CN113995141A - 一种鱿鱼源活性肽可吸果冻及其制备方法 - Google Patents
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Abstract
本发明提供一种鱿鱼源活性肽可吸果冻,其中所使用的鱿鱼源活性肽,是将鱿鱼内脏匀浆处理后,利用自溶酶进行酶解,酶解液脱腥处理后,脱腥处理液再真空冷冻干燥后制得的;进一步的,所述的酶解液经超滤膜进行分离,获得分子量不大于3KDa的酶解液。本发明制备的活性肽有显著的清除自由基、抗衰老、防止心血管疾病等功效,以此活性肽制备的可吸果冻可以有效地减少氧化损伤对机体的危害,满足当下消费者需求,具备良好的开发利用潜力,为鱿鱼加工副产物的综合利用提供了一种方法,所制备的可吸果冻营养价值和功能活性高。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种鱿鱼源活性肽可吸果冻及其制备方法。
背景技术
虽然传统果冻的品种、外观形态各异,被广大儿童和女性朋友们所喜爱,但是仍存在很多问题。传统的、营养单一的果冻随着生产发展和消费的选择会逐渐淡出市场,而在果冻中添加营养素或天然组分制作成具有营养、绿色、安全特点的新型果冻将会成为一种新的趋势。而以海产品为原料,添加海洋活性物质制备的符合青少年营养摄入需求的营养果冻研究较少,具有广阔的市场前景。
鱿鱼内脏是鱿鱼加工过程中产生的副产物之一,易腐烂变质且难以保存,我国关于鱿鱼内脏的加工利用技术落后,除了小部分被加工成饲料外,其余的一般都直接进行掩埋处理,既对环境造成了污染,又导致鱿鱼内脏的附加值没有得到充分的开发利用。
发明内容
鉴于现有技术的不足,本发明的目的在于提供一种鱿鱼源活性肽可吸果冻及其制备方法。
本发明首先提供一种鱿鱼源活性肽,所述的鱿鱼源活性肽,是将鱿鱼内脏匀浆处理后,利用自溶酶进行酶解,酶解液脱腥处理后,脱腥处理液再真空冷冻干燥后制得的;
所述的匀浆处理,是以料液比1:3匀浆后超声处理,超声功率150W、超声时间15min;
其中自溶酶进行酶解,其中一种具体的条件如下:温度50℃、pH 3.5条件下,酶解6h。
更进一步的,所述的酶解液经超滤膜进行分离,获得分子量不大于3KDa的酶解液;
所述的脱腥处理,是使用活性炭处理,添加量为酶解液体积的3%,用柠檬酸调pH=4,脱腥温度为55℃,脱腥时间为0.5h。
所述的真空冷冻干燥,其一种具体条件为真空度0.12mbar,温度-55℃,时间≥24h。
本发明所提供的鱿鱼源活性肽用于制备食品;
所述的食品,作为实施例的一种具体记载,为果冻;
所述的果冻,其中包含有鱿鱼源活性肽和食用胶;
更进一步的,所述的果冻中还包含有果冻用糖和/或浓缩果汁;
所述的食用胶,包含有刺槐豆胶、结冷胶、黄原胶,其具体比例为1:3:1。
作为实施例的一种具体记载,所述的果冻用糖为白砂糖。
本发明制备的活性肽,有显著的清除自由基、抗衰老、防止心血管疾病等功效。以此活性肽制备的可吸果冻可以有效地减少氧化损伤对机体的危害,满足当下消费者需求,具备良好的开发利用潜力,为鱿鱼加工副产物的综合利用提供了一种方法,所制备的可吸果冻营养价值和功能活性高。
具体实施方式
本发明使用鱿鱼内脏自溶酶将鱿鱼内脏中的大分子蛋白质转化为小分子活性肽,并加工成可吸果冻,提高果冻的营养价值,且具有成本低、安全性高等优势。
下面对本发明的具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:筛选预处理方式促进自溶
以水解度和多肽得率为指标,筛选最佳预处理方式与条件,具体步骤如下:
(1)收集新鲜的鱿鱼内脏,洗净后滤干;
(2)按一定料液比加入去离子水,用组织捣碎机充分匀浆,得到鱿鱼内脏匀浆液;
(3)移取匀浆液于烧杯中,调节pH,分别进行超声或紫外照射处理,激活鱿鱼内脏中的自溶酶;
(4)处理后的匀浆液置于水浴振荡器中进行水浴处理,发挥自溶酶的自溶作用;
(5)将自溶产物进行灭酶处理,得到鱿鱼内脏的自溶酶解液,离心后分离,得到上清液;
超声单因素实验和结果如下表1:
表1超声功率结果分析表
由表1可知,功率为150W的超声波处理,对自溶和水解效果均有促进作用。当功率超过150W时,水解度呈下降趋势,说明功率增加对自溶产生了抑制作用。
表2超声时间结果分析表
由表2可知,时间为15min的超声波处理,对自溶和水解效果均有促进作用。当时间超过15min时,水解度呈下降趋势。
表3自溶时间结果分析表
由表3可知,经过超声波处理,鱿鱼内脏自溶程度和水解度随时间变化呈上升趋势,6h时达到最大值。
表4自溶温度结果分析表
由表4可知,经过超声波处理,控制自溶温度为50℃时,对自溶和水解效果均有促进作用。
表5自溶pH结果分析表
由表5可知,当pH值为4时,水解度和多肽得率最高,故选定自溶pH值4为宜。
为了进一步提高多肽的得率,在单因素的实验基础上,以水解度和多肽得率为指标,以料液比、超声功率和自溶温度以及pH为因素,设计正交实验,正交实验设计和结果如下表6所示。
表6正交结果分析表
由四个因素的K1、K2、K3值大小可知,最佳的因素水平组合为A2B2C2D1,即鱿鱼内脏自溶的最优试验条件为:以料液比1:3匀浆后超声处理,超声功率150W。放入水浴振荡器中自溶,条件为:温度50℃,pH 3.5。在此基础上进行验证实验,得出最佳工艺条件下水解度为33.74%,多肽得率为35.97%。
表7紫外照射时间对自溶的影响表
由表7可知,紫外照射5min,原料的水解度和多肽得率提高最大;照射低于或高于5min,其水解受到了抑制。这可能是照射剂量不足或已经超过激活酶所需,使酶结构受到影响,破坏了酶活力,从而抑制了其自溶。
综合表1-7可知,鱿鱼内脏自溶的最优试验条件为:以料液比1:3匀浆后超声处理,超声功率150W、超声时间15min。放入水浴振荡器中自溶,条件为:温度50℃、pH 3.5、时间6h,在此最佳工艺条件下水解度为33.74%,多肽得率为35.97%。
实施例2:鱿鱼内脏自溶液的制备
一种鱿鱼内脏自溶液制备的方法,包括以下几个步骤:
(1)收集新鲜的鱿鱼内脏,洗净后滤干;
(2)按一定料液比加入去离子水,用组织捣碎机充分匀浆,得到鱿鱼内脏匀浆液;
(3)移取匀浆液于烧杯中,以料液比1:3匀浆后超声处理,超声功率150W、超声时间15min;
(4)处理后的匀浆液置于水浴振荡器中进行水浴处理,条件为:温度50℃、pH 3.5、时间6h,激活自溶酶的自溶作用;
(5)将自溶产物进行灭酶处理,得到鱿鱼内脏的自溶酶解液,离心后分离,离心条件为:转速4500r/min,时间15min;离心后得到4层。上层为有机层、第2层为富含油脂乳化层、第3层为蛋白水解液、下层为杂质。取第3层蛋白水解液进行活性肽的分离处理。
实施例3:超滤
将实施例3中上清液依次通过截留分子量为10KDa、5KDa和3KDa的超滤膜,收集膜上膜下各两组分,获得截流分子量范围分别为>10KDa、10KDa-5KDa、5KDa-3 KDa以及<3KDa四种组分,在真空度为0.12mbar,温度为-55℃条件下冻干≥24h后,得到各组分多肽粉,检测各超滤组分的抗氧化活性,抗氧化活性测定采用DPPH法。
表8多肽超滤分级结果
由表8可知,酶解液经10KDa、5KDa和3KDa滤膜超滤后均可实现对酶解产物中活性组分的分离富集。其中3KDa滤膜的渗透液中活性成分(即分子量不大于3KDa)对DPPH自由基清除率为65.75%,抗氧化活性最高。
实施例4:脱腥与干燥
对实施例3中分离的分子量不大于3KDa的酶解液进行脱腥处理。选用活性炭处理,处理条件为:用柠檬酸调pH=4,活性炭添加量为酶解液体积的3%,脱腥温度为55℃,脱腥时间为0.5h。冷却后,4500rpm离心15min,取上清液。
将脱腥后产物在真空度为0.12mbar,温度为-55℃条件下冻干≥24h后,即得活性多肽。
实施例5:制备活性肽可吸果冻
取一个洗净且灭菌的烧杯,准确称量氯化钾加入其中,并加少量水溶解;分别准确称量刺槐豆胶、结冷胶、黄原胶原料及白砂糖依次添加到烧杯中先进行干混,边搅拌边加入由纯水和浓缩果汁组成的液态组分体系中,溶胶和搅拌过程温度控制在45℃,水化溶胶时间为≥20min。溶胶工序完成后,将体系升温至80℃并维持30min搅拌煮胶,降温至60℃,并加入活性肽及柠檬酸钠、乳酸钙、柠檬酸等辅料,充分搅拌均匀。趁热将调配好的料液过滤网后注入相应可吸果冻成型模具中并密封。将注模后的料液于65℃下维持30min进行巴氏杀菌。将完成巴氏杀菌的成品置于4℃条件下成型。
实施例6:果冻的包装
产品包装采用袋装,密封包装。包装袋选用鱿鱼外形,图案选择鱿鱼卡通形象作为包装设计。
实施例7:一种活性肽可吸营养果冻,包括以下各原料质量分数组成:活性肽粉2%、复配胶0.4%(刺槐豆胶:结冷胶:黄原胶为1:3:1)、浓缩果汁10%、白砂糖9%、氯化钾0.02%、柠檬酸钠0.02%、乳酸钙0.2%、柠檬酸0.2%。
实施例8:一种活性肽可吸营养果冻,包括以下各原料质量分数组成:活性肽粉4%、复配胶0.4%(刺槐豆胶:结冷胶:黄原胶为1:3:1)、浓缩果汁10%、白砂糖9%、氯化钾0.02%、柠檬酸钠0.02%、乳酸钙0.2%、柠檬酸0.2%。
实施例9:一种活性肽可吸营养果冻,包括以下各原料质量分数组成:活性肽粉6%、复配胶0.4%(刺槐豆胶:结冷胶:黄原胶为1:3:1)、浓缩果汁10%、白砂糖9%、氯化钾0.02%、柠檬酸钠0.02%、乳酸钙0.2%、柠檬酸0.2%。
对上述实施例7-9制备的果冻产品进行了感官评定。具体测定标准如下表9所示:
表9感官质量评分标准
最终各实施例制备的活性肽可吸果冻最终得分分别为100、99、97分,产品无腥味,冻体呈不定形状、凝胶不流散、无破裂,口感细腻、酸甜适口,果香气风味突出且可吸性良好,产品市场前景良好。
Claims (10)
1.一种鱿鱼源活性肽,其特征在于,所述的鱿鱼源活性肽是将鱿鱼内脏匀浆处理后,利用自溶酶进行酶解,酶解液脱腥处理后,脱腥处理液再真空冷冻干燥后制得的。
2.如权利要求1所述的鱿鱼源活性肽,其特征在于,所述的匀浆处理,是以料液比1:3匀浆后超声处理,超声功率150W、超声时间15min。
3.如权利要求1所述的鱿鱼源活性肽,其特征在于,所述的自溶酶进行酶解,其条件如下:温度50℃、pH 3.5条件下,酶解6h。
4.如权利要求1所述的鱿鱼源活性肽,其特征在于,所述的酶解液经超滤膜进行分离,获得分子量不大于3KDa的酶解液后再进行进一步处理。
5.如权利要求1所述的鱿鱼源活性肽,其特征在于,所述的脱腥处理,是使用活性炭处理,添加量为酶解液体积的3%,用柠檬酸调pH=4,脱腥温度为55℃,脱腥时间为0.5h;
所述的真空冷冻干燥,其条件为真空度0.12mbar,温度-55℃,时间≥24h。
6.权利要求1-5任一项所述的鱿鱼源活性肽在制备食品中的应用。
7.如权利要求6所述的应用,其特征在于,所述的食品为果冻。
8.一种果冻,其特征在于,所述的果冻中包含有权利要求1-5任一项所述的鱿鱼源活性肽和果冻用食用胶。
9.如权利要求8所述的果冻,其特征在于,所述的食用胶包含有刺槐豆胶、结冷胶、黄原胶,其比例为1:3:1。
10.如权利要求8所述的果冻,其特征在于,所述的果冻中还包含有果冻用糖和/或浓缩果汁。
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