CN114568656B - 海藻超微粉的制备方法及其产品 - Google Patents
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Abstract
本发明公开了一种海藻超微粉的制备方法,包括:步骤一、将干海藻加水浸泡、洗净、切碎、超微粉碎得海藻粉;步骤二、加入葛根粉搅拌均匀,加入纤维素酶和果胶酶酶解,再加入木瓜蛋白酶和玉米汁,搅拌均匀,继续酶解,得酶解混合物;步骤三、将酶解混合物干燥得海藻超微粉。本发明的制备方法酶解工艺温和,可以彻底去除海藻腥味和咸味,口感佳,并且不会带入新的杂味。本发明还公开了一种海藻超微粉,无腥味、无杂味,口感佳。本发明还公开了一种海藻代餐粉,具有通便、降脂的功能,并且无腥味,无杂味,口感佳。
Description
技术领域
本发明涉及海藻加工技术领域。更具体地说,本发明涉及一种海藻超微粉的制备方法及其产品。
背景技术
代餐粉是一种方便快捷的代餐食品,具有众多优点,比如低脂肪、低热量、饱腹感强等,一些代餐粉还具有一些特殊功能,比如排毒养颜、清理肠道等功能,具有广阔的市场前景。海藻是海带、紫菜、裙带菜、石花菜等海洋藻类的总称,潮润时柔软,水浸后膨胀,肉质粘滑,还具有腥味和微咸味。营养成分主要有蛋白质、海藻多糖、食用纤维等,脂肪含量低,是一种优良的代餐粉原料,但由于其口感、腥味、咸味的影响,直接用于代餐粉中会严重影响代餐粉的感官品质。因此,对海藻的去腥、去咸、以及改良口感是及待解决的技术问题。
发明内容
本发明的一个目的是解决至少上述问题,并提供至少后面将说明的优点。
为了实现根据本发明的这些目的和其它优点,提供了一种海藻超微粉的制备方法,包括以下步骤:
步骤一、将干海藻加水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入葛根粉搅拌均匀,加入纤维素酶和果胶酶酶解20~40min,再加入木瓜蛋白酶和玉米汁,搅拌均匀,继续酶解20~40min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1~1.5×103U、1~1.5×103U、2~3×103U,葛根粉与干海藻的质量比为1~3:100,玉米汁与干海藻的质量比为3~5:100;
步骤三、将酶解混合物干燥得海藻超微粉。
优选的是,纤维素酶、果胶酶、木瓜蛋白酶酶解时的温度为45~55℃。
优选的是,干海藻加水浸泡时水的温度为45~55℃。
优选的是,所述干海藻包括海带和/或裙带菜。
优选的是,玉米汁为采用新鲜玉米粒磨浆制得。
优选的是,葛根粉为采用超微粉碎机粉碎制得。
提供一种海藻超微粉,由上述的制备方法制备得到。
提供一种海藻代餐粉,包括以下重量份原料:
海藻超微粉16~24份、紫薯粉26~36份、山药粉20~24份、沙棘果粉12~16份、葛根粉6~10份、木糖醇6~8份。
本发明至少包括以下有益效果:
第一、本发明的海藻超微粉制备方法,酶解工艺温和,可以彻底去除海藻腥味和咸味,口感佳,并且不会带入新的杂味。
第二、本发明的海藻超微粉,无腥味、无杂味,口感佳。
第三、海藻代餐粉,具有通便、降脂的功能,并且无腥味,无杂味,口感佳。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是,下述实施方案中所述实验方法,如无特殊说明,均为常规方法,所述试剂和材料,如无特殊说明,均可从商业途径获得。
<实施例1>
腥味脱除原料筛选:
海藻超微粉的制备方法,包括以下步骤:
步骤一、将100g干海藻加入50℃的水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入3g去腥剂Ⅰ搅拌均匀,加入纤维素酶和果胶酶于50℃下酶解20min,再加入木瓜蛋白酶和5g去腥剂Ⅱ,搅拌均匀,继续于50℃下酶解20min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1.5×103U、1.5×103U、3×103U,所述海藻为海带;
步骤三、将酶解混合干燥得海藻超微粉。
表1中列出了不同的去腥剂Ⅰ、去腥剂Ⅱ的组合,采用人工评价方法,对制得的海藻超微粉进行腥味、咸味、口感评价,评价结果如表1所示:
表1去腥、咸味、口感结果
备注:玉米汁为采用新鲜玉米粒磨浆制得,山楂粉、生姜粉、葛根粉、陈皮粉、绿茶粉均为采用超微粉碎机粉碎制得。
从表1的去腥评价结果可以看出,第1、3、5、6组的去腥效果不够彻底,第2组的去腥效果虽然彻底,但是带入了杂味(生姜味和食醋味),第4组的去腥效果彻底,并且没有带入杂味,因此,优选出去腥剂的组合为第2组。
葛根粉和玉米是通常会在代餐粉里添加的原料,在进行去腥试验时,尝试将代餐粉的原料单独或者与常用的去腥成分(绿茶粉、山楂粉)匹配,融入去腥工艺(酶解)工艺中,得到的去腥结果较理想。代餐粉中还有其它原料,比如紫薯粉、山药粉、沙棘果粉等,与去腥工艺(酶解)结合的去腥效果均不行,在此不一一列出。
从咀嚼结果可以看出,咸味均去除彻底,应是依赖于多次浸泡清洗的结果,口感佳,应是依赖于纤维素酶、果胶酶、木瓜蛋白酶的酶解作用,改善了口感。
<实施例2>
选取第2组去腥剂组合,优化去腥工艺参数:
(1)海藻超微粉的制备方法,包括以下步骤:
步骤一、将100g干海藻加放45℃的水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入1g去腥剂Ⅰ搅拌均匀,加入纤维素酶和果胶酶于45℃下酶解20min,再加入木瓜蛋白酶和3g去腥剂Ⅱ,搅拌均匀,继续于45℃下酶解20min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1×103U、1×103U、2×103U,所述海藻为海带;
步骤三、将酶解混合干燥得海藻超微粉。
(2)海藻超微粉的制备方法,包括以下步骤:
步骤一、将100g干海藻加入50℃的水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入2g去腥剂Ⅰ搅拌均匀,加入纤维素酶和果胶酶于50℃下酶解30min,再加入木瓜蛋白酶和4g去腥剂Ⅱ,搅拌均匀,继续于50℃下酶解30min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1.5×103U、1.5×103U、2.5×103U,所述海藻为海带;
步骤三、将酶解混合干燥得海藻超微粉。
(3)海藻超微粉的制备方法,包括以下步骤:
步骤一、将100g干海藻加入55℃的水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入3g去腥剂Ⅰ搅拌均匀,加入纤维素酶和果胶酶于55℃下酶解40min,再加入木瓜蛋白酶和5g去腥剂Ⅱ,搅拌均匀,继续于55℃下酶解40min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1.5×103U、1.5×103U、3×103U,所述海藻为海带;
步骤三、将酶解混合干燥得海藻超微粉。
(4)海藻超微粉的制备方法,包括以下步骤:
步骤一、将100g干海藻加入55℃的水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入3g去腥剂Ⅰ搅拌均匀,加入纤维素酶和果胶酶于55℃下酶解10min,再加入木瓜蛋白酶和5g去腥剂Ⅱ,搅拌均匀,继续于55℃下酶解10min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1.5×103U、1.5×103U、3×103U,所述海藻为海带;
步骤三、将酶解混合干燥得海藻超微粉。
(5)海藻超微粉的制备方法,包括以下步骤:
步骤一、将100g干海藻加入55℃的水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入3g去腥剂Ⅰ和5g去腥剂Ⅱ搅拌均匀,加入纤维素酶、果胶酶、木瓜蛋白酶于55℃下酶解80min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1.5×103U、1.5×103U、3×103U,所述海藻为海带;
步骤三、将酶解混合干燥得海藻超微粉。
表2中列出了5组去腥工艺制得的海藻超微粉的去腥味评价结果:
表2海带去腥结果
工艺 | 去腥结果 |
(1)(分步酶解,各20min) | 无腥味,无杂味 |
(2)(分步酶解,各30min) | 无腥味,无杂味 |
(3)(分步酶解,各40min) | 无腥味,无杂味 |
(4)(分步酶解,各10min) | 略有腥味,无杂味 |
(5)(合并酶解,共80min) | 腥味比(4)组明显,无杂味 |
从表2的去腥结果可以看出,第(1)、(2)、(3)组分步酶解,酶解时间总和为40~80min,可以彻底去腥,且无杂味,而分步酶解时间总和为20min时,去腥不彻底。合并酶解工艺,虽然时间长达80min,但是腥味仍然去除不彻底。
由第(1)~(3)组和第(5)组的工艺比较,可以推测出,海藻中的腥味物质的去除过程是比较复杂的,需要在一定的酶解组合顺序和一定的时间作用下,才能达到理想的去腥效果。在前期,纤维素酶和果胶酶同时对海藻粉和葛根粉进行酶解,具有对海藻粉和葛根粉的破壁作用,葛根粉内的成分流出,吸引或者促进海藻粉中的腥味物质流出,当达到一定的流出量时,加入蛋白酶和玉米汁,蛋白酶酶解蛋白、肽类成份,而玉米汁继续促进葛根粉或者海藻粉内的腥味物质流出,或者是中和了腥味物质,最终使腥味物质彻底去除。
<实施例3>
(1)海藻超微粉的制备方法,包括以下步骤:
步骤一、将100g干海藻加放45℃的水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入1g去腥剂Ⅰ搅拌均匀,加入纤维素酶和果胶酶于45℃下酶解20min,再加入木瓜蛋白酶和3g去腥剂Ⅱ,搅拌均匀,继续于45℃下酶解20min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1×103U、1×103U、2×103U,所述海藻为裙带菜;
步骤三、将酶解混合干燥得海藻超微粉。
(2)海藻超微粉的制备方法,包括以下步骤:
步骤一、将100g干海藻加入50℃的水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入2g去腥剂Ⅰ搅拌均匀,加入纤维素酶和果胶酶于50℃下酶解30min,再加入木瓜蛋白酶和4g去腥剂Ⅱ,搅拌均匀,继续于50℃下酶解30min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1.5×103U、1.5×103U、2.5×103U,所述海藻为裙带菜;
步骤三、将酶解混合干燥得海藻超微粉。
(3)海藻超微粉的制备方法,包括以下步骤:
步骤一、将100g干海藻加入55℃的水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入3g去腥剂Ⅰ搅拌均匀,加入纤维素酶和果胶酶于55℃下酶解40min,再加入木瓜蛋白酶和5g去腥剂Ⅱ,搅拌均匀,继续于55℃下酶解40min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量分别为1.5×103U、1.5×103U、3×103U,所述海藻为裙带菜;
步骤三、将酶解混合干燥得海藻超微粉。
表3中列出了3组去腥工艺制得的海藻超微粉的去腥味评价结果:
表3裙带菜去腥结果
工艺 | 去腥结果 |
(1) | 无腥味,无杂味 |
(2) | 无腥味,无杂味 |
(3) | 无腥味,无杂味 |
备注:去腥剂Ⅰ和去腥剂Ⅱ分别为葛根粉和玉米汁
从表3的去腥结果可以看出,第(1)、(2)、(3)组分步酶解,酶解时间总和为40~80min,可以彻底去腥,且无杂味。
<实施例4>
A、制备海藻代餐粉:
称取实施例2中第(1)组工艺制备的海藻超微粉12g、紫薯粉15g、山药粉10g、沙棘果粉6g、葛根粉3g、木糖醇4g,混合即得海藻代餐粉。
B、制备海藻代餐粉:
称取实施例2中第(2)组工艺制备的海藻超微粉8g、紫薯粉13g、山药粉12g、沙棘果粉8g、葛根粉5g、木糖醇4g,混合即得海藻代餐粉。
C、制备海藻代餐粉:
称取实施例3中第(1)组工艺制备的海藻超微粉10g、紫薯粉18g、山药粉10g、沙棘果粉6g、葛根粉3g、木糖醇3g,混合即得海藻代餐粉。
工艺A~C制备得到的海藻代餐粉中含有海藻超微粉,因此,具有通便、降脂的功能。
将工艺A~C制备得到的海藻代餐粉,每份为50g,加入120ml热水搅拌均匀,蒸制30min,即可食用,食用评价结果如表4所示:
表4海藻代餐粉评价结果
组别 | 风味评价 |
A | 无腥味,无咸味,微甜,口感柔软,嫩滑 |
B | 无腥味,无咸味,微甜,口感柔软,嫩滑 |
C | 无腥味,无咸味,微甜,口感柔软,嫩滑 |
通过上述的风味评价结果,可以推测出本发明的海藻代餐粉符合老年人(40岁以上)和年轻人(18岁至30岁之间)的需要,老年人可以作为辅餐食用,主要用于通便功能,而年轻人,则可作为正餐食用,主要用于控制热量的摄入,达到降脂减肥的效果。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (6)
1.海藻超微粉的制备方法,其特征在于,包括以下步骤:
步骤一、将干海藻加水浸泡、洗净、切碎、超微粉碎得海藻粉;
步骤二、向海藻粉中加入葛根粉搅拌均匀,加入纤维素酶和果胶酶酶解20~40 min,再加入木瓜蛋白酶和玉米汁,搅拌均匀,继续酶解20~40 min,得酶解混合物,其中,纤维素酶、果胶酶、木瓜蛋白酶的添加量均以干海藻的质量为基准,分别为1~1.5×103 U/100 g、1~1.5×103 U/100 g、2~3×103 U/100 g,葛根粉与干海藻的质量比为1~3:100,玉米汁与干海藻的质量比为3~5:100;
步骤三、将酶解混合物干燥得海藻超微粉;
纤维素酶、果胶酶、木瓜蛋白酶酶解时的温度为45~55℃;
所述干海藻包括海带和/或裙带菜。
2.如权利要求1所述的海藻超微粉的制备方法,其特征在于,干海藻加水浸泡时水的温度为45~55℃。
3.如权利要求1所述的海藻超微粉的制备方法,其特征在于,玉米汁为采用新鲜玉米粒磨浆制得。
4.如权利要求1所述的海藻超微粉的制备方法,其特征在于,葛根粉为采用超微粉碎机粉碎制得。
5.海藻超微粉,其特征在于,由权利要求1~4任一项所述的制备方法制备得到。
6.海藻代餐粉,其特征在于,包括以下重量份原料:
权利要求5所述的海藻超微粉16~24份、紫薯粉26~36份、山药粉20~24份、沙棘果粉12~16份、葛根粉6~10份、木糖醇6~8份。
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