CN110881653A - 果蔬复合代餐粉及其制备方法 - Google Patents
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Abstract
本发明提供了一种果蔬复合代餐粉及其制备方法。由如下重量份原料制备而成：包括茄子粉40份、南瓜粉40份、花生粗粉40份。本发明选料严格，组分合理，不仅营养均衡，满足人们日常饮食需求，而且还具有多种食疗保健作用及药用价值。可治高血压、胃酸过多等疾病，有护肤美容、抗氧化、助消化、健脾和胃、降低胆固醇、促进骨骼发育等生理功能。此外该果蔬复合粉还能够在一定程度上起到减重的作用。
Description
技术领域
本发明属于食品开发及加工技术领域，具体涉及一种果蔬复合代餐粉。
背景技术
代餐都具有低热量、易饱腹的特点，是在减少这一餐能量摄入的同时，强化了一些减肥时容易缺乏的维生素、矿物质、蛋白质等营养物质，使这一餐的能量既不高，又达到了营养要求。目前，代餐粉市场对相关产品的需求逐渐增大，包括奶昔类、蛋白类、蔬果纤维类、杂粮类等多种品种。然而，现在市面上销售的代餐粉普遍存在营养配比不合理，脂肪含量过低，缺少必要营养素，饱腹感持续时间短等问题。
本产品的三种原料——茄子、南瓜、花生营养丰富。茄子含有蛋白质、脂肪、碳水化合物、维生素以及钙、磷、铁等多种营养成分。南瓜含有多糖类、类胡萝卜素、果胶、矿质元素、氨基酸等成分，尤其是含有丰富的钴，在各类蔬菜中含钴量居首位，能活跃人体的新陈代谢，促进造血功能，并参与人体内维生素B12的合成，是人体胰岛细胞所必须的微量元素。花生含丰富的脂肪、蛋白质、人体必需氨基酸等，有促进脑细胞发育，增强记忆的功能。将这三种果蔬制成代餐粉，不仅丰富了代餐粉的种类，还可以满足大家日常的饮食需求，补充人体所需的营养。
发明内容
本发明的目的在于提供一种果蔬复合代餐粉及其制备方法，用以尽量减少现有代餐粉营养配比不均衡，缺少必要营养素等问题，满足人们对既健康又低脂的饮食的需求。
为实现上述目的，本发明第一方面提供的果蔬复合代餐粉，由如下重量份原料构成：茄子粉40-60份，南瓜粉30-40份，花生粗粉20-40份。
作为优选方案，上述果蔬复合代餐粉，包括下述重量份的原料：
茄子粉40份、南瓜粉40份、花生粗粉40份。
本发明第二方面还提供一种制备上述果蔬复合代餐粉的方法，步骤如下：
(1)将茄子清洗干净，切成1cm厚的片状，放入沸水中，隔绝空气煮5分钟，捞出，待冷却后放入烘箱中烘干，然后粉碎过80目筛。
(2)将南瓜表面清洗干净，去皮，去瓤，去籽；再切成四瓣后切成5mm厚的片状，放入蒸锅中隔水清蒸15min，待冷却后放入烘箱中烘干，然后粉碎过80目筛。
(3)将炒熟了的新鲜花生去壳，再放入空气炸锅中烤制10min，趁热打碎。
(4)将茄子粉、南瓜粉、花生粗粉按照配比混合均匀，得到果蔬复合代餐粉初品。
(5)将上步所得果蔬复合代餐粉初品再次经过高温瞬时灭菌，即得。
进一步地，所述步骤(1)中烘箱的设定温度为50℃，烘烤12h；所述步骤(2)中烘箱的设定温度为50℃，烘烤8h；所述步骤(3)中真空炸锅的设定温度为120℃。
本发明的果蔬复合代餐粉所含原料及其主要功能为：茄子、南瓜、花生是国内消费较多且具有代表性的果蔬作物，都含有丰富的对健康有益的植物化学物。
茄子为茄科茄属，是为数不多的紫色蔬菜之一，也是一味中药。其花、果、茎、叶、根均可药用，具有活血散藓、消肿止痛、宽肠理气等功效。
南瓜是葫芦科南瓜属一年生蔓性草本植物，果实内含有维生素、常量元素、微量元素、多种氨基酸等多种生理活性物质，具有降血脂、降血糖、抗肿瘤、清除自由基、抗过敏等多种保健价值。
花生被誉为“长生果”“植物肉”“绿色牛乳”，含油量高达50％，是一种重要的油料作物，也是植物蛋白质的重要来源之一，适用于营养不良、脾胃失调、咳嗽痰喘、乳汁缺少等症。
针对现有技术，本发明具有如下优点和有益效果：
(1)所采用的的原料不仅营养丰富，而且还具有多种食疗保健作用及药用价值。
(2)富含蛋白质、维生素、微量元素、矿物质等多种成分，可以满足日常饮食需求。
(3)制备工艺简单，适合机械化大规模生产。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1
(1)将茄子清洗干净，切成1cm厚的片状，放入沸水中，隔绝空气煮5分钟，捞出，待冷却后放入烘箱中烘干，然后粉碎过80目筛。
(2)将南瓜表面清洗干净，去皮，去瓤，去籽。再切成四瓣后切成5mm厚的片状，放入蒸锅中隔水清蒸15min，待冷却后放入烘箱中烘干，然后粉碎过80目筛。
(3)将炒熟了的新鲜花生去壳，再放入空气炸锅中烤制10min，趁热打碎。
(4)将40g茄子粉、40g南瓜粉、40g花生粗粉混合，得到果蔬复合代餐粉初品。
(5)将上步所得果蔬复合代餐粉初品再次经过高温瞬时灭菌，即得。
实施例2
(1)将茄子清洗干净，切成1cm厚的片状，放入沸水中，隔绝空气煮5分钟，捞出，待冷却后放入烘箱中烘干，然后粉碎过80目筛。
(2)将南瓜表面清洗干净，去皮，去瓤，去籽。再切成四瓣后切成5mm厚的片状，放入蒸锅中隔水清蒸15min，待冷却后放入烘箱中烘干，然后粉碎过80目筛。
(3)将炒熟了的新鲜花生去壳，再放入空气炸锅中烤制10min，趁热打碎。
(4)将60g茄子粉、30g南瓜粉、30g花生粗粉混合均匀，得到果蔬复合代餐粉初品。
(5)将上步所得果蔬复合代餐粉初品再次经过高温瞬时灭菌，即得。
实施例3
(1)将茄子清洗干净，切成1cm厚的片状，放入沸水中，隔绝空气煮5分钟，捞出，待冷却后放入烘箱中烘干，然后粉碎过80目筛。
(2)将南瓜表面清洗干净，去皮，去瓤，去籽。再切成四瓣后切成5mm厚的片状，放入蒸锅中隔水清蒸15min，待冷却后放入烘箱中烘干，然后粉碎过80目筛。
(3)将炒熟了的新鲜花生去壳，再放入空气炸锅中烤制10min，趁热打碎。
(4)将50g茄子粉、35g南瓜粉、20g花生粗粉混合，得到果蔬复合代餐粉初品。
Claims (4)
1.一种果蔬复合代餐粉，其特征在于：由如下重量份原料制备而成：茄子粉40-60份，南瓜粉30-40份，花生粗粉20-40份。
2.根据权利要求1所述的果蔬复合代餐粉，其特征在于：由如下重量份原料制备而成：茄子粉40份、南瓜粉40份、花生粗粉40份。
3.一种制备如权利要求1所述的果蔬复合代餐粉的方法，其特征在于：包含如下步骤：
(1)将茄子清洗干净，切成1cm厚的片状，放入沸水中，隔绝空气煮5分钟，捞出，待冷却后放入烘箱中烘干，然后粉碎过80目筛；
(2)将南瓜表面清洗干净，去皮，去瓤，去籽；再切成四瓣后切成5mm厚的片状，放入蒸锅中隔水清蒸15min，待冷却后放入烘箱中烘干，然后粉碎过80目筛；
(3)将炒熟了的新鲜花生去壳，再放入空气炸锅中烤制10min，趁热打碎；
(4)将茄子粉、南瓜粉、花生粗粉按照如下重量份配比混合均匀：茄子粉40-60份，南瓜粉30-40份，花生粗粉20-40份；得到果蔬复合代餐粉初品；
(5)将步骤(4)中所得果蔬复合代餐粉初品再次经过高温瞬时灭菌，即得果蔬复合代餐粉成品。
4.根据权利要求3所述果蔬复合代餐粉的制备方法，其特征在于：
所述步骤(1)中烘箱的设定温度为50℃，烘烤12h；
所述步骤(2)中烘箱的设定温度为50℃，烘烤8h；
所述步骤(3)中真空炸锅的设定温度为120℃。
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| CN102986788A (zh) * | 2011-12-14 | 2013-03-27 | 陈春水 | 一种南瓜粉及其制备方法 |
| CN108936426A (zh) * | 2018-06-04 | 2018-12-07 | 邵阳县登峰农业专业合作社 | 一种营养南瓜粉及其制作方法 |
| CN109907258A (zh) * | 2019-02-28 | 2019-06-21 | 黄冈师范学院 | 茄子复合素食品及其加工方法 |
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| CN102986788A (zh) * | 2011-12-14 | 2013-03-27 | 陈春水 | 一种南瓜粉及其制备方法 |
| CN108936426A (zh) * | 2018-06-04 | 2018-12-07 | 邵阳县登峰农业专业合作社 | 一种营养南瓜粉及其制作方法 |
| CN109907258A (zh) * | 2019-02-28 | 2019-06-21 | 黄冈师范学院 | 茄子复合素食品及其加工方法 |
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