CN113349356A - 一种冰岛红极参肠卵营养果冻及其制备方法 - Google Patents
一种冰岛红极参肠卵营养果冻及其制备方法 Download PDFInfo
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Abstract
本发明提供一种营养全面的冰岛红极参肠卵营养果冻,其制备的组分包含有冰岛红极参肠卵中提取的活性物质多肽、食用胶、果冻用糖和玫瑰花茶的水提取液;所使用的活性物质多肽,是将冰岛红极参肠卵经预处理后,用碱性蛋白酶进行酶解,酶解液脱腥处理,真空冷冻干燥后得到。本发明的功能型营养果冻,满足当下消费者需求,具备良好的开发利用潜力。本发明的冰岛红极参肠卵营养果冻,为冰岛红极参加工副产物的综合利用提供了一种方法,营养价值和功能活性高。
Description
技术领域
本发明属于海产品深加工技术领域,具体涉及一种冰岛红极参肠卵营养果冻及其制备方法。
背景技术
果冻是一种由食用胶、水、糖、果汁等为主要原料制成的一种休闲食品。因其外观晶莹、色泽鲜艳、口感爽滑,深受广大消费者特别是青少年的喜爱。目前市场上果冻种类较为单一,多为高热量、营养价值低的果冻。但随着生活水平的提高,人们对果冻的营养价值也提出了更高的需求。
冰岛红极参是少有药食同源的高蛋白、低脂肪、低糖、低胆固醇的健康食品,富含50多种搭配均衡的天然营养成分,18种氨基酸,丰富的维生素和矿物质,具有延缓衰老、抗氧化、提高记忆力以及提高人体免疫力等多种功效。冰岛红极参在加工进程中会产生很多副产物,比如肠、卵、头等,占比很大。这些副产物主要被企业加工成低值饲料或作废弃处理等,因此经济效益低。冰岛红极参肠卵营养成分不亚于体壁,据报道,冰岛红极参肠卵具有抗氧化,维持正常的糖代谢作用,刺激机体造血功能,同时还对胃溃疡有很好的疗效。
多肽的制备方式主要有化学水解和酶水解法,化学水解是利用强酸强碱水解蛋白,虽然简单价廉,但由于反应条件过于剧烈,生产过程中氨基酸受损严重,生成有毒物质,且难以按规定的水解程度控制水解过程,所以制备的多肽得率较低且活性较差。而酶水解法制备的多肽不仅避免了上述的问题,且具有特殊的理化性质和生理功能。所以,选用蛋白酶进行水解制备具有特定功能的多肽成为了近些年的研究热点。
发明内容
鉴于现有技术的不足,本发明的目的在于提供一种营养全面的冰岛红极参肠卵营养果冻及其制备方法。
本发明所提供的冰岛红极参肠卵营养果冻,其制备的组分包含有冰岛红极参肠卵中提取的活性物质多肽、食用胶、果冻用糖和玫瑰花茶的水提取液;
所述的食用胶,包含有卡拉胶和魔芋胶,其具体比例为3:2。
作为实施例的一种具体记载,所述的果冻用糖为白砂糖;
所使用的活性物质多肽,是将冰岛红极参肠卵经预处理后,用碱性蛋白酶进行酶解,酶解液脱腥处理,真空冷冻干燥后得到。
所述的预处理,是在真空度为0.12mbar,温度为-55℃条件下冻干48h,冻干后粉碎;粉碎后使用95%的乙醇进行超声脱脂脱色处理;
作为优选,所用碱性蛋白酶的酶解条件如下:在温度60℃、料液比1:25条件下,控制加酶量为9000U/g,酶解4h。
所述步骤中的脱腥处理,选用活性炭处理,添加量为酶解液体积的3%,用柠檬酸调pH=4,脱腥温度为55℃,脱腥时间为0.5h。
本发明所提供的冰岛红极参肠卵多肽营养果冻的制备方法,包括如下步骤:
1)玫瑰花茶的水提取液的制备:将玫瑰花茶用水进行提取,提取液过滤后获得玫瑰花茶的水提取液;
2)食用胶的制备:将食用胶加入玫瑰花茶的水提取液浸泡,胶充分溶胀后水浴加热使复配胶溶化;
3)调配:在复配胶中加入白砂糖,继续加热至完全融化;降温后加入提取的活性物质多肽,搅拌使其充分混匀;将混合液均质,过滤灌装。
本发明的功能型营养果冻,满足当下消费者需求,具备良好的开发利用潜力。本发明的冰岛红极参肠卵营养果冻,为冰岛红极参加工副产物的综合利用提供了一种方法,营养价值和功能活性高。
附图说明
图1:实施例5干燥后制备的冰岛红极参肠卵活性肽照片图;
图2:为本发明制备的果冻的照片图。
具体实施方式
本发明所使用的冰岛红极参肠卵来源于生长于靠近北极圈的冰岛深海水域的野生冰岛红极参,生长环境特殊、复杂、无污染、纯野生,是少有药食同源的高蛋白、低脂肪、低糖、低胆固醇的健康食品。
所使用的食用胶可以是果冻制备领域中常用的胶,在本发明具体实施例中所使用的卡拉胶选自丹尼斯克hybrid型卡拉胶,这种卡拉胶分子同时兼有kappa型和iota型卡拉胶特定分子构造,增强果冻凝胶特性,增强体系的乳化稳定性。
魔芋胶是一种低热量食物,含有丰富的胶原蛋白、膳食纤维等成分,可有效地增加饱腹感,并与卡拉胶复配使用,使其果冻的增稠效果更佳。
本发明的果冻中所含有的玫瑰花茶水提取液和活性多肽具有保护肝脏、抗疲劳、抗氧化、抗肿瘤、增强免疫力等功能,所制备的果冻能够清除体内衰老、死亡细胞及靶细胞,防止机体细胞癌变,发挥免疫调节等作用。
下面结合实施例和附图对本发明进行详细的描述。
实施例1:冰岛红极参肠卵的基本成分分析
以冰岛红极参肠卵为原料,对其粗脂肪、蛋白质等基本成分进行了测定。
表1:冰岛红极参肠卵基本成分分析表
表1可知,冰岛红极参肠卵具有较高的蛋白质含量,但其中的蛋白质直接食用的效果并不好。而通过降解为肽和氨基酸才能发挥功能作用,并且主要以多肽形式吸收进入人体,由于多肽的活性比蛋白质更高,因此,多肽直接应用于功能性食品更有意义。活性肽不仅具有易消化、易吸收的营养特点还具有多种生理活性,可用于多种疾病的预防和治疗。因此,本发明通过酶解冰岛红极参肠卵,制备具有营养与功能特性的活性肽。
实施例2:冰岛红极参肠卵的预处理
在真空度为0.12mbar,温度为-55℃条件下冻干48h后粉碎;粉碎后以料液比1:9加入95%乙醇,在50℃下,功率200W,超声30min,静置冷却后在4500rpm条件下离心15min。取下部沉淀,60℃烘干后保存备用。
实施例3:最佳用酶的筛选
测定不同蛋白酶酶解后的水解度和多肽得率,筛选合适的蛋白酶;其中水解度的测定采用甲醛滴定法,多肽得率的测定方法采用比色法。
所选用的具体蛋白酶的种类及其酶活如下:木瓜蛋白酶100000U/g、中性蛋白酶50000U/g、碱性蛋白酶200000U/g、风味蛋白酶15000U/g、菠萝蛋白酶600U/g。
在筛选蛋白酶时的酶解条件为:加酶量为2500U/g,酶解温度和pH均为蛋白酶的最适条件,酶解时间4h,灭酶温度均为100℃,灭酶时间15min。
表2:水解度和多肽得率测定结果表
所选的五种蛋白酶中,碱性蛋白酶对冰岛红极参肠卵的水解效果明显高于其他四种;而多肽得率相对较高的也是碱性蛋白酶。根据冰岛红极参肠卵的水解度和多肽得率,选用碱性蛋白酶制备冰岛红极参肠卵多肽。
实施例4:酶解工艺的优化
以水解度和多肽得率为指标,以料液比、酶解温度、酶添加量和酶解时间为因素,设计单因素实验,进行工艺参数的优化,单因素设计如表3所示。
表3:单因素设计表
单因素实验结果:
表4:单因素水解度结果分析表
表5 单因素多肽得率结果分析表
综合分析水解度和多肽得率,确定料液比1:30、酶解温度55℃、酶添加量8000U/g、酶解时间3.5h为宜。
为了进一步提高多肽的得率,在单因素的实验基础上,以水解度和多肽得率为指标,以酶添加量、酶解时间、料液比和酶解温度为因素,设计正交实验,进行工艺参数优化,正交实验设计与结果如表6所示。
表6 正交实验设计与结果分析
由四个因素的k1、k2、k3值大小可知,最佳的因素水平组合为A1B3C3D3,即冰岛红极参肠卵多肽提取的最优试验条件为:料液比1:25,温度60℃,酶解时间4h,加酶量9000U/g。在此基础上进行验证实验,得出最佳工艺条件下水解度为61.49%,多肽得率为68.69%。
实施例5:脱腥和干燥
将实施例4中的酶解液进行脱腥处理。选用活性炭处理,处理条件为:用柠檬酸调pH=4,活性炭添加量为酶解液体积的3%,脱腥温度为55℃,脱腥时间为0.5h。冷却后,4500rpm离心15min,取上清液。
将脱腥后产物在真空度为0.12mbar,温度为-55℃条件下冻干≥24h后,即得活性多肽。
实施例6:制备玫瑰花茶水提取液
称取5g玫瑰花茶置于灭菌后的烧杯中,加入100g纯净水充分搅拌均匀后用脱脂纱布过滤,过滤过程中让滤液自然流下,不能挤压。过滤得到的滤液静置15min取上清液,二次过滤。如此过滤4~5次,直至无肉眼可见杂质,获得玫瑰花茶水提取液。
对获得的玫瑰花茶水提取液和活性多肽的性质进行检测,结果表明本发明制备的活性多肽及玫瑰花茶水提取液可以促进小鼠迟发型***反应,在3种剂量下均能够较好的增强小鼠的细胞免疫和体液免疫功能。因此,通过本实施例5制备的活性多肽能够较好的促进机体的免疫功能,提高机体的免疫力。
表7 活性多肽及玫瑰花茶水提取液对小鼠迟发性***反应影响
实施例7:制备食用胶
使用的食用胶,包含有卡拉胶和魔芋胶,比例为3:2。称取适量的卡拉胶、魔芋胶混合均匀,边搅拌边加入玫瑰花茶的水提取液浸泡30min,胶充分溶胀后置于100℃水浴加热10min,使复配胶完全溶化;
待复配胶完全溶化后加入白砂糖,继续加热至完全融化。在温度降至70℃左右时加入柠檬酸、氯化钾及提取的活性物质多肽,搅拌使其充分混匀。将混合液均质,压力为25Mpa,均质后加热煮沸并保持温度使溶胶混合均匀。
用过滤网过滤,以除去其中含有的微量杂质及泡沫,从而制得质地均匀、清透的混合胶液。将胶液放入模具中,杀菌处理。杀菌条件:温度90℃,时间10min。杀菌结束后常温冷却。
实施例8:一种冰岛红极参肠卵营养果冻,包括以下各原料质量分数组成:活性肽粉30%、复配胶0.8%(卡拉胶:魔芋胶为3:2)、玫瑰花茶的水提取液61.1%、白砂糖8%、柠檬酸0.08%、氯化钾0.01%、乳酸钙0.01%。
实施例9:一种冰岛红极参肠卵营养果冻,包括以下各原料质量分数组成:活性肽粉40%、复配胶0.8%(卡拉胶:魔芋胶为3:2)、玫瑰花茶的水提取液51.1%、白砂糖8%、柠檬酸0.08%、氯化钾0.01%、乳酸钙0.01%。
实施例10:一种冰岛红极参肠卵营养果冻,包括以下各原料质量分数组成:活性肽粉50%、复配胶0.8%(卡拉胶:魔芋胶为3:2)、玫瑰花茶的水提取液41.1%、白砂糖8%、柠檬酸0.08%、氯化钾0.01%、乳酸钙0.01%。
对上述实施例8~10制备的果冻产品进行了感官评定。具体测定标准如表8所示:
表8:感官质量评分标准
最终实施例8~10制备的冰岛红极参肠卵营养果冻最终得分分别为98、100、97分。本产品除了加入玫瑰花茶的水提取液之外,还加入了活性多肽为功效成分,使消费者在享受果冻爽滑口感的同时还可以提高机体免疫力,从而改善消费者的体质。本产品酸甜可口,无腥味,组织状态良好,质地均匀完整,口感光滑细腻,营养价值高,可以满足消费者对果冻产品的口感和营养需求,具有很好的市场开发前景。
Claims (10)
1.一种冰岛红极参肠卵营养果冻,其特征在于,所述的果冻,其制备的组分包含有从冰岛红极参肠卵中提取的活性物质多肽和玫瑰花茶的水提取液;所述的活性物质多肽,是将冰岛红极参肠卵经预处理后,用碱性蛋白酶进行酶解,酶解液脱腥处理,真空冷冻干燥后得到。
2.如权利要求1所述的冰岛红极参肠卵营养果冻,其特征在于,所述的预处理,是在真空度为0.12mbar,温度为-55℃条件下冻干48h,冻干后粉碎;粉碎后使用95%的乙醇进行超声脱脂脱色处理。
3.如权利要求1所述的冰岛红极参肠卵营养果冻,其特征在于,所述的酶解条件如下:温度60℃、料液比1:25条件下,控制加酶量为9000U/g,酶解4h。
4.如权利要求1所述的冰岛红极参肠卵营养果冻,其特征在于,所述的脱腥处理,是选用活性炭处理。
5.如权利要求4所述的冰岛红极参肠卵营养果冻,其特征在于,所述的活性炭添加量为酶解液体积的3%,用柠檬酸调pH=4,脱腥温度为55℃,脱腥时间为0.5h。
6.如权利要求1所述的冰岛红极参肠卵营养果冻,其特征在于,所述的果冻中还添加有食用胶和果冻用糖。
7.如权利要求6所述的冰岛红极参肠卵营养果冻,其特征在于,所述的食用胶包含有卡拉胶和魔芋胶。
8.如权利要求7所述的冰岛红极参肠卵营养果冻,其特征在于,所述的卡拉胶和魔芋胶的比例为3:2。
9.如权利要求6所述的冰岛红极参肠卵营养果冻,其特征在于,所述的果冻用糖为白砂糖。
10.如权利要求1所述的冰岛红极参肠卵营养果冻,其特征在于,所述的果冻的制备方法包括如下的步骤:
1)玫瑰花茶的水提取液的制备:将玫瑰花茶用水进行提取,提取液过滤后获得玫瑰花茶的水提取液;
2)食用胶的制备:将食用胶加入玫瑰花茶的水提取液浸泡,胶充分溶胀后水浴加热使复配胶溶化;
3)调配:
在复配胶中加入白砂糖,继续加热至完全融化;降温后加入提取的活性物质多肽,搅拌使其充分混匀;将混合液均质,过滤灌装。
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Application publication date: 20210907 |
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