CN114424820A - 一种低脂紫苏油风味沙拉酱的制备方法 - Google Patents
一种低脂紫苏油风味沙拉酱的制备方法 Download PDFInfo
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Abstract
本发明公开了一种低脂紫苏油风味沙拉酱的制备方法,涉及一种低脂沙拉酱的加工方法。利用紫苏油双层乳状液代替传统沙拉酱中的油脂,向芯材为紫苏油的大豆分离蛋白乳状液中加入壳聚糖,使制备的油脂替代物在酸性条件下能够稳定的存在于体系中。该低脂紫苏油风味沙拉酱制备包括紫苏油单层乳液的制备、紫苏油多层乳液的制备、沙拉酱调味料混合及沙拉酱均质等步骤。本发明的优点:制备方法简便;产品风味细腻纯正;可投入工业化生产。
Description
技术领域
本发明涉及调味料加工技术领域,具体涉及一种低脂紫苏油风味沙拉酱的制备方法。
背景技术
紫苏是一种唇形科一年生草本植物,广泛分布于中国和日本等亚洲国家,一般通过紫苏籽冷榨的方法获得紫苏油。紫苏油中含有丰富的n-3系列的不饱和脂肪酸,其中含有大约65%的α-亚麻酸,不仅具有必需脂肪酸脂的所有生理功能,在体内还能合成n-3系列的二十碳五烯酸(DHA)和二十二碳六烯酸(EPA),均是人体代谢必要的生物活性因子。有大量研究表明,紫苏油能够提供人体必需脂肪酸,有降低胆固醇,调节血压,防癌和抗衰老诸多功效,紫苏籽油中亚麻酸含量为核桃油的5-6倍,是橄榄油的50倍以上,亚麻酸是最好的促进大脑神经细胞发育的营养成分,对婴幼儿大脑发育,智力发育及视力发育极有好处。但由于紫苏油含有大量的不饱和脂肪酸,导致其在储存过程中不稳定极易被氧化,尤其在环境变化的情况下会加速氧化,限制其在食品中的应用。因此,紫苏油的缓释增强其在食品中的稳定性具有重要意义
壳聚糖是由甲壳素通过一定程度的脱乙酰而得到的多糖类生物大分子,利用适当的溶剂可制成透明的具有多孔结构的薄膜,具有良好的粘附性、通透性和一定的韧性,能降低胆固醇,提高机体免疫力,增强机体的抗病抗感染能力,尤其有较强的抗肿瘤作用,在食品、生物医药等方面有广泛应用。
层层自组装技术是指利用某种相互作用(如静电引力、共价键、氢键等)将两种或多种高分子化合物在模板物质表面逐层交替沉积,形成多层界面膜的一种技术,静电力则是自组装中最常见的一种作用力,利用静电层层自组装技术作为递送系统制作多层乳液能对芯材有更好的保护,许多研究表明,多层乳液比传统乳液具有更好的环境稳定性,因此可以在酸性条件下利用大豆分离蛋白-壳聚糖作为壁材递送紫苏油,代替传统沙拉酱油脂比例大,热量高的问题。由于沙拉酱白醋的加入,使得产品的pH值呈酸性,此范围内为大部分蛋白质乳化剂的等电点,使得高营养成分的乳化剂无法添加,且产品外观处于易分层状态,食用极其不便,但在壳聚糖的保护下,大豆分离蛋白在接近等电点的酸性条件下不易聚集,使制得的沙拉酱口感更佳顺滑。
随着人民生活水平不断提高,人们越来越关注饮食的健康和丰富性,沙拉作为从进口产品虽然营养丰富,口味独特,但油脂含量高,热量高等问题会直接影响食用者的身体健康,从功能性和保健性角度来看,一种低脂功能性的沙拉酱将会受到消费者的广泛关注。
发明内容
针对现有技术不足,本发明提供一种低脂紫苏油风味沙拉酱的制备方法,本发明通过静电层层自助装的技术,将酸性条件下带有负电荷的大豆分离蛋白和带正电荷的壳聚糖通过静电相互作用对紫苏油进行包封,使被包封的紫苏油保持良好的物理稳定性,并能达到油脂缓慢消化,靶向释放的目的。将制备好的双层乳液作为沙拉酱油脂的替代物,解决市面沙拉酱产品油脂含量和热量高的问题。
本发明所要解决的技术问题是通过以下技术方案来实现的:
称取大豆分离蛋白粉末溶解于去离子水中,在pH 7条件下搅拌至过夜配制成0.5%-1.5%(w/v)的大豆分离蛋白溶液,将配制好的蛋白溶液与10%-15%(v/v)的紫苏油混合,在13000rpm条件下粗均3min,将粗均后的单层乳液在压力为20MPa条件下高压均质2-3次,得到紫苏油单层乳液;用1M HCl将紫苏油单层乳液pH调至5.5,称取壳聚糖粉末溶解于1%(v/v)醋酸溶液中,配制成0.5%-1.5%(w/v)的壳聚糖溶液,用1M HCl调节壳聚糖溶液pH值至5.5,室温条件磁力搅拌2h,随后将配制好的壳聚糖溶液与紫苏油单层乳液以1:1(v/v)混合,在室温条件下以4000rpm粗均3min得到紫苏油双层乳液。将1%-10%(v/v)白砂糖、1%~5%(v/v)食用盐、1%-5%(v/v)芝麻酱、1%-5%(v/v)番茄酱、0.1%-0.3%(m/v)黄原胶等配料混匀,加水以500rpm慢速搅拌5min,再以1200rpm快速搅拌5min。在混合配料中缓慢分次加入30%-40%(v/v)的紫苏油双层乳液,缓慢分次加入5%-10%(v/v)白醋搅拌均匀,胶体磨均质转速4000rpm均质5min得到细腻的沙拉酱。
附图说明
附图1样品储藏期间产生氢过氧化物含量
附图2样品储藏期间产生丙二醛反应物含量
具体实施方式
下面结合附图对本发明具体实施例进行详细描述:
一种低脂紫苏油风味沙拉酱的制备方法,其特征在于,包括以下步骤:
(1)称取大豆分离蛋白粉末溶解于去离子水中,在pH 7条件下搅拌至过夜配制成0.5%-1.5%(w/v)的大豆分离蛋白溶液,将配制好的蛋白溶液与10%-15%(v/v)的紫苏油混合,在13000rpm条件下粗均3min,将粗均后的单层乳液在压力为20MPa条件下高压均质2-3次,得到紫苏油单层乳液;(2)用1M HCl将紫苏油单层乳液pH调至5.5,称取壳聚糖粉末溶解于1%(v/v)醋酸溶液中,配制成0.5%-1.5%(w/v)的壳聚糖溶液,用1M HCl调节壳聚糖溶液pH值至5.5,室温条件磁力搅拌2h,随后将配制好的壳聚糖溶液与紫苏油单层乳液以1:1(v/v)混合,在室温条件下以4000rpm粗均3min得到紫苏油双层乳液。(3)将1%-10%(v/v)白砂糖、1%-5%(v/v)食用盐、1%-5%(v/v)芝麻酱、1%-5%(v/v)番茄酱、0.1%-0.3%(m/v)黄原胶等配料混匀,加水以500rpm慢速搅拌5min,再以1200rpm快速搅拌5min。(4)在混合配料中缓慢分次加入30%-40%(v/v)的紫苏油双层乳液,缓慢分次加入5%-10%(v/v)白醋搅拌均匀,胶体磨均质转速4000rpm均质5min得到细腻的沙拉酱。
实施例1:(1)称取大豆分离蛋白粉末溶解于去离子水中,在pH 7条件下搅拌至过夜配制成1.5%(w/v)的大豆分离蛋白溶液,将配制好的蛋白溶液与15%(v/v)的紫苏油混合,在13000rpm条件下粗均3min,将粗均后的单层乳液在压力为20MPa条件下高压均质2-3次,得到紫苏油单层乳液;(2)用1M HCl将紫苏油单层乳液pH调至5.5,称取壳聚糖粉末溶解于1%(v/v)醋酸溶液中,配制成0.5%-1.5%(w/v)的壳聚糖溶液,用1M HCl调节壳聚糖溶液pH值至5.5,室温条件磁力搅拌2h,随后将配制好的壳聚糖溶液与紫苏油单层乳液以1:1(v/v)混合,在室温条件下以4000rpm粗均3min得到紫苏油双层乳液。(3)将10%(v/v)白砂糖、5%(v/v)食用盐、2%(v/v)芝麻酱、3%(v/v)番茄酱、0.2%(m/v)黄原胶等配料混匀,加水以500rpm慢速搅拌5min,再以1200rpm快速搅拌5min。(4)在混合配料中缓慢分次加入40%(v/v)的紫苏油双层乳液,缓慢分次加入6%(v/v)白醋搅拌均匀,胶体磨均质转速4000rpm均质5min得到细腻的沙拉酱。
实施例2:(1)称取大豆分离蛋白粉末溶解于去离子水中,在pH 7条件下搅拌至过夜配制成1.0%(w/v)的大豆分离蛋白溶液,将配制好的蛋白溶液与10%(v/v)的紫苏油混合,在13000rpm条件下粗均3min,将粗均后的单层乳液在压力为20MPa条件下高压均质2-3次,得到紫苏油单层乳液;(2)用1M HCl将紫苏油单层乳液pH调至5.5,称取壳聚糖粉末溶解于1%(v/v)醋酸溶液中,配制成0.5%(w/v)的壳聚糖溶液,用1M HCl调节壳聚糖溶液pH值至5.5,室温条件磁力搅拌2h,随后将配制好的壳聚糖溶液与紫苏油单层乳液以1:1(v/v)混合,在室温条件下以4000rpm粗均3min得到紫苏油双层乳液。(3)将5%(v/v)白砂糖、5%(v/v)食用盐、5%(v/v)芝麻酱、2%(v/v)番茄酱、0.3%(m/v)黄原胶等配料混匀,加水以500rpm慢速搅拌5min,再以1200rpm快速搅拌5min。(4)在混合配料中缓慢分次加入30%(v/v)的紫苏油双层乳液,缓慢分次加入10%(v/v)白醋搅拌均匀,胶体磨均质转速4000rpm均质5min得到细腻的沙拉酱。
实施例3:(1)称取大豆分离蛋白粉末溶解于去离子水中,在pH 7条件下搅拌至过夜配制成1.2%(w/v)的大豆分离蛋白溶液,将配制好的蛋白溶液与12%(v/v)的紫苏油混合,在13000rpm条件下粗均3min,将粗均后的单层乳液在压力为20MPa条件下高压均质2-3次,得到紫苏油单层乳液;(2)用1M HCl将紫苏油单层乳液pH调至5.5,称取壳聚糖粉末溶解于1%(v/v)醋酸溶液中,配制成1.0%(w/v)的壳聚糖溶液,用1M HCl调节壳聚糖溶液pH值至5.5,室温条件磁力搅拌2h,随后将配制好的壳聚糖溶液与紫苏油单层乳液以1:1(v/v)混合,在室温条件下以4000rpm粗均3min得到紫苏油双层乳液。(3)将6%(v/v)白砂糖、3%(v/v)食用盐、3%(v/v)芝麻酱、2%(v/v)番茄酱、0.3%(m/v)黄原胶等配料混匀,加水以500rpm慢速搅拌5min,再以1200rpm快速搅拌5min。(4)在混合配料中缓慢分次加入30%(v/v)的紫苏油双层乳液,缓慢分次加入5%(v/v)白醋搅拌均匀,胶体磨均质转速4000rpm均质5min得到细腻的沙拉酱。
Claims (5)
1.一种低脂紫苏油风味沙拉酱的制备方法:
(1)称取大豆分离蛋白粉末溶解于去离子水中,在pH 7条件下搅拌至过夜配制成0.5%-1.5%(w/v)的大豆分离蛋白溶液,将配制好的蛋白溶液与10%-15%(v/v)的紫苏油混合,在13000rpm条件下均质3min,将均质后的单层乳液在压力为20MPa条件下高压均质2-3次,得到紫苏油单层乳液;
(2)用1M HCl将紫苏油单层乳液pH调至5.5,称取壳聚糖粉末溶解于1%(v/v)醋酸溶液中,配制成0.5%-1.5%(w/v)的壳聚糖溶液,用1M HCl调节壳聚糖溶液pH值至5.5,室温条件磁力搅拌2h,随后将配制好的壳聚糖溶液与紫苏油单层乳液以1:1(v/v)混合,在室温条件下以4000rpm均质3min得到紫苏油双层乳液;
(3)将1%-10%(v/v)白砂糖、1%-5%(v/v)食用盐、1%-5%(v/v)芝麻酱、1%-5%(v/v)番茄酱、0.1%-0.3%(m/v)黄原胶等配料混匀,加水以500rpm慢速搅拌5min,再以1200rpm快速搅拌5min;
(4)在混合配料中缓慢分次加入30%-40%(v/v)的紫苏油双层乳液,缓慢分次加入5%-10%(v/v)白醋搅拌均匀,胶体磨均质转速4000rpm均质5min得到细腻的沙拉酱。
2.根据权利要求1所述的一种低脂紫苏油风味沙拉酱的制备方法,其特征在于,所述紫苏油单层乳液组成中大豆分离蛋白的优选含量为1.0%、紫苏油优选含量为10%。
3.根据权利要求1所述的一种低脂紫苏油风味沙拉酱的制备方法,其特征在于,所述紫苏油双层乳液组成中壳聚糖的优选含量为1.0%。
4.根据权利要求1所述的一种低脂紫苏油风味沙拉酱的制备方法,其特征在于,所述白砂糖优选含量为10%、食用盐优选含量为3%、芝麻酱优选含量为3%、番茄酱优选含量为5%、黄原胶优选含量为0.2%。
5.根据权利要求1所述的一种低脂紫苏油风味沙拉酱的制备方法,其特征在于,所述白醋优选含量为6%。
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