CN107348512A - It is a kind of to avoid rare sugar method of easy caramelization and overgenerous Maillard reaction in food processing - Google Patents
It is a kind of to avoid rare sugar method of easy caramelization and overgenerous Maillard reaction in food processing Download PDFInfo
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- 238000006243 chemical reaction Methods 0.000 title claims abstract description 31
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 238000012545 processing Methods 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 21
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 claims abstract description 23
- 239000000661 sodium alginate Substances 0.000 claims abstract description 23
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 23
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 23
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 16
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 16
- 239000001527 calcium lactate Substances 0.000 claims abstract description 16
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 14
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 12
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 12
- 239000005862 Whey Substances 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 9
- 238000005253 cladding Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 20
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 18
- 239000007864 aqueous solution Substances 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 9
- 239000008188 pellet Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 125000003599 L-arabinosyl group Chemical group C1([C@H](O)[C@@H](O)[C@@H](O)CO1)* 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 17
- 229930006000 Sucrose Natural products 0.000 abstract description 17
- 239000005720 sucrose Substances 0.000 abstract description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 7
- 239000008103 glucose Substances 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000002028 premature Effects 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 150000001480 arabinoses Chemical class 0.000 abstract 2
- 102000003886 Glycoproteins Human genes 0.000 abstract 1
- 108090000288 Glycoproteins Proteins 0.000 abstract 1
- 229940074410 trehalose Drugs 0.000 abstract 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 17
- 240000004922 Vigna radiata Species 0.000 description 10
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 10
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 10
- 235000015895 biscuits Nutrition 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 8
- 238000005482 strain hardening Methods 0.000 description 8
- 230000008859 change Effects 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
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- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
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- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
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- 235000013365 dairy product Nutrition 0.000 description 2
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- 235000021067 refined food Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- AEMOLEFTQBMNLQ-SYJWYVCOSA-N (2s,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-SYJWYVCOSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000006253 efflorescence Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000007948 fast release tablet Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000002231 fructose derivatives Chemical class 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 150000002584 ketoses Chemical group 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000002027 skeletal muscle Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides the method for avoiding rare sugar that caramelization and Maillaid braun reaction easily occur in food processing.Present invention sodium alginate bonds PURE WHEY and rare sugar, forms particle, is protected glycoprotein structure, high temperature resistant so that rare sugar can avoid easy caramelization and overgenerous Maillard reaction during food processing and storage.One layer of sodium alginate, trehalose, calcium lactate film are coated again in particle surface in addition, calcium lactate improves the intensity of sodium alginate, prevent in premature collapse, L arabinoses or Tagatose can be transported to specified intestines and stomach, in the presence of human body acid, rapid disintegration, discharges L arabinoses or Tagatose, blocks absorption of the human body to sucrose, glucose.The cladding of outer layer strengthens rare sugared protective effect, can both prevent caramelization at low temperature, can bear more than 200 DEG C of high temperature again, resist the performance enhancement of Maillaid braun reaction.
Description
Technical field
The present invention relates to food processing field, more particularly to one kind to avoid rare sugar caramelization easy in food processing
With the method for overgenerous Maillard reaction.
Background technology
With the development of science and technology, rare sugar is more and more applied to make functional food processing, such as dieletic foodstuff, subtract
Fertile food etc..L-arabinose therein, Tagatose are approved as new resource food via defending planning commission（New raw-food material）, its
The distinctive function of blocking sucrose and glucose absorption, more and more applied to dieletic foodstuff, weight reduction product.L- is Arabic
The most representational physiological action of sugar is selectively to influence the invertase in small intestine, so as to suppress the absorption of sucrose.According to report
Road, 2% L-arabinose is added in sucrose, the absorption of 40% sucrose can be suppressed, while blood glucose value is lacked rise about
50%.Tagatose have lower calorific value, zero glycemic index, blood glucose passivation, without carious tooth, prebiotic function and antioxygen
Change the excellent nutritive peculiarities such as activity.
But overgenerous Maillard reaction easily occurs for L-arabinose, caramelization and mistake easily occur for Tagatose
In strong Maillard reaction.With Tagatose caramelization and overgenerous Maillard reaction easily occur for L-arabinose,
Cause product brown stain to have influence on the quality of product, make cold working food under normal temperature, caramelization will occur after one day ---
Change colour, gradually become partially red, Maillard reaction more serious-brown stain in hot-working, quickly become dark brown, this results in heat
The product of processing is also under-done, and surface color is not in continuation.
The second phase positive phoenix Liu Xing honor of primary track occasion Lv of volume 37 in 2011 is kindly helped secure the success of written by good fortune《The more recent application of L-arabinose is entered
Exhibition》) in 2_1.5L- arabinoses in bakery using " ... in addition, due to L-arabinose Maillard reaction it is strong '
Will be influenceed after addition baked product flavor and color ' therefore need to study related process and formula, to balance L- Arab
The influence of the overgenerous Maillard reaction of sugar.
Tagatose (D- Tagatose) is a kind of naturally occurring rare monose, is the ketose form of galactolipin, fructose
Epimer.Sweet taste characteristic is similar to sucrose, and caused heat is only 1/3rd of sucrose, so being referred to as low
Caloric sweeteners.Tagatose have lower calorific value, zero glycemic index, blood glucose passivation, without carious tooth, prebiotics make
With with the excellent nutritive peculiarity such as antioxidation activity, glass transition temperature 15 DEG C relatively stable to heat, easily crystallization, hygroscopicity is low, protects
It is moist strong.Acid resistance is strong, stable in the range of pH2 ~ 7.Caramelization and Maillaid braun reaction easily occurs.Natural tower lattice
Sugar is primarily present in the dairy products such as yogurt, milk powder.
Sodium alginate is that the accessory substance after iodine and mannitol is extracted from the sea-tangle or sargassum of brown algae, its molecule by
Beta-D-mannuronic acid（β-D-mannuronic, M）With α-L- guluronic acids（α-L-guluronic, G）Press（1→4）Key connects
Connect and form, be a kind of natural polysaccharide, there is stability, dissolubility, viscosity and security needed for pharmaceutical preparation auxiliary material.Alginic acid
Sodium is widely applied in food industry and field of medicaments.
Sodium alginate is used as the adhesive of tablet, and alginic acid is used as the disintegrant of fast-release tablet.However, sodium alginate is to piece
The influence of agent property depends in prescription the amount being put into, and in some cases, sodium alginate can promote the disintegration of tablet.Sea
Mosanom can add during granulation, rather than add in the form of a powder after granulation, and such manufacturing process is simpler
It is single.Compared with using starch, made mechanical strength in blocks is bigger.
Whey protein powder is the precious protein come out using advanced technologies from milk separation and Extraction, with its purity it is high,
Absorptivity is high, amino acid forms most reasonable etc. many advantages and pushed away as " king of albumen ".
Lactalbumin not only easily digests, but also has high biological value, efficient rate, high protein effect ratio and usury
It is the fine work in protein with rate.In all essential amino acids containing needed by human body, its amino acid compositional model and skeletal muscle
Amino acid compositional model it is almost completely the same, extremely easily absorbed by human body.
Calcium lactate, molecular formula：（CH3CHOHCOO）2Ca•5H2O molecular weight：308.3.For white particle or powder, it is no different
Taste, mouth gustation are bitter.Micro- have efflorescence properties, is soluble in hot water, is soluble in hot water into transparent or slightly turbid solution, cold water solubility compared with
It is low, insoluble in ethanol, chloroform and ether.The Ph values of the aqueous solution are 6.0~7.0.With solubility is high, dissolution velocity is fast, biology
Utilization rate is high, in good taste, is widely used in the fields such as dairy products, beverage, health care of food product.
The application of L-arabinose, Tagatose in field of food at present is a lot, but easily occur caramelization and
Maillaid braun reaction, mouthfeel, color and luster of food etc. are influenceed, it is necessary to be improved.
The content of the invention
The defects of the object of the invention is exactly to make up prior art, there is provided one kind avoids rare sugar easy in food processing
The method of caramelization and Maillaid braun reaction occurs.
The present invention is achieved by the following technical solutions：
A kind of method for avoiding rare sugar that caramelization and Maillaid braun reaction easily occur in food processing, rare sugar add
Work step is suddenly：
First, heart material processed
（1）Rare sugared quality is detected, the rare sugar is L-arabinose, Tagatose or both mixture；
（2）Sodium alginate is dissolved in water, the 1-2wt% aqueous solution is made, PURE WHEY is added, stirs, add rare sugar and stir
Mix and be formed uniformly slurry；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1-1.3wt%, PURE WHEY 30-
40wt%, rare sugared 15-20wt%, surplus is water；
（3）Slurry is spray-dried, gel powder is made；
2nd, cladding processed
（4）Sodium alginate is dissolved with water, the 3-3.5wt% aqueous solution is made, adds trehalose while stirring, stirs, adds
Enter the calcium lactate aqueous solution, stir, obtain viscous paste；The weight/mass percentage composition of each raw material is in viscous paste：Alginic acid
Sodium 3-3.5wt%, trehalose 40-50wt%, calcium lactate 0.5-1wt%, surplus are water；
3rd, synthesize
（5）Viscous paste is sprayed on the gel powder, pellet is made, produces the rare sugar processed.
The temperature of water used is 30 DEG C~35 DEG C, and pH value is 6.0~7.0.
The particle diameter of the gel powder is 60-70 microns.
The particle diameter of the pellet is 120-150 microns.
The trehalose is aqueous 20-30wt% powder.
Step（3）Drying mode for spray drying, step（5）The spraying is spraying drying.
The concentration of the calcium lactate aqueous solution is 0.5-1wt%.
The rare sugared purposes that gained processes is added in the hot and cold process of starch food products, rare to protect
Sugar, avoid that caramelization and Maillaid braun reaction easily occurs.
It is an advantage of the invention that：Present invention sodium alginate bonds PURE WHEY and rare sugar, forms particle, makes sugar
Protein structure is protected, high temperature resistant so that rare sugar can avoid strong Mei Lade during food processing and storage
Reaction.One layer of sodium alginate, calcium lactate film are coated again in particle surface in addition, and calcium lactate improves the intensity of calcium alginate, prevents
Only in premature collapse, L-arabinose, Tagatose or both polymer can be transported to specified intestines and stomach, in the effect of human body acid
Under, rapid disintegration, L-arabinose or Tagatose are discharged, block absorption of the human body to sucrose or glucose sugar.The bag of outer layer
Covering strengthens rare sugared protective effect, can both prevent caramelization, can bear more than 200 DEG C of high temperature again, resists
The performance enhancement of Maillard reaction.
Trehalose that the present invention uses, PURE WHEY, sodium alginate, calcium lactate, are conventional supplementary material, and through overfeeding
Product industry widely practice and clinical verification；Preparation method used is conventional method and normal temperature environment, simple to operate
It is easily mastered and obtains controllable quality.
The method of the present invention improves stability of the rare sugar in food processing early, middle, late stage, avoids and caramel easily occurs
Change reaction and Maillaid braun reaction, can be used for making food processing and be added in raw material.By adding product institute of the present invention
The either thermally processed foods or cold working cake of production are made, obtain good outward appearance and color and luster, people are enjoying U.S.
While taste, place that intestines and stomach that and can enough allows the polymer of rare sugared L-arabinose, Tagatose or both to reach are specified,
Sucrose, glucose absorption are blocked, suppresses the occurrence and development of postprandial hyperglycemia, promotes health, can more allow the new resources such as rare sugar
Food preferably benefits masses.
Embodiment
The present invention is described further with reference to specific embodiment, but protection scope of the present invention is not limited in
This：
Embodiment 1
First, heart material processed
（1）Detect the quality of L-arabinose；
（2）Sodium alginate is dissolved in water, the 1wt% aqueous solution is made, PURE WHEY is added, stirs, it is Arabic to add L-
Sugar, stir to form slurry；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1.1wt%, PURE WHEY
30wt%, L-arabinose 15wt%, surplus are water；5Kg slurry is made；
（3）Slurry is spray-dried, the gel powder of 60-70 microns is made；
2nd, cladding processed
（4）Sodium alginate is dissolved with water, the 3wt% aqueous solution is made, adds trehalose while stirring, stirs, is added
The 1wt% calcium lactate aqueous solution, stirs, obtains viscous paste；The weight/mass percentage composition of each raw material is in viscous paste：Sea
Mosanom 3wt%, trehalose 45wt%, calcium lactate 0.6wt%, surplus are water；10Kg viscous paste is made；
3rd, synthesize
（5）Viscous paste spraying is dried on the gel powder, the pellet of 120-150 microns is made, produces what is processed
L-arabinose.
The temperature of water used is 35 DEG C, pH value 7.0.
The trehalose is aqueous 20wt% powder.
A, biscuit（Finished product PH7.0）
Control group：Flour, sucrose, L-arabinose, auxiliary material, through overbaking, biscuit is made.As a result：Gross distortion after coming out of the stove, face
Color depth is black, and the brown stain of Maillard reaction is serious, there is bitter taste, can not eat；
Test group：L-arabinose that flour, sucrose, embodiment 1 obtain, other auxiliary materials, through overbaking, biscuit is made.As a result：
Anatomic shape, it is golden yellow, crispy in taste, belong to normal biscuit, have no the brown stain serious problems of Maillard reaction.
B, cake class-mung bean cake（Finished product PH7.0）
Control group：Mung bean flour, sucrose, L-arabinose, auxiliary material, using cold working, mung bean cake is made.
As a result：Mung bean cake color change is partially red after three days.
Test group：The L-arabinose that mung bean flour, sucrose, embodiment 1 obtain, auxiliary material, using cold working, mung bean is made
Cake.
As a result：Color and luster is still glossy after 15 days, there is appetite sense.
Embodiment 2
First, heart material processed
（1）Detect the quality of Tagatose；
（2）Sodium alginate is dissolved in water, the 2wt% aqueous solution is made, PURE WHEY is added, stirs, adds Tagatose stirring
It is formed uniformly slurry；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1.1wt%, PURE WHEY 30wt%, tower lattice
Sugared 15wt%, surplus are water；5Kg slurry is made；
（3）Slurry is spray-dried, the gel powder of 60-70 microns is made；
2nd, cladding processed
（4）Sodium alginate is dissolved with water, the 3wt% aqueous solution is made, adds trehalose while stirring, stirs, is added
The 1wt% calcium lactate aqueous solution, stirs, obtains viscous paste；The weight/mass percentage composition of each raw material is in viscous paste：Sea
Mosanom 3wt%, trehalose 45wt%, calcium lactate 0.6wt%, surplus are water；10Kg viscous paste is made；
3rd, synthesize
（5）Viscous paste spraying is dried on the gel powder, the pellet of 120-150 microns is made, produces what is processed
Tagatose.
The temperature of water used is 35 DEG C, pH value 7.0.
The trehalose is aqueous 20-30wt% powder.
Experimental data：
A, biscuit（Finished product pH7.0）
Control group：Flour, sucrose, Tagatose, auxiliary material, through overbaking, biscuit is made.As a result：Half the time is baked to seriously to become
Shape, color is pitch black, and the brown stain of Maillard reaction is serious, and biscuit is not baked, there is bitter taste, can not eat；
Test group：Tagatose that flour, sucrose, embodiment 2 obtain, other auxiliary materials, through overbaking, biscuit is made.As a result：Shape
It is attractive in appearance, it is golden yellow, crispy in taste, belong to normal biscuit, have no the brown stain serious problems of Maillard reaction.
B, cake class-mung bean cake（Finished product pH7.0）
Control group：Mung bean flour, sucrose, Tagatose, auxiliary material, using cold working, mung bean cake is made.
As a result：Mung bean cake color change is partially red after one day.
Test group：The Tagatose that mung bean flour, sucrose, embodiment 2 obtain, auxiliary material, using cold working, mung bean cake is made.
As a result：Color and luster is still glossy after 30 days, there is appetite sense.
Pass through Experimental Comparison, either hot-working or cold working cake, it was confirmed that product of the present invention avoid L- I
Uncle's sugar, Tagatose easy caramelization and overgenerous Maillard reaction in food processing, by adding product of the present invention
The either thermally processed foods or cold working cake of made production, obtain good outward appearance and color and luster.
Claims (8)
1. a kind of avoid rare sugar method of easy caramelization and overgenerous Maillard reaction in food processing, it is special
Sign is that rare sugared procedure of processing is：
First, heart material processed
（1）Detect rare sugared quality；The rare sugar is L-arabinose, Tagatose or both mixture；
（2）Sodium alginate is dissolved in water, the 1-2wt% aqueous solution is made, PURE WHEY is added, stirs, add rare sugar and stir
Mix and be formed uniformly slurry；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1-1.3wt%, PURE WHEY 30-
40wt%, rare sugared 15-20wt%, surplus is water；
（3）By slurry drying, gel powder is made；
2nd, cladding processed
（4）Sodium alginate is dissolved with water, the 3-3.5wt% aqueous solution is made, adds trehalose while stirring, stirs, adds
Enter the calcium lactate aqueous solution, viscous paste is obtained after stirring；The weight/mass percentage composition of each raw material is in viscous paste：Sodium alginate 3-
3.5wt%, trehalose 40-50wt%, calcium lactate 0.5-1wt%, surplus are water；
3rd, synthesize
（5）Viscous paste is sprayed on the gel powder, pellet is made, produces the rare sugar processed.
2. rare sugar easy caramelization and overgenerous Maillard reaction in food processing are avoided as claimed in claim 1
Method, it is characterised in that the temperature of water used be 30 DEG C~35 DEG C, pH value be 6.0~7.0.
3. avoid rare sugared caramelization easy in food processing and overgenerous U.S. rad anti-as claimed in claim 1
The method answered, it is characterised in that the particle diameter of the gel powder is 60-70 microns.
4. rare sugar easy caramelization and overgenerous Maillard reaction in food processing are avoided as claimed in claim 1
Method, it is characterised in that the particle diameter of the pellet is 120-150 microns.
5. avoid rare sugared caramelization easy in food processing and overgenerous U.S. rad anti-as claimed in claim 1
The method answered, it is characterised in that the trehalose is aqueous 20-30wt% powder.
6. avoid rare sugared caramelization easy in food processing and overgenerous U.S. rad anti-as claimed in claim 1
The method answered, it is characterised in that step（3）Drying mode for spray drying, step（5）The spraying is spraying drying.
7. avoid rare sugared caramelization easy in food processing and overgenerous U.S. rad anti-as claimed in claim 1
The method answered, it is characterised in that the concentration of the calcium lactate aqueous solution is 0.5-1wt%.
8. avoiding the method for rare sugar Maillard reaction strong in food processing as claimed in claim 1, its feature exists
In the rare sugared purposes that gained processes is added in the hot and cold process of starch food products, to protect rare sugar, is kept away
Exempt from easy caramelization and overgenerous Maillard reaction in food processing.
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Application publication date: 20171117 |