CN113229492A - 一种代餐粉的生产配方及加工工艺 - Google Patents
一种代餐粉的生产配方及加工工艺 Download PDFInfo
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Abstract
本发明涉及保健食品技术领域，且公开了一种代餐粉的生产配方及加工工艺，包括按重量份计的以下原料：药材配比：硒竹盐，黑桑葚，黑枸杞，白芷，茴香，人参，茯苓，甘草，当归，黄芪，党参，松花粉，玉竹，山药，林芝，红枣，黄精，肉桂，铁皮石斛，取生长3‑‑5年的刚竹，将刚竹等量截断，且需要将截断后的刚竹底部封口，清洗完成晾干备用；取天然矿井盐，将盐粒进行研磨，使研磨后的矿井盐达到200‑240目的细粉；采用800‑‑1300°c的温度进行煅烧，使盐棒煅烧成熔岩；最后将煅烧完成的熔岩自然冷却形成丹盐块氯化钠含量为92‑‑94％且富含数十种矿物质，PH值9‑‑12呈弱碱性，从而达到了益气力、续精神、利耳目、健胃、降低血糖、降血脂、增强免疫力的效果。
Description
技术领域
本发明涉及保健食品技术领域，具体为一种代餐粉的生产配方及加工工艺。
背景技术
代餐粉是一种由谷类、豆类、薯类食材等为主，其它属类植物的根、茎、果实等可食用部分为辅制成的一种单一或综合性冲调粉剂产品。其主要面对的客户群体是减肥、瘦身需求人士，目前代餐粉减肥法已成为风行于国际的一种减肥瘦身方法,理论上来说，代餐粉应满足营养均衡、有饱腹感、无副作用的要求，从而能够真正代替或部分代替日常餐食，提供人体基础营养素和基本能量所需，从而可以很好地控制饮食热量，同时补充全面的营养，起到健康减肥的作用。
现有代餐粉基本上包括下列种类：
1、奶昔类：其以全脂乳粉、脱脂乳粉为主要成分，特点为以乳粉为主，添加油脂，营养素种类多，营养较全面；
2、蛋白类：其以大豆蛋白、乳清蛋白为主要成分，特点为以蛋白质为主，强化部分营养素；
3、蔬果纤维类：其以纤维成分和果蔬汁为主要成分，特点为饱腹感强，能量低，强化部分营养素；
4、杂粮类：其以粗粮、杂粮、养生食材和坚果等为主要成分，特点为以谷物为主，食材种类多，一般无强化营养素。
以蛋白类代餐粉为例，现有的代餐粉一般对人体只能进行简单的蛋白营养补充，以富含大量蛋白粉快速有效的增加食用者的饱腹感，无法在保健增强身体机能抗性方面起到显著的效果。
发明内容
本发明的目的在于提供一种代餐粉的生产配方及加工工艺，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：一种代餐粉的生产配方及加工工艺，包括按重量份计的以下原料：
药材配比：硒竹盐20--30份，黑桑葚30--50份，黑枸杞15--30 份，白芷20--30，茴香15--20份，人参10--20份，茯苓20--30份，甘草10--15份，当归10--15份，黄芪25--30份，党参5--15份，松花粉23--27份，玉竹20--30份，山药15--30份，林芝10--15份，红枣15--25份，黄精10--16份，肉桂8--15份，铁皮石斛20--30。
食材配比：黑苦荞50--70份，黑芝麻60--80份，花生50--80 份，薏米20--30份，红米30--40份，黑麦20--30份，红高粱30--50 份，荞麦30--45份，麦麸40--60份，坚果80--120份，豆类200--300 份。
所述硒竹盐的生产包括以下步骤：
S1、取生长3--5年的刚竹，将刚竹等量截断，且需要将截断后的刚竹底部封口，清洗完成晾干备用；
S2、取天然矿井盐，将盐粒进行研磨，使研磨后的矿井盐达到 200-240目的细粉；
S3、将研磨后的矿井盐倒入提前准备晾晒好的刚竹内，然后取地下4-5米深的黄土，对刚竹顶部进行封口。
S4、以松木松香为燃料，对封口后的刚竹进行烧制，使刚竹煅烧成为盐棒，最后采用800--1300°c的温度进行煅烧，使盐棒煅烧成熔岩；
S5、最后将煅烧完成的熔岩自然冷却形成丹盐块。
优选的，所述豆类分别采用黑豆20--30份，绿豆15--30份，黄豆20--25份，红小豆10--20份，红白花豆15--30份，大看豆20--30 份，赤豆20--25份，豌豆15--20份，小扁豆20--30份，斑马豆16--18 份，鹰嘴豆18--25份。
优选的，所述坚果分别采用核桃仁40--60份，榛子果40--70份，所述黄豆需要泡制然后将黄豆与豆壳分离。
优选的，将硒竹盐，黑桑葚，黑枸杞，白芷，茴香，人参，茯苓，甘草，当归，黄芪，党参，松花粉，玉竹，山药，林芝，红枣，黄精，肉桂，铁皮石斛分别进行精细研磨然后进行混合。
优选的，黑苦荞，黑芝麻，花生，薏米，红米，黑麦，红高粱，荞麦，麦麸，黑豆，绿豆，黄豆，红小豆，红白花豆，大看豆，赤豆，豌豆，小扁豆，斑马豆，鹰嘴豆分别进行精细研磨然后进行混合。
优选的，将药材混合粉与食材混合粉进行混合，得到总混合粉，然后将食品包装袋拆包消毒，最后将得到的混合总粉装入食品包装袋内，每袋重量为20g--30g。
与现有技术相比，本发明提供了一种代餐粉的生产配方及加工工艺，具备以下有益效果：
该代餐粉的生产配方及加工工艺，通过
S1、取生长3--5年的刚竹，将刚竹等量截断，且需要将截断后的刚竹底部封口，清洗完成晾干备用；
S2、取天然矿井盐，将盐粒进行研磨，使研磨后的矿井盐达到 200-240目的细粉；
S3、将研磨后的矿井盐倒入提前准备晾晒好的刚竹内，然后取地下4-5米深的黄土，对刚竹顶部进行封口；
S4、以松木松香为燃料，对封口后的刚竹进行烧制，使刚竹煅烧成为盐棒，最后采用800--1300°c的温度进行煅烧，使盐棒煅烧成熔岩；
S5、最后将煅烧完成的熔岩自然冷却形成丹盐块；
相较于精制盐，硒竹盐经过800--1300°c的炼制氯化钠含量为 92--94％且富含数十种矿物质，PH值9--12呈弱碱性，从而达到了益气力、续精神、利耳目、降气、宽肠、健胃、降低血糖、降血脂、增强免疫力的效果。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
一种代餐粉的生产配方及加工工艺，包括按重量份计的以下原料：
药材配比：硒竹盐20--30份，黑桑葚30--50份，黑枸杞15--30 份，白芷20--30，茴香15--20份，人参10--20份，茯苓20--30份，甘草10--15份，当归10--15份，黄芪25--30份，党参5--15份，松花粉23--27份，玉竹20--30份，山药15--30份，林芝10--15份，红枣15--25份，黄精10--16份，肉桂8--15份，铁皮石斛20--30。
食材配比：黑苦荞50--70份，黑芝麻60--80份，花生50--80 份，薏米20--30份，红米30--40份，黑麦20--30份，红高粱30--50 份，荞麦30--45份，麦麸40--60份，坚果80--120份，豆类200--300 份。
所述硒竹盐的生产包括以下步骤：
S1、取生长3--5年的刚竹，将刚竹等量截断，且需要将截断后的刚竹底部封口，清洗完成晾干备用；
S2、取天然矿井盐，将盐粒进行研磨，使研磨后的矿井盐达到 200-240目的细粉；
S3、将研磨后的矿井盐倒入提前准备晾晒好的刚竹内，然后取地下4-5米深的黄土，对刚竹顶部进行封口。
S4、以松木松香为燃料，对封口后的刚竹进行烧制，使刚竹煅烧成为盐棒，最后采用800--1300°c的温度进行煅烧，使盐棒煅烧成熔岩；
S5、最后将煅烧完成的熔岩自然冷却形成丹盐块。
为了使代餐粉内富含丰富的蛋白质，被实施例中优选的，所述豆类分别采用黑豆20--30份，绿豆15--30份，黄豆20--25份，红小豆10--20份，红白花豆15--30份，大看豆20--30份，赤豆20--25 份，豌豆15--20份，小扁豆20--30份，斑马豆16--18份，鹰嘴豆 18--25份。
为了均衡代餐粉内的营养成分，本实施例中优选的，所述坚果分别采用核桃仁40--60份，榛子果40--70份，所述黄豆需要泡制然后将黄豆与豆壳分离。
为了使各种药用食材方便能够进行混合，本实施例中优选的，将硒竹盐，黑桑葚，黑枸杞，白芷，茴香，人参，茯苓，甘草，当归，黄芪，党参，松花粉，玉竹，山药，林芝，红枣，黄精，肉桂，铁皮石斛分别进行精细研磨然后进行混合。
为了使食材能够均匀的混合，本实施例中优选的，黑苦荞，黑芝麻，花生，薏米，红米，黑麦，红高粱，荞麦，麦麸，黑豆，绿豆，黄豆，红小豆，红白花豆，大看豆，赤豆，豌豆，小扁豆，斑马豆，鹰嘴豆分别进行精细研磨然后进行混合。
为了使各种药材与蛋白物质进行混合，且保证包装袋的安全卫生，本实施例中优选的，将药材混合粉与食材混合粉进行混合，得到总混合粉，然后将食品包装袋拆包消毒，最后将得到的混合总粉装入食品包装袋内，每袋重量为20g--30g。
实施例二
所述硒竹盐的生产包括以下步骤：
S1、取生长3--5年的刚竹，将刚竹等量截断，且需要将截断后的刚竹底部封口，清洗完成晾干备用，取天然矿井盐，将盐粒进行研磨，使研磨后的矿井盐达到200-240目的细粉，将研磨后的矿井盐倒入提前准备晾晒好的刚竹内，然后取地下4-5米深的黄土，对刚竹顶部进行封口。
S2、以松木松香为燃料，对封口后的刚竹进行烧制，使刚竹煅烧成为盐棒，最后采用800--1300°c的温度进行煅烧，使盐棒煅烧成熔岩、最后将煅烧完成的熔岩自然冷却形成丹盐块。
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。
Claims (6)
1.一种代餐粉的生产配方及加工工艺，其特征在于，包括按重量份计的以下原料：
药材配比：硒竹盐20--30份，黑桑葚30--50份，黑枸杞15--30份，白芷20--30，茴香15--20份，人参10--20份，茯苓20--30份，甘草10--15份，当归10--15份，黄芪25--30份，党参5--15份，松花粉23--27份，玉竹20--30份，山药15--30份，林芝10--15份，红枣15--25份，黄精10--16份，肉桂8--15份，铁皮石斛20--30。
食材配比：黑苦荞50--70份，黑芝麻60--80份，花生50--80份，薏米20--30份，红米30--40份，黑麦20--30份，红高粱30--50份，荞麦30--45份，麦麸40--60份，坚果80--120份，豆类200--300份。
所述硒竹盐的生产包括以下步骤：
S1、取生长3--5年的刚竹，将刚竹等量截断，且需要将截断后的刚竹底部封口，清洗完成晾干备用；
S2、取天然矿井盐，将盐粒进行研磨，使研磨后的矿井盐达到200-240目的细粉；
S3、将研磨后的矿井盐倒入提前准备晾晒好的刚竹内，然后取地下4-5米深的黄土，对刚竹顶部进行封口。
S4、以松木松香为燃料，对封口后的刚竹进行烧制，使刚竹煅烧成为盐棒，最后采用800--1300°c的温度进行煅烧，使盐棒煅烧成熔岩；
S5、最后将煅烧完成的熔岩自然冷却形成丹盐块。
2.根据权利要求1所述的一种代餐粉的生产配方及加工工艺，其特征在于：所述豆类分别采用黑豆20--30份，绿豆15--30份，黄豆20--25份，红小豆10--20份，红白花豆15--30份，大看豆20--30份，赤豆20--25份，豌豆15--20份，小扁豆20--30份，斑马豆16--18份，鹰嘴豆18--25份。
3.根据权利要求2所述的一种代餐粉的生产配方及加工工艺，其特征在于：所述坚果分别采用核桃仁40--60份，榛子果40--70份，所述黄豆需要泡制然后将黄豆与豆壳分离。
4.根据权利要求3所述的一种代餐粉的生产配方及加工工艺，其特征在于：将硒竹盐，黑桑葚，黑枸杞，白芷，茴香，人参，茯苓，甘草，当归，黄芪，党参，松花粉，玉竹，山药，林芝，红枣，黄精，肉桂，铁皮石斛分别进行精细研磨然后进行混合。
5.根据权利要求3所述的一种代餐粉的生产配方及加工工艺，其特征在于：黑苦荞，黑芝麻，花生，薏米，红米，黑麦，红高粱，荞麦，麦麸，黑豆，绿豆，黄豆，红小豆，红白花豆，大看豆，赤豆，豌豆，小扁豆，斑马豆，鹰嘴豆分别进行精细研磨然后进行混合。
6.根据权利要求3所述的一种代餐粉的生产配方及加工工艺，其特征在于：将药材混合粉与食材混合粉进行混合，得到总混合粉，然后将食品包装袋拆包消毒，最后将得到的混合总粉装入食品包装袋内，每袋重量为20g--30g。
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