CN107223989A - 一种富含小肽的婴幼儿食品 - Google Patents
一种富含小肽的婴幼儿食品 Download PDFInfo
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- CN107223989A CN107223989A CN201710545883.8A CN201710545883A CN107223989A CN 107223989 A CN107223989 A CN 107223989A CN 201710545883 A CN201710545883 A CN 201710545883A CN 107223989 A CN107223989 A CN 107223989A
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- 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
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
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- 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
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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
- A23L33/185—Vegetable proteins
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- 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
Abstract
本发明提供一种富含小肽的婴幼儿食品的制备方法,先经水磨、醇沉、酶解所得水解液,再经薄膜蒸发获得豆类提取物;桑叶经高温水提取、过滤、浓缩得桑叶提取物;牛奶经高温灭菌、乳酸菌厌氧发酵得发酵物、与豆类提取物和桑叶提取物混合、真空干燥获得婴幼儿食品。本发明充分利用了豆类中蛋白质和多糖以及黄酮类物质,又克服了传统工艺过程中豆类产生的特殊豆腥味。该法能避免高温和酸碱处理下多糖的降解,又能根据不同需求调节产品中多糖和小肽含量。
Description
技术领域
本发明涉及一种富含小肽的婴幼儿食品及其制备方法,属于食品加工技术领域。
背景技术
豆类泛指所有能产生豆荚的豆科植物,同时,也常用来称呼豆科的蝶形花亚科中的作为食用和饲料用的豆类作物。在成百上千种有用的豆科植物中,至今广为栽培的豆类作物不逾20种。
豆类及豆制品含蛋白质很高,一般在20~40%之间,以大豆含量最高。豆类及豆制品的蛋白质不仅含最高,而且质量也好。豆类蛋白质的蛋氨酸组成与动物蛋白质相似。接近人体需要,其中谷类食物中较为缺乏的赖氨酸在豆类中含量丰富,因此宜与谷类混配食用。
豆类的营养价值非常高,我国传统饮食讲究“五谷宜为养,失豆则不良”,意思是说五谷是有营养的,但没有豆子就会失去平衡。现代营养学也证明,每天坚持食用豆类食品,只要两周的时间,人体就可以减少脂肪含量,增加免疫力,降低患病的几率。因此,很多营养学家都呼吁,用豆类食品代替一定量的肉类等动物性食品,是解决城市中人营养不良和营养过剩双重负担的最好方法。
豆类所含蛋白质含量高、质量好,其营养价值接近于动物性蛋白质,是最好的植物蛋白。豆类含多种必需氨基酸,且氨基酸组成合理,氨基酸的组成接近于人体的需要,是我国人民膳食中蛋白质的良好来源。豆类所含的脂肪以大豆为最高,可达18%,因而可作食用油的原料,其他豆类含脂肪较少。豆类含糖量以蚕豆、赤豆、绿豆、豌豆含量较高,为50%~60%,大豆含糖量较少,约为25%左右。因此,豆类供给的热量也相当高。豆类中维生素以B族维生素最多,比谷类含量高。此外,还含有少量的胡萝卜素。豆类富含钙、磷、铁、钾、镁等无机盐,是膳食中难得的高钾、高镁、低钠食品。
豆类中也存在蛋白酶抑制剂,它能抑制胰蛋白酶、糜蛋白酶、胃蛋白酶的活性,以胰蛋白酶最为普遍。豆类还含有凝集素。是一种糖蛋白,在常压下蒸汽处理1小时或高压蒸汽处理15分钟可使之失活。含有凝集素的豆类,在未经加热使之破坏之前就食用,会引起进食者恶心、呕吐等症状,严重者甚至会引起死亡。
桑叶是植物之王,有“人参热补,桑叶清补”之美誉,富含人体17种氨基酸,粗蛋白,粗脂肪,是国家卫生部确认的“药食同源”植物,被国际食品卫生组织列入“人类21世纪十大保健食品之一”,成为人类绿色新食品源。目前大部分地区将桑作为饲用栽培,每年除了桑叶饲养桑蚕外,很多桑叶都没得到有效利用。尽管许多研究已经报道桑有多种药理作用,抗过敏作用的研究也有报道。桑叶内含有1-脱氧野尻霉素(DNJ),是一种α-糖苷酶的抑制剂,仅存在于桑叶中,其含量约为100mg/100g。桑叶中不仅含有DNJ,而且含有丰富的γ-氨基丁酸和植物淳,其含量是绿茶的3~4倍,具有降血糖、降血压、降血脂、延缓衰老等多种保健功效,对糖尿病、高血压、高血脂患者都有辅助治疗作用。
公开号为CN101744054A的中国公开了一种婴幼儿配方奶粉,其具体工艺步骤如下:1)鲜牛奶验收:针对可能影响产品质量的各项指标进行检测如酸度、比重、滋气味、掺假等,严格控制奶中含有对人体的有害物质如农药残留、抗生素等。2)原料乳预处理:牛乳经过过滤器的粗滤,除去较大异物、杂质,然后在6500转/分钟下经过离心净乳机的处理,除去细小的灰尘、大的细菌体、体细胞等,使其杂质度≤0.5mg/Kg,提高产品质量;后进行标准化,使其组成成份均一稳定,并经片式制冷使原料冷却后贮存温度≤4℃。3)预热杀菌:原料乳在73-80℃下进行巴式杀菌15-30秒,以达到杀死病原菌及大部分微生物,提高牛乳蛋白的热稳定性等目的。4)配料:将预热杀菌后的牛奶泵入配料罐,除将一些植物油及其他不易混匀的物料溶解均质加入配料罐外,将乳清蛋白肽,胶原蛋白肽及酪蛋白磷酸肽在50-60℃下溶解,在150-180MPa压力下均质完全后泵入混料罐。用45℃左右的水与乳清蛋白粉、乳糖、乳铁蛋白,胆碱,肌醇,叶黄素复原均匀后,加入配料罐。用30-50℃的水充分溶解矿物盐等小料,搅拌均匀,过滤后徐徐倒入半成品缸,半成品缸有奶时不得停止搅拌。用30-50℃的水充分溶解维生素等小料,搅拌均匀,过滤后徐徐倒入半成品缸,半成品缸有奶时不得停止搅拌。5)真空浓缩:采用三效蒸发真空浓缩,一效真空压力0.06MPa,蒸发温度为68-72℃;二效真空度0.08-0.09MPa,三效真空度0.08-0.09MPa,蒸发温度45-50℃;经真空浓缩后增大乳粉颗粒度,提高乳粉可湿性。6)喷雾及干燥:浓缩乳在干燥塔内经雾化器被分散成细小的雾状微滴,细小的微滴与热空气混合(进风温度170-195℃),水分瞬间被蒸发,并被排风机排出,排风温度75-90℃,塔内负压5mmH2Oh左右,最后采用流化床进行输粉及二段干燥。
公开号为CN101294188的中国公开了一种乳铁蛋白抗菌肽的制备方法,步骤如下:(i)酶解步骤:在酶反应器中制备浓度10-50mg/mL乳铁蛋白去离子水溶液,在40-50℃预处理10-20min,然后用酸或碱将其pH调节到2.0-7.5,再加入以乳铁蛋白重量计0.5-4.0重量%蛋白酶,在这个温度下进行酶解直到水解度达到10-12%,同时用酸或碱保持该反应介质的pH恒定,然后在85-100℃灭酶5-10min,用碱或酸将其反应介质的pH调节到6.8-7.2,再在7000-15000r/min下冷冻离心10-30min,得到含有10-50mg/mL乳铁蛋白抗菌肽酶解物的上清液,或所述的上清液进行冷冻干燥得到乳铁蛋白抗菌肽酶解物冻干粉;(ii)静态脱盐步骤:往步骤(i)得到的上清液中加入大孔吸附树脂,所述上清液与大孔吸附树脂的体积比是1∶1-2∶1,在温度15-30℃下以150-200r/min振荡6-12h,然后分离上清液,该树脂用去离子水洗涤,至电导率小于15μs/cm,再用70-85%乙醇水溶液洗脱;(iii)蒸发浓缩步骤:步骤(ii)得到的乙醇洗脱液在50-65℃进行旋转蒸发浓缩到100-300mg/mL,再进行冷冻干燥,得到乳铁蛋白抗菌肽冻干物-1;(iv)凝胶过滤色谱分离步骤:将步骤(iii)得到的乳铁蛋白抗菌肽冻干物-1制备成10-50mg/mL乳铁蛋白抗菌肽的去离子水溶液,上样流速为2-3mL/min,,再用去离子水以洗脱流速12-25mL/h洗脱,得到的每个组分然后进行抑菌能力的测定,收集抑菌能力最强的组分进行冷冻干燥,得到乳铁蛋白抗菌肽冻干物-2;(v)半制备高效液相色谱分离步骤:将步骤(iv)得到的乳铁蛋白抗菌肽冻干物-2制备成10-50mg/mL乳铁蛋白抗菌肽的去离子水溶液,使用半制备反相高效液相色谱柱,以流速2-3mL/min进行半制备高效液相色谱分离,得到的每个组分然后进行抑菌能力的测定,收集抑菌能力最强的组分进行冷冻干燥,得到乳铁蛋白抗菌肽冻干物-3;(vi)分析型高效液相色谱分离步骤:将步骤(v)得到的乳铁蛋白抗菌肽冻干物-3制备成10-50mg/mL乳铁蛋白抗菌肽酶的去离子水溶液,使用分析型高效液相色谱柱,以流速0.7-1.5mL/min进行分析型高效液相色谱分离,分离得到的每个组分然后进行抑菌能力的测定,收集抑菌能力最强的组分进行冷冻干燥,得到所述的乳铁蛋白抗菌肽。
公开号为CN103494052A的中国公开了一种多肽婴幼儿补钙冲剂的制备方法,步骤包括(1)按重量份称取各组分原料,将酪蛋白磷酸多肽、乳酸钙、柠檬酸钙、磷酸氢钙、柠檬酸锌、葡萄糖酸亚铁充分研磨混合,过100目筛;(2)魔芋粉、鱼肝油、维生素D混合均匀后,放入熟化机进行预糊化处理,然后冷冻干燥,在研磨成粉末;(3)将步骤(1)、(2)获得的物料于配方中的其余物料充分混合,高速搅拌20-30分钟,再过120目筛,然后造粒、整粒,按要求进行包装。
公开号为CN103966293A的中国公开了一种深度水解酪蛋白肽粉的工业化制备方法,具体步骤如下:1)用管式离心机将如权利要求1所述酪蛋白酶解液离心,转速9000~16000r/min,留用离心清液,用孔径0.05~0.1μm的微滤和超滤设备进行过滤,条件为压力0.2~0.4MPa,温度30~80℃,制得澄清的深度水解酪蛋白肽透过液,然后采用卷式纳滤膜过滤。2)用双效降膜蒸发器将上述透过液蒸发,直到浓缩液的固含量为20~50%,条件为蒸汽压0.1±0.02MPa,温度40~80℃。按照浓缩液含量5~10%的比例加入活性碳粉进行脱色,加热到70~95℃,保温搅拌20~40min。3)用离心喷雾干燥器将上述深度水解酪蛋白肽粉浓缩液进行干燥处理,条件为进口温度160~180℃,出口温度80~90℃,制成酪蛋白深度水解肽粉。
公开号为CN104046673A的中国公开了一种利用食品级酪蛋白制备含CPPs的酪蛋白肽全粉的工业化制造方法,包括以下步骤:1)将酪蛋白加入反应罐中,以5~12∶100(kg∶L)的料液比与水混配调浆,加热至60~90℃,保温搅拌20~60min后,降温至40~60℃;2)采用超过8种以上的复合酶组合酶解工艺进行酪蛋白酶解,其中复合酶A的组成包括:木瓜蛋白酶、碱性蛋白酶、中性蛋白酶、菠萝蛋白酶等;复合酶B的组成包括:氨肽酶、羧肽酶、风味蛋白酶、胃蛋白酶、胰蛋白酶等;3)酶解工艺分为两个阶段。酶解第一阶段,按每克蛋白质1000~5000单位酶量加入复合酶A,反应2~5小时。酶解第二阶段,按每克蛋白质1000~5000单位酶量加入复合酶B,温度45~55℃,酶解1~2小时;4)最后,将酶解液加热到80~120℃,灭酶15~30min。最后,将酪蛋白肽酶解液经过浓缩、冷冻干燥或者喷雾干燥,制得酪蛋白肽全粉。
公开号为CN105077161A的中国公开了一种富含寡肽鸡粉的制备方法,步骤如下:⑴称取原料:原料组分及重量份数为:鸡胸肉55~65份,鸡骨架30~40份,鸡皮1~10份;⑵预处理:向步骤⑴的原料中加入3倍重量的纯净水,120w~320w超声处理10~20min,得预处理后混合物;⑶可控酶解:向步骤⑵预处理后混合物中加入1mol/L氢氧化钠溶液,调整pH为7.0~9.0,按鸡胸肉、鸡骨架和鸡皮的总质量,加入0.2~1%蛋白酶A,50~60℃,酶解1~3h,再加入1mol/L盐酸溶液调节pH为6.0~6.5,再按鸡胸肉、鸡骨架和鸡皮的总质量加入0.2~1.5%蛋白酶B,50~60℃,酶解3~6h,升温至95~100℃,保持10~15min,灭酶,得到酶解产物;⑷离心过滤:将步骤⑶中的酶解产物经高速离心过滤,过120目筛,除掉固体残渣,得滤液;⑸真空浓缩:将步骤⑷中的滤液经过真空浓缩,浓缩使固形物浓度达到35~55%;⑹喷雾干燥:将步骤⑸中的料液,进行喷雾干燥,即得富含寡肽鸡粉。
尽管豆类资源相当丰富,产量可以和黄豆媲美,营养成分更优于黄豆,但从上述文献资料表明在加工方面研究及产品开发相当薄弱,并且在加工过程中营养成份损失严重,产品的开发附加值低,导致豆类本身及加工产品价格低,制约了种植的积极性,对“三农”发展不利。
发明内容
本发明所要解决的技术问题是:针对现有豆类加工过程中营养损失严重的窘境,提供一种工艺合理、操作简单、工艺周期短、豆类小肽和多糖的营养成分流失少、营养价值高的婴幼儿食品的制备方法。
本发明提供一种富含小肽的婴幼儿食品的制备方法,包括下述步骤:
(1)取各种豆子用水浸泡10~15h,破瓣去皮;
(2)将去皮豆类加水进行磨浆,加入水的体积与去皮豆类的重量比为5~10L∶1kg,在20~30℃保温搅拌30~60min,三层纱布过滤1次,微滤1次,得豆类滤液Ⅰ和滤渣Ⅰ;
(3)滤液Ⅰ加入两至五倍体积的乙醇,静置20~25min,4000~8000rpm离心20~30min,得到沉淀Ⅱ和上清液Ⅱ;
(4)沉淀Ⅱ加入水进行溶解,4000~8000rpm离心20~30min,得到上清液Ⅲ和沉淀Ⅲ,其中加入水的体积与沉淀Ⅱ的重量比为0.5~2L∶1kg;
(5)沉淀Ⅲ加入水进行悬浮,再加入胰蛋白酶在35~45℃下水解4~4.5h,其中胰蛋白酶的终浓度达到300U/L以上,得酶解液Ⅰ,其中加入水的体积与沉淀Ⅲ的重量比为3~6L∶1kg;
(6)上清液Ⅱ进行减压浓缩去除乙醇,再加入到滤渣Ⅰ中,其中加入体积与滤渣Ⅰ的重量比为100L∶30~45kg,加入中性蛋白酶在35~45℃下水解4~4.5h,其中中性蛋白酶的终浓度达到100U/L以上,得酶解液Ⅱ;
(7)将酶解液加热到85~90℃,充分搅拌下保温15~18min,4000~8000rpm离心20~30min,得到上清液Ⅳ;
(8)将上清液Ⅲ、上清液Ⅳ进行混合,并在60~75℃、薄膜蒸发浓缩仪上浓缩至干,再粉碎即可获得豆类提取物,其中上清液Ⅲ与上清液Ⅳ混合比例为1L:0.1~3L;
(9)桑叶加水在70~90℃高温搅拌提取60~120min,加入水的体积与桑叶的重量比为5~10L∶1kg,三层纱布过滤1次,微滤1次,得桑叶滤液,薄膜蒸发浓缩仪上浓缩至干,得桑叶提取物;
(10)牛奶在100~121℃高温灭菌15~30min,冷却后加入5~10%(体积比)乳酸菌,30~40℃厌氧发酵2~4天得发酵物,再与豆类提取物和桑叶提取物进行混合均匀,30~40℃保温15~30min,真空干燥获得婴幼儿食品,其中豆类提取物和桑叶提取物重量与发酵物体积比为4~8kg∶0.5~3kg∶10L。
在一个具体实施方案中,其中步骤(1)所述豆类是指黄豆、大豆、蚕豆、绿豆、豌豆、赤豆、黑豆、四棱豆等豆科果实。
上述步骤(5)所获得酶解液Ⅰ可以直接作为小肽口服液使用,也可以直接浓缩至干使用或添加到其它保健品中。
上述步骤(6)所获得酶解液Ⅱ可以直接作为小肽口服液使用,也可以直接浓缩至干使用或添加到其它保健品中。
上述步骤(7)所述酶解液是指酶解液Ⅰ和酶解液Ⅱ。
上述步骤(7)所述酶解液Ⅰ与酶解液Ⅱ的混合比例为1L:0.5~8L。
上述步骤(8)所述获得产品,可以直接使用,也可以加水配制成口服液食用,也可以添加到其它保健品中。
技术效果
1、本发明充分利用了豆类中蛋白质和多糖以及黄酮类物质,又克服了传统工艺过程中豆类产生的特殊豆腥味,适合糖尿病人食用。
2、该方法避免了豆类蛋白营养成分的流失,将豆类经过脱皮处理后,可以将豆皮进行深加工处理,实现豆类的综合加工,过程易控制,便于工业化生产,也增加了豆类加工附加值。
3、该法能避免高温和酸碱处理下多糖的降解,又能根据不同需求调节产品中多糖含量,又通过蛋白质先变性再水解方式以提高了产品中小肽含量。
具体实施方式
以下用本发明的实施例来进一步说明本发明的实质性内容,但并不以此限制本发明。
实施例1
取蚕豆用水浸泡10h,以加水量使蚕豆浸没为准,破瓣去皮。将去皮蚕豆100kg加700L水进行磨浆,在25℃保温搅拌60min,三层纱布过滤1次,网筛为100目微滤机进行微滤1次,得740L蚕豆滤液Ⅰ和50kg滤渣Ⅰ;滤液Ⅰ加入乙醇1600L,静置25min,7000rpm离心24min,得到24.6kg沉淀Ⅱ和2280L上清液Ⅱ。
沉淀Ⅱ加入20L水进行溶解,8000rpm离心20min,得到23L上清液Ⅲ和22.4kg沉淀Ⅲ;沉淀Ⅲ加入80L水进行悬浮,再加入胰蛋白酶在40℃下水解4h,其中胰蛋白酶的终浓度达到400U/L左右,得酶解液Ⅰ;上清液Ⅱ进行减压浓缩去除乙醇得450L,再加入到180kg滤渣Ⅰ中,加入中性蛋白酶在40℃下水解4.5h,其中中性蛋白酶的终浓度达到150U/L,得酶解液Ⅱ。
将30L酶解液Ⅰ和30L酶解液Ⅱ合并,加热到90℃,充分搅拌下保温15min,6000rpm离心30min,得到上清液Ⅳ;将10L上清液Ⅲ与20L上清液Ⅳ进行混合,并在75℃,用型号为DSL5薄膜蒸发浓缩仪浓缩至干,再粉碎即可获得蚕豆提取物。
200kg桑叶1200L加水在90℃高温搅拌提取120min,三层纱布过滤1次,微滤1次,得100L桑叶滤液,薄膜蒸发浓缩仪上浓缩至干,得24.6kg桑叶提取物。
100L牛奶在121℃高温灭菌15~30min,冷却后加入8L乳酸菌(8%),35℃厌氧发酵4天得发酵物,再与50kg蚕豆提取物和15kg桑叶提取物进行混合均匀,35℃保温30min,真空干燥获得婴幼儿食品。
实施例2
取赤豆用水浸泡12h,以加水量使赤豆浸没为准,破瓣去皮。将去皮赤豆150kg加900L水进行磨浆,在30℃保温搅拌60min,三层纱布过滤1次,网筛为150目微滤机进行微滤1次,得980L赤豆滤液Ⅰ和60kg滤渣Ⅰ;滤液Ⅰ加入乙醇2000L,静置25min,8000rpm离心25min,得到38.5kg沉淀Ⅱ和2850L上清液Ⅱ。
沉淀Ⅱ加入40L水进行溶解,8000rpm离心20min,得到45L上清液Ⅲ和34.5kg沉淀Ⅲ;沉淀Ⅲ加入120L水进行悬浮,再加入中性蛋白酶在45℃下水解4.5h,其中胰蛋白酶的终浓度达到450U/L,得酶解液Ⅰ;上清液Ⅱ进行减压浓缩去除乙醇得750L,再加入到300kg滤渣Ⅰ中,加入中性蛋白酶在45℃下水解4.5h,其中中性蛋白酶的终浓度达到250U/L,得酶解液Ⅱ。
将30L酶解液Ⅰ和30L酶解液Ⅱ合并,加热到90℃,充分搅拌下保温18min,8000rpm离心20min,得到上清液Ⅳ;将10L上清液Ⅲ与20L上清液Ⅳ进行混合,并在70℃,用型号为DSL5薄膜蒸发浓缩仪浓缩至干,再粉碎即可获得赤豆提取物。
250kg桑叶加1500L水在85℃高温搅拌提取100min,三层纱布过滤1次,微滤1次,得2400L桑叶滤液,薄膜蒸发浓缩仪上浓缩至干,得37.4kg桑叶提取物。
150L牛奶在121℃高温灭菌20min,冷却后加入15L乳酸菌,37℃厌氧发酵3天得发酵物,再与120kg赤豆提取物和15kg桑叶提取物进行混合均匀,37℃保温20min,真空干燥获得婴幼儿食品。
Claims (7)
1.一种富含小肽的婴幼儿食品的制备方法,包括下述步骤:
(1)取各种豆子用水浸泡10~15h,破瓣去皮;
(2)将去皮豆类加水进行磨浆,加入水的体积与去皮豆类的重量比为5~10L∶1kg,在20~30℃保温搅拌30~60min,三层纱布过滤1次,微滤1次,得豆类滤液Ⅰ和滤渣Ⅰ;
(3)滤液Ⅰ加入两至五倍体积的乙醇,静置20~25min,4000~8000rpm离心20~30min,得到沉淀Ⅱ和上清液Ⅱ;
(4)沉淀Ⅱ加入水进行溶解,4000~8000rpm离心20~30min,得到上清液Ⅲ和沉淀Ⅲ,其中加入水的体积与沉淀Ⅱ的重量比为0.5~2L∶1kg;
(5)沉淀Ⅲ加入水进行悬浮,再加入胰蛋白酶在35~45℃下水解4~4.5h,其中胰蛋白酶的终浓度达到300U/L以上,得酶解液Ⅰ,其中加入水的体积与沉淀Ⅲ的重量比为3~6L∶1kg;
(6)上清液Ⅱ进行减压浓缩去除乙醇,再加入到滤渣Ⅰ中,其中加入体积与滤渣Ⅰ的重量比为100L∶30~45kg,加入中性蛋白酶在35~45℃下水解4~4.5h,其中中性蛋白酶的终浓度达到100U/L以上,得酶解液Ⅱ;
(7)将酶解液加热到85~90℃,充分搅拌下保温15~18min,4000~8000rpm离心20~30min,得到上清液Ⅳ;
(8)将上清液Ⅲ、上清液Ⅳ进行混合,并在60~75℃、薄膜蒸发浓缩仪上浓缩至干,再粉碎即可获得豆类提取物,其中上清液Ⅲ与上清液Ⅳ混合比例为1L:0.1~3L;
(9)桑叶加水在70~90℃高温搅拌提取60~120min,加入水的体积与桑叶的重量比为5~10L∶1kg,三层纱布过滤1次,微滤1次,得桑叶滤液,薄膜蒸发浓缩仪上浓缩至干,得桑叶提取物。
(10)牛奶在100~121℃高温灭菌15~30min,冷却后加入5~10%乳酸菌,30~40℃厌氧发酵2~4天得发酵物,再与豆类提取物和桑叶提取物进行混合均匀,30~40℃保温15~30min,真空干燥获得婴幼儿食品,其中豆类提取物和桑叶提取物重量与发酵物体积比为4~8kg∶0.5~3kg∶10L。
2.权利要求1的方法,其中步骤(1)所述豆类是指黄豆、大豆、蚕豆、绿豆、豌豆、赤豆、黑豆、四棱豆等豆科果实。
3.权利要求1的方法,其中步骤(5)所获得酶解液Ⅰ可以直接作为小肽口服液使用,也可以直接浓缩至干使用或添加到其它保健品中。
4.权利要求1的方法,其中步骤(6)所获得酶解液Ⅱ可以直接作为小肽口服液使用,也可以直接浓缩至干使用或添加到其它保健品中。
5.权利要求1的方法,其中步骤(7)所述酶解液是指酶解液Ⅰ和酶解液Ⅱ。
6.权利要求1的方法,其中步骤(7)所述酶解液Ⅰ与酶解液Ⅱ的混合比例为1L:0.5~8L。
7.权利要求1的方法,其中步骤(8)所述获得产品,可以直接使用,也可以加水配制成口服液食用,也可以添加到其它保健品中。
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