CN113632953B - 一种溶栓性核桃仁及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种溶栓性核桃仁及其制备方法,所述制备方法包括以下步骤:将炒制后的熟核桃仁在蒸馏水中浸泡,沥干,灭菌,制成核桃仁固态发酵基质;向核桃仁固态发酵基质中接种纳豆芽孢杆菌的菌液,进行固态发酵;将固态发酵后的基质预冻,然后经真空冷冻干燥、包装,即可得到所述溶栓性核桃仁;其纳豆激酶含量高,并且富含蛋白质、多肽等,具有较好的预防血栓凝结、抗氧化、健脑防老等功效。
Description
技术领域
本发明属于坚果类产品加工领域,具体涉及一种溶栓性核桃仁及其制备方法。
背景技术
纳豆激酶是由纳豆芽孢杆菌分泌的一种碱性蛋白酶,具有显著的溶栓作用。由于人们摄入高胆固醇、高脂肪食品过多,造成的心血管疾病严重影响人体的健康,其主要原因是血管中血栓的形成。纳豆激酶主要水解血栓中的纤维蛋白,其特点主要有不会引起内出血等副作用,可直接作用于纤维蛋白原,刺激人体自身产生纤溶酶原激活剂,活化人体自身纤溶系统,从而增强溶栓效果。
纳豆激酶是一种可诱导分泌的胞外酶,只有含有诱导物的基质才能诱导纳豆菌合成纳豆激酶。黄豆因还有该诱导物,成为纳豆激酶生产的主要基质材料。目前,还未有以核桃仁为发酵基质的纳豆激酶类产品的报道。国内外现有的核桃加工产品,主要以炒制带皮核桃、熟核桃仁、核桃乳为主。虽然核桃具有较好的补虚强体、健脑防老等功效,但熟核桃仁产品种类单一,主要以改善核桃口感为主要方向。如何才能提高熟核桃仁产品的营养成分,是食品领域中一项不小的挑战。
发明内容
为解决上述问题,本发明提供了一种溶栓性核桃仁及其制备方法。发明人经过探索发现炒制核桃仁经纳豆芽孢杆菌发酵后其蛋白酶活力及纤溶活性良好,以其制备得到的溶栓性核桃仁的纳豆激酶含量高,并且富含蛋白质、多肽等,具有较好的预防血栓凝结、抗氧化、健脑防老等功效。
本发明采取的技术方案如下:
一种溶栓性核桃仁的制备方法,所述制备方法包括以下步骤:
(1)将炒制后的熟核桃仁在蒸馏水中浸泡,沥干,灭菌,制成核桃仁固态发酵基质;
(2)向核桃仁固态发酵基质中接种纳豆芽孢杆菌的菌液,进行固态发酵;
(3)将固态发酵后的基质预冻,然后经真空冷冻干燥、包装,即可得到所述溶栓性核桃仁。
所述核桃仁、蒸馏水、纳豆芽孢杆菌的菌液的用量比为1g:1.5~3.0mL:0.10~0.40mL。这个条件能使核桃仁得以充分发酵利用。
步骤(1)中,所述浸泡的时间为25~45min,浸泡的温度为20~30℃。
步骤(2)中,所述纳豆芽孢杆菌为纳豆枯草芽孢杆菌,菌液浓度为2.1×109~2.4×109CFU/mL。
所述纳豆芽孢杆菌的菌液的制备方法为:将纳豆芽孢杆菌于种子培养基中活化,再用酪蛋白平板筛选透明圈大的菌落,挑取筛选出的菌落至种子培养基中扩大培养。
所述种子培养基的组成为:胰蛋白胨5~7g、葡萄糖12~14g、牛肉浸膏2~4g、蒸馏水600mL、pH调至7.0。
步骤(2)中,所述固态发酵的条件为36~38℃,180~250r/min摇床培养16~24h。这样的条件下可保证发酵后的基质的纤溶活性最高。
步骤(3)中,所述预冻为在-20℃预冻4~6h。
步骤(3)中,所述真空冷冻干燥为:在真空条件气压10Pa下,-80℃冷冻干燥20~28h。采用此种干燥方式可最大程度的保留住溶栓性核桃仁中的营养成分。
根据所述的制备方法制备得到的溶栓性核桃仁,色泽均匀、风味协调、回味绵长,并且具有较好的预防血栓凝结、抗氧化、健脑防老等功效。
与现有技术相比,本发明具有如下优点:
(1)本发明以纳豆芽孢杆菌发酵核桃仁固态发酵基质,通过固态发酵可产生出多种胞外蛋白酶,所得到的核桃仁产品中含有的酶和多肽,具有溶栓、抗氧化、抗衰老、美容养颜的功效。
(2)本发明为益生菌发酵产品,产品不仅具备核桃原本香味,同时产品中含有益生菌,可有效改善人体肠胃功能,从而提高产品的营养价值。
(3)本发明采用炒制后的熟核桃仁为发酵原料,克服了生籽核桃仁发酵后无纤溶活性及蛋白酶活性的缺点。
(4)本发明首次将核桃仁制备成具有溶栓性功能的坚果类产品,丰富了核桃仁的产品种类,并大大提升了其营养价值。
具体实施方式
下面结合实施例对本发明进行详细说明。
各实施例中所使用的纳豆芽孢杆菌均为纳豆枯草芽孢杆菌,且菌液浓度均是相同的。
纳豆芽孢杆菌的菌液的制备方法为:将纳豆枯草芽孢杆菌于种子培养基中活化,再用酪蛋白平板筛选透明圈大的菌落,挑取筛选出的菌落至种子培养基中扩大培养至菌液浓度为2.1×109~2.4×109CFU/mL。种子培养基的组成为:胰蛋白胨5~7g、葡萄糖12~14g、牛肉浸膏2~4g、蒸馏水600mL、pH调至7.0。
各实施例中所使用的炒制的熟核桃仁的制备方法为:选用核仁饱满的生山核桃,晒干后初炒脱涩,加入砂石,200℃旺火炒制,待核桃表面水分完全蒸发,文火炒制,核桃表面呈象牙白即可,对核桃进行裂壳处理,即可得到炒制熟核桃仁。
实施例1
一种溶栓性核桃仁的制备方法,包括如下步骤:
(1)向20g炒制的熟核桃仁中加入30mL蒸馏水25℃浸泡30min,将水沥干,121℃灭菌30min,制备成核桃仁固态发酵基质;
(2)向核桃仁固态发酵基质中接入3mL纳豆芽孢杆菌的菌液,在37℃,200r/min摇床培养16h;
(3)将步骤(2)发酵后的基质在-20℃预冻5h,再于真空10Pa下-80℃真空冷冻干燥28h;
(4)将步骤(3)中的样品包装即为溶栓性核桃仁产品。
实施例2
一种溶栓性核桃仁的制备方法,其他同实施例1,只是纳豆芽孢杆菌的菌液的用量为4mL。
实施例3
一种溶栓性核桃仁的制备方法,其他同实施例1,只是纳豆芽孢杆菌的菌液的用量为5mL。
实施例4
一种溶栓性核桃仁的制备方法,其他同实施例1,只是纳豆芽孢杆菌的菌液的用量为2mL。
实施例5
一种溶栓性核桃仁的制备方法,其他同实施例4,只是步骤(2)中摇床培养的时间为24h。
对比例1
其他同实施例4,只是将炒制的熟核桃仁替换为等量的生核桃仁。
测试例1
测试上述各实施例及比较例中所得到的核桃仁产品中的蛋白质含量、多肽含量、抗氧化性、总糖含量、还原糖含量、纤溶酶活力、蛋白酶活力,结果如表1所示。
表1
样品 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | 对比例1 |
蛋白质(mg/mL) | 38.322 | 34.322 | 33.689 | 40.316 | 40.452 | 37.334 |
多肽(mg/mL) | 6.183 | 6.524 | 11.259 | 7.347 | 7.409 | 7.789 |
抗氧化性(芦丁当量mg/mL) | 2.129 | 1.474 | 1.907 | 1.712 | 1.657 | 1.906 |
总糖(mg/mL) | 2.757 | 3.001 | 3.949 | 5.155 | 3.799 | 8.577 |
还原糖(mg/mL) | 2.687 | 2.924 | 3.893 | 3.461 | 3.421 | 3.484 |
蛋白酶比活力(IU/mL) | 4.964 | 9.326 | 16.431 | 10.236 | 1.115 | 0 |
纤溶酶比活力(IU/mL) | 734.466 | 1190.853 | 1139.775 | 647.212 | 1094.934 | 0 |
表1中的各项结果的测试方法如下:
蛋白质含量:采用双缩脲法测定;
多肽含量测定:先以三氯乙酸(TCA)为沉淀试剂除去大分子蛋白质以排除蛋白质的干扰后,应用双缩脲法测定;
抗氧化性测定:铁氰化钾还原法;
总糖含量的测定:应用苯酚-硫酸法测定;
还原糖含量测定:应用DNS法测定;
纤溶酶比活力:以纤维蛋白平板法检测。
由表1可知实施例4具有较好的纤溶酶,而未经炒制处理的生核桃仁即对比例1没有纤溶酶活力以及蛋白酶活力。
炒制熟核桃仁与生籽核桃仁相比,在原料上,生核桃仁含水量大于40%,经200℃高温炒制的熟核桃仁含水量低于10%,其含水量差异较大。炒制熟核桃仁中谷氨酸、丝氨酸、精氨酸、酪氨酸、亮氨酸和异亮氨酸等大幅降低。脂肪含量方面,生核桃中不饱和脂肪酸含量较高,主要为油酸、亚油酸、亚麻酸。炒制熟核桃仁中不饱和脂肪酸含量下降,饱和脂肪酸含量上升。因此,在溶栓性核桃发酵预处理浸泡时,炒制熟核桃仁出油率更高。
核桃仁中富含蛋白质,其在热处理过程中,蛋白质发生变性以后,原有的卷曲肽链和呈球状的肽链受热后弱键断裂,此时原来折叠部分的肽链呈松散状,从而提高生物体对蛋白质的分解利用。对比例1中的生核桃在灭菌熟化过程中采用121℃灭菌,这个温度低于熟核桃炒制时温度,在一般核桃炒制过程中,通常为200℃高温炒制,在此温度下,造成的氨基酸残基变化与121℃造成的氨基酸残基变化差异较大,其脂肪酸氧化分解程度也有所不同。
本发明首次发现了只有炒制后的熟核桃经纳豆芽孢杆菌发酵后才有纤溶活性及蛋白酶活性,纳豆芽孢杆菌可以利用炒制后的熟核桃中的蛋白质代谢合成纳豆激酶,但是发酵生核桃几乎不能合成纳豆激酶。
比较实施例1-5,由表1可知,接种量和发酵时间对纤溶活性和其他营养组分存在显著影响,其中,接种量优选为4mL,发酵时间优选为24h。
测试例2
核桃仁产品应该符合基本要求:原料应符合GB2762、GB2763及相关国家食品安全标准;应洁净、无异物、无异气味、无霉变;不得添加香精色素等食品添加剂。为了使本产品的风味更加明显的展现出来,本发明挑选出一些市售核桃产品来与本发明中的实施例5、对比例1中的核桃仁产品进行感官评价,结果如表2所述。
表2
从表2结果可知,本产品具有比部分其他类别产品在香气和滋味上有更优的感官评价,且在外观、香气和滋味上具有本产品独特的风格。
上述参照实施例对一种溶栓性核桃仁及其制备方法进行的详细描述,是说明性的而不是限定性的,可按照所限定范围列举出若干个实施例,因此在不脱离本发明总体构思下的变化和修改,应属本发明的保护范围之内。
Claims (4)
1.一种溶栓性核桃仁的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)将200℃炒制后的含水量低于10%的熟核桃仁在蒸馏水中浸泡,沥干,灭菌,制成核桃仁固态发酵基质;
(2)向核桃仁固态发酵基质中接种纳豆芽孢杆菌的菌液,进行固态发酵;
(3)将固态发酵后的基质预冻,然后经真空冷冻干燥、包装,即可得到所述溶栓性核桃仁;
步骤(1)中,所述浸泡的时间为25~45 min,浸泡的温度为20~30℃;
步骤(2)中,菌液浓度为2.1×109~2.4×109 CFU/mL;
步骤(2)中,所述固态发酵的条件为36~38℃,180~250 r/min摇床培养16~24h;
所述核桃仁、蒸馏水、纳豆芽孢杆菌的菌液的用量比为1g:1.5~3.0 mL:0.10~0.40mL;
步骤(2)中,所述纳豆芽孢杆菌为纳豆枯草芽孢杆菌。
2.根据权利要求1所述的制备方法,其特征在于,步骤(3)中,所述预冻为在-20℃预冻4~6 h。
3.根据权利要求1所述的制备方法,其特征在于,步骤(3)中,所述真空冷冻干燥为:在真空条件气压10 Pa下,-80℃冷冻干燥20~28 h。
4.如权利要求1-3任意一项所述的制备方法制备得到的溶栓性核桃仁。
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