CN107242490A - 一种富含紫薯花青素食品配料的制备方法 - Google Patents
一种富含紫薯花青素食品配料的制备方法 Download PDFInfo
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- sweet potato
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种富含紫薯花青素食品配料的制备方法,包括以下步骤:预处理、提取花青素、提纯花青素、紫薯片制取及护色、山楂汁制备、糖煮及成型。有益效果为:取材环保,原料价格低廉,所制成的果脯成品中花青素的含量不低于100mg/100g,活性多肽有助于人体对青花素的吸收,防止其流失,因此具备极好的保健功效,符合果脯含糖量低于40%,满足低糖果脯的含糖量要求,为高糖人群提供了一种无副作用的保健果脯食品,而且其成品口感独特、风味浓郁、酸甜适中、营养风富,具有良好的经济效益和社会效益,可以应用于工业生产。
Description
技术领域
本发明涉及食品加工领域,尤其是涉及一种富含紫薯花青素食品配料的制备方法。
技术背景
紫薯又叫黑薯,薯肉呈紫色至深紫色,它除了具有普通红薯所富含的蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质外,还富含硒元素和花青素。花青素是一种酚类化合物中的类黄酮类水溶性化合物,广泛存在于植物花瓣里、果实的组织中及茎叶的表面细胞与下表皮层等。花青素已知对100多种疾病有预防和治疗作用,被誉为继水、蛋白质、脂肪、碳水化合物、维生素、矿物质之后的第七大必需营养素,它是目前发现的防治疾病、维护人类健康最直接、最有效、最安全的自由基清除剂,其清除自由基的能力是维生素C的20倍、维生素E的50倍,花青素具有小分子结构,是惟一能透过血脑屏障清除自由基保护大脑细胞的物质,同时能减少抗生素给人体带来的危害。在花青素天然的药用价值及当今社会强调食品保健功能的前提下,紫薯加工已经朝着营养保健品的方向发展,市场上出现诸多以紫薯为原料的优质健康食品。
关于以紫薯为原料加工生产食品的技术有很多方法,现有技术如授权公众号为CN103689356 B的中国发明专利,公开了一种紫薯蓝莓富花青素面粉及其制备方法,该方法具有操作简单的特点,且其成品具有优良的医疗保健功能,然而该方法仅仅是诸多食材与药材的简单堆加,未能凸显出紫薯花青素的药用价值,而且其最终成品为面粉,经济价值较低。
发明内容
本方法的目的在于提供一种富含紫薯花青素食品配料的制备方法。该方法具有取材环保,原料价格低廉,营养价值高,花青素含量高、含糖量少等优点。
本发明针对背景技术中提到的问题,采取的技术方案为:一种富含紫薯花青素食品配料的制备方法,包括:预处理、提取花青素、提纯花青素、紫薯片制取及护色、山楂汁制备、糖煮及成型,具体包括以下步骤:
预处理:将新鲜紫薯去皮洗净后沥干,切成3-3.5mm薄片,放入60-65℃的烘箱中干燥至恒重,粉碎,过80-100目筛,得紫薯粉,密封备用,清除杂质,得到紫薯粉纯品;
提取花青素:称取预处理步骤后得到的紫薯粉50-55份于容器中,按料液比1:20-1:25注入pH为1-2的含酸乙醇溶液,溶液中的酸为柠檬酸,乙醇溶液的体积分数为60-70%,对上述料液进行微波提取,微波功率为300-400W,于温度50-60℃条件下提取3-5分钟;然后将提取液在4000-4500r/min转速下离心15-20分钟,取上层清液即为花青素粗提液,离心后的下层沉淀为淀粉,属于杂质除去;
提纯花青素:采用AB-8大孔树脂(净品级)对上述提取青花素步骤后所得的色素粗提液进行纯化,采用1cm*10cm的吸附柱,树脂填充量为8-10mL,流速为1-1.5ml/min吸附饱和后,用含有质量分数1-2%的盐酸的体积分数为60-70%的乙醇以1-1.5ml/min的流速对色素进行解吸,解吸液经旋转蒸发浓缩后冷冻干燥得花青素纯品待用,树脂吸附能有效的提取出粗提液中的花青素,醇酸溶液有助于解析,防止花青素的流失;
紫薯薄片制备与护色:将新鲜紫薯去皮洗净后沥干,切成3-3.5mm薄片放于容器中,往容器中注入质量分数0.1-0.15%的柠檬酸溶液,以浸没紫薯薄片为宜,浸泡20-25分钟后取出以蒸馏水冲洗3-4次后蒸煮至熟透冷却待用,柠檬酸溶液可以很好的保护紫薯的原有色泽;
山楂汁制备:称取100-120份的新鲜去核山楂于蒸煮容器中,加入200-250份的蒸馏水,1.0-1.2份氯化钙,沸水煮20-30分钟,用测糖仪监测山楂汁中可溶性固形物的含量为10-15%时停止加热,冷却过滤,取滤液留用,氯化钙有助于低甲氧基凝胶的形成,也可以降低后续步骤中羧甲基纤维素钠的用量;
糖煮:取8-10份花青素纯品,90-100份蒸煮后的紫薯薄片,45-50份蔗糖,30-35份食用级葡萄糖,15-20份蜂蜜加入水浴锅中,再加入3-4份羧甲基纤维素钠,8-10份活性多肽,浇入120-130份山楂汁,再加入90-120份蒸馏水,在90-100℃条件下搅拌加热,直至水份含量在45-50%时停止加热,将混合后的细浆置于托盘内,放在干燥处冷却后即可揭下,羧甲基纤维素钠可使成品呈现出凝胶状,并且具有抗再沉凝性,所加入的活性多肽的氨基酸序列为:SCASRCKSRCRARRCRARRCGCRCGYYVSVFRC,该活性多肽可以加快人体对花青素的吸收,防止青花素的流失,可以使青花素更好的发挥出其医疗保健功能;
成型:将糖煮步骤冷却后的果脯半成品置于烤箱内,在50-60℃下烘烤1-1.5小时,取出成型包装后即为富含紫薯花青素的紫薯复合果脯,该复合果脯色泽鲜艳,没有添加色素,糖含量低,青花素含量高,为高糖人群提供了一种无副作用的保健果脯食品。
与现有技术相比,本发明的优点在于:1)取材环保,原料价格低廉,果脯含糖量低于40%,满足低糖果脯的含糖量要求,高糖人群也可以放心使用;2)所制成的果脯成品青花素含量高,而且加入的活性多肽能增强人体吸收青花素的能力,防止青花素的流失,使果脯具有良好的保健功能;3)该复合果脯风味浓郁、酸甜适中、营养风富,具有良好的经济效益和社会效益。
具体实施方式
下面通过实施例对本发明方案作进一步说明:
实施例1:
一种富含紫薯花青素食品配料的制备方法,包括:预处理、提取花青素、提纯花青素、紫薯片制取及护色、山楂汁制备、糖煮及成型,具体包括以下步骤:
1)预处理:将新鲜紫薯去皮洗净后沥干,切成3mm薄片,放入60℃的烘箱中干燥至恒重,粉碎,过80目筛,得紫薯粉,密封备用;
2)提取花青素:称取步骤1后得到的紫薯粉50g于容器中,按料液比1:20注入pH为1的含酸乙醇溶液,溶液中的酸为柠檬酸,乙醇溶液的体积分数为60%,对上述料液进行微波提取,微波功率为300W,于50℃条件下提取3分钟;然后将提取液在4000r/min转速下离心15分钟,取上层清液即为花青素粗提液;
3)提纯花青素:采用AB-8大孔树脂(净品级)对步骤2后所得的色素粗提液进行纯化,采用1cm*10cm的吸附柱,树脂填充量为8mL,流速为1ml/min吸附饱和后,用含有质量分数1%的盐酸的体积分数为60%的乙醇水溶液以1ml/min的流速对色素进行解吸,解吸液经旋转蒸发浓缩后冷冻干燥得花青素纯品待用,树脂吸附能有效的提取出粗提液中的花青素,醇酸溶液有助于解析,防止花青素的流失;
4)紫薯薄片制备与护色:将新鲜紫薯去皮洗净后沥干,切成3mm薄片置于容器中,往容器中注入质量分数0.1%的柠檬酸溶液,以浸没紫薯薄片为宜,浸泡20分钟后取出以蒸馏水冲洗3次后蒸煮熟透待用,柠檬酸溶液可以很好的保护紫薯的原有色泽;
5)山楂汁制备:称取100g的新鲜去核山楂于蒸煮容器中,加入200g的蒸馏水,1.0g氯化钙,沸水煮20分钟,用测糖仪监测山楂汁中可溶性固形物的含量为10%时停止加热,冷却过滤,取滤液留用,氯化钙有助于低甲氧基凝胶的形成,也可以降低后续步骤中羧甲基纤维素钠的用量;
6)糖煮:取8g花青素纯品,90g蒸煮后的紫薯薄片,45g蔗糖,30g葡萄糖,15g蜂蜜加入水浴锅中,再加入3g羧甲基纤维素钠,8g活性多肽,浇入120g山楂汁,再加入120g蒸馏水,在95℃条件下搅拌加热,直至水分含量在45%时停止加热,将混合后的细浆置于托盘内,放在干燥处冷却即可揭下,羧甲基纤维素钠可使成品呈现出凝胶状,并且具有抗再沉凝性,所加入的活性多肽可以加快人体对花青素的吸收,防止青花素的流失,可以使青花素更好的发挥出其医疗保健功能;
7)成型:将糖煮步骤冷却后的果脯半成品置于烤箱内,在50℃下烘烤1小时,取出制型包装后即为富含紫薯花青素的紫薯复合果脯,该复合果脯色泽鲜艳,没有添加色素,糖含量低,青花素含量高。
实施例2:
一种富含紫薯花青素食品配料的制备方法,包括:预处理、提取花青素、提纯花青素、紫薯片制取及护色、山楂汁制备、糖煮及成型,具体包括以下步骤:
1)预处理:将新鲜紫薯去皮洗净后沥干,切成3.5mm薄片,放入65℃的烘箱中干燥至恒重,粉碎,过90目筛,得紫薯粉,密封备用;
2)提取花青素:称取步骤1后得到的紫薯粉55g于容器中,按料液比1:25注入pH为2的含酸乙醇溶液,溶液中的酸为柠檬酸,乙醇溶液的体积分数为70%,对上述料液进行微波提取,微波功率为350W,于温度60℃条件下提取5分钟;然后将提取液在4500r/min转速下离心20分钟,取上层清液即为花青素粗提液;
3)提纯花青素:采用AB-8大孔树脂(净品级)对步骤2后所得的色素粗提液进行纯化,采用1cm*10cm的吸附柱,树脂填充量为10mL,流速为1.5ml/min吸附饱和后,用含有质量分数2%的盐酸的体积分数为70%的乙醇水溶液以1.5mL/min的流速对色素进行解吸,解吸液经旋转蒸发浓缩后冷冻干燥得花青素纯品待用,树脂吸附能有效的提取出粗提液中的花青素,醇酸溶液有助于解析,防止花青素的流失;
4)紫薯薄片制备与护色:将新鲜紫薯去皮洗净后沥干,切成3.5mm薄片置于容器中,往容器中注入质量分数0.15%的柠檬酸溶液,以浸没紫薯薄片为宜,浸泡25分钟后取出以蒸馏水冲洗4次后蒸煮熟透待用,柠檬酸溶液可以很好的保护紫薯的原有色泽;
5)山楂汁制备:称取120g的新鲜去核山楂于蒸煮容器中,加入250g的蒸馏水,1.2g氯化钙,沸水煮30分钟,用测糖仪监测山楂汁中可溶性固形物的含量为15%时停止加热,冷却过滤,取滤液留用,氯化钙有助于低甲氧基凝胶的形成,也可以降低后续步骤中羧甲基纤维素钠的用量;
6)糖煮:取10g花青素纯品,100g蒸煮后的紫薯薄片,50g蔗糖,35g葡萄糖,15g蜂蜜加入水浴锅中,再加入4g羧甲基纤维素钠,10g活性多肽,浇入130g山楂汁,再加入110g蒸馏水,在96℃条件下搅拌加热,直至水份含量在50%时停止加热,将混合后的细浆置于托盘内,放在干燥处冷却即可揭下,羧甲基纤维素钠可使成品呈现出凝胶状,并且具有抗再沉凝性,所加入的活性多肽可以加快人体对花青素的吸收,防止青花素的流失,可以使青花素更好的发挥出其医疗保健功能;
7)成型:将糖煮步骤冷却后的果脯半成品置于烤箱内,在60℃下烘烤1小时,取出成型包装后即为富含紫薯花青素的紫薯复合果脯,该复合果脯色泽鲜艳,没有添加色素,糖含量低,青花素含量高。
实施例3:
一种富含紫薯花青素食品配料的制备方法,包括:预处理、提取花青素、提纯花青素、紫薯片制取及护色、山楂汁制备、糖煮及成型,具体包括以下步骤:
1)预处理:将新鲜紫薯去皮洗净后沥干,切成3mm薄片,放入60℃的烘箱中干燥至恒重,粉碎,过100目筛,得紫薯粉,密封备用;
2)提取花青素:称取步骤1后得到的紫薯粉50g于容器中,按料液比1:20注入pH为1的含酸乙醇溶液,溶液中的酸为柠檬酸,乙醇溶液的体积分数为60%,对上述料液进行微波提取,微波功率为300W,于温度60℃条件下提取5分钟;然后将提取液在4000r/min转速下离心20分钟,取上层清液即为花青素粗提液;
3)提纯花青素:采用AB-8大孔树脂(净品级)对步骤2后所得的色素粗提液进行纯化,采用1cm*10cm的吸附柱,树脂填充量为10mL,流速为1ml/min吸附饱和后,用含有质量分数1%的盐酸的体积分数为70%的乙醇水溶液以1mL/min的流速对色素进行解吸,解吸液经旋转蒸发浓缩后冷冻干燥得花青素纯品待用,树脂吸附能有效的提取出粗提液中的花青素,醇酸溶液有助于解析,防止花青素的流失;
4)紫薯薄片制备与护色:将新鲜紫薯去皮洗净后沥干,切成3mm薄片置于容器中,往容器中注入质量分数0.1%的柠檬酸溶液,以浸没紫薯薄片为宜,浸泡25分钟后取出以蒸馏水冲洗4次后蒸煮熟透待用,柠檬酸溶液可以很好的保护紫薯的原有色泽;
5)山楂汁制备:称取100g的新鲜去核山楂于蒸煮容器中,加入200g的蒸馏水,1.1g氯化钙,沸水煮30分钟,用测糖仪监测山楂汁中可溶性固形物的含量为12%时停止加热,冷却过滤,取滤液留用,氯化钙有助于低甲氧基凝胶的形成,也可以降低后续步骤中羧甲基纤维素钠的用量;
6)糖煮:取10g花青素纯品,100g蒸煮后的紫薯薄片,45g蔗糖,30g葡萄糖,15g蜂蜜加入水浴锅中,再加入3g羧甲基纤维素钠,9g活性多肽,浇入120g山楂汁,再加入100g蒸馏水,在100℃条件下搅拌加热,直至水份含量在45%时停止加热,将混合后的细浆置于托盘内,放在干燥处冷却即可揭下,羧甲基纤维素钠可使成品呈现出凝胶状,并且具有抗再沉凝性,所加入的活性多肽可以加快人体对花青素的吸收,防止青花素的流失,可以使青花素更好的发挥出其医疗保健功能;
7)成型:将糖煮步骤冷却后的果脯半成品置于烤箱内,在55℃下烘烤1小时,取出成型包装后即为富含紫薯花青素的紫薯复合果脯,该复合果脯色泽鲜艳,没有添加色素,糖含量低,青花素含量高。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
SEQUENCE LISTING
<110> 西南大学
<120> 一种富含紫薯花青素食品配料的制备方法
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 33
<212> PRT
<213> 人工合成
<400> 1
Ser Cys Ala Ser Arg Cys Lys Ser Arg Cys Arg Ala Arg Arg Cys Arg
1 5 10 15
Ala Arg Arg Cys Gly Cys Arg Cys Gly Tyr Tyr Val Ser Val Phe Arg
20 25 30
Cys
Claims (10)
1.一种富含紫薯花青素食品配料的制备方法,具体包括以下步骤:
1)预处理:将新鲜紫薯去皮洗净后沥干切薄片后烘干粉碎过筛得紫薯粉;
2)提取花青素:以含酸乙醇为溶液微波提取花青素;
3)提纯花青素:以树脂吸附法提纯花青素;
4)紫薯薄片制备与护色:制备紫薯薄片并以柠檬酸为其护色;
5)山楂汁制备:蒸煮制备山楂汁并加入氯化钙;
6)糖煮:制取果脯半成品;
7)成型:将半成品制型包装得到成品。
2.根据权利要求1所述的一种富含紫薯花青素食品配料的制备方法,其特征在于:所述的步骤1中紫薯薄片的厚度为3-3.5mm,烘箱温度为60-65℃,过筛目数为80-100目。
3.根据权利要求1所述的一种富含紫薯花青素食品配料的制备方法,其特征在于:所述的步骤6中所加入的活性多肽的氨基酸序列为:SCASRCKSRCRARRCRARRCGCRCGYYVSVFRC。
4.根据权利要求1所述的一种富含紫薯花青素食品配料的制备方法,其特征在于:所述的步骤2中称取紫薯粉的重量为50-55份,含酸乙醇的pH为1-2,所含的酸为柠檬酸,料液比为1:20-1:25,乙醇溶液的体积分数为60-70%,微波提取时微波功率为300-400W,于50-60℃条件下提取3-5分钟,离心机转速为4000-4500r/min,离心时间为15-20min。
5.根据权利要求1所述的一种富含紫薯花青素食品配料的制备方法,其特征在于:所述的步骤3中吸附柱中树脂填充量为8-10ml,粗提液流速为1-1.5ml/min,解析时醇酸溶液的流速是1-1.5ml/min。
6.根据权利要求1所述的一种富含紫薯花青素食品配料的制备方法,其特征在于:所述的步骤3中的醇酸溶液中乙醇的体积分数为60-70%,盐酸的质量分数为1-2%。
7.根据权利要求1所述的一种富含紫薯花青素食品配料的制备方法,其特征在于:所述的步骤4中紫薯薄片的厚度为3-3.5mm,所注入的柠檬酸溶液的质量分数为0.1-0.15%,浸泡20-25分钟后冲洗3-4次。
8.根据权利要求1所述的一种富含紫薯花青素食品配料的制备方法,其特征在于:所述的步骤5中所称取的山楂重量为100-120份,加入蒸馏水的重量为200-250份,氯化钙的质量为1.0-1.2份,沸水煮20-30分钟,山楂汁中可溶性固形物的含量为10-15%时停止加热。
9.根据权利要求1所述的一种富含紫薯花青素食品配料的制备方法,其特征在于:所述的步骤6配方中的质量为花青素纯品8-10份,紫薯薄片90-100份,蔗糖45-50份,葡萄糖30-35份,15-20份蜂蜜,羧甲基纤维素钠3-4份,活性多肽8-10份,山楂汁120-130份,蒸馏水90-120份,在90-100℃下搅拌加热,直至水份含量在45-50%时停止加热。
10.根据权利要求1所述的一种富含紫薯花青素食品配料的制备方法,其特征在于:所述的步骤7中果脯半成品在50-60℃下烘烤1-1.5小时。
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