Compound colloid as well as preparation method and application thereof in retarding starch aging

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a compound colloid, a preparation method thereof and application of the compound colloid in retarding starch aging. According to the invention, hydrophilic groups are introduced to starch molecules, so that the formation of hydrogen bonds among molecules is changed, the process of converting the starch molecules from a disordered state to an ordered state is delayed, the molecular rearrangement of starch is reduced, and the starch aging can be effectively relieved or prevented. Based on the mechanism, natural plants are used for extracting colloid, the compound colloid obtained through scientific proportioning can obviously delay or prevent aging of starch, and the compound colloid has the economic advantages of being low in cost and good in effect; the composite colloid has a good effect on storage of starch-containing food and maintenance of taste and quality, and the composite colloid is natural in raw materials and meets the requirements of people for healthy food.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a compound colloid and a preparation method thereof and application thereof in slowing down starch aging. Background Art

[0002] Corn starch is widely used in meat production due to its easy availability of raw materials and excellent processing resistance, but it also has disadvantages such as easy aging, hard taste, and residue.

[0003] The essence of starch aging is a thermodynamic equilibrium process in which partially or completely gelatinized starch molecules gradually transform from a high-energy disordered state to a low-energy ordered state, that is, the starch molecular chains combine, arrange and aggregate through intramolecular or intermolecular hydrogen bonds to form an ordered aggregate structure. The aging process of starch can be divided into short-term aging and long-term aging. Among them, short-term aging occurs in the initial stage after starch gelatinization, and the leaked straight-chain starch molecules undergo directional migration to form a three-dimensional network structure; long-term aging generally lasts for more than a few weeks, mainly because the branched starch has a high branching structure, which is strongly inhibited during polymerization and the aging process is slow. Long-term aging plays a major role in the entire starch aging process and is the main reason for changes in the quality of the starch system.

[0004] The aging of starchy foods during storage is inevitable. For example, meat products that use corn starch will gradually become hard, dry and loose during storage. At present, the problem of food aging has not been completely solved in the world, and aging cannot be completely suppressed, but it can be delayed by effective technical measures. For example, by adding traditional additives to starch, such as enzyme preparations, emulsifiers, modified starch and non-starch sugars, or using some physical or biological methods to achieve anti-starch aging. For example, in existing studies, four tea derivatives, tea polyphenols, tea water-soluble extracts, tea polysaccharides and green tea powder, were used to study the effects on wheat starch aging. The results showed that the four substances had an inhibitory effect on both short-term and long-term aging of wheat starch.

[0005] However, starch modification is a very complex system, and the current traditional methods for resisting starch aging cannot keep up with the needs of development, so some new methods for resisting starch aging are needed in this field. Summary of the invention

[0006] The object of the present invention is to provide a compound colloid and a preparation method thereof and application in slowing down starch aging. The compound colloid can significantly delay starch aging.

[0007] The invention provides a composite colloid, which comprises the following raw materials in percentage by weight: 30% to 40% of konjac flour, 15% to 20% of guar gum, 15% to 25% of seaweed gum, 10% to 15% of maltodextrin and 20% to 30% of flaxseed gum.

[0008] Preferably, the weight content of glucomannan in the konjac flour is not less than 75%.

[0009] Preferably, the konjac flour is konjac flour obtained by extracting konjac by water extraction.

[0010] Preferably, the guar gum is high viscosity guar gum.

[0011] The present invention also provides a method for preparing the composite colloid described in the above technical solution, comprising: mixing konjac flour, guar gum, alginate, maltodextrin and flaxseed gum to obtain the composite colloid.

[0012] Preferably, the konjac flour, guar gum, algin, flaxseed gum and maltodextrin are added sequentially into a mixing device in operation.

[0013] Preferably, the mixing device comprises a V-type mixer.

[0014] Preferably, the mixing time is 20 to 30 minutes and the rotation speed is 8 to 12 rpm.

[0015] The present invention also provides the use of the compound colloid described in the above technical solution or the compound colloid prepared by the preparation method described in the above technical solution in one or more of slowing down starch aging, preventing starch aging and storing starch-containing foods.

[0016] Preferably, the starch comprises corn starch; and the starch-containing food comprises starch-containing meat products.

[0017] Beneficial effects:

[0018] The present invention provides a composite colloid, comprising the following raw materials in percentage by weight: 30% to 40% konjac flour, 15% to 20% guar gum, 15% to 25% seaweed gum, 10% to 15% maltodextrin and 20% to 30% flaxseed gum. By introducing hydrophilic groups into starch molecules, the formation of hydrogen bonds between molecules is changed, and the process of starch molecules changing from a disordered state to an ordered state is delayed ( Figure 1 ), reducing the molecular rearrangement of starch, thereby effectively alleviating or preventing starch aging. Based on this mechanism, the present invention uses natural plant-extracted colloids, and the compound colloid obtained by scientific proportioning can significantly improve or delay the aging of starch, with the economic advantages of low cost and good effect; and further has a good effect on the storage of foods containing starch and the maintenance of taste and quality, and the composite colloid is made of natural materials, which meets people's demand for healthy food. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required to be used in the embodiments are briefly introduced below.

[0020] Figure 1 It is a schematic diagram of the principle of the composite colloid in the present invention to delay starch aging, specifically an electron microscope picture of the starch molecular groups surrounded by the colloid hydrate molecular groups after the use of the colloid. DETAILED DESCRIPTION

[0021] The invention provides a composite colloid, which comprises the following raw materials in percentage by weight: 30% to 40% of konjac flour, 15% to 20% of guar gum, 15% to 25% of seaweed gum, 10% to 15% of maltodextrin and 20% to 30% of flaxseed gum.

[0022] As an embodiment, the weight percentage of konjac flour in the composite colloid of the present invention can be 32% to 36%. As an embodiment, the weight content of glucomannan in the konjac flour is not less than 75%. As an embodiment, the konjac flour can be konjac flour obtained by extracting konjac by water extraction. The present invention has no special restrictions on the specific steps of the water extraction method, and the method of preparing konjac flour by conventional water extraction method in the art can be used. As an embodiment, the particle size of the konjac flour can be 0.125 to 0.235 mm.

[0023] As an embodiment, the weight percentage of guar gum in the composite colloid of the present invention can be 16% to 18%. As an embodiment, the guar gum can be a high viscosity guar gum. As an embodiment, the particle size of the guar gum can be 0.35 to 0.45 mm.

[0024] As an embodiment, the weight percentage of alginate in the composite colloid of the present invention can be 18% to 24%. As an embodiment, the alginate of the present invention can be alginate extracted from kelp and / or seaweed, and the alginate has good stability and significant hydrophilicity.

[0025] As an embodiment, the weight percentage of flaxseed gum in the composite colloid of the present invention can be 22% to 28%; as another embodiment, the weight percentage of flaxseed gum can be 24% to 26%. As an embodiment, the particle size of guar gum can be 0.35 to 0.45 mm.

[0026] As an embodiment, the weight percentage of maltodextrin in the composite colloid of the present invention can be 12% to 14%.

[0027] If not specifically limited, the konjac flour, guar gum, seaweed gum and flaxseed gum described in the present invention are all substances extracted from natural raw materials, and the konjac flour, guar gum, seaweed gum, flaxseed gum and maltodextrin can all be obtained through conventional commercial channels in the art. For example, in a specific embodiment, konjac flour is purchased from Hubei Yizhi Konjac Biotechnology Co., Ltd., and the product name is konjac powder; guar gum is purchased from Guarrun Technology Co., Ltd., and the product name is guar bean gum; seaweed gum is purchased from Aidesen Biotechnology Co., Ltd., and the product name is AT010; flaxseed gum is purchased from Xinjiang Lishide Biotechnology Co., Ltd., and the product name is R400; maltodextrin is purchased from Xiwang Food, and the product name is maltodextrin.

[0028] The present invention also provides a method for preparing the composite colloid described in the above technical solution, comprising: mixing konjac flour, guar gum, alginate, maltodextrin and flaxseed gum to obtain the composite colloid.

[0029] As an embodiment, the present invention can sequentially add the konjac flour, guar gum, algin, linseed gum and maltodextrin into a mixing device in operation. The present invention sequentially adds the above raw materials into the mixing device according to the bulk density characteristics of the raw materials, which helps to mix more evenly. As an embodiment, the mixing device of the present invention can be but not limited to a V-type mixer. As an embodiment, the mixing time of the present invention is 20 to 30 minutes, and the rotating speed is 8 to 12 rpm.

[0030] As an implementation mode, after obtaining the compound colloid, the present invention can also package the compound colloid, and the specification of the compound colloid after packaging can be 25 kg / bag.

[0031] The present invention uses natural plant-extracted colloids, and the compound colloid obtained by scientific proportioning can significantly improve or delay the aging phenomenon of starch, especially corn starch, and has the economic advantages of low cost and good effect; and further has a good effect on the storage and maintenance of taste and quality of foods containing starch, especially for meat products using starch, it has a significant improvement in maintaining the freshness and juiciness of meat products, improves the taste of meat products during the shelf life, and is conducive to the preservation of meat products using starch, and the composite colloid uses natural materials and does not use artificial synthetic colloids, which meets people's demand for healthy food. At the same time, the compound colloid process is simple and easy to promote.

[0032] Based on the above advantages, the present invention also provides the use of the compound colloid described in the above technical solution or the compound colloid prepared by the preparation method described in the above technical solution in one or more of slowing down starch aging, preventing starch aging and storing starch-containing foods. As an embodiment, the starch of the present invention may be corn starch. As an embodiment, the starch-containing food may be a starch-containing meat product; as another embodiment, the starch-containing meat product may be a meat product containing corn starch.

[0033] Through experiments, it was found that after adding the compound colloid to starch-containing meat products, the starch regeneration phenomenon in the meat products was significantly slowed down. According to the dynamic value detection, the taste of the product during the shelf life can be significantly improved, and the period of hardening and loosening of the product can be greatly delayed.

[0034] As an embodiment, during the application, the compound colloid can be mixed with starch, or the compound colloid can be added to the food preparation raw materials together with starch during the food preparation process. For example, in a specific embodiment, the compound colloid can be added to the meat filling containing starch, and the adding method can be chopping or mixing. As an embodiment, the addition amount can be 5‰ to 1.5% of the food preparation raw materials.

[0035] In order to further illustrate the present invention, the technical solution provided by the present invention is described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0036] Example 1

[0037] (1) A compound colloid, the formula of which is composed of the following raw materials in percentage by weight:

[0038]

[0039]

[0040] (2) konjac flour is for selecting natural konjac as raw material, uses water extraction to carry out refining, wherein glucomannan content is not less than 75%, specifically purchased from Hubei Yizhi Konjac Biotechnology Co., Ltd., and the product or product number is konjac refined flour;

[0041] Guar gum is guar gum extracted from natural guar beans, using HV high viscosity type, specifically purchased from Guar Run Technology Co., Ltd., the product name is guar gum;

[0042] The seaweed gel is a colloid extracted from natural seaweed materials such as kelp and Sargassum, which has good stability and significant hydrophilic properties. It was purchased from Aidesen Biotechnology Co., Ltd. and the product name is AT010.

[0043] Flaxseed gum is a powder product made from natural flax seeds or seed coats through extraction, concentration, refining and drying processes. It was purchased from Xinjiang Lishide Biotechnology Co., Ltd., and the product name is R400.

[0044] The maltodextrin was purchased from Xiwang Food, and the product name is maltodextrin.

[0045] (3) Mixing: Use a "V"-shaped powder material mixer to mix, add konjac flour, guar gum, alginate, flaxseed gum, and maltodextrin in sequence, and mix for 25 minutes at a speed of 10 rpm to obtain a composite colloid.

[0046] (4) Packaging: According to the specifications, the mixed colloid is packaged into 25kg / bag.

[0047] Example 2

[0048] The composite colloid was prepared by using the raw materials and method in Example 1, except that the amount of each raw material was different. The raw materials used in this example are as follows:

[0049]

[0050] Example 3

[0051] The composite colloid was prepared by using the raw materials and method in Example 1, except that the amount of each raw material was different. The raw materials used in this example are as follows:

[0052]

[0053]

[0054] Comparative Example 1

[0055] The composite colloid was prepared by using the raw materials and method in Example 1, except that the amount of each raw material was different. The amount of each raw material in this comparative example is as follows:

[0056]

[0057] Comparative Example 2

[0058] The composite colloid was prepared by using the raw materials and method in Example 1, except that the amount of each raw material was different. The amount of each raw material in this comparative example is as follows:

[0059]

[0060] Comparative Example 3

[0061] The composite colloid was prepared by using the raw materials and method in Example 1, except that the amount of each raw material was different. The amount of each raw material in this comparative example is as follows:

[0062]

[0063] The composite colloids in Examples 1 to 3 and Comparative Examples 1 to 3 were used in the same processing method to process smoked sausages, ensuring the consistency of the processing technology of the six groups of experimental smoked sausages, and measuring the elasticity, toughness, crispness and color of the smoked sausages. The elasticity, toughness, crispness and color are measured as follows: the elasticity and crispness data are measured by a texture analyzer, and the color score is a sensory evaluation score.

[0064] Sensory evaluation methods, classified by evaluation method

[0065] a) Professional evaluation: Professional evaluation of the product based on its color, texture, taste, etc.

[0066] b) Non-professional evaluation: a simple comprehensive evaluation, which only evaluates the preference of the product.

[0067] 2. Evaluation participants: generally 5 to 10 people. The requirements for professional evaluation personnel are relatively fixed, and they must have a certain foundation in product evaluation or have received professional evaluation training. Non-professional evaluation personnel are not required and can be randomly selected.

[0068] In this embodiment, there are 10 professional reviewers and 25 non-professional reviewers.

[0069] Evaluation Method

[0070] 3. Evaluation method

[0071] (1) All products were tasted blindly.

[0072] (2) Blind evaluation method: Remove the packaging of the product and place it in a container and number it uniformly to eliminate interference from human and subjective factors. The evaluator will evaluate the product and give an objective and fair evaluation result.

[0073] (3) Notes on blind sample preparation

[0074] ①A dedicated person is responsible for removing product packaging and information related to product marking during production, and only using digital identification;

[0075] ② The personnel who make blind samples are not allowed to participate in the tasting and are only responsible for summarizing the tasting results of the corresponding samples.

[0076] ③The blind sample maker shall be appointed by the evaluation organizing unit.

[0077] ④ During blind evaluation, evaluators are not allowed to express personal opinions at will or discuss, so as not to affect the objective evaluation of other evaluators.

[0078] The color evaluation criteria are shown in Table 1, and the color evaluation result is the average of the evaluation scores of multiple people.

[0079] Table 1 Color evaluation standards

[0080]

[0081] The results are shown in Table 2.

[0082] Table 2 Application effects of compound colloids in Examples 1 to 3 and Comparative Examples 1 to 3

[0083]

[0084] It can be concluded from Table 2 that the smoked and boiled sausage products processed in the embodiment have obvious improvements in product elasticity and crispness; and the product color has no effect on sensory evaluation.

[0085] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A composite colloid, characterized in that: The invention comprises the following raw materials in percentage by weight: 30% to 40% of konjac flour, 15% to 20% of guar gum, 15% to 25% of seaweed gum, 10% to 15% of maltodextrin and 20% to 30% of flaxseed gum.

2. The compound colloid according to claim 1, characterized in that: The weight content of glucomannan in the konjac flour is not less than 75%.

3. The composite colloid according to claim 1 or 2, characterized in that: The konjac flour is obtained by extracting konjac by water extraction.

4. The composite colloid according to claim 1, characterized in that: The guar gum is a high-viscosity guar gum.

5. The method for preparing the composite colloid according to any one of claims 1 to 4, characterized in that: include: The composite colloid is obtained by mixing konjac flour, guar gum, algin, maltodextrin and flaxseed gum.

6. The preparation method according to claim 5, characterized in that: The konjac flour, guar gum, algae gum, flaxseed gum and maltodextrin are sequentially added into the mixing device which is in operation.

7. The preparation method according to claim 6, characterized in that: The mixing device comprises a V-type mixer.

8. The preparation method according to any one of claims 5 to 7, characterized in that: The mixing time is 20 to 30 minutes, and the rotating speed is 8 to 12 rpm.

9. Use of the compound colloid according to any one of claims 1 to 4 or the compound colloid prepared by the preparation method according to any one of claims 5 to 8 in one or more of slowing down starch aging, preventing starch aging and storing starch-containing foods.

10. The use according to claim 9, characterized in that: The starch includes corn starch; the starch-containing food includes starch-containing meat products.

Images