CN113679054A - 一种大豆膳食纤维蛋白餐粉及其制备方法 - Google Patents
一种大豆膳食纤维蛋白餐粉及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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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
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种大豆膳食纤维蛋白餐粉及其制备方法,包括以下重量百分比的原料组分:30~55%大豆膳食纤维粉、30~55%抗性糊精、10~20%秋葵粉、4~12%玉米粉;所述的大豆膳食纤维粉是豆渣经过0.6~0.8Mpa、130~150℃高温瞬时蒸汽热处理、破壁研磨、脱水干燥获得的,所述的大豆膳食纤维的研磨细度为100~400目的研磨和干燥后获得。本发明膳食纤维蛋白粉中以大豆膳食纤维粉、抗性糊精、秋葵粉为主要原料,经过冷冻或低温处理的秋葵粉最大程度保留其营养成分,经过高温瞬时蒸汽热处理、破壁研磨处理获得的大豆纤维粉溶出率高,营养成分较高;本发明中纯天然植物提取,不添加色素,香精,防腐剂,适合所有人群食用。
Description
技术领域
本发明涉及膳食纤维加工技术领域,特别涉及一种大豆膳食纤维蛋白餐粉及其制备方法。
背景技术
随着生活水平的提高,人们的饮食习惯大都偏向食用精米细面,高热量、高脂肪食物的摄入也大大增加,而膳食纤维的摄入量相对减少,忽略了膳食营养的平衡。所以由于膳食纤维摄入量不足而引起的肥胖症、高血脂症、Ⅱ型糖尿病、癌症等慢性病呈快速上升趋势。
膳食纤维被世界卫生组织列为“第七营养素”,在预防现代一些慢性病方面具有突出作用。作为一种极重要的功能性食品基料,膳食纤维食品也将成为21世纪的主要食品。
我国是世界上种植大豆的主要国家,大豆的产量居世界第四位。黄豆蛋白质含量高达40%左右,最优质的可达50%左右,相当于与瘦猪肉的2倍多,鸡蛋的3倍。黄豆蛋白质的氨基酸的组成比较接近人体所需要的氨基酸,属于完全蛋白,其中赖氨基酸含量较多,每一百克黄豆中约含铁质35.8毫克,含磷418毫克,还含有维生素A、B1、B2、D、E等。
现代医学研究认为,黄豆不含胆固醇,并可以降低人体胆固醇,减少动脉硬化的发生,可预防心脏病,黄豆中还含有一种抑胰酶的物质,它对糖尿病有一定的疗效.因此,黄豆被营养学家推荐为防治冠心病,高血压动脉粥样硬化等疾病的理想保健品.黄豆中所含的软磷脂是大脑细胞组成的重要成分,常吃黄豆对增加和改善大脑技能有重要的功效。黄渣是生产豆奶或豆腐过程中的副产品,每年全球豆渣的产量都很大。大豆中50%的纤维,20%的蛋白质、10%的油脂残留在豆渣中。目前对豆渣的利用率较低,传统的利用方式是将豆渣作为动物饲料,直接喂养动物,豆渣中很多高营养价值的成分利用率很低。如何更好地利用黄豆渣成为我们急需研究和解决的问题。因此,利用黄豆渣生产黄豆渣膳食纤维粉对改善人们食品结构,提高人类健康水平,节约资源,增加企业收入具有非常重要的经济价值和现实意义。
发明内容
针对上述问题,本发明的目的在于提供一种大豆膳食纤维蛋白餐粉。
本发明采用以下技术方案得以实现:
一种大豆膳食纤维蛋白餐粉,包括以下重量百分比的原料组分:30~55%大豆膳食纤维粉、30~55%抗性糊精、10~20%秋葵粉、4~12%玉米粉;
所述的大豆膳食纤维粉是豆渣经过0.6~0.8Mpa、130~150℃高温瞬时蒸汽热处理、破壁研磨、脱水干燥获得的,所述的大豆膳食纤维的研磨细度为100~400目的研磨和干燥后获得的;
所述秋葵粉是将鲜秋葵经低温烘干或冷冻干燥处理后研磨粉碎获得,所述玉米粉、秋葵粉的粒径细度在100~400目。
进一步地,包括以下重量百分比的原料组分:35-45%大豆膳食纤维粉、35-45%抗性糊精、12~16%秋葵粉、4~8%玉米粉。
进一步地,所述大豆膳食纤维粉、玉米粉、秋葵粉的粒径细度在300目。
进一步地,还包括甜味剂,所述甜味剂为山梨糖醇、白砂糖、低聚果糖、木糖醇或三氯蔗糖中的一种或几种。
更进一步地,所述甜味剂选择三氯蔗糖,其含量不高于总含量的2%。
本发明的另一目的在于,提供一种如上述的大豆膳食纤维蛋白餐粉的制备方法,包括如下步骤:
1)大豆膳食纤维粉的制备:
①脱嗅杀菌:将大豆处理后的豆渣进行浸泡、水洗处理,使用蒸汽喷射器,于压力0.6~0.8MPa、温度130~150℃条件下,对豆渣浆进行蒸汽热处理20~40min,进行脱嗅杀菌,使脂肪氧化酶失活,减轻豆腥味;
②研磨:将脱嗅处理后的豆渣输送至破壁研磨机,进行研磨,将豆渣磨成微粒纤维浆,纤维浆中的颗粒为100~400目;
③喷雾干燥:研磨的微粒纤维浆经热风进行喷雾干燥,干燥后纤维粉随热风进入两级旋风分离器和一级布袋收集器,收集的膳食纤维粉,经两段流化床除湿冷却的产品温度低于30℃,获得大豆膳食纤维粉;
2)秋葵粉的制备:
①冷冻干燥:将鲜秋葵经除杂清洗后,对半剖开后,将秋葵置于-45~-25℃条件下冷冻干燥12~24小时;
②回软处理:将冷冻干燥后的秋葵置于室温条件下静置12-24h回软处理;
③粉碎、干燥:将回软后的秋葵进行粉碎处理,粉碎粒度在100~400目,粉碎后的秋葵粉再经干燥处理获得秋葵粉;
将以上得到的大豆膳食纤维、秋葵粉与余下原料按配方称重,混匀即得。
进一步地,步骤1)的喷雾干燥中,进风温度:170~190℃,排风温度:90~100℃。
进一步地,步骤2)中回软处理条件:温度为15~20℃、湿度为80~85%的环境中,静置回软20~24h。
本发明的技术效果在于:
秋葵含有蛋白质、脂肪、碳水化合物及丰富的维他命A和B群、钙、磷、铁等,以及含有锌和硒等微量元素,对增强人体免疫力有一定帮助。主要有利咽、通淋、下乳、调经等功效。还可治疗咽喉肿痛、小便淋涩、预防糖尿病、保护胃黏膜。
本发明大豆膳食纤维蛋白餐粉中以大豆膳食纤维粉、抗性糊精、秋葵粉为主要原料,经过冷冻或低温处理的秋葵粉最大程度保留其营养成分,经过高温瞬时蒸汽热处理、破壁研磨处理获得的大豆纤维粉溶出率高,营养成分较高;本发明中纯天然植物提取,不添加色素,香精,防腐剂,适合所有人群食用。
1.减肥瘦身;
热量较低,有明显饱腹感,在饭前食用,这样就可以减少再摄入过多的高油高脂的食物。同时,产品里含有的膳食纤维有助于肠道内的脂肪排出,从而减少腹部脂肪的堆积,达到减肥瘦身的作用。
2.预防糖尿病,降低血糖;
在小肠延缓抑制糖类吸收和消化,改善末梢组织对胰岛素的敏感性。改变肠道内消化酶抑制类吸收,达到降低血糖的目的。
3.降血脂,防乳癌;
可以明显降低血胆固醇、脉粥样硬化、中性脂肪浓度和体内的脂肪量,同时吸附胆汁酸,脂肪等,让吸收率下降。
4.润肠通便,防止便秘;
产品里面的抗性糊精不被吸收,反被人体肠道中的有益微生物利用,刺激益生菌生长繁殖,抑制肠道有害生物,为人体提供有益的调节物质,提高免疫系统和肠道动能。遇水膨胀,增加粪便体积,促进肠道蠕动,预防便秘、痔疮等疾病。
5.预防直肠癌;
直肠癌的产生有一部分原因是粪便在体内时间过长,导致大量细菌的产生,生成多种有毒物质。吃大豆膳食纤维蛋白餐粉,可以促进排便,减少粪便在大肠内的堆积,从而达到保护大肠的作用。
具体实施方式
以下对本发明的具体实施方式进行详细说明。应当理解的是,此处所描述的具体实施方式仅用于说明和解释本发明,并不用于限制本发明。
以生产葡萄干为例,所述葡萄干选择新疆绿葡萄干;以下方法中水道冲洗使用的是中国专利CN 201920020482.5一种果蔬干制品加工清洗用水道冲洗设备。
(一)大豆膳食纤维蛋白餐粉的制备方法
1)大豆膳食纤维粉的制备:
①脱嗅杀菌:将大豆处理后的豆渣进行浸泡、水洗处理,使用蒸汽喷射器,于压力0.8MPa、温度145℃条件下,对豆渣浆进行蒸汽热处理30min,进行脱嗅杀菌,使脂肪氧化酶失活,减轻豆腥味;
②研磨:将脱嗅处理后的豆渣输送至破壁研磨机,进行研磨,将豆渣磨成微粒纤维浆,纤维浆中的颗粒为300目;
③喷雾干燥:研磨的微粒纤维浆经热风进行喷雾干燥,进风温度:170~190℃,排风温度:90~100℃;干燥后纤维粉随热风进入两级旋风分离器和一级布袋收集器,收集的膳食纤维粉,经两段流化床除湿冷却的产品温度低于30℃,获得大豆膳食纤维粉;
2)秋葵粉的制备:
①冷冻干燥:将鲜秋葵经除杂清洗后,对半剖开后,将秋葵置于-45~-25℃条件下冷冻干燥24小时;
②回软处理:将冷冻干燥后的秋葵置于温度为20℃、湿度为80%的环境中,静置24h回软处理;
③粉碎、干燥:将回软后的秋葵进行粉碎处理,粉碎粒度在300目,粉碎后的秋葵粉再经干燥处理获得秋葵粉;
将以上得到的大豆膳食纤维、秋葵粉与余下原料按配方称重,混匀即得。
(二)大豆膳食纤维蛋白餐粉原料配比
按照(一)中制备方法,参考表1原料重量份配比分别制备获得相应的大豆膳食纤维蛋白餐粉。
表1原料重量份配比
实施例1 | 实施例2 | 实施例3 | 对照组1 | |
大豆膳食纤维粉/g | 40 | 40 | 40 | 40 |
抗性糊精/g | 40 | 0 | 40 | 0 |
秋葵粉/g | 16 | 16 | 0 | 0 |
玉米粉/g | 4 | 4 | 4 | 4 |
(三)检测结果
对实施例1、2、3与对照组1所制得的大豆膳食纤维蛋白餐粉的营养成分进行检测,检测结果如表2。
表2营养成分
实施例1 | 实施例2 | 实施例3 | 对照组1 | |
膳食纤维 | 78.5 | 72.4 | 68.8 | 62.5 |
蛋白质 | 30.8 | 28.4 | 23.6 | 20.6 |
芽孢杆菌cfu/g | 未检出 | 未检出 | 未检出 | 未检出 |
霉菌cfu/g | 未检出 | 未检出 | 未检出 | 未检出 |
(四)大豆膳食纤维粉的检测
对(一)中制备的大豆膳食纤维粉的营养成分进行检测,见下表3。
由上表可知,采用本申请工艺方法即可杀灭原料中的微生物,增加膳食纤维的速溶性,去除异味,得到营养成分较高的大豆膳食纤维粉。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是本发明的原理,在不脱离本发明精神和范围的前提下本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明的范围内。本发明要求的保护范围由所附的权利要求书及其等同物界定。
Claims (8)
1.一种大豆膳食纤维蛋白餐粉,其特征在于,包括以下重量百分比的原料组分:30~55%大豆膳食纤维粉、30~55%抗性糊精、10~20%秋葵粉、4~12%玉米粉;
所述的大豆膳食纤维粉是豆渣经过0.6~0.8Mpa、130~150℃高温瞬时蒸汽热处理、破壁研磨、脱水干燥获得的,所述的大豆膳食纤维的研磨细度为100~400目的研磨和干燥后获得的;
所述秋葵粉是将鲜秋葵经低温烘干或冷冻干燥处理后研磨粉碎获得,所述玉米粉、秋葵粉的粒径细度在100~400目。
2.根据权利要求1所述的大豆膳食纤维蛋白餐粉,其特征在于,包括以下重量百分比的原料组分:35-45%大豆膳食纤维粉、35-45%抗性糊精、12~16%秋葵粉、4~8%玉米粉。
3.根据权利要求1所述的大豆膳食纤维蛋白餐粉,其特征在于,所述大豆膳食纤维粉、玉米粉、秋葵粉的粒径细度在300目。
4.根据权利要求1所述的大豆膳食纤维蛋白餐粉,其特征在于,还包括甜味剂,所述甜味剂为山梨糖醇、白砂糖、低聚果糖、木糖醇或三氯蔗糖中的一种或几种。
5.根据权利要求4所述的大豆膳食纤维蛋白餐粉,其特征在于,所述甜味剂选择三氯蔗糖,其含量不高于总含量的2%。
6.一种如权利要求1-5任一所述的大豆膳食纤维蛋白餐粉的制备方法,其特征在于,包括如下步骤:
1)大豆膳食纤维粉的制备:
①脱嗅杀菌:将大豆处理后的豆渣进行浸泡、水洗处理,使用蒸汽喷射器,于压力0.6~0.8MPa、温度130~150℃条件下,对豆渣浆进行蒸汽热处理20~40min,进行脱嗅杀菌,使脂肪氧化酶失活,减轻豆腥味;
②研磨:将脱嗅处理后的豆渣输送至破壁研磨机,进行研磨,将豆渣磨成微粒纤维浆,纤维浆中的颗粒为100~400目;
③喷雾干燥:研磨的微粒纤维浆经热风进行喷雾干燥,干燥后纤维粉随热风进入两级旋风分离器和一级布袋收集器,收集的膳食纤维粉,经两段流化床除湿冷却的产品温度低于30℃,获得大豆膳食纤维粉;
2)秋葵粉的制备:
①冷冻干燥:将鲜秋葵经除杂清洗后,对半剖开后,将秋葵置于-45~-25℃条件下冷冻干燥12~24小时;
②回软处理:将冷冻干燥后的秋葵置于室温条件下静置12-24h回软处理;
③粉碎、干燥:将回软后的秋葵进行粉碎处理,粉碎粒度在100~400目,粉碎后的秋葵粉再经干燥处理获得秋葵粉;
3)将以上得到的大豆膳食纤维、秋葵粉与余下原料按配方称重,混匀即得。
7.根据权利要求6所述的一种大豆膳食纤维蛋白餐粉的制备方法,其特征在于,步骤1)的喷雾干燥中,进风温度:170~190℃,排风温度:90~100℃。
8.根据权利要求6所述的一种大豆膳食纤维蛋白餐粉的制备方法,其特征在于,步骤2)中回软处理条件:温度为15~20℃、湿度为80~85%的环境中,静置回软20~24h。
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