CN112425745A - 一种速溶营养代餐藕粉及其制备方法 - Google Patents
一种速溶营养代餐藕粉及其制备方法 Download PDFInfo
- Publication number
- CN112425745A CN112425745A CN202010717913.0A CN202010717913A CN112425745A CN 112425745 A CN112425745 A CN 112425745A CN 202010717913 A CN202010717913 A CN 202010717913A CN 112425745 A CN112425745 A CN 112425745A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- root starch
- parts
- powder
- bag
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 235
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 235
- 229920002472 Starch Polymers 0.000 title claims abstract description 209
- 235000019698 starch Nutrition 0.000 title claims abstract description 209
- 239000008107 starch Substances 0.000 title claims abstract description 209
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 47
- 235000012054 meals Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims description 18
- 239000000843 powder Substances 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 33
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 21
- 150000004676 glycans Chemical class 0.000 claims abstract description 17
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 17
- 239000005017 polysaccharide Substances 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 14
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 9
- 229940013618 stevioside Drugs 0.000 claims abstract description 9
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019202 steviosides Nutrition 0.000 claims abstract description 9
- 229940054810 white kidney bean extract Drugs 0.000 claims abstract description 9
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 6
- 235000018102 proteins Nutrition 0.000 claims description 32
- 239000002002 slurry Substances 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 25
- 238000001035 drying Methods 0.000 claims description 24
- 239000002245 particle Substances 0.000 claims description 24
- 238000007873 sieving Methods 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 19
- 239000008187 granular material Substances 0.000 claims description 17
- 230000035764 nutrition Effects 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 238000005469 granulation Methods 0.000 claims description 14
- 230000003179 granulation Effects 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 11
- 235000013339 cereals Nutrition 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- -1 compound vitamin Chemical class 0.000 claims description 8
- 230000002708 enhancing effect Effects 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000013343 vitamin Nutrition 0.000 claims description 6
- 229940088594 vitamin Drugs 0.000 claims description 6
- 229930003231 vitamin Natural products 0.000 claims description 6
- 239000011782 vitamin Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 102000008186 Collagen Human genes 0.000 claims description 3
- 108010035532 Collagen Proteins 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 235000012239 silicon dioxide Nutrition 0.000 claims description 2
- 239000000377 silicon dioxide Substances 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 8
- 235000004213 low-fat Nutrition 0.000 abstract description 5
- 230000033764 rhythmic process Effects 0.000 abstract description 4
- 235000020930 dietary requirements Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 10
- 235000015097 nutrients Nutrition 0.000 description 9
- 150000001720 carbohydrates Chemical class 0.000 description 8
- 235000014633 carbohydrates Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 235000015424 sodium Nutrition 0.000 description 4
- 159000000000 sodium salts Chemical class 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000004833 fish glue Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008085 high protein diet Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940038580 oat bran Drugs 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
- 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
-
- 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
- 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
- A23L33/15—Vitamins
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种速溶营养代餐藕粉,其中,包括如下成分:主料包和调味包,主料包包括造粒藕粉、莲藕粗多糖、白芸豆提取物,所述调味包包括甜菊糖苷、柠檬酸、食用香精中的一种或多种。本发明提供了一种通过其他成分的加入,使制得的藕粉可以实现高蛋白、高肽、高膳食纤维、低脂肪的优点,符合现代人对于健康生活方式的饮食需求,同时在加工方式上作出改进,使得藕粉具有冷水冲泡的优点,减少了食用者在冲调藕粉之后的等待,符合现代人较快的生活节奏。
Description
技术领域
本发明涉及食品加工技术领域,特别是涉及一种速溶营养代餐藕粉及其制备方法。
背景技术
莲藕是一种药食同源食品,既可作为美味蔬菜,又具有良好的保健功能。《食疗本草》记载:“藕,主补中焦,养神,益气力,除百病。久服轻身耐寒,不饥延年”。藕粉是莲藕淀粉的俗称,是莲藕经清洗、粉碎、提取分离、脱水、干燥等加工工艺过程精制而成的莲藕淀粉。莲藕营养价值高,制成藕粉后使用方便、味道鲜美,但是相对于现代人追求的高蛋白、低热量的饮食趋势有所不符。
现有的藕粉在制备过程中照顾到口感方面的需求,其中添加较多的糖类物质提升甜味,加上藕粉含有的淀粉成分,常常出现食用藕粉造成糖类摄入超标的情况,且目前对于藕粉的食用之前一般需要使用沸腾的热水进行冲泡,不仅热水冲泡技巧对于新手不易掌握,且藕粉冲泡完成后还需要冷却再食用,食用过程中随着勺子沾染的口腔中淀粉酶的增多,糊化粘稠的藕粉会逐渐变稀,影响食用口感。
附图说明
图1为不同干燥压力对于速溶藕粉的糊化度的影响;
图2为藕粉颗粒大小对于冲调时间的影响;
图3为不同的冲调比例的RVA峰值;
图4为不同水温冲调溶胀所需时间。
发明内容
本部分的目的在于概述本发明的实施例的一些方面以及简要介绍一些较佳实施例。在本部分以及本申请的说明书摘要和发明名称中可能会做些简化或省略以避免使本部分、说明书摘要和发明名称的目的模糊,而这种简化或省略不能用于限制本发明的范围。
鉴于上述和/或现有藕粉中存在的问题,提出了本发明。
因此,本发明其中一个目的是,克服现有藕粉产品的不足,提供一种速溶营养代餐藕粉的制备方法。
为解决上述技术问题,根据本发明的一个方面,本发明提供了如下技术方案:一种速溶营养代餐藕粉的制备方法,其包括,主料包和调味包,所述主料包包括造粒藕粉、莲藕粗多糖、白芸豆提取物,所述调味包包括甜菊糖苷、柠檬酸、食用香精中的一种或多种。
作为本发明所述速溶营养代餐藕粉的一种优选方案,其中:风味包包括果粉、五谷杂粮粉、膨化谷物颗粒、水果颗粒、籽仁(含果仁)颗粒的一种或多种。
作为本发明所述速溶营养代餐藕粉的一种优选方案,其中:营养强化包包括复合维生素和可溶性膳食纤维中的一种或多种。
主料包:造粒藕粉40-85份、莲藕多糖10-15份、白芸豆提取物0.5-10份;
调味包:甜菊糖苷0.1-1份、柠檬酸0.3-1.5份、食用香精0.2-0.5份;
蛋白包:脱脂乳粉5-20份、乳清蛋白粉5-20份、胶原蛋白肽粉5-20份、植物蛋白粉5-20份;
风味包:果粉5-20份、五谷杂粮粉5-20份、膨化谷物颗粒2-10份、水果颗粒2-10份、籽仁(含果仁)颗粒2-10份;
营养强化包:复合维生素0.5份、可溶性膳食纤维5-20份。
本发明另一个目的是,提供一种速溶营养代餐藕粉的制备方法。
为解决上述技术问题,根据本发明的一个方面,本发明提供了如下技术方案:一种速溶营养代餐藕粉的制备方法,包括如下步骤:
调浆:称取藕淀粉,加水调浆成藕淀粉浆料;
糊化、干燥:浆料经过糊化干燥得到藕粉淀粉块;
粉碎、过筛:藕粉淀粉块进行粉碎,过筛筛选得到藕淀粉微粒;
配料:藕淀粉微粒中加入藕淀粉微粒重量0-10%的大米糊精、0-1.5%的二氧化硅并混匀,得到藕淀粉混合物;
造粒成型:得到藕淀粉混合物经过沸腾造粒和过筛后得到藕粉颗粒。进气温度100~110℃,出口温度为50~55℃,藕淀粉颗粒大小为10~60目。
作为本发明所述速溶营养代餐藕粉的制备方法的一种优选方案,其中:糊化、干燥中,糊化的压力设定为0.5-0.7MPa。
作为本发明所述速溶营养代餐藕粉的制备方法的一种优选方案,其中:糊化、干燥中,糊化的压力设定为0.6MPa。
作为本发明所述速溶营养代餐藕粉的制备方法的一种优选方案,其中:造粒成型中,过筛筛子小于等于60目筛。
作为本发明所述速溶营养代餐藕粉的制备方法的一种优选方案,其中:造粒成型中,过筛筛子为60目筛。
本发明提供一种可以添加或减少一定成分的藕粉配方,通过对于糖类甜味剂的取代,在保持甜味的同时减少糖类的摄入,更加符合现代人的食用需求,同时通过其他成分的加入,使制得的藕粉可以实现高蛋白、高纤维、低脂肪的优点,符合现代人对于健康生活方式的饮食需求,同时在加工方式上作出改进,使得藕粉具有冷水冲泡的优点,减少了食用者在冲调藕粉的繁琐步骤,符合现代人较快的生活节奏,且同时可以根据不同人群需求进行定制,在含有的营养成分和食用的速度上更加符合现代人的节奏,含有的莲藕粗多糖对于藕粉的特性进行了改进,藕粉的口感当中更加充满藕的风味,同时提高了藕粉的营养价值,在藕粉缩短食用时间和冲泡时间的情况下还有着改善风味和营养价值的优点。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂,下面结合说明书实施例对本发明的具体实施方式做详细的说明。
在下面的描述中阐述了很多具体细节以便于充分理解本发明,但是本发明还可以采用其他不同于在此描述的其它方式来实施,本领域技术人员可以在不违背本发明内涵的情况下做类似推广,因此本发明不受下面公开的具体实施例的限制。
其次,此处所称的“一个实施例”或“实施例”是指可包含于本发明至少一个实现方式中的特定特征、结构或特性。在本说明书中不同地方出现的“在一个实施例中”并非均指同一个实施例,也不是单独的或选择性的与其他实施例互相排斥的实施例。
以下实施例中莲藕粗多糖按照如下方法进行提取:取藕粉生产后的莲藕渣 (包括藕节、莲藕皮、榨汁后的藕渣等)粉碎,按照1:(15-230)(m/v)倒入蒸馏水,于90℃水浴,超声(59KHz,169W)辅助,提取3h。离心(4500r/min,30min) 取上清。水提两次,合并上清液,过滤收集上清,旋转蒸发仪浓缩至一定体积。在浓缩后的粗多糖溶液中缓慢加入4倍体积95%乙醇沉淀多糖,边加边搅拌,然后置于4℃冰箱中醇沉过夜(±12h),离心(4300r/min,20min)收集多糖沉淀。冷冻干燥得粗多糖,上清液回收乙醇。
实施例1
称取占藕淀粉和水总量20wt%的藕淀粉,余量取水调浆制成藕淀粉浆料,所述藕淀粉浆料使用滚筒糊化干燥,分别在0.2MPa、0.3MPa、0.4MPa、0.5MPa、 0.6MPa、0.7MPa、0.8MPa、0.9MPa、1.0MPa,转速3r/min,得到藕淀粉块,制得的藕淀粉块粉碎后过80目筛,制得藕淀粉微粉,藕淀粉微粉沸腾造粒,进风温度100℃,出风温度50℃,造粒成型后过60目筛,过筛后干燥得到藕粉颗粒,制得的藕粉采用快速粘度分析仪测定糊化度,得到图1不同干燥压力对于速溶藕粉的糊化度的影响。
根据图1得到,随着压力的增大,藕淀粉块的糊化度增大,在压力达到 0.5MPa时糊化度达到86%,0.6MPa时糊化度为92.5%,在0.7MPa及更大的压力上,糊化度的上升不明显,因为随着压力的增大,所需的提供压力的成本急剧升高,所以根据糊化度上升的趋势,以及成本的限制,将0.6MPa作为优选的糊化时的压力。
实施例2
称取占藕淀粉和水总量20wt%的藕淀粉,余量取水调浆制成藕淀粉浆料,所述藕淀粉浆料使用滚筒糊化干燥,压力0.6MPa,转速3r/min,得到藕淀粉块,制得的藕淀粉块粉碎后过80目筛,制得藕淀粉微粉,藕淀粉微粉沸腾造粒,进风温度100℃,出风温度50℃,造粒定型后过20目、30目、40目、50 目、60目、70目筛、80目筛,过筛后干燥得到藕粉颗粒。制得的藕粉冲调比例为1:6,30g藕粉加入到180mL常温(25℃)的水中快速冲调,测量不同颗粒大小的藕粉在此冲泡操作下的溶解速度,已完全溶解所耗费的时间作为溶解速度,得到图2藕粉颗粒大小对于冲调时间的影响。
根据图2可得,随着造粒藕粉的颗粒大小的减少,所制得藕粉的所需要的时间也随之下降,在藕粉的颗粒大小经过60目筛筛选时,溶解时间是40秒,在过40目筛时已经是36秒,而过30目筛和过20目筛的颗粒大小的溶解速度在此冲调比例下也是36秒,并没有增加,综上,过60目筛已经可以满足本发明冲调藕粉的要求。结合溶解时间随着藕粉颗粒大小的变化趋势以及过小的藕粉颗粒会导致舍弃大量的藕粉的原因造成藕粉的浪费,结合上述两方面的因素,精选的藕粉所使用的的筛子为60目筛。
实施例3
称取占藕淀粉和水总量20wt%的藕淀粉,余量取水调浆制成藕淀粉浆料,所述藕淀粉浆料使用滚筒糊化干燥,压力0.6MPa,转速3r/min,得到藕淀粉块,制得的藕淀粉块粉碎后过80目筛,制得藕淀粉微粉,藕淀粉微粉沸腾造粒,进风温度100℃,出风温度50℃,造粒成型后过60目筛,过筛后干燥得到藕粉颗粒。根据所制得的藕粉按照不同的冲调比例使用25℃常温水进行冲调。
对照组:市售速溶藕粉,冲调比例1:6,即:在30g藕粉加入180mL90℃以上开水快速冲调。
按照不同的冲调比例和对照组冲调后用快速粘度分析仪测定RVA峰值,得到图3。
根据图3不同的冲调比例的RVA峰值,可以得到在9%的冲调比例上本发明制得的藕粉与普通的市售藕粉粘度相当,改变冲调比例可以实现粘度或大于或等于或小于普通市售藕粉粘度的能力,满足使用者对于食用藕粉不同粘度的要求,兼顾粘度和消费者对于当前藕粉粘度的接受程度,在5%-10%的范围之内,粘度与当前的藕粉相差不大,可以视个人喜好调整比例。
实施例4
称取占藕淀粉和水总量20wt%的藕淀粉,余量取水调浆制成藕淀粉浆料,所述藕淀粉浆料使用滚筒糊化干燥,压力0.6MPa,转速3r/min,得到藕淀粉块,制得的藕淀粉块粉碎后过80目筛,制得藕淀粉微粉,藕淀粉微粉沸腾造粒,进风温度100℃,出风温度50℃,造粒成型后过60目筛,过筛后干燥得到藕粉颗粒。制得的藕粉在不同水温下冲调溶胀所需时间如图4所示:
根据图4可得,本发明制得藕粉用4℃水冲调溶胀成粘稠的胶体状态需要 2-3min左右,而使用20℃水冲调溶胀所需时间为61秒,随着水温的增加,所需的溶胀时间也在减少,在常温的情况下,使用4℃~30℃水进行冲调均具有冲调溶胀成粘稠的胶体状态的能力,且所需时间最长为2-3min,本发明制得的藕粉在具有冷水冲泡的能力之外,冲调的时间相较现今沸水冲泡的藕粉,在冲泡完成后还需要等待藕粉的温度降低再行食用,冲泡和食用的总时长大幅减少,也为广大使用者所接受。
实施例5
称取占藕淀粉和水总量20wt%的藕淀粉,余量取水调浆制成藕淀粉浆料,所述藕淀粉浆料使用滚筒糊化干燥,压力0.6MPa,转速3r/min,得到藕淀粉块,制得的藕淀粉块粉碎后过80目筛,制得藕淀粉微粉,藕淀粉微粉沸腾造粒,进风温度100℃,出风温度50℃,造粒成型后过60目筛,过筛后干燥得到藕粉颗粒。
主料包:造粒藕粉50份、莲藕粗多糖10份、白芸豆提取物5份;
调味包:甜菊糖苷0.5份、食用香精0.3份;
风味包:水蜜桃果粉10份、水蜜桃果粒2份;
蛋白包:鱼胶蛋白肽15份;
营养强化包:复合维生素0.5份、菊粉6.7份。
按照上述主料包、调味包、风味包、蛋白包、营养强化包的材料混合制作藕粉代餐粉,制备出的藕粉代餐粉进行冲泡,10g的代餐藕粉加入到100mL的常温水中,边加粉边搅拌,藕粉溶于水后1min即可食用,参照GB 28050-2011 《食品安全国家标准预包装食品营养标签通则》对于能量、蛋白质、脂肪、碳水化合物、膳食纤维、钠的含量进行测定,本实施例的营养成分含量如表1 所示:
表1实施例5的营养成分表
项目 | 每100g | 营养素参考值/NRV% |
能量 | 1496kJ | 18% |
蛋白质 | 15.5g | 26% |
脂肪 | 0g | 0% |
碳水化合物 | 69.4g | 23% |
膳食纤维 | 6.7g | 27% |
钠 | 32mg | 2% |
根据表1中的数据可得,蛋白质含量(每100g的含量)≥20%NRV,膳食纤维≥6g/100g,同时脂肪含量≤0.5g/100g,该配方属于高蛋白、高膳食纤维、无脂肪的藕粉代餐粉。
实施例6
称取占藕淀粉和水总量20wt%的藕淀粉,余量取水调浆制成藕淀粉浆料,所述藕淀粉浆料使用滚筒糊化干燥,压力0.6MPa,转速3r/min,得到藕淀粉块,制得的藕淀粉块粉碎后过80目筛,制得藕淀粉微粉,藕淀粉微粉沸腾造粒,进风温度100℃,出风温度50℃,造粒成型后过60目筛,过筛后干燥得到藕粉颗粒。
主料包:造粒藕粉45份、莲藕粗多糖10份、白芸豆提取物5份;
调味包:甜菊糖苷0.5份、食用香精0.2份;
蛋白包:乳清蛋白粉8.8份;
营养强化包:复合维生素0.5份。
按照上述主料包、调味包、蛋白包、营养强化包的材料混合制作藕粉代餐粉,制备出的藕粉代餐粉进行冲泡,10g的代餐藕粉加入到100mL的常温水中,边加粉边搅拌,藕粉溶于水后1min即可食用,参照GB 28050-2011《食品安全国家标准预包装食品营养标签通则》对于能量、蛋白质、脂肪、碳水化合物、钠的含量进行测定,本实施例的营养成分含量如表2所示。
表2实施例6的营养成分表
项目 | 每100g | 营养素参考值/NRV% |
能量 | 1480kJ | 18% |
蛋白质 | 14.1g | 24% |
脂肪 | 0.2g | 0% |
碳水化合物 | 72.6g | 24% |
钠 | 200mg | 10% |
从表2可以看出,蛋白含量(每100g的含量)≥20%NRV,脂肪含量≤0.5g/100g,该配方属于高蛋白、无脂肪的藕粉代餐粉食品。
实施例7
称取占藕淀粉和水总量20wt%的藕淀粉,余量取水调浆制成藕淀粉浆料,所述藕淀粉浆料使用滚筒糊化干燥,压力0.6MPa,转速3r/min,得到藕淀粉块,制得的藕淀粉块粉碎后过80目筛,制得藕淀粉微粉,藕淀粉微粉沸腾造粒,进风温度100℃,出风温度50℃,造粒成型后过60目筛,过筛后干燥得到藕粉颗粒。
主料包:制得藕粉颗粒50份、白芸豆提取物5份;莲藕粗多糖10份;
调味包:甜菊糖苷0.5份、燕麦食用香精0.3份;
蛋白包:牛骨胶原蛋白肽10份;
风味包:燕麦麸粉15份、青稞膨化颗粒2份;
营养强化包:复合维生素0.5份、菊粉6.7份。
按照上述主料包、调味包、蛋白包、风味包、营养强化包的材料混合制作藕粉代餐粉,制备出的藕粉代餐粉进行冲泡,10g的代餐藕粉加入到100mL的常温水中,边加粉边搅拌,藕粉溶于水后1min即可食用,参照GB 28050-2011 《食品安全国家标准预包装食品营养标签通则》对于能量、蛋白质、脂肪、碳水化合物、钠的含量进行测定,本实施例的营养成分含量如表3所示。
表3实施例7的营养成分表
项目 | 每100g | 营养素参考值/NRV% |
能量 | 1531kJ | 18% |
蛋白质 | 14.7g | 25% |
脂肪 | 1.3g | 2% |
碳水化合物 | 65.6g | 22% |
膳食纤维 | 11.1g | 44% |
钠 | 61mg | 3% |
从表3可以看出,蛋白含量(每100g的含量)≥20%NRV,膳食纤维≥6g/100g,脂肪含量≤3g/100g,该配方属于高蛋白、高膳食纤维、低脂肪含量含量的藕粉代餐粉食品。
实施例8
称取占藕淀粉和水总量20wt%的藕淀粉,余量取水调浆制成藕淀粉浆料,所述藕淀粉浆料使用滚筒糊化干燥,压力0.6MPa,转速3r/min,得到藕淀粉块,制得的藕淀粉块粉碎后过80目筛,制得藕淀粉微粉,藕淀粉微粉沸腾造粒,进风温度100℃,出风温度50℃,造粒成型后过60目筛,过筛后干燥得到藕粉颗粒。
主料包:制得藕粉颗粒64.7份、莲藕粗多糖10份、白芸豆提取物5份;
调味包:甜菊糖苷0.5份、食用香精0.3份;
蛋白包:大米蛋白粉5份、大米蛋白肽5份、豌豆蛋白粉4份、火麻蛋白粉3份;
风味包:黑米膨化颗粒2份
营养强化包:复合维生素0.5份。
按照上述主料包、调味包、蛋白包、风味包、营养强化包的材料混合制作藕粉代餐粉,制备出的藕粉代餐粉进行冲泡,10g的代餐藕粉加入到100mL的常温水中,边加粉边搅拌,藕粉溶于水后1min即可食用,参照GB 28050-2011 《食品安全国家标准预包装食品营养标签通则》对于能量、蛋白质、脂肪、碳水化合物、钠的含量进行测定,本实施例的营养成分含量如表4所示。
表4实施例8的营养成分表
项目 | 每100g | 营养素参考值/NRV% |
能量 | 1589kJ | 19% |
蛋白质 | 21.7g | 36% |
脂肪 | 1g | 2% |
碳水化合物 | 68.3g | 23% |
钠 | 87mg | 4% |
从表4可以看出,蛋白含量(每100g的含量)≥20%NRV,膳食纤维≥ 6g/100g,脂肪含量≤3g/100g,制得的速溶营养代餐藕粉属于高蛋白、高膳食纤维、低脂肪含量的藕粉代餐粉食品。
本发明在藕粉加工方式上作出改进,通过制备方案中糊化压力和藕粉筛选孔径上的设置,解决了冷水冲泡的繁琐程序以及时间较长的问题,符合现代人对于短时间的食用时间的需求。同时通过对于冲调比例的改变确定了藕粉冷水冲调的较佳比例,本发明中添加的白芸豆提取物还具有防止淀粉酶影响藕粉的糊化粘稠效果的作用。
根据图1~4的数据可得,通过在加工过程中对于糊化压力和藕粉筛子孔径的设置,实现了藕粉冷水冲泡的能力,冷水冲泡后的粘稠度与常见藕粉的粘稠度相当,并且冷水冲泡后可以在较短的时间如1分钟或即刻进行食用,克服了当今藕粉需要在冲泡时需要沸水冲泡、冲泡后进行冷却得到的缺点,符合现代人加快的生活节奏下对于在保留食物风味的情况下对于食物的制作时间缩短的需求。
根据表1~4中数据可得,本发明中制得的藕粉可以实现高蛋白、低脂肪的优点,符合现通过对于糖类甜味剂的取代,在保持甜味的同时减少糖类的摄入,更加符合现代人的食用需求,同时通过其他成分的加入,同时在配料的设置当中按照功能进行分类,主料包、调味包必须包含,风味包、营养强化包、蛋白包为可选,一方面使得生成过程中,可以按照不同的配料进行生产,也使得消费者在购买和食用的过程中,按照自身对于风味、高蛋白、素食的爱好选择不同比例的主料包、调味包、风味包、营养强化包和蛋白包,使得工业化生产的产品能够满足个人对于产品的需求,使得本产品满足现代社会不同人对于同一件产品的不同的需求,使得本产品更加适应于现代消费者对于藕粉的需求。
本发明中制得的成品还含有莲藕粗多糖成分,一种不太常见且成分复杂的粗多糖成分,利用莲藕粗多糖对于藕粉的特性进行了改进,藕粉的口感当中更加充满藕的风味,同时提高了藕粉的营养价值,在藕粉缩短食用时间和冲泡时间的情况下还有着改善风味和营养价值的优点。
应说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (10)
1.一种速溶营养代餐藕粉,其特征在于:包括如下成分:主料包和调味包,所述主料包包括造粒藕粉、莲藕粗多糖、白芸豆提取物,所述调味包包括甜菊糖苷、柠檬酸、食用香精中的一种或多种。
2.根据权利要求1所述的速溶营养代餐藕粉,其特征在于:还包括风味包、营养强化包和蛋白包中的一种或几种。
3.根据权利要求1所述的速溶营养代餐藕粉,其特征在于:所述风味包包括果粉、五谷杂粮粉、膨化谷物颗粒、水果颗粒、籽仁(含果仁)颗粒的一种或多种。
4.根据权利要求1所述的速溶营养代餐藕粉,其特征在于:所述营养强化包包括复合维生素和可溶性膳食纤维中的一种或多种。
5.根据权利要求1~6中所述的速溶营养代餐藕粉,其特征在于:包括如下成分:
主料包:造粒藕粉40-85份、莲藕多糖10-15份、白芸豆提取物0.5-10份;
调味包:甜菊糖苷0.1-1份、柠檬酸0.3-1.5份、食用香精0.2-0.5份;
蛋白包:脱脂乳粉5-20份、乳清蛋白粉5-20份、胶原蛋白肽粉5-20份、植物蛋白粉5-20份;
风味包:果粉5-20份、五谷杂粮粉5-20份、膨化谷物颗粒2-10份、水果颗粒2-10份、籽仁(含果仁)颗粒2-10份;
营养强化包:复合维生素0.5份、可溶性膳食纤维5-20份。
6.一种速溶造粒藕粉的制备方法,其特征在于:包括如下步骤:
调浆:称取藕淀粉,加水调浆成藕淀粉浆料;
糊化、干燥:浆料经过糊化干燥得到藕粉淀粉块;
粉碎、过筛:藕粉淀粉块进行粉碎,过筛筛选得到藕淀粉微粒;
配料:藕淀粉微粒中加入藕淀粉微粒重量0-10%的大米糊精、0-1.5%的二氧化硅并混匀,得到藕淀粉混合物;
造粒成型:得到藕淀粉混合物经过沸腾造粒和过筛后得到藕粉颗粒。进气温度100~110℃,出口温度为50~55℃,藕淀粉颗粒大小为10~60目。
7.根据权利要求6所述的速溶藕粉的制备方法,其特征在于:所述糊化、干燥中,压力设定为0.5-0.7MPa。
8.根据权利要求6或7所述的速溶藕粉的制备方法,其特征在于:所述糊化、干燥中,糊化的压力设定为0.6MPa。
9.根据权利要求6所述的速溶藕粉的制备方法,其特征在于:所述造粒成型中,过筛筛子为小于等于60目筛。
10.根据权利要求6或9中所述的速溶藕粉的制备方法,其特征在于:所述造粒成型中,过筛筛子为60目筛。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010717913.0A CN112425745A (zh) | 2020-07-23 | 2020-07-23 | 一种速溶营养代餐藕粉及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010717913.0A CN112425745A (zh) | 2020-07-23 | 2020-07-23 | 一种速溶营养代餐藕粉及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112425745A true CN112425745A (zh) | 2021-03-02 |
Family
ID=74690331
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010717913.0A Pending CN112425745A (zh) | 2020-07-23 | 2020-07-23 | 一种速溶营养代餐藕粉及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112425745A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113841884A (zh) * | 2021-10-08 | 2021-12-28 | 湖南袁氏农牧科技发展有限公司 | 改善营养代谢的速溶代餐粉配方及其制作方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103947979A (zh) * | 2014-04-23 | 2014-07-30 | 浠水美味佳精制食品有限公司 | 速溶全藕粉及其制备方法 |
CN107011458A (zh) * | 2017-06-06 | 2017-08-04 | 淮阴师范学院 | 硒化莲藕多糖及其制备方法和应用 |
CN111011691A (zh) * | 2019-12-05 | 2020-04-17 | 陕西中鸿科瑞再生医学研究院有限公司 | 一种高蛋白高纤维固体饮料 |
CN111264812A (zh) * | 2020-03-19 | 2020-06-12 | 无锡秋可生物科技有限公司 | 可冷水冲调的速溶藕粉、制作方法及其应用 |
-
2020
- 2020-07-23 CN CN202010717913.0A patent/CN112425745A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103947979A (zh) * | 2014-04-23 | 2014-07-30 | 浠水美味佳精制食品有限公司 | 速溶全藕粉及其制备方法 |
CN107011458A (zh) * | 2017-06-06 | 2017-08-04 | 淮阴师范学院 | 硒化莲藕多糖及其制备方法和应用 |
CN111011691A (zh) * | 2019-12-05 | 2020-04-17 | 陕西中鸿科瑞再生医学研究院有限公司 | 一种高蛋白高纤维固体饮料 |
CN111264812A (zh) * | 2020-03-19 | 2020-06-12 | 无锡秋可生物科技有限公司 | 可冷水冲调的速溶藕粉、制作方法及其应用 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113841884A (zh) * | 2021-10-08 | 2021-12-28 | 湖南袁氏农牧科技发展有限公司 | 改善营养代谢的速溶代餐粉配方及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US7943766B2 (en) | Low-carbohydrate digestible hydrocolloidal fiber compositions | |
CN103732082A (zh) | 含有豆类的即食谷物片 | |
CN105105150A (zh) | 一种高膳食纤维谷物食品及其制备方法 | |
CN104256619B (zh) | 活化燕麦纤维营养素及其制备方法 | |
CN101156691A (zh) | 一种高活性玉米皮膳食纤维的生产方法及其产品 | |
CN110140861A (zh) | 一种低糖高纤谷物果蔬复合冲调粉及其制备方法 | |
CN105341597A (zh) | 一种富含谷物膳食纤维的饮料及制备方法 | |
CN102100339A (zh) | 一种糙米活力餐的制作方法及该方法制作的糙米活力餐 | |
CN107183464A (zh) | 速溶黑枸杞固体饮料及其制备方法 | |
CN110367540A (zh) | 一种低血糖生成指数杜仲雄花代餐粉及其制备方法 | |
CN112425745A (zh) | 一种速溶营养代餐藕粉及其制备方法 | |
CN106418204A (zh) | 一种速溶米糠粉的制备方法 | |
CN111264846A (zh) | 一种枸杞提取物红薯粉条及其制备方法 | |
CN102599492A (zh) | 一种速溶杨梅含片及其制备方法 | |
CN107736531A (zh) | 一种刺梨果肉发酵饮料及其制备方法 | |
CN101461552A (zh) | 洋参花生奶制品的制作方法 | |
CN106036648A (zh) | 马铃薯营养粥的制备方法和马铃薯营养粉的制备方法 | |
CN109043517A (zh) | 一种紫色复合速溶粉及其制备方法 | |
CN103766687A (zh) | 黑土豆猕猴桃复合营养果酱、果茶 | |
CN108617833A (zh) | 红枣棉花糖及制作方法 | |
CN104223307A (zh) | 一种玛咖饮料及其制备方法 | |
CN103948130A (zh) | 一种新型红豆饮料的制备方法 | |
CN108378188B (zh) | 一种发芽糙米大豆肽压片糖果及其制备方法 | |
JP2002000202A (ja) | 緑米加工品 | |
AU2021105212A4 (en) | Loquat fruit candy and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |