CN107319515A - 一种金针菇膳食纤维的制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种金针菇膳食纤维的制备方法,采用碱法结合发酵法对经原料预处理后的金针菇下脚料或废弃物,然后洗涤过滤,漂白即得金针菇膳食纤维。有益效果为:本发明制备方法得到的膳食纤维纯度较高,提取率高,制备方法简单易行,工艺条件容易控制,生产成本低,易于工业化大规模生产;生产成本降低,减少资源浪费,增加金针菇的附加值;产品的持水力、膨胀力大,膳食纤维的生理活性好,呈淡黄色,无粗糙感,可作为较好的食品添加剂应用于糕点、饼干、面包等食品中,为金针菇加工副产物的综合利用提供了一条新途径。
Description
技术领域
本发明涉及食品加工技术领域,尤其是涉及一种金针菇膳食纤维的制备方法。
背景技术
金针菇(Flammulina velutipes)又名冬燕、朴燕、构菌、青杠菌、毛柄金钱菌等,隶属担子菌亚门、层菌纲、伞菌目、口蘑科、金钱菌属。因其菌柄细长似金针菜,所以称为金针菇。金针菇是秋冬与早春栽培的食用菌,在自然界中分布很广,中国、日本、俄罗斯、欧洲、北美洲、澳大利亚等均有分布。我国北起黑龙江、南至云南、东起江苏、西至新疆均适合金针菇的生长。金针菇脂肪含量低,含有较高的蛋白质、糖类和粗纤维,还富含VB1、VB2、Vc等多种维生素和钙、磷、铁等多种矿物质,营养十分丰富。金针菇中还含有18种氨基酸,每100g鲜菇中含有氨基酸总量达20.9mg,其中8种人体必需氨基酸占总量的42.29~51.17%,异亮氨酸和谷氨酸含量最高,必需氨基酸中精氨酸和赖氨酸含量较高,较高含量的精氨酸能预防和治疗肝炎、胃肠馈病等消化系统疾病,赖氨酸可以促进儿童生长发育,增强记忆,提高智力。
膳食纤维一词最先由年提出,指植物性食品中不能被人类胃肠道消化酶消化,但能被大肠内的某些微生物部分酵解或利用的非淀粉多糖类和木质素的合称。膳食纤维被称为继淀粉、蛋白质、脂肪、维生素、矿物质和水之后的“第七营养素”。中国营养学会对膳食纤维定义为不易被消化酶消化的多糖类食物成分,主要来自于植物的细胞壁,包含纤维素、半纤维素、树脂、果胶及木质素等。膳食纤维的化学组成主要包括纤维状碳水化合物、基质碳水化合物及填料类物质三大类。膳食纤维的分类,根据溶解性不同可分为水溶性膳食纤维和水不溶性膳食纤维两大类。根据膳食纤维不同的来源种类和不同的理化性质,目前国内外常用的分离提取方法有化学提取法、酶提取法、化学酶结合提取法、膜分离法和发酵法。
现有技术如授权公告号为CN 102960644 B的中国发明专利,公开了一种南瓜膳食纤维的制备方法及南瓜膳食纤维,该发明以南瓜果肉为原料,采用适宜的工艺去除淀粉和蛋白质后制备得到不溶性膳食纤维和水溶性膳食纤维,不溶性膳食纤维的纯度达到 85%以上;水溶性膳食纤维的纯度达到 90.5%。该膳食纤维品质优良,持水力、膨胀力、持油力良好,具有南瓜的降脂、减肥、防癌等作用,但酶制剂价格高,使得制备方法成本增加。
发明内容
本发明的目的是针对现有金针菇膳食纤维的技术不足,提供一种金针菇膳食纤维的制备方法,利用金针菇加工过程中的下脚料或废弃物,成功制备得到金针菇膳食纤维,副产物比较少,产品纯度高,制备方法简单易行,工艺条件容易控制,生产成本低,易于工业化大规模生产。
本发明针对上述技术中提到的问题,采取的技术方案为:一种金针菇膳食纤维的制备方法,包括原料预处理、碱液水解、发酵法制备膳食纤维、洗涤过滤、漂白,具体操作步骤为:
所用菌种及其购买的公司为:乳酸菌购自内蒙古普泽生物制品有限责任公司。
原料预处理:金针菇加工过程中的下脚料或废弃物,去掉腐烂的部分和根部的菌渣,清水洗干净,烘干,粉碎过80~100目筛;
碱液水解:将金针菇粉末以固液比1:8~12加入浓度为3~7%的NaOH溶液,在55~65℃下水解50~70min,该步骤利用可初步提取金针菇膳食纤维,能够提高产品的纯度,降低生产成本;
发酵法制备膳食纤维:调节水解液pH为6.5~7.5,加入乳酸菌、活性多肽,35~40℃下发酵10~15h,灭菌,接种量为金针菇粉末重量的3~5%,乳酸菌为保加利亚乳杆菌和嗜热链球菌按1:0.5~1培养而得,活性多肽的添加量为乳酸菌重量的0.2~0.7%,氨基酸序列为HSHACARCYCRCLRCRVLHPGCVNCYRCSR,该活性多肽富含生长因子,可直接被乳酸菌转化为氨基酸加以利用,加速乳酸菌的大量繁殖,大量繁殖的微生物会快速分泌金针菇中的多糖、蛋白质等物质,大大缩短发酵时间,提高制备膳食纤维的效率,同时能增强膳食纤维风味和品质;
洗涤过滤:过滤,反复水洗涤滤渣,滤渣烘干粉碎过60~80目筛,即得膳食纤维粗品,由于金针菇加工副产物发生褐变,造成膳食纤维粗品颜色偏深,需经漂白处理;
漂白:将膳食纤维粗品以固液比1:8~12加入浓度为5~7%的过氧化氢溶液,在55~65℃下脱色2~4h,去掉上清液后过滤,滤渣反复用清水漂洗,烘干粉碎过60~80目筛,即得金针菇膳食纤维,其持水力、膨胀力大,膳食纤维的生理活性好,呈淡黄色,无粗糙感,可作为较好的食品添加剂应用于糕点、饼干、面包等食品中,为金针菇加工副产物的综合利用提供了一条新途径。
与现有技术相比,本发明的优点在于:1)本发明制备方法采用碱法结合发酵法提取金针菇膳食纤维,得到的膳食纤维纯度较高,提取率高,制备方法简单易行,工艺条件容易控制,生产成本低,易于工业化大规模生产;2)采用金针菇加工过程中的下脚料或废弃物作为原料,降低生产成本,减少资源浪费,增加金针菇的附加值;3)本发明制备的金针菇膳食纤维的持水力、膨胀力大,膳食纤维的生理活性好,呈淡黄色,无粗糙感,可作为较好的食品添加剂应用于糕点、饼干、面包等食品中,为金针菇加工副产物的综合利用提供了一条新途径。
具体实施方式
下面通过实施例对本发明方案作进一步说明:
实施例1:
一种金针菇膳食纤维的制备方法,包括原料预处理、碱液水解、发酵法制备膳食纤维、洗涤过滤、漂白,具体操作步骤为:
1)原料预处理:金针菇加工过程中的下脚料或废弃物,去掉腐烂的部分和根部的菌渣,清水洗干净,烘干,粉碎过100目筛;
2)碱液水解:将金针菇粉末以固液比1:10加入浓度为5%的NaOH溶液,在60℃下水解55min,该步骤利用可初步提取金针菇膳食纤维,能够提高产品的纯度,降低生产成本;
3)发酵法制备膳食纤维:调节水解液pH为7,加入乳酸菌、活性多肽,40℃下发酵12h,灭菌,接种量为金针菇粉末重量的5%,乳酸菌为保加利亚乳杆菌和嗜热链球菌按1:0.5培养而得,活性多肽的添加量为乳酸菌重量的0.7%,氨基酸序列为HSHACARCYCRCLRCRVLHPGCVNCYRCSR,该活性多肽富含生长因子,可直接被乳酸菌转化为氨基酸加以利用,加速乳酸菌的大量繁殖,大量繁殖的微生物会快速分泌金针菇中的多糖、蛋白质等物质,大大缩短发酵时间,提高制备膳食纤维的效率,同时能增强膳食纤维风味和品质;
4)洗涤过滤:过滤,反复水洗涤滤渣,滤渣烘干粉碎过80目筛,即得膳食纤维粗品,由于金针菇加工副产物发生褐变,造成膳食纤维粗品颜色偏深,需经漂白处理;
5)漂白:将膳食纤维粗品以固液比1:10加入浓度为5.5%的过氧化氢溶液,在58℃下脱色3.5h,去掉上清液后过滤,滤渣反复用清水漂洗,烘干粉碎过70目筛,即得金针菇膳食纤维,其持水力、膨胀力大,膳食纤维的生理活性好,呈淡黄色,无粗糙感,可作为较好的食品添加剂应用于糕点、饼干、面包等食品中,为金针菇加工副产物的综合利用提供了一条新途径。
实施例2:
一种金针菇膳食纤维的制备方法,包括原料预处理、碱液水解、发酵法制备膳食纤维、洗涤过滤、漂白,具体操作步骤为:
1)原料预处理:金针菇加工过程中的下脚料或废弃物,去掉腐烂的部分和根部的菌渣,清水洗干净,烘干,粉碎过80目筛;
2)碱液水解:将金针菇粉末以固液比1:11加入浓度为5%的NaOH溶液,在65℃下水解58min,该步骤利用可初步提取金针菇膳食纤维,能够提高产品的纯度,降低生产成本;
3)发酵法制备膳食纤维:调节水解液pH为6.8,加入乳酸菌、活性多肽,37℃下发酵12h,灭菌,接种量为金针菇粉末重量的4%,乳酸菌为保加利亚乳杆菌和嗜热链球菌按1:0.5~1培养而得,活性多肽的添加量为乳酸菌重量的0.5%,氨基酸序列为HSHACARCYCRCLRCRVLHPGCVNCYRCSR,该活性多肽富含生长因子,可直接被乳酸菌转化为氨基酸加以利用,加速乳酸菌的大量繁殖,大量繁殖的微生物会快速分泌金针菇中的多糖、蛋白质等物质,大大缩短发酵时间,提高制备膳食纤维的效率,同时能增强膳食纤维风味和品质;
4)洗涤过滤:过滤,反复水洗涤滤渣,滤渣烘干粉碎过80目筛,即得膳食纤维粗品,由于金针菇加工副产物发生褐变,造成膳食纤维粗品颜色偏深,需经漂白处理;
5)漂白:将膳食纤维粗品以固液比1:10加入浓度为7%的过氧化氢溶液,在60℃下脱色4h,去掉上清液后过滤,滤渣反复用清水漂洗,烘干粉碎过60目筛,即得金针菇膳食纤维,其持水力、膨胀力大,膳食纤维的生理活性越好,呈淡黄色,无粗糙感,可作为较好的食品添加剂应用于糕点、饼干、面包等食品中,为金针菇加工副产物的综合利用提供了一条新途径。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
SEQUENCE LISTING
<110> 西南大学
<120> 一种金针菇膳食纤维的制备方法
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 30
<212> PRT
<213> 人工合成
<400> 1
His Ser His Ala Cys Ala Arg Cys Tyr Cys Arg Cys Leu Arg Cys Arg
1 5 10 15
Val Leu His Pro Gly Cys Val Asn Cys Tyr Arg Cys Ser Arg
20 25 30
Claims (10)
1.一种金针菇膳食纤维的制备方法,包括原料预处理、碱液水解、发酵法制备膳食纤维、洗涤过滤、漂白,其特征在于:所述的发酵法制备膳食纤维的步骤为:在碱液水解后得到的水解液中加入乳酸菌和活性多肽,发酵,灭菌。
2.根据权利要求1所述的一种金针菇膳食纤维的制备方法,其特征在于:所述的发酵法制备膳食纤维的步骤中乳酸菌为保加利亚乳杆菌和嗜热链球菌按1:0.5~1培养而得,接种量为金针菇粉末重量的3~5%。
3.根据权利要求1所述的一种金针菇膳食纤维的制备方法,其特征在于:所述的发酵法制备膳食纤维的步骤中的活性多肽的添加量为乳酸菌重量的0.2~0.7%,氨基酸序列为HSHACARCYCRCLRCRVLHPGCVNCYRCSR。
4.根据权利要求1所述的一种金针菇膳食纤维的制备方法,其特征在于:所述的发酵法制备膳食纤维的步骤中发酵pH为6.5~7.5,温度为35~40℃,时间为10~15h。
5.根据权利要求1所述的一种金针菇膳食纤维的制备方法,其特征在于:所述的碱液水解的步骤中NaOH溶液浓度为3~7%。
6.根据权利要求1所述的一种金针菇膳食纤维的制备方法,其特征在于:所述的碱液水解的步骤中金针菇粉末与NaOH溶液的固液比1:8~12。
7.根据权利要求1所述的一种金针菇膳食纤维的制备方法,其特征在于:所述的碱液水解的步骤中水解温度为55~65℃,时间为50~70min。
8.根据权利要求1所述的一种金针菇膳食纤维的制备方法,其特征在于:所述的漂白的步骤中过氧化氢溶液浓度为5~7%。
9.根据权利要求1所述的一种金针菇膳食纤维的制备方法,其特征在于:所述的漂白的步骤中膳食纤维粗品与过氧化氢溶液的固液比为1:8~12。
10.根据权利要求1所述的一种金针菇膳食纤维的制备方法,其特征在于:所述的漂白的步骤中脱色温度为55~65℃,时间为2~4h。
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