CN108771096A - 一种中式菜肴调理包复配保水剂及其制备方法和应用 - Google Patents
一种中式菜肴调理包复配保水剂及其制备方法和应用 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种中式菜肴调理包复配保水剂及其制备方法和应用，属于调味品加工技术领域。本发明首先取卡拉胶低聚糖溶液与大豆卵凝脂、胆固醇、1%的吐温80采用动态高压微射流制备卡拉胶低聚糖脂质体；再与辅料大豆分离蛋白，海藻酸钠，蔗糖酯，酪蛋白酸钠，麦芽糊精混合经过两次动态高压微射流均质，制备成状态均一的保水剂。本发明通过动态高压微射流所制备的保水剂应用于中式菜肴调理包的加工中，有效防止调料中蛋白型辅料因冷冻变性，减少调理包解冻时的汁液损失，尽可能保留了调理包原有风味。该技术工艺简单，可操作性，适用性广。
Description
技术领域
本发明属于调味品加工技术领域，涉及一种中式菜肴调理包复配保水剂及其制备方法和应用。
背景技术
中式菜肴作为我国传统食品，历史悠久，具有种类多样、地方风味浓郁等特点，备受消费者青睐。中式菜肴工业化能够满足高效、快节奏的生活需求，适应时代的发展和人们不断提高的生活水平。目前，大部分中式菜肴都附带有酱汁调理辅料包，用以提高菜肴的风味，调理包在生产、运输中，需要经过冷冻成型阶段，以确保风味不流失，且便于运输。但由于调料中的蛋白质物料在冷冻过程中，水分子的凝结与融化会对调理包的品质造成损坏，如解冻汁液损失、风味下降等，这成为制约我国中式肉类菜肴工业化发展的重要因素之一。目前，尚未见具体研究用于改善和提高中式菜肴调理包品质。
卡拉胶作为一种多糖类物质，且具有较好的凝胶性能。卡拉胶的这种凝胶性质主要取决于多糖中存在的硫酸基及其结合位置。另外，人为地加入某些阳离子也能显著地增高凝胶强度。如卡拉胶中加入钾离子，形成的凝胶强度大，硬而脆；β-卡拉胶中加入Ca2+时，形成的凝胶强度也大，但弹性强，不脆等等。目前，卡拉胶已被应用于鲢鱼、鲳鱼、鱿鱼等鱼糜种，起到改善鱼糜凝胶性质和提高冷冻鱼糜抗冻效果和持水力。已有研究表明，卡拉胶寡糖已被应用于虾肉产品的保水剂。纳米脂质体是由两亲性化合物和水分子相互作用形成的，膜的内外表面由亲水性的首端形成，而膜的中间是疏水性的尾端。该结构使得脂质体能够包埋各种各样的药物。近几年，纳米脂质体在食品行业的应用开始得到重视，基于脂质体在药物和医疗的一些研究结果（例如：药物输送，癌症治疗等），很多科研工作者开始着手研究功能性食物的可控运输，利用脂质体作为载体来保护和控制一些功能性成分，提高生物利用度、稳定性和一些敏感成分的保质期比如蛋白质、酶、维生素、抗菌剂等。目前，尚未见卡拉胶寡糖脂质体保水剂经动态高压微射流处理后应用于中式菜肴调理包的冷冻保藏。
大豆分离蛋白作为一种安全的抗冻剂，它可以有效地控制冰晶体的生长，抑制重结晶现象的产生，从而可以提高低温冷链食品的品质，并减少营养组分的流失。大豆分离蛋白是表面活性剂，它既能降低水和油的表面张力，又能降低水和空气的表面张力。沿着它的肽链骨架，大豆分离蛋白含有很多极性基，所以具有吸水性、保水性和膨胀性。大豆分离蛋白的吸水力比浓缩蛋白要强许多，而且几乎不受温度的影响。因此大豆分离蛋白在加工时具有保持水份的能力，最高水分保持能力为14g水/g蛋白质。另一方面，大豆分离蛋白可改善鱼糜凝胶特性，有研究指出大豆分离蛋白改善鳙鱼鱼糜凝胶特性主要依赖于鱼糜的凝胶化条件。Gomez-Guilen等研究发现大豆分离蛋白对不同质量鱼糜的凝胶特性的影响不同。在高质量的沙丁鱼糜中加入大豆分离蛋白都会降低其凝胶特性，而在低质量的鱼糜中加人大豆分离蛋白质显著地改善凝胶特性。酪蛋白酸钠系高分子蛋白质，是一种安全无害的增稠剂和乳化剂，其本身在水溶液中可有一定粘度。酪蛋白酸钠和某些其它增稠剂如卡拉胶、瓜尔胶、羧甲基纤维素等的配合，也可大大提高其增稠性能。其中卡拉胶的作用最大，这种增效作用通常与温度、pH 值、金属离子等有关。
当蛋白质分子被高压均质时，蛋白质分子解聚变成亚基，这样球蛋白内部的亲水基团、疏水基团和极性基团暴露，这些基团的暴露使得蛋白质与水的结合能力增加，从而提高了蛋白质分子的溶解性。张媛等人研究表明高压均质处理破坏了大豆分离蛋白的二级结构和三级结构，对大豆分离蛋白内部的氨基酸的组成改变非常小。高压均质处理可以使得大豆分离蛋白的紧密结构打开，疏水基团暴露，从而显著提高大豆分离蛋白的乳化性。同时，高压处理过的卡拉胶液体界面结构发生变化，胶体在界面上的吸附能力和相互作用的效果得到增强，同时卡拉胶液体的粒径也发生了变化，这样增加了其的稳定性。
发明内容
本发明的目的在于针对现有技术的空缺，提供一种中式菜肴调理包复配保水剂及其制备方法和应用，有效防止中式菜肴调理包冷冻变性，提高调理包的持水力，并减少了调理包解冻时的汁液损失，从而有效改善了中式菜肴调理包的风味品质。
为实现上述发明目的，本发明的技术方案在于：
所述保水剂的原料组分为：按质量比计，卡拉胶低聚糖纳米脂质体：大豆分离蛋白：海藻酸钠：蔗糖酯：酪蛋白酸钠：麦芽糊精=1:0.02~0.05:0.005~0.01:0.02~0.05:0.04~0.1:0.01~0.04。
所述的一种中式菜肴调理包复配保水剂的制备方法，首先制备卡拉胶低聚糖纳米脂质体溶液，然后添加辅料大豆分离蛋白，海藻酸钠，蔗糖酯，酪蛋白酸钠，麦芽糊精；采用动态高压微射流制备保水剂，制备后在调理包蒸煮阶段加入，蒸煮后高压灭菌、冷却后成型冷冻。
所述的制备方法具体如下：
（1）卡拉胶低聚糖纳米脂质体制备：按照1:3的质量比例将大豆卵磷脂与胆固醇复配，并溶解在外水相乙醚溶剂中，取浓度为10 mg/mL卡拉胶低聚糖溶液作为内水相，按照外内水相体积比4:1.25的比例混匀，80 MPa，45℃的动态高压微射流机中一次均质5min，形成稳定的乳状液，并将乳状液转入蒸发瓶中，35℃旋转蒸发至乙醚挥发干净，再加入300~500mLPBS缓冲溶液和溶液体积1%的吐温80，继续旋蒸使得有机溶剂全部蒸发，再超声处理20 min，得到卡拉胶低聚糖脂质体；
（2）二次均质：将卡拉胶低聚糖纳米脂质体溶液按照配方添加大豆分离蛋白，海藻酸钠， 蔗糖酯，酪蛋白酸钠，麦芽糊精，在80MPa，45℃的动态高压微射流机中均质5min；
（3）三次均质：取步骤（2）乳液，动态高压微射流机装上孔径大小为75 μm的相互作用枪头，80MPa，45℃条件下再次均质8min，制备成组分分布均匀，脂质体粒径为纳米级别的保水剂。
所用卡拉胶低聚糖分子量＜3 kDa。
所述的一种中式菜肴调理包复配保水剂的应用，保水剂在汁液型调理包蒸煮阶段加入，蒸煮后高压灭菌、冷却后成型冷冻24h。
将保水剂用水配置成2~5‰的浓度，按质量比计：保水剂：调理包=1~2:20~30添加到调理包中
本发明的有益效益在于：
1、本发明的保水剂中，大豆分离蛋白具有很好的保水作用，卡拉胶低聚糖纳米脂质体可提供保水剂更多羟基疏水基团，提高调理包的持水力；此外，酪蛋白酸钠提可高菜肴调理包蛋白辅料的持水力，减少调理包解冻时的汁液流失；蔗糖酯分子本身具有的疏水基团可与调理包蛋白中的疏水基团作用，从而结合更多的水分子，提高保水效果。
2、本发明的保水剂制备方法中，采用动态高压微射流处理，相比传统的高压均质，处理粒径可达纳米级别，可以更有效地使上述添加剂的疏水基团及极性基团暴露，这些基团的暴露使得其与水分子的结合增强，从而提高了保水剂对调理包水分子的结合能力，提高冷冻菜肴调理包的持水力，并减少调理包解冻时的滴液损失，从而有效改善冷冻中式菜肴调理包的风味品质。
附图说明
图1中式菜肴调理包解冻汁液2周损失率统计图；注：空白组为不添加保水剂；未处理组为保水剂未经过动态高压微射流处理；
图2中式菜肴调理包解冻汁液1个月损失率统计图；
图3中式菜肴调理包解冻汁液3个月损失率统计图。
具体实施方式
为进一步公开而不是限制本发明，以下结合实例对本发明作进一步的详细说明。
实施例1
1.卡拉胶低聚糖纳米脂质体制备：按照1:3的质量比例将大豆卵磷脂与胆固醇复配，并溶解在外水相乙醚溶剂中，取浓度为10 mg/mL卡拉胶低聚糖溶液作为内水相，按照外内水相体积比4:1.25的比例混匀，80 MPa，45℃的动态高压微射流机中一次均质5min，形成稳定的乳状液，并将乳状液转入蒸发瓶中，35℃旋转蒸发至乙醚挥发干净，再加入300~500mLPBS缓冲溶液和溶液体积1%的吐温80，继续旋蒸使得有机溶剂全部蒸发，再超声处理20 min，得到卡拉胶低聚糖脂质体。
2.二次均质：按质量比计，卡拉胶低聚糖纳米脂质体：大豆分离蛋白：海藻酸钠：蔗糖酯：酪蛋白酸钠：麦芽糊精=1:0.03:0.005:0.02:0.04:0.02，混合各个物料，在80MPa，45℃的动态高压微射流机中均质5min；
3.三次均质：取上述乳液，动态高压微射流机装上孔径大小为75 μm的相互作用枪头，80MPa，45℃条件下再次均质8min，制备成组分分布均匀，脂质体粒径为纳米级别的保水剂。
4.保水剂添加量为：用水将保水剂配置成2‰的浓度，按质量比计：保水剂：调理包=1:20添加到肉类汁液型调理包，蒸煮后高压灭菌、冷却后成型冷冻24h，分别贮藏2周、1个月、3个月。
实施例2
1.卡拉胶低聚糖纳米脂质体制备：按照1:3的质量比例将大豆卵磷脂与胆固醇复配，并溶解在外水相乙醚溶剂中，取浓度为10 mg/mL卡拉胶低聚糖溶液作为内水相，按照外内水相体积比4:1.25的比例混匀，80 MPa，45℃的动态高压微射流机中一次均质5min，形成稳定的乳状液，并将乳状液转入蒸发瓶中，35℃旋转蒸发至乙醚挥发干净，再加入300~500mLPBS缓冲溶液和溶液体积1%的吐温80，继续旋蒸使得有机溶剂全部蒸发，再超声处理20 min，得到卡拉胶低聚糖脂质体。
2.二次均质：按质量比计，卡拉胶低聚糖纳米脂质体：大豆分离蛋白：海藻酸钠：蔗糖酯：酪蛋白酸钠：麦芽糊精=1:0.03:0.008:0.02:0.04:0.02，混合各个物料，在80MPa，45℃的动态高压微射流机中均质5min；
3.三次均质：取上述乳液，动态高压微射流机装上孔径大小为75 μm的相互作用枪头，80MPa，45℃条件下再次均质8min，制备成组分分布均匀，脂质体粒径为纳米级别的保水剂。
4.保水剂添加量为：用水将保水剂配置成3‰的浓度，按质量比计：保水剂：调理包=1.5:20添加到肉类汁液型调理包，蒸煮后高压灭菌、冷却后成型冷冻24h，分别贮藏2周、1个月、3个月。
实施例3
1.卡拉胶低聚糖纳米脂质体制备：按照1:3的质量比例将大豆卵磷脂与胆固醇复配，并溶解在外水相乙醚溶剂中，取浓度为10 mg/mL卡拉胶低聚糖溶液作为内水相，按照外内水相体积比4:1.25的比例混匀，80 MPa，45℃的动态高压微射流机中一次均质5min，形成稳定的乳状液，并将乳状液转入蒸发瓶中，35℃旋转蒸发至乙醚挥发干净，再加入300~500mLPBS缓冲溶液和溶液体积1%的吐温80，继续旋蒸使得有机溶剂全部蒸发，再超声处理20 min，得到卡拉胶低聚糖脂质体。
2.二次均质：按质量比计，卡拉胶低聚糖纳米脂质体：大豆分离蛋白：海藻酸钠：蔗糖酯：酪蛋白酸钠：麦芽糊精=1:0.03:0.006:0.02:0.04:0.02，混合各个物料，在80MPa，45℃的动态高压微射流机中均质5min；
3.三次均质：取上述乳液，动态高压微射流机装上孔径大小为75 μm的相互作用枪头，80MPa，45℃条件下再次均质8min，制备成组分分布均匀，脂质体粒径为纳米级别的保水剂。
4.保水剂添加量为将保水剂配置成5‰的浓度，按质量比计：保水剂：调理包=1.5:25添加到鱼类汁液型调理包，蒸煮后高压灭菌、冷却后成型冷冻24h，分别贮藏2周、1个月、3个月。
测定方法
1.汁液损失率测定方法
将肉制样品切成厚度5mm的薄片，并称其质量（m1），底层放3张滤纸，上面放一张滤纸，用5kg的重物压制并保持5min，去掉滤纸，再称样品质量（m2），汁液损失率计算如下，每组试验重复3次取平均值。
损失率=
添加本发明的保水剂分别贮藏2周、1个月、3个月后，冷冻调理包解冻，测汁液损失率，结果表明未经动态高压微射流，同组分的保水剂，其汁液损失率相较经微射流均质的保水剂组高，未添加本发明中的保水剂，汁液损失在贮藏3个月后达到15%以上，说明经过动态高压微射流处理后的保水剂，其疏水基团和极性基团有效暴露，提高了对调理包中水分子的结合能力，从而提高了调理包的持水力。此外，同一保水剂应用于两种不同物料的调理包中，其保水效果为对肉类制品调理包的保水效果最佳，鱼类制品次之，说明该保水剂可有效应用于不同品类产品中，并且可根据不同物料的凝胶特性再做适当调整，可进一步提高其持水力，值得推广应用。
Claims (6)
1.一种中式菜肴调理包复配保水剂，其特征在于：所述保水剂的原料组分为：按质量比计，卡拉胶低聚糖纳米脂质体：大豆分离蛋白：海藻酸钠：蔗糖酯：酪蛋白酸钠：麦芽糊精=1:0.02~0.05:0.005~0.01:0.02~0.05:0.04~0.1:0.01~0.04。
2.一种制备如权利要求1所述的一种中式菜肴调理包复配保水剂的方法，其特征在于：首先制备卡拉胶低聚糖纳米脂质体溶液，然后添加辅料大豆分离蛋白，海藻酸钠，蔗糖酯，酪蛋白酸钠，麦芽糊精；采用动态高压微射流制备保水剂，制备后在调理包蒸煮阶段加入，蒸煮后高压灭菌、冷却后成型冷冻。
3.根据权利要求2所述的一种中式菜肴调理包复配保水剂的制备方法，其特征在于：所述的制备方法具体如下：
1)卡拉胶低聚糖纳米脂质体制备：按照1:3的质量比例将大豆卵磷脂与胆固醇复配，并溶解在外水相乙醚溶剂中，取浓度为10 mg/mL卡拉胶低聚糖溶液作为内水相，按照外内水相体积比4:1.25的比例混匀，80 MPa，45℃的动态高压微射流机中一次均质5min，形成稳定的乳状液，并将乳状液转入蒸发瓶中，35℃旋转蒸发至乙醚挥发干净，再加入300~500mLPBS缓冲溶液和溶液体积1%的吐温80，继续旋蒸使得有机溶剂全部蒸发，再超声处理20 min，得到卡拉胶低聚糖脂质体；
2)二次均质：将卡拉胶低聚糖纳米脂质体溶液按照配方添加大豆分离蛋白，海藻酸钠，蔗糖酯，酪蛋白酸钠，麦芽糊精，在80MPa，45℃的动态高压微射流机中均质5min；
3)三次均质：取步骤（2）乳液，动态高压微射流机装上孔径大小为75 μm的相互作用枪头，80MPa，45℃条件下再次均质8min，制备成组分分布均匀，脂质体粒径为纳米级别的保水剂。
4.根据权利要求3所述的一种中式菜肴调理包复配保水剂的制备方法，其特征在于：所用卡拉胶低聚糖分子量＜3 kDa。
5.一种如权利要求1所述的一种中式菜肴调理包复配保水剂的应用，其特征在于：保水剂在汁液型调理包蒸煮阶段加入，蒸煮后高压灭菌、冷却后成型冷冻24h。
6.根据权利要求5所述的一种中式菜肴调理包复配保水剂的应用，其特征在于：将保水剂用水配置成2~5‰的浓度，按质量比计：保水剂：调理包=1~2:20~30添加到调理包中。
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