CN106820115A - 一种适用于运动人群的植物能量棒及其制备方法 - Google Patents
一种适用于运动人群的植物能量棒及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于营养食品领域,具体涉及一种适用于运动人群的植物能量棒及其制备方法。本发明提供的能量棒以藜麦米为主要原料,辅以其他谷物、水果、蛋白质、碳水化合物及糖类和脂肪,营养均衡全面,可以作为代餐能量棒,食用方便,在提供全面营养的同时,具有提高抗氧化能力和免疫力的功效;本发明中的谷胱甘肽不仅能增加产品的保健功效,而且能有效延长产品保质期8个月。
Description
技术领域:
本发明属于营养食品领域,具体涉及一种适用于运动人群的植物能量棒及其制备方法。
背景技术:
能量棒起源于1985年,它是一名营养学家特别研制的运动营养食品,至今已有30年的历史,能量棒虽然起步晚,但发展神速,无论是科技含量还是销售量都突飞猛进。针对运动人群提供的能量棒,运动前食用可增加能量转换,增加脂肪的利用率,并可延迟疲累情形;运动后食用可提升肌肉肝糖储存,免于酸痛,帮助肌肉在运度后舒解与能量提升,可对抗运动自由基对人体的伤害。
传统能量棒皆有“小身材,大能量”的特点,以短时间内为人体提供高能见长,因此也备受健身、运动人群的喜爱,但是传统的能量棒食品缺少抗氧化物的添加,不能有效提高人体抗氧化和增强免疫力的能力。
同时,能量棒通常含有高糖、蛋白质,脂肪含量也较高,因此,在储存、加工和流通过程中,其中的油脂类组分易受空气中的氧气的氧化作用引起变色或变味,从而影响其品质,而在食品中加入抗氧化剂已成为食品加工中防止氧化变质最经济和简单的方法。目前,我国在能量棒中使用抗氧化剂并不广泛,大部分没有添加抗氧化剂,所以保质期都比较短。
本发明将根据以上缺陷,提供一种既能能均衡快速补充营养,又能提高机体抗氧化和免疫能力,且具有较长保质期的能量棒。
藜麦是全谷全营养完全蛋白碱性食物,胚乳占种子的68%,且具有营养活性,蛋白质含量高达16%-22%(牛肉20%),品质与奶粉及肉类相当,富含多种氨基酸,其中有人体必需的全部9种必需氨基酸,比例适当且易于吸收,尤其富含植物中缺乏的赖氨酸,钙、镁、磷、钾、铁、锌、硒、锰、铜等矿物质营养含量高,富含不饱和脂肪酸、类黄酮、B族维生素和维生素E、胆碱、甜菜碱、叶酸、α-亚麻酸、β-葡聚糖等多种有益化合物,膳食纤维素含量高达7.1%,胆固醇为0,不含麸质,低脂,低热量(305kcal/100g),低升糖(GI升糖值35,低升糖标准为55),几乎都是常见食物里最优秀的。藜麦的能量和碳水化合物与谷物比较接近,蛋白质的质量高于谷物,与肉类更接近。藜麦中的脂肪酸含量比较高,特别是必需脂肪酸含量高于谷物,n-6与n-3脂肪酸比例比较适宜。此外,藜麦中的部分维生素和矿物质含量也比较丰富,其中部分矿物质含量超过了坚果中的矿物质含量。可见,藜麦是一款极其适合用于能量棒的原料。
谷胱甘肽(GSH),作为体内重要的抗氧化剂和和自由基清除剂,可以与自由基、重金属等结合,从而把机体内有害的毒物转化为无害的物质,排泄出体外。作为功能性食品的基料,在延缓衰老、增强免疫力、祛除皱纹、淡化色素,等功能性食品广泛应用。此外,其作为食品添加剂优于其他防腐剂和抗氧化剂,可起到稳定剂的作用。
综上,本发明将提供一种营养均衡,兼具抗氧化功效,且服用携带方便、保质期长的植物能量棒。
发明内容:
为了实现上述目的,本发明将提供一种适用于运动人群的植物能量棒,所述能量棒由以下重量份数组成的原料制备:
膨化藜麦10-15份,紫薯片10-15份,膨化大米5-10份,扁桃仁2-6份,奇亚籽2-6份,杏仁酱1-3份,蔓越莓2-6份,金桔丁1-3份,黑加仑干1-3份,大豆蛋白粉2-5份,大豆肽1-3份,藜麦肽1-3份,酵母培养物0.05-1份,聚葡萄糖2-6份,L-谷氨酰胺1-3份,葡萄糖浆20-30份,高油酸葵花籽油1-5份,甘油1-5份,大豆磷脂0.5-1份,L-亮氨酸3份,L-异亮氨酸3份,L-缬氨酸1份;
所述膨化藜麦的制备方法如下:
(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:180-220kg/h;挤压机含水量:8-12%;螺杆转速:350-400rpm;切割速率:600-650rpm;挤压温度:135-150℃;
硫化干燥温度:35-45℃;
烘烤温度:210-220℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦;
所述膨化大米的制备方法同膨化藜麦的制备方法,仅将原料藜麦米替换为大米;
所述藜麦肽的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比10-20倍的水,混合均匀,调整pH8-10,加热至50-80℃保温搅拌20-60min;将料液经过离心分离操作后弃去清液,留用渣料;
(2)向上述渣料中加入8-15倍的水(m:v)调浆,调节pH8-10,温度50-70℃,按8000-10000U/g藜麦粉添加碱性蛋白酶,酶解2-3h;
(3)降温至30-50℃后,调节pH至5-7,按10000-15000U/g藜麦粉添加中性蛋白酶,酶解5-6h;
(4)调节pH6-7,温度40-60℃,按400-1000U/g藜麦粉添加风味蛋白酶,酶解3-5h,酶解结束后,加热至85℃-95℃,灭酶15-20分钟;
(5)离心浓缩后,喷雾干燥即得藜麦肽;
所述酵母培养物的制备方法如下:
(1)摇瓶培养
取酵母菌tlj2016斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
摇瓶培养基(g/L):(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
(2)发酵罐培养
将种子液按10%接种量,接入装有发酵培养基的发酵罐中,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,总发酵时间为50h;
发酵培养基(g/L):(NH4)2SO4 10、葡萄糖100、K2HPO4·3H2O 8、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
发酵结束后,测定发酵液中GSH的总含量为3308mg/L;
(3)发酵液经孔径50-1000μm粗滤,然后于10-20℃循环超滤浓缩去除水分得固形物含量20-40%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得酵母菌培养物;
所述酵母菌tlj2016具体为酿酒酵母(Saccharomyces cerevisiae)tlj2016,该菌株已于保藏于2016年7月15日中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCC No.12789,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,邮编100101;
所述酿酒酵母tlj2016是从一株宁夏果园中分离得到的酿酒酵母出发菌株经诱变获得,经过诱变后获得的菌株tlj2016对葡萄糖的耐受能力达到300g/L,在40mmol/L半胱氨酸作用下仍能保持GSH大量合成,一方面在高浓度葡萄糖培养下能够提高细胞密度,另一方面L-半胱氨酸耐受能力的提高将有利于GSH在胞内大量合成,从而提高菌株大规模生产GSH的能力。
其他原料均为市售产品。
本发明还提供一种上述能量棒的制备方法:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装;
所述能量棒,能量密度在14-18kcal/g,膳食纤维含量为10-15%;
有益效果:
(1)本发明提供的能量棒以藜麦米为主要原料,辅以其他谷物、水果、蛋白质、碳水化合物及糖类和脂肪,营养均衡全面,可以作为代餐能量棒,食用方便,提供全面营养;
(2)本发明提供的能量棒中含有酵母培养物,富含蛋白质、维生素,酵母菌tlj2016所特有的生产谷胱甘肽(GSH)的能力,可以在100g/L葡萄糖作为碳源的情况下发酵生产GSH终浓度达到3308mg/L,有效提高能量棒的抗氧化作用,具有提高抗氧化能力和免疫力的功效;
(3)本发明中的谷胱甘肽不仅能增加产品的保健功效,而且能有效延长产品保质期8个月。
具体实施方式:
实施例1一种植物能量棒及其制备方法
一种适用于运动人群的植物能量棒,所述能量棒由以下重量份数组成的原料制备:
膨化藜麦10份,紫薯片10份,膨化大米5份,扁桃仁2份,奇亚籽2份,杏仁酱1份,蔓越莓2份,金桔丁1份,黑加仑干1份,大豆蛋白粉2份,大豆肽1份,藜麦肽1份,酵母培养物0.05份,聚葡萄糖2份,L-谷氨酰胺1份,葡萄糖浆20份,高油酸葵花籽油1份,甘油1份,大豆磷脂0.5份,L-亮氨酸3份,L-异亮氨酸3份,L-缬氨酸1份;
上述能量棒的制备方法:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装;产品重量要求:35克/条;
所述能量棒,能量密度在14kcal/g,膳食纤维含量为10%;
所述膨化藜麦的制备方法如下:
(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:180kg/h;挤压机含水量:8%;螺杆转速:350rpm;切割速率:600rpm;挤压温度:135℃;
硫化干燥温度:35℃;
烘烤温度:210℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦;
所述膨化大米的制备方法同膨化藜麦的制备方法,仅将原料藜麦米替换为大米;
所述藜麦肽的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比10倍的水,混合均匀,调整pH8,加热至50℃保温搅拌20min;将料液经过离心分离操作后弃去清液,留用渣料;
(2)向上述渣料中加入8倍的水(m:v)调浆,调节pH8,温度50℃,按8000U/g藜麦粉添加碱性蛋白酶,酶解2h;
(3)降温至30℃后,调节pH至5,按10000U/g藜麦粉添加中性蛋白酶,酶解5h;
(4)调节pH6,温度40℃,按400U/g藜麦粉添加风味蛋白酶,酶解3h,酶解结束后,加热至85℃,灭酶20分钟;
(5)离心浓缩后,喷雾干燥即得藜麦肽;
所述酵母培养物的制备方法如下:
(1)摇瓶培养
取酵母菌tlj2016斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
摇瓶培养基(g/L):(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
(2)发酵罐培养
将种子液按10%接种量,接入装有发酵培养基的发酵罐中,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,总发酵时间为50h;
发酵培养基(g/L):(NH4)2SO4 10、葡萄糖100、K2HPO4·3H2O 8、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
发酵结束后,测定发酵液中GSH的总含量为3308mg/L;
(3)发酵液经孔径50μm粗滤,然后于10℃循环超滤浓缩去除水分得固形物含量20%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得酵母菌培养物;
其他原料均为市售产品。
实施例2一种植物能量棒及其制备方法
一种适用于运动人群的植物能量棒,所述能量棒由以下重量份数组成的原料制备:
膨化藜麦15份,紫薯片15份,膨化大米10份,扁桃仁6份,奇亚籽6份,杏仁酱3份,蔓越莓6份,金桔丁3份,黑加仑干3份,大豆蛋白粉5份,大豆肽3份,藜麦肽3份,酵母培养物1份,聚葡萄糖6份,L-谷氨酰胺3份,葡萄糖浆30份,高油酸葵花籽油5份,甘油5份,大豆磷脂1份,L-亮氨酸3份,L-异亮氨酸3份,L-缬氨酸1份;
上述能量棒的制备方法:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装;产品重量要求:35克/条;
所述能量棒,能量密度在18kcal/g,膳食纤维含量为15%;
所述膨化藜麦的制备方法如下:
(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:220kg/h;挤压机含水量:12%;螺杆转速:400rpm;切割速率:650rpm;挤压温度:150℃;
硫化干燥温度:45℃;
烘烤温度:220℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦;
所述膨化大米的制备方法同膨化藜麦的制备方法,仅将原料藜麦米替换为大米;
所述藜麦肽的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比20倍的水,混合均匀,调整pH10,加热至80℃保温搅拌60min;将料液经过离心分离操作后弃去清液,留用渣料;
(2)向上述渣料中加入15倍的水(m:v)调浆,调节pH10,温度70℃,按10000U/g藜麦粉添加碱性蛋白酶,酶解3h;
(3)降温至50℃后,调节pH至7,按15000U/g藜麦粉添加中性蛋白酶,酶解6h;
(4)调节pH7,温度60℃,按1000U/g藜麦粉添加风味蛋白酶,酶解5h,酶解结束后,加热至95℃,灭酶15分钟;
(5)离心浓缩后,喷雾干燥即得藜麦肽;
所述酵母培养物的制备方法如下:
(1)摇瓶培养
取酵母菌tlj2016斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
摇瓶培养基(g/L):(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
(2)发酵罐培养
将种子液按10%接种量,接入装有发酵培养基的发酵罐中,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,总发酵时间为50h;
发酵培养基(g/L):(NH4)2SO4 10、葡萄糖100、K2HPO4·3H2O 8、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
发酵结束后,测定发酵液中GSH的总含量为3308mg/L;
(3)发酵液经孔径1000μm粗滤,然后于20℃循环超滤浓缩去除水分得固形物含量40%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得酵母菌培养物;
其他原料均为市售产品。
实施例3一种植物能量棒及其制备方法
一种适用于运动人群的植物能量棒,所述能量棒由以下重量份数组成的原料制备:
膨化藜麦11.5份,紫薯片11份,膨化大米9份,扁桃仁4份,奇亚籽5份,杏仁酱2份,蔓越莓4份,金桔丁2份,黑加仑干2份,大豆蛋白粉3份,大豆肽2份,藜麦肽2份,酵母培养物0.07份,聚葡萄糖4份,L-谷氨酰胺2份,葡萄糖浆25份,高油酸葵花籽油3份,甘油2.5份,大豆磷脂0.65份,L-亮氨酸3份,L-异亮氨酸3份,L-缬氨酸1份;
上述能量棒的制备方法:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装;产品重量要求:35克/条;
所述能量棒,能量密度在15kcal/g,膳食纤维含量为12%;
所述膨化藜麦的制备方法如下:
(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:200kg/h;挤压机含水量:10%;螺杆转速:380rpm;切割速率:639rpm;挤压温度:145℃;
硫化干燥温度:40℃;
烘烤温度:215℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦;
所述膨化大米的制备方法同膨化藜麦的制备方法,仅将原料藜麦米替换为大米;
所述藜麦肽的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比15倍的水,混合均匀,调整pH9,加热至60℃保温搅拌40min;将料液经过离心分离操作后弃去清液,留用渣料;
(2)向上述渣料中加入10倍的水(m:v)调浆,调节pH9,温度60℃,按9000U/g藜麦粉添加碱性蛋白酶,酶解2h;
(3)降温至40℃后,调节pH至6,按12000U/g藜麦粉添加中性蛋白酶,酶解5h;
(4)调节pH6,温度50℃,按700U/g藜麦粉添加风味蛋白酶,酶解4h,酶解结束后,加热至90℃,灭酶15分钟;
(5)离心浓缩后,喷雾干燥即得藜麦肽;
所述酵母培养物的制备方法如下:
(1)摇瓶培养
取酵母菌tlj2016斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
摇瓶培养基(g/L):(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
(2)发酵罐培养
将种子液按10%接种量,接入装有发酵培养基的发酵罐中,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,总发酵时间为50h;
发酵培养基(g/L):(NH4)2SO4 10、葡萄糖100、K2HPO4·3H2O 8、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
发酵结束后,测定发酵液中GSH的总含量为3308mg/L;
(3)发酵液经孔径500μm粗滤,然后于15℃循环超滤浓缩去除水分得固形物含量230%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得酵母菌培养物;
其他原料均为市售产品。
实施例4产品增强免疫力实验
(1)供试药物:实施例3产品中的酵母提取物替换为市售常规食用酵母,其他不变(G1);本发明实施例1-3产品(G2-G4);
(2)试剂:肝/肌糖原测试盒;
(3)实验动物:ICR雄性小鼠,体重18-22g,实验期间小鼠自由饮食;
(4)实验分组
剂量分组及受试样品给予时间:
随机将小鼠分为5组,每组10只,第1组至第4组分别给G1~G4的产品,第5组为空白对照组,给予等体积的双蒸水,每组每日均灌胃1次,灌胃体积为0.2ml/10g,连续给予受试样品30天。
样品配制:
第1组至第4组:称取5.0g样品,用蒸馏水配至100ml;空白对照组:双蒸水100ml。
(5)实验方法
①负重游泳实验:末次灌胃30min后,置小鼠于游泳箱中,水深不少于30cm,水温25±1℃,鼠尾根部负荷5%体重的铅皮,记录小鼠游泳开始至死亡的时间,作为小鼠游泳时间;
②肝糖原的测定:末次灌胃30min后,在温度为25±1℃的水中不负重游泳90min,颈椎脱臼处死小鼠,用生理盐水洗净,并用滤纸吸干水分后,准确称取肝脏100mg,肝糖原检测试剂盒检测小鼠肝糖原含量;
(6)实验结果
①本发明对小鼠负重游泳时间的影响
经口给予小鼠G1~G4样品后,G1与空白对照组比较,可以延长小鼠负重游泳时间,本发明G2~G4药物与空白对照组比较,可以显著延长小鼠负重游泳时间,且明显优于G1药物。结果详见下表。
对小鼠负重游泳时间的影响
②本发明对小鼠肝糖原的影响
经口给予小鼠G1~G4产品后,G1与空白对照组比较,小鼠肝糖原含量均有升高,本发明产品G2~G4与空白对照组比较,小鼠肝糖原含量均有明显的升高,且明显优于G1产品。结果详见下表。
本发明对小鼠肝糖原含量的影响
(7)实验结论
上述实验证明本发明能显著提高机体免疫力,提高小鼠的体力和耐力,且能显著提高小鼠肝脏中糖原的储备,有助于缓解运动负荷引起的疲劳;能延长小鼠负重游泳至力竭的时间。
实施例5产品稳定性试验
样品1:本发明实施例3的能量棒;
样品2:本发明实施例3同样制备方法,仅将酵母提取物替换为常规市售食用酵母;
将上述样品在常温下进行储存,定期取样请专业的感官评价人员做口味品尝,感官评定结果如下表;
储存时间 | 样品1 | 样品2 |
0个月 | 有能量棒香味,无异味 | 有能量棒香味,无异味 |
8个月 | 有能量棒香味,无异味 | 有能量棒香味,无异味 |
12个月 | 有能量棒香味,无异味 | 有能量棒香味,无异味 |
16个月 | 有能量棒香味,无异味 | 有轻微异味 |
20个月 | 有能量棒香味,无异味 | 有明显异味 |
24个月 | 有能量棒香味,无异味 | 异味较重 |
由表可以看出,在保质期后期,不含谷胱甘肽的样品2较样品1有明显的异味,说明能量棒中的油脂等成分发生氧化等反应,可见在产品中加入本发明所述的酵母菌提取物可有效减缓产品变质的速度,保证产品在有效期内不变质。
Claims (5)
1.一种适用于运动人群的植物能量棒,其特征在于,所述能量棒由以下重量份数组成的原料制备:
膨化藜麦10-15份,紫薯片10-15份,膨化大米5-10份,扁桃仁2-6份,奇亚籽2-6份,杏仁酱1-3份,蔓越莓2-6份,金桔丁1-3份,黑加仑干1-3份,大豆蛋白粉2-5份,大豆肽1-3份,藜麦肽1-3份,酵母培养物0.05-1份,聚葡萄糖2-6份,L-谷氨酰胺1-3份,葡萄糖浆20-30份,高油酸葵花籽油1-5份,甘油1-5份,大豆磷脂0.5-1份,L-亮氨酸3份,L-异亮氨酸3份,L-缬氨酸1份;
所述酵母培养物的制备方法如下:
(1)摇瓶培养
取酵母菌斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
(2)发酵罐培养
将种子液按10%接种量,接入装有发酵培养基的发酵罐中,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,总发酵时间为50h;
发酵结束后,测定发酵液中GSH的总含量为3308mg/L;
(3)发酵液经孔径50-1000μm粗滤,然后于10-20℃循环超滤浓缩去除水分得固形物含量20-40%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得酵母菌培养物。
2.如权利要求1所述的一种适用于运动人群的植物能量棒,其特征在于,
所述摇瓶培养基以g/L计组成为:(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
所述发酵培养基以g/L计组成为:(NH4)2SO4 10、葡萄糖100、K2HPO4·3H2O 8、KH2PO40.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0。
3.如权利要求1所述的一种适用于运动人群的植物能量棒,其特征在于,所述膨化藜麦的制备方法如下:
(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:180-220kg/h;挤压机含水量:8-12%;螺杆转速:350-400rpm;切割速率:600-650rpm;挤压温度:135-150℃;
硫化干燥温度:35-45℃;
烘烤温度:210-220℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦。
4.如权利要求1所述的一种适用于运动人群的植物能量棒,其特征在于,所述藜麦肽的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比10-20倍的水,混合均匀,调整pH8-10,加热至50-80℃保温搅拌20-60min;将料液经过离心分离操作后弃去清液,留用渣料;
(2)向上述渣料中加入8-15倍的水调浆,调节pH8-10,温度50-70℃,按8000-10000U/g藜麦粉添加碱性蛋白酶,酶解2-3h;
(3)降温至30-50℃后,调节pH至5-7,按10000-15000U/g藜麦粉添加中性蛋白酶,酶解5-6h;
(4)调节pH6-7,温度40-60℃,按400-1000U/g藜麦粉添加风味蛋白酶,酶解3-5h,酶解结束后,加热至85℃-95℃,灭酶15-20分钟;
(5)离心浓缩后,喷雾干燥即得藜麦肽。
5.权利要求1-4任意一项所述的一种适用于运动人群的植物能量棒的制备方法,其特征在于,步骤如下:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装。
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CN108902871A (zh) * | 2018-07-20 | 2018-11-30 | 深圳市东西方实业发展有限公司 | 一种坚果能量棒及其制作方法 |
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