CN112006284A - 一种龙眼核淀粉冲剂及其冲泡方法 - Google Patents
一种龙眼核淀粉冲剂及其冲泡方法 Download PDFInfo
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- CN112006284A CN112006284A CN202010770464.6A CN202010770464A CN112006284A CN 112006284 A CN112006284 A CN 112006284A CN 202010770464 A CN202010770464 A CN 202010770464A CN 112006284 A CN112006284 A CN 112006284A
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- starch
- longan seed
- seed starch
- longan
- granule
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Abstract
本发明所述的龙眼核淀粉冲剂,包括龙眼核淀粉、填充剂、甜味剂、稳定剂、乳化剂、粘接剂、以及食盐;上述各组分质量份数为50~120份、10~30份、0.1~2份、0.1~0.5份、0.1~1份、1~5份、以及0.1~0.5份。龙眼核淀粉制成冲剂,克服不宜食用龙眼核的传统技术偏见,同时冲剂使用方便。该冲剂主成分是直链淀粉与支链淀粉比例0.35~0.45的龙眼核淀粉,直链淀粉成糊后口感强劲,支链淀粉容易成糊,在保持口感的同时具有更好分散性。结合糊化温度,再根据龙眼核淀粉的溶解度曲线,可以确定冲泡温度为65~90℃,用水体积为5~10倍于冲剂。本发明所述的冲泡方法,冲泡效果好,易于糊化溶解,冲剂富含营养元素、可降低糖类的射入量,有助于特殊人群的需要。
Description
技术领域
本发明涉及食品加工技术领域,更具体地,涉及一种龙眼核淀粉冲剂及其冲泡方法。
背景技术
我国已经成为最大的龙眼栽培基地,龙眼年产量已超过100万吨。广东省一带作为龙眼主要生产地,栽种面积超过300万亩,创造出巨大的经济效益,巨大的财富收益愈加扩大龙眼的种植面积,产量的不断增加,已使龙眼出现供过于求的局面,导致价格一直下降,为了更深层次地挖掘龙眼的经济价值,龙眼的加工工艺有了更为深入的研究和宽广的发展。龙眼果醋、龙眼果肉罐头、龙眼蜜、凉果及龙眼在其余食品工艺上的其他加工产品争相出现,促进了龙眼及其衍生品产品的销路。不过这些加工产品只是利用了龙眼的果肉部分,而占龙眼18%左右的果核部分尚未得到有效的开发利用,并且每年全国被丢弃的龙眼核高达几十万吨,造成了严重的资源浪费和经济利益的流失。
龙眼核内部含有丰富的淀粉、还原糖、纤维、蛋白和果胶等营养物质,也有较高含量的黄酮,同时还包含钾、钙、钠等多种微量元素、维生素和人体必须氨基酸等营养素,是一种具有较大开发潜力的资源。例如,公开号为CN107446061B主题为一种龙眼核硬脂酸淀粉酯的制备方法的中国发明专利,通过将龙眼核进行原料处理、酶解、超高压处理、干燥、磨粉、过筛等步骤制得龙眼核淀粉,再将制得的龙眼核淀粉经除糖除脂肪、酸化、干燥后再分散于由盐酸、硬脂酸和热无水乙醇混合成的混合液中,通过超声波辅助制得龙眼核硬脂酸淀粉酯,然后经过离心过滤、干燥,得到最终产物龙眼核硬脂酸淀粉酯。再如,公开号为CN107019738A主题为一种降血糖龙眼核多酚提取方法,通过烘干、粉碎、酶解、提取、吸附、浓缩后提取多酚提取物。
然而,现有技术对于龙眼核淀粉的利用,都是提取出其中的某些成分加以利用。造成这种情况的原因是,对龙眼核甚至是果核的应用存在偏见,按照传统思维,果肉是用来吃的,而果核就是应该丢弃的。其实,研究发现龙眼核营养均衡、可治疗一些疾病。而且,根据其颗粒形态、糊化性质、溶解性质,结合现代加工工艺可以做出很好的应用产品。
发明内容
本发明的首要目的在于针对上述缺陷和不足,提供一种营养均衡、有益健康、冲泡方便的龙眼核淀粉冲剂。
本发明的另一个目的在于,提供一种龙眼核淀粉冲剂的冲泡方法。
为了实现上述目的,本发明采用的具体技术方案为:
本发明所述的龙眼核淀粉冲剂,包括龙眼核淀粉、填充剂、甜味剂、稳定剂、乳化剂、粘接剂、以及食盐;上述各组分顺次按质量计的质量份数为50~120份、10~30份、0.1~2份、0.1~0.5份、0.1~1份、1~5份、以及0.1~0.5份。
优选的,所述龙眼核淀粉、填充剂、甜味剂、稳定剂、乳化剂、粘接剂、以及食盐按质量计的质量份数依次为80~100份、15~20份、1~1.5份、0.2~0.4份、0.5~0.8份、2~3份、以及0.2~0.4份。
优选的,所述龙眼核淀粉由200~500目筛分粒径。
优选的,还包括按质量计20~40份且粒径为1~5mm的口感增强粒。
优选的,所述口感增强粒包括塑形蛋黄粒、干制香菇、干制草莓、或藜麦中的一种或多种。
优选的,所述填充剂包括蔗糖、木薯变性淀粉、麦芽糊精、玉米糊精、改良糊精、葡萄糖、乳糖、山梨醇、木糖醇、甘露醇、低聚糖或海藻糖的一种或多种。
优选的,所述甜味剂包括阿斯巴甜、纽甜、三氯蔗糖、甜菊糖、AK糖或甘草素中的一种或多种。
优选的,所述稳定剂包括海藻酸钠、黄原胶、卡拉胶、果胶、羟甲基纤维素钠、瓜尔豆胶、结冷胶、阿拉伯胶、槐豆胶或甲壳素中的一种或多种。
优选的,所述粘结剂包括蜂蜜,乳化剂包括卵磷脂。
本发明所述的龙眼核淀粉冲剂的冲泡方法,包括将龙眼核淀粉冲剂与5~10体积的温开水混合搅拌,其中,所述温开水包括温度超过60℃的热水。
龙眼核淀粉的溶解与糊化温度、糊化时间、以及水的比例有关。经本发明的研究表明,初始糊化温度为65℃左右,最终糊化温度为76℃左右,但是,在50℃时淀粉有溶解和膨胀但不明显,在70℃~90℃溶解度的出现较大升幅,而在75℃~90℃膨胀度出现较大升幅,基本判断这个温度范围对淀粉内部结构破坏较大。再根据龙眼核淀粉的溶解度曲线,以及其他物质的溶解度曲线,可以确定水的体积为5~10倍于冲剂。
本发明与现有技术相比,具有以下有益效果:
本发明由于深入分析龙眼核成分,发现其具有丰富的淀粉、还原糖、纤维、蛋白和果胶等营养物质,也有较高含量的黄酮,同时还包含钾、钙、钠等多种微量元素、维生素和人体必须氨基酸等营养素。将其中的淀粉制成冲剂,一来克服不宜食用龙眼核的传统技术偏见,二来冲剂使用方便。该龙眼核淀粉冲剂,主成分是龙眼核淀粉,该淀粉的直链淀粉与支链淀粉的比例在0.35~0.45范围内,直链淀粉成糊后口感强劲,但是,如果没有成分占比在50%左右的支链淀粉作分散的话,很难糊化。而且,龙眼核淀粉的粒径范围5.5~15μm,相比于马铃薯淀粉粒径5~100μm和木薯淀粉8~17μm具有更好的均匀性和小粒径性,更适合做冲剂使用。本发明中龙眼核淀粉结合其他添加剂,易于糊化溶解、富含营养元素、可降低糖类的射入量,有助于特殊人群的需要。
在此基础上,龙眼核淀粉的溶解与糊化温度、糊化时间、以及水的比例有关。经本发明的研究表明,初始糊化温度为65℃左右,最终糊化温度为76℃左右,但是,在50℃时淀粉有溶解和膨胀但不明显,在70℃~90℃溶解度的出现较大升幅,而在75℃~90℃膨胀度出现较大升幅,基本判断这个温度范围对淀粉内部结构破坏较大。再根据龙眼核淀粉的溶解度曲线,以及其他物质的溶解度曲线,可以确定水的体积为5~10倍于冲剂。本发明所述的冲泡方法,冲泡效果好,冲剂易于溶解,成分分散均匀。
下面结合附图对本发明作进一步的说明。
附图说明
图1为本发明优选实施方式中显微镜下龙眼核淀粉颗粒。
图2为本发明优选实施方式中显微镜下马铃薯和木薯的淀粉颗粒。
图3为本发明优选实施方式中龙眼核淀粉扫描电镜照片。
图4为本发明优选实施方式中石硖龙眼核淀粉红外光谱图。
图5为本发明优选实施方式中“大乌圆”龙眼核淀粉红外光谱图。
图6为本发明优选实施方式中直支链淀粉双波长曲线图。
图7为本发明优选实施方式中龙眼核淀粉溶解度曲线。
图8为本发明优选实施方式中龙眼核淀粉溶解度曲线图。
具体实施方式
下面通过具体实施方式对本发明做进一步的解释及说明,应当理解下面的实施方式的目的是为了使本发明的技术方案更加清楚、易于理解,并不限制权利要求的保护范围。
本发明所涉及的材料:龙眼核(市售广东石硖龙眼和福建“大乌圆”龙眼,剔除外壳、果肉后冲洗晾干,粉碎)、马铃薯淀粉(作淀粉对照)。
本发明所涉及的主要试剂:无水乙醚、无水乙醇、浓盐酸、氢氧化钠溶液、浓硫酸、CuSO4’5H2O、硫酸钾、硼酸、甲基红—溴甲酚绿指示剂、次甲基蓝、酒石酸钾钠、亚铁氰化钾、乙酸锌、冰乙酸、硫酸钠、甲基红指示剂、乙酸铅、石油醚、KMnO4、靛红、甘油、碘、碘化钾等、分析用纯直链淀粉和支链淀粉、氢氧化钾溶液、醋酸溶液、单质碘、碘化钾、水(去离子水)。
本发明所涉及的仪器:紫外可见分光光度计、水分测定仪、称量天平、pH计、光学显微镜,扫描电镜、X—射线衍射仪、傅里叶红外光谱仪、偏光显微镜、索氏提取装置、水浴锅、电炉。
龙眼核淀粉的制备:
原理:淀粉是以复粒形式紧紧包含在蛋白质网络中,两者之间的作用力非常紧密,水或亚硫酸溶液无法破坏这种结合力。这类蛋白质能够溶于稀碱溶液,故能用碱浸法提取淀粉。而龙眼核中的淀粉提取工艺同样适用于碱法提取,通过用稀碱液来浸泡研碎的龙眼核来去除龙眼核中的蛋白质,当其蛋白质溶于碱液后,被蛋白质裹包着的龙眼核淀粉就会析出,多次提纯并干燥后就能获得龙眼核中的淀粉。
实际操作:对龙眼核淀粉的提取,分别将干燥的石硖龙眼和“大乌圆”龙眼的龙眼核碾碎成粉状以增大淀粉颗粒的接触面积,随后反复用质量分数为0.5%的NaOH溶液和蒸馏水浸泡龙眼核粉末,待上层溶液变澄清后,继续用水反复清洗样品使淀粉溶液偏中性,用离心机离心后剔除较大的颗粒,干燥后便得到龙眼核的粗淀粉。
扫描电镜观察:
将龙眼核淀粉样品放入105℃烘箱烘干,取适量干燥的样品,将其分散在导电双面胶上,将双面胶黏贴于载物台上,由于龙眼核淀粉没有导电性,所以需要在真空条件下对样品表面喷镀一层金属,使其带有导电性。设置扫描电镜的加速电压为20KV,然后将其放入JSM6700F型扫描电镜中观察样品的显微结构,保存图片。扫描电镜下的龙眼核淀粉如图1所示。
X—射线衍射法确定淀粉颗粒结晶结构类型:
淀粉是一种由结晶区和非结晶区交替形成的具有双折射性的多晶聚合物,虽然结晶区的比例不足总体的45%,低于非结晶区的比重,但是对颗粒构造起重要作用。淀粉的晶体构造对于淀粉的生产工艺完善优化、理化性质研究和改良和未知领域的开发等都有重大的意义。比如淀粉在冷水中不可溶的特性、糊化性质、黏度性质和膨胀特性等。现时一般有4种方法对淀粉的晶体结构进行测定,分别是X射线衍射法(X-RD)、红外光谱法(IR)、原子力显微镜观察及固体核磁共振技术。X射线衍射法能对分子结晶结构进行定性分析,是研究淀粉颗粒结构的常用方法;原子力显微镜可以观察到原子级别的微观结构,主要应用于细胞和生物大分子的观察,观察淀粉颗粒时可以分析出其三维结构;红外光谱则广泛应用于分子结构和化学键的测定,对未知化合物进行定性分析。固体核磁共振技术能够进行双螺旋结构层面的定量分析,也是研究晶体结构的一个方向。
龙眼核淀粉颗粒晶体特性:晶型是结晶结构的基本性质,而通过分离和组合淀粉晶体X—射线衍射峰的面积和位置,分析X—射线衍射的特征峰形图谱可确定淀粉粒晶体类型,而且使用X—射线衍射法对于样品前处理的要求不高,容易制备,因此该方法被用作研究淀粉颗粒结晶结构的基础方法。而本发明使用X—射线衍射法和傅里叶红外光谱测定龙眼核淀粉的结构性质。
由于晶体构型的不同,一般可以将淀粉的X—射线衍射图谱分成A、B、C三种不同类型。谷物类淀粉例如小麦、玉米等大多数表现为A型,块茎淀粉如马铃薯等主要以B型存在居多。A型结构中结晶区是由双螺旋构成,水分子分布于双螺旋结构之间,而B型结构组成与A型结构类似,与A型结构的差异在于水分子集中在双螺旋中央。C型结构大多存在于植物的根部和豆类的淀粉中,水分子既分布于双螺旋的四周,也会出现在双螺旋的中央,因此其同时具备A型结构和B型结构的部分属性。淀粉的晶体结构对淀粉的结晶度和糊化温度有直接的影响。研究发现,A型淀粉的结晶度和糊化温度普遍比B型淀粉的结晶和糊化温度高。淀粉颗粒平均粒径如下表1所示。
表1淀粉颗粒平均粒径
X射线衍射法对淀粉颗粒结晶结构的观察结果如下表2所示。
表2 X射线衍射法对淀粉颗粒结晶结构的观察结果
可以看出,通过X-射线衍射仪可知道龙眼核淀粉颗粒的波长处于3*10~6*10°之间,总体来说波长都很短,符合X-射线性质。龙眼核淀粉的散射角大致在15~23°之间,有较大的衍射相对强度。从表中也可以知道,波长与衍射角呈负相关,随着波长的减少,衍射角的角度逐渐增加。龙眼核淀粉的散射角大致与玉米淀粉散射角的范围相同,吸收峰等特征也基本一样,所以可以判断龙眼核淀粉与玉米淀粉一样同属于A型的结晶结构。
红外光谱法分析龙眼核淀粉结构:
红外光谱是检测高分子有机物组成与结构的最常用的方法之一,它能够确定分子中的化学键或者官能团的类型,因此可以利用红外光谱对淀粉的结晶结构作定性和定量分析。
如图4、5所示,石硖龙眼核淀粉和“大乌圆”龙眼核淀粉的傅立叶变换红外光谱如图所示。两者淀粉结构性质基本一致。淀粉在1020—1160cm-1出有明显吸收峰,证明分子中很可能存在C—O键。图谱中的1022cm-1附近的吸收峰是由于淀粉中的C—O—C中C—O伸缩振动引起,此处的红外吸收代表的是淀粉颗粒非结晶区的结构特征,1047cm-1和1077cm-1附近的吸收峰是由于C—O—H中C—O伸缩振动引起,表征短程分子内的有序结构,是淀粉结晶区的结构特征,如果该处特征峰消失而在1020cm-1出现一个较宽的特征峰,说明淀粉很可能发生变性。2923cm-1附近的吸收峰是由于C—H不对称伸缩振动引起,说明分子中存在-CH2,1380cm-1附近的存在吸收峰,说明分子中存在-CH3。3400cm-1~3200cm-1附近有一个强烈的吸收峰,这是由于O—H的伸缩振动,也证明了该样品中可能存在分子间氢键,而且该物质是由多分子结合的聚合体。
淀粉颗粒的直、支链淀粉含量测定:
碘溶液配制:称取1.3g单质碘和3.5g碘化钾,于装有水的150ml烧杯中溶解,待溶液中的单质碘溶解后,往烧杯中加水搅拌稀释至100ml,移至棕色试剂瓶待用。
直链淀粉标准溶液配制:称取干燥的纯直链淀粉0.1000g于100ml容量瓶中,加入数滴无水乙醇使直链淀粉润湿,然后加入9ml 1mol/l氢氧化钾溶液,在85℃水浴中搅拌至完全溶解后,冷却至室温,定容,摇匀,配制成1mg/ml直链淀粉标准溶液。
支链淀粉标准溶液配制:配制方法与直链淀粉标准溶液一致。
双波长曲线的绘制:分别取直链淀粉标准溶液和支链淀粉标准溶液各1ml和5ml,加20ml水稀释后用分别加入0.5ml碘溶液,加入醋酸溶液使溶液呈酸性且pH=3.0,定容,摇匀后用紫外可见分光光度计对400~800nm波段进行光谱扫描,记录直链淀粉和支链淀粉的双波长曲线。详见图6。
标准曲线的绘制:取15个50ml容量瓶,分别往各个容量瓶按下表3、表4所示,加入试样和试剂,加入醋酸溶液使溶液呈酸性且pH=3.0,定容,摇匀。
表3绘制直链淀粉标准曲线操作
表4绘制支链淀粉标准曲线操作
直链淀粉标准曲线的绘制
根据直、支链淀粉的双波长扫描曲线图,可以分析得出直链淀粉的测定波长、参比波长分别为629nm和463nm。因此以蒸馏水为空白,用紫外分光光度计在629nm463nm下分别测定容量瓶内各浓度梯度的直链淀粉标准液的吸光值。以直链淀粉含量为横坐标,以ΔA直=A629—A463为纵坐标绘制标准曲线。经线性回归处理,所得标准曲线为ΔA直=14.137C直—0.0616(C直的单位为mg/ml)相关系数R=0.9978。
支链淀粉标准曲线的绘制
以蒸馏水为空白,采用双波长分光光度法在测定波长553nm、参比波长738nm下分别测定吸光值。以支链淀粉含量为横坐标,以ΔA支=A553—A738为纵坐标绘制标准曲线。经线性回归处理所得标准曲线为ΔA支=4.6306C支—0.1594(C支的单位为mg/ml),相关系数R=0.9959。
龙眼核淀粉含量测定
将石硖龙眼核粉末放于鼓风干燥箱中以105℃烘干,测得原样品水分含量W1,将干燥的龙眼核淀粉粉末放入索氏脂肪抽提仪中,用石油醚作为萃取剂经过蒸发、回流抽提龙眼核内脂肪,用同样方法以质量分数为85%乙醇溶液作为萃取剂去除龙眼核粉末中的可溶性糖。然后再度以105℃烘干,待处理后的龙眼核粉末温度降至室温后,重复称重取平均值,测得石硖龙眼核样品中的脂肪和糖分含量W2。“大乌圆”龙眼核粉末处理方法与上述一致。
称取干燥的纯直链淀粉0.1000g于100ml容量瓶中,加入数滴无水乙醇使直链淀粉润湿,然后加入9ml 1mol/l氢氧化钾溶液,在85℃水浴中搅拌至完全溶解后,冷却至室温,定容,摇匀。
分别于50ml容量瓶中加入0.1g经处理的石硖龙眼核和“大乌圆”龙眼核粉末,用少量无水乙醇润湿后,加入9ml 1mol/l氢氧化钾溶液,在85℃水浴中搅拌至完全溶解后,冷却至室温,定容,摇匀。吸取龙眼核淀粉溶液2.5ml,加适量水稀释后用分别往容量瓶中加入0.5ml碘溶液,加入醋酸溶液使溶液呈酸性且pH=3.0,定容,摇匀。
龙眼核直、支链淀粉计算
以超纯水作空白,用1cm比色杯,测定吸光度。再根据回归方程分别求出龙眼核淀粉中直链淀粉浓度Y直(μg/mL)和支链淀粉浓度Y支(μg/mL),分别代入公式计算石硖龙眼和“大乌圆”的龙眼核中直链淀粉、支链淀粉含量。计算公式如下:
W1为原龙眼核淀粉的含水量(%);
W2为脂肪和糖分含量(%)。
表5龙眼核淀粉中中直链淀粉、支链淀粉和总淀粉含量测定结果
龙眼核淀粉颗粒的溶解度与膨胀度:
淀粉颗粒不溶于冷水,但在加热条件下,其中的可溶性淀粉会进入到水相体系中,而不溶性部分也会吸收一定的水分发生膨胀。淀粉的这种性质叫做膨胀特性。测定溶解度和膨胀度可以直观地反映出这种性质,溶解度和膨胀度用字母Z和B来表示。溶解度是指一定温度下可溶性淀粉占淀粉总量的质量分数,而膨胀度是指每克干淀粉吸水的质量数。由于淀粉颗粒中的直、支链淀粉在热水中会呈现出不同的特性,直链淀粉分子量小,且与水分子的结合能力低,而支链淀粉正好相反。故而溶解度和膨胀度的大小也可以反映出淀粉中直、支链淀粉的含量高低。
准确称取龙眼核淀粉粉末0.23g于已知重量的离心管中,加适量水配制成2%的淀粉乳,将淀粉乳置于50~90℃,每10℃为一个温度梯度的热水中水浴30min并不停搅拌,会有少部分龙眼核淀粉溶解于水中,取出后用自来水冲洗容器直至冷却到室温,放于离心机中以3000rpm的速度离心20min,重复离心一次后将离心后的上清液烘干,称重,记录质量m(g);称量离心管中膨胀淀粉,记录质量m'(g)。代入下列公式计算。
其中:M为龙眼核淀粉粉末的质量(g)。
如图7、8所示,龙眼核淀粉的溶解度和膨胀度和加热温度有关,使用石硖龙眼核“大乌圆”龙眼的龙眼核淀粉作为实验材料,发现龙眼核淀粉在60℃的时候已经开始出现溶解和膨胀现象,而在50℃时淀粉有溶解和膨胀但不明显,在70℃~90℃溶解度的出现较大升幅,而在75℃~90℃膨胀度出现较大升幅,基本判断这个温度范围对淀粉内部结构破坏较大。溶解度曲线图和膨胀度曲线图都反映出两种龙眼核粉末的两种性质的质量分数都随着温度的升高而增加,以及两种淀粉的溶解度和膨胀度与其直、支链淀粉含量比呈正相关。从溶解度曲线图看,石硖龙眼核淀粉溶解度初时比“大乌圆”的低,后来逐渐提高,可能是由于其直链淀粉含量稍高,需要更高的温度才能溶解。
龙眼核淀粉的糊化:
淀粉被广泛应用于工业生产领域,而大部分以淀粉为原料加工改造而成的产品都需要应用到淀粉糊化,所以说糊化是淀粉的一个重要特性,淀粉糊的性质决定了淀粉的应用品质,而糊化温度则是反映淀粉品质的重要指标。淀粉的糊化是淀粉在水相系统中达到一定温度后发生的颗粒不规则变化以及颗粒结构遭受破坏分裂形成单分子,并为水包围而成为粘度很大且不会凝沉的溶液的特殊现象。糊化作用的本质是淀粉分子间的氢键发生了断裂,使得淀粉颗粒分散在水相系统中形成亲水性胶体溶液。所以龙眼核淀粉的内部构型是糊化性状的决定性因素。
影响龙眼核淀粉糊化的内部因素:
直、支链淀粉含量:龙眼核的直链淀粉是由葡萄糖分子按照螺旋结构缠绕拼接而成的,要破坏这种致密的分子空间构造需要比较大的能量,而支链淀粉的化学链分支比较多,而且分子量大,加热后结构更容易松散,故而龙眼核的直、支链淀粉比是影响糊化的一个关键的内部因素。
影响龙眼核淀粉糊化的外在因素:
糊化温度:糊化实际上就是淀粉内部结构遭到破坏的一个过程,淀粉糊化时吸收的能量越多,淀粉溶液中的水分子运动越剧烈,那么淀粉的内部结构越容易遭受攻击而被破坏。因此,淀粉要完成糊化都需要加热到一定的温度。温度是影响糊化的主要外在因素。
糊化时间:达到最终的糊化温度所需要的时间叫做糊化时间。糊化时间也是影响糊化度的因素之一。
淀粉与水的比例:淀粉乳浓度的变化,会在一定程度上改变淀粉的糊化度,这是因为水分足够时才会有更多的破坏淀粉内部结构中的氢键的机会,所以在合适的范围内,增加淀粉乳中水的比例会提高糊化度。而当水分不够时,尽管吸收了足够的能量,淀粉颗粒周围的水分子也难以对淀粉的内部结构造成破坏,因而无法完全糊化。同样在淀粉与水的比例较小时,即淀粉乳中含水量过多的时候,过多的水分会吸收热量,淀粉要达到完全糊化状态需要更高的能量才能使其分子间氢键断裂,届时提升温度或延长一定的糊化时间才能达到完全糊化。
偏光十字消失法测定糊化温度:
由于淀粉颗粒内部存在着两种不同的结构,这两种结构在密度和折射率上的差别使其具有一定程度的双折射性,在偏振光的照射下可观察到被四个光亮区域包围着的黑色十字,这个十字就是偏光十字。偏光十字与所观测的淀粉颗粒的结晶构型有关,当结晶结构遭受破坏会使得结晶区和非结晶区的密度和区域构造发生变化,严重时会导致淀粉颗粒的双折射性消失,所以可以将淀粉样品置于偏光显微镜下观察,从黑色十字的分布情况,颗粒的明暗度变化等等来判断淀粉颗粒内部的结构变化,从而分析温度对糊化的影响以及测定该淀粉的糊化温度。
具体操作:将甘油与水等比例混合作溶剂,制备浓度为1%的龙眼核淀粉悬浮液,滴加一滴淀粉液于载玻片上,盖上盖玻片,置于电热台,在偏光显微镜下观察淀粉颗粒形貌、偏光十字等特征,并记录视野内淀粉颗粒偏光十字2%消失和98%消失时的温度,便可得出糊化起始温度和终止温度。表6糊化温度测定结果。
表6糊化温度测定结果
从表6数据可以看出,石硖龙眼和“大乌圆”龙眼的龙眼核淀粉初始糊化温度几乎一致,而最终糊化温度方面石硖龙眼核淀粉比“大乌圆”龙眼核淀粉略高,最高温度为75.8℃,这可能是由于石硖龙眼核淀粉的结构中支链淀粉的含量比后者比重大,相反地后者分子中直链淀粉所占的比例高于支链淀粉。支链淀粉由于其分子量大、排列顺序没什么规则,从而容易形成无定形结构,分子间连接疏松,在水分较多的环境下一旦受热后就容易遭受外来的水分子对其氢键的攻击而发生糊化。而直链淀粉分子的相对质量较小,排列规则而有序,进而能形成分子间连接紧密的结晶结构。所以一般而言,直链淀粉比支链淀粉的糊化温度高,且淀粉内的直链成分含量越高其糊化温度就越高;相对分子质量越大,结构越杂乱的支链淀粉糊化温度就越低。
实施例1
本发明所述的龙眼核淀粉冲剂,将72g经200目过筛的石硖龙眼核淀粉、15g由蔗糖、木薯变性淀粉、和麦芽糊精复配的填充剂、0.2g由阿斯巴甜、纽甜、和三氯蔗糖复配的甜味剂、0.2g由海藻酸钠、黄原胶、卡拉胶、和果胶复配的稳定剂、0.3g卵磷脂乳化剂、1.5g蜂蜜粘接剂、0.5g食盐、以及30g粒径为2mm的塑形蛋黄粒混合,制得冲剂。将该冲剂分成10等份,取1份与75℃70ml的热水混合搅拌,即完成冲泡。
实施例2
本发明所述的龙眼核淀粉冲剂,包括171g经400目过筛的大乌圆龙眼核淀粉、42g由玉米糊精、改良糊精、葡萄糖、乳糖、山梨醇、木糖醇、甘露醇、低聚糖和海藻糖复配的填充剂、2.8g由三氯蔗糖、甜菊糖、AK糖、和甘草素复配的甜味剂、0.7g由卡拉胶、果胶、羟甲基纤维素钠、瓜尔豆胶、结冷胶、和阿拉伯胶复配的稳定剂、1.2g卵磷脂乳化剂、7g蜂蜜粘接剂、0.5g食盐、以及55g粒径为3mm的干制香菇混合制得冲剂。将该冲剂分成10等份,取1份上述冲剂与80℃170ml的热水混合搅拌,即完成冲泡。
实施例3
本发明所述的龙眼核淀粉冲剂,包括150g经300目过筛的石硖龙眼核淀粉、30g由蔗糖、木薯变性淀粉、麦芽糊精、和海藻糖复配的填充剂、2.2g由三氯蔗糖、甜菊糖、和AK糖复配的甜味剂、0.5g由黄原胶、卡拉胶、果胶、和羟甲基纤维素钠复配的稳定剂、1.2g卵磷脂乳化剂、6g蜂蜜粘接剂、0.6g食盐、以及45g粒径为1.5mm的藜麦混合制得冲剂。将该冲剂分成10等份,取1份与85℃120ml的热水混合搅拌,即完成冲泡。
本发明是通过实施例来描述的,但并不对本发明构成限制,参照本发明的描述,所公开的实施例的其他变化,如对于本领域的专业人士是容易想到的,这样的变化应该属于本发明权利要求限定的范围之内。
Claims (10)
1.一种龙眼核淀粉冲剂,其特征在于:包括龙眼核淀粉、填充剂、甜味剂、稳定剂、乳化剂、粘接剂、以及食盐;上述各组分依次按质量计的质量份数为50~120份、10~30份、0.1~2份、0.1~0.5份、0.1~1份、1~5份、以及0.1~0.5份。
2.根据权利要求1所述的龙眼核淀粉冲剂,其特征在于:所述龙眼核淀粉、填充剂、甜味剂、稳定剂、乳化剂、粘接剂、以及食盐按质量计的质量份数依次为80~100份、15~20份、1~1.5份、0.2~0.4份、0.5~0.8份、2~3份、以及0.2~0.4份。
3.根据权利要求1所述的龙眼核淀粉冲剂,其特征在于:所述龙眼核淀粉由200~500目筛分粒径。
4.根据权利要求1~3任一项所述的龙眼核淀粉冲剂,其特征在于:还包括按质量计20~40份且粒径为1~5mm的口感增强粒。
5.根据权利要求4所述的龙眼核淀粉冲剂,其特征在于:所述口感增强粒包括塑形蛋黄粒、干制香菇、干制草莓、或藜麦中的一种或多种。
6.根据权利要求1所述的龙眼核淀粉冲剂,其特征在于:所述填充剂包括蔗糖、木薯变性淀粉、麦芽糊精、玉米糊精、改良糊精、葡萄糖、乳糖、山梨醇、木糖醇、甘露醇、低聚糖或海藻糖的一种或多种。
7.根据权利要求1所述的龙眼核淀粉冲剂,其特征在于:所述甜味剂包括阿斯巴甜、纽甜、三氯蔗糖、甜菊糖、AK糖或甘草素中的一种或多种。
8.根据权利要求1所述的龙眼核淀粉冲剂,其特征在于:所述稳定剂包括海藻酸钠、黄原胶、卡拉胶、果胶、羟甲基纤维素钠、瓜尔豆胶、结冷胶、阿拉伯胶、槐豆胶或甲壳素中的一种或多种。
9.根据权利要求1所述的龙眼核淀粉冲剂,其特征在于:所述粘结剂包括蜂蜜,乳化剂包括卵磷脂。
10.一种根据权利要求1~8任一项所述的龙眼核淀粉冲剂的冲泡方法,其特征在于:包括将龙眼核淀粉冲剂与5~10体积的温开水混合搅拌,其中,所述温开水包括温度超过60℃的热水。
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