CN107410517A - 一种苦荞多糖内酯豆腐的制备方法 - Google Patents
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Abstract
本发明公开一种苦荞多糖内酯豆腐的制备方法,包括以下步骤:(1)苦荞多糖提取;(2)大豆浸泡;(3)磨浆;(4)超高压处理;(5)混浆;(6)添加葡萄糖酸‑δ‑内酯;(7)保温定型。本发明工艺简单、安全美味、富含抗氧化活性苦荞多糖,制成的内酯豆腐细腻嫩滑、营养丰富,不易破粹,该制备方法同时赋予内酯豆腐抗氧化功能,可丰富豆腐产品的种类,拓展苦荞的应用。
Description
技术领域
本发明涉及一种苦荞多糖内酯豆腐的方法,属于豆制品加工领域。
背景技术
豆腐是我国传统的补益清热养生食品。豆腐以大豆为原料制成,富含不饱和脂肪酸且不含胆固醇,蛋白质含量高,含有丰富的维生素、矿物质和膳食纤维,并含有天然植物雌激素,是良好的无胆固醇植物蛋白食品,并可以很好地补充雌性激素。豆腐作为我国居民日常膳食常用植物蛋白食品,以其营养价值和独特的风味深受消费者喜爱。但是豆腐制品品种相对较少,市场上口味多样且具有新功能特性的新型豆腐制品较少,难以满足现代消费者的需求。
内酯豆腐与传统的卤水豆腐制作方法不同,主要是利用了葡萄糖-δ-内酯在一定的温度下水解为葡萄糖酸,产生的葡萄糖酸使大豆蛋白凝固沉淀而制成内酯豆腐。内酯豆腐制作工艺简单、蛋白质流失少,豆腐出品率为传统卤水豆腐的1.5~2倍,成品豆腐保水率高、质地细嫩、适口性好、清洁卫生、货架期长于卤水豆腐。
植物多糖是自然界普遍存在的一类重要的天然活性物质,由相同或不同的单糖以α或β糖苷键连接而成的聚合物。已经证实植物多糖具有多种生物活性,如抗氧化、抗疲劳、抗肿瘤、抗辐射、降血糖、免疫调节等作用,同时植物多糖来源广泛、毒副作用小,因此其在功能食品的应用上具有广阔的发展前景。
苦荞是一种药食兼用植物。《本草纲目》中记载:“苦荞麦味苦,性平、寒,有益气力、续精神、利耳目、降气宽肠,健胃的作用”。我国苦荞资源丰富,种植面积和产量均居世界第一位。近年来对苦荞多糖的研究表明,苦荞多糖具有抗氧化、降血糖、增强免疫、延长试验小鼠睡眠时间的功能。苦荞多糖以其独特活性备受关注,但其在功能食品上的应用甚少。
发明内容
本发明提供一种苦荞多糖内酯豆腐的制备方法,赋予豆腐抗氧化功能,满足现代人们需要。包括如下步骤:
(1)取苦荞粉,按照苦荞粉:95%乙醇=1:3~5g/mL回流脱脂2~4h,滤去乙醇,干燥得脱脂苦荞粉;按照脱脂苦荞粉:水=1:10~40g/mL,温度40~100℃,0.1MPa压力浸提15~100min,再超声提取0.5~2h;提取后置于离心机内5000r/min离心10~20min,收集上清液,旋转蒸发浓缩后,加入3倍体积的95%乙醇静置10~20h,5000r/min离心10~20min,沉淀即为苦荞多糖;
(2)按照大豆:水=1:5~20(W:W)加温度为60~100℃的热水浸泡10~240min,热水中加0.1~0.5wt%的小苏打;
(3)沥去浸泡大豆水,再用水洗大豆2~4遍,按照大豆:水=1:8~20(W:W)加70~90℃的热水磨浆,磨浆后用滤袋过滤即得豆浆;
(4)将豆浆置于超高压设备中进行超高压处理,压力100~300MPa,时间5~20min,温度70~90℃,处理后即得到超高压处理豆浆;
(5)将超高压处理豆浆与苦荞多糖按照体积比10~40:1混匀得苦荞多糖与豆浆混合液;
(6)向苦荞多糖与豆浆混合液加入0.15~0.5wt%的葡萄糖酸-δ-内酯混匀;
(7)将添加葡萄糖酸-δ-内酯的苦荞多糖与豆浆混合液置于成型容器,80~90℃保温10~40min即得苦荞多糖内酯豆腐。
本发明与现有技术相比具有以下优点:
1、本发明提供了一种以大豆和苦荞多糖为原料的内酯豆腐的制备方法,该制备方法在保持内酯豆腐原有营养价值的基础上,通过苦荞多糖的添加赋予豆腐抗氧化功能,对物理、化学及生物作用产生的活性氧具有很好的清除作用,增加体内抗氧化酶活性,可延缓衰老、增强机体免疫功能,使豆腐成为富含天然抗氧化物质的又一种大众食品,提高内酯豆腐的附加值,满足现代消费者的需求;
2、本发明在浸泡时加入小苏打结合热磨浆工艺可增加大豆蛋白的溶出同时抑制脂肪蛋白酶活性,对制备的豆浆进行超高压处理,改善豆浆中大豆蛋白的消化吸收,还能钝化豆浆中的脂肪氧化酶、胰蛋白酶抑制剂、血凝素、致甲状腺肿素和抗维生素因子等的作用,并能杀灭微生物;
3、本发明苦荞多糖内酯豆腐工艺简单,无需大规模设备投入,原料价廉易得,苦荞多糖制备容易且活性高,安全无污染,适合自动化生产。
具体实施方式
以下实施例仅用于阐述本发明,而本发明的保护范围并非仅仅局限于以下实施例。所属技术领域的普通技术人员依据以上本发明公开的内容和各参数所取范围,均可实现本发明的目的。
实施例1苦荞多糖内酯毛豆腐
(1)取100g苦荞粉,按照苦荞粉:95%乙醇=1:5g/mL回流脱脂2h,滤去乙醇,干燥得脱脂苦荞粉;按照脱脂苦荞粉:水=1:20g/mL,温度40℃,0.1MPa压力浸提100min,再超声提取0.5h;提取后置于离心机内5000r/min离心10min,收集上清液,旋转蒸发浓缩后,加入3倍体积的95%乙醇静置18h,5000r/min离心20min,沉淀即为苦荞多糖;
多糖含量参照张燕莉等的方法测定(张燕莉,等. 超声波提取苦荞籽中多糖的工艺研究. 农产品加工:学刊. 2012, 6:33-37),将苦荞多糖制成10mg/mL的苦荞多糖溶液,经测定该苦荞多糖溶液羟自由基清除率为86%,DPPH自由基清除率为92%;
羟自由基清除率测定方法如下:向离心管中加入9mmol/L FeSO4、9mmol/L水杨酸-乙醇溶液、苦荞多糖溶液各1mL,混匀后加入6mmol/L H2O2 1mL混匀,37℃水浴30min,取出10000rpm/min离心2min;取上清液测定510nm吸光值记为A1;空白和对照分别用1mL蒸馏水代替水杨酸-乙醇溶液和苦荞多糖溶液,测定吸光值分别记为A2和A0;以蒸馏水调零,按如下公式计算羟自由基清除率:
;
DPPH自由基清除率测定方法如下:在离心管中加入0.1mmol/L DPPH乙醇溶液2mL和苦荞多糖溶液0.4mL,混匀后避光静置30min,测定517nm波长处吸光值记为A1;2mL乙醇溶液和0.4mL苦荞多糖溶液的吸光值记为A2;2mL DPPH乙醇溶液和0.4mL蒸馏水的吸光值记为A0;按如下公式计算DPPH自由基清除率:
;
(2)按照毛豆:水=1:5(W:W)加100℃热水浸泡10min,热水中加0.5wt%的小苏打;
(3)沥去浸泡毛豆水,再用纯净水洗毛豆3遍,按照毛豆:水=1:8(W:W)加70℃水磨浆,磨浆后用50μm滤袋过滤即得毛豆浆;
(4)将毛豆浆置于超高压设备中进行超高压处理,压力100MPa,时间20min,温度70℃,处理后即得到超高压处理毛豆浆;
(5)将超高压处理毛豆浆与苦荞多糖按照体积比10:1混匀得苦荞多糖与毛豆浆混合液;
(6)向苦荞多糖与毛豆浆混合液加入0.15wt%的葡萄糖酸-δ-内酯混匀;
(7)将添加葡萄糖酸-δ-内酯的苦荞多糖与毛豆浆混合液置于成型容器,85℃保温15min即得苦荞多糖内酯毛豆腐。
该方法制备的苦荞多糖内酯毛豆腐呈嫩绿色,无酸涩味,豆香浓郁,口感嫩滑细腻有弹性。提取的苦荞多糖具有强自由基清除活性,添加到内酯毛豆腐中,赋予内酯毛豆腐抗氧化功能,有助于延缓衰老,预防心血管疾病,提高豆腐的附加值。
实施例2苦荞多糖内酯黄豆腐
(1)取100g苦荞粉,按照苦荞粉:95%乙醇=1:4g/mL回流脱脂3h,滤去乙醇,干燥得脱脂苦荞粉;按照脱脂苦荞粉:水=1:40g/mL,温度70℃,0.1MPa压力浸提70min,再超声提取1h;提取后置于离心机内5000r/min离心20min,收集上清液,旋转蒸发浓缩后,加入3倍体积的95%乙醇静置20h,5000r/min离心15min,沉淀即为苦荞多糖;将苦荞多糖制成10mg/mL的苦荞多糖溶液,经测定该苦荞多糖溶液羟自由基清除率为90%,DPPH自由基清除率为93%;
(2)按照黄豆:水=1:10(W:W)加90℃热水浸泡50min,热水中加0.25wt%的小苏打;
(3)沥去浸泡黄豆水,再用纯净水洗黄豆2遍,按照黄豆:水=1:12(W:W)加80℃水磨浆,磨浆后用50μm滤袋过滤即得黄豆浆;
(4)将黄豆浆置于超高压设备中进行超高压处理,压力120MPa,时间7min,温度80℃,处理后即得到超高压处理黄豆浆;
(5)将超高压处理黄豆浆与苦荞多糖按照体积比12:1混匀得苦荞多糖与黄豆浆混合液;
(6)向苦荞多糖与黄豆浆混合液加入0.26wt%的葡萄糖酸-δ-内酯混匀;
(7)将添加葡萄糖酸-δ-内酯的苦荞多糖与黄豆浆混合液置于成型容器,80℃保温40min即得苦荞多糖内酯黄豆腐。
该方法制备的苦荞多糖内酯黄豆腐呈米黄色,无酸涩味,豆香浓郁,口感细腻有弹性。该产品可降低胆固醇,改善脂代谢,丰富的大豆异黄酮可美白肌肤,添加的苦荞多糖增加了抗氧化功能,延缓衰老。
实施例3苦荞多糖内酯黑豆腐
(1)取100g苦荞粉,按照苦荞粉:95%乙醇=1:3g/mL回流脱脂4h,滤去乙醇,干燥得脱脂苦荞粉;按照脱脂苦荞粉:水=1:10g/mL,温度100℃,0.1MPa压力浸提40min,再超声提取2h;提取后置于离心机内5000r/min离心15min,收集上清液,旋转蒸发浓缩后,加入3倍体积的95%乙醇静置10h,5000r/min离心10min,沉淀即为苦荞多糖;将苦荞多糖制成10mg/mL的苦荞多糖溶液,经测定该苦荞多糖溶液羟自由基清除率为93%,DPPH自由基清除率为90%;
(2)按照黑豆:水=1:20(W:W)加60℃热水浸泡240min,热水中加0.1wt%的小苏打;
(3)沥去浸泡黑豆水,再用纯净水洗黑豆4遍,按照黑豆:水=1:20(W:W)加90℃热水磨浆,磨浆后用50μm滤袋过滤即得黑豆浆;
(4)将黑豆浆置于超高压设备中进行超高压处理,压力300MPa,时间5min,温度90℃,处理后即得到超高压处理黑豆浆;
(5)将超高压处理黑豆浆与苦荞多糖按照体积比40:1混匀得苦荞多糖与黑豆浆混合液;
(6)向苦荞多糖与黑豆浆混合液加入0.5wt%的葡萄糖酸-δ-内酯混匀;
(7)将添加葡萄糖酸-δ-内酯的苦荞多糖与黑豆浆混合液置于成型容器,90℃保温10min即得苦荞多糖内酯黑豆腐。
该方法制备的苦荞多糖内酯黑豆腐呈浅灰色,无酸涩味,豆香浓郁,口感细腻有弹性。原料黑豆具有防老抗衰、养阴补气、活血去毒的功效,添加的苦荞多糖还增加了内酯黑豆腐的抗氧化功能。
Claims (8)
1.一种苦荞多糖内酯豆腐的制备方法,包括如下步骤:(1)苦荞多糖制备;(2)大豆浸泡;(3)磨浆;(4)超高压处理;(5)混浆;(6)添加葡萄糖酸-δ-内酯;(7)保温定型。
2.根据权利要求1所述的制备方法,其特征在于,步骤(1)苦荞多糖制备的具体步骤为:取苦荞粉,按照苦荞粉:95%乙醇=1:3~5g/mL回流脱脂2~4h,滤去乙醇,干燥得脱脂苦荞粉;按照脱脂苦荞粉:水=1:10~40g/mL,温度40~100℃,0.1MPa压力浸提15~100min,再超声提取0.5~2h;提取后5000r/min离心10~20min,收集上清液浓缩后,加入3倍体积的95%乙醇静置10~20h,5000 r/min离心10~20min,沉淀即为苦荞多糖。
3.根据权利要求1所述的制备方法,其特征在于,步骤(2)大豆浸泡的具体步骤为:按照大豆与水质量比=1:5~20加入60~100℃的热水浸泡10~240min,热水中加0.1~0.5wt%的小苏打。
4.根据权利要求1所述的制备方法,其特征在于,步骤(3)磨浆的具体步骤为:沥去浸泡大豆水,再用水洗大豆2~4遍,按照大豆与水质量比=1:8~20加70~90℃的水进行磨浆,磨浆后用滤袋过滤即得豆浆。
5.根据权利要求1所述的制备方法,其特征在于,步骤(4)超高压处理的具体步骤为:将豆浆置于超高压设备中进行超高压处理,压力100~300MPa,时间5~20min,温度70~90℃,处理后即得到超高压处理豆浆。
6.根据权利要求1所述的制备方法,其特征在于,步骤(5)混浆的具体步骤为:将超高压处理豆浆与苦荞多糖按照体积比10~40:1混匀得苦荞多糖与豆浆混合液。
7.根据权利要求1所述的制备方法,其特征在于,步骤(6)添加葡萄糖酸-δ-内酯的具体步骤为:向苦荞多糖与豆浆混合液加入0.15~0.5wt%的葡萄糖酸-δ-内酯混匀。
8.根据权利要求1所述的制备方法,其特征在于,步骤(7)保温定型的具体步骤为:将添加葡萄糖酸-δ-内酯的苦荞多糖与豆浆混合液置于成型容器,80~90℃保温10~40min即得苦荞多糖内酯豆腐。
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