CN108185388A - 一种应用射频技术制备低钠酵母抽提物的方法 - Google Patents
一种应用射频技术制备低钠酵母抽提物的方法 Download PDFInfo
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Classifications
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- C—CHEMISTRY; METALLURGY
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Abstract
本发明旨在提供一种应用射频技术制备低钠酵母抽提物的方法,具体是在酵母自溶过程中加入钾盐,促进酵母的自溶和酶解,同时在自溶和酶解过程中引入射频技术,加速酵母细胞质壁分离,增加自溶物中呈味核苷酸和风味肽的含量,使该酵母抽提物中含更多种类小分子肽、多肽、氨基酸、核苷酸、维生素、微量元素等营养成分,营养丰富,风味多样,调味效果更佳,同时是更为理想的生物培养基原料和更为优质的发酵工业原料。
Description
技术领域
本发明涉及食品生物技术领域,特别涉及一种应用射频技术制备低钠酵母抽提物的方法。
背景技术
酵母中含有丰富的核酸和蛋白质等美味前体物质,利用现代生物工程技术,将天然食用酵母中这些美味前体物质有效酶解及精制,形成一种优良的天然调味珍品,即酵母抽提物。酵母抽提物是一种棕黄色可溶性膏状或浅黄色粉状纯天然制品,早在1977年,国际蛋白水解委员会即对酵母抽提物作如下描述“自溶物酵母抽提物是全世界用作天然食品调味料的食品配料”,其在食品行业中具有广泛的用途。它的主要成分是多肽、氨基酸、呈味核苷酸、B族维生素及微量元素,也是最为理想的生物培养基原料和发酵工业中的主要原料,其功效与8倍的酵母相当,可以大大提高菌种的生产速率及发酵产品得率。酵母抽提物中的呈味核苷酸和谷胱甘肽是增加食物风味的物质,因此,如何提高上述物质的含量成为核心,开发一种高效增香且营养丰富的酵母抽提物是一个热门的研究课题。
射频(简称RF)是一种高频交流电磁波,其频率范围为3kHz~300MHz。早在20世纪,射频技术在国外就已经应用于加热肉制品、面包和生产脱水蔬菜、冷冻食品的解冻处理和食品杀菌等领域,射频技术在我国也早有应用,但其应用仅限于工业和医疗,在食品领域应用甚少。利用射频技术的变化电磁波系统破坏微生物细胞膜的原理,将射频技术应用到食品生物技术新领域酵母抽提物的制备中,具有广阔的市场前景,目前还没有相应的文献或专利等现有技术报导。
发明内容
本发明旨在提供一种应用射频技术制备低钠酵母抽提物的方法,该酵母抽提物中富含小分子肽、多肽、氨基酸、核苷酸、维生素、微量元素,是理想的营养天然调味料和鲜味剂,也是生物培养基原料和更为优质的发酵工业原料。
为了实现上述目的,本发明在酵母自溶过程中加入钾盐和促进剂、增香剂,同时引入射频技术,加速酵母细胞质壁分离,促进酵母内溶物更好的溶出,具体实施步骤如下:
(1)将酵母乳液加入到带搅拌系统的水浴保温装置中,置于射频系统中,添加增香剂、促进剂和低钠盐,调节pH值在5.5-7.5,在温度45℃-65℃下自溶24小时,得自溶液Ⅰ;
(2)添加0.4%的蛋白酶、0.1%的谷胺酰胺转氨酶、0.5%的β-葡聚糖酶和10%的核酸酶到步骤(1)所得自溶液Ⅰ中,调整pH值7.0,50℃下酶解24小时,得酶解液Ⅱ;
(3)将自溶液Ⅱ置于沸水水浴中保温30min灭酶,然后离心分离,得上清液Ⅲ和渣;
(4)将步骤(3)中上清液Ⅲ于60℃下减压浓缩,即得酵母抽提物。
所述酵母乳液是指面包酵母、啤酒酵母、圆酵母乳液中的一种或几种。
所述低钠盐是指在氯化钠中添加氯化钾、碳酸钾、碳酸氢钾、柠檬酸钾、磷酸氢二钾中一种或几种的组合盐,添加量为2%-8%。
所述射频系统是指高频交流变化电磁波系统,其频率范围是13.56、27.12、40.68MHz。
所述步骤(1)中增香剂是指5%-15%的脱脂大豆蛋白、蔬菜提取物、鸡肉提取物、鱼肉提取物中的一种。
所述步骤(1)中促进剂为1%乙醇、5%葡萄糖、2%维生素B1中的一种或多种。
所述步骤(2)中蛋白酶为碱性蛋白酶和风味蛋白酶。
所述步骤(3)离心分离为3500r/min,15min。
本发明的有益效果:
(1)将钾盐和促进剂应用于酵母抽提物的自溶过程,有效地促进了酵母细胞质壁分离和内溶物的流出,增香剂的加入可提高风味物质和鲜味因子的含量,提高酵母抽提物的调味作用,同时降低酵母抽提物钠离子的含量,维持产物钠钾平衡;
(2)通过复合酶解与生物射频技术的辅助作用,发挥酵母自身酶系和外加酶系的最佳分解效果,使酶解更彻底,酶解产物更加丰富化;
(3)本发明制备的酵母抽提物,富含小分子肽、多肽、氨基酸、核苷酸、维生素、微量元素,营养丰富,风味多样,同时可以作为更理想的生物培养基原料和更为优质的发酵工业原料,具有极高的市场价值;
(4)本发明应用射频技术制备低钠酵母抽提物,方法简单、技术创新,可用于大规模生产应用。
具体实施方式
以下是通过实施例进一步说明本发明实施方式,但本发明的保护范围并不限于实施例所列的内容。
实施例1
(1)将面包酵母乳液加入到带搅拌系统的水浴保温装置中,置于10MHz射频系统中,添加10%脱脂大豆蛋白、1%乙醇和5%(氯化钾+氯化钠+柠檬酸钾,1:2:1),调节pH值在5.5,在温度45℃下自溶24小时,得自溶液Ⅰ;
(2)添加0.4%的碱性蛋白酶、0.1%的谷胺酰胺转氨酶、0.5%的β-葡聚糖酶和10%的核酸酶到步骤(1)所得自溶液Ⅰ中,调整pH值7.0,50℃下酶解24小时,得酶解液Ⅱ;
(3)将酶解液Ⅱ置于沸水水浴中保温30min灭酶,然后离心3500r/min,15min,得上清液Ⅲ和渣;
(4)将步骤(3)中上清液Ⅲ于60℃下减压浓缩,即得酵母抽提物。
实施例2
(1)将啤酒酵母乳液加入到带搅拌系统的水浴保温装置中,置于射频系统100MHz中,添加10%蔬菜提取物、5%葡萄糖和3%(碳酸钾+氯化钠1:2),调节pH值在6.0,在温度50℃下自溶24小时,得自溶液Ⅰ;
(2)添加0.4%的蛋白酶、0.1%的谷胺酰胺转氨酶、0.5%的β-葡聚糖酶和10%的核酸酶到步骤(1)所得自溶液Ⅰ中,调整pH值7.0,50℃下酶解24小时,得酶解液Ⅱ;
(3)将自溶液Ⅱ置于沸水水浴中保温30min灭酶,然后离心3500r/min,15min,得上清液Ⅲ和渣;
(4)将步骤(3)中上清液Ⅲ于60℃下减压浓缩,即得酵母抽提物。
实施例3
(1)将圆酵母乳液加入到带搅拌系统的水浴保温装置中,置于射频系统200MHz中,添加10%鸡肉提取物、2%维生素B1和8%(柠檬酸钾+碳酸氢钾+氯化钠1:1:2),调节pH值在7.0,在温度60℃下自溶24小时,得自溶液Ⅰ;
(2)添加0.4%的蛋白酶、0.1%的谷胺酰胺转氨酶、0.5%的β-葡聚糖酶和10%的核酸酶到步骤(1)所得自溶液Ⅰ中,调整pH值7.0,50℃下酶解24小时,得酶解液Ⅱ;
(3)将自溶液Ⅱ置于沸水水浴中保温30min灭酶,然后离心3500r/min,15min,得上清液Ⅲ和渣;
(4)将步骤(3)中上清液Ⅲ于60℃下减压浓缩,即得酵母抽提物。
实施例4
(1)将啤酒酵母和面包酵母乳液加入到带搅拌系统的水浴保温装置中,置于射频系统300MHz中,添加10%鱼肉提取物、1%乙醇、2%维生素B1和2%(磷酸二氢钾+氯化钾+氯化钠1:1:2),调节pH值在7.5,在温度65℃下自溶24小时,得自溶液Ⅰ;
(2)添加0.4%的蛋白酶、0.1%的谷胺酰胺转氨酶、0.5%的β-葡聚糖酶和10%的核酸酶到步骤(1)所得自溶液Ⅰ中,调整pH值7.0,50℃下酶解24小时,得酶解液Ⅱ;
(3)将自溶液Ⅱ置于沸水水浴中保温30min灭酶,然后离心3500r/min,15min,得上清液Ⅲ和渣;
(4)将步骤(3)中上清液Ⅲ于60℃下减压浓缩,即得酵母抽提物。
Claims (8)
1.一种应用射频技术制备低钠酵母抽提物的方法,其特征在于,包括如下步骤:
(1)将酵母乳液加入到带搅拌系统的水浴保温装置中,置于射频系统中,添加增香剂、促进剂和低钠盐,调节pH值在5.5-7.5,在温度45℃-65℃下自溶24小时,得自溶液Ⅰ;
(2)添加0.4%的蛋白酶、0.1%的谷胺酰胺转氨酶、0.5%的β-葡聚糖酶和10%的核酸酶到步骤(1)所得自溶液Ⅰ中,调整pH值7.0,50℃下酶解24小时,得酶解液Ⅱ;
(3)将酶解液Ⅱ置于沸水水浴中保温30min灭酶,然后离心分离,得上清液Ⅲ和渣;
(4)将步骤(3)中上清液Ⅲ于60℃下减压浓缩,即得酵母抽提物。
2.根据权利要求1所述的一种应用射频技术制备低钠酵母抽提物的方法,其特征在于,所述酵母乳液是指面包酵母、啤酒酵母、圆酵母乳液中的一种或几种。
3.根据权利要求1所述的一种应用射频技术制备低钠酵母抽提物的方法,其特征在于,所述低钠盐是指在氯化钠中添加氯化钾、碳酸钾、碳酸氢钾、柠檬酸钾、磷酸氢二钾中一种或几种的组合盐,添加量为2%-8%。
4.根据权利要求1所述的一种应用射频技术制备低钠酵母抽提物的方法,其特征在于,所述射频系统是指高频交流变化电磁波系统,其射频频率是10-300MHz。
5.根据权利要求1所述的一种应用射频技术制备低钠酵母抽提物的方法,其特征在于,步骤(1)中所述增香剂是指5%-15%的脱脂大豆蛋白、蔬菜提取物、鸡肉提取物、鱼肉提取物中的一种。
6.根据权利要求1所述的一种应用射频技术制备低钠酵母抽提物的方法,其特征在于,步骤(1)中所述促进剂为1%乙醇或5%葡萄糖或2%维生素B1。
7.根据权利要求1所述的一种应用射频技术制备低钠酵母抽提物的方法,其特征在于,步骤(2)中所述蛋白酶为碱性蛋白酶和风味蛋白酶。
8.根据权利要求1所述的一种应用射频技术制备低钠酵母抽提物的方法,其特征在于,步骤(3)所述的离心分离参数为为3500r/min,15min。
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