CN110122884A - 一种增强免疫力的复合蛋白粉及其制备方法 - Google Patents
一种增强免疫力的复合蛋白粉及其制备方法 Download PDFInfo
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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
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Abstract
本发明公开了一种增强免疫力的复合蛋白粉及其制备方法,属于蛋白粉加工技术领域。该复合蛋白粉由大豆,豌豆,花生,虾壳,菠菜,冬瓜,香菇,木糖醇,低聚果糖,低聚半乳糖,白地霉和红曲霉制备而成。本发明还提供了该复合蛋白粉的制备方法,该方法是将大豆、豌豆、花生和虾壳混合后研磨,然后加水浸提,离心收集上清液,对上清液进行酸沉得蛋白质沉淀物,将菠菜、冬瓜和香菇制备成蔬菜浆料,然后加入白地霉,静置后经脱色处理后与蛋白质沉淀物混合,再加入木糖醇、低聚果糖、低聚半乳糖和红曲霉,调节pH至中性,经超声灭菌和喷雾干燥得复合蛋白粉。本发明复合蛋白粉具有增强免疫力的功效,本发明复合蛋白粉及其制备方法适用于蛋白粉加工。
Description
技术领域
本发明涉及一种增强免疫力的复合蛋白粉及其制备方法,属于蛋白粉加工技术领域。
背景技术
蛋白质是人体不可缺少的七大重要营养素之一。人体通过日常的动物性食物和植物性食物来摄取动物性蛋白以及植物性蛋白。随着人们的健康意识日益增强以及收入水平的提高,正常的膳食途径已不能满足对蛋白质量的需求,也不符合人们饮食健康的消费要求。因此,人们通过对含有蛋白质的动物性食物或植物性食物进行加工,提取出高纯度的蛋白质原料,此蛋白质原料再被广泛用于食品、医药、保健品等行业进行生产加工,通过其产品进行更健康方式的蛋白质摄取。
另外,现如今由于社会发展节奏快,人们作息不稳定,工作生活中过于疲劳,日夜作息混乱,并且在日常饮食中营养的摄入不均衡等原因,导致人体免疫力变差,易生病,严重影响到国民的身体素质水平,所以日常生活中单一的蛋白质的摄取已经无法满足人们的身体需求。大豆加工成大豆蛋白粉后由于水溶性蛋白大多在加工过程中被去除,剩余的大豆蛋白粉多为碱溶性蛋白,而碱溶性蛋白不容易被人体吸收。
发明内容
为解决提高人体免疫力和蛋白质吸收效率低的问题,本发明提供了一种增强免疫力的复合蛋白粉及其制备方法,采用的技术方案如下:
本发明的目的在于提供一种复合蛋白粉,该复合蛋白粉由以下重量份的原料制成:大豆40份-50份,豌豆10份-20份,花生4份-6份,虾壳2份-4份,菠菜3份-6份,冬瓜4份-6份,香菇2份-4份,木糖醇1份-2份,低聚果糖1份-2份,低聚半乳糖1份-3份,白地霉1份-2份和红曲霉0.2份-0.8份。
最优地,所述复合蛋白粉由以下重量份的原料制成:大豆45份,豌豆11份,花生5份,虾壳3份,菠菜4.5份,冬瓜5份,香菇3份,木糖醇1.5份,低聚果糖1.5份,低聚半乳糖2份,白地霉1.5份和红曲霉0.5份。
本发明还提供了一种上述复合蛋白粉的制备方法,该制备方法包括以下步骤:
1)将大豆、豌豆、花生和虾壳混合后研磨,过筛得混合料;
2)向步骤1)所得混合料加入去离子水,调节pH值至8.0-9.0,在35℃-45℃温度下进行浸提,冷却至室温后离心,收集上清液;
3)将步骤2)所得上清液的pH值调节至3.8-4.3进行酸沉,离心收集蛋白质沉淀物;
4)将菠菜、冬瓜进行榨汁处理,收集液体得混合蔬菜汁,将混合蔬菜汁与香菇混合后进行研磨,得蔬菜浆料;
5)向步骤4)所得蔬菜浆料中加入白地霉,搅拌均匀后静置,得混合浆料;
6)向步骤5)所得混合浆料中加入去离子水,经脱色处理后得到混合溶液;
7)将步骤3)所得蛋白质沉淀物加入到步骤6)所得混合溶液中,然后再加入木糖醇、低聚果糖、低聚半乳糖和红曲霉,搅拌均匀后调节溶液的pH至中性,然后进行超声灭菌,
超声灭菌后进行喷雾干燥,获得复合蛋白粉。
优选地,步骤1)所述大豆和豌豆在混合之前先经过20℃-30℃的清水浸泡5h-6h。最优地,步骤1)所述大豆和豌豆在混合之前先经过26℃的清水浸泡5.5h。
优选地,步骤1)所述过筛是过80目-100目筛。最优地,所述过筛是过90目筛。
优选地,步骤2)所述浸提的时间为60min-70min。最优地,步骤2)所述浸提的时间为65min。
优选地,步骤2)所述离心是在4000r/min下离心15min。
优选地,步骤3)所述酸沉的时间为15min-20min。最优地,步骤3)所述酸沉的时间为
20min。
优选地,步骤3)所述离心是在3500r/min下离心15min。
优选地,步骤5)所述静置的温度为30℃-40℃,静置时间为3h-4h,且在静置过程中每隔40min翻动一次物料。最优地,步骤5)所述静置的温度为35℃,静置时间为3.5h,且在静置过程中每隔40min翻动一次物料。
优选地,步骤6)所述脱色处理是向混合浆料中通入二氧化氯0.8g/100ml进行脱色。
优选地,步骤7)所述搅拌是在30℃-40℃下搅拌10min-15min。最优地,步骤7)所述搅拌是在35℃下搅拌12min。
本发明有益效果:
(1)本发明采用大豆、豌豆、花生和虾壳混合研磨,其中大豆和花生含有丰富的蛋白质,虾壳中含有丰富的磷和硒,在经过混合研磨、浸提和酸沉等工艺后,能有效提升蛋白质的溶解性利于人体吸收各类营养物质。本发明制备的蛋白粉,溶解度高达98%,人体吸收率是传统工艺加工大豆蛋白粉的1.5倍以上。
(2)本发明添加有菠菜、冬瓜和香菇的研磨浆料,并且在浆料中添加有白地霉,有效分解植物中的果胶和油脂,提升浆料的维生素和微量元素的纯度,与香菇中的香菇多糖配合,能有效提升人体免疫力。此外,白地霉可以将大分子蛋白分解成小分子多肽,更易于人体吸收。
(3)本发明添加有低聚果糖和低聚半乳糖,两者均为双歧因子,能有效促进人体自身固有双歧杆菌的生长繁殖,双歧杆菌在人体肠内发酵后可产生乳酸和醋酸,能提高钙、磷、铁的利用率,具有治疗慢性腹泻、治疗便秘、保护肝脏、防治心血管疾病、改善乳糖消化等的作用,从而综合提升人体抗病能力。
具体实施方式
下面结合具体实施例对本发明做进一步说明,但本发明不受实施例的限制。
实施例1:
本实施例提供了一种复合蛋白粉,由以下重量份的原料制成:大豆40份、豌豆20份、花生4份、虾壳2份、菠菜3份、冬瓜4份、香菇2份、木糖醇1份、低聚果糖1份、低聚半乳糖1份、白地霉1份、红曲霉0.2份。
该复合蛋白粉的制备方法,按照以下步骤进行:
(1)将大豆和豌豆先用水温为20℃的清水浸泡6h,然后将大豆、豌豆、花生和虾壳混合后加入研磨机中,进行研磨处理,将研磨后的浆料置于通风处,干燥2-3h后再次于研磨机中研磨,过80目筛,得混合料;
(2)将混合料加入一倍体积去离子水,混合后使用1mol/L氢氧化钠溶液调节PH至8.0,在35℃温度下浸提60min,冷却至室温后置于离心机中在离心机的转速为4000r/min离心处理15min,收集上清液备用;
(3)采用1mol/L盐酸溶液将步骤(2)中的上清液的PH值调节至4.3进行酸沉15min,后于离心机中在离心机的转速为3500r/min下离心15min,得蛋白质沉淀物备用;
(4)将菠菜、冬瓜混合后放入榨汁机中,榨汁处理(不加水,直接榨汁),收集液体得到混合蔬菜汁,将混合蔬菜汁与香菇混合后加入研磨机中,得到蔬菜浆料备用;
(5)向步骤(4)中的蔬菜浆料中加入白地霉搅拌均匀,在30℃下静置4h,并且在静置过程中,每隔40min翻动一次物料,得混合浆料;
(6)将步骤(5)中的混合浆料加入一倍体积的去离子水,搅拌均匀通入二氧化氯进行脱色,得到混合溶液备用;其中二氧化氯的添加量为0.8g/100mL;
(7)将步骤(3)中的蛋白质沉淀物加入到步骤(6)中的混合溶液里,再加入木糖醇、低聚果糖、低聚半乳糖和红曲霉,30℃搅拌10min,采用0.5mol/L氢氧化钠溶液调节溶液PH至中性,放入超声灭菌机中进行超声灭菌,灭菌完成后进行喷雾干燥,得到复合蛋白粉。
实施例2:
本实施例提供了一种复合蛋白粉,由以下重量份的原料制成:大豆50份、豌豆10份、花生6份、虾壳4份、菠菜6份、冬瓜6份、香菇4份、木糖醇2份、低聚果糖2份、低聚半乳糖3份、白地霉2份、红曲霉0.8份。
该复合蛋白粉的制备方法,按照以下步骤进行:
(1)将大豆和豌豆先用水温为25℃的清水浸泡5.5h,然后将大豆、豌豆、花生和虾壳混合后加入研磨机中,进行研磨处理,将研磨后的浆料置于通风处,干燥2-3h后再次于研磨机中研磨,过100目筛,得混合料;
(2)将混合料加入一倍体积去离子水,混合后使用1mol/L氢氧化钠溶液调节PH至9.0,在45℃温度下浸提70min,冷却至室温后置于离心机中在离心机的转速为4000r/min离心处理15min,收集上清液备用;
(3)采用1mol/L盐酸溶液将步骤(2)中的上清液的PH值调节至4.3进行酸沉20min,后于离心机中在离心机的转速为3500r/min下15min,得蛋白质沉淀物备用;
(4)将菠菜、冬瓜混合后放入榨汁机中,榨汁处理(不加水,直接榨汁),收集液体得到混合蔬菜汁,将混合蔬菜汁与香菇混合后加入研磨机中,得到蔬菜浆料备用;
(5)向步骤(4)中的蔬菜浆料中加入白地霉搅拌均匀,在40℃下静置3h,并且在静置过程中,每隔40min翻动一次物料,得混合浆料;
(6)将步骤(5)中的混合浆料加入一倍体积的去离子水,搅拌均匀通入二氧化氯进行脱色,得到混合溶液备用;其中二氧化氯的添加量为0.8g/100mL;
(7)将步骤(3)中的蛋白质沉淀物加入到步骤(6)中的混合溶液里,再加入木糖醇、低聚果糖、低聚半乳糖和红曲霉,40℃搅拌15min,采用0.5mol/L氢氧化钠溶液调节溶液PH至中性,放入超声灭菌机中,进行超声灭菌,灭菌后进行喷雾干燥,得到复合大豆蛋白粉。
实施例3:
本实施例提供了一种复合大豆蛋白粉,所述蛋白粉由以下重量份的原料制成:大豆45份、豌豆15份、花生5份、虾壳3份、菠菜4.5份、冬瓜5份、香菇3份、木糖醇1.5份、低聚果糖1.5份、低聚半乳糖2份、白地霉1.5份、红曲霉0.5份。
该复合大豆蛋白粉的制备方法,按照以下步骤进行:
(1)将大豆和豌豆先用水温为30℃的清水浸泡5h,然后将大豆、豌豆、花生和虾壳混合后加入研磨机中,进行研磨处理,将研磨后的浆料置于通风处,干燥2-3h后再次于研磨机中研磨,过80目筛,得混合料;
(2)将混合料加入一倍体积去离子水,混合后使用1mol/L氢氧化钠溶液调节PH至8.5,在40℃温度下浸提65min,冷却至室温后置于离心机中在离心机的转速为4000r/min离心处理15min,收集上清液备用;
(3)采用1mol/L盐酸溶液将步骤(2)中的上清液的PH值调节至4.3进行酸沉12min,后于离心机中在离心机的转速为3500r/min下离心处理15min,得蛋白质沉淀物备用;
(4)将菠菜、冬瓜混合后放入榨汁机中,榨汁处理(不加水,直接榨汁),收集液体得到混合蔬菜汁,将混合蔬菜汁与香菇混合后加入研磨机中,得到蔬菜浆料备用;
(5)向步骤(2)中的蔬菜浆料中加入白地霉搅拌均匀,在35℃下静置3.5h,并且在静置过程中,每隔40min翻动一次物料,得混合浆料;
(6)将步骤(5)中的混合浆料加入一倍体积的去离子水,搅拌均匀通入二氧化氯进行脱色,得到混合溶液备用;
(7)将步骤(3)中的蛋白质沉淀物加入到步骤(6)中的混合溶液里,再加入木糖醇、低聚果糖、低聚半乳糖和红曲霉,35℃搅拌12min,采用0.5mol/L氢氧化钠溶液调节溶液PH至中性,放入超声灭菌机中,进行超声灭菌,灭菌后进行喷雾干燥,得到本发明复合大豆蛋白粉。
经过1000例临床试验证明,本方法生产的蛋白粉增强免疫力效果明显,其中有868例试验人员在服用3个月的蛋白粉后,明显感觉到身体状态变好。
虽然本发明已以较佳的实施例公开如上,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,都可以做各种改动和修饰,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)
1.一种复合蛋白粉,其特征在于,所述复合蛋白粉由以下重量份的原料制成:大豆40份-50份,豌豆10份-20份,花生4份-6份,虾壳2份-4份,菠菜3份-6份,冬瓜4份-6份,香菇2份-4份,木糖醇1份-2份,低聚果糖1份-2份,低聚半乳糖1份-3份,白地霉1份-2份和红曲霉0.2份-0.8份。
2.根据权利要求1所述的复合蛋白粉,其特征在于,所述复合蛋白粉由以下重量份的原料制成:大豆45份,豌豆11份,花生5份,虾壳3份,菠菜4.5份,冬瓜5份,香菇3份,木糖醇1.5份,低聚果糖1.5份,低聚半乳糖2份,白地霉1.5份和红曲霉0.5份。
3.一种权利要求1或2所述的复合蛋白粉的制备方法,其特征在于,包括以下步骤:
1)将大豆、豌豆、花生和虾壳混合后研磨,过筛得混合料;
2)向步骤1)所得混合料加入去离子水,调节pH值至8.0-9.0,在35℃-45℃温度下进行浸提,冷却至室温后离心,收集上清液;
3)将步骤2)所得上清液的pH值调节至3.8-4.3进行酸沉,离心收集蛋白质沉淀物;
4)将菠菜、冬瓜进行榨汁处理,收集液体得混合蔬菜汁,将混合蔬菜汁与香菇混合后进行研磨,得蔬菜浆料;
5)向步骤4)所得蔬菜浆料中加入白地霉,搅拌均匀后静置20min,弃去沉淀,得混合浆料;
6)向步骤5)所得混合浆料中加入去离子水,经脱色处理后得到混合溶液;
7)将步骤3)所得蛋白质沉淀物加入到步骤6)所得混合溶液中,然后再加入木糖醇、低聚果糖、低聚半乳糖和红曲霉,搅拌均匀后调节溶液的,pH至中性,然后进行超声灭菌,超声灭菌后进行喷雾干燥,获得复合蛋白粉。
4.根据权利要求3所述的制备方法,其特征在于,步骤1)所述大豆和豌豆在混合之前先经过20℃-30℃的清水浸泡5h-6h;步骤1)所述过筛是过80目-100目筛。
5.根据权利要求3所述的制备方法,其特征在于,步骤2)所述浸提的时间为60min-70min。
6.根据权利要求3所述的制备方法,其特征在于,步骤3)所述酸沉的时间为15min-20min。
7.根据权利要求3所述的制备方法,其特征在于,步骤2)所述离心是在4000r/min下离心15min;步骤3)所述离心是在3500r/min下离心15min。
8.根据权利要求3所述的制备方法,其特征在于,步骤5)所述静置的温度为30℃-40℃,静置时间为3h-4h,且在静置过程中每隔40min翻动一次物料。
9.根据权利要求3所述的制备方法,其特征在于,步骤6)所述脱色处理是向混合浆料中通入二氧化氯0.8g/100mL进行脱色。
10.根据权利要求3所述的制备方法,其特征在于,步骤7)所述搅拌是在30℃-40℃下搅拌10min-15min。
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