CN114982964B - Ketogenic composition with high fat content, and preparation method and application thereof - Google Patents
Ketogenic composition with high fat content, and preparation method and application thereof 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- 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
- A23L33/12—Fatty acids or derivatives thereof
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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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention provides a ketone-forming 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 shredded coconut stuffing, 4-8 parts of medium chain triglyceride microcapsule 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. According to the invention, by adding the soybean protein embedded fat powder rich in oligosaccharide, the process of redissolving the soybean protein is reduced, and meanwhile, other materials are bonded by adopting only grease, so that the content of carbohydrate is reduced, and the proportion of high-quality grease in the product is improved; further reduces the oxidation risk of grease and prolongs the shelf life of the ketogenic energy rod.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a ketogenic composition with high fat content, 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 population mainly depends on ketone bodies 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 carbohydrates account for 5% of the total energy.
The ketogenic energy stick is favored by ketogenic dieters as a portable energy source, however, a large amount of fat in the ketogenic energy stick has oxidative deterioration risks in the production and storage processes of the energy stick, and on the other hand, the ketogenic energy stick is easy to produce greasy taste, and meanwhile, the ketogenic diet has stricter limit on energy supply of carbohydrates, is easy to cause uncomfortable symptoms such as constipation and the like due to lack of ingestion of the carbohydrates, and has adverse effects on adherence to the ketogenic diet.
The invention discloses a ketogenic energy bar containing high-quality nuts and a preparation method thereof, wherein grease-containing slurry is heated to 90 ℃ and is mixed with other raw materials at 60 ℃ in a heat-preserving way. The extrusion molding under the conditions can be adhered to the die due to oil overflow, so that the appearance of the product is affected; meanwhile, the process can lead the finished product to be easily oxidized in the processing and later storage processes.
Therefore, it is necessary to provide a ketogenic product with good mouthfeel and long shelf life.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide a ketogenic composition with high fat content, which has good taste and long shelf life and can improve constipation.
Ketogenic diet: ketogenic diets were initially a non-drug therapy for the treatment of childhood refractory epilepsy with definite efficacy, and in recent years, research hotspots on ketogenic diets have focused mainly on their potential benefits and clinical value in terms of glycolipid metabolic diseases such as obesity, type 2 diabetes and the like.
Ketogenic diet refers to a formulated diet with high proportions of fat and low proportions of carbohydrates, with proteins and other nutrients; the typical diet proportions are 75% fat, 20% protein and 5% carbohydrate.
The invention provides a ketone-forming 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 shredded coconut stuffing, 4-8 parts of medium chain triglyceride microcapsule 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 ketone-forming composition with high fat content 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 shredded coconut stuffing, 5-8 parts of medium chain triglyceride microcapsule 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 soybean protein embedded fat powder specifically comprises the following steps:
a) Mixing defatted soybean meal with water, and adjusting pH value to extract protein to obtain extract;
b) Mixing the extract with alkali, regulating the pH value to 7-9, sterilizing, flash evaporating, and cooling to obtain soybean protein slurry;
c) Mixing soybean protein slurry, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, adding anhydrous butter, and colloid milling to obtain pre-emulsion;
d) Homogenizing the pre-emulsion, and spray drying to obtain soybean protein embedded fat powder.
The invention provides an application of the ketogenic composition with high fat content in any one of the technical schemes in preparing a product for improving intestinal functions.
The invention provides a ketone product with high fat content, which comprises the ketone composition with high fat content according to 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 rod with high fat content, which comprises the following steps:
a) Mixing soybean protein embedded fat powder, concentrated whey protein, coconut milk powder, fine shredded coconut, medium chain triglyceride microcapsule powder, full-fat 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 foamed softened oil, mixing, and molding.
Preferably, the preparation method of the soybean protein embedded fat powder specifically comprises the following steps:
a) Mixing defatted soybean meal with water, and adjusting pH value to extract protein to obtain extract;
b) Mixing the extract with alkali, regulating the pH value to 7-9, sterilizing, flash evaporating, and cooling to obtain soybean protein slurry;
c) Mixing soybean protein slurry, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, adding anhydrous butter, and colloid milling to obtain pre-emulsion;
d) Homogenizing the pre-emulsion, and spray drying to obtain soybean protein embedded fat powder.
Preferably, the method comprises the steps of,
The mass ratio of the defatted soybean meal to the water mixture in the step a) is 1: (5-10), extracting at 45-55 ℃ for 20-30 min, and adjusting pH value to 6.8-7.2;
the temperature is reduced to 40-45 ℃ in the step b);
The mass ratio of solids, resistant dextrin, liquid phospholipid, monoglyceride and 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 the primary pressure of 20-50bar and the secondary pressure of 200-500bar.
Preferably, the method comprises the steps of,
The melting temperature of the step B) is 35-40 ℃; the cooling temperature is 23-28 ℃;
The temperature of the foaming in the step C) is 23-28 ℃; the temperature of the mixing is 23-28 ℃.
Compared with the prior art, the invention provides a ketone production 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 shredded coconut stuffing, 4-8 parts of medium chain triglyceride microcapsule 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. According to the invention, by adding the soybean protein embedded fat powder rich in oligosaccharide, the process of redissolving the soybean protein is reduced, and meanwhile, other materials are bonded by adopting only grease, so that the content of carbohydrate is reduced, and the proportion of high-quality grease in the product is improved; further reduces the oxidation risk of grease and prolongs the shelf life of the ketogenic energy rod.
Drawings
Fig. 1 shelf life test experiment.
Detailed Description
The invention provides a ketogenic composition with high fat content, a preparation method and application thereof, and a person skilled in the art can use the content of the ketogenic composition to appropriately improve the technological parameters. It is expressly noted that all such similar substitutions and modifications will be apparent to those skilled in the art, and they are intended to be within the scope of the present invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those skilled in the relevant art that the invention can be practiced and practiced with modification and alteration and combination of the methods and applications herein without departing from the spirit and scope of the invention.
The invention provides a ketone-forming 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 shredded coconut stuffing, 4-8 parts of medium chain triglyceride microcapsule 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 a part of the preferred embodiment of the present invention, the high-fat 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 shredded coconut stuffing, 5-8 parts of medium chain triglyceride microcapsule 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 ketogenic 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 shredded coconut stuffing, 6-8 parts of medium chain triglyceride microcapsule 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 ketogenic 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 shredded coconut, 6 parts of medium chain triglyceride microcapsule powder, 2 parts of full-fat 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 particle size of the fine shredded coconut stuffing of the present invention is preferably 15 mesh, more preferably 20 mesh.
The edible essence disclosed by the invention comprises, but is not limited to, coconut flavor essence, coconut milk flavor essence and milk flavor essence.
The mass fraction of medium chain triglyceride in the medium chain triglyceride microcapsule powder is preferably 70%.
The source of the above specific raw materials is not limited to the present invention, and those skilled in the art will be familiar with the present invention.
According to the invention, the preparation method of the soybean protein embedded fat powder specifically comprises the following steps:
a) Mixing defatted soybean meal with water, and adjusting pH value to extract protein to obtain extract;
b) Mixing the extract with alkali, regulating the pH value to 7-9, sterilizing, flash evaporating, and cooling to obtain soybean protein slurry;
c) Mixing soybean protein slurry, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, adding anhydrous butter, and colloid milling to obtain pre-emulsion;
d) Homogenizing the pre-emulsion, and spray drying to obtain soybean protein embedded fat powder.
The preparation method of the soybean protein embedded fat powder comprises the steps of firstly mixing defatted soybean meal and water;
specifically, the mass ratio of the defatted soybean meal to the water mixture is preferably 1: (5 to 10), more preferably 1: (6-9),
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 adjustment pH value is 6.8-7.2;
Separating to obtain an extract with 6-12% of solid content; the extraction is carried out to obtain the soybean protein rich in oligosaccharide.
Mixing the extract with alkali, regulating the pH value to 7-9, sterilizing, flash evaporating, and cooling to obtain soybean protein slurry;
Wherein the base includes, but is not limited to, sodium hydroxide.
Adding sodium hydroxide solution into the extract to control the pH, pumping the extract into a sterilization flash evaporation system, sterilizing the material and rapidly cooling to 40-45 ℃; preferably cooling to 45 ℃; the soybean protein slurry rich in oligosaccharide is obtained. The addition of the alkali can improve the emulsifying property of the protein.
Mixing soybean protein slurry, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, adding anhydrous butter, and colloid milling to obtain pre-emulsion;
specifically, the mass ratio of solids, resistant dextrin, liquid phospholipid, monoglyceride and anhydrous butter in the soybean protein slurry 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 slurry, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, and stirring the mixed slurry with colloid mill for 10 min; and adding anhydrous butter three times, and circularly beating by a colloid mill for 10min after each addition to obtain a pre-emulsion.
Wherein soybean protein and resistant dextrin are used as wall materials, anhydrous butter is used as core material, and liquid phospholipid and monoglyceride are used as emulsifying agents.
Homogenizing the pre-emulsion, and spray drying to obtain soybean protein embedded fat powder.
The invention homogenizes the primary pressure to 20-50bar and the secondary pressure to 200-500bar.
1. The spray drying parameters of the invention are preferably specifically inlet air temperature: 145-155 ℃, and the air outlet temperature is: 70-90 ℃, and the feeding speed is: 5.5L/min-6.5L/min, more preferably the air temperature is 152 ℃, the exhaust temperature is 85 ℃, and the feeding speed is 5L/min.
The soybean protein slurry rich in oligosaccharide is obtained through the treatment of defatted soybean meal, the soybean protein embedded fat powder rich in oligosaccharide is obtained by combining the oil embedding technology, and the soybean protein embedded fat powder is applied to a ketogenic energy bar formula and can increase the ingestion of oligosaccharide by consumers. By means of stachyose and raffinose in the soybean oligosaccharide, the intestinal ecological environment of a human body is regulated, the proliferation of harmful bacteria is inhibited, the growth of intestinal bifidobacteria is promoted, and uncomfortable symptoms such as constipation and the like caused by insufficient ingestion of carbohydrates of ketogenic diets are improved.
According to the invention, the grease is embedded in other non-fat materials such as soy protein by adopting a grease embedding technology, so that the greasy taste of the fat can be effectively covered, and the long-term eating of the soybean protein milk powder can not cause bad feeling, thereby being convenient for the application and popularization of products; meanwhile, the wall material is wrapped to protect the internal grease, so that the contact with the external environment is reduced, the antioxidation effect is achieved, the shelf life of the grease is effectively prolonged, and the nutritive value and the flavor and taste of the product are ensured; in addition, unlike the conventional microcapsule powder preparation process, the extraction process and the embedding technology of the soybean protein are innovatively combined, so that the process of re-dissolving the soybean protein is reduced, the production cost is saved, and the operation is simpler and more convenient.
The invention provides an application of the ketogenic composition with high fat content in any one of the technical schemes in preparing a product for improving intestinal functions.
The present invention has been clearly described above with respect to the specific components of the above composition, and will not be described in detail herein.
The invention provides a ketone product with high fat content, which comprises the ketone composition with high fat content according to 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 ketogenic energy rod with high fat content, which comprises the following steps:
a) Mixing soybean protein embedded fat powder, concentrated whey protein, coconut milk powder, fine shredded coconut, medium chain triglyceride microcapsule powder, full-fat 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 foamed softened oil, mixing, and molding.
The present invention has been described in detail with reference to specific components and proportions, and will not be described in detail herein
The preparation method of the soybean protein-embedded fat powder has been described above for clarity, and will not be described in detail herein.
Mixing soybean protein embedded fat powder, concentrated whey protein, coconut milk powder, fine shredded coconut, medium chain triglyceride microcapsule powder, full-fat 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 sieving aperture of the present invention is preferably 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 23-28 ℃;
After the above-mentioned mixing, quickly cooling to 23-28 deg.C.
The softened material is stirred by a stirrer under the heat preservation condition of 23-28 ℃ and the material is fully mixed to be smooth feather shape.
Adding the powder into the foamed softened oil, mixing, and molding. Adding the powder into the foamed softened oil, and uniformly mixing by adopting a stirrer under the heat preservation condition; and (5) extruding and forming by a die, and cooling and shaping after demoulding.
The temperature of the mixing is 23-28 ℃.
The invention develops a novel ketogenic energy stick preparation process, which 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 people; the low-temperature foaming preparation process avoids oil seepage phenomenon in the product processing process, further reduces the oxidation risk of grease and prolongs the shelf life of the ketogenic energy rod.
The invention provides a ketone-forming 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 shredded coconut stuffing, 4-8 parts of medium chain triglyceride microcapsule 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. According to the invention, by adding the soybean protein embedded fat powder rich in oligosaccharide, the process of redissolving the soybean protein is reduced, and meanwhile, other materials are bonded by adopting only grease, so that the content of carbohydrate is reduced, and the proportion of high-quality grease in the product is improved; further reduces the oxidation risk of grease and prolongs the shelf life of the ketogenic energy rod.
To further illustrate the present invention, the following describes in detail, with reference to examples, a high fat content ketogenic composition, a process for its preparation and its use.
Example 1:
(1) Preparation of soybean protein slurry rich in oligosaccharide
Mixing defatted soybean meal with process water at 50 ℃ in an extraction tank according to a ratio of 1:6; adjusting the pH of the extract liquid to 7, extracting for 30min, and separating to obtain extract liquid with solid content of 10%. And adding sodium hydroxide solution into the extract to control the pH to 9, pumping the extract into a sterilization flash evaporation system, sterilizing the material, and rapidly 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 slurry according to the proportion of 0.3 times of the solid in the soybean protein slurry; adding liquid phospholipid in a proportion of 0.02 times of solid matters in the soybean protein slurry; adding monoglyceride at a ratio of 0.05 times of solid in soybean protein slurry; the mixed slurry is circularly whipped for 10min by using a colloid mill, so that the mixed slurry is fully mixed; adding anhydrous butter with a ratio of 1.2 times of the solid in the soybean protein slurry into the mixed slurry, adding the anhydrous butter in three times, and circularly beating for 10min by a colloid mill after each addition to obtain a pre-emulsion. Pumping the pre-emulsion into a high-pressure homogenizer through a pipeline, continuously homogenizing the pre-emulsion twice under the primary pressure of 30bar and the secondary pressure of 350bar to form mixed emulsion, and performing spray drying to obtain the soybean protein embedded fat powder.
The protein content in the finished product is 23.66%, and the fat content is 40.95%.
(3) Preparation of ketogenic energy rod with high fat content
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 shredded coconut, 6 parts of medium chain triglyceride microcapsule powder, 2 parts of full-fat milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; 11 parts of coconut oil and 8 parts of anhydrous cream are melted at 38 ℃, fully and uniformly mixed and quickly cooled to 25 ℃ to form softened oil; the softened oil is stirred by a stirrer under the heat preservation condition of 25 ℃ and fully mixed to be smooth feather-like; adding the powder into oil, and uniformly mixing by adopting a stirrer under the heat preservation condition of 25 ℃; and (5) extruding and forming by a die, and cooling and shaping after demoulding.
The ketogenic energy bar obtained in this example had a fat content of 50.14% and the fat energy content was 78.27% of the total energy.
Example 2:
This example differs from example 1 in the order of addition of erythritol, and the specific procedure 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 shredded coconut, 6 parts of medium chain triglyceride microcapsule powder, 2 parts of full-fat milk powder and 0.08 part of edible essence, and sieving to obtain powder; 11 parts of coconut oil and 8 parts of anhydrous cream are melted at 38 ℃, fully and uniformly mixed and quickly cooled to 25 ℃ to form softened oil; 10 parts of erythritol is added into the softened oil, and the mixture is stirred by a stirrer under the heat preservation condition of 25 ℃ and fully mixed to be smooth feather; adding the powder into oil, and uniformly mixing by adopting a stirrer under the heat preservation condition of 25 ℃; and (5) extruding and forming by a die, and cooling and shaping after demoulding.
Comparative example 1:
This comparative example differs from example 1 in that the oligosaccharide ingredient in the soybean protein slurry of step (1) was removed, specifically as follows; mixing defatted soybean meal with process water at 50 ℃ in an extraction tank according to a ratio of 1:6; adjusting the pH of the extracted liquid to 7, extracting for 30min, separating to obtain an extract, adjusting the pH of the extract to 4.5, performing acid precipitation for 25min, and separating to obtain soybean protein curd. The soy protein curd was diluted with process water at 45 ℃ to give a curd slurry having a solids content of 10%, and a sodium hydroxide solution was added to the curd slurry to control the pH of the neutralization solution to 9. And pumping the neutralization liquid into a sterilization flash evaporation system to quickly cool the material to 45 ℃ so as to obtain the sterilized soybean protein slurry.
Comparative example 2:
This comparative example differs from comparative example 1 in that stachyose and raffinose components were added in step (3), specifically 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 shredded coconut, 6 parts of medium chain triglyceride microcapsule powder, 2 parts of full-fat 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; 11 parts of coconut oil and 8 parts of anhydrous cream are melted at 38 ℃, fully and uniformly mixed and quickly cooled to 25 ℃ to form softened oil; the softened oil is stirred by a stirrer under the heat preservation condition of 25 ℃ and fully mixed to be smooth feather-like; adding the powder into oil, and uniformly mixing by adopting a stirrer under the heat preservation condition of 25 ℃; and (5) extruding and forming by a die, and cooling and shaping after demoulding.
Comparative example 3:
This comparative example differs from example 1 in that the soybean protein slurry in step (1) was spray-dried to powder and then subjected to step (2), and the specific procedure was as follows:
(1) Preparation of soybean protein powder rich in oligosaccharide
Mixing defatted soybean meal with process water at 50 ℃ in an extraction tank according to a ratio of 1:6; adjusting the pH of the extract liquid to 7, extracting for 30min, and separating to obtain extract liquid with solid content of 10%. And adding sodium hydroxide solution into the extract to control the pH to 9, pumping the extract into a sterilizing flash evaporation system, and 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 20 minutes by a colloid mill to fully mix the materials; 45 parts of anhydrous butter is added into the mixed slurry, the addition is carried out in three times, and the colloid mill circularly whips for 10 minutes after each addition, so as to obtain the pre-emulsion. Pumping the pre-emulsion into a high-pressure homogenizer through a pipeline, continuously homogenizing the pre-emulsion twice under the primary pressure of 30bar and the secondary pressure of 350bar to form 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 grease was not subjected to the embedding treatment, and the specific operation is as follows:
(1) Preparation of soybean protein powder rich in oligosaccharide
Mixing defatted soybean meal with process water at 50 ℃ in an extraction tank according to a ratio of 1:6; adjusting the pH of the extract liquid to 7, extracting for 30min, and separating to obtain extract liquid with solid content of 10%. And adding sodium hydroxide solution into the extract to control the pH to 9, pumping the extract into a sterilizing flash evaporation system, and spray-drying to obtain the soybean protein powder rich in oligosaccharide.
(2) Preparation of ketogenic energy rod with high fat content
Uniformly mixing 13 parts of soybean protein powder, 12 parts of concentrated whey protein, 8 parts of coconut milk powder, 6 parts of fine shredded coconut, 6 parts of medium chain triglyceride microcapsule powder, 2 parts of full-fat milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; 11 parts of coconut oil and 23 parts of anhydrous cream are melted at 38 ℃, fully and uniformly mixed and quickly cooled to 25 ℃ to form softened oil; the softened oil is stirred by a stirrer under the heat preservation condition of 25 ℃ and fully mixed to be smooth feather-like; adding the powder into oil, and uniformly mixing by adopting a stirrer under the heat preservation condition of 25 ℃; and (5) extruding and forming by a die, and cooling and shaping after demoulding.
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 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 shredded coconut, 6 parts of medium chain triglyceride microcapsule powder, 2 parts of full-fat milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; 11 parts of coconut oil and 8 parts of anhydrous cream are melted at 38 ℃ and fully and uniformly mixed to form oil; adding the powder into oil, and uniformly mixing by adopting a stirrer under the heat preservation condition of 38 ℃; and (5) extruding and forming by a die, and cooling and shaping after demoulding.
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 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 shredded coconut, 6 parts of medium chain triglyceride microcapsule powder, 2 parts of full-fat milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; 11 parts of coconut oil and 8 parts of anhydrous cream are melted at 60 ℃ and fully and uniformly mixed to form oil; adding the powder into oil, and uniformly mixing by adopting a stirrer under the heat preservation condition of 60 ℃; and (5) extruding and forming by a die, and cooling and shaping after demoulding.
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 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 shredded coconut, 6 parts of medium chain triglyceride microcapsule powder, 2 parts of full-fat milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; 11 parts of coconut oil and 8 parts of anhydrous cream are melted at 80 ℃ and fully and uniformly mixed to form oil; adding the powder into oil, and uniformly mixing by adopting a stirrer under the heat preservation condition of 80 ℃; and (5) extruding and forming by a die, and cooling and shaping after demoulding.
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 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 shredded coconut, 6 parts of medium chain triglyceride microcapsule powder, 2 parts of full-fat milk powder, 10 parts of erythritol and 0.08 part of edible essence, and sieving to obtain powder; 11 parts of coconut oil and 8 parts of anhydrous cream are melted at 38 ℃, fully and uniformly mixed and quickly cooled to 15 ℃ to form softened oil; the softened oil is stirred by a stirrer under the heat preservation condition of 15 ℃ and fully mixed to be smooth feather-like; adding the powder into oil, and uniformly mixing by adopting a stirrer under the heat preservation condition of 15 ℃; and (5) extruding and forming by a die, and cooling and shaping after demoulding.
Verification example
The detection method comprises the following steps:
1. evaluation of ketogenic energy bar effect:
Using the ketogenic energy bars prepared in example 1, comparative examples 1-4 as samples, 30 overweight and lightly labor-engaged volunteers with BMI >25 were selected and divided into 5 groups of 6 persons each, each half of men and women. During the experiment, volunteers replaced two of three meals per day with a ketogenic energy bar, each with a daily energy intake of 1500kcal, each with 30min of aerobic exercise per day, with an experimental period of 60 days.
Mouthfeel: volunteers scored on ketogenic energy bars prepared in example 1, comparative examples 1-4 in terms of mouthfeel, with a lighter, less objectionable, 8-10 points; the greasy taste is obvious, and the weight is 4-7 minutes; the greasy taste is serious, and the throat is difficult to swallow for 1-3 minutes. The test results are shown in table 1.
TABLE 1 taste evaluation Table
As can be seen from comparative examples 1 and 4, the taste score of the ketogenic bars prepared by the method of example 1 is greater than that of comparative example 4,0.01> p, and the difference is very remarkable, which indicates that the use of the soy protein-embedded fat powder can remarkably improve the greasy taste of the ketogenic energy bars and the acceptability of the ketogenic energy bars.
And (3) recording and counting the daily defecation condition during the experimental period of the volunteers, and grading according to the comparison and evaluation of the defecation condition before the experimental period of the volunteers and the defecation condition during the experimental period after the experimental period is ended. The defecation is regular and is close to the period before the experiment, and the defecation is 8-10 minutes; the patient has slight constipation, and the defecation period is prolonged for 1-2 days for 4-7 minutes; the discomfort symptoms such as constipation appear, the defecation period is prolonged for 3 days or more, and 1-3 minutes; the test results are shown in table 2.
TABLE 2 defecation evaluation Table
In combination with the data in table 2, it can be seen from comparative example 1 and comparative example 1 that the taste score of the ketogenic stick product prepared by the method of example 1 is greater than that of comparative example 1,0.01> p, and the difference is very remarkable, which indicates that the oligosaccharide-rich soy protein can increase the intake of oligosaccharides in the diet, and significantly improve the uncomfortable symptoms such as constipation caused by insufficient intake of carbohydrates in ketogenic diets; comparative example 1 and comparative examples 2 to 4 show that the defecation of volunteers eating four products was not significantly disturbed by the change of the dietary structure and the effect was not significantly different.
BMI decline condition: person BMI decrease rate = (person initial BMI value-person 60 days post BMI value)/person initial BMI value x100%.
BMI decline rate = sum of individual BMI decline rates/6 within the experimental group, the test results are shown in table 3.
TABLE 3 evaluation of the Ketone generating energy bars prepared in example 1 and comparative examples 1 to 4
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As can be seen from Table 3, several products all had the effect of reducing BMI with no significant difference in effect.
2. The processing performance is as follows:
Samples were prepared according to the methods described in examples 1 and 2 and comparative examples 5 to 9, 10 products were randomly taken in each method, and the products were scored according to 1 to 5 points from the exudation of a large amount of grease to the exudation of no grease according to the bleeding condition during the setting process, and the test results are shown in Table 4; products were scored 1-5 points according to the defect condition of the finished product caused by adhesion of the material and the mold during demolding from large-area defect to no defect, and the test results are shown in Table 5.
TABLE 4 evaluation of oil bleeding during product shaping
TABLE 5 surface damage of finished product
| Numbering device | 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 |
| Average value of | 4.8 | 4.8 | 2.8 | 2.1 | 1.9 | 2.2 |
From the data in Table 4, it is understood that the higher the mixing temperature of the materials, the lower the evaluation score, which is the more likely to cause oil bleeding of the materials during extrusion of the die, by example 1 and comparative examples 5 to 7. Sample analysis shows that the difference is extremely obvious, and the oil seepage condition in the processing process can be obviously relieved at a lower temperature. From the data in Table 5, it is clear that the higher the mixing temperature of the materials, the lower the surface breakage score of the finished product, indicating that the defect of the finished product is serious by directly demolding after shaping at a higher temperature.
From the data in Table 5, it is found that comparative examples 1 and 8 show that too low a mixing temperature reduces the adhesion properties of the oil, making the finished product loose and fragile.
3. Shelf life test
Products A-E were prepared according to the methods described in example 1 and comparative examples 4-7, and samples were uniformly divided into bars having a length, width and height of 5.5cm, 3cm, and 1.5cm, respectively, and individually packed using aluminum foil bags. The test sample was subjected to shelf life acceleration test at 40℃and sampled every other week for detection.
The acid value of the sample is tested according to the 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 judged according to the cake acid value limit value of 5mg/g specified in GB 7099-2015 (food safety national Standard cake, bread). The results are shown in Table 6, FIG. 1.
TABLE 6 sample shelf life acid value
As seen in fig. 1, the acid value of product B, E increases rapidly during the first six weeks of acceleration, while the rate of increase of the acid value of product A, C, D is slower during the same acceleration period; at week 6 of shelf life acceleration test, the acid value of product B has exceeded the cake acid value limit of 5mg/g, product E reaches the acid value limit at week 7, product B, D reaches the acid value limit at week 12, and product A does not reach the acid value limit in the experimental period. As can be seen from the change curve of the product A, C, D, E, the faster the acid value of the product increases during storage, the easier the shelf life of the product is shortened as the operating temperature increases during processing.
As can be seen from table 6, the comparative product A, B shows that the acid value of the product a is lower than that of the product B in the storage process, and the difference is extremely remarkable, which means that the oxidation rate of the oil is remarkably reduced and the shelf life of the product is prolonged after the oil is subjected to microencapsulation treatment.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (7)
1. A ketone-forming composition with high fat content, which 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 shredded coconut stuffing, 4-8 parts of medium chain triglyceride microcapsule 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 preparation method of the soybean protein embedded fat powder specifically comprises the following steps:
a) Mixing defatted soybean meal with water, and adjusting pH value to extract protein to obtain extract; the mass ratio of the defatted soybean meal to the water mixture 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;
b) Mixing the extract with alkali, adjusting the pH value to 7-9, sterilizing, flash evaporating, and cooling to obtain soybean protein slurry;
c) Mixing soybean protein slurry, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, adding anhydrous butter, and colloid milling to obtain pre-emulsion; the mass ratio of solids, resistant dextrin, liquid phospholipid, monoglyceride and anhydrous butter in the soybean protein slurry is 1: (0.2 to 0.8): (0.01 to 0.1): (0.02-0.1): (1-1.5);
d) Homogenizing the pre-emulsion, and spray drying to obtain soybean protein embedded fat powder.
2. The composition according to 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 shredded coconut stuffing, 5-8 parts of medium chain triglyceride microcapsule 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. Use of a ketone body-building composition with a high fat content according to any one of claims 1-2 for the preparation of a product for improving intestinal function.
4. A high fat ketogenic product comprising a high fat ketogenic composition according to any one of claims 1 to 2.
5. The product of claim 4, wherein the ketogenic product is a high fat content ketogenic energy bar.
6. A method of preparing a high fat ketogenic energy bar according to claim 5, comprising the steps of:
A) Mixing soybean protein embedded fat powder, concentrated whey protein, coconut milk powder, fine shredded coconut, medium chain triglyceride microcapsule powder, full-fat milk powder, erythritol and edible essence, and sieving to obtain powder; the preparation method of the soybean protein embedded fat powder specifically comprises the following steps:
a) Mixing defatted soybean meal with water, and adjusting pH value to extract protein to obtain extract;
b) Mixing the extract with alkali, adjusting the pH value to 7-9, sterilizing, flash evaporating, and cooling to obtain soybean protein slurry;
c) Mixing soybean protein slurry, resistant dextrin and liquid phospholipid, adding monoglyceride, mixing, adding anhydrous butter, and colloid milling to obtain pre-emulsion;
d) Homogenizing the pre-emulsion, and spray drying to obtain soybean protein embedded fat powder;
b) Melting coconut oil and anhydrous cream, and cooling to obtain softened oil; the melting temperature is 35-40 ℃; the cooling temperature is 23-28 ℃;
C) Adding the powder into the foamed softened oil, mixing and molding to obtain the product; the temperature of the foaming is 23-28 ℃; the temperature of the mixing is 23-28 ℃.
7. The method of manufacturing according to claim 6, wherein the:
The mass ratio of the defatted soybean meal to the water mixture 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;
Step b), cooling to 40-45 ℃;
the mass ratio of solids, resistant dextrin, liquid phospholipid, monoglyceride and anhydrous butter in the soybean protein slurry in the step c) is 1: (0.2 to 0.8): (0.01 to 0.1): (0.02-0.1): (1-1.5);
Step d) homogenizing the primary pressure of 20-50bar and the secondary pressure of 200-500bar.
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| CN108936672A (en) * | 2018-06-27 | 2018-12-07 | 杭州衡美食品科技有限公司 | It is a kind of containing high-quality fat and life ketone energy stick of albumen and preparation method thereof |
| CN109077124A (en) * | 2018-08-30 | 2018-12-25 | 广州能靓生物技术有限公司 | A kind of high fat diet Weight reducing compound and its application |
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