CN113317389A - 一种酵母蛋白膨化产品及其制备方法和应用 - Google Patents
一种酵母蛋白膨化产品及其制备方法和应用 Download PDFInfo
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Abstract
本发明涉及一种酵母蛋白膨化产品及其制备方法和应用,通过将酵母蛋白、淀粉和水混合,经挤压膨化、干燥得到,本发明将酵母蛋白和少量谷物或薯类淀粉混合、膨化,可以实现食物多样、不同蛋白互补,膨化后酵母蛋白的营养成分能更好地吸收利用,并且通过本发明方法得到的酵母蛋白膨化产品的持水性和持油性大大增高,大大提高了酵母蛋白的加工特性,除本身作为食品外,可用于多种食品。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种酵母蛋白膨化产品及其制备方法和应用。
背景技术
酿酒酵母是全球产品最大的工业化微生物,广泛用于酿酒、烘焙、乙醇、发酵、食品调味等领域。此外,由于酵母中含有丰富的优质蛋白质、B族维生素、矿物质、β-葡聚糖、甘露聚糖等营养成分。但由于细胞壁坚韧致密,影响了其胞内功效成分的吸收利用。中国专利CN103082081公开了一种酵母蛋白,通过超微粉碎、酶解、碱处理等乙烯利操作,得到含有50-80%含量的蛋白质,但其中仍然含有一定量的酵母多糖,对于蛋白质功能性质的发挥亦存在一定的阻碍作用,其持水性和持油性都差于大豆分离蛋白。
膨化食品是以谷物、薯类或豆类等为主要原料,采用膨化工艺如焙烤、油炸、微波或挤压等制成体积明显增大的,具有一定膨化度的休闲食品,膨化食品具有组织酥脆、香味逼真、风格各异、口感鲜美松脆、携带食用方便、原材料适用广泛和口味多变等特点,日益成为消费大众喜爱的食品。
发明内容
本发明要解决的技术问题:现有技术中酵母蛋白吸收效果不好,持水率和持油率较高,限制了在其它食品中的应用。
针对现有技术存在的不足,本发明的目的之一是提供一种酵母蛋白膨化产品,本发明的目的之二是提供一种上述酵母蛋白膨化产品的制备方法,本发明的目的之三是提供一种上述酵母蛋白膨化产品或上述制备方法制得酵母蛋白膨化产品作为食品或在食品中的应用。
本发明的技术方案:
本发明提供一种酵母蛋白膨化产品,其通过将含有酵母蛋白和淀粉的原料经过膨化得到,其中,按重量份计,酵母蛋白70-90份和淀粉10-30份。
优选的是,按重量计,所述酵母蛋白为75-85份和所述淀粉为15-25份。
优选的是,所述酵母蛋白膨化产品为颗粒状、棒状或圈状中的一种,优选为颗粒状。
优选的是,所述酵母蛋白膨化产品的持水性大于等于200%;持油性大于等于350%;优选地,所述酵母蛋白膨化产品的穿刺硬度1500gf以上,挤压硬度4000gf以上。
本发明还提供一种酵母蛋白膨化产品的制备方法,包括下述步骤:
(1)将酵母蛋白、淀粉和水混合;
(2)将步骤(1)得到的混合物挤压膨化;
(3)将步骤(2)得到的膨化产物干燥,得到酵母蛋白膨化产品。
优选的是,按重量%计,所述酵母蛋白的蛋白质含量≥50%,优选蛋白质含量≥60%,优选地,酵母蛋白核酸含量≤3%,优选核酸含量≤1%。
优选的是,述淀粉选自马铃薯淀粉、木薯淀粉、紫薯淀粉、大米淀粉和玉米淀粉中的一种或两种以上。
优选的是,按重量份计,所述水为5-25份。
优选的是,所述步骤(1)混合过程还包括加入碳酸钙,其中所述碳酸钙的重量份为0.05-0.1份。
优选的是,所述步骤(1)混合过程还包括加入白糖,其中所述白糖的重量份为0.1-0.4份。
优选的是,所述步骤(2)挤压膨化过程中膨化温度为110℃-150℃,优选为120-140℃,优选地,螺杆频率为60-80Hz,进一步优选地,进料速度为4-12Hz,优选为6-8Hz。
优选的是,所述步骤(3)中干燥温度为60-90℃,最终酵母蛋白膨化产品的含水率为5-8%,干燥时间根据最终产品的含水率调整。
本发明还提供一种上述酵母蛋白膨化产品或上述制备方法制得酵母蛋白膨化产品作为食品或在食品中的应用,优选地,在素肉、鱼丸、火腿、肉质品零食和蛋白棒中的应用。
本发明的有益效果:
本发明将酵母蛋白和少量谷物或薯类淀粉混合、膨化,由于谷类或薯类蛋白缺乏赖氨酸,而酵母蛋白中含有丰富的赖氨酸,可以实现食物多样、不同蛋白互补;其次,膨化后酵母蛋白的营养成分能更好地吸收利用;第三,通过本发明的方法得到的酵母蛋白膨化产品持水性大于等于200%,持油性大于等于350%,大大提高了酵母蛋白的加工特性,除本身作为食品外,可用于多种食品。
具体实施方式
本发明的目的之一在于提供是提供一种酵母蛋白膨化产品。
具体而言,一种酵母蛋白膨化产品,其通过将含有酵母蛋白和淀粉的原料经过膨化得到,其中,按重量份计,酵母蛋白70-90份和淀粉10-30份。
优选的是,按重量计,所述酵母蛋白为75-85份和所述淀粉为15-25份。
优选的是,所述酵母蛋白膨化产品为颗粒状、棒状或圈状中的一种,优选为颗粒状。
优选的是,所述酵母蛋白膨化产品的持水性大于等于200%;持油性大于等于350%;优选地,所述酵母蛋白膨化产品的穿刺硬度1500gf以上,挤压硬度4000gf以上。
本发明的目的之二是提供上述酵母蛋白膨化产品的制备方法,包括下述步骤:
(1)将酵母蛋白、淀粉和水混合;
(2)将步骤(1)得到的混合物挤压膨化;
(3)将步骤(2)得到的膨化产物干燥,得到酵母蛋白膨化产品。
优选的是,按重量%计,所述酵母蛋白的蛋白质含量≥50%,优选蛋白质含量≥60%,优选地,酵母蛋白核酸含量≤3%,优选核酸含量≤1%。
优选的是,述淀粉选自马铃薯淀粉、木薯淀粉、紫薯淀粉、大米淀粉和玉米淀粉中的一种或两种以上。
优选的是,按重量份计,所述水为5-25份。
优选的是,所述步骤(1)混合过程还包括加入碳酸钙,其中所述碳酸钙的重量份为0.05-0.1份。
优选的是,所述步骤(1)混合过程还包括加入白糖,其中所述白糖的重量份为0.1-0.4份,可以调节产品的口感。
优选的是,所述步骤(2)挤压膨化过程中膨化温度为110℃-150℃,优选为120-140℃,优选地,螺杆频率为60-80Hz,进一步优选地,进料速度为4-12Hz,优选为6-8Hz。
优选的是,所述步骤(3)中干燥温度为60-90℃,最终酵母蛋白膨化产品的含水率为5-8%,干燥时间根据最终产品的含水率调整。
本发明的目的之三是提供一种上述酵母蛋白膨化产品或上述制备方法制得酵母蛋白膨化产品作为食品或在食品中的应用,优选地,在素肉、鱼丸、火腿、肉质品零食和蛋白棒中的应用。
下面将通过具体的实施例、实验例对本发明酵母蛋白膨化产品及其制备方法和应用进行具体说明。
本发明实施例和对比例使用原料和设备来源见表1。
表1本发明实施例和对比例使用原料和设备来源
实施例1
称取80kg酵母蛋白1(蛋白含量60%,核酸含量0.5%)、20kg木薯粉、100g碳酸钙和12kg水,加入到搅拌罐中搅拌混合均匀;将上述混合物连续添加到挤压膨化机中进行膨化,膨化机出口选择颗粒状模具,进料速度为4Hz,膨化温度为150℃,螺杆频率80Hz;将上述膨化后的产物放到鼓风干燥箱中,在90℃条件下干燥至含水率为5%,将干燥后的产物进行切割,得到颗粒酵母蛋白膨化产品,颗粒直径为3mm。
实施例2
称取70kg酵母蛋白2(蛋白含量50%,核酸含量3%)、30kg紫薯粉、100g白糖、50g碳酸钙和15kg水,加入到搅拌罐中搅拌混合均匀;将上述混合物连续添加到挤压膨化机中进行膨化,膨化机出口选择颗粒状模具,进料速度为8Hz,膨化温度为110℃,螺杆频率60Hz;将上述膨化后的产物放到鼓风干燥箱中,在60℃条件下干燥至含水率为6%,将干燥后的产物进行切割,得到颗粒酵母蛋白膨化产品,颗粒直径为2mm。
实施例3
称取90kg酵母蛋白3(蛋白含量55%,核酸含量2%)、10kg马铃薯淀粉和20kg水,加入到搅拌罐中搅拌混合均匀;将上述混合物连续添加到挤压膨化机中进行膨化,膨化机出口选择颗粒状模具,进料速度为12Hz,膨化温度为120℃,螺杆频率70Hz;将上述膨化后的产物放到鼓风干燥箱中,在75℃条件下干燥至含水率为8%,将干燥后的产物进行切割,得到颗粒酵母蛋白膨化产品,颗粒直径为5mm。
实施例4
称取75kg酵母蛋白4(蛋白含量50%,核酸含量3%)、15kg大米粉、250g白糖和5kg水,加入到搅拌罐中搅拌混合均匀;将上述混合物连续添加到挤压膨化机中进行膨化,膨化机出口选择棒状模具,进料速度为6Hz,膨化温度为130℃,螺杆频率65Hz;将上述膨化后的产物放到鼓风干燥箱中,在70℃条件下干燥至含水率为7%,将干燥后的产物进行切割,得到棒状酵母蛋白膨化产品,直径为4mm,长度为5mm。
实施例5
称取85kg酵母蛋白5(蛋白含量65%,核酸含量0.5%)、25kg玉米淀粉、400g白糖、70g碳酸钙和8kg水,加入到搅拌罐中搅拌混合均匀;将上述混合物连续添加到挤压膨化机中进行膨化,膨化机出口选择圈状模具,进料速度为10Hz,膨化温度为140℃,螺杆频率75Hz;将上述膨化后的产物放到鼓风干燥箱中,在80℃条件下干燥至含水率为5.5%,将干燥后的产物进行切割,得到圈状酵母蛋白膨化产品,外径1cm,内径4mm。
实验例1
按下述方法测试实施例1-5中酵母蛋白和酵母蛋白膨化产品的持水性和持油性,实验结果如表2所示。
持水性测定方法:称4g(精确至0.0001g)样品蛋白至于锥形瓶中,加入30mL水,充分分散。80℃水浴60min后冷却至室温。将上述溶液置于称重后的离心管中,3000r/min条件下离心10min,除去上清液,剩余沉淀,擦干离心管内外壁所附水分,称取离心管质量,按下式计算持水性。
持水性=(W2-W1-m)/m*100%
W2——离心后离心管的质量
W1——离心前离心管的质量
m——样品质量
持油性测定方法:称取1g(精确至0.0001g)蛋白样品置于称重后的离心管中,加入5mL大豆油,搅拌后室温静置,6000r/min条件下离心10min,倒出残油,称取离心管质量,按下式计算持油性。
持油性=(M2-M1-m)/m*100%
M2——离心后离心管的质量
M1——离心前离心管的质量
m——样品质量
表2实施例1-5酵母蛋白和酵母蛋白膨化产品持水性和持油性测试结果
由表2可看出,实施例1-5酵母蛋白膨化产品相比膨化前的酵母蛋白,其持水性(211-220%)和持油性(355-368%)均大幅提升,大大提高了酵母蛋白的加工特性。
实验例2
分别称取20kg酵母蛋白1和20kg实施例1制备的酵母蛋白膨化产品,加入到热搅拌罐中,然后分别向上述热搅拌罐中加入40kg低聚异麦芽糖浆、15kg浓缩乳清蛋白、10kg全脂乳粉、3kg蔓越莓干、10kg麦芽糖醇代可可脂白巧克力和2kg芝士玉米调味粉,加热使物料融化并搅拌均匀,然后置于模具中成型,之后放入冰箱中在4℃条件下冷藏30分钟,包装即得玉米芝士味的酵母蛋白棒1和玉米芝士味的酵母蛋白棒2。
采用质构仪对玉米芝士味的酵母蛋白棒1和玉米芝士味的酵母蛋白棒2进行质构特性测试,测试方法如下:
所有样品测试前均统一在室温中平衡30min,将样品切割成1.0cm*1.0cm*1.0cm的立方体。
蛋白棒的穿刺硬度通过TA-2柱形探头(直径2mm)和单次测定模式测定,测定参数如下:测前速度为2.0mm/s,测试速度为1.0mm/s,测后速度为10mm/s,目标数值为5mm,触发力为10gf。
蛋白棒的挤压硬度和咀嚼性用TA-36柱形探头(直径36mm)和“TPA”模式测定,测定参数如下:测前速度2.0mm/s,测试速度为1.0mm/s,测后速度为5mm/s,间隔时间为2s,目标数值下压变形为40%,触发力为10gf。
实验结果如表3所示。
表3酵母蛋白棒1和酵母蛋白棒2的试验结果
酵母蛋白棒1 | 酵母蛋白棒2 | |
质量 | 35g | 32g |
数量 | 2805个 | 2848个 |
穿刺硬度 | 1208gf | 1560gf |
挤压硬度 | 3756gf | 4235gf |
咀嚼性 | 298 | 346 |
由表3可知,和采用酵母蛋白制得酵母蛋白棒1相比,采用酵母蛋白膨化产品制得的酵母蛋白棒2,其密度降低,同体积下酵母蛋白棒用量更少,同样重量的原料可生产更多的酵母蛋白棒,另外,穿刺硬度1500gf以上,穿刺硬度提高约29%;挤压硬度4000gf以上,挤压硬度提高约13%,咀嚼性提高约16%,说明本发明酵母蛋白膨化产品具有更好的加工性能。
以上所述,仅是本发明实施的较佳实施例,并非对本发明做任何形式上的限制,凡在本发明的精神和原则之内所做的修改、等同替换和改进等,均需要包含在本发明的保护范围之内。
Claims (13)
1.一种酵母蛋白膨化产品,其特征在于,其通过将含有酵母蛋白和淀粉的原料经过膨化得到,其中,按重量份计,酵母蛋白70-90份和淀粉10-30份。
2.根据权利要求1所述酵母蛋白膨化产品,其特征在于,按重量计,所述酵母蛋白为75-85份和所述淀粉为15-25份。
3.根据权利要求1或2所述酵母蛋白膨化产品,其特征在于,所述酵母蛋白膨化产品为颗粒状、棒状或圈状中的一种,优选为颗粒状。
4.根据权利要求1-3任一项所述酵母蛋白膨化产品,其特征在于,所述酵母蛋白膨化产品的持水性大于等于200%;持油性大于等于350%;优选地,所述酵母蛋白膨化产品的穿刺硬度1500gf以上,挤压硬度4000gf以上。
5.一种权利要求1-4任一项所述酵母蛋白膨化产品的制备方法,其特征在于,包括下述步骤:
(1)将酵母蛋白、淀粉和水混合;
(2)将步骤(1)得到的混合物挤压膨化;
(3)将步骤(2)得到的膨化产物干燥,得到酵母蛋白膨化产品。
6.根据权利要求5所述制备方法,其特征在于,按重量%计,所述酵母蛋白的蛋白质含量≥50%,优选蛋白质含量≥60%,优选地,酵母蛋白核酸含量≤3%,优选核酸含量≤1%。
7.根据权利要求5或6所述制备方法,其特征在于,所述淀粉选自马铃薯淀粉、木薯淀粉、紫薯淀粉、大米淀粉和玉米淀粉中的一种或两种以上。
8.根据权利要求5-7任一项所述制备方法,其特征在于,按重量份计,所述水分为5-25份。
9.根据权利要求5-8任一项所述制备方法,其特征在于,所述步骤(1)混合过程还包括加入碳酸钙,其中所述碳酸钙的重量份为0.05-0.1份。
10.根据权利要求5-9任一项所述制备方法,其特征在于,所述步骤(1)混合过程还包括加入白糖,其中所述白糖的重量份为0.1-0.4份。
11.根据权利要求5-10任一项所述制备方法,其特征在于,所述步骤(2)挤压膨化过程中膨化温度为110℃-150℃,优选为120-140℃,优选地,螺杆频率为60-80Hz,进一步优选地,进料速度为4-12Hz,优选为6-8Hz。
12.根据权利要求5-11任一项所述制备方法,其特征在于,所述步骤(3)中干燥温度为60-90℃。
13.权利要求1-4任一项所述酵母蛋白膨化产品或权利要求5-12任一项所述制备方法制得酵母蛋白膨化产品作为食品或在食品中的应用。
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