Preparation method of low-dust TG enzyme compound emulsifier and prepared TG enzyme compound emulsifier
During the preparation process of TG enzyme compound emulsifier, maltodextrin and α-linolenic acid are mixed into premixed materials, and mixed with TG enzyme and other auxiliary materials at a specific stirring speed, and finally obtained by dry granulation process The combination of low-dust TG enzyme emulsifier solves the problems of dust generation and enzyme activity loss, and achieves a balance between low-dust and high-enzyme activity.
Patent Information
- Application Number
- CN202411862233.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-17
- Publication Date
- 2025-02-14
AI Technical Summary
During the preparation of TG enzyme compound emulsifier, a large amount of dust is generated, resulting in environmental pollution and health and safety hazards. At the same time, although the existing wet processing method can reduce dust, it will lead to loss of enzyme activity and high energy consumption.
Using a preparation method of low-dust TG enzyme compound emulsifier, maltodextrin and α-linolenic acid are mixed into premixed materials, and mixed with TG enzymes and other auxiliary materials at a specific stirring speed, and finally pelletized by dry method The process produces a low-dust TG enzyme compound emulsifier.
While reducing dust production, it effectively reduces the enzyme activity loss rate of TG enzymes, maintains the stability of enzyme activity, reduces production costs, and improves product performance.
Smart Images
Figure BDA0005193464310000071 
Figure BDA0005193464310000072
Abstract
Description
Technical Field
[0001] The present application relates to the field of food additives, and in particular to a method for preparing a low-dust TG enzyme compound emulsifier and the prepared TG enzyme compound emulsifier. Background Art
[0002] TG enzyme (glutamine aminotransferase) plays an important role in the field of food processing, especially in the processing of meat products. It can catalyze the intramolecular and intermolecular covalent cross-linking of proteins and polypeptides, thereby improving the texture and structure of food. However, in the preparation process of TG enzyme compound emulsifier, a large amount of dust is often generated, which not only pollutes the production workshop environment, but also brings health and safety risks to the workers.
[0003] At present, the common practice in the industry is to reduce dust generation by adding dust suppressants or changing the formula. Although the former can alleviate the problem to a certain extent, it adds extra costs, and the latter often affects the performance of the final product. In addition, some manufacturers have adopted the wet processing (water-soluble mixing followed by drying) method to prepare compound emulsifiers. Although it can effectively reduce dust, the product enzyme activity loss is large, the equipment investment is large, and the energy consumption is high.
[0004] Therefore, it is of great research significance to provide a method for preparing a TG enzyme compound emulsifier that is low in dust and can reduce the loss rate of product enzyme activity. Summary of the invention
[0005] The present application provides a method for preparing a low-dust TG enzyme compound emulsifier and the prepared TG enzyme compound emulsifier, which can reduce the loss rate of product enzyme activity while reducing dust generation.
[0006] In the first aspect, the present application provides a method for preparing a low-dust TG enzyme compound emulsifier using the following technical solution: A method for preparing a low-dust TG enzyme compound emulsifier comprises the following steps: S1. Evenly mix the first part of maltodextrin and α-linolenic acid to obtain a premix; S2, mixing and stirring the premix, TG enzyme, the second part of maltodextrin and other auxiliary materials at a stirring speed of 40-100 r / min to obtain a mixed material; S3, granulating and sieving the mixture through a dry granulation process to obtain a low-dust TG enzyme composite emulsifier.
[0007] In the present application, the raw materials for preparing the TG enzyme compound emulsifier include maltodextrin, α-linolenic acid, TG enzyme and other auxiliary materials. The maltodextrin is added in two parts. The first part of maltodextrin is first mixed with α-linolenic acid to obtain a premix, and then the premix is evenly mixed with the second part of maltodextrin and other auxiliary materials, and finally obtained by a dry granulation process.
[0008] First, in step S1, α-linolenic acid is evenly mixed with the first part of maltodextrin. In this step, TG enzyme is not added. In order to achieve uniform dispersion of α-linolenic acid, it can be carried out under high-speed stirring conditions to promote uniform dispersion of α-linolenic acid in the first part of maltodextrin. Among them, the premix prepared in this step is a wet material with humidity and viscosity. When it is subsequently mixed with TG enzyme powder and other auxiliary materials, the premix can adhere to the powder, effectively reducing the fluttering of the powder, which is beneficial to reducing the generation of dust in the production process of TG enzyme compound emulsifier, creating a clean workshop environment, and reducing safety hazards in the workshop.
[0009] Secondly, in step S2, the premix, TG enzyme, the second part of maltodextrin and other auxiliary materials are mixed at a stirring speed of 40-100 r / min to prepare a mixed material, which can promote uniform dispersion of the raw materials while maintaining the enzyme activity stability of the TG enzyme and prevent the problem of a significant decrease in the enzyme activity of the TG enzyme due to excessively high stirring speed.
[0010] In addition, in step S3, the mixed material is made into a granular low-dust TG enzyme compound emulsifier through a dry granulation process, which is beneficial to reducing the generation of dust during the packaging and use of the TG enzyme compound emulsifier.
[0011] That is, the low-dust TG enzyme compound emulsifier prepared by the above method of the present application can reduce the dust content while maintaining the enzyme activity stability of the TG enzyme.
[0012] In some preferred embodiments, in S1, the weight ratio of the first part of maltodextrin to α-linolenic acid is (8-10):1.
[0013] In the present application, the weight ratio of maltodextrin to α-linolenic acid in the first part is preferably controlled at (8-10):1, which can effectively reduce the amount of dust generated during the production and use of the TG enzyme compound emulsifier on the one hand, and on the other hand, is conducive to the uniform dispersion of the raw materials of the low-dust TG enzyme compound emulsifier, and promotes the molding of granular low-dust TG enzyme compound emulsifier and reduces the adhesion of materials on the dry granulator.
[0014] In some preferred embodiments, in S2, the other auxiliary materials include sodium caseinate, soy protein powder, sucrose fatty acid ester, sodium pyrophosphate and sodium tripolyphosphate, and the weight ratio of the premix, TG enzyme, sodium caseinate, the second part of maltodextrin, soy protein powder, sucrose fatty acid ester, sodium pyrophosphate and sodium tripolyphosphate is (8-10): (2-5): (65-75): (15-20): (4-7): (0.1-0.15): (0.5-1): (0.1-0.5).
[0015] In the present application, other auxiliary materials include sodium caseinate, soy protein powder, sucrose fatty acid ester, sodium pyrophosphate and sodium tripolyphosphate, among which TG enzyme can catalyze the intramolecular and intermolecular covalent cross-linking of proteins and polypeptides; sodium caseinate forms a balanced and stable emulsion at the interface of oil-water-TG enzyme composite emulsifier, improves the retention of fat and water, prevents syneresis, and helps to evenly distribute the ingredients during food processing, thereby improving the texture and taste of food; maltodextrin has good emulsification and thickening effects, can promote product molding and well inhibit changes in product organizational structure, and maintain the shape and structure of the product; the hydrophilic and hydrophobic groups formed by soy protein powder can make water and oil form stable dispersions in the emulsion, Homogenous system, prevent the aggregation of oil and water droplets, prevent the precipitation of oil or water after the finished product, thereby improving the taste and structure of the product; sucrose fatty acid esters can reduce the surface tension of the liquid, making it easier to mix and disperse various ingredients, and at the same time have good emulsifying properties, which can make the oil phase and the water phase form a stable emulsion, thereby improving the stability and uniformity of the product; sodium pyrophosphate and sodium tripolyphosphate have certain water retention and buffering effects, which can adjust the pH value of the system to keep it within an appropriate range, which is beneficial to maintaining the stability and activity of various ingredients in food, and can interact with ingredients such as protein to form a stable complex, prevent the aggregation and stratification of oil droplets in the emulsion, and keep the product stable during storage and processing.
[0016] The present application preferably controls the weight ratio of the premix, TG enzyme, sodium caseinate, the second part of maltodextrin, soy protein powder, sucrose fatty acid ester, sodium pyrophosphate and sodium tripolyphosphate to be (8-10): (2-5): (65-75): (15-20): (4-7): (0.1-0.15): (0.5-1): (0.1-0.5), which is beneficial to improving the adhesion effect of the TG enzyme compound emulsifier on the minced meat, and can prepare fat beef slices with stable structure and strong tensile strength, and give the fat beef slices better elasticity, toughness and water retention, thereby improving the taste of the fat beef slices; at the same time, the TG enzyme compound emulsifier can make the fat better dispersed in the minced meat, prevent the fat from precipitating or agglomerating during processing or storage, so as to prepare fat beef slices with alternating fat and lean and stable structure, which can enhance the appetite of consumers.
[0017] In some preferred embodiments, in S2, the enzyme activity of the TGase is 8000-10000 U / g.
[0018] The enzymatic activity of TGase affects the cross-linking degree of protein in minced meat on the one hand, and affects the dispersion effect of fat in minced meat on the other hand. The preferred enzymatic activity of TGase in the present application is 8000-10000U / g, which is beneficial to improve the elasticity, toughness and water retention of fat beef slices, and promote the uniform dispersion of fat in minced meat, reduce fat aggregation problems, and improve the quality of fat beef slices.
[0019] In some preferred embodiments, in S1, the stirring speed is controlled to be 180-220 r / min, and the cutting speed is controlled to be 1400-1480 r / min.
[0020] In S1 of the present application, controlling the stirring speed and the cutting speed within the above range can promote uniform dispersion of α-linolenic acid and the first part of maltodextrin.
[0021] In some preferred embodiments, in S2, the stirring direction is changed every 5-10 minutes, which is beneficial to promote uniform mixing of the components of the TG enzyme compound emulsifier.
[0022] In some preferred embodiments, in S2, the criterion for uniform mixing is that the difference in enzyme activity between any two points is less than 3%.
[0023] In some preferred embodiments, in S3, the dry granulation process controls the extrusion strength to be 1.8-2.2 MPa, the extrusion thickness to be 2-3 mm, and the extrusion speed to be 8-12 dm / s.
[0024] In the present application, controlling the process parameters of the dry granulation process within the above range is conducive to a TG enzyme compound emulsifier with good compactness, regular morphology, moderate hardness and stable structure. During storage and transportation, the TG enzyme compound emulsifier is not easy to break into powder, and can also slow down the oxidation rate of the TG enzyme compound emulsifier, slow down the loss rate of enzyme activity during the storage of the TG enzyme compound emulsifier, and promote the extension of the shelf life of the TG enzyme compound emulsifier.
[0025] In some preferred embodiments, in S3, the particle size range of the low-dust TG enzyme compound emulsifier is 50-70 mesh.
[0026] In the present application, the particle size range of the low-dust TG enzyme compound emulsifier is controlled to be 50-70 mesh, which can not only reduce the dust content of the TG enzyme compound emulsifier, but also facilitate the dispersion of the TG enzyme compound emulsifier in minced meat, and is conducive to obtaining fat beef slices with alternating fat and lean and stable structure.
[0027] In the second aspect, the technical solution adopted by the TG enzyme compound emulsifier provided in the present application is as follows: A TG enzyme compound emulsifier is prepared by any one of the above-mentioned methods for preparing a low-dust TG enzyme compound emulsifier.
[0028] In summary, this application at least includes the following beneficial technical effects: (1) In the present application, the raw materials for preparing the TG enzyme compound emulsifier include maltodextrin, α-linolenic acid, TG enzyme and other auxiliary materials. The maltodextrin is added in two parts. The first part of maltodextrin is first mixed with α-linolenic acid to obtain a premix, and then the premix is evenly mixed with the second part of maltodextrin and other auxiliary materials, and finally obtained by a dry granulation process. The low-dust TG enzyme compound emulsifier is prepared by the above method of the present application, which can reduce the dust content while maintaining the enzyme activity stability of the TG enzyme.
[0029] (2) The present application preferably controls the weight ratio of the premix, TG enzyme, sodium caseinate, the second part of maltodextrin, soy protein powder, sucrose fatty acid ester, sodium pyrophosphate and sodium tripolyphosphate to be (8-10): (2-5): (65-75): (15-20): (4-7): (0.1-0.15): (0.5-1): (0.1-0.5), which is beneficial to improving the adhesion effect of the TG enzyme compound emulsifier on the minced meat, and can prepare fat beef slices with stable structure and strong tensile strength, and give the fat beef slices better elasticity, toughness and water retention, thereby improving the taste of the fat beef slices; at the same time, the TG enzyme compound emulsifier can make the fat better dispersed in the minced meat, prevent the fat from precipitating or agglomerating during processing or storage, so as to prepare fat beef slices with alternating fat and lean and stable structure, which can enhance the appetite of consumers. DETAILED DESCRIPTION
[0030] The present application is further described below in conjunction with specific experiments. Example
[0031] [Example 1] A method for preparing a low-dust TG enzyme compound emulsifier comprises the following steps: S1. Add 40kg of maltodextrin with a DE value of 10-15 and 5kg of α-linolenic acid into a GHJ-100L high-speed mixer, control the stirring speed of the stirring system to 180r / min, and the cutting speed of the cutting system to 1480r / min, and stir for 5min to obtain a premix; S2, 8kg premix, 2.5kg TG enzyme with an enzyme activity of 9300U / g, 65kg sodium caseinate, 20kg maltodextrin with a DE value of 10-15, 4kg soy protein powder, 0.1kg sucrose fatty acid ester, 0.5kg sodium pyrophosphate and 0.5kg sodium tripolyphosphate were put into a powder mixer JB-500, the stirring speed was controlled to 40r / min, and the rotation direction was changed every 10min. When the difference in enzyme activity between any two points of the materials in the powder mixer JB-500 was less than 3%, the stirring was stopped to obtain a mixed material; S3. The mixed material is put into the dry granulator GZL200-75, and the extrusion strength, thickness and speed are controlled to be 1.8 MPa, 3 mm and 8 dm / s, and then sieved through 50 mesh and 70 mesh sieves in turn, and the particles with a particle size range of 50-70 mesh are taken as low-dust TG enzyme compound emulsifier, and the materials with a size smaller than 70 mesh or larger than 50 mesh are recycled to the dry powder granulator for re-granulation.
[0032] [Example 2] A method for preparing a low-dust TG enzyme compound emulsifier comprises the following steps: S1. Add 45kg of maltodextrin with a DE value of 10-15 and 5kg of α-linolenic acid into a GHJ-100L high-speed mixer, control the stirring speed of the stirring system to 200r / min, the cutting speed of the cutting system to 1440r / min, and stir for 4 minutes to obtain a premix; S2, 9kg premix, 2.5kg TG enzyme with an enzyme activity of 10000U / g, 70kg sodium caseinate, 18kg maltodextrin with a DE value of 10-15, 5kg soy protein powder, 0.125kg sucrose fatty acid ester, 0.75kg sodium pyrophosphate and 0.25kg sodium tripolyphosphate were put into a powder mixer JB-500, the stirring speed was controlled to 70r / min, and the rotation direction was changed every 8min. When the difference in enzyme activity between any two points of the materials in the powder mixer JB-500 was less than 3%, the stirring was stopped to obtain a mixed material; S3. The mixed material is put into the dry granulator GZL200-75, and the extrusion strength, thickness and speed are controlled to be 2.0 MPa, 2.5 mm and 10 dm / s, and then sieved through 50 mesh and 70 mesh sieves in turn, and the particles with a particle size range of 50-70 mesh are taken as low-dust TG enzyme compound emulsifier, and the materials with a size smaller than 70 mesh or larger than 50 mesh are recycled to the dry powder granulator for re-granulation.
[0033] [Example 3] A method for preparing a low-dust TG enzyme compound emulsifier comprises the following steps: S1. Add 50 kg of maltodextrin with a DE value of 10-15 and 5 kg of α-linolenic acid into a GHJ-100L high-speed mixer, control the stirring speed of the stirring system to 220 r / min, the cutting speed of the cutting system to 1400 r / min, and stir for 3 min to obtain a premix; S2, put 10kg premix, 3.5kg TG enzyme with an enzyme activity of 8000U / g, 75kg sodium caseinate, 20kg maltodextrin with a DE value of 10-15, 7kg soy protein powder, 0.15kg sucrose fatty acid ester, 1kg sodium pyrophosphate and 0.1kg sodium tripolyphosphate into a powder mixer JB-500, control the stirring speed to 100r / min, change the rotation direction every 5min, and stop stirring when the difference in enzyme activity between any two points of the materials in the powder mixer JB-500 is less than 3% to obtain a mixed material; S3. The mixed material is put into the dry granulator GZL200-75, and the extrusion strength, thickness and speed are controlled to be 2.2 MPa, 2 mm and 12 dm / s, and then sieved through 50 mesh and 70 mesh sieves in turn, and the particles with a particle size range of 50-70 mesh are taken as low-dust TG enzyme compound emulsifier, and the materials with a size smaller than 70 mesh or larger than 50 mesh are recycled to the dry powder granulator for re-granulation.
[0034] [Example 4] A method for preparing a low-dust TG enzyme compound emulsifier, which differs from [Example 2] in that: In step S2, the raw material ratio is different. Specifically, in this embodiment, 4 kg of premix, 3 kg of TG enzyme with an enzyme activity of 8500 U / g, 85 kg of sodium caseinate, 13 kg of maltodextrin with a DE value of 10-15, 1 kg of soy protein powder, 0.125 kg of sucrose fatty acid ester, 0.75 kg of sodium pyrophosphate and 0.25 kg of sodium tripolyphosphate are put into a powder mixer JB-500.
[0035] [Example 5] A method for preparing a low-dust TG enzyme compound emulsifier, which differs from [Example 2] in that: In step S2, 9 kg of premix, 2.8 kg of TG enzyme with an enzyme activity of 9000 U / g, 55 kg of sodium caseinate, 28 kg of maltodextrin with a DE value of 10-15, 10 kg of soy protein powder, 0.125 kg of sucrose fatty acid ester, 0.75 kg of sodium pyrophosphate and 0.25 kg of sodium tripolyphosphate are put into a powder mixer JB-500.
[0036] Comparative Example [Comparative Example 1] A method for preparing a TG enzyme compound emulsifier, which differs from [Example 2] in that: In S1, α-linolenic acid was replaced by an equal amount of water.
[0037] [Comparative Example 2] A method for preparing a TG enzyme compound emulsifier, which differs from [Example 2] in that: In S2, the stirring speed is 340 r / min.
[0038] [Comparative Example 3] A method for preparing a TG enzyme compound emulsifier, which differs from [Example 2] in that: The S1 step was omitted, and the premix was replaced with an equal amount of maltodextrin with a DE value of 10-15.
[0039] Performance testing 1. Dust generation: Test the dust generation in the workshop during the production of compound emulsifiers, in mg / m 3 express.
[0040] 2. TG enzyme activity loss rate: TG enzyme activity loss rate = (theoretical enzyme activity of low-dust TG enzyme compound emulsifier product - actual measured enzyme activity of low-dust TG enzyme compound emulsifier product) / theoretical enzyme activity of low-dust TG enzyme compound emulsifier product * 100%, the actual measured enzyme activity of the low-dust TG enzyme compound emulsifier product is the average value of the enzyme activity measured at any 10 points.
[0041] 3. Application test: 100kg beef mince, 60kg ice water, and 2.4kg water retaining agent were placed in a tumbler, kept at a temperature of about 4°C, and tumbled for 100 minutes under a vacuum of -0.08MPa. Then, 0.7kg TG enzyme compound emulsifier was added to 3.5kg water and mixed to obtain an emulsifier slurry. Then, the emulsified liquid was added to the material in the tumbler and stirred until there was no flowing slurry. Finally, the meat was evenly placed in the mold layer by layer to shape, the air was exhausted, the ice was fastened, and then it was quickly frozen and cut into fat beef slices with a thickness of 2mm. The bonding effect of beef mince was tested using a universal tensile pressure testing machine with a hand-cranked digital display push-pull dynamometer. During the test, a fat beef slice with a thickness of 2mm was placed in boiling water and cooked for 2 minutes. The cooked fat beef slice was folded into 3 layers and fixed on a push-pull table. The fat beef slice was pulled at a uniform speed until the fat beef slice broke. The peak strength displayed by the push-pull dynamometer was the tensile resistance of the fat beef slice.
[0042] Table 1 Table 2 Combining the above-mentioned comparative example 1 with the test data in Example 2 and Table 1-2, it can be seen that when the method of the present application is used to prepare a low-dust TG enzyme compound emulsifier, it is not suitable to use water instead of α-linolenic acid, because maltodextrin forms mucus after being dissolved in water, which easily makes the subsequent raw materials agglomerate and cannot be evenly separated, and the purpose of granulation cannot be achieved, and the material is prone to spoilage.
[0043] Combining the above-mentioned comparative example 2 with the test data in Example 2 and Table 1-2, it can be seen that although the amount of dust generated in comparative example 2 is not large, in step S2, when the mixed material is stirred at a high speed, the enzyme activity loss rate of the low-dust TG enzyme compound emulsifier is easily significantly increased, which has an adverse effect on the subsequent product used for the reconstitution and bonding of minced meat.
[0044] Combining the above-mentioned comparative example 3 with the test data in Example 2 and Table 1-2, it can be seen that the TG enzyme compound emulsifier in comparative example 3 has a large amount of dust, while the TG enzyme compound emulsifier of the present application can maintain its own application performance in the reorganization and bonding of minced meat while maintaining low dust.
[0045] Combining the above-mentioned Examples 4-5 and 2 and the test data in Tables 1-2, it can be seen that when the material ratio in step S2 in Examples 4 and 5 is not within the preferred range, when the minced meat is reconstituted with the TG enzyme compound emulsifier in Examples 4-5, it is not conducive to obtaining fat and lean fat beef. At the same time, the tensile strength of the reconstituted fat beef slices is also reduced, indicating that the structural stability of the fat beef slices obtained by reconstructing the minced meat using the TG enzyme compound emulsifier in Examples 4-5 is reduced.
[0046] This specific implementation manner is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the specific implementation manner as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A method for preparing a low-dust TG enzyme compound emulsifier, characterized in that: The following steps are involved: S1. Evenly mix the first part of maltodextrin and α-linolenic acid to obtain a premix; S2, mixing and stirring the premix, TG enzyme, the second part of maltodextrin and other auxiliary materials at a stirring speed of 40-100 r / min to obtain a mixed material; S3, granulating and sieving the mixture through a dry granulation process to obtain a low-dust TG enzyme composite emulsifier.
2. The method for preparing a low-dust TG enzyme composite emulsifier according to claim 1, characterized in that: In S1, the weight ratio of the first part of maltodextrin to α-linolenic acid is (8-10):
1.
3. The method for preparing a low-dust TG enzyme composite emulsifier according to claim 1, characterized in that: In S2, the other auxiliary materials include sodium caseinate, soy protein powder, sucrose fatty acid ester, sodium pyrophosphate and sodium tripolyphosphate, and the weight ratio of the premix, TG enzyme, sodium caseinate, the second part of maltodextrin, soy protein powder, sucrose fatty acid ester, sodium pyrophosphate and sodium tripolyphosphate is (8-10): (2-5): (65-75): (15-20): (4-7): (0.1-0.15): (0.5-1): (0.1-0.5).
4. The method for preparing a low-dust TG enzyme composite emulsifier according to claim 1, characterized in that: In S2, the enzyme activity of the TG enzyme is 8000-10000 U / g.
5. The method for preparing a low-dust TG enzyme composite emulsifier according to claim 1, characterized in that: In S1, the stirring speed is controlled to be 180-220 r / min, and the cutting speed is controlled to be 1400-1480 r / min.
6. The method for preparing a low-dust TG enzyme composite emulsifier according to claim 1, characterized in that: In S2, the stirring direction was changed every 5-10 minutes.
7. The method for preparing a low-dust TG enzyme composite emulsifier according to claim 1, characterized in that: In S2, the criterion for uniform mixing is that the difference in enzyme activity between any two points is less than 3%.
8. The method for preparing a low-dust TG enzyme composite emulsifier according to claim 1, characterized in that: In S3, the dry granulation process controls the extrusion strength to be 1.8-2.2 MPa, the extrusion thickness to be 2-3 mm, and the extrusion speed to be 8-12 dm / s.
9. The method for preparing a low-dust TG enzyme composite emulsifier according to claim 1, characterized in that: In S3, the particle size range of the low-dust TG enzyme compound emulsifier is 50-70 mesh.
10. A TG enzyme compound emulsifier, characterized in that: The low-dust TG enzyme compound emulsifier is prepared by the preparation method of any one of claims 1 to 9.