CN111480790A - 一种脱味易溶纳豆冻干粉的制备方法 - Google Patents
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Abstract
本发明涉及纳豆冻干粉的制备，具体的说是一种脱味易溶纳豆冻干粉的制备方法。以纳豆冻干粉为原料，经超临界二氧化碳萃取机对其进行萃取，而后将分离得到的纳豆粉再使用轴承式破壁机反复挤压，即得到脱味易溶的纳豆冻干粉。通过上述方式，本发明能够在保留纳豆粉原有活菌数和纳豆激酶活性的前提下，明显改善纳豆冻干粉冲水时易结团不溶的状况。由于纳豆粉的腥臭味附着于油脂中，除去油脂后可有效改善纳豆冻干粉的气味，使纳豆粉更容易被接受食用。本发明的生产工艺简单可行，有利于产业化生产。
Description
技术领域
本发明涉及纳豆冻干粉的制备，具体的说是一种脱味易溶纳豆冻干粉的制备方法。
背景技术
纳豆不仅保有黄豆的营养价值，更重要的是发酵后增加了特殊养分。鲜食纳豆中含有丰富的纳豆激酶和异黄酮成分，对预防和治疗心脑血管疾病具有显著作用。纳豆中的蛋白质、纤维、钙、铁、维生素K2含量很高，大量的研究实验表明，长期食用纳豆除能够有效预防和治疗心脑血管疾病外，还能够助消化、抗氧化，预防便秘、骨质疏松，综合提高人体免疫力，纳豆是一种在日本广受欢迎的传统发酵食物。
鲜食纳豆需要冷冻保存及冷链运输，携带不方便，鲜纳豆所具有的粘丝、发酵时产生的氨味和大豆本身的腥臭味会让很多人不易接受和食用。纳豆冻干粉则改善了鲜纳豆的许多不足之处，可以常温保存，粘丝和氨味有明显减少，但是腥臭味仍没有变化。此外，纳豆冻干粉冲水时容易大量结团，且粉团漂浮于水面上，极不易分散并浸入水中，影响饮用及口感。因此，迫切需要一种溶解性好、无异味的新型纳豆冻干粉产品。
超临界二氧化碳萃取分离过程的原理是利用超临界二氧化碳对某些特殊天然产物具有特殊溶解作用，利用超临界二氧化碳的溶解能力与其密度的关系，即利用压力和温度对超临界二氧化碳溶解能力的影响而进行的。在超临界状态下，将超临界二氧化碳与待分离的物质接触，使其有选择性地把极性大小、沸点高低和分子量大小不同的成分依次萃取出来。
二氧化碳是一种不活泼的气体,萃取过程不发生化学反应,且属于不燃性气体,无味、无臭、无毒，故安全性好。
发明内容
本发明主要解决的技术问题是提供一种脱味易溶纳豆冻干粉的制备方法。
为解决上述技术问题，本发明采用的技术方案是：
一种脱味易溶纳豆冻干粉的制备方法，其特征在于：以纳豆冻干粉为原料，经超临界二氧化碳萃取机对其进行萃取，而后将分离得到的纳豆粉再使用轴承式破壁机反复挤压，即得到脱味易溶的纳豆冻干粉。
进一步的说，以纳豆冻干粉为原料，以超临界二氧化碳为萃取溶剂，原料经超临界二氧化碳萃取机萃取，并分离得纳豆粉和纳豆油；将所得纳豆粉再使用轴承式破壁机反复挤压10-20次，而后将挤压成片状的冻干粉粉碎成片状小颗粒，即得到脱味易溶的纳豆冻干粉。
所述超临界二氧化碳萃取，萃取温度为35-55℃，萃取压力为20-35MPa，二氧化碳流量为30-35kg/h，萃取时间为3-6h。
所述挤压粉碎后的纳豆冻干粉为厚度0.1-0.5mm、直径≤5mm的片状小颗粒
本发明的有益效果是：本发明成品状态为挤压粉碎后的片状小颗粒，这样能够明显改善纳豆冻干粉冲水时大量结团不易溶解的状况。由于纳豆粉的腥臭味附着于油脂中，通过超临界萃取除去油脂后可显著改善纳豆冻干粉的气味，使纳豆粉更容易被接受食用。
具体实施方式
下面通过实例描述本发明的特征，本发明并不局限于下述实例。
本发明技术方案能够在保留纳豆粉原有活菌数和纳豆激酶活性的前提下，明显改善纳豆冻干粉冲水时易结团不溶的状况。由于纳豆粉的腥臭味附着于油脂中，除去油脂后可有效改善纳豆冻干粉的气味，使纳豆粉更容易被接受食用。采用本发明技术方案解决普通纳豆冻干粉冲水饮用时结团严重不易服用，以及腥臭味严重口感差的问题；同时本发明的生产工艺简单可行，有利于产业化生产。
实施例1：
将固态发酵纳豆冻干粉碎，过100目筛；
称取5000克纳豆冻干粉加入100型二氧化碳萃取机的萃取釜，在萃取温度为35℃、萃取压力为30MPa的条件下萃取5小时，并经萃取机分离，得纳豆粉和纳豆油，将去除油脂的纳豆粉放入LGP-300轴承式破壁机进一步加工，反复挤压10次，再次粉碎，得到成品状态为厚度0.1-0.5mm、直径≤5mm的片状小颗粒,水溶可过120目筛的脱味易溶纳豆冻干粉。
实施例2：
将固态发酵纳豆冻干粉碎，过100目筛；
称取5000克纳豆冻干粉加入100型二氧化碳萃取机的萃取釜，在萃取温度为35℃、萃取压力为30MPa的条件下萃取5小时，并经萃取机分离，得纳豆粉和纳豆油，将去除油脂的纳豆粉放入LGP-300轴承式破壁机进一步加工，反复挤压15次，再次粉碎，得到成品状态为厚度0.1-0.5mm、直径≤5mm的片状小颗粒,水溶可过140目筛的脱味易溶纳豆冻干粉。
实施例3：
将固态发酵纳豆冻干粉碎，过100目筛；
称取5000克纳豆冻干粉加入100型二氧化碳萃取机的萃取釜，在萃取温度为35℃、萃取压力为30MPa的条件下萃取5小时，并经萃取机分离，得纳豆粉和纳豆油，将去除油脂的纳豆粉放入LGP-300轴承式破壁机进一步加工，反复挤压20次，再次粉碎，得到成品状态为厚度0.1-0.5mm、直径≤5mm的片状小颗粒,水溶可过160目筛的脱味易溶纳豆冻干粉。
对上述实施例处理后的纳豆冻干粉以及普通纳豆粉作为对照，通过琼脂糖-纤维蛋白平板法进行酶活检测及冲水溶解试验参见表1。
表1
由表1可得知，实施例与普通纳豆粉相比，纳豆激酶活性几乎无损失，冲水效果得到显著改善。
Claims (4)
1.一种脱味易溶纳豆冻干粉的制备方法，其特征在于：以纳豆冻干粉为原料，经超临界二氧化碳萃取机对其进行萃取，而后将分离得到的纳豆粉再使用轴承式破壁机反复挤压，即得到脱味易溶的纳豆冻干粉。
2.根据权利要求1所述的脱味易溶纳豆冻干粉的制备方法，其特征在于：以纳豆冻干粉为原料，以超临界二氧化碳为萃取溶剂，原料经超临界二氧化碳萃取机萃取，并分离得纳豆粉和纳豆油；将所得纳豆粉再使用轴承式破壁机反复挤压10-20次，而后将挤压成片状的冻干粉粉碎成片状小颗粒，即得到脱味易溶的纳豆冻干粉。
3.根据权利要求1或2所述的脱味易溶纳豆冻干粉的制备方法，其特征在于：所述超临界二氧化碳萃取，萃取温度为35-55℃，萃取压力为20-35MPa，二氧化碳流量为30-35kg/h，萃取时间为3-6h。
4.根据权利要求2所述的脱味易溶纳豆冻干粉的制备方法，其特征在于：所述挤压粉碎后的纳豆冻干粉为厚度0.1-0.5mm、直径≤5mm的片状小颗粒。
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