CN111329049B - 一种藜麦青稞酵素粉的制备方法 - Google Patents
一种藜麦青稞酵素粉的制备方法 Download PDFInfo
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- CN111329049B CN111329049B CN202010238593.0A CN202010238593A CN111329049B CN 111329049 B CN111329049 B CN 111329049B CN 202010238593 A CN202010238593 A CN 202010238593A CN 111329049 B CN111329049 B CN 111329049B
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- quinoa
- highland barley
- lactobacillus
- enzyme powder
- powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种藜麦青稞酵素粉的制备方法,属于食品加工技术领域。本发明所述酵素粉首先是将青稞、藜麦种子经次氯酸钠杀菌、浸泡、发芽、干燥、磨粉,制得藜麦青稞麦芽粉;其次,将藜麦青稞麦芽粉与适量水搅拌混合,在一定的温度下酶解后,为乳酸菌的生长提供可利用的营养物质,经杀菌、冷却、接种乳酸菌发酵后,干燥、粉碎制得藜麦青稞酵素粉。该产品除含有丰富的益生菌(达到109cfu/g)、生物活性物质γ‑氨基丁酸(达到88mg/100g)外富含可溶性膳食纤维—大麦葡聚糖,该产品营养价值高,食用方便。
Description
技术领域
本发明涉及一种藜麦青稞酵素粉的制备方法,属于食品加工技术领域。
背景技术
藜麦属于藜科,营养价值非常高,被称为丢失的远古“营养黄金”。藜麦籽粒中含有丰富的淀粉、蛋白质、维生素、矿物质等等。并且藜麦蛋白质的氨基酸含量非常均衡,必需氨基酸含量高于水稻、小麦和玉米等,特别是含有植物蛋白中较为缺乏的赖氨酸、蛋氨酸、苏氨酸和色氨酸,尤其富含一般谷物缺少的赖氨酸。藜麦含有多种不饱和脂肪酸,并且其脂肪酸组成与玉米胚芽油和大豆油相似,属于高品质的油类。藜麦富含钙、镁、铁、钾和铜等多种矿物质元素,且容易被吸收利用。藜麦中钙含量约为小麦的2倍,稻米和玉米的5倍以上。藜麦含有丰富的VB1、VB2、VC、VE和叶酸,是良好的维生素来源,其中VE含量为5.37mg/g,高于水稻、小麦和大麦。尤其是藜麦经发芽处理后,淀粉的消化性能提高,γ-氨基丁酸、VB1、VB2、膳食纤维和黄酮类化合物等活性成分含量均有升高,藜麦营养更加均衡合理,营养品质得以提高。
青稞,是大麦的一种特殊类型,具有高蛋白质、高纤维、高维生素、低脂肪、低糖等特点。青棵中含有18种氨基酸,包括人体必需的8种氨基酸,对于补充机体每日必需氨基酸有着重要意义。青稞中含有谷物的第一限制性氨基酸赖氨酸,其含量为0.36g/100g。青稞中β-葡聚糖含量丰富,高β-葡聚糖品种藏青25中,β-葡聚糖含量可达8.62%。此外,青稞中含有丰富的酚类化合物和黄酮类化合物。并且青稞经发芽处理后总酚、总黄酮含量进一步提高,脂肪含量下降,并且与未发芽青稞相比,发芽青稞具有更高的抗氧化活性。
酵素食品是指以新鲜果蔬、谷物、菌类或其他食用植物等为原料,经微生物发酵形成的富含多种生物活性物质的产品,具有抗氧化功能、抗菌消炎功能、美白养颜功能、保护肠道功能等等功效。谷类酵素不仅含有一些谷类特有的营养物质、小分子生物活性物质(如:黄酮类物质等),同时由于在发酵过程中原料中的生物大分子蛋白质、多糖等被小分子化,大大提高了它们的营养价值。蛋白质降解成肽易于消化吸收、多糖降解后产生的寡糖为益生元。
目前市场上常见的酵素产品多是液体,包装复杂,运输困难,而本品是粉剂类食用酵素,物化性质稳定,制作工艺简单,同时能够节约包装和运输成本,食用方便。且与其它谷物酵素产品相比,本产品在发酵前进行了发芽处理,γ-氨基丁酸的含量大大提高。
发明内容
为了解决上述问题,本发明将藜麦和青稞先经过发芽处理,提高了淀粉酶、蛋白酶等酶的活力,γ-氨基丁酸等生物活性成分的含量,破坏了植酸等有害物质;然后经过发酵,大大提高了益生菌的含量,并且大分子营养物质分解成小分子,更利于消化吸收,同时发芽对乳酸菌发酵具有一定的促进作用,提高益生菌含量。用此方法得到的产品脂肪含量低、益生菌、维生素、矿物质、膳食纤维含量高,并且富含γ-氨基丁酸等多种生物活性物质。
本发明的第一个目的是提供一种制备藜麦青稞酵素粉的方法,所述方法是以发芽的藜麦、青稞为原料经过乳酸菌发酵制备得到的酵素粉。
在本发明的一种实施方式中,所述青稞发芽条件为:先在20-40℃的温水中浸泡8-12h,再在25-30℃恒温恒湿避光条件下进行发芽,发芽时间为18-24h。
在本发明的一种实施方式中,所述藜麦发芽条件为:先在20-40℃的温水中浸泡1-3h,再在25-30℃恒温恒湿避光条件下进行发芽,发芽时间为8-12h。
在本发明的一种实施方式中,所述乳酸菌选自植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、干酪乳杆菌和唾液乳杆菌中的一种或多种。
在本发明的一种实施方式中,所述植物乳杆菌和鼠李糖乳杆菌按体积比3-0∶0-3。
在本发明的一种实施方式中,所述接种是按照接种量为藜麦和青稞总质量的3%-10%(mL/g)接种乳酸菌种子液;所述乳酸菌种子液中菌体浓度为1~8×108cfu/mL。
在本发明的一种实施方式中,所述方法包括以下步骤:
(1)青稞发芽:将青稞于20-40℃的温水中浸泡8-12h,使物料中水分含量达30%-40%,再在25-30℃恒温恒湿避光条件下进行发芽,发芽时间为18-24h;
(2)藜麦发芽:将藜麦在20-40℃的温水中浸泡1-3h,使物料中水分含量达30%-40%,再在25-30℃恒温恒湿避光条件下进行发芽,发芽时间为8-12h;
(3)制粉:将步骤(1)和步骤(2)发芽后的种子先在25-40℃较低温度下,热风干燥至水分含量10%-20%,然后再升温至60-80℃干燥至水分含量3-8%,磨粉备用;
(4)酶解:将步骤(3)得到的藜麦粉和青稞粉,按照固液比1:1-3(m/v)与水混合,搅拌均匀,在45-55℃下酶解30-60min;所述藜麦和青稞的质量比为(0.5-2):1;
(5)灭菌:将步骤(4)得到的酶解物在110-120℃进行高压灭菌10-20min,然后冷却至室温,待用;
(6)乳酸菌发酵:按照3%-10%(V/W)的接种量,接种乳酸菌种子液至(5)得到的灭菌后的藜麦青稞酶解物中,在30-34℃下发酵20-24h;
(7)干燥:将步骤(6)得到的发酵基质进行真空冷冻干燥,然后粉碎,得到藜麦青稞酵素粉。
本发明的第二个目的是提供一种采用上述方法制备得到的藜麦青稞酵素粉。
本发明的第三个目的是提供一种上述藜麦青稞酵素粉在抗氧化、抗菌消炎、美白养颜、保护肠道方面的应用。
本发明的第四个目的是提供一种制备酵素食品的方法,所述方法是以发芽谷物为原料,经过乳酸菌发酵制备得到的酵素食品。
本发明的有益效果:
本发明提供一种藜麦、青稞酵素粉的制备方法,藜麦、青稞种子经发芽处理后,γ-氨基丁酸、VB1、VB2、黄酮类化合物等活性成分含量均有升高,淀粉酶、蛋白酶等酶的活力得到提高;然后利用自身所带酶充分酶解麦芽粉中的多种营养物质,为乳酸菌的生长提供了适宜的基质;后经乳酸菌发酵后,产品活菌数大大提高。产品天然安全且,富含小分子营养素---肽、寡糖,矿物质、膳食纤维等营养物质,且利于消化吸收,具有很高的营养保健作用。采用本发明制备得到的产品中益生菌含量能达到109cfu/g,生物活性物质γ-氨基丁酸能达到88mg/100g。
附图说明
图1为不同浸泡时间藜麦的γ-氨基丁酸含量。
图2为不同发芽时间藜麦的γ-氨基丁酸含量。
图3为不同浸泡时间青稞的γ-氨基丁酸含量。
图4为不同发芽时间青稞的γ-氨基丁酸含量。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解实施例是为了更好地解释本发明,不用于限制本发明。
1、γ-氨基丁酸含量是采用高效液相色谱仪(HPLC)柱前OPA自动衍生法测定;
2、活菌数采用平板菌落计数法进行计数。
3、生物材料:植物乳杆菌Lactobacillus plantarum FBC07-13由江南大学食品与生物技术研究中心保藏,其菌体浓度为108cfu/mL,公开于周小莉.乳酸菌在燕麦基质中生长特性研究[D].江南大学,2012。鼠李糖乳杆菌L.rhamnosus ATCC 7469购自美国标准菌种收藏所,其菌体浓度为108cfu/mL。
实施例1:
一种藜麦、青稞酵素粉的制备方法,包括以下步骤:
(1)藜麦、青稞种子:挑选、除杂;
(2)杀菌:将一定量的青稞、藜麦种子,以1:4的固液比用0.1%的次氯酸钠浸泡,杀菌30min后,用饮用水冲洗三遍;
(3)浸泡:然后把杀菌后的藜麦、青稞种子在25℃下分别浸泡2和9h,使物料中水分含量达40%左右;
(4)发芽:沥除多余水分,在25℃恒温恒湿避光条件下进行发芽,藜麦、青稞的发芽时间分别为24h、36h;
(5)干燥:将发芽后的种子先在较低温度下,热风干燥至水分含量15%左右,然后再升温干燥至水分含量5%左右,磨粉备用;
(6)搅拌:藜麦青稞麦芽粉(藜麦与青稞的比例1:1)与40℃饮用水以1∶1(g/mL)比例混合,搅拌均匀;
(7)酶解:将经过搅拌的藜麦青稞麦芽粉在50℃下,酶解30min;
(8)灭菌、冷却:将步骤(7)的酶解物在115℃灭菌20min,冷却;
(9)接种:将植物乳杆菌和鼠李糖乳杆菌按体积比1∶1,以5%的接种量接种,在30℃下发酵24h。
(10)真空冷冻干燥2d,然后磨粉得到成品,置于4℃下保存。
实施例2:
一种藜麦、青稞酵素粉的制备方法,包括以下步骤:
(1)藜麦、青稞种子:挑选、除杂。
(2)杀菌:将一定量的青稞、藜麦种子,以1:4的固液比用0.1%的次氯酸钠浸泡,杀菌30min后,清洗。
(3)浸泡:然后把杀菌后的藜麦、青稞种子在25℃下分别浸泡2h和9h,使物料中水分含量达40%左右;
(4)发芽:沥除多余水分,在25℃恒温恒湿避光条件下进行发芽,藜麦、青稞的发芽时间分别为24、36h。
(5)干燥:将发芽后的种子先在较低温度下,热风干燥至水分含量15%左右,然后再升温干燥至水分含量5%左右,磨粉备用。
(6)搅拌:藜麦青稞麦芽粉(藜麦与青稞的比例1:1)与40℃饮用水以1∶1(g/mL)比例混合,搅拌均匀。
(7)酶解:将经过搅拌的藜麦青稞麦芽粉在50℃下,酶解30min。
(8)灭菌、冷却:将步骤(7)的酶解物在115℃灭菌20min,冷却。
(9)接种:将植物乳杆菌和鼠李糖乳杆菌按体积比2∶1,以3%的接种量接种,在30℃下发酵24h。
(10)真空冷冻干燥2d,然后磨粉得到成品,置于4℃下保存。
实施例3:发芽条件的优化
1、藜麦种子发芽条件的优化
参照实施例1的方法制备藜麦麦芽,设置不同的浸泡时间,其他条件同实施例1,结果见图1。由图1可知,浸泡2h时γ-氨基丁酸含量最高。
参照实施例1的方法制备藜麦麦芽,设置不同的发芽时间,其他条件同实施例1,结果见图2。由图2可知,发芽24h时γ-氨基丁酸含量最高。
2、青稞种子发芽条件的优化
参照实施例1的方法制备青稞麦芽,设置不同的浸泡时间,其他条件同实施例1,结果见图3。由图3可知,浸泡9h时γ-氨基丁酸含量最高。
参照实施例1的方法制备青稞麦芽,设置不同的发芽时间,其他条件同实施例1,结果见图4。由图4可知,发芽36h时γ-氨基丁酸含量最高。
对比例1:采用未发芽种子
参照实施例1的方法制备藜麦、青稞酵素粉,区别在于,省略步骤(4)发芽,其他条件同实施例1。
表1成品中的γ-氨基丁酸及活菌数的含量
实施例1和对比例1的对照结果说明了,发芽处理不仅能增加γ-氨基丁酸含量,还能促进乳酸菌发酵,增加活菌数。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (7)
1.一种制备藜麦青稞酵素粉的方法,其特征在于,所述方法是以发芽的藜麦、青稞为原料经过乳酸菌发酵制备得到的酵素粉;具体包括如下步骤:
(1)青稞发芽:将青稞于20-40℃的温水中浸泡8-12h,使物料中水分含量达30%-40%,再在25-30℃恒温恒湿避光条件下进行发芽,发芽时间为18-24h;
(2)藜麦发芽:将藜麦在20-40℃的温水中浸泡1-3h,使物料中水分含量达30%-40%,再在25-30℃恒温恒湿避光条件下进行发芽,发芽时间为8-12h;
(3)制粉:将步骤(1)和步骤(2)发芽后的种子先在25-40℃较低温度下,热风干燥至水分含量10%-20%,然后再升温至60-80℃干燥至水分含量3-8%,磨粉备用;
(4)酶解:将步骤(3)得到的藜麦粉和青稞粉,按照固液比1:1-3与水混合,搅拌均匀,在45-55℃下酶解30-60min;所述藜麦和青稞的质量比为(0.5-2):1;
(5)灭菌:将步骤(4)得到的酶解物在110-120℃进行高压灭菌10-20min,然后冷却至室温,待用;
(6)乳酸菌发酵:按照3%-10%的接种量,接种乳酸菌种子液至(5)得到的灭菌后的藜麦青稞酶解物中,在30-34℃下发酵20-24h;
(7)干燥:将步骤(6)得到的发酵基质进行真空冷冻干燥,然后粉碎,得到藜麦青稞酵素粉。
2.根据权利要求1所述的方法,其特征在于,所述乳酸菌选自植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、干酪乳杆菌和唾液乳杆菌中的一种或多种。
3.根据权利要求2所述的方法,其特征在于,所述植物乳杆菌和鼠李糖乳杆菌按体积比3-0∶0-3。
4.根据权利要求1-3任一所述的方法,其特征在于,所述接种是按照接种量为藜麦和青稞总质量的3%-10%接种乳酸菌种子液;所述乳酸菌种子液中菌体浓度为1~8×108cfu/mL。
5.应用权利要求1-4任一所述的方法制备得到的藜麦青稞酵素粉。
6.权利要求5所述的藜麦青稞酵素粉在抗氧化、抗菌消炎、美白养颜、保护肠道方面的应用,不涉及疾病的治疗方法。
7.一种制备酵素食品的方法,其特征在于,所述方法是以发芽谷物为原料,经过乳酸菌发酵制备得到的酵素食品。
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