CN113519833A - 一种香蕉黄精代餐粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种香蕉黄精代餐粉及其制备方法,具体涉及食品加工领域。所述香蕉黄精代餐粉包括香蕉、黄精酵素、木瓜、百合、白术、枳实、桑椹子、黑豆、糯米、鸡蛋和牛骨粉。所述制备方法包括匀浆、搅拌,发酵、烘干,过筛、装袋。本发明制备的代餐粉,可以提供给亚健康人群所需要的营养物质,同时缓解亚健康营养过剩的问题;本发明制备的代餐粉还可以缓解亚健康人群便秘等问题;本发明制备的代餐粉有一定的饱腹感,可以作为早餐或者加餐;本发明制备的代餐粉直接热水冲就可以食用,食用方便;本发明代餐粉制备方法简单,所需要的原料易得,可以用于工业化大生产。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种香蕉黄精代餐粉及其制备方法。
背景技术
亚健康是指非病非健康的一种临界状态,是界乎健康与疾病之间的次等健康状态,故又有“次健康”、“第三状态”、“中间状态”、“游移状态”、“灰色状态”等的称谓。世界卫生组织将机体无器质性病变,但是有一些功能改变的状态称为“第三状态”,我国称为“亚健康状态”;处于亚健康状态的人,虽然没有明确的疾病,但却出现精神活力和适应能力的下降,如果这种状态不能得到及时的纠正,非常容易引起身心疾病。
现代社会生活节奏快、心理压力大,都市生活的繁杂,人际关系的复杂,难以避免的风险,意料不到的挫折,环境质量的恶化,生活不规律,特别是吸烟、酗酒、暴饮暴食、缺乏必要的运动,使很多人陷入亚健康状态。现代人士的一日三餐;早餐以简便、快捷为主,典型的食谱是牛奶加面包,囫囵吞枣式的吃法,这一餐似乎为应付任务,解决饥饿问题;午餐以盒饭、快餐为主,因时间仓促而饥不择食、狼吞虎咽,饭后很快进入工作状态;晚餐弥补早、中餐的不足,用较多的时间来享用美味佳肴,往往吃得过饱和营养过剩。而且,受文化观念影响,白领阶层饮食的欧美化趋势日渐严重,高脂肪、高蛋白食物摄入较多。显然,这与“早餐吃好,午餐吃饱,晚餐吃少”的健康饮食法背道而弛,高脂肪、高蛋白、高热量的摄入则无异于雪上加霜,结果自然是亚健康状态紧紧相随。
所以,处于亚健康状态的人群,尤其是白领阶层,更是需要一种营养,健康的代餐粉,不仅可以解决现代人所需的营养问题,还可以解决亚健康带来的便秘等问题。
发明内容
为此,本发明提供一种香蕉黄精代餐粉及其制备方法,以解决现有亚健康人群营养缺乏、营养过剩、缓解亚健康带来的便秘等问题。
为了实现上述目的,本发明提供如下技术方案:
根据本发明的一方面提供一种香蕉黄精代餐粉,所述香蕉黄精代餐粉包括香蕉、黄精酵素、木瓜、百合、白术、枳实、桑椹子、黑豆、糯米、鸡蛋和牛骨粉。
进一步的,所述香蕉黄精代餐粉各组分的份数为香蕉30-50份、黄精酵素5-15份、木瓜5-15份、百合2-8份、白术2-8份、枳实2-8份、桑椹子2-8份、黑豆5-15份、糯米10-20份、鸡蛋2-10份和牛骨粉2-8份。
进一步的,所述香蕉黄精代餐粉各组分的份数为香蕉40份、黄精酵素10份、木瓜10份、百合5份、白术3份、枳实3份、桑椹子3份、黑豆10份、糯米15份、鸡蛋6份和牛骨粉5份。
进一步的,所述香蕉为未成熟的青香蕉,木瓜为8成熟的新鲜木瓜。
根据本发明的另一方面提供上述香蕉黄精代餐粉的制备方法,所述方法包括:
步骤一,匀浆、搅拌
将青香蕉连皮与新鲜木瓜一同用不铸钢打浆机打成糊泥后,加入研磨成粉的百合、白术、枳实、桑椹子、黑豆、糯米、鸡蛋和牛骨粉;再加入黄精酵素,充分搅拌均,得搅拌好的物料;
步骤二,发酵、烘干
把搅拌好的物料拿乙烯塑料袋装袋发酵,发酵1-3天后,得发酵后混合物,将发酵后混合物放入烘干房网筛进行烘干,待物料烘干后进行研磨成粉,将粉末再次进行烘干,即得烘干粉末;
步骤三,过筛、装袋
将步骤二的烘干粉末过80目筛,铝铂袋60克每包装袋包装,即得香蕉黄精代餐粉。
进一步的,所述烘干房网筛进行烘干的铺垫为不锈钢网筛,发酵后混合物铺筛厚度为5-6cm。
进一步的,所述发酵后混合物的烘干温度为120℃烘干5h。
进一步的,所述粉末的烘干温度为100℃烘干10h。
进一步的,所述烘干粉末的含水量小于12%。
本发明具有如下优点:
本发明制备的代餐粉,可以提供给亚健康人群所需要的营养物质,同时缓解亚健康营养过剩的问题;本发明制备的代餐粉还可以缓解亚健康人群便秘等问题;本发明制备的代餐粉有一定的饱腹感,可以作为早餐或者加餐;本发明制备的代餐粉直接热水冲就可以食用,食用方便;本发明代餐粉制备方法简单,所需要的原料易得,可以用于工业化大生产。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效,显然,所描述的实施例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。
实施例1一种香蕉黄精代餐粉及其制备方法
步骤一,匀浆、搅拌
将300g青香蕉连皮与50g的8成熟新鲜木瓜一同用不铸钢打浆机打成糊泥后,加入研磨成粉的百合20g、白术20g、枳实20g、桑椹子20g、黑豆50g、糯米100g、鸡蛋20g和牛骨粉20g;再加入黄精酵素50g,充分搅拌均,得搅拌好的物料;
步骤二,发酵、烘干
把搅拌好的物料拿厚度较高的乙烯塑料袋装袋发酵,发酵1天后,得发酵后混合物,将发酵后混合物放入烘干房,铺垫为不锈钢网筛,发酵后混合物铺筛厚度为5-6cm,进行烘干,烘干温度为120℃烘干5h,待物料烘干后进行研磨成粉,将粉末再次进行烘干,烘干温度为100℃烘干10h,烘干粉末的含水量小于12%,即得烘干粉末;
步骤三,过筛、装袋
将步骤二的烘干粉末过80目筛,铝铂袋60克每包装袋包装,即得香蕉黄精代餐粉。
实施例2一种香蕉黄精代餐粉及其制备方法
步骤一,匀浆、搅拌
将400g青香蕉连皮与100g的8成熟新鲜木瓜一同用不铸钢打浆机打成糊泥后,加入研磨成粉的百合50g、白术30g、枳实30g、桑椹子30g、黑豆100g、糯米100g、鸡蛋60g和牛骨粉50g;再加入黄精酵素100g,充分搅拌均,得搅拌好的物料;
步骤二,发酵、烘干
把搅拌好的物料拿厚度较高的乙烯塑料袋装袋发酵,发酵2天后,得发酵后混合物,将发酵后混合物放入烘干房,铺垫为不锈钢网筛,发酵后混合物铺筛厚度为5-6cm,进行烘干,烘干温度为120℃烘干5h,待物料烘干后进行研磨成粉,将粉末再次进行烘干,烘干温度为100℃烘干10h,烘干粉末的含水量小于12%,即得烘干粉末;
步骤三,过筛、装袋
将步骤二的烘干粉末过80目筛,铝铂袋60克每包装袋包装,即得香蕉黄精代餐粉。
实施例3一种香蕉黄精代餐粉及其制备方法
步骤一,匀浆、搅拌
将500g青香蕉连皮与150g的8成熟新鲜木瓜一同用不铸钢打浆机打成糊泥后,加入研磨成粉的百合80g、白术80g、枳实80g、桑椹子80g、黑豆150g、糯米200g、鸡蛋100g和牛骨粉80g;再加入黄精酵素150g,充分搅拌均,得搅拌好的物料;
步骤二,发酵、烘干
把搅拌好的物料拿厚度较高的乙烯塑料袋装袋发酵,发酵3天后,得发酵后混合物,将发酵后混合物放入烘干房,铺垫为不锈钢网筛,发酵后混合物铺筛厚度为5-6cm,进行烘干,烘干温度为120℃烘干5h,待物料烘干后进行研磨成粉,将粉末再次进行烘干,烘干温度为100℃烘干10h,烘干粉末的含水量小于12%,即得烘干粉末;
步骤三,过筛、装袋
将步骤二的烘干粉末过80目筛,铝铂袋60克每包装袋包装,即得香蕉黄精代餐粉。
本发明制备的代餐粉,可以提供给亚健康人群所需要的营养物质,同时缓解亚健康营养过剩的问题;本发明制备的代餐粉还可以缓解亚健康人群便秘等问题;本发明制备的代餐粉有一定的饱腹感,可以作为早餐或者加餐;本发明制备的代餐粉直接热水冲就可以食用,食用方便;本发明代餐粉制备方法简单,所需要的原料易得,可以用于工业化大生产。
虽然,上文中已经用一般性说明及具体实施例对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (9)
1.一种香蕉黄精代餐粉,其特征在于,所述香蕉黄精代餐粉包括香蕉、黄精酵素、木瓜、百合、白术、枳实、桑椹子、黑豆、糯米、鸡蛋和牛骨粉。
2.根据权利要求1所述香蕉黄精代餐粉,其特征在于,所述香蕉黄精代餐粉各组分的份数为香蕉30-50份、黄精酵素5-15份、木瓜5-15份、百合2-8份、白术2-8份、枳实2-8份、桑椹子2-8份、黑豆5-15份、糯米10-20份、鸡蛋2-10份和牛骨粉2-8份。
3.根据权利要求1所述香蕉黄精代餐粉,其特征在于,所述香蕉黄精代餐粉各组分的份数为香蕉40份、黄精酵素10份、木瓜10份、百合5份、白术3份、枳实3份、桑椹子3份、黑豆10份、糯米15份、鸡蛋6份和牛骨粉5份。
4.根据权利要求1所述香蕉黄精代餐粉,其特征在于,所述香蕉为未成熟的青香蕉,木瓜为8成熟的新鲜木瓜。
5.权利要求1-4任一所述香蕉黄精代餐粉的制备方法,其特征在于,所述方法包括:
步骤一,匀浆、搅拌
将青香蕉连皮与新鲜木瓜一同用不铸钢打浆机打成糊泥后,加入研磨成粉的百合、白术、枳实、桑椹子、黑豆、糯米、鸡蛋和牛骨粉;再加入黄精酵素,充分搅拌均,得搅拌好的物料;
步骤二,发酵、烘干
把搅拌好的物料拿乙烯塑料袋装袋发酵,发酵1-3天后,得发酵后混合物,将发酵后混合物放入烘干房网筛进行烘干,待物料烘干后进行研磨成粉,将粉末再次进行烘干,即得烘干粉末;
步骤三,过筛、装袋
将步骤二的烘干粉末过80目筛,铝铂袋60克每包装袋包装,即得香蕉黄精代餐粉。
6.根据权利要求5所述香蕉黄精代餐粉的制备方法,其特征在于,所述烘干房网筛进行烘干的铺垫为不锈钢网筛,发酵后混合物铺筛厚度为5-6cm。
7.根据权利要求5所述香蕉黄精代餐粉的制备方法,其特征在于,所述步骤二中,所述发酵后混合物的烘干温度为120℃烘干5h。
8.根据权利要求5所述香蕉黄精代餐粉的制备方法,其特征在于,所述步骤二中,所述粉末的烘干温度为100℃烘干10h。
9.根据权利要求5所述香蕉黄精代餐粉的制备方法,其特征在于,所述烘干粉末的含水量小于12%。
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