CN103535576B - 花粉代餐粉 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了花粉代餐粉,包括以下重量份的组分:发酵花粉2~4份,谷类膳食纤维4~6份,聚葡萄糖1~2份,低聚异麦芽糖1~2份;将制备的花粉、谷类膳食纤维与聚葡萄糖、低聚异麦芽糖按100目细度粉碎混合均匀包装即可。本发明的有益效果:本发明的花粉代餐粉以花粉、谷类膳食纤维、聚葡萄糖、低聚异麦芽糖组方,利用有益菌发酵技术,多种成份、多种功能、多重功效相辅佐、产生叠加效能,增强和放大了单元产品的功效,本发明的花粉代餐粉,低热量,富含膳食纤维,含有补充人体维持正常功能必需的蛋白质、氨基酸、维生素、酶类和微量元素。
Description
技术领域
本发明涉及一种食品配方,尤其涉及一种花粉代餐粉。
背景技术
由于现代生活中人们饮食结构的“精细化”,运动量减少,致使人群中不少个体热量超标,膳食纤维摄入不足,微量元素缺乏。营养的不平衡增加了高体重、高血脂、高血糖、高血粘等现代文明病的发生和发展。
当前代餐粉产品针对部分营养不平衡人群,多以提取的动物、植物蛋白配伍膳食纤维、微量元素、维生素加工成的产品居多,此类产品目标性、功能性强,普通人长期食用,容易对身体产生不良影响或隐性危害。
利用有益菌发酵的天然花粉、天然谷类膳食纤维配伍适量聚葡萄糖(Polydextrose水溶性膳食纤维)、低聚异麦芽糖制成的代餐粉未见报道。
发明内容
本发明的目的就是为了解决上述问题,提供一种花粉代餐粉,它具有天然、多功能、多功效等优点。
为了实现上述目的,本发明采用如下技术方案:
一种花粉代餐粉,由以下重量份的组分组成:发酵花粉2~4份,谷类膳食纤维4~6份,聚葡萄糖1~2份,低聚异麦芽糖1~2份。
所述发酵花粉是以蜂花粉为原料,参考路学杰发明专利201010011644.2中花粉制备方法而制得的发酵花粉:将蜂花粉在45℃,30min微波灭菌后,调整湿度为25%,接种蜂花粉质量5%的发酵剂进行发酵,温度35~42℃,发酵12小时,低温干燥,得发酵花粉。
所述谷类膳食纤维是通过以下制备方法得到的:用小麦麸皮以物理超细粉碎法制取:先将小麦麸皮经筛选清理过40目筛,160℃烘焙15~20分钟,改善其物理粉碎性,用粉碎机粉碎,以TC—40N型的空气分离机74~130μm的筛绢分离出100±25μm细粉,该细度粉末主要由果皮和种皮构成,食用纤维含量50%以上,为谷类膳食纤维的原料,然后以100℃气蒸谷类膳食纤维原料15~20分钟,调整湿度为30%,接种小麦麸皮质量8%的发酵剂进行发酵,温度38~42℃发酵24小时,干燥,得谷类膳食纤维。
所述发酵剂是通过以下方法制备的:将蜂花粉在45℃,30min微波灭菌后,将蜂花粉加入到其5倍质量的巴氏灭菌牛奶中,再接入蜂花粉质量0.1%的嗜热乳酸链球菌和保加利亚乳酸杆菌的复合直投菌种,嗜热乳酸链球菌和保加利亚乳酸杆菌的质量比为1:1~2:1,温度38~42℃,发酵12小时,得发酵剂。
所述花粉代餐粉的制备方法:把发酵花粉、谷类膳食纤维、聚葡萄糖和低聚异麦芽糖按100目细度粉碎,混合均匀包装即可。
本发明的花粉代餐粉,利用有益微生物发酵技术把天然原料和有益微生物的医疗保健作用融为一体;把水溶性、不溶性的膳食纤维合理搭配,针对高体重、高血糖、高血脂、高血粘人群营养失衡状况,进行医学营养治疗,“损其有余,补其不足”促进营养平衡。
花粉是古代养生延年的要药,也是现代抗老防衰美容的佳品。花粉富含人体维持正常功能必需的蛋白质、氨基酸、维生素、酶类和微量元素等营养素。花粉不仅能供给人体平衡的多元营养,同时花粉中的卵磷脂可促进体内过剩脂肪的分解,调节内分泌平衡,由体内直达肌肤从根本上激活表皮细胞,增强皮肤新陈代谢,消除或减轻色斑、皱纹、防止皮肤衰老、粗糙、使皮肤柔滑细嫩,富有光泽和弹性;花粉多糖能激活巨噬细胞的吞噬活动,提高人体抗病能力;花粉中的黄酮类化合物能防止脂肪在肝脏内的沉积、有效清除血管壁上脂肪,软化血管和降低血脂;花粉能调节神经系统,促进睡眠;花粉对前列腺炎、前列腺肥大有较好的作用;花粉含中有许多膳食纤维及杀菌成分,抑制大肠杆菌等有害菌生长,防治便秘。据刘国富、路学杰等《人工蜂粮酿制综合因子的研究》(鲁教科鉴字(1997)第25号)花粉发酵提高了蜂花粉的利用价值,作用和疗效优于蜂花粉;刘代庚、路学杰等《糖尿病GSF疗法临床研究》(鲁科成鉴字(1999)第371号)证实了利用发酵蜂花粉能够调节血糖、血脂,改善糖尿病临床症。
膳食纤维被称为人体第七类营养素,膳食纤维能够延缓葡萄糖的吸收,推迟可消化性糖类的消化,提高人体的糖耐量,避免进餐后血糖急剧上升,有利于糖尿病的治疗和康复。摄取足够的膳食纤维可以预防心血管疾病、糖尿病、癌症以及其它疾病。
聚葡萄糖的作用主要为调节血脂、血糖及调节益生菌群、提高肠道钙吸收、钙平衡和骨矿密度;不溶性膳食纤维吸水性强,服用后饱腹感明显,有较好肠道通便作用。
本发明花粉代餐粉把可溶性与不溶性膳食纤维配伍,增强放大了膳食纤维功能;利用有益菌发酵的谷类膳食纤维,明显改善了口感,增加了B族维生素、乳酸等次生产物。
低聚异麦芽糖能促进肠道内双岐菌增殖,同时抑制肠道中致病菌(如抑杆菌等)的生长。肠道内双岐菌的增殖可产生抗衰老作用、润肠通便、防癌抗癌、合成维生素及氨基酸,提高人体抗病能力。据《促双岐因子抗肿瘤保健食品的研究》鲁科成鉴字(2000)第268号刘国富、路学杰等利用低聚糖、发酵蜂花粉等组方研究观察,动物实验及临床病例观察证明其具有较好地营养供给和调节免疫作用。
本发明的有益效果:本发明的花粉代餐粉以花粉、谷类膳食纤维、聚葡萄糖、低聚异麦芽糖组方,利用有益菌发酵技术,多种成份、多种功能、多重功效相辅佐、产生叠加效能,增强和放大了单元产品的功效,本发明的花粉代餐粉,低热量,富含膳食纤维,含有补充人体维持正常功能必需的蛋白质、氨基酸、维生素、酶类和微量元素。
具体实施方式
下面结合实施例对本发明作进一步说明,但并非对本发明保护范围的限制。
制备一种花粉代餐粉,步骤如下:
(1)制备发酵剂:将蜂花粉45℃,30min微波灭菌后,将蜂花粉加入到其5倍质量的巴氏灭菌牛奶中,再接入蜂花粉质量0.1%的嗜热乳酸链球菌和保加利亚乳酸杆菌的复合直投菌种,嗜热乳酸链球菌和保加利亚乳酸杆菌的质量比为1:1~2:1,温度38~42℃,发酵12小时,得发酵剂;所述嗜热乳酸链球菌,购自广东省微生物研究所微生物菌种保藏中心,菌株保藏编号为GIM1.83;保加利亚乳酸杆菌购自中国农业微生物菌种保藏管理中心,菌株保藏编号为ACCC11057。
(2)制备发酵花粉:将蜂花粉在45℃,30min微波灭菌后,调整湿度为25%,接种蜂花粉质量5%的发酵剂进行发酵,温度35~42℃,发酵12小时,低温干燥,得发酵花粉。
(3)制备谷类膳食纤维:用小麦麸皮以物理超细粉碎法制取:先将小麦麸皮经筛选清理过40目筛,160℃烘焙15~20分钟,改善其物理粉碎性,用粉碎机粉碎,以TC—40N型的空气分离机74~130μm的筛绢分离出100±25μm细粉,该细度粉末主要由果皮和种皮构成,食用纤维含量50%以上,为谷类膳食纤维的原料,然后以100℃气蒸谷类膳食纤维原料15~20分钟,调整湿度为30%,接种小麦麸皮质量8%的发酵剂进行发酵,温度38~42℃发酵24小时,干燥,得谷类膳食纤维。
(4)把上述制得的花粉、谷类膳食纤维与聚葡萄糖、低聚异麦芽糖按100目细度粉碎,混合均匀包装即可。其中,低聚异麦芽糖-900型,购自保龄宝生物股份有限公司。
其中,各实施例中,步骤(4)的配方中,各组分的用量配比关系如下所示(按重量计):
实施例1:花粉:谷类膳食纤维:聚葡萄糖:低聚异麦芽糖=4:4:2:1。
实施例2:花粉:谷类膳食纤维:聚葡萄糖:低聚异麦芽糖=3:4:1:2。
实施例3:花粉:谷类膳食纤维:聚葡萄糖:低聚异麦芽糖=2.:6:1:1。
实施例4:花粉:谷类膳食纤维:聚葡萄糖:低聚异麦芽糖=2:6:2:2。
实施例5:花粉:谷类膳食纤维:聚葡萄糖:低聚异麦芽糖=3:5:2:2。
临床资料:
1.试用对象:
聊城慈航糖尿病专科门诊以花粉代餐粉进行医学营养治疗偏胖糖尿病患者情况:
统计36例偏胖糖尿病患者(男16例,女20例,年龄36~61岁),其中18例偏胖糖尿病患者(男8例,女10例,年龄36~61岁)作为试验组:服用降糖药物格列美脲片,一天一次,一次2mg,于早餐前服用,早餐和午餐按照日常习惯正常进餐,晚食用本发明实施例1制备的花粉代餐粉,每次15克,服用90天;另外18例偏胖糖尿病患者(男8例,女10例,年龄36~61岁)作为对照组:服用降糖药物格列美脲片,一天一次,一次2mg,于早餐前服用,早餐、午餐、晚餐按照日常习惯正常进餐。90天后,试验组和对照组结果如表2所示。
2.评价标准:
表1各指标评价标准
项目 | 显效 | 有效 | 无效 |
体重 | 降3kg以上 | 降1-3kg | 升或降1kg以下 |
餐后血糖 | 降2.5mmol/L以上 | 降1.5-2.5mmol/L | 升或降1.5mmol/L以下 |
糖化血红蛋白 | HbA1c降1%以上 | HbA1c降0.3%-1% | HbA1c升或降0.3%以下 |
3.结果统计:
表2服用90天后试验组与对照组患者身体指标变化情况统计
Claims (1)
1.一种花粉代餐粉,其特征是,由以下重量份的组分组成:发酵花粉2~4份,谷类膳食纤维4~6份,聚葡萄糖1~2份,低聚异麦芽糖1~2份;
所述发酵花粉是通过以下制备方法得到的:将蜂花粉在45℃,30min微波灭菌后,调整湿度为25%,接种蜂花粉质量5%的发酵剂进行发酵,温度35~42℃,发酵12小时,低温干燥,得发酵花粉;
所述谷类膳食纤维是通过以下制备方法得到的:先将小麦麸皮经筛选清理过40目筛,160℃烘焙15~20分钟,用粉碎机粉碎,分离出100±25μm细粉,然后以100℃气蒸15~20分钟,调整湿度为30%,接种小麦麸皮质量8%的发酵剂进行发酵,温度38~42℃发酵24小时,干燥,得谷类膳食纤维;
所述发酵剂是通过以下方法制备的:将蜂花粉在45℃,30min微波灭菌后,将蜂花粉加入到其5倍质量的巴氏灭菌牛奶中,再接入蜂花粉质量0.1%的嗜热乳酸链球菌和保加利亚乳酸杆菌的复合直投菌种,嗜热乳酸链球菌和保加利亚乳酸杆菌的质量比为1:1~2:1,温度38~42℃,发酵12小时,得发酵剂;所述嗜热乳酸链球菌,购自广东省微生物研究所微生物菌种保藏中心,菌株保藏编号为GIM1.83;保加利亚乳酸杆菌购自中国农业微生物菌种保藏管理中心,菌株保藏编号为ACCC11057。
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