CN108208306A - 一种海参肽提取工艺及其应用 - Google Patents
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Abstract
本发明涉及一种海参肽提取工艺及其应用。所述海参肽提取工艺包括:(1)将海参原料进行预处理;(2)酶解,分离,取上清液;(3)超滤膜过滤,干燥,得到海参肽。本发明摒弃现有海参肽提取方法中水浴灭酶的步骤,而采用超滤膜过滤方式,避免对其中有益成分的破坏,影响其活性;同时选择合适的加工条件,尤其是酶解条件,成功获得分子质量在1000~3000u的海参肽,其表现出更强的抗氧化作用。
Description
技术领域
本发明涉及一种海参肽提取工艺及其应用,属于饮料加工技术领域。
背景技术
海参作为一种营养价值极高的滋补品普遍被人们所食用,海参是天然的营养宝库,含有高比例的蛋白质,丰富的维生素和对人体有益的多种微量元素,营养成分的种类高达50多种,食用海参对人体有多种益处,健脑益智、生血养血、预防心血管疾病、增强人体免疫力等。然而,现有技术中由于加工工艺等原因,海参中有益成分并不能完全被提取,导致其营养价值难以发挥最大功效。
有鉴于此,本发明特提出一种海参肽固体饮料加工工艺。
发明内容
本发明提供一种海参肽提取工艺及其应用。采用所述提取工艺,可更有效的提取海参中有益成分,并确保有益成分不被破坏,从而发挥更好的抗氧化作用。
一种海参肽的提取工艺,包括:
(1)将海参原料进行预处理;
(2)酶解,分离,取上清液;
(3)超滤膜过滤,干燥,得到海参肽。
本发明中,步骤(1),所述海参原料选自干海参或者盐渍海参。对于干海参,所述预处理具体为将干海参于10-15℃清水浸泡,洗净,放入清水中保持微沸状态蒸煮,水发;
而对于盐渍海参,所述预处理具体为将盐渍海参于低于15℃清水浸泡脱盐,洗净,放入清水中保持微沸状态蒸煮,水发。
此外,水发泡好的原料还需破碎至0.4-0.6cm再进行酶解。
步骤(2)中,将破碎后的海参加水,调pH值,进行酶解。
其中,所述海参干重与水质量比为1:8-12,优选1:10;
所述酶解的pH值为4.0-5.0,优选pH值为4.5;
所述酶解温度为50-60℃,优选55℃;
所述酶解时间为10-13小时,优选12小时。
所述酶解所使用的蛋白酶的酶活为1.5AU-N/g,添加量为海参干重的1-2%,优选1.5%。
所述分离的离心转速为8000-12000转/分钟,优选10000转/分钟。
步骤(3)中,所述超滤膜选自分子量为10ku、3ku、1ku的超滤膜。
步骤(3)中,所述干燥采用喷雾干燥方式;喷雾干燥条件为:进风口150-200℃,优选180℃,出风口温度70-120℃,优选90℃。
采用上述方法得到的海参肽得率为原料干重的45%以上,且有益成分保护较好,活性较高,分子量在1000~3000u之间,具有较强的抗氧化作用。
本发明还提供上述方法制得的海参肽,其分子量在1000~3000u,具有较高的活性、较强的抗氧化作用。
本发明还提供上述海参肽在食品中的应用。
本发明还提供一种海参肽固体饮料,其含有上述海参肽。
本发明还提供一种海参肽固体饮料的加工工艺,包括:将上述海参肽与辅料混合造粒,包装,即得。
其中,所述辅料为麦芽糊精、植脂末和鸡粉;所述海参肽干重与麦芽糊精、植脂末和鸡粉的重量比为(10-15):(70-90):(7-8):1比例进行混合,优选为12:80:7:1。
本发明所述的技术方案具有如下有益效果:
本发明摒弃现有海参肽提取方法中的水浴灭酶步骤,而采用超滤膜过滤方式,避免对其中有益成分的破坏,影响其活性;同时选择合适的加工条件,尤其是酶解条件,成功获得分子质量在1000~3000u的海参肽,其表现出更强的抗氧化作用。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。
实施例1一种海参肽提取工艺
本实施例提供一种海参肽提取工艺,步骤如下:
S1、原料预处理
(1)发泡:干海参采用5倍海参重量清水浸泡24小时,浸泡温度10-15℃;泡软后剖开海参腹部,取出沙嘴,洗净体内的泥沙等杂质;洗净的海参放入清水中蒸煮,保持微沸状态蒸煮1小时;煮过的海参放入5倍干海参重量清水中水发48小时,每24小时换水一次。
(2)原料破碎:水发好的海参采用绞肉机(150型诸城市雷诺机械有限公司)进行破碎,绞肉机出料口的孔径为0.5cm。
S2、酶解
(1)酶解:将破碎好的海参放入酶解罐中酶解,原料(干重,干参原料指的是干海参重量,盐参原料以测定原料的干重计算):水=1:10,调解pH值至4.5,蛋白酶(诺维信,protamex,酶活1.5AU-N/g)使用量为原料的干重的1.5%,酶解温度55℃,酶解时间12小时。
(2)分离澄清:利用管式离心机(高速管式分离机ZY-bQ105上海紫裕生物科技有限公司)对酶解液进行离心,离心机转速10000转/分钟,收集上清液,去掉不溶性渣子。
S3、超滤膜过滤:将所得上清液进行超滤膜过滤;并采用喷雾干燥方式对过滤后的海参酶解液进行干燥,喷雾干燥条件为:进风口温度180℃,出风口温度90℃。喷雾干燥后海参肽得率约为原料干重的45%。
实施例2
本实施例提供一种海参肽的提取工艺,采用实施例1所述方法提取,区别在于:原料采用盐渍海参。
相应的原料预处理为:盐渍参采用5倍海参重量清水浸泡脱盐24小时,浸泡温度低于15℃;泡软后剖开海参腹部,取出沙嘴,洗净体内的泥沙等杂质;洗净的海参放入清水中蒸煮,保持微沸状态蒸煮1小时;煮过的海参放入5倍盐参重量的清水中水发48小时,每24小时换水一次。
实施例3一种海参肽固体饮料的加工工艺
本实施例提供一种海参肽固体饮料的制备方法,包括:将实施例1所得干燥的海参肽与辅料混合造粒,包装,即得。具体为:
(1)混合:将实施例1所得海参肽:麦芽糊精(山东西王糖业有效公司):植脂末(雀巢三花植脂末):鸡粉(雀巢美极鲜鸡粉)按照质量比12:80:7:1的比例进行混合,放入三维混合机(三维混合机SWH-200江阴市方圆机械制造有限公司)以30转/分钟的转速混合30分钟。
(2)造粒:将混合粉与95%酒精100:20的重量比混匀,混合料放入挤压造粒机(XL旋转式颗粒机XL-250诸城市金鼎食品机械有限公司)进行造粒,颗粒放入不锈钢托盘中热风干燥,干燥温度60℃,干燥至含水量小于8%,时间根据设备不同有差异,我们的设备约4小时,可根据含水量控制。
(3)包装:产品进行小包装及外包装。
对比例
采用实施例1所述方法提取海参肽,区别在于:采用水浴灭酶,而非超滤膜过滤方式。
效果验证
经测试,实施例1、2中提取到的海参肽分子质量在1000~3000u,相比对比例,表现出更强的抗氧化作用。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.一种海参肽提取工艺,其特征在于,包括:
(1)将海参原料进行预处理;
(2)酶解,分离,取上清液;
(3)超滤膜过滤,干燥,得到海参肽。
2.根据权利要求1所述的海参肽提取工艺,其特征在于,步骤(1)中,所述海参原料选自干海参或者盐渍海参;
对于干海参,所述预处理具体为将干海参于10-15℃清水浸泡,洗净,放入清水中保持微沸状态蒸煮,水发;
对于盐渍海参,所述预处理具体为将盐渍海参于低于15℃清水浸泡脱盐,洗净,放入清水中保持微沸状态蒸煮,水发。
3.根据权利要求1或2所述的海参肽提取工艺,其特征在于,步骤(2)中,将破碎后的海参加水,调pH值,进行酶解;
所述酶解的pH值为4.0-5.0,优选pH值为4.5。
4.根据权利要求1-3任一所述的海参肽提取工艺,其特征在于,步骤(2)中,所述酶解温度为50-60℃,优选55℃。
5.根据权利要求1-4任一所述的海参肽提取工艺,其特征在于,步骤(2)中,所述酶解时间为10-13小时,优选12小时。
6.根据权利要求1-5任一所述的海参肽提取工艺,其特征在于,步骤(2)中,所述酶解所使用的蛋白酶的酶活为1.5AU-N/g,添加量为海参干重的1-2%,优选1.5%。
7.根据权利要求1-6任一所述的海参肽提取工艺,其特征在于,步骤(3)中,所述超滤膜选自分子量为10ku、3ku、1ku的超滤膜。
8.权利要求1-7任一所述海参肽提取工艺得到的海参肽。
9.权利要求8所述海参肽在食品中的应用;所述应用优选为海参肽固体饮料。
10.一种海参肽固体饮料的加工工艺,其特征在于,包括:将上述海参肽与辅料混合造粒,包装,即得;
所述辅料为麦芽糊精、植脂末和鸡粉;所述海参肽干重与麦芽糊精、植脂末和鸡粉的重量比为(10-15):(70-90):(7-8):1比例进行混合,优选为12:80:7:1。
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