CN109430516A - A kind of preparation method of artificial yolk - Google Patents
A kind of preparation method of artificial yolk Download PDFInfo
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- CN109430516A CN109430516A CN201811470764.1A CN201811470764A CN109430516A CN 109430516 A CN109430516 A CN 109430516A CN 201811470764 A CN201811470764 A CN 201811470764A CN 109430516 A CN109430516 A CN 109430516A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of preparation method of artificial yolk, including plant protein material, glucide, buffer solution 1:1-2:2.5-5 in mass ratio are mixed, then stirring is sufficiently mixed material uniformly, obtains maillard reaction thing after freeze-dried, baking；The pectin of the maillard reaction thing of 8-10 parts by weight, the purified water of 85-90 parts by weight, the soybean oil of 2-2.5 parts by weight, 0.4-0.6 parts by weight is mixed, under the conditions of 0-6 DEG C, 3-5min is emulsified with high-shear emulsion machine, obtains thick emulsion；Then it uses pressure for high-pressure homogeneous cyclic process 3-5 times of 25-35MPa thick emulsion, obtains emulsion；It is poured into mold after emulsion is enzyme treated, up to artificial yolk after being cooled to room temperature.The present invention, by the crosslinked action of Maillard reaction and TG enzyme, has prepared a kind of artificial yolk using vegetable protein as raw material.
Description
Technical field
The present invention relates to a kind of preparation methods of artificial yolk, belong to food processing technology field.
Background technique
Maillard reaction can occur under certain condition for protein and glucide, by glycan molecule by being covalently bonded to
On protein molecule, increase the molecular weight of protein, in addition, the hydroxyl in the glycan molecule connected has certain hydrophily, energy
Enough effectively improve the dissolubility of protein.The glycosylation that protein is carried out using Maillard reaction, can improve the molten of protein
The thermal stability of protein can be improved in solution property and intensity, while the anti-of protein can be improved in the glycosylation of protein
Oxidisability.For the glycoprotein of acquisition, its protein portion can be effectively adsorbed on oil-water interfaces in lotion, be reduced
Interfacial tension, the glycosyl part imported (especially polysaccharide molecule) can form cubic network shape structure around film, increase
The thickness and mechanical strength of blooming.On this basis, it is solidifying can to significantly improve glycoprotein for the crosslinked action for further passing through TG enzyme
The intensity of glue.
Summary of the invention
The purpose of the present invention is to provide a kind of slow-release bio bacterial manure and preparation method based on stalk fibre.
In order to achieve the above objects and other related objects, present invention provide the technical scheme that a kind of system of artificial yolk
Preparation Method, including the following steps:
Step 1: plant protein material, glucide, buffer solution 1:1-2:2.5-5 in mass ratio are mixed, then stirring makes
Material is sufficiently mixed uniformly；
Step 2: being freeze-dried to the mixed material that the first step obtains, the freeze-dried powder for then obtaining freeze-drying is crushed
It is 170-200 mesh to fineness, obtains freeze-dried mixed superfine powder；
Step 3: the freeze-dried mixed superfine powder is placed in vacuum(-)baking case, temperature be 70-85 DEG C, vacuum gauge pressure be-
Under conditions of 0.08 ~ -0.10MPa, 45-60min is baked；It is subsequently placed in baking oven, under conditions of temperature is 160-180 DEG C,
10-15min is baked, maillard reaction thing is obtained；
Step 4: by the soybean of the maillard reaction thing of 8-10 parts by weight, the purified water of 85-90 parts by weight, 2-2.5 parts by weight
The pectin mixing of oil, 0.4-0.6 parts by weight emulsifies 3-5min with high-shear emulsion machine, is slightly emulsified under the conditions of 0-6 DEG C
Liquid；Then it uses pressure for high-pressure homogeneous cyclic process 3-5 times of 25-35MPa thick emulsion, obtains emulsion；
Step 5: emulsion is placed in enzyme reactor, the glutamine transaminage of emulsion quality 0.25-0.5% is added,
Temperature is 45-50 DEG C, revolving speed handles 90-120min under conditions of being 20-30r/min, after enzymatic treatment, is warming up to 90-95
DEG C and keep 3-5min, the enzymatic treatment liquid after obtaining enzyme deactivation；
Step 6: the enzymatic treatment liquid after enzyme deactivation is poured into mold at 70-90 DEG C of temperature, up to artificial egg after being cooled to room temperature
It is yellow.
Preferred technical solution are as follows: the protein content of the plant protein material is greater than or equal to 75%, and fat content is small
In or equal to 1%.
Preferred technical solution are as follows: the plant protein material includes the raw material of following parts by weight: 1-40 parts by weight it is small
Aleuronat, the soybean protein of 50-80 parts by weight, the zein of 0-40 parts by weight, the rice protein of 0-20 parts by weight, 0-10 weight
Measure the peanut protein of part, the pea protein of 0-10 parts by weight.
Preferred technical solution are as follows: the glucide is at least one of chitosan and maltodextrin；The shell is poly-
The deacetylation of sugar is greater than or equal to 90%；The DE value of the maltodextrin is 20.
Preferred technical solution are as follows: the buffer solution is phosphate buffer solution.
Preferred technical solution are as follows: the technological parameter of the freeze-drying are as follows: temperature be -50 ~ -40 DEG C, vacuum gauge pressure be -
0.09~-0.10MPa。
Preferred technical solution are as follows: in second step, the freeze-dried powder that freeze-drying obtains is placed in Lowtemperaturepulverizer,
Under the conditions of -80 ~ -60 DEG C of temperature, being crushed to fineness is 170-200 mesh, obtains freeze-dried mixed superfine powder.
Preferred technical solution are as follows: the pectin is low-ester pectin.
Preferred technical solution are as follows: the revolving speed of the high-shear emulsion machine is 8000-12000r/min.
Since above-mentioned technical proposal is used, the present invention has the advantage, that compared with prior art
The present invention, by the crosslinked action of Maillard reaction and TG enzyme, has prepared a kind of artificial using vegetable protein as raw material
Yolk.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this implementation
Content disclosed by example is understood other advantages and efficacy of the present invention easily.
The purpose of term used herein, which is only that, illustrates particular embodiment, it is not intended to be limited to the present invention.It removes
Non- context is explicitly shown, otherwise singular " one " used herein, "one" also include plural form.
When illustrating preferred embodiment, it is potentially based on clear purpose and uses special term；However, this specification institute
Revealer is not intended to be limited in the selected special term；And it is to be understood that each particular element includes having
Identical function, all equivalence techniques for operating in a similar manner and reaching similar effects.
A kind of embodiment one: preparation method of artificial yolk
A kind of preparation method of artificial yolk, which is characterized in that including following technical step.
(1) compound total protein is prepared
The vegetable proteins such as wheat gluten, soybean protein, zein, rice protein, peanut protein, pea protein are mixed in proportion
It closes, obtains compound total protein.The protein content of compound total protein is 80%, fat content 0.5%.
The formula of compound total protein be (quality proportioning): 20 parts of wheat glutens, 65 portions of soybean proteins, 20 parts of zeins,
10 parts of rice proteins, 5 parts of peanut proteins, 5 parts of pea proteins.
The wheat gluten, soybean protein, zein, rice protein, peanut protein, pea protein are wheat, big
Beans, corn, rice, peanut, pea etc. separate the dry powder-shaped substance for purifying, refining after starch, grease, and main component is albumen
Matter.
(2) pretreatment of total protein and glucide
The glucide is one of chitosan, maltodextrin.The chitosan, deacetylation 92%.Wheat
Bud dextrin MD20.
Compound total protein, glucide, buffer solution 1:1.5:3.75 in mass ratio are mixed, then at room temperature sufficiently
90min is stirred, is sufficiently mixed material uniformly.The buffer solution is phosphate buffer solution, mass concentration 10mmol/
L, pH6.8.
Mixed material after stirring is placed in freeze drying equipment, at -45 DEG C of temperature, vacuum gauge pressure -0.095MPa
Being freeze-dried water content processed is 7.5%.Then the material after freeze-drying is placed in ultralow temperature disintegrating apparatus, in -70 DEG C of temperature conditions
Under, being crushed to fineness is 180 mesh, obtains freeze-dried mixed superfine powder, spare.
(3) Maillard reaction of total protein and glucide
The Maillard reaction of the total protein and glucide, including vacuum and low temperature bakes and short time high temperature bakes.
The freeze-dried mixed superfine powder of total protein and glucide is placed in vacuum and low temperature baking device, 77 DEG C of temperature,
Under vacuum gauge pressure -0.09MPa, vacuum(-)baking 52min.
Substance after vacuum and low temperature is baked, is placed in baking device, under the conditions of 170 DEG C of temperature, bakes 12min.
After vacuum and low temperature bakes and short time high temperature bakes, maillard reaction thing is obtained, it is spare.
(4) emulsification treatment of maillard reaction thing
9 parts of maillard reaction things, 87 parts of food-grade purified waters, 2.2 portions of soybean oils, 0.5 part of pectin are mixed, at a temperature of 3 DEG C,
It is emulsified with high-shear emulsion machine, revolving speed 10000r/min, time 4min obtains thick emulsion；Then thick emulsion is passed through
The high-pressure homogeneous cyclic process of pressure 30MPa 4 times, obtains emulsion.It is stored in 15 DEG C of environment after emulsion processing, it must be
Following process is used in 12h.
(5) enzymatic treatment of emulsion
Emulsion is placed in food grade enzyme processing equipment, the glutamine transaminage (TG enzyme) of 0.35m% is added, keeps temperature
47 DEG C, revolving speed 25r/min handle 105min；After enzymatic treatment, material is brought rapidly up to 92 DEG C and keeps 4min, enzyme deactivation
And terminate enzyme reaction.
The glutamine transaminage (TG enzyme), enzyme activity 350U/g.
(6) it forms
Enzymatic treatment liquid after enzyme deactivation is poured into foodstuff sanitation-stage mold at 80 DEG C of temperature, is cooled to room temperature to get to artificial
Yolk.
The artificial yolk, color are light yellow, gel strength 152g/cm2, specific retention 78%, soluble protein contains
Amount is 7.8mg/ml, and fat content is lower than 0.25%.
A kind of embodiment two: preparation method of artificial yolk
A kind of preparation method of artificial yolk, including the following steps:
Step 1: plant protein material, glucide, buffer solution 1:1:2.5 in mass ratio are mixed, then stirring makes material
It is sufficiently mixed uniformly；
Step 2: being freeze-dried to the mixed material that the first step obtains, the freeze-dried powder for then obtaining freeze-drying is crushed
It is 170 mesh to fineness, obtains freeze-dried mixed superfine powder；
Step 3: the freeze-dried mixed superfine powder is placed in vacuum(-)baking case, temperature be 70 DEG C, vacuum gauge pressure be-
Under conditions of 0.08MPa, 45min is baked；It is subsequently placed in baking oven, under conditions of temperature is 160 DEG C, bakes 10min, obtain
Maillard reaction thing；
Step 4: by the maillard reaction thing of 8 parts by weight, the purified water of 85 parts by weight, the soybean oil of 2 parts by weight, 0.4 parts by weight
Pectin mixing, under the conditions of 0 DEG C, with high-shear emulsion machine emulsify 3min, obtain thick emulsion；Then thick emulsion is used
Pressure is high-pressure homogeneous cyclic process 3 times of 25MPa, obtains emulsion；
Step 5: emulsion is placed in enzyme reactor, the glutamine transaminage of emulsion quality 0.25% is added, in temperature
It handles 90min under conditions of being 20r/min for 45 DEG C, revolving speed, after enzymatic treatment, is warming up to 90 DEG C and keeps 3min, obtain
Enzymatic treatment liquid after enzyme deactivation；
Step 6: the enzymatic treatment liquid after enzyme deactivation is poured into mold in temperature 70 C, up to artificial yolk after being cooled to room temperature.
Preferred embodiment are as follows: the protein content of the plant protein material is 95%, fat content 0.1%.
Preferred embodiment are as follows: the plant protein material includes the raw material of following parts by weight: the wheat egg of 1 parts by weight
White, 50 parts by weight soybean proteins.
Preferred embodiment are as follows: the glucide is at least one of chitosan and maltodextrin；The shell is poly-
The deacetylation of sugar is 93%；The DE value of the maltodextrin is 20.
Preferred embodiment are as follows: the buffer solution is phosphate buffer solution.
Preferred embodiment are as follows: the technological parameter of the freeze-drying are as follows: temperature be -50 DEG C, vacuum gauge pressure be -
0.09MPa。
Preferred embodiment are as follows: in second step, the freeze-dried powder that freeze-drying obtains is placed in Lowtemperaturepulverizer,
Under the conditions of -80 DEG C of temperature, being crushed to fineness is 170 mesh, obtains freeze-dried mixed superfine powder.
Preferred embodiment are as follows: the pectin is low-ester pectin, esterification degree 25%.
Preferred embodiment are as follows: the revolving speed of the high-shear emulsion machine is 8000r/min.
A kind of embodiment three: preparation method of artificial yolk
A kind of preparation method of artificial yolk, including the following steps:
Step 1: plant protein material, glucide, buffer solution 1:2:5 in mass ratio are mixed, then stirring fills material
Divide and is uniformly mixed；
Step 2: being freeze-dried to the mixed material that the first step obtains, the freeze-dried powder for then obtaining freeze-drying is crushed
It is 200 mesh to fineness, obtains freeze-dried mixed superfine powder；
Step 3: the freeze-dried mixed superfine powder is placed in vacuum(-)baking case, temperature be 85 DEG C, vacuum gauge pressure be-
Under conditions of 0.10MPa, 60min is baked；It is subsequently placed in baking oven, under conditions of temperature is 180 DEG C, bakes 15min, obtain
Maillard reaction thing；
Step 4: by the maillard reaction thing of 10 parts by weight, the purified water of 90 parts by weight, the soybean oil of 2.5 parts by weight, 0.6 weight
The pectin mixing for measuring part emulsifies 5min with high-shear emulsion machine, obtains thick emulsion under the conditions of 6 DEG C；Then by thick emulsion
It uses pressure for high-pressure homogeneous cyclic process 5 times of 35MPa, obtains emulsion；
Step 5: emulsion is placed in enzyme reactor, the glutamine transaminage of emulsion quality 0.5% is added, is in temperature
50 DEG C, revolving speed handle 120min under conditions of being 30r/min, after enzymatic treatment, be warming up to 95 DEG C and keep 5min, gone out
Enzymatic treatment liquid after enzyme；
Step 6: the enzymatic treatment liquid after enzyme deactivation is poured into mold at 90 DEG C of temperature, up to artificial yolk after being cooled to room temperature.
Preferred embodiment are as follows: the protein of the plant protein material is 90%, fat content 0.5%.
Preferred embodiment are as follows: the plant protein material includes the raw material of following parts by weight: the wheat of 40 parts by weight
Albumen, the soybean protein of 80 parts by weight, the zein of 40 parts by weight, the rice protein of 20 parts by weight, 10 parts by weight peanut
The pea protein of albumen, 0-10 parts by weight.
Preferred embodiment are as follows: the glucide is at least one of chitosan and maltodextrin；The shell is poly-
The deacetylation of sugar is 90%；The DE value of the maltodextrin is 20.
Preferred embodiment are as follows: the buffer solution is phosphate buffer solution.
Preferred embodiment are as follows: the technological parameter of the freeze-drying are as follows: temperature be -40 DEG C, vacuum gauge pressure be -
0.10MPa。
Preferred embodiment are as follows: in second step, the freeze-dried powder that freeze-drying obtains is placed in Lowtemperaturepulverizer,
Under the conditions of -60 DEG C of temperature, being crushed to fineness is 200 mesh, obtains freeze-dried mixed superfine powder.
Preferred embodiment are as follows: the revolving speed of the high-shear emulsion machine is 12000r/min.
As described above is only to be not intended to tool to explain the preferred embodiments of the invention to do any shape to the present invention
Limitation in formula should all wrap therefore all have any modification or change for making the related present invention under identical spirit
It includes in the scope that the invention is intended to protect.
Claims (9)
1. a kind of preparation method of artificial yolk, it is characterised in that: include the following steps:
Step 1: plant protein material, glucide, buffer solution 1:1-2:2.5-5 in mass ratio are mixed, then stirring makes
Material is sufficiently mixed uniformly；
Step 2: being freeze-dried to the mixed material that the first step obtains, the freeze-dried powder for then obtaining freeze-drying is crushed
It is 170-200 mesh to fineness, obtains freeze-dried mixed superfine powder；
Step 3: the freeze-dried mixed superfine powder is placed in vacuum(-)baking case, temperature be 70-85 DEG C, vacuum gauge pressure be-
Under conditions of 0.08 ~ -0.10MPa, 45-60min is baked；It is subsequently placed in baking oven, under conditions of temperature is 160-180 DEG C,
10-15min is baked, maillard reaction thing is obtained；
Step 4: by the soybean of the maillard reaction thing of 8-10 parts by weight, the purified water of 85-90 parts by weight, 2-2.5 parts by weight
The pectin mixing of oil, 0.4-0.6 parts by weight emulsifies 3-5min with high-shear emulsion machine, is slightly emulsified under the conditions of 0-6 DEG C
Liquid；Then it uses pressure for high-pressure homogeneous cyclic process 3-5 times of 25-35MPa thick emulsion, obtains emulsion；
Step 5: emulsion is placed in enzyme reactor, the glutamine transaminage of emulsion quality 0.25-0.5% is added,
Temperature is 45-50 DEG C, revolving speed handles 90-120min under conditions of being 20-30r/min, after enzymatic treatment, is warming up to 90-95
DEG C and keep 3-5min, the enzymatic treatment liquid after obtaining enzyme deactivation；
Step 6: the enzymatic treatment liquid after enzyme deactivation is poured into mold at 70-90 DEG C of temperature, up to artificial egg after being cooled to room temperature
It is yellow.
2. the preparation method of artificial yolk according to claim 1, it is characterised in that: the albumen of the plant protein material
Matter content is greater than or equal to 75%, and fat content is less than or equal to 1%.
3. the preparation method of artificial yolk according to claim 1, it is characterised in that: under the plant protein material includes
The raw material of column parts by weight: the wheat gluten of 1-40 parts by weight, the soybean protein of 50-80 parts by weight, 0-40 parts by weight corn egg
White, 0-20 parts by weight rice proteins, the peanut protein of 0-10 parts by weight, 0-10 parts by weight pea protein.
4. the preparation method of artificial yolk according to claim 1, it is characterised in that: the glucide be chitosan and
At least one of maltodextrin；The deacetylation of the chitosan is greater than or equal to 90%；The DE value of the maltodextrin is
20。
5. the preparation method of artificial yolk according to claim 1, it is characterised in that: the buffer solution is slow for phosphate
Rush solution.
6. the preparation method of artificial yolk according to claim 1, it is characterised in that: the technological parameter of the freeze-drying
Are as follows: temperature is -50 ~ -40 DEG C, and vacuum gauge pressure is -0.09 ~ -0.10MPa.
7. the preparation method of artificial yolk according to claim 1, it is characterised in that: in second step, will be freeze-dried
Obtained freeze-dried powder is placed in Lowtemperaturepulverizer, and under the conditions of -80 ~ -60 DEG C of temperature, being crushed to fineness is 170-200 mesh, is obtained
Freeze-dried mixed superfine powder.
8. the preparation method of artificial yolk according to claim 1, it is characterised in that: the pectin is low-ester pectin.
9. the preparation method of artificial yolk according to claim 1, it is characterised in that: the revolving speed of the high-shear emulsion machine
For 8000-12000r/min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111848103A (en) * | 2020-07-23 | 2020-10-30 | 湖州巨旺墙体材料有限公司 | Preparation method of low-cost heat insulation building block |
| CN113170858A (en) * | 2021-06-09 | 2021-07-27 | 四川大学 | Plant-based salted egg yolk and marinated meat rice dumplings and preparation method thereof |
| WO2022122154A1 (en) * | 2020-12-10 | 2022-06-16 | Symrise Ag | Production of protein-carbohydrate conjugates as emulsifiers |
| WO2023124797A1 (en) * | 2021-12-31 | 2023-07-06 | 深圳市星期零食品科技有限公司 | Plant-derived salted egg yolk and preparation method therefor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111848103A (en) * | 2020-07-23 | 2020-10-30 | 湖州巨旺墙体材料有限公司 | Preparation method of low-cost heat insulation building block |
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| CN113170858A (en) * | 2021-06-09 | 2021-07-27 | 四川大学 | Plant-based salted egg yolk and marinated meat rice dumplings and preparation method thereof |
| WO2023124797A1 (en) * | 2021-12-31 | 2023-07-06 | 深圳市星期零食品科技有限公司 | Plant-derived salted egg yolk and preparation method therefor |
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