CN114041585A - 一种酶法制备莲子速溶全粉的方法 - Google Patents
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Abstract
本发明公开了一种酶法制备莲子速溶全粉的方法,属于食品工业技术领域。本发明以莲子为原料,经浸泡、打浆,糊化后,加入α‑中温淀粉酶和蛋白酶进行酶解,在酶解液中添加0‑15%的麦芽糊精、5‑15%的大豆分离蛋白、5‑15%的乳化后的玉米油、0‑5%的白糖粉,过胶体磨、均质机后再经喷雾干燥,进风温度175‑180℃,出风温度80‑85℃,制备成莲子速溶全粉。本发明制备的莲子粉口感较好,方便携带和食用,营养丰富,且制备过程中充分利用了原料,在经济上节约了成本,在环境保护上减少了浪费,对莲子系列产品的开发具有重大意义。
Description
技术领域
本发明属于食品工业技术领域,具体涉及一种酶法制备莲子速溶全粉的方法。
背景技术
莲子亦称莲肉、莲米、莲实,是睡莲科莲属水生草本植物莲的成熟种子,外形呈椭圆、卵圆形。莲子的成分主要包括碳水化合物、蛋白质、脂质、水分、矿物质、维生素六大营养素,具有较高的营养价值。研究发现,莲子中蛋白质平均含量达到16.2%,属于优质蛋白,其所含有的18种氨基酸除色氨酸之外有七种是人体必需氨基酸。莲子中不仅含有丰富多样的人体必需氨基酸、不饱和脂肪酸、碳水化合物、维生素、钙、铁、锌、磷等微量元素,还含有水溶性多糖、生物碱、类黄酮、超氧化物歧化酶(SOD)和其他生物活性成分。
据《本草纲目》记载,莲子有“补中养神,止渴去热,厚肠胃,固精气,强筋骨,补虚损,利耳目,除寒湿”等功效。久服,可轻身益气,令人强健,滋养交感神经,适用于心悸、失眠、酸痛、体虚、遗精、慢性腹泻等症,尤其适合脑力工作者和中老年人滋补养生。
当下生活节奏的加快,促进了人们对快捷健康营养的速溶系列产品的消费,而市面上莲子固态制品以干莲居多。由于莲子中淀粉的高含量特性(高达55.77%)且易老化,莲子食品在加工以及贮运过程中品质容易劣化。采用淀粉酶、蛋白酶,能将莲子中一些不溶的大分子物质如淀粉、蛋白质酶解为可溶性的糖、糊精、多肽和氨基酸等,使颗粒得到细化,有利于提高喷雾干燥后粉末的复溶性和稳定性。另外,由于莲子粉不易溶于水,市场上的绝大多数莲子粉制品是通过挤压膨化得到或通过添加口感较好的乳粉复配而来;还有部分虽然是通过酶解-喷雾干燥得到,但其在生产过程中为提高粉末的速溶性而滤除掉一些不溶性成分,产生废渣,降低莲子的营养,同时造成浪费。如果除去过滤的步骤,同时在调配过程中添加玉米油,不仅可以减少原料的损失,还能丰富莲子的营养成分,也有利于提高喷雾干燥后粉末的分散性。
喷雾干燥的本质是通过汽化的方式将非挥发性浆状料液中几乎全部的水分去除,从而得到其中的干物质。该方法所用原料为浆状料液,避免了加工成型困难的问题,且瞬间完成干燥过程,速度快,料液受热时间短。平衡好料液的基本性质与喷雾干燥各个环节的参数,掌握粉末粉体特性与关键控制因素之间的联系与规律,有利于制备出粉率高、冲调性佳、颗粒粒度均匀的产品,因此目前喷雾干燥已经成为将液态产品干燥为干粉状产品的常用方法。
发明内容
本发明的目的在于提供一种酶法制备莲子速溶全粉的方法,以解决上述背景技术中提出的问题。
一种酶法制备莲子速溶全粉的方法,包括如下步骤:
1)取莲子经浸泡、打浆,得到莲子浆再经糊化得到莲子糊;
2)向步骤1)所得莲子糊中加入α-中温淀粉酶和蛋白酶进行酶解得到酶解液;
3)在莲子酶解液中添加麦芽糊精、大豆分离蛋白、玉米油和白糖粉进行调配;
4)将调配好的混合液均质微细化处理,最后经喷雾干燥后制成所述莲子速溶全粉。
进一步地,步骤1)所述浸泡、打浆的具体操作是:在干莲中加入其质量2-5倍的水,室温下浸泡1-2h后,打浆5-10min至溶液均匀无明显大颗粒;或在鲜莲中加入其质量2-5倍的水,打浆5-10min至溶液均匀无明显大颗粒;所述干莲、鲜莲均选自饱满、无损伤、无病害的莲子。
进一步地,步骤1)所述糊化的具体操作是:将莲子浆于85-100℃下水浴震荡20-40min,水浴震荡的转速为160-200r/min。
进一步地,步骤2)所述酶解的具体操作是:将莲子糊升温至55-65℃并保持,向莲子糊中加入莲子质量0.5%-0.9%的α-中温淀粉酶酶解30-50min,加入莲子质量0.2%-0.5%的蛋白酶酶解10-30min;酶解结束后,100℃高温灭酶5-10min。
进一步地,两种酶的加入时间顺序为:先加入α-中温淀粉酶酶解一段时间后,再加入蛋白酶同时酶解,致使二者酶解同时结束。
由于莲子中淀粉含量高,莲子浆在糊化过程中粘度迅速上升。先进行淀粉酶解可以快速降低体系粘度,有利于蛋白酶与底物接触,加快酶解;另外,相比于淀粉酶和蛋白酶分开酶解,两种酶同时酶解可以减少一次高温灭酶,高温灭酶次数越多,蛋白质变性程度越大,因美拉德反应产生的褐变程度也越高,蒸煮味越重。因此,比起两种酶分开酶解,同时酶解可减轻莲子蛋白的变性程度,减少葡萄糖和蛋白之间的反应,节省整个酶解过程的酶解时间。
进一步地,以加入莲子的质量计,步骤3)麦芽糊精的添加量为0-20%,大豆分离蛋白的添加量为5%-15%,玉米油的添加量为5%-15%,白糖粉的添加量为0-5%。
进一步地,所述玉米油在添加前需先用乳化剂进行乳化,乳化剂包括单甘脂与蔗糖酯,总添加量为莲子质量的1%;乳化操作为:将单甘脂溶于热玉米油中,蔗糖酯均匀分散于水相溶液中;单甘脂与蔗糖酯的比例为1:3。
进一步地,步骤4)所述均质微细化处理的具体操作是:在50-70℃下过胶体磨3-8min,得到细度小于200μm的莲子乳液,然后在均质压力为30-40MPa下过均质机5-15min。
进一步地,步骤4)所述喷雾干燥条件为:进风温度175-180℃,出风温度80-85℃。
与现有技术相比,本发明的有益效果是:
1.本发明莲子酶解液是由α-中温淀粉酶和蛋白酶同时酶解得到的,淀粉酶将淀粉分解为麦芽糖、葡萄糖、糊精等小分子,可以降低莲子浆的粘度,蛋白酶将蛋白质分子转化为小分子肽类,促进其在水中的分散性与稳定性的同时,又提高了生产效率。
2.本发明整个工艺过程不会产生残渣和废弃物,实现了原料的充分利用,一定程度上保存了莲子的营养,减少了浪费。
3.本发明喷雾前加入了植物油,丰富了莲子速溶粉的营养成分,增加了不饱和脂肪酸的含量,使其营养更加均衡。
附图说明
图1为本发明实施例1喷雾干燥后得到的莲子粉末图。
图2为本发明实施例1喷雾干燥后得到的莲子粉末热水冲泡后的冲泡液侧面图和底面图。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将结合实施例对本发明的技术方案进行清楚、完整地描述。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
实施例1
1)莲子浆制备:称取200g干莲,加入1kg水,在室温下浸泡1h后,用打浆机打至溶液均匀无明显大颗粒,时间为5min;
2)糊化:将莲子浆在85℃下水浴震荡40min,水浴震荡的转速为160r/min;
3)酶解:添加1.8gα-中温淀粉酶酶解30min,添加1g木瓜蛋白酶酶解10min,酶解温度为60℃,酶解结束后,在100℃下灭酶10min;
其中,添加α-中温淀粉酶20min后再添加木瓜蛋白酶;
4)酶解液的调配:以加入莲子的质量计,在酶解液中添加10%的麦芽糊精、10%大豆分离蛋白、6%玉米油(需先用乳化剂乳化)、2%白糖粉;
5)过胶体磨和均质机:在60℃下过胶体磨4min,之后在高压下过均质机10min,进行均质微细化处理,使浆液更加稳定;
6)喷雾干燥后得到速溶全粉:喷雾干燥的条件为进风温度175℃,出风温度控制在80℃。
实施例2
1)莲子浆制备:称取500g鲜莲,加入1kg水,用打浆机打至溶液均匀无明显大颗粒,时间为5min;
2)糊化:将莲子浆在90℃下水浴震荡30min,水浴震荡的转速为180r/min;
3)酶解:添加3.15gα-中温淀粉酶酶解30min,添加1g风味蛋白酶酶解10min,酶解温度为60℃,酶解结束后,在100℃下灭酶10min;
其中,添加α-中温淀粉酶20min后再添加风味蛋白酶;
4)酶解液的调配:以加入莲子的质量计,在酶解液中添加12%的麦芽糊精、8%大豆分离蛋白、10%玉米油(需先用乳化剂乳化)、1%白糖粉;
5)过胶体磨和均质机:在65℃下过胶体磨6min,之后在高压下过均质机11min,进行均质微细化处理,使浆液更加稳定;
6)喷雾干燥后得到速溶全粉:喷雾干燥的条件为进风温度175℃,出风温度控制在85℃。
实施例3
1)莲子浆制备:称取400g干莲,加入2kg水,在室温下浸泡1h后,用打浆机打至溶液均匀无明显大颗粒,时间为5min;
2)糊化:将莲子浆在100℃下水浴震荡20min,水浴震荡的转速为200r/min;
3)酶解:添加2gα-中温淀粉酶酶解50min,添加2g碱性蛋白酶酶解10min,酶解温度为60℃,酶解结束后,在100℃下灭酶10min;
其中,添加α-中温淀粉酶40min后再添加碱性蛋白酶;
4)酶解液的调配:以加入莲子的质量计,在酶解液中添加15%的麦芽糊精、8%大豆分离蛋白、10%玉米油(需先用乳化剂乳化)、0.5%白糖粉;
5)过胶体磨和均质机:在60℃下过胶体磨5min,之后在高压下过均质机12min,进行均质微细化处理,使浆液更加稳定;
6)喷雾干燥后得到速溶全粉:喷雾干燥的条件为进风温度180℃,出风温度控制在80℃。
以上所描述的实施例仅为本发明优选实施例,并不用于限制本发明。对于本领域的技术人员来说,本发明可以有各种变化和更改,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种酶法制备莲子速溶全粉的方法,其特征在于,包括如下步骤:
1)取莲子经浸泡、打浆,得到莲子浆再经糊化得到莲子糊;
2)向步骤1)所得莲子糊中加入α-中温淀粉酶和蛋白酶进行酶解得到酶解液;
3)在莲子酶解液中添加麦芽糊精、大豆分离蛋白、玉米油和白糖粉进行调配;
4)将调配好的混合液均质微细化处理,最后经喷雾干燥后制成所述莲子速溶全粉。
2.根据权利要求1所述一种酶法制备莲子速溶全粉的方法,其特征在于,步骤1)所述浸泡、打浆的具体操作是:在干莲中加入其质量2-5倍的水,室温下浸泡1-2h后,打浆5-10min至溶液均匀无明显大颗粒;或在鲜莲中加入其质量2-5倍的水,打浆5-10min至溶液均匀无明显大颗粒。
3.根据权利要求1所述一种酶法制备莲子速溶全粉的方法,其特征在于,步骤1)所述糊化的具体操作是:将莲子浆于85-100℃下水浴震荡20-40min,水浴震荡的转速为160-200r/min。
4.根据权利要求1所述一种酶法制备莲子速溶全粉的方法,其特征在于,步骤2)所述酶解的具体操作是:将莲子糊升温至55-65℃并保持,向莲子糊中加入莲子质量0.5%-0.9%的α-中温淀粉酶酶解30-50min,加入莲子质量0.2%-0.5%的蛋白酶酶解10-30min;酶解结束后,高温灭酶。
5.根据权利要求4所述一种酶法制备莲子速溶全粉的方法,其特征在于,两种酶的加入时间顺序为:先加入α-中温淀粉酶酶解一段时间后,再加入蛋白酶同时酶解,致使二者酶解同时结束。
6.根据权利要求1所述一种酶法制备莲子速溶全粉的方法,其特征在于,以加入莲子的质量计,步骤3)麦芽糊精的添加量为0-20%,大豆分离蛋白的添加量为5%-15%,玉米油的添加量为5%-15%,白糖粉的添加量为0-5%。
7.根据权利要求6所述一种酶法制备莲子速溶全粉的方法,其特征在于,所述玉米油在添加前需先用乳化剂进行乳化,乳化剂包括单甘脂与蔗糖酯,总添加量为莲子质量的1%;乳化操作为:将单甘脂溶于热玉米油中,蔗糖酯均匀分散于水相溶液中;单甘脂与蔗糖酯的比例为1:3。
8.根据权利要求1所述一种酶法制备莲子速溶全粉的方法,其特征在于,步骤4)所述均质微细化处理的具体操作是:在50-70℃下过胶体磨3-8min,得到细度小于200μm的莲子乳液,然后在均质压力为30-40MPa下过均质机5-15min。
9.根据权利要求1所述一种酶法制备莲子速溶全粉的方法,其特征在于,步骤4)所述喷雾干燥条件为:进风温度175-180℃,出风温度80-85℃。
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