阅读说明：本技术 一种魔芋精粉多酶酶解物及其制备方法 (Multi-enzyme zymolyte of konjac fine powder and preparation method thereof ) 是由 张志健 邹庭 祁珊珊 郑红星 于 2020-04-01 设计创作，主要内容包括：本发明提供了一种魔芋精粉多酶酶解物及其制备方法,属于功能食品加工领域。本发明通过将魔芋精粉原料在酒精中纯化,得到魔芋湿精粉；再将魔芋湿精粉进行脱醇处理得到纯化魔芋精粉；再加水和酶进行酶解,最终得到魔芋精粉多酶酶解物。本发明通过对工艺进行优化,得到一种含有一定速溶性多糖和低聚糖的酶解产物。(The invention provides a multi-enzyme zymolyte of konjac fine powder and a preparation method thereof, belonging to the field of functional food processing. Purifying a konjak fine powder raw material in alcohol to obtain konjak wet fine powder; dealcoholizing the wet konjac powder to obtain purified konjac powder; adding water and enzyme for enzymolysis to obtain the final product. The invention optimizes the process to obtain an enzymolysis product containing a certain instant polysaccharide and oligosaccharide.)

1. The preparation method of the multi-enzyme zymolyte of the konjac fine powder is characterized by comprising the following steps:

(1) purifying the konjak fine powder raw material in alcohol to obtain konjak wet fine powder;

(2) dealcoholizing the wet konjac powder to obtain purified konjac powder;

(3) mixing the obtained purified rhizoma Amorphophalli refined powder, water and enzyme, and performing enzymolysis to obtain multi-enzyme zymolyte of rhizoma Amorphophalli refined powder.

2. The method according to claim 1, wherein the alcohol concentration in step (1) is 55 to 75% by volume;

the feed-liquid ratio of the konjac powder raw material to the alcohol in the step (1) is 1g: 3-5 ml;

the purification time in the step (1) is 1-3 h;

the temperature of dealcoholization treatment in the step (2) is 50-70 ℃.

3. The preparation method according to claim 1, wherein the mass-to-volume ratio of the purified konjac fine powder to water in the step (3) is 15-30 g:100 mL;

the enzyme in the step (3) comprises glucomannanase, cellulase and pectinase;

the dosage of the glucomannanase is 50-70 u/g of purified konjac powder, the dosage of the cellulase is 40-60 u/g of purified konjac powder, and the pectinase accounts for 0.03-0.05% of the total mass of the system;

the temperature of enzymolysis is 55-65 ℃, and the time of enzymolysis is 2-3 h.

4. The multi-enzyme zymolyte of the refined konjac flour obtained by the preparation method of any one of claims 1 to 3.

Technical Field

The invention relates to the technical field of functional food processing, in particular to a konjac fine powder multi-enzyme zymolyte and a preparation method thereof.

Background

The konjak has higher function and medical value, and modern researches show that the main chemical components of the konjak tuber are as follows: glucomannan, starch, other polysaccharides, crude protein, essential amino acids, potassium, calcium, magnesium, sodium, iron, manganese, copper and other trace elements necessary for human body.

Glucomannan in konjak is a relatively rich renewable natural polymer resource after starch and cellulose, has biodegradability and water solubility, is a dietary fiber with relatively high natural molecular weight and highest viscosity, can adsorb water 200 times of the volume of the glucomannan to form a viscous solution, can enhance satiety, and cannot generate heat because the glucomannan is not influenced by digestive enzymes of a human body. Is a recognized soluble multifunctional polysaccharide, and can generate konjak oligosaccharide with stronger function after being degraded moderately. However, the water-absorbing swelling and dissolution rate is very slow, usually 2 hours or more.

At present, the konjac glucomannan enzymolysis has the following optimizable problems: the single enzyme enzymolysis results in great enzyme consumption, long enzymolysis period and low utilization of konjaku flour. Secondly, some enzymolysis methods take detection of reducing sugar as a main index, the high reducing sugar content does not represent the high oligosaccharide content, and on the contrary, on the premise of the same soluble solid content, the higher the reducing sugar content is, the lower the oligosaccharide content is, the enzymolysis process also loses the significance of preparing the oligosaccharide. And thirdly, some enzymolysis methods can only be applied to laboratory research and cannot be put into formal production. The konjac fine powder has the characteristic of water swelling, is easy to generate abdominal distension after being directly eaten without degradation, and has certain safety risk; after being degraded properly, the said process can eliminate the defect, raise the dissolving speed and maintain the original functional characteristic.

Disclosure of Invention

The invention aims to provide a multienzyme zymolyte of konjac powder and a preparation method thereof, which overcome the defects of long enzymolysis time, incomplete enzymolysis, low utilization rate of the konjac powder and the like in the prior art and obtain an enzymolysis product containing certain instant polysaccharide and oligosaccharide.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a preparation method of a multienzyme zymolyte of konjac fine powder, which comprises the following steps:

(1) purifying the konjak fine powder raw material in alcohol to obtain konjak wet fine powder;

(2) dealcoholizing the wet konjac powder to obtain purified konjac powder;

(3) mixing the obtained purified rhizoma Amorphophalli refined powder, water and enzyme, and performing enzymolysis to obtain multi-enzyme zymolyte of rhizoma Amorphophalli refined powder.

Preferably, the volume concentration of the alcohol in the step (1) is 55-75%;

the feed-liquid ratio of the konjac powder raw material to the alcohol in the step (1) is 1g: 3-5 ml;

the purification time in the step (1) is 1-3 h;

the temperature of dealcoholization treatment in the step (2) is 50-70 ℃.

Preferably, the mass volume ratio of the purified konjac powder to water in the step (3) is 15-30 g:100 mL;

the enzyme in the step (3) comprises glucomannanase, cellulase and pectinase;

the dosage of the glucomannanase is 50-70 u/g of purified konjac powder, the dosage of the cellulase is 40-60 u/g of purified konjac powder, and the pectinase accounts for 0.03-0.05% of the total mass of the system;

the temperature of enzymolysis is 55-65 ℃, and the time of enzymolysis is 2-3 h.

The invention also provides the multi-enzyme zymolyte of the konjac fine powder obtained by the preparation method.

The invention provides a multi-enzyme zymolyte of konjak fine powder and a preparation method thereof, wherein the content of functional components (such as oligosaccharide) in the zymolyte obtained by the method is 5.69g/100 g-5.86 g/100g of fine powder, which accounts for 39.33% -40.5% of the total sugar content, and the zymolyte also contains a certain amount of instant polysaccharide. The product has effects in preventing obesity, reducing blood lipid, and preventing hepatic steatosis; has effects of reducing blood sugar, resisting inflammation, improving organism free radical scavenging, and improving hyperglycemia of diabetes model rat.

The invention takes the konjak fine powder as the raw material, adopts the compound enzyme for enzymolysis, accelerates the enzymolysis process, increases the enzymolysis efficiency and improves the quality of the enzymolysis product. By optimizing the technological parameters, an enzymolysis product which is optimized in the production technological parameters such as enzyme selection, enzyme dosage, enzymolysis time and the like and contains certain instant polysaccharide and oligosaccharide is obtained.

Detailed Description

The invention provides a preparation method of a multienzyme zymolyte of konjac fine powder, which comprises the following steps:

(1) purifying the konjak fine powder raw material in alcohol to obtain konjak wet fine powder;

(2) dealcoholizing the wet konjac powder to obtain purified konjac powder;

(3) mixing the obtained purified rhizoma Amorphophalli refined powder, water and enzyme, and performing enzymolysis to obtain multi-enzyme zymolyte of rhizoma Amorphophalli refined powder.

In the present invention, the konjac flour is preferably a commercially available konjac flour with high purity.

In the present invention, the volume concentration of the alcohol in the step (1) is preferably 55% to 75%, more preferably 60% to 70%, and still more preferably 62% to 68%.

In the present invention, the feed-to-liquid ratio of the konjac powder raw material to the alcohol in the step (1) is preferably 1g:3 to 5ml, and more preferably 1g:3.5 to 4.5 ml.

In the invention, the time for purification in the step (1) is preferably 1 to 3 hours, and more preferably 1.5 to 2.5 hours.

In the present invention, the purification is preferably performed by mixing and soaking the konjac powder raw material with alcohol under stirring.

In the present invention, the purification is performed to remove the fishy smell, pungent taste and SO contained in the konjac fine powder₂And the like.

In the present invention, the dealcoholization treatment is preferably carried out by hot air drying.

In the invention, the dealcoholization temperature is preferably 50 to 70 ℃, more preferably 55 to 65 ℃, and still more preferably 58 to 62 ℃.

In the present invention, the dealcoholization treatment is carried out to remove the alcohol smell, so that the alcohol smell is not smelled.

In the present invention, the mass-to-volume ratio of the purified konjac fine powder to water in the step (3) is preferably 15 to 30g to 100mL, and more preferably 20 to 25g to 100 mL.

In the present invention, the enzyme in the step (3) preferably comprises glucomannanase, cellulase and pectinase.

In the invention, the dosage of the glucomannanase is preferably 50-70 u/g of purified konjac powder, more preferably 55-65 u/g of purified konjac powder, and even more preferably 60-62 u/g of purified konjac powder; the dosage of the cellulase is preferably 40-60 u/g of purified konjac powder, more preferably 45-55 u/g of purified konjac powder, and even more preferably 47-52 u/g of purified konjac powder; the dosage of the pectinase is preferably 0.03-0.05% of the total mass of the system, and more preferably 0.035-0.04% of the total mass of the system.

In the present invention, the system refers to a mixture obtained by mixing purified konjac powder, an enzyme and water.

In the invention, the enzymolysis temperature is preferably 55-65 ℃, and further preferably 58-60 ℃; the enzymolysis time is preferably 2-3 h.

The principle of the enzymolysis is as follows: according to the specificity of the enzyme, the glucomannan is simultaneously enzymolyzed into the konjac polysaccharides with low polymerization degree and the konjac oligosaccharides by the glucomannan enzyme and the cellulase, and the pectin is enzymolyzed into the galacturonic acid by the pectinase to destroy the structure of the konjac refined powder particles, so that the action effect of other enzymes is improved.

The invention also provides the multi-enzyme zymolyte of the konjac fine powder obtained by the preparation method.

The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.