CN111184194A - 一种大鲵肽魔芋干及其生产方法 - Google Patents
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Abstract
本发明提供一种鲵肽魔芋干及其生产方法,由包括以下质量百分比的原料混合制成:魔芋精粉20~80%,碳酸氢钠1~6%,大豆肽粉0.3~0.6%,食用淀粉0.3~0.6%,食用植物油25~30%,食用盐1.5~2%,白砂糖1~1.5%,香辛料4~5%和用量为魔芋精粉用量的20~50倍的水。本发明有效地将大鲵蛋白质通过酶解成小分子肽,使消化道更容易吸收,大鲵肽具有肝脏损伤保护作用、抗氧化、抗疲劳、抗菌、抗紫外线、免疫功能调节、抑制血管紧张素转换酶(ACE)活性、抗皮肤光老化、抗血小板聚集等重要生理功能。膳食纤维含量丰富,胃肠道不容易消化吸收,故热量低,适用于营养过剩人群。二者结合配伍制成休闲食品,具有肝脏损伤保护作用、清除人体有害自由基、抗氧化、免疫功能调节的作用。
Description
技术领域
本发明涉及保健食品领域,具体的说,是提供一种具有补充膳食纤维、减肥、抗氧化、延缓衰老功效的大鲵干及其生产方法。
背景技术
大鲵(Andriasdavidianus)属两栖纲(Amphidia)有尾目(Vrodtle)隐鳃鲵科(Cryprorahida),大鲵属,俗称娃娃鱼,属国家二类保护动物。大鲵一般栖习于海拔200至1500米、水流急促、清澈、底质多砂石、周边具洞穴的山溪中。大鲵是全身都是宝,是一种集保健、药用、美容为一体的美味佳肴,早在明代,李时珍就在《本草纲目》中记载,大鲵对贫血、痢疾、冷血病等有疗效。目前,东南亚国家普遍认为大鲵有强身健体、美容养颜、防癌治癌、补身健脾之功效,是冬季进补的美味佳肴。日本药理书记载日本大鲵对妇科病,男性肾虚、生精;儿童体质虚弱、盗汗、积疳等均有较好的疗效。大鲵有极高的营养价值。肉质鲜美,蛋白含量较高,其中含17种人体必需的氨基酸,脂肪酸的成分特殊。
魔芋是天南星科(Araceae)魔芋属(AmorphophallusBlume)的总称,含有丰富的碳水化合物,热量低,蛋白质含量高于马铃薯和甘薯,微量元素丰富,还含有维生素A、维生素B等,特别是葡甘聚糖含量丰富,具有减肥、降血压、降血糖、排毒通便、防癌补钙等功效。
现有的具有补充膳食纤维、减肥、抗氧化、延缓衰老功效的保健食品较多,但一般只注重其保健药用功效,而很少考虑营养物质补充而提高其保健功能。利用黄精、大鲵制成的具有保健功效的食品已有报道,CN104323172A公开了的“一种黄精莲藕米粉条的制作方法”,采用籼米、莲藕、黄精、豆浆等原料,经打浆、蒸皮、干制而成有益效果,其产品具有滋补养性、益血补心、健脾润肺和生津止渴的功效。CN101558849公开的“一种大鲵面条及其生产方法”,由大鲵蛋白粉和面粉为主料,经混匀,加水湿润,压制成条,干燥而成,产品具有提高免疫力、降低血糖、提高记忆力、改善睡眠等功效。目前没有发现将大鲵和魔芋为主料生产保健食品的报道。而且现有的生产含黄精或大鲵成分的保健食品的方法中,容易造成营养保健成分的转化丧失,影响了产品的保健价值。
发明内容
本发明的目的在于提供一种大鲵肽魔芋干及其生产方法,其采用大鲵和魔芋为主料制成,其最大限度的保留了大鲵和魔芋的营养保健成分,具有补充膳食纤维、减肥、抗氧化、延缓衰老的作用。
为实现上述目的,本发明的实施方案为:一种鲵肽魔芋干,由包括以下质量百分比的原料混合制成:魔芋精粉20~80%,碳酸氢钠1~6%,大鲵肽粉0.2-1%大豆肽粉0.3~0.6%,食用淀粉0.3~0.6%,食用植物油25~30%,食用盐1.5~2%,白砂糖1~1.5%,香辛料4~5%和用量为魔芋精粉用量的20~50倍的水。
优化的是,由以下重量百分比份的原料混合制成:魔芋精粉:57.12%,碳酸氢钠4.7%,大鲵肽粉0.58%,大豆肽粉0.58%,食用淀粉0.58%,食用植物油29.4%,食用盐1.76%,白砂糖1.17%,香辛料4.11%和魔芋精粉用量的40倍的水。
本发明的生产方法包括以下步骤:
(1)在水中加入碳酸氢钠,加热到50℃,加入魔芋精粉,搅匀,水浴加热,使完全胶化,取出,冷却,切块;
(2)在-1℃~-20℃以下冷冻2~12小时,取出,置筛网,常温自然解冻,滤去水份,制得魔芋豆腐;
(3)将魔芋豆腐置搅拌罐,加入大鲵肽粉、大豆肽粉、食用淀粉、食用植物油、食用盐、白砂糖、香辛料,搅拌均匀;
(4)切分后真空包装,灭菌。
作为优化,所述灭菌为巴氏灭菌,灭菌温度80℃~95℃,时间1小时以上。
作为更为具体的实施方式,所述大鲵肽粉由包括以下步骤的方法制成:
(1)以新鲜的人工饲养的大鲵为原料,用溶液浸泡24h,然后用清水反复冲洗至中性,用以除去脱脂和祛除杂蛋白;
(2)对粗经过预处理的大鲵进行高温高压处理,大鲵和水的料液比(w/v)为2:1,然后过滤处理,用以去除掉黑色杂质;
(3)负压浓缩至原体积20-30%,得到胶原蛋白液体;
(4)将胶原蛋白液体调温至45-60℃,将溶液pH值调整至6-9,然后加入0.5%-2%(w/w)原料质量的蛋白酶在35-40℃下进行酶解,酶解时限15~20小时,加温灭酶。
(5)经过φ0.45μm微孔滤膜过滤,然后通过截留量分子为500道尔顿的超滤膜进行超滤,压力0.4Mpa,得到蛋白肽溶液;
(6)将蛋白肽溶液进行干燥,干燥进风口温度180℃,出风口温度140℃,进料量为600mL/h,得到大鲵肽粉。
作为优化,步骤(1)中,所述NaOH溶液的浓度为0.1mol/L,料液比为1:4(w:v)。
作为优化,步骤(2)中,所述高温高压处理的温度为115~120℃,压强为0.1MPa、处理时间为20min。
作为优化,步骤(4)中,所述酶解温度37℃,所述灭酶温度为98~105℃,时间为15min。
本发明的制备方法,有效地将大鲵蛋白质通过酶解成小分子肽,使消化道更容易吸收,大鲵肽具有肝脏损伤保护作用、抗氧化、抗疲劳、抗菌、抗紫外线、免疫功能调节、抑制血管紧张素转换酶(ACE)活性、抗皮肤光老化、抗血小板聚集等重要生理功能。膳食纤维含量丰富,胃肠道不容易消化吸收,故热量低,适用于营养过剩人群。二者结合配伍制成休闲食品,具有肝脏损伤保护作用、清除人体有害自由基、抗氧化、免疫功能调节的作用。
具体实施方式
下面给出本发明的实施例以详细说明本发明。
实施例1:
一种大鲵肽魔芋干,由以下方法和步骤制成:
(一)大鲵肽的制备
1、预处理(祛杂蛋白祛脂):以新鲜的人工饲养的大鲵为原料,用0.1mol/LNaOH溶液浸泡24h,料液比为1:4(w:v),脱脂脱灰,祛除杂蛋白后用清水反复冲洗至中性;
2、提取(熬胶):对粗经过预处理的大鲵进行高温高压处理,料液比(w/v)为2:1,温度118℃,压强为0.1Mpa,处理时间为20min;
3、过滤:将高温高压处理后的残液用滤膜进行过滤处理,去除掉黑色杂质,得到胶原蛋白液体备用;
4、浓缩:将胶原蛋白液体负压浓缩至与原体积25%,得到胶原蛋白浓缩液;
5、酶解/灭活:将胶原蛋白浓缩液降温至45-60℃进行酶解,将溶液PH值调整至6.8,然后加入原料质量1%(w/w)的蛋白酶进行酶解,酶解完成后在100℃的温度下,加热15min,使蛋白酶失去活性,制成肽溶液。
6、微滤/超滤:肽溶液经过φ0.45μm微孔滤膜过滤,得到胶原蛋白肽液。将胶原蛋白肽液体通过截留量分子为500道尔顿的超滤膜,压力0.4MPa。
8、烘干:将蛋白肽溶液通过进风口温度180℃,出风口温度140℃,进料量为600mL/h,粉碎得到干燥肽粉。
(二)大鲵魔芋干的制作
1:称取原料:称取魔芋精粉57.12kg,碳酸氢钠4.7kg,大鲵肽粉0.58kg,大豆肽粉0.58kg,食用淀粉0.58kg,食用植物油29.4kg,食用盐1.76kg白砂糖1.17kg,香辛料4.11kg,水用量为魔芋精粉用量的200kg。
2、制魔芋豆腐:水加入碳酸氢钠,加热到50℃,加入魔芋精粉,搅匀,水浴加热,使完全胶化,取出,冷却,切块;
2、脱水:在-10℃下冷冻8小时,取出,置筛网,常温自然解冻,滤去水份,得魔芋豆腐;
3、配料:将魔芋豆腐分切后置搅拌罐,加入大鲵肽粉、大豆肽粉、食用淀粉、食用植物油、食用盐、白砂糖、香辛料,搅拌均匀;
4、包装/灭菌:真空包装后巴氏灭菌,灭菌温度95℃,1.5小时,然后外包装、检验、入库。
实施例2:
一种大鲵魔芋干,由以下步骤和方法制成:
1、称取原料:称取魔芋精粉:58.8kg,碳酸氢钠4.7kg,大鲵肽粉0.58kg,大豆肽粉:0.58kg,食用淀粉:0.58kg,食用植物油29.4kg,食用盐:1.76kg白砂糖:1.17kg,香辛料4.11kg,水用量为魔芋精粉用量的200kg。所述大鲵肽粉为市购所得的大鲵多肽蛋白粉。
2、制魔芋豆腐:水加入碳酸氢钠,加热到50℃,加入魔芋精粉,搅匀,水浴加热,使完全胶化,取出,冷却,切块;
2、脱水:在-15℃下冷冻6小时,取出,置筛网,常温自然解冻,滤去水份,得魔芋豆腐;
3、配料:将魔芋豆腐分切后置搅拌罐,加入大鲵肽粉、大豆肽粉、食用淀粉、食用植物油、食用盐、白砂糖、香辛料,搅拌均匀;
4、包装/灭菌:真空包装后巴氏灭菌,灭菌温度90℃,2小时,然后外包装、检验、入库。
Claims (8)
1.一种鲵肽魔芋干,其特征在于,由包括以下质量百分比的原料混合制成:魔芋精粉20~80%,碳酸氢钠1~6%,大鲵肽粉0.2-1%,大豆肽粉0.3~0.6%,食用淀粉0.3~0.6%,食用植物油25~30%,食用盐1.5~2%,白砂糖1~1.5%,香辛料4~5%和用量为魔芋精粉用量的20~50倍的水。
2.根据权利要求1所述的鲵肽魔芋干,其特征在于,由以下重量百分比份的原料混合制成:魔芋精粉20~80%,碳酸氢钠1~6%,大豆肽粉0.3~0.6%,食用淀粉0.3~0.6%,食用植物油25~30%,食用盐1.5~2%,白砂糖1~1.5%,香辛料4~5%和用量为魔芋精粉用量的20~50倍的水。
3.根据权利要求1所述的的鲵肽魔芋干,其特征在于,所述大鲵肽粉由包括以下步骤的方法制成:
(1)以新鲜的人工饲养的大鲵为原料,用溶液浸泡24h,然后用清水反复冲洗至中性;
(2)对粗经过预处理的大鲵进行高温高压处理,大鲵和水的料液比(w/v)为2:1,然后过滤处理;
(3)负压浓缩至原体积20-30%,得到胶原蛋白液体;
(4)将胶原蛋白液体调温至45-60℃,将溶液pH值调整至6-9,然后加入0.5%-2%(w/w)原料质量的蛋白酶在35-40℃下进行酶解,酶解时限15~20小时,加温灭酶;
(5)经过φ0.45μm微孔滤膜过滤,然后通过截留量分子为500道尔顿的超滤膜进行超滤,压力0.4Mpa,得到蛋白肽溶液;
(6)将蛋白肽溶液进行干燥,干燥进风口温度180℃,出风口温度140℃,进料量为600mL/h,得到大鲵肽粉。
4.根据权利要求3所述的的鲵肽魔芋干,其特征在于,步骤(1)中,所述NaOH溶液的浓度为0.1mol/L,料液比为1:4(w:v)。
5.根据权利要求3所述的的鲵肽魔芋干,其特征在于,步骤(2)中,所述高温高压处理的温度为115~120℃,压强为0.1MPa、处理时间为20min。
6.根据权利要求3所述的的鲵肽魔芋干,其特征在于,步骤(4)中,所述酶解温度37℃,所述灭酶98~105℃,灭酶时间15min。
7.一种如权利要求1所述的鲵肽魔芋干的生产方法,其特征在于,包括以下步骤:
(1)在水中加入碳酸氢钠,加热到50℃,加入魔芋精粉,搅匀,水浴加热,使完全胶化,取出,冷却,切块;
(2)在-1℃~-20℃以下冷冻2~12小时,取出,置筛网,常温自然解冻,滤去水份,制得魔芋豆腐;
(3)将魔芋豆腐置搅拌罐,加入大鲵肽粉、大豆肽粉、食用淀粉、食用植物油、食用盐、白砂糖、香辛料,搅拌均匀;
(4)切分后真空包装,灭菌。
8.根据权利要求7所述的鲵肽魔芋干的生产方法,其特征在于,所述灭菌方式为巴氏灭菌,温度80℃~95℃,时间1小时以上。
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