CN110638018A - 一种火麻蜂蜜粉的制备方法 - Google Patents
一种火麻蜂蜜粉的制备方法 Download PDFInfo
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- CN110638018A CN110638018A CN201910960570.8A CN201910960570A CN110638018A CN 110638018 A CN110638018 A CN 110638018A CN 201910960570 A CN201910960570 A CN 201910960570A CN 110638018 A CN110638018 A CN 110638018A
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Abstract
本发明属于火麻食品制备技术领域,具体涉及一种火麻蜂蜜粉的制备方法。本发明包括以下步骤:(1)调配料液;(2)均质,将料液进行均质;(3)乳化,料液中加入乳化剂,充分搅拌获得混合物,用剪切机对混合物告诉剪切进行乳化;(4)喷雾干燥。本发明增加蜂蜜了营养价值,产品中所含有的多糖具有抗癌、抗炎、保护心血管、提高身体免疫力等多种功效作用,尤其火麻多糖,还具有润肠通便、排毒等作用。本发明料液中添加的麦芽糖糊精、β‑环糊精、明胶以及火麻胶、火麻多糖溶解性好,吸湿性低,起到降低蜂蜜粉吸湿性的作用。
Description
技术领域
本发明属于火麻食品制备技术领域,具体涉及一种火麻蜂蜜粉的制备方法。
背景技术
蜂蜜是一种粘稠、透明或半透明的胶装液体,其主要成分是葡萄糖和果糖等单糖,很容易被人体吸收,此外蜂蜜还含人体细胞、组织和器官所需要的各种营养物质,且能产生大量热量而不含有脂肪,因此蜂蜜被认为是一种天然的滋补品。蜂蜜作为一种高粘度胶状流体,其中的酸性成分可与金属容器发生反应而引起腐蚀,另外,蜂蜜易受季节和温度的影响,夏季温度过高,导致蜂蜜中大部分还原糖发酵转化成酸,贮存时间有限;冬季过冷,如在15℃以下,蜂蜜易出现不完全结晶,影响其冲调性与品质均一性,给蜂蜜的运输、贮藏和食用带来诸多不方便。食品加工行业为了解决液体蜂蜜含水量高、受潮性强、不易储藏和运输以及难以保证食品卫生、安全、稳定性等问题,研制开发了以天然蜂蜜味主要原料的蜂蜜粉,既保留了液体蜂蜜的营养价值,又便于长时间运输和贮藏以及后期深加工利用。蜂蜜粉常用的固化技术为加热烘制、真空干燥、真空冷冻干燥、结晶法、加热辊压法中,蜂蜜在长时间受热时损失较多的功能性成分,需要的周期长。
火麻籽营养成分丰富,含有蛋白质20%-25%,可溶性火麻籽的蛋白质量一般约为30%,而脱壳后籽仁的蛋白质含量超过40%。火麻籽蛋白中含有21种氨基酸,其中包括人体必需的8种氨基酸。火麻籽蛋白中有近2/3是麻仁球蛋白,麻仁球蛋白可以促进人体的消化吸收;此外还含有2/3为白蛋白。火麻籽蛋白中精氨酸约为18.8mg/g,甘氨酸约为9.7mg/g,含量较高。精氨酸可维持婴幼儿正常的生长与发育。最重要的是,火麻籽蛋白极易于被人体吸收,而且不会引起胃胀、反胃和过敏反应等优点,因此火麻籽蛋白对婴幼儿、老年人、病愈群体、体弱消瘦人群的营养补充很有帮助。火麻蛋白经水解为蛋白肽,蛋白肽具有火麻籽蛋白所不具备的良好溶解性、对算或热的稳定性,以及黏度低等理化性质;而且具有易吸收、降血压、降血糖、抗氧化等多种生理功能,可用于营养食品、功能保健食品和运动员食品等。
黑龙江省科学院在纤维、籽用和籽、纤兼用新品种选育的基础上,开展药用型工业大麻资源创新及新品种选育,以高大麻二酚(CBD)含量为主要选择目标,快速选育出高CBD含量的药用型工业大麻新品种,为工业用大麻在医药领域的开发利用提新品种。在研究中以科学快速的选育技术与标准检测相结合,以高CBD含量和THC含量低为定向性选择目标,选择叶片和花序中CBD含量≥1%,THC含量<0.3%植株,并通过至少4个生长周期的CBD、THC含量的测试,确定品种遗传性状的稳定性。目前已经培育筛选出2个高CBD含量的药用工业用大麻新品系。品系的主要特性见表1
表1黑龙江省科学院大庆分院选育的高CBD含量的药用工业用大麻新品系性状
品系代号 | 植株类型 | 雄花花色 | 雌花花色 | CBD含量(%) | THC含量(%) |
CBD1 | 雌雄异株 | 黄绿色 | 绿色 | 1.0780 | 0.0903 |
CBD2 | 雌雄异株 | 黄绿色 | 绿色 | 1.0470 | 0.0918 |
CBD无毒无害,众所周知保健产品“头号大敌”便是原料天生所蕴含的微量毒素,日积月累下会导致无穷隐患。CBD则以绿色植物科学萃取杜绝隐患,从医疗保健的角度来看CBD的存在及发展,就是人类在健康领域的一种无法复制的革命创举。CBD是由麻类植物中提取的天然成分,具有极高的药用价值,对人体的几乎每一个器官都能起到正面的作用,能令身心逐渐恢复平衡,提供圆润,沉稳,和轻松的感觉,不会对任何神经认知系统产生丝毫影响。世界卫生组织公布,在大麻二酚CBD中没有发现任何不利于健康的因子,自然生成的CBD,不管用在人类或是动物中都是安全的,且不会对公共健康产生负面影响。为此,2018年1月1日起,世界反兴奋剂机构(WADA)已经正式把大麻二酚(CBD)从“违禁物质清单”中删除。
经过检索,发明人共检索出CN201010203752.X的营养强化蜂蜜专利文件、CN201510548276.8的一种发芽糙米制备的粉体酵素食品的专利文件以及2005年《中国养蜂》杂志的vol.56No.11的验方三则中得到过记载,但是上述文件并未有效的将火麻的营养物质与蜂蜜结合在一起,同时,在火麻加工过程中还存在诸多问题,需要解决。
发明内容
本发明的目的在于提供一种火麻蜂蜜粉的制备方法。
本发明的目的是这样实现的:
一种火麻蜂蜜粉的制备工艺,包括以下步骤:
(1)调配料液,按重量份数计,称取10-13份麦芽糖糊精、1-3份β-环糊精、1-3份明胶、5-8份火麻多糖,加水混合均匀后,加入80-95份蜂蜜,混合均匀后,加水调节固形物含量达20-30%,得到料液;所述的火麻多糖采用如下步骤制备:
(1.1)称取火麻籽700g,去皮、进行微波处理脱毒后将其进行破碎至粉末状;
(1.2)用浓度为75%的乙醇溶液浸泡脱脂,并用磁力搅拌器持续搅拌35min,然后用转速为4500r/min的离心机离心35min,去掉上清液,收集沉淀得到脱脂粉末;
(1.3)重复步骤(1.2)四次以上;
(1.4)用800ml的蒸馏水在室温下对脱脂粉末进行抽提,并不断搅拌3h,用转速4500r/min的离心机离心45min,收集上清液;
(1.5)重复步骤(1.4)3次以上,合并上述所有上清液,再减压浓缩,得到火麻籽提取浓缩液;
(1.6)加入缓冲溶液和抑菌剂甲苯,调节浓缩液的pH值在5.5-6之间,温度控制在36-37℃之间,升温灭酶后,用透析袋进行72h流水透析,除去小分子杂质色素,将透析袋内液进行冷冻干燥,得到干燥品粗多糖;
(2)均质,将料液进行均质;
(3)乳化,料液中加入乳化剂,充分搅拌获得混合物,用剪切机对混合物告诉剪切进行乳化;
(4)喷雾干燥,对乳化后的料液进行喷雾干燥,气体压力为0.1MPa,进风温度为170-190℃,出风温度为70-80℃,进料量为5-8ml/s,得到蜂蜜粉。
所述的调配料液中加入2-3份海索草提取物。
所述的调配料液中加入2-5份异麦芽酮糖。
所述的调配料液中加入1-2份树兰花酊。
所述的进风温度为190℃,出风温度为80℃,进料量为6ml/s。
所述的进风温度为170℃,出风温度为8ml/s。
所述的乳化剂为变性淀粉、大豆卵磷脂、酪蛋白酸钠、蔗糖酯或乳清蛋白的一种或多种的混合。
所述的剪切乳化采用剪切乳化机,乳化时间为3-5min,乳化速度为9000-11000r/min。
所述均质采用高压均质机进行二级均质,第一次均质压力为40-50Mpa,第二次均质压力为20-30Mpa。
本发明的有益效果在于:
本发明的火麻粉可补充蜂蜜所缺少的蛋白质含量,使蜂蜜的营养更丰富,而且火麻蛋白更接近人体蛋白,容易吸收,并没有过敏反应。增加蜂蜜了营养价值,产品中所含有的多糖具有抗癌、抗炎、保护心血管、提高身体免疫力等多种功效作用,尤其火麻多糖,还具有润肠通便、排毒等作用。本发明料液中添加的麦芽糖糊精、β-环糊精、明胶以及火麻胶、火麻多糖溶解性好,吸湿性低,起到降低蜂蜜粉吸湿性的作用。β-环糊精为白色或几乎白色的结晶固定或结晶性粉末,分子内部具有疏水性空腔,其能与有机物分子形成络合物,能包埋蜂蜜中的热敏性成分和呈香物质,在喷雾中起到保护热敏性物质和呈香物质,制备的蜂蜜粉热敏性物质损失较少,蜂蜜的香气保留较多。本发明火麻籽提炼多糖后,其剩余的籽粕制粉,提高火麻籽利用率。
本发明具有高含量的CBD成分,具有很好的保健功能;本方法制成的火麻蜂蜜粉,可促进火麻籽有效成分高效吸收,无需添加其他稳定剂;通过在蜂蜜中添加火麻籽粉能增加蛋白含量,改善蜂蜜中的营养构成比,增加ω-3多不饱和脂肪酸的含量,使ω-3及ω-6的比例更加合理,更容易被人体吸收。本发明采用温水预处理火麻籽,有助于后续火麻籽做成精粉的颗粒更均匀。火麻籽中的多不饱和脂肪酸及膳食纤维可以有效延缓衰老、防止心血管疾病、促进大脑发育、抗炎以及抗癌、降低血黏度、保持心脏的活力和大脑思维敏捷、保持消化道通畅健康。
附图说明
图1为本发明方法流程图;
图2为添加1,2,3,4,5-戊五醇保护剂固态碱性蛋白酶不同温度的活性对比;
图3为固态碱性蛋白酶不同温度的活性对比;
图4为液态碱性蛋白酶不同温度的活性对比;
图5为添加1,2,3,4,5-戊五醇保护剂固态碱性蛋白酶不同温度的活性对比;
图6为火麻清液脱色效果图。
具体实施方式
下面结合附图对本发明做进一步描述。
本发明提出一种火麻蜂蜜粉的制备方法,其基本的步骤如下:
一种火麻蜂蜜粉的制备工艺,包括以下步骤:
步骤一:火麻多糖的制备
称取火麻籽,去皮后将其进行破碎至粉末状,用乙醇溶液浸泡脱脂,并用磁力搅拌器持续搅拌,然后用离心机离心,去掉上清液,收集沉淀得到脱脂粉末。上述过程依次进行4次。然后用蒸馏水在室温下对脱脂粉末进行抽提,并不断搅拌,再用离心机离心,收集上清液,所得的沉淀将继续用蒸馏水在室温下进行抽屉,再上述过程依次进行4次,合并上清液,再减压浓缩,得到火麻种子提取浓缩液。
用缓冲溶液和抑菌剂甲苯,调节浓缩液的pH值,温度控制在36-37℃之间,即动物的体温,因为胃蛋白酶在此条件下的活力最大,上述过程的主要目的将蛋白质大分子充分分解为氨基酸等小分子,而保留大分子多糖。升温灭酶后,接着用透析袋进行流水透析,除去小分子杂质色素,将透析袋内液进行冷冻干燥,最后得到干燥品粗多糖。
步骤二:均质,将料液于20MPa的均质压力下进行均质;
步骤三:喷雾干燥,对均质后的料液进行喷雾干燥,气体压力为0.1MPa,进风温度为170-190℃,出风温度为70-80℃,进料量为5-8ml/s,得到蜂蜜粉。
所述调配料液,按重量份数计,称取10-12份麦芽糖糊精、1-2份β-环糊精、1-2份明胶、5-8份火麻多糖,加水混合均匀后,加入80-95份蜂蜜,混合均匀后,加水调节固形物含量达20-25%,得到料液。
均质过程中,将料液温度控制在30-40℃,于20MPa的均质压力下进行均质。
进风温度为190℃,出风温度为80℃,进料量为6ml/s;或者进风温度为170℃,出风温度为8ml/s。
下面结合本发明的技术方案给出如下实施例。
实施例1
一种火麻蜂蜜粉的制备工艺,包括以下步骤:
(1)调配料液,按重量份数计,称取10-13份麦芽糖糊精、1-3份β-环糊精、1-3份明胶、5-8份火麻多糖,加水混合均匀后,加入80-95份蜂蜜,混合均匀后,加水调节固形物含量达20-30%,得到料液;所述的火麻多糖采用如下步骤制备:
(1.1)称取火麻籽700g,去皮、进行微波处理脱毒后将其进行破碎至粉末状;
(1.2)用浓度为75%的乙醇溶液浸泡脱脂,并用磁力搅拌器持续搅拌35min,然后用转速为4500r/min的离心机离心35min,去掉上清液,收集沉淀得到脱脂粉末;
(1.3)重复步骤(1.2)四次以上;
(1.4)用800ml的蒸馏水在室温下对脱脂粉末进行抽提,并不断搅拌3h,用转速4500r/min的离心机离心45min,收集上清液;
(1.5)重复步骤(1.4)3次以上,合并上述所有上清液,再减压浓缩,得50ml的火麻籽提取浓缩液;
(1.6)加入缓冲溶液和抑菌剂甲苯,调节浓缩液的pH值在5.5-6之间,温度控制在36-37℃之间,升温灭酶后,用透析袋进行72h流水透析,除去小分子杂质色素,将透析袋内液进行冷冻干燥,得到干燥品粗多糖;
(2)均质,将料液于下进行均质;
(3)乳化,料液中加入乳化剂,充分搅拌获得混合物,用剪切机对混合物告诉剪切进行乳化;
(4)喷雾干燥,对均质后的料液进行喷雾干燥,气体压力为0.1MPa,进风温度为170-190℃,出风温度为70-80℃,进料量为5-8ml/s,得到蜂蜜粉。
抽提时,加入碱性蛋白酶,在温度55-65℃调节pH值为8-11,加酶量为脱脂粉末的3-5%,料液比为1:5,时间为2-4h的条件下,进行第一次酶解;所述的碱性蛋白酶,是固态化的碱性蛋白酶,碱性蛋白酶的制作步骤如下:首先使用PH值为6.5的磷酸溶液配置15ml琼脂糖的质量分数为3%的琼脂糖-磷酸溶液;在微波条件下沸腾5min以上,然后冷却至室温,加入60g/L的碱性蛋白质酶溶液2ml,冷却至13-16℃呈凝胶状,切割成1cm*1cm小块,3-7℃保存为固态化的碱性蛋白酶。达到第一次酶解时间后,高温灭酶,冷却后调节pH为5,再加入木瓜蛋白酶,在温度70-80℃,加酶量0.4-0.6%,进行第二次酶解,1-2h后,高温灭酶,冷却;在第一次酶解结束后将琼脂糖块筛出,在进行第二次酶解时所述的木瓜蛋白酶是固态化的木瓜蛋白酶,木瓜蛋白酶的制作步骤如下:首先使用PH值为7.5的磷酸溶液配置15ml琼脂糖的质量分数为3%的琼脂糖-磷酸溶液;在微波条件下沸腾5min以上,然后冷却至室温,加入65g/L的碱性蛋白质酶溶液2ml,冷却至10-14℃呈凝胶状,切割成1cm*1cm小块,2-5℃保存为固态化的木瓜蛋白酶。上述固态化材料在切割成1cm*1cm小块后,低温保存之前向碱性蛋白酶或木瓜蛋白酶加入质量分数为0.15%的1,2,3,4,5-戊五醇溶液作为保护剂,浸泡5min以上。
本发明提出二次蛋白酶水解的方法,将火麻蛋白水解成小分子肽更易于人体吸收,避免过敏反应。同时本发明提出的碱性蛋白酶和木瓜蛋白酶,在温度55-65℃左右的条件下进行酶解,传统的酶解手段多直接采用液态的酶制剂进行酶化,即配置好蛋白酶溶液,混合进入蛋白质进行液态酶解,蛋白质酶解速度从40℃到70℃时有一个明显的降速波动,因为超过60℃以后,碱性蛋白酶的活性显著下降,因此为了保证酶活性,应当使酶解过程处于一个较低的事宜温度,如40-50℃,但是一旦温度过低,火麻蛋白的性态趋于稳定甚至凝固,且随着温度降低,酶解反应速度会降低,不利于酶解;温度过高,蛋白质出现变态反应,也会呈现固态属性,影响蛋白质的有效保存,降低了本发明蛋白质的含量,降低了保健功能。因此对于液态的酶制剂来说,反应条件要求较苛刻,容易受到高温、酸碱等因素影响而导致失活失效,同时游离酶在反应体系中难以回收重复利用,因此在大规模工业化生产中的应用受到限制。另外本发明催化过程中的蛋白酶可能是在碳二亚胺的作用下,酶与酶之间发生交联作用,使蛋白酶的酶活力反而受到限制,影响了催化水解底物。因此本发明提出将蛋白酶进行固态化,将其分子锁定在固态化结构中使蛋白酶活性中心受到保温层的保护,提高了对温度变化的稳定性,同时能够将蛋白酶分子定位化避免了交联作用。
所以本发明提出控制蛋白酶的固态化步骤:首先使用PH值为6的磷酸溶液配置15ml琼脂糖的质量分数为3%的琼脂糖-磷酸溶液;在微波条件下沸腾5min以上,然后冷却至室温,加入60g/L的碱性蛋白质酶溶液2ml,冷却至13-16℃呈凝胶状,切割成1cm*1cm小块,3-7℃保存即可。本发明所述的碱性蛋白酶即是固态化至琼脂糖胶块中。
在第一次酶解结束后需要将琼脂糖块筛出,再进行第二次酶解。二次酶解过程中的木瓜蛋白酶也采用上述方法进行固态化,具体为:首先使用PH值为7.5的磷酸溶液配置15ml琼脂糖的质量分数为3%的琼脂糖-磷酸溶液;在微波条件下沸腾5min以上,然后冷却至室温,加入65g/L的碱性蛋白质酶溶液2ml,冷却至10-14℃呈凝胶状,切割成1cm*1cm小块,2-5℃保存即可。本发明所述的木瓜蛋白酶即是固态化至琼脂糖胶块中。
木瓜蛋白酶简称木瓜酶,又称为木瓜酵素。是利用未成熟的番木瓜果实中的乳汁,采用现代生物工程技术提炼而成的纯天然生物酶制品。它是一种含巯基(-SH)肽链内切酶,具有蛋白酶和酯酶的活性,有较广泛的特异性,对动植物蛋白、多肽、酯、酰胺等有较强的水解能力,同时,还具有合成功能,能把蛋白水解物合成为类蛋白质。
对于本发明加入的琼脂糖Agarose,缩写为AG,是琼脂中不带电荷的中性组成成份,也译为琼胶素或琼胶糖。琼胶糖化学结构是由1,3连结的β-D-半乳糖和1,4连结的3,6-内醚-L-半乳糖交替连接起来的长链构成。在食品工业中可用于生产:水晶软糖、定型软糖、水产品、肉类罐头、果汁饮料、果肉饮料、米酒饮料、乳品饮料、精品、乳品蛋糕。琼脂糖的加入不仅能够使蛋白酶固态化,其残留物会在后续的加工中分解,无残留,利于食用加工。
本发明结合液态酶解反应设计了实验,分别使用相同质量(50mg)的液态和固态碱性蛋白酶对相同质量(15mg)的火麻蛋白的料液进行酶解,来反应两种方法的效果,如2表所示:
同时也对不同性态的蛋白酶进行了活性测量,由于数据量过多,且碱性蛋白酶和木瓜蛋白酶的数据趋势相似,因此这里仅给出碱性蛋白酶的全数据和木瓜蛋白酶的典型数据,如表3-6,图2-5所示。
通过分析可知,固态蛋白酶的活性能够在一定时间内稳定在70%以上,而不使用本发明方法的酶解过程,活性下降极快,因此本发明方法的效果明显。此外因为蛋白酶固态化之后,很容易脱水,导致蛋白酶的本身的空间结构产生坍塌,进而丧失酶活力,因此在冷冻存的之前加入质量分数为0.15%的1,2,3,4,5-戊五醇溶液作为保护剂,降低脱水过程对碱性蛋白酶活性的影响。再将琼脂糖胶块放入质量分数为0.15%的1,2,3,4,5-戊五醇溶液中浸泡5min以上,取出冷藏成琼脂糖胶块,经过分析,本发明保护剂有效解决的琼脂糖固态化后脱水的问题,保证固态化空间结构的稳定,避免酶活性的损失。而1,2,3,4,5-戊五醇和琼脂糖都能够有效提高本发明的口感,可以说既能够提高本发明性能又兼具口感的方案,发明人目前仍未发现有其他的技术体系能够解决。
需要指出的是,本发明中所提到的使用琼脂糖作为固态化蛋白酶载体,同时使用1,2,3,4,5-戊五醇溶液作为保护剂的技术在背景技术中提出的现有技术均没有记载,而本领域技术人员也没有启示提出二次固态化酶解,并使用保护剂提高酶解效率的方案,本方案具备的提高酶解效率,提升口感,增加营养的效果是根据现有技术无法实现的,因此具备显著的区别和实质性的创新。
乳化前还可以进行闪蒸,所述的闪蒸使用闪蒸腔,闪蒸腔内微波功率1k W-1.25kW、液体流量15L/h-30L/h、闪蒸腔进口温度50℃-55℃、系统真空度0.095MPa。所述的微波脱毒的条件为微波强度在4.375w/g,时间6min,50℃水蒸气流量在2m/s的条件下进行微波脱毒。经过通过将微波工况与常规工况的试验对比发现,微波在闪蒸过程中有促进的作用,使得单级系统的蒸发效果得到大大的提高。
亚麻籽中含有丰富的亚麻酸,是一种营养价值极高的特种油料。但亚麻籽中含有对人体有害的生氰糖苷,亚麻籽经冷榨制取油脂后,生氰糖苷几乎全部残留在压榨饼中。生氰糖苷是由氰醇衍生物的羟基和D-葡萄糖缩合形成的,包括β-龙胆二糖丙酮氰醇、β-龙胆二糖甲乙酮氰醇、亚麻苦苷和百脉苦苷。生氰糖苷具有极强的毒性,因为它会在水解酶存在下生成氢氰酸,氢氰酸会造成细胞中毒性缺氧、心率紊乱、肌肉麻痹等症状。微波脱毒的原理是利用微波选择性吸收的属性,根据不同物质的损耗因子区别,在微波照射时,亚麻籽中水分子温度的急速攀升激发β-糖苷酶的活性,使生氰糖苷酶解反应为氰醇,同时使氰醇分解为氢氰酸等化合物。这些化合物伴随微波过程中散发的水分,释放到亚麻籽外部。一般的微波脱毒,可以使生氰糖苷的脱毒率达到75%以上。微波脱毒时间短且效率高。但是目前亚麻籽的脱毒率还是很难满足食用的要求,脱毒后生氰糖苷还是在5.7mg/g以上。本发明使用微波强度在4.375w/g,时间6min,50℃水蒸气流量在2m/s的条件下进行微波脱毒,在该条件下,既能够满足微波脱毒的过程,同时水蒸气能够保证火麻籽中水分的含量,保证其他物质的稳定。同时水蒸气能够将蒸发出的氢氰酸迅速吹走降低火麻籽表面的浓度,加速生氰糖苷酶的酶解反应。
实施例2
与实施例1的内容相同,其区别在于,减压浓缩上清液之前进行祛色:将盛有上清液的容器放入反应釜中,放入转子,加入活性白土。将反应釜密封,并抽真空至0.1MPa。置于磁力搅拌器上进行充分搅拌,定温加热50℃2小时后停止加热和搅拌,待上清液温度降低后打开反应釜,将油土混合物在6000r/min下离心20min,分离脱色后的上清液,降温,充氮并置于-20℃冰箱中稳定状态20分钟后进行减压浓缩。
本发明对白土添加量分别为7%、9%、11%、13%、15%的质量分数下上清液的脱色率进行了测定,如图6所示。经过选择我们认为在11%条件下进行脱色的效果最佳。脱色有助于减少火麻的上清液颜色祛除,有助于提高产品品相。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (9)
1.一种火麻蜂蜜粉的制备工艺,其特征在于,包括以下步骤:
(1)调配料液,按重量份数计,称取10-13份麦芽糖糊精、1-3份β-环糊精、1-3份明胶、5-8份火麻多糖,加水混合均匀后,加入80-95份蜂蜜,混合均匀后,加水调节固形物含量达20-30%,得到料液;所述的火麻多糖采用如下步骤制备:
(1.1)称取火麻籽700g,去皮、进行微波处理脱毒后将其进行破碎至粉末状;
(1.2)用浓度为75%的乙醇溶液浸泡脱脂,并用磁力搅拌器持续搅拌35min,然后用转速为4500r/min的离心机离心35min,去掉上清液,收集沉淀得到脱脂粉末;
(1.3)重复步骤(1.2)四次以上;
(1.4)用800ml的蒸馏水在室温下对脱脂粉末进行抽提,并不断搅拌3h,用转速4500r/min的离心机离心45min,收集上清液;
(1.5)重复步骤(1.4)3次以上,合并上述所有上清液,再减压浓缩,得到火麻籽提取浓缩液;
(1.6)加入缓冲溶液和抑菌剂甲苯,调节浓缩液的pH值在5.5-6之间,温度控制在36-37℃之间,升温灭酶后,用透析袋进行72h流水透析,除去小分子杂质色素,将透析袋内液进行冷冻干燥,得到干燥品粗多糖;
(2)均质,将料液进行均质;
(3)乳化,料液中加入乳化剂,充分搅拌获得混合物,用剪切机对混合物告诉剪切进行乳化;
(4)喷雾干燥,对乳化后的料液进行喷雾干燥,气体压力为0.1MPa,进风温度为170-190℃,出风温度为70-80℃,进料量为5-8ml/s,得到蜂蜜粉。
2.根据权利要求1所述的一种火麻蜂蜜粉的制备工艺,其特征在于,所述的调配料液中加入2-3份海索草提取物。
3.根据权利要求1所述的一种火麻蜂蜜粉的制备工艺,其特征在于:所述的调配料液中加入2-5份异麦芽酮糖。
4.根据权利要求1所述的一种火麻蜂蜜粉的制备工艺,其特征在于:所述的调配料液中加入1-2份树兰花酊。
5.根据权利要求1所述的一种火麻蜂蜜粉的制备工艺,其特征在于:根据权利要求1所述的一种火麻蜂蜜粉的制备工艺,其特征在于:所述的进风温度为190℃,出风温度为80℃,进料量为6ml/s。
6.根据权利要求1所述的一种火麻蜂蜜粉的制备工艺,其特征在于:所述的进风温度为170℃,出风温度为8ml/s。
7.根据权利要求1所述的一种火麻蜂蜜粉的制备工艺,其特征在于:所述的乳化剂为变性淀粉、大豆卵磷脂、酪蛋白酸钠、蔗糖酯或乳清蛋白的一种或多种的混合。
8.根据权利要求1所述的一种火麻蜂蜜粉的制备工艺,其特征在于:所述的剪切乳化采用剪切乳化机,乳化时间为3-5min,乳化速度为9000-11000r/min。
9.根据权利要求1所述的一种火麻蜂蜜粉的制备工艺,其特征在于:所述均质采用高压均质机进行二级均质,第一次均质压力为40-50Mpa,第二次均质压力为20-30Mpa。
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