CN114762528A - 一种人参核桃肽粉及其制备方法和用途 - Google Patents
一种人参核桃肽粉及其制备方法和用途 Download PDFInfo
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- CN114762528A CN114762528A CN202110049872.7A CN202110049872A CN114762528A CN 114762528 A CN114762528 A CN 114762528A CN 202110049872 A CN202110049872 A CN 202110049872A CN 114762528 A CN114762528 A CN 114762528A
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- powder
- ginseng
- enzymolysis
- walnut
- temperature
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及低聚肽粉加工领域，本发明公开了一种人参核桃肽粉及其制备方法和用途，人参核桃肽粉包括以下重量份的原料：核桃肽粉50‑70%；鱼皮低聚肽粉20‑30%；人参低聚肽粉5‑10%；绿茶粉5‑10%；调味剂5‑10%。一种人参核桃肽粉的制备方法，包括如下步骤：S1、按比例选取鱼皮低聚肽粉、人参低聚肽粉和绿茶粉，S2、按比例将核桃肽粉置入搅拌器内，继续向搅拌器内添加S1中混合物，再降温至36‑44℃，缓慢搅拌90‑120min，并在此期间加入调味剂；S3、上述完成后取出，造粒干燥获得人参核桃肽粉。本发明的人参核桃肽粉具有健脑益智、有效补锌、易吸收的效果，营养充足，能够快速补充营养，口感良好，还能提高机体免疫力。本发明制备工艺简单、易操作、易控制，效果好，适于工业化生产。
Description
技术领域
本发明涉及低聚肽粉加工领域，特别涉及一种人参核桃肽粉及其制备方法和用途。
背景技术
核桃(Juglans regia L)又名胡桃，属于四大坚果之一，具有很高的营养药用价值。在我国古医药书籍中，有明确记载，李时珍《本草纲目》记述“补气养血、润燥化痰、益命门、利三焦，温肺润肠。治肺润肠。治虚寒喘咳，腰脚重疼，心腹疝痛，血痢肠风，散肿毒，”宋刘翰《开宝本草》载“胡桃(即核桃)味甘、平、无毒。食之令人肥健，润肌黑发，取瓤烧令黑，未断烟，和松脂，研傅瘰疬疮”。唐化孟诜《食疗本草》中说，核桃仁能“通经脉、黑须发，常服骨肉细腻光润”。崔禹锡的《食经》说它“多食利小便，去五痔”。《医林纂要》一书的评价是，可以“补肾，润命门，固精，润大肠，通热秘，止寒泻虚泻。”等等。
核桃中含有丰富的蛋白质、脂肪等营养成分，含量比较均衡，属于比较理想的高蛋白、高脂肪的食物，据报道，核桃仁中含有高达52％-70％的油脂，其中大部分为不饱和脂肪酸，另外还含有约24％的蛋白质，12％-16％的碳水化合物，1.5％-2％的纤维素，以及1.7％-2％的矿物质。核桃中富含人体必需的氨基酸，且氨基酸比例比较合理，其中对人体生理作用有着重要功能的谷氨酸、天冬氨酸、精氨酸含量均较高，其中谷氨酸还是影响人体特别是青少年智力及记忆发育的重要功能物质。
人参在中国医学史上具有非常特殊的地位，被誉为“中草药之王”，是中国中药的代表。现代医学研究证明人参对中枢神经系统、心血管系统、呼吸系统、血液和造血系统、内分泌系统和生殖系统有良好的保护作用。此外，研究证明人参还具有显著的抗肿瘤、抗辐射、抗衰老和解毒作用。近30年来，随着化学分析方法的发展，人参成分的分离、纯化和结构鉴定取得了很大的进展。目前已知人参根中含有人参皂苷、多糖、挥发油、脂肪酸、甾醇、维生素、蛋白质、多肽等有效成分。
现代生物学及医学研究表明人参具有多方面的药理和生物学活性，人参皂苷是人参中主要的活性成分，目前大多数研究也都集中在人参皂苷，而对人参中的重要成分，即低聚肽类的研究较少；仅有的研究也只是停留在实验室阶段，主要研究方向为人参的提取和结构确定上。
核桃肽和人参肽具有良好的营养学特性，小分子的肽比蛋白质容易被吸收，能迅速恢复和增强体力，促进健康，在人体内不需消化可直接吸收，比单个氨基酸吸收更有效，可直接参与蛋白质的合成，避免活性物质的浪费，大大提高其生理调节作用。因此，核桃肽、人参肽比较适合用于特殊病人的营养剂，特别是作为消化系统中肠道营养剂和流质食品，应用于康复期病人、消化功能衰退的老人及消化功能未成熟的婴幼儿，可满足他们对蛋白质的需要。由于核桃肽、人参肽能迅速补充机体的能量，促进脂质代谢和恢复体力，还可制成运动员的专用食品，快速补充运动员及体力劳动者体能，迅速消除肌肉疲劳，增强耐力。但是现有的核桃肽、人参肽产品功效单一，不能满足人体需要。
发明内容
本发明的目的在于提供一种人参核桃肽粉及其制备方法和用途，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种人参核桃肽粉，包括以下重量份的原料：核桃肽粉50-70%；鱼皮低聚肽粉20-30%；人参低聚肽粉5-10% ；绿茶粉5-10% ；调味剂5-10%。
进一步的，所述核桃肽粉的制作步骤包括：
(1) 将核桃去壳、冷榨脱油，得到脱脂核桃粕；
(2)将脱脂核桃粕与水混合，进行超声处理，获得脱脂核桃粕浑浊液；所述的脱脂核桃粕与水的料液比为：(1:4)～(1:8)(w/v)；所述超声功率为100～300W，超声时间为10～50min，超声温度为20～60℃；
(3)将脱脂核桃粕浑浊液进行分步酶解，然后将酶解后的核桃浑浊液进行离心分离，得到1st游离油、乳状液、水解液和残渣，其中1st游离油为核桃油；所述的分步酶解：第一步采用Alcalase 2.4L酶解，以脱脂核桃粕质量计，加酶量为1.0％～3.0％，酶解温度为50～70℃，酶解时间为2～4h，pH为8.0～10.0；第二步采用Protex7L酶解，以核桃粉质量计，加酶量为0.2％～1.0％，酶解温度为30～50℃，酶解时间为1～5h，pH为6.0～8.0；
(4)将步骤(3)获得的水解液用风味蛋白酶酶解，加酶量为0.5％～2.5％，酶解温度为40～60℃，酶解时间为2～4h，pH为6.0～8.0；酶解后灭酶、超滤、真空浓缩、喷雾干燥后得到核桃肽粉。
进一步的，所述鱼皮低聚肽粉的制作步骤包括：
(1)将待加工鱼皮进行清洗后进入乳化反应釜，在乳化反应釜里粉碎、剪切及乳化处理进行提胶；
(2)将提胶后的物料真空送入超声波反应釜，进行超声波粉碎成细粒化；
(3)将细粒化后的物料真空送入酶解反应釜，放入NaOH，PH值调至7.5-8.0，加入碱性蛋白酶，酶解；再测PH值，并调至中性，加入中性蛋白酶，酶解，停置；加入风味酶，酶解，升温，进行灭酶；
(4)将酶解反应釜中的酶解液温度从灭酶温度降到70℃-75℃，加入活性炭，搅拌，控温在60℃-65℃，利用启动气动隔膜泵，将酶解液先压滤过板框式压滤机、精滤机，将酶解液中的杂质去除，得到清亮的酶解液；
(5)将灭菌后的酶解液，进入真空浓缩组件进行低温浓缩，输入到喷雾干燥器制成鱼皮低聚肽粉。
进一步的，所述人参低聚肽粉的制作步骤包括：将人参经过干燥、粉碎、酶解、过滤和浓缩干燥制得；
所述酶解过程为：（1）将粉碎得到的人参粉加入去离子水搅拌得到人参粉水溶液，在人参粉水溶液中加入相当于人参粉重量0.1％-0.5％的纤维素酶和0.1％-0.5％的果胶酶，调节人参粉水溶液的温度至40℃-55℃，pH值至7.5-9，保持90min-120min，然后升温至85℃-90℃，保持15min-20min进行灭酶处理，得到一次酶解液；
（2）将降温后的一次酶解液中加入相当于人参粉重量0.5％-3％的木瓜蛋白酶，调节温度至45℃-65℃，pH值至5-7，保持120min-180min，然后升温至85℃-90℃，保持15min-20min进行灭酶处理，得到二次酶解液；
（3）对二次酶解液进行过滤和浓缩干燥得到人参低聚肽粉。
进一步的，所述绿茶粉的制作步骤包括：
（1）绿茶鲜叶初滤后进行微波杀酶，防止氧化；
（2）将绿茶叶送入真空冷冻机中进行真空冷冻干燥，-18～ -30℃快速冻结使冰晶升华；
（3）将冻干得到的茶叶送入转速为1200-1300rpm的锤式破碎机内进行切断搓揉处理；
（2）将茶叶在90-95℃下蒸制85-90秒，送入高压罐抽真空保持9-10分钟，向真空罐内充入6-7MPa的高压气体，保持15-20分钟；
（3）将茶叶进行焖焐处理，焖焐处理环境温度为32-36℃，环境湿度为88-90%，焖焐处理时间为4-5小时；
（4）将茶叶送入胶体研磨机内研磨，得到绿茶粉。
进一步的，所述调味剂包含如下重量份的组分：酸味调节剂2-3%，甜味调节剂1-10%，天然调味剂0.5-3%；所述酸味调味剂为选自柠檬酸和苹果酸中的一种或多种；所述甜味调味剂为选自木糖醇、甜菊糖和赤藓糖醇中的一种或多种；所述天然调味剂为选自鲜花精油、水果精油、水果香精和浓缩果汁中的一种或多种。
一种人参核桃肽粉的制备方法，包括如下步骤：
S1、按比例选取鱼皮低聚肽粉、人参低聚肽粉和绿茶粉，依次添加至混合研磨机内，对其进行混合研磨，混合研磨的转速保持在60-80转/min，待其混合搅拌15-25min后，即得到第一混合物；
S2、按比例将核桃肽粉置入搅拌器内，并在添加过程中进行混合搅拌，然后温度升高至50-70℃，继续向搅拌器内缓慢添加S1中得到的第一混合物，再次将温度降低至36-44℃，缓慢搅拌90-120min，并在此期间按比例将调味剂均匀添加至其中；
S3、上述完成后，取出，将其放置在45-55℃的无菌环境中沸腾造粒干燥，获得所述的人参核桃肽粉。
所述的人参核桃肽粉在制备治疗或预防自由基过多引起的症状的药物、食品或保健品中的应用。
作为本发明进一步的方案：喷雾干燥的温度为120-135℃。
与现有技术相比，本发明的有益效果是：
本发明将核桃肽与人参肽组合，并添加鱼皮低聚肽、绿茶粉、调味剂等原料后制得的人参核桃肽粉具有健脑益智、有效补锌、易吸收的效果，营养充足，能够快速补充营养，口感良好，还能提高机体免疫力。本发明制备工艺简单、易操作、易控制，效果好，适于工业化生产。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施方式，进一步阐述本发明。
实施例1-实施例6中人参核桃肽粉所含各组分按重量份计参见表1。
表1
所述核桃肽粉的制作步骤包括：
(1) 将核桃去壳、冷榨脱油，得到脱脂核桃粕；
(2)将脱脂核桃粕与水混合，进行超声处理，获得脱脂核桃粕浑浊液；所述的脱脂核桃粕与水的料液比为：(1:4)～(1:8)(w/v)；所述超声功率为100～300W，超声时间为10～50min，超声温度为20～60℃；
(3)将脱脂核桃粕浑浊液进行分步酶解，然后将酶解后的核桃浑浊液进行离心分离，得到1st游离油、乳状液、水解液和残渣，其中1st游离油为核桃油；所述的分步酶解：第一步采用Alcalase 2.4L酶解，以脱脂核桃粕质量计，加酶量为1.0％～3.0％，酶解温度为50～70℃，酶解时间为2～4h，pH为8.0～10.0；第二步采用Protex7L酶解，以核桃粉质量计，加酶量为0.2％～1.0％，酶解温度为30～50℃，酶解时间为1～5h，pH为6.0～8.0；
(4)将步骤(3)获得的水解液用风味蛋白酶酶解，加酶量为0.5％～2.5％，酶解温度为40～60℃，酶解时间为2～4h，pH为6.0～8.0；酶解后灭酶、超滤、真空浓缩、喷雾干燥后得到核桃肽粉。
实施例1-实施例6中核桃肽粉的处理条件参见表2
表2
进一步的，所述鱼皮低聚肽粉的制作步骤包括：
(1)将待加工鱼皮进行清洗后进入乳化反应釜，在乳化反应釜里粉碎、剪切及乳化处理进行提胶；
(2)将提胶后的物料真空送入超声波反应釜，进行超声波粉碎成细粒化；
(3)将细粒化后的物料真空送入酶解反应釜，放入NaOH，PH值调至7.5-8.0，加入碱性蛋白酶，酶解；再测PH值，并调至中性，加入中性蛋白酶，酶解，停置；加入风味酶，酶解，升温，进行灭酶；
(4)将酶解反应釜中的酶解液温度从灭酶温度降到70℃，加入活性炭，搅拌，控温在60℃，利用启动气动隔膜泵，将酶解液先压滤过板框式压滤机、精滤机，将酶解液中的杂质去除，得到清亮的酶解液；
(5)将灭菌后的酶解液，进入真空浓缩组件进行低温浓缩，输入到喷雾干燥器制成鱼皮低聚肽粉。
进一步的，所述人参低聚肽粉的制作步骤包括：将人参经过干燥、粉碎、酶解、过滤和浓缩干燥制得；
所述酶解过程为：（1）将粉碎得到的人参粉加入去离子水搅拌得到人参粉水溶液，在人参粉水溶液中加入相当于人参粉重量0.1％-0.5％的纤维素酶和0.1％-0.5％的果胶酶，调节人参粉水溶液的温度至40℃-55℃，pH值至7.5-9，保持90min-120min，然后升温至85℃-90℃，保持15min-20min进行灭酶处理，得到一次酶解液；
（2）将降温后的一次酶解液中加入相当于人参粉重量0.5％-3％的木瓜蛋白酶，调节温度至45℃-65℃，pH值至5-7，保持120min-180min，然后升温至85℃-90℃，保持15min-20min进行灭酶处理，得到二次酶解液；
（3）对二次酶解液进行过滤和浓缩干燥得到人参低聚肽粉。
实施例1-实施例6中人参肽粉的酶解条件参见表3
表3
进一步的，所述绿茶粉的制作步骤包括：
（1）绿茶鲜叶初滤后进行微波杀酶，防止氧化；
（2）将绿茶叶送入真空冷冻机中进行真空冷冻干燥， -30℃快速冻结使冰晶升华；
（3）将冻干得到的茶叶送入转速为1200rpm的锤式破碎机内进行切断搓揉处理；
（2）将茶叶在95℃下蒸制90秒，送入高压罐抽真空保持9-10分钟，向真空罐内充入6-7MPa的高压气体，保持20分钟；
（3）将茶叶进行焖焐处理，焖焐处理环境温度为36℃，环境湿度为88-90%，焖焐处理时间为4-5小时；
（4）将茶叶送入胶体研磨机内研磨，得到绿茶粉。
一种人参核桃肽粉的制备方法，包括如下步骤：
S1、按比例选取鱼皮低聚肽粉、人参低聚肽粉和绿茶粉，依次添加至混合研磨机内，对其进行混合研磨，混合研磨的转速保持在80转/min，待其混合搅拌25min后，即得到第一混合物；
S2、按比例将核桃肽粉置入搅拌器内，并在添加过程中进行混合搅拌，然后温度升高至70℃，继续向搅拌器内缓慢添加S1中得到的第一混合物，再次将温度降低至44℃，缓慢搅拌120min，并在此期间按比例将调味剂均匀添加至其中；
S3、上述完成后，取出，将其放置在55℃的无菌环境中沸腾造粒干燥，获得所述的人参核桃肽粉。
所述的人参核桃肽粉在制备治疗或预防自由基过多引起的症状的药物、食品或保健品中的应用。
本发明将核桃肽与人参肽组合，并添加鱼皮低聚肽、绿茶粉、调味剂等原料后制得的人参核桃肽粉具有健脑益智、有效补锌、易吸收的效果，营养充足，能够快速补充营养，口感良好，还能提高机体免疫力。本发明制备工艺简单、易操作、易控制，效果好，适于工业化生产。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (8)
1.一种人参核桃肽粉，其特征在于，包括以下重量份的原料：核桃肽粉50-70%；鱼皮低聚肽粉20-30%；人参低聚肽粉5-10% ；绿茶粉5-10% ；调味剂5-10%。
2.根据权利要求1所述的一种人参核桃肽，其特征在于，所述核桃肽粉的制作步骤包括：
(1) 将核桃去壳、冷榨脱油，得到脱脂核桃粕；
(2)将脱脂核桃粕与水混合，进行超声处理，获得脱脂核桃粕浑浊液；所述的脱脂核桃粕与水的料液比为：(1:4)～(1:8)(w/v)；所述超声功率为100～300W，超声时间为10～50min，超声温度为20～60℃；
(3)将脱脂核桃粕浑浊液进行分步酶解，然后将酶解后的核桃浑浊液进行离心分离，得到1st游离油、乳状液、水解液和残渣，其中1st游离油为核桃油；所述的分步酶解：第一步采用Alcalase 2.4L酶解，以脱脂核桃粕质量计，加酶量为1.0％～3.0％，酶解温度为50～70℃，酶解时间为2～4h，pH为8.0～10.0；第二步采用Protex7L酶解，以核桃粉质量计，加酶量为0.2％～1.0％，酶解温度为30～50℃，酶解时间为1～5h，pH为6.0～8.0；
(4)将步骤(3)获得的水解液用风味蛋白酶酶解，加酶量为0.5％～2.5％，酶解温度为40～60℃，酶解时间为2～4h，pH为6.0～8.0；酶解后灭酶、超滤、真空浓缩、喷雾干燥后得到核桃肽粉。
3.根据权利要求1所述的一种人参核桃肽，其特征在于，所述鱼皮低聚肽粉的制作步骤包括：
(1)将待加工鱼皮进行清洗后进入乳化反应釜，在乳化反应釜里粉碎、剪切及乳化处理进行提胶；
(2)将提胶后的物料真空送入超声波反应釜，进行超声波粉碎成细粒化；
(3)将细粒化后的物料真空送入酶解反应釜，放入NaOH，PH值调至7.5-8.0，加入碱性蛋白酶，酶解；再测PH值，并调至中性，加入中性蛋白酶，酶解，停置；加入风味酶，酶解，升温，进行灭酶；
(4)将酶解反应釜中的酶解液温度从灭酶温度降到70℃-75℃，加入活性炭，搅拌，控温在60℃-65℃，利用启动气动隔膜泵，将酶解液先压滤过板框式压滤机、精滤机，将酶解液中的杂质去除，得到清亮的酶解液；
(5)将灭菌后的酶解液，进入真空浓缩组件进行低温浓缩，输入到喷雾干燥器制成鱼皮低聚肽粉。
4.根据权利要求1所述的一种人参核桃肽，其特征在于，所述人参低聚肽粉的制作步骤包括：将人参经过干燥、粉碎、酶解、过滤和浓缩干燥制得；
所述酶解过程为：（1）将粉碎得到的人参粉加入去离子水搅拌得到人参粉水溶液，在人参粉水溶液中加入相当于人参粉重量0.1％-0.5％的纤维素酶和0.1％-0.5％的果胶酶，调节人参粉水溶液的温度至40℃-55℃，pH值至7.5-9，保持90min-120min，然后升温至85℃-90℃，保持15min-20min进行灭酶处理，得到一次酶解液；
（2）将降温后的一次酶解液中加入相当于人参粉重量0.5％-3％的木瓜蛋白酶，调节温度至45℃-65℃，pH值至5-7，保持120min-180min，然后升温至85℃-90℃，保持15min-20min进行灭酶处理，得到二次酶解液；
（3）对二次酶解液进行过滤和浓缩干燥得到人参低聚肽粉。
5.根据权利要求1所述的一种人参核桃肽，其特征在于，所述绿茶粉的制作步骤包括：
（1）绿茶鲜叶初滤后进行微波杀酶，防止氧化；
（2）将绿茶叶送入真空冷冻机中进行真空冷冻干燥，-18～ -30℃快速冻结使冰晶升华；
（3）将冻干得到的茶叶送入转速为1200-1300rpm的锤式破碎机内进行切断搓揉处理；
（2）将茶叶在90-95℃下蒸制85-90秒，送入高压罐抽真空保持9-10分钟，向真空罐内充入6-7MPa的高压气体，保持15-20分钟；
（3）将茶叶进行焖焐处理，焖焐处理环境温度为32-36℃，环境湿度为88-90%，焖焐处理时间为4-5小时；
（4）将茶叶送入胶体研磨机内研磨，得到绿茶粉。
6.根据权利要求1所述的一种人参核桃肽，其特征在于，所述调味剂包含如下重量份的组分：酸味调节剂2-3%，甜味调节剂1-10%，天然调味剂0.5-3%；所述酸味调味剂为选自柠檬酸和苹果酸中的一种或多种；所述甜味调味剂为选自木糖醇、甜菊糖和赤藓糖醇中的一种或多种；所述天然调味剂为选自鲜花精油、水果精油、水果香精和浓缩果汁中的一种或多种。
7.一种人参核桃肽粉的制备方法，其特征在于，包括如下步骤：
S1、按比例选取鱼皮低聚肽粉、人参低聚肽粉和绿茶粉，依次添加至混合研磨机内，对其进行混合研磨，混合研磨的转速保持在60-80转/min，待其混合搅拌15-25min后，即得到第一混合物；
S2、按比例将核桃肽粉置入搅拌器内，并在添加过程中进行混合搅拌，然后温度升高至50-70℃，继续向搅拌器内缓慢添加S1中得到的第一混合物，再次将温度降低至36-44℃，缓慢搅拌90-120min，并在此期间按比例将调味剂均匀添加至其中；
S3、上述完成后，取出，将其放置在45-55℃的无菌环境中沸腾造粒干燥，获得所述的人参核桃肽粉。
8.权利要求1-7任一项所述的人参核桃肽粉在制备治疗或预防自由基过多引起的症状的药物、食品或保健品中的应用。
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