CN110250416A - A kind of yeast dextran and novel extrusion gluten and preparation method thereof - Google Patents
A kind of yeast dextran and novel extrusion gluten and preparation method thereof Download PDFInfo
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- CN110250416A CN110250416A CN201910722408.2A CN201910722408A CN110250416A CN 110250416 A CN110250416 A CN 110250416A CN 201910722408 A CN201910722408 A CN 201910722408A CN 110250416 A CN110250416 A CN 110250416A
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- preparation
- yeast
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- yeast dextran
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Abstract
The invention discloses a kind of yeast dextrans and novel extrusion gluten and preparation method thereof.The preparation method of yeast dextran includes: 1) to be uniformly mixed yeast slag with water, obtains mixture；2) mixture is subjected to slow jelly, natural thaw and microwave-assisted processing；3) microwave-assisted treated mixture is digested with glusulase, removes impurity, obtains primary yeast dextran；4) primary yeast dextran is centrifuged, and collects sediment；5) after sediment being freeze-dried and pulverized, the yeast dextran is obtained.Novel extrusion gluten puffed degree of the invention is good, and satiety is stronger after eating, while having longer shelf life.
Description
Technical field
The invention belongs to food processing field, more particularly, to a kind of yeast dextran and novel extrusion gluten and its
Preparation method.
Background technique
Development of the China in yeast industry is started late, but the yeast resource in China is very abundant, with China's yeast row
The high speed of industry is grown rapidly, and the waste yeast quantity of generation is also increasing, and the trend further increased is presented.And yeast class
In product, some are more demanding for relevant modernization biotechnical processes so that many yeast class biology enterprises for
Its produce caused by waste yeast using being also in the not overripened stage, usually as feed addictive come using, or
An albumen based food is intended only as to come using extremely low for the availability of resource, generated commercial value is also relatively low.
It is full of nutrition in yeast cells thallus, contain a large amount of protein and carbohydrate.Yeast dextran is to exist
There is the active polysaccharide of strengthen immunity in one of yeast cell wall, account for the 30%~60% of cell wall dry weight.Currently, right
In the extracting method of yeast dextran, most is acid, alkali method, a large amount of acid, alkali process, so that reaction process is acute
It is strong, it is serious to equipment corrosion losses, it also pollutes the environment, there is also safety operation problems, and can also degrade in extraction process
Partial yeast glucan, acid stronger, degradation effect is more obvious, and reduces product yield and bioactivity.
Leisure Flour product is a kind of ready-to-eat food, and product category is various, rich in taste, by each age level consumer's
Like, it is especially deep teen-age to be liked by vast.However, extension of the extruding gluten of new production with period of storage, Jiu Huiyou
Soft to be hardened, tissue becomes coarse, there are problems that aging.
Summary of the invention
The purpose of the present invention is to solve the above problem, provides that a kind of simple process, at low cost, yield is high, with high purity, right
The small yeast dextran preparation method of environmental pollution, while solving leisure Flour product at present, will with the extension of period of storage
Change software strategy into software-hardware strategy, tissue becomes coarse, there are problems that aging, provide it is a kind of have long quality guarantee period, anti-aging, dilation compared with
High and low heat and leisure Flour product full of satiety.
To achieve the goals above, the first aspect of the present invention provides a kind of preparation method of yeast dextran, the preparation
Method includes the following steps:
1) yeast slag is uniformly mixed with water, obtains mixture；
2) mixture is subjected to slow jelly, natural thaw and microwave-assisted processing；
3) microwave-assisted treated mixture is digested with glusulase, removes impurity, it is poly- to obtain primary yeast Portugal
Sugar；
4) primary yeast dextran is centrifuged, and collects sediment；
5) after sediment being freeze-dried and pulverized, the yeast dextran is obtained；
The step of slow jelly includes: that mixture is refrigerated 3-6h at 0~4 DEG C, then the cold storage 3- at -4~-18 DEG C
6h。
According to the present invention, in step 2), mixture is subjected to slow freeze so that yeast cell wall generation punctures carefully compared with large ice crystals
Cell wall makes yeast entogenous enzyme play a role under natural thaw, in conjunction with aid in treatment, under the high frequency radiation effect of electromagnetic wave,
Generate that friction generates heat with the elastic collision of surrounding molecular using polar molecule vibration, heating mode produces inside product material
It is raw, so that original institutional framework becomes loose, make the efficient release of intracellular molecules, it is poly- can sufficiently to improve yeast Portugal
The yield of sugar.
In the present invention, the yeast slag can be the yeast slag that those skilled in the art routinely use, such as from industry
Produce waste yeast.
Preferably, in step 1), the solid-liquid ratio of yeast slag and water is 1:(5-35) g/mL, further preferably 1:
(15-25)g/mL。
Preferably, in step 2), the temperature of natural thaw is 20-30 DEG C, further preferably 25-30 DEG C, when
Between be 1.5-3h, further preferably 2-3h.
Preferably, in step 2), the power of microwave-assisted processing is 200-600W, further preferably 300-
600W, time 1-10min, further preferably 3-7min.The power of microwave-assisted processing, time are limited to above range
Product can preferably be controlled and absorb to obtain microwave energy, guarantee the elevated-levels of the temperature and pressure inside Materials Cell,
More suitable condition is provided for enzymatic hydrolysis later, then is digested by enzyme, and enzymolysis efficiency can be made more preferable.
Preferably, in step 3), the additive amount of glusulase is 5-25ppm, further preferably 10-25ppm, enzyme
The temperature of solution is 25-45 DEG C, and further preferably 30-40 DEG C, the time of enzymatic hydrolysis is 3-6h, further preferably 4-6h.
Preferably, in step 4), after collecting sediment further include: by sediment with water washing, and repeat step
4).Above-mentioned steps can more fully remove impurity.It is highly preferred that amount of water is 2-3 times of sediment, repeat step 4) 3 times.
Preferably, in step 4), the revolving speed of centrifugation is 4500-6000r/min, further preferably 5000-
6000r/min, centrifugation time 10-20min, further preferably 14-20min.
Preferably, in step 5), the processing time of the freeze-drying is 48-96h, further preferably 60-
96h, treatment temperature are -35~-50 DEG C.
Preferably, in step 5), the revolving speed of the ultramicro grinding is 4000-6000r/min, time 15-
35s, further preferably 20-35s.
The second aspect of the present invention provides the yeast dextran being prepared by above-mentioned preparation method.
The third aspect of the present invention provides a kind of novel extrusion gluten, and the novel extrusion gluten includes:
Medium-strength wheat flour 100-200 parts by weight, salt 4-8 parts by weight, monoglyceride 0.4-0.6 parts by weight, water 25-35 weight
Part, yeast dextran 2-4 parts by weight, spice 6-12 parts by weight, vegetable oil 10-18 parts by weight；The yeast dextran is upper
The yeast dextran stated.
In novel extrusion gluten of the invention, yeast dextran can serve as the effect of emulsifier, play association with monoglyceride
Same-action enables novel extrusion gluten extruding to obtain more preferably；Yeast dextran can also be with the starch in novel extrusion gluten
Crosslinked action is formed with mucedin, delays the aging of novel extrusion gluten.Yeast dextran is added in leisure Flour product, allows
Eater has a kind of satiety, and amount can be made more reasonable.It, can be with meanwhile after novel extrusion gluten is added in yeast dextran
Extend the shelf life of leisure Flour product.
As further preferred scheme, the novel extrusion gluten includes:
Medium-strength wheat flour 100-150 parts by weight, salt 4-6 parts by weight, monoglyceride 0.4-0.5 parts by weight, water 30-35 weight
Part, yeast dextran 2.5-4 parts by weight, spice 8-12 parts by weight, vegetable oil 12-18 parts by weight.As further excellent
Select scheme, the weight ratio of yeast dextran and monoglyceride is that 3-4:0.4-0.5 can be abundant in above-mentioned amount ratio proportional region
The synergistic effect of yeast dextran and monoglyceride is played to reach optimal dilation.
The fourth aspect of the present invention provides the preparation method of above-mentioned novel extrusion gluten, which includes:
Salt, monoglyceride, yeast dextran and water are uniformly mixed, is then added in medium-strength wheat flour and carries out beating powder,
Obtain face wadding mixture；
Face wadding mixture is squeezed, obtains squeezing gluten semi-finished product；By the extruding gluten semi-finished product and perfume
Pungent material and vegetable oil are uniformly mixed, and obtain squeezing gluten.
Beneficial effects of the present invention:
(1) yeast dextran preparation process of the invention is simple, low for equipment requirements, low in cost, is conducive to industrialize
Production, and extraction conditions are mild, are destroyed the bioactivity of polysaccharide not.
(2) rationally waste yeast slag is utilized in the present invention, and in yeast dextran preparation process after centrifugal treating, supernatant
Drying can be collected and be used as yeast extract, resource has been saved, increased the comprehensive utilization ratio of resource, so that commercial value
Increase.
(3) novel extrusion gluten puffed degree of the invention is good, and satiety is stronger after eating, while having longer shelf
Phase.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
In the embodiment of the present invention, the yeast slag of use derives from Angel Yeast company.
In the embodiment of the present invention, medium-strength wheat flour, salt, monoglyceride, spice, vegetable oil derive from it is commercially available, wherein
The weight ratio of each component is zanthoxylum powder: chilli powder=1:3 in spice.
Embodiment 1
The present embodiment provides a kind of yeast dextrans and novel extrusion gluten and preparation method thereof.
Yeast dextran specific the preparation method is as follows:
(1) yeast slag is dispersed in water, stirring is sufficiently mixed；
(2) mixture is handled using slow freeze techniques, then natural thaw, then with microwave-assisted processing；
(3) glusulase is added in mixture again after thawing to be digested, stirs sufficiently reaction；
(4) it carries out the suspension after abundant reaction that sediment is collected by centrifugation, adds water and wash, be centrifuged；
(5) material freeze washed is dry, to get product after ultramicro grinding.
Wherein, in step (1), the solid-liquid ratio of yeast slag and water is 1:20g/mL.In step (2), refrigerated storage temperature is 0 DEG C,
Cold preservation time is 4h, then is carried out cold storage processing, and storage temperature is -18 DEG C, refrigeration time 4h；The temperature of natural thaw is
30 DEG C, thawing time 2h；The power of microwave-assisted processing is 600W, time 6min.In step (3), 25ppm snail is added
Enzyme, hydrolysis temperature are 37 DEG C, enzymolysis time 6h.In step (4), centrifugal rotational speed 6000r/min, centrifugation time 20min,
Amount of water is 2-3 times of sediment when washing, repeats washing 3 times.In step (5), sublimation drying 72h, freeze-drying
Temperature be -35 DEG C.The revolving speed 5000r/min of ultramicro grinding, time 30s.
The novel extrusion gluten includes: 100 parts by weight of medium-strength wheat flour, 5 parts by weight of salt, 0.5 parts by weight of monoglyceride,
30 parts by weight of water, 4 parts by weight of yeast dextran, 8 parts by weight of spice, 12 parts by weight of vegetable oil.
Novel extrusion gluten the preparation method comprises the following steps: salt, monoglyceride, yeast dextran and water are uniformly mixed, then plus
Enter into medium-strength wheat flour to carry out to beat powder, obtains face wadding mixture；
Face wadding mixture is squeezed, obtains squeezing gluten semi-finished product；By the extruding gluten semi-finished product and perfume
Pungent material and vegetable oil are uniformly mixed, and obtain squeezing gluten.
Medium-strength wheat flour, salt, monoglyceride are commercially available, and yeast dextran is prepared by the above method.
Embodiment 2
The difference of the present embodiment and embodiment 1 are as follows:
When preparing yeast dextran, in step (2), microwave time 4min.In step (3), 20ppm glusulase is added,
Enzymolysis time is 5h.
3 parts by weight of yeast dextran in the novel extrusion gluten.
Other each processing steps, technological parameter and each raw material and dosage are same as Example 1.
Embodiment 3
The difference of the present embodiment and embodiment 1 are as follows:
When preparing yeast dextran, in step (2), microwave time 3min.In step (3), 20ppm glusulase is added,
Hydrolysis temperature is 30 DEG C, enzymolysis time 5h.
2.5 parts by weight of yeast dextran in the novel extrusion gluten.
Other each processing steps, technological parameter and each raw material and dosage are same as Example 1.
Comparative example 1
This comparative example provides a kind of tradition leisure Flour product, including following components:
100 parts by weight of medium-strength wheat flour, 5 parts by weight of salt, 0.5 parts by weight of monoglyceride, 30 parts by weight of water, spice and plant
The parts by weight of object oil are the same as embodiment 1.
Test case
Embodiment 1-3 and comparative example 1 are subjected to the analysis such as dilation, moisture, texture, the results are shown in Table 1:
Table 1
| Title | Dilation/% | Hardness/gf | Moisture content/% | Shelf-life/the moon |
| Embodiment 1 | 245 | 323 | 24.8 | 9.0 |
| Embodiment 2 | 232 | 389 | 24.1 | 7.5 |
| Embodiment 3 | 228 | 411 | 23.7 | 6.5 |
| Comparative example 1 | 216 | 450 | 23.2 | 6.0 |
Embodiment 1,2,3 dilation, hardness, moisture content, occur in terms of the shelf-life the reason of difference be have it is following several
Point: first, the difference of the additive amount of hydrolysis temperature, enzymolysis time and enzyme when due to microwave time and enzymatic hydrolysis, so preparation
The purity of yeast dextran is different；Second, the additive amount of yeast dextran is not quite alike in embodiment, the antibacterial work that it rises
With, water-holding property and with the synergistic effect of monoglyceride with regard to not quite alike.
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (10)
1. a kind of preparation method of yeast dextran, which is characterized in that the preparation method includes the following steps:
1) yeast slag is uniformly mixed with water, obtains mixture；
2) mixture is subjected to slow jelly, natural thaw and microwave-assisted processing；
3) microwave-assisted treated mixture is digested with glusulase, removes impurity, obtains primary yeast dextran；
4) primary yeast dextran is centrifuged, and collects sediment；
5) after sediment being freeze-dried and pulverized, the yeast dextran is obtained；
The step of slow jelly includes: that mixture is refrigerated 3-6h at 0~4 DEG C, then the cold storage 3-6h at -4~-18 DEG C.
2. preparation method according to claim 1, wherein in step 1), the solid-liquid ratio of yeast slag and water is 1:(5-35)
g/mL。
3. preparation method according to claim 1, wherein in step 2), the temperature of natural thaw is 20-30 DEG C, the time
For 1.5-3h.
4. preparation method according to claim 1, wherein in step 2), the power of microwave-assisted processing is 200-600W,
Time is 1-10min.
5. preparation method according to claim 1, wherein in step 3), the additive amount of glusulase is 5-25ppm, enzymatic hydrolysis
Temperature be 25-45 DEG C, time of enzymatic hydrolysis is 3-6h.
6. preparation method according to claim 1, wherein in step 4), collect sediment after further include: by sediment with
Water washing, and repeat step 4).
7. preparation method according to claim 1, wherein in step 5),
The processing time of the freeze-drying is 48-96h, and treatment temperature is -35~-50 DEG C；
The revolving speed of the ultramicro grinding is 4000-6000r/min, time 15-35s.
8. the yeast dextran that the preparation method as described in any one of claim 1-7 is prepared.
9. a kind of novel extrusion gluten, which is characterized in that the novel extrusion gluten includes:
Medium-strength wheat flour 100-200 parts by weight, salt 4-8 parts by weight, monoglyceride 0.4-0.6 parts by weight, water 25-35 parts by weight,
Yeast dextran 2-4 parts by weight, spice 6-12 parts by weight, vegetable oil 10-18 parts by weight；The yeast dextran is wanted for right
Yeast dextran described in asking 8.
10. the preparation method of novel extrusion gluten as claimed in claim 9, which is characterized in that the preparation method includes:
Salt, monoglyceride, yeast dextran and water are uniformly mixed, is then added in medium-strength wheat flour and carries out beating powder, obtain
Face wadding mixture；
Face wadding mixture is squeezed, obtains squeezing gluten semi-finished product；By the extruding gluten semi-finished product and spice
It is uniformly mixed with vegetable oil, obtains squeezing gluten.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357938A (en) * | 2020-03-26 | 2020-07-03 | 武汉轻工大学 | Internal and external cooperation anti-aging extruded gluten of billet and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074386A (en) * | 2019-05-30 | 2019-08-02 | 武汉轻工大学 | Anti-aging extruding gluten of one kind and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074386A (en) * | 2019-05-30 | 2019-08-02 | 武汉轻工大学 | Anti-aging extruding gluten of one kind and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 杨锡洪等: "微波辅助碱―酶法提取酵母β-1,3-葡聚糖工艺优化", 《食品与机械》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111357938A (en) * | 2020-03-26 | 2020-07-03 | 武汉轻工大学 | Internal and external cooperation anti-aging extruded gluten of billet and preparation method thereof |
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