CN111758876A - 一种速冻水饺油脂抗氧化剂组合物及其制备工艺 - Google Patents
一种速冻水饺油脂抗氧化剂组合物及其制备工艺 Download PDFInfo
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Abstract
本发明涉及一种速冻水饺油脂抗氧化剂组合物，各组分含量百分比如下：磷脂55％；贝塔谷甾醇阿魏酸酯20％；茶多酚15％；橄榄提取物10％。所述的油脂抗氧化剂组合物添加量为饺子馅料总量的0.02％‑0.2％。本组合物设计科学合理、工艺独特，能将抗氧化成份有效的渗透迁移到冰晶与各种物料形成的水油界面，在该体系中界面是氧化发生的热点区域，而传统的单体抗氧化剂要么水溶，要么油溶无法实现向油水界面的迁移，本组合物将水油两种类型的抗氧化剂单体通过复配及创新添加固定化脂肪酶，采用独特的加工工艺，实现了将水溶抗氧化剂向油向迁移，油溶抗氧化剂向水向迁移的技术突破，从而将抗氧化剂的有效成分最大限度地在界面发挥抗氧化作用，不仅适用于速冻水饺产品，适用于在速冻食品中大力推广应用。
Description
技术领域
本发明属于食品加工领域，涉及速冻食品油脂抗氧化技术，尤其是一种速冻水饺油脂抗氧化剂组合物及其制备工艺。
背景技术
以速冻水饺为代表的速冻食品生产过程需要将肉类与蔬菜斩拌、剁碎再与油脂香辛料、盐等充分混合，在此过程中大量的铁、铜离子从肉和蔬菜中释放出来大大催化了食品的氧化进程，而且该类产品在冷冻条件下储藏形成了大量的冰晶，冰晶刺破油膜形成了大量的水油界面，界面的产生大大加速了物料的氧化速度，使得产品即便在冷冻的条件下也会发生脂肪氧化酸败，从而导致口味丧失，影响其货架期。
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种应用于速冻食品中，特别是一种速冻水饺油脂抗氧化剂组合物，有效解决在低温保存过程中由于油脂氧化而发生口味劣化的技术问题。
本发明解决其技术问题是采取以下技术方案实现的：
一种速冻水饺油脂抗氧化剂组合物，各组分含量百分比如下：
上述油脂抗氧化剂组合物的馅料总量的0.02％-0.2％。
一种速冻水饺油脂抗氧化剂组合物生产工艺步骤如下：
1、将20-25％的磷脂与20％贝塔谷甾醇阿魏酸酯在50摄氏度条件下充分溶解1个小时，形成均匀的黄色膏体；
2、将30-35％磷脂与茶多酚、橄榄提取物在70摄氏度条件下充分乳化，溶解2小时，形成棕色膏体物质；
3、将步骤1和步骤2得到的黄色膏体和棕色膏体混合，添加混合物总量0.02-0.1％的固定化脂肪酶，该固定化脂肪酶为CM-葡聚糖凝胶固定化猪胰脂肪酶，在40-45摄氏度条件下充分搅拌，反应30-60分钟；
4、将步骤3形成的混合物在60摄氏度条件下用高剪切设备充分乳化混拌，形成均一稳定的棕黄色膏体产品。
本发明的优点和积极效果是：
1、本组合物用选择磷脂充当乳化剂，并选用CM-葡聚糖凝胶固定化猪胰脂肪酶对茶多酚进行催化酶解，能有效络合肉、盐和蔬菜中的金属离子，从而大大降低了金属离子在馅料中的催化作用，同时能最大限度的维持肉与蔬菜中金属离子原来的络合状态，不使其游离。
2、速冻肉馅在生产过程中通常会选用大量的动物油脂和香辛料，这些原物料的混拌很容易产生一些反应，而将肉的腥、膻味呈现出来。本组合物添加橄榄提取物，能有效抑制腥膻味的产生，使产品更能保持原物料本真的风味物质。
3、本组合物的加工工艺利用作为乳化剂的磷脂分别对油溶性的贝塔谷甾醇阿魏酸酯和水溶性的茶多酚、橄榄提取物进行乳化，之后将分别乳化的产物在低温下利用固定化脂肪酶催化，在水油界面催化酯水解，一方面使食用油脂的氧化稳定性增强，同时在反应过程中，茶多酚能够与油脂中的游离脂肪酸反应，形成酚类化合物-脂肪聚合物，在增强油脂氧化的同时，降低油脂原来的酸价，增强油脂的实用安全性。
4、本组合物设计科学合理、工艺独特，能将抗氧化成份有效的渗透迁移到冰晶与各种物料形成的水油界面，在该体系中界面是氧化发生的热点区域，而传统的单体抗氧化剂要么水溶，要么油溶无法实现向油水界面的迁移，本组合物将水油两种类型的抗氧化剂单体通过复配及创新添加固定化脂肪酶，采用独特的加工工艺，实现了将水溶抗氧化剂向油向迁移，油溶抗氧化剂向水向迁移的技术突破，从而将抗氧化剂的有效成分最大限度地在界面发挥抗氧化作用，不仅适用于速冻水饺产品，适用于在速冻食品中大力推广应用。
附图说明
图1为本发明油脂抗氧化剂组合物在猪肉白菜馅速冻水饺中应用的油脂过氧化值变化趋势；
图2为本发明油脂抗氧化剂组合物在牛肉大葱馅速冻水饺中应用的TBA值变化趋势；
图3为本发明油脂抗氧化剂组合物与单体在猪油中的氧化诱导时间对比图。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
一种速冻水饺油脂抗氧化剂组合物，各组分含量百分比如下：
上述油脂抗氧化剂组合物的馅料总量的0.02％-0.2％。
一种速冻水饺油脂抗氧化剂组合物生产工艺步骤如下：
1、将20-25％的磷脂与20％贝塔谷甾醇阿魏酸酯在50摄氏度条件下充分溶解1个小时，形成均匀的黄色膏体；
2、将30-35％磷脂与茶多酚、橄榄提取物在70摄氏度条件下充分乳化，溶解2小时，形成棕色膏体物质；
3、将步骤1和步骤2得到的黄色膏体和棕色膏体混合，添加混合物总量0.02-0.1％的固定化脂肪酶，该固定化脂肪酶为CM-葡聚糖凝胶固定化猪胰脂肪酶，在40-45摄氏度条件下充分搅拌，反应30-60分钟；
4、将步骤3形成的混合物在60摄氏度条件下用高剪切设备充分乳化混拌，形成均一稳定的棕黄色膏体产品。
实施例1
将本发明复配抗氧化剂应用到猪肉白菜馅速冻水饺中，具体的：使用时，分别做空白对照组、添加0.1％抗氧化组合物(油脂用量)、添加0.2％抗氧化组合物(油脂用量)。油脂抗氧化剂组合物在猪肉白菜馅速冻水饺中应用的油脂过氧化值变化趋势见表1及图1。
表1
实施例2
将本发明复配抗氧化剂应用到牛肉大葱馅速冻水饺中，具体的：使用时，分别做空白对照组和添加0.1％抗氧化组合物(油脂用量)。油脂抗氧化剂组合物在牛肉大葱馅速冻水饺中应用的TBA值变化趋势表2及图2。
表2
同时，本发明还做了油脂抗氧化剂组合物与单体在猪油中的氧化诱导时间对比，结果如图3所示。
尽管为说明目的公开了本发明的实施例，但是本领域的技术人员可以理解：在不脱离本发明及所附权利要求的精神和范围内，各种替换、变化和修改都是可能的，因此，本发明的范围不局限于实施例所公开的内容。
Claims (5)
1.一种速冻水饺油脂抗氧化剂组合物，其特征在于：各组分含量百分比如下：
2.根据权利要求1所述的一种速冻水饺油脂抗氧化剂组合物，其特征在于：所述的油脂抗氧化剂组合物添加量为饺子馅料总量的0.02％-0.2％。
3.一种速冻水饺油脂抗氧化剂组合物生产工艺，其特征在于：步骤如下：
⑴将20-25％的磷脂与20％贝塔谷甾醇阿魏酸酯在50摄氏度条件下充分溶解1个小时，形成均匀的黄色膏体；
⑵将30-35％磷脂与茶多酚、橄榄提取物在70摄氏度条件下充分乳化，溶解2小时，形成棕色膏体物质；
⑶将步骤⑴和步骤⑵得到的黄色膏体和棕色膏体混合，添加固定化脂肪酶，在40-45摄氏度条件下充分搅拌，反应30-60分钟；
⑷将步骤⑶形成的混合物在60摄氏度条件下充分乳化混拌，形成均一稳定的棕黄色膏体产品。
4.根据权利要求3所述的一种速冻水饺油脂抗氧化剂组合物生产工艺，其特征在于：所述固定化脂肪酶的添加量为底物含量的0.02-0.1％。
5.根据权利要求3或4所述的一种速冻水饺油脂抗氧化剂组合物生产工艺，其特征在于：所述的固定化脂肪酶为CM-葡聚糖凝胶固定化猪胰脂肪酶。
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