CN103719743A - 一种高抗氧化醋蚕豆的制备方法及产品 - Google Patents
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Abstract
本发明提供一种高抗氧化醋蚕豆的制备方法及产品，属于豆制品加工领域。该方法具体步骤为：选用菜用蚕豆品种，豆荚饱满、鲜嫩时采摘，经剥粒、清洗、恒温醋浸得到高抗氧化醋蚕豆制品。本发明得到的醋蚕豆产品维生素C含量可达到4.04mg/100g、总酚含量可达到117.26mgGAE/100g，总黄酮含量可达到140.89mg/100g，大大提高了醋蚕豆的总抗氧化能力，显著降低蚕豆中的抗营养因子。本发明制得的高抗氧化醋蚕豆制品具有软化血管、降血糖、降血脂、降低胆固醇、防止动脉粥样硬化等功效，是中老年人食补食疗的饮食佳品。并且青蚕豆的利用可大大缩短蚕豆生育期，显著提高土地利用率，增加经济效益。
Description
技术领域
本发明属于豆制品加工技术领域，特别是涉及一种高抗氧化醋蚕豆的制备方法及产品。
背景技术
蚕豆，又名胡豆、罗汉豆，系豆科，蝶形花亚科，属越年生或一年生草本植物。蚕豆味道鲜美，营养丰富，是一种高蛋白、低脂肪的豆类蔬菜，富含多种维生素、氨基酸和矿物元素，还含多种有益生物活性物质，包括多酚、黄酮、活性蛋白、香豆素、生物碱等。
醋豆为我国传统食品，是以整豆粒为原料，经食醋浸渍而成的一种保健食品。醋豆汇集了豆类和食醋两者的营养和保健功效，浸渍后的醋豆还原能力、DPPH自由基清除能力和羟自由基清除能力均大于浸渍醋和大豆，具有降血压、降低胆固醇和甘油三酯、软化血管，对脑血栓、糖尿病、肥胖症等有辅助治疗作用，同时还可使豆中原有的抗营养因子如胰蛋白酶抑制剂、凝血素等失去活性，提高豆类的吸收率，扩大其使用途径。
中国专利CN1142911A公布了一种醋豆保健食品及其制备方法，选用大豆、豌豆、花生和南瓜子为原料，经食用醋浸渍烘干，研磨成粉制成胶囊。中国专利CN102450638A公布了一种醋豆的制备方法，将黑豆和花生米煮熟风干，先用菊花等汁液浸泡，再醋浸制成醋豆。中国专利CN102732412A公布了一种醋泡黑豆的生产工艺及生产的黑豆醋、醋黑豆，将黑豆加入香醋中浸泡3-6个月得醋豆。以上的专利都是采用成熟的干豆种子为原料制作而成的，干豆种子是鲜豆在植株上生长直至成熟，连植株采收去豆荚后再晒干制得。
本发明以鲜蚕豆为原料，经过酿造白醋浸泡而成，与干蚕豆种子醋浸渍相比，醋鲜蚕豆的维生素C含量明显高于醋干蚕豆种子，总酚和总黄酮含量均大大增加，醋鲜蚕豆的总抗氧化能力也大大提高，并显著降低了醋豆中的的抗营养因子植酸含量。同时鲜蚕豆生育期短，提高土地利用率，年亩效益增加，具有极大地资源优势。
发明内容
技术问题
本发明的目的是在于提供一种高抗氧化醋蚕豆的制备方法及产品。
技术方案
一种高抗氧化醋蚕豆的制备方法，其特征在于：
（1）原料选择：选用豆荚呈青绿色的新鲜蚕豆；
（2）剥粒清洗：采收后的蚕豆除荚剥粒，蚕豆粒用清水漂洗干净，沥干；
（3）醋浸：将沥干的蚕豆粒放入玻璃罐中，不要超过玻璃罐的三分之二容积，然后加入酿造白醋，蚕豆粒与白醋的比例为1:1-1:1.5，将玻璃罐密封，置于25℃恒温箱中浸渍7-10d取出，40℃干燥箱烘20min，即得香味浓郁、高抗氧化的醋蚕豆。
所述的一种高抗氧化醋蚕豆的制备方法，其特征在于：所述的蚕豆选用通蚕（鲜）6号或日本大白皮菜用蚕豆品种。
所述生产工艺获得的高抗氧化醋蚕豆产品。
有益效果
本发明以鲜蚕豆为原料，经过酿造白醋浸泡而成，与干蚕豆种子醋浸渍相比，醋鲜蚕豆的维生素C含量明显高于醋干蚕豆种子，总酚和总黄酮含量均大大增加，醋鲜蚕豆的总抗氧化能力也大大提高，并显著降低了醋豆中的抗营养因子植酸含量。同时鲜蚕豆生育期短，提高土地利用率，年亩效益增加，具有极大地资源优势。
用本发明方法制得的高抗氧化醋蚕豆产品维生素C含量达到4.04mg/100g、总酚含量达到117.26mgGAE/100g，总黄酮含量达到140.89 mg/100g，总抗氧化能力达到625.25mmol/100g。
与干蚕豆种子醋浸产品相比，醋鲜蚕豆产品维生素C含量是干蚕豆醋浸产品的4.04倍、总酚含量是干蚕豆醋浸产品的1.54倍，总黄酮含量是干蚕豆醋浸产品的2.66倍，总抗氧化能力是干蚕豆醋浸产品的2.89倍。
与鲜蚕豆相比，醋鲜蚕豆产品的总酚含量增加了49.51%，总黄酮含量增加了44.37%，总抗氧化能力增加了183.46%，植酸含量降低了54.61%。
说明本发明制得的醋鲜蚕豆产品具有较高的抗氧化能力。醋鲜蚕豆的DPPH自由基清除率达到90%以上，具有较好的自由基清除能力，且能够显著降低蚕豆中的抗营养因子植酸含量。同时制得的高抗氧化醋蚕豆制品具有软化血管、降血糖、降血脂、降低胆固醇、防止动脉粥样硬化等功效，是中老年人食补食疗的饮食佳品。并且青蚕豆的利用可大大缩短蚕豆生育期，显著提高土地利用率，增加经济效益。
下面结合实施例对本发明作进一步阐述，但不因此而限制本发明。
实施例1
选用日本大白皮（市场购买）鲜蚕豆品种为原料，在豆荚呈青绿色，籽粒饱满，豆脐还未完全变色时采收，采收后的蚕豆除荚剥粒，蚕豆粒用清水漂洗干净，沥干。将沥干的蚕豆粒放入玻璃罐中，不要超过玻璃罐的三分之二容积，然后加入酿造白醋（镇江恒丰酱醋有限公司生产的恒顺牌酿造白醋），蚕豆粒与白醋的比例为1:1.5，将玻璃罐密封，置于25℃恒温箱中浸渍7d取出，40℃干燥箱烘20min，即得高抗氧化的醋蚕豆。
实施例2
选用通蚕（鲜）6号（市场购买）鲜蚕豆品种为原料，在豆荚呈青绿色，籽粒饱满，豆脐还未完全变色时采收，采收后的蚕豆除荚剥粒，蚕豆粒用清水漂洗干净，沥干。将沥干的蚕豆粒放入玻璃罐中，不要超过玻璃罐的三分之二容积，然后加入酿造白醋，蚕豆粒与白醋的比例为1:1，将玻璃罐密封，置于25℃恒温箱中浸渍10d取出，40℃干燥箱烘20min，即得高抗氧化的醋蚕豆。
表1 醋浸渍对鲜蚕豆和干蚕豆种子抗氧化能力和抗营养因子的影响
nd：表示未检出。
从表1可以看出，随着醋浸泡时间的延长，醋鲜蚕豆和醋干蚕豆种子中的维生素C含量和植酸含量逐渐降低，醋鲜蚕豆维生素C含量高于醋干蚕豆种子，植酸含量反而低于干蚕豆种子；经过醋浸，醋鲜蚕豆总酚含量、总黄酮含量和总抗氧化能力显著增加，而醋干蚕豆种子的总酚含量逐渐下降，总黄酮含量和总抗氧化能力先减少后增加，但均低于醋鲜蚕豆；醋浸1d，醋鲜蚕豆和醋干蚕豆种子中的DPPH自由基清除率达到了90%以上，醋浸渍时间的延长对DPPH自由基清除率的影响不显著。醋浸渍鲜蚕豆增加了抗氧化物质含量，提高了蚕豆样品的DPPH自由基清除能力和抗氧化能力，并有效降低了蚕豆抗营养因子植酸含量。用上述方法制得的高抗氧化醋蚕豆产品维生素C含量（10天）达到4.04mg/100g、总酚含量达到117.26mgGAE/100g，总黄酮含量达到140.89 mg/100g，总抗氧化能力达到625.25mmol/100g。
与干蚕豆种子醋浸产品相比，醋鲜蚕豆产品维生素C含量是干蚕豆醋浸产品的4.04倍，总酚含量是干蚕豆醋浸产品的1.54倍，总黄酮含量是干蚕豆醋浸产品的2.66倍，总抗氧化能力是干蚕豆醋浸产品的2.89倍。
与鲜蚕豆相比，醋鲜蚕豆产品的总酚含量增加了49.51%，总黄酮含量增加了44.37%，总抗氧化能力增加了183.46%，植酸含量降低了54.61%。
与干蚕豆相比，醋干蚕豆产品的总酚含量下降了27.81%，总黄酮含量下降了38.75%，总抗氧化能力下降了21.44%，植酸含量下降了69.75%。
Claims (3)
1.一种高抗氧化醋蚕豆的制备方法，其特征在于：
（1）原料选择：选用豆荚呈青绿色的新鲜蚕豆；
（2）剥粒清洗：采收后的蚕豆除荚剥粒，蚕豆粒用清水漂洗干净，沥干；
（3）醋浸：将沥干的蚕豆粒放入玻璃罐中，不要超过玻璃罐的三分之二容积，然后加入酿造白醋，蚕豆粒与白醋的比例为1:1-1:1.5，将玻璃罐密封，置于25℃恒温箱中浸渍7-10d取出，40℃干燥箱烘20min，即得香味浓郁、高抗氧化的醋蚕豆。
2.根据权利要求1所述的一种高抗氧化醋蚕豆的制备方法，其特征在于：所述的蚕豆选用通蚕（鲜）6号或日本大白皮菜用蚕豆品种。
3.权利要求1-2之一所述生产工艺获得的高抗氧化醋蚕豆产品。
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