CN113040370B - 一种制备载油晶胶的方法及其应用 - Google Patents
一种制备载油晶胶的方法及其应用 Download PDFInfo
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- CN113040370B CN113040370B CN202110234037.0A CN202110234037A CN113040370B CN 113040370 B CN113040370 B CN 113040370B CN 202110234037 A CN202110234037 A CN 202110234037A CN 113040370 B CN113040370 B CN 113040370B
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Abstract
本发明公开了一种制备载油晶胶的方法及其应用,属于油脂与食品加工技术领域。本发明采用具有界面活性的水溶性纤维素醚(羟丙基甲基纤维素、甲基纤维素)与多糖增稠剂(黄原胶、羧甲基纤维素、瓜尔胶、卡拉胶、亚麻籽胶、阿拉伯胶)协同制备并稳定水泡沫,将水泡沫冻结并进行冷冻真空干燥得到晶胶,通过晶胶吸附植物油后对其进行高速剪切粉碎得到一种脂肪替代物。本发明制备得到的脂肪替代物无反式脂肪酸,饱和脂肪酸含量低,是一种具有一定粘弹性的类固体,是传统塑性脂肪的一种理想替代品,在食品体系中具有广泛应用前景。
Description
技术领域
本发明涉及一种制备载油晶胶的方法及其应用,属于油脂与食品加工技术领域。
背景技术
传统塑性脂肪是一种固体脂肪与液体油的混合物,在室温下呈现软固体状态,加热后可融化成液态的一类脂肪,如棕榈油、猪油、椰子油、氢化脂肪等,其具有一定的抗形变能力,但一旦发生形变则无法恢复。由于传统塑性脂肪中固体脂肪的存在,因此饱和脂肪酸的含量可高达50%,过多地摄入饱和脂肪酸被认为对人体健康有着不良的影响,而在人造氢化脂肪中,可能存在的反式脂肪酸提高了人体罹患心血管疾病的风险。
目前,油脂分体、酯交换、极度氢化等技术已被用于解决氢化技术中产生反式脂肪酸的问题,但带来了饱和脂肪酸过高的问题。油脂乳化、凝胶化等技术被用于制备低饱和的传统塑性脂肪替代品,在油脂乳化技术中,由于油水两相的存在,使得对其的应用中温度的限制较为明显。而油凝胶化的技术中,对于直接凝胶油相而言,对凝胶剂的油溶性要求较高,往往通过添加脂溶性的小分子凝胶剂(甘油酯、蜡、脂肪酸酯等)进行对液态油相的直接胶凝,而其口感以及油凝胶剂的添加量问题会在不同程度上限制油凝胶化的应用场景,除此以外,目前采用油溶性凝胶剂对液体油相直接凝胶化以生产类脂肪的方法存在温度敏感性的弊端,受热易破坏类固体的结构,而且大大增大了产品重量,加大了运输成本。而采用间接方法制作油凝胶中,可采用先制备乳液后进行冻干、剪切制备油凝胶的方法,虽然可以进一步克服温度带来的影响,但受限于乳液的结构,用于固定油相的材料在生产和运输中无法与油分离,从而加大了生产和运输成本。
发明内容
【技术问题】
本发明实际要解决的技术问题是:提供一种方便生产、运输,具备一定温度稳定性,具有较明显半固体性质,零反式脂肪酸、低饱和脂肪酸含量的脂肪替代物。
【技术方案】
本发明提供一种可食用载油晶胶制备零反式、低饱和脂肪酸脂肪替代物的方法,以纤维素醚、多糖增稠剂、植物油为原材料,通过纤维素醚与多糖增稠剂协同制备、稳定水泡沫,将水泡沫冻结后冻干形成晶胶,再由晶胶吸油并剪切后制备脂肪替代物,目的在于将可食用纤维素酯用于生产晶胶以结构化零反式、低饱和植物油制备脂肪替代物,并且通过加入多糖增稠剂协同稳定制备晶胶过程中水泡沫的稳定性,且能够进一步加固制备的脂肪替代物中微观网络结构的强度以提高脂肪替代物的固体属性,增加脂肪替代物的持油率,使得晶胶更适合用于吸油、制备脂肪替代物,为在食品中替代传统塑性脂肪的使用提供参考。
本脂肪替代物是指一种介于固体和液体之间具有凝胶外观、呈现出类固体性质的油脂,能够在食品行业中替代含反式脂肪及高饱和脂肪的传统塑性脂肪,也可以作为功能性产品用于食品、药品行业。本脂肪替代物是利用多糖基可食用晶胶吸油后制备脂肪替代物的一种间接固定液态油相的方法,这种方法可将水溶性的表面活性剂、增稠剂通过制备成晶胶用于吸收液态植物油以生产具有一定的微观网络结构的脂肪替代物,不仅可以克服温度在脂肪替代物应用场景中的影响,而且晶胶与植物油在运输和生产中可分离,只需在使用前将晶胶吸油后剪切便可制备该脂肪替代物,此法扩大了用于替代传统塑性脂肪的材料来源,并与传统塑性脂肪的生产相比步骤更简单、生产更快速。
本发明的第一个目的是提供一种制备载油晶胶的方法,所述方法是以纤维素醚和多糖增稠剂为原料,经搅打制备水泡沫,再经冷冻干燥制备得到载油晶胶。
在本发明的一种实施方式中,所述纤维素醚为羟丙基甲基纤维素或甲基纤维素。
在本发明的一种实施方式中,所述多糖增稠剂为黄原胶、羧甲基纤维素、瓜尔胶、卡拉胶、亚麻籽胶或阿拉伯胶。
在本发明的一种实施方式中,纤维素醚和多糖增稠剂的质量比为(8-30):3。优选地,质量比为(12-20):3。
在本发明的一种实施方式中,所述方法包括如下步骤:
(1)水泡沫的制备:将纤维素醚溶解于热水中,另取多糖增稠剂溶于水中,将二者溶液混合后用高速分散机进行搅打充气制备水泡沫;
(2)晶胶的制备:将水泡沫置于低温环境下,冻结后转移并进行冷冻真空干燥得到晶胶。
在本发明的一种实施方式中,制备水泡沫时的剪切速率为5000-10000rpm;时间为5-10min。
在本发明的一种实施方式中,所述冻结水泡沫的温度和时间为–20℃~–4℃,24h~48h。
本发明的第二个目的是提供一种应用上述方法制备得到的载油晶胶。
本发明的第三个目的是提供一种上述载油晶胶在作为脂肪替代物和吸附材料方面的应用。
本发明的第四个目的是提供一种脂肪替代物,所述凝胶油脂由上述载油晶胶和植物油组成,所述制备方法是将上述晶胶浸泡于植物油中,取出剪切后即得。
在本发明的一种实施方式中,优选地,多糖增稠剂为黄原胶或瓜尔胶。
在本发明的一种实施方式中,所述植物油为大豆油、菜籽油、花生油、葵花籽油、茶籽油、芝麻油、玉米油、小麦胚芽油、橄榄油、火麻油、棕榈油、棕榈仁油、椰子油、椰子仁油。
在本发明的一种实施方式中,所述浸泡时间为20-40min。
在本发明的一种实施方式中,所述脂肪替代物为替代传统含反式脂肪酸、饱和脂肪酸含量高的塑性脂肪。
本发明的第五个目的是提供一种上述脂肪替代物在制备烘烤食品、肉制品、调味品和冷冻食品方面的应用。
本发明的第六个目的是提供一种吸附油脂的方法,所述方法是采用上述载油晶胶作为吸附材料,以吸附油脂。
在本发明的一种实施方式中,优选地,多糖增稠剂为卡拉胶或亚麻籽胶。
本发明的有益效果:
(1)本脂肪替代物的制备方法通过加入纤维素醚与多糖增稠剂制作水泡沫、晶胶,相比单独使用纤维素醚通过制备晶胶的方法制作脂肪替代物,在多糖增稠剂的增稠作用下,水泡沫的稳定性得到了提高(泡沫稳定时间延长50倍以上),且多糖增稠剂与纤维素醚分子之间和分子之内的氢键相互作用下,晶胶的硬度也提升了10倍以上,后续制备的脂肪替代物的持油率得到较大提升,制备得到的脂肪替代物更接近固体状态,这些优势有利于非脂溶性原材料用于生产更理想的脂肪替代物。
(2)本脂肪替代物工艺简单,生产周期较短,用于吸收植物油的晶胶可单独生产、运输,可在任意终端完成晶胶吸油、剪切吸油后的晶胶,即可制备脂肪替代物。
(3)本产品使用植物基可再生多糖材料,具备可持续性生产、食用健康的特点,满足绿色消费的理念。
(4)本脂肪替代物表现出较强的温度稳定性,从25℃加热至80℃后,其弹性模量能够维持在50%以上,并且始终大于粘性模量,依然保持较好的类固体性质。
(5)本脂肪替代物不含反式脂肪酸,含有低含量饱和脂肪酸,具有良好的半固体性质、可用于部分或全部替代传统塑性脂肪应用于烘焙食品、肉制品等,具有营养、健康、绿色的特点。
附图说明
图1为实施例1中水泡沫稳定性的对比图,其中羟丙基甲基纤维素的浓度为与多糖增稠剂溶液按质量比1:1混合后溶液中的0.8wt%,且一组中的黄原胶浓度为混合后溶液中的0wt%,另一组中的黄原胶浓度为混合后溶液中的0.3wt%。
图2为实施例1与实施例2中水泡沫、晶胶、脂肪替代物的制备流程、机制图。
图3为实施例2中脂肪替代物的表观图,羟丙基甲基纤维素的浓度为在混合后溶液中的3.0wt%,采用的多糖增稠剂为黄原胶,其浓度为混合后溶液中的0.3wt%。
图4为脂肪替代物和市售黄油的弹性模量和粘性模量;其中,A为羟丙基甲基纤维素浓度在混合后溶液中3.0wt%时制备的脂肪替代物的弹性模量和粘性模量;B为市售黄油的弹性模量和粘性模量。
图5为大豆油、脂肪替代物的傅里叶变换红外光谱图。
图6为羟丙基甲基纤维素、黄原胶的傅里叶变换红外光谱图。
图7为在不同羟丙基甲基纤维素添加量下对脂肪替代物进行流变测试中的应变扫描数据,羟丙基甲基纤维素的浓度分别为混合溶液中的0.8、1.2、1.6、2.0、3.0wt%,G'为弹性模量,G”为粘性模量。
图8为在不同羟丙基甲基纤维素添加量下对脂肪替代物进行流变测试中的振荡频率扫描数据,羟丙基甲基纤维素的浓度分别为混合溶液中的0.8、1.2、1.6、2.0、3.0wt%,G'为弹性模量,G”为粘性模量。
图9为在不同羟丙基甲基纤维素添加量下对脂肪替代物进行流变测试中的温度扫描数据,羟丙基甲基纤维素的浓度分别为混合溶液中的0.8、1.2、1.6、2.0、3.0wt%,G'为弹性模量,G”为粘性模量。
图10为实施例4中水泡沫稳定性的对比图,其中羟丙基甲基纤维素的浓度为混合溶液中的1.6wt%,多糖增稠剂的选择分别为黄原胶、羧甲基纤维素、瓜尔胶、卡拉胶、亚麻籽胶、阿拉伯胶,多糖增稠剂的浓度均为混合溶液中的0.3wt%。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解实施例是为了更好地解释本发明,不用于限制本发明。
测试方法:
1、水泡沫稳定性的测定:记录水泡沫从制备始,每隔一段时间泡沫体积的消失程度衡量泡沫的稳定性。
2、晶胶吸油能力、持油率测试:记录晶胶本身质量,将晶胶放置于植物油中吸油30min,取出静置沥干至不再有油滴漏出,称取吸油后晶胶的质量,吸油能力的计算公式为,吸油能力=被吸收油的质量/晶胶质量(g/g)。将吸油后的晶胶剪切成脂肪替代物后,称约1g本脂肪替代物放于已知质量的离心管中以10000rpm的速率离心15min,取出离心管,将漏出的植物油吸干后称得离心管的质量,持油率的计算公式为,持油率(%)=100*(1–漏出油的质量/脂肪替代物的质量)。
3、脂肪替代物的弹性模型G'和粘性模量G”采用DHR-3流变仪测定,使用40mm直径的平板,在25℃下进行振荡振幅扫描、频率扫描和温度扫描,扫描范围参数分别为0.01–100%、0.1–10Hz和5–80℃。
4、傅里叶变换红外光谱的测定采用Nicolet iS-10红外光谱仪,其中对大豆油和脂肪替代物的测定采用iTR衰减全反射附件进行测定,测定波数范围为4000–600cm–1;采用OMNIC透射附件对羟丙基甲基纤维素和黄原胶粉末进行测定,测定波数范围为4000–400cm–1。
实施例1:一种制备载油晶胶的方法
称取一定量具有界面活性的羟丙基甲基纤维素溶于75℃热水中,羟丙基甲基纤维素和水的组合配比为1.6:98.4wt%,另称取0.6wt%的黄原胶溶于99.4wt%的水中,将上述两种溶液按质量比1:1混合得到混合溶液,以10000rpm的速率使用高速分散机对混合溶液高速搅打充气5min,得到水泡沫,将水泡沫置于–20℃低温环境下24h,冻结后置于冷冻干燥机中进行冷冻真空干燥24h得到可食用、可载油的晶胶。
图1所示为增稠剂存在与否对水泡沫稳定性的影响,在未添加黄原胶增稠剂的水泡沫中,水泡沫在制备后4h内便完全消失,说明在冷冻期间,水泡沫在完全冻结之前就会消失,进而导致在冷冻干燥后无法形成具有致密网络结构的晶胶,最终会得到硬度低、吸油弱的晶胶,以其制备得到的脂肪替代物也会受其影响而大大降低半固体性质和持油率;而添加黄原胶后,水泡沫中泡沫的体积在制备后10h依然保持不变,可以看出黄原胶作为增稠剂起到的增稠作用能够与羟丙基甲基纤维素协同制备和提高水泡沫的稳定性,说明添加增稠剂后冻结稳定的水泡沫有利于制备网络结构更致密、硬度更高、吸油能力更强的晶胶,也有利于进一步制备性能优良的脂肪替代物。
实施例2:一种制备脂肪替代物的方法
将实施例1中得到的晶胶放置于大豆油液面上缓慢吸油30min,静置沥干至不再有油滴漏出,再以10000rpm的速率采用高速分散机高速剪切吸油后的晶胶5min,制备得到脂肪替代物。图2所示为实施例1中的水泡沫、晶胶及后续制备的脂肪替代物的制备流程、机制图。
采用气相色谱仪对制备的脂肪替代物所含脂肪酸情况进行分析,升温程序为0-3min保持130℃,然后5℃/min升温至200℃保持10min,接着2℃/min升温至220℃保持3min;分流比为20,色谱柱流量为1.8mL/min。羟丙基甲基纤维素和黄原胶通过制备晶胶后进一步吸油、剪切的方法制备含大豆油的脂肪替代物中的脂肪酸组成见表1。
表1脂肪替代物和人造奶油中脂肪酸组成分析(%)
与市售人造奶油相比,本脂肪替代物中不含C18:1(T)即反式脂肪酸,饱和脂肪酸总量低于18%,远远低于市售人造奶油,且不饱和脂肪酸总量高于市售人造奶油。因此本脂肪替代物产品符合含零反式、低饱和脂肪酸的特点,可以满足消费者对健康食品的追求。
图3所示为该脂肪替代物的类固态、粘弹性外观图,以及该脂肪替代物与市售黄油流变性质的对比图。由于通过破碎后的晶胶碎片形成的微观网络结构能够束缚住植物油,使得该脂肪替代物体系也能表现成为一种不可流动的类固体性质。图4A为羟丙基甲基纤维素浓度在混合后溶液中3.0wt%时制备的脂肪替代物的弹性模量和粘性模量,在线性粘弹区中其弹性模量、粘性模量分别在40000-50000、3000-4000Pa之间,说明该脂肪替代物具备一定的类固体性质,图4B为市售黄油的弹性模量和粘性模量,在线性粘弹区中其弹性模量、粘性模量分别在40000-50000、8000-9000Pa之间,因此本脂肪替代物与市售黄油在流变性质上接近,二者总体上呈现类似的半固体性质,因此本产品可作为市售传统脂肪的替代物。
图5为大豆油、脂肪替代物的傅里叶变换红外光谱图,图6为羟丙基甲基纤维素、黄原胶粉末的傅里叶变换红外光谱图,从图5、图6的3500–3000cm–1的波段中可以对比看出脂肪替代物中羟基的伸缩振动吸收波数比在羟丙基甲基纤维素和黄原胶中的波数更低,说明在脂肪替代物中,羟丙基甲基纤维素与黄原胶存在分子间和分子内的氢键作用,这种氢键作用连接多糖分子进一步形成了晶胶中的骨架,该骨架通过吸油、剪切破碎后即成为了维持脂肪替代物类固体性质的微观网络结构。
实施例3
称取一定量具有界面活性的羟丙基甲基纤维素溶于75℃热水中,羟丙基甲基纤维素和水的组合配比为1.6:98.4wt%、2.4:97.6wt%、3.2:96.8wt%、4.0:96.0wt%、6.0:94.0wt%,另称取0.6wt%的黄原胶溶于99.4wt%的水中,将上述两种溶液按质量比1:1混合得到混合溶液,以10000rpm的速率使用高速分散机对混合溶液高速搅打充气5min,得到水泡沫,将水泡沫置于–20℃低温环境下24h,冻结后置于冷冻干燥机中进行冷冻真空干燥24h得到晶胶;将晶胶放置于大豆油液面上缓慢吸油30min,静置沥干至不再有油滴漏出,再以10000rpm的速率采用高速分散机高速剪切吸油后的晶胶5min,制备得到脂肪替代物。
表2不同羟丙基甲基纤维素浓度下制备晶胶的吸油能力、硬度,以及脂肪替代物持油率的变化
表2中,随着羟丙基甲基纤维素浓度的提高,制备的晶胶吸油能力呈现单调减少,因此,较低的羟丙基甲基纤维素浓度有利于制备的晶胶吸收植物油,但晶胶的硬度随着羟丙基甲基纤维素浓度的提高不断提高,后续制备的脂肪替代物持油率也呈现出逐渐提高的趋势,意味着高浓度羟丙基甲基纤维素下,晶胶中的网络与脂肪替代物中的微观网络结构更密集,更有利于防止晶胶吸油后的油泄露。
图7、图8中所示含不同含量的羟丙基甲基纤维素下,脂肪替代物的流变学特性表现为,随着羟丙基甲基纤维素浓度的提高,脂肪替代物的弹性模量和粘性模量逐渐提高,说明较高的羟丙基甲基纤维素有利于制备类固体性质更强的脂肪替代物。因此,可根据需要调节羟丙基甲基纤维素的浓度,以达到在不同的应用场景中对晶胶吸油能力、硬度,以及制备的脂肪替代物持油率、流变性质的控制。优选地,混合溶液中羟丙基甲基纤维素的含量为1.2wt%~2.0wt%,即羟丙基甲基纤维素和黄原胶的质量比为(12-20):3。
图9中所示为温度对该脂肪替代物的影响,其中随着温度从5到80℃的不断增加,该脂肪替代物的弹性模量逐渐下降,但弹性模量始终高于粘性模量,使得在该温度范围内,脂肪替代物依然能够保持半固态,说明该脂肪替代物具有较好的温度稳定性。
实施例4
称取一定量具有界面活性的羟丙基甲基纤维素溶于75℃热水中,甲基纤维素和水的组合配比为3.2:96.8wt%,另称取0.6wt%的多糖增稠剂(黄原胶、羧甲基纤维素、瓜尔胶、卡拉胶、亚麻籽胶、阿拉伯胶)分别溶于99.4wt%的水中,将上述甲基纤维素溶液与每种多糖增稠剂溶液分别按质量比1:1混合得到混合溶液,以10000rpm的速率使用高速分散机对混合溶液高速搅打充气5min,得到水泡沫,将水泡沫置于–20℃低温环境下24h,冻结后置于冷冻干燥机中进行冷冻真空干燥24h得到晶胶;将晶胶放置于大豆油液面上缓慢吸油30min,静置沥干至不再有油滴漏出,再以10000rpm的速率采用高速分散机高速剪切吸油后的晶胶5min,制备得到脂肪替代物。
表3不同增稠剂种类对羟丙基甲基纤维素晶胶的吸油能力、硬度,以及脂肪替代物持油率的变化
表3中所示不同增稠剂的种类中,添加卡拉胶、亚麻籽胶的羟丙基甲基纤维素晶胶吸油能力的较高,可达到50g/g以上,次之是黄原胶、瓜尔胶、阿拉伯胶,说明添加卡拉胶、亚麻籽胶利于制备吸油能力更强、更适合作为吸油材料的晶胶。对应的晶胶硬度变化趋势与吸油能力相似,卡拉胶和亚麻籽胶能够使羟丙基甲基纤维素晶胶获得一个较高的硬度。但从对应脂肪替代物的持油率中可以看出,黄原胶、瓜尔胶的对脂肪替代物持油率的表现较好,其对应脂肪替代物能够将持油率保持在60%以上,这说明添加黄原胶、瓜尔胶利于制备更适合制作脂肪替代物的晶胶。
图10所示为添加不同增稠剂(黄原胶、羧甲基纤维素、瓜尔胶、卡拉胶、亚麻籽胶、阿拉伯胶)下水泡沫的稳定性对比,可以看出,黄原胶和卡拉胶作为增稠剂对水泡沫稳定性的增强效果更好,在制备水泡沫后24h内泡沫依然无较大变化,亚麻籽胶、羧甲基纤维素和瓜尔胶次之,对泡沫稳定性效果最差的是阿拉伯胶。因此,综合水泡沫的稳定性,晶胶的吸油能力、硬度与对应脂肪替代物的持油率性能,黄原胶、卡拉胶两种增稠剂对加强水泡沫稳定性,晶胶吸油能力和硬度,以及提高脂肪替代物持油率均有较好的效果。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (6)
1.一种制备载油晶胶的方法,其特征在于,所述方法是以纤维素醚和多糖增稠剂为原料,经搅打制备水泡沫,再经冷冻干燥制备得到载油晶胶;所述纤维素醚为羟丙基甲基纤维素或甲基纤维素;所述多糖增稠剂为黄原胶、瓜尔胶或卡拉胶;纤维素醚和多糖增稠剂的质量比为(8-30):3,混合溶液中纤维素醚的含量为1.2 wt%~2.0 wt%。
2.应用权利要求1所述的方法制备得到的载油晶胶。
3.一种吸附油脂的方法,其特征在于,所述方法是采用权利要求2所述的载油晶胶作为吸附材料,以吸附油脂。
4.根据权利要求3所述的方法,其特征在于,多糖增稠剂为卡拉胶。
5.一种脂肪替代物,其特征在于,所述脂肪替代物由权利要求2所述的载油晶胶和植物油组成,所述制备方法是将权利要求2所述的晶胶浸泡于植物油中,取出即得。
6.权利要求5所述的脂肪替代物在制备烘烤食品、肉制品、调味品和冷冻食品方面的应用。
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