CN106173739A - 一种以米糠为原料制备水溶性膳食纤维饮料的方法 - Google Patents
一种以米糠为原料制备水溶性膳食纤维饮料的方法 Download PDFInfo
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Abstract
本发明公开了一种以米糠为原料制备水溶性膳食纤维饮料的方法,属于食品加工技术领域。该方法具体包括预处理、脱脂、酶解、配料、灭活等步骤。与现有技术相比,该方法以谷物加工后的副产品米糠为原料制备水溶性膳食纤维饮料,大大提高了米糠的利用率,为米糠资源化利用增加了一条新的途径;制备而得的饮料具有高水溶性膳食纤维,具有增加饱腹感、预防便秘、降血糖、降血脂和抗癌等功效;工艺简单,效率高,成本低,适宜大规模工业化生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种以米糠为原料制备水溶性膳食纤维饮料的方法。
背景技术
随着世界经济和工业的高速发展,人民生活水平大幅度提高,饮食日趋精细,因营养过剩和营养失调而产生的种种文明病,如糖尿病、心脑血管病、肥胖症、肠道癌、便秘等严重影响人类健康。因此具有调节人体机能、防止疾病和促进健康的功能性食品已经备受关注。膳食纤维作为第七大营养素具有突出的保健功能,也逐渐成为营养学家关注的热点。膳食纤维可按溶解性分为水溶性膳食纤维和水不溶性膳食纤维两大类。膳食纤维按来源分又可分为大豆膳食纤维、玉米膳食纤维、麦麸膳食纤维等。水溶性膳食纤维的主要功能是可减少血液中的胆固醇水平,调节血糖水平,从而降低心脏病的危险,改善糖尿病,其来源主要是水果、蔬菜、大豆和燕麦等,它包括果胶等亲水胶体物质和部分半纤维素。水不溶性膳食纤维主要功能是膨胀,可以调节肠的功能,防止便秘,保持大肠健康,它主要包括纤维素、木质素和部分半纤维素等。
西方发达国家早在70年代就着手对膳食纤维的研究与开发,美、英、德、法已形成一定产业规模,并在食品市场占有一席之地。日本80年代后期利用可溶性膳食纤维制成的饮料包括碳酸饮料、乳酸饮料及果汁等。国外已研究的膳食纤维主要有6大类:谷物、豆类、果蔬、微生物多糖及其他天然纤维和合成、半合成纤维,计30多个品种,其中实际应用于生产已有10余种。目前,我国对膳食纤维在食品中的应用也有广泛的研究。尤其在饮料和乳制品中的应用,我国已经生产液态膳食纤维牛奶及其相关液态产品的专利,并指出膳食纤维在液态牛奶中的添加量为7.22-22.4kg/t。部分研究学者将膳食纤维添加到酸奶酪中,大大改变了酸奶酪的口感及流变特性。
米糠、麦麸、玉米皮及豆类皮渣等是谷物加工的副产品,膳食纤维含量丰富,具有增加饱腹感、预防便秘、降血糖、降血脂和抗癌等功效,是重要的膳食纤维来源。从目前公开的专利及相关非文献看,应用谷物、豆类、果蔬等加工废弃料制作膳食纤维饮料的文献报道较少。
稻谷是我国第1大粮食品种.目前年产2.06亿t左右。占全国粮食总产量的42%。世界上稻谷产量占粮食总产量的37%。稻谷在加工成精米的过程中要去掉外壳和占总重10%左右的果皮、种皮、外胚乳、糊糊层和胚,传统的米糠也就是现行国家标准米糠主要是由果皮、种皮、外胚乳、糊粉层和胚加工制成的。由于加工米糠的原料和所采用的加工技术不同.米糠的组成成分并不完全一样。一般来说,米糠中平均含蛋白质15%,脂肪16%-22%,糖3%-8%,水分10%,热量大约为125.1KJ/g。脂肪中主要的脂肪酸大多为油酸、亚油酸等不饱和脂肪酸,并含高量维生素、植物醇、膳食纤维、氨基酸及矿物质等。因此,利用米糠制备含有丰富水溶性膳食纤维的功能性饮料具有很大的潜能和重大意义。
发明内容
针对现有技术的不足,本发明提供了一种以米糠为原料制备水溶性膳食纤维饮料的方法。
本发明所述以米糠为原料制备水溶性膳食纤维饮料的方法,包括以下步骤:
1)前处理:将米糠除杂、粉碎,过100目筛,得米糠细粉;
2)脱脂:取米糠细粉,加入米糠细粉体积3-6倍的正己醇,于温度为40-60℃的条件下浸提1-3h,过滤分离得到滤液和滤渣,将滤渣干燥,得脱脂物料;
3)酶解:取脱脂物料,加入脱脂物料体积10-20倍的蒸馏水,调节pH=5.5-6.5,加入脱脂物料重量1-5%的蛋白酶,于温度为30-50℃的超声波条件下酶解30-60min,过滤分离得到滤液和滤渣;取滤渣,加入滤渣体积10-20倍的蒸馏水,调节pH=4.0-5.0,加入滤渣重量3-8%的纤维素酶,于温度为30-50℃的超声波条件下酶解30-60min,过滤分离得到滤液和滤渣;将两次滤液合并,得酶解液;
4)配料:取酶解液,加入甜味剂、矫味剂和食用水,于100-120 Mpa的超高压下均质,分离不溶物,得饮料原液;
5)灭活:取饮料原液,于温度为95-105℃的条件下蒸气灭活8-15min,冷却至室温,即可所述水溶性膳食纤维饮料。
作为本发明的进一步说明,所述甜味剂选自蔗糖、三氯蔗糖、甜菊糖,添加量为酶解液重量的0.1-3%。
作为本发明的进一步说明,所述矫味剂选自柠檬酸钠、甜橙香精,添加量为酶解液重量的0.1-3%。
与现有技术相比,本发明达到的有益效果是:
1)本发明以谷物加工后的副产品米糠为原料制备水溶性膳食纤维饮料,大大提高了米糠的利用率,为米糠资源化利用增加了一条新的途径;
2)制备而得的饮料具有高水溶性膳食纤维,具有增加饱腹感、预防便秘、降血糖、降血脂和抗癌等功效;
3)工艺简单,效率高,成本低,适宜大规模工业化生产。
具体实施方式
以下结合实施例对本发明作进一步详细说明,本实施例仅是对本发明作更清楚的说明,而不是对本发明的限制。应当指出,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些均落在本发明的保护范围之内。
实施例1
将米糠除杂、粉碎,过100目筛,得米糠细粉;取米糠细粉,加入米糠细粉体积4倍的正己醇,于温度为50℃的条件下浸提2h,过滤分离得到滤液和滤渣,将滤渣干燥,得脱脂物料;取脱脂物料,加入脱脂物料体积15倍的蒸馏水,调节pH=6.0,加入脱脂物料重量2.5%的蛋白酶,于温度为40℃的超声波条件下酶解45min,过滤分离得到滤液和滤渣;取滤渣,加入滤渣体积15倍的蒸馏水,调节pH=4.5,加入滤渣重量5%的纤维素酶,于温度为35℃的超声波条件下酶解30min,过滤分离得到滤液和滤渣;将两次滤液合并,得酶解液;取酶解液1Kg,加入蔗糖30g、柠檬酸钠15g和食用水1Kg,于100Mpa的超高压下均质,分离不溶物,得饮料原液;取饮料原液,于温度为100℃的条件下蒸气灭活12min,冷却至室温,即可所述水溶性膳食纤维饮料。
实施例2
将米糠除杂、粉碎,过100目筛,得米糠细粉;取米糠细粉,加入米糠细粉体积3倍的正己醇,于温度为40℃的条件下浸提3h,过滤分离得到滤液和滤渣,将滤渣干燥,得脱脂物料;取脱脂物料,加入脱脂物料体积20倍的蒸馏水,调节pH=6.5,加入脱脂物料重量5%的蛋白酶,于温度为30℃的超声波条件下酶解60min,过滤分离得到滤液和滤渣;取滤渣,加入滤渣体积20倍的蒸馏水,调节pH=5.0,加入滤渣重量8%的纤维素酶,于温度为45℃的超声波条件下酶解60min,过滤分离得到滤液和滤渣;将两次滤液合并,得酶解液;取酶解液1Kg,加入三氯蔗糖10g、甜橙香精20g和食用水2Kg,于120Mpa的超高压下均质,分离不溶物,得饮料原液;取饮料原液,于温度为105℃的条件下蒸气灭活8min,冷却至室温,即可所述水溶性膳食纤维饮料。
实施例3
将米糠除杂、粉碎,过100目筛,得米糠细粉;取米糠细粉,加入米糠细粉体积6倍的正己醇,于温度为40℃的条件下浸提2h,过滤分离得到滤液和滤渣,将滤渣干燥,得脱脂物料;取脱脂物料,加入脱脂物料体积15倍的蒸馏水,调节pH=5.5,加入脱脂物料重量3%的蛋白酶,于温度为45℃的超声波条件下酶解60min,过滤分离得到滤液和滤渣;取滤渣,加入滤渣体积10倍的蒸馏水,调节pH=4.8,加入滤渣重量3%的纤维素酶,于温度为50℃的超声波条件下酶解40min,过滤分离得到滤液和滤渣;将两次滤液合并,得酶解液;取酶解液1Kg,加入甜菊糖20g、甜橙香精20g和食用水0.5Kg,于110Mpa的超高压下均质,分离不溶物,得饮料原液;取饮料原液,于温度为95℃的条件下蒸气灭活15min,冷却至室温,即可所述水溶性膳食纤维饮料。
实施例4
将米糠除杂、粉碎,过100目筛,得米糠细粉;取米糠细粉,加入米糠细粉体积5倍的正己醇,于温度为50℃的条件下浸提1.5h,过滤分离得到滤液和滤渣,将滤渣干燥,得脱脂物料;取脱脂物料,加入脱脂物料体积15倍的蒸馏水,调节pH=6.0,加入脱脂物料重量3%的蛋白酶,于温度为40℃的超声波条件下酶解45min,过滤分离得到滤液和滤渣;取滤渣,加入滤渣体积15倍的蒸馏水,调节pH=4.5,加入滤渣重量6%的纤维素酶,于温度为45℃的超声波条件下酶解45min,过滤分离得到滤液和滤渣;将两次滤液合并,得酶解液;取酶解液1Kg,加入三氯蔗糖15g、柠檬酸钠15g和食用水0.8Kg,于120Mpa的超高压下均质,分离不溶物,得饮料原液;取饮料原液,于温度为100℃的条件下蒸气灭活12min,冷却至室温,即可所述水溶性膳食纤维饮料。
Claims (3)
1.一种以米糠为原料制备水溶性膳食纤维饮料的方法,其特征在于,包括以下步骤:
1)前处理:将米糠除杂、粉碎,过100目筛,得米糠细粉;
2)脱脂:取米糠细粉,加入米糠细粉体积3-6倍的正己醇,于温度为40-60℃的条件下浸提1-3h,过滤分离得到滤液和滤渣,将滤渣干燥,得脱脂物料;
3)酶解:取脱脂物料,加入脱脂物料体积10-20倍的蒸馏水,调节pH=5.5-6.5,加入脱脂物料重量1-5%的蛋白酶,于温度为30-50℃的超声波条件下酶解30-60min,过滤分离得到滤液和滤渣;取滤渣,加入滤渣体积10-20倍的蒸馏水,调节pH=4.0-5.0,加入滤渣重量3-8%的纤维素酶,于温度为30-50℃的超声波条件下酶解30-60min,过滤分离得到滤液和滤渣;将两次滤液合并,得酶解液;
4)配料:取酶解液,加入甜味剂、矫味剂和食用水,于100-120 Mpa的超高压下均质,分离不溶物,得饮料原液;
5)灭活:取饮料原液,于温度为95-105℃的条件下蒸气灭活8-15min,冷却至室温,即可所述水溶性膳食纤维饮料。
2.根据权利要求1所述以米糠为原料制备水溶性膳食纤维饮料的方法,其特征在于,所述甜味剂选自蔗糖、三氯蔗糖、甜菊糖,添加量为酶解液重量的0.1-3%。
3.根据权利要求1所述以米糠为原料制备水溶性膳食纤维饮料的方法,其特征在于,所述矫味剂选自柠檬酸钠、甜橙香精,添加量为酶解液重量的0.1-3%。
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