CN104256407A - 一种功能性纳豆咀嚼片及其生产工艺 - Google Patents
一种功能性纳豆咀嚼片及其生产工艺 Download PDFInfo
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Abstract
本发明涉及一种功能性纳豆咀嚼片及其生产工艺,属于农产品深加工技术领域,其特征是以富含γ-氨基丁酸(GABA)的新鲜胚芽大豆为原料,接种枯草芽孢杆菌,经发酵制得纳豆,再经冷冻干燥、制粉后,添加苹果粉、番茄粉、猕猴桃粉,然后经复配、制软材、造粒、干燥、压片、灭菌和包装工序,制得色泽嫩黄、清脆爽口的功能性纳豆咀嚼片。本方法工艺简单,工业化程度高,生产成本低,纳豆味轻,且在纳豆发酵过程中形成纳豆激酶的同时,还使GABA得到进一步富集。本发明生产的功能性纳豆咀嚼片对人体具有降低血压、改善脑机能、抗惊厥、预防和治疗癫痫等功能,并且能够激活血液中的纳豆激酶,从而溶解血栓,预防和治疗心脑血管疾病,是一种休闲型保健食品。
Description
技术领域
本发明涉及一种功能性纳豆咀嚼片及其生产工艺,属于农产品深加工技术领域。
背景技术
纳豆是盛行于日本的一种功能性保健食品,被认为是日本人长寿的秘方。通常情况下,纳豆含水分61.8%、粗蛋白19.26%、粗脂肪8.17%、碳水化合物6.09%、粗纤维2.2%、灰分1.86%。与原料大豆相比,纳豆中的蛋白质部分可溶并在纳豆菌及其关联细菌的发酵下生成多肽、氨基酸以及纳豆激酶、多种酵素、抗菌物质、黏蛋白和多种维生素等营养物质,具有溶解血栓、调节血压血脂、预防粥状动脉硬化、调节肠胃、防止骨质疏松等功能[鞠洪荣“纳豆的保健性与制作方法”《中国酿造》2000(6):6~8]。摄入活纳豆菌能够调节肠道菌群平衡,预防痢疾、肠炎和便秘;纳豆发酵产生的黏性物质可覆在胃肠道粘膜表面,起到保护胃肠与解酒的作用;纳豆激酶具有溶血栓作用。纳豆虽然具有保健作用,但在食用上还存在口感差、氨味大等缺陷,阻碍了中国消费者普及食用。
γ-氨基丁酸(GABA)是一种非蛋白质氨基酸,广泛存在于动植物体内,是人体中枢神经***中重要的抑制性神经递质,具有降低血压、改善脑部机能、抗惊厥、预防和治疗癫痫、抗疲劳、预防老年痴呆等功能,国家***已于2009年9月27日批准为新资源食品。人体缺乏GABA时产生焦躁不安、疲劳、忧郁、失眠等症状,虽然GABA可由脑部的Glu在GAD的作用下转化而成,但是随着年龄的增长及生活压力加剧,人体合成GABA数量减少,难于满足身体需求。
大豆在逆境条件下发芽能够富集GABA,使其含量达到1~5mg/gDW。另据报道,发酵类大豆食品中GABA含量普遍高于其他大豆食品,表明发酵能够进一步提高大豆中GABA含量。
本发明将富含GABA和纳豆激酶的纳豆粉、苹果粉、番茄粉、猕猴桃粉等混合制成功能性纳豆咀嚼片。产品中含有的GABA和纳豆激酶对人体健康具有协同作用,可提升各成分单独使用的效果,扩大其应用范围。
本发明的咀嚼片具有分散状态佳、崩解时间短、吸收快、生物利用度高,食用方便、便于运输等优点,添加辅料及增味剂能够掩盖原料的气味,现在保健性咀嚼片正受到人们的青睐,本发明的功能性纳豆咀嚼片在保健品行业具有较大的发展空间。
发明专利以纳豆、蓝莓、松针、芸豆、葛根等复配(中国专利申请号201310314570.3,公开日为2013年11月22日),以纳豆、维生素、二十二碳六烯酸、糖等复配(中国专利申请号201010128131.X,公开日为2010年7月28日)制成咀嚼片,两者都是通过添加其它功能性物质来提高保健作用,其药效在混合后难以保证且成本高。
本发明以普通大豆为原料,经发芽富集GABA,然后制成纳豆,不仅能提供多种功能性物质,且达到1+1>2的功效,同时添加水果粉能改善产品口味。以本发明产品的配方为特征,确定多项关键词,查阅科技文献、专利文献和国家药品批准文献,均未见同类报道。
发明内容
本发明提供一种功能性纳豆咀嚼片及其生产工艺,产品中富含GABA和纳豆激酶等生物活性成分。
技术问题:
本发明的目的在于,将富含GABA和纳豆激酶的纳豆粉与水果粉、风味剂、粘结剂和润滑剂等混合,制成咀嚼片。这种咀嚼片经咬碎后再吞服,崩解程度大,不仅有利于其有效成分被吸收,加快起效时间,而且口感好,携带、食用方便。
技术方案:
本发明是以富含GABA和纳豆激酶的纳豆粉为主要基料,添加苹果粉、番茄粉、猕猴桃粉,经复配、制软材、造粒、干燥、压片和包装工序,制得外观光洁、色泽嫩黄、清脆爽口、具有保健功能的纳豆咀嚼片。
产品基础配方:
纳豆冻干粉30~50%、苹果粉5~30%、番茄粉5~30%、猕猴桃粉5~30%、山梨糖醇5~20%、木糖醇5~20%、甘露糖醇0~20%、麦芽糊精0~20%、食用香精0~1%。
生产工艺:
(1)GABA富集:采用公知的大豆发芽富集GABA的方法,大豆在低氧低温条件下胁迫发芽,获得富含GABA的新鲜胚芽大豆;
(2)纳豆生产:富含GABA的胚芽大豆去皮后,在100~115℃蒸煮15~40min,按重量比(w/w)接种4~10%的纳豆枯草芽孢杆菌,于30~37℃发酵20~30h,4℃下后熟18~24h;
(3)冻干与粉碎:采用公知的冷冻升华干燥方法,对富含GABA和纳豆激酶的胚芽大豆进行真空冷冻干燥,然后过150~180目筛,含水量在5%以下;
(4)辅料处理与混料:山梨糖醇、甘露糖醇、木糖醇、麦芽糊精分别经粉碎机粉碎后过100目筛,按纳豆冻干粉30~50%、苹果粉5~30%、番茄粉5~30%、猕猴桃粉5~30%、山梨糖醇5~20%、木糖醇5~20%、甘露糖醇0~20%、麦芽糊精0~20%、食用香精0~1%的比例(w/w)在混料机中混合均匀;
(5)压片:混料采用公知的方法经制软材、造粒、干燥,在干燥颗粒中加入其重量的0.1%~0.2%硬脂酸镁作为润滑剂,混合均匀,置于压片机中压片;
(6)包装:压制的片剂用避光材料包装,可以是板式或瓶装。
有益效果:
本发明以富含GABA和纳豆激酶的纳豆粉为主要基料,添加苹果粉、番茄粉、猕猴桃粉,经复配、制软材、造粒、干燥、压片、灭菌和包装工序,制得外观光洁、色泽嫩黄、清脆爽口的纳豆咀嚼片。本发明所述的纳豆粉咀嚼片生产工艺具有以下特点:
(1)本发明生产的咀嚼片富含GABA和纳豆激酶等功能成分,有溶血栓、降血糖、降血压、降血脂、抗氧化、改善细胞营养等功效。
(2)本发明中添加的苹果粉、番茄粉、猕猴桃粉等水果粉能改善纳豆咀嚼片风味,增强咀嚼片溶血栓、降血压等功效。
(3)本发明所生产的纳豆咀嚼片风味各异、形状多种、且营养合理、保健功能突出、携带与食用方便,是一种休闲型保健食品。
具体实施方式
产品基础配方:纳豆冻干粉30~50%、苹果粉5~30%、番茄粉5~30%、猕猴桃粉5~30%、山梨糖醇5~20%、木糖醇5~20%、甘露糖醇0~20%、麦芽糊精0~20%、食用香精0~1%。
实施例1:
富含GABA的胚芽大豆去皮后,在100℃蒸煮40min,按重量比(w/w)接种4%的纳豆枯草芽孢杆菌,于30℃发酵30h,4℃下后熟18h制得纳豆冻干粉。按原味型咀嚼片中成分及其质量百分比,称取纳豆冻干粉45%,苹果粉15%、番茄粉13%、猕猴桃粉13%、山梨糖醇5%、木糖醇5%、麦芽糊精4%,充分混合,边搅拌边加80%的乙醇水溶液制软材;将所制软材投于造粒机内用20目筛造粒,并将湿粒置于50℃干燥箱内,干燥至含水量5%以下;将烘干颗粒取出,冷却至室温,加0.1%的硬脂酸镁,混合均匀,在环境相对湿度50%的条件下,按每片1g标准压片;将压好片剂包装,制得。
实施例2:
富含GABA的胚芽大豆去皮后,在105℃蒸煮30min,按重量比(w/w)接种6%的纳豆枯草芽孢杆菌,于35℃发酵24h,4℃下后熟20h制得纳豆冻干粉。称取纳豆冻干粉40%,苹果粉15%、番茄粉20%、猕猴桃粉10%、山梨糖醇8%、木糖醇5%、甘露糖醇2%,充分混合,边搅拌边加75%的乙醇水溶液制软材;将所制软材投于造粒机内用20目筛造粒,将湿粒置于45℃干燥箱内,干燥至含水量5%以下;将烘干颗粒取出,冷却至室温,加0.15%的硬脂酸镁,混合均匀,在环境相对湿度50%的条件下,按每片1g标准压片;将压好片剂包装,制得。
实施例3:
富含GABA的胚芽大豆去皮后,在115℃蒸煮20min,按重量比(w/w)接种8%的纳豆枯草芽孢杆菌,于37℃发酵20h,4℃下后熟24h制得纳豆冻干粉。称取纳豆冻干粉35%、苹果粉5%、番茄粉5%、猕猴桃粉30%、山梨糖醇6%、木糖醇6%、甘露糖醇7%、麦芽糊精5%、食用香精1%,充分混合,边搅拌边加70%的乙醇水溶液制软材;将所制软材投于造粒机内用20目筛造粒,将湿粒置于40℃干燥箱内,干燥至含水量5%以下;将烘干颗粒取出,冷却至室温,加0.2%的硬脂酸镁,混合均匀,在环境相对湿度50%的条件下,按每片1g标准压片;将压好片剂包装,制得。
以上详细说明了本发明的实施方式,但这只是为了便于理解而举的实例,不应被视为是对本发明范围的限制。同样,任何所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换,但所有这些改变或替换都应属于本发明的权利要求的保护范围。
Claims (2)
1.一种功能性纳豆咀嚼片生产工艺,其特征在于:以富含γ-氨基丁酸(GABA)和纳豆激酶的纳豆粉为主要基料,添加苹果粉、番茄粉、猕猴桃粉,经复配、制软材、造粒、干燥、压片、灭菌和包装工序,制得,具体包括以下工序:
(1)GABA富集:采用公知的大豆发芽富集GABA的方法,大豆在低氧低温条件下胁迫发芽,获得富含GABA的新鲜胚芽大豆;
(2)纳豆生产:富含GABA的胚芽大豆去皮后,在100~115℃蒸煮15~40min,按重量比(w/w)接种4~10%的纳豆枯草芽孢杆菌,于30~37℃发酵20~30h,4℃下后熟18~24h;
(3)冻干与粉碎:采用公知的冷冻干燥方法,对富含GABA和纳豆激酶的胚芽大豆进行真空冷冻干燥脱水,然后粉碎过150~180目筛,含水量在5%以下;
(4)辅料处理与混料:山梨糖醇、甘露糖醇、木糖醇、麦芽糊精分别经粉碎机粉碎后过100目筛,按纳豆冻干粉30~50%、苹果粉5~30%、番茄粉5~30%、猕猴桃粉5~30%、山梨糖醇5~20%、木糖醇5~20%、甘露糖醇0~20%、麦芽糊精0~20%、食用香精0~1%的比例(w/w)在混料机中混合均匀;
(5)压片:混料采用公知的方法经制软材、造粒、干燥,在干燥颗粒中加入其重量的0.1%~0.2%硬脂酸镁作为润滑剂,混合均匀,置于压片机中压片。
2.根据权利要求1所述,生产的一种功能性纳豆咀嚼片产品其特征在于:口味为水果味,形状为扁圆形、三角形、长椭圆形,产品中GABA含量为2.0~10.0mg/g、纳豆激酶活力为1200~2000U。
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