CN108157934A - 一种葛根膳食纤维产品及制备方法 - Google Patents
一种葛根膳食纤维产品及制备方法 Download PDFInfo
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- CN108157934A CN108157934A CN201810084038.XA CN201810084038A CN108157934A CN 108157934 A CN108157934 A CN 108157934A CN 201810084038 A CN201810084038 A CN 201810084038A CN 108157934 A CN108157934 A CN 108157934A
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- pueraria
- dietary fiber
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Classifications
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供的一种葛根膳食纤维产品,由下述重量配比的原料制成的产品:葛根50~100份、魔芋精粉20~40份,经酶解、发酵、过滤、真空处理、干燥制成的。本发明采用醇提葛根异黄酮类物质,有效防止了微生物发酵对功能性物质的破坏,后面通过纤维素吸附又能提高葛根异黄酮类物质的稳定性,还获得了葛根发酵醋产品;添加魔芋精粉方式能有效改善其膳食纤维的可食性,又能使膳食纤维吸附的葛根异黄酮类物质达到缓释的目的。
Description
技术领域
本发明涉及了一种葛根膳食纤维产品及其制备方法,属于食品加工技术领域。
背景技术
葛根为豆科植物野葛的干燥根,习称野葛。秋、冬二季采挖,趁鲜切成厚片或小块;干燥。多年生藤本,长达10米,全株被黄褐色粗毛。块根肥厚。叶互生;具长柄;3出复叶,顶端小叶的柄较长,叶片菱状圆形,有时有3波状浅裂,长8~19厘米,宽6.5~18厘米,先端急尖,基部圆形,两面均被白色伏生短柔毛,下面较密;侧生小叶较小,偏椭圆形或偏菱状椭圆形,有时有2~3波状浅裂。总状花序腋生,总花梗密被黄白色绒毛;花密生;苞片狭线形,早落,小苞片线状披针形;蝶形花蓝紫色或紫色,长15~19厘米;花萼5齿裂,萼齿披针形;旗瓣近圆形或卵圆形,先端微凹,基部有两短耳,翼瓣狭椭圆形,较旗瓣短,通常仅一边的基部有耳,龙骨瓣较翼瓣稍长;雄蕊10,两体(9+1);子房线形,花柱弯曲。荚果线形,扁平,长6~9厘米,宽7~10毫米,密被黄褐色的长硬毛。种子卵圆形而扁,赤褐色,有光泽。花期4~8月。果期8~10月。生于山坡草丛中或路旁及较阴湿的地方。甘、辛,凉。有解肌退热,透疹,生津止渴,升阳止泻之功。常用于表证发热,项背强痛,麻疹不透,热病口渴,阴虚消渴,热泻热痢,脾虚泄泻。葛根含异黄酮成分葛根素、葛根素木糖甙、大豆黄酮、大豆黄酮甙及β-谷甾醇、花生酸,又含多量淀粉(新鲜葛根中含量为19~20%)。
公开号为CN1799409的中国专利公开了一种具有减肥美容功能的膳食纤维组合物,含有魔芋葡甘聚糖30~90%(重量),卡拉胶5~60%(重量),葛根粉1~40%(重量),绿茶粉1~10%(重量),和常规的食品添加剂,如0~20%(重量)的微晶纤维素。
公开号为CN101053392的中国专利公开了一种魔芋可溶性膳食纤维素,由下述重量配比的原料制成的冲食粉:魔芋可溶性膳食纤维60-90;葛根黄酮20-40;葛根素20-40;杏仁粉10-30。
公开号为CN102018222A的中国专利公开了一种环保多步酶法制取葛根膳食纤维的方法,将葛根渣充分粉碎后与水混合,依次添加入复合淀粉酶、蛋白酶和脂肪酶处理,相应地分步水解其中的非膳食纤维成分,其中所述的复合淀粉酶处理时的水解温度为50-90℃,水解时间为1-12小时,复合淀粉酶与葛根渣的重量比例为1∶300-500;所述的蛋白酶处理时的水解温度为50-90℃,水解时间为1-12小时,蛋白酶与葛根渣的重量比例为1∶150-250;所述的脂肪酶处理时的水解温度为50-90℃,水解时间为1-12小时,脂肪酶与葛根渣的重量比例为1∶250-350,三步酶解后进行灭酶、洗涤后得到葛根膳食纤维粗品,然后用2-10%的过氧化氢溶液脱色,再通过清洗、烘干、粉碎步骤,制得最终产品葛根膳食纤维。
公开号为CN103238777A的中国专利公开了一种高膳食纤维营养米及其制备方法。它的各组分重量份为:魔芋精粉10~20份、葛根粉15~25份、大米粉30~40份、苦荞粉10~20份、红薯粉20~30份。其制备方法是:将原料混合,加水搅拌调节混合原料的水分。在螺杆挤压机中挤出成条、制粒抛光、干燥、杀菌、包装而成。
公开号为CN103504315A的中国专利公开了一种复合膳食纤维,主要是由重量份为20-93的膳食纤维、10-30的L-阿拉伯糖、5-20的异麦芽酮糖醇、1-5的葛根、1-5的桑叶为原料制成。将葛根、桑叶采用60-80%的乙醇提取2-3次,每次乙醇用量相当于葛根、桑叶2种原料重量的6-8倍,每次提取4-7小时,合并各次醇提液,回收乙醇,浓缩剩余液体得到稠膏,再添加L-阿拉伯糖、膳食纤维和异麦芽酮糖醇混合均匀,减压干燥,粉碎,即得。
公开号为CN105495314A的中国专利公开了一种膳食纤维多孔杂粮粉,取绿豆壳、玉米壳、高粱壳清净晾干;乙醇酸溶液浸泡,放入超声波清洗机内清洗;干燥,粉碎成粉;新鲜的南瓜皮渣、红薯皮渣、葛根皮渣、山药皮渣、莲藕皮渣清洗、打碎、沸水漂烫冷却并保温在30-35℃,加淀粉酶,酶解,灭酶;接种酵母菌和乳酸菌进行好氧、厌氧发酵发酵环境湿度85%;清洗过滤,沉淀干燥,然后粉碎成粉;取杂粮壳粉、杂粮渣粉、魔芋精粉加复合调味剂,得膳食纤维多孔杂粮粉。
公开号为CN105942539A的中国专利公开了一种利用桑杆和葛藤生产膳食纤维的方法,首先将桑杆切断,进行膨化处理,然后混合物料,接着采用冷冻破壁法,使细胞内部的水液结冰膨胀,打破植物细胞壁,不损害其中的膳食纤维、维生素及其他营养元素;然后通入高温蒸汽,使部分游离的淀粉能够发生糊化,并灭菌,有助于后续过程中淀粉的分解和去除;再接着利用半仿生法,通过酸性pH调节剂与碱性pH调节剂模仿消化环境的pH值,软化纤维,从而得到较纯净的软化膳食纤维粗渣,最后经漂白、干燥和超微粉碎过程制得品质优纯、质量含量为60~65%的水不溶性膳食纤维粉。
公开号为CN107334138A的中国专利公开了一种葛根膳食纤维片的制备方法,其特征在于,包括以下方面:(1)压榨,葛根经压榨机压榨处理,得葛根汁和葛根渣;(2)温水浸洗,在温水中使用25kHz和40kHz两种频率交替变换振荡处理;(3)酶解,将浸洗混合液在36℃-39℃恒温水浴锅中进行酶解处理;(4)发酵液蒸煮,向高压锅中加入发酵液,对酶解葛根纤维进行蒸煮;(5)营养固态发酵,向蒸煮葛根纤维粉中加入其质量3%-4%的营养混合菌剂,进行厌氧和有氧发酵,制得发酵葛根纤维粉;(6)压片,发酵葛根纤维粉,经压片机压片后,制得葛根膳食纤维片。
现有文献资料表明,葛根深加工主要有两方面,一是利用葛根中大量淀粉和纤维素获得葛粉和膳食纤维;二是利用葛根中大量的异黄酮类物质获得葛根素等活性物质。但两大类物质同时能充分利用制成产品的文献未见报道。
发明内容
现有葛根膳食纤维产品加工过程中,存在葛根异黄酮类物质利用率低下、葛纤维处理程度不高、利用不合理等问题,若高温糊化淀粉方式会破坏葛根异黄酮类物质的问题,本发明利用酶法转化、酸类物质洗涤、膳食纤维吸附相结合,解决上述问题的困扰,提供一种葛根膳食纤维产品及制备方法。
本发明第一个目的是提供的一种葛根膳食纤维产品,由下述重量配比的原料制成的产品:葛根50~100份、魔芋精粉20~40份,经酶解、发酵、过滤、真空处理、干燥制成的。
在一个具体实施方案中,由下述重量配比的原料制成的产品:葛根75~85份、魔芋精粉25~35份,经酶解、发酵、过滤、真空处理、干燥制成的。
上述葛根膳食纤维产品的制备方法,依次包括如下步骤:
(1)葛根洗净、去皮,切碎后低温烘干,粉碎后再加入乙醇水溶液进行室温浸提20~35min,经陶瓷膜过滤一次得滤液Ⅰ和滤渣Ⅰ,其中加入乙醇水溶液的量L与葛根重量kg比为1.5~4.5:1。
(2)滤渣Ⅰ加入糖化酶液、果胶酶液和纤维素酶液,分别使酶浓度达到40U/L以上,在30℃~35℃进行混合酶解5~15h,得酶解液。
(3)酶解液在110℃~121℃进行灭菌20~30min,再接种5~10%的酵母菌粉,厌氧发酵2~3天,再接种8~15%的醋酸菌粉进行好氧发酵2~3天,得发酵物。
(4)滤液Ⅰ在50~65℃进行减压浓缩至干,得干燥物。
(5)向发酵物中加入干燥物,搅拌均匀后在6000~8000rpm离心20~30min,得上清液(即为发酵醋)和沉淀Ⅰ,用2~4倍重量的水进行重悬后,去除水层得沉淀Ⅱ,再与干燥物进行混合均匀得混合物。
(6)魔芋精粉加入水后在60℃~75℃保温15~30min,向其中加入沉淀Ⅱ或沉淀Ⅱ与干燥物的混合物,搅拌均匀后再脱气30~60min,造粒干燥得葛根膳食纤维产品。
所述步骤(1)中加入乙醇水溶液为60~80%乙醇的水溶液,其中80%乙醇的水溶液为80mL无水乙醇加入20mL水混合即可。
所述步骤(2)中加入糖化酶液的酶活性为650U/L以上,果胶酶液的酶活性为500U/L以上,纤维素酶液的酶活性为380U/L以上。
所述步骤(3)中加入5~10%的酵母菌为酿酒酵母菌,10%酵母菌为10克酵母菌加到100mL的酶解液中;8~15%的醋酸菌粉中“%”为质量体积比,所需菌种可以直接购买获得。
所述步骤(6)中加入水的体积L与魔芋精粉的重量kg比为2~10:1。
技术效果
1、本发明采用醇提葛根异黄酮类物质,有效防止了微生物发酵对功能性物质的破坏,后面通过纤维素吸附又能提高葛根异黄酮类物质的稳定性,还获得了葛根发酵醋产品。
2、添加魔芋精粉方式能有效改善其膳食纤维的可食性,又能使膳食纤维吸附的葛根异黄酮类物质达到缓释的目的。
具体实施方式
下面用本发明的实施实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
葛根洗净、去皮,切碎后低温烘干,粉碎后取葛根150kg,再加入300L乙醇水溶液进行室温浸提35min,经陶瓷膜过滤一次得滤液Ⅰ和滤渣Ⅰ。滤渣Ⅰ加入15L糖化酶液、20L果胶酶液和25L纤维素酶液,在30℃进行混合酶解10h,得酶解液。酶解液在110℃进行灭菌20~30min,再接种12kg的酵母菌粉,厌氧发酵3天,再接种20kg的醋酸菌粉进行好氧发酵3天,得发酵物。滤液Ⅰ在55℃进行减压浓缩至干,得干燥物。向发酵物中加入干燥物,搅拌均匀后在8000rpm离心20min,得上清液(即为发酵醋)和沉淀Ⅰ,用3倍重量的水进行重悬后,去除水层得沉淀Ⅱ,沉淀Ⅱ中加入干燥物得混合物。取60kg魔芋精粉加入水后在65℃保温20min,向其中加入混合物,搅拌均匀后再脱气40min,造粒干燥得葛根膳食纤维产品。
实施例2
葛根洗净、去皮,切碎后低温烘干,粉碎后取葛根240kg,再加入700L乙醇水溶液进行室温浸提35min,经陶瓷膜过滤一次得滤液Ⅰ和滤渣Ⅰ。滤渣Ⅰ加入20L糖化酶液、25L果胶酶液和35L纤维素酶液,在35℃进行混合酶解10h,得酶解液。
酶解液在121℃进行灭菌25min,再接种12kg的酵母菌粉,厌氧发酵3天,再接种20kg的醋酸菌粉进行好氧发酵3天,得发酵物。滤液Ⅰ在65℃进行减压浓缩至干,得干燥物。向发酵物中加入干燥物,搅拌均匀后在8000rpm离心20min,得上清液(即为发酵醋)和沉淀Ⅰ,用4倍重量的水进行重悬后,去除水层(菌体)得沉淀Ⅱ,沉淀Ⅱ中加入干燥物得混合物。取90kg魔芋精粉加入水后在75℃保温30min,向其中加入混合物,搅拌均匀后再脱气60min,造粒干燥得葛根膳食纤维产品。
Claims (6)
1.一种葛根膳食纤维产品,由下述重量配比的原料制成的产品:葛根50~100份、魔芋精粉20~40份,经酶解、发酵、过滤、真空处理、干燥制成的。
2.根据权利要求1所述产品,其中由下述重量配比的原料制成的产品:葛根75~85份、魔芋精粉25~35份,经酶解、发酵、过滤、真空处理、干燥制成的。
3.根据权利要求1~2所述产品的制备方法,依次包括如下步骤:
(1)葛根洗净、去皮,切碎后低温烘干,粉碎后再加入乙醇水溶液进行室温浸提20~35min,经陶瓷膜过滤一次得滤液Ⅰ和滤渣Ⅰ,其中加入乙醇水溶液的量L与葛根重量kg比为1.5~4.5:1;
(2)滤渣Ⅰ加入糖化酶液、果胶酶液和纤维素酶液,分别使酶浓度达到40U/L以上,在30℃~35℃进行混合酶解5~15h,得酶解液;
(3)酶解液在110℃~121℃进行灭菌20~30min,再接种5~10%的酵母菌粉,厌氧发酵2~3天,再接种8~15%的醋酸菌粉进行好氧发酵2~3天,得发酵物;
(4)滤液Ⅰ在50~65℃进行减压浓缩至干,得干燥物;
(5)向发酵物中加入干燥物,搅拌均匀后在6000~8000rpm离心20~30min,得上清液和沉淀Ⅰ,用2~4倍重量的水进行重悬后,去除水层得沉淀Ⅱ,再与干燥物进行混合均匀得混合物;
(6)魔芋精粉加入水后在60℃~75℃保温15~30min,向其中加入沉淀Ⅱ或沉淀Ⅱ与干燥物的混合物,搅拌均匀后再脱气30~60min,造粒干燥得葛根膳食纤维产品。
4.根据权利要求3的方法,其中所述步骤(1)加入乙醇水溶液为60~80%乙醇的水溶液。
5.根据权利要求3的方法,其中所述步骤(2)加入糖化酶液的酶活性为650U/L以上,果胶酶液的酶活性为500U/L以上,纤维素酶液的酶活性为380U/L以上。
6.根据权利要求3的方法,其中所述步骤(6)加入水的体积L与魔芋精粉的重量kg比为2~10:1。
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