WO2020113973A1 - 一种低颗粒感的大米酶解蛋白粉及其制备方法与应用 - Google Patents

一种低颗粒感的大米酶解蛋白粉及其制备方法与应用 Download PDF

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WO2020113973A1
WO2020113973A1 PCT/CN2019/098291 CN2019098291W WO2020113973A1 WO 2020113973 A1 WO2020113973 A1 WO 2020113973A1 CN 2019098291 W CN2019098291 W CN 2019098291W WO 2020113973 A1 WO2020113973 A1 WO 2020113973A1
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rice
protein
protein powder
enzymolysis
powder
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PCT/CN2019/098291
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English (en)
French (fr)
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陈天祥
于秋生
平向莉
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无锡金农生物科技有限公司
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Priority to US16/962,843 priority Critical patent/US11805790B2/en
Publication of WO2020113973A1 publication Critical patent/WO2020113973A1/zh

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L33/185—Vegetable proteins

Definitions

  • the invention relates to the technical field of rice protein, in particular to a rice grain protein powder with low granularity, and a preparation method and application thereof.
  • Rice protein powder mainly comes from rice, and the rice contains about 8% of protein content.
  • the raw material source of rice protein is mostly rice residue raw material after fermentation in sugar mills and monosodium glutamate factories.
  • the protein in this raw material is enriched and the content More than 50%.
  • Using this raw material as a base material for further purification to obtain edible rice protein powder with a food grade of over 80% protein content is one of the most cost-effective ways to use it.
  • the protein in rice dregs is mainly water-insoluble gluten.
  • the protein undergoes long-term high-temperature liquefaction and amylase hydrolysis in the previous process.
  • the protein molecules are denatured and aggregated.
  • the protein molecules are also formed between molecules such as fat, cellulose, and sugar.
  • the cross-linked structure which leads to a further decrease in protein solubility.
  • methods for preparing high-purity proteins mainly include alkali-soluble acid precipitation method, enzymatic method and solvent method.
  • the purified rice protein has low solubility due to its own protein properties, which greatly limits the application of rice protein.
  • the modification methods for food proteins at home and abroad mainly focus on the enzyme method, acid method, acylation and glycosylation.
  • the acid method is not easy to control the degree of hydrolysis and affect the final taste.
  • the safety of the acylation product is debatable. More sugars need to be added for glycosylation to produce an effect. Therefore, these modification technologies have not been very industrially available. Good application.
  • the enzymatic modification is relatively mild and controllable, and the product also has a certain functionality without reducing the protein content.
  • the mechanism of enzymatic modification is mainly to break the original molecular structure through enzymatic hydrolysis, so that the hydrophobic group and the hydrophilic group are exposed to the molecular surface.
  • the hydrophilic group strengthens the function of protein and water, and at the same time
  • the conformational changes of protein molecules are based on the above principles to improve the physical and chemical properties of proteins.
  • the prior art does not pay much attention to the taste of the enzymatically hydrolyzed product, but only to the degree of hydrolysis, which ultimately leads to a high degree of hydrolysis, bitter taste, and a umami taste, which affects the final application of the product.
  • the applicant of the present invention provides a low-grain rice enzymatic protein powder and its preparation method and application.
  • the protein content of the enzymatically hydrolyzed rice protein of the present invention is >80%, the fat is ⁇ 3%, the nitrogen solubility index is >30%, the moisture content is ⁇ 5%, and the soluble protein molecular weight distribution is as follows: the proportion of molecular weight less than 2000Da is greater than 70%.
  • a rice grain protein powder with low graininess includes the following steps:
  • the alkaline solution adjusts the pH of the rice dregs liquid to 7.2 ⁇ 8.0, and the solid-liquid separation is performed after the alkali-processed and refined material liquid to obtain purified protein wet residue with a protein content higher than 80%;
  • Control of enzymatic hydrolysis standardize the protein feed solution prepared in step (4), adjust the temperature of the material to 45-55°C, adjust the pH to 5.5-8.5, and control the partial hydrolysis of the protein by synergistic action of complex endonucleases;
  • Enzyme killing Pass the proteolysis solution into steam, maintain 80-90 °C for 30min to terminate the enzymolysis reaction;
  • Microjet treatment the proteolysis solution is transported into the microjet, the pressure is 30-35Mpa, and the circulation is 2-4 times, and the particle size of the material is further reduced to 10-25 ⁇ m;
  • Spray drying after the treatment, the material liquid is spray dried, the inlet air temperature is 180-200 °C, the outlet air temperature is 80-100 °C, and the moisture of the material is reduced to 5% after the spray drying process;
  • step (2) the moisture content in the powder mixing process is 10-20 wt%; in the extrusion process, the temperature of the internal cavity of the extruder is set to 130-160°C.
  • the alkaline solution in step (3) is one or more of NaOH, Na2CO3, and NaHCO3 aqueous solution, and the alkaline solution concentration is 10%.
  • the mesh number of the pressure curved screen in step (4) is 80-120 mesh, and the pressure is 0.2-0.4 MPa.
  • the compound endonuclease in step (5) is two or more of alkaline protease, neutral protease, acid protease, trypsin and chymotrypsin.
  • the application of the low-grain rice enzymolysis protein powder is used for preparing functional liquid beverages.
  • the functional liquid beverage is prepared by mixing the enzymatically hydrolyzed rice protein powder with an emulsifier and a stabilizer; the stabilizer is a mixture of carrageenan, xanthan gum and guar gum; the emulsifier is monoglyceride , Polyglycerol fatty acid ester, sucrose ester mixture.
  • the application of the rice grain protein powder with low granularity is used for preparing energy bars.
  • the application of the rice grain protein powder with low granularity is used for preparing animal feed or pet food.
  • the rice protein of the present invention subjected to high-temperature sugar processing has been denatured. After the extrusion process, the rice protein undergoes high temperature, high pressure and shear treatment, and a series of complex physical and chemical reactions occur, resulting in maintaining the binding force of the protein's tertiary and quaternary structures. Changes occur, the interaction force between protein molecules becomes weaker, and the protein molecules are arranged in a linear orientation, which is more conducive to the subsequent enzymatic hydrolysis reaction and the enzymatic hydrolysis sensitivity is improved;
  • Microjet Disperse the protein particles that have been polymerized by high temperature treatment.
  • Microjet is a physical method of strong shearing.
  • the processed protein tastes smoother and the particle feel is weak;
  • the invention adopts wet grinding, and at the same time further refines the protein particles through high-pressure micro-jetting, the material liquid is subjected to protease enzymolysis, and two endonucleases are used separately, without exonuclease, which can effectively reduce free amino acids To avoid the generation of bad flavor.
  • protease enzymolysis a specific endonuclease
  • controlled enzymatic digestion is performed to obtain functional enzymatic fragments.
  • the protein content of the enzymatically hydrolyzed rice protein of the present invention is >80%, the fat content is ⁇ 3%, the moisture content is ⁇ 5%, and the nitrogen solubility index is >30%.
  • the molecular weight distribution of soluble protein is as follows: the proportion of molecular weight less than 2000Da is greater than 70%.
  • the present invention is directed to the presence of protein space structures in the heat-denatured raw materials that are difficult to enzymatically hydrolyze. After pretreatment, the enzymatic hydrolysis is promoted. Before enzymatic hydrolysis, certain pretreatment methods are combined to reduce protein molecules through high-temperature shearing through extrusion. The interaction force between the quaternary structures fully opens the molecular structure of the raw protein, which is more conducive to the effect of the enzyme. Adding the physical shearing effect of wet crushing before enzymolysis has a certain effect on reducing the granularity of enzymolysis protein.
  • the enzymatic hydrolysis process further destroys the secondary and tertiary structure of the protein, and the protein molecules unfold, changing from the aggregate state to the depolymerized state, thereby improving the solubility of the protein.
  • unfolding of rice protein occurs, which exposes the internal hydrophilic amino acids and promotes a further increase in solubility.
  • a rice grain protein powder with low graininess includes the following steps:
  • Control enzymatic hydrolysis standardize the protein material solution prepared in step (4), adjust the temperature value of the material at 45°C, adjust the pH to 5.5, and use complex endonucleases (acid protease 0.5wt% + neutral protease 0.5 wt%) Reaction 3h, synergistic control of protein partial hydrolysis;
  • Enzyme killing Pass the proteolysis solution into steam and maintain the reaction at 80 °C for 30min to terminate the enzymolysis reaction;
  • Micro-jet treatment the proteolysis solution is transported into the micro-jet, the pressure is 30Mpa, and the cycle is repeated twice to further reduce the particle size of the material to 25 ⁇ m;
  • Spray drying The treated liquid is spray dried, the inlet air temperature is 200°C, and the outlet air temperature is 100°C. After spray drying, the moisture of the material is reduced to 5%;
  • a rice grain protein powder with low graininess includes the following steps:
  • Refining treatment 10wt% lye (NaOH, Na2CO31:1 mixed) is used to adjust the pH of the rice slag material liquid to 7.5, and the material liquid after the alkali treatment and purification is subjected to solid-liquid separation to obtain purified protein wet slag ,
  • the protein content is higher than 80%;
  • Control enzymatic hydrolysis standardize the protein feed solution prepared in step (4), adjust the temperature of the feedstock to 55°C, adjust the pH to 7.0, and use a complex endonuclease (0.5wt% alkaline protease+0.5wt% Neutral protease) 3h reaction, synergistic control of protein partial hydrolysis;
  • Enzyme killing Pass the proteolysis solution into steam and maintain the reaction at 85 °C for 30min to terminate the enzymolysis reaction;
  • Microjet treatment the proteolysis solution is transported into the microjet, the pressure is 32Mpa, and the cycle is 3 times, further reducing the particle size of the material to 18 ⁇ m;
  • Spray drying The treated liquid is spray dried, the inlet air temperature is 190°C, and the outlet air temperature is 90°C. After spray drying, the moisture of the material is reduced to 5%;
  • a rice grain protein powder with low granularity includes the following steps:
  • Control enzymolysis standardize the protein feed solution prepared in step (4), adjust the temperature value of the feedstock to 50 °C, adjust the pH to 8.5, and use complex endonucleases (0.5wt% alkaline protease + 0.2wt%) Trypsin + 0.2wt% chymotrypsin) reaction for 3h, synergistic control of protein partial hydrolysis;
  • Micro-jet processing the proteolysis solution is transported into the micro-jet, the pressure is 35Mpa, and the cycle is 4 times, to further reduce the particle size of the material to 10 ⁇ m;
  • Spray drying The treated liquid is spray dried, the inlet air temperature is 180°C, and the outlet air temperature is 80°C. After spray drying, the moisture of the material is reduced to 5%;
  • the protein content of the enzymatically hydrolyzed rice protein of the present invention is >80%, the fat content is ⁇ 3%, and the moisture content is ⁇ 5%, and the molecular weight distribution is as follows: the proportion of molecular weight less than 2000Da is greater than 70%.
  • the performance evaluation of the beverage is shown in Table 2.
  • Mix according to the ratio of 10:1:1 then add the appropriate amount of citric acid and rice syrup to adjust the ratio of sweet and acid, and configure it as a 10% concentrated rice enzyme-digested protein formula beverage.
  • Table 2 The performance evaluation of the beverage is shown in Table 2.
  • Table 2 The performance evaluation of the beverage is shown in Table 2.
  • the taste results are evaluated by 10 trained sensory assessors. Since there are no similar products on the market, there is no control sample. The taste score is 10 points, and the graininess is 1-10 points from low to high.
  • the rice enzymolysis protein powder prepared in Example 3 is used as the main protein source of the energy bar.
  • the formula of the energy bar is:
  • the extruded products can be sent to the tunnel for cooling and drying to control the final water activity of the products.
  • Energy bar performance test taste preference 8.0 points, graininess 2.0 points, crispy.
  • the rice enzymolysis protein powder prepared in Example 3 is applied to animal feed, the formula is: rice enzymolysis protein powder 40%, corn flour 18%, puffed soybean flour 25%, 10% sugar powder, 4% table salt, 3% calcium hydrogen phosphate.

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Abstract

一种低颗粒感的大米酶解蛋白粉，所述大米酶解蛋白粉的制备方法包括如下步骤：(1)制糖米渣前处理；(2)高温挤压预处理；(3)精制处理；(4)湿法粉碎；(5)控制酶解；(6)灭酶；(7)微射流处理；(8)喷雾干燥；(9)粉碎。该大米酶解蛋白的蛋白含量＞80％，脂肪含量＜3％，水分含量＜5％，氮溶解指数＞30％，可溶蛋白分子量分布情况如下：分子量小于2000Da的占比大于70％。

Description

一种低颗粒感的大米酶解蛋白粉及其制备方法与应用 技术领域
本发明涉及大米蛋白技术领域，尤其是涉及一种低颗粒感的大米酶解蛋白粉及其制备方法与应用。
 背景技术
大米蛋白粉主要来源于大米，大米中含有8%左右的蛋白质含量，大米蛋白的原料来源大部分是制糖厂、味精厂等发酵后的米渣原料，该原料中的蛋白得到富集，含量大于50%。以该原料为基料进行进一步的提纯，得到食品级80%以上蛋白含量的可食用大米蛋白粉，是最为经济有效的利用途径之一。米渣中蛋白质主要是水不溶性的谷蛋白，蛋白经过前道工序长时间的高温液化和淀粉酶水解过程，蛋白质分子之间发生变性凝聚，蛋白质分子与脂肪、纤维素、糖等分子间也形成交联结构，从而导致蛋白溶解度进一步下降。目前制备高纯度蛋白的方法主要有碱溶酸沉法、酶法以及溶剂法。
提纯后的大米蛋白由于受其本身蛋白性质的影响，溶解度低，极大程度上限制了大米蛋白的应用。国内外对于食品蛋白质的改性方法主要集中在酶法、酸法、酰基化和糖基化等作用。酸法不易控制水解度且影响最终口感，酰基化反应的产物安全性值得商榷，糖基化作用所需要添加的糖类物质较多才能产生效果，故这些改性技术在工业上均没有得到很好的应用。酶法改性相对而言反应条件温和可控，产物也具有一定功能性，同时也不会降低蛋白含量。
酶法改性的机理主要是通过酶解打破原有的分子结构，使疏水性基团和亲水性基团暴露到分子表面，亲水性基团使蛋白质与水的作用得以加强，同时使蛋白质分子构象发生变化，是基于上述原理改善蛋白质的理化性质。
 技术问题
现有技术多采用单一的内切酶作用，酶切位点随机，为了修饰风味，多采用外切型的风味酶，水解过程产生较多游离氨基酸，导致最终产品的风味不佳。
现有技术对酶解产品的口感关注不大，只是关注水解度的情况，最终导致水解度偏高，口感发苦，产生鲜味，影响产品的最终应用。
 技术解决方案
针对现有技术存在的上述问题，本发明申请人提供了一种低颗粒感的大米酶解蛋白粉及其制备方法与应用。本发明酶解大米蛋白的蛋白含量>80%，脂肪＜3%，氮溶解指数＞30%，水分含量＜5%，可溶蛋白分子量分布情况如下：分子量小于2000Da的占比大于70%。
本发明的技术方案如下：
一种低颗粒感的大米酶解蛋白粉，所述大米酶解蛋白粉的制备方法包括如下步骤：
（1）制糖米渣前处理：以制糖米渣为初始原料，过40目筛去除大颗粒杂质；
（2）高温挤压预处理：将步骤（1）所得米渣原料加水调粉，对物料进行挤压预处理；
（3）精制处理：碱液调节米渣料液pH为7.2~8.0，将碱法处理精制后的料液进行固液分离，得到提纯后的蛋白湿渣，蛋白含量高于80%；
（4）湿法粉碎：蛋白湿渣调浆至浓度为10-30wt%，经过湿法分级粉碎处理，蛋白质粒径下降到100目左右，经过压力曲筛分离，筛上物返回粗粉碎进行二道粉碎处理，筛下物准备进行酶解反应；
（5）控制酶解：将步骤（4）制得的蛋白料液进行标准化，调节物料的温度值45-55℃，pH调节至5.5-8.5，用复合内切酶协同作用控制蛋白部分水解；
（6）灭酶：将蛋白酶解液通入蒸汽，维持80-90℃反应30min，终止酶解反应；
（7）微射流处理：将蛋白酶解液输送进入微射流，压力30-35Mpa，循环2-4次，进一步降低物料的粒径至10-25μm；
（8）喷雾干燥：将处理后料液经过喷雾干燥，进风温度180-200℃，出风温度80-100℃，经过喷雾干燥处理后物料的水分降低至5%；
（9）粉碎：对喷雾干燥后的样品进一步粉碎，制备不同粒径的产品。
步骤（2）中所述调粉过程中水分含量为10-20wt%；所述挤压过程中挤压机内部腔体温度设置为130-160℃。
步骤（3）中所述碱液为NaOH、Na2CO3、NaHCO3水溶液中的一种或多种，碱液浓度为10%。
步骤（4）中所述压力曲筛的目数为80-120目，压力0.2-0.4MPa。
步骤（5）中所述复合内切酶为碱性蛋白酶、中性蛋白酶、酸性蛋白酶、胰蛋白酶、糜蛋白酶中的两种或多种。
一种所述低颗粒感的大米酶解蛋白粉的应用，用于制备功能性液体饮料。
所述将酶解大米蛋白粉与乳化剂、稳定剂复配后制备功能性液体饮料；所述稳定剂为卡拉胶、黄原胶、瓜尔豆胶的混合物；所述乳化剂为单甘脂、聚甘油脂肪酸酯、蔗糖酯的混合物。
一种所述低颗粒感的大米酶解蛋白粉的应用，用于制备能量棒。
一种所述低颗粒感的大米酶解蛋白粉的应用，用于制备动物饲料或宠物食品。
 有益效果
本发明经过制糖高温处理的大米蛋白已经变性，经过挤压处理后，大米蛋白质经过高温、高压和剪切处理，发生一系列复杂的物理化学反应，导致维持蛋白质三、四级结构的结合力发生变化，蛋白质分子之间的相互作用力变弱，使蛋白质分子呈线性定向排列，更利于后续酶解反应的进行，酶解敏感性提高；
将经过高温处理复聚的蛋白颗粒分散，微射流是一种强剪切的物理粉碎方式，经过处理后的蛋白口感更为爽滑，颗粒感微弱；
本发明采用湿法粉碎，同时经过高压微射流进一步对蛋白颗粒进行细化处理，该料液进行蛋白酶酶解，采用两种内切酶分别作用，无外切酶作用，可以有效的减少游离氨基酸的产生，避免不良风味的产生。通过特定内切酶的定向酶解作用，控制性酶切，得到具有功能性的酶解片段。
本发明酶解大米蛋白的蛋白含量>80%，脂肪含量<3%，水分含量＜5%，氮溶解指数＞30%，可溶蛋白分子量分布情况如下：分子量小于2000Da的占比大于70% 。
本发明针对热变性原料中存在难以酶解的蛋白空间结构，经过前处理手段，促进酶解，在酶解前结合一定的前处理手段，通过挤压的高温剪切作用，降低蛋白分子三、四级结构间相互作用力，将原料蛋白的分子结构充分打开，更利于酶的作用效果。在酶解前增加湿法粉碎的物理剪切作用，对降低酶解蛋白的颗粒感有一定的效果。酶解过程进一步破坏蛋白的二三级结构，蛋白质分子展开，由聚集体状态变成解聚状态，从而提高蛋白质的溶解性。随着水解度的增大，大米蛋白发生去折叠现象，使得内部亲水氨基酸的暴露，促使其溶解度进一步增大。
 本发明的实施方式
下面结合实施例，对本发明进行具体描述。
实施例1
一种低颗粒感的大米酶解蛋白粉，所述大米酶解蛋白粉的制备方法包括如下步骤：
（1）制糖米渣前处理：以制糖米渣为初始原料，过40目筛去除大颗粒杂质；
（2）高温挤压预处理：将步骤（1）所得米渣原料加水调粉，调节水分含量为20wt%，对物料进行挤压预处理（挤压机内部腔体温度设置为130℃）；
（3）精制处理：采用10wt% NaOH水溶液调节米渣料液pH为7.2，将碱法处理精制后的料液进行固液分离，得到提纯后的蛋白湿渣，蛋白含量高于80%；
（4）湿法粉碎：蛋白湿渣调浆至浓度为30wt%，经过湿法分级粉碎处理，蛋白质粒径下降到100目左右，经过压力曲筛（目数为80目，压力0.2MPa）分离，筛上物返回粗粉碎进行二道粉碎处理，筛下物准备进行酶解反应；
（5）控制酶解：将步骤（4）制得的蛋白料液进行标准化，调节物料的温度值45℃，pH调节至5.5，用复合内切酶（酸性蛋白酶0.5wt%+中性蛋白酶0.5wt%）反应3h，协同作用控制蛋白部分水解；
（6）灭酶：将蛋白酶解液通入蒸汽，维持80℃反应30min，终止酶解反应；
（7）微射流处理：将蛋白酶解液输送进入微射流，压力30Mpa，循环2次，进一步降低物料的粒径至25μm；
（8）喷雾干燥：将处理后料液经过喷雾干燥，进风温度200℃，出风温度100℃，经过喷雾干燥处理后物料的水分降低至5%；
（9）粉碎：对喷雾干燥后的样品进一步粉碎，制备不同粒径的产品。最终产品的成分如表1所示。
实施例2
一种低颗粒感的大米酶解蛋白粉，所述大米酶解蛋白粉的制备方法包括如下步骤：
（1）制糖米渣前处理：以制糖米渣为初始原料，过40目筛去除大颗粒杂质；
（2）高温挤压预处理：将步骤（1）所得米渣原料加水调粉，调节水分含量为15wt%，对物料进行挤压预处理（挤压机内部腔体温度设置为150℃）；
（3）精制处理：采用10wt%碱液（NaOH、Na2CO31:1混合）调节米渣料液pH为7.5，将碱法处理精制后的料液经过进行固液分离，得到提纯后的蛋白湿渣，蛋白含量高于80%；
（4）湿法粉碎：蛋白湿渣调浆至浓度为20wt%，经过湿法分级粉碎处理，蛋白质粒径下降到100目左右，经过压力曲筛（目数为100目，压力0.3MPa）分离，筛上物返回粗粉碎进行二道粉碎处理，筛下物准备进行酶解反应；
（5）控制酶解：将步骤（4）制得的蛋白料液进行标准化，调节物料的温度值55℃，pH调节至7.0，用复合内切酶（0.5wt%碱性蛋白酶+0.5wt%中性蛋白酶）反应3h，协同作用控制蛋白部分水解；
（6）灭酶：将蛋白酶解液通入蒸汽，维持85℃反应30min，终止酶解反应；
（7）微射流处理：将蛋白酶解液输送进入微射流，压力32Mpa，循环3次，进一步降低物料的粒径至18μm；
（8）喷雾干燥：将处理后料液经过喷雾干燥，进风温度190℃，出风温度90℃，经过喷雾干燥处理后物料的水分降低至5%；
（9）粉碎：对喷雾干燥后的样品进一步粉碎，制备不同粒径的产品。最终产品的成分如表1所示。
实施例3
一种低颗粒感的大米酶解蛋白粉，所述大米酶解蛋白粉的制备方法包括如下步骤：
（1）制糖米渣前处理：以制糖米渣为初始原料，过40目筛去除大颗粒杂质；
（2）高温挤压预处理：将步骤（1）所得米渣原料加水调粉，调节水分含量为10wt%，对物料进行挤压预处理（挤压机内部腔体温度设置为160℃）；
（3）精制处理：采用10wt%碱液（NaOH、Na2CO3、NaHCO31:1:1复配）调节米渣料液pH为8.0，将碱法处理精制后的料液进行固液分离，得到提纯后的蛋白湿渣，蛋白含量高于80%；
（4）湿法粉碎：蛋白湿渣调浆至浓度为10wt%，经过湿法分级粉碎处理，蛋白质粒径下降到100目左右，经过压力曲筛（目数为120目，压力0.4MPa）分离，筛上物返回粗粉碎进行二道粉碎处理，筛下物准备进行酶解反应；
（5）控制酶解：将步骤（4）制得的蛋白料液进行标准化，调节物料的温度值50℃，pH调节至8.5，用复合内切酶（0.5wt%碱性蛋白酶+0.2wt%胰蛋白酶+0.2wt%糜蛋白酶）反应3h，协同作用控制蛋白部分水解；
（6）灭酶：将蛋白酶解液通入蒸汽，维持90℃反应30min，终止酶解反应；
（7）微射流处理：将蛋白酶解液输送进入微射流，压力35Mpa，循环4次，进一步降低物料的粒径至10μm；
（8）喷雾干燥：将处理后料液经过喷雾干燥，进风温度180℃，出风温度80℃，经过喷雾干燥处理后物料的水分降低至5%；
（9）粉碎：对喷雾干燥后的样品进一步粉碎，制备不同粒径的产品。最终产品的成分如表1所示。
表1
  蛋白质含量 （g/100g） 脂肪含量 （g/100g） 分子量小于 2000Da的占比
实施例1 81.5 2.3 70.2
实施例2 83.2 1.8 72.3
实施例3 85.8 1.4 73.8
由表1数据可以看出本发明酶解大米蛋白的蛋白含量>80%，脂肪含量<3%，水分含量＜5%，分子量分布情况如下：分子量小于2000Da的占比大于70%。
测试例1
将实施例1中制备所得大米酶解蛋白与复配稳定剂（卡拉胶：黄原胶：瓜尔豆胶=2:1:1）、复配乳化剂（单甘脂：聚甘油脂肪酸酯：蔗糖酯=1:1:1）按照比例10:1.5:1混合，再添加适量柠檬酸、大米糖浆调节甜酸比例，配置成10%浓度的大米酶解蛋白配方饮料。饮料的性能评价如表2所示。
测试例2
将实施例2中制备所得大米酶解蛋白与复配稳定剂（卡拉胶：瓜尔豆胶=2: 1）、复配乳化剂（单甘脂：聚甘油脂肪酸酯：蔗糖酯=1:1:1）按照比例10:1:1混合，再添加适量柠檬酸、大米糖浆调节甜酸比例，配置成10%浓度的大米酶解蛋白配方饮料。饮料的性能评价如表2所示。
测试例3
将实施例3中制备所得大米酶解蛋白与复配稳定剂（卡拉胶：黄原胶：瓜尔豆胶=2:1:1）、复配乳化剂（单甘脂：聚甘油脂肪酸酯：蔗糖酯=1:1:1）按照比例10:1:1混合，再添加适量柠檬酸、大米糖浆调节甜酸比例，配置成10%浓度的大米酶解蛋白配方饮料。饮料的性能评价如表2所示。
表2
  口感喜好打分 颗粒感
测试例1 8.5 3.0
测试例2 8.8 2.5
测试例3 9.0 2.0
备注：口感结果由10位经过培训的感官评定员进行评定，由于市面上尚没有同类产品，所以没有对照样，口感喜好满分为10分，颗粒感由低到高分别为1-10分。
测试例4
将实施例3中制备所得的大米酶解蛋白粉作为能量棒的主要蛋白源，能量棒的配方为：
（1）制备蛋白挤压颗粒：将大米酶解蛋白75份，大米粉20份，果葡糖浆4份，食用盐1份充分搅拌均匀，调节水分，进入挤压机分级升温，膨化切割成型，制备成蛋白颗粒；
（2）15份奶油慢速搅打，并继续加入10份果葡糖浆和10份奶油；
（3）搅打至产品软硬适中，适量加入挤压膨化后的大米酶解蛋白颗粒以及膨化燕麦片，继续搅拌混合均匀；
（4）送入模具中，送入辊压机，将产品挤压成型；
（5）挤压成型后的产品，可送入隧道冷却干燥成型，控制产品最终水分活度。能量棒性能测试：口感喜好打分8.0分，颗粒感2.0分，酥脆感。
测试例5
将实施例3中制备所得的大米酶解蛋白粉应用到动物饲料中，配方为：大米酶解蛋白粉40%，玉米粉18%，膨化豆粉25%，10%糖粉，4%食盐，3%磷酸氢钙。

Claims (9)

  1. 一种低颗粒感的大米酶解蛋白粉，其特征在于，所述大米酶解蛋白粉的制备方法包括如下步骤：
    （1）制糖米渣前处理：以制糖米渣为初始原料，过40目筛去除大颗粒杂质；
    （2）高温挤压预处理：将步骤（1）所得米渣原料加水调粉，对物料进行挤压预处理；
    （3）精制处理：碱液调节米渣料液pH为7.2~8.0，将碱法处理精制后的料液进行固液分离，得到提纯后的蛋白湿渣，蛋白含量高于80%；
    （4）湿法粉碎：蛋白湿渣调浆至浓度为10-30wt%，经过湿法分级粉碎处理，蛋白质粒径下降到100目左右，经过压力曲筛分离，筛上物返回粗粉碎进行二道粉碎处理，筛下物准备进行酶解反应；
    （5）控制酶解：将步骤（4）制得的蛋白料液进行标准化，调节物料的温度值45-55℃，pH调节至5.5-8.5，用复合内切酶协同作用控制蛋白部分水解；
    （6）灭酶：将蛋白酶解液通入蒸汽，维持80-90℃反应30min，终止酶解反应；
    （7）微射流处理：将蛋白酶解液输送进入微射流，压力30-35Mpa，循环2-4次，进一步降低物料的粒径至10-25μm；
    （8）喷雾干燥：将处理后料液经过喷雾干燥，进风温度180-200℃，出风温度80-100℃，经过喷雾干燥处理后物料的水分降低至5%；
    （9）粉碎：对喷雾干燥后的样品进一步粉碎，制备不同粒径的产品。
  2. 根据权利要求1所述的大米酶解蛋白粉，其特征在于，步骤（2）中所述调粉过程中水分含量为10-20wt%；所述挤压过程中挤压机内部腔体温度设置为130-160℃。
  3. 根据权利要求1所述的大米酶解蛋白粉，其特征在于，步骤（3）中所述碱液为NaOH、Na 2CO 3、NaHCO 3水溶液中的一种或多种，碱液浓度为10%。
  4. 根据权利要求1所述的大米酶解蛋白粉，其特征在于，步骤（4）中所述压力曲筛的目数为80-120目，压力0.2-0.4MPa。
  5. 根据权利要求1所述的大米酶解蛋白粉，其特征在于，步骤（5）中所述复合内切酶为碱性蛋白酶、中性蛋白酶、酸性蛋白酶、胰蛋白酶、糜蛋白酶中的两种或多种。
  6. 一种权利要求1所述低颗粒感的大米酶解蛋白粉的应用，其特征在于，用于制备功能性液体饮料。
  7. 根据权利要求1所述的应用，其特征在于，所述将酶解大米蛋白粉与乳化剂、稳定剂复配后制备功能性液体饮料；所述稳定剂为卡拉胶、黄原胶、瓜尔豆胶的混合物；所述乳化剂为单甘脂、聚甘油脂肪酸酯、蔗糖酯的混合物。
  8. 一种权利要求1所述低颗粒感的大米酶解蛋白粉的应用，其特征在于，用于制备能量棒。
  9. 一种权利要求1所述低颗粒感的大米酶解蛋白粉的应用，其特征在于，用于制备动物饲料或宠物食品。
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