CN112715831A - 一种高纤谷物棒及其制备方法 - Google Patents
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Abstract
本发明公开了一种高纤谷物棒及其制备方法,该谷物棒包括颗粒物料15‑25份、粉体物料8‑15份、糖料5‑15份、植物油2‑6份。其经过原料筛选、配料、混合、压制成型、切块包装等步骤制备而成。本发明通过原料筛选及工艺的优化,制备得到的谷物棒富含蛋白质和高膳食纤维,营养价值高。经加速3个月试验证明本发明的高纤谷物棒具有较好的稳定性。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种高纤谷物棒及其制备方法。
背景技术
目前,谷物棒作为一种休闲食品和代餐食品而日益盛行。现有的谷物棒都是以食用粘合剂将谷物颗粒粘合成一体,从而形成谷物棒。由于使用的粘合剂普遍为糖浆,使得整个谷物棒中碳水化合物的成分占80%以上,有些添加了坚果颗粒的谷物棒,其营养成分也是以碳水化合物为主,可见,由于其碳水化合物含量比较高,所以产生的能量较大,不适合肥胖人士和老年人食用,另外由于其营养成分单一,营养非常不均衡。
另外,谷物棒通常含有高糖、蛋白质,脂肪含量也较高,因此,在储存、加工和流通过程中,其中的油脂类组分易受空气中的氧气的氧化作用引起变色或变味,从而影响其品质。因此,需要开发新产品,以满足市场需求。
发明内容
鉴于此,本发明的首要目的在于提供一种高纤谷物棒,该谷物棒富含蛋白质和高膳食纤维,营养价值高,且具有较好的稳定性。
本发明是通过以下技术方案实现:
一种高纤谷物棒,按重量份数计,包括颗粒物料15-25份、粉体物料8-15份、糖料5-15份、植物油2-6份。
作为优选,所述糖料包括低聚异麦芽糖液和食盐。
作为优选,所述颗粒物料包括咸味蔬谷粒、大豆蛋白颗粒、红豆薏米颗粒、藜麦球、紫薯颗粒、焙烤扁桃仁碎、奇亚籽、玉米脆片、蔓越莓小片中的一种或几种的混合。
作为优选,所述粉体物料包括大豆分离蛋白、麦芽糊精、燕麦纤维粉、菊粉、速溶椰子粉、蔓越莓水果粉、亚麻籽油微囊粉、紫薯粉、膨化黑米粉、红甜菜汁粉、共轭亚油酸甘油酯粉中的一种或几种的混合。
作为优选,所述植物油包括甘油、大豆磷脂、葵花籽油、酸奶涂层中的一种或几种的混合。
本发明还提供了上述的高纤谷物棒的制备方法,包括如下步骤:
(1)粉体物料配料:将粉体物料按照配方量进行混合,混合后进行分装,备用;
(2)颗粒物料配料:将颗粒物料按照配方量进行混合,混合后进行分装,备用;
(3)糖浆配料:先投入低聚异麦芽糖液,待温度升至45-55℃后,在搅拌的情况下,缓慢加入食盐,熬煮至105-115℃度,立即关火,冷却至70℃,保温待用;
(4)总混:将粉体物料与糖浆配料、植物油进行先预混,预混后再与颗粒物料进行总混配料;
(5)压制成型,切块、包装,即得高纤谷物棒。
本发明与现有技术相比,具有如下有益效果:
本发明通过原料筛选及工艺的优化,制备得到的谷物棒富含蛋白质和高膳食纤维,营养价值高。经加速3个月试验证明本发明的高纤谷物棒具有较好的稳定性。
具体实施方式
下面通过具体实施方式来进一步说明本发明,以下实施例为本发明具体的实施方式,但本发明的实施方式并不受下述实施例的限制。
本发明实施例应用的原料均来源于市购。
实施例1:
配方(总量份):
颗粒物料:咸味蔬谷粒4.80,大豆蛋白颗粒3.20,红豆薏米颗粒3.00,藜麦球2.00,紫薯颗粒1.50,焙烤扁桃仁碎0.50,奇亚籽(黑)3.00,玉米脆片1.30,蔓越莓小片(切丁蔓越莓干)2.00;
粉体物料:大豆分离蛋白1.30,麦芽糊精2.50,燕麦纤维粉1.30,菊粉1.50,速溶椰子粉0.40,蔓越莓水果粉0.40,亚麻籽油微囊粉0.40,紫薯粉1.50,膨化黑米粉1.30,红甜菜汁粉0.30,共轭亚油酸甘油酯粉0.01;
糖浆:低聚异麦芽糖液(50%)6.73,食盐0.10;
植物油:甘油1.00,大豆磷脂(液体)0.14,葵花籽油1.50,酸奶涂层1.00;
制备方法:
(1)粉体物料配料:将粉体物料按照配方量进行混合,混合后进行分装,备用;
(2)颗粒物料配料:将颗粒物料按照配方量进行混合,混合后进行分装,备用;
(3)糖浆配料:先投入低聚异麦芽糖液,待温度升至50℃后,在搅拌的情况下,缓慢加入食盐,熬煮至110℃度,立即关火,冷却至70℃,保温待用;
(4)总混:将粉体物料与糖浆配料、植物油进行先预混,预混后再与颗粒物料进行总混配料;
(5)压制成型,切块、包装,即得高纤谷物棒。
将制备得到的高纤谷物棒加速3个月测试稳定性,结果如表1所示:
表1:
检测项目 | 0个月 | 加速1个月 | 加速2个月 | 加速3个月 |
色泽 | 具有该产品特有的色泽,色泽均匀一致 | 具有该产品特有的色泽,色泽均匀一致 | 具有该产品特有的色泽,色泽均匀一致 | 具有该产品特有的色泽,色泽均匀一致 |
滋味、气味 | 具有该产品特有的滋味、气味、无异味 | 具有该产品特有的滋味、气味、无异味 | 具有该产品特有的滋味、气味、无异味 | 具有该产品特有的滋味、气味、无异味 |
杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 |
状态 | 松软适度,具有该品应有的组织结构 | 松软适度,具有该品应有的组织结构 | 松软适度,具有该品应有的组织结构 | 松软适度,具有该品应有的组织结构 |
组织 | 块形完整,大小一致,无缺角裂缝,无明显变形 | 块形完整,大小一致,无缺角裂缝,无明显变形 | 块形完整,大小一致,无缺角裂缝,无明显变形 | 块形完整,大小一致,无缺角裂缝,无明显变形 |
蛋白质,% | 12.9 | 12.4 | 13.8 | 13.3 |
膳食纤维,% | 13.08 | 13.1 | 12.9 | 13.3 |
酸价,以脂肪计,mg/g | 1.5 | 1.4 | 1.5 | 1.5 |
过氧化值,以脂肪计,g/100g | 0.012 | 0.012 | 0.011 | 0.017 |
铅(以Pb计),mg/kg | 0.13 | 0.022 | 未检出 | 0.06 |
菌落总数,CFU/g | 符合要求 | 符合要求 | 符合要求 | 符合要求 |
大肠菌群,CFU/g | <10 | <10 | <10 | <10 |
霉菌,CFU/g | <10 | <10 | <10 | <10 |
酵母菌/g | <10 | <10 | <10 | <10 |
沙门氏菌/25mL | 未检出 | 未检出 | 未检出 | 未检出 |
金黄色葡萄球菌,CFU/g | <10 | <10 | <10 | <10 |
由上表可以看出,本发明制备得到的高纤谷物棒具有较好的稳定性。
实施例2:
配方(总量份):
颗粒物料:咸味蔬谷粒 4.50,大豆蛋白颗粒3.50,红豆薏米颗粒3.50,藜麦球2.20,紫薯颗粒1.80,焙烤扁桃仁碎0.40,奇亚籽(黑)3.20,玉米脆片1.50,蔓越莓小片(切丁蔓越莓干)2.10;
粉体物料:大豆分离蛋白1.50,麦芽糊精2.00,燕麦纤维粉1.50,菊粉1.20,速溶椰子粉0.50,蔓越莓水果粉0.30,亚麻籽油微囊粉0.30,紫薯粉1.80,膨化黑米粉1.50,红甜菜汁粉0.40,共轭亚油酸甘油酯粉0.01;
糖浆:低聚异麦芽糖液(50%)6.50,食盐0.12;
植物油:甘油1.50,大豆磷脂(液体)0.12,葵花籽油1.20,酸奶涂层1.50;
其制备方法同实施例1。
实施例3:
配方(总量份):
颗粒物料:咸味蔬谷粒5.00,大豆蛋白颗粒3.00,红豆薏米颗粒3.50,藜麦球1.80,紫薯颗粒1.20,焙烤扁桃仁碎0.80,奇亚籽(黑)3.50,玉米脆片1.00,蔓越莓小片(切丁蔓越莓干)2.50;
粉体物料:大豆分离蛋白1.10,麦芽糊精2.80,燕麦纤维粉1.10,菊粉1.80,速溶椰子粉0.20,蔓越莓水果粉0.50,亚麻籽油微囊粉0.50,紫薯粉1.80,膨化黑米粉1.10,红甜菜汁粉0.50,共轭亚油酸甘油酯粉0.01;
糖浆:低聚异麦芽糖液(50%)6.85,食盐0.15;
植物油:甘油1.20,大豆磷脂(液体)0.15,葵花籽油1.40,酸奶涂层1.20;
其制备方法同实施例1。
Claims (5)
1.一种高纤谷物棒,其特征在于,按重量份数计,包括颗粒物料15-25份、粉体物料8-15份、糖料5-15份、植物油2-6份;所述糖料包括低聚异麦芽糖液和食盐。
2.根据权利要求1所述的一种高纤谷物棒,其特征在于,所述颗粒物料包括咸味蔬谷粒、大豆蛋白颗粒、红豆薏米颗粒、藜麦球、紫薯颗粒、焙烤扁桃仁碎、奇亚籽、玉米脆片、蔓越莓小片中的一种或几种的混合。
3.根据权利要求1所述的一种高纤谷物棒,其特征在于,所述粉体物料包括大豆分离蛋白、麦芽糊精、燕麦纤维粉、菊粉、速溶椰子粉、蔓越莓水果粉、亚麻籽油微囊粉、紫薯粉、膨化黑米粉、红甜菜汁粉、共轭亚油酸甘油酯粉中的一种或几种的混合。
4.根据权利要求1所述的一种高纤谷物棒,其特征在于,所述植物油包括甘油、大豆磷脂、葵花籽油、酸奶涂层中的一种或几种的混合。
5.权利要求1-4任一项所述的高纤谷物棒的制备方法,其特征在于,包括如下步骤:
(1)粉体物料配料:将粉体物料按照配方量进行混合,混合后进行分装,备用;
(2)颗粒物料配料:将颗粒物料按照配方量进行混合,混合后进行分装,备用;
(3)糖浆配料:先投入低聚异麦芽糖液,待温度升至45-55℃后,在搅拌的情况下,缓慢加入食盐,熬煮至105-115℃度,立即关火,冷却至70℃,保温待用;
(4)总混:将粉体物料与糖浆配料、植物油进行先预混,预混后再与颗粒物料进行总混配料;
(5)压制成型,切块、包装,即得高纤谷物棒。
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