CN115381093A - 一种糖尿病全营养第三段普适配方特医食品及制备方法 - Google Patents
一种糖尿病全营养第三段普适配方特医食品及制备方法 Download PDFInfo
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Abstract
本发明提供一种糖尿病全营养第三段普适配方特医食品及其制备方法,富含膳食纤维的缓释型碳水化合物,GI值较低,能够有效防止血糖急剧升高和促进肠道消化,氨基酸配伍平衡,脂肪酸比例搭配合理,不饱和脂肪酸含量较高,适合长期食用,产品食用方便,口感易于接受,溶解性、稳定性较好。对高直链玉米淀粉做了改性处理,优化后的高直链玉米淀粉中慢消化淀粉与抗性淀粉的比例更加适合糖尿病人食用。β‑淀粉酶β‑淀粉酶为外切酶,适度水解直链淀粉后,高直链玉米淀粉保留了部分抗性淀粉又增加了慢消化淀粉的比例;同时,高直链的结构在酯化反应后的酯化率更高,酯化处理使得产品粘度降低、稳定性提高,兼具良好的乳化特性,更加适合作为油脂喷雾的壁材。
Description
技术领域
本发明提供一种糖尿病全营养第三段普适配方特医食品,同时还公开了其制备方法,属于特医食品生产技术领域。
背景技术
目前,二型糖尿病患者逐年增加,为辅助糖尿病治疗,给患者提供营养支持,开发适于糖尿病患者食用的优质全营养特医食品是市场所需。现有的普通全营养配方粉多采用了麦芽糊精等GI值较高的碳水化合物来源,含糖量较高,并不适合糖尿病患者食用,而专门针对糖尿病患者的特定全营养配方产品却较少,不仅如此,多数糖尿病食品仅仅是对升糖较快的组分做了简单的替换,例如直接将麦芽糊精替换成抗性淀粉,而缺乏对蛋白、糊精的进一步优化,也缺乏对营养与糖尿病之间机制的考量,例如怎么将淀粉或蛋白通过改性或水解等手段使之更加适应糖尿病患者消化吸收与血糖控制。还有很多产品中添加了一些有降血糖功效的中药成分,感官情况有待提高或机制不明,且目前药食同源的原料还不能添加到比保健品要求更为严格的特医食品中。
在临床营养中,医生根据病人的不同生理阶段提供个性化的饮食方案是未来医学营养必然的发展方向,但是目前还没有一款针对糖尿病的不同发病阶段进行个性化设计的全营养特医食品。为辅助糖尿病治疗,将营养需求与疾病病程相结合设计出专门针对不同发病阶段的糖尿病全营养特医食品是更具科学性的、前景辽阔的。
高直链玉米淀粉作为一种新的天然膳食成分,具有通过改善糖、脂代谢紊乱,提高胰岛素敏感性,增加饱腹感,降低体重来拮抗或减轻Ⅱ型糖尿病患者胰岛素低抗的作用,众多研究表明,它对空腹血糖、空腹胰岛素、糖化血红蛋白(HbA1c)、等指标均具有降低作用。目前还未检索到其应用于糖尿病特医食品中的产品。
然而,高直链玉米淀粉虽然可以帮助降低血糖,还具备性质稳定、粘度较低等适合用于糖尿病特医食品的优良特性。但是同时它难以消化供能,在粉剂产品中作为壁材包埋油脂的效果也不甚理想。因此如果将其改性使之保留控糖功效又符合糖尿病特医食品的需求,将非常适宜添加到糖尿病全营养特医食品中。
基于此,弥补上述产品中的不足,提供一种原料更具科学性、配方更具针对性的糖尿病全营养配方粉,使之为糖尿病患者提供更为优质和科学的营养,辅助控制病程,是本发明亟待解决的问题。
发明内容
本发明所要解决的技术问题是提供一种糖尿病全营养第三段普适配方特医食品及制备方法。
为了达到上述技术效果,本发明公开的一种糖尿病全营养第三段普适配方特医食品,主要成分包括:
蛋白质12.5~22份,油脂11.5~16份,碳水化合物51~60份,膳食纤维4~6份,添加常规制备工艺量的调味剂、乳化剂并强化左旋肉碱和铬。
上述的蛋白质选自:乳蛋白,大豆蛋白、豌豆蛋白中的一种或几种,其中,植物蛋白:动物蛋白=0.6:1~1:1;
上述的油脂选自:植物油、中链甘油三酯;
上述的碳水化合物选自:高直链玉米淀粉15~36份、木薯糊精20~40份;
上述的膳食纤维选自:菊粉1~2.5份、低聚果糖1~6份。
本发明公开的一种糖尿病全营养特医食品第第三段普适配方,产能营养成分及比例为:
每100g提供能量1780~1900KJ,蛋白质供能比为12%~21%,脂肪供能比为25%~32%,碳水化合物供能比为50%~57%。
本发明公开的一种糖尿病全营养第三段普适配方特医食品的制备方法,包括以下步骤:
1、高直链玉米淀粉的改性处理:
将高直链玉米淀粉于45~55℃水中溶解,淀粉液浓度为10%~40%;加入β-淀粉酶0.5%~0.8%(原料计),反应15~40min;高温灭酶后,用0.1mol/L的NaOH溶液调节反应液PH为7~9;加入乙醇稀释5~7倍的酯化剂辛烯基琥珀酸酐(OSA),OSA含量为2%~3%,缓慢滴加到反应液中;反应2~5h后,用0.1mol/L的HCL溶液进行中和,调节PH至中性,在产物中加入食品级无水乙醇,沉淀出明显分层后,用无水乙醇再次洗涤沉淀,洗涤完成后将下层沉淀置于45~75℃环境下6~15h,使乙醇挥发,得改性高直链玉米淀粉;
2、蛋白轻度水解:
将待水解蛋白原料于50~60℃水中溶解;蛋白溶液的浓度为15%~35%。加入木瓜蛋白酶0.5%~0.8%(原料计),水解20~30min;水解后高温灭酶;蛋白水解率10%~15%;
3、壁材、芯材、乳化剂、抗氧化剂:
壁材原料选自:由步骤1所得的改性高直链玉米淀粉、由步骤2所得的轻度水解蛋白,以及木薯糊精;
芯材为油脂;
芯材:壁材为1:2.5~1:3.5;
乳化剂、稳定剂、抗氧化剂为常规制备工艺的添加量;
4、制备乳液:
将壁材与水溶性乳化剂、抗氧化剂于45~60℃水中溶解,溶解液的固形物含量达到15%~35%;将油溶性乳化剂、抗氧化剂与上述芯材溶解;由于油脂在容器上的附着性较强,为减少损耗,将水相液缓慢倒入油相液,之后进行高速剪切与高压均质;高速剪切条件为8000~10000r/min下5~15min;高压均质条件为25~75Mpa;
5、喷雾干燥:
将混合好的乳液保持在45~60℃、持续搅拌条件下进料;进风温度为115~170℃,出风温度为60~95℃,进料速度视喷雾设备参数而定;
6、逐级干混:
将制备好的微胶囊油脂粉末与剩余待添加原料均匀混合。
本发明公开的一种糖尿病全营养第三段普适配方特医食品,除上述步骤制成粉剂之外,也可适当调整,制成乳剂等其他常规剂型。
本发明的积极效果在于:
1.富含膳食纤维的缓释型碳水化合物,GI值较低,能够有效防止血糖急剧升高和促进肠道消化,氨基酸配伍平衡,脂肪酸比例搭配合理,不饱和脂肪酸含量较高,适合长期食用,产品食用方便,口感易于接受,溶解性、稳定性较好。
2.将蛋白适度水解后进行喷雾干燥,既提高了蛋白的消化吸收利用率,还保证了产品风味没有明显的苦涩口感。
3.对高直链玉米淀粉做了改性处理,优化后的高直链玉米淀粉中慢消化淀粉与抗性淀粉的比例更加适合糖尿病人食用。β-淀粉酶β-淀粉酶为外切酶,适度水解直链淀粉后,高直链玉米淀粉保留了部分抗性淀粉又增加了慢消化淀粉的比例;同时,高直链的结构在酯化反应后的酯化率更高,酯化处理使得产品粘度降低、稳定性提高,兼具良好的乳化特性,更加适合作为油脂喷雾的壁材。
4.采用了分段式营养模式,与市场上现有的产品相比,这种方式能够为糖尿病人在各发病阶段提供针对性、连续性、个性化的肠内营养支持并辅助有效降低血糖。
具体实施方式
通过以下实施例进一步举例描述本发明,并不以任何方式限制本发明,在不背离本发明的技术解决方案的前提下,对本发明所作的本领域普通技术人员容易实现的任何改动或改变都将落入本发明的权利要求范围之内。
实施例1
本发明一种糖尿病全营养第三段普适配方特医食品如下:其每100g产品中蛋白质、脂肪、碳水化合物组分包括:水解乳清蛋白11.8g、豌豆蛋白9.7g、低芥酸菜籽油8g、椰子油4g、改性高直链玉米淀粉17g、木薯糊精38g、低聚果糖3g、菊粉2g。
其制备方法,包括以下步骤:
1、高直链玉米淀粉的改性处理:将高直链玉米淀粉于45℃水中溶解,淀粉液浓度为15%;加入β-淀粉酶0.5%(原料计),反应30min;高温灭酶后,用0.1mol/L的NaOH溶液调节反应液PH为7;加入乙醇稀释5倍的酯化剂辛烯基琥珀酸酐(OSA),OSA含量为2%,缓慢滴加到反应液中;反应3h后,用0.1mol/L的HCL溶液进行中和,调节PH至中性,在产物中加入食品级无水乙醇,沉淀出明显分层后,用无水乙醇再次洗涤沉淀,洗涤完成后将下层沉淀置于45℃环境下15h,使乙醇挥发,得改性高直链玉米淀粉;
2、蛋白轻度水解:将乳清蛋白于50℃水中溶解,蛋白溶液的浓度为20%。加入木瓜蛋白酶0.5%(原料计),水解25min。水解后高温灭酶;
3、壁材、芯材、乳化剂、抗氧化剂:壁材原料为:步骤1制备的改性高直链玉米淀粉17g、步骤2制备的水解乳清蛋白11.8g、木薯糊精6g;芯材为低芥酸菜籽油8g、椰子油4g;芯材:壁材为1:2.9;乳化剂、稳定剂、抗氧化剂为常规添加量;
4、制备乳液:将壁材与水溶性乳化剂、抗氧化剂于45℃水中溶解,溶解液的固形物含量达到15%;将油溶性乳化剂、抗氧化剂与上述芯材溶解;由于油脂在容器上的附着性较强,为减少损耗,将水相液缓慢倒入油相液,之后进行高速剪切与高压均质;高速剪切条件为8000r/min下5min。高压均质条件为30MPa;
5、喷雾干燥:将混合好的乳液保持在45℃、持续搅拌条件下进料;进风温度为170℃,出风温度为95℃,进料速度视喷雾设备参数而定;
6、逐级干混:将制备好的微胶囊油脂粉末与剩余待添加原料均匀混合,按照添加量的多少,由少至多逐级干混,保证产品的均匀性;在混合过程中需要保证生产条件卫生。
实施例2
本发明一种糖尿病全营养第三段普适配方特医食品如下:其每100g产品中蛋白质、脂肪、碳水化合物组分包括:水解乳清蛋白6.3g、豌豆蛋白6.3g、葵花籽油10g、中链甘油三酯5g、改性高直链玉米淀粉23g、木薯糊精37g、低聚果糖4g、菊粉2g;
其制备方法,包括以下步骤:
1、高直链玉米淀粉的改性处理:将高直链玉米淀粉于50℃水中溶解,淀粉液浓度为25%;加入β-淀粉酶0.7%(原料计),反应15min;高温灭酶后,用0.1mol/L的NaOH溶液调节反应液PH为8;加入乙醇稀释6倍的酯化剂辛烯基琥珀酸酐(OSA),OSA含量为2%,缓慢滴加到反应液中;反应5h后,用0.1mol/L的HCL溶液进行中和,调节PH至中性,在产物中加入食品级无水乙醇,沉淀出明显分层后,用无水乙醇再次洗涤沉淀,洗涤完成后将下层沉淀置于60℃环境下10h,使乙醇挥发,得改性高直链玉米淀粉;
2、蛋白轻度水解:将乳清蛋白于55℃水中溶解,蛋白溶液的浓度为25%;加入木瓜蛋白酶0.6%(原料计),水解30min,水解后高温灭酶;
3、壁材、芯材、乳化剂、抗氧化剂:壁材原料为:步骤1制备的改性高直链玉米淀粉23g、步骤2制备的水解乳清蛋白6.3g、豌豆蛋白6.3g、木薯糊精6g;芯材为葵花籽油10g、中链甘油三酯5g;芯材:壁材为1:2.8;乳化剂、稳定剂、抗氧化剂为常规添加量;
4、制备乳液:将壁材与水溶性乳化剂、抗氧化剂于50℃水中溶解,溶解液的固形物含量达到15%;。将油溶性乳化剂、抗氧化剂与上述芯材溶解;由于油脂在容器上的附着性较强,为减少损耗,将水相液缓慢倒入油相液,之后进行高速剪切与高压均质,高速剪切条件为9000r/min下5min,高压均质条件为50MPa;
5、喷雾干燥:将混合好的乳液保持在50℃、持续搅拌条件下进料。进风温度为135℃,出风温度为75℃,进料速度视喷雾设备参数而定;
6、逐级干混:将制备好的微胶囊油脂粉末与剩余待添加原料均匀;混合,按照添加量的多少,由少至多逐级干混,保证产品的均匀性,在混合过程中需要保证生产条件卫生。
实施例3
本发明一种糖尿病全营养第三段普适配方特医食品如下:其每100g产品中蛋白质、脂肪、碳水化合物组分包括:水解乳清蛋白9.7g、大豆蛋白6.4g、大豆油11g、椰子油3g、改性高直链玉米淀粉29g、木薯糊精31g、低聚果糖2g、菊粉2g;
其制备方法,包括以下步骤:
1、高直链玉米淀粉的改性处理:将高直链玉米淀粉于50℃水中溶解,淀粉液浓度为30%;加入β-淀粉酶0.6%(原料计),反应20min。高温灭酶后,用0.1mol/L的NaOH溶液调节反应液PH为8;加入乙醇稀释6.5倍的酯化剂辛烯基琥珀酸酐(OSA),OSA含量为2.5%,缓慢滴加到反应液中;反应2h后,用0.1mol/L的HCL溶液进行中和,调节PH至中性,在产物中加入食品级无水乙醇,沉淀出明显分层后,用无水乙醇再次洗涤沉淀,洗涤完成后将下层沉淀置于65℃环境下8h,使乙醇挥发,得改性高直链玉米淀粉;
2、蛋白轻度水解:将乳清蛋白于55℃水中溶解,蛋白溶液的浓度为30%;加入木瓜蛋白酶0.7%(原料计),水解30min;水解后高温灭酶;
3、壁材、芯材、乳化剂、抗氧化剂:壁材原料为:改性高直链玉米淀粉29g、水解乳清蛋白9.7g、大豆蛋白6.4g;芯材为大豆油11g、椰子油3g;芯材:壁材为1:3.2;乳化剂、稳定剂、抗氧化剂为常规添加量;
4、制备乳液:将壁材与水溶性乳化剂、抗氧化剂于55℃水中溶解,溶解液的固形物含量达到30%;将油溶性乳化剂、抗氧化剂与上述芯材溶解;由于油脂在容器上的附着性较强,为减少损耗,将水相液缓慢倒入油相液,之后进行高速剪切与高压均质;高速剪切条件为9000r/min下5min,高压均质条件为50MPa;
5、喷雾干燥:将混合好的乳液保持在55℃、持续搅拌条件下进料;进风温度为130℃,出风温度为72℃,进料速度视喷雾设备参数而定;
6、逐级干混:将制备好的微胶囊油脂粉末与剩余待添加原料均匀混合,按照添加量的多少,由少至多逐级干混,保证产品的均匀性。在混合过程中需要保证生产条件卫生。
实施例4
本发明一种糖尿病全营养第三段普适配方特医食品如下,其每100g产品中蛋白质、脂肪、碳水化合物组分包括:水解乳清蛋白11.2g、大豆蛋白8.5g、玉米油13g、椰子油3g、改性高直链玉米淀粉33g、木薯糊精21.5g、低聚果糖3g、菊粉2g;
其制备方法,包括以下步骤:
1、高直链玉米淀粉的改性处理:将高直链玉米淀粉于55℃水中溶解,淀粉液浓度为40%。加入β-淀粉酶0.8%(原料计),反应40min。高温灭酶后,用0.1mol/L的NaOH溶液调节反应液PH为9;加入乙醇稀释7倍的酯化剂辛烯基琥珀酸酐(OSA),OSA含量为2.5%,缓慢滴加到反应液中;反应2h后,用0.1mol/L的HCL溶液进行中和,调节PH至中性,在产物中加入食品级无水乙醇,沉淀出明显分层后,用无水乙醇再次洗涤沉淀,洗涤完成后将下层沉淀置于75℃环境下6h,使乙醇挥发,得改性高直链玉米淀粉;
2、蛋白轻度水解:将乳清蛋白、大豆蛋白于60℃水中溶解,蛋白溶液的浓度为35%;加入木瓜蛋白酶0.8%(原料计),水解25min,水解后高温灭酶;
3、壁材、芯材、乳化剂、抗氧化剂:壁材原料为:改性高直链玉米淀粉33g、水解乳清蛋白11.2g、水解大豆蛋白8.5g、木薯糊精2g;芯材为玉米油13g、椰子油3g;芯材:壁材为1:3.4;乳化剂、稳定剂、抗氧化剂为常规添加量;
4、制备乳液:将壁材与水溶性乳化剂、抗氧化剂于55℃水中溶解,溶解液的固形物含量达到30%;将油溶性乳化剂、抗氧化剂与上述芯材溶解;由于油脂在容器上的附着性较强,为减少损耗,将水相液缓慢倒入油相液,之后进行高速剪切与高压均质;高速剪切条件为9000r/min下5min,高压均质条件为50MPa;
5、喷雾干燥:将混合好的乳液保持在55℃、持续搅拌条件下进料;进风温度为130℃,出风温度为72℃,进料速度视喷雾设备参数而定;
6、逐级干混:将制备好的微胶囊油脂粉末与剩余待添加原料均匀混合,按照添加量的多少,由少至多逐级干混,保证产品的均匀性;在混合过程中需要保证生产条件卫生。
实验例1
按照GB 5009.5-2016、GB 5009.6-2016、GB 5009.88-2014、GB29922-2013、WS/T652—2019的方法进行检测及计算,实施例一至实施四的蛋白质、脂肪、碳水化合物供能比、产品能量含量、升糖指数(GI值)结果如下表1;对照组为某市售普通全营养产品的营养成分与供能结构;
表1:实施例的营养成分表
实验例2:
对高直链玉米淀粉和改性高直链玉米淀粉进行体外消化性评价;称取200mg样品置于试管中,添加15ml,pH5.2的0.2moL/L的磷酸-柠檬酸缓冲液,混匀后加入10ml猪胰α-淀粉酶(290U/mL)和糖化酶(15U/mL)的混合酶液;在37℃恒温水浴下振荡(转速为150r/min)并准确计时;振荡反应0min,20min,120min和180min后取0.5mL上清液并加入4mL无水乙醇进行灭酶处理,用3,5-二硝基水酸(DNS)法在540nm处比色测定葡萄糖含量,每个样品平行测定3次取平均值;根据以下公式计算样品中快速消化淀粉(RDS)、慢速消化淀粉(SDS)、抗性淀粉(RS)的含量:
RDS(%)=(G20-G0)*0.9*100/ W;
SDS(%)=(G120-G20)*0.9*100/W;
RDS(%)=(G180-G0)*0.9*100/W;
式中:G0 为淀粉酶解前的葡萄糖质量(mg); G20 为酶解20 min 时的葡萄糖质量(mg); G120 为酶解120 min 时的葡萄糖质量(mg); G180 为酶解180 min 时的葡萄糖质量(mg);W为样品中总淀粉质量(mg),参见表2:
表2:淀粉的体外消化实验结果
注:a、b为按列标注,不同字母表示两个数据间存在显著性差异(p<0.05)。
经水解与酯化后的改性高直链玉米淀粉,RDS含量下降了2.16个百分点;SDS含量上升了5.97个百分点;RS含量下降了3.81个百分点。
实验例3:
将实施例1所得样品复水,得乳液A;将实施例1中的改性高直链玉米淀粉换为未改性的普通高直链玉米淀粉,其他条件和原料不变,所的样品复水,得乳液B,分别测其乳析指数。
将乳液置于直径为 20 mm,高度为 60 mm 的带盖平底玻璃瓶中,室温静置,乳化液分为两层,上层为乳析层,下层为清液层。48小时后记录样品可视的乳析界面高度的变化。乳析指数(ESI)被定义为清液层的高度(HS)除以乳化液的总高度(HT)即:
乳液A得乳析指数为6%,乳液B的乳析指数达到了12%。实验证明,改性后的酯化淀粉使得乳液乳化稳定性明显提高。
实验例4:
以实施例3中的蛋白质为例,采用必需氨基酸相对比值——EAARR和氨基酸比值系数分——SRCAA对动植物复合蛋白质进行氨基酸评价;按照GB 5009.124-2016中的方法进行氨基酸含量检测,两种蛋白及混合后蛋白的必需氨基酸含量如下表3所示:
表3:三种蛋白的氨基酸含量
实施例3中,水解乳清蛋白含量为60%,大豆蛋白含量为40%,植物蛋白:动物蛋白为0.7:1;经计算,水解乳清蛋白的EAARR为74.09,SRCAA为78.65;大豆蛋白的EAARR为83.96,SRCAA为76.78;混合蛋白的EAARR为84.19, SRCAA为85.68;可得,混合蛋白EAARR比两种蛋白EAARR的平均值提高了6.54%;混合蛋白SRCAA比两种蛋白SRCAA的平均值提高了10.24%。若采用不经水解的乳清蛋白,所得混合蛋白的EAARR为83.65,SRCAA为83.81。混合蛋白(水解乳清蛋白+大豆蛋白)的EAARR较混合蛋白(乳清蛋白+大豆蛋白)提高了0.54分,混合蛋白(水解乳清蛋白+大豆蛋白)的SRCAA较混合蛋白(乳清蛋白+大豆蛋白)提高了1.87分。
实验例5:
对以上四个实施例进行感官评价,所得的包埋油脂感官状态较好,呈圆形或椭圆形,颗粒大小均匀,色泽为乳白色或乳黄色,气味呈纯正的食物香,无异味,无粘连。产品溶解性好,具有良好的感官特性。
Claims (4)
1.一种糖尿病全营养第三段普适配方特医食品,主要成分包括:
蛋白质12.5~22份,油脂11.5~16份,碳水化合物51~60份,膳食纤维4~6份,添加常规制备工艺量的调味剂、乳化剂并强化左旋肉碱和铬;
上述的蛋白质选自:植物蛋白和/或动物蛋白;植物蛋白:动物蛋白=0.6:1~1:1;所述的植物蛋白选自:乳蛋白,大豆蛋白、豌豆蛋;
上述的油脂选自:植物油、中链甘油三酯;
上述的碳水化合物选自:高直链玉米淀粉15~36份、木薯糊精20~40份;
上述的膳食纤维选自:菊粉1~2.5份、低聚果糖1~6份。
2.根据权利要求1所述的一种糖尿病全营养三段普适配方特医食品,产能营养成分及比例为:
每100g提供能量1780~1900KJ,蛋白质供能比为12%~21%,脂肪供能比为25%~32%,碳水化合物供能比为50%~57%。
3.根据权利要求1所述的一种糖尿病全营养第三段普适配方特医食品的制备方法,包括以下步骤:
1)高直链玉米淀粉的改性处理:
将高直链玉米淀粉于45~55℃水中溶解,淀粉液浓度为10%~40%;加入β-淀粉酶0.5%~0.8%(原料计),反应15~40min;高温灭酶后,用0.1mol/L的NaOH溶液调节反应液PH为7~9;加入乙醇稀释5~7倍的酯化剂辛烯基琥珀酸酐(OSA),OSA含量为2%~3%,缓慢滴加到反应液中;反应2~5h后,用0.1mol/L的HCL溶液进行中和,调节PH至中性,在产物中加入食品级无水乙醇,沉淀出明显分层后,用无水乙醇再次洗涤沉淀,洗涤完成后将下层沉淀置于45~75℃环境下6~15h,使乙醇挥发,得改性高直链玉米淀粉;
2)蛋白轻度水解:
将待水解蛋白原料于50~60℃水中溶解;蛋白溶液的浓度为15%~35%;
加入木瓜蛋白酶0.5%~0.8%(原料计),水解20~30min;水解后高温灭酶;蛋白水解率10%~15%;
3)壁材、芯材、乳化剂、抗氧化剂:
壁材原料选自:由步骤1所得的改性高直链玉米淀粉、由步骤2所得的轻度水解蛋白,以及木薯糊精;
芯材为油脂;
芯材:壁材为1:2.5~1:3.5;
乳化剂、稳定剂、抗氧化剂为常规制备工艺的添加量;
4)制备乳液:
将壁材与水溶性乳化剂、抗氧化剂于45~60℃水中溶解,溶解液的固形物含量达到15%~35%;将油溶性乳化剂、抗氧化剂与上述芯材溶解;由于油脂在容器上的附着性较强,为减少损耗,将水相液缓慢倒入油相液,之后进行高速剪切与高压均质;高速剪切条件为8000~10000r/min下5~15min;高压均质条件为25~75MPa;
5)喷雾干燥:
将混合好的乳液保持在45~60℃、持续搅拌条件下进料;进风温度为115~170℃,出风温度为60~95℃,进料速度视喷雾设备参数而定;
6)逐级干混:
将制备好的微胶囊油脂粉末与剩余待添加原料均匀混合。
4.如权利要求1所述的一种糖尿病全营养第三段生酮配方特医食品可以制成食品技术领域的其它常规品种。
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CN114621988A (zh) * | 2022-03-30 | 2022-06-14 | 江南大学 | 一种慢消化性且低水解率的发酵玉米淀粉及其制备方法 |
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