CN112042930B - 一种淀粉基乳液填充凝胶脂肪模拟物的制备方法 - Google Patents
一种淀粉基乳液填充凝胶脂肪模拟物的制备方法 Download PDFInfo
- Publication number
- CN112042930B CN112042930B CN202010885758.3A CN202010885758A CN112042930B CN 112042930 B CN112042930 B CN 112042930B CN 202010885758 A CN202010885758 A CN 202010885758A CN 112042930 B CN112042930 B CN 112042930B
- Authority
- CN
- China
- Prior art keywords
- starch
- gel
- fat
- emulsion
- based emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 107
- 239000008107 starch Substances 0.000 title claims abstract description 107
- 235000019698 starch Nutrition 0.000 title claims abstract description 107
- 239000000839 emulsion Substances 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 238000011282 treatment Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 15
- 230000000694 effects Effects 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 235000019210 fat mimetic Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 4
- 229940088598 enzyme Drugs 0.000 claims description 17
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 8
- 238000004088 simulation Methods 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- 230000032683 aging Effects 0.000 abstract description 6
- 230000008859 change Effects 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 5
- 239000013543 active substance Substances 0.000 abstract description 3
- 238000013270 controlled release Methods 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 239000007764 o/w emulsion Substances 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 77
- 239000003921 oil Substances 0.000 description 22
- 235000019198 oils Nutrition 0.000 description 22
- 238000010257 thawing Methods 0.000 description 8
- 230000006870 function Effects 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 235000013341 fat substitute Nutrition 0.000 description 4
- 239000003778 fat substitute Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229940100486 rice starch Drugs 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 230000002776 aggregation Effects 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 2
- 230000032798 delamination Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
- Grain Derivatives (AREA)
Abstract
本发明提供了一种淀粉基乳液填充凝胶脂肪模拟物的制备方法。该技术方案以天然食用淀粉为原料,经过高压辅助酶法处理;以油相、乳化剂、水为原料,经均质处理得到稳定的水包油型乳液;处理后的淀粉、乳液和水均匀混合后经过微波加热处理,冷却后即得到成品。在本发明中,高压辅助酶法改性的淀粉凝胶柔软性好,降低凝胶强度的同时降低了粘度,具有更好的模拟脂肪滑腻口感作用;微波热处理能够降低淀粉的老化现象,改善稳定性,同时微波加热时间短、能耗小;淀粉基乳液填充凝胶既实现了对脂肪的模拟,又不改变油相的化学性质,可作为脂溶性活性物的载体,可用于食品和医药等领域,达到缓释、控释和脂肪模拟的效果。
Description
技术领域
本发明涉及食品加工技术领域和医药技术领域,具体涉及一种淀粉基乳液填充凝胶脂肪模拟物的制备方法。
背景技术
低脂或无脂食品的消费趋势逐年增加,脂肪模拟物的研发始终是食品和生物医药领域关注的焦点。模拟脂肪赋予的滑腻口感和脂溶性风味物质的携带功能,是脂肪替代品研究的热点和焦点。乳液填充凝胶是一种包含乳状液液滴的新型凝胶体系;其高持水性的凝胶网络使之具有流动性和易于涂抹,表现出类脂肪的润滑特性;同时包埋在网络中的乳状液内核可以携带脂溶性成分,并通过控制凝胶的大形变特性影响脂溶性成分的释放。乳液填充凝胶的性质受乳液性质和基质性质的影响。目前乳液填充凝胶常用的凝胶基质主要是蛋白质和多糖。淀粉基乳液填充凝胶由于淀粉形成的凝胶强度高,主要表现出弹性质构特征,缺少流动性,未见在脂肪模拟物中应用。
虽然酶解改性淀粉可用于脂肪替代品模拟脂肪的流动性,但此类传统的淀粉基脂肪替代品在应用中有两个主要的缺陷:①不具备对脂溶性风味物质的携带功能。②由于淀粉的粘度高、易老化,高比例替代后产品常会出现“淀粉感”、“糊口”的不良口感。
此外,在淀粉基乳液填充凝胶的制备中通常采用普通水浴加热的方法使淀粉糊化,即当淀粉开始糊化后,在糊化温度以上保温15分钟左右使其完全糊化,趁热加入制备好的乳液搅拌,冷却后得到淀粉基乳液填充凝胶。在此加热过程中,乳液容易发生聚集,破乳后的油脂也容易被氧化。微波热加工是一种新加工技术,具有均匀、快速、营养损失少等特点。目前未见将微波加热技术用于淀粉基乳液填充凝胶制备的相关报道。
发明内容
本发明旨在针对现有技术的技术缺陷,提供一种淀粉基乳液填充凝胶脂肪模拟物的制备方法,以解决常规淀粉基乳液填充凝胶对脂肪的模拟效果较差的技术问题。
本发明要解决的另一技术问题是,常规淀粉基脂肪替代品不具备对脂溶性风味物质的携带功能。
本发明要解决的再一技术问题是,常规加热条件所制备的淀粉基乳液填充凝胶,其稳定性不佳,且存在油滴聚集分层现象以及老化回生现象。
为实现以上技术目的,本发明采用以下技术方案:
一种淀粉基乳液填充凝胶脂肪模拟物的制备方法,包括以下步骤:
1)将油相、水和乳化剂混合后,经均质机30Mpa均质处理两次,得到O/W型乳液;
2)取淀粉加水配成淀粉乳,混匀,在200~400Mpa、25℃条件下处理10~20min,而后向其中添加0.1%(0.1g酶/每100g淀粉)的中温α-淀粉酶,所述α-淀粉酶的酶活为800FAU/g,在pH6.0~6.5、50℃条件下反应2~20min,而后灭酶,50℃烘干,研磨,过100目筛,得到酶解淀粉;
3)将步骤2)所得的酶解淀粉、水、步骤1)所得的O/W型乳液震荡混合均匀,以500W功率微波加热糊化处理5min,冷却后即得到所述淀粉基乳液填充凝胶脂肪模拟物。
作为优选,所述淀粉基乳液填充凝胶脂肪模拟物,其成品的油相浓度为5~20wt%、淀粉浓度为5~15wt%。
作为优选,步骤2)中所述的淀粉为天然食用淀粉。
作为优选,步骤2)中所述在200~400Mpa、25℃条件下处理10~20min,是在超高压处理装置中进行的。
作为优选,步骤2)中,在200~400Mpa、25℃条件下处理10~20min的过程中,所述超高压处理装置的高压腔内温度为25℃。
作为优选,步骤3)中所述以500W功率微波加热糊化处理5min,是在微波处理装置中进行的。
在以上技术方案中,在淀粉酶法改性前辅以高压处理能有效降低淀粉的粘度,从而赋予淀粉凝胶爽滑的口感和适宜的流动性,同时将其制备成乳液填充凝胶的形式,使其具备脂肪的溶解和夹带功能。同时,使用微波处理相比于普通加热得到的淀粉基乳液填充凝胶能减少油滴聚集、促使油滴在淀粉相中分散的更均匀,降低油脂氧化等优点。而且微波处理能降低淀粉凝胶的老化回生、提高凝胶的稳定性。
本发明提供了一种淀粉基乳液填充凝胶脂肪模拟物的制备方法。该技术方案以淀粉为原料,通过高压辅助酶法结合微波加热技术制备淀粉基乳液填充凝胶脂肪模拟物,从而实现对脂肪口感模拟和脂溶性成分携带的双重功效。具体来看,本发明天然食用淀粉为原料,经过高压辅助酶法处理;以油相、乳化剂、水为原料,经均值处理得到稳定的水包油型乳液;处理后的淀粉、乳液和水均匀混合后经过微波加热处理,冷却后即得到成品。与目前常规的脂肪模拟物相比,本发明的优点在于:1、高压辅助酶法改性的淀粉凝胶柔软性好,降低凝胶强度的同时降低了粘度,具有更好的模拟脂肪滑腻口感作用;2、微波热处理能够降低淀粉的老化现象,改善稳定性,同时微波加热时间短、能耗小;3、淀粉基乳液填充凝胶既实现了对脂肪口感的模拟,又不改变油相的化学性质,可作为脂溶性活性物的载体,可用于食品和医药等领域,达到缓释、控释和脂肪模拟的效果。
本发明的技术优势集中体现在以下方面:
1)本发明使用的淀粉原料来源广泛、价格低廉、大众消费者的接受程度高,淀粉基凝胶具有低致敏性和更好的稳定性,受pH值、盐离子浓度、温度等条件影响小。
2)高压辅助酶法处理降低了淀粉凝胶强度的同时,比单一酶法改性的淀粉粘度低,具有更好的模拟脂肪口感的效果。
3)微波热处理得到的乳液填充凝胶稳定性好,不会出现油滴聚集分层的现象,同时降低了淀粉凝胶的老化回生现象,扩大了乳液填充凝胶在食品的应用范围,可用于保质期长、储存温度低的食品中。
本发明方法高效简单、绿色环保,稳定性好,其特点在于既实现了对脂肪滑腻口感和质构的模拟,又不改变油相的化学性质,可作为脂溶性活性物的载体,可用于食品和医药等领域,达到缓释、控释和脂肪模拟的效果。
附图说明
图1为三种不同淀粉乳液填充凝胶(油相5wt%和淀粉15wt%)的凝胶强度和粘度。
图2为不同加热方式样品(淀粉浓度均为10wt%)4次重复冻融析水率。
图3为三种不同样品对比图;其中,a为本方法制备的乳液填充凝胶,b为原淀粉制备的乳液填充凝胶,c为直接添加植物油的混合淀粉凝胶。
具体实施方式
以下将对本发明的具体实施方式进行详细描述。为了避免过多不必要的细节,在以下实施例中对属于公知的结构或功能将不进行详细描述。以下实施例中所使用的近似性语言可用于定量表述,表明在不改变基本功能的情况下可允许数量有一定的变动。除有定义外,以下实施例中所用的技术和科学术语具有与本发明所属领域技术人员普遍理解的相同含义。
实施例中有关测试方法说明如下:
凝胶强度和粘度的测试
乳液填充凝胶的凝胶强度和粘度用Anton-Paar MCR302流变仪(奥地利)表征。所用转子型号为PP50,测试温度25℃。取一定体积样品与两板之间,刮去多余样品,选用动态振幅扫描程序,得到凝胶强度,用G’(pa)表示;选用动态剪切程序,得到剪切速率为0.1s-1的粘度值,用η(Pa·s)表示。
冻融稳定性的测定
样品转移至离心管中,称重,放入-18℃冰箱冷冻12h,12h后室温解冻4h,离心机速度4000rmp离心10min,称量上清液重量,析水率=上清液重量/样品重量×100%。重复冷冻解冻4次。
实施例1
一种淀粉基乳液填充凝胶脂肪模拟物的制备方法。
(1)乳化:将油相、水和乳化剂混合后,经均质机30Mpa,均质两次,获得稳定的O/W型乳液。
(2)大米淀粉为原料,加水配成淀粉乳,装入真空包装袋中,充分摇匀后放入超高压处理装置中,设定压力400MPa、时间10min进行超高压处理,高压腔内温度保持在25℃。处理后的淀粉乳添加酶活为800FAU/g的中温α-淀粉酶0.1%(0.1g酶/每100g淀粉),控制pH6.0-6.5,在50℃保温5分钟,加入NaOH灭酶后放入50℃烘箱内烘干,研磨过100目筛。
(3)步骤(2)中的淀粉、水和步骤(1)中得到的乳液震荡混合均匀,微波功率500W加热糊化处理5min,冷却后得到淀粉基乳液填充凝胶脂肪模拟物,淀粉浓度均为15wt%,油相浓度分别为5、10、15、20wt%。
为进行实验对比,使用原大米淀粉和只经过酶解处理的大米淀粉,淀粉浓度15wt%,油相浓度5wt%,其他条件均相同制备乳液填充凝胶。
图1为三种不同处理方式得到的乳液填充凝胶(油相浓度5wt%、淀粉浓度15wt%)的凝胶强度和粘度。从图中可以看出,酶解淀粉基乳液填充凝胶的凝胶强度和粘度明显小于原淀粉乳液填充凝胶,而本产品高压辅助酶法处理的淀粉乳液填充凝胶的凝胶强度与酶解淀粉相差不大,但是却明显降低了粘度,粘度小更有利于减少淀粉基脂肪模拟物可能带来的“淀粉糊感”的不良口感。
油相比例增加使乳液填充凝胶的凝胶强度增大,所以控制油相比例小于20wt%也是为了防止凝胶强度高和粘度高引起的不良口感,不同油相浓度5-20wt%、相同淀粉浓度15wt%的乳液填充凝胶的凝胶强度和粘度分别为375.3-564.7Pa和141-214.3Pa·s。
实施例2
一种淀粉基乳液填充凝胶脂肪模拟物的制备方法。
(1)乳化:将油相、水和乳化剂混合后,经均质机30Mpa,均质两次,获得稳定的O/W型乳液。
(2)大米淀粉为原料,加水配成淀粉乳,装入真空包装袋中,充分摇匀后放入超高压处理装置中,设定压力200MPa、时间20min进行超高压处理,高压腔内温度保持在25℃。处理后的淀粉乳添加酶活为800FAU/g的中温α-淀粉酶0.1%(0.1g酶/每100g淀粉),控制pH6.0-6.5,在50℃保温20分钟,加入NaOH灭酶后放入50℃烘箱内烘干,研磨过100目筛。
(3)步骤(2)中的淀粉、水和步骤(1)中得到的乳液震荡混合均匀,微波功率500W加热糊化处理5min,冷却后得到淀粉基乳液填充凝胶脂肪模拟物,淀粉浓度均为10wt%、油相浓度5、10、15、20wt%。
设置对照组,采用普通水浴加热方式替代微波加热使淀粉糊化,其他条件均相同制备乳液填充凝胶。
样品淀粉基乳液填充凝胶的淀粉浓度10wt%较实施例1中15wt%样品小,凝胶强度和粘度整体均较小,其余规律与实施例1中一致,不同油相浓度5-20wt%、相同淀粉浓度10wt%的乳液填充凝胶的凝胶强度和粘度分别为147.3-379Pa和40.8-121.7Pa·s。
如图2所示,淀粉浓度均为10wt%的四个不同加热方式样品的4次重复冻融析水率。冰冻解冻过程中乳液填充凝胶中的水分子发生体积变化,与水混合的物质析出,冰融化后不能再回到原来的状态,表现出冻融稳定性差。微波加热方式对比普通水浴加热方式明显降低了在-18℃下冻融过程中的析水现象,增强了乳液填充凝胶的冻融稳定性,从而使得淀粉基乳液填充凝胶可以用于保质期长、储存温度低的食物中做脂肪模拟物。同时随着油相浓度10wt%增加到20wt%,析水率呈下降趋势,因为样品的凝胶强度和粘度增大,高油相的乳液填充凝胶网络结构更加致密,从而降低重复冻融析水率。
从图3可以明显看出,a有一定的流动性而b没有,说明原淀粉的凝胶强度高于高压辅助酶法处理的淀粉凝胶强度,高压辅助酶法处理淀粉能够赋予脂肪的润滑感。c的油脂完全浮在淀粉凝胶上,无法混合,呈半透明,颜色与a和b有明显区别。
以上对本发明的实施例进行了详细说明,但所述内容仅为本发明的较佳实施例,并不用以限制本发明。凡在本发明的申请范围内所做的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种淀粉基乳液填充凝胶脂肪模拟物的制备方法,其特征在于包括以下步骤:
1)将油相、水和乳化剂混合后,经均质机30Mpa均质处理两次,得到O/W型乳液;
2)取淀粉加水配成淀粉乳,混匀,在200~400Mpa、25℃条件下处理10~20min,而后向其中添加0.1%的中温α-淀粉酶,所述α-淀粉酶的酶活为800FAU/g,在pH6.0~6.5、50℃条件下反应5~20min,而后灭酶,50℃烘干,研磨,过100目筛,得到酶解淀粉;
3)将步骤2)所得的酶解淀粉、水、步骤1)所得的O/W型乳液震荡混合均匀,以500W功率微波加热糊化处理5min,冷却后即得到所述淀粉基乳液填充凝胶脂肪模拟物;
步骤2)中所述在200~400Mpa、25℃条件下处理10~20min,是在超高压处理装置中进行的;
所述淀粉基乳液填充凝胶脂肪模拟物,其成品的油相浓度为5~20wt%、淀粉浓度为5~15wt%;
步骤2)中所述的淀粉为天然食用淀粉。
2.根据权利要求1所述的一种淀粉基乳液填充凝胶脂肪模拟物的制备方法,其特征在于,步骤2)中,在200~400Mpa、25℃条件下处理10~20min的过程中,所述超高压处理装置的高压腔内温度为25℃。
3.根据权利要求1所述的一种淀粉基乳液填充凝胶脂肪模拟物的制备方法,其特征在于,步骤3)中所述以500W功率微波加热糊化处理5min,是在微波处理装置中进行的。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010885758.3A CN112042930B (zh) | 2020-08-28 | 2020-08-28 | 一种淀粉基乳液填充凝胶脂肪模拟物的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010885758.3A CN112042930B (zh) | 2020-08-28 | 2020-08-28 | 一种淀粉基乳液填充凝胶脂肪模拟物的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN112042930A CN112042930A (zh) | 2020-12-08 |
CN112042930B true CN112042930B (zh) | 2023-08-01 |
Family
ID=73607563
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010885758.3A Active CN112042930B (zh) | 2020-08-28 | 2020-08-28 | 一种淀粉基乳液填充凝胶脂肪模拟物的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112042930B (zh) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020087904A1 (zh) * | 2018-11-01 | 2020-05-07 | 江南大学 | 一种pH敏感型淀粉基微胶囊及其制备方法 |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5158798A (en) * | 1990-02-05 | 1992-10-27 | Pfizer Inc. | Low-calorie fat substitute |
CA2115142A1 (en) * | 1991-11-26 | 1993-06-10 | Donald W. Harris | Fragmented, alpha amylase hydrolyzed amylose precipitate as fat replacer |
GB0406635D0 (en) * | 2004-03-24 | 2004-04-28 | Unilever Plc | Process for the preparation of an emulsion |
FR2911343A1 (fr) * | 2007-01-12 | 2008-07-18 | St Hubert | "procede d'amelioration de la texturation d'emulsions par traitement haute pression" |
CN101863995B (zh) * | 2010-06-21 | 2012-02-08 | 华南理工大学 | 一种淀粉基脂肪替代品的制备方法 |
CN102311563B (zh) * | 2011-09-23 | 2012-09-26 | 哈尔滨工业大学 | 一种淀粉油脂复合物的制备方法 |
CN103211011B (zh) * | 2013-05-16 | 2014-11-05 | 东北农业大学 | 一种低脂酸奶的制备方法 |
CN104770640B (zh) * | 2015-04-14 | 2017-12-26 | 长江大学 | 一种菱角淀粉‑魔芋精粉为基质的脂肪模拟物的制备方法 |
CN105132492B (zh) * | 2015-07-24 | 2019-02-01 | 中国农业科学院农产品加工研究所 | 一种超高压协同酶制备的高抗性淀粉含量的产品及其制备方法 |
CN106832435B (zh) * | 2017-01-22 | 2019-10-18 | 福建农林大学 | 一种莲子淀粉-脂质复合物纳米颗粒的加工方法 |
CN107242456B (zh) * | 2017-05-18 | 2020-03-17 | 镇江市智农食品有限公司 | 一种发芽及超高压处理糙米淀粉制备低脂灌肠的方法 |
CN110584176A (zh) * | 2018-06-12 | 2019-12-20 | 中国农业大学 | 油包水颗粒、复合乳状液及其制备方法和应用 |
CN109105873A (zh) * | 2018-07-24 | 2019-01-01 | 深圳市必发达科技有限公司 | 一种脂肪替代物的制备方法 |
CN110693003A (zh) * | 2019-10-23 | 2020-01-17 | 华南理工大学 | 包埋脂溶性维生素的乳液凝胶及其基于脉冲电场的生产方法 |
-
2020
- 2020-08-28 CN CN202010885758.3A patent/CN112042930B/zh active Active
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020087904A1 (zh) * | 2018-11-01 | 2020-05-07 | 江南大学 | 一种pH敏感型淀粉基微胶囊及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN112042930A (zh) | 2020-12-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3405731B2 (ja) | 高アミロースデンプン粒子を含有した食品用銘柄食感剤およびその調製法 | |
CN105007757A (zh) | 液体燕麦基料 | |
CN105211674A (zh) | 一种复配型酸奶稳定剂及其制备方法 | |
AU2019414671A1 (en) | Rice and preparation method therefor | |
CN104543846A (zh) | 一种速溶南瓜粉的制备方法 | |
UA108998C2 (uk) | Композиція панірування продуктів харчування, які готують в мікрохвильовій печі та спосіб панірування продуктів харчування | |
CN108013353A (zh) | 一种鲜湿桂林米粉的生产方法 | |
CN101601450A (zh) | 一种抗老化的糯米组合物及其制作方法 | |
CN112042930B (zh) | 一种淀粉基乳液填充凝胶脂肪模拟物的制备方法 | |
CN109744471B (zh) | 方便湿米线及其制备方法 | |
CN111328980B (zh) | 一种自热方便米饭及其加工方法 | |
JP4861385B2 (ja) | 酸性水中油型乳化食品およびその用途 | |
CN112715918A (zh) | 一种复合沙拉酱的生产工艺 | |
CN107125585B (zh) | 快熟糙米的加工方法 | |
Wen et al. | Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps | |
JP7034062B2 (ja) | ピックル液 | |
US2795502A (en) | Method of making soy bean products | |
CN106578784A (zh) | 酶解谷物原浆制备方法及酶解谷物原浆 | |
WO2021149574A1 (ja) | 穀類加工品、穀類加工品の製造方法、および軟化穀類加工品の製造方法 | |
JP6596262B2 (ja) | 揚げ菓子 | |
CN113974134A (zh) | 一种增强植物肉汁水性和凝胶性的变性淀粉制备方法 | |
CN111700092A (zh) | 一种果味馅料基料的制备方法 | |
KR20140146066A (ko) | 전분 가공품의 개질방법 | |
JP2009284852A (ja) | 冷凍ソース | |
CN112006100B (zh) | 一种dha低脂酸奶的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |