CN112617153A - 一种快速分散型高活性冲调葛粉的制备方法 - Google Patents
一种快速分散型高活性冲调葛粉的制备方法 Download PDFInfo
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Abstract
本发明公开了一种快速分散型高活性冲调葛粉的制备方法,属于食品加工领域。该制备方法采用特殊溶剂高效浸提鲜嫩苎麻叶粗蛋白,用滤膜常温浓缩避免粗蛋白变性,所制得粗蛋白提取液能有效分散葛粉淀粉,阻止其聚集结坨,发挥其在葛粉冲调分散助溶的最佳效果,解决了葛粉冲调易结块、凝沉,不易分散的难题。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种快速分散型高活性冲调葛粉的制备方法。
背景技术
粉葛,学名葛根,又叫甘葛。粉葛是多年生藤本豆科植物,秋、冬二季采挖,葛根特别肥大,含粉率在25-30%。因含葛粉多而得名粉葛,又因葛根甘甜,又将粉葛称为甘葛。野生粉葛,主要野生于低山沟谷中,未经人工栽培驯化,含淀粉率在17-20%。也可用来作人工栽品种。葛根粉性凉味甘辛,有解表退热,生津、透疹、升阳止泻等多种功能,可治外感发热头痛、高血压颈项强痛、口渴、消渴、麻疹不透、热疹、泄泻等多种疾病。一般的粉葛质韧,纤维性强。明朝著名的医学家李时珍对葛根进行了系统的研究,认为葛根的茎、叶、花、果、根均可入药,其标志性有效成分为黄豆甙元、黄甙及葛根素异黄酮类化合物,称为葛根总黄酮等。在《本草纲目》中这样记载:“葛,性甘、辛、平、无毒,主治:消渴、身大热、呕吐、诸弊,起阴气,解诸毒”。葛根广泛分布于辽宁、河北、河南、山东、安徽、湖北、江苏、浙江、福建、台湾、广东、广西、江西、湖南、重庆、四川、贵州、云南、陕西、甘肃等地。
目前,葛粉类的冲调产品,存在冲调性、稳定性差,易结块、凝沉、分散性不足、口感单一等问题。如中国专利“一种葛粉的加工方法,201310174044.1”“一种速溶改性葛粉的制备方法,申请号:201711103819.0”等。随着人们生活水平的提高,葛粉类产品正向功能化、营养化方向发展,人们对产品的可冲调性、口感的要求也更高了。通过检索发现,目前无通过苎麻叶粗蛋白提取物改善葛粉分散性的报道。
发明内容
本发明针对传统水洗干燥的葛粉冲调易结块、凝沉,不易分散的难题,以及活性成分水洗流失的工艺缺陷进行了工艺创新,本发明提供一种快速分散型高活性冲调葛粉的制备方法,采用特殊溶剂高效浸提鲜嫩苎麻叶粗蛋白,用滤膜常温浓缩避免粗蛋白变性,所制得粗蛋白提取液能有效分散葛粉淀粉,阻止其聚集结坨,发挥其在葛粉冲调分散助溶的最佳效果。
经过发明人大量不懈的努力,最终获得了一种快速分散型高活性冲调葛粉的制备方法,该方法包括如下步骤:
(1)挑取当年11月初的新鲜无霉烂完好的葛根和鲜嫩苎麻叶,分别用清水洗净,葛根沥干脱皮;葛根皮切细后加入含1%~2%(v/v)乳酸的20%~30%(v/v)乙醇水溶液中,葛根皮、乙醇液按2~3:10~15的质量比混合,在10℃~15℃低温氮气保护下反复磨浆,浸提过滤取汁;
(2)将步骤(1)中苎麻叶加入含3%~5% (g/g)硫酸钠的0.4%~0.8% (v/v)磷酸水溶液中,苎麻叶、磷酸液按2~3:10~15的质量比混合,在常温下反复磨浆,浸提过滤离心取上清汁液,反复浸提三次离心取汁液后用滤膜浓缩得苎麻叶粗蛋白液备用;
(3)将步骤(1)去皮的葛根切丁后经晒干,用高速螺杆搅打机反复擂打,筛分分离去除纤维,过200目筛得干法葛根粉;干葛根粉、水按3~4:7~10的质量比混合,然后经115~120℃、0.15~0.20Mpa高温加压熟化,充分糊化得葛粉浆;
(4)熟化后的葛粉浆缓慢降温至60℃~65℃,葛粉浆、葛根皮浸提液、苎麻叶粗蛋白浓缩液按70~75:5~10:20~25质量比混合,在30s内快速充分混匀,迅速置于-20~-40℃冷冻室速冻;
(5)速冻葛粉冻块经真空冷冻干燥、低温超微粉碎,定量包装,即可制得一种快速分散型高活性冲调葛粉。
优选地,如上所述的一种快速分散型高活性冲调葛粉的制备方法,所述步骤(1)的葛根皮为葛根表层小于0.5厘米厚的皮层。
优选地,如上所述的一种快速分散型高活性冲调葛粉的制备方法,所述步骤(5)真空冷冻干燥的冷阱温度低于-40℃,极限真空度10Pa,干燥时间不低于48h。
本发明针对传统水洗干燥的葛粉冲调易结块、凝沉,不易分散的难题,以及活性成分水洗流失的工艺缺陷进行了工艺创新,与现有技术相比,具有明显效果:
(1)为了葛根原料原生态特点的体现,葛粉制备中未加入其它化学分散剂,而是使用天然的苎麻叶粗蛋白提取物作为助溶分散体优化葛粉冲调分散效果,且凸显了葛根独有的风味和苎麻叶的清香味;
(2)采用了特殊溶剂高效浸提鲜嫩苎麻叶粗蛋白,用滤膜常温浓缩避免了粗蛋白变性,所制得粗蛋白提取液能有效分散葛粉淀粉,阻止其聚集结坨,发挥其在葛粉冲调分散助溶的最佳效果;
(3)在原料选择上选用当年11月初采收的淀粉含量较高、还原糖含量较高,纤维结晶度较低的粉葛,经高温加压促使淀粉糊化后速冻阻止淀粉老化,低温超微粉碎降低葛根淀粉等大分子物质的结晶度,均利于所制得葛粉的冲调分散性;这种干法制粉工艺相较传统葛粉湿法加水反复冲洗沉淀工艺,能最大程度保留葛根粉的活性物质和风味不流失;
(4)由于葛根皮中的总黄酮含量远高于去皮后的葛根主茎,故选用葛根皮作为高含量总黄酮的来源,采用了特殊溶剂高效浸提和低温氮保的防止其氧化的处理手段,保障了葛粉中总黄酮的较高含量和稳定性;
(5)所制葛粉采用真空冷冻干燥相较高温烘干和晒干,能避免黄酮类化合物的氧化损失。
具体实施方式
下面结合具体实施例,进一步阐述发明。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解,在阅读了本发明讲述的内容之后,本领域技术人员可以对本发明作各种改动和修改,这些等价形式同样落于本申请所附权利要求书所限定的范围。
实施例1
一种快速分散型高活性冲调葛粉的制备方法,其步骤如下:
(1)挑取当年11月初的新鲜无霉烂完好葛根和鲜嫩苎麻叶分别用清水洗净,葛根沥干脱皮;葛根皮切细后加入含1%(v/v)乳酸的20% (v/v)乙醇水溶液中,葛根皮、乙醇液按2:10的质量比混合,在10℃低温氮气保护下反复磨浆,浸提过滤取汁;
(2)将步骤(1)中苎麻叶加入含3% (g/g)硫酸钠的0.4% (v/v)磷酸水溶液中,苎麻叶、磷酸液按2:10的质量比混合,在常温下反复磨浆,浸提过滤离心取上清汁液,反复浸提三次离心取汁液后用滤膜浓缩得苎麻叶粗蛋白液备用;
(3)将步骤(1)中的去皮葛根切丁,经晒干后用高速螺杆搅打机反复擂打,筛分分离去除纤维,过200目筛得干法葛根粉;干葛根粉、水按3:7的质量比混合,然后经115℃、0.15Mpa高温加压熟化,充分糊化得葛粉浆;
(4)熟化后的葛粉浆缓慢降温至60℃,葛粉浆、葛根皮浸提液、苎麻叶粗蛋白浓缩液按70:5:20质量比混合,在30s内快速充分混匀,迅速置于-20℃冷冻室速冻;
(5)速冻葛粉冻块经真空冷冻干燥、低温超微粉碎,定量包装,即可制得一种快速分散型高活性冲调葛粉,其中真空冷冻干燥的冷阱温度低于-40℃,极限真空度10Pa,干燥时间50h。
采用分光光度法测定葛粉曲中总黄酮的含量(SN/T4592-2016);采用滤网过滤法测定凝沉结块率。本实施例葛粉总黄酮的含量为11.2mg/g,凝沉结块率为2.7%。
实施例2
一种快速分散型高活性冲调葛粉的制备方法,其步骤如下:
(1)挑取当年11月初的新鲜无霉烂完好葛根和鲜嫩苎麻叶,分别用清水洗净,葛根沥干脱皮;葛根皮切细后加入含2%(v/v)乳酸的30%(v/v)乙醇水溶液中,葛根皮、乙醇液按3:15的质量比混合,在15℃低温氮气保护下反复磨浆,浸提过滤取汁;
(2)将步骤(1)中苎麻叶加入含5% (g/g)硫酸钠的0.8% (v/v)磷酸水溶液中,苎麻叶、磷酸液按3:15的质量比混合,在常温下反复磨浆,浸提过滤离心取上清汁液,反复浸提三次离心取汁液后用滤膜浓缩得苎麻叶粗蛋白液备用;
(3)将步骤(1)去皮的葛根切丁,经晒干后用高速螺杆搅打机反复擂打,筛分分离去除纤维,过200目筛得干法葛根粉;干葛根粉、水按4:10的质量比混合,然后经120℃、0.20Mpa高温加压熟化,充分糊化得葛粉浆;
(4)熟化后的葛粉浆缓慢降温至65℃,葛粉浆、葛根皮浸提液、苎麻叶粗蛋白浓缩液按75:10:25质量比混合,在30s内快速充分混匀,迅速置于-40℃冷冻室速冻;
(5)速冻葛粉冻块经真空冷冻干燥、低温超微粉碎,定量包装,即可制得一种快速分散型高活性冲调葛粉,其中真空冷冻干燥的冷阱温度低于-40℃,极限真空度10Pa,干燥时间60h。
测定葛粉总黄酮含量和凝沉结块率的方法同实施例1,葛粉总黄酮的含量为12.1mg/g,凝沉结块率为2.3%。
实施例3
一种快速分散型高活性冲调葛粉的制备方法,其步骤如下:
(1)挑取当年11月初的新鲜无霉烂完好葛根和鲜嫩苎麻叶分别用清水洗净,葛根沥干脱皮;葛根皮切细后加入含1.5% (v/v)乳酸的25%v/v)乙醇水溶液中,葛根皮、乙醇液按2.5:12.5的质量比混合,在12.5℃低温氮气保护下反复磨浆,浸提过滤取汁;
(2)将步骤(1)中苎麻叶加入含4%(g/g)硫酸钠的0.6%(v/v)磷酸水溶液中,苎麻叶、磷酸液按2.5:12.5的质量比混合,在常温下反复磨浆,浸提过滤离心取上清汁液,反复浸提三次离心取汁液后用滤膜浓缩得苎麻叶粗蛋白液备用;
(3)将步骤(1)的去皮葛根切丁,经晒干后用高速螺杆搅打机反复擂打,筛分分离去除纤维,过200目筛得干法葛根粉;干葛根粉、水按3.5:8.5的质量比混合,然后经117.5℃、0.175Mpa高温加压熟化,充分糊化得葛粉浆;
(4)熟化后葛粉浆缓慢降温至62.5℃,葛粉浆、葛根皮浸提液、苎麻叶粗蛋白浓缩液按72.5:7.5:22.5质量比混合,在30s内快速充分混匀,迅速置于-20~-40℃冷冻室速冻;
(5)速冻葛粉冻块经真空冷冻干燥、低温超微粉碎,定量包装,即可制得一种快速分散型高活性冲调葛粉,其中真空冷冻干燥的冷阱温度低于-40℃,极限真空度10Pa,干燥时间55h。
测定葛粉总黄酮含量和凝沉结块率的方法同实施例1,葛粉总黄酮的含量为13.4mg/g,凝沉结块率为2.2%。
实施例1-3制备的葛粉,能在温水下简单搅拌20s即可迅速分散,不结块,不凝沉,冲熟后呈现褐红色半透明胶状,有葛根特有鲜明的风味和苎麻的清香味,味道鲜美,无粒无渣,柔嫩爽滑,养生效果明显,适合各类人群食用。
对比实施例1
一种快速分散型高活性冲调葛粉的制备方法,其步骤如下:
(1)挑取当年11月初的新鲜无霉烂完好葛根和鲜嫩苎麻叶分别用清水洗净,葛根沥干脱皮;葛根皮切细后加入含1.5% (v/v)乳酸的25%v/v)乙醇水溶液中,葛根皮、乙醇液按2.5:12.5的质量比混合,在12.5℃低温氮气保护下反复磨浆,浸提过滤取汁;
(2)将步骤(1)中的苎麻叶加入水中,苎麻叶、水按2.5:12.5的质量比混合,在常温下反复磨浆,浸提过滤离心取上清汁液,反复浸提三次离心取汁液后,采用蒸发热浓缩后得苎麻叶粗蛋白液备用;
(3)将步骤(1)的去皮葛根切丁,经晒干后用高速螺杆搅打机反复擂打,筛分分离去除纤维,过200目筛得干法葛根粉;干葛根粉、水按3.5:8.5的质量比混合,然后经117.5℃、0.175Mpa高温加压熟化,充分糊化得葛粉浆;
(4)熟化后的葛粉浆缓慢降温至室温,葛粉浆、葛根皮浸提液、苎麻叶粗蛋白浓缩液按72.5:7.5:22.5质量比混合,在30s内快速充分混匀,迅速置于-20~-40℃冷冻室速冻;
(5)速冻葛粉冻块经真空冷冻干燥、低温超微粉碎,定量包装,即可制得一种快速分散型高活性冲调葛粉,其中真空冷冻干燥的冷阱温度低于-40℃,极限真空度10Pa,干燥时间60h。
测定葛粉总黄酮含量和凝沉结块率的方法同实施例1,葛粉总黄酮的含量为14.5mg/g,凝沉结块率为16.4%。因苎麻叶粗蛋白水提取工艺没有浸提得到有效助溶分散葛粉冲调效果的粗蛋白,另外,降至室温的葛粉浆已经发生老化现象,难以再通过混合分散体达到有效分散作用,故而一种快速分散型高活性冲调葛粉不能在温水下简单搅拌20s即可迅速分散,结块,凝沉,冲熟后呈现暗红色不透明胶状,有葛根特有鲜明的风味。
对比实施例2
一种快速分散型高活性冲调葛粉的制备方法,其步骤如下:
(1)挑取当年11月初的新鲜无霉烂完好葛根和鲜嫩苎麻叶分别用清水洗净,葛根沥干脱皮;葛根皮切细后加入水中,葛根皮、水按2.5:12.5的质量比混合后反复磨浆,浸提过滤取汁;
(2)将步骤(1)中苎麻叶加入含4%(g/g)硫酸钠的0.6%(v/v)磷酸水溶液中,苎麻叶、磷酸液按2.5:12.5的质量比混合,在常温下反复磨浆,浸提过滤离心取上清汁液,反复浸提三次离心取汁液后用滤膜浓缩得苎麻叶粗蛋白液备用;
(3)将步骤(1)的去皮葛根切丁,经晒干后用高速螺杆搅打机反复擂打,筛分分离去除纤维,过200目筛得干法葛根粉;干葛根粉、水按3.5:8.5的质量比混合,然后经117.5℃、0.175Mpa高温加压熟化,充分糊化得葛粉浆;
(4)熟化后缓慢降温至62.5℃,葛粉浆、葛根皮浸提液、苎麻叶粗蛋白浓缩液按72.5:7.5:22.5质量比混合,在30s内快速充分混匀,采用常规热风80℃干燥;
(5)葛粉块直接粉碎,定量包装,即可制得一种快速分散型高活性冲调葛粉,其中真空冷冻干燥的冷阱温度低于-40℃,极限真空度10Pa,干燥时间55h。
测定葛粉总黄酮含量和凝沉结块率的方法同实施例1,葛粉总黄酮的含量为0.73mg/g,凝沉结块率为8.6%。因葛根水提取工艺不能高效浸提得到葛根总黄酮类物质,另外,在有氧和高于常温下,黄酮极易氧化而损失,且高含水量的混合葛粉浆高温烘干易形成甲结壳而不利于冲调分散,故而一种快速分散型高活性冲调葛粉不能在温水下简单搅拌20s即可迅速分散,结块,凝沉,冲熟后呈现褐黑色不透明胶状,有葛根特有鲜明的风味。
Claims (4)
1.一种快速分散型高活性冲调葛粉的制备方法,其特征在于:该方法包括如下步骤:
(1)挑取无霉烂完好的葛根和苎麻叶,分别用清水洗净,葛根沥干脱皮;葛根皮切细后加入含乳酸的乙醇水溶液中,葛根皮、乙醇水溶液按2~3:10~15的质量比混合,在10℃~15℃低温氮气保护下反复磨浆,浸提过滤取汁;
(2)将步骤(1)中苎麻叶加入含硫酸钠的磷酸水溶液中,苎麻叶、磷酸水溶液按2~3:10~15的质量比混合,在常温下反复磨浆,浸提过滤离心取上清汁液,反复浸提三次离心取汁液后用滤膜浓缩得苎麻叶粗蛋白液备用;
(3)将步骤(1)去皮的葛根切丁,经晒干后用高速螺杆搅打机反复擂打,筛分分离去除纤维,过200目筛得干葛根粉;然后将干葛根粉、水按3~4:7~10的质量比混合,经115~120℃、0.15~0.20Mpa高温加压熟化,充分糊化得葛粉浆;
(4)熟化后的葛粉浆缓慢降温至60℃~65℃,葛粉浆、葛根皮浸提液、苎麻叶粗蛋白浓缩液按70~75:5~10:20~25质量比混合,在30s内快速充分混匀,迅速置于-20~-40℃冷冻室速冻;
(5)速冻葛粉冻块经真空冷冻干燥、低温超微粉碎,定量包装,即可制得一种快速分散型高活性冲调葛粉。
2.如权利要求1所述的一种快速分散型高活性冲调葛粉的制备方法,其特征在于:所述步骤(1)的葛根皮为葛根表层小于0.5厘米厚的皮层;乙醇水溶液的体积浓度为20%~30%,乙醇水溶液中含有体积浓度1%~2%的乳酸。
3.如权利要求1所述的一种快速分散型高活性冲调葛粉的制备方法,其特征在于:所述步骤(2)的磷酸水溶液的体积浓度为0.4%~0.8%,磷酸水溶液中含有质量浓度3%~5%的硫酸钠。
4.如权利要求1所述的一种快速分散型高活性冲调葛粉的制备方法,其特征在于:所述步骤(5)真空冷冻干燥的冷阱温度低于-40℃,极限真空度10Pa,干燥时间不低于48h。
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CN114287618A (zh) * | 2021-12-21 | 2022-04-08 | 南昌大学 | 一种与棕榈酸复合的速溶葛粉的加工方法 |
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CN113273678B (zh) * | 2021-04-29 | 2022-06-14 | 南昌大学 | 一种保留天然颗粒结构的速溶纯葛粉制作方法 |
CN114287618A (zh) * | 2021-12-21 | 2022-04-08 | 南昌大学 | 一种与棕榈酸复合的速溶葛粉的加工方法 |
CN114287618B (zh) * | 2021-12-21 | 2023-02-03 | 南昌大学 | 一种与棕榈酸复合的速溶葛粉的加工方法 |
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