CN110999948B - 提高水发海参稳定性的交联剂及其方法 - Google Patents
提高水发海参稳定性的交联剂及其方法 Download PDFInfo
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- CN110999948B CN110999948B CN201911366769.4A CN201911366769A CN110999948B CN 110999948 B CN110999948 B CN 110999948B CN 201911366769 A CN201911366769 A CN 201911366769A CN 110999948 B CN110999948 B CN 110999948B
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- stachyose
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Abstract
本发明公开了一种用于食品稳定性的交联剂,是单个分子中含有2个及2个以上醛基结构的化合物的纯品或水溶液,经加热交联,冷却后水洗清除交联剂制得,本发明提供的交联剂,可以用于干制海参来制备耐高温、耐贮藏的水发海参产品。本发明制备出的耐高温、耐贮藏的水发海参,相比现有技术的制备的水发海参,有着更高的热稳定性和贮藏稳定性。在高温灭菌后不会出现生的海参体壁粘度增加、外表塌陷、形状轮廓变模糊的失稳问题。此类海参作为深加工原料或最终产品,贮藏稳定性大幅优于普通水发海参,口感紧实,咀嚼性好,硬度适中,经济价值优于普通海参。
Description
技术领域
本发明涉及水产品的生产加工及贮藏领域,具体涉及一种提高水发海参稳定性的交联剂,以及制备耐高温、耐贮藏的水发海参产品的制备技术。
背景技术
海参是我国居民喜爱的水产之一,具有较高的营养价值和药用价值,是重要的经济水产。为了方便贮藏与运输,以及为了引入特殊风味与口感,大部分鲜海参被加工成干海参,经吸胀复水后成为水发海参;水发海参的高营养性决定了其深加工过程中必须经历高温灭菌,以防止微生物繁殖。然而这一过程会导致水发海参的失稳(又称劣化),具体表现为海参质地软化、粘度增加、形态塌陷,严重阻碍了海参深加工产业的发展,亟待解决。例如,山东某企业生产的海参小米粥曾因“看不见海参”而遭到消费者投诉,其原因就是海参经高温灭菌处理后严重失稳,导致海参“融化”在小米粥中[郭吉刚, 丁国彬. 鲁祥“海参粥”,咋不见海参? 济南时报. 2012年8月30日. B04版]。此外,鲜海参经高温高压处理后制得的即食海参在贮藏一段时间后也出现失稳问题,导致产品外观受损,货架期变短。
海参的主要可食部分为海参体壁,其主要成分为胶原蛋白。造成水发海参和高温处理制得的即食海参失稳过程的机理基本一致,均是高温处理过程中,连接胶原蛋白纤维的化学键断裂,导致海参胶原纤维间结合力降低,胶体结构稳定性下降,可溶物质外泄,而后水分的迁移与再分配进一步促进纤维的解离,加剧分解[Zhang K, Hou H, Bu Lin, etal. Effects of heat treatment on the gel properties of the bodywall of seacucumber (Apostichopus japonicus). Journal Food Science and Technology.2017.54(3). 707-717.]。从此机理中不难看出,导致海参失稳的最关键因素是胶原纤维间交联度的下降,因此提高水发海参体壁胶原蛋白纤维的交联度有望从根本上解决海参失稳的问题。然而,现有交联胶原蛋白的方法,在水发海参体系中均存在一定不足,尚不能解决水发海参失稳的问题。所以,研发高效安全新型交联体系,是解决水发海参失稳问题,促进海参深加工行业发展必要途径。
目前对于海参体壁蛋白纤维稳定化的研究主要集中于抑制鲜海参自溶过程,而对水发海参制品的稳定化研究相对较少,这方面研究主要由我国相关工作者完成,总体思路均为通过引入新化学键交联海参体壁蛋白纤维从而提高其稳定性。赵园园[赵园园, 薛勇,董军.两种植物提取物对即食海参体壁胶原蛋白稳定性的影响.现代食品科技. 2015. 31(11). 113-119]等人使用五倍子提取物和诃子提取物对水发海参进行稳定化处理,其原理为提取物中富含多酚和鞣质催化海参蛋白变性产生交联。处理后海参的质构性质在一定程度上优于对照组;由鲜海参经高温处理得到的即食海参也存在失稳的问题,彭喆等人[彭喆, 侯虎, 冯雁临, 等. 磷酸化与钙交联处理对刺参胶原聚集体凝胶特性的影响. 现代食品科技. 2015. 31(10). 190-195]通过磷酸化及钙离子处理在即食海参体壁内部形成钙-磷酸桥交联凝胶蛋白纤维,提高了即食海参的凝胶稳定性。然而,以上两种方法虽对海参的热稳定性有一定提升,但幅度有限,不能用于商业化生产。总体来说,目前已报道的方法在各自的体系下都取得了一定的效果,但是尚不能完全解决水发海参失稳问题。
发明内容
本发明要解决的技术问题是提供一种提高食品稳定性的交联剂,尤其是可以用于水发海参、水发燕窝、水发花胶、水发鱼翅等富含胶原蛋白的食品中,可以大大提高其稳定性。
本发明提供的用于食品稳定性的交联剂,是单个分子中含有2个及2个以上醛基结构的化合物的纯品或水溶液,经加热交联,冷却后水洗清除交联剂制得。
上述水溶液的浓度为,以多醛的干重计0.01g/L-20g/L。
本发明提供的交联剂,包括但不限于下列三类:
a.天然存在的多醛,或天然存在的二醛的缩合物;
b.多糖类物质及多糖衍生物经氧化得到的含有多个醛基的大分子化合物。此处多糖及多糖衍生物包括但不限于,纤维素、壳聚糖、甲壳素、黄原胶、淀粉、魔芋甘露聚糖、阿拉伯胶、褐藻胶、透明质酸、硫酸软骨素、羊栖菜多糖、果胶、琼胶、卡拉胶、瓜尔胶、角豆胶、褐藻糖胶、黄原胶等多糖及其衍生物为原料(如酯类、醚类衍生物),采用高碘酸钠氧或高碘酸钾氧化制备的,每克含醛基摩尔数在0.1-20mmol范围的多醛。
c. 寡糖类物质及其衍生物经氧化得到的含有2个及多个醛基的大分子化合物。此处寡糖及寡糖衍生物包括但不限于,蔗糖、水苏糖、棉子糖、乳糖、麦芽糖、异麦芽酮糖、α-环糊精、β-环糊精、γ-环糊精、多糖降解物(如壳寡糖),及其衍生物(如酯类、醚类衍生物),采用高碘酸钠或高碘酸钾氧化制备的,每克含醛基摩尔数在0.1-20mmol范围的多醛。
上述b和c中,糖类氧化过程如下:
a) 将1重量单位糖环溶解于1.5-100重量单位的水中配置成水溶液;
b) 将1重量单位高碘酸钠或高碘酸钾与1.5-100重量单位水混合配制成溶液;
c) 控制a)中所述糖溶液温度为0-30ºC,在搅拌和避光条件下,将b)中所述溶液缓慢滴加至a)溶液中,滴加时间控制在30min-2d。
d) 滴加完毕后,反应液在-10-30ºC环境中避光搅拌2h-3d。
所述氧化反应结束后,可以根据糖类的用量及种类选择以下纯化过程:
a) 将反应液低温冻干,或使用旋转蒸发仪移除溶剂,残留物使用硅胶色谱柱进行分离提纯,流动相选择水、乙醇、乙酸乙酯、正己烷、丁醇、异丙醇、乙酸中的一种或几种组成混合溶液。收集含有氧化糖类的组分,然后低温冻干,或使用旋转蒸发仪移除溶剂,制得氧化糖类。
b) 向反应液中加入1.4所述高碘化物试剂用重量0.2-2.5倍的BaCl2,充分搅拌反应后,加入所用BaCl2重量,0.2-2.5倍的ZnSO4,充分反应后过滤收集液体,或离心收集上清液,然后低温冻干,或使用旋转蒸发仪移除溶剂,制得氧化糖类。
本发明提供的交联剂,可以用于的食品为干制海参、干制猪皮、燕窝、鱼翅、花胶、及添加胶原蛋白的食品等,其中干制海参包括但不限于,淡干海参、盐干海参、糖干海参、冻干海参、半干海参。
本发明的交联剂,用来制备耐高温、耐贮藏的水发海参产品,包括下列步骤:
将干海参浸泡于多醛水溶液中吸胀水发,温度为0-60ºC,浸泡时间为2h-5d,浸泡结束后取出交联,温度为40-100ºC。
多醛与干制海参的用量比例,按干重计为1:1-1:1200,;多醛水溶液的浓度为,以多醛的干重计0.01g/L-30g/L。
本发明制备出的耐高温、耐贮藏的水发海参,相比现有技术的制备的水发海参,有着更高的热稳定性和贮藏稳定性。在高温灭菌后不会出现生的海参体壁粘度增加、外表塌陷、形状轮廓变模糊的失稳问题。此类海参作为深加工原料或最终产品,贮藏稳定性大幅优于普通水发海参,口感紧实,咀嚼性好,硬度适中,经济价值优于普通海参。
附图说明
图1是实施例1的海参水发图。
图2是实施例2的海参水发图。
具体实施方式
实施例1
以双醛淀粉为交联剂,取双醛淀粉配制成质量浓度为2.49%的水溶液。将干海参泡发24h,去掉内脏沙牙后放入交联剂中。在60℃下交联6h。交联完成后,后使用清水洗净交联剂,即制得硬度、弹性、粘附性、咀嚼性等参数均优于对照组的高热稳定性海参。具体见图1和表1。
表1双醛淀粉实验数据
种类 | 硬度(N) | 粘附性(mJ) | 弹性(mm) | 胶黏性(N) | 咀嚼性(mJ) |
空白 | 20.28±4.74 | 15.56±7.56 | 10.76±3.36 | 1.39±0.35 | 0.04±0.01 |
双醛淀粉 | 29.88±3.79 | 35.93±7.6 | 18.9±2.46 | 1.89±0.21 | 0.04±0.02 |
实施例2
以氧化水苏糖为交联剂,称取一当量水苏糖溶于200mL超纯水中,冰浴避光搅拌;加入一当量的高碘酸钠进行氧化,每隔一小时TLC观测氧化反应进程。待氧化反应结束,将反应液旋转蒸干进行硅胶柱层析脱除碘酸盐,流动相为乙醇:乙酸乙酯=1:1。将收集到的产物旋转蒸干即得氧化水苏糖。取氧化水苏糖配制成质量浓度为4.65%的交联液;海参脱盐处理后,去除沙牙放入交联剂中,65℃,2h;冷却2h后使用清水洗净交联剂,即制得硬度、弹性、粘附性、咀嚼性等参数均优于对照组的高热稳定性海参。具体见图2和表2。
表2氧化水苏糖实验数据
种类 | 硬度(N) | 粘附性(mJ) | 弹性(mm) | 胶黏性(N) | 咀嚼性(mJ) |
空白 | 20.28±4.74 | 15.56±7.56 | 10.76±3.36 | 1.39±0.35 | 0.04±0.01 |
水苏糖 | 34.2±11.28 | 52.04±31.59 | 23.75±9.31 | 2.07±0.42 | 0.02±0.01 |
实施例3本发明与现有技术对比
赵园园[赵园园, 薛勇, 董军.两种植物提取物对即食海参体壁胶原蛋白稳定性的影响.现代食品科技. 2015. 31(11). 113-119]等人使用五倍子提取物和诃子提取物对水发海参进行稳定化处理,其原理为提取物中富含多酚和鞣质催化海参蛋白变性产生交联。处理后海参的质构性质在大幅优于对照组;由鲜海参经高温处理得到的即食海参也存在失稳的问题。
将本发明实施例2氧化水苏糖为交联剂,与现有技术中的实验进行对比,结果如下:
种类 | 硬度(N) | 咀嚼性(N) | |
1 | 空白组 | 1.33±0.10 | 11.09±0.12 |
2 | 诃子处理组 | 2.98±0.32 | 12.55±0.32 |
3 | 五倍子处理组 | 3.51±0.64 | 13.03±0.24 |
4 | 氧化水苏糖 | 34.2±11.28 | 52.04±31.59 |
1、2、3均引用自[赵园园, 薛勇, 董军.两种植物提取物对即食海参体壁胶原蛋白稳定性的影响.现代食品科技. 2015. 31(11). 113-119];4为本发明实施例2所制备得到的数据。
由表中数据分析得出本方法制备的海参热稳定性效果明显优于赵园园等稳定化处理后的海参。
当然,上述说明并非是对本发明的限制,本发明也并不限于上述举例,本技术领域的普通技术人员,在本发明的实质范围内,作出的变化、改型、添加或替换,都应属于本发明的保护范围。
Claims (1)
1.氧化水苏糖作为交联剂在提高海参稳定性中的用途,其特征在于,以氧化水苏糖为交联剂时,称取一当量水苏糖溶于200mL超纯水中,冰浴避光搅拌;加入一当量的高碘酸钠进行氧化,每隔一小时通过薄层色谱观测氧化反应进程;待氧化反应结束,将反应液旋转蒸干进行硅胶柱层析脱除碘酸盐,流动相为乙醇:乙酸乙酯=1:1;将收集到的产物旋转蒸干即得氧化水苏糖;取氧化水苏糖配制成质量浓度为4.65%的交联液;海参脱盐处理后,去除沙牙放入交联剂中,65℃,2h;冷却2h后使用清水洗净交联剂,即制得在硬度、弹性、粘附性、咀嚼性方面均得到改善的高热稳定性海参。
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