CN112741309A - 一种代餐粉及其制作工艺 - Google Patents
一种代餐粉及其制作工艺 Download PDFInfo
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/01—Instant products; Powders; Flakes; Granules
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了—种代餐粉及其制作工艺,各组分按其质量百分比计为:燕麦1%‑5%,大麦1%‑5%,苦荞1%‑5%,黑米1%‑5%,小米1%‑5%,糯米1%‑5%,青豆1%‑5%,黑豆1%‑5%,薏米1%‑5%,红豆1%‑5%,绿豆1%‑5%,黄豆1%‑5%,杏仁0.6%‑4%,核桃0.6%‑4%,花生0.6%‑4%,与现有技术相比,本发明的有益效果是:通过燕麦、大麦等粗粮可以有效的增加使用者的饱腹感,为使用者提供充足的营养以及膳食纤维,同时还可以达到降低血糖血脂的作用,通过青豆、黑豆等豆类可以补充使用者体内所需的蛋白质以及氨基酸,通过草莓粉、胡萝卜粉等果蔬粉可以为使用者补充体内所需的各种微量元素以及纤维素,并提升口感,通过决明子、葛根等中药配合可以进一步提升产品功效,调理使用者的气血平衡,改善使用者的身体素质。
Description
技术领域
本发明涉及代餐粉技术领域,具体为—种代餐粉及其制作工艺。
背景技术
随着中国社会的发展,肥胖人群逐渐增加,肥胖是指一定程度的明显超重与脂肪层过厚,是体内脂肪,尤其是甘油三酯积聚过多而导致的一种状态。由于食物摄入过多或机体代谢的改变而导致体内脂肪积聚过多造成体重过度增长并引起人体病理、生理改变或潜伏。减肥的方法除了锻炼增加代谢以外,还需要控制其自身所摄入的热量,但是现有的饮食种类多种多样,肥胖患者很难挑选出适合自身的食物,市面上常见的代餐粉以及其他营养粉热量较高,营养不够均衡,且食用后难以产生饱腹感,不太适合肥胖患者使用。
发明内容
本发明的目的在于提供—种代餐粉及其制作工艺,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案—种代餐粉,各组分按其质量百分比计为:燕麦1%-5%,大麦1%-5%,苦荞1%-5%,黑米1%-5%,小米1%-5%,糯米1%-5%,青豆1%-5%,黑豆1%-5%,薏米1%-5%,红豆1%-5%,绿豆1%-5%,黄豆1%-5%,杏仁0.6%-4%,核桃0.6%-4%,花生0.6%-4%,山核桃仁0.6%-4%,白果仁0.6%-4%,草莓粉0.3%-3%,胡萝卜粉0.3%-3%,黑木耳粉0.3%-3%,香菇粉0.3%-3%,松茸粉0.3%-3%,松花粉0.3%-3%,山药粉0.3%-3%,猕猴桃粉0.3%-3%,香椿粉0.3%-3%,木瓜粉0.3%-3%,葛根0.2%-3%,决明子 0.2%-3%,酸枣仁0.2%-3%,荷叶0.2%-3%,茯苓0.2%-3%,枸杞0.2%-3%。
作为优选,所述荷叶需经过洗净、晒干和捣碎处理。
作为优选,所述苦荞为黑苦荞全胚芽茶。
作为优选,所述杏仁、核桃、花生、山核桃仁、白果仁的比例为1:1:1:1:1。
作为优选,所述木瓜粉是将新鲜木瓜洗净去皮,然后在90~100℃的环境下蒸12-20分钟,50~70℃真空干燥,直至水分含量为≤15%。
作为优选,所述胡萝卜粉是将新鲜胡萝卜洗净后切片,然后在室外晾晒,直至水分含量为≤10%,然后使用粉碎机进行粉碎,过180目筛。
作为优选,所述猕猴桃粉是取干净猕猴桃肉,切块,并置于-10℃~5℃的环境下真空干燥,直至水分含量为≤10%,并碾磨成粉。
—种代餐粉的制作工艺,包括以下步骤:
S1、配置溶液一:按照配方比例,称取燕麦,大麦,苦荞,黑米,小米,糯米,青豆,黑豆,薏米,红豆,绿豆,黄豆,淘洗干净,沥水后混合放入锅中,在90~100℃的环境下蒸30~40分钟,然后40~60℃真空干燥,直至水分含量为≤10%,得到原料一,备用;
S2、配置溶液二:按照配方比例,再称杏仁,核桃,花生,山核桃仁,白果仁,淘洗干净,沥水后室外晾晒至水分含量为≤10%,得到原料二,备用;
S3、配置溶液三:按照配方比例,再称草莓粉,胡萝卜粉,黑木耳粉,香菇粉,松茸粉,松花粉,山药粉,猕猴桃粉,香椿粉,木瓜粉,并混合,得到原料三,备用;
S4、混合搅拌:按照配方比例,再称葛根,决明子,酸枣仁,荷叶,茯苓,枸杞,在80~100℃的环境下蒸20~30分钟,30~50℃真空干燥,直至水分含量为≤12%,得到原料四,备用;
S5、混合原料:将原料一、原料二、原料三和原料四分别放入粉碎机中粉碎,过220目筛;
S6、分装:将步骤S4得到的混合原料放入搅拌锅中充分搅拌混合,并进行分装,得到代餐粉。
与现有技术相比,本发明的有益效果是:
通过燕麦、大麦等粗粮可以有效的增加使用者的饱腹感,为使用者提供充足的营养以及膳食纤维,同时还可以达到降低血糖血脂的作用,通过青豆、黑豆等豆类可以补充使用者体内所需的蛋白质以及氨基酸,通过草莓粉、胡萝卜粉等果蔬粉可以为使用者补充体内所需的各种微量元素以及纤维素,并提升口感,通过决明子、葛根等中药配合可以进一步提升产品功效,调理使用者的气血平衡,改善使用者的身体素质。
具体实施方式
本发明提供一种技术方案:—种代餐粉,各组分按其质量百分比计为:燕麦1%-5%,大麦1%-5%,苦荞1%-5%,黑米1%-5%,小米1%-5%,糯米1%-5%,青豆1%-5%,黑豆1%-5%,薏米1%-5%,红豆1%-5%,绿豆1%-5%,黄豆1%-5%,杏仁0.6%-4%,核桃0.6%-4%,花生0.6%-4%,山核桃仁0.6%-4%,白果仁 0.6%-4%,草莓粉0.3%-3%,胡萝卜粉0.3%-3%,黑木耳粉0.3%-3%,香菇粉 0.3%-3%,松茸粉0.3%-3%,松花粉0.3%-3%,山药粉0.3%-3%,猕猴桃粉 0.3%-3%,香椿粉0.3%-3%,木瓜粉0.3%-3%,葛根0.2%-3%,决明子0.2%-3%,酸枣仁0.2%-3%,荷叶0.2%-3%,茯苓0.2%-3%,枸杞0.2%-3%。
其中,所述荷叶需经过洗净、晒干和捣碎处理。
其中,所述苦荞为黑苦荞全胚芽茶。
其中,所述杏仁、核桃、花生、山核桃仁、白果仁的比例为1:1:1:1:1。
其中,所述木瓜粉是将新鲜木瓜洗净去皮,然后在90~100℃的环境下蒸 12-20分钟,50~70℃真空干燥,直至水分含量为≤15%。
其中,所述胡萝卜粉是将新鲜胡萝卜洗净后切片,然后在室外晾晒,直至水分含量为≤10%,然后使用粉碎机进行粉碎,过180目筛。
其中,所述猕猴桃粉是取干净猕猴桃肉,切块,并置于-10℃~5℃的环境下真空干燥,直至水分含量为≤10%,并碾磨成粉。
—种代餐粉的制作工艺,包括以下步骤:
S1、准备原料一:按照配方比例,称取燕麦,大麦,苦荞,黑米,小米,糯米,青豆,黑豆,薏米,红豆,绿豆,黄豆,淘洗干净,沥水后混合放入锅中,在90~100℃的环境下蒸30~40分钟,然后40~60℃真空干燥,直至水分含量为≤10%,得到原料一,备用;
S2、准备原料二:按照配方比例,再称杏仁,核桃,花生,山核桃仁,白果仁,淘洗干净,沥水后室外晾晒至水分含量为≤10%,得到原料二,备用;
S3、准备原料三:按照配方比例,再称草莓粉,胡萝卜粉,黑木耳粉,香菇粉,松茸粉,松花粉,山药粉,猕猴桃粉,香椿粉,木瓜粉,并混合,得到原料三,备用;
S4、准备原料四:按照配方比例,再称葛根,决明子,酸枣仁,荷叶,茯苓,枸杞,在80~100℃的环境下蒸20~30分钟,30~50℃真空干燥,直至水分含量为≤12%,得到原料四,备用;
S5、混合原料:将原料一、原料二、原料三和原料四分别放入粉碎机中粉碎,过220目筛;
S6、分装:将步骤S4得到的混合原料放入搅拌锅中充分搅拌混合,并进行分装,得到代餐粉。
实施例1、—种代餐粉,各组分按其质量百分比计为:燕麦4%,大麦4%,苦荞4%,黑米4%,小米4%,糯米4%,青豆4%,黑豆4%,薏米4%,红豆4%,绿豆4%,黄豆4%,杏仁2%,核桃2%,花生2%,山核桃仁2%,白果仁2%,草莓粉3%,胡萝卜粉3%,黑木耳粉3%,香菇粉3%,松茸粉3%,松花粉3%,山药粉3%,猕猴桃粉3%,香椿粉3%,木瓜粉3%,葛根2%,决明子2%,酸枣仁 2%,荷叶2%,茯苓2%,枸杞2%。
—种代餐粉的制作工艺,包括以下步骤:
S1、准备原料一:按照配方比例,称取燕麦,大麦,苦荞,黑米,小米,糯米,青豆,黑豆,薏米,红豆,绿豆,黄豆,淘洗干净,沥水后混合放入锅中,在100℃的环境下蒸30分钟,然后60℃真空干燥,直至水分含量为≤10%,得到原料一,备用;
S2、准备原料二:按照配方比例,再称杏仁,核桃,花生,山核桃仁,白果仁,淘洗干净,沥水后室外晾晒至水分含量为≤10%,得到原料二,备用;
S3、准备原料三:按照配方比例,再称草莓粉,胡萝卜粉,黑木耳粉,香菇粉,松茸粉,松花粉,山药粉,猕猴桃粉,香椿粉,木瓜粉,并混合,得到原料三,备用;
S4、准备原料四:按照配方比例,再称葛根,决明子,酸枣仁,荷叶,茯苓,枸杞,在100℃的环境下蒸20分钟,50℃真空干燥,直至水分含量为≤12%,得到原料四,备用;
S5、混合原料:将原料一、原料二、原料三和原料四分别放入粉碎机中粉碎,过220目筛;
S6、分装:将步骤S4得到的混合原料放入搅拌锅中充分搅拌混合,并进行分装,得到代餐粉。
实施例2、—种代餐粉,各组分按其质量百分比计为:燕麦5%,大麦5%,苦荞5%,黑米5%,小米5%,糯米5%,青豆5%,黑豆5%,薏米5%,红豆5%,绿豆5%,黄豆5%,杏仁4%,核桃4%,花生4%,山核桃仁4%,白果仁4%,草莓粉1.4%,胡萝卜粉1.4%,黑木耳粉1.4%,香菇粉1.4%,松茸粉1.4%,松花粉1.4%,山药粉1.4%,猕猴桃粉1.4%,香椿粉1.4%,木瓜粉1.4%,葛根 1%,决明子1%,酸枣仁1%,荷叶1%,茯苓1%,枸杞1%。
—种代餐粉的制作工艺,包括以下步骤:
S1、准备原料一:按照配方比例,称取燕麦,大麦,苦荞,黑米,小米,糯米,青豆,黑豆,薏米,红豆,绿豆,黄豆,淘洗干净,沥水后混合放入锅中,在95℃的环境下蒸35分钟,然后50℃真空干燥,直至水分含量为≤10%,得到原料一,备用;
S2、准备原料二:按照配方比例,再称杏仁,核桃,花生,山核桃仁,白果仁,淘洗干净,沥水后室外晾晒至水分含量为≤10%,得到原料二,备用;
S3、准备原料三:按照配方比例,再称草莓粉,胡萝卜粉,黑木耳粉,香菇粉,松茸粉,松花粉,山药粉,猕猴桃粉,香椿粉,木瓜粉,并混合,得到原料三,备用;
S4、准备原料四:按照配方比例,再称葛根,决明子,酸枣仁,荷叶,茯苓,枸杞,在90℃的环境下蒸25分钟,40℃真空干燥,直至水分含量为≤12%,得到原料四,备用;
S5、混合原料:将原料一、原料二、原料三和原料四分别放入粉碎机中粉碎,过220目筛;
S6、分装:将步骤S4得到的混合原料放入搅拌锅中充分搅拌混合,并进行分装,得到代餐粉。
实施例3、—种代餐粉,各组分按其质量百分比计为:—种代餐粉,各组分按其质量百分比计为:燕麦3.5%,大麦3.5%,苦荞3.5%,黑米3.5%,小米3.5%,糯米3.5%,青豆3.5%,黑豆3.5%,薏米3.5%,红豆3.5%,绿豆3.5%,黄豆3.5%,杏仁4%,核桃4%,花生4%,山核桃仁4%,白果仁4%,草莓粉2%,胡萝卜粉2%,黑木耳粉2%,香菇粉2%,松茸粉2%,松花粉2%,山药粉2%,猕猴桃粉2%,香椿粉2%,木瓜粉2%,葛根3%,决明子3%,酸枣仁3%,荷叶 3%,茯苓3%,枸杞3%。
—种代餐粉的制作工艺,包括以下步骤:
S1、准备原料一:按照配方比例,称取燕麦,大麦,苦荞,黑米,小米,糯米,青豆,黑豆,薏米,红豆,绿豆,黄豆,淘洗干净,沥水后混合放入锅中,在90℃的环境下蒸40分钟,然后40℃真空干燥,直至水分含量为≤10%,得到原料一,备用;
S2、准备原料二:按照配方比例,再称杏仁,核桃,花生,山核桃仁,白果仁,淘洗干净,沥水后室外晾晒至水分含量为≤10%,得到原料二,备用;
S3、准备原料三:按照配方比例,再称草莓粉,胡萝卜粉,黑木耳粉,香菇粉,松茸粉,松花粉,山药粉,猕猴桃粉,香椿粉,木瓜粉,并混合,得到原料三,备用;
S4、准备原料四:按照配方比例,再称葛根,决明子,酸枣仁,荷叶,茯苓,枸杞,在80℃的环境下蒸30分钟,30℃真空干燥,直至水分含量为≤12%,得到原料四,备用;
S5、混合原料:将原料一、原料二、原料三和原料四分别放入粉碎机中粉碎,过220目筛;
S6、分装:将步骤S4得到的混合原料放入搅拌锅中充分搅拌混合,并进行分装,得到代餐粉。
测试例
感官指标:
将实施例1-3制得的代餐粉进行感官测评。
选取20名经过培训的感官品评人员组成鉴定小组分别对实施例1~3制得的成品进行感官评定,评定方法:让感官品评人员对代餐粉的色泽、香气及滋味、甜度、口感进行评价打分,总分100分制,并取其平均值作为最终评价结果。感官评价标准见表1,评价结果见表2。
表1
表2
在本发明中,除非另有明确的规定和限定,术语“安装”、“设置”、“连接”、“固定”、“旋接”等术语应做广义理解,例如,可以是固定连接,也可以是可拆卸连接,或成一体;可以是机械连接,也可以是电连接;可以是直接相连,也可以通过中间媒介间接相连,可以是两个元件内部的连通或两个元件的相互作用关系,除非另有明确的限定,对于本领域的普通技术人员而言,可以根据具体情况理解上述术语在本发明中的具体含义。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (8)
1.一种代餐粉,其特征在于,各组分按其质量百分比计为:燕麦1%-5%,大麦1%-5%,苦荞1%-5%,黑米1%-5%,小米1%-5%,糯米1%-5%,青豆1%-5%,黑豆1%-5%,薏米1%-5%,红豆1%-5%,绿豆1%-5%,黄豆1%-5%,杏仁0.6%-4%,核桃0.6%-4%,花生0.6%-4%,山核桃仁0.6%-4%,白果仁0.6%-4%,草莓粉0.3%-3%,胡萝卜粉0.3%-3%,黑木耳粉0.3%-3%,香菇粉0.3%-3%,松茸粉0.3%-3%,松花粉0.3%-3%,山药粉0.3%-3%,猕猴桃粉0.3%-3%,香椿粉0.3%-3%,木瓜粉0.3%-3%,葛根0.2%-3%,决明子0.2%-3%,酸枣仁0.2%-3%,荷叶0.2%-3%,茯苓0.2%-3%,枸杞0.2%-3%。
2.根据权利要求1所述的—种代餐粉,其特征在于:所述荷叶需经过洗净、晒干和捣碎处理。
3.根据权利要求1所述的—种代餐粉,其特征在于:所述苦荞为黑苦荞全胚芽茶。
4.根据权利要求1所述的—种代餐粉,其特征在于:所述杏仁、核桃、花生、山核桃仁、白果仁的比例为1:1:1:1:1。
5.根据权利要求1所述的—种代餐粉,其特征在于:所述木瓜粉是将新鲜木瓜洗净去皮,然后在90~100℃的环境下蒸12-20分钟,50~70℃真空干燥,直至水分含量为≤15%。
6.根据权利要求1所述的—种代餐粉,其特征在于:所述胡萝卜粉是将新鲜胡萝卜洗净后切片,然后在室外晾晒,直至水分含量为≤10%,然后使用粉碎机进行粉碎,过180目筛。
7.根据权利要求1所述的—种代餐粉,其特征在于:所述猕猴桃粉是取干净猕猴桃肉,切块,并置于-10℃~5℃的环境下真空干燥,直至水分含量为≤10%,并碾磨成粉。
8.一种代餐粉的制作工艺,其特征在于:包括以下步骤:
S1、准备原料一:按照配方比例,称取燕麦,大麦,苦荞,黑米,小米,糯米,青豆,黑豆,薏米,红豆,绿豆,黄豆,淘洗干净,沥水后混合放入锅中,在90~100℃的环境下蒸30~40分钟,然后40~60℃真空干燥,直至水分含量为≤10%,得到原料一,备用;
S2、准备原料二:按照配方比例,再称杏仁,核桃,花生,山核桃仁,白果仁,淘洗干净,沥水后室外晾晒至水分含量为≤10%,得到原料二,备用;
S3、准备原料三:按照配方比例,再称草莓粉,胡萝卜粉,黑木耳粉,香菇粉,松茸粉,松花粉,山药粉,猕猴桃粉,香椿粉,木瓜粉,并混合,得到原料三,备用;
S4、准备原料四:按照配方比例,再称葛根,决明子,酸枣仁,荷叶,茯苓,枸杞,在80~100℃的环境下蒸20~30分钟,30~50℃真空干燥,直至水分含量为≤12%,得到原料四,备用;
S5、混合原料:将原料一、原料二、原料三和原料四分别放入粉碎机中粉碎,过220目筛;
S6、分装:将步骤S4得到的混合原料放入搅拌锅中充分搅拌混合,并进行分装,得到代餐粉。
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