CN107156835B - High-activity slow-release whey protein powder containing grape residue extract and preparation method thereof - Google Patents
High-activity slow-release whey protein powder containing grape residue extract and preparation method thereof Download PDFInfo
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- CN107156835B CN107156835B CN201710210267.7A CN201710210267A CN107156835B CN 107156835 B CN107156835 B CN 107156835B CN 201710210267 A CN201710210267 A CN 201710210267A CN 107156835 B CN107156835 B CN 107156835B
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- grape
- whey protein
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 79
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 79
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 79
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 35
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 35
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 35
- 239000000843 powder Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 230000000694 effects Effects 0.000 title claims description 7
- 238000000605 extraction Methods 0.000 title description 8
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 78
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
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- 238000004108 freeze drying Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000008367 deionised water Substances 0.000 claims abstract description 10
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 10
- 108010059892 Cellulase Proteins 0.000 claims abstract description 9
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000002137 ultrasound extraction Methods 0.000 claims abstract description 7
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- 238000004519 manufacturing process Methods 0.000 description 4
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- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
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- 102000004407 Lactalbumin Human genes 0.000 description 2
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- 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
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- 239000002699 waste material Substances 0.000 description 2
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 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
- 208000035240 Disease Resistance Diseases 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
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- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 1
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-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
- 241000700605 Viruses Species 0.000 description 1
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- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005265 energy consumption 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
- 239000003102 growth factor Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000036039 immunity Effects 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
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- 230000002503 metabolic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 235000021239 milk protein Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 1
- 229920002414 procyanidin Polymers 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid 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
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- 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 preparation method of whey protein powder containing grape residue extract, which comprises the following steps: (1) carrying out radio frequency heating, enzyme deactivation and sterilization on the grape pomace, adding cellulase for enzymolysis, then adding a 30-70% ethanol solution, carrying out ultrasonic extraction at the temperature of 30-50 ℃, centrifuging the obtained extract, taking supernatant, and concentrating the obtained supernatant to obtain a grape pomace extract; (2) mixing the obtained grape residue extract with whey protein powder and deionized water, homogenizing, and spray-freeze drying. The preparation method uses a microcapsule technology, selects the grape pomace extract as a core material and the whey protein as a wall material, and embeds the core material and the wall material to obtain the whey protein powder containing the grape pomace extract, so that the biological activity of the grape pomace extract is stably kept, and the flavor and the nutrition of the existing whey protein powder are enriched.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to high-activity slow-release whey protein powder containing a grape residue extract and a preparation method thereof.
Background
The grape is an edible berry with high nutritive value, the current utilization mode is mainly to utilize grape wine and grape juice except fresh grape, about 20 percent of grape residue is generated in the production process, the main components of the grape residue are grape skin and grape seeds, and the wastes cause ecological environment pollution due to large amount of abandonment or waste of resources due to utilization as fertilizer. The grape pomace contains rich nutrients of grape skin and grape seeds, including anthocyanin, resveratrol, tartaric acid, procyanidine, dietary fiber and other physiologically active substances, and has the beneficial activity functions of strong oxidation resistance, aging resistance, disease resistance, cancer prevention and cardiovascular diseases prevention. Therefore, the grape pomace is effectively utilized, active substances in the grape pomace are fully extracted, the ecological environment is protected, the utilization value of the grape pomace is improved, and the economic benefit of the grape pomace is improved.
The whey protein is refined from by-products generated in the cheese making process, is very easy to digest and absorb when being taken into a human body, has high metabolic efficiency, thus having high biological utilization value, simultaneously contains rich bioactive substances, including beta-lactoglobulin, alpha-lactalbumin, lactoferrin, growth factors and the like, is a rich source for supplementing essential amino acids, branched chain amino acids and calcium for the human body, can resist bacteria and viruses, regulate the immunity of the human body and reduce the blood fat content, and is suitable for supplementing the milk protein for lactose intolerant people. And the emulsifying property is good, the mouthfeel is fine and smooth, the property is more stable when the powder is dried, and the method is suitable for various food processing systems.
Disclosure of Invention
The invention provides high-activity slow-release whey protein powder containing a grape residue extract and a preparation method thereof, and the obtained product well preserves the activity and flavor of the grape residue extract and has rich mouthfeel.
A preparation method of whey protein powder containing grape residue extract comprises the following steps:
(1) carrying out radio frequency heating, enzyme deactivation and sterilization on the grape pomace, adding cellulase for enzymolysis, then adding a 30-70% ethanol solution, carrying out ultrasonic extraction at the temperature of 30-50 ℃, centrifuging the obtained extract, taking supernatant, and concentrating the obtained supernatant to obtain a grape pomace extract;
(2) mixing the obtained grape residue extract with whey protein powder and deionized water, homogenizing, and spray-freeze drying.
Considering that the grape pomace extract is easy to deteriorate and lose efficacy due to the fact that the grape pomace extract is high in oxidation resistance and is susceptible to external conditions such as high temperature and illumination, the invention uses a microcapsule technology, selects the grape pomace extract as a core material and whey protein as a wall material, and carries out mixing, homogenizing and embedding to obtain the slow-release whey protein powder containing the grape pomace extract, and the active ingredients of the grape pomace are embedded by the whey protein to isolate the active ingredients from the external air, water and illumination, so that the bioactivity of the grape pomace extract is stably maintained and slowly released, the slow-release effective period is prolonged by 40%, and the flavor and nutrition of the existing whey protein powder are enriched.
The method comprises the steps of selecting proper grape pomace, carrying out radio frequency heating sterilization and enzyme deactivation on the grape pomace, carrying out cellulose enzymolysis-ultrasonic wave auxiliary extraction on active ingredients, centrifuging, carrying out reduced pressure concentration, mixing with wall material solution, stirring, homogenizing, carrying out spray freeze drying and carrying out vacuum packaging on aluminum foil paper. The product obtained by the invention well retains the nutritional active ingredients in the grape pomace, slowly releases the nutritional active ingredients in the storage process, contains more nutrition and flavor than single whey protein powder, can be directly eaten, and can also be widely added into various food systems such as ice cream, candies and biscuits.
The grape residue is selected from fresh wine or grape residue obtained after squeezing grape juice. Preferably, the radio frequency heating conditions are: heating at 25-30 MHz for 10-20 min. Further, the heating is carried out for 10-20 min under the radio frequency of 27.12 MHz.
Preferably, the addition amount of the cellulase is 5-10 g of cellulase added to each kilogram of grape pomace, and the enzymolysis time is 1-1.5 h.
Preferably, when 30-70% ethanol solution is added, the mass ratio of the enzymolysis product to the 30-70% ethanol solution is 1: (10-20), the ultrasonic extraction conditions are as follows: and (3) performing ultrasonic assisted extraction at 15-25 kHz for 30-60 min, wherein the power is 100-150 w.
Preferably, the centrifugation conditions are: centrifuging at 4000-5000 rpm for 5-10 min.
Drying and concentrating the grape residue extract at 40 ℃ under reduced pressure to 1/10 of the original solution, wherein the concentration of the crude grape residue extract is preferably 5-10%.
Preferably, the mass ratio of the grape pomace extract to the whey protein powder and the deionized water in the step (2) is 5-15: 15-25: 65-75.
Further preferably, the mass ratio of the grape pomace extract to the whey protein powder to the deionized water is 10: 20: 70.
preferably, the grape pomace extract is mixed with whey protein powder and deionized water and then is magnetically stirred for 5-7 min at 600-1000 rpm; the homogenization conditions were: homogenizing at 8000-12000 rpm for 5-10 min.
Preferably, the spray freeze-drying conditions are: feeding and atomizing by using 20-40 psi of compressed air at a feeding speed of 20ml/min, freezing into small ice crystals by using liquid nitrogen, and freeze-drying at the temperature of-25 to-15 ℃ to constant weight.
The invention also provides whey protein powder containing the grape residue extract prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
(1) the grape pomace is subjected to enzyme deactivation and sterilization by using radio frequency heating, the temperature change in the process is small, and harmful bacteria and enzymes in the grape pomace are killed more effectively at a lower temperature.
(2) The method has the advantages that the active ingredients in the grape pomace are extracted by using the cellulose enzymolysis-ultrasonic wave assistance, so that the extraction of cellulose blocking solvents to active substances in the grape pomace is reduced, and then the ultrasonic wave assistance later-stage extraction is used, so that the extraction time is shortened, and the extraction efficiency is improved. The yield of the resveratrol extracted by the method can reach 0.6 percent, the yield of the procyanidin can reach 5 percent, and the method is improved compared with the general extraction.
(3) Whey protein powder is used as a wall material to wrap the grape pomace slow-release extract, so that active substances in the grape pomace slow-release extract are protected, and the retention of biological activity and the effective release period are prolonged by 40%; but also enriches the nutrition and flavor of the whey protein powder. The lactalbumin is relatively stable, the embedding property is good, and the resource in the milk is rich and easy to obtain.
(4) The emulsified mixed liquid is dried by spray freeze drying, the active functional components of the whey protein and the grape residue extract are well protected under the low-temperature condition, and the obtained whey protein powder particles are fine by spray drying, so that the time and energy consumption required by freeze drying are greatly reduced. The obtained whey protein powder has full particles, the average particle size is less than 0.15mm, and the time is shortened by about 20-40% compared with the time for directly freeze-drying. The grape residue extract can be directly used as an embedded core material solution after being concentrated after being leached, so that the step of preparing a new solution after completely drying in the process is omitted, the production cost is reduced, and the damage to active substances possibly generated in the process is reduced. The processing steps and the processing means are mutually cooperated, so that the performance of the product is improved together, and the production cost is reduced as much as possible.
Detailed Description
The invention is further illustrated in detail by the following examples, which are intended for a more detailed understanding of the invention and are not intended to be limiting, the equipment used in the experiments being production vehicles or equipment commonly used in laboratories.
Example 1
Selecting fresh wine or squeezed grape juice, heating grape residue with 27.12MHz radio frequency for 10min for sterilization and enzyme deactivation, adding 5g cellulase per kg grape residue, performing enzymolysis for 1h, adding 40% ethanol solution at a ratio of 1:15, extracting at 30 deg.C under ultrasonic wave of 20kHz for 30min, centrifuging at 4000rpm after power of 150w for 10min to obtain supernatant, drying at 40 deg.C under reduced pressure, concentrating to 1/10 of original solution, adding grape residue extract 10g into mixed solution of whey protein powder 20g and deionized water 70g, stirring for 7min at 600rpm with a magnetic stirrer, homogenizing at 12000rpm for 7min with 20psi compressed air at 20ml/min, freezing with liquid nitrogen to obtain small ice crystals, freeze drying at-15 deg.C to constant weight, and vacuum packaging with aluminum foil bag.
The embedding rate of the grape pomace mixture in the whey protein powder obtained in the embodiment exceeds 90%, the polyphenol content is 26mg/g through detection, under the same storage condition of normal temperature and light shielding, the polyphenol content of the grape pomace active ingredient in the invention after being stored for 100 days is still higher than 18mg/g, the reduction rate is lower than 30%, and the stability is superior to that of a common grape pomace powdery product. Meanwhile, the obtained product has the flavor of light grapes, so that the grape wine is more easily accepted by the public.
Example 2
Selecting fresh wine or squeezed grape juice, heating grape residue with 27.12MHz radio frequency for 20min for sterilization and enzyme deactivation, adding 10g cellulase per kg grape residue, performing enzymolysis for 1h, adding 70% ethanol solution at a ratio of 1:15, ultrasonic extracting at 40 deg.C under 20kHz for 60min, centrifuging at 5000rpm for 5min to obtain supernatant at 100w, drying at 40 deg.C under reduced pressure, concentrating to 1/10 of original solution, adding 10g grape residue extract into mixed solution of 20g whey protein powder and 70g deionized water, stirring for 5min at 1000rpm with a magnetic stirrer, homogenizing for 5min with a high-speed homogenizer at 8000rpm, atomizing with 40psi compressed air at 20ml/min, freezing with liquid nitrogen to obtain small ice crystals, freeze drying at-25 deg.C to constant weight, and vacuum packaging with aluminum foil bag.
The embedding rate of the grape pomace mixture in the whey protein powder obtained in the embodiment exceeds 90%, the polyphenol content is 25mg/g through detection, under the same storage condition of normal temperature and light shielding, the polyphenol content of the grape pomace active ingredient in the invention after being stored for 100 days is still higher than 18mg/g, the reduction rate is lower than 30%, and the stability is superior to that of a common grape pomace powdery product. Meanwhile, the obtained product has the flavor of light grapes, so that the grape wine is more easily accepted by the public.
The above description is only an embodiment of the present invention, but the technical features of the present invention are not limited thereto, and any person skilled in the relevant art can change or modify the present invention within the scope of the present invention.
Claims (4)
1. A preparation method of high-activity slow-release whey protein powder containing grape residue extract is characterized by comprising the following steps:
(1) carrying out radio frequency heating, enzyme deactivation and sterilization on the grape residues, and then adding cellulase for enzymolysis, wherein the addition amount of the cellulase is 5-10 g of cellulase added into each kilogram of grape residues, and the enzymolysis time is 1-1.5 h;
then adding 30-70% ethanol solution, and performing ultrasonic extraction at 30-50 ℃; the mass ratio of the enzymolysis product to the 30-70% ethanol solution is 1: (10-20); the ultrasonic extraction conditions are as follows: performing ultrasonic assisted extraction at 15-25 kHz for 30-60 min, wherein the power is 100-150 w;
centrifuging the obtained extract to obtain supernatant, and concentrating the supernatant to obtain grape residue extract; the mass fraction of the grape pomace extract is 5% -10%;
(2) mixing the obtained grape residue extract with whey protein powder and deionized water, homogenizing, and spray-freeze drying to obtain final product;
the mass ratio of the grape pomace extract to the whey protein powder to the deionized water is 5-15: 15-25: 65-75;
mixing the grape residue extract with whey protein powder and deionized water, and magnetically stirring at 600-1000 rpm for 5-7 min; the homogenization conditions were: homogenizing at 8000-12000 rpm for 5-10 min;
the spray freeze-drying conditions were: feeding and atomizing by using 20-40 psi of compressed air at a feeding speed of 15-25 ml/min, freezing into small ice crystals by using liquid nitrogen, and freeze-drying at-25 to-15 ℃ to constant weight.
2. The method of claim 1, wherein the radio frequency heating is performed under the following conditions: heating at 25-30 MHz for 10-20 min.
3. The method according to claim 1, wherein the centrifugation conditions are: centrifuging at 4000-5000 rpm for 5-10 min.
4. A high-activity slow-release whey protein powder containing grape residue extract prepared by the preparation method of any one of claims 1-3.
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