CN115486519B - 一种即食藜麦代餐粉及其冲调方法 - Google Patents
一种即食藜麦代餐粉及其冲调方法 Download PDFInfo
- Publication number
- CN115486519B CN115486519B CN202211206700.7A CN202211206700A CN115486519B CN 115486519 B CN115486519 B CN 115486519B CN 202211206700 A CN202211206700 A CN 202211206700A CN 115486519 B CN115486519 B CN 115486519B
- Authority
- CN
- China
- Prior art keywords
- quinoa
- parts
- meal replacement
- powder
- brewing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 121
- 239000000843 powder Substances 0.000 title claims abstract description 92
- 235000012054 meals Nutrition 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000021329 brown rice Nutrition 0.000 claims abstract description 35
- 244000075850 Avena orientalis Species 0.000 claims abstract description 34
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 34
- 240000004713 Pisum sativum Species 0.000 claims abstract description 25
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 22
- 239000004386 Erythritol Substances 0.000 claims abstract description 21
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229940009714 erythritol Drugs 0.000 claims abstract description 21
- 235000019414 erythritol Nutrition 0.000 claims abstract description 21
- 229920002907 Guar gum Polymers 0.000 claims abstract description 20
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 20
- 239000000665 guar gum Substances 0.000 claims abstract description 20
- 235000010417 guar gum Nutrition 0.000 claims abstract description 20
- 229960002154 guar gum Drugs 0.000 claims abstract description 20
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 20
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 20
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 235000010582 Pisum sativum Nutrition 0.000 claims description 45
- 235000007319 Avena orientalis Nutrition 0.000 claims description 35
- 235000007558 Avena sp Nutrition 0.000 claims description 34
- 235000021332 kidney beans Nutrition 0.000 claims description 25
- 241000219843 Pisum Species 0.000 claims description 21
- 238000009835 boiling Methods 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 13
- 238000007873 sieving Methods 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 6
- 229930182490 saponin Natural products 0.000 claims description 6
- 150000007949 saponins Chemical class 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 241000209763 Avena sativa Species 0.000 claims 2
- 235000013312 flour Nutrition 0.000 abstract description 34
- 239000002994 raw material Substances 0.000 abstract description 24
- 235000013339 cereals Nutrition 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 37
- 238000012360 testing method Methods 0.000 description 21
- 239000000796 flavoring agent Substances 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 19
- 239000000047 product Substances 0.000 description 19
- 239000000243 solution Substances 0.000 description 17
- 235000019640 taste Nutrition 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 239000007788 liquid Substances 0.000 description 13
- 230000029087 digestion Effects 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 9
- 239000012153 distilled water Substances 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 238000000338 in vitro Methods 0.000 description 9
- 239000003153 chemical reaction reagent Substances 0.000 description 8
- 230000002641 glycemic effect Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000000919 ceramic Substances 0.000 description 7
- 230000004044 response Effects 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 235000013350 formula milk Nutrition 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 4
- 102000057297 Pepsin A Human genes 0.000 description 4
- 108090000284 Pepsin A Proteins 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 229940111202 pepsin Drugs 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 235000012794 white bread Nutrition 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 2
- 229920000294 Resistant starch Polymers 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 229940040526 anhydrous sodium acetate Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 239000012362 glacial acetic acid Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000001339 gustatory effect Effects 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 210000000496 pancreas Anatomy 0.000 description 2
- 238000000513 principal component analysis Methods 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000021254 resistant starch Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007974 sodium acetate buffer Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000000967 suction filtration Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000019607 umami taste sensations Nutrition 0.000 description 2
- WDMUXYQIMRDWRC-UHFFFAOYSA-N 2-hydroxy-3,4-dinitrobenzoic acid Chemical compound OC(=O)C1=CC=C([N+]([O-])=O)C([N+]([O-])=O)=C1O WDMUXYQIMRDWRC-UHFFFAOYSA-N 0.000 description 1
- 241000554155 Andes Species 0.000 description 1
- 241000871189 Chenopodiaceae Species 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 241001127637 Plantago Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000024346 drought recovery Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000000556 factor analysis Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明属于即食冲调粉技术领域,公开了一种即食藜麦代餐粉及其冲调方法,包括以下重量份的原料:藜麦粉34~49份、白芸豆粉21~31份、燕麦粉18~28份、豌豆粉12~27份、糙米粉3~8份、瓜尔豆胶0.25~0.5份、微晶纤维素0.25~0.5份、赤藓糖醇1~3份。上述谷物原料均经过预熟化处理,能够实现冲泡即食,该代餐粉色泽、质地均一,具有独特烘焙谷物香气,冲调后分散性佳,短时静置不产生结块与沉淀。GI值在46~48之间,低于55,属于低GI食品,能够满足特定人群的低糖膳食需求。
Description
技术领域
本发明涉及一种即食藜麦代餐粉及其冲调方法,尤其涉及一种以藜麦为主成分的即食代餐粉及其冲调方法,属于即食冲调粉技术领域。
背景技术
藜麦(Chenopodium quinoa Willd)别名南美藜、印第安麦、奎藜籽,原产于南美洲安第斯山脉的哥伦比亚、厄瓜多尔、秘鲁等中高海拔山区。藜麦具有一定的耐盐、耐旱及耐寒性,在中国主要产地有山西、内蒙古、甘肃、云南、青海等。它不仅含有人类所需的8种必需氨基酸,且非必需氨基酸含量也很丰富,氨基酸组成与比例与牛奶中的酪蛋白相似,尤其富含其他谷类作物缺乏的赖氨酸。同时藜麦籽粒还有种类丰富且含量不低的维生素及矿物质,更有黄酮、多酚等具生物活性的功能成分,这使得藜麦被称为“超级谷物”。
近年来市面上出现了各类藜麦相关产品,如藜麦粗粮饼干、藜麦粒酸奶、藜麦锅巴、脆片等,但代餐粉这一形式的产品较少。藜麦无麸质且自身升糖指数较低,在代餐粉方面具有很大的开发空间。但是,藜麦作为谷物,质地粗糙,适口性差,因此其主食化加工受到较大限制。鉴于此,通过优化原料配比、工艺参数等,改善谷物代餐粉适口性、冲调性等成为研究的重点。
中国专利申请公布号CN 109998023 A公开了一种以藜麦粉、核桃粉为主原料的即食藜麦营养粉,但由于其配方中添加了10~15%的白砂糖,使其升糖指数较高,较不适合减糖控糖等有特殊膳食需求的人群食用。
此外,中国专利申请公布号CN 108936205 A公开了一种以藜麦、燕麦为主原料的即食藜麦代餐,其加工工艺采用先蒸煮30-50min,再膨化,最后烘烤,步骤较为复杂,虽然能够赋予产品更好的风味品质,但经反复、长时间熟化尤其是膨化处理,容易破坏藜麦原有的支链淀粉结构,使其转化为短的直链淀粉,大大提高藜麦的消化率,难以控制产品的升糖指数。
发明内容
发明目的:针对上述问题,本发明的目的在于控制以藜麦为主成分的即食代餐粉的升糖指数、并保证其可冲调性的前提下进一步提升其风味;具体的主要是通过对不同原料采用不同的预熟化前处理方法组合出较好的风味,同时控制GI值在55以下。
技术方案:为达到上述目的,本发明采用以下技术方案:
第一方面,本发明提供一种即食藜麦代餐粉,经如下方法制备:将经过熟化处理后的藜麦、白芸豆、燕麦、豌豆、糙米分别磨粉、过80~120目筛,再按照重量份取藜麦粉34~49份、白芸豆粉21~31份、燕麦粉18~28份、豌豆粉12~27份、糙米粉3~8份、瓜尔豆胶0.25~0.5份、微晶纤维素0.25~0.5、赤藓糖醇1~3份混合即得到可用于冲调的即食藜麦代餐粉;其中,藜麦采用常压煮熟的熟化处理;白芸豆、燕麦采用低温烘焙的熟化处理;豌豆采用常压蒸熟的熟化方式;糙米采用炒制的熟化方式。
需要说明的是,所述藜麦为是学名为Chenopodium quinoa Willd的藜科藜属植物的去皮种子;所述白芸豆的生物学名叫多花菜豆Phaseolus vulgaris Linn;所述燕麦的拉丁学名为Avena sativa L;所述豌豆的学名为Pisum sativum L;所述糙米是稻谷脱去外保护皮层稻壳后的颖果;所述瓜尔豆胶的CAS号为9000-30-0英文名为Guargum;所述微晶纤维素即Microcrystalline Cellulose,主要成分为以β-1,4-葡萄糖苷键结合的直链式多糖类物质;所述赤藓糖醇的CAS号为149-32-6,英文名为Erythritol,为一种四碳糖醇。
作为优选,所述藜麦在熟化处理前经过浸泡祛除皂苷,浸泡时间为10~20min,进一步优选为10min;藜麦与水质量比为1:0.5~2,进一步优选为1:1。
作为优选,所述藜麦常压煮熟温度为100℃,煮制时间为自沸腾起记3~7min,进一步优选为5min;藜麦与水质量比为1:0.5~2,进一步优选为1:1。
作为优选,所述白芸豆、燕麦烘焙温度为110~150℃,进一步优选为130℃;烘焙时间为1~3h,进一步优选为1h。
作为优选,所述豌豆常压蒸制温度为100℃,蒸制时间为自沸腾起记3~7min,进一步优选为5min;豌豆与水质量比为1:0.5~2,进一步优选为1:1。
作为优选,所述糙米炒制时间为5~10min,进一步优选为7min,在无油锅中干炒,热源选用电陶炉。
作为优选,所述藜麦、豌豆预熟化后烘干24~48h,进一步优选为48h。烘干温度为50~60℃,进一步优选为55℃。
作为优选,所述藜麦、白芸豆、燕麦、豌豆、糙米经万能粉碎机粉碎,过80~120目筛,进一步优选为过80目筛。
第二方面,本发明还提供一种上述即食藜麦代餐粉的冲调方法,所述方法包括:将上述即食代餐粉与水质量比为1:5~20,进一步优选为1:10;所述冲调水温为70~100℃,进一步优选为80℃。
有益效果:与现有同类产品相比,本发明提供的即食藜麦代餐粉原料组成相对简单,添加非供能甜味剂,通过各原料不同的预熟化方式即可组合出优良的谷物风味,且预熟化操作简便,只需基础烹饪设备即可制作,加工方式简单;
本发明提供的即食藜麦代餐粉通过调整原料配比,控制其升糖指数在一个较低的水平,即46~48之间,属于低GI食品,其他同类产品大多没有证明其GI值或有添加较多白砂糖,因此本发明更能达到代餐、控糖的目的。
此外,通过调整原料配比,例如控制GI值高但风味强烈的糙米粉添加量来调整风味;控制具有α—葡萄糖苷酶抑制活性的白芸豆粉及抗性淀粉含量丰富的藜麦粉来调整GI值;控制蛋白质含量丰富且易于冲泡的燕麦粉来调整营养结构与冲调性能,从而得到易于冲调、风味优良、升糖指数低三者兼具的产品。具体的,即食藜麦代餐粉的GI值的测定参考了Englyst的体外模拟消化法,相较于人体血糖试验,体外模拟消化法可以在短时间内同时测定多种、多次重复测定待测品,成本低廉,耗时短,测定结果稳定性好。风味品质的测定采用了电子舌替代真人感官评价的方法,可以测出细微的滋味差异,可同时比较的待测品数量大,避免了真人感官评价可能因味觉疲劳等导致的结果失准。
本发明提供的即食藜麦代餐粉易于冲调、在实现低升糖指数的主要目标的同时,兼顾口味与营养。
附图说明
图1为电子舌味觉分析对比雷达图;
图2为白面包体外消化标准曲线图;
图3为实施例与对比例体外消化曲线对比图。
具体实施方式
下面结合实施例对本发明中采用的检测方法和结果进行说明与解释。所述实施例仅为本发明的一部分实施例,并非全部实施例。所用仪器或试剂如无特别注明,均为市售正常渠道可以购得的。
实施例1
获取原料:有机藜麦购于江苏省沿海开发有限公司;燕麦、糙米购于沂蒙普惠绿色农产品店;白芸豆购于南京麦顿食材;豌豆购于郑州吉根农产品旗舰店;瓜尔豆胶、微晶纤维素购于源隆食品配料有限公司;赤藓糖醇购于河南启航食品添加剂商行。
藜麦在熟化处理前经过浸泡祛除皂苷,浸泡时间10min;藜麦与水质量比为1:1;藜麦常压煮熟温度为100℃,煮制时间为自沸腾起5min;藜麦与水质量比为1:1。白芸豆、燕麦烘焙温度为130℃;烘焙时间为1h。豌豆常压蒸制温度为100℃,蒸制时间为自沸腾起记5min;豌豆与水质量比为1:1。糙米炒制时间为7min,在无油锅中干炒,热源选用电陶炉。藜麦、豌豆预熟化后烘干48h。烘干温度为55℃。
将所述预熟化后的藜麦、白芸豆、燕麦、豌豆、糙米磨粉、过80目筛,再将其按重量份与瓜尔豆胶、微晶纤维素、赤藓糖醇混合即得到可用于冲调的即食藜麦代餐粉;具体按以下重量份称取原料:藜麦粉43份、白芸豆粉25份、豌豆粉25份、燕麦粉20份、糙米粉4份、赤藓糖醇2.5份、瓜尔豆胶0.25份、微晶纤维素0.25份。
冲调代餐粉时采用的冲调参数为:料液比1g:10ml,冲调水温为80℃。
实施例2
原料来源与实施例1相同,且本实施例中藜麦、白芸豆、燕麦、豌豆、糙米的预熟化之前的处理以及预熟化处理过程与实施例1完全相同。
将所述预熟化后的藜麦、白芸豆、燕麦、豌豆、糙米磨粉、过80目筛,再将其按重量份与瓜尔豆胶、微晶纤维素、赤藓糖醇混合即得到可用于冲调的即食藜麦代餐粉;具体按以下重量份称取原料:藜麦粉40份、白芸豆粉23份、豌豆粉25份、燕麦粉20份、糙米粉4份、赤藓糖醇2.5份、瓜尔豆胶0.25份、微晶纤维素0.25份。
冲调代餐粉时采用的冲调参数为:料液比1g:10ml,冲调水温为80℃。
实施例3
原料来源与实施例1相同,且本实施例所述藜麦、白芸豆、燕麦、豌豆、糙米的预熟化之前的处理以及预熟化处理过程与实施例1完全相同。
将预熟化后的藜麦、白芸豆、燕麦、豌豆、糙米磨粉、过80目筛,再将其按重量份与瓜尔豆胶、微晶纤维素、赤藓糖醇混合即得到可用于冲调的即食藜麦代餐粉;具体按以下重量份称取原料:藜麦粉40份、白芸豆粉25份、豌豆粉25份、燕麦粉18份、糙米粉4份、赤藓糖醇2.5份、瓜尔豆胶0.25份、微晶纤维素0.25份。
冲调代餐粉时采用的冲调参数为:料液比1g:10ml,冲调水温为80℃。
对比例1
取市售某品牌即食黑芝麻风味藜麦燕麦片,磨粉并过80目筛,得到待测品对比例1。冲调时采用的冲调参数为:料液比1g:10ml,冲调水温为80℃。
对比例2
取市售某平价品牌富硒雪藜麦燕麦代餐粉,直接作为待测品对比例2。冲调时采用的冲调参数为:料液比1g:10ml,冲调水温为80℃。
除了上述对比例1和对比例2对比代餐粉产品的综合性能外,还设置对比例3—6,以验证代餐粉中各个成分的风味协同关系;并在上述对比例处理后的代餐粉基础上对获得七个传感器的响应值用数据分析软件spss23.0进行单因素ANOVA检验,数据以原始数据经过标准化转换的形式表示。
对比例3
原料来源与实施例1相同,相较于实施例1仅剔除了藜麦。
所述白芸豆、燕麦烘焙温度为130℃;烘焙时间为1h。豌豆常压蒸制温度为100℃,蒸制时间为自沸腾起记5min;豌豆与水质量比为1:1。糙米炒制时间为7min,在无油锅中干炒,热源选用电陶炉。豌豆预熟化后烘干48h。烘干温度为55℃。
将所述预熟化后的白芸豆、燕麦、豌豆、糙米磨粉、过80目筛,再将其按重量份与瓜尔豆胶、微晶纤维素、赤藓糖醇混合即得到可用于冲调的即食藜麦代餐粉。具体按以下重量份称取原料:白芸豆粉25份、豌豆粉25份、燕麦粉20份、糙米粉4份、赤藓糖醇2.5份、瓜尔豆胶0.25份、微晶纤维素0.25份。冲调代餐粉时采用的冲调参数为:料液比1g:10ml,冲调水温为80℃。
后续与实施例1同时进行如试验例2的电子舌滋味评价。
对比例4
原料来源与实施例1相同,相较于实施例1剔除了燕麦。
所述藜麦在熟化处理前经过浸泡祛除皂苷,浸泡时间10min;藜麦与水质量比为1:1;藜麦常压煮熟温度为100℃,煮制时间为自沸腾起5min;藜麦与水质量比为1:1。白芸豆烘焙温度为130℃;烘焙时间为1h。豌豆常压蒸制温度为100℃,蒸制时间为自沸腾起记5min;豌豆与水质量比为1:1。糙米炒制时间为7min,在无油锅中干炒,热源选用电陶炉。藜麦、豌豆预熟化后烘干48h。烘干温度为55℃。
将所述预熟化后的白芸豆、藜麦、豌豆、糙米磨粉、过80目筛,再将其按重量份与瓜尔豆胶、微晶纤维素、赤藓糖醇混合即得到可用于冲调的即食藜麦代餐粉。具体按以下重量份称取原料:藜麦粉43份、白芸豆粉25份、豌豆粉25份、糙米粉4份、赤藓糖醇2.5份、瓜尔豆胶0.25份、微晶纤维素0.25份。冲调代餐粉时采用的冲调参数为:料液比1g:10ml,冲调水温为80℃。
后续与实施例1同时进行如试验例2的电子舌滋味评价。
对比例5
原料来源与实施例1相同,相较于实施例1剔除了白芸豆。
所述藜麦在熟化处理前经过浸泡祛除皂苷,浸泡时间10min;藜麦与水质量比为1:1;藜麦常压煮熟温度为100℃,煮制时间为自沸腾起5min;藜麦与水质量比为1:1。燕麦烘焙温度为130℃;烘焙时间为1h。豌豆常压蒸制温度为100℃,蒸制时间为自沸腾起记5min;豌豆与水质量比为1:1。糙米炒制时间为7min,在无油锅中干炒,热源选用电陶炉。藜麦、豌豆预熟化后烘干48h。烘干温度为55℃。
将所述预熟化后的藜麦、燕麦、豌豆、糙米磨粉、过80目筛,再将其按重量份与瓜尔豆胶、微晶纤维素、赤藓糖醇混合即得到可用于冲调的即食藜麦代餐粉。按以下重量份称取原料:藜麦粉43份、豌豆粉25份、燕麦粉20份、糙米粉4份、赤藓糖醇2.5份、瓜尔豆胶0.25份、微晶纤维素0.25份。冲调代餐粉时采用的冲调参数为:料液比1g:10ml,冲调水温为80℃。
后续与实施例1同时进行如试验例2的电子舌滋味评价。
对比例6
原料来源与实施例1相同,相较于实施例1剔除了豌豆。
所述藜麦在熟化处理前经过浸泡祛除皂苷,浸泡时间10min;藜麦与水质量比为1:1;藜麦常压煮熟温度为100℃,煮制时间为自沸腾起5min;藜麦与水质量比为1:1。白芸豆、燕麦烘焙温度为130℃;烘焙时间为1h。糙米炒制时间为7min,在无油锅中干炒,热源选用电陶炉。藜麦预熟化后烘干48h。烘干温度为55℃。
将所述预熟化后的白芸豆、燕麦、藜麦、糙米磨粉、过80目筛,再将其按重量份与瓜尔豆胶、微晶纤维素、赤藓糖醇混合即得到可用于冲调的即食藜麦代餐粉。具体按以下重量份称取原料:藜麦粉43份、白芸豆粉25份、燕麦粉20份、糙米粉4份、赤藓糖醇2.5份、瓜尔豆胶0.25份、微晶纤维素0.25份。冲调代餐粉时采用的冲调参数为:料液比1g:10ml,冲调水温为80℃。
后续与实施例1同时进行如试验例2的电子舌滋味评价。
以下试验例1-试验例3中涉及的试剂、材料和仪器来源如下所示:
试剂与材料:冰醋酸、3-5,二硝基水杨酸、盐酸、氢氧化钠、无水乙酸钠、无水氯化钙、氯化钠、谷氨酸钠。上述试剂均为分析纯。猪胰腺α-淀粉酶(14u/mg,上海源叶生物)、糖化酶(100000u/ml,上海源叶生物)、胃蛋白酶(猪胃粘膜,高纯1:15000,上海源叶生物)。0.45um孔径水系微孔滤膜。
部分自制溶液配制:(1)DNS试剂:分别取6.50gDNS,325ml的2mol/L的NaOH溶液,加入15ml丙三醇。搅拌溶解冷却后加蒸馏水定容至1000mL,贮存于棕色瓶中。(2)CaCl2溶液(1mol/L):取11.1g无水氯化钙,蒸馏水溶解后定容至100ml。(3)盐酸溶液(0.05M):取4.17ml盐酸用蒸馏水定容至1L。(4)乙酸钠缓冲液:准确称取2.0501g无水乙酸钠,蒸馏水溶解后定容至250ml,并用冰醋酸调pH至5.2,再按4ml/L的添加量添加CaCl2溶液以活化酶。(5)氢氧化钠溶液:取26g氢氧化钠溶于325ml的蒸馏水,用于配制DNS试剂。(6)葡萄糖标准液:称取1.0000g葡萄糖在真空干燥中烘干,加蒸馏水定容至1L,配制成1mg/ml的葡萄糖标准溶液。用于测定DNS试剂标准曲线。(7)糖化酶稀释液:移取200ul糖化酶溶液,用蒸馏水定容至10ml。(8)淀粉酶溶液:准确称取0.518g猪胰腺α-淀粉酶,加入2ml糖化酶稀释液,48ml蒸馏水,配得淀粉酶溶液。(9)胃蛋白酶溶液:准确称取0.01g胃蛋白酶,用0.05M盐酸溶液定容至50ml。
主要仪器:RRHP-1000A型万能高速粉碎机,欧凯莱芙实业公司;药典筛;GZX-9070型MBE电热鼓风干燥箱,上海博讯实业有限公司医疗设备厂;ATX224型分析天平,岛津(香港)有限公司;HH-8型数显恒温水浴锅,国华电器有限公司;飞鸽牌LXJ-ⅡB型离心机,上海安亭科学仪器厂;UV-754N型紫外可见分光光度计,INESA公司;Q9A型电陶炉,广东新功电器有限公司;THZ-C-1型全温振荡器,培英;HZQ-F160型全温振荡培养器,培英;SHZ-D(Ⅲ)型循环水式多用真空泵,上海力辰邦西仪器;Astree型电子舌,AlphaM.O.S。
试验例1:冲调性能相关测定
1、冲调稳定性指数的测定:分别准确称取1g实施例1-实施例3、对比例1-对比例2的代餐粉样品于50ml大试管中,按料液比1:10用80℃热水冲调,玻璃棒搅拌30s后静置15min。记录上清液高度为h1,悬浊液总高度为h2,求得:
2、结块率的测定:准备烘干至恒重的平皿,称重记为m0,将上述测完冲调稳定性指数的样品悬浊液过20目筛倒进平皿中,试管底部的残留用相同体积的80℃蒸馏水冲洗一次,样品原本的干重量记为m1。将装有样品的平皿在120℃烘箱中烘干至恒重,称重记为m2。可求得:
3、冲调性能评分:结合冲调稳定性指数与结块率,可对待测品的物理冲调性质打出评分,公式为:
实施例1-实施例3、对比例1-对比例2中代餐粉样品经测试后计算的相应冲调稳定性指数、结块率和冲调性能得分如表1所示。
表1:冲调性能测试结果分析表
试验例2:滋味评价
分别准确称取3g实施例1-实施例3、对比例1-对比例6中配置的代餐粉样品于50ml离心管中,按料液比1:10注入80℃的热水冲开,用玻璃棒搅拌30s后静置15min。然后放入离心机中5000r/min离心10min。取10ml上清液用砂芯抽滤漏斗与0.45um孔径的水系微孔滤膜抽滤,得到澄清透明的过膜样液,定容至100ml,4℃冰箱保存。
电子舌仪器操作:AlphaM.O.S电子舌有七个味觉传感器,分别为AHS(酸味)、PKS(通用)、CPS(通用)、CTS(咸味)、NMS(鲜味)、ANS(甜味)、SCS(苦味)。每次测定样品前对仪器进行校准,分别配制0.01mol/L的HCl溶液、NaCl溶液及0.1mol/L的谷氨酸钠溶液作为标准液,对仪器进行预平衡—诊断—校准后开始进样。每两次待测品测定之间清洗一次传感器,每种待测品平行测定6次。
主成分分析:分析得到的七种响应值使用数据分析软件SPSS23.0中的降维—因子分析,进行主成分分析,如表2所示,得到各成分的总方差贡献率、特征值、如表3所示的载荷矩阵,用于计算主成分综合评分。
表2电子舌响应值总方差解释表
表3主成分载荷矩阵表(a.提取了3个成分)
通过所述表格数据,可以得到以下公式:
F1=-0.454*X1+0.454*X2+0.420*X3+0.421*X4+0.168*X5+0.344*X6-0.298*X7
F2=0.186*X1+0.216*X2+0.218*X3-0.399*X4+0.662*X5-0.416*X6-0.333*X7
F3=0.184*X1+0.308*X2+0.389*X3+0.147*X4+0.097*X5-0.163*X6+0.814*X7
其中,X1、X2、X3、X4、X5、X6、X7对应表4中各个传感器经过标准化的响应值,标准化方法采用数据分析软件spss23.0中的分析-描述统计;将三个主成分评分F1、F2、F3结合,得到的代餐粉综合主成分评分F为:
将综合主成分评分F进行百分制的因子换算,得到滋味评分值;
表4标准化后的电子舌响应值表
表5代餐粉滋味评分表
编号 | 综合主成分评分F | 滋味评分 |
实施例1 | 2.18 | 99.93 |
实施例2 | 0.89 | 70.36 |
实施例3 | 1.57 | 85.95 |
对比例1 | 3.78 | 93.06 |
对比例2 | 0.99 | 72.66 |
对比例3 | 0.61 | 63.95 |
对比例4 | 1.50 | 84.35 |
对比例5 | 1.05 | 74.03 |
对比例6 | 1.05 | 74.03 |
由表4、表5及图1可得,图1为配方完整的代餐粉实施例1与配方不完整的对比例3—6在电子舌七个味觉响应相对值的雷达图,相对值由电子舌仪器自带的数据转换得。实施例1在传感器PKS、CTS(咸味)、NMS(鲜味)、CPS、ANS(甜味)响应值均与剩余对比例有显著性差异,且对比例3—6之间无显著性差异,说明实施例1的甜、咸、鲜味更加突出;SCS(苦味)与AHS(酸味)两种负面风味并未因为增加相应的成分而产生更多的负面风味,且与对比例3—6都具有显著性差异,说明配料之间的协同不会放大负面风味。且实施例1由综合主成分评分公式计算得的滋味评分也领先与对比例。可以证明完整的代餐粉配方中各原料与藜麦形成了风味上的协同效应。
试验例3:体外模拟消化试验
分别准确称取含0.1g可利用碳水化合物的各实施例和对比例1-2混匀的代餐粉置于50ml离心管中,加入5ml胃蛋白酶溶液、三颗振荡玻璃珠,在37℃、120r/min的恒温培养箱中消化30min。之后加入10ml乙酸钠缓冲液,5ml淀粉酶溶液,并用NaOH溶液调pH至6.9,放回恒温培养箱中继续消化。每种待测品用同样操作各做7管,分别在0、15、30、45、60、90、120min时取出,加入80%的乙醇10ml以中止酶解反应,并以4000r/min离心10min。取得上清液1ml,稀释十倍后再取1ml,与DNS试剂在沸水浴下显色,于540nm处用紫外分光光度计测定吸光度,做出体外消化曲线。标准食物选择白面包,用上述方法做出体外消化标准曲线,并用Excel及梯形面积法计算曲线下面积AUC,可得到,
待测品的水解指数(hydrolysisindex)HI=AUC(待测品)/AUC(白面包)
待测品的GI=0.862HI+8.1981;
具体HI和GI的计算原理和依据参见公开文献:A.A°kerberg,H.Liljeberg andI.Bjorck,Effects of Amylose/Amylopectin Ratio and Baking Conditions onResistant Starch Formation and Glycaemic Indices,Journal of Cereal Science 28(1998)71–80.
本次试验测得的具体HI和GI值如表6所示;白面包的体外消化标准曲线如图2所示,待测品的体外消化曲线之间的比较如图3所示;
表6 HI与GI值表
结果与分析
将实施例1-实施例3、对比例1-对比例2中代餐粉的滋味评分、冲调性能得分与GI值得分按一定权重加和,得到用于给待测品排名的综合评分公式如下:
综合评分=冲调性能得分×0.33+滋味评分×0.33+GI值得分×0.33
经计算,实施例1-实施例3、对比例1-对比例2中代餐粉综合评分值如表7所示;
表7代餐粉综合评分表
编号 | 冲调性能得分 | 滋味评分 | GI值得分 | 综合评分 |
实施例1 | 75.25 | 99.93 | 32.21 | 90.02 |
实施例2 | 71.03 | 70.36 | 33.00 | 79.66 |
实施例3 | 75.57 | 85.95 | 32.85 | 86.15 |
对比例1 | 52.75 | 93.06 | 25.72 | 73.83 |
对比例2 | 64.21 | 72.66 | 23.24 | 68.40 |
以上试验例1-3表明,实施例1和实施例2配置的代餐粉比市售的同类藜麦代餐粉的GI值低,对比例1的市售藜麦代餐粉虽然在风味上具有一定的优势,但与此同时其具有较高的GI值,并不适宜代餐减脂;对比例2的市售藜麦代餐粉在GI值上与实施例1-3均比较接近,是一款有利于减脂代餐的产品,但是其风味明显不佳,而本发明实施例1-3配置的代餐粉在具备较低GI值的基础上,其风味相较于对比例2有很大的提升,风味表现突出,且均具有明显的优于对比例1-2的综合评分;其中,实施例1在冲调性能、滋味评价及GI值三个方面综合表现最佳。
在众多实施例中,取综合评分较高者作为用于说明和解释本发明的实施例,以上实施例是本发明优选后的实施方式,不代表对本发明保护范围的限定。
Claims (3)
1.一种即食藜麦代餐粉,其特征在于,经如下方法制备:将经过熟化处理后的藜麦、白芸豆、燕麦、豌豆、糙米分别磨粉、过80~120目筛,再按照重量份取藜麦粉34~49份、白芸豆粉21~31份、燕麦粉18~28份、豌豆粉12~27份、糙米粉3~8份、瓜尔豆胶0.25~0.5份、微晶纤维素0.25~0.5、赤藓糖醇1~3份混合即得到可用于冲调的即食低GI藜麦代餐粉;其中,藜麦采用常压煮熟的熟化处理;白芸豆、燕麦采用低温烘焙的熟化处理;豌豆采用常压蒸熟的熟化方式;糙米采用炒制的熟化方式;
所述藜麦在熟化处理前经过浸泡祛除皂苷,浸泡时间为10~20min,藜麦与水质量比为1:0.5~2;
所述藜麦常压煮熟温度为100℃,煮制时间为自沸腾起记3~7min,藜麦与水质量比为1:0.5~2;
所述白芸豆、燕麦烘焙温度为110~150℃,烘焙时间为1~3h;
所述豌豆常压蒸制温度为100℃,蒸制时间为自沸腾起记3~7min,豌豆与水质量比为1:0.5~2;
所述糙米炒制时间为5~10min,在无油锅中干炒,热源为电陶炉;
所述藜麦、豌豆预熟化后烘干24~48h,烘干温度为50~60℃;
所述藜麦、白芸豆、燕麦、豌豆、糙米经万能粉碎机粉碎,过80~120目筛。
2.权利要求1所述即食藜麦代餐粉的冲调方法,所述方法包括:将权利要求1所述即食藜麦代餐粉与水质量比为1:5~20,所述冲调水温为70~100℃。
3.权利要求2中所述即食藜麦代餐粉的冲调方法,其特征在于,所述即食藜麦代餐粉与水质量比为1:10,所述冲调水温为80℃。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211206700.7A CN115486519B (zh) | 2022-09-30 | 2022-09-30 | 一种即食藜麦代餐粉及其冲调方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211206700.7A CN115486519B (zh) | 2022-09-30 | 2022-09-30 | 一种即食藜麦代餐粉及其冲调方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN115486519A CN115486519A (zh) | 2022-12-20 |
CN115486519B true CN115486519B (zh) | 2023-09-08 |
Family
ID=84472817
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202211206700.7A Active CN115486519B (zh) | 2022-09-30 | 2022-09-30 | 一种即食藜麦代餐粉及其冲调方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115486519B (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107801915A (zh) * | 2017-11-30 | 2018-03-16 | 河南浩德科技有限公司 | 一种控糖保健粥 |
CN110140861A (zh) * | 2019-05-21 | 2019-08-20 | 上海应用技术大学 | 一种低糖高纤谷物果蔬复合冲调粉及其制备方法 |
CN112293648A (zh) * | 2020-10-26 | 2021-02-02 | 山西省农业科学院农产品加工研究所 | 低升糖藜麦八宝粥及其制备方法 |
CN113907263A (zh) * | 2021-11-08 | 2022-01-11 | 北京农业职业学院 | 一种藜麦即食冲调粉及其制备方法 |
CN114532479A (zh) * | 2022-03-15 | 2022-05-27 | 燕之初健康美(厦门)食品有限公司 | 一种低gi花胶粥及其制备方法 |
-
2022
- 2022-09-30 CN CN202211206700.7A patent/CN115486519B/zh active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107801915A (zh) * | 2017-11-30 | 2018-03-16 | 河南浩德科技有限公司 | 一种控糖保健粥 |
CN110140861A (zh) * | 2019-05-21 | 2019-08-20 | 上海应用技术大学 | 一种低糖高纤谷物果蔬复合冲调粉及其制备方法 |
CN112293648A (zh) * | 2020-10-26 | 2021-02-02 | 山西省农业科学院农产品加工研究所 | 低升糖藜麦八宝粥及其制备方法 |
CN113907263A (zh) * | 2021-11-08 | 2022-01-11 | 北京农业职业学院 | 一种藜麦即食冲调粉及其制备方法 |
CN114532479A (zh) * | 2022-03-15 | 2022-05-27 | 燕之初健康美(厦门)食品有限公司 | 一种低gi花胶粥及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN115486519A (zh) | 2022-12-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104365733B (zh) | 一种马铃薯膳食纤维面包及其制作方法 | |
CN104472622B (zh) | 一种由全薯类原料制成的面包及其制备方法 | |
CN104381921B (zh) | 一种马铃薯发糕及其制备方法 | |
CN110250399A (zh) | 一种低gi多谷物速食代餐粉及其制备方法 | |
Fen et al. | Nutritional compositions of various potato noodles: Comparative analysis | |
CN104365732A (zh) | 富含甘薯膳食纤维的面包及其制作方法 | |
CN114304222A (zh) | 一种低升糖指数甜味饼干及其制备方法 | |
CN105010993B (zh) | 低血糖指数面及其制作方法 | |
CN109770207A (zh) | 一种无麸质马铃薯速冻发酵面团及其制备方法 | |
CN104799163A (zh) | 一种含膨化高粱全谷物预混饺子粉及其制备方法 | |
Campos-Vega et al. | Dry beans: Processing and nutritional effects | |
CN109601838A (zh) | 高纤面粉组合物、高纤馒头及其制备方法 | |
CN104366378A (zh) | 一种由全薯制备的烤馕及其制备方法 | |
Veena et al. | Effect of processing on the composition of dietary fibre and starch in some legumes | |
Wang et al. | Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour | |
CN105104989B (zh) | 高花青素面及其制作方法 | |
CN107495115A (zh) | 一种营养调和面条及其制备方法 | |
CN114271465A (zh) | 一种低gi坚果棒及其制备方法 | |
CN115486519B (zh) | 一种即食藜麦代餐粉及其冲调方法 | |
CN101703237B (zh) | 一种谷物复合营养面粉的制备方法 | |
Zong et al. | Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread | |
CN104351689A (zh) | 利用甘薯粗膳食纤维制作的无面筋蛋白发糕及其制备方法 | |
Chinma et al. | Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread | |
CN102488046B (zh) | 一种薏米茶粉的制备方法 | |
CN108967866A (zh) | 一种膳食纤维、制备方法及其应用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |