CN103652867B - 一种保健亚麻粉及其生产方法 - Google Patents
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- CN103652867B CN103652867B CN201310615228.7A CN201310615228A CN103652867B CN 103652867 B CN103652867 B CN 103652867B CN 201310615228 A CN201310615228 A CN 201310615228A CN 103652867 B CN103652867 B CN 103652867B
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Abstract
本发明属保健功能食品技术领域,为解决亚麻粉营养物质缺失、产品质量不稳定,易氧化而使产品储存时间变短等问题,提供了一种保健亚麻粉及其生产方法。以30%-50%的亚麻粉为主料,以50%-70%的辅料,以添加量为亚麻粉的0.01%-0.1%的茶多酚、添加量为亚麻粉的0.01%-0.1%的L-抗坏血酸棕榈酸酯、添加量为亚麻粉的0.005%-0.08%的维生素E组成的复合抗氧化剂组合而成,辅料为大米、小麦粉、燕麦、小杂粮中的任意一种或任意几种以任意比例混合而成的混合物。本发明为方便冲调食品,营养丰富,安全方便,适合各年龄段的人群食用。对人体有独特的生理功效,有降低心血管疾病的发病率和猝死率,促进大脑发育,保护视力,抗衰老等作用。复合抗氧化剂延长了食品的货架期,同时强化了营养价值。
Description
技术领域
本发明属于保健功能食品技术领域,具体涉及一种保健亚麻粉及其生产方法。
背景技术
亚麻籽中含有丰富的营养物质,亚麻籽的平均脂肪含量约41%,多不饱和脂肪酸含量占总脂肪酸含量的73%,其中人体必须脂肪酸ω-3系的α-亚麻酸(α-Linolenic acid ALA)含量占亚麻籽中总脂肪酸含量的59%,α-亚麻酸是Ω-3型多不饱和脂肪酸的主要成分之一,也是ω-3型多不饱和脂肪酸其他两种成分DHA和EPA的母体,其代谢产物具有降血脂降血压抑制血小板凝聚减少血栓形成抗癌等药理作用,在医药保健品等领域有广阔的开发前景。
亚麻粉中起保健功能的有效成分是α—亚麻酸,α-亚麻酸作为人体必需不饱和脂肪酸,具有很多的生理功能,因此在医药、食品等领域需求广泛。由于α-亚麻酸迄今不能人工合成,只能依赖于自然资源,亚麻油是重要的α-亚麻酸来源资源。
亚麻籽中蛋白含量相对较高,亚麻蛋白含有人体所需的全部必需氨基酸。亚麻籽中天冬氨酸、谷氨酸、异亮氨酸、蛋氨酸和精氨酸含量比大豆相更高。亚麻蛋白可以影响血液当中葡萄糖含量,与植物胶结合,刺激胰岛素的分泌,从而减少血糖过多。亚麻蛋白质与可溶性多糖相结合,能起膳食纤维的作用。此外,亚麻蛋白还具有高持水性、乳化性和起泡性等功能特性,使得亚麻蛋白具有很好的开发利用价值。
亚麻木酚素是以2,3-二苯基丁烷为骨架的二酚类化合物,亚麻籽中主要含有开环异落叶松树脂酚(SECO)和乌台树脂酚(MAT)。通常SECO是以SDG(开环异落叶松树脂酚二葡萄糖苷)的形式存在的,SDG存在两种空间异构体。其结构在芳香环上除了含有酚羟基外,还含有其他的基团。亚麻木酚素是一种植物雌激素,在肠内能被菌类转换成可抗癌的化合物,它对雌激素依赖性疾病如乳腺癌、前列腺癌、经期综合症、骨质疏松有预防作用。近年来欧美发达国家开始逐渐在保健食品中添加亚麻木酚素,并取得了良好的保健效果。
在亚麻籽中不饱和脂肪酸的含量很高,这就导致了亚麻粉极易氧化的特点,有非常强的还原性,高温、空气中的氧气、紫外线以及一些重金属离子都可以将其氧化。亚麻籽的氧化哈败会造成原料的浪费和经济效益的减少,延长亚麻粉的货架期十分重要。利用抗氧化剂对亚麻粉货架期的作用效果,获得最佳抗氧化剂对亚麻粉生产十分重要。
亚麻粉酸败变苦一般分为三个阶段:首先是游离脂肪酸增加,酸度增高;其次是油脂中沉淀物增多,透明度变小,颜色变深,混浊度增大;最后酸败,产生酸和苦的滋味及气味,食用品质大为降低,导致不能食用。酸败过程也使亚麻油中的营养素遭到破坏。影响亚麻粉酸败的外界因素主要包括:温度:油脂酸败的速度与温度密切相关,温度升高则油脂的酸败速度加快,温度每升高10℃,酸败速度一般会加快1倍。空气对油脂酸败的影响主要是氧的作用。
亚麻粉酸败的原因很多,主要原因是空气中氧和水分的作用,使油脂发生了复杂的化学变化。亚麻粉酸败具有哈喇味,这种味道会使人感到不快,其来源是油脂酸败时生成了具有挥发性的低分子醛、酸。酸败油脂中还存在没有挥发性的高分子醛、酸及过氧化物等。因此亚麻粉酸败后的油脂酸值、过氧化值会增大,碘值下降。亚麻粉在储存时,其中的不饱和酸酯特别是高度不饱和酸酯很容易被空气中的氧所氧化而生成过氧化物。油脂中含不饱和酸酯越多,氧化酸败越容易发生,脂肪酸酯氧化速度最快。氧化的油脂中均存在过氧化物的分解产物--醛。它可以进一步氧化成酸,从而导致油脂酸败。除醛以外,酸败油脂中还常常存在酮类物质,它们可氧化而成,也可由油脂中微生物的活动而得到。油脂的这种酸败叫做酮式酸败,未精制过的油脂易发生这种酸败。
申请号为201210261548.2的专利公布了一种即食保健亚麻粉及其制备方法,所述即食保健亚麻粉是按质量比为1 :2 的脱毒亚麻籽粉和脱脂亚麻粕粉组合而成,其营养组分不完善,亚麻粉容易氧化使其哈败,导致货架期变短,也就是保质期变短。
发明内容
本发明为了解决现有亚麻粉营养物质缺失、产品质量不稳定,易氧化而使产品储存时间变短等问题,提供了一种保健亚麻粉及其生产方法。
本发明是由如下技术方案实现的:一种保健亚麻粉,以30%-50%的亚麻粉为主料,以50%-70%的辅料,以添加量为亚麻粉的0.01%-0.1%的茶多酚、添加量为亚麻粉的0.01%-0.1%的L-抗坏血酸棕榈酸酯、添加量为亚麻粉的0.005%-0.08%的维生素E组成的复合抗氧化剂组合而成,所述辅料为大米、小麦粉、燕麦、小杂粮中的任意一种或任意几种以任意比例混合而成的混合物。所述小杂粮为高粱、谷子、荞麦、大麦、黍子、薏仁、籽粒苋以及芸豆、绿豆、红小豆、赤豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的任意一种或任意几种以任意比例混合而成的混合物。
一种保健亚麻粉的生产方法,包括如下步骤:(1)亚麻籽0-10℃低温粉碎,150℃~195℃高温炒制8-15min,使亚麻粉水分含量低于4%,然后研磨粉碎到80-100目;(2)辅料研磨粉碎到80-100目,(3)将亚麻籽粉、辅料粉、复合抗氧化剂按比例混合均匀,70-90℃微波杀菌7-8min,包装即可。
本发明所制备的保健亚麻粉浅黄色,且色泽均匀一致、无焦糊及其它异味、产品呈干燥疏松的粉末状或微粒状,无结块、无霉变。
亚麻籽经过烘烤可增强其自身的香味,赋予食品优良的口感,并且可以去除有害物质生氰糖苷,选择合适的烘烤温度可以产生最大限度的去毒作用,找到最有利于香味挥发的温度使得食品更容易被公众认可。
辅料的添加,在保证产品营养摄均衡的同时,可利用辅料的颜色增强产品的颜色要求,增强食欲。增添茶多酚、L-抗坏血酸棕榈酸酯、维生素E为复合抗氧化剂,通过阻断自由基链式反应的方法延缓产品中不饱和脂肪酸的氧化哈败,保证产品质量及风味口感。利用复合抗氧化剂以延长亚麻糊食品的货架期,同时抗氧化剂本身的营养可以强化产品的营养价值。
保健亚麻粉营养特点概括起来,主要有以下几点:利用亚麻全部营养,食用纤维较丰富;含有丰富的不饱和和脂肪酸—ω-3脂肪酸;含有丰富的维生素A、B族;含有丰富的人体必需的微量元素Zn、Fe、Se等;含有一些对人体具有特殊调节功能的物质(如多糖、卵磷脂、生物碱等)。亚麻籽的平均脂肪含量约41%,多不饱和脂肪酸含量占总脂肪酸含量的73%,其中人体必须脂肪酸ω-3系的α-亚麻酸含量占亚麻籽总脂肪酸含量的59%,α-亚麻酸是Ω-3型多不饱和脂肪酸的主要成分之一,也是α-3型多不饱和脂肪酸其他两种成分DHA和EPA的母体。
保健亚麻粉的保健作用:
(1) 降低血脂血压的效果
二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)可减少人体血液中低密度脂蛋白、甘油三酯和胆固醇的含量,提高血液中高密度脂蛋白的含量,对胆固醇的代谢输送和排泄起调节作用。药理实验证明,α-亚麻酸可以通过EPA抑制血小板聚集、促进血管扩张,阻止血小板与动脉壁相互作用,降低了动脉性血栓形成趋向,缓解血液压力。研究表明:人体每增加1%的α-亚麻酸则使平均动脉压下降0.167 kPa。亚麻油中ω-3型多不饱和脂肪酸的含量为40%~60%,食用亚麻油可以补充ω-3型多不饱和脂肪酸,达到降低血脂,抑制血小板聚集,降低血压,防心血管病的作用。
(2)促进大脑发育的效果
DHA大量存在于磷脂中,是构成人类神经细胞的重要组成成分之一,约占脑脂质的10 %。DHA 可以促进神经细胞的生长发育,延长神经细胞的寿命,增加神经细胞突起生长速度、增大胞体面积和直径,为神经细胞能较长时间发挥作用提供了保障。调查结果显示:母乳喂养成长的儿童智商显著高于奶粉喂养的儿童,这与母乳中含有较高的DHA有关。孕妇多食用亚麻粉能够促进婴儿神经细胞的生长发育,提高婴儿智力。
(3)抗癌方面的效果
多不饱和脂肪酸因含有多个双键而很容易被氧化。脂质在氧化过程中产生一些自由基和超氧化物,这些物质会损伤瘤细胞内的蛋白质、线粒体膜,甚至DNA,影响肿瘤细胞的代谢和遗传信息传递。这一过程并不累及正常细胞,因为正常细胞能有效地清除和中和过氧化物和自由基,对这些物质具有一定的耐受力。ω-3型多不饱和脂肪酸通过直接抑制细胞的异常增殖从而起到抑癌作用。
(4)养颜方面的效果
自由基是一种含有自由电子的基团或原子,具有很高的化学活性,它可以破坏皮肤的胶原蛋白及弹性纤维,并刺激黑色素细胞,加速黑色素的分泌,导致皮肤干燥松弛,失去弹性,产生皱纹,皮肤变黄变黑,加速皮肤衰老。亚麻油中的ω-3型多不饱和脂肪酸,含有多个不饱和键,可以和人体内自由基发生反应,减轻自由基和过氧化物对人体皮肤的损伤。因其油质稳定,养分容易被皮肤吸收,能重建皮肤保护膜,具有抗过敏和促进毛发生长等作用,可以防止皮肤老化、延缓衰老,具有很好的养颜美容作用。亚麻油内含的多种脂溶性维生素,对滋养干燥皮肤特别奏效。
(5)对于孕妇和婴儿的效果
现代生命科学研究证实,ω-3是构成人体细胞的核心物质,孕妇通过胎盘,产妇则通过乳汁将摄入的ω-3和代谢物DHA和EPA传送给胎儿或婴儿。大脑的分化主要是在出生前完成的,尤其在妊娠末三个月和出生后头几周,是脑组织快速合成期,因此,在这一时期孕、产妇摄入足量的ω-3,胎儿或婴儿的脑神经细胞和视神经细胞发育好、数目多、功能强。
ω-3还能促进胎、婴儿身体机能和形体发育,特别是对发育不良的胎儿和早产儿,能促使他们的机能发育达到正常水平。除此之外,经美国食品药品监督管理局(FDA)认证,ω-3具有如下功能:预防胎儿畸形和先天发育不良;减轻妊娠反应,减少妊娠纹;促进泌乳,提高乳汁营养质量;预防妊娠性糖尿病、便秘等;预防产后抑郁症;增强孕产妇身体抵抗力;控制孕产妇体重,促进产后皮肤和体形的恢复。世界卫生组织(WHO)建议:妊娠期、哺乳期女性必须摄入足量ω-3。如果孕产妇体内缺乏ω-3,那么宝宝则会有脑发育迟缓、智力受损、机体发育缓慢、视力不好、皮肤粗糙等症状。
本发明生产以亚麻籽为主要原料的方便冲调食品,营养丰富,安全方便,适合于各年龄段的人群食用。为防止亚麻粉的哈败,利用天然抗氧化剂对延长的亚麻粉货架期。亚麻籽中含有丰富的营养物质,其α-亚麻酸(ALA)的含量占到总脂肪酸含量约45%-55%,在人体的脱饱和酶以及链延长酶的作用下可生成二十二碳六烯酸(DHA)和二十碳五烯酸(EPA),而α-亚麻酸,DHA和EPA属于ω-3多不饱和脂肪酸,对人体有独特的生理功效,具有降低心血管疾病的发病率和猝死率,促进大脑发育,保护视力,抗衰老等重要作用。
亚麻籽的功效机理表现在亚麻籽中α-亚麻酸、木酚素和膳食纤维的含量较高,它对维持动脉弹性非常有益。高血压和糖尿病可引起血管壁硬化,并可引起中风和心脏病。亚麻籽有助于维持正常的血糖和血压水平,有助于减肥、防癌抗癌,提高免疫力。亚麻粉以其自然性、营养性、功能性和科学性,成为新一代集天然色、香、味和营养保健为一体的天然功能食品。 亚麻粉作为一种集营养与保健功能于一体的健康食品。亚麻粉能抗病、抗衰老的机理就在于它能清除体内不断产生的自由基,具有一定价值的抗癌物质。 应用现代食品加工新技术,使得亚麻粉产品的保健营养成分、食用口感、外观视觉、食用方便和经济性更趋于完美,亚麻粉更广泛地推向市场为广大消费者接受。
具体实施方式
实施例1
一种保健亚麻粉,以30%的亚麻粉为主料,以70%的辅料,以添加量为亚麻粉的0.01%的茶多酚、添加量为亚麻粉的0.01%的L-抗坏血酸棕榈酸酯、添加量为亚麻粉的0.08%的维生素E组成的复合抗氧化剂组合而成,所述辅料为大米、小麦粉、燕麦、小杂粮中的任意一种或任意几种以任意比例混合而成的混合物。
所述小杂粮为高粱、谷子、荞麦、大麦、黍子、薏仁、籽粒苋以及芸豆、绿豆、红小豆、赤豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的任意一种或任意几种以任意比例混合而成的混合物。
一种保健亚麻粉的生产方法,包括如下步骤:(1)亚麻籽0℃低温粉碎,195℃高温炒制8min,使亚麻粉水分含量低于4%,然后研磨粉碎到80目;(2)辅料研磨粉碎到80目,(3)将亚麻籽粉、辅料粉、复合抗氧化剂按比例混合均匀,90℃微波杀菌7min,包装即可。
本发明所制备的保健亚麻粉浅黄色,且色泽均匀一致、无焦糊及其它异味、产品呈干燥疏松的粉末状或微粒状,无结块、无霉变。
实施例2
一种保健亚麻粉,以50%的亚麻粉为主料,以50%的辅料,以添加量为亚麻粉的0.1%的茶多酚、添加量为亚麻粉的0.1%的L-抗坏血酸棕榈酸酯、添加量为亚麻粉的0.005%的维生素E组成的复合抗氧化剂组合而成,所述辅料为大米、小麦粉、燕麦、小杂粮中的任意一种或任意几种以任意比例混合而成的混合物。所述小杂粮为高粱、谷子、荞麦、大麦、黍子、薏仁、籽粒苋以及芸豆、绿豆、红小豆、赤豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的任意一种或任意几种以任意比例混合而成的混合物。
一种保健亚麻粉的生产方法,包括如下步骤:(1)亚麻籽10℃低温粉碎,150℃高温炒制8min,使亚麻粉水分含量低于4%,然后研磨粉碎到100目;(2)辅料研磨粉碎到100目,(3)将亚麻籽粉、辅料粉、复合抗氧化剂按比例混合均匀,70℃微波杀菌8min,包装即可。
本发明所制备的保健亚麻粉浅黄色,且色泽均匀一致、无焦糊及其它异味、产品呈干燥疏松的粉末状或微粒状,无结块、无霉变。
实施例3
一种保健亚麻粉,以40%的亚麻粉为主料,以60%的辅料,以添加量为亚麻粉的0.05%的茶多酚、添加量为亚麻粉的0.06%的L-抗坏血酸棕榈酸酯、添加量为亚麻粉的0.04%的维生素E组成的复合抗氧化剂组合而成,所述辅料为大米、小麦粉、燕麦、小杂粮中的任意一种或任意几种以任意比例混合而成的混合物。所述小杂粮为高粱、谷子、荞麦、大麦、黍子、薏仁、籽粒苋以及芸豆、绿豆、红小豆、赤豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的任意一种或任意几种以任意比例混合而成的混合物。
一种保健亚麻粉的生产方法,包括如下步骤:(1)亚麻籽5℃低温粉碎,170℃高温炒制12min,使亚麻粉水分含量低于4%,然后研磨粉碎到90目;(2)辅料研磨粉碎到90目,(3)将亚麻籽粉、辅料粉、复合抗氧化剂按比例混合均匀,80℃微波杀菌7.5min,包装即可。
本发明所制备的保健亚麻粉浅黄色,且色泽均匀一致、无焦糊及其它异味、产品呈干燥疏松的粉末状或微粒状,无结块、无霉变。
Claims (1)
1.一种保健亚麻粉,其特征在于:以30%-50%的亚麻粉为主料,以50%-70%的辅料,以添加量为亚麻粉的0.01%-0.1%的茶多酚、添加量为亚麻粉的0.01%-0.1%的L-抗坏血酸棕榈酸酯、添加量为亚麻粉的0.005%-0.08%的维生素E组成的复合抗氧化剂组合而成,所述辅料为大米、小麦粉、燕麦、小杂粮中的任意一种或任意几种以任意比例混合而成的混合物;所述小杂粮为高粱、谷子、荞麦、大麦、黍子、薏仁、籽粒苋以及芸豆、绿豆、红小豆、赤豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的任意一种或任意几种以任意比例混合而成的混合物;所述保健亚麻粉的生产方法包括如下步骤:(1)亚麻籽0-10℃低温粉碎,150℃~195℃高温炒制8-15min,使亚麻粉水分含量低于4%,然后研磨粉碎到80-100目;(2)辅料研磨粉碎到80-100目,(3)将亚麻籽粉、辅料粉、复合抗氧化剂按比例混合均匀,70-90℃微波杀菌7-8min,包装即可。
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