CN108244661A - 一种富含花青素的黑米皮膳食纤维片的制备方法 - Google Patents
一种富含花青素的黑米皮膳食纤维片的制备方法 Download PDFInfo
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- CN108244661A CN108244661A CN201810238604.8A CN201810238604A CN108244661A CN 108244661 A CN108244661 A CN 108244661A CN 201810238604 A CN201810238604 A CN 201810238604A CN 108244661 A CN108244661 A CN 108244661A
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- black rice
- rice husk
- anthocyanidin
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种富含花青素的黑米皮膳食纤维片的制备方法,属于粮食精深加工技术领域。本发明将黑米皮从黑米上剥离出来,加水浸润,经过微波稳定化处理,采用冻干方式干燥,加助剂湿法制粒压片。高湿条件下的黑米皮经过微波稳定化处理后,脂肪酶的灭活率65%以上,花青素的保留率高达到86%,与其他稳定化处理方式相比,保留率提高了18‑30%。更同时能熟化黑米皮中残留的淀粉。球磨粉碎后的黑米皮,能增加花青素的溶出和提高可溶性膳食纤维的含量,花色苷含量与采用中药粉碎机等粉碎后提高20%,可溶性膳食纤维提高15%。本发明方法工艺简单,能耗少、无资源浪费的特点,同时黑米皮全粉制成片剂,具有食用简便,携带方便的特点。
Description
技术领域
本发明涉及一种富含花青素的黑米皮膳食纤维片的制备方法,属于粮食精深加工技术领域。
背景技术
黑米是黑稻加工后的产品,黑米呈黑色或黑褐色,营养丰富,食、药用价值高,素有“黑珍珠”和“世界米中之王”的美誉,除煮粥外还可以制作各种营养食品和酿酒。自古就有“药米”、“贡米”、“寿米”的美誉。黑米最富营养价值的部分是黑米皮,黑米约80%的营养成分都分布在皮层和胚中。
黑米皮是指从黑米上剥离出来的含有皮层、及胚等富含花青素及多重维生素、磷、铜等金属元素以及锌、硒等人体必需的微量元素,黑米皮是黑米中最富营养物质的组织。黑米皮层含有维生素、氨基酸、磷、铜等金属元素及人体必需的锌、钼、铁、硒等微量元素。黑米皮中富含黄酮类物质,可预防动脉硬化;黑米皮中膳食纤维有润肠通便的功能。
花青素(Anthocyanin)是属酚类化合物中的类黄酮类,为水溶性色素。广泛存在于植物花瓣、果实的组织中及茎叶的表面细胞与下表皮层。其色泽随pH不同而改变,由此赋予了许多植物明亮而鲜艳的颜色。花青素属于生物类黄酮物质,而黄酮物质最主要的生理活性功能是自由基清除能力和抗氧化能。
膳食纤维是构成人体的7大营养素之一,和水、蛋白质、维生素、矿物质、脂肪、碳水化合物一样构成人体基本组成成分。膳食纤维有润肠通便、增加饱腹感,控制体重、排毒养颜、调节血脂,稳定血糖等功效。世界卫生组织和各国营养学界对膳食纤维的摄入给出了统一的建议,即每人每天摄入量为25g-35g之间,其中美国糖尿病协会建议糖尿病患者可以适度提高到45-55g。2016年,《中国居民膳食纤维摄入白皮书》发布,我国成人平均每人每日摄入膳食纤维为13.3g,其中最低11.5g,中等为13.2g,最高为14.5g。与《中国居民膳食营养素参考摄入量》重膳食纤维的推荐量相比,能达到适宜的摄入量(25g/天)的人群不足5%。
尽管黑米含有丰富的营养物质,尤其是花青素、膳食纤维、维生素等功能性成分,但由于黑米皮皮质紧密,水分渗透慢,花青素是热敏物质,蒸煮时间长,花青素的损失较大;同时黑米皮膳食纤维含量高,蒸煮成黑米饭,口感较硬,不能被广大消费者所接受。在日常作为主食,黑米熬制成粥是大多数人能接受的方式,但黑米中的花青素在熬制后损失率高达60%-70%。
为了更好的利用黑米中的花青素,并方便食用,黑米粉碎后加水糊化,添加淀粉酶及纤维素酶进行酶解,再加工为饮品的食用方法较为常见,但是酶解后黑米中淀粉消化速率加快,会引起血糖指数升高,这对健康不利。同时酶解时间较长和灭酶温度过高均会导致花青素大量损失。目前,乙醇提花青素再制备成花青素饮料的方法也被广泛应用,花青素提取后制成的饮品,为全溶产品,但是受提取率及花青素在加工过程中易受其他添加剂的影响,花青素的保留率一直存在争议,且黑米皮中的膳食纤维不能得到有效的利用,造成资源的浪费。
膳食纤维是一种多糖,它既不能被胃肠道消化吸收,也不能产生能量。因此,曾一度被认为是一种“无营养物质”而长期不受营养界的重视。随着营养学和相关科学的深入发展,人们逐渐发现了膳食纤维具有相当重要的生理作用。以致于在膳食构成越来越精细的今天,膳食纤维更成为学术界和普通百姓关注的物质,并被营养学界补充认定为第七类营养素,和传统的六类营养素——蛋白质、脂肪、碳水化合物、维生素、矿物质与水并列。
黑米皮完全利用的市售产品较少,黑米粉碎后糊化,再添加酶酶解,最后过滤得到的饮品,这类饮品因加工工艺时间较长,温度较高,花青素为热敏物质,且过滤掉了可食用的膳食纤维。目前比较流行的是黑米皮提取花青素后再复配的饮料,将黑皮或黑米皮粉碎后,加65%-85%的乙醇进行花青素的提取,再进行浓缩,添加稳定剂和甜味剂等制成饮品。提取过程,会消耗大量的乙醇,还可能会有试剂的残留,为迎合消费者的喜好,饮品中会加入不同量的甜味剂等配料,甜味剂的加入可能会限制部分糖尿病的人群选择。无论酶解过滤或者花青素提取都工艺复杂,成本高,生产期长,生产过程中花青素的损失较为严重,且生产中能耗高,产生的工业废料多,黑米皮中的可食用的膳食纤维也不能被有效利用,造成资源的浪费。
因此,在利用黑米皮制备食品或药品的过程中,如何最大程度保留黑米皮中的花青素,实现黑米皮中的膳食纤维最大程度的利用,简化生产工艺,降低生产成本,缩短生产周期是亟待解决的技术问题。
发明内容
本发明的技术方案能够完全利用黑米中最富营养价值的黑米皮,生产过程中,花青素的损失较少,最大程度的保留了花青素,从而使黑米皮中的花青素含量较高,且黑米皮中的膳食纤维也能被完全利用。
本发明的目的是发明一种制备富含花青素的黑米皮膳食纤维片的方法,具体步骤如下:
(1)将黑米,经过脱皮处理,得黑米皮,加水润湿;
(2)将润湿后的黑米皮进行微波处理;
(3)经微波处理后的黑米皮冻干,粉碎,过筛;
(4)添加助剂、压片、包装、杀菌。
在本发明的一种实施方式中,所述步骤(1)中的加水润湿是加水调黑米皮质量分数为40-80%,浸润15-40min。
在本发明的一种实施方式中,所述步骤(1)中的加水润湿是加水调黑米皮质量分数为70-80%,浸润30-40min。
在本发明的一种实施方式中,所述步骤(2)中的微波处理是指在微波功率为400-800W,微波处理2-7min。
在本发明的一种实施方式中,所述步骤(2)中的微波处理是指在微波功率为600-800W,微波处理3-5min。
在本发明的一种实施方式中,所述步骤(3)中的冻干是指在零下90-95℃下冻干72h。
在本发明的一种实施方式中,所述步骤(3)中的过筛是指过80-120目筛。
在本发明的一种实施方式中,所述步骤(4)中的助剂是指剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁中的一种或多种。
在本发明的一种实施方式中,所述步骤(4)中的助剂是指微晶纤维素、羧甲基纤维素钠、硬脂酸镁,所述微晶纤维素的添加量为米皮质量分数的8-12%,所述羧甲基纤维素钠的添加量为米皮质量分数的1-5%,所述硬脂酸镁的添加量为米皮质量分数的0.2-1%。
本发明还提供一种的富含花青素的黑米皮膳食纤维片,其制备方法包括如下步骤:将黑米皮剥离下来,补充80%左右水分,均匀混合后浸润一定时间后,再微波稳定化处理,微波功率为700w,处理5分钟后,进行冷冻干燥,干燥后的黑米皮用球磨粉碎机粉碎至120目,再添加助剂进行压片,紫外杀菌,包装,即得到富含花青素的黑米皮膳食纤维片。
制备过程中,黑米皮占黑米质量的10%左右,可全部剥离,残留淀粉为黑米淀粉质量的7-8%,外补水30-90%的水分,微波功率为600-800W稳定化处理3-5min,再冷冻干燥后的黑米皮水分低、疏松,便于粉碎,花色苷损失低。粉碎时,100-120目时黑米皮的持水力、吸水力、膨胀力、阳离子的吸附能力、硝酸根离子的吸附能力较好。湿法制粒以75-80%的黑米皮粉末,其他助剂25-20%,以15-20kpa的压力,压制时间1-2分钟,制得片剂。紫外照射灭菌后包装,即得富含花青素的黑米皮膳食纤维片产品。
本发明的特点在于:
(1)对经过微波处理后的黑米皮,采用冷冻干燥技术。花色苷在干燥过程损失率为0.75%,几乎无损失。冻干后的黑米皮水分低,蓬松,便于粉碎。花青素为热敏物质,采用其他烘干方法,花色苷在干燥过程损失率达30%以上。脂肪酶活性对膳食纤维片的储存不利,经过处理的膳食纤维片中的脂肪酶活性明显降低,延长膳食纤维片保存周期。
(2)对冷冻干燥后的样品进行粉碎,经过检测,粉碎至120目,黑米皮中的花青素溶出高,膳食纤维中的可溶性膳食纤维提高了15%,同时粉碎后,黑米皮的持水力、膨胀力、吸水率、吸油力、阳离子吸附能力和硝酸根吸附能力等膳食纤维的特性达到最佳值。
(3)对粉碎后黑米皮添加麦芽糊精、微晶纤维素、羧甲基纤维素钠、微粉硅胶、硬脂酸镁等助剂进行压片,将黑米皮完全利用,相较于原料黑米皮,花青素与膳食纤维均损失率小于5%。
(4)本发明过程简单,易于操作,整个生产工程保证黑米完全利用、零排放,是真正的绿色生产。
附图说明
图1:制备好的富含花青素的黑米皮膳食纤维片
具体实施方式
相关参数的测定方法
花色苷的测定方法为:将黑米皮粉碎至80目,称取0.2g左右样品(精确至0.0001g),加入25mL酸性乙醇(水:乙醇),50℃,恒温震荡2小时,4000转/分,离心10分钟,取上清,重复提取一次。合并上清液,定容至100mL,吸取0.1mL,分别加入pH=1的氯化钾及pH=4.5醋酸钠溶液定容至25mL。在530nm和700nm的紫外光测吸光值。
计算公式:A=(A513—A700)pH=1—(A513—A700)pH=4.5
花青素含量(mg/g)=(A×449.2×稀释倍数×1000)/ε(ε=26900---摩尔吸光系数)膳食
纤维测定方法:按照GB5009.88-2014执行标准进行检测。
脂肪酶活性的测定:GB-T23535-2009
淀粉糊化度的测定:先将样品细磨过筛,准确称取两份样品倒入25mL的具塞刻度试管,一份为纯淀粉(100mg)),一份为黑米皮样品(400mg),向其中加入pH=4.5的缓冲溶液15mL,将纯淀粉样品置于沸水浴中进行全糊化,1h后,冷却,将全糊化样品及黑米皮待测样品放入40℃水浴锅保温,分别加入1mL脱支酶(180u/mL),保温1h,起初摇动1次,以后每15min摇动1次。,保温达1h后,加入2mL 10%L硫酸锌,再加1mL 5N的氢氧化钠,,用水稀释至25mL,混匀,过滤。准确吸取0.1mL滤液和2mL铜试剂,置于25mL试管中,,将试管置于沸水浴中6min,保持沸腾,加2mL磷钼酸试剂,基础加热2min。用自来水冷却试管,加水稀释至25mL,反复颠倒至混匀,用分管感光度及在420nm读取吸光值。计算公式:
淀粉糊化度(%)=(测定样品吸光值-空白吸光值)/(全糊化样品吸光值-空白吸光值)×100%
膳食纤维片硬度的测定方法:采用孟山都硬度计。将片剂立于两个压板之间,沿着直径方向徐徐加压,刚刚破碎时的压力为该片的硬度。单位kgf。
膳食纤维片崩解时限的测定方法:将片剂放入崩解时限仪中,按照药典中崩解时限的检测方式检测,一般口服片的崩解时限小于15min为合格产品。本品因为原粉口服片,规定崩解时限小于30min,均为合格产品。操作方法:将吊篮通过上端的不锈钢轴悬挂于金属支架上,浸入1000mL烧杯。中,并调节吊篮位置使其下降时筛网距烧杯底部25mm,烧杯内盛有温度37℃的水(或规定的溶液),调节液面高度使吊篮上升时筛网在液面下15mm处。除另有规定外,取样品6片,分别置上述吊篮的玻璃管中,每管各加1片,立即启动崩解仪进行检查。各片均在30min内崩解,若有1片未崩解,则应另取6片,按照上述方式复试,均应符合规定。
实施例1加水量以及浸泡时间对黑米皮膳食纤维片的影响
将1000g黑米,经过脱皮处理,得到30目的黑米皮,加水,润湿时间如表1所示,微波功率600W,微波7min,冻干温度为零下90-95℃,冻干时间72h。,将黑米皮粉碎至120目,加助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、3%、0.4%,混合均匀后压片,压力15Kpa,压片时间1min,包装,紫外杀菌2min,即得产品。
表1加水量以及浸泡时间对黑米皮膳食纤维片的影响
由表1可知,加水少或者浸润时间短,微波时均会导致黑米皮的焦糊,并且加水量和浸泡时间对花色苷的提取也有一定的影响。当调节黑米皮质量分数为70-80%,浸泡时间为30-40min时,黑米皮膳食纤维片中花色苷的含量可达18mg/g以上,含糖量为30.13mg/g。
实施例2微波功率以及微波处理时间对黑米皮膳食纤维片的影响
将1000g黑米,经过脱皮处理,得到30目的黑米皮,加水调黑米皮质量分数为80%,浸润30min,微波功率以及微波处理时间如表2所示,冻干温度90-95℃,冻干时间72h。,将黑米皮粉碎至100目,加助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、3%、0.4%,进行压片,包装,紫外杀菌1min,既得产品。
表2微波功率以及微波处理时间对黑米皮膳食纤维片的影响
由表1可知,微波功率太高或时间过长,会导致黑米皮的焦糊,而微波功率太低或者时间过短,也会导致脂肪酶无法灭活。当微波功率在700-800W,处理时间为3-5min时,可以使灭酶的同时避免黑米皮的焦糊。
实施例3助剂添加量对黑米皮膳食纤维片的影响
将1000g黑米,经过脱皮处理,得到30目的黑米皮,加水调黑米皮含量为80%,浸润30min,微波功率以及微波处理时间如表2所示,冻干温度为零下90-95℃,冻干时间72h。,将黑米皮粉碎至100目,添加助剂的种类以及量如下方案所示,进行压片,包装,紫外杀菌1min,既得产品。
方案1:助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的8%、3%、0.4%;膳食纤维片的崩解时限为12.48min,脆碎度0.12%,硬度为8.74kgf。
方案2:助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、3%、0.4%;膳食纤维片的崩解时限为15.13min,脆碎度0.1%,硬度为10.32kgf。
方案3:助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的12%、3%、0.4%;膳食纤维片的崩解时限为19.48min,脆碎度0.09%,硬度为16.91kgf。
方案4:助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、2%、0.4%;膳食纤维片的崩解时限为10.13min,脆碎度0.15%,硬度为5.53kgf。
方案5:助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、4%、0.4%;膳食纤维片的崩解时限为22.42min,脆碎度0.08%,硬度为18.33kgf。
方案6:助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、3%、0.2%;膳食纤维片的崩解时限为14.22min,脆碎度0.13%,硬度为9.91kgf。
方案7:助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、3%、0.6%;膳食纤维片的崩解时限为17.13min,脆碎度0.09%,硬度为12.05kgf。
结果分析:微晶纤维素具有填充、崩解等多种功能,作为膳食纤维类样品压片时的最佳选择。随着微晶纤维素的添加量的增加,崩解时限和硬度均有明显的增加,脆碎度逐渐变小。因为黑米皮经过冻干,多孔,空隙较大,一般的粘合剂不能更好的将其进行粘合,加入羧甲基纤维钠以后,提高了粘合度,从而也延长了片剂的崩解时限,降低了片剂的脆碎度,提高了片剂的硬度。硬脂酸镁作为片剂的润滑剂,可促进物料混合均匀。对片剂的崩解时限、脆碎度、硬度影响有限。综合考虑,微晶纤维素、羧甲基纤维素钠、硬脂酸镁的添加量为黑米皮质量的10%、3%、0.4%,膳食纤维片的崩解时限为15.13min,脆碎度0.1%,硬度为10.32kgf。符合中国药典口服片的要求(崩解时限<30min,脆碎度小于1%)。崩解时限小于市售钙片(15.42kgf)。
对照例1添加淀粉酶以及纤维素酶处理黑米皮对黑米皮膳食纤维片的影响
将1000g黑米,经过脱皮处理,得到30目的黑米皮,加水调黑米皮质量分数为70%,浸润30min,添加淀粉酶40U/g,130℃下灭活10min,冻干,加助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、3%、0.4%,进行压片,包装,紫外杀菌2min,即得产品。
所得黑米皮膳食纤维素片,花色苷含量10.16mg/g,含糖量为701.9mg/g,淀粉糊化度为61.31%,脂肪酶活性8.62mg/g。添加淀粉酶和纤维素酶处理,含糖量较高,花色苷的提取量较低,脂肪酶的灭活效果也不明显。
对照例2采用挤压的处理方法对黑米皮膳食纤维片的影响
将1000g黑米,经过脱皮处理,得到30目的黑米皮,挤挤压Ⅰ区温度90℃、Ⅱ区温度95℃、Ⅲ区温度115℃、Ⅳ区温度105℃,冻干温度为零下90-95℃,冻干时间72h。将黑米皮粉碎至120目,加助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、3%、0.4%,进行压片,包装,紫外杀菌1min,既得产品。
所得黑米皮膳食纤维素片,花色苷含量10.04mg/g,粉糊化度为60.4%,脂肪酶的活性为2.5mg/g,采用挤压的处理方法脂肪酶灭活效果较好,但是花色苷的提取率较低。
对照例3采用喷雾干燥对黑米皮膳食纤维片的影响
将1000g黑米,经过脱皮处理,粉碎至120目的黑米皮,加水调黑米皮含量为80%,浸润30min,微波功率700W,微波5min,喷雾干燥,进风温度180℃,出风温度80℃,进料速度16.5rmp,时间20min,加助剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁,添加量分别为黑米皮质量分数的10%、3%、0.4%,进行压片,包装,紫外杀菌1min,既得产品。
所得黑米皮膳食纤维素片,花色苷含量13.35mg/g,,淀粉糊化度为66.75%,脂肪酶的活性为4.2mg/g。采用喷雾干燥的处理方法脂肪酶灭活效果较好,但是花色苷的提取率较低。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种富含花青素的黑米皮膳食纤维片的制备方法,其特征在于,所述方法具体步骤如下:
(1)黑米经过脱皮处理,得到黑米皮,加水润湿;
(2)将润湿后的黑米皮进行微波处理;
(3)经微波处理后的黑米皮冻干,粉碎,过筛;
(4)添加助剂、压片、包装、杀菌。
2.根据权利要求1所述方法,其特征在于,所述步骤(1)中的加水润湿是加水调黑米皮质量分数为40-80%,浸润15-40min。
3.根据权利要求1或2所述方法,其特征在于,所述步骤(2)中的微波处理是指在微波功率为400-800W的条件下处理2-7min。
4.根据权利要求1所述方法,其特征在于,所述步骤(3)中的冻干是指在零下90-95℃下冻干72h。
5.根据权利要求1或4所述方法,其特征在于,所述步骤(3)中的过筛是指过80-120目筛。
6.根据权利要求1所述方法,其特征在于,所述步骤(4)中的助剂是指剂微晶纤维素、羧甲基纤维素钠、硬脂酸镁中的一种或多种。
7.根据权利要求1或6所述方法,其特征在于,所述步骤(4)中的所述微晶纤维素的添加量为米皮质量分数的8-12%,所述羧甲基纤维素钠的添加量为米皮质量分数的1-5%,所述硬脂酸镁的添加量为米皮质量分数的0.2-1%。
8.根据权利要求1-7任一所述方法制备得到的黑米皮膳食纤维片。
9.权利要求1-7任一所述方法在制备膳食纤维片食品方面的应用。
10.含有权利要求8所述富含花青素的黑米皮膳食纤维片食品。
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