CN114009677A - 一种富含抗性淀粉的高蛋白代餐粉及其制备方法 - Google Patents
一种富含抗性淀粉的高蛋白代餐粉及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种富含抗性淀粉的高蛋白代餐粉,按照重量份数计,包含以下原料:红豆粉13~15份,黑豆粉13~15份,红枣粉8~10份,核桃粉8~10份,板栗粉5~7份,芋头抗性淀粉5~7份,蛋清蛋白粉5~7份,黄精粉3~5份,黄芪粉3~5份,石斛粉3~5份,玫瑰花瓣粉3~5份、西洋参粉3~5份,扁豆粉2~3份,芡实粉2~4份。本发明以芋头淀粉为原材料制备抗性淀粉,具有制备简单、廉价易得等优点,具有乳化稳定性,无食品添加剂,绿色健康。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种富含抗性淀粉的高蛋白代餐粉及其制备方法。
背景技术
代餐粉的原料来源于谷薯类、豆类、果蔬类等食材,是由一种或几种混合制备而成的冲调产品,具有“两高一低”的特点,即高饱腹感、高膳食纤维、低热量。随着生活水平的提高及人们对健康饮食的重视,代餐粉受到越来越多消费者的青睐。
抗性淀粉(Resistant starch)是一种不被人体小肠消化吸收的一类淀粉,又被称之为抗消化淀粉。根据抗消化性的不同,可将其分为五类:物理包埋淀粉(RS1)、生淀粉颗粒(RS2)、老化淀粉(RS3)、化学改性淀粉(RS4)、淀粉-脂质复合物(RS5)。有研究表明,抗性淀粉含量高的食物可以增加矿物质吸收、预防结肠癌。
中国申请201910129169.X、申请公布号CN 109820193 A公开了一种富含抗性淀粉的减肥代餐粉、代餐饼干及其制备方法,该代餐粉包括以下比重的组分:黄豆粉15-25份、乳清蛋白粉15-25份、抗性淀粉20-30份、魔芋粉10-15份、黑米粉10-15份、黑豆粉10-15份、黑枣粉10-15份、大麦苗粉20-30份、柳橙粉10-15份、山药多糖3-5份、水溶性茯苓多糖1-5份。其中,黄豆粉、黑豆粉、黑米粉是经过膨化后粉碎而成,大麦苗粉经热风干燥粉碎得到,柳橙粉经冻干粉碎得到,该申请中五谷粉经过膨化,不仅操作繁琐且原料易在膨化过程中受到重金属污染。中国申请202110335154.6、申请公布号CN 113040377 A公布了一种紫薯营养代餐粉及其制备工艺,其包括以下组分:紫薯全粉、桑葚粉、营养复合粉以及食品添加剂,将各组分混合糊化、冷冻干燥、粉碎即得代餐粉。但是该申请一是制备过程需要冷冻干燥,单次处理量有限、生产成本高;二是在制备过程中使用了食品添加剂以达到增稠、乳化的作用。
现有技术中代餐粉中常添加增稠剂、乳化剂等食品添加剂,以此来达到产品浓稠的感官印象及乳化稳定性,但是这些增稠剂食用太多,对人体会有一定影响,不符合天然、绿色、健康的理念。并且,目前代餐粉多由谷物或粗粮的粉末调配而成,五谷中的淀粉占据了相当一部分的比例,因此具有较高的GI值,限制了血糖调节水平有限的中老年人、减肥人士的消费。因此,目前亟需一种对人体更有益,绿色、健康、环保,天然,并且适合各类人士的代餐粉。
发明内容
本发明针对上述技术问题,发明一种富含抗性淀粉的高蛋白代餐粉及其制备方法,以芋头淀粉为生产抗性淀粉的原料,经过糊化、酶解、冷藏处理得到芋头抗消化淀粉,可利用其乳化特性代替乳化剂,减少食品添加剂的使用;芋头抗性淀粉添加到代餐粉中可以减少餐后血糖波动,有益于肠道益生菌增殖、促进肠道健康。
为实现上述目的,本发明提供的技术方案如下:
一种富含抗性淀粉的高蛋白代餐粉,按照重量份数计,包含以下原料:红豆粉13~15份,黑豆粉13~15份,红枣粉8~10份,核桃粉8~10份,板栗粉5~7份,芋头抗性淀粉5~7份,蛋清蛋白粉5~7份,黄精粉3~5份,黄芪粉3~5份,石斛粉3~5份,玫瑰花瓣粉3~5份、西洋参粉3~5份,扁豆粉2~3份,芡实粉2~4份。
优选的是,所述的红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉的制备方法为:
(a)挑选颗粒饱满、完整、无明显烂斑、霉斑的红豆、黑豆、红枣、核桃、板栗、黄精、黄芪、石斛、玫瑰花瓣、西洋参、扁豆、芡实;
(b)清洗与熟制:将步骤(a)中称取所得原料各自用水清洗干净、沥干后平铺于烤盘中,170~190℃焙烤20~30min;
(c)粉碎过筛:取出焙烤的原料,晾凉,分别粉碎、过60目筛,收集各原料粉末,即得红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉。
优选的是,所述的蛋清蛋白,由以下方法制备得到:
(d)过滤:利用筛网将咸鸭蛋蛋清过滤以除去不溶物;
(e)稀释:将纯净水加入到步骤(d)过滤后的蛋清液中,搅拌均匀,得蛋清稀释液;
(f)超滤脱盐:将步骤(e)中所得蛋清稀释液通过超滤处理以除去盐分;
(h)喷雾干燥:将步骤(f)中超滤处理后所得蛋清进行喷雾干燥,得到蛋白粉。
优选的是,步骤(d)中所用筛网为60目筛。
优选的是,所述步骤(e)中蛋清与纯净水的稀释体积比为1:2~1:4。
优选的是,所述步骤(f)中采用的超滤处理的超滤膜分子截留量为30kDa,压力为0.3~0.4MPa,温度40~45℃;
优选的是,所述步骤(h)中所述喷雾干燥进风口温度为170~180℃,喷雾流量4.0~5.0mL/min。
优选的是,所述的芋头抗性淀粉,由以下操作制备所得:
(i)淀粉水溶液配制:称取芋头淀粉,加蒸馏水配置成质量浓度为30%的淀粉溶液;
(j)糊化:85℃条件下水浴糊化30min;
(k)酶解:按照30U/g的比例加入α-耐高温淀粉酶,水浴酶解15min;
(l)灭酶:用盐酸调节溶液pH至3.0,100℃灭酶;
(m)冷藏处理:淀粉溶液置于4℃冰箱冷藏处理;
(n)冷冻干燥:-80℃冰箱预冻;
(o)粉碎:粉碎后过60目筛即得抗性淀粉。
优选的是,所述步骤(k)中酶解温度为80~85℃。
优选的是,所述步骤(l)中所盐酸为1mol/L。
如上所述一种富含抗性淀粉的高蛋白代餐粉,按照重量份数计,称取原料:红豆粉13~15份,黑豆粉13~15份,红枣粉8~10份,核桃粉8~10份,板栗粉5~7份,芋头抗性淀粉5~7份,蛋清蛋白粉5~7份,黄精粉3~5份,黄芪粉3~5份,石斛粉3~5份,玫瑰花瓣粉3~5份、西洋参粉3~5份,扁豆粉2~3份,芡实粉2~4份;将各原料混匀,即得;产品按照25g/袋的规格对代餐粉进行分装。
与现有技术相比,本发明具有如下有益效果:
本发明以芋头淀粉为原材料制备抗性淀粉,具有制备简单、廉价易得等优点,具有乳化稳定性,无食品添加剂,绿色健康;所用蛋白质来源为副产物海鸭蛋蛋清,经过进一步脱盐处理及干燥得到蛋白粉,有效提高副产物利用率、节约成本;本发明原材料添加黄精、黄芪、芡实、西洋参、石斛、玫瑰等药食同源性原材,具有抗氧化、益于健康。
附图说明
图1是酶用量与抗性淀粉含量关系。
图2是酶解时间与抗性淀粉含量关系。
图3是葡萄糖标准曲线。
图4是直链淀粉标准曲线。
图5是芋头抗性淀粉热力学测定曲线。
图6是芋头原淀粉、抗性淀粉体外消化特征曲线。
具体实施方式
下面结合附图具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。实施例中采用的原料、试剂若无特殊说明,皆为市售所得。
实施例1
红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉的制备方法为:
(a)挑选颗粒饱满、完整、无明显烂斑、霉斑的红豆、黑豆、红枣、核桃、板栗、黄精、黄芪、石斛、玫瑰花瓣、西洋参、扁豆、芡实;
(b)清洗与熟制:将步骤(a)中称取所得原料各自用水清洗干净、沥干后平铺于烤盘中,180℃焙烤25min;
(c)粉碎过筛:取出焙烤的原料,晾凉,分别粉碎、过60目筛,收集各原料粉末,即得红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉,备用。
蛋清蛋白,由以下方法制备得到:
(d)过滤:利用60目筛网将咸鸭蛋蛋清过滤以除去不溶物;
(e)稀释:按照蛋清与纯净水体积比为1:3,将纯净水加入到步骤(d)过滤后的蛋清液中,搅拌均匀,得蛋清稀释液;
(f)超滤脱盐:将步骤(e)中所得蛋清稀释液通过超滤处理以除去盐分,超滤膜分子截留量为30kDa,压力为0.3~0.4MPa,温度40~45℃;
(h)喷雾干燥:将步骤(f)中超滤处理后所得蛋清进行喷雾干燥,喷雾干燥进风口温度为170~180℃,喷雾流量4.0~5.0mL/min,得到蛋白粉,备用。
芋头抗性淀粉,由以下操作制备所得:
(i)淀粉水溶液配制:称取芋头淀粉,加蒸馏水配置成质量浓度为30%的淀粉溶液;
(j)糊化:85℃条件下水浴糊化30min;
(k)酶解:按照30U/g的比例加入α-耐高温淀粉酶,80~85℃水浴酶解15min;
(l)灭酶:用浓度为1mol/L的盐酸调节溶液pH至3.0,100℃灭酶;
(m)冷藏处理:淀粉溶液置于4℃冰箱冷藏处理;
(n)冷冻干燥:-80℃冰箱预冻;
(o)粉碎:粉碎后过60目筛即得抗性淀粉,备用。
一种富含抗性淀粉的高蛋白代餐粉,以g为单位,称取上述备用的各原料:红豆粉15g,黑豆粉15g,红枣粉10g,核桃粉10g,板栗粉7g,芋头抗性淀粉7g,蛋清蛋白粉7g,黄精粉5g,黄芪粉5g,石斛粉5g,玫瑰花瓣粉5g、西洋参粉5g,扁豆粉3g,芡实粉4g;将各原料混匀,即得;产品按照25g/袋的规格对代餐粉进行分装。
实施例2
红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉的制备方法为:
(a)挑选颗粒饱满、完整、无明显烂斑、霉斑的红豆、黑豆、红枣、核桃、板栗、黄精、黄芪、石斛、玫瑰花瓣、西洋参、扁豆、芡实;
(b)清洗与熟制:将步骤(a)中称取所得原料各自用水清洗干净、沥干后平铺于烤盘中,170℃焙烤30min;
(c)粉碎过筛:取出焙烤的原料,晾凉,分别粉碎、过60目筛,收集各原料粉末,即得红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉,备用。
蛋清蛋白,由以下方法制备得到:
(d)过滤:利用60目筛网将咸鸭蛋蛋清过滤以除去不溶物;
(e)稀释:按照蛋清与纯净水体积比为1:2,将纯净水加入到步骤(d)过滤后的蛋清液中,搅拌均匀,得蛋清稀释液;
(f)超滤脱盐:将步骤(e)中所得蛋清稀释液通过超滤处理以除去盐分,超滤膜分子截留量为30kDa,压力为0.3~0.4MPa,温度40~45℃;
(h)喷雾干燥:将步骤(f)中超滤处理后所得蛋清进行喷雾干燥,喷雾干燥进风口温度为170~180℃,喷雾流量4.0~5.0mL/min,得到蛋白粉,备用。
芋头抗性淀粉,由以下操作制备所得:
(i)淀粉水溶液配制:称取芋头淀粉,加蒸馏水配置成质量浓度为30%的淀粉溶液;
(j)糊化:85℃条件下水浴糊化30min;
(k)酶解:按照30U/g的比例加入α-耐高温淀粉酶,80~85℃水浴酶解15min;
(l)灭酶:用浓度为1mol/L的盐酸调节溶液pH至3.0,100℃灭酶;
(m)冷藏处理:淀粉溶液置于4℃冰箱冷藏处理;
(n)冷冻干燥:-80℃冰箱预冻;
(o)粉碎:粉碎后过60目筛即得抗性淀粉,备用。
一种富含抗性淀粉的高蛋白代餐粉,以kg为单位,称取上述备用的各原料:红豆粉13kg,黑豆粉13kg,红枣粉8kg,核桃粉8kg,板栗粉5kg,芋头抗性淀粉5kg,蛋清蛋白粉5kg,黄精粉3kg,黄芪粉3kg,石斛粉3kg,玫瑰花瓣粉3kg、西洋参粉3kg,扁豆粉2kg,芡实粉2kg;将各原料混匀,即得;产品按照25g/袋的规格对代餐粉进行分装。
实施例3
红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉的制备方法为:
(a)挑选颗粒饱满、完整、无明显烂斑、霉斑的红豆、黑豆、红枣、核桃、板栗、黄精、黄芪、石斛、玫瑰花瓣、西洋参、扁豆、芡实;
(b)清洗与熟制:将步骤(a)中称取所得原料各自用水清洗干净、沥干后平铺于烤盘中,190℃焙烤20min;
(c)粉碎过筛:取出焙烤的原料,晾凉,分别粉碎、过60目筛,收集各原料粉末,即得红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉,备用。
蛋清蛋白,由以下方法制备得到:
(d)过滤:利用60目筛网将咸鸭蛋蛋清过滤以除去不溶物;
(e)稀释:按照蛋清与纯净水体积比为1:4,将纯净水加入到步骤(d)过滤后的蛋清液中,搅拌均匀,得蛋清稀释液;
(f)超滤脱盐:将步骤(e)中所得蛋清稀释液通过超滤处理以除去盐分,超滤膜分子截留量为30kDa,压力为0.3~0.4MPa,温度40~45℃;
(h)喷雾干燥:将步骤(f)中超滤处理后所得蛋清进行喷雾干燥,喷雾干燥进风口温度为170~180℃,喷雾流量4.0~5.0mL/min,得到蛋白粉,备用。
芋头抗性淀粉,由以下操作制备所得:
(i)淀粉水溶液配制:称取芋头淀粉,加蒸馏水配置成质量浓度为30%的淀粉溶液;
(j)糊化:85℃条件下水浴糊化30min;
(k)酶解:按照30U/g的比例加入α-耐高温淀粉酶,80~85℃水浴酶解15min;
(l)灭酶:用浓度为1mol/L的盐酸调节溶液pH至3.0,100℃灭酶;
(m)冷藏处理:淀粉溶液置于4℃冰箱冷藏处理;
(n)冷冻干燥:-80℃冰箱预冻;
(o)粉碎:粉碎后过60目筛即得抗性淀粉,备用。
一种富含抗性淀粉的高蛋白代餐粉,以kg为单位,称取上述备用的各原料:红豆粉12kg,黑豆粉14kg,红枣粉9kg,核桃粉9kg,板栗粉6kg,芋头抗性淀粉6kg,蛋清蛋白粉6kg,黄精粉4kg,黄芪粉4kg,石斛粉4kg,玫瑰花瓣粉4kg、西洋参粉4kg,扁豆粉2kg,芡实粉3kg;将各原料混匀,即得;产品按照25g/袋的规格对代餐粉进行分装。
一、各抗性淀粉样品制备
1.耐高温α-淀粉酶添加量确定
用本发明制备所得芋头粉配制成质量分数为30%的芋头淀粉水溶液4份,85℃水浴糊化0.5h,向4份糊化后的淀粉溶液中分别加入10、30、50、90U/g的耐高温α-淀粉酶,80℃水浴酶解0.5h,灭酶、冷藏处理后鼓风干燥、粉碎即得抗性淀粉。测定不同条件下抗性淀粉含量及抗性淀粉热稳定性,结果如图1所示:由曲线变化可知,随着耐高温α-淀粉酶用量增加,抗性淀粉含量及热稳定性呈现先增加后减小、最终趋于稳定的趋势。当耐高温α-淀粉酶用量为30U/g时,抗性淀粉含量及热稳定性有最大值,故确定耐高温α-淀粉酶用量为30U/g。
2.酶解时间的确定
用本发明制备所得芋头粉配制成质量分数为30%的芋头淀粉水溶液4份,85℃水浴糊化0.5h,向4份糊化后的淀粉溶液中分别加入30U/g的耐高温α-淀粉酶,80℃水浴酶解0、5、10、15、20、30、60min,灭酶、冷藏处理后鼓风干燥、粉碎即得抗性淀粉。测定不同条件下抗性淀粉含量及抗性淀粉热稳定性;结果如图2所示:随着酶解时间的延长,抗性淀粉含量及其热稳定性呈现先增加后减小的趋势,当酶解时间为10min时,抗性淀粉热稳定性达到最大值,但抗性淀粉含量未达到最大值,因此,选择酶解时间为15min。
二、抗性淀粉表征
3.抗性淀粉含量的测定
(1)标准曲线绘制:分别移取0.1mg/mL的葡萄糖标准溶液0~0.8mL(体积梯度为0.1mL)于洁净试管中,各管补加蒸馏水至1.0mL,分别加入酚酶试剂3.0mL,50℃水浴20min,测定其在510nm处的吸光值;
(2)本发明抗性淀粉含量测定:上述“1”、“2”所得的各样品经过前处理后,按照标准曲线的绘制操作,按下式计算抗性淀粉含量:
其中,c表示根据葡萄糖标准曲线计算所得样品溶液中还原糖浓度;M表示所称取的样品质量;
结果如图3所示,葡萄糖标准曲线经拟合后,线性方程为y=15.282x+0.0135,R2=0.9995,葡萄糖浓度在0.02~0.08mg/mL范围内线性关系良好。将本发明抗性淀粉的吸光值代入,得到其抗性淀粉含量为10.58%。
4.抗性淀粉热稳定性测定
准确称量0.1g本发明抗性淀粉,加入2.5mL蒸馏水,混匀,100℃水浴20min,参照“3”测定样品中抗性淀粉含量,计算公式如下:
其中,R0表示初始抗性淀粉含量,mg;R1表示100℃水浴20min后的抗性淀粉含量,mg;
结果:代入标准曲线得到其热稳定性为13.01%。
5.直链淀粉含量测定
(1)标准曲线绘制:用0.5mol/L的氢氧化钠溶液配制得到1mg/mL的直链淀粉、支链淀粉标准液,分别取直链淀粉各标准液0.2、0.3、0.4、0.5、0.6、0.7、0.8mL于容量瓶中,再向各容量瓶中加入支链淀粉标准液至2.5mL。各容量瓶补加20mL蒸馏水,调节pH至3.0~3.5,加入0.5mL碘试剂,混匀,定容至50mL,测定其620nm处吸光值。
(2)供试品溶液测定:准确称取一定量上述“1”、“2”备用的抗性淀粉样品,参照上述步骤(1)中标准曲线绘制步骤测定其620nm处测定其吸光值。结果:得到标准曲线如图4所示,经过拟合得到线性方程为y=72.982x-0.1134,R2=0.9964,说明直连淀粉在0.004~0.018mg/mL浓度范围内线性关系良好。将供试品溶液吸光值代入标准曲线,得到其直链淀粉含量为14.83%。
6.抗性淀粉热力学测定
准确称取5.0mg抗性淀粉于坩埚内,加水混匀,制成25%的淀粉水溶液,于室温下平衡1.0h,扫描范围:-25~160℃;测定程序:升温速率:10K/min;降温速率:5K/min。结果如图5所示:DSC曲线中第一个峰代表淀粉与水溶液的融化峰。原淀粉经过耐高温α-淀粉酶酶解后,抗性淀粉含量有所增加,其糊化起始温度、峰值温度、焓值随着抗性淀粉含量增加而增加。图5热力学分析结果如表1所示:
表1芋头抗性淀粉热力学分析
注表1中:原淀粉为未经处理的市售芋头淀粉;耐高温α-淀粉酶解为本发明利用α-淀粉酶所制备的抗性淀粉。
三、抗性淀粉体外消化特性
(1)标准曲线绘制:称取干燥至恒重的葡萄糖标准品,加蒸馏水定容,配制成0.1mg/mL的葡萄糖标准液,分别移取0~1.2mL(体积梯度为0.2mL)的标准液于试管中,补加蒸馏水至2.0mL。每只试管加入DNS显色液1.5mL,摇匀,100℃显色5min,冷却,定容至25mL,于540nm处测定吸光值;
(2)体外消化特性测定:取上述“1”、“2”备用样品各500mg于试管中,加缓冲溶液20mL,摇匀、充分溶解,加入胰蛋白酶、糖化酶10mL,置于37℃摇床,每隔30min测定其上清液中还原糖含量。
其中:淀粉消化率=样液中还原糖释放量x0.9/淀粉干基重量x100%
结果如图6所示:由消化曲线可知,未经酶解处理的芋头原淀粉的体外消化率及葡萄糖释放量远高于芋头抗性淀粉,说明经过酶解处理得到的抗性淀粉具有消化缓慢、抗消化的特性。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (10)
1.一种富含抗性淀粉的高蛋白代餐粉,其特征在于,按照重量份数计,包含以下原料:红豆粉13~15份,黑豆粉13~15份,红枣粉8~10份,核桃粉8~10份,板栗粉5~7份,芋头抗性淀粉5~7份,蛋清蛋白粉5~7份,黄精粉3~5份,黄芪粉3~5份,石斛粉3~5份,玫瑰花瓣粉3~5份、西洋参粉3~5份,扁豆粉2~3份,芡实粉2~4份。
2.根据权利要求1所述的高蛋白代餐粉,其特征在于,所述的红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉的制备方法为:
(a)挑选颗粒饱满、完整、无明显烂斑、霉斑的红豆、黑豆、红枣、核桃、板栗、黄精、黄芪、石斛、玫瑰花瓣、西洋参、扁豆、芡实;
(b)清洗与熟制:将步骤(a)中称取所得原料各自用水清洗干净、沥干后平铺于烤盘中,170~190℃焙烤20~30min;
(c)粉碎过筛:取出焙烤的原料,晾凉,分别粉碎、过60目筛,收集各原料粉末,即得红豆粉、黑豆粉、红枣粉、核桃粉、板栗粉、黄精粉、黄芪粉、石斛粉、玫瑰花瓣粉、西洋参粉、扁豆粉、芡实粉。
3.根据权利要求1所述的高蛋白代餐粉,其特征在于,所述的蛋清蛋白,由以下方法制备得到:
(d)过滤:利用筛网将鸭蛋蛋清过滤以除去不溶物;
(e)稀释:将水加入到步骤(d)过滤后的蛋清液中,搅拌均匀,得蛋清稀释液;
(f)超滤脱盐:将步骤(e)中所得蛋清稀释液通过超滤处理;
(h)喷雾干燥:将步骤(f)中超滤处理后所得蛋清进行干燥,得到蛋白粉。
4.根据权利要求3所述的高蛋白代餐粉,其特征在于:步骤(d)中所用筛网为60目筛。
5.根据权利要求3所述的高蛋白代餐粉,其特征在于:所述步骤(e)中蛋清与水的稀释体积比为1:2~1:4。
6.根据权利要求3所述的高蛋白代餐粉,其特征在于:所述步骤(f)中采用的超滤处理的超滤膜分子截留量为30kDa,压力为0.3~0.4MPa,温度40~45℃。
7.根据权利要求3所述的高蛋白代餐粉,其特征在于:所述步骤(h)中所述干燥进风口温度为170~180℃,喷雾流量4.0~5.0mL/min。
8.根据权利要求1所述的高蛋白代餐粉,其特征在于,所述的芋头抗性淀粉,由以下操作制备所得:
(i)淀粉水溶液配制:称取芋头淀粉,加水配置成质量浓度为30%的淀粉溶液;
(j)糊化:85℃条件下水浴糊化30min;
(k)酶解:按照30U/g的比例加入α-耐高温淀粉酶,水浴酶解15min;
(l)灭酶:用盐酸调节溶液pH至3.0,100℃灭酶;
(m)冷藏处理:冷藏处理;
(n)冷冻干燥:-80℃预冻;
(o)粉碎:粉碎后过60目筛即得抗性淀粉。
9.根据权利要求8所述的高蛋白代餐粉,其特征在于:所述步骤(k)中酶解温度为80~85℃;所述步骤(l)中所盐酸为1mol/L。
10.一种如权利要求1所述的高蛋白代餐粉的制备方法,其特征在于,按照重量份数计,称取原料:红豆粉13~15份,黑豆粉13~15份,红枣粉8~10份,核桃粉8~10份,板栗粉5~7份,芋头抗性淀粉5~7份,蛋清蛋白粉5~7份,黄精粉3~5份,黄芪粉3~5份,石斛粉3~5份,玫瑰花瓣粉3~5份、西洋参粉3~5份,扁豆粉2~3份,芡实粉2~4份;将各原料混匀,即得;产品按照25g/袋的规格对代餐粉进行分装。
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