CN111838475A - 一种含n-乙酰神经氨酸的胶状体食品及其制备方法 - Google Patents
一种含n-乙酰神经氨酸的胶状体食品及其制备方法 Download PDFInfo
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- CN111838475A CN111838475A CN202010465135.0A CN202010465135A CN111838475A CN 111838475 A CN111838475 A CN 111838475A CN 202010465135 A CN202010465135 A CN 202010465135A CN 111838475 A CN111838475 A CN 111838475A
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Abstract
本发明公开了一种含N‑乙酰神经氨酸的胶状体食品,每100g所述胶状体食品含有如下重量的组分:N‑乙酰神经氨酸0.01~0.5g、糖类物质0~30g、柠檬酸0.02~0.2g、柠檬酸盐0.02~0.1g、食用植物油0~20g、果汁0~20g、甜味剂0~0.3g、多不饱和脂肪酸0~1.0g、类胡萝卜素0~0.6mg、人乳低聚糖0~1.5g、维生素0~0.10g、天然胶类物质0.15~1.4g、植物果粉0~1.5g、氯化钾0.02~0.03g和乳酸钙0.05~0.1g。本发明的胶状体食品具有较高的营养价值,其中的NeuAc稳定性高,长时间存放后含量下降率较低。而且,该胶状体食品的口感好,可加工成软糖、果冻或胶体饮料等,食用方式多样。
Description
技术领域
本发明属于食品技术领域,尤其涉及一种含N-乙酰神经氨酸的胶状体食品及其制备方法。
背景技术
N-乙酰神经氨酸(N-acetylneuraminic Acid),又称唾液酸,英文简称为SA、NeuAc或NANA,分子式为C11H19NO9,分子量为309.3,全名为5-氨基-3,5-二脱氧-D-甘油-D-半乳壬酮糖。NeuAc在燕窝中的含量特别丰富,因此,NeuAc也俗称燕窝酸。NeuAc分子中含有一个羧基,是一种酸性氨基糖,极易溶于水,而不易溶于乙醇等有机溶剂,在水溶液中呈现酸性,2%的水溶液pH约为1.8~2.3。N-乙酰神经氨酸分子的第5位碳原子含有1个乙酰氨基,使得其在酸性和碱性条件下均不稳定,并且容易变色。
NeuAc是人体内的一种重要单糖,主要存在于细胞表面,特别是以细胞膜糖蛋白、糖脂的形式存在,通常结合在细胞膜表面糖链的末端,具有多种不同的生物学功能,如神经传递、白细胞分泌、抗病毒或细菌感染、糖类-蛋白识别导致的细胞黏附等,并且具有抗氧化和抑制黑色素产生的作用。婴幼儿处于生长发育的前期和高峰期,对NeuAc的需求量大,NeuAc在母乳中含量比较丰富,初乳中的NeuAc总量可达到1400~2100mg/L,成熟乳中仍有200mg/L以上。FDA、EFSA和我国国家卫生计生委均已通过了NeuAc作为新食品原料的安全性评估,推荐使用量为每人每天不超过500mg。
NeuAc作为一种新食品原料,不仅对妇幼的营养补充很重要,对中老年人和免疫力低下者也很重要。针对不同人群的需求,现有技术已有将NeuAc作为营养补充剂添加到普通食品中的,例如含NeuAc的饮料、乳粉和蛋白粉等。这些产品在制备时一般都是直接将NeuAc与其它食品原料进行共混,并未考虑NeuAc的分散性和稳定性问题。如CN201910146355.4公开的“一种含N-乙酰神经氨酸的蛋白粉食品及其制备方法”、CN201910122530.6公开的“一种含N-乙酰神经氨酸的乳清蛋白类固体饮料及其制备方法”以及CN201310248030.X公开的“一种保健品组合物及其应用”。由于NeuAc成品是粉状的固体,密度较小,容易携带静电,因此在干混时不易与其它固体粉末混匀。此外,NeuAc溶解形成液体产品后,温度和pH等条件都会影响其稳定性,容易导致其含量降低和变色。再者,现有含NeuAc的食品,无论其类型是固体粉末还是液体饮品,其最终的食用方式都是饮用,比较单一。
发明内容
基于此,为解决上述现有技术中存在的缺点和不足,本发明在特定条件下将NeuAc制成稳定的水溶液,并将其以特定的顺序复配制备胶状体的原料,同时还复配调味物质和营养物质,最终制得NeuAc分散性好和稳定性高、且口感好、营养价值高及食用方式多样的胶状体食品。
本发明的第一个目的在于提供一种含N-乙酰神经氨酸的胶状体食品,该胶状体食品的营养价值高,口感好,可直接嚼食,还可进一步加工成果冻或胶体饮料等,食用方式多样,且N-乙酰神经氨酸在该胶状体食品中能较稳定地存在,不易变色,长时间存放后N-乙酰神经氨酸的含量降低率较小。
本发明的第二个目的在于提供一种该胶状体食品的制备方法,本发明通过在特定条件下将N-乙酰神经氨酸制备成稳定的水溶液,然后再以特定的顺序将该水溶液与制备胶状体的其它原料混合,最终制得NeuAc分散性好及稳定性高的胶状体食品,解决了粉状NeuAc不易分散的技术问题,也解决了NeuAc在食品中含量容易降低且易变色的技术问题。
为实现其目的,本发明采取的技术方案如下:
本发明提供了一种含N-乙酰神经氨酸的胶状体食品,每100g所述胶状体食品含有如下重量的组分:
A组分:N-乙酰神经氨酸0.01~0.5g;
B组分:糖类物质0~30g、柠檬酸0.02~0.2g、柠檬酸盐0.02~0.1g、食用植物油0~20g、果汁0~20g和甜味剂0~0.3g;
C组分:多不饱和脂肪酸0~1.0g、类胡萝卜素0~0.6mg、人乳低聚糖0~1.5g和维生素0~0.10g;
D组分:天然胶类物质0.15~1.4g、植物果粉0~1.5g、氯化钾0.02~0.03g和乳酸钙0.05~0.1g。
优选地,每100g所述胶状体食品由如下重量的组分组成:
A组分:N-乙酰神经氨酸0.01~0.5g;
B组分:糖类物质0~30g、柠檬酸0.02~0.2g、柠檬酸盐0.02~0.1g、食用植物油0~20g、果汁0~20g和甜味剂0~0.3g;
C组分:多不饱和脂肪酸0~1.0g、类胡萝卜素0~0.6mg、人乳低聚糖0~1.5g和维生素0~0.10g;
D组分:天然胶类物质0.15~1.4g、植物果粉0~1.5g、氯化钾0.02~0.03g和乳酸钙0.05~0.1g;
以及水余量。
上述含量的B组分可使所述胶状体食品的口感较好。
所述糖类物质包括单糖、双糖和糖浆。
所述单糖包括但不限于葡萄糖、果糖,所述双糖包括但不限于蔗糖、麦芽糖,所述糖浆包括但不限于果葡糖浆、麦芽糖浆。所述柠檬酸盐包括柠檬酸钠。
所述甜味剂选自异麦芽酮糖醇、麦芽糖醇、木糖醇中的至少一种。
优选地,所述糖类物质由0~20g单糖或双糖、以及0~10g糖浆组成。
上述含量的C组分可进一步提高所述胶状体食品的营养价值。
所述多不饱和脂肪酸包括ω-3多不饱和脂肪酸和/或ω-6多不饱和脂肪酸,如:α-亚麻酸、DHA、ARA、EPA(二十碳五烯酸)等。多不饱和脂肪酸能够维护人体心脑血管健康,调节免疫,也是婴幼儿视力和神经发育的重要物质。
所述类胡萝卜素包括β-胡萝卜素、番茄红素、叶黄素、虾青素等,β-胡萝卜素在体内可以转化为维生素A,具有很强的抗氧化性,对于免疫调节、抗肿瘤和延缓衰老均有重要作用。
所述人乳低聚糖(HMOs)是人乳中的核心营养成分之一,已发现的种类超过150种,对于维护肠道特别是婴幼儿肠道的益生菌群至关重要,不同种类的HMOs对抵抗病毒和致病菌的入侵有不同的功效,一些HMOs能预防新生儿、婴幼儿早期的肠道疾病,如DSLNT(双唾液酸乳四糖)可以预防坏死性小肠结肠炎。本发明的HMOs包括岩藻糖乳糖、唾液酸乳糖、乳糖新四糖、乳糖-N-四糖中的至少一种。本发明的HMOs优选采用FL和/或SL;FL为岩藻糖基乳糖,包括2’-岩藻糖基乳糖、3’-岩藻糖基乳糖等;SL为唾液酸乳糖,包括3’-唾液酸基乳糖、6’-唾液酸基乳糖等;FL和SL在HMOs中属于结构较为简单,且含量最为丰富的低聚糖成分。
上述含量的D组分是制得胶状体食品的关键。
所述天然胶类物质包括卡拉胶、黄原胶、刺槐豆胶、结冷胶中的至少一种。
优选地,所述天然胶类物质由0.1~1.0g卡拉胶、0.01~0.3g黄原胶、0.03~0.06g刺槐豆胶和0.01~0.03g结冷胶组成。
优选地,所述植物果粉包括魔芋精粉和/或葛根粉。
优选地,所述植物果粉包括0~1.0g魔芋精粉和0~0.5g葛根粉。
本发明还提供了一种所述含N-乙酰神经氨酸的胶状体食品的制备方法,其包括如下步骤:
(1)将A组分溶于20~40℃的水中,并控制溶液的pH为5.0~7.5,过滤,得到N-乙酰神经氨酸溶液;
(2)将B组分和C组分混合,溶于水中,加入N-乙酰神经氨酸溶液,加热后,加入D组分,搅拌溶解,加入余量水,搅拌均匀,冷却凝固,得到所述胶状体食品。
本发明以上述步骤(1)的条件制备N-乙酰神经氨酸溶液,可较好地维持N-乙酰神经氨酸的稳定性,防止溶液变色。
以本发明的方法制备所述胶状体食品,可使包括NeuAc在内的各组分分散均匀,并能维持N-乙酰神经氨酸的稳定性,长时间保存后,NeuAc的含量降低少。
优选地,所述步骤(1)采用0.1~0.45μm的膜进行过滤。
优选地,所述步骤(2)的加热温度为65~90℃。
与现有技术相比,本发明的有益效果为:本发明的胶状体食品具有较高的营养价值,其中的NeuAc稳定性高,长时间存放后含量下降率较低。而且,该胶状体食品的口感好,可加工成软糖、果冻或胶体饮料等,食用方式多样。本发明制备该胶状体食品的方法能较好地维持NeuAc的稳定性,防止其变色,且各组分的分散性好,制备方法简单,制备过程容易控制。
具体实施方式
为更好的说明本发明的目的、技术方案和优点,本发明通过下列实施例进一步说明。显然,下列实施例仅是本发明的一部分实施例,而不是全部的实施例。应理解,本发明实施例仅用于说明本发明的技术效果,而非用于限制本发明的保护范围。
实施例1
含N-乙酰神经氨酸的胶状体食品的制备:
(1)取NeuAc粉末0.3g,加入9.7g纯水,在30℃下溶解,并调节溶液的pH至6.0,然后用0.22μm膜过滤(0.1~0.45μm的膜均可),得到N-乙酰神经氨酸溶液;
(2)取白砂糖15g、果葡糖浆6g、柠檬酸0.1g和柠檬酸钠0.05g,以及取DHA藻油0.6g、β-胡萝卜素0.3mg和维生素C 0.06g,加入60g纯水,搅拌溶解,加入步骤(1)制备的N-乙酰神经氨酸溶液,搅拌均匀,加热到85℃后,加入卡拉胶0.5g、黄原胶0.15g、刺槐豆胶0.05g、结冷胶0.025g、魔芋精粉0.2g、葛根粉0.1g、氯化钾0.03g和乳酸钙0.1g,搅拌溶解,补加纯水至总重量100g,搅拌均匀,冷却至室温,制得所述胶状体食品。
按照GB/T30636-2016的方法测定所述胶状体食品中的N-乙酰神经氨酸含量为0.291%,是添加量的97%。由此证明,本发明的制备方法可较好地维持NeuAc的稳定性,防止其变色,使NeuAc的含量下降率较小。
将所述胶状体食品直接切块(或加热溶解倒入软糖塑性模具中,再冷却成型),然后裹上糖衣并包装,制成软糖。将软糖在室温下放置1、3、6、12个月,测定其NeuAc含量,结果为:放置1、3、6、12个月后,软糖中的NeuAc含量分别下降0.3%,0.4%,0.7%,0.8%。
取白砂糖15g、果葡糖浆6g、柠檬酸0.1g、柠檬酸钠0.05g、卡拉胶0.5g、黄原胶0.15g、刺槐豆胶0.05g、结冷胶0.025g、魔芋精粉0.2g、葛根粉0.1g、氯化钾0.03g和乳酸钙0.1g,加水热溶解制成300g的溶液;将适量所述胶状体食品破碎成3~5mm大小的块状物,然后加入上述溶液中,混合均匀,分装至果冻盒中,冷却成型后,得到果冻(还可分装至饮料瓶中制成胶体饮料)。将果冻在室温下放置1、3、6、12个月,测定其NeuAc含量,结果为:放置1、3、6、12个月后,果冻中的NeuAc含量分别下降0.4%,0.6%,1.1%,1.4%。
将所述胶状体食品直接切成长条状,与冰糖溶液混合,制成状态类似即食燕窝的食品。将该食品在室温下放置1、3、6、12个月,测定其NeuAc含量,结果为:放置1、3、6、12个月后,该食品中的NeuAc含量分别下降0.5%,0.6%,1.3%,1.7%。
比较例1
制备方法同实施例1,区别仅在于不加入卡拉胶、黄原胶、刺槐豆胶、结冷胶、魔芋精粉和葛根粉,最终制得含N-乙酰神经氨酸的液状食品。
将该液状食品装入洁净饮料瓶中,在室温下放置1、3、6、12个月,测定其NeuAc含量,结果为:放置1、3、6、12个月后,液状食品中的NeuAc含量分别下降1.9%,2.7%,4.6%,8.8%。
对比分析实施例1和比较例1的测定结果可知:长时间放置后,液状食品中的NeuAc含量下降率明显高于实施例1的胶状体食品,说明NeuAc在溶液中的稳定性较差,而本发明的胶状体食品能较好地维持NeuAc的稳定性,长时间存放后NeuAc的含量下降率较低,营养价值高。
实施例2
含N-乙酰神经氨酸的胶状体食品的制备:
(1)取NeuAc粉末0.2g,加入9.8g纯水,在30℃下溶解,并调节溶液的pH至6.5,然后用0.1μm膜过滤,得到N-乙酰神经氨酸溶液;
(2)取葡萄糖10g、蔗糖5g、果葡糖浆6g、柠檬酸0.15g、柠檬酸钠0.07g和麦芽糖醇0.1g,以及取DHA藻油0.5g、β-胡萝卜素0.2mg和维生素C 0.06g,加入70g纯水,搅拌溶解,加入步骤(1)制备的N-乙酰神经氨酸溶液,搅拌均匀,加热到85℃后,加入卡拉胶0.3g、黄原胶0.1g、刺槐豆胶0.05g、结冷胶0.02g、魔芋精粉0.1g、葛根粉0.15g、氯化钾0.03g和乳酸钙0.1g,搅拌溶解,补加纯水至总重量100g,搅拌均匀,冷却至室温,制得所述胶状体食品。
按照GB/T30636-2016的方法测定所述胶状体食品中的N-乙酰神经氨酸含量为0.196%,是添加量的98%。由此证明,本发明的制备方法可较好地维持NeuAc的稳定性,防止其变色,使NeuAc的含量下降率较小。
将所述胶状体食品直接切块(或加热溶解倒入软糖塑性模具中,再冷却成型),然后裹上糖衣并包装,制成软糖。将软糖在室温下放置1、3、6、12个月,测定其NeuAc含量,结果为:放置1、3、6、12个月后,软糖中的NeuAc含量分别下降0.6%,1.0%,1.5%,1.9%。。
取葡萄糖10g、蔗糖5g、果葡糖浆6g、柠檬酸0.15g、柠檬酸钠0.07g和麦芽糖醇0.1g、卡拉胶0.3g、黄原胶0.1g、刺槐豆胶0.05g、结冷胶0.02g、魔芋精粉0.1g、葛根粉0.15g、氯化钾0.03g和乳酸钙0.1g,加水热溶解制成300g的溶液;将适量所述胶状体食品破碎成3~5mm大小的块状物,然后加入上述溶液中,混合均匀,分装至果冻盒中,冷却成型后,得到果冻(还可分装至饮料瓶中制成胶体饮料)。将果冻在室温下放置1、3、6、12个月,测定其NeuAc含量,结果为:放置1、3、6、12个月后,果冻中的NeuAc含量分别下降0.5%,0.8%,1.4%,2.1%。
将所述胶状体食品直接切成长条状,与冰糖溶液混合,制成状态类似即食燕窝的食品。将该食品在室温下放置1、3、6、12个月,测定其NeuAc含量,结果为:放置1、3、6、12个月后,该食品中的NeuAc含量分别下降0.4%,1.0%,1.6%,2.0%。
比较例2
制备方法同实施例2,区别仅在于不加入卡拉胶、黄原胶、刺槐豆胶、结冷胶、魔芋精粉和葛根粉,最终制得含N-乙酰神经氨酸的液状食品。
将该液状食品装入洁净饮料瓶中,在室温下放置1、3、6、12个月,测定其NeuAc含量,结果为:放置1、3、6、12个月后,液状食品中的NeuAc含量分别下降1.7%,3.7%,5.6%,9.2%。
对比分析实施例2和比较例2的测定结果可知:长时间放置后,液状食品中的NeuAc含量下降率明显高于实施例2的胶状体食品,说明NeuAc在溶液中的稳定性较差,而本发明的胶状体食品能较好地维持NeuAc的稳定性,长时间存放后NeuAc的含量下降率较低,营养价值高。
最后应当说明的是,以上实施例仅用以说明本发明的技术方案而非对本发明保护范围的限制,尽管参照较佳实施例对本发明作了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的实质和范围。
Claims (10)
1.一种含N-乙酰神经氨酸的胶状体食品,其特征在于,每100g所述胶状体食品含有如下重量的组分:
A组分:N-乙酰神经氨酸0.01~0.5g;
B组分:糖类物质0~30g、柠檬酸0.02~0.2g、柠檬酸盐0.02~0.1g、食用植物油0~20g、果汁0~20g和甜味剂0~0.3g;
C组分:多不饱和脂肪酸0~1.0g、类胡萝卜素0~0.6mg、人乳低聚糖0~1.5g和维生素0~0.10g;
D组分:天然胶类物质0.15~1.4g、植物果粉0~1.5g、氯化钾0.02~0.03g和乳酸钙0.05~0.1g。
2.如权利要求1所述的胶状体食品,其特征在于,每100g所述胶状体食品由如下重量的组分组成:
A组分:N-乙酰神经氨酸0.01~0.5g;
B组分:糖类物质0~30g、柠檬酸0.02~0.2g、柠檬酸盐0.02~0.1g、食用植物油0~20g、果汁0~20g和甜味剂0~0.3g;
C组分:多不饱和脂肪酸0~1.0g、类胡萝卜素0~0.6mg、人乳低聚糖0~1.5g和维生素0~0.10g;
D组分:天然胶类物质0.15~1.4g、植物果粉0~1.5g、氯化钾0.02~0.03g和乳酸钙0.05~0.1g;
以及水余量。
3.如权利要求1或2所述的胶状体食品,其特征在于,所述糖类物质包括单糖、双糖和糖浆。
4.如权利要求1或2所述的胶状体食品,其特征在于,所述甜味剂选自异麦芽酮糖醇、麦芽糖醇、木糖醇中的至少一种。
5.如权利要求1或2所述的胶状体食品,其特征在于,所述多不饱和脂肪酸包括ω-3多不饱和脂肪酸和/或ω-6多不饱和脂肪酸。
6.如权利要求1或2所述的胶状体食品,其特征在于,所述人乳低聚糖包括岩藻糖乳糖、唾液酸乳糖、乳糖新四糖、乳糖-N-四糖中的至少一种。
7.如权利要求1或2所述的胶状体食品,其特征在于,所述天然胶类物质包括卡拉胶、黄原胶、刺槐豆胶、结冷胶、琼脂、明胶中的至少一种;
优选地,所述天然胶类物质由0.1~1.0g卡拉胶、0.01~0.3g黄原胶、0.03~0.06g刺槐豆胶和0.01~0.03g结冷胶组成。
8.如权利要求1或2所述的胶状体食品,其特征在于,所述植物果粉包括魔芋精粉和/或葛根粉。
9.一种如权利要求1~8任一项所述的胶状体食品的制备方法,其特征在于,包括如下步骤:
(1)将A组分溶于20~40℃的水中,并控制溶液的pH为5.0~7.5,过滤,得到N-乙酰神经氨酸溶液;
(2)将B组分和C组分混合,溶于水中,加入N-乙酰神经氨酸溶液,加热后,加入D组分,搅拌溶解,加入余量水,搅拌均匀,冷却凝固,得到所述胶状体食品。
10.如权利要求9所述的胶状体食品的制备方法,其特征在于,所述步骤(2)的加热温度为65~90℃。
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