CN112369542A - 一种蘑菇粉固体饮料及其制备方法 - Google Patents
一种蘑菇粉固体饮料及其制备方法 Download PDFInfo
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- CN112369542A CN112369542A CN201911034033.7A CN201911034033A CN112369542A CN 112369542 A CN112369542 A CN 112369542A CN 201911034033 A CN201911034033 A CN 201911034033A CN 112369542 A CN112369542 A CN 112369542A
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- powder
- parts
- solid beverage
- mushroom powder
- mushroom
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明属于保健食品领域,具体涉及一种蘑菇粉固体饮料及其制备方法。该蘑菇粉固体饮料的组分包括蘑菇粉0.5~2.5份、复配营养强化剂0.3~0.6份、葡萄糖酸钙5~8份、甜味剂0.5~2份、槐糖脂0.2~0.5份。本发明制备的蘑菇粉固体饮料能促进人体对维生素D2、钙、铁、锌的吸收,提高微量元素的生物利用率,口感好,便于携带,能为各个年龄层的人提供营养。
Description
技术领域
本发明属于保健食品领域,具体涉及一种蘑菇粉固体饮料及其制备方法。
背景技术
蘑菇,是一种具有很高营养价值的食用菌,蘑菇子实体中含有丰富的蛋白质、氨基酸、不饱和脂肪酸、多糖等物质,具有抗菌、消炎、提高人体免疫力和抗癌防癌等作用。蘑菇中维生素D2(麦角钙化甾醇)含量很少,但是蘑菇中含有丰富的维生素D2合成前体——麦角甾醇,近来研究发现将蘑菇置于紫外光线下照射一段时间后,微生物D2的含量可大大提高,因此,蘑菇是维生素D2良好的补充来源。
维生素D2是维生素D的一种,目前已知的维生素D至少有10种,但最重要的是维生素D2和维生素D3(胆钙化醇),维生素D2和维生素D3(胆钙化醇)都能在人体内转化成维生素D。维生素D具有多种生物学功能,它能够调控钙、磷代谢和骨稳态等,还可以作为是否需要补钙的判断指标,近来对维生素D新的生物学功能的研究也有新的进展,如它对免疫系统的调控作用,对细胞增殖与分化的调控作用。维生素D缺乏不仅可导致儿童佝偻病,成人骨质疏松症、骨软化症,还与16种肿瘤及其他慢性疾病如糖尿病、高血压、心脏病、自身免疫性疾病等相关。调查显示在当前世界范围内维生素D的缺乏愈加严重,调查研究发现人群中儿童、老人、孕妇和黑色人群最易缺乏维生素D。
蘑菇营养成分丰富、含有大量的维生素D2,有望作为人体补充维生素D的重要来源。中国专利CN109527530A提供了一种富含维生素D2蘑菇菌粉及其制备方法,将蘑菇原料切片后进行紫外线照射处理,通过优化紫外线照射的条件得到了高维生素D2含量的蘑菇菌粉。但是蘑菇粉中的维生素D2水溶性差,导致人体对维生素D2的体内生物利用度降低,且单一的蘑菇粉不能满足人体对多种营养物质的需求。
发明内容
针对蘑菇粉中维生素D2不溶于水、生物利用度低以及当前市场上的蘑菇类产品营养成分单一的问题,本发明提供了一种蘑菇粉固体饮料及其制备方法,将蘑菇粉与钙、铁、锌等多种营养物质复配,添加槐糖脂、辅料等制备了一种营养价值高、吸收利用好、口感佳的便携固体饮料。
本发明解决上述技术问题的具体技术方案如下:
一种蘑菇粉固体饮料,包括如下重量份数的成分制成:蘑菇粉0.5~2.5份、复配营养强化剂0.3~0.6份、葡萄糖酸钙5~8份、甜味剂0.5~2份、槐糖脂0.2~0.5份。
槐糖脂是微生物代谢过程中分泌的一种生物表面活性剂,具有润滑、乳化、增稠的作用,槐糖脂无毒、无味、可生物降解,不会对人体造成伤害,槐糖脂分为内酯型槐糖脂和酸型槐糖脂,两者都具有较好的表面活性。
优选地,所述复配营养强化剂以重量份数计,包括:无水葡萄糖60-70份、氧化锌3-7份、1%β-胡萝卜素5-10份、葡萄糖酸亚铁15-25份。
优选地,所述复配营养强化剂的制备包括如下步骤:
S1.取无水葡萄糖过60-80目筛;
S2.取氧化锌分成2等份,分别和等量S1中过筛后的无水葡萄糖混合均匀;
S3.将S2中所得混合物和1%β-胡萝卜素、葡萄糖酸亚铁、余下的无水葡萄糖全部混合均匀,即得。
优选地,所述甜味剂为三氯蔗糖、甜菊糖苷、罗汉果甜苷的一种或几种。
优选地,所述甜味剂为三氯蔗糖和甜菊糖苷,三氯蔗糖、甜菊糖苷的质量比为20:3。
甜菊糖苷是从菊科草本植物甜叶菊中精提的新型天然甜味剂,它具有高甜度、低热能的特点,甜度是蔗糖的200-300倍,热值仅为蔗糖的1/300,甜菊糖苷无毒无副作用,可以完全替代蔗糖,成本更低,且其低热值的特点非常适用于糖尿病、肥胖者、动脉硬化患者使用。但是甜菊糖苷有后苦味的缺点给使用者带来不好的味觉感受,本发明人通过大量实验,发现将三氯蔗糖、甜菊糖苷以20:3的比例混合时,能够改善固体饮料的口感、解决甜菊糖苷的后苦味问题。
优选地,以重量份数计,还包括乳粉35~50份、葡萄糖8~25份、膳食纤维0.5~5份、果粉0.5~15份。
优选地,所述乳粉为全脂乳粉或脱脂乳粉。
优选地,所述果粉为橙粉、蓝莓粉、草莓粉中的一种。
优选地,所述膳食纤维为低聚半乳糖、低聚果糖、抗性糊精、聚葡萄糖的一种或几种。
优选地,所述蘑菇粉固体饮料的制备方法包括如下步骤:
S1.先将复合营养强化剂与等量的葡萄糖混合均匀,甜味剂、蘑菇粉也依次与等量的葡萄糖混合均匀,再将上述三种混合物混匀,得混合粉A
S2.将混合粉A与膳食纤维、葡萄糖酸钙混合,得混合粉B;
S3.把乳粉、葡萄糖、果粉与混合粉B混合均匀,充氮气保护,即得蘑菇粉固体饮料。
在本发明中,针对维生素D2不溶于水、生物利用度低以及当前市场上的蘑菇类产品营养成分单一的问题,将蘑菇粉与葡萄糖酸钙、复配营养强化剂、乳粉、葡萄糖、膳食纤维混合,加入辅料制成固体饮料,发现加入槐糖脂后不仅能增大蘑菇粉的溶解性,而且加强了人体对钙、铁、锌元素的吸收,提高了营养吸收利用率,这可能是因为一方面槐糖脂具有乳化作用,增强了蘑菇粉中不溶性成分的溶解,另一方面槐糖脂具有络合金属元素的能力,与钙、铁、锌等元素络合,促进了人体对这些元素的吸收。而且本发明人通过优化甜味剂的比例,避免了甜菊糖苷的后苦味,得到的固体饮料口感佳。
与现有技术相比,本发明提供的,具有以下有益效果:
(1)通过加入槐糖脂,增大了蘑菇粉的水溶性,有利于维生素D2的吸收;
(2)通过加入槐糖脂,增强了人体对固体饮料中钙、铁、锌的吸收利用;
(3)将蘑菇粉与钙、铁、锌、乳粉、膳食纤维等物质混合,加配辅料制成固体饮料,携带方便,适合各类人群,口感清爽自然,营养丰富。
具体实施方式
以下通过具体实施方式的描述对本发明作进一步说明,但这并非是对本发明的限制,本领域技术人员根据本发明的基本思想,可以做出各种修改或改进,但是只要不脱离本发明的基本思想,均在本发明的范围之内。
实施例1~5蘑菇粉固体饮料的成分
复配营养强化剂的制备:取1%β-胡萝卜素10g,葡萄糖酸亚铁20g,氧化锌4.47g,无水葡萄糖65.53g。先将无水葡萄糖过60-80目筛,然后将氧化锌分成2份,分别和等量2.235g无水葡萄糖混合均匀,再将所得2份混合物和β-胡萝卜素、葡萄糖酸亚铁、余下的无水葡萄糖全部混合均匀,即得复配营养强化剂。
实施例1~5中蘑菇粉固体饮料,以重量百分数计,组分如下表所示。
表1蘑菇粉固体饮料成分表
实施例6、蘑菇粉固体饮料的制备
蘑菇粉固体饮料的制备方法包括如下步骤:
S1.先将复合营养强化剂与等量的葡萄糖混合均匀,甜味剂、蘑菇粉也依次与等量的葡萄糖混合均匀,再将上述三种混合物混匀,得混合粉A
S2.将混合粉A与膳食纤维、葡萄糖酸钙混合,得混合粉B;
S3.把乳粉、葡萄糖、果粉与混合粉B混合均匀,充氮气保护,即得蘑菇粉固体饮料。
对比例1
固体饮料的组分参考实施例3,区别在于,组分中不含槐糖脂。
对比例2
固体饮料的组分参考实施例3,区别在于,组分中三氯蔗糖和甜菊糖苷的质量比为5:1。
试验例一、固体饮料冲泡感官评价
取实施例1~5及对比例1~2按照实施例6的方法制备的固体饮料15g加入200mL沸水冲泡,搅拌均匀,对该固体饮料的外观及口感进行评价,试验结果如下:
从表1的试验结果可知,以实施例3的固体饮料冲泡的外观及口感最好。实施例1~5和对比例2的固体饮料冲泡后均不产生沉淀,而对比例1的固体饮料产生了沉淀,说明加入的槐糖脂能有效的促进物质溶解,形成均一的溶液;实施例1~5和对比例1相比较为浓稠,这是因为槐糖脂具有增稠作用造成的;实施例1~5的口感和对比例2相比不会产生后苦味,这可能是因为当三氯蔗糖和甜菊糖苷的质量比为20:3时,二者发生了协同作用,克服了甜菊糖苷的后苦味。
试验例二、功效试验
选取50名50~60岁缺钙、铁、锌的老年人,分成5组,每组10人,每日饮用15g实施例1~5和对比例1~2参照实施例6制备的固体饮料,连续使用3个月后,对比使用前后静脉血血清中25-羟基维生素D水平和钙、铁、锌水平的含量变化,结果如下表所示:
表1血清中25-羟基维生素D水平和血钙水平的含量变化
从表中的实验结果可以看出,实施例1~5的血清中维生素D、钙、铁、锌的含量均有所增加,且明显高于对比例1的增加量,以实施例3的效果最好。这说明槐糖脂的加入促进了人体对维生素D、钙、铁和锌的吸收,这可能与槐糖脂增大维生素D的溶解性和其具有络合金属离子的能力有关。且维生素D2的摄入有利于人体内钙的吸收。
本行业的技术人员应该了解,上述实施例仅例示性说明本发明的原理及其功效,而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改变。因此,举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (10)
1.一种蘑菇粉固体饮料,其特征在于,包括如下重量份数的成分制成:蘑菇粉0.5~2.5份、复配营养强化剂0.3~0.6份、葡萄糖酸钙5~8份、甜味剂0.5~2份、槐糖脂0.2~0.5份。
2.根据权利要求1所述的蘑菇粉固体饮料,其特征在于,所述复配营养强化剂以重量份数计,包括:无水葡萄糖60-70份、氧化锌3-7份、1%β-胡萝卜素5-10份、葡萄糖酸亚铁15-25份。
3.根据权利要求2所述的蘑菇粉固体饮料,其特征在于,所述复配营养强化剂的制备包括如下步骤:
S1.取无水葡萄糖过60-80目筛;
S2.取氧化锌分成2等份,分别和等量S1中过筛后的无水葡萄糖混合均匀;
S3.将S2中所得混合物和1%β-胡萝卜素、葡萄糖酸亚铁、余下的无水葡萄糖全部混合均匀,即得。
4.根据权利要求1所述的蘑菇粉固体饮料,其特征在于,所述甜味剂为三氯蔗糖、甜菊糖苷、罗汉果甜苷的一种或几种。
5.根据权利要求1所述的蘑菇粉固体饮料,其特征在于,所述甜味剂为三氯蔗糖和甜菊糖苷,三氯蔗糖、甜菊糖苷的质量比为20:3。
6.根据权利要求1~4中任一项所述的蘑菇粉固体饮料,其特征在于,以重量百分数计,还包括:乳粉35~50份、葡萄糖8~25份、膳食纤维0.5~5份、果粉0.5~15份。
7.根据权利要求5所述的蘑菇粉固体饮料,其特征在于,所述乳粉为全脂乳粉或脱脂乳粉。
8.根据权利要求5所示蘑菇粉固体饮料,其特征在于,所述膳食纤维为低聚半乳糖、低聚果糖、抗性糊精、聚葡萄糖的一种或几种。
9.根据权利要求5所述的蘑菇粉固体饮料,其特征在于,所述果粉为橙粉、蓝莓粉、草莓粉中的一种。
10.根据权利要求1~8中任一项所述的蘑菇粉固体饮料,其特征在于,所述蘑菇粉固体饮料的制备方法包括如下步骤:
S1.先将复合营养强化剂与等量的葡萄糖混合均匀,甜味剂、蘑菇粉也依次与等量的葡萄糖混合均匀,再将上述三种混合物混匀,得混合粉A;
S2.将混合粉A与膳食纤维、葡萄糖酸钙混合,得混合粉B;
S3.把乳粉、余下葡萄糖、果粉与混合粉B混合均匀,充氮气保护,即得蘑菇粉固体饮料。
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