CN107372985A - 一组适合糖尿病人群服食的以结晶果糖为甜味剂的果糖巧克力 - Google Patents
一组适合糖尿病人群服食的以结晶果糖为甜味剂的果糖巧克力 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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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
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- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
Abstract
本发明涉及一组适合糖尿病人群服食的以结晶果糖为甜味剂的果糖巧克力的配方及生产工艺。传统的巧克力多采用蔗糖来作为巧克力的甜味剂,但蔗糖甜度大、热量高,由蔗糖作为甜味剂的巧克力摄入过多会对身体健康造成不利影响,如龋齿、糖尿病、冠心病等。本发明提出,用结晶果糖取代蔗糖作为巧克力的甜味剂,可使现代消费者对果糖巧克力观念产生根本性的改变,在享受果糖巧克力那纯正愉快的甜味之外,还可帮助糖尿病,冠心病等人群提高生活质量,维护身体健康,本发明还公开了“杏仁果糖巧克力”配方及生产工艺。本发明的实施,将使巧克力不再是“口欲健康两难全”的食品,而变成了人人喜爱的“口欲健康都能全”的保健食品。
Description
技术领域
本发明属于食品技术领域,具体涉及一组适合糖尿病人群服食的以结晶果糖为甜味剂的果糖巧克力的配方及生产工艺。
背景技术
传统的巧克力均是采用蔗糖来作为巧克力的甜味剂,但蔗糖甜度大、热量高,蔗糖摄入量过多被认为是一个重要的不健康因素,是肥胖症和龋齿的直接起因,与糖尿病和冠心病等亦有间接的关系。随着人们生活水平的提高,低脂、低糖、低能量的消费观念逐渐盛行,由蔗糖作为甜味剂的巧克力的摄入过多会对身体健康造成不利的影响,如龋齿、糖尿病、高血糖等。因此,低能量巧克力的研制受到了国内外学者广泛的关注。用结晶果糖取代巧克力中的蔗糖来实现低能量巧克力就是提高人类生活质量,保证身体健康的需要。
结晶果糖为单糖,是人类最早认识的自然界中最甜的一种糖,广泛存在于各种水果和蜂蜜中,它的风味深受人们喜爱。结晶果糖为白色结晶性粉末,无臭,味甜。易溶于水(20℃时溶解度为3.5g/ml)与乙醇,不溶于乙醚,甜度为蔗糖的1.8倍。对光、热稳定,易吸湿。25℃以下、湿度小于60%密封保存产品可贮一年以上。结晶果糖在人体内代谢比葡萄糖快,容易被机体吸收,且不依赖胰岛素,对血糖影响很小,适用于葡萄糖代谢及肝功能不全的患者补充能量,同时它还具有促进有益细菌繁殖,改善肠功能和代谢,不致龋齿等特性,因此结晶果糖是糖尿病人、肥胖病人、儿童食品的理想甜味剂。目前,结晶果糖在许多国家已经作为甜味剂来使用,如能量较低的健康食品、营养品、保健品、婴幼儿食品,包括特殊人群的健康食品。另外,在医疗行业,其应用也非常的广泛,如治疗肝炎、肝硬化、糖尿病、心血管疾病及作为中毒症的解毒剂有很好的效果等。能够补充手术后蛋白质的流失,对妊娠恶阻、胃肠疾病、皮肤病以及发育不良等治疗效果较好。据预测,结晶果糖作为一种新型的健康糖源,将会成为世纪的新型糖源,完全可以代替现在的食用糖——庶糖和葡萄糖。
本发明提出以结晶果糖为甜味剂取代蔗糖制备果糖巧克力,专门为糖尿病人群,冠心病人群提供可服食保健食品,这种结晶果糖代替蔗糖还具有下述重要特点:
1.结晶果糖是人体重要的能源物质:果糖属于能源物质,在代谢过程能中产生能量,热值与葡萄糖相当,一般健康的成年人在40岁以后对于葡萄糖、乳酸、蔗糖的代谢利用率逐渐衰弱,但唯独果糖的代谢作用不受代谢功能的影响。所以果糖是中老年人不可缺少的能源,被称为健康益寿的使者。另外,果糖是精子活动的主要能源,在胎儿血液及孕妇羊水中,均存在着大量的果糖,特别是胎儿的生长,更需要果糖来促进生理代谢的正常进行。所以,果糖是胎儿、婴幼儿及孕产妇特需的营养物质。
2.结晶果糖属于血糖生成指数(GI)值仅为19~23的低GI食物,代谢不需要胰岛素控制,果糖被食用后经由小肠壁进入血液,速度较葡萄糖慢,又能以较高速度进入肝脏,转变成糖原,果糖的代谢不需要胰岛素来进行调控,患有糖尿病的人不能食用葡萄糖,但可以食用果糖,对II型糖尿病人和肥胖者有很好的帮助作用。
3.结晶果糖不会引起龋齿:龋齿主要是口腔中的细菌产生的酸而引起,细菌和残留食物与唾液结合形成一种叫牙垢的粘性物质粘在牙齿表面,牙垢每天留在牙齿上的时间越长,产生的细菌和酸性物质就越多,这些酸会分解牙齿的法浪质和牙质,导致龋齿,形成蛀牙。这种细菌在孩子吃含蔗糖的食物和淀粉类食物中繁殖得快,而果糖不是口腔微生物的合适底物,所以不会产生酸性物质,不会导致龋齿。
4.结晶果糖不会引起人体肥胖:常吃GI值低于55的食物不会导致发胖,结晶果糖的GI值是19,对身体血糖水平的影响很小,这就有利于控制血糖;同时,血中胰岛素水平低,会促进脂肪等体内垃圾的分解;果糖还可以减少饥饿感,可降低食欲,减少热量的摄取,可减少脂肪形成,防止富裕病(糖尿病、冠心病、肥胖)的发生。
5.果糖能消除疲劳和增强体力耐力:果糖在代谢的过程中不会产生乳酸,因此可减少运动后肌肉的酸痛感、不会产生倦怠,并且果糖在体内与细胞的键结力较强,因此果糖不但能迅速消除疲劳,还能强化人体的耐力,是运动及体力消耗大的人员主要体能补充来源。
6果糖能减轻肠胃功能负担:果糖属于单糖,不需进行消化,可直接被人体的肠壁吸收,可以减轻肠胃的负担。在人体内能促进有益细菌如双歧杆菌类生长繁殖,抑制有害菌生长,改善人肠胃功能和代谢。
综上所述,本发明提出的用结晶果糖取代蔗糖作为巧克力的甜味剂,除了结晶果糖要比蔗糖甜1.8倍,甜度更佳,风味更好之外,还具有能减少产品的热量,把果糖巧克力作为休闲食品应用,可能会对糖尿病人群、肥胖人群来说是还可能具有如上所述的意想不到的保健功效。
甜杏仁为蔷薇科李属植物杏或山杏部分栽培种味甜的干燥种子,原植物在中亚和地中海地区有着悠久的种植历史,在中国、美国、西班牙、意大利、伊朗、希腊等国家均广泛分布。甜杏仁主要成分是脂肪酸(包括单不饱和脂肪酸和多不饱和脂肪酸)、氨基酸、膳食纤维、蛋白质、维生素(富含维生素E)和矿物质(如钙、镁、钾)等。现代研究表明甜杏仁中还含有多元酚酸类、黄酮类和天然维生素E等抗氧化活性成分,具有多样的生物活性,并被广泛应用于食疗保健和在医药领域。现代药理研究表明甜杏仁还具有①清除自由基和抗氧化作用,②抗突变、抗肿瘤作用,③肝细胞保护和抗肝细胞毒性作用,④解酒作用,⑤降血压作用,⑥调节血糖水平和胰岛素分泌作用,⑦调节血脂作用和⑧减肥作用【甜杏仁的药理作用研究进展,现代药物与临床,2011,26(5):365】。中医认为甜杏仁能润肺止咳,是治疗咳嗽气喘的首选药物。美国研究人员发现,食用杏仁可能有助预防糖尿病和心脏病,他们招募了65例成年糖尿病前期患者,包括48例女性和17例男性,参与一项为期16周的饮食对比实验。糖尿病前期患者血糖水平高于正常值,但还未发展成糖尿病。研究人员将患者随机分成2组,一组每天食用富含杏仁的食物,即食物热量的20%来自杏仁,另一组人食用不含杏仁的常规食物。2组患者的食物热量相同。结果显示,与食用常规食物的患者相比,食用富含杏仁食物的患者胰岛素敏感度明显提高,体内俗称坏胆固醇的低密度脂蛋白含量明显减少。胰岛素敏感度和低密度脂蛋白含量是诊断2型糖尿病和心脏病的重要指标。研究报告发表在《美国营养学院杂志》【临床合理用药,2011,4(1B):107】。糖尿病是一种内分泌代谢紊乱疾病,患者由于体内不能分泌足够胰岛素,或是所分泌的胰岛素无法正常工作,导致血糖水平过高。本发明选用杏仁作为果糖巧克力的添加剂,希望该产品能够协同果糖在维持正常血糖方面发挥更好的作用,给2型糖尿病、心血管疾病等慢性病患者带来味美可口并具有保健功效的休闲食物。
发明内容
本项目发明人提出,用结晶果糖取代蔗糖作为巧克力的甜味剂,可使现代消费者对果糖巧克力观念产生根本性的改变,在享受果糖巧克力那纯正愉快的甜味之外,还对身体,包括口腔、牙齿等产生明显的保健作用,改变传统认为巧克力是一种令广大消费者感到“口欲健康两难全”的“难选食品”的观念,发现“果糖巧克力”已经变成了“口欲健康都能全”的“保健食品”!本发明提出的“果糖巧克力”的配方及生产工艺是这样实施的:
以结晶果糖为甜味剂的果糖巧克力的生产工艺是这样实施的,在用蔗糖为甜味剂的巧克力配方中,按结晶果糖与蔗糖的比例为1∶1.5~2的比例用结晶果糖取代蔗糖,配方在的其他成分不变,再按原巧克力的生产工艺制备巧克力即可。本发明还提出,在原巧克力配方及生产工艺中,还可以添加杏仁,生产出能为糖尿病人群提供更好的具有保健功效的健康食品,添加杏仁的“杏仁果糖巧克力”见实施例二。
具体实施方式:
以下是本发明的具体实施例,对本发明的技术方案做进一步作描述,但是本发明的保护范围并不限于这些实施例,凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例一
果糖巧克力的配方及生产工艺:①配方为:可可脂150g,可可液块150g,可可粉60g,结晶果糖50~150g,奶粉50g,磷脂5g;②生产方法是,把可可脂加热至55℃使之熔化,再把配方中的其他原料倒入熔化好的可可脂中,在转速为20rpm温度为55℃条件下混合5~10min,再按传统巧克力的生产工艺浇模,硬化,脱模,包装,即可。
实施例二
杏仁果糖巧克力的配方的及生产工艺:①配方:可可脂150g,可可液块150g,可可粉60g,结晶果糖100g,奶粉50g,磷脂5g,杏仁粗粉60g;②生产方法是,把可可脂加热至55℃使之熔化,再把配方中的其他原料倒入熔化好的可可脂中,在转速为20rpm温度为55℃条件下混合5~10min,再按传统巧克力的生产工艺浇模,硬化,脱模,包装,即可。
Claims (3)
1.一种以结晶果糖为甜味剂的果糖巧克力,其特征在于用结晶果糖取代巧克力配方中的蔗糖,即在巧克力的配方中按结晶果糖与蔗糖的比例为1∶1.5~2的比例用结晶果糖取代蔗糖。
2.如权利要求1所述的一种以结晶果糖为甜味剂的果糖巧克力,其特征在于其配方为:可可脂150g,可可液块150g,可可粉60g,结晶果糖50~150g,奶粉50g,磷脂5g;其生产方法是,把可可脂加热至55℃使之熔化,再把配方中的其他原料倒入熔化好的可可脂中,在转速为20rpm温度为55℃条件下混合5~10min,再按传统巧克力的生产工艺浇模,硬化,脱模,包装,即可。
3.如权利要求1和2所述的一种以结晶果糖为甜味剂的果糖巧克力,其特征是在配方中添加了杏仁,含杏仁的果糖巧克力的配方为:可可脂150g,可可液块150g,可可粉60g,结晶果糖100g,奶粉50g,磷脂5g,杏仁粗粉60g;其生产方法是,把可可脂加热至55℃使之熔化,再把配方中的其他原料倒入熔化好的可可脂中,在转速为20rpm温度为55℃条件下混合5~10min,再按传统巧克力的生产工艺浇模,硬化,脱模,包装,即可。
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