CN109222035A - 一种银杏果代餐粉及其制备方法 - Google Patents
一种银杏果代餐粉及其制备方法 Download PDFInfo
- Publication number
- CN109222035A CN109222035A CN201810899422.5A CN201810899422A CN109222035A CN 109222035 A CN109222035 A CN 109222035A CN 201810899422 A CN201810899422 A CN 201810899422A CN 109222035 A CN109222035 A CN 109222035A
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- China
- Prior art keywords
- ginkgo nut
- meal replacement
- replacement powder
- semen
- bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种银杏果代餐粉,主要成分包括:银杏果、桑葚、青豆、豌豆、糙米、薏米、黑豆、黑米、糯米、红豆、芸豆、酸枣仁、燕麦、葡萄、蜂蜜、菊花、山楂干、脱水蔬菜和苦荞麦,富含人体细胞所必需的营养物质,按照营养素国际标准合理搭配,通过物理方法将食材粉碎保证其营养的释放,本产品保证不添加任何人工提取成分和化工制剂成分。该代餐粉具有祛疾止咳,降低血清胆固醇;减少雀斑,润泽肌肤,美丽容颜的功效。本发明为了降低银杏果的毒性,不但通过单螺杆挤压机将银杏果加热熟透,而且还在代餐粉中加入大量具有清热解毒功效的菊花,并附以蜂蜜和山楂干,不但有效减低了毒性,而且改善了银杏果的苦味,口感好。
Description
技术领域
本发明涉及食品技术领域,特别地,涉及一种银杏果代餐粉及其制备方法。
背景技术
五谷杂粮是公认的无公害绿色食品,其所含自然蛋白质脂肪,碳水化合物,维生素,矿物质和膳食纤维等多种营养成分,符合人体摄入的合理比例,具有极高的利用价值,同时杂粮所含的多种不饱和脂肪酸,如油酸、亚油酸、亚麻酸,以磷脂、低聚糖、多太和黄酮等生活性、物质具有防病、抗病、增强免疫力,延缓衰老的作用。杂粮在营养方面虽然具有众多的优点,但由于各地人们的口感不一样,对于人们长期食用杂粮造成了一定的障碍。如何真正的做到粗粮细吃,同时又不改变人们长期以来形成的生活习惯,真正做到方便、营养一直以来是人们研究的课题。我国是杂粮生产大国,杂粮的营养价值已普遍被人们接受。目前杂粮的加工方法不多,大多停留在简单的加工,将杂粮粉碎后混合到一起,制成杂粮粉,或者将多种杂粮粉混合直来,采用一般的造粒机进行造粒,这种加工方法虽然保留了杂粮的营养成分,但由于加工简单,并没有对杂粮的组织结构带来大的变化,没有真正意义上对杂粮的口感、营养成份的消化吸收有所改善,同时现有的加工方法后续工艺比较复杂,由于造粒机所造颗粒表面粗糙,后工艺中还需要进行抛光处理,在抛光、造粒的过程中还需要加入粘结材料,如淀粉等。为杂粮米的食用带来了安全隐患。农户出售原粮,价格偏低,如果进行合理的深加工,将会大大提升杂粮的价格,让种粮农民真正得到实惠。
银杏(学名:Ginkgo biloba L.),为银杏科、银杏属落叶乔木。银杏为落叶大乔木,胸径可达4米,幼树树皮近平滑,浅灰色,大树之皮灰褐色,不规则纵裂,粗糙;有长枝与生长缓慢的距状短枝。幼年及壮年树冠圆锥形,老则广卵形;枝近轮生,斜上伸展(雌株的大枝常较雄株开展)。叶互生,在长枝上辐射状散生,有细长的叶柄,扇形,两面淡绿色,无毛。在长枝上散生,在短枝上簇生。它的叶脉形式为“二歧状分叉叶脉”。在长枝上常2裂,基部宽楔形。球花雌雄异株,单性,生于短枝顶端的鳞片状叶的腋内,呈簇生状。4月开花,10月成熟,种子具长梗,下垂,常为椭圆形、长倒卵形、卵圆形或近圆球形。种皮肉质,被白粉,外种皮肉质,熟时黄色或橙黄色。
银杏树的果实俗称白果,因此银杏又名白果树。银杏树生长较慢,寿命极长,自然条件下从栽种到结银杏果要二十多年,四十年后才能大量结果,因此又有人把它称作“公孙树”,有“公种而孙得食”的含义,是树中的老寿星,具有观赏、经济、药用等价值。
种子供食用(多食易中毒)及药用。种子的肉质外种皮含白果酸、白果醇及白果酚,有毒。树皮含单宁。银杏果有名白果,营养丰富,含粗脂肪2.16%,淀粉62.4%,蔗糖5.2%,还原糖1.1%,核蛋白0.26%,矿物质3%,粗纤维1.2%。以及维生素C 66.8-129.2毫克/100克、维生素E 6.17-8.05毫克/100克、核黄素、胡萝素、类胡萝卜素、花青素,另外含有17种氨基酸、白果醇(10-廿九烷醇)、白果酮、廿八醇、B-谷甾醇、豆甾醇、生物碱等。微量元素有Fe、Cu、Mn、Zn及常量元素Ca、Mg等。具有很高的食用价值。
发明内容
基于背景技术存在的技术问题,本发明目的在于提供一种银杏果代餐粉及其制备方法,以解决技术问题。
一种银杏果代餐粉,包括以下重量百分比的成分:
银杏果10-15%
桑葚1-3%
青豆2-5%
豌豆3-5%
糙米12-18%
薏米3-5%
黑豆2-4%
黑米2-5%
糯米2-5%
红豆1-3%
芸豆0.5-1.5%
酸枣仁2-4%
燕麦8-12%
葡萄1-2%
蜂蜜5-8%
菊花8-15%
山楂干4-8%
脱水蔬菜8-12%
苦荞麦余量。
优选的,银杏果代餐粉,包括以下重量百分比的成分:
银杏果12%
桑葚1.5%
青豆2.5%
豌豆4%
糙米15%
薏米3.5%
黑豆3%
黑米3%
糯米4%
红豆2%
芸豆1.2%
酸枣仁3%
燕麦10%
葡萄1.5%
蜂蜜6%
菊花12%
山楂干6%
脱水蔬菜9%
苦荞麦余量。
优选的,所述的脱水蔬菜包括菠菜、西兰花、洋葱、胡萝卜和紫甘蓝中的一种或者多种的组合。
优选的,所述的葡萄为将葡萄洗净后,经过超临界二氧化碳萃取法得到的提取物。
优选的,所述的桑葚和酸枣仁均为中药经过超临界二氧化碳萃取法得到的提取物。
一种银杏果代餐粉的制备方法,包括以下步骤:
A、将新鲜的银杏果清洗后去皮;
B、将银杏果和其他原料混合并粉碎后,过80目筛,与水按质量比100:(25-35)搅拌均匀;
C、使用单螺杆挤压机进行粗加工:通过加料系统加料,进入挤压系统,在螺杆挤压下进行膨化;所得膨化物料进入切割系统,依次经过成型压辊压制、切割辊切割,得到粗制代餐粉;
D、所述粗制代餐粉经粉碎、过滤,即可。
本发明的银杏果代餐粉的使用方法,包括以下步骤:将本品1袋100g倒入杯中,加入300-350毫升开水,充分搅拌均匀,待其乳化成稠状后(需3-5分钟)食用;食用后再饮用300-450毫升水,代替晚餐或中餐。
本发明具有以下有益效果:本发明的银杏果代餐粉,以银杏果和苦荞麦作为主要原料,苦荞麦含有丰富的膳食纤维,其含量是一般精制大米的10倍;苦荞麦含有的铁、锰、锌等微量元素也比一般谷物丰富,长期服用苦荞麦可以使高密度脂蛋白-胆固醇/总胆固醇的比值明显增加,极低密度脂蛋白-胆固醇、极低密度脂蛋白-三酸甘油、低密度脂蛋白-三酰甘油和高密度脂蛋白-三酰甘油明显降低,并使血压降低,口服葡萄糖的耐受能力改善。
本发明的代餐粉富含人体细胞所必需的营养物质,按照营养素国际标准合理搭配,通过物理方法将食材粉碎保证其营养的释放,本产品保证不添加任何人工提取成分和化工制剂成分。该代餐粉具有祛疾止咳,降低血清胆固醇;减少雀斑,润泽肌肤,美丽容颜的功效。
食用银杏果可以抑菌杀菌,祛疾止咳,抗涝抑虫,止带浊和降低血清胆固醇。另外,银杏可以降低脂质过氧化水平,减少雀斑,润泽肌肤,美丽容颜。银杏叶中的黄酮甙与黄酮醇都是自由基的清道夫,能保护真皮层细胞,改善血液循环,防止细胞被氧化产生皱纹。银杏是具有抗活性基因能力的草药之一,银杏在保护脂质(细胞膜的组成部分)免受自由基伤害方面很有效。
但也含有小毒物质:氢氰酸、白果酸、氢化白果酸、氢化白果亚酸、白果酚、白果醇。所以食用时应注意白果的食用方式。如果煮熟食用,可以使白果酸和白果二酸分解,氢氰酸沸点低易挥发而去除,因此熟白果的毒性较小。本发明为了降低银杏果的毒性,不但通过单螺杆挤压机将银杏果加热熟透,而且还在代餐粉中加入大量具有清热解毒功效的菊花,并附以蜂蜜和山楂干,不但有效减低了毒性,而且改善了银杏果的苦味,口感好。
除了上面所描述的目的、特征和优点之外,本发明还有其它的目的、特征和优点。下面将对本发明作进一步详细的说明。
具体实施方式
一种银杏果代餐粉的制备方法,包括以下步骤:
A、将新鲜的银杏果清洗后去皮;
B、将银杏果和其他原料混合并粉碎后,过80目筛,与水按质量比100:(25-35)搅拌均匀;
C、使用单螺杆挤压机进行粗加工:通过加料系统加料,进入挤压系统,在螺杆挤压下进行膨化;所得膨化物料进入切割系统,依次经过成型压辊压制、切割辊切割,得到粗制代餐粉;
D、所述粗制代餐粉经粉碎、过滤,即可。
以下为具体的银杏果代餐粉的配方。
实施例1
一种银杏果代餐粉,包括以下重量百分比的成分:
银杏果12%
桑葚1.5%
青豆2.5%
豌豆4%
糙米15%
薏米3.5%
黑豆3%
黑米3%
糯米4%
红豆2%
芸豆1.2%
酸枣仁3%
燕麦10%
葡萄1.5%
蜂蜜6%
菊花12%
山楂干6%
脱水蔬菜9%
苦荞麦余量。
所述的脱水蔬菜为西蓝花。
所述的葡萄为将葡萄洗净后,经过超临界二氧化碳萃取法得到的提取物。
实施例2
一种银杏果代餐粉,包括以下重量百分比的成分:
银杏果10%
桑葚3%
青豆2%
豌豆5%
糙米12%
薏米5%
黑豆2%
黑米5%
糯米2%
红豆3%
芸豆0.5%
酸枣仁4%
燕麦8%
葡萄2%
蜂蜜5%
菊花15%
山楂干8%
脱水蔬菜12%
苦荞麦余量。
所述的脱水蔬菜包括西兰花和胡萝卜的组合。
所述的葡萄为将葡萄洗净后,经过超临界二氧化碳萃取法得到的提取物。
实施例3
一种银杏果代餐粉,包括以下重量百分比的成分:
银杏果15%
桑葚1%
青豆5%
豌豆3%
糙米18%
薏米3%
黑豆4%
黑米2%
糯米5%
红豆1%
芸豆1.5%
酸枣仁2%
燕麦12%
葡萄1%
蜂蜜8%
菊花8%
山楂干4%
脱水蔬菜8%
苦荞麦余量。
所述的脱水蔬菜包括西兰花、洋葱和紫甘蓝中的组合。
所述的葡萄为将葡萄洗净后,经过超临界二氧化碳萃取法得到的提取物。
本发明的银杏果代餐粉的使用方法,包括以下步骤:将本品1袋100g倒入杯中,加入320毫升开水,充分搅拌均匀,待其乳化成稠状后(需4分钟)食用;食用后再饮用400毫升水,代替晚餐或中餐。
选择原发性高血压、高血脂、高胆固醇患者200例,平均分为4组,分别摄入实施例1-3或对照组的代餐粉,摄入量为每顿100g,一日两次,连续摄食60天,记录试验开始前和结束后的总胆固醇值,并计算平均值,结果见表1。
表1患者人群的试验情况
开始前总胆固醇值(mmol/L) | 结束后总胆固醇值(mmol/L) | |
实施例1 | 7.65 | 5.13 |
实施例2 | 7.58 | 5.25 |
实施例3 | 7.52 | 5.22 |
对照组 | 7.63 | 7.54 |
经临床测试,本发明的代餐粉,患者连续服用1个月后,可以将患者的总胆固醇值显著降低。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种银杏果代餐粉及其制备方法,其特征在于,包括以下重量百分比的成分:
银杏果 10-15%
桑葚 1-3%
青豆 2-5%
豌豆 3-5%
糙米 12-18%
薏米 3-5%
黑豆 2-4%
黑米 2-5%
糯米 2-5%
红豆 1-3%
芸豆 0.5-1.5%
酸枣仁 2-4%
燕麦 8-12%
葡萄 1-2%
蜂蜜 5-8%
菊花 8-15%
山楂干 4-8%
脱水蔬菜 8-12%
苦荞麦 余量。
2.如权利要求1所述的银杏果代餐粉,其特征在于,包括以下重量百分比的成分:
银杏果 12%
桑葚 1.5%
青豆 2.5%
豌豆 4%
糙米 15%
薏米 3.5%
黑豆 3%
黑米 3%
糯米 4%
红豆 2%
芸豆 1.2%
酸枣仁 3%
燕麦 10%
葡萄 1.5%
蜂蜜 6%
菊花 12%
山楂干 6%
脱水蔬菜 9%
苦荞麦 余量。
3.如权利要求1所述的银杏果代餐粉,其特征在于,包括以下重量百分比的成分:
银杏果 10%
桑葚 3%
青豆 2%
豌豆 5%
糙米 12%
薏米 5%
黑豆 2%
黑米 5%
糯米 2%
红豆 3%
芸豆 0.5%
酸枣仁 4%
燕麦 8%
葡萄 2%
蜂蜜 5%
菊花 15%
山楂干 8%
脱水蔬菜 12%
苦荞麦 余量。
4.如权利要求1所述的银杏果代餐粉,其特征在于,包括以下重量百分比的成分:
银杏果 15%
桑葚 1%
青豆 5%
豌豆 3%
糙米 18%
薏米 3%
黑豆 4%
黑米 2%
糯米 5%
红豆 1%
芸豆 1.5%
酸枣仁 2%
燕麦 12%
葡萄 1%
蜂蜜 8%
菊花 8%
山楂干 4%
脱水蔬菜 8%
苦荞麦 余量。
5.如权利要求1-4任一所述的银杏果代餐粉,其特征在于,所述的脱水蔬菜包括菠菜、西兰花、洋葱、胡萝卜和紫甘蓝中的一种或者多种的组合。
6.如权利要求1-4任一所述的银杏果代餐粉,其特征在于,所述的葡萄为将葡萄洗净后,经过超临界二氧化碳萃取法得到的提取物。
7.如权利要求1-4任一所述的银杏果代餐粉,其特征在于,所述的桑葚、酸枣仁均为中药经过超临界二氧化碳萃取法得到的提取物。
8.一种银杏果代餐粉的制备方法,其特征在于,包括以下步骤:
A、将新鲜的银杏果清洗后去皮;
B、将银杏果和其他原料混合并粉碎后,过80目筛,与水按质量比100:(25-35)搅拌均匀;
C、使用单螺杆挤压机进行粗加工:通过加料系统加料,进入挤压系统,在螺杆挤压下进行膨化;所得膨化物料进入切割系统,依次经过成型压辊压制、切割辊切割,得到粗制代餐粉;
D、所述粗制代餐粉经粉碎、过滤,即可。
9.如权利要求1-7任一所述的银杏果代餐粉,其特征在于,其使用方法,包括以下步骤:将本品1袋100g倒入杯中,加入300-350毫升开水,充分搅拌均匀,待其乳化成稠状后食用;食用后再饮用300-450毫升水,代替晚餐或中餐。
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