CN104255853A - 提高无面筋蛋白面团发酵性能的改良剂、制备方法及应用 - Google Patents
提高无面筋蛋白面团发酵性能的改良剂、制备方法及应用 Download PDFInfo
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- CN104255853A CN104255853A CN201410453329.3A CN201410453329A CN104255853A CN 104255853 A CN104255853 A CN 104255853A CN 201410453329 A CN201410453329 A CN 201410453329A CN 104255853 A CN104255853 A CN 104255853A
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Abstract
本发明提供一种提高无面筋蛋白面团发酵性能的改良剂，所述改良剂包括如下重量份的各组分：淀粉60-70、酒曲1-5、乳酸菌1-5、VC 5-10、谷胱甘肽0.0001-5、L-半胱氨酸0.0001-5、葡萄糖氧化酶0.1-0.5、α-淀粉酶0.1-0.5、漆酶0.1-0.5、谷胺酰转氨酶0.1-0.5、半纤维素酶0.1-0.5、戊聚糖酶0.1-0.5、蛋白1-10、食品胶1-10和糖1-10。本发明提供的改良剂可明显改善无面筋马铃薯面团的发酵性能、风味特性和抗氧化性。
Description
技术领域
本发明涉及食品工程领域，具体地说，涉及一种提高无面筋蛋白面团发酵性能的改良剂。
背景技术
近年来，乳糜泻患者的数量在逐渐增加，占全世界人口的1％。乳糜泻病是一种消化紊乱症，导致患者对一些营养成分如矿物质、叶酸、脂溶性维生素吸收不良。乳糜泻患者不能摄入含有面筋蛋白的谷物，如黑麦、大麦和黑小麦。唯一有效的治疗方法是终生摄入无面筋蛋白的食品。因此，为了满足不断增长的需求，开发无面筋蛋白的食品至关重要。
发酵食品是人们常见的食品种类之一，如面包、馒头、发糕等，传统发酵食品一般由小麦粉制作，麦醇溶蛋白和麦谷蛋白对于发酵食品的制作是必须的，它们可以形成面筋的网络结构，形成具有良好强度和弹性的面团。通常情况下，在醒发和烹制阶段，小麦面团能保持二氧化碳，实现发酵产品所需的体积和结构。缺少面筋蛋白，形成的面团不具有伸展性，导致产品的体积较小，硬度较大。由于缺失面筋蛋白导致产品的加工性能、质构、外观品质较差，因此，提高无面筋蛋白面团的发酵性能成为发酵食品科学中亟待解决的技术问题。
我国是马铃薯生产大国，种植面积约为520.5万公顷。据FAO统计，2011年我国马铃薯年产量约8835万吨。马铃薯是世界上仅次于小麦、水稻、玉米的第四大粮食作物。马铃薯具有很高的营养价值，被称为“十全十美的食物”。因此用马铃薯替代小麦粉用于发酵产品可以提高乳糜泻患者食品的营养功能。
目前，提高发酵性能的改良剂一般仅适用于小麦粉，鲜见用于提高无面筋蛋白马铃薯面团发酵性能的改良剂的相关研究报道。
发明内容
本发明的目的是提供一种提高无面筋蛋白面团发酵性能的改良剂、其制备方法及应用。
为了实现本发明目的，本发明的一种提高无面筋蛋白面团发酵性能的改良剂，所述改良剂包括如下重量份的各组分：淀粉60-70、酒曲1-5、乳酸菌1-5、VC 5-10、谷胱甘肽0.0001-5、L-半胱氨酸0.0001-5、葡萄糖氧化酶0.1-0.5、α-淀粉酶0.1-0.5、漆酶0.1-0.5、谷胺酰转氨酶0.1-0.5、半纤维素酶0.1-0.5、戊聚糖酶0.1-0.5、蛋白1-10、食品胶1-10和糖1-10。
其中，所述淀粉包括但不限于玉米淀粉、马铃薯淀粉、木薯淀粉、甘薯淀粉、预糊化淀粉、山药淀粉、板栗淀粉等中的一种或几种。
所述酒曲包括米曲霉接种的米曲、根霉菌接种的根霉曲、黑曲霉接种的酒曲等中的一种或几种。
所述谷胱甘肽包括氧化型和/或还原型谷胱甘肽。
所述蛋白包括但不限于大豆蛋白、马铃薯蛋白、玉米蛋白、大米蛋白、花生蛋白、乳清分离蛋白、乳清浓缩蛋白、酪蛋白等中的一种或几种。
所述食品胶为甘薯果胶、甜菜果胶、苹果果胶、柑橘果胶、柚皮果胶、菠萝果胶、蓝莓果胶、柠檬果胶、黄原胶、卡拉胶、魔芋胶、瓜尔豆胶、阿拉伯胶、羟丙基甲基纤维素、甲基纤维素、微晶纤维素等中的一种或几种。
所述糖为海藻糖、葡萄糖、果糖、半乳糖、麦芽糖、阿拉伯糖、糊精、环糊精、β-葡聚糖、阿拉伯木聚糖及糖醇等中的一种或几种。
本发明提供的提高无面筋蛋白面团发酵性能的改良剂，其制备方法为：将淀粉、蛋白、食品胶和糖混合均匀，然后加入酒曲、乳酸菌、葡萄糖氧化酶、α-淀粉酶、漆酶、谷胺酰转氨酶、半纤维素酶和戊聚糖酶，混合均匀，最后加入VC、谷胱甘肽和L-半胱氨酸，混匀即得。
本发明还提供所述改良剂在制备无面筋蛋白面团中的应用。其是将所述改良剂与马铃薯粉按0.1-2:100的重量比混合，然后加入适量的水搅拌形成面团，即得无面筋蛋白面团。
本发明克服了无面筋蛋白马铃薯发酵性能弱，产品比体积小等不足，并且可以提高面团中风味物质的含量和抗氧化性。
具有以下优点：
(一)谷胺酰转氨酶和漆酶可以催化马铃薯蛋白的聚合和交联作用，使较小的蛋白质分子形成大分子的蛋白质结合物。
(二)酒曲产生的蛋白酶可以使马铃薯蛋白质部分降解，从而易于与淀粉颗粒聚合，降低无面筋蛋白马铃薯面团的流动性，产生的巯基氧化酶可以氧化巯基形成稳定的二硫键。
(三)食品胶在一定条件下能充分水化形成黏稠的大分子物质，在无面筋蛋白马铃薯面团中可以起到增稠、增黏等作用，提高面团保持气体的能力。
(四)改良剂中的各组分之间发生协同作用，相辅相成，不仅可以提高无面筋马铃薯面团的发酵能力，而且制备方法简单，易于工业化生产。
附图说明
图1为本发明实施例4中马铃薯面团发酵体积；其中，A未添加改良剂，B添加2％改良剂。
具体实施方式
以下实施例用于说明本发明，但不用来限制本发明的范围。若未特别指明，实施例中所用的技术手段为本领域技术人员所熟知的常规手段，所用原料均为市售商品。
实施例1 提高无面筋蛋白面团发酵性能的改良剂及其制备方法
本实施例中的无面筋蛋白马铃薯面团改良剂，由以下质量百分含量的原料制备而成：玉米淀粉65％、米曲霉接种的米曲1％、根霉菌接种的根霉曲1％、黑曲霉接种的酒曲1％、乳酸菌2％、VC 5％、还原型谷胱甘肽1％、L-半胱氨酸1％、葡萄糖氧化酶0.5％、α-淀粉酶0.5％、漆酶0.25％、谷胺酰转氨酶0.25％、半纤维素酶0.25％、戊聚糖酶0.25％、大豆蛋白10％、柑橘果胶10％和山梨糖醇1％。
本实施例改良剂的制备方法为：将玉米淀粉、大豆蛋白、甘薯果胶、山梨糖醇混合均匀，然后加入混合均匀的米曲霉接种的米曲、根霉菌接种的根霉曲、黑曲霉接种的酒曲、乳酸菌、葡萄糖氧化酶、α-淀粉酶、漆酶、谷胺酰转氨酶、半纤维素酶和戊聚糖酶，混合均匀，最后加入混合均匀的VC、还原型谷胱甘肽和L-半胱氨酸，混匀即得。
实施例2 提高无面筋蛋白面团发酵性能的改良剂及其制备方法
本实施例中无面筋蛋白马铃薯面团改良剂，由以下质量百分含量的原料制备而成：木薯淀粉70％、根霉菌接种的根霉曲2％、黑曲霉接种的酒曲1％、乳酸菌2％、VC 3％、还原型谷胱甘肽1％、L-半胱氨酸1％、葡萄糖氧化酶0.5％、α-淀粉酶0.5％、漆酶0.25％、谷胺酰转氨酶0.25％、半纤维素酶0.25％、戊聚糖酶0.25％、大豆蛋白10％、羧丙级甲基纤维素5％、柑橘果胶5％和海藻糖3％。
本实施例改良剂的制备方法为：将木薯淀粉、大豆蛋白、羧丙基甲基纤维素、柑橘果胶、海藻糖混合均匀，然后加入混合均匀的根霉菌接种的根霉曲、黑曲霉接种的酒曲、乳酸菌、葡萄糖氧化酶、α-淀粉酶、漆酶、谷胺酰转氨酶、半纤维素酶和戊聚糖酶，混合均匀，最后加入混合均匀的VC、还原型谷胱甘肽和L-半胱氨酸，混匀即得。
实施例3 提高无面筋蛋白面团发酵性能的改良剂及其制备方法
本实施例中无面筋蛋白马铃薯面团改良剂，由以下质量百分含量的原料制备而成：玉米淀粉35％、木薯淀粉20％、预糊化淀粉15％、黑曲霉接种的酒曲3％、乳酸菌2％、VC 3％、还原型谷胱甘肽0.5％、氧化性谷胱甘肽0.5％、L-半胱氨酸1％、葡萄糖氧化酶0.5％、α-淀粉酶0.5％、漆酶0.25％、谷胺酰转氨酶0.25％、半纤维素酶0.25％、戊聚糖酶0.25％、大豆蛋白10％、羧丙级甲基纤维素5％、柑橘果胶2.5％、苹果果胶2.5％和阿拉伯木聚糖3％。
本实施例改良剂的制备方法为：将玉米淀粉、木薯淀粉、预糊化淀粉、大豆蛋白、羧丙基甲基纤维素、柑橘果胶、苹果果胶、阿拉伯木聚糖混合均匀，然后加入混合均匀的接种的黑曲霉接种的酒曲、乳酸菌、葡萄糖氧化酶、α-淀粉酶、漆酶、谷胺酰转氨酶、半纤维素酶和戊聚糖酶，混合均匀，最后加入混合均匀的VC、还原型谷胱甘肽、氧化型谷胱甘肽和L-半胱氨酸，混匀即得。
实施例4 提高无面筋蛋白面团发酵性能的改良剂的应用
向马铃薯粉中按2％(重量百分数)的比例加入实施例1中制备的改良剂，混合均匀，按需要加入适量的水搅拌形成面团，得到无面筋蛋白马铃薯面团。在发酵面团体积、面团中挥发性风味物质的含量、抗氧化性等方面与未添加改良剂的马铃薯面团进行比较，结果如表1所示。
1、发酵面团体积
将上述制备的无面筋蛋白马铃薯面团放入带有刻度的量杯中，于36℃、湿度70％的条件下发酵40min，记录发酵面团体积。
2、面团中挥发性风味物质含量的测定方法
称取2g面团样品，将样品分割成大约5mm*5mm*lmm的碎片。放入15mL SPME样品瓶中，样品约占瓶子体积的3/5，盖好瓶盖。然后将样品瓶放人60℃恒温水浴中.将老化好的萃取头插入样品瓶的上空，顶空萃取40min。将萃取后的纤维头用手柄退回到针头内，拔出针头并进样，以不分流模式解析风味物质5min。气相色谱条件：SPME-DB5MS毛细管色谱柱(60m*0.32mm*1μm)；载气He流量：恒流，1.2mL/min；分流速度：10mL/min，前2min不分流，而后再分流：分流比：12：1；升温程序：起始温度40％，保留lmin，然后以6℃/min升到160℃，然后以10℃/min升至250℃，保留10min。
质谱条件：电离方式：EI；进样孔温度：250℃；粒子源温度：200℃；电子能量：70eV：发射电流：200uA；采集方式：全扫描；采集质量范围：33-495mau。采用GC-MS分析完成后.通过化学工作站数据处理软件分析谱图，检索NIST2.5谱图库，确定挥发性物质的各个化学成分的结构式，通过总峰面积表示风味物质的含量。
3、抗氧化性的测定
采用ORAC(oxygen radical absorbance capacity)方法测定样品的对ROO·的抑制活性。具体参考Prior等(2003)的方法并稍作修改。ORAC反应在75mmol/L磷酸盐缓冲液(pH＝7.4)环境中进行，所有溶液均采用缓冲液配制和稀释。配制高浓度荧光素钠(SodiumFluorescein,FL)储备液，于4℃避光保存，试验时稀释至63nmol/L；AAPH溶液稀释至18.28mmol/L。96微孔板中加入20μL待测样品、20μL缓冲溶液、20μL FL溶液，37℃保温10min后，立即加入140μLAAPH溶液，置于多功能酶标仪中，在激发波长485nm和发射波长535nm下测定荧光值，时间间隔设为2.0min，测定次数为60次。各微孔不同时间点的绝对荧光强度值与不添加AAPH样品组荧光强度相比，折算成相对荧光强度Fi，采用近似积分法计算荧光衰减曲线下面积。
Fi＝fi(+AAPH)/fi(-AAPH)
其中，fi(+AAPH)代表添加AAPH的反应溶液的荧光强度；fi(-AAPH)代表不添加AAPH的反应溶液的荧光强度。
AUC＝2×(F0+F1+……+Fn)-Fi-Fn
其中，Fi代表第i个测定时间点的相对荧光强度值。
net AUC＝AUCsample–AUCblank
其中，AUCsample为添加样品组荧光衰减曲线下面积；AUCblank为不添加样品组荧光衰减曲线下面积。
以trolox为标准品在0-60μg/mL的浓度范围内建立标准曲线，以trolox溶液浓度为横坐标，以netAUC为纵坐标绘制标准曲线，得到线性方程y＝0.8898x+2.5805，R2＝0.9929。样品的氧自由基吸收能力表示为trolox的质量当量，即μg trolox/g面团。
表1 改良剂对发酵面团体积、挥发性风味物质含量及抗氧化性的影响
由表1可知，添加实施例1的改良剂的发酵面团体积、挥发性风味物质含量的总峰面积、抗氧化性分别是未加改良剂的2.25倍、3.52倍2.92倍，由此可知，添加此种改良剂可以明显改善面团的发酵性能，增加挥发性风味物质的含量，提高抗氧化性。
虽然，上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
Claims (10)
1.一种提高无面筋蛋白面团发酵性能的改良剂，其特征在于，所述改良剂包括如下重量份的各组分：淀粉60-70、酒曲1-5、乳酸菌1-5、VC 5-10、谷胱甘肽0.0001-5、L-半胱氨酸0.0001-5、葡萄糖氧化酶0.1-0.5、α-淀粉酶0.1-0.5、漆酶0.1-0.5、谷胺酰转氨酶0.1-0.5、半纤维素酶0.1-0.5、戊聚糖酶0.1-0.5、蛋白1-10、食品胶1-10和糖1-10。
2.根据权利要求1所述的改良剂，其特征在于，所述淀粉包括但不限于玉米淀粉、马铃薯淀粉、木薯淀粉、甘薯淀粉、预糊化淀粉、山药淀粉、板栗淀粉中的一种或几种。
3.根据权利要求1所述的改良剂，其特征在于，所述酒曲包括米曲霉接种的米曲、根霉菌接种的根霉曲、黑曲霉接种的酒曲中的一种或几种。
4.根据权利要求1所述的改良剂，其特征在于，所述谷胱甘肽包括氧化型和/或还原型谷胱甘肽。
5.根据权利要求1所述的改良剂，其特征在于，所述蛋白包括但不限于大豆蛋白、马铃薯蛋白、玉米蛋白、大米蛋白、花生蛋白、乳清分离蛋白、乳清浓缩蛋白、酪蛋白中的一种或几种。
6.根据权利要求1所述的改良剂，其特征在于，所述食品胶为甘薯果胶、甜菜果胶、苹果果胶、柑橘果胶、柚皮果胶、菠萝果胶、蓝莓果胶、柠檬果胶、黄原胶、卡拉胶、魔芋胶、瓜尔豆胶、阿拉伯胶、羟丙基甲基纤维素、甲基纤维素、微晶纤维素中的一种或几种。
7.根据权利要求1所述的改良剂，其特征在于，所述糖为海藻糖、葡萄糖、果糖、半乳糖、麦芽糖、阿拉伯糖、糊精、环糊精、β-葡聚糖、阿拉伯木聚糖及糖醇中的一种或几种。
8.权利要求1-7任一项所述改良剂的制备方法，其特征在于，将淀粉、蛋白、食品胶和糖混合均匀，然后加入酒曲、乳酸菌、葡萄糖氧化酶、α-淀粉酶、漆酶、谷胺酰转氨酶、半纤维素酶和戊聚糖酶，混合均匀，最后加入VC、谷胱甘肽和L-半胱氨酸，混匀即得。
9.权利要求1-7任一项所述改良剂在制备无面筋蛋白面团中的应用。
10.根据权利要求9所述的应用，其特征在于，其是将所述改良剂与马铃薯粉按0.1-2:100的重量比混合，然后加入适量的水搅拌形成面团，即得无面筋蛋白面团。
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| CN113317466A (zh) * | 2021-07-05 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | 一种预发酵薯类馒头自发粉的制备方法 |
| CN115644213A (zh) * | 2022-10-27 | 2023-01-31 | 四川东方主食产业技术研究院 | 一种无麸质马铃薯全粉面包及其加工方法 |
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