CN106723080A - 一种可可味果蔬营养核桃多肽咀嚼片及其制备方法 - Google Patents
一种可可味果蔬营养核桃多肽咀嚼片及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种可可味果蔬营养核桃多肽咀嚼片,其特征在于,由以下重量份的原料组成:核桃粨170‑180、氯化钙12‑14、玉米淀粉30‑35、马兰头6‑8、荸荠10‑12、甘蓝5‑7、枸杞多糖粉2‑4、乌梅汁13‑16、植脂末20‑25、可可豆8‑10、香榧子果仁3‑5、鱼骨粉2‑4、石榴酒7‑10、麦芽糖醇10‑12、硬脂酸镁8‑10。本发明产品在补钙的同时也提供了易于吸收和协同促钙吸收的多肽,倍增了补钙效果。添加的玉米淀粉、马兰头、荸荠等材料改善了产品的膳食结构,增强了营养,添加的可可豆、香榧子果仁等含有丰富的营养元素,还具有一定的保健功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种可可味果蔬营养核桃多肽咀嚼片及其制备方法。
背景技术
核桃是一种营养价值和经济价值都很高的珍贵果木。作为一种经济树种,核桃在我国的栽培历史悠久,分布比较广泛。核桃仁含有丰富的营养素,每百克含蛋白质15~20克,脂肪较多,碳水化合物10克;并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及胡萝卜素、核黄素等多种维生素。对人体有益。是深受老百姓喜爱的坚果类食品之一。核桃的蛋白质和脂类占整个核桃仁重量84%以上,其中脂类占60%左右。核桃蛋白由四种蛋白质构成,分别为清蛋白、球蛋白、醇溶蛋白和谷蛋白,分别占核桃蛋白总量的6.81%、17.57%、5.33%和70.11%。
研究表明,植物蛋白不仅资源丰富,价格低廉,与动物蛋白相比,氨基酸组成更加平衡,必需氨基酸含量较高,且不含胆固醇。在核桃中含有18种氨基酸,其中有8种必需氨基酸,精氨酸和谷氨酸含量都相当高,是一种优质的蛋白资源。此外,在所有补脑食品中,核桃自古以来就是“健脑益智”的最佳补品,但人们一直利用的是核桃油,那核桃蛋白也是否拥有益智的作用,有研究表明核桃蛋白也是一种制备改善记忆的优质蛋白原料,可以增强大脑活动,增强记忆力,对青少年用脑过度、中老年记忆衰退的防治具有很好的效果。虽然专利号为CN201410129327.9的专利提供了一种核桃多肽咀嚼片可以很好的帮助人们摄入和吸收核桃多肽,但是其成分单一,功能有限,不能满足人们的需求,而且老年人的骨质疏松以及青少年的骨骼生长都需要补钙。因此,本发明根据需要研究出了一种既可以增强记忆力,又可同时补钙的核桃多肽咀嚼片。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种可可味果蔬营养核桃多肽咀嚼片及其制备方法。
本发明是通过以下技术方案实现的:
一种可可味果蔬营养核桃多肽咀嚼片,其特征在于,由以下重量份的原料组成:核桃粨170-180、氯化钙12-14、玉米淀粉30-35、马兰头6-8、荸荠10-12、甘蓝5-7、枸杞多糖粉2-4、乌梅汁13-16、植脂末20-25、可可豆8-10、香榧子果仁3-5、鱼骨粉2-4、石榴酒7-10、麦芽糖醇10-12、硬脂酸镁8-10。
所述的一种可可味果蔬营养核桃多肽咀嚼片的制备方法,其特征在于,包括以下步骤:
(1)称取核桃粨加入到5-6倍水中,然后置于65-70℃的水浴锅中预热15-20min后取出,待其冷却至室温后调节pH为7.5-8.5,然后按4%的酶底比1:1加入木瓜蛋白酶和胰蛋白酶,搅拌均匀后在45-50℃的温度下酶解反应25-30h,灭酶后高速离心,取上清液抽滤后喷雾干燥,得到核桃多肽粉;
(2)将核桃多肽粉和氯化钙加入到适量去离子水中充分溶解,然后调节溶液pH为6.5-7.5,在温度为50-55℃的条件下水浴加热,螯合反应25-30min后用无水乙醇反复洗涤螯合物,离心处理后将沉淀物冷冻干燥,得到核桃多肽螯合钙,备用;
(3)将马兰头、荸荠、甘蓝洗净后加2-倍水煮熟,然后磨浆后进行均质化处理,冷冻干燥后得到冻干粉;
(4)将可可豆、香榧子果仁放入石榴酒内浸泡6-8h,取出晾干后放入锅中用小火炒香,然后进行超微化粉碎,得到混合香粉;
(5)将核桃多肽螯合钙、冻干粉、混合香粉、玉米淀粉、枸杞多糖粉、乌梅汁、植脂末、鱼骨粉、麦芽糖醇混合均匀,然后加入10%重量份的水,搅拌均匀后置于65-70℃的真空干燥箱中干燥至含水量为8%左右,得到混合软料;
(6)将混合软料粉碎后过20-30目筛,然后加入硬脂酸镁,混合均匀后进行压片,即得所述核桃多肽咀嚼片。
本发明的优点是:本发明通过将碱溶酸沉技术结合生物酶解技术,降解碱溶物中的多糖,一方面释放多糖结合的蛋白质,另一方面降低体系中的黏度,提高蛋白的提取率;采用多酶协同水解,富集对记忆有改善作用的丝氨酸,赖氨酸等氨基酸,提高成品多肽原料中的目标氨基酸含量,加之核桃蛋白中谷氨酸含量较高,可起到稳定大脑内谷氨酸含量的作用,从而提高大脑的记忆力;通过将核桃多肽与氯化钙进行螯合,在不添加任何无机酸、碱以及酶的状况下,获得易被吸收的新型高效的生物补钙产品,与传统补钙制剂如碳酸钙、葡萄糖酸钙、醋酸钙、乳酸钙等相比,本产品在补钙的同时也提供了易于吸收和协同促钙吸收的多肽,倍增了补钙效果。添加的玉米淀粉、马兰头、荸荠等材料改善了产品的膳食结构,增强了营养,添加的可可豆、香榧子果仁等含有丰富的营养元素,还具有一定的保健功效。
具体实施方式
一种可可味果蔬营养核桃多肽咀嚼片,其特征在于,由以下重量份(kg)的原料组成:核桃粨170、氯化钙12、玉米淀粉30、马兰头6、荸荠10、甘蓝5、枸杞多糖粉2、乌梅汁13、植脂末20、可可豆8、香榧子果仁3、鱼骨粉2、石榴酒7、麦芽糖醇10、硬脂酸镁8。
所述的一种可可味果蔬营养核桃多肽咀嚼片的制备方法,其特征在于,包括以下步骤:
(1)称取核桃粨加入到5-6倍水中,然后置于65-70℃的水浴锅中预热15-20min后取出,待其冷却至室温后调节pH为7.5-8.5,然后按4%的酶底比1:1加入木瓜蛋白酶和胰蛋白酶,搅拌均匀后在45-50℃的温度下酶解反应25-30h,灭酶后高速离心,取上清液抽滤后喷雾干燥,得到核桃多肽粉;
(2)将核桃多肽粉和氯化钙加入到适量去离子水中充分溶解,然后调节溶液pH为6.5-7.5,在温度为50-55℃的条件下水浴加热,螯合反应25-30min后用无水乙醇反复洗涤螯合物,离心处理后将沉淀物冷冻干燥,得到核桃多肽螯合钙,备用;
(3)将马兰头、荸荠、甘蓝洗净后加2-倍水煮熟,然后磨浆后进行均质化处理,冷冻干燥后得到冻干粉;
(4)将可可豆、香榧子果仁放入石榴酒内浸泡6-8h,取出晾干后放入锅中用小火炒香,然后进行超微化粉碎,得到混合香粉;
(5)将核桃多肽螯合钙、冻干粉、混合香粉、玉米淀粉、枸杞多糖粉、乌梅汁、植脂末、鱼骨粉、麦芽糖醇混合均匀,然后加入10%重量份的水,搅拌均匀后置于65-70℃的真空干燥箱中干燥至含水量为8%左右,得到混合软料;
(6)将混合软料粉碎后过30-35目筛,然后加入硬脂酸镁,混合均匀后进行压片,即得所述核桃多肽咀嚼片。
Claims (2)
1.一种可可味果蔬营养核桃多肽咀嚼片,其特征在于,由以下重量份的原料组成:核桃粨170-180、氯化钙12-14、玉米淀粉30-35、马兰头6-8、荸荠10-12、甘蓝5-7、枸杞多糖粉2-4、乌梅汁13-16、植脂末20-25、可可豆8-10、香榧子果仁3-5、鱼骨粉2-4、石榴酒7-10、麦芽糖醇10-12、硬脂酸镁8-10。
2.根据权利要求1所述的一种可可味果蔬营养核桃多肽咀嚼片的制备方法,其特征在于,包括以下步骤:
(1)称取核桃粨加入到5-6倍水中,然后置于65-70℃的水浴锅中预热15-20min后取出,待其冷却至室温后调节pH为7.5-8.5,然后按4%的酶底比1:1加入木瓜蛋白酶和胰蛋白酶,搅拌均匀后在45-50℃的温度下酶解反应25-30h,灭酶后高速离心,取上清液抽滤后喷雾干燥,得到核桃多肽粉;
(2)将核桃多肽粉和氯化钙加入到适量去离子水中充分溶解,然后调节溶液pH为6.5-7.5,在温度为50-55℃的条件下水浴加热,螯合反应25-30min后用无水乙醇反复洗涤螯合物,离心处理后将沉淀物冷冻干燥,得到核桃多肽螯合钙,备用;
(3)将马兰头、荸荠、甘蓝洗净后加2-倍水煮熟,然后磨浆后进行均质化处理,冷冻干燥后得到冻干粉;
(4)将可可豆、香榧子果仁放入石榴酒内浸泡6-8h,取出晾干后放入锅中用小火炒香,然后进行超微化粉碎,得到混合香粉;
(5)将核桃多肽螯合钙、冻干粉、混合香粉、玉米淀粉、枸杞多糖粉、乌梅汁、植脂末、鱼骨粉、麦芽糖醇混合均匀,然后加入10%重量份的水,搅拌均匀后置于65-70℃的真空干燥箱中干燥至含水量为8%左右,得到混合软料;
(6)将混合软料粉碎后过20-30目筛,然后加入硬脂酸镁,混合均匀后进行压片,即得所述核桃多肽咀嚼片。
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CN113424963A (zh) * | 2021-06-04 | 2021-09-24 | 南昌大学 | 一种制作大豆多糖钙咀嚼片的方法 |
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