CN107535583A - A kind of combined food additive, preparation method and application - Google Patents
A kind of combined food additive, preparation method and application Download PDFInfo
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- CN107535583A CN107535583A CN201710535604.XA CN201710535604A CN107535583A CN 107535583 A CN107535583 A CN 107535583A CN 201710535604 A CN201710535604 A CN 201710535604A CN 107535583 A CN107535583 A CN 107535583A
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- food additive
- combined food
- minced fillet
- sodium
- sodium alginate
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Abstract
The invention discloses a kind of combined food additive, preparation method and application, belongs to food additives development technique field.The component and its mass fraction of the combined food additive are as follows：4 parts of Sargassum horneri sodium alginate, 2 parts of calgon, 1.5 parts of sodium tripolyphosphate, 1 part of sodium pyrophosphate, 3 parts of glutamine transaminage, 20 parts of soybean protein isolate.Sargassum horneri sodium alginate, calgon, sodium tripolyphosphate, sodium pyrophosphate, glutamine transaminage, soybean protein isolate are mixed in proportion, that is, obtain described combined food additive.The combined food additive is added in minced fillet, freezen protective can realize water retention.Described combined food additive has good water retention property, and preparation method is simple.Described combined food additive can be applied not only in aquatic products, can also be applied to the water conservation of other products such as meat products.
Description
Technical field
The invention belongs to food additives development technique field, be related to a kind of combined food additive, preparation method and
Using.
Background technology
A kind of freeze preservation effective method as food fresh keeping always, the shelf life of aquatic products can be extended, it is maximum
Ensure to degree the flavor and nutritive value of product.But during freeze preservation, the tissue of aquatic products can be destroyed,
Cause musculature moisture and nutrient loss.Therefore, during aquatic products freeze preservation, suitable water-loss reducer is added,
Farthest to prevent water loss, improve nutritive value, it is necessary.
Traditional aquatic products water-loss reducer is mainly polyphosphate, is a kind of important aquatic products quality improver.Poly
Phosphate can effectively prevent the loss of moisture and nutritional ingredient of the aquatic products in processing, transport and storage, keep
Tenderness, improve yield rate.But phosphate is easy to hydrolyze, so as to reduce Water-saving effect.But excessively add phosphoric acid
Salt, product can be caused to produce metal astringent taste beastly, tissue is coarse, and product surface occurs that " snowflake ", " crystallization " are existing
As.Therefore, new aquatic products water-loss reducer is developed, the application for promoting few phosphorus, phosphate-free water-retaining agent is significant.
At present, sodium alginate on the market is mainly what is extracted from sea-tangle.However, the sodium alginate in Sargassum horneri is as food
Product additive the few study.Under the same terms, the viscosity and gel strength of Sargassum horneri sodium alginate are above sea-tangle sodium alginate.
Therefore, by the sodium alginate in Sargassum horneri and other additive compounds, obtaining a kind of new type compound has minced fillet water retaining function
Food additives, have great importance and wide prospects for commercial application.
The content of the invention
It is an object of the invention to provide a kind of combined food additive, preparation method and application, and described is compound
Food additives have good water retention property, and the application for promoting few phosphorus, phosphate-free water-retaining agent is significant.
The purpose of the present invention is realized by following technical scheme：
A kind of combined food additive, component and its mass fraction such as table 1 of the combined food additive.
Table 1
The preparation method of the combined food additive is as follows：
By Sargassum horneri sodium alginate, calgon, sodium tripolyphosphate, sodium pyrophosphate, glutamine transaminage, soybean separation
Albumen mixes in proportion, that is, obtains combined food additive of the present invention.
By taking the water conservation application in Spanish mackerel minced fillet as an example, concrete application step is as follows：
(1) Spanish mackerel minced fillet preparation method
Fresh Spanish mackerel is taken, is pre-processed, water cleaning, the flesh of fish is taken, cuts and mix, stir, obtain minced fillet.
Wherein, since being taken fresh Spanish mackerel, whole minced fillet manufacturing process will be carried out below 10 DEG C under cryogenic conditions；
The pretreatment is specially：Fresh Spanish mackerel is removed the internal organs, squama, head and tail.
(2) adding method of combined food additive
Described combined food additive is added in the minced fillet that the step (1) obtains, below 10 DEG C, mixing
Uniformly, valve bag is loaded；
Wherein, the combined food additive and the mass ratio of minced fillet are 0.0315：1；
Industrially, during a large amount of minced fillets addition combined food additive, using cutmixer by minced fillet and combined food
Additive is well mixed.
(3) freezen protective
The minced fillet that the step (2) is obtained, together with valve bag after -80 DEG C of quick freezings, it is transferred to -20 DEG C of refrigerators
Preserve.
Beneficial effect
1. combined food additive of the present invention has good water retention property, with traditional phosphate additive phase
Than that can significantly reduce defrosting loss late and cooking loss rate, improve yield rate, and then increase economic efficiency；
2. combined food additive of the present invention, there is great meaning to the application for promoting few phosphorus, phosphate-free water-retaining agent
Justice.
3. the water retaining function of combined food additive of the present invention, can be applied not only in aquatic products, may be used also
With the water conservation applied to other products such as meat products, there is wide prospects for commercial application.
4. the preparation method of combined food additive of the present invention is simple, cost is relatively low.
Brief description of the drawings
Fig. 1：Commercially available sodium alginate (chemistry is pure), Sargassum horneri sodium alginate, two kinds of differences more than 50kDa and less than 50kDa
Fourier transform infrared spectroscopy figure (the I of the Sargassum horneri sodium alginate of molecular weight ranges:Less than 50kDa, II:More than 50kDa, III:
Sargassum horneri sodium alginate, IV:Commercially available sodium alginate)；
Fig. 2：The commercially available sodium alginate of various concentrations (chemistry is pure), the minced fillet cooking loss rate figure of Sargassum horneri sodium alginate；
Fig. 3：More than various concentrations 50kDa and below 50kDa Sargassum horneri sodium alginates minced fillet cooking loss rate figure.
Embodiment
Sodium alginate in the combined food additive of the present invention extracts from Sargassum horneri, purity >=95%.Six is inclined
Sodium phosphate, sodium tripolyphosphate, sodium pyrophosphate, glutamine transaminage and soybean protein isolate are food-grade.The present invention, first
It is the sodium alginate extraction from Sargassum horneri, then, the Sargassum horneri sodium alginate of extraction is purified, obtains more than 50kDa and small
In the Sargassum horneri sodium alginate of 50kDa two kinds of different molecular weight ranges.Commercially available sodium alginate of the present invention is from sea-tangle
The sodium alginate of extraction, referred to as sea-tangle sodium alginate, purity are pure for chemistry.The present invention is respectively to sea-tangle sodium alginate, Sargassum horneri sea
Mosanom, the Sargassum horneri sodium alginate of two kinds of different molecular weight ranges more than 50kDa and less than 50kDa are red by Fourier transformation
External spectrum carries out structural characterization, as shown in Figure 1.The present invention is respectively to sea-tangle sodium alginate, Sargassum horneri sodium alginate, more than 50kDa
Sargassum horneri sodium alginate, sodium pyrophosphate, sodium tripolyphosphate, calgon with two kinds of different molecular weight ranges less than 50kDa,
Glutamine transaminage, soybean protein isolate have carried out the water-retaining property experiment of single factor to fresh Spanish mackerel minced fillet, then select shadow
Significant factor is rung, has done the experiment of the horizontal quadrature of four factor three, final optimization pass obtains combined food addition of the present invention
Agent prescription.
It is explained as follows for term involved in the present invention：
Defrosting loss late：The minced fillet of freezing is taken out, claims its quality B1, is placed on and thaws at room temperature, is drawn and solved with filter paper
Freeze moisture out, claim its quality B2, defrosting loss late is
Cooking loss rate：The minced fillet of defrosting is put in 80 DEG C of water-baths and heats 20min, boiling is drawn with filter paper after taking-up
Moisture out, claims its quality B3, and cooking loss rate is
The extraction of sodium alginate in the Sargassum horneri of embodiment 1
(1) pre-treatment：80g dry copper algaes are weighed, by feed liquid mass ratio 1:25 (water) soak 2h；Use 2L water washings respectively afterwards
2 times；1-2cm fragments are cut into scissors；1h is soaked with 40 DEG C of the formalin of mass concentration 1%；Use respectively again afterwards
2L water cleans 2 times, in case resolution uses；
(2) clear up and filter：The sodium carbonate liquor for the Sargassum horneri 2L mass concentrations 2% that the step (1) processing is obtained
2.5h is cleared up at 55 DEG C, with stirring；Diluted with 9.6L warm water；Filtered afterwards with 100 mesh yarn thin,tough silk；Filtered with Buchner funnel
(bottom is 300 mesh yarn thin,tough silk, and upper strata is diatomite), obtain the glue of relatively clarification；
(3) sour heavy and alcohol precipitation：Under the conditions of 50 DEG C, 331mL mass concentrations are added in the glue obtained to the step (2)
30% H2O230min is bleached, after tested, the initial pH of glue is 10.5-11.0 before bleaching, and the pH of glue is 9.0- after bleaching
9.5；With the hydrochloric acid solution adhesive transfer pH to 3.0 or so that mass concentration is 4.38%, 10-15min is stood, to the glue after bleaching
It is heavy to carry out acid.Gauze is collected, and squeezes out excessive moisture；Afterwards with the volumetric concentration 95% isometric with gained gel after the heavy water squeezing of acid
Ethanol be further dehydrated, gauze squeeze removes unnecessary water, obtain alginate gel；
(4) conversion is neutralized：The alginate gel that the step (3) obtains is placed in the second that 300mL volumetric concentrations are 95%
In alcohol, regulation, which is added dropwise, with the sodium hydroxide solution that mass concentration is 40% makes pH stable after 8.0,40min, makes algin
Sodium alginate is fully converted to, during which sodium hydroxide solution drop by drop adds, and lightly stirs；Squeezed out afterwards with gauze molten
Liquid, washed with absolute ethyl alcohol, obtain sodium alginate；
(5) by the step (4) sodium alginate, dry (60 DEG C, 2.5h)；Crush, finally give copper of the present invention
Segasso sea alginate powder.
Isolate and purify
(6) film ultrafiltration：Lasting stirring, it will be dissolved in by the step (5) Sargassum horneri sodium alginate powder under the conditions of 50 DEG C
After deionized water, natural cooling, degassing is stood.First filtered with 3 μm of filter membranes, remove partial impurities, then filtered with ultrafiltration cup,
Using 50kDa filter membranes, Sargassum horneri sodium alginate is divided into more than molecular weight 50kDa and below 50kDa two parts；The marine alga that will have divided
Acid sodium solution is poured into plate, is first placed in (- 80 DEG C) freezing 12h of ultra low temperature freezer, is then put in freeze drier and dries；Most
More than Sargassum horneri sodium alginate molecular weight 50kDa and below 50kDa Sargassum horneri sodium alginate are obtained eventually.
The sodium alginate gel characteristic of embodiment 2 and structural characterization
(1) basis《GB 1976-2008 food additives sodium alginates》, sea is measured using rotation viscometer (NDJ-1 types)
Mosanom viscosity, Sargassum horneri sodium alginate viscosity are 168.5mPas, and sea-tangle sodium alginate viscosity is 130.3mPas.Prove copper
The viscosity of the ratio of viscosities sea-tangle sodium alginate of segasso sea mosanom is big.
(2) Texture instrument is analyzed, and commercially available sodium alginate and Sargassum horneri sodium alginate gel characteristic is as shown in table 1.Tied by measure
Fruit can draw：The elasticity and gel strength of Sargassum horneri sodium alginate are higher than commercially available sodium alginate, the hardness of Sargassum horneri sodium alginate, glue
Stickiness, chewiness, it is slightly less than commercially available sodium alginate.
Table 2
(3) ftir analysis takes 1mg to dry sodium alginate sample, and 100mg drying is added after grinding
KBr powder mixes, and grinding, tabletting, records infrared absorption spectroscopy, as shown in Figure 1.
Fig. 1 results show that this 4 kinds of sodium alginate infrared spectrums all have following characteristics absworption peak：
a:3481cm-1, it is intramolecular or hydrogen bond association among molecules O-H stretching vibrations；
b:2936cm-1, for the stretching vibration of-CH- groups；
c:1608cm-1, it is carboxyl-COO-Upper asymmetric stretching vibration；
d:1419cm-1, it is caused by C-H flexural vibrations；
e:1300-1000cm-1, it is caused by C-O stretching vibrations, belongs to C-O-H, glycosidic bond C-O-C, it was demonstrated that carboxyl
Presence；
f:789cm-1And 808cm-1, the respectively characteristic absorption of poly L- guluronic acids and poly D-MANNOSE aldehydic acid
Peak.
Positioned at 789cm-1Guluronic acid (G) and positioned at 808cm-1Mannuronic acid (M) characteristic absorption peak size
It is relevant with the size of G/M ratios.From figure, it can be seen that the G/M values of sea-tangle sodium alginate than other 3 in sodium alginate G/M values
It is small.
The experiment of single factor of 39 kinds of different additives of embodiment
Each concentration of each additive does 3 parallel samples.Add additive method：Solid adds, and is added to and grinds
In alms bowl, fully mix with minced fillet and be dispensed into again in freshness protection package, the minced fillet dispensed is first put into (- 80 DEG C) freezings of ultra low temperature freezer
1h, taking-up are put into low temperature refrigerator (- 20 DEG C), refrigerate 1d, determine defrosting loss late, the cooking loss rate of sample after 1d respectively.
Additive：
1. sodium pyrophosphate (0.00%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%)；
2. sodium tripolyphosphate (0.00%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%)；
3. calgon (0.00%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%)；
4. glutamine transaminage (TG enzymes) (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, 1.00%)；
5. soybean protein isolate (0.00%, 1.00%, 2.00%, 3.00%, 4.00%, 5.00%)；
6. commercially available sodium alginate (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, 1.00%)；
7. Sargassum horneri sodium alginate (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, 1.00%)；
8. it is more than 50kDa sodium alginates (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, 1.00%)；
9. less than 50kDa sodium alginates (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, 1.00%).
Experiment of single factor result shows, sodium tripolyphosphate, calgon 0.15%, and glutamine transaminage is
When 0.20%, the defrosting loss late and cooking loss rate of minced fillet reach lower value.Sodium pyrophosphate concentration is to minced fillet defrosting loss late
Influence with cooking loss rate is not notable.The most suitable addition of soybean protein isolate measures 20%.Fig. 2 shows, Sargassum horneri sodium alginate
Water-retaining property be better than commercially available sodium alginate, the optimum interval of its addition can be taken as 0.40%-0.80% concentration.Fig. 3 tables
Bright, molecular weight is better than molecular weight in below 50kDa, its addition in the water-retaining property of more than 50kDa Sargassum horneri sodium alginate
Optimum interval can be taken as 0.40%-0.80% concentration.
Concentration in the present embodiment accounts for the mass percent concentration of quality of fish filling for additive quality.
Embodiment 4 designs the experiment of the horizontal quadrature of four factor three according to embodiment 3
With reference to above single factor test multilevel test interpretation of result, we devise the horizontal quadrature table (L9 of four factor three
(34)), such as table 3.In addition 0.10% sodium pyrophosphate and 2.00% soybean protein isolate is added, is weighed when making minced fillet
Add.
Table 3
Orthogonal experiment optimum results show that optimal Spanish mackerel minced fillet water-loss reducer proportioning is combined as：Six inclined phosphorus of 0.20% concentration
Sour sodium, the sodium tripolyphosphate of 0.15% concentration, the glutamine transaminage of 0.30% concentration, the Sargassum horneri alginic acid of 0.40% concentration
Sodium, the sodium pyrophosphate of 0.10% concentration, the soybean protein isolate of 2.00% concentration.When each group in additive is divided into above-mentioned concentration
The defrosting loss late and cooking loss rate of minced fillet reach lower value, have good water retention property.
Concentration in the present embodiment accounts for the mass percent concentration of quality of fish filling for additive quality.
Embodiment 5
(1) the Sargassum horneri sodium alginate 0.040g that will be prepared in embodiment 1, calgon 0.020g, tripolyphosphate
Sodium 0.015g, sodium pyrophosphate 0.010g, glutamine transaminage 0.030g and soybean protein isolate 0.200g are well mixed, and are obtained
Combined food additive of the present invention.
(2) fresh Spanish mackerel is taken, is removed the internal organs, squama, head and tail；Water cleans, and takes the flesh of fish, cuts and mix, stir, obtains fish
It is rotten.Wherein, minced fillet manufacturing process low temperature will be carried out below 10 DEG C.
(3) 10g minced fillets are weighed to be placed in mortar, the combined food additive that step (1) is obtained is added in mortar,
Under less than 10 DEG C cryogenic conditions, after ground and mixed is uniform, load valve bag.
(4) minced fillet for obtaining the step (2), together with valve bag after -80 DEG C of quick freezings, is transferred to -20 DEG C
Refrigerator preserves.
The present invention include but is not limited to above example, it is every carried out under the principle of spirit of the present invention it is any equivalent
Replacement or local improvement, all will be regarded as within protection scope of the present invention.
Claims (6)
1. a kind of combined food additive, it is characterised in that the component and its mass fraction of the combined food additive
It is as follows：
2. a kind of preparation method of combined food additive as claimed in claim 1, it is characterised in that methods described is as follows：
By Sargassum horneri sodium alginate, calgon, sodium tripolyphosphate, sodium pyrophosphate, glutamine transaminage, soybean protein isolate
Mix in proportion, that is, obtain described combined food additive.
3. a kind of application of combined food additive as claimed in claim 1, it is characterised in that with the guarantor in Spanish mackerel minced fillet
Exemplified by water application, concrete application step is as follows：
(1) Spanish mackerel minced fillet preparation method
Fresh Spanish mackerel is taken, is pre-processed, water cleaning, the flesh of fish is taken, cuts and mix, stir, obtain minced fillet；
(2) adding method of combined food additive
Described combined food additive is added in the minced fillet that the step (1) obtains, below 10 DEG C, mixing is equal
It is even, load hermetic bag；
(3) freezen protective
The minced fillet that the step (2) is obtained, together with valve bag after -80 DEG C of quick freezings, it is transferred to -20 DEG C of refrigerators and protects
Deposit.
4. the application of combined food additive according to claim 3, it is characterised in that in the step (1), from taking
Fresh Spanish mackerel starts, and whole minced fillet manufacturing process will be carried out below 10 DEG C.
5. the application of combined food additive according to claim 3, it is characterised in that in the step (1), pre- place
Reason is specially：Fresh Spanish mackerel is removed the internal organs, squama, head and tail.
6. the application of combined food additive according to claim 3, it is characterised in that compound in the step (2)
The addition quality of type food additives and the mass ratio of minced fillet are 0.0315：1.
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