CN116982702A - 一种海带综合利用的方法及其应用 - Google Patents
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Abstract
本发明提供一种海带综合利用的方法及其应用,该方法包括1)原料海带经超微粉碎机粉碎、过筛;2)取海带粉用50‑90℃水作为提取溶剂,加入总量0.5‑3%的复合酶,在料液比1:40‑80,pH=5‑8的条件下提取2‑6h;3)沸水浴灭酶后,离心过滤得滤渣和滤液,滤液减压浓缩后,干燥得到海带水提物;5)取步骤3)中的滤渣加入原料重量0.5‑3%的复合蛋白酶,在料液比1:40‑80,pH=5‑8的条件下提取;6)沸水浴灭酶后,离心过滤,得到的滤液减压浓缩后干燥得到海带多肽;7)取步骤6)得到的滤渣加入0.5‑3%的无水碳酸钠,以1:40‑80料液比,55‑95℃提取;8)离心过滤,将滤渣放入烘箱进行烘干得海带不可溶性膳食纤维,将滤液以1:4的比例加入乙醇醇沉8h,烘干的醇沉物的为海带可溶性膳食纤维。
Description
技术领域
本发明涉及海带精深加工技术领域,具体涉及一种海带综合利用的方法及其应用。
背景技术
海带(Laminaria japonica),生长在海水中,是一种含碘量非常高的海藻。海带还含有丰富的粗蛋白、糖、钙等,含量是菠菜、油菜的好几倍。海带中的褐藻酸钠具有降压作用,对预防白血病和骨痛病也有一定作用;海带淀粉具有降低血脂的作用,能帮助预防动脉硬化,降低胆固醇。
在过去的研究中,对海带的提取及应用存在一些问题,如原料中提取的成分较少,原料综合利用率低,提取过程中用了大量的试剂,对环境很不友好;同是对海带提取物的应用也不够全面。因此需要一种能够提高海带的综合利用程度,并且工艺简单,生产成本低,安全无毒的生产方法。
基于此,本发明提供了一种海带综合利用的方法。本发明获得的海带精深加工制品,为海带资源的充分利用提供新思路。
发明内容
针对于上述问题,本发明的目的在于提供一种海带综合利用的方法及其应用。
为实现以上目的,本发明通过以下技术方案予以实现:
一种海带综合利用的方法,包括:
1)原料海带经超微粉碎机粉碎、过筛,备用;
2)取海带粉用50-90℃水作为提取溶剂,加入总量0.5-3%的复合酶,在料液比1:40-80,pH=5-8的条件下提取2-6h;
3)沸水浴灭酶10min后,离心过滤得滤渣和滤液,滤液进行减压浓缩后干燥得到海带水提物;
5)取步骤3)中的滤渣加入原料重量0.5-3%的复合蛋白酶,在料液比1:40-80,pH=5-8的条件下提取2-6h;
6)沸水浴灭酶10min后,离心过滤得滤渣和滤液,得到的滤液减压浓缩后干燥得到海带多肽;
7)取步骤6)得到的滤渣加入0.5-3%的无水碳酸钠,以1:40-80料液比,55-95℃提取2-6h;
8)离心过滤,将滤渣放入烘箱进行烘干得海带不可溶性膳食纤维,将滤液以1:4的比例加入乙醇醇沉8h,烘干的醇沉物的为海带可溶性膳食纤维。
作为一种可能的实施方式,进一步,步骤1)中过40-200目筛。
作为一种可能的实施方式,进一步,步骤2)中复合酶包括果胶酶与纤维素酶,所述果胶酶与纤维素酶的质量比为1:2。
作为一种可能的实施方式,进一步,步骤3)、步骤6)与步骤8)中离心转速为4000r/min,离心时间为25min。
作为一种可能的实施方式,进一步,步骤3)与步骤6)中的干燥方式选用热风干燥或冷冻干藻或喷雾干燥中的任意一种。
本发明还提供了一种上述海带综合利用的方法所制得的海带水提物、海带多肽、海带可溶性和不溶性膳食纤维在制备海带香菇酱油、海带香菇降脂面条中的应用。
作为一种可能的实施方式,进一步,所述海带香菇酱油的制备方法,包括:
取10-35%海带香菇混合物加入30-40%蒸馏水与15-20%盐混合后,分别加入20-30%曲料搅拌均匀,置于30-40℃条件下保温发酵40d;其中,所述海带香菇混合物包括海带水提物、海带多肽、香菇水提物、香菇多肽,所述海带水提物、海带多肽、香菇水提物、香菇多肽的质量比为1:1:1:1;
发酵过程中,前3d每天搅拌一次;3-9d,每3d搅拌一次,10-40d,每5d搅拌一次;
发酵40d后,四层纱布过滤,然后4000r/min离心25min,再用双层滤纸进行过滤,最后在90℃加热20min进行灭菌,得到海带香菇酱油。
作为一种可能的实施方式,进一步,所述海带香菇降脂面的制备方法,包括:
按配方小麦粉20-40%、苦荞粉3-10%、燕麦粉2-5%、青稞粉2-10%、黑小麦粉2-10%、藜麦粉2-10%、海带可溶性膳食纤维和不可溶性膳食纤维5-15%、香菇可溶性膳食纤维和不可溶性膳食纤维5-15%、黄豆粉1-5%、谷朊粉3-15%、魔芋粉2-8%、食用盐1.5%、食用碱0.5%、余量为水,进行加料混合;
25℃和面10min后,将面絮放入湿度85%,温度35℃的醒发箱中熟化30min;
之后将面团在压面机中通过反复压片至表面光滑并用切刀切成2mm的圆面条,室温晾干并切成20cm长。
作为一种可能的实施方式,进一步,所述香菇水提物及香菇多肽的制备方法如下:
a)香菇水提物:将洗净后的香菇进行干燥,粉碎后得到香菇粉末,按料液比1:30,超声功率400w,pH=5.5,温度90℃、超声2h后,离心过滤后取上清液,通过旋蒸、冻干后即为香菇水提物;
b)香菇多肽:将步骤a)中过滤后的残渣以料液比1:30,3%的复合酶添加量,超声功率400w,pH=5.5,温度60℃,超声2h后过滤;
过滤后的残渣再以料液比1:30、1.2%复合蛋白酶添加量,pH=9,温度50℃,超声2h后过滤;
将两次获得的上清液进行混合,通过旋蒸、冻干后即为香菇多肽;
所述复合酶中果胶酶占66%,纤维素酶占34%。
作为一种可能的实施方式,进一步,所述香菇可溶性膳食纤维和不可溶性膳食纤维的制备方法如下:
S1:将洗净后的香菇进行干燥,粉碎后得到香菇粉末,按料液比1:30,超声功率400w,pH=5.5,温度90℃、超声2h后,离心过滤后取残渣;
S2:将S1中过滤后的残渣以料液比1:30,3%的复合酶添加量,超声功率400w,pH=5.5,温度60℃,超声2h后过滤;
S3:将S2中过滤后的残渣再以料液比1:30、1.2%复合蛋白酶添加量,pH=9,温度50℃,超声2h后过滤;
S4:将S3过滤后的残渣烘干,得到香菇可溶性膳食纤维和不可溶性膳食纤维。
本发明的有益效果如下:
本发明提供了一种可实现海带综合利用的方法,通过该方法制得的多种海带综合利用制品,为海带资源的充分利用提供新思路。
此外,本发明还提供了应用海带综合利用制品制备海带香菇酱油及海带香菇降脂面条的方法。其中,海带香菇酱油制备采用香菇和海带加工产物,使酱油鲜香浓郁,同时又补充钙、锌等矿物质,是兼具营养功效和独特风味。海带香菇降脂面条口感好,营养全面,通过添加自制的营养添加剂,使面条的口味、口感有了显著的改善,得到的海带香菇降脂面条耐煮,爽口细滑,长期食用可以起到降脂、降压、护肝、防便秘的功效,起到食疗保健的功效。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1为海带香菇降脂面条对小鼠摄食量的影响;
图2为海带香菇降脂面条对小鼠体重的影响。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例,基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围,
实施例1
本实施例提供了一种海带综合利用的方法,具体步骤如下:
1)海带水提物:原料海带经超微粉碎机粉碎,过60目筛,备用。取海带粉500g用90℃水作为提取溶剂,按质量比1:2=果胶酶:纤维素酶的添加量加入总量为1%的两种酶,在料液比1:50,pH=5的条件下提取2h,沸水浴灭酶10min后,离心过滤得滤渣和滤液(离心机参数:4000r/min,25min)。接着将滤液进行减压浓缩后,热风干燥/冷冻干藻/喷雾干燥得到海带水提物。
2)海带多肽:取步骤1)滤渣加入原料重2%的复合蛋白酶,在料液比1:50,pH=5-8的条件下提取2h,沸水浴灭酶10min,离心过滤后得到的滤液同样进行减压浓缩后,热风干燥/冷冻干藻/喷雾干燥得到海带多肽。
3)海带可溶性、不溶性膳食纤维:向步骤2)过滤得到的滤渣中加入1%的无水碳酸钠,以1:50料液比,60℃提取2h。离心过滤得滤渣放入烘箱进行烘干,得海带不可溶性膳食纤维;离心过滤得滤液以1:4的比例加入乙醇醇沉8h,烘干的醇沉物的为可溶性膳食纤维。
上述海带各活性物质所得重量与得率(以百分数计)由含量百分比如表1,除不可溶膳食纤维外,海带水提物中得率最高。
表1海带活性物质得率
应用例1
取25%海带香菇混合物(海带水提物:海带多肽:香菇水提物:香菇多肽=1:1:1:1,其中,海带水提物、海带多肽均采用实施例1方案制得)加入40%蒸馏水与15%盐混合后,分别加入20%曲料搅拌均匀,置于30n℃条件下保温发酵40d。发酵过程中,前3d每天搅拌一次;3-9d,每3d搅拌一次,10-40d,每5d搅拌一次。发酵40d后,四层纱布过滤,然后4000r/min离心25min,再用双层滤纸进行过滤,最后在90℃加热20min进行灭菌,得到海带香菇酱油。
上述香菇水提物及香菇多肽的制备方法如下:
a)香菇水提物:将洗净后的香菇进行干燥,粉碎后得到香菇粉末,按料液比1:30,超声功率400w,pH=5.5,温度90℃、超声2h后,离心过滤后取上清液,通过旋蒸、冻干后即为香菇水提物;
b)香菇多肽:将步骤a)中过滤后的残渣以料液比1:30,3%的复合酶(复合酶中果胶酶占66%,纤维素酶占34%)添加量,超声功率400w,pH=5.5,温度60℃,超声2h后过滤;过滤后的残渣再以料液比1:30、1.2%复合蛋白酶添加量,pH=9,温度50℃,超声2h后过滤;将两次获得的上清液进行混合,通过旋蒸、冻干后即为香菇多肽。
将海带香菇酱油制备例的酱油进行了各种营养成分的检测,并组织10名资深调味品工程师对其感观鉴评,1-10分为评分标准,10分为最好。结果见表2。
表2本发明制备的酱油检测数据
从上表数据可以看出,本发明制备的海带香菇酱油的口感明显优于普通酱油。
应用例2
按配方小麦粉20-40%、苦荞粉3-10%、燕麦粉2-5%、青稞粉2-10%、黑小麦粉2-10%、藜麦粉2-10%、海带可溶性膳食纤维和不可溶性膳食纤维(采用实施例1方案制得)5-15%、香菇可溶性膳食纤维和不可溶性膳食纤维5-15%、黄豆粉1-5%、谷朊粉3-15%、魔芋粉2-8%、食用盐1.5%、食用碱0.5%、余量为水,进行加料混合;25℃和面10min后,将面絮放入湿度85%,温度35℃的醒发箱中熟化30min;之后将面团在压面机中通过反复压片至表面光滑并用切刀切成2mm的圆面条,室温晾干并切成20cm长,制得海带香菇降脂面条。
上述香菇可溶性膳食纤维和不可溶性膳食纤维的制备方法如下:
S1:将洗净后的香菇进行干燥,粉碎后得到香菇粉末,按料液比1:30,超声功率400w,pH=5.5,温度90℃、超声2h后,离心过滤后取残渣;
S2:将S1中过滤后的残渣以料液比1:30,3%的复合酶添加量,超声功率400w,pH=5.5,温度60℃,超声2h后过滤;
S3:将S2中过滤后的残渣再以料液比1:30、1.2%复合蛋白酶添加量,pH=9,温度50℃,超声2h后过滤;
S4:将S3过滤后的残渣烘干,得到香菇可溶性膳食纤维和不可溶性膳食纤维。
对海带香菇降脂面条功能进行试验。通过小鼠实验研究海带香菇降脂面条的降脂功效,具体操作如下:
1)糖脂代谢紊乱模型的构建及分组
购置一批ICR小鼠,体重20-22g,在50~70%湿度和25℃温度下,一天光照12h适应一周后,进行分组,分别为空白组(N)、高糖高脂模型组(M)和海带香菇降脂面条组。其中空白组给予普通饲料,模型组和实验组给予高糖高脂饲料(猪油15%、蔗糖15%、胆固醇1%、蛋黄粉10%、胆盐0.2%、基础饲料58.8%),造模开始每周测定体重,进食量(换算热量),饮水量,每周收集每组粪便。术前12h禁食,清理垫料。将实验组按照体重值相近的原则进行分组,分为以下3组:N(普通饲料),M(高糖高脂饲料),L(面条配方的饲料),每组10只小鼠。
2)海带香菇降脂面条对小鼠摄食量的影响
如图1所示,通过每天定时检测小鼠的进食量,其中L组的食用量最少,L的纤维含量较高,膳食纤维增加进食后饱腹感可减少能量摄入。
3)海带香菇降脂面条对小鼠体重的影响
如图2所示,饲喂6周后,各组小鼠体重均有所增加,但L组小鼠的体重增长幅度较缓,综上所述,面条直接喂养小鼠对肥胖有一定的预防效果。
通过本发明应用例可以看出,海带香菇降脂面条在改善高脂饲料喂养诱导的糖脂代谢紊乱模型降脂方面有积极作用,在降脂功能性产品开发方面具有很好的应用前景。
综上,本发明实现了海带的高效综合利用,得到了多种产物,提高了海带的综合附加值,同是降低了废弃物产生,减轻了环保压力。本发明提供的种海带生物活性物质绿色连续制备方法,具有高提取率、高活性,无污染、高原料利用率等优点,把海带“吃干榨净”。
海带香菇酱油制备采用香菇和海带加工产物,使酱油鲜香浓郁,同时又补充钙、锌等矿物质,是兼具营养功效和独特风味。
海带香菇降脂面条口感好,营养全面,通过添加自制的营养添加剂,使面条的口味、口感有了显著的改善,制得的面条具有耐煮,爽口细滑,长期食用可以起到降脂、降压、护肝、防便秘的功效,起到食疗保健的功效。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (10)
1.一种海带综合利用的方法,其特征在于,包括:
1)原料海带经超微粉碎机粉碎、过筛,备用;
2)取海带粉用50-90℃水作为提取溶剂,加入总量0.5-3%的复合酶,在料液比1:40-80,pH=5-8的条件下提取2-6h;
3)沸水浴灭酶10min后,离心过滤得滤渣和滤液,滤液进行减压浓缩后干燥得到海带水提物;
5)取步骤3)中的滤渣加入原料重量0.5-3%的复合蛋白酶,在料液比1:40-80,pH=5-8的条件下提取2-6h;
6)沸水浴灭酶10min后,离心过滤得滤渣和滤液,得到的滤液减压浓缩后干燥得到海带多肽;
7)取步骤6)得到的滤渣加入0.5-3%的无水碳酸钠,以1:40-80料液比,55-95℃提取2-6h;
8)离心过滤,将滤渣放入烘箱进行烘干得海带不可溶性膳食纤维,将滤液以1:4的比例加入乙醇醇沉8h,烘干的醇沉物的为海带可溶性膳食纤维。
2.根据权利要求1所述的一种海带综合利用的方法,其特征在于,步骤1)中过40-200目筛。
3.根据权利要求1所述的一种海带综合利用的方法,其特征在于,步骤2)中复合酶包括果胶酶与纤维素酶,所述果胶酶与纤维素酶的质量比为1:2。
4.根据权利要求1所述的一种海带综合利用的方法,其特征在于,步骤3)、步骤6)与步骤8)中离心转速为4000r/min,离心时间为25min。
5.根据权利要求1所述的一种海带综合利用的方法,其特征在于,步骤3)与步骤6)中的干燥方式选用热风干燥或冷冻干藻或喷雾干燥中的任意一种。
6.一种如权利要求1~5任意一项所述海带综合利用的方法所制得的海带水提物、海带多肽、海带可溶性和不溶性膳食纤维在制备海带香菇酱油、海带香菇降脂面条中的应用。
7.根据权利要求6所述的应用,其特征在于,所述海带香菇酱油的制备方法,包括:
取10-35%海带香菇混合物加入30-40%蒸馏水与15-20%盐混合后,分别加入20-30%曲料搅拌均匀,置于30-40℃条件下保温发酵40d;其中,所述海带香菇混合物包括海带水提物、海带多肽、香菇水提物、香菇多肽,所述海带水提物、海带多肽、香菇水提物、香菇多肽的质量比为1:1:1:1;
发酵过程中,前3d每天搅拌一次;3-9d,每3d搅拌一次,10-40d,每5d搅拌一次;
发酵40d后,四层纱布过滤,然后4000r/min离心25min,再用双层滤纸进行过滤,最后在90℃加热20min进行灭菌,得到海带香菇酱油。
8.根据权利要求6所述的应用,其特征在于,所述海带香菇降脂面的制备方法,包括:
按配方小麦粉20-40%、苦荞粉3-10%、燕麦粉2-5%、青稞粉2-10%、黑小麦粉2-10%、藜麦粉2-10%、海带可溶性膳食纤维和不可溶性膳食纤维5-15%、香菇可溶性膳食纤维和不可溶性膳食纤维5-15%、黄豆粉1-5%、谷朊粉3-15%、魔芋粉2-8%、食用盐1.5%、食用碱0.5%、余量为水,进行加料混合;
25℃和面10min后,将面絮放入湿度85%,温度35℃的醒发箱中熟化30min;
之后将面团在压面机中通过反复压片至表面光滑并用切刀切成2mm的圆面条,室温晾干并切成20cm长。
9.根据权利要求7所述的应用,其特征在于,所述香菇水提物及香菇多肽的制备方法如下:
a)香菇水提物:将洗净后的香菇进行干燥,粉碎后得到香菇粉末,按料液比1:30,超声功率400w,pH=5.5,温度90℃、超声2h后,离心过滤后取上清液,通过旋蒸、冻干后即为香菇水提物;
b)香菇多肽:将步骤a)中过滤后的残渣以料液比1:30,3%的复合酶添加量,超声功率400w,pH=5.5,温度60℃,超声2h后过滤;
过滤后的残渣再以料液比1:30、1.2%复合蛋白酶添加量,pH=9,温度50℃,超声2h后过滤;
将两次获得的上清液进行混合,通过旋蒸、冻干后即为香菇多肽;
所述复合酶中果胶酶占66%,纤维素酶占34%。
10.根据权利要求8所述的应用,其特征在于,所述香菇可溶性膳食纤维和不可溶性膳食纤维的制备方法如下:
S1:将洗净后的香菇进行干燥,粉碎后得到香菇粉末,按料液比1:30,超声功率400w,pH=5.5,温度90℃、超声2h后,离心过滤后取残渣;
S2:将S1中过滤后的残渣以料液比1:30,3%的复合酶添加量,超声功率400w,pH=5.5,温度60℃,超声2h后过滤;
S3:将S2中过滤后的残渣再以料液比1:30、1.2%复合蛋白酶添加量,pH=9,温度50℃,超声2h后过滤;
S4:将S3过滤后的残渣烘干,得到香菇可溶性膳食纤维和不可溶性膳食纤维。
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