CN111034993B - 可食膜的生产方法及利用可食膜生产火锅料食品的方法 - Google Patents
可食膜的生产方法及利用可食膜生产火锅料食品的方法 Download PDFInfo
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Abstract
一种可食膜的生产方法及利用可食膜生产火锅料食品的方法，技术工艺包括将配制好的大豆分离蛋白溶液、胶原蛋白溶液和交联剂溶液按一定比例混合反应，经脱泡后，流延在食品级的钢带或PET膜上，通过干燥制备成可食膜。本发明利用L‑半胱氨酸和苯丙氨酸促进TGase对大豆分离蛋白和胶原蛋白的交联，进而增强可食膜的耐高温蒸煮性能，使可食膜能广泛应用于包裹蟹肉棒、鱼卷、虾卷、虾饼、鱼香肠等冷冻火锅料食品。
Description
技术领域
本发明涉及一种可食膜的生产及其产品开发的技术，具体地说涉及一种可食膜的生产方法及利用可食膜生产火锅料食品的方法，以大豆分离蛋白、胶原蛋白、羟丙基淀粉和甘油为基材，添加氨基酸交联剂，通过流延制备成耐高温蒸煮的可食膜。
背景技术
崇武鱼卷，腐皮虾卷，鸡肉卷，猪肉卷章等地方特色美食，通常是利用豆皮或塑料膜包裹制备而成的卷类食品，而曾经风靡一时的蟹肉棒也主要是用塑料膜包裹制备而成的。这些产品都可以用于火锅料，然而在产品制备过程或煮火锅时，塑料膜中的有害增塑剂可能会向包裹的产品移动，将给消费者带来安全隐患。另一方面，采用传统的豆皮包裹卷类食品蒸煮后豆皮容易脱离，导致火锅汤发粘。
发明内容
本发明的一个目的在于提供一种可食膜韧性好，不容易破裂的可食膜的生产方法。
本发明的另一个目的在于提供一种可食膜生产火锅料食品的方法，并将可食膜应用于冷冻火锅料产品的包装。
为了实现上述目的，本发明技术解决方案是：
本发明是一种可食膜的生产方法，其具体实施步骤为：(1) 大豆分离蛋白溶液的配制：将大豆分离蛋白和甘油溶解在纯净水中，放在60~80℃下加热30~60 min，制备成大豆分离蛋白溶液；(2) 胶原蛋白溶液的配制：将胶原蛋白和甘油加入常温的纯净水中溶胀30~60 min，放在40~60℃下加热30~60 min，制备成胶原蛋白溶液；(3) 交联剂溶液的配制：将羟丙基淀粉、TGase、L-半胱氨酸和苯丙氨酸溶解在纯净水中，制成交联剂溶液；(4) 可食膜制备：将大豆分离蛋白溶液、胶原蛋白溶液和交联剂溶液进行混合，于50~70℃下保温30~60min，脱泡制备成可食膜液体，流延在食品级的钢带或PET膜上，通过干燥、剥离、分切，制备成具有耐高温蒸煮特性的可食膜。
所述的大豆分离蛋白溶液：大豆分离蛋白的质量百分数为5-10%，甘油的质量百分数为1-2.5%；其余为纯净水。
所述的胶原蛋白溶液：胶原蛋白的质量百分数为20-30%，甘油的质量百分数为5-10%，其余为纯净水。
所述的交联剂溶液，羟丙基淀粉的质量百分数为1-3%，TGase的质量百分数为0.05-0.2%，L-半胱氨酸的质量百分数为0.1-0.5%，苯丙氨酸的质量百分数为0.1-0.5%，其余为纯净水。
所述的成膜液体中，大豆分离蛋白溶液体积占比为50-60%，胶原蛋白溶液体积占比为35-49%，交联剂溶液体积占比为1-5%。
所述的胶原蛋白为鱼皮胶原蛋白、鱼鳞胶原蛋白、猪皮胶原蛋白或牛皮胶原蛋白中的一种。
本发明是一种根据权利要求1所述的可食膜生产火锅料食品的方法，先将食品的馅料用可食膜包裹后，在可食膜的粘合处涂上5-10% (w/v) TGase水溶液，利用105~120℃的蒸汽蒸制5-10 min，通过冰水或冷风冷却后再速冻制备成冷冻火锅料食品。
所述的冷冻火锅料食品为蟹肉棒、鱼卷、虾卷、虾饼、鱼香肠。
由于本发明通过加热使大豆分离蛋白和胶原蛋白充分变性，再利用L-半胱氨酸和苯丙氨酸促进TGase对大豆分离蛋白和胶原蛋白的交联产生致密的网络结构，进而增强可食膜的耐高温蒸煮性能。利用本发明制备的蛋白可食膜包装冷冻火锅料产品，蒸煮后蛋白可食膜会与内部食材紧密贴合，产品更具有Q弹性，产品在火锅中久煮也不易散开，而且蛋白膜色泽一致，薄厚均匀，生产出来的产品外观更漂亮，卖相更好，食用方便，避免烹饪前/火锅前拆塑料膜的繁琐工序。。
故，本发明具有以下优点：
1、本发明制备的可食膜可以耐高温蒸煮，适用范围广。
2、本发明制备的可食膜韧性好、不容易破裂，适合机械化包装食品。
3、利用本发明制备的可食膜包装冷冻火锅料食品，蛋白膜不易脱落，而且可以增强产品的Q弹性品质。
下面结合附表和具体实施例对本发明作进一步的说明。
附表说明
表1为可食膜的理化性质；
表2为冷冻火锅料的感官评价。
具体实施方式
实施例1
可食膜的制备：250 g大豆分离蛋白和50 g 甘油溶解在4.7 L纯净水中，放在60℃下加热60 min，制备成大豆分离蛋白溶液；在980 g胶原蛋白和245 g甘油中加入3.7 L纯净水，放在常温下溶胀30 min后，放在70℃下加热60 min，制备成胶原蛋白溶液；将1 g羟丙基淀粉、0.05 g TGase、0.1 g L-半胱氨酸和0.5g苯丙氨酸溶解在100 ml纯净水中，制成交联剂溶液；将配好的大豆分离蛋白溶液、胶原蛋白溶液和交联剂溶液混合、搅拌均匀，于60℃下保温60 min，脱泡后，流延在食品级的钢带上，通过干燥、剥离、分切，制备成可食膜。其中对照组可食膜在制备过程未添加L-半胱氨酸和苯丙氨酸。
冷冻蟹肉棒的制作：用可食膜包裹蟹肉棒馅料，在可食膜的粘合处涂上10% (w/v)TGase水溶液，在105℃的蒸汽蒸制10 min，通过冰水冷却后再速冻，制备成冷冻蟹肉棒。
实施例2
可食膜的制备：600 g大豆分离蛋白和150 g 甘油溶解在5.25 L纯净水中，放在90℃下加热30 min，制备成大豆分离蛋白溶液；在1050 g胶原蛋白和350 g甘油中加入2.1 L纯净水，放在常温下溶胀60 min后，放在90℃下加热30 min，制备成胶原蛋白溶液；将15 g羟丙基淀粉、0.75 g TGase、1.5 g L-半胱氨酸和7.5g苯丙氨酸溶解在500 ml纯净水中，制成交联剂溶液；将配好的大豆分离蛋白溶液、胶原蛋白溶液和交联剂溶液混合、搅拌均匀，于40℃下保温30 min，脱泡后，流延在食品级的PET膜上，通过干燥、剥离、分切，制备成可食膜。其中对照组可食膜在制备过程未添加L-半胱氨酸和苯丙氨酸。
冷冻鱼卷的制作：用可食膜包裹鱼糜馅料，在可食膜的粘合处涂上5% (w/v)TGase水溶液，在110℃的蒸汽蒸制8 min，通过冰水冷却后再速冻，制备成冷冻鱼卷。
实施例3
可食膜的制备：412 g大豆分离蛋白和82 g 甘油溶解在5 L纯净水中，放在70℃下加热45 min，制备成大豆分离蛋白溶液；在1050 g胶原蛋白和315 g甘油中加入2.8 L纯净水，放在常温下溶胀45 min后，放在80℃下加热45 min，制备成胶原蛋白溶液；将6 g羟丙基淀粉、0.3 g TGase、0.6 g L-半胱氨酸和3 g苯丙氨酸溶解在300 ml纯净水中，制成交联剂溶液；将配好的大豆分离蛋白溶液、胶原蛋白溶液和交联剂溶液混合、搅拌均匀，于50℃下保温45 min，脱泡后，流延在食品级的钢带上，通过干燥、剥离、分切，制备成可食膜。其中对照组可食膜在制备过程未添加L-半胱氨酸和苯丙氨酸。
冷冻虾卷的制作：用可食膜包裹虾糜馅料，在可食膜的粘合处涂上7.5% (w/v)TGase水溶液，在120℃的蒸汽蒸制5 min，通过冷风冷却后再速冻，制备成冷冻虾卷。
与对照组相比，蛋白可食膜的机械强度和韧性均得到明显的提高（表1），这是由于添加的L-半胱氨酸和苯丙氨酸促进了TGase对大豆分离蛋白和胶原蛋白的交联反应。这种性能可以解决传统豆皮露馅，断皮等问题。利用本发明制备的可食膜用于包装冷冻火锅料食品，经过沸水水煮15 min后再进行感官评定，结果发现添加了L-半胱氨酸和苯丙氨酸的可食膜，在水煮过程中可食膜不容易脱落，而且冷冻火锅料产品的Q弹性都得到增强（表2）。
综上所述，本发明利用大豆分离蛋白、胶原蛋白和羟丙基淀粉制备成可食膜，并通过添加L-半胱氨酸和苯丙氨酸提高TGase的交联作用，提高可食膜的机械性能和耐高温蒸煮性能，使可食膜可以应用于冷冻火锅料产品的包装。
上述仅为本发明的具体实施例，但本发明的设计构思并不局限于此，凡利用此构思对本发明进行非实质性的改动，均应属于侵犯本发明保护范围的行为。
表1可食膜的理化性质
表2 冷冻火锅料的感官评价
Claims (4)
1.一种可食膜的生产方法，其具体实施步骤为：(1) 大豆分离蛋白溶液的配制：将大豆分离蛋白和甘油溶解在纯净水中，放在60~80℃下加热30~60 min，制备成大豆分离蛋白溶液；所述的大豆分离蛋白溶液：大豆分离蛋白的质量百分数为5-10%，甘油的质量百分数为1-2.5%；其余为纯净水；(2) 胶原蛋白溶液的配制：将胶原蛋白和甘油加入常温的纯净水中溶胀30~60 min，放在40~60℃下加热30~60 min，制备成胶原蛋白溶液；所述的胶原蛋白溶液：胶原蛋白的质量百分数为20-30%，甘油的质量百分数为5-10%，其余为纯净水；(3) 交联剂溶液的配制：将羟丙基淀粉、TGase、L-半胱氨酸和苯丙氨酸溶解在纯净水中，制成交联剂溶液；所述的交联剂溶液，羟丙基淀粉的质量百分数为1-3%，TGase的质量百分数为0.05-0.2%，L-半胱氨酸的质量百分数为0.1-0.5%，苯丙氨酸的质量百分数为0.1-0.5%，其余为纯净水； (4) 可食膜制备：将大豆分离蛋白溶液、胶原蛋白溶液和交联剂溶液进行混合，于50~70℃下保温30~60 min，脱泡制备成可食膜液体，流延在食品级的钢带或PET膜上，通过干燥、剥离、分切，制备成具有耐高温蒸煮特性的可食膜；所述的成膜液体中，大豆分离蛋白溶液体积占比为50-60%，胶原蛋白溶液体积占比为35-49%，交联剂溶液体积占比为1-5%。
2.如权利要求1所述的可食膜的生产方法，其特征在于：所述的胶原蛋白为鱼皮胶原蛋白、鱼鳞胶原蛋白、猪皮胶原蛋白或牛皮胶原蛋白中的一种。
3.一种根据权利要求1所述的可食膜生产冷冻火锅料食品的方法，其特征在于：先将食品的馅料用可食膜包裹后，在可食膜的粘合处涂上5-10% (w/v) TGase水溶液，利用105~120℃的蒸汽蒸制5-10 min，通过冰水或冷风冷却后再速冻制备成冷冻火锅料食品。
4.如权利要求3所述的可食膜生产冷冻火锅料食品的方法，其特征在于：所述的冷冻火锅料食品为蟹肉棒、鱼卷、虾卷、虾饼、鱼香肠。
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