CN105639344A - 一种抗氧化肽羊乳饮料的制备方法 - Google Patents
一种抗氧化肽羊乳饮料的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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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
- 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
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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Abstract
一种抗氧化肽羊乳饮料的制备方法,将羊奶粉溶于蒸馏水中,经脱脂、离心得酪蛋白干粉,向酪蛋白溶液中加入酶得酶解液,再向酶解液中加入β-环状糊精、白砂糖、混合酸、复合稳定剂以及红枣、枸杞和桂圆榨汁得到的营养汁进行饮料复配制得;本发明将健康美容的因子与具有抗氧化肽的饮料混合,使其不仅具有抑制脂质过氧化和清除自由基、维持机体自由基平衡和提高机体抗衰老、抗疾病功能,而且可以起到美容养颜,延年益寿的作用;制备得到的抗氧化肽饮料可以降低体内自由基水平,帮助机体抵御疾病;将桂圆、红枣、枸杞添加到抗氧化肽的饮料中,不仅口感较好,具有健胃、美容的作用,而且还含有丰富的维生素和矿物质,是一种营养丰富的天然饮料。
Description
技术领域
本发明属于食品保健技术领域,涉及复合酶法制备抗氧化肽饮料,特别涉及抗氧化肽羊乳饮料的制备方法。
背景技术
近年来自由基生物学快速发展,广泛触及生命科学领域,其主要探究自由基的组成、清除和自由基对生物学系统的损害。目前已明确一系列由自由基造成的疾病机理,如动脉粥样化、神经变性、慢性抑郁症、癌症和生理学衰老。抗氧化肽作为生物活性肽的一种,具有抑制脂质过氧化和清除自由基、维持机体自由基平衡和提高机体抗衰老、抗疾病功能。
桂圆,又称龙眼,为无患子科植物,果供生食或加工成干制品,肉、核、皮及根均可作药用。它具有补心脾,益气血,健脾胃,养肌肉。思虑伤脾,头昏,失眠,心悸怔忡,虚赢,病后或产后体虚,及由于脾虚所致之下血失血症。现代医学实践证明,它还有美容、延年益寿之功效。
枸杞既是传统名贵中药材,又是一种营养滋补品。在卫生部公布的63种药食两用的名单中,名列榜首。作为传统中药,枸杞性平味甘,具有滋补肝肾、益精明目、润肺的功效,与灵芝搭配可防止百病。通过化学成分分析,枸杞的果实检测出含有丰富的天然胡萝卜素、维生素C、枸杞蛋白多糖、甜菜碱、亚油酸以及铁、磷、钙等营养成分,有补虚安神、明目祛风、滋肾润肺以及护肝抗肿瘤等作用。枸杞子含有丰富的胡萝卜素、多种维生素和钙、铁等健康眼睛的必需营养物质,故有明目之功,俗称“明眼子”。
红枣,又名大枣。特点是维生素含量非常高,有“天然维生素丸”的美誉,具有滋阴补阳,补血之功效。红枣为温带作物,适应性强。红枣素有“铁杆庄稼”之称,具有耐旱、耐涝的特性,是发展节水型林果业的首选良种。常食大枣可治疗身体虚弱、神经衰弱、脾胃不和、消化不良、劳伤咳嗽、贫血消瘦,养肝防癌功能尤为突出,有“日食三颗枣,百岁不显老”之说。
羊奶营养价值高,成分接近于人乳,被称为乳中精品。将羊乳的营养组成与牛乳、人乳进行比较,发现除了乳糖外,在干物质、脂肪、蛋白质、钙、磷及维生素A等含量均高于牛乳,接近于人乳;而乳糖作为乳糖不耐症的主要影响因素,其在羊乳中含量低于牛乳,因此羊乳比牛乳更适用于乳糖不耐症患者饮用。将羊乳酪蛋白与牛乳、人乳进行比较,可以发现除了αs1-酪蛋白外,αs2-酪蛋白、β-酪蛋白及κ-酪蛋白在羊乳中的含量均高于牛乳;αs1-酪蛋白作为主要的过敏原,在羊乳含量远远低于牛乳,因此饮用羊乳不会引起过敏反应。酪蛋白作为乳中主要蛋白质,在酶解过程中可以产生调节胃肠运动、免疫以及清除自由基和促进矿质元素吸收等作用的生物活性肽。
在目前的报道中,红枣在饮料的应用更为广泛一些。CN104397801A公布了一种红枣饮料的加工工艺及配方;CN102669763A公布了薏苡仁红枣饮料的加工配方;CN101502320B公布了一种参姜红枣饮料冲剂的生产方法。将红枣、桂圆、枸杞应用在一起的也略有报道,CN104413509A公布了一种桂圆枸杞红枣饮料。但是它只是单纯的将这些物质混合在一起调配成饮料。
发明内容
本发明的目的在于提供一种健康美容的抗氧化肽羊乳饮料的制备方法,饮用后发挥不仅可以降低体内自由基水平,具有抗癌、抗辐射等功能,而且可以起到美容养颜,延年益寿的作用。
为达到上述目的,本发明采用的技术方案:
1)将羊奶粉与蒸馏水配成复原乳,离心去除复原乳中的脂肪制得脱脂乳;
2)向脱脂乳中滴加盐酸并磁力搅拌,直到pH值达为4.6,使酪蛋白沉淀下来,经离心弃去上清液,将沉淀进行冷冻干燥得酪蛋白干粉;
3)将酪蛋白干粉制成的质量浓度为2%~5%的酪蛋白溶液,放入恒温水浴锅中,加热至45℃~60℃,滴加NaOH溶液调节酪蛋白溶液pH为6.5~8.0;
4)向酪蛋白溶液中加入酪蛋白溶液质量2%~5%的Alcalase酶和木瓜蛋白酶的混合物,反应过程中滴加NaOH溶液保持pH不变,水解结束后,灭酶、离心,弃沉淀取上清液得酶解液;
5)将去核后的红枣、枸杞及去核后的桂圆按3:2:1的质量比混合,洗干净之后用榨汁机打成含有细微颗粒的营养汁;
6)向酶解液中添加酶解液质量0.6%~1.0%的β-环状糊精,在室温下搅拌进行脱苦处理,然后加入酶解液质量6%~10%的白砂糖、0.5%~0.8%的柠檬酸与苹果酸的混合酸、0.2%~0.35%的瓜尔豆胶、黄原胶和CMC-Na的复合稳定剂以及10%-30%的营养汁进行饮料复配;最后,进行灭菌即得到抗氧化肽羊乳饮料。
所述步骤1)的羊奶粉与蒸馏水按1:6-10的质量比配成复原乳。
所述步骤1)的离心采用6500rmp离心15min去除脂肪制得脱脂乳。
所述步骤2)脱脂乳的温度为45℃,盐酸的浓度为1mol/L,磁力搅拌强度为1200rpm,离心采用8000rmp离心15min。
所述步骤3)NaOH溶液的浓度为1mol/L。
所述步骤4)Alcalase酶和木瓜蛋白酶的质量比为1:1-3或1-2:1,滴加的NaOH溶液为0.1mol/L,水解时间为60min~150min,灭酶采用95℃水浴灭酶10min,离心采用8000rmp离心15min。
所述的混合酸中柠檬酸与苹果酸按2:1的质量比混合。
所述的复合稳定剂中瓜尔豆胶、黄原胶和CMC-Na按1:3:3的质量比混合。
所述步骤6)的灭菌在85℃进行15min。
本发明将健康美容的因子与具有抗氧化肽的饮料混合,使其不仅具有抑制脂质过氧化和清除自由基、维持机体自由基平衡和提高机体抗衰老、抗疾病功能,而且可以起到美容养颜,延年益寿的作用。制备得到的抗氧化肽饮料可以降低体内自由基水平,帮助机体抵御疾病。将桂圆、红枣、枸杞添加到抗氧化肽的饮料中,不仅口感较好,具有健胃、美容的作用,而且还含有丰富的维生素和矿物质,是一种营养丰富的天然饮料。
具体实施方式
实施例1:
1)将羊奶粉与蒸馏水按1:8的质量比配成复原乳,采用6500rmp离心15min去除复原乳中的脂肪制得脱脂乳;
2)向45℃的脱脂乳中滴加1mol/L的盐酸并采用1200rpm的磁力搅拌,直到pH值达为4.6,使酪蛋白沉淀下来,采用8000rmp离心15min弃去上清液,将沉淀进行冷冻干燥得酪蛋白干粉;
3)将酪蛋白干粉制成的质量浓度为2%的酪蛋白溶液,放入恒温水浴锅中,加热至45℃,滴加1mol/L的NaOH溶液调节酪蛋白溶液pH为6.5;
4)向酪蛋白溶液中加入酪蛋白溶液质量2%的Alcalase酶和木瓜蛋白酶的混合物,反应过程中滴加0.1mol/L的NaOH溶液保持pH不变,水解60min后,采用95℃水浴灭酶10min,8000rmp离心15min,弃沉淀取上清液得酶解液;用紫外分光光度计测得DPPH自由基清除能力为54.82%;
所述的Alcalase酶和木瓜蛋白酶的质量比为1:1;
5)将去核后的红枣、枸杞及去核后的桂圆按3:2:1的质量比混合,洗干净之后用榨汁机打成含有细微颗粒的营养汁;
6)向酶解液中添加酶解液质量0.6%的β-环状糊精,在室温下搅拌进行脱苦处理,然后加入酶解液质量6%的白砂糖、0.5%的按2:1的质量比混合的柠檬酸与苹果酸的混合酸、0.2%的按1:3:3的质量比混合的瓜尔豆胶、黄原胶和CMC-Na的复合稳定剂以及10%的营养汁进行饮料复配;最后,在85℃进行15min灭菌即得到抗氧化肽羊乳饮料。将经过杀菌的抗氧化肽饮料在4℃条件下进行保藏。
实施例2:
1)将羊奶粉与蒸馏水按1:6的质量比配成复原乳,采用6500rmp离心15min去除复原乳中的脂肪制得脱脂乳;
2)向45℃的脱脂乳中滴加1mol/L的盐酸并采用1200rpm的磁力搅拌,直到pH值达为4.6,使酪蛋白沉淀下来,采用8000rmp离心15min弃去上清液,将沉淀进行冷冻干燥得酪蛋白干粉;
3)将酪蛋白干粉制成的质量浓度为3%的酪蛋白溶液,放入恒温水浴锅中,加热至50℃,滴加1mol/L的NaOH溶液调节酪蛋白溶液pH为7.0;
4)向酪蛋白溶液中加入酪蛋白溶液质量3%的Alcalase酶和木瓜蛋白酶的混合物,反应过程中滴加0.1mol/L的NaOH溶液保持pH不变,水解90min后,采用95℃水浴灭酶10min,8000rmp离心15min,弃沉淀取上清液得酶解液;用紫外分光光度计测得DPPH自由基清除能力为61.69%。
所述的Alcalase酶和木瓜蛋白酶的质量比为1:2;
5)将去核后的红枣、枸杞及去核后的桂圆按3:2:1的质量比混合,洗干净之后用榨汁机打成含有细微颗粒的营养汁;
6)向酶解液中添加酶解液质量0.8%的β-环状糊精,在室温下搅拌进行脱苦处理,然后加入酶解液质量8%的白砂糖、0.6%的按2:1的质量比混合的柠檬酸与苹果酸的混合酸、0.25%的按1:3:3的质量比混合的瓜尔豆胶、黄原胶和CMC-Na的复合稳定剂以及20%的营养汁进行饮料复配;最后,在85℃进行15min灭菌即得到抗氧化肽羊乳饮料。将经过杀菌的抗氧化肽饮料在4℃条件下进行保藏。
实施例3:
1)将羊奶粉与蒸馏水按1:10的质量比配成复原乳,采用6500rmp离心15min去除复原乳中的脂肪制得脱脂乳;
2)向45℃的脱脂乳中滴加1mol/L的盐酸并采用1200rpm的磁力搅拌,直到pH值达为4.6,使酪蛋白沉淀下来,采用8000rmp离心15min弃去上清液,将沉淀进行冷冻干燥得酪蛋白干粉;
3)将酪蛋白干粉制成的质量浓度为3%的酪蛋白溶液,放入恒温水浴锅中,加热至55℃,滴加1mol/L的NaOH溶液调节酪蛋白溶液pH为7.5;
4)向酪蛋白溶液中加入酪蛋白溶液质量5%的Alcalase酶和木瓜蛋白酶的混合物,反应过程中滴加0.1mol/L的NaOH溶液保持pH不变,水解90min后,采用95℃水浴灭酶10min,8000rmp离心15min,弃沉淀取上清液得酶解液;用紫外分光光度计测得DPPH自由基清除能力为66.07%;
所述的Alcalase酶和木瓜蛋白酶的质量比为1:3;
5)将去核后的红枣、枸杞及去核后的桂圆按3:2:1的质量比混合,洗干净之后用榨汁机打成含有细微颗粒的营养汁;
6)向酶解液中添加酶解液质量1.0%的β-环状糊精,在室温下搅拌进行脱苦处理,然后加入酶解液质量8%的白砂糖、0.7%的按2:1的质量比混合的柠檬酸与苹果酸的混合酸、0.25%的按1:3:3的质量比混合的瓜尔豆胶、黄原胶和CMC-Na的复合稳定剂以及30%的营养汁进行饮料复配;最后,在85℃进行15min灭菌即得到抗氧化肽羊乳饮料。将经过杀菌的抗氧化肽饮料在4℃条件下进行保藏。
实施例4:
1)将羊奶粉与蒸馏水按1:7的质量比配成复原乳,采用6500rmp离心15min去除复原乳中的脂肪制得脱脂乳;
2)向45℃的脱脂乳中滴加1mol/L的盐酸并采用1200rpm的磁力搅拌,直到pH值达为4.6,使酪蛋白沉淀下来,采用8000rmp离心15min弃去上清液,将沉淀进行冷冻干燥得酪蛋白干粉;
3)将酪蛋白干粉制成的质量浓度为4%的酪蛋白溶液,放入恒温水浴锅中,加热至60℃,滴加1mol/L的NaOH溶液调节酪蛋白溶液pH为8.0;
4)向酪蛋白溶液中加入酪蛋白溶液质量5%的Alcalase酶和木瓜蛋白酶的混合物,反应过程中滴加0.1mol/L的NaOH溶液保持pH不变,水解150min后,采用95℃水浴灭酶10min,8000rmp离心15min,弃沉淀取上清液得酶解液;用紫外分光光度计测得DPPH自由基清除能力为64.36%;
所述的Alcalase酶和木瓜蛋白酶的质量比为2:1;
5)将去核后的红枣、枸杞及去核后的桂圆按3:2:1的质量比混合,洗干净之后用榨汁机打成含有细微颗粒的营养汁;
6)向酶解液中添加酶解液质量1.0%的β-环状糊精,在室温下搅拌进行脱苦处理,然后加入酶解液质量10%的白砂糖、0.8%的按2:1的质量比混合的柠檬酸与苹果酸的混合酸、0.3%的按1:3:3的质量比混合的瓜尔豆胶、黄原胶和CMC-Na的复合稳定剂以及15%的营养汁进行饮料复配;最后,在85℃进行15min灭菌即得到抗氧化肽羊乳饮料。将经过杀菌的抗氧化肽饮料在4℃条件下进行保藏。
实施例5:
1)将羊奶粉与蒸馏水按1:9的质量比配成复原乳,采用6500rmp离心15min去除复原乳中的脂肪制得脱脂乳;
2)向45℃的脱脂乳中滴加1mol/L的盐酸并采用1200rpm的磁力搅拌,直到pH值达为4.6,使酪蛋白沉淀下来,采用8000rmp离心15min弃去上清液,将沉淀进行冷冻干燥得酪蛋白干粉;
3)将酪蛋白干粉制成的质量浓度为5%的酪蛋白溶液,放入恒温水浴锅中,加热至50℃,滴加1mol/L的NaOH溶液调节酪蛋白溶液pH为7.0;
4)向酪蛋白溶液中加入酪蛋白溶液质量4%的Alcalase酶和木瓜蛋白酶的混合物,反应过程中滴加0.1mol/L的NaOH溶液保持pH不变,水解120min后,采用95℃水浴灭酶10min,8000rmp离心15min,弃沉淀取上清液得酶解液;用紫外分光光度计测得DPPH自由基清除能力为63.51%。
所述的Alcalase酶和木瓜蛋白酶的质量比为1.5:1;
5)将去核后的红枣、枸杞及去核后的桂圆按3:2:1的质量比混合,洗干净之后用榨汁机打成含有细微颗粒的营养汁;
6)向酶解液中添加酶解液质量0.9%的β-环状糊精,在室温下搅拌进行脱苦处理,然后加入酶解液质量9%的白砂糖、0.6%的按2:1的质量比混合的柠檬酸与苹果酸的混合酸、0.35%的按1:3:3的质量比混合的瓜尔豆胶、黄原胶和CMC-Na的复合稳定剂以及25%的营养汁进行饮料复配;最后,在85℃进行15min灭菌即得到抗氧化肽羊乳饮料。将经过杀菌的抗氧化肽饮料在4℃条件下进行保藏。
Claims (9)
1.一种抗氧化肽羊乳饮料的制备方法,其特征在于:
1)将羊奶粉与蒸馏水配成复原乳,离心去除复原乳中的脂肪制得脱脂乳;
2)向脱脂乳中滴加盐酸并磁力搅拌,直到pH值达为4.6,使酪蛋白沉淀下来,经离心弃去上清液,将沉淀进行冷冻干燥得酪蛋白干粉;
3)将酪蛋白干粉制成的质量浓度为2%~5%的酪蛋白溶液,放入恒温水浴锅中,加热至45℃~60℃,滴加NaOH溶液调节酪蛋白溶液pH为6.5~8.0;
4)向酪蛋白溶液中加入酪蛋白溶液质量2%~5%的Alcalase酶和木瓜蛋白酶的混合物,反应过程中滴加NaOH溶液保持pH不变,水解结束后,灭酶、离心,弃沉淀取上清液得酶解液;
5)将去核后的红枣、枸杞及去核后的桂圆按3:2:1的质量比混合,洗干净之后用榨汁机打成含有细微颗粒的营养汁;
6)向酶解液中添加酶解液质量0.6%~1.0%的β-环状糊精,在室温下搅拌进行脱苦处理,然后加入酶解液质量6%~10%的白砂糖、0.5%~0.8%的柠檬酸与苹果酸的混合酸、0.2%~0.35%的瓜尔豆胶、黄原胶和CMC-Na的复合稳定剂以及10%-30%的营养汁进行饮料复配;最后,进行灭菌即得到抗氧化肽羊乳饮料。
2.根据权利要求1所述的抗氧化肽羊乳饮料的制备方法,其特征在于:所述步骤1)的羊奶粉与蒸馏水按1:6-10的质量比配成复原乳。
3.根据权利要求1所述的抗氧化肽羊乳饮料的制备方法,其特征在于:所述步骤1)的离心采用6500rmp离心15min去除脂肪制得脱脂乳。
4.根据权利要求1所述的抗氧化肽羊乳饮料的制备方法,其特征在于:所述步骤2)脱脂乳的温度为45℃,盐酸的浓度为1mol/L,磁力搅拌强度为1200rpm,离心采用8000rmp离心15min。
5.根据权利要求1所述的抗氧化肽羊乳饮料的制备方法,其特征在于:所述步骤3)NaOH溶液的浓度为1mol/L。
6.根据权利要求1所述的抗氧化肽羊乳饮料的制备方法,其特征在于:所述步骤4)Alcalase酶和木瓜蛋白酶的质量比为1:1-3或1-2:1,滴加的NaOH溶液为0.1mol/L,水解时间为60min~150min,灭酶采用95℃水浴灭酶10min,离心采用8000rmp离心15min。
7.根据权利要求1所述的抗氧化肽羊乳饮料的制备方法,其特征在于:所述的混合酸中柠檬酸与苹果酸按2:1的质量比混合。
8.根据权利要求1所述的茶多酚抗氧化肽饮料的制备方法,其特征在于:所述的复合稳定剂中瓜尔豆胶、黄原胶和CMC-Na按1:3:3的质量比混合。
9.根据权利要求1所述的抗氧化肽羊乳饮料的制备方法,其特征在于:所述步骤6)的灭菌在85℃进行15min。
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