阅读说明：本技术 一种制备预消化黑木耳营养产品的方法 (Method for preparing predigested black fungus nutritional product ) 是由 杜孟刚 程晓明 成俊宏 袁晓峰 陈坤 贾莹 龙建纲 成瀛 李姣姣 于 2020-06-19 设计创作，主要内容包括：本发明公开了一种制备预消化黑木耳营养产品的方法,包括以下步骤：步骤一、将干燥的黑木耳冷冻超微粉碎得到黑木耳粉；步骤二、将黑木耳粉混入水中得到黑木耳粉悬浊液；步骤三、向黑木耳粉悬浊液中加入复合酶,得到消化液；步骤四、将消化液均质得到均质后消化液；步骤五、当预消化黑木耳营养产品为预消化黑木耳营养液时,包括：将均质后消化液杀菌,得到预消化黑木耳营养液；当预消化黑木耳营养产品为预消化黑木耳粉时,包括：将均质后消化液调整浓度后进行喷雾干燥,得到预消化黑木耳粉。采用本发明的方法得到的预消化黑木耳营养产品,可以在黑木耳中各种营养物质不被破坏的基础上对黑木耳细胞壁进行充分消化,提高人体对黑木耳的消化吸收效率。(The invention discloses a method for preparing a predigested black fungus nutritional product, which comprises the following steps: step one, freezing and superfine grinding the dried black fungus to obtain black fungus powder; step two, mixing the black fungus powder into water to obtain a black fungus powder suspension; adding complex enzyme into the suspension of the black fungus powder to obtain a digestive juice; homogenizing the digestive juice to obtain homogenized digestive juice; step five, when the pre-digested black fungus nutrient product is a pre-digested black fungus nutrient solution, the method comprises the following steps: sterilizing the homogenized digestive juice to obtain a pre-digested black fungus nutrient solution; when the pre-digested black fungus nutritional product is pre-digested black fungus powder, the method comprises the following steps: and adjusting the concentration of the homogenized digestive juice, and then carrying out spray drying to obtain the pre-digested black fungus powder. The predigested black fungus nutritional product obtained by the method can fully digest the cell walls of the black fungus on the basis that various nutrient substances in the black fungus are not damaged, and the digestion and absorption efficiency of human bodies to the black fungus is improved.)

1. A method for preparing a pre-digested black fungus nutritional product is characterized in that the pre-digested black fungus nutritional product comprises a pre-digested black fungus nutritional liquid or pre-digested black fungus powder; the preparation method of the predigested black fungus nutritional product comprises the following steps:

step one, freezing and superfine grinding the dried black fungus at the temperature of-45 to-35 ℃ to obtain black fungus powder with the particle size of 60 to 100 meshes;

step two, mixing the black fungus powder obtained in the step one into water, and adjusting the pH value to 5-8 to obtain a black fungus powder suspension; the volume of the water is 10-100 times of the weight of the black fungus powder, the volume unit of the water is mL, and the unit of the weight of the black fungus powder is g;

step three, adding a complex enzyme into the black fungus powder suspension liquid obtained in the step two, and digesting for 1-3 hours at the temperature of 35-45 ℃ to obtain a digestion solution; the mass percentage of the complex enzyme to the volume of the black fungus powder suspension is 0.05-0.3%, the unit of the mass of the complex enzyme is g, and the unit of the volume of the black fungus powder suspension is mL; the compound enzyme is formed by mixing chitinase, cellulase and pectinase, wherein the mass percentage of the chitinase, the cellulase and the pectinase in the compound enzyme are 20-50%, 30-55% and 20-40%, respectively;

homogenizing the digestive juice obtained in the step three under the pressure condition of 20-40 MPa to obtain homogenized digestive juice;

step five, when the pre-digested black fungus nutritional product is a pre-digested black fungus nutritional liquid, the method comprises the following steps: sterilizing the homogenized digestive juice obtained in the fourth step for 10-60 s at the temperature of 125-150 ℃ to obtain a predigested black fungus nutrient solution;

when the pre-digested black fungus nutritional product is pre-digested black fungus powder, the method comprises the following steps: and C, adjusting the homogenized digestive juice in the step four to the concentration of 0.05 g/mL-0.3 g/mL, and performing spray drying on the digestive juice with the adjusted concentration to obtain the pre-digested black fungus powder.

2. The method for preparing the predigested black fungus nutritional product according to claim 1, wherein the method for obtaining the dried black fungus in the first step comprises the steps of placing the washed black fungus in layers into a dryer, and drying the black fungus layers at a constant temperature of 38-44 ℃ for 10-16 h; the water content of the dried black fungus in the step one is 10-12 wt%; the crushing speed of the frozen superfine crushing in the step one is 20000r/min to 25000 r/min.

3. The method of claim 1, wherein the pH in step two is 5.5 to 7.5; in the second step, the volume of the water is 20-80 times of the mass of the black fungus powder, the volume unit of the water is mL, and the unit of the mass of the black fungus powder is g.

4. The method for preparing a pre-digested black fungus nutritional product according to claim 3, wherein the pH in the second step is 6.0-6.6; in the second step, the volume of the water is 20-50 times of the weight of the black fungus powder, the volume unit of the water is mL, and the unit of the weight of the black fungus powder is g.

5. The method for preparing the pre-digested black fungus nutritional product according to any one of claims 1 to 4, wherein the digestion temperature in the third step is 37-42 ℃, and the digestion time is 1.5-2.5 h; in the third step, the percentage of the mass of the complex enzyme to the volume of the black fungus powder suspension is 0.1-0.2%, the unit of the mass of the complex enzyme is g, and the unit of the volume of the black fungus powder suspension is mL.

6. The method for preparing a pre-digested black fungus nutritional product according to claim 5, wherein the digestion temperature in the third step is 39-41 ℃, and the digestion time is 1.8-2.2 h; in the third step, the percentage of the mass of the complex enzyme to the volume of the black fungus powder suspension is 0.15-0.18%, the unit of the mass of the complex enzyme is g, and the unit of the volume of the black fungus powder suspension is mL.

7. The method for preparing the predigested black fungus nutritional product according to claim 1, wherein in the third step, the mass percentage of chitinase in the compound enzyme is 30-40%, the mass percentage of cellulase is 35-45%, and the mass percentage of pectinase is 20-35%.

8. The method for preparing the predigested black fungus nutritional product according to claim 7, wherein in the third step, the mass percentage of chitinase in the compound enzyme is 31-37%, the mass percentage of cellulase is 36-42%, and the mass percentage of pectinase is 25-33%.

9. The method for preparing the predigested black fungus nutritional product according to claim 1, wherein the air inlet temperature of the spray drying in the fifth step is 130-160 ℃, the feeding speed is 4-10 g/min, and the air extraction amount is 6-10L/min.

10. The method for preparing a pre-digested black fungus nutritional product according to claim 9, wherein in the fifth step, the homogenized digestive juice is adjusted to a concentration of 0.1g/mL to 0.25 g/mL; in the fifth step, the air inlet temperature of the spray drying is 135-150 ℃, the feeding speed is 5-8 g/min, and the air extraction amount is 6.5-8.5L/min.

Technical Field

The invention belongs to the technical field of deep processing of food, and particularly relates to a method for preparing a predigested black fungus nutritional product.

Background

Auricularia auricula belongs to Basidiomycetes and Auriculariaceae, and is mainly distributed in northern hemisphere temperate zone, in recent years, with the development of pure strain culture and bag cultivation technology, the Auricularia auricula industry is continuously developed, and the productivity, yield and quality are greatly improved.

With the improvement of the living standard of people, the food nutrition and health are gradually paid more attention by people. Particularly, with the change of the dietary structure in China, the nutrition and health care efficacy of the black fungus is accepted by more and more people, and becomes one of the most popular foods for consumers at home and abroad, and domestic research shows that: the dry agaric contains 14.1% of protein, 69.5% of carbohydrate, 46% of crude fiber, 4.2% of ash and 1.2% of fat, and besides, the dry agaric is also rich in calcium, phosphorus, iron, thiamine, vitamin B2, carotene and the like. The calcium content of every 100g of rehydrated black fungus is about 5 times that of pork; the iron content is approximately 4 times of that of pork. The black fungus is rich in nutrition, has the health-care effects of reducing blood fat, resisting thrombus, oxidation, aging and cancer, preventing various diseases such as hypertension and the like, is deeply loved by consumers and is a good food raw material.

The common eating mode of the black fungus is mainly frying, and the chewing of the oral cavity and various digestive enzymes in the digestive tract can digest and absorb only a small part of nutrient substances. Research has proved that when the black fungus is eaten as a dish, the human body absorption rate of the effective components is only about 40%, and the reason for analyzing the absorption rate is that the black fungus is used as a higher multicellular eukaryote, the cells of the eukaryon are thick, the cell walls of the black fungus are tough and hard, the digestion by human bodies is not easy, and various effective components contained in the cell walls are difficult to permeate through the cell walls and be absorbed by the human bodies, so that the wall breaking treatment is a key link for improving the human body utilization rate of the nutrient components of the black fungus and is also a core link for deep processing of black fungus products.

At present, the pretreatment crushing wall-breaking technology of black fungus generally adopts the following methods: the mechanical crushing methods such as wet crushing, normal temperature crushing, ultramicro crushing and the like are characterized by being simple, economic and low in requirements on equipment, but low in wall breaking efficiency, and only suitable for treatment and application of rough processed products. The wall breaking effect of the chemical wall breaking method represented by the alkaline wall breaking is slightly higher than that of the mechanical method, but the use of a large amount of chemical reagents can bring about greater environmental protection pressure. The physical wall breaking method represented by ultrasonic disruption has the advantages of high wall breaking efficiency and no environmental pollution, but the application range of the method is limited by the requirement on equipment, and meanwhile, local high heat is easily generated during ultrasonic treatment, so that the loss of heat-sensitive nutrient substances in the agaric is caused. The biological enzyme method wall-breaking technology gradually becomes the focus of attention of the black fungus food processing technology due to the advantages of mild action, high wall-breaking efficiency, no pressure of environmental pollution and the like. The research on the extraction of the effective components of black fungus is increasing, for example: the black fungus wall breaking mode combining the chemical method, the ultrasonic method and the biological enzyme method disclosed in the domestic patent CN 109705234A can obviously improve the release and extraction of the active ingredients of the black fungus, but the operation process is complex, the requirement on equipment is high, and the waste liquid generated by the chemical method treatment needs to be subjected to strict environmental treatment, so the implementation requirement is high, and the industrial feasibility is not high. While the domestic patent CN103641924 discloses a treatment mode combining cellulase and hot water extraction, CN 107857823A discloses a treatment mode of yeast wall-breaking enzyme, and a black fungus wall-breaking mode disclosed by CN 107177007A, through a mode of sequentially digesting pectinase, cellulase, alpha-amylase and neutral protease, a high-efficiency wall-breaking effect can be generated, but the target product is only black fungus polysaccharide, and the comprehensive utilization of black fungus total nutrient components such as protein, vitamins, minerals and the like is not mentioned.

China is the most main production area of black fungus and has the tradition of eating black fungus, but the edible mode is single and the advanced process is basically absent. The potential nutrition and health care function of the black fungus can not be fully utilized. In recent years, with the development of food processing technology and biotechnology, people have recognized that the development of instant products can optimize human dietary structure, and products such as black fungus powder, black fungus crisp chips, black fungus biscuits, black fungus wine, black fungus jam, black fungus pickles, black fungus sausages and the like are gradually brought to the market, but most of the products still belong to the primary processed products of black fungus, and the digestibility of the black fungus cannot be obviously improved. For example: the domestic patent CN 103549443A provides a flavor beverage prepared by compounding black fungus, indigo honeysuckle, honey and the like, wherein the use of pectinase can improve the digestibility of the black fungus to a certain extent, but the main purpose of the pectinase is to reduce the viscosity of the product and not to improve the bioavailability of the black fungus; domestic patent CN 109527190A discloses a preparation method and application of black fungus composite micromolecular peptide powder, which is characterized in that the edible efficiency of black fungus micromolecular peptide is improved, but the comprehensive utilization of other nutrient components of black fungus is neglected; domestic patent CN 109090296A discloses an enzymolysis black fungus health beverage and application thereof, which is characterized in that black fungus is treated by using bioactive enzyme in malt extract, but the malt extract cannot provide proper and sufficient wall-breaking enzyme.

With the increasing emphasis on healthy diet, consumers have increasingly high requirements on food safety, food nutrition and dietary balance. Black fungus has huge industrial scale in China, contains rich protein, dietary fiber and very little fat, and is an ideal food which can improve the dietary structure of residents, promote the balance of nutrition and diet, enable consumers to get rid of expensive health care products and improve the physical health of people. Therefore, the development of a pre-digested black fungus nutritional product is beneficial to improving the level of fully digesting and absorbing black fungus nutritional substances, and can improve the industrial current situation that a plurality of primary processed products and deep processed products of the black fungus industry are insufficient at present.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a method for preparing a predigested black fungus nutritional product aiming at the defects of the prior art. The method comprises the steps of freezing and superfine grinding dry black fungus powder, mixing the crushed dry black fungus powder with a complex enzyme formed by mixing chitinase, cellulase and pectinase for digestion, homogenizing the digestion solution and the like to obtain a pre-digested black fungus nutritional product, wherein the cell walls of the black fungus can be fully digested on the basis that various nutritional substances in the black fungus are not damaged, and the digestion and absorption efficiency of a human body on the black fungus is improved.

In order to solve the technical problems, the invention adopts the technical scheme that: a method for preparing a pre-digested black fungus nutritional product is characterized in that the pre-digested black fungus nutritional product comprises a pre-digested black fungus nutritional liquid or pre-digested black fungus powder; the preparation method of the predigested black fungus nutritional product comprises the following steps:

step one, freezing and superfine grinding the dried black fungus at the temperature of-45 to-35 ℃ to obtain black fungus powder with the particle size of 60 to 100 meshes;

step two, mixing the black fungus powder obtained in the step one into water, and adjusting the pH value to 5-8 to obtain a black fungus powder suspension; the volume of the water is 10-100 times of the weight of the black fungus powder, the volume unit of the water is mL, and the unit of the weight of the black fungus powder is g;

step three, adding a complex enzyme into the black fungus powder suspension liquid obtained in the step two, and digesting for 1-3 hours at the temperature of 35-45 ℃ to obtain a digestion solution; the mass percentage of the complex enzyme to the volume of the black fungus powder suspension is 0.05-0.3%, the unit of the mass of the complex enzyme is g, and the unit of the volume of the black fungus powder suspension is mL; the compound enzyme is formed by mixing chitinase, cellulase and pectinase, wherein the mass percentage of the chitinase, the cellulase and the pectinase in the compound enzyme are 20-50%, 30-55% and 20-40%, respectively;

homogenizing the digestive juice obtained in the step three under the pressure condition of 20-40 MPa to obtain homogenized digestive juice;

step five, when the pre-digested black fungus nutritional product is a pre-digested black fungus nutritional liquid, the method comprises the following steps: sterilizing the homogenized digestive juice obtained in the fourth step for 10-60 s at the temperature of 125-150 ℃ to obtain a predigested black fungus nutrient solution;

when the pre-digested black fungus nutritional product is pre-digested black fungus powder, the method comprises the following steps: and C, adjusting the homogenized digestive juice in the step four to the concentration of 0.05 g/mL-0.3 g/mL, and performing spray drying on the digestive juice with the adjusted concentration to obtain the pre-digested black fungus powder.

The method for preparing the pre-digested black fungus nutritional product is characterized in that the method for obtaining the dried black fungus in the step one comprises the steps of placing the cleaned black fungus in a dryer in layers, and drying the black fungus in the dryer at the constant temperature of 38-44 ℃ for 10-16 h; the water content of the dried black fungus in the step one is 10-12 wt%; the crushing speed of the frozen superfine crushing in the step one is 20000r/min to 25000 r/min.

The method for preparing the pre-digested black fungus nutritional product is characterized in that the pH value in the step two is 5.5-7.5; in the second step, the volume of the water is 20-80 times of the mass of the black fungus powder, the volume unit of the water is mL, and the unit of the mass of the black fungus powder is g.

The method for preparing the pre-digested black fungus nutritional product is characterized in that the pH value in the step two is 6.0-6.6; in the second step, the volume of the water is 20-50 times of the weight of the black fungus powder, the volume unit of the water is mL, and the unit of the weight of the black fungus powder is g.

The method for preparing the pre-digested black fungus nutritional product is characterized in that the digestion temperature in the third step is 37-42 ℃, and the digestion time is 1.5-2.5 h; in the third step, the percentage of the mass of the complex enzyme to the volume of the black fungus powder suspension is 0.1-0.2%, the unit of the mass of the complex enzyme is g, and the unit of the volume of the black fungus powder suspension is mL.

The method for preparing the pre-digested black fungus nutritional product is characterized in that the digestion temperature in the third step is 39-41 ℃, and the digestion time is 1.8-2.2 hours; in the third step, the percentage of the mass of the complex enzyme to the volume of the black fungus powder suspension is 0.15-0.18%, the unit of the mass of the complex enzyme is g, and the unit of the volume of the black fungus powder suspension is mL.

The method for preparing the predigested black fungus nutritional product is characterized in that in the third step, the mass percentage of chitinase, cellulase and pectinase in the compound enzyme is 30-40%, 35-45% and 20-35%.

The method for preparing the predigested black fungus nutritional product is characterized in that in the third step, the mass percentage of chitinase, cellulase and pectinase in the compound enzyme is 31-37%, 36-42% and 25-33%.

The method for preparing the predigested black fungus nutritional product is characterized in that the air inlet temperature of the spray drying in the step five is 130-160 ℃, the feeding speed is 4-10 g/min, and the air extraction amount is 6-10L/min.

The method for preparing the pre-digested black fungus nutritional product is characterized in that in the fifth step, the homogenized digestion solution is adjusted to have the concentration of 0.1 g/mL-0.25 g/mL; in the fifth step, the air inlet temperature of the spray drying is 135-150 ℃, the feeding speed is 5-8 g/min, and the air extraction amount is 6.5-8.5L/min.

Compared with the prior art, the invention has the following advantages:

1. according to the invention, the pre-digested black fungus nutritional product is obtained by freezing and ultramicro-crushing dry black fungus powder, mixing the crushed dry black fungus powder with a complex enzyme formed by mixing chitinase, cellulase and pectinase for digestion, homogenizing the digestion solution and the like, the black fungus cells can be fully digested and broken, various nutritional substances in the black fungus penetrate through the cell walls without being damaged, and the digestion and absorption efficiency of a human body on the black fungus is improved.

2. The complex enzyme is formed by mixing chitinase, cellulase and pectinase, has strong pertinence, can effectively break the wall of a black fungus cell, effectively digest and enzymolyze animal and plant fibers in the cell wall of the black fungus, and enables various effective components in the black fungus to successfully permeate the cell wall, the yield of polysaccharide in a digestive solution digested by the complex enzyme reaches 2%, the release amount of chitobiose, chitotriose, other cello-oligosaccharides and other nutrient substances is high, and the complex enzyme is more beneficial to absorption by a human body.

3. According to the invention, chitinase accounting for 20-50% by mass, cellulase accounting for 30-55% by mass and pectinase accounting for 20-40% by mass are used as the complex enzyme, so that the problem of overhigh glucose content in digestive juice can be solved on the basis of full wall breaking, and the risk that the traditional edible fungus instant product is easy to cause blood sugar rise of a human body to cause diabetes is reduced.

4. The digestive juice after the compound enzyme digestion is not filtered and enzyme-inactivated, thereby being more beneficial to releasing the nutrient substances in the black fungus.

5. The method for preparing the pre-digested black fungus nutritional product does not need additional steps of extracting and releasing active ingredients, is simple in operation method, low in equipment requirement and high in industrial feasibility.

The technical solution of the present invention is further described in detail with reference to the following examples.

Detailed Description