CN113662137A - Slender black bean meal replacement powder and preparation method thereof - Google Patents

Slender black bean meal replacement powder and preparation method thereof Download PDF

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Publication number
CN113662137A
CN113662137A CN202111021349.XA CN202111021349A CN113662137A CN 113662137 A CN113662137 A CN 113662137A CN 202111021349 A CN202111021349 A CN 202111021349A CN 113662137 A CN113662137 A CN 113662137A
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parts
powder
slender
black
meal replacement
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CN202111021349.XA
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许混娥
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Hequ Wanjiafu Trading Co ltd
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Hequ Wanjiafu Trading Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A slender black bean meal replacement powder and a preparation method thereof belong to the technical field of food, and aim at providing a full-nutrient meal replacement powder mainly comprising slender black beans. The composition comprises the following components in parts by mass: 60-80 parts of slender kidney black bean powder, 2-5 parts of walnut powder, 5-8 parts of black sesame powder, 2-6 parts of peanut powder, 2-6 parts of oat powder, 3-6 parts of quinoa powder, 3-5 parts of protein peptide and 2-6 parts of xylitol. The invention takes the thin-waist black beans as the main component, and other auxiliary components are added to obtain the meal replacement powder with comprehensive nutrition, which not only can bring satiety, thereby reducing the intake of high-calorie food, achieving the purpose of controlling weight, but also can provide daily required nutrition and improve immunity.

Description

Slender black bean meal replacement powder and preparation method thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to slender black bean meal replacement powder and a preparation method thereof.
Background
Black soybean is black seed of soybean (Glycinemax (L.) merr) belonging to Leguminosae. The black bean has 36 percent of protein content, is easy to digest and has important significance for meeting the needs of human bodies on the protein; the fat content is 16 percent, the fat mainly contains unsaturated fatty acid, the absorption rate is up to 95 percent, and the fat-reducing health-care food not only meets the requirement of a human body on fat, but also has the function of reducing cholesterol in blood; the black bean contains rich vitamins, yolk, melanin, lecithin and other substances, wherein the content of B vitamins and vitamin E is high, and the black bean has the functions of nutrition and health care, and also contains rich trace elements, which are essential for keeping the body function complete, delaying the body aging, reducing the blood viscosity and meeting the requirements of the brain on trace substances.
The slender black beans serve as one of the black beans, and in Chinese national catering tea drink culture, the slender black beans occupy a unique position and folk adage: to prolong life, people eat black beans with slender waist every day.
The meal replacement powder is a single or comprehensive reconstituted powder product which is prepared by taking cereals, beans, potato food materials and the like as main materials and taking edible parts such as roots, stems, fruits and the like of other plants as auxiliary materials. It has the advantages of balanced nutrition, obvious effect, convenient eating, etc.
At present, the ingredients of the existing meal replacement powder can bring satiety by adding auxiliary materials with low calorie and easy swelling, so that the intake of high calorie food is reduced, and the purpose of controlling weight is achieved.
Disclosure of Invention
The invention aims to provide a full-nutrient meal replacement powder mainly prepared from thin-waist black beans, which can achieve the aim of replacing common meals and can provide required nutrition.
The invention adopts the following technical scheme:
the slender black bean meal replacement powder comprises the following components in parts by weight: 60-80 parts of slender kidney black bean powder, 2-5 parts of walnut powder, 5-8 parts of black sesame powder, 2-6 parts of peanut powder, 2-6 parts of oat powder, 3-6 parts of quinoa powder, 3-5 parts of protein peptide and 2-6 parts of xylitol.
Further, the slender black bean meal replacement powder comprises the following components in parts by weight: 70 parts of slender black bean powder, 4 parts of walnut powder, 6 parts of black sesame powder, 5 parts of peanut powder, 4 parts of oat powder, 5 parts of quinoa powder, 4 parts of protein peptide and 5 parts of xylitol.
A preparation method of slender black bean meal replacement powder comprises the following steps:
step one, cleaning: cleaning the screened thin-waist black soybean, the peeled walnut, the black sesame, the peanut kernel, the oat and the quinoa respectively;
secondly, drying, namely respectively putting the cleaned black beans with thin waists, peeled walnuts, black sesame seeds, peanut kernels, oats and quinoa into a drying oven, and drying;
thirdly, frying, namely frying the dried raw materials respectively;
fourthly, grinding, namely grinding the fried raw materials respectively to obtain powdery raw materials;
fifthly, mixing, namely weighing the components according to the proportion, stirring and mixing, then adding the protein peptide and the xylitol, and continuously stirring and uniformly mixing to obtain mixed powder;
sixthly, sterilizing, namely sterilizing the mixed powder obtained in the fifth step;
and step seven, packaging, namely, vacuum packaging the sterilized mixed powder.
Further, the number of times of the washing in the first step is 3 to 5 times.
Furthermore, the drying temperature in the second step is 60-80 ℃, and the drying time is 2-3 h.
Further, in the third step, the frying temperature is 200 ℃, and the frying time is 1-2 h.
Further, the milled powder in the fourth step has a particle size of 70 to 90 mesh.
Further, the stirring time in the fifth step is 20-30 min.
Further, the sterilization treatment in the sixth step is carried out in a vacuum sterile box, and the sterilization is carried out under the irradiation of ultraviolet lamp rays in a vacuum environment.
In the invention, the thin-waist black beans have the protein content of 36 percent, are easy to digest and have important significance for meeting the requirements of human bodies on the protein; the fat content is 16 percent, the fat mainly contains unsaturated fatty acid, the absorption rate is up to 95 percent, and the fat-reducing health-care food not only meets the requirement of a human body on fat, but also has the function of reducing cholesterol in blood; the black bean contains rich vitamins, yolk, melanin, lecithin and other substances, wherein the content of B vitamins and vitamin E is high, and the black bean has the functions of nutrition and health care, and also contains rich trace elements, which are essential for keeping the body function complete, delaying the body aging, reducing the blood viscosity and meeting the requirements of the brain on trace substances.
Walnut has rich nutritive value and is reputed as 'Wansui', 'Changshou' and 'health preserving treasure'. 86% of fat in walnut is unsaturated fatty acid, walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid. Every 50 g of walnut contains 3.6% of water and 7.2 g of protein, 31 g of fat and 9.2 g of carbohydrate.
The black sesame contains various essential amino acids for human body, and can accelerate the metabolism function of human body under the action of vitamin E and vitamin B1; iron and vitamin E contained in semen Sesami Niger are important components for preventing anemia, activating brain cell, and eliminating blood vessel cholesterol; most of the fat in the black sesame is unsaturated fatty acid, and has the effect of prolonging life.
The peanut has high nutritive value and contains rich fat and protein. According to the determination, the fat content in the peanuts is 44% -45%, the protein content is 24-36%, and the sugar content is about 20%. The peanuts also contain abundant vitamins B2.PP, A, D, E, calcium, iron and the like. And contains multiple vitamins such as thiamine, riboflavin, nicotinic acid, etc. The mineral content is also rich, especially contains essential amino acids, and has effects of promoting brain cell development and enhancing memory.
Oat contains abundant vitamin B, nicotinic acid, folic acid and pantothenic acid, especially vitamin E15 mg per 100 g oat flour. In addition, the oat flour also contains saponin (main component of Ginseng radix) which is absent in cereal grains. The amino acid composition of the protein is relatively comprehensive, the content of 8 amino acids necessary for human bodies is in the first position, and particularly the content of lysine is up to 0.68 g.
Chenopodium quinoa contains abundant amino acids, contains 9 essential amino acids necessary for human beings, also contains a plurality of non-essential amino acids, particularly enriches lysine which most crops do not have, contains abundant and high-content mineral elements, and a plurality of vitamins which are required by normal metabolism of human bodies, does not contain cholesterol and gluten, and has low levels of sugar content, fat content and calorie.
Protein peptides, proteins absorbed by the human body, are mainly absorbed in the form of small peptides. Small peptides are more readily absorbed and utilized by the body than amino acids. The absorption rate of the small peptide in human body is 26% higher than that of amino acid. The small peptide is directly utilized by human cells, blood and tissues after being absorbed by a human body, and the amino acid is utilized by the human cells and the blood tissues after being synthesized into the small peptide by the liver after being absorbed by the human body.
Xylitol does not need insulin to participate in metabolism in vivo, does not increase blood sugar value, and can eliminate three more (polydipsia, diuresis and polyphagia) of diabetics, so that the xylitol is a safe sweetening agent, a nutritional supplement and an auxiliary therapeutic agent for the diabetics.
The invention has the following beneficial effects:
the invention takes the thin-waist black beans as the main component, and other auxiliary components are added to obtain the meal replacement powder with comprehensive nutrition, which not only can bring satiety, thereby reducing the intake of high-calorie food, achieving the purpose of controlling weight, but also can provide daily required nutrition and improve immunity.
Drawings
FIG. 1 is a flow chart of the preparation method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described in conjunction with the embodiments of the present invention, and the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments, and all other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative efforts belong to the protection scope of the present invention.
Example 1
The slender black bean meal replacement powder comprises the following components in parts by weight: 60 parts of slender kidney black bean powder, 2 parts of walnut powder, 5 parts of black sesame powder, 2 parts of peanut powder, 2 parts of oat powder, 3 parts of quinoa powder, 3 parts of protein peptide and 2 parts of xylitol.
A preparation method of slender black bean meal replacement powder comprises the following steps:
step one, cleaning: cleaning the screened thin-waist black soybean, peeled walnut, black sesame, peanut kernel, oat and quinoa for 3 times respectively;
secondly, drying, namely respectively putting the cleaned black beans with thin waists, peeled walnuts, black sesame seeds, peanut kernels, oats and quinoa into a drying oven, and drying for 3 hours at the temperature of 60 ℃;
thirdly, frying, namely frying the dried raw materials for 1 hour at 200 ℃;
Fourthly, grinding, namely grinding the fried raw materials respectively to obtain 70-mesh powdery raw materials;
fifthly, mixing, namely weighing the components according to the proportion, stirring and mixing, then adding the protein peptide and the xylitol, and continuously stirring and uniformly mixing to obtain mixed powder;
sixthly, sterilizing, namely sterilizing the mixed powder obtained in the fifth step;
and step seven, packaging, namely, vacuum packaging the sterilized mixed powder.
Example 2
The slender black bean meal replacement powder comprises the following components in parts by weight: 70 parts of slender black bean powder, 4 parts of walnut powder, 6 parts of black sesame powder, 5 parts of peanut powder, 4 parts of oat powder, 5 parts of quinoa powder, 4 parts of protein peptide and 5 parts of xylitol.
A preparation method of slender black bean meal replacement powder comprises the following steps:
step one, cleaning: cleaning the screened thin-waist black soybean, peeled walnut, black sesame, peanut kernel, oat and quinoa for 3 times respectively;
secondly, drying, namely respectively putting the cleaned black beans with thin waists, peeled walnuts, black sesame seeds, peanut kernels, oats and quinoa into a drying oven, and drying for 2.5 hours at the temperature of 70 ℃;
thirdly, frying, namely frying the dried raw materials for 1 hour at 200 ℃;
Fourthly, grinding, namely grinding the fried raw materials respectively to obtain 80-mesh powdery raw materials;
fifthly, mixing, namely weighing the components according to the proportion, stirring and mixing, then adding the protein peptide and the xylitol, and continuously stirring and uniformly mixing to obtain mixed powder;
sixthly, sterilizing, namely sterilizing the mixed powder obtained in the fifth step;
and step seven, packaging, namely, vacuum packaging the sterilized mixed powder.
Example 3
The slender black bean meal replacement powder comprises the following components in parts by weight: 80 parts of slender kidney black bean powder, 5 parts of walnut powder, 8 parts of black sesame powder, 6 parts of peanut powder, 6 parts of oat powder, 6 parts of quinoa powder, 5 parts of protein peptide and 6 parts of xylitol.
A preparation method of slender black bean meal replacement powder comprises the following steps:
step one, cleaning: cleaning the screened thin-waist black soybean, peeled walnut, black sesame, peanut kernel, oat and quinoa for 3 times respectively;
secondly, drying, namely respectively putting the cleaned black beans with thin waists, peeled walnuts, black sesame seeds, peanut kernels, oats and quinoa into a drying oven, and drying for 2 hours at the temperature of 80 ℃;
thirdly, frying, namely frying the dried raw materials for 1 hour at 200 ℃;
Fourthly, grinding, namely grinding the fried raw materials respectively to obtain 90-mesh powdery raw materials;
fifthly, mixing, namely weighing the components according to the proportion, stirring and mixing, then adding the protein peptide and the xylitol, and continuously stirring and uniformly mixing to obtain mixed powder;
sixthly, sterilizing, namely sterilizing the mixed powder obtained in the fifth step;
and step seven, packaging, namely, vacuum packaging the sterilized mixed powder.

Claims (9)

1. The thin-waist black bean meal replacement powder is characterized in that: the composition comprises the following components in parts by mass: 60-80 parts of slender kidney black bean powder, 2-5 parts of walnut powder, 5-8 parts of black sesame powder, 2-6 parts of peanut powder, 2-6 parts of oat powder, 3-6 parts of quinoa powder, 3-5 parts of protein peptide and 2-6 parts of xylitol.
2. The slender black bean meal replacement powder according to claim 1, characterized in that: the composition comprises the following components in parts by mass: 70 parts of slender black bean powder, 4 parts of walnut powder, 6 parts of black sesame powder, 5 parts of peanut powder, 4 parts of oat powder, 5 parts of quinoa powder, 4 parts of protein peptide and 5 parts of xylitol.
3. The preparation method of the slender black bean meal replacement powder as claimed in claim 1 or 2, which is characterized by comprising the following steps: the method comprises the following steps:
step one, cleaning: cleaning the screened thin-waist black soybean, the peeled walnut, the black sesame, the peanut kernel, the oat and the quinoa respectively;
Secondly, drying, namely respectively putting the cleaned black beans with thin waists, peeled walnuts, black sesame seeds, peanut kernels, oats and quinoa into a drying oven, and drying;
thirdly, frying, namely frying the dried raw materials respectively;
fourthly, grinding, namely grinding the fried raw materials respectively to obtain powdery raw materials;
fifthly, mixing, namely weighing the components according to the proportion, stirring and mixing, then adding the protein peptide and the xylitol, and continuously stirring and uniformly mixing to obtain mixed powder;
sixthly, sterilizing, namely sterilizing the mixed powder obtained in the fifth step;
and step seven, packaging, namely, vacuum packaging the sterilized mixed powder.
4. The preparation method of the slender black bean meal replacement powder according to claim 3, characterized by comprising the following steps: the number of washing in the first step is 3-5.
5. The preparation method of the slender black bean meal replacement powder according to claim 3, characterized by comprising the following steps: in the second step, the drying temperature is 60-80 ℃, and the drying time is 2-3 h.
6. The preparation method of the slender black bean meal replacement powder according to claim 3, characterized by comprising the following steps: in the third step, the frying temperature is 200 ℃, and the frying time is 1-2 h.
7. The preparation method of the slender black bean meal replacement powder according to claim 3, characterized by comprising the following steps: the particle size of the milled powder in the fourth step is 70-90 mesh.
8. The preparation method of the slender black bean meal replacement powder according to claim 3, characterized by comprising the following steps: in the fifth step, the stirring time is 20-30 min.
9. The preparation method of the slender black bean meal replacement powder according to claim 3, characterized by comprising the following steps: and sixthly, putting the sterilized product into a vacuum sterile box, and sterilizing the product under the irradiation of ultraviolet lamp rays in a vacuum environment.
CN202111021349.XA 2021-09-01 2021-09-01 Slender black bean meal replacement powder and preparation method thereof Pending CN113662137A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115669925A (en) * 2022-10-25 2023-02-03 黑龙江孙斌鸿源农业开发集团有限责任公司 Selenium-rich nutritional powder produced from selenium-rich rice and preparation method thereof

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