CN103719868A - 富含ω-3多不饱和脂肪酸的早餐营养粉及其制备方法 - Google Patents
富含ω-3多不饱和脂肪酸的早餐营养粉及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开的富含ω-3多不饱和脂肪酸的早餐营养粉,是按以下组分进行复合配比:亚麻籽、茯苓、燕麦、乳清蛋白或大豆蛋白、抗坏血酸钠、氯化钾、磷酸氢钙、硫酸镁、维生素B6、烟酰胺、碳酸钠、维生素E。其制备方法是将亚麻籽、茯苓、燕麦清洗干净后热风或光照晒干,并分别采用低温液氮粉碎,然后与其余的维生素和微量元素按比例进行复配混合均匀;早餐营养粉富含多不饱和脂肪酸、可溶性纤维、β-茯苓聚糖等,具有易消化、营养齐全、热量适中、食用方便的特点,可根据素食者和非素食者来添加大豆蛋白或乳清蛋白,可满足不同人群的需求,而且溶解性好,口感稠厚,风味良好,长期食用,不仅有助于降低血脂含量,还可以有效预防高血脂的发生。
Description
技术领域
本发明涉及一种营养粉及其制备方法,具体是一种富含ω-3多不饱和脂肪酸的早餐营养粉及其制备方法,属于保健食品加工领域。
背景技术
随着人们生活水平的不断提高,其饮食结构也持续发生着改变,具体表现是饮食结构越来越精细,所以患高血脂的人群越来越多,据统计,我国高血脂患病人数已高达1.6亿。血脂的升高能导致动脉粥样硬化,还能促进高血压、糖耐量异常、糖尿病等多种疾病的形成,严重威胁着人们的身体健康。由于膳食结构与高血脂的发生密切相关,因此饮食调整是治疗高血脂的重要一环。高血脂人群的饮食结构需注意控制能量摄入,保持食物的多样性,膳食油脂应以不饱和脂肪酸为主,摄入优质蛋白和适当提高蛋白质摄入量,每日补充膳食纤维等。早餐提供的食品热量约为650kJ,占全天的30%,是一天最重要的一餐,需要保证有足够热量的摄入和各种食物营养的合理搭配,只有这样人们才能在一整天保持一个较好的状态,否则会加重肠胃的负担,造成血脂的升高。同时,因为经过一夜的空腹,人体内食品经过消化吸收后已全部排空,吸收能力强,且体内血液粘稠度增高,血流缓慢,适宜食用流体性食物和不饱和脂肪酸含量较高的油脂,不仅可以促进血液流动、润滑肠道还可以增强不饱和脂肪酸的吸收。可是随着食品工业的发展,市场上的食品都经过精细加工,在加工过程中导致原材料中许多营养成分及膳食纤维损失,并且随着现代社会生活节奏的加快,人们无暇合理搭配膳食,因此开发一种具有降血脂功能、营养搭配合理的早餐营养粉符合现代人追求健康生活和方便快捷的需求。
亚麻籽含油35%以上,其中α-亚麻酸约为40%~61%,α-亚麻酸属于ω-3系列多不饱和脂肪酸,具有调节血脂,降低血压、血糖,预防心脑血管疾病,增强免疫力、抗炎等多种功效,由于亚麻油的不饱和脂肪酸含量较高,采用低温液氮粉碎技术制备亚麻籽粉,相对于传统的机械粉碎,能有效避免亚麻籽油中不饱和脂肪酸的氧化变质。另外亚麻籽还含有优质的蛋白、亚麻籽胶、亚麻木酚素和丰富的矿物质及多种维生素等营养成分,具有良好的保健功能;燕麦总纤维素含量为17~21%,其中主要由β-葡聚糖组成,可溶性膳食纤维约占总膳食纤维量1/3,燕麦中蛋白质含量十分丰富,且赖氨酸在燕麦中含量达680mg/100g,因此补充燕麦食品,能弥补膳食结构不合理所导致的赖氨酸缺乏症,燕麦中还含有丰富的维生素、矿物质,临床试验结果表明,燕麦具有明显的降低血清总胆固醇、低密度胆固醇、甘油三酯及β-脂蛋白的作用,并具有一定的升高血清高密度胆固醇的作用;茯苓味甘、淡、性平,现代医学研究证明,茯苓含有三萜酸类化合物和β一茯苓聚糖等活性物质,有利于血脂的降低;大豆蛋白质的氨基酸组成与牛奶蛋白质相近,必需的氨基酸含量丰富,且不含胆固醇,乳清蛋白粉是从牛奶中分离提取的蛋白质,含有人体所需的所有必需氨基酸,其氨基酸组成模式与骨骼肌中的氨基酸组成模式几乎完全一致,极容易被人体所吸收,两者作为优质的蛋白质,能满足素食者和非素食者的不同需求。
发明内容
本发明的目的是公开一种富含ω-3多不饱和脂肪酸的早餐营养粉及其制备方法。
本发明是按以下组分及重量份进行复合配比:
亚麻籽25~35、茯苓5.5~11、燕麦5~20、乳清蛋白或大豆蛋白30~40、抗坏血酸钠0.5~1、氯化钾0.5~1、磷酸氢钙0.05~0.1、硫酸镁 0.01~0.03、维生素B6 0.003~0.004、烟酰胺0.02~0.04、碳酸钠0.001~0.005、维生素E 0.001~0.002。
本发明是通过以下步骤制备完成:
a.去除亚麻籽、茯苓、燕麦的杂质后清洗干净,然后30℃~40℃热风烘干或光照晒干;
b.将亚麻籽、茯苓、燕麦、乳清蛋白或大豆蛋白分别在粉碎机内采用低温液氮粉碎,设定粉碎机腔体内的温度为-10℃~10℃,粉碎目数80~120目,液氮进量300~500mL/min,果粕进量500~1000g/min;
c.将粉碎的亚麻籽、茯苓、燕麦、大豆蛋白或乳清蛋白与其余的维生素和微量元素按比例进行复配,混合均匀;
d.微波杀菌处理:微波工作频率2000~2500MHz,传送速度0.5~5m/min;
e.无菌灌装,充氮包装;
f.冷藏备用。
本发明利用低温液氮粉碎技术能最大限度的保留物质的营养成分,有效避免亚麻籽中的不饱和脂肪酸氧化变质以及茯苓活性成分的损失,本发明所制的早餐营养粉富含以α-亚麻酸为代表的多不饱和脂肪酸、可溶性纤维、β-茯苓聚糖等,具有降血脂功能的活性成分,而且提供优质的蛋白质、多种维生素和微量元素,符合高血脂人群的饮食要求,具有易消化、营养齐全、热量适中、食用方便的特点,可根据素食者和非素食者来添加大豆蛋白或乳清蛋白,可满足不同人群的需求,而且溶解性好,口感稠厚,风味良好,长期食用,不仅有助于降低血脂含量,还可以有效预防高血脂的发生。本发明制备采用低温液氮粉碎技术,相对于传统的机械粉碎,能有效避免亚麻籽油中的不饱和脂肪酸氧化变质以及茯苓活性成分的损失。
具体实施方式
以下结合实施例对本发明做进一步详细的说明,但不应理解为对本发明的限制。在不背离本发明精神和实质的情况下,对本发明方法、步骤或条件所作的修改或替换,均属于本发明的范围。
本发明按以下组分及重量份进行复合配比:
亚麻籽35、茯苓11、燕麦18、乳清蛋白或大豆蛋白35、抗坏血酸钠0.5、氯化钾0.7、磷酸氢钙0.1、硫酸镁0.03、维生素B6 0.003、烟酰胺0.04、碳酸钠0.005、维生素E 0.002。
本发明的具体操作步骤如下:
a.去除原料的杂质后清洗干净,烘干原料
a.1亚麻籽烘干温度为30℃,
a.2茯苓采用光照晒干;
a.3 燕麦烘干温度为40℃
a.4乳清蛋白或大豆蛋白烘干温度为30℃;
b.将亚麻籽、茯苓、燕麦、乳清蛋白或大豆蛋白分别在粉碎机内采用低温液氮粉碎,
b.1粉碎亚麻籽设定温度为5℃,粉碎目数为90目,液氮进量为400mL/min,果粕进量为800g/min,
b.2粉碎茯苓设定温度为-10℃,粉碎目数为80目,液氮进量为500mL/min,果粕进量为500g/min,
b.3 粉碎燕麦设定温度为10℃,粉碎目数为80目,液氮进量为500mL/min,果粕进量为800g/min,
b.4粉碎乳清蛋白或大豆蛋白设定温度为0℃,粉碎目数为120目,液氮进量为300mL/min,果粕进量为500g/min;
c.将粉碎好的亚麻籽、茯苓、燕麦、大豆蛋白或乳清蛋白与其余的维生素和微量元素按比例进行复配,混合均匀;
d.微波杀菌处理:微波工作频率2000MHz,传送速度3.5m/min;
e.无菌灌装,充氮包装;
f.冷藏备用。
Claims (4)
1.富含ω-3多不饱和脂肪酸的早餐营养粉,其特征在于是按以下组分及重量份进行复合配比:
亚麻籽25~35、茯苓5.5~11、燕麦5~20、乳清蛋白或大豆蛋白30~40、抗坏血酸钠0.5~1、氯化钾0.5~1、磷酸氢钙0.05~0.1、硫酸镁 0.01~0.03、维生素B6 0.003~0.004、烟酰胺0.02~0.04、碳酸钠0.001~0.005、维生素E 0.001~0.002。
2.富含ω-3多不饱和脂肪酸的早餐营养粉的制备方法,其特征在于是通过以下步骤制备完成:
a.去除亚麻籽、茯苓、燕麦的杂质后清洗干净,然后30℃~40℃热风烘干或光照晒干;
b.将亚麻籽、茯苓、燕麦、乳清蛋白或大豆蛋白分别在粉碎机内采用低温液氮粉碎,设定粉碎机腔体内的温度为-10℃~10℃,粉碎目数80~120目,液氮进量300~500mL/min,果粕进量500~1000g/min;
c.将粉碎的亚麻籽、茯苓、燕麦、大豆蛋白或乳清蛋白与其余的维生素和微量元素按比例进行复配,混合均匀;
d.微波杀菌处理:微波工作频率2000~2500MHz,传送速度0.5~5m/min;
e.无菌灌装,充氮包装;
f.冷藏备用。
3.根据权利要求1所述的富含ω-3多不饱和脂肪酸的早餐营养粉,其特征在于是按以下组分及重量份进行复合配比:
亚麻籽35、茯苓11、燕麦18、乳清蛋白或大豆蛋白35、抗坏血酸钠0.5、氯化钾0.7、磷酸氢钙0.1、硫酸镁0.03、维生素B6 0.003、烟酰胺0.04、碳酸钠0.005、维生素E 0.002。
4.根据权利要求2所述的富含ω-3多不饱和脂肪酸的早餐营养粉的制备方法,其特征在于是通过以下步骤制备完成:
a.去除原料的杂质后清洗干净,烘干原料
a.1亚麻籽烘干温度为30℃,
a.2茯苓采用光照晒干;
a.3 燕麦烘干温度为40℃
a.4乳清蛋白或大豆蛋白烘干温度为30℃;
b.将亚麻籽、茯苓、燕麦、乳清蛋白或大豆蛋白分别在粉碎机内采用低温液氮粉碎,
b.1粉碎亚麻籽设定温度为5℃,粉碎目数为90目,液氮进量为400mL/min,果粕进量为800g/min,
b.2粉碎茯苓设定温度为-10℃,粉碎目数为80目,液氮进量为500mL/min,果粕进量为500g/min,
b.3 粉碎燕麦设定温度为10℃,粉碎目数为80目,液氮进量为500mL/min,果粕进量为800g/min,
b.4粉碎乳清蛋白或大豆蛋白设定温度为0℃,粉碎目数为120目,液氮进量为300mL/min,果粕进量为500g/min;
c.将粉碎好的亚麻籽、茯苓、燕麦、大豆蛋白或乳清蛋白与其余的维生素和微量元素按比例进行复配,混合均匀;
d.微波杀菌处理:微波工作频率2000MHz,传送速度3.5m/min;
e.无菌灌装,充氮包装;
f.冷藏备用。
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