阅读说明：本技术 一种提升发酵面食品质的麦麸基多糖-蛋白复合乳化剂生产技术 (Production technology of wheat bran-based polysaccharide-protein composite emulsifier for improving quality of fermented wheaten food ) 是由 王沛 侯翠丹 顾振新 杨润强 于 2019-09-18 设计创作，主要内容包括：本发明涉及一种提升发酵面食品质的麦麸基多糖-蛋白复合乳化剂生产技术,属于食品添加剂领域,其特征在于以小麦麸皮为原料,经碱溶、酸沉后制得麦麸蛋白,经碱溶、醇沉、酶解制取麦麸多糖,利用羰氨反应制备麦麸多糖-蛋白复合物,将其添至发酵面食中,能使油脂乳化分散均匀,产品具有良好的内部组织结构,且产品货架期延长。本发明生产的乳化剂具有乳化性能好、生产可行性高、安全无污染等特点,麦麸多糖-蛋白复合乳化剂添加量为面粉质量的0.5％～2.0％,最终产品比容增加8％～20％,硬度下降10％～20％,发酵面食货架期延长8～15天,是一种高效、健康的面制品改良剂。(The invention relates to a production technology of a wheat bran-based polysaccharide-protein composite emulsifier for improving the quality of fermented wheaten food, which belongs to the field of food additives and is characterized in that wheat bran is used as a raw material, wheat bran protein is prepared by alkali dissolution and acid precipitation, wheat bran polysaccharide is prepared by alkali dissolution, alcohol precipitation and enzymolysis, a wheat bran polysaccharide-protein composite is prepared by using a carbonyl ammonia reaction, and the wheat bran polysaccharide-protein composite is added into the fermented wheaten food, so that grease can be emulsified and dispersed uniformly, the product has a good internal tissue structure, and the shelf life of the product is prolonged. The emulsifier produced by the invention has the characteristics of good emulsifying property, high production feasibility, safety, no pollution and the like, the addition amount of the wheat bran polysaccharide-protein composite emulsifier is 0.5-2.0% of the flour quality, the specific volume of the final product is increased by 8-20%, the hardness is reduced by 10-20%, the shelf life of the fermented wheaten food is prolonged by 8-15 days, and the wheat bran polysaccharide-protein composite emulsifier is an efficient and healthy flour product improver.)

1. A production technology of a wheat bran polysaccharide-protein composite emulsifier for improving the quality of fermented wheaten food is characterized in that wheat bran is used as a raw material, wheat bran protein is prepared by alkali dissolution and acid precipitation, wheat bran polysaccharide is prepared by alkali dissolution, alcohol precipitation and enzymolysis, and then the wheat bran polysaccharide-protein composite emulsifier is prepared by using a carbonylamino reaction, and specifically comprises the following steps:

(1) alkali dissolution and acid precipitation: after removing impurities, crushing and sieving, uniformly mixing wheat bran with 0.2-0.4M NaOH solution with the mass-to-volume ratio (w/v) of 10-15 times, adjusting the pH to 10.0-11.0, stirring for 2-6 h at 70-90 ℃, adjusting the pH to 4.0-5.0, standing for 6-8 h, centrifuging, washing precipitates with clear water, and then drying by hot air according to a known method to obtain the wheat bran protein;

(2) alkali dissolution and alcohol precipitation: adjusting the pH value of a supernatant obtained after alkali dissolution, acid precipitation and standing to 11.0-12.0, stirring for 8-12 h at the temperature of 60-80 ℃, then adjusting the pH value to 6.5-7.5, adding absolute ethyl alcohol until the concentration of the ethyl alcohol in the system is 60% -70%, stirring for 30-60 min, standing for 12-16 h at the temperature of 4 ℃, centrifuging, washing precipitates, and drying the precipitates by hot air according to a known method to obtain wheat bran polysaccharide;

(3) performing enzymolysis on wheat bran polysaccharide: preparing 10-20% (w/v) aqueous solution of wheat bran polysaccharide, adding xylanase with 800-1000 enzyme activity units per gram of wheat bran polysaccharide, reacting for 2-3 h at 40-50 ℃, inactivating enzyme in boiling water bath for 10min, centrifuging to obtain supernatant, and freeze-drying according to a known method;

(4) preparing a wheat bran polysaccharide-protein composite emulsifier: fully grinding and uniformly mixing the wheat bran polysaccharide and the wheat bran protein after enzymolysis in a grinder according to the mass ratio of 1: 2-1: 4(w/w), then demodulating to 6-8% (w/v) by using pure water, freeze-drying, grinding, sieving by using a 120-mesh sieve, and carrying out dry heat treatment under the conditions that the humidity is 70-80% and the temperature is 70-80 ℃ for 24-36 hours to obtain the wheat bran polysaccharide-protein compound.

2. The production technology of the wheat bran-based polysaccharide-protein composite emulsifier for improving the quality of the fermented pasta is characterized in that the wheat bran-based polysaccharide-protein composite emulsifier can be used in fermented pasta products such as bread, steamed sponge cakes, steamed rolls and pizza, the addition amount of the wheat bran-based polysaccharide-protein composite emulsifier is 0.5-2.0% of the mass of flour, the specific volume of a final product is increased by 8-20%, the hardness is reduced by 10-20%, and the shelf life is prolonged by 8-15 days.

One, the technical field

The invention relates to a production technology of a wheat bran-based polysaccharide-protein composite emulsifier for improving the quality of fermented wheaten food, belonging to the field of food additives.

Second, technical background

The emulsifier is a surface active substance, and one end of the inside of the emulsifier molecule has hydrophilic characteristic, and the other end has oleophilic characteristic, so that the grease can be emulsified and dispersed uniformly in the dough preparation process. During the baking process of the bread, a uniform honeycomb internal structure can be obtained. Polysaccharides and proteins are common emulsifiers in food products, and mainly play a role in emulsifying and preventing starch from aging. In addition, the emulsifier can also strengthen a gluten network structure in the bread production, so that the bread is increased in volume, soft in texture, prolonged in storage life and the like.

Bran is a major by-product of wheat processing and accounts for 20% of the total processing amount. The annual output of the bran in China is about 7000-8000 ten thousand tons, the bran is basically applied to the feed industry, and the deep processing and recycling degree is low. The bran contains more dietary fiber polysaccharide and more abundant protein. The wheat bran polysaccharide mainly contains araboxylan, glucan and the like, has physiological functions of enhancing immunity, preventing cancer, resisting tumors, relaxing bowel, resisting oxidation, preventing cardiovascular diseases, type II diabetes and the like, and is an ideal health food ingredient. Wheat bran protein is a high quality protein, has a high lysine content, and contains a variety of essential amino acids. Due to its good thickening and water retention, wheat bran polysaccharides are commonly used as stabilizers. Polysaccharide and protein spontaneously generate an ammonia carbonyl reaction by a dry-heat method, and epsilon-amino of the protein reacts with the reducing carbonyl tail end of the polysaccharide to obtain a covalent compound, so that the emulsibility, the thermal stability and the like of the protein can be greatly improved. And the reaction can be carried out spontaneously only by heating without chemical reagents, so that the problem of chemical reagent residue is greatly avoided, and the method has a wide application prospect.

Currently, there are a wide variety of commercially available emulsifiers, but these emulsifiers are complex in composition and consist of a variety of complexes. For example, the patent publication No. CN 106070415a (2016, 09/11) discloses a multifunctional food compound emulsifier, wherein the food modifier comprises glycerol monostearate, sucrose fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, wheat germ powder, ascorbic acid, sorbitol, tween, ammonium aluminum sulfate and sodium bicarbonate, and the components are complex. The low utilization rate and economic added value of wheat bran also are the main problems of hindering the high-value utilization of wheat bran. The patent (publication No. CN 109349500A, published 2019, 02 and 19) discloses a method for extracting wheat flour from wheat bran, and the utilization rate of the wheat bran is only 4-8%. The emulsifier prepared by utilizing the wheat bran component has simple and safe components, and can greatly improve the economic added value of the wheat bran.

The invention takes wheat bran as raw material, the wheat bran protein is prepared by alkali dissolution and acid precipitation, the wheat bran polysaccharide is prepared by alkali dissolution, alcohol precipitation and enzymolysis, the wheat bran polysaccharide-protein composite emulsifier is prepared by ammonia carbonyl reaction, and the wheat bran polysaccharide-protein composite emulsifier is added into dough, thereby obviously improving the quality of fermented wheaten food and prolonging the shelf life of the product.

Third, the invention

The technical problem is as follows:

the invention aims to provide a production technology of a wheat bran polysaccharide-protein composite emulsifier for improving the quality of fermented wheaten food.

The technical scheme is as follows:

the technology of the invention is as follows: the preparation method comprises the following steps of taking wheat bran as a raw material, preparing wheat bran protein through alkali dissolution and acid precipitation, preparing wheat bran polysaccharide through alkali dissolution, alcohol precipitation and enzymolysis, and preparing the wheat bran polysaccharide-protein composite emulsifier through ammonia carbonyl reaction, wherein the method comprises the following steps:

(1) alkali dissolution and acid precipitation: after removing impurities, crushing and sieving, uniformly mixing wheat bran with 0.2-0.4M NaOH solution with the mass-to-volume ratio (w/v) of 10-15 times, adjusting the pH to 10.0-11.0, stirring for 2-6 h at 70-90 ℃, and adjusting the pH to 4.0-5.0 by using 1.0M acetic acid solution, wherein the pH is preferably 4.5, and the pH is a protein isoelectric point; standing for 6-8 h, centrifuging, washing the precipitate with clear water, and drying with hot air at 40-50 ℃ and 0.6-0.8 m/s to obtain wheat bran protein;

(2) alkali dissolution and alcohol precipitation: adjusting the pH of a supernatant obtained after alkali dissolution, acid precipitation and standing to 11.0-12.0 by using 0.3M NaOH, stirring for 8-12 h at the temperature of 60-80 ℃, and adjusting the pH to 6.5-7.5 by using 0.5M acetic acid solution, wherein the preferable pH is 7.0, and the solution is neutral; adding absolute ethyl alcohol until the concentration of the ethyl alcohol in the system is 60-70%, preferably the concentration of the ethyl alcohol is 65%, and the solubility of the polysaccharide is lowest at the concentration; stirring for 30-60 min, standing at 4 ℃ for 12-16 h, centrifuging, washing the precipitate, and drying with hot air at 60-70 ℃ and 0.6-0.8 m/s to obtain wheat bran polysaccharide;

(3) performing enzymolysis on wheat bran polysaccharide: preparing 10-20% (w/v) aqueous solution of wheat bran polysaccharide, adding xylanase with 800-1000 enzyme activity units into each gram of wheat bran polysaccharide, reacting for 2-3 h at 40-50 ℃, then inactivating enzyme in boiling water bath for 10min, centrifuging to obtain supernatant, freeze-drying, wherein the refrigeration temperature of a plate layer of a freeze dryer is-60-70 ℃, and the drying pressure is 20-50 Pa;

(4) preparing a wheat bran polysaccharide-protein composite emulsifier: fully grinding and uniformly mixing the wheat bran polysaccharide and the wheat bran protein after enzymolysis in a grinder according to the mass ratio of 1: 2-1: 4(w/w), then demodulating to 6-8% (w/v) by using pure water, freeze-drying, grinding, sieving by using a 120-mesh sieve, and carrying out dry heat treatment under the conditions that the humidity is 70-80% and the temperature is 70-80 ℃, wherein the reaction time is 24-36 hours, so as to obtain a wheat bran polysaccharide-protein compound; preferably, the polysaccharide and the protein are mixed according to the mass ratio of 1: 2, the humidity is 75%, the temperature is 75 ℃, the reaction time is 30h, the reaction degree of polysaccharide carbonyl and protein amino is maximum, and the emulsifying performance of the obtained compound is optimal. When the flour is added into a bread formula in an amount of 2% (w/w) of the flour, the bread specific volume is increased by 20%, the hardness is reduced by 20%, and the shelf life of the bread is prolonged by 15 days (Table 1).

TABLE 1 influence of wheat bran polysaccharide-protein emulsifier on bread quality

Has the advantages that:

compared with the prior art, the production technology of the wheat bran-based polysaccharide-protein composite emulsifier for improving the quality of the fermented wheaten food has the following advantages:

(1) the invention takes wheat bran as raw material to produce wheat bran polysaccharide and protein, thus realizing high-efficiency value-added utilization of byproducts;

(2) the method adopts the carbonylamino reaction to prepare the wheat bran-based polysaccharide-protein composite emulsifier, and has the advantages of mild reaction conditions, high production feasibility, safety and no pollution;

(3) the wheat bran-based polysaccharide-protein composite emulsifier produced by the invention has the characteristics of low addition amount, good emulsifying property and the like, can be used for fermented flour products such as bread, steamed sponge cakes, steamed rolls and pizza, the addition amount is 0.5-2% of the mass of flour, the specific volume of a final product is increased by 8-20%, the hardness is reduced by 10-20%, and the shelf life is prolonged by 8-15 days.

Fourth, detailed description of the invention

The invention will be further described in detail with reference to the following specific examples:

taking bread as an example, the basic formula comprises 100g of wheat flour, 50g of water, 10g of white granulated sugar, 10g of butter, 2g of yeast and 1g of salt, and 0.5-2% of wheat bran polysaccharide-protein composite emulsifier is added for kneading dough. The production process flow comprises: raw materials → flour → fermentation → mold filling and fermentation → baking → cooling → packaging.

Example 1

Removing impurities from wheat bran, crushing, sieving with a 100-mesh sieve, uniformly mixing with a 0.4M NaOH solution with the mass-to-volume ratio of 10 times (w/v), adjusting the pH to 11.0, stirring at 70 ℃ for 6 hours, adjusting the pH to 4.5, standing for 6-8 hours, centrifuging at 6000g for 20min, washing the precipitate with clear water, and drying with hot air at the temperature of 40-50 ℃ and the air speed of 0.6-0.8M/s to obtain the wheat bran protein; adjusting the pH of the clear liquid to 11.0 by using 0.3M NaOH, stirring at 60 ℃ for 12h, adjusting the pH to 7.0, adding absolute ethyl alcohol until the concentration of the ethyl alcohol in the system is 65%, stirring for 30min, standing at 4 ℃ for 12-16 h, centrifuging at 5000g for 10min, washing the precipitate by using clear water, and drying by using hot air at 60-70 ℃ at the air speed of 0.6-0.8M/s to obtain wheat bran polysaccharide; preparing 10% (w/v) wheat bran polysaccharide aqueous solution, adding xylanase, reacting at 40 ℃ for 3h, adding 1000 xylanase activity units into each gram of polysaccharide, inactivating enzyme in boiling water bath for 10min after hydrolysis is finished, centrifuging for 10min at 5000g, and freeze-drying the supernatant; fully grinding and uniformly mixing the wheat bran polysaccharide and the wheat bran protein after enzymolysis in a grinding machine according to the mass ratio of 1: 2(w/w), dissolving with water to be regulated to 6% (w/v), grinding and sieving with a 120-mesh sieve after freeze drying, wherein the refrigeration temperature of a freeze dryer plate layer is-60 to-70 ℃, and the pressure of a drying chamber is 20-50 Pa; and (3) performing dry heat treatment at 75% humidity and 75 ℃ for 30h to obtain the wheat bran polysaccharide-protein complex.

Mixing the wheat bran polysaccharide-protein complex with flour, water and other required raw materials for making bread, wherein the addition amount of the composite emulsifier is 2.0% of the mass of the flour, and then carrying out processes of kneading, fermenting, mold filling and proofing, baking, cooling and the like to obtain the bread. The bread specific volume is increased by 20%, the hardness is reduced by 20%, and the shelf life is prolonged by 15 days.

Example 2

The steps of removing impurities from wheat bran, crushing and the like are the same as the example 1. Uniformly mixing wheat bran powder and 0.3M NaOH solution with the mass-to-volume ratio (w/v) being 12 times, adjusting the pH value to 10.5, stirring for 4 hours at 80 ℃, adjusting the pH value to 4.0, standing, centrifuging, washing, drying and the like, and the steps are the same as the step of example 1; adjusting the pH of the obtained clear solution to 11.5 by using 0.3M NaOH solution, stirring for 10h at 70 ℃, adjusting the pH to 7.0, adding absolute ethyl alcohol until the concentration of the system ethyl alcohol is 70%, stirring for 45min, standing for 12-16 h at 4 ℃, centrifuging, and drying the solution, which are the same as the steps in the embodiment 1; preparing 15% (w/v) wheat bran polysaccharide aqueous solution, adding xylanase, reacting at 45 ℃ for 2.5h, adding xylanase 900 enzyme activity unit to each gram of polysaccharide, centrifuging, drying and the like, and performing the same steps as the example 1; grinding the wheat bran polysaccharide and the wheat bran protein after enzymolysis in a grinding machine according to the mass ratio of 1: 3(w/w), uniformly mixing, dissolving with water to 7% (w/v), freeze-drying, grinding and the like, wherein the steps are the same as in example 1; and (3) performing dry heat treatment at the humidity of 70% and the temperature of 80 ℃ for 24 hours to obtain the wheat bran-based polysaccharide-protein complex.

The wheat bran polysaccharide-protein complex is mixed with flour, water and other required bread making raw materials, the addition amount of the composite emulsifier is 1.0 percent of the mass of the flour, and the rest steps are the same as the step 1. The bread specific volume is increased by 13%, the hardness is reduced by 15%, and the shelf life is prolonged by 12 days.

Example 3

The steps of removing impurities from wheat bran, crushing and the like are the same as the example 1. Uniformly mixing wheat bran powder and 0.2M NaOH solution with the mass-to-volume ratio (w/v) of 15 times, adjusting the pH to 10.0, stirring for 2 hours at 90 ℃, adjusting the pH to 5.0, standing, centrifuging, washing, drying and the like, and the steps are the same as the step of example 1; adjusting the pH of the obtained clear solution to 12.0 by using 0.3M NaOH solution, stirring for 8h at 80 ℃, adjusting the pH to 7.0, adding absolute ethyl alcohol until the concentration of the system ethanol is 60%, stirring for 60min, standing for 12-16 h at 4 ℃, centrifuging, and drying the solution, which are the same as the steps in the embodiment 1; preparing 20% (w/v) wheat bran polysaccharide aqueous solution, adding xylanase, reacting at 50 ℃ for 3h, adding xylanase 800 enzyme activity unit into each gram of polysaccharide, centrifuging, drying and the like, and performing the same steps as in example 1; dissolving the wheat bran polysaccharide and wheat bran protein in a mortar according to the mass ratio of 1: 4(w/w) to 8% (w/v) with water, freeze-drying, grinding and the like, and performing the same steps as the example 1; and (3) performing dry heat treatment at 70 ℃ for 36h under the humidity of 80% to obtain the wheat bran-based polysaccharide-protein complex.

The wheat bran polysaccharide-protein complex is mixed with flour, water and other required bread making raw materials, the addition amount of the composite emulsifier is 0.5 percent of the mass of the flour, and the rest steps are the same as the step 1. The bread specific volume is increased by 8%, the hardness is reduced by 10%, and the shelf life is prolonged by 8 days.

The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, but all such changes or substitutions shall fall within the protection scope of the claims of the present invention.