葵花籽饮料的研制以及绿原酸提取工艺的研究
摘要
本文确定葵花籽饮料的生产工艺和参数，研究其稳定性能和流变性，优化出葵花籽仁中绿原酸的较好提取工艺，为综合利用开发葵花籽产品提供生产指导。
采用蔗糖酯和单甘酯混合，研究不同HLB值的情况下对乳化稳定性的影响，分别采用正交实验设计和Box-Behenken的响应面试验设计，选择出合适的饮料配料比，采用沉淀指数和上浮指数对葵花籽饮料稳定性进行研究，利用流变仪对葵花籽饮料的流变性能进行研究，通过非线性回归分析建立不同剪切力下，温度和粘度关系的数学模型。通过薄层色谱和紫外分光扫描图谱对葵花籽中的酚酸类物质进行定性研究，分别采用水浸提法、乙醇浸提法研究影响葵花籽中绿原酸提取率的主要因素。用纤维素酶和果胶酶分别和联合作用于葵花籽，探讨酶解时间、酶解温度以及各种酶的用量对分离葵花籽仁中绿原酸的影响。采用草莓护色试验研究绿酸的抗氧化性，用抑菌试验研究抗菌效果。
通过试验确定了最佳浸泡条件：pH=8，温度65℃，时间5h；磨浆仁水比例为1：15；添加3％的脱脂乳粉，5％的糖使饮料具有适合口感。葵花籽乳饮料适宜HLB值为10，适宜的稳定乳化剂的配比为：0.125％的复合乳化剂，0.075％的海藻酸钠和0.043％的酪蛋白酸钠；确定了均质压力为25～30MPa，杀菌条件为杀菌温度115℃，杀菌时间30min；葵花籽饮料剪切引力和剪切速率的关系式为，τ=(0.029／ab~(1.4065))γ~(1.4065)。
定性得出葵花籽主要酚酸类物质是绿原酸；确定葵花籽仁中绿原酸的酶解醇提工艺条件：纤维素酶添加10μl，果胶酶用量为2ml，酶解温度30℃，酶解时间1.5h，70％的乙醇在pH为7，温度30℃环境下浸提1.5h，提取率可以达到1.36％。葵花籽提取物对草莓颜色变化有延迟作用，但是抑菌作用不明显。
以葵花籽为原料能够制得较好的植物蛋白饮料，无机盐浓度、pH、温度、和均质条件引起的粒子大小是影响葵花籽饮料稳定性的主要因素，葵花籽饮料属非牛顿流体；酶解醇提方法能够显著提高绿原酸的提取率，葵花籽提取物有一定的抗氧化特性。
In this paper, several studies were conducted, including manufacture technology and parameter of sunflower kernel beverage, stability and rheological properties of sunflower kernel beverage and optimum extraction process of chlorogenic acid from the sunflower kernel. By these studies, the results provided the guidance for exploiting and utilizing the product of the sunflower kernel.
By mixing the sucroesters and glycerol monostearate the effects of different values of HLB on the emulsifying stability were studied. Response surface experiments designed by Box-Behenken and orthogonal experiment were conducted to find the optimum ratio of the components in the sunflower kernel beverage. Precipitation exponent and floating exponent were introduced to study the stability of the sunflower kernel beverage. Rheology of sunflower kernel beverage was studied using a Brookfield rheometer and a mathematical model of temperature on viscosity was established through the non-linear regress. From the detection by the TLC and ultraviolet spectrometer, the powder extracted from the sunflower kernel was determined qualitatively. Water and ethanol extraction methods were used to identify the main factors affecting the extraction of chologenic acid from sunflower kernel. The sunflower kernel was treated by means of biocelluase and/or pectinase to study the influence of enzyme dosage, treatment time and trea
tment temperature on the percentage of the amount of chologenic acid in extraction.
Through the experiment, the optimum socking condition was: pH=8 ; Temperature 65 C; Time 5h. The best ratio of water to seed was 15:1. Adding 3% skimmed milk powder and 5% sugar made the beverage had the good flavor. The optimum HLB value was 10; the optimum ratios for the stabilized emulsifiers were 0.125% emulsifiers, 0.075% sodium alginate and 0.043% sodium caseinate. Homogenized pressure:25-30Mpa, the condition of killing germ were: Temperature:115 C; Time: 30min. The mathematical models of on viscosity the formula on the sheer rat and sheer stress of sunflower kernel beverage was: = (0.029/ab1.4065) 1.4065.
The main material extracted from the sunflower kernel was determined to be a kind of chlorogenic acid. The optimum extraction conditions were biocelluase enzyme10ul, pectinase 2ml, pH=7, the time and temperature of enzyme treatment was 1.5h and 30 C. The time of extraction was 30 mins, the percentage of amount of chlorogenic acid was up to 1.36%. The material extracted from the sunflower kernel could delay the change of the strawberry color.
Good plant protein beverage could be made by the sunflower kernel. The research results showed the concentration of salts, pH, temperature and the particle size are the main factors affecting the stability of the beverage. The result also indicated that the beverage exhibited non-Newdonian fluid. The extraction proportion of chologenic acid could be increased obviously by the enzyme treatment and Chologenic acid extracted from the sunflower kernel had the antioxidant activity.
采用蔗糖酯和单甘酯混合，研究不同HLB值的情况下对乳化稳定性的影响，分别采用正交实验设计和Box-Behenken的响应面试验设计，选择出合适的饮料配料比，采用沉淀指数和上浮指数对葵花籽饮料稳定性进行研究，利用流变仪对葵花籽饮料的流变性能进行研究，通过非线性回归分析建立不同剪切力下，温度和粘度关系的数学模型。通过薄层色谱和紫外分光扫描图谱对葵花籽中的酚酸类物质进行定性研究，分别采用水浸提法、乙醇浸提法研究影响葵花籽中绿原酸提取率的主要因素。用纤维素酶和果胶酶分别和联合作用于葵花籽，探讨酶解时间、酶解温度以及各种酶的用量对分离葵花籽仁中绿原酸的影响。采用草莓护色试验研究绿酸的抗氧化性，用抑菌试验研究抗菌效果。
通过试验确定了最佳浸泡条件：pH=8，温度65℃，时间5h；磨浆仁水比例为1：15；添加3％的脱脂乳粉，5％的糖使饮料具有适合口感。葵花籽乳饮料适宜HLB值为10，适宜的稳定乳化剂的配比为：0.125％的复合乳化剂，0.075％的海藻酸钠和0.043％的酪蛋白酸钠；确定了均质压力为25～30MPa，杀菌条件为杀菌温度115℃，杀菌时间30min；葵花籽饮料剪切引力和剪切速率的关系式为，τ=(0.029／ab~(1.4065))γ~(1.4065)。
定性得出葵花籽主要酚酸类物质是绿原酸；确定葵花籽仁中绿原酸的酶解醇提工艺条件：纤维素酶添加10μl，果胶酶用量为2ml，酶解温度30℃，酶解时间1.5h，70％的乙醇在pH为7，温度30℃环境下浸提1.5h，提取率可以达到1.36％。葵花籽提取物对草莓颜色变化有延迟作用，但是抑菌作用不明显。
以葵花籽为原料能够制得较好的植物蛋白饮料，无机盐浓度、pH、温度、和均质条件引起的粒子大小是影响葵花籽饮料稳定性的主要因素，葵花籽饮料属非牛顿流体；酶解醇提方法能够显著提高绿原酸的提取率，葵花籽提取物有一定的抗氧化特性。
In this paper, several studies were conducted, including manufacture technology and parameter of sunflower kernel beverage, stability and rheological properties of sunflower kernel beverage and optimum extraction process of chlorogenic acid from the sunflower kernel. By these studies, the results provided the guidance for exploiting and utilizing the product of the sunflower kernel.
By mixing the sucroesters and glycerol monostearate the effects of different values of HLB on the emulsifying stability were studied. Response surface experiments designed by Box-Behenken and orthogonal experiment were conducted to find the optimum ratio of the components in the sunflower kernel beverage. Precipitation exponent and floating exponent were introduced to study the stability of the sunflower kernel beverage. Rheology of sunflower kernel beverage was studied using a Brookfield rheometer and a mathematical model of temperature on viscosity was established through the non-linear regress. From the detection by the TLC and ultraviolet spectrometer, the powder extracted from the sunflower kernel was determined qualitatively. Water and ethanol extraction methods were used to identify the main factors affecting the extraction of chologenic acid from sunflower kernel. The sunflower kernel was treated by means of biocelluase and/or pectinase to study the influence of enzyme dosage, treatment time and trea
tment temperature on the percentage of the amount of chologenic acid in extraction.
Through the experiment, the optimum socking condition was: pH=8 ; Temperature 65 C; Time 5h. The best ratio of water to seed was 15:1. Adding 3% skimmed milk powder and 5% sugar made the beverage had the good flavor. The optimum HLB value was 10; the optimum ratios for the stabilized emulsifiers were 0.125% emulsifiers, 0.075% sodium alginate and 0.043% sodium caseinate. Homogenized pressure:25-30Mpa, the condition of killing germ were: Temperature:115 C; Time: 30min. The mathematical models of on viscosity the formula on the sheer rat and sheer stress of sunflower kernel beverage was: = (0.029/ab1.4065) 1.4065.
The main material extracted from the sunflower kernel was determined to be a kind of chlorogenic acid. The optimum extraction conditions were biocelluase enzyme10ul, pectinase 2ml, pH=7, the time and temperature of enzyme treatment was 1.5h and 30 C. The time of extraction was 30 mins, the percentage of amount of chlorogenic acid was up to 1.36%. The material extracted from the sunflower kernel could delay the change of the strawberry color.
Good plant protein beverage could be made by the sunflower kernel. The research results showed the concentration of salts, pH, temperature and the particle size are the main factors affecting the stability of the beverage. The result also indicated that the beverage exhibited non-Newdonian fluid. The extraction proportion of chologenic acid could be increased obviously by the enzyme treatment and Chologenic acid extracted from the sunflower kernel had the antioxidant activity.
引文
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