CN113080375A - 一种高活性组分糜子营养棒及其制备方法 - Google Patents
一种高活性组分糜子营养棒及其制备方法 Download PDFInfo
- Publication number
- CN113080375A CN113080375A CN202110492916.3A CN202110492916A CN113080375A CN 113080375 A CN113080375 A CN 113080375A CN 202110492916 A CN202110492916 A CN 202110492916A CN 113080375 A CN113080375 A CN 113080375A
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- Prior art keywords
- broom corn
- corn millet
- parts
- flaxseed
- seeds
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- Pending
Links
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Abstract
本发明属于食品及生产技术领域,具体涉及一种高活性组分糜子营养棒及其制备方法。主要解决现有的营养棒存在的营养及功效损失大、利用率降低和活性组分含量不确定的技术问题。本发明采用的技术方案是:一种高活性组分糜子营养棒,其由下述重量份的原料制成:糜子籽粒(熟化)50~70份、糜子麸皮粉(熟化)10~25份、亚麻胶5~15份、糖醇类物质10~25份、菊粉2~5份和坚果干3~8份。制备方法包括如下步骤:(1)原辅料的制备;(2)糜子籽粒及糜子麸皮粉低温烘焙熟化;(3)亚麻胶的制备;(4)原料的称取;(5)原料的混合;(6)出料和成型。
Description
技术领域
本发明属于食品及生产技术领域,具体涉及一种高活性组分糜子营养棒及其制备方法。
背景技术
随着经济的高速发展、人民生活水平的不断提高,现代社会生活方式发生了深刻变革,由此而导致的高血糖、高血脂、高血压及肥胖等各种“富贵病”的患病率呈现出增长趋势。《2016全球营养报告》指出,“三高”、超重、肥胖属于营养不良,全球大约有1/3人口属于此类营养不良,在接下来的10年里,需要引导人们培养健康的生活习惯,以期在2025年达到超重、肥胖、“三高”的零增长率目标。世界健康组织联盟认为,饮食治疗是“富贵病”的治疗基础,健康人群也可以通过改变饮食结构来预防“三高”等现代慢性代谢紊乱疾病的发生。通过开发兼具营养和功效的现代食品,转变饮食习惯、改善膳食结构、增加高活性功效成分的摄入,是饮食治疗的关键。
营养棒是目前备受关注的一种方便休闲食品,因其具有便携、营养、健康等特点而备受市场青睐。然而市售营养棒多数只注重增肌减肥,即便有少量产品强调功能性,但因其制作方法多以挤压膨化再造粒或高温烘烤为主,不但破坏了原料原有的外观、结构,还造成了营养和功效的损失,利用率降低,使得最终成型的产品市场接受率较低。如公告号为CN105686009A的发明专利申请,公开了“一种魔芋葡甘聚糖减肥代餐营养棒及其制备方法”,以魔芋葡甘聚糖为主要原料,具有低热量、高纤维、高营养等特点,且具有减肥减脂功效,采用高温烘焙的制作工艺,但其功效成分并不明确也没有进行含量的测定,生理功效也未提及。公告号为CN109430859A的发明专利申请,公开了“一种灵芝提取物与果蔬、杂粮复配的营养棒及其制备方法”,通过灵芝提取物和果蔬、杂粮的复配,得到具有降糖降脂功效的营养棒,联合采用烘制、炒制和挤压膨化工艺进行原辅料熟化,但未关注熟化工艺对活性组分含量的影响。
糜子(Panicum miliaceum L.)又叫黍、稷和糜,属禾本科黍属(Panicummiliaceum),起源于中国,是我国特色小杂粮作物。其果实为颖果,脱壳后称为黄米或大黄米,黄米有粳糯之分,糜子通常为粳性,它作为药食同源的营养保健作物,不仅可以弥补人类主要食物中蛋白质、维生素、矿物质元素、膳食纤维等数量的不足或缺乏,而且有助于改善人们的膳食结构,满足能量需求的同时,维持营养平衡及功能性成分的摄入。近些年来,多项研究发现,糜子不仅富含蛋白质、淀粉、脂肪、维生素和多种矿物质,具有很高的营养价值;还含有多酚、黄酮、抗性淀粉、膳食纤维等功能成分,具有抗氧化、降血糖、降血脂等多种生理功能。其中,糜子中的多酚和黄酮类物质,通过直接清除自由基、抑制自由基生成和抑制黄嘌呤氧化酶活性等,发挥抗氧化作用;糜子蛋白质、脂肪酸、淀粉能够影响血糖、胰岛素及基因表达,具有辅助降血糖的作用;糜子浓缩蛋白糜子能降低动物模型甘油三酯(TG)、增加高密度脂蛋白胆固醇(HDL-C)水平,具有辅助降血脂的作用;特别是糜子淀粉含量高达63.81%~76.94%之间,呈双分布,即大多为小球形和大多角形,大球形颗粒很少,具有抗性淀粉的特性,适于糖尿病和心血管病等患者的食用(YANEZ GA,WALKER CE,NELSONL A.Some chemical and physical properties of proso millet(Panicummiliaceum)starch[J].Journal of Cereal Science,1991,13(3):299–305.)。然而,以糜子为主要原料,开发兼具糜子特有口感、能量供给和功能功效的高活性组分糜子营养棒,因其特殊的加工适应性和营养棒工艺要求,目前公开的工艺尚无法解决。
发明内容
本发明的目的是解决现有的营养棒存在的营养及功效损失大、利用率降低和活性组分含量不确定的技术问题,提供一种兼具糜子特有口感、能量供给和功能功效、富含高活性功效组分、有效抑制脂肪酶活性和增加保质期的高活性组分糜子营养棒及其制备方法。
为解决上述技术问题,本发明采用的技术方案是:
一种高活性组分糜子营养棒,其由下述重量份的原料制成:糜子籽粒(熟化)50~70份、糜子麸皮粉(熟化)10~25份、亚麻胶5~15份、糖醇类物质10~25份、菊粉2~5份和坚果干3~8份。
进一步地,所述糖醇类物质为山梨糖醇、麦芽糖醇和木糖醇中的任意一种或几种。
进一步地,所述坚果干是指腰果、核桃、杏仁和榛子中的任意一种或几种。
一种高活性组分糜子营养棒的制备方法,其包括如下步骤:
(1)原辅料的制备:将精选后的糜子进行脱壳、脱麸处理,留存糜子籽粒和糜子麸皮,糜子麸皮经低温烘焙后磨粉过80目筛制成糜子麸皮粉;
(2)糜子籽粒及糜子麸皮粉低温烘焙熟化:将步骤(1)制备的糜子籽粒在纯净水中浸润1h,取出淋干水分置入微波低温烘焙设备中,于260W~280W、95℃~105℃下烘焙2min~4min;糜子麸皮粉直接置于烘焙履带中,于260W~280W、80℃~95℃下烘焙2min~4min;
(3)亚麻胶的制备:将亚麻籽皮仁分离,控制皮中含仁率为10%,以含有10%的亚麻籽仁的亚麻籽皮为原料粉碎过60目筛,用6号溶剂油以料液重量比为1:8脱脂2次,过滤后烘干,再按照亚麻籽皮粉与水重量比为1:40的比例将亚麻籽皮粉浸入水中进行脱胶,浸提温度为60~70℃,浸提时间30~40min,离心,固液分离,将分离的固体再按照浸提步骤重复3次,得到亚麻胶胶液;
(4)原料的称取:按重量份数,分别称取糜子籽粒(熟化)50~70份、糜子麸皮粉(熟化)10~25份、亚麻胶5~15份、糖醇类物质10~25份、菊粉2~5份和坚果干3~8份;
(5)原料的混合:首先将糜子麸皮粉、糖醇类物质和菊粉加入亚麻胶胶液中,于90℃水浴内熬制10~20min,至混匀得到混合粘合剂,再将糜子籽粒和坚果干混合均匀后,加入到制备好的混合粘合剂中充分搅拌至充分混匀后得混合料;
(6)出料和成型:将步骤(5)的混合料置于模具中成型,冷却后即得高活性组分糜子营养棒。
与现有技术相比,本发明的有益效果是:
本发明通过糜子籽粒与麸皮复配,辅以菊粉、糖醇以及坚果干,利用亚麻胶制成粘合剂,采用低温烘焙工艺制备了一种富含总酚、黄酮、抗性淀粉和膳食纤维的具有高活性功能成分的糜子营养棒,其中所含糜子、麸皮、亚麻胶以及菊粉中各功效成分协同作用,使之兼具糜子特有口感、能量供给和功能功效,利用低温烘焙技术使糜子原籽粒和麸皮一次性完成熟化、营养功效高效保留,同时达到保鲜灭菌的效果,此外,本发明制备的高活性糜子营养棒,外形完整美观,组织紧凑均匀,表面呈棕黄色且具有光泽,口感酥脆独特,麦香浓郁。
为了验证本发明的有益效果,本发明对制备的糜子营养棒的有效成分含量(干基)进行了检测,经检测,其总酚含量不低于8.76mg/g,抗性淀粉含量不低于45.21%,总膳食纤维含量不低于58.6%,对脂肪酶的抑制率不低于80%。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1
本实施例中的一种高活性组分糜子营养棒,其由下述重量份的原料制成:糜子籽粒(熟化)50份、糜子麸皮粉(熟化)10份、亚麻胶5份、山梨糖醇10份、菊粉2份和腰果3份。
上述高活性组分糜子营养棒的制备方法,其包括如下步骤:
(1)原辅料的制备:将精选后的糜子进行脱壳、脱麸处理,留存糜子籽粒和糜子麸皮,糜子麸皮经低温烘焙后磨粉过80目筛制成糜子麸皮粉;
(2)糜子籽粒及糜子麸皮粉低温烘焙熟化:将步骤(1)制备的糜子籽粒在纯净水中浸润1h,取出淋干水分置入微波低温烘焙设备中,于260W、100℃下烘焙3min;糜子麸皮粉直接置于烘焙履带中,于280W、85℃下烘焙2min;
(3)亚麻胶的制备:将亚麻籽皮仁分离,控制皮中含仁率为10%,以含有10%的亚麻籽仁的亚麻籽皮为原料粉碎过60目筛,用6号溶剂油以料液重量比为1:8脱脂2次,过滤后烘干,再按亚麻籽皮粉与水重量比为1:40的比例将亚麻籽皮粉浸入水中进行脱胶,浸提温度为70℃,浸提时间30min,离心,固液分离,将分离的固体再按照浸提步骤重复3次,得到亚麻胶胶液;
(4)原料的称取:按重量份数,分别称取糜子籽粒(熟化)50份、糜子麸皮粉(熟化)10份、亚麻胶5份、山梨糖醇10份、菊粉2份和腰果3份;
(5)原料的混合:首先将糜子麸皮粉、山梨糖醇和菊粉加入亚麻胶胶液中,于90℃水浴内熬制10min,至混匀得到混合粘合剂,再将糜子籽粒和腰果混合均匀后,加入到制备好的混合粘合剂中充分搅拌至充分混匀后得混合料;
(6)出料和成型:将步骤(5)的混合料置于模具中成型,冷却后即得高活性组分糜子营养棒。
实施例2
一种高活性组分糜子营养棒,其由下述重量份的原料制成:糜子籽粒(熟化)70份、糜子麸皮粉(熟化)20份、亚麻胶15份、山梨糖醇25份、菊粉5份和腰果8份。
上述高活性组分糜子营养棒的制备方法,其包括如下步骤:
(1)原辅料的制备:将精选后的糜子进行脱壳、脱麸处理,留存糜子籽粒和糜子麸皮,糜子麸皮经低温烘焙后磨粉过80目筛制成糜子麸皮粉;
(2)糜子籽粒及糜子麸皮粉低温烘焙熟化:将步骤(1)制备的糜子籽粒在纯净水中浸润1h,取出淋干水分置入微波低温烘焙设备中,于280W、105℃下烘焙2min;糜子麸皮粉直接置于烘焙履带中,于260W、95℃下烘焙3min;
(3)亚麻胶的制备:将亚麻籽皮仁分离,控制皮中含仁率为10%,以含有10%的亚麻籽仁的亚麻籽皮为原料粉碎过60目筛,用6号溶剂油以料液重量比为1:8脱脂2次,过滤后烘干,再按照亚麻籽皮粉与水重量比为1:40的比例将亚麻籽皮粉浸入水中进行脱胶,浸提温度为60℃,浸提时间40min,离心,固液分离,将固体再按照浸提步骤重复3次,得到亚麻胶胶液;
(4)原料的称取:按重量份数,分别称取糜子籽粒(熟化)70份、糜子麸皮粉(熟化)20份、亚麻胶15份、山梨糖醇25份、菊粉5份和腰果8份;
(5)原料的混合:首先将糜子麸皮粉、山梨糖醇和菊粉加入亚麻胶胶液中,于90℃水浴内熬制20min,至混匀得到混合粘合剂,再将糜子籽粒和腰果混合均匀后,加入到制备好的混合粘合剂中充分搅拌至充分混匀后得混合料;
(6)出料和成型:将步骤(5)的混合料置于模具中成型,冷却后即得高活性组分糜子营养棒。
实施例3
一种高活性组分糜子营养棒,其由下述重量份的原料制成:糜子籽粒(熟化)60份、糜子麸皮粉(熟化)25份、亚麻胶10份、山梨糖醇17份、菊粉4份和腰果6份。
上述高活性组分糜子营养棒的制备方法,其包括如下步骤:
(1)原辅料的制备:将精选后的糜子进行脱壳、脱麸处理,留存糜子籽粒和糜子麸皮,糜子麸皮经低温烘焙后磨粉过80目筛制成糜子麸皮粉;
(2)糜子籽粒及糜子麸皮粉低温烘焙熟化:将步骤(1)制备的糜子籽粒在纯净水中浸润1h,取出淋干水分置入微波低温烘焙设备中,于270W、95℃下烘焙4min;糜子麸皮粉直接置于烘焙履带中,于270W、80℃下烘焙4min;
(3)亚麻胶的制备:将亚麻籽皮仁分离,控制皮中含仁率为10%,以含有10%的亚麻籽仁的亚麻籽皮为原料粉碎过60目筛,用6号溶剂油以料液重量比为1:8脱脂2次,过滤后烘干,再按照亚麻籽皮粉与水重量比为1:40的比例将亚麻籽皮粉浸入水中进行脱胶,浸提温度为65℃,浸提时间35min,离心,固液分离,将固体再按照浸提步骤重复3次,得到亚麻胶胶液;
(4)原料的称取:按重量份数,分别称取糜子籽粒(熟化)60份、糜子麸皮粉(熟化)25份、亚麻胶10份、山梨糖醇17份、菊粉4份和腰果6份;
(5)原料的混合:首先将糜子麸皮粉、山梨糖醇和菊粉加入亚麻胶胶液中,于90℃水浴内熬制15min,至混匀得到混合粘合剂,再将糜子籽粒和腰果混合均匀后,加入到制备好的混合粘合剂中充分搅拌至充分混匀后得混合料;
(6)出料和成型:将步骤(5)的混合料置于模具中成型,冷却后即得高活性组分糜子营养棒。
实施例4
一种高活性组分糜子营养棒,其由下述重量份的原料制成:糜子籽粒(熟化)60份、糜子麸皮粉(熟化)18份、亚麻胶10份、山梨糖醇16份、菊粉3份和腰果5份。
上述高活性组分糜子营养棒的制备方法,其包括如下步骤:
(1)原辅料的制备:将精选后的糜子进行脱壳、脱麸处理,留存糜子籽粒和糜子麸皮,糜子麸皮经低温烘焙后磨粉过80目筛制成糜子麸皮粉;
(2)糜子籽粒及糜子麸皮粉低温烘焙熟化:将步骤(1)制备的糜子籽粒在纯净水中浸润1h,取出淋干水分置入微波低温烘焙设备中,于280W、105℃下烘焙2min;糜子麸皮粉直接置于烘焙履带中,于280W、85℃下烘焙2min;
(3)亚麻胶的制备:将亚麻籽皮仁分离,控制皮中含仁率为10%,以含有10%的亚麻籽仁的亚麻籽皮为原料粉碎过60目筛,用6号溶剂油以料液重量比为1:8脱脂2次,过滤后烘干,再按照亚麻籽皮粉与水重量比为1:40的比例将亚麻籽皮粉浸入水中进行脱胶,浸提温度为70℃,浸提时间30min,离心,固液分离,将固体再按照浸提步骤重复3次,得到亚麻胶胶液;
(4)原料的称取:按重量份数,分别称取糜子籽粒(熟化)60份、糜子麸皮粉(熟化)18份、亚麻胶10份、山梨糖醇16份、菊粉3份和腰果5份;
(5)原料的混合:首先将糜子麸皮粉、山梨糖醇和菊粉加入亚麻胶胶液中,于90℃水浴内熬制10~20min,至混匀得到混合粘合剂,再将糜子籽粒和腰果混合均匀后,加入到制备好的混合粘合剂中充分搅拌至充分混匀后得混合料;
(6)出料和成型:将步骤(5)的混合料置于模具中成型,冷却后即得高活性组分糜子营养棒。
上述实施例中的山梨糖醇还可以用麦芽糖醇和木糖醇中的任意一种或用山梨糖醇、麦芽糖醇和木糖醇几种任意配比组合代替。
上述实施例中的腰果还可以用核桃、杏仁和榛子中的任意一种或用腰果、核桃、杏仁和榛子几种任意配比组合代替。
Claims (6)
1.一种高活性组分糜子营养棒,其特征在于,由下述重量份的原料制成:糜子籽粒(熟化)50~70份、糜子麸皮粉(熟化)10~25份、亚麻胶5~15份、糖醇类物质10~25份、菊粉2~5份和坚果干3~8份。
2.根据权利要求1所述的一种高活性组分糜子营养棒,其特征在于:所述糖醇类物质为山梨糖醇、麦芽糖醇和木糖醇中的任意一种或几种。
3.根据权利要求1所述的一种高活性组分糜子营养棒,其特征在于:所述坚果干是指腰果、核桃、杏仁和榛子中的任意一种或几种。
4.根据权利要求1所述的一种高活性组分糜子营养棒的制备方法,其特征在于,包括如下步骤:
(1)原辅料的制备:将精选后的糜子进行脱壳、脱麸处理,留存糜子籽粒和糜子麸皮,糜子麸皮经低温烘焙后磨粉过80目筛制成糜子麸皮粉;
(2)糜子籽粒及糜子麸皮粉低温烘焙熟化:将步骤(1)制备的糜子籽粒在纯净水中浸润1h,取出淋干水分置入微波低温烘焙设备中,于260W~280W、95℃~105℃下烘焙2min~4min;糜子麸皮粉直接置于烘焙履带中,于260W~280W、80℃~95℃下烘焙2min~4min;
(3)亚麻胶的制备:将亚麻籽皮仁分离,控制皮中含仁率为10%,以含有10%的亚麻籽仁的亚麻籽皮为原料粉碎过60目筛,用6号溶剂油以料液重量比为1:8脱脂2次,过滤后烘干,再按照亚麻籽皮粉与水重量比为1:40的比例将亚麻籽皮粉浸入水中进行脱胶,浸提温度为60~70℃,浸提时间30~40min,离心,固液分离,将分离的固体再按照浸提步骤重复3次,得到亚麻胶胶液;
(4)原料的称取:按重量份数,分别称取糜子籽粒(熟化)50~70份、糜子麸皮粉(熟化)10~25份、亚麻胶5~15份、糖醇类物质10~25份、菊粉2~5份和坚果干3~8份;
(5)原料的混合:首先将糜子麸皮粉、糖醇类物质和菊粉加入亚麻胶胶液中,于90℃水浴内熬制10~20min,至混匀得到混合粘合剂,再将糜子籽粒和坚果干混合均匀后,加入到制备好的混合粘合剂中充分搅拌至充分混匀后得混合料;
(6)出料和成型:将步骤(5)的混合料置于模具中成型,冷却后即得高活性组分糜子营养棒。
5.根据权利要求4所述的一种高活性组分糜子营养棒的制备方法,其特征在于:所述糖醇类物质为山梨糖醇、麦芽糖醇和木糖醇中的任意一种或几种。
6.根据权利要求4所述的一种高活性组分糜子营养棒的制备方法,其特征在于:所述坚果干是指腰果、核桃、杏仁和榛子中的任意一种或几种。
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