Method for inhibiting trans-fatty acid in beef tallow hotpot based on enzymolysis synergistic active substances

Abstract

The invention relates to the technical field of food preparation, in particular to a method for inhibiting trans-fatty acid in beef tallow hotpot based on enzymolysis synergistic active substances. The method comprises the following steps: in the process of preparing the beef tallow hotpot, performing enzymolysis on beef tallow before frying to reduce the generation of isomerization substrates; after beef tallow and raw materials are fried and before the beef tallow and the raw materials are taken out of a pot, active substances are added, so that an oxidation / isomerization path is blocked, and generation of trans-fatty acid in the beef tallow hotpot is inhibited. The method comprises the following steps: firstly, cutting off an easily isomerized unsaturated fatty acid chain in triglyceride by adopting specific lipase, reducing an isomerized substrate at a high temperature, then adopting a compound antioxidant and a metal chelating agent, blocking a free radical chain reaction and catalyzing the promotion effect of metal ions (such as # imgabs0 #) on isomerization, and synergistically reducing the generation of TFAs, so that the reduction rate of TFAs is more than or equal to 60%.

Description

Technical Field

[0001] The present invention relates to the technical field of food preparation, and specifically to a method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis and synergistic active substances. Background Art

[0002] Beef tallow hot pot is a kind of hot pot soup base, and its main raw materials include beef tallow, star anise, cinnamon, fennel, etc. During the boiling process of beef tallow hot pot, it needs to be slowly boiled for 2 - 3 hours and continuously stirred until there is no foam on the surface. After this hot pot base is eaten or left standing, due to the rapid solidification characteristics of beef tallow in cold air, a hard shell will form on the container or tableware. However, because of its unique animal oil composition, the taste of beef tallow hot pot is relatively greasy when eaten, but this also makes the cooked food more mellow and memorable.

[0003] When beef tallow hot pot is eaten, because its base needs to be boiled at a high temperature (>180°C) and reheated repeatedly, this will lead to oxidation and isomerization of the oil and fat, and a large amount of trans fatty acids (TFAs) will be generated during this process, which is harmful to health (cited reference: Qin G, Tian L, Yang Q, et al. Action of phytosterols on thermally induced trans fattyacids in peanut oil[J]. Food Chemistry, 2020, 344128637 -).

[0004] In the prior art, usually the hydrogenated oil substitution scheme and physical adsorption method are adopted to solve such problems. However, using hydrogenated oil substitution will affect the taste, and the physical adsorption method (such as activated carbon) is prone to loss of flavor substances, and there are limitations. Summary of the Invention

[0005] The purpose of the present invention is to provide a method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis and synergistic active substances for the problems existing in the prior art. In this method, by chemically modifying the oil and fat, adding functional food additives, reducing the trans fatty acids in the beef tallow hot pot base through enzymatic hydrolysis technology and active substance compounding.

[0006] In order to achieve the above invention purpose, the technical solution of the present invention is as follows:

[0007] A method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis and synergistic active substances, which includes the following steps: during the process of preparing beef tallow hot pot, enzymatically hydrolyze the beef tallow before frying (stir - frying the ingredients) to reduce the generation of isomerization substrates; add active substances to the substances in the pot before taking out of the pot after frying to block the oxidation / isomerization path; the remaining steps are the same as the production method of conventional beef tallow hot pot.

[0008] Further, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, the enzyme added during the enzymatic hydrolysis of beef tallow is lipase.

[0009] Further, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, when performing enzymatic hydrolysis of beef tallow, the addition amount of the enzyme is 0.5 - 1.5% of the mass of beef tallow (specifically, it can be 0.5%, 1%, 1.5%, etc.).

[0010] Further, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, the temperature for enzymatic hydrolysis of beef tallow is 40 - 50 °C (specifically, it can be 40 °C, 45 °C, 50 °C, etc.), and the time is 2 - 4 h (specifically, it can be 2 h, 3 h, 4 h, etc., and more preferably 3 h).

[0011] Further, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, the active substances include antioxidants and metal chelators. The antioxidant is a complex of any one or two of tea polyphenols and rosemary extract, and the metal chelator is citric acid.

[0012] Further, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, after enzymatic hydrolysis of beef tallow, an inactivation treatment is carried out. The conditions for the inactivation treatment are to maintain at 80 °C for 10 min.

[0013] Further, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, the lipase is lipase derived from Aspergillus oryzae.

[0014] Further, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, in terms of mass percentage, the addition amount of the antioxidant is 0.005 - 0.01% of the total mass of the substances in the pot; the addition amount of the metal chelator is 0.1 - 0.3%.

[0015] Further, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, when the antioxidant is a complex of tea polyphenols and rosemary extract, the mass ratio of tea polyphenols to rosemary extract is 2 - 5:1 - 3.

[0016] Further, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, the active substances are subjected to microencapsulation embedding treatment. When performing the embedding treatment, β - cyclodextrin or whey protein is used as the carrier. The microencapsulation embedding treatment is a prior art.

[0017] Furthermore, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, a double-kettle system (prior art) is designed in terms of equipment, enabling temperature control in stages for enzymatic hydrolysis and boiling, and avoiding cross-contamination.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0019] (1) The present invention first uses specific lipase to cut the unsaturated fatty acid chains in triglycerides that are prone to isomerization, reducing the isomerization substrates at high temperatures, and then uses a compound antioxidant and a metal chelating agent to block the free radical chain reaction and the promoting effect of catalytic metal ions (such as Fe2 + 、Cu2 + ) on isomerization. The two cooperate to reduce the generation of TFAs, so that the reduction rate of TFAs is ≥ 60%, and the sensory score is ≥ 7.0 points.

[0020] (2) Low-temperature enzymatic hydrolysis + microencapsulation technology avoids flavor loss caused by traditional high-temperature deacidification.

[0021] (3) Without the need to adopt other additional processes, the process is compatible with the existing production line, and the cost increase is ≤ 5%. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic process flow diagram of a method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances;

[0023] Figure 2 It is a cost flavor analysis diagram (sensory evaluation radar diagram) of the control product, sample 2, sample 5, and sample 5 in beef tallow hot pot in Experiment 2. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0024] All the features disclosed in this specification, or all the steps in the disclosed methods or processes, except for mutually exclusive features and / or steps, can be combined in any way.

[0025] Any feature disclosed in this specification (including the claims and abstract), unless specifically stated, can be replaced by other equivalent or similar-purpose alternative features. That is, unless specifically stated, each feature is only an example of a series of equivalent or similar features.

[0026] The features and performance of the present invention will be further described in detail below in conjunction with the embodiments. All the percentages not specifically marked in this application represent their mass percentages, i.e., wt%.

[0027] The relevant raw materials are all commercially available products. The lipase in the following embodiments is purchased from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd.; the process steps or devices not specified are all prior art.

[0028] Detection method: GB 5009.257-2016 (Chinese national standard) combined with gas chromatography-mass spectrometry (GC-MS).

[0029] The preparation method of the beef tallow hot pot is prior art and will not be elaborated; for example, the materials and processes described in the application number 201911239260.3 can be used for preparation.

[0030] Example 1:

[0031] A method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis and synergistic active substances, comprising the following steps:

[0032] During the existing process of producing beef tallow hot pot seasoning packets, before frying (stir-frying), that is, after batching, the beef tallow is enzymatically hydrolyzed to reduce the generation of isomerization substrates;

[0033] The specific steps of beef tallow enzymatic hydrolysis are as follows:

[0034] After the ingredients for the beef tallow hot pot are prepared, based on the total mass of the materials, 0.02% of Aspergillus oryzae lipase (commercially available product) is added thereto for enzymatic hydrolysis. The enzymatic hydrolysis temperature is about 50°C, the pH value during enzymatic hydrolysis is about 7.0, and the enzymatic hydrolysis time is about 3h;

[0035] After enzymatic hydrolysis, inactivation treatment is carried out. The inactivation treatment conditions are: heating to 80°C and heating at this temperature for 10 min to terminate the enzymatic hydrolysis reaction, so as to better retain the flavor of beef tallow.

[0036] The enzymatically hydrolyzed materials are stir-fried;

[0037] After the stir-frying is completed, that is, before the stir-fried product is taken out of the pot, active substances are added to block the oxidation / isomerization path.

[0038] The active substances consist of an antioxidant and a metal chelating agent. The antioxidant is a compound of tea polyphenols and rosemary extract; the selected metal chelating agent is citric acid; among them, the addition amount of tea polyphenols is 0.008% of the mass of the materials, and the addition amount of citric acid is 0.1% of the mass of the materials.

[0039] The addition of active substances can use microencapsulation technology. The carrier for microencapsulating active substances is β-cyclodextrin, and this technology is prior art (not elaborated). The use of microencapsulation technology can improve the high-temperature stability of active substances.

[0040] Example 2:

[0041] A method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis and synergistic active substances, comprising the following steps:

[0042] In the process of producing beef tallow hot pot in the prior art, before frying (stir-frying the spices), that is, after ingredient preparation, beef tallow is enzymatically hydrolyzed to reduce the generation of isomerization substrates;

[0043] The specific steps of beef tallow enzymatic hydrolysis are as follows:

[0044] After the ingredients for the beef tallow hot pot are prepared, based on the total mass of the ingredients, 0.03% of lipase from Aspergillus oryzae (commercially available product) is added thereto for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 45 °C, the pH value during enzymatic hydrolysis is about 7.0, and the enzymatic hydrolysis time is 3 h;

[0045] After enzymatic hydrolysis, inactivation treatment is carried out. The inactivation treatment conditions are: heating up to 80 °C and heating at this temperature for 10 min to terminate the enzymatic hydrolysis reaction, and better retain the flavor of beef tallow.

[0046] The enzymatically hydrolyzed materials are stir-fried;

[0047] After the stir-frying is completed, that is, before the stir-fried product is taken out of the pot, active substances are added to block the oxidation / isomerization path.

[0048] The active substances consist of an antioxidant and a metal chelating agent. The antioxidant is tea polyphenols; the selected metal chelating agent is citric acid; among them, the addition amount of tea polyphenols is 0.01% of the mass of the ingredients, and the addition amount of citric acid is 0.1% of the mass of the ingredients.

[0049] The addition of the active substances can use microencapsulation technology. The carrier for microencapsulating the active substances is β-cyclodextrin, and this technology is the prior art.

[0050] Example 3:

[0051] A method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis in cooperation with active substances, comprising the following steps:

[0052] In the process of producing beef tallow hot pot in the prior art, before frying (stir-frying the spices), that is, after ingredient preparation, beef tallow is enzymatically hydrolyzed to reduce the generation of isomerization substrates;

[0053] The specific steps of beef tallow enzymatic hydrolysis are as follows:

[0054] After the ingredients for the beef tallow hot pot are prepared, based on the total mass of the ingredients, 0.05% of lipase from Aspergillus oryzae (commercially available product) is added thereto for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 50 °C, the pH value during enzymatic hydrolysis is about 7.0, and the enzymatic hydrolysis time is 4 h;

[0055] After enzymatic hydrolysis, inactivation treatment is carried out. The inactivation treatment conditions are: heating up to 80 °C and heating at this temperature for 10 min to terminate the enzymatic hydrolysis reaction, and better retain the flavor of beef tallow.

[0056] The enzymatically hydrolyzed materials are stir-fried;

[0057] When the frying is completed, that is, before the fried product is taken out of the pan, an active substance is added to block the oxidation / isomerization path.

[0058] The active substance consists of an antioxidant and a metal chelating agent. The antioxidant is tea polyphenols; the selected metal chelating agent is citric acid; among them, the addition amount of tea polyphenols is 0.005% of the mass of the material, and the addition amount of citric acid is 0.1% of the mass of the material.

[0059] The addition of the active substance can use microencapsulation technology. The carrier for microencapsulating the active substance is β-cyclodextrin, and this technology is an existing technology.

[0060] Experiment 1:

[0061] Weigh 2 portions of 500 g of edible beef tallow respectively, and set them as the control group and treatment group 1;

[0062] Control group: The edible beef tallow is not treated with anything (that is, no Aspergillus oryzae lipase is added);

[0063] Treatment group: Add 0.03% of the mass of the edible beef tallow of Aspergillus oryzae lipase (commercial product) to the edible beef tallow for enzymatic hydrolysis. The enzymatic hydrolysis temperature is about 50 °C, the pH value during enzymatic hydrolysis is about 7.0, and the enzymatic hydrolysis time is about 3 h;

[0064] After the enzymatic hydrolysis is completed, an inactivation treatment is carried out. The inactivation treatment conditions are: raise the temperature to 80 °C and heat at this temperature for 10 min to terminate the enzymatic hydrolysis reaction.

[0065] The edible beef tallow in the control group and the edible beef tallow finally obtained in the treatment group are detected. The detection method is NY / T2005 - 2011 "Determination of Trans Fatty Acid Content in Animal and Vegetable Oils and Fats - Gas Chromatography Method". It can be seen from the detection of the trans fatty acid (TFAs) content that the content of TFAs in the untreated edible beef tallow in the control group is 0.8 g / 100 g, and the content of TFAs in the edible beef tallow after enzymatic treatment is 0.3 g / 100 g, and the trans fatty acid content is significantly reduced.

[0066] Experiment 2:

[0067] In order to test the effects of different enzymatic reaction times, enzymatic reaction temperatures, lipase addition amounts, tea polyphenol addition amounts, and citric acid addition amounts on the results of this method, especially on the total amount of trans fatty acids in the product, in a method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis synergistic active substances, the following experiment is carried out:

[0068] A kind of Sichuan beef tallow hot pot base (the application number is 201911239260.3, and it is prepared normally with reference to Example 1 of this patent application), and combined with the method of this application, the specific steps are as follows:

[0069] S1. Raw material preparation: weigh 10 parts of edible butter, 15 parts of soup base, 15 parts of bean paste, 1 to 3 parts of broad bean paste, 5 parts of glutinous rice pepper, 5 parts of onion, 2 parts of crystal sugar, 1.5 parts of ginger, 1 part of garlic, 2 parts of pepper, 0.5 parts of spices, 0.5 parts of salt, 5 parts of fermented glutinous rice, and 5 parts of wine;

[0070] S2. Enzymatic hydrolysis of butter: After the ingredients required for the butter hot pot base are prepared, add Aspergillus oryzae-derived lipase (commercially available product) to the edible butter for enzymatic hydrolysis, and the pH value during enzymatic hydrolysis is about 7.0; after the enzymatic hydrolysis is completed, it is inactivated under the following conditions: the butter is heated to 80°C and heated at this temperature for 10 minutes to terminate the enzymatic hydrolysis reaction so as to better preserve the butter flavor.

[0071] S3. Stir-frying: add the edible butter after enzymatic hydrolysis to the pot and melt it, wait until the oil temperature reaches 135°C, add onions, stir-fry until the surface of the onions turns brown, remove them, continue to add the weighed ginger, garlic and bean paste, stir-fry until the oil turns reddish brown, add glutinous rice pepper and stir-fry for 5 minutes, add edible butter, heat the oil temperature to 190°C, add salt, pepper, broad bean paste, spices, fermented glutinous rice and wine, stir-fry the oil to remove moisture, add rock sugar and stir-fry until the rock sugar melts, and obtain the initial product of hot pot base;

[0072] S4. Adding active substances: adding antioxidants and metal chelating agents to the initial product of hot pot base, wherein the antioxidant is tea polyphenols and the metal chelating agent is citric acid;

[0073] S5. Hot pot base shaping: Put the obtained hot pot base initial product into a hot pot base shaping machine to process it into a finished product.

[0074] Inspection: The detection method is GB 5009.257-2016 "National Food Safety Standard-Determination of Trans Fatty Acids in Food".

[0075] Table 1: Effects of different conditions on the total amount of trans fatty acids in finished beef hotpot products

[0076]

[0077] Through the above measurements, it can be seen that under the same formula and process, the effect of reducing trans fatty acids by adding tea polyphenols alone is better than that of enzymatic hydrolysis alone. According to the maximum limit, the best effect is achieved when 0.01% tea polyphenols are added. Under the same formula and process, enzymatic hydrolysis + tea polyphenols + citric acid has the best effect on reducing trans fatty acids, while enzymatic hydrolysis (lipase 0.05%) + tea polyphenols 0.01% + citric acid 0.1% can reduce the trans fatty acid content as much as possible.

[0078] Experiment 2:

[0079] The beef tallow hot pot bases of the control group and samples 2, 5, and 8 in Table 1 were evaluated, and the specific scoring criteria are as follows:

[0080] Table 2 - Scoring Criteria:

[0081]

[0082]

[0083] Table 3: Scores of the beef tallow hot pots of the control group and samples 2, 5, and 8

[0084]

[0085] The flavor profiles of the control group and samples 2, 5, and 8 were compared using the flavor profiling method, as shown in Table 4 and Figure 2 .

[0086] Table 4:

[0087] Feature Control Sample 2 Sample 5 Sample 8 Color 9.00 9.00 9.0 9.0 Fragrance type 8.00 8.00 8.5 8.0 Saltiness 5.00 5.00 5.0 5.0 Freshness 7.00 7.00 7.0 7.0 Aftertaste 6.50 6.50 7.0 7.0 Overall impression 7.50 7.00 7.5 7.5

[0088] It can be seen from the above data that after adopting this method, the beef tallow flavor remains basically unchanged.

[0089] The above-described embodiments only represent the specific implementation manners of the present application. The description is relatively specific and detailed, but it should not be construed as a limitation on the protection scope of the present application. It should be noted that for those of ordinary skill in the art, without departing from the concept of the technical solution of the present application, several modifications and improvements can still be made, and these all fall within the protection scope of the present application.

[0090] This background art section is provided to generally present the context of the present invention. The work of the currently named inventors, to the extent described in this background art section, and aspects described in this section that do not constitute prior art at the time of filing this application are neither expressly nor impliedly admitted to be prior art of the present invention.

Claims

1. A method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances, characterized in that The method comprises the following steps: in the process of preparing the beef hot pot, enzymatically hydrolyzing the beef hot pot before frying to reduce the generation of isomerized substrates; after frying the beef hot pot and raw materials, adding active substances before serving to block the oxidation / isomerization pathway and inhibit the generation of trans fatty acids in the beef hot pot.

2. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 1, characterized in that: The enzyme added in the enzymatic hydrolysis of tallow is lipase.

3. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 1, characterized in that: When enzymatic hydrolysis of butter is performed, the amount of enzyme added is 0.02-0.05% of the mass of the butter.

4. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 1, characterized in that: The temperature for enzymatic hydrolysis of tallow is 40-50°C and the time is 2-4h.

5. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 1, characterized in that: The active substance comprises an antioxidant and a metal chelating agent, the antioxidant is any one of tea polyphenols and rosemary extract or a complex of both, and the metal chelating agent is citric acid.

6. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 1, characterized in that: The butter was inactivated after enzymatic hydrolysis at a temperature of 80°C for 10 minutes.

7. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 2, characterized in that: The lipase is derived from Aspergillus oryzae.

8. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 5, characterized in that: Calculated by mass percentage, the added amount of antioxidant in the active substance is 0.005-0.01% of the mass of the substance before being taken out of the pot; the added amount of metal chelating agent is 0.1-0.3%.

9. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 5, characterized in that: When the antioxidant is a complex of tea polyphenols and rosemary extract, the mass ratio of tea polyphenols to rosemary extract is 2-5:1-3.

10. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 5, characterized in that: The active substance is encapsulated by microencapsulation, and during the encapsulation, beta-cyclodextrin or whey protein is used as a carrier.

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