CN114831251A - 一种脱脂鱼蛋白代餐棒及其制备方法 - Google Patents
一种脱脂鱼蛋白代餐棒及其制备方法 Download PDFInfo
- Publication number
- CN114831251A CN114831251A CN202210352042.6A CN202210352042A CN114831251A CN 114831251 A CN114831251 A CN 114831251A CN 202210352042 A CN202210352042 A CN 202210352042A CN 114831251 A CN114831251 A CN 114831251A
- Authority
- CN
- China
- Prior art keywords
- fish
- meal replacement
- defatted
- replacement bar
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012054 meals Nutrition 0.000 title claims abstract description 44
- 108010028690 Fish Proteins Proteins 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- 235000019733 Fish meal Nutrition 0.000 claims abstract description 14
- 239000004467 fishmeal Substances 0.000 claims abstract description 14
- 238000004108 freeze drying Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000013618 yogurt Nutrition 0.000 claims abstract description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 7
- 239000004386 Erythritol Substances 0.000 claims abstract description 7
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 7
- 229940009714 erythritol Drugs 0.000 claims abstract description 7
- 235000019414 erythritol Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 7
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims description 27
- 235000013372 meat Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 235000021395 porridge Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 102000004882 Lipase Human genes 0.000 claims description 9
- 108090001060 Lipase Proteins 0.000 claims description 9
- 239000004367 Lipase Substances 0.000 claims description 9
- 235000019421 lipase Nutrition 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000005238 degreasing Methods 0.000 claims description 4
- 239000013505 freshwater Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002131 composite material Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 19
- 230000001953 sensory effect Effects 0.000 description 13
- 230000008569 process Effects 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 7
- 235000020183 skimmed milk Nutrition 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000019784 crude fat Nutrition 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000020235 chia seed Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000036186 satiety Effects 0.000 description 3
- 235000019627 satiety Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 2
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229930186217 Glycolipid Natural products 0.000 description 2
- 241001506047 Tremella Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 235000021158 dinner Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Images
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种脱脂鱼蛋白代餐棒及其制备方法,属于食品生产技术领域。它按质量计,包括以下组分:紫米50.0~60.0g,脱脂酸奶150.0~250.0g,赤藓糖醇10.0~30.0g,藜麦5.0~15.0g、烘干鱼粉5.0~20.0g、魔芋粉0.5~1.0g、草莓粉2.0~5.0g。本发明的代餐棒配方中以紫米、酸奶等谷物和乳制品作为主体,添加鱼类优质蛋白及赤藓糖醇,原料健康、天然,极大改善了营养源品质,做到高蛋白、低脂肪,较大程度上解决了年轻消费者对脂肪摄入过量的担忧,本发明使用冷冻干燥技术制作,可最大程度保留产品原有风味及营养,同时技术操作简单,易于商品化生产。
Description
技术领域
本发明属于食品生产技术领域,具体涉及一种脱脂鱼蛋白代餐棒及其制备方法。
背景技术
代餐食品又称替餐食品,就是可以部分或者全部取代正餐的食品,普遍应用的类型有代餐粉、代餐粥、代餐奶以及代餐棒等。代餐食品的作用除了能够为人体快速、便捷地供应所需要的大量营养物质外,还具备低热量、高纤维、易饱腹等优势,有利于人体健康。
以银耳渣为主要纤维素提供源,以膨化米、藜麦球等谷物膨化颗粒和富含蛋白质的大豆蛋白颗粒为主体,并添加燕麦、蔓越莓干等谷物、水果颗粒,采用冷加工挤压成型工艺,通过糖浆与油脂黏合,制作银耳渣高纤维代餐营养棒,能量源以脂肪为主。
经检索,《周洋,李璐,吕莹.烘烤、蒸汽热处理和挤压膨化对藜麦风味和苦味的影响[J].食品科学,2020,41(20):263-269.》发现经烘烤的藜麦,能有效减少其中的苦味皂苷,并释放出浓郁香味;
经《孙宇星,迟文娟.藜麦推广前景分析[J].绿色科技,2017(07):197-198.》发现,藜麦还具有高蛋白含量,其所含脂肪中不饱和脂肪酸占83%。
经过市场数据调查和对市面上不同代餐棒进行感官测评,二者的数据结果显示,市面上现有的代餐棒产品制作成本较高,导致价格升高,并且普遍具有口感差的特点。
而且,目前的代餐棒产品所使用的原料种类繁多,但主要以脂肪作为主要功能物质,鲜有添加优质蛋白的代餐棒产品,亦没有出现将鱼蛋白和酸奶冻干进行结合的代餐棒产品,是市场缺口之一。但是利用鱼用作食品蛋白会存在腥味,影响消费者口感。
为此针对上述内容,提出一种脱脂鱼蛋白代餐棒及其制备方法来消除鱼蛋白代餐棒的土腥味,改善消费者的口感很有必要。
发明内容
本发明旨在提供一种脱脂鱼蛋白代餐棒及其制备方法,它以紫米酸奶为基底,并加入藜麦,鱼蛋白等增加产品膳食纤维、蛋白质等营养物质。通过冻干工艺制成代餐棒,从饮食控制营养物质摄入。
本发明采取以下技术方案:
一种脱脂鱼蛋白代餐棒,按重量份计,包括以下组分:
紫米50~60份、藜麦5~15份、赤藓糖醇10~30份、脱脂酸奶150~ 250份、烘干鱼粉5~20份、魔芋粉0.5~1份、草莓粉2~5份。
本发明的一个优选方案,所述的脱脂鱼蛋白代餐棒,按重量份计,包括以下组分:紫米50份、藜麦10份、赤藓糖醇20份、脱脂酸奶200份、烘干鱼粉5份、魔芋粉1份、草莓粉3份。
以上所述的脱脂鱼蛋白代餐棒的制备方法,包括以下步骤:
S1、将烘干鱼粉、脱脂酸奶、魔芋粉、草莓粉与紫米藜麦粥按比例混匀,得混合物;
S2、将混合物经制模、预冻、冻干得脱脂鱼蛋白代餐棒。
优选的,在进行S1之前,需分别制作紫米藜麦粥和烘干鱼粉;
制作紫米藜麦粥的步骤为:紫米藜麦粥是紫米用清水洗净,经浸泡与经烘烤后的藜麦按配比熬成粥,随后按配比加入赤藓糖醇而得;
优选的,紫米浸泡时间为40-90min,更优选为60min;藜麦的烘烤温度为150-180℃,烘烤时间为10-20min;
烘干鱼粉的制备方法,包括以下步骤:
A、鱼肉去腥,将淡水鲈鱼去除头尾内脏,取鱼肉洗净,并浸泡,再按比例加入酵母和茶多酚;
B.脱脂:去腥后的鱼肉按比例与脂肪酶溶液混合;
C.鱼肉蒸煮后滤干水分,烘烤绞碎。
步骤A中,按照鱼水比为1:8~15浸泡,酵母、茶多酚和鱼肉重量比为 1:4:10,浸泡处理40-120min。
步骤B中,鱼肉与脂肪酶的混合脱脂条件为:温度35-40℃,pH7.0-7.5 条件下处理60-90min,所述的脂肪酶与鱼肉用量比为8000-15000U:100g,优选为10000U:100g。脂肪酶溶液浓度为0.2wt%-0.5wt%。
步骤C中,鱼肉蒸煮时间为10-15min。
优选的,在S2中,预冻温度为-30~-25℃,预冻时间为24-48h,冻干时间为3-48h。
本发明的有益效果是:本发明的代餐棒配方中以紫米、酸奶等谷物和乳制品作为主体,添加鱼类优质蛋白及赤藓糖醇,原料健康、天然,极大改善了营养源品质,做到高蛋白、低脂肪,较大程度上解决了年轻消费者对脂肪摄入过量的担忧,本发明使用冷冻干燥技术制作,可最大程度保留产品原有风味及营养,同时技术操作简单,易于商品化生产。
本专利申请的代餐棒制作方法制作出的产品,采用《GB/T 5009.6-2003食品中脂肪的测定》的方法测得本产品粗脂肪含量为1.37g/100g,其脂质含量符合国标中低脂食品定义;本方法制作出的代餐棒在提供比较充足的能量保证饱腹感的同时,有较低的脂肪含量;代餐棒的主要原料紫米具有较高的食用和药用价值,还能在为食用者提供大量能量的同时却只引入少量脂肪;烘干鱼粉的加入有效提升了本产品的优质蛋白含量,组合脱腥工艺可以显著减轻鱼肉的腥味;我们使用的原料酸奶中含有益生菌,有促进肠道消化吸收的功能;还是一种低果糖低葡萄糖的食物,能在糖脂代谢过程中发挥有益功效;本产品采用冻干工艺,口感比普通熟化后的代餐棒更优,不易粘牙。
附图说明
图1为本发明中S2中脱脂工艺前后鲈鱼肉粗脂肪含量的对比图。
具体实施方式
为了对本发明的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
脱脂鱼蛋白代餐棒的制备方法,包括以下步骤:
1、将10.0g藜麦置于160℃环境中烘烤15min,随后将其与50.0g 紫米用清水洗净,浸泡60min后熬制成粥,随后加入20g赤藓糖醇,并静置冷却;
2、将淡水鲈鱼去除头尾内脏,取鱼肉149.76g,洗净,按鱼水比1:10 加水浸泡,加入酵母和茶多酚进行复合去腥60min,酵母、茶多酚和鱼肉重量比为1:4:10;
将10000u/g的脂肪酶配制成0.3%酶溶液,再将鲈鱼肉块放入其中,脂肪酶与鱼肉重量比为1:100,于温度37℃,pH 7.41的条件下水浴60min,将处理后的鲈鱼肉块于100℃蒸煮15min,用纱布将肉块中的水分挤压滤出,将滤干的鲈鱼肉块于105℃烘箱中烘烤3h,随后用搅拌机绞碎,得到烘干鱼粉;
3、将1g魔芋粉、3g草莓粉、5g烘干鱼粉、200g脱脂酸奶、步骤1制得的紫米藜麦粥混合并搅匀,得到混合物料;
4、将混合物料装入模具,每个模具装料16g,在-30℃温度下预冻24 h,将经过预冻完全的冷冻物料放入冻干机中冻干48h,得到低脂肪鲈鱼蛋白代餐棒。
所得到的产品用《GB/T 5009.6-2003食品中脂肪的测定》的方法测定,其脂肪含量为1.37g/100g,其脂质含量符合国标中低脂食品定义;因此,在在能够提供比较充足的能量、保证饱腹感的同时,有较低的脂肪含量。
代餐棒的主要原料紫米具有较高的食用和药用价值,还能在为食用者提供大量能量的同时却只引入少量脂肪;
烘干鱼粉的加入有效提升了本产品的优质蛋白含量,组合脱腥工艺可以显著减轻鱼肉的腥味;我们使用的原料酸奶中含有益生菌,有促进肠道消化吸收的功能;
该产品还是一种低果糖低葡萄糖的食物,能在糖脂代谢过程中发挥有益功效;本产品采用冻干工艺,口感比普通熟化后的代餐棒更优,不易粘牙。
脱脂前后的鲈鱼肉的粗脂肪含量如图1所示。
由图1可知,经过脱脂工艺处理后,鱼肉的粗脂肪含量显著下降,帮助产品达到低脂食品标准。
对比例1-5的加工工艺与实施例1一致,配方组成及含量有不同。对比例1-5以及实施例1的配料表如表1所示。其中奇亚籽、脱脂牛奶或脱脂奶粉与其他原料一同与紫米藜麦粥混合。
表1
经前期探索后设计感官正交实验,选拔8名专业感官人员(4男,4女) 进行,感官实验室参考GB/T 13868-2009《感官分析建立感官分析实验室的一般导则》建立。如表2所示。
表2
对比例1-5和实施例1的产品经过上述方法检测结果如表3。
表3
组织形态/分 | 口感/分 | 香味/分 | 滋味/分 | 总分/分 | |
对比例1 | 22 | 21 | 22 | 20 | 83 |
对比例2 | 22 | 22 | 21 | 22 | 86 |
对比例3 | 23 | 22 | 22 | 24 | 91 |
对比例4 | 22 | 21 | 17 | 19 | 79 |
对比例5 | 22 | 21 | 21 | 24 | 88 |
实施例1 | 23 | 22 | 24 | 24 | 93 |
通过对比例2与对比例4,以及对比例3与对比例5的感官评价对比,得出结论为脱脂奶粉与脱脂牛奶在蛋白质含量同一水平添加时,其冻干效果、口感差异不显著,故出于成本考虑采用脱脂牛奶;通过实施例1、对比例3、对比例5的感官评价对比,得出结论为实施例1纯酸奶添加感官评分最高;通过对比例1与实施例1、对比例2与对比例3、对比例4与对比例5的感官评价对比,得出结论为该含量的奇亚籽添加对产品有苦味和粘牙感的增加,故在方案中舍去奇亚籽,综上,实施例1的方案为最优解。
同时,经感官员鉴定,未经过烘烤的藜麦和脱腥之前的鱼粉有强烈的苦味和腥味,无法用作代餐棒的原料。
以上显示和描述了本发明的基本原理和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,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范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (7)
1.一种脱脂鱼蛋白代餐棒,其特征在于,按重量份计,包括以下组分:
紫米50~60份、藜麦5~15份、脱脂酸奶150~250份、赤藓糖醇10~30份、烘干鱼粉5~20份、魔芋粉0.5~1份、草莓粉2~5份。
2.权利要求1所述的脱脂鱼蛋白代餐棒的制备方法,其特征在于,包括以下步骤:
S1、将烘干鱼粉、脱脂酸奶、魔芋粉、草莓粉与紫米藜麦粥按比例混匀,得混合物;
S2、将混合物经制模、预冻、冻干得脱脂鱼蛋白代餐棒。
3.根据权利要求2所述的一种脱脂鱼蛋白代餐棒的制备方法,其特征在于,S1中,制备紫米藜麦粥的步骤为:按配比取紫米用清水洗净与经过烘烤的藜麦浸泡后,熬成粥,随后按配比加入赤藓糖醇。
4.根据权利要求3所述的一种脱脂鱼蛋白代餐棒的制备方法,其特征在于,紫米浸泡时间为40-90min,藜麦的烘烤温度为150-180℃,烘烤时间为10-20min。
5.根据权利要求2所述的一种脱脂鱼蛋白代餐棒的制备方法,其特征在于,S1中,烘干鱼粉的制备方法包括以下步骤:
A、鱼肉去腥,将淡水鲈鱼去除头尾内脏,取鱼肉洗净,并浸泡,再按比例加入酵母和茶多酚;
B.脱脂:去腥后的鱼肉按比例与脂肪酶溶液混合;
C.鱼肉蒸煮,滤干水分,烘烤绞碎。
6.根据权利要求5所述的一种脱脂鱼蛋白代餐棒的制备方法,其特征在于,步骤A中,按照鱼水重量比为1:8~15浸泡,酵母、茶多酚和鱼肉重量比为1:4:10;
步骤B中,鱼肉与脂肪酶的混合条件为:温度35-40℃,pH7.0-7.5条件下处理60-90min,所述的脂肪酶与鱼肉重量比为1:100;
步骤C中,鱼肉蒸煮时间为10-15min。
7.根据权利要求2所述的一种脱脂鱼蛋白代餐棒的制备方法,其特征在于:在S2中,预冻温度为-30~-25℃,预冻时间为24-48h,冻干时间为3-48h。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210352042.6A CN114831251A (zh) | 2022-04-02 | 2022-04-02 | 一种脱脂鱼蛋白代餐棒及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210352042.6A CN114831251A (zh) | 2022-04-02 | 2022-04-02 | 一种脱脂鱼蛋白代餐棒及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114831251A true CN114831251A (zh) | 2022-08-02 |
Family
ID=82564120
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210352042.6A Pending CN114831251A (zh) | 2022-04-02 | 2022-04-02 | 一种脱脂鱼蛋白代餐棒及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114831251A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109527396A (zh) * | 2018-11-13 | 2019-03-29 | 玛士撒拉(上海)医疗科技有限公司 | 一种适用于糖尿病患者的低gi代餐棒及其制备方法和应用 |
CN109645500A (zh) * | 2018-12-07 | 2019-04-19 | 北京康比特体育科技股份有限公司 | 一种用于减脂的谷物代餐棒及其制备方法 |
CN110089614A (zh) * | 2019-04-29 | 2019-08-06 | 浙江万里学院 | 一种食品级鱼蛋白粉及其制备方法 |
CN112167417A (zh) * | 2019-07-03 | 2021-01-05 | 圣福康(天津)健康科技有限公司 | 一种减脂高蛋白营养代餐棒及其制备方法 |
-
2022
- 2022-04-02 CN CN202210352042.6A patent/CN114831251A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109527396A (zh) * | 2018-11-13 | 2019-03-29 | 玛士撒拉(上海)医疗科技有限公司 | 一种适用于糖尿病患者的低gi代餐棒及其制备方法和应用 |
CN109645500A (zh) * | 2018-12-07 | 2019-04-19 | 北京康比特体育科技股份有限公司 | 一种用于减脂的谷物代餐棒及其制备方法 |
CN110089614A (zh) * | 2019-04-29 | 2019-08-06 | 浙江万里学院 | 一种食品级鱼蛋白粉及其制备方法 |
CN112167417A (zh) * | 2019-07-03 | 2021-01-05 | 圣福康(天津)健康科技有限公司 | 一种减脂高蛋白营养代餐棒及其制备方法 |
Non-Patent Citations (1)
Title |
---|
乔尔•福尔曼: "终结心脏病", vol. 1, 河南人民出版社, pages: 158 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101368917B1 (ko) | 곡물을 이용한 씨리얼 제조방법 | |
KR20080088245A (ko) | 동결건조물 함유 쵸콜릿 및 그 제조방법 | |
KR102284533B1 (ko) | 치즈 고로케의 제조방법 및 이에 의해 제조된 치즈 고로케 | |
CN104222635A (zh) | 一种促生长中猪及其制备方法 | |
CN106360473A (zh) | 一种冻干无花果的炮制方法 | |
CN106035464A (zh) | 一种薄荷抹茶面包及其制备方法 | |
CN114831251A (zh) | 一种脱脂鱼蛋白代餐棒及其制备方法 | |
KR20160143296A (ko) | 밤 추출액이 함유된 시리얼 바 제조방법 | |
CN112931785A (zh) | 一种发酵豆食的制备方法 | |
CN105941543A (zh) | 一种红枣红茶面包及其制备方法 | |
KR20110138127A (ko) | 무화과를 이용한 떡의 제조방법 및 이에 의하여 제조된 떡 | |
CN110810880B (zh) | 一种百香果玫瑰沙棘糕点及其制备方法 | |
CN110338245A (zh) | 一种杏仁油茶及其制备方法 | |
KR102652244B1 (ko) | 송화버섯 떡뻥 제조 방법 및 이에 의해 제조된 송화버섯 떡뻥 | |
KR101323615B1 (ko) | 청국장 과자 제조방법 | |
KR102309408B1 (ko) | 망개빵의 제조방법 및 그에 의해 제조된 망개빵 | |
CN106578979A (zh) | 一种葛粉红茶羊肉卷 | |
KR102219864B1 (ko) | 구기자 쌀강정 제조방법 및 그에 의해 제조된 구기자 쌀강정 | |
CN105901064A (zh) | 一种海苔香脆面包及其制备方法 | |
CN105941535A (zh) | 皮蛋解热去肠火红枣果糕及其制备方法 | |
CN105941542A (zh) | 一种健脾养胃面包及其制备方法 | |
CN105994506A (zh) | 咖喱增进食欲红枣果糕及其制备方法 | |
KR20230167904A (ko) | 대추야자를 포함하는 팥소 제조방법 | |
CN116268289A (zh) | 一种可开胃的陈皮绿豆糕 | |
CN116616419A (zh) | 一种柿子流心馅料与柿子点心及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |