CN113575974A - 一种低卡可食用水凝胶及其生产工艺 - Google Patents
一种低卡可食用水凝胶及其生产工艺 Download PDFInfo
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Abstract
本发明提供了一种低卡可食用水凝胶，其成分包括：0.5‑50份圆苞洋车前子壳粉预混料、0.5‑50份魔芋粉、0.5‑2.5份卡拉胶、0.5‑1份黄原胶、0.5‑2份果胶、0.5‑2份柠檬酸、0.5‑50份谷朊粉、0.5‑50份玉米变性淀粉、0.5‑50份白芸豆粉混合，0.5‑10份奇亚籽、0.1‑1份赤藓糖醇、0.1‑1份甜菊糖、0.1‑1份罗汉果甜苷、0.1‑1份木糖醇混合剂/调味剂和50‑200份水。该水凝胶以圆苞洋车前子壳粉预混料为原料，可增强饱腹感，降低糖分摄入，尤其适用于高脂及肥胖人群。
Description
技术领域
本发明涉及一种低卡可食用水凝胶及其生产工艺，属于食品加工领域。
背景技术
肥胖在世界范围内广为流行，已成为当今国际社会面临的一个重要公共卫生问题。肥胖容易引起癌症、冠心病、糖尿病、脂肪肝等各种疾病，加速人的衰老，影响人的寿命。肥胖的根本原因是由于能量摄入超过能量消耗，因此所有减肥方法均围绕热量控制，主流方式包括药物治疗、手术治疗和生活方式干预。目前，药物治疗仍具有很大的副作用，而手术治疗则只适用于严重的肥胖者，因此生活方式干预成为较为公认的健康减肥方式。该方式采用低热卡、低脂肪饮食，使每日摄入总热量低于消耗量，达到减肥的目的。
目前，市面上的商业化膳食代替品已经很多，主要为固体粉体冲剂。这类产品一般都需要经过热水冲泡、搅拌均匀、静置溶解/水合的繁琐准备过程才能进行食用，其便捷性较差。此外，该类产品需要加水才能食用，不能实现即开即食的功能，无法解决消费者由于节食造成的饥饿感。
发明内容
为了解决上述问题，本发明的提供一种低卡可食用水凝胶及其制备方法，该水凝胶具有较好的膨胀效果，食用后可增强饱腹感，且糖分含量低，有益于控制糖分的摄入，该水凝胶尤其适用于高脂及肥胖人群。
为实现上述目的，本发明采用以下技术方案。
本发明提供一种低卡可食用水凝胶，其成分包括：0.5-50份圆苞洋车前子壳粉预混料、0.5-50份魔芋粉、0.5-2.5份卡拉胶、0.5-1份黄原胶、0.5-2份果胶、 0.5-2份柠檬酸、0.5-50份谷朊粉、0.5-50份玉米变性淀粉、0.5-50份白芸豆粉混合，0.5-10份奇亚籽、0.1-1份赤藓糖醇、0.1-1份甜菊糖、0.1-1份罗汉果甜苷、0.1-1份木糖醇混合剂(调味剂)和50-200份水。
其中，圆苞洋车前子壳粉预混料为圆苞洋车前子壳粉经过超微粉碎技术进行干粉粉碎和湿粉粉碎后混合得到。圆苞洋车前子壳粉预混料的制备步骤为： (a)取圆苞洋车前子壳粉，利用超微粉碎技术，采用干粉粉碎方式，研磨球粒径为5mm：3mm：1mm＝300：150：200，球料体积比为2：1，粉碎时间1h-2h，转速350r/min，获得微米级圆苞洋车前子壳粉，为一级分料；
(b)取圆苞洋车前子壳粉，利用超微粉碎技术，采用湿粉粉碎方式，研磨球粒径为0.6-0.8mm，球料体积比为7：3，粉碎时间1h-2h，转速1350r/min，工作温度为40-65℃，分散剂为水，获得纳米级加工圆苞洋车前子壳粉，为二级粉料，烘干后备用；
(c)将超微粉碎后的圆苞洋车前子壳粉原料的一级粉料与二级粉料以1：10-10： 1的比例充分混合，得到圆苞洋车前子壳粉预混料。
组合物中包含有圆苞洋车前子壳和奇亚籽。
圆苞洋车前子壳富含胶质，由树胶醛醣、木糖、半乳胶醛酸、半干燥脂肪油及少量珊瑚木苷(Aucubine)组成。洋车前子壳中膳食纤维含量达80％以上，而其他富含纤维谷物如燕麦和小麦的麸中纤维含量分别只有15％和10％；其他营养成分主要包括葡萄糖苷、蛋白质、多糖、维生素B1和胆碱。可溶性洋车前子纤维应用于健康饮料、冰激凌、面包、饼干、蛋糕、果酱、方便面、谷物早餐等，可增加纤维含量或食品膨胀度。
采用超微粉碎技术干粉粉碎后的微米级圆苞洋车前子壳粉，比表面积增大，口感细腻。采用超微粉碎技术湿粉粉碎后的纳米级圆苞洋车前子壳粉，可溶性膳食纤维(SDF)的含量显著提高，可大大提高膳食纤维减缓葡萄糖的吸收，降低胆固醇含量的生理作用。
同时，组合物中包括奇亚籽，奇亚籽中的可溶性膳食纤维可以溶解于水中，吸水膨胀后形成一种胶状物质，浸泡后食用可以起到强烈的饱腹感、持续供能、润肠通便的作用，不会引起任何不良过敏反应以及抗营养和毒性作用。奇亚籽还能通过抑制肠道的蠕动，延缓食物的排岀，来维持饱腹感，起到减重的作用。
本发明还提供一种制备低卡可食用水凝胶的工艺方法，(1)将0.5-50份新鲜圆苞洋车前子壳与0.5-50份魔芋粉、0.5-2.5份卡拉胶、0.5-1份黄原胶、0.5-2份果胶、0.5-2份柠檬酸、0.5-50份谷朊粉、0.5-50份玉米变性淀粉、0.5-50份白芸豆粉混合，机械搅拌均匀，加1-100份无菌水浸泡并不断缓慢搅拌直至其吸水膨胀，继续加以小火缓慢升温使之充分溶胀溶解，20min后呈颜色均一的混合凝胶状物质，静置备用；
(2)取0.1-1份赤藓糖醇、0.1-1份甜菊糖、0.1-1份罗汉果甜苷及0.1-1份木糖醇混合剂(调味剂)溶解于50-200份无菌水，微热搅拌得到混合溶液，将刚配置好的溶液以12：1的比例加入混合胶状物质并中火熬煮10min，持续搅拌并缓慢加入鸡蛋清或脱脂牛奶，充分混合后得到成型的凝胶液；
(3)取上步得到的凝胶液并缓慢倒入过滤器中，过滤掉熬煮过程中产生的泡沫和不溶物质，得到滤液，重复上述操作2-3次；
(4)自然冷却凝胶液20min，到70℃左右，加入5％-7％柠檬酸溶液，搅拌至混合均匀；
(5)杀菌杀毒：将冷却好的混合凝胶液采用巴氏杀菌法在85℃下灭菌5-10min；(6)将半成品继续自然冷却到常温，包装即可得到成品。
本发明的有益效果是：本发明通过以超微粉碎技术干粉粉碎后的微米级圆苞洋车前子壳粉为原料，制得的可食用水凝胶，可溶性膳食纤维的含量显著提高，可显著增强饱腹感；糖分含量低，有益于控制糖分的摄入，降低热量。
附图说明
图1为水凝胶膨胀实验结果。
具体实施方式
下面通过具体实施例对本发明的技术方案作进一步描述说明，但本发明并不限于以下实施例。
实施例1圆苞洋车前子壳粉混合料的制备
(a)取圆苞洋车前子壳粉50g，利用超微粉碎技术，采用干粉粉碎方式，研磨球粒径为5mm：3mm：1mm＝300：150：200，球料体积比为2：1，粉碎时间1h-2h，转速350r/min，获得微米级圆苞洋车前子壳粉，为一级分料；
(b)取圆苞洋车前子壳粉10g，利用超微粉碎技术，采用湿粉粉碎方式，研磨球粒径为0.6-0.8mm，球料体积比为7：3，粉碎时间1h-2h，转速1350r/min，工作温度为40-65℃，分散剂为水，获得纳米级加工圆苞洋车前子壳粉，为二级粉料，烘干后备用；
(c)将超微粉碎后的圆苞洋车前子壳粉原料的一级粉料与二级粉料以1：10-10： 1的比例充分混合，得到圆苞洋车前子壳粉预混料。
实施例2低卡可食用水凝胶的制备
(1)将10份新鲜圆苞洋车前子壳与2份魔芋粉、2.5份卡拉胶、1份黄原胶、2份果胶、2份柠檬酸、3份谷朊粉、1份玉米变性淀粉、1份白芸豆粉混合，机械搅拌均匀，加100份无菌水浸泡并不断缓慢搅拌直至其吸水膨胀，继续加以小火缓慢升温使之充分溶胀溶解，20min后呈颜色均一的混合凝胶状物质，静置备用； (2)取1份赤藓糖醇、1份甜菊糖、1份罗汉果甜苷及1份木糖醇混合剂(调味剂) 溶解于200份无菌水，微热搅拌得到混合溶液，将刚配置好的溶液以12：1的比例加入混合胶状物质并中火熬煮10min，持续搅拌并缓慢加入鸡蛋清或脱脂牛奶，充分混合后得到成型的凝胶液；
(3)取上步得到的凝胶液并缓慢倒入过滤器中，过滤掉熬煮过程中产生的泡沫和不溶物质，得到滤液，重复上述操作2-3次；
(4)自然冷却凝胶液20min，到70℃左右，加入7％柠檬酸溶液，搅拌至混合均匀；
(5)将冷却好的混合凝胶液采用巴氏杀菌法在85℃下灭菌5-10min；
(6)将半成品继续自然冷却到常温，包装即可得到成品。
实施例3水凝胶膨胀测试
将上述实施例中得到的水凝胶放入水中，在10分钟、20分钟、30分钟和60 分钟后，分别取出，用吸水纸擦干表面水分，称重得到对应的质量。检验的结果如图1所示。
结果表明随着时间的增加，水凝胶的溶胀率逐步提升。
上述实施例被选取用于最佳对本发明进行阐述和说明，但并非要穷举本发明所公开的精确形式，可实现很多修改和变型，从而使得本领域技术人员能够最佳地利用本发明，本发明的范围要由所附权利要求来定义。
Claims (4)
1.一种低卡可食用水凝胶，其特征在于，其成分包括：0.5-50份圆苞洋车前子壳粉预混料、0.5-50份魔芋粉、0.5-2.5份卡拉胶、0.5-1份黄原胶、0.5-2份果胶、0.5-2份柠檬酸、0.5-50份谷朊粉、0.5-50份玉米变性淀粉、0.5-50份白芸豆粉混合，0.5-10份奇亚籽、0.1-1份赤藓糖醇、0.1-1份甜菊糖、0.1-1份罗汉果甜苷、0.1-1份木糖醇混合剂/调味剂和50-200份水；
其中，圆苞洋车前子壳粉预混料为圆苞洋车前子壳粉经过超微粉碎技术进行干粉粉碎和湿粉粉碎后混合得到。
2.根据权利要求1所述的水凝胶，其特征在于，圆苞洋车前子壳粉预混料的制备步骤为：
(a)取圆苞洋车前子壳粉，利用超微粉碎技术，采用干粉粉碎方式，研磨球粒径为5mm：3mm：1mm＝300：150：200，球料体积比为2：1，粉碎时间1h-2h，转速350r/min，获得微米级圆苞洋车前子壳粉，为一级分料；
(2)取圆苞洋车前子壳粉，利用超微粉碎技术，采用湿粉粉碎方式，研磨球粒径为0.6-0.8mm，球料体积比为7：3，粉碎时间1h-2h，转速1350r/min，工作温度为40-65℃，分散剂为水，获得纳米级加工圆苞洋车前子壳粉，为二级粉料，烘干后备用；
(3)将超微粉碎后的圆苞洋车前子壳粉原料的一级粉料与二级粉料以1：10-10：1的比例充分混合，得到圆苞洋车前子壳粉预混料。
3.一种制备权利要求1-2所述的低卡可食用的水凝胶的工艺方法，其特征在于，包括如下步骤：
(1)将0.5-50份新鲜圆苞洋车前子壳与0.5-50份魔芋粉、0.5-2.5份卡拉胶、0.5-1份黄原胶、0.5-2份果胶、0.5-2份柠檬酸、0.5-50份谷朊粉、0.5-50份玉米变性淀粉、0.5-50份白芸豆粉混合，机械搅拌均匀，加1-100份无菌水浸泡并不断缓慢搅拌直至其吸水膨胀，继续加以小火缓慢升温使之充分溶胀溶解，20min后呈颜色均一的混合凝胶状物质，静置备用；
(2)取0.1-1份赤藓糖醇、0.1-1份甜菊糖、0.1-1份罗汉果甜苷及0.1-1份木糖醇混合剂(调味剂)溶解于50-200份无菌水，微热搅拌得到混合溶液，将刚配置好的溶液以12：1的比例加入混合胶状物质并中火熬煮10min，持续搅拌并缓慢加入鸡蛋清或脱脂牛奶，充分混合后得到成型的凝胶液；
(3)取上步得到的凝胶液并缓慢倒入过滤器中，过滤掉熬煮过程中产生的泡沫和不溶物质，得到滤液，重复上述操作2-3次；
(4)自然冷却凝胶液20min，到70℃左右，加入5％-7％柠檬酸溶液，搅拌至混合均匀；
(5)杀菌杀毒：将冷却好的混合凝胶液采用巴氏杀菌法在85℃下灭菌5-10min；
(6)将半成品继续自然冷却到常温，包装即可得到成品。
4.根据权利要求3所述的工艺方法，其特征在于，圆苞洋车前子壳粉预混料的制备步骤为：
(a)取圆苞洋车前子壳粉，利用超微粉碎技术，采用干粉粉碎方式，研磨球粒径为5mm：3mm：1mm＝300：150：200，球料体积比为2：1，粉碎时间1h-2h，转速350r/min，获得微米级圆苞洋车前子壳粉，为一级分料；
(2)取圆苞洋车前子壳粉，利用超微粉碎技术，采用湿粉粉碎方式，研磨球粒径为0.6-0.8mm，球料体积比为7：3，粉碎时间1h-2h，转速1350r/min，工作温度为40-65℃，分散剂为水，获得纳米级加工圆苞洋车前子壳粉，为二级粉料，烘干后备用；
(3)将超微粉碎后的圆苞洋车前子壳粉原料的一级粉料与二级粉料以1：10-10：1的比例充分混合，得到圆苞洋车前子壳粉预混料。
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| CN113854578B (zh) * | 2021-07-27 | 2024-07-09 | 无锡百万遍科技有限公司 | 一种可食用的具有解酒功能的膳食纤维水凝胶及其生产工艺 |
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