CN108260784B - 可食膜的生产方法及利用可食膜生产含馅料食品的方法 - Google Patents
可食膜的生产方法及利用可食膜生产含馅料食品的方法 Download PDFInfo
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Abstract
本发明公开了一种可食膜的生产方法及利用可食膜生产含馅料食品的方法，技术工艺包括在光滑的钢带或PET塑料膜上先涂上一层明胶蛋白和海藻酸钠调制的pH为3.5‑4.5的膜液，干燥成膜，再在第一层膜上覆盖一层大豆分离蛋白和魔芋粉调制的pH为8.5‑9.5的膜液，干燥成复合膜，最后利用臭氧进行处理，制备成pH为6.0‑7.0、在高温蒸汽下不会溶解的可食膜，并将可食膜用于生产皮薄汁多的冷冻灌汤包产品。本发明技术充分利用了明胶蛋白、大豆分离蛋白、海藻酸钠和魔芋粉的成膜特征，可以生产出具有良好的机械性能和耐高温蒸汽性能的可食膜，进而扩大可食膜的应用范围。
Description
技术领域
本发明涉及一种可食膜的生产及其产品开发的技术，具体地说涉及一种可食膜的生产方法及利用可食膜生产含馅料食品的方法，以明胶蛋白、大豆分离蛋白、海藻酸钠和魔芋粉为主，通过流延方法制备可食膜，并利用生产的可食膜制备冷冻灌汤包等食品的技术。
背景技术
随着人们对生态环境保护意识的加强，利用天然高分子材料制备可食膜越来越受到重视。其中，明胶蛋白、海藻酸钠在酸性条件下成膜性能较好，而大豆分离蛋白和魔芋粉在碱性条件下成膜性能较好。然而，单一的高分子蛋白或多糖组分形成的可食膜会存在一定机械强度弱、耐水性能阻水性能差等缺点。因此，有必要通过双层涂膜方式制备可食膜，既可以使各种成分成膜优势互补，还可以使可食膜的pH为中性，扩大应用范围。为了提高可食膜的耐水性能，中国专利(CN106589433A)公开一种水难溶性鱼明胶蛋白膜的制备方法，在鱼明胶膜上浇注海藻酸钠膜制备双层膜，获得的膜虽然在常温水中不易溶解，但在高温蒸汽下还是会发生溶解。另一方面，灌汤包是我国的一种传统特色小吃，俗称灌浆馒头或灌汤包子。由于灌汤包含有较多的汤汁，为了避免汁液在保存中渗透面皮，甚至导致灌汤包面皮破裂，生产企业常常将面皮制作很厚，这不仅影响产品口感，也会失去灌汤包应用的风味。因此，本发明充分利用明胶蛋白、海藻酸钠、大豆分离蛋白和魔芋粉的成膜特性，先让明胶蛋白和海藻酸钠在酸性条件下成膜，而大豆分离蛋白和魔芋粉在碱性条件下成膜，两种膜经复合形成的复合膜呈中性，并在高温蒸汽下不易溶解，利用它可以生产出皮薄味鲜，油汁充足的速冻灌汤包制品。
发明内容
本发明的一个目的在于提供一种适用范围广、高温蒸汽不易溶解的可食膜的生产方法，并将可食膜应用于灌汤包等食品上。
本发明的另一个目的在于提供一种口感更好的可食膜生产含馅料食品的方法。
为了实现上述目的，本发明的技术方案是：
本发明是一种可食膜的生产方法，包括以下步骤：(1) 第一层膜的制备：明胶蛋白和海藻酸钠用纯净水溶胀，制成蛋白多糖溶液A，升温至60-80℃溶解后，用酸度调节剂将蛋白多糖溶液A的pH调整至3.5-4.5后，加入蛋白多糖溶液质量2-9%(w/w)的甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的钢带或PET塑料膜上，通过60-90℃干燥形成第一层膜；(2) 第二层膜的制备：大豆分离蛋白和魔芋粉用纯净水溶胀后，制成蛋白多糖溶液B，用氢氧化钠溶液将制成蛋白多糖溶液B的pH调整至8.5-9.5后，升温至60-80℃溶解，加入制成蛋白多糖溶液质量2-9%(w/w)的甘油，混合均匀、脱泡，调制成膜液，均匀地涂在步骤(1)制备的第一层膜上并干燥成膜，制备成双层复合膜；(3) 膜的调制：将步骤(2)干燥好的膜冷却至15-25℃，利用含有臭氧的干燥空气处理2-4 min后再揭膜，制得可食膜；(4) 可食膜的包装、保存：将步骤(3)揭下来的可食膜用PVDC高阻湿的塑料袋包装好，保存温度为4-25℃。
在步骤(1)中，所述的蛋白多糖溶液A中：明胶蛋白的质量百分数为20-30%，海藻酸钠的质量百分数为1-3%，其余为纯净水。
在步骤(1)中，酸度调节剂为盐酸、柠檬酸或苹果酸等中的一种。
在步骤(2)中，所述的蛋白多糖溶液B中：大豆分离蛋白的质量百分数为5-10%，魔芋粉的质量百分数为0.1-0.5%；其余为纯净水。
在步骤(3)中，含有臭氧的干燥空气为：臭氧浓度为10-30 mg/m3，空气相对湿度为20-40%，空气温度为15-25℃。
本发明是一种可食膜生产含馅料食品的方法，其特征在于：先用可食膜包食品的馅料，在可食膜的粘合处涂上10-15%谷氨酰胺转胺酶溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻食品。
所述的食品为灌汤包馅料，该灌汤包馅料为猪肉馅、牛肉馅和海鲜馅中的一种。
采用上述方案后，由于本发明充分利用明胶蛋白、大豆分离蛋白、海藻酸钠和魔芋粉在不同pH下成膜特征，先让明胶蛋白和海藻酸钠在酸性条件下成膜，再在该膜上覆盖上碱性的大豆分离蛋白和魔芋粉膜液，通过干燥形成中性复合膜，最后还利用臭氧杀菌氧化处理，使膜不易吸潮，而且在高温蒸汽下不会溶解。故，本发明具有以下优点：
1、本发明制备的可食膜pH为中性，适用范围广。
2、本发明制备的可食膜在高温蒸汽下不会溶解，可以扩大可食膜的应用范围。
3、本发明利用臭氧处理，既可以对可食膜进行杀菌，还可以通过氧化提高膜的机械性能。
4、利用本发明制备的可食膜生产的冷冻灌汤包皮薄汁多，口感更好。
下面结合附表和具体实施例对本发明作进一步的说明。
附表说明
表1为可食膜的理化性质；
表2为灌汤包的感官评价。
具体实施方式
实施例1
膜的制备：在1L纯净水中加入200g明胶和30g的海藻酸钠，制成蛋白多糖溶液A，放在室温下溶胀后，通过60℃水浴加热3h使其溶解，用食品级盐酸将蛋白多糖溶液A的pH调整至3.5，加入20g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的钢带上，通过60℃热风干燥形成第一层膜；在1L纯净水中加入50g大豆分离蛋白和5g魔芋粉，制成蛋白多糖溶液B，放在室温下溶胀后，通过60℃水浴加热3h使其溶解，用食品级氢氧化钠将蛋白多糖溶液B的pH调整至9.5，加入5.5g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在钢带上干燥好的第一层膜上，通过60℃热风干燥形成复合膜，冷却至15℃后，利用臭氧浓度为10mg/m3、相对湿度为20%、温度为15℃的空气对膜处理4min后，将膜从钢带上揭下来，制得可食膜，将可食膜用高阻湿的PVDC塑料袋包装好，保存温度为4℃。
冷冻灌汤包产品的制作：用可食膜包灌汤包的猪肉馅，在可食膜的粘合处涂上10%(w/v)谷氨酰胺转胺酶水溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻灌汤包。
实施例2
膜的制备：在1L纯净水中加入250g明胶和20g的海藻酸钠，制成蛋白多糖溶液A，放在室温下溶胀后，通过75℃水浴加热2h使其溶解，用食品级柠檬酸将制成蛋白多糖溶液A的pH调整至4.0，加入55g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的钢带上，通过75℃热风干燥形成第一层膜；在1L纯净水中加入75g大豆分离蛋白和2.5g魔芋粉，制成蛋白多糖溶液B，放在室温下溶胀后，通过75℃水浴加热2h使其溶解，用食品级氢氧化钠将蛋白多糖溶液B的pH调整至9.0，加入15.5g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在钢带上干燥好的第一层膜上，通过75℃热风干燥形成复合膜，冷却至20℃后，利用臭氧浓度为20mg/m3、相对湿度为30%、温度为20℃的空气对膜处理3min后，将膜从钢带上揭下来，制得可食膜，将可食膜用高阻湿的PVDC塑料袋包装好，保存温度为15℃。
冷冻灌汤包产品的制作：用可食膜包灌汤包的牛肉馅，在可食膜的粘合处涂上12.5% (w/v)谷氨酰胺转胺酶水溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻灌汤包。
实施例3
膜的制备：在1L纯净水中加入300g明胶和10g的海藻酸钠，制成蛋白多糖溶液A，放在室温下溶胀后，通过90℃水浴加热1h使其溶解，用食品级苹果酸将蛋白多糖溶液A的pH调整至4.5，加入90g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的PET塑料膜上，通过90℃热风干燥形成第一层膜；在1L纯净水中加入100g大豆分离蛋白和1g魔芋粉，制成蛋白多糖溶液B，放在室温下溶胀后，通过90℃水浴加热1h使其溶解，用食品级氢氧化钠将蛋白多糖溶液B的pH调整至8.5，加入30.3g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在钢带上干燥好的第一层膜上，通过90℃热风干燥形成复合膜，冷却至25℃后，利用臭氧浓度为30mg/m3、相对湿度为40%、温度为25℃的空气对膜处理2min后，将膜从PET塑料膜上揭下来，制得可食膜，将可食膜用高阻湿的PVDC塑料袋包装好，保存温度为25℃。
冷冻灌汤包产品的制作：用可食膜包灌汤包的海鲜馅，在可食膜的粘合处涂上15%(w/v)谷氨酰胺转胺酶水溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻灌汤包。
本发明制备的复合可食膜放在蒸馏水溶解捣碎后，水溶液的pH为6.5左右(表1)，用于包装食品不会影响产品的品质。膜利用质构仪进行检测，发现膜经过臭氧处理后机械强度都得到显著的提高(表1)。而且，未经臭氧处理的可食膜放在105℃蒸汽下蒸10min后会出现一定程度的破损，而经臭氧处理的可食膜都没有发生破损(表1)。这些结果表明，各种天然高分子材料在最适的pH下进行成膜，经过复合后可食膜的pH为中性，再利用臭氧处理，可以提高膜的机械性能和耐高温蒸汽的性能。
利用可食膜包装灌汤包馅料制备成冷冻灌汤包，冷冻灌汤包蒸后，感官评定结果发现，未经可食膜包装馅料的灌汤包包子内皮较湿、外皮会出现一定程度的破裂，口感和品质较差，而利用可食膜包装馅料的灌汤包包子内皮较干、外皮不会出现破裂，馅中的汁明显较多，口感和品质都较好，容易受到消费者的欢迎。
综上所述，本发明利用明胶蛋白、大豆分离蛋白、海藻酸钠和魔芋粉制备成复合可食膜，并利用臭氧对可食膜杀菌和氧化处理，使膜的机械性能和耐高温蒸汽性能均得到改良，并利用可食膜开发皮薄汁多的冷冻灌汤包产品，为可食膜的应用开辟新的途径。
上述仅为本发明的具体实施例，但本发明的设计构思并不局限于此，凡利用此构思对本发明进行非实质性的改动，均应属于侵犯本发明保护范围的行为。
表1可食膜的理化性质
表2 灌汤包的感官评价
Claims (7)
1.一种可食膜的生产方法，其特征在于：包括以下步骤：(1) 第一层膜的制备：明胶蛋白和海藻酸钠用纯净水溶胀，制成蛋白多糖溶液A，升温至60-80℃溶解后，用酸度调节剂将蛋白多糖溶液A的pH调整至3.5-4.5后，加入蛋白多糖溶液质量2-9%(w/w)的甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的钢带或PET塑料膜上，通过60-90℃干燥形成第一层膜；(2) 第二层膜的制备：大豆分离蛋白和魔芋粉用纯净水溶胀后，制成蛋白多糖溶液B，用氢氧化钠溶液将制成蛋白多糖溶液B的pH调整至8.5-9.5后，升温至60-80℃溶解，加入制成蛋白多糖溶液质量2-9%(w/w)的甘油，混合均匀、脱泡，调制成膜液，均匀地涂在步骤(1)制备的第一层膜上并干燥成膜，制备成双层复合膜；(3) 膜的调制：将步骤(2)干燥好的膜冷却至15-25℃，利用含有臭氧的干燥空气处理2-4 min后再揭膜，制得可食膜；(4) 可食膜的包装、保存：将步骤(3)揭下来的可食膜用PVDC高阻湿的塑料袋包装好，保存温度为4-25℃。
2.如权利要求1所述的可食膜的生产方法，其特征在于：在步骤(1)中，所述的蛋白多糖溶液A中：明胶蛋白的质量百分数为20-30%，海藻酸钠的质量百分数为1-3%，其余为纯净水。
3.如权利要求1所述的可食膜的生产方法，其特征在于：在步骤(1)中，酸度调节剂为盐酸、柠檬酸或苹果酸中的一种。
4.如权利要求1所述的可食膜的生产方法，其特征在于：在步骤(2)中，所述的蛋白多糖溶液B中：大豆分离蛋白的质量百分数为5-10%，魔芋粉的质量百分数为0.1-0.5%；其余为纯净水。
5.如权利要求1所述的可食膜的生产方法，其特征在于：在步骤(3)中，含有臭氧的干燥空气为：臭氧浓度为10-30 mg/m3，空气相对湿度为20-40%，空气温度为15-25℃。
6.一种利用权利要求1所述的可食膜的生产方法制备的可食膜生产含馅料食品的方法，其特征在于：先用可食膜包食品的馅料，在可食膜的粘合处涂上10-15%w/v谷氨酰胺转胺酶溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻食品。
7.如权利要求6所述的可食膜生产含馅料食品的方法，其特征在于：所述的可食膜包食品的馅料为灌汤包馅料，该灌汤包馅料为猪肉馅、牛肉馅和海鲜馅中的一种。
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