CN110973623A - 全南瓜籽（粕）活性肽营养品及其制备方法 - Google Patents
全南瓜籽（粕）活性肽营养品及其制备方法 Download PDFInfo
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- CN110973623A CN110973623A CN201911357018.6A CN201911357018A CN110973623A CN 110973623 A CN110973623 A CN 110973623A CN 201911357018 A CN201911357018 A CN 201911357018A CN 110973623 A CN110973623 A CN 110973623A
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- meal
- active peptide
- pumpkin seed
- slurry
- pumpkin
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Abstract
本发明是一种全南瓜籽(粕)活性肽营养品及其制备方法，该营养品含2～90％重量比全南瓜籽(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：将无霉变南瓜籽或榨过油南瓜籽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7～8分钟，超高压均质机细分研磨，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，具体涉及一种全南瓜籽(粕)活性肽营养品及其制备方法。
背景技术
南瓜籽具有很高的营养价值，其主要营养成分是：蛋白质33.2％、脂肪 48.1％、膳食纤维4.9％、钙16mg、镁2mg、锌2.5mg、锰0.64mg、钾102mg、磷 1159mg、钠20.6mg、硒1.7μg、VB10.23mg、VB20.09mg、VB51.8mg、VE13.25mg、胡萝卜素4.6μg、视黄醇9.2μg；其性平味甘，根据《中国药植图鉴》记录：炒后煎服可治产后足浮肿、糖尿病，由于其含男性激素，有助于初期前列腺肥大和预防前列腺癌的产生，同时尚有驱蛔虫和钩虫、蛲虫的功效，其对缓解静止性心绞痛和降血压均由一定作用。
南瓜籽的产量很大，营养成分也很丰富，但是目前人们对南瓜籽的开发加工仅仅停留在炒南瓜籽、榨油等初级加工的低水平线上，使得南瓜籽不能更大空间的提升其经济价值和为人们在营养健康方向做出贡献，长期以来始终也一直未能把南瓜籽的深加工提高到新的层面。
发明内容
为了解决现有南瓜籽的开发加工仅仅停留在炒南瓜籽、榨油等初级加工水平线的技术问题，本发明提供了一种全南瓜籽(粕)活性肽营养品及其制备方法，以全南瓜籽或榨过油的南瓜籽粕为原料运用现代生物工程技术中的酶工程、组织蛋白工程和现代物理学中的纳米技术原理结合微观分子动力学振荡脉冲技术，可将全南瓜籽(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自由基；抑制细胞变性，增强人体免疫力；促进、维护细胞正常的新陈代谢的活性肽及全南瓜籽(粕)所固有的各种营养成分。所述活性肽是低聚肽或称之为寡肽或β细胞活性肽、多肽和短肽等化合物的混合物高达2～90％。
本发明以南瓜籽或榨过油的南瓜籽粕为主要原料，制备的全南瓜籽活性肽营养品需要解决以下科技难题：一是彻底克服南瓜籽或榨过油的南瓜籽粕易引起头昏、胃不适脘腹胀闷等副作用，确保本发明的全南瓜籽(粕)活性肽营养品的安全性；二是解决通常蛋白质一次性降解成氨基酸进而失去水分子缩合为肽的转化率低下<50％的世界难题，实现一次性转化率≥90％的突破；三是解决南瓜籽(粕)脂肪降解转化为各种有机酸的技术问题；四是最大限度地完好保留南瓜籽(粕)的各种营养成分；五是解决活性肽不易从生化液中析出的技术的问题
为实现上述目的，本发明提供的技术方案是：
一种全南瓜籽(粕)活性肽营养品，其特殊之处在于：含有2～90％重量比的全南瓜籽(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；所述全南瓜籽(粕)活性肽营养品是按以下方法得到的：将无霉变的南瓜籽或榨过油的南瓜籽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、浓缩处理得到全南瓜籽(粕)活性肽原液，进而制得全南瓜籽 (粕)活性肽营养品。
本发明的全南瓜籽(粕)活性肽营养品是所述全南瓜籽(粕)活性肽营养品包括全南瓜籽(粕)活性肽口服液、全南瓜籽(粕)活性肽粉、全南瓜籽(粕) 活性肽胶囊、全南瓜籽(粕)活性肽含片、全南瓜籽(粕)活性肽运动饮和全南瓜籽(粕)活性肽针剂。
同时，本发明还提供了一种全南瓜籽(粕)活性肽营养品的制备方法，其包括以下步骤：
1)选料：选取无霉变的南瓜籽或榨过油的南瓜籽粕，其中，榨过油的南瓜籽粕含油量为5％～10％(重量)；
2)浸泡软化：将选取的南瓜籽或南瓜籽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南瓜籽或南瓜籽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目细分研磨进行钝化失活变性处理，即使南瓜籽或榨过油的南瓜籽粕中易引起头昏、胃不适脘腹胀闷等副作用的有害因子失去活性；
4)热处理：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的失活、钝化、消弭藕连和变性处理7～ 8分钟；旨在进一步克服南瓜籽或榨过油的南瓜籽粕固有的头昏胃不适等副作用和使蛋白链不易打开切断的抗酶效应，充分发挥蛋白酶等各种酶制剂对蛋白、纤维和脂肪的降解切断作用；该步骤是采用流体热力学和微观分子动力学进行失活、钝化、消弭藕连和变性的原理；
5)超高压均质钝化：将步骤4)处理后的浆液置于压力为95～100Mpa 的超高压均质机进行超高压下的细分研磨钝化、失活、变性处理，进一步克服南瓜籽或榨过油的南瓜籽粕易头昏、胃不适脘腹胀闷等副作用；
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/分钟的微观分子动力学振荡处理4分钟，该步骤采用酶解切断和微观分子动力学钝化失活变性处理；可实现以下三个目的：(1)消弭蛋白的抗酶效应；(2)使造成头昏胃不适脘腹胀闷的有害因子的活性在动态振荡中进一步得到有效的钝化失活变性；(3)使各种酶制剂充分与蛋白颗粒、脂肪微粒、纤维微粒充分交融合一，更有效地发挥各种酶制剂，特别是蛋白酶的降解切断作用，为解决蛋白质一次性降解成氨基酸进而失去水分子缩合为活性肽的转化率低下的难题，实现一次性肽的缩合率≥90％，远远超越缩合率<50％的现有国际水平，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％的全南瓜籽(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％的全南瓜籽(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％的全南瓜籽(粕)活性肽原液依实际具体产品的需要进行多级浓缩，得全南瓜籽(粕)活性肽液；通常采用三级浓缩处理得含活性肽量达到6％以上的全南瓜籽(粕)活性肽液；
11)成型纯净处理：将浓缩后的全南瓜籽(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：全南瓜籽(粕)活性肽口服液、全南瓜籽(粕)活性肽粉、全南瓜籽(粕)活性肽含片、全南瓜籽(粕)活性肽胶囊、全南瓜籽(粕)活性运动饮和全南瓜籽(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：
1、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人们对南瓜籽的开发加工仅仅停留在炒南瓜籽、榨油等初级加工阶段的低水平线上的问题，本发明全南瓜籽(粕)活性肽营养品富含为人体直接、完全、快速吸收的活性肽，且不会对人体肝、脾、肾、大脑造成高渗透压，并且本发明全南瓜籽(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，该全南瓜籽(粕)活性肽营养品含有2～90％重量比的活性肽(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，实现了使南瓜籽(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。
2、本发明运用生物工程技术研发出的全南瓜籽活性肽营养品不仅把南瓜籽(粕)的加工水平提高到深加工高度，而且在解决了南瓜籽(粕)蛋白质不易吸收的同时，也提高人们的营养健康水平。
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。
一种全南瓜籽(粕)活性肽营养品的制备方法，其包括以下步骤：
1)选取无霉变的南瓜籽粕300kg；
2)将300kg南瓜籽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)将浸泡后的连通浸泡水依次通过细度为50目一级、350目二级和450 目三级的研磨细分、钝化、失活和变性处理；
4)将研磨细分处理后的浆料在112～116℃和0.4～0.6MPa的压力下，作间歇性流体热力学和微观分子动力学脉冲式冲击振荡的钝化、失活、变性处理 7分钟；
5)将上述处理后的浆料在通过100MPa(即1000kg压力)作超高压均质进行细分研磨钝化失活变性处理；
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)在上述降温后的浆料中加入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3.68％的全南瓜籽(粕)活性肽原液880kg；
12)将上述所得含活性肽3.68％的全南瓜籽(粕)活性肽原液在三级浓缩系统进行浓缩处理，得含活性肽6％以上的全南瓜籽(粕)活性肽液585kg；
13)将浓缩后的全南瓜籽(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/支的全南瓜籽(粕)活性肽口服液11700支；
14)最后将分装好的11700支全南瓜籽(粕)活性肽口服液做二次灭菌处理；
15)检验合格后入库。
Claims (8)
1.一种全南瓜籽(粕)活性肽营养品，其特征在于：含有2～90％重量比的全南瓜籽(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；所述全南瓜籽(粕)活性肽营养品是按以下方法得到的：将无霉变的南瓜籽或榨过油的南瓜籽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、浓缩处理得到全南瓜籽(粕)活性肽原液，进而制得全南瓜籽(粕)活性肽营养品。
2.根据权利要求1所述全南瓜籽(粕)活性肽营养品，其特征在于：所述全南瓜籽(粕)活性肽营养品包括全南瓜籽(粕)活性肽口服液、全南瓜籽(粕)活性肽粉、全南瓜籽(粕)活性肽胶囊、全南瓜籽(粕)活性肽含片、全南瓜籽(粕)活性肽运动饮和全南瓜籽(粕)活性肽针剂。
3.一种全南瓜籽(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：选取无霉变的南瓜籽或榨过油的南瓜籽粕，其中，榨过油的南瓜籽粕含油量为5％～10％；
2)浸泡软化：将选取的南瓜籽或南瓜籽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南瓜籽或南瓜籽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；
4)热处理：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7～8分钟；
5)超高压均质钝化：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％的全南瓜籽(粕)活性肽原液；
10)浓缩：将步骤9)析出的含肽2～4％的全南瓜籽(粕)活性肽原液依实际具体产品的需要进行多级浓缩，得全南瓜籽(粕)活性肽液；
11)成型纯净处理：将浓缩后的全南瓜籽(粕)活性肽液制成全南瓜籽(粕)活性肽营养品。
4.根据权利要求3所述全南瓜籽(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％的全南瓜籽(粕)活性肽原液。
5.根据权利要求4所述全南瓜籽(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所述全南瓜籽(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所述全南瓜籽(粕)活性肽营养品的制备方法，其特征在于：步骤10)中，所述全南瓜籽(粕)活性肽液的含活性肽量达到6％以上。
8.根据权利要求6所述全南瓜籽(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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