CN114698835A - 一种发芽奇亚籽活性肽代餐粉及其制备方法 - Google Patents
一种发芽奇亚籽活性肽代餐粉及其制备方法 Download PDFInfo
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- CN114698835A CN114698835A CN202210489853.0A CN202210489853A CN114698835A CN 114698835 A CN114698835 A CN 114698835A CN 202210489853 A CN202210489853 A CN 202210489853A CN 114698835 A CN114698835 A CN 114698835A
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- powder
- germinated
- chia
- parts
- seed
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Classifications
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
Abstract
本发明公开了一种发芽奇亚籽活性肽代餐粉及其制备方法。旨在提供一种阻碍脂质吸收,清理肠道,改善肠道菌群,具有一定减肥瘦身功能的代餐食品。该产品主要原料以奇亚籽为主体,经过萌发处理后再用不同酶解的方式生产出具有降血压,降血糖、降胆固醇的发芽奇亚籽活性肽,发芽奇亚籽活性肽能够很大程度上抑制3-羟基-3-甲基戊二酰辅酶A还原酶(HMG‑CoA还原酶),其可直接与该酶相互作用以阻断甲羟戊酸途径并预防高胆固醇血症;改善脂质谱并减少肝脂肪的沉积,并促进有利于其功能的肠道组织的变化,有潜在的减脂效果。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种发芽奇亚籽活性肽代餐粉及其制备方法。
背景技术
1.奇亚籽富含人体必需α-亚麻酸和多种抗氧化活性成分(绿原酸,咖啡酸,杨梅酮,槲皮素,山奈酚等)以及丰富的可溶性纤维,是天然omega-3脂肪酸的来源,蛋白质含量比传统谷物,小麦,大米等要高,含有人体所必需的8种氨基酸,且氨基酸组合接近FAO/WHO理想模式,有较好的营养价值;经过发芽处理的奇亚籽拥有更高质量的蛋白质,必需氨基酸相对于非必需氨基酸含量增加,并且γ-氨基丁酸(GABA),总酚含量和抗氧化活性的能力都有所增加,是一种改善奇亚籽食用性能的一种良好方式。
2.有研究证实经过不同酶解方式提取出的发芽奇亚籽活性肽能够很大程度上抑制3-羟基-3-甲基戊二酰辅酶A还原酶(HMG-CoA还原酶),其可直接与该酶相互作用以阻断甲羟戊酸途径并预防高胆固醇血症;改善脂质谱并减少肝脂肪的沉积,并促进有利于其功能的肠道组织的变化,有潜在的减脂效果。
3.圆苞车前子壳粉的纤维含量高达80%,其中可溶性纤维达70%,其在小肠中吸水膨胀可以大幅度增加饱腹感;可溶性膳食纤维增加肠腔的粘度,减少葡萄糖与肠细胞的接触,从而降低其吸收能力。
4.国内大多数代餐粉都片面追求饱腹感及营养丰富,营养全面等指标,不仅配方中膳食纤维用量偏大,膳食纤维结构不合理,容易导致腹胀、腹痛、胀气、胃肠不适、便秘等问题,还使有的代餐粉配方过于复杂。就奇亚籽这个超级食品来讲,大多应用方式还是直接粉碎后加入代餐粉中,缺乏进一步的深加工处理及和各种有效成分的均衡搭配;就膳食纤维而言,虽然奇亚籽中所含水溶性膳食纤维较高,但不溶性膳食纤维含量仍然占大多数;高膳食纤维代餐粉中的饱腹感和减肥效果等又多靠摄入的可溶性膳食纤维来维持,故要避免由不溶性膳食纤维猛然摄入过多导致的腹胀便秘等副作用,想办法改变奇亚籽膳食纤维结构,适量提高可溶性膳食纤维的含量及柔和性;而本发明正是通过对奇亚籽的发芽处理,使其蛋白含量和可溶性纤维增加,同时将其中蛋白肽单独再提取出一部分起到抗氧化,调节肠道菌群等效果。
目前市场上奇亚籽代餐类产品较少,多为将奇亚籽加入到其他产品中制油、精油等,不仅没有将奇亚籽的营养最大化还会对其营养物质有所损失。同时已有的奇亚籽类代餐也没有很好地发挥奇亚籽功效;
如中国专利文献上公开了:“奇亚籽饮品及其制备方法”,公开号为CN201711384645.X,对奇亚籽的营养损失较大;再如:“一种关于奇亚籽山药的代餐粉”公开号为 CN202010739631.0 。配方复杂工序繁琐,且蛋白和活性肽含量相较本发明也深有不足。
本申请人发现现有技术至少存在以下技术问题:
1、现有技术中的奇亚籽代餐产品很少有对奇亚籽进行再加工的想法;
2、现有技术中的代餐食品中的营养不易吸收,于人们健康不利;
3、现有技术中代餐食品的瘦身机理不清晰。
发明内容
本发明的目的在于提供一种发芽奇亚籽活性肽代餐粉及其制备方法,以解决现有技术中的代餐食品添加的营养素不够,且营养不均衡,不利用人们长期食用的技术问题,并且能够与3-羟基-3-甲基戊二酰辅酶A还原酶(HMG-CoA还原酶)反应,减少脂肪的吸收和沉积,具有一定的减肥瘦身效果。
为实现上述目的,本发明提供了以下技术方案:
本发明提供的一种发芽奇亚籽活性肽代餐粉,包括下述重量份的原料:发芽奇亚籽粉5-25份;发芽奇亚籽活性肽10-40份;圆苞车前子壳粉30-40份;山楂粉10-30份;红豆粉20-45份:薏仁粉5-20份:脱脂奶粉5-15份;木糖醇5-30份;
进一步的,各原料的重量份分别为:发芽奇亚籽粉5.5-24.5份;发芽奇亚籽活性肽10.5-39.5份;圆苞车前子壳粉30.5-39.5份;山楂粉10.5-29.5份;红豆粉20.5-44.5份;薏仁粉5.5-19.5份;脱脂奶粉5.5-14.5份;木糖醇5.5-29.5份;
进一步的,各原料的重量份分别为:发芽奇亚籽粉20份;发芽奇亚籽活性肽35份;圆苞车前子壳粉40份;山楂粉15份;红豆粉25份;薏仁粉15份;脱脂奶粉35份;木糖醇15份。
本发明提供的发芽奇亚籽活性肽代餐粉的制备方法,包括下述步骤:
S1、挑选颗粒完整、饱满的奇亚籽进行萌发,得到发芽的奇亚籽;将发芽的奇亚籽进行干燥、粉碎过60目筛得到发芽奇亚籽粉,再经过碱溶酸沉,酶解后得到发芽奇亚籽活性肽;
S2、将圆苞车前子壳热风干燥、采用热风干燥箱,是在温度为95-115℃焙烤0.8-1.2h;待其冷却后,采用打粉机将其粉碎磨粉,然后过100-120目筛,得到圆苞车前子壳粉;
S3、将山楂片进行去核、热风干燥。热风干燥采用热风干燥箱,是在温度为40-50℃热风干燥2-3h;待其冷却后,然后采用打粉机将其粉碎,然后过100-120目筛,得到山楂粉;
S4、将红豆进行热风干燥,采用热风干燥箱,是在温度为70-85℃热风干燥1-3h;待其冷却后,采用打粉机将其粉碎磨粉,然后过100目筛,得到红豆粉;
S5、将薏仁热风干燥,采用热风干燥箱,是在温度为100℃热风干燥2-3h;待其冷却后,采用打粉机将其粉碎,然后过100目筛,得到薏仁粉;
S6、将步骤S1中得到的发芽奇亚籽粉、发芽奇亚籽活性肽、步骤S2中得到的圆苞车前子壳粉、步骤S3得到的山楂粉、步骤S4得到的红枣粉步骤S5得到的薏仁粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽奇亚籽活性肽代餐粉成品。
5.根据权利要求4所述的发芽奇亚籽活性肽代餐粉的制备方法,其特征在于,所述步骤S1中,发芽处理具体为:
①将奇亚籽浸泡在2%-3%次氯酸钠溶液中浸泡1-4min进行表面消毒,然后去离子水冲洗干净;
②在发芽盘上铺上双层滤纸,注入清水至滤纸饱和,将挑选好的奇亚籽均匀铺于湿润的滤纸上,在温度为22-28℃、湿度60%-90%的恒温恒湿培养箱中避光发芽48-96h;且在避光发芽的过程中,因奇亚籽吸水量较大,每间隔6-8h向滤纸表面洒水,使两层滤纸完全湿润。
6.根据权利要求4所述的发芽奇亚籽活性肽代餐粉的制备方法,其特征在于,所述步骤S1中,干燥采用热风干燥箱,是在温度为120-140℃焙烤35-45min;待其冷却后,采用粉碎机将其粉碎,然后过80目筛,得到发芽奇亚籽粉。
7.根据权利要求4所述的发芽奇亚籽活性肽代餐粉的制备方法中奇亚籽蛋白肽的制作方法,其特征在于:
(1)利用碱溶酸沉法,称取发芽奇亚籽粉(未高温烘干)用石油醚脱脂,发芽奇亚籽粉与正己烷的料液比为1:8,室温下搅拌0.5-1.5h,然后抽滤, 重复2次, 挥发12 h;
(2)脱脂发芽奇亚籽粉按1:12料液比加入蒸馏水, 在温度为45℃和pH为9.5的条件下提取40min, 并不断搅拌。浸提后离心,离心条件为3000-4000r/min离心20-30 min;之后收集上清液, 需进行2次浸提 (相同条件下), 合并2次上清液调pH为4.2;静置20-30min后离心离心条件为4000-4500r/min离心15-25 min。收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0,冷冻干燥得到发芽奇亚籽蛋白粉;
(3)以步骤(2)中提取的发芽奇亚籽蛋白为基础,以奇亚籽蛋白粉:蒸馏水为1:25的料液比将奇亚籽蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃温度下水和50min;之后分别以酶与底物为1:50的比例加入木瓜蛋白酶、胰蛋白酶与中性蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH:木瓜蛋白酶的最适pH为7~8,最适温度50-55℃;胰蛋白酶的最适pH 8.0,最适温度37℃;中性蛋白酶pH为7.0,最适温度50℃;在此条件下在恒温水浴摇床分别启动酶解反应;在1-6h后沸水灭酶10min,冷却后于4℃在10000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽奇亚籽活性肽,后置于-80℃保藏备用。
基于上述技术方案,本发明实施例至少可以产生如下技术效果:
(1)本发明提供的发芽奇亚籽活性肽代餐粉及其制备方法,是以奇亚籽为基料,并加入圆苞车前子壳粉、红豆粉、山楂粉、薏仁粉、脱脂奶粉、木糖醇,开发特色产品,可以改良奇亚籽风味,制备出的代餐粉,不仅营养丰富,而且口感细腻、营养均衡、低脂肪低热量、饱腹感强,还具有奇亚籽独特的风味以及薏仁和山楂的香气。圆苞车前子壳粉颗粒迅速吸水膨胀,将其余粉末包裹其中,形成稳定的交联体系,使代餐粉粘稠度增加,和发芽奇亚籽粉一起在胃中进一步吸水膨胀,阻碍糖类的吸收,具有一定减肥瘦身的功能;适合各种人群长期食用,能食用人群帮助改善饮食结构,缓解慢性病的发生,通过改善人们的饮食结构,来缓解和抑制慢性病的发生。本产品所选取的甜味剂木糖醇可从橡树、玉米芯、甘蔗渣等植物原料中提取出来,是一种天然甜味剂,一定程度上可以提升产品附加值,增加资源利用率;
(2) 本发明提供的发芽奇亚籽活性肽代餐粉及其制备方法是以奇亚籽为主要原料经过萌发处理以后得到发芽奇亚籽粉,在经过不同酶解方式的了发芽奇亚籽活性肽。奇亚籽活性肽能够很大程度上抑制3-羟基-3-甲基戊二酰辅酶A还原酶(HMG-CoA还原酶),可以非常直接地与该酶发生反应从而预防高胆固醇,可以减少脂肪在肝处的聚集和沉积,减少对脂肪的吸收,有一定的减肥瘦身效果。通过萌发处理以后的奇亚籽,本身就比单纯的种子具有更高的蛋白含量,并且其γ-氨基丁酸(GABA),总酚含量和抗氧化活性的能力都有所增加,也就是说,萌发处理改善了奇亚籽的营养价值和食用性能。所以本发明利用萌发的方式处理奇亚籽后再以此为原料调配出的这款代餐粉,相比于单纯使用奇亚籽种子来说,具有更优越的食用性能和营养价值。
具体实施方式
一、制备实施例
实施例1
1.1原料(按重量份)
发芽奇亚籽粉25份;发芽奇亚籽活性肽30份;圆苞车前子壳粉35份;山楂粉20份;红豆粉25份;薏仁粉20份;脱脂奶粉30份;木糖醇15份;
制备方法
包括下述步骤:
S1、挑选颗粒完整、饱满的奇亚籽,将奇亚籽浸泡在2%-3%次氯酸钠溶液中浸泡2min进行表面消毒,然后去离子水冲洗干净;在发芽盘上铺上双层滤纸,注入清水至滤纸饱和,将挑选好的奇亚籽均匀铺于湿润的滤纸上,在温度为25℃、湿度75%的恒温恒湿培养箱中避光发芽72h;且在避光发芽的过程中,因奇亚籽吸水量较大,每间隔8h向滤纸表面洒水,使两层滤纸完全湿润;萌发完毕后,采用热风干燥箱进行干燥,在温度为140℃焙烤40min;待其冷却后,采用粉碎机将其粉碎,然后过80目筛,得到发芽奇亚籽粉;
称取发芽奇亚籽粉(未高温烘干)用石油醚脱脂,发芽奇亚籽粉与正己烷的料液比为1:8,室温下搅拌1h,然后抽滤, 重复2次, 挥发12 h;脱脂发芽奇亚籽粉按1:12料液比加入蒸馏水, 在温度为45℃和pH为9.5的条件下提取40min, 并不断搅拌。浸提后离心,离心条件为3500r/min离心20-30 min;之后收集上清液, 需进行2次浸提 (相同条件下) , 合并2次上清液调pH为4.2;静置25min后离心离心条件为4500r/min离心20 min;收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0, 冷冻干燥得到发芽奇亚籽蛋白粉;
以奇亚籽蛋白粉:蒸馏水为1:25的料液比将奇亚籽蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃温度下水和50min;之后分别以酶与底物为1:50的比例加入木瓜蛋白酶、胰蛋白酶与中性蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH:木瓜蛋白酶的最适pH为7~8,最适温度50-55℃;胰蛋白酶的最适pH 8.0,最适温度37℃;中性蛋白酶pH为7.0,最适温度50℃;在此条件下在恒温水浴摇床分别启动酶解反应;在4h后沸水灭酶10min,冷却后于4℃在10000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽奇亚籽活性肽,后置于-80℃保藏备用;
S2、将圆苞车前子壳热风干燥、采用热风干燥箱,是在温度为110℃焙烤1h;待其冷却后,采用打粉机将其粉碎磨粉,然后过120目筛,得到圆苞车前子壳粉;
S3、将山楂片进行去核、热风干燥。热风干燥采用热风干燥箱,是在温度为50℃热风干燥2h;待其冷却后,然后采用打粉机将其粉碎,然后过120目筛,得到山楂粉;
S4、将红豆进行热风干燥,采用热风干燥箱,是在温度为80℃热风干燥2h;待其冷却后,采用打粉机将其粉碎磨粉,然后过100目筛,得到红豆粉;
S5、将薏仁热风干燥,采用热风干燥箱,是在温度为100℃热风干燥2-3h;待其冷却后,采用打粉机将其粉碎,然后过100目筛,得到薏仁粉;
S6、将步骤S1中得到的发芽奇亚籽粉、发芽奇亚籽活性肽、步骤S2中得到的圆苞车前子壳粉、步骤S3得到的山楂粉、步骤S4得到的红枣粉步骤S5得到的薏仁粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽奇亚籽活性肽代餐粉成品。
实施例2
2.1原料(按重量份)
发芽奇亚籽粉20份;发芽奇亚籽活性肽35份;圆苞车前子壳粉45份;山楂粉15份;红豆粉20份;薏仁粉15份;脱脂奶粉30份;木糖醇20份;
制备方法
包括下述步骤:
S1、挑选颗粒完整、饱满的奇亚籽,将奇亚籽浸泡在2%-3%次氯酸钠溶液中浸泡2min进行表面消毒,然后去离子水冲洗干净;在发芽盘上铺上双层滤纸,注入清水至滤纸饱和,将挑选好的奇亚籽均匀铺于湿润的滤纸上,在温度为25℃、湿度75%的恒温恒湿培养箱中避光发芽72h;且在避光发芽的过程中,因奇亚籽吸水量较大,每间隔8h向滤纸表面洒水,使两层滤纸完全湿润;萌发完毕后,采用热风干燥箱进行干燥,在温度为140℃焙烤40min;待其冷却后,采用粉碎机将其粉碎,然后过80目筛,得到发芽奇亚籽粉;
称取发芽奇亚籽粉(未高温烘干)用石油醚脱脂,发芽奇亚籽粉与正己烷的料液比为1:8,室温下搅拌1h,然后抽滤, 重复2次, 挥发12 h;脱脂发芽奇亚籽粉按1:12料液比加入蒸馏水, 在温度为45℃和pH为9.5的条件下提取40min, 并不断搅拌。浸提后离心,离心条件为3500r/min离心20-30 min;之后收集上清液, 需进行2次浸提 (相同条件下),合并2次上清液调pH为4.2;静置25min后离心离心条件为4500r/min离心20 min;收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0, 冷冻干燥得到发芽奇亚籽蛋白粉;
以奇亚籽蛋白粉:蒸馏水为1:25的料液比将奇亚籽蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃温度下水和50min;之后分别以酶与底物为1:50的比例加入木瓜蛋白酶、胰蛋白酶与中性蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH:木瓜蛋白酶的最适pH为7~8,最适温度50-55℃;胰蛋白酶的最适pH 8.0,最适温度37℃;中性蛋白酶pH为7.0,最适温度50℃;在此条件下在恒温水浴摇床分别启动酶解反应;在4h后沸水灭酶10min,冷却后于4℃在10000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽奇亚籽活性肽,后置于-80℃保藏备用;
S2、将圆苞车前子壳热风干燥、采用热风干燥箱,是在温度为110℃焙烤1h;待其冷却后,采用打粉机将其粉碎磨粉,然后过120目筛,得到圆苞车前子壳粉;
S3、将山楂片进行去核、热风干燥。热风干燥采用热风干燥箱,是在温度为50℃热风干燥2h;待其冷却后,然后采用打粉机将其粉碎,然后过120目筛,得到山楂粉;
S4、将红豆进行热风干燥,采用热风干燥箱,是在温度为80℃热风干燥2h;待其冷却后,采用打粉机将其粉碎磨粉,然后过100目筛,得到红豆粉;
S5、将薏仁热风干燥,采用热风干燥箱,是在温度为100℃热风干燥2-3h;待其冷却后,采用打粉机将其粉碎,然后过100目筛,得到薏仁粉;
S6、将步骤S1中得到的发芽奇亚籽粉、发芽奇亚籽活性肽、步骤S2中得到的圆苞车前子壳粉、步骤S3得到的山楂粉、步骤S4得到的红枣粉步骤S5得到的薏仁粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽奇亚籽活性肽代餐粉成品。
实施例3
3.1原料(按重量份)
发芽奇亚籽粉15份;发芽奇亚籽活性肽40份;圆苞车前子壳粉40份;山楂粉20份;红豆粉30份;薏仁粉15份;脱脂奶粉20份;木糖醇10份;
制备方法
包括下述步骤:
S1、挑选颗粒完整、饱满的奇亚籽,将奇亚籽浸泡在2%-3%次氯酸钠溶液中浸泡2min进行表面消毒,然后去离子水冲洗干净;在发芽盘上铺上双层滤纸,注入清水至滤纸饱和,将挑选好的奇亚籽均匀铺于湿润的滤纸上,在温度为25℃、湿度75%的恒温恒湿培养箱中避光发芽72h;且在避光发芽的过程中,因奇亚籽吸水量较大,每间隔8h向滤纸表面洒水,使两层滤纸完全湿润;萌发完毕后,采用热风干燥箱进行干燥,在温度为140℃焙烤40min;待其冷却后,采用粉碎机将其粉碎,然后过80目筛,得到发芽奇亚籽粉;
称取发芽奇亚籽粉(未高温烘干)用石油醚脱脂,发芽奇亚籽粉与正己烷的料液比为1:8,室温下搅拌1h,然后抽滤, 重复2次, 挥发12 h;脱脂发芽奇亚籽粉按1:12料液比加入蒸馏水, 在温度为45℃和pH为9.5的条件下提取40min, 并不断搅拌。浸提后离心,离心条件为3500r/min离心20-30 min;之后收集上清液, 需进行2次浸提 (相同条件下) , 合并2次上清液调pH为4.2;静置25min后离心离心条件为4500r/min离心20 min;收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0, 冷冻干燥得到发芽奇亚籽蛋白粉;
以奇亚籽蛋白粉:蒸馏水为1:25的料液比将奇亚籽蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃温度下水和50min;之后分别以酶与底物为1:50的比例加入木瓜蛋白酶、胰蛋白酶与中性蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH:木瓜蛋白酶的最适pH为7~8,最适温度50-55℃;胰蛋白酶的最适pH 8.0,最适温度37℃;中性蛋白酶pH为7.0,最适温度50℃;在此条件下在恒温水浴摇床分别启动酶解反应;在4h后沸水灭酶10min,冷却后于4℃在10000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽奇亚籽活性肽,后置于-80℃保藏备用;
S2、将圆苞车前子壳热风干燥、采用热风干燥箱,是在温度为110℃焙烤1h;待其冷却后,采用打粉机将其粉碎磨粉,然后过120目筛,得到圆苞车前子壳粉;
S3、将山楂片进行去核、热风干燥。热风干燥采用热风干燥箱,是在温度为50℃热风干燥2h;待其冷却后,然后采用打粉机将其粉碎,然后过120目筛,得到山楂粉;
S4、将红豆进行热风干燥,采用热风干燥箱,是在温度为80℃热风干燥2h;待其冷却后,采用打粉机将其粉碎磨粉,然后过100目筛,得到红豆粉;
S5、将薏仁热风干燥,采用热风干燥箱,是在温度为100℃热风干燥2-3h;待其冷却后,采用打粉机将其粉碎,然后过100目筛,得到薏仁粉;
S6、将步骤S1中得到的发芽奇亚籽粉、发芽奇亚籽活性肽、步骤S2中得到的圆苞车前子壳粉、步骤S3得到的山楂粉、步骤S4得到的红枣粉步骤S5得到的薏仁粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽奇亚籽活性肽代餐粉成品。
实施例4
4.1原料(按重量份)
发芽奇亚籽粉22.5份;发芽奇亚籽活性肽32.5份;圆苞车前子壳粉37.5份;山楂粉17.5份;红豆粉527.5份;薏仁粉17.5份;脱脂奶粉32.5份;木糖醇12.5份;
制备方法
同实施例1。
实施例5
5.1原料(按重量份)
发芽奇亚籽粉17.5份;发芽奇亚籽活性肽37.5份;圆苞车前子壳粉42.5份;山楂粉12.5份;红豆粉12.5份;薏仁粉17.5份;脱脂奶粉22.5份;木糖醇17.5份;
5.2制备方法
同实施例1。
二、实验例
1、实施例1-5中制备的代餐粉的营养成分含量检测
(1)检测标准或检测方法
根据《中国食物成分表》中物质营养素含量进行计算
(2)检测结果,如下表1所示:
2、实施例1-5中制备的代餐粉的感官评价
(1)实验方法
选取20名味觉、嗅觉正常,未经专业训练的评价人员组成感官评价小组,将实施例1-5中制备的代餐粉用80℃热水进行冲调,冲调比例按40g代餐粉冲入240ml热水,评价人员根据感官评分标准对复合发芽奇亚籽活性肽代餐粉进行感官评价。感官评分标准如下表2所示:
(2)实施例1-5中制备的代餐粉的感官评分结果如下表3所示:
3、对实施例1-5中制备的代餐粉进行理化性质测定
(1)测定项目及测定方法:
①分散性
将盛有50mL去离子水(50℃)的烧杯置于磁力搅拌器上,准确称取1g发芽奇亚籽活性肽代餐粉,快速均匀散布于水中,记录粉体完全分散在水中所消耗的时间,即为分散时间;
②稳定性
准确称取发芽奇亚籽活性肽代餐粉,放入100ml量筒,倒入40mL80℃的开水,用玻璃棒搅拌30s,使溶液均匀,静止3min后测定上清液高度H1和悬浊液总高度H2,按照下式计算冲调稳定性指数值(K)。冲调稳定性指数的等级分布如下表4所示:
③溶胀度
准确称取1.5g发芽奇亚籽活性肽代餐粉样品于离心管中,用去离子水配制成20g/L的溶液,混匀后置于55℃水浴锅中加热30min,每隔5min振荡30s,使其保持悬浮状态,水浴后冷却至常温,以3000r/min离心15min,上清液和沉淀均在105℃条件下烘干至恒重,上清液烘干后质量为a(g),沉淀烘干后质量为b(g),则溶解度(S)和膨胀度(P)的计算如下式所示:
④结块率
准确称取5g发芽奇亚籽魔芋粉于烧杯中,向烧杯中加入30mL 80℃的开水,充分搅拌均匀,静置10min后将溶液加水稀释两倍,用已知质量(m1)的40目筛网过滤,后将带渣筛网烘干至恒重质量(m2),两次质量差除以干粉质量即为发芽奇亚籽活性肽代餐粉的结块率Q:
(2)测定结果如下表5所示:
Claims (8)
1.一种发芽奇亚籽活性肽代餐粉,其特征在于,包括下述重量份的原料:发芽奇亚籽粉5-25份;发芽奇亚籽活性肽10-40份;圆苞车前子壳粉30-40份;山楂粉10-30份;红豆粉20-45份:薏仁粉5-20份:脱脂奶粉5-15份;木糖醇5-30份。
2.根据权利要求1所述的发芽奇亚籽活性肽代餐粉,其特征在于,包括以下步骤:
各原料的重量份分别为:发芽奇亚籽粉7.5-24.5份;发芽奇亚籽活性肽10.5-39.5份;圆苞车前子壳粉30.5-39.5份;山楂粉10.5-29.5份;红豆粉20.5-44.5份;薏仁粉5.5-19.5份;脱脂奶粉5.5-14.5份;木糖醇5.5-29.5份。
3.根据权利要求1所述的发芽奇亚籽活性肽代餐粉,其特征在于,各原料的重量份分别为:发芽奇亚籽粉20份;发芽奇亚籽活性肽35份;圆苞车前子壳粉40份;山楂粉15份;红豆粉25份;薏仁粉15份;脱脂奶粉35份;木糖醇15份。
4.根据权利要求1-3中任意一项所述的发芽奇亚籽活性肽代餐粉的制备方法,其特征在于,包括下述步骤:
S1、挑选颗粒完整、饱满的奇亚籽进行萌发,得到发芽的奇亚籽;将发芽的奇亚籽进行干燥、粉碎过60目筛得到发芽奇亚籽粉,再经过碱溶酸沉,酶解后得到发芽奇亚籽活性肽;
S2、将圆苞车前子壳热风干燥、采用热风干燥箱,是在温度为95-115℃焙烤0.8-1.2h;待其冷却后,采用打粉机将其粉碎磨粉,然后过100-120目筛,得到圆苞车前子壳粉;
S3、将山楂片进行去核、热风干燥;热风干燥采用热风干燥箱,是在温度为40-50℃热风干燥2-3h;待其冷却后,然后采用打粉机将其粉碎,然后过100-120目筛,得到山楂粉;
S4、将红豆进行热风干燥,采用热风干燥箱,是在温度为70-85℃热风干燥1-3h;待其冷却后,采用打粉机将其粉碎磨粉,然后过100目筛,得到红豆粉;
S5、将薏仁热风干燥,采用热风干燥箱,是在温度为100℃热风干燥2-3h;待其冷却后,采用打粉机将其粉碎,然后过100目筛,得到薏仁粉;
S6、将步骤S1中得到的发芽奇亚籽粉、发芽奇亚籽活性肽、步骤S2中得到的圆苞车前子壳粉、步骤S3得到的山楂粉、步骤S4得到的红枣粉步骤S5得到的薏仁粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽奇亚籽活性肽代餐粉成品。
5.根据权利要求4所述的发芽奇亚籽活性肽代餐粉的制备方法,其特征在于,所述步骤S1中,发芽处理具体为:
(1)将奇亚籽浸泡在2%-3%次氯酸钠溶液中浸泡1-4min进行表面消毒,然后去离子水冲洗干净;
(2)在发芽盘上铺上双层滤纸,注入清水至滤纸饱和,将挑选好的奇亚籽均匀铺于湿润的滤纸上,在温度为22-28℃、湿度60%-90%的恒温恒湿培养箱中避光发芽48-96h;且在避光发芽的过程中,因奇亚籽吸水量较大,每间隔6-8h向滤纸表面洒水,使两层滤纸完全湿润。
6.根据权利要求4所述的发芽奇亚籽活性肽代餐粉的制备方法,其特征在于,所述步骤S1中,干燥采用热风干燥箱,是在温度为120-140℃焙烤35-45min;待其冷却后,采用粉碎机将其粉碎,然后过80目筛,得到发芽奇亚籽粉。
7.根据权利要求4所述的发芽奇亚籽活性肽代餐粉的制备方法中奇亚籽蛋白肽的制作方法,其特征在于:
(1)利用碱溶酸沉法,称取发芽奇亚籽粉(未高温烘干)用石油醚脱脂,发芽奇亚籽粉与正己烷的料液比为1:8,室温下搅拌0.5-1.5h,然后抽滤,重复2次,挥发12 h;
(2)脱脂发芽奇亚籽粉按1:12料液比加入蒸馏水,在温度为45℃和pH为9.5的条件下提取40min,并不断搅拌;浸提后离心,离心条件为3000-4000r/min离心20-30 min;之后收集上清液, 需进行2次浸提 (相同条件下),合并2次上清液调pH为4.2;静置20-30min后离心离心条件为4000-4500r/min离心15-25 min;收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0, 冷冻干燥得到发芽奇亚籽蛋白粉;
(3)以步骤(2)中提取的发芽奇亚籽蛋白为基础,以奇亚籽蛋白粉:蒸馏水为1:25的料液比将奇亚籽蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃温度下水和50min;之后分别以酶与底物为1:50的比例加入木瓜蛋白酶、胰蛋白酶与中性蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH:木瓜蛋白酶的最适pH为7~8,最适温度50-55℃;胰蛋白酶的最适pH 8.0,最适温度37℃;中性蛋白酶pH为7.0,最适温度50℃;在此条件下在恒温水浴摇床分别启动酶解反应。
8.在一定时间后沸水灭酶10min,冷却后于4℃在10000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽奇亚籽活性肽,后置于-80℃保藏备用。
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