CN113243407A - 甘露糖赤藓糖醇脂在制备冷冻面团改良剂中的应用 - Google Patents
甘露糖赤藓糖醇脂在制备冷冻面团改良剂中的应用 Download PDFInfo
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Classifications
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
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Abstract
本发明公开了甘露糖赤藓糖醇脂在制备冷冻面团改良剂中的应用,属于食品加工技术与添加剂领域。本发明提供的冷冻面团改良剂的配方中,糖脂类改良剂MEL‑A有助于提高冷冻面团的弹性,降低冷冻面团中自由水的含量,加强面筋网络的强度,减少冷冻过程形成的冰晶对面团的危害。MEL‑A还可作为抑菌剂,有助于抑制面包常见致病细菌蜡样芽孢杆菌的生长,从而防止冷冻面团及面包产品的腐败变质。本发明提供的冷冻面团制备的面包,面包体积更大,拥有更多数量的气孔,持气性更佳。
Description
技术领域
本发明涉及食品加工技术与添加剂领域,涉及一种新型生物糖脂类冷冻面团改良剂及其加工应用。
背景技术
面包是最常见的主食之一,满足全球人民的能量需求,也是生产历史最悠久的发酵食品。随着烘焙食品市场规模的不断扩大,消费者对新鲜面包的需求也不断提高,冷冻面团因其独特的优势,在烘焙行业中得到广泛关注及应用。相对于传统面包,冷冻面团对面包制作和面包烘焙工序进行分离,有利于面包生产标准化及控制面包生产成本;冷冻面团种类多样,货架期长,可有效控制库存,实现按需供货,从而降低损耗。然而冷冻面团在冷冻储藏过程中,形成的冰晶会造成酵母活力的下降、面团筋力的削弱,以及持气力降低。冷冻面团的醒发时间延长、结构强度降低,导致面包的口感粗糙、体积减小。
冷冻面团改良剂包括乳化剂、亲水胶体、酶制剂等。其中,乳化剂具有双亲性,可与面筋蛋白互相交联形成三维网络结构,提高面团的韧性、强度和搅拌耐力,改善面团的持气性,增大面包体积,降低面包芯的硬度,是烘焙行业中常见的强筋剂。此外,食品乳化剂可与淀粉相互作用形成复合物,减少面筋与淀粉之间的水分迁移,延缓淀粉吸水老化,从而有效延迟面包老化。
例如专利文献CN111296522A公开了一种酵母类冷冻面团改良剂,通过复配酵母、乳化剂(包括10-12份的失水山梨醇单硬脂酸酯、5-8份的海藻酸胶、3-6份的葡聚糖和3-5份的果聚糖)、抗冷冻剂(包括4-6份的黄原胶、2-4份的山梨醇、4-8份的蔗糖脂肪酸酯),改善面团的耐冷冻性,可使得面团在冷冻情况下仍然具有良好的发酵力,进而表现出良好的烘焙性能;通过添加基础料包括改性磷脂、蔗糖脂和淀粉,功能料包括维生素C、复合酶(包括5-6份的木聚糖酶、3-5份的麦芽糖淀粉酶、2-6份的α-淀粉酶和1-3份的葡糖氧化酶)、海藻糖和黄原胶,使制作出的面团的持气力和持水率显著提高,可在加工后口感松软。
另外,微生物污染是影响面包品质的重要因素,甚至会导致食源性疾病的爆发,对公共卫生安全构成严重威胁。面包腐败变质通常与芽孢杆菌属(Bacillus)有关,会出现面包屑变色、质地发粘并产生水果味等现象,严重影响了面包的保质期和质量。由于芽孢具有极高的耐热性,很难在面包制作、烘焙过程中被杀灭,因此添加抑菌剂是防止芽孢杆菌污染面包的有效手段。
因此,开发既能抑菌又能改善冷冻面团因冷冻储藏造成酵母活力下降、面团筋力削弱等问题的食品级改良剂是本领域技术人员需要解决的问题。
发明内容
本发明的目的在于提供一种冷冻面团改良剂,以解决现有技术中存在的冷冻面团中面筋结构损坏、面包易被芽孢杆菌污染的问题。
为实现上述目的,本发明采用如下技术方案:
结构式如式(Ⅰ)所示的A型甘露糖赤藓糖醇脂作为冷冻面团改良剂在制备冷冻面团中的应用,
本发明研究表明,A型甘露糖赤藓糖醇脂(MEL-A)可作为改善冷冻面团性质、减少微生物污染的改良剂及抑菌剂,为提高冷冻面团技术和面包生产品质及其安全性提供一种较为可行的方法。
进一步的,在制备冷冻面团过程中,以面粉质量份100份计,A型甘露糖赤藓糖醇脂的添加量为0.5~1.5份。
作为优选,以面粉质量份100份计,A型甘露糖赤藓糖醇脂的添加量为0.5~1.0份。
进一步的,所述冷冻面团的配方为:以面粉质量份100份计,原料还包括:糖2.5-4.5份、酵母0.8-1.5份、盐0.8-1.2份、黄油2.5-4.5份、A型甘露糖赤藓糖醇脂0.5~1.5份、水55-60份。
所述冷冻面团的制备方法包括以下步骤:
(1)将除了黄油、盐的其他原料置于搅拌机中搅打,形成光滑面团;
(2)向面团中加入黄油、盐继续搅打混匀,得到半成品面团;
(3)搅打好的半成品面团松弛后,进行分割、包装,置于-80℃冰箱中速冻,然后保存在-20℃冰箱中。
作为优选,步骤(1)中,以60~80rpm搅打5分钟;步骤(2)中,以140~160rpm搅打10~15分钟。
进一步的,所述冷冻面团制作成面包的方法包括:
1)将冷冻面团解冻至表面无明显水分,于37℃下醒发;
2)将醒发好的面团放入烤箱,在上下火180℃下烘烤35-40分钟,制得面包。
作为优选,步骤1)中,醒发终点为原面团体积的1.5-2倍。
与现有技术相比,本发明具有以下优点:
本发明提供的冷冻面团改良剂的配方中,糖脂类改良剂MEL-A有助于提高冷冻面团的弹性,降低冷冻面团中自由水的含量,加强面筋网络的强度,减少冷冻过程形成的冰晶对面团的危害。MEL-A还可作为抑菌剂,有助于抑制面包常见致病菌蜡样芽孢杆菌的生长,从而防止冷冻面团及面包产品的腐败变质。本发明提供的冷冻面团制备的面包,面包体积更大,拥有更多数量的气孔,持气性更佳。
附图说明
图1为A型甘露糖赤藓糖醇脂结构图。
图2为冷冻面团的流变学特性,(A):弹性模量G',(B):粘性模量G”,(C):损耗角正切tanδ(G”/G')。
图3为冷冻面团中游离巯基的含量。
图4为冷冻面团的分子量分布,A为对照组,B为0.5%MEL-A,C为1%MEL-A,D为1.5%MEL-A。
图5为面团的扫描电镜图,左图标尺为1mm,右图标尺为200μm。
图6为面包切片图(上)及其二值化图(下)。
具体实施方式
下面结合具体实施例对本发明做进一步说明,但本发明并不局限于此。若无特别说明,实施例中所用的技术手段均为本领常用技术手段,所用试剂均为市售商品。
实施例1冷冻面团的制备
面团基础配方(以面粉质量计)为:糖4%、盐1.2%、干酵母1.2%、黄油4%和水60%。在面团基础配方的基础上,添加不同含量的MEL-A(0%、0.5%、1%和1.5%)作为面粉改良剂。
采用后油、后盐法制备面团。先将除去黄油、盐的所有原料置于和面机中以低速搅打5分钟,形成光滑面团后加入黄油、盐以高速继续搅打10-15分钟,搅打均匀即可。搅打好的面团松弛5分钟进行分割、成型,置于无菌塑封袋中密封。将一部分面团置于-80℃冰箱中速冻,然后保存在-20℃冰箱中。预冻后的面团使用真空冷冻干燥机,冷冻干燥后打粉备用。
实施例2冷冻面团的性能检测及结构观察
将面团解冻至表面无明显水分,置于发酵箱中醒发至终点,醒发条件为37℃。
(1)流变学特性
取2g面团中间部位于样品台上,进行动态应变扫描和动态频率扫描。动态应变扫描:选择直径为35mm的平板夹具,间距为1mm,温度25℃,应变扫描范围为0.01%~100%,样品静置时间设为5min。通过应变扫描确定样品的线性粘弹区。本实验最终选择应变值为0.1%。动态频率扫描:参考Gengjun Chen2的测试条件,结合仪器和样品特性,确定本实验测试条件为:选择直径为25mm的平板夹具,应变值为0.1%(LVR内),间距为1mm,温度25℃,频率扫描范围为0.1~100Hz,线性取点100个。通过动态频率扫描测定样品的弹性模量G'、粘性模量G”以及损耗角正切tanδ(G”/G')。
图2中,所有面团样品的弹性模量和粘性模量随频率的增大而增大。面团的弹性模量始终大于粘性模量,损耗角小于1,说明面团以弹性模量为主,表现出较强的固态特性。添加MEL-A的面团样品弹性模量和粘性模量均显著高于对照组,且弹性模量和粘性模量随着MEL-A浓度的提高而增大,但弹性模量的增幅远大于粘性模量。添加MEL-A的面团样品损耗角正切小于对照组,并与MEL-A浓度呈负相关。
实验结果说明MEL-A对冷冻面团的粘弹性有显著影响,面团的硬度变大,延展性变低,表现出较强的固态特性。
(2)热力学特性
精确称取5-10mg面团,小心置于铝制坩埚中,密封。以密封的空坩埚为对照,在流速为40mL/min的氮气保护下,以10℃/min从室温(20℃)降至-40℃,然后再以10℃/min升温至40℃,得到DSC分析曲线,记录结晶和融化过程中的焓变和温度。水分形态分析:假设面团中水的热焓值ΔH0与纯水的相同,即334J/g,则从DSC图上0℃附近吸收热量的焓变ΔH,即可计算出可冻结水(Wfro)的百分比。
表1中,根据DSC图的数据分析,不同浓度MEL-A对冷冻面团融化焓值的影响不同,添加最高浓度MEL-A(1.5%)面团的融化焓值最低,远低于对照组,导致面团中自由水的也最低。这说明MEL-A可降低面团中水分的流动性,并促进面筋网络的水合作用,可有效减少冷冻过程中冰晶的形成对面团结构的破坏。
表1
样品 | ΔH(J/g) | 自由水(%) | 非自由水(%) |
对照组 | 57.25±1.55 | 17.14±0.46 | 24.18±0.38 |
0.5%MEL-A | 57.62±8.18 | 17.25±2.45 | 24.44±2.12 |
1%MEL-A | 58.50±1.28 | 17.51±0.38 | 24.03±0.31 |
1.5%MEL-A | 50.98±2.93 | 15.26±0.88 | 25.69±0.72 |
(3)游离巯基含量
采用Ellman试剂定量测定游离硫醇基团。三甘氨酸-EDTA缓冲液(TGE)由92mmol/L甘氨酸、4.1mmol/L EDTA和86mmol/L Tris-HCl(pH8.0)组成。将2.5%(w/v)的SDS溶于TGE中制备反应缓冲液SDS-TGE。将Ellman试剂(5,50-二硫代苯硝基甲酸)溶解于TGE缓冲液中,得到5mg/L的显色缓冲液(DTNB-TGE)。用5mL SDS-TGE缓冲液提取冻干面团(精确为50mg),涡旋至完全溶解。2000g离心10min,取1mL上清液,加入50μL DNTB-TGE缓冲液后,每个样品避光孵育30分钟,10000g离心20分钟。在412nm处测定上清液的吸光度,并用还原性谷胱甘肽测定的标准曲线定量。
图3中,不同浓度MEL-A对面团中游离巯基的含量具有显著影响。随着MEL-A的浓度增加,面团中巯基含量显著降低,远低于对照组,并且与MEL-A浓度呈负相关。面团中面筋蛋白通过二硫键(SS)连接,构成复杂的面筋网络结构。面团中游离巯基含量的降低,意味着MEL-A有助于在面团中形成更多的二硫键(SS),从而增加面筋结构的强度,提高面团的韧性。
(4)蛋白胶分析
取50mg冻干面团,用1mL非还原性缓冲液(0.125mol/L Tris-HCl、2%的十二烷基硫酸钠、10%的甘油和0.01%的溴苯酚蓝)提取。将样品以4:1的比例与5%β-巯基乙醇的缓冲液混合,在沸水中加热5min。用于SDS-PAGE分析,将10μL的混合物装入5%浓缩胶和10%分离胶中进行分离。
图4的蛋白胶图中,MEL-A与面筋蛋白的分子量分布有关。与对照组相比,MEL-A处理后的蛋白条带密度明显下降,尤其是醇溶蛋白(<50kDa)。
结果表明,MEL-A促使面团上清液中低分子量的可溶性蛋白减少,而高分子量聚合物(>130kDa)含量增加,这可能是因为形成了MEL-A与面筋蛋白的高分子量聚合物。
(5)微观结构观察
将冻干处理后的面团用手掰开,取面团内表面固定在粘有导电胶布的载物台上,经离子溅射仪镀金后用Hitachi SU-8010型扫描电子显微镜拍照,以30倍和200倍放大倍数对样品的横断面进行观察。
图5是面团的扫描电镜图,面团横截面在30倍的放大倍数下,对照组显示出连续的面筋网络结构和嵌于其中的淀粉颗粒,而MEL-A处理后面团结构显得更加疏松,面筋蛋白网络出现延展趋势。而在200倍的放大倍数下,MEL-A处理组暴露出来的淀粉颗粒数量显著低于对照组,说明MEL-A有助于延展面筋网络,促进更多的淀粉颗粒包裹其中,从而提高了面筋结构的筋力。
实施例3面包制作及质构分析
(1)面包制作
将面团解冻至表面无明显水分,置于发酵箱中醒发至终点,醒发条件为37℃。醒发好的面团放入烤箱,在上下火180℃下烘烤35-40分钟,冷却至室温后切成2mm薄片(拍照),如图6所示。用油菜籽排空法测定面包体积,从而计算出面包比容。
(2)面包的质构特性
将面包薄片使用TPA模式,选用P/36R探头测定其质构特性,测定条件为:测前速度2mm/s,测试速度2mm/s,应变模式,形变50%,一组五次平行。
表2中,面包比容值随着MEL-A添加量的提高而增大,说明MEL-A有效促进了面包体积的增大。面包的质构特性也受到了MEL-A的影响。不同浓度MEL-A对面包硬度的影响有差异,低浓度降低了面包的硬度,而高浓度(1.5%)显著提高了面包的硬度。与对照相比,面包的弹性随着MEL-A添加量的提高而增大。而面包粘结性、黏性和恢复性在MEL-A处理后都出现了降低的趋势。MEL-A对面包咀嚼性的改变与对照组相比,差异不大。
表2
注:表中不同字母表示数值间具有显著性差异(P<0.05)。
实施例4MEL-A在面团中的抑菌作用
(1)制备蜡样芽孢杆菌芽孢悬浮液
将蜡样芽孢杆菌接种于TSA培养基上,30℃培养24h。活化后的蜡样芽孢杆菌接种于添加了40mg/L MnSO4和100mg/LCaCl2的TSA平板上,30℃培养7天,以促进芽孢产生。用孔雀石绿染色显微镜观察芽孢形成情况。刮取平板上的菌落来收集芽孢,菌落悬浮于磷酸盐缓冲液(pH7.0),离心洗涤(10000g,10分钟)。冲洗直至悬浮液呈乳白色。最后离心后,将菌体重悬于50%(v/v)乙醇溶液中,保存在4℃条件下12h,以去除营养细胞。最后再用无菌蒸馏水洗涤3次,稀释成一定浓度的悬浮液(大约每毫升10^10个孢子),保持在-20℃。
(2)MEL-A在面团中的抑菌作用
将10g面团与蜡状芽孢杆菌的菌悬液混合,将最终浓度调节至约107CFU/g。将添加不同浓度MEL-A(0.5%,1%和1.5%)的面团在37℃,相对湿度80±5%的条件下进行发酵。1小时和2小时后,分别取出1g面团样品,并与无菌PBS溶液充分混合。将悬浮液涂板在孟加拉红培养基和甘露醇-蛋黄-多粘菌素琼脂培养基(MYP)上,并将平板在28℃下孵育24-48h。最后,通过计数平板上的菌落来评估MEL-A对蜡样芽孢杆菌和酵母的抑制作用。所有实验重复3次。根据上述方法,将芽孢悬浮液代替蜡样芽孢杆菌菌悬液,评价MEL-A对面团中芽孢的抑制作用。孢子的计数也通过使用MYP培养基的平板计数法进行。
表3呈现了MEL-A对冷冻面团中微生物的抑菌率。发酵1小时后,所有MEL-A处理组对蜡样芽孢杆菌的抑菌率都高于90%,2小时后抑菌率达到了99%以上,说明MEL-A对面团中蜡样芽孢杆菌的营养细胞有显著的抑制作用。然而,MEL-A对芽孢的抑制作用却大大降低,最高浓度(1.5%)的抑菌率只有70%,这可能是因为芽孢对外界不利环境具有良好的抗逆性。然而,MEL-A对面团中酵母的活力影响较小,抑菌率最高才达到30%,对面团的发酵特性影响较小。
表3
综上所述,MEL-A可作为冷冻面团改良剂,增加面筋网络的强度,提高冷冻面团的韧性,改善面团的持气性,增大面包体积。另一方面,MEL-A还可作为抑菌剂,有效抑制蜡样芽孢杆菌及其芽孢的生长,防止由芽孢杆菌属引起的面包腐败变质及其食品安全问题,在面制品行业尤其是烘焙行业有广泛的应用前景。
Claims (8)
2.如权利要求1所述的应用,其特征在于,以面粉质量份100份计,A型甘露糖赤藓糖醇脂的添加量为0.5~1.5份。
3.如权利要求2所述的应用,其特征在于,以面粉质量份100份计,A型甘露糖赤藓糖醇脂的添加量为0.5~1.0份。
4.如权利要求2所述的应用,其特征在于,以面粉质量份100份计,所述冷冻面团的组分还包括:糖2.5-4.5份、酵母0.8-1.5份、盐0.8-1.2份、黄油2.5-4.5份、A型甘露糖赤藓糖醇脂0.5~1.5份、水55-60份。
5.如权利要求4所述的应用,其特征在于,所述冷冻面团的制备方法包括以下步骤:
(1)将除了黄油、盐的其他原料置于搅拌机中搅打,形成光滑面团;
(2)向面团中加入黄油、盐继续搅打混匀,得到半成品面团;
(3)搅打好的半成品面团松弛后,进行分割、包装,置于-80℃冰箱中速冻,然后保存在-20℃冰箱中。
6.如权利要求5所述的应用,其特征在于,步骤(1)中,以60~80rpm搅打5分钟;步骤(2)中,以140~160rpm搅打10~15分钟。
7.如权利要求4所述的应用,其特征在于,所述冷冻面团制作成面包的方法包括:
1)将冷冻面团解冻至表面无明显水分,于37℃下醒发;
2)将醒发好的面团放入烤箱,在上下火180℃下烘烤35-40分钟,制得面包。
8.如权利要求7所述的应用,其特征在于,步骤1)中,醒发终点为原面团体积的1.5-2倍。
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