CN110074369A - 一种酶法制备马铃薯主食化生全粉的方法 - Google Patents
一种酶法制备马铃薯主食化生全粉的方法 Download PDFInfo
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Abstract
本发明涉及马铃薯生加工领域,特别公开了一种酶法制备马铃薯主食化生全粉的方法。该酶法制备马铃薯主食化生全粉的方法,以新鲜马铃薯为原料,其特征为,包括如下步骤:(1)将马铃薯清洗、去皮、切分成薯丁,将薯丁浸泡在护色液中,得到薯丁溶液,之后经超声处理;(2)将薯丁捞出沥干后加水打浆,调节溶液pH值后添加酪氨酸酶,置于摇床上反应;反应结束后,浆液转移至容器中迅速冷冻后经真空冷冻干燥、粉碎,得到酶交联的马铃薯生全粉。与以往马铃薯粉的利用技术相比,本发明的酶法交联制备马铃薯专用生全粉方法更加简单、高效、绿色安全,可广泛应用于以马铃薯生全粉为原料的部分面制品生产加工中。
Description
(一)技术领域
本发明涉及马铃薯生加工领域,特别涉及一种酶法制备马铃薯主食化生全粉的方法。
(二)背景技术
马铃薯富含淀粉(含部分抗性淀粉)、膳食纤维、蛋白质、维生素、矿物元素及多种生物活性成分,如多酚类物质、类胡萝卜素等营养与功能成分。与小麦和大米相比,马铃薯富含谷物中缺乏的赖氨酸、缬氨酸、维生素C和维生素B,且具有较低的热量、全面的营养,以及和胃益气等医疗保健作用。基于马铃薯营养全面的优势,制备预期的、营养的、品质稳定的、适合加工馒头、面条、面包等不同面制品的马铃薯主食专用生全粉将促进我国居民主食营养结构转型升级,保障国家粮食安全,具有良好的经济价值、社会价值以及广阔的市场前景。
与小麦粉相比,马铃薯粉因缺乏面筋蛋白致使其制作的馒头、面条、面包等产品存在难成型、难饧发、易断条、易浑汤、不耐煮、硬度大、加工适应性差、产品品质差等问题。针对这些问题,目前大多数解决方法是将不同比例马铃薯粉与小麦粉进行复配,或与其他食品成分(如蛋白、淀粉等)进行复配,以提高马铃薯主食产品的品质。然而,马铃薯复配粉存在不足之处,如麦醇溶蛋白易产生乳糜泻,引发小肠炎症,且复配粉中不同成分分散不均匀、混合相容性差等。
(三)发明内容
本发明为了弥补现有技术的不足,提供了一种操作简单、绿色安全的酶法制备马铃薯主食化生全粉的方法。
本发明是通过如下技术方案实现的:
一种酶法制备马铃薯主食化生全粉的方法,以新鲜马铃薯为原料,包括如下步骤:
(1)将马铃薯清洗、去皮、切分成薯丁,将薯丁浸泡在护色液中,得到薯丁溶液,之后经超声处理;
(2)将薯丁捞出沥干后加水打浆,调节溶液pH值后添加酪氨酸酶,置于30-50℃、180rpm摇床上反应4-24h;反应结束后,浆液转移至容器中迅速冷冻后经真空冷冻干燥、粉碎,得到酶交联的马铃薯生全粉。
本发明以马铃薯生全粉为酶反应底物,利用酪氨酸酶对马铃薯生全粉进行酶促交联反应,得到较好的粘弹性和流变特性的马铃薯生全粉。
本发明首先制备新鲜马铃薯浆液(添加护色剂),通过一定功率和频率超声波及加热处理,热处理温度控制在淀粉糊化温度以下,以保证在淀粉不发生糊化的前提下,使蛋白质发生部分变性而有利于酪氨酸酶酶解蛋白质发生交联反应,形成蛋白质立体网络结构。根据酶促热动力学模型,调控酶解过程中马铃薯蛋白质交联度的变化,以形成使淀粉颗粒均匀填充于蛋白交联网络结构,共同作用使面团具有较好的黏弹性和流变特性,为筛选出适合不同面制品加工的马铃薯主食专用生全粉提供坚实的科学理论依据。
本发明的更优技术方案为:
步骤(1)中,将马铃薯切分成体积小于5cm3的薯丁,将薯丁浸没在护色液中,其中护色液为质量浓度为1.25%的柠檬酸溶液、质量浓度为1.25%的抗坏血酸溶液、质量浓度为0.05%的亚硫酸氢钠溶液或上述三种溶液等比例混合的混合溶液。优选的是,所述护色液为质量浓度为1.25%的柠檬酸溶液、质量浓度为1.25%的抗坏血酸溶液和质量浓度为0.05%的亚硫酸氢钠溶液按等比例混合得到的混合溶液。
薯丁溶液在超声频率10-50KHz、超声功率100-400W、超声温度30-50℃的条件下处理5-15min;优选的是,薯丁溶液在超声频率10KHz、超声功率200W、超声温度50℃的条件下处理10min。
步骤(2)中,薯丁沥干后置于三角烧瓶中,加入薯丁3倍重量的水打浆;用磷酸钠缓冲液调节溶液pH值至6.5后添加酪氨酸酶,酪氨酸酶的添加量为2-40U/g;优选的是,薯丁浆液中添加20U/g的酪氨酸酶,之后置于摇床上反应20h。
反应结束的浆液转移至容器中于-80℃下迅速冷冻,通过真空冷冻干燥至水分含量≤9%,粉碎后过100-200目筛,得到产品。
本发明采用超声加热预处理马铃薯丁,可以改变马铃薯蛋白三级结构,降低马铃薯蛋白α-螺旋、β-转角含量,增加β-折叠随机卷曲含量,使蛋白质结构变得松散,有利于酪氨酸酶作用氧化蛋白质侧链上的酪氨酸为醌进一步通过分子内或分子间共价键联接蛋白质分子形成的网络结构的反应过程而蛋白质的交联很大程度上决定了食品的质构特性。
采用本发明制备的马铃薯主食化生全粉,使用复配护色液在超声频率为10KHz,超声功率为200w、超声温度50℃处理10min马铃薯丁,然后加入酪氨酸酶20U/g处理20h,测得酶法制备马铃薯生全粉交联度为58.46%,酶交联前马铃薯生全粉交联度为0,交联度提高了58.46%。
原马铃薯生全粉面团未有蛋白质多维网络结构,仅是淀粉颗粒和蛋白质混合在一起的板块状结构。本发明通过酪氨酸氧化酶定向结构修饰马铃薯生全粉,形成与淀粉、水分子间热力学相容的面团多维网络结构,得到具有较好的黏弹性和流变特性的马铃薯专用生全粉。
本发明提供的新型酶法制备马铃薯专用生全粉,具有“操作简单、高效、绿色、安全”等优势,与以往将不同比例马铃薯粉与小麦粉进行复配,或与其他食品成分(如蛋白、淀粉等)进行复配相比马铃薯复配粉存在不足之处,如麦醇溶蛋白易产生乳糜泻,引发小肠炎症且复配粉中不同成分分散不均匀、混合相容性差等问题相比,本发明的酶法交联制备马铃薯专用生全粉方法更加简单、高效、绿色安全,可广泛应用于以马铃薯生全粉为原料的部分面制品生产加工中。
(四)附图说明
下面结合附图对本发明作进一步的说明。
图1为本发明原马铃薯生全粉的SEM电镜图;
图2为本发明酪氨酸酶改性后马铃薯生全粉的SEM电镜图;
图3为本发明酪氨酸酶改性后马铃薯生全粉与原马铃薯生全粉凝胶的动态流变对比图。
(五)具体实施方式
下面结合具体实施例对本发明做进一步具体说明。
实施例1:
S1、将薯丁挑选、清洗、去皮、切分成体积小于5cm3的薯丁,将薯丁浸没在混合护色液中,得到薯丁溶液,在超声频率为10KHz、超声功率为200W、超声温度为50℃的条件下处理10min;
S2、将马铃薯块丁沥干捞出置于三角烧瓶中,按加水量与马铃薯的重量比为3:1,加水打浆备用。使用磷酸钠缓冲液调节溶液pH至6.5左右。酶添加量按照2.5U/g计算出100g样品中实际需要加酶量。置于25℃,180rpm摇床上反应4h。反应结束后,浆液转移至容器中-80℃迅速冷冻。使用真空冷冻干燥至水分含量为≤9%,粉碎后过100-200目筛,得到酶交联的马铃薯生全粉。
实施例2:
S1、将薯丁挑选、清洗、去皮、切分成体积小于5cm3的薯丁,将薯丁浸没在混合护色液中,得到薯丁溶液,在超声频率为10KHz、超声功率为200W、超声温度为50℃的条件下处理10min;
S2、将马铃薯块丁沥干捞出置于三角烧瓶中,按加水量与马铃薯的重量比为3:1,加水打浆备用。使用磷酸钠缓冲液调节溶液pH至6.5。酶添加量按照5U/g计算出100g样品中实际需要加酶量。置于25℃,180rpm摇床上反应12h。反应结束后,浆液转移至容器中-80℃迅速冷冻。使用真空冷冻干燥至水分含量为≤9%,粉碎后过100-200目筛,得到酶交联的马铃薯生全粉。
实施例3:
S1、将薯丁挑选、清洗、去皮、切分成体积小于5cm3的薯丁,将薯丁浸没在混合护色液中,得到薯丁溶液,在超声频率为10KHz、超声功率为200W、超声温度为50℃的条件下处理10min;
S2、将马铃薯块丁沥干捞出置于三角烧瓶中,按加水量与马铃薯的重量比为3:1,加水打浆备用。使用磷酸钠缓冲液调节溶液pH至6.5。酶添加量按照10U/g计算出100g样品中实际需要加酶量。置于20℃,180rpm摇床上反应4h。反应结束后,浆液转移至容器中-80℃迅速冷冻。使用真空冷冻干燥至水分含量为≤9%,粉碎后过100-200目筛,得到酶交联的马铃薯生全粉。
实施例4:
S1、将薯丁挑选、清洗、去皮、切分成体积小于5cm3的薯丁,将薯丁浸没在混合护色液中,得到薯丁溶液,在超声频率为10KHz、超声功率为200W、超声温度为50℃的条件下处理10min;
S2、将马铃薯块丁沥干捞出置于三角烧瓶中,按加水量与马铃薯的重量比为3:1,加水打浆备用。使用磷酸钠缓冲液调节溶液pH至6.5。酶添加量按照20U/g计算出100g样品中实际需要加酶量。置于25℃,180rpm摇床上反应8h。反应结束后,浆液转移至容器中-80℃迅速冷冻。使用真空冷冻干燥至水分含量为≤9%,粉碎后过100-200目筛子,得到酶交联的马铃薯生全粉。
实施例5:
S1、将薯丁挑选、清洗、去皮、切分成体积小于5cm3的薯丁,将薯丁浸没在混合护色液中,得到薯丁溶液,在超声频率为10KHz、超声功率为200W、超声温度为50℃的条件下处理10min;
S2、将马铃薯块丁沥干捞出置于三角烧瓶中,按加水量与马铃薯的重量比为3:1,加水打浆备用。使用磷酸钠缓冲液调节溶液pH至6.5。酶添加量按照20U/g计算出100g样品中实际需要加酶量。置于25℃,180rpm摇床上反应20h。反应结束后,浆液转移至容器中-80℃迅速冷冻。使用真空冷冻干燥至水分含量为≤9%,粉碎后过100-200目筛子,得到酶交联的马铃薯生全粉。
实施例6:
S1、将薯丁挑选、清洗、去皮、切分成体积小于5cm3的薯丁,将薯丁浸没在混合护色液中,得到薯丁溶液,在超声频率为10KHz、超声功率为200W、超声温度为50℃的条件下处理10min;
S2、将马铃薯块丁沥干捞出置于三角烧瓶中,按加水量与马铃薯的重量比为3:1,加水打浆备用。使用磷酸钠缓冲液调节溶液pH至6.5。酶添加量按照40U/g计算出100g样品中实际需要加酶量。置于25℃、180rpm摇床上反应24h。反应结束后,浆液转移至容器中-80℃迅速冷冻。使用真空冷冻干燥至水分含量为≤9%,粉碎后过100-200目筛子,得到酶交联的马铃薯生全粉。
检测与结果:
分别检测未进行交联的马铃薯生全粉空白样和实施例1-6获得的生全粉交联度值,结果如下表所示:
从上述表中,可以看出交联度最好的马铃薯生全粉是是实施例5制备的生全粉,相比于空白样,交联度提高了58.46%。实施例5制备的生全粉交联度明显优于实施例1、2、3、4、6,这是因为酪氨酸酶的添加量直接影响马铃薯蛋白中酪氨酰基之间交联程度,只有当充足的酶添加量时,马铃薯蛋白中酪氨酰基才能充分交联,当反应进行20小时充分的酶反应时间,根据酶促动力学原理知继续增加反应时间和酶添加量酶促反应达到最大饱和,交联度不再增加。
Claims (8)
1.一种酶法制备马铃薯主食化生全粉的方法,以新鲜马铃薯为原料,其特征为,包括如下步骤:(1)将马铃薯清洗、去皮、切分成薯丁,将薯丁浸泡在护色液中,得到薯丁溶液,之后经超声处理;(2)将薯丁捞出沥干后加水打浆,调节溶液pH值后添加酪氨酸酶,置于30-50℃、180rpm摇床上反应4-24h;反应结束后,浆液转移至容器中迅速冷冻后经真空冷冻干燥、粉碎,得到酶交联的马铃薯生全粉。
2.根据权利要求1所述的酶法制备马铃薯主食化生全粉的方法,其特征在于:步骤(1)中,将马铃薯切分成体积小于5cm3的薯丁,将薯丁浸没在护色液中,其中护色液为质量浓度为1.25%的柠檬酸溶液、质量浓度为1.25%的抗坏血酸溶液、质量浓度为0.05%的亚硫酸氢钠溶液或上述三种溶液等比例混合的混合溶液。
3.根据权利要求1所述的酶法制备马铃薯主食化生全粉的方法,其特征在于:步骤(1)中,薯丁溶液在超声频率10-50KHz、超声功率100-400W、超声温度30-50℃的条件下处理5-15min。
4.根据权利要求1所述的酶法制备马铃薯主食化生全粉的方法,其特征在于:步骤(2)中,薯丁沥干后置于三角烧瓶中,加入薯丁3倍重量的水打浆;用磷酸钠缓冲液调节溶液pH值至6.5后添加酪氨酸酶,酪氨酸酶的添加量为2-40U/g。
5.根据权利要求1所述的酶法制备马铃薯主食化生全粉的方法,其特征在于:步骤(2)中,反应结束的浆液转移至容器中于-80℃下迅速冷冻,通过真空冷冻干燥至水分含量≤9%,粉碎后过100-200目筛,得到产品。
6.根据权利要求1或2所述的酶法制备马铃薯主食化生全粉的方法,其特征在:所述护色液为质量浓度为1.25%的柠檬酸溶液、质量浓度为1.25%的抗坏血酸溶液和质量浓度为0.05%的亚硫酸氢钠溶液按等比例混合得到的混合溶液。
7.根据权利要求1或3所述的酶法制备马铃薯主食化生全粉的方法,其特征在于:薯丁溶液在超声频率10KHz、超声功率200W、超声温度50℃的条件下处理10min。
8.根据权利要求1或4所述的酶法制备马铃薯主食化生全粉的方法,其特征在于:步骤(2)中,薯丁浆液中添加20U/g的酪氨酸酶,之后置于摇床上反应20h。
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