CN108391785A - 一种功能性代餐粉及其制作工艺与应用 - Google Patents
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Abstract
本发明公开了一种功能性代餐粉,由包括以下重量份数的组分制成:黑燕麦20~30份、脱脂乳粉10~20份、苦荞20~30份、葛根20~30份、苦瓜籽20~30份、魔芋5~10份、南瓜5~10份。本发明还公开了一种功能性代餐粉的制作工艺与应用。本发明以传统中医学理论和食品科学为基础,选取黑燕麦、脱脂乳粉、苦荞、葛根、苦瓜籽、魔芋、南瓜进行复配,具有协同增效作用,能为食用者提供身体所需的各种膳食纤维和营养成分,同时还具有降血糖、降血压及降血脂等保健作用,另外,还可以添加甜叶菊和木糖醇来改善口感,制得的代餐粉香味淳厚、口感顺滑,适宜患有糖尿病及三高人群使用,本发明选取脱脂乳粉,结合多种药食同源的传统食材制成,各组分符合药政规定,无毒副作用,安全可靠。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种功能性代餐粉及其制作工艺与应用。
背景技术
随着人民生活水平的提高,物质条件的改善,人民的饮食结构发生了很大的改变,肥胖人群呈现增长趋势,肥胖严重影响患者生活质量。研究表明,由肥胖所带来的其他代谢综合症、糖尿病、脂肪肝、高血脂、高血压、冠心病等疾病已经严重威胁人们的身体健康。
近年来,代餐食品成为一种改善肥胖人群身体状况的新型饮食种类。代餐粉是一种由谷类、豆类、薯类食材等为主,其它属类植物的根、茎、果实等可食用部分为辅制成的一种单一或综合性冲调粉剂产品。但目前市场上的代餐粉存在营养不均衡、保健功能不突出的问题,因此,研发一种营养均衡、保健功能突出、适合于肥胖人群、糖尿病及三高(高血压、高血脂、高血糖)人群食用的代餐粉具有广阔的市场空间。
发明内容
本发明的目的在于提供一种功能性代餐粉及其制作工艺与应用,该代餐粉在抵抗饥饿的同时,还具有降血糖、降血压及降血脂的功效,适合糖尿病患者及三高人群代替正餐食用,满足人们日益增长的食疗保健需求,用以解决现有技术存在的问题。
为实现上述目的,本发明的第一方面提供了一种功能性代餐粉,所述功能性代餐粉由包括以下重量份数的组分制成:黑燕麦20~30份,脱脂乳粉10~20份,苦荞20~30份、葛根20~30份、苦瓜籽20~30份、魔芋5~10份、南瓜5~10份。
进一步地,所述功能性代餐粉由包括以下重量份数的组分制成:黑燕麦25份,脱脂乳粉15份,苦荞25份、葛根25份、苦瓜籽25份、魔芋8份、南瓜8份。
进一步地,所述苦荞为黑苦荞全胚芽茶。
黑苦荞全胚茶是指一种全新的黑苦荞茶品种,其通过激活苦荞胚芽,再取其胚芽部分经过烘培制成茶粒。具有软化血管,改善微循环,清热解毒、活血化瘀、拔毒生肌、有降对病灶可起到缓解和屏障保护作用。
进一步地,所述功能性代餐粉还包括调味剂。
进一步地,所述调味剂为甜叶菊和木糖醇。
进一步地,所述功能性代餐粉还包括以下重量份数的组分:甜叶菊2~5份、木糖醇3~5份。
本发明的第二方面提供了一种上述的功能性代餐粉的制作工艺,所述工艺包括以下步骤:
1)原料的准备:
将新鲜葛根清洗干净,去皮,平铺在蒸笼上,80~100℃的温度下蒸15~20分钟,70~80℃真空干燥,直至水分含量为≤10%,备用;
将苦瓜籽清洗干净,30~35℃浸泡20~25分钟后沥干水分,50~60℃焙炒,焙炒时间约20~25分钟,直至水分含量≤10%,备用;
将新鲜老南瓜清洗,去皮,切片,在70~80℃的温度下油煎至表面酥脆,80~90℃真空干燥,直至水分含量为≤10%,备用;
备好黑燕麦、苦荞、魔芋和脱脂乳粉;
2)称取相应重量份数的上述各组分;
3)超微粉碎机进行粉碎,过180~220目筛;
4)将粉碎后的物料置于混合机内混合均匀,分装,即制得功能性代餐粉。
进一步地,步骤2)中,按重量份数计,所述组分还包括:甜叶菊2~5份、木糖醇3~5份。
本发明的第三方面提供了上述的功能性代餐粉在制备治疗、改善或预防糖尿病的保健食品或药物中的应用。
本发明的第四方面提供了上述的功能性代餐粉在制备治疗、改善或预防高血压、高血糖、高血脂的保健食品或药物中的应用。
下面说明本发明的功能性代餐份中各原料的作用:
黑燕麦:由黑燕麦制成的加工谷物,是燕麦粒轧制而成,呈扁平状,直径约相当于黄豆粒,形状完整。富含膳食纤维,能促进肠胃蠕动,利于排便,热量低,升糖指数低,降脂降糖。黑燕麦对于顽固性糖尿病有很好的补益作用,还可以有效的预防和治疗高血压、高血糖、高血脂。虽为粮食,但是补益效果胜似药物。燕麦富含丰厚的B族维生素和锌,它们对糖类和脂肪类的代谢具有调节效果,它们能够有用地降低人体中的胆固醇,常食用,可对中老年人的首要要挟-心脑血管病起到必定的防止效果。
脱脂乳粉:脱脂奶粉因其脂肪含量较少,所以易保存,不易发生氧化作用,是制作饼干、糕点、冰淇淋等食品的最好原材料。脱脂奶粉对于老年人,消化不良的婴儿,以及腹泻、胆囊疾患、高脂症、慢性胰腺炎等患者有一定益处。
苦荞:药食两用植物,味苦,富含蛋白质、淀粉、脂肪、矿物质及维生素等。在我国古籍《本草纲目》中记载:苦荞麦性味苦、平、寒、有益气力,续精神,利耳目,降气宽肠健胃的作用。而且苦荞还含有极为丰富的生物活性成分黄酮类化合物(flavonoids)。药效学的动物实验及临床观察表明:黄酮类化合物作为一种功能成分,具有较明显的降血糖、降血脂、抗氧化、增强心血管功能、血压、中风等。
葛根:为豆科植物野葛、甘葛或粉葛的干燥根,是药食两用植物。《中国药典2010》中记载,葛根味甘、辛,性凉,归胃、肺经,有解肌退热,透疹,生津止渴,升阳止泻等功效。其化学成分除淀粉外,包含如蛋白质、糖、脂肪、纤维、矿物质、氨基酸等多种营养物质,还包含功能活性成分葛根素、黄豆苷、黄豆苷元、葛根苷、皂角苷、三萜类化合物和生物碱等黄酮类化合物。药理研究和临床证据表明葛根有多种生物活性,包括舒张血管,保护神经,抗炎,抗高血压,抗缺血性等。
苦瓜籽:食用蔬菜苦瓜干燥成熟的种子,是一种营养价值颇高的药食两用植物种子,苦瓜籽中含水分8.6%,灰分21.8%,纤维19.5%,碳水化物16.4%,脂肪油31.0%。油中含丁酸1.8%,棕榈酸2.8%,硬脂酸21.7%,油酸30.0%,α-桐酸43.7%,《本草纲目》中记载,苦瓜籽具有益气、滋阴、降火、消火、消暑、降糖、凉血的功效,被誉为植物胰岛素。
魔芋:性寒、辛,有毒;可活血化瘀,解毒消肿,宽肠通便,化痰软坚;主治降血压、降血糖、瘰疬痰核、损伤瘀肿、便秘腹痛、咽喉肿痛、牙龈肿痛等症。魔芋的主要成分是葡萄甘露聚糖,其具有强大的膨胀力,有超过任何一种植物胶的粘韧度,即可填充胃肠,消除饥饿感,又因所含热量微乎其微,故可控制体重,达到减肥健美的目的。
南瓜:属葫芦科草本植物,性温味甘,具有润肺、补中益气、消炎止痛、解毒杀虫等功效,南瓜含有丰富的碳水化合物、蛋白质、膳食纤维、维生素、胡萝卜素、果胶,及钾、铁、镁等丰富的微量元素,此外含有的瓜氨酸、精氨酸及一些酶类对人体十分有益,脂肪含量却非常低。南瓜多糖是南瓜中重要的活性成分,是公认的降糖物质,可作为广谱免疫促进剂,具有免疫调节功能,能抗感染、抗放射、降脂、降糖、防癌。
甜叶菊:菊科宿根多年生草本植物,原产地在南美亚热带地区。甜叶菊的根、茎叶中含有甜菊糖甙。甜菊糖甙具有高甜度(为蔗糖的200~300倍),低热量(仅为蔗糖的1/300)的特点,并有提高血糖、降低血压,促进新陈代谢的作用,对肥胖症、糖尿病、心脏病、龋齿等有一定的辅助作用,因而日益引起人们的关注和重视,成为继蔗糖、合成糖料后的“第三糖源”。
木糖醇:作为糖类代谢中间体,在体内新陈代谢不需要胰岛素参与,又不使血糖值升高,并可消除糖尿病人三多(多饮、多尿、多食),因此是糖尿病人安全的甜味剂、营养补充剂和辅助治疗剂。
本发明具有如下优点:
1、本发明以传统中医学理论和食品科学为基础,选取黑燕麦、脱脂乳粉、苦荞、葛根、苦瓜籽、魔芋、南瓜进行复配,具有协同增效作用,制得的代餐粉能为食用者提供身体所需的各种膳食纤维和营养成分,同时还具有降血糖、降血压、降血脂的保健作用,另外,还可以添加甜叶菊和木糖醇来改善口感,制得的代餐粉香味淳厚、口感顺滑,适宜患有糖尿病及三高人群使用。本发明的代餐粉符合当前人们对于饮食保健的需求,具有广阔的市场空间。
2、本发明制作工艺,先对各原料进行熟化干燥后再进行粉碎,使各原料的有效成分均得以保留,最大程度发挥各味原料的综合药效作用。
3、本发明选取脱脂乳粉,结合多种药食同源的传统食材制成,各组分符合药政规定,无毒副作用,安全可靠。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。燕麦、脱脂乳粉、黑苦荞全胚芽茶、魔芋均为市场上能够购买到或容易获得或制得,其中,所用脱脂乳粉为蛋白含量32~34%的无添加抗生素等添加剂的脱脂乳粉。
实施例1
一种功能性代餐粉,由包括以下重量份数的组分制成:黑燕麦20份、脱脂乳粉20份、黑苦荞全胚芽茶25份、葛根20份、苦瓜籽20份、魔芋5份、南瓜8份。
本实施例的功能性代餐粉的制作工艺,包括以下步骤:
1)原料的准备:
将新鲜葛根清洗干净,去皮,平铺在蒸笼上,90℃的温度下蒸15分钟,75℃真空干燥,直至水分含量为≤10%,备用;
将苦瓜籽清洗干净,30~35℃浸泡25分钟后沥干水分,60℃焙炒,焙炒时间约25分钟,直至水分含量≤10%,备用;
将新鲜老南瓜清洗,去皮,切片,在78℃的温度下油煎至表面酥脆,80℃真空干燥,直至水分含量为≤10%,备用;
备好黑燕麦、黑苦荞全胚芽茶、魔芋和脱脂乳粉;
2)称取相应重量份数的上述各组分;
3)超微粉碎机进行粉碎,过220目筛;
4)将粉碎后的物料置于混合机内混合均匀,分装,即制得功能性代餐粉。
本实施例的功能性代餐粉的食用方法:取100g的代餐粉,加入150毫升80~90℃的水,边添加水边搅拌至充分均匀后冷却至适宜温度,即可食用。
实施例2
一种功能性代餐粉,由包括以下重量份数的组分制成:黑燕麦28份,脱脂乳粉12份,黑苦荞全胚芽茶20份、葛根30份、苦瓜籽25份、魔芋10份、南瓜10份。
本实施例的功能性代餐粉的制作工艺,包括以下步骤:
1)原料的准备:
将新鲜葛根清洗干净,去皮,平铺在蒸笼上,80℃的温度下蒸20分钟,75℃真空干燥,直至水分含量为≤10%,备用;
将苦瓜籽清洗干净,30~35℃浸泡20分钟后沥干水分,60℃焙炒,焙炒时间约22分钟,直至水分含量≤10%,备用;
将新鲜老南瓜清洗,去皮,切片,在80℃的温度下油煎至表面酥脆,90℃真空干燥,直至水分含量为≤10%,备用;
备好黑燕麦、黑苦荞全胚芽茶、魔芋和脱脂乳粉;
2)称取相应重量份数的上述各组分;
3)超微粉碎机进行粉碎,过200目筛;
4)将粉碎后的物料置于混合机内混合均匀,分装,即制得功能性代餐粉。
本实施例的功能性代餐粉的食用方法同实施例1。
实施例3
一种功能性代餐粉,由包括以下重量份数的组分制成:黑燕麦30份,脱脂乳粉10份,黑苦荞全胚芽茶20份、葛根30份、苦瓜籽30份、魔芋10份、南瓜5份、甜叶菊2份、木糖醇5份。
本实施例的功能性代餐粉的制作工艺,包括以下步骤:
1)原料的准备:
将新鲜葛根清洗干净,去皮,平铺在蒸笼上,85℃的温度下蒸18分钟,80℃真空干燥,直至水分含量为≤10%,备用;
将苦瓜籽清洗干净,30~35℃浸泡22分钟后沥干水分,55℃焙炒,焙炒时间约20分钟,直至水分含量≤10%,备用;
将新鲜老南瓜清洗,去皮,切片,在80℃的温度下油煎至表面酥脆,85℃真空干燥,直至水分含量为≤10%,备用;
备好黑燕麦、黑苦荞全胚芽茶、魔芋和脱脂乳粉;
2)称取相应重量份数的上述各组分;
3)超微粉碎机进行粉碎,过200目筛;
4)将粉碎后的物料置于混合机内混合均匀,分装,即制得功能性代餐粉。
本实施例的功能性代餐粉的食用方法同实施例1。
实施例4
一种功能性代餐粉,由包括以下重量份数的组分制成:黑燕麦25份,脱脂乳粉15份,黑苦荞全胚芽茶25份、葛根25份、苦瓜籽25份、魔芋8份、南瓜8份、甜叶菊3份、木糖醇3份。
本实施例的功能性代餐粉的制作工艺,包括以下步骤:
1)原料的准备:
将新鲜葛根清洗干净,去皮,平铺在蒸笼上,80℃的温度下蒸20分钟,80℃真空干燥,直至水分含量为≤10%,备用;
将苦瓜籽清洗干净,30~35℃浸泡20~25分钟后沥干水分,55℃焙炒,焙炒时间约20分钟,直至水分含量≤10%,备用;
将新鲜老南瓜清洗,去皮,切片,在75℃的温度下油煎至表面酥脆,85℃真空干燥,直至水分含量为≤10%,备用;
备好黑燕麦、黑苦荞全胚芽茶、魔芋和脱脂乳粉;
2)称取相应重量份数的上述各组分;
3)超微粉碎机进行粉碎,过220目筛;
4)将粉碎后的物料置于混合机内混合均匀,分装,即制得功能性代餐粉。
本实施例的功能性代餐粉的食用方法同实施例1。
实施例5
一种功能性代餐粉,由包括以下重量份数的组分制成:黑燕麦20份,脱脂乳粉20份,黑苦荞全胚芽茶20份、葛根28份、苦瓜籽30份、魔芋5份、南瓜10份、甜叶菊5份、木糖醇4份。
本实施例的功能性代餐粉的制作工艺,包括以下步骤:
1)原料的准备:
将新鲜葛根清洗干净,去皮,平铺在蒸笼上,100℃的温度下蒸16分钟,80℃真空干燥,直至水分含量为≤10%,备用;
将苦瓜籽清洗干净,35℃浸泡20分钟后沥干水分,50℃焙炒,焙炒时间约22分钟,直至水分含量≤10%,备用;
将新鲜老南瓜清洗,去皮,切片,在75℃的温度下油煎至表面酥脆,90℃真空干燥,直至水分含量为≤10%,备用;
备好黑燕麦、黑苦荞全胚芽茶、魔芋和脱脂乳粉;
2)称取相应重量份数的上述各组分;
3)超微粉碎机进行粉碎,过180目筛;
4)将粉碎后的物料置于混合机内混合均匀,分装,即制得功能性代餐粉。
本实施例的功能性代餐粉的食用方法同实施例1。
测试例
1、感官指标
将实施例1~5制得的功能性代餐粉进行感官测评。
选取20名经过培训的感官品评人员组成鉴定小组分别对实施例1~5制得的成品进行感官评定,评定方法:让感官品评人员对代餐粉的色泽、香气及滋味、甜度、黏口性、颗粒感、分散性进行评价打分,总分100分制,并取其平均值作为最终评价结果。感官评价标准见表1,评价结果见表2。
表1
表2
2、功效评价
2.1降血糖的功效评价试验
临床资料:选取体检首次确证为糖尿病的患者57例,年龄18~45岁,其中男性患者33例,女性患者24例。
代餐方法:
每日早餐和晚餐食用本实施例4的代餐粉(100g/次),连续使用两个月。
疗效评定标准
显效:症状基本消失,空腹血糖<7.2mmol/L(130mg/dl),餐后2小时血糖<8.3mmol/L(150mg/dl),24小时尿糖定量<10.0g,或血糖24小时尿糖定量较治疗前下降30%以上。
有效:症状明显改善,空腹血糖<8.3mmol/L(150mg/dl),餐后2小时血糖<10.0mmol/L(180mg/dl),24小时尿糖定量<25.0g,或血糖24小时尿糖定量较治疗前下降10%以上。
无效:症状无明显改善,血糖、尿糖下降未达到上述标准。
疗效结果见表3:
表3
组别 | 显效/人 | 有效/人 | 无效/人 | 总有效率/% |
实施例4 | 23 | 26 | 8 | 86.0 |
2.2降血压的功效评价试验
临床资料:选取体检首次确证为高血压患者64例,患者年龄25~45岁,其中男性患者39例,女性患者25例。
代餐方法:
每日早餐和晚餐食用本发明实施例3的代餐粉(100g/次),连续使用两个月。
疗效评定标准
显效:舒张压下降10mmHg以上,并达到正常范围;舒张压虽然未达到正常,但下降20mmHg以上(具备上述任一项);
有效:舒张压下降不及10mmHg,但达到正常值范围;舒张压较治疗前下降10-19mmHg,但未达到正常值范围;收缩压较治疗前下降30mmHg以上(具备上述任一项);
无效:未达到上述标准。
疗效结果见表4:
表4
组别 | 显效/人 | 有效/人 | 无效/人 | 总有效率/% |
实施例3 | 29 | 24 | 11 | 82.8 |
2.3降血脂的功效评价试验
临床资料:选取体检首次确证为高血脂患者79例,患者年龄25~45岁,其中男性患者46例,女性患者33例。
代餐方法:
每日早餐和晚餐食用本发明实施例5的代餐粉(100g/次),连续使用两个月。
疗效评定标准
显效:血清总胆固醇(TC)下降≥20%;TG下降≥40%;高密度脂蛋白-胆固醇(HDL-C)上升≥0.26mmol/L;低密度脂蛋白-胆固醇(LDL-C)下降≥20%(具备上述任一项);
有效:TC下降≥10%,但<20%;TG下降≥20%,但<40%;HDL-C上升≥0.104mmol/L,但<0.26mmol/L;LDL-C下降≥10%,但<20%(具备上述任一项);
无效:未达到上述标准。
疗效结果见表5:
表5
组别 | 显效/人 | 有效/人 | 无效/人 | 总有效率/% |
实施例5 | 52 | 27 | 0 | 100 |
虽然,上文中已经用一般性说明及具体实施例对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.一种功能性代餐粉,其特征在于,所述功能性代餐粉由包括以下重量份数的组分制成:黑燕麦20~30份、脱脂乳粉10~20份、苦荞20~30份、葛根20~30份、苦瓜籽20~30份、魔芋5~10份、南瓜5~10份。
2.根据权利要求1所述的功能性代餐粉,其特征在于,所述功能性代餐粉由包括以下重量份数的组分制成:黑燕麦25份,脱脂乳粉15份,苦荞25份、葛根25份、苦瓜籽25份、魔芋8份、南瓜8份。
3.根据权利要求1或2所述的功能性代餐粉,其特征在于,所述苦荞为黑苦荞全胚芽茶。
4.根据权利要求1所述的功能性代餐粉,其特征在于,所述功能性代餐粉还包括调味剂。
5.根据权利要求4所述的功能性代餐粉,其特征在于,所述调味剂为甜叶菊和木糖醇。
6.根据权利要求5所述的功能性代餐粉,其特征在于,所述功能性代餐粉还包括以下重量份数的组分:甜叶菊2~5份、木糖醇3~5份。
7.一种权利要求1所述的功能性代餐粉的制作工艺,其特征在于,所述工艺包括以下步骤:
1)原料的准备:
将新鲜葛根清洗干净,去皮,平铺在蒸笼上,80~100℃的温度下蒸15~20分钟,70~80℃真空干燥,直至水分含量为≤10%,备用;
将苦瓜籽清洗干净,30~35℃浸泡20~25分钟后沥干水分,50~60℃焙炒,焙炒时间约20~25分钟,直至水分含量≤10%,备用;
将新鲜老南瓜清洗,去皮,切片,在70~80℃的温度下油煎至表面酥脆,80~90℃真空干燥,直至水分含量为≤10%,备用;
备好黑燕麦、苦荞、魔芋和脱脂乳粉;
2)称取相应重量份数的上述各组分;
3)超微粉碎机进行粉碎,过180~220目筛;
4)将粉碎后的物料置于混合机内混合均匀,分装,即制得功能性代餐粉。
8.根据权利要求7所述的功能性代餐粉的制作工艺,其特征在于,步骤2)中,按重量份数计,所述组分还包括:甜叶菊2~5份、木糖醇3~5份。
9.根据权利要求1所述的功能性代餐粉在制备治疗、改善或预防糖尿病的保健食品或药物中的应用。
10.根据权利要求1所述的功能性代餐粉在制备治疗、改善或预防高血压、高血糖、高血脂的保健食品或药物中的应用。
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