CN113475681A - 一种以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品 - Google Patents
一种以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品 Download PDFInfo
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- CN113475681A CN113475681A CN202110813042.7A CN202110813042A CN113475681A CN 113475681 A CN113475681 A CN 113475681A CN 202110813042 A CN202110813042 A CN 202110813042A CN 113475681 A CN113475681 A CN 113475681A
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- powder
- parts
- meal replacement
- termitomyces albuminosus
- purple potato
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Abstract
本发明公开了一种以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品。选用黄豆，山药，大米，氧化亚麻籽作为单一成分发酵基质，接种黑皮鸡枞菌液体菌种培养约10天得到发酵菌质。通过提取菌质中的蛋白质并测量含量，然后水解蛋白质测量多肽含量，最后多肽除杂后进行多肽抗氧化活性实验，筛选出最优菌质：黑皮鸡枞菌‑黄豆组进行代餐食品的制作。该代餐食品包含以下成分：紫薯粉、荞麦片、魔芋粉、小麦胚芽粉、藜麦粉、紫马铃薯粉、绿豆肽粉、红枣、小麦低聚肽粉、大米肽粉、红芸豆粉、黄豆‑黑皮鸡枞菌菌质粉、共轭亚油酸甘油酯、全谷粒米粉、葛粉。该代餐食品具有瘦身减脂、祛湿补气益血、保肾护肝、抗氧化和增强人体免疫力的功效。
Description
技术领域
本发明涉及食品加工领域，尤其是涉及一种代餐食品及制备方法。
技术背景
代餐食品就是取代部分或全部正餐的食物，能够快速、便捷的为人体提供大量的各种营养物质。此外,代餐食品还具有高纤维、低热量、易饱腹等特点，效果显著、食用方便。
现有代餐食品原料和加工较传统，且仅仅采用谷类、蔬菜、水果等常见食材，无法满足消费者所需的保健要求。现有的代餐食品能够饱腹，但是缺乏保健作用,所以亟需一种能够满足消费者保健需求、搭配合理、适用范围广的代餐食品。
自由基、活性氧等是一类对人类身体极容易造成破坏的物质，根据Hancock J T等人的研究，氧化应激反应过程中不断产生活性氧，活性氧可以对大多数生物大分子，比如DNA、蛋白质、脂肪酸等产生破环作用，造成其相关结构和细胞功能的损伤。根据HalliwellB等人的研究发现医学界已发现近百种疾病都与自由基有关，尤其是退化性疾病，如动脉粥样硬化、肿瘤、白内障、辐射损伤、烧伤、衰老、关节炎、肺病、肾病与肝病等。而抗氧化肽可以清除细胞中多余的活性氧和自由基，其抗氧化性可以促进过氧化物和自由基的分解，从而保护人体免受氧化伤害。从天然植物中提取有效成分研制新型抗氧化剂取得了很好的效果。但是植物受生长环境、气候等方面的限制，资源有限，而且大量砍伐会造成生态环境的破坏。因此，寻找新的天然产物开发抗氧化剂具有重要意义。目前，对于抗氧化活性的测定，主要有DPPH自由基清除实验、ABTS自由基清除实验、超氧负离子清除实验等等。
现今食用菌的研究和应用广泛而深入，食用菌行业加速崛起，几乎全国各地(西南地区，东北地区，华中地区等)均有种植，食用真菌中含有许多对人体有益的活性成分，具有清除自由基、抑菌杀菌及抗辐射等功能。且随着现代发酵技术的进步，食用真菌的生产也由田间栽培发展到现代化发酵生产，这样不但可以缩短周期、扩大规模、提高效率、稳定质量，还为解决药源开辟了一条新的途径。固体菌质的研究也正是在此时应运而生，就依黑皮鸡枞菌而言，其菌丝生长温度，出菇温度，适宜土壤pH以及湿度等一系列培养条件都需要较为严苛的紧密把控。另外较为关键的一点就是生长周期较长，其菌丝体培养至成熟大约需要65天左右，再加上出菇培养等一系列操作过程将耗费大量的人力物力。固体菌质的培养则大大缩短了这些时间，并且据研究表明，多种食用真菌固体发酵产物中的蛋白质、氨基酸、核苷类、多糖类及甘露醇等含量远高于天然或人工栽培的大型真菌子实体或菌核。目前对黑皮鸡枞菌双向发酵后菌质的研究较少。
发明内容
本发明针对现有技术不足，提出一种黑皮鸡枞菌与黄豆双向发酵后菌质的制备方法，并利用双向发酵后的菌质富含蛋白质以及具有抗氧化活性的特点，将黑皮鸡枞菌与黄豆双向发酵后的菌质作为原料开发成代餐食品/功能性食品。
为实现上述目的，本发明采用的技术方案为：
一种黑皮鸡枞菌与黄豆双向发酵后菌质的制备方法，包括如下步骤：
1)选择新鲜黄豆，清洗去除表层杂质，除去表皮；
2)装入培养瓶中，加入适量水，密封后121℃高压灭菌30min；
3)无菌环境接入黑皮鸡枞菌液体菌种，放于恒温发酵箱中于26℃下培养10天；
4)待菌丝长满基质表面后，取出培养瓶，开盖置于烘干箱中60℃烘干，得到干燥菌质。
所述双向发酵，是以真菌为发酵菌株，以食药用原料为基质，基质既提供真菌生长所需的营养，又因真菌的分解合成而产生新成分，从而使整个发酵作用具有双向性。
一种以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品，其原料组分包括：紫薯粉4-12份、荞麦片60-78份、魔芋粉2-8份、小麦胚芽粉0.6-1.8份、藜麦粉0.5-0.9份、紫马铃薯粉0.5-1.5份、绿豆肽粉2.2-3.0份、红枣2.0-3.0份、小麦低聚肽粉0.5-0.9份、大米肽粉1.5-2.1份、红芸豆粉1.2-1.8份、黄豆-黑皮鸡枞菌菌质粉1.7-2.9份、共轭亚油酸甘油酯0.2-0.8份、全谷粒米粉0.3-1.1份、葛粉0.5-0.9份。
一种以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品制备方法，(1)分别按上述重量份取紫薯、魔芋、藜麦、紫马铃薯、红枣、红芸豆、全谷粒米、葛根，依次分别进行除杂、清洗、干燥，然后在10-20℃下低温研磨60-120min得各原料粉；
(2)黄豆-黑皮鸡枞菌菌质发酵好后干燥、常温研磨，过80目筛；
(3)按上述重量份取原料进行混合，22-26℃低温搅拌20-40min后，干燥、粉碎、过100-300目筛，得所述代餐粉。
发明有益效果：
本发明因黄豆-黑皮鸡枞菌组蛋白质含量最高，达到44.53％，且多肽抗氧化活性也最高，两种自由基清除率均达到60％以上，于是以黑皮鸡枞菌与黄豆双向发酵后菌质为原料，开发成功能性代餐食品。按照所述配方制作出的代餐粉具有瘦身减脂、祛湿补气益血、保肾护肝、抗氧化和增强人体免疫力功效的代餐食品。
本发明所述代餐食品营养均衡，具有低热量、低脂高蛋白的特点,在瘦身的同时,还能够给人体提供充足的营养。
附图说明
图1所示为以蛋白质含量(μg)为横坐标，以测得的吸光值为纵坐标绘制标准曲线；
图2所示为测得样品黑皮鸡枞菌蛋白质水解度；
图3-图6所示分别为实验后正常组(ZC)、高糖脂组(TZ)以及代餐粉组(DC)三个组的总胆固醇、甘油三酯、高密度脂蛋白胆固醇和低密度脂蛋白胆固醇含量对比。
具体实施方式
为了使发明创造实现其发明目的的技术构思及优点更加清楚明白，下面结合附图对本发明的技术方案作进一步的详细描述。应当理解的是，以下各实施例仅用以解释和说明本发明的优选实施方式，不应当构成对本发明要求专利保护的范围的限定。
实施例1
本发明就黑皮鸡枞菌固体菌质进行研究，选用四种单一基质——黄豆、山药、大米、氧化亚麻籽对黑皮鸡枞菌进行固体菌质培养，从其固体发酵产物中提取有效成分抗氧化活性肽，以期制备一种营养丰富，易于吸收且抗氧化活性较高的食品原材料。
1、发酵菌质的制备
1)选择新鲜无霉变黄豆、山药、大米、氧化亚麻籽，清洗去除表层杂质，黄豆、山药除去表皮；
2)分装入培养瓶中，加入适量水，密封后121℃高压灭菌30min；
3)无菌环境接入黑皮鸡枞菌液体菌种，放于恒温发酵箱中于26℃下培养10天；
4)待菌丝长满基质表面后，取出培养瓶，开盖置于烘干箱中60℃烘干。将完全干燥的菌质于粉碎机中彻底打碎，所得粉末过80目筛，得到最终菌粉。
2、蛋白质的提取
1)称取四种黑皮鸡枞菌固体菌质粉末各0.5g，分别溶解于20mL的水中，然后使用1mol/L的NaOH溶液调pH为8，静置1h；
2)超声波频率140W，30℃条件下超声40min；
3)将其置于50mL离心管中，精确称量重量。另取四个同种类型的离心管，加入适量的水，分别进行配平，后置于低速离心机中4500r/min离心15min，取上清液获得蛋白质提取液，定容至50mL。
3、考马斯亮蓝法测定蛋白质含量
1)将所获得的黑皮鸡枞菌固体菌质蛋白质溶液使用pH8水溶液定容至100mL。
2)标准曲线制作及样品测定：
取10支试管，按下表分别加入试剂，充分混匀，室温放置5～30min
考马斯亮蓝实验试剂含量
3)绘制标准曲线:以蛋白质含量(μg)为横坐标，以测得的吸光值A595为纵坐标绘制标准曲线。
4)计算样品中总蛋白含量:将测得的样品液吸光值代入计算公式计算样品中蛋白质的含量，根据下列公式计算出样品中的蛋白质含量。
式中：A——测得样品吸光度代入回归方程所得的蛋白质含量，μg/mL；
V1——样品提取液总体积，mL；
V2——测定时取用体积，mL；
m——样品干重，单位g。
步骤3)测得标准蛋白溶液吸光度为
图1所示为以蛋白质含量(μg)为横坐标，以测得的吸光值为纵坐标绘制标准曲线。测得样品蛋白质含量如下：
4、多肽的制备
1)将25mL蛋白质提取液置于锥形瓶中，然后将锥形瓶放入90℃中恒温水浴锅中10min，使蛋白质高温变性(便于后续蛋白质酶解)；
2)使用1mol/L NaOH溶液调pH为10(碱性蛋白酶最适pH为10)，然后加入10mg碱性蛋白酶混匀；
3)45℃水浴酶解3h；
4)最后将其置于90℃中水浴10min使蛋白酶灭活，获得酶解多肽溶液；
5、蛋白质水解度的测定
1)取两只50mL的锥形瓶，其中一只加入2mL多肽液溶液，5mL的中性甲醛溶液，5mL蒸馏水，两滴0.05％溴麝香草酚蓝溶液，四滴0.5％酚酞乙醇溶液。另一只锥形瓶加入5mL中性甲醛溶液，7mL蒸馏水，两滴0.05％溴麝香草酚蓝溶液，四滴0.5％酚酞乙醇溶液作为空白对照。
2)用标准0.10mol/L氢氧化钠溶液滴定至溶液恰好变为紫色且30s内不变色。
3)计算：
式中：V1——滴定样品消耗氢氧化钠体积，mL；
V2——滴定空白消耗氢氧化钠的体积，mL；
1.4008——1mL 0.1mol/L氢氧化溶液相当的氮量，mg。
图2所示为测得的样品黑皮鸡枞菌蛋白质水解度
6、多肽除杂
乙醇脱糖处理：将多肽液倒入锥形瓶中，然后加入等体积的无水乙醇，置于摇床上于170r/min转速下晃动1h，离心取上清。
7、多肽抗氧化活性实验
1)DPPH自由基清除
①分别量取200μL的DPPH乙醇溶液与200μL的多肽溶液混匀，并在避光处静置30min；
②蒸馏水作为空白对照，在517nm波长条件下，测量混合溶液的吸光值；
③清除率计算：
式中：A1——DPPH.乙醇溶液+黑皮鸡枞菌固体菌质多肽液测定值；
A2——95％乙醇+黑皮鸡枞菌固体菌质多肽液测定值；
A0——DPPH+蒸馏水测定值。
2)ABTS自由基清除
①分别量取200μL的ABTS乙醇溶液与100μL的多肽溶液混匀，暗处30℃的水浴中30min；
②避光静置6min；
③同体积分数乙醇作为空白对照，在734nm波长条件下，测量混合溶液的吸光值；
④清除率计算：
式中：A1——ABTS乙醇溶液+黑皮鸡枞菌固体菌质多肽液测定值；
A2——蒸馏水+黑皮鸡枞菌固体菌质多肽液测定值；
A0——ABTS+蒸馏水测定值
测得样品对两种自由基清除率分别如下：
实施例2
本实施例为以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品(代餐粉)及其制备方法。本实施例提供的代餐食品所述包括如下组分：紫薯粉4份、荞麦片60份、魔芋粉2份、小麦胚芽粉0.6份、藜麦粉0.5份、紫马铃薯粉0.5份、绿豆肽粉2.2份、红枣2.0份、小麦低聚肽粉0.5份、大米肽粉1.5份、红芸豆粉1.2份、黄豆-黑皮鸡枞菌菌质粉1.7份、共轭亚油酸甘油酯0.2份、全谷粒米粉0.3份、葛粉0.5份。
所述以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐粉的制备方法，包括如下步骤：
1)分别按上述重量份取紫薯、魔芋、藜麦、紫马铃薯、红枣、红芸豆、全谷粒米、葛根，依次分别进行除杂、清洗、干燥，然后在10℃下低温研磨60min得各原料粉；
2)黄豆-黑皮鸡枞菌菌质发酵好后干燥、常温研磨，过80目筛；
3)按上述重量份取原料进行混合，22℃低温搅拌20min后，干燥、粉碎、过150目筛，得所述代餐粉。
实施例3
本实施例以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐粉，和实施例2的不同之处在于：本实施例提供的代餐粉，包括如下组分：
紫薯粉8份、荞麦片69份、魔芋粉5份、小麦胚芽粉1.2份、藜麦粉0.7份、紫马铃薯粉2份、绿豆肽粉2.6份、红枣2.5份、小麦低聚肽粉0.7份、大米肽粉1.8份、红芸豆粉1.5份、黄豆-黑皮鸡枞菌菌质粉2.3份、共轭亚油酸甘油酯0.5份、全谷粒米粉0.7份、葛粉0.7份。
所述代餐粉的制备方法，包括如下步骤：
(1)分别按上述重量份取紫薯、魔芋、藜麦、紫马铃薯、红枣、红芸豆、全谷粒米、葛根，依次分别进行除杂、清洗、干燥，然后在15℃下低温研磨90min得各原料粉；
(2)黄豆-黑皮鸡枞菌菌质发酵好后干燥、常温研磨，过80目筛；
(3)按上述重量份取原料进行混合，24℃低温搅拌30min后，干燥、粉碎、过150目筛，得所述代餐粉。
实施例4
本实施例以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品(代餐粉)，组分如下：紫薯粉12份、荞麦片78份、魔芋粉8份、小麦胚芽粉1.8份、藜麦粉0.9份、紫马铃薯粉1.5份、绿豆肽粉3.0份、红枣3.0份、小麦低聚肽粉0.9份、大米肽粉2.1份、红芸豆粉1.8份、黄豆-黑皮鸡枞菌菌质粉2.9份、共轭亚油酸甘油酯0.8份、全谷粒米粉1.1份、葛粉0.9份。
所述以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐粉的制备方法，包括如下步骤：
(1)分别按上述重量份取紫薯、魔芋、藜麦、紫马铃薯、红枣、红芸豆、全谷粒米、葛根，依次分别进行除杂、清洗、干燥，然后在15℃下低温研磨120min得各原料粉；
(2)黄豆-黑皮鸡枞菌菌质发酵好后干燥、常温研磨，过80目筛；
(3)按上述重量份取原料进行混合，24℃低温搅拌40min后，干燥、粉碎、过150目筛，得所述代餐粉。
因黄豆-黑皮鸡枞菌组蛋白质含量最高，达到44.53％，且多肽抗氧化活性也最高，两种自由基清除率均达到60％以上。以黑皮鸡枞菌与黄豆双向发酵后菌质为原料，开发成功能性代餐食品。所述代餐食品营养均衡，具有低热量、低脂高蛋白的特点,在瘦身的同时,还能够给人体提供充足的营养。按照所述配方制作出的代餐粉具有瘦身减脂、祛湿补气益血、保肾护肝、抗氧化和增强人体免疫力功效的代餐食品。
以本实施例所制成的代餐粉进行药效实验，检验其减脂能力。
模拟现代人高糖高脂的饮食习惯，采用高糖高脂饲料(基础饲料68.8％，蔗糖10.0％，蛋黄粉10.0％，猪油10.0％，胆固醇1.0％，胆盐0.2％)喂养小鼠，建立高糖脂饮食诱导的糖脂代谢紊乱模型，进行为期1个月的膳食干预喂养试验。实验设3组，包括正常组(ZC)、高糖脂组(TZ)以及代餐粉组(DC)。给予试样30天后，麻醉已经禁食的小鼠，在超净工作台中，通过心脏取血，然后将血收集在EP管中，通过自动生化分析仪及试剂盒分析血清中总胆固醇(TC)、甘油三脂(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)等水平。
实验结果如图3-6，实验结果表明：与正常组相比，高糖脂组小鼠血液中TC、TG和LDL-C含量均高于正常组，而HDL-C含量则明显低于正常组；代餐粉组TC、TG、LDL-C含量均低于高糖脂组，而HDL-C含量明显高于高糖脂组；代餐粉组TC、LDL-C含量明显高于正常组。TG含量高于正常组，但不明显。HDL-C含量低于正常组，但不明显。由此可得本发明具有降血脂能力。
尽管配方差异使代餐粉所起的生理作用略有不同，但实验结果大致适用于任一种在本发明配方范围内所制成的代餐粉。
实施例5
本实施例以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品，由以下重量份配比的原料组分组成：紫薯粉12份、荞麦片60份、魔芋粉8份、小麦胚芽粉1.8份、藜麦粉0.5份、紫马铃薯粉0.5份、绿豆肽粉3.0份、红枣2.0份、小麦低聚肽粉0.5份、大米肽粉1.5份、红芸豆粉1.2份、黄豆-黑皮鸡枞菌菌质粉2份、共轭亚油酸甘油酯0.6份、全谷粒米粉1份、葛粉0.5份。
实施例6
本实施例以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品，由以下重量份配比的原料组分组成：紫薯粉6份、荞麦片68份、魔芋粉5份、小麦胚芽粉1份、藜麦粉0.9份、紫马铃薯粉1.5份、绿豆肽粉2.2份、红枣3.0份、小麦低聚肽粉0.9份、大米肽粉2.1份、红芸豆粉1.8份、黄豆-黑皮鸡枞菌菌质粉1.7份、共轭亚油酸甘油酯0.3份、全谷粒米粉0.3份、葛粉0.9份。
实施例7
本实施例以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品，由以下重量份配比的原料组分组成：紫薯粉10份、荞麦片78份、魔芋粉3份、小麦胚芽粉1份、藜麦粉0.8份、紫马铃薯粉1份、绿豆肽粉2.6份、红枣2.5份、小麦低聚肽粉0.7份、大米肽粉1.8份、红芸豆粉1.5份、黄豆-黑皮鸡枞菌菌质粉2.2份、共轭亚油酸甘油酯0.5份、全谷粒米粉0.7份、葛粉0.6份。
实施例8
本实施例以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品，由以下重量份配比的原料组分组成：紫薯粉6份、荞麦片66份、魔芋粉8份、小麦胚芽粉1.8份、藜麦粉0.5份、紫马铃薯粉0.5份、绿豆肽粉2.2份、红枣3.0份、小麦低聚肽粉0.8份、大米肽粉2份、红芸豆粉1.6份、黄豆-黑皮鸡枞菌菌质粉1.9份、共轭亚油酸甘油酯0.8份、全谷粒米粉1份、葛粉0.6份。
实施例9
本实施例以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品，由以下重量份配比的原料组分组成：紫薯粉9份、荞麦片70份、魔芋粉6份、小麦胚芽粉0.8份、藜麦粉0.5份、紫马铃薯粉0.5份、绿豆肽粉2.2份、红枣3.0份、小麦低聚肽粉0.5份、大米肽粉1.5份、红芸豆粉1.2份、黄豆-黑皮鸡枞菌菌质粉2.9份、共轭亚油酸甘油酯0.5份、全谷粒米粉0.6份、葛粉0.8份。
实施例10
本实施例以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品，由以下重量份配比的原料组分组成：紫薯粉12份、荞麦片60份、魔芋粉8份、小麦胚芽粉0.8份、藜麦粉0.5份、紫马铃薯粉0.5份、绿豆肽粉3.0份、红枣2.0份、小麦低聚肽粉0.7份、大米肽粉1.5份、红芸豆粉1.2份、黄豆-黑皮鸡枞菌菌质粉1.7份、共轭亚油酸甘油酯0.7份、全谷粒米粉0.6份、葛粉0.6份。
以上所述仅为本发明的较佳实施方式，并不构成对本发明的限定。本领域技术人员在现有技术的指引下，无需进行创造性劳动即可对本发明的实施情况进行其他修改，凡在本发明的精神和原则之内所作的任何修改或者采用本领域惯用技术手段进行的简单置换或等同替换，均应包含在本发明的保护范围之内。
Claims (10)
1.一种黑皮鸡枞菌与黄豆双向发酵后菌质的制备方法，其特征在于：包括如下步骤：
1）选择新鲜黄豆，清洗去除表层杂质，除去表皮；
2）装入培养瓶中，加入适量水，密封后121℃高压灭菌30min；
3）无菌环境接入黑皮鸡枞菌液体菌种，放于恒温发酵箱中于26℃下培养10天；
4）待菌丝长满基质表面后，取出培养瓶，开盖置于烘干箱中60℃烘干，得到干燥菌质。
2.根据权利要求1所述的黑皮鸡枞菌与黄豆双向发酵后菌质的制备方法，其特征在于：将完全干燥的菌质于粉碎机中彻底打碎，所得粉末过80目筛，得到最终菌粉。
3.权利要求1所述黑皮鸡枞菌与黄豆双向发酵后菌质的制备方法制备的菌质或菌粉在代餐食品中的应用。
4.一种以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品，其特征在于：由以下重量份配比的原料组分组成：
紫薯粉4-12份、荞麦片60-78份、魔芋粉2-8份、小麦胚芽粉0.6-1.8份、藜麦粉0.5-0.9份、紫马铃薯粉0.5-1.5份、绿豆肽粉2.2-3.0份、红枣2.0-3.0份、小麦低聚肽粉0.5-0.9份、大米肽粉1.5-2.1份、红芸豆粉1.2-1.8份、黄豆-黑皮鸡枞菌菌质粉1.7-2.9份、共轭亚油酸甘油酯0.2 -0. 8份、全谷粒米粉0.3-1.1份、葛粉0.5-0.9份。
5.根据权利要求4所述的代餐食品，其特征在于，其原料组分组成还可以是：
紫薯粉6-10份、荞麦片60-68份、魔芋粉5-8份、小麦胚芽粉1-1.8份、藜麦粉0.5-0.9份、紫马铃薯粉0.5-1.5份、绿豆肽粉2.2-3.0份、红枣2.0-3.0份、小麦低聚肽粉0.5-0.9份、大米肽粉1.5-2.1份、红芸豆粉1.2-1.8份、黄豆-黑皮鸡枞菌菌质粉1.7-2.9份、共轭亚油酸甘油酯0.2 -0. 8份、全谷粒米粉0.3-1.1份、葛粉0.5-0.9份。
6.根据权利要求4所述的代餐食品，其特征在于，其原料组分组成还可以是：
紫薯粉10-12份、荞麦片70-78份、魔芋粉2-5份、小麦胚芽粉0.6-1.8份、藜麦粉0.5-0.9份、紫马铃薯粉0.5-1.5份、绿豆肽粉2.2-3.0份、红枣2.0-3.0份、小麦低聚肽粉0.5-0.9份、大米肽粉1.5-2.1份、红芸豆粉1.2-1.8份、黄豆-黑皮鸡枞菌菌质粉1.7-2.9份、共轭亚油酸甘油酯0.2 -0. 8份、全谷粒米粉0.3-1.1份、葛粉0.5-0.9份。
7.根据权利要求4所述的代餐食品，其特征在于，其原料组分组成还可以是：
紫薯粉4-6份、荞麦片66-72份、魔芋粉6-8份、小麦胚芽粉0.6-1.8份、藜麦粉0.5-0.9份、紫马铃薯粉0.5-1.5份、绿豆肽粉2.2-3.0份、红枣2.0-3.0份、小麦低聚肽粉0.5-0.9份、大米肽粉1.5-2.1份、红芸豆粉1.2-1.8份、黄豆-黑皮鸡枞菌菌质粉1.7-2.9份、共轭亚油酸甘油酯0.2 -0. 8份、全谷粒米粉0.3-1.1份、葛粉0.5-0.9份。
8.根据权利要求4所述的代餐食品，其特征在于，其原料组分组成还可以是：
紫薯粉9-11份、荞麦片70-75份、魔芋粉6-8份、小麦胚芽粉0.6-1.8份、藜麦粉0.5-0.9份、紫马铃薯粉0.5-1.5份、绿豆肽粉2.2-3.0份、红枣2.0-3.0份、小麦低聚肽粉0.5-0.9份、大米肽粉1.5-2.1份、红芸豆粉1.2-1.8份、黄豆-黑皮鸡枞菌菌质粉1.7-2.9份、共轭亚油酸甘油酯0.2 -0. 8份、全谷粒米粉0.3-1.1份、葛粉0.5-0.9份。
9.根据权利要求4所述的代餐食品，其特征在于，其原料组分组成还可以是：
紫薯粉10-12份、荞麦片60-78份、魔芋粉7-8份、小麦胚芽粉0.6-1.8份、藜麦粉0.5-0.9份、紫马铃薯粉0.5-1.5份、绿豆肽粉2.2-3.0份、红枣2.0-3.0份、小麦低聚肽粉0.5-0.9份、大米肽粉1.5-2.1份、红芸豆粉1.2-1.8份、黄豆-黑皮鸡枞菌菌质粉1.7-2.9份、共轭亚油酸甘油酯0.2 -0. 8份、全谷粒米粉0.3-1.1份、葛粉0.5-0.9份。
10.一种以黑皮鸡枞菌与黄豆双向发酵后菌质为原料的代餐食品制备方法，其特征在于，具体步骤如下：
（1）按重量份取紫薯、魔芋、藜麦、紫马铃薯、红枣、红芸豆、全谷粒米、葛粉，除杂、清洗、干燥，然后在10-20℃下低温研磨60-120min得各原料粉；
（2）黑皮鸡枞菌与黄豆双向发酵后菌质干燥后，常温研磨，过80目筛；
（3）按重量份取原料进行混合，22-26℃低温搅拌20-40min后，干燥、粉碎、过100-300目筛，得所述代餐粉。
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| CN113925133A (zh) * | 2021-11-05 | 2022-01-14 | 山西农业大学 | 一种制备黑豆乳的方法 |
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