阅读说明：本技术 一种牛蒡根蛋白粉的制备方法 (Preparation method of burdock root protein powder ) 是由 丁朋 丁利 张朋 于 2020-05-22 设计创作，主要内容包括：本发明公开了一种牛蒡根蛋白粉的制备方法,经如下具体步骤：S1、预处理,S2、低温打浆,S3、萃取,S4、一次分离,S5、酸沉,S6、二次分离,S7、酶解,S8、水洗,S9、三次分离,S10、中和,S11、四次分离,S12、杀菌,S13、干燥,S14、初步筛选,S15、超微粉碎,S16、喷涂,S17、金属检测,S18、包装；获得了高纯度牛蒡根蛋白粉,并提供对人们健康有益的食品。(The invention discloses a preparation method of burdock root protein powder, which comprises the following specific steps: s1, pretreatment, S2, low-temperature pulping, S3, extraction, S4, primary separation, S5, acid precipitation, S6, secondary separation, S7, enzymolysis, S8, water washing, S9, tertiary separation, S10, neutralization, S11, fourth separation, S12, sterilization, S13, drying, S14, primary screening, S15, ultramicro crushing, S16, spraying, S17, metal detection, S18 and packaging; the obtained high-purity burdock root protein powder can be used as food beneficial to human health.)

1. A preparation method of burdock root protein powder is characterized by comprising the following specific steps:

s1, preprocessing: selecting burdock roots, peeling, slicing, adding water, stirring, and putting into an extruder to obtain a pretreatment material;

s2, low-temperature pulping: cooling the pretreated material and then crushing the material; soaking the pulverized particles in calcium chloride water solution, adjusting pH to 8-10 and water temperature to 30-40 deg.C, stirring for 1-2 hr to obtain radix Arctii slurry;

s3, extraction: placing the burdock root pulp into an extraction tank, adding water, wherein the water temperature is 30-50 ℃, and the PH is 9 to obtain a low-temperature burdock root solution;

s4, primary separation: feeding the low-temperature burdock root solution into a high-speed separator to obtain mixed burdock root juice;

s5, acid precipitation: putting the mixed burdock root juice into an acid precipitation tank, and adjusting the pH value to 4.2 to precipitate the burdock root protein;

s6, secondary separation: sending the mixed burdock root juice subjected to acid precipitation into a separator, separating precipitated protein particles from water, and recovering the protein liquid into a temporary storage tank;

s7, enzymolysis: sequentially carrying out primary enzymatic hydrolysis, secondary enzymatic hydrolysis, enzyme inactivation and drying on the protein liquid to obtain a primary protein separation product;

s8, washing: putting the initial protein isolate product into a temporary storage tank, adding water and stirring to obtain a coagulated emulsion;

s9, three times of separation: conveying the curd liquid into a centrifuge for centrifugation, and recovering curd into a neutralization tank;

s10, neutralization: adding alkali into the neutralization tank to adjust the pH of the curd to 7;

s11, four times of separation: conveying the curd liquid in the neutralization tank into a centrifuge for centrifugation, and separating out curd again;

s12, sterilization: placing the separated curd at 140C⁰Carrying out instant sterilization under the condition;

s13, drying: feeding the sterilized curd into a drying tower at 180 deg.C⁰Drying under the condition;

s14, primary screening: primarily screening the dried burdock root protein to ensure that 98 percent of the burdock root protein passes through a standard sieve of 100 meshes;

s15, superfine grinding: crushing burdock root protein, and enabling 90% of burdock root protein to pass through a standard sieve of 500 meshes to obtain burdock root protein powder;

s16, spraying: spraying a surfactant on the surface of the burdock root protein powder;

s17, metal detection: carrying out metal detection on the burdock root protein powder;

s18, packaging: packaging the burdock root protein powder according to the specified weight.

2. The method for preparing burdock root protein powder as claimed in claim 1, wherein in the pretreatment, after the burdock root is put into an extruder, the burdock root is heated at 90-110 ℃ for 4-6 seconds, then at 150-200 ℃ for 5-7 seconds, with the pressure of 1.2-1.4MPa, and then extruded under normal pressure.

3. The preparation method of burdock root protein powder according to claim 1, wherein the primary enzymatic hydrolysis comprises the following steps: the enzymes used include at least two non-starch polysaccharide enzymes, the pH is 5-6, and the enzymes hydrolyze for 0.5-1.5 h.

4. The method for preparing burdock root protein powder according to claim 3, wherein the non-starch polysaccharidase comprises at least two of cellulase, xylanase, glucanase or alpha-galactosidase.

5. The preparation method of burdock root protein powder according to claim 1, wherein the secondary enzymatic hydrolysis comprises the following steps: the enzyme comprises at least two kinds of protease, pH is 7-8, and the enzyme is hydrolyzed for 2.5-3.5h to obtain enzyme hydrolysate of soybean protein isolate liquid.

6. The method for preparing burdock root protein powder according to claim 5, wherein the protease comprises at least two of neutral protease, papain, trypsin, acid protease, flavourzyme or alkali protease.

7. The preparation method of burdock root protein powder according to claim 1, wherein the enzyme inactivation comprises the following steps: heating the enzyme hydrolysate of the isolated soybean protein solution at 95-105 deg.C for 10-20min for enzyme inactivation.

8. The preparation method of burdock root protein powder according to claim 1, which is characterized by comprising the following steps of: drying the enzyme hydrolysate of the isolated soybean protein solution at 45-55 deg.C.

Technical Field

The invention relates to a preparation method of burdock root protein powder, and belongs to the technical field of burdock product processing.

Background

Great burdock achene (A. B.)Arctium lappaL.) also named as BAIMITANGSHEN and Burdock vegetable, belonging to 2-year-old herbaceous plant of Arctium of Compositae, and fruit of fructus Arctii is recorded in Chinese pharmacopoeia of the calendar for treating common cold, measles, sore throat, and erysipelas. Burdock is acclimatized to be a novel vegetable in Japan, and is introduced into China after 1980. The nutritional and edible values and the medicinal and health-care effects of the burdock are more and more concerned. The meat-like taproot of the Chinese medicinal herb is used as a special health-care vegetable for resisting aging, reducing blood sugar, tonifying kidney and strengthening yang in folks. Chemical components of burdock root,The research of pharmacological action shows that: the radix Arctii not only contains abundant saccharide nutritional components such as protein and oligosaccharide, but also contains various small molecule active components such as Burdock acid, aldehydes, polyacetylene and volatile oil. Especially, the burdock root protein powder can make the blood vessel become flexible, can separate sodium from cells and discharge the sodium out of the body, and also has the function of preventing chronic hypertension.

In recent years, more research reports are reported on edible and medicinal methods of burdock roots, more and more food processing enterprises in China concentrate on the development of burdock products, and the preparation method of burdock root protein is still rare, so that the research on the preparation method of burdock root protein powder has certain market prospect, and safe, nutritional and healthy food is better provided for the public.

Disclosure of Invention

Aiming at the existing technical problems, the invention provides a preparation method of burdock root protein powder, which is used for improving the purity of the obtained burdock root protein.

In order to realize the purpose, the invention provides a preparation method of burdock root protein powder, which comprises the following specific steps:

s1, preprocessing: selecting burdock roots, peeling, slicing, adding water, stirring, and putting into an extruder to obtain a pretreatment material.

Further, after the burdock root is put into an extruder, the burdock root is heated for 4 to 6 seconds at the temperature of between 90 and 110 ℃ and then heated for 5 to 7 seconds at the temperature of between 150 and 200 ℃ under the pressure of between 1.2 and 1.4MPa, and then extruded under normal pressure.

S2, low-temperature pulping: cooling the pretreated material and then crushing the material; soaking the pulverized particles in calcium chloride water solution, adjusting pH to 8-10 and water temperature to 30-40 deg.C, and stirring for 1-2 hr to obtain radix Arctii slurry. The protein in the burdock root is changed into small particles, so that the burdock root protein is dissolved out more effectively.

S3, extraction: placing the radix Arctii pulp in extraction tank, adding water at 30-50 deg.C and pH of 9 to obtain low temperature radix Arctii solution. And (3) dissolving more protein components in the burdock roots by an alkali dissolution principle.

S4, primary separation: feeding the low-temperature burdock root solution into a high-speed separator to obtain mixed burdock root juice. The crude fiber (burdock root dregs) in the mixed solution is separated from the water (mixed burdock root juice) containing protein by high-speed centrifugation, so that the yield of the protein solution is improved.

S5, acid precipitation: and (3) putting the mixed burdock root juice into an acid precipitation tank, and adjusting the pH value to 4.2 to precipitate the burdock root protein. By utilizing the principle that the isoelectric point of the burdock root protein is 4.2, the burdock root protein is precipitated under the condition, and impurities in the protein are removed, so that the purity of the burdock root protein is improved.

S6, secondary separation: and (3) sending the mixed burdock root juice subjected to acid precipitation into a separator, separating the precipitated protein particles from water, and recovering the protein liquid into a temporary storage tank.

S7, enzymolysis: and sequentially carrying out primary enzymatic hydrolysis, secondary enzymatic hydrolysis, enzyme inactivation and drying on the protein liquid to obtain a primary protein separation product.

Further, the primary enzymatic hydrolysis comprises the following steps: the enzymes used include at least two non-starch polysaccharide enzymes, the pH is 5-6, and the enzymes hydrolyze for 0.5-1.5 h. The fiber components on the surface of the burdock root protein can be destroyed through the enzymolysis reaction of the non-starch polysaccharide enzyme, the viscosity of the burdock root protein is reduced, the space structure of the burdock root protein is improved, and the subsequent enzymolysis reaction of protease is facilitated.

Still further, the non-starch polysaccharide enzyme comprises at least two of a cellulase, xylanase, glucanase, or alpha-galactosidase.

Further, the secondary enzymatic hydrolysis comprises the following steps: the enzyme comprises at least two kinds of protease, pH is 7-8, and the enzyme is hydrolyzed for 2.5-3.5h to obtain enzyme hydrolysate of soybean protein isolate liquid. The protease acts on peptide bonds of the protein to decompose the protein of the burdock root protein into polypeptide or oligopeptide components, thereby improving the absorptivity of the burdock root protein.

Still further, the protease includes at least two of a neutral protease, papain, trypsin, acid protease, flavourzyme, or alkali protease.

Further, the enzyme inactivation comprises the following steps: heating the enzyme hydrolysate of the protein isolate liquid at 95-105 deg.C for 10-20min for enzyme inactivation to remove enzyme preparation added in the hydrolysate.

Further, drying the enzyme hydrolysate of the isolated soybean protein liquid at 45-55 deg.C.

S8, washing: and (3) putting the initial protein isolate product into a temporary storage tank, adding water and stirring to dissolve the salt and ash in the initial protein isolate product into the water to obtain the coagulated emulsion.

S9, three times of separation: and (4) conveying the curd liquid into a centrifuge for centrifugation, and recovering the curd into a neutralization tank.

S10, neutralization: alkali is added to the neutralization tank to adjust the curd pH to 7.

S11, four times of separation: the curd liquid in the neutralization tank is sent to a centrifuge for centrifugation, and the curd is separated again. Separating for several times to improve the purity of the obtained burdock root protein.

S12, sterilization: placing the separated curd at 140C⁰And (5) carrying out instant sterilization under the condition.

S13, drying: feeding the sterilized curd into a drying tower at 180 deg.C⁰Drying is carried out under the conditions.

S14, primary screening: primarily screening the dried burdock root protein to ensure that 98 percent of the burdock root protein passes through a standard sieve of 100 meshes.

S15, superfine grinding: pulverizing radix Arctii protein, and sieving 90% of the powder with 500 mesh standard sieve to obtain radix Arctii protein powder.

S16, spraying: and spraying a surfactant on the surface of the burdock root protein powder.

S17, metal detection: and carrying out metal detection on the burdock root protein powder.

S18, packaging: packaging the burdock root protein powder according to the specified weight.

In conclusion, the burdock root protein powder has higher solubility than high-quality vegetable protein of soybean protein, can slow down the secretion of ghrelin and keep a longer satiety, thereby reducing the calorie intake, and is suitable for modern people pursuing health, light weight and vitality.

Compared with the prior art, the preparation process has the following technical advantages:

1. the burdock slices are extruded at instantaneous high temperature and high pressure, so that substances such as trypsin inhibitor and the like in the burdock roots are denatured and removed, and the effects of deodorization, expansion removal and enzyme removal on the product are achieved.

2. The pretreatment material is crushed to ensure that more protein can be effectively dissolved out, alkaline calcium chloride aqueous solution is used for leaching the protein, then the acid solution is used for re-precipitation, impurities are removed, and the purity of the burdock root protein is improved.

3. The fiber components on the surface of the burdock root protein can be destroyed through the enzymolysis reaction of the non-starch polysaccharide enzyme, which is helpful for the subsequent enzymolysis reaction of the protease. The protease decomposes protein of the burdock root protein into polypeptide or oligopeptide components, so that the absorptivity of the burdock root protein is improved.

4. Through the steps of water washing, separation, neutralization, separation and the like after enzymolysis, the intermediate contains less inorganic salt components, so that the purity of the obtained burdock root protein is higher.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.