CN101088342B - 馒头保鲜抗老化复合改良剂 - Google Patents
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Abstract
本发明属于食品保鲜技术领域，涉及一种馒头保鲜抗老化复合改良剂，所述改良剂由以下重量比原料组成：淀粉水解酶1-7％，半纤维素酶3-7％，脂肪酶3-7％，乳化剂40-70％，亲水性胶体15-40％，抗结剂2-6％。本发明改善了馒头的内部结构，软化瓤心，促进面筋网络的形成，提高了馒头的抗老化性能，并且可提高了馒头的含水总量，对馒头失水老化起到延缓作用。
Description
技术领域
本发明属于食品保鲜技术领域，涉及一种馒头保鲜抗老化复合改良剂。
背景技术
新制作的馒头具有内部组织结构松软、有弹性、口感良好的特点，但随着贮存时间的延长，就会由软变硬，组织变得松散、粗糙，弹性和风味也随之消失，这就是馒头的老化。由于目前馒头的销售半径小，当天生产当天销售，一般不作保鲜处理，多数在自然状态下贮存，随后的包装、转移、运输过程中，包装材料、人员及空气中散落的细菌及其孢子等都会对馒头造成二次污染，同时馒头表皮的含水量较高为细菌创造了好的生存环境，随着保存时间的延长，菌落数量开始增多，并且可能有致病菌出现，大大缩短了馒头的货架期及安全性，馒头保鲜保质期一般在1-3天。目前面食保鲜处理主要是速冻和添加化学防腐剂，速冻保鲜处理成本高，一般适应于高档的面食保鲜，而添加化学防腐剂主要是苯甲酸钠等，对人体有危害不提倡使用，目前针对馒头没有合适方便的保鲜方法。
发明内容
本发明的目的是提供一种方便实用的馒头保鲜抗老化复合改良剂。
本发明采用以下技术方案来实现上述目的：馒头保鲜抗老化复合改良剂由以下重量比原料组成：淀粉水解酶1-7％，半纤维素酶3-7％，脂肪酶3-7％，乳化剂40-70％，亲水性胶体15-40％，抗结剂2-6％。
馒头保鲜抗老化复合改良剂由以下重量比原料组成：淀粉水解酶2-5％，半纤维素酶4-7％，脂肪酶3-5％，乳化剂45-60％，亲水性胶体20-30％，抗结剂3-5％。
淀粉水解酶为真菌α-淀粉酶、细菌α-淀粉酶、β-淀粉酶、葡萄糖淀粉酶或麦芽糖酶。
半纤维素酶为真菌木聚糖酶或戊聚糖酶。
脂肪酶为脂肪水解酶或磷脂酶。
乳化剂为硬脂酰乳酸钙钠、二乙酰酒石酸单甘酯、单硬脂酸甘油酯、三聚甘油酯中的任意一种、两种、三种或四种。
亲水性胶体为羧甲基纤维素钠或魔芋粉。
抗结剂为磷酸三钙或二氧化硅。
本发明的馒头保鲜抗老化复合改良剂选用了淀粉水解酶、半纤维素酶、脂肪酶、乳化剂、亲水性胶体作为馒头保鲜抗老化的添加剂。
其中淀粉水解酶选用α-淀粉酶、β-淀粉酶、葡萄糖淀粉酶、麦芽糖酶等，通过这些淀粉酶的降解或改性，改变了直链淀粉及支链淀粉直线性侧链的聚合度，产生了大量能够增加馒头柔软度，并可有效干扰淀粉结晶的糊精及小分子糖类，改善了馒头的抗老化性能。
面粉中包含1-3％的半纤维素或称戊聚糖，主要由阿拉伯木聚糖组成，占戊聚糖总量的三分之二左右。戊聚糖能吸收十倍于自身重量的水，面团吸水量的近四分之一是被戊聚糖吸收的。半纤维素酶能分解半纤维素，添加适量的半纤维素酶可部分降解不溶性戊聚糖和水溶性戊聚糖，使其释放出部分接合水，这部分水分可提高面团的稳定性和延伸性，能促进淀粉的糊化，增大馒头体积、改善内部结构，软化瓤心。
面粉中包含1-2％的脂类物质，其中以非极性脂质为主，这些非极性脂类物质本身对馒头并无显著作用，但可通过脂肪酶的水解作用生成具有乳化剂性能的极性脂质，从而促进面筋网络的形成，并通过和淀粉的络合作用达到馒头保鲜的目的。
乳化剂在淀粉类食品抗老化方面有着显著的作用效果。乳化剂能够同淀粉分子发生络合作用形成稳定的复合物，防止了因淀粉分子之间的再结晶而发生老化。糊化的直链淀粉是在分子内氢键的作用下发生链卷曲，形成α-螺旋状结构，这种α-螺旋状结构的内部形成一个疏水腔，具有疏水作用，乳化剂的疏水基团进入α-螺旋结构内并在这里与淀粉以疏水方式结合起来，形成一种稳定的强复合物，直链淀粉就在淀粉粒中被固定下来，向淀粉周围自由水中溶出的直链淀粉减少，防止了因淀粉分子之间的再结晶而发生老化。支链淀粉的直链状螺旋结构少，与乳化剂形成复合物的能力较小，但乳化剂借助氢键加成到支链淀粉的外部分枝上产生相互作用，防止淀粉的再结晶老化。
亲水性胶体具有良好的成膜性，能够防止馒头在加工或贮藏过程中水分的散失，同时多数胶体本身是多糖，其羟基能与淀粉链上的羟基及周围的水分形成大量的氢键，起到阻止淀粉回生的作用，再者，胶体大多数都具有很高的吸水、持水能力，从而大大提高了馒头的含水总量，对馒头失水老化起到延缓作用。
附图说明
图1是实施例1的物性测试仪测试的馒头柔软度；
图2是实施例2的物性测试仪测试的馒头柔软度；
图3是实施例3的物性测试仪测试的馒头柔软度；
图4是实施例4的物性测试仪测试的馒头柔软度；
图5是实施例5的物性测试仪测试的馒头柔软度。
采用物性测试仪(Texture Analyser XT2i)，使用SMSP/35型探头，TPA程序测定不同保存时间的保鲜馒头的柔软度，并与对照馒头样本作对比的结果，其中图中“克”为物性测试仪单位。
根据馒头柔软度改善率计算公式：
其中R为馒头柔软度改善率，yn为贮存n天后对照馒头柔软度，xn为贮存n天后保鲜馒头柔软度。
具体实施方式
实施例1，馒头保鲜抗老化复合改良剂由以下重量百分比的原料组成：真菌α-淀粉酶2％，木聚糖酶3％，磷脂酶4％，硬脂酰乳酸钙钠50％，单硬脂酸甘油酯10％，羧甲基纤维素钠27％，磷酸三钙4％。
图1为物性测试仪测试馒头柔软度曲线，b为添加馒头保鲜抗老化复合改良剂面粉蒸制的保鲜馒头样本，a为对照样本，保存天数为2天，相对比本发明馒头柔软度改善率为39.2％。
实施例2，馒头保鲜抗老化复合改良剂由以下重量百分比的原料组成：细菌α-淀粉酶1％，木聚糖酶7％，脂肪水解酶3％，硬脂酰乳酸钙钠60％，羧甲基纤维素钠25％，二氧化硅4％。
图2为物性测试仪测试馒头柔软度曲线，b为添加馒头保鲜抗老化复合改良剂面粉蒸制的保鲜馒头样本，a为对照样本，保存天数为7天，相对比本发明馒头柔软度改善率为41.4％。
实施例3，馒头保鲜抗老化复合改良剂由以下重量百分比的原料组成：葡萄糖淀粉酶3％，戊聚糖酶5％，磷脂酶7％，二乙酰酒石酸单甘酯19％，单硬脂酸甘油酯20％，三聚甘油酯20％，魔芋粉20％，磷酸三钙6％。
图3为物性测试仪测试馒头柔软度曲线，b为添加馒头保鲜抗老化复合改良剂面粉蒸制的保鲜馒头样本，a为对照样本，保存天数为5天，相对比本发明馒头柔软度改善率为65％。
实施例4，馒头保鲜抗老化复合改良剂由以下重量百分比的原料组成：β-淀粉酶5％，木聚糖酶4％，磷脂酶5％，硬脂酰乳酸钙钠30％，三聚甘油酯13％，羧甲基纤维素钠40％，二氧化硅3％。
图4为物性测试仪测试馒头柔软度曲线，b为添加馒头保鲜抗老化复合改良剂面粉蒸制的保鲜馒头样本，a为对照样本，保存天数为5天，相对比本发明馒头柔软度改善率为58.5％。
实施例5，馒头保鲜抗老化复合改良剂由以下重量百分比的原料组成：麦芽糖酶7％，戊聚糖酶6％，磷脂酶6％，硬脂酰乳酸钙钠30％，三聚甘油酯10％，羧甲基纤维素钠39％，磷酸三钙2％。
图5为物性测试仪测试馒头柔软度曲线，b为添加馒头保鲜抗老化复合改良剂面粉蒸制的保鲜馒头样本，a为对照样本，保存天数为6天，相对比本发明馒头柔软度改善率为35.6％。
实施例6，馒头保鲜抗老化复合改良剂由以下重量百分比的原料组成：细菌α-淀粉酶4％，木聚糖酶5％，磷脂酶6％，硬脂酰乳酸钙钠10％，单硬脂酸甘油酯10％，二乙酰酒石酸单甘酯20％，三聚甘油酯10％，羧甲基纤维素钠30％，二氧化硅5％。
实施例7，馒头保鲜抗老化复合改良剂由以下重量百分比的原料组成：麦芽糖酶1％，戊聚糖酶4％，磷脂酶5％，硬脂酰乳酸钙钠25％，三聚甘油酯20％，羧甲基纤维素钠39％，磷酸三钙6％。
Claims (5)
1.一种馒头保鲜抗老化复合改良剂，其特征在于，由以下重量比原料组成：淀粉水解酶1-7％，半纤维素酶3-7％，脂肪酶3-7％，乳化剂40-70％，亲水性胶体15-40％，抗结剂2-6％；所述乳化剂为硬脂酰乳酸钙钠、单硬脂酸甘油酯、二乙酰酒石酸单甘酯、三聚甘油酯中的任意一种、两种、三种或四种；所述亲水性胶体为羧甲基纤维素钠或魔芋粉；所述抗结剂为磷酸三钙或二氧化硅。
2.如权利要求1所述的馒头保鲜抗老化复合改良剂，其特征在于，由以下重量比原料组成：淀粉水解酶2-5％，半纤维素酶4-7％，脂肪酶3-5％，乳化剂45-60％，亲水性胶体20-30％，抗结剂3-5％。
3.如权利要求1或2所述的馒头保鲜抗老化复合改良剂，其特征在于，淀粉水解酶为真菌α-淀粉酶、细菌α-淀粉酶、β-淀粉酶、葡萄糖淀粉酶或麦芽糖酶。
4.如权利要求1或2所述的馒头保鲜抗老化复合改良剂，其特征在于，半纤维素酶为真菌木聚糖酶或戊聚糖酶。
5.如权利要求1或2所述的馒头保鲜抗老化复合改良剂，其特征在于，脂肪酶为脂肪水解酶或磷脂酶。
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| CN101524092B (zh) * | 2008-03-07 | 2011-12-14 | 深圳市海川实业股份有限公司 | 一种面包粉改良剂 |
| CN101406311B (zh) * | 2008-11-07 | 2010-09-29 | 江南大学 | 一种米制食品——蔴薯的抗老化方法 |
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| CN102057969B (zh) * | 2010-11-15 | 2012-12-05 | 河南工业大学 | 一种传统发酵面制品抗老化剂的制备方法 |
| CN102613659B (zh) * | 2012-04-11 | 2013-12-18 | 苏州先阔生物科技有限公司 | 一种抗淀粉老化组合物及其应用 |
| CN103284022A (zh) * | 2013-06-29 | 2013-09-11 | 深圳富锦食品工业有限责任公司 | 一种草饼的制备方法 |
| CN104381829B (zh) * | 2014-12-08 | 2018-03-23 | 扬州名佳食品有限公司 | 一种优质南方小麦馒头粉及其制备方法和应用 |
| CN104543623A (zh) * | 2014-12-19 | 2015-04-29 | 山东圣琪生物有限公司 | 一种抗淀粉老化的食品改良剂 |
| CN106509830A (zh) * | 2016-10-31 | 2017-03-22 | 广州嘉德乐生化科技有限公司 | 一种淀粉抗老化剂及其制备方法 |
| CN106579337A (zh) * | 2016-12-23 | 2017-04-26 | 青岛品品好食品发展有限公司 | 一种馒头改良剂 |
| CN108477590A (zh) * | 2018-02-08 | 2018-09-04 | 扬州冶春食品生产配送股份有限公司 | 一种扬州调理炒饭复热品质提升及货架期延长的方法 |
| CN109805354A (zh) * | 2019-04-08 | 2019-05-28 | 上海菩圆生物科技有限公司 | 一种肠粉品质改良剂及其使用方法 |
| CN112244061A (zh) * | 2020-10-23 | 2021-01-22 | 泉州贝夫食品有限公司 | 一种含有植物纤维的蒸米糕及其制备方法 |
| CN112493466B (zh) * | 2020-12-09 | 2023-01-17 | 珠海麦香工坊食品有限公司 | 一种开花馒头的蒸制方法 |
| CN113142474B (zh) * | 2021-05-20 | 2022-08-12 | 四川省食品发酵工业研究设计院有限公司 | 酶制剂、使用该酶制剂制备糯米粉的方法及其产品 |
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