CN108719984A - 一种针对痛风人群的代餐营养棒及其制备方法 - Google Patents
一种针对痛风人群的代餐营养棒及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种针对痛风人群的代餐营养棒及其制备方法,属于营养棒制备技术领域。本发明提供的代餐营养棒产品全部采用食品级原料,安全无副作用,其中主要原料包括:特殊的海洋鱼功能低聚肽粉、浓缩乳清蛋白、膨化米粉、燕麦片、膨化植物粉、复合果粒、壳寡糖、奇亚籽、菜籽油和啤酒酵母粉等。本发明的原料配方具备安全无毒副作用的优点,与现有的降尿酸药物相比,更适合日常坚持食用,且本发明的产品不添加高热量原料,很好保持了产品的低热量,更易维持痛风患者体内的尿酸水平正常。本发明提供的抗痛风代餐营养棒不仅具有良好的降尿酸效果,可很好用于痛风病的治疗,还具有独特的口感,适合日常作为代餐食品食用。
Description
技术领域
本发明属于代餐营养棒制备技术领域,具体涉及一种针对痛风人群的代餐营养棒及其制备方法。
背景技术
痛风主要是由嘌呤代谢异常等导致的尿酸生成增多或者尿酸排泄减少而引起的一种代谢型疾病,以高尿酸血症(HUA)、反复发作的急性关节炎、痛风石、慢性关节炎及关节畸形为临床特征,痛风可发展为尿毒症、肾衰竭、动脉硬化、冠心病、中风等,严重时可危及生命。痛风作为一种代谢性的免疫病正严重威胁着人类整体的健康,现已被联合国列为21世纪20大顽症之一。
高尿酸血症(HUA)是由于嘌呤代谢紊乱和/或尿酸(uric acid,UA)排泄减少所引起,以血UA升高为主要特征。当人体内血UA超过420mol/L时,发生痛风性关节炎和肾脏UA结石的危险性大大增加。据统计约有5%~12%的HUA最终可发展为痛风。HUA不仅是引起痛风的重要生化基础,而且与高血压、高脂血症、动脉粥样硬化、肥胖、胰岛素抵抗等代谢性疾病的的发生与发展密切相关。由此可见,HUA已成为威胁人类健康的重要疾病。
由于饮食习惯的影响,痛风在欧美国家较为常见,但随着我国社会经济的发展,和人们饮食结构的改变,这种“富贵病”在我国的发病率也高了起来,其中以南方及沿海经济发达地区尤甚。痛风发作的主要原因是血液中尿酸水平过高导致尿酸盐在关节、软组织中沉积对组织产生了刺激,故降低血液中的尿酸水平能明显减轻痛风症状。
痛风的治疗方法目前主要分为以下三种:一是控制饮食,禁食高嘌呤食物及饮酒;二是药物治疗,主要有秋水仙碱、非甾体类抗炎药、糖皮质激素、丙磺舒、别嘌醇、苯溴马隆、非布司他等药物。上述部分药物虽然能够快速止痛,缓解急性发作,但是此类药物对胃肠道、肝脏、肾脏功能有不同程度的损害,病人长期服用,可引起骨髓抑制,肝细胞坏死,神经性反应和胃肠道反应,毒副作用大,不能长期依赖性服用;三是手术治疗,通过手术将关节处形成的痛风石取出。但痛风石为散漫附着于关节等处的粉状物,手术难以完全清除,而且痛风是内分泌疾病,即使用骨科手术清除了痛风石,也并不能治疗痛风。
痛风的自然病程主要有四个时期:一是高尿酸血症期,二是急性期,三是间歇期,四是慢性期。对于痛风症状,目前采用的药物治疗和手术等手段均难以将其根治,痛风症状极易复发,还容易对人体产生副作用,给患者身体带来巨大负担。现如今,痛风患者数量不断增多,近年来还表现出患者年轻化的趋势,且随着富脂肪、高嘌呤饮食以及果糖化饮料在内的现代生活方式的流行,体检中血尿酸水平增高的人群比例越来越大。对于大规模潜在高尿酸血症患者以及痛风病的恢复治疗,已成为现有医学领域迫切需要解决的技术问题,而如何结合现代生活的饮食方式,提供一种安全无毒副作用的能够很好针对痛风人群的代餐营养棒产品,在提供营养的同时还能缓解其病风症状的痛苦并对高尿酸血症起到一定的治疗作用,成为本发明所要解决的重点。
发明内容
本发明的目的就是为了解决上述技术问题,而提供一种针对痛风人群的代餐营养棒及其制备方法,本发明提供的代餐营养棒产品作为一种固体食品,符合现代人的生活方式,能够在日常生活中作为代餐食品使用,有效发挥产品的降尿酸和治疗痛风的功效,还能够具备良好的口感和营养,能够长时间食用,适合各类痛风人群饮用。
本发明的第一个目的是提供一种针对痛风人群的代餐营养棒,所采用的技术方案如下:
一种针对痛风人群的代餐营养棒,按重量份计,其包括如下原料:
进一步的,所述膨化米粉包括大米与黑米的混合物,膨化米粉混合物中大米与黑米的重量比为1:1。
进一步的,所述膨化植物粉包括山药、薏苡仁和葛根的混合物,混合物中山药、薏苡仁和葛根的重量比为1:1:1。
进一步的,所述复合果粒包括樱桃干、黑枸杞干和刺梨干的混合物,复合果粒混合物中樱桃干、黑枸杞干和刺梨干的重量比为2:2:1。
本发明的上述组分中膨化米粉的配比,膨化植物粉的配比和复合果粒的配比对产品的口味效果更佳。
进一步的,所述添加剂包括磷脂或甘油中的至少一种。
本发明的发明人通过大量研究和实验后发现,选取上述原料配比制备成功能型固体营养食品,能够具备很好的缓解痛风和降尿酸的效果,且该能量棒可作为代餐食品食用,能够具备较佳的口感和充足的营养,适合日常食用。对于该营养棒产品而言,一方面需要考虑其功效,能够具备良好的降尿酸效果,起到很好的抗痛风作用;另一方面,代餐营养棒的口感要得到保证,否则痛风人群不爱食用,难以发挥其疗效。本发明选取的原料配方中,全部采用食品级原料,其中含有多种天然药食同源植物以及复合水果干,具备安全无毒副作用的优点,与现有的降尿酸药物相比,更适合日常坚持食用。由于带药性的植物大多具有较重的涩味或苦味,从而导致本发明在对口感的调配过程中产生了无数次失败的教训,一开始获得的营养棒产品口感极差,成人一般难以坚持食用一天,通过大量实验摸索,发明人最终确定了本发明的原料配方及配比,获得了口感较好的功能性代餐营养棒。
本发明的代餐营养棒采用的三大营养素配比完全符合痛风病人的特殊营养要求,同时利于将体内尿酸排出,避免了尿酸增高的可能,可作为代餐食品食用。本发明的营养棒产品能够补充各种维生素、矿物质,尤其是B族维生素和维生素C保证了足量的供给,有助于组织中淤积的尿酸盐的溶解;产品中富含矿物质K也有利于尿酸的溶解和排出。
痛风病人的饮食营养安排如下:
(1)热量控制:休息者热量每日按每千克体重25~30KCAL,体力劳动者按每千克体重30~40KCAL;
(2)嘌呤摄入量每日不宜超过100~150mg;
(3)糖类的摄入应加以控制,痛风患者每日按每千克体重4~5g为宜,约占总热量的50%~55%(体重50KG~60KG的患者糖摄入量在200~250g之间为宜);
(4)蛋白质每日摄入量按每千克体重0.8~1.0g为宜;
(5)脂肪每日摄入量按每千克体重0.6~1.0g为宜;
(6)盐对合并高血压病、心脏病、肾损害者应限制盐的摄入,每日不超过6g为宜,一般控制在2~5g。
(7)蔬菜、水果蔬菜类除香菇、豆类(如扁豆)、柴菜和菠菜不宜大量食用外,皆可食用。
痛风临床症状与中医痹证相似,其发病原因,多为平素过食膏梁厚味,如过多饮酒,进食高蛋白、高糖、高嘌呤食物以及感染、过度劳累、精神性创伤及服用某些药物等,致湿热内盛、痰浊内生、流注关节,气血瘀滞,见关节红肿热痛或肥大僵痛,或痛风石形成。整体表现为机体代谢失衡,免疫低下。本发明的营养棒产品具有恢复机体代谢平衡及提高整体免疫力作用。配方中含有的药食同源物质薏苡仁、山药和葛根具有出清热排毒、健脾养胃除湿的作用;刺梨具有消食的作用,加上黑枸杞、山药富含多糖,具有补肾作用,这些具有一定保健功能的成分的添加起到整体协同调节痛风病人代谢混乱及提高免疫的作用。
本发明的营养棒产品还具有一定的抗氧化、消炎作用,促进尿酸排泄,缓解痛风关节疼痛。发明配方中复合果粒黑枸杞、酸樱桃富含花青素、原花青素类抗氧化成分,因此具有较强的抗氧化和清除自由基的功能,具有降低血清尿酸水平和一定的缓解关节疼痛抗炎作用。
本发明的原料配方具有如下功能:
1、海洋鱼低聚肽粉:
海洋鱼低聚肽粉中含一种水溶性二肽(组氨酸二肽)。它具有生理pH缓冲功能,其pK值为7.1,是理想的生理pH缓冲液,而组氨酸二肽能维持肌肉内部的酸碱平衡。同时尿酸是肉类及啤酒等食品及体内细胞富含的嘌呤体代谢的最终产物。通过DNA排列解析发现了嘌呤体代谢酶的一种HPRT,HPRT是嘌呤体成为尿酸前将其再利用的一种酶,由于该二肽激发了该酶的活性因此推测是其防止了尿酸值的上升。另外还含有蛋白低聚肽,蛋白低聚肽分子量小,吸收效率高,有利于痛风人群增强免疫,抗氧化清除自由基排酸具有一定作用。
2、浓缩乳清蛋白
乳清蛋白质是采用先进工艺从牛奶分离提取出来的珍贵蛋白质,以其纯度高、吸收率高、氨基酸组成最合理等诸多优势被推为“蛋白之王”。乳清蛋白不但容易消化,而且还具有高生物价、高效化率、高蛋白质功效比和高利用率,是蛋白质中的精品。含有人体所需的所有必需氨基酸,其氨基酸组成模式与骨骼肌中的氨基酸组成模式几乎完全一致,极其容易被人体所吸收。
在各种蛋白质中,乳清蛋白的营养价值是最高的。一般而言,必需氨基酸种类和含量齐全乳清蛋白中含有人体所需的全部必需氨基酸种类,而且氨基酸比例结构方面以及在功能特性上与人乳都相似;第二,乳清蛋白较易被消化吸收,母乳中乳清蛋白含60%,酪蛋白含40%;第三,乳清蛋白中脂肪、乳糖含量低,但它含有β-乳球蛋白、α-乳白蛋白、免疫球蛋白,还有其他多种活性成分。正是这些活性成分使乳清蛋白具备了有益于人体的诸多保健功能,因此它被认为是人体所需的优质蛋白质来源之一。
3、膨化米粉(黑米+大米)
黑米含蛋白质、碳水化合物、B族维生素、维生素E、钙、磷、钾、镁、铁、锌等营养元素,营养丰富;黑米具有清除自由基、改善缺铁性贫血、抗应激反应以及免疫调节等多种生理功能。中医认为黑米有显著的药用价值,古农医书记载:黑米“滋阴补肾,健身暖胃,明目活血”,“清肝润肠”,“滑湿益精,补肺缓筋”等功效;可入药入膳,对头昏目眩、贫血白发、腰膝酸软、夜盲耳鸣症、疗效尤佳。长期食用可延年益寿。因此,人们俗称:“药米”、“长寿米”。由于它最适于孕妇、产妇等补血之用,又称“月米”、“补血米”等。历代帝王也把它作为宫廷养生珍品,称为“贡米”。
现代医学证实,黑米具有滋阴补肾,健脾暖肝、补益脾胃,益气活血,养肝明目等疗效。经常食用黑米,有利于防治头昏、目眩、贫血、白发、眼疾、腰膝酸软、肺燥咳嗽、大便秘结、小便不利、肾虚水肿、食欲不振、脾胃虚弱等症。由于黑米所含营养成分多聚集在黑色皮层,故不宜精加工,以食用糙米或标准三等米为宜。按照营养专家的研究,黑米的生命力指数为7.7021,食物防病指数为36.05,具有较强的保健功能。
黑米所含锰、锌、铜等无机盐大都比大米高1~3倍;更含有大米所缺乏的维生素C、叶绿素、花青素、胡萝卜素及强心甙等特殊成分,因而黑米比普通大米更具营养。多食黑米具有开胃益中,健脾暖肝,明目活血,滑涩补精之功,对于少年白发、妇女产后虚弱,病后体虚以及贫血、肾虚均有很好的补养作用。
4、燕麦片:
燕麦(裸燕麦)又称莜麦,俗称油麦、玉麦,是一种低糖、高营养、高能食品,其招牌营养素不但含量高,而且质量优,是较受现代人欢迎的食物之一。在《时代》杂志评出的十大健康食品中,燕麦名列第五。
燕麦片属低热食品,食后易引起饱感,长期食用具有减肥功效。此外,燕麦中含有丰富的维生素B1、B2、E、叶酸等,可以改善血液循环、缓解生活工作带来的压力;含有的钙、磷、铁、锌、锰等矿物质也有预防骨质疏松、促进伤口愈合、防止贫血的功效。燕麦片的热量是367大卡/100(克),纤维素含量高,热量很低。其脂肪含量是大米的4倍,其人体所需的8种氨基酸、维生素E的含量也高于大米。含丰富的亚油酸,占全部不饱和脂肪酸的35%-52%。
5、膨化植物粉(山药+薏苡仁+葛根):
1)葛根粉
葛根粉,也称葛粉,葛根淀粉。葛根内含12%的黄酮类化合物,如葛根素、大豆黄酮苷、花生素等营养成分,还有蛋白质、氨基酸、糖、和人体必需的铁、钙、铜、硒等矿物质,是老少皆宜的名贵滋补品,有“千年人参”之美誉。葛根粉具有清腻解热,祛痰止咳,降血糖的作用,保护心脑血管健康;野生葛根含有大量的膳食纤维,能改善便秘,清除体内毒素,减少癌病的发生;解酒、养胃、保肝、护肝;常食葛根粉能调节人体机能,增强体质,提高机体抗病能力,抗衰延年。葛根其功效成分异黄酮类化合物葛根素,具有解热、镇痛、抗菌、抗感染、降血压、降血糖、降血脂、抗氧化、抗肿瘤、解酒等作用。葛根素可以通过对相关炎性细胞因子及信号通路的调节,发挥抗炎作用,这种抗炎作用表现出多途径、多靶向性。现代免疫药理学研究表明,葛根提取物具有抗痛风性关节炎的作用。能缓解急性痛风性关节炎模型大鼠的关节肿胀情况,缓解由于炎症引起的脾肿大及肾损伤作用,并降低血清UA水平。其抗炎机制可能与加快NO的释放和降低血液中白细胞、中性粒细胞、淋巴细胞水平有关。葛根具有祛风胜湿、活血通经、芳香醒脾而解毒的作用,本身无毒副作用,是治疗急慢性痛风性关节炎及预防痛风发作的良药。葛根治疗痛风的机理是与减少嘌呤合成、或使尿酸生成减少、或使嘌呤分解速度加快、或促进嘌呤排泄有关。
2)薏苡仁
薏苡仁(Coix Seed)是禾本科植物薏苡的干燥成熟种子,作为一种健脾去湿的中药已经有上千年的历史。中医认为薏苡仁甘淡利湿,利水而不伤正,健脾而不滋腻,尤擅渗湿而舒筋脉、排脓消痈,临床常用于治疗湿滞痹痛、筋脉拘挛、水肿脚气等。从现代相关研究的结果可知,薏苡仁中还含有大量抗氧化物质,分别为不饱和脂类、有机多糖类、木脂素类、酚类、肽类等一起协同作用还具有一定的抗氧化作用,可以除体内过多的氧化自由基,减少因为痛风炎症对自由基的损伤,同时这些活性物质大多还具有提高免疫力的作用。
3)山药
每100g山药含水分75g左右,碳水化合物14.4~19.9g、蛋白质1.5~2.2g、脂肪0.1~0.2g、薯蓣皂苷50μg及B族维生素、维生素C、维生素E,碳水化合物以淀粉为主。山药中的黏性物质由甘露聚糖与球蛋白结合而成的黏蛋白。
山药配薏米功效:
健脾益胃:山药薏米健脾胃,中医认为:脾胃为后天之本,气血生化之源。
补肾益精:肾为先天之本,精、气、神乃人之三宝,山药滋精固肾从容有力。
祛湿利水,健脾补肺:薏米主要功效在于健脾去湿,健脾可以补肺,祛湿可以化痰。所以薏米,亦可用于治疗肺热肺痈肺痿之症。和山药同用,更是相得益彰,互补缺失。山药、薏米皆清补脾肺之药,然单用山药,久则失于粘腻,单用薏米,久则失于淡渗,惟等分并用乃久服无弊,身体有湿气,如积液、水肿,湿疹、脓疡等等与体内浊水有关的问题,薏米都是您最好的帮手。
益寿延龄:山药被称为“神仙之食“,《神农本草经》列为上品补益药,薏米被称为“益寿的仙丹“,芡实则在医书中记载“久食延龄益寿……”
6、复合果料(樱桃+黑枸杞+刺梨):
1)樱桃
富含抗氧化成分原花青素、花青素,从根本上讲,它们都是一种强有力的抗氧化剂,保护人体免受一种叫做自由基的有害物质的损伤,并且还能够改善循环系统,抑制炎症,改善关节的柔韧性等。原花青素是生物类黄酮,具有很强的抗氧化性即清除自由基的能力,其抗氧化性能是维生素C的20倍,维生素E的50倍。原花青素可以通过抑制P38(丝裂原活化蛋白激酶)蛋白磷酸化水平来发挥抗炎作用,从而缓解急性痛风性关节肿胀和痛风痛。樱桃中的花青素主要有花青素-3-葡萄糖苷、花青素-3-葡萄糖基芸香糖苷、花葵素-3-葡萄糖苷等。这些花青素能够抑制促炎因子IL-6和TNF-α的生成,从而降低组织中炎性因子PGE2和NO水平,因此具有较强的抗氧化和清除自由基的功能,具有降低血清尿酸水平和一定的抗炎作用。
2)黑枸杞
黑枸杞富含抗氧化成分原花青素、花青素,其花青素成分和酸樱桃有互补,含量更好,因此具有很好的抗氧化效果,具有降低血清尿酸水平和一定的抗炎作用。同时富含枸杞多糖,对人体的具有补肾益精的作用及整体的免疫系统起到很好的调节作用。
3)刺梨
刺梨的药用价值很高,其花、叶果、籽可入药,有健胃、消食、滋补,止泻的功效。特别是刺梨富含超氧化物歧化酶(简称SOD),SOD是国际公认具有抗衰、防癌作用的活性物质,还具有抗病毒、抗辐射的作用,在心血管、消化系统和各种肿瘤疾病防治方面,应用十分广泛。刺梨的果实同时也是加工保健食品的上等原料,成熟的刺梨肉质肥厚、味酸甜、果实富含糖、维生素、胡萝卜素、有机酸和20多种氨基酸、10余种对人体有益的微量元素,以及过氧化物歧化酶。尤其是维生素C含量极高,是当前水果中最高的,每100克鲜果中含量841.58~3541.13毫克,是柑橘的50倍,猕猴桃的10倍,具有“维生素C之王”的美称。刺梨果实有很高的营养价值和医疗价值。其味酸、涩、平;消食健脾,收敛止泄;用于治疗积食腹胀、痢疾、肠炎、维生素C缺乏症等。研究人员发现,吸取足够维生素C的男性,出现痛风症状的几率会降低。研究结果发现,维生素C似乎可降低血液中的尿酸水平,能有效预防痛风。
7、壳寡糖
壳寡糖(chito-oligosaccharide),又名几丁寡糖,是壳聚糖降解以后聚合度为2-10的产物,其水溶性好,在人体内吸收率近100%,是自然界中唯一带正电荷阳离子碱性氨基低聚糖,是动物性纤维素。壳寡糖时同时具有抗炎、增强免疫力、抗肿瘤、抑菌、清除自由基、抗氧化等生理活性。COS具有广谱的抗菌活性,不但能激活炎症细胞,还有保护炎症细胞过度激活的作用,促进滑膜、软骨修复,降低关节滑液中的炎性递质,有效改善骨关节炎症状。同时改善身体酸性环境,激活人体中免疫细胞,起到改善病症、减轻痛苦的作用。
(备注:2014年4月16日国家卫生计生委批准壳寡糖为新食品原料,要求剂量为≤0.5克/天)
8、奇亚籽(Chia Seed):
中国是2014年卫生部公告的新食品原料。奇亚籽富含的亚麻酸,而亚麻酸是一种多不饱和脂肪酸,也是omega-3的前体物质。据研究表明,奇亚籽含有的多不饱和脂肪酸占总脂肪含量的80.5%,且n-6/n-3比例合理(人类膳食中n-6与n-3PUFA摄取比例失衡会导致心脑血管疾病、癌症、炎症以及自身免疫性疾病的发生)。奇亚籽是B族维生素的优质来源。与其他谷物相比,尼克酸(VB3)含量高于玉米,大豆,燕麦,小麦等奇亚籽矿物质含量丰富。与100g的牛奶相比,奇亚籽含钙量为牛奶的6倍,含磷量为牛奶的11倍,含钾量为牛奶的4倍,除此之外还含有铁、锌、铜等。与其他谷物如小麦、大米、燕麦、玉米等相比,奇亚籽的钙含量约为13-354倍,磷含量约为1-12倍,钾含量为1.6-9倍。奇亚籽含有多种抗氧化活性物质,含量较多的是绿原酸和咖啡酸,其次是杨梅酮,槲皮素,山奈酚、生育酚等,这些抗氧化物质相互作用,使得奇亚籽的抗氧化活性高于单一的VC和VE。
奇亚籽营养素含量蛋白质23%、脂肪34%、纤维素27%、碳水化合物5%
9、低聚异麦芽糖
是一种益生元,具有易消化、低甜度、低渗透特性,可延长供能时间,增强肌体耐力,抗疲劳等功能,人体经过重(或大)体力消耗和长时间的剧烈运动后易出现脱水,能源储备,消耗血糖降低,体温高,肌肉神经传导受影响,脑功能紊乱等一系列生理变化和症状,而食用低聚麦芽糖后,不仅能保持血糖水平,减少血乳酸的产生,而且胰岛素分泌平衡,人体试验证明,使用低聚糖后耐力和功能力可增加30%以上,功效非常明显。低聚异麦芽糖粉是人体肠道内有益健康的双歧杆菌的繁殖因子,能促进有益菌群在肠繁殖。双歧杆菌是最主要的有益菌,它能抑制人体肠内有害的繁殖及有害物质的产生,防止便秘,增强免疫力,降低血脂和胆固醇等方面的功效,适用于保健品和各类食品。添加在该产品中作用:1。有一定糖度,调节口感,提供低糖产品。2调节肠道菌群,有利于改善肠胃功能,提高整体代谢能力。
10、食品添加剂
甘油:甘油作为食品乳化剂,根据GB2760—2014(食品添加剂国标)可在各类食品中按生产需要适量使用;
磷脂:磷脂常被用作乳化剂和抗氧化剂。它是含有磷脂根的类脂化合物,是生命基础物质。而细胞膜就由40%左右蛋白质和50%左右的脂质(磷脂为主)构成。这些磷脂分别对人体的各部位和各器官起着相应的功能。磷脂对活化细胞,维持新陈代谢,基础代谢及荷尔蒙的均衡分泌,增强人体的免疫力和再生力,都能发挥重大的作用。另外,磷脂还具有促进脂肪代谢,防止脂肪肝,降低血清胆固醇、改善血液循环、预防心血管疾病的作用。
本发明的第二个目的是提供上述针对痛风人群的代餐营养棒的制备方法,所述方法包括以下步骤:
(1)烘焙增香:将20~30份燕麦片与5~15份奇亚籽混合后进行烘焙熟化增香,所述烘焙条件为:温度100℃,烘焙时间30min;
(2)制备粘合剂:将5~10份低聚异麦芽糖与水混合后加热,不断搅拌至糖溶化,待沸腾后送入搅拌器冷却至50℃,加入15~25份菜籽油搅拌5min,然后加入1~2份啤酒酵母粉、2~5份添加剂,搅拌5min,制成粘合剂;
(3)拌料、压制成型:将15~30份浓缩乳清蛋白、20~40份膨化米粉、20~40份膨化植物粉、10~20份复合果粒、0.2~2份海洋鱼低聚肽粉、0.2~0.5份壳寡糖混合均匀,再加入步骤(1)烘焙增香后的5~15份奇亚籽和20~30份燕麦片,将混合物料送入模具中,均匀注入步骤(2)所得粘合剂,送入滚轧机中挤压成块状营养棒;
(4)冷却干燥:将步骤(3)所得的营养棒送入冷却隧道,待冷却至室温后取出,即得。
进一步的,步骤(2)中所述水与低聚异麦芽糖的重量比为3~4:1。
进一步的,步骤(3)进行压制成型后,所述块状营养棒的规格为长6~12cm,宽2~5cm,厚1~2cm。
采用本发明的方法制备得到的抗痛风功能饮料,其口感良好,适合广大人群饮用,且抗痛风效果显著。
与现有技术相比,本发明的有益效果如下:
(1)本发明提供的针对痛风人群的代餐营养棒具备显著的抗痛风效果,通过原料独特的组分配比,不仅治表而且治本,实现了优势互补,配方中含有多种药食同源物质,不仅具有清热排毒、健脾除湿的作用,还具有消食、补肾作用,从整体协同调节痛风病人的代谢混乱,抗痛风效果显著;
(2)本发明提供的代餐营养棒具备口感良好的特点,产品富含独特的风味,可很好作为痛风病人的代餐食品,并方便控制其体内尿酸水平。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例对本发明进行具体描述,有必要指出的是,以下实施例仅仅用于对本发明进行解释和说明,并不用于限定本发明。本领域技术人员根据上述发明内容所做出的一些非本质的改进和调整,仍属于本发明的保护范围。
实施例1
一种针对痛风人群的代餐营养棒,其规格为长6cm,宽2cm,厚1cm,营养棒的原料组成和制备方法按照如下步骤(原料均为重量份):
(1)烘焙增香:将20份燕麦片与5份奇亚籽混合后进行烘焙熟化增香,所述烘焙条件为:温度100℃,烘焙时间30min;
(2)制备粘合剂:将5份低聚异麦芽糖与15份水混合后加热,不断搅拌至糖溶化,待沸腾后送入搅拌器冷却至50℃,加入15份菜籽油搅拌5min,然后加入1份啤酒酵母粉、2份添加剂(磷脂),搅拌5min,制成粘合剂;
(3)拌料、压制成型:将15份浓缩乳清蛋白、20份膨化米粉(大米:黑米=1:1,m/m)、20份膨化植物粉(山药:薏苡仁:葛根=1:1:1,m/m/m)、10份复合果粒(樱桃干:黑枸杞干:刺梨干=2:2:1,m/m/m)、0.2份海洋鱼低聚肽粉、0.2份壳寡糖混合均匀,再加入步骤(1)烘焙增香后的5份奇亚籽和20份燕麦片,将混合物料送入模具中,均匀注入步骤(2)所得粘合剂,送入滚轧机中挤压成块状营养棒;
(4)冷却干燥:将步骤(3)所得的营养棒送入冷却隧道,待冷却至室温后取出,即得。
实施例2
一种针对痛风人群的代餐营养棒,其规格为长12cm,宽5cm,厚2cm,营养棒的原料组成和制备方法按照如下步骤(原料均为重量份):
(1)烘焙增香:将30份燕麦片与15份奇亚籽混合后进行烘焙熟化增香,所述烘焙条件为:温度100℃,烘焙时间30min;
(2)制备粘合剂:将10份低聚异麦芽糖与40份水混合后加热,不断搅拌至糖溶化,待沸腾后送入搅拌器冷却至50℃,加入25份菜籽油搅拌5min,然后加入2份啤酒酵母粉、5份添加剂(甘油),搅拌5min,制成粘合剂;
(3)拌料、压制成型:将30份浓缩乳清蛋白、40份膨化米粉(大米:黑米=1:1,m/m)、40份膨化植物粉(山药:薏苡仁:葛根=1:1:1,m/m/m)、20份复合果粒(樱桃干:黑枸杞干:刺梨干=2:2:1,m/m/m)、2份海洋鱼低聚肽粉、0.5份壳寡糖混合均匀,再加入步骤(1)烘焙增香后的15份奇亚籽和30份燕麦片,将混合物料送入模具中,均匀注入步骤(2)所得粘合剂,送入滚轧机中挤压成块状营养棒;
(4)冷却干燥:将步骤(3)所得的营养棒送入冷却隧道,待冷却至室温后取出,即得。
实施例3
一种针对痛风人群的代餐营养棒,其规格为长10cm,宽4cm,厚2cm,其原料组成和制备方法按照如下步骤(原料均为重量份):
(1)烘焙增香:将25份燕麦片与10份奇亚籽混合后进行烘焙熟化增香,所述烘焙条件为:温度100℃,烘焙时间30min;
(2)制备粘合剂:将8份低聚异麦芽糖与25份水混合后加热,不断搅拌至糖溶化,待沸腾后送入搅拌器冷却至50℃,加入21份菜籽油搅拌5min,然后加入1份啤酒酵母粉、3份添加剂(1份甘油+2份磷脂),搅拌5min,制成粘合剂;
(3)拌料、压制成型:将25份浓缩乳清蛋白、30份膨化米粉(大米:黑米=1:1,m/m)、26份膨化植物粉(山药:薏苡仁:葛根=1:1:1,m/m/m)、15份复合果粒(樱桃干:黑枸杞干:刺梨干=2:2:1,m/m/m)、1份海洋鱼低聚肽粉、0.4份壳寡糖混合均匀,再加入步骤(1)烘焙增香后的10份奇亚籽和25份燕麦片,将混合物料送入模具中,均匀注入步骤(2)所得粘合剂,送入滚轧机中挤压成块状营养棒;
(4)冷却干燥:将步骤(3)所得的营养棒送入冷却隧道,待冷却至室温后取出,即得。
实施例4
一种针对痛风人群的代餐营养棒,其规格为长8cm,宽3cm,厚1cm,其原料组成和制备方法按照如下步骤(原料均为重量份):
(1)烘焙增香:将22份燕麦片与8份奇亚籽混合后进行烘焙熟化增香,所述烘焙条件为:温度100℃,烘焙时间30min;
(2)制备粘合剂:将6份低聚异麦芽糖与20份水混合后加热,不断搅拌至糖溶化,待沸腾后送入搅拌器冷却至50℃,加入18份菜籽油搅拌5min,然后加入2份啤酒酵母粉、4份添加剂(2份甘油+2份磷脂),搅拌5min,制成粘合剂;
(3)拌料、压制成型:将18份浓缩乳清蛋白、24份膨化米粉(大米:黑米=1:1,m/m)、33份膨化植物粉(山药:薏苡仁:葛根=1:1:1,m/m/m)、14份复合果粒(樱桃干:黑枸杞干:刺梨干=2:2:1,m/m/m)、0.5份海洋鱼低聚肽粉、0.3份壳寡糖混合均匀,再加入步骤(1)烘焙增香后的8份奇亚籽和22份燕麦片,将混合物料送入模具中,均匀注入步骤(2)所得粘合剂,送入滚轧机中挤压成块状营养棒;
(4)冷却干燥:将步骤(3)所得的营养棒送入冷却隧道,待冷却至室温后取出,即得。
测试例1
产品感官评价:
选取50位感官评判员对实施例1-4中制备的代餐营养棒进行感官评价,感官鉴评标准如表1,鉴评结果如表2:
表1
表2
从表1和表2可以看出,本发明制备得到的抗痛风代餐营养棒具备极佳的口感,感观评价极好,具备了营养棒市场必需满足的一大先决条件。
测试例2
产品效果评价:
选取50名高尿酸值(8.0~10.0mg/dL)的成年男性,分为五组,每组随机选择10名患者,其中四组分别试食本发明实施例1-4中的代餐营养棒,每日中午和晚上作为代餐各试食一次,每次两支营养棒,3周一个疗程,第五组给予合适剂量的安慰剂,连续3周,试用结束后测定患者的血清尿酸值,测定结果如表3。
表3
当停止食用本发明实施例中的代餐营养棒和安慰剂2周后,再度对患者血清的尿酸值进行测定,结果发现,试食本发明实施例1-4的代餐营养棒的试验组(第一组至第四组)患者的尿酸值仍有一定幅度的下降,而第五组患者的尿酸值升至原有水平。
Claims (8)
1.一种针对痛风人群的代餐营养棒,其特征在于,按重量份计,包括如下原料:
2.根据权利要求1所述的一种针对痛风人群的代餐营养棒,其特征在于,所述膨化米粉包括大米与黑米的混合物,膨化米粉混合物中大米与黑米的重量比为1:1。
3.根据权利要求1所述的一种针对痛风人群的代餐营养棒,其特征在于,其特征在于,所述膨化植物粉包括山药、薏苡仁和葛根的混合物,混合物中山药、薏苡仁和葛根的重量比为1:1:1。
4.根据权利要求1所述的一种针对痛风人群的代餐营养棒,其特征在于,其特征在于,所述复合果粒包括樱桃干、黑枸杞干和刺梨干的混合物,复合果粒混合物中樱桃干、黑枸杞干和刺梨干的重量比为2:2:1。
5.根据权利要求1所述的一种针对痛风人群的代餐营养棒,其特征在于,其特征在于,所述添加剂包括磷脂或甘油中的至少一种。
6.一种如权利要求1-5任一项所述的针对痛风人群的代餐营养棒的制备方法,其特征在于,所述方法包括如下步骤:
(1)烘焙增香:将20~30份燕麦片与5~15份奇亚籽混合后进行烘焙熟化增香,所述烘焙条件为:温度100℃,烘焙时间30min;
(2)制备粘合剂:将5~10份低聚异麦芽糖与水混合后加热,不断搅拌至糖溶化,待沸腾后送入搅拌器冷却至50℃,加入15~25份菜籽油搅拌5min,然后加入1~2份啤酒酵母粉、2~5份添加剂,搅拌5min,制成粘合剂;
(3)拌料、压制成型:将15~30份浓缩乳清蛋白、20~40份膨化米粉、20~40份膨化植物粉、10~20份复合果粒、0.2~2份海洋鱼低聚肽粉、0.2~0.5份壳寡糖混合均匀,再加入步骤(1)烘焙增香后的5~15份奇亚籽和20~30份燕麦片,将混合物料送入模具中,均匀注入步骤(2)所得粘合剂,送入滚轧机中挤压成块状营养棒;
(4)冷却干燥:将步骤(3)所得的营养棒送入冷却隧道,待冷却至室温后取出,即得。
7.根据权利要求6所述的制备方法,其特征在于,步骤(2)中所述水与低聚异麦芽糖的重量比为3~4:1。
8.根据权利要求6所述的制备方法,其特征在于,步骤(3)进行压制成型后,所述块状营养棒的规格为长6~12cm,宽2~5cm,厚1~2cm。
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