CN104432104A - 一种咸味高蛋白益生菌营养棒的制备方法 - Google Patents
一种咸味高蛋白益生菌营养棒的制备方法 Download PDFInfo
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Abstract
本发明公开一种咸味高蛋白益生菌营养棒的制备方法。该营养棒的主要成分包括(以质量百分数计):20%~50%蛋白粉、10%~30%碳水化合物、1%~10%脂类、0.01%~0.1%益生菌、0.5~1%食用盐、10%~20%水。本发明提供的咸味高蛋白营养棒,改变以往蛋白棒甜腻的口感,更加适合中国人的口味需求。此外,本发明中添加的益生菌,不仅有利于调节人体的肠道菌群,而且还改善了营养棒的风味和质地。本发明咸味高蛋白益生菌营养棒,蛋白质含量高、质地柔软、易于人体消化吸收、便于携带,特别适用于军队作战人员、运动员、飞行员以及高强度劳动等特殊人群食用。
Description
技术领域
本发明涉及一种咸味高蛋白益生菌营养棒的制备方法,属于高蛋白食品加工领域。
背景技术
蛋白棒蛋白营养棒具有蛋白质含量高和营养丰富等优点,且由于是非热加工而成,所以能最大程度的保留营养棒原有的营养成分。同时,蛋白营养棒以其能为人体短时间集中提供营养和能量,因此受到军人、运动员等特殊人群以及越来越多大众的青睐。但是,目前国内外的蛋白营养棒产品含糖量较高且多呈甜味,难以适合中国人的口味。此外,目前市场上已有的蛋白营养棒产品都普遍存在着质地硬化以及消化吸收率低等问题。因此,本发明旨在公布一种易于人体消化吸收且更适合中国人口味的咸味高蛋白益生菌营养棒。
益生菌是一种通过改善肠道微生物平衡从而对宿主产生有益影响的一类微生物。例如:乳杆菌和双歧杆菌是人类重要的肠道菌群,它们是通过产生的乳酸来对人体的生理代谢进行调控。益生菌对人体的功效有:调节人体肠道菌群平衡、抑制腐败菌并产生抗菌素、提高蛋白质和维生素的代谢率、预防便秘、缓解乳糖不耐症等,还可治疗肝损伤、降低胆固醇、增强免疫系统、抗肿瘤以及降低结肠癌发病率等。目前,益生菌已在食品、医药保健和饲料等领域得到了广泛应用。其中,在国内外益生菌产品中,70%~80%应用于乳制品。例如:酸奶、乳酸菌饮料、干酪、奶粉、益生菌奶片和冰淇淋等。此外,还有应用在点心、糖果、果蔬汁、发酵豆奶中以及婴幼儿食品等,但尚未见有关益生菌营养棒的产品和报道。
益生菌在肠道内通过酶解作用可使食品中的蛋白质、脂肪及糖类物质分解。因此,在营养棒中添加益生菌,不仅有利于提高人体对蛋白棒中蛋白质的消化吸收率,而且益生菌还可改善高蛋白营养棒的风味和质地,提高了高蛋白营养棒的品质。
发明内容
针对市售蛋白营养棒配方及其加工工艺中存在的缺陷等问题,本申请人经过研究改进,提供一种质地柔软的咸味高蛋白益生菌营养棒及其制作方法。本发明产品营养丰富,且富含对人体消化吸收代谢系统有利的益生菌,产品制作工艺简便,口感更能被中国人所接受。
本发明的技术方案如下:
一种咸味高蛋白益生菌营养棒,由以下原料按质量百分数制成:
其中:所述蛋白粉为酪蛋白酸钠、乳清蛋白和大豆分离蛋白的一种或者几种;碳水化合物为山梨醇和甘油,且山梨醇:甘油为10:7;益生菌包括三大类:①乳杆菌类(如嗜酸乳杆菌、干酪乳杆菌、保加利亚乳杆菌、拉曼乳杆菌)②双歧杆菌类(如长双歧杆菌、短双歧杆菌、卵形双歧杆菌、嗜热双歧杆菌)③革兰氏阳性球菌(如乳球菌、中介链球菌)中的一种或几种。
本发明提供一种上述咸味高蛋白益生菌营养棒的制作方法,具体工艺步骤如下:
将权利要求1中所述的原料经一定预处理后,按照上述比例称取总原料质量300克并在搅拌器中进行混料10~15分钟;待混合均匀后,将其进行揉搓整形处理,以整形成与模具相等大小为准;整形完毕后,将其分割成长为10~15厘米、直径为2.5~3厘米的圆柱形并置于涂层设备中进行巧克力涂层;最后,将所制产品冷却至室温并包装入库。
本发明的有益技术效果如下:
与市售同类产品相比,本发明具有以下优点:
1.降低了蛋白营养棒产品中糖分的含量,有利于降低糖尿病和肥胖症等的发病率,有利于人体健康,更能满足中国人的口感需求。
2.咸味高蛋白营养棒中添加适量益生菌,有利于软化蛋白营养棒的质地并产生独特的风味,提高了产品品质。
3.咸味高蛋白益生菌营养棒制作配方简单,加工工艺简便,原料天然健康,适合工业化成产。
终产品感官评价
挑选不同年龄层次的人员20人并接受相应的感官评定培训。感官评定人员随机选取终产品并对产品质量进行评价打分。产品感官评定标准如表1所示。
表1感官评价标准
项目 | 综合评价标准 | 权重(%) | 分值(分) |
质地 | 质地柔软 | 30 | 30 |
色泽 | 呈淡乳黄色 | 10 | 10 |
气味 | 奶香浓郁 | 10 | 10 |
口感 | 软硬适中,咸甜适中 | 30 | 30 |
外观 | 形状规则,表面平整,无裂缝,不掉渣 | 20 | 20 |
总计 | 100 | 100 |
其中:感官评价分值在100~90分为优,分值在90~80分为良,分值在80~70分为中,分值在70~60分为差,分值<60分为不合格。
附图说明
图1为本发明实施例中咸味高蛋白益生菌营养棒的制作工艺流程图。
具体实施方式:
下面结合具体实施例对本发明进一步详细说明,但不限于下述实施例。
实施例1
一种咸味高蛋白益生菌营养棒,主要营养成分包括蛋白质、碳水化合物、脂肪、益生菌、食用盐和水,且按以下质量百分数称取原料:
上述咸味高蛋白益生菌营养棒的制作方法,具体工艺步骤如下:
将上述原料经一定预处理后,按照上述比例称取总原料质量300克并在搅拌器中进行混料10分钟;待混合均匀后,将其进行揉搓整形处理,以整形成与模具相等大小为准;整形完毕后,将其分割成长为10厘米、直径为2.5厘米的圆柱形并置于涂层设备中进行巧克力涂层;最后,将所制产品冷却至室温并包装入库。
所制咸味高蛋白益生菌营养棒产品,色泽乳黄、乳香浓郁、外观规则平整、咸味适中、质地柔软。经感官评定人员对终产品进行综合评价,所得分值在90~100分之间,产品品质优良。
Claims (5)
1.一种咸味高蛋白益生菌营养棒,其特征在于由以下原料按质量百分数制成:
2.根据权利要求1所述的咸味高蛋白益生菌营养棒,其特征在于其制作工艺为:将权利要求1中所述的原料经一定预处理后,按照上述比例称取总原料质量300克并在搅拌器中进行混料10~15分钟;待混合均匀后,将其进行揉搓整形处理,以整形成与模具相等大小为准;整形完毕后,将其分割成长为10~15厘米、直径为2.5~3厘米的圆柱形并置于涂层设备中进行巧克力涂层;最后,将所制产品冷却至室温并包装入库。
3.根据权利要求1所述的咸味高蛋白益生菌营养棒,其特征在于所述的蛋白粉为酪蛋白酸钠、乳清分离蛋白和大豆分离蛋白中的一种或几种。
4.根据权利要求1所述的咸味高蛋白益生菌营养棒,其特征在于所述的碳水化合物为山梨醇和甘油,且山梨醇:甘油为10:7。
5.根据权利要求1所述咸味高蛋白益生菌营养棒,其特征在于所添加的益生菌包括三大类:①乳杆菌类(如嗜酸乳杆菌、干酪乳杆菌、保加利亚乳杆菌、拉曼乳杆菌)②双歧杆菌类(如长双歧杆菌、短双歧杆菌、卵形双歧杆菌、嗜热双歧杆菌)③革兰氏阳性球菌(如乳球菌、中介链球菌)中的一种或几种。
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