CN114668142A - 一种发芽藜麦蛋白肽代餐粉及其制备方法 - Google Patents
一种发芽藜麦蛋白肽代餐粉及其制备方法 Download PDFInfo
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- CN114668142A CN114668142A CN202210489763.1A CN202210489763A CN114668142A CN 114668142 A CN114668142 A CN 114668142A CN 202210489763 A CN202210489763 A CN 202210489763A CN 114668142 A CN114668142 A CN 114668142A
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Abstract
本发明公开了一种发芽藜麦蛋白肽代餐粉及其制备方法。发芽藜麦中的蛋白质含量更高、营养更加均衡,并且用酶解方式处理后得到的发芽藜麦蛋白活性肽能够通过疏水反应与α‑葡萄糖苷酶的重要位点结合,抑制体内的葡萄糖的生成,进而控制葡萄糖的摄入,再辅以摄入魔芋后在小肠中吸水膨胀的作用,进一步阻碍糖类的吸收。本发明不仅具有易冲调、口感独特、营养均衡、低脂低热量、饱腹感强的优点,还有补充营养、降糖降脂、调节肠道菌群等作用,有一定的减肥瘦身的功能,能适应现代人的需求和快节奏生活。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种发芽藜麦蛋白肽代餐粉及其制备方法。
背景技术
随着我国经济的飞速发展,人民的生活水平逐渐提高,对食品的需求更加多样化。代餐食品的出现,是源于人们对方便、健康的食品有更大的需求。一般来说,代餐食品是指取代部分或全部正餐的食物,常见的代餐形式有代餐饼干、代餐粉、代餐棒、代餐奶昔以及代餐粥等。能够快速、便捷的为人体提供大量的各种营养物质外,具有高纤维、低热量、易饱腹等特点。
目前国家对于代餐食品并没有统一的标准,因此代餐产品良莠不齐。代餐食品的主要成分一般为蛋白质、维生素矿物质和膳食纤维。但是,有些代餐产品可能添加的营养素不够,长期食用,会导致营养失衡,影响身体健康;还有些所谓“代餐"产品,实只是商家宣传的噱头,根本不具备代餐功能;并且,现有的代餐粉中绝大部分含有麸质,并不合适乳糜泻患者食用;另外,从营养吸收的角度来说,代餐食品并没有吃正餐摄入的营养容易吸收。
发芽藜麦粉的蛋白质含量高,含有与牛乳酪蛋白相似的氨基酸组成,是一种优质的植物蛋白来源。藜麦中游离色氨酸含量较高,能够进入大脑为中枢神经系统神经递质的合成提供原料。藜麦萌发一段时间后,酶的各种呼吸、活化和代谢作用都会大幅度增长,释放更多维生素及矿物质,降解抗营养因子,随之其营养物质含量非常丰富。经过萌发处理后的藜麦可溶性蛋白质含量显著增加,水解蛋白酶的活性增强,改善了藜麦的食用品质和营养价值,经过体外消化的藜麦还能改善小鼠的肠道菌群。并且经过不同酶解方式处理后生成的发芽藜麦活性肽,具有包括抗高血压、抗糖尿病、抗氧化和抗菌作用等功能。进一步地,发芽藜麦蛋白活性肽能通过疏水反应与α-葡萄糖苷酶的重要位点结合,可以抑制体内的葡萄糖的生成,进而控制葡萄糖的摄入。
如中国专利文献上公开了:“一种低热量、易冲调的便携式藜麦代餐粉”,公开号为CN201910090851.2,虽然考虑到饱腹感和营养性,但并未很好的发挥藜麦本身的效用,额外添加其他蛋白,且只单一通过增强饱腹感来减少摄入,从而起到减肥效果。并通过添加其他物质来调节肠道菌群。而本发明充分利用藜麦自身价值,将其发芽后增加其自身蛋白,通过酶解后得到的活性肽通过疏水反应与α-葡萄糖苷酶的重要位点结合,抑制体内的葡萄糖的水解,进而控制葡萄糖的摄入。同时藜麦肽自身也是一种很有潜力的益生元,将可调节肠道微生物菌群,改善肠道健康,防止便秘;再如中国专利文献上公开了:“藜麦营养代餐粉”,公开号为CN201610167780.8,口味欠佳且功效较单一主要作用为补充部分能量。虽营养与本发明比也稍显不足。本发明除了补充能量外,还可抑制脂肪生成,调节肠道菌群,同时藜麦肽具有较高抗氧化活性和降血糖活性,其抗氧化活性约是藜麦蛋白的2倍;公开号为CN201911089867.8“一种降糖藜麦代餐粉及其制备工艺”,膳食纤维虽然含量较高,但可溶性膳食纤维含量有待提高,且蛋白含量较本发明有所不足。
本申请人发现现有技术至少存在以下技术问题:
1、现有技术中的代餐食品添加的营养素不够,且营养不均衡,不利用人们长期食用;
2、现有代餐粉中绝大部分含有麸质,不合适乳糜泻患者食用;
3、现有技术中的代餐食品中的营养不易吸收,于人们健康不利;
4、现有技术中代餐食品的瘦身机理不清晰。
发明内容
本发明的目的在于提供一种发芽藜麦蛋白肽代餐粉及其制备方法,以解决现有技术中的代餐食品添加的营养素不够,且营养不均衡,不利用人们长期食用的技术问题,并且能够抑制前体脂肪细胞转化和葡萄糖苷酶的活性从而抑制糖类和脂肪的吸收,在一定程度上还能改善肠道菌群,具有一定的减肥瘦身效果。
为实现上述目的,本发明提供了以下技术方案:
本发明提供的一种发芽藜麦蛋白肽代餐粉,包括下述重量份的原料:发芽藜麦粉45-55份;发芽藜麦蛋白肽15-25份;红枣粉15-25份;山楂粉10-20份;脱脂奶粉30-40份;魔芋粉10-15份;木糖醇5-15份。
进一步地,各原料的重量份分别为:发芽藜麦粉47.5-57.5份;发芽藜麦蛋白肽粉17.5-22.5份;魔芋粉10-12.5份;红枣粉17.5-22.5份;山楂粉17.5-22.5份;脱脂奶粉32.5-37.5份;木糖醇7.5-10份;
进一步地,各原料的重量份分别为:发芽藜麦粉50份;发芽藜麦蛋白肽20份;红枣粉20份;山楂粉15份;脱脂奶粉35份;魔芋粉15份;木糖醇10份。
本发明提供的发芽藜麦蛋白肽代餐粉的制备方法,包括下述步骤:
S1、挑选颗粒完整、饱满的藜麦进行发芽处理,得到发芽的藜麦;将发芽的藜麦进行干燥、粉碎,得到发芽藜麦粉,再经过碱溶酸沉,酶解后得到发芽藜麦蛋白肽;
S2、将魔芋热风干燥,采用热风干燥箱,是在温度为100-120℃焙烤0.8-1.2h;待其冷却后,采用打粉机将其粉碎,然后过100-120目筛,得到魔芋粉;
S3、将红枣清洗后热风,采用热风干燥箱,是在温度为60-80℃热风干燥11-13h;待其冷却后,去核、切块,然后采用打粉机将其粉碎,然后过100-120目筛,得到红枣粉;
S4、将山楂进行清洗、去核、切片、热风干燥,采用热风干燥箱,是在温度为40-50℃热风干燥7-9h;待其冷却后,然后采用打粉机将其粉碎,然后过100-120目筛,得到山楂粉;
S5、将步骤S1中得到的发芽藜麦粉、发芽藜麦蛋白肽、步骤S2中得到的魔芋、步骤S3得到的红枣粉、步骤S4得到的山楂粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽藜麦蛋白肽代餐粉成品。
进一步的,所述步骤S1中,发芽处理具体为:
①将藜麦浸泡在次氯酸钠溶液中进行表面消毒,然后去离子水冲洗干净;
②将冲洗干净后的藜麦在温度为22-28℃遮光浸泡6-12h;
③在发芽盘上铺一层湿润的滤纸,将浸泡后的藜麦铺于湿润的滤纸上,并在藜麦上再铺一层湿润滤纸,在温度为22-28℃、湿度85%-95%的恒温恒湿培养箱中避光发芽36-72h;且在避光发芽的过程中,每间隔6-8h向滤纸表面洒水,使两层滤纸完全湿润。
所述步骤①中,次氯酸钠溶液的浓度为2%-3%;藜麦浸泡在次氯酸钠溶液中的浸泡时间为4-6min;
所述步骤②中,冲洗干净后的藜麦是在温度为25℃遮光浸泡12h;
所述步骤③中,是在温度为25℃、湿度90%的恒温恒湿培养箱中避光发芽36-72h。
所述步骤S1中,干燥采用热风干燥箱,是在温度为120-140℃焙烤35-45min;待其冷却后,采用打粉机将其粉碎,然后过100-120目筛,得到发芽藜麦粉。
进一步地,发芽藜麦蛋白肽代餐粉的制备方法中藜麦蛋白肽的制作方法:
(1)利用碱溶酸沉法,称取发芽藜麦粉用正己烷脱脂,发芽藜麦粉与正已烷的料液比为1:5, 室温下搅拌0.5-1.5h,然后抽滤, 重复2次, 挥发12 h;
(2)脱脂发芽藜麦粉按1:12料液比加入蒸馏水, 在温度为45℃和pH为11的条件下提取3h, 并不断搅拌。浸提后离心,离心条件为3000-4000r/min离心20-30 min;之后收集上清液, 需进行2次浸提 (相同条件下) , 合并2次上清液调pH为4.5。静置20-30min后离心离心条件为4000-4500r/min离心15-25 min。收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0, 冷冻干燥得到发芽藜麦蛋白粉;
(3)以步骤(2)中提取的发芽藜麦蛋白为基础,以藜麦蛋白粉:蒸馏水为1:25的料液比将藜麦蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃温度下水和50min。之后分别以酶与底物为1:50的比例加入木瓜蛋白酶、胃蛋白酶与菠萝蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH:木瓜蛋白酶的最适pH为7~8,最适温度50-55℃;胃蛋白酶的最适pH 2,最适温度37℃;菠萝蛋白酶pH为6.5~7.5,最适温度55-60℃;在此条件下分别启动酶解反应。在一定时间后沸水灭酶10min,在8000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽藜麦蛋白肽,后置于-80℃保藏备用。
基于上述技术方案,本发明实施例至少可以产生如下技术效果:
(1)本发明提供的发芽藜麦蛋白肽代餐粉及其制备方法,是以藜麦为基料,并加入魔芋粉、红枣粉、山楂粉、脱脂奶粉、木糖醇,开发特色产品,可以改良藜麦风味,制备出的代餐粉,不仅营养丰富,而且口感细腻、营养均衡、低脂肪低热量、饱腹感强,还具有藜麦独特的风味以及红枣和山楂的香气。魔芋颗粒迅速吸水膨胀,将其余粉末包裹其中,形成稳定的交联体系,使代餐粉粘稠度增加,在小肠中进一步吸水膨胀,阻碍糖类的吸收,具有一定减肥瘦身的功能;适合各种人群长期食用,能食用人群帮助改善饮食结构,缓解慢性病的发生,通过改善人们的饮食结构,来缓解和抑制慢性病的发生。本产品所选取的甜味剂木糖醇可从橡树、玉米芯、甘蔗渣等植物原料中提取出来,是一种天然甜味剂,一定程度上可以提升产品附加值,增加资源利用率。
(2)原料中的发芽藜麦粉含有丰富的黄酮类化合物, 主要以苷类形式存在, 包括槲皮素、异鼠李素、山奈酚等,黄酮类成分具有显著的抗氧化、抗癌作用;再者,发芽藜麦中芦丁也具有多重生理功效,发芽藜麦中的芦丁可降低糖尿病鼠血管平滑肌细胞的通透性及脆性、防止血细胞的凝集、扩张冠状动脉和增强冠状动脉血流量等, 防治心血管疾病;并且,藜麦血糖指数为53±5, 远低于水稻 (69±7) 和小麦 (70±5), 可以延缓血糖升高,达到降血糖的目的,魔芋含有丰富的膳食纤维,有非常好的饱腹感,非常适合糖尿病人和减肥人群食用。
(3)本发明提供的发芽藜麦蛋白肽代餐粉及其制备方法,原料中的发芽藜麦蛋白活性肽具有一定的抗氧化、降血糖、免疫调节活性、降低高血压和益生元活性等一系列的生物活性。有研究证明,采用外源蛋白酶水解藜麦蛋白,检测到即使未经超滤,分子质量在20ku左右的藜麦肽仍具有抗氧化活性,并且其抗氧化活性约是藜麦蛋白的2倍;采用木瓜蛋白酶对藜麦蛋白进行酶解得到具有降血糖活性的肽;将体外消化后的藜麦与粪肠菌群共培养后,发现具有平衡肠道菌群以及促进短链脂肪酸产生的功效,因此,藜麦肽也是一种很有潜力的益生元,将可调节肠道微生物菌群,改善肠道健康,防止便秘。藜麦蛋白经过酶解处理后得到的藜麦蛋白肽作为原料,可以让本款代餐粉具有一定的补充营养、降糖降脂、清理肠道的作用。
(4)本发明提供的发芽藜麦蛋白肽代餐粉及其制备方法,原料中发芽藜麦是不含麸质的食物,这便说明它是一种容易获得的纤维和蛋白质来源,所以本发明中的代餐粉也非常适合对麸质敏感或患有乳糜泻的人食用。
附图说明
图1:a是本发明经过萌发处理后的发芽藜麦;b是发芽藜麦局部浏览图;c是本发明下述实施例1的代餐粉状态图。
具体实施方式
一、制备实施例
实施例1:
1.1原料(按重量份)
发芽藜麦粉55份;发芽藜麦蛋白肽15份;魔芋粉5份;红枣粉25份;山楂粉10份;脱脂奶粉40份;木糖醇5份。
1.2制备方法
包括下述步骤:
本发明提供的发芽藜麦蛋白肽代餐粉的制备方法,包括下述步骤:
S1、挑选颗粒完整、饱满的藜麦进行发芽处理,将藜麦浸泡在2%-3%次氯酸钠溶液中浸泡2min表面消毒,然后去离子水冲洗干净,将冲洗干净后的藜麦在温度为25℃遮光浸泡12h,在发芽盘上铺一层湿润的滤纸,将浸泡后的藜麦铺于湿润的滤纸上,并在藜麦上再铺一层湿润滤纸,在温度为25℃、湿度90%的恒温恒湿培养箱中避光发芽72h;且在避光发芽的过程中,每间隔8h向滤纸表面洒水,使两层滤纸完全湿润。培养完成后,得到发芽的藜麦,将发芽藜麦采用热风干燥箱干燥,在温度为130℃焙烤45min;待其冷却后,采用打粉机将其粉碎,然后过120目筛,得到发芽藜麦粉;
进一步地,发芽藜麦蛋白肽代餐粉的制备方法中藜麦蛋白肽的制作方法:
(1)利用碱溶酸沉法,称取发芽藜麦粉用正己烷脱脂,发芽藜麦粉与正已烷的料液比为1:5 , 室温下搅拌1h后抽滤, 重复2次, 挥发12 h;
(2)脱脂发芽藜麦粉按1:12的料液比加入蒸馏水, 在45℃和pH=11下提取3h, 并不断搅拌。浸提后以4000r/min离心25min, 收集上清液, 之后进行2次浸提 (相同条件下), 合并2次上清液调pH=4.5, 静置30min后4500r/min离心20min, 收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0, 冷冻干燥得到发芽藜麦蛋白粉;
(3)以步骤(2)中提取的发芽藜麦蛋白为基础,以藜麦蛋白粉与蒸馏水的料液比为1:25的料液比将藜麦蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃下水和50min。之后分别以1:50比例加入木瓜蛋白酶、胃蛋白酶与菠萝蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH,(木瓜蛋白酶的最适pH为7~8,最适温度50-55℃,;胃蛋白酶的最适pH 2,最适温度37℃;菠萝蛋白酶pH为6.5~7.5,最适温度55-60℃)分别启动酶解反应。在一定时间后沸水灭酶10min,在8000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽藜麦蛋白肽,后置于-80℃保藏备用;
S2、将魔芋用热风干燥箱在温度为120℃焙烤1h;待其冷却后,采用打粉机将其粉碎,然后过110目筛,得到魔芋粉;
S3、将红枣用热风干燥箱,在温度为60℃热风干燥12h;待其冷却后,去核、切块,然后采用打粉机将其粉碎,然后过120目筛,得到红枣粉;
S4、将山楂用热风干燥箱,在温度为40℃热风干燥8h;待其冷却后,然后采用打粉机将其粉碎,然后过100-120目筛,得到山楂粉;
S5、将步骤S1中得到的发芽藜麦粉、发芽藜麦蛋白肽、步骤S2中得到的魔芋、步骤S3得到的红枣粉、步骤S4得到的山楂粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽藜麦蛋白肽代餐粉成品。
实施例2:
2.1原料(按重量份)
发芽藜麦粉45份;发芽藜麦蛋白肽25份;魔芋粉15份;红枣粉15份;山楂粉20份;脱脂奶粉30份;木糖醇15份。
2.2制备方法
包括下述步骤:
本发明提供的发芽藜麦蛋白肽代餐粉的制备方法,包括下述步骤:
S1、挑选颗粒完整、饱满的藜麦进行发芽处理,将藜麦浸泡在2%-3%次氯酸钠溶液中浸泡2min表面消毒,然后去离子水冲洗干净,将冲洗干净后的藜麦在温度为25℃遮光浸泡12h,在发芽盘上铺一层湿润的滤纸,将浸泡后的藜麦铺于湿润的滤纸上,并在藜麦上再铺一层湿润滤纸,在温度为25℃、湿度90%的恒温恒湿培养箱中避光发芽72h;且在避光发芽的过程中,每间隔8h向滤纸表面洒水,使两层滤纸完全湿润。培养完成后,得到发芽的藜麦,将发芽藜麦采用热风干燥箱干燥,在温度为130℃焙烤45min;待其冷却后,采用打粉机将其粉碎,然后过120目筛,得到发芽藜麦粉;
进一步地,发芽藜麦蛋白肽代餐粉的制备方法中藜麦蛋白肽的制作方法:
(1)利用碱溶酸沉法,称取发芽藜麦粉用正己烷脱脂,发芽藜麦粉与正已烷的料液比为1:5 , 室温下搅拌1h后抽滤, 重复2次, 挥发12 h;
(2)脱脂发芽藜麦粉按1:12的料液比加入蒸馏水, 在45℃和pH=11下提取3h, 并不断搅拌。浸提后以4000r/min离心25min, 收集上清液, 之后进行2次浸提 (相同条件下), 合并2次上清液调pH=4.5, 静置30min后4500r/min离心20min, 收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0, 冷冻干燥得到发芽藜麦蛋白粉;
(3)以步骤(2)中提取的发芽藜麦蛋白为基础,以藜麦蛋白粉与蒸馏水的料液比为1:25的料液比将藜麦蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃下水和50min。之后分别以1:50比例加入木瓜蛋白酶、胃蛋白酶与菠萝蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH,(木瓜蛋白酶的最适pH为7~8,最适温度50-55℃,;胃蛋白酶的最适pH 2,最适温度37℃;菠萝蛋白酶pH为6.5~7.5,最适温度55-60℃)分别启动酶解反应。在一定时间后沸水灭酶10min,在8000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽藜麦蛋白肽,后置于-80℃保藏备用;
S2、将魔芋用热风干燥箱在温度为120℃焙烤1h;待其冷却后,采用打粉机将其粉碎,然后过110目筛,得到魔芋粉;
S3、将红枣用热风干燥箱,在温度为60℃热风干燥12h;待其冷却后,去核、切块,然后采用打粉机将其粉碎,然后过120目筛,得到红枣粉;
S4、将山楂用热风干燥箱,在温度为40℃热风干燥8h;待其冷却后,然后采用打粉机将其粉碎,然后过100-120目筛,得到山楂粉;
S5、将步骤S1中得到的发芽藜麦粉、发芽藜麦蛋白肽、步骤S2中得到的魔芋、步骤S3得到的红枣粉、步骤S4得到的山楂粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽藜麦蛋白肽代餐粉成品。
实施例3:
3.1原料(按重量份)
发芽藜麦粉57.5份;发芽藜麦蛋白肽17.5份;魔芋粉7.5份;红枣粉22.5份;山楂粉12.5份;脱脂奶粉32.5份;木糖醇7.5份。
3.2制备方法
包括下述步骤:
本发明提供的发芽藜麦蛋白肽代餐粉的制备方法,包括下述步骤:
S1、挑选颗粒完整、饱满的藜麦进行发芽处理,将藜麦浸泡在2%-3%次氯酸钠溶液中浸泡2min表面消毒,然后去离子水冲洗干净,将冲洗干净后的藜麦在温度为25℃遮光浸泡12h,在发芽盘上铺一层湿润的滤纸,将浸泡后的藜麦铺于湿润的滤纸上,并在藜麦上再铺一层湿润滤纸,在温度为25℃、湿度90%的恒温恒湿培养箱中避光发芽72h;且在避光发芽的过程中,每间隔8h向滤纸表面洒水,使两层滤纸完全湿润。培养完成后,得到发芽的藜麦,将发芽藜麦采用热风干燥箱干燥,在温度为130℃焙烤45min;待其冷却后,采用打粉机将其粉碎,然后过120目筛,得到发芽藜麦粉;
进一步地,发芽藜麦蛋白肽代餐粉的制备方法中藜麦蛋白肽的制作方法:
(1)利用碱溶酸沉法,称取发芽藜麦粉用正己烷脱脂,发芽藜麦粉与正已烷的料液比为1:5 , 室温下搅拌1h后抽滤, 重复2次, 挥发12 h;
(2)脱脂发芽藜麦粉按1:12的料液比加入蒸馏水, 在45℃和pH=11下提取3h, 并不断搅拌。浸提后以4000r/min离心25min, 收集上清液, 之后进行2次浸提 (相同条件下), 合并2次上清液调pH=4.5, 静置30min后4500r/min离心20min, 收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0, 冷冻干燥得到发芽藜麦蛋白粉;
(3)以步骤(2)中提取的发芽藜麦蛋白为基础,以藜麦蛋白粉与蒸馏水的料液比为1:25的料液比将藜麦蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃下水和50min。之后分别以1:50比例加入木瓜蛋白酶、胃蛋白酶与菠萝蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH,(木瓜蛋白酶的最适pH为7~8,最适温度50-55℃,;胃蛋白酶的最适pH 2,最适温度37℃;菠萝蛋白酶pH为6.5~7.5,最适温度55-60℃)分别启动酶解反应。在一定时间后沸水灭酶10min,在8000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽藜麦蛋白肽,后置于-80℃保藏备用;
S2、将魔芋用热风干燥箱在温度为120℃焙烤1h;待其冷却后,采用打粉机将其粉碎,然后过110目筛,得到魔芋粉;
S3、将红枣用热风干燥箱,在温度为60℃热风干燥12h;待其冷却后,去核、切块,然后采用打粉机将其粉碎,然后过120目筛,得到红枣粉;
S4、将山楂用热风干燥箱,在温度为40℃热风干燥8h;待其冷却后,然后采用打粉机将其粉碎,然后过100-120目筛,得到山楂粉;
S5、将步骤S1中得到的发芽藜麦粉、发芽藜麦蛋白肽、步骤S2中得到的魔芋、步骤S3得到的红枣粉、步骤S4得到的山楂粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽藜麦蛋白肽代餐粉成品。
实施例4:
4.1原料(按重量份)
发芽藜麦粉47.5份;发芽藜麦蛋白肽20份;魔芋粉15份;红枣粉17.5份;山楂粉17.5份;脱脂奶粉32.5份;木糖醇7.5份。
4.2制备方法
同实施例1。
实施例5:
5.1原料(按重量份)
发芽藜麦粉50份;发芽藜麦蛋白肽20份;魔芋10份;红枣粉20份;山楂粉15份;脱脂奶粉35份;木糖醇10份。
5.2制备方法
同实施例1。
二、实验例
1、实施例1-5中制备的代餐粉的营养成分含量检测
(1)检测标准或检测方法
根据《中国食物成分表》中物质营养素含量进行计算
(2)检测结果,如下表1所示:
表1 营养成分含量检测结果
2、实施例1-5中制备的代餐粉的感官评价
(1)实验方法
选取20名味觉、嗅觉正常,未经专业训练的评价人员组成感官评价小组,将实施例1-5中制备的代餐粉用80℃热水进行冲调,冲调比例按30g代餐粉冲入180ml热水,评价人员根据感官评分标准对复合发芽藜麦蛋白肽代餐粉进行感官评价。感官评分标准如下表2所示:
表2 感官评分标准
(2)实施例1-5中制备的代餐粉的感官评分结果如下表3所示:
表3 感官评分结果
3、对实施例1-5中制备的代餐粉进行理化性质测定
(1)测定项目及测定方法:
①分散性
将盛有50mL去离子水(50℃)的烧杯置于磁力搅拌器上,准确称取1g发芽藜麦蛋白肽代餐粉,快速均匀散布于水中,记录粉体完全分散在水中所消耗的时间,即为分散时间。
②稳定性
准确称取发芽藜麦蛋白肽代餐粉,放入ml量筒,倒入40mL80℃的开水,用玻璃棒搅拌30s,使溶液均匀,静止3min后测定上清液高度H1和悬浊液总高度H2,按照下式计算冲调稳定性指数值(K)。冲调稳定性指数的等级分布如下表4所示:
表4 冲调稳定性指数的等级分布
③溶胀度
准确称取1.5g发芽藜麦蛋白肽代餐粉样品于离心管中,用去离子水配制成20g/L的溶液,混匀后置于55℃水浴锅中加热30min,每隔5min振荡30s,使其保持悬浮状态,水浴后冷却至常温,以3000r/min离心15min,上清液和沉淀均在105℃条件下烘干至恒重,上清液烘干后质量为a(g),沉淀烘干后质量为b(g),则溶解度(S)和膨胀度(P)的计算如下式所示:
④结块率
准确称取5g发芽藜麦魔芋粉于烧杯中,向烧杯中加入30mL 80℃的开水,充分搅拌均匀,静置10min后将溶液加水稀释两倍,用已知质量(m1)的40目筛网过滤,后将带渣筛网烘干至恒重质量(m2),两次质量差除以干粉质量即为发芽藜麦蛋白肽代餐粉的结块率Q。
(2)测定结果如下表5所示:
表5 代餐粉理化性质测定结果
Claims (8)
1.一种发芽藜麦蛋白肽代餐粉,其特征在于,包括下述重量份的原料:发芽藜麦粉45-55份;发芽藜麦蛋白肽15-25份;红枣粉15-25份;山楂粉10-20份;脱脂奶粉30-40份;魔芋粉10-15份;木糖醇5-15份。
2.根据权利要求1所述的发芽藜麦蛋白肽代餐粉,其特征在于,各原料的重量份分别为:发芽藜麦粉47.5-57.5份;发芽藜麦蛋白肽粉17.5-22.5份;魔芋粉10-12.5份;红枣粉17.5-22.5份;山楂粉17.5-22.5份;脱脂奶粉32.5-37.5份;木糖醇7.5-10份。
3.根据权利要求1所述的发芽藜麦蛋白肽代餐粉,其特征在于,各原料的重量份分别为:发芽藜麦粉50份;发芽藜麦蛋白肽20份;红枣粉20份;山楂粉15份;脱脂奶粉35份;魔芋粉15份;木糖醇10份。
4.根据权利要求1-3中任意一项所述的发芽藜麦蛋白肽代餐粉的制备方法,其特征在于,包括下述步骤:
S1、挑选颗粒完整、饱满的藜麦进行发芽处理,得到发芽的藜麦;将发芽的藜麦进行干燥、粉碎,得到发芽藜麦粉,再经过碱溶酸沉,酶解后得到发芽藜麦蛋白肽;
S2、将魔芋热风干燥,采用热风干燥箱,是在温度为100-120℃焙烤0.8-1.2h;待其冷却后,采用打粉机将其粉碎,然后过100-120目筛,得到魔芋粉;
S3、将红枣清洗后热风,采用热风干燥箱,是在温度为60-80℃热风干燥11-13h;待其冷却后,去核、切块,然后采用打粉机将其粉碎,然后过100-120目筛,得到红枣粉;
S4、将山楂进行清洗、去核、切片、热风干燥,采用热风干燥箱,是在温度为40-50℃热风干燥7-9h;待其冷却后,然后采用打粉机将其粉碎,然后过100-120目筛,得到山楂粉;
S5、将步骤S1中得到的发芽藜麦粉、发芽藜麦蛋白肽、步骤S2中得到的魔芋、步骤S3得到的红枣粉、步骤S4得到的山楂粉以及脱脂奶粉、木糖醇按配比混合均匀,得到发芽藜麦蛋白肽代餐粉成品。
5.根据权利要求4所述的发芽藜麦蛋白肽代餐粉的制备方法,其特征在于,所述步骤S1中,发芽处理具体为:
①将藜麦浸泡在次氯酸钠溶液中进行表面消毒,然后去离子水冲洗干净;
②将冲洗干净后的藜麦在温度为22-28℃遮光浸泡6-12h;
③在发芽盘上铺一层湿润的滤纸,将浸泡后的藜麦铺于湿润的滤纸上,并在藜麦上再铺一层湿润滤纸,在温度为22-28℃、湿度85%-95%的恒温恒湿培养箱中避光发芽36-72h;且在避光发芽的过程中,每间隔6-8h向滤纸表面洒水,使两层滤纸完全湿润。
6.根据权利要求5所述的发芽藜麦蛋白肽代餐粉的制备方法,其特征在于,所述步骤①中,次氯酸钠溶液的浓度为2%-3%;藜麦浸泡在次氯酸钠溶液中的浸泡时间为4-6min;
所述步骤②中,冲洗干净后的藜麦是在温度为25℃遮光浸泡12h;
所述步骤③中,是在温度为25℃、湿度90%的恒温恒湿培养箱中避光发芽36-72h。
7.根据权利要求4所述的发芽藜麦蛋白肽代餐粉的制备方法,其特征在于,所述步骤S1中,干燥采用热风干燥箱,是在温度为120-140℃焙烤35-45min;待其冷却后,采用打粉机将其粉碎,然后过100-120目筛,得到发芽藜麦粉。
8.根据权利要求4所述的发芽藜麦蛋白肽代餐粉的制备方法中藜麦蛋白肽的制作方法,其特征在于:
(1)利用碱溶酸沉法,称取发芽藜麦粉用正己烷脱脂,发芽藜麦粉与正已烷的料液比为1:5, 室温下搅拌0.5-1.5h,然后抽滤, 重复2次, 挥发12 h;
(2)脱脂发芽藜麦粉按1:12料液比加入蒸馏水, 在温度为45℃和pH为11的条件下提取3h, 并不断搅拌;浸提后离心,离心条件为3000-4000r/min离心20-30 min;之后收集上清液, 需进行2次浸提 (相同条件下) , 合并2次上清液调pH为4.5;静置20-30min后离心离心条件为4000-4500r/min离心15-25 min;收集沉淀,用去离子水洗涤2次除去可溶性盐后调节pH至7.0,冷冻干燥得到发芽藜麦蛋白粉;
(3)以步骤(2)中提取的发芽藜麦蛋白为基础,以藜麦蛋白粉:蒸馏水为1:25的料液比将藜麦蛋白粉和蒸馏水混匀后放入恒温水浴锅中,用0.5M的NaOH调整pH至7.0,并在50℃温度下水和50min,之后分别以酶与底物为1:50的比例加入木瓜蛋白酶、胃蛋白酶与菠萝蛋白酶,调节水浴锅温度使其达到酶的最适温度,再用0.5M NaOH调节酶作用的最适pH:木瓜蛋白酶的最适pH为7~8,最适温度50-55℃;胃蛋白酶的最适pH 2,最适温度37℃;菠萝蛋白酶pH为6.5~7.5,最适温度55-60℃;在此条件下分别启动酶解反应;在一定时间后沸水灭酶10min,在8000r/min条件下离心20min,取其上清液,冷冻干燥得到发芽藜麦蛋白肽,后置于-80℃保藏备用。
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