CN110973624A - 全汉麻仁（粕）活性肽营养品及其制备方法 - Google Patents
全汉麻仁（粕）活性肽营养品及其制备方法 Download PDFInfo
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- CN110973624A CN110973624A CN201911357033.0A CN201911357033A CN110973624A CN 110973624 A CN110973624 A CN 110973624A CN 201911357033 A CN201911357033 A CN 201911357033A CN 110973624 A CN110973624 A CN 110973624A
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- meal
- active peptide
- hemp seed
- slurry
- hemp
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Abstract
本发明是一种全汉麻仁(粕)活性肽营养品及其制备方法，该营养品含2～90％重量比的全汉麻仁(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：将无霉变汉麻仁或榨过油汉麻仁粕加水浸泡后经研磨细分，在112～116℃和0.4～0.6MPa下间歇性冲击振荡7～8分钟，再进行细分研磨，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，升温至85～95℃进行灭酶灭菌，经析出、浓缩后制得。
Description
技术领域
本发明属于生物工程领域，具体涉及一种全汉麻仁(粕)活性肽营养品及其制备方法。
背景技术
汉麻仁，又称大麻仁、火麻、线麻子、冬麻子、麻子、麻子仁、麻仁、大麻子，为桑科植物大麻的果实，一年生直立草本植物，汉麻在我国种植已有5000～6000年历史，全国各地均有种植。
汉麻仁含35％的蛋白质、46.5％的脂肪、11.6％的碳水化合物、3.5％的膳食纤维、卵磷脂、甾醇、大麻酚、钙、镁、磷、钾和维生素A、B1、B2、B3、 B6、C、D及丰富的VE，汉麻仁的脂肪酸为不饱和脂肪酸，可同时提供人体膳食中必须的必需脂肪酸(EFAs)、α-亚麻酸，其具有延缓衰老、防止心血管疾病、促进大脑发育、抗癌、降低血黏度等作用；汉麻仁蛋白质最突出的方面是精氨酸和组氨酸，这两种氨基酸对儿童的生长起到非常重要的作用，其蛋白是一种不含谷蛋白的且很容易吸收的优质蛋白源。汉麻仁蛋白粉的含量和消化吸收率都高于大豆和花生蛋白。汉麻仁蛋白含有高达21种氨基酸和微量生物碱，21种氨基酸中有8种氨基酸是人体必需的，能防治诸多病变、精神疾病，增进各种营养的吸收；生物碱有毒蕈碱、葫芦巴碱、胆碱等。汉麻仁味甘，性平具有活血祛风、益脾补虚，养阴润燥，通便等功效，中药常用于治疗脚气、体虚早衰、心阴不足、心悸不安、血虚津伤、肠燥便秘、皮肤风痹、月经不调、疮癣、丹毒等方面。
虽然汉麻仁的营养成分十分丰富，而且含有的氨基酸均衡性好，但由于汉麻仁含有毒蕈碱、葫芦巴碱、胆碱等生物碱，食用超过100克会导致人体中毒，所以目前汉麻仁只局限于作为中药、榨油、炒麻仁小食品等初级加工阶段，在很大程度上对汉麻仁这一优质蛋白源是极大的浪费。
发明内容
为了解决现有汉麻仁含有毒蕈碱、葫芦巴碱、胆碱等生物碱，只局限于用作中药、榨油、炒麻仁小食品等初级加工阶段的技术问题，本发明提供了一种全汉麻仁(粕)活性肽营养品及其制备方法，主要是利用汉麻的果实(即籽)去皮后的仁或榨过油后的粕为原料，采用生物工程技术中的组织蛋白工程、酶工程等技术，可将汉麻仁(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、维护细胞正常的新陈代谢的活性肽及汉麻仁(粕)所固有的各种营养成分。所述的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％。
本发明以汉麻果实去皮后的仁或榨过油后的粕为主要原料，制备的全汉麻仁(粕)活性肽营养品需要解决以下科技难题：一是钝化汉麻仁(粕)的生物碱，克服掉食用后易产生恶心、呕吐、头晕等中毒现象的副作用，保证全汉麻仁(粕)活性肽营养品的安全性；二是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％，而本发明可实现一次性转化率≥90％；三是解决汉麻仁(粕)蛋白与淀粉的藕连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；四是解决由于其含淀粉高达20％产生的高凝胶性对生化液中的活性肽的束包作用导致活性肽不易从生化液中析出的难题；五是解决在彻底克服掉汉麻仁(粕)的毒副作用的同时理想地保留住汉麻仁(粕)所固有的众多特有的营养成分并使脂肪最大限度地降解转化成诸如二十二碳六烯酸(DHA)、二十二碳五烯酸(EPA)、亚麻酸、亚油酸、油酸等有机酸。
为实现上述目的，本发明提供的技术方案是：
一种全汉麻仁(粕)活性肽营养品，其特殊之处是：含有2～90％重量比的全汉麻仁(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；所述全汉麻仁(粕)活性肽营养品是按以下方法得到的：将无霉变的汉麻仁或榨过油的汉麻仁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，经析出、浓缩处理得到全汉麻仁(粕)活性肽原液，进而制得全汉麻仁(粕)活性肽营养品。
上述全汉麻仁(粕)活性肽营养品是全汉麻仁(粕)活性肽口服液、全汉麻仁(粕)活性肽粉、全汉麻仁(粕)活性肽胶囊、全汉麻仁(粕)活性肽含片、全汉麻仁(粕)活性肽运动饮或全汉麻仁(粕)活性肽针剂。
同时，本发明还提供了一种全汉麻仁(粕)活性肽营养品的制备方法，包括以下步骤：
1)选料：选取无霉变的汉麻仁或榨过油的汉麻仁粕，其中，榨过油的汉麻仁粕含油量为5％～10％(重量)；
2)浸泡软化：将选取的汉麻仁或汉麻仁粕用纯净水洗干净后，用4～7倍 (重量)的纯净水浸泡1.5～4小时；
3)研磨细分：将浸泡好沥去水后的汉麻仁或汉麻仁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；进行初步失活钝化，即使汉麻仁或者汉麻仁粕蛋白与淀粉的藕连结构产生的抗酶效应和高淀粉造成的凝胶性，对活性肽析出的束包作用以及因汉麻仁或汉麻仁粕固有的毒蕈碱等生物碱导致的头晕、恶心、呕吐等毒副作用的活性进行初步消弭、钝化、失活、变性处理；
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钝化、失活、变性、消弭藕连处理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与淀粉及生物碱等的活性，使其在彻底失活变性的同时松散分子结构，在彻底克服汉麻仁的毒副作用、藕连结构的抗酶效应和高淀粉凝胶性的束包作用的过程中更易充分发挥蛋白酶等各种酶制剂对蛋白、淀粉和脂肪的切断降解作用；该步骤是采用流体热力学和微观分子动力学进行钝化、失活、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、变性等破藕断连祛毒处理，进一步消弭汉麻仁(粕)蛋白与淀粉藕连结构造成的抗酶效应、束包作用和生物碱造成的毒副作用；
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中，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处理原理；可实现以下四个目的：(1)使因蛋白与淀粉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)使各种酶制剂与浆料充分交融合一；(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)、二十碳五烯酸(EPA)、亚麻酸、亚油酸、油酸等有机酸；(4) 使汉麻仁(粕)造成头晕等毒副作用的生物碱进一步彻底失去活性，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85～950C，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％的全汉麻仁(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71～850C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％的全汉麻仁(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％的全汉麻仁(粕)活性肽原液依实际具体产品的需要进行多级浓缩，得全汉麻仁(粕)活性肽液；通常采用三级浓缩处理得含活性肽量达到6％以上的全汉麻仁(粕)活性肽液；
11)成型纯净处理：将浓缩后的全汉麻仁(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：全汉麻仁(粕)活性肽口服液、全汉麻仁(粕)活性肽粉、全汉麻仁(粕)活性肽含片、全汉麻仁(粕)活性肽胶囊、全汉麻仁(粕)活性运动饮和全汉麻仁(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汉麻仁只局限于作为中药、榨油、炒麻仁小食品等初级加工阶段的问题，本发明全汉麻仁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，并且本发明全汉麻仁(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，该全汉麻仁(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，实现了使汉麻仁(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％的国际水平。
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。
一种全汉麻仁(粕)活性肽营养品的制备方法，其包括以下步骤：
1)选取无霉变的汉麻仁粕500kg；
2)将500kg汉麻仁粕用纯净水处理干净后，置于带搅拌功能的浸泡系统加入2000kg的纯净水浸泡1.5小时；
3)将上述浆料依次通过细度为50目、350目和450目进行细分研磨处理；
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)的超高压均质机进行超高压下的细分、研磨、钝化、失活等“破藕断连”祛毒处理；
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，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3.2％的全汉麻仁(粕)肽原液1420kg；
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％以上的全汉麻仁(粕)活性肽液876kg；
13)将浓缩后的全汉麻仁(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/支的全汉麻仁(粕)活性肽口服液17520支；
14)最后将分装好的17520支全汉麻仁(粕)活性肽口服液做二次灭菌处理；
15)检验合格后入库。
Claims (8)
1.一种全汉麻仁(粕)活性肽营养品，其特征在于：含有2～90％重量比的全汉麻仁活性肽，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；所述全汉麻仁(粕)活性肽营养品是按以下方法得到的：将无霉变的汉麻仁或榨过油的汉麻仁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，经析出、浓缩处理得到全汉麻仁(粕)活性肽原液，进而制得全汉麻仁活性肽营养品。
2.根据权利要求1所述全汉麻仁(粕)活性肽营养品，其特征在于：所述全汉麻仁(粕)活性肽营养品是全汉麻仁(粕)活性肽口服液、全汉麻仁(粕)活性肽粉、全汉麻仁(粕)活性肽胶囊、全汉麻仁(粕)活性肽含片、全汉麻仁(粕)活性肽运动饮或全汉麻仁(粕)活性肽针剂。
3.一种全汉麻仁(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：选取无霉变的汉麻仁或榨过油的汉麻仁粕，其中，榨过油的汉麻仁粕含油量为5％～10％；
2)浸泡软化：将选取的汉麻仁或汉麻仁粕用纯净水洗干净后，用4～7倍的纯净水浸泡1.5～4小时；
3)研磨细分：将浸泡好沥去水后的汉麻仁或汉麻仁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)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％的全汉麻仁(粕)活性肽原液；
10)浓缩：将步骤9)析出的含肽2～4％的全汉麻仁(粕)活性肽原液依实际具体产品的需要进行多级浓缩，得全汉麻仁(粕)活性肽液；
11)成型纯净处理：将浓缩后的全汉麻仁(粕)活性肽液制成全汉麻仁(粕)活性肽营养品。
4.根据权利要求3所述全汉麻仁(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％的全汉麻仁(粕)活性肽原液。
5.根据权利要求4所述全汉麻仁(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所述全汉麻仁(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所述全汉麻仁(粕)活性肽营养品的制备方法，其特征在于：步骤10)中，所述全汉麻仁(粕)活性肽液的含活性肽量达到6％以上。
8.根据权利要求6所述全汉麻仁(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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