WO2024065981A1 - V-型结晶淀粉制备方法及其作为调味配料的应用 - Google Patents

V-型结晶淀粉制备方法及其作为调味配料的应用 Download PDF

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WO2024065981A1
WO2024065981A1 PCT/CN2022/132259 CN2022132259W WO2024065981A1 WO 2024065981 A1 WO2024065981 A1 WO 2024065981A1 CN 2022132259 W CN2022132259 W CN 2022132259W WO 2024065981 A1 WO2024065981 A1 WO 2024065981A1
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starch
milk
type crystalline
flavor
prepared
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French (fr)
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麻荣荣
田耀旗
梁玉燊
詹锦玲
王凡
邱立忠
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江南大学
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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the invention relates to a preparation method of V-shaped crystalline starch and application of the V-shaped crystalline starch as a seasoning ingredient, and belongs to the fields of food and chemical industry.
  • Flavor is an important quality for evaluating the quality of food and one of the key factors affecting consumer acceptance.
  • the retention and controlled release of flavor molecules have been widely concerned and studied. Due to the widespread consumption of starch-based foods, their superior practicality and low prices, people have shown great interest in the use of starch to compound flavor molecules in recent years. With the continuous deepening of research on it, the technology of compounding starch with flavor molecules has matured. Reports show that the embedding rate of starch on flavor molecules can reach about 38% and there is a sustained release effect within 96 hours; however, the compounding and sustained release effects of starch on flavor molecules still need to be improved.
  • the research on improving the flavor quality of starch-based foods mainly focuses on raw material selection or process optimization, such as selecting high-quality raw materials, storing at suitable temperatures, pre-adding antioxidants, using high-density packaging materials or adding exogenous flavor molecules.
  • raw material selection or process optimization such as selecting high-quality raw materials, storing at suitable temperatures, pre-adding antioxidants, using high-density packaging materials or adding exogenous flavor molecules.
  • such methods have little effect and it is difficult to fundamentally improve product quality.
  • the existing starch-flavor compound has a low embedding rate, and it is difficult to achieve flavor sustained release during storage or post-processing.
  • the present invention combines starches with different polymerization degrees with different flavor molecules to prepare different V-shaped crystalline starches, and realizes the slow release of flavors during the storage and post-processing of starch-based foods by regulating the crystallization characteristics.
  • the V-shaped crystalline starch of the present invention is compounded with flavor molecules and can be used as a starch-based seasoning ingredient for various foods.
  • the invention uses starch as raw material, adopts dry heat amorphization technology to replace traditional thermal gelatinization, so that starch is fully de-clustered to obtain high-concentration starch, thereby improving the classification efficiency, and then obtains graded starch with different polymerization degrees through alcohol precipitation classification; then, flavor molecules with different chain lengths and functional groups are screened as guest substances, and in the acidic solvent environment provided by plasma activated water, high-content, high-fluidity and high-solubility straight-chain starch has more single-helix cavities, which will provide more sites to capture guest substances, and combined with variable frequency ultrasound assistance, the dispersion degree and contact opportunity of flavor molecules in starch milk are increased, and the reorganization of starch crystal areas is promoted, so as to obtain V-shaped crystalline starch with higher crystallinity, larger crystallite size and denser single-helix orderly arrangement.
  • the method of the present invention can effectively improve the crystal structure and crystallinity of V6- ( V6I- , V6II- , V6III- ), V7- and V8 -type crystalline starches, and can significantly improve the embedding rate and sustained-release effect of various flavor molecules compared with the prior art, thereby significantly increasing the practical application value of the product, providing new options and possibilities for the flavor preservation technology of starch-based foods, and is a development of the existing flavor molecule embedding and sustained-release technology.
  • the first object of the present invention is to provide a method for preparing V-type crystalline starch of complex flavor molecules, comprising the following steps:
  • the high-amylose starch is subjected to a dry heat amorphization treatment at 130-135° C. for 10-12 minutes to obtain amorphized starch;
  • a high-concentration starch milk with a mass fraction of 30% to 40% is prepared by mixing non-crystallized starch and water, and anhydrous ethanol is added to the starch milk, and the volume ratio of anhydrous ethanol to starch milk is 80% to 85%, 70% to 75%, and 55% to 60%, respectively.
  • the mixture is kept at 40 to 60° C. for 30 to 40 minutes, and the alcohol precipitation product is separated to obtain GS V6 , GS V7 , and GS V8 graded starches with different polymerization degree ranges;
  • Plasma activated water is used to adjust GS V6 , GS V7 and GS V8 graded starches into starch milks with a mass fraction of 5% to 7% respectively; then, aqueous solutions of 1-decanol, 4,5-octanedione and ⁇ -decalactone are mixed with the prepared GS V6 starch milk respectively; an aqueous solution of 2-acetylpyridine is mixed with the prepared GS V7 starch milk; an aqueous solution of ⁇ -pinene is mixed with the prepared GS V8 starch milk to obtain mixed milk; then, the mixed milk is sealed and subjected to variable frequency ultrasonic treatment to obtain a composite milk after variable frequency ultrasonic treatment;
  • the composite milk after frequency conversion ultrasonic treatment is rapidly cooled to 3-5°C at an average cooling rate of 5-10°C/min, and crystallized at this temperature for 20-40min, and then transferred to a 20-30°C environment for crystallization for 2-4h; then centrifuged, washed, dried, and sieved to obtain V-type crystalline starch of composite flavor molecules.
  • the high-amylose starch in step (1) includes but is not limited to high-amylose corn starch and high-amylose rice starch, and the content of amylose in the high-amylose starch is 50% or more.
  • the dry heat amorphization treatment in step (1) uses high temperature dry heat technology to destroy starch crystals so that the starch gelatinization degree reaches more than 90%.
  • the step (2) uses different volume ratios of anhydrous ethanol and starch milk to obtain graded starches with different polymerization degree ranges, which are three parallel schemes.
  • the alcohol precipitation classification in step (2) is to obtain GS V6 , GS V7 , and GS V8 graded starches with different polymerization degree ranges, which is conducive to the formation of V-shaped crystals with different single helical cavity sizes; wherein the polymerization degrees of the GS V6 , GS V7 , and GS V8 graded starches are 10-20, 25-35, and 40-60, respectively.
  • the preparation method of the plasma-activated water described in step (3) is: distilled water is placed in a cylindrical tube with a diameter of 2.7 cm and a height of 12 cm, and activated for 30 to 60 seconds using an atmospheric pressure plasma jet device under the condition that the gas distance between the plasma jet probe and the water surface is 25 mm, to obtain plasma-activated water with a pH of 5 to 6.
  • different flavor molecule aqueous solutions (1-decanol, 4,5-octanedione, ⁇ -decanolide, 2-acetylpyridine, ⁇ -pinene) can be used in step (3) to obtain different composite milks, which are 5 parallel technical solutions; among them, using an aqueous solution of 1-decanol, 4,5-octanedione or ⁇ -decanolide can obtain a GS V6 starch composite milk, and after subsequent cooling and crystallization, V 6I -, V 6II -, V 6III -type crystalline starches can be obtained respectively; using an aqueous solution of 2-acetylpyridine can obtain a GS V7 starch composite milk, and after subsequent cooling and crystallization, V 7 -type crystalline starch can be obtained; using an aqueous solution of ⁇ -pinene can obtain a GS V8 starch composite milk, and after subsequent cooling and crystallization, V 8 -type crystalline
  • the aqueous solution of 1-decanol, 4,5-octanedione, ⁇ -decalactone, 2-acetylpyridine and ⁇ -pinene refers to the dispersion of these substances, that is, the dispersion obtained by adding these substances into water and mixing them evenly; any method such as vortex mixing, rapid stirring mixing, ultrasonic mixing, etc. can be used for mixing.
  • the mass ratio of 1-decanol, 4,5-octanedione, ⁇ -decalactone, 2-acetylpyridine, ⁇ -pinene and water in the aqueous solution of 1-decanol, 4,5-octanedione, ⁇ -decalactone, 2-acetylpyridine and ⁇ -pinene described in step (3) is 5-10 mg:1 mL.
  • the specific preparation method is to uniformly disperse 1-decanol, 4,5-octanedione, ⁇ -decalactone, 2-acetylpyridine and ⁇ -pinene with water at 70-90°C for 10-15 minutes.
  • the volume ratio of the aqueous solution of 1-decanol, 4,5-octanedione, ⁇ -decalactone and the prepared GS V6 starch milk in step (3) is 0.08-0.10:1; the volume ratio of the aqueous solution of 2-acetylpyridine and the prepared GS V7 starch milk is 0.08-0.12:1; the volume ratio of the aqueous solution of ⁇ -pinene and the prepared GS V8 starch milk is 0.10-0.12:1.
  • the sealing in step (3) is performed by placing the product in a PAPE vacuum packaging bag (nylon-polyethylene composite bag).
  • PAPE vacuum packaging bag nylon-polyethylene composite bag
  • variable frequency ultrasonic treatment in step (3) is performed at frequencies of 20-40, 40-60 and 60-80 kHz for 20-30, 10-20 and 0-10 min respectively, with an on-off interval of 10-30 s.
  • the power of the equipment used for the variable frequency ultrasonic treatment in step (3) is 600W and the temperature is 70-90°C.
  • the centrifugation in step (4) is 5000 ⁇ g for 15 min, and the precipitate is collected.
  • the washing in step (4) is performed using ethanol.
  • the drying in step (4) is performed at 45-50° C. for 10-12 hours.
  • the second object of the present invention is the V-type crystalline starch of complex flavor molecules prepared by the method of the present invention.
  • the V-type crystalline starch includes V 6I -, V 6II -, V 6III -, V 7 - and V 8 -type crystalline starch.
  • the third object of the present invention is the application of the V-shaped crystalline starch of the complex flavor molecule of the present invention in the field of food.
  • the fourth object of the present invention is to provide a method for improving the embedding rate of flavor molecules in starch-based foods and the flavor sustained-release effect, comprising the following steps:
  • the high-amylose starch is subjected to a dry heat amorphization treatment at 130-135° C. for 10-12 minutes to obtain amorphized starch;
  • a high-concentration starch milk with a mass fraction of 30% to 40% is prepared by mixing non-crystallized starch and water, and anhydrous ethanol is added to the starch milk, and the volume ratio of anhydrous ethanol to starch milk is 80% to 85%, 70% to 75%, and 55% to 60%, respectively.
  • the mixture is kept at 40 to 60° C. for 30 to 40 minutes, and the alcohol precipitation product is separated to obtain GS V6 , GS V7 , and GS V8 graded starches with different polymerization degree ranges;
  • Plasma activated water is used to adjust GS V6 , GS V7 and GS V8 graded starches into starch milks with a mass fraction of 5% to 7% respectively; then, aqueous solutions of 1-decanol, 4,5-octanedione and ⁇ -decalactone are mixed with the prepared GS V6 starch milk respectively; an aqueous solution of 2-acetylpyridine is mixed with the prepared GS V7 starch milk; an aqueous solution of ⁇ -pinene is mixed with the prepared GS V8 starch milk to obtain mixed milk; then, the mixed milk is sealed and subjected to variable frequency ultrasonic treatment to obtain a composite milk after variable frequency ultrasonic treatment;
  • the composite milk after frequency conversion ultrasonic treatment is rapidly cooled to 3-5°C at an average cooling rate of 5-10°C/min, and crystallized at this temperature for 20-40min, and then transferred to a 20-30°C environment for crystallization for 2-4h; then centrifuged, washed, dried, and sieved to obtain V-type crystalline starch of composite flavor molecules.
  • a fifth object of the present invention is to provide a seasoning ingredient, which contains the V-type crystalline starch of the present invention, including any one or more of V 6I -, V 6II -, V 6III -, V 7 - or V 8 -type crystalline starch.
  • the seasoning ingredients can be added to food, and the added amount can be controlled within the range allowed by local laws; the added amount refers to the amount of flavor molecules converted from V-type crystalline starch.
  • the V-type crystalline starch is a V 6I -type crystalline starch of composite 1-decanol, which can be applied to rice and flour products, baked foods, snacks and the like.
  • the V-type crystalline starch is a V 6II -type crystalline starch of composite 4,5-octanedione, which can be applied to rice and flour products, baked foods, snacks and the like.
  • the V-type crystalline starch is a V 6III -type crystalline starch of composite ⁇ -decanolide, which can be applied to dairy products, soft drinks, cold drinks, snacks, baked foods and the like;
  • the V-type crystalline starch is a V 7 -type crystalline starch of composite 2-acetylpyridine, which can be applied to rice and flour products, nuts, snacks, baked foods and the like;
  • the V-type crystalline starch is a V8 -type crystalline starch of composite ⁇ -pinene, which can be applied to soft drinks, cold drinks, baked foods and the like.
  • 1-Decanol It has waxy, sweet, floral and fruity aromas. According to GB 2760-2014, it is allowed to be used as a fragrance in appropriate amounts according to production needs. It can be used in rice and flour products, baked goods, snacks, beverages and other foods.
  • ⁇ -Decalactone It has a coconut and peach-like fruity aroma, and a creamy aroma at low concentrations. According to GB 2760-2014, it is allowed to be used as a flavoring in appropriate amounts according to production needs. It can be used in dairy products, soft drinks, cold drinks, snacks, baked goods and other foods.
  • 2-Acetylpyridine It has a popcorn-like and nutty aroma. According to GB 2760-2014, it can be used as a spice in rice and flour products, snacks, nuts, baked goods and other foods.
  • ⁇ -pinene It has a fresh pine-like aroma. According to GB 2760-2014, it is allowed to be used as a flavoring in appropriate amounts according to production needs. It can be used in soft drinks, cold drinks, baked goods and other foods.
  • the present invention uses dry heat amorphization to fully decluster the starch, and the starch gelatinization degree can reach more than 90%, which effectively increases the starch concentration and significantly improves the efficiency of graded starch preparation.
  • the present invention adopts alcohol precipitation and classification treatment in order to obtain graded starches with different polymerization degree ranges, and to provide suitable starch raw materials for the formation of V-shaped crystals with different single helical cavity sizes.
  • the present invention uses plasma activated water to provide an acidic solvent environment, which can increase the mobility of starch chains and improve starch solubility. More single helical cavities will provide more sites to capture guest molecules, and then cooperate with the variable frequency ultrasound assisted compounding method to obtain V 6I -, V 6II -, V 6III -, V 7 - and V 8 -type crystalline starches with high embedding rate and slow release effect on flavor molecules.
  • the short-range order and crystallinity of the V-type crystalline starch after plasma activated water combined with variable frequency ultrasound assisted compounding are significantly improved. This ordered crystalline structure helps to stabilize the embedded flavor molecules and improve their resistance to environmental changes.
  • the present invention uses a rapid cooling crystallization method to promote the formation of a large number of crystal nuclei, and promotes the growth of crystals by keeping the temperature at a suitable temperature, which is conducive to the formation of higher crystallinity and larger crystallite size of the V-type crystalline starch of the composite flavor molecule, and the crystal structure tends to be perfect, thereby prolonging the release time of the flavor molecules in the composite and improving the stability of the composite.
  • the present invention further tests the embedding and sustained-release effects of flavors in V-shaped crystalline starch of composite flavor molecules.
  • the adsorption and embedding rate of flavor molecules in conventional hydrothermally treated starch milk is only 8.2% at most, while the embedding rate of flavor molecules in V-shaped crystalline starch of composite flavor molecules prepared by the present invention can reach up to 68.2%.
  • the embedding rate and sustained-release effect of flavor molecules composited by various V-shaped crystalline starches are significantly improved, and the V-shaped crystals are targeted at all types, which are suitable for the embedding and controlled release of various flavor molecules.
  • the present invention utilizes different flavor molecules to form different crystalline starches, and then realizes flavor sustained release during storage or post-processing by regulating the crystallization characteristics.
  • the embedding rate and sustained release effect of the flavor molecules in the obtained V-shaped crystalline starch of the composite flavor molecules are significantly improved compared with the existing technology, which provides a new choice and possibility for the preservation technology of the flavor of starch-based foods, and is a development of the existing flavor molecule embedding and sustained release technology. It can also be added as an ingredient into starch-based foods to enhance the food flavor, and has a high industrial added value.
  • FIG. 1 shows the effects of different flavor molecules screened out in Examples 1 to 5 on starch crystal forms.
  • Figure 2 shows the effects of different treatments on the V6I -type crystalline structure, where A: dry heat amorphization treatment only (Scheme 6 in Comparative Example 2), B: dry heat amorphization + alcohol precipitation classification (Scheme 3 in Comparative Example 2), and C: dry heat amorphization + alcohol precipitation classification + plasma activated water + variable frequency ultrasound (Example 1).
  • the gas chromatography conditions are as follows: DB-WAX column (length 30m, inner diameter 0.25mm, film thickness 0.25 ⁇ m), injection port temperature 200°C, detector temperature 250°C. Nitrogen was used as carrier gas with a flow rate of 3.0mL/min.
  • the gas chromatography determination procedure was as follows: initial temperature was 35°C, maintained for 5min, then increased to 180°C at a rate of 5°C/min, then increased from 180°C to 250°C at a rate of 10°C/min, and maintained for 5min.
  • the complex was placed in an environment of 20°C and 12% relative humidity, and equal amounts of the complex (5.0 g) were quickly transferred to 20 mL headspace vials at 96 h, 240 h, and 720 h, respectively, and the headspace concentrations of each flavor molecule were determined by gas chromatography;
  • the gas chromatography conditions are as follows: DB-WAX column (length 30m, inner diameter 0.25mm, film thickness 0.25 ⁇ m), injection port temperature 200°C, detector temperature 250°C. Nitrogen was used as carrier gas with a flow rate of 3.0mL/min.
  • the gas chromatography determination procedure was as follows: initial temperature was 35°C, maintained for 5min, then increased to 180°C at a rate of 5°C/min, then increased from 180°C to 250°C at a rate of 10°C/min, and maintained for 5min.
  • a method for preparing V6I -type crystalline starch of complex flavor molecules comprises the following steps:
  • the high-amylose corn starch (amylose content of 80%) was subjected to dry heat amorphization treatment at 135° C. for 12 minutes to obtain amorphized starch;
  • a high-concentration starch milk with a mass fraction of 35% is prepared by mixing non-crystallized starch and water, and anhydrous ethanol is added to the starch milk, and the volume ratio of anhydrous ethanol to starch milk is 80%. The mixture is kept at 50° C. for 30 minutes, and the alcohol precipitation product is separated to obtain GS V6 starch with a polymerization degree of 10 to 20.
  • Distilled water was placed in a cylindrical tube with a diameter of 2.7 cm and a height of 12 cm, and activated for 30 seconds using an atmospheric pressure plasma jet device under the condition that the gas distance between the plasma jet probe and the water surface was 25 mm, to obtain plasma-activated water with a pH of 6;
  • Plasma activated water is used to adjust GS V6 starch into a starch milk with a mass fraction of 6%; then 10 mL of a 10 mg/mL 1-decanol aqueous solution (i.e., a dispersion of 1-decanol, which can be obtained by adding 1-decanol to water and mixing it evenly by vortex mixing) is mixed with 100 mL of the prepared GS V6 starch milk to obtain a mixed milk; then the mixed milk is placed in a PAPE vacuum packaging bag (nylon-polyethylene composite bag) and sealed; then the sealed mixed milk is subjected to ultrasonic treatment at frequencies of 20, 40 and 60 kHz for 30, 20 and 10 minutes, with a switching interval of 30 seconds, and the power of the equipment used for variable frequency ultrasonic treatment is 600 W and the temperature is 80°C to obtain a composite milk after variable frequency ultrasonic treatment;
  • a 10 mg/mL 1-decanol aqueous solution i.e., a dispersion of 1-de
  • the composite milk after variable frequency ultrasonic treatment was rapidly cooled to 4°C at an average cooling rate of 8°C/min, and crystallized at this temperature for 30 minutes, and then transferred to a 25°C environment for crystallization for 3 hours; after cooling and crystallization, the mixture was centrifuged at 5000 ⁇ g for 15 minutes, the precipitate was collected, and washed with anhydrous ethanol for 3 times, dried and sieved to obtain V 6I -type crystalline starch of the composite flavor molecule.
  • a method for preparing V6II -type crystalline starch of complex flavor molecules comprises the following steps:
  • the high-amylose corn starch (amylose content of 80%) was subjected to dry heat amorphization treatment at 135° C. for 12 minutes to obtain amorphized starch;
  • a high-concentration starch milk with a mass fraction of 35% is prepared by mixing non-crystallized starch and water, and anhydrous ethanol is added to the starch milk, and the volume ratio of anhydrous ethanol to starch milk is 80%. The mixture is kept at 50° C. for 30 minutes, and the alcohol precipitation product is separated to obtain GS V6 starch with a polymerization degree of 10 to 20.
  • Distilled water was placed in a cylindrical tube with a diameter of 2.7 cm and a height of 12 cm, and activated for 30 seconds using an atmospheric pressure plasma jet device under the condition that the gas distance between the plasma jet probe and the water surface was 25 mm, to obtain plasma-activated water with a pH of 6;
  • Plasma activated water is used to adjust GS V6 starch into a starch milk with a mass fraction of 6%; then 10 mL of a 10 mg/mL 4,5-octanedione aqueous solution (i.e., a dispersion of 4,5-octanedione, which can be obtained by adding 4,5-octanedione to water and mixing them uniformly by vortex mixing) is mixed with 100 mL of the prepared GS V6 starch milk to obtain a mixed milk; then the mixed milk is placed in a PAPE vacuum packaging bag (nylon-polyethylene composite bag) and sealed; then the sealed mixed milk is subjected to ultrasonic treatment at frequencies of 20, 40 and 60 kHz for 30, 20 and 10 minutes, with a switching interval of 30 seconds, and the power of the equipment used for variable frequency ultrasonic treatment is 600 W and the temperature is 80°C to obtain a composite milk after variable frequency ultrasonic treatment;
  • the composite milk after variable frequency ultrasonic treatment was rapidly cooled to 4°C at an average cooling rate of 8°C/min, and crystallized at this temperature for 30 minutes, and then transferred to a 25°C environment for crystallization for 3 hours; after cooling and crystallization, the mixture was centrifuged at 5000 ⁇ g for 15 minutes, the precipitate was collected, and washed with anhydrous ethanol for 3 times, dried and sieved to obtain V 6II -type crystalline starch of the composite flavor molecule.
  • a method for preparing V6III -type crystalline starch of complex flavor molecules comprises the following steps:
  • the high-amylose corn starch (amylose content of 80%) was subjected to dry heat amorphization treatment at 135° C. for 12 minutes to obtain amorphized starch;
  • a high-concentration starch milk with a mass fraction of 35% is prepared by mixing non-crystallized starch and water, and anhydrous ethanol is added to the starch milk, and the volume ratio of anhydrous ethanol to starch milk is 80%. The mixture is kept at 50° C. for 30 minutes, and the alcohol precipitation product is separated to obtain GS V6 starch with a polymerization degree of 10 to 20.
  • Distilled water was placed in a cylindrical tube with a diameter of 2.7 cm and a height of 12 cm, and activated for 30 seconds using an atmospheric pressure plasma jet device under the condition that the gas distance between the plasma jet probe and the water surface was 25 mm, to obtain plasma-activated water with a pH of 6;
  • Plasma activated water is used to adjust GS V6 starch into a starch milk with a mass fraction of 6%; then 10 mL of a 10 mg/mL ⁇ -decanolide aqueous solution is mixed with 100 mL of the prepared GS V6 starch milk to obtain a mixed milk; then the mixed milk is placed in a PAPE vacuum packaging bag (nylon-polyethylene composite bag) and sealed; then the sealed mixed milk is subjected to ultrasonic treatment at frequencies of 20, 40 and 60 kHz for 30, 20 and 10 minutes, with a switching interval of 30 seconds, and the power of the equipment used for variable frequency ultrasonic treatment is 600 W and the temperature is 80°C to obtain a composite milk after variable frequency ultrasonic treatment;
  • PAPE vacuum packaging bag nylon-polyethylene composite bag
  • the composite milk after variable frequency ultrasonic treatment was rapidly cooled to 4°C at an average cooling rate of 8°C/min, and crystallized at this temperature for 30 minutes, and then transferred to a 25°C environment for crystallization for 3 hours; after cooling and crystallization, the mixture was centrifuged at 5000 ⁇ g for 15 minutes, the precipitate was collected, and washed with anhydrous ethanol for 3 times, dried and sieved to obtain V 6III -type crystalline starch of the composite flavor molecule.
  • a method for preparing V7 -type crystalline starch of complex flavor molecules comprises the following steps:
  • the high-amylose corn starch (amylose content of 80%) was subjected to dry heat amorphization treatment at 135° C. for 12 minutes to obtain amorphized starch;
  • a high-concentration starch milk with a mass fraction of 35% is prepared by mixing non-crystallized starch and water, and anhydrous ethanol is added to the starch milk, and the volume ratio of anhydrous ethanol to starch milk is 75%. The mixture is kept at 50° C. for 40 minutes, and the alcohol precipitation product is separated to obtain GS V7 starch with a polymerization degree of 25 to 35.
  • Distilled water was placed in a cylindrical tube with a diameter of 2.7 cm and a height of 12 cm, and activated for 30 seconds using an atmospheric pressure plasma jet device under the condition that the gas distance between the plasma jet probe and the water surface was 25 mm, to obtain plasma-activated water with a pH of 6;
  • Plasma activated water is used to adjust GS V7 starch into a starch milk with a mass fraction of 6%; then 10 mL of a 2-acetylpyridine aqueous solution with a concentration of 10 mg/mL is mixed with 100 mL of the prepared GS V7 starch milk to obtain a mixed milk; then the mixed milk is placed in a PAPE vacuum packaging bag (nylon-polyethylene composite bag) and sealed; then the sealed mixed milk is subjected to ultrasonic treatment at frequencies of 20, 40 and 60 kHz for 30, 20 and 10 minutes, with a switching interval of 30 seconds, and the power of the equipment used for variable frequency ultrasonic treatment is 600 W and the temperature is 80°C to obtain a composite milk after variable frequency ultrasonic treatment;
  • PAPE vacuum packaging bag nylon-polyethylene composite bag
  • the composite milk after frequency conversion ultrasonic treatment was rapidly cooled to 4°C at an average cooling rate of 8°C/min, and crystallized at this temperature for 30 minutes, and then transferred to a 25°C environment for crystallization for 3 hours; after cooling and crystallization, the mixture was centrifuged at 5000 ⁇ g for 15 minutes, the precipitate was collected, and washed with anhydrous ethanol for 3 times, dried and sieved to obtain V 7 -type crystalline starch of the composite flavor molecule.
  • a method for preparing V 8 -type crystalline starch of complex flavor molecules comprises the following steps:
  • the high-amylose corn starch (amylose content of 80%) was subjected to dry heat amorphization treatment at 135° C. for 12 minutes to obtain amorphized starch;
  • a high-concentration starch milk with a mass fraction of 35% is prepared by mixing non-crystallized starch and water, and anhydrous ethanol is added to the starch milk, the volume ratio of anhydrous ethanol to starch milk is 60%, and the mixture is kept at 60° C. for 40 minutes, and the alcohol precipitation product is separated to obtain GS V8 starch with a polymerization degree of 40 to 60;
  • Distilled water was placed in a cylindrical tube with a diameter of 2.7 cm and a height of 12 cm, and activated for 30 seconds using an atmospheric pressure plasma jet device under the condition that the gas distance between the plasma jet probe and the water surface was 25 mm, to obtain plasma-activated water with a pH of 6;
  • Plasma activated water was used to adjust GS V8 starch into a starch milk with a mass fraction of 6%; then 10 mL of ⁇ -pinene aqueous solution with a concentration of 10 mg/mL was mixed with 100 mL of the prepared GS V8 starch milk to obtain a mixed milk; then the mixed milk was placed in a PAPE vacuum packaging bag (nylon-polyethylene composite bag) and sealed; then the sealed mixed milk was ultrasonically treated at frequencies of 20, 40 and 60 kHz for 30, 20 and 10 minutes, with a switching interval of 30 seconds, and the power of the equipment used for variable frequency ultrasonic treatment was 600 W and the temperature was 80°C to obtain a composite milk after variable frequency ultrasonic treatment;
  • PAPE vacuum packaging bag nylon-polyethylene composite bag
  • the composite milk after frequency conversion ultrasonic treatment was rapidly cooled to 4°C at an average cooling rate of 8°C/min, and crystallized at this temperature for 30 minutes, and then transferred to a 25°C environment for crystallization for 3 hours; after cooling and crystallization, the mixture was centrifuged at 5000 ⁇ g for 15 minutes, the precipitate was collected, and washed with anhydrous ethanol for 3 times, dried and sieved to obtain V 8 -type crystalline starch of the composite flavor molecule.
  • V-type crystalline starch obtained in Examples 1 to 5 was subjected to performance tests, and the test results are as follows:
  • Figure 1 shows the effects of different flavor molecules screened out in Examples 1 to 5 on starch crystal structure. As can be seen from Figure 1, different flavor molecules can cause starch to form different V-shaped crystal structures.
  • step (2) of Examples 1 to 3 are adjusted to prepare a high-concentration starch milk with a mass fraction of 40%, and the volume ratio of anhydrous ethanol to starch milk is 85%; in step (3), the pH of plasma-activated water is 5, the concentration of starch milk is 5%, and the ultrasonic action time is 20, 10 and 0 min; the other steps are consistent with Examples 1 to 3, and V6I -type, V6II -type and V6III -type crystalline starches of the composite flavor molecule are obtained;
  • the non-crystallized starch and water in step (2) of Example 4 are adjusted to prepare a high-concentration starch milk with a mass fraction of 40%, and the volume ratio of anhydrous ethanol to starch milk is 70%; the pH of plasma-activated water in step (3) is 5, the concentration of starch milk is 5%, and the ultrasonic treatment time is 20, 10 and 0 min; the rest is consistent with Example 4, and V 7 -type crystalline starch of composite flavor molecule is obtained;
  • step (2) of Example 5 the anhydrous ethanol and starch milk are kept at 40° C. for 40 min; in step (3), the pH of the plasma-activated water is 5, the concentration of the starch milk is 5%, and the ultrasonic treatment time is 20, 10 and 0 min; the other steps are the same as in Example 5, and V 8 -type crystalline starch of the composite flavor molecule is obtained.
  • V-type crystalline starch was tested for performance, and the test results are as follows:
  • the temperature of the amorphization treatment in step (1) of Examples 1 to 3 is adjusted to 130° C.; the concentration of the starch milk in step (3) is 7%, and the temperature during the variable frequency ultrasonic treatment is 90° C.; the cooling crystallization in step (4) is to rapidly cool to 3° C. at an average cooling rate of 5° C./min, and crystallize at this temperature for 20 min, and then transfer to a 20° C. environment for crystallization for 2 h; the rest is consistent with Examples 1 to 3, and V 6I -type, V 6II -type and V 6III -type crystalline starches of the composite flavor molecule are obtained;
  • the temperature of the amorphization treatment in step (1) of Example 4 is adjusted to 130°C; in step (2), the amorphized starch and water are prepared into a high-concentration starch milk with a mass fraction of 30%; in step (3), the mass concentration of the starch milk is 7%, and the temperature during the variable frequency ultrasonic treatment is 90°C; in step (4), the cooling crystallization is to quickly cool to 3°C at an average cooling rate of 5°C/min, and crystallize at this temperature for 20 minutes, and then transfer to a 20°C environment for crystallization for 2 hours; the rest is consistent with Example 4, and V7 -type crystalline starch of the composite flavor molecule is obtained;
  • step (1) of Example 5 The temperature of the amorphization treatment in step (1) of Example 5 is adjusted to 130°C; in step (2), the amorphized starch and water are prepared into a high-concentration starch milk with a mass fraction of 30%, and the volume ratio of anhydrous ethanol to starch milk is 55%; in step (3), the mass concentration of starch milk is 7%, and the variable frequency ultrasonic treatment is performed at frequencies of 40, 60 and 80 kHz; in step (4), the cooling crystallization is performed by rapidly cooling to 3°C at an average cooling rate of 5°C/min, crystallizing at this temperature for 20 minutes, and then transferring to a 20°C environment for crystallization for 2 hours; the rest is consistent with Example 5, and V8 -type crystalline starch of composite flavor molecules is obtained.
  • V-type crystalline starch was tested for performance, and the test results are as follows:
  • a method for preparing V-shaped crystalline starch with complex flavor molecules comprises the following steps:
  • high-amylose corn starch (amylose content of 80%) is adjusted with deionized water to a starch milk with a dry starch mass fraction of 6%; then, the mixture is heated in a boiling water bath and stirred continuously for 90 minutes to obtain a gelatinized starch milk;
  • V-type crystalline starch was subjected to performance testing, and the test results are as follows:
  • the straight chain starch is easily separated and diffused from the granules, which improves the solubility of the starch. This is because the hydrolysis of acidic substances in plasma activated water can promote the flow of starch and provide more sites to capture guest molecules.
  • the flavor molecules are more conducive to the interface interaction between the cavities inside the amorphous granular starch to promote their entry, thereby embedding more flavor molecules and obtaining V-type crystalline starch with higher crystallinity and larger crystallite size.
  • the short-range orderliness and crystallinity of the treated V-shaped crystals are improved, and the crystal structure is perfect.
  • This ordered crystal structure helps stabilize the embedded flavor molecules and improves their resistance to environmental changes, thereby extending the release time of the flavor molecules in the complex and improving the stability of the complex. This achieves the purpose of effectively embedding and slowly releasing the flavor molecules in starch-based products.
  • Scheme 1 Omit step (1) in Example 1, directly heat and gelatinize the high-amylose corn starch and water, and keep the other steps the same as in Example 1 to obtain V6I -type crystalline starch with complex flavor molecules.
  • Scheme 2 Omit step (2) in Example 1, and directly prepare starch milk by mixing high-amylose corn starch and plasma-activated water. The rest is the same as in Example 1 to obtain V6I -type crystalline starch with complex flavor molecules.
  • Solution 3 The plasma-activated water in step (3) of Example 1 is adjusted to deionized water, and ultrasonic treatment is not performed. Other aspects are consistent with Example 1 to obtain V 6I -type crystalline starch with complex flavor molecules.
  • Scheme 4 Omit steps (1) and (2) in Example 1, directly prepare starch milk with high-amylose corn starch and plasma-activated water, and keep the other steps the same as in Example 1 to obtain V6I -type crystalline starch with complex flavor molecules.
  • Scheme 5 Omit steps (1) and (3) in Example 1, and directly use high-amylose corn starch and water for heating and gelatinization to obtain GS V6 starch with a degree of polymerization of 10 to 20; then mix with water to prepare starch milk, and then seal, cool and crystallize, centrifuge, wash and dry. Other steps are consistent with Example 1 to obtain V6I -type crystalline starch with complex flavor molecules.
  • V-type crystalline starch was subjected to performance testing, and the test results are as follows:
  • Example 1 66.8 ⁇ plan 1 34.2 ⁇ Scenario 2 33.6 ⁇ Solution 3 38.2 ⁇ Solution 4 25.6 ⁇ Solution 5 28.4 ⁇ Solution 6 22.3 ⁇
  • Figure 2 shows the effects of different treatment methods on the V6I -type crystal structure, where A: dry heat amorphization treatment only (Scheme 6 in Comparative Example 2), B: dry heat amorphization + alcohol precipitation classification (Scheme 3 in Comparative Example 2), and C: dry heat amorphization + alcohol precipitation classification + plasma activated water + variable frequency ultrasound (Example 1). It can be seen from Figure 2 that only by combining the three technologies can a V-type crystal with a perfect crystal structure and higher crystallinity be obtained, which is conducive to the embedding and sustained release of flavor molecules.
  • Scheme 1 Omit step (1) in Example 4, directly heat and gelatinize the high-amylose corn starch and water, and keep the other steps the same as in Example 4 to obtain V 7 -type crystalline starch with complex flavor molecules.
  • Solution 3 The plasma activated water in step (3) of Example 4 is adjusted to deionized water, and ultrasonic treatment is not performed. Other conditions are the same as those of Example 4, to obtain V 7 -type crystalline starch with complex flavor molecules.
  • Scheme 4 Omit steps (1) and (2) in Example 4, directly prepare starch milk with high-amylose corn starch and plasma-activated water, and keep the other steps the same as in Example 4 to obtain V 7 -type crystalline starch with complex flavor molecules.
  • Scheme 5 Omit steps (1) and (3) in Example 4, and directly use high-amylose corn starch and water for heating and gelatinization to obtain GS V7 starch with a degree of polymerization of 25-35; then mix with water to prepare starch milk, and then seal, cool and crystallize, centrifuge, wash and dry. Other steps are consistent with Example 4 to obtain V7 -type crystalline starch with complex flavor molecules.
  • V-type crystalline starch was subjected to performance testing, and the test results are as follows:
  • Scheme 1 Omit step (1) in Example 5, directly heat and gelatinize the high-amylose corn starch and water, and keep the other steps the same as in Example 5 to obtain V 8 -type crystalline starch with complex flavor molecules.
  • Solution 2 Omit step (2) in Example 5, directly mix high-amylose corn starch and plasma-activated water to prepare starch milk, and otherwise remain the same as Example 5 to obtain V 8 -type crystalline starch with complex flavor molecules.
  • Solution 3 The plasma activated water in step (3) of Example 5 is adjusted to deionized water, and ultrasonic treatment is not performed. Other conditions are the same as those of Example 5, to obtain V 8 -type crystalline starch with complex flavor molecules.
  • Scheme 4 Omit steps (1) and (2) in Example 5, directly prepare starch milk with high-amylose corn starch and plasma-activated water, and keep the other steps the same as in Example 5 to obtain V 8 -type crystalline starch with complex flavor molecules.
  • Scheme 5 Omit steps (1) and (3) in Example 5, and directly use high-amylose corn starch and water for heating and gelatinization to obtain GS V8 starch with a degree of polymerization of 40-60; then mix with water to prepare starch milk, and then seal, cool and crystallize, centrifuge, wash and dry. Other steps are consistent with Example 5 to obtain V8 -type crystalline starch with complex flavor molecules.
  • Scheme 6 Omit steps (2) and (3) in Example 5, mix the non-crystallized starch obtained in step (1) with water to prepare starch milk, and then seal, cool and crystallize, centrifuge, wash and dry. Other steps are the same as in Example 5 to obtain V 8 -type crystalline starch with complex flavor molecules.
  • V-type crystalline starch was subjected to performance testing, and the test results are as follows:
  • Example 8 Application of V-type crystalline starch as a seasoning ingredient in the processing of fresh-keeping black rice porridge
  • a fresh-keeping black rice porridge the processing method of which specifically comprises the following steps:
  • V7- type crystalline starch Mix V7 -type crystalline starch, white sugar, rice, and black rice in a mass ratio of 1:1:10:10, then add water at a rice-water mass ratio of 1:1.5 and soak for 30 minutes.

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Abstract

一种V型结晶淀粉的制备方法，属于食品、化工领域。该方法以淀粉为原料，采用干热非晶化技术替代传统热糊化，使淀粉充分解簇获得高浓度淀粉从而提高分级效率，再通过醇沉分级获得不同聚合度的分级淀粉。之后筛选不同链长及官能团的风味分子作为客体物质，在等离子体活化水提供的酸性溶剂环境中，高含量、高流动性和高溶解度的直链淀粉具有更多的单螺旋空腔，将提供更多的位点来捕获客体物质，联合变频超声辅助增大了风味分子在淀粉乳中的分散程度与接触机会，促进淀粉结晶区重组，获得结晶度更高、微晶尺寸更大和单螺旋有序排列更致密的V 型结晶淀粉。

Description

V-型结晶淀粉制备方法及其作为调味配料的应用 技术领域
本发明涉及一种V-型结晶淀粉制备方法及其作为调味配料的应用，属于食品、化工领域。
背景技术
风味是评价食品好坏的重要品质，是影响消费者可接受程度的关键因素之一。在现代食品工业中，对风味分子的保留和控释已被广泛关注和研究。由于淀粉基食品的普遍食用以及较优越的实用性及低廉的价格，近年来人们对利用淀粉与风味分子进行复合有了很大的兴趣。随着对其研究的不断深入，淀粉对风味分子进行复合的技术有所成熟，有报道显示淀粉对风味分子的包埋率可达38％左右、在96h内有缓释效果；但淀粉对风味分子的复合和缓释效果仍有待提高。
目前，针对淀粉基食品风味品质改善的相关研究主要集中于原料选择或工艺优化方面，如选择优良原料、适宜温度储藏、预添加抗氧化剂、采用高致密性包装材料或添加外源性风味分子等方法，然而此类方法收效甚微，难以从本质上提升产品品质。
发明内容
[技术问题]
现有的淀粉-风味物质复合物的包埋率低，很难实现储藏或后加工过程中风味缓释。
[技术方案]
为了解决上述问题，本发明利用不同聚合度的淀粉和不同的风味分子相结合，制备得到了不同V-型结晶淀粉，并通过结晶特性调控实现了在淀粉基食品储藏及后加工过程中风味的缓释。本发明的V-型结晶淀粉复合了风味分子，可以作为淀粉基调味配料，用于各类食品。
本发明以淀粉为原料，采用干热非晶化技术替代传统热糊化，使淀粉充分解簇获得高浓度淀粉从而提高分级效率，再通过醇沉分级获得不同聚合度的分级淀粉；之后筛选不同链长及官能团的风味分子作为客体物质，在等离子体活化水提供的酸性溶剂环境中，高含量、高流动性和高溶解度的直链淀粉具有更多的单螺旋空腔，将提供更多的位点来捕获客体物质，联合变频超声辅助增大了风味分子在淀粉乳中的分散程度与接触机会，促进淀粉结晶区重组，获得结晶度更高、微晶尺寸更大和单螺旋有序排列更致密的V-型结晶淀粉。
本发明的方法能有效改善V 6-(V 6I-、V 6II-、V 6III-)、V 7-和V 8-型结晶淀粉的晶型结构与结晶度，针对各类风味分子的包埋率和缓释效果相比现有技术均有显著提高，显著增加产品的实际应用价值，为淀粉基食品的风味保持技术提供了新的选择和可能，是对现有风味分子 包埋和缓释技术的发展。
本发明的第一个目的是提供一种制备复合风味分子的V-型结晶淀粉的方法，包括如下步骤：
(1)非晶化处理：
将高直链淀粉在130～135℃下进行干热非晶化处理10～12min，得到非晶化淀粉；
(2)醇沉分级：
取非晶化淀粉和水配制成质量分数为30％～40％的高浓度淀粉乳，并在淀粉乳中加入无水乙醇，无水乙醇和淀粉乳的体积比分别为80％～85％、70％～75％、55％～60％，在40～60℃下保温30～40min，分离醇沉产物，得到不同聚合度范围的GS V6、GS V7、GS V8分级淀粉；
(3)复合：
采用等离子体活化水将GS V6、GS V7、GS V8分级淀粉分别调成质量分数为5％～7％的淀粉乳；之后将1-癸醇、4，5-辛二酮和δ-癸内酯的水溶液分别与调制好的GS V6淀粉乳混合；2-乙酰基吡啶的水溶液与调制好的GS V7淀粉乳混合；α-蒎烯的水溶液与调制好的GS V8淀粉乳混合，得到混合乳；然后将混合乳进行密封，变频超声处理，得到变频超声处理后的复合乳；
(4)冷却结晶：
将变频超声处理后的复合乳以5～10℃/min平均冷却速率快速冷却至3～5℃，并在该温度下结晶20～40min，再转移至20～30℃环境下结晶2～4h；随后离心，洗涤干燥，过筛，得到复合风味分子的V-型结晶淀粉。
在本发明的一种实施方式中，步骤(1)所述的高直链淀粉包括但不限于高直链玉米淀粉、高直链大米淀粉，高直链淀粉中直链淀粉的含量在50％及以上。
在本发明的一种实施方式中，步骤(1)所述的干热非晶化处理是采用高温干热技术将淀粉晶体破坏，使得淀粉糊化度达到90％以上。
本发明中，所述步骤(2)使用不同的无水乙醇和淀粉乳的体积比，可以得到不同聚合度范围的分级淀粉，是3个并列的方案。
在本发明的一种实施方式中，步骤(2)所述的醇沉分级是为了获得不同聚合度范围的GS V6、GS V7、GS V8分级淀粉，有利于不同单螺旋空腔尺寸V-型结晶的形成；其中所述GS V6、GS V7、GS V8分级淀粉的聚合度分别10～20、25～35、40～60。
在本发明的一种实施方式中，步骤(3)所述的等离子体活化水的制备方法为：将蒸馏水放入直径2.7cm、高12cm的圆柱管中，在等离子体射流探头与水面之间的气体距离为25mm的条件下，用大气压等离子体射流装置激活30～60s，得到pH 5～6的等离子体活化水。
本发明中，所述步骤(3)使用不同的风味分子水溶液(1-癸醇、4，5-辛二酮、δ-癸内酯、2-乙酰基吡啶、α-蒎烯)可以得到不同复合乳，是5个并列的技术方案；其中，使用1-癸醇、4，5-辛二酮或δ-癸内酯的水溶液，可以得到GS V6淀粉复合乳，后续冷却结晶后可以分别得到V 6I-、V 6II-、V 6III-型结晶淀粉；使用2-乙酰基吡啶的水溶液，可以得到GS V7淀粉复合乳，后续冷却结晶后可以得到V 7-型结晶淀粉；使用α-蒎烯的水溶液，可以得到GS V8淀粉复合乳，后续冷却结晶后可以得到V 8-型结晶淀粉。
本发明中，涉及到1-癸醇、4，5-辛二酮、δ-癸内酯、2-乙酰基吡啶、α-蒎烯的水溶液，指的是这些物质的分散液，就是指这些物质加入水中混合均匀得到的分散液；可以涡旋混合、快速搅拌混合、超声混合等任意一种方式。
在本发明的一种实施方式中，步骤(3)所述的1-癸醇、4，5-辛二酮、δ-癸内酯的水溶液、2-乙酰基吡啶的水溶液、α-蒎烯的水溶液中1-癸醇、4，5-辛二酮、δ-癸内酯、2-乙酰基吡啶、α-蒎烯和水的质量比为5～10mg:1mL，具体制备方法是将1-癸醇、4，5-辛二酮、δ-癸内酯、2-乙酰基吡啶、α-蒎烯分别和水在70～90℃下均匀分散10～15min。
在本发明的一种实施方式中，步骤(3)所述的1-癸醇、4，5-辛二酮、δ-癸内酯的水溶液和调制好的GS V6淀粉乳的体积比为0.08～0.10:1；2-乙酰基吡啶的水溶液与调制好的GS V7淀粉乳的体积比为0.08～0.12:1；α-蒎烯的水溶液与调制好的GS V8淀粉乳的体积比为0.10～0.12:1。
在本发明的一种实施方式中，步骤(3)所述的密封是放入PAPE真空包装袋(尼龙-聚Z烯复合袋)中密封。
在本发明的一种实施方式中，步骤(3)所述变频超声处理是以20～40、40～60和60～80kHz的频率超声分别处理20～30、10～20和0～10min，开关间隔10～30s。
在本发明的一种实施方式中，步骤(3)所述变频超声处理采用的设备的功率为600W，温度70～90℃。
在本发明的一种实施方式中，步骤(4)所述离心是5000×g离心15min，收集沉淀。
在本发明的一种实施方式中，步骤(4)所述洗涤是采用乙醇进行洗涤。
在本发明的一种实施方式中，步骤(4)所述的干燥是45～50℃干燥10～12h。
本发明的第二个目的是本发明所述的方法制备得到的复合风味分子的V-型结晶淀粉。
在本发明的一种实施方式中，所述的V-型结晶淀粉包括V 6I-、V 6II-、V 6III-、V 7-和V 8-型结晶淀粉。
本发明的第三个目的是本发明所述的复合风味分子的V-型结晶淀粉在食品领域的应用。
本发明的四个目的是提供一种提高淀粉基食品中风味分子的包埋率和风味缓释效果的方法，包括如下步骤：
(1)非晶化处理：
将高直链淀粉在130～135℃下进行干热非晶化处理10～12min，得到非晶化淀粉；
(2)醇沉分级：
取非晶化淀粉和水配制成质量分数为30％～40％的高浓度淀粉乳，并在淀粉乳中加入无水乙醇，无水乙醇和淀粉乳的体积比分别为80％～85％、70％～75％、55％～60％，在40～60℃下保温30～40min，分离醇沉产物，得到不同聚合度范围的GS V6、GS V7、GS V8分级淀粉；
(3)复合：
采用等离子体活化水将GS V6、GS V7、GS V8分级淀粉分别调成质量分数为5％～7％的淀粉乳；之后将1-癸醇、4，5-辛二酮和δ-癸内酯的水溶液分别与调制好的GS V6淀粉乳混合；2-乙酰基吡啶的水溶液与调制好的GS V7淀粉乳混合；α-蒎烯的水溶液与调制好的GS V8淀粉乳混合，得到混合乳；然后将混合乳进行密封，变频超声处理，得到变频超声处理后的复合乳；
(4)冷却结晶：
将变频超声处理后的复合乳以5～10℃/min平均冷却速率快速冷却至3～5℃，并在该温度下结晶20～40min，再转移至20～30℃环境下结晶2～4h；随后离心，洗涤干燥，过筛，得到复合风味分子的V-型结晶淀粉。
本发明的第五个目的是提供一种调味配料，所述调味配料中含有本发明的V-型结晶淀粉，包括V 6I-、V 6II-、V 6III-、V 7-或者V 8-型结晶淀粉中的任意一种或者多种。
所述调味配料可以添加到食品中，添加量控制在当地法律规定的允许添加的范围内即可；所述添加量是指V-型结晶淀粉中换算得到的风味分子的量。
在一种实施方式中，所述V-型结晶淀粉为复合1-癸醇的V 6I-型结晶淀粉，可以应用于米面制品、焙烤食品、点心等食品中。所述V-型结晶淀粉为复合4，5-辛二酮的V 6II-型结晶淀粉，可以应用于米面制品、焙烤食品、点心等食品中。所述V-型结晶淀粉为复合δ-癸内酯的V 6III-型结晶淀粉，可以应用于乳制品、软饮料、冷饮、点心、焙烤食品等食品中；所述V-型结晶淀粉为复合2-乙酰基吡啶的V 7-型结晶淀粉，可以应用于米面制品、坚果、点心、焙烤食品等食品中；所述V-型结晶淀粉为复合α-蒎烯的V8-型结晶淀粉，可以应用于软饮料、冷饮、焙烤食品等食品中。
本发明中，风味分子：
(1)1-癸醇：具有蜡香、甜香、花香、果香香气；根据GB 2760-2014规定，允许作为 香料按生产需要适量使用添加，可用于米面制品、焙烤食品、点心、饮料等食品中；
(2)4,5-辛二酮：具有奶油样香气；根据GB 2760-2014规定，允许作为香料按生产需要适量使用添加，可应用于米面制品、焙烤食品、点心等食品中。
(3)δ-癸内酯：具有椰子及桃子样果香香气，低浓度时呈奶油香气；根据GB 2760-2014规定，允许作为香料按生产需要适量使用添加，可应用于乳制品、软饮料、冷饮、、点心、焙烤食品等食品中。
(4)2-乙酰基吡啶：具有爆米花、坚果样的香气；根据GB 2760-2014规定，可作为香料应用于米面制品、点心、坚果、焙烤食品等食品中；
(5)α-蒎烯：具有清新松木样香气；根据GB 2760-2014规定，允许作为香料按生产需要适量使用添加，可应用于软饮料、冷饮、焙烤食品等食品中。
[有益效果]
(1)本发明采用干热非晶化使淀粉充分解簇，淀粉糊化度可以达到90％以上，有效增加淀粉浓度，显著提高分级淀粉制备效率。
(2)本发明采用醇沉分级处理是为了获得不同聚合度范围的分级淀粉，为不同单螺旋空腔尺寸V-型结晶的形成提供合适的淀粉原料。
(3)本发明利用等离子体活化水提供酸性溶剂环境，可增加淀粉链流动性，提高淀粉溶解度，更多的单螺旋空腔将提供更多的位点来捕获客体分子，再配合变频超声辅助复合的方法得到对风味分子高包埋率、慢缓释效果的V 6I-、V 6II-、V 6III-、V 7-和V 8-型结晶淀粉。等离子体活化水联合变频超声辅助复合处理后的V-型结晶淀粉短程有序性和结晶度得到显著改善，这种有序的结晶结构有助于稳定被包埋的风味分子，提高其对环境变化的抵抗性。
(4)本发明采用快速冷却结晶的方法促使大量晶核的形成，并通过在合适温度下的保温促进晶体的生长，有利于复合风味分子的V-型结晶淀粉形成更高的结晶度和更大的微晶尺寸，结晶结构趋于完美，从而延长复合物中风味分子的释放时间，提高复合物的稳定性。
(5)本发明进一步对复合风味分子的V-型结晶淀粉中风味的包埋和缓释效果进行了测试。经测试，常规水热处理的淀粉乳对风味分子进行吸附和包埋，吸附率最高仅为8.2％，而本发明制备的复合风味分子的V-型结晶淀粉中风味分子的包埋率最高可达68.2％。各类V-型结晶淀粉复合的风味分子其包埋率和缓释效果都有显著的提升，针对的V-型结晶种类全，适用于各类风味分子的包埋和控释。
(6)本发明利用不同风味分子，形成不同的结晶淀粉，然后通过结晶特性调控实现储藏或后加工过程中风味缓释，得到的复合风味分子的V-型结晶淀粉中风味分子的包埋率和缓释 效果相比现有技术有显著提高，为淀粉基食品风味的保鲜技术提供了新的选择和可能，是对现有风味分子包埋和缓释技术的发展，还可作为配料添加进淀粉基食品中以提升食品风味，有较高的产业附加值。
附图说明
图1为实施例1～5筛选出的不同风味分子对淀粉晶型的影响。
图2为不同处理方式对V 6I-型结晶结构的影响，其中，A：仅干热非晶化处理(对比例2中方案6)，B：干热非晶化+醇沉分级(对比例2中方案3)，C：干热非晶化+醇沉分级+等离子体活化水+变频超声(实施例1)。
具体实施方式
以下对本发明的优选实施例进行说明，应当理解实施例是为了更好地解释本发明，不用于限制本发明。
测试方法：
1、风味分子包埋率的测试方法：
(1)标准曲线的测定：将适量的风味分子加入到无水乙醇中，配制成0.1、0.2、0.3、0.4、0.5和0.6μL/mL的风味分子无水乙醇溶液。应用气相色谱法分析得出相应的峰面积，以风味分子的体积浓度为横坐标，以测得风味分子的峰面积为纵坐标，得到相应的回归方程。
(2)复合物中风味分子含量的测定：准确称量20mg的复合风味分子的V-型结晶淀粉，加人5mL无水乙醇，密封后混匀，并于60℃条件下超声处理30min，使得风味分子从V-型结晶的空腔中转移到无水乙醇中，用气相色谱分析得出相应的峰面积，使用回归方程计算出复合物中风味分子的含量。
包埋率的计算公式如下式(1)：
Figure PCTCN2022132259-appb-000001
其中，气相色谱条件为：DB-WAX色谱柱(长度30m，内径0.25mm，膜厚0.25μm)，进样口温度为200℃，检测器温度为250℃。采用氮气作为载气，流速为3.0mL/min。气相色谱测定程序为：初始温度为35℃，保持5min，然后在5℃/min的速率下升高至180℃，再以10℃/min的速率由180℃升高至250℃，保持5min。
2、风味成分缓释效果测试：
将复合物置于20℃、12％相对湿度的环境中，分别在96h、240h和720h时取等量复合物(5.0g)快速转移至20mL顶空瓶中，采用气相色谱测定各风味分子的顶空浓度；
其中，气相色谱条件为：DB-WAX色谱柱(长度30m，内径0.25mm，膜厚0.25μm)，进样口温度为200℃，检测器温度为250℃。采用氮气作为载气，流速为3.0mL/min。气相色谱测定程序为：初始温度为35℃，保持5min，然后在5℃/min的速率下升高至180℃，再以10℃/min的速率由180℃升高至250℃，保持5min。
实施例1
一种制备复合风味分子的V 6I-型结晶淀粉的方法，包括如下步骤：
(1)非晶化处理：
将高直链玉米淀粉(直链淀粉的含量在80％)在135℃下进行干热非晶化处理12min，得到非晶化淀粉；
(2)醇沉分级：
取非晶化淀粉和水配制成质量分数为35％的高浓度淀粉乳，并在淀粉乳中加入无水乙醇，无水乙醇和淀粉乳的体积比为80％，在50℃下保温30min，分离醇沉产物，得到聚合度为10～20的GS V6淀粉；
(3)复合：
将蒸馏水放入直径2.7cm、高12cm的圆柱管中，在等离子体射流探头与水面之间的气体距离为25mm的条件下，用大气压等离子体射流装置激活30s，得到pH为6的等离子体活化水；
采用等离子体活化水将GS V6淀粉调成质量分数为6％的淀粉乳；之后将10mL浓度为10mg/mL的1-癸醇水溶液(即1-癸醇的分散液，可以将1-癸醇加入水总采用涡旋混合的方式进行混合均匀得到)与100mL调制好的GS V6淀粉乳混合，得到混合乳；然后将混合乳放入PAPE真空包装袋(尼龙-聚Z烯复合袋)中密封；随后将密封包装后的混合乳以20、40和60kHz的频率超声作用30、20和10min，开关间隔为30s，变频超声处理采用的设备的功率为600W，温度80℃，得到变频超声处理后的复合乳；
(4)冷却结晶：
将变频超声处理后的复合乳以8℃/min平均冷却速率快速冷却至4℃，并在该温度下结晶30min，再转移至25℃环境下结晶3h；冷却结晶后，以5000×g离心15min，收集沉淀，并用无水乙醇清洗3次，干燥后过筛，得到复合风味分子的V 6I-型结晶淀粉。
实施例2
一种制备复合风味分子的V 6Ⅱ-型结晶淀粉的方法，包括如下步骤：
(1)非晶化处理：
将高直链玉米淀粉(直链淀粉的含量在80％)在135℃下进行干热非晶化处理12min，得到非晶化淀粉；
(2)醇沉分级：
取非晶化淀粉和水配制成质量分数为35％的高浓度淀粉乳，并在淀粉乳中加入无水乙醇，无水乙醇和淀粉乳的体积比为80％，在50℃下保温30min，分离醇沉产物，得到聚合度为10～20的GS V6淀粉；
(3)复合：
将蒸馏水放入直径2.7cm、高12cm的圆柱管中，在等离子体射流探头与水面之间的气体距离为25mm的条件下，用大气压等离子体射流装置激活30s，得到pH为6的等离子体活化水；
采用等离子体活化水将GS V6淀粉调成质量分数为6％的淀粉乳；之后将10mL浓度为10mg/mL的4，5-辛二酮水溶液(即4，5-辛二酮的分散液，可以将4，5-辛二酮加入水总采用涡旋混合的方式进行混合均匀得到)与100mL调制好的GS V6淀粉乳混合，得到混合乳；然后将混合乳放入PAPE真空包装袋(尼龙-聚Z烯复合袋)中密封；随后将密封包装后的混合乳以20、40和60kHz的频率超声作用30、20和10min，开关间隔为30s，变频超声处理采用的设备的功率为600W，温度80℃，得到变频超声处理后的复合乳；
(4)冷却结晶：
将变频超声处理后的复合乳以8℃/min平均冷却速率快速冷却至4℃，并在该温度下结晶30min，再转移至25℃环境下结晶3h；冷却结晶后，以5000×g离心15min，收集沉淀，并用无水乙醇清洗3次，干燥后过筛，得到复合风味分子的V 6Ⅱ-型结晶淀粉。
实施例3
一种制备复合风味分子的V 6Ⅲ-型结晶淀粉的方法，包括如下步骤：
(1)非晶化处理：
将高直链玉米淀粉(直链淀粉的含量在80％)在135℃下进行干热非晶化处理12min，得到非晶化淀粉；
(2)醇沉分级：
取非晶化淀粉和水配制成质量分数为35％的高浓度淀粉乳，并在淀粉乳中加入无水乙醇，无水乙醇和淀粉乳的体积比为80％，在50℃下保温30min，分离醇沉产物，得到聚合度为10～20的GS V6淀粉；
(3)复合：
将蒸馏水放入直径2.7cm、高12cm的圆柱管中，在等离子体射流探头与水面之间的气体距离为25mm的条件下，用大气压等离子体射流装置激活30s，得到pH为6的等离子体活化水；
采用等离子体活化水将GS V6淀粉调成质量分数为6％的淀粉乳；之后将10mL浓度为10mg/mL的δ-癸内酯水溶液与100mL调制好的GS V6淀粉乳混合，得到混合乳；然后将混合乳放入PAPE真空包装袋(尼龙-聚Z烯复合袋)中密封；随后将密封包装后的混合乳以20、40和60kHz的频率超声作用30、20和10min，开关间隔为30s，变频超声处理采用的设备的功率为600W，温度80℃，得到变频超声处理后的复合乳；
(4)冷却结晶：
将变频超声处理后的复合乳以8℃/min平均冷却速率快速冷却至4℃，并在该温度下结晶30min，再转移至25℃环境下结晶3h；冷却结晶后，以5000×g离心15min，收集沉淀，并用无水乙醇清洗3次，干燥后过筛，得到复合风味分子的V 6Ⅲ-型结晶淀粉。
实施例4
一种制备复合风味分子的V 7-型结晶淀粉的方法，包括如下步骤：
(1)非晶化处理：
将高直链玉米淀粉(直链淀粉的含量在80％)在135℃下进行干热非晶化处理12min，得到非晶化淀粉；
(2)醇沉分级：
取非晶化淀粉和水配制成质量分数为35％的高浓度淀粉乳，并在淀粉乳中加入无水乙醇，无水乙醇和淀粉乳的体积比为75％，在50℃下保温40min，分离醇沉产物，得到聚合度为25～35的GS V7淀粉；
(3)复合：
将蒸馏水放入直径2.7cm、高12cm的圆柱管中，在等离子体射流探头与水面之间的气体距离为25mm的条件下，用大气压等离子体射流装置激活30s，得到pH为6的等离子体活化水；
采用等离子体活化水将GS V7淀粉调成质量分数为6％的淀粉乳；之后将10mL浓度为10mg/mL的2-乙酰基吡啶水溶液与100mL调制好的GS V7淀粉乳混合，得到混合乳；然后将混合乳放入PAPE真空包装袋(尼龙-聚Z烯复合袋)中密封；随后将密封包装后的混合乳以20、40和60kHz的频率超声作用30、20和10min，开关间隔为30s，变频超声处理采用的设备 的功率为600W，温度80℃，得到变频超声处理后的复合乳；
(4)冷却结晶：
将变频超声处理后的复合乳以8℃/min平均冷却速率快速冷却至4℃，并在该温度下结晶30min，再转移至25℃环境下结晶3h；冷却结晶后，以5000×g离心15min，收集沉淀，并用无水乙醇清洗3次，干燥后过筛，得到复合风味分子的V 7-型结晶淀粉。
实施例5
一种制备复合风味分子的V 8-型结晶淀粉的方法，包括如下步骤：
(1)非晶化处理：
将高直链玉米淀粉(直链淀粉的含量在80％)在135℃下进行干热非晶化处理12min，得到非晶化淀粉；
(2)醇沉分级：
取非晶化淀粉和水配制成质量分数为35％的高浓度淀粉乳，并在淀粉乳中加入无水乙醇，无水乙醇和淀粉乳的体积比为60％，在60℃下保温40min，分离醇沉产物，得到聚合度为40～60的GS V8淀粉；
(3)复合：
将蒸馏水放入直径2.7cm、高12cm的圆柱管中，在等离子体射流探头与水面之间的气体距离为25mm的条件下，用大气压等离子体射流装置激活30s，得到pH为6的等离子体活化水；
采用等离子体活化水将GS V8淀粉调成质量分数为6％的淀粉乳；之后将10mL浓度为10mg/mL的α-蒎烯水溶液与100mL调制好的GS V8淀粉乳混合，得到混合乳；然后将混合乳放入PAPE真空包装袋(尼龙-聚Z烯复合袋)中密封；随后将密封包装后的混合乳以20、40和60kHz的频率超声作用30、20和10min，开关间隔为30s，变频超声处理采用的设备的功率为600W，温度80℃，得到变频超声处理后的复合乳；
(4)冷却结晶：
将变频超声处理后的复合乳以8℃/min平均冷却速率快速冷却至4℃，并在该温度下结晶30min，再转移至25℃环境下结晶3h；冷却结晶后，以5000×g离心15min，收集沉淀，并用无水乙醇清洗3次，干燥后过筛，得到复合风味分子的V 8-型结晶淀粉。
将实施例1～5得到的V-型结晶淀粉进行性能测试，测试结果如下：
从表1可以看出：五种V-型结晶淀粉中风味分子的包埋率最高可达68.2％，最低为65.4％。在20℃、12％相对湿度的环境中复合物均在720h的检测点仍能监测到风味分子的释放。
表1
Figure PCTCN2022132259-appb-000002
图1为实施例1～5筛选出的不同风味分子对淀粉晶型的影响。从图1可以看出：不同的风味分子可使得淀粉形成不同的V-型结晶结构。
实施例6
调整实施例1～3中步骤(2)中非晶化淀粉和水配制成质量分数为40％的高浓度淀粉乳，无水乙醇和淀粉乳的体积比为85％；步骤(3)中等离子体活化水的pH为5，淀粉乳的浓度为5％，超声作用的时间为20、10和0min；其他和实施例1～3保持一致，得到复合风味分子的V 6I-型、V 6Ⅱ-型和V 6Ⅲ-型结晶淀粉；
调整实施例4中步骤(2)中非晶化淀粉和水配制成质量分数为40％的高浓度淀粉乳，无水乙醇和淀粉乳的体积比为70％；步骤(3)中等离子体活化水的pH为5，淀粉乳的浓度为5％，超声作用的时间为20、10和0min；其他和实施例4保持一致，得到复合风味分子的V 7-型结晶淀粉；
调整实施例5中步骤(2)中无水乙醇和淀粉乳在40℃下保温40min；步骤(3)中等离子体活化水的pH为5，淀粉乳的浓度为5％，超声作用的时间为20、10和0min；其他和实施例5保持一致，得到复合风味分子的V 8-型结晶淀粉。
将V-型结晶淀粉进行性能测试，测试结果如下：
从表2可以看出：五种V-型结晶淀粉中风味分子的包埋率最高可达65.1％，最低为62.7％。在20℃、12％相对湿度的环境中复合物均在720h的检测点仍能监测到风味分子的释放。
表2
Figure PCTCN2022132259-appb-000003
实施例7
调整实施例1～3中步骤(1)中非晶化处理的温度为130℃；步骤(3)中淀粉乳的浓度为7％，变频超声处理时的温度为90℃；步骤(4)中冷却结晶为以5℃/min平均冷却速率快速冷却至3℃，并在该温度下结晶20min，再转移至20℃环境下结晶2h；其他和实施例1～3保持一致，得到复合风味分子的V 6I-型、V 6Ⅱ-型和V 6Ⅲ-型结晶淀粉；
调整实施例4中步骤(1)中非晶化处理的温度为130℃；步骤(2)中非晶化淀粉和水配制成质量分数为30％的高浓度淀粉乳；步骤(3)中淀粉乳的质量浓度为7％，变频超声处理时的温度为90℃；步骤(4)中冷却结晶为以5℃/min平均冷却速率快速冷却至3℃，并在该温度下结晶20min，再转移至20℃环境下结晶2h；其他和实施例4保持一致，得到复合风味分子的V 7-型结晶淀粉；
调整实施例5中步骤(1)中非晶化处理的温度为130℃；步骤(2)中非晶化淀粉和水配制成质量分数为30％的高浓度淀粉乳，无水乙醇和淀粉乳的体积比为55％；步骤(3)中淀粉乳的质量浓度为7％，变频超声处理以40、60和80kHz的频率超声；步骤(4)中冷却结晶为以5℃/min平均冷却速率快速冷却至3℃，并在该温度下结晶20min，再转移至20℃环境下结晶2h；其他和实施例5保持一致，得到复合风味分子的V 8-型结晶淀粉。
将V-型结晶淀粉进行性能测试，测试结果如下：
从表3可以看出：五种V-型结晶淀粉中风味分子的包埋率最高可达66.9％，最低为64.2％。在20℃、12％相对湿度的环境中复合物均在720h的检测点仍能监测到风味分子的释放。
表3
Figure PCTCN2022132259-appb-000004
对比例1
一种制备复合风味分子的V-型结晶淀粉的方法，包括如下步骤：
(1)用去离子水将高直链玉米淀粉(直链淀粉的含量在80％)调成淀粉干基质量分数为6％的淀粉乳；之后置于沸水浴中加热并不断搅拌90min，得到糊化淀粉乳；
(2)将100mL糊化淀粉乳迅速冷却至80℃时，与10mL风味化合物的水溶液(浓度为 10mg/mL的1-癸醇水溶液、浓度为10mg/mL的4，5-辛二酮水溶液、浓度为10mg/mL的δ-癸内酯水溶液、浓度为10mg/mL的2-乙酰基吡啶水溶液和浓度为10mg/mL的α-蒎烯水溶液)混合，得到混合乳；并密封，并在80℃下持续搅拌反应20min；然后将复合乳冷却后于室温下储藏24h，5000×g离心15min，收集沉淀，并用无水乙醇清洗3次，烘干，得到不同结构的V-型结晶淀粉。
将得到的V-型结晶淀粉进行性能测试，测试结果如下：
从表4可以看出：五种V-型结晶淀粉中风味分子的最高包埋率仅为8.2％。在20℃、12％相对湿度的环境中复合物均在96h时已检测不到风味分子。
表4
Figure PCTCN2022132259-appb-000005
通过对比实施例1～5和对比例1可以看出：未经过干热非晶化、醇沉分级和等离子体活化水联合变频超声辅助制备得到的样品中风味分子的包埋率低，在常温干燥的贮藏条件下复合中的风味分子释放速率较快，不利用食品工业中的应用。与对比例1相比，实施例1～5的方法中风味分子吸附率以及在常温干燥的贮藏条件下的释放时间都有很大的提升。淀粉经过干热非晶化充分解簇后采用醇沉分级得到适合不同V-型结晶形成的分级淀粉，在等离子体活化水提供的良好溶剂环境中，直链淀粉容易从颗粒中分离和扩散，提高了淀粉的溶解度，这是由于等离子体活化的水中酸性物质的水解可以促进淀粉的流动，提供更多的位点来捕获客体分子，同时，联合变频超声的辅助作用，风味分子更有利于与非晶颗粒态淀粉内部的空腔间的界面相互作用促使其进入，从而包埋更多的风味分子，获得更高的结晶度和更大的微晶尺寸的V-型结晶淀粉。处理后的V-型结晶短程有序性和结晶度得到改善，结晶结构趋于完美。这种有序的结晶结构有助于稳定被包埋的风味分子，提高其对环境变化的抵抗性，从而延长复合物中风味分子的释放时间，提高复合物的稳定性。从而达到有效包埋和缓释淀粉基产品中风味分子的目的。
对比例2
方案1：省略实施例1中的步骤(1)，直接将高直链玉米淀粉和水进行加热糊化，其他 和实施例1保持一致，得到复合风味分子的V 6I-型结晶淀粉。
方案2：省略实施例1中的步骤(2)，直接采用高直链玉米淀粉和等离子体活化水混合制备淀粉乳，其他和实施例1保持一致，得到复合风味分子的V 6I-型结晶淀粉。
方案3：调整实施例1中的步骤(3)的等离子体活化水为去离子水，且不进行超声处理，其他和实施例1保持一致，得到复合风味分子的V 6I-型结晶淀粉。
方案4：省略实施例1中的步骤(1)和(2)，直接将高直链玉米淀粉和等离子体活化水制备淀粉乳，其他和实施例1保持一致，得到复合风味分子的V 6I-型结晶淀粉。
方案5：省略实施例1中的步骤(1)和(3)，直接采用高直链玉米淀粉和水加热糊化，得到聚合度为10～20的GS V6淀粉；之后和水混合制备淀粉乳，再密封、冷却结晶、离心、洗涤和干燥，其他和实施例1保持一致，得到复合风味分子的V 6I-型结晶淀粉。
方案6：省略实施例1中步骤(2)和(3)，将步骤(1)得到的非晶化淀粉和水混合制备淀粉乳，再密封、冷却结晶、离心、洗涤和干燥，其他和实施例1保持一致，得到复合风味分子的V 6I-型结晶淀粉。
方案1～6的条件罗列如下：
表5技术操作条件
实验组别 干热非晶化 醇沉分级 等离子体活化水+变频超声
实施例1 + + +
方案1 - + +
方案2 + - +
方案3 + + -
方案4 - - +
方案5 - + -
方案6 + - -
注：“+”表示有此操作，“-”表示无此操作。其余操作条件均在本发明所列实施范围内。
将得到的V-型结晶淀粉进行性能测试，测试结果如下：
从表6可以看出：单一的干热非晶化、醇沉分级、等离子体活化水和变频超声或干热非晶化、醇沉分级、等离子体活化水和变频超声中两种的组合，均无法实现风味分子的高包埋以及缓释效果，只有将三者结合才能得到风味分子高包埋率、慢缓释效果的淀粉。而且，干热非晶化、醇沉分级、等离子体活化水和变频超声三者之间具有协同效果。
表6
实验组别 包埋率(％) 在20℃、12％相对湿度的环境中监测96h
实施例1 66.8 √
方案1 34.2 ×
方案2 33.6 ×
方案3 38.2 ×
方案4 25.6 ×
方案5 28.4 ×
方案6 22.3 ×
注：“√”表示监测到风味分子，“×”表示无法监测到风味分子。
图2为不同处理方式对V 6I-型结晶结构的影响，其中，A：仅干热非晶化处理(对比例2中方案6)，B：干热非晶化+醇沉分级(对比例2中方案3)，C：干热非晶化+醇沉分级+等离子体活化水+变频超声(实施例1)。从图2可以看出：只有将三种技术结合才能得到结晶结构趋于完美，具有更高结晶度的V型结晶，有利于风味分子的包埋和缓释。
对比例3
方案1：省略实施例4中的步骤(1)，直接将高直链玉米淀粉和水进行加热糊化，其他和实施例4保持一致，得到复合风味分子的V 7-型结晶淀粉。
方案2：省略实施例4中的步骤(2)，直接采用高直链玉米淀粉和等离子体活化水混合制备淀粉乳，其他和实施例4保持一致，得到复合风味分子的V 7-型结晶淀粉。
方案3：调整实施例4中的步骤(3)的等离子体活化水为去离子水，且不进行超声处理，其他和实施例4保持一致，得到复合风味分子的V 7-型结晶淀粉。
方案4：省略实施例4中的步骤(1)和(2)，直接将高直链玉米淀粉和等离子体活化水制备淀粉乳，其他和实施例4保持一致，得到复合风味分子的V 7-型结晶淀粉。
方案5：省略实施例4中的步骤(1)和(3)，直接采用高直链玉米淀粉和水加热糊化，得到聚合度为25～35的GS V7淀粉；之后和水混合制备淀粉乳，再密封、冷却结晶、离心、洗涤和干燥，其他和实施例4保持一致，得到复合风味分子的V 7-型结晶淀粉。
方案6：省略实施例4中步骤(2)和(3)，将步骤(1)得到的非晶化淀粉和水混合制备淀粉乳，再密封、冷却结晶、离心、洗涤和干燥，其他和实施例4保持一致，得到复合风味分子的V 7-型结晶淀粉。
方案1～6的条件罗列如下：
表7技术操作条件
实验组别 干热非晶化 醇沉分级 等离子体活化水+变频超声
实施例4 + + +
方案1 - + +
方案2 + - +
方案3 + + -
方案4 - - +
方案5 - + -
方案6 + - -
注：“+”表示有此操作，“-”表示无此操作。其余操作条件均在本发明所列实施范围内。
将得到的V-型结晶淀粉进行性能测试，测试结果如下：
从表8可以看出：单一的干热非晶化、醇沉分级、等离子体活化水和变频超声或干热非晶化、醇沉分级、等离子体活化水和变频超声中两种的组合，均无法实现风味分子的高包埋以及缓释效果，只有将三者结合才能得到风味分子高包埋率、慢缓释效果的淀粉。而且，干热非晶化、醇沉分级、等离子体活化水和变频超声三者之间具有协同效果。
表8
实验组别 包埋率(％) 在20℃、12％相对湿度的环境中监测96h
实施例4 65.9 √
方案1 32.4 ×
方案2 32.7 ×
方案3 34.3 ×
方案4 19.8 ×
方案5 21.1 ×
方案6 21.9 ×
注：“√”表示监测到风味分子，“×”表示无法监测到风味分子。
对比例4
方案1：省略实施例5中的步骤(1)，直接将高直链玉米淀粉和水进行加热糊化，其他和实施例5保持一致，得到复合风味分子的V 8-型结晶淀粉。
方案2：省略实施例5中的步骤(2)，直接采用高直链玉米淀粉和等离子体活化水混合制备淀粉乳，其他和实施例5保持一致，得到复合风味分子的V 8-型结晶淀粉。
方案3：调整实施例5中的步骤(3)的等离子体活化水为去离子水，且不进行超声处理，其他和实施例5保持一致，得到复合风味分子的V 8-型结晶淀粉。
方案4：省略实施例5中的步骤(1)和(2)，直接将高直链玉米淀粉和等离子体活化水制备淀粉乳，其他和实施例5保持一致，得到复合风味分子的V 8-型结晶淀粉。
方案5：省略实施例5中的步骤(1)和(3)，直接采用高直链玉米淀粉和水加热糊化， 得到聚合度为40～60的GS V8淀粉；之后和水混合制备淀粉乳，再密封、冷却结晶、离心、洗涤和干燥，其他和实施例5保持一致，得到复合风味分子的V 8-型结晶淀粉。
方案6：省略实施例5中步骤(2)和(3)，将步骤(1)得到的非晶化淀粉和水混合制备淀粉乳，再密封、冷却结晶、离心、洗涤和干燥，其他和实施例5保持一致，得到复合风味分子的V 8-型结晶淀粉。
方案1～6的条件罗列如下：
表9技术操作条件
实验组别 干热非晶化 醇沉分级 等离子体活化水+变频超声
实施例5 + + +
方案1 - + +
方案2 + - +
方案3 + + -
方案4 - - +
方案5 - + -
方案6 + - -
注：“+”表示有此操作，“-”表示无此操作。其余操作条件均在本发明所列实施范围内。
将得到的V-型结晶淀粉进行性能测试，测试结果如下：
从表10可以看出：单一的干热非晶化、醇沉分级、等离子体活化水和变频超声或干热非晶化、醇沉分级、等离子体活化水和变频超声中两种的组合，均无法实现风味分子的高包埋以及缓释效果，只有将三者结合才能得到风味分子高包埋率、慢缓释效果的淀粉。而且，干热非晶化、醇沉分级、等离子体活化水和变频超声三者之间具有协同效果。
表10
实验组别 包埋率(％) 在20℃、12％相对湿度的环境中监测96h
实施例5 64.2 √
方案1 24.5 ×
方案2 28.7 ×
方案3 26.4 ×
方案4 12.2 ×
方案5 14.6 ×
方案6 14.1 ×
注：“√”表示监测到风味分子，“×”表示无法监测到风味分子。
实施例8：V-型结晶淀粉作为调味配料在保鲜黑米粥加工中的应用
一种保鲜黑米粥，其加工方法具体包括以下步骤：
S1、原料大米、黑米淘洗、沥干；
S2、使用V 7-型结晶淀粉对黑米粥蒸煮体系调质：将V 7-型结晶淀粉、白砂糖、大米、黑米质量比1:1:10:10混合，然后按米水质量比为1:1.5加入水后浸泡30min。
S3、无菌分装，蒸煮30min，无菌真空密封；
S4、降温后储存。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (12)

  1. 一种制备复合风味分子的V-型结晶淀粉的方法，其特征在于，包括如下步骤：
    (1)非晶化处理：
    将高直链淀粉在130～135℃下进行干热非晶化处理10～12min，得到非晶化淀粉；
    (2)醇沉分级：
    取非晶化淀粉和水配制成质量分数为30％～40％的高浓度淀粉乳，并在淀粉乳中加入无水乙醇，无水乙醇和淀粉乳的体积比分别为80％～85％、70％～75％、55％～60％，在40～60℃下保温30～40min，分离醇沉产物，得到不同聚合度范围的GS V6、GS V7、GS V8分级淀粉；
    (3)复合：
    采用等离子体活化水将GS V6、GS V7、GS V8分级淀粉分别调成质量分数为5％～7％的淀粉乳；之后将1-癸醇、4，5-辛二酮和δ-癸内酯的水溶液分别与调制好的GS V6淀粉乳混合；2-乙酰基吡啶的水溶液与调制好的GS V7淀粉乳混合；α-蒎烯的水溶液与调制好的GS V8淀粉乳混合，得到混合乳；然后将混合乳进行密封，变频超声处理，得到变频超声处理后的复合乳；
    (4)冷却结晶：
    将变频超声处理后的复合乳以5～10℃/min平均冷却速率快速冷却至3～5℃，并在该温度下结晶20～40min，再转移至20～30℃环境下结晶2～4h；随后离心，洗涤干燥，过筛，得到复合风味分子的V-型结晶淀粉。
  2. 根据权利要求1所述的方法，其特征在于，步骤(2)所述GS V6、GS V7、GS V8分级淀粉的聚合度分别10～20、25～35、40～60。
  3. 根据权利要求1所述的方法，其特征在于，步骤(3)所述的1-癸醇、4，5-辛二酮、δ-癸内酯的水溶液、2-乙酰基吡啶的水溶液、α-蒎烯的水溶液中1-癸醇、4，5-辛二酮、δ-癸内酯、2-乙酰基吡啶、α-蒎烯和水的质量比为5～10mg:1mL。
  4. 根据权利要求1所述的方法，其特征在于，步骤(3)所述的1-癸醇、4，5-辛二酮、δ-癸内酯的水溶液和调制好的GS V6淀粉乳的体积比为0.08～0.10:1；2-乙酰基吡啶的水溶液与调制好的GS V7淀粉乳的体积比为0.08～0.12:1；α-蒎烯的水溶液与调制好的GS V8淀粉乳的体积比为0.10～0.12:1。
  5. 根据权利要求1所述的方法，其特征在于，步骤(3)所述变频超声处理是以20～40、40～60和60～80kHz的频率超声分别处理20～30、10～20和0～10min，开关间隔10～30s。
  6. 根据权利要求1所述的方法，其特征在于，步骤(2)中使用不同的无水乙醇和淀粉乳的体积比能够得到不同聚合度范围的分级淀粉，选取其中一个体积比即可；
    所述步骤(3)中使用不同的风味分子水溶液能够得到不同复合乳，选取一种复合乳进行冷却结晶即可；其中，使用1-癸醇、4，5-辛二酮或δ-癸内酯的水溶液，能够得到GS V6淀粉 复合乳，后续冷却结晶后分别得到V 6I-、V 6II-、V 6III-型结晶淀粉；使用2-乙酰基吡啶的水溶液，得到的是GS V7淀粉复合乳，后续冷却结晶后得到V 7-型结晶淀粉；使用α-蒎烯的水溶液，得到的是GS V8淀粉复合乳，后续冷却结晶后能够得到V 8-型结晶淀粉；
    所述1-癸醇、4，5-辛二酮、δ-癸内酯、2-乙酰基吡啶、α-蒎烯的水溶液，指的是各风味物质的分散液，就是指风味物质加入水中混合均匀得到的分散液。
  7. 权利要求1～6任一项所述的方法制备得到的复合风味分子的V-型结晶淀粉。
  8. 一种调味配料，含有权利要求1～6任一项所述的方法制备得到的复合风味分子的V-型结晶淀粉。
  9. 根据权利要求8所述的调味配料，其特征在于，所述调味配料中含有的V-型结晶淀粉，包括V 6I-、V 6II-、V 6III-、V 7-或者V 8-型结晶淀粉中的任意一种或者多种。
  10. V-型结晶淀粉在食品领域的应用，其特征在于，所述V-型结晶淀粉为权利要求1～6任一项所述的方法制备得到的复合风味分子的V-型结晶淀粉或者权利要求7所述的复合风味分子的V-型结晶淀粉。
  11. 根据权利要求10所述的应用，其特征在于，所述V-型结晶淀粉用作调味配料；所述食品包括但不局限于米面制品、焙烤食品、点心等。
  12. 一种提高淀粉基食品中风味分子的包埋率和风味缓释效果的方法，其特征在于，包括如下步骤：
    (1)非晶化处理：
    将高直链淀粉在130～135℃下进行干热非晶化处理10～12min，得到非晶化淀粉；
    (2)醇沉分级：
    取非晶化淀粉和水配制成质量分数为30％～40％的高浓度淀粉乳，并在淀粉乳中加入无水乙醇，无水乙醇和淀粉乳的体积比分别为80％～85％、70％～75％、55％～60％，在40～60℃下保温30～40min，分离醇沉产物，得到不同聚合度范围的GS V6、GS V7、GS V8分级淀粉；
    (3)复合：
    采用等离子体活化水将GS V6、GS V7、GS V8分级淀粉分别调成质量分数为5％～7％的淀粉乳；之后将1-癸醇、4，5-辛二酮和δ-癸内酯的水溶液分别与调制好的GS V6淀粉乳混合；2-乙酰基吡啶的水溶液与调制好的GS V7淀粉乳混合；α-蒎烯的水溶液与调制好的GS V8淀粉乳混合，得到混合乳；然后将混合乳进行密封，变频超声处理，得到变频超声处理后的复合乳；
    (4)冷却结晶：
    将变频超声处理后的复合乳以5～10℃/min平均冷却速率快速冷却至3～5℃，并在该温度下结晶20～40min，再转移至20～30℃环境下结晶2～4h；随后离心，洗涤干燥，过筛，得到 复合风味分子的V-型结晶淀粉。
PCT/CN2022/132259 2022-09-30 2022-11-16 V-型结晶淀粉制备方法及其作为调味配料的应用 WO2024065981A1 (zh)

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