CN113057325A - 一种低发漫膳食配方及其制备方法 - Google Patents

一种低发漫膳食配方及其制备方法 Download PDF

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CN113057325A
CN113057325A CN202110455430.2A CN202110455430A CN113057325A CN 113057325 A CN113057325 A CN 113057325A CN 202110455430 A CN202110455430 A CN 202110455430A CN 113057325 A CN113057325 A CN 113057325A
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梁山露
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Shanghai Kaida Biotechnology Co ltd
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Abstract

本发明提供了一种低发漫膳食配方及其制备方法，属于膳食配方领域，该配方由抗性糊精、分离大豆蛋白、水解乳清蛋白、大豆肽粉、蔬果粉、杂粮粉、魔芋粉、中链甘油三脂、植物油、复合维生素营养强化剂、营养强化剂以及食品添加剂复配而成。本发明将低发漫饮食和燃脂性成分进行复配，人群受众更广，功效成分全面，能够调理肠胃健康，同时促进脂肪代谢分解，在满足人体能量和营养供应的同时，调节肠道健康，控制体重。

Description

一种低发漫膳食配方及其制备方法
技术领域
本发明属于膳食配方技术领域，尤其涉及一种低发漫膳食配方及其制备方法。
背景技术
体重管理和肠胃健康是当代消费者非常关注的健康需求，而饮食习惯不佳往往会同时导致肠胃受损和人体肥胖。长期的饮食不健康会引起肠胃蠕动机能变差，产生腹胀、腹泻、便秘等肠胃问题，同时引发脂肪滞留堆积，导致人体发胖。
发漫(FODMAP)饮食是一种摄入特定类型的碳水化合物的饮食方式，尤其是一些易发酵的短链碳水化合物，FODMAP分别代表F-可发酵的，O-低聚糖，D双糖，M-单糖，A-和P-多元醇。FODMAP饮食容易催化大肠中的细菌发酵，产生气体，同时由于FODMAP食物的高渗透性，也很容易吸收水进入大肠，改变人的排便习惯，产生肠易激综合征(IBS)等肠胃问题。一些研究证明，限制FODMAP的摄入可以改善IBS和其他功能性胃肠疾病(FGID)的症状，包括腹痛、腹胀、腹泻或便秘。目前，市面上研究出了低发漫(LOW FODMAP)饮食概念，避免摄入一些FODMAP食物，其对于调节肠道健康具有良好的作用。但是，单纯的低发漫饮食也存在一个弊端，长期摄入低发漫饮食可能会导致维生素摄入不足，引发其他健康问题，因此本配方通过在低发漫饮食中合理搭配营养成分，可以解决人体微量元素供应不足的问题。
发明内容
本发明实施例提供一种低发漫膳食配方及其制备方法，旨在发明一种兼具调理肠胃健康，同时促进脂肪代谢分解的营养膳食配方，在满足人体能量和营养供应的同时，调节肠道健康，控制体重，以解决背景技术中提出的问题。
本发明实施例是这样实现的，一种低发漫膳食配方，该配方包括如下以质量百分数计的组分：
Figure BDA0003040356950000021
优选的，所述果蔬粉包括胡萝卜粉、秋葵粉、南瓜粉、红薯粉、山药粉、蓝莓果汁粉、蔓越莓粉、柑橘果粉、野樱莓浓缩果汁粉、猕猴桃果粉、覆盆子果粉、草莓果粉以及菠萝粉，各组分均占所述配方的0.15％-5％。
优选的，所述杂粮粉包括燕麦粉、大米粉、红枣粉、葛根粉以及玉米粉，各组分均占所述配方的0.5％-10％。
优选的，所述复合维生素营养强化剂由维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酰胺、叶酸和泛酸复配而成。
优选的，所述营养强化剂包括牛磺酸、碳酸钙以及葡萄糖酸锌；
所述牛磺酸、碳酸钙和所述葡萄糖酸锌分别占所述配方总数的0.11％-0.14％、0.5％-4％和0.06％-0.12％。
优选的，所述食品添加剂包括柠檬酸钾、酪蛋白酸钙、磷酸二氢钠、柠檬酸钠、柠檬酸脂肪甘油酯、三氯蔗糖、食用香精以及单、双甘油脂肪酸；
所述柠檬酸钾、酪蛋白酸钙、磷酸二氢钠、柠檬酸钠、柠檬酸脂肪甘油酯、三氯蔗糖、食用香精和所述单、双甘油脂肪酸分别占所述配方总数的0.5％-5％、0.2％-2％、0.1％-2％、0.1％-2％、0.1％-2％、0.01％-0.5％、0.1％-5％和0.1-2％。
一种低发漫膳食配方的制备方法，该方法用于制备上述的低发漫膳食配方，包括如下步骤：
S1、按照配方总量选取5％-15％的抗性糊精、10％-25％的分离大豆蛋白、5％-15％的水解乳清蛋白、2％-5％的大豆肽粉、2.25％-65％的蔬果粉、2.5％-25％的杂粮粉、0.5％-10％的魔芋粉、0.5％-10％的中链甘油三脂、0.5％-10％的植物油、0.1％-1％的复合维生素营养强化剂、0.7％-4.3％的营养强化剂以及1.2％-20％的食品添加剂；
S2、将S1中选取的成分混合并搅拌均匀，制得成品。
本发明将低发漫饮食和燃脂性成分进行复配，人群受众更广，功效成分全面，能够调理肠胃健康，同时促进脂肪代谢分解，在满足人体能量和营养供应的同时，调节肠道健康，控制体重。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1
一种低发漫膳食配方，该配方包括如下以质量百分数计的组分：
Figure BDA0003040356950000031
Figure BDA0003040356950000041
Figure BDA0003040356950000051
其中，所述复合维生素营养强化剂由维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酰胺、叶酸和泛酸复配而成。
所述营养强化剂包括0.125％的牛磺酸、2.5％的碳酸钙以及0.058％的葡萄糖酸锌。
所述食品添加剂包括2.5％的柠檬酸钾、0.75％的酪蛋白酸钙、0.25％的磷酸二氢钠、0.5％的柠檬酸钠、0.375％的柠檬酸脂肪甘油酯、0.05％的三氯蔗糖、1.25％的食用香精以及0.375％的单、双甘油脂肪酸。
该配方中，蛋白含量在30％，脂肪含量在6.3％，碳水化合物含量在48.8％，可以代替正餐食用，口感佳，能够有效的补充人体营养的同时，降低体重。
实施例2
一种低发漫膳食配方，该配方包括如下以质量百分数计的组分：
Figure BDA0003040356950000052
Figure BDA0003040356950000061
其中，所述复合维生素营养强化剂由维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酰胺、叶酸和泛酸复配而成。
所述营养强化剂包括0.125％的牛磺酸、2.5％的碳酸钙以及0.058％的葡萄糖酸锌。
所述食品添加剂包括2.5％的柠檬酸钾、0.75％的酪蛋白酸钙、0.25％的磷酸二氢钠、0.5％的柠檬酸钠、0.375％的柠檬酸脂肪甘油酯、0.05％的三氯蔗糖、1.25％的食用香精以及0.375％的单、双甘油脂肪酸。
该配方中，蛋白含量在30.1％，脂肪含量在6.3％，碳水化合物含量在48.7％，可以代替正餐或随餐食用，口感略带苦味，营养丰富，亦能够有效的补充人体营养的同时，降低体重。
实施例3
一种低发漫膳食配方，该配方包括如下以质量百分数计的组分：
Figure BDA0003040356950000071
Figure BDA0003040356950000081
其中，所述复合维生素营养强化剂由维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酰胺、叶酸和泛酸复配而成。
所述营养强化剂包括0.125％的牛磺酸、2.5％的碳酸钙以及0.058％的葡萄糖酸锌。
所述食品添加剂包括2.5％的柠檬酸钾、0.75％的酪蛋白酸钙、0.25％的磷酸二氢钠、0.5％的柠檬酸钠、0.375％的柠檬酸脂肪甘油酯、0.05％的三氯蔗糖、1.25％的食用香精以及0.375％的单、双甘油脂肪酸。
该配方中，蛋白含量在30.3％，脂肪含量在6.3％，碳水化合物含量在48.1％，可以代替正餐或随餐食用，相较于实施例1和实施例2，其口感略差，营养丰富，亦能够有效的补充人体营养的同时，降低体重。
另外，本发明还提供一种低发漫膳食配方的制备方法，该方法用于制备上述任意一实施例所述的低发漫膳食配方，包括如下步骤：
S1、按照配方总量分别对应选取抗性糊精、分离大豆蛋白、水解乳清蛋白、大豆肽粉、蔬果粉、杂粮粉、魔芋粉、中链甘油三脂、的植物油、复合维生素营养强化剂、营养强化剂以及食品添加剂的量；
S2、将S1中选取的成分混合并搅拌均匀，制得成品。
以实施例1为例，如一份低发漫膳食配方总量按40g计，该配方包括3.337g抗性糊精、7.5g分离大豆蛋白、3g水解乳清蛋白、1g大豆肽粉、0.5g胡萝卜粉、0.5g秋葵粉、1g南瓜粉、0.5g红薯粉、0.5g山药粉、0.5g蓝莓果汁粉、0.5g蔓越莓粉、0.3g柑橘果粉、0.07g野樱莓浓缩果汁粉、0.5g葡萄柚果粉、0.5g猕猴桃果粉、0.5g覆盆子果粉、0.5g草莓果粉、2g绿茶粉、0.5g菠萝粉、1g燕麦粉、2g大米粉、2g红枣粉、2g葛根粉、2g玉米粉、1.5g魔芋粉、1g中链甘油三脂、1g植物油、0.3g复合维生素营养强化剂、1.073g营养强化剂以及2.42g食品添加剂。其中，营养强化剂包括0.05g牛磺酸、1g碳酸钙和0.023g葡萄糖酸锌；食品添加剂包括1g柠檬酸钾、0.3g酪蛋白酸钙、0.1g磷酸二氢钠、0.2g柠檬酸钠、0.15g柠檬酸脂肪酸甘油酯、0.02g三氯蔗糖、0.5g食用香精和0.15g单、双甘油酯脂肪酸酯。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。

Claims (7)

1.一种低发漫膳食配方，其特征在于，所述配方包括如下以质量百分数计的组分：
Figure FDA0003040356940000011
2.如权利要求1所述的低发漫膳食配方，其特征在于，所述果蔬粉包括胡萝卜粉、秋葵粉、南瓜粉、红薯粉、山药粉、蓝莓果汁粉、蔓越莓粉、柑橘果粉、野樱莓浓缩果汁粉、葡萄柚果粉、猕猴桃果粉、覆盆子果粉、草莓果粉、绿茶粉以及菠萝粉，各组分均占所述配方的0.15％-5％。
3.如权利要求1所述的低发漫膳食配方，其特征在于，所述杂粮粉包括燕麦粉、大米粉、红枣粉、葛根粉以及玉米粉，各组分均占所述配方的0.5％-10％。
4.如权利要求1所述的低发漫膳食配方，其特征在于，所述复合维生素营养强化剂由维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酰胺、叶酸和泛酸复配而成。
5.如权利要求1所述的低发漫膳食配方，其特征在于，所述营养强化剂包括牛磺酸、碳酸钙以及葡萄糖酸锌；
所述牛磺酸、碳酸钙和所述葡萄糖酸锌分别占所述配方总数的0.11％-0.14％、0.5％-4％和0.06％-0.12％。
6.如权利要求1所述的低发漫膳食配方，其特征在于，所述食品添加剂包括柠檬酸钾、酪蛋白酸钙、磷酸二氢钠、柠檬酸钠、柠檬酸脂肪甘油酯、三氯蔗糖、食用香精以及单、双甘油脂肪酸；
所述柠檬酸钾、酪蛋白酸钙、磷酸二氢钠、柠檬酸钠、柠檬酸脂肪甘油酯、三氯蔗糖、食用香精和所述单、双甘油脂肪酸分别占所述配方总数的0.5％-5％、0.2％-2％、0.1％-2％、0.1％-2％、0.1％-2％、0.01％-0.5％、0.1％-5％和0.1-2％。
7.一种低发漫膳食配方的制备方法，其特征在于，所述方法用于制备权利要求1-6任意一项所述的低发漫膳食配方，包括如下步骤：
S1、按照配方总量选取5％-15％的抗性糊精、10％-25％的分离大豆蛋白、5％-15％的水解乳清蛋白、2％-5％的大豆肽粉、2.25％-65％的蔬果粉、2.5％-25％的杂粮粉、0.5％-10％的魔芋粉、0.5％-10％的中链甘油三脂、0.5％-10％的植物油、0.1％-1％的复合维生素营养强化剂、0.7％-4.3％的营养强化剂以及1.2％-20％的食品添加剂；
S2、将S1中选取的成分混合并搅拌均匀，制得成品。
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