CN107173505A - 一种松籽水果能量棒及其制备方法 - Google Patents
一种松籽水果能量棒及其制备方法 Download PDFInfo
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- CN107173505A CN107173505A CN201710355182.8A CN201710355182A CN107173505A CN 107173505 A CN107173505 A CN 107173505A CN 201710355182 A CN201710355182 A CN 201710355182A CN 107173505 A CN107173505 A CN 107173505A
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种松籽水果能量棒及其制备方法，该能量棒由松籽、果脯、果糖、蔗糖、低聚糖、海藻糖，ω‑3不饱和脂肪酸、ω‑6不饱和脂肪酸、椰子油、大豆卵磷脂、蛋白粉、复合性维生素、复合型矿物质、二氧化硅、棕榈油组成，将松籽仁烘干熟化后加入余下所有原料中，并将其混合均匀、压实，通过远红外线辐射烘烤后脱模切条。本发明优化了糖类的配比，缓慢释放能量，提高了能量棒的作用时间，同时改善了能量棒过软或过硬的口感，降低运输过程中易碎的缺陷，减缓硬化，延长了货架期。
Description
技术领域
本发明涉及食品加工领域，尤其涉及一种口感软硬适中、运输不易碎、低脂的松籽水果能量棒的制备方法。
背景技术
能量棒是一种方便、快捷、营养全面、快速补充能量的棒状食品。由于其含有优质的蛋白质、碳水化合物等营养物质，并且具有体积小、质量轻的优点，尤其适用于运动员、健身族、野外生存人员和减肥人士，并可扩展到军事和航天食品领域。由于高糖、高蛋白，在储藏过程容易发生美拉德反应等一系列物理化学变化，导致其品质会发生劣变，如质地硬化、口感变差、运输易碎、消费者不易接受等。因此，在保证其营养全面、低脂的同时，如何改善其长期存放板结、硬化、口感过硬或过软的问题显得尤为重要。
目前，国内关于能量棒的相关专利较多，专利CN100548156C、CN103652541B、CN103783121B等均是针对能量棒营养均衡、口味等进行改善的制作方案，但针对能量棒运输易碎、口感较差、储存硬化的等问题的专利则少之又少。专利CN103652541B中使用了胶原蛋白肽，能量棒其保湿性好，减少产品储存过程中水分的散失，有利于产品保持柔软的质地和咀嚼性，延长了产品保质期，但其粘和性过高，食用过程中会出现粘牙的情况，对运输过程中易碎和存储硬化等问题又不存在改善。虽然有的能量棒加入了一些诸如坚果、果脯等原料改善了能量棒的营养和丰富了口味，但是此类能量棒却没有很好的解决上述原料和能量棒中的其他原料之间结合度不好的问题，致使生产出的能量棒成型性较差，脱料严重，易破碎，同时由于生产工艺的问题，也会使得诸如果脯等口感粘牙，松籽、花生等极易出现哈喇味从而引起整个能量棒出现变质现象，保质期变短。
基于上述分析，一种营养均衡、口感好（软硬适中不粘牙）、各主料之间结合度好、成型性好、运输途中不易碎、保质期长的能量棒是目前行业内急需的。
发明内容
鉴于上述不足，本发明的目的在于提供一种营养均衡、口感好（软硬适中不粘牙）、各主料之间结合度好、成型性好、运输途中不易碎、保质期长的能量棒是目前行业内急需的松籽水果能量棒及其制备方法。
为了达到上述目的，本发明采用了以下技术方案，本发明各组分的用量也是经过发明人进行大量摸索总结得出的，各组分用量在下述重量范围内制备出的松籽水果能量棒均具有营养均衡、口感好（软硬适中不粘牙）、各主料之间结合度好、成型性好、运输途中不易碎、保质期长的优势。
一种松籽水果能量棒由以下重量份配比的原料制成：
松籽仁6-10份、果脯6-10份、果糖10-18份、蔗糖16-20份、低聚糖10-18份、海藻糖2-4份、ω-3不饱和脂肪酸0.5-1.5份、ω-6不饱和脂肪酸0.5-1.5份、椰子油6-10份、大豆卵磷脂0.5-1.5份、蛋白粉12-20份、复合维生素0.05-0.1份、复合型矿物质0.05-0.1份、二氧化硅1-2份、棕榈油1-2份。
进一步的，该能量棒由以下重量份配比的原料制成：
松籽仁8份、果脯8份、果糖14份、蔗糖18份、低聚糖14份、海藻糖3份、ω-3不饱和脂肪酸1份、ω-6不饱和脂肪酸1份、椰子油8份、大豆卵磷脂1份、蛋白粉16份、复合维生素0.05份、复合型矿物质0.05份、二氧化硅1.5份、棕榈油1.5份。
进一步的，所述蛋白粉为乳清蛋白粉。
进一步的，所述复合维生素选自维生素A、维生素B族、维生素C、维生素D中的至少两种。
进一步的，所述复合型矿物质选自锌、钾、镁、钙和钠中的至少两种，且以硫酸盐、盐酸盐、磷酸盐以及其烟酸盐或葡萄糖醛酸螯合物的形式添加。
一种松籽水果能量棒制备方法为：
（1）松籽仁的熟化：将松籽用盐水浸泡，脱水后在130℃的温度下烘干、熟化，迅速冷却到室温，去皮；
（2）果脯的制备：将果脯切碎至直径为5-15mm，厚度1-5mm的片状；
（3）拌料、烘焙、切条：将步骤（1）与步骤（2）中所得的松籽仁、果脯与果糖、蔗糖、低聚糖、海藻糖、ω-3不饱和脂肪酸、ω-6不饱和脂肪酸、椰子油、大豆磷脂、蛋白粉、复合维生素、复合型矿物质和二氧化硅进行充分搅拌，放入模具中，然后在50℃-60℃的温度下烘焙5-10分钟后取出，压平、压实，常温下放置1-2h后脱模切条；
（4）干燥：通过远红外对步骤（3）所得条状能量棒进行加热烘烤，烘烤温度100～110℃，待能量棒含水量<6％停止烘烤，然后转移至70-75℃的温度下放置4-5min，再将其放置在室温下常温冷却；
（5）最后在冷却后的能量棒表面均匀的涂上棕榈油；
（6）铝箔包装，制得松籽水果能量棒。
进一步的，所述步骤（1）中所述的盐水质量浓度为6%，浸泡时间为60min。
本发明的有益效果在于：
（1）优化了脂肪的配比，提高了不饱和脂肪酸与饱和脂肪酸的摄入比，降低了肥胖和心脑血管的风险；同时添加了松籽仁和果脯，长期食用还能润肠通便、润肤美颜、健脑益智和提高食欲。
（2）优化了糖类的配比，不仅能快速提供能量，同时还能缓慢释放能量，维持运动中及运动后的血糖。
（3）选用了优质的乳清蛋白，富含优质蛋白β-乳球蛋白，支链氨基酸含量丰富，有助于缓解中枢和骨骼肌疲劳。
（4）营养均衡，全面强化了钾、钙、钠、镁、铁等微量元素及水溶性和脂溶性维生素，补充了人体由于运动，特别在大强度运动训练下和健身时蛋白质的消耗和营养素丢失。
（5）添加海藻糖与二氧化硅，保证能量棒的软硬适中口感，同时抗板结、防止长期存放硬化。
（6）本发明中的松籽仁熟化、第一次烘焙、以及干燥工艺中远红外烘烤、70-75℃放置4-5分钟等工艺密不可分，相互协同，是不可缺少的一个整体工艺，只有在本发明配方和工艺条件下，才能很好的平衡各原料间的油脂和水分，得出各原料的最佳结合性，使最终制得的松籽能量棒在口感佳的同时成型性好，无物料散落。
（7）本发明最后均匀涂上棕榈油，该油浸入能量棒表层，让果脯、松籽与各成分间的结合度明显提升，不仅能在能量棒表层形成一层致密的油浸保护层，同时还能使产品长期存放后，依然具有优异的成型性，保持了松籽的风味和酥脆的口感，解决了能量棒中的松籽一段时间后就会变软不再酥脆同时会出现哈喇味的问题和物料散落的问题。
（8）正是采用了本发明特有的配方和工艺才完美的解决了个主料之间的结合性、成型性、香脆性和软硬度这一矛盾，使最终制得的具有营养均衡、口感好（软硬适中不粘牙）、各主料之间结合度好、成型性好、运输途中不易碎、保质期长的优点。
显然，根据本发明的上述内容，按照本领域的普通技术知识和手段，在不脱离本发明上述基本技术思想前提下，还可以做出其他多种形式的修改、替换或变更。
具体实施方式
下面我们将结合具体实施方式对本发明作进一步的阐述。
实施例1
松籽水果能量棒：
（1）松籽仁的熟化：将8kg松籽用盐水浸泡，脱水后在130℃的温度下烘干、熟化，迅速冷却到室温，去皮；
（2）果脯的制备：将市售的8kg果脯切碎至直径为5-15mm，厚度1-5mm的片状；
（3）拌料、烘焙、切条：将步骤（1）与步骤（2）中所得的松籽仁、果脯与14kg果糖、18kg蔗糖、14kg低聚糖、3kg海藻糖、1kg的ω-3不饱和脂肪酸、1kg的ω-6不饱和脂肪酸、8kg椰子油、1kg大豆磷脂、16kg乳清蛋白粉、0.05kg复合维生素、0.05kg复合型矿物质和1.5kg二氧化硅进行充分搅拌，放入模具中，然后在50℃-60℃的温度下烘焙9分钟后取出，压平、压实，常温下放置1.5h后脱模切条；
（4）干燥：通过远红外对步骤（3）所得条状能量棒进行加热烘烤，烘烤温度110℃，待能量棒含水量<6％停止烘烤，然后转移至70℃的温度下放置5min，再将其放置在室温下常温冷却；
（5）最后在冷却后的能量棒表面均匀的涂上1.5kg棕榈油；
（6）铝箔包装，制得松籽水果能量棒。
实施例2
松籽水果能量棒：
制备方法同实施例1，只是各原料质量为：松籽仁6kg、果脯10kg、果糖10kg、蔗糖16kg、低聚糖10kg、海藻糖2kg、ω-3不饱和脂肪酸0.5kg、ω-6不饱和脂肪酸0.5kg、椰子油6kg、大豆磷脂0.5kg、乳清蛋白粉12kg、复合维生素0.05kg、复合型矿物质0.05kg、二氧化硅1kg、棕榈油1kg。
实施例3
制备方法同实施例1，只是原料质量为：松籽仁10kg、果脯6kg、果糖18kg、蔗糖20kg、低聚糖18kg、海藻糖4kg、ω-3不饱和脂肪酸1.5kg、ω-6不饱和脂肪酸1.5kg、椰子油10kg、大豆磷脂1.5kg、乳清蛋白粉20kg、复合维生素0.05kg、复合型矿物质0.05kg、二氧化硅2kg、棕榈油2kg。
试验例1（相比实施例1不添加海藻糖、二氧化硅和棕榈油）：
松籽水果能量棒：
（1）松籽仁的熟化：将8kg松籽用盐水浸泡，脱水后在130℃的温度下烘干、熟化，迅速冷却到室温，去皮；
（2）果脯的制备：将市售的8kg果脯切碎至直径为5-15mm，厚度1-5mm的片状；
（3）拌料、烘焙、切条：将步骤（1）所得的松籽仁与步骤（2）所得的果脯粒与14kg果糖、18kg蔗糖、14kg低聚糖、1kg的ω-3不饱和脂肪酸、1kg的ω-6不饱和脂肪酸、8kg椰子油、1kg大豆磷脂、16kg乳清蛋白粉、0.05kg复合维生素、0.05kg复合型矿物质进行充分搅拌，放入模具中，然后在50℃-60℃的温度下烘焙7分钟后取出，压平、压实，常温下放置1.5h后脱模切条；
（4）干燥：通过远红外对步骤（3）所得条状能量棒进行加热烘烤，烘烤温度110℃，待能量棒含水量<6％停止烘烤，然后转移至70℃的温度下放置5min，再将其放置在室温下常温冷却；
（5）铝箔包装，制得松籽水果能量棒。
试验例2（相比实施例1其制备工艺为直接烘烤）
松籽水果能量棒：
（1）松籽仁的熟化：将8kg松籽用盐水浸泡，脱水后在130℃的温度下烘干、熟化，迅速冷却到室温，去皮；
（2）果脯的制备：将市售的8kg果脯切碎至直径为5-15mm，厚度1-5mm的片状；
（3）拌料、烘焙、切条：将去皮的8kg松籽仁与8kg直径为5-15mm，厚度1-5mm的果脯与14kg果糖、18kg蔗糖、14kg低聚糖、3kg海藻糖、1kg的ω-3不饱和脂肪酸、1kg的ω-6不饱和脂肪酸、8kg椰子油、1kg大豆磷脂、16kg乳清蛋白粉、0.05kg复合维生素、0.05kg复合型矿物质和1.5kg二氧化硅进行充分搅拌，放入模具中，压平、压实，常温下放置1.5h后脱模切条；
（4）干燥：对步骤（3）所得条状能量棒进行烘烤，烘烤温度110℃，待能量棒含水量<6％停止烘烤，再将其放置在室温下常温冷却；
（5）最后在冷却后的能量棒表面均匀的涂上1.5kg棕榈油；
（6）铝箔包装，制得松籽水果能量棒。
将实施例和试验例所得产品依据中华人民共和国行业标准进行了如表1所示的感官评价
表1感官评价
硬度稳定性试验
（1）试验材料：实施例1、实施例2、实施例3、试验例1、试验例2制备得到的松籽水果能量棒。
（2）测定仪器：英国Stable Micro Systems公司生产的质构仪，机型TA.XTExpress。
（3）测定方法：
①测定原理：将松籽水果能量棒切割成特定长、宽、高的条形，用质构仪P2探头模拟牙齿在咀嚼过程中作用在棒上的应力。探头穿刺棒条并深入6毫米，在其中感受的最大应力作为衡量食品棒硬度的指标。
②测定参数：P2探头，测前、测后及测试速率均为1mm/s，穿刺距离6mm，触发力20g，数据记录200pps。每个样品分别于中央区、左右1/3处各测一次，得到3个数据，取平均值作为测定值。
③样品放置条件，详见表2：
表2待测定样品放置条件及时间
④质构仪测定结果，详见表3与表4：
表3各松籽水果能量棒贮存过程中的硬度变化情况
从表3可看出，将各组的松籽水果能量棒放置在室温条件下（25℃），实施例1、实施例2与实施例3的硬度变化是呈持续缓慢增长的情况，在90天时，硬度的变化已经不大，此时说明产品的硬度已经基本稳定。相比之下，试验例1和试验例2的变化幅度明显，尤其是在贮存45天后，硬度变化加快，到120天时，硬度变化约为初始硬度的3倍。由此可见，实施例1-3的产品随着时间的推移，产品硬度（口感硬度）并无太显著的变化。
表4各松籽水果能量棒贮存过程中的粘聚性变化情况
从表4可看出，将各组的松籽水果能量棒放置在室温条件下（25℃），实施例1、实施例2与实施例3的粘聚性变化是呈持续缓慢减少的情况，且三组粘聚性在120天时相比初始粘聚性略低。试验例1与试验例2的粘聚性在60天时出现急剧降低，在120天时粘聚性更差。由此可见，实施例1-3的产品随着时间的推移，产品粘聚性（即各主辅料之间的结合性）并无太显著的变化，说明其成型性相当优异。
④安全性试验：
根据美国军方Natick研究中心关于军用食品加速试验的规定，在35.6℃的环境中储存6个月，相当于在常温环境中保存三年。将实施例1中制备的样品加脱氧剂并密封包装后，置于37℃恒温恒湿箱中贮存，定期采样过氧化值、酸价、菌落总数情况，以判定其安全性能。结果详见表5：
表5加速试验相关安全性指标变化情况
从表5可看出，实施例1在37℃条件下放置180天，其相关性安全指标变化主要呈现出波浪起伏，但都在可控的安全范围内，故推断，该产品的货架期可安全储存三年。
Claims (7)
1.一种松籽水果能量棒，其特征在于：该能量棒由以下重量份配比的原料制成：
松籽仁6-10份、果脯6-10份、果糖10-18份、蔗糖16-20份、低聚糖10-18份、海藻糖2-4份、ω-3不饱和脂肪酸0.5-1.5份、ω-6不饱和脂肪酸0.5-1.5份、椰子油6-10份、大豆卵磷脂0.5-1.5份、蛋白粉12-20份、复合维生素0.05-0.1份、复合型矿物质0.05-0.1份、二氧化硅1-2份、棕榈油1-2份。
2.根据权利要求1所述的松籽水果能量棒，其特征在于：该能量棒由以下重量份配比的原料制成：
松籽仁8份、果脯8份、果糖14份、蔗糖18份、低聚糖14份、海藻糖3份、ω-3不饱和脂肪酸1份、ω-6不饱和脂肪酸1份、椰子油8份、大豆卵磷脂1份、蛋白粉16份、复合维生素0.05份、复合型矿物质0.05份、二氧化硅1.5份、棕榈油1.5份。
3.根据权利要求1或2所述的松籽水果能量棒，其特征在于，所述蛋白粉为乳清蛋白粉。
4.根据权利要求1或2所述的松籽水果能量棒，其特征在于，所述复合维生素选自维生素A、维生素B族、维生素C、维生素D中的至少两种。
5.根据权利要求1或2所述的松籽水果能量棒，其特征在于，所述复合型矿物质选自锌、钾、镁、钙和钠中的至少两种，且以硫酸盐、盐酸盐、磷酸盐以及其烟酸盐或葡萄糖醛酸螯合物的形式添加。
6.一种由权利要求1-5中任意一种所述的松籽水果能量棒的制备方法，其特征在于，该制备方法为：
（1）松籽仁的熟化：将松籽用盐水浸泡，脱水后在130℃的温度下烘干、熟化，迅速冷却到室温，去皮；
（2）果脯的制备：将果脯切碎至直径为5-15mm，厚度1-5mm的片状；
（3）拌料、烘焙、切条：将步骤（1）与步骤（2）中所得的松籽仁、果脯与果糖、蔗糖、低聚糖、海藻糖、ω-3不饱和脂肪酸、ω-6不饱和脂肪酸、椰子油、大豆磷脂、蛋白粉、复合维生素、复合型矿物质和二氧化硅进行充分搅拌，放入模具中，然后在50℃-60℃的温度下烘焙5-10分钟后取出，压平、压实，常温下放置1-2h后脱模切条；
（4）干燥：通过远红外对步骤（3）所得条状能量棒进行加热烘烤，烘烤温度100-110℃，待能量棒含水量<6％停止烘烤，然后转移至70-75℃的温度下放置4-5min，再将其放置在室温下常温冷却；
（5）最后在冷却后的能量棒表面均匀的涂上棕榈油；
（6）铝箔包装，制得松籽水果能量棒。
7.根据权利要求6所述的松籽水果能量棒，其特征在于，步骤（1）中所述的盐水质量浓度为6%，浸泡时间为60min。
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