CN115624128A - Additive for fried food and preparation method thereof - Google Patents
Additive for fried food and preparation method thereof Download PDFInfo
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- CN115624128A CN115624128A CN202211288961.8A CN202211288961A CN115624128A CN 115624128 A CN115624128 A CN 115624128A CN 202211288961 A CN202211288961 A CN 202211288961A CN 115624128 A CN115624128 A CN 115624128A
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- bacterial cellulose
- additive
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- deionized water
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- 235000013305 food Nutrition 0.000 title claims abstract description 78
- 239000000654 additive Substances 0.000 title claims abstract description 40
- 230000000996 additive effect Effects 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title abstract description 18
- 229920002749 Bacterial cellulose Polymers 0.000 claims abstract description 116
- 239000005016 bacterial cellulose Substances 0.000 claims abstract description 116
- 239000002121 nanofiber Substances 0.000 claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- 239000008367 deionised water Substances 0.000 claims abstract description 60
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 60
- 238000000034 method Methods 0.000 claims abstract description 32
- 235000005206 Hibiscus Nutrition 0.000 claims abstract description 25
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 claims abstract description 25
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 14
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 8
- 239000001354 calcium citrate Substances 0.000 claims abstract description 8
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 8
- 239000012528 membrane Substances 0.000 claims description 36
- 238000005406 washing Methods 0.000 claims description 31
- 235000013372 meat Nutrition 0.000 claims description 30
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 28
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
- 241000218033 Hibiscus Species 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 244000235858 Acetobacter xylinum Species 0.000 claims description 19
- 235000002837 Acetobacter xylinum Nutrition 0.000 claims description 19
- 239000001963 growth medium Substances 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 18
- 239000000839 emulsion Substances 0.000 claims description 16
- 239000002609 medium Substances 0.000 claims description 16
- 238000001694 spray drying Methods 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 11
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 229930195725 Mannitol Natural products 0.000 claims description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 9
- 229940041514 candida albicans extract Drugs 0.000 claims description 9
- 239000003431 cross linking reagent Substances 0.000 claims description 9
- 238000005485 electric heating Methods 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 9
- 239000000594 mannitol Substances 0.000 claims description 9
- 235000010355 mannitol Nutrition 0.000 claims description 9
- 239000002244 precipitate Substances 0.000 claims description 9
- 230000003068 static effect Effects 0.000 claims description 9
- 239000012137 tryptone Substances 0.000 claims description 9
- 239000012138 yeast extract Substances 0.000 claims description 9
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- -1 heterocyclic amine Chemical class 0.000 abstract description 20
- 238000012545 processing Methods 0.000 abstract description 12
- 230000008569 process Effects 0.000 abstract description 9
- 239000011248 coating agent Substances 0.000 abstract description 8
- 238000000576 coating method Methods 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 7
- 239000000084 colloidal system Substances 0.000 abstract description 2
- 241001075721 Hibiscus trionum Species 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 7
- 238000012258 culturing Methods 0.000 description 6
- 239000011159 matrix material Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000002791 soaking Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 210000003195 fascia Anatomy 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- DDRJAANPRJIHGJ-UHFFFAOYSA-N creatinine Chemical compound CN1CC(=O)NC1=N DDRJAANPRJIHGJ-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 150000003254 radicals Chemical class 0.000 description 4
- 238000005886 esterification reaction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 150000002772 monosaccharides Chemical class 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- 241000183294 Scleropages formosus Species 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 229940109239 creatinine Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000004280 healthy diet Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000008104 plant cellulose Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 206010028400 Mutagenic effect Diseases 0.000 description 1
- 229920001046 Nanocellulose Polymers 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000243 mutagenic effect Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 239000002086 nanomaterial Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 231100000378 teratogenic Toxicity 0.000 description 1
- 230000003390 teratogenic effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/02—Acetobacter
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to an additive for fried food and a preparation method of the additive. The additive for fried food consists of modified bacterial cellulose nanofiber, hibiscus flower gum powder, calcium citrate, edible oil and deionized water. The additive for fried food prepared by the invention has excellent film forming property, can be used as an edible colloid coating, improves the crisp taste of the fried food, reduces the generation of heterocyclic amine harmful substances in the frying process, and has wide market application prospect.
Description
Technical Field
The invention relates to the field of foods, in particular to an additive for fried foods and a preparation method thereof.
Background
Frying is a common food processing method, plays an important role in the field of food processing in China, is quick and convenient in preparation process, can endow products with attractive surface color and luster and pleasant fragrance, and is popular with consumers. Nowadays, with the deep industrialization process of traditional dishes in China, fried foods gradually become an indispensable part of daily diet. However, during the high-temperature frying process, as the heating temperature and the heating time increase, a series of physicochemical changes inside the food can cause the degradation of the quality of the food, and meanwhile, the generation of carcinogenic and teratogenic harmful compounds such as heterocyclic amine is accompanied.
Heterocyclic Amines (HAs) are mainly classified into polar Heterocyclic amines (formed at 150-300 ℃) and non-polar Heterocyclic amines (formed at 300 ℃ or above), and are polycyclic aromatic compounds with carcinogenic or mutagenic effects generated by protein participation in reactions during high-temperature processing of protein foods.
With the improvement of living standard and the concern about health problems, the research direction of frying food in the future will mainly focus on ensuring the quality and nutritive value of the food and simultaneously reducing the associated chemical hazards generated in the high-temperature frying process as much as possible. Therefore, an additive for fried foods has been developed to produce high-quality fried foods with low hazards, thereby satisfying people's demand for a healthy diet for fried foods.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides an additive for fried food and a preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that:
an additive for fried food is prepared by the following method:
(1) Weighing the following raw materials in parts by weight: 3-10wt% of bacterial cellulose nano fiber, 1-3wt% of calcium citrate, 10-20wt% of edible oil and the balance of deionized water;
(2) Mixing the raw materials, stirring with a high shear mixer at 15000rpm for 1-4min, and homogenizing with a high pressure homogenizer at 600bar for 0.5-2min to obtain emulsion;
(3) Spray drying the emulsion obtained in the step (2), and collecting powder particles to obtain the additive for fried foods, wherein the spray drying conditions are as follows: the inlet temperature is 120-140 ℃, the outlet temperature is 50-70 ℃, and the drying time is 1-3h.
Further, an additive for fried food is prepared by the following method:
(1) Weighing the following raw materials in parts by weight: 3-10wt% of bacterial cellulose nano fiber, 2-5wt% of hibiscus flower glue powder, 1-3wt% of calcium citrate, 10-20wt% of edible oil and the balance of deionized water;
(2) Mixing the raw materials, stirring with a high shear mixer at 15000rpm for 1-4min, and homogenizing with a high pressure homogenizer at 600bar for 0.5-2min to obtain emulsion;
(3) Performing spray drying on the emulsion obtained in the step (2), and collecting powder particles to obtain the additive for fried food, wherein the spray drying conditions are as follows: the inlet temperature is 120-140 ℃, the outlet temperature is 50-70 ℃, and the drying time is 1-3h.
The preparation method of the hibiscus flower glue powder comprises the following steps:
a. pulverizing flos Hibisci, sieving with 60 mesh sieve, mixing with ethanol at a ratio of material to liquid of 1g (8-15) mL, stirring on a magnetic stirrer at 800-1200rpm for 50-80min, centrifuging, washing with acetone for three times, and drying at 50-70 deg.C for 8-15h to obtain flos Hibisci extract;
b. adding 40-60 parts by weight of the hibiscus flower extract obtained in the step (a) into 400-600 parts by weight of deionized water, stirring at the temperature of 60-70 ℃ for 4-6h at the rotating speed of 600-1000rpm, evaporating and concentrating at the temperature of 55-65 ℃ for 20-40min by using a rotary evaporator to obtain a concentrated solution, adding 80-120 parts by weight of ethanol into the concentrated solution, precipitating at the temperature of 3-5 ℃ for 10-15h, centrifuging after the precipitation, and freeze-drying to obtain hibiscus flower glue powder.
Hibiscus flower is a rich source of polysaccharide material, mainly composed of high molecular weight polysaccharides, including uronic acids such as glucuronic acid and galacturonic acid, and monosaccharides such as rhamnose and galactose. The hibiscus flower contains abundant phenolic compounds, can be used as a free radical scavenger, can inhibit lipid oxidation, and endows food with flavor; and the compound can also react with active oxygen to eliminate free radicals in a heterocyclic amine forming path, show antioxidant activity, prevent creatinine from reacting with the free radicals, interrupt the formation of the heterocyclic amine, and generate the inhibition characteristic on the heterocyclic amine.
The preparation method of the bacterial cellulose nanofiber comprises the following steps:
s1, inoculating acetobacter xylinum strains in a fermentation culture medium according to the inoculation amount of 3-8wt% in an aseptic environment, putting the inoculated acetobacter xylinum strains into an electric heating constant-temperature incubator at 30 ℃ to perform culture and fermentation for 10-20 days under a static condition, generating a layer of gelatinous bacterial cellulose membrane on the surface of the culture medium, taking out the bacterial cellulose membrane, washing the bacterial cellulose membrane with deionized water for 6-12 hours, then putting the bacterial cellulose membrane into a 0.5-2mol/L NaOH aqueous solution to soak for 5-8 hours, and finally washing with the deionized water for 1-3 hours to obtain purified bacterial cellulose;
s2, dispersing 3-8 parts by weight of the purified bacterial cellulose obtained in the step S1 in 30-80 parts by weight of deionized water, treating for 8-15min at 10000rpm by using a high-speed homogenizer, centrifuging, re-dispersing the obtained precipitate in 40-60 parts by weight of 2-4mol/L HCl, stirring for 5-7h at 70-90 ℃ at 800rpm, centrifuging, and washing for 5 times by using deionized water to obtain the bacterial cellulose nanofiber.
Further, the bacterial cellulose nanofiber is a modified bacterial cellulose nanofiber.
The preparation method of the modified bacterial cellulose nanofiber comprises the following steps:
s1, under an aseptic environment, inoculating an acetobacter xylinum strain into a fermentation culture medium according to the inoculation amount of 3-8wt%, putting the acetobacter xylinum strain into a 30-DEG C electric heating constant temperature incubator to perform culture and fermentation for 10-20 days under a static condition, generating a layer of gelatinous bacterial cellulose membrane on the surface of the culture medium, taking out the bacterial cellulose membrane, washing the bacterial cellulose membrane with deionized water for 6-12h, then putting the bacterial cellulose membrane into a 0.5-2mol/L NaOH aqueous solution to soak for 5-8h, and finally washing with the deionized water for 1-3h to obtain purified bacterial cellulose;
s2, dispersing 3-8 parts by weight of purified bacterial cellulose obtained in the step S1 in 30-80 parts by weight of deionized water, treating for 8-15min at 10000rpm by using a high-speed homogenizer, centrifuging, re-dispersing the obtained precipitate in 40-60 parts by weight of 2-4mol/L HCl, stirring for 5-7h at the temperature of 70-90 ℃ at the rotation speed of 800rpm, centrifuging, and washing for 5 times by using deionized water to obtain bacterial cellulose nanofibers;
and S3, adding 2-5 parts by weight of the bacterial cellulose nanofiber obtained in the step S2 and 5-10 parts by weight of a cross-linking agent into 50-70 parts by weight of deionized water, stirring and reacting at the temperature of 45-60 ℃ at the rotating speed of 500-1000rpm for 10-15h, centrifuging, and freeze-drying to obtain the modified bacterial cellulose nanofiber.
The fermentation medium is prepared by the following method: mixing 3-8wt% glucose, 1-2wt% tryptone, 0.2-1wt% K 2 HPO 4 Mixing 1-3wt% of mannitol, 0.5-2wt% of yeast extract and the balance of deionized water, adjusting the pH to 5-6.5, and then performing autoclaving to obtain a fermentation medium; wherein the sterilization conditions are as follows: the temperature is 110-130 ℃, the pressure is 0.1-0.3MPa, and the time is 20-40min.
The cross-linking agent is one or more than two of malic acid, tartaric acid and citric acid.
Preferably, the cross-linking agent is malic acid and citric acid according to the mass ratio of 1: (2-5).
The bacterial cellulose nanofiber is extracellular polysaccharide produced by fermenting microbial strains, belongs to nano-scale fiber, is recognized as cellulose with the best performance and higher practical value in the world, and is widely applied to the fields of biomedicine, cosmetics, food industry and other technologies. Compared with plant-derived nanocellulose, the bacterial cellulose nanofiber is a natural nanomaterial, is easier to obtain, does not contain lignin, hemicellulose and other associated products, and has the advantages of larger specific surface area, higher crystallinity, better biocompatibility and more excellent film-forming property. In addition, the bacterial cellulose nanofiber is a novel dietary fiber, has the functions of reducing blood fat, cholesterol and the like, and can be used as a novel food additive. Therefore, bacterial cellulose nanofibers have become a potential alternative to plant cellulose in edible films.
The surface of the bacterial cellulose nanofiber has a large number of active hydroxyl groups, so that the fibers are agglomerated due to the action of hydrogen bonds, and the dispersibility of the fibers in a matrix is influenced. According to the invention, polycarboxylic acid is used as a cross-linking agent to perform esterification reaction with part of bacterial cellulose nanofibers under a mild condition, so that the formation of a three-dimensional network texture compact bacterial cellulose nanofiber matrix is promoted, the dispersibility of the cellulose nanofiber matrix in the matrix is improved, and the film-forming property of the cellulose-based edible film is also improved.
According to the invention, polycarboxylic acid is used as a cross-linking agent to perform esterification reaction with partial bacterial cellulose nanofiber, so that the formation of a compact bacterial cellulose nanofiber matrix in a three-dimensional network texture state is promoted; mixing the extract with hibiscus flower gum, wherein monosaccharide in the hibiscus flower gum is combined with the bacterial cellulose nanofiber through a hydrogen bond and is adsorbed to the surface of the bacterial cellulose fiber, so that the stability of the mixed solution is enhanced; finally, homogenizing the fried food and the edible oil to prepare emulsion, and performing spray drying to obtain the additive for the fried food, so that the crispy taste of the fried food can be improved, the content of harmful substances, namely heterocyclic amine, of the food in the frying process can be reduced, and the quality of the fried food is improved.
The additive for fried food is applied to fried foods of flour, meat, fruits and vegetables.
A method for processing fried mutton patties comprises the following steps:
removing visible fat and fascia from mutton, preparing the mutton into meat paste by using a meat grinder with the aperture of 5mm, preparing the meat paste into meat cakes with the thickness of 1-2cm, the diameter of 5-7cm and the weight of 40-60g, uniformly coating 5-10 parts by weight of the additive aqueous solution for fried food, which is prepared by the weight percentage of 50-70wt%, on the surface of the meat cakes, standing for 0.5-2h at the temperature of 25 ℃, finally putting the meat cakes into edible oil with the temperature of 180-220 ℃, frying for 1-3min, and fishing out to obtain the fried mutton cakes.
The invention has the beneficial effects that:
1. the modified bacterial cellulose nanofiber is used for replacing plant cellulose and is used in the additives of fried food, so that the dispersibility of the cellulose in the food additives is improved, the modified bacterial cellulose nanofiber has excellent film forming performance, an edible coating can be formed on the surface of the food, a channel for edible oil to enter the interior of the food in the frying process is blocked, the oil content of the food is greatly reduced, and the quality of the fried food is improved.
2. The hibiscus flower gum powder used by the invention contains abundant polysaccharide substances and a large amount of phenolic compounds, can inhibit lipid oxidation to endow food flavor, and can interrupt the formation path of heterocyclic amine in the frying process.
3. The raw materials are green and safe, and have a certain health-care effect, the additive for fried food prepared by the raw material method has excellent film forming property, and can be used as an edible colloid coating to improve the crisp mouthfeel of the fried food, reduce the generation of heterocyclic amine harmful substances in the frying process and meet the requirements of consumers on the healthy diet of the fried food.
4. The invention prepares the additive for fried food by using the method of preparing the raw materials into emulsion and then carrying out spray drying, the finished product is easy to store and transport, can be directly used after being mixed with water, is simple and easy to operate, and has wide market application prospect.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of some raw materials in this application:
acetobacter xylinum, species: gluconaceobacter xylinum, resource number: BNCC138585, available from Beijing Beinanna institute of Biotechnology.
Glucose, food grade, purchased from denna gmi biotechnology limited.
Tryptone, CAS No.: 73049-73-7, cat #: t819615, available from Shanghai Michelin Biochemical technologies, inc.
Mannitol, CAS No.: 69-65-8, cargo number: m108828, available from Shanghai Aladdin Biotechnology Ltd.
Yeast extract, cat #: 201902, available from Shandong Weiduofeng biotechnology, inc.
Citric acid, CAS No.: 99026-99-0, purchased from Hebei Pengyu Biotech, inc.
Hibiscus flower, commercially available Hibiscus flower, was purchased from Polylingia medicamentosa GmbH, anhui province.
Malic acid, DL-malic acid, CAS No.: 617-48-1, available from Shanghai Jie alcohol Biotech, inc.
The edible oil is prepared from pure corn oil of commercially available golden dragon fish, which is purchased from Yihaijiali golden dragon fish food oil food company Limited.
The mutton is commercially available chilled fresh mutton hind legs and purchased from small fat mutton industry Limited company in inner Mongolia.
Example 1
An additive for fried food is prepared by the following method:
(1) Weighing the following raw materials in parts by weight: 5wt% of bacterial cellulose nano fiber, 2wt% of calcium citrate, 15wt% of edible oil and the balance of deionized water;
(2) Mixing the raw materials, stirring for 2min at 15000rpm with a high shear mixer, and homogenizing for 1min at 600bar with a high pressure homogenizer to obtain emulsion;
(3) Spray drying the emulsion obtained in the step (2) to obtain the additive for fried food, wherein the spray drying conditions are as follows: the inlet temperature is 130 ℃, the outlet temperature is 60 ℃, and the drying time is 2h.
The preparation method of the bacterial cellulose nanofiber comprises the following steps:
s1, under an aseptic environment, inoculating an acetobacter xylinum strain into a fermentation culture medium according to the inoculation amount of 5wt%, putting the acetobacter xylinum strain into a 30-DEG C electric heating constant-temperature incubator, culturing and fermenting for 14 days under a static condition, generating a layer of gelatinous bacterial cellulose membrane on the surface of the culture medium, taking out the bacterial cellulose membrane, washing the bacterial cellulose membrane with deionized water for 8 hours, putting the bacterial cellulose membrane into a 1mol/L NaOH aqueous solution for soaking for 6 hours, and finally washing with the deionized water for 2 hours to obtain purified bacterial cellulose;
wherein the fermentation medium is prepared by the following method: mixing 5wt% glucose, 1.5wt% tryptone, 0.5wt% K 2 HPO 4 Mixing 2wt% of mannitol, 1wt% of yeast extract and the balance of deionized water, adjusting the pH to 6, and then carrying out autoclaving to obtain a fermentation medium; wherein the sterilization conditions are as follows: the temperature is 120 ℃, the pressure is 0.2MPa, and the time is 30min;
s2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in the S1 in 50 parts by weight of deionized water, treating for 10min at the rotating speed of 10000rpm by using a high-speed homogenizer, centrifuging, re-dispersing the obtained precipitate in 50 parts by weight of 3mol/L HCl, stirring for 6h at the rotating speed of 800rpm at the temperature of 80 ℃, centrifuging, and washing for 5 times by using deionized water to obtain the bacterial cellulose nanofiber.
A method for processing fried mutton patties comprises the following steps:
removing visible fat and fascia from mutton, preparing the mutton into meat paste by using a meat grinder with the aperture of 5mm, preparing the meat paste into meat patties with the thickness of 1.5cm, the diameter of 6cm and the weight of 50g, then uniformly coating 8 parts by weight of the additive aqueous solution for fried food with the mass fraction of 60wt% on the surface of the meat patties, standing for 1h at the temperature of 25 ℃, finally putting the meat patties into edible oil with the temperature of 200 ℃, frying for 2.5min, and then fishing out to obtain the fried mutton patties.
Example 2
An additive for fried food is prepared by the following method:
(1) Weighing the following raw materials in parts by weight: 5wt% of bacterial cellulose nano fiber, 3wt% of hibiscus flower extract, 2wt% of calcium citrate, 15wt% of edible oil and the balance of deionized water;
(2) Mixing the raw materials, stirring for 2min at 15000rpm with a high shear mixer, and homogenizing for 1min at 600bar with a high pressure homogenizer to obtain emulsion;
(3) Spray drying the emulsion obtained in the step (2) to obtain the additive for fried food, wherein the spray drying conditions are as follows: the inlet temperature is 130 ℃, the outlet temperature is 60 ℃, and the drying time is 2h.
The preparation method of the bacterial cellulose nanofiber comprises the following steps:
s1, under an aseptic environment, inoculating an acetobacter xylinum strain into a fermentation culture medium according to the inoculation amount of 5wt%, putting the acetobacter xylinum strain into a 30-DEG C electric heating constant-temperature incubator, culturing and fermenting for 14 days under a static condition, generating a layer of gelatinous bacterial cellulose membrane on the surface of the culture medium, taking out the bacterial cellulose membrane, washing the bacterial cellulose membrane with deionized water for 8 hours, putting the bacterial cellulose membrane into a 1mol/L NaOH aqueous solution for soaking for 6 hours, and finally washing with the deionized water for 2 hours to obtain purified bacterial cellulose;
wherein the fermentation medium consists ofThe preparation method comprises the following steps: mixing 5wt% glucose, 1.5wt% tryptone, 0.5wt% K 2 HPO 4 Mixing 2wt% of mannitol, 1wt% of yeast extract and the balance of deionized water, adjusting the pH to 6, and then carrying out autoclaving to obtain a fermentation medium; wherein the sterilization conditions are as follows: the temperature is 120 ℃, the pressure is 0.2MPa, and the time is 30min;
s2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in the S1 in 50 parts by weight of deionized water, processing for 10min at 10000rpm by using a high-speed homogenizer, centrifuging, re-dispersing the obtained precipitate in 50 parts by weight of 3mol/L HCl, stirring for 6h at 80 ℃ at 800rpm, centrifuging, and washing for 5 times by using deionized water to obtain the bacterial cellulose nanofiber.
The preparation method of the hibiscus flower extract comprises the following steps:
pulverizing flos Hibisci, sieving with 60 mesh sieve, mixing with ethanol at material-to-liquid ratio of 1g and 10mL, stirring on magnetic stirrer at 1000rpm for 60min, centrifuging, washing with acetone for three times, and drying at 60 deg.C for 12h to obtain flos Hibisci extract.
A method for processing fried mutton patty comprises:
removing visible fat and fascia from mutton, preparing the mutton into meat paste by using a meat grinder with the aperture of 5mm, preparing the meat paste into meat patties with the thickness of 1.5cm, the diameter of 6cm and the weight of 50g, then uniformly coating 8 parts by weight of the additive aqueous solution for fried food with the mass fraction of 60wt% on the surface of the meat patties, standing for 1h at the temperature of 25 ℃, finally putting the meat patties into edible oil with the temperature of 200 ℃, frying for 2.5min, and then fishing out to obtain the fried mutton patties.
Example 3
An additive for fried food is prepared by the following method:
(1) Weighing the following raw materials in parts by weight: 5wt% of bacterial cellulose nano fiber, 3wt% of hibiscus rubber powder, 2wt% of calcium citrate, 15wt% of edible oil and the balance of deionized water;
(2) Mixing the raw materials, stirring for 2min at 15000rpm with a high shear mixer, and homogenizing for 1min at 600bar with a high pressure homogenizer to obtain emulsion;
(3) Spray drying the emulsion obtained in the step (2) to obtain the additive for fried food, wherein the spray drying conditions are as follows: the inlet temperature is 130 ℃, the outlet temperature is 60 ℃, and the drying time is 2h.
The preparation method of the bacterial cellulose nanofiber comprises the following steps:
s1, under an aseptic environment, inoculating an acetobacter xylinum strain into a fermentation culture medium according to the inoculation amount of 5wt%, putting the acetobacter xylinum strain into a 30-DEG C electric heating constant-temperature incubator, culturing and fermenting for 14 days under a static condition, generating a layer of gelatinous bacterial cellulose membrane on the surface of the culture medium, taking out the bacterial cellulose membrane, washing the bacterial cellulose membrane with deionized water for 8 hours, putting the bacterial cellulose membrane into a 1mol/L NaOH aqueous solution for soaking for 6 hours, and finally washing with the deionized water for 2 hours to obtain purified bacterial cellulose;
wherein the fermentation medium is prepared by the following method: mixing 5wt% glucose, 1.5wt% tryptone, 0.5wt% K 2 HPO 4 Mixing 2wt% of mannitol, 1wt% of yeast extract and the balance of deionized water, adjusting the pH to 6, and then carrying out autoclaving to obtain a fermentation medium; wherein the sterilization conditions are as follows: the temperature is 120 ℃, the pressure is 0.2MPa, and the time is 30min;
s2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in the S1 in 50 parts by weight of deionized water, treating for 10min at the rotating speed of 10000rpm by using a high-speed homogenizer, centrifuging, re-dispersing the obtained precipitate in 50 parts by weight of 3mol/L HCl, stirring for 6h at the rotating speed of 800rpm at the temperature of 80 ℃, centrifuging, and washing for 5 times by using deionized water to obtain the bacterial cellulose nanofiber.
The preparation method of the hibiscus flower glue powder comprises the following steps:
a. pulverizing flos Hibisci, sieving with 60 mesh sieve, mixing with ethanol at material-to-liquid ratio of 1g and 10mL, stirring on a magnetic stirrer at 1000rpm for 60min, centrifuging, washing with acetone for three times, and drying at 60 deg.C for 12h to obtain flos Hibisci extract;
b. adding 50 parts by weight of the hibiscus flower extract obtained in the step (a) into 500 parts by weight of deionized water, stirring at the temperature of 65 ℃ for 5 hours at the rotating speed of 800rpm, evaporating and concentrating at the temperature of 60 ℃ for 30 minutes by using a rotary evaporator to obtain a concentrated solution, adding 100 parts by weight of ethanol into the concentrated solution, precipitating at the temperature of 4 ℃ for 12 hours, centrifuging after the precipitation, and freeze-drying to obtain the hibiscus flower glue powder.
A method for processing fried mutton patty comprises:
removing visible fat and fascia from mutton, preparing the mutton into meat paste by using a meat grinder with the aperture of 5mm, preparing the meat paste into meat patties with the thickness of 1.5cm, the diameter of 6cm and the weight of 50g, then uniformly coating 8 parts by weight of the additive aqueous solution for fried food with the mass fraction of 60wt% on the surface of the meat patties, standing for 1h at the temperature of 25 ℃, finally putting the meat patties into edible oil with the temperature of 200 ℃, frying for 2.5min, and then fishing out to obtain the fried mutton patties.
Example 4
Essentially the same as example 3, except that:
replacing the bacterial cellulose nano-fiber with the modified bacterial cellulose nano-fiber.
The preparation method of the modified bacterial cellulose nanofiber comprises the following steps:
s1, under an aseptic environment, inoculating an acetobacter xylinum strain into a fermentation culture medium according to the inoculation amount of 5wt%, putting the acetobacter xylinum strain into a 30-DEG C electric heating constant temperature incubator, culturing and fermenting for 14 days under a static condition, generating a layer of gelatinous bacterial cellulose membrane on the surface of the culture medium, taking out the bacterial cellulose membrane, washing the bacterial cellulose membrane with deionized water for 8 hours, putting the bacterial cellulose membrane into a 1mol/L NaOH aqueous solution, soaking for 6 hours, and finally washing with the deionized water for 2 hours to obtain purified bacterial cellulose;
wherein the fermentation medium is prepared by the following method: mixing 5wt% glucose, 1.5wt% tryptone, 0.5wt% K 2 HPO 4 Mixing 2wt% of mannitol, 1wt% of yeast extract and the balance of deionized water, adjusting the pH to 6, and then carrying out autoclaving to obtain a fermentation medium; wherein the sterilization conditions are as follows: the temperature is 120 ℃, the pressure is 0.2MPa, and the time is 30min;
s2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in the S1 in 50 parts by weight of deionized water, processing for 10min at a rotating speed of 10000rpm by using a high-speed homogenizer, centrifuging, re-dispersing the obtained precipitate in 50 parts by weight of 3mol/L HCl, stirring for 6h at a temperature of 80 ℃ at a rotating speed of 800rpm, centrifuging, and washing for 5 times by using deionized water to obtain bacterial cellulose nanofibers;
and S3, adding 3 parts by weight of the bacterial cellulose nanofiber obtained in the step S2 and 8 parts by weight of malic acid into 60 parts by weight of deionized water, stirring and reacting at the temperature of 50 ℃ at the rotating speed of 800rpm for 12 hours, centrifuging, and freeze-drying to obtain the modified bacterial cellulose nanofiber.
Example 5
Essentially the same as example 4, except that:
the preparation method of the modified bacterial cellulose nanofiber comprises the following steps:
s1, inoculating an acetobacter xylinum strain in a fermentation culture medium according to the inoculation amount of 5wt% in an aseptic environment, putting the acetobacter xylinum strain into an electric heating constant-temperature incubator at 30 ℃, culturing and fermenting for 14 days under a static condition, generating a layer of gelatinous bacterial cellulose membrane on the surface of the culture medium, taking out the gelatinous bacterial cellulose membrane, washing the gelatinous bacterial cellulose membrane for 8 hours with deionized water, then putting the gelatinous bacterial cellulose membrane into a 1mol/L NaOH aqueous solution for soaking for 6 hours, and finally washing with the deionized water for 2 hours to obtain purified bacterial cellulose;
wherein the fermentation medium is prepared by the following method: mixing 5wt% glucose, 1.5wt% tryptone, 0.5wt% K 2 HPO 4 Mixing 2wt% of mannitol, 1wt% of yeast extract and the balance of deionized water, adjusting the pH to 6, and then carrying out autoclaving to obtain a fermentation medium; wherein the sterilization conditions are as follows: the temperature is 120 ℃, the pressure is 0.2MPa, and the time is 30min;
s2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in the S1 in 50 parts by weight of deionized water, treating for 10min at the rotating speed of 10000rpm by using a high-speed homogenizer, centrifuging, re-dispersing the obtained precipitate in 50 parts by weight of 3mol/L HCl, stirring for 6h at the rotating speed of 800rpm at the temperature of 80 ℃, centrifuging, and washing for 5 times by using deionized water to obtain bacterial cellulose nanofibers;
and S3, adding 3 parts by weight of the bacterial cellulose nanofiber obtained in the step S2 and 8 parts by weight of citric acid into 60 parts by weight of deionized water, stirring and reacting at the temperature of 50 ℃ at the rotating speed of 800rpm for 12 hours, centrifuging, and freeze-drying to obtain the modified bacterial cellulose nanofiber.
Example 6
Essentially the same as example 4, except that:
the preparation method of the modified bacterial cellulose nanofiber comprises the following steps:
s1, under an aseptic environment, inoculating an acetobacter xylinum strain into a fermentation culture medium according to the inoculation amount of 5wt%, putting the acetobacter xylinum strain into a 30-DEG C electric heating constant-temperature incubator, culturing and fermenting for 14 days under a static condition, generating a layer of gelatinous bacterial cellulose membrane on the surface of the culture medium, taking out the bacterial cellulose membrane, washing the bacterial cellulose membrane with deionized water for 8 hours, putting the bacterial cellulose membrane into a 1mol/L NaOH aqueous solution for soaking for 6 hours, and finally washing with the deionized water for 2 hours to obtain purified bacterial cellulose;
wherein the fermentation medium is prepared by the following method: mixing 5wt% glucose, 1.5wt% tryptone, 0.5wt% K 2 HPO 4 Mixing 2wt% of mannitol, 1wt% of yeast extract and the balance of deionized water, adjusting the pH to 6, and then carrying out autoclaving to obtain a fermentation medium; wherein the sterilization conditions are as follows: the temperature is 120 ℃, the pressure is 0.2MPa, and the time is 30min;
s2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in the S1 in 50 parts by weight of deionized water, processing for 10min at a rotating speed of 10000rpm by using a high-speed homogenizer, centrifuging, re-dispersing the obtained precipitate in 50 parts by weight of 3mol/L HCl, stirring for 6h at a temperature of 80 ℃ at a rotating speed of 800rpm, centrifuging, and washing for 5 times by using deionized water to obtain bacterial cellulose nanofibers;
and S3, adding 3 parts by weight of the bacterial cellulose nanofiber obtained in the step S2 and 8 parts by weight of a cross-linking agent into 60 parts by weight of deionized water, stirring and reacting at the temperature of 50 ℃ at the rotating speed of 800rpm for 12 hours, centrifuging, and freeze-drying to obtain the modified bacterial cellulose nanofiber.
The cross-linking agent is malic acid and citric acid, and the mass ratio of malic acid to citric acid is 1:3, and (b) a mixture of the components.
Comparative example
A method for processing fried mutton patty comprises:
removing visible fat and fascia from mutton, making into meat paste with a meat grinder with a 5mm aperture, making the meat paste into meat cakes with a thickness of 1.5cm, a diameter of 6cm and a weight of 50g, standing at 25 deg.C for 1h, frying in edible oil at 200 deg.C for 2.5min, and taking out to obtain fried mutton cakes.
Test example 1
Sensory evaluation measurement:
20 persons without special training and preference are invited to form an evaluation group, sensory evaluation is carried out on the samples of each group of examples and comparative examples according to the greasy feeling, the color and the taste, the total score is 10, the average score is taken as the overall sensory score, the sensory score standard and the content are shown in table 1, and the test result is shown in table 2.
TABLE 1 sensory Scoring criteria
| Score value | Greasy feeling | Color | Taste of the product |
| 7-10 | Is moderate | Golden yellow colour | Crisp food |
| 4-7 | Comparative oil | Light yellow | Slightly crisp and soft |
| 1-4 | Is very greasy | Brown colour | Most of the flour is soft |
TABLE 2 sensory Scoring results
| Score value | |
| Example 1 | 6.0 |
| Example 2 | 6.9 |
| Example 3 | 8.3 |
| Example 4 | 9.1 |
| Example 5 | 9.2 |
| Example 6 | 9.4 |
| Comparative example | 5.2 |
The modified bacterial cellulose nanofiber prepared by performing esterification reaction on the cross-linking agent and part of the bacterial cellulose nanofiber under mild conditions is used in the additive for fried food, so that the formation of a compact bacterial cellulose nanofiber matrix in a three-dimensional network texture state is promoted, the dispersibility of cellulose in the food additive is improved, meanwhile, the modified bacterial cellulose nanofiber has excellent film-forming property, an edible coating film is formed on the surface of food, the passage of edible oil entering the interior of the food in the frying process is prevented, the oil content of the food is greatly reduced, the quality of the fried food is improved, and the sensory evaluation is better. Meanwhile, the additive for fried food has better market application prospect.
Test example 2
Determination of the heterocyclic amine content: the test of each group of examples and comparative examples is carried out by referring to a paper 'Guo Hai. Influence of processing conditions on heterocyclic amine content in mutton products [ D ]. Chinese academy of agricultural sciences, 2013 research on detection method of heterocyclic amine in mutton products of Chapter II', 5 samples are taken from each group, and the average value of the 5 samples, namely the heterocyclic amine content, is calculated. The test results are shown in Table 3.
TABLE 3 heterocyclic amine content test results
The hibiscus flower glue powder contains not only rich polysaccharide substances, but also a large amount of phenolic compounds, so that not only can the lipid oxidation be inhibited to endow food flavor, but also the reaction with active oxygen can be carried out, the free radicals in the heterocyclic amine forming way can be eliminated, the antioxidant activity is shown, the creatinine can not react with the free radicals, and the heterocyclic amine forming way is interrupted; according to the invention, the hibiscus flower gum is mixed with the modified bacterial cellulose nanofiber, and monosaccharide in the hibiscus flower gum is combined with the bacterial cellulose nanofiber through a hydrogen bond and adsorbed to the surface of the bacterial cellulose fiber, so that the stability of the mixed solution is enhanced; compared with the traditional chitosan film forming agent, the content of heterocyclic amine which is a harmful substance in the fried food can be obviously reduced, so that the fried food is safer and healthier.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions that can be obtained by a person skilled in the art through logical analysis, reasoning or limited experiments based on the prior art according to the concepts of the present invention should be within the scope of protection determined by the claims.
Claims (8)
1. An additive for fried food, which is characterized by being prepared by the following method:
(1) Weighing the following raw materials in parts by weight: 3-10wt% of bacterial cellulose nanofiber, 1-3wt% of calcium citrate, 10-20wt% of edible oil and the balance of deionized water;
(2) Mixing the raw materials, stirring with a high shear mixer at 15000rpm for 1-4min, and homogenizing with a high pressure homogenizer at 600bar for 0.5-2min to obtain emulsion;
(3) Spray drying the emulsion obtained in the step (2) to obtain the additive for fried food, wherein the spray drying conditions are as follows: the inlet temperature is 120-140 ℃, the outlet temperature is 50-70 ℃, and the drying time is 1-3h.
2. An additive for fried foods as claimed in claim 1, which is prepared by a method comprising:
(1) Weighing the following raw materials in parts by weight: 3-10wt% of bacterial cellulose nano fiber, 2-5wt% of hibiscus flower glue powder, 1-3wt% of calcium citrate, 10-20wt% of edible oil and the balance of deionized water;
(2) Mixing the raw materials, stirring with a high shear mixer at 15000rpm for 1-4min, and homogenizing with a high pressure homogenizer at 600bar for 0.5-2min to obtain emulsion;
(3) Spray drying the emulsion obtained in the step (2) to obtain the additive for fried food, wherein the spray drying conditions are as follows: the inlet temperature is 120-140 ℃, the outlet temperature is 50-70 ℃, and the drying time is 1-3h.
3. The additive for fried foods as claimed in claim 2, wherein the hibiscus flower gum powder is prepared by the following method:
a. pulverizing flos Hibisci, sieving with 60 mesh sieve, mixing with ethanol at a ratio of material to liquid of 1g (8-15) mL, stirring on a magnetic stirrer at 800-1200rpm for 50-80min, centrifuging, washing with acetone for three times, and drying at 50-70 deg.C for 8-15h to obtain flos Hibisci extract;
b. adding 40-60 parts by weight of the hibiscus flower extract obtained in the step (a) into 400-600 parts by weight of deionized water, stirring at the temperature of 60-70 ℃ for 4-6h at the rotating speed of 600-1000rpm, evaporating and concentrating at the temperature of 55-65 ℃ for 20-40min by using a rotary evaporator to obtain a concentrated solution, adding 80-120 parts by weight of ethanol into the concentrated solution, precipitating at the temperature of 3-5 ℃ for 10-15h, centrifuging after the precipitation, and freeze-drying to obtain hibiscus flower glue powder.
4. An additive for fried foods as claimed in claim 1 or 2 wherein said bacterial cellulose nanofibers are modified bacterial cellulose nanofibers.
5. The additive for fried foods as claimed in claim 4, wherein the modified bacterial cellulose nanofibers are prepared by the following method:
s1, under an aseptic environment, inoculating an acetobacter xylinum strain into a fermentation culture medium according to the inoculation amount of 3-8wt%, putting the acetobacter xylinum strain into a 30-DEG C electric heating constant temperature incubator to perform culture and fermentation for 10-20 days under a static condition, generating a layer of gelatinous bacterial cellulose membrane on the surface of the culture medium, taking out the bacterial cellulose membrane, washing the bacterial cellulose membrane with deionized water for 6-12h, then putting the bacterial cellulose membrane into a 0.5-2mol/L NaOH aqueous solution to soak for 5-8h, and finally washing with the deionized water for 1-3h to obtain purified bacterial cellulose;
s2, dispersing 3-8 parts by weight of purified bacterial cellulose obtained in the step S1 in 30-80 parts by weight of deionized water, treating for 8-15min at 10000rpm by using a high-speed homogenizer, centrifuging, re-dispersing the obtained precipitate in 40-60 parts by weight of 2-4mol/L HCl, stirring for 5-7h at the temperature of 70-90 ℃ at the rotation speed of 800rpm, centrifuging, and washing for 5 times by using deionized water to obtain bacterial cellulose nanofibers;
and S3, adding 2-5 parts by weight of the bacterial cellulose nanofiber obtained in the step S2 and 5-10 parts by weight of a cross-linking agent into 50-70 parts by weight of deionized water, stirring and reacting at the temperature of 45-60 ℃ at the rotating speed of 500-1000rpm for 10-15h, centrifuging, and freeze-drying to obtain the modified bacterial cellulose nanofiber.
6. The additive for fried foods as claimed in claim 5, wherein said fermentation medium is prepared by the following method: mixing 3-8wt% of glucose, 1-2wt% of tryptone, 0.2-1wt% of 2 HPO 4 Mixing 1-3wt% of mannitol, 0.5-2wt% of yeast extract and the balance of deionized water, adjusting the pH to 5-6.5, and then carrying out autoclaving to obtain a fermentation medium; wherein the sterilization conditions are as follows: the temperature is 110-130 ℃, the pressure is 0.1-0.3MPa, and the time is 20-40min.
7. The additive for fried foods as claimed in claim 5, wherein the polycarboxylic acid is one or more of malic acid, tartaric acid and citric acid.
8. Use of the additive for fried foods as claimed in any one of claims 1 to 7 in fried foods of flour, meat, fruit and vegetable type.
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| CN114041607A (en) * | 2021-11-23 | 2022-02-15 | 南京农业大学 | Food-grade soybean protein pickering emulsion and preparation method thereof |
| CN114568475A (en) * | 2021-11-16 | 2022-06-03 | 天津农学院 | Edible mixed film for fried food and preparation method thereof |
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