CN113826886A - 一种葛根酵素及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种葛根酵素及其制备方法:选用无病虫污染和无霉烂变质的肥大、粉足的大块葛根,用清水将葛根表面的污泥清洗干净,将洗净的葛根切成小块并添加3‑5倍的清水,然后用组织捣碎机破碎,得到含不溶性纤维的葛根渣提取物,以葛根为原材料,经过淀粉酶糊化和糖化酶糖化,在经过钝化添加的α‑淀粉酶和糖化酶,发酵后添加0.6‑1.2%的塔格糖中调节发酵液的糖酸比,进过以上步骤提高葛根酵素的营养,加快了人体对酵素中活性成分的吸收,同时改善葛根酵素的口感,在保证健康的情况下大大提高了产品的功能性。
Description
技术领域
本发明涉及技术领域,具体为一种葛根酵素及其制备方法,属于食品加工领域。
背景技术
葛根,为豆科植物野葛的干燥根,习称野葛。秋、冬二季采挖,趁鲜切成厚片或小块、干燥,是中国南方一些省区的一种常用食材,其味甘凉可口,常作煲汤之用,也可作药物;被卫生部发文指令为药食同源类物质,葛根内含异黄酮类化合物、蛋白质、氨基酸、糖、和人体必需的铁、钙、铜、硒等矿物质,是老少皆宜的名贵滋补品;其主要功能性成分为异黄酮类化合物,异黄酮类化合物中葛根素的含量最高,也最具功能;葛根素具有扩张血管,改善血液循环,降低心肌耗氧量,抑制癌细胞,增加冠脉流量,调整血液微循环,抗氧自由基,解酒护肝,护肤养颜,治疗各年龄阶段的突发性耳聋,降低心脑血管疾病危险等功能,但是市面上销售的以葛根作为原料的相关酵素产品,主要以瓶装饮料和含葛根成分片剂为主;产品形式单一,营养成分单一,效果一般;不利于人体对酵素中活性成分的吸收,以及口感较差,迫切需要一款方便人体活性吸收的葛根酵素产品。
本发明内容
为了提高葛根酵素的营养,加快人体对酵素中活性成分的吸收,以及改善酵素的口感,本发明提供了一种葛根酵素及其制备方法:本发明的主要技术内容如下,但不仅限于此:
步骤一、选用无病虫污染和无霉烂变质的肥大、粉足的大块葛根,用清水将葛根表面的污泥清洗干净。
步骤二、将洗净的葛根切成小块并添加3-5倍的清水,然后用组织捣碎机破碎,得到含不溶性纤维的葛根渣提取物。
步骤三、向葛根渣提取物中添加50-100U/mLα-淀粉酶在60℃糊化1h,然后添加500-1500U/mL糖化酶在90℃水浴锅中糖化2h。
步骤四、将糖化后的混合物置于超声破碎仪中,在500W功率下处理30min。
步骤五、用300目的滤布过滤除去不溶性纤维等物质,得到提取液。
步骤六、用高压灭菌锅在121℃对葛根提取液灭菌20min,同时钝化添加的α-淀粉酶和糖化酶。
步骤七、灭菌后的提取液待冷却至室温后,接种1-5×106CFU/mL的植物乳杆菌,在30-40℃条件下发酵24-48h。
步骤八、发酵结束后,添加0.6-1.2%的塔格糖中调节发酵液的糖酸比,然后在高压灭菌锅杀菌,即可得到营养、美味的葛根酵素。
有益效果
本发明的目的是在于提供一种葛根酵素及其制备方法,该方法是以葛根为原材料,经过淀粉酶糊化和糖化酶糖化,在经过钝化添加的α-淀粉酶和糖化酶,发酵后添加0.6-1.2%的塔格糖中调节发酵液的糖酸比,进过以上步骤提高葛根酵素的营养,加快了人体对酵素中活性成分的吸收,同时改善葛根酵素的口感,在保证健康的情况下大大提高了产品的功能性。
具体实施方式
实施例一:清水比例
将洗净的葛根切成小块并添加3-5倍的清水,然后用组织捣碎机破碎,得到含不溶性纤维的葛根渣提取物。向葛根渣提取物中添加100U/mLα-淀粉酶在60℃糊化1h,然后添加1500U/mL糖化酶在90℃水浴锅中糖化2h。将糖化后的混合物置于超声破碎仪中,在500W功率下处理30min。用300目的滤布过滤除去不溶性纤维等物质,得到提取液。用高压灭菌锅在121℃对葛根提取液灭菌20min,同时钝化添加的α-淀粉酶和糖化酶。灭菌后的提取液待冷却至室温后,接种3×106CFU/mL的植物乳杆菌,在37℃条件下发酵36h。发酵结束后,添加塔格糖中调节发酵液的糖酸比,然后在高压灭菌锅杀菌,即可得到营养、美味的葛根酵素。
实施例二:淀粉酶添加量
将洗净的葛根切成小块并添加4倍的清水,然后用组织捣碎机破碎,得到含不溶性纤维的葛根渣提取物。向葛根渣提取物中添加50-100U/mLα-淀粉酶在60℃糊化1h,然后添加1500U/mL糖化酶在90℃水浴锅中糖化2h。将糖化后的混合物置于超声破碎仪中,在500W功率下处理30min。用300目的滤布过滤除去不溶性纤维等物质,得到提取液。用高压灭菌锅在121℃对葛根提取液灭菌20min,同时钝化添加的α-淀粉酶和糖化酶。灭菌后的提取液待冷却至室温后,接种3×106CFU/mL的植物乳杆菌,在37℃条件下发酵36h。发酵结束后,添加塔格糖中调节发酵液的糖酸比,然后在高压灭菌锅杀菌,即可得到营养、美味的葛根酵素。
实施例三:糖化酶添加量
将洗净的葛根切成小块并添加4倍的清水,然后用组织捣碎机破碎,得到含不溶性纤维的葛根渣提取物。向葛根渣提取物中添加100U/mLα-淀粉酶在60℃糊化1h,然后添加500-1500U/mL糖化酶在90℃水浴锅中糖化2h。将糖化后的混合物置于超声破碎仪中,在500W功率下处理30min。用300目的滤布过滤除去不溶性纤维等物质,得到提取液。用高压灭菌锅在121℃对葛根提取液灭菌20min,同时钝化添加的α-淀粉酶和糖化酶。灭菌后的提取液待冷却至室温后,接种3×106CFU/mL的植物乳杆菌,在37℃条件下发酵36h。发酵结束后,添加塔格糖中调节发酵液的糖酸比,然后在高压灭菌锅杀菌,即可得到营养、美味的葛根酵素。
实施例三:接种量
将洗净的葛根切成小块并添加4倍的清水,然后用组织捣碎机破碎,得到含不溶性纤维的葛根渣提取物。向葛根渣提取物中添加100U/mLα-淀粉酶在60℃糊化1h,然后添加1500U/mL糖化酶在90℃水浴锅中糖化2h。将糖化后的混合物置于超声破碎仪中,在500W功率下处理30min。用300目的滤布过滤除去不溶性纤维等物质,得到提取液。用高压灭菌锅在121℃对葛根提取液灭菌20min,同时钝化添加的α-淀粉酶和糖化酶。灭菌后的提取液待冷却至室温后,接种1-5×106CFU/mL的植物乳杆菌,在37℃条件下发酵36h。发酵结束后,添加塔格糖中调节发酵液的糖酸比,然后在高压灭菌锅杀菌,即可得到营养、美味的葛根酵素。
实施例四:发酵温度
将洗净的葛根切成小块并添加4倍的清水,然后用组织捣碎机破碎,得到含不溶性纤维的葛根渣提取物。向葛根渣提取物中添加100U/mLα-淀粉酶在60℃糊化1h,然后添加1500U/mL糖化酶在90℃水浴锅中糖化2h。将糖化后的混合物置于超声破碎仪中,在500W功率下处理30min。用300目的滤布过滤除去不溶性纤维等物质,得到提取液。用高压灭菌锅在121℃对葛根提取液灭菌20min,同时钝化添加的α-淀粉酶和糖化酶。灭菌后的提取液待冷却至室温后,接种3×106CFU/mL的植物乳杆菌,在30-40℃条件下发酵36h。发酵结束后,添加塔格糖中调节发酵液的糖酸比,然后在高压灭菌锅杀菌,即可得到营养、美味的葛根酵素。
实施例五:发酵时间
将洗净的葛根切成小块并添加4倍的清水,然后用组织捣碎机破碎,得到含不溶性纤维的葛根渣提取物。向葛根渣提取物中添加100U/mLα-淀粉酶在60℃糊化1h,然后添加1500U/mL糖化酶在90℃水浴锅中糖化2h。将糖化后的混合物置于超声破碎仪中,在500W功率下处理30min。用300目的滤布过滤除去不溶性纤维等物质,得到提取液。用高压灭菌锅在121℃对葛根提取液灭菌20min,同时钝化添加的α-淀粉酶和糖化酶。灭菌后的提取液待冷却至室温后,接种3×106CFU/mL的植物乳杆菌,在37℃条件下发酵24-48h。发酵结束后,添加塔格糖中调节发酵液的糖酸比,然后在高压灭菌锅杀菌,即可得到营养、美味的葛根酵素。
24 | 36 | 48 | |
酸度(g乳酸/100mL) | 0.8 | 1.0 | 1.3 |
pH | 3.6 | 3.4 | 3.1 |
黄酮(mg/100mL) | 5.57 | 6.12 | 5.71 |
实施例六:酵素的抗氧化能力
羟基自由基清除率(%) | DPPH清除率(%) | ABTS清除率(%) |
60.7 | 82.1 | 47.8 |
羟基自由基清除率(%)测定方法修改如下:配制8mmol/L的FeSO4溶液、20mmol/L的H2O2和3mmol/L水杨酸。取0.335mL样品与0.1mL FeSO4、0.335mL水杨酸及0.08mL H2O2混匀,37℃水浴30min。冷却后补足至体积为1mL,8000rpm离心10min后于510nm波长处测定上清液吸光值,分别以蒸馏水代替样品和H2O2溶液作为空白组和对照组。以抗坏血酸(Vc)作为阳性对照组,0.5mmol/L Vc的羟自由基清除率为27.3%。
DPPH清除率(%)测定方法修改如下:2mL不同浓度样液加入2mL新配制的0.2mmol/L DPPH溶液,混匀后在37℃避光水浴30min,后在波长517nm处测定吸光值。用无水乙醇代替样品做为空白对照组。以抗坏血酸(Vc)作为阳性对照组。0.5mmol/L Vc的DPPH自由基清除率为61.8%。
ABTS清除率(%)测定方法修改如下:将1mL ABTS溶液(7.4mmol/L)和等体积2.6mmol/L K2S2O4混合,避光静置16h,形成ABTS+储备液;使用前使用无水乙醇溶液对ABTS+,溶液进行适当的稀释,使该混合液在734nm处的吸光度范围为0.7±0.02,得到ABTS+工作液;将1.980mL ABTS+与20μL样品混匀,30℃下反应10min,测定734nm处吸光值;以蒸馏水与乙醇混匀的吸光值为样品对照;蒸馏水代替样品的吸光值为空白对照;以抗坏血酸(Vc)作为阳性对照组。0.5mmol/L Vc的ABTS清除率为59.7%。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (4)
1.一种葛根酵素及其制备方法,其特征在于:所述方法包括如下步骤:
步骤一:选用无病虫污染和无霉烂变质的肥大、粉足的大块葛根,用清水将葛根表面的污泥清洗干净;
步骤二:将洗净的葛根切成小块并添加3-5倍的清水,然后用组织捣碎机破碎,得到含不溶性纤维的葛根渣提取物;
步骤三:向葛根渣提取物中添加50-100U/mLα-淀粉酶在60℃糊化1h,然后添加500-1500U/mL糖化酶在90℃水浴锅中糖化2h;
步骤四:将糖化后的混合物置于超声破碎仪中,在500W功率下处理30min;用300目的滤布过滤除去不溶性纤维等物质,得到提取液。
2.根据权利要求1所述的一种葛根酵素及其制备方法,其特征在于:用高压灭菌锅在121℃对葛根提取液灭菌20min,同时钝化添加的α-淀粉酶和糖化酶。
3.根据权利要求1所述的一种葛根酵素及其制备方法,其特征在于:灭菌后的提取液待冷却至室温后,接种1-5×106CFU/mL的植物乳杆菌,在30-40℃条件下发酵24-48h。
4.根据权利要求1所述的一种葛根酵素及其制备方法,其特征在于:发酵结束后,添加0.6-1.2%的塔格糖中调节发酵液的糖酸比,然后在高压灭菌锅杀菌,即可得到营养、美味的葛根酵素。
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