CN105249140A - 一种麦绿素护色技术及其产品 - Google Patents
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Abstract
本发明涉及一种麦绿素护色技术及其产品，属于食品深加工技术领域。其特征是以高度为10～30cm的新鲜麦苗为原料，经去根、除杂、挑选、清洗、甩水后，在-4℃～-15℃下冻结，经解冻、离心分离，取得麦苗汁液；用乳酸锌对麦苗汁液进行护绿处理，添加麦芽糊精、山梨糖醇、β-环糊精以调整风味，然后经真空冷冻干燥、过筛、包装，制得。采用本发明技术生产麦绿素具有生产工艺简单、营养物质保存率高、可产业化等特点，所得产品色泽鲜绿，味道清新，富合SOD、维生素C对人体有益的活性成分。
Description
一、技术领域
本发明涉及一种麦绿素护色技术及其产品，属于食品深加工技术领域，特别涉及一种麦绿素生物护色技术及其产品。
二、背景技术
大麦属于禾谷类植物，其嫩苗是营养与保健物质丰富的食物资源，具有清除体内自由基、抗氧化、抗疲劳、调节血脂的功能。禾谷类植物叶片的细胞壁由植物纤维构成，人类没有消化植物纤维的酶，因而难以吸收其中的精华，采用高科技手段，打破植物细胞壁，取出营养素，又可保持它鲜活的原生态。从麦苗叶中提取的麦绿素有促进修复损伤的脱氧核糖核酸(DNA)、清除体内的自由基防止人体受活性氧基损伤、延缓人体细胞衰老、抑制艾滋病毒(HIV)活性与感染、刺激脑下垂体前叶，促进乳腺和精腺发育密切相关的乳类激素分泌及抗炎、镇痛、抗溃疡、降血糖、降血压等作用。
麦绿素作为一种保健食品已被市场所认可，但食用麦绿素保健品领域并没有得到普及，其主要是因为生产中还存在着多种制约因素，如在加工过程中，容易导致失绿变褐；麦苗的青草味难以除去，影响食用口味。
麦苗中的叶绿素结构不稳定，易分解而变褐，生产上常采用Cu2+替代叶绿素中的Mg2+，保持其色泽稳定性。Cu2+常被视为重金属离子，一直以来作为食品添加物而倍受争议，其用量过度对人体有害。专利(公开号CN1272537A，公开日2000年11月8日)公开了“螺旋藻液保绿的方法”，其在碱性条件下添加护绿剂达到保绿效果，但碱性条件有破坏麦苗中维生素C及SOD等生物活性成分的作用。专利(公开号CN1365823，公开日2002年8月28日)公开了“一种全成分活性麦绿素及其微胶囊制品及制备方法”，去除明水后，采用热风脱水方式，这样不仅破坏了麦苗中叶绿素，而且麦苗中热敏性成分也大大损失。采用冷冻干燥加工方法，其热敏性蛋白、多种维生素、微量元素、SOD等成分能以活性状态保留在大麦嫩苗及其制品中。
目前生产中的叶绿素护绿剂，如叶绿素铜钠、碳酸氢钠多为化学合成的，添加后，对麦苗中的营养成分及相关酶活性有破坏作用。本发明乳酸锌作为护绿剂，不但解决了上述问题，而且增加了麦绿素产品中的锌含量，提高了产品品质。
三、发明内容
技术问题
本发明目的在于提供一种麦绿素生物护色技术及其产品，以高度为10～25cm的新鲜麦苗为原料，经去根、除杂、挑选、清洗、甩水后，在-1℃～-10℃下冻结，经解冻、离心，取得麦苗汁液；用乳酸锌对麦苗汁液进行护绿处理，添加麦芽糊精、山梨糖醇、β-环糊精以调整风味，然后经真空冷冻干燥、过筛、包装，制得。
技术方案
(1)麦苗选剔与清洗：选择高度为10cm～30cm未拔节的大麦幼苗嫩叶，距假茎基部2～3cm处收割，并去除大麦苗的黄叶，用清水冲洗、去除泥沙等污物；
(2)冻结与取汁：用离心甩水方式除去大麦苗表面明水，将麦苗叶置于-4℃～-15℃下冻结；将冻结后的麦苗叶置于10℃～25℃下解冻；解冻后的麦苗叶经离心分离取得麦苗汁液；
(3)护绿与配料：按体积质量比在大麦苗叶汁中添加0.05～0.20％的乳酸锌(v/w)，然后在麦苗叶汁中添加麦芽糊精1％～5％、山梨糖醇1％～5％、β-环糊精0.5％～2％(v/w)；
(4)冷冻干燥：按公知的方法，对添加护绿剂和配料的麦苗叶汁液进行真空冷冻干燥；
(5)包装：过筛后的麦绿素粉按公知的方法，进行真空包装或充氮包装，制得。
有益效果
与现有技术相比，本发明的生物护色麦绿素产品具有以下优点：
(1)本发明以有机态的乳酸锌作为护绿剂，减少以往生产上采用铜离子护绿对食品食品安全性的影响、降低碱性条件对麦绿素中维生素C的破坏作用。
(2)本发明用冷冻法制得的麦绿素，降低了热风干燥对麦绿素中维生素等营养成分的破坏和SOD等生物酶的损失。
(3)本发明添加麦芽糊精、β-环糊精、山梨糖醇以改善麦绿素口感，而且其低热值的糖类更适合麦绿素作为保健产品的开发利用。
四、具体实施方式
实施例1
选择高度为30cm未拔节的大麦嫩苗叶，距假茎基部3cm处收割。去除大麦苗的黄叶，用清水洗去泥沙等污物。用离心方式除去麦苗表面明水。将麦苗叶置于-4℃下冻结，将冻结后的麦苗叶置于25℃下解冻，离心取汁；按体积质量比在大麦苗叶汁中添加0.05％乳酸锌护绿，搅拌均匀后添加1％麦芽糊精、5％山梨糖醇、0.5％β-环糊精，经真空冷冻干燥后，进行真空包装，制得。
实施例2
选择高度为25cm未拔节的大麦嫩苗叶，按实施例1进行收割、除杂、清洗，去明水；将麦苗叶置于-10℃下冻结，将冻结后的麦苗叶置于15℃下解冻，离心取汁；按体积质量比在大麦苗叶汁中添加0.10％乳酸锌护绿，搅拌均匀后添加2％麦芽糊精、5％山梨糖醇、1.0％β-环糊精。
实施例3
选择高度为20cm未拔节的大麦嫩苗叶，按实施例1进行收割、除杂、清洗，去明水；将麦苗叶置于-15℃下冻结，将冻结后的麦苗叶置于20℃下解冻，离心取汁；按体积质量比在大麦苗叶汁中添加0.15％乳酸锌护绿，搅拌均匀后添加3％麦芽糊精、3％山梨糖醇、1.5％β-环糊精。
实施例4
选择高度为15cm未拔节的大麦嫩苗叶，按实施例1进行收割、除杂、清洗，去明水；将麦苗叶置于-7℃下冻结，将冻结后的麦苗叶置于25℃下解冻，离心取汁；按体积质量比在大麦苗叶汁中添加0.20％乳酸锌护绿，搅拌均匀后添加4％麦芽糊精、2％山梨糖醇、2.0％β-环糊精。
以上详细说明了本发明的实施方式，但这只是为了便于理解而举的实例，不应被视为是对本发明范围的限制。同样，任何所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变或替换，但所有这些改变或替换都应属于本发明的权利要求的保护范围。
Claims (2)
1.一种麦绿素护色技术，其特征在于，以新鲜大麦幼苗嫩叶为原料，经去根、除杂、挑选、清洗、甩去明水后冻结，经解冻、离心分离，取得麦苗汁液；用乳酸锌对麦苗汁液进行护绿，添加麦芽糊精、山梨糖醇、β-环糊精以调整风味；经公知的真空冷冻干燥、过筛、包装工序，制得，具体包括以下步骤：
(1)麦苗选剔与清洗：选择高度为10cm～30cm未拔节的大麦幼苗嫩叶，距假茎基部2～3cm处收割，并去除大麦苗的黄叶，用清水冲洗、去除泥沙等污物；
(2)冻结与取汁：用离心甩水方式除去大麦苗表面明水，将麦苗叶置于-4℃～-15℃下冻结；将冻结后的麦苗叶置于10℃～25℃下解冻；解冻后的麦苗叶经离心分离取得麦苗汁液；
(3)护绿与配料：按体积质量比在大麦苗叶汁中添加0.05～0-20％的乳酸锌(v/w)，然后在麦苗叶汁中添加麦芽糊精1％～5％、山梨糖醇1％～5％、β-环糊精0.5％～2％(v/w)；
(4)冷冻干燥：按公知的方法对添加护绿剂和配料的麦苗叶汁液进行真空冷冻干燥；
(5)包装：过筛后的麦绿素粉按公知的方法进行真空包装或充氮包装，制得。
2.根据权利要求1所述的一种麦绿素护色技术，其特征在于，原料为大麦苗叶、小麦
苗叶、元麦苗叶、青稞叶，所得产品色泽鲜绿、味道清新，富含SOD、维生素C等对人体有益的成分。
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| CN108260818A (zh) * | 2016-12-30 | 2018-07-10 | 甘肃奇正实业集团有限公司 | 一种具有降血脂、降血糖、降血压、提高免疫力功能的保健食品及其制备方法 |
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| CN102511780A (zh) * | 2011-12-28 | 2012-06-27 | 南京农业大学 | 一种麦绿素护色技术及其产品 |
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| CN108260818A (zh) * | 2016-12-30 | 2018-07-10 | 甘肃奇正实业集团有限公司 | 一种具有降血脂、降血糖、降血压、提高免疫力功能的保健食品及其制备方法 |
| CN107125758A (zh) * | 2017-04-21 | 2017-09-05 | 浙江禾蓓生物科技有限公司 | 小麦苗嫩叶提取物及其制备方法 |
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