CN112300888A - 一种鳄鱼小分子肽保健酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种鳄鱼小分子肽保健酒及其制备方法。本发明的一种鳄鱼小分子肽保健酒,包括如下质量份数的组分:基酒1000份、鳄鱼小分子肽浓缩液0.2~1份、中药提取物3~10份、白糖0.2~0.3份、蜂蜜0.1~0.3份。本发明的制备方法是将中药提取物按一定质量比置于米酒中密封,在35‑45℃浸提6‑10天,过滤得半成品保健酒;将鳄鱼小分子肽浓缩液、白糖和蜂蜜与保健酒半成品混合,罐装灭菌,即得鳄鱼小分子肽保健酒。本发明一种鳄鱼小分子肽保健酒中的鳄鱼小分子肽浓缩液的多肽片段分子量较小,制备的保健酒营养价值高、易于人体消化吸收。
Description
技术领域
本发明涉及保健酒技术领域,尤其涉及一种鳄鱼小分子肽保健酒及其制备方法。
背景技术
现有的各种保健酒,大多直接将动物的肉采用浸泡方式放在在酒中制成,这使得被浸泡的动物肉类后其他组织中的生物活性物质不能彻底被溶解于酒中,而动物肉类中得生物活性物质只有溶解再米酒中才能被释放出生物活性分子,所以一般保健酒缺乏营养成分和保健作用
发明内容
本发明的目的在于,针对现有技术的上述不足,提出一种营养价值高、易于人体消化吸收的鳄鱼小分子肽保健酒。
本发明的一种鳄鱼小分子肽保健酒,包括如下质量份数的组分:
基酒1000份、鳄鱼小分子肽浓缩液0.2~1份、中药提取物3~10份、白糖0.2~0.3份、蜂蜜0.1~0.3份;
进一步的,所述中药提取物按照重量份数包括:人参2~5份、杜仲雄花0.2~1份、覆盆子15~30份、枸杞子25~40份、大枣10~20份、甘草5~8份。
进一步的,所述鳄鱼小分子肽浓缩液制备方法包括以下步骤:
S1:将鳄鱼肉原料绞碎,然后减压煮制去脂肪,并进行肉、油、水不同相的分离;
S2:取分离后的煮后肉和水按一定比例加入酶解罐中均质,调pH值为6-8;然后采用超高压辅助复合酶解法对酶解罐中的肉进行酶解;
S3:对步骤S2得到的酶解液进行超高压灭活;
S4:冷却后进行三相分离,肉渣及油脂回收,上清液过膜去掉悬浮物浓缩即得鳄鱼小分子肽浓缩液。
进一步的,步骤S1中减压煮制的料液比为1:3-1:6,压力为0.03-0.08Mpa。
进一步的,步骤S2中煮后肉与水的比例在1:3-1:6之间。
进一步的,步骤S3中超高压辅助复合酶解法的具体步骤是先加入0.5%-1.5%的胰蛋白酶在40-50℃加热酶解1-3h,再将温度升至55-60℃加入0.5%-1.5%的羧肽酶继续酶解1-3h,超高压的压力为200-300Mpa。
进一步的,步骤S3中超高压灭活的压力为400-500Mpa。
进一步的,步骤S4中上清液过0.22μm滤膜去悬浮物浓缩得鳄鱼小分子肽浓缩液。
进一步的,所述的鳄鱼包括尼罗鳄、湾鳄或暹罗鳄。这几种鳄鱼是目前国内法律所允许的人工养殖的品种,其营养价值很丰富。
一种鳄鱼小分子肽保健酒的制备方法,将中药提取物按一定质量比置于米酒中密封,在35-45℃浸提6-10天,过滤得半成品保健酒;将鳄鱼小分子肽浓缩液、白糖和蜂蜜与所述半成品保健酒混合,罐装灭菌,即得鳄鱼小分子肽保健酒。
本发明一种鳄鱼小分子肽保健酒中的鳄鱼小分子肽浓缩液采用超高压辅助复合酶解方法,在超高压环境下,进行梯度温度复合酶解,可有效发挥胰蛋白酶作为内切酶和羧肽酶作为外切酶的最大活性,效率更高,水解更彻底、释放更多活性氨基酸,营养成分含量丰富,保留了更多活性成分且产品风味更好,避免化学方法制备多肽过程中的残留和污染,运用有机膜过滤的方法能够有效分离精制过程中的异物,并且能有效除菌,工艺简单,操作方便,多肽片段分子量较小,制备的保健酒营养价值高、易于人体消化吸收。
具体实施方式
以下是本发明的具体实施例,对本发明的技术方案作进一步的描述,但本发明并不限于这些实施例。
实施例1
制备鳄鱼小分子肽浓缩液
S1:将鳄鱼肉原料用绞肉机绞碎成约2cm大小,以1:5料液比在0.05Mpa、60℃下进行减压煮制10min去脂肪,并采用振动筛及三相碟式分离机进行肉、油、水不同相的分离(10000r/min,60min);
S2:取分离后的煮后肉和水按1:4比例加入酶解罐中均质,调pH值为7;
S3:采用超高压辅助复合酶解法,在250Mpa、40℃下先加入1%胰蛋白酶酶解2h,再升温至55℃,加入1%羧肽酶酶解2h;
S4:酶解液在450Mpa、70℃下进行超高压灭活30min;
S5:冷却后采用振动筛及三相碟式分离机进行三相分离(10000r/min,60min),肉渣及油脂回收,上清液过0.22μm有机膜去掉悬浮物浓缩即得产品。
本实施例的结果为:通过超高压酶解法,酶解效率在70%-74%,效率较高,所得鳄鱼小分子肽浓缩液质量较佳。
制备保健酒
将人参20g、杜仲雄花2g、覆盆子150g、枸杞子250g、大枣100g和甘草50g置于10kg米酒中密封,在35-45℃浸提6-10天,过滤得半成品保健酒;将鳄鱼小分子肽浓缩液2g、白糖2g和蜂蜜1g与上述保健酒半成品混合,罐装灭菌,即得鳄鱼小分子肽保健酒。
实施例2
制备鳄鱼小分子肽浓缩液
S1:将鳄鱼肉原料用绞肉机绞碎成约2cm大小,以1:6料液比在0.06Mpa、65℃下进行减压煮制10min去脂肪,并采用振动筛及三相碟式分离机进行肉、油、水不同相的分离(10000r/min,60min);
S2:取分离后的煮后肉和水按1:5比例加入酶解罐中均质,调pH值为7;
S3:采用超高压辅助复合酶解法,在280Mpa、50℃下先加入1.5%胰蛋白酶酶解2h,再升温至55℃,加入1.5%羧肽酶酶解2h;
S4:酶解液在420Mpa、75℃下进行减压灭活30min;
S5:冷却后采用振动筛及三相碟式分离机进行三相分离(10000r/min,60min),肉渣及油脂回收,上清液过0.22μm有机膜去掉悬浮物浓缩即得鳄鱼小分子肽保健酒。
71%-74%,效率较高,氨基酸水解彻底,含量丰富,所得产品质量较佳。
制备保健酒
将人参50g、杜仲雄花10g、覆盆子300g、枸杞子300g、大枣200g和甘草80g置于10kg米酒中密封,在35-45℃浸提6-10天,过滤得半成品保健酒;将鳄鱼小分子肽浓缩液10g白糖3g和蜂蜜3g与上述保健酒半成品混合,罐装灭菌,即得鳄鱼小分子肽保健酒。
实施例3
制备鳄鱼小分子肽浓缩液的工艺与实施例1完全相同,制备保健酒的步骤如下:
将人参25g、杜仲雄花5g、覆盆子250g、枸杞子300g、大枣200g和甘草65g置于10kg米酒中密封,在35-45℃浸提6-10天,过滤得半成品保健酒;将鳄鱼小分子肽浓缩液7g、白糖2.5g和蜂蜜2g与上述保健酒半成品混合,罐装灭菌,即得鳄鱼小分子肽保健酒。
对实施例1和2制备得到的鳄鱼小分子肽浓缩液的氨基酸指标进行了检测并与东阿阿胶进行了对比,具体结果如下表1和表2:
表1:
表2:
东阿阿胶是目前市场上比较受大众认可的一种滋补品,从表中可看出鳄鱼肽的水解氨基酸及游离氨基酸含量明显高于东阿阿胶,主要表现在其牛磺酸、支链氨基酸(亮氨酸、异亮氨酸及缬氨酸)、肌肽、鹅肌肽等具有代表性的对人体供能的氨基酸含量明显高于东阿阿胶,作为竞品其氨基酸含量与鳄鱼小分子肽氨基酸做对比,体现了鳄鱼肽的氨基酸等小分子肽含量丰富,营养价值高。
以上未涉及之处,适用于现有技术。
虽然已经通过示例对本发明的一些特定实施例进行了详细说明,但是本领域的技术人员应该理解,以上示例仅是为了进行说明,而不是为了限制本发明的范围,本发明所属技术领域的技术人员可以对所描述的具体实施例来做出各种各样的修改或补充或采用类似的方式替代,但并不会偏离本发明的方向或者超越所附权利要求书所定义的范围。本领域的技术人员应该理解,凡是依据本发明的技术实质对以上实施方式所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围。
Claims (10)
1.一种鳄鱼小分子肽保健酒,其特征在于:包括如下质量份数的组分:
基酒1000份、鳄鱼小分子肽浓缩液0.2~1份、中药提取物3~10份、白糖0.2~0.3份、蜂蜜0.1~0.3份。
2.如权利要求1所述的一种鳄鱼小分子肽保健酒,其特征在于:所述中药提取物按照重量份数包括:人参2~5份、杜仲雄花0.2~1份、覆盆子15~30份、枸杞子25~40份、大枣10~20份、甘草5~8份。
3.如权利要求1所述的一种鳄鱼小分子肽保健酒,其特征在于:所述鳄鱼小分子肽浓缩液制备方法包括以下步骤:
S1:将鳄鱼肉原料绞碎,然后减压煮制去脂肪,并进行肉、油、水不同相的分离;
S2:取分离后的煮后肉和水按一定比例加入酶解罐中均质,调pH值为6-8;然后采用超高压辅助复合酶解法对酶解罐中的肉进行酶解;
S3:对步骤S2得到的酶解液进行超高压灭活;
S4:冷却后进行三相分离,肉渣及油脂回收,上清液过膜去掉悬浮物浓缩即得鳄鱼小分子肽浓缩液。
4.如权利要求3所述的一种鳄鱼小分子肽保健酒,其特征在于:步骤S1中减压煮制的料液比为1:3-1:6,压力为0.03-0.08Mpa。
5.如权利要求4所述的一种鳄鱼小分子肽保健酒,其特征在于:步骤S2中煮后肉与水的比例在1:3-1:6之间。
6.如权利要求5所述的一种鳄鱼小分子肽保健酒,其特征在于,步骤S3中超高压辅助复合酶解法的具体步骤是先加入0.5%-1.5%的胰蛋白酶在40-50℃加热酶解1-3h,再将温度升至55-60℃加入0.5%-1.5%的羧肽酶继续酶解1-3h,超高压的压力为200-300Mpa。
7.根据权利要求书6所述的一种鳄鱼小分子肽保健酒,其特征在于,步骤S3中超高压灭活的压力为400-500Mpa。
8.根据权利要求书7所述的一种鳄鱼小分子肽保健酒,其特征在于,步骤S4中上清液过0.22μm滤膜去悬浮物浓缩得鳄鱼小分子肽浓缩液。
9.权利要求1-8任意一项所述的一种鳄鱼小分子肽保健酒,其特征在于:所述的鳄鱼包括尼罗鳄、湾鳄或暹罗鳄。
10.如权利要求1-9任意一项所述的一种鳄鱼小分子肽保健酒的制备方法,其特征在于:将中药提取物按一定质量比置于米酒中密封,在35-45℃浸提6-10天,过滤得半成品保健酒;将一定质量比的鳄鱼小分子肽浓缩液、白糖和蜂蜜与所述半成品保健酒混合,罐装灭菌,即得鳄鱼小分子肽保健酒。
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