CN115553414B - 一种低皂苷藜麦的加工方法 - Google Patents
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Abstract
一种去除藜麦皂苷的方法,采用超声法进行处理,其特征在于:是将藜麦与水混合,再加入烷基糖苷形成混合物,进行超声搅拌处理,处理结束后加入中性盐混合,分离杂质,最后进行透析离心、干燥。本发明中加工方式,在有效去除藜麦中皂苷的同时,较大限度的保留了胚芽不被破坏,使得大量的营养物质得到保留;藜麦中皂苷含量低至0.18‑0.21g/100g,同时保证富含大量营养物质的藜麦胚芽不被破坏,胚芽保存率达到87.74%以上,蛋白质的含量达到加工前的90.42%以上,膳食纤维保持到加工前的89.12%以上,脂肪含量达到加工前的88.45%以上。
Description
技术领域
本发明涉及藜麦加工技术领域,具体涉及一种低皂苷藜麦的加工方法。
背景技术
藜麦属于即单种子胞果,外种皮被厚度为1.25μm-3.75μm的果皮紧贴着,藜谷果皮内层为不连续的珠被绒毡层,藜谷脱皮成为藜麦米。藜麦的胚芽富含多种营养素,如脂肪,蛋白质及各种酵素,维生素,矿物质等,所含的钙量是等量大米的3倍多(藜麦的含钙量为148.7mg/100g),铁含量是等量大米的18倍有余,所含的维生素B1为每天人体需要量的3.5倍。藜麦的蛋白质主要集中于胚芽中,研究表明,胚芽中的蛋白质含量占到近70%。但是,藜麦籽粒表皮附着一层苦涩味皂苷,自然状态下的藜麦种子因含2-6%皂甙类的次级代谢产物而导致味苦难吃,而人们对食物中皂苷的耐受量为0.06%-0.12%。厄瓜多尔安巴托大学进行感官测试发现,人们对熟制的谷物中皂苷的耐受量是0.1%。此外,藜麦中的皂苷不仅味道苦涩,还是一种抗营养成分,过高计量服用会产生毒性,能造成小肠细胞膜破裂,并影响某些蛋白质的吸收。因此,食用藜麦要去除皂苷。
在现有加工过程中,大多采用的干法即机械方式碾去果皮种皮。这无疑会破坏藜麦最表面的胚芽,所加工的藜麦米皂苷不易除尽、去皮过程中胚芽脱落、碎米率高,质量难以控制,营养损失率高的问题。据现有研究结果:例如干法去除皂苷过程中,当去皮率为8.6%时碾磨所得的藜麦米,其蛋白质、脂肪、淀粉、总膳食纤维和可溶性膳食纤维分别损失了11.72%,7.57%,4.72%,28.9%,45.5%,如果去皮率达到20-30%会造成藜麦更大量营养成分的损失,因此干法除皂苷会损失其营养物质,目前没有一种干法效果比较好。而湿法去皮去除藜麦皂苷,虽然去除皂苷效果稍微好一些,但是这种方法需要反复操作,耗费大量的水和时间,且产生大量污水,这种方法去除皂苷的效果并不理想,苦味依然明显,且也会对藜麦表面的胚芽造成严重的破坏,若藜麦长时间浸泡在水中,会导致保留的胚芽“发芽”,导致营养严重流失更严重。
超声搅拌是一种湿法去皂苷工艺。相比于普通水洗工艺来说,均匀超声震荡使得藜麦外壳脱落更快更均匀,这样外种皮的皂苷也会在短时间内除掉,提高皂苷的去除率,不会产生长时间泡水后出现“发芽”情况,但是该方法对于藜麦表面的胚芽依然存在大量的破坏,导致也存在营养的大幅度流失。
发明内容
基于上述超声去除藜麦皂苷存在的技术问题,本发明目的在于提供一种高效去除藜麦中皂苷的加工方法,解决现有超声处理对藜麦胚芽的大量破坏的问题,在提高皂苷去除效率的同时,显著减少营养物质的流失。
本发明目的通过如下技术方案实现:
一种低皂苷藜麦的加工方法,采用超声法进行处理,其特征在于:是将藜麦与水混合,再加入烷基糖苷形成混合物,进行超声搅拌处理,处理结束后加入中性盐混合,分离杂质,最后进行透析离心、干燥。
本发明利用超声产生的流体分子的原位震荡,来实现皂苷的去除,藜麦果皮内层为不连续的珠被绒毡层,多为多糖和淀粉,表面富含大量的亲水基团,在藜麦与水混合后,加入少量的烷基糖苷,其本身具有表面活性,在水中,藜麦果皮上的这些糖类物质表面的亲水基团与烷基糖苷在超声作用下结合,在藜麦表面形成小小的水化层,而超声搅拌振动导致藜麦颗粒间产生碰撞,水化层发生聚并,形成一层类似缓冲保护层的完整水化层,同时藜麦颗粒自身表面在流体分子的原位震荡下依然存在小小的水化层,形成了水化层的层层嵌套,对超声中流体分子的振荡起到缓冲,抑制了超声对藜麦中营养物质活性的提高,减缓了大分子的分子链之间的共轭振动,从而减少营养物质的流失。由于超声时,在水中藜麦颗粒碰撞过程中不断的发生水化层的聚并,该过程减缓了藜麦颗粒物理碰撞时导致的胚芽受损,胚芽中的营养物质在活性较低的情况下被有效保留在胚芽中。
进一步,上述藜麦和水的质量比为1:4-5.5,烷基糖苷是藜麦和水总质量的2-3%。
进一步,上述超声的频率为28KHz,搅拌频率为30-40rpm,水温为40-50℃,超声时间为20-30min。
进一步,上述中性盐优选NaCl,加入量为上述混合物的4-6%,静置10-15min,通过吸附层析分离杂质。
超声搅拌完成之后,向藜麦和水混合液中加入亲水性比较强的食品级NaCl,破坏混合液汇总藜麦果皮表面的完整水化层,从而释放出超声振荡过程中从藜麦中去除的皂苷(胚芽未破坏),再用吸附层析技术,分离出皂苷和其他杂质,留下的物质再通过透析膜高速分离,干燥后就是除去皂苷的藜麦,其中保留藜麦大量的营养物质。
进一步,所述透析离心是将分离了杂质的藜麦用透析膜包裹住,在3000-4000rpm下固定离心3-5min。
最具体的,一种去除藜麦皂苷的加工方法,其特征在于,按如下步骤进行:
步骤(1)超声处理
将藜麦和水按照质量比为1:4-5.5混合,再加入烷基糖苷,烷基糖苷的用量是藜麦和水总质量的2-3%,然后进行超声搅拌,超声的频率为28KHz,搅拌频率为30-40rpm,水温为40-50℃,超声时间为20-30min,得到混合物质A;
步骤(2)透析
向混合物质A中加入其质量4-6%的NaCl,静置10-15min,通过吸附层析分离出杂质,剩余物质B;用透析膜将物质B包裹,固定后在3000-4000rpm下离心3-5min,焊后进行干燥,得到低皂苷藜麦。
本发明具有如下技术效果:
本发明中加工方式,在有效去除藜麦中皂苷的同时,较大限度的保留了胚芽不被破坏,使得大量的营养物质得到保留;藜麦中皂苷含量低至0.18-0.21g/100g,同时保证富含大量营养物质的藜麦胚芽不被破坏,胚芽保存率达到87.74%以上,蛋白质的含量达到加工前的90.42%以上,膳食纤维保持到加工前的89.12%以上,脂肪含量达到加工前的88.45%以上。
具体实施方式
下面通过实施例对本发明进行具体的描述,有必要在此指出的是,以下实施例只用于对本发明进行进一步说明,不能理解为对本发明保护范围的限制,该领域的技术人员可以根据上述本发明内容对本发明作出一些非本质的改进和调整。以下使用的藜麦原料相同,属于同一批次购买的相同品种。
实施例1
一种去除藜麦皂苷的加工方法,按如下步骤进行:
步骤(1)超声处理
将藜麦和水按照质量比为1:5混合,再加入烷基糖苷,烷基糖苷的用量是藜麦和水总质量的2.5%,然后进行超声搅拌,超声的频率为28KHz,搅拌频率为30rpm,水温为45℃,超声时间为25min,得到混合物质A;
步骤(2)透析
向混合物质A中加入其质量5%的NaCl,静置12min,通过吸附层析分离出杂质,剩余物质B;用透析膜将物质B包裹,固定后在3500rpm下离心4min,焊后进行干燥,得到低皂苷藜麦。
本发明中使用的烷基糖苷(APG)是一种表面活性剂,在食品制造业中可作为食品乳化剂,是一种常见的食品添加剂。
实施例2
一种去除藜麦皂苷的加工方法,按如下步骤进行:
步骤(1)超声处理
将藜麦和水按照质量比为1:4混合,再加入烷基糖苷,烷基糖苷的用量是藜麦和水总质量的2%,然后进行超声搅拌,超声的频率为28KHz,搅拌频率为40rpm,水温为50℃,超声时间为20min,得到混合物质A;
步骤(2)透析
向混合物质A中加入其质量4%的NaCl,静置10-15min,通过吸附层析分离出杂质,剩余物质B;用透析膜将物质B包裹,固定后在4000rpm下离心3min,焊后进行干燥,得到低皂苷藜麦。
实施例3
一种去除藜麦皂苷的加工方法,按如下步骤进行:
步骤(1)超声处理
将藜麦和水按照质量比为1:5.5混合,再加入烷基糖苷,烷基糖苷的用量是藜麦和水总质量的3%,然后进行超声搅拌,超声的频率为28KHz,搅拌频率为35rpm,水温为40℃,超声时间为30min,得到混合物质A;
步骤(2)透析
向混合物质A中加入其质量6%的NaCl,静置10-15min,通过吸附层析分离出杂质,剩余物质B;用透析膜将物质B包裹,固定后在3000rpm下离心5min,焊后进行干燥,得到低皂苷藜麦。
分别采用干法(机械碾皮加工)除皂苷和湿法(传统的重复5次水洗)除皂苷,两种方式加工后的藜麦作为对照组。
干法加工工艺如下:
将藜麦通过调质,使其水分控制在10-15%内,然后进行机械碾皮,碾皮过程中控制藜麦破碎率小于10%以内,再用碾皮砂辊反复搓擦去除残留外壳。
湿法加工工艺如下:
按照藜麦与水的质量体积比为1g:4mL的比例,将藜麦加入常温水中,进行反复搓擦1min左右,然后去除水后,重新加入清水重复搓擦,循环5次搓擦水洗过程,去除洗涤后的水后,将藜麦进行干燥处理。
对比例1
与实施例1不同的是,在超声处理时,直接对藜麦和水的混合物中进行超声,其余步骤与实施例1相同。
对比例2
与实施例1不同的是,藜麦与水混合后,加入相同量的烷基糖苷,然后不进行超声处理,而是采用常规的水洗方式进行5次水洗处理,水洗结束,其余步骤与实施例1相同。
藜麦的主要营养成分测定:
脂肪含量按照GB/T 14772-2008进行测定、蛋白质含量按照GB/T 5511-2008进行测定;膳食纤维含量按照AOAC 985.29进行测定。
皂苷含量的测定方法:香草醛—高氯酸比色法;
通过以上四种常用方式来检测藜麦中皂苷含量和营养物质的变化,对比各种加工藜麦的方式获得的效果,结果如表1所示。
表1:各处理方案加工的藜麦中各组分的变化情况
可以看出,对比例1中仅仅采用在水中进行超声处理后进行透析加工的藜麦,虽然较常规湿法加工方式明显提高了皂苷的去除效率,但是藜麦中的有效组分依然存在明显破坏,导致有效成分的大量流失。本发明中通过在超声过程中加入的烷基糖苷形成水化层进行保护,形成对超声的缓冲结构,在显著去除皂苷的同时,降低了超声过程中对有效成分的破坏,含有大量营养物质的胚芽的保存率也较其他方式明显提高。对比例2中虽然加入了烷基糖苷,但是由于传统的水洗主要是通过在水中的摩擦碰撞使得藜麦表皮脱落带走皂苷,在这个过程中存在较大的摩擦碰撞力作用下,在新水化层生成的同时,其他水化层也在受到破坏,且没有流体分子的原位震荡,导致水化层无法形成层层嵌套的缓冲模式,保护作用下降。
Claims (6)
1.一种去除藜麦皂苷的加工方法,采用超声法进行处理,其特征在于:是将藜麦与水混合,再加入烷基糖苷形成混合物,进行超声搅拌处理,处理结束后加入中性盐混合,分离杂质,最后进行透析离心、干燥。
2.如权利要求1所述的一种去除藜麦皂苷的加工方法,其特征在于:所述藜麦和水的质量比为1:4-5.5,烷基糖苷是藜麦和水总质量的2-3%。
3.如权利要求1或2所述的一种去除藜麦皂苷的加工方法,其特征在于:所述超声搅拌中,超声频率为28KHz,搅拌频率为30-40rpm,水温为40-50℃,超声时间为20-30min。
4.如权利要求1或2所述的一种去除藜麦皂苷的加工方法,其特征在于:所述中性盐优选NaCl,加入量为上述混合物的4-6%,静置10-15min,通过吸附层析分离杂质。
5.如权利要求3所述的一种去除藜麦皂苷的加工方法,其特征在于:所述中性盐优选NaCl,加入量为上述混合物的4-6%,静置10-15min,通过吸附层析分离杂质。
6.一种去除藜麦皂苷的加工方法,其特征在于,按如下步骤进行:
步骤(1)超声处理
将藜麦和水按照质量比为1:4-5.5混合,再加入烷基糖苷,烷基糖苷的用量是藜麦和水总质量的2-3%,然后进行超声搅拌,超声的频率为28KHz,搅拌频率为30-40rpm,水温为40-50℃,超声时间为20-30min,得到混合物质A;
步骤(2)透析
向混合物质A中加入其质量4-6%的NaCl,静置10-15min,通过吸附层析分离出杂质,剩余物质B;用透析膜将物质B包裹,固定后在3000-4000rpm下离心3-5min,然后进行干燥,得到低皂苷藜麦;
步骤(3)成品包装
将步骤(2)制备的低皂苷藜麦分装成袋,真空包装。
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