CN114246303B - Food additive for yolk product and preparation method and application thereof - Google Patents

Food additive for yolk product and preparation method and application thereof Download PDF

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Publication number
CN114246303B
CN114246303B CN202111618254.6A CN202111618254A CN114246303B CN 114246303 B CN114246303 B CN 114246303B CN 202111618254 A CN202111618254 A CN 202111618254A CN 114246303 B CN114246303 B CN 114246303B
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sodium alginate
food additive
phospholipase
chitosan
parts
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CN114246303A (en
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陈国安
杨盛荣
张显久
赵樾
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SOUTHERN YANGZE UNIVERSITY BIOTECH
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SOUTHERN YANGZE UNIVERSITY BIOTECH
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    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/005—Preserving by heating
    • A23B5/0055—Preserving by heating without the shell
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/14—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/14—Organic compounds; Microorganisms; Enzymes
    • A23B5/16—Microorganisms; Enzymes
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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

Abstract

The application relates to the field of food additives, and particularly discloses a food additive for egg yolk products and a preparation method and application thereof. A food additive for egg yolk products comprises the following raw materials in parts by weight: 2-20 parts of sodium alginate/chitosan immobilized phospholipase A, 1-5 parts of calcium ion auxiliary agent, 8-16 parts of tea polyphenol, 15-25 parts of astaxanthin, 5-15 parts of alliin and 20-40 parts of water; wherein the concentration of calcium ions in the calcium ion adjuvant is 3-11wt%; the food additive prepared by the application can effectively reduce the microbial index of the yolk product by combining substances such as tea polyphenol and the like while increasing the emulsion stability of the yolk product, thereby solving the contradiction between the microbial index and the sensory index in the yolk product; can also endow yolk products with certain nutritive value and improve the health care effect.

Description

Food additive for yolk product and preparation method and application thereof
Technical Field
The application relates to the field of food additives, in particular to a food additive for yolk products and a preparation method and application thereof.
Background
The yolk is an important nutrient substance in the eggs, and is rich in minerals, vitamins, lecithin and the like. The egg yolk is an important raw material for producing egg yolk products such as mayonnaise, salad dressing and the like because the egg yolk is combined with lecithin and protein to form lipoprotein which has better emulsibility and strong affinity to both oil and water.
The high-content oil in the yolk product endows the yolk product with a smooth mouthfeel and a rich flavor, and has a wide market. However, egg yolk products also provide a suitable environment for microbial growth, resulting in a shorter shelf life and limiting its development. Pasteurization is an essential step in order to extend the shelf life of egg yolk products. However, since lipoproteins are sensitive to heat and are easily denatured at temperatures exceeding 65 ℃, the emulsifying properties of egg yolk products are rapidly reduced, so that high temperatures in pasteurization are disadvantageous to the stability of emulsions, and high-intensity sterilization causes the egg yolk products such as mayonnaise to be layered, which seriously affects the sensory quality.
Therefore, there is a need to solve the contradiction between the microbiological and organoleptic indicators in egg yolk products.
Disclosure of Invention
In order to solve the contradiction between the microbial index and the sensory index in the yolk product, the application provides a food additive for the yolk product and a preparation method and application thereof.
In a first aspect, the present application provides a food additive for egg yolk products, which adopts the following technical scheme:
a food additive for yolk products comprises the following raw materials in parts by weight: 20-40 parts of sodium alginate/chitosan immobilized phospholipase A, 1-5 parts of calcium ion auxiliary agent, 8-16 parts of tea polyphenol, 15-25 parts of astaxanthin, 5-15 parts of alliin and 20-40 parts of water; wherein the concentration of calcium ions in the calcium ion adjuvant is 3-11wt%.
By adopting the technical scheme, after the phospholipase A is fixed and coated by the microspheres formed by compounding sodium alginate and chitosan, the sodium alginate/chitosan immobilized phospholipase A with a porous structure is formed, the phospholipase A still has better enzyme activity at 60-70 ℃, and the phospholipase A can effectively carry out enzymolysis on lecithin in egg yolk products under the action of a calcium ion auxiliary agent with a certain concentration, so that acyl groups on the lecithin Sn-1 and Sn-2 are hydrolyzed, and the lecithin is converted into lysophospholipid and free unsaturated fatty acid;
compared with lecithin, lysophospholipid has more hydrophilic hydroxyl, so that the lysophospholipid has better emulsifying property, is easy to be mixed with grease in the yolk product, is suitable for an O/W emulsifying system, maintains the emulsifying stability of the yolk product and ensures that the yolk product keeps better mouthfeel; meanwhile, lysophospholipid has a broad-spectrum antibacterial function, has an obvious improvement effect especially on food spoilage problems caused by fungi with certain heat resistance, and can remarkably prolong the shelf life of egg yolk products;
the free unsaturated fatty acid contains linolenic acid, linoleic acid, arachidonic acid and other essential fatty acids for human body, so that the nutritional ingredients of the yolk product are increased, and the nutritional value of the yolk product is improved;
the tea polyphenol, the astaxanthin and the alliin have a synergistic effect in the aspect of removing free radicals, and the three are used in a matched manner, so that the rancidity of free unsaturated fatty acid, the rancidity of free fatty acid in the yolk product, the oxidation of substances such as high-density cholesterol and the like can be effectively inhibited, the possibility that the yolk product emits bad flavors such as rancid taste and the like is reduced, the possibility that the high-density cholesterol is converted into harmful low-density cholesterol is also reduced, and a certain health-care effect is achieved; in addition, the tea polyphenol, the astaxanthin and the alliin can effectively inhibit breeding of substances such as escherichia coli, staphylococcus aureus and the like, can further reduce microbial indexes, and can prolong the shelf life of the yolk product;
moreover, because the phospholipase A is protected by the sodium alginate/chitosan microspheres, the tea polyphenol is not easy to combine with the phospholipase A, and the activity of the phospholipase A is not easy to reduce;
in conclusion, the food additive prepared by the method can be combined with substances such as tea polyphenol and the like while increasing the emulsion stability of the yolk product, so that the microbial index of the yolk product is effectively reduced, and the contradiction between the microbial index and the sensory index in the yolk product is solved; can also endow yolk product with certain nutritive value and improve its health promotion effect.
Optionally, the preparation method of the sodium alginate/chitosan immobilized phospholipase A comprises the following steps:
dissolving sodium alginate and chitosan in advance to obtain a sodium alginate solution and a chitosan solution respectively, and preparing phospholipase A into an enzyme solution with the concentration of 1-2 wt%;
a2, uniformly mixing the enzyme solution and the sodium alginate solution to obtain a mixed solution I, adding calcium chloride into the chitosan solution, and uniformly mixing to obtain a mixed solution II, wherein the concentration of the calcium chloride in the mixed solution II is 6-9wt%, and the volume ratio of the enzyme solution to the sodium alginate solution to the chitosan solution is 1 (2-3) to (2-3);
a3, adding the mixed solution I into the mixed solution II, and emulsifying to obtain a crude solution of the sodium alginate/chitosan immobilized phospholipase A;
and A4, hardening the crude liquid of the sodium alginate/chitosan immobilized phospholipase A, filtering, washing, freezing and drying in vacuum to obtain the sodium alginate/chitosan immobilized phospholipase A.
By adopting the technical scheme, the phospholipase A can be coated by a porous composite material consisting of the sodium alginate/chitosan, and the lecithin in the yolk product can still contact the phospholipase A through pores on the sodium alginate/chitosan composite material, so that hydrolysis is carried out; by controlling the technological parameters in the preparation process, the phospholipase A is fully embedded by the sodium alginate/chitosan composite material, and simultaneously, the phospholipase A still has higher enzymolysis activity.
Preferably, the phospholipase A is phospholipase A 1 And phospholipase A 2 Is prepared by compounding according to the weight ratio of 1 (3-4).
By adopting the technical scheme, the phospholipase A 1 Hydrolyzing the acyl group on Sn-1 in lecithin to generate saturated fatty acid, phospholipase A 2 The acyl on Sn-2 in the lecithin is hydrolyzed to generate unsaturated fatty acid, and the content of hydroxyl and unsaturated fatty acid in a product obtained by hydrolyzing the lecithin is improved, the content of saturated fatty acid is reduced and the emulsion stability of the yolk product is improved by optimizing the composition of phospholipase A.
Preferably, the concentration of the calcium chloride solution in the step A2 is 7wt%.
By adopting the technical scheme, under the concentration, the obtained sodium alginate/chitosan immobilized phospholipase A has uniform particles, high embedding rate and high enzyme activity; below this concentration, the embedding of phospholipase a is incomplete and easily lost, thus reducing the conversion rate of lecithin; above this concentration, calcium ions are susceptible to phospholipase A action, resulting in decreased phospholipase A activity.
Preferably, the weight ratio of the sodium alginate/chitosan immobilized phospholipase A to the theanine is 1 (0.25-0.4).
By adopting the technical scheme, in the weight ratio range, theanine can further reduce the content of microorganisms in the yolk product, and simultaneously the enzyme activity of the sodium alginate/chitosan immobilized phospholipase A is not influenced.
Preferably, the weight ratio of the tea polyphenol to the astaxanthin to the alliin is 1.
By adopting the technical scheme, the food additive for the yolk product has good antibacterial and antiseptic effects on the yolk product in the proportion, and simultaneously, the sensory flavor of the yolk product is further improved, and no peculiar smell appears for a long time.
Optionally, the solute in the calcium ion adjuvant is one or more of calcium chloride, calcium lactate and disodium calcium ethylene diamine tetraacetate, and the solvent is water.
Preferably, the concentration of calcium ions in the calcium ion adjuvant is 6wt%.
By adopting the technical scheme, in the calcium ion concentration range, the calcium ions have obvious promotion effect on the hydrolysis of lecithin by the sodium alginate/chitosan immobilized phospholipase A, so that the stability of an emulsifying system of the yolk product is further improved, and the microbial indexes in the yolk product are further reduced.
In a second aspect, the present application provides a method for preparing a food additive for egg yolk products, which adopts the following technical scheme:
a preparation method of food additive for egg yolk product comprises the following steps:
weighing sodium alginate/chitosan immobilized phospholipase A, calcium ion adjuvant, tea polyphenol, astaxanthin, alliin and water according to the formula ratio, stirring and blending to obtain the food additive for yolk products.
By adopting the technical scheme, the prepared food additive for the yolk product has better stability and better permeability when being added into the yolk product.
In a third aspect, the application provides an application of a food additive for egg yolk products, which adopts the following technical scheme:
use of a food additive for egg yolk products comprising the steps of:
adding the food additive for yolk products into yolk products, stirring, heating to 62-65 deg.C, and keeping the temperature for 30min; wherein the weight ratio of the lecithin in the egg yolk product to the sodium alginate/chitosan immobilized phospholipase A in the food additive is 1 (0.5-1).
By adopting the technical scheme, the pasteurization method is combined with the food additive, the pasteurization method eliminates various growth pathogenic bacteria in the yolk product, and meanwhile, the sodium alginate/chitosan immobilized phospholipase A in the food additive fully hydrolyzes lecithin in the temperature range, so that the produced lysophospholipid has a good removing effect on heat-resistant fungi, and the microbial indexes in the yolk product are remarkably reduced; and does not affect the emulsion stability, flavor and other sensory indexes of the egg yolk product.
In summary, the present application has the following beneficial effects:
1. the method adopts the microspheres compounded by sodium alginate and chitosan to fix and coat the phospholipase A, the phospholipase A can effectively carry out enzymolysis on lecithin in the yolk product under the action of the calcium ion auxiliary agent, the lecithin is converted into lysophospholipid and free unsaturated fatty acid with better emulsifying property, and the emulsifying stability of the yolk product is maintained; meanwhile, the combination of substances such as tea polyphenol and the like effectively reduces the microbial index of the yolk product, thereby solving the contradiction between the microbial index and the sensory index in the yolk product and endowing the yolk product with certain nutritional value.
2. The food additive for the yolk product prepared by the method is combined with pasteurization, so that the food additive has a synergistic effect on reducing the microbial indexes of the yolk product while not reducing the sensory indexes of the yolk product.
Detailed Description
Unless otherwise specified, the following preparation examples, examples and comparative raw material sources are as follows.
Sodium alginate: food grade, type: LYF, specification: 20-100cps, and is prepared from Qingdao Mingyue seaweed group, inc.;
and (3) chitosan: the deacetylation degree is more than 90%, and the deacetylation degree is limited in the Boyuan biotechnology from Hubei;
phospholipase A 2 The enzyme is food grade, has 20 ten thousand of enzyme activity and is sourced from Nanjing green bioscience and technology Limited;
phospholipase A enzyme 1 Tea polyphenol, astaxanthin and alliin are all self-made products.
Preparation example of sodium alginate/Chitosan-immobilized phospholipase A
Preparation example 1
The sodium alginate/chitosan immobilized phospholipase A is prepared by the following steps:
a1, weighing 100g of sodium alginate, adding the sodium alginate into deionized water, dissolving in a water bath at 40 ℃, and preparing a sodium alginate solution with the concentration of 1wt%;
weighing 100g of chitosan, adding the chitosan into an acetic acid solution with the concentration of 5wt%, and dissolving in a water bath at 40 ℃ to prepare a chitosan solution with the concentration of 4 wt%;
weighing 10g of phospholipase A 1 And 10g phospholipase A 2 Adding the mixture into deionized water to prepare an enzyme solution with phospholipase A concentration of 1wt%;
a2, taking 100mL of enzyme solution, and taking the enzyme solution, the sodium alginate solution and the chitosan solution according to a volume ratio of 1; uniformly mixing the enzyme solution and the sodium alginate solution to obtain a mixed solution I, adding calcium chloride into the chitosan solution, and uniformly mixing to obtain a mixed solution II, wherein the concentration of the calcium chloride in the mixed solution II is 6wt%;
a3, adding the mixed solution I into the mixed solution II, wherein the adding speed of the mixed solution I is 5 drops/s, and emulsifying at the rotating speed of 200rpm for 5min after the adding is finished to obtain crude liquid of the sodium alginate/chitosan immobilized phospholipase A;
and A4, refrigerating and hardening the crude liquid of the sodium alginate/chitosan immobilized phospholipase A at 4 ℃ for 30min, adding glutaraldehyde (analytically pure) with the concentration of 0.2wt% into the crude liquid of the sodium alginate/chitosan immobilized phospholipase A, stirring, keeping the temperature and hardening for 10h, performing suction filtration, washing for 2 times by using sterile normal saline, and performing freeze vacuum drying to obtain the sodium alginate/chitosan immobilized phospholipase A.
Preparation examples 2 to 4
The sodium alginate/chitosan immobilized phospholipase A is different from the preparation example 1 in that: the composition of phosphatase a is different; wherein the phosphatase in preparation example 2 was 20g of phospholipase A 2 (ii) a Preparation example 3 phosphatase was prepared from 5g of phospholipase A 1 And 15g phospholipase A 2 (ii) a Preparation example 4 phosphatase was prepared from 4g of phospholipase A 1 And 16g phospholipase A 2 。
Preparation examples 5 to 6
The sodium alginate/chitosan immobilized phospholipase A is different from the preparation example 4 in that: the calcium chloride concentration in step A2 was varied, wherein the calcium chloride concentration in preparation example 5 was 9wt% and the calcium chloride concentration in preparation example 6 was 7wt%.
Preparation example 7
The sodium alginate/chitosan immobilized phospholipase A is different from the preparation example 6 in that: the volume ratio of the enzyme solution to the sodium alginate solution to the chitosan solution to the calcium chloride solution is 1.
Preparation example 8
The sodium alginate/chitosan immobilized phospholipase A is different from the preparation example 6 in that: the phospholipase A was prepared as an enzyme solution with a concentration of 2 wt%.
Examples
Example 1
A food additive for yolk product comprises the following formula: 20g of sodium alginate/chitosan immobilized phospholipase A prepared in preparation example 1, 1g of calcium lactate solution, 8g of tea polyphenol, 15g of astaxanthin, 5g of alliin and 20g of water; wherein the concentration of calcium ions in the calcium lactate solution is 3wt%;
the preparation method comprises the following preparation steps:
preparing and weighing the raw materials according to the formula; adding sodium alginate/chitosan immobilized phospholipase A, calcium lactate solution, tea polyphenols, astaxanthin and alliin into water, stirring, and blending to obtain food additive for yolk product.
Examples 2 to 8
A food additive for egg yolk products, differing from example 1 in that: the sources of the sodium alginate/chitosan immobilized phospholipase A are different, and the specific sources are shown in the following table 1.
TABLE 1 sources of sodium alginate/chitosan immobilized phospholipase A
Examples Source Examples Source
Example 1 Preparation example 1 Example 5 Preparation example 5
Example 2 Preparation example 2 Example 6 Preparation example 6
Example 3 Preparation example 3 Example 7 Preparation example 7
Example 4 Preparation example 4 Example 8 Preparation example 8
Examples 9 to 18
A food additive for egg yolk products, differing from example 8 in that: the weight of each raw material was varied, and the specific weight was as shown in table 2 below.
TABLE 2 weight of the respective raw materials
Figure BDA0003436198040000071
Examples 19 to 20
A food additive for egg yolk products, differing from example 17 in that: the concentrations of the calcium lactate solutions varied, with example 19 having a concentration of 11wt% and example 20 having a concentration of 6wt%.
Comparative example
Comparative example 1
A food additive, which is different from example 1 in that 2g of phospholipase A was used 1 And 2g phospholipase A 2 And 20g of sodium alginate/chitosan immobilized phospholipase A is replaced by 8g of sodium alginate and 8g of chitosan.
Comparative example 2
A food additive, which is different from example 1 in that sodium alginate/chitosan-immobilized phospholipase A and the like are used as a substitute for tea polyphenol.
Comparative example 3
A food additive differing from example 1 in that astaxanthin was replaced with sodium alginate/chitosan-immobilized phospholipase A or the like.
Comparative example 4
A food additive, which is different from example 1 in that alliin is replaced by sodium alginate/chitosan-immobilized phospholipase A and the like in mass.
Application example
Application example 1
A mayonnaise is prepared by the following method:
s1, putting 100g of egg yolk (lecithin accounts for 1wt% of the total weight of the egg yolk) into a clean anhydrous round-bottom deep basin, and adding 15g of white sugar to stir uniformly until the white sugar is dissolved;
s2, adding 15mL of olive oil while stirring, and stirring in the same direction after adding the oil;
s3, continuously stirring, adding the food additive (calculated by sodium alginate/chitosan immobilized phospholipase A0.5g) prepared in the example 1, adding white vinegar and olive oil to adjust the viscosity of the sauce, and adding 2g of salt for seasoning to obtain mayonnaise;
s4, heating the mayonnaise to 62 ℃, and preserving the heat for 30min to obtain a disinfected mayonnaise product.
Application example 2
A mayonnaise which is different from application example 1 in that the weight ratio of lecithin to sodium alginate/chitosan-immobilized phospholipase A is 1.
Application examples 3 to 21 and application comparative examples 1 to 4
A mayonnaise, which is different from application example 1 in the source of the food additives, and the specific source is shown in table 3 below.
TABLE 3 sources of food additives
Application example Source Application example Source Application example Source
Application example 1 Example 1 Application example 10 Example 9 Application example 18 Example 17
Application example 3 Example 2 Application example 11 Example 10 Application example 19 Example 18
Application example 4 Example 3 Application example 12 Example 11 Application example 20 Example 19
Application example 5 Example 4 Application example 13 Example 12 Application example 21 Example 20
Application example 6 Example 5 Application example 14 Example 13 Application comparative example 1 Comparative example 1
Application example 7 Example 6 Application example 15 Example 14 Comparative application example 2 Comparative example 2
Application example 8 Example 7 Application example 16 Example 15 Comparative application example 3 Comparative example 3
Application example 9 Example 8 Application example 17 Example 16 Application comparative example 4 Comparative example 4
Comparative application example 5
A mayonnaise, which is different from application example 1 in that the food additive prepared in example 1 was not added in step S3.
Performance test
Microorganism indexes are as follows:
the mayonnaise prepared in application examples 1 to 21 and application comparative examples 1 to 5 was stored at 4 ℃ and 50% humidity for 48 hours, and then subjected to detection of microorganism detection index and detection of peroxide value:
Figure BDA0003436198040000081
Figure BDA0003436198040000091
sensory indexes are as follows:
selecting 20 professional palatability sensory evaluators, storing the mayonnaise prepared by application examples 1-20 and application comparative examples 1-5 at 4 ℃ and 50% humidity for 48h, and then scoring from four aspects of color, smell, taste and stability, wherein the average value of the scores of the 20 sensory evaluators in each aspect is taken, and the average value in each aspect is added to obtain the total sensory evaluation score of the mayonnaise;
the specific scoring rules are as follows:
Figure BDA0003436198040000092
the result of the detection
TABLE 4 microbiological indicator test results of application examples 1-20 and application comparative examples 1-5
Figure BDA0003436198040000093
Figure BDA0003436198040000101
TABLE 5 sensory test results of application examples 1 to 20 and application comparative examples 1 to 5
Detecting an object Score of Detecting an object Score of
Application example 1 73.8 Application example 14 92.5
Application example 2 78.3 Application example 15 92.6
Application example 3 79.1 Application example 16 92.8
Application example 4 84.4 Application example 17 92.7
Application example 5 89.7 Application example 18 92.8
Application example 6 90.9 Application example 19 92.1
Application example 7 91.7 Application example 20 91.9
Application example 8 90.8 Application example 21 94.2
Application example 9 91.7 Application comparative example 1 56.8
Application example 10 90.3 Comparative application example 2 69.3
Application example 11 91.2 Comparative application example 3 71.6
Application example 12 92.2 Application comparative example 4 71.0
Application example 13 92.3 Comparative application example 4 52.3
As can be seen by combining application example 1 and application comparative example 1 with tables 4 to 5, the immobilization of phospholipase a is advantageous in improving the activity of phospholipase a, so that the total number of colonies in mayonnaise is significantly reduced, particularly the number of escherichia coli; meanwhile, the oxidation resistance is improved, and the reason probably lies in that part of the sodium alginate/chitosan composite material can adsorb heat-sensitive substances such as alliin, tea polyphenol and the like to improve the stability of the substances, so that the excellent oxidation resistance is achieved.
By combining application example 1 and application comparative examples 2 to 4 and combining tables 4 to 5, it can be seen that the lack of any one of alliin, tea polyphenol and astaxanthin can cause the reduction of antibacterial performance and the increase of peroxide value, which indicates that the alliin, tea polyphenol and astaxanthin have synergistic effect in the aspects of oxidation resistance and antibacterial property.
By combining application example 1 and application comparative example 5 with tables 4 to 5, it can be seen that the number of colonies and the number of escherichia coli could not meet the industrial standards and the sensory evaluation score was low when the mayonnaise was treated only by pasteurization; the food additive prepared by the method is combined with pasteurization, so that the total number of bacterial colonies and the number of escherichia coli can be reduced, and the peroxide value and the sensory evaluation score can be improved while the sensory index of the yolk product is not reduced.
As can be seen by combining application examples 1-21 and tables 4-5, the food additive for yolk products prepared by the application has remarkable preservative and bacteriostatic effects, and can effectively maintain the flavor of the mayonnaise.
The specific embodiments are only for explaining the present application and are not limiting to the present application, and those skilled in the art can make modifications to the embodiments without inventive contribution as required after reading the present specification, but all the embodiments are protected by patent law within the scope of the claims of the present application.

Claims (7)

1. The food additive for the egg yolk product is characterized by comprising the following raw materials in parts by weight: 20-40 parts of sodium alginate/chitosan immobilized phospholipase A, 1-5 parts of calcium ion auxiliary agent, 8-16 parts of tea polyphenol, 15-25 parts of astaxanthin, 5-15 parts of alliin and 20-40 parts of water; wherein the concentration of calcium ions in the calcium ion adjuvant is 3-11wt%;
the preparation method of the sodium alginate/chitosan immobilized phospholipase A comprises the following steps:
dissolving sodium alginate and chitosan in advance to obtain a sodium alginate solution and a chitosan solution respectively, and preparing phospholipase A into an enzyme solution with the concentration of 1-2 wt%;
a2, uniformly mixing the enzyme solution and the sodium alginate solution to obtain a mixed solution I, adding calcium chloride into the chitosan solution, and uniformly mixing to obtain a mixed solution II, wherein the concentration of the calcium chloride in the mixed solution II is 7wt%, and the volume ratio of the enzyme solution to the sodium alginate solution to the chitosan solution is 1 (2-3) to (2-3);
a3, adding the mixed solution I into the mixed solution II, and emulsifying to obtain a crude solution of the sodium alginate/chitosan immobilized phospholipase A;
hardening the crude liquid of the sodium alginate/chitosan immobilized phospholipase A, filtering, washing, freezing and drying in vacuum to obtain the sodium alginate/chitosan immobilized phospholipase A;
the phospholipase A is derived from phospholipase A 1 And phospholipase A 2 Is prepared by compounding according to the weight ratio of 1 (3-4).
2. A food additive for egg yolk products according to claim 1 wherein: the weight ratio of the sodium alginate/chitosan immobilized phospholipase A to the theanine is 1 (0.25-0.4).
3. A food additive for egg yolk products according to claim 2 wherein: the weight ratio of the tea polyphenol to the astaxanthin to the alliin is 1.
4. A food additive for egg yolk products according to claim 1 wherein: the solute in the calcium ion auxiliary agent is one or more of calcium chloride, calcium lactate and ethylene diamine tetraacetic acid disodium calcium, and the solvent is water.
5. A food additive for egg yolk products according to claim 1 wherein: the concentration of calcium ions in the calcium ion adjuvant is 6wt%.
6. A method of preparing a food additive for egg yolk products as claimed in claim 1, comprising the steps of: weighing sodium alginate/chitosan immobilized phospholipase A, calcium ion adjuvant, tea polyphenol, astaxanthin, alliin and water according to the formula ratio, stirring and blending to obtain the food additive for yolk products.
7. The application of the food additive for yolk products is characterized by comprising the following steps: adding the food additive for yolk products in claim 1 into yolk products, stirring, heating to 62-65 deg.C, and keeping the temperature for 30min; wherein the weight ratio of the lecithin in the egg yolk product to the sodium alginate/chitosan immobilized phospholipase A in the food additive is 1 (0.5-1).
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JP2000189102A (en) * 1998-12-28 2000-07-11 Itec:Kk Food including astaxanthin
CN101125004B (en) * 2006-08-17 2010-08-18 大连韩伟食品有限公司 Heat resistant yolk product and production method thereof
US20090246319A1 (en) * 2008-03-31 2009-10-01 Kraft Foods Holdings, Inc. Process And Formulation For Making An Egg Product With Increased Functionality And Flavor
CN102796721A (en) * 2012-05-17 2012-11-28 东北农业大学 Method for immobilizing phospholipase A2 by using sodium alginate-chitosan
CN102960776A (en) * 2012-12-07 2013-03-13 北京二商健力食品科技有限公司 Instant yolk powder and preparation method thereof
CN104593145A (en) * 2015-01-21 2015-05-06 东北农业大学 Method for degumming crude soybean oil by combined application of immobilized phospholipase C and immobilized phospholipase A1
KR102445766B1 (en) * 2017-09-29 2022-09-20 후지필름 가부시키가이샤 Oil-in-water emulsion composition and food and beverage containing same
CN109007633B (en) * 2018-07-23 2022-05-03 东北农业大学 Easily dispersible high-emulsibility egg yolk powder and preparation method thereof
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