CN111869882A - 一种有助于消化的大米蛋白粉及其生产工艺 - Google Patents
一种有助于消化的大米蛋白粉及其生产工艺 Download PDFInfo
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- CN111869882A CN111869882A CN202010849944.1A CN202010849944A CN111869882A CN 111869882 A CN111869882 A CN 111869882A CN 202010849944 A CN202010849944 A CN 202010849944A CN 111869882 A CN111869882 A CN 111869882A
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- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
本发明涉及一种有助于消化的大米蛋白粉及其生产工艺，该大米蛋白粉配方中各原料的重量配比如下：包括米渣20‑65份、米肽15‑40份、玉米5‑20份、大麦5‑20份、燕麦5‑20份、山楂片5‑20份、苹果干5‑10份、香蕉干5‑10份、红枣1‑5份、枸杞1‑5份、高粱1‑5份、黄豆1‑3份、薏米0.3‑3份、山药0.5‑2份、马铃薯0.1‑0.5份、奶粉1‑3份、葡萄糖1‑5份、维生素0.1‑1.5份、纤维素1‑5份。经过科学搭配、营养丰富，不仅具有较好的口感，提升人们的胃口与消化能力，而且增强了肠胃道的健康，减轻了胃病，具有较好的经济推广价值。
Description
技术领域
本发明涉及大米蛋白技术领域，尤其是涉及一种有助于消化的大米蛋白粉及其生产工艺。
背景技术
大米蛋白粉是指从大米中提取的蛋白质，经粉粹、提纯、干燥等加工后形成的粉末状物质。它是稻米深加工的重要产物，根据其蛋白质含量及溶解性可分为饲料级大米蛋白粉、食用级大米蛋白粉和大米蛋白肽。大米蛋白主要由清蛋白、球蛋白、醇溶性蛋白和谷蛋白等四种蛋白组成，大米蛋白的氨基酸组成合理，且氨基酸含量高，被公认为优质的食用蛋白。
现有的技术中，随着社会的不断发展，生活节奏的加快，人们的生活水平相比于改革开放前得到了显著的提高。但是生活节奏的加快使得当代年轻人越来越不重视日常饮食的健康，暴饮暴食、饮食不规律以及营养不均衡已经成为当代饮食习惯的常态。这就导致越来越多的人在很年轻的时候就患上了胃病，患有胃病人群的消化能力减弱，在摄入一些食物后不能在一定时间内及时地消化，从而使得胃病进一步加重。然而大米蛋白是人类每天必须摄入的物质，因此，亟需一种有助于消化的大米蛋白粉来解决上述的问题。
发明内容
针对现有技术存在的不足，本发明的目的是提供一种有助于消化的大米蛋白粉及其生产工艺，具有提高摄入者肠胃的消化能力、减轻胃病的效果。
本发明的上述发明目的是通过以下技术方案得以实现的：
一种有助于消化的大米蛋白粉及其生产工艺，该大米蛋白粉配方中各原料的重量配比如下：包括米渣20-65份、米肽15-40份、玉米5-20份、大麦5-20份、燕麦5-20份、山楂片5-20份、苹果干5-10份、香蕉干5-10份、红枣1-5份、枸杞1-5份、高粱1-5份、黄豆1-3份、薏米0.3-3份、山药0.5-2份、马铃薯0.1-0.5份、奶粉1-3份、葡萄糖1-5份、维生素0.1-1.5份、纤维素1-5份。
通过上述技术方案，在此大米蛋白粉的配方中，加入多种水果、粗杂粮以及营养品，山楂中有很多酸性物质以及维生素C，可以有效帮助促进人体胃液的分泌，从而有效增加胃中的酶类，起到消食、化食的功效。香蕉中含有大量的膳食纤维，能够加快消化的速度，改善便秘的情况。苹果含有大量的鞣酸、果胶和粗纤维等物质，有利于促进胃肠的蠕动，从而帮助人体把废物排出体外，尤其是对于消化不良、便秘、腹泻、腹部胀痛都有很好的疗效。经过科学搭配、营养丰富，不仅具有较好的口感，提升人们的胃口与消化能力，而且增强了肠胃道的健康，减轻了胃病，具有较好的经济推广价值。
本发明在一较佳示例中可以进一步配置为：该大米蛋白粉配方中各原料的重量配比如下：包括米渣42.5份、米肽27.5份、玉米12.5份、大麦12.5份、燕麦12.5份、山楂片12.5份、苹果干7.5份、香蕉干7.5份、红枣3份、枸杞3份、高粱3份、黄豆2份、薏米1.65份、山药1.25份、马铃薯0.3份、奶粉2份、葡萄糖3份、维生素0.8份、纤维素3份。
通过上述技术方案，如此设置能够在保证大米蛋白的口感与营养价值，从而促进摄入者的肠胃吸收与消化能力，具有较强的实用性。
本发明在一较佳示例中可以进一步配置为：该生产工艺包括以下步骤；
步骤S1,混料研磨，取适量新鲜玉米、大麦、燕麦、山楂片、苹果干、香蕉干、红枣、枸杞、高粱、黄豆、薏米、山药以及马铃薯混合在一起研磨成粉状；
步骤S2,混匀均质，往上述原料中加入奶粉和葡萄糖，加水经胶体磨混合均匀后，保持均质压力150-170MPa，时间30-35min，得到均质浆料；
步骤S3,制备蛋白滤液，将米渣和适量的水混合均匀，得到固形物含量达18-24％的米渣浆液，再用胶体磨研磨，然后进行过滤，得到的蛋白滤液收集备用；
步骤S4,混合脱脂，将所述蛋白滤液与所述均质浆料混合搅拌均匀，加热至65-75℃，然后加入重量百分比为35-47％的氢氧化钠水容易让，将滤液的PH值调节至8.35，再在65-70℃下浸泡40min；
步骤S5，酶解，将上一工序得到的脱脂溶液在60-65℃下保温30-50min，再使用1.5mol/L盐酸或硫酸将其PH值调节至4.3-4.7，再加入0.1.5％-0.4％的糖化酶，再在60-65℃下进行酶解反应2-3.5h，得到酶解液；
步骤S6,喷雾干燥，将所述酶解液经分离洗涤与灭酶灭菌工序后，通过喷雾干燥器进行干燥，喷雾干燥的进风温度为170-185℃,出风温度为70-85℃，喷雾压力大于0.8MPa，得到大米蛋白粉；
步骤S7,超微细粉，将所述大米蛋白粉与米肽、纤维素、维生素一起超微粉碎成营养粉；
步骤S8,包装保存，将所述营养粉干燥包装后，贴上标识，检查入库保存。
通过上述技术方案，在此生产工艺中，利用蛋白酶解技术将大米蛋白结构打开，疏水性基团暴露，提高了未经改性的大米蛋白溶解性，促进粘液的释放，以此保护胃黏膜。同时高压均质技术提高了支链淀粉消化率，以及抗性淀粉(膳食纤维)的含量，运用超微粉碎技术降低了食品细度，促进消化。
综上所述，本发明包括以下至少一种有益技术效果：
1.加入多种水果、粗杂粮以及营养品，山楂中有很多酸性物质以及维生素C，可以有效帮助促进人体胃液的分泌，从而有效增加胃中的酶类，起到消食、化食的功效。香蕉中含有大量的膳食纤维，能够加快消化的速度，改善便秘的情况。
苹果含有大量的鞣酸、果胶和粗纤维等物质，有利于促进胃肠的蠕动，从而帮助人体把废物排出体外，尤其是对于消化不良、便秘、腹泻、腹部胀痛都有很好的疗效。经过科学搭配、营养丰富，不仅具有较好的口感，提升人们的胃口与消化能力，而且增强了肠胃道的健康，减轻了胃病，具有较好的经济推广价值。
2.在此生产工艺中，利用蛋白酶解技术将大米蛋白结构打开，疏水性基团暴露，提高了未经改性的大米蛋白溶解性，促进粘液的释放，以此保护胃黏膜。
3.同时大米蛋白的溶解性提高，必然会使得酶解液中的水份含量减少，在酶解液中加入粗纤维后，降低了粗纤维原本的溶解度，从而提高了粗纤维在胃内部与其他食物的摩擦面积，促进了胃部的消化能力，从而有效的保护了肠胃。
4.以米渣为远离制备食品级大米蛋白粉，变废为宝，节省了粮食资源，改善了人们的饮食生活习惯，具有较强的开发前景。
附图说明
图1为本发明展示大米蛋白粉的生产工艺流程简图。
具体实施方式
以下结合附图对本发明作进一步详细说明。
本发明公开的一种有助于消化的大米蛋白粉，该大米蛋白粉配方中各原料的重量配比如下：包括米渣20-65份、米肽15-40份、玉米5-20份、大麦5-20份、燕麦5-20份、山楂片5-20份、苹果干5-10份、香蕉干5-10份、红枣1-5份、枸杞1-5份、高粱1-5份、黄豆1-3份、薏米0.3-3份、山药0.5-2份、马铃薯0.1-0.5份、奶粉1-3份、葡萄糖1-5份、维生素0.1-1.5份、纤维素1-5份。
在本实施例中，该大米蛋白粉配方中各原料的重量配比如下：包括米渣42.5份、米肽27.5份、玉米12.5份、大麦12.5份、燕麦12.5份、山楂片12.5份、苹果干7.5份、香蕉干7.5份、红枣3份、枸杞3份、高粱3份、黄豆2份、薏米1.65份、山药1.25份、马铃薯0.3份、奶粉2份、葡萄糖3份、维生素0.8份、纤维素3份。如此设置能够在保证大米蛋白的口感与营养价值，从而促进摄入者的肠胃吸收与消化能力，具有较强的实用性。
参照图1，为本发明公开的一种有助于消化的大米蛋白粉的生产工艺，该生产工艺包括以下步骤；
步骤S1,混料研磨，取适量新鲜玉米、大麦、燕麦、山楂片、苹果干、香蕉干、红枣、枸杞、高粱、黄豆、薏米、山药以及马铃薯混合在一起研磨成粉状；
步骤S2,混匀均质，往上述原料中加入奶粉和葡萄糖，加水经胶体磨混合均匀后，保持均质压力150-170MPa，时间30-35min，得到均质浆料；
步骤S3,制备蛋白滤液，将米渣和适量的水混合均匀，得到固形物含量达18-24％的米渣浆液，再用胶体磨研磨，然后进行过滤，得到的蛋白滤液收集备用；
步骤S4,混合脱脂，将蛋白滤液与均质浆料混合搅拌均匀，加热至65-75℃，然后加入重量百分比为35-47％的氢氧化钠水容易让，将滤液的PH值调节至8.35，再在65-70℃下浸泡40min；
步骤S5，酶解，将上一工序得到的脱脂溶液在60-65℃下保温30-50min，再使用1.5mol/L盐酸或硫酸将其PH值调节至4.3-4.7，再加入0.1.5％-0.4％(按米渣干基质量计)的糖化酶，再在60-65℃下进行酶解反应2-3.5h，得到酶解液；
步骤S6,喷雾干燥，将酶解液经分离洗涤与灭酶灭菌工序后，通过喷雾干燥器进行干燥，喷雾干燥的进风温度为170-185℃，出风温度为70-85℃，喷雾压力大于0.8MPa，得到大米蛋白粉；
步骤S7,超微细粉，将大米蛋白粉与米肽、纤维素、维生素一起超微粉碎成营养粉；
步骤S8,包装保存，将营养粉干燥包装后，贴上标识，检查入库保存。
进一步的，在步骤S3中，胶体磨的基本原理是流体或半流体物料通过高速相对连动的定齿与动齿之间，受到强大的剪切力、摩擦力及高频振动等作用，物料被有效地分散、乳化、粉碎、均质。其中的滤渣返回调浆或用作饲料原料，湿法粉碎可以减小颗粒粒径，打破网格，有利于使包裹在其中的灰分、脂肪和碳水化合物释放出来。
在步骤S4中，当氢氧化钠水溶液的重量百分比浓度大于47％时，会造成局部蛋白粘度过大，颜色加深；当氢氧化钠水溶液的重量百分比浓度小于35％时，会造成加碱时间过长，在加碱的同时，脂肪和蛋白都与碱反应，导致碱的用量增加。料液的PH值高低将会影响脱脂效果，如果料液的PH值小于8.2，则会造成脂肪脱除率较低；如果料液的PH值大于8.5，则会造成蛋白粘度过大，颜色变深。碱溶可以通过金属离子与蛋白质的螯合，使蛋白质的分子溶胀，肽链舒展，使杂质得以从紧密的网状结构中释放出来，与外界环境接触的面积增大，路径缩短，可以提高后续工艺中针对杂质采取的措施的作用效果。
在步骤S5中，温度对糖化酶的影响：低于65℃时，糖化酶随作用的温度升高活力增大；超过65℃时，糖化酶又随作用的温度升高活力急剧下降。因此，它的最适作用温度是60-65℃。PH值对糖化酶的影响：如果料液的PH值低于4.3，则会造成糖化酶酶活降低；如果料液的PH值高于4.7，也会造成糖化酶酶活降低。因此，它的最适作用PH值为4.3-4.7。糖化酶可以将大分子的糊***解成低聚糖，与蛋白的结合作用减弱，料液粘度降低。
在步骤S6中，对于分离洗涤工序，将酶解液在2000-4000rpm的转速下进行离心分离5-15min，得到的固相再用与酶解液等量的水洗涤3-5次，收集洗涤固相。液相中含有葡萄糖等营养物，可用于生产饲料酵母(单细胞蛋白)，分离洗涤的作用是去除物料中的非蛋白杂质。对于灭酶灭菌工序，往洗涤固相中加入适量的水，使固形物含量达到16—17％(重量百分比)，然后将料液煮沸30min，或者在115-121℃下超高温瞬时处理4—6s，进行高温处理，灭酶灭菌。
其中，经喷雾干燥后的蛋白提取率大于80％，所得到的高纯度可溶性大米蛋白粉的干基重量百分比含量大于80％，脂肪重量百分比含量小于3％，灰分重量百分比含量小于3％。
在此大米蛋白的生产工艺中，利用蛋白酶解技术将大米蛋白结构打开，疏水性基团暴露，提高了未经改性的大米蛋白溶解性，促进粘液的释放，以此保护胃黏膜。同时高压均质技术提高了支链淀粉消化率，以及抗性淀粉(膳食纤维)的含量，运用超微粉碎技术降低了食品细度，促进消化。
并且当大米蛋白的溶解性提高时，必然会使得酶解液中的水份含量减少，在酶解液中加入粗纤维后，降低了粗纤维原本的溶解度，从而提高了粗纤维在胃内部与其他食物的摩擦面积，促进了胃部的消化能力，从而有效的保护了肠胃。
本实施例的实施原理为：在此大米蛋白粉的配方中，加入多种水果、粗杂粮以及营养品，山楂中有很多酸性物质以及维生素C，可以有效帮助促进人体胃液的分泌，从而有效增加胃中的酶类，起到消食、化食的功效。香蕉中含有大量的膳食纤维，能够加快消化的速度，改善便秘的情况。
苹果含有大量的鞣酸、果胶和粗纤维等物质，有利于促进胃肠的蠕动，从而帮助人体把废物排出体外，尤其是对于消化不良、便秘、腹泻、腹部胀痛都有很好的疗效。经过科学搭配、营养丰富，不仅具有较好的口感，提升人们的胃口与消化能力，而且增强了肠胃道的健康，减轻了胃病，具有较好的经济推广价值。
本具体实施方式的实施例均为本发明的较佳实施例，并非依此限制本发明的保护范围，故：凡依本发明的结构、形状、原理所做的等效变化，均应涵盖于本发明的保护范围之内。
Claims (3)
1.一种有助于消化的大米蛋白粉及其生产工艺，其特征在于：该大米蛋白粉配方中各原料的重量配比如下：包括米渣20-65份、米肽15-40份、玉米5-20份、大麦5-20份、燕麦5-20份、山楂片5-20份、苹果干5-10份、香蕉干5-10份、红枣1-5份、枸杞1-5份、高粱1-5份、黄豆1-3份、薏米0.3-3份、山药0.5-2份、马铃薯0.1-0.5份、奶粉1-3份、葡萄糖1-5份、维生素0.1-1.5份、纤维素1-5份。
2.根据权利要求1所述的一种有助于消化的大米蛋白粉及其生产工艺，其特征在于：该大米蛋白粉配方中各原料的重量配比如下：包括米渣42.5份、米肽27.5份、玉米12.5份、大麦12.5份、燕麦12.5份、山楂片12.5份、苹果干7.5份、香蕉干7.5份、红枣3份、枸杞3份、高粱3份、黄豆2份、薏米1.65份、山药1.25份、马铃薯0.3份、奶粉2份、葡萄糖3份、维生素0.8份、纤维素3份。
3.根据权利要求1所述的一种有助于消化的大米蛋白粉及其生产工艺，其特征在于：该生产工艺包括以下步骤；
步骤S1,混料研磨，取适量新鲜玉米、大麦、燕麦、山楂片、苹果干、香蕉干、红枣、枸杞、高粱、黄豆、薏米、山药以及马铃薯混合在一起研磨成粉状；
步骤S2,混匀均质，往上述原料中加入奶粉和葡萄糖，加水经胶体磨混合均匀后，保持均质压力150-170MPa，时间30-35min，得到均质浆料；
步骤S3,制备蛋白滤液，将米渣和适量的水混合均匀，得到固形物含量达18-24％的米渣浆液，再用胶体磨研磨，然后进行过滤，得到的蛋白滤液收集备用；
步骤S4,混合脱脂，将所述蛋白滤液与所述均质浆料混合搅拌均匀，加热至65-75℃，然后加入重量百分比为35-47％的氢氧化钠水容易让，将滤液的PH值调节至8.35，再在65-70℃下浸泡40min；
步骤S5，酶解，将上一工序得到的脱脂溶液在60-65℃下保温30-50min，再使用1.5mol/L盐酸或硫酸将其PH值调节至4.3-4.7，再加入0.1.5％-0.4％的糖化酶，再在60-65℃下进行酶解反应2-3.5h，得到酶解液；
步骤S6,喷雾干燥，将所述酶解液经分离洗涤与灭酶灭菌工序后，通过喷雾干燥器进行干燥，喷雾干燥的进风温度为170-185℃,出风温度为70-85℃，喷雾压力大于0.8MPa，得到大米蛋白粉；
步骤S7,超微细粉，将所述大米蛋白粉与米肽、纤维素、维生素一起超微粉碎成营养粉；
步骤S8,包装保存，将所述营养粉干燥包装后，贴上标识，检查入库保存。
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