CN110663864A - 一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法 - Google Patents
一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法 Download PDFInfo
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- CN110663864A CN110663864A CN201910868423.8A CN201910868423A CN110663864A CN 110663864 A CN110663864 A CN 110663864A CN 201910868423 A CN201910868423 A CN 201910868423A CN 110663864 A CN110663864 A CN 110663864A
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Abstract
本发明公开了一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法。所述一种增强胃肠道健康的大米蛋白营养粉包括下述原料:大米、米肽、大麦、小麦、燕麦、薏米、红枣、莲子、核桃、腰果、松子、榛子份、南瓜子、芝麻、乳粉、低聚果糖、菊粉和维生素;生产工艺为:各原料除杂、破碎、研磨、混合、搅拌均匀,得到混合料,经高压均质、喷雾干燥备用;与米肽(大米蛋白酶解产物)混合均匀后进行超微粉碎、(压片、)包装。所制备的大米蛋白营养粉由多种组分科学配比,口感好,营养均衡,富含蛋白和膳食纤维,平和滋补,具有增强胃肠道健康的功效,适用于幼儿和中老年人群。本发明的生产工艺流程简单,适合大规模自动化生产。
Description
技术领域
本发明属于食品加工生产领域,具体涉及一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法。
背景技术
幼儿处于生长发育不完全阶段,其肠胃内淀粉水解酶、蛋白酶较少,容易导致秘结、腹胀、腹泻等状况。中老年人由于年龄的增长,细胞衰老,肠胃的消化吸收功能会越来越弱,胃肠道疾病频发。因此,开发一种适宜幼儿和中老年人群增强胃肠道健康的食品,市场需求大。
大米,大麦,燕麦,小麦属于谷物,淀粉和膳食纤维含量高。人体消化过程主要是通过α-淀粉酶和葡萄糖苷酶与淀粉分子链上的糖苷键特异性结合并进行水解。高压均质后淀粉分子链中的α-1,4和α-1,6糖苷键发生降解,淀粉的支叉结构受到破坏,淀粉分子量减小,促进支链淀粉的消化率。此外,高压均质的剪切和撞击等机械力的作用还可以诱导淀粉分子重组新的高直链淀粉结构,提高抗消化淀粉含量,抗消化淀粉是一种膳食纤维,部分不被前端小肠消化,在后端小肠、大肠发酵,提高了肠道有益菌数量。谷物中的不溶性膳食纤维促进肠道蠕动而提高消化,可溶性纤维可完全被细菌酵解,酵解后产生的短链脂肪酸如乙酯酸、丙酯酸和丁酯酸均可作为肠道细胞和细菌的能量来源,提高了肠道有益菌数量,促进肠道蠕动,减少胀气,改善便秘。此外,有研究表明高压均质能提高果渣中不溶性膳食纤维对NO2-和重金属Cd2+的吸附能力,增强了不容许膳食纤维清除肠道外源有毒物质的生理功能。菊粉,也是可溶性膳食纤维,是体内双歧杆菌和乳酸菌增殖因子,具有改善肠道微环境的生理功能。超微粉碎技术能整体降低粉末颗粒大小,提高产品溶解性以及消化特性。
大米蛋白,TD值(蛋白质消化率)为82,BV值(蛋白质生物价)为77,PER 值(蛋白质功效比)1.7,与鸡蛋、牛奶等优质动物蛋白相媲美。同时,大米蛋白的氨基酸组成平衡合理,非常接近WHO/FAO推荐的理想模式。但是由于幼儿体内蛋白酶少,中老年人胃肠道功能减弱,对高蛋白食品消化吸收差。利用酶解技术将大米蛋白进行水解成米肽,疏水性基团暴露,提高了营养粉的溶解性,促进了蛋白的消化吸收。此外,已有研究证明酪蛋白酶解物可刺激大鼠肠道粘液分泌,其作用依赖于阿片类受体刺激,人类或其他含牛奶提取肽牛的起源也引起粘液分泌。类似的,大米蛋白水解物能促进粘液的释放,以此保护胃黏膜。
薏米具有健脾利湿、清热排脓等功效。红枣具有滋阴补阳、补血之功效。莲子所含非结晶形生物碱N-9有降血压作用,坚果(腰果、松子、榛子份、南瓜子)能促进生长发育、增强体质、预防疾病,并且对动脉硬化、高血压和冠心病人有益。低聚果糖是肠内双歧杆菌的活化增殖因子,可减少和抑制肠内腐败物质的产生,抑制有害细菌的生长,调节肠道内平衡。
专利(申请号CN 201710522054.8,申请日2017年06月30日)公开了一种含乳铁蛋白的复合蛋白粉营养食品配方,主要由浓缩乳清蛋白(含乳铁蛋白)、全脂乳粉、低聚果糖、低聚半乳糖、聚葡萄糖、牛磺酸、酪蛋白磷酸肽组成,能增强肠胃功能、促进营养物质的吸收利用和促进肠道益生菌增殖功能的作用。但是该营养粉只是简单的将原料共混,并没有利用现有的技术对食品进行充分的加工,提高食品性能。专利(申请号CN 201810200218.X,申请日2018年3月 12日)公开了一种营养粉,包括α-亚麻酸螯合钙-α-亚麻酸微胶囊粉、红海藻粉、维生素D3、α-亚麻酸螯合锌-α-亚麻酸微胶囊粉、刺梨粉和葡萄糖酸锌,是一种钙锌同补的营养粉。但是原料成本较高。
本发明所制备的一种增强胃肠道健康的大米蛋白营养粉科学搭配,营养丰富,口感好,富含蛋白和膳食纤维,平和滋补,具有强胃肠道健康。主要体现在以下几个方面:①利用蛋白酶解技术将大米蛋白结构打开,疏水性基团暴露,提高了未经改性的大米蛋白溶解性,促进粘液的释放,以此保护胃黏膜。②采用高压均质技术提高了支链淀粉消化率,以及抗性淀粉(膳食纤维)的含量。③运用超微粉碎技术降低了食品细度,促进消化。④保证膳食纤维含量,提高了肠道有益菌数量,促进肠道蠕动,减少胀气,改善便秘。⑤添加了薏米、红枣、莲子、菊粉、维生素以及坚果等,提高了营养价值。
发明内容
本发明的目的是提供一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法。本产品以谷物为主要成分,强化蛋白质量。综合运用现代营养学原理,强化微量营养素,进一步改进谷物营养粉配方,通过蛋白酶解技术、高压均质、以及超微粉碎技术提高产品口感,增强胃肠道健康,满足幼儿和中老年人群的需求。
为了实现上述发明目的,本发明的大米蛋白营养粉(片)以谷物为主,配方中各原料的重量配比为优选如下:大米25份、米肽25份、大麦10份、小麦10 份、燕麦10份、薏米3.6份、红枣3.6份、莲子3.6份、、核桃0.7份、腰果0.7 份、松子0.7份、榛子0.7份、南瓜子0.7份、芝麻2份、乳粉2份、低聚果糖2 份、菊粉1份、维生素0.5份。
所述的大米蛋白营养粉(片)的生产工艺步骤如下:
(1)磨粉;取新鲜大米、大麦、小麦、燕麦、薏米、红枣、莲子、核桃、腰果、松子、榛子份、南瓜子和芝麻研磨成粉状。
(2)混匀调质:像上述原料粉加入乳粉和低聚果糖,加水经胶体磨混合均匀,得到拌合料;
(3)高压均质:均质压力(140-150MPa),时间20-25min,得到均质浆料;
(4)喷雾干燥:干燥温度为140-150℃,干燥时间15-20s;
(5)将大米蛋白溶解于水中得到质量分数为5%的蛋白溶液,用1mol/L NaOH 溶液调节蛋白溶液pH值到8.0,在50℃下加入大米蛋白含量0.5%的胰酶进行酶解,酶解60min后在90℃灭酶处理10min,经过离心、喷雾干燥得到米肽;
(6)超微粉碎:与米肽20份、维生素0.5份、菊粉1份一起进行超微粉碎成营养粉;
(7)压片及干燥:将上述粉状压片;
(8)包装:粉状包装与片状包装。
本发明的有益效果:
本发明所制备的一种增强胃肠道健康的大米蛋白营养粉(片)由多种组分科学搭配,营养丰富,口感好,富含蛋白和膳食纤维,平和滋补,具有增强胃肠道健康的作用。主要体现在以下几个方面:
(1)利用蛋白酶解技术将大米蛋白结构打开,疏水性基团暴露,提高了未经改性的大米蛋白溶解性,促进粘液的释放,以此保护胃黏膜。
(2)采用高压均质技术提高了支链淀粉消化率,以及抗性淀粉(膳食纤维)的含量。
(3)运用超微粉碎技术降低了食品细度,促进消化。
(4)保证膳食纤维含量,提高了肠道有益菌数量,促进肠道蠕动,减少胀气,改善便秘。
(5)添加了薏米、红枣、莲子、菊粉、维生素以及坚果等,提高了营养价值。
附图说明
图1是本发明的大米蛋白营养粉(片)的生产工艺流程图;
具体实施方式
实施例1
一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法,步骤如下:
(1)磨粉:取大米50份、大麦10份、小麦10份、燕麦10份、薏米1份、莲子1份、红枣1份、核桃0.1份、腰果0.1份、松子0.1份、榛子0.1份、南瓜子0.1份、芝麻1份。将上述原料研磨成粉状;
(2)混匀调质:像上述原料粉加入乳粉1份和低聚果糖1份,加水经胶体磨混合均匀;
(3)高压均质:均质压力(140-150MPa),时间20-25min,得到均质浆料;
(4)喷雾干燥:干燥温度为140-150℃,干燥时间15-20s;
(5)将大米蛋白溶解于水中得到质量分数为5%的蛋白溶液,用1mol/L NaOH 溶液调节蛋白溶液pH值到8.0,在50℃下加入大米蛋白含量0.5%的胰酶进行酶解,酶解60min后在90℃灭酶处理10min,经过离心、喷雾干燥得到米肽;
(6)超微粉碎:与米肽10份、菊粉1份和维生素0.1份一起进行超微粉碎成营养粉;
(7)包装:粉状包装。
实施例2
一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法,步骤如下:
(1)磨粉:大米30份、大麦5份、小麦5份、燕麦5份、薏米5份、莲子 5份、红枣5份、核桃2份、腰果2份、松子2份、榛子2份、南瓜子2份、芝麻2份、乳粉、菊粉2份、维生素2份、食用盐、低聚果糖份,研磨成粉状;
(2)混匀调质:像上述原料粉加入乳粉2份和低聚果糖2份,加水经胶体磨混合均匀;
(3)高压均质:均质压力(140-150MPa),时间20-25min,得到均质浆料;
(4)喷雾干燥:干燥温度为140-150℃,干燥时间15-20s;
(5)将大米蛋白溶解于水中得到质量分数为5%的蛋白溶液,用1mol/L NaOH溶液调节蛋白溶液pH值到8.0,在50℃下加入大米蛋白含量0.5%的胰酶进行酶解,酶解60min后在90℃灭酶处理10min,经过离心、喷雾干燥得到米肽;
(6)超微粉碎:与米肽20份、维生素0.5份、菊粉1份一起进行超微粉碎成营养粉;
(7)压片及干燥:将上述粉状压片;
(8)包装:片状包装。
实施例3
一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法,步骤如下:
(1)磨粉:大米25份、大麦10份、小麦10份、燕麦10份、薏米3.6份、红枣3.6份、莲子3.6份、核桃0.7份、腰果0.7份、松子0.7份、榛子0.7份、南瓜子0.7份、芝麻2份、乳粉2份、研磨成粉状;
(2)混匀调质:像上述原料粉加入乳粉2份和低聚果糖3份,加水经胶体磨混合均匀;
(3)高压均质:均质压力(140-150MPa),时间20-25min,得到均质浆料;
(4)喷雾干燥:干燥温度为140-150℃,干燥时间15-20s;
(5)将大米蛋白溶解于水中得到质量分数为5%的蛋白溶液,用1mol/L NaOH溶液调节蛋白溶液pH值到8.0,在50℃下加入大米蛋白含量0.5%的胰酶进行酶解,酶解60min后在90℃灭酶处理10min,经过离心、喷雾干燥得到米肽;
(6)超微粉碎:与米肽25份、维生素0.5份、菊粉1份一起进行超微粉碎成营养粉;
(7)包装:粉状包装。
实施例4
一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法,步骤如下:
(1)磨粉:取新大米10份、大麦10份、小麦10份、燕麦20份、薏米3 份、莲子3份、红枣3份、核桃0.5份、腰果0.5份、松子0.5份、榛子0.5份、南瓜子0.5份、芝麻3份研磨成粉状;
(2)混匀调质:像上述原料粉加入、乳粉3份和低聚果糖5份,加水经胶体磨混合均匀;
(3)高压均质:均质压力(140-150MPa),时间20-25min,得到均质浆料;
(4)喷雾干燥:干燥温度为140-150℃,干燥时间15-20s;
(5)将大米蛋白溶解于水中得到质量分数为5%的蛋白溶液,用1mol/L NaOH溶液调节蛋白溶液pH值到8.0,在50℃下加入大米蛋白含量0.5%的胰酶进行酶解,酶解60min后在90℃灭酶处理10min,经过离心、喷雾干燥得到米肽;
(6)超微粉碎:与米肽30份、维生素2份、菊粉3份一起进行超微粉碎成营养粉;
(7)压片及干燥:将上述粉状压片;
(8)包装:片状包装。
Claims (3)
1.一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法,其特征在于配方中各原料的重量配比如下:大米10-50份、米肽10-30份、大麦5-20份、小麦5-20份、燕麦5-20份、薏米1-5份、莲子1-5份、红枣1-5份、核桃0.1-5份、腰果0.1-5份、松子0.1-5份、榛子0.1-5份、南瓜子0.1-5份、芝麻1-3份、乳粉1-5份、低聚果糖1-5份、菊粉1-3份、维生素0.1-2份。
2.根据权利要求1所述的一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法,其特征在于配方中各原料的重量配比如下:大米25份、米肽25份、大麦10份、小麦10份、燕麦10份、薏米3.6份、红枣3.6份、莲子3.6份、、核桃0.7份、腰果0.7份、松子0.7份、榛子0.7份、南瓜子0.7份、芝麻2份、乳粉2份、低聚果糖2份、菊粉1份、维生素0.5份。
3.根据权利要求1所述的一种增强胃肠道健康的大米蛋白营养粉(片)及其生产方法,其特征在于包括以下生产工序:
(1)磨粉:取新鲜大米、大麦、小麦、燕麦、薏米、红枣、莲子、核桃、腰果、松子、榛子、南瓜子和芝麻研磨成粉状。
(2)混匀调质:像上述原料粉加入乳粉和低聚果糖,加水经胶体磨混合均匀;
(3)高压均质:均质压力(140-150MPa),时间20-25min,得到均质浆料;
(4)喷雾干燥:干燥温度为140-150℃,干燥时间15-20s;
(5)将大米蛋白溶解于水中得到质量分数为5%的蛋白溶液,用1mol/LNaOH溶液调节蛋白溶液pH值到8.0,在50℃下加入大米蛋白含量0.5%的胰酶进行酶解,酶解60min后在90℃灭酶处理10min,经过离心、喷雾干燥得到米肽。
(6)超微粉碎:与米肽、维生素、菊粉一起超微粉碎成营养粉;
(7)压片及干燥:将上述粉状压片;
(8)包装:粉状包装与片状包装。
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