CN109567212A - 全藜麦活性肽营养品及其制备方法 - Google Patents
全藜麦活性肽营养品及其制备方法 Download PDFInfo
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- CN109567212A CN109567212A CN201811630982.7A CN201811630982A CN109567212A CN 109567212 A CN109567212 A CN 109567212A CN 201811630982 A CN201811630982 A CN 201811630982A CN 109567212 A CN109567212 A CN 109567212A
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- quinoa
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- active peptide
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/17—Amino acids, peptides or proteins
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- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- A—HUMAN NECESSITIES
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明是一种全藜麦活性肽营养品，含有1.5‑80％的全藜麦活性肽，还含有油酸、亚油酸、亚麻酸、皂甙、类黄酮、胆碱、甜菜碱、β‑葡聚糖、钙、镁、磷、钾、铁、锌、锰、硒、类黄酮、维生素B族、E族，它是以藜麦为主料，植物蛋白粉为辅料，混合加水制浆后通过高压均质细分处理，浆液细度达300目，再在3‑4个大气压力、143‑145℃的条件下α化和进一步变性处理，然后降温至66‑68℃，调节PH值到中性，先加入脂肪酶和淀粉酶恒温静置生化，再加入中性蛋白酶，进行转速为3200‑3400转/分的脉冲式动力冲击搅拌，恒温静置生化处理后灭酶灭菌，通过析出***析出即得全藜麦肽原液，浓缩、过滤后制得全藜麦肽营养品。
Description
技术领域
本发明涉及一种营养品，是以现代生物工程技术的组织蛋白工程、酶工程和现代物理学纳米技术原理为基础，以藜麦为主要原料生产的全藜麦活性肽营养品及其制备方法。
背景技术
藜麦原产于南美洲安第斯山区，是印加土著居民的主要传统食物，有5000-7000多年的实用和种植历史，由于其具有独特的丰富、全面的营养价值，在1980年被美国宇航局用于宇航员的太空食品。***粮农组织认为藜麦是唯一一种单体植物即可基本满足人体基本营养需求的食物，正式推荐藜麦为最适宜人类的完美全营养食品。藜麦被国际营养学家们称为丢失的远古“营养黄金”、“超级谷物”、“未来食品”，还被素食爱好者奉为“素食之王”备受爱戴，是未来最具潜力的农作物之一。
藜麦是全谷全营养完全蛋白碱性食物，其营养特点之一是胚芽占比较高，具有营养活性，这是很多谷物不具备的。藜麦的胚乳占种子的68％，且具有营养活性，蛋白质含量高达16％-22％，淀粉含量52％，脂肪含量6％，膳食纤维7％，皂甙2.5％，含多种氨基酸，其中有人体必需的全部9种必需氨基酸，比例适当且易于吸收，尤其富含植物中缺乏的赖氨酸、钙、镁、磷、钾、铁、锌、硒、锰、铜等矿物质，营养含量高，富含不饱和脂肪酸、类黄酮、B族维生素和维生素E、胆碱、甜菜碱、叶酸、α-亚麻酸、β-葡聚糖等多种有益化合物，膳食纤维素含量高达7％，胆固醇为0，不含麸质，低脂，低热量(305kcal/100g),低升糖(GI升糖值35，低升糖标准为55)，几乎都是常见食物里最优秀的。
由于藜麦中富含镁元素，如果身体中缺镁会导致高血压，缺血性心脏病及心律不齐，故每日以藜麦作为早餐可以减少心脏病的发生。藜麦也对二型糖尿病人有益：因为藜麦中富含镁及其它矿物质，生成的一种酶参与体内葡萄糖的利用及胰岛素的分泌，食用藜麦这种全谷粮食会减少二型糖尿病的发生，缓解血管压力，所以说藜麦是二型糖尿病及高血压病人的福音；藜麦含锰量高——锰是一种非常重要的抗氧化剂，参与多种身体的生物过程，比如，调节血糖水平，在消化吸收重要的营养物质中激发酶的活性；分解脂肪及胆固醇和产生能量；藜麦中含有比较丰富的膳食纤维，其中可溶性纤维素占36％，不可溶纤维素占64％，两种纤维素对调节血糖水平，降低胆固醇和保护心脏都有非常重要的作用；藜麦具有减肥塑身功能，藜麦是一种完全蛋白，在节食的同时，也可以同样获得足量的矿物质及各种营养物质和维生素，食用藜麦有饱腹感，食用藜麦后，由于藜麦经过蒸煮后体积增大3-4倍，感觉比食用标准的减肥食品更饱；藜麦富含植物***，其可调节内分泌，对预防一些慢性病如：乳腺癌、骨质疏松及一些妇科疾病具有显著效果；藜麦不含麸质，可供适于所有群体食用(包含肤质过敏人群)。其具有均衡补充营养、增强机体功能、修复体制、调节免疫和内分泌、提高机体应激能力、预防疾病、抗癌、减肥、辅助治疗等功效，尤其适于高血糖、高血压、高血脂、心脏病等慢性病，以及婴幼儿、孕产妇、儿童、学生、老年人等特殊体质和生活不规律人群。
藜麦虽然被称为“营养黄金”、“超级谷物”、“未来食品”，但目前藜麦深加工只局限于：冲调粉类来代替奶粉类、饮料、发酵酒类及糕点类食品配料，其营养成分的功能并未充分发挥出来。
发明内容
本发明所要解决的问题是将藜麦(白、黑、红均可)运用生物工程中的酶工程、组织蛋白工程和现代物理学中的纳米技术原理制备出全藜麦活性肽营养品，将藜麦中的蛋白质转化为活性肽、脂肪转化为亚麻酸、油酸、亚油酸等营养成分。所述的肽为低聚肽、短肽和多肽等化合物的混合物。
本发明所要解决的难题是：一是要解决藜麦中蛋白质转化为肽的转化率低下(即≤10％的国内和≤38％的国际)问题；二是要解决藜麦生化液中的淀粉导致在加热加压细分处理过程中糊化产生高凝胶性后，肽液很难析出的问题；三是使藜麦中的其它各营养成份基本不流失。
为解决上述技术问题，本发明采取以下技术方案：
一种全藜麦活性肽营养品，按重量百分比，含有1.5-80％的全藜麦活性肽，还含有油酸、亚油酸、亚麻酸、皂甙、类黄酮、胆碱、甜菜碱、β-葡聚糖、钙、镁、磷、钾、铁、锌、锰、硒、维生素B族、E族，其中全藜麦活性肽为低聚肽、短肽和多肽的混合物。
本发明的全藜麦活性肽营养品通过其加工手段可以制备成全藜麦活性肽口服液、全藜麦活性肽粉、全藜麦活性肽胶囊、全藜麦活性肽片剂、全藜麦活性肽高能运动饮料或全藜麦活性肽针剂。
本发明还提供了一种全藜麦活性肽营养品的制备方法，包括如下步骤：
1)选料和清洗：精选无霉变、无杂质的藜麦为主要原料，植物分离蛋白粉为辅料，二者的重量份比例为(8-10)∶(2-0)；将藜麦用纯净水清洗干净后置于24-26℃的纯净水中浸泡4-6小时，使藜麦细胞组织软化，便于制浆时蛋白质等营养成份的溶出；
2)制浆：将浸泡好沥去水的主料和辅料混合，添加5-7倍的纯净水磨浆，浆渣分离后得含蛋白1.0-3.0％(重量)的浆液；
3)变性细分处理：将上述浆液经胶体磨细分处理两次,再通过45Mpa以上压力高压均质处理一次，进一步细分，使浆液细度至少达300目并充分物理变性；这种变性细分是在无限细分蛋白的同时，也无限细分脂肪和淀粉等糖类，从而为后面的工序充分发挥各种酶制剂的作用奠定必要的条件；
4)α化和进一步变性处理：将上述物料再通过3-4个大气压力，在温度143-145℃的条件下α化处理，使藜麦中的淀粉实现α化的过程中将蛋白进一步变性，同时脂肪也得到适当处理，为后续工艺步骤中的蛋白酶、淀粉酶和脂肪酶有效地切断蛋白链、淀粉链和脂肪链做好充分的必要准备；
5)生化：将上述物料降温至66-68℃，调节PH值到中性，加入脂肪酶和淀粉酶进行30-35转/分搅拌后恒温静置生化处理0.5-1小时；然后再加入中性蛋白酶，引进微观分子动力学原理进行脉冲式动力冲击搅拌处理8-10分钟，旋即进行恒温静置生化处理2.5-4小时，其中脉冲式动力冲击搅拌的转速为3200-3400转/分；上述加入的脂肪酶可为0.01-0.02％(重量)，淀粉酶可为0.7-0.8％(重量)，中性蛋白酶可为0.6-0.8％(重量)；为了加权中性蛋白酶淀粉酶及脂肪酶的作用，生化过程引入微观分子动力学技术对物料进行了脉冲式动力冲击搅拌，不仅可以使酶制剂与蛋白、淀粉和脂肪充分混合交融合一，并还可以加权被切断成的氨基酸加速无规则的布朗运动，扩大碰撞接触机会和使氨基酸的氨基失却一个氢原子，羧基失却一个氢原子和一个氧原子进而失去一个水分子缩合为活性肽(低聚肽、多肽和短肽)的缩合几率和速度加大，从而突破了国际上蛋白降解成为氨基酸失却水分子进而缩合为肽的转化率≤40％的禁锢，实现一次蛋白切断成氨基酸再失掉水分子缩合为活性肽的转化率≥90％创造了充分必要的条件；
6)灭酶灭菌：将上述处理生化后的物料置于温度为85-100℃的条件下进行灭酶灭菌处理；
7)析出：将灭菌灭酶后的物料通过涂有食品级硅藻土助滤剂的板框析出***进行析出处理，得含全藜麦活性肽(低聚肽、多肽和短肽)原液，全藜麦活性肽含量为原液的1.0-3.0％(重量)，所用食品级硅藻土的用量最好是板框析出***有效部分面积数值的0.5-0.8kg/m2；
8)多级浓缩：将析出的全藜麦活性肽原液根据需要的产品标准进行浓缩处理；
9)多级精滤：将浓缩完的原液通过三级过滤***进行精滤；
10)将精滤后的物料制成全藜麦活性肽营养品；即，将上述处理过的全藜麦活性肽原液分别通过分装成型***制成全藜麦活性肽营养品：其中通过全自动口服液分装***制成含活性肽≥6％的全藜麦活性肽口服液，通过真空喷雾干燥***制成含活性肽60-80％的全藜麦活性肽粉，通过胶囊成型***制成全藜麦活性肽胶囊，通过片剂成型***制成全藜麦活性肽片剂，通过运动饮灌装***制成含肽≥1.5％的全藜麦活性肽高能运动饮料，通过针剂纯净***制成含活性肽≥10％的全藜麦活性肽针剂。
本发明解决了藜麦中蛋白质转化为活性肽转化率低下的问题，藜麦蛋白一次性降解成氨基酸再失去水分子缩合为活性肽的缩合率的转化率≥90％；也解决了藜麦生化液中的淀粉(因含量过大)导致在加热加压细分处理过程中糊化后产生高凝胶性后肽液很难析出的科技难题，并保证了藜麦中各营养成份基本不流失。制成的营养品易于人体直接吸收且不会对肝、肾、脾、大脑造成高渗透压，并有：(1)抑制有害变性细胞发展，促进新陈代谢；(2)激活细胞活性有效清除对人体有害的自由基；(3)修复人体变性，改善细胞新陈代谢；(4)促进、维护细胞正常新陈代谢的活性肽(低聚肽、多肽和短肽)为1.5-80％，还含有亚油酸、油酸、亚麻酸、皂甙、类黄酮、胆碱、甜菜碱、β-葡聚糖、钙、镁、磷、钾、铁、锌、锰、硒、类黄酮、维生素B族、E族、等多种营养素。这些以活性肽为主要成份的营养成份，给人们提供了远非藜麦和藜麦蛋白藜麦氨基酸所能比拟的营养保健功能，从而展现了增强人体生命活力、提高免疫功能、抗氧化性、清除自由基、降血脂、降胆固醇、降血糖、降血压、健脑、补肾、护肝、润肺、健脾、养颜、美容、消炎、抗疲劳、抗衰老、抗癌等独特生理保健功能。
本发明这不仅为人类开发藜麦深加工开辟了一条充分挖掘藜麦所有营养成分的新途径，大大增加了藜麦种植的附加值，也为植物肽家族续写了新的内容。
具体实施方式
(1)精选无霉变、无杂质的藜麦90kg用纯净水清洗干净后加入纯净水浸泡6小时，再选植物分离蛋白粉(可以是花生、大豆、豌豆、蚕豆、核桃等蛋白粉)10kg备用。
(2)将浸泡好的藜麦加入700kg纯净水与10kg植物分离蛋白粉混合后通过离心式浆渣分离机制浆得含蛋白2％的藜麦浆液。
(3)将上述浆液经胶体磨研磨2次，再通过450kg压力的高压均质机处理一遍，得300目的藜麦浆液。
(4)将上述物料经过4kg压力145℃的条件下处理2分钟，使藜麦液中的淀粉实现α化，使蛋白得以变性。
(5)将前步工艺处理后的物料经管式换热到68℃，调PH值为中性，然后加0.02％(重量)的脂肪酶和0.8％(重量)的淀粉酶进行35转/分速度搅拌5分钟恒温静置生化处理1小时后，再加入0.8％(重量)的中性蛋白酶即进行3200转/分脉冲式动力冲击10分钟，恒温静置生化3小时。
(6)将上述生化后的物料置于100℃的条件下灭菌3分钟。
(7)将灭酶灭菌后的物料通过涂有0.8kg/m2食品级硅藻土的板框析出***得含活性肽1.8％的全藜麦活性肽原液520kg。
(8)将上述肽原液通过三级浓缩***得到152kg含肽6.22％的全藜麦活性肽液。
(9)再经三级精滤***精滤处理全藜麦活性***。
(10)将肽液经全自动分装机分装得10400支全藜麦活性肽口服液。
(11)再经二次灭菌后贴标灯检后，检测合格入库、上市。
Claims (5)
1.一种全藜麦活性肽营养品，其特征在于：按重量百分比计，含有1.5-80％的全藜麦活性肽，还含有油酸、亚油酸、亚麻酸、皂甙、类黄酮、胆碱、甜菜碱、β-葡聚糖、钙、镁、磷、钾、铁、锌、锰、硒、维生素B族、E族，其中全藜麦活性肽包括低聚肽、多肽和短肽化合物的混合物。
2.根据权利要求1所述的全藜麦活性肽营养品，其特征在于全藜麦活性肽营养品是全藜麦活性肽口服液、全藜麦活性肽粉、全藜麦活性肽胶囊、全藜麦活性肽片剂、全藜麦活性肽高能运动饮料或全藜麦活性肽针剂。
3.一种全藜麦活性肽营养品的制备方法，其特征是通过以下步骤制备：
1)选料和清洗：精选无霉变、无杂质的藜麦为主要原料，植物分离蛋白粉为辅料，二者的重量份比例为(8-10)∶(2-0)；将藜麦用纯净水清洗干净后置于24-26℃的纯净水中浸泡4-6小时；
2)制浆：将浸泡好沥去水的主料和辅料混合，添加5-7倍的纯净水磨浆，浆渣分离后得含蛋白1.0-3.0％(重量)的浆液；
3)变性细分处理：将上述浆液经胶体磨细分处理两次,再通过45Mpa以上压力高压均质处理一次，进一步细分，使浆液细度至少达300目并充分物理变性；
4)α化和进一步变性处理：将上述物料再通过3-4个大气压力，在温度143-145℃的条件下α化处理，使藜麦中的淀粉实现α化的过程中将蛋白进一步变性；
5)生化：将上述物料降温至66-68℃，调节PH值到中性，加入脂肪酶和淀粉酶进行30-35转/分搅拌后恒温静置生化处理0.5-1小时；然后再加入中性蛋白酶，进行脉冲式动力冲击搅拌处理8-10分钟，旋即进行恒温静置生化处理2.5-4小时，其中脉冲式动力冲击搅拌的转速为3200-3400转/分；
6)灭酶灭菌：将上述处理生化后的物料置于温度为85-100℃的条件下进行灭酶灭菌处理；
7)析出：将灭菌灭酶后的物料通过涂有食品级硅藻土助滤剂的板框析出***进行析出处理，得含全藜麦活性肽原液，全藜麦活性肽含量为原液的1.0-3.0％(重量)；
8)多级浓缩：将析出的全藜麦活性肽原液根据需要的产品标准进行浓缩处理；
9)多级精滤：将浓缩完的原液通过三级过滤***进行精滤；
10)将精滤后的物料制成全藜麦活性肽营养品。
4.根据权利要求3所述的制备方法，其特征是步骤5)中加入的脂肪酶为0.01-0.02％(重量)，淀粉酶为0.7-0.8％(重量)，中性蛋白酶为0.6-0.8％(重量)。
5.根据权利要求3所述的制备方法，其特征是步骤7)中所用食品级硅藻土的用量是板框析出***有效部分面积数值的0.5-0.8kg/m2。
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