CN113273667A - 红曲红色素w/o/w多重乳状液作为脂肪替代物在肉制品中的应用 - Google Patents
红曲红色素w/o/w多重乳状液作为脂肪替代物在肉制品中的应用 Download PDFInfo
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Abstract
本发明公开了一种红曲红色素W/O/W多重乳状液作为脂肪替代物在肉制品中的应用。本发明将红曲红色素W/O/W多重乳状液作为猪肉脂肪的替代物生产低脂肉制品,以猪肉脂肪制备的肉制品作为对照组,添加10%(DE‑10)、20%(DE‑20)、30%(DE‑30)红曲红色素W/O/W多重乳状液作为脂肪替代物,加入红曲红色素W/O/W多重乳状液代替猪肉脂肪,提高了总蛋白含量,降低了总脂肪含量,亚油酸、α‑亚麻酸含量提高,改善脂肪酸组成,良好的水‑脂肪结合特性和氧化稳定性,并且提高了肉制品的硬度、内聚性、弹性、胶粘性、咀嚼性质构特性以及具有较好的护色作用。本发明为低脂肉制品的开发奠定了良好的基础。
Description
技术领域
本发明属于食品添加剂领域,具体涉及一种红曲红色素W/O/W多重乳状液作为脂肪替代物在肉制品中的应用。
背景技术
红曲红色素是一类安全性能较高的食用色素,并且可溶于水,红曲红色素广泛应用在肉制品、酒类、面制品等产品中,然而其稳定性有待提高,基于乳状液的递送载体可用于封装、保护和递送亲水性生物活性物质,使其发挥特定的生理功能。常见的递送载体主要包括常规乳液、多重乳液、多层乳液、皮克林乳液、脂质体、微聚集体和生物聚合物等不同的类型。每种递送载体在成本、设备需求、封装效率、稳定性、生物相容性和功能特性等方面都有自身的优缺点,应根据加工应用中包封成分的特定需求选择合适的递送载体。
W/O/W多重乳状液的独特结构可以将亲水性生物活性成分包埋在内水相,提高其稳定性,中间油相使用植物油,提供不饱和脂肪酸,改善脂肪酸组成,外水相覆盖油层可以形成保护屏障,防止脂质的氧化连锁反应,提高红曲红色素的稳定性。
动物脂肪作为营养物质之一,可以赋予肉制品良好的风味,并促进人体脂溶性维生素的吸收,然而动物脂肪中的高饱和脂肪酸水平可能引发肥胖、冠心病及动脉粥样硬化等一系列慢性疾病,研发一类可以代替动物脂肪的原料从而降低肉制品的脂肪酸水平,保持产品原有风味和质地等品质特性成为了目前低脂肉制品研究的热点。
发明内容
本发明将红曲红色素包埋在W/O/W多重乳液的内水相,通过构建稳定的多重乳状液并将其作为脂肪替代物应用在肉制品中,具有重要的研究价值。以大豆油、豌豆分离蛋白和亚麻籽胶为主要原料构建红曲红色素W/O/W多重乳状液,以全脂肉制品作为对照组,添加多重乳状液作为脂肪替代物,减少肉制品的脂肪含量。
本发明是通过以下技术方案实现的:
红曲红色素W/O/W多重乳状液作为脂肪替代物在肉制品中的应用。
红曲红色素W/O/W多重乳状液的制备方法为:
(1)先将红曲红色素溶液称量10 g,加入蒸馏水至100 g,再加入0.75 g亚麻籽胶,35 ℃磁力搅拌直至溶解,此为内水相;
(2)配置含6% PGPR聚甘油蓖麻醇酸酯的大豆油,此为油相,用pH=7的磷酸缓冲液制备含有5% PPI豌豆分离蛋白溶液,作为外水相;
(3)内水相:油相=1:4,15000 rpm剪切15 min,此为初级乳状液制备完成;
(4)初级乳状液外水相=4:6,11000剪切5 min,经过均质机50 MPa均质三次,得到多重乳状液。
一种红曲红色素W/O/W多重乳状液在肉制品中的应用,优选地将红曲红色素W/O/W多重乳状液替代脂肪制备肉制品。在制备的过程中,将红曲红色素W/O/W多重乳状液与瘦肉在斩拌机中斩拌,加热或者不加热制成肉制品。
优选地,所述的红曲红色素W/O/W多重状乳液加入量为10-30 wt.%。
有益效果
本发明将红曲红色素W/O/W多重乳状液作为猪肉脂肪的替代物生产低脂肉制品,以猪肉脂肪制备的肉制品作为对照组,添加10%、20%、30%红曲色素W/O/W多重乳状液作为脂肪替代物,加入红曲红色素W/O/W多重乳状液代替猪肉脂肪,提高了总蛋白含量,降低了总脂肪含量,改善脂肪酸组成。添加30%多重乳状液的低脂肉制品表现出良好的水-脂肪结合特性和氧化稳定性,并且提高了肉制品的硬度、内聚性、弹性、胶粘性、咀嚼性等质构特性。加热杀菌后DE-30肉制品的ΔE较低,表明红曲红色素W/O/W多重乳状液低脂肉制品具有较好的护色作用。
附图说明
图1:红曲红色素W/O/W多重乳状液肉制品TBA分析;
图2:红曲红色素W/O/W多重乳状液扫描电镜图(a1-a3为对照组;b1-b3为DE-10;c1-c3为DE-20;d1-d3为DE-30);
图3:红曲红色素W/O/W多重乳状液肉制品的颜色变化图(不同浓度W/O/W多重乳状液以及对照未加热与70℃加热杀菌30min)。
具体实施方式
下面对本发明的实施例作详细说明,本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
实施例1
(1)先将红曲红色素溶液称量10 g,加入蒸馏水至100 g(10%红曲红色素),再加入0.75 g亚麻籽胶,35 ℃磁力搅拌直至溶解,此为内水相;
(2)配置含6% PGPR(聚甘油蓖麻醇酸酯)的大豆油,此为油相,用磷酸缓冲液(pH=7)制备含有5%豌豆分离蛋白溶液,作为外水相;
(3)内水相:油相=1:4,15000 rpm剪切15min,此为初级乳状液制备完成;
(4)初级乳状液外水相=4:6,11000 rpm剪切5min,经过均质机50 Mpa均质三次,此为制备好的多重乳状液;
(5)进行脂肪的去除和替换,瘦肉和脂肪分别切碎,肉末用斩拌机进行斩拌1 min,然后加入猪肉脂肪或红曲红色素W/O/W多重乳状液(10%、20%、30%),冰水适量、NaCl斩拌机中斩拌5 min;
(6)将制备出来的肉制品放置在密闭的50 mL锥形离心管中,在2500 g、4 ℃下离心15 min以消除气泡,样品在70 ℃水浴中加热30 min,冷却并储存在4 ℃的冰箱中。
(7)测定样品溶液营养成分和pH测定:采用GB 5009.5-2016(第一法)测定样品蛋白质含量;采用GB 5009.6-2016(第二法)测定样品脂肪含量;采用GB 5009.4-2016(第一法)测定样品灰分含量;采用GB 5009.3-2016(第一法)测定样品水分含量。
(8)颜色测定:采用CM-3500d色差仪测量热处理前后样品的表面颜色,并根据下面公式计算总体色差值(ΔE),每组至少取6个样品进行测量。
(9)测定水和脂肪的结合特性:在热处理(70°C,30 min)后,打开离心管并将其倒置在先前称重的烧杯中,液体总释放量(TFR)按照下式计算。
水和脂肪的释放是通过(WR和FR)105 ℃烘箱中加热16 h测定,脂肪释放量是根据剩余重量和总液体释放量计算。
(10)TPA分析:采用美国FTC食品物性分析质构仪对4 ℃贮藏一天后的样品进行质构分析,样品的直径为2.5 cm,高度为2 cm,Y轴方向的压缩量为初始高度的50%,测试速度为30 mm/min。
(11)脂肪酸分析:参照GB 5009.168-2016(第一法)进行脂肪酸分析。
(12)TBA分析:称取样品5 g于离心管中,加入25 mL质量分数为20 %的三氯乙酸溶液和20 mL超纯水,均质1 min,静置1 h后,在8000 r/min条件下离心10 min,取上清液,用超纯水定容至50 mL,取5 mL滤液,加入5 mL0.02 mol/L硫代巴比妥酸溶液,沸水浴中反应25 min,取出,流动水冷冻5 min,冷却后用分光光度计在532 nm波长处测定吸光度A,以超纯水作为滤液为空白样,根据下面公式计算。
(13)扫描电镜分析:取一定量样品在戊二醛中浸泡后取出,进行50%-70%-90%-100%的乙醇脱水,放入干燥机干燥1 h,取出样品在固定在样品台上,喷金,测试。
表1 红曲红色素W/O/W多重乳状液肉制品的营养成分
表1列出了红曲色素W/O/W多重乳状液肉制品的蛋白质、脂肪、水分和灰分的含量,DE-10的水分含量最高(P<0.05),DE-30的水分最低(P<0.05),样品的蛋白质含量在15%-18%之间,对照组的样品含量最低,DE-30的样品含量最高,采用PPI稳定的红曲色素W/O/W多重乳状液可以提高总蛋白质含量,豌豆蛋白具有很高的营养价值,可以作为肉制品中的蛋白质增强剂,也可以作为多重乳状液的主要乳化剂。用多重乳状液代替脂肪的另一个好处是显著降低了肉制品的总脂肪含量,尽管肉制品具有很高的食用价值,但是肉制品含有高的饱和脂肪酸,因此,提出新的减脂策略是非常重要的,各处理组的总脂肪含量在5.09-11.22之间,结果表明,与DE-10相比含有猪肉脂肪的对照组脂肪含量较高(P<0.05),当猪肉脂肪被红曲色素W/O/W多重乳状液取代时,可以实现总脂肪含量的大幅降低。
表2 红曲红色素W/O/W多重乳状液肉制品颜色
颜色在肉制品的外观和可接受性中起着重要作用,由表2可知未加热组中DE-30的红度值最高,DE-20的亮度值最高,肉制品在加热过程中颜色会发生变化,经过70 °C,30min的杀菌后红度值和黄度值会下降,肉制品的亮度值增大,对照组的ΔE为14.01±0.23a,DE-10的ΔE为6.87±0.07b ,DE-20的ΔE为4.4±0.30c ,DE-30的ΔE为3.41±0.30d,经过杀菌后,对照组的ΔE最大,DE-30的ΔE最小,且具有显著性差异,这表明对照组肉制品加热杀菌后稳定性不好,含有红曲色素的DE-30样品在加热后稳定性好,这为低脂肉制品的应用具有良好的应用前景。
表3 红曲红色素W/O/W多重乳状液肉制品水和脂肪的结合特性
通过水分释放和脂肪释放来评价肉制品的水和脂肪的结合特性,乳化肉制品需要在最大程度上保持其稳定的结构,表3列出了总液体释放量以及总液体释放量中的水分和脂肪释放量。DE-10的总液体释放量最高,可能是因为配方中W/O/W多重乳状液用量不足,导致结合不稳定所致,与DE-10相反,DE-20和DE-30样品的总液体释放率较低,用W/O/W多重乳状液配制的肉制品具有较高的乳化稳定性可能是因为这些组的蛋白质含量适中所致。
表4 红曲红色素W/O/W多重乳状液肉制品TPA分析
减脂或改性的处理方法会对肉制品的质构有较大的影响,红曲色素W/O/W多重乳状液肉制品的质构分析结果表4所示。DE-10和DE-20的硬度均低于对照组(P<0.05),这可能是因为加入的多重乳状液不足,蛋白质和油脂结合不稳定导致其硬度较低,DE-30的硬度和内聚性与对照组没有显著差异,由扫描电镜结果也可以看出DE-30和对照组样品表面结构较为致密,DE-10和DE-20表面较为疏松。DE-30的弹性、胶粘性和咀嚼性均显著高于对照组,W/O/W多重乳状液作为脂肪替代物具有相当大的潜力。W/O/W多重乳状液配方中使用的亲水乳化剂也会影响肉制品的质构特性。亚麻籽胶能够增加肉制品的总蛋白含量, 并与大豆油一起影响质构的变化。
表5 红曲红色素W/O/W多重乳状液肉制品脂肪酸分析
表6 红曲色素W/O/W多重乳液肉制品脂肪酸比例
用多重乳状液代替动物脂肪更符合健康建议,由表5列出了对照组和红曲色素W/O/W多重乳状液作为脂肪替代物制备的肉制品的脂肪酸组成。添加多重乳状液作为脂肪替代物显著影响了肉制品的脂肪酸组成。由表6可知:红曲色素W/O/W多重乳状液代替猪肉脂肪后饱和脂肪酸的比例从36.28%降到17.09%(P<0.05),多重乳状液处理组中总饱和脂肪酸的减少主要是因为不饱和脂肪酸浓度的增加,因为大豆油中富含丰富的亚油酸。其中硬脂酸在对照组样品中含量最高(1.19g/100g),与猪肉脂肪样品相比,多重乳状液代替猪肉脂肪显著提高了多不饱和脂肪酸的含量(p<0.05)。植物油富含不饱和脂肪酸,而且不含胆固醇,多不饱和脂肪酸的摄入对与年龄相关的认知下降、阿尔兹海默症等具有饱和作用。因此,红曲红色素W/O/W多重乳液在改善脂肪酸组成、提供更健康的脂肪酸方面具有显著优势。多重乳液可通过降低脂肪含量或提供更健康的脂肪酸分布来改善脂质特性。
图1示出了红曲红色素W/O/W多重乳状液肉制品的TBA分析;
脂肪氧化会对肉制品的质量产生负面影响,导致肉制品的感官属性和营养发生变化。红曲色素W/O/W多重乳状液肉制品的TBA值受配方和贮藏时间的显著影响,由图1可知,各组肉制品的TBA值均随贮藏时间的增加而增加,这可归因于脂质过氧化物的降解产物的积累,产生大量的醛类物质,使得TBA值增加,在贮藏后期部分醛类物质被分解而含量降低进而TBA值减少。在贮藏期间,对照组的TBA值均高于处理组,虽然大豆油含有更多的多不饱和脂肪酸会促进脂质氧化,但由于外部水相作为保护和覆盖内部油球的连续相并形成了保护屏障,多重乳状液在贮藏过程中会对脂质氧化起到保护作用。
图2示出了红曲红色素W/O/W多重乳状液扫描电镜图(a1-a3为对照组;b1-b3为DE-10;c1-c3为DE-20;d1-d3为DE-30);
对照组样品和含有不同比例的多重乳状液作为脂肪替代品的肉制品的扫描电镜图,由图可知对照组样品的表面光滑,黑色部分为油相,表面白色的线性凸起为蛋白质,对照组样品表面脂肪溢出,未能很好的包裹在蛋白质网络内部,而DE-10和DE-20可以观察到表面有白色圆形凸起,油相能够很好的包裹在W/O/W多重乳状液的内部,证明W/O/W多重乳状液具有较好的乳化效果,并有利于形成更好的结构。
图3示出了红曲红色素W/O/W多重乳状液肉制品的颜色变化图(不同浓度W/O/W多重乳状液以及对照未加热与70℃加热杀菌30min); 表明红曲红色素W/O/W多重乳状液作为脂肪替代物在肉制品中经杀菌后颜色与对照样品未加热前接近。
Claims (5)
1.红曲红色素W/O/W多重乳状液作为脂肪替代物在肉制品中的应用。
2.根据权利要求1所述的应用,其特征在于,所述的红曲红色素W/O/W多重乳状液的制备方法为:
(1)先将红曲红色素溶液称量10 g,加入蒸馏水至100 g,再加入0.75 g亚麻籽胶,35℃磁力搅拌直至溶解,此为内水相;
(2)配置含6%PGPR聚甘油蓖麻醇酸酯的大豆油,此为油相,用pH=7的磷酸缓冲液制备含有5%PPI豌豆分离蛋白溶液,作为外水相;
(3)内水相:油相=1:4,15000 rpm剪切15 min,此为初级乳状液制备完成;
(4)初级乳状液外水相=4:6,11000剪切5min,经过均质机50MPa均质三次,得到多重乳状液。
3.据权利要求1所述的应用,其特征在于,红曲红色素W/O/W多重乳状液替代脂肪制备肉制品。
4.根据权利要求3所述的应用,其特征在于,所述的肉制品的制备方法为:首先将瘦肉和脂肪分别切碎,肉末用斩拌机进行斩拌1 min,然后加入猪肉脂肪或W/O/W多重乳液(10%、20%、30%),冰水适量、NaCl斩拌机中斩拌5 min,将制备出来的肉制品放置在密闭的50 mL锥形离心管中,在2500 g、4 °C下离心15 min以消除气泡,样品在70 °C水浴中加热30 min,冷却并储存在4 °C的冰箱中。
5.根据权利要求4所述的应用,其特征在于,所述的红曲红色素W/O/W多重乳状液加入量为10-30wt.%。
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