CN114424818A - 一种基于苹果的低卡路里代餐营养棒及其制备方法 - Google Patents
一种基于苹果的低卡路里代餐营养棒及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种基于苹果的低卡路里代餐营养棒及其制备方法,涉及食品加工技术领域。为了解决现有生酮代餐棒高能量、长期服用对身体造成不可逆损害的技术问题,因此,本发明技术方案以苹果为主要原料,再辅以藜麦、黄花菜、沙棘果、银耳渣等原料制备的营养代餐棒营养丰富、有益于人体的健康、低热量、饱腹感强、口感好、食用方便,具有良好的经济效益和社会效益。
Description
技术领域
本发明涉及食品加工技术领域,特别地,涉及一种以苹果为主要原料、低卡路里的营养代餐棒。
背景技术
随着社会的发展,生活节奏的加快以及不规律的生活方式和一些高热量食物的过量摄入,使得肥胖已成为普遍现象,因此,很多人便投入到了减肥的热潮中,众多减肥方法中,人们普遍采用的是运动减肥和限制饮食减肥。限制饮食容易造成营养不良,运动减肥对很多人来说难以坚持,而药物和手术治疗难以保证永久的减肥效果因此,“代餐减肥”应运而生。
代餐减肥方法,即以低碳水化合物食物为选择原则,能快速又便捷地为人体提供适量的蛋白质、脂肪、少量的碳水化合物以及其他重要营养素,用代餐来代替正常餐,一方面尽可能保证饮食的营养均衡,另一方面能有效控制体重目前已有多类代餐食品,使用其代替每日的1-2顿普通餐,达到节食并控制体重的目的。而减肥代餐棒比市场上的代餐粉等代餐食品,具有包装小巧、食用方便的特点。
近年来现有市场上的代餐棒,以生酮代餐棒为主打,具有低碳水、易饱腹、耐饥饿、味道好、能够快速补充能量的优点,但是从营养成分表可以看出,一根生酮代餐棒的能量也在700KJ以上,而且长期生酮代餐棒也会对人体造成不可逆的损害。
发明内容
为了解决现有技术的不足,本发明提供一种以苹果为主要原料、低卡路里的营养代餐棒,可以解决现有生酮代餐棒高能量、长期服用对身体造成不可逆损害的技术问题。
为实现上述目的,本发明提供如下技术方案:
一种基于苹果的低卡路里代餐营养棒,由以下重量份数的原料组成:苹果粉50-100份、藜麦粉8-10份、黄花菜粉4-8份、银耳渣粉8-16份、冻干沙棘果粉2-7份。
进一步所述的基于苹果的低卡路里代餐营养棒,按各原料重量份数进行制备,具体包括以下步骤:
①将干黄花菜进行清洗,沥干后于80℃干燥至恒重后,经超微粉碎30s,过100目筛,得到黄花菜粉;选取无霉变、无虫蛀的藜麦,用清水搓洗至无泡沫,充分除去杂质与皂苷,滤干水分,大火煮制15min,经恒温干燥箱60℃烘干至重量恒定,再超微粉碎30s,过100目筛,得到藜麦粉;将银耳渣放入55℃烘箱中烘干至银耳渣泛黄并呈明显颗粒状,经超微粉碎30s,过100目筛,得到银耳渣粉;
②将新鲜无虫咬的苹果、洗净表面泥沙,剔除果蒂、果核等不可食部分,然后将苹果切成1cm厚的薄片置于50℃环境中,干燥至重量恒定后粉碎制得苹果粗粉,再将苹果粗粉、竹荪菌托浓缩液按重量比1:1混合均匀,再将苹果粗粉重量的0.06%的发酵菌粉置于发酵罐中,4℃环境中发酵24h,发酵完成后将混合发酵料置于50℃环境中,干燥至重量恒定,超微粉碎30s,过100目筛,即得苹果粉;所述的竹荪菌托浓缩液具体是将竹荪菌托粗粉与恒定85℃水按重量比1:1混合静置12h,取上清液,然后浓缩,浓缩至上清液体积的三分之一即可;
③将制备好藜麦粉与发酵液按重量比1:0.5的比例置于发酵罐中,18℃环境中发酵48h,发酵期间,将银耳渣粉均分为4等份,每间隔6h,加入一等份,发酵完成后,即得混合发酵料B;
④将混合发酵料B、黄花菜粉、冻干的沙棘果粉以及苹果粉置于搅拌机中,搅拌均匀后置于模具中150℃,烘烤50min,冷却后即得本发明的代餐营养棒。
进一步所述的发酵液是将乳酸菌粉、酵母菌粉与37℃的水按重量比1:1:10混合,活化24h,即得。
进一步,所述的竹荪菌托浓缩液具体是将竹荪菌托粗粉与恒定85℃水按重量比1:1混合静置12h,取上清液,然后浓缩,浓缩至上清液体积的三分之一即可。
进一步,步骤②所述的发酵菌粉为植物乳杆菌粉。
本发明具有以下有益效果:
1、本发明技术方案以苹果为主要原料,再辅以藜麦、黄花菜、沙棘果、银耳渣等原料制备的营养代餐棒营养丰富、有益于人体的健康、低热量、饱腹感强、口感好、食用方便,具有良好的经济效益和社会效益。
2、苹果本身就具有较高的营养价值,含有多种活性成分,苹果果实富含有机酸、维生素C、类黄酮、膳食纤维、矿物质等各种营养物质,加之本发明技术方案在制备好苹果粗粉后,和竹荪菌托浓缩液混合,再辅以银耳渣粉,通过植物乳杆菌进行发酵。竹荪菌托是竹荪生产中的主要副产物之一,不仅能够减少腹壁脂肪的积存,有俗称“刮油”的作用,而且苹果中含有的游离多酚化合物中的酚羟基能与竹荪菌托中的酚类物质协同发生相互作用产生新的酚类化合物,酚类物质是一类生物活性成分,可以增强人体的抗氧化能力。
3、本发明利用植物乳杆菌进行低温发酵,发酵不仅可促进苹果中的结合酚进一步转变为游离酚,使得苹果游离多酚化合物增多,从而与竹荪菌托中的酚类物质反应产生更多新的酚类化合物,当人们服用本发明制备的营养代餐棒时,可以使得人体的抗氧化能力进一步增强,更加有益于人体健康。经检测,本发明所得的代餐粉对于·OH的清除力能达到885.3(±10)μg/ml,对于DPPH·的清除力能够达到1271.5(±15)μg/ml。
4、藜麦为全谷全营养完全蛋白碱性食物,富含黄酮、多酚、皂苷等多种活性成分,具有抗氧化、抗菌消炎、减肥等多种功效;在进行发酵反应时,加入了酵母菌和乳酸菌作为发酵剂,发酵的同时又间断性的加入银耳渣粉,银耳渣作为银耳提取银耳多糖后的副产物,常常被作为肥料或直接废弃,现有银耳多糖的提取技术,多糖的提取率较低,因此,作为废弃物的银耳渣中的还含有银耳多糖,一方面银耳多糖不仅能够为乳酸菌和酵母菌提供碳源,其中酵母菌配合乳酸菌不仅能够促使藜麦中的清蛋白和球蛋白水解成游离氨基酸的反应时间缩短,使得反应更加完全生成的游离氨基酸的含量增多,另一方面,酵母菌会产生促进乳酸菌生长的生长因子,使得发酵体系中乳酸菌含量增多,同时利用银耳渣的不间断的多次的投加,银耳多糖持续发挥作用,促进乳酸菌在发酵过程中产生胞外多糖,银耳多糖胞外多糖与藜麦中的碱性蛋白之间形成氢键络合形成蛋白质三维网络结构,使得制备的营养代餐棒具有较佳的硬度和脆度,使得代餐棒的口感更佳,同时银耳渣还含有丰富的膳食纤维,使得本发明制备的代餐棒营养更加全面和丰富。
5、黄花菜富含多种糖类、蛋白质、维生素、无机盐、黄酮类物质及多种人体必需氨基酸,属高蛋白、低热量、富含维生素及矿物质的保健蔬菜;沙棘果实富含维生素C等各种水溶性维生素。由于维生素C不稳定,易受到温度的影响,在高温环境中,沙棘果实易脱水,使得沙棘果中的维生素C含量大大减少,营养流失严重,显著降低代餐棒的营养价值,因此,在制备代餐棒时,加入了黄花菜粉,黄花菜粉中富含多糖类物质,在烘烤的过程中,多糖与沙棘果中含有蛋白质形成胶凝网状结构,在沙棘果实细胞表面形成保护层,减少沙棘果中维生素C的流失。而且本发明中过100目的黄花菜粉颗粒更小,增大黄花菜粉与沙棘果中蛋白质的接触面积,形成的网状结构更加致密、稳定,减少果实细胞中水分、维生素C等其他水溶性维生素的流失,从而解决了烘烤过程水溶性维生素等营养物质流失严重的问题,使得制备的代餐棒营养物质更加丰富,营养更加全面。
除了上面所描述的目的、特征和优点之外,本发明还有其它的目的、特征和优点。下面将对本发明作进一步详细的说明。
具体实施方式
以下对本发明的实施例进行详细说明,但是本发明可以根据权利要求限定和覆盖的多种不同方式实施。
实施例1
一种基于苹果的低卡路里代餐营养棒,由以下重量份数的原料组成:苹果粉50份、藜麦粉8份、黄花菜粉4份、银耳渣粉8份、冻干沙棘果粉2份。
实施例2
一种基于苹果的低卡路里代餐营养棒,由以下重量份数的原料组成:苹果粉100份、藜麦粉10份、黄花菜粉8份、银耳渣粉16份、冻干沙棘果粉7份。
实施例3
一种基于苹果的低卡路里代餐营养棒,由以下重量份数的原料组成:苹果粉75份、藜麦粉9份、黄花菜粉6份、银耳渣粉12份、冻干沙棘果粉4.5份。
实施例4
制备一种基于苹果的低卡路里代餐营养棒,具体包括以下步骤:
①将干黄花菜进行清洗,沥干后于80℃干燥至恒重后,经超微粉碎30s,过100目筛,得到黄花菜粉;选取无霉变、无虫蛀的藜麦,用清水搓洗至无泡沫,充分除去杂质与皂苷,滤干水分,大火煮制15min,经恒温干燥箱60℃烘干至重量恒定,再超微粉碎30s,过100目筛,得到藜麦粉;将银耳渣放入55℃烘箱中烘干至银耳渣泛黄并呈明显颗粒状,经超微粉碎30s,过100目筛,得到银耳渣粉;
②将新鲜无虫咬的苹果、洗净表面泥沙,剔除果蒂、果核等不可食部分,然后将苹果切成1cm厚的薄片置于50℃环境中,干燥至重量恒定后粉碎制得苹果粗粉,再将苹果粗粉、竹荪菌托浓缩液按重量比1:1混合均匀,再将苹果粗粉重量的0.06%的植物乳杆菌粉置于发酵罐中,4℃环境中发酵24h,发酵完成后将混合发酵料置于50℃环境中,干燥至重量恒定,超微粉碎30s,过100目筛,即得苹果粉;所述的竹荪菌托浓缩液具体是将竹荪菌托粗粉与恒定85℃水按重量比1:1混合静置12h,取上清液,然后浓缩,浓缩至上清液体积的三分之一即可;
③按重量份数,将制备好9份藜麦粉与发酵液按重量比1:0.5的比例置于发酵罐中,18℃环境中发酵48h,发酵期间,将12份银耳渣粉均分为4等份,每间隔6h,加入一等份,发酵完成后,即得混合发酵料B;所述的发酵液是将乳酸菌粉、酵母菌粉与37℃的水按重量比1:1:10混合,活化24h,即得;
④按重量份数,将混合发酵料B、6份黄花菜粉、4.5份冻干的沙棘果粉以及75份苹果粉置于搅拌机中,搅拌均匀后置于模具中150℃,烘烤50min,冷却后即得本发明的代餐营养棒。
试验例1
本发明实施例4制备的营养代餐棒营养指标测定
取本发明实施例4制备好的代餐营养棒100g,对其中的碳水化合物、蛋白质、脂肪、膳食纤维、维生素以及矿物质含量进行测定,具体测定方法如下,测定结果见表1。
蛋白质含量采用GB 5009.5-2016凯氏定氮法测定;
脂肪含量采用GB 5009.6-2016索氏抽提法测定;
膳食纤维含量采用GB5009.88-014酶重量法测定;
维生素C含量的测定:参照GB/T 5009.86-2016 2,6-二氯靛
酚滴定法测定;
矿物质元素含量采用GB 5009.268-2016ICP-MS法测定;
表1本发明制备的代餐棒的基本营养含量
项目 | 含量 |
能量(kJ/100g) | 1457 |
蛋白质含量(g/100g) | 17.81 |
脂肪含量(g/100g) | 4.1 |
膳食纤维含量(g/100g) | 46.51 |
维生素C含量(mg/100g) | 215.68 |
钙含量(mg/100g) | 221.69 |
镁含量(mg/100g) | 167.89 |
锌含量(mg/100g) | 23.85 |
由表1可知,本发明制备的代餐棒能量较低且蛋白质、膳食纤维含量较高,在满足基本营养需求的同时,增强饱腹感,减少其他食物的摄入量。另外,代餐棒中维生素C含量达215.68mg/100g,微量元素中Ca、Mg和Zn含量较高,分别为221.69、167.89、23.85mg/100g。
试验例2
本发明实施例4制备的代餐棒感官评价标准
减肥代餐棒的感官评价主要从产品的组织形态、色泽、风味、口感、黏性进行评分,满分100分,由具有评鉴资格的工程师及不同消费者(共10名)组成评价小组,对本发明实施例4制备的代餐棒进行感官测评,具体评定标准如表2所示;其中,评价小组评定样品的组织形态、色泽、风味、口感、黏性等相关参数,按照表2进行打分所有感官评定均在常温下进行。评分取平均值,具体评价结果如表3所示
表2本发明实施例4制备的代餐棒感官评价标准
表3本发明实施例4制备的代餐棒感官评定结果
项目 | 评分 |
组织形态 | 19.85 |
色泽 | 19.9 |
风味 | 19.1 |
口感 | 19.6 |
黏性 | 20 |
从表3可以明显得出,从组织形态、色泽、风味、口感以及黏性五个方面的评定,本发明的代餐棒总分达到了98.45分,整体上本发明制备的产品易成型、无明显颗粒感,口感细腻、味道好,容易被大众接受、软硬适中、咀嚼不费力、不易黏牙。
试验例3
本发明实施例4制备的代餐棒抗氧化性能检测
①总酚含量的测定:总酚的提取参考文献1的方法,测定采用改良的福林酚法。
③二苯代苦味肼基自由基(DPPH·)的清除率测定;测定的方法参考文献2和文献3的方法。
④羟基自由基清除率的测定;测定的方法参考文献4的方法。
文献1:陆健,樊伟,孔维宝,等.大麦总多酚不同溶剂提取物对DPPH自由基清除能力的影响[J].食品与生物技术学报,2008,27(1):57-61.
文献2:高甜,张慜,韩宇斌,等.两种干燥方式对麦绿素粉品质的影响[J].食品与生物技术学报,2015,34(8):822-827.
文献3:Bhadoriya U,Sharma P,Solanki S S.In Vitro Free RadicalScavenging Activity of Gallic Acid IsolatedFrom Caesalpinia Decapetala Wood[J].Asian Pacific Journal of Tropical Disease,2012,2(1):S833–S836.
文献4:蒋增良,毛建卫,黄俊,等.蓝莓酵素在天然发酵过程中抗氧化性能的变化[J].食品工业科技,2013,34(2):194-197.
经检测,本发明所得的代餐粉对于·OH的清除力为885.3(±10)μg/ml,对于DPPH·的清除力达到1271.5(±15)μg/ml。
从本发明实施例4制备的代餐棒抗氧化性能检测结果明显看出,本发明制备的代餐棒可以进一步提高机体的抗氧化能力,能够对机体产生的·OH和DPPH·具有非常显著的清除效果。
对比例1
对于实施例4中的步骤②苹果粗粉不加竹荪菌托浓缩液直接进行发酵,其它步骤与实施例4一致。经与实施例4同样的测定方法对于·OH清除力和DPPH·清除力进行检测。经检测,·OH的清除力为431.5(±10)μg/ml,对于DPPH·的清除力达到629.5(±15)μg/ml。
从对比例1的检测结果明显看出,将苹果粗粉在不加入竹荪菌托浓缩液的情况下,就利用植物乳杆菌进行发酵,使得·OH的清除力和DPPH·的清除力明显降低,因为,发酵体系中虽然把苹果中的结合酚类化合物转变为游离酚,使得苹果游离酚化合物增多,由于没有加入竹荪菌托浓缩液,使得苹果中的游离酚和竹荪菌托中的酚类化合物不能反应产生更多的具有抗氧化能力的酚类化合物,所以导致·OH的清除力和DPPH·的清除力显著降低。
对比例2
对于实施例4中的步骤②苹果粗粉和竹荪菌托浓缩液混合后不进行发酵,其它步骤与实施例4一致。经与实施例4同样的测定方法对于·OH清除力和DPPH·清除力进行检测。经检测,·OH的清除力为354.12(±10)μg/ml,对于DPPH·的清除力达到508.6(±15)μg/ml。
从对比例2的检测结果明显看出,单纯的将苹果粗粉和竹荪菌托浓缩液混合后不进行进一步的植物乳杆菌的发酵步骤,也同样使得·OH的清除力和DPPH·的清除力显著降低。因为在发酵的过程中,苹果粗粉中的结合酚化合物才能转变为游离酚化合物,才会更好的配合竹荪菌托中的酚类化合物协同反应产生更多的具有抗氧化能力的酚类化合物,所以在不进行发酵步骤时,将会使得·OH的清除力和DPPH·的清除力显著降低。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种基于苹果的低卡路里代餐营养棒,其特征在于:由以下重量份数的原料组成:苹果粉50-100份、藜麦粉8-10份、黄花菜粉4-8份、银耳渣粉8-16份、冻干沙棘果粉2-7份。
2.根据权利要求1所述的一种基于苹果的低卡路里代餐营养棒,其特征在于:由以下重量份数的原料组成:苹果粉75份、藜麦粉9份、黄花菜粉6份、银耳渣粉12份、冻干沙棘果粉4.5份。
3.根据权利要求1或2所述的一种基于苹果的低卡路里代餐营养棒的制备方法,其特征在于,具体包括以下步骤:
①将干黄花菜进行清洗,沥干后于80℃干燥至恒重后,经超微粉碎30s,过100目筛,得到黄花菜粉;选取无霉变、无虫蛀的藜麦,用清水搓洗至无泡沫,充分除去杂质与皂苷,滤干水分,大火煮制15min,经恒温干燥箱60℃烘干至重量恒定,再超微粉碎30s,过100目筛,得到藜麦粉;将银耳渣放入55℃烘箱中烘干至银耳渣泛黄并呈明显颗粒状,经超微粉碎30s,过100目筛,得到银耳渣粉;
②将新鲜无虫咬的苹果、洗净表面泥沙,剔除果蒂、果核等不可食部分,然后将苹果切成1cm厚的薄片置于50℃环境中,干燥至重量恒定后粉碎制得苹果粗粉,再将苹果粗粉、竹荪菌托浓缩液按重量比1:1混合均匀,再将苹果粗粉重量的0.06%的发酵菌粉置于发酵罐中,4℃环境中发酵24h,发酵完成后将混合发酵料置于50℃环境中,干燥至重量恒定,超微粉碎30s,过100目筛,即得苹果粉;所述的竹荪菌托浓缩液具体是将竹荪菌托粗粉与恒定85℃水按重量比1:1混合静置12h,取上清液,然后浓缩,浓缩至上清液体积的三分之一即可;
③按重量份数,将制备好藜麦粉与发酵液按重量比1:0.5的比例置于发酵罐中,18℃环境中发酵48h,发酵期间,将银耳渣粉均分为4等份,每间隔6h,加入一等份,发酵完成后,即得混合发酵料B;所述的发酵液是将乳酸菌粉、酵母菌粉与37℃的水按重量比1:1:10混合,活化24h,即得;
④按重量份数,将混合发酵料B、黄花菜粉、冻干的沙棘果粉以及苹果粉置于搅拌机中,搅拌均匀后置于模具中150℃,烘烤50min,冷却后即得。
4.根据权利要求3所述的一种基于苹果的低卡路里代餐营养棒,其特征在于:步骤②中加入的发酵菌粉为植物乳杆菌粉。
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