CN113647609A - 一种复配乳化增稠剂 - Google Patents
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Abstract
本发明公开了一种复配乳化增稠剂，包括以下组分：魔芋胶、黄原胶、羧甲基纤维素钠、水不溶性阿拉伯木聚糖，本发明还公开了其制备方法。本发明提供的复配乳化增稠剂能够改善食品的性状，起到良好的乳化和增稠作用，可广泛应用于食品和液态饮品的制备，所用水不溶性阿拉伯木聚糖为玉米秸秆碱溶液提取物，保留了水不溶性阿拉伯木聚糖的天然大分子的特性，具有较高的阿魏酸含量，具有良好的持水性、粘性、泡沫稳定性和抗氧化性，能够减少其他化学增稠剂和乳化剂的添加。
Description
技术领域
本发明涉及食品添加剂技术领域，具体涉及一种复配乳化增稠剂。
背景技术
复配乳化增稠剂是指将两种或两种以上食品胶体及乳化剂按照一定的比例复合而成的食品添加剂产品。复配乳化增稠剂在食品中的应用一般都作为增稠、乳化、胶凝剂使用。常用的乳化剂有：分子蒸馏单甘酯、蔗糖脂肪酸酯、吐温类、司盘类、大豆磷脂等，其性能可用乳化剂的亲水亲油平衡值(即HLB值)表示，HLB值的范围在1～20之间，值越小表明乳化剂的亲油性越强，并且复配的乳化剂往往较单一乳化剂的乳化效果好；常用的增稠剂有：羧甲基纤维素及其钠盐、黄原胶、瓜尔豆胶、卡拉胶、海藻酸钠、果胶、藻酸丙二醇酯、变性淀粉等，不仅具有增稠、保水和乳化作用，还可改善产品的风味及营养性等作用，乳化剂和增稠剂的选择及合理复配对保证和提高食品的品质具有重要的现实意义。
发明内容
针对现有食品添加剂的不足，本发明提供了一种稳定性好、具有良好乳化和增稠效果的复配乳化增稠剂。
本发明的目的通过如下技术方案实现：
本发明的第一个目的是提供一种复配乳化增稠剂，具体如下：
一种复配乳化增稠剂，包括以下组分：魔芋胶、黄原胶、羧甲基纤维素钠、水不溶性阿拉伯木聚糖。
作为优选，所述水不溶性阿拉伯木聚糖的制备方法为：将植物秸秆粉碎过筛，加入碱性电解水，40℃水浴提取2～4h，然后加酸调节pH为中性，静置1～3h，取上清液浓缩后离心，加入乙醇，冰箱4℃冷藏过夜，离心取沉淀，沉淀再次溶解，离心除去不溶物，蒸去乙醇，冷冻干燥即得水不溶性阿拉伯木聚糖。
作为优选，所述水不溶性阿拉伯木聚糖的制备方法中所加酸为冰醋酸；所加乙醇的体积分数为95％。
作为优选，所述各组分的重量份数配比为：魔芋胶8～15份、黄原胶4～11份、羧甲基纤维素钠0.3～0.9份、水不溶性阿拉伯木聚糖0.5～2.5份。
作为优选，所述的复配乳化增稠剂还包括以下组分：柠檬酸单甘脂、失水山梨醇脂肪酸酯0.1～0.9份；所述柠檬酸单甘脂与所述失水山梨醇但应脂肪酸酯的重量份数比为2:1。
作为优选，所述各组分的重量份数配比为：魔芋胶10～12份、黄原胶6～9份、羧甲基纤维素钠0.5～0.8份、水不溶性阿拉伯木聚糖1.5～2.0份、柠檬酸单甘脂0.6～1.2份、失水山梨醇但应脂肪酸酯0.3～0.6份。
作为优选，所述各组分的重量份数配比为：魔芋胶11份、黄原胶8份、羧甲基纤维素钠0.6份、水不溶性阿拉伯木聚糖1.8份、柠檬酸单甘脂1.0份、失水山梨醇但应脂肪酸酯0.5份。
本发明的第二个目的是提供所述复配乳化增稠剂的制备方法，具体如下：
一种所述的复配乳化增稠剂的制备方法，包括以下步骤：称取相应重量份数的魔芋胶、黄原胶、羧甲基纤维素钠、水不溶性阿拉伯木聚糖、柠檬酸单甘脂、失水山梨醇但应脂肪酸酯，混合均匀即可。
本发明的第三个目的是提供上述复配乳化增稠剂的应用：
上述的复配乳化增稠剂可应用于食品和液态饮品的制备。
本发明与现有技术相比具有以下有益效果：
(1)本发明提供的复配乳化增稠剂，能够改善分散体系中各种构成相之间的表面张力并使之均匀稳定，从而改善食品的性状，起到良好的乳化和增稠作用，可广泛应用于食品和液态饮品的制备。
(2)本发明提供的复配乳化增稠剂，所用水不溶性阿拉伯木聚糖为玉米秸秆碱溶液提取物，保留了水不溶性阿拉伯木聚糖的天然大分子的特性，具有较高的阿魏酸含量，具有良好的持水性、粘性、泡沫稳定性和抗氧化性，能够减少其他化学增稠剂和乳化剂的添加。
具体实施方式
为更进一步阐述本发明所采取的技术手段及其效果，以下根据本发明的优选实施例进行详细描述。
实施例1
一种复配乳化增稠剂，包括以下组分：魔芋胶8份、黄原胶4份、羧甲基纤维素钠0.3份、水不溶性阿拉伯木聚糖0.5份。
其中，所述水不溶性阿拉伯木聚糖的制备方法为：将500g玉米秸秆粉碎过筛，按照料液比1:5加入饱和氢氧化钡溶液，40℃水浴提取2h，然后加冰醋酸调节pH为中性，静置1h，取上清液浓缩后离心，加入95％乙醇并调节乙醇浓度为70％，置于冰箱内4℃冷藏过夜，离心取沉淀，沉淀再次溶解，离心除去不溶物，蒸发除去乙醇，冷冻干燥即得水不溶性阿拉伯木聚糖。
实施例2
一种复配乳化增稠剂，包括以下组分：魔芋胶11份、黄原胶8份、羧甲基纤维素钠0.6份、水不溶性阿拉伯木聚糖1.8份。
其中，所述水不溶性阿拉伯木聚糖的制备方法为：将500g玉米秸秆粉碎过筛，按照料液比1:5加入饱和氢氧化钡溶液，40℃水浴提取2h，然后加冰醋酸调节pH为中性，静置1h，取上清液浓缩后离心，加入95％乙醇并调节乙醇浓度为70％，置于冰箱内4℃冷藏过夜，离心取沉淀，沉淀再次溶解，离心除去不溶物，蒸发除去乙醇，冷冻干燥即得水不溶性阿拉伯木聚糖。
实施例3
一种复配乳化增稠剂，包括以下组分：魔芋胶15份、黄原胶11份、羧甲基纤维素钠0.9份、水不溶性阿拉伯木聚糖2.5份。
其中，所述水不溶性阿拉伯木聚糖的制备方法为：将500g玉米秸秆粉碎过筛，按照料液比1:5加入饱和氢氧化钡溶液，40℃水浴提取2h，然后加冰醋酸调节pH为中性，静置1h，取上清液浓缩后离心，加入95％乙醇并调节乙醇浓度为70％，置于冰箱内4℃冷藏过夜，离心取沉淀，沉淀再次溶解，离心除去不溶物，蒸发除去乙醇，冷冻干燥即得水不溶性阿拉伯木聚糖。
实施例4
一种复配乳化增稠剂，包括以下组分：魔芋胶11份、黄原胶8份、羧甲基纤维素钠0.6份、水不溶性阿拉伯木聚糖1.8份、柠檬酸单甘脂1.0份、失水山梨醇但应脂肪酸酯0.5份。
其中，所述水不溶性阿拉伯木聚糖的制备方法为：将500g玉米秸秆粉碎过筛，按照料液比1:5加入饱和氢氧化钡溶液，40℃水浴提取2h，然后加冰醋酸调节pH为中性，静置1h，取上清液浓缩后离心，加入95％乙醇并调节乙醇浓度为70％，置于冰箱内4℃冷藏过夜，离心取沉淀，沉淀再次溶解，离心除去不溶物，蒸发除去乙醇，冷冻干燥即得水不溶性阿拉伯木聚糖。
对比例1
除不含水不溶性阿拉伯木聚糖外，其余同实施例2。
对比例2
除用水溶性阿拉伯木聚糖代替水不溶性阿拉伯木聚糖外，其余同实施例2。
对比例3
除用水不溶性阿拉伯木聚糖重量份数为0.3外，其余同实施例2。
对比例4
除用水不溶性阿拉伯木聚糖为酶解法制备外，其余同实施例2。
对比例5
除外柠檬酸单甘脂与失水山梨醇但应脂肪酸酯重量份数相同外，其余同实施例4。
将实施例1～4及对比例1～5制得的复配乳化增稠剂分别应用于花生蛋白饮料的制备，对采用相同工艺条件、添加相同量的复配乳化增稠剂(按花生蛋白饮料重量的0.2％添加)所得的9组花生蛋白饮料样品进行如下测试：
产品稳定性测试
分别将9组花生蛋白饮料样品置于玻璃瓶内，密封，置于0℃、20℃、40℃储存180天，观察产品的组织状态，感官评价标准如表1所示：
表1感官评价标准
| 分数 | 感官效果 |
| 3 | 均匀细腻、久置后有微量悬浮物或沉淀，表面有微量脂肪上浮，摇匀后仍均匀一致 |
| 2 | 均匀细腻、久置后有少量悬浮物或沉淀，表面有少量脂肪上浮，摇匀后仍均匀一致 |
| 1 | 均匀细腻、久置后有大量悬浮物或沉淀，表面有大量脂肪上浮，摇匀后仍有分层 |
以20人一组成立评价小组，每组花生蛋白饮料样品评价结果均为20名成员的平均值，统计评价结果如表2所示：
表2产品稳定性评价试验结果
| 0℃(180天) | 20℃(180天) | 40℃(180天) | |
| 实施例1 | 2.8 | 2.8 | 2.8 |
| 实施例2 | 2.9 | 2.9 | 2.9 |
| 实施例3 | 2.7 | 2.8 | 2.6 |
| 实施例4 | 2.9 | 2.9 | 2.9 |
| 对比例1 | 2.2 | 2.3 | 2.2 |
| 对比例2 | 2.4 | 2.3 | 2.3 |
| 对比例3 | 2.5 | 2.4 | 2.5 |
| 对比例4 | 2.3 | 2.4 | 2.3 |
| 对比例5 | 2.6 | 2.7 | 2.5 |
由表1和表2可知，实施例1～4制得的复配乳化增稠剂应用于花生蛋白饮料所得产品在0℃、20℃、40℃放置180天后组织状态良好，均无明显悬浮物、无明显沉淀，表明本发明提供的复配乳化增稠剂能够使花生蛋白饮料在各温度条件下保持稳定状态。对比例1在0℃、20℃、40℃放置180天后出现少量悬浮物和沉淀；而对比例2在20℃、40℃放置180天后出现悬浮物现象；对比例3和对比例4在0℃放置180天后出现少量沉淀现象；对比例5在20℃、40℃放置180天后出现微量悬浮物和沉淀。
口感评价标准如表3所示：
表3口感评价标准
| 分数 | 感官效果 |
| 3 | 浓郁厚重、细腻丝滑 |
| 2 | 比较浓郁，比较厚重，细腻丝滑 |
| 1 | 寡淡、略粗糙 |
以20人一组成立评价小组，每组花生蛋白饮料样品评价结果均为20名成员的平均值，统计评价结果如表4所示：
表4口感评价试验结果
| 评分 | |
| 实施例1 | 2.9 |
| 实施例2 | 2.9 |
| 实施例3 | 2.8 |
| 实施例4 | 2.9 |
| 对比例1 | 2.1 |
| 对比例2 | 2.2 |
| 对比例3 | 2.3 |
| 对比例4 | 2.4 |
| 对比例5 | 2.4 |
由表3和表4可知，实施例1～4制得的复配乳化增稠剂应用于花生蛋白饮料所得产品，口感浓郁厚重、细腻丝滑，表明本发明提供的复配乳化增稠剂能够使花生蛋白饮料稠度适当，组织均匀，细腻丝滑。对比例1少稠度不及实施例1～4；而对比例2组织均匀性不及实施例1～4；对比例3和对比例4出现轻微颗粒感；对比例5稠度及组织均匀性不及实施例1～4。
以上所述，仅为本发明的具体实施方式，但本发明的保护范围并不局限于此，本领域普通技术人员对本发明的技术方案所做的其他修改或者等同替换，只要不脱离本发明技术方案的精神和范围，均应涵盖在本发明的权利要求范围当中。
Claims (9)
1.一种复配乳化增稠剂，其特征在于，包括以下组分：魔芋胶、黄原胶、羧甲基纤维素钠、水不溶性阿拉伯木聚糖。
2.根据权利要求1所述的复配乳化增稠剂，其特征在于，所述水不溶性阿拉伯木聚糖的制备方法为：将植物秸秆粉碎过筛，加入碱性电解水，40 ℃水浴提取2~4 h，然后加酸调节pH为中性，静置1~3 h，取上清液浓缩后离心，加入乙醇，冰箱4 ℃冷藏过夜，离心取沉淀，沉淀再次溶解，离心除去不溶物，蒸去乙醇，冷冻干燥即得水不溶性阿拉伯木聚糖。
3.根据权利要求2所述的复配乳化增稠剂，其特征在于，所加酸为冰醋酸；所加乙醇的体积分数为95%。
4.根据权利要求1所述的复配乳化增稠剂，其特征在于，所述各组分的重量份数配比为：魔芋胶8~15份、黄原胶4~11份、羧甲基纤维素钠0.3~0.9份、水不溶性阿拉伯木聚糖0.5~2.5份。
5.根据权利要求1所述的复配乳化增稠剂，其特征在于，还包括以下组分：柠檬酸单甘脂、失水山梨醇脂肪酸酯0.1~0.9份；所述柠檬酸单甘脂与所述失水山梨醇但应脂肪酸酯的重量份数比为2:1。
6.根据权利要求1所述的复配乳化增稠剂，其特征在于，所述各组分的重量份数配比为：魔芋胶10~12份、黄原胶6~9份、羧甲基纤维素钠0.5~0.8份、水不溶性阿拉伯木聚糖1.5~2.0份、柠檬酸单甘脂0.6~1.2份、失水山梨醇但应脂肪酸酯0.3~0.6份。
7.根据权利要求1所述的复配乳化增稠剂，其特征在于，所述各组分的重量份数配比为：魔芋胶11份、黄原胶8份、羧甲基纤维素钠0.6份、水不溶性阿拉伯木聚糖1.8份、柠檬酸单甘脂1.0份、失水山梨醇但应脂肪酸酯0.5份。
8.一种根据权利要求1~7中任一项所述的复配乳化增稠剂的制备方法，其特征在于，包括如下步骤：称取相应重量份数的魔芋胶、黄原胶、羧甲基纤维素钠、水不溶性阿拉伯木聚糖、柠檬酸单甘脂、失水山梨醇但应脂肪酸酯，混合均匀即可。
9.一种权利要求1~7中任一项所述的复配乳化增稠剂在食品及液态饮品中的应用。
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