CN106942706A - A kind of method that functional nutrient food is produced by raw material of sorghum - Google Patents
A kind of method that functional nutrient food is produced by raw material of sorghum Download PDFInfo
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
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Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Fodder In General (AREA)
Abstract
A kind of method that functional food is produced by raw material of sorghum, belongs to sorghum deep process technology field.The present invention improves biologically active peptide stability in vivo.The inventive method：Step a, sorghum starch and sorghum protein prepared using the heavy method of alkali soluble acid；The sorghum starch that step b, step a are obtained is configured to starch milk, is gelatinized, cools down through microwave successively, drying and obtaining sorghum resistant starch after crushing；The sorghum protein that step c, step a are obtained is configured to protein solution, carries out gradient enzymolysis after water-bath preheating with trypsase, alkali protease, flavor protease successively, and high-temperature sterilization enzyme, desalination obtains sorghum gluten peptide after drying；Step d, sorghum resistant starch, starch octenyl succinate anhydride sodium and water are mixed, and are then added after sorghum gluten peptide, homogeneous and are spray-dried, obtain functional nutrient food.The present invention improves protein peptides stability in vivo, it is ensured that sorghum gluten peptide can play its function again within effective time.
Description
Technical field
The invention belongs to sorghum deep process technology field；It is specifically related to a kind of that feature food is produced by raw material of sorghum
The method of product.
Background technology
Sorghum is one of important cereal crops of mankind's cultivation, and from the point of view of world wide, it is only second to wheat, paddy rice, jade
Rice, barley, occupy the 5th.Content of starch is higher in sorghum seed, general content up to 50%-70%, high person up to more than 70%,
Remaining is protein 4.4%-21.1%, tannin 0.05%-2.89%, moisture 13%-15%, crude fibre 3%, 3% and of fat
Ash content 1% etc..Compared with other cereal crops, sorghum have yield height, strong stress resistance, it is widely used the characteristics of.Yet with
The protein digestibility of sorghum is low, and palatability is poor, has a strong impact on the application of its product.Only it is used for some local traditions on a small quantity at present
Outside the making of food, it is mostly used in feed and brewages, in the market, which lacks, has healthy, tasty, convenient Chinese sorghum nutritive food.
With the improvement of people ' s living standards, dietary structure is changed, high heat in diet, high salt, high-fat
" three high " food gradually increases, and the health given people brings potential threat.The key for solving this problem is to improve meals
Structure, more edible heat is relatively low and has the food of healthcare function.Resistant starch is a kind of new low-calorie functionality food base
Material, can promote the growth and breeding of intestinal beneficial flora, be a kind of Bifidobacterium proliferation factor, can also delay postprandial blood sugar to rise,
The characteristics of effectively controlling diabetic condition.Meanwhile, resistant starch is alternatively arranged as additive low in calories and is added in food, effectively control
Body weight processed.But conventional method prepares resistant starch and there are problems that chemical agent residue, this will certainly cause certain to food
Potential safety hazard.Plant source biologically active peptide is a kind of multifunctional agents, with reduction cholesterol, hypotensive, pre- preventing obesity, promotion
Lipid-metabolism, the effects such as regain one's strength, and it is also easy to be digested, digests and assimilates the advantages such as speed is fast.But mesh
Preceding research shows that the biologically active peptide of enzymolysis production is different with external effect in vivo, especially disappears in vivo by difference
Change after system decomposition, due to biologically active peptide structure change, its effect changed when being not reaching to focus, it is therefore necessary to
Solve biologically active peptide in vivo stability the problem of.
The content of the invention
It is an object of the invention to provide one kind using Integration ofTechnology applications such as biological enzyme, microwave bulking technology, micronizings
The method for producing sorghum functional nutrient food, can both improve biologically active peptide stability in vivo, machine can be assigned again
The new functional health effect of body.
A kind of method that functional nutrient food is produced by raw material of sorghum of the present invention is carried out in the steps below：
Step a, sorghum starch and sorghum protein prepared using the heavy method of alkali soluble acid；
The sorghum starch that step b, step a are obtained is configured to starch milk, and starch milk is gelatinized through microwave, cooled down, drying successively
With sorghum resistant starch is obtained after crushing；
The sorghum protein that step c, step a are obtained is configured to protein solution, and trypsase, alkali are used successively after water-bath preheating
Property protease, flavor protease carry out gradient enzymolysis, high-temperature sterilization enzyme, desalination, dry after obtain sorghum gluten peptide；
Step d, the sorghum resistant starch that step b is obtained, starch octenyl succinate anhydride sodium and water are well mixed, then
It is spray-dried after adding the sorghum gluten peptide that step c is obtained, homogeneous, that is, obtains functional nutrient food.
The concentration of starch milk described in step b is 10%-30% (w/v), and pH value is 6.0~10.0.Microwave described in step b is pasted
Change is to be gelatinized 2.0~4.0min under the conditions of microwave power is 200~400W.
The concentration of protein solution described in step c is 7%~20% (w/v).Preheating is in 95 DEG C of water-bath described in step c
Heat 5~10min.The parameter of trypsin digestion is described in step c：The addition 2000u/g of trypsase, hydrolysis temperature 45
DEG C, pH8.0, enzymolysis time 2h.The parameter of alkali protease enzymolysis is described in step c：The addition 2000u/ of alkali protease
G, 50 DEG C of hydrolysis temperature, pH9.0, enzymolysis time 2.5h.The parameter of flavor protease enzymolysis is described in step c：Alkali protease
Addition 600u/g, 50 DEG C of hydrolysis temperature, pH7.0, enzymolysis time 1.5h.High temperature described in step c go out enzyme temperature be 95 DEG C
~100 DEG C.
Sorghum resistant starch described in step d：The mass ratio of starch octenyl succinate anhydride sodium is 1:(1.2~1.5).Step
Homogenizing time described in d is 30~120min.
The present invention improves the comprehensive utilization ratio of sorghum, by using gradient zymolysis technique, microwave bulking technology, micronizing
The Integration ofTechnologies such as technology processing sorghum starch, sorghum protein, prepare the work(comprising sorghum resistant starch, sorghum gluten peptide
Energy property nutraceutical, and the food prepared has certain function characteristic.
Starch octenyl succinate anhydride and sorghum resistant starch are combined in the present invention, sorghum gluten peptide is coated it
In, microcapsules are formed, sorghum gluten peptide is made up with the low advantage of sorghum resistant starch digestibility and digests and assimilates fast, internal stability
The defect of difference, product of the invention had both had increase enterocinesia, reduction starch digestibility, and protein peptides are improved again and are stablized in vivo
Property, it is ensured that sorghum gluten peptide can play its function again within effective time, and the technology has very strong practical value, improve production
The added value of product.
Brief description of the drawings
Fig. 1 is that the resistance to enzymolysis of sorghum resistant starch changes over time figure；Fig. 2 is the dissolubility of sorghum gluten peptide with the time
Variation diagram；Fig. 3 is that the cholesterol-lowering activity of the sorghum gluten peptide of different enzymolysis times changes over time figure.
Embodiment
The method for producing functional nutrient food in embodiment one, present embodiment by raw material of sorghum is to press
State step progress：
Step a, sorghum starch and sorghum protein prepared using the heavy method of alkali soluble acid, sorghum seed is weighed, by it
5h in water is immersed in, grinds and uses filtered through gauze, filtrate is stood into 2h, obtained starch precipitation carries out degreasing, 1% with petroleum ether
NaCL is washed 3 times, and 0.01M/L NaOH elutes 3 times (collecting eluent standby), in being then to pH with distilled water flushing
Property, sediment is dried at 40 DEG C, sorghum starch is obtained；NaOH is eluted to the eluent collected adjusts pH to 4.2, obtains
Sediment carry out freeze-drying produce sorghum gluten.
The sorghum starch that step b, step a are obtained is configured to 10% (w/v) starch milk, and adjustment pH value is 9.0, in microwave
Power is microwave gelatinization 2.5min under the conditions of 240W, is placed in 4 DEG C of refrigerators and cools down 28h, after dry, pulverize under the conditions of 35 DEG C
To sorghum resistant starch；
The sorghum protein that step c, step a are obtained is configured to 7% (w/v) protein solution, and 95 DEG C of water-baths preheat 10min
Carry out gradient enzymolysis, 100 DEG C of high-temperature sterilization enzymes, using counter-infiltration with trypsase, alkali protease, flavor protease successively afterwards
Sorghum gluten peptide is obtained after film desalination, spray drying；
The parameter of trypsin digestion is described in step c：Addition 2000u/g, 45 DEG C of hydrolysis temperature, pH8.0, enzymolysis
Time 2h；The parameter of alkali protease enzymolysis is：Addition 2000u/g, 50 DEG C of hydrolysis temperature, pH9.0, enzymolysis time
2.5h；The parameter of flavor protease enzymolysis is：Addition 600u/g, 50 DEG C of hydrolysis temperature, pH7.0, enzymolysis time 1.5h；
Step d, the sorghum resistant starch that 4.5g steps b is obtained, 5.4g starch octenyl succinate anhydrides sodium (sorghum resistance
Starch is 1 with starch octenyl succinate anhydride sodium quality:1.2) it is well mixed with 100mL water, then adds 15g steps c and obtain
Sorghum gluten peptide, be spray-dried after homogeneous 60min, that is, obtain functional nutrient food.
Fig. 1 is the measurement result of the sorghum resistant starch enzymolysis property prepared using heat-resistant alpha-amylase to step b.By Fig. 1
Understand, extension over time, content of reducing sugar is in rising trend in solution, by 10h enzymolysis, the reduction in starch solution
Sugared content is 0.56%, continues to digest under similarity condition, and reduced sugar illustrates that sorghum resistant starch has without obvious increase in solution
Stronger resistance to enzymolysis.
Fig. 2 reflections are sorghum gluten and the sorghum prepared under the conditions of different enzymolysis times (gradient digests total time)
The dissolubility of protein peptides.As shown in Figure 2, the dissolubility of sorghum gluten peptide increases with the extension of enzymolysis time.It is molten in 6h
Xie Du reaches more than 94%, compared with sorghum gluten, dissolubility significant difference (P ＜ 0.05).
Suppression of the Calculation of Solubility protein peptides to cholesterol according to protein peptides to cholesterol in model bile micellar solution
Rate processed.Fig. 3 reflections be sorghum gluten peptide under the conditions of different enzymolysis times (gradient digests total time) cholesterol-lowering activity.By
Fig. 3 is understood, as the cholesterol-lowering activity of the extension protein peptides of enzymolysis time is dramatically increased, under the conditions of especially enzymolysis 6h, egg
The cholesterol-lowering activity of white peptide reaches 60%.Studies have found that it is reduction Blood Cholesterol to suppress the cholesterol absorption in diet
Effective ways, with the extension of enzymolysis time, the molecular weight of protein peptides is decreased, it is easier to be absorbed by the blood, thus make
Firmly can be stronger.
The method for producing functional nutrient food in embodiment two, present embodiment by raw material of sorghum is to press
State step progress：
Step a, sorghum starch and sorghum protein, preparation process and parameter and tool prepared using the heavy method of alkali soluble acid
Body embodiment one is identical；
The sorghum starch that step b, step a are obtained is configured to 15% (w/v) starch milk, and adjustment pH value is 8.0, in microwave
Power is microwave gelatinization 2.0min under the conditions of 320W, is placed in 4 DEG C of refrigerators and cools down 42h, after dry, pulverize under the conditions of 35 DEG C
To sorghum resistant starch；
The sorghum protein that step c, step a are obtained is configured to 12% (w/v) protein solution, and 95 DEG C of water-baths preheat 8min
Carry out gradient enzymolysis, 95 DEG C of high-temperature sterilization enzymes, using counter-infiltration with trypsase, alkali protease, flavor protease successively afterwards
Sorghum gluten peptide is obtained after film desalination, spray drying；
The parameter of trypsin digestion is described in step c：Addition 2000u/g, 45 DEG C of hydrolysis temperature, pH8.0, enzymolysis
Time 2h；The parameter of alkali protease enzymolysis is：Addition 2000u/g, 50 DEG C of hydrolysis temperature, pH9.0, enzymolysis time
2.5h；The parameter of flavor protease enzymolysis is：Addition 600u/g, 50 DEG C of hydrolysis temperature, pH7.0, enzymolysis time 1.5h；
Step d, the sorghum resistant starch that 4.3g steps b is obtained, 5.6g starch octenyl succinate anhydrides sodium (sorghum resistance
Starch is 1 with starch octenyl succinate anhydride sodium quality:1.3) it is well mixed with 100mL water, then adds 10g steps c and obtain
Sorghum gluten peptide, be spray-dried after homogeneous 70min, that is, obtain functional nutrient food.
The method for producing functional nutrient food in embodiment three, present embodiment by raw material of sorghum is to press
State step progress：
Step a, sorghum starch and sorghum protein, preparation process and parameter and tool prepared using the heavy method of alkali soluble acid
Body embodiment one is identical；
The sorghum starch that step b, step a are obtained is configured to 30% (w/v) starch milk, and adjustment pH value is 9.0, in microwave
Power is microwave gelatinization 2.0min under the conditions of 240W, is placed in 4 DEG C of refrigerators and cools down 48h, after dry, pulverize under the conditions of 35 DEG C
To sorghum resistant starch；
The sorghum protein that step c, step a are obtained is configured to 16% (w/v) protein solution, 95 DEG C of water-bath preheatings
Carry out gradient enzymolysis, 95 DEG C of high-temperature sterilization enzymes, using anti-after 10min with trypsase, alkali protease, flavor protease successively
Sorghum gluten peptide is obtained after permeable membrane desalination, spray drying；
The parameter of trypsin digestion is described in step c：Addition 2000u/g, 45 DEG C of hydrolysis temperature, pH8.0, enzymolysis
Time 2h；The parameter of alkali protease enzymolysis is：Addition 2000u/g, 50 DEG C of hydrolysis temperature, pH9.0, enzymolysis time
2.5h；The parameter of flavor protease enzymolysis is：Addition 600u/g, 50 DEG C of hydrolysis temperature, pH7.0, enzymolysis time 1.5h；
Step d, the sorghum resistant starch that 4.0g steps b is obtained, 6.0g starch octenyl succinate anhydrides sodium (sorghum resistance
Starch is 1 with starch octenyl succinate anhydride sodium quality:1.5) it is well mixed with 100mL water, then adds 20g steps c and obtain
Sorghum gluten peptide, be spray-dried after homogeneous 110min, that is, obtain functional nutrient food.
Claims (10)
1. a kind of method that functional nutrient food is produced by raw material of sorghum, it is characterised in that methods described is in the steps below
Carry out：
Step a, sorghum starch and sorghum protein prepared using the heavy method of alkali soluble acid；
The sorghum starch that step b, step a are obtained is configured to starch milk, and starch milk is gelatinized through microwave, cooled down, drying and powder successively
Sorghum resistant starch is obtained after broken；
The sorghum protein that step c, step a are obtained is configured to protein solution, successively with trypsase, alkaline egg after water-bath preheating
White enzyme, flavor protease carry out gradient enzymolysis, and high-temperature sterilization enzyme, desalination obtains sorghum gluten peptide after drying；
Step d, the sorghum resistant starch that step b is obtained, starch octenyl succinate anhydride sodium and water are well mixed, and are then added
It is spray-dried after the sorghum gluten peptide that step c is obtained, homogeneous, that is, obtains functional nutrient food.
2. a kind of method that functional nutrient food is produced by raw material of sorghum according to claim 1, it is characterised in that
The concentration of starch milk described in step b is 10%-30% (w/v), and pH value is 6.0~10.0.
3. a kind of method that functional nutrient food is produced by raw material of sorghum according to claim 1, it is characterised in that
Microwave gelatinization described in step b is to be gelatinized 2.0~4.0min under the conditions of microwave power is 200~400W.
4. a kind of method that functional nutrient food is produced by raw material of sorghum according to claim 1, it is characterised in that
The concentration of protein solution described in step c is 7%~20% (w/v).
5. a kind of method that functional nutrient food is produced by raw material of sorghum according to claim 1, it is characterised in that
Preheating described in step c is 5~10min of heating in 95 DEG C of water-bath.
6. a kind of method that functional nutrient food is produced by raw material of sorghum according to claim 1, it is characterised in that
The parameter of trypsin digestion is described in step c：The addition 2000u/g of trypsase, 45 DEG C of hydrolysis temperature, pH8.0, enzymolysis
Time 2h.
7. a kind of method that functional nutrient food is produced by raw material of sorghum according to claim 1, it is characterised in that
The parameter of alkali protease enzymolysis is described in step c：The addition 2000u/g of alkali protease, 50 DEG C of hydrolysis temperature, pH9.0,
Enzymolysis time 2.5h.
8. a kind of method that functional nutrient food is produced by raw material of sorghum according to claim 1, it is characterised in that
The parameter of flavor protease enzymolysis is described in step c：The addition 600u/g of alkali protease, 50 DEG C of hydrolysis temperature, pH7.0,
Enzymolysis time 1.5h.
9. a kind of method that functional nutrient food is produced by raw material of sorghum according to claim 1, it is characterised in that
Sorghum resistant starch described in step d：The mass ratio of starch octenyl succinate anhydride sodium is 1:(1.2~1.5).
10. a kind of method that functional nutrient food is produced by raw material of sorghum according to claim 1, it is characterised in that
Homogenizing time described in step d is 30~120min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710116081.5A CN106942706B (en) | 2017-02-28 | 2017-02-28 | Method for producing functional nutritional food by using sorghum as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710116081.5A CN106942706B (en) | 2017-02-28 | 2017-02-28 | Method for producing functional nutritional food by using sorghum as raw material |
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