CN111990652A - 一种灵芝胶原肽粉及其制备方法 - Google Patents
一种灵芝胶原肽粉及其制备方法 Download PDFInfo
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Abstract
本发明属于食品加工技术领域,具体涉及一种灵芝胶原肽粉及其制备方法。一种灵芝胶原肽粉,其特征在于由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉24~38wt%、灵芝菌丝体粉37~45wt%,灵芝胞外糖肽粉5~14wt%、木糖醇粉12~26wt%。该灵芝胶原肽粉无异味、口感香甜、气味香甜浓郁、色泽好、白度高,该方法大幅缩短了生产时间、降低了生产成本。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种灵芝胶原肽粉及其制备方法。
背景技术
灵芝中富含灵芝多糖等活性物质,因具有调节免疫、抗氧化和抑制肿瘤等生物学功能而成为功能食品领域的研究热点。然而,人工栽培灵芝的生长周期长(大于2~3个月),产量低成本高,活性物质难以释放等问题极大地影响了灵芝在功能食品领域的发展。近年来人们转向酶解法和发酵法提取灵芝生物活性物质,但酶解法存在原料成本高、提取工艺复杂、提取物苦味重、活性不稳定等问题。发酵法存在菌丝体生长速度快但活性物质产量低、产物颜色发黄、无香甜气味等问题,尤其产物的色素沉积问题,困扰发酵行业多年。
我国是世界上最大的淡水鱼养殖国,随着淡水鱼类加工业的快速发展,鱼肉加工过程中产生大量的副产物,如鱼皮。通常鱼皮加工利用程度很低,绝大部分被制成饲料低价出售,造成了资源的浪费。其实,鱼皮富含I型胶原蛋白,其中含有许多结构新颖、生物活性高的氨基酸序列,用其制备的活性肽产品具有保湿、活化上皮细胞、促进胶原酶生成、维持皮肤张力和弹性等功能。I型胶原蛋白主要分布于动物体的皮肤和肌腱组织中,在鱼皮胶原蛋白中占比为80~90%。胶原蛋白分子量很大,需经过生物技术降解至分子量到500~2500u范围,人体才能有效吸收。许多学者采用酶解法提取胶原蛋白肽,但由于制备和脱色技术不过关,生产出来的胶原蛋白肽普遍存在颜色发黄、鱼腥味重、分子量偏大等弊端。
也有学者探索将灵芝与胶原蛋白肽结合创制新产品,如“灵芝胶原蛋白软糖及其制备方法”(CN201310444133),“一种灵芝胶原蛋白面膜及其制作工艺”(CN201410821631)。以上专利均使用灵芝为原料通过酶解法制备灵芝多糖等,原料成本高昂,生产成本过高;均有长时间的高温处理过程,如CN201310444133中100℃水浴、添加95℃~105℃糖浆,CN201410821631中沸水浴灭活酶等操作均会导致灵芝多糖生物活性的完全丧失。此外,以上专利添加的胶原蛋白要么是水煮法制备,要么是直接添加,完全没有涉及较高生物活性的胶原小分子肽的制备与添加。
发明内容
本发明的目的是提供一种灵芝胶原肽粉及其制备方法,该灵芝胶原肽粉无异味、口感香甜、气味香甜浓郁、色泽好、白度高,该方法大幅缩短了生产时间、降低了生产成本。
为了实现上述目的,本发明所采取的技术方案是,一种灵芝胶原肽粉,其特征在于由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉24~38wt%、灵芝菌丝体粉37~45wt%,灵芝胞外糖肽粉5~14wt%、木糖醇粉12~26wt%。
优选的,各原料所占重量百分数最佳为:胶原蛋白肽粉24wt%、灵芝菌丝体粉45wt%,灵芝胞外糖肽粉5wt%、木糖醇粉26wt%。产品气味口感香甜,白度达90%以上。
上述一种灵芝胶原肽粉的制备方法,其特征在于包括以下步骤:
1)灵芝菌丝体粉及灵芝胞外糖肽粉的制备:选取可食用灵芝菌CGMCC 5.533{菌种保藏号为CGMCC 5.533}、发酵底物(发酵底物为:玉米超微粉5~10g,麦芽糖10~15g,大豆分离蛋白2~5g,蒸馏水1~2L),将可食用灵芝菌CGMCC 5.533接种于发酵底物上,接种量为10~12%(体积百分数),控制过程pH为4.5~6.0,30℃下搅拌培养24~48h,过滤获得菌丝体和滤液,菌丝体干燥后超微粉碎获得灵芝菌丝体粉;滤液采用耦联膜截留分子量10000~40000u的灵芝胞外糖肽,喷雾干燥后获得灵芝胞外糖肽粉;
灵芝菌丝体粉的得率达42.53~63.35g/00g,白度达89.6~92.5%;灵芝胞外糖肽粉的得率达8.63~10.06g/00g;
2)胶原蛋白肽粉制备:干鱼皮剪成小块后用粉碎机粉碎,得到干鱼皮粉,室温下用浓度0.3~0.5mol/L的Na2CO3溶液浸泡过夜,料液比1:20~40(料指干鱼皮粉,液指Na2CO3溶液量,g:ml);调pH至8,用碱性蛋白酶+中性蛋白酶混合酶解(碱性蛋白酶:中性蛋白酶的质量百分数比为50~75%:25~50%),酶解温度50~55℃,酶添加量1~2ml/L,料液比1:10~20(料指干鱼皮粉,液指水量,g:ml),酶解时间为3~4h,得到酶解液;按活性碳的添加量为酶解液中肽的质量含量10~15%,添加活性碳脱色脱腥,50~55℃搅拌0.5h,处理2次;采用硝酸纤维素膜(0.22μm)过滤除杂,滤液采用截留分子量1000u的纳滤膜过滤,滤液喷雾干燥后即获得胶原蛋白肽粉;
胶原肽粉得率达88%以上,白度达90.11~93.24%;
3)按各原料所占重量百分数为:胶原蛋白肽粉24~38wt%、灵芝菌丝体粉37~45wt%,灵芝胞外糖肽粉5~14wt%、木糖醇粉12~26wt%,选取胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉,混合均匀,得到灵芝胶原肽粉(无菌包装成袋,产品气味口感香甜,白度达90%以上)。
步骤1)中优选的,发酵底物为玉米超微粉5g,麦芽糖15g,大豆分离蛋白2.1g,蒸馏水1L。
步骤1)中优选的,发酵过程pH控制为5.5~6.0,培养时间控制为36h。
步骤2)中优选的,碱性蛋白酶、中性蛋白酶的质量百分数比例为中碱性蛋白酶75%,中性蛋白酶25%。
步骤2)中优选的,活性碳为椰壳活性碳(过200目,碘吸附值≥1000mg/g,亚甲蓝吸附值≥15ml),粒度200目,碘值≥1000mg/g,添加比例为酶解液中肽含量的15%。
所述步骤3)中,干鱼皮的鱼为罗非鱼、草鱼、鲢鱼等中的一种。
所述玉米超微粉的粒径为6~14μm。
本发明的有益效果:
(1)采用本发明的方法,时间只需36h(灵芝真菌发酵时间短、菌丝体生长速度快),在获得纯白灵芝菌丝体的同时,大幅缩短了生产时间,降低了生产成本。
(2)采用本发明所述的方法制备的灵芝菌丝体,菌体生物量可达60g/100g以上,干燥后为白色粉末,口感和气味香甜浓郁。
(3)采用本发明所述的方法制备的灵芝胞外糖肽,得率可达10g/100g以上,干燥后为白色透明粉末,口感香甜。
(4)采用本发明所述的方法制备的胶原肽,干燥后为白色粉末,纯度高、溶解性好,溶液透明度高。
(5)采用本发明所述的活性碳进行脱色脱腥,使胶原肽的鱼腥味极淡,无异味,口感良好。
(6)本发明的灵芝胶原肽粉产品,胶原肽分子量小、白度高、灵芝胞外糖肽产量高,口感色泽良好、气味香甜,抗氧化等生物活性高。
附图说明
图1是本发明不同培养时间下灵芝真菌的颜色变化图。
图2是本发明活性碳脱色前后胶原肽溶液颜色对比图。
具体实施方式
下面通过实例进一步说明本发明的技术内容和效果。
实施例1
一种灵芝胶原肽粉,由胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉24wt%、灵芝菌丝体粉45wt%,灵芝胞外糖肽粉5wt%、木糖醇粉26wt%。
上述一种灵芝胶原肽粉的制备方法,包括以下步骤:
1)灵芝菌丝体粉及灵芝胞外糖肽粉的制备:选取可食用灵芝菌CGMCC 5.533{菌种保藏号为CGMCC 5.533}、发酵底物(发酵底物为:玉米超微粉5g,麦芽糖15g,大豆分离蛋白2.1g,蒸馏水1L),将可食用灵芝菌CGMCC 5.533接种于发酵底物上,接种量为10%(体积),控制过程pH为5.5~6.0,30℃下搅拌培养36h,过滤获得菌丝体和滤液,菌丝体干燥后超微粉碎获得灵芝菌丝体粉;滤液采用耦联膜截留分子量10000~40000u的灵芝胞外糖肽,喷雾干燥后获得灵芝胞外糖肽粉;
灵芝菌丝体粉的得率达63.35g/100g,白度达89.6%;灵芝胞外糖肽粉的得率达10.06g/100g。
2)胶原蛋白肽粉制备:干鱼皮(鲢鱼的干鱼皮)剪成小块后用粉碎机粉碎,得到干鱼皮粉,室温下用浓度0.3mol/L的Na2CO3溶液浸泡过夜,料液比1:40(料指干鱼皮粉,液指Na2CO3溶液量,g:ml);调pH至8,用碱性蛋白酶+中性蛋白酶混合酶解(碱性蛋白酶:中性蛋白酶的质量百分数比为75%:25%),酶解温度50℃,酶添加量1ml/L{1‰(v/v)},料液比1:10(料指干鱼皮粉,液指水量,g:ml),酶解时间为3h,得到酶解液;按活性碳的添加量为酶解液中肽的质量含量15%,添加活性碳脱色脱腥,50℃搅拌0.5h,处理2次;采用硝酸纤维素膜(0.22μm)过滤,滤液采用截留分子量1000u的纳滤膜过滤,滤液喷雾干燥后即获得胶原蛋白肽粉;其中,活性碳为椰壳活性碳(过200目,碘吸附值≥1000mg/g,亚甲蓝吸附值≥15ml),粒度200目,碘值≥1000mg/g,添加比例为酶解液中肽含量的15%。
胶原肽粉得率达88.6%,白度达93.24%。
3)按各原料所占重量百分数为:胶原蛋白肽粉24wt%、灵芝菌丝体粉45wt%,灵芝胞外糖肽粉5wt%、木糖醇粉26wt%,选取胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉,混合均匀,得到灵芝胶原肽粉(无菌包装成袋,产品气味口感香甜,白度达92.55%)。
表1:灵芝不同发酵时间菌体及发酵液的感官评价
根据图1和表1结果,发酵液灭菌后为白色混浊液体,玉米粉多沉降在底部,溶液黏稠度低,随着搅拌的开始及发酵时间的延长,发酵液的黏度增加颜色逐渐加深;菌体在24~36h时缠绕成细小球状(d=0.1~0.2cm),颜色发白,此后随时间的推移菌丝体球的直径逐渐增大。菌球并非缠绕成光滑的球体,其周边有菌丝刺出呈绒毛球状(d=0.4~0.8cm),且由于菌球中心缠绕较紧其颜色较外围深。36~48h时,菌体及发酵液的颜色逐渐转黄,此时发酵液散发出浓烈的香甜气味,并持续至72h,此后气味转淡逐渐消失。根据图1观察可得,36h为颜色和气味变化的拐点,发酵36h的菌体为白色且气味香甜浓郁。
表2:碳源种类对发酵菌体生物量及胞外糖肽产量的影响
以灵芝菌CGMCC 5.533发酵36h为例,氮源加量以C/N=66.7:1为标准计算而得。碳源筛选时,各组氮源加量均为蛋白胨2.0g/L;氮源筛选时,各组碳源加量均为葡萄糖20g/L。表2结果显示,灵芝菌的碳源耐受范围较宽,但复合碳源(如玉米粉)和氮源(如ISP)较单一碳源有利于胞外糖肽的合成及菌丝体的生长。就菌体生物量和胞外糖肽产量而言,玉米粉+麦芽糖+ISP试验效果为最好。
表3:不同酶配比获得的肽得率结果
1g脱脂鱼皮,料液比1:10,加酶量1mL/L,按表3比例添加复合酶,酶解3h后过滤,滤液通过双缩脲法,测定并计算滤液中肽得率。结果如表3显示,75%碱性蛋白酶+25%中性蛋白酶,肽得率最高;活性碳添加量15%脱色效果最佳(脱色前后颜色对比见图2)。
通过以上实验,获得最优制备方法及感官评价最优产品。
实施例2
与实施例1基本相同,不同的是:一种灵芝胶原肽粉,由胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉38wt%、灵芝菌丝体粉37wt%,灵芝胞外糖肽粉5wt%、木糖醇粉20wt%。产品,口感色泽良好、气味香甜,白度达91.37%。
发酵底物为:玉米超微粉5g,麦芽糖10g,大豆分离蛋白5g,蒸馏水1L。获得灵芝菌丝体粉52.35g/100g,白度达90.12%。滤液采用耦联膜截留分子量10000~40000u的灵芝胞外糖肽,喷雾干燥后获得灵芝胞外糖肽粉8.72g/100g。
上述一种灵芝胶原肽粉的制备方法同实施例1,实验方法同实施例1。
实施例3
与实施例1基本相同,不同的是:一种灵芝胶原肽粉,由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉24wt%、灵芝菌丝体粉40wt%,灵芝胞外糖肽粉14wt%、木糖醇粉22wt%。获得的灵芝胶原肽产品,口感色泽良好、气味香甜,白度达90.25%。
发酵底物为:玉米超微粉10g,麦芽糖15g,大豆分离蛋白2g,蒸馏水2L。获得灵芝菌丝体粉60.44g/100g,白度达89.8%。滤液采用耦联膜截留分子量10000~40000u的灵芝糖肽,喷雾干燥后获得灵芝胞外糖肽粉9.93g/100g。
上述一种灵芝胶原肽粉的制备方法同实施例1,实验方法同实施例1。
实施例4
与实施例1基本相同,不同的是:一种灵芝胶原肽粉,由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉38wt%、灵芝菌丝体粉45wt%,灵芝胞外糖肽粉5wt%、木糖醇粉12wt%。产品口感色泽良好、气味香甜,白度达92.04%。
发酵底物为:玉米超微粉7.5g,麦芽糖12.5g,大豆分离蛋白3.5g,蒸馏水1.5L,获得灵芝菌丝体粉57.70g/100g,白度达89.9%。滤液采用耦联膜截留分子量10000~40000u的灵芝胞外糖肽,喷雾干燥后获得灵芝胞外糖肽粉9.30g/100g。
上述一种灵芝胶原肽粉的制备方法同实施例1,实验方法同实施例1。
实施例5
与实施例1基本相同,不同的是:一种灵芝胶原肽粉,由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉24wt%、灵芝菌丝体粉45wt%,灵芝胞外糖肽粉11wt%、木糖醇粉20wt%。产品口感色泽良好、气味香甜,白度达91.20%。
发酵底物为:玉米超微粉5g,麦芽糖15g,大豆分离蛋白2.1g,蒸馏水1L。
灵芝菌丝体及胞外多糖肽的制备过程中,灵芝菌发酵24h,获得灵芝菌丝体粉47.91g/100g,白度达92.0%;获得灵芝胞外糖肽粉9.05g/100g。胶原肽制备时,按肽含量的10wt%添加椰壳活性碳,胶原肽粉白度达90.11%。
上述一种灵芝胶原肽粉的制备方法同实施例1,实验方法同实施例1。
实施例6
与实施例1基本相同,不同的是:一种灵芝胶原肽粉,由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉24wt%、灵芝菌丝体粉45wt%,灵芝胞外糖肽粉11wt%、木糖醇粉20wt%。产品口感色泽良好、气味香甜,白度达91.35%。
发酵底物为:玉米超微粉5g,麦芽糖15g,大豆分离蛋白2.1g,蒸馏水1L。
灵芝菌丝体及胞外多糖肽的制备过程中,灵芝菌发酵30h,获得灵芝菌丝体粉52.22g/100g,白度达90.8%;获得灵芝胞外糖肽粉9.34g/100g。胶原肽制备时,按肽含量的12wt%添加椰壳活性碳,胶原肽粉白度达92.11%。
上述一种灵芝胶原肽粉的制备方法同实施例1,实验方法同实施例1。
实施例7
与实施例1基本相同,不同的是:一种灵芝胶原肽粉,由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉24wt%、灵芝菌丝体粉42wt%,灵芝胞外糖肽粉14wt%、木糖醇粉20wt%。产品口感色泽良好、气味香甜,白度达91.46%。
上述一种灵芝胶原肽粉的制备方法同实施例1,实验方法同实施例1。
实施例8
与实施例1基本相同,不同的是:一种灵芝胶原肽粉,由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉26wt%、灵芝菌丝体粉40wt%,灵芝胞外糖肽粉14wt%、木糖醇粉20wt%。产品口感色泽良好、气味香甜,白度达92.02%。
实施例9
与实施例1基本相同,不同的是:灵芝菌发酵过程pH控制为4.5,发酵36h,菌丝体粉得率达42.53g/100g,白度达89.6%;胞外糖肽粉得率达9.04g/100g。
产品口感色泽良好、气味香甜,白度达90.15%。
实施例10
一种灵芝胶原肽粉,由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉30wt%、灵芝菌丝体粉40wt%,灵芝胞外糖肽粉10wt%、木糖醇粉20wt%。
上述一种灵芝胶原肽粉的制备方法,包括以下步骤:
1)灵芝菌丝体粉及灵芝胞外糖肽粉的制备:选取可食用灵芝菌CGMCC 5.533{菌种保藏号为CGMCC 5.533}、发酵底物(发酵底物为:玉米超微粉5g,麦芽糖10g,大豆分离蛋白2g,蒸馏水1L),将可食用灵芝菌CGMCC 5.533接种于发酵底物上,接种量为12%(体积百分数),控制过程pH为4.5,30℃下搅拌培养24h,过滤获得菌丝体和滤液,菌丝体干燥后超微粉碎获得灵芝菌丝体粉;滤液采用耦联膜截留分子量10000~40000u的灵芝胞外糖肽,喷雾干燥后获得灵芝胞外糖肽粉;
所述玉米超微粉的粒径为6~14μm;
灵芝菌丝体粉的得率达42.53g/100g,白度达89.6%;灵芝胞外糖肽粉的得率达8.63g/100g;
2)胶原蛋白肽粉制备:干鱼皮(罗非鱼的干鱼皮)剪成小块后用粉碎机粉碎,得到干鱼皮粉,室温下用浓度0.3mol/L的Na2CO3溶液浸泡过夜,料液比1:20(料指干鱼皮粉,液指Na2CO3溶液量,g:ml);调pH至8,用碱性蛋白酶+中性蛋白酶混合酶解(碱性蛋白酶:中性蛋白酶的质量百分数比为50%:50%),酶解温度50℃,酶添加量1ml/L,料液比1:10(料指干鱼皮粉,液指水量,g:ml),酶解时间为3h,得到酶解液;按活性碳的添加量为酶解液中肽的质量含量10%,添加活性碳脱色脱腥,50℃搅拌0.5h,处理2次;采用硝酸纤维素膜(0.22μm)过滤除杂,滤液采用截留分子量1000u的纳滤膜过滤,滤液喷雾干燥后即获得胶原蛋白肽粉;
胶原肽粉得率达88%以上,白度达91.24%;
3)按各原料所占重量百分数为:胶原蛋白肽粉30wt%、灵芝菌丝体粉40wt%,灵芝胞外糖肽粉10wt%、木糖醇粉20wt%,选取胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉,混合均匀,得到灵芝胶原肽粉(无菌包装成袋,产品气味口感香甜,白度达90%以上)。
实施例11
一种灵芝胶原肽粉,由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉38wt%、灵芝菌丝体粉37wt%,灵芝胞外糖肽粉5wt%、木糖醇粉20wt%。
上述一种灵芝胶原肽粉的制备方法,包括以下步骤:
1)灵芝菌丝体粉及灵芝胞外糖肽粉的制备:选取可食用灵芝菌CGMCC 5.533{菌种保藏号为CGMCC 5.533}、发酵底物(发酵底物为:玉米超微粉10g,麦芽糖15g,大豆分离蛋白5g,蒸馏水2L),将可食用灵芝菌CGMCC 5.533接种于发酵底物上,接种量为11%(体积百分数),控制过程pH为6.0,30℃下搅拌培养48h,过滤获得菌丝体和滤液,菌丝体干燥后超微粉碎获得灵芝菌丝体粉;滤液采用耦联膜截留分子量10000~40000u的灵芝胞外糖肽,喷雾干燥后获得灵芝胞外糖肽粉;
所述玉米超微粉的粒径为6~14μm;
灵芝菌丝体粉的得率达53.35g/100g,白度达90.5%;灵芝胞外糖肽粉的得率达9.06g/100g;
2)胶原蛋白肽粉制备:干鱼皮(草鱼的干鱼皮)剪成小块后用粉碎机粉碎,得到干鱼皮粉,室温下用浓度0.5mol/L的Na2CO3溶液浸泡过夜,料液比1:30(料指干鱼皮粉,液指Na2CO3溶液量,g:ml);调pH至8,用碱性蛋白酶+中性蛋白酶混合酶解(碱性蛋白酶:中性蛋白酶的质量百分数比为65%:35%),酶解温度55℃,酶添加量2ml/L,料液比1:20(料指干鱼皮粉,液指水量,g:ml),酶解时间为4h,得到酶解液;按活性碳的添加量为酶解液中肽的质量含量15%,添加活性碳脱色脱腥,55℃搅拌0.5h,处理2次;采用硝酸纤维素膜(0.22μm)过滤除杂,滤液采用截留分子量1000u的纳滤膜过滤,滤液喷雾干燥后即获得胶原蛋白肽粉;
胶原肽粉得率达88%以上,白度达92.20%;
3)按各原料所占重量百分数为:胶原蛋白肽粉38wt%、灵芝菌丝体粉37wt%,灵芝胞外糖肽粉5wt%、木糖醇粉20wt%,选取胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉,混合均匀,得到灵芝胶原肽粉(无菌包装成袋,产品气味口感香甜,白度达90%以上)。
本发明所列举的各原料,以及本发明各原料的上下限、区间取值,以及工艺参数(如温度、时间等)的上下限、区间取值都能实现本发明,在此不一一列举实施例。
Claims (9)
1.一种灵芝胶原肽粉,其特征在于由包含胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉混合而成,各原料所占重量百分数为:胶原蛋白肽粉24~38wt%、灵芝菌丝体粉37~45wt%,灵芝胞外糖肽粉5~14wt%、木糖醇粉12~26wt%。
2.根据权利要求1所述的一种灵芝胶原肽粉,其特征在于:各原料所占重量百分数最佳为:胶原蛋白肽粉24wt%、灵芝菌丝体粉45wt%,灵芝胞外糖肽粉5wt%、木糖醇粉26wt%。
3.如权利要求1所述的一种灵芝胶原肽粉的制备方法,其特征在于包括以下步骤:
1)灵芝菌丝体粉及灵芝胞外糖肽粉的制备:选取可食用灵芝菌CGMCC 5.533、发酵底物,将可食用灵芝菌CGMCC 5.533接种于发酵底物上,接种量为10~12%(体积百分数),控制过程pH为4.5~6.0,30℃下搅拌培养24~48h,过滤获得菌丝体和滤液,菌丝体干燥后超微粉碎获得灵芝菌丝体粉;滤液采用耦联膜截留分子量10000~40000u的灵芝胞外糖肽,喷雾干燥后获得灵芝胞外糖肽粉;
2)胶原蛋白肽粉制备:干鱼皮剪成小块后用粉碎机粉碎,得到干鱼皮粉,室温下用浓度0.3~0.5mol/L的Na2CO3浸泡过夜,料液比1g:20ml~40ml;调pH至8,用碱性蛋白酶+中性蛋白酶混合酶解,酶解温度50~55℃,酶添加量1~2ml/L,料液比1g:10ml~20ml,酶解时间为3~4h,得到酶解液;按活性碳的添加量为酶解液中肽的质量含量10~15%,添加活性碳脱色脱腥,50~55℃搅拌0.5h,处理2次;采用硝酸纤维素膜过滤除杂,滤液采用截留分子量1000u的纳滤膜过滤,滤液喷雾干燥后即获得胶原蛋白肽粉;
3)按各原料所占重量百分数为:胶原蛋白肽粉24~38wt%、灵芝菌丝体粉37~45wt%,灵芝胞外糖肽粉5~14wt%、木糖醇粉12~26wt%,选取胶原蛋白肽粉、灵芝菌丝体粉、灵芝胞外糖肽粉和木糖醇粉,混合均匀,得到灵芝胶原肽粉。
4.根据权利要求3所述的一种灵芝胶原肽粉的制备方法,其特征在于:步骤1)中,发酵底物为:玉米超微粉5~10g,麦芽糖10~15g,大豆分离蛋白2~5g,蒸馏水1~2L。
5.根据权利要求3或4所述的一种灵芝胶原肽粉的制备方法,其特征在于:步骤1)中,发酵底物为玉米超微粉5g,麦芽糖15g,大豆分离蛋白2.1g,蒸馏水1L。
6.根据权利要求3所述的一种灵芝胶原肽粉的制备方法,其特征在于:步骤1)中,发酵过程pH控制为5.5~6.0,培养时间控制为36h。
7.根据权利要求3所述的一种灵芝胶原肽粉的制备方法,其特征在于:步骤2)中,用碱性蛋白酶+中性蛋白酶混合酶解,碱性蛋白酶:中性蛋白酶的质量百分数比为50~75%:25~50%。
8.根据权利要求3或7所述的一种灵芝胶原肽粉的制备方法,其特征在于:步骤2)中,碱性蛋白酶、中性蛋白酶的质量百分数比例为中碱性蛋白酶75%,中性蛋白酶25%。
9.根据权利要求3所述的一种灵芝胶原肽粉的制备方法,其特征在于:步骤2)中,活性碳为椰壳活性碳,粒度200目,碘值≥1000mg/g,添加比例为酶解液中肽含量的15%。
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