CN108740734A - 一种谷物破壁代餐冲剂及其制备方法 - Google Patents
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Abstract
本发明公开了一种谷物破壁代餐冲剂及其制备方法,涉及代餐食品技术领域,提供营养均衡、易于吸收的谷物破壁代餐冲剂。本发明所述代餐冲剂由以下重量份数的原料组成:糙米8‑12份、燕麦15‑25份、小米6‑10份、玉米18‑22份、荞麦8‑15份、薏米10‑16份、藜麦4‑7份、红小豆12‑16份、红薯18‑24份、山药16‑22份、南瓜14‑18份。所述代餐冲剂的制备方法包括:称取原料并清洗、浸泡、烘焙、破壁和过筛。本发明营养均衡、分配合理,采用低温烘焙有效保证了代餐冲剂的营养成分,且营养成分易被人体肠胃直接吸收,具有提高有效吸收率的优点。
Description
技术领域
本发明涉及代餐食品技术领域,更具体的是涉及一种谷物破壁代餐冲剂及其制备方法。
背景技术
近年来,社会掀起一阵代餐产品风,对于饮食不规律人群、缺少运动的上班族和急需健康方式的老年人极具吸引力。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。它集营养均衡、效果显著、食用方便等优点于一身。五谷杂粮中包含各种营养物质,特别是我们人体健康所必需的膳食纤维。膳食纤维是不能被胃肠道消化吸收的一种多糖,广泛存在于植物细胞壁中。膳食纤维在胃肠内吸水膨胀,使人体产生饱腹感。从营养物质来看,五谷杂粮可以防病防癌,有助人体清除身体毒素,利于瘦身。用代餐粉代替正餐,称为减肥塑身人士中的“新风尚”,也是很多上班族“偷懒”的新选择。
现有的代餐产品主要存在以下问题:(1)制作工艺繁琐复杂;(2)由于在制作过程中采用高温制作,不仅会造成代餐产品营养流失,还会造成口感不佳;以代餐产品代替正餐长期食用,易上火;采用高温制作会导致添加在代餐产品中的调味料在高温下释放不良味道,严重影响代餐产品的口感和营养;(3)现有代餐产品原料搭配不合理,达不到人们用代餐产品代替正餐所需的营养;(4)大多数代餐产品中会添加很多其它成分,如糖、淀粉、奶、香精等用于增加口感,导致这些代餐产品失去低糖低脂低能量的优势,能量搭配不合理;(5)部分代餐产品的颗粒磨得非常细,更利于人吸收,但是很多营养成分也被破坏。
为了解决上述问题,本发明提供一种谷物破壁代餐冲剂及其制备方法。
发明内容
本发明的目的在于:提供一种营养均衡、易于吸收的谷物破壁代餐冲剂,其制备工艺简单,采用低温烘焙有效保证了代餐冲剂的营养成分。
本发明为了实现上述目的具体采用以下技术方案:
一种谷物破壁代餐冲剂,所述代餐冲剂由以下重量份数的原料组成:糙米8-12份、燕麦15-25份、小米6-10份、玉米18-22份、荞麦8-15份、薏米10-16份、藜麦4-7份、红小豆12-16份、红薯18-24份、山药16-22份、南瓜14-18份。
优选地,所述代餐冲剂由以下重量份数的原料组成:糙米10份、燕麦20份、小米10份、玉米20份、荞麦10份、薏米15份、藜麦5份、红小豆15份、红薯20份、山药20份、南瓜15份。
一种谷物破壁代餐冲剂的制备方法,包括以下步骤:
(1)称取原料并清洗:分别称取如下原料:糙米、燕麦、小米、玉米、荞麦、薏米、藜麦、红小豆、红薯、山药和南瓜,并清洗干净;
(2)浸泡:取步骤(1)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆放入水中浸泡10-20min;由于糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆是完整的种子,表皮非常坚韧,因此不易煮熟,预先浸泡不仅能缩短后续加工时间,还能使其营养被充分利用。
(3)烘焙:取步骤(2)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆均匀地摊置在烤箱中,在120℃-130℃下烘焙12-20min;再将步骤(1)中红薯、山药和南瓜均匀地摊置在烤箱中,在120℃下继续烘焙3-6min。本发明采用的烘焙温度为120℃-130℃,解决了传统高温炒制容易炒糊炒焦,从而影响功效和口感的问题;且避免了高温烘烤容易让谷物营养丢失的缺点,能有效保证谷物早餐的营养成分;解决了高温烘烤食品易上火的问题。
(4)破壁:将步骤(3)中原料取出放入破壁机中进行破壁处理。破壁机超高转速能瞬间击破植物的细胞壁,释放植物生化素,不会产生局部过热现象,可最大限度地保留粉体的生物活性成分,所得到的谷物破壁代餐冲剂粒径分布均匀,比表面积大,营养成分易被人体肠胃直接吸收,用水冲饮时为溶液状,无沉淀。
(5)过筛:取步骤(4)中原料粉末过筛,取过筛120目的原料粉末包装即制得谷物破壁代餐冲剂。
优选地,在所述步骤(3)中,将步骤(2)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆均匀地摊置在烤箱中,在120℃下烘烤8-12min,再将温度升至130℃,在130℃下烘烤4-8min。
优选地,在所述步骤(4)破壁处理中,转速为16000-30000r/min,破壁时间为4-6min,在尽量减少营养成分破坏的情况下,所得产品粒度能过120目筛,粒径分布均匀,使人体更易吸收谷物代餐冲剂的有效成分,有效吸收率提高10%;且用水冲饮时为溶液状,不会出现沉淀现象。
糙米:糙米中米糠和胚芽部分含有丰富的维生素B和维生素E,能提高人体免疫功能,促进血液循环,还能帮助人们消除沮丧烦躁的情绪,使人充满活力。此外,糙米中钾、镁、锌、铁、锰等微量元素含量较高,有利于预防心血管疾病和贫血症。它还保留了大量膳食纤维,可促进肠道有益菌增殖,加速肠道蠕动,软化粪便,预防便秘和肠癌;膳食纤维还能与胆汁中胆固醇结合,促进胆固醇的排出,从而帮助高血脂症患者降低血脂。
燕麦:富含β葡聚糖,能延缓血糖、血脂、血胆固醇上升;蛋白质、维生素和矿物质含量较高;饱腹感在所有粮食中最强,餐后血糖反应最低。同时,含有燕麦皂甙,对保护心血管有帮助。
小米:富含钾、镁、铁等矿物质、丰富的B族维生素及预防视力衰老的叶黄素,质地柔软,容易煮烂,易消化吸收。其餐后血糖反应低于大米,但高于其他粗粮。
玉米:富含维生素、植物纤维素和钙质,玉米胚芽含有大量维生素E,它可促进细胞分裂、增强机体新陈代谢,降低血清胆固醇、调节神经和内分泌功能,并使皮下组织丰润,皮肤细胞富有弹性和光泽,防止皮肤病变。可增强人的体力和耐力,防细胞衰老及脑功能退化,并有抗血管硬化的作用。还含有丰富的胡萝卜素、烟酸和亚油酸,其中亚油酸可以清除细胞中的氧自由基,保护DNA(脱氧核糖核酸)免受损害,能防止细胞突变而诱发癌症,另外玉米中谷胱甘肽也有抗癌的效用。
荞麦:其种皮中含有一种独特成分——芦丁。芦丁具有降脂、软化血管、增加血管弹性等作用。可以预防高血压、高血脂、动脉粥样硬化、冠心病等。
薏米:营养价值很高,其含有蛋白质、脂肪、碳水化合物、粗纤维、矿物质钙、磷、铁、维生素B1、维生素B2、烟酸、淀粉、亮氨酸、精氨酸、赖氨酸、酪氨酸、脂肪酸、苡仁酯、苡仁油、谷甾醇、生物碱等营养成分。其中蛋白质、脂肪、维生素B1的含量远高于大米。
藜麦:是联合国粮农组织确认的唯一一种能够单独满足人体基本营养需求的植物。其营养素含量均衡,不仅蛋白质、脂肪、碳水化合物这三大营养素的比例十分合理,蛋白质质量在一定程度上可以和脱脂牛奶或肉类相媲美。
红小豆:主要营养成分有可溶性糖、粗蛋白、粗脂肪、无机矿质元素和水,其蛋白质含量比禾、谷类作物蛋白质含量高,且氨基酸种类丰富,脂肪水平低、膳食纤维丰富、维生素和矿质元素齐全,尤其是钾、磷、镁含量高于很多其它豆类。
红薯:富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,有“长寿食品”之誉。含糖量达到15%-20%,有抗癌、保护心脏、预防肺气肿、糖尿病、减肥等功效。明代李时珍《本草纲目》记有“甘薯补虚,健脾开胃,强肾阴”。
山药:山药块茎中平均含粗蛋白质14.48%,粗纤维3.48%,淀粉43.7%,糖1.14%,钾2.62%,磷0.2%,钙0.2%,镁0.14%,灰分5.51%,铁53.57ppm,锌29.22ppm,铜10.58ppm,锰5.38ppm。山药中含有16种人类所需的氨基酸,具有滋养强壮,助消化,敛虚汗,止泻之功效。
南瓜:南瓜富含多糖类、类胡萝卜素、果胶、矿质元素和人体所需的多种氨基酸,具有清热除湿、驱虫的功效。
本发明的有益效果如下:
1.本发明采用的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦均为全谷物,其中玉米包括胚芽和谷皮,能量分配合理,营养均衡,能够满足人体的营养需求。
2.本发明采用破壁制粉工艺,破壁机超高转速能瞬间击破植物的细胞壁,释放植物生化素,不会产生局部过热现象,可最大限度地保留粉体的生物活性成分;所得到的谷物破壁代餐冲剂能过120目筛,且粒径分布均匀,比表面积大,营养成分易被人体肠胃直接吸收,提高有效吸收率;用水冲饮时为溶液状,不会出现沉淀现象。
3.本发明采用的烘焙温度为120℃-130℃,解决了传统高温炒制容易炒糊炒焦,从而影响功效和口感的问题;且避免了高温烘烤容易让谷物营养丢失的缺点,能有效保证谷物早餐的营养成分;解决了高温烘烤食品易上火的问题。
4.本发明制备工艺简单,易于实施,成本小,适于规模化生产。
具体实施方式
为了本技术领域的人员更好的理解本发明,下面结合以下实施例对本发明作进一步详细描述。
实施例1
本实施例提供一种谷物破壁代餐冲剂,所述代餐冲剂由以下重量份数的原料组成:糙米10份、燕麦20份、小米10份、玉米20份、荞麦10份、薏米15份、藜麦5份、红小豆15份、红薯20份、山药20份、南瓜15份。
一种谷物破壁代餐冲剂的制备方法,包括以下步骤:
(1)称取原料并清洗:分别称取如下重量份数的原料:糙米10份、燕麦20份、小米10份、玉米20份、荞麦10份、薏米15份、藜麦5份、红小豆15份、红薯20份、山药20份、南瓜15份,并清洗干净;
(2)浸泡:取步骤(1)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆放入水中浸泡16min;
(3)烘焙:先将烤箱预热2min,然后将烤箱升温至120℃,取步骤(2)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆均匀地摊置在烤箱中,在120℃下烘烤10min,再将温度升至130℃,在130℃下烘烤5min;将烤箱温度降至120℃,再将步骤(1)中红薯、山药和南瓜均匀地摊置在烤箱中,在120℃下继续烘焙5min。
(4)破壁:将步骤(3)中原料取出冷却,然后放入破壁机中进行破壁处理:在转速为20000r/min下破壁5min。
(5)过筛:取步骤(4)中原料粉末过筛,取过筛120目的原料粉末包装即制得谷物破壁代餐冲剂。
实施例2
本实施例提供一种谷物破壁代餐冲剂,所述代餐冲剂由以下重量份数的原料组成:糙米8份、燕麦15份、小米6份、玉米18份、荞麦8份、薏米10份、藜麦4份、红小豆12份、红薯18份、山药16份、南瓜14份。
一种谷物破壁代餐冲剂的制备方法,包括以下步骤:
(1)称取原料并清洗:分别称取如下重量份数的原料:糙米8份、燕麦15份、小米6份、玉米18份、荞麦8份、薏米10份、藜麦4份、红小豆12份、红薯18份、山药16份、南瓜14份,并清洗干净;
(2)浸泡:取步骤(1)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆放入水中浸泡10min;
(3)烘焙:先将烤箱预热2min,然后将烤箱升温至120℃,取步骤(2)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆均匀地摊置在烤箱中,在120℃下烘烤8min,再将温度升至130℃,在130℃下烘烤4min;将烤箱温度降至120℃,再将步骤(1)中红薯、山药和南瓜均匀地摊置在烤箱中,在120℃下继续烘焙3min。
(4)破壁:将步骤(3)中原料取出冷却,然后放入破壁机中进行破壁处理:在转速为16000r/min下破壁4min。
(5)过筛:取步骤(4)中原料粉末过筛,取过筛120目的原料粉末包装即制得谷物破壁代餐冲剂。
实施例3
本实施例提供一种谷物破壁代餐冲剂,所述代餐冲剂由以下重量份数的原料组成:糙米9份、燕麦18份、小米8份、玉米21份、荞麦12份、薏米12份、藜麦6份、红小豆14份、红薯22份、山药18份、南瓜16份。
一种谷物破壁代餐冲剂的制备方法,包括以下步骤:
(1)称取原料并清洗:分别称取如下重量份数的原料:糙米9份、燕麦18份、小米8份、玉米21份、荞麦12份、薏米12份、藜麦6份、红小豆14份、红薯22份、山药18份、南瓜16份,并清洗干净;
(2)浸泡:取步骤(1)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆放入水中浸泡18min;
(3)烘焙:先将烤箱预热2min,然后将烤箱升温至120℃,取步骤(2)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆均匀地摊置在烤箱中,在120℃下烘烤9min,再将温度升至130℃,在130℃下烘烤6min;将烤箱温度降至120℃,再将步骤(1)中红薯、山药和南瓜均匀地摊置在烤箱中,在120℃下继续烘焙4min。
(4)破壁:将步骤(3)中原料取出冷却,然后放入破壁机中进行破壁处理:在转速为24000r/min下破壁4min。
(5)过筛:取步骤(4)中原料粉末过筛,取过筛120目的原料粉末包装即制得谷物破壁代餐冲剂。
实施例4
本实施例提供一种谷物破壁代餐冲剂,所述代餐冲剂由以下重量份数的原料组成:糙米12份、燕麦25份、小米10份、玉米22份、荞麦15份、薏米16份、藜麦7份、红小豆16份、红薯24份、山药22份、南瓜18份。
一种谷物破壁代餐冲剂的制备方法,包括以下步骤:
(1)称取原料并清洗:分别称取如下重量份数的原料:糙米12份、燕麦25份、小米10份、玉米22份、荞麦15份、薏米16份、藜麦7份、红小豆16份、红薯24份、山药22份、南瓜18份,并清洗干净;
(2)浸泡:取步骤(1)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆放入水中浸泡20min;
(3)烘焙:先将烤箱预热2min,然后将烤箱升温至120℃,取步骤(2)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆均匀地摊置在烤箱中,在120℃下烘烤12min,再将温度升至130℃,在130℃下烘烤8min;将烤箱温度降至120℃,再将步骤(1)中红薯、山药和南瓜均匀地摊置在烤箱中,在120℃下继续烘焙6min。
(4)破壁:将步骤(3)中原料取出冷却,然后放入破壁机中进行破壁处理:在转速为30000r/min下破壁6min。
(5)过筛:取步骤(4)中原料粉末过筛,取过筛120目的原料粉末包装即制得谷物破壁代餐冲剂。
对本发明实施例1-实施例4制得的谷物破壁代餐冲剂进行营养素(总能量、蛋白质、脂肪和碳水化合物)检测,所得结果如表1所示。表中总能量、蛋白质、脂肪和碳水化合物数据是以100克谷物破壁代餐冲剂检测所得,表中蛋白质供能以每克蛋白质在体内氧化产生4千卡能量计算,脂肪供能以每克脂肪在体内氧化产生9千卡能量计算,碳水化合物供能以每克碳水化合物在体内氧化产生4千卡能量计算。营养素(总能量、蛋白质、脂肪和碳水化合物)参考值是指每100g谷物破壁代餐冲剂的总能量、蛋白质、脂肪、碳水化合物占中国营养学会推荐的人体一天营养素摄入量的比例,其中,中国营养学会推荐人体一天摄入能量、蛋白质和碳水化合物的量分别为8400kJ、60g和300g,脂肪的摄入量要求小于60g。
表1实施例1-实施例4的谷物破壁代餐冲剂营养素表
由表1可知,本发明实施例1中总能量、蛋白质、脂肪和碳水化合物分别占人体一天摄入量的13.3%、15%、11.7%和15%,实施例2中总能量、蛋白质、脂肪和碳水化合物分别占人体一天摄入量的11.7%、13.5%、10.3%和13%,实施例3中总能量、蛋白质、脂肪和碳水化合物分别占人体一天摄入量的12.1%、13.8%、10%和13.3%,实施例4中总能量、蛋白质、脂肪和碳水化合物分别占人体一天摄入量的15.6%、17%、12%和16%,说明本发明实施例1-实施例4制备的谷物破壁代餐冲剂营养均衡,分配合理。
中国营养学会推荐蛋白质供能比的参考值为10%-15%,脂肪供能比的参考值为20%-30%,碳水化合物供能比的参考值为55%-65%。本发明实施例1-实施例4制备的谷物破壁代餐冲剂的蛋白质供能比、脂肪供能比和碳水化合物供能比均在中国营养学会推荐的营养素参考值范围内。
分别取本发明实施例1-实施例4制备的谷物破壁代餐冲剂100g进行冲饮,并选取三组人群(分别为6-8岁儿童、18-28岁青年和50-60岁老年人)进行品尝,每组50人,采用盲评方式并评分。评分标准如表2所示。
表2评分标准
5分 | 3分 | 0分 | |
冲饮情况 | 无沉淀 | 有沉淀,但较少 | 有沉淀且较多 |
口感 | 喜欢 | 一般 | 不喜欢 |
口味 | 喜欢 | 一般 | 不喜欢 |
香味 | 喜欢 | 一般 | 不喜欢 |
上火情况 | 不上火 | 上火但症状轻微 | 上火 |
饱腹感 | 有饱腹感 | 一般 | 无饱腹感 |
三组人群进行品尝后评分,总分为25分,所得平均分数如表3所示。
表3实施例1-实施例4谷物破壁代餐冲剂评分表
冲饮情况/分 | 口感/分 | 口味/分 | 上火情况/分 | 饱腹感/分 | 总分/分 | |
实施例1 | 5 | 4.7 | 4.8 | 4.8 | 4.6 | 23.9 |
实施例2 | 5 | 4.7 | 4.5 | 4.7 | 4.3 | 23.2 |
实施例3 | 5 | 4.6 | 4.6 | 4.7 | 4.5 | 23.4 |
实施例4 | 5 | 4.5 | 4.7 | 4.6 | 4.8 | 23.6 |
由表3可知,本发明实施例1-实施例4制备的谷物破壁代餐冲剂用水冲饮时无沉淀;口感好、香味浓郁,基本不上火,有饱腹感,受儿童、青年和老年人欢迎程度较高。
以上所述,仅为本发明的较佳实施例,并不用以限制本发明,本发明的专利保护范围以权利要求书为准,凡是运用本发明的说明书内容所作的等同结构变化,同理均应包含在本发明的保护范围内。
Claims (5)
1.一种谷物破壁代餐冲剂,其特征在于:所述代餐冲剂由以下重量份数的原料组成:糙米8-12份、燕麦15-25份、小米6-10份、玉米18-22份、荞麦8-15份、薏米10-16份、藜麦4-7份、红小豆12-16份、红薯18-24份、山药16-22份、南瓜14-18份。
2.根据权利要求1所述的谷物破壁代餐冲剂,其特征在于:所述代餐冲剂由以下重量份数的原料组成:糙米10份、燕麦20份、小米10份、玉米20份、荞麦10份、薏米15份、藜麦5份、红小豆15份、红薯20份、山药20份、南瓜15份。
3.一种如权利要求1或2所述的谷物破壁代餐冲剂的制备方法,其特征在于:包括以下步骤:
(1)称取原料并清洗:分别称取如下原料:糙米、燕麦、小米、玉米、荞麦、薏米、藜麦、红小豆、红薯、山药和南瓜,并清洗干净;
(2)浸泡:取步骤(1)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆放入水中浸泡10-20min;
(3)烘焙:取步骤(2)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆均匀地摊置在烤箱中,在120℃-130℃下烘焙12-20min;再将步骤(1)中红薯、山药和南瓜均匀地摊置在烤箱中,在120℃下继续烘焙3-6min;
(4)破壁:将步骤(3)中原料取出放入破壁机中进行破壁处理;
(5)过筛:取步骤(4)中原料粉末过筛,取过筛120目的原料粉末包装即制得谷物破壁代餐冲剂。
4.根据权利要求3所述的谷物破壁代餐冲剂的制备方法,其特征在于:在所述步骤(3)中,将步骤(2)中的糙米、燕麦、小米、玉米、荞麦、薏米、藜麦和红小豆均匀地摊置在烤箱中,在120℃下烘烤8-12min,再将温度升至130℃,在130℃下烘烤4-8min。
5.根据权利要求3所述的谷物破壁代餐冲剂的制备方法,其特征在于:在所述步骤(4)破壁处理中,转速为16000-30000r/min,破壁时间为4-6min。
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