CN101797024B - Preparation method and application of antioxidant syrup - Google Patents
Preparation method and application of antioxidant syrup Download PDFInfo
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- CN101797024B CN101797024B CN2010101364346A CN201010136434A CN101797024B CN 101797024 B CN101797024 B CN 101797024B CN 2010101364346 A CN2010101364346 A CN 2010101364346A CN 201010136434 A CN201010136434 A CN 201010136434A CN 101797024 B CN101797024 B CN 101797024B
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Abstract
The invention discloses preparation method and application of antioxidant syrup. The preparation method includes the following steps: (1) starter propagation is carried out; (2) alpha-amylase is added for hydrolysis; (3) beta-amylase is added for hydrolysis; (4) insoluble precipitate is removed; (5) heat preservation reaction is carried out, thus obtaining the syrup with antioxidation. The syrup prepared by the method is in golden yellow, has caramel sweet smell, can obviously inhibit oil-containing candy product flavour from being changed in storage period and obviously prolongs the product quality guarantee period of oil-containing candy product. The syrup prepared by the invention has obvious antioxidant activity, the oxidation resistance thereof can be equivalent to that of vc and sodium D-isoascorbate, and oxidation of oil-containing candy product can be obviously inhibited.
Description
Technical field
The present invention relates to technical field of food biotechnology, be specifically related to a kind of preparation method and application of antioxidant syrup.
Background technology
Anti-oxidant is mainly used in the oxidative rancidity that prevents grease and fat-rich food, and faded by oxidation causes, brown stain and vitamin is destroyed etc.Have the compound that suppresses oxidative degradation the hundreds of kind is arranged, can be used for human consumption but have only seldom.Use to such an extent that be artificial synthetized oxidation preventive agent such as TBHQ (TBHQ), dibutyl hydroxy toluene (BHT), butylated hydroxy anisole (BHA), gallic acid propionic acid (PG), L-ascorbyl palmitate (AP) etc. the most widely at present.Yet these synthetized oxidation preventive agents are owing to the potential hazard to health, and the application on food more and more is restricted.In nearest 20 years, people turn to sight and come from vegeto-animal anti-oxidant natural, safety.Natural not only can prevent the oxidation of grease system in the food, and can prevent the harm of free radical in the human body, and the various degenerative disorders that delay senility and cause are like cancer, diabetes or the like.
Saqima and Butyrum heart sugar are typical case's representatives of China's tradition confectionery, and market capacity is very big, is one of article item most active in the similar products.Saqima quality crisp-fried is soft, and is agreeably sweet, the color and luster yellow fraction, and pure taste more has the instant characteristics of inlet, is the good selection of tourism and leisure dessert at home; Butyrum heart sugar then becomes the leading brand product in candy market recently because of its unique crisp-fried taste.Yet, being rich in various grease in the food such as saqima, Butyrum heart sugar, Oxidation of Fat and Oils is to cause this based food quality badness, short key factor of shelf-life.Present most of anti-oxidant allows all can not reach desirable effect within the scope of application in country.
Summary of the invention
The objective of the invention is to overcome the above-mentioned deficiency that prior art exists, a kind of preparation method and application of antioxidant syrup are provided.The present invention realizes through following technical scheme:
A kind of preparation method of antioxidant syrup comprises the steps:
(1) system is bent; With the raw material through the twin-screw extrusion process, adding sterilized water, to make the moisture content of raw material mass fraction be 45-50%, and inoculation aspergillus oryzae system is bent, Daqu;
(2) liquefaction: after the Daqu pulverizing, mix with the water of 2-8 times of spirit quality, add AMS, being hydrolyzed into DE is 15-35%, after protein degree is 10-30%;
(3) saccharification: it is 50-75% that the interpolation beta amylase is hydrolyzed into DE, and enzyme goes out;
(4) filter: enzymolysis liquid is filtered dispel infusible precipitate, be concentrated into solid content 50-60%;
(5) reaction: syrup is warming up to 90-100 ℃, and insulation 60-120min gets antioxidant syrup.
In the above-mentioned method, the bent condition of the said system of step (1) is: the bent time of system is 1-3 days, and temperature is at 25-35 ℃, relative humidity 60%-100%.
In the above-mentioned method, said raw material be in corn, rice or the wheat any one with cornstarch by 1: the part by weight of 3-8 mixes.
In the above-mentioned method, said twin-screw extrusion process is that screw speed is: 120-200r/min; Die head temperature is: 140-180 ℃.
In the above-mentioned method, the said enzyme condition of going out is 85-95 ℃ of insulation 20-30min.
The present invention also provides the antioxidant syrup of said method preparation, is applied to be rich in the anti-oxidant of grease sugar prod.
The present invention compared with prior art has following advantage:
1, the present invention utilizes reduced sugar and anti-oxidation peptide that protein digestion produces and free amino acid to carry out Maillard reaction; Prepared syrup has obvious antioxidation activity; Its oxidation resistance and Vc are suitable with the D-sodium isoascorbate, can significantly suppress the oxidation of oil-containing lipolysaccharide goods.
2, the present invention utilizes the twin-screw extrusion process to replace traditional spray process and gunite; And utilize the synergistic function between complex enzyme such as the bent gained protease of system, amylase and AMS and the beta amylase; Significantly reduce production cost, improved raw material availability.
3, the syrup that makes of this method has the fragrant and sweet gas of caramel for golden yellow, can obviously suppress the storage life to include the bad change of oleosacchara goods local flavor, the shelf life of products of oil-containing candy.
The specific embodiment
The ABTS radical scavenging activity of anti-oxidation peptide is measured:
ABTS
+Storing solution preparation: with deionized water with ABTS and K
2S
2O
8Dissolve respectively and mix, make its final concentration be respectively 7mmol/L and 2.45mmol/L, under room temperature, lucifuge condition, leave standstill 12～16h, this storing solution can be stablized 3～4 days.During mensuration, with ABTS
+(10mmol/L, pH7.4) dilution makes its absorbance reach 0.700 ± 0.020 (under the 734nm wavelength) to storing solution, forms ABTS with phosphate buffer
+Measure liquid.Get 4.0mlABTS
+Measure liquid, add 40 μ l Trolox or sample diluting liquids, the 30s that accurately vibrates, the light absorption value at 734nm place behind the assaying reaction 6min.Trolox concentration has the better linearity relation when 0～4mmol/L.Each sample is measured three concentration and linear at least, calculates average Trolox equivalent (Trolox Equivalent Antioxidant Capacity), i.e. the TEAC value.
Total nitrogen * 100% in total nitrogen/raw material in material protein utilization rate=raw material supernatant;
Total nitrogen adopts Kjeldahl to measure.
Below in conjunction with specific embodiment the present invention is done further explanation.
Embodiment 1
System is bent: corn is mixed with the part by weight of cornstarch by 1: 3, through screw speed be: 150r/min; Die head temperature is: after 150 ℃ the twin-screw extrusion process, add sterilized water and make the moisture content of raw material mass fraction reach 50%, inoculation aspergillus oryzae system is bent, is 30 ℃ in temperature, cultivates 2 days under the condition of relative humidity 100%, gets Daqu;
Liquefaction: after the Daqu pulverizing, mix with the water of 3 times of spirit qualities, add AMS, being hydrolyzed into DE is 35%, and protein degree is 30%, and the utilization rate of protein reaches 94.5% in the raw material at this moment;
Saccharification: add beta amylase to DE be 50%, 95 ℃ of insulation 20min enzyme that goes out;
Filter: enzymolysis liquid is filtered dispel infusible precipitate, be concentrated into solid content 50%;
Reaction: syrup is warming up to 100 ℃, and insulation 80min gets antioxidant syrup.
Embodiment 2
System is bent: cassava is mixed with the part by weight of cornstarch by 1: 5, through screw speed be: 120r/min; Die head temperature is: after 180 ℃ the twin-screw extrusion process, add sterilized water and make the moisture content of raw material mass fraction reach 48%, inoculation aspergillus oryzae system is bent, is 25 ℃ in temperature, cultivates 3 days under the condition of relative humidity 80%, gets Daqu;
Liquefaction: after the Daqu pulverizing, mix with the water of 6 times of spirit qualities, add AMS, being hydrolyzed into DE is 30%, and after protein degree was 21.6%, the utilization rate of protein reached 93.2% in the raw material at this moment;
Saccharification: add beta amylase to DE be 65%, 90 ℃ of insulation 25min enzyme that goes out;
Filter: enzymolysis liquid is filtered dispel infusible precipitate, be concentrated into solid content 60%;
Reaction: syrup is warming up to 95 ℃, and insulation 100min gets antioxidant syrup.
Embodiment 3
System is bent: rice is mixed with the part by weight of cornstarch by 1: 8, through screw speed be: 200r/min; Die head temperature is: after 170 ℃ the twin-screw extrusion process, add sterilized water and make the moisture content of raw material mass fraction reach 50%, inoculation aspergillus oryzae system is bent, is 35 ℃ in temperature, cultivates 1 day under the condition of relative humidity 95%, gets Daqu;
Liquefaction: after the Daqu pulverizing, mix with the water of 5 times of spirit qualities, add AMS, being hydrolyzed into DE is 28%, and after protein degree was 28%, the utilization rate of protein reached 91.9% in the raw material at this moment;
Saccharification: add beta amylase to DE be 70%, 90 ℃ of insulation 25min enzyme that goes out;
Filter: enzymolysis liquid is filtered dispel infusible precipitate, be concentrated into solid content 55%;
Reaction: syrup is warming up to 100 ℃, and insulation 110min gets antioxidant syrup.
The antioxidation activity of glue antioxidant syrup provided by the present invention and water-soluble Vc, D-sodium isoascorbate are suitable, see table 1 (oxidation resistance of embodiment syrup is in anhydrous solid content).
Table 1
Anti-oxidant ABTS radical scavenging activity anti-oxidant ABTS radical scavenging activity
(mM?Trolox/mg) (mM?Trolox/mg)
Embodiment 1 54.23 Vc 54.29
Embodiment 2 48.25 D-sodium isoascorbates 45.76
Embodiment 3 59.29 TBHQ 56.64
Claims (4)
1. the preparation method of an antioxidant syrup is characterized in that comprising the steps:
(1) system is bent: with the raw material through the twin-screw extrusion process, adding sterilized water, to make the moisture content of raw material mass fraction be 45-50%, and inoculation aspergillus oryzae system is bent, Daqu; Said raw material be in corn, rice or the wheat any one with cornstarch by 1: the part by weight of 3-8 mixes;
(2) liquefaction: after the Daqu pulverizing, mix with the water of 2-8 times of spirit quality, add AMS, being hydrolyzed into DE is 15-35%, after protein degree is 10-30%;
(3) saccharification: it is 50-75% that the interpolation beta amylase is hydrolyzed into DE, and enzyme goes out;
(4) filter: enzymolysis liquid is filtered remove infusible precipitate, be concentrated into solid content 50-60%;
(5) reaction: syrup is warming up to 90-100 ℃, and insulation 60-120min gets antioxidant syrup.
2. method according to claim 1, it is characterized in that the bent condition of the said system of step (1) is: the bent time of system is 1-3 days, temperature is at 25-35 ℃, relative humidity 60%-100%.
3. method according to claim 1 is characterized in that said twin-screw extrusion process is that screw speed is: 120-200r/min; Die head temperature is: 140-180 ℃.
4. method according to claim 1 is characterized in that the said enzyme condition of going out is 85-95 ℃ of insulation 20-30min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101364346A CN101797024B (en) | 2010-03-26 | 2010-03-26 | Preparation method and application of antioxidant syrup |
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| CN2010101364346A CN101797024B (en) | 2010-03-26 | 2010-03-26 | Preparation method and application of antioxidant syrup |
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| CN101797024B true CN101797024B (en) | 2012-09-05 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102823918A (en) * | 2012-08-31 | 2012-12-19 | 广州优锐生物科技有限公司 | Method for preparing edible antioxidant by Maillard reaction |
| CN114403275A (en) * | 2022-01-25 | 2022-04-29 | 中山市南方新元食品生物工程有限公司 | Caramel treats compound emulsifier and preparation method thereof |
| CN114668069B (en) * | 2022-04-25 | 2024-06-21 | 齐齐哈尔大学 | Preparation method of soybean protein glycosylation modification products with different sugar contents |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1337471A (en) * | 2001-09-03 | 2002-02-27 | 广西大学 | Isomaltose oligomer producing process with starch material |
| CN1587421A (en) * | 2004-08-10 | 2005-03-02 | 华南理工大学 | Method for producing high purity malt sugar product |
-
2010
- 2010-03-26 CN CN2010101364346A patent/CN101797024B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1337471A (en) * | 2001-09-03 | 2002-02-27 | 广西大学 | Isomaltose oligomer producing process with starch material |
| CN1587421A (en) * | 2004-08-10 | 2005-03-02 | 华南理工大学 | Method for producing high purity malt sugar product |
Non-Patent Citations (2)
| Title |
|---|
| 张云茹等.全酶法生产高麦芽糖浆及其工艺研究.《中国粮油学报》.2006,第21卷(第2期),第23-26页. * |
| 蒋世琼等.功能性低聚糖的制造和生产技术.《食品工业科技》.1999,第20卷(第3期),第64-65页. * |
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