CN110916086A - Food composition, preparation method and application - Google Patents
Food composition, preparation method and application Download PDFInfo
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- CN110916086A CN110916086A CN201911033334.8A CN201911033334A CN110916086A CN 110916086 A CN110916086 A CN 110916086A CN 201911033334 A CN201911033334 A CN 201911033334A CN 110916086 A CN110916086 A CN 110916086A
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Images
Classifications
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- A—HUMAN NECESSITIES
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- 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
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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
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly discloses a food composition, and a preparation method and application of the food composition. The food composition is prepared by reasonably selecting and scientifically compounding the following components of brown rice, oat, purple sweet potato, celery, black fungus, soybean protein isolate, resistant dextrin, skimmed milk powder, crystalline fructose, konjac powder and white kidney bean extract, and can realize satiety of meal replacement and achieve the effect of effectively controlling blood sugar. The invention also provides a preparation method of the food composition, and the food composition product prepared by the preparation method can achieve the effects of quick dispersion by adding water and no agglomeration, is convenient to prepare and has good eating mouthfeel. The food composition can be used for meal replacement of diabetes mellitus people, weight reduction of normal people and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a food composition, and a preparation method and application thereof.
Background
The existing products for stabilizing blood sugar or reducing blood sugar mainly take health-care food or medicines, the medicines are easy to cause side effects after being taken for a long time, and the health-care food has the problems of high price, insufficient long-term purchasing power of consumers and the like.
Functional food (Functional food) refers to food with specific nutrition and health care functions, i.e. food which is suitable for specific people to eat, has the function of regulating the body and does not aim at treatment. For example, foods for enhancing body constitution (enhancing immunity, activating lymphatic system, etc.); food for preventing diseases (hypertension, diabetes, coronary heart disease, constipation, tumor, etc.); foods for health recovery (control of cholesterol, prevention of platelet aggregation, regulation of hematopoietic function, etc.); food for regulating body rhythm (nerve center, nerve endings, intake and absorption functions, etc.) and food for delaying aging. For example, meal replacement powder is a functional food, which is a single or comprehensive reconstituted powder product prepared by taking cereals, beans, potato food materials and the like as main materials and taking edible parts such as roots, stems, fruits and the like of other plants as auxiliary materials. The meal replacement powder has the advantages of balanced nutrition, obvious effect, convenient eating and the like, and has no side effect. Meal replacement powder with the function of controlling blood sugar appears on the market at present, but the product has few types and very limited selectivity.
In addition, a problem is found, the problem that the existing sugar-controlling meal replacement powder is easy to agglomerate when being brewed generally exists, an even dispersion system is not easy to form, brewing is not easy to occur when the meal replacement powder is eaten, the drinking taste is poor, the experience of consumers is greatly influenced, and the habit of long-term eating by the consumers is difficult to form.
Therefore, there is a need to provide a food suitable for people with diabetes to take, which on one hand makes the ingredient collocation more reasonable and provides better choice for consumers; on the other hand, the brewing performance of the food is improved through the improvement of the preparation process, particularly the caking problem is improved, and the brewing is easier and more convenient.
Disclosure of Invention
The invention mainly solves the technical problem of providing a food composition which can be used as functional food.
The invention mainly solves another technical problem of providing a preparation method of a food composition.
The invention also provides the use of the food composition.
In order to solve the technical problems, the invention adopts a technical scheme that: a food composition is prepared from the following raw materials in parts by weight: 10-30 parts of brown rice, 5-15 parts of oat, 5-20 parts of purple sweet potato, 0.5-1.5 parts of celery, 0.5-1.5 parts of black fungus, 8-18 parts of soybean protein isolate, 5-15 parts of resistant dextrin, 15-30 parts of skimmed milk powder, 8-15 parts of crystalline fructose, 3-5 parts of konjac powder and 1.5-10 parts of white kidney bean extract.
Preferably, the food composition is prepared from the following raw materials in parts by weight: 15-28 parts of brown rice, 5-10 parts of oat, 8-18 parts of purple sweet potato, 0.5-1.5 parts of celery, 0.5-1.5 parts of black fungus, 8-18 parts of soybean protein isolate, 10-12 parts of resistant dextrin, 18-21 parts of skimmed milk powder, 8-10 parts of crystalline fructose, 4-5 parts of konjac powder and 1.5-5 parts of white kidney bean extract.
Further preferably, the food composition is prepared from the following raw materials in parts by weight: 15 parts of brown rice, 10 parts of oat, 13 parts of purple sweet potato, 1 part of celery, 1 part of black fungus, 12 parts of soybean protein isolate, 10 parts of resistant dextrin, 21 parts of skim milk powder, 10 parts of crystalline fructose, 4 parts of konjac powder and 2.5 parts of white kidney bean extract.
Preferably, the food composition is powder particles with the particle size of 20-50 meshes. According to the invention, after a great deal of research, the food composition exists in a particle form, and the particle size of the food composition is controlled to be 20-50 meshes, the effects of quick dispersion and no agglomeration of water can be obviously achieved, so that the dispersibility of the food composition product in water is improved, and the brewing property is effectively improved.
The invention also provides a preparation method of the food composition, which comprises the steps of mixing the raw materials and granulating to obtain the food composition; preferably, the food composition product prepared in the granulating step is powder particles with the particle size of 20-50 meshes. According to the preparation method of the food composition, the microsphere powder is prepared through a granulation step, so that the dispersibility of the food composition product in water can be improved, and the brewing property can be effectively improved.
The invention further optimizes the preparation method, which comprises the following steps:
and in the granulating step, a high-efficiency mixing granulator is preferably adopted for granulation, the rotating speed of a stirring paddle is 2-4 r/s, the speed of a cutting knife is 8-12 r/s, and the granulating time is 2-4 min. The three parameters of the rotating speed of the stirring paddle, the speed of the cutting knife and the granulation time can be controlled to achieve the aim of controlling and adjusting the hardness, the particle size and the like of the food composition product, thereby achieving the effect of optimizing the brewing effect of the product.
Further preferably, in the granulating step, the rotating speed of a stirring paddle is 3r/s, the speed of a cutting knife is 10r/s, and the granulating time is 3 min. Tests show that under the condition, the prepared food composition product is moderate in particle size and hardness and optimal in brewing effect. The prepared food composition product is not easy to agglomerate in the brewing process and can be rapidly dispersed to form a uniform dispersion system.
Preferably, the granulation step employs wet granulation, preferably aqueous granulation. Of course, the granulation step can also be obtained using dry granulation.
Preferably, the raw material is processed by the following method: the brown rice, the oats, the purple sweet potatoes, the celery and the black fungus are cooked respectively; mixing cooked brown rice, oat, purple sweet potato, celery and black fungus, pulverizing, sieving to obtain mixed powder, and sieving with 60 mesh sieve; the mixed powder is mixed with soybean protein isolate, resistant dextrin, skimmed milk powder, crystalline fructose, konjac powder and white kidney bean extract, and then used for granulation.
Preferably, the food composition product is prepared by drying after granulation, preferably at 45-50 ℃. Through drying treatment, the moisture content in the food composition product is controlled to be between 3% and 5%, so that the taste of the food composition product is improved, the quality is ensured, and the food composition product is not easy to mildew.
The food composition provided by the invention is scientifically and reasonably compounded based on the effects of the following aspects.
Based on the consideration of satiety, konjac powder, soybean protein isolate and skimmed milk powder are selected, and the konjac powder has a strong satiety effect; the soybean protein isolate and the skimmed milk powder have high protein content, can supplement high protein, and are easy to have satiety after being eaten; after being compounded, the compound can control appetite, prevent hunger and improve nutrition supply.
In the aspect of promoting digestion, the brown rice, the purple sweet potatoes, the celery, the resistant dextrin and the black fungus are selected, so that the effects of conditioning intestinal tracts and promoting digestion are achieved, and the increase of postprandial blood sugar can be delayed; the resistant dextrin is a water-soluble dietary fiber and also a prebiotics, and has the effects of conditioning intestinal tracts, delaying postprandial blood sugar and the like; the brown rice and the purple sweet potato are rich in fiber while supplementing nutrition, and can promote intestinal tract movement, promote digestion and reduce blood sugar; the celery is rich in cellulose and can promote digestion; the black fungus is rich in protein, vitamins and minerals, and has the function of helping to digest fiber substances.
In the aspect of mouthfeel, the addition of the crystalline fructose can adjust the flavor and mouthfeel of the food composition, the food composition is easily accepted by people who eat the food composition, and the crystalline fructose is easily absorbed and utilized in vivo, does not depend on insulin, and has little influence on blood sugar.
Aiming at the aspect of controlling postprandial blood sugar, the low-GI five-cereal raw materials, brown rice and oat are selected, and meanwhile, a white kidney bean extract is added, wherein the white kidney bean extract contains α -amylase inhibitor, so that the digestion of starch and other carbohydrates in food in intestinal tracts can be prevented, the sugar intake and absorption of an organism are reduced, the absorption and metabolism of protein, vitamins and other nutrient substances can not be influenced, the blood sugar content can be effectively reduced, the fat synthesis is reduced, and the effects of reducing blood sugar, preventing obesity and losing weight are achieved.
According to the food composition, the raw materials including the brown rice, the skim milk powder, the isolated soy protein, the refined konjac flour and the purple sweet potato can enhance satiety, meanwhile, the protein content required by organism metabolism is supplemented, the α -amylase inhibitor contained in the white kidney bean extract can block α amylase in intestinal tract from hydrolyzing starch, so that the postprandial blood sugar peak is reduced.
The food composition provided by the invention can be used as functional food; preferably, the food can be used as a weight-losing food for normal people and can also be used as a meal replacement food for people with diabetes.
In addition, aiming at the problem of agglomeration of the conventional meal replacement powder during brewing, the preparation process of the food composition is improved after a large number of research experiments, and particularly, the preparation process of the food composition is improved through a granulation step, namely granulation is carried out after the mixed meal replacement powder is obtained, the particle size is controlled to be 20-50 meshes, and the effects of quick dispersion and no agglomeration after water is added can be obviously achieved.
Through further optimization, a high-efficiency mixing granulator is adopted for granulation, the speed of a stirring paddle is 2-4 r/s, the speed of a cutting knife is 8-12 r/s, the granulation time is 2-4 min, and then the obtained product is dried at the temperature of 45-50 ℃, so that the prepared food composition product has good mixing performance.
More preferably, when the speed of the stirring paddle is 3r/s, the speed of the cutting knife is 10r/s and the granulation time is 3min, a food composition product with the water absorption index improved by 50 percent and the dispersibility and stability of the brewing powder improved by 3 times can be finally obtained under the condition of the preparation parameters, the product has small viscosity, is dry and loose, does not cake and agglomerate, effectively solves the problem of agglomeration of the existing meal replacement powder during brewing, is more convenient to brew during eating and has better mouthfeel.
Drawings
FIG. 1 is a flow chart of a process for preparing a food composition provided in example 1 of the present invention;
FIG. 2 is a graph showing the effect of a test substance on postprandial blood glucose in an animal experiment of the present invention;
FIG. 3 is a graph showing the effect of the test substance on postprandial blood glucose in a human body according to the present invention;
FIG. 4 is a comparison of BMI before and after 4 weeks of trial of the food composition of example 1 of the present invention.
Detailed Description
The technical solution of the present invention will be explained in detail below. In the following examples, 1 part of the brown rice is 1kg, and 15 parts of the brown rice is 15 kg.
Example 1
The embodiment provides a food composition, which is prepared from the following components in parts by weight: 15 parts of brown rice, 10 parts of oat, 13 parts of purple sweet potato, 1 part of celery, 1 part of black fungus, 12 parts of soybean protein isolate, 10 parts of resistant dextrin, 21 parts of skim milk powder, 10 parts of crystalline fructose, 4 parts of konjac powder and 2.5 parts of white kidney bean extract.
The food composition provided in this example was prepared by the following steps, with reference to the specific process flow diagram in fig. 1:
(1) raw material inspection: all raw materials, auxiliary materials and inner packaging materials are qualified after inspection and then can be used for production;
(2) cooking: cooking brown rice and oat with microwave; steaming purple sweet potatoes, celery and black fungus in a steaming cabinet, and then drying in an oven;
(3) preparing materials: weighing the raw materials according to the weight parts to complete the batching;
(4) preparing mixed powder: mixing weighed brown rice, oat, purple sweet potato, celery and black fungus, then placing the mixture into a universal pulverizer to pulverize, placing the pulverized material into a vibrating screen to pass through a 60-mesh screen, and if more materials cannot be sieved, pulverizing the materials which cannot be sieved again and sieving to obtain mixed powder;
(5) preparing meal replacement mixed powder: mixing the obtained mixed powder with the rest of soybean protein isolate, resistant dextrin, skimmed milk powder, crystalline fructose, rhizoma Amorphophalli refined powder, and semen Phaseoli vulgaris extract in a mixer to obtain meal replacement mixed powder;
(6) and (3) granulating: granulating with pure water, putting the meal replacement mixed powder and the pure water into a high-efficiency mixing granulator (Credit, G10) and a granulator (Credit, P100) for granulation by adopting a high-efficiency mixing granulator, then granulating, controlling the particle size to be 20-50 meshes, controlling the stirring paddle speed of the high-efficiency mixing granulator to be 3r/s, the cutting knife speed to be 10r/s and the granulation time to be 3min, drying at 45-50 ℃ after granulation, and obtaining particles with fine, uniform and fine particle size and good fluidity, thus obtaining a food composition product;
(7) and (3) sterilization: sterilizing the powder particles by adopting an ultraviolet sterilization mode, and cooling to room temperature; then placing the mixture into a packaging machine for bagging, labeling, boxing the product and boxing the product; and finally, inspecting and warehousing the finished product.
The food composition provided by the embodiment is processed in a whole process in a same line, so that the nutrition loss caused by unstable factors is avoided, the whole preparation process is completed in a certain clean area, the cleanness of the working environment is ensured, and the influence of the environment on the prepared food composition product is reduced to the maximum extent.
Example 2
The embodiment provides a food composition, which is prepared from the following components in parts by weight: 20 parts of brown rice, 5 parts of oat, 18 parts of purple sweet potato, 0.5 part of celery, 0.5 part of black fungus, 18 parts of soybean protein isolate, 10 parts of resistant dextrin, 18.5 parts of skimmed milk powder, 10 parts of crystalline fructose, 4 parts of konjac powder and 1.5 parts of white kidney bean extract.
The food composition was prepared in the same manner as in example 1.
Example 3
The embodiment provides a food composition, which is prepared from the following components in parts by weight: 28 parts of brown rice, 5 parts of oat, 8 parts of purple sweet potato, 1.5 parts of celery, 1.5 parts of black fungus, 8 parts of soybean protein isolate, 12 parts of resistant dextrin, 18 parts of skimmed milk powder, 8 parts of crystalline fructose, 5 parts of konjac powder and 5 parts of white kidney bean extract.
The food composition was prepared in the same manner as in example 1.
Example 4
The embodiment provides a food composition, which is prepared from the following components in parts by weight: 30 parts of brown rice, 5 parts of oat, 20 parts of purple sweet potato, 0.5 part of celery, 1.5 parts of black fungus, 18 parts of soybean protein isolate, 5 parts of resistant dextrin, 30 parts of skimmed milk powder, 8 parts of crystalline fructose, 5 parts of konjac powder and 10 parts of white kidney bean extract.
The food composition was prepared in the same manner as in example 1.
Example 5
The embodiment provides a food composition, which is prepared from the following components in parts by weight: 10 parts of brown rice, 15 parts of oat, 5 parts of purple sweet potato, 1.5 parts of celery, 0.5 part of black fungus, 8 parts of soybean protein isolate, 15 parts of resistant dextrin, 15 parts of skimmed milk powder, 15 parts of crystalline fructose, 3 parts of konjac powder and 1.5 parts of white kidney bean extract.
The food composition was prepared in the same manner as in example 1.
Experimental study on postprandial blood glucose stabilizing effect of food composition
(I) animal experiments
The body weight and blood glucose of 50 mice were measured, and 40 mice with normal body weight and blood glucose were selected. The 40 mice selected were randomly divided into 4 groups of 10 mice each. Before the glucometer measures the blood sugar, the patient needs to fast for 16 hours at night and drink water freely. The food composition product prepared in example 1, glucose, steamed bread flour, rice flour were fed separately. The food composition product prepared in example 1, glucose, steamed bread flour, and rice flour were weighed 6g each, and 36ml of sterile double distilled water was added and sufficiently dissolved to prepare a solution having a concentration of 0.17 g/ml. All the administration, one blood glucose measurement before administration, recorded as 0min, for each group, blood glucose measurements 15, 30, 60, 120min after administration and calculation of area under blood glucose curve AUC0-2h. Weigh 1 time before dosing. The results are shown in Table 1 and FIG. 2. Wherein, Table 1 shows the data of the effect of the test sample on the postprandial blood glucose of the mouse, and FIG. 2 shows the curve chart of the effect of the test sample on the postprandial blood glucose of the mouse.
TABLE 1
In the table p <0.05, p <0.01 compared to the food composition product group of example 1.
As can be seen from the results in table 1 and fig. 2, after the test products were administered to the respective groups, blood glucose levels of the glucose group, steamed bun flour group, and rice flour group were significantly increased at 15min (p <0.05 or p <0.01), and blood glucose levels of the rice flour group were significantly increased at 30min and 60min (p <0.05 or p <0.01), as compared to the product group of example 1. Thus, it can be seen that the food composition product of example 1 has a significant postprandial blood glucose lowering effect.
(II) human body test food
20 healthy volunteers were selected for the experiment and all subjects were fasted 1d prior to the experiment. The test group uses 20g of the product of example 1 as a test meal, the control group is 1 normal steamed bun (about 150 g), and the other two meals are normally eaten. In the test process, the blood sugar change condition of a subject after breakfast is monitored, the meal time is 15-20 min each time, blood is collected for 1 time every 30min after meal, and the blood sugar monitoring instrument is a Roche glucometer. Fasting blood glucose was measured before meals and blood glucose was measured at time points of 30, 60, 90, 120, 150, 180, 210 and 240min after breakfast. The trial period was 4 weeks. The graph of the change of the postprandial blood glucose of the human body of the test sample is shown in figure 3.
As can be seen from FIG. 3, the blood glucose reached the peak value (8.5. + -. 1.01) mmol/L30 min after eating the steamed bread, and only (6.8. + -. 0.78) mmol/L30 min after eating the product of example 1. The result also shows that the blood sugar value increment of the product in the example 1 after breakfast is obviously smaller than that of the steamed bun after eating (P is less than 0.001) under the blood sugar curves of 0-60 min, 0-120 min, 0-180 min and 0-210 min, which indicates that the product in the example 1 has the effect of obviously reducing the blood sugar after breakfast.
Further, BMI comparisons before and after trial were also performed, and a BMI comparison chart before and after 4 weeks of trial for the product of example 1 is shown in FIG. 4. The statistical result of figure 4 shows that most of the body weight of 20 healthy volunteers taking the product of the example 1 of the invention obtains obvious weight loss effect, which is mainly shown in that the food composition product of the example 1 can achieve satiety effect and effectively reduce the body weight of the test users, the maximum record is that 10kg of body weight is lost in 3 months, and the postprandial blood sugar is effectively controlled within 7.8 mmol/L. Wherein BMI is defined as: body Mass Index (BMI) is an important international standard for determining the degree of obesity and health of a human Body, and is mainly used for statistical analysis. The body mass index calculation mode is as follows: BMI (body weight KG/height m)2。
Second, experimental study of brewing performance of food composition
(I) Effect of granulation mesh number on the foaming Properties
Taking a proper amount of meal replacement mixed powder prepared in the step (5) in the preparation method of example 1, granulating, controlling the particle size of the granules by sieving, and observing the influence of each particle size on the brewing effect. The results are shown in Table 2 below.
TABLE 2
| Particle size | Brewing situation |
| Is more than 10 meshes | The tea can be quickly dispersed without agglomeration |
| 10-20 mesh | The tea can be quickly dispersed without agglomeration |
| 20-30 meshes | The tea can be quickly dispersed without agglomeration |
| 30-40 mesh | The tea can be quickly dispersed without agglomeration |
| 40-50 meshes | Slow dispersion and no agglomeration during brewing |
| 50-60 mesh | Brewing conglomeration |
| Less than 60 mesh | Severe agglomeration during brewing |
The above table shows that when the particle size is smaller than 50 meshes, the agglomeration phenomenon can occur when the brewing is carried out, and when the particle size is larger than 50 meshes, the brewing can be dispersed quickly without agglomeration. Considering that the dissolution rate is delayed when the particle size is larger than 20 meshes, and the particles are coarse and not beautiful, the particle size is preferably controlled to be 20-50 meshes.
(II) influence of granulation process parameters on granule brewing performance
Taking a proper amount of meal replacement mixed powder prepared in the step (5) in the preparation method of the embodiment 1, placing the meal replacement mixed powder into a high-efficiency mixing granulator by using a high-efficiency mixing granulator (Creutzfeldt-Jakob, G10), granulating by using a 20-mesh granulator (Creutzfeldt-Jakob, P100), and drying to obtain the meal replacement mixed powder. The brewing performance results of the meal replacement powder obtained by granulation are shown in table 3.
TABLE 3
As can be seen from Table 3, the optimal parameters for granulation are the stirring paddle speed of 3r/s, the cutting knife speed of 10r/s and the granulation time of 3min, and the meal replacement powder prepared under the preparation parameter conditions has the advantages of optimal particles, less fine powder and no agglomeration during brewing.
(III) examination of reconstitution Properties of food composition products obtained in examples 1-3
Mainly considers the caking rate, the wetting subsidence, the brewing stability, the viscosity and the solubility of the granulated meal powder during the brewing. The measurement methods are as follows.
1. Determination of caking Rate
Weighing 20g of sample in a 100mL beaker, adding 80mL of 80 ℃ boiled water, slowly stirring with a glass cup until no dry powder exists, standing for 10min, taking a 20-mesh screen, filtering, washing the caking with clear water, draining, weighing with the screen, wherein the percentage of the dry mass of the caking in the total mass of the sample is the caking rate.
2. Determination of Wet sinking
10g of sample is accurately weighed and spread on 250mL of water surface at 25 ℃, and the time for the whole powder to be wetted and settled is measured under the conditions of standing and stirring respectively.
3. Measurement of reconstitution stability
The meal replacement powder is unstable in property after being brewed, and is easy to generate the phenomena of caking, layering, precipitation and the like during brewing, the brewing stability of the meal replacement powder is expressed by precipitation rate and suspension stability, and the higher the precipitation rate is, the worse the stability is.
Wherein, the determination of the precipitation rate: taking a certain amount of sample, adding a proper amount of water, dissolving in a centrifuge tube, centrifuging for 10min, discarding supernatant, measuring the mass of precipitate, and expressing the stability as the precipitation rate SB which is m1/m2*100％，m1Mass of precipitate (g), m2-sample mass (g);
suspension stability determination: centrifuging the sample for 15min at 4000r/min with a high-speed centrifuge, taking supernatant liquid, diluting, and measuring the absorbance A at the wavelength of 660 nm.
4. Determination of viscosity
Weighing 2g of sample by using an analytical balance, adding 20mL of hot water at 80 ℃ to prepare a 10% starch solution, fully stirring for 10min, standing for 10min, selecting a proper rotor, measuring the viscosity of the starch solution by using an NDJ-5S type viscometer, and reading and recording data after 30S.
5. Solubility determination
Referring to a method for measuring the solubility of purple sweet potato meal replacement powder in research and concoction research thereof (Wang \20060;. Tian et al, modern food 2017: 103-.
The results of the agglomeration rate, the wetting settling property, the reconstitution stability, and the viscosity and solubility measurements of the meal replacement powder upon reconstitution are shown in Table 4.
TABLE 4
The data in the table are mean ± standard deviation, p < 0.05.
The meal replacement mixed powder obtained in step (5) of the preparation method of example 1 in example 1 was used in example 1 of table 4.
The product of comparative example 1 differs from the product of example 1 only in the granulation step of the preparation process, with the granulation parameters: the speed of the stirring paddle is 1r/s, the speed of the cutting knife is 40r/s, the granulation time is 9min, and the particle size of the particles is controlled to be 10-20 meshes.
The product of comparative example 2 differs from the product of example 1 only in the granulation step of the preparation process, with the granulation parameters: the stirring paddle speed is 5r/s, the cutting knife speed is 10r/s, the granulation time is 9min, and the particle size of the particles is controlled to be 70-80 meshes.
As can be seen from the data in Table 4, the same formulation, no granulation step during the preparation, and different control conditions for the granulation process but granulation during the preparation, resulted in food composition products with very different reconstitution properties. Compared with the meal replacement powder obtained without a granulating step (example 1 meal replacement mixed powder) and the meal replacement powder obtained by adopting an optimal granulating process (example 1 product), the water absorption index of the product in example 1 is improved by 50%, the dispersibility and stability of the reconstituted powder are improved by 3 times, the product is low in viscosity, loose and dry, and free of agglomeration, the drinking taste after reconstitution is also remarkably improved, and an unexpected technical effect is achieved.
Claims (10)
1. The food composition is characterized by being prepared from the following raw materials in parts by weight: 10-30 parts of brown rice, 5-15 parts of oat, 5-20 parts of purple sweet potato, 0.5-1.5 parts of celery, 0.5-1.5 parts of black fungus, 8-18 parts of soybean protein isolate, 5-15 parts of resistant dextrin, 15-30 parts of skimmed milk powder, 8-15 parts of crystalline fructose, 3-5 parts of konjac powder and 1.5-10 parts of white kidney bean extract.
2. The food composition of claim 1, prepared from raw materials comprising, in parts by weight: 15-28 parts of brown rice, 5-10 parts of oat, 8-18 parts of purple sweet potato, 0.5-1.5 parts of celery, 0.5-1.5 parts of black fungus, 8-18 parts of soybean protein isolate, 10-12 parts of resistant dextrin, 18-21 parts of skimmed milk powder, 8-10 parts of crystalline fructose, 4-5 parts of konjac powder and 1.5-5 parts of white kidney bean extract.
3. The food composition of claim 1, prepared from raw materials comprising, in parts by weight: 15 parts of brown rice, 10 parts of oat, 13 parts of purple sweet potato, 1 part of celery, 1 part of black fungus, 12 parts of soybean protein isolate, 10 parts of resistant dextrin, 21 parts of skim milk powder, 10 parts of crystalline fructose, 4 parts of konjac powder and 2.5 parts of white kidney bean extract.
4. The food composition according to any one of claims 1 to 3, wherein the food composition is a powder particle having a particle size of 20 to 50 mesh.
5. A method for preparing the food composition according to any one of claims 1 to 4, wherein the raw materials are mixed and granulated to obtain the food composition; preferably, the food composition prepared in the granulating step is powder particles with the particle size of 20-50 meshes.
6. The preparation method of the food composition according to claim 5, wherein the granulating step adopts a high-efficiency mixing granulator for granulating, the rotating speed of a stirring paddle is 2-4 r/s, the speed of a cutting knife is 8-12 r/s, and the granulating time is 2-4 min; preferably, the rotation speed of the stirring paddle is 3r/s, the speed of the cutting knife is 10r/s, and the granulating time is 3 min.
7. The process for preparing a food composition according to claim 5 or 6, wherein the granulation step employs wet granulation; preferably, aqueous granulation is used.
8. A process for preparing a food composition according to claim 5, wherein the raw material is treated by the following method: the brown rice, the oats, the purple sweet potatoes, the celery and the black fungus are cooked respectively; mixing cooked brown rice, oat, purple sweet potato, celery and black fungus, pulverizing, sieving to obtain mixed powder, and sieving with 60 mesh sieve; the mixed powder is mixed with soybean protein isolate, resistant dextrin, skimmed milk powder, crystalline fructose, konjac powder and white kidney bean extract, and then used for granulation.
9. Process for the preparation of a food composition according to claim 8, wherein the food composition is obtained by drying after granulation, preferably at 45 to 50 ℃.
10. Use of the food composition according to any one of claims 1 to 4 as a functional food; preferably, the food composition is used as a diet food and/or a nutritional meal replacement food for people with diabetes.
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| CN111418830A (en) * | 2020-03-31 | 2020-07-17 | 中国食品发酵工业研究院有限公司 | Low-GI meal replacement powder and preparation method and application thereof |
| CN111700211A (en) * | 2020-05-28 | 2020-09-25 | 海南五龙湾农业旅游集团有限公司 | Compound meal-replacing grain red rice flour and preparation method thereof |
| CN113729151A (en) * | 2021-08-24 | 2021-12-03 | 安徽青松食品有限公司 | Low-GI coarse cereal staple food steamed bread and preparation method thereof |
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