CN106036728A - 一种具有溶栓酶花生酱的生产方法 - Google Patents
一种具有溶栓酶花生酱的生产方法 Download PDFInfo
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- CN106036728A CN106036728A CN201610387011.9A CN201610387011A CN106036728A CN 106036728 A CN106036728 A CN 106036728A CN 201610387011 A CN201610387011 A CN 201610387011A CN 106036728 A CN106036728 A CN 106036728A
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- peanut butter
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- arachidis hypogaeae
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Abstract
一种具有溶栓酶花生酱的生产方法,涉及调味品,特别是花生酱的制作工艺技术领域,先制备花生粉原酱泥,灭菌后经拌入发酵剂发酵,经后熟处理,再加入具保酶活性的配料,作真空包装,得到具有溶栓酶的花生酱制成品,4℃下可保藏3周。本发明是对现有花生酱产品的升级换代,适合血栓病人和潜在病人食用。
Description
技术领域
本发明涉及调味品,特别是花生酱的制作工艺技术领域。
背景技术
花生酱在西方国家颇受欢迎,已经成为每天饮食中必不可少的食品之一,在超市中人们可随意挑选风味、口感各自喜爱的花生酱。美国占花生产量的近60%用于花生酱的制作。不过,这类产品的加工工艺,通常将花生粉碎,加各类调味料制成,其产品多属于大众消费品。美国花生酱有益于健康的作用仅仅是依赖其原料本身营养特点,还谈不上有特定的保健功能。近几年西方已由传统的全脂花生酱慢慢的向低脂或脱脂花生酱、营养风味型花生酱转变。
我国花生资源丰富,种植面积和产量均居世界前列,但与发达国家相比,我国对花生资源的开发和利用的研究程度还相差甚远,并未形成产业优势。我国的花生酱主流产品还是全脂花生酱,产品品种少,风味、涂抹性、感官质量和贮存期等都还不尽人意,花生酱的大规模生产厂家少,消费群体数量也不多。已有花生酱在国际市场上也没有形成品牌。
经检索花生酱专利技术产品一部分为营养调整型产品,如多维花生酱、低脂营养花生酱、膏状无油脂分层花生酱,另一部分属于风味质地调配型产品,如花生三辣酱、花生味辣酱、膏状花生酱等。已发表论文中,多数围绕油酱分层、脂肪氧化、灭菌保藏流程、稳定剂种类及用量进行,也有以调味为手段研制甜味、海鲜味、奶油味系列花生酱产品的报道。
我国传统工艺制作的发酵花生酱是以花生、芝麻炒熟及磨细,与炒盐拌匀,装进大缸,加入凉开水封缸,经自然发酵制成,成品往往存在霉变、霉菌毒素残留及生虫等食品安全与卫生问题。
迄今为止,尚未见有以现代生物发酵技术加工花生酱的报道,也无特定保健功效花生酱的报道及产品问世。
当前我国有数以亿计的血栓病患者和中老年血栓病潜在患者。血栓栓塞性疾病已成为引起死亡的主要疾病之一。有400万人因心脑血管疾病全部或者部分丧失劳动能力,有600万人因卒中半身不遂而丧失生活自理能力。
在人体的心脏或血管腔内,血液发生凝固或血液中的某些有形成分互相粘集,形成的固体质块,即为血栓。若在心血管中形成血栓,将导致心肌梗塞的发生。若在脑血管中形成血栓,将导致脑梗塞与中风的发生。这些梗塞类疾病由于局部动脉狭窄或堵塞,局部血流量减少或突然中断,造成供血、供氧、供糖减少,引发血管内皮损伤、脑组织坏死,表现为头痛、眩晕、偏瘫等症状和体征。如大面积梗塞,可出现昏迷甚至死亡。由于心脑血管意外,可进一步引发呼吸系统、消化系统、泌尿系统的一系列病症,以及心力衰竭等不可逆性病理变化,给家庭、社会带来沉重的负担,还会导致生活质量的整体下降。
目前临床使用的溶栓药物主要有链激酶、尿激酶、组织血纤溶酶原激活剂等,由于其稳定性差、药效短、半衰期短、有副作用等,疗效并不理想。鉴于药物治疗会给人们带来巨大的经济压力和较大的副作用,药治不如食治,寻找更有效、更合理的防治心脑血管疾病的方法,已势在必行。
与药物治疗不同的是,微生物溶栓酶其溶栓能力远比当今流行的尿激酶、蚯蚓激酶强,且只溶解血栓的主体物质纤维蛋白,不水解血浆纤维蛋白原,吃多吃少不会引发出血危险,无任何毒副作用。在体内的持续期长,半衰期6~8小时,还具有成本低和常年食用方便的特点。
溶栓酶即纳豆激酶,过去数十年内一直是一种以大豆为介质经细菌发酵形成的碱性丝氨酸蛋白酶,与其他溶栓类药物相比,具有安全性好、成本低、纤溶活性强、可口服、作用时间长等优点,溶栓酶的溶栓机制表现为4种形式:
①直接的溶栓作用;
②激活尿激酶原成为尿激酶,进一步溶解血栓;
③可以刺激血管内皮细胞产生组织型纤溶酶原激活剂(t-PA),t-PA激活纤溶酶原作为纤溶酶,进一步溶解血栓;
④降解和失活尿激酶和t-PA的抑制剂pAI-1,激活更多的尿激酶和t-PA,促进血纤维蛋白的溶解。
可见,溶栓效果突出的主要原因是其具有直接与间接的双重溶栓功能。
产溶栓酶细菌最早从中国的蒲包豆豉(即现在被日本所称的纳豆)中分离而得,现在在国内已经商品化,本发明所用福康纳豆菌粉即为其之一,但未见其大豆外产品的使用。
目前,在全世界范围内,具有溶栓酶的食品仅限于大豆类食品,如纳豆、豆豉、腐乳、大豆酱油等。
发明内容
本发明目的在于为人们提供一种具有溶栓酶花生酱的生产方法,以提供人们具有丰富营养价值的花生酱。
本发明技术方案是:将去除红衣的干净花生烘干后粉粹,取得花生粉,将花生粉与NaCl、K2HPO4、MgSO4和水混合制成原酱泥,经121℃灭菌后与活化的拌菌液混合发酵,然后经后熟、添加配料和食品添加剂,取得具有溶栓酶的花生酱。
特别是其中活化的拌菌液的制备方法是:将花生粉、酵母浸出物、蛋白胨、NaCl和水混合,在混合体系的pH值为7.2~7.4、温度环境为121℃的条件下灭菌,取得无菌花生液体种子培养基,然后于无菌花生液体种子培养基中接种纳豆激酶溶液,于40℃环境温度下以振荡培养,取得活化的拌菌液。
由于纳豆激酶中带有氨味,不易被消费者接受,会影响到其进食量及疗效,而花生本身具有多种风味组分,混合发酵后的异味较小。
大豆发酵的食品中含有一定量的维生素K,其凝固血液的作用与溶栓酶功效相反,必然会降低其实际功效。
花生在发酵过程中,同样可产生溶栓酶,其粘丝更浓稠,故适合酱的制作。
花生的维生素K集中在花生红衣中,只要在去除花生红衣后即被全部去除,故本发明选用的花生粉为无红衣的花生粉。
本发明制得的花生酱产品具有高溶栓酶,营养丰富,在色泽、口感、质地方面具可接受性,质量符合食品安全相关标准,可以发挥扬长避短的功效,弥补大豆同类产品的先天不足,改善普通花生酱的营养成分。
经体外溶血纤维试验、体外抗凝血试验,表明发酵花生酱所含溶栓酶确有生物溶纤活性;经胃蛋白酶处理试验,表明其所含溶栓酶能抗胃蛋白酶、抗pH2.45的酸性环境,证实直接口服发酵花生酱制品能保持溶栓酶的活性。经真空包装及4℃保藏,保质期21d,酶活保护率高于61%。
进一步地,本发明所述原酱泥中花生粉与NaCl、K2HPO4、MgSO4和水的混合质量比为1∶0.005∶0.12∶0.001∶0.5。在细菌的生长和发酵过程中,一些适宜浓度的无机盐离子和微量元素会促进菌体的生长和发酵产物的合成,只要选择合适的修饰剂对溶栓酶进行化学修饰可以理想地提高酶的活性,以该比例量调配的花生粉原酱泥经发酵后的溶栓酶活性较大。
所述无菌花生液体种子培养基中,花生粉、酵母浸出物、蛋白胨、NaCl和水的混合比为20g∶5g∶10g∶5g∶1000mL。该培养基含有菌种生长繁殖均要碳源、氮源、无机盐、生长因子、水等,且该培养基中营养物质浓度和比例可使菌种生长良好。
用于接种的所述纳豆激酶溶液中含菌量为1×106~1×108个/mL,在每1000L无菌花生液体种子培养基中接种1kg纳豆激酶溶液。利用含菌量的纳豆激酶溶液发酵花生液体种子培养基可使花生液体种子培养基里含有可产溶栓酶的菌种,为花生酱发酵过程中产生溶栓酶提供了条件。该接种比例可以保证花生液体种子培养基中含菌量达到一定的初始浓度。
本发明所述发酵的环境温度为44℃,发酵时间为20h。发酵温度过低则不利于发酵菌的生长,影响酶的产生;发酵温度过高,使发酵速度过快,导致酶活下降和原料的过度分解,影响产品品质。同时,过高的温度也会导致原料内的杂菌和病原微生物生长繁殖,不利于保证产品的安全性,需要置于44℃这一理想的温度范围。发酵时间过短会造成发酵剂无法充分作用于产品致使溶栓酶产量和活性降低。发酵时间过长易致菌体死亡产酸过多,降低溶栓酶产量和活性,故以20h为宜。
所述后熟是在4℃环境温度下静置28h。不同后熟时间对其风味和溶栓酶活性有较大影响,后熟期也是花生酱风味物质形成的关键时期,后熟28h后,花生酱的风味也基本上成型,因此从花生酱酶活力和风味综合考虑,选择的后熟时间为28h。后熟处理后,花生酱中酶活达到为163.34 IU/g。
所述食品添加剂为乳酸链球菌素、海藻糖。乳酸链球菌素作为天然保鲜防腐剂相对于化学合成的防腐剂有较强的安全性,它能够被人体正常代谢,基本不会在人体积聚。花生酱中的溶栓酶采用低温冷冻储藏时容易使敏感蛋白质空间结构发生变化,从而导致其变性失活,因而多采用加入保护剂,海藻糖在众多保护剂中对酶活的保护功能最为显著,除此之外海藻糖还有矫味和矫臭的特殊功效,可以改善不愉快的气味,起到掩盖和修饰的作。
具体实施方式
一、原料选择:挑选无破损、无霉变、无虫蛀的优质花生。
二、原料的预处理:将挑选的优质花生清洗干净,去除红衣后烘干、粉粹。
三、生产具溶栓花生酱的具体操作方法:
1.制备花生粉原酱泥:将花生粉和NaCl、K2HPO4、MgSO4、水以1︰0.005︰0.12︰0.001︰0.5的质量比混合形成花生粉原酱泥。
2.花生粉原酱泥的灭菌:将调配好的花生粉原酱泥在121℃下灭菌处理20分钟。
3.制备活化的拌菌液:
(1)制备花生液体种子培养基:取花生粉20g,酵母浸出物5g,蛋白胨10g,NaCl 5g,水1000mL,混合后,以浓度为1mol/L的 NaOH水溶液调整pH值至 7.2~7.4,然后置于121℃高压灭菌20min。
(2)制备菌粉稀释液:采用福康纳豆菌粉,以无菌水稀释,稀释比例为1:100(W/V),使菌粉稀释液中含菌量为1×106~1×108个/mL。
(3)接菌活化:取菌粉稀释液接入花生液体种子培养基中,在每1000L无菌花生液体种子培养基中接种1kg纳豆激酶溶液,然后置于40℃温度环境下以180rpm振荡培养24h,得活化的拌菌液。
4.拌菌:向花生粉原酱泥中按5%(V/W)倒入活化的拌菌液,拌匀。
5.发酵:在温度为44℃的条件下恒温发酵20h,形成发酵花生酱。
6.后熟:将发酵花生酱置于4℃条件下放置28h,完成后熟工序。
7.添加配料和食品添加剂:加入占总重量0.04%的乳酸链球菌素(nisin)、3%的海藻糖,以铝箔袋装袋。
8.包装:作真空包装处理,得到具有溶栓酶花生酱包装品。
9.配套调料包制作:所用芥末汁、食醋、白砂糖、酱油的配比为:12:5:2:5,以聚乙烯复合袋装袋及真空包装。
10.保藏:花生酱包装品及其专用调料包均置于4℃冷藏,食用期不超过3周。
11.产品测试:
采用本发明方法生产出的花生酱每百克含蛋白质8.27g,脂肪12.6g,碳水化合物11.6g,能量856kJ,钠1350mg;共测得游离氨基酸17种,氨基酸总量比市售花生高61%,比市售非发酵的花生酱高36%,其中必需氨基酸占63%;缬氨酸、酪氨酸、脯氨酸为发酵花生酱所特有;苯丙氨酸、谷氨酸、亮氨酸、酪氨酸成为发酵花生酱特征性呈味氨基酸。检测出8种游离脂肪酸,其中花生酸、亚麻酸、棕榈酸高出非发酵品,尤以必需脂肪酸亚麻酸为发酵花生酱所特有;质构分析表明其硬度增加,弹性、粘附伸长度和粘附性显著大于非发酵品,表明发酵花生酱在色泽、口感、质地方面具可接受性;经酸价、过氧化值、大肠菌群等指标的测定结合感官评价,表明经发酵制得的花生酱食品安全质量符合国家相关标准。
Claims (7)
1.一种具有溶栓酶花生酱的生产方法,其特征在于:将去除红衣的干净花生烘干后粉粹,取得花生粉,将花生粉与NaCl、K2HPO4、MgSO4和水混合制成原酱泥,经121℃灭菌后与活化的拌菌液混合发酵,然后经后熟、添加配料和食品添加剂,取得具有溶栓酶的花生酱;所述活化的拌菌液是将花生粉、酵母浸出物、蛋白胨、NaCl和水混合,在混合体系的pH值为7.2~7.4、温度环境为121℃的条件下灭菌,取得无菌花生液体种子培养基,然后于无菌花生液体种子培养基中接种纳豆激酶溶液,于40℃环境温度下以振荡培养,取得活化的拌菌液。
2.根据权利要求1所述的生产方法,其特征在于:所述原酱泥中花生粉与NaCl、K2HPO4、MgSO4和水的混合质量比为1∶0.005∶0.12∶0.001∶0.5。
3.根据权利要求1所述的生产方法,其特征在于:所述无菌花生液体种子培养基中,花生粉、酵母浸出物、蛋白胨、NaCl和水的混合比为20g∶5g∶10g∶5g∶1000mL。
4.根据权利要求1所述的生产方法,其特征在于:用于接种的所述纳豆激酶溶液中含菌量为1×106~1×108个/mL,在每1000L无菌花生液体种子培养基中接种1kg纳豆激酶溶液。
5.根据权利要求1所述的生产方法,其特征在于:所述发酵的环境温度为44℃,发酵时间为20h。
6.根据权利要求1所述的生产方法,其特征在于:所述后熟是在4℃环境温度下静置28h。
7.根据权利要求1所述的生产方法,其特征在于:所述食品添加剂为乳酸链球菌素、海藻糖。
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