CN115444127A - 一种具有减肥降脂功效的零蔗糖即食银耳羹 - Google Patents
一种具有减肥降脂功效的零蔗糖即食银耳羹 Download PDFInfo
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Abstract
本发明公开了一种具有减肥降脂功效的零蔗糖即食银耳羹,其是将银耳原料经预处理后,加入果胶酶和/或木瓜蛋白酶及水进行酶解,再经熬煮后加入高直链玉米淀粉和由赤藓糖醇与甜菊糖苷复配形成的代糖,充分搅拌混匀后进行称量充填并进行封口,最后经杀菌冷却制得。本发明所得零蔗糖即食银耳羹食用后可调节人体内血脂水平,有效减缓肥胖人群的体重增长,重塑肠道菌群结构,起到减肥降脂、瘦身塑形的功效。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种具有减肥降脂功效的零蔗糖即食银耳羹产品。
背景技术
肥胖患者由于体重负担增加,常感到乏力、疲劳、气喘、活动苦难、关节和下腰疼痛、下肢浮肿等,给日常生活带来不便;由于形体不美,容易出现自卑、忧郁、焦虑等心理障碍。很显然,肥胖已成为影响人们健康的重要因素。尽管目前市场上所研发出来的减肥降脂药物种类已经十分丰富,并且绝大数具有较好的临床效果,但由于其所引起的副作用反应较大,会造成人体对药物形成较高的依赖性。因此,若能利用天然食品进行开发,研制出一款具有减肥降脂作用的产品使得肥胖问题能够得到缓解,是十分有意义的。
抗性淀粉是一种特殊的淀粉和新型膳食纤维,又称抗酶解淀粉或难消化淀粉,其不能在小肠消化吸收,但在结肠中可被生理性细胞发酵,产生短链脂肪酸和气体,从而反过来促进肠道中有益菌群的生长。已经有许多研究证明了抗性淀粉能够有效预防肥胖症的发生。现今,高直链玉米抗性淀粉(HAC)以其优越的生理功能(具有膳食纤维和益生元的生理功能)和加工特性进入人们的视野,但目前国内外对HAC的研究主要集中在结构方面,而将其运用在人们的日常饮食产品中的例子比较少见。
银耳又称作白木耳、雪耳、银耳子等,属于真菌类银耳科银耳属,是门担子菌门真菌。银耳的子实体,有“菌中之冠”的美称。银耳具有强精、补肾、润肠、益胃、补气、和血、强心、壮身、补脑、提神、美容、嫩肤以及延年益寿的功效,能够增强机体的免疫力,具有抗肿瘤的作用,而且还会增加肿瘤患者对放疗、化疗的耐受能力。银耳作为一种富含膳食纤维的减肥食品,可助胃肠蠕动,减少脂肪吸收。
目前市面上的银耳羹产品主要以蔗糖为配料,但蔗糖本身具有较高的热量,所以对一些肥胖以及高血糖、高血脂患者具有限制性。利用代糖替代食品中原有的蔗糖,能够很好地改善食品的营养价值,使得商品的销售范围更加广泛。其中,赤藓糖醇与甜菊糖苷具有很高的使用价值,赤藓糖醇热量更低,仅0.4千卡/克,作为甜味剂,能量接近0千卡。人体对赤藓糖醇的耐受性更强,是糖醇中耐受性最高的一种,不易引起腹胀、腹泻等胃肠不适问题;甜菊糖苷是从甜叶菊中提取的甜味剂,不含热量也不升血糖,甜度是蔗糖的200-300倍;此外,99.84%的赤藓糖醇和0.16%的甜菊糖苷复配的代糖,能够达到与蔗糖具有相同的甜度。
随着现代社会生活节奏愈来愈快的发展趋势,人们对于速食食品的需求也越来越大,因此即食银耳羹产品的研发能够很好地满足现代消费者随时随地进行食用的需求。本发明开发了一种加入高直链玉米抗性淀粉,同时以赤藓糖醇和甜菊糖苷复配作为代糖,达到相同甜度的零蔗糖天然即食银耳羹产品,其将为功能性银耳羹的研究提供科学思路。
发明内容
本发明的目的在于提供一种具有减肥降脂功效的零蔗糖即食银耳羹产品,其利用高直链玉米淀粉协同增强银耳的减肥降脂效果,使所得产品能显著的降低血脂、控制体重增长,从而达到减肥降脂、瘦身塑形的效果。
为实现上述目的,本发明所采用的技术方案为:
一种具有减肥降脂功效的零蔗糖即食银耳羹,其制备方法包括以下步骤:
1)预处理:选择无霉点、无病虫害,色泽呈白色微黄,蒂头无黑斑和杂质,朵形圆整的银耳原料,除去根部,挑出植物枝叶,洗净后切分成长3-5cm的片状;
2)酶解、熬煮:在预处理后的银耳中添加果胶酶和/或木瓜蛋白酶,并加入水,经酶解后加热至80-100℃,熬煮3-5分钟,得银耳羹;
3)调配:向步骤2)熬煮完的银耳羹中加入高直链玉米淀粉,搅拌使其混合均匀,然后加入由赤藓糖醇与甜菊糖苷复配形成的代糖,充分搅拌混匀,保证溶解完全;
4)包装:称量充填并进行封口后,进行杀菌冷却处理,得到所述零蔗糖即食银耳羹。
进一步地,步骤2)中加入的果胶酶或/和木瓜蛋白酶的总重量为银耳重量的0.5%,所加入水的重量为银耳重量的3-10倍;所述酶解是于pH为5、温度50-60℃的条件下处理20-25min。
进一步地,步骤3)中加入的高直链玉米淀粉的重量为银耳羹重量的10%;加入的代糖的重量为银耳羹重量的10-15%;所述代糖中赤藓糖醇与甜菊糖苷的质量百分数之比为99.74:0.26。
本发明的有益效果在于:
本发明工艺简单,耗费能源与时间少,且熬煮温度低,高温加热时间短,对银耳中有效成分的影响小,能够有效地保存银耳原有的营养成分(膳食纤维和益生元);同时利用高直链玉米淀粉优越的生理功能协同增强银耳羹减肥降脂作用;此外,赤藓糖醇与甜菊糖苷复配形成的代糖热量相较于蔗糖更低,趋近于0卡。因此,本发明生产的银耳羹与传统的银耳羹相比具有更高的营养价值,同时又能够调节体内血脂水平,可有效减缓肥胖人群的体重增长,重塑肠道菌群结构,起到减肥降脂、瘦身塑形的功效,且无明显毒副作用,安全可靠。
附图说明
图1为不同原辅料配比的零蔗糖即食复合银耳羹的流变性测定结果图。
图2为油红O染色研究零蔗糖即食银耳羹对斑马鱼幼鱼血脂的影响情况图。
图3为灌胃零蔗糖即食银耳羹7周小鼠的体重变化图。
图4为灌胃零蔗糖即食银耳羹7周小鼠进食量的变化情况图。
图5为灌胃零蔗糖即食银耳羹7周对小鼠血脂水平的影响情况图。
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
1)预处理:选择无霉点、无病虫害,色泽呈白色微黄,蒂头无黑斑和杂质,朵形圆整的银耳原料,除去根部,挑出植物枝叶,洗净后切分成长3-5cm的片状;
2)酶解、熬煮:在预处理后的银耳放入不锈钢锅中,添加银耳重量0.5%的果胶酶和/或木瓜蛋白酶,然后加入银耳重量3-10倍的水,于pH为5、温度50-60℃的条件下酶解20-25min后,加热至80-100℃,熬煮3-5分钟,得银耳羹;
3)调配:向步骤2)熬煮完的银耳羹中加入银耳羹重量10%的高直链玉米淀粉,搅拌使其混合均匀,然后加入银耳羹重量10-15%的代糖(所用代糖由赤藓糖醇与甜菊糖苷按质量百分数之比为99.74:0.26复配制成),充分搅拌混匀,保证溶解完全;
4)包装:称量充填并进行封口后,进行杀菌冷却处理,得到零蔗糖即食银耳羹。
实施例2 不同原辅料配比的零蔗糖即食银耳羹的感官评价
(1)不同原辅料配比对产品口感的影响
由5名专业人员分别对正常银耳羹组(不含玉米淀粉的零蔗糖即食银耳羹)、低剂量零蔗糖即食复合银耳羹组(含5%玉米淀粉的零蔗糖即食银耳羹)、中剂量零蔗糖即食复合银耳羹组(含10%玉米淀粉的零蔗糖即食银耳羹)、高剂量零蔗糖即食复合银耳羹组(含20%玉米淀粉的零蔗糖即食银耳羹)的风味、色泽、口感、组织状态等4项感官指标进行品评打分。感官评价标准见表1,评价结果见表2。
表1 感官评价标准
表2 感官评价综合评分
由表2可见,中剂量组为最高评分组,其内容物汤汁浓稠,银耳块状软糯,风味浓郁,色泽透明均一,口感细腻,清甜可口,无杂质,无异味。
(2)不同原辅料配比对产品流变特性的影响
使用安东帕流变仪测定银耳羹的流变特性,选用CP 60-1锥板和BC 12.7探头测定。设定参数如下:设定剪切速率为对数变化规律,由0.1~100 rad/s,取点30个,每10 s取1次点,进行不同原辅料比银耳羹流体性质和表观黏度的测定,结果见图1。
由图1可以看出,不同原辅料比的银耳羹汤汁粘度均随着剪切速率的变化而变化,呈牛顿流体;同时可以看出,相比不含玉米淀粉的银耳羹汤汁,加入玉米淀粉制备的银耳羹具有更低的黏度,这使其食用更加顺滑;且加入5%或者20%玉米淀粉制备的银耳羹汤汁黏度进一步降低,口感变稀,而加入10%玉米淀粉制备的银耳羹汤汁黏度适中,口感细腻顺滑。
由上述可见,10%高直链玉米淀粉的加入可明显提高所得银耳羹的风味和口感,增加其汤汁黏度。
实施例3零蔗糖即食复合银耳羹对斑马鱼幼鱼降血脂的影响
(1)测试溶液的制备
将100 mL零蔗糖即食纯银耳羹制品(109千焦/100 mL)和复合零蔗糖即食银耳羹(0千焦/100 mL)制品放入托盘中铺平,在-30℃条件下冻结8-12小时。将冻结好的物料放入真空冷冻干燥机中进行分段干燥,其真空度20~200MPa,干燥曲线设置为:30min温度升至0℃,保持1h;2h温度升至15℃,保持1h;2h温度升至45℃,保持3h。然后将物料取出,放入真空微波干燥设备中进行干燥,其真空度-0.08~-0.1MP,温度50℃~65℃,干燥至水分控制在4%以下,即得测试样品。将所得测试样品研磨成粉末,称取10mg的粉末,加入少量蒸馏水进行溶解,转移入100 mL容量瓶中进行定容,作为测试溶液进行备用。
(2)斑马鱼高脂模型的构建
受精6d的幼鱼放置在6孔板中,每孔20尾,置于26℃±1℃的恒温室中,将其分为2组:正常组(ND,不需要喂食,20尾)和模型组(饲料:0.5%蛋黄粉,100尾)。然后将蛋黄粉直接添加到模型组的养鱼水中,用蛋黄粉浸泡幼鱼48h,可诱导斑马鱼幼鱼体内脂质的大量积累,建立高脂模型。用蛋黄粉饲喂斑马鱼幼鱼第24小时开始,斑马鱼幼鱼体内脂质开始迅速积累,此时再将模型组随机分为7组(n=20):高脂组(HFD,饲料:0.5%蛋黄粉),低剂量零蔗糖即食银耳羹组(LHFD)每天给予HFD+含5%玉米淀粉的零蔗糖即食银耳羹溶液,中剂量零蔗糖即食银耳羹组(MHFD)每天给予HFD+含10%玉米淀粉的零蔗糖即食银耳羹溶液,高剂量零蔗糖即食银耳羹组(HHFD)每天给予HFD+含20%玉米淀粉的零蔗糖即食银耳羹溶液,单独银耳羹组(FSHFD)每天给予HFD+400 µg/mL的零蔗糖即食纯银耳羹溶液,普通玉米淀粉银耳羹组(NHFD)每天给予HFD+含10%普通玉米淀粉的零蔗糖即食银耳羹溶液,至第48小时实验结束。
(3)油红0染色
饲养结束时将斑马鱼幼鱼置入4%多聚甲醛(Sigma,批号BCBK8016V)中固定12 h。然后将斑马鱼样本从多聚甲醛中取出,用PBS洗3次后放入60 %异丙醇中浸泡30min,再将斑马鱼放入新鲜过滤的0.3%油红0工作液中染色3 h。染色后的斑马鱼再次放入60%异丙醇中并在脱色摇床上缓慢摇晃2min以洗去粘附在斑马鱼体表的染料,PBS冲洗后使用NikonSMZ1500倒置显微镜对斑马鱼进行观察和拍照。各组斑马鱼的油红O染色切片结果如图2所示。
由图2可见,ND组在饲养过程中未进食,体内血脂水平较低,血管内可被油红O染色的脂质较少,呈现出的颜色很浅。与ND组相比,HFD组的颜色明显变深。与HFD组相比,HHFD组、LHFD组及NHFD组颜色轻微变浅的斑马鱼颜色稍有变浅,MHFD组的斑马鱼颜色明显变浅,且其效果均优于使用零蔗糖即食纯银耳羹溶液,表明采用不同剂量的零蔗糖即食银耳羹干预,可有效逆转高脂饮食引起的总甘油三酯的升高,其中,中剂量组干预的效果最为显著。
实施例4 零蔗糖即食复合银耳羹对高脂饮食肥胖小鼠的减重降脂的影响
24只ICR雄性小鼠(清洁级),2~3周龄,体重18~22g。小鼠被饲养在温度23℃±1℃、湿度55%±5%的环境下,12小时的光/暗循环。小鼠适应1周后,随机分为6组(n=7):正常组(ND,正常饲料),高脂组(HFD,高脂饲料),低剂量零蔗糖即食银耳羹组(LHFD)每天给予高脂饲料+含5%玉米淀粉的零蔗糖即食银耳羹溶液,中剂量零蔗糖即食银耳羹组(MHFD)每天给予高脂饲料+含10%玉米淀粉的零蔗糖即食银耳羹溶液,高剂量零蔗糖即食银耳羹组(HHFD)每天给予高脂饲料+含20%玉米淀粉的零蔗糖即食银耳羹溶液,单独银耳羹组(FSHFD)每天给予高脂饲料+零蔗糖即食纯银耳羹溶液,自由摄食,即食银耳羹溶液以100mg/(kg.d)的剂量连续灌胃7周。
体重变化测量
在灌胃的7周内,每隔3d对小鼠进行一次称重,记录每组小鼠的整体情况并观察变化趋势,体重增重量=终体重-初体重。
脏器重量指标测量
在灌胃7周后,小鼠禁食12小时,称重,水合氯醛麻醉后,分别从每组小鼠的体内取出肝脏、附睾脂肪和皮下脂肪,先做直接的肉眼观察后,分别进行计量称重。
血浆生化指标分析
7周后,小鼠禁食12小时,称重,水合氯醛麻醉后,眼球取血,通过灭酶灭菌离心管收集全血。3000rmp离心,取上清液。通过全自动生化分析仪测定血浆中甘油三酯(TG)、总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)、天冬氨酸转氨酶(AST)和丙氨酸转氨酶(ALT)的含量。
数据表示为平均值±方差(SD),通过DPS软件进行统计分析,*P<0.05 表示有显著性差异,**P<0.01 表示有极显著性差异,不同字母(a,b,c,d)表示显著差异(P<0.05)。
结果显示:
1. 在实验给药干预过程中,未见小鼠出现行为异常、毛发异常等情况,未见中毒、过敏反应症状。小鼠存活状态正常,实验过程中无死亡小鼠出现。
2. 零蔗糖即食银耳羹对高脂膳食小鼠体重及进食量的影响分别见图3、4。由图3可以看出,实验开始时各组小鼠体重无显著差异,随着饲养周期的延长,各组小鼠的体重均呈现逐渐增长的趋势。与高脂膳食组相比,LHFD组、HHFD组和FSHFD组小鼠体重增幅有所减缓,MHFD组小鼠体重增幅有显著减缓现象。由图4可以看出,正常组小鼠进食量显著高于高脂组(P<0.05),但各进食高脂饲料组小鼠平均每天的摄食量稳定在4g左右,无显著性差异。结果表明,零蔗糖即食银耳羹能减缓高脂饮食小鼠体重的增加,但不影响小鼠的食物摄入。
脏器重量通常也是其总营养状态的一种表现。由表3可以看出,同ND组相比,HFD组小鼠的附睾脂肪和皮下脂肪均显著增加(P<0.05),表明持续长期的高脂饮食会诱发小鼠体内脂肪蓄积。同HFD组相比,LHFD组、HHFD组和FSHFD组小鼠的脂肪蓄积受到一定的抑制,MHFD组小鼠的脂肪蓄积受到显著的抑制(P<0.05)。而肝脏、肾脏和脾脏的重量,不同组间则没有显著的变化,其中MHFD组效果优于LHFD组和HHDF组,但无显著性差异(P>0.05)。
表3 灌胃零蔗糖即食复合银耳羹7周对小鼠脏器指标影响
3. 各组小鼠的血浆血脂水平测定结果见图5。与HFD组相比,LHFD组、HHFD组和FSHFD组的TG、TC和LDL-C水平降低,MHFD组达到显著降低水平,同时,LHFD组、HHFD组、MHFD组和FSHFD组HDL-C的水平和LDL-C/HDL-C比值明显增加,说明喂食高脂膳食会造成小鼠高血脂症,引发体内代谢紊乱,而零蔗糖即食银耳羹干预可以缓解这一症状,其中以MHFD组的剂量缓解效果最佳。
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 (4)
1.一种具有减肥降脂功效的零蔗糖即食银耳羹,其特征在于:其制备方法包括以下步骤:
1)将银耳原料进行预处理;
2)在预处理后的银耳中添加果胶酶和/或木瓜蛋白酶,并加入水,经酶解后加热至80-100℃,熬煮3-5分钟,得银耳羹;
3)向步骤2)熬煮完的银耳羹中加入高直链玉米淀粉,搅拌使其混合均匀,然后加入由赤藓糖醇与甜菊糖苷复配形成的代糖,充分搅拌混匀,保证溶解完全;
4)称量充填并进行封口后,进行杀菌冷却处理,得到所述零蔗糖即食银耳羹。
2.根据权利要求1所述的零蔗糖即食银耳羹,其特征在于:步骤1)中所述预处理是将无霉点、无病虫害,色泽呈白色微黄,蒂头无黑斑和杂质,朵形圆整的银耳原料除去银耳根部,挑出植物枝叶,洗净后切分成长3-5cm的片状。
3.根据权利要求1所述的零蔗糖即食银耳羹,其特征在于:步骤2)中加入的果胶酶或/和木瓜蛋白酶的总重量为银耳重量的0.5%,所加入水的重量为银耳重量的3-10倍;所述酶解是于pH为5、温度50-60℃的条件下处理20-25min。
4.根据权利要求1所述的零蔗糖即食银耳羹,其特征在于:步骤3)中加入的高直链玉米淀粉的重量为银耳羹重量的10%;加入的代糖的重量为银耳羹重量的10-15%;
所述代糖中赤藓糖醇与甜菊糖苷的质量百分数之比为99.74:0.26。
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