CN115444017A - 一种低热量橄榄菌菇复合营养代餐饼干及其制备方法 - Google Patents
一种低热量橄榄菌菇复合营养代餐饼干及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种低热量橄榄菌菇复合营养代餐饼干及其制备方法,主要原料按重量份数计包括:橄榄营养液30‑45份、橄榄膳食纤维10‑20份、面粉40‑70份、全谷物杂粮粉30‑60份、食药用菌粉5‑10份、魔芋粉1‑5份、奇亚籽1‑5份、菊粉5‑15份、代糖5‑20份、低聚糖1‑8份、乳粉5‑15份、复合蛋白粉10‑25份、小苏打0.5‑3份、食盐0.5‑3份、食用植物油5‑10份、复合维生素0.005‑0.05份、复合矿物质0.01‑0.05份。本发明制得的代餐饼干营养丰富,口感香脆,饱腹感强,丰富的膳食纤维和低聚糖有利于促进肠道健康。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种低热量橄榄菌菇复合营养代餐饼干及其制备方法。
背景技术
膳食纤维被称为是“第七大营养素”。橄榄富含膳食纤维,膳食纤维能够调节肠道菌群,促进肠道蠕动,有利于废物排出,减少肠道对有害物质吸收,预防肥胖,辅助降低血糖血脂等功能。橄榄渣是橄榄汁生产过程中的副产品,但是其中含有大量的膳食纤维,且尚未得到有效的利用。在充分利用橄榄汁的同时,以橄榄渣为原料加工成富含膳食纤维的饼干,不仅使橄榄渣得到充分的利用,还增加饼干中膳食纤维的含量,起到营养保健功效。
当下生活物质的极大丰富,主食精细化,肉类食品摄入量增大,饮食中新鲜蔬菜水果摄入量偏少,膳食纤维的摄入量不足。随着人们生活水平的提高,人们对饼干休闲代餐食品的要求也越来越高,具有保健功能的休闲食品越来越受青睐。食药用菌具有低脂肪高蛋白的营养特性,此外还具有多种保健功能。低聚糖,符合人们对营养健康食品的需求。功能性低聚糖具有调节肠道功能,促进肠道内有益微生物菌群的建立;促进钙、铁等矿物质的吸收,且具有抗龋齿性。
发明内容
本发明的目的是提供一种低热量橄榄菌菇复合营养代餐饼干及其制备方法,其营养丰富,具有促进肠道蠕动、减少肠道对有害物质吸收、预防肥胖等功效,兼具食药用菌的营养与功能,同时还具有热量低、饱腹感高等特点。
为了实现上述目的,本发明采用如下技术方案:
一种低热量橄榄菌菇复合营养代餐饼干,包括以下重量份原料:橄榄营养液30-45份、橄榄膳食纤维5-10份、面粉40-70份、全谷物杂粮粉30-60份、食药用菌粉5-10份、魔芋粉1-5份、奇亚籽1-5份、菊粉1-5份、代糖5-20份、低聚糖1-8份、乳粉5-15份、复合蛋白粉10-25份、小苏打0.5-3份、食盐0.5-3份、食用植物油5-10份、复合维生素0.005-0.05份、复合矿物质0.01-0.05份。
所述橄榄营养液为橄榄汁与橄榄酶解液的混合液。
所述的所述橄榄汁为橄榄果肉与水按照1:1质量比混合后榨汁,经分离后所得的液体橄榄汁。
所述的橄榄酶解液为橄榄经过榨汁后剩余的果渣,经酶解、分离后获得的酶解液。
所述橄榄膳食纤维为橄榄经过榨汁后剩余的果渣,经酶解、分离之后获得的剩余固形物。
所述食药用菌粉包括以下重量份原料:灰树花粉1份、香菇粉1份、猴头菇粉2份、茶树菇粉2份、竹荪粉2份、银耳粉2份中的两种以上。
所述全谷物杂粮粉包括以下重量份原料:荞麦粉1份、全麦粉1份、黑麦粉1份、燕麦粉2份、高粱粉2份、玉米粉2份、小米粉2份、青稞粉2份中的两种以上。
所述代糖包括以下重量份原料:异麦芽酮糖1份、麦芽糖醇1份、山梨糖醇1份中的两种以上。
所述低聚糖包括以下重量份原料:低聚麦芽糖1份、低聚异麦芽糖1份、低聚木糖1份、低聚果糖1份、甘露聚糖1份中的两种以上。
所述的一种低热量橄榄菌菇复合营养代餐饼干的制备方法,其具体如下:
(1)橄榄营养液的制备:
A.将橄榄去核,取橄榄果肉与水按照1:1质量比混合后磨碎成橄榄果浆,过滤分离,得到橄榄汁和橄榄果渣;
B.取步骤A的橄榄果渣,按重量(干基)体积比1:20g/mL加入蒸馏水,加入14000 U/g酶活的蛋白酶,调节pH=8.0,置于酶解罐中55℃酶解2 h,然后90℃灭酶10 min,冷却后过滤分离,得酶解液与滤渣;
C.将步骤B的橄榄酶解液与步骤A的橄榄汁混合均匀,即得橄榄营养液;
D.将步骤B的滤渣,于50℃鼓风干燥箱烘干后,粉碎过100目筛,得橄榄膳食纤维;
(2)称取上述重量份的原料备用;
(3)将橄榄膳食纤维、面粉、全谷物杂粮粉、食药用菌粉、魔芋粉、奇亚籽、菊粉混合均匀;
(4)将代糖、低聚糖、乳粉、复合蛋白粉、小苏打、食盐、食用植物油、复合维生素、复合矿物质和橄榄营养液混合搅拌均匀,加入到步骤(3)制备的混合物中,在室温下混合,揉成均匀面团,压模具成型;
(5)放入烤箱进行烘烤,烘烤的温度为150~220℃,所述烘烤的时间为8~15min。
对本发明的配方原理作用的详细说明:
橄榄营养丰富,果肉内含蛋白质、碳水化合物、脂肪、维生素C以及钙、钾、锌、磷、铁等矿物质,其中维生素C的含量是苹果的10倍,梨、桃的5倍,含钙量也很高,且易被人体吸收,尤适用于妇女、儿童食用。冬春季节,每日嚼食2-3枚鲜橄榄,可防止上呼吸道感染。儿童经常食用,对骨骼的发育大有益处。橄榄含有多种维生素,而且所含的不饱和脂肪酸占80%左右,亚油酸也很丰富,人体消化吸收率达99%左右,并有促进青少年骨骼发育的作用。橄榄主要的药理作用包括保肝护肝、抗菌消炎、调节血脂、降血糖、抗氧化、增强机体免疫、抗肿瘤、抗病毒和助消化等。
竹荪(Dictyophora indusiate),营养丰富,是“色、味、香、形”四绝的“草八珍”之一,为菌中四珍(竹荪、猴头菇、香菇、银耳)之首,自古素有“山珍之王”、“菌中皇后”之称。竹荪香甜味浓,风味独特。根据中医理论,竹荪性温、味甘,有活血益气、健脾胃、助消化之功效,竹荪中含有丰富的多糖、黄酮、凝集素等生物活性物质,具有抗肿瘤、抗氧化、抗菌、降血脂、增强免疫力等功效,具有良好的营养和药用价值。
猴头菇(Hericium erinaceus (Bull.) Pers.)在中国既是食用珍品,又是重要的药用菌。猴头菇是中国八大“山珍”之一,自古就有“山珍猴头,海味燕窝”之说,与熊掌、海参和鲨鱼翅并列为四大名菜,肉嫩味香,鲜美可口,营养丰富,色、香、味上乘。另外,猴头菇也是中国传统的贵重中药材,具有滋补健身、助消化、利五脏的功能。现代研究表明,其含有多肽、多糖、脂肪和蛋白质等活性成分,对消化道肿瘤、胃溃疡和十二指肠溃疡、胃炎、腹胀等有一定疗效。
香菇是家喻户晓的美味食用菌。香菇因其香味独特,口味鲜美,被人们广为食用和喜爱。除了用作食材之外,香菇也拥有很高的药用价值,一直被视为“菌中之秀”、“抗癌新兵”。传统中医认为香菇具有祛邪扶正调和阴阳,益味助食,化痰理气,理小便不禁等功效。近年来香菇多糖在全球范围内大规模用于辅助药物和膳食补充剂,香菇多糖的生物活性的重要基础之一就是免疫调节活性,此外还有抗癌、保肝等作用。
银耳,蛋白质占干银耳重量的6%-10%,银耳含有17种氨基酸,即缬氨酸、脯氨酸、丝氨酸、精氨酸、甘氨酸、赖氨酸、丙氨酸、苏氨酸、亮氨酸、异亮氨酸、酪氨酸、苯丙氨酸、谷氨酸、胱氨酸、天门冬氨酸、甲硫氨酸、组氨酸等,其中谷氨酸含量最高,天冬氨酸次之,人体所必需8种氨基酸中的7种,银耳都可以提供,是良好的蛋白质来源。银耳含有大约0.6%-1.28%的脂肪,其中不饱和脂肪酸约占总脂肪酸量的75%左右,其中主要成分是亚油酸。银耳中含有 4.0%-5.44%的无机盐,如S、P、Ca、Fe、Mg和Na等。银耳中还含有多种维生素,即VB1、VB2、VC和VD等,此外银耳还含有一定量的纤维素。
低聚麦芽糖、低聚异麦芽糖、低聚木糖、低聚果糖、甘露聚糖等低聚糖拥有保健功能确切和食品配料优良的双重品格,具有促进肠道益生菌双歧杆菌增殖、辅助降血糖,改善血清脂质,促进微量元素吸收等优良生理功能,可以双向调节人体微生态平衡。
本发明的有益之处:
1.本发明充分利用了橄榄榨汁剩余物橄榄果渣,作为膳食纤维原料,搭配药食两用的菌菇,对促进肠道蠕动、预防肥胖等有显著作用,兼具橄榄、食药用菌的营养与保健功能。
2.本发明采用的代糖,对血糖值影响不大,不致龋齿、热量低、安全性好。
3.本发明采用的低聚糖拥有保健功能确切和食品配料优良的双重品格,具有促进双歧杆菌增殖、降血糖,改善血清脂质,促进微量元素吸收等优良生理功能。可以双向调节人体微生态平衡。
4.本发明制得的橄榄菌菇营养代餐饼干,富含橄榄和食药用菌营养,营养丰富,口感香脆,饱腹感强,丰富的膳食纤维和低聚糖有利于调节肠道菌群,促进肠道蠕动,维持肠道稳态。
5.本发明为一种低热量橄榄菌菇营养代餐饼干,该产品在低热量代餐食品、休闲食品市场上具有广阔的开发前景。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1
一种低热量橄榄菌菇复合营养代餐饼干及其制备方法,包括以下步骤:
(1)橄榄营养液的制备:
A.将橄榄去核,取橄榄果肉与水按照1:1质量比混合后磨碎成橄榄果浆,过滤分离,得到橄榄汁和橄榄果渣;
B.取步骤A的橄榄果渣,按重量(干基)体积比1:20g/mL加入蒸馏水,加入14000 U/g酶活的蛋白酶,调节pH=8.0,置于酶解罐中55℃酶解2 h,然后90℃灭酶10 min,冷却后过滤分离,得酶解液与滤渣;
C.将步骤B的橄榄酶解液与步骤A的橄榄汁混合均匀,即得橄榄营养液;
D.将步骤B的滤渣,于50℃鼓风干燥箱烘干后,粉碎过100目筛,得橄榄膳食纤维;
(2)称取以下重量份的原料备用:
橄榄营养液40份、橄榄膳食纤维20份、面粉40份、全谷物杂粮粉55份、食药用菌粉10份、魔芋粉5份、奇亚籽3份、菊粉15份、代糖15份、低聚糖5份、乳粉15份、复合蛋白粉20份、小苏打0.8份、食盐0.5份、食用植物油5份、复合维生素0.005份、复合矿物质0.01份。
所述食药用菌粉为灰树花粉、香菇粉、猴头菇粉、茶树菇粉和竹荪粉,各成分组成重量比例为1∶1∶2∶2∶2。
所述全谷物杂粮粉为荞麦粉、全麦粉、燕麦粉、高粱粉、玉米粉、小米粉和青稞粉,各成分重量组成比例为1∶1∶2∶2∶2∶2∶2。
所述代糖为异麦芽酮糖和麦芽糖醇,重量组成比例为1∶1。
所述低聚糖为低聚麦芽糖、低聚异麦芽糖、低聚木糖和低聚果糖,各成分重量组成比例为1∶1∶1∶1。
(3)将橄榄膳食纤维、面粉、全谷物杂粮粉、食药用菌粉、魔芋粉、奇亚籽、菊粉混合均匀;
(4)将代糖、低聚糖、乳粉、复合蛋白粉、小苏打、食盐、食用植物油、复合维生素、复合矿物质和橄榄营养液混合搅拌均匀,加入到步骤(3)制备的混合物中,在室温下混合,揉成均匀面团,压模具成型。
(5)放入烤箱进行烘烤,烘烤的温度为180℃,烘烤的时间为12min。
(6)经过测定,饼干的营养成分如下表:
营养成分表
实施例2
一种低热量橄榄菌菇复合营养代餐饼干及其制备方法,包括以下步骤:
(1)橄榄营养液的制备:
A.将橄榄去核,取橄榄果肉与水按照1:1质量比混合后磨碎成橄榄果浆,过滤分离,得到橄榄汁和橄榄果渣;
B.取步骤A的橄榄果渣,按重量(干基)体积比1:20g/mL加入蒸馏水,加入14000 U/g酶活的蛋白酶,调节pH=8.0,置于酶解罐中55℃酶解2 h,然后90℃灭酶10 min,冷却后过滤分离,得酶解液与滤渣;
C.将步骤B的橄榄酶解液与步骤A的橄榄汁混合均匀,即得橄榄营养液;
D.将步骤B的滤渣,于50℃鼓风干燥箱烘干后,粉碎过100目筛,得橄榄膳食纤维;
(2)称取以下重量份的原料备用:
橄榄营养液40份、橄榄膳食纤维8份、面粉50份、全谷物杂粮粉40份、食药用菌粉10份、魔芋粉2份、奇亚籽5份、菊粉5份、代糖18份、低聚糖5份、乳粉8份、复合蛋白粉15份、小苏打0.6份、食盐0.6份、食用植物油6份、复合维生素0.008份、复合矿物质0.02份。
所述食药用菌粉为灰树花粉、猴头菇粉、茶树菇粉、竹荪粉、银耳粉,各成分重量组成比例为1∶2∶2∶2∶2。
所述全谷物杂粮粉为荞麦粉、黑麦粉、燕麦粉、高粱粉、玉米粉、小米粉、青稞粉中的两种以上,各成分重量组成比例为1∶1∶2∶2∶2∶2∶2。
所述代糖为异麦芽酮糖、麦芽糖醇、山梨糖醇,各成分重量组成比例为1∶1∶1。
所述低聚糖为低聚麦芽糖、低聚异麦芽糖、低聚木糖、低聚果糖中,各成分重量组成比例为1∶1∶1∶1。
(3)将橄榄膳食纤维、面粉、全谷物杂粮粉、食药用菌粉、魔芋粉、奇亚籽、菊粉混合均匀;
(4)将代糖、低聚糖、乳粉、复合蛋白粉、小苏打、食盐、食用植物油、复合维生素、复合矿物质和橄榄营养液混合搅拌均匀,加入到步骤(3)制备的混合物中,在室温下混合,揉成均匀面团,压模具成型。
(5)放入烤箱进行烘烤,烘烤的温度为180℃,烘烤的时间为12min。
(6)经过测定,饼干的营养成分如下表:
营养成分表
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (10)
1.一种低热量橄榄菌菇复合营养代餐饼干,其特征在于,包括以下重量份原料:橄榄营养液30-45份、橄榄膳食纤维10-20份、面粉40-70份、全谷物杂粮粉30-60份、食药用菌粉5-10份、魔芋粉1-5份、奇亚籽1-5份、菊粉5-15份、代糖5-20份、低聚糖1-8份、乳粉5-15份、复合蛋白粉10-25份、小苏打0.5-3份、食盐0.5-3份、食用植物油5-10份、复合维生素0.005-0.01份、复合矿物质0.01-0.05份。
2.根据权利要求1所述的一种低热量橄榄菌菇复合营养代餐饼干,其特征在于,所述橄榄营养液为橄榄汁与橄榄酶解液的混合液。
3.根据权利要求2所述的一种低热量橄榄菌菇复合营养代餐饼干,其特征在于,所述的所述橄榄汁为橄榄果肉与水按照1:1质量比混合后榨汁,经分离后所得的液体橄榄汁。
4.根据权利要求2所述的一种低热量橄榄菌菇复合营养代餐饼干,其特征在于,所述的橄榄酶解液为橄榄经过榨汁后剩余的果渣,经酶解、分离后获得的酶解液。
5.根据权利要求1所述的一种低热量橄榄菌菇复合营养代餐饼干,其特征在于,所述橄榄膳食纤维为橄榄经过榨汁后剩余的果渣,经酶解、分离之后获得的剩余固形物。
6.根据权利要求1所述的一种低热量橄榄菌菇复合营养代餐饼干,其特征在于,所述食药用菌粉包括以下重量份原料:灰树花粉1份、香菇粉1份、猴头菇粉2份、茶树菇粉2份、竹荪粉2份、银耳粉2份中的两种以上。
7.根据权利要求1所述的一种低热量橄榄菌菇复合营养代餐饼干,其特征在于,所述全谷物杂粮粉包括以下重量份原料:荞麦粉1份、全麦粉1份、黑麦粉1份、燕麦粉2份、高粱粉2份、玉米粉2份、小米粉2份、青稞粉2份中的两种以上。
8.根据权利要求1所述的一种低热量橄榄菌菇复合营养代餐饼干,其特征在于,所述代糖包括以下重量份原料:异麦芽酮糖1份、麦芽糖醇1份、山梨糖醇1份中的两种以上。
9.根据权利要求1所述的一种低热量橄榄菌菇复合营养代餐饼干,其特征在于,所述低聚糖包括以下重量份原料:低聚麦芽糖1份、低聚异麦芽糖1份、低聚木糖1份、低聚果糖1份、甘露聚糖1份中的两种以上。
10.根据权利要求书1至9中任一权利要求所述的一种低热量橄榄菌菇复合营养代餐饼干的制备方法,其特征在于,其具体制备方法如下:
(1)橄榄营养液的制备:
A.将橄榄去核,取橄榄果肉与水按照1:1质量比混合后磨碎成橄榄果浆,过滤分离,得到橄榄汁和橄榄果渣;
B.取步骤A的橄榄果渣,按干基重量体积比1:20g/mL加入蒸馏水,加入14000 U/g酶活的蛋白酶,调节pH=8.0,置于酶解罐中55℃酶解2 h,然后90℃灭酶10 min,冷却后过滤分离,得酶解液与滤渣;
C.将步骤B的橄榄酶解液与步骤A的橄榄汁混合均匀,即得橄榄营养液;
D.将步骤B的滤渣,于50℃鼓风干燥箱烘干后,粉碎过100目筛,得橄榄膳食纤维;
(2)称取上述重量份的原料备用;
(3)将橄榄膳食纤维、面粉、全谷物杂粮粉、食药用菌粉、魔芋粉、奇亚籽、菊粉混合均匀;
(4)将代糖、低聚糖、乳粉、复合蛋白粉、小苏打、食盐、食用植物油、复合维生素、复合矿物质和橄榄营养液混合搅拌均匀,加入到步骤(3)制备的混合物中,在室温下混合,揉成均匀面团,压模具成型;
(5)放入烤箱进行烘烤,烘烤的温度为150~220℃,所述烘烤的时间为8~15min。
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