CN107440080B - Compound carrageenan and preparation method and application thereof - Google Patents
Compound carrageenan and preparation method and application thereof Download PDFInfo
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- CN107440080B CN107440080B CN201710812992.1A CN201710812992A CN107440080B CN 107440080 B CN107440080 B CN 107440080B CN 201710812992 A CN201710812992 A CN 201710812992A CN 107440080 B CN107440080 B CN 107440080B
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- 235000010418 carrageenan Nutrition 0.000 title claims abstract description 134
- 229920001525 carrageenan Polymers 0.000 title claims abstract description 134
- 239000000679 carrageenan Substances 0.000 title claims abstract description 133
- 229940113118 carrageenan Drugs 0.000 title claims abstract description 133
- 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 title claims abstract description 133
- 150000001875 compounds Chemical class 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 126
- 239000008107 starch Substances 0.000 claims abstract description 126
- 235000019698 starch Nutrition 0.000 claims abstract description 126
- 239000002105 nanoparticle Substances 0.000 claims abstract description 107
- 239000007788 liquid Substances 0.000 claims abstract description 57
- 239000006185 dispersion Substances 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 239000002131 composite material Substances 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 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
- 238000012545 processing Methods 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims description 19
- 235000013622 meat product Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 abstract description 21
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000011049 filling Methods 0.000 abstract description 2
- 206010016807 Fluid retention Diseases 0.000 description 15
- 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
- 238000004108 freeze drying Methods 0.000 description 12
- 235000011837 pasties Nutrition 0.000 description 10
- 238000000926 separation method Methods 0.000 description 10
- 238000003756 stirring Methods 0.000 description 9
- 238000001035 drying Methods 0.000 description 7
- 238000004448 titration Methods 0.000 description 7
- 239000001103 potassium chloride Substances 0.000 description 6
- 235000011164 potassium chloride Nutrition 0.000 description 6
- 239000002244 precipitate Substances 0.000 description 6
- 238000001694 spray drying Methods 0.000 description 6
- 238000005119 centrifugation Methods 0.000 description 4
- 229920000591 gum Polymers 0.000 description 4
- -1 polysaccharide sulfate Chemical class 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 241001428166 Eucheuma Species 0.000 description 2
- 241000206671 Gelidium amansii Species 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000019823 konjac gum Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi 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
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 150000003863 ammonium salts Chemical class 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
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 150000002256 galaktoses Chemical class 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000010907 mechanical stirring Methods 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
- 235000021395 porridge Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000011160 research 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
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000014347 soups Nutrition 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
- 230000004580 weight loss Effects 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
Abstract
The invention provides a preparation method of composite carrageenan, belonging to the field of food processing, wherein starch nanoparticles, water and alpha-amylase are mixed for enzymolysis reaction to obtain mesoporous starch nanoparticles, and the mesoporous starch nanoparticles are mixed with water to obtain mesoporous starch nanoparticle dispersion liquid; mixing carrageenan with water to obtain a carrageenan dispersion liquid; and finally, mixing the mesoporous starch nanoparticle dispersion liquid with the carrageenan dispersion liquid to obtain the composite carrageenan. Starch nanoparticle obtains mesoporous starch nanoparticle after the enzymolysis in this application, and the ability that mesoporous starch nanoparticle adsorbs moisture will be showing and be higher than ordinary starch nanoparticle, can improve the water retentivity of compound carrageenan, can not produce harm to the human body, can satisfy the needs of different food processing through the addition of control mesoporous starch nanoparticle simultaneously, and the data of embodiment show, the compound carrageenan that this application made has improved 10 ~ 30% to the water retentivity of meat filling.
Description
Technical Field
The invention relates to the field of food processing, in particular to a compound carrageenan and a preparation method and application thereof.
Background
Carrageenan (also called Eucheuma Gelatinosum gum, Gelidium amansii gum, Carrageenan gum, and Carrageenan) is a hydrophilic colloid extracted from red algae such as Eucheuma Gelatinosum, Gelidium amansii, and Carrageenan, and has chemical structure of calcium, potassium, sodium, and ammonium salts of polysaccharide sulfate composed of galactose and dehydrated galactose. Because the combination forms of the sulfate ester are different, the sulfate ester can be divided into K type (Kappa), I type (Iota) and L type (Lambda), and the sulfate ester is widely used for manufacturing jelly, ice cream, cakes, soft sweets, cans, meat products, eight-treasure porridge, white fungus cubilose, soup foods, cold mix foods and the like, has great market prospect, particularly the K type carrageenan can form reversible, hard and crisp gel in water, and has wide application in meat products,
how to further improve the water retention of carrageenan has become a hot point of research. At present, the water retention property of carrageenan is mainly improved by adopting a compounding mode of the carrageenan and other types of gums, such as chenzhenji allergy, huxie and the like, which disclose that the water retention property of carrageenan is improved by compounding the carrageenan, konjac gum, xanthan gum and the like (see characteristics of konjac gum, carrageenan and xanthan gum compound gum and application in meat balls, chenzhenji allergy and the like, Chinese food additives 2012(4): 191-.
Disclosure of Invention
In view of the above, the invention aims to provide a preparation method of composite carrageenan, the preparation method provided by the invention has simple compound raw materials, and provides a novel composite carrageenan, wherein the carrageenan and mesoporous starch nanoparticles are compounded to improve the water retention performance of the carrageenan.
In order to achieve the above object, the present invention provides the following technical solutions:
a preparation method of compound carrageenan comprises the following steps:
(1) mixing starch nanoparticles, water and alpha-amylase for enzymolysis reaction to obtain mesoporous starch nanoparticles;
(2) mixing the mesoporous starch nanoparticles obtained in the step (1) with water to obtain mesoporous starch nanoparticle dispersion liquid;
(3) mixing carrageenan with water to obtain a carrageenan dispersion liquid;
(4) mixing the mesoporous starch nanoparticle dispersion liquid obtained in the step (2) with the carrageenan dispersion liquid obtained in the step (3) to obtain composite carrageenan;
the order of steps (1) and (3) is not limited.
Preferably, the particle size of the starch nanoparticles in the step (1) is 2-50 nm.
Preferably, the enzyme amount of the alpha-amylase in the step (1) is 10-30U/g.
Preferably, the time of the enzymolysis reaction in the step (1) is 30-180 min.
Preferably, the ratio of the mass of the mesoporous starch nanoparticles to the volume of water in the step (2) is 0.5-20 g:100 mL.
Preferably, the volume ratio of the carrageenin to the water in the step (3) is 5-10 g:100 mL.
Preferably, the mass ratio of the mesoporous starch nanoparticle dispersion liquid to the carrageenan dispersion liquid in the step (4) is 10-30: 5-10.
The invention also provides the composite carrageenan prepared by the preparation method in the technical scheme, wherein the composite carrageenan comprises mesoporous starch nanoparticles and carrageenan, and the carrageenan is loaded in mesopores of the mesoporous starch nanoparticles; the mass ratio of the mesoporous starch nanoparticles to the carrageenan is 50-300: 2.5-20; the particle size of the mesoporous starch nanoparticles is 2-50 nm.
The invention also provides the application of the compound carrageenan in meat product processing, and the compound carrageenan is added in the form of solution.
Preferably, the mass ratio of the compound carrageenan to the meat product is 2-10: 100.
The invention provides a preparation method of composite carrageenan, which comprises the steps of mixing starch nanoparticles, water and alpha-amylase for enzymolysis reaction to obtain mesoporous starch nanoparticles, and mixing the mesoporous starch nanoparticles with the water to obtain mesoporous starch nanoparticle dispersion liquid; mixing carrageenan with water to obtain a carrageenan dispersion liquid; and finally, mixing the mesoporous starch nanoparticle dispersion liquid with the carrageenan dispersion liquid to obtain the composite carrageenan. Starch nanoparticle obtains the mesoporous starch nanoparticle after the enzymolysis in this application, and the ability that the mesoporous starch nanoparticle adsorbs moisture can improve the water retentivity of compound carrageenan, and can not produce harm to the human body, can satisfy the needs of different food processing through the add volume of controlling compound carrageenan simultaneously, and the data of embodiment show that the compound carrageenan that this application was made has improved 10 ~ 30% to the water retentivity of meat filling.
Detailed Description
The invention provides a preparation method of compound carrageenan, which comprises the following steps:
(1) mixing starch nanoparticles, water and alpha-amylase for enzymolysis reaction to obtain mesoporous starch nanoparticles;
(2) mixing the mesoporous starch nanoparticles obtained in the step (1) with water to obtain mesoporous starch nanoparticle dispersion liquid;
(3) mixing carrageenan with water to obtain a carrageenan dispersion liquid;
(4) mixing the mesoporous starch nanoparticle dispersion liquid obtained in the step (2) with the carrageenan dispersion liquid obtained in the step (3) to obtain composite carrageenan;
the order of steps (1) and (3) is not limited.
The method mixes the starch nanoparticles, water and alpha-amylase for enzymolysis reaction to obtain the mesoporous starch nanoparticles. In the invention, the starch nanoparticles and alpha-amylase are subjected to enzymolysis reaction to obtain the starch nanoparticles with mesoporous structures, the water adsorption capacity of the mesoporous starch nanoparticles is obviously higher than that of common starch nanoparticles, and the water retention of the composite carrageenan can be improved.
In the invention, the particle size of the starch nanoparticles is preferably 2-50 nm, more preferably 5-40 nm, and most preferably 10-30 nm. The source of the starch nanoparticles is not particularly limited in the present invention, and the starch nanoparticles may be prepared using commercially available products well known to those skilled in the art or using preparation methods well known to those skilled in the art. The invention preferably adopts the following technical scheme to prepare the starch nanoparticles:
mixing starch and water, and then pasting to obtain a pasty solution;
and adding absolute ethyl alcohol into the pasty solution, and sequentially standing, carrying out solid-liquid separation and drying to obtain the starch nanoparticles.
In the invention, starch and water are preferably mixed and then gelatinized to obtain a pasty solution. In the gelatinization process, starch is swelled and split to form uniform pasty solution, and starch nanoparticles can be obtained through post-treatment. In the invention, the mass-to-volume ratio of the starch to the water is preferably 1-5 g:100mL, and more preferably 2-3 g:100 mL. In the invention, the gelatinization temperature is preferably 90-100 ℃, and more preferably 95-98 ℃; the gelatinization time is preferably 20-40 min, and more preferably 30-35 min. The invention can prepare the starch nanoparticles with required particle size by limiting the gelatinization temperature and time.
After obtaining the pasty solution, the invention preferably adds absolute ethyl alcohol into the pasty solution, and obtains the starch nanoparticles after mixing, solid-liquid separation and drying in sequence. In the invention, the volume ratio of the absolute ethyl alcohol to the pasty solution is preferably 2-4: 1, and more preferably 3: 1. In the present invention, the anhydrous ethanol is preferably added dropwise to the paste solution, and the dropping rate of the anhydrous ethanol is not limited in any way, and the anhydrous ethanol can be dropped into the paste solution, and in the embodiment of the present invention, the anhydrous ethanol is preferably added dropwise to the paste solution. In the invention, in the process of adding the absolute ethyl alcohol into the pasty solution, the solubility of the gelatinized starch in the pasty solution in water is reduced, the gelatinized starch starts to form smaller crystal nuclei, the amount of the absolute ethyl alcohol is gradually increased along with the increase of time, the formed small crystal nuclei are more and more, and then the starch nanoparticles are formed by aggregation. In the invention, the process of adding the absolute ethyl alcohol into the pasty solution is preferably carried out under the condition of stirring, the stirring rotating speed is not limited at all, and the raw materials can be uniformly mixed, wherein in the embodiment of the invention, the stirring rotating speed is preferably 200-600 rpm, and more preferably 300-500 rpm; the mechanical stirring time is preferably 1-3 hours, and more preferably 1.5-2 hours.
After the addition of the absolute ethyl alcohol is completed, the present invention preferably performs standing on the mixed product. In the invention, the standing time is preferably 7-9 h, and more preferably 8 h; the temperature of the standing is preferably room temperature, and no additional heating or cooling is required.
After the standing is finished, the invention preferably performs solid-liquid separation on the material after the standing. The specific mode of the solid-liquid separation is not particularly limited in the present invention, and a solid-liquid separation mode known to those skilled in the art may be adopted, and in the embodiment of the present invention, centrifugation is preferable.
After solid-liquid separation, the solid material after solid-liquid separation is preferably dried to obtain the starch nanoparticles. The drying mode is not limited in any way, and the drying mode known to a person skilled in the art can be adopted; in the present embodiment, freeze-drying is preferred; in the present invention, the temperature of the freeze-drying is preferably-80 to-50 ℃, more preferably-70 to-60 ℃; the freeze drying time is preferably 24-72 hours, and more preferably 36-48 hours.
In the invention, the enzyme amount of the alpha-amylase is preferably 10-30U/g, and more preferably 15-20U/g. In the invention, the alpha-amylase can carry out enzymolysis on the starch nanoparticles to obtain the mesoporous starch nanoparticles.
In the invention, the temperature of the enzymolysis reaction is preferably room temperature, and no additional heating or cooling is needed; the time of the enzymolysis reaction is preferably 30-180 min, more preferably 50-120 min, and most preferably 80-100 min.
The feeding sequence of the starch nanoparticles, the water and the alpha-amylase is not limited in any way, and the feeding sequence is well known to those skilled in the art; in the embodiment of the present invention, preferably, after the starch nanoparticles are mixed with water to obtain the starch nanoparticle suspension, the alpha-amylase is added.
The specific mixing mode is not limited in any way, and the raw materials can be uniformly mixed by adopting the method well known by the technical personnel in the field.
After the enzymolysis reaction is finished, the invention preferably carries out solid-liquid separation and freeze drying on the product of the enzymolysis reaction in sequence to obtain the mesoporous starch nanoparticles. In the present invention, the solid-liquid separation is preferably centrifugation. The invention has no special limitation on the rotating speed and time of the centrifugation, and can achieve the solid-liquid separation. In the present invention, the temperature of the freeze-drying is preferably-80 to-50 ℃, more preferably-70 to-60 ℃; the freeze drying time is preferably 24-72 hours, and more preferably 36-48 hours.
In the invention, the particle size of the mesoporous starch nanoparticles is preferably 2-50 nm, more preferably 5-40 nm, and most preferably 10-30 nm
After the mesoporous starch nanoparticles are obtained, the mesoporous starch nanoparticles are mixed with water to obtain a mesoporous starch nanoparticle dispersion liquid. In the invention, the volume ratio of the mass of the mesoporous starch nanoparticles to the volume of water is preferably 0.5-20 g:100mL, more preferably 1-15 g:100mL, and most preferably 3-10 g:100 mL. The specific mode for mixing the mesoporous starch nanoparticles with water is not particularly limited, and the mesoporous starch nanoparticle dispersion liquid can be obtained by adopting the method known by the technical personnel in the field.
The invention mixes carrageenan with water to obtain carrageenan dispersion liquid. In the invention, the mass ratio of the carrageenan to the volume of the water is preferably 5-10 g:100mL, and more preferably 7-9 g:100 mL. The specific manner of mixing the carrageenan and water in the present invention is not particularly limited, and a carrageenan dispersion solution can be obtained as is well known to those skilled in the art.
After obtaining the mesoporous starch nanoparticle dispersion liquid and the carrageenan dispersion liquid, the invention mixes the mesoporous starch nanoparticle dispersion liquid and the carrageenan dispersion liquid to obtain the composite carrageenan. In the invention, the mass ratio of the mesoporous starch nanoparticle dispersion liquid to the carrageenan dispersion liquid is 10-30: 5-10, more preferably 15-25: 6-8, and most preferably 20: 7.
After the mesoporous starch nanoparticle dispersion liquid and the carrageenan dispersion liquid are mixed, the mixed product is preferably dried to obtain the composite carrageenan particles. The present invention does not have any particular limitation on the specific manner of drying, and drying methods known to those skilled in the art may be used. In embodiments of the invention, the drying is preferably spray drying. The spray drying method has no limitation on parameters such as time, temperature and the like of the spray drying, and can meet the particle size required by the compound carrageenan particles.
In the invention, the particle size of the composite carrageenan particles is preferably 2-50 nm, more preferably 5-40 nm, and most preferably 10-30 nm.
The invention also provides the composite carrageenan prepared by the preparation method in the technical scheme, wherein the composite carrageenan comprises mesoporous starch nanoparticles and carrageenan, and the carrageenan is loaded in mesopores of the mesoporous starch nanoparticles; the mass ratio of the mesoporous starch nanoparticles to the carrageenan is preferably 50-300: 2.5-20, more preferably 100-250: 5-15, and most preferably 150-200: 8-12; the preferable particle size of the mesoporous starch nanoparticles is 2-50 nm, more preferably 5-40 nm, and most preferably 10-30 nm.
The invention also provides the application of the compound carrageenan in meat product processing, and the compound carrageenan is added in the form of solution. In the invention, the solvent of the composite carrageenan solution is preferably water, and the mass ratio of the composite carrageenan to the water is preferably 1: 10-20, and more preferably 1: 12-15. In the invention, the composite carrageenan solution preferably further comprises potassium chloride. In the invention, the mass ratio of the compound carrageenan to the potassium chloride is preferably 1: 0.5-1. In the present invention, the potassium chloride is a food additive, and plays a role of strengthening the composite carrageenan gel.
In the invention, the mass ratio of the compound carrageenan to the meat product raw material is preferably 2-10: 100, and more preferably 4-8: 100.
The present invention will be described in detail with reference to the following examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Firstly, preparing a starch solution with the mass-to-volume ratio (g/mL) of 1%, then carrying out gelatinization for 30min in a boiling water bath at 100 ℃ to obtain a gelatinized starch solution, dropwise titrating absolute ethyl alcohol with the volume 2 times that of the gelatinized starch solution at the speed of 1d/s, continuously stirring the gelatinized starch solution at the rotating speed of 600rpm/min during titration, standing at normal temperature for 8h after titration is finished, then centrifuging, collecting precipitates, and carrying out freeze drying at-80 ℃ for 72h to obtain starch nanoparticles with the particle size of 50 nm. Preparing a starch nanoparticle solution with the mass-to-volume ratio (g/mL) of 1%, adding alpha-amylase with the amount of 10U/g, performing enzymolysis at room temperature for 30min, centrifuging, collecting precipitate, and freeze-drying at-80 ℃ for 72h to obtain mesoporous starch nanoparticles with the particle size of 50 nm. Firstly adding carrageenan with the mass volume ratio (g/mL) of 5% into a dispersion tank to uniformly disperse the carrageenan to obtain carrageenan dispersion liquid, then adding mesoporous starch nanoparticles with the mass volume ratio (g/mL) of 0.5% into another dispersion tank to uniformly disperse the mesoporous starch nanoparticles to obtain mesoporous starch nanoparticle dispersion liquid, then uniformly mixing 10 parts of carrageenan dispersion liquid and 5 parts of mesoporous starch nanoparticle dispersion liquid, and then carrying out spray drying to obtain the composite carrageenan.
Adding the composite carrageenan into 10 times of water, adding 0.5% of potassium chloride, stirring at 3000rpm for 2min to obtain a composite carrageenan solution, and then using the composite carrageenan solution in meat stuffing processing, wherein the addition amount of the composite carrageenan in the meat stuffing is 2% of the mass of the meat product.
The water retention performance of the prepared meat stuffing added with the compound carrageenan is tested according to the relevant standard of GB/T9695.15-2008, and the result is shown in Table 1.
Example 2
Example 2 is the same as example 1 in the preparation method of the compound carrageenan, and the difference is that the addition amount of the compound carrageenan in the meat stuffing is 4% of the mass of the meat product. The water retention performance of the prepared meat stuffing added with the compound carrageenan is tested, and the result is shown in table 1.
Example 3
Example 3 is the same as example 1 except that the amount of the compound carrageenan added in the meat stuffing is 6% of the mass of the meat product. The water retention performance of the prepared meat stuffing added with the compound carrageenan is tested, and the result is shown in table 1.
Example 4
Example 4 is the same as example 1 except that the amount of the compound carrageenan added in the meat stuffing is 8% of the mass of the meat product. The water retention performance of the prepared meat stuffing added with the compound carrageenan is tested, and the result is shown in table 1.
Example 5
Example 5 is the same as example 1 in the preparation method of the compound carrageenan, except that the addition amount of the compound carrageenan in the meat stuffing is 10% of the mass of the meat product. The water retention performance of the prepared meat stuffing added with the compound carrageenan is tested, and the result is shown in table 1.
Comparative example
The comparative example is a meat product without the addition of the compounded carrageenan. The water retention performance of the meat paste was tested and the results are shown in table 1.
As can be seen from the data in Table 1, the water retention of the obtained meat paste can be improved by 10-30%.
Table 1 water retention test results of meat stuffing added with different proportions of composite carrageenan
| Proportion of Complex Carrageenan (%) | Water holding capacity (%) | Cooking loss (%) | Loss in centrifugation (%) | Weight loss after freezing (%) |
| Comparative example | 55.02 | 36.19 | 5.78 | 5.62 |
| Example 1 | 59.31 | 33.53 | 4.62 | 5.02 |
| Example 2 | 63.33 | 30.23 | 4.46 | 4.56 |
| Example 3 | 70.61 | 26.85 | 4.23 | 3.82 |
| Example 4 | 75.84 | 23.21 | 4.12 | 3.23 |
| Example 5 | 80.22 | 20.56 | 3.78 | 2.51 |
Example 6
Firstly, preparing a starch solution with the mass-to-volume ratio (g/mL) of 3%, gelatinizing for 60min in a boiling water bath at 90 ℃ to obtain a gelatinized starch solution, titrating the gelatinized starch solution by using absolute ethyl alcohol with the volume being 3 times of the volume of the gelatinized starch solution dropwise at the speed of 2d/s, continuously stirring the gelatinized starch solution at the rotating speed of 200rpm/min during titration, standing at normal temperature for 7h after titration is finished, centrifuging, collecting precipitates, and freeze-drying at-50 ℃ for 36h to obtain starch nanoparticles with the particle size of 30 nm. Preparing a starch nanoparticle solution with the mass volume ratio of 3%, adding alpha-amylase, performing enzymolysis for 30min at room temperature with the added enzyme amount of 20U/g, centrifuging, collecting precipitate, and performing freeze drying at-50 ℃ for 36h to obtain mesoporous starch nanoparticles with the particle size of 30 nm. Then, firstly adding carrageenan with the mass volume ratio (g/mL) of 7% into a dispersion tank to uniformly disperse the carrageenan to obtain carrageenan dispersion liquid, then adding mesoporous starch nanoparticles with the mass volume ratio (g/mL) of 1% into another dispersion tank to uniformly disperse the mesoporous starch nanoparticles to obtain mesoporous starch nanoparticle dispersion liquid, then uniformly mixing 20 parts of carrageenan dispersion liquid and 7 parts of mesoporous starch nanoparticle dispersion liquid, and then carrying out spray drying to obtain the composite carrageenan.
Adding the compound carrageenan into 20 times of water and adding 1% potassium chloride, stirring at 3600rpm for 3min to obtain compound carrageenan solution, and using in meat stuffing processing. The water retention performance of the meat stuffing is improved by 30 percent.
Example 7
Firstly, preparing a starch solution with the mass-to-volume ratio (g/mL) of 5%, then carrying out gelatinization for 30min in a boiling water bath at 100 ℃ to obtain a gelatinized starch solution, dropwise adding absolute ethyl alcohol with the volume 4 times that of the gelatinized starch solution, carrying out titration at the speed of 3d/s, continuously stirring the gelatinized starch solution at the rotating speed of 400rpm/min during titration, standing at normal temperature for 6h after the titration is finished, then centrifuging, collecting precipitates, and carrying out freeze drying at-30 ℃ for 48h to obtain starch nanoparticles with the particle size of 40 nm. Preparing a starch nanoparticle solution with the mass-volume ratio of 5%, adding alpha-amylase, performing enzymolysis for 30min at room temperature with the amount of the added enzyme being 30U/g, centrifuging, collecting precipitate, and performing freeze drying at-30 ℃ for 48h to obtain mesoporous starch nanoparticles with the particle size of 40 nm. Firstly adding carrageenan with the mass volume ratio (g/mL) of 9% into a dispersion tank to uniformly disperse the carrageenan to obtain carrageenan dispersion liquid, then adding mesoporous starch nanoparticles with the mass volume ratio (g/mL) of 2% into another dispersion tank to uniformly disperse the mesoporous starch nanoparticles to obtain mesoporous starch nanoparticle dispersion liquid, then uniformly mixing 30 parts of carrageenan dispersion liquid and 9 parts of mesoporous starch nanoparticle dispersion liquid, and then spray-drying to obtain the composite carrageenan.
Adding compound carrageenan into 15 times of water and adding 0.5% potassium chloride, stirring at 3000rpm for 5min to obtain compound carrageenan solution, and using in meat stuffing processing. The water retention performance of the meat stuffing is improved by 25 percent.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (7)
1. A preparation method of compound carrageenan comprises the following steps:
(1) mixing starch nanoparticles, water and alpha-amylase for enzymolysis reaction to obtain mesoporous starch nanoparticles; the particle size of the starch nanoparticles in the step (1) is 2-50 nm, the enzyme amount of the alpha-amylase is 10-30U/g, and the time of the enzymolysis reaction is 30-180 min;
(2) mixing the mesoporous starch nanoparticles obtained in the step (1) with water to obtain mesoporous starch nanoparticle dispersion liquid;
(3) mixing carrageenan with water to obtain a carrageenan dispersion liquid;
(4) mixing the mesoporous starch nanoparticle dispersion liquid obtained in the step (2) with the carrageenan dispersion liquid obtained in the step (3) to obtain composite carrageenan; the mass ratio of the mesoporous starch nanoparticles in the composite carrageenan to the carrageenan is 1: 20;
the order of steps (1) and (3) is not limited.
2. The preparation method according to claim 1, wherein the ratio of the mass of the mesoporous starch nanoparticles to the volume of water in the step (2) is 0.5-20 g:100 mL.
3. The preparation method according to claim 1, wherein the volume ratio of the carrageenan in the step (3) to the water is 5-10 g:100 mL.
4. The method according to claim 1, 2 or 3, wherein the mass ratio of the mesoporous starch nanoparticle dispersion liquid to the carrageenan dispersion liquid in the step (4) is 10-30: 5-10.
5. The composite carrageenan prepared by the preparation method according to any one of claims 1 to 4, wherein the composite carrageenan comprises mesoporous starch nanoparticles and carrageenan, and the carrageenan is loaded in mesopores of the mesoporous starch nanoparticles; the mass ratio of the mesoporous starch nanoparticles to the carrageenan is 1: 20; the particle size of the mesoporous starch nanoparticles is 2-50 nm.
6. The use of a compounded carrageenan according to claim 5 in meat product processing, wherein the compounded carrageenan is added in the form of a solution.
7. The application of claim 6, wherein the mass ratio of the compound carrageenan to the meat product is 2-10: 100.
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