CN115381032A - 一种基于Pickering乳液的半固态豆类泥制备方法 - Google Patents
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Abstract
本发明公开了一种基于Pickering乳液的半固态豆类泥制备方法,该方法利用卵清蛋白‑魔芋胶‑淀粉纳米晶复合物作为Pickering乳液的纳米颗粒,添加油脂形成稳定的水包油型Pickering乳液,进而加入豆类匀浆以及豆沙粒,最后脱气灭菌即得成品;通过本方法制作的半固态豆泥口感舒适、粘度适宜,质地细腻绵密,具有独特的豆质滋味,无异味、异臭,体系稳定,长期放置无产品颜色发暗、凝结沉淀、风味劣变现象产生;本方法解决了高淀粉含量泥状食品经过高温热处理后析水、析油、淀粉凝胶、产品表面开裂的问题。
Description
技术领域
本发明涉及食品领域内豆类泥的制备方法,尤其是一种基于Pickering乳液的半固态豆类泥制备方法。
背景技术
公开该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解,而不必然被视为承认或以任何形式暗示该信息构成已经成为本领域一般技术人员所公知的现有技术。
20世纪初,Ramsden在研究蛋白质分散体系时发现胶体尺寸的固体颗粒也可以稳定乳液。后期经过Pickering对其系统性的研究,该类乳液被称为Pickering乳液,与传统表面活性剂稳定的乳液相比,Pickering乳液具有稳定性更强、毒性低、用量少、成本低、环境友好可重复利用等优点。近年来,Pickering乳液因其独特的稳定性,以及在食品、药品中的包埋、载运和质地改良等方面的潜在应用,逐渐成为食品研究领域的热点。
利用干热法使淀粉降解所得产物称为热解糊精,有白糊精,黄糊精和英国胶三种。白糊精和黄糊精是加酸于淀粉中加热而得,前者温度较低,颜色为白色,后者温度较高,颜色为黄色。英国胶是不加酸,加热到更高温度而得到,颜色为棕色。黄糊精在水中的溶解性最强,且其具有良好的乳化性、粘附性,溶液稳定性好,由于其结构对于淀粉凝胶与老化有一定阻碍作用,目前多由玉米和木薯淀粉制备,无绿豆淀粉制备的相关报道。
绿豆(Vigna radiata)等高淀粉含量食品经过长时间高温处理以后其淀粉极易产生显著的凝胶现象,导致产品的流动性降低,产品向固体凝胶转变的趋势更加明显;此外,在加热过程中,淀粉糊化由β化逐渐转变为α化淀粉,但是在室温下冷却静置一段时间(几天或者几个月)后容易发生老化现象,即从α化再次转变为β化,导致产品颜色发暗、凝结沉淀、风味劣变。在100℃以上的灭菌过程中淀粉的糊化度进一步提高,导致其越容易凝胶和老化。
绿豆等富含多种蛋白质维生素和生物功能活性物质,是一种具有较高营养价值的健康食品,现有的绿豆泥制法通常为洗净、浸泡、煮熟、打浆、加油加糖、混匀后作为糕点的固体馅料或绿豆糕的基料,有些不直接作为食品而作为面膜基料。且一般不经过高温热力杀菌(100℃以上)和不作淀粉抗老化保护。现有的豆类泥制法主要缺陷在于:
(1)无法制成流动态的豆泥产品,会存在严重析水和析油现象。
(2)制成的豆泥产品无法承受100℃以上热力杀菌,因为该方法制成的产品在高温杀菌中其淀粉极易发生凝胶作用,导致产品表面出现开裂现象。
(3)制成的豆泥产品在热力杀菌和货架期中易产生析油现象。
(4)制成的豆泥产品缺乏起沙的沙粒口感。
(5)制成的豆泥产品在货架期中容易发生老化现象,即从α化转变为β化,导致产品颜色发暗、凝结变性、风味劣变等现象。
因此,开发基于Pickering乳液的半固态豆泥可以有效合理利用豆类,同时为含高淀粉原料抑制淀粉凝胶化和淀粉老化问题提供新思路、新方法。
发明内容
本发明的目的是开发一种经过高温杀菌处理后可以即食的半固态豆类泥产品并提出相关工艺流程,解决其经过高温热处理后析水、析油、淀粉凝胶、产品表面开裂的问题。
本发明的关键在于:以卵清蛋白(OVA)-魔芋胶(KGM)-淀粉纳米晶(SNCs)复合物(O-K-S)作为Pickering乳液的纳米颗粒,添加油脂形成稳定的水包油型Pickering乳液;再基于Pickering乳液制备经过高温热力杀菌处理后(100~125℃,5~60分钟)具有一定流动性的热稳定性良好的半固态豆类泥产品,该豆泥产品具有沙粒质地和起沙口感。
本发明的技术方案如下:
一种基于Pickering乳液的半固态豆类泥制备方法,包括如下步骤:
(1)绿豆淀粉纳米晶(SNCs)的制备(硫酸水解法)
将绿豆淀粉分散在硫酸中,于40~60℃下搅拌40~50h,之后水洗离心,冷冻干燥,得到绿豆淀粉纳米晶;
所述绿豆淀粉与硫酸的质量体积比为40~75:500g/mL;硫酸pH=2~3;
优选于50℃下以300rpm的速率机械搅拌48h;
所述水洗离心具体是将酸解液水洗离心直至弱酸性(pH=6~7);
(2)纳米复合颗粒的制备
将卵清蛋白(OVA)粉末溶解在磷酸盐缓冲液中,得到卵清蛋白溶液,加入魔芋胶(KGM),在室温下搅拌3~5h,再加入步骤(1)制备的绿豆淀粉纳米晶(SNCs),室温下继续搅拌3~5h,之后冷却至0~5℃储存20~30h,得到复合物悬液(完成O-K-S复合物的组装);
所述卵清蛋白、魔芋胶、绿豆淀粉纳米晶的质量比为50:20~100:20~100,优选50:40~70:50~60;
所述磷酸盐缓冲液为50mM,pH=7.0,磷酸盐缓冲液与卵清蛋白的体积重量比为10:1mL/g;
优选的,加入魔芋胶后,在室温下500rpm搅拌4h,再加入步骤(1)制备的绿豆淀粉纳米晶,室温下继续300rpm搅拌4h,冷却至4℃储存24h;
(3)Pickering乳液的制备
将椰子油预热至40~60℃,然后将其加入步骤(2)所得复合物悬浮液中,以7000~9000rpm搅拌分散4~6min,得到初级Pickering乳液;再将所得初级Pickering乳液进料到高压均质器在700~900bar、300~500bar下均质两次;
所述复合物悬液与椰子油的质量比为2:1~3,优选1:1;
优选将椰子油预热至50℃;将椰子油加入复合物悬浮液中之后,优选以8000rpm分散5min;
优选初级Pickering乳液进料到高压均质器在800bar、400bar下均质两次;
(4)绿豆匀浆的制备
绿豆依次经浸泡,蒸煮,加水打浆,过筛后,加入木瓜蛋白酶,酶作用至淀粉碘试剂反应呈蓝紫色后,再经灭酶处理,得到绿豆匀浆;
具体的操作方法如下:绿豆4℃浸泡12h,95~100℃蒸煮30min,冷却至65℃,加入水机械打浆,过筛,加入木瓜蛋白酶(添加量50~500u/g),酶作用至淀粉碘试剂反应呈蓝紫色后,升温至95~100℃保持3~20min灭酶,得到绿豆匀浆;
(5)豆泥沙粒(黄糊精)的制备
将1N稀盐酸与绿豆淀粉混合均匀,常温放置8h,随后置于热压容器调到95%真空度,保持搅拌,加热到100℃,保持此温度到含水量降到3%,随后常压下将温度增高到160℃,保持1~2h后(至淀粉热降解转化黄糊精完成),输送入流化式冷却塔,由塔顶落下,与湿冷空气(温度20~25℃、湿度30~50%)接触,达到平衡水分17~20%,再过60目筛,得到豆泥沙粒,备用;
所述稀盐酸与绿豆淀粉混合后HCl质量占比为0.15~1%;
(6)物料混合
将步骤(4)所得绿豆匀浆和步骤(3)所得Pickering乳液分别预热至50~60℃后混合,1000rpm分散5min,然后在200rpm搅拌状态下加入豆泥沙粒,继续搅拌5min,得到混合物料;
所述绿豆匀浆和Pickering乳液的质量比为1:1.5~2;
所述豆泥沙粒在混合物料中的质量占比为3~15%;
优选物料混合全程控制温度在50~55℃;
(7)灌装、脱气、灭菌
步骤(6)所得混合物料依次经灌装、真空脱气、包装封口、热力杀菌、冷却、常温贮藏或冷藏,即为最终半固态豆类泥产品;
所述热力杀菌的温度为100~125℃,时间为5~60min;
优选的灭菌方式为121℃处理15~20min,115℃处理30min,或95℃处理15min后,室温下贮藏24h,115℃处理10min,37℃贮藏24h,105℃处理15min。
上述制备方法中,绿豆也可以替换为其他高淀粉含量的豆类,如:红豆、豌豆、豇豆、蚕豆等。
本发明的原理如下:
以Pickering乳液作为湿基基底,且起到阻碍淀粉凝胶和老化的作用,原理是利用O-K-S纳米复合物作为Pickering乳液的乳化稳定剂,乳液产生多层界面结构,其效果:
①可与淀粉形成络合物,降低淀粉的老化回生程度,并阻碍淀粉发生凝胶现象;
②乳液可有效控制高温热处理过程中的脂质游离;
③阻止货架期储藏过程中淀粉间通过氢键重新结合而发生老化现象;
④可保障绿豆匀浆过程提高粘度与固形物含量,产品质地均匀细腻;
⑤该乳液加入后,可防止绿豆蛋白质的交联产生质地粗糙现象;
⑥乳液中的绿豆淀粉纳米晶具有对淀粉的结晶区和非结晶区稳定作用,可起到增加产品的保形作用。
与现有技术相比,本发明具有以下优点:
1.制备出了一种经过高温(100℃以上)杀菌后可以即食的高淀粉含量的半固态泥状产品,丰富了产品形式,填补了新产品空白,且新工艺可实现现代工厂化和规模化生产。
2.将Pickering乳液应用于泥状食品的生产,应用该方法生产的绿豆泥其加热冷却后凝胶强度发生了显著的降低,是采用普通乳液作为基底生产的1/4-1/2,此外,产品货架周期内,泥状组织质构稳定,淀粉和蛋白质的凝胶劣化和淀粉老化现象明显减弱,产品质量稳定,无析水析油现象。
3.使用以绿豆淀粉为原料制备的黄糊精提高了产品耐受热力作用,使豆泥产品具有沙粒质地,丰富了起沙的口感。
附图说明
图1不同基底对于样品析水率影响。
具体实施方式
下面通过具体实施例进一步描述本发明,但本发明的保护范围并不仅限于此。
实施例1
一、Pickering乳液(豆泥湿基)的制备
1.绿豆淀粉纳米晶(SNCs)的制备
通过硫酸水解法制备SNCs。首先,将绿豆淀粉50g分散在500mL的硫酸(pH 2-3)中,于50℃水浴300rpm机械搅拌48h。随后,将酸解液多次水洗离心直至弱酸性,冷冻干燥得到绿豆纳米淀粉晶。
2.纳米复合颗粒的制备
通过将卵清蛋白(OVA)粉末50g溶解在500mL磷酸盐缓冲液(50mM,pH 7.0)中制备1%(W/V)OVA溶液,加入魔芋胶(KGM)50g,在室温下搅拌(500rpm)4小时,再将50g的SNCs加入其中,OVA:KGM:SCNs质量比为1:1:1,室温下继续搅拌4h(300rpm),冷却至4℃储存24h,即组装成OVA-KGM-SCNs复合物,以用于后期Pickering乳液的制备。
3.乳液的制备
椰子油预热至50℃,复合物组装后,将椰子油加入复合物悬浮液中,直至复合物悬液与油的质量比达到1:1,以8000rpm分散5分钟。然后将所得初级Pickering乳液进料到高压均质器在800bar、400bar下均质两次。
二、绿豆匀浆的制备
绿豆4℃浸泡12小时后,95℃以上蒸煮30分钟后,称取500g迅速冷却至65℃,加入500g水机械打浆,过筛,迅速加入木瓜蛋白酶(添加量300u/g),酶作用至淀粉碘试剂反应呈蓝紫色后,快速升温至95℃灭酶,保持10min。
三、豆泥沙粒制备
在常温下将1N稀盐酸与绿豆淀粉在容器中混合均匀,其中盐酸质量占比为0.25%,常温放置8h,随后将其置于热压容器调到95%真空度,保持搅拌,缓慢加热到100℃,保持此温度到含水量降到3%,随后常压下将温度增高到160℃,保持1.5h,淀粉热降解转化黄糊精完成后,输送入流化式冷却塔,由塔顶落下,与湿冷空气接触,达到平衡水分19%,再过60目筛,备用。
四、各组分物料混合
将绿豆匀浆和Pickering乳液分别预热至60℃后以2:3的质量配比混合,1000rpm分散5min后,在200rpm搅拌状态下加入10%豆泥沙粒,继续搅拌5min,全程控制温度50℃-55℃。
五、灌装、脱气、灭菌
定量灌装、真空脱气、包装封口、热力杀菌(121℃,15分钟)、冷却至37℃以下、常温贮藏或冷藏、销售。
产品质量检测:
1.凝胶强度测定
采用专用测试探头(P 0.5,直径5mm圆柱形),对于不同样品进行穿刺模式试验。测定参数设定为:触发力为5g,测试速度为1.0mm/s,压缩深度为10mm,凝胶强度由质构仪软件直接读取纪录(以测试探头进入淀粉凝胶中5mm时所受的力为凝胶强度值)
其中试样1、2分别表示通过上述具体实施例制备出的Pickering乳液与绿豆匀浆的质量比为3:2和1:1;试样3表示不添加油脂而使用蒸馏水与绿豆匀浆混合质量比为3:2,其余条件与试样1同;试样4-6表示分别加入占样品总质量的0.05%分子蒸馏单甘酯(DMG)、0.05%蔗糖脂肪酯(SE)、0.05%硬脂酰乳酸钠(SSL)作为乳化剂,且乳化时油水质量比均为1:2,乳化后乳液与绿豆匀浆质量比为3:2。
序号 | 试样 | 凝胶强度 |
1 | Pickering乳液与匀浆比3:2 | 36.35±0.56<sup>a</sup> |
2 | Pickering乳液与匀浆比1:1 | 45.43±1.99<sup>a</sup> |
3 | 不添加油脂 | 165.19±7.57<sup>c</sup> |
4 | 0.05%分子蒸馏单甘酯(DMG) | 119.98±3.09<sup>b</sup> |
5 | 0.05%蔗糖脂肪酯(SE) | 145.08±5.48<sup>c</sup> |
6 | 0.05%硬脂酰乳酸钠(SSL) | 127.76±3.61<sup>bc</sup> |
注:同列不同小写字母表示差异显著(P<0.05)。
由表所示,Pickering乳液作为湿基基底可以大大地降低其凝胶强度,且效果显著优于使用其他乳化剂,并且还与Pickering乳液的浓度有一定的相关性。
2.TPA质构特性参数
注:同列不同小写字母表示差异显著(P<0.05)。
由表所示,Pickering乳液可以使得产品的硬度、胶着度、黏聚性、弹性、回复性发生显著改变,减弱其成为固体凝胶的趋势。
3.析水率
淀粉老化过程中,将会逐步游离出更多的自由水,将样品4000rpm离心后,取上清液,测定不同时间上清液体积,可以快速判断淀粉老化的严重情况。
析水率计算公式Vc=(M2-M3)/(M2-M1)
其中Vc为析水率;M1为离心管的质量,g;M2为离心管和淀粉糊的总质量,g;M3为去水后离心管和淀粉糊的总质量,g。
由图1可见,采用Pickering乳液作为基底的绿豆泥其析水率要远低于其他组,约为不添加任何油脂组的1/2,且比加入传统乳化剂的各组也要低1/3左右,且其达到平衡的时间也要明显短于其他各组。
4.色度测定
淀粉老化过程中,会导致产品颜色发生巨大的改变,其总体将会偏暗,因此采用感官评价结合色差仪分析的手段,选取感官评价综合得分、总色差(ΔE)以及明暗度(L*)作为评价指标。
经过分析发现,Pickering乳液的添加对于产品的颜色劣变具有显著地改观,由此可以判断其能够显著抑制淀粉的老化过程。
Claims (10)
1.一种基于Pickering乳液的半固态豆类泥制备方法,其特征在于,包括如下步骤:
(1)绿豆淀粉纳米晶的制备
将绿豆淀粉分散在硫酸中,于40~60℃下搅拌40~50h,之后水洗离心,冷冻干燥,得到绿豆淀粉纳米晶;
(2)纳米复合颗粒的制备
将卵清蛋白粉末溶解在磷酸盐缓冲液中,得到卵清蛋白溶液,加入魔芋胶,在室温下搅拌3~5h,再加入步骤(1)制备的绿豆淀粉纳米晶,室温下继续搅拌3~5h,之后冷却至0~5℃储存20~30h,得到复合物悬液;
(3)Pickering乳液的制备
将椰子油预热至40~60℃,然后将其加入步骤(2)所得复合物悬浮液中,以7000~9000rpm搅拌分散4~6min,得到初级Pickering乳液;再将所得初级Pickering乳液进料到高压均质器在700~900bar、300~500bar下均质两次;
(4)绿豆匀浆的制备
绿豆依次经浸泡,蒸煮,加水打浆,过筛后,加入木瓜蛋白酶,酶作用至淀粉碘试剂反应呈蓝紫色后,再经灭酶处理,得到绿豆匀浆;
(5)豆泥沙粒的制备
将1N稀盐酸与绿豆淀粉混合均匀,常温放置8h,随后置于热压容器调到95%真空度,保持搅拌,加热到100℃,保持此温度到含水量降到3%,随后常压下将温度增高到160℃,保持1~2h后,输送入流化式冷却塔,由塔顶落下,与湿冷空气接触,达到平衡水分17~20%,再过60目筛,得到豆泥沙粒,备用;
(6)物料混合
将步骤(4)所得绿豆匀浆和步骤(3)所得Pickering乳液分别预热至50~60℃后混合,1000rpm分散5min,然后在200rpm搅拌状态下加入豆泥沙粒,继续搅拌5min,得到混合物料;
(7)灌装、脱气、灭菌
步骤(6)所得混合物料依次经灌装、真空脱气、包装封口、热力杀菌、冷却、常温贮藏或冷藏,即为最终半固态豆类泥产品。
2.如权利要求1所述的基于Pickering乳液的半固态豆类泥制备方法,其特征在于,步骤(1)中,所述绿豆淀粉与硫酸的质量体积比为40~75:500g/mL;硫酸pH=2~3。
3.如权利要求1所述的基于Pickering乳液的半固态豆类泥制备方法,其特征在于,步骤(2)中,所述卵清蛋白、魔芋胶、绿豆淀粉纳米晶的质量比为50:20~100:20~100。
4.如权利要求1所述的基于Pickering乳液的半固态豆类泥制备方法,其特征在于,步骤(2)中,所述磷酸盐缓冲液为50mM,pH=7.0,磷酸盐缓冲液与卵清蛋白的体积重量比为10:1mL/g。
5.如权利要求1所述的基于Pickering乳液的半固态豆类泥制备方法,其特征在于,步骤(3)中,所述复合物悬液与椰子油的质量比为2:1~3。
6.如权利要求1所述的基于Pickering乳液的半固态豆类泥制备方法,其特征在于,步骤(5)中,所述稀盐酸与绿豆淀粉混合后HCl质量占比为0.15~1%。
7.如权利要求1所述的基于Pickering乳液的半固态豆类泥制备方法,其特征在于,步骤(6)中,所述绿豆匀浆和Pickering乳液的质量比为1:1.5~2。
8.如权利要求1所述的基于Pickering乳液的半固态豆类泥制备方法,其特征在于,步骤(6)中,所述豆泥沙粒在混合物料中的质量占比为3~15%。
9.如权利要求1所述的基于Pickering乳液的半固态豆类泥制备方法,其特征在于,步骤(7)中,所述热力杀菌的温度为100~125℃,时间为5~60min。
10.如权利要求1~9任一项所述的基于Pickering乳液的半固态豆类泥制备方法,其特征在于,将绿豆替换为红豆、豌豆、豇豆或蚕豆。
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WO2021207869A1 (zh) * | 2020-04-13 | 2021-10-21 | 天津科技大学 | 一种淀粉-脂质-蛋白质复合物的制备方法及其应用 |
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WO2021008172A1 (zh) * | 2019-07-17 | 2021-01-21 | 华南理工大学 | 一种淀粉基高稳定Pickering乳液及其制备方法 |
CN110917137A (zh) * | 2019-11-26 | 2020-03-27 | 江南大学 | 一种醇溶蛋白纳米颗粒和淀粉纳米颗粒协同稳定的超稳定的皮克林乳液的制备方法 |
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