CN111513324A - 一种代餐粉及其制备方法与应用 - Google Patents
一种代餐粉及其制备方法与应用 Download PDFInfo
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- CN111513324A CN111513324A CN202010306377.5A CN202010306377A CN111513324A CN 111513324 A CN111513324 A CN 111513324A CN 202010306377 A CN202010306377 A CN 202010306377A CN 111513324 A CN111513324 A CN 111513324A
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Abstract
本发明公开了一种代餐粉及其制备方法与应用。属于食品配方技术领域。按重量份包括以下原料：黑豆10～15份、苹果5～10份、黑米30～50份、黑芝麻20～30份、脱脂牛乳粉30～50份、花生5～15份、胡萝卜5～10份、魔芋胶粉5～10份、甘薯5～10份、山核桃仁5～15份、黄瓜3～5份、玉米片20～30份、木糖醇55～65份、黑藜麦10～15份，羧甲基纤维素钠5～8份。本发明以“黑五类”中的黑藜麦、黑豆等材料制成代餐粉，营养均衡，低脂肪，有较强的饱腹感，口感良好，适合适用于想减肥或者想保持身材的人群使用。
Description
技术领域
本发明涉及食品配方技术领域，更具体的说是涉及一种代餐粉及其制备方法与应用。
背景技术
代餐粉是一种减肥产品，有单一原料的代餐粉，如豆渣代餐粉，具有低能量、低钠盐、营养均衡的特点。也有多种复合原料的营养代餐粉，如以红豆粉、薏米粉、甜味剂等为原料。
代餐粉不仅可以帮助调整和均衡膳食，还可以改善饮食习惯，所以非常有利于长期的塑身保持。
然而，现有代餐粉有两方面的问题，一方面，为了追求口感，造成成分较为单一，营养搭配不足，不利于减肥人群的健康，另一方面，为了保证营养充足，原料较多但口感下降，影响了感官体验，不利于商业化推广。
因此，针对于减肥瘦身或对身材不满人群，如何设计一款代餐粉既营养充足又具有良好的口感是本领域技术人员亟需解决的问题。
发明内容
有鉴于此，本发明提供了一种代餐粉及其制备方法与应用
为了实现上述目的，本发明采用如下技术方案：
一种代餐粉，包括以下重量份的原料：
黑豆10～15份、苹果5～10份、黑米30～50份、黑芝麻20～30份、脱脂牛乳粉30～50份、花生5～15份、胡萝卜5～10份、魔芋胶粉5～10份、甘薯5～10份、山核桃仁5～15份、黄瓜3～5份、玉米片20～30份、木糖醇55～65份、黑藜麦10～15份，羧甲基纤维素钠5～8份。
组分中黑色食品，富含钙、磷，弥补我国膳食中钙磷比例失调的缺陷，促进人体健康。此外还包含水果、蔬菜、坚果、粗粮等日常所需全部营养物质。
魔芋胶粉又称鬼芋粉，南星粉，每100g营养成分如下：热量(千卡)37、脂肪(克)0.1、蛋白质(克)4.6、碳水化合物(克)4.4、膳食纤维(克)74.4、硫胺素(毫克)0、钙(毫克)45、核黄素(毫克)0.1、镁(毫克)66、烟酸(毫克)0.4、铁(毫克)1.6、维生素C(毫克)0、锰(毫克)0.88、维生素E(毫克)0、锌(毫克)2.05、维生素A(微克)0、胆固醇(毫克)0、铜(毫克)0.17、胡罗卜素(微克)4.3、钾(毫克)299、磷(毫克)272、视黄醇当量(微克)12.2、钠(毫克)49.9和硒(微克)350.15。可直接商业采购。
优选的：包括以下重量份的原料：黑豆13.5份、苹果6.5份、黑米40份、黑芝麻27份、脱脂牛乳粉40份、花生10份、胡萝卜6.5份、魔芋胶粉10份、甘薯6.5份、山核桃仁10份、黄瓜3.5份、玉米片27份、木糖醇60.5份、黑藜麦13.5份和羧甲基纤维素钠6.5份。
按此配方服用代餐粉并配合适当运动，可以达到减重的效果。并且满足人体营养需求，其中的木糖醇代替蔗糖等糖类，使得血糖等不因为代餐粉的食用而迅速升高，兼具有保护牙齿等功效，既达到减肥效果，又保护了身体健康，并且最适于《中国居民膳食指南》中每人每日营养素参考摄入量的要求。
本发明还提供了一种代餐粉的制备方法，包括以下步骤：
(1)将黑豆、黑米、黑藜麦、玉米片、花生和山核桃仁洗净，晾干，180～200℃加热15～20min后备用；
其中，加热15～20min至香气浓郁为佳；
(2)将黄瓜洗净切片，每片厚度0.2～0.3cm，冷冻6～12h，干燥8～12h后备用；
冷冻、干燥时间进一步优选为冷冻9h，干燥10h；
按上述方法切片、冷冻干燥能够最大限度保证黄瓜的营养成分，避免因为高温而使得黄瓜中的维生素等成分被破坏。含水率高，样品体积收缩率小，口感酥脆，营养成分损失少，复水时间短。
经TPA检测(食品物性全质构测试)硬度、脆性、黏性、弹性，咀嚼性，回复性好。具体参数取检测平均值：硬度1291、含水率96.67％、复水率508％，复水后的硬度127/g，粘聚性0.55，咀嚼性为41.4。
(3)将苹果、胡萝卜和甘薯洗净切片，每片厚度0.2～0.3cm晾干，75～80℃烘烤8～9h后备用；
(4)将步骤(1)～(3)处理后的原料分别进行粉碎、过100～150目筛，混合调配后再加入木糖醇、羧甲基纤维素钠、脱脂牛乳粉和魔芋胶粉混匀得代餐粉。
优选的：步骤(4)粉碎，过100～150目筛：使用FW-100高速万能粉碎机将步骤(1)～(3)所有处理后的原料分别进行粉碎，每次粉碎时间20～50s，然后过100～150目筛。
本发明还提供了代餐粉在食品或保健品中的应用。
经由上述的技术方案可知，与现有技术相比，本发明公开提供了一种代餐粉及其制备方法与应用，取得的技术效果为以“黑五类”中的黑藜麦、黑豆等材料制成代餐粉，营养均衡，低脂肪，有较强的饱腹感，适合适用于想减肥或者想保持身材的人群。并确定了用木糖醇、黑藜麦和羧甲基纤维素钠的添加量，使营养搭配合理，口感良好。
具体实施方式
下面将结合实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
主要仪器
新南方YXD-60C商用箱式电烤炉：广州赛思达机械设备有限公司；DE-500万能高速粉碎机；平底锅；电磁炉；展艺高精度厨房秤：上海巧厨商贸有限公司；超低温冷藏柜；SCIENTZ-12N冷冻干燥机：宁波新芝生物科技股份有限公司。
未提及的原料皆为市售产品，例如，魔芋胶粉购自河南华悦化工产品有限公司，对其来源不做限定，未提及的方法为常规实验方法。
实施例1
一种代餐粉，包括以下重量份的原料：
黑豆10g、苹果5g、黑米30g、黑芝麻20g、脱脂牛乳粉30g、花生5g、胡萝卜5g、魔芋胶粉5g、甘薯5g、山核桃仁5g、黄瓜3g、玉米片20g、木糖醇55g、黑藜麦10g，羧甲基纤维素钠5g。
制备方法，包括以下步骤：
(1)将黑豆、黑米、黑藜麦、玉米片、花生和山核桃仁用清水清洗后自然晾干，待完全晾干后用锅分别翻炒，180℃，加热15min后晾干备用；
(2)将黄瓜用清水洗净后切片，每片厚度0.2～0.3cm晒干，放入冷藏柜冷冻6h，冷冻后放入冷冻干燥机干燥8h后备用；
(3)将苹果、胡萝卜和甘薯洗净后切片，每片厚度0.2～0.3cm，自然晾干，放入烤箱75℃烘烤8h后备用；
(4)将步骤(1)～(3)所有原料分别放入粉碎机进行粉碎，然后分别过100目筛，进行混合调配后再加入木糖醇、羧甲基纤维素钠、脱脂牛乳粉和魔芋胶粉混匀包装做出成品。
粉碎机为FW-100高速万能粉碎机，根据粉碎原料不同，每次粉碎时间20～50s，然后过100目筛。
实施例2
一种代餐粉，包括以下重量份的原料：
黑豆15g、苹果10g、黑米50g、黑芝麻30g、脱脂牛乳粉50g、花生15g、胡萝卜10g、魔芋胶粉10g、甘薯10g、山核桃仁15g、黄瓜5g、玉米片30g、木糖醇65g、黑藜麦15g，羧甲基纤维素钠8g。
制备方法，包括以下步骤：
(1)将黑豆、黑米、黑藜麦、玉米片、花生和山核桃仁用清水清洗后自然晾干，待完全晾干后用锅分别翻炒，200℃，加热18min后晾干备用；
(2)将黄瓜用清水洗净后切片，每片厚度0.2～0.3cm晒干，放入冷藏柜冷冻12h，冷冻后放入冷冻干燥机干燥12h后备用；
(3)将苹果、胡萝卜和甘薯洗净后切片，每片厚度0.2～0.3cm，自然晾干，放入77℃烤箱烘烤9h后备用；
(4)将步骤(1)～(3)所有原料分别放入粉碎机进行粉碎，然后分别过150目筛，进行混合调配后再加入木糖醇、羧甲基纤维素钠、脱脂牛乳粉和魔芋胶粉混匀包装做出成品。
粉碎机为FW-100高速万能粉碎机，根据粉碎原料不同，每次粉碎时间20～50s，然后过150目筛。
实施例3
一种代餐粉，包括以下重量份的原料：
黑豆13.5份、苹果6.5份、黑米40份、黑芝麻27份、脱脂牛乳粉40份、花生10份、胡萝卜6.5份、魔芋胶粉10份、甘薯6.5份、山核桃仁10份、黄瓜3.5份、玉米片27份、木糖醇60.5份、黑藜麦13.5份和羧甲基纤维素钠6.5份。
制备方法，包括以下步骤：
(1)将黑豆、黑米、黑藜麦、玉米片、花生和山核桃仁用清水清洗后自然晾干，待完全晾干后用锅分别翻炒，200℃，加热20min后晾干备用；
(2)将黄瓜用清水洗净后切片，每片厚度0.2～0.3cm晒干，放入冷藏柜冷冻9h，冷冻后放入冷冻干燥机干燥10h后备用；
(3)将苹果、胡萝卜和甘薯洗净后切片，每片厚度0.2～0.3cm，自然晾干，放入80℃烤箱烘烤8.5h后备用；
(4)将步骤(1)～(3)所有原料分别放入粉碎机进行粉碎，然后分别过120目筛，进行混合调配后再加入木糖醇、羧甲基纤维素钠、脱脂牛乳粉和魔芋胶粉混匀包装做出成品。
粉碎机为FW-100高速万能粉碎机，根据粉碎原料不同，每次粉碎时间20～50s，然后过120目筛。
实施例4
与实施例3的区别在于：
原料还包括去核大枣10g或枸杞10g粉碎过50目筛，于步骤(4)加入。
理化指标检测：
以实施例3为例，营养指标检测如下表1
表1
参考《中国居民膳食指南》中每人每日营养素参考摄入量以及每种原材料的营养成分，每人全日总能量为2100(Kcal)，实施例3中总能量为1072(Kcal),占总能量百分比为51％，营养均衡。
对比实验1
以实施例3进一步研究木糖醇对感官评价的影响，设7组，木糖醇用量分别为35、45、55、60.5、65、75、80g，其余同实施例3。
对比实验2
以实施例3进一步研究黑藜麦对感官评价的影响，设7组，黑藜麦用量分比为5、7、10、13.5、15、17、20g，其余同实施例3。
对比实验3
以实施例3进一步研究羧甲基纤维素钠对感官评价的影响，设7组，羧甲基纤维素钠用量分比为3、4、5、6.5、8、9、10g，其余同实施例3。
对比试验1～3的感官评价标准见下表2：
表2
评定方式为本市随机选取70名成年人员，每名人员性别、年龄等无显著差异，具有可比性，以表2为标准进行感官评价。
统计结果表明：
逐渐增加木糖醇的添加量，当木糖醇的添加量小于55g时，代餐粉的感官评价分数逐渐上升，木糖醇是一种增甜剂，对代餐粉的感官品质具有改善作用；然而当添加量大于65g以后，感官评分逐渐下降，因为木糖醇添加过量，甜味过重掩盖了代餐粉原有的香味，导致代餐粉的感官品质有所下降。所以木糖醇的最佳添加量是55～65g，且60.5g评分最高。
逐渐增加黑藜麦的添加量，当黑藜麦的添加量小于10g时，代餐粉的感官评价分数逐渐上升，黑藜麦对“黑五类”减肥代餐粉感官品质的改善有帮助；当其添加量大于15g以后，代餐粉的感官评价分数逐渐下降，因为黑藜麦的特殊气味导致代餐粉的味道发生改变，从而使代餐粉的感官品质下降。综上所述，黑藜麦的最佳添加量是10～15g，且13.5g评分最高。
逐渐增加羧甲基纤维素钠的添加量，当其添加量小于5g时，代餐粉的感官评价分数逐渐上升，因为羧甲基纤维素钠具有良好的增稠性，提高了“黑五类”减肥代餐粉的稳定性，并使其分稠度适宜；但羧甲基纤维素钠的添加量大于8g时，羧甲基纤维素钠的增稠性会让代餐粉的组织状态和冲调性能发生改变，导致代餐粉过于浓稠无法快速溶解。综上，羧甲基纤维素钠的最佳添加量是5～8g，且6.5g评分最高。
对比实验4
以实施例3为例，与现有代餐粉营养指标与感官评价比较结果如下：
1组，原料为膨化藜麦、发芽糙米粉、大豆分离蛋白、瓜拉纳提取物、膳食纤维、水果干、坚果仁、椰子油、食用甘油、枫叶糖浆、木糖醇、茶多酚。
2组，原料为裸藻粉、藜麦粉、奇亚籽粉和胶原蛋白粉。
3组，同本发明实施例1。
4组，同本发明实施例2。
5组，同本发明实施例3。
6组，同本发明实施例4。
评价标准、评价方式同对比实验1～3。
结果表明，1组中没有叶酸成分，2组营养不全面，3～6组(本发明实施例1～4)，在色泽、气味与滋味方面，好于现有代餐粉，口感良好。且，因具有日常所需所有的营养物质，包括蛋白质、脂肪、维生素A、维生素B1、维生素B12、叶酸、烟酸、钙、磷、钾、钠、镁、铁、锌、铜、锰、维生素D等，具有营养全面可以完全满足日常所需全面营养。生产出的产品质量稳定，口感、甜度适中，并伴有木糖醇的清新感。
本发明的代餐粉效果信息反馈
实验对象：本市选取60名女性减肥人士，工作环境、年龄、体重、身高、健康状态无显著差异。平均分为3组，分别在健身强度基本一致条件下，饮用本发明实施例3、对比试验4中1、2组的现有代餐粉，1个月后收集反馈信息。
反馈结果：
相较于饮用对比实验4中1、2组代餐粉而言，饮用本发明实施例3组在口感评价、耐受性、抗饥饿和抗疲劳等方面皆取得了良好的评价，可以在配合适当运动的基础上达到减重的效果。满足了人体营养需求，其中的木糖醇代替蔗糖等糖类，使得血糖等不因为代餐粉的食用而迅速升高，兼具有保护牙齿等功效，也能满足能量需求，因此本发明产品在达到减肥效果的同时，又保护了身体健康。多数测试人员反应不会因饮用本发明的代餐粉造成体重反弹或因营养不足而精神状态下降、心慌等。
本说明书中各个实施例采用递进的方式描述，每个实施例重点说明的都是与其他实施例的不同之处，各个实施例之间相同相似部分互相参见即可。
对所公开的实施例的上述说明，使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下，在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (5)
1.一种代餐粉，其特征在于，按重量份包括以下原料：
黑豆10～15份、苹果5～10份、黑米30～50份、黑芝麻20～30份、脱脂牛乳粉30～50份、花生5～15份、胡萝卜5～10份、魔芋胶粉5～10份、甘薯5～10份、山核桃仁5～15份、黄瓜3～5份、玉米片20～30份、木糖醇55～65份、黑藜麦10～15份和羧甲基纤维素钠5～8份。
2.如权利要求1所述的一种代餐粉，其特征在于，按重量份包括以下原料：黑豆13.5份、苹果6.5份、黑米40份、黑芝麻27份、脱脂牛乳粉40份、花生10份、胡萝卜6.5份、魔芋胶粉10份、甘薯6.5份、山核桃仁10份、黄瓜3.5份、玉米片27份、木糖醇60.5份、黑藜麦13.5份和羧甲基纤维素钠6.5份。
3.一种如权利要求1或2所述的代餐粉的制备方法，其特征在于，包括以下步骤：
(1)将黑豆、黑米、黑藜麦、玉米片、花生和山核桃仁洗净，晾干，180～200℃加热15～20min后备用；
(2)将黄瓜洗净切片，每片厚度0.2～0.3cm，冷冻6～12h，干燥8～12h后备用；
(3)将苹果、胡萝卜和甘薯洗净切片，每片厚度0.2～0.3cm晾干，75～80℃烘烤8～9h后备用；
(4)将步骤(1)～(3)处理后的原料分别进行粉碎、过100～150目筛，混合调配后再加入木糖醇、羧甲基纤维素钠、脱脂牛乳粉和魔芋胶粉混匀得代餐粉。
4.如权利要求3所述的制备方法，其特征在于，步骤(4)所述粉碎，过100～150目筛：使用FW-100高速万能粉碎机将步骤(1)～(3)所有处理后的原料分别进行粉碎，每次粉碎时间20～50s，然后过100～150目筛。
5.一种代餐粉的应用，其特征在于，由权利要求3～4任一所述的权利要方法制备的代餐粉在食品或保健品中的应用。
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