面条的断裂率。
2、本发明实施所得的黔产生改良剂中的葡萄糖氧化酶和Vc对面团的色泽具有一定的漂白作用,具有天然、营养、健康、安全的特点,克服了传统面制品添加剂或改良剂存在食品安全隐患等问题。
3、本发明所提供的黔产生鲜湿面条改良剂,用于生鲜湿面条的加工工艺中,其断裂率可明显降低,并且安全、天然。并且可用于其它面制品如馒头、挂面等的品质改良,具有较好的推广应用前景。
具体的实施方式
本发明公开了一种新型的黔产生湿面条天然改良剂及其制备方法,本领域技术人员可以借鉴本文内容,适当改进工艺参数实现。特别需要指出的是,所有类似的替换和改动对本领域技术人员来说是显而易见的,它们都被视为包括在本发明。本发明的方法及应用已经通过较佳实施例进行了描述,相关人员明显能在不脱离本发明内容、精神和范围内对本文所述的方法和应用进行改动或适当变更与组合,来实现和应用本发明技术。
本发明提供的面条改良剂及其制备方法中所用原料或辅料均可由市场购得。
下面结合实施例,进一步阐述本发明:
实施例1
步骤1:β-葡聚糖的提取
将燕麦麸过筛后,水浴蒸煮,离心分离,得到上清液,采用高温耐热性的α-淀粉酶来水解淀粉,将溶液水溶加热温度调到95℃,pH值利用pH计调至6.5的条件下,加热30min后能充分水解去除提取液中的淀粉,高温灭酶后,在超声波功率为600W的条件下提取,得提取液,将浓度为95%乙醇缓缓添加到提取溶液中,静止过夜12h,浓缩,干燥,粉碎,得β-葡聚糖粉末。
步骤2:β-葡聚糖的改性
根据质量百分比将上述方法制备的β-葡聚糖7.5%,丁酸0.5%、有机催化剂0.1%、乳化剂0.01%,其余为去离子水加入带胶塞的三口烧瓶中,通氮气保护,升温至70℃进行12h反应,反应后除去催化,加入一定量的单酰基甘油酯,得到的改性β-葡聚糖。
步骤3:黔产生鲜湿面条改良剂的制备根据质量百分比将上述方法制备的改性β-葡聚糖5%、谷朊粉80%、沙蒿胶5%、Vc 5%和葡萄糖氧化酶2%,混合均匀后,脱水,粉碎,干燥,得黔产生鲜湿面条改良剂。
实施例2
步骤1:β-葡聚糖的提取
将燕麦麸过筛后,水浴蒸煮,离心分离,得到上清液,采用高温耐热性的α-淀粉酶来水解淀粉,将溶液水溶加热温度调到95℃,pH值利用pH计调至6.5的条件下,加热30min后能充分水解去除提取液中的淀粉,高温灭酶后,在超声波功率为600W的条件下提取,得提取液,将浓度为95%乙醇缓缓添加到提取溶液中,静止过夜12h,浓缩,干燥,粉碎,得β-葡聚糖粉末。
步骤2:β-葡聚糖的改性
根据质量百分比将上述方法制备的β-葡聚糖25.5%,丁酸4%、有机催化剂0.5%、乳化剂0.1%,其余为去离子水加入带胶塞的三口烧瓶中,通氮气保护,升温至80℃进行24h加热反应,反应后除去催化,加入一定量的单酰基甘油酯,得到的改性β-葡聚糖。
步骤3:黔产生鲜湿面条改良剂的制备根据质量百分比将上述方法制备的改性β-葡聚糖10%、谷朊粉70%、沙蒿胶3%、Vc 7%和葡萄糖氧化酶5%,混合均匀后,脱水,粉碎,干燥,得黔产生鲜湿面条改良剂。
实施例3
步骤1:β-葡聚糖的提取
将燕麦麸过筛后,水浴蒸煮,离心分离,得到上清液,采用高温耐热性的α-淀粉酶来水解淀粉,将溶液水溶加热温度调到95℃,pH值利用pH计调至6.5的条件下,加热30min后能充分水解去除提取液中的淀粉,高温灭酶后,在超声波功率为600W的条件下提取,得提取液,将浓度为95%乙醇缓缓添加到提取溶液中,静止过夜12h,浓缩,干燥,粉碎,得β-葡聚糖粉末。
步骤2:β-葡聚糖的改性
根据质量百分比将上述方法制备的β-葡聚糖10%,丁酸2%、有机催化剂0.3%、乳化剂0.05%,其余为去离子水加入带胶塞的三口烧瓶中,通氮气保护,升温至75℃进行18h加热反应,反应后除去催化,加入一定量的单酰基甘油酯,得到的改性β-葡聚糖。
步骤3:黔产生鲜湿面条改良剂的制备
根据质量百分比将上述方法制备的改性β-葡聚糖8%、谷朊粉75%、沙蒿胶4%、Vc6%和葡萄糖氧化酶4%,混合均匀后,脱水,粉碎,干燥,得黔产生鲜湿面条改良剂。
实施例4
步骤1:β-葡聚糖的提取
将燕麦麸过筛后,水浴蒸煮,离心分离,得到上清液,采用高温耐热性的α-淀粉酶来水解淀粉,将溶液水溶加热温度调到95℃,pH值利用pH计调至6.5的条件下,加热30min后能充分水解去除提取液中的淀粉,高温灭酶后,在超声波功率为600W的条件下提取,得提取液,将浓度为95%乙醇缓缓添加到提取溶液中,静止过夜12h,浓缩,干燥,粉碎,得β-葡聚糖粉末。
步骤2:β-葡聚糖的改性
根据质量百分比将上述方法制备的β-葡聚糖17%,丁酸3%、有机催化剂0.6%、乳化剂0.03%,其余为去离子水加入带胶塞的三口烧瓶中,通氮气保护,升温至80℃进行18h加热反应,反应后除去催化,加入一定量的单酰基甘油酯,得到的改性β-葡聚糖。
步骤3:黔产生鲜湿面条改良剂的制备根据质量百分比将上述方法制备的改性β-葡聚糖8%、谷朊粉79%、沙蒿胶5%、Vc7%和葡萄糖氧化酶3%,混合均匀后,脱水,粉碎,干燥,得黔产生鲜湿面条改良剂。
实施例5
步骤1:β-葡聚糖的提取
将燕麦麸过筛后,水浴蒸煮,离心分离,得到上清液,采用高温耐热性的α-淀粉酶来水解淀粉,将溶液水溶加热温度调到95℃,pH值利用pH计调至6.5的条件下,加热30min后能充分水解去除提取液中的淀粉,高温灭酶后,在超声波功率为600W的条件下提取,得提取液,将浓度为95%乙醇缓缓添加到提取溶液中,静止过夜12h,浓缩,干燥,粉碎,得β-葡聚糖粉末。
步骤2:β-葡聚糖的改性
根据质量百分比将上述方法制备的β-葡聚糖20%,丁酸1%、有机催化剂0.8%、乳化剂0.04%,其余为去离子水加入带胶塞的三口烧瓶中,通氮气保护,升温至80℃进行18h加热反应,反应后除去催化,加入一定量的单酰基甘油酯,得到的改性β-葡聚糖。
步骤3:黔产生鲜湿面条改良剂的制备
根据质量百分比将上述方法制备的改性β-葡聚糖8%、谷朊粉79%、沙蒿胶5%、Vc7%和葡萄糖氧化酶3%,混合均匀后,脱水,粉碎,干燥,得黔产生鲜湿面条改良剂。
实施例6
步骤1:β-葡聚糖的提取
将燕麦麸过筛后,水浴蒸煮,离心分离,得到上清液,采用高温耐热性的α-淀粉酶来水解淀粉,将溶液水溶加热温度调到95℃,pH值利用pH计调至6.5的条件下,加热30min后能充分水解去除提取液中的淀粉,高温灭酶后,在超声波功率为600W的条件下提取,得提取液,将浓度为95%乙醇缓缓添加到提取溶液中,静止过夜12h,浓缩,干燥,粉碎,得β-葡聚糖粉末。
步骤2:β-葡聚糖的改性
根据质量百分比将上述方法制备的β-葡聚糖12%,丁酸2%、有机催化剂0.2%、乳化剂0.01%,其余为去离子水加入带胶塞的三口烧瓶中,通氮气保护,升温至80℃进行12h加热反应,反应后除去催化,加入一定量的单酰基甘油酯,得到的改性β-葡聚糖。
步骤3:黔产生鲜湿面条改良剂的制备
根据质量百分比将上述方法制备的改性β-葡聚糖6%、谷朊粉73%、沙蒿胶3%、Vc7%和葡萄糖氧化酶3%,混合均匀后,脱水,粉碎,干燥,得黔产生鲜湿面条改良剂。
通过上述方法制得的本发明产品可通过下面的测试方法检测产品的各项性能。
1.含固量的测试
用预先于100-105℃干燥至恒重的称量瓶称取约2克左右的试样(精确至0.0001),置于100-105℃的电热恒温干燥箱中,烘至恒重,然后移至玻璃干燥器中,冷却30分钟后准确称量。则其含固量为:
含固量=m1/m2×100%
其中:m1-干燥后试样的质量,克
m2-干燥前试样的质量,克
2.粘度的测试
采用NDJ-8S数显旋转粘度计进行粘度的测试。
3.生鲜湿面条的加工工艺及相关测试
3.1生鲜湿面条的加工工艺流程:面粉、水、盐、天然改良剂→和面→熟化→压片→合片→合片→切条→再熟化→包装→成品
3.2生鲜面蒸煮品质的测定
a.水分含量的测定采用直接干燥法。
b.断条率:取40根生鲜面蒸煮5min后,轻轻捞出面条,计算断裂的面条数。断条率(%)=断裂的生鲜面条数/40根×100%。
c.吸水率:称取大约10g生鲜面,每根生鲜面40cm,放入500mL的水中,水温为97℃,蒸煮10min后捞出生鲜面放到滤网上,然后用自来水冲洗生鲜面表面,静置5min后,待生鲜面表面水分稍干,称重。吸水率(%)=(生鲜面煮熟后重量-生鲜面煮前重量)/生鲜面煮前重量×100%。
d.蒸煮损失率:称取大约10g生鲜面条于500mL的水中,水温为97℃,蒸煮5min后捞出生鲜面,待面汤冷却至常温,转入500mL容量瓶,用蒸馏水进行定容混匀;吸取100mL生鲜面汤于烧杯,在电炉上进行水分的蒸发,水分近干后转入105℃的烘箱内,干燥至恒重,计算生鲜面蒸煮损失率。蒸煮损失率(%)=5×100mL面汤中干物质重量/[样品重量×(1-生鲜面水分含量)]×00%。
e.浑汤吸光值:称取大约10g生鲜面于500mL的水中,水温为97℃,捞出生鲜面,待面汤冷却至常温,转入500mL容量瓶,进行定容混匀,在460nm处用紫外分光光度计测定面汤的吸光值。
f.生鲜面感官品质的测定:生鲜面色泽的测定采取色差计检测时采用Lab色空间法,L值代表亮度,a值代表红绿度,b值代表黄蓝度,把Lab值转化为白度值的公式如下:
白度=100-[(100-L)2+a2+b2]1/2
g.生鲜面的感官评价:由经过专业培训的10名食品专业的师生对样品进行感官品质评定,评定结果取平均值,生鲜面感官评定表见表1。
表1生鲜面感官评分表
Table 1 Sensory evaluation table of fresh noodles
Claims (6)
1.一种新型的黔产生湿面条天然改良剂,其特征在于:由谷朊粉、改性β-葡聚糖、沙蒿胶、Vc和葡萄糖氧化酶组成。
2.根据权利要求1所述的一种新型的黔产生湿面条天然改良剂,其特征在于:以质量百分计算,所述新型黔产生湿面条改良剂各组分百分比为:谷朊粉70-80%,改性β-葡聚糖5-10%,沙蒿胶3-5%,Vc 5-7%,葡萄糖氧化酶2-5%。
3.一种如权利要求1所述的新型黔产生湿面条天然改良剂的制备方法,其特征在于,包括以下步骤:
步骤1:β-葡聚糖的提取
将燕麦麸过筛后,水浴蒸煮,离心分离,得到上清液,采用高温耐热性的α-淀粉酶来水解淀粉,将溶液水溶加热温度调到95℃,pH值利用pH计调至6.5的条件下,加热30min后能充分水解去除提取液中的淀粉,高温灭酶后,在超声波功率为600W的条件下提取,得提取液,将浓度为95%乙醇缓缓添加到提取溶液中,静止过夜12h,浓缩,干燥,粉碎,得β-葡聚糖粉末。
步骤2:β-葡聚糖的改性
将上述方法制备的β-葡聚糖放入带胶塞的三口烧瓶中,并加入丁酸、有机催化剂、乳化剂和去离子水,通氮气保护,升温后进行加热反应,反应后除去有机催化剂,加入一定量的单酰基甘油酯,得到改性β-葡聚糖。
步骤3:黔产生鲜湿面条改良剂的制备
根据质量百分将上述方法制备的改性β-葡聚糖5-10%、谷朊粉70-80%、沙蒿胶3-5%、Vc 5-7%和葡萄糖氧化酶2-5%,混合均匀后,脱水,粉碎,干燥,得黔产生鲜湿面条改良剂。
4.根据权利要求/3所述的一种新型黔产生湿面条天然改良剂的制备方法,其特征在于,所述步骤2中改性β-葡聚糖各组分的质量百分比为:β-葡聚糖7.5-25.5%,丁酸0.5-4%、有机催化剂0.1-0.5%、乳化剂0.01-0.1%,其余为去离子水。
5.根据权利要求/3所述的一种新型黔产生湿面条天然改良剂的制备方法,其特征在于,所述步骤2中加热反应温度为70-80℃。
6.根据权利要求/3所述的一种新型黔产生湿面条天然改良剂的制备方法,其特征在于,所述步骤2中加热反应时间为12-24h。
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