CN112006271A - 一种超微黑木耳膳食粉及其加工工艺 - Google Patents
一种超微黑木耳膳食粉及其加工工艺 Download PDFInfo
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- CN112006271A CN112006271A CN202010848052.XA CN202010848052A CN112006271A CN 112006271 A CN112006271 A CN 112006271A CN 202010848052 A CN202010848052 A CN 202010848052A CN 112006271 A CN112006271 A CN 112006271A
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- powder
- black fungus
- dietary
- glucan
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Abstract
本发明属于食品技术领域,具体涉及一种超微黑木耳膳食粉及其加工工艺。其中,超微黑木耳膳食粉,包括以下重量百分比的组分:黑木耳粉60‑80%,山药粉5‑15%,藕粉5‑15%,小麦胚芽粉5‑15%,大豆蛋白粉2‑8%,β‑葡聚糖0.5‑1.5%。本发明通过在黑木耳粉中复配山药粉、大豆蛋白粉、β‑葡聚糖、小麦胚芽粉、藕粉,不仅具有较好的溶解性,解决了冲泡抱团的问题,还增加了对人体有益的营养物质,营养搭配均衡,改善了纯黑木耳粉风味,提升产品品质。
Description
技术领域
本发明属于食品技术领域,具体涉及一种超微黑木耳膳食粉及其加工工艺。
背景技术
目前黑木耳超微粉主要是作为食品添加剂使用,未见以黑木耳超微粉为主体的食品报道。以黑木耳超微粉为主体生产的营养粉,在食用时会碰到冲泡抱团、纯黑木耳粉存在酸苦味道导致风味不佳等问题。
超微粉可以参照中药材,中药材(植物)的细胞直径通常在10-200μm左右,中草药超微粉的粒径一般可粉碎到细胞粒径为48μm(300目)~25μm(500目)的粉末,甚至可溶于水中饮用。国家药典中所说的极细粉为200目左右的粉末,细度大约是70.9-79.1μm,中草药超微粉要比这个细的多。
黑木耳细胞壁关键组分为几丁质和β-葡聚糖,质地坚韧,不易被人体所消化,细胞壁内的多糖类物质很难透过细胞壁,被人体所吸收。经研究表明木耳制成粉后,营养成分保留完整,吸收率可达98%左右,比不粉碎直接食用提高吸收率2倍以上。当黑木耳被细化到微米级尺寸时,比表面积显著增加,微观结构改变,蛋白质富集率增加,多糖等功能物质溶出率、溶解性、吸附力、固香性、药效和生物利用率均得到显著提高。如果粉碎足够细化,微粒尺寸小于或接近细胞通道时,功效成分将有可能被直接利用吸收。
冲泡抱团的形成原因在于,黑木耳粉颗粒研磨的太细,表面的颗粒先沾水溶胀水化,就会抱团,形成一个个疙瘩,外面水分进不去,就无法溶解。目前的解决办法主要包括:
一、考虑冲调水温、水量、搅拌等冲泡工艺的优化。
二、添加易溶解并且对人体有益辅料进行复配,如蛋白质、糖类、粗纤维等,这些亲水性的营养物质具有良好的溶解性。
发明内容
基于现有技术中存在的上述缺点和不足,本发明的目的之一是至少解决现有技术中存在的上述问题之一或多个,换言之,本发明的目的之一是提供满足前述需求之一或多个的一种超微黑木耳膳食粉及其加工工艺。
为了达到上述发明目的,本发明采用以下技术方案:
一种超微黑木耳膳食粉,包括以下重量百分比的组分:黑木耳粉60-80%,山药粉5-15%,藕粉5-15%,小麦胚芽粉5-15%,大豆蛋白粉2-8%,β-葡聚糖0.5-1.5%。
作为优选方案,黑木耳粉、山药粉、藕粉、小麦胚芽粉、大豆蛋白粉、β-葡聚糖的重量比为20:2:2:2:1:0.2。
作为优选方案,超微黑木耳膳食粉的粒径为300~500目。
本发明还提供如上任一方案所述的超微黑木耳膳食粉的加工工艺,包括以下步骤:
(1)对黑木耳粉复配山药粉、藕粉、小麦胚芽粉、大豆蛋白粉、β-葡聚糖,得到复配料;
(2)对复配料进行灭菌,得到超微黑木耳膳食粉。
作为优选方案,所述黑木耳粉的加工,包括以下步骤:
(a)干黑木耳的精选;
(b)浸泡;
(c)去尾除杂;
(d)蒸煮;
(e)干燥;
(f)粉碎及过筛,得到黑木耳粉。
作为优选方案,所述步骤(b)中,采用60-80℃的自来水浸泡5-15min。
作为优选方案,所述步骤(c)中,去除浸泡后的黑木耳的根部及附着的杂质,清洗干净备用。
作为优选方案,所述步骤(d)中,以1:3的水量对去尾除杂后的黑木耳进行蒸煮。
作为优选方案,所述步骤(e)中,采用微波真空及热风干燥方式进行干燥。
作为优选方案,所述步骤(2)中,采用60Co-γ射线辐照灭菌。
本发明与现有技术相比,有益效果是:
本发明通过在黑木耳粉中复配山药粉、大豆蛋白粉、β-葡聚糖、小麦胚芽粉、藕粉,不仅具有较好的溶解性,解决了冲泡抱团的问题,还增加了对人体有益的营养物质,营养搭配均衡,改善了纯黑木耳粉风味,提升产品品质。
附图说明
图1是本发明实施例的Plackett-Burman试验的因素显著性排序图;
图2是本发明实施例的辅助降血糖黑木耳粉中挥发性风味物质总离子流图;
图3是本发明实施例的辅助降血糖黑木耳粉中各类挥发性风味物质的数量和百分含量比较图。
具体实施方式
以下将通过具体实施例对本发明的技术方案作进一步解释说明。
本发明实施例的超微黑木耳膳食粉,以稳定分散和提高溶解速度为目标,根据单因素实验,采用感官评定的方法筛选出山药粉、藕粉、小麦胚芽粉、大豆蛋白粉、β-葡聚糖等,然后进行辅助降糖黑木耳膳食粉配方的优化。
(1)山药粉
中医是药食同源的滋补佳品,山药含有可溶性纤维,能推迟胃内食物的排空,控制饭后血糖升高,因此具有助消化、降血糖的功效。在黑木耳粉中添加山药粉可以达到协同增效辅助降低血糖的效果。
随着添加量的增加,黑木耳营养粉更容易搅拌并减少团块的产生,但是添加量8%以上太粘而影响口感。
(2)藕粉
藕性温味甘,具有益胃健脾、生津清热、滋阴养血等功效,是极适用于婴孩、老人、病人的滋补品。在黑木耳粉为主的膳食粉中添加少量藕粉,不仅有助于稳定分散,还能均衡营养,改善风味。
添加10%的藕粉可以使得黑木耳营养粉更容易搅拌并明显减少团块的产生,15%以上太粘而影响口感。
(3)小麦胚芽粉
小麦胚芽是从优质小麦粒中萃取的精华,含有维生素B族、维生素D、不饱和脂肪酸、核酸、叶酸、二十八烷醇和钙、铁、锌、硒等10余种矿物质等,是非常理想的微量金属元素的供给源,是“人类的天然营养宝库”。在黑木耳粉中添加小麦胚芽粉,相对于添加了天然的维生素和微量元素。
随着添加量的增加,黑木耳营养粉更容易搅拌并减少团块的产生,添加量为10%时效果最好,超过25%略有草味。
(4)大豆分离蛋白粉
大豆分离蛋白是以低温脱溶大豆粕为原料生产的一种全价蛋白类食品添加剂。大豆分离蛋白中蛋白质含量在90%以上,氨基酸种类有近20种,并含有人体必需氨基酸。蛋白质是人体必需的营养素,在黑木耳膳食粉中添加优质的蛋白质可以满足人体所需。
随着添加量的增加,黑木耳营养粉感官颜色变浅,带有粗粮的味道,风味更好。10%以上更容易搅拌并减少团块的产生,25%上略有腥味。
(5)β-葡聚糖
葡聚糖是指以葡萄糖为单糖组成的同型多糖,葡萄糖单元之间以糖苷键连接。其中根据糖苷键的类型又可分为α葡聚糖和β-葡聚糖。β-葡聚糖具有增强免疫活性,并具有改善血脂和抗辐射、改善肠道功能的作用。β-葡聚糖易溶于水,在黑木耳膳食粉中添加β-葡聚糖,不仅可以提高溶解性,还能增加黑木耳膳食粉的功能。
随着添加量的增加,黑木耳营养粉更容易搅拌并减少团块的产生,但是添加量在2%以上时有令人不舒服的口感。
通过以上的配方优化,得到超微黑木耳膳食粉的配方:包括以下重量百分比的组分:黑木耳粉60-80%,山药粉5-15%,藕粉5-15%,小麦胚芽粉5-15%,大豆蛋白粉2-8%,β-葡聚糖0.5-1.5%。
本发明实施例的超微黑木耳膳食粉的加工工艺,包括以下步骤:
1、原料质量控制:选择颜色纯正、无病烂的优质干黑木耳为原料,去掉杂质。黑木耳在采收、贮藏运输中,存在大量杂物和各种微生物。在适宜条件下,微生物大量繁殖而引起污染,故在烘炒前精选、淘洗。
2、浸泡:用适量60-80℃的自来水浸泡5-15min。
3、去尾除杂:待黑木耳充分吸水膨胀后,去除其根部及附着在其表面的木屑、沙子等杂质,清洗干净备用。
4、预煮:然后以1:3的水量对去尾除杂后的黑木耳进行小火蒸煮。
5、干燥:采用微波真空+热风干燥方式进行干燥。
6、粉碎及过筛:采用超微粉碎机粉碎,同时用筛网对黑木耳粉过筛,得到黑木耳粉。
7、复配:按照功能需求复配山药粉、藕粉、小麦胚芽粉、大豆蛋白粉、β-葡聚糖,在采购时均按国标衡量,以免加工过程污染。
8.贮藏:成品经60Co-γ射线辐照灭菌,可以阴凉干燥处保存两年。
9.包装:按照不同的规格进行密封袋装或罐装,得到超微黑木耳膳食粉。
以下通过辅助降糖黑木耳膳食粉配方的优化:
1、膳食粉配方Plackett-Burman因素筛选试验及结果
研究藕粉、山药粉及β-葡聚糖等不同添加量对膳食粉感官品质的影响。固定其余的因素在中间水平上,逐一进行每个单因素实验,然后根据单因素实验结果,考察米粉、魔芋粉、大豆蛋白、胶原蛋白、葡聚糖的添加量对膳食粉感官品质影响的显著性。利用Design-Expert10.0.3软件进行Plackett-Burman试验设计及数据处理,根据试验结果,确定影响显著的因素,进行后续试验。试验因素与水平见表1和2所示。
表1 Plackett-Burman试验因素与水平
表2 Plackett-Burman因素筛选试验结果
2、显著因素最陡爬坡试验结果
为了使得通过Plackett-Burman试验确定的显著因素取值逼近最佳的区域,进行最陡爬坡试验,从而建立响应面拟合方程。按照一次拟合方程,设计显著因素的爬坡方向和步长,完成最陡爬坡试验。根据试验结果选取感官评分最高的试验处理组,该处理组对应的各因素值,作为Box-Behnken优化试验时的“0水平”,如表3和图1所示。
表3显著因素最陡爬坡试验结果
3、膳食粉配方优化试验结果
根据Plackett-Burman试验确定的显著因素和最陡爬坡试验确定的各个显著因素的“0水平”,按照步长计算得到“-1”和“1”水平。采用Box-Behnken试验设计原理设计响应面试验,以感官评分为响应值,进一步优化膳食粉配方。响应面优化试验因素与水平见表4所示,Box-Behnken试验设计及结果如表5所示。
表4响应面的试验因素与水平
运用Design-Expert 10.0.3软件对表试验结果进行多元回归拟合,拟合所得膳食粉感官评分的多元二次回归方程如下:
通过Design-Expert软件进行二次响应面回归分析,得到如下感官评分(R)多元二次响应面回归模型:R=+98.91250-2.92500*a-56.57500*b+277.00000*c+215.00000*a*b+2725.00000*a*c+2475.00000*b*c-204.50000*a2-224.50000*b2-31200.00000*c2。
表5 Box-Behnken试验设计及结果
对该回归模型及其系数进行显著性检验,结果见表6。
由表6可知,模型的F值为8.23,p<0.01,说明该模型极显著,可较好地描述各因素与响应值之间的真实关系,可以利用该回归方程确定营养粉最优配方。失拟项在0.05水平上不显著(p=0.3541),说明残差项均由随机误差引起。校正决定系数(R2 Adj=0.8027)0.80)和变异系数CV为1.99%,进一步说明模型拟合优度较好,因此适用于本次试验优化配方的预测。其中模拟项c和c2对营养粉感官评分的影响达到极显著水平,ab、ac、bc、b2、c2对感官评分的影响为显著。
通过软件的优化程序模块对感官品质进行优化,结果如下:a为0.200,b为0.100,c为0.020,模型预测感官评分可达95.455分。采用上述优化的添加量进行3次重复试验营养费实际感官评分为93.6±0.6分,与预测值基本一致。
表6 Box-Behnken试验结果二次回归方差分析
注:*表示差异显著,**表示差异极显著。
4、结论
采用Plackett-Burman试验方法对黑木耳营养粉的配方及配比进行优化,确定辅助降血糖黑木耳营养粉的最佳工艺条件为:黑木耳粉2g,山药粉为0.2g,大豆蛋白粉为0.1g,β-葡聚糖为0.02g,小麦胚芽粉0.2g,藕粉0.2g。这种黑木耳营养米粉可以作为早餐食品以及普通的方便冲调营养粉,冲调后口感幼滑、香味怡人。也就是说,黑木耳粉、山药粉、藕粉、小麦胚芽粉、大豆蛋白粉、β-葡聚糖的重量比为20:2:2:2:1:0.2。
另外,还进行辅助降糖黑木耳膳食粉挥发性风味物质的鉴定,具体如下:
1、样品预处理
称取0.5g样品用80℃热水冲泡后,取3mL于萃取小瓶中,置于80℃恒温预处理室中,预热20min,将萃取头垂直插入密封的萃取瓶内,萃取纤维完全暴露在样品上方的顶空瓶中,萃取30min后,手动插入气相色谱仪进样口热解吸5min,进行气质分析。
2、气相色谱与质谱条件
色谱条件:DB-5MS毛细管色谱柱(30m×0.25mm I.D.×0.25μm),载气He2,进样口温度250℃,载气流速为1.0mL/min,不分流,采用等梯度程序升温,起始温度为50℃,保持3min,以8℃/min的升温速率,从50℃升至230℃,保持5min。
质谱条件:EI离子源,电子能量70eV,发射电流200μA,传输杆温度250℃,离子源温250℃,质量扫描范围33-450amu,扫描速率5scans/sec,检测电压350V。
3、实验结果与讨论
3.1配制黑木耳膳食粉中挥发性风味物质的种类和含量
采用SPME-GC-MS分析了黑木耳膳食粉中的挥发性风味物质,共检测出111种化合物,总离子流图见图2。对黑木耳粉中111种挥发性物质按照醛类化合物、酮类化合物、酸类化合物、醇类化合物、酯类化合物和其他化合物的数量及各类化合物所占的百分含量进行归类比较分析,见图3,柱状图的左侧的颜色浅对应的是数量,右侧的颜色深的对应的是相对含量。
3.2配制黑木耳粉中挥发性风味物质的性质
醛类是食用菌挥发性物质中比较丰富的一类化合物,能在脂质氧化中快速形成,提供柑橘皮的香味,对食品的风味的形成贡献较大。黑木耳膳食粉挥发性物质中检测出醛类物质种类较多,总计检出醛类挥发性物质20种,占总量的26.79%。主要包括2-丁基-2辛烯醛、己醛、辛醛、(E)-2-辛烯醛、(E)-2-壬烯醛、苯甲醛、苯乙醛、2,4-壬二烯醛等。2-丁基-2辛烯醛是食用菌的关键风味物质;己醛来自于ω-6不饱和脂肪酸,具有青草气息;苯甲醛由苯丙氨酸的Strecker降解反应而生成,具有令人愉快的杏仁香、坚果香和水果香;苯乙醛具有水果的甜香气;癸醛具有甜橙和橘子香气,并带有油脂气息;2-壬烯醛具有脂肪气息、青香、蜡香、黄瓜香和甜瓜香。醛类的感觉阈值较低,对风味贡献较大,而且与其他物质相作用能产生很强的风味叠加效应。
黑木耳粉中共检测出26种酮类物质,占总量的16.78%。酮类化合物是不饱和的脂肪酸进行氧化作用以而产生的,它为食用菌的贡献的气味有花香和果香,随着碳链的增长表现更为强烈的花香风味,如2-十一烷酮具有柠檬风味。
酯类化合物是经低级饱和脂肪酸与醇类化合而成,具有各种果实香味。黑木耳粉中总计检测出酯类挥发性组分17种,占总量的15.45%,但是黑木耳粉中检测出的酯类成分的香味阈值较大,对黑木耳粉的整体风味影响较小。
醇类通常具有植物香的气味,是食用菌最重要的风味物质。黑木耳粉中检测出醇类物质较少,只有8种,占总量的3.85%。其中,含量最高的是1-辛烯-3-醇,1-辛烯-3-醇具有浓烈的蘑菇风味,几乎在所有的食用菌中含量都很丰富。1-辛烯-3-醇的形成和脂肪氧化酶的活性密切相关。1-辛烯-3-醇的风味阈值为0.1mg/L,其含量高低能够显著影响它的气味感受,如1-辛烯-3-醇在水中的浓度达到10mg/L时,呈现出浓郁的金属味;当水中的浓度达到1mg/L时,呈现出比较弱的蘑菇风味。另外,1-辛烯-3-醇的稳定性不高,各种干燥方法(包括自然干燥、冷冻干燥、喷雾干燥和流化床干燥)对它的破坏很大,影响其含量。
黑木耳粉中共检测出8中酸类物质,但含量较高,占总量的23.76%。主要成分有n-癸酸、戊酸、壬酸等。有机酸在一定程度上影响食用菌挥发性风味物质的形成,其产生与酚类的合成、氨基酸和酯类的代谢过程密切相关。因此,食用菌中的有机酸类风味物质很有可能与其它呈味小分子共同作用影响着食用菌的整体风味。
黑木耳粉挥发性物质中检测出33种烃类及其他物质,占比13.37%,烷烃化合物阈值很高,除支链烷烃外,一般对食品的风味贡献较小。另外,本研究中检测出的其他物质虽然对黑木耳香味直接贡献不大,但可能有助于提高整体风味其他一些化合物在黑木耳风味中起着调和和互补的作用。
4、结论
采用HS-SPME-GC-MS对黑木耳粉风味成分的分析研究,结果显示,黑木耳粉中挥发性物质种类繁多,数量众多,共鉴定出111种挥发性物质,包括烃类、醛类、醇类、酯类、酮类和酸类等。各种化合物含量不同、呈味阈值不同,显著影响黑木耳粉的呈味体现,从而形成了配制黑木耳膳食粉的特征性风味。
以上所述仅是对本发明的优选实施例及原理进行了详细说明,对本领域的普通技术人员而言,依据本发明提供的思想,在具体实施方式上会有改变之处,而这些改变也应视为本发明的保护范围。
Claims (10)
1.一种超微黑木耳膳食粉,其特征在于,包括以下重量百分比的组分:黑木耳粉60-80%,山药粉5-15%,藕粉5-15%,小麦胚芽粉5-15%,大豆蛋白粉2-8%,β-葡聚糖0.5-1.5%。
2.根据权利要求1所述的一种超微黑木耳膳食粉,其特征在于,黑木耳粉、山药粉、藕粉、小麦胚芽粉、大豆蛋白粉、β-葡聚糖的重量比为20:2:2:2:1:0.2。
3.根据权利要求1所述的一种超微黑木耳膳食粉,其特征在于,超微黑木耳膳食粉的粒径为300~500目。
4.如权利要求1-3任一项所述的超微黑木耳膳食粉的加工工艺,其特征在于,包括以下步骤:
(1)对黑木耳粉复配山药粉、藕粉、小麦胚芽粉、大豆蛋白粉、β-葡聚糖,得到复配料;
(2)对复配料进行灭菌,得到超微黑木耳膳食粉。
5.根据权利要求4所述的加工工艺,其特征在于,所述黑木耳粉的加工,包括以下步骤:
(a)干黑木耳的精选;
(b)浸泡;
(c)去尾除杂;
(d)蒸煮;
(e)干燥;
(f)粉碎及过筛,得到黑木耳粉。
6.根据权利要求5所述的加工工艺,其特征在于,所述步骤(b)中,采用60-80℃的自来水浸泡5-15min。
7.根据权利要求5所述的加工工艺,其特征在于,所述步骤(c)中,去除浸泡后的黑木耳的根部及附着的杂质,清洗干净备用。
8.根据权利要求5所述的加工工艺,其特征在于,所述步骤(d)中,以1:3的水量对去尾除杂后的黑木耳进行蒸煮。
9.根据权利要求5所述的加工工艺,其特征在于,所述步骤(e)中,采用微波真空及热风干燥方式进行干燥。
10.根据权利要求4所述的加工工艺,其特征在于,所述步骤(2)中,采用60Co-γ射线辐照灭菌。
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