CN104509862B - 全莲子肽营养品及其制备方法 - Google Patents
全莲子肽营养品及其制备方法 Download PDFInfo
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- CN104509862B CN104509862B CN201410848346.7A CN201410848346A CN104509862B CN 104509862 B CN104509862 B CN 104509862B CN 201410848346 A CN201410848346 A CN 201410848346A CN 104509862 B CN104509862 B CN 104509862B
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- semen nelumbinis
- peptide
- serosity
- semen
- lotus
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Abstract
本发明涉及一种全莲子肽营养品及其制备方法，它含有人体可直接吸收的肽，并含有双歧因子、皂甙、磷脂、黄酮类物质、亚油酸、亚麻酸、油酸、β～谷甾醇、谷胱甘肽、β～谷甾醇脂肪酸酯、钙、镁、钾、铁、磷、VC、硫胺素和葡萄糖等营养成分。本发明是将莲子研磨至100～200目，将大豆在135～160℃和7～8个大气压力下研磨至200～300目，将莲子浆液与大豆浆液混合后在60～80Mpa压力均质，再经乳化、α化和灭菌，冷却后加入脂肪酶、淀粉酶和菠萝蛋白酶，使酶制剂与浆液充分混合交融，于45～65℃恒温生化，灭酶后经过含食品级硅藻土助滤剂的板框析出机析出，即得到全莲子肽原液，进而制成全莲子肽营养品。
Description
技术领域
本发明属生物工程领域，特别涉及一种全莲子肽营养品及其制备方法，它是以莲子为原料(可以辅以少量大豆)通过组织蛋白工程和酶工程技术及纳米技术在对莲子等植物蛋白细分将其链断裂后，再进行缩合而产生的肽营养品。所述的肽是低聚肽、短肽和多肽等化合物的混合物。
背景技术
莲子属睡莲科水生草本植物莲的种子,又称白莲、莲实、莲米、莲肉。我国大部分地区均有出产，而以江西赣州、福建建宁产者最佳。秋、冬季果实成熟。古人云，吃莲子能返老还童、长生不老。这一点固不可信，但关于其在养心安神、健脑益智、消除疲劳等方面的药用价值，历代医药典籍多有记载。比如在《神农本草》、《本草拾遗》、《本草纲目》、《本草备要》中都有据可查。现代药理研究也证实莲子有镇静、强心、抗衰老等多种作用。莲子营养十分丰富，在所有动、植物食品中却位居榜首。其营养成分含量如下：每100克莲子含蛋白质17.2g、碳水化合物64.2g、脂肪2g、硫胺素16mg、钙97mg、镁242mg、烟酸4.2mg、铁3.6mg、钾846mg、磷550mg还含有棉子糖(Raffinose)，亦含有β-谷甾醇(β-Sitosterol)、β-谷甾醇脂肪酸酯(β-Sitosterol fatty ester)，尚含丰富的维生素C、葡萄糖、叶绿素、棕榈酸及谷胱甘肽等，还含有其他多种维生素、微量元素、荷叶碱、金丝草甙等物质，除可以构成骨骼和牙齿的成分外，还有促进凝血，使某些酶活化，维持神经传导性，镇静神经，维持肌肉的伸缩性和心跳的节律等作用。莲子的功效主要有：化痰止咳，降血压血脂，还可以壮阳，补脑、强心、安神、防癌抗癌、滋养补虚、止遗涩精之功效。对治疗神经衰弱、慢性胃炎、消化不良等也有一定功效。莲子善于补五脏不足，通利十二经脉气血，使气血畅而不腐，莲子所含氧化黄心树宁碱对鼻咽癌有抑制作用，这一切，构成了莲子的防癌抗癌的营养保健功能；莲子所含非结晶形生物碱N-9有降血压作用；莲子芯所含生物碱具有显著的强心作用，莲芯碱则有较强抗钙及抗心律不齐的作用；其丰富的磷还是细胞核蛋白的主要组成部分，帮助机体进行蛋白质、脂肪、糖类代谢，并维持酸碱平衡，对精子的形成也有重要作用。莲子有养心安神的功效。中老年人特别是脑力劳动者经常食用，可以健脑，增强记忆力，提高工作效率，并能预防老年痴呆的发生。
虽然莲子的营养成分很丰富，营养价值很高，但千百年来人们只能将莲子制成莲子粉、莲子羹或煮粥等，仍停留在初加工的低级水平阶段，莲子的有益功效没有得到充分的发挥。
发明内容
本发明所要解决的问题是提供一种全莲子肽营养品及其制备方法，该营养品含有人体可直接吸收的肽，并含有多种营养成分。
本发明是以莲子为原料，可以辅以少量的大豆，用现代生物工程技术中的酶工程、组织蛋白工程和现代物理学纳米技术制备出全莲子肽营养品。为此，需要解决以下技术难题：一是解决莲子蛋白降解转化为肽的缩合率低下(即通过蛋白质降解易形成大量氨基酸而产生少量肽)的问题；二是解决高淀粉含量的莲子淀粉降解及造成凝胶性而使肽不易从淀粉中分离出来的问题；三是如何使全莲子营养价值不流失；四是如何彻底克服掉辅料大豆所固有的抗营养性、甲状腺肿大、肠胃不适恶心、胀气和豆腥苦涩味易痛风等五大副作用以及莲子的苦涩味不易吸收等难题。
本发明提供的全莲子肽营养品含有1～60％重量比的肽，还含有双歧因子、皂甙、磷脂、黄酮类物质、亚油酸、亚麻酸、油酸、β～谷甾醇、谷胱甘肽、β～谷甾醇脂肪酸酯、钙、镁、钾、铁、磷、VC、硫胺素和葡萄糖，也含有一定量的水，所述的全莲子肽营养品是按以下方法得到的：将莲子加水研磨至100～200目，得莲子浆液；将大豆在135～160℃和7～8个大气压力下研磨至200～300目，得大豆浆液；将莲子浆液与大豆浆液混合，在60～80Mpa压力下打入均质机中均质；将均质后的浆液在乳化罐中搅拌，乳化；将乳化后的浆液在温度为120～138℃的条件下加热，进行α化和灭菌；然后冷却至35～65℃，加入脂肪酶、淀粉酶和菠萝蛋白酶，再将温度调整至45～65℃，搅拌，使酶制剂与浆液充分混合交融，并保持恒温生化；将生化后的浆液升温至65～100℃灭酶；将灭酶后的物料在温度为65～85℃的条件下经过含食品级硅藻土助滤剂的板框析出系统，得到全莲子肽原液，进而制成全莲子肽营养品。
上述全莲子肽营养品可以是全莲子肽粉、全莲子肽胶囊、全莲子肽片剂、全莲子肽口服液和全莲子活性运动饮料等。
对于全莲子肽粉其肽含量可高达60％，而全莲子肽口服液或活性运动饮料的肽含量为4％以上。
本发明提供的全莲子肽营养品的制备方法，其步骤如下：
1)原料配比：莲子与大豆的重量份数比为10～6∶0～4；
2)浸泡：将莲子浸泡8～15小时，水温为20～50℃；大豆浸泡5～10小时，水温为20～30℃；
3)研磨：浸泡好的莲子经过多次冲洗后加水研磨，细度达100～200目，得莲子浆液；
4)去害：将浸泡好的大豆用水清洗干净后加水磨浆，进行浆渣分离，在135～160℃和7～8大气压力下经200～300目研磨处理，得大豆浆液；该步骤是进行完全脱腥去害处理，可以彻底钝化大豆所固有的胰蛋白酶抑制剂、致甲状腺肿素、脂肪氧化酶、血球凝集素、致异味因子和易产生嘌呤的核酸等的活性，从而完全克服掉大豆的抗营养性、致甲状腺肿大、肠胃不适恶心、胀气和豆腥苦涩味易痛风等五大副作用，同时使蛋白变性；
5)均质：将莲子浆液与大豆浆液混合，打入均质机中至少均质3遍，均质压力为60～80Mpa；这样可以使莲子与大豆的蛋白质混合的更均匀，同时又能克服掉莲子不易消化等副作用并提高两种蛋白降解度；
6)乳化：将均质后的浆液在乳化罐中搅拌10～30分钟，搅拌速度为2500～3000转/分；经过剪切，使球蛋白破碎并使二者充分乳合充分融合，更易打开蛋白链和降解；
7)α化、灭菌、变性：将乳化后的浆液在温度为120～138℃的条件下加热20～30分钟；目的是将莲子的高含量淀粉α化，并在杀灭大豆中的芽孢杆菌的同时，使莲子和大豆蛋白进一步变性，更有利于蛋白降解和缩合；
8)生化：将步骤7)处理过的浆液冷却至35～65℃，在冷却后的浆液中加入脂肪酶、淀粉酶和菠萝蛋白酶，然后再将温度调整至45～65℃，在2500～3000转/分条件下搅拌，使酶制剂与浆液充分混合交融，并保持恒温生化4～12个小时；
9)灭酶：将生化后的浆液升温至80～100℃灭酶，灭酶时间20～10秒；
10)析出：将灭酶后的物料在温度为65～85℃的条件下经过含食品级硅藻土助滤剂的板框析出系统析出，即得到全莲子肽原液，进而制成全莲子肽营养品，全莲子肽原液的含肽量为1.2～2.0％左右。该工艺方法可解决因高淀粉造成高凝胶性而使肽与凝胶指数极高的淀粉、糖分离的技术难题。
析出效果的最佳方案是：上述含食品级硅藻土助滤剂的板框析出系统中涂覆在板框上的食品级硅藻土助滤剂的重量按板框滤网面积计算为0.5～0.8公斤/平方米。
上述步骤1)中莲子与大豆的重量份数比为10～6∶0.5～4。
上述步骤3)中浸泡好的莲子最好按照莲子(干莲子)与水的重量份数比为1∶6～10加水研磨。
上述步骤4)中浸泡好的大豆最好按照大豆(干大豆)与水的重量份数比为1∶6～10加水磨浆。
上述步骤8)中加入酶的最佳量是：加入的脂肪酶为浆液的0.02～0.08％，淀粉酶为浆液的0.02～0.15％，菠萝蛋白酶为浆液的0.08～0.5％，以上均为重量百分比。
为了使保健效果更好，依实际产品需要可以将全莲子肽原液进行浓缩，若经过多级浓缩，可使肽含量达到4％以上；亦可制作成全莲子肽粉、全莲子肽胶囊、全莲子肽片剂、全莲子肽口服液或全莲子活性运动饮料等。
本发明通过上述工艺步骤及关键参数的实施，所获得的营养品含有为人体直接、完全吸收的肽以及双歧因子、皂甙、磷脂、黄酮类物质、亚油酸、亚麻酸、油酸、β～谷甾醇、谷胱甘肽、β～谷甾醇脂肪酸酯、钙、镁、钾、铁、磷、VC、硫胺素、葡萄糖等特殊营养保健成分，具有不会对人体肝、肾、脾和大脑造成高渗透压的特殊生理保健功能，即可直接快速增强生命活力和免疫力、清除自由基、抗氧化性、非变应性促进脂代谢、降血压、降胆固醇、降血脂、抗衰老、抗癌、抗疲劳、消炎和美容护肤等保健功能。本发明可使蛋白质一次性降解缩合成肽而非氨基酸的转化率高达80％以上。
具体实施方式
下面结合具体实施例对本发明的内容加以说明。
1)取新鲜、无杂质、无脂肪氧化和无霉变的莲子70kg，清洗干净后在水温为20℃条件下浸泡8小时；
2)将浸泡好的莲子冲洗干净后加入420kg纯净水在胶体磨中研磨2遍，细度需达200目，得莲子浆液；
3)选30kg新鲜、无杂质、无霉变的大豆在水温为15℃的条件下浸泡5小时；
4)将浸泡好的大豆加入纯净水180kg磨浆，浆渣分离提取蛋白，然后在135℃、7个大气压力和细度为200目条件下研磨处理30分钟，进行完全脱腥去害处理，从而达到彻底钝化大豆所固有的胰蛋白酶抑制剂、脂肪氧化酶、血球凝集素、致异味因子和易产生嘌呤的核酸等的活性，理想而完全的克服掉大豆的抗营养性、致甲状腺肿大、肠胃不适恶心、胀气和豆腥苦涩味易痛风等五大副作用；
5)将上述莲子蛋白浆液与大豆蛋白浆液混合后通过压力为600kg的高压均质机均质处理3遍；
6)再将均质的物料通过2700转/分钟的乳化罐中搅拌10分钟，使莲子蛋白和大豆蛋白在剪切破碎中充分融合；
7)将上述物料在温度为120℃的条件下，加热钝化20分钟，这样可将莲子的高含量淀粉α化和杀灭掉大豆中的芽孢杆菌，同时可实现对莲子蛋白和大豆蛋白进一步的变性处理；
8)将钝化变性处理后的物料通过管式换热器经15秒的冷却处理至35℃后加入重量比为0.02％的脂肪酶、0.02％的淀粉酶和0.08％的菠萝蛋白酶，然后再将温度调整至45℃，经过2700转/分钟搅拌处理，保持恒温生化12个小时；
9)将生化后的物料经过管式换热器将物料升温至100℃，灭酶时间20秒；
10)将灭酶后的物料在温度为65℃的条件下经过已预涂好食品级硅藻土助滤剂的板框过滤析出系统处理，得500kg含肽量为1.2～2.0％的莲子肽原液，硅藻土的预涂量为0.5kg/平方米板框滤网面积，板框滤网为800～1200目；
11)将上述析出的全莲子肽液经过多级浓缩处理，可得含肽4％以上的全莲子肽营养液200kg，再经过多级过滤通过无菌分装可得全莲子肽口服液和全莲子高肽快速增能活性运动饮；另外通过真空喷雾干燥系统，可得20kg全莲子肽粉，亦可通过无菌胶囊制作系统和无菌片剂制作系统制成全莲子肽胶囊、全莲子肽片剂。
Claims (5)
1.一种制备全莲子肽营养品的方法，其步骤如下：
1)原料配比：莲子与大豆的重量份数比为10～6∶0～4；
2)浸泡：将莲子浸泡8～15小时，水温为20～50℃；大豆浸泡5～10小时，水温为20～30℃；
3)研磨：浸泡好的莲子经过多次冲洗后加水研磨，细度达100～200目，得莲子浆液；
4)去害：将浸泡好的大豆用水清洗干净后加水磨浆，进行浆渣分离，在135～160℃和7～8kg压力下经200～300目研磨处理，得大豆浆液；
5)均质：将莲子浆液与大豆浆液混合，打入均质机中至少均质3遍，均质压力为60～80Mpa；
6)乳化：将均质后的浆液在乳化罐中搅拌，搅拌速度为2500～3000转/分；
7)α化、灭菌、变性：将乳化后的浆液在温度为120～138℃的条件下加热20～30分钟；
8)生化：将步骤7)处理过的浆液冷却至35～65℃，在冷却后的浆液中加入脂肪酶、淀粉酶和菠萝蛋白酶，然后再将温度调整至45～65℃，在2500～3000转/分条件下搅拌，使酶制剂与浆液充分混合交融，并保持恒温生化4～12个小时；
9)灭酶：将生化后的浆液升温至80～100℃灭酶，灭酶时间20～10秒；10)析出：将灭酶后的物料在温度为65～85℃的条件下经过含食品级硅藻土 助滤剂的板框析系统析出，即得到全莲子肽原液，进而制成全莲子肽营养品。
2.根据权利要求1所述的方法，其特征是步骤1)中1)莲子与大豆的重量份数比为10～6∶0.5～4。
3.根据权利要求1或2所述的方法，其特征是含食品级硅藻土助滤剂的板框析出系统中涂覆在板框上的食品级硅藻土助滤剂的重量按板框滤网面积计算为0.5～0.8公斤/平方米。
4.根据权利要求1或2所述的方法，其特征是：
步骤3)中浸泡好的莲子按照莲子与水的重量份数比为1∶6～10加水研磨；
步骤4)中浸泡好的大豆按照大豆与水的重量份数比为1∶6～10加水磨浆；
步骤8)中加入的脂肪酶为浆液的0.02～0.08％，淀粉酶为浆液的0.02～0.15％，菠萝蛋白酶为浆液的0.08～0.5％，以上均为重量百分比。
5.根据权利要求1或2所述的方法，其特征是将全莲子肽原液进行浓缩，制作成全莲子肽粉、全莲子肽胶囊或全莲子肽片剂。
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