阅读说明：本技术 一种冷冻面制品保鲜护色剂及其制备方法和应用 (Fresh-keeping color fixative for frozen flour products and preparation method and application thereof ) 是由 曾洁 高海燕 苏同超 李波 李光磊 张令文 郭波莉 张珂珂 王梦雨 宋建国 赵天 于 2020-12-31 设计创作，主要内容包括：本发明公开了一种冷冻面制品保鲜护色剂,包括以下重量份的原料：单辛酸甘油酯60-80份、海藻酸盐20-30份、食用碱10-20份、山梨酸钾10-20份和乳酸链球菌素5-10份；制备方法：(1)称取各原料；(2)分别过100-200目筛；(3)将单辛酸甘油酯、海藻酸盐和山梨酸钾加入去离子水中,搅拌；(4)加入食用碱,然后加热至50-60℃后加入乳酸链球菌素,搅拌,冷却,真空浓缩,即得。本发明冷冻面制品保鲜护色剂采用天然成分,同时具有防淀粉老化的作用,有效延长冷冻面制品的保鲜护色期,保证冷冻面制品的口感。(The invention discloses a fresh-keeping color fixative for frozen flour products, which comprises the following raw materials in parts by weight: 60-80 parts of glyceryl monocaprylate, 20-30 parts of alginate, 10-20 parts of dietary alkali, 10-20 parts of potassium sorbate and 5-10 parts of nisin; the preparation method comprises the following steps: (1) weighing the raw materials; (2) respectively sieving with 100-200 mesh sieve; (3) adding glyceryl monocaprylate, alginate and potassium sorbate into deionized water, and stirring; (4) adding edible alkali, heating to 50-60 deg.C, adding nisin, stirring, cooling, and vacuum concentrating. The fresh-keeping color fixative for the frozen flour products adopts natural components, has the function of preventing starch from aging, effectively prolongs the fresh-keeping color-protecting period of the frozen flour products, and ensures the mouthfeel of the frozen flour products.)

1. The fresh-keeping color fixative for the frozen flour products is characterized by comprising the following raw materials in parts by weight: 60-80 parts of glyceryl monocaprylate, 20-30 parts of alginate, 10-20 parts of dietary alkali, 10-20 parts of potassium sorbate and 5-10 parts of nisin.

2. The fresh-keeping color fixative for frozen dough products according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 65-75 parts of glyceryl monocaprylate, 22-28 parts of alginate, 12-18 parts of dietary alkali, 12-18 parts of potassium sorbate and 6-9 parts of nisin.

3. The fresh-keeping color fixative for frozen dough products according to claim 2, which is characterized by comprising the following raw materials in parts by weight: 70 parts of glycerol monocaprylate, 25 parts of alginate, 15 parts of dietary alkali, 15 parts of potassium sorbate and 8 parts of nisin.

4. The fresh-keeping color fixative for frozen dough products according to any one of claims 1-3, wherein the alginate is any one of sodium alginate, potassium alginate and calcium alginate.

5. A fresh-keeping color fixative for frozen dough products according to any one of claims 1-3 wherein the edible alkali is any one of potassium carbonate, sodium carbonate and calcium hydroxide.

6. A preparation method of a fresh-keeping color fixative for frozen flour products is characterized by comprising the following steps:

(1) weighing the raw materials according to the parts by weight of the fresh-keeping color fixative for the frozen flour products as defined in any one of claims 1 to 5;

(2) respectively sieving glyceryl monocaprylate, alginate, edible alkali, potassium sorbate and nisin by a sieve of 100-200 meshes;

(3) adding the sieved glyceryl monocaprylate, alginate and potassium sorbate into deionized water, and stirring until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the screened dietary alkali into the mixed solution, heating to 50-60 ℃, adding nisin, stirring to mix uniformly, cooling, and concentrating in vacuum to obtain the frozen dough product fresh-keeping color fixative.

7. The method for preparing fresh-keeping color fixative for frozen dough products as claimed in claim 6, wherein in step (3), the stirring speed is 80-120r/min and the stirring time is 10-20 min.

8. The method for preparing fresh-keeping color fixative for frozen dough products as claimed in claim 6, wherein in the step (4), the stirring speed is 50-80r/min and the stirring time is 20-30 min.

9. Use of the fresh-keeping color fixative for frozen dough products according to any one of claims 1-5 or the fresh-keeping color fixative for frozen dough products prepared by the preparation method according to any one of claims 6-8 in the preparation of frozen dough products.

10. The use according to claim 9, wherein the fresh-keeping color fixative for frozen dough products is added in an amount of 1-2% of the mass of the flour.

Technical Field

The invention relates to the technical field of food processing, in particular to a fresh-keeping color fixative for frozen flour products and a preparation method and application thereof.

Background

The frozen flour product is various main foods which are prepared by processing flour serving as a main raw material and meat, vegetables and the like serving as auxiliary materials into various cooked or uncooked main foods, and then immediately adopting a quick-freezing process, and can be transported, stored and sold under a freezing condition, such as quick-frozen steamed stuffed buns, quick-frozen dumplings, quick-frozen steamed buns, steamed rolls, spring rolls and the like.

The frozen flour product is very suitable for microorganism propagation due to rich nutrition and high moisture content, and is easily infected by microorganisms to decay and deteriorate in the processing and preservation processes, so that economic loss is caused, and the health of human is damaged. The fresh-keeping color fixative can inhibit or kill microorganisms and play a role in preventing and delaying food deterioration, so that the research on the efficient and safe fresh-keeping color fixative is particularly important for the development of frozen flour products.

At present, food fresh-keeping color fixative can be generally divided into chemical fresh-keeping color fixative, biological fresh-keeping color fixative and composite fresh-keeping color fixative, wherein the most widely used chemical fresh-keeping color fixative is such as benzoic acid, sorbic acid and salts thereof, p-hydroxybenzoic acid esters and the like. However, long-term research shows that some synthetic fresh-keeping color fixative has the properties of carcinogenicity and teratogenicity and is easy to cause food poisoning and the like. Along with the improvement of living standard of people, the requirements of people on the fresh-keeping color fixative are higher and higher, and the fresh-keeping color fixative is required to be safe and nontoxic and is required to be nutritive and functional.

Therefore, the technical personnel in the field need to solve the problem of how to provide a fresh-keeping color fixative for frozen flour products, which is safe, nutritional and low in price.

Disclosure of Invention

In view of the above, the present invention aims to provide a fresh-keeping color fixative for frozen dough products, a preparation method and an application thereof, so as to solve the defects in the prior art.

In order to achieve the purpose, the invention adopts the following technical scheme:

the fresh-keeping color fixative for the frozen flour products comprises the following raw materials in parts by weight: 60-80 parts of glyceryl monocaprylate, 20-30 parts of alginate, 10-20 parts of dietary alkali, 10-20 parts of potassium sorbate and 5-10 parts of nisin;

preferably: 65-75 parts of glycerol monocaprylate, 22-28 parts of alginate, 12-18 parts of dietary alkali, 12-18 parts of potassium sorbate and 6-9 parts of nisin;

more preferably: 70 parts of glycerol monocaprylate, 25 parts of alginate, 15 parts of dietary alkali, 15 parts of potassium sorbate and 8 parts of nisin.

The invention has the beneficial effects that:

the glyceryl monocaprylate is an intermediate metabolite of fat, is a novel nontoxic high-efficiency broad-spectrum preservative, and has inhibitory effects on gram bacteria, mold and yeast. Meanwhile, the excellent emulsifying property of the product has obvious help for stabilizing food form, improving tissue structure and optimizing product quality, and can be widely applied to raw and wet flour products (such as noodles, dumpling wrappers, pure roll wrappers and wheat baking wrappers), cakes, double-baked food stuffing, surmounted snacks and meat sausage.

The alginate not only enables the frozen flour product to have stronger antibacterial property, moisture retention and film forming property, guarantees the preservative property of the frozen flour product and prolongs the quality guarantee period, but also enables the frozen flour product to keep certain moisture content, effectively prevents starch from aging, simultaneously, the glyceryl monocaprylate and the alginate play a synergistic effect together, further inhibits the problem of starch aging, guarantees the taste of the frozen flour product and prolongs the fresh-keeping quality guarantee period of the frozen flour product.

The potassium sorbate can inhibit the activity of dehydrogenase in microorganisms, especially mould cells, and is combined with sulfydryl in an enzyme system, so that various important enzyme systems are damaged, and the aims of bacteriostasis and corrosion prevention are fulfilled. The potassium sorbate is an unsaturated fatty acid salt, can be assimilated into water and carbon dioxide in the body, has the bacteriostatic effect 5-10 times higher than that of the traditional sodium benzoate, and has the toxicity only one fifth of that of the sodium benzoate.

The nisin has an efficient antiseptic function, does not have the characteristic pungent smell of the traditional fresh-keeping color fixative calcium propionate, ensures the taste of frozen flour products, and does not have adverse effect on the health of human bodies.

Further, the alginate is any one of sodium alginate, potassium alginate and calcium alginate.

The further technical scheme has the beneficial effects that the alginate selected by the invention has a wide antibacterial function and plays a role in keeping fresh and protecting color.

Further, the edible alkali is any one of potassium carbonate, sodium carbonate and calcium hydroxide.

The edible alkali selected by the invention can increase the gluten strength of the frozen flour product, prevent acid return, and endow the frozen flour product with bright yellow color, chewy taste and unique flour flavor.

A preparation method of a fresh-keeping color fixative for frozen flour products comprises the following steps:

(1) weighing the raw materials according to the parts by weight of the fresh-keeping color fixative for the frozen flour products;

(2) respectively sieving glyceryl monocaprylate, alginate, edible alkali, potassium sorbate and nisin by a sieve of 100-200 meshes;

(3) adding the sieved glyceryl monocaprylate, alginate and potassium sorbate into deionized water, and stirring until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the screened dietary alkali into the mixed solution, heating to 50-60 ℃, adding nisin, stirring to mix uniformly, cooling, and concentrating in vacuum to obtain the frozen dough product fresh-keeping color fixative.

Further, in the step (3), the stirring speed is 80-120r/min, and the time is 10-20 min.

Further, in the step (4), the stirring speed is 50-80r/min, and the time is 20-30 min.

The invention also claims application of the fresh-keeping color fixative for the frozen flour products or the frozen flour products prepared by the preparation method in preparation of the frozen flour products.

Furthermore, the addition amount of the fresh-keeping color fixative for the frozen flour products is 1 to 2 percent of the mass of the flour.

According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:

1. the fresh-keeping color fixative for the frozen flour products adopts natural components, has the function of preventing starch from aging, effectively prolongs the fresh-keeping color-protecting period of the frozen flour products, and ensures the mouthfeel of the frozen flour products.

2. The fresh-keeping color fixative for frozen flour products has the advantages of strong antibacterial property, safety, no toxicity, good water solubility, wide action range, no environmental pollution and the like, can be degraded into normal components of food in the digestive tract of a human body, does not influence the flora in the digestive tract, and also has certain nutritive value.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The fresh-keeping color fixative for the frozen flour products comprises the following raw materials by weight: 6kg of glyceryl monocaprylate, 20kg of sodium alginate, 10kg of potassium carbonate, 10kg of potassium sorbate and 5kg of nisin;

the preparation method of the fresh-keeping color fixative for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the parts by weight of the fresh-keeping color fixative for the frozen flour products;

(2) respectively sieving glyceryl monocaprylate, sodium alginate, potassium carbonate, potassium sorbate and nisin by a 100-mesh sieve;

(3) adding the sieved glyceryl monocaprylate, sodium alginate and potassium sorbate into deionized water, and stirring at the speed of 80r/min for 10min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the sieved potassium carbonate into the mixed solution, then heating to 50 ℃, adding nisin, stirring at the speed of 50r/min for 20min until the nisin is uniformly mixed, cooling, and concentrating in vacuum to obtain the fresh-keeping color fixative for the frozen flour products.

Example 2

The fresh-keeping color fixative for the frozen flour products comprises the following raw materials by weight: 65kg of glyceryl monocaprylate, 22kg of sodium alginate, 12kg of potassium carbonate, 12kg of potassium sorbate and 6kg of nisin;

the preparation method of the fresh-keeping color fixative for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the parts by weight of the fresh-keeping color fixative for the frozen flour products;

(2) respectively sieving glyceryl monocaprylate, sodium alginate, potassium carbonate, potassium sorbate and nisin by a 100-mesh sieve;

(3) adding the sieved glyceryl monocaprylate, sodium alginate and potassium sorbate into deionized water, and stirring at the speed of 80r/min for 10min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the sieved potassium carbonate into the mixed solution, then heating to 50 ℃, adding nisin, stirring at the speed of 50r/min for 20min until the nisin is uniformly mixed, cooling, and concentrating in vacuum to obtain the fresh-keeping color fixative for the frozen flour products.

Example 3

The fresh-keeping color fixative for the frozen flour products comprises the following raw materials by weight: 75kg of monocaprylic acid glyceride, 28kg of potassium alginate, 18kg of sodium carbonate, 18kg of potassium sorbate and 9kg of nisin;

the preparation method of the fresh-keeping color fixative for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the parts by weight of the fresh-keeping color fixative for the frozen flour products;

(2) respectively sieving glyceryl monocaprylate, potassium alginate, sodium carbonate, potassium sorbate and nisin with a 200-mesh sieve;

(3) adding the sieved glyceryl monocaprylate, potassium alginate and potassium sorbate into deionized water, and stirring at the speed of 120r/min for 20min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the sieved sodium carbonate into the mixed solution, then heating to 60 ℃, adding nisin, stirring at the speed of 80r/min for 30min until the mixture is uniformly mixed, cooling, and concentrating in vacuum to obtain the fresh-keeping color fixative for the frozen flour products.

Example 4

The fresh-keeping color fixative for the frozen flour products comprises the following raw materials by weight: 80kg of glyceryl monocaprylate, 30kg of calcium alginate, 20kg of calcium hydroxide, 20kg of potassium sorbate and 10kg of nisin;

the preparation method of the fresh-keeping color fixative for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the parts by weight of the fresh-keeping color fixative for the frozen flour products;

(2) respectively sieving glyceryl monocaprylate, calcium alginate, calcium hydroxide, potassium sorbate and nisin with a 200-mesh sieve;

(3) adding the sieved glyceryl monocaprylate, calcium alginate and potassium sorbate into deionized water, and stirring at the speed of 120r/min for 20min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the sieved calcium hydroxide into the mixed solution, heating to 60 ℃, adding nisin, stirring at the speed of 80r/min for 30min until the nisin is uniformly mixed, cooling, and concentrating in vacuum to obtain the fresh-keeping color fixative for the frozen dough products.

Example 5

The fresh-keeping color fixative for the frozen flour products comprises the following raw materials by weight: 70kg of glyceryl monocaprylate, 10kg of sodium alginate, 5kg of potassium alginate, 5kg of calcium alginate, 25kg of alginate, 5kg of potassium carbonate, 5kg of sodium carbonate, 5kg of calcium hydroxide, 15kg of potassium sorbate and 8kg of nisin;

the preparation method of the fresh-keeping color fixative for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the parts by weight of the fresh-keeping color fixative for the frozen flour products;

(2) respectively sieving glyceryl monocaprylate, sodium alginate, potassium alginate, calcium alginate, potassium carbonate, sodium carbonate, calcium hydroxide, potassium sorbate and nisin with 150-mesh sieve;

(3) adding the sieved glyceryl monocaprylate, sodium alginate, potassium alginate, calcium alginate and potassium sorbate into deionized water, and stirring at the speed of 100r/min for 15min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the sieved potassium carbonate, sodium carbonate and calcium hydroxide into the mixed solution, then heating to 55 ℃, adding nisin, stirring at the speed of 60r/min for 25min until the nisin is uniformly mixed, cooling, and concentrating in vacuum to obtain the fresh-keeping color fixative for the frozen dough products.

Performance testing

The fresh-keeping color fixative for frozen flour products and five parts of flour prepared in the embodiments 1-5 are respectively taken, 20g of the fresh-keeping color fixative for frozen flour products is respectively added into every 1kg of flour, the flour without the modifier is taken as a comparative example, then the frozen dumplings are respectively prepared, the dumplings are taken out after being stored in a refrigeration house for six months, and the sensory indexes (tissue form, color and luster, flavor and smell) and the total number of colonies are respectively measured according to the method of the national standard GB 19295-2011 (national standard for food safety-quick-frozen flour rice products). The test results are shown in table 1.

TABLE 1 organoleptic index and microbial content of frozen dumplings of examples 1-5 and comparative example

As can be seen from Table 1, the frozen dumplings prepared by using the fresh-keeping color fixative for frozen flour products prepared in the embodiments 1-5 of the invention have the same shape as the original one, do not deform or damage, do not frost on the surface, have white surface, normal taste and smell, and have the total number of colonies less than or equal to 2000CFU/g, which all meet the corresponding standards of the national standard GB 19295-; the frozen dumplings prepared in the comparative example were slightly deformed, damaged, frosted on the surface, creamy yellow, slightly tasted, and smelled, and the total number of colonies was 150000 CFU/g.

The tests prove that the fresh-keeping color fixative for the frozen flour products adopts natural components, has the function of preventing starch from aging, effectively prolongs the fresh-keeping color-protecting period of the frozen flour products, and ensures the mouthfeel of the frozen flour products.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.