CN103549378A - 一种功能蛋白酱的制备方法 - Google Patents
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Abstract
本发明公开了一种功能蛋白酱的制备方法,其特征是由以下各步骤制成:把可食用油料物质或提取油脂后以蛋白质为主的剩余的可食用油料物质20—80重量份,加水20—80份重量份,磨浆后备用;再添加功能性物质白藜芦醇0.01—1重量份,葛根黄酮0.01—1重量份,维生素E0.01—1重量份,有机锌0.01—1重量份;添加稳定剂食用胶0.1—2重量份,大豆磷脂0.1—2重量份;添加盐0—3重量份,甜味剂0—10重量份,防腐剂0.02—0.1重量份;再混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。本发明充分利用了提取油脂后的以油料蛋白质为主的剩余的物质,既避免了有限资源的浪费,又开发了对中老年人心脑血管健康有食疗效果的食品,一举两得。
Description
技术领域
本发明属于粮油食品加工技术领域,具体涉及一种功能蛋白酱的制备方法。
背景技术
一些油脂生产厂家把提取油脂后的高蛋白物质丢弃或当作饲料,浪费了高品质的稀缺的食品资源,实在可惜,为了充分利用这些食用资源,把提取油脂后的高蛋白物质加工为可降血脂血压的功能性蛋白酱,就显得十分必要。
发明内容
本发明的目的在于针对上述现有技术的不足,提供一种功能蛋白酱的制备方法。
本发明技术方案:
一种功能蛋白酱的制备方法,由以下各步骤制成:
(1)把可食用油料物质或提取油脂后以蛋白质为主的剩余的可食用油料物质20—80重量份,加水20—80份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01—1重量份,葛根黄酮(葛根素)0.01—1重量份,维生素E0.01—1重量份,有机锌0.01—1重量份;添加稳定剂食用胶0.1—2重量份,大豆磷脂0.1—2重量份;添加盐0—3重量份,甜味剂0—10重量份,防腐剂0.02—0.1重量份;
(3 ) 把(1)和(2)的制得物混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
优选:
所述剩余的可食用油料物质40—70重量份,加水30—60重量份。
所述剩余的可食用油料物质为榛子、松子、扁桃、腰果、小麦胚芽、核桃、杏仁、芝麻、花生、瓜子、葵花籽、豆类、玉米胚芽经提取油脂后的以蛋白质为主的物质。
所述剩余的可食用油料物质为经压榨提取油脂后的以蛋白质为主的物质。
所述有机锌优选葡萄糖酸锌或油酸锌。
把榛子、松子、扁桃、腰果、小麦胚芽、核桃、杏仁、芝麻、花生、瓜子、葵花籽、豆类、玉米胚芽提取的油脂和它们提取油脂后以蛋白质为主的剩余的可食用油料物质制备的功能蛋白酱,先单独包装后,再组合包装在一起,组合为礼盒产品销售, 配以食用方法说明书。
把3种或3种以下的油脂和它们提取油脂后以蛋白质为主的剩余的可食用油料物质制备的功能蛋白酱,先单独包装后,再组合包装在一起,组合为礼盒产品销售, 配以食用方法说明书。
本发明中:
葛根黄酮在防治心脑血管***疾病方面有着广泛的应用,降血压、降血脂作用明显,葛根黄酮对高血压引起的头痛、头晕、项强、耳鸣等症状有明显疗效,尤以缓解头痛为项强;
白藜芦醇是一种天然的抗氧化剂,可降低血液粘稠度,抑制血小板凝结和血管舒张,保持血液畅通,可预防癌症的发生及发展,具有抗动脉粥样硬化和冠心病,缺血性心脏病,高血脂的防治作用。它们的组合,对防治心脑血管***疾病有积极明显的效果; 随 着 我 国社会的老龄化,心脑血管疾病呈现发病率逐年上升及年龄逐年下降的趋势,已成为严重威胁人类健康的主要疾病之一,越来越受到人们的重视。
本发明充分利用了提取油脂后的以油料蛋白质为主的物质,既避免了有限资源的浪费,又开发了对中老年人心脑血管健康有食疗效果的食品,一举两得。本发明中所有的原料必须符合食品级用料,符合相关的使用标准。
具体实施方式
本发明通过下面的实施例可以对本发明作进一步的描述,然而,本发明的范围并不限于下述实施例。
实施例1
芝麻蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的芝麻55重量份,加水45份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.02重量份、葛根黄酮0.02重量份、维生素E0.02重量份、有机锌0.02重量份;添加稳定剂果胶0.1重量份、大豆磷脂0.2重量份;添加甜味剂4重量份和防腐剂0.05重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例2
核桃蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的核桃45重量份,加水55份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂明胶0.2重量份、大豆磷脂0.4重量份;添加盐1重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例3
花生蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的花生60重量份,加水40份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂果胶0.1重量份、大豆磷脂0.4重量份;添加蔗糖5重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例4
榛子蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的榛子40重量份,加水60份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂果胶0.1重量份、大豆磷脂0.4重量份;添加食盐2重量份和防腐剂0.05重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例5
腰果蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的腰果40重量份,加水60份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂明胶0.2重量份、大豆磷脂0.4重量份;添加蔗糖5重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例6
小麦胚芽蛋白酱的制备方法:
(1)直接把小麦胚芽(它含油少)45重量份,加水55份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂果胶0.2重量份、大豆磷脂0.4重量份;添加盐1重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例7
花生蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的花生40重量份,加水60份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂明胶0.2重量份、大豆磷脂0.4重量份;添加蔗糖5重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例8
扁桃蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的扁桃45重量份,加水55份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂果胶0.2重量份、大豆磷脂0.4重量份;添加盐1重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例9
松子蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的松子55重量份,加水45份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.02重量份、葛根黄酮0.02重量份、维生素E0.02重量份、有机锌0.02重量份;添加稳定剂果胶0.1重量份、大豆磷脂0.2重量份;添加甜味剂4重量份和防腐剂0.05重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例10
葵花籽蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的葵花籽55重量份,加水45份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.02重量份、葛根黄酮0.02重量份、维生素E0.02重量份、有机锌0.02重量份;添加稳定剂明胶0.1重量份、大豆磷脂0.2重量份;添加甜味剂4重量份和防腐剂0.05重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后单独包装。
实施例11
杏仁蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的杏仁35重量份,加水65份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂果胶0.2重量份、大豆磷脂0.4重量份;添加盐1重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例12
瓜子仁蛋白酱的制备方法:
(1)把提取油脂后以蛋白质为主的瓜子仁40重量份,加水60份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂明胶0.2重量份、大豆磷脂0.4重量份;添加盐1重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例13
黑豆蛋白酱的制备方法:
(1)直接把黑豆(它含油少)45重量份,加水55份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂果胶0.2重量份、大豆磷脂0.4重量份;添加盐1重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例14
玉米胚芽蛋白酱的制备方法:
(1)直接把玉米胚芽(它含油少)40重量份,加水60份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01重量份、葛根黄酮0.03重量份、维生素E0.03重量份、有机锌0.01重量份;添加稳定剂果胶0.2重量份、大豆磷脂0.4重量份;添加盐1重量份和防腐剂0.06重量份;
(3 ) 把(1)和(2)混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
实施例15 礼盒中装有玉米油,芝麻油各1000毫升;玉米胚芽蛋白酱,芝麻蛋白酱各1000克;先单独包装后,再组合包装在礼盒中,配以食用方法说明书。
实施例16 礼盒中装有松子油,腰果油,花生油各1000毫升;松子蛋白酱,腰果蛋白酱,花生蛋白酱各1000克;先单独包装后,再组合包装在礼盒中,配以食用方法说明书。
Claims (7)
1.一种功能蛋白酱的制备方法,其特征是由以下各步骤制成:
(1)把可食用油料物质或提取油脂后以蛋白质为主的剩余的可食用油料物质20—80重量份,加水20—80份重量份,磨浆后备用;
(2)在(1)的浆料中添加功能性物质白藜芦醇0.01—1重量份,葛根黄酮(葛根素)0.01—1重量份,维生素E0.01—1重量份,有机锌0.01—1重量份;添加稳定剂食用胶0.1—2重量份,大豆磷脂0.1—2重量份;添加盐0—3重量份,甜味剂0—10重量份,防腐剂0.02—0.1重量份;
(3 ) 把(1)和(2)的制得物混合后加热煮沸或者巴氏杀菌后,经均质机均质为稳定的蛋白酱胶体后包装。
2.根据权利要求1所述的一种功能蛋白酱的制备方法,其特征是所述剩余的可食用油料物质40—70重量份,加水30—60重量份。
3.根据权利要求1或2所述的一种功能蛋白酱的制备方法,其特征是所述剩余的可食用油料物质为榛子、松子、扁桃、腰果、小麦胚芽、核桃、杏仁、芝麻、花生、瓜子、葵花籽、豆类、玉米胚芽经提取油脂后的以蛋白质为主的物质。
4.根据权利要求1或2所述的一种功能蛋白酱的制备方法,其特征是所述剩余的可食用油料物质为经压榨提取油脂后的以蛋白质为主的物质。
5.根据权利要求1或2所述的一种功能蛋白酱的制备方法,其特征是所述有机锌优选葡萄糖酸锌或油酸锌。
6.根据权利要求3所述一种功能蛋白酱的制备方法,其特征是把榛子、松子、扁桃、腰果、小麦胚芽、核桃、杏仁、芝麻、花生、瓜子、葵花籽、豆类、玉米胚芽提取的油脂和它们提取油脂后以蛋白质为主的剩余的可食用油料物质制备的功能蛋白酱,先单独包装后,再组合包装在一起,组合为礼盒产品销售, 配以食用方法说明书。
7.根据权利要求6所述一种功能蛋白酱的制备方法,其特征是把3种或3种以下的油脂和它们提取油脂后以蛋白质为主的剩余的可食用油料物质制备的功能蛋白酱, 先单独包装后,再组合包装在一起,组合为礼盒产品销售, 配以食用方法说明书。
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