CN108967866A - 一种膳食纤维、制备方法及其应用 - Google Patents
一种膳食纤维、制备方法及其应用 Download PDFInfo
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- CN108967866A CN108967866A CN201810794802.2A CN201810794802A CN108967866A CN 108967866 A CN108967866 A CN 108967866A CN 201810794802 A CN201810794802 A CN 201810794802A CN 108967866 A CN108967866 A CN 108967866A
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- brans
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Abstract
本发明涉及一种膳食纤维、制备方法及其应用。本发明所述膳食纤维主要由以下重量份的原料经膨爆和粉碎处理制备而成：15～20份青稞麸皮、55～65份大麦麸皮、5～15份新鲜枸杞叶、5～15份麦芽糊精、0.1～1份碳酸钙和25～35份水。本发明所述膳食纤维的原料搭配合理，配伍得当，并经过膨化和粉碎处理制备而成，具有可溶性膳食纤维含量高、营养价值好、口感佳的优点。
Description
技术领域
本发明涉及食品加工领域，具体而言，涉及一种膳食纤维、制备方法及其应用。
背景技术
膳食纤维一般是指能抗人体小肠消化吸收的而在人体大肠中能部分或全部发酵的可食用的植物性成分、碳水化合物及其相似物质的综合，包括多糖、寡糖、木质素以及相关的植物物质。2009年，国际食品法典委员会对膳食纤维进行重新的定义：膳食纤维是指具有10个或以上单体链节的碳水化合物，不能被人体小肠内生酶水解，且属于天然存在于消费食物中的可食用的碳水化合物，由食物原料经物理、酶或化学法获得的碳水化物，对健康表现出有益的生理作用的人造碳水化合物的聚合物。
根据溶解性能，膳食纤维可分为可溶性膳食纤维(Soluble dietary fiber,SDF)和不溶性膳食纤维(Insoluble dietary fiber,IDF)。
可溶性膳食纤维：可溶解于水又可吸水膨胀，但不能被人体消化道所消化，包括水溶性果胶、魔芋葡甘聚糖、海藻胶、亲水性植物胶(如瓜尔豆胶、阿拉伯胶)、黏多糖、壳聚糖等。水果、蔬菜、海藻、豆类等食物中可溶性膳食纤维含量较高。
不溶性膳食纤维：不溶于热水且不能被人体消化吸收，主要包括纤维素、半纤维素、木质素、不溶性果胶、壳聚糖和植物蜡等。不溶性膳食纤维是构成植物细胞壁的主要成分，主要来源于禾谷和豆类种子的外皮以及植物的茎和叶。
膳食纤维一度被认为是一种“无营养物质”，然而，随着营养学和相关科学的深入发展，人们逐渐发现了膳食纤维具有相当重要的生理作用，例如，延缓碳水化合物消化吸收，预防肥胖；改善肠道菌群，维持肠道微生态平衡；预防和辅助性治疗糖尿病；调节肠胃功能，促进肠道健康；预防心血管疾病，降低重金属和有毒化学物质对人体的毒害作用。
而可溶性膳食纤维具有可溶性及可分解性，可以参与人体的血液和体液循环，并在循环过程中吸附和净化血液、身体各器官，起到延缓葡萄糖吸收、降低血胆固醇水平、延长胃的排空时间和减少排泄物在上到的停留等作用。而不溶性膳食纤维由于不能溶解于水，又不能被大肠中微生物酵解，无法参与人体体液与血液循环，能够减少排泄物在肠道的停留时间，增加粪便体积，起到润肠通便的作用。因此，与不溶性膳食纤维相比，可溶性膳食纤维的营养价值更高。
目前以麸皮为原料生产的膳食纤维主要以不溶性膳食纤维为主，产品中可溶性膳食纤维粉含量不高，功能性营养成分少。
有鉴于此，特提出本发明。
发明内容
本发明的第一目的在于提供一种膳食纤维，所述膳食纤维的原料搭配合理，配伍得当，并经过膨化和粉碎处理制备而成，具有可溶性膳食纤维含量高、营养价值好、口感佳的优点。
本发明的第二目的在于提供一种所述的膳食纤维的制备方法，该方法操作方便、工艺简单、成本低，便于规模化生产的优点。
本发明的第三目的在于提供前述膳食纤维在制备食品中的应用。
为了实现本发明的上述目的，特采用以下技术方案：
一种膳食纤维，所述膳食纤维主要由以下重量份的原料经膨爆和粉碎处理制备而成：15～20份青稞麸皮、55～65份大麦麸皮、5～15份新鲜枸杞叶、5～15份麦芽糊精、0.1～1份碳酸钙和25～35份水。
青稞(Hordeum vulgare L.var.Nudum Hook.f.)属禾本科大麦属，在植物学上属于栽培大麦的变种，又称裸大麦，是青藏高原最具有特色的农作物，年总产量在100万t。青稞麸皮是由青稞种皮、糊粉层、少量胚和胚乳组成，富含多种酚类物质，如酚酸、黄酮和花青素等。
大麦(Avenasativa L.)是一类比较抗旱、抗寒、耐瘠、喜阴凉的长日照、一年生作物，在植物学的分类系统中属于禾本科、大麦族、大麦属。AACC有关单位将大麦麸皮定义为：是将清洁的大麦或大麦片经过细研，用筛或其他分级方法分离出粉而得到的食品，得到的大麦麸皮组分必须包括多于原始物料的50％，其总膳食纤维含量至少占干基的16％，可溶性膳食纤维的含量至少占总膳食纤维的1/3，总β-葡聚糖的含量占干基重量的至少5.5％。
枸杞叶，别名枸杞尖、枸杞苗、枸杞菜或枸杞头，为茄科植物枸杞Lyeium chinenseMill.及宁夏枸杞Lycium barbarum L.的嫩茎叶，其苦、甘、凉，入肝、脾、肾经，具有补虚益精，清热明目的功效。现代科学研究表明，枸杞叶中含有较高蛋白质、糖类、膳食纤维、矿物质和维生素(例如胡萝卜素、维生素B1、B2、C、尼克酸)，还含有甜菜碱、β-谷甾醇、亚油酸、芸香苷、肌苷、谷氨酸等多种氨基酸。
麦芽糊精(Maltodextrin)，也称水溶性糊精、酶法糊精、麦特灵。麦芽糊精是以淀粉为原料，经酸酶法或全酶法低程度转化而成的一类碳水化合物。
本发明所述膳食纤维主要以青稞麸皮、大麦麸皮、新鲜枸杞叶和麦芽糊精为主要原料，搭配碳酸钙和水制备而成，其中，青稞麸皮、大麦麸皮、枸杞叶和麦芽糊精提供大量的膳食纤维以及多酚等其他的营养物质，营养搭配合理，同时，所述原料还包括碳酸钙，其与麸皮等配合，通过膨化和粉碎处理，能够起到对青稞麸皮和大麦麸皮进行改性，增加所述膳食纤维中可溶性膳食纤维含量的作用，将可溶性膳食纤维的含量提升至10％左右，显著高于一般由麸皮制备而成的膳食纤维。
在一些具体的实施方式中，所述膳食纤维主要由以下重量份的原料经膨爆和粉碎处理制备而成：17～19份青稞麸皮、60～65份大麦麸皮、7～12份新鲜枸杞叶、7～12份麦芽糊精、0.1～0.5份碳酸钙和27～32份水。
在一些具体的实施方式中，所述膳食纤维主要由以下重量份的原料制备而成：18份青稞麸皮、62份大麦麸皮、10份新鲜枸杞叶、10份麦芽糊精、0.3份碳酸钙和30份水。
本发明还涉及前述膳食纤维的制备方法，所述方法包括以下步骤：新鲜枸杞叶脱水干燥，与青稞麸皮、大麦麸皮、麦芽糊精、碳酸钙和水混合，所得混合物经双螺杆膨爆处理和粉碎处理，即得所述膳食纤维。
在一些具体的实施方式中，所述双螺杆膨爆处理的膨爆温度为50～100℃(例如50℃、60℃、70℃、80℃、90℃、100℃)，挤出时间为20～45秒(例如，20秒、25秒、30秒、35秒、40秒、45秒)。
在一些具体的实施方式中，所述粉碎处理为液氮低温粉碎处理。
在一些具体的实施方式中，粉碎后所述膳食纤维的粒径为150～250目(例如，150目、160目、170目、180目、190目、200目、210目、220目、230目、240目、250目)。
在一些具体的实施方式中，所述膳食纤维的含水量为5％～10％(例如，5％、6％、7％、8％、9％、10％)
本发明还涉及前述膳食纤维在制备食品中的应用。
在一些具体的实施方式中，所述食品选自饼干、面点、糖果、方便食品、饮料及固体饮料。
与现有技术相比，本发明的有益效果为：
(1)本发明所述膳食纤维中各组分的搭配合理，其中，青稞麸皮、大麦麸皮、枸杞叶和麦芽糊精能够提供大量的膳食纤维以及多酚等其他的营养物质，同时，所述原料还包括碳酸钙，其与麸皮等配合，通过膨化和粉碎处理，能够对青稞麸皮和大麦麸皮进行改性，显著增加所述膳食纤维中可溶性膳食纤维含量。
(2)本发明所述制备方法操作方便、工艺简单、成本低，便于规模化生产的优点。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述，但是本领域技术人员将会理解，下列实施例仅用于说明本发明，而不应视为限制本发明的范围。实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市购买获得的常规产品。
实施例1
本实施例提供一种膳食纤维，所述膳食纤维配方如下所示：15重量份青稞麸皮、65重量份大麦麸皮、5重量份新鲜枸杞叶、15重量份麦芽糊精、0.1重量份碳酸钙和35重量份水。
所述膳食纤维的制备方法如下所示：
将新鲜枸杞叶脱水干燥，与青稞麸皮、大麦麸皮、麦芽糊精、碳酸钙和水按比例混合均匀，所得混合物，经双螺杆膨爆处理和粉碎处理，即得膳食纤维。其中，所述双螺杆膨爆处理的膨爆温度为50℃，膨爆时间为45秒，所述粉碎处理的方式为液氮低温粉碎处理，粉碎后，所述膳食纤维的粒径为150目。
实施例2
本实施例提供一种膳食纤维，所述膳食纤维配方如下所示：20重量份青稞麸皮、55重量份大麦麸皮、15重量份新鲜枸杞叶、5重量份麦芽糊精、1重量份碳酸钙和25重量份水。
所述膳食纤维的制备方法如下所示：
将新鲜枸杞叶脱水干燥，与青稞麸皮、大麦麸皮、麦芽糊精、碳酸钙和水按比例混合均匀，所得混合物，经双螺杆膨爆处理和粉碎处理，即得膳食纤维。其中，所述双螺杆膨爆处理的膨爆温度为220℃，膨爆时间为20秒，所述粉碎处理的方式为液氮低温粉碎处理，粉碎后，所述膳食纤维的粒径为250目。
实施例3
本实施例提供一种膳食纤维，所述膳食纤维配方如下所示：18份青稞麸皮、62份大麦麸皮、10份新鲜枸杞叶、10份麦芽糊精、0.3份碳酸钙和30份水。
所述膳食纤维的制备方法如下所示：
将新鲜枸杞叶脱水干燥，与青稞麸皮、大麦麸皮、麦芽糊精、碳酸钙和水按比例混合均匀，所得混合物，经双螺杆膨爆处理和粉碎处理，即得膳食纤维。其中，所述双螺杆膨爆处理的膨爆温度为70℃，膨爆时间为35秒，所述粉碎处理的方式为液氮低温粉碎处理，粉碎后，所述膳食纤维的粒径为200目。
实施例4
本实施例提供一种膳食纤维，所述膳食纤维配方如下所示：17份青稞麸皮、65份大麦麸皮、7份新鲜枸杞叶、12份麦芽糊精、0.1份碳酸钙和27份水。
所述膳食纤维的制备方法如下所示：
将新鲜枸杞叶脱水干燥，与青稞麸皮、大麦麸皮、麦芽糊精、碳酸钙和水按比例混合均匀，所得混合物，经双螺杆膨爆处理和粉碎处理，即得膳食纤维。其中，所述双螺杆膨爆处理的膨爆温度为60℃，膨爆时间为40秒，所述粉碎处理的方式为液氮低温粉碎处理，粉碎后，所述膳食纤维的粒径为170目。
实施例5
本实施例提供一种膳食纤维，所述膳食纤维配方如下所示：19份青稞麸皮、60份大麦麸皮、12份新鲜枸杞叶、7份麦芽糊精、0.5份碳酸钙和32份水。
所述膳食纤维的制备方法如下所示：
将新鲜枸杞叶脱水干燥，与青稞麸皮、大麦麸皮、麦芽糊精、碳酸钙和水按比例混合均匀，所得混合物，经双螺杆膨爆处理和粉碎处理，即得膳食纤维。其中，所述双螺杆膨爆处理的膨爆温度为80℃，膨爆时间为30秒，所述粉碎处理的方式为液氮低温粉碎处理，粉碎后，所述膳食纤维的粒径为220目。
对比例1
参照实施例3所述方法制备膳食纤维，区别仅在于，所述膳食纤维在制备过程中未经过双螺杆膨爆处理而直接进行液氮低温粉碎处理。
实验例1
检测本发明实施例1～5以及对比例1所述膳食纤维中可溶性膳食纤维的含量，具体检测方法如下所示，具体检测结果参见表1：
分别取实施例1～5以及对比例1所述膳食纤维的干燥试样，经α-淀粉酶、蛋白酶和葡萄糖苷酶酶解消化，去除蛋白质和淀粉，所得酶解液直接过滤，滤液用4倍体积的95％乙醇沉淀、过滤、干燥后称重，得可溶性膳食纤维(soluble dietary fiber,SDF)残渣。以上所得残渣干燥称重后，分别测定蛋白质和灰分。可溶性膳食纤维(SDF)的残渣扣除蛋白质、灰分和空白即可计算出试样中可溶性膳食纤维的含量。
表1
最后应说明的是：以上各实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述各实施例对本发明进行了详细的说明，但本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分或者全部技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (10)
1.一种膳食纤维，其特征在于，所述膳食纤维主要由以下重量份的原料经膨爆和粉碎处理制备而成：15～20份青稞麸皮、55～65份大麦麸皮、5～15份新鲜枸杞叶、5～15份麦芽糊精、0.1～1份碳酸钙和25～35份水。
2.根据权利要求1所述的膳食纤维，其特征在于，所述膳食纤维主要由以下重量份的原料经膨爆和粉碎处理制备而成：17～19份青稞麸皮、60～65份大麦麸皮、7～12份新鲜枸杞叶、7～12份麦芽糊精、0.1～0.5份碳酸钙和27～32份水。
3.根据权利要求1所述的膳食纤维，其特征在于，所述膳食纤维主要由以下重量份的原料经膨爆和粉碎处理制备而成：18份青稞麸皮、62份大麦麸皮、10份新鲜枸杞叶、10份麦芽糊精、0.3份碳酸钙和30份水。
4.权利要求1～3任一项所述膳食纤维的制备方法，其特征在于，所述方法包括以下步骤：新鲜枸杞叶脱水干燥，与青稞麸皮、大麦麸皮、麦芽糊精、碳酸钙和水混合，所得混合物经膨爆处理和粉碎处理，即得所述膳食纤维，优选地，所述膨爆处理为双螺杆膨爆处理。
5.根据权利要求4所述的制备方法，其特征在于，所述双螺杆膨爆处理的膨爆温度为50～100℃(例如50℃、60℃、70℃、80℃、90℃、100℃)，挤出时间为20～45秒(例如，20秒、25秒、30秒、35秒、40秒、45秒)。
6.根据权利要求4所述的制备方法，其特征在于，所述粉碎处理为液氮低温粉碎处理。
7.根据权利要求6所述的制备方法，其特征在于，粉碎后所述膳食纤维的粒径为150～250目(例如，150目、160目、170目、180目、190目、200目、210目、220目、230目、240目、250目)。
8.根据权利要求4所述的制备方法，其特征在于，所述膳食纤维的含水量为5％～10％(例如，5％、6％、7％、8％、9％、10％)。
9.权利要求1～3任一项所述膳食纤维在制备食品中的应用。
10.根据权利要求9所述的应用，其特征在于，所述食品选自饼干、面点、糖果、方便食品、饮料及固体饮料。
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| CN116584663A (zh) * | 2023-05-23 | 2023-08-15 | 宁夏大学 | 枸杞芽苗菜超微粉制备方法 |
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| CN105918793A (zh) * | 2016-05-06 | 2016-09-07 | 河南天纤益康科技有限公司 | 一种小麦膳食纤维的制备方法 |
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