阅读说明：本技术 一种复配酸度调节剂及其应用 (Compound acidity regulator and application thereof ) 是由 焦勇 于 2020-05-09 设计创作，主要内容包括：本发明涉及一种复配酸度调节剂及其应用,属于食品添加剂技术领域,解决了不新鲜的鸡蛋蛋白由于pH值上升,起泡打发的效果较差的技术问题,复配酸度调节剂包括以下重量份的组分：苹果酸25-32份,柠檬酸20-28份,酒石酸15-23份,改性小麦醇溶蛋白纳米颗粒18-22份,苯甲酸4-8份,富马酸3-9份,增稠剂3-4.6份,抗氧化剂3-3.28份,本发明的复配酸度调节剂具有提高鸡蛋蛋白起泡打发效果,从而减少鸡蛋的报废率的效果。(The invention relates to a compound acidity regulator and application thereof, belongs to the technical field of food additives, and solves the technical problem that the foaming effect of stale egg albumen is poor due to the rising of pH value, wherein the compound acidity regulator comprises the following components in parts by weight: 25-32 parts of malic acid, 20-28 parts of citric acid, 15-23 parts of tartaric acid, 18-22 parts of modified wheat alcohol soluble protein nanoparticles, 4-8 parts of benzoic acid, 3-9 parts of fumaric acid, 3-4.6 parts of a thickening agent and 3-3.28 parts of an antioxidant.)

1. A compound acidity regulator is characterized in that: the compound acidity regulator comprises the following components in parts by weight: 25-32 parts of malic acid, 20-28 parts of citric acid, 15-23 parts of tartaric acid, 18-22 parts of modified wheat gliadin nanoparticles, 4-8 parts of benzoic acid, 3-9 parts of fumaric acid, 3-4.6 parts of a thickening agent and 3-3.28 parts of an antioxidant;

the preparation method of the modified wheat gliadin nano-particles comprises the following steps:

s1: mixing wheat gliadin with 75-85% ethanol solution and stirring for 20-40min to obtain 40-60g/L wheat gliadin stock solution, dissolving Arabic gum in water, stirring for 0.5-1.5h at the rotating speed of 400-: (1.2-2.8), wherein the weight ratio of the migrated wheat gliadin stock solution, Arabic gum stock solution and water is 1:1 (70-86);

s2: removing ethanol in the modified wheat gliadin nanoparticle dispersion liquid, and freeze-drying the nanoparticles to obtain the modified wheat gliadin nanoparticles.

2. The compound acidity regulator according to claim 1, which is characterized in that: the compound acidity regulator comprises the following components in parts by weight: 27.5-29.5 parts of malic acid, 22-26 parts of citric acid, 17-21 parts of tartaric acid, 19.5-20.5 parts of modified wheat prolamin nanoparticles, 5.5-6.5 parts of benzoic acid, 4.5-7.5 parts of fumaric acid, 3.5-4.1 parts of thickening agent and 3.12-3.16 parts of antioxidant.

3. The compound acidity regulator according to claim 1, which is characterized in that: the preparation method of the modified wheat gliadin nanoparticle comprises the following steps:

s1: mixing wheat gliadin with ethanol solution with the concentration of 78-82% and stirring for 28-32min to obtain wheat gliadin stock solution with the concentration of 45-55g/L, dissolving Arabic gum in water, stirring for 0.8-1.2h at the rotation speed of 450-550r/min to obtain Arabic gum stock solution, transferring the wheat gliadin stock solution and the Arabic gum stock solution into the water, stirring for 58-62min, centrifuging for 8-12min at the rotation speed of 2950-3050r/min, and taking supernatant to obtain modified wheat gliadin nanoparticle dispersion solution, wherein the weight ratio of the wheat gliadin to the Arabic gum is 1: (1.8-2.2), wherein the weight ratio of the migrated wheat gliadin stock solution, Arabic gum stock solution and water is 1:1 (75-81);

s2: removing ethanol in the modified wheat gliadin nanoparticle dispersion liquid, and freeze-drying the nanoparticles to obtain the modified wheat gliadin nanoparticles.

4. The compound acidity regulator according to claim 1, which is characterized in that: the thickening agent comprises 1.5-2.5 parts of yam flour and 1.5-2.1 parts of guar gum by weight.

5. The compound acidity regulator of claim 4, wherein the guar gum has an average molecular weight of 2.48 × 10⁴-2.52×10⁴Low molecular weight guar gum.

6. The compound acidity regulator according to claim 1, which is characterized in that: the antioxidant comprises 2.04-2.24 parts of tea polyphenol and 0.96-1.04 parts of licorice extract by weight.

7. The use of the compound acidity regulator of any one of claims 1-6 in egg albumen whipping.

8. The compound acidity regulator according to claim 7, which is characterized in that: the dosage of the compound additive in the egg protein is 0.3-0.4%.

Technical Field

The invention relates to the technical field of food additives, in particular to a compound acidity regulator and application thereof.

Background

Egg albumen is a food with rich nutrition and easy digestion and absorption by human body, can provide extremely balanced nutritive substances such as protein and the like for the human body, and can endow the food with unique texture and flavor due to the excellent foaming, emulsifying and gel functional characteristics, so the egg albumen is widely applied as an important raw material in the food industry, such as the preparation of cakes, biscuits, bread, ice cream, aspartame and the like.

The egg protein has pH value of dissolved CO₂Fresh eggs having a pH of about 6.0-8.5, and a pH of about 4-6, wherein the pH of the fresh eggs is determined by the bicarbonate ions and the protein, such that the fresh eggs have a pH of about the isoelectric point of the proteinThe net charge carried by the surface is small, the solubility is low, and the egg protein foaming and foaming are facilitated, and the food preparation is facilitated; however, during storage, the egg white becomes stale due to the influence of storage time and temperature, and the protein in the stale egg white is hydrolyzed while CO is present₂Overflow from the air holes on the eggshell, so that the pH value rises, the isoelectric point of the protein is far away, and the foaming and foaming effects are poor.

Disclosure of Invention

The invention aims to provide a compound acidity regulator which has the effects of improving the foaming and foaming effects of egg albumen so as to reduce the rejection rate of eggs; the invention also aims to provide application of the compound acidity regulator.

The above object of the present invention is achieved by the following technical solutions:

the compound acidity regulator comprises the following components in parts by weight: 25-32 parts of malic acid, 20-28 parts of citric acid, 15-23 parts of tartaric acid, 18-22 parts of modified wheat gliadin nanoparticles, 4-8 parts of benzoic acid, 3-9 parts of fumaric acid, 3-4.6 parts of a thickening agent and 3-3.28 parts of an antioxidant;

the preparation method of the modified wheat gliadin nano-particles comprises the following steps:

s1: mixing wheat gliadin with 75-85% ethanol solution and stirring for 20-40min to obtain 40-60g/L wheat gliadin stock solution, dissolving Arabic gum in water, stirring for 0.5-1.5h at the rotating speed of 400-: (1.2-2.8), wherein the weight ratio of the migrated wheat gliadin stock solution, Arabic gum stock solution and water is 1:1 (70-86);

s2: removing ethanol in the modified wheat gliadin nanoparticle dispersion liquid, and freeze-drying the nanoparticles to obtain the modified wheat gliadin nanoparticles.

By adopting the technical scheme, eggs can become stale after being stored for a period of time, the pH value of egg albumen is increased, and malic acid, citric acid and tartaric acid are used as natural organic acids, so that the pH value can be reduced in the egg albumen beating process to be close to the isoelectric point of protein in the egg albumen, the foaming property of the egg albumen in beating is improved, the egg albumen with different freshness can have good foaming beating effect, and the rejection rate of the eggs is reduced;

the wheat alcohol soluble protein is single-chain protein, the single peptide interacts with a hydrophobic bond through a hydrogen bond, the bonds of the two bonds are low and easy to break, so that the wheat alcohol soluble protein has good viscosity and extensibility, the wheat alcohol soluble protein nano particles prepared from the wheat alcohol soluble protein nano particles are converged at a gas-liquid interface in the egg protein foaming process, the contact area among bubbles is reduced, the formed compact granular film can inhibit coalescence and disproportionation of the bubbles, and the dense granular film is difficult to fall off after being adsorbed on the gas-liquid interface, so that the stability of foam is improved when the egg protein is foamed; meanwhile, the wheat alcohol soluble protein contains some essential amino acids required by human bodies, and when the eggs are not fresh, the amino acids and other nutrient substances contained in the eggs are also reduced, so that the amino acids lost from the fresh eggs can be supplemented by utilizing the wheat alcohol soluble protein, the eggs with different freshness can be utilized, and the rejection rate of the eggs is reduced;

however, the wheat gliadin nanoparticles are easy to aggregate due to electrostatic repulsion when in use, so that the use is influenced, the modified wheat gliadin nanoparticles prepared by processing the wheat gliadin nanoparticles by utilizing the capacity that the Arabic gum can be combined with the wheat gliadin have good solubility, and can stably and continuously provide the capacity of stabilizing foam; meanwhile, the Arabic gum is good water-soluble dietary fiber, can supplement nutrient substances lost by the fresh eggs together with the wheat alcohol soluble protein, can be used as a safe and harmless thickening agent, can increase the viscosity of bubbles when the egg proteins are foamed by being matched with other thickening agents, so that the stability of the bubbles when the egg proteins are foamed is improved, and the foaming and foaming effects of the egg proteins are improved;

the benzoic acid and the fumaric acid can cooperate with the malic acid, the citric acid and the tartaric acid to reduce the pH value in the egg albumen frothing process, so that the pH value is close to the isoelectric point of protein in the egg albumen, and the frothing property of the egg albumen during frothing is improved, so that the egg albumen with different freshness can have good frothing and frothing effects, and the rejection rate of eggs is reduced; meanwhile, the content of microorganisms such as escherichia coli, salmonella, staphylococcus aureus and the like in the stale eggs can be increased, so that the bacteriostatic action of the benzoic acid and the fumaric acid can be utilized to perform synergistic bacteriostatic action, the content of the microorganisms in the stale eggs is reduced, and the rejection rate of the eggs is reduced;

benzoic acid is weak acid, and non-ionized organic weak acid molecules have lipophilicity, so that benzoic acid can freely permeate through bacterial cell membranes and enter bacterial cells, and benzoic acid molecules continuously enter bacterial cells to enable H in the cells⁺Unbalance, inhibit the basic metabolic reaction of cells, change the permeability of cell membranes, inhibit the activities of a respiratory enzyme system and an electron transfer enzyme system in the cells, and finally achieve the bacteriostatic effect; the fumaric acid is an important organic acid which can participate in an energy metabolism path in a group, can penetrate through microbial cell membranes to prevent DNA synthesis to reduce microbial flora, can inhibit bacteria by inhibiting tricarboxylic acid cycle of the microbes, has double antibacterial effect, is matched with benzoic acid, can combine the antibacterial mechanisms of two acids, and achieves better antibacterial effect; meanwhile, benzoic acid and fumaric acid have more molecular states and better bacteriostatic effect in a lower pH environment, so that the bacteriostatic effect of benzoic acid and fumaric acid can be improved in the lower pH environment created by malic acid, citric acid, tartaric acid and the like;

the stale eggs are not easy to use because the stale eggs are placed for a long time, the internal oxygen content of the stale eggs can be increased, and the stale eggs are not easy to apply, so that the internal and peripheral oxygen content can be reduced by using the antioxidant in the egg albumen beating process, the eggs with different freshness can be utilized, and the rejection rate of the eggs is reduced.

The present invention may be further configured to: the compound acidity regulator comprises the following components in parts by weight: 27.5-29.5 parts of malic acid, 22-26 parts of citric acid, 17-21 parts of tartaric acid, 19.5-20.5 parts of modified wheat prolamin nanoparticles, 5.5-6.5 parts of benzoic acid, 4.5-7.5 parts of fumaric acid, 3.5-4.1 parts of thickening agent and 3.12-3.16 parts of antioxidant.

Through adopting above-mentioned technical scheme, use several kinds of organic acids, modified wheat alcohol soluble protein nanoparticle, thickening agent, the antioxidant cooperation, can reduce egg albumen's pH value, improve egg albumen's foamability, can improve egg albumen simultaneously and beat the stability of in-process bubble, and can restrain the microorganism in the egg, reduce its inside and oxygen content on every side, the effect is beaten in whole improvement egg albumen bubbling, make the egg albumen of different freshness can both reach the bubbling of fresh egg albumen and beat the effect, the disability rate of egg has been reduced.

The present invention may be further configured to: the preparation method of the modified wheat gliadin nanoparticle comprises the following steps:

s1: stirring wheat gliadin and ethanol solution with the concentration of 78-82% for 28-32min to obtain wheat gliadin stock solution with the concentration of 45-65g/L, dissolving Arabic gum in water, stirring for 0.8-1.2h at the rotation speed of 450-3050 r/min to obtain Arabic gum stock solution, transferring the wheat gliadin stock solution and the Arabic gum stock solution into the water, stirring for 58-62min, centrifuging for 8-12min at the rotation speed of 2950-3050r/min, and taking supernatant to obtain modified wheat gliadin nanoparticle dispersion solution, wherein the weight ratio of the wheat gliadin to the Arabic gum is 1: (1.8-2.2), wherein the weight ratio of the migrated wheat gliadin stock solution, Arabic gum stock solution and water is 1:1 (75-81);

s2: removing ethanol in the modified wheat gliadin nanoparticle dispersion liquid, and freeze-drying the nanoparticles to obtain the modified wheat gliadin nanoparticles.

By adopting the technical scheme, the modified wheat gliadin nano-particles prepared by processing the wheat gliadin nano-particles by utilizing the capability of combining the Arabic gum with the wheat gliadin have good dissolubility and can stably and continuously provide the capability of stabilizing foams; when the concentration of the wheat alcohol-soluble protein stock solution is in a proper range, the wheat alcohol-soluble protein can be fully dispersed in a water phase, the whole system is in a relatively stable state, the prepared modified wheat alcohol-soluble protein nano-particles can stably provide the capability of stabilizing foam, when the concentration of the wheat alcohol-soluble protein stock solution is too high, the wheat alcohol-soluble protein stock solution reaches a saturated state, the capability of stabilizing foam can not be increased, and the cost can be increased.

The present invention may be further configured to: the thickening agent comprises 1.5-2.5 parts of yam flour and 1.5-2.1 parts of guar gum by weight.

Through adopting above-mentioned technical scheme, guar gum belongs to a thickener commonly used, can increase the viscosity of egg albumen when beating, thereby improve the stability of egg albumen when beating the hair bubble, guar gum is a soluble dietary fiber simultaneously, its cellulose content reaches up to 90%, consequently can be when improving the stability of egg albumen when beating the hair bubble, supply the nutrient substance that the fresh egg runs off, yam flour also includes soluble fiber, can with guar gum, arabic gum is cooperative together makes the foam expansion of process of beating the hair, play the effect of thickening, and also can supply nutrient substance for the fresh egg, make the egg of different fresh degree can both utilize, the disability rate of egg has been reduced.

The invention can be further configured that the guar gum adopts the average molecular weight of 2.48 × 10⁴-2.52×10⁴Low molecular weight guar gum.

By adopting the technical scheme, the content of the low molecular weight guar gum oligosaccharide accounts for 24.9 percent, the oligosaccharide can be used as a sweetening agent, the sour taste brought by various organic acids can be neutralized, the mouthfeel of the beaten egg protein is improved, the content of the total dietary fiber reaches 90.6 percent, the prebiotics property is higher than that of the guar gum, and the dietary fiber can help a human body to digest protein in the egg after being eaten by the human body, so that the dietary fiber is convenient for the human body to digest and absorb.

The present invention may be further configured to: the antioxidant comprises 2.04-2.24 parts of tea polyphenol and 0.96-1.04 parts of licorice extract by weight.

By adopting the technical scheme, the tea polyphenol contains more than 30 phenolic substances, so that the tea polyphenol has stronger effects of resisting oxidation, inhibiting bacteria and the like, and can be used for inhibiting bacteria with the cooperation of benzoic acid and fumaric acid; meanwhile, as the phenolic hydroxyl groups of the tea polyphenol have strong hydrophilicity, a large amount of phenolic hydroxyl groups can be combined with peptidyl groups on the main chain of the protein, hydroxyl groups on side chains, amino groups and carboxyl groups in a hydrogen bond mode to form a large tea polyphenol-protein cross-linked network structure, so that the solubility of the protein is reduced, the foaming property of the egg protein can be improved by adding a proper amount of tea polyphenol, but if the adding amount is too much, the flexibility of the protein can be damaged, and the protein loses the foaming property;

the licorice extract is a component with medicinal value extracted from licorice, has antioxidation, can reduce oxidation and putrefaction of fat in eggs, can reduce the internal and peripheral oxygen content in the egg protein fermentation process when being used together with tea polyphenol, reduces the possibility of oxidation and putrefaction of fat in eggs, enables the eggs with different freshness degrees to be utilized, and reduces the rejection rate of the eggs; meanwhile, the licorice extract can be used as a sweetening agent and matched with low molecular weight guar gum, so that sour taste brought by various organic acids can be neutralized, and the taste of the beaten egg protein is improved.

The present invention may be further configured to: the dosage of the compound additive in the egg protein is 0.3-0.4%.

By adopting the technical scheme, as the benzoic acid is a weak acid, the weak acid root ions in a dissociation state in a solution have dynamic balance, the dosage of the compound additive in the egg protein is increased in a certain range, the concentration of the benzoic acid can be improved, most molecules can be in an ionization state, and the bacteriostatic ability of the molecular benzoic acid is higher than that of the ionic benzoic acid, so that the dosage of the compound additive in the egg protein is increased in a certain range, the concentration of the benzoic acid is increased, and the bacteriostatic ability of the benzoic acid can be improved; if the dosage of the compound additive in the egg albumen is continuously increased to improve the concentration of the benzoic acid, the molecular state benzoic acid is reduced due to the dynamic balance of the benzoic acid, and the bacteriostatic ability of the benzoic acid is reduced.

The invention also aims to provide the application of the compound acidity regulator in egg albumen frothing, wherein the dosage of the compound acidity regulator in the egg albumen can be 0.3-0.4%.

In conclusion, the beneficial technical effects of the invention are as follows:

1. by adding various organic acids such as malic acid, citric acid, tartaric acid, benzoic acid and fumaric acid, the effects of reducing the pH value of egg protein and improving the foaming and foaming effects of the egg protein are achieved, so that the rejection rate of eggs is reduced;

2. the effect of improving the stability of bubbles in the egg protein whipping process is achieved by adding the modified wheat alcohol soluble protein nano particles;

3. by matching and using the benzoic acid, the fumaric acid and the tea polyphenol, the foaming and foaming effects of the egg protein are improved, and the content of microorganisms in the stale eggs is reduced, so that the rejection rate of the eggs is reduced.

Detailed Description

The present invention will be described in further detail with reference to examples.

In the following examples and comparative examples:

the Glycyrrhrizae radix extract was purchased from western nerve-soothing agricultural biotechnology limited.