CN108651992A - 一种海参多肽冻干速溶粉及其制备方法 - Google Patents
一种海参多肽冻干速溶粉及其制备方法 Download PDFInfo
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- CN108651992A CN108651992A CN201810489295.1A CN201810489295A CN108651992A CN 108651992 A CN108651992 A CN 108651992A CN 201810489295 A CN201810489295 A CN 201810489295A CN 108651992 A CN108651992 A CN 108651992A
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- Prior art keywords
- powder
- sea cucumber
- cucumber polypeptide
- dried
- polypeptide freeze
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明涉及保健食品技术领域，具体涉及一种海参多肽冻干速溶粉及其制备方法，通过添加马蹄淀粉、呋喃酮、茯苓粉、山楂粉，柠檬酸、柠檬酸钾和新甲基橙皮苷二氢查尔酮，这些组分共同作用而产生的特殊香味，能够有效中和海参多肽冻干粉含有的腥臭味，并提高香气，改善口感；配方中的柠檬酸还能保证海参多肽冻干粉中活性物质的稳定性，本发明的配伍还具有消积化滞、调节血脂、抗氧化、降胆固醇、降血糖等多种保健功效。此外，本发明原料易得，配置方法简单，有利于产业化应用。
Description
技术领域
本发明涉及保健食品技术领域，具体涉及一种海参多肽冻干速溶粉及其制备方法。
背景技术
海参具有提高记忆力、延缓性腺衰老，防止动脉硬化以及抗肿瘤等作用。海参多肽冻干粉是采用生物酶解技术精制、经低温干燥而成，既完整保留了海刺参特有的营养成份，又将大分子蛋白质转变为更易吸收、功能更强的小分子活性肽，低温干燥过程保证了有效成分不被破坏。因此，海参多肽冻干粉具有营养丰富、全面吸收的特点，是一种很好的保健食品。然而，海参多肽中含有蛋白质、氨基酸、卵磷脂等营养物质，容易与环境细菌作用产生多种腥味物质，如氨气、三甲胺、甲硫醇、硫化氢、吲哚和杂环氨含氮化合物等，由此造成海参多肽冻干粉的口感较差，难以食用。
发明内容
本发明的目的在于针对现有技术中的不足，而提供一种海参多肽冻干速溶粉及其制备方法，以改善现有海参多肽冻干速溶粉的腥臭味，具有丰富香气、口感舒适的特点，而且具有多种保健功效。
本发明的目的通过以下技术方案实现：
提供一种海参多肽冻干速溶粉，是由以下重量百分比的原料制成：
海参多肽冻干粉：35～65％
马蹄淀粉：1～10％
呋喃酮：0.01～0.1％
茯苓粉：12～25％
山楂粉：12～25％
柠檬酸：0.5～5％
柠檬酸钾：0.5～5％
新甲基橙皮苷二氢查尔酮：0.01～0.1％。
优选的，所述海参多肽冻干速溶粉，是由以下重量百分比的原料制成：
海参多肽冻干粉：40～60％
马蹄淀粉：2～10％
呋喃酮：0.01～0.1％
茯苓粉：14～22％
山楂粉：14～22％
柠檬酸：1～4％
柠檬酸钾：1～4％
新甲基橙皮苷二氢查尔酮：0.01～0.1％。
更优选的，所述海参多肽冻干速溶粉，是由以下重量百分比的原料制成：
海参多肽冻干粉：55％
马蹄淀粉：6％
呋喃酮：0.05％
茯苓粉：16％
山楂粉：18％
柠檬酸：2.6％
柠檬酸钾：2.3％
新甲基橙皮苷二氢查尔酮：0.05％。
本发明还提供上述海参多肽冻干速溶粉的制备方法，包括以下步骤：
步骤a、按照重量百分比称取马蹄淀粉、呋喃酮、茯苓粉和山楂粉，然后过筛，将过筛后的物料混合均匀；
步骤b、按照重量百分比称取柠檬酸、柠檬酸钾和新甲基橙皮苷二氢查尔酮，然后加入至步骤a的混合物料中，使充分混合均匀；
步骤c、将步骤b的混合物料置于烘箱中烘干备用；
步骤d、在低温真空条件下，按照重量百分比称取海参多肽冻干粉，然后加入步骤c烘干后的混合物料，充分混匀后进行灭菌，即得到所述海参多肽冻干速溶粉。
优选的，步骤a中，过筛的目数为80～150目。
优选的，步骤c中，烘干的温度为50～55℃，时间为40～120min。
优选的，步骤d中，温度为-22～-35℃，压力为20～25Pa。
本发明的海参多肽冻干速溶粉，其配方中各组分的协同作用机理如下：
海参多肽冻干粉：既完整保留了海刺参特有的营养成份，又将大分子蛋白质转变为更易吸收、功能更强的小分子活性肽，低温干燥过程保证了有效成分不被破坏。因此，海参多肽冻干粉具有营养丰富、全面吸收的特点。该海参多肽冻干粉是购买自山东北大高科华泰制药有限公司生产的商品。
茯苓粉：白茯苓，味甘、淡，性平，能祛斑增白、润泽皮肤，还可以增强免疫功能，扩张血管，主要含β-茯苓聚糖、三萜类化合物乙酰茯苓酸、茯苓酸、3β-羟基羊毛甾三烯酸、树胶、甲壳质、蛋白质、脂肪、甾醇、卵磷脂、葡萄糖、腺嘌呤、组氨酸、胆碱、β-茯苓聚糖分解酶、脂肪酶、蛋白酶等。具有利水渗湿，健脾宁心，抗菌，预防溃疡，降低胃酸，降低血糖等作用。用于水肿尿少，痰饮眩悸，脾虚食少，呕哕便溏，泄泻，心神不安，惊悸失眠。
山楂粉：含多种维生素、酒石酸、柠檬酸、山楂酸、苹果酸等，还含有黄酮类、内酯、糖类、蛋白质、脂肪和钙、磷、铁等矿物质，所含的解脂酶能促进脂肪类食物的消化，促进胃液分泌和增加胃内酶素等功能。中医认为，山楂具有消积化滞、收敛止痢、活血化淤等功效。主治饮食积滞、胸膈痞满、疝气血淤闭经等症。山楂中含有山萜类及黄酮类等药物成分，具有显著的扩张血管及降压作用，有增强心肌、抗心律不齐、调节血脂及胆固醇含量的功能。
马蹄淀粉：含丰富的维生素B和C、植物蛋白、磷质，有清热去湿解毒的功效。马蹄中含大量的淀粉，加上低聚糖和单糖，以及多种维生素A、B1、B2、C，矿物质钙、磷、铁等。马蹄淀粉作为增稠剂、稳定剂、持水剂等，增强口感。
呋喃酮：具有强烈的焙烤焦糖香味，特征香气为果香、焦香、焦糖和菠萝样香气。能够有效提高香气，改善海参多肽冻干粉的腥臭味，起到矫味作用。
柠檬酸：柠檬酸具有螯合及调节pH的特点，可以加强抗氧化剂作用和使酶失活，能较可靠地保证冷冻食品的稳定性。海参肽中含有蛋白质、氨基酸、卵磷脂等营养物质与环境细菌作用产生的多种腥味物质，如氨气、三甲胺、甲硫醇、硫化氢、吲哚和杂环氨含氮化合物等。柠檬酸等有机酸能够有效中和祛腥。
柠檬酸钾：柠檬酸钾同柠檬酸配伍，丰富青香、果香特征，作为缓冲溶液，作胶凝剂、营养增补剂及风味剂。此外，可以增加身体所需的钾盐，用作调味剂、缓冲剂和防腐剂等。
新甲基橙皮苷二氢查尔酮：高效、无毒、低热值甜味剂，具有增甜、增香、增味和掩盖苦味等调味特性；同时具有抗氧化、降胆固醇、降血糖等生理活性。丰富香气、改善口感。
由此，通过以上组分协同作用，实现了本发明的有益效果：
本发明的一种海参多肽冻干速溶粉，通过添加马蹄淀粉、呋喃酮、茯苓粉、山楂粉，柠檬酸、柠檬酸钾和新甲基橙皮苷二氢查尔酮，这些组分共同作用而产生的特殊香味，能够有效中和海参多肽冻干粉含有的腥臭味，并提高香气，改善口感，食用时易于被消费者所接受；配方中的柠檬酸还能保证海参多肽冻干粉中活性物质的稳定性，本发明的配伍还具有消积化滞、调节血脂、抗氧化、降胆固醇、降血糖等多种保健功效。此外，本发明原料易得，配置方法简单，有利于产业化应用。
具体实施方式
结合以下实施例对本发明作进一步描述。以下实施例1至6中的海参多肽冻干粉是购买自山东北大高科华泰制药有限公司生产的商品。
实施例1：
本实施例的一种海参多肽冻干速溶粉的制备方法，包括以下步骤：
步骤a、按照重量百分比称取6g马蹄淀粉、0.05g呋喃酮、16g茯苓粉和18g山楂粉，然后过80目筛，将过筛后的物料混合均匀；
步骤b、按照重量百分比称取2.6g柠檬酸、2.3柠檬酸钾和0.05g新甲基橙皮苷二氢查尔酮，然后加入至步骤a的混合物料中，使充分混合均匀；
步骤c、将步骤b的混合物料置于烘箱中烘干备用，烘干的温度为53℃，时间为90min；
步骤d、在温度为-25℃，压力为20Pa的条件下，按照重量百分比称取55g海参多肽冻干粉，然后加入步骤c烘干后的混合物料，充分混匀后进行灭菌，即得到所述海参多肽冻干速溶粉。
实施例2：
本实施例的一种海参多肽冻干速溶粉的制备方法，包括以下步骤：
步骤a、按照重量百分比称取2g马蹄淀粉、0.08g呋喃酮、20g茯苓粉和14g山楂粉，然后过120目筛，将过筛后的物料混合均匀；
步骤b、按照重量百分比称取1.5g柠檬酸、2.32g柠檬酸钾和0.1g新甲基橙皮苷二氢查尔酮，然后加入至步骤a的混合物料中，使充分混合均匀；
步骤c、将步骤b的混合物料置于烘箱中烘干备用，烘干的温度为55℃，时间为60min；
步骤d、在温度为-30℃，压力为22Pa的条件下，按照重量百分比称取60g海参多肽冻干粉，然后加入步骤c烘干后的混合物料，充分混匀后进行灭菌，即得到所述海参多肽冻干速溶粉。
实施例3：
本实施例的一种海参多肽冻干速溶粉的制备方法，包括以下步骤：
步骤a、按照重量百分比称取10g马蹄淀粉、0.02呋喃酮、22g茯苓粉和22g山楂粉，然后过150目筛，将过筛后的物料混合均匀；
步骤b、按照重量百分比称取2.31g柠檬酸、3.65g柠檬酸钾和0.02g新甲基橙皮苷二氢查尔酮，然后加入至步骤a的混合物料中，使充分混合均匀；
步骤c、将步骤b的混合物料置于烘箱中烘干备用，烘干的温度为50℃，时间为120min；
步骤d、在温度为-35℃，压力为25Pa的条件下，按照重量百分比称取40g海参多肽冻干粉，然后加入步骤c烘干后的混合物料，充分混匀后进行灭菌，即得到所述海参多肽冻干速溶粉。
本实施例仅用以说明本发明的技术方案，而非对本发明保护范围的限制，尽管参照较佳实施例对本发明作了详细地说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的实质和范围。
Claims (7)
1.一种海参多肽冻干速溶粉，其特征在于：是由以下重量百分比的原料制成：
海参多肽冻干粉：35～65％
马蹄淀粉：1～10％
呋喃酮：0.01～0.1％
茯苓粉：12～25％
山楂粉：12～25％
柠檬酸：0.5～5％
柠檬酸钾：0.5～5％
新甲基橙皮苷二氢查尔酮：0.01～0.1％。
2.根据权利要求1所述的一种海参多肽冻干速溶粉，其特征在于：是由以下重量百分比的原料制成：
海参多肽冻干粉：40～60％
马蹄淀粉：2～10％
呋喃酮：0.01～0.1％
茯苓粉：14～22％
山楂粉：14～22％
柠檬酸：1～4％
柠檬酸钾：1～4％
新甲基橙皮苷二氢查尔酮：0.01～0.1％。
3.根据权利要求2所述的一种海参多肽冻干速溶粉，其特征在于：是由以下重量百分比的原料制成：
海参多肽冻干粉：55％
马蹄淀粉：6％
呋喃酮：0.05％
茯苓粉：16％
山楂粉：18％
柠檬酸：2.6％
柠檬酸钾：2.3％
新甲基橙皮苷二氢查尔酮：0.05％。
4.如权利要求1至3任意一项所述的一种海参多肽冻干速溶粉的制备方法，其特征在于：包括以下步骤：
步骤a、按照重量百分比称取马蹄淀粉、呋喃酮、茯苓粉和山楂粉，然后过筛，将过筛后的物料混合均匀；
步骤b、按照重量百分比称取柠檬酸、柠檬酸钾和新甲基橙皮苷二氢查尔酮，然后加入至步骤a的混合物料中，使充分混合均匀；
步骤c、将步骤b的混合物料置于烘箱中烘干备用；
步骤d、在低温真空条件下，按照重量百分比称取海参多肽冻干粉，然后加入步骤c烘干后的混合物料，充分混匀后进行灭菌，即得到所述海参多肽冻干速溶粉。
5.根据权利要求4所述的一种海参多肽冻干速溶粉的制备方法，其特征在于：步骤a中，过筛的目数为80～150目。
6.根据权利要求4所述的一种海参多肽冻干速溶粉的制备方法，其特征在于：步骤c中，烘干的温度为50～55℃，时间为40～120min。
7.根据权利要求4所述的一种海参多肽冻干速溶粉的制备方法，其特征在于：步骤d中，温度为-22～-35℃，压力为20～25Pa。
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