CN106942706B - Method for producing functional nutritional food by using sorghum as raw material - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
A method for producing functional food by using sorghum as a raw material belongs to the technical field of deep processing of sorghum. The invention improves and enhances the stability of the bioactive peptide in vivo. The method comprises the following steps: step a, preparing sorghum starch and sorghum protein by adopting an alkali-dissolving acid-precipitation method; b, preparing the sorghum starch obtained in the step a into starch milk, and sequentially carrying out microwave gelatinization, cooling, drying and crushing to obtain sorghum resistant starch; c, preparing the sorghum protein obtained in the step a into a protein solution, preheating in a water bath, sequentially carrying out gradient enzymolysis by using trypsin, alkaline protease and flavourzyme, sterilizing the enzyme at a high temperature, desalting, and drying to obtain sorghum protein peptide; and d, uniformly mixing the sorghum resistant starch, sodium octenyl succinate starch ester and water, then adding sorghum protein peptide, homogenizing, and spray-drying to obtain the functional nutritional food. The invention improves the stability of the protein peptide in vivo and ensures that the sorghum protein peptide can exert the functions thereof again in effective time.
Description
Technical Field
The invention belongs to the technical field of deep processing of sorghum; in particular to a method for producing functional food by using sorghum as a raw material.
Background
Sorghum is one of the important cereal crops cultivated by human, and is second only to wheat, rice, corn and barley in the fifth place from the world. The sorghum grains have high starch content, the common content can reach 50-70 percent, the high content can reach more than 70 percent, the rest is 4.4-21.1 percent of protein, 0.05-2.89 percent of tannin, 13-15 percent of water, 3 percent of crude fiber, 3 percent of fat, 1 percent of ash and the like. Compared with other grain crops, the sorghum has the characteristics of high yield, strong stress resistance and wide application. However, because the protein digestibility of sorghum is low, the palatability is poor, and the application of the sorghum product is seriously influenced. At present, only a small amount of sorghum is used for preparing traditional food in some places, most of sorghum is used for feed and brewing, and healthy, delicious and convenient sorghum nutritional food is lacked in the market.
Along with the improvement of living standard of people, the dietary structure changes, and high-calorie, high-salt and high-fat 'three-high' foods in the diet gradually increase, thereby bringing potential threats to the health of people. The key for solving the problem is to improve the dietary pattern, and the food with lower calorie and health care function is eaten more. The resistant starch is a novel low-calorie functional food base material, can promote the growth and the propagation of intestinal beneficial flora, is a bifidobacterium proliferation factor, and has the characteristics of delaying the rise of blood sugar after meal and effectively controlling the condition of diabetes. Meanwhile, the resistant starch can also be used as a low-calorie additive to be added into food, so that the weight can be effectively controlled. However, the traditional method for preparing the resistant starch has the problem of chemical reagent residue, which inevitably causes certain potential safety hazard to food. The plant source bioactive peptide is a multifunctional factor, has the effects of reducing cholesterol, reducing blood pressure, preventing obesity, promoting lipid metabolism, restoring physical strength and the like, and has the advantages of easy digestion and absorption by human bodies, high digestion and absorption speed and the like. However, the current research shows that the in vivo and in vitro efficacy of the bioactive peptide produced by enzymolysis is different, especially after the bioactive peptide is decomposed in vivo by different digestive systems, the efficacy of the bioactive peptide is changed when the lesion site is not reached due to the structural change of the bioactive peptide, so the problem of the stability of the bioactive peptide in vivo needs to be solved.
Disclosure of Invention
The invention aims to provide a method for producing sorghum functional nutritional food by integrating and applying technologies such as a biological enzyme method, a microwave puffing technology, micronization and the like, which can improve and improve the stability of bioactive peptides in vivo and can endow the body with a new functional health-care effect.
The method for producing the functional nutritional food by using the sorghum as the raw material is carried out according to the following steps:
step a, preparing sorghum starch and sorghum protein by adopting an alkali-dissolving acid-precipitation method;
b, preparing the sorghum starch obtained in the step a into starch milk, and sequentially carrying out microwave gelatinization, cooling, drying and crushing on the starch milk to obtain sorghum resistant starch;
c, preparing the sorghum protein obtained in the step a into a protein solution, preheating in a water bath, sequentially carrying out gradient enzymolysis by using trypsin, alkaline protease and flavourzyme, sterilizing the enzyme at a high temperature, desalting, and drying to obtain sorghum protein peptide;
and d, uniformly mixing the sorghum resistant starch obtained in the step b, sodium starch octenyl succinate and water, then adding the sorghum protein peptide obtained in the step c, homogenizing, and then carrying out spray drying to obtain the functional nutritional food.
The concentration of the starch milk in the step b is 10-30% (w/v), and the pH value is 6.0-10.0. And c, performing microwave gelatinization for 2.0-4.0 min under the condition that the microwave power is 200-400W.
The concentration of the protein solution in the step c is 7-20% (w/v). And c, preheating in a water bath at 95 ℃ for 5-10 min. The parameters of the trypsin enzymolysis in the step c are as follows: the addition amount of the trypsin is 2000u/g, the enzymolysis temperature is 45 ℃, the pH value is 8.0, and the enzymolysis time is 2 h. The alkaline protease enzymolysis parameters in the step c are as follows: the addition amount of the alkaline protease is 2000u/g, the enzymolysis temperature is 50 ℃, the pH value is 9.0, and the enzymolysis time is 2.5 h. The flavor protease enzymolysis parameters in the step c are as follows: the addition amount of the alkaline protease is 600u/g, the enzymolysis temperature is 50 ℃, the pH value is 7.0, and the enzymolysis time is 1.5 h. The temperature of the high-temperature enzyme deactivation in the step c is 95-100 ℃.
Step d, sorghum resistant starch: the mass ratio of the starch sodium octenyl succinate is 1 (1.2-1.5). And d, homogenizing for 30-120 min.
The invention improves the comprehensive utilization rate of the sorghum, and prepares the functional nutritional food containing the resistant sorghum starch and sorghum protein peptide by adopting the technologies such as gradient enzymolysis technology, microwave puffing technology, micronization technology and the like to integrate and process the sorghum starch and the sorghum protein, and the prepared food has certain functional characteristics.
According to the invention, the octenyl succinic acid starch ester and the sorghum resistant starch are compounded, the sorghum protein peptide is coated in the compound to form the microcapsule, and the advantage of low digestibility of the sorghum resistant starch is used for overcoming the defects of fast digestion and absorption and poor in-vivo stability of the sorghum protein peptide.
Drawings
FIG. 1 is a graph of the resistance of sorghum resistant starch to enzymatic hydrolysis over time; FIG. 2 is a graph of the solubility of sorghum protein peptides as a function of time; FIG. 3 is a graph of the cholesterol-lowering activity of sorghum protein peptides at different enzymatic hydrolysis times over time.
Detailed Description
In the first embodiment, the method for producing functional nutritious food by using sorghum as a raw material is carried out according to the following steps:
step a, preparing sorghum starch and sorghum protein by adopting an alkali-dissolution and acid-precipitation method, weighing sorghum grains, soaking the sorghum grains in water for 5 hours, grinding and filtering the sorghum grains by using gauze, standing the filtrate for 2 hours, degreasing the obtained starch precipitate by using petroleum ether, washing the starch precipitate by using 1% NaCL (sodium hydroxide) for 3 times, eluting the starch precipitate by using 0.01M/L (sodium hydroxide) for 3 times (collecting eluent for later use), then washing the starch precipitate by using distilled water until the pH value is neutral, and drying the precipitate at 40 ℃ to obtain the sorghum starch; adjusting the pH of the eluate eluted and collected by the sodium hydroxide to 4.2, and freeze-drying the obtained precipitate to obtain the sorghum protein.
B, preparing 10% (W/v) starch milk from the sorghum starch obtained in the step a, adjusting the pH value to 9.0, carrying out microwave gelatinization for 2.5min under the condition that the microwave power is 240W, placing the starch milk in a refrigerator at 4 ℃ for cooling for 28h, drying the starch milk at 35 ℃, and crushing the starch milk to obtain sorghum resistant starch;
c, preparing 7% (w/v) protein solution from the sorghum protein obtained in the step a, preheating the solution in a water bath at 95 ℃ for 10min, sequentially carrying out gradient enzymolysis on the solution by using trypsin, alkaline protease and flavourzyme, carrying out high-temperature sterilization enzyme at 100 ℃, desalting by using a reverse osmosis membrane, and carrying out spray drying to obtain sorghum protein peptide;
the parameters of the trypsin enzymolysis in the step c are as follows: the addition amount is 2000u/g, the enzymolysis temperature is 45 ℃, the pH value is 8.0, and the enzymolysis time is 2 hours; the alkaline protease enzymolysis parameters are as follows: the addition amount is 2000u/g, the enzymolysis temperature is 50 ℃, the pH value is 9.0, and the enzymolysis time is 2.5 h; the enzymolysis parameters of the flavourzyme are as follows: the addition amount is 600u/g, the enzymolysis temperature is 50 ℃, the pH value is 7.0, and the enzymolysis time is 1.5 h;
and d, uniformly mixing 4.5g of the sorghum resistant starch obtained in the step b, 5.4g of sodium starch octenyl succinate (the mass ratio of the sorghum resistant starch to the sodium starch octenyl succinate is 1:1.2) and 100mL of water, adding 15g of the sorghum protein peptide obtained in the step c, homogenizing for 60min, and then carrying out spray drying to obtain the functional nutritional food.
Fig. 1 is a result of determining the enzymatic hydrolysis resistance of the sorghum resistant starch prepared in step b by using heat-resistant α -amylase, and it can be known from fig. 1 that the content of reducing sugar in the solution is in a rising trend along with the time, the content of reducing sugar in the starch solution is 0.56% after 10 hours of enzymatic hydrolysis, and the enzymatic hydrolysis is continued under the same condition, the reducing sugar in the solution is not obviously increased, which indicates that the sorghum resistant starch has stronger enzymatic hydrolysis resistance.
FIG. 2 reflects the solubility of sorghum protein and sorghum peptide prepared under different enzymatic hydrolysis times (total time of gradient enzymatic hydrolysis). As can be seen from fig. 2, the solubility of sorghum protein peptide increases with the time of enzymatic hydrolysis. At 6h, the solubility reaches more than 94%, and compared with sorghum protein, the solubility difference is obvious (P is less than 0.05).
And calculating the inhibition rate of the protein peptide on the cholesterol according to the solubility of the protein peptide on the cholesterol in the simulated bile micelle solution. FIG. 3 is a graph showing the cholesterol-lowering activity of sorghum protein peptide under different enzymatic hydrolysis time conditions (total time of gradient enzymatic hydrolysis). As can be seen from FIG. 3, the cholesterol-lowering activity of the protein peptide is significantly increased with the prolonged enzymolysis time, especially under the enzymolysis condition of 6h, the cholesterol-lowering activity of the protein peptide reaches 60%. It has been found that inhibiting dietary cholesterol absorption is an effective method for reducing blood cholesterol, and as the enzymolysis time is prolonged, the molecular weight of the protein peptide is reduced, and the protein peptide is absorbed by blood more easily, so that the acting force is stronger.
In the second embodiment, the method for producing functional nutritious food by using sorghum as raw material is carried out according to the following steps:
step a, preparing sorghum starch and sorghum protein by adopting an alkali-dissolving acid-precipitation method, wherein the preparation steps and parameters are the same as those of the first specific embodiment;
b, preparing 15% (W/v) starch milk from the sorghum starch obtained in the step a, adjusting the pH value to 8.0, carrying out microwave gelatinization for 2.0min under the condition that the microwave power is 320W, placing the starch milk in a refrigerator at 4 ℃ for cooling for 42h, drying the starch milk at 35 ℃, and crushing the starch milk to obtain sorghum resistant starch;
c, preparing 12% (w/v) protein solution from the sorghum protein obtained in the step a, preheating the solution in a water bath at 95 ℃ for 8min, sequentially carrying out gradient enzymolysis on the solution by using trypsin, alkaline protease and flavourzyme, carrying out high-temperature sterilization enzyme at 95 ℃, desalting by using a reverse osmosis membrane, and carrying out spray drying to obtain sorghum protein peptide;
the parameters of the trypsin enzymolysis in the step c are as follows: the addition amount is 2000u/g, the enzymolysis temperature is 45 ℃, the pH value is 8.0, and the enzymolysis time is 2 hours; the alkaline protease enzymolysis parameters are as follows: the addition amount is 2000u/g, the enzymolysis temperature is 50 ℃, the pH value is 9.0, and the enzymolysis time is 2.5 h; the enzymolysis parameters of the flavourzyme are as follows: the addition amount is 600u/g, the enzymolysis temperature is 50 ℃, the pH value is 7.0, and the enzymolysis time is 1.5 h;
and d, uniformly mixing 4.3g of the sorghum resistant starch obtained in the step b, 5.6g of sodium starch octenyl succinate (the mass ratio of the sorghum resistant starch to the sodium starch octenyl succinate is 1:1.3) and 100mL of water, then adding 10g of the sorghum protein peptide obtained in the step c, homogenizing for 70min, and then carrying out spray drying to obtain the functional nutritional food.
In the third embodiment, the method for producing functional nutritious food by using sorghum as a raw material is performed according to the following steps:
step a, preparing sorghum starch and sorghum protein by adopting an alkali-dissolving acid-precipitation method, wherein the preparation steps and parameters are the same as those of the first specific embodiment;
b, preparing 30% (W/v) starch milk from the sorghum starch obtained in the step a, adjusting the pH value to 9.0, carrying out microwave gelatinization for 2.0min under the condition that the microwave power is 240W, placing the starch milk in a refrigerator at 4 ℃ for cooling for 48h, drying the starch milk at 35 ℃, and crushing the starch milk to obtain sorghum resistant starch;
c, preparing 16% (w/v) protein solution from the sorghum protein obtained in the step a, preheating the protein solution in a water bath at 95 ℃ for 10min, sequentially carrying out gradient enzymolysis on the protein solution by using trypsin, alkaline protease and flavourzyme, carrying out high-temperature sterilization enzyme at 95 ℃, desalting by using a reverse osmosis membrane, and carrying out spray drying to obtain sorghum protein peptide;
the parameters of the trypsin enzymolysis in the step c are as follows: the addition amount is 2000u/g, the enzymolysis temperature is 45 ℃, the pH value is 8.0, and the enzymolysis time is 2 hours; the alkaline protease enzymolysis parameters are as follows: the addition amount is 2000u/g, the enzymolysis temperature is 50 ℃, the pH value is 9.0, and the enzymolysis time is 2.5 h; the enzymolysis parameters of the flavourzyme are as follows: the addition amount is 600u/g, the enzymolysis temperature is 50 ℃, the pH value is 7.0, and the enzymolysis time is 1.5 h;
and d, uniformly mixing 4.0g of the sorghum resistant starch obtained in the step b, 6.0g of sodium starch octenyl succinate (the mass ratio of the sorghum resistant starch to the sodium starch octenyl succinate is 1:1.5) and 100mL of water, adding 20g of the sorghum protein peptide obtained in the step c, homogenizing for 110min, and then carrying out spray drying to obtain the functional nutritional food.
Claims (10)
1. A method for producing functional nutritious food by using sorghum as a raw material is characterized by comprising the following steps:
step a, preparing sorghum starch and sorghum protein by adopting an alkali-dissolving acid-precipitation method;
b, preparing the sorghum starch obtained in the step a into starch milk, and sequentially carrying out microwave gelatinization, cooling, drying and crushing on the starch milk to obtain sorghum resistant starch;
c, preparing the sorghum protein obtained in the step a into a protein solution, preheating in a water bath, sequentially carrying out gradient enzymolysis by using trypsin, alkaline protease and flavourzyme, sterilizing the enzyme at a high temperature, desalting, and drying to obtain sorghum protein peptide;
and d, uniformly mixing the sorghum resistant starch obtained in the step b, sodium starch octenyl succinate and water, then adding the sorghum protein peptide obtained in the step c, homogenizing, and then carrying out spray drying to obtain the functional nutritional food.
2. The method for producing functional nutritious food from sorghum as raw material according to claim 1, characterized in that the concentration of the starch milk in step b is 10% -30% (w/v), and the pH value is 6.0-10.0.
3. The method for producing functional nutritious food from sorghum as raw material according to claim 1, characterized in that the step b of microwave gelatinization is gelatinization for 2.0-4.0 min under the condition of microwave power of 200-400W.
4. The method for producing a functional nutritional food using sorghum as a raw material according to claim 1, wherein the concentration of the protein solution in the step c is 7% to 20% (w/v).
5. The method for producing functional nutritious food from sorghum as raw material according to claim 1, characterized in that the preheating in step c is heating in water bath at 95 ℃ for 5-10 min.
6. The method for producing functional nutritious food from sorghum as raw material according to claim 1, wherein the parameters of the trypsin enzymolysis in step c are: the addition amount of the trypsin is 2000u/g, the enzymolysis temperature is 45 ℃, the pH value is 8.0, and the enzymolysis time is 2 h.
7. The method for producing functional nutritious food from sorghum as raw material according to claim 1, wherein the parameters of the alkaline protease enzymolysis in step c are: the addition amount of the alkaline protease is 2000u/g, the enzymolysis temperature is 50 ℃, the pH value is 9.0, and the enzymolysis time is 2.5 h.
8. The method for producing functional nutritious food from sorghum as raw material according to claim 1, wherein the parameters of the enzymatic hydrolysis of the flavourzyme in step c are: the addition amount of the alkaline protease is 600u/g, the enzymolysis temperature is 50 ℃, the pH value is 7.0, and the enzymolysis time is 1.5 h.
9. The method of producing a functional nutritional food from sorghum as claimed in claim 1, wherein the sorghum resistant starch of step d: the mass ratio of the starch sodium octenyl succinate is 1 (1.2-1.5).
10. The method for producing functional nutritious food with sorghum as raw material in accordance with claim 1, wherein the homogenizing time in step d is 30-120 min.
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| ZA200003120B (en) * | 1999-06-30 | 2001-01-02 | Givaudan Roure Int | Encapsulation of active ingredients. |
| CN100466920C (en) * | 2005-01-28 | 2009-03-11 | 黑龙江省农业科学院食品加工研究所 | Nutritious powder for hypoglycemia patient |
| CN1896261B (en) * | 2006-06-15 | 2010-06-30 | 普洱永吉生物技术有限责任公司 | Production of rice-starch and rice-protein polypeptide powder by composite enzyme method |
| CN101514355B (en) * | 2009-03-31 | 2012-01-18 | 江苏大学 | Method for preparing wheat germ protein ACE inhibitory peptide by continuous enzymolysis and ultra-filtration separation coupling |
| CN102229643A (en) * | 2011-05-30 | 2011-11-02 | 天津科技大学 | Method for preparing high-purity rice protein and high-purity rice peptide |
| CN104869850B (en) * | 2012-10-24 | 2018-03-09 | 雅培制药有限公司 | Extrusion nutrient powder with improved stability of emulsion and dispersiveness and preparation method thereof |
| CN103169024B (en) * | 2013-04-17 | 2014-03-26 | 黑龙江八一农垦大学 | Method for extracting kidney bean starch and coproducing kidney bean protein powder and dietary fiber powder |
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| CN105441511A (en) * | 2015-11-30 | 2016-03-30 | 齐鲁工业大学 | Preparation method of resistant sorghum starch |
| CN105455146B (en) * | 2016-01-20 | 2018-01-16 | 山东禹王生态食业有限公司 | A kind of vegetable protein egg-white powder and preparation method thereof and modulator approach |
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