CN106262944A - 一种花香型牡丹籽油抗癌微胶囊及其制备方法 - Google Patents
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Abstract
本发明公开了一种花香型牡丹籽油抗癌微胶囊,是由下述重量份的原料制成:牡丹籽100‑150、玉米粒10‑15、白芸豆6‑9、荞麦仁8‑12、牡丹花22‑33、大麦苗4‑6、裙带菜3‑5、黑茶6‑9、魔芋胶和葡萄糖适量、大豆分离蛋白和磷脂适量、复合酶和谷氨酰胺转氨酶适量;添加玉米粒、白芸豆、荞麦仁等具有抗癌等功效的含油原料,在改善了牡丹籽油的口感和质地同时更提高了其营养保健价值,成品牡丹籽油微胶囊的包埋率达到75%以上,微胶囊近圆形、表面光滑、颗粒小、无裂纹孔洞,花香浓郁持久,保质期显著延长,粉末状油脂在贮存运输和食用时更加方便快捷。
Description
技术领域
本发明涉及保健植物油技术领域,尤其涉及一种花香型牡丹籽油抗癌微胶囊及其制备方法。
背景技术
牡丹籽油中含有油酸、亚油酸、亚麻酸等多种不饱和脂肪酸,对提高智力、增强免疫力、保护视力、预防心肌梗塞和脑梗塞、预防过敏性疾病以及延缓衰老等都有重要作用,但牡丹籽油的有效成分不饱和脂肪酸在氧化环境中或者高温下容易被氧化成反式脂肪酸,对人体反而有害,并且牡丹籽油直接食用口感较涩,和其他油调配虽然能改变其口感,但由于不能加热,只能用于凉拌,限制了牡丹籽油的使用,不利于牡丹籽油产业发展;油脂微胶囊化技术是以易于成膜的高分子化合物为壁材将油脂包裹起来形成小胶囊,胶囊直径大小为5-200μm,通过此技术生产的产品不仅能防止牡丹籽油氧化,而且使液态油脂转换成粉末油脂,更加方便储存运输;由于牡丹籽油具有众多优点,牡丹籽油产品具有广阔的市场前景,故此本发明提供一种出油率高、提取效率高、包埋率高的牡丹籽油微胶囊及其生产工艺。
发明内容
本发明是为了弥补现有技术的不足,提供一种花香型牡丹籽油抗癌微胶囊及其制备方法。
本发明是通过以下技术方案实现的:
一种花香型牡丹籽油抗癌微胶囊,是由下述重量份的原料制成:
牡丹籽100-150、玉米粒10-15、白芸豆6-9、荞麦仁8-12、牡丹花22-33、大麦苗4-6、裙带菜3-5、黑茶6-9、魔芋胶和葡萄糖适量、大豆分离蛋白和磷脂适量、复合酶和谷氨酰胺转氨酶适量;
所述复合酶为粥化酶和中性蛋白酶按质量比为2:1比例混合配制得到。
一种所述的花香型牡丹籽油抗癌微胶囊制备方法,包括以下步骤:
(1)筛选出优质的牡丹籽、玉米粒、白芸豆、荞麦仁,洗净后沥干,送入炒锅,小火不断翻炒至出香,冷却后用振动式低温超微粉碎机在-10±2℃条件下粉碎30-40分钟,得到超微籽粉;
(2)将新鲜的牡丹花和大麦苗、裙带菜去杂洗净,黑茶用沸水漂烫3-4秒后滤出茶叶,全部混合,加入4-5倍清水打浆,在110-115℃下灭酶4-5秒,再经冷冻干燥后超微粉碎,得到超微花粉;
(3)将上述超微籽粉、超微花粉与6-8倍纯净水混合均匀,加入总重量1-2%的复合酶,添加柠檬酸调节pH至5-5.5,送入微波超声波组合式反应釜中,在温度40-50℃、微波功率400-500W、超声波功率700-800W的条件下酶解60-80分钟,得到酶解液;
(4)将上述酶解液送入分离罐中进行固液分离处理,得到的分离液经灭酶、脱色、除杂等常规工艺,得到牡丹籽油;
(5)将魔芋胶和葡萄糖按1:1混合,缓慢均匀加入到两者质量28-30倍的纯水中,搅拌均匀后得到胶体溶液;将大豆分离蛋白和磷脂按2:1混合,缓慢均匀加入到两者质量8-10倍温度60-65℃的温水中,搅拌均匀后得到蛋白溶液;
(6)向上述蛋白溶液中依次加入牡丹籽油、胶体溶液,保持温度在50-60℃,搅拌均匀后得到稳定乳化液,用柠檬酸调节pH至6-6.5,加入250-300U/kg的谷氨酰胺转氨酶,在40-50℃下凝胶反应50-60分钟,升温至80-90℃灭酶1-2分钟,在温度-28±2℃、真空度15-17Pa的条件下真空冷冻干燥至恒重,得到成品。
一种所述的花香型牡丹籽油抗癌微胶囊制备方法,所述步骤(5)中蛋白溶液:胶体溶液的体积比为6:1。
一种所述的花香型牡丹籽油抗癌微胶囊制备方法,所述步骤(6)中牡丹籽油:(蛋白溶液+胶体溶液)的体积比为1:4。
与现有技术相比,本发明的优点是:
本发明将牡丹籽和牡丹花超微粉碎后混合在微波-超声波下酶解,利用微波内加热优势和超声空化原理解决了传统水酶法酶解时间长和酶解法破乳的问题,降低了因酶解时间长使牡丹籽油中不饱和脂肪酸氧化引起的品质下降及产率低的问题;采用粥化酶和中性蛋白酶复合酶解能够使酶解反应更充分,提取出的牡丹籽油更高效和高产;采用大豆分离蛋白、魔芋胶、葡萄糖作为复合壁材,大豆分离蛋白中同时存在亲水基和疏水基,且大豆分离蛋白具有良好的乳化性和成膜性,魔芋胶、葡萄糖可以和大豆分离蛋白形成蛋白-多糖共价复合体系,增加微胶囊壁的机械强度和稳定性,同时减少牡丹籽油在包埋过程中的外溢,提高了微胶囊的稳定性和包埋率;真空冷冻干燥具有不破坏牡丹籽油热敏性不饱和脂肪酸及效率高的优势,添加玉米粒、白芸豆、荞麦仁等具有抗癌等功效的含油原料,在改善了牡丹籽油的口感和质地同时更提高了其营养保健价值,成品牡丹籽油微胶囊的包埋率达到75%以上,微胶囊近圆形、表面光滑、颗粒小、无裂纹孔洞,花香浓郁持久,保质期显著延长,粉末状油脂在贮存运输和食用时更加方便快捷。
具体实施方式
一种花香型牡丹籽油抗癌微胶囊,是由下述重量(斤)的原料制成:
牡丹籽100、玉米粒10、白芸豆6、荞麦仁8、牡丹花22、大麦苗4、裙带菜3、黑茶6、魔芋胶和葡萄糖适量、大豆分离蛋白和磷脂适量、复合酶和谷氨酰胺转氨酶适量;
所述复合酶为粥化酶和中性蛋白酶按质量比为2:1比例混合配制得到。
一种所述的花香型牡丹籽油抗癌微胶囊制备方法,包括以下步骤:
(1)筛选出优质的牡丹籽、玉米粒、白芸豆、荞麦仁,洗净后沥干,送入炒锅,小火不断翻炒至出香,冷却后用振动式低温超微粉碎机在-10℃条件下粉碎30分钟,得到超微籽粉;
(2)将新鲜的牡丹花和大麦苗、裙带菜去杂洗净,黑茶用沸水漂烫3秒后滤出茶叶,全部混合,加入4倍清水打浆,在110℃下灭酶4秒,再经冷冻干燥后超微粉碎,得到超微花粉;
(3)将上述超微籽粉、超微花粉与6倍纯净水混合均匀,加入总重量1%的复合酶,添加柠檬酸调节pH至5,送入微波超声波组合式反应釜中,在温度40℃、微波功率400W、超声波功率700W的条件下酶解60分钟,得到酶解液;
(4)将上述酶解液送入分离罐中进行固液分离处理,得到的分离液经灭酶、脱色、除杂等常规工艺,得到牡丹籽油;
(5)将魔芋胶和葡萄糖按1:1混合,缓慢均匀加入到两者质量28倍的纯水中,搅拌均匀后得到胶体溶液;将大豆分离蛋白和磷脂按2:1混合,缓慢均匀加入到两者质量8倍温度60℃的温水中,搅拌均匀后得到蛋白溶液;
(6)向上述蛋白溶液中依次加入牡丹籽油、胶体溶液,保持温度在50℃,搅拌均匀后得到稳定乳化液,用柠檬酸调节pH至6,加入250U/kg的谷氨酰胺转氨酶,在40℃下凝胶反应50分钟,升温至80℃灭酶1分钟,在温度-30℃、真空度15Pa的条件下真空冷冻干燥至恒重,得到成品。
一种所述的花香型牡丹籽油抗癌微胶囊制备方法,所述步骤(5)中蛋白溶液:胶体溶液的体积比为6:1。
一种所述的花香型牡丹籽油抗癌微胶囊制备方法,所述步骤(6)中牡丹籽油:(蛋白溶液+胶体溶液)的体积比为1:4。
Claims (4)
1.一种花香型牡丹籽油抗癌微胶囊,其特征在于是由下述重量份的原料制成:
牡丹籽100-150、玉米粒10-15、白芸豆6-9、荞麦仁8-12、牡丹花22-33、大麦苗4-6、裙带菜3-5、黑茶6-9、魔芋胶和葡萄糖适量、大豆分离蛋白和磷脂适量、复合酶和谷氨酰胺转氨酶适量;
所述复合酶为粥化酶和中性蛋白酶按质量比为2:1比例混合配制得到。
2.一种如权利要求1所述的花香型牡丹籽油抗癌微胶囊制备方法,其特征在于包括以下步骤:
(1)筛选出优质的牡丹籽、玉米粒、白芸豆、荞麦仁,洗净后沥干,送入炒锅,小火不断翻炒至出香,冷却后用振动式低温超微粉碎机在-10±2℃条件下粉碎30-40分钟,得到超微籽粉;
(2)将新鲜的牡丹花和大麦苗、裙带菜去杂洗净,黑茶用沸水漂烫3-4秒后滤出茶叶,全部混合,加入4-5倍清水打浆,在110-115℃下灭酶4-5秒,再经冷冻干燥后超微粉碎,得到超微花粉;
(3)将上述超微籽粉、超微花粉与6-8倍纯净水混合均匀,加入总重量1-2%的复合酶,添加柠檬酸调节pH至5-5.5,送入微波超声波组合式反应釜中,在温度40-50℃、微波功率400-500W、超声波功率700-800W的条件下酶解60-80分钟,得到酶解液;
(4)将上述酶解液送入分离罐中进行固液分离处理,得到的分离液经灭酶、脱色、除杂等常规工艺,得到牡丹籽油;
(5)将魔芋胶和葡萄糖按1:1混合,缓慢均匀加入到两者质量28-30倍的纯水中,搅拌均匀后得到胶体溶液;将大豆分离蛋白和磷脂按2:1混合,缓慢均匀加入到两者质量8-10倍温度60-65℃的温水中,搅拌均匀后得到蛋白溶液;
(6)向上述蛋白溶液中依次加入牡丹籽油、胶体溶液,保持温度在50-60℃,搅拌均匀后得到稳定乳化液,用柠檬酸调节pH至6-6.5,加入250-300U/kg的谷氨酰胺转氨酶,在40-50℃下凝胶反应50-60分钟,升温至80-90℃灭酶1-2分钟,在温度-28±2℃、真空度15-17Pa的条件下真空冷冻干燥至恒重,得到成品。
3.一种如权利要求2所述的花香型牡丹籽油抗癌微胶囊制备方法,其特征在于所述步骤(5)中蛋白溶液:胶体溶液的体积比为6:1。
4.一种如权利要求2所述的花香型牡丹籽油抗癌微胶囊制备方法,其特征在于所述步骤(6)中牡丹籽油:(蛋白溶液+胶体溶液)的体积比为1:4。
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