CN115474672A - 一种低血糖指数的夹心海苔及其制备方法 - Google Patents
一种低血糖指数的夹心海苔及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种低血糖指数的夹心海苔及其制备方法，属于农产品深加工领域。该方法将芝麻油、茶叶籽油、亚麻籽油等混合成液体酱料，白砂糖糖粉、海藻糖粉、植物多酚、植物多糖等组分充分混合均匀，得到夹心固体配料，按照单张海苔供给、刷液体酱料、振动加料、复合夹心、组合烘烤、切割、包装等步骤制备获得一种低血糖指数的夹心海苔产品。本发明制备的夹心海苔，具有低血糖指数、营养成分保留率高、色泽优等特点，同时微生物限量值达到国家标准，适于糖尿病患者、高血糖及高血脂等人群食用。
Description
一、技术领域
本发明一种低血糖指数的夹心海苔及其制备方法，属于农产品深加工领域。
二、背景技术
海苔含有丰富的矿物质、多糖、藻胆蛋白等营养成分，具有维持机体的酸碱平衡、促进人体生长发育、抗癌抗肿瘤等生理功能。夹心海苔，即在2片海苔之间喷洒夹心配料或涂抹一层黏性的调味液，经高温烘烤工艺制备而成。海苔的鲜味与夹心配料高温烘烤产生的香气混和，赋予夹心海苔独特的风味，深受消费者喜爱。
低血糖指数(Glycemic index，GI)食品可以有效避免餐后血糖的剧烈波动，而高GI食品进入胃肠道后消化快、吸收率高、易引起血糖峰值高。目前市售夹心海苔夹心配料中通常含有大量白砂糖、蔗糖、盐等成分，其中白糖GI为83.8，蔗糖为65.0，不适于糖尿病患者、高血糖及高血脂等人群食用。
植物多酚具有很强的自由基清除活性，能延缓小肠对糖的消化吸收，有助于碳水化合物健康代谢，从而起到稳定血糖的功效；植物多糖可以减缓葡萄糖的释放速度，升糖指数更低、饱腹感更强；不饱和脂肪酸具有增加胰岛素敏感性、稳定血糖的作用。在此基础上，开发一种低血糖指数的夹心海苔配料，不仅能提高夹心海苔产品的品质，并且能生产出适合消费者特别是糖尿病人的低升糖健康海苔食品。
三、发明内容
技术问题
本发明的目的在于提供一种低血糖指数的夹心海苔及其制备方法，利用植物多酚、植物多糖、富含不饱和脂肪酸的功能性油等食物组分作为夹心配料，显著降低夹心海苔的血糖指数，提高夹心海苔的营养品质。
本发明一种低血糖指数的夹心海苔及其制备方法，技术方案如下：
(1)单张海苔供给：将烘干处理的大尺寸海苔薄片平铺；
(2)刷液体酱料：选择适宜大小的刷子蘸取液体酱料，用刷子轻轻将酱料均匀涂刷至海苔粗糙面；
(3)振动加料：在刷好液体酱料的海苔粗糙面均匀喷撒固体配料；
(4)复合夹心：将同尺寸海苔覆盖在布料海苔片表面，得到大夹心海苔；
(5)组合烘烤：由红外联合微波设备进行烘烤，红外辐射功率密度2～5kW/m2，夹板温度保持在110～130℃，微波发射功率为4～9W/g，烘干后的大尺寸海苔含水率小于2.0％；
(6)切割：冷却至50℃下进行切割，得到小尺寸夹心海苔；
(7)冷却至室温，包装。
作为优选地，液体酱料包括：芝麻油5-10％、茶叶籽油5-10％、亚麻籽油5-10％、橄榄油5-10％、大豆油5-10％，蚝油10-15％、酱油10-15％，蜂蜜20-30％。
作为优选地，夹心固体配料按重量百分比计，包括白砂糖糖粉20-30％、麦芽糊精4-8％，海藻糖粉1-3％、淀粉0.2-0.5％、食用盐2-4％、谷氨酸钠0.5-1％、芝麻30-50％、植物多酚1-10％、植物多糖1-10％，将各固体组分充分混合均匀，得到夹心固体配料。
作为优选地，植物多酚包括茶多酚、柑橘黄酮、花青素、槲皮素、姜黄素中的一种或几种，植物多糖包括β-葡聚糖、香菇多糖、紫菜多糖中的一种或几种。
本发明的有益效果主要体现在
(1)本发明固体夹心配料中特别添加植物多酚，具有很强的自由基清除活性，能延缓小肠对糖的消化吸收，修复受损胰腺组织，增强胰岛素敏感性，从而起到稳定血糖和提高糖耐量的功效；植物多糖的高黏性可抑制胃的排空，延缓小肠对葡萄糖的吸收，从而有效地延缓食用后血糖上升的速度，达到降低食用后血糖指数的目的。液体酱料中特别添加富含不饱和脂肪酸的植物油，可改善胰岛素的敏感度，起到稳定血糖的目的。
(2)与现有技术相比，本发明提供了一种能够降低血糖指数的夹心海苔制作方法，并将夹心配料的各组分的比例调整至最佳，充分考虑人体健康的需求，配方设计科学、搭配合理，可降低血糖指数，与市售夹心海苔相比，GI值降低≥4％，血糖负荷指数(GL)值降低≥15％。
(3)本发明夹心海苔采用红外联合微波组合烘烤，红外的热效应、微波的热与非热效应同时作用于夹心海苔，使海苔细胞间相互作用力消失，提高了产品的可消化性；可避免茶多酚、β-葡聚糖、香菇多糖等活性物质的降解；同时赋予夹心海苔浓郁的鲜味，利于蛋白、灰分、脂肪等营养成分保留；使产品色泽接近原料海苔薄片，菌落总数、霉菌数及大肠菌群数限量值均达到国家标准，显著提高夹心海苔的品质。
(4)本发明生产的夹心海苔，在一定水分活度下，随环境温度的升高，干基含水量降低，玻璃化转变温度升高，避免夹心海苔内部玻璃化结构吸潮崩塌；储藏期间，水分吸附过程为熵驱动的自发吸热过程，有效的提高了夹心海苔的储藏稳定性。
附图说明
图1夹心海苔碳水化合物水解曲线
具体实施方式
下面的实施例是对本发明的进一步详细描述，但并不意味着对本发明的任何限制。
实施例1
将烘干处理的大尺寸海苔薄片平铺，选择适宜大小的刷子蘸取液体酱料，用刷子轻轻将酱料均匀涂刷至海苔粗糙面，液体酱料组成为：芝麻油8％、茶叶籽油8％、亚麻籽油8％、橄榄油8％、大豆油8％，蚝油15％、酱油15％，蜂蜜30％；在刷好液体酱料的海苔粗糙面均匀喷撒固体配料，固体配料组成为：白砂糖糖粉30％、麦芽糊精6％，海藻糖粉1％、淀粉0.5％、食用盐2％、谷氨酸钠0.5％、芝麻50％、茶多酚5％、β-葡聚糖2.5％、香菇多糖2.5％；将同尺寸海苔覆盖在布料海苔片表面，得到大夹心海苔；由红外联合微波设备进行烘烤，红外辐射功率密度5kW/m2，夹板温度保持在130℃，微波发射功率为4W/g，烘干后的大尺寸海苔含水率小于2.0％；冷却至50℃下进行切割，得到小尺寸夹心海苔；冷却至室温，包装。
进一步利用体外消化实验，分析夹心海苔的血糖指数变化。研究结果表明，原料紫菜、本发明夹心海苔和市售夹心海苔三种产品的GI值都小于55，其中本发明制备方法获得的夹心海苔的GI、GL值显著低于原料紫菜和市售夹心海苔(P＜0.05)。原料紫菜和市售夹心海苔的GL值在11-19之间属于中血糖负荷指数产品，即摄入相当重量的食物可能会使血糖产生波动。夹心海苔的GL值为9.96小于10达到了低血糖负荷指数产品的标准，即摄入相当重量的食物不易使血糖产生波动，糖尿病患者也可以适量食用。
夹心海苔体外消化试验：将夹心海苔干燥样品置于组织研磨机适配器(2×10mL)中研磨45s(60Hz)，准确称取0.50g夹心海苔样品放入聚丙烯管，加入3mL模拟唾液(50mMNaCl，42mM Na2HPO4·12H2O，10mM KH2PO4，1mg/mLα-淀粉酶)，用磷酸缓冲液将pH调至6.8。将样品均质处理30s，以模拟口腔消化中牙齿咀嚼的过程。将10mL电解质溶液(3.5mM KH2PO4，10mM CaCl2·2H2O，3.6mM MgCl2·6H2O，14mM KCl，50mM NaCl)与口腔消化样品混合，以1M的HCl调节pH值至2.0，依次加入胃蛋白酶(21g/L)，消化60min。取出经胃相消化的夹心海苔样品，以1M的NaHCO3调节pH值至6.0，加入2mL模拟小肠液(4.5g/L猪胰酶，28g/L猪胆盐，100mM NaHCO3)，再以1M的NaHCO3调节pH至6.9，氮气封口后置于37℃摇床以120rpm消化两小时。每间隔半小时取水解液1.0mL，灭酶，离心，用DNS法测水解上清液中葡萄糖含量，对照组为葡萄糖模拟消化试验。
(3-1)式中：HR——碳水化合物水解率(％)；
N——还原糖的释放量(mg)；
M——总干物质量(mg)。
利用Origin软件绘图并计算曲线下积分面积(AUC)，再分别计算HI、EGI、EGL指标(冯进等，2020)：
GI＝8.1981+0.862×HI (3-3)
GL＝GI×C (3-4)
式中：HI——碳水化合物水解指数；
AUC1——样品曲线下积分面积；
AUC2——参考食品(葡萄糖)曲线下积分面积；
GI——血糖生成指数；
GL——血糖负荷指数；
C——碳水化合物含量(％)。
取出体外消化后的样品，放入105℃烘箱中烘至绝干，称重并计算(徐生阳等，2020)。
(3-5)式中：I——干物质消化率(％)；
M——总干物质量(mg)；
m——体外培养后干物质量(mg)。
表1三种样品的HI、GI和GL
实施例2
将烘干处理的大尺寸海苔薄片平铺，选择适宜大小的刷子蘸取液体酱料，用刷子轻轻将酱料均匀涂刷至海苔粗糙面，液体酱料组成为：芝麻油10％、茶叶籽油10％、亚麻籽油10％、橄榄油10％、大豆油10％，蚝油10％、酱油10％，蜂蜜30％；在刷好液体酱料的海苔粗糙面均匀喷撒固体配料，固体配料组成为：白砂糖糖粉25％、麦芽糊精8％，海藻糖粉3％、淀粉0.5％、食用盐2.5％、谷氨酸钠1％、芝麻40％、茶多酚10％、β-葡聚糖5％、香菇多糖5％；将同尺寸海苔覆盖在布料海苔片表面，得到大夹心海苔；由红外联合微波设备进行烘烤，红外辐射功率密度3kW/m2，夹板温度保持在110℃，微波发射功率为8W/g，烘干后的大尺寸海苔含水率小于2.0％；冷却至50℃下进行切割，得到小尺寸夹心海苔；冷却至室温，包装。获得的夹心海苔，与普通不添加植物多酚、植物多糖及不饱和脂肪酸等组分的产品相比，GI值降低4.8％，GL值降低15％。
Claims (5)
1.本发明一种低血糖指数的夹心海苔及其制备方法，其制备方法包括以下步骤：
(1)单张海苔供给：将烘干处理的大尺寸海苔薄片平铺；
(2)刷液体酱料：选择适宜大小的刷子蘸取液体酱料，用刷子轻轻将酱料均匀涂刷至海苔粗糙面；
(3)振动加料：在刷好液体酱料的海苔粗糙面均匀喷撒固体配料；
(4)复合夹心：将同尺寸海苔覆盖在布料海苔片表面，得到大夹心海苔；
(5)组合烘烤：由红外联合微波设备进行烘烤，红外辐射功率密度2～5kW/m2，夹板温度保持在110～130℃，微波发射功率为4～9W/g，烘干后的大尺寸海苔含水率小于2.0％；
(6)切割：冷却至50℃下进行切割，得到小尺寸夹心海苔；
(7)冷却至室温，包装。
2.根据权利要求1所述的液体酱料，其特征是：所述液体酱料包括：芝麻油5-10％、茶叶籽油5-10％、亚麻籽油5-10％、橄榄油5-10％、大豆油5-10％，蚝油10-15％、酱油10-15％，蜂蜜20-30％。
3.根据权利要求1所述的夹心固体配料，其特征是：所述固体配料按重量百分比计，白砂糖糖粉20-30％、麦芽糊精4-8％，海藻糖粉1-3％、淀粉0.2-0.5％、食用盐2-4％、谷氨酸钠0.5-1％、芝麻30-50％、植物多酚1-10％、植物多糖1-10％，将各固体组分充分混合均匀，得到夹心固体配料。
4.根据权利要求3所述的植物多酚包括茶多酚、柑橘黄酮、花青素、槲皮素、姜黄素中的一种或几种，植物多糖包括β-葡聚糖、香菇多糖、紫菜多糖中的一种或几种。
5.权利要求1所述生产工艺获得的夹心海苔产品。
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