CN109007691A - Multistage enzymatic hydrolysis and spray drying technology combine the method for preparing the pure powder of iron rod yam - Google Patents
Multistage enzymatic hydrolysis and spray drying technology combine the method for preparing the pure powder of iron rod yam Download PDFInfo
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- CN109007691A CN109007691A CN201810771622.2A CN201810771622A CN109007691A CN 109007691 A CN109007691 A CN 109007691A CN 201810771622 A CN201810771622 A CN 201810771622A CN 109007691 A CN109007691 A CN 109007691A
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- iron rod
- rod yam
- enzymatic hydrolysis
- spray drying
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
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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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The invention belongs to food processing technology field, specifically discloses a kind of multistage enzymatic hydrolysis and spray drying technology combines the method for preparing the pure powder of iron rod yam, method includes the following steps: 1) being cleaned, being removed the peel by fresh iron rod yam, peeling iron rod yam is made；2) it after iron rod yam color protection treatment being removed the peel, then is beaten, obtains iron rod yam slurry；3) saponin enzyme is added in iron rod yam slurry and carries out level-one enzymatic hydrolysis；Material after level-one enzymatic hydrolysis is added amylase and carries out secondary enzymolysis；Material after secondary enzymolysis is added food flavor enzyme and carries out three-level enzymatic hydrolysis；4) material of the material after three-level enzymatic hydrolysis through enzyme deactivation, emulsification, homogeneous, after being refined；5) material after refinement is spray-dried, is sieved, obtains the pure powder of iron rod yam.The present invention is by combining multistage enzymatic hydrolysis with boosting centrifugal formula spray drying technology, the genuineness and functional active components for remaining iron rod yam of high degree, and the pure powder of iron rod yam obtained is soluble and does not precipitate.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of multistage enzymatic hydrolysis and spray drying technology combine system
The method of the standby pure powder of iron rod yam.
Background technique
Chinese yam is the medicine in mountain, the medicine in food, can not only be made into health food, but also the medicinal valence with recuperating disease
Value.Medical research thinks that Chinese yam has blood pressure lowering, anti-aging, the antitumor and dermopathic effect for the treatment of.Iron rod yam is mountain
Superfine product in medicine is Chinese medicine precious simply, because epidermis contains rust, therefore referred to as iron rod yam.For iron rod yam
Edible form also include it is a variety of, iron rod yam can directly be cooked, the dish such as Chinese yam in hot toffee can also be made into, in addition, being
Facilitate preservation and edible, Chinese yam instant powder is also one of the product development of Chinese yam intensive processing in recent years.
Key for the processing of Chinese yam instant powder is to can be improved the nutrition of product, completely retains iron rod yam as far as possible
Fresh, fragrant, sweet original flavor, that is, retain " genuineness " and functional active components of iron rod yam, while it is fast to meet Chinese yam
The soluble and non-setting requirement of molten powder.
Summary of the invention
For above situation, the object of the present invention is to provide a kind of multistage enzymatic hydrolysis and spray drying technology to combine and prepare iron
The method of the pure powder of rod Chinese yam, this method are combined using multistage enzymatic hydrolysis biotechnology with spray drying technology, the iron rod produced
The pure powder of Chinese yam is soluble, does not precipitate, and remains original composition of fresh iron rod yam, mellow in taste, genuine.
The present invention provides a kind of multistage enzymatic hydrolysis and spray drying technology to combine the method for preparing the pure powder of iron rod yam, should
Method the following steps are included:
1) fresh iron rod yam cleaned, removed the peel, peeling iron rod yam is made；
2) it after iron rod yam color protection treatment being removed the peel, then is beaten, obtains iron rod yam slurry；
3) saponin enzyme is added in iron rod yam slurry and carries out level-one enzymatic hydrolysis；Material after level-one enzymatic hydrolysis is added amylase and carries out second level
Enzymatic hydrolysis；Material after secondary enzymolysis is added food flavor enzyme and carries out three-level enzymatic hydrolysis；
4) material of the material after three-level enzymatic hydrolysis through enzyme deactivation, emulsification, homogeneous, after being refined；
5) material after refinement is spray-dried, is sieved, obtains the pure powder of iron rod yam.
In order to be prepared the pure powder of good iron rod yam, raw material needs are strictly selected, guarantee the nutrition of product with
Security quality.
In step 1) of the present invention, the cleaning of fresh iron rod yam is that fresh iron rod yam is placed in cleaning machine, clear with circulating water
Then wash clean is removed the peel again, peeling iron rod yam is made, spare.
According to the present invention, in step 2, peeling iron rod yam is put into citric acid solution and impregnates color protection, is then rushed with water
Wash clean.
Preferably, the mass concentration of citric acid solution is 0.4-0.6g/mL, soaking time 8-15min.It is highly preferred that
The mass concentration of citric acid solution is 0.5g/mL, soaking time 10min.
In the present invention, mashing processing is carried out using colloid mill.Peeling iron rod yam is mixed with a certain proportion of purified water
After be beaten, after, cleaning colloid mill, reactor tank, dehvery pump etc..
Specifically, in step 2, iron rod yam and purified water will be removed the peel according to the mass ratio of 1 ︰ 1.5-3 after color protection treatment
Mixing, is beaten using colloid mill.Preferably, the mixing mass ratio for removing the peel iron rod yam and purified water is 1 ︰ 2.
In the present invention, by " saponin enzyme-amylase-food flavor enzyme " multistage zymolysis technique, iron rod yam is completely remained
The characteristics such as fresh, fragrant, sweet, the seasonal mouthfeel of genuine Chinese yam can be enjoyed by making consumer throughout the year, and level-one enzymatic hydrolysis is main
Overcome the distinctive viscosity of iron rod yam；Secondary enzymolysis is mainly to improve the solubility of iron rod yam powder；Three-level enzymatic hydrolysis can enhance
The flavor of iron rod yam.
Saponin enzyme is selected in level-one enzymatic hydrolysis, mainly due to containing a large amount of saponin component in Chinese yam, containing a large amount of
Mucilaginous substance is unfavorable for the realization of spray drying, and the viscosity of Chinese yam can be reduced by carrying out enzymatic hydrolysis using saponin enzyme, reduces the viscous of Chinese yam
Wall phenomenon, while not damaging the original nutritional ingredient of Chinese yam again.It is digested by adding saponin enzyme, RHIIZOMA DIOSCOREAE from Henan of China starches viscosity significantly
Decline, improves the spray effect of spray drying.
But the nutritional ingredient of Chinese yam is then destroyed when saponin enzyme content is excessive, it is excessively few then ineffective.Preferably, it walks
It is rapid 3) in, saponin enzyme iron rod yam slurry in additive amount be 0.05-0.08%, more preferably 0.07%.Preferably, level-one digests
Process conditions include: hydrolysis temperature be 48-52 DEG C, digest 35-45min under agitation.More electedly, level-one digests
Process conditions include: that hydrolysis temperature is 50 DEG C, digest 40min under agitation.In addition, the PH of material is 6.5 when enzymatic hydrolysis.
Amylase is selected in secondary enzymolysis, contains more starch in iron rod yam, and viscosity is larger, if without enzymatic hydrolysis
Directly carrying out spray drying can largely stick in spray dryer, increase spraying difficulty, in addition, addition amylase can make starch
Macromolecular switch to small molecule and can preferably increase the solubility of iron rod yam.
But Chinese yam can be made to be denaturalized when amylase additive amount is excessive, it is excessively few then ineffective.Preferably, in step 3),
Additive amount of the amylase after level-one enzymatic hydrolysis in material is 0.03-0.06%, is more selected as 0.05%.The process conditions of secondary enzymolysis
Include: hydrolysis temperature be 75-85 DEG C, digest 50-70min under agitation.More electedly, the process conditions packet of secondary enzymolysis
Include: hydrolysis temperature is 80 DEG C, digests 60min under agitation.In addition, the PH of material is 6.5 when enzymatic hydrolysis.
Food flavor enzyme is selected in three-level enzymatic hydrolysis, iron rod yam smell itself is light, and mouthfeel is weaker.The addition of food flavor enzyme can be with
It is obviously improved the distinctive mouthfeel of iron rod yam itself, releases flavor substance, enhancing and the flavor for improving food.Food flavor enzyme may be used also
To control the bitter taste of peptide, hardship peptide is thoroughly degraded to amino acid.
Preferably, in step 3), additive amount of the food flavor enzyme after secondary enzymolysis in material is 0.05-0.10%, preferably
0.08%.Preferably, it is 53-58 DEG C that the process conditions of three-level enzymatic hydrolysis, which include: hydrolysis temperature, digests 50- under agitation
65min.It is highly preferred that it is 55 DEG C that the process conditions of three-level enzymatic hydrolysis, which include: hydrolysis temperature, 60min is digested under agitation.Separately
Outside, the PH of material is 6.5 when enzymatic hydrolysis.
According to the present invention, in step 4), the material after three-level is digested is warming up to 110-130 DEG C, keep 30-50min into
Row enzyme deactivation.Preferably, the material after three-level being digested is warming up to 120 DEG C, keeps 40min to carry out enzyme deactivation, is then cooled to 80 DEG C
For use.
In the present invention, the material after enzyme deactivation is crossed into colloid mill, mulser and homogenizer, carries out micronization processes, homogenization pressure
Can be 20-30MPa, preferably 25MPa, other relevant parameters can refer to this field carry out conventional selection.
In the present invention, the dry of material selects the spray drying of boosting centrifugal formula after refinement, and material is sent to using transmission pump
Atomizer, its main feature is that material is distributed into droplet shape, energy by the centrifugal force that high-speed rotating centrifugation distribution plate generates by material
Chinese yam liquid with fibrous particle is spray-dried.Single machine production ability is evaporated water 800kg/h, rate of drying
Fastly, high-efficient, using than wide.Pressure spray dryer can be overcome due to nozzle bore very little using this kind of drying mode, easily
Blocking, therefore the shortcomings that feed liquid must be filtered strictly.It can be improved the dry efficiency of atomizer additionally by pressurization.
Preferably, it is 175-185 DEG C that the technological parameter of boosting centrifugal formula spray drying, which includes: intake air temperature, air outlet
Temperature is 75-85 DEG C, hot air flow 2300m3~2320m3/ h, feed rate 1000-1050L/h, negative pressure is in drying tower
500-550KPa, centrifuge speed are that 11000-13000 turns/min.
It is further preferred that intake air temperature is 180 DEG C, air outlet temperature is 80 DEG C, hot air flow 2300m3~
2320m3/ h, feed rate 1000-1050L/h, negative pressure is 500-550KPa, centrifuge speed 11000- in drying tower
13000 turns/min.It is highly preferred that feed rate is 1010L/h, centrifuge speed is 12000 turns/min.
The drying process being arranged using above-mentioned parameter, material can reach moment atomization, rapid draing in 3-5 seconds.
In addition, different drying process with atomizing can cause different influences to the instant brew of iron rod yam, such as control
Temperature appropriate is the essential condition of drying process with atomizing.When intake air temperature is 210 DEG C, air outlet temperature is at 100 DEG C, spray
Mist drying tower can be with continuous production, but the iron rod yam powder yellowish produced shades, and mouthfeel is charred taste, and loses iron
The taste of rod Chinese yam itself；When intake air temperature is 120 DEG C, for air outlet temperature at 60 DEG C, spray drying tower wall sticking phenomenon is tight
Weight, atomizer are unable to proper atomisation, and blanking is difficult, and the material sprayed has a caking phenomenon, the bath of iron rod yam powder is insoluble,
There is precipitating；When intake air temperature is 180 DEG C, air outlet temperature is at 80 DEG C, the iron rod yam powder pure in mouth feel produced, easily
Dissolution does not precipitate.But when not using above-mentioned multistage enzymolysis process, it is dried using above-mentioned spray drying condition, it is spraying
Still there is viscous wall in drying tower, atomizer is unable to proper atomisation, blanking has agglomeration, is unable to continuous production.
It can be seen that relying solely on drying process with atomizing, not can be well solved in fresh iron rod yam powder production process
Existing variety of problems.Present inventor has carried out multiple experiment by the production technology to iron rod yam powder and has ground with great concentration
Study carefully, the technique combined using multistage enzymatic hydrolysis and spray drying technology is effectively overcome and prepares fresh iron rod in drying process with atomizing
When yam flour, " mucilaginous substance, content of viscous albumen be high, large viscosity and should not be spray-dried " of appearance this technical barrier is effectively solved
The problems such as wall, agglomeration are glued in fresh iron rod yam powder production process of having determined, the iron rod yam powder produced is soluble, does not precipitate, and
And original composition of fresh iron rod yam is remained, mellow in taste is genuine.
In the present invention, the iron rod yam powder after spray drying treatment is filtered through 30 mesh vibrating screens, obtains required production
Product are packed, and are examined, storage.
The technological parameter packet of a kind of preferred embodiment according to the invention, multistage enzymolysis step and spray drying step
Include: in level-one enzymatic hydrolysis, additive amount of the saponin enzyme in iron rod yam slurry is 0.07%, and process conditions include: that hydrolysis temperature is 50
DEG C, 40min is digested under agitation；In secondary enzymolysis, additive amount of the amylase after level-one enzymatic hydrolysis in material is 0.05%,
Process conditions include: that hydrolysis temperature is 80 DEG C, digest 60min under agitation；In three-level enzymatic hydrolysis, food flavor enzyme is in secondary enzymolysis
The additive amount in material is 0.08% afterwards, and process conditions include: that hydrolysis temperature is 55 DEG C, digests 60min under agitation；Spray
The dry intake air temperature of mist is 180 DEG C, and air outlet temperature is 80 DEG C, hot air flow 2300m3~2320m3/ h, feed rate
For 1010L/h, negative pressure is 500-550KPa in drying tower, and centrifuge speed is 12000 turns/min.
Each processing step of the invention also includes other technological parameters for not adding and limiting, and belongs to the conventional choosing of this field
It selects.
It adopts the pure powder of the iron rod yam being prepared with the aforedescribed process and completely remains the fresh, fragrant, sweet etc. of iron rod yam
Characteristic, the seasonal mouthfeel of genuine Chinese yam can be enjoyed by making consumer throughout the year.And the pure powder high degree of iron rod yam
Remain the functional active components of fresh iron rod yam, and can achieve soluble and do not precipitate, be obviously improved product
Resolvent quality, it is comprehensive to improve the product quality of yam flour.
Compared with prior art, the invention has the following beneficial effects:
The present invention by " saponin enzyme-amylase-food flavor enzyme " multistage zymolysis technique, completely remain iron rod yam it is fresh, fragrant,
The characteristics such as sweet, the seasonal mouthfeel of genuine Chinese yam can be enjoyed by making consumer throughout the year.In addition, by multistage zymolysis technique with
Boosting centrifugal formula spray drying technology combines, and overcomes iron rod yam magma because of mucilaginous substance, mucin isoreactivity component content
High, large viscosity and the technical barrier that should not be spray-dried.Pass through the selection of raw material and the optimization of overall process, the reservation of high degree
" genuineness " and functional active components of fresh iron rod yam, and the pure powder of iron rod yam obtained is soluble and does not precipitate,
It has been obviously improved the resolvent quality of product, it is comprehensive to improve the product quality of yam flour.
Detailed description of the invention
Fig. 1 is the process flow chart that the present invention prepares the pure powder of iron rod yam.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with the embodiment of the present invention, it is clear that retouched
The embodiment stated is only a part of the embodiment of the present invention, instead of all the embodiments.
Embodiment 1-3 is used to illustrate that multistage enzymatic hydrolysis and spray drying technology of the invention to combine and prepare the pure powder of iron rod yam
Method.
Embodiment 1
Multistage enzymatic hydrolysis and spray drying technology combine the method for preparing the pure powder of iron rod yam, comprising the following steps:
1) fresh iron rod yam is placed in cleaning machine, is cleaned up with circulating water, then removed the peel again, cleaned, removed the peel, be made
Remove the peel iron rod yam；
2) peeling iron rod yam is put into citric acid solution and impregnates color protection, be then rinsed with water clean, the matter of citric acid solution
Amount concentration is 0.5g/mL, soaking time 10min；After removing the peel iron rod yam color protection treatment, with purified water according to the quality of 1 ︰ 2
It than mixing, is beaten using colloid mill, obtains iron rod yam slurry；
3) saponin enzyme is added in iron rod yam slurry and carries out level-one enzymatic hydrolysis, additive amount of the saponin enzyme in iron rod yam slurry is
0.07%, the process conditions of level-one enzymatic hydrolysis include: that hydrolysis temperature is 50 DEG C, digest 40min under agitation；After level-one enzymatic hydrolysis
Material amylase be added carry out secondary enzymolysis, additive amount of the amylase after level-one enzymatic hydrolysis in material is 0.05%, secondary enzymolysis
Process conditions include: hydrolysis temperature be 80 DEG C, digest 60min under agitation；Flavor is added in material after secondary enzymolysis
Enzyme carries out three-level enzymatic hydrolysis, and additive amount of the food flavor enzyme after secondary enzymolysis in material is 0.08%, the process conditions packet of three-level enzymatic hydrolysis
Include: hydrolysis temperature is 55 DEG C, digests 60min under agitation；
4) material after three-level enzymatic hydrolysis is warming up to 120 DEG C, keeps 40min to carry out enzyme deactivation, emulsification, homogeneous, homogenization pressure is
Then 25MPa, the material after being refined are cooled to 80 DEG C for use；
5) material after refinement is spray-dried, the parameter of spray drying includes: that intake air temperature is 180 DEG C, air outlet
Temperature is 80 DEG C, hot air flow 2300m3~2320m3/ h, feed rate 1010L/h, negative pressure is 500- in drying tower
550KPa, centrifuge speed are 12000 turns/min；Iron rod yam powder after spray drying treatment is vibrated through 30 mesh and is sieved through
Filter, obtains the pure powder of iron rod yam.
Using the pure powder of iron rod yam made from the above method in 85 DEG C of warm water, stirring 30 seconds i.e. can dissolve, and it is static after
Without precipitating, and retain the characteristics such as fresh, fragrant, sweet of iron rod yam, " genuineness " for remaining fresh iron rod yam of high degree
And functional active components.
Embodiment 2
Multistage enzymatic hydrolysis and spray drying technology combine the method for preparing the pure powder of iron rod yam, comprising the following steps:
1) fresh iron rod yam is placed in cleaning machine, is cleaned up with circulating water, then removed the peel again, cleaned, removed the peel, be made
Remove the peel iron rod yam；
2) peeling iron rod yam is put into citric acid solution and impregnates color protection, be then rinsed with water clean, the matter of citric acid solution
Amount concentration is 0.4g/mL, soaking time 8min；After removing the peel iron rod yam color protection treatment, with purified water according to the quality of 1 ︰ 1.5
It than mixing, is beaten using colloid mill, obtains iron rod yam slurry；
3) saponin enzyme is added in iron rod yam slurry and carries out level-one enzymatic hydrolysis, additive amount of the saponin enzyme in iron rod yam slurry is
0.05%, the process conditions of level-one enzymatic hydrolysis include: that hydrolysis temperature is 48 DEG C, digest 35min under agitation；After level-one enzymatic hydrolysis
Material amylase be added carry out secondary enzymolysis, additive amount of the amylase after level-one enzymatic hydrolysis in material is 0.03%, secondary enzymolysis
Process conditions include: hydrolysis temperature be 75 DEG C, digest 50min under agitation；Flavor is added in material after secondary enzymolysis
Enzyme carries out three-level enzymatic hydrolysis, and additive amount of the food flavor enzyme after secondary enzymolysis in material is 0.05%, the process conditions packet of three-level enzymatic hydrolysis
Include: hydrolysis temperature is 53 DEG C, digests 50min under agitation；
4) material after digesting three-level is warming up to 110 DEG C, and 50min is kept to carry out enzyme deactivation, emulsification, homogeneous, and homogenization pressure is
Then 20MPa, the material after being refined are cooled to 80 DEG C for use；
5) material after refinement is spray-dried, the parameter of spray drying includes: that intake air temperature is 175 DEG C, air outlet
Temperature is 75 DEG C, hot air flow 2300m3~2320m3/ h, feed rate 1000L/h, negative pressure is 500- in drying tower
550KPa, centrifuge speed are 11000 turns/min, and the iron rod yam powder after spray drying treatment is vibrated through 30 mesh and is sieved through
Filter, obtains the pure powder of iron rod yam.
Using the pure powder of iron rod yam made from the above method in 85 DEG C of warm water, stirring 30 seconds i.e. can dissolve, and it is static after
Without precipitating, and retain the characteristics such as fresh, fragrant, sweet of iron rod yam, " genuineness " for remaining fresh iron rod yam of high degree
And functional active components.
Embodiment 3
Multistage enzymatic hydrolysis and spray drying technology combine the method for preparing the pure powder of iron rod yam, comprising the following steps:
1) fresh iron rod yam is placed in cleaning machine, is cleaned up with circulating water, then removed the peel again, cleaned, removed the peel, be made
Remove the peel iron rod yam；
2) peeling iron rod yam is put into citric acid solution and impregnates color protection, be then rinsed with water clean, the matter of citric acid solution
Amount concentration is 0.6g/mL, soaking time 12min；After removing the peel iron rod yam color protection treatment, with purified water according to the quality of 1 ︰ 3
It than mixing, is beaten using colloid mill, obtains iron rod yam slurry；
3) saponin enzyme is added in iron rod yam slurry and carries out level-one enzymatic hydrolysis, additive amount of the saponin enzyme in iron rod yam slurry is
0.08%, the process conditions of level-one enzymatic hydrolysis include: that hydrolysis temperature is 52 DEG C, digest 45min under agitation；After level-one enzymatic hydrolysis
Material amylase be added carry out secondary enzymolysis, additive amount of the amylase after level-one enzymatic hydrolysis in material is 0.06%, secondary enzymolysis
Process conditions include: hydrolysis temperature be 85 DEG C, digest 70min under agitation；Flavor is added in material after secondary enzymolysis
Enzyme carries out three-level enzymatic hydrolysis, and additive amount of the food flavor enzyme after secondary enzymolysis in material is 0.10%, the process conditions packet of three-level enzymatic hydrolysis
Include: hydrolysis temperature is 58 DEG C, digests 65min under agitation；
4) material after digesting three-level is warming up to 130 DEG C, and 30min is kept to carry out enzyme deactivation, emulsification, homogeneous, and homogenization pressure is
Then 30MPa, the material after being refined are cooled to 80 DEG C for use；
5) material after refinement is spray-dried, the parameter of spray drying includes: that intake air temperature is 185 DEG C, air outlet
Temperature is 85 DEG C, hot air flow 2300m3~2320m3/ h, feed rate 1050L/h, negative pressure is 500- in drying tower
550KPa, centrifuge speed are 13000 turns/min, and the iron rod yam powder after spray drying treatment is vibrated through 30 mesh and is sieved through
Filter, obtains the pure powder of iron rod yam.
Using the pure powder of iron rod yam made from the above method in 85 DEG C of warm water, stirring 30 seconds i.e. can dissolve, and it is static after
Without precipitating, and retain the characteristics such as fresh, fragrant, sweet of iron rod yam, " genuineness " for remaining fresh iron rod yam of high degree
And functional active components.
Comparative example 1
Processing step difference from example 1 is that, iron rod yam slurry in be not added saponin enzyme carry out level-one enzymatic hydrolysis, directly
Amylorrhexis and flavor enzymatic hydrolysis are carried out, remaining step is same as Example 1, prepares the pure powder of iron rod yam using this method, is spraying
In mist drying process, spray drying tower wall sticking phenomenon is serious, and atomizer is unable to proper atomisation, and blanking is difficult, and the object sprayed
Material has caking phenomenon, and the bath of iron rod yam powder does not dissolve, has precipitating.
Comparative example 2
Processing step difference from example 1 is that, in the parameter of spray drying intake air temperature be 150 DEG C, air outlet
Temperature is 60 DEG C, remaining step prepares the pure powder of iron rod yam with embodiment 1, using this method, spraying in spray-drying process
Drying tower occurs that wall sticking phenomenon is serious, and the material of ejection has caking phenomenon, influences the resolvent quality of iron rod yam powder.
By embodiment and comparative example it is found that the present invention passes through " saponin enzyme-amylase-food flavor enzyme " multistage zymolysis technique and spy
The spray drying for determining technological parameter combines, and can not only completely remain the characteristics such as fresh, fragrant, sweet of iron rod yam, simultaneously
Overcome the technology that iron rod yam magma should not be spray-dried by mucilaginous substance, mucin isoreactivity component content height, large viscosity
Barrier, the pure powder of iron rod yam obtained is soluble and does not precipitate, and has been obviously improved the resolvent quality of product, comprehensive to improve mountain
The product quality of medicinal powder.
The embodiment of the present invention is described above, above description is exemplary, and non-exclusive, and also not
It is limited to disclosed embodiment.Without departing from the scope and spirit of illustrated embodiment, for the art
Many modifications and changes are obvious for those of ordinary skill.
Claims (10)
1. multistage enzymatic hydrolysis and spray drying technology combine the method for preparing the pure powder of iron rod yam, which is characterized in that this method packet
Include following steps:
1) fresh iron rod yam cleaned, removed the peel, peeling iron rod yam is made；
2) it after iron rod yam color protection treatment being removed the peel, then is beaten, obtains iron rod yam slurry；
3) saponin enzyme is added in iron rod yam slurry and carries out level-one enzymatic hydrolysis；Material after level-one enzymatic hydrolysis is added amylase and carries out second level
Enzymatic hydrolysis；Material after secondary enzymolysis is added food flavor enzyme and carries out three-level enzymatic hydrolysis；
4) material of the material after three-level enzymatic hydrolysis through enzyme deactivation, emulsification, homogeneous, after being refined；
5) material after refinement is spray-dried, is sieved, obtains the pure powder of iron rod yam.
2. multistage enzymatic hydrolysis according to claim 1 and spray drying technology combine the method for preparing the pure powder of iron rod yam,
It is characterized in that, peeling iron rod yam is put into citric acid solution and impregnates color protection in step 2, then it is rinsed with water clean.
3. multistage enzymatic hydrolysis according to claim 2 and spray drying technology combine the method for preparing the pure powder of iron rod yam,
It is characterized in that, the mass concentration of citric acid solution is 0.4-0.6g/mL, soaking time 8-15min.
4. multistage enzymatic hydrolysis according to claim 1 and spray drying technology combine the method for preparing the pure powder of iron rod yam,
It is characterized in that, in step 2, by after color protection treatment peeling iron rod yam and purified water mix according to the mass ratio of 1 ︰ 1.5-3
It closes, is beaten using colloid mill.
5. multistage enzymatic hydrolysis according to claim 1 and spray drying technology combine the method for preparing the pure powder of iron rod yam,
It is characterized in that, additive amount of the saponin enzyme in iron rod yam slurry is 0.05-0.08%, the technique item of level-one enzymatic hydrolysis in step 3)
Part includes: that hydrolysis temperature is 48-52 DEG C, digests 35-45min under agitation.
6. multistage enzymatic hydrolysis according to claim 1 and spray drying technology combine the method for preparing the pure powder of iron rod yam,
It is characterized in that, additive amount of the amylase after level-one enzymatic hydrolysis in material is 0.03-0.06%, the work of secondary enzymolysis in step 3)
Skill condition includes: that hydrolysis temperature is 75-85 DEG C, digests 50-70min under agitation.
7. multistage enzymatic hydrolysis according to claim 1 and spray drying technology combine the method for preparing the pure powder of iron rod yam,
It is characterized in that, additive amount of the food flavor enzyme after secondary enzymolysis in material is 0.05-0.10%, the work of three-level enzymatic hydrolysis in step 3)
Skill condition includes: that hydrolysis temperature is 53-58 DEG C, digests 50-65min under agitation.
8. multistage enzymatic hydrolysis according to claim 1 and spray drying technology combine the method for preparing the pure powder of iron rod yam,
It is characterized in that, the material after digesting three-level is warming up to 110-130 DEG C in step 4), 30-50min is kept to carry out enzyme deactivation.
9. multistage enzymatic hydrolysis according to claim 1 and spray drying technology combine the method for preparing the pure powder of iron rod yam,
It is characterized in that, spray drying is spray-dried using boosting centrifugal formula, and technological parameter includes: intake air temperature in step 5)
It is 175-185 DEG C, air outlet temperature is 75-85 DEG C, hot air flow 2300m3~2320m3/ h, feed rate 1000-
1050L/h, negative pressure is 500-550KPa in drying tower, and centrifuge speed is that 11000-13000 turns/min.
10. multistage enzymatic hydrolysis according to claim 9 and spray drying technology combine the method for preparing the pure powder of iron rod yam,
It is characterized in that, intake air temperature is 180 DEG C, air outlet temperature is 80 DEG C, hot air flow 2300m3~2320m3/ h, feeding flow
Amount is 1010L/h, and negative pressure is 500-550KPa in drying tower, and centrifuge speed is 12000 turns/min.
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