CN113712175A - 一种花粉破壁工艺 - Google Patents
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- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种花粉破壁工艺，包括以下步骤：第一步：取设定量花粉用水混合；第二步：将第一步混合后的花粉液冷冻；第三步：将第二步冷冻花粉浆过的用微波处理；第四步：将第三步微波处理后的花粉浆加入复合酶酶解，然后按照设定时间进行充分酶解；第五步、将充分酶解后花粉进行浓缩干燥。本发明具有以下的优点：（1）设备投入成本较低，易于推广应用，设备只只需冰箱、冰柜、微波设备和水浴锅。（2）破壁温度较低，减少营养成分的损失。（3）由于经过微波处理，有杀菌作用，对于花粉食品加工后续，减少食品败坏的风险。（4）可以根据需要调整花粉加工量的多少。（5）花粉破壁工艺较简单，易于操作。
Description
技术领域
本发明涉及花粉深加工领域，具体为一种花粉破壁工艺。
背景技术
花粉富含氨基酸、蛋白质、糖类、微量元素及生物活性物质，如酶类、黄酮类、核酸、有机酸等。它的高营养、天然.引起消费者青睐。花粉是一种珍贵的天然食品,但是花粉表面有一层非常坚硬的外壁，它是由孢粉素、纤维素等组成，它耐酸碱、耐压、耐温、对消化酶也非常稳定,因此花粉的生物利用率很低。为了，因此要提高花粉的利用价值,首先需要对花粉进行破壁处理。
现有技术中采用的花粉破壁方法通常以下几种：一、以机械力作用为基础的机械破壁如超微粉碎破壁法，采用气流粉碎、行星磨粉碎，将花粉粉碎；这种破壁方法需要昂贵的设备，并投入的花粉量较固定，不能灵活调整；
二、超声破壁法：花粉液置入超声波发生器超声处理；该破壁法虽然条件温和，但是破壁程度低；
三、酶法 ：在花粉液中加入纤维素酶在40-50℃酶解12h左右；由于通常用于降解植物细胞壁纤维素酶和果胶酶对花粉壁的作用不大,需要酶量较多. 酶法降解往往采用较高的温度，时间较长一般10小时以上，往往导致花粉中的微生物繁殖，引起花粉品质下降；
四、微生物发酵破壁法：选择米曲霉、乳酸菌、高糖酵母等一种或两种菌种接种到含有花粉的混合液中，恒温培养达到花粉破壁的目的；该破壁方法操作繁琐，需要发酵30小时以上，期间需要严防杂菌污染；
五、温差破壁法：采用温度可达零下195℃左右的液态氮作为冷源,进行玉米花粉的冷冻处理, 解冻:采用96℃左右沸水使冻实的玉米花粉在短时间内迅速解冻,达到破壁的目的；全过程设备投入较高，不利于推广。
针对以上现有技术中存在的不足，找寻设备投入较低，减少破壁时间、减少杂菌污染的机会、破壁条件温和的花粉破壁工艺，是一个值得研究的问题。
发明内容
为了解决上述现有技术中存在的不足，本发明提供了一种设备成本投入低、破壁条件温和的花粉破壁工艺。
本发明的目的是这样实现的：
一种花粉破壁工艺，包括以下步骤：
第一步：取设定量花粉用水混合；
第二步：将第一步混合后的花粉液冷冻；
第三步：将第二步冷冻花粉浆过的用微波处理；
第四步：将第三步微波处理后的花粉浆加入复合酶酶解，然后按照设定时间进行充分酶解；
第五步、将充分酶解后花粉进行浓缩干燥。
所述的复合酶为果胶酶和纤维素酶的混合物。
第一步中花粉与水混合时，同时添加有食用糖或食用酒精或其它食品添加剂。
积极有益效果：本发明具有以下的优点：（1）设备投入成本较低，易于推广应用，设备只只需冰箱、冰柜、微波设备和水浴锅。（2）破壁温度较低，减少营养成分的损失。（3）由于经过微波处理，有杀菌作用，对于花粉食品加工后续，减少食品败坏的风险。（4）可以根据需要调整花粉加工量的多少。（5）花粉破壁工艺较简单，易于操作。
具体实施方式
下面结合具体实施例，对本发明做进一步的说明：
一种花粉破壁工艺，包括以下步骤：
第一步：取设定量花粉用水混合；
第二步：将第一步混合后的花粉液冷冻；
第三步：将第二步冷冻花粉浆过的用微波处理；
第四步：将第三步微波处理后的花粉浆加入复合酶解，然后按照设定时间进行充分酶解；
第五步、将充分酶解后花粉进行浓缩干燥。
所述的复合酶为果胶酶和纤维素酶的混合物。
第一步中花粉与水混合时，同时添加有食用糖或食用酒精或其它食品添加剂。
实施例1
第一步：取5-40g的核桃花粉与水混合；
第二步：核桃花粉液在-18℃冷冻；
第三步：将冷冻后的花粉浆置于微波炉通电5min。
第四步：将微波处理后的花粉浆加入复合酶0.1-0.2克；
第五步：将花粉与复合酶的混合物在40℃下水浴6h；
第六步：将第五步水域水浴后的花粉液浓缩，55℃热风干燥。
本发明具有以下的优点：（1）设备投入成本较低，易于推广应用，设备只只需冰箱、冰柜、微波设备和水浴锅。（2）破壁温度较低，减少营养成分的损失。（3）由于经过微波处理，有杀菌作用，对于花粉食品加工后续，减少食品败坏的风险。（4）可以根据需要调整花粉加工量的多少。（5）花粉破壁工艺较简单，易于操作。
Claims (3)
1.一种花粉破壁工艺，其特征在于：包括以下步骤：
第一步：取设定量花粉用水混合；
第二步：将第一步混合后的花粉液冷冻；
第三步：将第二步冷冻花粉浆过的用微波处理；
第四步：将第三步微波处理后的花粉浆加入复合酶解，然后按照设定时间进行充分酶解；
第五步、将充分酶解后花粉进行浓缩干燥。
2.根据权利要求1所述的一种花粉破壁工艺，其特征在于：所述的复合酶为果胶酶和纤维素酶的混合物。
3.根据权利要求1所述的一种花粉破壁工艺，其特征在于：第一步中花粉与水混合时，同时添加有食用糖或食用酒精及其它食品添加剂。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999568A (zh) * | 2010-09-21 | 2011-04-06 | 湖北国力生物技术开发有限公司 | 一种松花粉的生物破壁技术 |
| CN102356835A (zh) * | 2011-09-30 | 2012-02-22 | 温州大学 | 一种花粉微波水解的方法 |
| CN105455083A (zh) * | 2016-02-03 | 2016-04-06 | 北京蜜蜂堂生物医药股份有限公司 | 一种复合蜂花粉及其制备方法 |
| CN106333224A (zh) * | 2016-08-15 | 2017-01-18 | 安徽省华鼎生物科技有限公司 | 一种松花粉破壁方法 |
| CN110810783A (zh) * | 2019-11-21 | 2020-02-21 | 青海民族大学 | 一种油菜蜂花粉破壁方法 |
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- 2021-09-09 CN CN202111057689.8A patent/CN113712175A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999568A (zh) * | 2010-09-21 | 2011-04-06 | 湖北国力生物技术开发有限公司 | 一种松花粉的生物破壁技术 |
| CN102356835A (zh) * | 2011-09-30 | 2012-02-22 | 温州大学 | 一种花粉微波水解的方法 |
| CN105455083A (zh) * | 2016-02-03 | 2016-04-06 | 北京蜜蜂堂生物医药股份有限公司 | 一种复合蜂花粉及其制备方法 |
| CN106333224A (zh) * | 2016-08-15 | 2017-01-18 | 安徽省华鼎生物科技有限公司 | 一种松花粉破壁方法 |
| CN110810783A (zh) * | 2019-11-21 | 2020-02-21 | 青海民族大学 | 一种油菜蜂花粉破壁方法 |
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