CN114601137A - 一种基于马基莓的功能性果冻及制备方法 - Google Patents
一种基于马基莓的功能性果冻及制备方法 Download PDFInfo
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Classifications
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- 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
本发明公开了一种基于马基莓的功能性果冻,以质量百分比计含有马基莓浓缩粉0.1‑0.3%,异麦芽酮糖4‑6%,菊粉0.1‑0.3%,本发明首次将菊粉、异麦芽酮糖和马基莓有机结合到一起,互相协同作用,提升:抗氧化、增加饱腹感、降糖减肥等功能性效果还含有:甜菊糖苷0.021‑0.026%,琼脂0.2‑0.3%,卡拉胶0.1‑0.2%,魔芋胶0.1‑0.2%,香精适量,余量为水。
Description
技术领域
本发明属健康零食领域,特别涉及一种基于马基莓的功能性果冻及其制备方法。
背景技术
随着社会的不断进步和人们生活水平的不断提升,人们对健康零食消费品的追求越来越高。果冻作为一款甜品零食,其Q弹爽滑额特性深受广大消费者的喜爱。目前市场上的果冻产品大多针对儿童和女性白领,成人市场空白点多,但实际上果冻中富含卡拉胶、黄原胶、魔芋胶等多种可溶性膳食纤维,具有低热量,低糖分,低脂肪,易饱腹,预防便秘,清理肠道等功能。且可以适量添加膳食纤维、维生素、植物原料、植物提取物等营养成分,成为具有一定功能性的食品。有助于辅助治疗成年人“三高”,便秘,肥胖等症状。果冻本身作为一种深受消费者喜爱的休闲食品,赋予果冻一定功能性可以使人们在享受美味休闲食品的过程中还能有一定的保健作用。
发明内容
发明目的:为了克服现有技术中存在的不足,本发明提供了一种基于马基莓的功能性果冻及制备方法。
技术方案:一种基于马基莓的功能性果冻,以质量百分比计含有马基莓浓缩粉0.1-0.3%,异麦芽酮糖4-6%,菊粉0.1-0.3%。
以质量百分比计,还含有:甜菊糖苷0.021-0.026%,琼脂0.2-0.3%,卡拉胶0.1-0.2%,魔芋胶0.1-0.2%,香精适量,余量为水。
按质量分数计,异麦芽酮糖5%,甜菊糖苷0.024%,琼脂0.24%,卡拉胶0.14%,魔芋胶0.15%,菊粉0.2%,马基莓浓缩粉0.2%,香精适量,余量为水。
所述的基于马基莓的功能性果冻的制备方法,步骤为:
(1)向配料罐中水分加热;
(2)加入除香精和马基莓浓缩粉外的所有成分混合均匀得到果冻液,循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌;
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型。
步骤1和2中的温度为70℃,循环保温时间为40min。
步骤3中均质温度为65℃-70℃,均质压力为20MPa,杀菌温度为95℃,杀菌时间为300s。
步骤5中冷却温度为0-4℃,冷却时间5h。
有益效果:
本发明产品是一款以速溶琼脂、卡拉胶和魔芋胶为主要凝胶材料制作而成的健康型果冻产品,口感爽滑Q弹,口感极佳。
菊粉是植物中储备性多糖,主要来源于植物,是一种果聚糖型生物多糖,由D-果糖通过β(1-2)键连接D-葡萄糖残基而形成,聚合度在2-60,平均在10-12左右。菊粉是一种天然的水溶性膳食纤维,几乎不能被胃酸水解和消化,具有多种功能性例如:
●控制血脂;
●降低血糖;
●促进矿物质的吸收;
●调节肠道微生物菌群,改善肠道健康,防止便秘;
●抑制有毒发酵产物的生成,保护肝脏,预防结肠癌;
●提高内容物的黏度,降低食物从胃进入小肠的速度,从而降低饥饿感,减少食物的摄食量;
●具有良好的抗抑郁作用(含有少量的2-9低聚果糖,可使大脑神经细胞营养因子表达升高,对皮质酮诱导的神经元损作有很好的保护作用)。
异麦芽酮糖是甘蔗、蜂蜜等产品中发现的一种天然糖类,它口感非常类似于蔗糖,它的甜度大约为蔗糖的42%,较为温和和细致,食用期间与之后都没有不良口感。甜味纯正天然,可与其它强力甜味剂(如甜蜜素、甜菊糖)配合使用,掩盖其它强力甜味剂的不良味道。异麦芽酮糖这种碳水化合物可完全而缓慢地释放,它能持续为身体提供葡萄糖(人体最有效的能量来源),从而保持血糖水平稳定,有助于提高脂肪燃烧率。同时,它的卡路里含量只有糖的一半,在人体内不易被分解吸收,也不为绝大多数微生物分解利用,却可以被人体肠道中的双歧杆菌所分解利用,促进双歧杆菌的生长繁殖,维持肠道的微生态平衡,有利于人体的健康,是一种理想的体重管理成分。异麦芽酮糖可被人体缓慢消化和吸收,因为它在小肠内完全分解与吸收。所以不会引起腹泻作用。经人体试验结果显示、直接摄取量至80g,也完全没有任何腹泻作用,可以作为一种安全的甜味剂,应用于各种糖果、饮料和食品中。同时它不能被口腔引起蛀牙之微生物利用,不会产生不溶性聚葡萄糖,所以不会形成齿菌斑和造成蛀牙和引起牙周病问题。因此异麦芽酮糖不仅本身不会引起蛀牙,更有抑制由蔗糖引起的蛀牙效果。
马基莓是一种生长在南美洲的深紫色、营养密度极高的莓果。马基莓是含抗氧化剂最高的水果,花青素与茶多酚在所有蔬果中含量最高,其花青素表现出高抗氧化活性,可有效清除人体内有害自由基,保护身体细胞免受自由基侵害,提高身体免疫力。马基莓抗氧化指数比阿萨伊(巴西莓)和枸杞高2-3倍,目前被认为是AC(抗氧化能力)最高的超级水果,马基莓果汁中含有的ORAC值>50000umol TE/100g,花青素值为2242mg/100g,马基莓浓缩提取物中的ORAC值>90000umol TE/100g,花青素值为4027mg/100g,马基莓含有极高的花青素和茶多酚,其活性成分包括花青素、原花青素、类黄酮物质、飞燕草素、锦葵色素、配基、香豆素类等。马基莓具有多种功能性:
●抗癌、抗氧化、抗衰老;●维护心脑血管健康;
●提升体内胰岛素水平,控制血糖并有助于减少肥胖;
●增强视力,改善睡眠;●抗敏消炎,预防慢性疾病。
本发明首次将菊粉、异麦芽酮糖和马基莓有机结合到一起,互相协同作用,提升:抗氧化、增加饱腹感、降糖减肥等功能性效果,满足不同消费者的需求。让消费者无负担的品尝美味健康的果冻,还能具有增加饱腹和减肥的作用,同时还满足特殊人群(如糖尿病人)对果冻甜品的需求。
具体实施方式
胶体配方确认试验
试验一
1 | 2 | 3 | 4 | |
琼脂(D500) | 0.2% | 0% | 0.25% | 0.25% |
魔芋胶 | 0.1% | 0.25% | 0% | 0.25% |
卡拉胶 | 0.2% | 0.25% | 0.25% | 0% |
(余量为水) | 100 | 100 | 100 | 100 |
通过上述三组试验发现,3、4号样入口后有一定的咀嚼性但质地较软或易碎,口感较差,1号和2号样都具有一定Q弹性,2号虽然韧性更足但无法保持形状,1号具有更好的口感且凝胶强度为70N/cm2,但口感偏软。
试验二
1 | 2 | 3 | 4 | 5 | |
琼脂(D500) | 0.2% | 0.22% | 0.24% | 0.28% | 0.3% |
魔芋胶 | 0.1% | 0.1% | 0.1% | 0.1% | 0.1% |
卡拉胶 | 0.2% | 0.2% | 0.2% | 0.2% | 0.2% |
(余量为水) | 100 | 100 | 100 | 100 | 100 |
通过上述五组试验发现,五个样品均能形成稳定的凝胶样品,且凝胶强度分别为:70N/cm2、82N/cm2、95N/cm2、105N/cm2、124N/cm2。但五个样品越往后硬度越高,口感越差,其中3号样口感更佳,但还需要适当降低硬度并提高韧性。
试验三
1 | 2 | 3 | 4 | 5 | |
琼脂(D500) | 0.24% | 0.24% | 0.24% | 0.24% | 0.24% |
卡拉胶 | 0.2% | 0.18% | 0.16% | 0.14% | 0.12% |
魔芋胶 | 0.1% | 0.1% | 0.1% | 0.1% | 0.1% |
(余量为水) | 100 | 100 | 100 | 100 | 100 |
通过上述五组试验发现,五个样品的凝胶强度差别不大,分别为:95N/cm2、92N/cm2、89N/cm2、87N/cm2、85N/cm2。五个样中4号样的口感更佳,但韧性还需要提高。
试验四
1 | 2 | 3 | 4 | 5 | |
琼脂(D500) | 0.24% | 0.24% | 0.24% | 0.24% | 0.24% |
卡拉胶 | 0.14% | 0.14% | 0.14% | 0.14% | 0.14% |
魔芋胶 | 0.1% | 0.15% | 0.2% | 0.25% | 0.3% |
(余量为水) | 100 | 100 | 100 | 100 | 100 |
通过上述五组试验发现,3号样的口感最佳,韧弹性最适。
实施例一:
原料配方:异麦芽酮糖4%,甜菊糖苷0.026%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.1%,马基莓浓缩粉0.1%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(甜菊糖苷、琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
实施例二:
原料配方:异麦芽酮糖5%,甜菊糖苷0.024%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.1%,马基莓浓缩粉0.1%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(甜菊糖苷、琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
实施例三:
原料配方:异麦芽酮糖6%,甜菊糖苷0.022%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.1%,马基莓浓缩粉0.1%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(甜菊糖苷、琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
实施例四:
原料配方:异麦芽酮糖5%,甜菊糖苷0.024%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.2%,马基莓浓缩粉0.1%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(甜菊糖苷、琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
实施例五:
原料配方:异麦芽酮糖5%,甜菊糖苷0.024%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.3%,马基莓浓缩粉0.1%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(甜菊糖苷、琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
实施例六:
原料配方:异麦芽酮糖5%,甜菊糖苷0.024%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.2%,马基莓浓缩粉0.2%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(甜菊糖苷、琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
实施例七:
原料配方:异麦芽酮糖5%,甜菊糖苷0.024%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.2%,马基莓浓缩粉0.3%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(甜菊糖苷、琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
对比例一:
原料配方:白砂糖8%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.2%,马基莓浓缩粉0.3%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
对比例二:
原料配方:异麦芽酮糖5%,甜菊糖苷0.024%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,马基莓浓缩粉0.3%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入甜味剂异麦芽酮糖和稳定剂混合料(甜菊糖苷、琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
对比例三:
原料配方:异麦芽酮糖5%,甜菊糖苷0.024%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.2%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入甜味剂和稳定剂混合料(甜菊糖苷、琼脂、卡拉胶、魔芋胶和菊粉),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
对比例四:
原料配方:白砂糖8%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(琼脂、卡拉胶、魔芋胶),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
对比例五:
原料配方:异麦芽酮糖5%,甜菊糖苷0.024%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.2%,蓝莓浓缩粉0.3%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(琼脂、卡拉胶、魔芋胶),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
对比例六:
原料配方:赤藓糖醇5%,甜菊糖苷0.024%,卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,菊粉0.2%,马基莓浓缩粉0.3%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入白砂糖和稳定剂混合料(琼脂、卡拉胶、魔芋胶),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
对比例七:
原料配方:卡拉胶0.14%,魔芋胶0.2%,琼脂0.24%,香精适量,余量为水。
1.步骤:称量,配料→搅拌→定容→杀菌→浇模→冷却→成型
2.步骤说明
(1)向配料罐中水分加热至70℃;
(2)加入稳定剂混合料(琼脂、卡拉胶、魔芋胶),循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌
(4)将香精入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型;
对实施案例一、二、三、四、五、六、七与对比例一进行统一的口感测试:选择20人参加,年龄在20-45岁之间;口感测试分为4个问题,分别为:甜味喜好度、清爽喜好度、爽滑喜好度和整体喜好度;每个测试人员在喜欢的样品及问题下面打勾;汇总上述单个问题的喜欢的人数,将所有人数作为总分如表1所示:
表1 实施例及对比例制备的果冻口感测评
通过口感测评,本款基于马基莓的功能性果冻口感Q弹爽口,通过上表数据可以看出实施例六的甜味以及整体喜好度最接近对比例一。
设计了以下实验:召集100名肥胖人员和80名血糖较高患者服用本果冻产品,并进行持续跟踪6个月。受试者分为肥胖组和血糖组,肥胖组和血糖组分别分成5小组和4小组;肥胖组每组分别食用实施例六、对比例一、对比例二,对比例三和空白样(对比例四),血糖组每组分别饮用实施例六、对比例二、对比例三、对比例五、对比例六和空白样(对比例七),每日2条(每条20g),食用时间为午饭和晚饭前。受试者每日正常饮食和活动,且每天早上起床后立即测量记录体重和血糖值(统一配备小米体重秤和鱼跃血糖测试仪),每隔一个月做一次统计并计算平均每月的体重减少率和血糖值在正常范围内的人数(3.9-6.1mmol/L)。同时让这180名受试者评价食用这款果冻后,是否又明显饱腹感,饭量减少,改善便秘。
表2 各组受试者对食用果冻后的评价
(注:以上数据为受试者选项占总人数的比例)
通过受试者对食用评价发现:实施例六和对比例一、对比例三都有较强的饱腹感,明显有饭量减少和改善便秘的现象。
表3 各组受试者平均体重减少率
1个月 | 2个月 | 3个月 | 4个月 | 5个月 | 6个月 | |
实施例六 | 1.8% | 3.5% | 5.6% | 6.3% | 7.1% | 7.5% |
对比例一 | 1.2% | 2.1% | 4.1% | 4.8% | 5.1% | 5.5% |
对比例二 | 0.8% | 1.3% | 2.7% | 3.8% | 4.2% | 4.4% |
对比例三 | 0.8% | 1.6% | 3.5% | 3.7% | 3.9% | 3.8% |
空白组(对比例四) | 0.2% | 0.5% | 0.3% | 0.1% | 0.4% | 0.3% |
通过受试者平均体重减少率统计数数据可以发现:除了对比例四空白对照组体重变化不大,其余试验组的体重都有较明显的减轻,其中服用实施例六的受试者,通过半年的定期食用产品,平均体重减少率达到了7.5%且大于所有对比例受试者的体重减少率(体重减轻与增加饱腹感减少饭量也有一定关系),由此可见马基莓浓缩粉和异麦芽酮糖以及菊粉搭配能够使得减肥效果更加显著。
表4 各组受试者血糖在正常范围内的人数
测试前 | 1个月 | 2个月 | 3个月 | 4个月 | 5个月 | 6个月 | |
实施例六 | 0 | 8 | 15 | 17 | 16 | 18 | 17 |
对比例二 | 0 | 5 | 10 | 9 | 12 | 11 | 12 |
对比例三 | 0 | 3 | 8 | 5 | 5 | 7 | 8 |
对比例五 | 0 | 3 | 9 | 9 | 10 | 10 | 11 |
对比例六 | 0 | 6 | 11 | 9 | 12 | 12 | 13 |
空白组(对比例七) | 0 | 2 | 1 | 5 | 2 | 3 | 2 |
通过受试者血糖值在正常范围的统计数数据可以发现:除了空白对照组血糖值是否正常变化不大,其余试验组人员的血糖都有趋于正常值的趋势,其中服用实施例六的受试者,通过半年的定期食用产品,大部分受试者血糖值都控制在正常的范围(这也可能和受试者日常饮食较健康以及强饱腹感导致主食摄入较少有关),由此可见马基莓浓缩粉、异麦芽酮糖和菊粉同时食用相比于单独食用更能控制受体血糖值在正常范围内,马基莓浓缩粉+异麦芽酮糖对于降血糖的效果优于马基莓浓缩粉+赤藓糖醇和蓝莓浓缩粉粉+异麦芽酮糖组合。
以上所述仅是本发明的优选实施方式,应当指出:对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种基于马基莓的功能性果冻,其特征在于,以质量百分比计含有马基莓浓缩粉0.1-0.3%,异麦芽酮糖4-6%,菊粉0.1-0.3%。
2.如权利要求1所述的基于马基莓的功能性果冻,其特征在于,以质量百分比计,还含有:甜菊糖苷0.021-0.026%,琼脂0.2-0.3%,卡拉胶0.1-0.2%,魔芋胶0.1-0.2%,香精适量,余量为水。
3.如权利要求2所述的基于马基莓的功能性果冻,其特征在于,按质量分数计,异麦芽酮糖5%,甜菊糖苷0.024%,琼脂0.24%,卡拉胶0.14%,魔芋胶0.15%,菊粉0.2%,马基莓浓缩粉0.2%,香精适量,余量为水。
4.权利要求1或2所述的基于马基莓的功能性果冻的制备方法,其特征在于,步骤为:
(1)向配料罐中水分加热;
(2)加入除香精和马基莓浓缩粉外的所有成分混合均匀得到果冻液,循环保温;
(3)将配料罐中的果冻液打入配料缓冲罐中定量,定量后的半成品经过均质处理,再进行巴氏杀菌;
(4)将香精和马基莓浓缩粉加入果冻液中并不断搅拌均匀;
(5)将果冻液倒入模具冷却;
(6)果冻冷却成型。
5.如权利要求4所述的基于马基莓的功能性果冻的制备方法,其特征在于,步骤1和2中的温度为70℃,循环保温时间为40min。
6.如权利要求4所述的基于马基莓的功能性果冻的制备方法,其特征在于,步骤3中均质温度为65℃-70℃,均质压力为20MPa,杀菌温度为95℃,杀菌时间为300s。
7.如权利要求4所述的基于马基莓的功能性果冻的制备方法,其特征在于,步骤5中冷却温度为0-4℃,冷却时间5h。
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TW201709920A (zh) * | 2015-09-08 | 2017-03-16 | 大江生醫股份有限公司 | 具抗氧化功能之智利酒果多莓果組合物 |
CN107811176A (zh) * | 2017-11-07 | 2018-03-20 | 张永刚 | 马基莓健康功能饮料及制备方法 |
CN107981291A (zh) * | 2017-12-04 | 2018-05-04 | 重庆骄王天然产物股份有限公司 | 一种果冻粉、果冻及其制备方法 |
CN113197291A (zh) * | 2021-05-18 | 2021-08-03 | 南京泛成生物科技有限公司 | 一种基于植物提取胶体的清洁标签果冻及制备方法 |
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CN107811176A (zh) * | 2017-11-07 | 2018-03-20 | 张永刚 | 马基莓健康功能饮料及制备方法 |
CN107981291A (zh) * | 2017-12-04 | 2018-05-04 | 重庆骄王天然产物股份有限公司 | 一种果冻粉、果冻及其制备方法 |
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