CN108142953A - 全苦荞麦活性肽营养品及其制备方法 - Google Patents
全苦荞麦活性肽营养品及其制备方法 Download PDFInfo
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- CN108142953A CN108142953A CN201711426691.1A CN201711426691A CN108142953A CN 108142953 A CN108142953 A CN 108142953A CN 201711426691 A CN201711426691 A CN 201711426691A CN 108142953 A CN108142953 A CN 108142953A
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- Prior art keywords
- tartary buckwheat
- bioactive peptide
- full
- peptide
- buckwheat bioactive
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
- A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开一种全苦荞麦活性肽营养品,其含有2~90%的荞麦活性肽,还含有亚油酸、油酸、芦丁、槲皮素、原花青素、白藜芦醇、桑色素、莰菲醇、镁、钾、钙、铁、锌、硒、VB、VC、VE和耐消化糖类,其余为平衡量的水;还提供了全苦荞麦活性肽营养品的制备方法。本发明在完全保留苦荞麦的全部营养成分的前提下,不仅使不易被人体所吸收的苦荞麦蛋白质转化为直接、快速、完全为人体吸收,且不会对肝、肾、脾、大脑造成高渗透压并有着抑制细胞变性,增强人体免疫力;激活细胞活性,有效消除人体有害自由基;修复人体变性细胞,改善细胞新陈代谢;促进、维持细胞正常的新陈代谢,细胞的总司令“总调度”能量的“运载机”生命的“发动机”的苦荞麦活性肽。
Description
技术领域:
本发明属于生物工程技术领域,具体涉及一种全苦荞麦活性肽营养品及其制备方法。
背景技术:
苦荞麦学名鞑靼麦,别名黄叶七,野兰荞、万年荞、菠麦、乌麦、花荞。比甜荞麦即荞麦的营养成分价值高出很多,尤以生物类黄酮的含量是一般甜荞麦的13.5倍,其七大营养素集于一身,有着非凡的营养保健价值和良好的食疗功效,它属蓼科,非禾本科,与何首乌、大黄同属蓼科。被誉为“五谷之王”,“三降”食品(降血压、降血脂和降血糖)。其除富含活性蛋白9.3~14.9%和脂肪2.1~2.8%外,还富含黄酮类物质、酚类化合物和弱碱性淀粉;其中尤以黄酮类物质的主要成分芦丁多达6~7%、槲皮素、桑色素、莰菲醇、金丝桃苷、牡荆素、儿茶素和白藜芦醇为奇,另酚类化合物主要是原花青素、没食子酸、原儿茶素酸、香草酸、丁香酸及阿魏酸。
苦荞麦虽然有丰富的营养保健功能,但人们对它的开发利用大多还是停留在初加工上。目前,现有技术中有运用发酵工程技术生产的苦荞麦产品,如CN101036526B公开的一种荞麦乳酸菌饮料的制备方法,其对荞麦进行深加工处理,开创了苦荞麦初加工向精深加工迈进的新时代,但国内外总体上对苦荞麦的加工尚还停留在初加工水平阶段,大部分是苦荞麦茶、苦荞麦粉、苦荞麦面条、苦荞麦馒头、苦荞麦米及苦荞麦蛋白饮料等,少有对苦荞麦活性肽的提取研究,如CN10635056A公开的一种苦荞麦活性肽及其提取方法,然而对苦荞麦特殊而宝贵的营养成分高层次上的升华和价值上的放大却很少见,特别是应用苦荞麦所富含的活性蛋白制备的营养产品未能从更高的科技水平和营养层次上得到提升和重视,始终仅仅停留在一般植物蛋白的水准上。
发明内容:
本发明的目的旨在提供一种苦荞麦活性肽营养品及其制备方法,其制备的营养品包含苦荞麦活性肽、低聚肽、短肽和多肽等,且完好保留苦荞麦的全部营养成分。
为解决上述技术问题,本发明采取以下技术方案:
一种全苦荞麦活性肽营养品,按重量百分比计,含有2~90%的荞麦活性肽,还含有亚油酸、油酸、芦丁、槲皮素、原花青素、白藜芦醇、桑色素、莰菲醇、镁、钾、钙、铁、锌、硒、VB、VC、VE和耐消化糖类,其余为平衡量的水;其中:荞麦活性肽包括低聚肽、短肽和多肽等化合物的混合物。
本发明的全苦荞麦活性肽营养品通过处理可以制备成全苦荞麦活性肽粉,全苦荞麦活性肽口服液,全苦荞麦活性肽片剂,全苦荞麦活性肽胶囊,全苦荞麦活性肽高能运动饮品和全苦荞麦活性肽针剂。
本发明提供的全苦荞麦活性肽营养品的制备方法,包括如下步骤:
1)选料:选用无霉变、无杂质的苦荞麦或苦荞麦粉为主要原料,植物分离蛋白为辅料,其重量比为10~7:0~3;
2)清洗:将选取好的苦荞麦清洗干净后,置于24~26℃的纯净水中浸泡4~6小时,使苦荞麦细胞组织软化,便于制浆时蛋白等营养成分溶出;
3)磨浆:将浸泡好沥去水后的主料苦荞麦(或苦荞麦粉)与辅料植物分离蛋白粉混合后添加5~7倍的纯净水进行磨浆,得含蛋白为1.2~3.0%的浆液;此时所制得的浆液含蛋白1.2~3.0%时,苦荞麦的利用率高达100%;
4)变性细分处理:将上述浆液经胶体磨细分处理4次,再通过100Mpa的超高压均质2次,进一步细分处理,使浆液达到510~550目充分变性;变性细分是在无限细分蛋白质的同时,也无限细分脂肪和淀粉等糖类,从而为后面的工序充分发挥各种酶制剂的作用奠定必要的条件;
5)α化和进一步变性:将充分变性后的浆液通过6~7个压力,于温度为139~142℃的条件下处理3~5分钟后,进行α化和进一步变性,使苦荞麦中的淀粉实现α化的过程中将蛋白进一步变性,为后续工艺步骤中的蛋白酶和淀粉酶有效地打开蛋白链和淀粉链作好充分的必要准备;
5)生化:将α化和进一步变性处理后的浆液通过管式换热器降温至55~65℃,调节pH值至7~8,然后加入蛋白含量为0.05~0.5%的中性蛋白酶和蛋白含量为0.06~0.6%的淀粉酶,进行脉冲式动力冲击搅拌6~7分钟后,恒温静置进行生化3.5~4小时;其中:脉冲式动力冲击搅拌的转速为2800~3000转/分。
为进一步加权中性蛋白酶和淀粉酶的作用,生化过程引入微分子动力学技术对物料进行了脉冲式动力冲击搅拌,不仅可以使酶制剂与蛋白和淀粉充分混合交融和一,并且可以加权被切断成的氨基酸加速无规则的布朗运动,扩大碰撞接触机会和氨基酸失却一个氢原子,羧基失却一个氢原子和一个氧原子进而失去一个水分子缩合为活性肽(低聚肽、短肽和多肽)的几率及速度,从而创造性地突破了国际上蛋白质降解为氨基酸失却水分子进而缩合为肽的转化率≤38%的禁锢,实现一次性蛋白降解成氨基酸再失却水分子缩合为活性肽的转化率≥90%创造了充分必要的条件。
7)灭酶灭菌:将生化处理后的浆液于温度为85~1000℃的条件下进行灭酶灭菌2~3分钟;
8)析出:将灭酶灭菌后的浆液通过涂有食品级硅藻土助滤剂的板框析出系统进行析出处理,得含全苦荞麦活性肽(含低聚肽、短肽和多肽)重量比为1.0~3.0的原液;所述食品级硅藻土的用量最好是板框析出系统面积数值的0.5~0.8kg/m2。
9)多级浓缩:将析出的全苦荞麦活性肽原液根据具体产品的标准需求进行多级浓缩;
10)多级过滤:将多级浓缩后的原液通入三级过滤系统进行过滤;
11)分装成型:将浓缩过滤后的全苦荞麦活性肽原液分别通过分装成型系统制成全苦荞麦活性肽营养品;其中:通过自动口服液分装系统制成含肽≥6%的全苦荞麦活性肽口服液;通过真空喷雾干燥系统制成含肽60~90%的全苦荞麦活性肽粉;通过胶囊成型系统制成全苦荞麦活性肽胶囊;通过片剂成型系统制成全苦荞麦活性肽片剂;通过运动饮灌装系统制成含肽≥2%的全苦荞麦活性肽高能运动饮品;通过针剂纯净分装系统制成含肽≥10%的全苦荞麦活性肽针剂。
12)后续处理:将各类全苦荞麦活性肽营养品分别进行二次灭菌和贴标烘干处理后,检测合格后入库。
本发明从苦荞麦富含的蛋白质、脂肪等营养成分出发,以苦荞麦为主要原料,辅以少量的植物蛋白旨在补充苦荞麦蛋白含量偏低的缺陷,运用现代生物工程中的组织蛋白工程、酶工程和现代物理学纳米技术发明了全苦荞麦活性肽营养品。
本发明以苦荞麦为主要原料制备的全苦荞麦活性肽营养品通过上述独特的工艺方法步骤及关键有效参数的实施,理想地解决了以下技术难题:一是解决蛋白质,尤其是苦荞麦蛋白质一次性降解易形成大量氨基酸而产生极少量的活性肽,即转化为活性肽的转化率低下的世界性难题,突破≤38%的国际水平的禁锢,本发明实现了一次性缩合转化率≥90%;二是解决了苦荞麦脂肪转化为各种低级脂肪酸的难题;三是最大限度地保留了苦荞麦中特有的保健营养成分,诸如芦丁、槲皮素、白藜芦醇等黄酮类和酚类化合物;四是解决了生化产生的活性肽不易从高淀粉、高纤维造成的高凝胶性溶液中分离析出的技术难题。
因此,本发明制备的全苦荞麦活性肽营养品在完全保留苦荞麦的全部营养成分的前提下,不仅使不易被人体所吸收的苦荞麦蛋白质转化为直接、快速、完全为人体吸收,且不会对肝、肾、脾、大脑造成高渗透压并有着抑制细胞变性,增强人体免疫力;激活细胞活性,有效消除人体有害自由基;修复人体变性细胞,改善细胞新陈代谢;促进、维持细胞正常的新陈代谢,细胞的总司令“总调度”能量的“运载机”生命的“发动机”的苦荞麦活性肽。
具体实施方式:
下面结合具体实施例对本发明的技术方案进行详细说明。
实施例1
全苦荞麦活性肽口服液的制备方法,包括如下步骤:
1)精选70kg新鲜无霉变无杂质的的苦荞麦或苦荞麦粉辅以30kg植物分离蛋白粉,先将苦荞麦清洗干净混合后置于26℃的纯净水中浸泡6小时;
2)将浸泡好的苦荞麦沥去水分和辅料植物分离蛋白粉混合后加入700kg的纯净水,然后通过磨浆机进行制浆,得到含蛋白为1.2~3.0%的浆液;
3)将得到的浆液经胶体磨细分处理4次,再通过100Mpa的超高压均质2次,进一步细分处理,使浆液达550目;
4)将细分处理后的浆液通过7个压力,于温度为142℃条件下处理5分钟,对苦荞麦中的淀粉实现α化处理的同时进一步对苦荞麦蛋白作变性处理;
5)将进一步变性处理和α化处理的浆液通过管式换热器降温至65℃,pH值调节至8,然后加入0.05%的中性蛋白酶和0.06%的淀粉酶后,通过转速为3000转/分的脉冲式动力冲击搅拌7分钟,保持恒温静置生化4小时;
6)将生化后的物料通过100℃的温度进行灭酶灭菌3分钟;
7)将上述生化处理后的浆液通过涂有0.8kg/m2的食品级硅藻土助滤剂的板框析出系统,析出含2.02%的全苦荞麦活性肽(包含低聚肽、短肽和多肽)的原液650kg;
8)将析出的全苦荞麦活性肽原液通过三级负压浓缩系统处理,得到含肽6.12%的全苦荞麦活性肽液223kg;
9)将多级浓缩后的全苦荞麦活性肽液通入三级过滤系统过滤处理,得到全苦荞麦活性肽220kg;
10)将通过过滤后的全苦荞麦活性肽液通过自动分装系统制成全苦荞麦活性肽口服液,其中:全苦荞麦活性肽口服液的含肽量为6.12%,4400支/50ml;
11)将分装好的全苦荞麦活性肽口服液进行二次灭菌和贴标烘干处理;
12)检测合格后入库、上市。
实施例2
全苦荞麦活性肽粉的制备方法,包括如下步骤:
1)精选70kg新鲜无霉变无杂质的的苦荞麦或苦荞麦粉辅以30kg植物分离蛋白粉,先将苦荞麦清洗干净混合后置于24℃的纯净水中浸泡5小时;
2)将混合后的苦荞麦粉和辅料植物分离蛋白粉加入500kg的纯净水,然后通过磨浆机进行制浆,得到含蛋白为1.2~3.0%的浆液;
3)将得到的浆液经胶体磨细分处理4次,再通过100Mpa的超高压均质2次,进一步细分处理,使浆液达550目;
4)将细分处理后的浆液通过7个压力,于温度为142℃条件下处理5分钟,对苦荞麦中的淀粉实现α化处理的同时进一步对苦荞麦蛋白作变性处理;
5)将进一步变性处理和α化处理的浆液通过管式换热器降温至55℃,pH值调节至7,然后加入0.05%的中性蛋白酶和0.06%的淀粉酶后,通过转速为3000转/分的脉冲式动力冲击搅拌6分钟,保持恒温静置生化3.5小时;
6)将生化后的物料通过100℃的温度进行灭酶灭菌3分钟;
7)将上述生化处理后的浆液通过涂有0.6kg/m2的食品级硅藻土助滤剂的板框析出系统,析出含2.75%的全苦荞麦活性肽(包含低聚肽、短肽和多肽)的原液460kg;
8)将析出的全苦荞麦活性肽原液通过三级负压浓缩系统处理,得到全苦荞麦活性肽液211kg;
9)将多级浓缩后的全苦荞麦活性肽液通入三级过滤系统过滤处理,得到全苦荞麦活性肽210kg;
10)将通过过滤后的全苦荞麦活性肽液通过自动分装系统制成全苦荞麦活性肽口服液,其中:全苦荞麦活性肽口服液的含肽量为6.22%,4200支/50ml;
11)将分装好的全苦荞麦活性肽口服液进行二次灭菌和贴标烘干处理;
12)检测合格后入库、上市。
Claims (10)
1.一种全苦荞麦活性肽营养品,其特征在于:按重量百分比计,含有2~90%的荞麦活性肽,还含有亚油酸、油酸、芦丁、槲皮素、原花青素、白藜芦醇、桑色素、莰菲醇、镁、钾、钙、铁、锌、硒、VB、VC、VE和耐消化糖类,其余为平衡量的水;其中:荞麦活性肽包括低聚肽、短肽和多肽化合物的混合物。
2.根据权利要求1所述的全苦荞麦活性肽营养品,其特征在于:所述全苦荞麦活性肽营养品包括全苦荞麦活性肽粉、全苦荞麦活性肽口服液、全苦荞麦活性肽片剂、全苦荞麦活性肽胶囊、全苦荞麦活性肽高能运动饮品和全苦荞麦活性肽针剂。
3.根据权利要求1或2所述的全苦荞麦活性肽营养品的制备方法,其特征在于:包括如下步骤:
1)选料:选用无霉变、无杂质的苦荞麦或苦荞麦粉为主要原料,植物分离蛋白为辅料;
2)清洗:将选取好的苦荞麦用纯净水清洗干净后,置于24~26℃的纯净水中浸泡4~6小时;
3)磨浆:将浸泡好的苦荞麦沥去水后或用苦荞麦粉与辅料植物分离蛋白粉混合后添加5~7倍的纯净水进行磨浆,得浆液;
4)变性细分处理:将上述浆液经胶体磨细分处理4次,再通过100Mpa的超高压均质2次,进一步细分处理,使浆液充分变性;
5)α化和进一步变性:将充分变性后的浆液通过6~7个压力,于温度为139~142℃的条件下处理3~5分钟后,进行α化和进一步变性;
6)生化:将α化和进一步变性处理后的浆液通过管式换热器降温至55~65℃,调节pH值至7~8,然后加入中性蛋白酶和淀粉酶,进行脉冲式动力冲击搅拌6~7分钟后,恒温静置进行生化3.5~4小时;
7)灭酶灭菌:将生化处理后的浆液于温度为85~1000℃的条件下进行灭酶灭菌2~3分钟;
8)析出:将灭酶灭菌后的浆液通过涂有食品级硅藻土助滤剂的板框析出系统进行析出处理,得含全苦荞麦活性肽重量比为1.0~3.0的原液;
9)多级浓缩:将析出的全苦荞麦活性肽原液根据具体产品的标准需求进行多级浓缩;
10)多级过滤:将多级浓缩后的原液通入三级过滤系统进行过滤;
11)分装成型:将浓缩过滤后的全苦荞麦活性肽原液分别通过分装成型系统制成全苦荞麦活性肽营养品;
12)后续处理:将各类全苦荞麦活性肽营养品分别进行二次灭菌和贴标烘干处理后,检测合格后入库。
4.根据权利要求3所述的全苦荞麦活性肽营养品,其特征在于:步骤1)选料中所述主要原料与辅料的重量比为10~7:0~3。
5.根据权利要求3所述的全苦荞麦活性肽营养品,其特征在于:步骤3)磨浆中所制得的浆液含蛋白为1.2~3.0%。
6.根据权利要求3所述的全苦荞麦活性肽营养品,其特征在于:步骤4)变性细分处理中所述浆液充分变性是达到510~550目时。
7.根据权利要求3所述的全苦荞麦活性肽营养品,其特征在于:步骤6)生化中所述加入的中性蛋白酶的蛋白含量为0.05~0.5%;加入的淀粉酶的蛋白含量为0.06~0.6%。
8.根据权利要求3所述的全苦荞麦活性肽营养品,其特征在于:步骤6)生化中所述脉冲式动力冲击搅拌的转速为2800~3000转/分。
9.根据权利要求3所述的全苦荞麦活性肽营养品,其特征在于:步骤8)析出中所述食品级硅藻土的用量采用板框析出系统面积数值的0.5~0.8kg/m2。
10.根据权利要求3所述的全苦荞麦活性肽营养品,其特征在于:步骤11)分装成型中所述分装成型系统制成全苦荞麦活性肽营养品为通过自动口服液分装系统制成含肽≥6%的全苦荞麦活性肽口服液;通过真空喷雾干燥系统制成含肽60~90%的全苦荞麦活性肽粉;通过胶囊成型系统制成全苦荞麦活性肽胶囊;通过片剂成型系统制成全苦荞麦活性肽片剂;通过运动饮灌装系统制成含肽≥2%的全苦荞麦活性肽高能运动饮品;通过针剂纯净分装系统制成含肽≥10%的全苦荞麦活性肽针剂。
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