CN107156835A - A kind of high activity spacetabs type PURE WHEY of the extract containing treaster and preparation method thereof - Google Patents
A kind of high activity spacetabs type PURE WHEY of the extract containing treaster and preparation method thereof Download PDFInfo
- Publication number
- CN107156835A CN107156835A CN201710210267.7A CN201710210267A CN107156835A CN 107156835 A CN107156835 A CN 107156835A CN 201710210267 A CN201710210267 A CN 201710210267A CN 107156835 A CN107156835 A CN 107156835A
- Authority
- CN
- China
- Prior art keywords
- treaster
- extract
- preparation
- pure whey
- radio frequency
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 28
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 28
- 239000005862 Whey Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 230000000694 effects Effects 0.000 title claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 108010059892 Cellulase Proteins 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 229940106157 cellulase Drugs 0.000 claims abstract description 8
- 239000008367 deionised water Substances 0.000 claims abstract description 8
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 8
- 229940088598 enzyme Drugs 0.000 claims abstract description 8
- 239000006228 supernatant Substances 0.000 claims abstract description 8
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 238000002137 ultrasound extraction Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 230000015556 catabolic process Effects 0.000 claims abstract description 3
- 238000006731 degradation reaction Methods 0.000 claims abstract description 3
- 238000000265 homogenisation Methods 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 238000000889 atomisation Methods 0.000 claims description 4
- 239000013078 crystal Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 206010001497 Agitation Diseases 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 102000004407 Lactalbumin Human genes 0.000 abstract description 8
- 108090000942 Lactalbumin Proteins 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000843 powder Substances 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000003094 microcapsule Substances 0.000 abstract description 2
- 241000219095 Vitis Species 0.000 description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 description 6
- 235000014787 Vitis vinifera Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000019674 grape juice Nutrition 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 239000011149 active material Substances 0.000 description 3
- 239000005030 aluminium foil Substances 0.000 description 3
- 230000000415 inactivating effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 108010084185 Cellulases Proteins 0.000 description 2
- 102000005575 Cellulases Human genes 0.000 description 2
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 2
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000011162 core material Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 238000003760 magnetic stirring Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021283 resveratrol Nutrition 0.000 description 2
- 229940016667 resveratrol Drugs 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 150000001669 calcium Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 238000002242 deionisation method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of preparation method of the PURE WHEY of extract containing treaster, comprise the following steps：(1) treaster is gone out after enzyme sterilizes using radio frequency heating adds cellulase degradation, then adds 30~70% ethanol solutions, in 30~50 DEG C of condition ultrasonic extractions, by extract obtained centrifuging and taking supernatant, gained supernatant concentration is obtained into treaster extract；(2) homogenization after mixing gained treaster extract and PURE WHEY and deionized water, is then produced through atomizing freeze drying.The present invention uses microcapsules technology, and it is core to choose treaster extract, and lactalbumin is wall material, embedded, the albumen powder of extract lactoserum containing treaster is obtained, both stably retains the bioactivity of treaster extract, local flavor and the nutrition of current PURE WHEY is enriched again.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of high activity spacetabs type breast of extract containing treaster
Albumin powder and preparation method thereof.
Background technology
Grape is a kind of nutritive value very high edible berry, current Land use systems in addition to fresh food it is main with
Grape wine brewing, squeezing grape juice are utilized, and in process of production, can produce about 20% treaster, and its main component is Portugal
Grape skin and seed, these discarded objects because largely abandoned and caused by ecological environmental pollution, or cause as fertilizer utilization resource
Waste.Comprising Grape Skin and the abundant nutriment of seed in treaster, including anthocyanidin, resveratrol, tartaric acid, former cyanine
The physiological activators such as element, dietary fiber, there is having for strong anti-oxidation, anti-aging, Anti-bacterium, pre- anti-cancer and angiocardiopathy
Beneficial active function.Treaster is effectively thus utilized, active material in treaster is fully extracted, is both the protection to ecological environment,
The value of treaster is improved again, improves its economic benefit.
Lactalbumin is to make the accessory substance produced in cheese to refine, and in intake human body, is very easy to quilt
Digest and assimilate, metabolic efficiency is high, thus have very high biological utilisation value, while also living containing the biology enriched in lactalbumin
Property material, including beta lactoglobulin, α-lactalbumin, lactoferrin, growth factor etc., it is essential amino acid, side chain ammonia
The abundant source of base acid, calcium class supplement, and energy antibacterial, antiviral, regulation human immunity, reduction lipids contents, are suitable for lactose
Lactoprotein is supplemented intolerant to crowd.And emulsifiability is good, delicate mouthfeel is dried to property during powder and relatively stablized, it is adaptable to a variety of foods
Product process systems.
The content of the invention
The present invention provides a kind of high activity spacetabs type PURE WHEY of the extract containing treaster and preparation method thereof, obtains
Product preferably save the activity and local flavor of treaster extract, have abundant mouthfeel.
A kind of preparation method of the PURE WHEY of extract containing treaster, comprises the following steps：
(1) treaster is gone out after enzyme sterilizes using radio frequency heating adds cellulase degradation, then adds 30~70% ethanol molten
Gained supernatant concentration, by extract obtained centrifuging and taking supernatant, is obtained treaster by liquid, the ultrasonic extraction under the conditions of 30~50 DEG C
Extract；
(2) homogenization after mixing gained treaster extract and PURE WHEY and deionized water, then through spraying
Freeze-drying is produced.
Consider the extract of treaster because inoxidizability is strong and is easily influenceed and mistake of going bad by external conditions such as high temperature, illumination
Effect, thus the present invention uses microcapsules technology, it is core to choose treaster extract, and lactalbumin is wall material, and progress is mixed
Matter is embedded, and obtains the type PURE WHEY of extract slow-release containing treaster, and treaster active component, isolation are embedded with lactalbumin
Active component and extraneous empty gas and water and the influence of illumination, both stably retain the bioactivity of treaster extract and make it
Slow release, the extension sustained release term of validity 40%, enriches local flavor and the nutrition of current PURE WHEY again.
The present invention chooses suitable treaster, radio frequency heating sterilising and enzyme inactivating, cellulase hydrolysis-ultrasonic assistant is carried out to it
Extract active component, centrifuge, be concentrated under reduced pressure, being mixed with wall material solution, being stirred, homogeneous, atomizing freeze drying and aluminium-foil paper vacuum
Packaging.The product that the present invention is obtained preferably retains neutraceutical active ingredients in treaster, and is slowly discharged during storage,
More nutrition and local flavor are included compared with single PURE WHEY, it is direct-edible, it can also be added to various food bodies extensively
In system such as ice cream, candy and biscuit.
Treaster chooses fresh wine brewing or squeezes treaster after grape juice.Preferably, the condition of radio frequency heating is：25~
10~20min of 30MHz radio frequency heatings.Further, it is 10~20min of 27.12MHz radio frequency heatings.
Preferably, the addition of cellulase is that every kilogram of treaster adds 5~10g cellulase meters, and enzymolysis time is 1
~1.5h.
Preferably, the mass ratio of enzymolysis product and 30~70% ethanol solutions is 1 when adding 30~70% ethanol solution：
(10~20), ultrasonic extraction conditions are：Ultrasonic wave 15~25kHz, 30~60min of assisted extraction, power is 100w~150w.
Preferably, centrifugal condition is：4000~5000rpm centrifuges 5~10min.
Concentration is dried under reduced pressure about to the 1/10 of original solution through 40 DEG C, it is preferable that the concentration of the treaster extract crude product
5%~10%.
Preferably, treaster extract and PURE WHEY and the mass ratio of deionized water are 5~15 in step (2):15
~25:65~75.
It is further preferred that treaster extract is 10 with PURE WHEY and the mass ratio of deionized water：20：70.
Preferably, 600~1000rpm magnetic agitations 5 after treaster extract is mixed with PURE WHEY and deionized water
~7min；Processing condition is：8000~12000rpm homogeneous, 5~10min.
Preferably, atomizing freeze drying condition is：Feed atomization, charging rate are carried out using 20~40psi compressed airs
For 20ml/min, through liquid nitrogen frozen into after small ice crystal, in being freezed at -25~-15 DEG C to constant weight.
The present invention also provides a kind of PURE WHEY for the extract containing treaster that preparation method as described is prepared.
Compared with prior art, the present invention has the advantages that：
(1) enzyme and sterilizing that goes out is carried out to treaster using radio frequency heating, temperature change is smaller in the process, in relatively low temperature
Harm bacterium and the enzyme in treaster are more effectively killed in degree.
(2) active component in treaster is extracted using fiber enzymolysis-ultrasonic assistant, reduces cellulose and hinder solvent pair
The extraction of active material in treaster, is extracted using the ultrasonic assistant later stage afterwards, the time required to accelerating to extract, is improved and is extracted effect
Rate.Extract resveratrol yield up to 0.6% in the method in the present invention, OPC yield is up to 5%, with typically carrying
Take to compare and lifted.
(3) PURE WHEY is used as wall material and wraps up treaster spacetabs type extract, has both protected active matter therein
Matter, bioactivity retains and effective acquisition time extension 40%；Nutrition and the local flavor of PURE WHEY are enriched again.Lactalbumin compared with
For stabilization, inclusion good, aboundresources obtains easy in milk.
(4) mixed liquor after emulsification is dried using atomizing freeze drying, whey egg is protected under cryogenic
The active functional component of white and treaster extract, while making obtained lactalbumin powder particles more thin using spray drying
Cause, while also greatly reducing lyophilized required time and energy consumption.The PURE WHEY full grains of gained, average grain diameter is less than
0.15mm, the time shortens about 20%~40% compared with directly freeze.Treaster extract is concentrated after extraction can be direct
As the core material solution of embedding, the step of being reconfigured at new soln after thoroughly being dried during eliminating reduces production cost, together
When reduce during the issuable injury to active material.Mutually cooperateed between various processes and processing means, altogether
With the performance of raising product, and production cost is reduced as far as possible.
Embodiment
The present invention is further specifically described by following examples, its purpose is to the more specific detailed understanding present invention
Without to limit the invention to purpose, experiment device therefor is workshop or laboratory common equipment.
Embodiment 1
Choose fresh wine brewing or squeeze treaster after grape juice and use 27.12MHz radio frequency heating 10min sterilising and enzyme inactivatings, by every
Kilogram treaster is added after 5g cellulases, enzymolysis 1h, adds 40% ethanol solution, solid-liquid ratio is 1:15, under the conditions of 30 DEG C,
Ultrasonic wave 20kHz assisted extraction 30min, power is centrifuges 4000rpm after 150w, and 10min obtains supernatant, dry through 40 DEG C of decompressions
Dry concentration is added to 20g PURE WHEYs and 70g deionizations by every 10g treasters extract afterwards about to the 1/10 of original solution
In the mixed liquor of water, using magnetic stirring apparatus in rotating speed 600rpm, 7min is stirred, high-shear homogenizer is reused, processing condition is
Feed atomization is carried out using 20psi compressed airs after 12000rpm, homogeneous 7min, charging rate is 20ml/min, cold through liquid nitrogen
It is frozen into after small ice crystal, is collected at -15 DEG C and freezes to constant weight, be finally vacuum-packed with aluminium foil bag.
The embedding rate of treaster mixture is more than 90% in the PURE WHEY that the present embodiment is obtained, after testing wherein polyphenol
Content is 26mg/g, under the conditions of the same stored of normal temperature lucifuge, and the treaster active component in the present invention is after storage 100 days
Polyphenol content remain above 18mg/g, rate of descent is less than 30%, and stability is better than general treaster powder product.Obtained by simultaneously
Product carries the local flavor of light grape, masses is more prone to receiving.
Embodiment 2
Choose fresh wine brewing or squeeze treaster after grape juice and use 27.12MHz radio frequency heating 20min sterilising and enzyme inactivatings, by every
Kilogram treaster is added after 10g cellulases, enzymolysis 1h, adds 70% ethanol solution, solid-liquid ratio is 1:15, in 40 DEG C of conditions
Under, ultrasonic wave 20kHz assisted extraction 60min, power is centrifuges 5000rpm after 100w, and 5min obtains supernatant, through 40 DEG C of decompressions
Concentration is dried about to the 1/10 of original solution, afterwards by every 10g treasters extract add to 20g PURE WHEYs and 70g go from
In the mixed liquor of sub- water, using magnetic stirring apparatus in rotating speed 1000rpm, 5min is stirred, high-shear homogenizer, processing condition is reused
For 8000rpm, feed atomization is carried out using 40psi compressed airs after homogeneous 5min, charging rate is 20ml/min, cold through liquid nitrogen
It is frozen into after small ice crystal, is collected at -25 DEG C and freezes to constant weight, be finally vacuum-packed with aluminium foil bag.
The embedding rate of treaster mixture is more than 90% in the PURE WHEY that the present embodiment is obtained, after testing wherein polyphenol
Content is 25mg/g, under the conditions of the same stored of normal temperature lucifuge, and the treaster active component in the present invention is after storage 100 days
Polyphenol content remain above 18mg/g, rate of descent is less than 30%, and stability is better than general treaster powder product.Obtained by simultaneously
Product carries the local flavor of light grape, masses is more prone to receiving.
The specific implementation case of patent of the present invention is the foregoing is only, but the technical characteristic of patent of the present invention is not limited to
This, any those skilled in the relevant art are in the field of the invention, and the change or modification made all are covered in the special of the present invention
Among sharp scope.
Claims (10)
1. the preparation method of the high activity spacetabs type PURE WHEY of a kind of extract containing treaster, it is characterised in that including such as
Lower step：
(1) treaster is gone out after enzyme sterilizes using radio frequency heating adds cellulase degradation, then adds 30%~70% ethanol solution,
The ultrasonic extraction under the conditions of 30~50 DEG C, by extract obtained centrifuging and taking supernatant, obtains treaster by gained supernatant concentration and carries
Take thing；
(2) homogenization after mixing gained treaster extract and PURE WHEY and deionized water, then through spray chilling
It is drying to obtain.
2. preparation method according to claim 1, it is characterised in that the condition of radio frequency heating is：25~30MHz radio frequency heatings
10~20min.
3. preparation method according to claim 1, it is characterised in that the addition of cellulase is that every kilogram of treaster is added
5~10g cellulase meters, enzymolysis time is 1~1.5h.
4. preparation method according to claim 1, it is characterised in that enzymolysis product and 30 when adding 30~70% ethanol solution
The mass ratio of~70% ethanol solution is 1：(10~20), ultrasonic extraction conditions are：15~25kHz of ultrasonic wave assisted extractions 30~
60min, power is 100w~150w.
5. preparation method according to claim 1, it is characterised in that centrifugal condition is：4000~5000rpm centrifugations 5~
10min。
6. preparation method according to claim 1, it is characterised in that the mass fraction of the treaster extract is 5%~
10%.
7. preparation method according to claim 1, it is characterised in that treaster extract and PURE WHEY in step (2)
And the mass ratio of deionized water is 5~15:15~25:65~75.
8. preparation method according to claim 1, it is characterised in that treaster extract and PURE WHEY and deionized water
600~1000rpm magnetic agitations, 5~7min after mixing；Processing condition is：8000~12000rpm homogeneous, 5~10min.
9. preparation method according to claim 1, it is characterised in that atomizing freeze drying condition is：Pressed using 20~40psi
Contracting air carries out feed atomization, and charging rate is 15~25ml/min, through liquid nitrogen frozen into after small ice crystal, at -25~-15 DEG C
Freeze to constant weight.
10. a kind of height for the extract containing treaster that preparation method as described in claim 1~9 any claim is prepared
Active spacetabs type PURE WHEY.
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| CN111772187A (en) * | 2020-07-02 | 2020-10-16 | 吕剑 | Sour carambola extract, extraction method thereof and product thereof |
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