CN104921108A - 一种豆虫蛋白粉的制作工艺 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/123—Bulgaricus
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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Abstract
本发明涉及食品加工技术领域,具体涉及一种用豆虫加工成蛋白粉的制作工艺,本发明通过对豆虫进行制浆、酶解、发酵、干燥后制得,本发明制作方法工艺简单易操作,适用于工业化生产,制作出的蛋白粉具有抗衰老及增长免疫作用,其蛋白含量高达90%以上,本发明采用酶解,其蛋白多肽含量高,且经过发酵,含有利于人体的微量元素,本发明解性好,热稳定性好,风味良好,富含人体所需蛋白质、氨基酸、维生素和各种矿物质元素,具有更好的营养价值,长期食用,对于癌细胞生成、心脑血管疾病,高血压等起到很好的预防作用,同时降低胆固醇,对减肥、养颜也有很好的效果,具有不可多得的保健价值。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种用豆虫加工成蛋白粉的制作工艺。
背景技术
豆虫,学名豆天蛾广泛分布于辽宁,河南,山东,河北及江苏,四川还有江西等地,是一种以吃豆叶,喝甘露为生的一种软体小动物,它高蛋白低脂肪,富含七种人体无法合成的氨基酸,其中亚麻酸达36.53%,尤其是C18:3亚麻酸含量更高,灌云豆丹风味独特,是驱寒养胃的天然绿色保健珍品,豆青虫的组成除了水分之外,干物质大部分是蛋白质,占干豆虫重的63.2%,而人体所需要的微量元素也很丰富,钙、磷、镁、铁等含量非常高,维生素E的含量也较高,豆青虫含有18种氨基酸,属于完全蛋白质,而且异亮氨酸、赖氨酸等8种人体必需氨基酸的比例适中,占总氨基酸量的47.23%,与中华稻蝗的47.67%几乎持平,这说明,豆青虫与中华稻蝗一样,是人类理想的蛋白质资源,经研究结果表明,鸡蛋蛋白质中的必需氨基酸含量最高为48.77%,其次是中华稻蝗和豆青虫,然后是肉类和鱼类,大豆的必需氨基酸含量最低,为39.53%,在昆虫类中,豆天蛾的必需氨基酸含量仅次于中华稻蝗,比其他昆虫都高,这说明,豆青虫与中华稻蝗一样,其蛋白质比肉类、鱼类、植物类的蛋白质更适合人们的身体需要,组成也更合理,是优质的蛋白质资源,具有高的开发利用价值。
现有技术中制作豆虫的方法一般是通过一些常规的烹饪方法,如清蒸、油炸、与其他食物一起炒制,这种常规烹饪方法烹饪出的豆虫虽然味道鲜美,但很多人的心里存在一种障碍,食用时或食用前常联想到豆虫的活体,最后食之无味或食不下咽,而且豆虫是季节性的,从7月份开始,10月份就结束了,这就极大的限制了豆虫在市场上的推广。
发明内容
为克服现有技术中人们对豆虫利用不充分,由于很多人对豆虫存在心理障碍,豆虫存在季节性供应,最终导致豆虫类食品不能充分实现其营养价值且市场推广存在阻碍的问题,本发明提供一种豆虫蛋白粉的制作工艺。
本发明采用的技术方案为:
一种豆虫蛋白粉的制作工艺,
其由以下步骤制成:
(1)选取天然无毒、无公害状态下生长的活豆虫为主料;
(2)用擀豆丹机将豆虫肉挤压出来,用浓度为10%-12%的盐水清洗豆虫肉、豆虫皮;
(3)将豆虫肉放入研磨机中研磨成浆状,在130℃—140℃的蒸汽中灭菌15-20分钟,豆虫皮放入烘干机内干燥,烘干机的烘干温度为30-35℃,烘干1.5—2小时;
(4)向豆虫肉浆中加入蛋白酶进行酶解反应80-85分钟,蛋白酶与豆虫肉浆的比例为0.8:100,酶解结束后加热至85-90℃进行灭酶;
(5)向灭酶后的豆虫肉浆中加入保加利亚乳杆菌B1、嗜热链球菌Sl进行发酵,其中保加利亚乳杆菌B1、嗜热链球菌Sl、豆虫肉浆的重量份数比为0.1:0.1:100在25-28℃的温度下发酵4-5小时;
(6)将步骤(5)得到的发酵物进行干燥,得到豆虫粉;
(7)将烘干后的豆虫皮研磨成粉状后干燥,与豆虫粉混合。
本发明制作方法工艺简单易操作,适用于工业化生产,制作出的蛋白粉具有抗衰老及增长免疫作用,具有保护心脑血管和降低高血压作用,具有驱寒养胃作用,其蛋白含量高达90% 以上,本发明采用酶解,其蛋白多肽含量高,且经过发酵,含有利于人体的微量元素,本发明解性好,热稳定性好,风味良好,富含人体所需蛋白质、氨基酸、维生素和各种矿物质元素,具有更好的营养价值,长期食用,对于癌细胞生成、心脑血管疾病,高血压等起到很好的预防作用,同时降低胆固醇,对减肥、养颜也有很好的效果,具有不可多得的保健价值。
具体实施方式
一种豆虫蛋白粉的制作工艺,
其由以下步骤制成:
(1)选取天然无毒、无公害状态下生长的活豆虫为主料;
(2)用擀豆丹机将豆虫肉挤压出来,用浓度为10%-12%的盐水清洗豆虫肉、豆虫皮;
(3)将豆虫肉放入研磨机中研磨成浆状,在130℃—140℃的蒸汽中灭菌15-20分钟,豆虫皮放入烘干机内干燥,烘干机的烘干温度为30-35℃,烘干1.5—2小时;
(4)向豆虫肉浆中加入蛋白酶进行酶解反应80-85分钟,蛋白酶与豆虫肉浆的比例为0.8:100,酶解结束后加热至85-90℃进行灭酶;
(5)向灭酶后的豆虫肉浆中加入保加利亚乳杆菌B1、嗜热链球菌Sl进行发酵,其中保加利亚乳杆菌B1、嗜热链球菌Sl、豆虫肉浆的重量份数比为0.1:0.1:100在25-28℃的温度下发酵4-5小时;
(6)将步骤(5)得到的发酵物进行干燥,得到豆虫粉;
(7)将烘干后的豆虫皮研磨成粉状后干燥,与豆虫粉混合。
Claims (1)
1.一种豆虫蛋白粉的制作工艺,其特征在于实施步骤如下:
(1)选取天然无毒、无公害状态下生长的活豆虫为主料;
(2)用擀豆丹机将豆虫肉挤压出来,用浓度为10%-12%的盐水清洗豆虫肉、豆虫皮;
(3)将豆虫肉放入研磨机中研磨成浆状,在130℃—140℃的蒸汽中灭菌15-20分钟,豆虫皮放入烘干机内干燥,烘干机的烘干温度为30-35℃,烘干1.5—2小时;
(4)向豆虫肉浆中加入蛋白酶进行酶解反应80-85分钟,蛋白酶与豆虫肉浆的比例为0.8:100,酶解结束后加热至85-90℃进行灭酶;
(5)向灭酶后的豆虫肉浆中加入保加利亚乳杆菌B1、嗜热链球菌Sl进行发酵,其中保加利亚乳杆菌B1、嗜热链球菌Sl、豆虫肉浆的重量份数比为0.1:0.1:100在25-28℃的温度下发酵4-5小时;
(6)将步骤(5)得到的发酵物进行干燥,得到豆虫粉;
(7)将烘干后的豆虫皮研磨成粉状后干燥,与豆虫粉混合。
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Cited By (3)
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CN106174451A (zh) * | 2016-07-08 | 2016-12-07 | 安徽济他倍乐生物科技有限公司 | 一种纤维保健食品 |
CN106421930A (zh) * | 2016-11-03 | 2017-02-22 | 常州亚环环保科技有限公司 | 一种无刺激人造皮肤的制备方法 |
CN106520873A (zh) * | 2016-11-01 | 2017-03-22 | 江苏省农业科学院 | 一种豆丹肽螯合钙的制备方法 |
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CN106421930A (zh) * | 2016-11-03 | 2017-02-22 | 常州亚环环保科技有限公司 | 一种无刺激人造皮肤的制备方法 |
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