CN110771877A - Sea-buckthorn nutritional meal replacement powder, preparation method and application - Google Patents
Sea-buckthorn nutritional meal replacement powder, preparation method and application Download PDFInfo
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- CN110771877A CN110771877A CN201911075129.8A CN201911075129A CN110771877A CN 110771877 A CN110771877 A CN 110771877A CN 201911075129 A CN201911075129 A CN 201911075129A CN 110771877 A CN110771877 A CN 110771877A
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- powder
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- buckthorn
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses sea-buckthorn nutritional meal replacement powder, a preparation method and application, and relates to the technical field of food preparation. The sea-buckthorn nutritional meal replacement powder comprises the following components in parts by weight: 30-60 parts of seabuckthorn fruit powder, 30-150 parts of red bean powder, 30-150 parts of coix seed rice powder and 15-70 parts of auxiliary materials; the auxiliary materials comprise the following components in parts by weight: 0.3-0.7 part of stevioside, 3-15 parts of erythritol, 10-50 parts of inulin and 3-7 parts of konjac flour. The sea-buckthorn nutritional meal replacement powder provided by the invention contains more nutritional ingredients such as crude protein, biotin, vitamin C and flavone, has low crude fat content, has the advantages of high nutritional value, good taste and wide suitable crowd, and can achieve the double effects of slimming and satiety.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to sea-buckthorn nutritional meal replacement powder, a preparation method and application.
Background
In recent years, the overweight and obesity rate of China is in a rapid rising trend and tends to be younger. Overweight and obesity are significant risk factors for developing non-infectious diseases, such as cardiovascular disease, diabetes and cancer, which are severely life-threatening to the patient. The meal replacement diet is used as a novel nutritional therapy for treating obesity, and is widely applied clinically because the meal replacement diet can limit energy intake and balance nutrition. The meal replacement (also called meal replacement and meal replacement food) is the food for replacing part or all dinners as the name suggests, and common meal replacement forms comprise meal replacement powder, meal replacement bars, meal replacement milkshakes, meal replacement porridge and the like. The meal replacement can quickly and conveniently provide a large amount of various nutrient substances for the human body, and has the characteristics of high fiber, low calorie, easy satiety and the like. Such as fresh flower pie produced by using konjak as raw material, and coarse cereal powder obtained by grinding coarse cereals.
At present, no product for replacing meal with phytobiotin fat reduction is available.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide the sea-buckthorn nutritional meal replacement powder, the preparation method and the application to improve the technical problems.
The invention is realized by the following steps:
the sea-buckthorn nutritional meal replacement powder comprises the following components in parts by weight: 30-60 parts of seabuckthorn fruit powder, 30-150 parts of red bean powder, 30-150 parts of coix seed rice powder and 15-70 parts of auxiliary materials;
the auxiliary materials comprise the following components in parts by weight: 0.3-0.7 part of stevioside, 3-13 parts of erythritol, 10-50 parts of inulin and 3-7 parts of konjac flour.
The sea-buckthorn nutritional meal replacement powder comprises the following components in parts by weight: 30-50 parts of sea-buckthorn fruit powder, 60-150 parts of red bean powder, 30-120 parts of coix seed rice powder and 20-58 parts of auxiliary materials;
the auxiliary materials comprise the following components in parts by weight: 0.4-0.6 part of stevioside, 6-12 parts of erythritol, 20-40 parts of inulin and 4-6 parts of konjac flour.
The sea-buckthorn nutritional meal replacement powder comprises the following components in parts by weight: 30 parts of seabuckthorn fruit powder, 88.9 parts of small red bean powder, 60 parts of coix seed rice powder, 0.5 part of stevioside, 10.1 parts of erythritol, 30 parts of inulin and 4.9 parts of konjac powder.
Red bean, also known as phaseolus calcaratus, phaseolus angularis and vermilion bean, is a mature seed of leguminous annual semi-wound herbaceous plant phaseolus calcaratus. The small red bean is rich in nutrition, contains protein, dietary fiber, saponin, polyphenol, tannin and the like, has the effects of promoting urination, relaxing bowels, reducing cholesterol and the like, and is popular with the public.
The coix seed, also called coix seed, is rich in various medicinal components such as coix seed ester, coix seed polysaccharide, coix seed alcohol, coixol, specific triterpenoids and the like, so that the coix seed tea has the effects of diminishing inflammation, resisting allergy, reducing blood pressure and blood fat, slimming, whitening and the like. The coix seed has high nutritive value, and contains protein, fat, carbohydrate, crude fiber, mineral calcium, phosphorus, ferrum, vitamin B1, vitamin B2, nicotinic acid, starch, leucine, arginine, lysine, tyrosine, fatty acid, coix seed ester, coix seed oil, sitosterol, alkaloid and other nutritional ingredients and eight amino acids essential to human body. Wherein the contents of protein, fat and vitamin B1 are far higher than that of rice.
The fructus Hippophae is fruit of Hippophae rhamnoides (Hippophae rhamnoides L.) of Hippophae of Elaeagnaceae, also called Hippophae Rhamnoides and Hippophae Rhamnoides. Seabuckthorn is a small berry plant, deciduous shrub or small arbor. The sea buckthorn fruit is rich in vitamins, and in addition, the fruit also contains nutrient substances such as flavonoid compounds, triterpenes, organic acids, polysaccharides, pigments, tryptamine, volatile oil, proteins and the like. The seabuckthorn seeds are rich in vitamins, lipids, saccharides, amino acids, volatile oil, procyanidine, flavonoids compounds, trace elements and other nutritional ingredients. The fructus Hippophae pomace and seed meal are rich in protein, nitrogen-free extract, saccharide, lipid, pigment, volatile oil, amino acids, procyanidine, phospholipid, etc., wherein the protein content is about 20%. The content of organic acid in the sea buckthorn fruit is rich, the content is as high as 215.83mg/L, the sea buckthorn fruit powder is sour in taste, and the characteristic smell is not pleasant.
The seabuckthorn fruit powder in the formula of the invention contains biotin which is also called vitamin H and coenzyme R, is water-soluble vitamin and also belongs to vitamin B group, B7. It is an essential substance for synthesizing vitamin C, is an indispensable substance for normal metabolism of fat and protein, and is a nutrient necessary for maintaining the natural growth, development and normal function health of animals. Biotin can promote the decomposition of fat and carbohydrate, so that the fat and carbohydrate are converted into energy required by human activities in an accelerated way; if the amount of biotin in the body is insufficient, fat accumulates in the body and causes obesity. Therefore, the seabuckthorn fruit powder can be used for losing weight and slimming.
Stevioside is stable in acid and salt solutions and has stable properties at room temperature. Is easily dissolved in water, can quickly absorb moisture in the air, and has the solubility of over 40 percent at room temperature. Stevioside is used together with citric acid or glycine, so that the taste is good; it can be mixed with sucrose, fructose, and other sweeteners to obtain good taste. The product is not absorbed after being eaten, does not generate heat energy, and is a good natural sweetener for patients with diabetes and obesity.
Inulin, also known as inulin, is a natural soluble dietary fiber, has the effects of reducing blood fat and blood pressure, and is widely applied to cereal food. The short-chain inulin contains more monosaccharide and disaccharide, the sweetness of the short-chain inulin is about 30-50% of that of cane sugar, the common inulin is slightly sweet and about 10% of that of the cane sugar, and the long-chain inulin has almost no sweetness. Inulin can lower blood sugar level and reduce blood sugar concentration.
Erythritol is a newly developed 4-carbon sugar alcohol, can be prepared by fermentation of glucose, is a white crystalline powder, has a refreshing sweet taste, is less likely to absorb moisture, is stable at high temperatures, is stable in a wide PH range, has a mild refreshing feeling when dissolved in the mouth, and is suitable for various foods.
The konjak contains rich carbohydrate, has low calorie, higher protein content than potatoes and sweet potatoes, rich trace elements, vitamin A, vitamin B and the like, particularly rich glucomannan, and has the effects of losing weight, reducing blood pressure, reducing blood sugar, expelling toxin, relaxing bowels, preventing cancer, supplementing calcium and the like.
The formula of the meal replacement powder is obtained through single factor experiments, Plackett-Burman factor screening experiments, steepest climbing experiments and Box-Behnken experiments in combination with sensory evaluation optimization, and the sensory evaluation of the meal replacement powder in the formula is (91.0 +/-0.6). The obtained product is palatable after being mixed with hot water, and is rich in nutritional ingredients such as protein, biotin, vitamin C, flavone and the like.
A method for preparing nutritional food powder from fructus Hippophae comprises mixing fructus Hippophae powder, semen Phaseoli powder, Coicis semen powder, stevioside, erythritol, inulin and rhizoma Amorphophalli powder. The sea-buckthorn nutritional meal replacement powder provided by the invention is simple in preparation method, convenient to store and transport and easy for industrial production.
In a preferred embodiment of the invention, the preparation method further comprises the preparation of small red bean powder and coix seed rice powder, and the preparation method of the small red bean powder and the coix seed rice powder comprises the steps of baking and crushing the raw materials of small red beans and coix seed, and sieving the crushed small red beans and coix seed rice powder by a sieve of 80-100 meshes to obtain the small red bean powder and the coix seed rice powder.
When the baking is finished, the red bean is dark red, and the coix seed is yellow and white.
In the preferred embodiment of the present invention, the baking temperature is 140-.
The baking temperature and the baking time can meet the requirements of baking and dehydrating the small red beans and the coix seeds and can also prevent the phenomena of over-baking or scorching.
In a preferred embodiment of the present invention, the preparation method further comprises a step of pretreating the seabuckthorn fruit powder, wherein the step of pretreating the seabuckthorn fruit powder comprises mixing the seabuckthorn fruit powder with a powder auxiliary agent and then crushing the mixture;
preferably, the powder auxiliary agent accounts for 1-1.5% of the mass of the seabuckthorn fruit powder;
preferably, the powder auxiliary agent is aerosil.
The powder auxiliary agent is used for preventing the seabuckthorn fruit powder from hardening or agglomerating, and the micro-powder silica gel is used as an anticaking agent so as to ensure the quality and the taste of a finished product of the subsequent meal replacement powder.
In a preferred embodiment of the invention, the preparation method comprises the steps of crushing and mixing stevioside, erythritol, inulin, konjac powder and seabuckthorn fruit powder, and sieving the mixture with a sieve of 80-100 meshes;
preferably, the number of pulverization is 2 to 3.
Large-particle impurities are removed through a sieve of 80-100 meshes, so that the meal replacement powder is favorably controlled to have good uniformity.
In a preferred embodiment of the present invention, the above method further comprises drying, granulating and packaging the mixed materials. The package also includes an inner package and an outer package.
Application of fructus Hippophae nutritional meal replacement powder or the above prepared fructus Hippophae nutritional meal replacement powder in biscuit instant powder, jelly, chocolate or milk tea is provided. In other embodiments, the sea-buckthorn nutritional meal replacement powder can be added into biscuits, instant powder, jelly, chocolate or milk tea, so that weight reduction and satiety are realized.
The invention has the following beneficial effects:
the sea-buckthorn nutritional meal replacement powder provided by the invention contains more nutritional ingredients such as crude protein, biotin, vitamin C and flavone, has low crude fat content, has the advantages of high nutritional value, good taste and wide suitable crowd, and can achieve the double effects of slimming and satiety. The invention also provides a preparation method and application of the sea-buckthorn nutritional meal replacement powder, the preparation process is simple, and the finished product is easy to store and transport and is beneficial to large-scale industrial production.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a flow chart of the preparation of the nutritional food replacement powder of seabuckthorn according to example 1;
FIG. 2 is a graph showing the effect of the addition amount of small red bean powder on the sensory score of meal replacement powder in Experimental example 1;
FIG. 3 is a graph showing the effect of the addition of Coix seed flour on sensory evaluation of meal replacement flour in Experimental example 1;
FIG. 4 is a graph showing the effect of the addition amount of seabuckthorn fruit powder on sensory evaluation of meal replacement powder in Experimental example 1;
FIG. 5 is a graph showing the effect of stevioside addition on sensory evaluation of meal replacement powder in Experimental example 1;
FIG. 6 is a graph showing the effect of erythritol addition amount on sensory meal replacement powder scores in Experimental example 1;
FIG. 7 is a graph showing the effect of inulin addition amount on sensory meal replacement powder score in Experimental example 1;
FIG. 8 is a graph showing the effect of the addition amount of konjac flour on sensory evaluation of meal replacement flour in Experimental example 1;
FIG. 9 is a graph showing the significance of each factor in the Plackett-Burman test in Experimental example 2;
FIG. 10 is a graph of the viscosity of meal replacement powders at different temperatures.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a preparation method of sea buckthorn nutritional meal replacement powder, which is shown by referring to a flow chart of fig. 1 and comprises the following steps:
(1) cleaning semen Phaseoli and Coicis semen, and air drying; and baking the aired small red beans and coix seeds. The baking method specifically comprises the following steps: spreading semen Phaseoli and Coicis semen respectively on baking tray, placing into oven, baking at 150 deg.C for 25min until semen Phaseoli is dark red and Coicis semen is yellow white.
(2) Adding micro silica gel powder accounting for 1.5% of the mass of the sea buckthorn fruit powder into the sea buckthorn fruit powder, mixing the sea buckthorn fruit powder, the micro silica gel powder, erythritol, stevioside, inulin and konjac powder with the small red beans and the coix seeds baked in the step (1), crushing twice for 10s each time by using an FW-100 high-speed universal crusher, then sieving by a 100-mesh sieve, mixing uniformly, drying, granulating, and finally packaging to obtain the finished product. In other embodiments, the ingredients in each formula can be independently crushed to prepare powder, and finally, the powder is mixed and blended according to the required addition amount, dried and granulated to obtain the meal replacement powder finished product.
Experimental example 1
The experimental example carries out a single-factor experiment of a meal replacement powder formula, the experimental example is red bean powder (12g), coix seed rice powder (6g), sea buckthorn fruit powder (4g), stevioside (0.05g), erythritol (9g), inulin (3g) and konjac flour (0.5g), the addition amount of the red bean powder is set as a single-factor variable in comparative example 1, the addition amounts of other components are the same as those in the experimental example, the addition amount of the coix seed rice powder is set as a single-factor variable in comparative example 2, the addition amounts of other components are the same as those in the experimental example, the addition amount of the sea buckthorn fruit powder is set as a single-factor variable in comparative example 3, the addition amounts of other components are the same as those in the experimental example, the addition amount of stevioside is set as a single-factor variable in comparative example 4, the addition amounts of other components are the same as those in the experimental example, the addition amount of the erythritol is set as a single-factor in comparative, the amounts of the other components added were the same as those in the present experimental example, the amount of inulin added was set to be a one-factor variable in comparative example 6, the amount of the other components added was the same as that in the present experimental example, the amount of konjac flour added was set to be a one-factor variable in comparative example 7, and the amount of the other components added was the same as that in the present experimental example.
According to experimental results, the sensory quality of the meal replacement powder added with the red bean powder (12g), the coix seed powder (6g), the sea-buckthorn fruit powder (4g), the stevioside (0.05g), the erythritol (9g), the inulin (3-4g) and the konjac powder (0.5g) is optimal, and the sensory quality of the meal replacement powder added in a comparative example is poor.
The sensory evaluation standard of the sea buckthorn nutritional meal replacement powder is shown in the table 1.
TABLE 1 sensory evaluation standard for nutritional seabuckthorn meal replacement powder
The results of the effect of the addition amount of the small red bean powder on the sensory score of the meal replacement powder are shown in fig. 2, and it can be seen from fig. 2 that the sensory score of the meal replacement powder tends to increase first and then decrease as the addition amount of the small red bean powder increases, and when the addition amount of the small red bean powder is 12g in the experimental example, the sensory score of the meal replacement powder reaches the highest. Analysis shows that the red bean powder has high starch content, so that the meal replacement powder can be kept stable and not delaminated after being mixed with water due to the addition of the red bean powder, is rich in pleasant red bean fragrance, and can adjust the pungent smell of the sea buckthorn to a certain degree, so that the sensory score is in an increasing trend when the adding amount is 3-12g, but the meal replacement powder is easy to agglomerate after excessive addition, and the sensory score is reduced.
The results of the effect of the addition amount of the coix seed flour on the sensory score of the meal replacement flour are shown in fig. 3, and it can be seen from fig. 3 that as the addition amount of the coix seed flour increases, the sensory score of the meal replacement flour increases first and then decreases. When the addition amount of the coix seed powder is 6g, the sensory score reaches the highest value. Through analysis, the taste of the meal replacement powder can be improved by a small amount of coix seed rice flour particles, and the meal replacement powder becomes rough in taste and has a gritty feeling, so that the sensory score is reduced.
The influence result of the addition amount of the seabuckthorn fruit powder on the sensory score of the meal replacement powder is shown in fig. 4, and as can be seen from fig. 4, when the addition amount of the seabuckthorn fruit powder is 3-4g, the sensory score is continuously increased, and the sensory score is highest when the addition amount is 4 g. When the addition amount of the seabuckthorn fruit powder is more than 4g, the sensory score of the meal replacement powder begins to drop sharply, because the overall flavor of the meal replacement powder is deteriorated due to excessive seabuckthorn fruit powder.
The results of the effect of the stevioside addition on the sensory score of the meal replacement powder are shown in fig. 5, and it can be seen from fig. 5 that the sensory score of the meal replacement powder increases first and then decreases with the increasing stevioside addition, and reaches the highest value when the addition is 0.05 g. The reason is that the sweetness of stevioside is 300-450 times that of cane sugar, and the stevioside tastes bitter and astringent slightly. The appropriate amount of stevioside can increase the sweet taste of the meal replacement powder, so that the meal replacement powder is sweet and sour and delicious; however, excessive stevioside not only makes the meal replacement powder too sweet in taste, but also makes the meal replacement powder bitter and astringent, and leads to reduction of sensory scores.
The results of the effect of erythritol addition amount on the sensory score of meal replacement powders are shown in fig. 6, and it can be seen from fig. 6 that as the erythritol addition amount increases, the sensory score of meal replacement powders increases first and then decreases, and reaches the highest value when the erythritol addition amount is 0.9 g. This is because erythritol is also a natural, low-sugar sweetener, which has less sweetness than sucrose, but its pure and refreshing sweetness can mask the bitterness, and thus it can be combined with steviol glycosides, but the excess erythritol can make the meal replacement powder too sweet.
The influence result of the addition amount of the inulin on the sensory score of the meal replacement powder is shown in fig. 7, and as can be seen from fig. 7, when the addition amount of the inulin is 1-3 g, the sensory score of the meal replacement powder is continuously improved because the inulin increases the solubility of the meal replacement powder; the sensory score is basically unchanged by continuously increasing the adding amount of the inulin, which is related to that the sweet and sour taste of the meal replacement powder is not influenced by the extremely low sweetness of the inulin.
The results of the effect of the added amount of konjac flour on the sensory score of the meal replacement flour are shown in fig. 8, and it can be seen from fig. 8 that the sensory score of the meal replacement flour tends to increase first and then decrease as the added amount of konjac flour increases. This is because konjac flour contains Konjac Glucomannan (KGM), has good emulsifiability, thickening property, and the like, and is also a dietary fiber. The konjac flour is used as an ingredient of the meal replacement powder, so that the stability and the emulsibility of the meal replacement powder can be improved, the consistency of the meal replacement powder is proper, and the taste is fine.
Experimental example 2
The experimental example provides a Plackett-Burman factor screening test for meal replacement powder formula. According to the single-factor experiment result in the experimental example 1, the adding amounts of the red bean powder, the coix seed powder, the seabuckthorn fruit powder, the stevioside, the erythritol, the inulin and the konjac powder are examined, and the influence of 7 factors on the sensory quality of the meal replacement powder is significant. And (3) performing Plackett-Burman test Design and data processing by using Design-Expert 10.0.3 software, and determining factors with obvious influence according to test results.
Table 2 shows the design and results of a Plackett-Burman factor screening test for meal replacement powder formula, and a total of 12 groups of 7 factors are tested by taking sensory scores as indexes. The significance ranking chart of each factor in the Plackett-Burman test is shown in fig. 9, and the first 3 factors in the significance ranking of the differences are the added amount of konjac flour, the added amount of red bean flour and the added amount of erythritol. Fixing the addition amount of the coix seed rice flour to be 6g, the addition amount of the seabuckthorn fruit powder to be 3g, the addition amount of stevioside to be 0.05g and the addition amount of inulin to be 3g, designing the climbing direction and step length of significant factors, and completing the steepest climbing test. The influence of the addition amount of the konjac flour on the sensory quality of the meal replacement powder is extremely obvious (p is less than 0.01), the influence of the addition amount of the small red bean powder and the addition amount of the erythritol on the sensory quality of the meal replacement powder is obvious (p is less than 0.05), the addition amount of the konjac flour and the addition amount of the small red bean powder show negative correlation, and the addition amount of the erythritol shows positive correlation.
TABLE 2 Plackett-Burman test design and results
Experimental example 3
This experiment provides the steepest hill climbing test of the significant factor. In order to enable the significant factor value determined by the Plackett-Burman test to approach the optimal region, the steepest climbing test is carried out, and therefore a response surface fitting equation is established. And according to a first-order fitting equation, designing the climbing direction and the step length of the significant factors, and completing the steepest climbing test. And selecting a test treatment group with the highest sensory score according to the test result, wherein the factor values corresponding to the treatment group are used as the '0 level' when the Box-Behnken optimization test is carried out.
As can be seen from table 3, the group 2 meal replacement powders had the highest sensory score, with a score of 90.5. Therefore, the "0 level" of the response surface optimization test factor selects the 2 nd test treatment, namely, the small red bean powder adding amount of 10g, the erythritol adding amount of 1.0g and the konjac powder adding amount of 0.5g, and the basic selection covers the step size of the suboptimal level, namely, the 3 rd test treatment, and the "-1" and "1" levels are calculated from the zero level numerical value. And constructing the design level of the Box-Behnken optimization test.
TABLE 3 design and results of steepest climb test
Experimental example 4
According to the significant factors determined by the Plackett-Burman test and the 0 level of each significant factor determined by the steepest climbing test, the-1 level and the 1 level are calculated according to the step length. A response surface test is designed by adopting a Box-Behnken test design principle, sensory scores are taken as response values, and the formula of the meal replacement powder is further optimized.
The results of meal replacement powder formulation optimization tests are shown in table 4.
TABLE 4 Box-Behnken test results Secondary regression analysis of variance
Note: ﹡ ﹡ represents the difference is very significant, p <0.01
Performing multiple regression fitting on the test result of the table 4 by using Design-Expert 10.0.3 software, wherein the multiple quadratic regression equation of the sensory score (Y) of the meal replacement powder obtained by fitting is as follows, wherein Y is +90.34-3.30X
1+2.39X
2－0.89X
3+0.87X
1X
2－0.23X
1X
2+1.00X
2X
3－2.85X
1 2－6.82X
2 2－5.72X
3 2
The regression model and its coefficients were tested for significance and the results are shown in table 4. As can be seen from table 4, it is,the F value of the model is 38.91, p is less than 0.01, which shows that the model is very obvious, can better describe the real relation between each factor and the response value, and can determine the optimal formula of the meal replacement powder by using the regression equation. The mismatch terms were not significant at the 0.05 level (p ═ 0.0552), indicating that the residuals were all due to random errors. Model correction decision coefficient R
Adj 20.9552, the demonstration model is able to account for changes in 95.52% response values; the coefficient of the model is R
20.9804, the model is better fit to the real world and is suitable for the prediction of the optimized formula in the experiment. Wherein a first order term X is simulated
1、X
2And simulating a quadratic term X
1 2、X
2 2、X
3 2The influence on the sensory score of the meal replacement powder reaches an extremely remarkable level, and the influence of other items is not remarkable, which indicates that 3 factors have independent influence.
The sensory quality is optimized through an optimization program module of software, the results are that the adding amount of small red bean powder is 8.886g, the adding amount of erythritol is 1.0135g, the adding amount of konjac flour is 0.4945g, and the model prediction sensory score can reach 91.2 points. Considering the feasibility of actual production operation, the addition amount of the raw material powder is corrected to be 8.89g of small red bean powder, 1.01g of erythritol and 0.49g of konjac powder. The optimized addition amount is adopted to carry out 3 times of repeated tests, and the actual sensory score of the meal replacement powder is 91.0 +/-0.6, which is basically consistent with the predicted value.
Experimental example 5
This example was conducted to measure the viscosity of meal replacement powders. 40g of meal replacement powder is poured into a 250mL cup and is mixed with 160mL of purified water at about 70 ℃ to form a pasty liquid with the mass fraction of 20%. The viscosity is measured by adopting an SNB-1 digital viscometer under the conditions of SP:3 rotor, 6r/min, constant temperature of 25 ℃, 50 ℃ and 70 ℃.
FIG. 10 is a graph of the viscosity of meal replacement powders at 6r/min at various temperatures. As can be seen from FIG. 10, the viscosity of the meal replacement powder increases rapidly within 0-15 min and becomes gentle within 15-30 min.
On one hand, starch granules absorb water and swell, the starch gelatinization degree begins to rise, and the starch gelatinization degree tends to be gentle to a certain degree; on the other hand, the konjac flour absorbs a large amount of water during swelling so that the viscosity is increased, the gel strength is not increased any more when the water content is insufficient, and the viscosity tends to be stable. Comparing the three curves in fig. 10, the meal replacement powder viscosity decreased with increasing temperature.
Experimental example 6
In this example, the nutritional ingredients of meal replacement powder were measured.
The moisture content is measured by direct drying method of GB 5009.3-2016; the crude protein is determined by GB 5009.5-2016 Kjeldahl method; the crude fat is determined by the method of Soxhlet extraction of GB 5009.6-2016; ascorbic acid is determined by reference to GB 5009.86-20162, 6-dichloroindophenol titration method; the flavone is determined by referring to DB 13/T385-1998 determination of total flavone (rutin) in food.
The measurement results refer to table 5, and it can be seen from table 5 that compared with a commercial red bean and coix seed powder in a "fiber mill", the nutritional sea-buckthorn meal replacement powder contains more nutritional ingredients such as crude protein, vitamin C and flavone, has a lower content of crude fat and is rich in biotin, which indicates that the meal replacement powder has an extremely high nutritional value, can be used for losing weight and slimming, and is suitable for people of all ages.
Table 5 main ingredients of meal powder
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The sea-buckthorn nutritional meal replacement powder is characterized by comprising the following components in parts by weight: 30-60 parts of seabuckthorn fruit powder, 30-150 parts of red bean powder, 30-150 parts of coix seed rice powder and 15-70 parts of auxiliary materials;
the auxiliary materials comprise the following components in parts by weight: 0.3-0.7 part of stevioside, 3-13 parts of erythritol, 10-50 parts of inulin and 3-7 parts of konjac flour.
2. The sea buckthorn nutritional meal replacement powder of claim 1, characterized by comprising the following ingredients in parts by weight: 30-50 parts of sea-buckthorn fruit powder, 60-150 parts of red bean powder, 30-120 parts of coix seed rice powder and 20-58 parts of auxiliary materials;
the auxiliary materials comprise the following components in parts by weight: 0.4-0.6 part of stevioside, 6-12 parts of erythritol, 20-40 parts of inulin and 4-6 parts of konjac flour.
3. The sea buckthorn nutritional meal replacement powder of claim 1, characterized by comprising the following ingredients in parts by weight: 30 parts of seabuckthorn fruit powder, 88.9 parts of small red bean powder, 60 parts of coix seed rice powder, 0.5 part of stevioside, 10.1 parts of erythritol, 30 parts of inulin and 4.9 parts of konjac powder.
4. A method for preparing the nutritional meal replacement powder of hippophae rhamnoides as claimed in any one of claims 1 to 3, comprising mixing hippophae rhamnoides fruit powder, red bean powder, coix seed powder, stevioside, erythritol, inulin and konjac powder.
5. The method of claim 4, further comprising preparing small red bean flour and coix seed flour, wherein the small red bean flour and coix seed flour are prepared by baking the raw materials small red bean and coix seed flour, pulverizing, and sieving with 80-100 mesh sieve.
6. The method as claimed in claim 5, wherein the baking temperature is 140-150 ℃ and the baking time is 15-25 min.
7. The preparation method according to claim 4, further comprising a pretreatment of the seabuckthorn fruit powder, wherein the pretreatment of the seabuckthorn fruit powder comprises mixing the seabuckthorn fruit powder with a powder aid and then crushing the mixture;
preferably, the powder auxiliary agent accounts for 1-1.5% of the mass of the seabuckthorn fruit powder;
preferably, the powder auxiliary agent is micropowder silica gel.
8. The preparation method according to claim 4, wherein the preparation method comprises pulverizing and mixing stevioside, erythritol, inulin, konjac powder and seabuckthorn fruit powder, and sieving with a 80-100 mesh sieve;
preferably, the number of pulverization is 2 to 3.
9. The method of claim 4, further comprising drying, granulating and packaging the blended material.
10. Use of the nutritional meal replacement powder of seabuckthorn according to any one of claims 1 to 3 or the nutritional meal replacement powder of seabuckthorn according to the preparation method of any one of claims 4 to 9 in biscuits, instant powders, jellies, chocolate or milk tea.
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