CN111357938A - 一种坯体内外协同抗老化型挤压面筋及其制备方法 - Google Patents
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Abstract
本发明公开了一种坯体内外协同抗老化型挤压面筋及其制备方法。该坯体内外协同抗老化型挤压面筋的原料组成包括：低筋精制小麦粉、大麦麸皮、谷朊粉、异麦芽酮糖醇、食用盐、辣椒粉、单甘脂、食用油、香油，魔芋葡甘聚糖酶解产物，壳聚糖、水。本发明中，大麦麸皮和异麦芽酮糖醇均能在产品内部固定食品水分，起到抑制产品老化的效果，外部的魔芋葡甘聚糖的酶解产物和壳聚糖能附着在产品表面形成一层薄膜，防止水分溢出，保持食品中水分，能有效的延缓产品老化，在食品行业中具有极大的应用价值。
Description
技术领域
本发明属于食品抗老化领域，更具体地，涉及一种坯体内外协同抗老化型挤压面筋及其制备方法。
背景技术
在食品工业中，食品老化这个问题无处不在，它广泛存在于食品的各个行业，尤其是面粉行业。挤压面筋是一种由面粉经过配料、打粉、挤压膨化、拌料和包装而制作的一种传统食品。而挤压面筋在储存过程中因老化而造成的损失也极其严重，它会因为储存时间过长而出现产品变硬、口感变差、发渣等现象。
发明内容
本发明的目的在于解决挤压面筋在储存过程中因老化而造成的损失也极其严重，会因储存时间过长而出现产品变硬、口感变差、发渣等问题。
为了实现上述目的，本发明的第一方面提供一种坯体内外协同抗老化型挤压面筋，该坯体内外协同抗老化型挤压面筋的原料组成包括：
低筋精制小麦粉580～620重量份、大麦麸皮180～220重量份、谷朊粉20～30重量份、异麦芽酮糖醇40～60重量份、食用盐30～40重量份、辣椒粉20～30重量份、单甘脂3～5重量份、食用油55～65重量份、香油35～45重量份，魔芋葡甘聚糖酶解产物8～12重量份，壳聚糖8～12重量份、水170～190重量份；
低筋精制小麦粉由低筋小麦经碾磨、去除小麦麸皮后得到；
大麦麸皮由大麦经第一碾磨去除大麦粉、超高压改性处理、第二碾磨、过筛后得到；
魔芋葡甘聚糖酶解产物由魔芋葡甘聚糖经β-甘露聚糖酶酶解得到。
作为优选方案，该坯体内外协同抗老化型挤压面筋的原料组成包括：
低筋精制小麦粉590～610重量份、大麦麸皮190～210重量份、谷朊粉23～27重量份、异麦芽酮糖醇45～55重量份、食用盐33～37重量份、辣椒粉23～27重量份、单甘脂3.5～4.5重量份、食用油58～62重量份、香油38～42重量份，魔芋葡甘聚糖酶解产物9～11重量份，壳聚糖9～11重量份、水175～185重量份。
作为优选方案，超高压改性处理的压力为350-450MPa，时间为15-25min。在上述压力下，大麦麸皮中的亲水基团暴露，组织结构变得疏松，物料滞留水分和吸收水分能力增强，其制作产品持水能力和膨胀力显著增强。同时由于暴露出更多的亲水基团，产品能更好的固定水分子，因此能有效抑制挤压面筋老化。
作为优选方案，过筛后，大麦麸皮的粒径≤60目。
作为优选方案，相对于魔芋葡甘聚糖，β-甘露聚糖酶的用量为0.025-0.035％，酶解的时间为14-16min。
本发明的第二方面提供上述的坯体内外协同抗老化型挤压面筋的制备方法，该制备方法包括：
1)将低筋精制小麦粉、大麦麸皮、谷朊粉、异麦芽酮糖醇、食用盐、单甘脂与水混合均匀，然后通过挤压膨化机，得到挤压面筋坯料；
2)将辣椒粉、食用油、香油、魔芋葡甘聚糖酶解产物、壳聚糖混合后得到外涂层辣椒油；
3)将挤压面筋坯料与外涂层辣椒油混合均匀后得到坯体内外协同抗老化型挤压面筋。
根据本发明，步骤1)中，上述混合物料经挤压膨化机挤压后，异麦芽酮糖醇能有效固定产品的水分，在一定程度上抑制产品老化。
根据本发明，步骤3)中，魔芋葡甘聚糖的酶解产物与挤压面筋坯料可形成更好的结合，魔芋葡甘聚糖的酶解产物和壳聚糖的混合物在挤压面筋表面形成一层更加致密的膜，能有效减少挤压面筋中水分的溢出，保持挤压面筋的柔软度。
本发明的有益效果：
本发明中，大麦麸皮和异麦芽酮糖醇均能在产品内部固定食品水分，起到抑制产品老化的效果，外部的魔芋葡甘聚糖的酶解产物和壳聚糖能附着在产品表面形成一层薄膜，防止水分溢出，保持食品中水分，能有效的延缓产品老化，在食品行业中具有极大的应用价值。
大麦麸皮较小麦麸皮包含更多的可溶性的β-葡聚糖，麸皮部分富含更多可溶性纤维和抗氧化剂，具有降低胆固醇、调节血糖、提高免疫力的效果。同时β-葡聚糖结构中因含有大量的羟基，具有一定的保水持水能力，在抑制食品老化方面具有一定的效果。
本发明的其它特征和优点将在随后具体实施方式部分予以详细说明。
具体实施方式
下面将更详细地描述本发明的优选实施方式。虽然以下描述了本发明的优选实施方式，然而应该理解，可以以各种形式实现本发明而不应被这里阐述的实施方式所限制。相反，提供这些实施方式是为了使本发明更加透彻和完整，并且能够将本发明的范围完整地传达给本领域的技术人员。
实施例1
本实施例提供一种坯体内外协同抗老化型挤压面筋，该坯体内外协同抗老化型挤压面筋的原料组成为：
低筋精制小麦粉580重量份、大麦麸皮180重量份、谷朊粉20重量份、异麦芽酮糖醇40重量份、食用盐30重量份、辣椒粉20重量份、单甘脂3重量份、菜籽油55重量份、香油35重量份，魔芋葡甘聚糖酶解产物8重量份，壳聚糖8重量份、水174重量份；
低筋精制小麦粉由低筋小麦经碾磨、去除小麦麸皮后得到；
大麦麸皮由大麦经第一碾磨去除大麦粉、超高压改性处理(压力为400MPa，时间为20min)、第二碾磨、过60目筛后得到；
魔芋葡甘聚糖酶解产物由魔芋葡甘聚糖经β-甘露聚糖酶酶解得到，相对于魔芋葡甘聚糖，β-甘露聚糖酶的用量为0.03％，酶解的时间为15min。
上述的坯体内外协同抗老化型挤压面筋的制备方法包括：
1)将低筋精制小麦粉、大麦麸皮、谷朊粉混合均匀得到原料粉，然后将原料粉与异麦芽酮糖醇、食用盐、单甘脂与水混合均匀，然后通过挤压膨化机，得到挤压面筋坯料；
2)将辣椒粉、菜籽油、香油、魔芋葡甘聚糖酶解产物、壳聚糖混合后得到外涂层辣椒油；
3)将挤压面筋坯料与外涂层辣椒油混合均匀后得到坯体内外协同抗老化型挤压面筋。
实施例2
与实施例1的不同之处在于，坯体内外协同抗老化型挤压面筋的原料组成为：
低筋精制小麦粉620重量份、大麦麸皮220重量份、谷朊粉30重量份、异麦芽酮糖醇60重量份、食用盐40重量份、辣椒粉30重量份、单甘脂5重量份、菜籽油65重量份、香油45重量份，魔芋葡甘聚糖酶解产物12重量份，壳聚糖12重量份、水186重量份。
实施例3
与实施例1的不同之处在于，坯体内外协同抗老化型挤压面筋的原料组成为：
低筋精制小麦粉600重量份、大麦麸皮200重量份、谷朊粉25重量份、异麦芽酮糖醇50重量份、食用盐35重量份、辣椒粉25重量份、单甘脂4重量份、菜籽油60重量份、香油40重量份，魔芋葡甘聚糖酶解产物10重量份，壳聚糖10重量份、水180重量份。
对比例1
与实施例1的不同之处在于，将魔芋葡甘聚糖酶解产物替换为魔芋葡甘聚糖。
对比例2
与实施例1的不同之处在于，不含有魔芋葡甘聚糖酶解产物、壳聚糖。
将实施例、对比例、市售某产品放置3个月后进行分析，结果如表1所示。
表1
以上已经描述了本发明的各实施例，上述说明是示例性的，并非穷尽性的，并且也不限于所披露的各实施例。在不偏离所说明的各实施例的范围和精神的情况下，对于本技术领域的普通技术人员来说许多修改和变更都是显而易见的。
Claims (6)
1.一种坯体内外协同抗老化型挤压面筋，其特征在于，该坯体内外协同抗老化型挤压面筋的原料组成包括：
低筋精制小麦粉580～620重量份、大麦麸皮180～220重量份、谷朊粉20～30重量份、异麦芽酮糖醇40～60重量份、食用盐30～40重量份、辣椒粉20～30重量份、单甘脂3～5重量份、食用油55～65重量份、香油35～45重量份，魔芋葡甘聚糖酶解产物8～12重量份，壳聚糖8～12重量份、水170～190重量份；
低筋精制小麦粉由低筋小麦经碾磨、去除小麦麸皮后得到；
大麦麸皮由大麦经第一碾磨去除大麦粉、超高压改性处理、第二碾磨、过筛后得到；
魔芋葡甘聚糖酶解产物由魔芋葡甘聚糖经β-甘露聚糖酶酶解得到。
2.根据权利要求1的坯体内外协同抗老化型挤压面筋，其中，该坯体内外协同抗老化型挤压面筋的原料组成包括：
低筋精制小麦粉590～610重量份、大麦麸皮190～210重量份、谷朊粉23～27重量份、异麦芽酮糖醇45～55重量份、食用盐33～37重量份、辣椒粉23～27重量份、单甘脂3.5～4.5重量份、食用油58～62重量份、香油38～42重量份，魔芋葡甘聚糖酶解产物9～11重量份，壳聚糖9～11重量份、水175～185重量份。
3.根据权利要求1或2的坯体内外协同抗老化型挤压面筋，其中，超高压改性处理的压力为350-450MPa，时间为15-25min。
4.根据权利要求1或2的坯体内外协同抗老化型挤压面筋，其中，过筛后，大麦麸皮的粒径≤60目。
5.根据权利要求1或2的坯体内外协同抗老化型挤压面筋，其中，相对于魔芋葡甘聚糖，β-甘露聚糖酶的用量为0.025-0.035％，酶解的时间为14-16min。
6.权利要求1-5中任意一项的坯体内外协同抗老化型挤压面筋的制备方法，其特征在于，该制备方法包括：
1)将低筋精制小麦粉、大麦麸皮、谷朊粉、异麦芽酮糖醇、食用盐、单甘脂与水混合均匀，然后通过挤压膨化机，得到挤压面筋坯料；
2)将辣椒粉、食用油、香油、魔芋葡甘聚糖酶解产物、壳聚糖混合后得到外涂层辣椒油；
3)将挤压面筋坯料与外涂层辣椒油混合均匀后得到坯体内外协同抗老化型挤压面筋。
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