CN103876204A - 一种母乳化核桃乳及其制备方法 - Google Patents
一种母乳化核桃乳及其制备方法 Download PDFInfo
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- CN103876204A CN103876204A CN201410139290.8A CN201410139290A CN103876204A CN 103876204 A CN103876204 A CN 103876204A CN 201410139290 A CN201410139290 A CN 201410139290A CN 103876204 A CN103876204 A CN 103876204A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种适合2岁以上儿童及成年人饮用的母乳化核桃乳及其制备方法,以营养丰富的纯核桃乳作为基础乳,通过添加核桃乳蛋白质氨基酸谱补正用复合氨基酸或复合蛋白质、母乳功能化碳水化合物组合以及多种需要的微量元素和维生素,使产品包括了与人类母乳中主要种类和含量近似的营养成分。母乳化核桃乳在保持核桃乳饮料良好口感的基础上为人体提供均衡营养,增强核桃在健脑益智,预防心脑血管疾病和糖尿病方面的保健机能,本类产品可长期直接饮用,兼具饮料和营养保健双重属性。
Description
技术领域
本发明涉及一种核桃乳及其制备方法,具体涉及一种母乳化的核桃乳及其制备方法,属于食品技术领域。
背景技术
人的一生都需要均衡全面的营养,母乳是人体最合适、最完美的天然食品。随着现代医学的发展,对母乳成分的认识不断深入,母乳中大多数营养成分已经被确定。通常母乳化配方食品的设计,是以牛乳为基料,通过添加乳清蛋白调整白蛋白的含量,添加植物油调整饱和脂肪酸与不饱和脂肪酸的比例,增加乳糖,使其含量接近母乳含量,添加微量元素、维生素、某些氨基酸或其他活性成分,使其更接近母乳。但使用牛乳的母乳化配方食品成本较高。
众所周知,核桃仁含有大量优质脂肪、蛋白质和微量元素,但尽管核桃仁含有较丰富的维生素E、核黄素、烟酸等维生素,由于加工过程的流失和贮存失活等因素,产品进入消费者手中时已经所剩无几,需要按照母乳的维生素含量水平补充强化。目前,市面上有多种核桃乳类产品,其中以广元天湟山核桃食品有限公司的“嘢核桃核桃乳”在营养成分方面最为接近母乳,该产品以6~9%的核桃仁磨浆、过滤后加入0.16%的核桃浆稳定剂形成原始乳液,再加入一定量的蔗糖或糖醇而成。在营养成分方面具有很多优势,其宏观营养指标4项(总固形物、总蛋白质、总脂肪、总碳水化合物)达到或接近母乳水平,多个微观营养素指标达到或高于母乳水平,但仍有部分营养元素与母乳相比还有所欠缺,主要表现在该产品的核桃乳蛋白质的氨基酸模式没有达到母乳的均衡水平,钾、钙、锌、硒的含量低于母乳,维生素含量也不足。此外,一般核桃乳中的碳水化合物为额外添加的蔗糖,升糖指数较高,不适合中老年人群,特别是糖尿病人群和肥胖人群饮用。因此需要添加相应的营养素并改变其碳水化合物组成使产品的结构与功能更接近母乳。
发明内容
针对现有核桃乳饮料存在的蛋白质氨基酸模式与母乳比较存在缺陷、缺乏部分矿物质、微量元素、维生素,升糖指数较高,不适合中老年人群和儿童长期饮用等不足,本发明开发了一种新配方的母乳化核桃乳,使该核桃乳的营养成分达到或接近母乳,实现核桃乳的母乳化,提供了一种适合二周岁以上儿童及成年人长期直接饮用的母乳化配方核桃乳。
本发明所述的母乳化核桃乳,每100g母乳化核桃乳中,包括以下组分:
(1)6~9g核桃仁;
(2)0.08~0.14g核桃乳蛋白质氨基酸谱补正复合氨基酸或0.7~
1.3g复合蛋白质:
(a)所述核桃乳蛋白质氨基酸谱补正复合氨基酸的种类及含量为:蛋氨酸0.01~0.015g,赖氨酸0.02~0.045g,脯氨酸0.04~0.06g,色氨酸0.01~0.02g;
(b)所述复合蛋白质分解后的氨基酸组成能提供(a)所述四种氨基酸并达到其对应的含量范围;
(3)5~8g母乳功能化碳水化合物组合,所述母乳功能化碳水化合物组合为:0≤二糖≤4g、1≤糖醇≤4g、1≤低聚糖≤3g;该碳水化合物组合的升糖指数≤55,具有双歧杆菌增值活性;
(4)矿物质:钾50~80mg,钙30~40mg,锌0.5~0.8mg,硒2~4μg;
(5)复合维生素:维生素A30~60μg,维生素D0.5~0.8μg,维生素E0.6~1.1mg,维生素B120~60μg,维生素B260~100μg,烟酸0.3~0.6mg,维生素B120.1~0.4μg,维生素B630~50μg,叶酸13~16μg,维生素C4~10mg,牛磺酸1~10mg;
(6)余量的纯化水。
上述母乳化核桃乳中,每100g母乳化核桃乳含1.0~3.0g蛋白质,2.0~4.5g脂肪,6.0~9.0g碳水化合物。
添加复合氨基酸或复合蛋白质后,核桃乳蛋白质氨基酸谱组成与母乳的氨基酸谱组成相似度≥80%。
本发明还提供了一种上述母乳化配方核桃乳的制备方法(以下百分比均为重量百分比):
(1)准备原料:将重量百分比为6~9%的脱皮后的核桃仁用胶体磨磨浆成核桃浆待用;0.01~0.015%蛋氨酸、0.02~0.045%赖氨酸、0.04~0.06%脯氨酸、0.01~0.02%色氨酸组成0.08~0.14%的核桃乳蛋白质氨基酸谱补正复合氨基酸,或可分解成0.01~0.015%蛋氨酸、0.02~0.045%赖氨酸、0.04~0.06%脯氨酸、0.01~0.02%色氨酸的0.7~1.3%复合蛋白质,待用;0~4%二糖、1~4%糖醇、1~3%的低聚糖组成5~8%的母乳功能化碳水化合物组合,待用;矿物质:0.05~0.08%钾,0.03~0.04%钙,0.0005-0.0008%锌,0.000002~0.000004%硒;水溶性维生素:0.00002~0.00006%维生素B1,0.00006~0.0001%维生素B2,0.0000001~0.0000004%维生素B12,0.00003~0.00005%维生素B6,0.004~0.01%维生素C;脂溶性维生素:0.00003~0.00006%维生素A,0.0000005~0.0000008%维生素D,0.0006~0.0011%维生素E;其它:0.0003~0.0006%烟酸,0.000013~0.000016%叶酸,0.001~0.01%牛磺酸;
(2)向母乳功能化碳水化合物组合中加入6~10倍其重量的纯化水,加温至46~76℃搅拌溶化,维持搅拌状态和温度,取出适量溶液,取出的量可完全溶解前述全部复合氨基酸或复合蛋白质、矿物质、水溶性维生素、烟酸、叶酸、牛磺酸,充分搅拌使之构成水性成分均相溶液;
(3)三种脂溶性维生素(维生素A、维生素D、维生素E)加入核桃乳稳定剂配料中混匀,再加入前述核桃浆、水性成分均相溶液,混匀,然后再加入到前述剩余的处于搅拌状态和温度为46~76℃的母乳功能化碳水化合物组合溶液中,定容(通过定容达到定量),46~76℃温度下充分搅拌后进入高压均质机,经两次高压均质后灭菌灌装。
由于本发明所述的母乳化核桃乳的适用对象并非婴幼儿,因此无需按照婴幼儿配方奶粉的添加品种面面俱到,而是针对健脑益智、心脑血管保健、糖尿病预防三个方面选择较为重要而现有其他核桃乳中含量上有欠缺的营养素品种,同时也考虑到人群中常见缺乏的营养素按照母乳营养素范围中的高值予以补充。
将母乳化相关营养素添加到核桃基础乳配制而成的母乳化核桃乳,达成了如下5方面营养指标的母乳化:
(1)脂肪酸构成的母乳化,此为核桃乳的固有指标,以人体必需脂肪酸而论,一份核桃乳相当于三份母乳。
(2)经氨基酸谱补正以后的蛋白质营养,一份核桃乳相当于一份母乳。
(3)母乳功能化碳水化合物组合由特定比例的二糖、糖醇和低聚糖构成,提供了低升糖指数和肠道益生元生理活性,有益于中老年健康,适合糖尿病患者和肥胖人群饮用,并提供润肠通便功效。
(4)经添加矿物质与微量元素,使核桃乳的矿物质、微量元素含量母乳化,尽管人体对矿物质有稳定调节系统,但由于矿物质在人体不能大量贮存,母乳化的矿物质与微量元素补充显然有利于减轻代谢负担,提供均衡营养。该系统将优于大多数常规饮料。
(5)维生素和特有生理活性成分的添加弥补了现有核桃乳中欠缺的维生素及贮存加工中失活的维生素,适当多量补充牛磺酸有助于抗氧化和人体胆固醇的代谢。
具体实施方式
实施例1
母乳化核桃乳1000kg,其组分及含量:
脱皮后核桃仁70kg;
核桃乳蛋白质氨基酸谱补正用复合氨基酸1050g,组成配方:蛋氨酸120g、赖氨酸330g、脯氨酸500g、色氨酸100g;
母乳功能化碳水化合物组合76kg,组成:乳糖20kg,木糖醇26kg,低聚异麦芽糖30kg;
矿物质:钾500g,钙300g,锌8g,硒30mg;
水溶性维生素:250mg维生素B1,650mg维生素B2,4mg维生素B12,500mg维生素B6,100g维生素C;
脂溶性维生素:450mg维生素A,7mg维生素D,10g维生素E;
其它:5g烟酸,160mg叶酸,100g牛磺酸。
余量为纯化水。
上述母乳化核桃乳的制备方法如下:
将脱皮后的核桃仁70kg用胶体磨磨浆成核桃浆待用;
乳糖20kg、木糖醇26kg、低聚异麦芽糖30kg混合组成母乳功能化碳水化合物组合76kg待用;
蛋氨酸120g、赖氨酸330g、脯氨酸500g、色氨酸100g组成核桃乳蛋白质氨基酸谱补正用复合氨基酸1050g待用;
矿物质808g:钾500g,钙300g,锌8g,硒30mg,待用;
水溶性维生素:250mg维生素B1,650mg维生素B2,4mg维生素B12,500mg维生素B6,100g维生素C,待用;
脂溶性维生素:450mg维生素A,7mg维生素D,10g维生素E,待用;
其它:5g烟酸,160mg叶酸,100g牛磺酸,待用。
向母乳功能化碳水化合物组合中加入8倍其重量的纯化水,加温至56℃搅拌溶化,维持搅拌状态和温度,取出150kg该溶液,加入前述全部复合氨基酸、矿物质、水溶性维生素、烟酸、叶酸、牛磺酸,充分搅拌使之构成水性成分均相溶液。
将三种脂溶性维生素(维生素A、维生素D、维生素E)加入到能使核桃浆稳定、避免油水分层的1.6kg稳定剂中,混匀,再加入前述核桃浆、水性成分均相溶液,混匀,然后再加入到前述剩余的处于搅拌状态和温度为56℃的母乳功能化碳水化合物组合溶液中,定容,维持物料温度在56℃,充分搅拌后进入高压均质机,经两次高压均质后灭菌灌装。
按照上述配方及制备方法所形成的核桃乳产品,其各项营养指标均达到或接近母乳,从而实现了核桃乳的母乳化,测试该母乳化核桃乳的升糖指数为42,双歧杆菌增殖活性阳性。
该母乳化核桃乳与母乳的主要营养成分比较如表1所示。
表1母乳化核桃乳与母乳主要营养成分的比较
实施例2-5
母乳化核桃乳1000kg,其组分及含量见表2所示,碳水化合物组合功能测试结果如表3所示,制备的工艺条件如表4所示,步骤与实施例1相同;制得的母乳化核桃乳与母乳主要营养成分的比较结果见表5。
其中,实施例4中加入4900g乳清蛋白、2100g大豆蛋白组合成7000g复合蛋白质,该复合蛋白质分解后生成大约100g蛋氨酸、200g赖氨酸、400g脯氨酸和100g色氨酸。实施例5中加入10000g螺旋藻蛋白、3000g大豆蛋白组合成13000g复合蛋白质,该复合蛋白质分解后生成大约150g蛋氨酸、450g赖氨酸、600g脯氨酸和200g色氨酸。
表2实施例2-5的母乳化核桃乳组分及含量
表3实施例2-5的碳水化合物组合功能测试
功能 | 实施例2 | 实施例3 | 实施例4 | 实施例5 |
升糖指数 | 31 | 48 | 36 | 42 |
双歧杆菌增殖活性 | 阳性 | 强阳性 | 阳性 | 阳性 |
上述矿物质与微量元素的投料量根据所用营养增补剂的种类折算成元素含量投入,维生素类成分在配方投料时根据加工中的损耗系数给予额外增加补充。
表4实施例2-5的工艺条件
工艺条件 | 实施例2 | 实施例3 | 实施例4 | 实施例5 |
步骤(2)中纯化水用量 | 6倍 | 10倍 | 7倍 | 9倍 |
温度 | 46℃ | 76℃ | 60℃ | 70℃ |
表5实施例2-5的母乳化核桃乳与母乳主要营养成分的比较
Claims (3)
1.一种母乳化核桃乳,其特征在于,每100g母乳化核桃乳中,包括以下组分:
(1)6~9g核桃仁;
(2)0.08~0.14g核桃乳蛋白质氨基酸谱补正复合氨基酸或0.7~1.3g复合蛋白质:
(a)所述复合氨基酸由蛋氨酸0.01~0.015g,赖氨酸0.02~0.045g,脯氨酸0.04~0.06g,色氨酸0.01~0.02g组成;
(b)所述复合蛋白质分解后的氨基酸组成能提供(a)所述四种氨基酸并达到其对应的含量范围;
(3)5~8g母乳功能化碳水化合物组合,所述母乳功能化碳水化合物组合为:0≤二糖≤4g、1≤糖醇≤4g、1≤低聚糖≤3g;
(4)矿物质:钾50~80mg,钙30~40mg,锌0.5~0.8mg,硒2~4μg;
(5)复合维生素:维生素A 30~60μg,维生素D 0.5~0.8μg,维生素E 0.6~1.1mg,维生素B1 20~60 μg,维生素B2 60~100μg,烟酸0.3~0.6mg,维生素B12 0.1~0.4μg,维生素B6 30~50μg,叶酸13~16μg,维生素C 4~10mg,牛磺酸1~10mg;
(6)余量的纯化水。
2.根据权利要求1所述的一种母乳化核桃乳,其特征在于,所述碳水化合物组合的升糖指数≤55,具有双歧杆菌增值活性。
3.一种制备如权利要求1或2所述的母乳化核桃乳的方法,其特征在于,以重量百分比表示组分用量,包括以下步骤:
(1)准备原料:将重量百分比为6~9%的脱皮后的核桃仁用胶体磨磨浆成核桃浆待用;0.01~0.015%蛋氨酸、0.02~0.045%赖氨酸、0.04~0.06%脯氨酸、0.01~0.02%色氨酸组成0.08~0.14%的核桃乳蛋白质氨基酸谱补正复合氨基酸,或可分解成0.01~0.015%蛋氨酸、0.02~0.045%赖氨酸、0.04~0.06%脯氨酸、0.01~0.02%色氨酸的0.7~1.3%复合蛋白质,待用;0~4%二糖、1~4%糖醇、1~3%的低聚糖组成5~8%的母乳功能化碳水化合物组合,待用;矿物质:0.05~0.08%钾,0.03~0.04%钙,0.0005-0.0008%锌,0.000002~0.000004%硒;水溶性维生素:0.00002~0.00006%维生素B1,0.00006~0.0001%维生素B2,0.0000001~0.0000004%维生素B12,0.00003~0.00005%维生素B6,0.004~0.01%维生素C;脂溶性维生素:0.00003~0.00006%维生素A,0.0000005~0.0000008%维生素D,0.0006~0.0011%维生素E;其它:0.0003~0.0006%烟酸,0.000013~0.000016%叶酸,0.001~0.01%牛磺酸;
(2)向母乳功能化碳水化合物组合中加入6~10倍重量的纯化水,加温至46~76℃搅拌溶化,维持搅拌状态和温度,取出适量溶液,取出的溶液中加入前述全部复合氨基酸或复合蛋白质、矿物质、水溶性维生素、烟酸、叶酸、牛磺酸能全部溶解,充分搅拌使之构成水性成分均相溶液;
(3)将三种脂溶性维生素加入核桃乳稳定剂配料中混匀,再加入步骤(1)的核桃浆、步骤(4)的水性成分均相溶液,混匀,然后再加入到前述剩余的处于搅拌状态和温度为46~76℃的母乳功能化碳水化合物组合溶液中,定容,46~76℃温度下充分搅拌后进入高压均质机,经两次高压均质后灭菌灌装。
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