CN107440080A - A kind of compound carragheen and its preparation method and application - Google Patents
A kind of compound carragheen and its preparation method and application Download PDFInfo
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- CN107440080A CN107440080A CN201710812992.1A CN201710812992A CN107440080A CN 107440080 A CN107440080 A CN 107440080A CN 201710812992 A CN201710812992 A CN 201710812992A CN 107440080 A CN107440080 A CN 107440080A
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- carragheen
- nanometer granule
- starch nanometer
- mesoporous
- compound
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- 241000206575 Chondrus crispus Species 0.000 title claims abstract description 115
- 150000001875 compounds Chemical class 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 120
- 235000019698 starch Nutrition 0.000 claims abstract description 120
- 239000008107 starch Substances 0.000 claims abstract description 120
- 239000008187 granular material Substances 0.000 claims abstract description 89
- 239000007788 liquid Substances 0.000 claims abstract description 59
- 239000006185 dispersion Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 16
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 16
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 13
- 238000001976 enzyme digestion Methods 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims description 18
- 235000013622 meat product Nutrition 0.000 claims description 13
- 239000003292 glue Substances 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 21
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000001179 sorption measurement Methods 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 12
- 235000011837 pasties Nutrition 0.000 description 12
- 239000000679 carrageenan Substances 0.000 description 10
- 229920001525 carrageenan Polymers 0.000 description 10
- 235000010418 carrageenan Nutrition 0.000 description 10
- 229940113118 carrageenan Drugs 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 10
- 238000004108 freeze drying Methods 0.000 description 10
- 238000000926 separation method Methods 0.000 description 10
- 239000007787 solid Substances 0.000 description 10
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 10
- 241000209094 Oryza Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 239000001103 potassium chloride Substances 0.000 description 6
- 235000011164 potassium chloride Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 239000013049 sediment Substances 0.000 description 5
- 238000013329 compounding Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000004448 titration Methods 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 229920002752 Konjac Polymers 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002105 nanoparticle Substances 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 241001428166 Eucheuma Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- WZYRMLAWNVOIEX-MOJAZDJTSA-N (2s)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyacetaldehyde Chemical compound O=C[C@@H](O)[C@@H]1OC[C@H](O)[C@H]1O WZYRMLAWNVOIEX-MOJAZDJTSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000007058 Halophila ovalis Species 0.000 description 1
- 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 1
- 241000212297 Pelvetia Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 235000005765 wild carrot 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicinal Preparation (AREA)
- Enzymes And Modification Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention provides a kind of preparation method of compound carragheen, belong to food processing field, starch nanometer granule, water and alpha amylase are mixed and carry out enzyme digestion reaction, obtains mesoporous starch nanometer granule, mesoporous starch nanometer granule is mixed with water, obtains mesoporous starch nanometer granule dispersion liquid；Carragheen is mixed with water, obtains carragheen dispersion liquid；Finally mesoporous starch nanometer granule dispersion liquid is mixed with carragheen dispersion liquid, obtains compound carragheen.Starch nanometer granule obtains mesoporous starch nanometer granule after enzymolysis in the application, the ability of mesoporous starch nanometer granule adsorption moisture will be significantly higher than common starch nanometer granule, the water-retaining property of compound carragheen can be improved, harm will not be produced to human body, the needs of different food products processing can be met by controlling the addition of mesoporous starch nanometer granule simultaneously, the as shown by data of embodiment, compound carragheen made from the application improve 10~30% to the water-retaining property of meat stuffing.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of compound carragheen and its preparation method and application.
Background technology
Carragheen (Carrageenan), also known as Eucheuma glue, agar glue, antler glue, carrageenan, it is a kind of
The hydrophilic colloid being extract from the red algae sea grass such as Eucheuma, agar, pelvetia silquosa, its chemical constitution are by gala
Calcium, potassium, sodium, the ammonium salt for the polysaccharide sulfuric ester that sugar and Anhydrogalactose are formed.Due to wherein sulfuric ester combining form not
Together, K-type (Kappa), I types (Iota), L-type (Lambda) can be divided into, be widely used in manufacturing jelly, ice cream, cake is soft
Sugar, can, meat products, mixed congee, white fungus bird's nest, custard based food, stir-fried food etc., market prospects are huge, particularly K-type OK a karaoke club
Glue can form reversible, hard and crisp gel in water, and the application in meat products is very extensive,
The water-retaining property of carragheen how is further improved, has become the focus of research.At present, mainly using OK a karaoke club
The mode of glue and other kinds of glue compounding improves the water-retaining property of carragheen, and such as Chen Zhemin, He Xuejiao disclose carragheen
With the compounding such as konjac glucomannan, xanthans improve carragheen water retention property (referring to《Konjac glucomannan, carragheen and xanthans compound gel
Characteristic and the application in burger》, Chen Zhemin etc., Food Additives Used in China, 2012 (4):191-195 and《Lower bound degree is degraded
The composition research and application of konjac glucomannan and kappa-carrageenan》, He Xuejiao, Southern Yangtze University, 2012).
The content of the invention
In view of this, it is an object of the invention to provide a kind of preparation method of compound carragheen, system provided by the invention
Preparation Method compounding raw material is simple, there is provided a kind of new compound carragheen, carragheen and mesoporous starch nanometer granule compounding is carried
The water retention property of high carragheen.
In order to realize foregoing invention purpose, the present invention provides following technical scheme：
A kind of preparation method of compound carragheen, comprises the following steps：
(1) starch nanometer granule, water and alpha-amylase are mixed and carries out enzyme digestion reaction, obtain mesoporous starch nano
Grain；
(2) the mesoporous starch nanometer granule that the step (1) obtains is mixed with water, obtains mesoporous starch nanometer granule point
Dispersion liquid；
(3) carragheen is mixed with water, obtains carragheen dispersion liquid；
(4) carragheen that the mesoporous starch nanometer granule dispersion liquid for obtaining the step (2) obtains with step (3) disperses
Liquid mixes, and obtains compound carragheen；
The order of step (1) and (3) is not limited.
Preferably, the particle diameter of starch nanometer granule is 2~50nm in the step (1).
Preferably, the enzyme amount of alpha-amylase is 10~30U/g in the step (1).
Preferably, the time of enzyme digestion reaction is 30~180min in the step (1).
Preferably, the quality of step (2) the intermediary hole starch nanometer granule and the volume ratio of water are preferably 0.5~20g:
100mL。
Preferably, the quality of carragheen and the volume ratio of water are preferably 5~10g in the step (3):100mL.
Preferably, the mass ratio of step (4) the intermediary hole starch nanometer granule dispersion liquid and carragheen dispersion liquid is 10
~30:5~10.
Present invention also offers compound carragheen made from preparation method described in above-mentioned technical proposal, the compound carragheen
Including mesoporous starch nanometer granule and carragheen, the carragheen be carried on the mesoporous starch nanometer granule it is mesoporous in；Institute
The mass ratio for giving an account of hole starch nanometer granule and carragheen is 50~300:2.5~20；The grain of the mesoporous starch nanometer granule
Footpath is 2~50nm.
It is described compound present invention also offers application of the compound carragheen in meat products processing described in above-mentioned technical proposal
Carragheen adds as a solution.
Preferably, the mass ratio of the compound carragheen and meat products is 2~10:100.
The invention provides a kind of preparation method of compound carragheen, starch nanometer granule, water and alpha-amylase are mixed
Close and carry out enzyme digestion reaction, obtain mesoporous starch nanometer granule, mesoporous starch nanometer granule is mixed with water, obtain mesoporous starch and receive
Rice grain dispersion liquid；Carragheen is mixed with water, obtains carragheen dispersion liquid；Finally by mesoporous starch nanometer granule dispersion liquid with
Carragheen dispersion liquid mixes, and obtains compound carragheen.Starch nanometer granule obtains mesoporous starch after enzymolysis and received in the application
Rice grain, the ability of mesoporous starch nanometer granule adsorption moisture can improve the water-retaining property of compound carragheen, and will not be to human body
Harm is produced, while the needs of different food products processing can be met by controlling the addition of compound carragheen, embodiment
As shown by data, compound carragheen made from the application improve 10~30% to the water-retaining property of meat stuffing.
Embodiment
The invention provides a kind of preparation method of compound carragheen, comprise the following steps：
(1) starch nanometer granule, water and alpha-amylase are mixed and carries out enzyme digestion reaction, obtain mesoporous starch nano
Grain；
(2) the mesoporous starch nanometer granule that the step (1) obtains is mixed with water, obtains mesoporous starch nanometer granule point
Dispersion liquid；
(3) carragheen is mixed with water, obtains carragheen dispersion liquid；
(4) carragheen that the mesoporous starch nanometer granule dispersion liquid for obtaining the step (2) obtains with step (3) disperses
Liquid mixes, and obtains compound carragheen；
The order of step (1) and (3) is not limited.
Starch nanometer granule, water and alpha-amylase are mixed and carry out enzyme digestion reaction by the present invention, obtain mesoporous starch nano
Particle.In the present invention, with alpha-amylase enzyme digestion reaction occurs for the starch nanometer granule, can obtain having meso-hole structure
Starch nanometer granule, the ability of mesoporous starch nanometer granule adsorption moisture will be significantly higher than common starch nanometer granule, can
Improve the water-retaining property of compound carragheen.
In the present invention, the particle diameter of the starch nanometer granule is preferably 2~50nm, more preferably 5~40nm, most preferably
For 10~30nm.The present invention does not have any special restriction to the source of the starch nanometer granule, using people in the art
Commercial goods known to member are prepared using preparation method well known to those skilled in the art.Present invention preferably employs following
Technical scheme prepares starch nanometer granule：
It is gelatinized after starch is mixed with water, obtains pasty solutions；
Absolute ethyl alcohol is added in the pasty solutions, successively through standing, separation of solid and liquid and drying, obtains starch nano
Particle.
The present invention is gelatinized after preferably starch is mixed with water, obtains pasty solutions.In the present invention, the gelatinization process
In, starch generation, which is swelled, division forms homogeneous paste solution to obtain starch nanometer granule by post processing.In the present invention
In, the quality of the starch and the volume ratio of water are preferably 1~5g:100mL, more preferably 2~3g:100mL.In the present invention
In, the temperature of the gelatinization is preferably 90~100 DEG C, more preferably 95~98 DEG C；The time of the gelatinization is preferably 20~
40min, more preferably 30~35min.Required particle diameter can be made by the restriction to gelatinization point and time in the present invention
Starch nanometer granule.
After obtaining pasty solutions, absolute ethyl alcohol is preferably added in the pasty solutions by the present invention, blended successively, solid
Liquid is separated and dried, and obtains starch nanometer granule.In the present invention, the volume ratio of the absolute ethyl alcohol and pasty solutions is preferably
2~4:1, more preferably 3:1.In the present invention, the absolute ethyl alcohol is preferably added drop-wise in the pasty solutions, and the present invention is to institute
Stating the drop rate of absolute ethyl alcohol does not have any special restriction, absolute ethyl alcohol can be made to be added drop-wise in pasty solutions,
In the embodiment of the present invention, preferably absolute ethyl alcohol is added drop-wise in the pasty solutions dropwise.In the present invention, added in absolute ethyl alcohol
During the pasty solutions, solubility of the gelatinized starch in water in pasty solutions reduces, and gelatinized starch starts shape
Into less nucleus, with the extension of time, the amount of absolute ethyl alcohol gradually increases, the small nucleus of formation is more and more, then
Aggregation forms starch nanometer granule.In the present invention, the process that the absolute ethyl alcohol is added to the pasty solutions is preferably stirring
In the case of carry out, the present invention does not have any special restriction to the rotating speed of the stirring, can be well mixed by raw material,
In embodiments of the present invention, the rotating speed of the stirring is preferably 200~600rpm, more preferably 300~500rpm；The machinery
The time of stirring is preferably 1~3h, more preferably 1.5~2h.
After the completion of absolute ethyl alcohol adds, the product mixed described in preferred pair of the present invention is stood.In the present invention, it is described
The time of standing is preferably 7~9h, more preferably 8h；The temperature of the standing is preferably room temperature, it is not necessary to extra heating or
Cooling.
After the completion of standing, the present invention is preferably by the material separation of solid and liquid after the standing.The present invention is to the separation of solid and liquid
Concrete mode there is no special restriction, using solid-liquid separation method well known to those skilled in the art, of the invention real
It is preferably to centrifuge to apply in example, and the present invention does not have special restriction to the rotating speed of the centrifugation, time, can realize separation of solid and liquid i.e.
Can.
After separation of solid and liquid, preferably the solid material after the separation of solid and liquid is dried by the present invention, obtains starch nano
Particle.The present invention does not have any special restriction to the mode of the drying, using drying side well known to those skilled in the art
Formula；In embodiments of the present invention, preferably it is freeze-dried；In the present invention, the temperature of the freeze-drying is preferably -80
~-50 DEG C, more preferably -70~-60 DEG C；The time of the freeze-drying is preferably 24~72h, more preferably 36~48h.
In the present invention, the enzyme amount of the alpha-amylase is preferably 10~30U/g, more preferably 15~20U/g.In this hair
In bright, the alpha-amylase can digest starch nanometer granule, obtain mesoporous starch nanometer granule.
In the present invention, the temperature of the enzyme digestion reaction is preferably room temperature, it is not necessary to extra heating and cooling；The enzyme
The time of solution reaction is preferably 30~180min, more preferably 50~120min, most preferably 80~100min.
The present invention does not have any special restriction to the charging sequence of the starch nanometer granule, water and alpha-amylase,
Using charging sequence well known to those skilled in the art；In embodiments of the present invention, preferably first by starch nanometer granule with
After water is mixed to get starch nanometer granule suspension, alpha-amylase is added.
The present invention does not have any special restriction to the concrete mode of the mixing, using known to those skilled in the art
, raw material can be made well mixed.
After the completion of enzyme digestion reaction, the present invention preferably carries out the product of the enzyme digestion reaction separation of solid and liquid successively and freezing is dry
It is dry, obtain mesoporous starch nanometer granule.In the present invention, the separation of solid and liquid is preferably to centrifuge.The present invention is to the centrifugation
Rotating speed and time do not have special restriction, can reach separation of solid and liquid.In the present invention, the temperature of the freeze-drying is excellent
Elect -80~-50 DEG C as, more preferably -70~-60 DEG C；The time of the freeze-drying is preferably 24~72h, and more preferably 36
~48h.
In the present invention, the particle diameter of the mesoporous starch nanometer granule is preferably 2~50nm, and more preferably 5~40nm is optimal
Elect 10~30nm as
After obtaining mesoporous starch nanometer granule, the present invention mixes the mesoporous starch nanometer granule with water, obtains mesoporous
Starch nanometer granule dispersion liquid.In the present invention, the quality of the mesoporous starch nanometer granule and the volume ratio of water are preferably 0.5
~20g:100mL, more preferably 1~15g:100mL, most preferably 3~10g:100mL.The present invention receives to the mesoporous starch
The concrete mode that rice grain mixes with water does not have special restriction, using well known to a person skilled in the art, can obtain it is mesoporous
Starch nanometer granule dispersion liquid.
The present invention mixes carragheen with water, obtains carragheen dispersion liquid.In the present invention, the quality of the carragheen with
The volume ratio of water is preferably 5~10g:100mL, more preferably 7~9g:100mL.What the present invention mixed to the carragheen with water
Concrete mode does not have special restriction, and use is well known to those skilled in the art, can obtain carragheen dispersion liquid.
It is of the invention by the mesoporous starch nano after obtaining mesoporous starch nanometer granule dispersion liquid and carragheen dispersion liquid
Grain dispersion liquid mixes with carragheen dispersion liquid, obtains compound carragheen.In the present invention, the mesoporous starch nanometer granule disperses
The mass ratio of liquid and carragheen dispersion liquid is 10~30:5~10, more preferably 15~25:6~8, most preferably 20:7.
After the completion of the mixing of mesoporous starch nanometer granule dispersion liquid and carragheen dispersion liquid, the present invention is preferably by the mixing
Product be dried, obtain compound carrageenan particles.The present invention does not have any special limit to the concrete mode of the drying
It is fixed, using drying mode well known to those skilled in the art.In embodiments of the present invention, the drying is preferably and sprays to do
It is dry.The present invention is not limited parameters such as time of the spray drying, temperature, and can reach the compound carrageenan particles will
The particle diameter asked.
In the present invention, the particle diameter of the compound carrageenan particles preferably 2~50nm, more preferably 5~
40nm, most preferably 10~30nm.
Present invention also offers compound carragheen made from preparation method described in above-mentioned technical proposal, the compound carragheen
Including mesoporous starch nanometer granule and carragheen, the carragheen be carried on the mesoporous starch nanometer granule it is mesoporous in；Institute
The mass ratio for giving an account of hole starch nanometer granule and carragheen is preferably 50~300:2.5~20, more preferably 100~250:5~
15, most preferably 150~200:8~12；It is preferably 2~50nm that the particle diameter of the mesoporous starch nanometer granule, which is preferably, more excellent
Elect 5~40nm, most preferably 10~30nm as.
It is described compound present invention also offers application of the compound carragheen in meat products processing described in above-mentioned technical proposal
Carragheen adds as a solution.In the present invention, the solvent of the compound carrageenan solutions is preferably water, the composite card
The mass ratio for drawing glue and water is preferably 1:10~20, more preferably 1:12~15.In the present invention, in the compound carrageenan solutions
It is preferred that also include potassium chloride.In the present invention, the mass ratio of the compound carragheen and potassium chloride is preferably 1:0.5~1.At this
In invention, the potassium chloride is a kind of food additives, plays a part of strengthening compound OK a karaoke club glue gel.
In the present invention, the mass ratio of the compound carragheen and meat products raw material is preferably 2~10:100, more preferably
4~8:100.
Compound carragheen provided by the invention and its preparation method and application is carried out specifically with reference to embodiment
It is bright, but they can not be interpreted as limiting the scope of the present invention.
Embodiment 1
The starch solution that mass volume ratio (g/mL) is 1% is prepared first, and then 100 DEG C of boiling water bath gelatinization 30min are obtained
Gelatinization of starch solution, titrated, titrated with 1d/s speed dropwise with the absolute ethyl alcohol of 2 times of volumes of gelatinization of starch solution volume
When gelatinization of starch solution persistently stirred with 600rpm/min rotating speed, titration finishes, and room temperature 8h, is then centrifuged for, and it is heavy to collect
Form sediment, -80 DEG C of freeze-drying 72h, obtain the starch nanometer granule that particle diameter is 50nm.It is 1% to prepare mass volume ratio (g/mL)
Starch nanometer granule solution, alpha-amylase then being added, the enzyme amount of addition is 10U/g, digests 30min in room temperature, is then centrifuged for,
Precipitation is collected, -80 DEG C of freeze-drying 72h obtain the mesoporous starch nanometer granule that particle diameter is 50nm.Then first by mass volume ratio
(g/mL) it is added to for 5% carragheen in dispersion slot, makes it be uniformly dispersed to obtain carragheen dispersion liquid, it is then scattered at another
The mesoporous starch nanometer granule that mass volume ratio (g/mL) is 0.5% is added in groove, it is uniformly dispersed to obtain mesoporous starch and is received
Rice grain dispersion liquid, then 10 parts of carragheen dispersion liquids, 5 parts of mesoporous starch nanometer granule dispersion liquids, are well mixed, then spray
It is dried to obtain compound carragheen.
Compound carragheen is added in 10 times of water and adds 0.5% potassium chloride, is stirred under 3000rpm
2min, compound carrageenan solutions are obtained, be used further in meat stuffing processing, wherein addition of the compound carragheen in meat stuffing is meat system
The 2% of quality.
According to GB/T9695.15-2008 relevant criterion to the water-retaining property of the obtained meat stuffing that with the addition of compound carragheen
It can be tested, as a result as shown in table 1.
Embodiment 2
Embodiment 2 is identical with the preparation method of 1 compound carragheen of embodiment, differs only in compound carragheen in meat
Addition in filling is the 4% of meat products quality.The water retention property of the obtained meat stuffing that with the addition of compound carragheen is surveyed
Examination, as a result as shown in table 1.
Embodiment 3
Embodiment 3 is identical with the preparation method of 1 compound carragheen of embodiment, differs only in compound carragheen in meat
Addition in filling is the 6% of meat products quality.The water retention property of the obtained meat stuffing that with the addition of compound carragheen is surveyed
Examination, as a result as shown in table 1.
Embodiment 4
Embodiment 4 is identical with the preparation method of 1 compound carragheen of embodiment, differs only in compound carragheen in meat
Addition in filling is the 8% of meat products quality.The water retention property of the obtained meat stuffing that with the addition of compound carragheen is surveyed
Examination, as a result as shown in table 1.
Embodiment 5
Embodiment 5 is identical with the preparation method of 1 compound carragheen of embodiment, differs only in compound carragheen in meat
Addition in filling is the 10% of meat products quality.The water retention property of the obtained meat stuffing that with the addition of compound carragheen is surveyed
Examination, as a result as shown in table 1.
Comparative example
Comparative example is not add the meat products of compound carragheen.The water retention property of meat stuffing is tested, as a result such as the institute of table 1
Show.
Resulting meat stuffing water-retaining property can improve 10%~30% it can be seen from the data of table 1.
Table 1 adds water retention property test result of the compound carragheen to meat stuffing of different proportion
| The ratio (%) of compound carragheen | Retention ability (%) | Cooking loss (%) | Centrifugation loss (%) | Weight-loss ratio (%) after jelly |
| Comparative example | 55.02 | 36.19 | 5.78 | 5.62 |
| Embodiment 1 | 59.31 | 33.53 | 4.62 | 5.02 |
| Embodiment 2 | 63.33 | 30.23 | 4.46 | 4.56 |
| Embodiment 3 | 70.61 | 26.85 | 4.23 | 3.82 |
| Embodiment 4 | 75.84 | 23.21 | 4.12 | 3.23 |
| Embodiment 5 | 80.22 | 20.56 | 3.78 | 2.51 |
Embodiment 6
The starch solution that mass volume ratio (g/mL) is 3% is prepared first, and then 90 DEG C of boiling water bath gelatinization 60min are pasted
Change starch solution, titrated dropwise with 2d/s speed with the absolute ethyl alcohol of 3 times of volumes of gelatinization of starch solution volume, during titration
Gelatinization of starch solution is persistently stirred with 200rpm/min rotating speed, and titration finishes, and room temperature 7h, is then centrifuged for, and it is heavy to collect
Form sediment, -50 DEG C of freeze-drying 36h, obtain the starch nanometer granule that particle diameter is 30nm.The starch that mass volume ratio is 3% is prepared to receive
Rice grain solution, alpha-amylase is then added, the enzyme amount of addition is 20U/g, digests 30min in room temperature, is then centrifuged for, and it is heavy to collect
Form sediment, -50 DEG C of freeze-drying 36h obtain the mesoporous starch nanometer granule that particle diameter is 30nm.Then first by mass volume ratio (g/mL)
It is added to for 7% carragheen in dispersion slot, makes it be uniformly dispersed to obtain carragheen dispersion liquid, is then added in another dispersion slot
Enter the mesoporous starch nanometer granule that mass volume ratio (g/mL) is 1%, make it be uniformly dispersed to obtain mesoporous starch nanometer granule point
Dispersion liquid, then 20 parts of carragheen dispersion liquids, 7 parts of mesoporous starch nanometer granule dispersion liquids, are well mixed, and then spray drying obtains
Compound carragheen.
Compound carragheen is added in 20 times of water and adds 1% potassium chloride, 3min is stirred under 3600rpm,
Compound carrageenan solutions are obtained, are used further in meat stuffing processing.The water retention property for measuring meat stuffing improves 30%.
Embodiment 7
The starch solution that mass volume ratio (g/mL) is 5% is prepared first, and then 100 DEG C of boiling water bath gelatinization 30min are obtained
Gelatinization of starch solution, titrated, titrated with 3d/s speed dropwise with the absolute ethyl alcohol of 4 times of volumes of gelatinization of starch solution volume
When gelatinization of starch solution persistently stirred with 400rpm/min rotating speed, titration finishes, and room temperature 6h, is then centrifuged for, and it is heavy to collect
Form sediment, -30 DEG C of freeze-drying 48h, obtain the starch nanometer granule that particle diameter is 40nm.The starch that mass volume ratio is 5% is prepared to receive
Rice grain solution, alpha-amylase is then added, the enzyme amount of addition is 30U/g, digests 30min in room temperature, is then centrifuged for, and it is heavy to collect
Form sediment, -30 DEG C of freeze-drying 48h obtain the mesoporous starch nanometer granule that particle diameter is 40nm.Then first by mass volume ratio (g/mL)
It is added to for 9% carragheen in dispersion slot, makes it be uniformly dispersed to obtain carragheen dispersion liquid, is then added in another dispersion slot
Enter the mesoporous starch nanometer granule that mass volume ratio (g/mL) is 2%, make it be uniformly dispersed to obtain mesoporous starch nanometer granule point
Dispersion liquid, then 30 parts of carragheen dispersion liquids, 9 parts of mesoporous starch nanometer granule dispersion liquids, are well mixed, and then spray drying obtains
Compound carragheen.
Compound carragheen is added in 15 times of water and adds 0.5% potassium chloride, is stirred under 3000rpm
5min, compound carrageenan solutions are obtained, be used further in meat stuffing processing.The water retention property for measuring meat stuffing improves 25%.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of compound carragheen, comprises the following steps：
(1) starch nanometer granule, water and alpha-amylase are mixed and carries out enzyme digestion reaction, obtain mesoporous starch nanometer granule；
(2) the mesoporous starch nanometer granule that the step (1) obtains is mixed with water, obtains mesoporous starch nanometer granule and disperse
Liquid；
(3) carragheen is mixed with water, obtains carragheen dispersion liquid；
(4) the carragheen dispersion liquid that the mesoporous starch nanometer granule dispersion liquid for obtaining the step (2) obtains with step (3) mixes
Close, obtain compound carragheen；
The order of step (1) and (3) is not limited.
2. preparation method according to claim 1, it is characterised in that the particle diameter of starch nanometer granule in the step (1)
For 2~50nm.
3. preparation method according to claim 1, it is characterised in that the enzyme amount of alpha-amylase is 10 in the step (1)
~30U/g.
4. preparation method according to claim 1, it is characterised in that the time of enzyme digestion reaction is 30 in the step (1)
~180min.
5. preparation method according to claim 1, it is characterised in that step (2) the intermediary hole starch nanometer granule
Quality and the volume ratio of water are preferably 0.5~20g:100mL.
6. preparation method according to claim 1, it is characterised in that the quality of carragheen and water in the step (3)
Volume ratio is preferably 5~10g:100mL.
7. according to the preparation method described in claim 1,5 or 6, it is characterised in that step (4) the intermediary hole starch nano
The mass ratio of grain dispersion liquid and carragheen dispersion liquid is 10~30:5~10.
8. compound carragheen made from preparation method described in claim 1~7 any one, it is characterised in that the composite card
Glue is drawn to include mesoporous starch nanometer granule and carragheen, the carragheen is carried on the mesoporous of the mesoporous starch nanometer granule
In；The mass ratio of the mesoporous starch nanometer granule and carragheen is 50~300:2.5~20；The mesoporous starch nanometer granule
Particle diameter be 2~50nm.
9. application of the compound carragheen in meat products processing described in claim 8, the compound carragheen is with the shape of solution
Formula adds.
10. application according to claim 9, the mass ratio of the compound carragheen and meat products is 2~10:100.
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