CN110897088A - 一种小麦胚芽多肽速食粉的制备方法 - Google Patents
一种小麦胚芽多肽速食粉的制备方法 Download PDFInfo
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Abstract
本发明公开一种小麦胚芽多肽速食粉的制备方法：采用酶解法和发酵法联合分解小麦胚芽，高温灭酶灭菌、干燥，得到多肽含量≥25％的发酵干粉，与低脂奶粉、蛋清粉、核桃粉、甜菊糖、麦芽糊精复配制出多肽速食粉。本发明首次采用酶解法和发酵法联合分解麦胚蛋白，使其降解为小分子多肽、寡肽及游离的氨基酸，可被人体直接吸收利用，羧肽酶A进一步作用于其他蛋白酶和微生物降解后产生的多肽链，从肽链的C端逐个降解、释放游离氨基酸，大大降低了多肽的分子量，同时，发酵过程，在地衣芽孢杆菌作用下，还产生独特酱香型风味物质，在酿酒酵母菌作用下、乳酸菌的同型发酵或异型发酵作用下，产生乙醇和乳酸，增加小麦胚芽粉的风味物质，丰富口味。
Description
技术领域
本发明属于小麦胚芽深加工技术领域，具体涉及一种小麦胚芽多肽速食粉的制备方法。
背景技术
小麦胚芽的蛋白质含量为31％以上，其中，麦球蛋白占18.9％，麦谷蛋白占0.30～0.37％，麦醇蛋白占14.0％，是优质蛋白质的重要来源，含有人体必需的8种氨基酸，特别是赖氨酸的含量高达18.5％，比大米、白面高出6～7倍。小麦胚芽中亚油酸的含量占60％，其中80％是多不饱和脂肪酸，而亚油酸正是人体三种必需脂肪酸中最重要的一种，具有降低血脂，防止动脉粥样硬化的作用。
由于小麦胚芽高蛋白、高营养价值的特性，利用小麦胚芽开发新型功能代餐产品已成为食品加工领域的研究热点，如CN2014100329-50.2的专利，公开一种小麦胚芽速食粉及其制备方法，如CN201610-126731.X的专利，公开一种以小麦胚芽为主要原料加工成的婴幼儿食用粉及其制作方法，如CN201811084332.7的专利，公开一种适用于三高人群的小麦胚芽食用粉的制备方法。但是，现有小麦胚芽代餐粉都是直接将小麦胚芽粉与其他原料进行混合调配，小麦胚芽粉中的蛋白质仍以大分子形态存在，其他营养成分也未得到充分释放，且风味较单一。
发明内容
针对现有技术的不足之处，本发明的目的在于提供一种小麦胚芽多肽速食粉的制备方法。
本发明的技术方案概述如下：
一种小麦胚芽多肽速食粉的制备方法：采用酶解法和发酵法联合分解小麦胚芽，高温灭酶灭菌、干燥，得到多肽含量≥25％的发酵干粉，与低脂奶粉、蛋清粉、核桃粉、甜菊糖、麦芽糊精复配制出多肽速食粉；具体包括以下几个步骤：
S1：粉碎：
a.粗粉碎：将小麦胚芽破碎至20～35目，得小麦胚芽粗粉；
b.超微粉碎：用气流式超微粉碎机粉碎所得小麦胚芽粗粉至200～600目，得小麦胚芽超微粉；
S2：糖化处理：将S1得到的小麦胚芽超微粉加入水中，料水比为1：(2.5～5)，调节pH至4.0～4.5，加入0.5～2％糖化酶和0.5～3％淀粉酶，在超声波辅助作用下，60℃水浴糖化6～12h；
S3：联合分解胚芽蛋白：
a.有氧发酵：将S2所得小麦胚芽糖化料调节pH至7.0，加入复合蛋白酶，加酶量为0.8～2.2％，同时，接种好氧发酵菌，接种量为1～5％，通入空气，联合酶解法，于30～35℃有氧发酵18～48h；
b.无氧发酵：向有氧发酵后的发酵料通入高纯氮气，并接种厌氧发酵菌，接种量为1～5％，严格密封，于35～38℃厌氧发酵36～72h；
S4：高温灭酶灭菌、干燥：121℃高温蒸汽处理S3所得发酵产物15min，灭酶灭菌，并进行喷雾干燥，得到含水量≤1％、多肽含量≥25％的发酵干粉；
S5：复配：将S4所得发酵干粉与低脂奶粉、蛋清粉、核桃粉、甜菊糖、麦芽糊精进行混合调配；每份麦胚多肽速食粉中，各组分复配百分比如下：低脂奶粉2.5～3.5％、蛋清粉0.4～1.2％、核桃粉1.6～2％、甜菊糖0.1～0.3％、麦芽糊精3～5％、余量为S4所得发酵干粉。
优选的是，所述超声波频率为25～50KHz。
优选的是，所述复合蛋白酶由中性蛋白酶、木瓜蛋白酶、菠萝蛋白酶、羧肽酶A按1：(1.1～1.3)：(0.6～0.8)：(0.1～0.2)的质量比混合而成。
优选的是，所述好氧发酵菌由酿酒酵母菌、枯草芽孢杆菌、地衣芽孢杆菌按1：(1～1.5)：(0.8～1.2)的质量比混合而成。
优选的是，所述厌氧发酵菌由干酪乳杆菌、肠膜明串球菌、植物乳杆菌按1：(1.1～1.5)：(0.5～1)的质量比混合而成。
本发明的有益效果：
1、本发明预先利用超微粉碎技术破坏麦胚细胞结构，使细胞壁破裂，易于麦胚蛋白的提取，使麦胚淀粉、多糖充分溶出，再利用糖化酶和淀粉酶水解淀粉和大分子多糖，分解为微生物可直接利用的葡萄糖、麦芽糖、麦芽糊精，为后续的联合发酵提供碳源支持，进一步，首次采用酶解法和发酵法联合分解麦胚蛋白，使麦胚蛋白降解为小分子多肽、寡肽及游离的氨基酸，进入人体，可直接被吸收利用，显著提高小麦胚芽粉的营养价值，羧肽酶A进一步作用于其他蛋白酶和微生物降解后产生的多肽链，从肽链的C端逐个降解、释放游离氨基酸，大大降低了多肽的分子量，同时，在有氧发酵过程，在地衣芽孢杆菌作用下，还产生独特酱香型风味物质，在无氧发酵过程，在酿酒酵母菌作用下、乳酸菌的同型乳酸发酵或异型乳酸发酵作用下，产生乙醇和乳酸，增加小麦胚芽粉的风味物质，丰富口味。
2、本发明利用多肽含量≥25％麦胚发酵干粉与低脂奶粉、蛋清粉、核桃粉、甜菊糖复配，补充动物蛋白，丰富优质蛋白种类，甜菊糖的甜度为蔗糖的250～450倍，热值仅为蔗糖的1/300，摄入人体后不被吸收，不产生热量，同时，发酵过程已经将淀粉转化为其他风味物质，使本发明速食粉含糖量极低，适合糖尿病和肥胖病患者食用。
3、本发明小麦胚芽多肽速食粉的流动性好、速溶，在50℃水中即可溶解，溶解时间≤12s；冲调出的麦胚多肽糊呈浅黄色，有光泽，颜色均匀，无其他杂色及斑点，质地均匀，不分层，不结块，无杂质，无纤维悬浮，味道很好，有浓郁的麦香味、酱香味和酒香味，有酸甜味，口感细腻，黏稠度适中，无颗粒感，无粗糙感觉。
附图说明
图1为本发明小麦胚芽多肽速食粉的制备方法流程图。
具体实施方式
下面结合实施例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
实施例1制备小麦胚芽多肽速食粉
S1：粉碎：
a.粗粉碎：将小麦胚芽破碎至30目，得小麦胚芽粗粉；
b.超微粉碎：用气流式超微粉碎机粉碎所得小麦胚芽粗粉至500目，得小麦胚芽超微粉；
S2：糖化处理：将S1得到的小麦胚芽超微粉加入水中，料水比为1：3，调节pH至4.5，加入1％糖化酶和1.5％淀粉酶，在频率为30KHz超声波辅助作用下，60℃水浴糖化12h；
S3：联合分解胚芽蛋白：
a.有氧发酵：将S2所得小麦胚芽糖化料调节pH至7.0，加入复合蛋白酶，加酶量为0.8％，同时，接种好氧发酵菌，接种量为1％，通入空气，联合酶解法，于35℃有氧发酵24h；所述复合蛋白酶由中性蛋白酶、木瓜蛋白酶、菠萝蛋白酶、羧肽酶A按1：1.1：0.6：0.1的质量比混合而成；所述好氧发酵菌由酿酒酵母菌、枯草芽孢杆菌、地衣芽孢杆菌按1：1：0.8的质量比混合而成；
b.无氧发酵：向有氧发酵后的发酵料通入高纯氮气，并接种厌氧发酵菌，接种量为1％，严格密封，于38℃厌氧发酵48h；所述厌氧发酵菌由干酪乳杆菌、肠膜明串球菌、植物乳杆菌按1：1.1：0.5的质量比混合而成；
S4：高温灭酶灭菌、干燥：121℃高温蒸汽处理S3所得发酵产物15min，灭酶灭菌，并进行喷雾干燥，得到含水量≤1％、多肽含量≥25％的发酵干粉；
S5：复配：每份麦胚多肽速食粉，按以下质量百分比原料复配：低脂奶粉2.5％、蛋清粉0.4％、核桃粉1.6％、甜菊糖0.1％、麦芽糊精3％、余量为S4所得发酵干粉。
实施例2制备小麦胚芽多肽速食粉
S1、S2同实施例1；
S3：联合分解胚芽蛋白：
a.有氧发酵：将S2所得小麦胚芽糖化料调节pH至7.0，加入复合蛋白酶，加酶量为1.5％，同时，接种好氧发酵菌，接种量为3％，通入空气，联合酶解法，于35℃有氧发酵32h；所述复合蛋白酶由中性蛋白酶、木瓜蛋白酶、菠萝蛋白酶、羧肽酶A按1：1.2：0.7：0.2的质量比混合而成；所述好氧发酵菌由酿酒酵母菌、枯草芽孢杆菌、地衣芽孢杆菌按1：1.2：1的质量比混合而成；
b.无氧发酵：向有氧发酵后的发酵料通入高纯氮气，并接种厌氧发酵菌，接种量为3％，严格密封，于38℃厌氧发酵54h；所述厌氧发酵菌由干酪乳杆菌、肠膜明串球菌、植物乳杆菌按1：1.3：0.8的质量比混合而成；
S4同实施例1；
S5：复配：每份麦胚多肽速食粉，按以下质量百分比原料复配：低脂奶粉3％、蛋清粉0.8％、核桃粉1.8％、甜菊糖0.2％、麦芽糊精4％、余量为S4所得发酵干粉。
实施例3制备小麦胚芽多肽速食粉
S1、S2同实施例1；
S3：联合分解胚芽蛋白：
a.有氧发酵：将S2所得小麦胚芽糖化料调节pH至7.0，加入复合蛋白酶，加酶量为2.2％，同时，接种好氧发酵菌，接种量为5％，通入空气，联合酶解法，于35℃有氧发酵48h；所述复合蛋白酶由中性蛋白酶、木瓜蛋白酶、菠萝蛋白酶、羧肽酶A按1：1.3：0.8：0.2的质量比混合而成；所述好氧发酵菌由酿酒酵母菌、枯草芽孢杆菌、地衣芽孢杆菌按1：1.5：1.2的质量比混合而成；
b.无氧发酵：向有氧发酵后的发酵料通入高纯氮气，并接种厌氧发酵菌，接种量为5％，严格密封，于38℃厌氧发酵72h；所述厌氧发酵菌由干酪乳杆菌、肠膜明串球菌、植物乳杆菌按1：1.5：1的质量比混合而成；
S4同实施例1；
S5：复配：每份麦胚多肽速食粉，按以下质量百分比原料复配：低脂奶粉3.5％、蛋清粉1.2％、核桃粉2％、甜菊糖0.3％、麦芽糊精5％、余量为S4所得发酵干粉。
实施例4小麦胚芽多肽速食粉溶解性试验
用不同温度的水冲调实施例1～3小麦胚芽速食粉，料水比为1：1，设置水温梯度为50℃、60℃、70℃、80℃、90℃，记录在不同水温下的速食粉溶解时间。试验结果如表1所示：
表1小麦胚芽多肽速食粉在不同水温下的溶解时间表
| 50℃ | 60℃ | 70℃ | 80℃ | 90℃ | |
| 实施例1 | 12s | 9s | 8s | 6s | 5s |
| 实施例2 | 11s | 9s | 7s | 6s | 4s |
| 实施例3 | 12s | 10s | 8s | 7s | 5s |
实施例1～3小麦胚芽多肽速食粉的流动性好、速溶，在50℃水中即可溶解，溶解时间≤12s。
实施例5小麦胚芽多肽速食粉感官评价试验
由20名(男女各10名)经培训的食品专业的学生采用感官检验100分制评分法对成品以及冲调后的饮品外观、结构、滋味、口感等对实施例1～3小麦胚芽速食粉进行评定评分。感官评定标准如表2：
表2小麦胚芽多肽速食粉感官评价表
实施例1～3小麦胚芽多肽速食粉感官评分依次为93分、97分、96分，冲调出的麦胚多肽糊呈浅黄色，有光泽，颜色均匀，无其他杂色及斑点，质地均匀，不分层，不结块，无杂质，无纤维悬浮，味道很好，有浓郁的麦香味、酱香味和酒香味，有酸甜味，口感细腻，黏稠度适中，无颗粒感，无粗糙感觉。
实施例1～3预先利用超微粉碎技术破坏麦胚细胞结构，使细胞壁破裂，易于麦胚蛋白的提取，使麦胚淀粉、多糖充分溶出，再利用糖化酶和淀粉酶水解淀粉和大分子多糖，分解为微生物可直接利用的葡萄糖、麦芽糖、麦芽糊精，为后续的联合发酵提供碳源支持，进一步，首次采用酶解法和发酵法联合分解麦胚蛋白，使麦胚蛋白降解为小分子多肽、寡肽及游离的氨基酸，进入人体，可直接被吸收利用，显著提高小麦胚芽粉的营养价值，羧肽酶A进一步作用于其他蛋白酶和微生物降解后产生的多肽链，从肽链的C端逐个降解、释放游离氨基酸，大大降低了多肽的分子量，同时，在有氧发酵过程，在地衣芽孢杆菌作用下，还产生独特酱香型风味物质，在无氧发酵过程，在酿酒酵母菌作用下、乳酸菌的同型乳酸发酵或异型乳酸发酵作用下，产生乙醇和乳酸，增加小麦胚芽粉的风味物质，丰富口味。
实施例1～3利用多肽含量≥25％麦胚发酵干粉与低脂奶粉、蛋清粉、核桃粉、甜菊糖复配，补充动物蛋白，丰富优质蛋白种类，甜菊糖的甜度为蔗糖的250～450倍，热值仅为蔗糖的1/300，摄入人体后不被吸收，不产生热量，同时，发酵过程已经将淀粉转化为其他风味物质，使本发明速食粉含糖量极低，适合糖尿病和肥胖病患者食用。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节。
Claims (5)
1.一种小麦胚芽多肽速食粉的制备方法，其特征在于：采用酶解法和发酵法联合分解小麦胚芽，高温灭酶灭菌、干燥，得到多肽含量≥25％的发酵干粉，与低脂奶粉、蛋清粉、核桃粉、甜菊糖、麦芽糊精复配制出多肽速食粉；具体包括以下几个步骤：
S1：粉碎：
a.粗粉碎：将小麦胚芽破碎至20～35目，得小麦胚芽粗粉；
b.超微粉碎：用气流式超微粉碎机粉碎所得小麦胚芽粗粉至200～600目，得小麦胚芽超微粉；
S2：糖化处理：将S1得到的小麦胚芽超微粉加入水中，料水比为1：(2.5～5)，调节pH至4.0～4.5，加入0.5～2％糖化酶和0.5～3％淀粉酶，在超声波辅助作用下，60℃水浴糖化6～12h；
S3：联合分解胚芽蛋白：
a.有氧发酵：将S2所得小麦胚芽糖化料调节pH至7.0，加入复合蛋白酶，加酶量为0.8～2.2％，同时，接种好氧发酵菌，接种量为1～5％，通入空气，联合酶解法，于30～35℃有氧发酵18～48h；
b.无氧发酵：向有氧发酵后的发酵料通入高纯氮气，并接种厌氧发酵菌，接种量为1～5％，严格密封，于35～38℃厌氧发酵36～72h；
S4：高温灭酶灭菌、干燥：121℃高温蒸汽处理S3所得发酵产物15min，灭酶灭菌，并进行喷雾干燥，得到含水量≤1％、多肽含量≥25％的发酵干粉；
S5：复配：将S4所得发酵干粉与低脂奶粉、蛋清粉、核桃粉、甜菊糖、麦芽糊精进行混合调配；每份麦胚多肽速食粉中，各组分复配质量百分比如下：低脂奶粉2.5～3.5％、蛋清粉0.4～1.2％、核桃粉1.6～2％、甜菊糖0.1～0.3％、麦芽糊精3～5％、余量为S4所得发酵干粉。
2.根据权利要求1所述一种小麦胚芽多肽速食粉的制备方法，其特征在于，所述超声波频率为25～50KHz。
3.根据权利要求1所述一种小麦胚芽多肽速食粉的制备方法，其特征在于，所述复合蛋白酶由中性蛋白酶、木瓜蛋白酶、菠萝蛋白酶、羧肽酶A按1：(1.1～1.3)：(0.6～0.8)：(0.1～0.2)的质量比混合而成。
4.根据权利要求1所述一种小麦胚芽多肽速食粉的制备方法，其特征在于，所述好氧发酵菌由酿酒酵母菌、枯草芽孢杆菌、地衣芽孢杆菌按1：(1～1.5)：(0.8～1.2)的质量比混合而成。
5.根据权利要求1所述一种小麦胚芽多肽速食粉的制备方法，其特征在于，所述厌氧发酵菌由干酪乳杆菌、肠膜明串球菌、植物乳杆菌按1：(1.1～1.5)：(0.5～1)的质量比混合而成。
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| CN112998199A (zh) * | 2021-04-13 | 2021-06-22 | 山东理工大学 | 一种易吸收的富硒谷胚芽米粉 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998199A (zh) * | 2021-04-13 | 2021-06-22 | 山东理工大学 | 一种易吸收的富硒谷胚芽米粉 |
| CN112998199B (zh) * | 2021-04-13 | 2023-03-21 | 山东理工大学 | 一种易吸收的富硒谷胚芽米粉 |
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