CN114982880A - Functional protein beverage of gramineous insect and preparation method thereof - Google Patents
Functional protein beverage of gramineous insect and preparation method thereof Download PDFInfo
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Images
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- 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
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention discloses a gramineous insect functional protein beverage which comprises red date liquid, medlar liquid, longan liquid, cordyceps liquid, ginger liquid, sugar liquid and gramineous insect liquid. The invention also discloses a preparation method of the gramineae functional protein beverage, which comprises the following steps: s1, freezing the gramineous worm by liquid nitrogen and mashing the gramineous worm by a pulverizer to obtain gramineous worm powder; s2, adding water into the gramineous insect powder, stirring and mixing to obtain a gramineous insect raw material slurry, adjusting the pH to 5-8, adding neutral protease, performing ultrasonic decomposition, hydrolyzing in a water bath at the temperature of 60-80 ℃ for 1.5-2 h, then performing enzyme deactivation and centrifugation, and collecting supernatant to obtain a gramineous insect enzymolysis liquid; s3, adding the yeast powder into the gramineous insect enzymolysis liquid, and reacting for 30min at 35 ℃ to obtain a gramineous insect liquid; s4, mixing the worm liquid, the red date liquid, the medlar liquid, the longan liquid, the cordyceps liquid, the ginger liquid and the sugar liquid uniformly, detecting, canning and sterilizing to obtain the worm functional protein beverage.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a gramineous worm functional protein beverage and a preparation method thereof.
Background
The Hedychium is commonly known as Gaussonetia verrucosa, is one of Nereidae of Annelida, is called Cordyceps sinensis in water, because the gramineae is a medicine-food homologous organism, the gramineae has not only edible value but also medicinal value, therefore, the rice worms are popular with consumers in China at present, people in many places have the habit of eating the rice worms, the meat taste of the rice worms is delicious, the rice worms contain various amino acids and various mineral compositions which are necessary for human bodies, and the nutritional compositions can be quickly absorbed and utilized by people after eating the rice worms, so that the metabolism of the bodies can be promoted, the functions of various organs of the bodies can be improved, the content of the fibrinolysin, the plasminogen activator, the collagenase and the like in the gramineae insect is high, the functions of reducing blood fat and preventing atherosclerosis are achieved, the functions of preventing and assisting in treating thrombus diseases such as cerebral thrombosis and myocardial infarction are achieved, and the occurrence of various common diseases can be reduced.
However, the grass beetles are very seasonal, new grass beetles only come out in the first and fifteenth tides of march, april and august in the lunar calendar every year, and the price is high, so that the application is greatly limited, the research on the functional protein beverage of the rhynchophorus warteri is almost blank at home and abroad at present, and only sporadic reports on the propagation of other nereis of the same kind exist. Therefore, there is a need to develop a functional protein beverage of gramineous worm for health care, which can improve the quality of life of people, increase the added value of processed products of gramineous worm, actively promote the gramineous worm industry and improve the utilization rate of resources.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a gramineous worm functional protein beverage and a preparation method thereof.
The invention provides a functional protein beverage of rice worms, which comprises red date liquid, medlar liquid, longan liquid, cordyceps sinensis liquid, ginger liquid, sugar liquid and rice worm liquid;
the volume ratio of the red date liquid to the Chinese wolfberry liquid to the longan liquid to the cordyceps liquid to the ginger liquid to the sugar liquid to the gramineous worm liquid is 15:10:10: 5:2.5: 1.
Preferably, the red date liquid, the medlar liquid, the longan liquid, the cordyceps liquid, the ginger liquid and the sugar liquid are prepared by respectively adding red date, medlar, longan, cordyceps, ginger and white granulated sugar into water, decocting in water bath, filtering and preparing.
Preferably, the water bath temperature is 100 ℃, and the boiling time is 60 min.
Preferably, the mass ratio of the red dates, the medlar, the longan, the cordyceps, the ginger and the white granulated sugar to the water is 1:8, 1:50, 1:10, 1:40, 1:50 and 1:50 respectively.
The second purpose of the invention is to provide a preparation method of the above gramineous worm functional protein beverage, which comprises the following steps:
s1, freezing the gramineous worm by liquid nitrogen and smashing the gramineous worm by a grinder to obtain gramineous worm powder;
s2, adding water into the gramineous insect powder obtained in the step S1, stirring and mixing to obtain a gramineous insect raw material slurry, adjusting the pH to 5-8, adding neutral protease, performing ultrasonic decomposition, hydrolyzing in a water bath at 60-80 ℃ for 1.5-2 hours, then performing enzyme deactivation and centrifugation, and collecting supernatant to obtain a gramineous insect enzymatic hydrolysate;
s3, adding yeast powder into the gramineous worm enzymolysis liquid obtained in the step S3, and reacting for 30min at 35 ℃ to obtain a gramineous worm liquid;
s4, respectively adding red dates, medlar, longan, cordyceps, ginger and white granulated sugar into water, decocting in water bath, filtering, and collecting filtrate to obtain red date liquid, medlar liquid, longan liquid, cordyceps liquid, ginger liquid and sugar liquid;
s5, respectively measuring the gramineous worm liquid obtained in the step S3 and the red date liquid, the medlar liquid, the longan liquid, the cordyceps liquid, the ginger liquid and the sugar liquid obtained in the step S4 according to the volume ratio of 15:10:10:10:5:2.5:1, then uniformly mixing the liquids, detecting, canning and sterilizing to obtain the gramineous worm functional protein beverage.
Preferably, in the step S2, the feed-liquid ratio of the gramineous insect powder to the water is 1g: 1-4 g.
Preferably, in step S2, the dosage ratio of the neutral protease to the gramineous insect powder is 3000-4000U: 1 g.
Preferably, in step S2, the power of ultrasonic decomposition is 300w, the temperature is 60 ℃, and the time is 10 min.
Preferably, in step S2, the enzyme deactivation step is to deactivate the enzyme in a water bath at 100 ℃ for 10 min.
Preferably, in the step S3, the ratio of the addition amount of the yeast powder to the amount of the gramineous worm powder in the step S2 is 0.07-0.08: 1.
Compared with the prior art, the invention has the beneficial effects that:
(1) the functional protein beverage contains various amino acids and mineral elements, and also contains various traditional Chinese medicines, and has the effects of invigorating spleen, invigorating stomach, dispelling warm, warming body, nourishing yin and tonifying yang;
(2) the functional protein beverage of the gramineae insect provided by the invention has the advantages of proper and unique taste and fragrance.
Drawings
FIG. 1 is a graph of DPPH. clearance for the functional protein beverages of gramineae prepared in examples 1 and 5 of the present invention and comparative examples 2 to 4;
FIG. 2 is a graph of DPPH. clearance for the functional protein beverages of gramineae prepared in examples 1 and 6 of the present invention and comparative examples 5 to 7;
fig. 3 is a graph of dpph. clearance for the gramineous functional protein beverages prepared according to examples 1, 7 and 8 of the present invention and comparative examples 8 and 9;
FIG. 4 is a graph of DPPH. clearance for the functional protein beverages of the gracilaria prepared in examples 1, 9-11 of the present invention and comparative examples 10 and 11;
FIG. 5 is a graph of DPPH. clearance for functional protein drinks of the grass beetles prepared in examples 1 to 4 of the present invention and comparative example 1;
FIG. 6 is a three-dimensional graph of the interaction effect of enzyme dosage versus temperature;
FIG. 7 is a three-dimensional graph of the interaction effect of temperature-scale water;
FIG. 8 is a three-dimensional graph of the interaction effect of enzyme dosage versus water ratio.
Detailed Description
Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.
Example 1
The embodiment of the invention provides a functional protein beverage of a gramineae insect, which specifically comprises a red date liquid, a medlar liquid, a longan liquid, a cordyceps liquid, a ginger liquid, a sugar liquid and a gramineae insect liquid;
the volume ratio of the red date liquid to the medlar liquid to the longan liquid to the cordyceps liquid to the ginger liquid to the sugar liquid to the gramineous worm liquid is 15:10:10: 5:2.5: 1.
The fructus Jujubae solution, fructus Lycii solution, arillus longan solution, Cordyceps solution, rhizoma Zingiberis recens solution and sugar solution are prepared by adding fructus Jujubae, fructus Lycii, arillus longan, Cordyceps, rhizoma Zingiberis recens and white sugar into water respectively, decocting in water bath, and filtering.
The water bath temperature is 100 deg.C, and the decocting time is 60 min.
The mass ratios of the red dates, the medlar, the longan, the cordyceps, the ginger and the white granulated sugar to the water are respectively 1:8, 1:50, 1:10, 1:40, 1:50 and 1: 50.
The embodiment of the invention also provides a preparation method of the gramineae functional protein beverage, which specifically comprises the following steps:
s1, freezing the gramineous worm by liquid nitrogen and mashing the gramineous worm by a pulverizer to obtain gramineous worm powder;
s2, adding 1g of water into 1g of the gramineous insect powder obtained in the step S1, stirring and mixing to obtain a gramineous insect raw material slurry, adjusting the pH to 7 by using 0.5mol/L NaOH solution, adding 3000U of neutral protease, performing ultrasonic decomposition for 10min at 60 ℃, wherein the power is 300w, performing hydrolysis for 2h in a water bath at 60 ℃, performing enzyme deactivation for 10min in a water bath at 100 ℃, performing centrifugation for 10min at 10000r/min, and collecting supernatant to obtain a gramineous insect enzymatic hydrolysate;
s3, adding 0.07g of yeast powder into the gramineous worm enzymolysis liquid obtained in the step S3, and reacting for 30min at 35 ℃ to obtain a gramineous worm liquid;
s4, adding red dates, medlar, longan, cordyceps, ginger and white granulated sugar into water respectively, decocting in water bath, filtering, and collecting filtrate to obtain red date liquid, medlar liquid, longan liquid, cordyceps liquid, ginger liquid and sugar liquid;
s5, respectively weighing the gramineous worm liquid obtained in the step S3 and the red date liquid, the medlar liquid, the longan liquid, the cordyceps sinensis liquid, the ginger liquid and the sugar liquid obtained in the step S4 according to the volume ratio of 15:10:10:10:5:2.5:1, then uniformly mixing the liquids, detecting, canning and sterilizing to obtain the functional gramineous worm protein beverage.
Example 2
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the feed-liquid ratio of the gramineous insect powder to the water is 1: 1.
Example 3
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the feed-liquid ratio of the gramineous insect powder to the water is 1: 3.
Example 4
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the feed-liquid ratio of the gramineous insect powder to the water is 1: 4.
Example 5
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the dosage ratio of the neutral protease to the gramineous insect powder is 4000U:1 g.
Example 6
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the hydrolysis time is 1.5 h.
Example 7
The preparation method of the gramineous worm functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the water bath temperature of hydrolysis is 70 ℃.
Example 8
The preparation method of the gramineous worm functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the water bath temperature of hydrolysis is 80 ℃.
Example 9
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the pH value is 5.
Example 10
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the pH value is 6.
Example 11
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the pH value is 8.
Example 12
The preparation method of the gramineous worm functional protein beverage provided by the embodiment of the invention is the same as that of the beverage provided by the embodiment 1, and the difference is only that in the step S3, the ratio of the addition amount of the yeast powder to the dosage amount of the gramineous worm powder in the step S2 is 0.08: 1.
Comparative example 1
The preparation method of the gramineous insect functional protein beverage provided by the comparative example is the same as that of the beverage provided by the example 1, and the difference is only that in the step S2, the feed-liquid ratio of the gramineous insect powder to the water is 1: 5.
Comparative example 2
The preparation method of the gramineous worm functional protein beverage provided by the comparative example is the same as that of the example 1, except that in the step S2, the dosage ratio of the neutral protease to the gramineous worm powder is 1000U:1 g.
Comparative example 3
The preparation method of the gramineous worm functional protein beverage provided by the comparative example is the same as that of the example 1, except that in the step S2, the dosage ratio of the neutral protease to the gramineous worm powder is 2000U:1 g.
Comparative example 4
The preparation method of the gramineous worm functional protein beverage provided by the comparative example is the same as that of the beverage provided by the example 1, except that in the step S2, the dosage ratio of the neutral protease to the gramineous worm powder is 5000U:1 g.
Comparative example 5
The preparation method of the gramineous worm functional protein beverage provided by the comparative example is the same as that of example 1, except that the hydrolysis time is 0.5h in step S2.
Comparative example 6
The preparation method of the gramineous worm functional protein beverage provided by the comparative example is the same as that of example 1, except that the hydrolysis time is 1h in step S2.
Comparative example 7
The preparation method of the gramineous worm functional protein beverage provided by the comparative example is the same as that of example 1, except that the hydrolysis time is 2.5h in step S2.
Comparative example 8
The preparation method of the gramineous worm functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the water bath temperature for hydrolysis is 50 ℃.
Comparative example 9
The preparation method of the gramineous worm functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the water bath temperature for hydrolysis is 40 ℃.
Comparative example 10
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the pH value is 5.
Comparative example 11
The preparation method of the gramineous insect functional protein beverage provided by the embodiment of the invention is the same as that of the embodiment 1, and the difference is only that in the step S2, the pH value is 9.
Firstly, the enzymolysis effect of the gramineous insect liquid prepared in the examples 1 to 12 and the comparative examples 1 to 11 of the invention is studied, and the DPPH clearance is taken as an index, and the DPPH clearance is measured by the following specific method:
1g of the liquid of the gramineae insects prepared in examples 1 to 12 of the present invention and comparative examples 1 to 11 was mixed in 2ml of 95% ethanol, and then centrifuged at 10000r/min for 10min, the supernatant was collected, 0.1ml of the collected supernatant was added to 3.9ml of a DPPH ethanol solution having a concentration of 0.063mmol/L, and the mixture was mixed uniformly, placed in dark for 10min in the dark, and the absorbance values were measured at 517nm with 95% ethanol as a blank and a reagent blank as a control, and each concentration was repeated 3 times to obtain the average value of DPPH clearance. The DPPH clearance was calculated using the following formula and the sample loading was as shown in table 1 below.
TABLE 1 sample addition meter
1. Influence of different addition amounts of enzyme
FIG. 1 is a graph showing DPPH.clearance of the solutions of the gramineous insects prepared in examples 1 and 5 of the present invention and comparative examples 2 to 4, and it can be seen from FIG. 1 that the DPPH.clearance curves show a tendency of rising first and falling second with the increase of the amount of neutral protease, and the DPPH.radical clearance reaches 28.69% when the amount of enzyme is selected to be 3000U/g as the optimum amount.
2. Influence of hydrolysis over different periods of time
Fig. 2 is a graph showing dpph. clearance of the solutions of the gramineae prepared in examples 1 and 6 of the present invention and comparative examples 5 to 7, and it can be seen from fig. 2 that the dpph. clearance tends to increase and decrease with the time of hydrolysis, and when the time of enzymatic hydrolysis reaches 2 hours (example 1), the dpph. clearance reaches the maximum, and thus it is seen that the time 2 hours is the best.
3. Influence of different hydrolysis temperatures
Fig. 3 is a dpph removal rate graph of the solutions of the graminids prepared in examples 1, 7 and 8 and comparative examples 8 and 9 of the present invention, and it can be seen from fig. 3 that the influence of the enzymolysis temperature on the dpph removal rate is large, the dpph removal rate tends to be unstable with the increase of the enzymolysis temperature, the dpph removal rate tends to increase and decrease at 40 ℃ to 60 ℃ at the enzymolysis temperature, a small and high peak value appears at 50 ℃, the dpph removal rate also tends to increase and decrease at 60 ℃ to 80 ℃, a peak appears at 70 ℃, but the dpph removal rate tends to decrease at 70 ℃, because the enzyme activity decreases until the ability to eliminate free radicals is lost at higher temperature, thereby it can be seen that the temperature of 70 ℃ is optimal.
4. Influence of different pH
Fig. 4 is a graph showing DPPH removal rates of the gramineous insects liquids prepared in examples 1, 9 to 11 and comparative examples 10 and 11 of the present invention, and it can be seen from fig. 4 that the influence of pH on DPPH removal rates is not large, the DPPH removal rates show a tendency of increasing and then decreasing as the pH increases, the pH ranges from 5 to 7, the DPPH removal rates show a tendency of gradually increasing, but the DPPH removal rates show a tendency of decreasing after 7, and thus it is seen that the pH is selected to be 7 as the optimum pH.
5. Influence of different feed-to-liquid ratios
Fig. 5 is a graph showing dpph removal rates of the solutions of the plant worms prepared in examples 1 to 4 of the present invention and comparative example 1, and it can be seen from fig. 5 that the dpph removal rates tend to increase and decrease with increasing solution-to-feed ratio, and the dpph removal rates are highest at a solution-to-feed ratio of 1:2, and thus it can be seen that the solution-to-feed ratio of 1:2 is optimal.
According to the result of the single factor, the DPPH clearance rate is taken as a target parameter, 3 factors (hydrolysis temperature, enzyme adding amount and feed-liquid ratio) are preferably selected to carry out a response surface optimization test of 3 factor 3 levels, the response surface optimization test is shown in the following table 2, and the optimal conditions of the factors are shown in the following table 3.
TABLE 2 response surface optimization test factors and levels
TABLE 3 optimum conditions for the factors
Response surface experimental Design by Design-Expert soft is utilized, and the experimental Design and results are shown in the following table 4 in 17 groups of experiments.
TABLE 4 method design and results of response surface
The data in table 4 were subjected to quadratic polynomial regression fitting using Design-Expert 10 software to obtain regression model equations of dpph. clearance versus control water (X1), enzyme temperature (X2), and enzyme dosage (X3) as follows:
Y＝-29.30375-7.25275X 1 +1.99110X 2 +0.018178X 3 +0.27950X 1 X 2 +1.09750X 1 X 3 +4.95000X 2 X 3 -6.25525X 1 2 -0.022178X 2 2 -4.07025X 3 2
table 5 analysis of variance table for response surface experimental results
| Source | Sum of squares | Degree of freedom | Mean square value | F value | P value | |
| Model (model) | 1160.60 | 9 | 128.96 | 9.31 | 0.0038 | ** |
| A | 2.85 | 1 | 2.85 | 0.21 | 0.6636 | |
| B | 7.94 | 1 | 7.94 | 0.57 | 0.4737 | |
| C | 15.07 | 1 | 15.07 | 1.09 | 0.3317 | |
| AB | 31.25 | 1 | 31.25 | 2.26 | 0.1769 | |
| AC | 4.82 | 1 | 4.82 | 0.35 | 0.5739 | |
| BC | 0.98 | 1 | 0.98 | 0.071 | 0.7979 | |
| A2 | 164.75 | 1 | 164.75 | 11.89 | 0.0107 | * |
| B2 | 147.86 | 1 | 20.71 | 1.49 | 0.2611 | |
| C2 | 69.76 | 1 | 69.76 | 5.03 | 0.0597 | |
| Residual error | 96.99 | 7 | 13.86 | |||
| Missimilitude term | 79.94 | 3 | 26.65 | 6.25 | 0.0544 | |
| Error term | 17.05 | 4 | 4.26 | |||
| Sum of | 1257.59 | 16 |
Note: p <0.001 is very significant star of difference; p <0.01 is the difference height significance; p <0.05 difference is significant
As can be seen from the results of table 5, P <0.01, the regression model is highly significant, with the first order terms A, B, C, B2, C2 appearing insignificant, a2 appearing significant, the interactive terms AB, AC, BC appearing insignificant, and the mismatching term P0.0544 appearing insignificant, indicating that mismatching errors are insignificant relative to pure errors.
Fig. 6-8 show that the DPPH clearance increases to a certain extent with the increase of temperature and enzyme dosage, but the clearance appears to be smaller when the temperature is higher than the upper limit of the temperature, which indicates that the enzyme activity is not favorable for survival, and the capability of DPPH for scavenging free radicals is reduced when the temperature reaches 80 ℃ or higher. It can be seen from fig. 7 that the lower the proportional water and the enzymolysis temperature, the lower the dpph clearance, which indicates that the higher the temperature, the more difficult the enzyme activity to survive, and the smaller the proportional water, the better, indicating that the proportional water is not suitable as a factor for research, because the gramineae itself contains more water. As can be seen from FIG. 8, the enzyme dosage is preferably in the range of 2000u/g to 3000u/g, and when the enzyme dosage exceeds 3000u/g, the DPPH removal rate becomes smaller and smaller, and similarly, the smaller the proportion of water is, the larger the DPPH removal rate becomes.
The optimal conditions for determining dpph. clearance obtained from the response surface were: the enzymolysis temperature is 60 ℃, the ratio of materials to liquid is 1:1, the dosage of enzyme is 3000U/g, and the DPPH under the condition has a clearance rate of 43.6888%. And (3) carrying out three parallel experiments according to the theoretical optimal conditions to obtain a measured value of 44.58%, wherein the measured value is larger than a theoretical value but is slightly different from the theoretical value, so that the equation is well fitted with the actual condition, the correctness of the established model is verified, and the process conditions are accurate, reliable and scientific.
Second, the fishy smell removing effect of the gramineous insect liquid prepared in example 1 of the present invention was evaluated as follows.
1. Evaluation standard for optimal deodorization effect of each single factor of deodorization agent
The sensory evaluation of each single-factor deodorization effect of the deodorization agent is divided into 20 grades, the evaluation grade is divided into four grades, 10 evaluators form an evaluation group, each evaluator scores the deodorization and takes an average value as the best evaluation standard of each factor deodorization, and the evaluation standards are shown in the following table 6.
TABLE 6 fishy smell removing agent fishy smell removing score standard table
| Standard of merit | Detailed description of the invention | Score value |
| No fishy smell | Has no obvious fishy smell and peculiar smell | 15-20 (with 20) |
| Slight fishy smell | Has slight or no obvious fishy smell and has smell of fishy smell removing agent | 10-15 (with 15) |
| Moderate fishy smell | Has obvious fishy smell and trace foreign odor | 5-10 (including 10) |
| Heavy fishy smell | Heavy fishy smell and no obvious fishy smell removing effect | 0-5 (including 5) |
TABLE 7 color, clarity and odor evaluation criteria Table
2. Sensory evaluation result of deodorization
The fishy smell removal sensory was evaluated by using glucose, diatomaceous earth and yeast powder in the maillard reaction as fishy smell removal agents, respectively.
2.1, analysis of evaluation result of single-factor deodorization effect of Maillard reaction
Table 8 glucose addition scale
TABLE 9 reaction time Table
TABLE 10 reaction thermometer
According to a scoring table of an evaluator, taking average as a final evaluation standard, wherein the best effects of the addition amount of the fishy smell removing glucose of the Maillard reaction, the reaction time and the reaction temperature are 0.03g, 30min and 100 ℃, and the specific calculation is as follows:
average score of 0.01 g: (6+6+7+5+5+5+6+5+6+7)/10 ═ 5.8
Average score of 0.02 g: (8+9+8+10+9+10+9+11+9+8)/10 ═ 9.1
Average score of 0.03 g: (15+17+16+15+17+16+16+14+15+15)/10 ═ 15.6
Average score of 0.04 g: (12+15+13+12+10+14+11+12+10+ 10)/10-12.3
Average score of 0.05 g: (11+12+13+13+11+12+13+10+11+10)/10 ═ 11.6
20min average score: (6+7+7+8+5+6+8+7+7+7)/10 ═ 6.8
25min average score: (9+9+9+9+8+8+9+8+9+8)/10 ═ 8.6
30min average score: (16+16+15+16+17+15+16+17+15+15)/10 ═ 15.8
Average score of 35 min: (13+12+15+13+14+10+12+11+12+ 13)/10-12.5 ═ 12.5
Average score for 40 min: (10+11+12+10+10+11+10+9+11+ 10)/10.4 ═ 10
Average score at 60 ℃: (10+12+12+11+12+13+12+11+12+13)/10 ═ 11.8
Average score at 70 ℃: (12+15+13+14+15+12+12+12+13+14)/10 ═ 13.1
Average score at 80 ℃: (15+14+16+16+14+15+13+15+14+15)/10 ═ 13.3
Average score at 90 ℃: (16+16+15+14+14+15+14+15+16+15)/10 ═ 15
Average score at 100 ℃: (17+16+16+17+15+17+16+16+15+17)/10 ═ 16.2
2.2, evaluation of deodorizing effect of diatomite
TABLE 11 Scale for deodorizing diatomaceous earth
According to a rating table of an evaluator, average is taken as a final evaluation standard, the best deodorization adding amount effect of the diatomite is 0.75g, the temperature is 25 ℃, the reaction time is 90min, and the adding amount is calculated as follows:
average score of 0.25 g: (8+7+8+8+6+7+7+7+6+6)/10 ═ 7
Average score of 0.50 g: (9+9+9+8+8+8+8+8+ 8)/10 ═ 8.3
Average score of 0.75 g: (12+10+11+12+11+10+10+12 +12)/10 ═ 11.2
Average score of 1.00 g: (10+9+9+ 9+9+9)/10 ═ 9.3
Average score of 1.25 g: (9+8+8+8+8+8+8+9+8+9)/10 ═ 8.3
2.3, evaluation of fishy smell removing effect of yeast powder
TABLE 12 Yeast powder dosage table
According to a rating table of an evaluator, average is taken as a final evaluation standard, the best effect of the addition amount of the yeast for removing fishy smell is 0.07g, the temperature is 35 ℃, the reaction time is 30min, and the addition amount is calculated as follows:
average score of 0.04 g: (7+7+6+8+6+6+7+7+8+8)/10 ═ 7
Average score of 0.05 g: (10+9+10+9+8+8+9+9+10+10)/10 ═ 9.2
Average score of 0.06 g: (12+11+12+13+12+11+13+13+11+11)/10 ═ 12
Average score of 0.07 g: (16+16+18+16+17+17+16+17+16+18)/10 ═ 16.7
Average score of 0.08 g: (15+15+15+15+14+14+14+16+15+15)14.8
2.4 sensory evaluation analysis of smell removal of three different smell removal agents
And (3) performing fuzzy mathematical sensory evaluation on the optimal conditions of the three different deodorization agents to finally select the deodorization agent. The color, transparency and smell of the maillard reaction deodorization, the diatomite deodorization and the yeast powder deodorization were evaluated by 10 sensory evaluators, and the best deodorization agent was selected. The results of the summary evaluation are shown in Table 13 below.
TABLE 13 fishy smell removal summary evaluation results table
2.5, establishment of fuzzy matrix
Dividing the evaluation results of maillard reaction deodorization, diatomite deodorization and yeast by the total evaluation number of 10 persons to obtain 3 fuzzy evaluation matrixes which respectively correspond to maillard reaction deodorization, diatomite deodorization and yeast deodorization tests, namely, the maillard reaction is fuzzy matrix R1, the diatomite deodorization is fuzzy matrix R2 and the yeast deodorization is fuzzy matrix R3, and the results are as follows:
(1) factor set of gramineous insect U ═ color U ═ color 1 Degree of transparency u 2 Odor u 3 }
(2) The set of comments on grass worms V ═ good, general, poor }
Among them, the amount is preferably 4 minutes, more preferably 3 minutes, usually 2 minutes, and the difference is 1 minute.
(3) Weight set X of graminids {0.25,0,25,0.50}
Namely, the color weight is 25 points, the transparency weight is 25 points, and the odor weight is 50 points, which total 100 points.
(4) Fuzzy matrix R
And (3) carrying out fuzzy transformation:
wherein, b A1 ＝(0.25∧0.40)∨(0.25∧0.30)∨(0.50∧0.10)＝0.25∨0.25∨0.10＝0.25
Obtaining the following by the same method: b is a mixture of A2 、b A3 And b A4 0.25, 0.50 and 0.20, respectively, i.e. B A ＝[0.25,0.25,0.50,0.20]
Normalization processing is carried out to obtain: b is A， ＝[0.21,0.21,0.42,0.17]The peak value of the fuzzy comprehensive judgment is 0.42. Compared with the original hypothesis, the comprehensive evaluation grade of the sample deodorized by the Maillard reaction is general according to the maximum membership principle.
By the same token, B B， ＝[0.29,0.24,0.38,0.095]The peak value of the fuzzy comprehensive judgment is 0.38. Compared with the original hypothesis, the comprehensive evaluation grade of the sample deodorized by the diatomite is general according to the maximum membership rule.
B C， ＝[0.48,0.24,0.19,0.10]The peak value of the fuzzy comprehensive judgment is 0.48. Compared with the original hypothesis, the comprehensive evaluation grade of the sample deodorized by the yeast powder is better according to the maximum membership principle.
According to the method, the fuzzy mathematical method evaluation result of the gramineae pests is that C is more than A and B is B, namely the yeast powder has the best effect as the fishy smell removing agent.
In conclusion, the influence of the feed-liquid ratio, the dosage of the neutral protease, the time, the temperature and the pH value on the enzymolysis effect is analyzed by single factors, three factors are preferably selected on the basis of a single-factor test, the influence of the dosage of the neutral protease, the feed-liquid ratio and the temperature on the enzymolysis effect is analyzed by using a Box-Behnken response surface, the optimal combination of enzymolysis is researched, and the optimal process condition of the gramineous worm liquid is obtained by: the enzyme dosage is 3000U/g, the enzymolysis temperature is 60 ℃, the material-liquid ratio is 1:1, the DPPH removal rate under the condition is 44.58%, a quadratic regression model equation of the DPPH removal rate of the gramineous functional protein beverage and various factor variables is established, the model regression is obvious, the simulation losing item is not obvious, and the equation is better fitted to the experiment. On the basis, the fishy smell removing effect of the gramineous worm liquid is researched, the fuzzy mathematical method is adopted for judging, the best fishy smell removing effect by using the yeast powder is obtained, and then the prepared gramineous worm liquid, the red date liquid, the medlar liquid, the longan liquid, the cordyceps liquid, the ginger liquid and the sugar liquid are mixed according to a special proportion, so that the functional gramineous worm protein beverage with better taste can be obtained.
While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (10)
1. A functional protein beverage of rice worm, wherein, it is made up of red jujube liquid, fructus Lycii liquid, longan liquid, Cordyceps liquid, ginger juice, sugar solution and rice worm liquid;
the volume ratio of the red date liquid to the Chinese wolfberry liquid to the longan liquid to the cordyceps liquid to the ginger liquid to the sugar liquid to the gramineous worm liquid is 15:10:10: 5:2.5: 1.
2. The rice-worm functional protein beverage according to claim 1, wherein the red date liquid, the medlar liquid, the longan liquid, the cordyceps liquid, the ginger liquid and the sugar liquid are prepared by adding red date, medlar, longan, cordyceps, ginger and white granulated sugar into water respectively, decocting in water bath, filtering, and the rice-worm liquid is prepared by pretreating, performing enzymolysis and removing fishy smell of rice-worms.
3. The grass worm functional protein beverage according to claim 2, characterized in that the water bath temperature is 100 ℃ and the boiling time is 60 min.
4. The gramineae functional protein beverage according to claim 2, wherein the mass ratio of red date, medlar, longan, cordyceps, ginger and white granulated sugar to water is 1:8, 1:50, 1:10, 1:40, 1:50 and 1:50 respectively.
5. A method of preparing a gramicidin functional protein beverage as claimed in claim 1 comprising the steps of:
s1, freezing fresh gramineous worm by liquid nitrogen and smashing the same by a grinder to obtain gramineous worm powder;
s2, adding water into the gramineous insect powder obtained in the step S1, stirring and mixing to obtain a gramineous insect raw material slurry, adjusting the pH to 5-8, adding neutral protease, performing ultrasonic decomposition, hydrolyzing in a water bath at 60-80 ℃ for 1.5-2 hours, then performing enzyme deactivation and centrifugation, and collecting supernatant to obtain a gramineous insect enzymatic hydrolysate;
s3, adding the yeast powder into the gramineous worm enzymatic hydrolysate obtained in the step S3, and reacting at 35 ℃ for 30min to obtain a gramineous worm liquid;
s4, adding red dates, medlar, longan, cordyceps, ginger and white granulated sugar into water respectively, decocting in water bath, filtering, and collecting filtrate to obtain red date liquid, medlar liquid, longan liquid, cordyceps liquid, ginger liquid and sugar liquid;
s5, respectively measuring the gramineous worm liquid obtained in the step S3 and the red date liquid, the medlar liquid, the longan liquid, the cordyceps liquid, the ginger liquid and the sugar liquid obtained in the step S4 according to the volume ratio of 15:10:10:10:5:2.5:1, then uniformly mixing the liquids, detecting, canning and sterilizing to obtain the gramineous worm functional protein beverage.
6. The preparation method of the gramineous insect functional protein beverage as claimed in claim 5, wherein in step S2, the feed-liquid ratio of the gramineous insect powder to water is 1g: 1-4 g.
7. The preparation method of the gramineous insect functional protein beverage as claimed in claim 5, wherein in step S2, the dosage ratio of the neutral protease to the gramineous insect powder is 3000-4000U: 1 g.
8. The method for preparing a gramineous insect functional protein beverage according to claim 5, wherein in step S2, the power of ultrasonic decomposition is 300w, the temperature is 60 ℃, and the time is 10 min.
9. The method for preparing a gramineous insect functional protein beverage according to claim 5, wherein in step S2, the step of inactivating the enzyme is to inactivate the enzyme in a water bath at 100 ℃ for 10 min.
10. The method for preparing the gramineous insect functional protein beverage as claimed in claim 5, wherein in step S3, the ratio of the addition amount of the yeast powder to the dosage amount of the gramineous insect powder in step S2 is 0.07-0.08: 1.
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| CN110904180A (en) * | 2019-12-23 | 2020-03-24 | 山东省海洋生物研究院 | Nereid antioxidant peptide and preparation method and application thereof |
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| CN105982123A (en) * | 2015-11-29 | 2016-10-05 | 山东建筑大学 | Preparation method of earthworm protein beverage and product obtained by preparation method |
| CN108185252A (en) * | 2018-02-09 | 2018-06-22 | 李冠楠 | A kind of Chinese caterpillar fungus beverage and its preparation method and application |
| CN109912698A (en) * | 2018-11-22 | 2019-06-21 | 福建御冠食品有限公司 | It is a kind of to improve the elastic polypeptide of fish intestines elasticity, fish intestines and preparation method thereof |
| CN110904180A (en) * | 2019-12-23 | 2020-03-24 | 山东省海洋生物研究院 | Nereid antioxidant peptide and preparation method and application thereof |
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