CN113229485A - 一种速溶植物淀粉的制备方法及应用 - Google Patents
一种速溶植物淀粉的制备方法及应用 Download PDFInfo
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Abstract
本发明公开了一种速溶植物淀粉的制备方法及应用,该方法包括以下步骤,(1)提取淀粉:使用亚硫酸钠溶液于室温下浸泡鹰嘴豆,除去种皮和胚芽,打浆,过滤后取沉淀物用NaOH溶液脱除蛋白,清洗后烘干、粗粉碎后得粗粉;(2)气流粉碎:将所述粗粉经气流粉碎,收集淀粉;(3)酶解:将所述淀粉配置成糊状液,调节温度和pH,加入酶开始酶解,酶解一定时间后,灭酶取上清液;(4)干燥过筛,即得速溶鹰嘴豆淀粉,其淀粉含量在大于80%,DE为2~4。本发明使用气流超微粉碎技术,使鹰嘴豆淀粉粉碎成微细化的淀粉,达到脂肪模拟物效果,改善了冲调性,达到即冲即溶,用在蛋糕中,可替代20%的脂肪。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种速溶植物淀粉的制备方法及应用,尤其是速溶鹰嘴豆淀粉的制备方法及应用。
背景技术
鹰嘴豆,又名桃豆,鸡豌豆,是世界第二大消费豆类,在我国新疆等地区有一定面积的分布。鹰嘴豆淀粉含量丰富,占40~60%,具有板栗风味,可同小麦一起磨成混合粉食用,另外鹰嘴豆淀粉是棉毛、丝等纺织原料上浆和抛光的优质原料,也可作为胶黏剂。
速溶食品满足了人们这一需求,具有营养成分丰富,冲调即食,携带方便等特点。目前国内外研究学者研究了速溶大米粉,速溶葛根粉,速溶香蕉粉等各种速溶即食粉,但涉及鹰嘴豆速溶淀粉的相关研究相对较少。为提高淀粉在冷水,温水中的溶解性,目前制备速溶淀粉普遍采用的是生产预糊化淀粉从而获得易溶于冷水的变性淀粉。速溶淀粉的制备工艺一般为:原材料→预处理→冲调性改进→干燥→产品。一些新兴的加工技术也在不断应用到淀粉的冲调性改进中来,如酶技术、发酵技术、超微粉碎技术和挤压膨化技术等。超微粉碎技术是一种高新物理改性技术,利用物理方法如机械或流体动力,克服淀粉内部的凝聚力,从而达到粉碎淀粉的目的。这种技术可使淀粉的粒度达到10微米至1微米。气流粉碎是超微粉碎技术之一,利用高速喷射的气流对物料进行粉碎,物料颗粒在冲击、碰撞、摩擦、剪切等作用下被粉碎,经气流分级后被收集。因而气流粉碎可改变淀粉颗粒的晶体结构,理化性质,进而改变淀粉食品的冲调性。而且这种技术生产工艺简单,无污染,产品纯度高,粉碎效果好。酶法改性是另一种安全,高效的改性方式。常用的淀粉酶包括α-淀粉酶、β-淀粉酶、葡萄糖淀粉酶、普鲁兰酶等。常用的干燥技术有喷雾干燥、热风干燥、滚筒干燥和脉冲式流化床干燥等。喷雾干燥是一种比较理想的干燥方法,适合于溶液、乳浊液、悬浊液、糊状液等流动性好的液状料干燥。但需要严格控制温度。进出风温度较高或较低可能会导致物料的焦化现象或粘壁现象,影响产品质量和集粉率。
食品体系通常使用琼脂、果胶、刺槐豆胶、阿拉伯胶等胶凝剂,一般在非常热的水中溶解后才能使用,用于凝胶的典型果胶需要大约65%的糖固体才能产生凝胶。淀粉经过加工后可形成双螺旋形式缠绕的凝胶,一方面可以用来增稠,稳定体系,另一方面赋予淀粉类似脂肪的口感,作为奶油等脂肪的替代品原料。目前大米淀粉、玉米淀粉、马铃薯淀粉均可生产凝胶淀粉制备脂肪模拟物,而鹰嘴豆淀粉的相关研究报道较少。
发明内容
发明目的:为了克服现有技术中存在的不足,本发明提供一种速溶植物淀粉的制备方法及应用。
技术方案:为实现上述目的,本发明提供如下技术方案:一种速溶植物淀粉的制备方法,其包括以下步骤,(1)提取淀粉:使用亚硫酸钠溶液于室温下浸泡鹰嘴豆,除去种皮和胚芽,打浆,过滤后取沉淀物用NaOH溶液脱除蛋白,清洗后烘干、粗粉碎后得粗粉;(2)气流粉碎:将所述粗粉经气流粉碎,收集淀粉;(3)酶解:将所述淀粉配置成糊状液,调节温度和pH,加入酶开始酶解,酶解一定时间后,灭酶取上清液;(4)干燥:将所述上清液调pH至6.0~6.5,干燥,过筛,即得速溶鹰嘴豆淀粉。
优选的,步骤(3)中所用酶为复合淀粉酶,由葡萄糖淀粉酶(9400U/g)与支链淀粉酶(15000U/g)组成。
优选的,步骤(3)中,所述酶解的酶加量为0.2~0.6%(w/w),酶解时间为0.5~1.0h。
优选的,步骤(3)中,所述糊状液的浓度为20~30%;所述调节温度和pH,其为调节至温度55~65℃、pH4.0~5.0。
优选的,步骤(2)中,所述气流粉碎,其空气压力为0.5~1.0MPa,温度为30~50℃,分级轮转速为2000~4000rpm/min。
优选的,步骤(4)中,所述干燥为喷雾干燥,其进风温度为150~180℃,出风温度为80~90℃。
优选的,步骤(1)中,所述亚硫酸钠溶液的浓度为0.2%~0.5%,所述NaOH溶液的浓度为0.01~0.10mol/L;所述浸泡其时间为10~30h,所述打浆后需静置3~5h再过滤;所述烘干,其温度为40~60℃,烘干后的水分含量低于10%。
作为本发明的另一方面,本发明提供一种速溶植物淀粉,所述淀粉的淀粉含量大于80%,DE为2~4。
作为本发明的另一方面,本发明提供一种速溶植物淀粉在制备脂肪模拟物中的应用。
本发明的有益效果如下:
1、本发明使用气流超微粉碎技术,使鹰嘴豆淀粉粉碎成微细化的淀粉,改善了冲调性,达到即冲即溶;另外,超微粉碎预处理,便于后续的酶解,一定程度上减少了用酶量;
2、本发明通过优化复合酶的作用条件,利用其限制性酶解,控制制备出的速溶鹰嘴豆淀粉的DE在2~4,平均粒径约3μm,达到脂肪模拟物效果;
3、本发明生产属于物理加工过程,工艺简单。所用试剂均为食品级,不添加任何载体,不但保留了鹰嘴豆淀粉中的活性物质与营养成分,而且绿色健康,安全高效。
附图说明
图1:不同酶制剂作用下产物的DE值和水溶性
图2加酶量对DE值的影响;
图3为时间对DE值的影响结果图;
图4:鹰嘴豆淀粉的扫描电镜图,其中图a为原料鹰嘴豆淀粉,电镜放大倍数:×1000;图b为分级轮转速3000rpm/min微细化鹰嘴豆淀粉电镜放大倍数:×2000。
具体实施方式
下面结合具体实例对本发明作更进一步的说明。
实施例1
(1)提取淀粉:使用0.3%亚硫酸钠溶液于室温下浸泡鹰嘴豆,浸泡24h,除去种皮和胚芽,用胶体磨打浆,反复几次后过滤。将滤液静置4h,倾去上清,沉淀用0.05mol/L的NaOH溶液脱除蛋白,用水清洗至pH为中性。40℃烘干至水分含量为8%,用万能粉碎机粗粉碎后过120目筛即得鹰嘴豆淀粉。
(2)气流粉碎:将上述提取制备的淀粉经气流粉碎机粉碎,条件为:空气压力0.70MPa,温度40℃,分级轮转速3000rpm/min。收集淀粉。
(3)酶解:将上述气流粉碎后的淀粉配置成浓度20%的糊状液,调节温度60℃,pH4.3,加入0.2%复合淀粉酶,开始酶解。酶解40min后,灭酶,停止反应。
(4)喷雾干燥:将酶解液调pH至6.5,喷雾干燥,其进风温度为170℃,出风温度为85℃,过筛,即得速溶鹰嘴豆淀粉。用酶解法GB/T 5009.9-2008测定其淀粉含量,该速溶鹰嘴豆淀粉的淀粉含量为85.36%。
气流粉碎条件的优化:
采用气流粉碎机对鹰嘴豆淀粉进行粉碎,通过调整气流粉碎机的电机的转速,依次得到5种超鹰嘴豆淀粉样品,其粒径测定结果列于表1。
随着电机转速的提高,鹰嘴豆淀粉的平均粒径不断减小。当转速提高到5000rpm/min时,粒径变化不明显(p>0.05)。综合考虑淀粉的粒径和电机损耗,将电机转速范围定为2000~4000rpm/min。
表1:鹰嘴豆淀粉的粒径分析结果
淀粉酶的筛选:
将气流粉碎后的鹰嘴豆淀粉配置成500mL的浓度20%的糊状液,分别加入中温α-淀粉酶(4000U/g)、β-淀粉酶(5200U/g)、葡萄糖淀粉酶(5600U/g)、普鲁兰酶(500U/mL)及复合淀粉酶(9400U/g葡萄糖淀粉酶+15000U/g支链淀粉酶)进行酶解,各酶添加量均为0.2%,酶解时长1h。酶解完成后,50℃恒温烘箱烘干,测量DE值和水溶性,结果如图1。各酶最适作用条件参考无锡市酶制剂厂的产品说明书,见表2。
表2:各酶最适作用温度和pH
如图1所示,不同酶制剂对鹰嘴豆淀粉的作用效果不同。淀粉是通过由α-1,4糖苷键连接的直链淀粉和在α-1,6位点有分支结构的支链淀粉组成的。α-淀粉酶作用于淀粉分子的α-1,4糖苷键,不能水解α-1,6糖苷键,水解产物有葡萄糖、麦芽糖和麦芽三糖等;β-淀粉酶从淀粉的非还原端开始,以两个葡萄糖残基为单位,依次水解α-1,4糖苷键,产生麦芽糖和大分子糊精,故其水溶性相对较低;葡萄糖淀粉酶从淀粉或类似物分子的非还原末端顺序切开α-1,4糖苷键,生成β-葡萄糖。此外,它也能水解α-1,6糖苷键和α-1,3糖苷键;普鲁兰酶是一类脱支酶,作用于淀粉分子的α-1,6糖苷键,通过水解减少支链淀粉转为直链淀粉。本发明采用的复合淀粉酶由葡萄糖淀粉酶和支链淀粉酶组成,可以通过水解α-1,6糖苷键来降低淀粉的分子量,从而增加水溶性,同时又能切开α-1,4糖苷键,生成β-葡萄糖,从而产生DE值。综合考虑水溶性和产物的DE值,本发明选择复合淀粉酶作为鹰嘴豆淀粉的水解用酶。不同酶的作用位点不同,导致生成物不同。所以通过比较不同酶的作用,控制和优化选定酶的作用条件,使产物的DE值控制在一定程度(2-4),同时保证水溶性。如果不配合使用酶制剂,单纯超微粉碎,虽然溶解性好,但是DE值达不到,不利于后续形成脂肪模拟物,加到蛋糕中,作为脂肪替代物。
复合酶酶解条件优化:
加酶量对DE值的影响
将气流粉碎后的鹰嘴豆淀粉配置成500mL的浓度20%的糊状液,分别加入0.1%,0.2%,0.4%,0.6%,0.8%,1.0%的复合淀粉酶水解,温度为60℃,pH为4.3,酶解时长1h。酶解完成后,50℃恒温烘箱烘干,测量DE值。
时间对DE值的影响
将气流粉碎后的鹰嘴豆淀粉配置成500mL的浓度20%的糊状液,加入0.4%的复合淀粉酶,温度为60℃,pH为4.3,分别酶解0.1h,0.3h,0.5h,1.0h,2.0h,3.0h。酶解完成后,50℃恒温烘箱烘干,测量DE值。
研究表明DE值在2-3的产品更适合做脂肪模拟物,其原因在于,淀粉与水结合,形成具有三维网状结构的凝胶,凝胶网孔中可截留大量的水,具有一定的流动性,其口感类似脂肪,能产生奶油状润滑感与粘稠感。当产品水解度太低时,凝胶强度太大,水的流动性较差;而水解度过高时,淀粉的长分子链被切断,凝胶强度降低或不能形成凝胶。故控制加酶量在0.2~0.6%,酶解时间为0.5~1.0h。
实施例2
(1)提取淀粉:使用0.5%亚硫酸钠溶液于室温下浸泡鹰嘴豆,浸泡30h,除去种皮和胚芽,用胶体磨打浆,反复几次后过滤。将滤液静置4h,倾去上清,沉淀用0.10mol/L的NaOH溶液脱除蛋白,用水清洗至pH为中性。40℃烘干至水分含量为8%,用万能粉碎机粗粉碎后过120目筛即得鹰嘴豆淀粉。
(2)气流粉碎:将上述提取制备的淀粉经气流粉碎机粉碎,条件为:空气压力1.0MPa,温度30℃,分级轮转速3000rpm/min。收集淀粉。
(3)酶解:将上述气流粉碎后的淀粉配置成浓度30%的糊状液,调节温度60℃,pH4.3,加入0.6%复合淀粉酶,开始酶解。酶解1h后,灭酶,停止反应。
(4)喷雾干燥:将酶解液调pH至6.5,喷雾干燥,其进风温度为180℃,出风温度为90℃,过筛,即得速溶鹰嘴豆淀粉。该速溶鹰嘴豆淀粉的淀粉含量为84.42%。
对比例1
提取淀粉:使用0.3%亚硫酸钠溶液于室温下浸泡鹰嘴豆,浸泡24h,除去种皮和胚芽,用胶体磨打浆,反复几次后过滤。将滤液静置4h,倾去上清,沉淀用0.05mol/L的NaOH溶液脱除蛋白,用水清洗至pH为中性。40℃烘干至水分含量为8%,用万能粉碎机粗粉碎后过120目筛即得鹰嘴豆淀粉。该鹰嘴豆淀粉的淀粉含量为85.67%。
对比例2
(1)提取淀粉:使用0.3%亚硫酸钠溶液于室温下浸泡鹰嘴豆,浸泡24h,除去种皮和胚芽,用胶体磨打浆,反复几次后过滤。将滤液静置4h,倾去上清,沉淀用0.05mol/L的NaOH溶液脱除蛋白,用水清洗至pH为中性。40℃烘干至水分含量为8%,用万能粉碎机粗粉碎后过120目筛即得鹰嘴豆淀粉。
(2)气流粉碎:将上述提取制备的淀粉经气流粉碎机粉碎,条件为:空气压力0.70MPa,温度40℃,分级轮转速3000rpm/min。收集得到淀粉。该鹰嘴豆淀粉的淀粉含量为85.12%。
对比例3
(1)提取淀粉:使用0.3%亚硫酸钠溶液于室温下浸泡鹰嘴豆,浸泡24h,除去种皮和胚芽,用胶体磨打浆,反复几次后过滤。将滤液静置4h,倾去上清,沉淀用0.05mol/L的NaOH溶液脱除蛋白,用水清洗至pH为中性。40℃烘干至水分含量为8%,用万能粉碎机粗粉碎后过120目筛即得鹰嘴豆淀粉。
(2)酶解:将上述得到的鹰嘴豆淀粉配置成浓度20%的糊状液,调节温度60℃,pH4.3,加入0.6%复合淀粉酶,开始酶解。酶解40min后,灭酶,停止反应。
(3)喷雾干燥:将酶解液调pH至6.5,喷雾干燥,其进风温度为170℃,出风温度为85℃,过筛,收集得到淀粉。该鹰嘴豆淀粉的淀粉含量为84.98%。
对比例4
(1)提取淀粉:使用0.5%亚硫酸钠溶液于室温下浸泡鹰嘴豆,浸泡30h,除去种皮和胚芽,用胶体磨打浆,反复几次后过滤。将滤液静置4h,倾去上清,沉淀用0.10mol/L的NaOH溶液脱除蛋白,用水清洗至pH为中性。40℃烘干至水分含量为8%,用万能粉碎机粗粉碎后过120目筛即得鹰嘴豆淀粉。
(2)气流粉碎:将上述提取制备的淀粉经气流粉碎机粉碎,条件为:空气压力1.0MPa,温度30℃,分级轮转速3000rpm/min。收集淀粉。
(3)酶解:将上述气流粉碎后的淀粉配置成浓度30%的糊状液,调节温度60℃,pH4.3,加入0.6%复合淀粉酶,开始酶解。酶解5h后,灭酶,停止反应。
(4)喷雾干燥:将酶解液调pH至6.5,喷雾干燥,其进风温度为180℃,出风温度为90℃,过筛,即得速溶鹰嘴豆淀粉。该速溶鹰嘴豆淀粉的淀粉含量为84.01%。
对上述实施例获得的速溶鹰嘴豆淀粉进行检测,具体方法如下:
粒径:使用马尔文激光粒度仪测定粒径。
DE:DE值也称葡萄糖值,DE值为溶液中还原糖含量与总固形物含量之比。还原糖测定参照3,5-二硝基水杨酸比色法;可溶性固形物采用阿贝折光仪法测定。
润湿性:取200mL的25℃蒸馏水放入250mL烧杯中,将0.5g鹰嘴豆淀粉均匀铺在水面上,测定从样品加入到完全沉降所需要的时间,时间越短,润湿性越好;
分散性:取50mL的25℃蒸馏水放入100mL烧杯中,将5g鹰嘴豆淀粉加入并用机器搅拌,测定从开始搅拌到完全分散所需要的时间,时间越短,分散性越好;
水溶性:用蒸馏水将样品配制成质量分数为10%的糊状液,混匀后离心,记录上清液重量;
持水性:配制浓度为25%样品糊,然后5000rpm/min下离心15min,记录析出水的重量,持水性计算公式为:
凝胶性:用蒸馏水配制成质量分数为20%的淀粉糊状液,采用质构仪测定凝胶性质。
采用扫描电子显微镜观察淀粉颗粒形态特征。
由图4可知,原淀粉颗粒形状近似椭圆形,颗粒表面光滑。当淀粉经气流粉碎后,淀粉颗粒在破擦、碰撞等机械力作用下,淀粉颗粒产生物理性分解,粒径明显降低。淀粉颗粒形状不规则,颗粒表面粗糙。
表3:速溶鹰嘴豆淀粉的粒径
表4:鹰嘴豆淀粉的物理品质评价
对比例1中显示的是原鹰嘴豆淀粉的物理品质。原淀粉糊状液中淀粉颗粒粒径较大,淀粉分子链较长,分子链之间结合紧密,不利于与水分子结合,导致吸水性、持水性较差;吸水后会产生沉淀,故而原淀粉的水溶性、润湿性较差。当淀粉经气流超微粉碎后,颗粒晶体结构破坏,平均粒径在10μm以下,更多氢键暴露,水更易进入颗粒内部与氢键结合,故而淀粉的润湿性、分散性及水溶性有所提高。但是由于淀粉大分子链被打断,不能形成强大的网络结构,凝胶强度降低。
本发明中所用酶为复合淀粉酶,由葡萄糖淀粉酶与支链淀粉酶组成。支链淀粉酶作用于淀粉分子的α-1,6糖苷键,通过水解减少支链淀粉转为直链淀粉;葡萄糖淀粉酶可同时作用于α-1,4糖苷键和α-1,6糖苷键,水解产生葡萄糖。实施例1和实施例2的DE分别为2.78,3.16,对比例4中延长了酶的作用时间,其DE为6.23,凝胶性能相比实施例1和实施例2有所下降,且随着DE值的增加,三维网状结构变得疏松不能截留更多的水分,因而持水性下降。研究表明,直连淀粉含量越高,凝胶强度越大。故本发明中通过对复合酶的作用条件优化,一方面通过增加直链淀粉的含量,促进淀粉溶解,增加凝胶强度;另一方面控制产品的DE值在2~4,使其具备较好的脂肪口感。
实施例3:脂肪替代实验
依据表5中配方,制备蛋糕。蛋糕生产工艺:
鸡蛋+白砂糖→高速搅打→筛入低筋面粉→脱脂奶、黄油(或脂肪模拟物)→搅拌均匀→倒入模具→烘烤
烘烤时上下火135℃,中低层烤50分钟,冷却至常温。以速溶鹰嘴豆淀粉为脂肪模拟物,脂肪替代率为10%、20%、40%、60%、80%与不加黄油和全部黄油做对比。脂肪替代率为脂肪替代品的质量与总脂肪质量之比。
表5:不添加脂肪模拟物蛋糕配方
表6:蛋糕感官评价
当速溶鹰嘴豆淀粉的脂肪替代率在20%以内时,与黄油相比,模拟物在形态、色泽等方面无太大变化。随着替代率的增加,各方面的评分逐渐下降,可能是由于模拟物与黄油混合后的乳化稳定性不高,且凝胶强度随着模拟物的增加而降低,从而破坏了原有的黄油组织形态,进而影响了各方面的评分。故速溶鹰嘴豆淀粉的最佳脂肪替代率在20%。
以上所述仅是本发明的优选实施方式,应当指出:对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (9)
1.一种速溶植物淀粉的制备方法,其特征在于:包括以下步骤,
(1)提取淀粉:使用亚硫酸钠溶液于室温下浸泡鹰嘴豆,除去种皮和胚芽,打浆,过滤后取沉淀物用NaOH溶液脱除蛋白,清洗后烘干、粗粉碎后得粗粉;
(2)气流粉碎:将所述粗粉经气流粉碎,收集淀粉;
(3)酶解:将所述淀粉配置成糊状液,调节温度和pH,加入酶开始酶解,酶解一定时间后,灭酶取上清液;
(4)干燥:将所述上清液调pH至6.0~6.5,干燥,过筛,即得速溶鹰嘴豆淀粉。
2.如权利要求1所述的速溶植物淀粉的制备方法,其特征在于:所用酶为复合淀粉酶,由葡萄糖淀粉酶(9400U/g)与支链淀粉酶(15000U/g)组成。
3.如权利要求1~2任一项所述的速溶植物淀粉的制备方法,其特征在于:步骤(3)中,所述酶解的酶加量为0.2~0.6%(w/w),酶解时间为0.5~1.0h。
4.如权利要求3所述的速溶植物淀粉的制备方法,其特征在于:步骤(3)中,所述糊状液的浓度为20~30%;所述调节温度和pH,其为调节至温度55~65℃、pH4.0~5.0。
5.如权利要求3所述的速溶植物淀粉的制备方法,其特征在于:步骤(2)中,所述气流粉碎,其空气压力为0.5~1.0MPa,温度为30~50℃,分级轮转速为2000~4000rpm/min。
6.如权利要求3所述的速溶植物淀粉的制备方法,其特征在于:步骤(4)中,所述干燥为喷雾干燥,其进风温度为150~180℃,出风温度为80~90℃。
7.如权利要求1~2、4~5任一项所述的速溶植物淀粉的制备方法,其特征在于:步骤(1)中,所述亚硫酸钠溶液的浓度为0.2%~0.5%,所述NaOH溶液的浓度为0.01~0.10mol/L;所述浸泡其时间为10~30h,所述打浆后需静置3~5h再过滤;所述烘干,其温度为40~60℃,烘干后的水分含量低于10%。
8.如权利要求1~7所述方法得到的速溶植物淀粉,其特征在于:淀粉含量大于80%,DE为2~4。
9.权利要求8所述的速溶植物淀粉在制备脂肪模拟物中的应用。
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