阅读说明：本技术 一种酶法增强淀粉软糖凝胶性的方法及其应用 (Method for enhancing gel property of starch soft sweets by enzyme method and application thereof ) 是由 邱超 王金鹏 林倩竹 胡瑶 金征宇 焦爱权 陈龙 龙杰 于 2021-08-10 设计创作，主要内容包括：本发明公开了一种酶法增强淀粉软糖凝胶性的方法及其应用,属于食品加工领域。首先将淀粉、白砂糖、麦芽糖浆、柠檬酸和水配制成混合液,加热熬至固形物含量为70～80％,冷却至20-50℃,再加入普鲁兰酶(PUL酶)和环糊精葡萄糖转移酶(CGT酶)一步协同处理淀粉软糖,提高淀粉软糖凝胶性的方法。本发明方法只能,PUL酶和CGT酶可以将分别淀粉部分转化为环状糊精和直连淀粉填充到软糖基质中,增强与淀粉分子之间的氢键相互作用,提高淀粉软糖的凝胶性。该方法制备的淀粉软糖,口感爽滑,富有弹性,耐咀嚼,是一种简单、有效的提高淀粉软糖的凝胶性方法。(The invention discloses a method for enhancing gel property of starch soft sweets by an enzyme method and application thereof, belonging to the field of food processing. Firstly, preparing starch, white granulated sugar, maltose syrup, citric acid and water into a mixed solution, heating and decocting until the solid content is 70-80%, cooling to 20-50 ℃, adding pullulanase (PUL enzyme) and cyclodextrin glucose transferase (CGT enzyme) to perform one-step synergistic treatment on the starch soft sweets, and improving the gel property of the starch soft sweets. The method of the invention is only available, and the PUL enzyme and the CGT enzyme can respectively convert part of starch into cyclodextrin and directly-linked starch to be filled into the soft candy matrix, thereby enhancing the interaction of hydrogen bonds with starch molecules and improving the gel property of the starch soft candy. The starch soft candy prepared by the method has smooth mouthfeel, high elasticity and chewing resistance, and is a simple and effective method for improving the gel property of the starch soft candy.)

1. A method for enhancing the gel property of starch soft sweets by an enzyme method, which is characterized by comprising the following steps:

(1) preparing starch, white granulated sugar, maltose syrup, citric acid and water into a mixed solution, heating and decocting until the solid content is 70-80%, and cooling to 20-50 ℃;

(2) adding PUL enzyme and CGT enzyme, wherein the adding amount of PUL enzyme is 0.03-0.05 wt% of the substrate, the adding amount of CGT enzyme is 0.1-0.4 wt% of the substrate, and performing enzymolysis at 20-50 deg.C for 3-5 min;

(3) pouring, cooling for 12-36 h at 15-35 ℃, drying and subpackaging.

2. The method according to claim 1, wherein in the step (1), the mixed solution contains, by mass, 10-13% of starch, 23-30% of white granulated sugar, 35-40% of maltose syrup, and 0.2-0.3% of citric acid.

3. The method of claim 1, wherein in step (1), the starch comprises tapioca starch, corn starch, mung bean starch, or pea starch.

4. The method of claim 3, wherein the starch is corn starch.

5. The method according to any one of claims 1 to 4, wherein in the step (2), the PUL enzyme has an enzyme activity of 4500U/mL, and the CGT enzyme has an enzyme activity of 2000U/mL.

6. The method of claim 5, wherein in step (2), the order of enzymolysis is: adding PUL enzyme and then adding CGT enzyme for sequential enzymolysis.

7. The method according to any one of claims 1 to 6, wherein in the step (2), the enzymolysis temperature is 40 ℃.

8. A starch jelly prepared by the method of any one of claims 1 to 7.

9. A food or toy comprising the marshmallow of claim 8.

10. Use of the method according to any one of claims 1 to 7 in the food sector.

Technical Field

The invention relates to a method for enhancing the gel property of starch soft sweets by an enzyme method and application thereof, belonging to the field of food processing.

Background

Traditional fondants are typically made from gelatin, but the new plant-based fondants can meet the needs of vegetarians. The starch is a natural biological macromolecule, has wide source and can be regenerated, and the starch molecules can form hydrogen bond interaction to form gel, so the starch can be used as a raw material for producing the soft sweets. In addition, the absorption and utilization rate of starch is higher than that of gelatin and pectin, and especially for children, if people eat more gelatin-containing food, the intake of other nutritional ingredients is easily influenced. The gelatin soft sweets have single taste, and are high in elasticity and chewiness. However, the current starch jelly has defects in cohesiveness, chewiness, elasticity and the like, thereby affecting the quality and taste of the starch jelly. And the problems of low hardness, difficult casting molding and the like exist.

In view of the disadvantages of these marshmallows, current research has focused on optimizing the formulation of the marshmallows. And the influence of the modified starch on the textural property of the starch soft sweets is also researched a few, and the influence of the modified starch on the performance of the starch soft sweets is not reported.

Disclosure of Invention

The present application addresses the deficiencies of the prior art by providing a simple, green method for improving the gel properties of a marshmallow. Starch is partially hydrolyzed into amylose by adding a small amount of PUL enzyme, part of starch is converted into cyclodextrin by adding CGT enzyme, the cyclodextrin is filled in a starch network, and stronger hydrogen bond interaction is generated with starch molecules, so that the gelling property of the starch soft candy is enhanced.

Specifically, the first object of the present invention is to provide a method for enhancing the gel property of starch soft sweets by an enzyme method, which comprises the following steps:

(1) preparing starch, white granulated sugar, maltose syrup, citric acid and water into a mixed solution, heating and decocting until the solid content is 70-80%, and cooling to 20-50 ℃;

(2) adding PUL enzyme and CGT enzyme, wherein the adding amount of PUL enzyme is 0.03-0.05 wt% of the substrate, the adding amount of CGT enzyme is 0.1-0.4 wt% of the substrate, and performing enzymolysis at 20-50 deg.C for 3-5 min;

(3) pouring, cooling for 12-36 h at 15-35 ℃, drying and subpackaging.

In one embodiment of the invention, in the step (1), the mixed solution contains, by mass, 10-13% of starch, 23-30% of white granulated sugar, 35-40% of maltose syrup, and 0.2-0.3% of citric acid.

In one embodiment of the present invention, in step (1), the starch comprises tapioca starch, corn starch, mung bean starch or pea starch; preferably corn starch.

In one embodiment of the present invention, in step (2), the PUL enzyme has an enzyme activity of 4500U/mL.

In one embodiment of the present invention, in the step (2), the enzyme activity of the CGTase is 2000U/mL.

In one embodiment of the present invention, in step (2), the order of enzymolysis is preferably performed by adding PUL enzyme and then CGT enzyme.

In one embodiment of the present invention, in step (2), the enzymolysis temperature is preferably 40 ℃.

In one embodiment of the present invention, in the step (3), the drying refers to drying at 25-35 ℃ for 24-48h,

the invention also provides the starch soft sweets prepared by the method.

The invention also provides a food and a toy containing the starch soft sweet.

The invention also provides application of the method in the field of food.

Compared with the prior art, the invention has the following beneficial effects:

the invention provides a novel method for enhancing the gel property of a starch soft sweet by a double-enzyme synergistic method.

The method is simple to operate, can effectively improve the hardness, elasticity and chewiness of the starch soft sweets, and is easier to cast and mold.

Drawings

FIG. 1 hardness and chewiness of the starch gums prepared in comparative example 2 and example 8.

Figure 2 hardness and chewiness of the marshmallow prepared in examples 8 and 12.

FIG. 3 hardness and chewiness of the soft starch candy prepared in example 8 and comparative examples 3 to 4.

Detailed Description

PUL enzyme was purchased from Beijing Novovitin, Inc., and CGT enzyme was purchased from Sigma, USA.

The present invention is further described below with reference to examples, but the embodiments of the present invention are not limited thereto.

Example 1

Preparing a mixed solution of 10% of cassava starch, 23% of white granulated sugar, 35% of maltose syrup and 0.2% of citric acid, heating the mixed solution by using an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 80%, cooling the paste to 40 ℃, adding PUL enzyme accounting for 0.05% of the mass of a substrate, treating the paste at 40 ℃ for 5min, then adding CGT enzyme accounting for 0.1% of the mass of the substrate, treating the paste at the same temperature for 5min, pouring the paste, cooling the paste at room temperature for 24h, placing the paste in an oven at 25 ℃ for drying for 24h, taking out the paste, and subpackaging the paste.

Example 2

Preparing a mixed solution of 10% of cassava starch, 23% of white granulated sugar, 35% of maltose syrup and 0.2% of citric acid, heating the mixed solution by using an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 80%, cooling the paste to 40 ℃, adding PUL enzyme accounting for 0.05% of the mass of a substrate, treating the paste at 40 ℃ for 5min, then adding CGT enzyme accounting for 0.2% of the mass of the substrate, treating the paste at the same temperature for 5min, pouring the paste, cooling the paste at room temperature for 24h, placing the paste in an oven at 25 ℃ for drying the paste for 24h, taking the paste out, and subpackaging the paste.

Example 3

Preparing a mixed solution of 13% of cassava starch, 30% of white granulated sugar, 35% of maltose syrup and 0.2% of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 80%, cooling the mixed solution to 40 ℃, adding PUL enzyme accounting for 0.05% of the mass of a substrate, treating the paste at 40 ℃ for 5min, then adding CGT enzyme accounting for 0.3% of the mass of the substrate, treating the paste at the same temperature for 5min, pouring the mixed solution, cooling the mixed solution at room temperature for 24h, placing the cooled mixed solution in an oven at 25 ℃ for drying the dried solution for 24h, taking out the dried solution, and subpackaging the dried solution.

Example 4

Preparing a mixed solution of cassava starch according to the proportion of 12%, 28% of white granulated sugar, 40% of maltose syrup and 0.2% of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 70%, cooling the mixed solution to 40 ℃, firstly adding PUL enzyme accounting for 0.05% of the mass of a substrate, treating the paste at 40 ℃ for 5min, then adding CGT enzyme accounting for 0.4% of the mass of the substrate, treating the paste at the same temperature for 5min, pouring the mixed solution, cooling the mixed solution at room temperature for 24h, placing the cooled mixed solution in a 30 ℃ oven for drying the dried solution for 48h, taking out the dried solution, and subpackaging the dried solution.

Example 5

Preparing a mixed solution of corn starch according to the proportion of 10 percent, 23 percent of white granulated sugar, 35 percent of maltose syrup and 0.2 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 80 percent, cooling the mixed solution to 40 ℃, firstly adding PUL enzyme accounting for 0.05 percent of the mass of a substrate, treating the paste for 3min at 40 ℃, then adding CGT enzyme accounting for 0.1 percent of the mass of the substrate, treating the paste for 5min at the same temperature, pouring, cooling the paste for 24h at room temperature, placing the paste in an oven at 25 ℃, drying the paste for 24h, taking out and subpackaging the paste.

Example 6

Preparing a mixed solution of corn starch according to the proportion of 13 percent, 25 percent of white granulated sugar, 40 percent of maltose syrup and 0.2 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 80 percent, cooling the mixed solution to 40 ℃, firstly adding PUL enzyme accounting for 0.05 percent of the mass of a substrate, treating the paste at 40 ℃ for 5min, then adding CGT enzyme accounting for 0.2 percent of the mass of the substrate, treating the paste at the same temperature for 5min, pouring the mixed solution, cooling the mixed solution at room temperature for 24h, placing the cooled mixed solution in an oven at 25 ℃ for drying the dried solution for 24h, taking the dried solution out, and subpackaging the dried solution.

Example 7

Preparing a mixed solution of corn starch according to the proportion of 12 percent, 23 percent of white granulated sugar, 38 percent of maltose syrup and 0.2 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 80 percent, cooling the mixed solution to 40 ℃, firstly adding PUL enzyme accounting for 0.03 percent of the mass of a substrate, treating the paste for 3min at 40 ℃, then adding CGT enzyme accounting for 0.3 percent of the mass of the substrate, treating the paste for 5min at the same temperature, pouring, cooling the paste for 24h at room temperature, placing the paste in a 30 ℃ oven, drying the paste for 48h, taking out and subpackaging the paste.

Example 8

Preparing a mixed solution of corn starch according to the proportion of 10 percent, 23 percent of white granulated sugar, 35 percent of maltose syrup and 0.2 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 80 percent, cooling the mixed solution to 40 ℃, firstly adding PUL enzyme accounting for 0.05 percent of the mass of a substrate, treating the paste at 40 ℃ for 5min, then adding CGT enzyme accounting for 0.4 percent of the mass of the substrate, treating the paste at the same temperature for 5min, pouring the mixed solution, cooling the mixed solution at room temperature for 24h, placing the cooled mixed solution in an oven at 25 ℃ for drying the dried solution for 24h, taking the dried solution out, and subpackaging the dried solution.

Example 9

Preparing a mixed solution of corn starch according to the proportion of 12 percent, 25 percent of white granulated sugar, 38 percent of maltose syrup and 0.3 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution to gradually become thick paste, decocting the paste until the solid content is 75 percent, cooling the mixed solution to 20 ℃, adding PUL enzyme accounting for 0.03 percent of the mass of a substrate, treating the paste at 20 ℃ for 5min, then adding CGT enzyme accounting for 0.4 percent of the mass of the substrate, treating the paste at the same temperature for 5min, pouring, cooling the paste at room temperature for 24h, placing the paste in an oven at 25 ℃ for drying the paste for 36h, taking out and subpackaging the paste.

Example 10

Preparing a mixed solution of corn starch according to the proportion of 10 percent, 23 percent of white granulated sugar, 35 percent of maltose syrup and 0.3 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 80 percent, cooling the mixed solution to 30 ℃, adding PUL enzyme accounting for 0.05 percent of the mass of a substrate, treating the paste at 30 ℃ for 5min, then adding CGT enzyme accounting for 0.4 percent of the mass of the substrate, treating the paste at the same temperature for 5min, pouring the mixed solution, cooling the mixed solution at room temperature for 24h, placing the cooled mixed solution in a 35 ℃ oven for drying the dried solution for 24h, taking out the dried solution, and subpackaging the dried solution.

Example 11

Preparing a mixed solution of corn starch according to the proportion of 10 percent, 25 percent of white granulated sugar, 35 percent of maltose syrup and 0.2 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 70 percent, cooling the mixed solution to 50 ℃, firstly adding PUL enzyme accounting for 0.05 percent of the mass of a substrate, treating the paste at 50 ℃ for 5min, then adding CGT enzyme accounting for 0.4 percent of the mass of the substrate, treating the paste at the same temperature for 5min, pouring the mixed solution, cooling the mixed solution at room temperature for 24h, placing the cooled mixed solution in an oven at 25 ℃ for drying for 48h, taking out the dried product, and subpackaging the product.

Example 12

Preparing a mixed solution of corn starch according to the proportion of 10 percent, 23 percent of white granulated sugar, 35 percent of maltose syrup and 0.2 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution, gradually changing the mixed solution into thick paste, decocting the paste until the solid content is 80 percent, cooling the mixed solution to 40 ℃, firstly adding CGTase accounting for 0.4 percent of the mass of a substrate, treating the mixed solution for 5min at the temperature of 40 ℃, then adding PUL enzyme accounting for 0.05 percent of the mass of the substrate, treating the mixed solution for 5min at the same temperature, pouring the mixed solution, cooling the mixed solution for 24h at room temperature, placing the cooled mixed solution in an oven at the temperature of 25 ℃, taking out the cooled solution, and subpackaging the obtained solution.

Comparative examples 1-2 starch gums prepared without addition of enzymes

Comparative example 1

Preparing a mixed solution of 10% of cassava starch, 23% of white granulated sugar, 35% of maltose syrup and 0.2% of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution to gradually become thick paste, decocting the paste until the solid content is 80%, cooling the paste for 24 hours at room temperature, placing the paste in an oven at 25 ℃ for drying for 24 hours, taking out the paste, and subpackaging the paste.

Comparative example 2

Preparing a mixed solution of corn starch according to the proportion of 10 percent, 23 percent of white granulated sugar, 35 percent of maltose syrup and 0.2 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution to gradually become thick paste, decocting the paste until the solid content is 80 percent, cooling the paste for 24 hours at room temperature, putting the paste in an oven at 25 ℃ for drying for 24 hours, taking out the paste, and subpackaging the paste.

Comparative examples 3-4 starch gums prepared with addition of a single enzyme

Comparative example 3

Preparing a mixed solution of corn starch according to the proportion of 10 percent, 23 percent of white granulated sugar, 35 percent of maltose syrup and 0.2 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution to gradually become thick paste, decocting the paste until the solid content is 80 percent, cooling the paste to 40 ℃, adding PUL enzyme with the mass of 0.05 percent of that of a substrate, treating the paste for 5min at the temperature of 40 ℃, pouring the paste, cooling the paste for 24h at the room temperature, placing the paste in an oven at the temperature of 25 ℃, drying the paste for 24h, taking the paste out, and subpackaging the paste.

Comparative example 4

Preparing a mixed solution of corn starch according to the proportion of 10 percent, 23 percent of white granulated sugar, 35 percent of maltose syrup and 0.2 percent of citric acid, heating the mixed solution by an electromagnetic oven, continuously stirring the mixed solution to gradually become thick paste, decocting the paste until the solid content is 80 percent, cooling the paste to 40 ℃, adding CGTase with the mass of 0.4 percent of the substrate, treating the paste for 5min at the temperature of 40 ℃, pouring the paste, cooling the paste for 24h at the room temperature, placing the paste in an oven at the temperature of 25 ℃, drying the paste for 24h, taking the paste out, and subpackaging the paste.

And (3) texture determination:

commercially available fondants and the starch fondants prepared in examples 1-14 were TPA tested at a probe P/50, a pre-test speed of 1.0mm/s, a post-test speed of 1.0mm/s and a compression strain of 60%.

The texture of the commercial fondant is shown in table 1, the gelling agents of Wangzai QQ candy and Haoliyou fondant are gelatin and pectin, and the gelling agent of konnyaku jelly is carrageenan, locust bean gum and xanthan gum. As can be seen from the elasticity, the elasticity value of the commercial soft candy is basically stabilized at 0.9-1.0; from the aspect of cohesiveness, Wangzai QQ candy and Haoliyou jelly have a slightly larger cohesiveness than konjac jelly because the gelling agent is gelatin and pectin.

TABLE 1 texture analysis results of commercially available gel gums

Table 2 shows texture characteristics of the tapioca jelly and the corn jelly prepared in comparative examples 1 to 2, respectively, and as can be seen from table 2, the tapioca jelly has a slightly lower hardness, while the corn jelly has a higher hardness, and the corn jelly is more acceptable to consumers in terms of hardness; the elasticity of the cassava starch soft sweet is higher and is closer to the elasticity intensity preferred by consumers; the corn starch soft sweets are poor in cohesiveness, the cassava starch soft sweets are high in cohesiveness but have a certain difference with the cohesiveness of the commercially available gelatin soft sweets; in terms of chewiness, both tapioca starch jelly and corn starch jelly have low chewiness. Mainly because the tapioca starch has lower content of direct-connected starch and weaker hydrogen bond interaction than corn starch. In summary, the intensity values of the various attributes of corn starch gums and tapioca gums deviate somewhat from the range of values that are more suitable for the gum texture.

TABLE 2 textural properties of tapioca starch soft candy and corn starch soft candy prepared in comparative examples 1-2

The commercial soft candy was analyzed to have a hardness of about 1000g, a cohesiveness of about 0.96 and a high chewability and elasticity, and was found to be acceptable to consumers. Tables 3 and 4 show the textural properties of the tapioca soft candies prepared in examples 1-4 and the corn starch soft candies prepared in examples 5-8, respectively. As can be seen from tables 3 and 4, the addition of PUL enzyme and CGT enzyme increased the hardness and chewiness of the marshmallows, and the elasticity was closer to that of the commercial fondants. The PUL enzyme and the CGT enzyme convert part of starch into amylose and cyclodextrin, the micromolecule amylose and cyclodextrin are easier to generate hydrogen bond interaction with the starch, the crosslinking strength is improved, and the amylose and the cyclodextrin can be embedded in a starch network as a filling agent. In addition, after the starch is subjected to enzymolysis, partial starch molecular chains are broken, the intermolecular tightness is reduced, so that the hardness and chewiness of the soft candy are increased, and the elasticity of the soft candy is closer to the favor of consumers.

Table 3 textural properties of starch gums prepared in examples 1-4

Table 4 textural properties of starch gums prepared in examples 5-8

FIG. 1 shows hardness and chewiness of the marshmallows prepared in comparative example 2 and example 8, and it can be seen that when 0.05% of PUL enzyme and 0.4% of CGT enzyme were added and enzymatic hydrolysis was performed at 40 ℃ as compared to the marshmallows without enzyme (comparative example 2), hardness and chewiness of the prepared marshmallows (example 8) were significantly improved and gel property of the fondant was enhanced.

Table 5 shows the textural properties of the starch fondants prepared in examples 9-11, and it can be seen from Table 5 that the hardness and chewiness of the fondant increased and then decreased with increasing enzymolysis temperature, and the elasticity and cohesiveness of the fondant remained essentially unchanged. Therefore, when the enzymolysis temperature is 40 ℃, the hardness of the soft candy is moderate, the chewiness is relatively high, and the soft candy is relatively in line with the acceptance expectation of consumers. However, the enzymolysis temperature has little influence on the texture values of the soft sweets in general.

TABLE 5 textural Properties of the starchy fondants prepared in examples 9-11

FIG. 2 shows the effect of the order of enzyme addition on the gel properties of the fondant, and it can be seen that the fondant prepared by adding PUL enzyme first and CGTase second (example 8) has better hardness and chewiness than the fondant prepared by adding PUL enzyme first and then PUL enzyme (example 12), and thus, it is preferable to perform enzymolysis by adding PUL enzyme first and then CGTase.

FIG. 3 shows the effect of single enzyme and double enzyme hydrolysis on the gelling properties of the marshmallows, and it can be seen that the hardness and chewiness of the marshmallows prepared with the addition of double enzymes (example 8) were higher than those of the marshmallows prepared with the addition of single enzymes (comparative examples 3-4), and that the hardness and chewiness of the marshmallows prepared with the addition of PUL enzyme (comparative example 3) were higher than those of the marshmallows prepared with the addition of CGT enzyme (comparative example 4).

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.