CN108634293B - 一种改性魔芋胶、胶体组合物及其制备方法与应用 - Google Patents
一种改性魔芋胶、胶体组合物及其制备方法与应用 Download PDFInfo
- Publication number
- CN108634293B CN108634293B CN201810469523.9A CN201810469523A CN108634293B CN 108634293 B CN108634293 B CN 108634293B CN 201810469523 A CN201810469523 A CN 201810469523A CN 108634293 B CN108634293 B CN 108634293B
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- China
- Prior art keywords
- colloid
- gum
- water
- konjac glucomannan
- modified konjac
- Prior art date
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Classifications
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于食品加工领域,具体涉及一种改性魔芋胶、胶体组合物及其制备方法与应用。本发明将魔芋粉和水混合,搅拌使其充分湿润溶胀,然后添加含有蛋白酶和淀粉酶的混合酶,在55~65℃的条件下酶处理40~60min,得到处理液;处理液搅拌处理,得到改性魔芋胶;改性魔芋胶可用于面制品加工领域,也可与其他胶体混合后再次经酶处理和热处理后得到胶体组合物。改性魔芋胶和胶体组合物可提升面制品口感,减少汤浑浊,具有手擀面特点的面条制品,同时满足了人们对安全和口感及清洁标签的需求。
Description
技术领域
本发明属于食品加工领域,具体涉及一种改性魔芋胶、胶体组合物及其制备方法与应用。
背景技术
魔芋,又作磨芋,天南星科磨芋属多年生草本植物,中国古代又称妖芋。自古以来魔芋就有“去肠砂”之称。魔芋生长在疏林下,是有益的碱性食品,对食用动物性酸性食品过多的人,搭配吃魔芋,可以达到食品酸、碱平衡。据《本草纲目》记载,2000多年前祖先就用魔芋来治病。魔芋含有十六种氨基酸,十种矿物质微量元素和丰富的食物纤维,魔芋低热、低脂、低糖,对预防和治疗结肠癌、乳腺癌、肥胖症的人群可以说是一种上等的既饱口福、又治病健体的食品,还可以防治多种肠胃消化系统的多种常见慢性疾病,由此可见,魔芋是一种“天赐良药”,食用起来有百利而无一害。
魔芋粉的主要成分为葡甘聚糖,以甘露糖和葡萄糖以-1,4健健合[摩尔比为1.6:(1~4):]的高分子量非离子型甘露聚糖(glucomannan),有少量以-1,4键和的支键结构,沿葡甘露聚糖主链上平均每隔9~19个糖单位有一个乙酰基,它有助于葡甘露聚糖的溶解,平均分子量20~200万。
随着进入新时代,社会的发展和人们生活水平的提高,越来越多的人对使用过多的食品添加剂提出了疑问,希望能使用一些健康、天然来源的食品原料或食品添加剂,于此同时,生产厂家对清洁标签也提出了更高的要求,既要能保持改善可食感,又希望以尽可能少的添加物达到更好的品质。
发明内容
为了克服现有技术的不足和缺点,本发明的首要目的在于提供一种改性魔芋胶的制备方法,本发明采用复合酶处理魔芋粉,得到改性魔芋胶。
本发明的另一目的在于提供上述制备方法制备得到的改性魔芋胶。
本发明的另一目的在于提供一种胶体组合物,该胶体组合物为由上述改性魔芋胶和其它胶体混合,经蛋白酶处理和热处理后形成的网状组合物,可以提升面制品口感,减少汤浑浊,使其具有比手擀面更优特点的面条制品,同时满足了人们对安全和口感及清洁标签的需求。
本发明的目的通过下述技术方案实现:
一种改性魔芋胶的制备方法,包含如下步骤:
(1)将魔芋粉和水混合,搅拌使其充分湿润溶胀,得到魔芋水溶物;
(2)在步骤(1)制得的魔芋水溶物中添加含有蛋白酶和淀粉酶的混合酶,其中,混合酶的质量为魔芋水溶物质量的0.5~1‰;然后在55~65℃的条件下酶处理40~60min,得到处理液;处理液搅拌处理,得到改性魔芋胶;
步骤(1)中所述的魔芋水溶物中魔芋粉的质量分数优选为1~3%;
步骤(1)中所述的魔芋水溶物中魔芋粉的质量分数进一步优选为2%;
步骤(2)中所述的混合酶的质量优先为魔芋水溶物质量的0.6‰;
步骤(2)中所述的蛋白酶和淀粉酶的质量比优选为1:2;
步骤(2)中所述的酶处理的温度优选为60℃;
步骤(2)中所述的酶处理的时间优选为50min;
步骤(2)中所述的搅拌处理的条件优选为1000~3000r/min搅拌处理10~60min;
步骤(2)中所述的搅拌的转速优选为2000r/min;
所述的魔芋胶优选为微粒状液体或膏体;
一种改性魔芋胶,通过上述制备方法制备得到;
所述的改性魔芋胶可进一步制为粉状或膏状;
所述的改性魔芋胶在食品加工领域中的应用;
所述的食品优选为面制品;
所述的改性魔芋胶在面制品中的添加量优选为0.10~8.0wt%;
所述的改性魔芋胶在面制品中的添加量进一步优选为1.0wt%;
一种胶体组合物,包含上述改性魔芋胶和其它胶体;
所述的其它胶体优选为瓜尔(豆)胶、海藻酸钠(钾)、黄原胶、阿拉伯胶、刺梧桐胶、刺云实胶、槐豆胶(又名刺槐豆胶)、结冷胶、可得然胶、沙蒿胶和羧甲基纤维素钠等中的至少一种;
所述的改性魔芋胶和其它胶体的质量比优选为(30~80):(20~70);
所述的改性魔芋胶和瓜尔(豆)胶质量比优选为50:50;
所述的改性魔芋胶和海藻酸钠(钾)质量比优选为60:40;
所述的改性魔芋胶和黄原胶质量比优选为70:30;
所述的改性魔芋胶和阿拉伯胶质量比优选为40:60;
所述的改性魔芋胶和刺梧桐胶质量比优选为80:20;
所述的改性魔芋胶和刺云实胶质量比优选为80:20;
所述的改性魔芋胶和槐豆胶(又名刺槐豆胶)质量比优选为80:20;
所述的改性魔芋胶和结冷胶质量比优选为35:65;
所述的改性魔芋胶和可得然胶质量比优选为40:60;
所述的改性魔芋胶和沙蒿胶质量比优选为40:60;
所述的改性魔芋胶和羧甲基纤维素钠质量比优选为30:70;
所述的胶体组合物的制备方法,包含如下步骤:
(1)将上述改性魔芋胶和其它胶体混合,得到混合胶体;
(2)将步骤(1)制得的混合胶体和水混合,然后加入蛋白酶,其中,蛋白酶的质量为混合胶体质量的0.3~0.8‰;然后在55~65℃的条件下,酶处理20~30min;酶处理后,再在95~100℃条件下热处理30~50min,得到胶体组合物(网状复合物);
步骤(2)中所述的混合胶体和水混合后,质量分数优选为2%;
步骤(1)所述的蛋白酶的质量优选为混合胶体质量的0.5‰;
所述的酶处理的温度优选为60℃;
所述的酶处理时间优选为30min;
所述的热处理的加热温度优选为100℃;
所述的热处理的加热时间优选为40min;
所述的胶体组合物在面制品加工中的应用;
所述的胶体组合物的添加量优选为0.2~5.0%:
所述的胶体组合物由改性魔芋胶和和瓜尔(豆)胶按照质量比为50:50制得时,胶体组合物在面制品中应用添加量为0.8%;
所述的胶体组合物由改性魔芋胶和和海藻酸钠(钾)按照质量比为60:40制得时,胶体组合物在面制品中应用添加量为1.2%;
所述的胶体组合物由改性魔芋胶和和黄原胶按照质量比为70:30制得时,胶体组合物在面制品中应用添加量为0.5%;
所述的胶体组合物由改性魔芋胶和和阿拉伯胶按照质量比为40:60制得时,胶体组合物在面制品中应用添加量为1.5%;
所述的胶体组合物由改性魔芋胶和和刺梧桐胶按照质量比为80:20制得时,胶体组合物在面制品中应用添加量为0.8%;
所述的胶体组合物由改性魔芋胶和和刺云实胶按照质量比为80:20制得时,胶体组合物在面制品中应用添加量为0.8%;
所述的胶体组合物由改性魔芋胶和和槐豆胶(又名刺槐豆胶)按照质量比为80:20制得时,胶体组合物在面制品中应用添加量为0.8%;
所述的胶体组合物由改性魔芋胶和和结冷胶按照质量比为35:65制得时,胶体组合物在面制品中应用添加量为1.0%;
所述的胶体组合物由改性魔芋胶和和可得然胶按照质量比为40:60制得时,胶体组合物在面制品中应用添加量为1.2%;
所述的胶体组合物由改性魔芋胶和和沙蒿胶按照质量比为40:60制得时,胶体组合物在面制品中应用添加量为2.0%;
所述的胶体组合物由改性魔芋胶和和羧甲基纤维素钠按照质量比为30:70制得时,胶体组合物在面制品中应用添加量为3.0%;
所述的面制品还包括高筋粉、中筋粉、低筋粉、谷粉、淀粉、植物蛋白、蛋粉,碳酸钠(钾)、碳酸氢钠(钾)、磷酸盐类、乳化剂和色素中的至少一种;
所述的淀粉包括并不限于马铃薯、土豆、木薯、玉米等来源;
所述的面制品优选为各种配料经加水、和面、压面、切丝和其它工艺制作而成的湿面、半干面、熟制湿面、非油炸干燥面和油炸干燥面等;
本发明相对于现有技术具有如下的优点及效果:
(1)本发明采用合适的蛋白酶和淀粉酶作为复合酶处理品原料魔芋粉水溶物,可获得改性魔芋胶,该改性魔芋胶可以单独使用或者和其他胶体混合后再次经蛋白酶处理和热处理,形成网状复合物,可有效地发挥各自的优势,使其具有互补作用,满足人们对其工艺性能的要求。
(2)本发明提供的胶体组合物或者改性魔芋胶可以提升面制品口感,减少汤浑浊,使其具有比手擀面更优特点的面条制品,同时满足了人们对安全和口感及清洁标签的需求。
(3)虽然和一种及以上的胶体组合能够起到更好的效果,但为了清洁标签,尽可能的减少了食品添加剂的品种,采用食品原料和胶体的一种组合处理后使用就可满足需求。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。
魔芋粉购自河南中大恒源生物科技股份有限公司的产品,其它胶体市售可得。淀粉酶为α-淀粉酶(10000U/g)和β-淀粉酶(5000U/g)按照质量比2:1混合的混合淀粉酶,其中,α-淀粉酶和β-淀粉酶均为市购;蛋白酶(50000U/g,中性蛋白酶)购自上海研域商贸有限公司。
实施例1
(1)将魔芋粉20克,放入980克去离子水中浸泡,搅拌使其充分湿润溶胀,得到魔芋水溶物;
(2)在步骤(1)制得的魔芋水溶物中添加含有蛋白酶和淀粉酶的混合酶(淀粉酶0.4克,蛋白酶0.2克),搅拌均匀,得到混合液体;然后将混合液体置于60℃的水浴锅中酶处理50min,得到处理液;处理液放入搅拌器,2000r/min搅拌处理20min,得到微粒状流动性液体的改性魔芋胶;
(3)步骤(3)制得的改性魔芋胶冷却后,通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到改性魔芋胶粉;
(4)取步骤(3)制得的改性魔芋胶粉5克,用水溶解;取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱蒸135秒,分切折叠成型、入盒、油炸(前温105℃,后温160℃)100秒。
实施例2
(1)将魔芋粉20克,放入980克去离子水中浸泡,搅拌使其充分湿润溶胀,得到魔芋水溶物;
(2)在步骤(1)制得的魔芋水溶物中添加含有蛋白酶和淀粉酶的混合酶(淀粉酶0.333克,蛋白酶0.167克),搅拌均匀,得到混合液体;然后将混合液体置于55℃的水浴锅中酶处理60min,得到处理液;处理液放入搅拌器,3000r/min搅拌处理10min,得到微粒状膏体的改性魔芋胶;
(3)步骤(3)制得的改性魔芋胶冷却后,通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到改性魔芋胶粉。
实施例3
(1)将魔芋粉20克,放入980克去离子水中浸泡,搅拌使其充分湿润溶胀,得到魔芋水溶物;
(2)在步骤(1)制得的魔芋水溶物中添加含有蛋白酶和淀粉酶的混合酶(淀粉酶0.67克,蛋白酶0.33克),搅拌均匀,得到混合液体;然后将混合液体置于65℃的水浴锅中酶处理40min,得到处理液;处理液放入搅拌器,
1000r/min搅拌处理60min,得到微粒状流动性液体的改性魔芋胶;
(3)步骤(3)制得的改性魔芋胶冷却后,通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到改性魔芋胶粉。
实施例4
(1)将实施例1制得的改性魔芋胶粉和瓜尔豆胶按照质量比为50:50混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物4克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱蒸135秒,分切折叠成型、入盒、油炸(前温105℃,后温160℃)100秒。
实施例5
(1)将实施例1制得的改性魔芋胶粉和海藻酸钠按照质量比为60:40混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物6克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱微蒸30秒,分切、入盒、冷藏。
实施例6
(1)将实施例1制得的改性魔芋胶粉和黄原胶按照质量比为70:30混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物2.5克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝、分切、水煮、酸浸、包装。
实施例7
(1)将实施例1制得的改性魔芋胶粉和阿拉伯胶按照质量比为40:60混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物7.5克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱蒸60秒,分切折叠成型、入盒、在前期115℃、10分钟,后期90℃、20分钟的热风干燥后得到热风干燥面。
实施例8
(1)将实施例1制得的改性魔芋胶粉和刺槐同胶按照质量比为80:20混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物4克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱微蒸30秒,分切、入盒、冷藏。
实施例9
(1)将实施例1制得的改性魔芋胶粉和刺云实胶按照质量比为80:20混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物4克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱微蒸30秒,分切、入盒、冷藏。
实施例10
(1)将实施例1制得的改性魔芋胶粉和槐豆胶按照质量比为80:20混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物4克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱蒸60秒,分切折叠成型、入盒、在前期115℃、10分钟,后期90℃、20分钟的热风干燥后得到热风干燥面。
实施例11
(1)将实施例1制得的改性魔芋胶粉和结冷胶按照质量比为35:65混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物5克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝、分切、水煮、酸浸、包装。
实施例12
(1)将实施例1制得的改性魔芋胶粉和可得然胶按照质量比为40:60混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物6克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝、分切、水煮、酸浸、包装。
实施例13
(1)将实施例1制得的改性魔芋胶粉和沙蒿胶按照质量比为40:60混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物10克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱蒸60秒,分切折叠成型、入盒、在前期115℃、10分钟,后期90℃、20分钟的热风干燥后得到热风干燥面。
实施例14
(1)将实施例1制得的改性魔芋胶粉和羧甲基纤维素钠质量比按30:70混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.5克,搅拌均匀,得到混合液体;然后放入60℃的水浴锅中酶处理30min;酶处理后,再在100℃条件下热处理40min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物;
(4)取步骤(3)制得的粉状胶体组合物15克,用水溶解,取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱蒸135秒,分切折叠成型、入盒、油炸(前温105℃,后温160℃)100秒。
实施例15
(1)将实施例2制得的改性魔芋胶粉和羧甲基纤维素钠质量比按30:70混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.3克,搅拌均匀,得到混合液体;然后放入55℃的水浴锅中酶处理28min;酶处理后,再在95℃条件下热处理50min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物。
实施例16
(1)将实施例3制得的改性魔芋胶粉和羧甲基纤维素钠质量比按30:70混合均匀,得到混合胶体;
(2)取步骤(1)制得的混合胶体20克,放入980克去离子水中浸泡,使其充分湿润溶胀;然后加入蛋白酶0.8克,搅拌均匀,得到混合液体;然后放入65℃的水浴锅中酶处理20min;酶处理后,再在99℃条件下热处理35min,得到流动性液体网状结构的胶体组合物;
(3)将步骤(2)制得的胶体组合物通过烘干或带式干燥的方法干燥成块或片,然后粉碎筛分,得到粉状胶体组合物。
对比实施例1
取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱蒸135秒,分切折叠成型、入盒、油炸(前温105℃,后温160℃)100秒,得到面制品。
对比实施例2
取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱蒸60秒,分切折叠成型、入盒、在前期115℃、10分钟,后期90℃、20分钟的热风干燥后得到热风干燥面。
对比实施例3
取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝,过蒸箱微蒸30秒,分切、入盒、冷藏。
对比实施例4
取面粉500克,淀粉25克,碳酸钠0.5克,碳酸钾0.5克,食盐10克,三聚磷酸钠1克,栀子黄0.2克,加水150克,然后和面、揉面、压片、切丝、分切、水煮、酸浸、包装。
效果实施例
检测实施例1、实施例4~14中制得的面制品的感官评价,对其面品口感,柔软度、爽滑性、筋斗、面汤浑浊性等方面进行评价,结果见表1。
表1感官评价结果分析
由表1的结果可知,本发明制得的改性魔芋胶及胶体组合物在面制品中能够显著提高面品的品质,无论从柔软性、爽滑性、筋性,还是改善面汤浑浊性,提升口感上面都有显著变化。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (6)
1.一种胶体组合物的制备方法,其特征在于包含如下步骤:
(1)将魔芋粉和水混合,搅拌使其充分湿润溶胀,得到魔芋水溶物;
(2)在步骤(1)制得的魔芋水溶物中添加含有中性 蛋白酶和淀粉酶的混合酶,其中,混合酶的质量为魔芋水溶物质量的0.5~1‰;然后在55~65℃的条件下酶处理40~60min,得到处理液;处理液搅拌处理,得到改性魔芋胶;
(3)将步骤(2)改性魔芋胶和其它胶体混合,得到混合胶体;
(4)将步骤(3)制得的混合胶体和水混合,然后加入蛋白酶,其中,蛋白酶的质量为混合胶体质量的0.3~0.8‰;然后在55~65℃的条件下,酶处理20~30min;酶处理后,再在95~100℃条件下热处理30~50min,得到胶体组合物;
步骤(2)中所述的中性蛋白酶和淀粉酶的质量比为1:2;
所述的淀粉酶为α-淀粉酶和β-淀粉酶按照质量比2:1混合的混合淀粉酶。
2.根据权利要求1所述的胶体组合物的制备方法,其特征在于:
步骤(2)中所述的搅拌处理的条件为1000~3000r/min搅拌处理10~60min。
3.根据权利要求1所述的胶体组合物的制备方法,其特征在于:
所述的其它胶体为瓜尔胶、海藻酸钠/钾、黄原胶、阿拉伯胶、刺梧桐胶、刺云实胶、槐豆胶、结冷胶、可得然胶、沙蒿胶和羧甲基纤维素钠中的至少一种;
所述的改性魔芋胶和其它胶体的质量比为(30~80):(20~70)。
4.一种胶体组合物,其特征在于通过权利要求1~3任一项所述的制备方法制备得到。
5.权利要求4所述的胶体组合物在面制品加工中的应用。
6.根据权利要求5所述的胶体组合物在面制品加工中的应用,其特征在于:
所述的胶体组合物的添加量为0.2~5.0%。
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