CN104172082A - 一种营养保健味精及其制备方法 - Google Patents
一种营养保健味精及其制备方法 Download PDFInfo
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- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种营养保健味精及其制备方法,该方法是将经过深层液态发酵获得的富含虫草多糖和灵芝三萜的发酵滤液和味精采用湿法制粒获得具有营养保健作用的味精。本发明获得的味精既能对菜肴调味、调味,改善菜肴的口味,又能调节人体营养平衡、提高机体免疫力,长期服用有益于身体健康。
Description
技术领域
本发明属于食品领域,涉及一种营养保健味精及其制备方法。
背景技术
味精:学名“谷氨酸钠”。成品为白色柱状结晶体或结晶性粉末,是目前国内外广泛使用的增鲜调味品之一。其主要成分为谷氨酸和食盐。味精是一种家常调味品,是采用以粮食为原料(玉米淀粉、大米、小麦淀粉、甘薯淀粉)通过微生物发酵、提取、精制而得到符合国家标准的谷氨酸钠,为市场上增加了一种安全又富有营养的调味品,它能增加食品的鲜味,引起人们食欲,有助于提高人体对食物的消化率,用了它以后使菜肴更加鲜美可口。
据研究;味精可以增进人们的食欲,提高人体对其他各种食物的吸收能力,对人体有一定的滋补作用。因为味精里含有大量的谷氨酸,是人体所需要的一种氨基酸,96%能被人体吸收,形成人体组织中的蛋白质。它还能与血氨结合,形成对机体无害的谷氨酰胺,解除组织代谢过程中所产生的氨的毒性作用。又能参与脑蛋白质代谢和糖代谢,促进氧化过程,对中枢神经系统的正常活动起良好的作用。
虫草:冬虫夏草是我国传统名贵中药。它性味甘,具有补肺肾、止咳嗽、益虚损、养精气之功能。临床研究表明,冬虫夏草可调节免疫系统、呼吸系统、中枢神经系统、心脏、肝脏、造血功能、血脂、性功能,直接抗肿瘤、抗病毒,提高细胞能量、抗疲劳。
灵芝:灵芝是一种名贵的药食同源真菌,被《美国草药药典和治疗纲要》和《中华人民共和国药典》收载。灵芝可抗血栓形成;使血压正常化,强化造血功能,对白血病和贫血病亦有疗效;改善高血脂症;防止动脉硬化;使中枢神经等躯体机能保持平衡;提高免疫力;减轻癌症或其他疾病疼痛;提高开始衰退的内脏器官的功能。
发明内容
本发明的目的是提供一种营养保健味精。
本发明的另一目的是提供一种营养保健味精的制备方法。
本发明的目的可通过以下技术方案实现:
一种营养保健味精,含有重量比为(70-85):(2-7):(5-15):(5-15)的味精、羟丙甲基纤维素、虫草浓缩浆及灵芝浓缩浆。
所述的营养保健味精优选通过以下方法制备得到:
1)浓缩:将经离心分离获得的虫草发酵滤液和灵芝发酵滤液经不高于75℃的低温浓缩,得到浓缩比重为1.25~1.30的虫草浓缩浆和灵芝浓缩浆;
2)湿法制粒:将配方量的味精和羟丙甲基纤维素加入到湿法制粒机中低速搅拌10-30分钟,然后将配方量的步骤1)所得虫草浓缩浆和灵芝浓缩浆加入到湿法制粒机中进行制粒,即可得到含水量高的营养保健味精颗粒;
3)干燥、过筛:将步骤2)所得的含水量高的营养保健味精颗粒用沸腾干燥剂进行干燥,干燥后的成品根据要求目数进行过筛,即得营养保健味精。
其中,步骤1)所述的虫草发酵滤液可以自制也可以通过市售途径购买,优选自制,进一步优选将虫草菌-蝙蝠蛾拟青霉(Paccilomyces hepiali)经过深层液态发酵并过滤制得虫草滤液。
步骤1)所述的灵芝滤液可自制也可通过市售途径购买,优选将灵芝菌(Ganodermalucidum)经过深层液态发酵并过滤制得灵芝滤液。
步骤1)所述的低温浓缩温度不高于75℃,真空度不低于0.085Mpa;步骤2)中所述的低速为100-200rpm,步骤3)中沸腾干燥机的进风温度控制在60-100℃;物料温度控制在40-70℃;干燥时间为10-60min。
所述的营养保健味精其主要成分质量百分含量优选为:味精>90%,虫草多糖>0.5%,灵芝三萜>0.05%。
所述的营养保健味精的制备方法,包含如下步骤:
1)浓缩:将经离心分离获得的虫草发酵滤液和灵芝发酵滤液经低温浓缩,得到浓缩比重为1.25~1.30的虫草浓缩浆和灵芝浓缩浆;
2)湿法制粒:将配方量的味精和羟丙甲基纤维素加入到湿法制粒机中低速搅拌10-30分钟,然后将配方量的步骤1)所得虫草浓缩浆和灵芝浓缩浆加入到湿法制粒机中进行制粒,即可得到含水量高的营养保健味精颗粒;
3)干燥、过筛:将步骤2)所得的含水量高的营养保健味精颗粒用沸腾干燥剂进行干燥,干燥后的成品根据要求目数进行过筛,即得营养保健味精。
其中,步骤1)所述的虫草发酵滤液可以自制也可以通过市售途径购买,优选自制,进一步优选将虫草菌-蝙蝠蛾拟青霉(Paccilomyces hepiali)经过深层液态发酵并过滤制得虫草滤液。
深层液态发酵制备虫草滤液的方法推荐为将培养好的虫草菌的种子培养液接入灭菌后的发酵培养基,接种量为10~20%(v/v),通风比为1:0.2-1.0vvm,罐压0.02~0.05Mpa,在22~30℃下发酵培养2~4天,得到虫草发酵液,然后再将发酵液用卧螺离心机进行离心分离可得虫草滤液,转速控制在3000rpm。其中所述的发酵培养基组成为葡萄糖2%,蔗糖2%,酵母粉2.5%,蛋白胨1.5%,磷酸二氢钾0.4%,硫酸镁0.09%,消泡剂0.1%,pH值自然。
步骤1)所述的灵芝滤液可自制也可通过市售途径购买,优选将灵芝菌(Ganodermalucidum)经过深层液态发酵并过滤制得灵芝滤液。
深层液态发酵制备灵芝滤液的方法推荐为将培养好的灵芝菌的种子培养液接入灭菌后的发酵培养基,接种量为12~18%(v/v),通风比为1:0.2-1.0vvm,罐压0.03~0.05Mpa,在22~30℃下发酵培养2~5天,得到灵芝发酵液,然后再将发酵液用卧螺离心机进行离心分离获得灵芝滤液,转速控制在3000rpm。其中所述的发酵培养基组成为葡萄糖21%,糖蜜2%,酵母粉2%,蛋白胨1.5%,磷酸二氢钾0.15%,硫酸镁0.075%,消泡剂0.05%,pH值自然。
步骤1)所述的低温浓缩温度不高于75℃,真空度不低于0.085Mpa;步骤2)中所述的低速为100-200rpm,步骤3)中沸腾干燥机的进风温度控制在60-100℃;物料温度控制在40-70℃;干燥时间为10-60min。
本发明获得的营养保健味精的有益效果表现在以下几个方面:
虫草多糖作用:冬虫夏草的有效成分主要是虫草多糖,虫草多糖是由甘露糖、虫草素、腺苷、半乳糖、阿拉伯糖、木糖精、葡萄糖、岩藻糖组成的多聚糖。实验证明,虫草多糖可提高人体免疫功能,升高白细胞,临床已用于治疗恶性肿瘤。另外冬虫夏草还用于治肺结核、气短喘咳、阳痿、梦遗、自汗盗汗、腰膝酸痛,同时有降血糖的作用。
灵芝三萜作用:灵芝三萜是在灵芝中发现的一类三萜类化合物,也就是说三萜类化合物是灵芝的主要化学和药效成分之一。灵芝中所含三萜类化合物具有特别显著的生理活性。在高度竞争的社会中,过度紧张的工作,生活方式的改变或因环境污染,导致对人体健康的严重损害,三萜类化合物有巨大的应用价值。
灵芝三萜是灵芝抑肿瘤研究的风向标。世界灵芝三萜研究专家发表了越来越多的论文,证明三萜类化合物是灵芝的主要药理成分,是灵芝(孢子)发挥抗炎、镇痛、镇静、抗衰老、毒杀肿瘤细胞、抗缺氧等作用的主要功效成分,实验证明灵芝三萜类具有迅速提高免疫力的作用,表现在促进淋巴细胞增殖,提高巨噬细胞、NK细胞、T细胞的吞噬能力和杀伤力,并直接和间接毒杀肿瘤细胞,同时能够激活化疗药物难以杀死的G0期肿瘤细胞,进行单独和联合毒杀。
本发明获得的味精既能对菜肴调味、调味,改善菜肴的口味,又能调节人体营养平衡、提高机体免疫力,长期服用有益于身体健康。
具体实施方式
以下通过具体实施例进一步说明本发明。但实施例的具体细节仅用于解释本发明,不应理解为对本发明总的技术方案的限定。
实施例1
本发明一种营养保健味精及其制备工艺按下述步骤进行:
1)浓缩:将离心分离获得的发酵虫草滤液和灵芝滤液分别经低温浓缩,得到浓缩比重为1.25的虫草浓缩浆和灵芝浓缩浆,浓缩过程均要求控制温度不高于75℃,真空度不低于0.085Mpa。
其中,所述的虫草发酵滤液是将虫草菌-蝙蝠蛾拟青霉(Paccilomyces hepiali)经过深层液态发酵并过滤制得虫草滤液。深层液态发酵制得虫草滤液的方法为将培养好的虫草菌的种子培养液接入灭菌后的发酵培养基,接种量为15%(v/v),通风比为1:0.5vvm,罐压0.05Mpa,在28℃下发酵培养3天,得到虫草发酵液,然后再将发酵液用卧螺离心机进行离心分离获得虫草滤液,转速控制在3000rpm。其中所述的发酵培养基组成为葡萄糖2%,蔗糖2%,酵母粉2.5%,蛋白胨1.5%,磷酸二氢钾0.4%,硫酸镁0.09%,消泡剂0.1%,pH值自然。
所述灵芝发酵滤液是将灵芝菌(Ganoderma lucidum)经过深层液态发酵并过滤制得灵芝滤液。深层液态发酵制得灵芝的方法推荐为将培养好的灵芝菌的种子培养液接入灭菌后的发酵培养基,接种量为15%(v/v),通风比为1:0.5vvm,罐压0.05Mpa,在28℃下发酵培养2~5天,得到灵芝发酵液,然后再将发酵液用卧螺离心机进行离心分离获得灵芝滤液,转速控制在3000rpm。其中所述的发酵培养基组成为葡萄糖21%,糖蜜2%,酵母粉2%,蛋白胨1.5%,磷酸二氢钾0.15%,硫酸镁0.075%,消泡剂0.05%,pH值自然。
2)湿法制粒:将称配好的75kg味精和5kg羟丙甲基纤维素加入到高效湿法制粒机中(JHZ-250C)160rpm低速搅拌15分钟,然后取步骤1)所得10kg虫草浓缩浆和10kg灵芝浓缩浆加入到湿法制粒机中进行制粒,即可得到含水量20%的营养保健味精颗粒100kg。
3)干燥、过筛:将步骤2)所得的含水量20%的100kg营养保健味精颗粒用沸腾干燥机(FG-150)进行干燥,设定进风温度为80℃,控制物料温度为60±5℃,干燥20min后所得的成品根据要求目数进行过筛,即得75kg营养保健味精。
4)经检测本法获得的营养保健味精的主要成分含量为(%):谷氨酸钠91.2%,虫草多糖0.61%,灵芝三萜0.07%。
实施例2
本发明一种营养保健味精及其制备工艺按下述步骤进行:
1)浓缩:将离心分离获得的发酵虫草滤液(制备方法同上)和灵芝滤液(制备方法同上)分别经低温浓缩,得到浓缩比重为1.30的虫草浓缩浆和灵芝浓缩浆,浓缩过程均要求控制温度不高于75℃,真空度不低于0.085Mpa;
2)湿法制粒:将称配好的76kg味精和2kg羟丙甲基纤维素加入到高效湿法制粒机中(JHZ-250C)160rpm低速搅拌20分钟,然后取步骤1)所得虫草浓缩浆12kg和灵芝浓缩浆10kg加入到湿法制粒机中进行制粒,即可得到含水量21.5%的营养保健味精颗粒100kg;
3)干燥、过筛:将步骤2)所得的含水量21.5%的100kg营养保健味精颗粒用沸腾干燥机(FG-150)进行干燥,设定进风温度为80℃,控制物料温度为60±5℃,干燥30min后所得的成品根据要求目数进行过筛,即得74kg营养保健味精;
4)经检测本法获得的营养保健味精的主要成分含量为(%):谷氨酸钠92.5%,虫草多糖0.73%,灵芝三萜0.08%。
Claims (10)
1.一种营养保健味精,其特征在于含有重量比为(70-85):(2-7):(5-15):(5-15)的味精、羟丙甲基纤维素、虫草浓缩浆及灵芝浓缩浆。
2.根据权利要求1所述的营养保健味精,其特征在于所述的营养保健味精通过以下方法制备得到:
1)浓缩:将经离心分离获得的虫草发酵滤液和灵芝发酵滤液经低温浓缩,得到浓缩比重为1.25~1.30的虫草浓缩浆和灵芝浓缩浆;
2)湿法制粒:将配方量的味精和羟丙甲基纤维素加入到湿法制粒机中低速搅拌10-30分钟,然后将配方量的步骤1)所得虫草浓缩浆和灵芝浓缩浆加入到湿法制粒机中进行制粒,即可得到含水量高的营养保健味精颗粒;
3)干燥、过筛:将步骤2)所得的含水量高的营养保健味精颗粒用沸腾干燥剂进行干燥,干燥后的成品根据要求目数进行过筛,即得营养保健味精。
3.根据权利要求2所述的营养保健味精,其特征在于步骤1)所述的虫草发酵滤液为自制或通过市售途径购买,优选自制,进一步优选将虫草菌-蝙蝠蛾拟青霉(Paccilomyces hepiali)经过深层液态发酵并过滤制得虫草滤液。
4.根据权利要求2所述的营养保健味精,其特征在于步骤1)所述的灵芝滤液为自制或通过市售途径购买,优选自制,进一步优选将灵芝菌(Ganoderma lucidum)经过深层液态发酵并过滤制得灵芝滤液。
5.根据权利要求2所述的营养保健味精,其特征在于步骤1)所述的低温浓缩温度不高于75℃,真空度不低于0.085Mpa;步骤2)中所述的低速为100-200rpm,步骤3)中沸腾干燥机的进风温度控制在60-100℃;物料温度控制在40-70℃;干燥时间为10-60min。
6.根据权利要求1~5中任一项所述的营养保健味精,其特征在于所述的营养保健味精的主要成分质量百分含量为:味精>90%,虫草多糖>0.5%,灵芝三萜>0.05%。
7.权利要求1所述的营养保健味精的制备方法,其特征在于包含如下步骤:
1)浓缩:将经离心分离获得的虫草发酵滤液和灵芝发酵滤液经低温浓缩,得到浓缩比重为1.25~1.30的虫草浓缩浆和灵芝浓缩浆;
2)湿法制粒:将配方量的味精和羟丙甲基纤维素加入到湿法制粒机中低速搅拌10-30分钟,然后将配方量的步骤1)所得虫草浓缩浆和灵芝浓缩浆加入到湿法制粒机中进行制粒,即可得到含水量高的营养保健味精颗粒;
3)干燥、过筛:将步骤2)所得的含水量高的营养保健味精颗粒用沸腾干燥剂进行干燥,干燥后的成品根据要求目数进行过筛,即得营养保健味精。
8.根据权利要求7所述的营养保健味精的制备方法,其特征在于步骤1)所述的虫草发酵滤液为自制或通过市售途径购买,优选自制,进一步优选将虫草菌-蝙蝠蛾拟青霉(Paccilomyceshepiali)经过深层液态发酵并过滤制得虫草滤液。
9.根据权利要求7所述的营养保健味精的制备方法,其特征在于步骤1)所述的灵芝滤液为自制或通过市售途径购买,优选自制,进一步优选将灵芝菌(Ganoderma lucidum)经过深层液态发酵并过滤制得灵芝滤液。
10.根据权利要求7所述的营养保健味精的制备方法,其特征在于步骤1)所述的低温浓缩温度不高于75℃,真空度不低于0.085Mpa;步骤2)中所述的低速为100-200rpm,步骤3)中沸腾干燥机的进风温度控制在60-100℃;物料温度控制在40-70℃;干燥时间为10-60min。
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