CN114766683A - 食叶草活性肽的制备方法 - Google Patents
食叶草活性肽的制备方法 Download PDFInfo
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- CN114766683A CN114766683A CN202210458955.6A CN202210458955A CN114766683A CN 114766683 A CN114766683 A CN 114766683A CN 202210458955 A CN202210458955 A CN 202210458955A CN 114766683 A CN114766683 A CN 114766683A
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- leaf
- peptide
- eating grass
- active peptide
- concentrated solution
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Classifications
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- A—HUMAN NECESSITIES
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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
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Abstract
本发明涉及营养保健食品技术领域,具体是一种食叶草活性肽的制备方法,其特征在于,包括以下步骤:前处理,酶解,离心、浓缩、杀菌、真空干燥、过筛等步骤,全程采用低温技术处理,最大程度上食叶草活性肽的营养成分,加入枸杞、南瓜、山药等原料,使得脾胃不好的人群也可食叶草植物肽,大大增加了食叶草植物肽的适用人群;同时,由于枸杞、南瓜、山药自带香甜味,可进一步再增加食叶草植物肽的口感。此外,采用高压杀菌,不仅可杀灭微生物,与此同时,通过高压杀菌,食叶草、山药、枸杞、南瓜浓缩液在高压杀毒后,浓缩液产生轻微烹饪的效果,口感更好,具有营养成分高、适用人群广、口感好等优点。
Description
技术领域
本发明涉及营养保健食品技术领域,具体来说,涉及一种营养成分高、适用人群广、口感好的食叶草活性肽的制备方法。
背景技术
食叶草(蛋白草)别名:食叶菜、蛋白草、蛋白菜、氨基酸草、氨基酸菜。多年生宿根草本植物,蓼科酸模属。食叶草(蛋白草)植物中高含蛋白质、维生素、十八种氨基酸、SOD、异黄酮、钾、锌、铁、磷、钙、硒、叶绿素、绿原酸、大黄素等多种有益元素和矿物质,是一种新型的高蛋白植物,食叶草(蛋白草)又是一种天然植物蛋白资源。特别是食叶草(蛋白草)中含有极少植物有的芦丁、单宁这两种成分,已作为常规药物,用于人类疾病的治疗,长期食用对心脑血管、糖尿病、‘三高’疾病有预防和调节作用。
食叶草中的蛋白质是人体生长所必需的,膳食纤维可以防止便秘;维生素A可以预防夜盲症;维生素B1可以强化神经系统功能,防止脚气病;维生素B2维持口腔及消化道粘膜健康;维生素C能够增强免疫力,防止败血症;维生素E能够抗氧化,防止衰老,促进性激素分泌等。钾能够维持人体酸碱平衡;钙是构成骨骼的要素,能够防止骨质疏松症;铁是合成血红蛋白的重要原料之一;锌能够增强大脑细胞活力和增强免疫力;硒是谷胱甘肽过氧化物(GSH-Px)的组成部分,GSH-Px催化还原性谷胱甘肽(GSH)和过氧化物的氧化还原反应,所以可发挥抗氧化作用,是重要的自由基清除剂。有机硒能清楚体内自由基,排除体内毒素,抗氧化,能有效抑制过氧化脂质的产生防止血凝块,清除胆固醇,增强人体免疫功能;防止糖尿病、白内障、心脑血管疾病,防治肝病,保护肝脏。
食叶草中还含有超氧化歧化酶(SOD),超氧化歧化酶(SOD)可以帮助人体消除氧自由基,机体的衰老与体内氧自由基的产生与积累密切相关,SOD可清除人体内过多的有害的氧自由,是对健康的有益的功效成分。具有调节血脂的保健作用,可预防动脉粥样硬化,预防高血脂引起的心脑血管疾病。降低脂质过氧化物的含量;年龄的增长和某些体外因素会造成机体和皮肤组织自由基产生超过机体正常清除自由基的的能力,从而使皮肤组织造成伤害,导致衰老。由于SOD能够清除自由基,因而可以延缓衰老。人之所以会衰老,老化迹象一点一滴出观,如色素沉淀、体力衰退、是因为体内产生氧化作用,所谓"氧化作用"就类似于生锈,抗氧化剂的补充有助于降低氧化的速度,减慢衰老的脚步。
通过冷冻干燥处理,食叶草中的大量叶绿素可以在加工成品中保持。植物叶绿素被称为“绿色血液”,叶绿素进入人体后,分子中的镁离子会被铁离子置换出来,直接成为血红素,成为人体血液的一部分。医疗实践表明,叶绿素可以治疗贫血症,增加红细胞数量及载氧量,增强细胞的新陈代谢,分解和消除血管壁上的斑块,消除毒素,净化血液;降低血脂,调节血压,可清除血管内壁胆固醇等沉积物,软化血管,预防和治疗动脉硬化以及动脉硬化引起的高血压、脑血栓、心肌梗塞等心脑血管疾病。
食叶草虽然具备很多优点,但脾胃虚寒的人群并不适用。目前市面上的食叶草产品,往往忽略了这一特点,使得原本脾胃不好的人食用后,脾胃负担更重,得不偿失。此外,食叶草中含有大量的蛋白质和维生素群,传统的加工方式,极容易使营养成分流失,丧失植物肽的活性和营养价值。
发明内容
针对相关技术中的上述技术问题,本发明将提供一种营养成分高、适用人群广、口感好食叶草活性肽的制备方法。
为实现上述技术目的,本发明将采用以下技术方案:
一种食叶草活性肽的制备方法,其特征在于,包括以下步骤:
第一步,前处理,将清洗干净的食叶草榨成汁;
第二步,酶解,将汁液升温到40-50℃加纤维素酶搅拌反应后,加碱性蛋白酶搅拌反应,最后加中性蛋白酶搅拌反应;
第三步,离心,将酶解好的溶液利用离心机进行离心;
第四步,浓缩,将离心后的溶液进行浓缩;
第五步,杀菌,对浓缩液进行杀菌;
第六步,真空干燥,对杀菌后的浓缩液进行真空干燥;
第七步,过筛,对干燥后的植物肽进行震动过筛。
本发明第一步的前处理过程中,应采用低温挤压式榨汁方式进行榨汁,防止食叶草中的蛋白质、维生素成分被破坏。
本发明第二步中,将汁液升温到40-50℃加(1)纤维素酶搅拌反应1-2小时后, 加碱性蛋白酶搅拌反应1-2小时后,加中性蛋白酶搅拌反应1.5小时,纤维素酶、碱性蛋白酶、中性蛋白酶占汁液的质量百分比为:0.1%--0.2%。
本发明在离心过程中,采用得离心机为冷冻离心机,其离心温度不高于30℃,肽被高温破坏。
本发明在离心后,在离心液中加入枸杞粉、南瓜粉、山药粉并搅拌融合,使得脾胃不好的人群也可食叶草植物肽,大大增加了食叶草植物肽的适用人群,同时,由于枸杞、南瓜、山药自带香甜味,可进一步再增加食叶草植物肽的口感。
本发明在按照质量比:枸杞粉为1-5份,南瓜粉为2-3份、山药粉为2-6份,离心液为100-300份。
本发明在浓缩过程中,采用低温真空蒸发浓缩机,其浓缩温度保持在20-25℃,对热敏感产品进行强制真空浓缩,将产品中的水分蒸发掉,从而在不改变产品口感特性和各种营养成分比例的条件下达到浓缩的效果。
本发明低温真空蒸发浓缩机浓缩至固含量在10%-20%。
本发明在杀菌过程中,采用高压杀菌,不仅可杀灭微生物,与此同时,通过高压杀菌,食叶草、山药、枸杞、南瓜浓缩液在高压杀毒后,浓缩液产生轻微烹饪的效果,口感更好。
本发明在真空干燥中,采用低温真空干燥技术,最大程度上保持食叶草蛋白肽各营养成分的活性。
本发明在真空干燥中,采用低温真空干燥技术,最大程度上保持食叶草蛋白肽的活性。
本发明全程采用低温技术处理,最大程度上食叶草活性肽的营养成分,加入枸杞、南瓜、山药等原料,使得脾胃不好的人群也可食叶草活性肽,大大增加了食叶草植物肽的适用人群;同时,由于枸杞、南瓜、山药自带香甜味,可进一步再增加食叶草植物肽的口感。此外,采用高压杀菌,不仅可杀灭微生物,与此同时,通过高压杀菌,食叶草、山药、枸杞、南瓜浓缩液在高压杀毒后,浓缩液产生轻微烹饪的效果,口感更好,具有营养成分高、适用人群广、口感好等优点。
具体实施方式
实施例1
一种食叶草活性肽的制备方法,其特征在于,包括以下步骤:
第一步,前处理,将清洗干净的食叶草取其叶部,采用低温挤压式榨汁方式进行榨汁,防止食叶草中的蛋白质、维生素成分被破坏。
第二步,酶解,将汁液升温到45℃加后纤维素酶搅拌反应1小时后, 加碱性蛋白酶搅拌反应2小时后,加中性蛋白酶搅拌反应1.5小时,纤维素酶、碱性蛋白酶、中性蛋白酶占汁液的质量百分比为:0.1%--0.2%。
第三步,离心,采用得离心机为冷冻离心机,其离心温度不高于30℃,肽被高温破坏;
第四步,浓缩,在浓缩过程中,采用低温真空蒸发浓缩机,其浓缩温度保持在20-25℃,对热敏感产品进行强制真空浓缩,将产品中的水分蒸发掉,从而在不改变产品口感特性和各种营养成分比例的条件下达到浓缩的效果,低温真空蒸发浓缩机浓缩至固含量在10%-20%。
第五步,杀菌,在杀菌过程中,采用高压杀菌,不仅可杀灭微生物,通过高压杀菌,食叶草浓缩液在高压杀毒后,浓缩液产生轻微烹饪的效果,口感更好。
第六步,真空干燥,对杀菌后的浓缩液进行真空干燥,低温真空干燥技术,最大程度上保持食叶草活性肽各营养成分的活性。
第七步,过筛,对干燥后的植物肽进行震动过筛。
本发明全程采用低温技术处理,最大程度上食叶草活性肽的营养成分,采用高压杀菌,不仅可杀灭微生物,与此同时,通过高压杀菌,浓缩液口感更好。
实施例2
一种食叶草活性肽的制备方法,其特征在于,包括以下步骤:
第一步,前处理,将清洗干净的食叶草取其叶部,采用低温挤压式榨汁方式进行榨汁,防止食叶草中的蛋白质、维生素成分被破坏。
第二步,酶解,将汁液升温到48℃加后纤维素酶搅拌反应1.5小时后, 加碱性蛋白酶搅拌反应1小时后,加中性蛋白酶搅拌反应1.5小时,纤维素酶、碱性蛋白酶、中性蛋白酶占汁液的质量百分比为:0.15%。
第三步,离心,采用得离心机为冷冻离心机,其离心温度不高于30℃,防止肽被高温破坏;
第四步,在离心后,在离心液中加入枸杞粉、南瓜粉、山药粉并搅拌融合,使得脾胃不好的人群也可食叶草植物肽,大大增加了食叶草植物肽的适用人群,同时,由于枸杞、南瓜、山药自带香甜味,可进一步再增加食叶草植物肽的口感。枸杞粉为2份,南瓜粉为2.5份、山药粉为5份,离心液为200份。
第五步,浓缩,在浓缩过程中,采用低温真空蒸发浓缩机,其浓缩温度保持在20-25℃,对热敏感产品进行强制真空浓缩,将产品中的水分蒸发掉,从而在不改变产品口感特性和各种营养成分比例的条件下达到浓缩的效果,低温真空蒸发浓缩机浓缩至固含量在10%-20%。
第六步,杀菌,在杀菌过程中,采用高压杀菌,不仅可杀灭微生物,通过高压杀菌,食叶草浓缩液在高压杀毒后,浓缩液产生轻微烹饪的效果,口感更好。
第七步,真空干燥,对杀菌后的浓缩液进行真空干燥,低温真空干燥技术,最大程度上保持食叶草活性肽各营养成分的活性。
第八步,过筛,对干燥后的植物肽进行震动过筛。
本发明全程采用低温技术处理,最大程度上食叶草活性肽的营养成分,加入枸杞、南瓜、山药等原料,使得脾胃不好的人群也可食叶草活性肽,大大增加了食叶草植物肽的适用人群;同时,由于枸杞、南瓜、山药自带香甜味,可进一步再增加食叶草植物肽的口感。此外,采用高压杀菌,不仅可杀灭微生物,与此同时,通过高压杀菌,食叶草、山药、枸杞、南瓜浓缩液在高压杀毒后,浓缩液产生轻微烹饪的效果,口感更好,具有营养成分高、适用人群广、口感好等优点。
Claims (10)
1.一种食叶草活性肽的制备方法,其特征在于,包括以下步骤:
第一步,前处理,将清洗干净的食叶草榨成汁;
第二步,酶解,将汁液升温到40-50℃加纤维素酶搅拌反应后,加碱性蛋白酶搅拌反应,最后加中性蛋白酶搅拌反应;
第三步,离心,将酶解好的溶液利用离心机进行离心;
第四步,浓缩,将离心后的溶液进行浓缩;
第五步,杀菌,对浓缩液进行杀菌;
第六步,真空干燥,对杀菌后的浓缩液进行真空干燥;
第七步,过筛,对干燥后的植物肽进行震动过筛。
2.根据权利要求1所述的一种食叶草活性肽的制备方法,其特征在于在第一步的前处理过程中,应采用低温挤压式榨汁方式进行榨汁。
3.根据权利要求1所述的一种食叶草活性肽的制备方法,其特征在于,第二步中,将汁液升温到40-50℃加(1)纤维素酶搅拌反应1-2小时后, 加碱性蛋白酶搅拌反应1-2小时后,加中性蛋白酶搅拌反应1.5小时,纤维素酶、碱性蛋白酶、中性蛋白酶占汁液的质量百分比为:0.1%--0.2%。
4.根据权利要求1所述的一种食叶草活性肽的制备方法,其特征在于,在离心过程中,采用得离心机为冷冻离心机,其离心温度不高于30℃。
5.根据权利要求1所述的一种食叶草活性肽的制备方法,其特征在于在离心后,在离心液中加入枸杞粉、南瓜粉、山药粉并搅拌融合。
6.根据权利要求5所述的一种食叶草活性肽的制备方法,其特征在于在按照质量比:枸杞粉为1-5份,南瓜粉为2-3份、山药粉为2-6份,离心液为100-300份。
7.根据权利要求1所述的一种食叶草活性肽的制备方法,其特征在于在浓缩过程中,采用低温真空蒸发浓缩机,其浓缩温度保持在20-25℃。
8.根据权利要求1所述的一种食叶草活性肽的制备方法,其特征在于在低温真空蒸发浓缩机浓缩至固含量在10%-20%。
9.根据权利要求1所述的一种食叶草活性肽的制备方法,其特征在于在杀菌过程中,采用高压杀菌。
10.根据权利要求1所述的一种食叶草活性肽的制备方法,其特征在于在真空干燥中,采用低温真空干燥技术。
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