CN111235200A - Preparation method and application of modified bitter gourd polypeptide - Google Patents
Preparation method and application of modified bitter gourd polypeptide Download PDFInfo
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- CN111235200A CN111235200A CN202010069127.4A CN202010069127A CN111235200A CN 111235200 A CN111235200 A CN 111235200A CN 202010069127 A CN202010069127 A CN 202010069127A CN 111235200 A CN111235200 A CN 111235200A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12P21/00—Preparation of peptides or proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K38/02—Peptides of undefined number of amino acids; Derivatives thereof
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Abstract
The invention provides a preparation method of modified bitter gourd polypeptide, which comprises the steps of firstly, cleaning fresh bitter gourd, removing pulp, dicing, adding a proper amount of water into the fresh bitter gourd, and homogenizing to obtain bitter gourd juice; secondly, adding a proper amount of bifidobacterium fermentation powder into the bitter gourd juice, and sealing and fermenting for 5-12 h at room temperature; and step three, sterilizing, standing, cooling, centrifuging and filtering the fermented bitter gourd juice, and drying to obtain the modified bitter gourd polypeptide. The invention provides application of a modified bitter gourd polypeptide. The bitter gourd polypeptide is subjected to fermentation and metabolism by bifidobacteria to modify the preparation method of the bitter gourd polypeptide, so that the blood sugar reducing effect of the bitter gourd polypeptide is not reduced while the bitter is removed.
Description
Technical Field
The invention belongs to the field of bitter gourd polypeptide preparation, and particularly relates to a preparation method and application of a modified bitter gourd polypeptide.
Background
Momordica charantia (Momoradica charantia L.) belongs to the genus Momordica of the family Cucurbitaceae, and is called plant insulin in traditional Chinese medicine. The bitter gourd not only has good edible value, but also has obvious medicinal value. Researchers at home and abroad find that the balsam pear contains various hypoglycemic peptides. The polypeptide extracted from fructus Momordicae Charantiae can be used for reducing blood sugar level of normal gerbil, monkey and diabetic patients by subcutaneous injection or intragastric administration.
Diabetes belongs to one of the metabolic diseases, and the typical symptom of a diabetic patient is hyperglycemia. Type 2 diabetics often experience hunger because they are unable to take full advantage of the glucose consumed, mainly due to insulin resistance. In conclusion, the bitter gourd polypeptide food which is suitable for type 2 diabetes mellitus patients and is convenient to carry needs to be developed. However, the bitter melon polypeptide is bitter when being directly added into food, and is difficult to be accepted by patients. In the prior art, only a sweetening agent is added to reduce bitter taste, so that the influence of more substances on the quality and the taste of food is avoided.
In conclusion, a preparation method and application of the modified momordica charantia polypeptide are in need of development.
Disclosure of Invention
In view of the above-mentioned disadvantages of the prior art, the present invention provides a process for the preparation of modified momordica charantia polypeptides.
In view of the above-mentioned disadvantages of the prior art, the present invention also provides the use of a modified momordica charantia polypeptide.
To achieve the above and other related objects, the present invention provides a method for preparing modified momordica charantia polypeptide, comprising the steps of,
step one, cleaning fresh bitter gourds, removing pulp, dicing, adding a proper amount of water into the fresh bitter gourds, and homogenizing to obtain bitter gourd juice;
secondly, adding a proper amount of bifidobacterium fermentation powder into the bitter gourd juice, and sealing and fermenting for 5-12 h at room temperature;
and step three, sterilizing, standing, cooling, centrifuging and filtering the fermented bitter gourd juice, and drying to obtain the modified bitter gourd polypeptide.
Preferably, in the first step, the mass ratio of the balsam pear to the water is 1: 2-1: 4.
preferably, in the second step, the mass ratio of the balsam pear juice to the bifidobacterium fermented powder is 2: 1-3: 1.
preferably, the fermented bitter gourd juice is placed in an ultraviolet environment for sterilization in the third step, and the sterilization time is 10-20 min.
Preferably, when the sterilized bitter gourd juice is centrifuged, the centrifugation speed is 5000-10000 rpm, and the centrifugation is carried out for 2-5 min.
Preferably, the drying temperature in the third step is 150-170 ℃, and the drying time is 12-24 h.
Preferably, the modified momordica charantia polypeptide is applied to medicines or foods.
Preferably, the biscuit prepared from the modified bitter gourd polypeptide comprises the following steps:
step 1, mixing with flour: adding appropriate amount of plain flour into the modified fructus Momordicae Charantiae polypeptide, stirring and mixing;
step 2, mixing auxiliary materials: mixing vegetable oil, bulking agent and salt, and stirring;
step 3, powder mixing: adding the flour mixed with the bitter gourd polypeptide in the step 1 into the auxiliary materials mixed in the step 2, adding a proper amount of water, and after low-speed conditioning for 5-6 min, changing to high-speed conditioning for about 10-15 min to form dough;
step 4, roll cutting and forming: controlling the final temperature of the dough to be 36-40 ℃, standing for 10-20 min, kneading into strips, pressing into dough sheets with the thickness of 3-4 mm by using a manual dough pressing machine after flattening, uniformly punching after the shape of the biscuit is pressed out by using a flower-shaped die, and standing for 5-10 min;
and 5, baking: and putting the biscuit which is pressed and formed into a baking tray, baking, cooling at room temperature and bagging to obtain the bitter gourd polypeptide biscuit.
Preferably, the mass ratio of the modified bitter gourd polypeptide to the plain flour in the step 1 is 1: 40-1: 100.
Preferably, in the step 2, the mass ratio of the vegetable oil to the bulking agent to the salt is 3:1: 1.2-15: 1:3, and the bulking agent is NaHCO3、NH4HCO3，NaHCO3、NH4HCO3The mass ratio of (A) to (B) is 1: 1-4: 3; in the step 5, the baking temperature is 200-250 ℃, and the baking time is 4-5 min.
The preparation method of the modified bitter gourd polypeptide provided by the scheme has the following beneficial effects:
1) according to the invention, the bitter gourd polypeptide is fermented and metabolized by bifidobacterium to modify the bitter gourd polypeptide, so that the blood sugar reducing effect of the bitter gourd polypeptide is not reduced while the bitter taste is removed;
2) the bitter gourd polypeptide biscuit prepared by the invention is rich in nutrition, crisp in taste and good in color, aroma and taste.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
The invention provides a preparation method of modified bitter gourd polypeptide, which comprises the following steps,
step one, cleaning fresh bitter gourds, removing pulp, dicing, adding a proper amount of water into the fresh bitter gourds, and homogenizing to obtain bitter gourd juice;
secondly, adding a proper amount of bifidobacterium fermentation powder into the bitter gourd juice, and sealing and fermenting for 5-12 h at room temperature;
and step three, sterilizing, standing, cooling, centrifuging and filtering the fermented bitter gourd juice, and drying to obtain the modified bitter gourd polypeptide.
In the first step, the mass ratio of the bitter gourds to the water is 1: 2-1: 4; in the second step, the mass ratio of the balsam pear juice to the bifidobacterium fermentation powder is 2: 1-3: 1; in the third step, placing the fermented bitter gourd juice in an ultraviolet environment for sterilization, wherein the sterilization time is 10-20 min; centrifuging the sterilized bitter gourd juice at 5000-10000 rpm for 2-5 min; in the third step, the drying temperature is 150-170 ℃, and the drying time is 12-24 h.
The modified momordica charantia polypeptide is applied to medicines or foods.
The biscuit is prepared from the modified bitter gourd polypeptide and comprises the following steps:
step 1, mixing with flour: adding appropriate amount of plain flour into the modified fructus Momordicae Charantiae polypeptide, stirring and mixing;
step 2, mixing auxiliary materials: mixing vegetable oil, bulking agent and salt, and stirring;
step 3, powder mixing: adding the flour mixed with the bitter gourd polypeptide in the step 1 into the auxiliary materials mixed in the step 2, adding a proper amount of water, and after low-speed conditioning for 5-6 min, changing to high-speed conditioning for about 10-15 min to form dough;
step 4, roll cutting and forming: controlling the final temperature of the dough to be 36-40 ℃, standing for 10-20 min, kneading into strips, pressing into dough sheets with the thickness of 3-4 mm by using a manual dough pressing machine after flattening, uniformly punching after the shape of the biscuit is pressed out by using a flower-shaped die, and standing for 5-10 min;
and 5, baking: and putting the biscuit which is pressed and formed into a baking tray, baking, cooling at room temperature and bagging to obtain the bitter gourd polypeptide biscuit.
Wherein the mass ratio of the modified bitter gourd polypeptide to the plain flour in the step 1 is 1: 40-1: 100; in the step 2, the mass ratio of the vegetable oil to the loosening agent to the salt is 3:1: 1.2-15: 1:3, and the loosening agent is NaHCO3、NH4HCO3，NaHCO3、NH4HCO3The mass ratio of (A) to (B) is 1: 1-4: 3; in the step 5, the baking temperature is 200-250 ℃, and the baking time is 4-5 min.
Example 1:
the invention provides a preparation method of modified bitter gourd polypeptide, which comprises the following steps,
step one, cleaning fresh bitter gourds, removing pulp, dicing, adding a proper amount of water into the fresh bitter gourds, and homogenizing to obtain bitter gourd juice;
secondly, adding a proper amount of bifidobacterium fermentation powder into the bitter gourd juice, and sealing and fermenting for 5 hours at room temperature;
and step three, sterilizing, standing, cooling, centrifuging and filtering the fermented bitter gourd juice, and drying to obtain the modified bitter gourd polypeptide.
In the first step, the mass ratio of the bitter gourds to the water is 1: 2; in the second step, the mass ratio of the balsam pear juice to the bifidobacterium fermentation powder is 2: 1; in the third step, placing the fermented bitter gourd juice in an ultraviolet environment for sterilization, wherein the sterilization time is 10-20 min; centrifuging the sterilized bitter gourd juice at 5000rpm for 2 min; in the third step, the drying temperature is 170 ℃, and the drying time is 12 h.
Example 2:
the invention provides a preparation method of modified bitter gourd polypeptide, which comprises the following steps,
step one, cleaning fresh bitter gourds, removing pulp, dicing, adding a proper amount of water into the fresh bitter gourds, and homogenizing to obtain bitter gourd juice;
secondly, adding a proper amount of bifidobacterium fermentation powder into the bitter gourd juice, and sealing and fermenting for 12 hours at room temperature;
and step three, sterilizing, standing, cooling, centrifuging and filtering the fermented bitter gourd juice, and drying to obtain the modified bitter gourd polypeptide.
In the first step, the mass ratio of the bitter gourds to the water is 1: 2; in the second step, the mass ratio of the balsam pear juice to the bifidobacterium fermentation powder is 3: 1; in the third step, placing the fermented bitter gourd juice in an ultraviolet environment for sterilization, wherein the sterilization time is 10-20 min; centrifuging the sterilized bitter gourd juice at 10000rpm for 5 min; in the third step, the drying temperature is 170 ℃, and the drying time is 24 h.
Example 3:
a biscuit was made with the modified momordica charantia polypeptide of example 1, comprising the steps of:
step 1, mixing with flour: adding appropriate amount of plain flour into the modified fructus Momordicae Charantiae polypeptide, stirring and mixing;
step 2, mixing auxiliary materials: mixing vegetable oil, bulking agent and salt, and stirring;
step 3, powder mixing: adding the flour mixed with the bitter gourd polypeptide in the step 1 into the auxiliary materials mixed in the step 2, adding a proper amount of water, and after low-speed conditioning for 5-6 min, changing to high-speed conditioning for about 10-15 min to form dough;
step 4, roll cutting and forming: controlling the final temperature of the dough to be 36-40 ℃, standing for 10-20 min, kneading into strips, pressing into dough sheets with the thickness of 3-4 mm by using a manual dough pressing machine after flattening, uniformly punching after the shape of the biscuit is pressed out by using a flower-shaped die, and standing for 5-10 min;
and 5, baking: and putting the biscuit which is pressed and formed into a baking tray, baking, cooling at room temperature and bagging to obtain the bitter gourd polypeptide biscuit.
Wherein, in the step 1, 1g of the modified bitter gourd polypeptide and 100g of the plain flour are added; step 2 10g of vegetable oil, 1.2g of NaHCO3、0.8g NH4HCO30.3g of table salt and uniformly mixing; and 5, baking at 200 ℃ for 4min in the step 5, cooling at room temperature, and bagging to obtain the bitter gourd polypeptide biscuits. The fructus Momordicae Charantiae polypeptide biscuit has no bitter taste.
Comparative example 1:
a bitter gourd polypeptide biscuit suitable for diabetes is provided, the specific technical scheme is as follows:
(1) cleaning fresh bitter gourds, removing pulp, dicing, adding the mixture according to the mass ratio of 1: 2, homogenizing to obtain balsam pear juice;
(2) taking 30g of the bitter gourd juice obtained in the step (1), adding 10g of vegetable oil, 15g of xylitol and 1.2g of NaHCO3、0.8gNH4HCO30.3g of table salt and uniformly mixing;
(3) adding the uniformly mixed auxiliary materials in the step (2) into 100g of medium gluten flour, firstly mixing the flour at a low speed for 5min, then mixing the flour at a high speed for 15min, and standing the dough for 15 min;
(4) and (3) putting the biscuit which is subjected to compression molding into a baking tray, baking at the temperature of 200 ℃ for 4min, cooling at room temperature, and packaging to obtain the bitter gourd polypeptide biscuit.
The GI value of the balsam pear polypeptide biscuit obtained by the process is 46.2. The fructus Momordicae Charantiae polypeptide biscuit is slightly sweet.
Comparative example 2:
a bitter gourd polypeptide biscuit suitable for diabetes is provided, the specific technical scheme is as follows:
(1) cleaning fresh bitter gourds, removing pulp, dicing, adding the mixture according to the mass ratio of 1: 2, homogenizing to obtain balsam pear juice;
(2) taking 35g of the bitter gourd juice obtained in the step (1), adding 10g of vegetable oil, 20g of xylitol and 0.6g of NaHCO3、0.4gNH4HCO30.3g of table salt and uniformly mixing;
(3) adding the uniformly mixed auxiliary materials in the step (2) into 100g of medium gluten flour, firstly mixing the flour at a low speed for 5min, then mixing the flour at a high speed for 12min, and standing the dough for 10 min;
(4) and (3) putting the biscuit which is subjected to compression molding into a baking tray, baking at the temperature of 200 ℃ for 4min, cooling at room temperature, and packaging to obtain the bitter gourd polypeptide biscuit.
The GI value of the balsam pear polypeptide biscuit obtained by the process is 43.6. The fructus Momordicae Charantiae polypeptide biscuit has bitter taste.
The bitter gourd polypeptide biscuits prepared in example 3, comparative example 1 and comparative example 2 were subjected to sensory evaluation analysis. The sensory evaluation group consists of 20 screened and trained sensory evaluators, and the bitter gourd polypeptide biscuits are comprehensively evaluated in the modes of visual inspection, smelling, mouth tasting and the like from appearance, color, texture, taste, hardness and sweetness, the total score is 30 minutes, and the evaluation result is the average value of 20 persons. The specific evaluation methods are shown in the following table:
the balsam pear polypeptide biscuits in the embodiment 3, the comparative example 1 and the comparative example 2 are complete in appearance, uniform in thickness, brown yellow, uniform in color, crisp and fine in taste, free of obvious level of sections, and 29 in sensory score and free of bitter taste; comparative example 1 the bitter gourd polypeptide biscuit had a sensory score of 28 points slightly sweet; comparative example 2 the bitter gourd polypeptide biscuit has a sensory score of 27.0 points, and has insufficient sweetness and obvious bitterness; the three have obvious blood sugar reducing effect; therefore, the bitter gourd polypeptide biscuits are easy to be unstable in taste due to different addition amounts of xylitol or different sweetness by simply adding the xylitol; the modified bitter gourd polypeptide has no influence on the hypoglycemic effect.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (10)
1. A preparation method of modified bitter gourd polypeptide is characterized by comprising the following steps,
step one, cleaning fresh bitter gourds, removing pulp, dicing, adding a proper amount of water into the fresh bitter gourds, and homogenizing to obtain bitter gourd juice;
secondly, adding a proper amount of bifidobacterium fermentation powder into the bitter gourd juice, and sealing and fermenting for 5-12 h at room temperature;
and step three, sterilizing, standing, cooling, centrifuging and filtering the fermented bitter gourd juice, and drying to obtain the modified bitter gourd polypeptide.
2. The method for preparing modified momordica charantia polypeptide according to claim 1, wherein in step one, the mass ratio of momordica charantia to water is 1: 2-1: 4.
3. the preparation method of the modified momordica charantia polypeptide according to claim 2, wherein in the second step, the mass ratio of the momordica charantia juice to the bifidobacterium fermentation powder is 2: 1-3: 1.
4. the preparation method of the modified bitter gourd polypeptide of claim 3, wherein in the third step, the fermented bitter gourd juice is placed in an ultraviolet environment for sterilization for 10-20 min.
5. The preparation method of the modified bitter gourd polypeptide of claim 4, wherein the centrifugation speed is 5000-10000 rpm for 2-5 min when the sterilized bitter gourd juice is centrifuged.
6. The preparation method of the modified bitter gourd polypeptide of claim 5, wherein the drying temperature in the third step is 150-170 ℃ and the drying time is 12-24 h.
7. The use of a modified momordica charantia polypeptide prepared by the preparation method of claim 6, wherein the modified momordica charantia polypeptide is used in medicine or food.
8. The use of the modified momordica charantia polypeptide of claim 7, wherein the modified momordica charantia polypeptide is used to make biscuits comprising the steps of:
step 1, mixing with flour: adding appropriate amount of plain flour into the modified fructus Momordicae Charantiae polypeptide, stirring and mixing;
step 2, mixing auxiliary materials: mixing vegetable oil, bulking agent and salt, and stirring;
step 3, powder mixing: adding the flour mixed with the bitter gourd polypeptide in the step 1 into the auxiliary materials mixed in the step 2, adding a proper amount of water, and after low-speed conditioning for 5-6 min, changing to high-speed conditioning for about 10-15 min to form dough;
step 4, roll cutting and forming: controlling the final temperature of the dough to be 36-40 ℃, standing for 10-20 min, kneading into strips, pressing into dough sheets with the thickness of 3-4 mm by using a manual dough pressing machine after flattening, uniformly punching after the shape of the biscuit is pressed out by using a flower-shaped die, and standing for 5-10 min;
and 5, baking: and putting the biscuit which is pressed and formed into a baking tray, baking, cooling at room temperature and bagging to obtain the bitter gourd polypeptide biscuit.
9. The application of the modified momordica charantia polypeptide according to claim 7, wherein the mass ratio of the modified momordica charantia polypeptide to the plain flour in step 1 is 1: 40-1: 100.
10. The application of the modified bitter gourd polypeptide of claim 8, wherein the mass ratio of the vegetable oil, the bulking agent and the salt in the step 2 is 3:1: 1.2-15: 1:3, wherein the bulking agent is NaHCO3、NH4HCO3，NaHCO3、NH4HCO3The mass ratio of (A) to (B) is 1: 1-4: 3;in the step 5, the baking temperature is 200-250 ℃, and the baking time is 4-5 min.
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Application publication date: 20200605 |