CN114982964A - High-fat-content raw ketone composition, and preparation method and application thereof - Google Patents
High-fat-content raw ketone composition, and preparation method and application thereof Download PDFInfo
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- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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- A—HUMAN NECESSITIES
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- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A—HUMAN NECESSITIES
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Abstract
The invention provides a high-fat-content raw ketone composition which comprises the following raw materials in parts by weight: 28-36 parts of soybean protein embedded fat powder, 8-16 parts of concentrated whey protein, 4-12 parts of coconut milk powder, 3-9 parts of fine desiccated coconut, 4-8 parts of medium-chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 7-13 parts of erythritol and 0.05-0.12 part of edible essence; 8-16 parts of coconut oil and 6-12 parts of anhydrous cream. The invention reduces the procedure of soybean protein redissolution by adding the soybean protein embedded fat powder rich in oligosaccharide, and simultaneously only adopts grease to bond other materials, thereby reducing the content of carbohydrate and improving the proportion of high-quality grease in the product; further reducing the oxidation risk of the grease and prolonging the shelf life of the ketogenic energy bar.
Description
Technical Field
The invention relates to the technical field of food, in particular to a high-fat-content raw ketone composition, and a preparation method and application thereof.
Background
The ketogenic diet is a special diet formula and is characterized by containing high fat, low carbohydrate, proper amount of protein and other nutrient substances. Compared with the common diet, the ketogenic diet people mainly rely on the ketone body generated by fat oxidation to generate energy, and the general diet proportion is as follows: fat accounts for 75% of the total energy, protein accounts for 20% of the total energy, and carbohydrate accounts for 5% of the total energy.
The ketogenic energy bar is popular as a portable energy source for ketogenic eaters, but a large amount of fat in the ketogenic energy bar has the risk of oxidative deterioration in the production and storage processes of the energy bar, and is easy to produce greasy taste, meanwhile, the energy supply of carbohydrates in the ketogenic diet is strictly limited, uncomfortable symptoms such as constipation are easy to occur due to lack of carbohydrate intake, and adverse effects are generated on the adherence to the ketogenic diet.
The patent application publication No. CN111528463A discloses a ketogenic energy bar containing high-quality nuts and a preparation method thereof, and the invention heats oil-containing slurry to 90 ℃ and keeps the temperature at 60 ℃ to be mixed with other raw materials. The extrusion molding in the above condition can cause the adhesion with the mold due to the overflow of the grease, thereby affecting the appearance of the product; meanwhile, the process can also ensure that the finished product is easy to oxidize in the processing and later storage processes.
Therefore, it is highly desirable to provide a ketogenic product that has a good mouthfeel and a long shelf life.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a raw ketone composition with high fat content, which has good taste and long shelf life, and can improve constipation.
Ketogenic diet: while ketogenic diets were initially a non-drug therapy with a definite therapeutic effect for the treatment of intractable epilepsy in children, in recent years, the focus of ketogenic diet research has been mainly on their potential benefits and clinical value in the treatment of glycolipid metabolic diseases such as obesity and type 2 diabetes.
Ketogenic diet refers to a formula diet in which a high proportion of fat and a low proportion of carbohydrates are combined with protein and other nutrients; the typical diet ratio is 75% fat, 20% protein and 5% carbohydrate based on total energy.
The invention provides a high-fat-content raw ketone composition which comprises the following raw materials in parts by weight:
28-36 parts of soybean protein embedded fat powder, 8-16 parts of concentrated whey protein, 4-12 parts of coconut milk powder, 3-9 parts of fine desiccated coconut, 4-8 parts of medium-chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 7-13 parts of erythritol and 0.05-0.12 part of edible essence; 8-16 parts of coconut oil and 6-12 parts of anhydrous cream.
Preferably, the high fat content raw ketone composition comprises the following raw materials in parts by weight:
29-35 parts of soybean protein embedded fat powder, 9-15 parts of concentrated whey protein, 5-11 parts of coconut milk powder, 4-8 parts of fine desiccated coconut, 5-8 parts of medium-chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 8-12 parts of erythritol and 0.06-0.11 part of edible essence; 9-15 parts of coconut oil and 7-11 parts of anhydrous cream;
the mass fraction of the medium chain triglyceride in the medium chain triglyceride microcapsule powder is 70%.
Preferably, the preparation method of the soy protein embedded fat powder comprises the following steps:
a) mixing the defatted soybean meal with water, and adjusting the pH value to extract protein to obtain an extract liquid;
b) mixing the extract with alkali, adjusting the pH value to 7-9, sterilizing, flashing, and cooling to obtain soybean protein slurry;
c) mixing soybean protein pulp, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, and colloid milling with anhydrous butter to obtain pre-emulsion;
d) homogenizing the pre-emulsion, and spray drying to obtain the soybean protein embedded fat powder.
The invention provides application of the high-fat-content ketogenic composition in any one of the technical schemes in preparation of products for improving intestinal functions.
The invention provides a high-fat-content raw ketone product, which comprises the high-fat-content raw ketone composition in any one of the technical schemes.
Preferably, the ketogenic product is a high fat content ketogenic energy bar.
The invention provides a preparation method of a ketogenic energy bar with high fat content, which comprises the following steps:
A) mixing soybean protein embedded fat powder, concentrated whey protein, coconut milk powder, fine desiccated coconut, medium-chain triglyceride microcapsule powder, whole milk powder, erythritol and edible essence, and sieving to obtain powder;
B) melting coconut oil and anhydrous cream, and cooling to obtain softened oil;
C) adding the powder into the softened oil material after foaming, mixing and forming to obtain the finished product.
Preferably, the preparation method of the soy protein embedded fat powder comprises the following steps:
a) mixing the defatted soybean meal with water, and adjusting the pH value to extract protein to obtain an extract liquid;
b) mixing the extract with alkali, adjusting the pH value to 7-9, sterilizing, flashing, and cooling to obtain soybean protein slurry;
c) mixing soybean protein pulp, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, and colloid milling with anhydrous butter to obtain pre-emulsion;
d) homogenizing the pre-emulsion, and spray drying to obtain the soybean protein embedded fat powder.
Preferably, the first and second liquid crystal materials are,
the mass ratio of the degreased soybean meal and water in the step a) is 1: (5-10), wherein the extraction temperature is 45-55 ℃, the extraction time is 20-30 min, and the pH value is adjusted to 6.8-7.2 through extraction;
the temperature reduction in the step b) is to reduce the temperature to 40-45 ℃;
the mass ratio of the solid matter, the resistant dextrin, the liquid phospholipid, the monoglyceride and the anhydrous butter in the soybean protein slurry in the step c) is 1: (0.2-0.8): (0.01-0.1): (0.02-0.1): (1-1.5);
step d) homogenizing at a primary pressure of 20-50bar and a secondary pressure of 200-500 bar.
Preferably, the first and second liquid crystal materials are,
the melting temperature in the step B) is 35-40 ℃; the cooling temperature is from 23 ℃ to 28 ℃;
c), setting the beating temperature to be 23-28 ℃; the mixing temperature is 23-28 ℃.
Compared with the prior art, the invention provides a high-fat-content raw ketone composition which comprises the following raw materials in parts by weight: 28-36 parts of soybean protein embedded fat powder, 8-16 parts of concentrated whey protein, 4-12 parts of coconut milk powder, 3-9 parts of fine desiccated coconut, 4-8 parts of medium-chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 7-13 parts of erythritol and 0.05-0.12 part of edible essence; 8-16 parts of coconut oil and 6-12 parts of anhydrous cream. The invention reduces the procedure of soybean protein redissolution by adding the soybean protein embedded fat powder rich in oligosaccharide, and simultaneously only adopts grease to bond other materials, thereby reducing the content of carbohydrate and improving the proportion of high-quality grease in the product; further reducing the oxidation risk of the grease and prolonging the shelf life of the ketogenic energy bar.
Drawings
FIG. 1 shelf life test experiment.
Detailed Description
The invention provides a high-fat-content raw ketone composition, a preparation method and application thereof, and a person skilled in the art can realize the purpose by appropriately improving process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a raw ketone composition with high fat content, which comprises the following raw materials in parts by weight:
28-36 parts of soybean protein embedded fat powder, 8-16 parts of concentrated whey protein, 4-12 parts of coconut milk powder, 3-9 parts of fine desiccated coconut, 4-8 parts of medium-chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 7-13 parts of erythritol and 0.05-0.12 part of edible essence; 8-16 parts of coconut oil and 6-12 parts of anhydrous cream.
In some preferred embodiments of the present invention, the high fat content raw ketone composition comprises the following raw materials in parts by weight:
29-35 parts of soybean protein embedded fat powder, 9-15 parts of concentrated whey protein, 5-11 parts of coconut milk powder, 4-8 parts of fine desiccated coconut, 5-8 parts of medium-chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 8-12 parts of erythritol and 0.06-0.11 part of edible essence; 9-15 parts of coconut oil and 7-11 parts of anhydrous cream;
in some preferred embodiments of the present invention, the high fat content raw ketone composition comprises the following raw materials in parts by weight:
30-34 parts of soybean protein embedded fat powder, 10-14 parts of concentrated whey protein, 6-10 parts of coconut milk powder, 4-7 parts of fine desiccated coconut, 6-8 parts of medium chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 9-11 parts of erythritol and 0.06-0.10 part of edible essence; 9-14 parts of coconut oil and 8-10 parts of anhydrous cream;
in one preferred embodiment of the present invention, the high fat content raw ketone composition comprises the following raw materials in parts by weight:
32 parts of soybean protein embedded fat powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine desiccated coconut, 6 parts of medium-chain triglyceride micro-capsule powder, 2 parts of whole milk powder, 10 parts of erythritol and 0.08 part of edible essence; 11 parts of coconut oil and 8 parts of anhydrous cream;
the grain size of the fine shredded coconut stuffing is preferably 15 meshes, and more preferably 20 meshes.
The flavorants of the invention include, but are not limited to, coconut flavor, coconut milk flavor, milk flavor.
The mass fraction of medium chain triglycerides in the medium chain triglyceride microcapsule powder of the present invention is preferably 70%.
The sources of the above-mentioned specific raw materials are not limited in the present invention, and those skilled in the art will be familiar with them.
According to the invention, the preparation method of the soybean protein embedded fat powder specifically comprises the following steps:
a) mixing the defatted soybean meal with water, and adjusting the pH value to extract protein to obtain an extract liquid;
b) mixing the extract with alkali, adjusting the pH value to 7-9, sterilizing, flashing, and cooling to obtain soybean protein slurry;
c) mixing soybean protein pulp, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, and colloid milling with anhydrous butter to obtain pre-emulsion;
d) homogenizing the pre-emulsion, and spray drying to obtain the soy protein embedded fat powder.
The preparation method of the soybean protein embedded fat powder provided by the invention comprises the steps of mixing defatted soybean meal with water;
specifically, the mass ratio of the mixture of the defatted soybean meal and water is preferably 1: (5-10), more preferably 1: (6-9) of a first step,
the extraction temperature is 45-55 ℃, the extraction time is 20-30 min, more preferably the extraction temperature is 45-55 ℃, the extraction time is 25-30 min, and the extraction pH value is adjusted to 6.8-7.2;
obtaining extract liquor with solid content of 6-12% by a separator; the soybean protein rich in oligosaccharide is obtained by the extraction.
Mixing the extract with alkali, adjusting the pH value to 7-9, sterilizing, flashing, and cooling to obtain soybean protein slurry;
wherein the base includes, but is not limited to, sodium hydroxide.
Adding sodium hydroxide solution into the extraction liquid to control the pH value, pumping the extraction liquid into a sterilization flash evaporation system to sterilize the materials and quickly cooling the materials to 40-45 ℃; preferably, the temperature is reduced to 45 ℃; obtaining the soybean protein pulp rich in oligosaccharide. The addition of the alkali can improve the emulsifiability of the protein.
Mixing soybean protein pulp, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, and colloid milling with anhydrous butter to obtain pre-emulsion;
specifically, the mass ratio of the solid matters, the resistant dextrin, the liquid phospholipid, the monoglyceride and the anhydrous butter in the soybean protein pulp is preferably 1: (0.2-0.8): (0.01-0.1): (0.02-0.1): (1-1.5); more preferably 1: (0.3-0.7): (0.02-0.09): (0.02-0.09): (1.1-1.4).
More preferably specifically: mixing soybean protein pulp, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, and circularly beating the mixed pulp with colloid mill for 10min to mix thoroughly; then adding anhydrous butter for three times, and circularly beating for 10min by a colloid mill after each addition to obtain the pre-emulsion.
Wherein soybean protein and resistant dextrin are used as wall materials, anhydrous butter is used as a core material, and liquid phospholipid and monoglyceride are used as emulsifiers.
Homogenizing the pre-emulsion, and spray drying to obtain the soy protein embedded fat powder.
The invention has homogeneous primary pressure of 20-50bar and secondary pressure of 200-500 bar.
1. The optimized spray drying parameters of the invention are specifically the air inlet temperature: 145-155 ℃, air outlet temperature: 70-90 ℃, feeding speed: 5.5L/min-6.5L/min, more preferably the wind temperature is 152 ℃, the exhaust temperature is 85 ℃, and the feeding speed is 5L/min.
The invention obtains soybean protein slurry rich in oligosaccharide by processing defatted soybean meal, and obtains soybean protein embedded fat powder rich in oligosaccharide by combining a grease embedding technology, and the soybean protein embedded fat powder can increase the intake of oligosaccharide of consumers when being applied to a ketogenic energy bar formula. By means of stachyose and raffinose in soybean oligosaccharide, intestinal ecological environment of human body is adjusted, proliferation of harmful bacteria is inhibited, growth of intestinal bifidobacteria is promoted, and uncomfortable symptoms such as constipation and the like caused by insufficient intake of carbohydrate of people eating ketogenic diet are improved.
The invention adopts the grease embedding technology to embed the grease in other non-fat materials such as soy protein and the like, can effectively cover the greasy taste of fat, does not have a feeling of disgust after being eaten for a long time, and is convenient for application and popularization of the product; meanwhile, the wall material can protect the internal grease, reduce the contact with the external environment, play an antioxidation role, effectively prolong the quality guarantee period of the grease and ensure the nutritive value and flavor and taste of the product; in addition, different from the conventional preparation process of the microcapsule powder, the invention innovatively combines the extraction process of the soybean protein with the embedding technology, reduces the procedures of redissolving the soybean protein, saves the production cost and is simpler and more convenient to operate.
The invention provides application of the ketogenic composition with high fat content in any one of the technical schemes in preparation of a product for improving intestinal function.
The present invention has been described above with reference to specific components of the above-described composition, and the details thereof are not repeated herein.
The invention provides a high-fat-content raw ketone product, which comprises the high-fat-content raw ketone composition in any one of the technical schemes.
The ketogenic products of the present invention include, but are not limited to, high fat content ketogenic energy bars.
The invention provides a preparation method of a high-fat-content ketogenic energy bar, which comprises the following steps:
A) mixing soybean protein embedded fat powder, concentrated whey protein, coconut milk powder, fine desiccated coconut, medium-chain triglyceride microcapsule powder, whole milk powder, erythritol and edible essence, and sieving to obtain powder;
B) melting coconut oil and anhydrous cream, and cooling to obtain softened oil;
C) adding the powder into the softened oil material after foaming, mixing and forming to obtain the finished product.
The invention has been clearly described with respect to the above specific components and ratios, and will not be described herein again
The preparation method of the soy protein embedded fat powder is clearly described above, and is not repeated herein.
Mixing soybean protein embedded fat powder, concentrated whey protein, coconut milk powder, fine desiccated coconut, medium-chain triglyceride microcapsule powder, whole milk powder, erythritol and edible essence, and sieving to obtain powder.
The present invention is not limited to the mixing, and those skilled in the art will be familiar with the mixing.
The sieve of the present invention preferably has a pore size of 15 mesh, more preferably 20 mesh.
Melting coconut oil and anhydrous cream, and cooling to obtain softened oil;
wherein the melting temperature is 35-40 ℃; the cooling temperature is from 23 ℃ to 28 ℃;
and after mixing, quickly cooling to 23-28 ℃.
And beating the softened materials by using a stirrer at the temperature of 23-28 ℃, and fully mixing the materials to be in a smooth feather shape.
Adding the powder into the softened oil material after foaming, mixing and forming to obtain the finished product. Adding the powder into the softened oil after whipping, and uniformly mixing by adopting a stirrer under the condition of heat preservation; and (4) carrying out extrusion forming on the mould, demoulding, and cooling and shaping.
The mixing temperature is 23-28 ℃.
The invention develops a novel ketogenic energy bar preparation process, only adopts grease to bond other materials, further reduces the content of carbohydrate, improves the proportion of high-quality grease in the product, and meets the consumption requirements of ketogenic diet crowds; the low-temperature foaming preparation process avoids oil leakage in the product processing process, further reduces the oxidation risk of oil and fat, and prolongs the shelf life of the ketogenic energy bar.
The invention provides a high-fat-content raw ketone composition which comprises the following raw materials in parts by weight: 28-36 parts of soybean protein embedded fat powder, 8-16 parts of concentrated whey protein, 4-12 parts of coconut milk powder, 3-9 parts of fine desiccated coconut, 4-8 parts of medium chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 7-13 parts of erythritol and 0.05-0.12 part of edible essence; 8-16 parts of coconut oil and 6-12 parts of anhydrous cream. The invention reduces the procedure of soybean protein redissolution by adding the soybean protein embedded fat powder rich in oligosaccharide, and simultaneously only adopts grease to bond other materials, thereby reducing the content of carbohydrate and improving the proportion of high-quality grease in the product; further reducing the oxidation risk of the grease and prolonging the shelf life of the ketogenic energy bar.
In order to further illustrate the present invention, a high fat content raw ketone composition, its preparation method and application are described in detail in the following with reference to the examples.
Example 1:
(1) preparation of soybean protein slurry rich in oligosaccharide
Mixing the degreased bean pulp and process water with the temperature of 50 ℃ in a ratio of 1:6 in an extraction tank; adjusting the pH of the extraction liquid to 7, extracting for 30min, and separating to obtain an extraction liquid with a solid content of 10%. And adding sodium hydroxide solution into the extract liquor, controlling the pH value to be 9, pumping the extract liquor into a sterilization flash evaporation system, sterilizing the materials, and quickly cooling to 45 ℃ to obtain the soybean protein slurry rich in oligosaccharide.
(2) Preparation of soybean protein embedded fat powder
Adding resistant dextrin into the soybean protein pulp according to the proportion of 0.3 time of the solid matter in the soybean protein pulp; adding liquid phospholipid in a proportion of 0.02 time of solid matters in the soybean protein slurry; adding monoglyceride in an amount of 0.05 times of the solid content in the soybean protein slurry; circularly beating the mixed slurry for 10min by using a colloid mill to fully mix the slurry; and adding anhydrous butter in an amount which is 1.2 times of the solid content in the soybean protein slurry into the mixed slurry, adding the anhydrous butter three times, and circularly beating for 10min by using a colloid mill after each addition to obtain a pre-emulsion. Pumping the pre-emulsion into a high-pressure homogenizer at a primary pressure of 30bar and a secondary pressure of 350bar, continuously homogenizing twice to form a mixed emulsion, and spray drying to obtain the soy protein embedded fat powder.
The finished product contains 23.66% of protein and 40.95% of fat.
(3) Preparation of ketogenic energy bar with high fat content
Uniformly mixing 32 parts of soy protein embedded fat powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine desiccated coconut, 6 parts of medium-chain triglyceride microcapsule powder, 2 parts of full-cream milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; melting 11 parts of coconut oil and 8 parts of anhydrous cream at 38 ℃, fully and uniformly mixing, and rapidly cooling to 25 ℃ to form softened oil; beating the softened oil material with a stirrer at the temperature of 25 ℃, and fully mixing to form smooth feathers; adding the powder into the oil material, and uniformly mixing by adopting a stirrer under the condition of keeping the temperature at 25 ℃; and carrying out extrusion forming on the die, demolding, and cooling and shaping.
The ketogenic energy bar obtained in this example had a fat content of 50.14% and the fat energy accounted for 78.27% of the total energy.
Example 2:
the difference between the example and the example 1 is that the order of adding erythritol specifically operates as follows: uniformly mixing 32 parts of soybean protein embedded fat powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine desiccated coconut, 6 parts of medium chain triglyceride micro-capsule powder, 2 parts of whole milk powder and 0.08 part of edible essence, and sieving to obtain powder; melting 11 parts of coconut oil and 8 parts of anhydrous cream at 38 ℃, fully and uniformly mixing, and rapidly cooling to 25 ℃ to form softened oil; adding 10 parts of erythritol into the softened oil, beating with a stirrer at the temperature of 25 ℃, and fully mixing to form smooth feathers; adding the powder into the oil material, and uniformly mixing by adopting a stirrer under the condition of keeping the temperature at 25 ℃; and (4) carrying out extrusion forming on the mould, demoulding, and cooling and shaping.
Comparative example 1:
this comparative example is different from example 1 in that the oligosaccharide ingredient in the soybean protein slurry of step (1) was removed, and the specific operation was as follows; mixing the degreased bean pulp and process water with the temperature of 50 ℃ in a ratio of 1:6 in an extraction tank; adjusting the pH of the extraction liquid to 7, extracting for 30min, separating to obtain an extraction liquid, adjusting the pH of the extraction liquid to 4.5, performing acid precipitation reaction for 25min, and centrifuging to obtain the soybean protein curd. Diluting the soybean protein curd with 45 deg.C process water to obtain coagulated milk liquid with solid content of 10%, adding sodium hydroxide solution into the coagulated milk liquid, and controlling pH of the neutralization solution to 9. And pumping the neutralized liquid into a sterilization flash evaporation system to quickly cool the material to 45 ℃ to obtain the sterilized soybean protein slurry.
Comparative example 2:
the difference between the comparative example and the comparative example 1 is that the stachyose and raffinose components are added in the step (3), and the specific operation is as follows; uniformly mixing 32 parts of soybean protein embedded fat powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine desiccated coconut, 6 parts of medium-chain triglyceride microcapsule powder, 2 parts of whole milk powder, 10 parts of erythritol, 5 parts of stachyose, 1.5 parts of raffinose and 0.08 part of edible essence, and sieving to obtain powder; melting 11 parts of coconut oil and 8 parts of anhydrous cream at 38 ℃, fully and uniformly mixing, and rapidly cooling to 25 ℃ to form softened oil; beating the softened oil material with a stirrer at the temperature of 25 ℃, and fully mixing to form smooth feathers; adding the powder into the oil material, and uniformly mixing by adopting a stirrer under the condition of keeping the temperature at 25 ℃; and carrying out extrusion forming on the die, demolding, and cooling and shaping.
Comparative example 3:
the comparative example differs from example 1 in that step (2) is carried out after the soy protein slurry in step (1) is spray dried to a powder, as follows:
(1) preparation of soybean protein powder rich in oligosaccharide
Mixing the degreased soybean meal and process water with the temperature of 50 ℃ in an extraction tank according to the proportion of 1: 6; adjusting the pH of the extraction liquid to 7, extracting for 30min, and separating to obtain an extraction liquid with a solid content of 10%. And adding sodium hydroxide solution into the extract liquor, controlling the pH value to be 9, pumping the extract liquor into a sterilization flash evaporation system, and performing spray drying to obtain the soybean protein powder rich in oligosaccharide.
(2) Preparation of soybean protein embedded fat powder
40 parts of soybean protein powder, 12 parts of resistant dextrin, 1 part of liquid phospholipid and 2 parts of monoglyceride, dissolving the materials in 45 ℃ process water, and circularly beating for 20min by a colloid mill to fully mix the materials; and adding 45 parts of anhydrous butter into the mixed slurry, adding the anhydrous butter into the mixed slurry for three times, and circularly beating for 10min by using a colloid mill after each addition to obtain the pre-emulsion. Pumping the pre-emulsion into a high-pressure homogenizer at a primary pressure of 30bar and a secondary pressure of 350bar through a pipeline, continuously homogenizing twice to form a mixed emulsion, and performing spray drying to obtain the soybean protein embedded fat powder.
Comparative example 4:
the comparative example differs from example 1 in that the oil and fat was not embedded, as follows:
(1) preparation of soybean protein powder rich in oligosaccharide
Mixing the degreased bean pulp and process water with the temperature of 50 ℃ in a ratio of 1:6 in an extraction tank; adjusting the pH of the extraction liquid to 7, extracting for 30min, and separating to obtain an extraction liquid with a solid content of 10%. And (3) adding a sodium hydroxide solution into the extract liquor, controlling the pH value to be 9, pumping the extract liquor into a sterilization flash evaporation system, and performing spray drying to obtain the soybean protein powder rich in oligosaccharide.
(2) Preparation of high-fat-content ketogenic energy bar
Uniformly mixing 13 parts of soybean protein powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine desiccated coconut, 6 parts of medium-chain triglyceride microcapsule powder, 2 parts of full-cream milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; melting 11 parts of coconut oil and 23 parts of anhydrous cream at 38 ℃, fully and uniformly mixing, and rapidly cooling to 25 ℃ to form softened oil; beating the softened oil material with a stirrer at the temperature of 25 ℃, and fully mixing to form smooth feathers; adding the powder into the oil material, and uniformly mixing by adopting a stirrer under the condition of keeping the temperature at 25 ℃; and carrying out extrusion forming on the die, demolding, and cooling and shaping.
Comparative example 5:
this comparative example differs from example 1 in that in step (3) the oil is melted at 38 ℃ and mixed with the powder, by the following operations: uniformly mixing 32 parts of soy protein embedded fat powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine desiccated coconut, 6 parts of medium-chain triglyceride microcapsule powder, 2 parts of full-cream milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; melting 11 parts of coconut oil and 8 parts of anhydrous cream at 38 ℃, and fully and uniformly mixing to form an oil material; adding the powder into the oil material, and uniformly mixing by adopting a stirrer under the condition of heat preservation at 38 ℃; and carrying out extrusion forming on the die, demolding, and cooling and shaping.
Comparative example 6:
this comparative example differs from example 1 in that in step (3) the oil is melted at 60 ℃ and mixed with the powder, in particular as follows: uniformly mixing 32 parts of soy protein embedded fat powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine desiccated coconut, 6 parts of medium-chain triglyceride microcapsule powder, 2 parts of full-cream milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; melting 11 parts of coconut oil and 8 parts of anhydrous cream at 60 ℃, and fully and uniformly mixing to form an oil material; adding the powder into the oil material, and uniformly mixing by adopting a stirrer under the condition of keeping the temperature at 60 ℃; and (4) carrying out extrusion forming on the mould, demoulding, and cooling and shaping.
Comparative example 7:
this comparative example differs from example 1 in that in step (3) the oil is melted at 80 ℃ and mixed with the powder, by the following operations: uniformly mixing 32 parts of soy protein embedded fat powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine desiccated coconut, 6 parts of medium-chain triglyceride microcapsule powder, 2 parts of full-cream milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; melting 11 parts of coconut oil and 8 parts of anhydrous cream at 80 ℃, and fully and uniformly mixing to form an oil material; adding the powder into the oil material, and uniformly mixing by adopting a stirrer under the condition of heat preservation at 80 ℃; and (4) carrying out extrusion forming on the mould, demoulding, and cooling and shaping.
Comparative example 8:
this comparative example differs from example 1 in that in step (3) the oil is melted at 15 ℃ and mixed with the powder, in particular as follows: uniformly mixing 32 parts of soy protein embedded fat powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine desiccated coconut, 6 parts of medium-chain triglyceride microcapsule powder, 2 parts of full-cream milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; melting 11 parts of coconut oil and 8 parts of anhydrous cream at 38 ℃, fully and uniformly mixing, and rapidly cooling to 15 ℃ to form softened oil; beating the softened oil material with a stirrer at the temperature of 15 ℃, and fully mixing to form smooth feathers; adding the powder into the oil material, and uniformly mixing by adopting a stirrer under the condition of heat preservation at 15 ℃; and carrying out extrusion forming on the die, demolding, and cooling and shaping.
Verification example
The detection method comprises the following steps:
1. evaluation of ketogenic energy bar effect:
the ketogenic energy bars prepared in example 1 and comparative examples 1-4 were used as samples, 30 overweight and light-weight working volunteers with BMI >25, half of men and women, were selected and divided into 5 groups of 6 persons each. During the experiment, the volunteers replaced two of three meals per day with ketogenic energy bars, the daily energy intake of each person was 1500kcal, each person was given aerobic exercise for 30min per day, and the experiment period was 60 days.
The mouthfeel is as follows: the volunteers scored the ketogenic energy bars prepared in example 1 and comparative examples 1-4 from the aspect of mouthfeel, and the oily mouthfeel was light and was not unpleasant, and 8-10 points; the greasy taste is obvious, 4-7 points; greasy taste, difficult to swallow, 1-3 points. The test results are shown in table 1.
TABLE 1 taste evaluation Table
Comparing example 1 with comparative example 4, it can be seen that the taste score of the ketogenic stick product prepared by the method in example 1 is greater than that of comparative example 4, 0.01> p, and the difference is very obvious, which indicates that the greasy taste of the ketogenic energy stick can be obviously improved and the acceptability of the ketogenic energy stick can be improved by adopting the soy protein embedded fat powder.
And (4) recording and counting the daily defecation condition of the volunteer during the experiment, and after the experiment is finished, carrying out comparative evaluation according to the defecation condition of the volunteer before the experiment and the defecation condition in the experiment process, and grading according to the comparative condition. The defecation regularity is close to the period before the experiment, and the period is 8 to 10 minutes; slight constipation occurs, the defecation period is prolonged by 1-2 days and 4-7 minutes; uncomfortable symptoms such as constipation appear, and the defecation period is prolonged by 3 days or more, 1-3 minutes; the test results are shown in table 2.
TABLE 2 defecation evaluation Table
By combining the data in the table 2, the comparison example 1 and the comparison example 1 show that the taste score of the ketogenic stick product prepared by the method in the example 1 is larger than that of the comparison example 1, 0.01> p, and the difference is very obvious, so that the soybean protein rich in oligosaccharide can increase the intake of oligosaccharide in diet and obviously improve uncomfortable symptoms such as constipation and the like of ketogenic diet people caused by insufficient intake of carbohydrate; as can be seen from the comparison of example 1 and comparative examples 2-4, the defecation of the volunteers eating the four products is not obviously interfered by the change of the dietary structure, and the effect is not obviously different.
BMI drop case: individual BMI decline rate ═ (initial individual BMI value-after 60 days of individuals BMI value)/initial individual BMI value x 100%.
BMI reduction rate-total of individual BMI reduction rates/6 within the experimental group, and the test results are shown in table 3.
TABLE 3 evaluation table of the ketogenic energy bars prepared in example 1 and comparative examples 1-4
As can be seen from Table 3, several products all have the effect of reducing BMI, and the effect is not obviously different.
2. The processing performance is as follows:
samples were prepared as described in examples 1, 2, comparative examples 5-9, each of which randomly received 10 products, rated for 1-5 points from the presence of a large amount of oil exuded to the absence of oil exuded according to the oil exudation during the sizing process, and the test results are shown in Table 4; according to the defect condition of the finished product caused by adhesion of the material and the die in the demolding process, the product is scored according to 1-5 points from large-area defect to no defect, and the test result is shown in table 5.
TABLE 4 evaluation of oil bleeding during product formation
TABLE 5 surface Damage to finished product
| Numbering | Example 1 | Example 2 | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 |
| 1 | 5 | 4 | 3 | 2 | 2 | 2 |
| 2 | 4 | 5 | 4 | 2 | 2 | 2 |
| 3 | 5 | 5 | 3 | 1 | 1 | 1 |
| 4 | 5 | 5 | 2 | 2 | 2 | 2 |
| 5 | 5 | 4 | 2 | 3 | 2 | 2 |
| 6 | 5 | 5 | 3 | 2 | 3 | 2 |
| 7 | 4 | 5 | 3 | 2 | 2 | 3 |
| 8 | 5 | 5 | 2 | 2 | 2 | 2 |
| 9 | 5 | 5 | 3 | 2 | 1 | 3 |
| 10 | 5 | 5 | 3 | 3 | 2 | 3 |
| Mean value of | 4.8 | 4.8 | 2.8 | 2.1 | 1.9 | 2.2 |
From the data in Table 4, it can be seen from the results of example 1 and comparative examples 5 to 7 that the higher the temperature at which the materials were mixed, the lower the evaluation score, indicating that the more likely the materials became oil-bleed during the extrusion molding of the die. The sample analysis finds that the difference is extremely obvious and is 0.01> p, which indicates that the oil leakage condition in the processing process can be obviously relieved at lower temperature. According to the data in table 5, it can be seen from the data in example 1 and comparative examples 5-7 that the higher the material mixing temperature is, the lower the surface damage score of the finished product is, which indicates that the direct demolding after setting at higher temperature can also cause serious damage to the finished product.
As can be seen from the data in Table 5, in comparative example 1 and comparative example 8, too low a mixing temperature reduces the adhesion properties of the oil, making the finished product loose and susceptible to defects.
3. Shelf life test
Products A to E were prepared as described in example 1 and comparative examples 4 to 7, and the samples were uniformly divided into rods having a length, a width and a height of 5.5cm, 3cm and 1.5cm, respectively, and individually packaged in aluminum foil bags. And (3) placing the sample at the temperature of 40 ℃ to perform a shelf life accelerated test, and sampling every other week to detect.
The acid value of the sample is tested according to a cold solvent indicator titration method in GB5009.229-2016 (determination of acid value in food safety national standard food), and the final shelf life result is determined according to a cake acid value limit value of 5mg/g specified in GB 7099-. The results are shown in Table 6, FIG. 1.
TABLE 6 sample shelf life acid number
As seen in fig. 1, product B, E increased rapidly in acid value over the first six weeks of acceleration, while product A, C, D increased more slowly in acid value over the same acceleration period; at week 6 of the shelf life accelerated test, the acid value of product B already exceeds the pastry acid value limit value of 5mg/g, product E reaches the acid value limit value at week 7, product B, D reaches the acid value limit value at week 12, and product A does not reach the acid value limit value in the test period. It can be seen from the variation curve of product A, C, D, E that as the operating temperature increases during processing, the acid value of the product increases more rapidly during storage, which makes it easier to shorten the shelf life of the product.
As can be seen from Table 6, the comparative product A, B shows that the acid value of product A is lower than that of product B in the storage process, the difference is very obvious, and the oxidation speed of the grease is obviously reduced and the shelf life of the product is prolonged after the oil is subjected to microencapsulation treatment.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (10)
1. A high-fat-content raw ketone composition is characterized by comprising the following raw materials in parts by weight:
28-36 parts of soybean protein embedded fat powder, 8-16 parts of concentrated whey protein, 4-12 parts of coconut milk powder, 3-9 parts of fine desiccated coconut, 4-8 parts of medium-chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 7-13 parts of erythritol and 0.05-0.12 part of edible essence; 8-16 parts of coconut oil and 6-12 parts of anhydrous cream.
2. The composition of claim 1, wherein the high fat content ketogenic composition comprises the following raw materials in parts by weight:
29-35 parts of soybean protein embedded fat powder, 9-15 parts of concentrated whey protein, 5-11 parts of coconut milk powder, 4-8 parts of fine desiccated coconut, 5-8 parts of medium-chain triglyceride micro-capsule powder, 1-3 parts of whole milk powder, 8-12 parts of erythritol and 0.06-0.11 part of edible essence; 9-15 parts of coconut oil and 7-11 parts of anhydrous cream;
the mass fraction of the medium chain triglyceride in the medium chain triglyceride microcapsule powder is 70%.
3. The composition according to claim 1 or 2, wherein the preparation method of the soy protein embedded fat powder comprises:
a) mixing the defatted soybean meal with water, and adjusting the pH value to extract protein to obtain an extract liquid;
b) mixing the extract with alkali, adjusting the pH value to 7-9, sterilizing, flashing, and cooling to obtain soybean protein slurry;
c) mixing soybean protein pulp, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, and colloid milling with anhydrous butter to obtain pre-emulsion;
d) homogenizing the pre-emulsion, and spray drying to obtain the soy protein embedded fat powder.
4. Use of a high fat content ketogenic composition according to any one of claims 1 to 3 in the preparation of a product for improving gut function.
5. A high fat-content raw ketone product comprising the high fat-content raw ketone composition according to any one of claims 1 to 3.
6. The product of claim 5, wherein the ketogenic product is a high fat content ketogenic energy bar.
7. A preparation method of a high-fat-content ketogenic energy bar is characterized by comprising the following steps:
A) mixing soybean protein embedded fat powder, concentrated whey protein, coconut milk powder, fine desiccated coconut, medium-chain triglyceride microcapsule powder, whole milk powder, erythritol and edible essence, and sieving to obtain powder;
B) melting coconut oil and anhydrous cream, and cooling to obtain softened oil;
C) and adding the powder material into the softened oil after whipping, mixing and forming to obtain the modified vegetable oil.
8. The preparation method according to claim 7, wherein the preparation method of the soy protein embedded fat powder comprises the following specific steps:
a) mixing the defatted soybean meal with water, and adjusting the pH value to extract protein to obtain an extract liquid;
b) mixing the extract with alkali, adjusting the pH value to 7-9, sterilizing, flashing, and cooling to obtain soybean protein slurry;
c) mixing soybean protein pulp, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, and colloid milling with anhydrous butter to obtain pre-emulsion;
d) homogenizing the pre-emulsion, and spray drying to obtain the soy protein embedded fat powder.
9. The method of manufacturing according to claim 8, wherein the:
mixing the defatted soybean meal and water in the step a) according to a mass ratio of 1: (5-10), wherein the extraction temperature is 45-55 ℃, the extraction time is 20-30 min, and the pH value is adjusted to 6.8-7.2 through extraction;
the temperature reduction in the step b) is to reduce the temperature to 40-45 ℃;
and c) the mass ratio of the solid matters, the resistant dextrin, the liquid phospholipid, the monoglyceride and the anhydrous butter in the soybean protein slurry is 1: (0.2-0.8): (0.01-0.1): (0.02-0.1): (1-1.5);
step d) homogenizing the primary pressure of 20-50bar, and the secondary pressure of 200-500 bar.
10. The production method according to claim 7,
the melting temperature in the step B) is 35-40 ℃; the cooling temperature is to be 23-28 ℃;
the beating temperature of the step C) is 23-28 ℃; the mixing temperature is 23-28 ℃.
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