CN111543620A - Heat-stable alkaline protein edible salt - Google Patents
Heat-stable alkaline protein edible salt Download PDFInfo
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- CN111543620A CN111543620A CN202010505449.9A CN202010505449A CN111543620A CN 111543620 A CN111543620 A CN 111543620A CN 202010505449 A CN202010505449 A CN 202010505449A CN 111543620 A CN111543620 A CN 111543620A
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 73
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- 244000068988 Glycine max Species 0.000 claims abstract description 40
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- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 38
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- 238000003756 stirring Methods 0.000 claims abstract description 35
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- 238000000034 method Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 21
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 20
- 239000002244 precipitate Substances 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 15
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 13
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 13
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 13
- 238000005238 degreasing Methods 0.000 claims description 12
- 235000004879 dioscorea Nutrition 0.000 claims description 11
- 238000005491 wire drawing Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 10
- 238000001125 extrusion Methods 0.000 claims description 9
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims description 7
- 238000004925 denaturation Methods 0.000 claims description 6
- 230000036425 denaturation Effects 0.000 claims description 6
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 6
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
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- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
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Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a thermostable alkaline protein edible salt, which is prepared by uniformly stirring and mixing alkaline protein of milk and refined salt of top grade according to a specific proportion, wherein the alkaline protein of milk is modified, and specifically, a premixed solution prepared from soybean drawing protein, yam polysaccharide, mung bean modified starch and the like is used for modification, so that the stability of the alkaline protein of milk is greatly improved, the alkaline protein cannot be modified in a high-temperature environment (400 ℃), the cooking environment requirement of the edible salt is met, and the corresponding health care function of the edible salt is exerted.
Description
Technical Field
The invention relates to edible salt, in particular to thermostable alkaline protein edible salt. Belongs to the technical field of functional food.
Background
Edible salt is the most common seasoning in cooking, and the description of salt in compendium of materia Medica is "among five flavors, which is indispensable" and the importance of salt to human body can be seen.
In recent years, people advocate healthy diet, and proper consumption of more alkaline foods is beneficial to body health, while milk alkaline protein is a new resource food. The milk basic protein is prepared from fresh milk by defatting, filtering, concentrating, removing acidic protein such as casein, performing cation chromatography, and lyophilizing. The milk basic protein is a component of natural protein in milk, has basic isoelectric point, can stimulate the proliferation of osteoblast, inhibit the activity of osteoclast, promote the growth of bone, prevent osteoporosis, and is beneficial to the maintenance of bone health of human body. If the milk basic protein is added into the edible salt, the health care effect is undoubtedly good.
However, the heat stability of the milk basic protein is poor, the use temperature of the edible salt in the cooking process is very high (if the edible salt is cooked by open fire, the temperature of the central ignition point can reach about 300 ℃), and the milk basic protein is denatured in a high-temperature environment, so that the original health care function of the milk basic protein is lost.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a heat-stable alkaline protein edible salt.
In order to achieve the purpose, the invention adopts the following technical scheme:
a heat-stable alkaline protein edible salt is prepared by mixing milk alkaline protein and high-grade refined salt according to a mass ratio of 2.5-3.5: 100, and uniformly mixing, wherein the milk basic protein is modified, and the specific method comprises the following steps in parts by weight: firstly, heating 100 parts of water to 30-40 ℃, adding 15-20 parts of soybean drawing protein and 30-40 parts of Chinese yam polysaccharide while stirring, continuously heating to 50-60 ℃, adding 5-8 parts of mung bean modified starch, and uniformly oscillating by ultrasonic waves; then adjusting the pH value to 5-6, adding 0.5-1 part of glutamine transaminase, and stirring for reacting for 40-50 minutes to obtain a premixed solution; and finally, pouring 25-35 parts of milk basic protein into the premixed solution while stirring, continuously stirring for 20-30 minutes, and spray-drying.
Preferably, the superior refined salt conforms to GB/T5461-2016.
Preferably, the mass ratio of the milk basic protein to the high-grade refined salt is 3: 100.
preferably, the preparation method of the soybean drawing protein comprises the following steps: grinding the fully and uniformly-saturated soybeans into soybean powder, degreasing, and finally extruding by using a screw extruder to obtain the soybean wire-drawing protein.
Further preferably, the soybeans are ground into soybean powder with the particle size of less than or equal to 1 mm.
Further preferably, the specific method of degreasing treatment is: mixing soybean powder with n-hexane according to the weight ratio of 1 g: 3-5 mL, stirring at room temperature for 1 hour, standing for 1 hour, centrifuging at 3000 rpm for 20 minutes, collecting the precipitate, repeating the n-hexane treatment for 2-3 times, and airing the collected precipitate in water bath at 30 ℃ to obtain the degreasing mixed powder.
Further preferably, during the extrusion treatment, the screw rotation speed is 230-240 rpm, the feeding speed is 60-70 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 123 ℃, the second section of the cooking zone is 129 ℃, the cooling zone is 113 ℃, the forming zone is 90 ℃ and the cooling temperature of the extrusion die head is 70 ℃.
Preferably, the preparation method of the yam polysaccharide comprises the following steps of: firstly, 1 part of cleaned and peeled Chinese yam is cut into blocks, then the blocks are frozen for 8-12 hours at the temperature of-20 to-30 ℃, then the blocks are vacuumized to 2-3 Pa, the vacuum degree is kept, the temperature is raised to 20-30 ℃, the blocks are treated for 5-8 hours, and the freeze-dried powder is obtained after crushing; and leaching the freeze-dried powder for 2-3 hours by using 8-10 parts of absolute ethyl alcohol, centrifuging, adding the obtained solid into 3-5 parts of water, stirring and uniformly mixing, grinding by using a colloid mill, extracting for 30-40 minutes by using 450-700W microwaves, centrifuging to obtain supernatant, adding 10-12 parts of absolute ethyl alcohol, precipitating with ethanol, centrifuging to obtain precipitate, and drying to obtain the yam polysaccharide.
Preferably, the preparation method of the mung bean modified starch comprises the following steps: mixing mung bean starch with water to prepare starch slurry, controlling the Baume degree of the starch slurry to Be 8-12 Be,60irradiating by Co gamma-rays with the irradiation dose of 6-9 kGy for 30-40 minutes to obtain pretreated starch slurry; then adding 0.04-0.06 times of the weight of the mung bean starch into the pretreated starch slurryStirring and uniformly mixing sodium trimetaphosphate; and finally, carrying out gelatinization modification treatment by using a double-roller dryer, and crushing to 20-25 mu m to obtain the mung bean modified starch.
Further preferably, the gelatinization denaturation treatment process conditions are as follows: the temperature is 120-130 ℃, the pressure is 0.2-0.3 MPa, the rotating speed is 200-300 r/min, and the treatment time is 3-5 min.
Further preferably, the sheet is formed in a twin-roll dryer, and the thickness thereof is controlled to be 2 to 3 mm.
Preferably, the spray drying process conditions are as follows: the air inlet temperature is 220-230 ℃, the air outlet temperature is 60-70 ℃, and the spray feeding flow rate is 500-600 mL/h.
The invention has the beneficial effects that:
the milk alkaline protein and the high-grade refined salt are uniformly stirred according to a specific ratio to obtain the milk alkaline protein modified milk salt, and the milk alkaline protein is modified by a premix prepared from the soybean drawing protein, the yam polysaccharide, the mung bean modified starch and the like, so that the stability of the milk alkaline protein is greatly improved, the milk alkaline protein is not modified in a high-temperature environment (400 ℃), the cooking environment requirements of edible salt are met, and the corresponding health-care function of the edible salt is exerted.
The ratio of milk basic protein to super refined salt must not be too low, otherwise the sodium chloride concentration in the aqueous solution during cooking is too high. Because the affinity of sodium chloride to water molecules is greater than that of the milk basic protein, hydration film layers around the milk basic protein molecules are weakened or even disappear, and meanwhile, after the neutral salt is added into the milk basic protein solution, the ionic strength is changed, the surface charges of the milk basic protein are greatly neutralized, the solubility of the milk basic protein is further reduced, and the milk basic protein molecules are aggregated and precipitated. Although the basic protein of the milk is not denatured in the process and can be redissolved in water, the dispersion uniformity of the basic protein of the milk in the cooked food is influenced, and the uniform intake of the basic protein of the milk by a food feeder is further influenced.
The soybean drawing protein is filamentous and can be wound on the surface of the alkaline protein, and both the soybean drawing protein and the alkaline protein belong to protein and have good compatibility. Chinese yamThe polysaccharide has certain viscosity, contains a large amount of hydroxyl, and can form hydrogen bond action with amino, carboxylic acid and the like in the soybean wiredrawing protein, so that the polysaccharide is adhered to the surface of the soybean wiredrawing protein, plays a good role in protecting the alkaline protein, and improves the thermal stability of the soybean wiredrawing protein. The modified mung bean starch is prepared by blending mung bean starch into starch slurry60Co gamma-ray irradiation, adding sodium trimetaphosphate, and finally performing gelatinization and denaturation treatment by using a double-roller dryer. Starch slurry acceptance60The Co gamma-ray irradiation can generate a large amount of active particles such as hydrogen ions and hydroxyl ions from water, carbon-carbon bonds, carbon-hydrogen bonds and the like in the mung bean starch macromolecules are broken, the viscosity of the starch is reduced, the active particles generated by the water interact with starch degradation products, sodium trimetaphosphate is added subsequently to generate a crosslinking reaction, the surface activity is greatly improved in the gelatinization modification process, and the uniform mixing with high-grade refined salt is facilitated subsequently. In addition, hydroxyl contained in the mung bean modified starch can also form a hydrogen bond effect with amino, carboxylic acid or hydroxyl contained in the yam polysaccharide in the soybean wiredrawing protein, so that the alkaline protein is further protected, and the thermal stability of the alkaline protein is improved.
In addition, the invention incorporates a transglutaminase which catalyzes the cross-linking between or within protein molecules, the linking between proteins and amino acids, and the hydrolysis of glutamine residues within protein molecules. In the process of enzyme catalysis reaction, the yam polysaccharide and the mung bean modified starch are continuously filled between the generated pores, so that the protection effect on the alkaline protein is better, and the thermal stability of the alkaline protein is greatly improved.
Detailed Description
The present invention will be further illustrated by the following examples, which are intended to be merely illustrative and not limitative.
The milk basic protein related to the invention is purchased from Shaanxi Saien Biotechnology Limited; glutamine transaminase, purchased from hongda bioengineering ltd, Anhui.
Example 1:
a heat stable alkaline protein edible salt is prepared by mixing milk alkaline protein and high-grade refined salt according to the mass ratio of 2.5: 100, and uniformly mixing, wherein the milk basic protein is modified, and the specific method comprises the following steps in parts by weight: heating 100 parts of water to 40 ℃, adding 15 parts of soybean drawing protein and 40 parts of Chinese yam polysaccharide while stirring, continuously heating to 50 ℃, adding 8 parts of mung bean modified starch, and uniformly oscillating by ultrasonic waves; then adjusting the pH value to 5, adding 1 part of glutamine transaminase, and stirring to react for 40 minutes to obtain a premixed solution; and finally, pouring 35 parts of milk basic protein into the premixed solution while stirring, continuously stirring for 20 minutes, and spray-drying to obtain the milk protein premix.
The preparation method of the soybean drawing protein comprises the following steps: grinding the fully and uniformly-filled soybeans with the grain size of less than or equal to 1mm into soybean powder, degreasing, and finally extruding by using a screw extruder to obtain the soybean wire-drawing protein.
The specific method for degreasing treatment comprises the following steps: mixing soybean powder with n-hexane according to the weight ratio of 1 g: 5mL, stirring at room temperature for 1 hour, standing for 1 hour, centrifuging at 3000 rpm for 20 minutes, collecting precipitate, repeating the n-hexane treatment for 2 times, and air-drying the collected precipitate in water bath at 30 ℃ to obtain the degreased mixed powder.
During the extrusion treatment, the screw speed was 240 rpm, the feed rate was 60 g/min, and the temperature requirements were as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 123 ℃, the second section of the cooking zone is 129 ℃, the cooling zone is 113 ℃, the forming zone is 90 ℃ and the cooling temperature of the extrusion die head is 70 ℃.
The preparation method of the Chinese yam polysaccharide comprises the following steps of: firstly, cleaning and peeling 1 part of Chinese yam, cutting into blocks, freezing at-30 ℃ for 8 hours, then vacuumizing to 3Pa, keeping the vacuum degree, heating to 20 ℃, treating for 8 hours, and crushing to obtain freeze-dried powder; and extracting the freeze-dried powder for 3 hours by using 8 parts of absolute ethyl alcohol, centrifuging, adding the obtained solid into 3 parts of water, uniformly stirring, grinding by using a colloid mill, extracting for 30 minutes by using 700W microwaves, centrifuging to obtain supernatant, adding 12 parts of absolute ethyl alcohol, precipitating with ethanol, centrifuging to obtain precipitate, and drying to obtain the yam polysaccharide.
The preparation method of the mung bean modified starch comprises the following steps: firstly, mung beans are put intoMixing starch with water to obtain starch slurry, controlling Baume degree to 8Be,60irradiating by Co gamma-ray with the irradiation dose of 9kGy for 30 minutes to obtain pretreated starch slurry; then adding sodium trimetaphosphate which is 0.06 time of the weight of the mung bean starch into the pretreated starch slurry, and uniformly stirring; and finally, performing gelatinization modification treatment by using a double-roller dryer, and crushing to 20 microns to obtain the mung bean modified starch.
The technological conditions of gelatinization and denaturation treatment are as follows: the temperature is 130 ℃, the pressure is 0.2MPa, the rotating speed is 300 r/min, and the processing time is 3 minutes.
The sheet was formed in a two-roll dryer with a thickness of 3mm being controlled.
The process conditions of spray drying are as follows: the air inlet temperature is 220 ℃, the air outlet temperature is 70 ℃, and the spray feeding flow rate is 500 mL/h.
Example 2:
a heat stable alkaline protein edible salt is prepared by mixing milk alkaline protein and high-grade refined salt according to the mass ratio of 3.5: 100, and uniformly mixing, wherein the milk basic protein is modified, and the specific method comprises the following steps in parts by weight: heating 100 parts of water to 30 ℃, adding 20 parts of soybean wire-drawing protein and 30 parts of Chinese yam polysaccharide while stirring, continuously heating to 60 ℃, adding 5 parts of mung bean modified starch, and uniformly oscillating by ultrasonic waves; then adjusting the pH value to 6, adding 0.5 part of glutamine transaminase, and stirring to react for 50 minutes to obtain a premixed solution; and finally, pouring 25 parts of milk basic protein into the premixed solution while stirring, continuously stirring for 30 minutes, and spray-drying to obtain the milk protein premix.
The preparation method of the soybean drawing protein comprises the following steps: grinding the fully and uniformly-filled soybeans with the grain size of less than or equal to 1mm into soybean powder, degreasing, and finally extruding by using a screw extruder to obtain the soybean wire-drawing protein.
The specific method for degreasing treatment comprises the following steps: mixing soybean powder with n-hexane according to the weight ratio of 1 g: 3mL, stirring at room temperature for 1 hour, standing for 1 hour, centrifuging at 3000 rpm for 20 minutes, collecting the precipitate, repeating the n-hexane treatment for 3 times, and airing the collected precipitate in water bath at 30 ℃ to obtain the degreased mixed powder.
In the extrusion treatment, the screw rotation speed is 230 rpm, the feeding speed is 70 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 123 ℃, the second section of the cooking zone is 129 ℃, the cooling zone is 113 ℃, the forming zone is 90 ℃ and the cooling temperature of the extrusion die head is 70 ℃.
The preparation method of the Chinese yam polysaccharide comprises the following steps of: firstly, cleaning and peeling 1 part of Chinese yam, cutting into blocks, freezing at-20 ℃ for 12 hours, then vacuumizing to 2Pa, keeping the vacuum degree, heating to 30 ℃, processing for 5 hours, and crushing to obtain freeze-dried powder; and extracting the freeze-dried powder for 2 hours by using 10 parts of absolute ethyl alcohol, centrifuging, adding the obtained solid into 5 parts of water, uniformly stirring, grinding by using a colloid mill, extracting for 40 minutes by using 450W microwaves, centrifuging to obtain supernatant, adding 10 parts of absolute ethyl alcohol, precipitating with ethanol, centrifuging to obtain precipitate, and drying to obtain the yam polysaccharide.
The preparation method of the mung bean modified starch comprises the following steps: mixing mung bean starch with water to prepare starch slurry, controlling the Baume degree of the starch slurry to Be 12Be,60irradiating by Co gamma-ray with the irradiation dose of 6kGy and the irradiation time of 40 minutes to obtain pretreated starch slurry; then adding sodium trimetaphosphate which is 0.04 times of the weight of the mung bean starch into the pretreated starch slurry, and uniformly stirring; and finally, performing gelatinization modification treatment by using a double-roller dryer, and crushing to 25 mu m to obtain the mung bean modified starch.
The technological conditions of gelatinization and denaturation treatment are as follows: the temperature is 120 ℃, the pressure is 0.3MPa, the rotating speed is 200 r/min, and the processing time is 5 minutes.
The sheet was formed in a two-roll dryer with a thickness of 2mm being controlled.
The process conditions of spray drying are as follows: the air inlet temperature is 230 ℃, the air outlet temperature is 60 ℃, and the spray feeding flow rate is 600 mL/h.
Example 3:
a heat-stable alkaline protein edible salt is prepared by mixing milk alkaline protein and high-grade refined salt according to a mass ratio of 3: 100, and uniformly mixing, wherein the milk basic protein is modified, and the specific method comprises the following steps in parts by weight: heating 100 parts of water to 35 ℃, adding 18 parts of soybean wire-drawing protein and 35 parts of Chinese yam polysaccharide while stirring, continuously heating to 55 ℃, adding 6 parts of mung bean modified starch, and uniformly oscillating by ultrasonic waves; then adjusting the pH value to 5, adding 0.8 part of glutamine transaminase, and stirring to react for 45 minutes to obtain a premixed solution; and finally, pouring 30 parts of milk basic protein into the premixed solution while stirring, continuously stirring for 25 minutes, and spray-drying to obtain the milk protein premix.
The mass ratio of the milk basic protein to the top-grade refined salt is 3: 100.
the preparation method of the soybean drawing protein comprises the following steps: grinding the fully and uniformly-filled soybeans with the grain size of less than or equal to 1mm into soybean powder, degreasing, and finally extruding by using a screw extruder to obtain the soybean wire-drawing protein.
The specific method for degreasing treatment comprises the following steps: mixing soybean powder with n-hexane according to the weight ratio of 1 g: mixing 4mL of the components, stirring at room temperature for 1 hour, standing for 1 hour, centrifuging at 3000 rpm for 20 minutes, collecting precipitate, repeating the n-hexane treatment for 3 times, and airing the collected precipitate in water bath at 30 ℃ to obtain the degreased mixed powder.
In the extrusion treatment, the screw rotation speed is 230 rpm, the feeding speed is 65 g/min, and the temperature requirements are as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 123 ℃, the second section of the cooking zone is 129 ℃, the cooling zone is 113 ℃, the forming zone is 90 ℃ and the cooling temperature of the extrusion die head is 70 ℃.
The preparation method of the Chinese yam polysaccharide comprises the following steps of: firstly, cleaning and peeling 1 part of Chinese yam, cutting into blocks, freezing at-25 ℃ for 10 hours, then vacuumizing to 2Pa, keeping the vacuum degree, heating to 25 ℃, processing for 7 hours, and crushing to obtain freeze-dried powder; and extracting the freeze-dried powder for 2 hours by using 9 parts of absolute ethyl alcohol, centrifuging, adding the obtained solid into 4 parts of water, uniformly stirring, grinding by using a colloid mill, extracting for 35 minutes by using 550W microwaves, centrifuging to obtain supernatant, adding 11 parts of absolute ethyl alcohol, precipitating with ethanol, centrifuging to obtain precipitate, and drying to obtain the yam polysaccharide.
The preparation method of the mung bean modified starch comprises the following steps: mixing mung bean starch with water to prepare starch slurry, controlling the Baume degree of the starch slurry to Be 10Be,60co gamma-ray irradiation with the irradiation dose of 8kGy and the irradiation time of 35 minutesObtaining pretreated starch slurry; then adding sodium trimetaphosphate which is 0.05 time of the weight of the mung bean starch into the pretreated starch slurry, and uniformly stirring; and finally, performing gelatinization modification treatment by using a double-roller dryer, and crushing to 22 mu m to obtain the mung bean modified starch.
The technological conditions of gelatinization and denaturation treatment are as follows: the temperature is 125 ℃, the pressure is 0.3MPa, the rotating speed is 300 r/min, and the processing time is 3-5 min.
The sheet was formed in a two-roll dryer with a thickness of 2mm being controlled.
The process conditions of spray drying are as follows: the air inlet temperature is 225 ℃, the air outlet temperature is 65 ℃, and the spraying feed flow rate is 550 mL/h.
Comparative example 1
The soy textured protein is omitted.
The rest is the same as example 1.
Comparative example 2
The rhizoma Dioscoreae polysaccharide is omitted.
The rest is the same as example 1.
Comparative example 3
The modified starch of mung bean is omitted.
The rest is the same as example 1.
Comparative example 4
Mung bean starch is used for replacing mung bean modified starch.
The rest is the same as example 1.
Test examples
The heat stability of the modified milk basic proteins in examples 1-3 and comparative examples 1-4 was examined by using untreated milk basic protein as a control group, and the results are shown in table 1.
The specific method comprises the following steps: taking 1g of milk basic protein or modified milk basic protein respectively, placing the milk basic protein or modified milk basic protein in a heat-resistant test tube, adding 50g of water, ultrasonically oscillating until the milk basic protein or modified milk basic protein is clear, observing the state of a solution in the test tube by observing the heating of an oil bath at 400 ℃, recording the time required from the heating to the visible flocculent precipitate of naked eyes, wherein the longer the time, the better the heat stability.
TABLE 1 results of thermal stability investigation
| Thermal stability time (minutes) | |
| Example 1 | 258 |
| Example 2 | 259 |
| Example 3 | 261 |
| Comparative example 1 | 167 |
| Comparative example 2 | 184 |
| Comparative example 3 | 199 |
| Comparative example 4 | 231 |
| Control group | 0.5 |
As can be seen from Table 1, the milk basic protein modified in examples 1 to 3 showed a significantly increased thermal stability as compared with the control. Compared example 1, soybean drawing protein is omitted, compared example 2, yam polysaccharide is omitted, compared example 3, modified mung bean starch is omitted, compared example 4, the modified mung bean starch is replaced by mung bean starch, and the stability of the milk alkaline protein is obviously poor.
Although the present invention has been described with reference to the specific embodiments, it is not intended to limit the scope of the present invention, and various modifications and variations can be made by those skilled in the art without inventive changes based on the technical solution of the present invention.
Claims (10)
1. The heat-stable alkaline protein edible salt is characterized in that milk alkaline protein and high-grade refined salt are mixed according to the mass ratio of 2.5-3.5: 100, and uniformly mixing, wherein the milk basic protein is modified, and the specific method comprises the following steps in parts by weight: firstly, heating 100 parts of water to 30-40 ℃, adding 15-20 parts of soybean drawing protein and 30-40 parts of Chinese yam polysaccharide while stirring, continuously heating to 50-60 ℃, adding 5-8 parts of mung bean modified starch, and uniformly oscillating by ultrasonic waves; then adjusting the pH value to 5-6, adding 0.5-1 part of glutamine transaminase, and stirring for reacting for 40-50 minutes to obtain a premixed solution; and finally, pouring 25-35 parts of milk basic protein into the premixed solution while stirring, continuously stirring for 20-30 minutes, and spray-drying.
2. The heat-stable alkaline protein edible salt according to claim 1, wherein the mass ratio of the milk alkaline protein to the high-grade refined salt is 3: 100.
3. the heat-stable alkaline protein edible salt according to claim 1, wherein the soy textured protein is prepared by the following method: grinding the fully and uniformly-saturated soybeans into soybean powder, degreasing, and finally extruding by using a screw extruder to obtain the soybean wire-drawing protein.
4. The heat-stable alkaline protein edible salt according to claim 3, wherein the degreasing treatment is carried out by the following specific method: mixing soybean powder with n-hexane according to the weight ratio of 1 g: 3-5 mL, stirring at room temperature for 1 hour, standing for 1 hour, centrifuging at 3000 rpm for 20 minutes, collecting the precipitate, repeating the n-hexane treatment for 2-3 times, and airing the collected precipitate in water bath at 30 ℃ to obtain the degreasing mixed powder.
5. The heat-stable alkaline protein edible salt as claimed in claim 3, wherein the screw rotation speed is 230-240 rpm, the feeding speed is 60-70 g/min, and the temperature requirement is as follows: the feeding zone is 55 ℃, the mixing zone is 80 ℃, the first section of the cooking zone is 123 ℃, the second section of the cooking zone is 129 ℃, the cooling zone is 113 ℃, the forming zone is 90 ℃ and the cooling temperature of the extrusion die head is 70 ℃.
6. The heat-stable alkaline protein edible salt according to claim 1, wherein the yam polysaccharide is prepared by the following method in parts by weight: firstly, 1 part of cleaned and peeled Chinese yam is cut into blocks, then the blocks are frozen for 8-12 hours at the temperature of-20 to-30 ℃, then the blocks are vacuumized to 2-3 Pa, the vacuum degree is kept, the temperature is raised to 20-30 ℃, the blocks are treated for 5-8 hours, and the freeze-dried powder is obtained after crushing; and leaching the freeze-dried powder for 2-3 hours by using 8-10 parts of absolute ethyl alcohol, centrifuging, adding the obtained solid into 3-5 parts of water, stirring and uniformly mixing, grinding by using a colloid mill, extracting for 30-40 minutes by using 450-700W microwaves, centrifuging to obtain supernatant, adding 10-12 parts of absolute ethyl alcohol, precipitating with ethanol, centrifuging to obtain precipitate, and drying to obtain the yam polysaccharide.
7. The heat-stable alkaline protein edible salt according to claim 1, wherein the modified mung bean starch is prepared by the following method: mixing mung bean starch with water to prepare starch slurry, controlling the Baume degree of the starch slurry to Be 8-12 Be,60irradiating by Co gamma-rays with the irradiation dose of 6-9 kGy for 30-40 minutes to obtain pretreated starch slurry; then adding sodium trimetaphosphate which is 0.04-0.06 times of the weight of the mung bean starch into the pretreated starch slurry, and uniformly stirring; and finally, carrying out gelatinization modification treatment by using a double-roller dryer, and crushing to 20-25 mu m to obtain the mung bean modified starch.
8. The heat-stable alkaline protein edible salt according to claim 7, wherein the gelatinization denaturation treatment is carried out under the following process conditions: the temperature is 120-130 ℃, the pressure is 0.2-0.3 MPa, the rotating speed is 200-300 r/min, and the treatment time is 3-5 min.
9. The heat-stable alkaline protein edible salt according to claim 7, wherein the sheet is formed in a double-roll dryer to have a thickness of 2 to 3 mm.
10. The heat-stable alkaline protein edible salt according to claim 1, wherein the spray-drying process conditions are as follows: the air inlet temperature is 220-230 ℃, the air outlet temperature is 60-70 ℃, and the spray feeding flow rate is 500-600 mL/h.
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| CN112358552A (en) * | 2020-11-26 | 2021-02-12 | 江苏食品药品职业技术学院 | Automatic preparation facilities of high temperature high pressure modified starch |
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| CN101534801A (en) * | 2006-11-10 | 2009-09-16 | Ab酶有限公司 | Protein-containing substance with increased thermal stability |
| CN106617087A (en) * | 2017-01-16 | 2017-05-10 | 中盐新干盐化有限公司 | Prebiotics salt and preparation method thereof |
| CN106858519A (en) * | 2017-01-16 | 2017-06-20 | 中盐新干盐化有限公司 | A kind of health-care hippophae rhamnoide edible salt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101534801A (en) * | 2006-11-10 | 2009-09-16 | Ab酶有限公司 | Protein-containing substance with increased thermal stability |
| CN106617087A (en) * | 2017-01-16 | 2017-05-10 | 中盐新干盐化有限公司 | Prebiotics salt and preparation method thereof |
| CN106858519A (en) * | 2017-01-16 | 2017-06-20 | 中盐新干盐化有限公司 | A kind of health-care hippophae rhamnoide edible salt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112358552A (en) * | 2020-11-26 | 2021-02-12 | 江苏食品药品职业技术学院 | Automatic preparation facilities of high temperature high pressure modified starch |
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