CN110916140A - 一种中老年专用核桃代餐粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种中老年专用核桃代餐粉及其制备方法，其特征在于由以下重量份的原料组成：核桃蛋白粉20‑30份，核桃仁5‑10份，芝麻3‑6份，枸杞1‑3份，无花果1‑3份，大枣1‑3份，藕1‑3份，红薯1‑3份，小麦面粉10‑20份，山药粉10‑20粉，小米面粉10‑20份，活性核桃肽10‑20份。其制备方法包括以下步骤：炒制、一次粉碎、一次烘烤、二次粉碎、蒸煮、切料、混料、包装。本发明核桃代餐粉无任何化学添加剂，食用方便，口感糯软，口味清香，吸收快，具有健脑、养颜、养血、明目、改善肠道功能、增强免疫力的功效，尤其适合中老年人，能够有效提高中老年人的健康水平，产品符合市场需求，未来产业化前景看好。
Description
技术领域
本发明属于食品加工技术领域，涉及一种中老年专用核桃代餐粉，具体涉及一种中老年专用核桃代餐粉及其制备方法。
背景技术
目前市场上的大多数代餐粉产品在工艺上大都需要挤压膨化、油炸等手段处理原料，容易导致原料蛋白等营养成分的改变或损失，产品易出现冲调性、适口性差、各原料之间风味融合不协调等问题。且多采用滚筒干燥、喷雾干燥、冷冻干燥等干燥工艺对原料进行干燥，存在投资大、能耗高等各种不足。尤其是果蔬类原料普遍利用冻干制粉工艺，不利于节能减耗。
核桃蛋白是一种优质的植物蛋白资源，富含活性肽片段，核桃肽富含人体必需的18种氨基酸，是一种新型营养物质，不仅具有健脑功能，还在制备过程发生营养升级，具有了核桃并不具备的多种保健功能，核桃蛋白及核桃肽的营养保健功能如今已引起人们广泛关注，核桃蛋白及核桃蛋白深加工产品也越来越受到消费者的推崇。
随着我国人口老龄化程度的不断增大，以及中老年人对营养需求的不断增加，针对中老年人开发的专用食品潜在市场巨大。本发明一种中老年专用核桃代餐粉，可缓解高血压、高血糖、高血脂、睡眠质量差、记忆力差、消化能力差等疾病对中老年人的困扰，为他们提供优质健康的产品，给他们营养与健康的呵护。
发明内容
基于以上技术问题本发明提供一种营养搭配均衡、易于消化吸收、冲调性好、方便食用的中老年人专用全营养核桃代餐粉。
本发明的目的是提供一种中老年专用核桃代餐粉及其制备方法
本发明一种中老年专用核桃代餐粉由以下重量粉的原料组成：核桃蛋白粉20-30份，核桃仁5-10份，芝麻3-6份，枸杞1-3份，无花果1-3份，大枣1-3份，藕1-3份，红薯1-3份，小麦面粉10-20份，山药粉10-20粉，小米面粉10-20份，活性核桃肽10-20份。其制备方法包括以下步骤：炒制、一次粉碎、烘烤、二次粉碎、蒸煮、切料、混料、包装。
具体技术方案为：
1.将无花果、大枣切片，阳光下自然晾晒得无花果片、大枣片。
2、将鲜藕及鲜红薯经清洗、蒸汽去皮、切片后经过护色、挂浆及阳光下自然晾晒制得藕干及红薯干。
3 .将黑芝麻与白芝麻按任一比例混合。
4.制备核桃活性肽
1）预处理：冷榨核桃粕粉碎过筛，料液比 1∶10-1：30加水，pH 为8-10， 6000-8000r/min高速剪切4-6min，浸提1-3小时，3000-5000r/min离心分离10-30min，取上清液备用。
2）酸沉：步骤1）上清液p H调至4.5-5.0，静置20-40min，3000-5000r/min离心分离10-30min，取沉淀备用。
3）洗涤：步骤2）沉淀用再蒸馏水洗涤3-5遍，调整pH为7.0，取上清液备用。
4）酶解：步骤3）上清液温度调整为45-55℃，pH为7.0，酶底比0.5-1.5%加入复合蛋白酶，酶解1.5-3小时，90-100℃灭酶5-10min，离心分离得上清液喷雾干燥制得活性核桃肽。
5.制备核桃代餐粉
1）炒制：称取核桃仁5-10份，芝麻3-6份，分别进行100-130℃适温炒制。
2）一次粉碎：适温炒制后的核桃仁、芝麻混合后于研磨粉碎机进行粉碎制粉得营养粉A。
3）一次烘烤：将藕干1-3份，红薯干1-3份于烤箱120-160℃进行适温烤制12-20分钟。
4）二次粉碎：将烤制的藕干，红薯干混合后于研磨粉碎机进行粉碎制粉，得营养粉B。
5）蒸煮：称取小麦面粉10-20份，山药粉10-20粉，小米面粉10-20份混匀后，分别平铺于蒸屉内，面粉层高3-7cm，每4-16cm2留有直径0.6cm左右空隙，耐热保鲜膜封住蒸屉上口，隔水蒸煮20-40分钟,之后混匀得营养粉C。
6）二次烘烤：将自然晾晒的无花果片1-3份，大枣片1-3份于烤箱120-160℃进行适温烤制3-5分钟。
7）切料：将烤制的无花果片1-3份，大枣片1-3份于切料机切成2-3毫米碎块,得营养碎D。
8）混料：核桃蛋白粉20-30份，枸杞1-3份，活性核桃肽10-20份，营养粉A,营养粉B，营养粉C，营养碎D于混料设备混匀得核桃营养代餐粉。
9）包装，将所得营养代餐粉进行真空包装。
本发明还设计了一种中老年专用核桃代餐粉的食用方法，将核桃代餐粉倒入容器中，加入适量凉开水，搅成糊状，入开水冲调，静置2-6分钟后即可食用。
本发明食材组合，其营养成分具有较强的协同和互相增效作用，食材配伍组合更加科学合理，营养更全面更均衡，可以为人体补充“直接、优质、持续”的营养，达到加强营养、增强人体免疫力的目的，尤其适合中老年人的营养需求。
本发明所需核桃仁、核桃蛋白粉及冷榨核桃粕来自河北绿蕾农林科技有限公司，也可通过其他商业途径获得，本发明所需其他原料均可由商业途径获得。
本发明的有益效果是：
本发明核桃代餐粉加工过程无油炸、无膨化，无过高温度加热，不会引起营养成分的变性与损失；配方中无任何化学添加剂添加，无任何毒副作用；产品口感糯软，口味香醇可口，吸收快，具有健脑、养颜、养血、明目、抗疲劳、改善睡眠、改善肠道功能、增强免疫力的功效，尤其适合中老年人群，能够有效提高人们的健康水平；无需蒸煮，食用方便，特别适合于作为人们的日常生活、工作中的早餐或旅游休闲食品。
具体实施方式:
以下列举具体实施例对本发明进行说明。需要指出的是实施例只用于对本发明作进一步说明，不代表发明保护范围，其他人根据本发明提示作出的非本质的修改和调整，仍属于本发明保护范围。
实施例1
1、挑选新鲜、熟透、无虫害及腐烂的大枣，清洗干净后，切成0.2-0.3厘米的薄片，平铺入悬空网筛，15-20℃于通风处自然晾晒得大枣片。挑选新鲜、6-7成熟、无虫害及腐烂的无花果，清洗干净后，切成0.2-0.3厘米的薄片，平铺入悬空网筛，15-20℃于通风处自然晾晒得无花果片。
2、挑选新鲜、无虫害及变质的鲜藕及鲜红薯，将鲜藕及鲜红薯清洗后，蒸汽去皮、切片，将切片入PH为4的护色液浸泡5分钟，取出切片沥干水分，入沸水灭酶3分钟后，再入加入6%淀粉的护色液挂浆3分钟，取出切片沥干水分，平铺入悬空网筛上面，自然晾晒制得藕干及红薯干。
3 .将黑芝麻与白芝麻按1：1混合。
4. 制备活性核桃肽
1）预处理：冷榨核桃粕粉碎过筛，料液比 1∶15加水，pH 为8.5， 7000r/min高速剪切5min，浸提3小时，4000r/min离心分离20min，取上清液备用。
2）酸沉：步骤1）上清液p H调至5.0，静置20-40min，4000r/min离心分离20min，取沉淀备用。
3）洗涤：步骤2）沉淀用再蒸馏水洗涤3遍，调整pH为7.0，取上清液备用。
4）酶解：步骤3）上清液温度调整为50℃，pH为7.0，酶底比1%加入复合蛋白酶，酶解2小时， 100℃灭酶5min，离心分离得上清液喷雾干燥制得活性核桃肽。
5.制备核桃代餐粉
1）炒制：称取核桃仁10份，芝麻3份，分别进行130℃适温炒制。
2）一次粉碎：适温炒制后的核桃仁、芝麻混合后于研磨粉碎机进行粉碎制粉得营养粉A。
3）一次烘烤：将藕干2份，红薯干2份于烤箱150℃进行适温烤制15分钟。
4）二次粉碎：将烤制的藕干，红薯干混合后于研磨粉碎机进行粉碎制粉，得营养粉B。
5）蒸煮：称取小麦面粉10份，山药粉10粉，小米面粉15份混匀后，分别平铺于蒸屉内，面粉层高6cm，每9cm2留有直径0.6cm左右空隙，耐热保鲜膜封住蒸屉上口，隔水蒸煮30分钟,之后混匀得营养粉C。
6）二次烘烤：二次烘烤：称取自然晾晒的无花果片2份，大枣片1份于烤箱150℃进行适温烤制3分钟。
7）切料：将烤制的无花果片2份，大枣片1份于切料机切成3立方毫米碎块,得营养碎D。
8）混料：核桃蛋白粉30份，枸杞3份，活性核桃肽12份，营养粉A,营养粉B，营养粉C，营养碎D于混料设备混匀得核桃营养代餐粉。
9）包装，将所得营养代餐粉进行真空包装。
Claims (6)
1.一种中老年专用核桃代餐粉，其特征在于由以下重量份的原料组成：核桃蛋白粉20-30份，核桃仁5-10份，芝麻3-6份，枸杞1-3份，无花果1-3份，大枣1-3份，藕1-3份，红薯1-3份，小麦面粉10-20份，山药粉10-20粉，小米面粉10-20份，活性核桃肽10-20份。
2.如权利要求1一种中老年专用核桃代餐粉，其特征在于所述大枣为新鲜、熟透、无虫害的经清洗、切片后平铺于悬空网筛于通风处自然晾晒而得；
所述无花果为新鲜、6-10成熟、无虫害的无花果经清洗、切片后平铺于悬空网筛于通风处自然晾晒而得。
3.如权利要求1一种中老年专用核桃代餐粉，其特征在于所述藕及红薯为鲜藕及鲜红薯经清洗、蒸汽去皮、切片、护色及挂浆后平铺于网筛于通风处经过自然晾晒所得藕干及红薯干。
4.如权利要求1所述芝麻,其特征在于：是由黑芝麻与白芝麻按任一比例混合而成。
5.如权利要求1所述活性核桃肽,其特征在于由以下步骤获得：
1）预处理：冷榨核桃粕粉碎过筛，料液比 1∶10-1：30加水，pH 为8-10， 6000-8000r/min高速剪切4-6min，浸提1-3小时，3000-5000r/min离心分离10-30min，取上清液备用；
2）酸沉：步骤1）上清液p H调至4.5-5.0，静置20-40min，3000-5000r/min离心分离10-30min，取沉淀备用；
3）洗涤：步骤2）沉淀用再蒸馏水洗涤3-5遍，调整pH为7.0，取上清液备用；
4）酶解：步骤3）上清液温度调整为45-55℃，pH为7.0，酶底比0.5-1.5%加入复合蛋白酶，酶解1.5-3小时，90-100℃灭酶5-10min，离心分离得上清液喷雾干燥制得活性核桃肽。
6.一种中老年专用核桃代餐粉的制备方法包括以下步骤：适温炒制、一次粉碎、烘烤、二次粉碎、蒸煮、切料、混料、包装；
1）适温炒制：称取核桃仁5-10份，芝麻3-6份，分别进行100-130℃适温炒制；
2）一次粉碎：适温炒制后的核桃仁、芝麻混合后于研磨粉碎机进行粉碎制粉得营养粉A；
3）一次烘烤：将藕干1-3份，红薯干1-3份于烤箱120-160℃进行适温烤制12-20分钟；
4）二次粉碎：将烤制的藕干，红薯干混合后于研磨粉碎机进行粉碎制粉，得营养粉B；
5）二次烘烤：将自然晾晒的无花果片1-3份，大枣片1-3份于烤箱120-160℃进行适温烤制3-5分钟；
6）蒸煮：称取小麦面粉10-20份，山药粉10-20粉，小米面粉10-20份混匀后，分别平铺于蒸屉内，面粉层高3-7cm，每4-16cm2留有直径0.6cm左右空隙，耐热保鲜膜封住蒸屉上口，隔水蒸煮20-40分钟,之后混匀得营养粉C；
7）切料：将自然晾晒的无花果片1-3份，大枣片1-3份于切料机切成2-3毫米碎块,得营养碎D；
8）混料：核桃蛋白粉20-30份，枸杞1-3份，活性核桃肽1-3份，营养粉A,营养粉B，营养粉C，营养碎D于混料设备混匀；
9）包装，将所得营养代餐粉进行真空包装。
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