CN110973622A - 全腰果（粕）活性肽营养品及其制备方法 - Google Patents
全腰果（粕）活性肽营养品及其制备方法 Download PDFInfo
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- CN110973622A CN110973622A CN201911357007.8A CN201911357007A CN110973622A CN 110973622 A CN110973622 A CN 110973622A CN 201911357007 A CN201911357007 A CN 201911357007A CN 110973622 A CN110973622 A CN 110973622A
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- meal
- cashew nut
- active peptide
- slurry
- whole
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- A—HUMAN NECESSITIES
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Abstract
本发明是一种全腰果(粕)活性肽营养品及其制备方法，营养品含2～90％重量比的全腰果(粕)活性肽，其余为亚油酸、亚麻酸、油酸、二十二碳六烯酸、二十碳五烯酸、VA、VC、VE、视黄醇、核黄素、尼克酸、钙、磷、钾、镁、铁、锌、硒、锰、碘、胡萝卜素、葡萄糖及水；按以下方法得：将无霉变腰果或榨过油腰果粕加水浸泡后研磨细分，在112～116℃和0.4～0.6MPa下间歇性冲击振荡钝化7～8分钟，超高压均质机细分研磨处理，降温至50～52℃，降温后加0.01～0.03％脂肪酶和0.05～0.08％糖化酶；40～45转/分钟转速下搅拌4～5分钟；静置15～20分钟后加0.6～0.8％中性蛋白酶，调节温度为44～45℃做3200转/分钟的振荡处理4分钟，将浆液升温至85～95℃灭酶灭菌，析出、浓缩后制得。
Description
技术领域
本发明属于生物工程领域，具体涉及一种运用现代生物工程技术和现代物理学纳米技术原理，以腰果种仁(粕)作为主要原料的全腰果(粕)活性肽营养品及其制备方法。
背景技术
腰果，又名槚如树、鸡腰果、介寿果，常绿乔木，是一种肾形坚果，原产巴西东北部。16世纪引入亚洲和非洲，现分布在南北纬20度以内的几十个国家和地区。莫桑比克、坦桑尼亚、印度、巴西等国种植最多，中国海南和云南也有种植。腰果果实成熟时香飘四溢，甘甜如蜜，清脆可口，为世界著名的四大干(核桃、扁桃和榛子)果之一。
腰果的营养十分丰富，含脂肪高达47％，蛋白质21.2％，碳水化合物22.3％，也含A、B1、B2等多种维生素和矿物质，特别是其中的锰、铬、镁、硒等微量元素，具有抗氧化、防衰老、抗肿瘤和抗心血管病的作用。而所含脂肪多为不饱和脂肪酸，其中油酸占总脂肪酸的67.4％，亚油酸占19.8％，是高血脂、冠心病患者的食疗佳果。腰果含丰富的维生素A，是优良的抗氧化剂，能使皮肤有光泽、气色变好。腰果中含有大量的蛋白酶抑制剂，能控制癌症病情。腰果所含的蛋白质是一般谷类作物的2倍之多，并且含氨基酸的种类与谷类中氨基酸的种类互补。腰果中的某些维生素和微量元素成分有很好的软化血管的作用，对保护血管、防治心血管疾病大有益处。中医学认为，腰果味甘、性平、无毒，可治咳逆、心烦、口渴。《本草拾遗》云：腰果仁主治渴、润肺、去烦、除痰。《海药本草》亦云：主烦躁、心闷、痰鬲、伤寒清涕、咳逆上气，可见腰果的营养价值是不可小觑的。
目前人们将腰果作为零食，只能作为油炸腰果或者作为炒菜的配料，没有很好的挖掘出腰果的市场价值和对人类健康的重要作用。
发明内容
为了解决现有腰果只局限于作为油炸腰果或者作为炒菜的配料，市场价值和对人类健康作用较小的技术问题，本发明提供了一种全腰果(粕)活性肽营养品及其制备方法，主要以腰果或腰果粕为原料，运用现代生物工程技术中的组织蛋白工程、酶工程和现代物理学中的纳米技术结合微观分子动力学振荡脉冲技术，可将腰果或腰果粕蛋白质一次性转化为人体直接、快速完全吸收，且不会对肝、脾、肾、大脑造成高渗透压，并有着修复人体变性细胞，改善细胞新陈代谢；激活细胞活性，有效地清除人体有害的自由基；抑制细胞变性，增强人体免疫力；促进、维护细胞正常代谢的活性肽及腰果(粕)所固有的各种营养成分。所述的活性肽是低聚肽或称寡肽或β细胞活性肽、多肽和短肽肽等化合物的混合物高达2～90％。
本发明以腰果或榨过油后的腰果粕为主要原料，制备的全腰果(粕)活性肽营养品需要解决以下科技难题：一是解决通常蛋白质一次性降解易转化为大量氨基酸，而缩合成少量肽即转化为活性肽的转化率低下(通常<50％)的世界难题，本发明可实现一次转化缩合为活性肽的转化率≥90％；二是解决腰果肽从高含淀粉的高凝胶性之束包作用中有效析出的难题；三是完好地保留腰果或腰果粕所固有的各种营养成分；四是腰果脂肪降解转化为各种有机酸；五是解决因腰果蛋白与淀粉等糖类物质的藕连性分子结构所造成蛋白链不易为蛋白酶切断打开的抗酶效应。
为实现上述目的，本发明提供的技术方案是：
一种全腰果(粕)活性肽营养品，其特殊之处在于：含有2～90％重量比的全腰果(粕)活性肽(低聚肽、多肽和短肽)，其余为亚油酸、亚麻酸、油酸、二十二碳六烯酸(DHA，即“脑活素”)、二十碳五烯酸(EPA，即“血管清道夫”)、VA、VC、VE、视黄醇、核黄素、尼克酸、钙、磷、钾、镁、铁、锌、硒、锰、碘、胡萝卜素、葡萄糖及平衡量的水；所述全腰果(粕)活性肽营养品是按以下方法得到的：将无霉变的腰果或榨过油的腰果粕加水浸泡后经研磨细分，将研磨细分后的浆液在112～116℃的温度和0.4～0.6MPa的压力下，进行间歇性的脉冲式冲击振荡钝化7～8分钟，然后在压力为95～100Mpa的超高压均质机进行细分研磨处理，并降温至50～52℃，在降温后的浆液中加入0.01～0.03％重量百分比的脂肪酶和0.05～0.08％重量百分比的糖化酶；40～45转/分钟的转速下搅拌4～5分钟；静置15～20分钟后，加入0.6～0.8％重量百分比的中性蛋白酶，调节浆液温度为44～45℃并保持该温度，对浆液做3200转/分钟的振荡处理4分钟，最后将浆液升温至85～95℃进行灭酶灭菌，再经析出、浓缩处理后得到全腰果(粕)活性肽原液，进而制得全腰果(粕)活性肽营养品。本发明的全腰果(粕)活性肽营养品是全腰果(粕)活性肽口服液、全腰果(粕)活性肽粉、全腰果(粕)活性肽胶囊、全腰果(粕)活性肽含片、全腰果(粕)活性肽运动饮和全腰果(粕)活性肽针剂。
同时，本发明还提供了一种全腰果(粕)活性肽营养品的制备方法，其包括以下步骤：
1)选料：选取无霉变的腰果或榨过油的腰果粕，其中，榨过油的腰果粕含油量为5％～10％(重量)；
2)浸泡软化：将选取的腰果或腰果粕置于带搅拌的浸泡槽中用纯净水洗干净后，用4～7倍(重量)的纯净水浸泡1～4小时；
3)研磨细分：将浸泡好沥去水后的腰果或腰果粕采用三级研磨法研磨细分；所述三级研磨法中第一级通过50～60目细分研磨，第二级通过350～360目细分研磨，第三级通过450～480目细分研磨；对腰果蛋白、淀粉等糖类物质进行初步钝化、失活、变性处理；
4)钝化变性：将研磨细分后的浆液，在112～116℃的温度和0.4～0.6MPa的压力下，作间歇性的脉冲式冲击振荡钝化从而消弭藕连导致的抗酶效应和失活、变性处理7～8分钟；旨在进一步破坏蛋白质与淀粉的藕连结构和钝化蛋白质及淀粉的活性使其在彻底失活变性过程中促使其分子结构松散，更易为蛋白酶等各种酶制剂充分发挥对蛋白、淀粉和脂肪的切断降解作用；
5)超高压钝化：将步骤4)处理后的浆液置于压力为/95～100Mpa的的超高压均质机进行超高压下的细分研磨钝化破藕断连，进一步消弭腰果蛋白与淀粉藕连结构和淀粉产生的凝胶性所产生的抗酶效应与束包作用及失去活性而变性；
6)换热降温：将上述浆液通过换热器降温至50～52℃；
7)生化处理：在降温冷却后的浆液，首先加入0.01～0.03％重量百分比的脂肪酶和0.05～0.08％重量百分比的糖化酶；在40～45转/分钟的转速下搅拌4～5分钟；然后静置15～20分钟后，即加入0.6～0.8％重量百分比的中性蛋白酶并调浆液温度为44～45℃并保持该温度，对浆液做3200转/分钟的的微观分子动力学振荡处理4分钟，可实现以下三个目的：(1)使因藕连结构造成的抗酶效应在振荡中因分子量不同而进一步松散而被破坏；(2)使各种酶制剂与浆液充分交融合一；(3)通过动态中分子微粒的充分交融可最大限度将蛋白一次性降解成氨基酸进而失去水分子缩合为活性肽(低聚肽、短肽和多肽)的转化率≥90％，远远超越≤50％的现有国际水平，以及最大限度地将脂肪转化为二十二碳六烯酸(DHA)即“脑活素”、二十碳五烯酸(EPA)即“血管清道夫”、亚麻酸、亚油酸、油酸等有机酸，遂后恒温静置生化3～3.5小时；
8)灭酶灭菌：将生化处理后的浆液升温至85～95℃，进行灭酶灭菌处理20～25秒；
9)析出：将步骤8)灭酶灭菌处理后的浆液析出，得含肽2～4％的全腰果(粕)活性肽原液；具体如下：
9.1)将步骤8)灭酶灭菌处理后的浆液打入卧螺式离心系统进行一级析出；
9.2)将一级析出的浆液打入蝶式分离系统进行二级析出；
9.3)将二级析出的浆液打入温度为71～85℃的管式换热器系统后，再打入预涂过食品级硅藻土助滤剂的板框析出系统进行三级析出处理，得含肽2～4％的全腰果(粕)活性肽原液；所述食品级硅藻土的预涂量＝板框面积数值×(0.5～0.8)kg/m2；
10)浓缩：将步骤9)析出含肽2～4％的全腰果(粕)活性肽原液依实际具体产品的需要进行多级浓缩，得全腰果(粕)活性肽液；通常采用三级浓缩处理得含活性肽量达到6％以上的全腰果(粕)活性肽液；
11)成型纯净处理：将浓缩后的全腰果(粕)活性肽液分别打入口服液分装系统、真空喷雾干燥系统、含片成型系统、胶囊成型系统、运动饮分装系统和针剂纯净处理暨无菌分装系统依次得：全腰果(粕)活性肽口服液、全腰果(粕)活性肽粉、全腰果(粕)活性肽含片、全腰果(粕)活性肽胶囊、全腰果(粕)活性运动饮和全腰果(粕)活性肽针剂。
12)二次灭菌：针对不同产品的特点分别做二次灭菌处理。
上述步骤5)中，超高压均质机的压力优选100Mpa。
与现有技术相比，本发明的优点是：
本发明通过上述工艺步骤及关键有效参数的实施，理想地解决了实现本发明所必需解决的“五大科技难题”的同时完好地解决了现有腰果只能作为油炸腰果或者作为炒菜的配料，没有很好的挖掘出腰果的市场价值和对人类健康的重要作用的问题，本发明全腰果(粕)活性肽营养品富含为人体直接、完全、快速吸收，且不会对人体肝、脾、肾、大脑造成高渗透压，并且本发明全腰果(粕)活性肽营养品具有以下功能：1)抑制细胞变性，增强人体免疫力；2)激活细胞活性，有效清除人体有害自由基；3)修复人体变性细胞，改善细胞新陈代谢；4)促进、维护细胞正常新陈代谢及所派生出的增强生命活力及免疫力，消除自由基、抗氧化性、非变应性促进脂代谢、降血压、降胆固醇、降血糖、降血脂、抗衰老、抗疲劳、抗癌、消炎和美容护肤，该全腰果(粕)活性肽营养品含有2～90％重量比的全腰果(粕)活性肽(低聚肽、多肽和短肽)外，还含有亚油酸、亚麻酸、油酸、二十二碳六烯酸(DHA，即“脑活素”)、二十碳五烯酸(EPA，即“血管清道夫”)、VA、VC、VE、视黄醇、核黄素、尼克酸、钙、磷、钾、镁、铁、锌、硒、锰、碘、胡萝卜素、葡萄糖及平衡量的水，实现了使腰果(粕)蛋白一次性降解成氨基酸进而失去水分子缩合为肽的转化率≥90％，远远超过了现有<50％的世界水平。
具体实施方式
以下结合具体实施例对本发明的内容作进一步详细描述。
一种全腰果(粕)活性肽营养品的制备方法，其包括以下步骤：
1)选取榨过油的、无霉变的腰果粕300kg；
2)将300kg腰果粕用纯净水处理干净后，置于带搅拌功能的浸泡系统加入1200kg的纯净水浸泡1小时；
3)将浸泡后的物料连同浸泡水一并三级研磨细分系统依次作50目、350目和450目的细分研磨处理；
4)将研磨细分处理后的浆料在112～1160C和0.4～0.6MPa的压力下，作微观分子动力学脉冲式冲击振荡钝化、失活、消弭藕连和变性处理7分钟；
5)将上述处理后的浆料在置于100MPa(即1000kg压力)的高压均质机作超高压均质细分研磨处理；
6)将超高压均质机处理后的浆料经过管式换热系统降温冷却至50℃；
7)在步骤6)处理后的浆料中加入0.01％的脂肪酶和0.05％的糖化酶，在40转/分钟的转速下搅拌4分钟，静置15分钟后，即加入0.6％的中性蛋白酶并调浆料温度为44℃保持该恒定温度，对浆料做3200转/分钟的微观分子动力学振荡处理4分钟后，恒温静置生化3小时；
8)将生化后的浆料打入管式换热系统升温至85℃作20秒的灭酶灭菌处理；
9)将灭酶灭菌后的浆料打入卧螺式离心系统进行一级析出；
10)将一级析出的浆料打入蝶式分离系统进行二级析出；
11)将二级析出的浆料打入管式换热系统调温至71℃后再打入已经涂好食品级硅藻土助滤剂的板框析出系统作三级析出处理，得含活性肽3.66％的全腰果(粕)肽原液865kg；
12)将上述所得含3.2％活性肽原液打入三级浓缩系统进行浓缩处理得含活性肽6％以上的全腰果(粕)活性肽液565kg；
13)将浓缩后的全腰果(粕)活性肽液打入口服液分装系统，可得含活性肽>6％，规格为50ml/支的全腰果(粕)活性肽口服液11300支；
14)最后将分装好的11300支全腰果(粕)活性肽口服液做二次灭菌处理；
15)检验合格后入库。
Claims (8)
1.一种全腰果(粕)活性肽营养品，其特征在于：含有2～90％重量比的全腰果(粕)活性肽，其余为亚油酸、亚麻酸、油酸、二十二碳六烯酸、二十碳五烯酸、VA、VC、VE、视黄醇、核黄素、尼克酸、钙、磷、钾、镁、铁、锌、硒、锰、碘、胡萝卜素、葡萄糖及水；所述全腰果(粕)活性肽营养品是按以下方法得到的：将无霉变的腰果或榨过油的腰果粕加水浸泡后经研磨细分，将研磨细分后的浆液在112～116℃的温度和0.4～0.6MPa的压力下，进行间歇性的脉冲式冲击振荡钝化7～8分钟，然后在压力为95～100Mpa的超高压均质机进行细分研磨处理，并降温至50～52℃，在降温后的浆液中加入0.01～0.03％重量百分比的脂肪酶和0.05～0.08％重量百分比的糖化酶；40～45转/分钟的转速下搅拌4～5分钟；静置15～20分钟后，加入0.6～0.8％重量百分比的中性蛋白酶，调节浆液温度为44～45℃并保持该温度，对浆液做3200转/分钟的振荡处理4分钟，最后将浆液升温至85～95℃进行灭酶灭菌，经析出、浓缩处理得到全腰果(粕)活性肽原液，进而制得全腰果(粕)活性肽营养品。
2.根据权利要求1所述全腰果(粕)活性肽营养品，其特征在于：所述全腰果(粕)活性肽口服液、全腰果(粕)活性肽粉、全腰果(粕)活性肽胶囊、全腰果(粕)活性肽含片、全腰果(粕)活性肽运动饮和全腰果(粕)活性肽针剂。
3.一种全腰果(粕)活性肽营养品的制备方法，其特征在于，包括以下步骤：
1)选料：选取无霉变的腰果或榨过油的腰果粕，其中，榨过油的腰果粕含油量为5％～10％；
2)浸泡软化：将选取的腰果或腰果粕用纯净水洗干净后，用4～7倍的纯净水浸泡1～4小时；
3)研磨细分：将浸泡好沥去水后的腰果或腰果粕采用三级研磨法研磨细分；
所述三级研磨法中第一级通过50～60目，第二级通过350～360目，第三级通过450～480目；
4)钝化变性：将研磨细分后的浆液在112～116℃的温度和0.4～0.6MPa的压力下，进行间歇性的脉冲式冲击振荡钝化7～8分钟；
5)超高压钝化：将步骤4)处理后的浆液在压力为95～100Mpa的超高压均质机进行细分研磨处理；
6)换热降温：将上述浆液降温至50～52℃；
7)生化处理：在降温后的浆液中加入0.01～0.03％重量百分比的脂肪酶和0.05～0.08％重量百分比的糖化酶，40～45转/分钟的转速下搅拌4～5分钟，静置15～20分钟后，加入0.6～0.8％重量百分比的中性蛋白酶，调浆液温度为44～45℃并保持该温度，对浆液做3200转/分钟的振荡处理4分钟，恒温静置生化3～3.5小时；
8)灭酶灭菌：将生化处理后的浆液升温至85～95℃作灭酶灭菌处理20～25秒；
9)析出：将步骤8)灭酶灭菌处理后的浆液析出，得含肽2～4％的全腰果(粕)活性肽原液；
10)浓缩：将步骤9)析出的含肽2～4％的全腰果(粕)活性肽原液依实际具体产品的需要进行多级浓缩，得全腰果(粕)活性肽液；
11)成型纯净处理：将浓缩后的全腰果(粕)活性肽液制成全腰果(粕)活性肽营养品。
4.根据权利要求3所述全腰果(粕)活性肽营养品的制备方法，其特征在于，步骤9)具体如下：
9.1)将步骤8)灭酶灭菌处理后的浆液打入卧螺式离心系统进行一级析出；
9.2)将一级析出的浆液打入蝶式分离系统进行二级析出；
9.3)将二级析出的浆液打入温度为71～85℃的管式换热器系统后，再打入预涂过食品级硅藻土助滤剂的板框析出系统进行三级析出处理，得含肽2～4％的全腰果(粕)活性肽原液。
5.根据权利要求4所述全腰果(粕)活性肽营养品的制备方法，其特征在于，步骤9.3)中，所述食品级硅藻土的预涂量＝板框面积数值×(0.5～0.8)kg/m2。
6.根据权利要求3或4或5所述全腰果(粕)活性肽营养品的制备方法，其特征在于：步骤10)中，采用三级浓缩处理。
7.根据权利要求6所述全腰果(粕)活性肽营养品的制备方法，其特征在于：步骤10)中，所述全腰果(粕)活性肽液的含活性肽量达到6％以上。
8.根据权利要求6所述全腰果(粕)活性肽营养品的制备方法，其特征在于：步骤5)中，超高压均质机的压力为100Mpa。
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