CN107668475A - A kind of compound antifreeze of quick-freezing boiled dumplings containing ice structural protein - Google Patents
A kind of compound antifreeze of quick-freezing boiled dumplings containing ice structural protein Download PDFInfo
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- CN107668475A CN107668475A CN201711215904.6A CN201711215904A CN107668475A CN 107668475 A CN107668475 A CN 107668475A CN 201711215904 A CN201711215904 A CN 201711215904A CN 107668475 A CN107668475 A CN 107668475A
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- structural protein
- boiled dumplings
- ice structural
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Classifications
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
Abstract
A kind of compound antifreeze of quick-freezing boiled dumplings containing ice structural protein, it is related to quick-frozen food processing technique field.It is made up of following raw material：Ice structural protein, octenyl succinic acid anhydride modified gum arabic, glycerin monostearate, xanthans, carragheen, cornstarch.After adopting the above technical scheme, the present invention has the beneficial effect that：It can effectively suppress ice-crystal growth of the quick-freezing boiled dumplings in refrigerating process, and so as to prevent its wrinkle and cracking in cold storage procedure, water-retaining property, elasticity and the boiling fastness of product also significantly improve.Meanwhile quick-freezing boiled dumplings also can be effectively reduced in the face checking rate caused by intermediate links multigelation.
Description
Technical field
The present invention relates to quick-frozen food processing technique field, and in particular to a kind of formula of the compound antifreeze of quick-freezing boiled dumplings,
The compound antifreeze of more particularly to a kind of quick-freezing boiled dumplings containing ice structural protein freezes splitting resistance, freeze-thaw resistance and mouth to improve
Sense.
Background technology
Food antifreeze generally refers to effectively alleviate product quality deterioration during freezing, and it is cold to improve product
The food additives of jelly-defrosting property, particular use include：Improve the organoleptic attribute of food, freeze splitting resistance, freeze thawing resistance
Property, water-retaining property and gel characteristic etc..The species of antifreeze is more, there is low molecular sugar and glycitols antifreeze, albumen and polypeptide
Antifreeze, edible glue antifreeze and compound antifreeze.Wherein, ice structural protein class antifreeze due to its is excellent and security compared with
It is high and be widely used in food processing.
At present, the research about ice structural protein and its compound antifreeze is for example following：
Research in terms of ice structural protein focuses primarily upon the preparation of ice structural protein and isolated and purified.201610726905.6
In disclose a kind of method that ice structural protein is extracted from clover, it the advantages of the method that is to carry again by phosphate improve
The purity of ice structural protein, and raw material is cheap and easy to get, shortcoming is to be not directed to concrete application of the ice structural protein in quick-freezing boiled dumplings.
A kind of manufacture method of ice structural protein is disclosed in 200810157194.0, it the advantages of glossy privet leaf be raw material through carrying
Take, refrigerated centrifuge and freeze-drying are prepared for ice structural protein, technical process is simple, but the invention is not directed to ice structural protein
Purifying, is also not directed to concrete application of the ice structural protein in quick-freezing boiled dumplings.A kind of plant is disclosed in 200910033924.0
The isolation and purification method of ice structural protein, it the advantages of be to isolate and purify to obtain the ice of high-purity by using cloud point extraction method
Structural proteins, shortcoming are to be not directed to concrete application of the ice structural protein in quick-freezing boiled dumplings.Disclosed in 201510763899.7
A kind of quick-freezing boiled dumplings paper modifying agent, it the advantages of be to use by the plant such as sodium alginate and carboxymethyl cellulose colloid with it is poly-
Phosphate and the compound easy to cracking for being prepared for compound antifreeze, overcoming dumpling wrapper of mannitol, improve organoleptic attribute and resistance to
Boiling property, shortcoming are not illustrate freeze-thaw characteristic with regard to modifying agent, are also not directed to ice structural protein.
A kind of formula and processing method of health care quickly frozen boiled dumpling are disclosed in 201610312607.2, it the advantages of be by modifying agent,
Plant colloid and functional raw material are compounded, and are prepared for health care quickly frozen boiled dumpling, and shortcoming is after not freezed with regard to quick-freezing boiled dumplings
Crack resistance illustrates, and is also not directed to ice structural protein.A kind of quick-freezing cooked wheaten food improvement is disclosed in 200710163341.0
Agent, it the advantages of be to be compounded thickener, gluten fortifier, composite phosphate and sorbierite etc., be prepared for quick-freezing cooked wheaten food and change
Good dose, freezing splitting resistance and boiling fastness after quick-freezing cooked wheaten food freezing can be lifted, and is widely used, but the invention is also not directed to ice
Structural proteins.A kind of glutinous flour is disclosed in 201110423063.4 and the production of ice structural protein anti-freezing fermentation freezes glutinous wheat face
The method of group, it the advantages of be will ice structural protein and dough mix after it is quick-frozen then fermented and obtain finished product after bakeing, subtract
Lack the ice-crystal growth of freezing flour-dough, improve the stability that keeps in cold storage of finished product.But the invention is not directed to ice structural protein
Compounding, disclosed method are also not suitable for the making of traditional Chinese staple food products.
In summary, presently disclosed patent document concentrates on the extracting and developing purifying of ice structural protein, rarely has ice knot
The compounding of structure albumen antifreeze protein and its patent document applied in quick-freezing boiled dumplings food disclose.As consumer is to food
Organoleptic properties and the continuous improvement of quality requirement, the cheap new food additive extensive market of safety.Wheat seedling raw material is natural
It is abundant, it is cheap and easy to get.Ice structural protein can be enriched with by the method for cold-induced wheat seedling, therefore wheat seedling ice structural protein has
Wide application prospect.
Based on ice structural protein, by being compounded with other compositions, applied to quick-freezing boiled dumplings, the aesthetic of product is improved
Matter, freezing splitting resistance and freeze-thaw resistance according to food processing principle, it is necessary to design a set of new formula.
The content of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of quick-frozen water containing ice structural protein
The compound antifreeze of dumpling.It can effectively suppress ice-crystal growth of the quick-freezing boiled dumplings in refrigerating process, so as to prevent it in cold storage procedure
In wrinkle and cracking, water-retaining property, elasticity and the boiling fastness of product also significantly improve.Meanwhile it also can effectively reduce quick-freezing boiled dumplings
In the face checking rate caused by intermediate links multigelation.
To achieve the above object, the technical scheme is that：A kind of quick-freezing boiled dumplings containing ice structural protein are compound freeze proof
Agent is made up of the raw material of following parts by weight：1~2 part of ice structural protein, 1~5 part of octenyl succinic acid anhydride modified gum arabic,
10~20 parts of glycerin monostearate, 4~9 parts of xanthans, 2~4 parts of carragheen, 15~25 parts of cornstarch.Wherein ice structure
The preparation technology of albumen comprises the following steps：Huaihe River wheat wheat seedling length to a leaf wholeheartedly after, reduce temperature respectively to 10,8,6,4 DEG C
Carry out low temperature stress processing different time（Respectively 24,48,72,96 h）, diurnal temperature is consistent, takes leaf after low temperature stress immediately
Piece（The cm of length 8~10）.After wheat seedling cleaning, using 0.5%（V/V）Peracetic acid soak 5 min sterilization, clean after immerse
1 g/100 mL saline solutions, the min of ratio 30 put into after rinsing in 0.2 g/100 mL VC solution, then clean, by every 100
G wheat seedlings add the ratio mashing of 15 g or so water, and 0.5 g/100 mL VC, 4 DEG C, 13 000 r/ are added in pulping process
Min refrigerated centrifuges 2 times, each 5 min, must clarify wheat seedling juice.With 4 DEG C of low-temperature precipitations 10 of ammonium sulfate of 100% saturation degree
After h, the min of refrigerated centrifuge 15 under the conditions of 13000 r/min.Precipitation is redissolved with ultra-pure water, uses dialysis membrane（MWCO 3.5 ku）
To concentrated freeze-dried after pure water dialysed overnight.With the chromatographic columns of DEAE-Cellulose 52 (2.5 cm × 45 cm) point after redissolution
From purifying, after chromatographic column buffered liquid balance, with 20 mg of buffer/mL sample, through 0.45 μm of microfiltration membranes mistake
Ion-exchange chromatography is carried out after filter, takes the lyophilized mg of sample 20 to be dissolved in 0.5 mL eluents through 0.45 μm of micro-filtrate membrane filtration
After carry out gel chromatography, Detection wavelength 280nm, collect heat stagnation active component, to concentrated freeze-dried after pure water dialysed overnight, obtain ice
Structural proteins.
Described octenyl succinic acid anhydride modified gum arabic substitution value is 0.005~0.015, and other raw materials are food
Level.
Described compound antifreeze usage amount in quick-freezing boiled dumplings and chaos skin is 1~3 g/kg.
After adopting the above technical scheme, the present invention has the beneficial effect that：It can effectively suppress quick-freezing boiled dumplings in refrigerating process
Ice-crystal growth, so as to prevent its wrinkle and cracking in cold storage procedure, the water-retaining property of product, elasticity and boiling fastness are also notable
Improve.Meanwhile quick-freezing boiled dumplings also can be effectively reduced in the face checking rate caused by intermediate links multigelation.
Embodiment
Embodiment 1
Present embodiment use technical scheme be：A kind of compound antifreeze of quick-freezing boiled dumplings containing ice structural protein is by following
The raw material composition of parts by weight：1 part of ice structural protein, 2 parts of octenyl succinic acid anhydride modified gum arabic, glycerin monostearate
13 parts, 6 parts of xanthans, 3 parts of carragheen, 15 parts of cornstarch.The preparation technology of middle ice structural protein comprises the following steps：Huaihe River wheat
Wheat seedling length to a leaf wholeheartedly after, reduce temperature respectively to 10,8,6,4 DEG C carry out low temperature stress processing different times（Respectively
24、48、72、96 h）, diurnal temperature is consistent, takes blade after low temperature stress immediately（The cm of length 8~10）.After wheat seedling cleaning,
Using 0.5%（V/V）Peracetic acid soak 5 min sterilization, clean after immerse 1 g/100 mL saline solutions, put into 0.2 after rinsing
The min of ratio 30 in g/100 mL VC solution, then clean, the ratio that 15 g or so water is added in every 100 g wheat seedlings is beaten
Slurry, adds 0.5 g/100 mL VC in pulping process, 4 DEG C, 13 000 r/min refrigerated centrifuges 2 times, each 5 min, obtains clear
Clear wheat seedling juice.After 4 DEG C of h of low-temperature precipitation 10 of ammonium sulfate of 100% saturation degree, freezed under the conditions of 13000 r/min
Centrifuge 15 min.Precipitation is redissolved with ultra-pure water, uses dialysis membrane（MWCO 3.5 ku）To concentrated freeze-dried after pure water dialysed overnight.It is multiple
Isolated and purified after molten with the chromatographic columns of DEAE-Cellulose 52 (2.5 cm × 45 cm), the buffered liquid of chromatographic column balances
Afterwards, with 20 mg of buffer/mL sample, ion-exchange chromatography is carried out after 0.45 μm of micro-filtrate membrane filtration, takes jelly
The mg of dry-eye disease 20 is dissolved in 0.5 mL eluents carries out gel chromatography, Detection wavelength after 0.45 μm of micro-filtrate membrane filtration
280nm, heat stagnation active component is collected, to concentrated freeze-dried after pure water dialysed overnight, obtain ice structural protein.
Described octenyl succinic acid anhydride modified gum arabic substitution value is 0.01, and other raw materials are food-grade.
Described compound antifreeze usage amount in quick-freezing boiled dumplings and chaos skin is 2 g/kg.
Ice structural protein（Ice structuring protein, ISP）It is a kind of protein that can suppress ice-crystal growth,
It can reduce the freezing point of the aqueous solution in the form of non-colligative property and its fusing point is influenceed it is little, cause the aqueous solution fusing point and freezing point it
Between there is difference, it is active (Thermal hysteresis activity, THA) that this difference is referred to as heat stagnation, thus ice structure
Albumen is also known as thermal hysteresis protein (Thermal hysteresis protein, THP), and being mainly shown as makes freezing point less than molten
Point, so as to influence freezing process, without influenceing fusion process, while the growth shape of extracellular ice crystal can be adjusted in vivo
State, avoid ice crystal from causing mechanical damage to cell membrane, significantly slow the speed that small ice crystal be combined with each other, and in extremely low concentration
Under, so that it may suppress ice crystal and recrystallization phenomenon occurs.Ice structural protein enjoys quick-frozen food and freezing to eat with its unique function spy
The freeze proof field focus of attention of product.
Xanthans is also known as yellow glue, xanthan gum, is one kind Extra-cellular acidic heteroglycan as caused by fermenting Xanthomonas campestris.It is
2 are pressed by D-Glucose, D-MANNOSE and D-Glucose aldehydic acid:2:The polysaccharide high-molecular compound of 1 composition, relative molecular mass
More than 1,000,000.The secondary structure of xanthans be side chain around main chain backbone reverse-winding, maintain to form bar-shaped double spiral shells by hydrogen bond
Revolve structure.Its stabilizer as a variety of purposes, thickening agent and processing paving auxiliary agent, including make canned and bottled food in the industry
Product, bakery food, dairy produce, frozen food, salad flavouring, beverage, brewage, candy, cake pattern be with product etc..Make food
It is readily flowed during product, it is easy to pour out and pours into, be easy to pipeline, reduces energy resource consumption.
Carragheen stability is strong, and dry powder is placed not degradable for a long time.It is also very stable in neutral and alkaline solution, even if
Heating will not also hydrolyze, but in an acidic solution（Especially pH value≤4.0）Sour water solution easily occurs for carragheen, gel strength and glutinous
Degree declines.It is worth noting that, in neutral conditions, if carragheen in long-time at elevated temperature, can also hydrolyze, cause gel strong
Degree reduces.All types of carragheens can be dissolved in hot water and warm milk.Viscous transparent or light can be formed by being dissolved in hot water
The easy fluent solution of opalescent.Carragheen in cold water can only water swelling and can not dissolve.The property being had based on carragheen
Matter, thickener, gelling agent, suspending agent, emulsifying agent and stabilizer etc. are generally used as in the food industry.
Embodiment 2
Difference of the present embodiment from embodiment 1 is a kind of compound antifreeze of the quick-freezing boiled dumplings containing ice structural protein by following heavy
Measure the raw material composition of number：1 part of ice structural protein, 4 parts of octenyl succinic acid anhydride modified gum arabic, glycerin monostearate 15
Part, 8 parts of xanthans, 3 parts of carragheen, 20 parts of cornstarch.
Described octenyl succinic acid anhydride modified gum arabic substitution value is 0.005, and other raw materials are food-grade.
Described compound antifreeze usage amount in quick-freezing boiled dumplings and chaos skin is 3g/kg.
Other raw material compositions, process of preparing are same as Example 1.
Embodiment 3
Difference of the present embodiment from embodiment 1 is a kind of compound antifreeze of the quick-freezing boiled dumplings containing ice structural protein by following heavy
Measure the raw material composition of number：1 part of ice structural protein, 3 parts of octenyl succinic acid anhydride modified gum arabic, glycerin monostearate 12
Part, 7 parts of xanthans, 2 parts of carragheen, 14 parts of cornstarch.
Other raw material compositions, process of preparing are same as Example 1.
After adopting the above technical scheme, the present invention has the beneficial effect that：It can effectively suppress quick-freezing boiled dumplings in refrigerating process
Ice-crystal growth, so as to prevent its wrinkle and cracking in cold storage procedure, the water-retaining property of product, elasticity and boiling fastness are also notable
Improve.Meanwhile quick-freezing boiled dumplings also can be effectively reduced in the face checking rate caused by intermediate links multigelation.
It is described above, it is merely illustrative of the technical solution of the present invention and unrestricted, those of ordinary skill in the art are to this hair
The other modifications or equivalent substitution that bright technical scheme is made, without departing from the spirit and scope of technical solution of the present invention,
It all should cover among scope of the presently claimed invention.
Claims (6)
- A kind of 1. compound antifreeze of quick-freezing boiled dumplings containing ice structural protein, it is characterised in that it by following parts by weight raw material group Into：1~2 part of ice structural protein, 1~5 part of octenyl succinic acid anhydride modified gum arabic, 10~20 parts of glycerin monostearate, 4~9 parts of xanthans, 2~4 parts of carragheen, 15~25 parts of cornstarch.
- A kind of 2. compound antifreeze of quick-freezing boiled dumplings containing ice structural protein according to claim 1, it is characterised in that it by The raw material composition of following parts by weight：1 part of ice structural protein, 2 parts of octenyl succinic acid anhydride modified gum arabic, monostearate is sweet 13 parts of grease, 6 parts of xanthans, 3 parts of carragheen, 15 parts of cornstarch.
- A kind of 3. compound antifreeze of quick-freezing boiled dumplings containing ice structural protein according to claim 1, it is characterised in that it by The raw material composition of following parts by weight：1 part of ice structural protein, 4 parts of octenyl succinic acid anhydride modified gum arabic, monostearate is sweet 15 parts of grease, 8 parts of xanthans, 3 parts of carragheen, 20 parts of cornstarch.
- A kind of 4. compound antifreeze of quick-freezing boiled dumplings containing ice structural protein according to claim 1, it is characterised in that it by The raw material composition of following parts by weight：1 part of ice structural protein, 3 parts of octenyl succinic acid anhydride modified gum arabic, monostearate is sweet 12 parts of grease, 7 parts of xanthans, 2 parts of carragheen, 14 parts of cornstarch.
- A kind of 5. compound antifreeze of quick-freezing boiled dumplings containing ice structural protein according to claim 1, it is characterised in that：It is described Octenyl succinic acid anhydride modified gum arabic substitution value be 0.005~0.015, other raw materials are food-grade.
- A kind of 6. compound antifreeze of quick-freezing boiled dumplings containing ice structural protein according to claim 1, it is characterised in that：It is described Compound antifreeze in quick-freezing boiled dumplings and chaos skin usage amount be 1~3 g/kg.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110959737A (en) * | 2019-12-03 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Emulsifier, sauce and preparation method and application thereof |
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