CN114557441A - 乳液微凝胶脂肪替代物的制备及其在低脂肉中的应用 - Google Patents
乳液微凝胶脂肪替代物的制备及其在低脂肉中的应用 Download PDFInfo
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Abstract
本发明涉及一种乳液微凝胶脂肪替代物的制备及其在低脂肉中的应用,通过将预溶了脂溶性营养因子的食用油加入到分散相溶液中,并经过高速分散、高压均质、剪切和诱导处理,得到具有尺寸可调控的微米级软颗粒的乳液微凝胶脂肪替代物,能在食品生产中用于替代传统脂肪,模拟出类似脂肪的不同口感,同时微米级软颗粒中所包裹的液滴可传递脂溶性营养因子,将其应用于低脂肉中,可以有效改善低脂肉的口感和营养价值,避免引入过多的脂肪,同时不影响肉的外观和色泽,赋予其类似脂肪的性状和口感,为提供更健康口感更佳的肉制品提供了解决方案,具有良好的市场应用前景。
Description
技术领域
本发明涉及食品加工技术领域,具体说是一种乳液微凝胶脂肪替代物的制备及其在低脂肉中的应用。
背景技术
肉食是消费者食物的重要组成部分,由肌间脂肪所赋予的口感和风味是其自古至今深受食客喜爱的主要原因之一。但部分特殊部位的瘦肉块(即,低脂肉,以下统称低脂肉),如,猪后腿肉,肌间脂肪少,口感干硬,影响其食用价值。同时,饮食指南的变化以及消费者对脂肪营养认知的演变,使控制食品中脂肪用量,同时保证口感成为社会关注点。如何改善低脂肉的口感,同时不引入过多脂肪,是一个问题。
专利CN113383947A公开了一种制备相变可调的乳液凝胶型脂肪替代物的方法及应用,通过将油溶性的多糖和小分子凝胶剂以及水溶性大分子凝胶剂分别溶解于加热后的油相和水相中,将油溶液和水溶液混合乳化得到乳液,再通过搅拌降温将乳液凝胶化制备得到乳液凝胶型脂肪替代物。专利CN113367200A 公开了一种植物油凝胶脂肪替代物的制备及其在红肠中的应用,将植物油凝胶脂肪替代物加入到红肠中替代部分猪背膘脂肪生产一种低脂红肠,在不影响红肠其他基本品质特性的情况下,不仅能够降低红肠的脂肪含量、改善红肠中脂肪酸组成,还能增强红肠的色泽和香气。专利CN109998044A公开了一种用于发酵香肠脂肪替代物的水包油型复配凝胶及其制备方法,脂肪替代物采用了食用胶体以及植物油等饱和脂肪酸及胆固醇含量低的材料,与邹冰清等发明的替代物技术相比,更加符合了降低猪背脂含量以降低摄入过多易造成心血管等疾病风险的初衷。专利CN107259442A公开了一种作为脂肪替代物的复配凝胶,一种中式香肠的加工方法,解决了香肠的脂肪含量较高从而导致了很多消费者,特别是中老年消费者想吃但为了健康又不敢多吃的矛盾心理。
可以看出,现有技术公开的各种脂肪替代物,都只是应用于再加工食品如红肠、香肠等,主要是为了替代这些再加工食品中含有的高含量脂肪,以满足消费者对食品低脂健康的需求。而对于本就是低脂食品的低脂肉,目前尚未有通过添加脂肪替代物以改善低脂肉口感的相关记载,而且低脂肉通常为未经加工的原生肉,不同于红肠、香肠等再加工食品,特别注重肉本身的外观和质感,因此在对低脂肉进行口感改善的同时,还必须保证不能影响肉的外观和烹煮后的色泽,否则会影响消费者对肉的品质和安全产生质疑。现有技术公开的各种脂肪替代物,无法满足上述要求,而且在模拟脂肪的形状和感官特征方面也有待提升。
发明内容
有鉴于此,本发明的目的在于提供一种乳液微凝胶脂肪替代物的制备方法及其在低脂肉中的应用,通过该方法制备得到的乳液微凝胶脂肪替代物,可以有效改善低脂肉的口感和营养价值,避免引入过多的脂肪,同时不影响肉的外观和色泽,并赋予其类似脂肪的性状和口感。
为了实现上述目的,本发明采用的技术方案一为:
一种乳液微凝胶脂肪替代物的制备方法,包括:
S1、将分散相分散在水中,搅拌直至完全水合,得到分散相溶液;
所述分散相为具有乳化和凝胶特性的可食用物质,来源包括但不限于动物、植物或微生物,或是这三种来源分散相的物理或化学改性产物;所述分散相溶液的浓度为3-10%(w/v);
S2、将预溶了脂溶性营养因子的食用油加入到分散相溶液中,在12000-13000rpm转速下高速分散2-5min,然后在10-100MPa压力下高压均质1-3次,得到乳液,控制乳液的油相比例为5-20%(w/w),调节乳液的pH为4.0-7.0;
S3、将乳液在剪切条件下,通过诱导处理形成微凝胶颗粒,剪切速率为400-500s-1,所述诱导处理包括加酸、加热、加盐溶液中的一种或几种,然后降温至室温,得到乳液微凝胶脂肪替代物。
进一步的,所述分散相为大豆分离蛋白、乳清分离蛋白或淀粉。
进一步的,所述S1还包括,将分散相溶液过夜水化,然后在95℃温度条件下水浴15min,再冷却至室温,得到变性的分散相溶液。
进一步的,所述食用油为橄榄油、大豆油、鱼油和花生油中的一种或多种。
进一步的,所述脂溶性营养因子为胡萝卜素、番茄红素中的一种或多种。
进一步的,所述诱导处理具体为,将乳液在35℃-40℃恒温5min,然后加入25-100mmol/L的CaSO4溶液,以1-2℃/min的加热速率加热至80℃,保持10min后以5℃/min的降温速率冷却至25℃。
进一步的,所述乳液微凝胶脂肪替代物的颗粒尺寸为3-10μm。
为了实现上述目的,本发明采用的技术方案二为:
一种乳液微凝胶脂肪替代物在低脂肉中的应用,将上述技术方案一制备得到的乳液微凝胶脂肪替代物注射入低脂肉中,搅拌1-2 min。
进一步的,所述低脂肉来源于动物瘦肉,包括但不限于猪瘦肉、牛肉精瘦肉、鸡肉、鱼肉中的一种或多种。
进一步的,对低脂肉进行预处理,加入2-3%(w/w)食盐和0.4-0.5%(w/w)磷酸盐,低速钝刀搅拌6min。
本发明的有益效果在于:采用该方法制备得到的乳液微凝胶脂肪替代物,具有尺寸可调控的微米级软颗粒,能在食品生产中用于替代传统脂肪,模拟出类似脂肪的不同口感,同时微米级软颗粒中所包裹的液滴可传递脂溶性营养因子,将其应用于低脂肉中,可以有效改善低脂肉的口感和营养价值,避免引入过多的脂肪,同时不影响肉的外观和色泽,赋予其类似脂肪的性状和口感,为提供更健康口感更佳的肉制品提供了解决方案,具有良好的市场应用前景。
附图说明
图1所示为本发明的乳液微凝胶颗粒可能的结构示意图。
图2所示为实施例1和2的SPI乳液微凝胶颗粒的粒径图。
图3所示为实施例1的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM)。
图4所示为实施例2的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM)。
图5所示为实施例1得到的含有平均粒径为2.75μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。
图6所示为实施例2得到的含有平均粒径为4.76μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。
图7所示为作为实施例1和2的对照例得到的含有大豆油的肉块烹煮后的横切面图。
图8所示为实施例1、2及其对照例得到的肉块烹煮后的质构数据。
图9所示为实施例3和4的SPI乳液微凝胶颗粒的粒径图。
图10所示为实施例3的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM)。
图11所示为实施例4的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM)。
图12所示为实施例3得到的含有平均粒径为2.85μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。
图13所示为实施例4得到的含有平均粒径为8.5μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。
图14所示为作为实施例3和4的对照例得到的含有大豆油的肉块烹煮后的横切面图。
图15所示为实施例3、4及其对照例得到的肉块烹煮后的质构数据。
图16所示为实施例5和6的SPI乳液微凝胶颗粒的粒径图。
图17所示为实施例5的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM)。
图18所示为实施例6的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM)。
图19所示为实施例5得到的含有平均粒径为3.5μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。
图20所示为实施例6得到的含有平均粒径为9.5μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。
图21所示为作为实施例5和6的对照例得到的含有大豆油的肉块烹煮后的横切面图。
图22所示为实施例5、6及其对照例得到的肉块烹煮后的质构数据。
具体实施方式
本发明的技术原理如下:
本发明制备得到的乳液微凝胶脂肪替代物,具有尺寸可调控的乳液微凝胶颗粒(微米级软颗粒),该微米级软颗粒是由一个或多个乳状液滴被软固体包裹形成,如图1所示,A表示一个乳状液滴被凝胶壳包裹,B表示多个乳状液滴被凝胶壳包裹,特殊的物理形态使其兼具乳液的脂肪包埋功能和微凝胶软颗粒的机械性能,能提供类似于脂肪的边界润滑以及类似脂肪的性状和感官特征,从而赋予其模拟脂肪口感的功能。乳液微凝胶在制备过程中改变加工条件,比如改变***的离子强度、蛋白浓度、加热速率和pH等技术手段,可以控制乳液微凝胶颗粒的尺寸、分布和结构功能等,分散相包裹一个或多个油滴,形成尺寸可调控的乳液微凝胶颗粒。通过注射、调理技术,将乳液微凝胶加入低脂肉中,可以模拟类似脂肪的口感,同时微凝胶颗粒所包裹的液滴可传递脂溶性营养因子,改善低脂肉的口感和营养价值,同时因为微凝胶颗粒的尺寸的可调控性,可满足消费者对肉制品不同口感的需求。
以下再列举出几个优选实施例或应用实施例,以帮助本领域技术人员更好的理解本发明的技术内容以及本发明相对于现有技术所做出的技术贡献:
实验例1:
(1)将大豆分离蛋白粉溶解于水,室温下搅拌机搅拌2h,得到6%(w/v)的SPI水溶液,过夜水化。
(2)将过夜水化后的SPI溶液于95℃条件下水浴加热15min,再冷却至室温,变性过程中不断搅拌,得到变性SPI溶液。
(3)将变性后的SPI溶液加入10%(w/w)市售金龙鱼大豆油,在12000rpm条件下高速分散3min得到粗乳液,粗乳液经40MPa高压均质机均质3次,得到均一、稳定的乳液。
(4)使用高级旋转流变仪制备SPI乳液为微凝胶颗粒,施加剪切力450s-1,40℃平衡5min,加入25mMCaSO4分散液,接着以1℃/min的加热速率到80℃,80℃温度下平衡10min,再以5℃/min的速率降温至25℃,得到平均粒径为2.75μm的SPI乳液微凝胶。
(5)将猪瘦肉放入切肉机中,加入3%(w/w)食盐和0.4%(w/w)磷酸盐,低速钝刀搅拌6min,然后以大豆油代替脂肪作为对照例,使用盐水注射机分别加入10%(w/w)大豆油和10%(w/w)平均粒径为2.75μm的SPI乳液微凝胶颗粒,最后搅拌1min,得到含有大豆油的肉糜和含有微凝胶颗粒的肉糜。将两种肉糜分别放入锅中烹煮,得到含有大豆油的肉块和含有平均粒径为2.75μm的SPI乳液微凝胶颗粒的肉块。
实验例2:
调整实施例1的步骤(4)中的CaSO4分散液为100mM,其他和实施例1保持一致,得到含有平均粒径为4.76μm的SPI乳液微凝胶颗粒的肉块。
实施例3:
(1)将大豆分离蛋白粉溶解于水,室温下搅拌机搅拌2h以上,得到6%(w/v)的SPI水溶液,过夜水化。
(2)将过夜水化后的SPI溶液于95℃条件下水浴加热15min,再冷却至室温,变性过程中不断搅拌,得到变性SPI溶液。
(3)将变性后的SPI溶液加入10%(w/w)市售金龙鱼大豆油,在13000rpm条件下高速分散2min得到粗乳液,粗乳液经70MPa高压均质机均质1次得到稳定的乳液,调节乳液pH为7.0。
(4)使用高级旋转流变仪制备SPI乳液为微凝胶颗粒,施加剪切力400s-1,35℃平衡5min,加入35mMCaSO4分散液,接着以1℃/min的加热速率到80℃,80℃温度下平衡10min,再以5℃/min的速率降温至25℃,得到平均粒径为2.85μm的SPI乳液微凝胶。
(5)将猪瘦肉放入切肉机中,加入3%(w/w)食盐和0.5%(w/w)磷酸盐,低速钝刀搅拌6min,然后以大豆油代替脂肪作为对照例,使用盐水注射机分别加入10%(w/w)大豆油和10%(w/w)平均粒径为2.85μm的SPI乳液微凝胶颗粒,最后手动搅拌1min,得到含有大豆油的肉糜和含有微凝胶颗粒的肉糜。将两种肉糜分别放入锅中烹煮,得到含有大豆油的肉块和含有平均粒径为2.85μm的SPI乳液微凝胶颗粒的肉块。
实施例4:
调整实施例3的步骤(3)中的乳液的pH为4.0,其它和实施例3保持一致,得到含有平均粒径为8.5μm的SPI乳液微凝胶颗粒的肉块。
实施例5:
(1)将大豆分离蛋白粉溶解于水,室温下搅拌机搅拌2h以上,得到6%(w/v)的SPI水溶液,过夜水化。
(2)将过夜水化后的SPI溶液于95℃条件下水浴加热15min,再冷却至室温,变性过程中不断搅拌,得到变性SPI溶液。
(3)将变性后的SPI溶液加入10%(w/w)市售金龙鱼大豆油,在13000rpm条件下高速分散2min得到粗乳液,粗乳液经40MPa高压均质机均质1次,得到稳定的乳液。
(4)使用高级旋转流变仪制备SPI乳液为微凝胶颗粒,施加剪切力500s-1,35℃平衡5min,加入35mMCaSO4分散液,接着以2℃/min的加热速率到80℃,80℃温度下平衡10min,再以5℃/min的速率降温至25℃,得到平均粒径为3.5μm的SPI乳液微凝胶。
(5)将猪瘦肉放入切肉机中,加入2%(w/w)食盐和0.5%(w/w)磷酸盐,低速钝刀搅拌6min,然后以大豆油代替脂肪作为对照例,使用盐水注射机分别加入10%(w/w)大豆油和10%(w/w)平均粒径为3.5μm的SPI乳液微凝胶颗粒,最后手动搅拌1min,得到含有大豆油的肉糜和含有微凝胶颗粒的肉糜。将两种肉糜分别放入锅中烹煮,得到含有大豆油的肉块和含有平均粒径为3.5μm的SPI乳液微凝胶颗粒的肉块。
实施例6:
调整实施例5的步骤(1)中的蛋白浓度为3%(w/v),其他和实施例5保持一致,得到含有平均粒径为9.5μm的SPI乳液微凝胶颗粒的肉块。
将上述实施例1-6得到的低脂肉进行测试,测试结果如下:
图2所示为实施例1和2的SPI乳液微凝胶颗粒的粒径图,可以看出:在不同离子强度条件下制备的乳液微凝胶颗粒尺寸是可调控的,25mM的盐含量的微凝胶颗粒为2.75μm,而100mM的盐含量的微凝胶为4.76μm。
图3所示为实施例1的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM),图4所示为实施例2的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM)。往肉糜中加入微凝胶后,对比加入大豆油的对照例,加入微凝胶后的肉糜更白一些,但烹煮后的肉块颜色无明显差别。
图5所示为实施例1得到的含有平均粒径为2.75μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。图6所示为实施例2得到的含有平均粒径为4.76μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。图7所示为作为实施例1和2的对照例得到的含有大豆油的肉块烹煮后的横切面图。从图5-图7所示可以看出,实施例1、2和对照例的肉块的气孔没有明显区别,可以得出加入微凝胶颗粒不影响肉块烹煮之后的外观。
图8所示为实施例1、2及其对照例得到的肉块烹煮后的质构数据,可以看出,加入的SPI乳液微凝胶的粒径越大,肉块的硬度、咀嚼性越大。
图9所示为实施例3和4的SPI乳液微凝胶颗粒的粒径图,可以看出:在不同pH条件下制备的乳液微凝胶颗粒尺寸是可调控的,乳液pH为7.0制备的微凝胶颗粒的平均粒径为2.85μm,而乳液pH为4.0制备的微凝胶颗粒的平均粒径为8.5μm。
图10所示为实施例3的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM),图11所示为实施例4的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM)。往肉糜中加入微凝胶后,对比加入大豆油的对照例,加入微凝胶后的肉糜更白一些,但烹煮后的肉块颜色无差别。
图12所示为实施例3得到的含有平均粒径为2.85μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。图13所示为实施例4得到的含有平均粒径为8.5μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。图14所示为作为实施例3和4的对照例得到的含有大豆油的肉块烹煮后的横切面图。从图12-图14所示可以看出,实施例3、4和对照例的肉块的气孔没有明显区别,可以得出加入微凝胶颗粒不影响肉块的外观。
图15所示为实施例3、4及其对照例得到的肉块烹煮后的质构数据,可以看出,加入不同粒径的SPI乳液微凝胶后,改变了肉块的硬度、咀嚼性。
图16所示为实施例5和6的SPI乳液微凝胶颗粒的粒径图,可以看出:在不同蛋白浓度条件下制备的乳液微凝胶颗粒尺寸是可调控的,蛋白浓度为6%(w/v)制备的微凝胶颗粒的平均粒径为3.5μm,而蛋白浓度为3%(w/v)制备的微凝胶颗粒的平均粒径为9.5μm。
图17所示为实施例5的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM),图18所示为实施例6的SPI乳液微凝胶颗粒的激光共聚焦图(CLSM)。往肉糜中加入微凝胶后,对比加入大豆油的对照例,加入微凝胶后的肉糜更白一些,但烹煮后的肉块颜色无差别。
图19所示为实施例5得到的含有平均粒径为3.5μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。图20所示为实施例6得到的含有平均粒径为9.5μm的SPI乳液微凝胶颗粒的肉块烹煮后的横切面图。图21所示为作为实施例5和6的对照例得到的含有大豆油的肉块烹煮后的横切面图。从图19-图21所示可以看出,实施例5、6和对照例的肉块的气孔没有明显区别,可以得出加入微凝胶颗粒不影响肉块的外观。
图22所示为实施例5、6及其对照例得到的肉块烹煮后的质构数据,可以看出,加入不同颗粒尺寸的SPI乳液微凝胶后改变了低脂肪肉块的硬度、咀嚼性,颗粒越大其硬度和咀嚼性也越大。
本发明已由上述相关实施例和附图加以描述,然而上述实施例仅为实施本发明的范例。必须指出的是,已揭露的实施例并未限制本发明的范围。相反地,包括于权利要求的精神及范围的修改及均等设置均包括于本发明的范围内。
Claims (10)
1.乳液微凝胶脂肪替代物的制备方法,其特征在于,包括:
S1、将分散相分散在水中,搅拌直至完全水合,得到分散相溶液;
所述分散相为具有乳化和凝胶特性的可食用物质,来源包括但不限于动物、植物或微生物,或是这三种来源分散相的物理或化学改性产物;所述分散相溶液的浓度为3-10%(w/v);
S2、将预溶了脂溶性营养因子的食用油加入到分散相溶液中,在12000-13000rpm转速下高速分散2-5min,然后在10-100MPa压力下高压均质1-3次,得到乳液,控制乳液的油相比例为5-20%(w/w),调节乳液的pH为4.0-7.0;
S3、将乳液在剪切条件下,通过诱导处理形成微凝胶颗粒,剪切速率为400-500s-1,所述诱导处理包括加酸、加热、加盐溶液中的一种或几种,然后降温至室温,得到乳液微凝胶脂肪替代物。
2.根据权利要求1所述的乳液微凝胶脂肪替代物的制备方法,其特征在于:所述分散相为大豆分离蛋白、乳清分离蛋白或淀粉。
3.根据权利要求1所述的乳液微凝胶脂肪替代物的制备方法,其特征在于:所述S1还包括,将分散相溶液过夜水化,然后在95℃温度条件下水浴15min,再冷却至室温,得到变性的分散相溶液。
4.根据权利要求1所述的乳液微凝胶脂肪替代物的制备方法,其特征在于:所述食用油为橄榄油、大豆油、鱼油和花生油中的一种或多种。
5.根据权利要求1所述的乳液微凝胶脂肪替代物的制备方法,其特征在于:所述脂溶性营养因子为胡萝卜素、番茄红素中的一种或多种。
6.根据权利要求1所述的乳液微凝胶脂肪替代物的制备方法,其特征在于:所述诱导处理具体为,将乳液在35℃-40℃恒温5min,然后加入25-100mmol/L的CaSO4溶液,以1-2℃/min的加热速率加热至80℃,保持10min后以5℃/min的降温速率冷却至25℃。
7.根据权利要求1所述的乳液微凝胶脂肪替代物的制备方法,其特征在于:所述乳液微凝胶脂肪替代物的颗粒尺寸为3-10μm。
8.如权利要求1-7任意一项所述制备方法制备得到的乳液微凝胶脂肪替代物在低脂肉中的应用,将乳液微凝胶脂肪替代物注射入低脂肉中,搅拌1-2 min。
9.根据权利要求8所述的乳液微凝胶脂肪替代物在低脂肉中的应用,其特征在于:所述低脂肉来源于动物瘦肉,包括但不限于猪瘦肉、牛肉精瘦肉、鸡肉、鱼肉中的一种或多种。
10.根据权利要求8所述的乳液微凝胶脂肪替代物在低脂肉中的应用,其特征在于:对低脂肉进行预处理,加入2-3%(w/w)食盐和0.4-0.5%(w/w)磷酸盐,低速钝刀搅拌6min。
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