CN107683910A - A kind of processing method for improving lipid-antioxidant activity during peppery bar stores - Google Patents
A kind of processing method for improving lipid-antioxidant activity during peppery bar stores Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims description 8
- 230000000694 effects Effects 0.000 title description 5
- 239000003963 antioxidant agent Substances 0.000 title description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 36
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 33
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 26
- 238000010008 shearing Methods 0.000 claims abstract description 23
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 22
- 235000014121 butter Nutrition 0.000 claims abstract description 19
- 230000003647 oxidation Effects 0.000 claims abstract description 14
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 14
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001301 oxygen Substances 0.000 claims abstract description 10
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 10
- 239000007789 gas Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 230000003064 anti-oxidating effect Effects 0.000 claims abstract 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 7
- 235000019197 fats Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 6
- 239000003921 oil Substances 0.000 description 39
- 235000019198 oils Nutrition 0.000 description 39
- 239000000203 mixture Substances 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 2
- 229910001428 transition metal ion Inorganic materials 0.000 description 2
- 241000526900 Camellia oleifera Species 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B20/00—Preservation of edible oils or fats
- A23B20/30—Preservation of other edible oils or fats, e.g. shortenings or cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/733—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/762—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/788—Inorganic compounds
-
- 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
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- Wood Science & Technology (AREA)
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- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
本发明设计一种辣条制作方法，具体涉及一种提高辣条储存过程中油脂抗氧化性的处理方法。具体的：向调味油中添加黄油、改性大豆蛋白、硬脂酸镁混匀，送入高速剪切机中剪切混合，装入密封罐内，向密封罐剩余体积空间内充入高纯氧，置于1‑1.5℃的环境中冷藏2‑3小时，取出，释放密封罐内的气体，即可。本发明处理方法能显著提高辣条调味用油的抗氧化性能，处理用添加的黄油、改性大豆蛋白对人体无害，处理过程不会产生对人体有害的物质，处理后的调味油稳定性好，能显著延长辣条储存时间。The invention designs a method for making spicy strips, and in particular relates to a treatment method for improving the oxidation resistance of oil during storage of spicy strips. Specifically: add butter, modified soybean protein, and magnesium stearate to the seasoning oil, mix them evenly, send them to a high-speed shearing machine for shearing and mixing, put them into a sealed tank, and fill the remaining volume space of the sealed tank with high-purity Oxygen, refrigerate in an environment of 1-1.5°C for 2-3 hours, take it out, and release the gas in the sealed jar. The treatment method of the present invention can significantly improve the anti-oxidation performance of the spicy strip seasoning oil, the added butter and modified soybean protein for treatment are harmless to the human body, the treatment process will not produce harmful substances to the human body, and the seasoning oil after treatment is stable. Well, it can significantly prolong the storage time of spicy strips.
Description
技术领域technical field
本发明设计一种辣条制作方法，具体涉及一种提高辣条储存过程中油脂抗氧化性的处理方法。The invention designs a method for making spicy strips, and in particular relates to a treatment method for improving the oxidation resistance of oil during storage of spicy strips.
背景技术Background technique
辣条属于众多休闲零食之一，深受国内消费者的喜爱，制作主要原料为面粉，加入水，盐，糖，天然色素等和面，经过膨化机高温挤压膨化，再浸入调味油中调味，得到，辣条含油量高，其所含油脂的抗氧化性能是保证储存期的关键指标之一，因此，对于研究如何提高辣条贮存过程中油脂抗氧化性对延长辣条保质期有显著作用。Spicy strips are one of many leisure snacks, and are deeply loved by domestic consumers. The main raw material for making them is flour, which is mixed with water, salt, sugar, and natural pigments. It is extruded and puffed by an extruder at high temperature, and then dipped in seasoning oil for seasoning. , it is obtained that the oil content of spicy strips is high, and the antioxidant performance of the oil contained in it is one of the key indicators to ensure the storage period. Therefore, it has a significant effect on how to improve the antioxidant capacity of oil during the storage of spicy strips and prolong the shelf life of spicy strips .
发明内容Contents of the invention
本发明目的在于提供一种提高辣条储存过程中油脂抗氧化性的处理方法。The purpose of the present invention is to provide a treatment method for improving the oxidation resistance of oil during the storage of spicy strips.
本发明的方案如下：一种提高辣条储存过程中油脂抗氧化性的处理方法，具体的：The scheme of the present invention is as follows: a treatment method for improving the oxidation resistance of oil in the storage process of spicy strips, specifically:
（1）向调味油中按3-5%的重量比添加黄油、1-1.2%的重量比添加改性大豆蛋白、0.2-0.3%的重量比添加硬脂酸镁，搅拌混合均匀；(1) Add butter to seasoning oil at a weight ratio of 3-5%, add modified soybean protein at a weight ratio of 1-1.2%, and add magnesium stearate at a weight ratio of 0.2-0.3%, and stir and mix evenly;
所述改性大豆蛋白由以下工艺制作得到，将大豆蛋白按1:3-5的体积比浸入1.6-2mol/L的稀盐酸中，在50-60℃下浸泡处理30-35分钟，充分洗脱去除盐酸，干燥后得到改性大豆蛋白；The modified soybean protein is produced by the following process. Soybean protein is immersed in 1.6-2mol/L dilute hydrochloric acid at a volume ratio of 1:3-5, soaked at 50-60°C for 30-35 minutes, fully washed Remove hydrochloric acid, and obtain modified soybean protein after drying;
（2）送入高速剪切机中剪切混合，剪切速度为2000-2300rpm，剪切温度为60-65℃；(2) Send it into a high-speed shearing machine for shearing and mixing, the shearing speed is 2000-2300rpm, and the shearing temperature is 60-65°C;
（3）将剪切得到的混合油料按1:2-3的体积比装入密封罐内，向密封罐剩余体积空间内充入高纯氧，置于1-1.5℃的环境中冷藏2-3小时，取出，释放密封罐内的气体，即可。(3) Put the sheared mixed oil into a sealed tank at a volume ratio of 1:2-3, fill the remaining volume space of the sealed tank with high-purity oxygen, and refrigerate in an environment of 1-1.5°C for 2- After 3 hours, take it out and release the gas in the airtight jar.
优选的，向调味油中按3%的重量比添加黄油、1.2%的重量比添加改性大豆蛋白、0.2%的重量比添加硬脂酸镁，搅拌混合均匀。Preferably, butter is added in a weight ratio of 3%, modified soybean protein in a weight ratio of 1.2%, and magnesium stearate in a weight ratio of 0.2% to the seasoning oil, and stirred and mixed evenly.
优选的，向调味油中按5%的重量比添加黄油、1%的重量比添加改性大豆蛋白、0.2%的重量比添加硬脂酸镁，搅拌混合均匀。Preferably, butter, 1% by weight of modified soybean protein, and 0.2% by weight of magnesium stearate are added to the seasoning oil, and the mixture is evenly mixed.
优选的，将剪切得到的混合油料按1:2的体积比装入密封罐内，向密封罐剩余体积空间内充入高纯氧，置于1.5℃的环境中冷藏2.4小时，取出，释放密封罐内的气体，即可。Preferably, put the sheared mixed oil into a sealed tank at a volume ratio of 1:2, fill the remaining volume space of the sealed tank with high-purity oxygen, place it in an environment of 1.5°C for 2.4 hours, take it out, and release Seal the gas in the tank and that's it.
本发明有益效果在于，本发明处理方法能显著提高辣条调味用油的抗氧化性能，处理用添加的黄油、改性大豆蛋白对人体无害，处理过程不会产生对人体有害的物质，处理后的调味油稳定性好，能显著延长辣条储存时间；The beneficial effect of the present invention lies in that the treatment method of the present invention can significantly improve the antioxidant performance of spicy strip seasoning oil, the added butter and modified soybean protein used for treatment are harmless to the human body, and the treatment process will not produce harmful substances to the human body. The final seasoning oil has good stability and can significantly prolong the storage time of spicy strips;
具体的，本发明通过向调味油中按3-5%的重量比添加黄油、1-1.2%的重量比添加改性大豆蛋白，黄油与改性大豆蛋白混合物对过渡金属离子具有吸附作用，能够避免过渡金属离子参与反应，阻碍油脂自动氧化；Specifically, the present invention adds butter in a weight ratio of 3-5% and modified soybean protein in a weight ratio of 1-1.2% to seasoning oil, and the mixture of butter and modified soybean protein has an adsorption effect on transition metal ions, and can Avoid transition metal ions from participating in the reaction and hinder the automatic oxidation of oil;
同时适量添加硬脂酸镁能提高黄油与改性大豆蛋白的乳化性，以形成更好的抗氧化效果；At the same time, adding an appropriate amount of magnesium stearate can improve the emulsification of butter and modified soybean protein to form a better antioxidant effect;
经剪切乳化后的调味油按1:2-3的体积比装入密封罐内，向密封罐剩余体积空间内充入高纯氧，置于1-1.5℃的环境中冷藏2-3小时，此过程处理能提高调味油中香味物质的稳定性，减少贮存过程中香味物质的挥发，保证调味油香气持久。The seasoning oil after shearing and emulsification is put into a sealed tank according to the volume ratio of 1:2-3, and the remaining volume space of the sealed tank is filled with high-purity oxygen, and placed in an environment of 1-1.5°C for 2-3 hours. , this process can improve the stability of the aroma substances in the seasoning oil, reduce the volatilization of the aroma substances in the storage process, and ensure the lasting aroma of the seasoning oil.
具体实施方式detailed description
实施例1、一种提高辣条储存过程中油脂抗氧化性的处理方法，具体的：Embodiment 1, a kind of processing method that improves oil and fat oxidation resistance in the storage process of spicy strips, specifically:
向调味油中按3%的重量比添加黄油、1%的重量比添加改性大豆蛋白、0.2%的重量比添加硬脂酸镁，搅拌混合均匀；Add butter, 1% by weight of modified soybean protein, 0.2% by weight of magnesium stearate in seasoning oil, stir and mix evenly;
所述改性大豆蛋白由以下工艺制作得到，将大豆蛋白按1:3的体积比浸入1.6mol/L的稀盐酸中，在50℃下浸泡处理30分钟，充分洗脱去除盐酸，干燥后得到改性大豆蛋白；The modified soybean protein is produced by the following process. The soybean protein is immersed in 1.6mol/L dilute hydrochloric acid at a volume ratio of 1:3, soaked at 50°C for 30 minutes, fully eluted to remove the hydrochloric acid, and dried to obtain Modified soy protein;
送入高速剪切机中剪切混合，剪切速度为2000rpm，剪切温度为60℃；Send it into a high-speed shearing machine for shearing and mixing, the shearing speed is 2000rpm, and the shearing temperature is 60°C;
将剪切得到的混合油料按1:2的体积比装入密封罐内，向密封罐剩余体积空间内充入高纯氧，置于1℃的环境中冷藏2小时，取出，释放密封罐内的气体，即可。Put the sheared mixed oil into a sealed tank at a volume ratio of 1:2, fill the remaining volume of the sealed tank with high-purity oxygen, refrigerate at 1°C for 2 hours, take it out, and release it into the sealed tank gas, that's it.
实施例2、一种提高辣条储存过程中油脂抗氧化性的处理方法，具体的：Embodiment 2, a kind of processing method that improves oil and fat oxidation resistance in the storage process of spicy strips, specifically:
向调味油中按5%的重量比添加黄油、1.2%的重量比添加改性大豆蛋白、0.3%的重量比添加硬脂酸镁，搅拌混合均匀；Add butter, 1.2% by weight of modified soybean protein, 0.3% by weight of magnesium stearate in seasoning oil, stir and mix evenly;
所述改性大豆蛋白由以下工艺制作得到，将大豆蛋白按1:5的体积比浸入2mol/L的稀盐酸中，在60℃下浸泡处理35分钟，充分洗脱去除盐酸，干燥后得到改性大豆蛋白；The modified soybean protein is produced by the following process. The soybean protein is immersed in 2mol/L dilute hydrochloric acid at a volume ratio of 1:5, soaked at 60°C for 35 minutes, fully eluted to remove the hydrochloric acid, and obtained after drying. Sexual soy protein;
送入高速剪切机中剪切混合，剪切速度为2300rpm，剪切温度为65℃；Send it into a high-speed shearing machine for shearing and mixing, the shearing speed is 2300rpm, and the shearing temperature is 65°C;
将剪切得到的混合油料按1:3的体积比装入密封罐内，向密封罐剩余体积空间内充入高纯氧，置于1.5℃的环境中冷藏3小时，取出，释放密封罐内的气体，即可。Put the sheared mixed oil into a sealed tank at a volume ratio of 1:3, fill the remaining volume space of the sealed tank with high-purity oxygen, refrigerate for 3 hours at 1.5°C, take it out, and release it into the sealed tank gas, that's it.
实施例3、一种提高辣条储存过程中油脂抗氧化性的处理方法，具体的：Embodiment 3, a kind of processing method that improves oil and fat oxidation resistance in the storage process of spicy strips, specifically:
向调味油中按4%的重量比添加黄油、1.1%的重量比添加改性大豆蛋白、0.25%的重量比添加硬脂酸镁，搅拌混合均匀；Add butter, 1.1% by weight of modified soybean protein, 0.25% by weight of magnesium stearate in seasoning oil, stir and mix evenly;
所述改性大豆蛋白由以下工艺制作得到，将大豆蛋白按1:4的体积比浸入1.8mol/L的稀盐酸中，在55℃下浸泡处理32分钟，充分洗脱去除盐酸，干燥后得到改性大豆蛋白；The modified soybean protein is produced by the following process. The soybean protein is immersed in 1.8mol/L dilute hydrochloric acid at a volume ratio of 1:4, soaked at 55°C for 32 minutes, fully eluted to remove the hydrochloric acid, and dried to obtain Modified soy protein;
送入高速剪切机中剪切混合，剪切速度为2200rpm，剪切温度为62℃；Send it into a high-speed shearing machine for shearing and mixing, the shearing speed is 2200rpm, and the shearing temperature is 62°C;
将剪切得到的混合油料按1:2.5的体积比装入密封罐内，向密封罐剩余体积空间内充入高纯氧，置于1.3℃的环境中冷藏2.5小时，取出，释放密封罐内的气体，即可。Put the sheared mixed oil into a sealed tank at a volume ratio of 1:2.5, fill the remaining volume space of the sealed tank with high-purity oxygen, refrigerate at 1.3°C for 2.5 hours, take it out, and release it into the sealed tank gas, that's it.
将市售辣条调味油随机等分为空白对照组、实验组、对照组1、对照组2、对照组3、对照组4共计6组，每组500ml；The commercially available spicy strip seasoning oil is randomly divided into blank control group, experimental group, control group 1, control group 2, control group 3, and control group 4, a total of 6 groups, each group of 500ml;
其中，空白对照组辣条调味油不做处理；Wherein, the blank control group spicy strip seasoning oil is not processed;
实验组按照实施例3方式对辣条调味油进行处理；The experimental group processed the spicy strip seasoning oil according to the mode of embodiment 3;
对照组1在实施例3处理基础上，取消向调味油中添加黄油；Control group 1 cancels adding butter in seasoning oil on the basis of embodiment 3 processing;
对照组2在实施例3处理基础上，取消向调味油中添加改性大豆蛋白；Control group 2 cancels adding modified soybean protein in seasoning oil on the basis of embodiment 3 treatment;
对照组3在实施例3处理基础上，将改性大豆蛋白替换为大豆蛋白；Control group 3 is based on the treatment of embodiment 3, and the modified soybean protein is replaced by soybean protein;
对照组4在实施例3处理基础上，将高纯氧替换为空气；Control group 4 is processed on the basis of embodiment 3, and high-purity oxygen is replaced by air;
将各组处理得到的调味油相同方式封装后，在常温下保持90天，通过型号：HHX-SJ10GYHZ过氧化值检测仪检测各组调味油的过氧化值、并采用 SPME-GC/MS 法测得增香油茶籽油的香气含量，结果见下表1：After the seasoning oils obtained from each group were packaged in the same way, they were kept at room temperature for 90 days. The peroxide value of each group of seasoning oils was detected by a model: HHX-SJ10GYHZ peroxide value detector, and the SPME-GC/MS method was used to measure Obtain the fragrance content of scented camellia oleifera seed oil, the results are shown in the following table 1:
由表1可以看出，单独添加黄油或改性大豆蛋白对提高调味油抗氧化性作用并不好，而共同添加黄油与改性大豆蛋白组别调味油的抗氧化性显著提高，这说明黄油与改性大豆蛋白对提高调味油抗氧化性有协同作用，另外，向密封罐内充入纯氧处理能显著提高调味油香味物质的稳定性，减少贮存期香味物质的挥发，而替换成空气后作用却不明显。It can be seen from Table 1 that the effect of adding butter or modified soybean protein alone is not good for improving the oxidation resistance of seasoning oil, but the oxidation resistance of seasoning oil is significantly improved by adding butter and modified soybean protein together, which shows that butter It has a synergistic effect with modified soybean protein on improving the oxidation resistance of seasoning oil. In addition, filling the sealed tank with pure oxygen can significantly improve the stability of aroma substances in seasoning oil, reduce the volatilization of aroma substances during storage, and replace them with air After effects are not obvious.
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