CN112262987A - 发酵膳食纤维复配益生菌代餐粉 - Google Patents
发酵膳食纤维复配益生菌代餐粉 Download PDFInfo
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Abstract
本发明公开了一种发酵膳食纤维复配益生菌代餐粉，按重量份计，由以下组分复配组成：发酵沙棘藜麦77～92份、小麦肽5～15份、黑糖5～15份、微生物酵素2～6份。本发明还同时公开了发酵沙棘藜麦的制备方法。本发明的发酵膳食纤维复配益生菌代餐粉，口感和风味突出，功能明确，经过人群试食试验验证，具有减肥和辅助降血糖作用。
Description
技术领域
本发明属于食品工业领域，具体涉及一种具有减肥和辅助降血糖作用的发酵膳食纤维复配益生菌代餐粉及其制备方法。
背景技术
在过去的50年里，肥胖和糖尿病的流行率在全球范围内大幅度增加，形成了大流行的水平。肥胖对人体健康是极大的挑战，它大大增加了一些代谢类疾病的风险，比如2型糖尿病、脂肪肝、高血压等。研究表明肥胖和糖尿病与能量代谢的紊乱息息相关，而且常常伴随着长期的肠道菌群失衡。因此，控制食物中糖分和能量摄入、调节肠道菌群成为了控制肥胖和血糖的一个重要问题。
发酵膳食纤维具有高纤维、低热量、易有饱腹感的特性，同时还可以更严格地控制食量和热量摄入。发酵膳食纤维能降低膳食纤维本身可消化性糖的含量，并且可以产生一些多糖、有机酸等可以促进能量消耗的物质。
肠道菌群与人体健康息息相关，维持健康的肠道微生态有助于人体预防乃至辅助治疗如肿瘤、消化道炎症、心脑血管及免疫系统等诸多常发疾病。益生菌在提升人体健康水平中也扮演着举足轻重的角色，益生菌可维护肠道菌群的健康稳态，刺激宿主的免疫系统，增强宿主的免疫应答反应，从而帮助宿主抵抗各类疾病的发生。
鉴于此，针对肥胖和糖尿病人群研究开发出一种营养均衡、食用口感好、功能多样化、并且可以有效调节肠道菌群的复合型代餐粉是非常必要的。
发明内容
本发明要解决的技术问题是提供一种具有减肥和辅助降血糖作用的发酵膳食纤维复配益生菌代餐粉。
为了解决上述技术问题，本发明提供一种发酵膳食纤维复配益生菌代餐粉，按重量份计，由以下组分复配组成：
将上述成分混合后，无菌包装。
作为本发明的发酵膳食纤维复配益生菌代餐粉的改进，按重量份计，由如下组分复配：
作为本发明的发酵膳食纤维复配益生菌代餐粉的进一步改进，发酵沙棘藜麦的制备方法为依次进行以下步骤：
1)、藜麦清洗干净后，用纱布沥干至无水滴(明显水滴)，然后在21～28℃萌动1～4h(优选25℃萌动2h)，得萌动藜麦；
2)、按重量份计，将燕麦麸皮10～20份、燕麦5～15份、黑豆5～15份、香菇1～3份、荞麦3～7份、米曲霉0.5～1份混合，作为膳食纤维；
按照膳食纤维：沙棘原浆＝1～2:1的重量比，在膳食纤维中加入沙棘原浆混合后于室温发酵3～8h，得膳食纤维/沙棘混合发酵物；
3)、将萌动藜麦15～25份、膳食纤维/沙棘混合发酵物25～35份、粗粮7～17份混合后于155～175℃烘干1.5～2.5分钟(0.1兆帕)；然后摊凉并粉碎过40～80目筛，得发酵膳食纤维粉；
4)、将坚果于65～80℃炒制35～45分钟(此时坚果微黄)，摊凉粉碎后过40～80目筛，得坚果粉；
5)、将步骤3)所得的发酵膳食纤维粉47～77份、步骤4)所得的坚果粉10～20份混合后加入3～7份熟豌豆粉，搅拌混匀后灭菌，得发酵沙棘藜麦。
上述份均为重量份。
作为本发明的发酵膳食纤维复配益生菌代餐粉的进一步改进，所述坚果由花生：核桃：黑芝麻：白芝麻：亚麻籽＝3～7：3～7：2～6：2～6：1～3的重量比混合而得；
粗粮由薏米：苦荞：青稞＝3～7：3～7：1～3的重量比混合而得。
在本发明中：
1、藜麦：控制血糖、润肠通便、预防肥胖。
2、沙棘：具有活血散淤、化痰宽胸、补脾健胃、生津止渴、清热止泻之效。
沙棘含428种生理活性物质。主要有维生素、异鼠李素、蛋白质、胡萝卜素、氨基酸、酰氨、黄酮类、芹菜素、槲皮素、山柰酚、β-谷固醇、隐黄质、糖类、有机酸、甾酸、脂肪酸、脂类和微量元素，每100g沙棘果汁中含维生素C 500mg～400mg、维生素E250mg～400mg、维生素B1含0.05mg～0.3mg、维生素B2含0.03,g～0.15,g、维生素B12含0.2mg～0.88mg、维生素K族化合物115、P族维生素20mg～350mg。
3、小麦肽：对胆固醇增高，动脉粥样硬化、冠心病等心血管疾病具有预防作用；能够增加胰岛素活性，防治糖尿病、降低血脂、降低餐后血糖。
4、黑糖(晶炼黑糖)的作用是用于高血糖人群的饮食调控；
5、微生物酵素(植物蛋白酶)为日本岛本微生物酵素(植物蛋白酶)，142053-879文献记载，日本进口浓缩酵素，富含芽胞杆菌、乳杆菌、大肠埃希菌、酵母菌、曲菌等有益微生物菌群，还含有大量糖化酶、蛋白酶、脂肪酶等消化水解酶；其主要有两个方面:局部抗菌作用；通过粘膜免疫系统产生特异性抗体。
本发明发现沙棘自带酵母菌，这样可以利用沙棘天然的酵母发酵从而得到更丰富的代谢物质，在积极分解谷物材料的营养的同时，在人体体内还帮助其消化作用，从而提高了谷物的消化效率；同时还补充了维生素(沙棘富含428种营养物质)。沙棘果实中蕴含的分超氧化物歧化酶，也可以有效挥发出体内自由基作用，并且提高人体免疫力，对人体的免疫活性细胞进行调节，充当免疫调节剂的作用，有助于延缓人体衰老。
膳食纤维与沙棘原浆混合发酵后还原糖增加，蛋白吸收率提高，补充矿物质钙、锌、铁的吸收。
本发明对藜麦先进行萌动处理：因为藜麦外层有皂苷，如果直接复配口感非常苦涩，本发明通过萌动技术把藜麦中的多糖、活性酶都释放处理，解决口感涩的问题，提高了食材的营养价值，降解有害物质和抗营养物质。萌动过程可以降解一些抗营养物质，且萌动之后游离态和结合态的酚类化合物被释放出来，使总酚含量明显增加，从而提升食材的营养价值。
本发明的发酵膳食纤维复配益生菌代餐粉具有减肥和辅助降血糖作用；该代餐粉口感合适、风味宜人的发酵膳食纤维，可显著降低膳食纤维中可消化性糖，降低原料中可利用的能量，达到低能量高饱腹的目的，对控制体重具有显著的作用，并复配益生菌以调节肠道菌群。
本发明的发酵膳食纤维复配益生菌代餐粉，口感和风味突出，功能明确，经过人群试食试验验证，具有减肥和辅助降血糖作用。
附图说明
下面结合附图对本发明的具体实施方式作进一步详细说明。
图1为本申请的代餐粉减肥效果的结果图。
图中：(A)为对照组和实验组体重3个体检点的体重变化；(B)为实验组受试者每2周体重变化趋势图。
具体实施方式
下面将结合本申请实施例中的附图，对本申请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申请一部分实施例，而不是全部的实施例。基于本申请中的实施例，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，都属于本申请保护的范围。
除非另有定义，本文所使用的所有的技术和科学术语与属于本申请的技术领域的技术人员通常理解的含义相同。本文中在本申请的说明书中所使用的术语只是为了描述具体的实施例的目的，不是旨在于限制本申请。
本发明的成分均能通过常规市购的形式获得。例如，膳食纤维中的各项成分、粗粮、坚果等均为市购而得。
小麦肽又称小麦低聚肽、小麦谷朊粉，是从天然食品--小麦蛋白粉中提取的蛋白质，再经过定向酶切及特定小肽分离技术获得的小分子多肽物质。呈白色或浅灰色粉末，其形状指标为：蛋白质(以干基计)/(g/100g)≥90；低聚肽(以干基计)/(g/100g)≥75；总谷氨酸/(g/100g)≥25；相对分子量质量小于1000的蛋白质水解物所占比例(％)≥85；水分/(g/100g)≤7；灰分/(g/100g)≤7。例如可购自杭州康源食品科技有限公司。
晶炼黑糖(低升糖指数蔗糖)，可购自中美普莱。
微生物酵素(植物蛋白酶)，日本岛本微生物工业株式会社。
实施例1、一种益生菌复配发酵膳食纤维代餐粉的制备方法，依次进行以下步骤：
1)、发酵沙棘藜麦的制备：
1.1)、藜麦清洗干净后，用纱布沥干至无明显水滴，然后在25℃萌动2h，得萌动藜麦。
1.2)、按重量份计，将燕麦麸皮15份、燕麦10份、黑豆5份、香菇2份、荞麦5份、米曲霉(酶活力为100000u/g)0.5份混合，作为膳食纤维；
按照膳食纤维：沙棘原浆＝2:1的重量比，在膳食纤维中加入沙棘原浆混合后于室温发酵6h，得膳食纤维/沙棘混合发酵物。
1.3)、将步骤1.1)得到的萌动藜麦20份、步骤1.2)得到的膳食纤维/沙棘混合发酵物32份，粗粮12份(由薏米5份、苦荞5份和青稞2份组成)混合，于165℃烘干膨化(压力0.1兆帕)2分钟后摊凉(摊凉至室温)；粉碎后过60目筛，得发酵膳食纤维粉；待用。
1.4)、将花生：核桃：黑芝麻：白芝麻：亚麻籽＝5：5：4：4：2的重量比混合后，于75℃炒锅中炒制微黄(炒制时间约为40±2分钟)，摊凉粉碎后过60目筛，得坚果粉；待用。
豌豆于75℃炒锅中炒制40±2分钟，摊凉粉碎后过60目筛，得熟豌豆粉；待用。
1.5)、将步骤1.3)所得发酵膳食纤维粉64份、步骤1.4)所得坚果粉15份、熟豌豆粉5份，搅拌混匀后，微波灭菌(15千瓦，6分钟)，得发酵沙棘藜麦，待用。
2)、复配制备发酵膳食纤维复配益生菌代餐粉：
发酵沙棘藜麦84份，小麦肽5份、晶炼黑糖10份、微生物酵素(植物蛋白酶)3份，无菌包装，得益生菌发酵藜麦代餐粉(即，发酵膳食纤维复配益生菌代餐粉)。
实验1、益生菌发酵藜麦代餐粉的化学成分检测：
实验对象：实施例1制得的发酵膳食纤维复配益生菌代餐粉。实验标准：按照GB7101-2015规定对其进行指标检测。
检测结果如下表1、表2：
表1、实施例1复配代餐粉的营养表
| 项目 | 每100g |
| 能量 | 1690千焦 |
| 蛋白质 | 15.2g |
| 脂肪 | 5.1g |
| 碳水化合物 | 73.1g |
| 钠 | 6mg |
表2、实施例1复配代餐粉的详细营养表
由上表1和表2可见，实施例1制备得到的发酵膳食纤维复配益生菌代餐粉，富含人体必需氨基酸、维生素和不饱和脂肪酸，特别是不饱和脂肪酸和维生素，理化指标符合固体饮料国家标准GB7101-2015的规定。
实验2、减肥实验
实验对象：选择88例肥胖症患者进行临床试验，诊断标准：BMI大于24kg/m2；将88名志愿者随机分为实验组和对照组；实验组58例，男士38例，女士20例，年龄19-30岁，平均年龄25岁，平均BMI为28.89kg/m2；对照组30例，男士20例，女士10例，年龄19-30岁，平均年龄24岁，平均BMI为27.28kg/m2。两组受试者的年龄、性别、症状等基线资料经统计学分析，差异无统计学意义，具有可比性。
实验过程：实验组用35g实施例1的本代餐产品仅代替日常三餐饮食中的主食(米饭、馒头、面条等食品)，即：每餐均为将35克代餐粉用40度温水或牛奶冲服替代主食；其他饮食习惯等不改变；对照组与往常一样正常饮食。实验周期为84天，设置三个体检点，分别为起点、中间点和终点(0、45、84天)。其中，实验组每两周记录体重变化。
实验结果：从图1中(A)看出，与初始相比，经过约3个月的试验期，对照组30位受试者，平均重了0.77kg；而58位实验组受试者瘦了3.28kg。对照组在3个体检时间点的体重呈现缓慢增加的趋势，而实验组呈现明显的减肥趋势，在前45d平均减重2.2kg，而后一个半月减重趋势放缓，但是也较中间点平均减重1.02kg。从图1B看出，在试验周期的70d之前，实验组的平均体重呈现稳定下降的趋势，到70d时出现最低值，较基线体重轻了3.58kg，但是最后一个2周增重了0.3kg。从血清生化指标分析来看(表3)，无论是45d还是84d，各组内与0d相比均无显著差异(P>0.05)。其中值得注意的是，实验组的BMI指数下降了1.09(T检验，P＝0.07)。具体体检数据见下表3，45d时，实验组的尿酸和谷草转氨酶显著低于对照组。从数据来看，对照组的各个指标无明显变化，而实验组血清指标的变化主要体现在谷丙转氨酶、谷草转氨酶明显降低，且谷丙转氨酶较基线时显著下降了将近1/3，胆固醇、甘油三酯和低密度脂蛋白也有下降的趋势。
实验结论：该发酵膳食纤维代餐粉产品具有显著的减肥效果，且可以有效地改善人体代谢相关的血清指标。
表3、3个体检时间点的对照组和实验组的BMI、血压和血清生化指标
实验3糖尿病人群实验
实验对象：招募31例2型糖尿病患者进行临床试验，诊断标准：空腹血糖大于7.0mmol/L，餐后血糖大于11.1mmol/L；将31名志愿者全部归为实验组；男士16例，女士15例，年龄40-60岁，平均年龄51岁，平均空腹血糖为8.75mmol/L。
实验过程：实验组用35g实施例1的本代餐产品仅代替日常三餐饮食中的主食部分，其他饮食习惯等不改变；实验周期为3个月，每2周记录一次空腹血糖。
判定标准：
显著：空腹血糖下降到7mmol/L以下；
有效：空腹血糖有降低，但未降到7mmol/L以下；
无效：空腹血糖并无降低。
实验结果：服用本申请的复配发酵膳食纤维代餐粉达到降血糖效果的有效率达到93.55％(表4和表5)。
表4
| 人数 | 比例 | |
| 显著 | 17 | 54.84％ |
| 有效 | 12 | 38.71％ |
| 无效 | 2 | 6.45％ |
表5
根据表5，可得知空腹血糖的平均值有起始的8.745降低至6.590(90天时)，降低了24％。
对比例1、取消实施例1步骤1.2)的室温发酵6h，即，仅仅将膳食纤维与沙棘原浆混合，作为膳食纤维/沙棘混合发酵物。其余等同于实施例1。
按照实验2的减肥实验，30位实验组受试者平均瘦了约2.4kg。
按照实验3的糖尿病人群实验，30名志愿者中，无效的比例高达约17％。
对比例2、取消实施例1步骤2)中“微生物酵素(植物蛋白酶)3份”的使用，其余等同于实施例1。
按照实验2的减肥实验，30位实验组受试者平均瘦了约1.4kg。
按照实验3的糖尿病人群实验，30名志愿者中，无效的比例高达约20％。
最后，还需要注意的是，以上列举的仅是本发明的若干个具体实施例。显然，本发明不限于以上实施例，还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形，均应认为是本发明的保护范围。
Claims (4)
1.发酵膳食纤维复配益生菌代餐粉，其特征在于：按重量份计，由以下组分复配组成：
2.根据权利要求1所述的发酵膳食纤维复配益生菌代餐粉，其特征在于，按重量份计，由如下组分复配：
3.根据权利要求1或2所述的发酵膳食纤维复配益生菌代餐粉，其特征在于：发酵沙棘藜麦的制备方法为依次进行以下步骤：
1)、藜麦清洗干净后，用纱布沥干至无水滴，然后在21～28℃萌动1～4h，得萌动藜麦；
2)、按重量份计，将燕麦麸皮10～20份、燕麦5～15份、黑豆5～15份、香菇1～3份、荞麦3～7份、米曲霉0.5～1份混合，作为膳食纤维；
按照膳食纤维：沙棘原浆＝1～2:1的重量比，在膳食纤维中加入沙棘原浆混合后于室温发酵3～8h，得膳食纤维/沙棘混合发酵物；
3)、将萌动藜麦15～25份、膳食纤维/沙棘混合发酵物25～35份、粗粮7～17份混合后于0.1兆帕的压力下155～175℃烘干1.5～2.5分钟；然后摊凉并粉碎过40～80目筛，得发酵膳食纤维粉；
4)、将坚果于65～80℃炒制35～45分钟，摊凉粉碎后过40～80目筛，得坚果粉；
5)、将步骤3)所得的发酵膳食纤维粉47～77份、步骤4)所得的坚果粉10～20份混合后加入3～7份熟豌豆粉，搅拌混匀后灭菌，得发酵沙棘藜麦。
4.根据权利要求3所述的发酵膳食纤维复配益生菌代餐粉，其特征在于：
所述坚果由花生：核桃：黑芝麻：白芝麻：亚麻籽＝3～7：3～7：2～6：2～6：1～3的重量比混合而得；
粗粮由薏米：苦荞：青稞＝3～7：3～7：1～3的重量比混合而得。
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