CN115708555A - Preparation method of composite light solid beverage powder - Google Patents
Preparation method of composite light solid beverage powder Download PDFInfo
- Publication number
- CN115708555A CN115708555A CN202110967387.8A CN202110967387A CN115708555A CN 115708555 A CN115708555 A CN 115708555A CN 202110967387 A CN202110967387 A CN 202110967387A CN 115708555 A CN115708555 A CN 115708555A
- Authority
- CN
- China
- Prior art keywords
- powder
- fruit
- vegetable
- water
- fiber
- 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.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 139
- 239000007787 solid Substances 0.000 title claims abstract description 27
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 239000002131 composite material Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 85
- 239000000835 fiber Substances 0.000 claims abstract description 38
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 35
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 30
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 26
- 235000013406 prebiotics Nutrition 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 150000004676 glycans Chemical class 0.000 claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 229920001202 Inulin Polymers 0.000 claims abstract description 4
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 4
- 229940029339 inulin Drugs 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims description 51
- 235000018102 proteins Nutrition 0.000 claims description 30
- 235000013339 cereals Nutrition 0.000 claims description 29
- 238000000265 homogenisation Methods 0.000 claims description 28
- 229940088598 enzyme Drugs 0.000 claims description 26
- 238000001694 spray drying Methods 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 102000004882 Lipase Human genes 0.000 claims description 8
- 108090001060 Lipase Proteins 0.000 claims description 8
- 239000004367 Lipase Substances 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims description 8
- 229940024171 alpha-amylase Drugs 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 229940040461 lipase Drugs 0.000 claims description 8
- 235000019421 lipase Nutrition 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000000413 hydrolysate Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 4
- 241000167854 Bourreria succulenta Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 235000019693 cherries Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 3
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 229940038580 oat bran Drugs 0.000 claims description 3
- 235000019895 oat fiber Nutrition 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 230000002194 synthesizing effect Effects 0.000 claims description 3
- 244000134552 Plantago ovata Species 0.000 claims description 2
- 235000003421 Plantago ovata Nutrition 0.000 claims description 2
- 239000009223 Psyllium Substances 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 229940070687 psyllium Drugs 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000019710 soybean protein Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 16
- 210000004369 blood Anatomy 0.000 abstract description 13
- 239000008280 blood Substances 0.000 abstract description 13
- 230000036772 blood pressure Effects 0.000 abstract description 4
- 229940069765 bean extract Drugs 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 235000021278 navy bean Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 18
- 235000012054 meals Nutrition 0.000 description 16
- 230000029087 digestion Effects 0.000 description 12
- 235000013305 food Nutrition 0.000 description 12
- 201000001421 hyperglycemia Diseases 0.000 description 11
- 208000031226 Hyperlipidaemia Diseases 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 206010020772 Hypertension Diseases 0.000 description 8
- 208000008589 Obesity Diseases 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000020824 obesity Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 230000036186 satiety Effects 0.000 description 8
- 235000019627 satiety Nutrition 0.000 description 8
- 229940054810 white kidney bean extract Drugs 0.000 description 8
- 230000037406 food intake Effects 0.000 description 7
- 235000012631 food intake Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 230000006870 function Effects 0.000 description 5
- 238000010008 shearing Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 244000098338 Triticum aestivum Species 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 3
- 230000037208 balanced nutrition Effects 0.000 description 3
- 235000019046 balanced nutrition Nutrition 0.000 description 3
- -1 compound vitamin Chemical class 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- LWTDZKXXJRRKDG-KXBFYZLASA-N (-)-phaseollin Chemical compound C1OC2=CC(O)=CC=C2[C@H]2[C@@H]1C1=CC=C3OC(C)(C)C=CC3=C1O2 LWTDZKXXJRRKDG-KXBFYZLASA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000003392 amylase inhibitor Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000021245 dietary protein Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 101710171801 Alpha-amylase inhibitor Proteins 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 229940122816 Amylase inhibitor Drugs 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000005731 Bambusa membranacea Nutrition 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000018481 Hylocereus undatus Nutrition 0.000 description 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 240000008436 Ipomoea aquatica Species 0.000 description 1
- 235000019004 Ipomoea aquatica Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 240000001740 Momordica dioica Species 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 241000581835 Monodora junodii Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000003805 Musa ABB Group Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 241000266501 Ormosia ormondii Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 101710163504 Phaseolin Proteins 0.000 description 1
- 235000015266 Plantago major Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 244000234181 Syzygium samarangense Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000021158 dinner Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- LWTDZKXXJRRKDG-UHFFFAOYSA-N phaseollin Natural products C1OC2=CC(O)=CC=C2C2C1C1=CC=C3OC(C)(C)C=CC3=C1O2 LWTDZKXXJRRKDG-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000007581 slurry coating method Methods 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a composite light-weight solid beverage and a preparation method thereof, wherein the solid beverage comprises the following components in parts by weight: 42-52% of prebiotics/water-soluble fiber powder, 10-18% of fruit and vegetable powder, 10-20% of grain bean powder and 15-24% of protein powder, wherein the prebiotics/water-soluble fiber powder comprises the following components (a) and (b) in a weight ratio of (10-13): 1, composition: (a) Water-soluble dietary fiber and/or polysaccharide which can be hydrolyzed into water-soluble dietary fiber, wherein the polysaccharide which can be hydrolyzed into the water-soluble dietary fiber comprises one or two of L-arabinose and inulin, and (b) comprehensive fruit and vegetable enzyme powder; the fruit and vegetable powder is obtained by drying fruits and vegetables; the grain bean powder is obtained by drying grain beans, and comprises a navy bean extract; the protein powder is dry powder containing at least one protein. The product of the invention is convenient to eat, can meet the fast-paced life style of modern people, and has the effects of assisting in reducing blood pressure, blood fat and blood sugar.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a compound light-weight solid beverage and a preparation method thereof, and specifically relates to a compound light-weight solid beverage which is rich in various nutritional ingredients and dietary fibers, can increase satiety, prevent and assist in treating obesity, increase gastrointestinal motility, relieve and reduce the absorption of sugar cholesterol substances, and prevent diabetes, and a preparation method thereof.
Background
With the continuous improvement of living standard of people, the eating habits of people are changed, a fine diet mode is adopted, a large amount of meat is eaten, the intake of dietary fiber is reduced, the intake of fat and energy is too high, and the intake of protein, vitamins and dietary fiber is deficient, so that in recent years, the number of obese people is increased, the problems caused by obesity are not ignored, diseases such as hyperglycemia, hyperlipidemia, hypertension and the like are increased in common people, and the expression of hyperglycemia is particularly obvious.
The light solid drink is also called meal replacement powder, and is a single or comprehensive instant powder product which is prepared by taking cereals, beans, potato food materials and the like as main materials and taking edible parts such as roots, stems, fruits and the like of other plants as auxiliary materials. The meal replacement powder is rich in dietary fiber and some protein, has balanced nutrition and convenient and quick eating, can replace dinners to eat, can effectively increase satiety, control dietary calories and supplement comprehensive nutrition. The meal replacement powder in the current market is various in flower shape, some meal replacement powders can control the intake of sugar, but the contents of dietary fibers and protein are too low to meet the basic metabolic demand of a human body, and some meal replacement powders can meet the basic demand of the human body metabolism but cannot control the intake of sugar of the human body, so that the meal replacement powder does not have the function of replacing a main meal. Therefore, the development of daily meal replacement powder suitable for various crowds is needed.
Disclosure of Invention
The purpose of the invention is as follows: in order to overcome the defects in the prior art, the invention provides a composite light-weight solid beverage and a preparation method thereof, as a multifunctional nutritional meal replacement powder, the composite light-weight solid beverage contains dietary fibers, comprehensive fruit and vegetable enzyme powder and a white kidney bean extract, has an auxiliary regulation effect on hyperglycemia and hyperlipidemia, can be used as a daily meal replacement food for people with hypertension, hyperlipidemia and hyperglycemia, meets the nutritional requirements of patients with hypertension, hyperlipidemia and hyperglycemia on low calorie, low fat, low cholesterol and low sugar, and has an auxiliary regulation effect on hyperglycemia, hypertension and hyperlipidemia.
The technical scheme is as follows: in order to realize the purpose, the invention adopts the technical scheme that:
a composite light-eating solid beverage comprises the following components in parts by weight: 42-52% of prebiotics/water-soluble fiber powder, 10-18% of fruit and vegetable powder, 10-20% of grain bean powder and 15-24% of protein powder, wherein,
the prebiotics/water-soluble fiber powder is prepared from the following components (a) and (b) in a weight ratio of (10-13): 1, composition:
(a) Water-soluble dietary fibers and/or polysaccharides that can be hydrolyzed to water-soluble dietary fibers including, but not limited to, one or a combination of L-arabinose, inulin;
(b) Synthesizing fruit and vegetable enzyme powder;
the fruit and vegetable powder is obtained by drying fruits and vegetables;
the grain and bean powder is obtained by drying grain and bean, and the grain and bean powder comprises;
the protein powder is white kidney bean extract.
Further, in the invention, the prebiotics/water-soluble fiber powder is prepared by mixing the components (a) and (b) according to the weight ratio of 12: 1.
The grain and vegetable nutritional solid beverage provided by the invention contains dietary fiber, protein and vitamins, and has an auxiliary regulation effect on hyperglycemia, hypertension and hyperlipidemia. The white kidney bean extract is used as a main source of the protein powder, and is high in quality and low in price. The white kidney bean extract is extracted from white kidney beans, can treat obesity, nourish complement, promote urination, reduce swelling, promote development, enhance memory and the like, and also has the effects of delaying senility and preventing various senile diseases. The white kidney bean extract is rich in protein and phaseolin, also contains an alpha-amylase inhibitor, can effectively inhibit the decomposition of starch, and is a good medicine for losing weight. The kidney bean protein contained in white kidney bean is a natural amylase inhibitor, has better effect than that extracted from wheat and other crops, and is mainly used for treating obesity and diabetes; in addition, the kidney bean protein also has the functions of strengthening spleen and kidney, and promoting the orderly division of leucocytes and erythrocyte coagulants of mammals.
Further, in the present invention, the water-soluble dietary fiber includes, but is not limited to, one or a combination of resistant dextrin and psyllium husk. The water-soluble dietary fiber is a fiber type which can be dissolved in water, can effectively activate beneficial bacteria in the intestinal tract, promotes mass propagation of beneficial bacteria, and creates healthy ecology of the intestinal tract.
<xnotran> , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . </xnotran> After entering the human body, the enzyme powder can be quickly absorbed and utilized by the human body, does not increase the gastrointestinal burden, and has an anti-inflammatory effect on ulcer diseases; and become a necessity for cellular activities, particularly brain cell activities; it can not only enhance body constitution, but also prevent various diseases. The ferment powder has no harm to human body and no accumulation in vivo, so it can be taken for a long time. The invention uses diversified fruit and vegetable types, especially combines fruit and vegetable products in different regions and different seasons, so that the comprehensive fruit and vegetable enzyme powder has richer and more comprehensive nutrition, and simultaneously, the obtained enzyme is also diversified.
Further, in the invention, the preparation method of the comprehensive fruit and vegetable enzyme powder comprises the following steps:
1) Adding water with the same mass into the comprehensive fruits and vegetables to form a fruit and vegetable solution;
2) Adding papain, lipase and alpha-amylase into the fruit and vegetable solution, wherein the addition amounts of the papain, the lipase and the alpha-amylase are respectively 0.05-0.2 percent of the mass of the fruit and vegetable solution, and hydrolyzing for 1-2 days at the temperature of 25-35 ℃ to obtain fruit and vegetable hydrolysate;
3) Saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus bulgaricus are added into the fruit and vegetable hydrolysis solution, so that the viable count of the Saccharomyces cerevisiae in the fruit and vegetable hydrolysis solution is 15.5 multiplied by 10 5 CFU/mL, viable count of Streptococcus thermophilus 6.4X 10 5 CFU/mL, viable count of Lactobacillus bulgaricus 6.1 × 10 5 CFU/mL, fermenting for 4-5 days at 25-35 deg.C to obtain fruit and vegetable fermentation liquid;
4) Carrying out after-fermentation on the fruit and vegetable fermentation liquor for 1-2 days at the temperature of 15-20 ℃ to obtain fruit and vegetable enzyme liquor;
5) Filtering the fruit and vegetable enzyme liquid, removing filter residues, wherein the obtained filtrate is a fruit and vegetable enzyme extracting solution,
6) And adding grain and bean powder with the same mass as the fruit and vegetable enzyme extracting solution into the fruit and vegetable enzyme extracting solution for solidification and adsorption, and performing spray drying to obtain the comprehensive fruit and vegetable enzyme powder.
Further, in the present invention, the pressure for the spray drying is not higher than 20bar.
In the embodiment of the invention, papain, lipase and alpha-amylase are used for hydrolysis to hydrolyze starch into polysaccharide, then saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus bulgaricus are used for fermenting the fruit and vegetable solution, filtration is carried out after fermentation, and spray drying is carried out at low pressure, so that the shearing force to the raw materials is reduced, and the completeness of the raw material particles is favorably maintained. The obtained comprehensive fruit and vegetable enzyme powder product is high in starch hydrolysis rate and high in lactobacillus content, and the particles are mostly large-particle-size particles, so that the problems of blood sugar rise, excessive intake and the like caused by too fast digestion due to fine processing are avoided, and the efficacy of reducing blood sugar and reducing food intake is effectively improved.
Further, in the present invention, the fruit and vegetable powder includes, but is not limited to, one or more of cherry fruit powder, citrus fiber, apple fiber and okra powder. The taste and flavor are integrated, common fruit and vegetable varieties with good color, aroma and taste are selected, and the acceptability of the flavor is increased.
Further, in the present invention, the flour of the grain beans also includes, but is not limited to, one or more of wheat fiber, oat fiber, pea fiber, oat bran flour, and green coffee flour. The cereal bean powder is mainly prepared from various coarse grains rich in fiber, can provide enough satiety as a component of the cereal bean powder, and is easy to obtain materials and controllable in cost.
In another aspect, the present invention also provides a method for preparing the composite light solid beverage of any one of the above embodiments, comprising the steps of:
s1, preparing a first particle layer
Adding the protein powder into water of which the mass is 3-5 times that of the protein powder, heating and stirring, homogenizing, concentrating, and then carrying out spray drying to obtain the first particle layer with small particle size and microspherical shape;
s2, preparing a second particle layer
Adding prebiotics/water-soluble fiber powder into water with the mass of 3-5 times of the prebiotics/water-soluble fiber powder, heating and stirring, homogenizing, concentrating to 1/3-1/2 of the volume, spraying to the surface of the first particle layer, and performing spray drying to obtain a second particle layer with a medium particle size and a microspherical shape;
s3, preparing a third particle layer
Uniformly mixing fruit and vegetable powder and grain bean powder, adding water with the mass of 3-5 times of that of the fruit and vegetable powder, heating and stirring, homogenizing, concentrating to 1/3-1/2 of the volume, spraying to the surface of the second particle layer, and performing spray drying to obtain a large-particle-size microspherical third particle layer;
s4, sterilization
And sterilizing the third particle layer to obtain the composite light-weight solid beverage.
According to the invention, a method for forming a first granular layer, a second granular layer and a third granular layer by different raw materials step by step is adopted, protein powder which is high in nutritive value and easy to oxidize is wrapped on the innermost layer, prebiotics/water-soluble fiber powder which is beneficial to digestion and absorption functions is wrapped on the middle layer, and finally fruit and vegetable powder and grain and bean powder which are rich in starch are wrapped on the outermost layer. By adopting the multi-level structural design, on one hand, the starch substance has good slurry coating effect, can effectively keep the uniformity and integrity of the granules, and prevent the adverse factors which are easy to appear in the storage processes of deliquescence, oxidative deterioration and the like of the internal protein powder, the compound mineral substance, the compound vitamin, the prebiotics/water-soluble fiber powder; on the other hand, from the process of digestion and absorption, after the composite light-food solid beverage disclosed by the invention is eaten, the third particle layer mainly comprising coarse grains, namely the fruit and vegetable powder and the grain bean powder, which is digested and absorbed firstly provides sufficient satiety, then the prebiotics/water-soluble fiber powder in the second particle layer is released to help digestion and absorption and further provide satiety, and finally the protein powder, the composite mineral substances and the composite vitamins in the innermost layer, namely the first particle layer, are the innermost layer, namely the protein powder, the composite mineral substances and the composite vitamins in the protein powder, so that the digestion and absorption rate of the fat particles in the protein powder is slowed down, the accumulation of fat is effectively inhibited, the obesity is reduced, and the requirements of three-high patients on low calorie, low fat and low cholesterol are further met.
Further, in the present invention, in steps S1 to S3, the homogenization is divided into primary homogenization and secondary homogenization, and the pressure for the primary homogenization is higher than the pressure for the secondary homogenization. When in homogenization, the raw material liquid is extruded from the slit of the homogenizing valve under high pressure, and particles in the raw material liquid are micronized under the combined action of shearing force, impact force and cavity effect to form uniform dispersion liquid, so that fat floating and protein precipitation can be effectively prevented, the glossiness of the raw material liquid is increased, and the stability of the raw material liquid is improved. The homogenization effect is influenced by three factors of homogenization pressure, homogenization temperature and homogenization times, particularly the homogenization pressure has great influence on the shearing force of the particles, and the final particle size is directly influenced. In general, the homogenization is carried out under a pressure of 20 to 30MPa, the temperature is controlled to be between 55 and 65 ℃ in the homogenization, and the homogenization is carried out for 1 to 2 times. In the invention, in the step S1, the protein powder, the compound mineral substance and the compound vitamin are used as the first particle layer, the integrity and the nutritional function of the components are considered, a lower-pressure homogenizing method is selected during secondary homogenization, the particle integrity and the larger particle size of the components are kept as far as possible on the basis of uniform mixing, the larger the particle size is, the slower the digestion and absorption is, the digestion and absorption rate of the fat particles in the protein powder is further slowed down, the accumulation of fat is effectively inhibited, the occurrence of obesity is reduced, and the three-highs reduction is facilitated. Similarly, in the steps S2-S3, the secondary homogenization also adopts the same low shearing force for homogenization, so that the particle size of particles is increased, the specific surface area is reduced, the digestion rate in a human body is slowed down, the satiety is enhanced, the food intake is slowed down and reduced, the excessive food intake is effectively prevented, and the efficacy requirements of assisting blood pressure reduction, blood fat reduction and blood sugar reduction are further met.
Further, in the present invention, in steps S1 to S3, the pressure for the spray drying is not higher than 20bar. The principle of the food material is the same as that of low-shearing-force homogenization, the low-pressure spray drying process is favorable for keeping the integrity of particle size and slowing down the digestion rate in a human body, so that the requirements on the effects of assisting in reducing blood pressure, reducing blood fat and reducing blood sugar are further met, the nutrient components of the food material are prevented from being damaged by high-temperature heat treatment and high shearing force, and the original rich nutrient components are effectively kept.
Further, in the present invention, the sterilization manner in step S4 includes uv sterilization.
Has the advantages that: compared with the prior art, the composite light solid beverage and the preparation method thereof provided by the invention have the following advantages:
(1) The composite light-eating solid beverage provided by the invention contains dietary fiber, comprehensive fruit and vegetable enzyme powder and white kidney bean extract, has an auxiliary regulation effect on hyperglycemia and hyperlipidemia, can be used as a daily meal replacement food for people with hypertension, hyperglycemia and hyperlipidemia, and meets the requirements of low calorie, low fat, low cholesterol and low sugar of patients with hypertension, hyperglycemia and hyperlipidemia. The composite light-weight solid beverage powder prepared by the invention is taken with warm water before meals, is convenient to eat, and the white kidney bean extract has the functions of inhibiting the activity of saliva and pancreatic amylase in the gastrointestinal tract, preventing or delaying the hydrolysis and digestion of main carbohydrates in food by a human body, and reducing the decomposition and absorption of starch sugar substances in the food, thereby playing the roles of reducing blood sugar and blood fat, and inhibiting the increase of blood sugar concentration, and being beneficial to the diet therapy of diabetic patients. For obese patients, it can reduce the conversion of sugar to fat, delay intestinal emptying, and increase fat consumption to reduce body weight.
(2) The composite light-weight solid beverage can be taken as multifunctional meal replacement powder, is taken with warm water, is convenient to eat, can meet the fast-paced life style of modern people, is suitable for office workers and patients suffering from hypertension, hyperlipidemia and hyperglycemia to eat at any time, and has the effects of assisting in reducing blood pressure, blood fat and blood sugar.
(3) According to the invention, papain, lipase and alpha-amylase are used for hydrolysis, and then saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus bulgaricus are used for fermentation, so that raw materials are sufficiently hydrolyzed and fermented, a better enzyme preparation effect is obtained, and a low-pressure spray drying treatment process is adopted, so that the nutritional ingredients of food materials are not damaged by high-temperature heat treatment, and the original rich nutritional ingredients are effectively maintained.
(4) According to the invention, through the treatment processes of low-shear secondary homogenization and low-pressure spray drying, the nutritional ingredients of the food materials are prevented from being damaged by high-temperature heat treatment and high shear force, and the original rich nutritional ingredients are effectively maintained.
Detailed Description
The present invention will be further described with reference to the following examples. The present invention will be better understood from the following examples. However, it is readily understood by those skilled in the art that the specific material proportions, process conditions and results thereof described in the examples are merely illustrative of the invention and should not, nor should they limit the invention as detailed in the claims.
Example 1
The formula (the following components in percentage by weight unless otherwise specified):
48 percent of prebiotics/water-soluble fiber powder, 16 percent of fruit and vegetable powder, 16 percent of grain bean powder and 20 percent of albumen powder, wherein,
the prebiotics/water-soluble fiber powder is prepared from the following components (a) and (b) in a weight ratio of 12:1, composition:
(a) Water-soluble dietary fiber and a polysaccharide hydrolyzable to the water-soluble dietary fiber, wherein,
water-soluble dietary fibers include: 50% of resistant dextrin and 50% of plantain seed husk powder;
polysaccharides which can be hydrolyzed to water-soluble dietary fibers include: 70% of L-arabinose and 30% of inulin;
(b) The fruit and vegetable enzyme powder is synthesized,
synthesize fruit vegetables ferment powder and add the cereal bean flour by synthesizing fruit vegetables after fermenting and solidify the absorption and form, synthesize the fruit vegetables in this embodiment and include: 2% of kiwi fruit, 1% of Hami melon, 1% of eggplant, 1% of balsam pear, 1% of white gourd, 2% of carrot, 1% of pumpkin, 1% of potato, 2% of cucumber, 2% of towel gourd, 2% of okra, 2% of broccoli, 1% of sweet potato leaf, 2% of sweet potato, 2% of water spinach, 2% of celery, 1% of parsley, 2% of white bamboo shoot, 1% of corn, 2% of Chinese cabbage, 1% of spinach, 1% of cabbage, 1% of green Jiang vegetable, 2% of black bean, 1% of kidney bean, 2% of Ming bean, 1% of amaranth, 1% of yellow bean sprout, 2% of Korean vegetable, 1% of Chinese yam, 1% of dried ginger, 2% of sweet pepper, 1% of green pepper, 1% of red phoenix-cress 2% of lettuce, 1% of chestnut, 1% of lemon, 1% of pineapple, 2% of grape, 1% of tomato, 2% of green papaya, 1% of plum, 1% of apple, 1% of grapefruit, 1% of orange, 2% of ponkan, 1% of passion fruit, 2% of guava, 1% of red date, 2% of beetroot, 1% of mulberry, 1% of plum, 2% of dragon fruit, 1% of litchi, 1% of longan, 2% of peach, 1% of wax apple, 1% of shiitake mushroom, 1% of needle mushroom, 2% of black fungus, 2% of strawberry, 1% of blueberry, 2% of mango, 2% of honey peach, 1% of raspberry, 2% of green apple, 1% of cranberry, 2% of cherry and 1% of pear.
The preparation method of the comprehensive fruit and vegetable enzyme powder comprises the following steps:
1) Adding water with the same mass into the comprehensive fruits and vegetables to form a fruit and vegetable solution;
2) Adding papain, lipase and alpha-amylase into the fruit and vegetable solution, wherein the addition amounts of the papain, the lipase and the alpha-amylase are respectively 0.1 percent of the mass of the fruit and vegetable solution, and hydrolyzing for 1 day at the temperature of 25 ℃ to obtain fruit and vegetable hydrolysate;
3) Adding Saccharomyces cerevisiae, streptococcus thermophilus, and Lactobacillus bulgaricus into the fruit and vegetable hydrolysate to make the viable count of Saccharomyces cerevisiae in the fruit and vegetable solution 15.5 × 10 5 CFU/mL, viable count of Streptococcus thermophilus 6.4X 10 5 CFU/mL, viable count of Lactobacillus bulgaricus 6.1 × 10 5 CFU/mL inFermenting at 30 deg.C for 4 days to obtain fruit and vegetable fermentation liquid;
3) Carrying out after-fermentation on the fruit and vegetable fermentation liquor at the temperature of 15 ℃ for 2 days to obtain fruit and vegetable enzyme liquor; the fermentation is carried out at low temperature after the fermentation at normal temperature, the fermentation rate is slowed down, the over-fermentation caused over-high acidity is prevented, the stability of the fermentation is maintained, and good taste and flavor are obtained.
4) Filtering the fruit and vegetable ferment liquid, removing filter residues, wherein the obtained filtrate is a fruit and vegetable ferment extracting solution,
5) Adding grain bean powder with the same mass as the fruit and vegetable ferment extracting solution into the fruit and vegetable ferment extracting solution for solidification and adsorption, and then carrying out spray drying to obtain the comprehensive fruit and vegetable ferment powder, wherein the pressure for spray drying is 20bar.
The fruit and vegetable powder comprises: 20% of cherry fruit powder, 25% of citrus fiber, 30% of apple fiber and 25% of okra powder.
The cereal-bean flour comprises: 12% of wheat fiber, 35% of oat fiber, 30% of pea fiber, 15% of oat bran powder and 8% of raw coffee powder.
The protein powder is: 40% of skimmed milk powder, 30% of concentrated milk protein powder and 30% of whey protein powder.
The preparation method comprises the following steps:
s1, preparation of a first particle layer
Adding 5 times of water into the protein powder, heating and stirring for 10min, concentrating to 1/2 volume under the first homogenization pressure of 26MPa and the second homogenization pressure of 20MPa, and spray drying under the pressure of 15bar to obtain a microspherical first particle layer with small particle size;
s2, preparing a second particle layer
Adding prebiotics/water-soluble fiber powder into water of which the mass is 5 times that of the prebiotics/water-soluble fiber powder, heating and stirring for 10min, wherein the primary homogenization pressure is 28MPa, the secondary homogenization pressure is 20MPa, concentrating to 1/2 of the volume, spraying to the surface of the first particle layer, and then performing spray drying at the pressure of 18bar to obtain a medium-particle-diameter microspherical second particle layer;
s3, preparing a third particle layer
Uniformly mixing fruit and vegetable powder and grain and bean powder, adding water with the mass of 5 times of the fruit and vegetable powder, heating and stirring for 10min, wherein the primary homogenizing pressure is 30MPa, the secondary homogenizing pressure is 20MPa, concentrating to 1/2 of the volume, spraying to the surface of a second particle layer, and performing spray drying at the pressure of 20bar to obtain a large-particle-size microspherical third particle layer;
s4, sterilization
And sterilizing the third granular layer to obtain the composite light-weight solid beverage, and analyzing the nutritional ingredients of the product, wherein the results are shown in table 1.
TABLE 1 nutrient composition table (in terms of Baike)
| Item | Each 100g | NRV% |
| (Energy) | 970kJ | 12% |
| Protein | 9g | 15% |
| Fat | 1.0g | 2% |
| Carbohydrate compound | 18.2g | 6% |
| Dietary fiber | 58.8g | 235% |
| Sodium salt | 91mg | 5% |
As can be seen from the table 1, the prebiotics water-soluble dietary fiber, fruits and vegetables, grain beans and proteins are adopted, and through reasonable proportioning, the nutritional meal replacement powder has comprehensive and balanced nutrition, improves the nutritional value of the meal replacement powder and meets the nutritional requirements of different people. Particularly, the white kidney bean extract is used as the main source of the protein powder, fat is not contained, and the content of dietary fiber is greatly improved compared with that of common food. In addition, the particle size of the product is 10-20 μm through a particle size test, and the product has a three-layer particle structure, so that the digestion rate is slowed down in a human body, the satiety is further increased, the food intake is controlled, excessive food intake is avoided, and the obesity and the three highs are reduced.
Example 2
The ingredient table comprises the following components in parts by weight:
42% of prebiotics/water-soluble fiber powder, 14% of fruit and vegetable powder, 20% of grain bean powder and 24% of protein powder, wherein the prebiotics/water-soluble fiber powder is prepared from (a) and (b) components in a weight ratio of 13:1, the rest of the composition is the same as example 1.
Example 3
The ingredient table comprises the following components in parts by weight:
48% of prebiotics/water-soluble fiber powder, 16% of fruit and vegetable powder, 16% of grain bean powder and 20% of protein powder, wherein the prebiotics/water-soluble fiber powder is prepared from the following components in parts by weight (a) and (b) in a ratio of 12:1, the rest of the composition was the same as in example 1.
Example 4
The ingredient table comprises the following components in parts by weight:
52% of prebiotics/water-soluble fiber powder, 18% of fruit and vegetable powder, 15% of grain bean powder and 15% of protein powder, wherein the prebiotics/water-soluble fiber powder is prepared from the following components in parts by weight (a) and (b) of 12:1, the rest of the composition is the same as example 1.
The products obtained in the above examples 2-4, through analysis of nutritional ingredients, obtain results similar to those of the examples, have comprehensive and balanced nutrition, improve the nutritional value of meal replacement powder and meet nutritional requirements of different people, especially have extremely low fat content, and the content of dietary fiber is greatly improved compared with that of common food.
In addition, the particle sizes of the products obtained in the above examples 1 to 4 are all 10 to 20 μm through a particle size test, and the products have a three-layer particle structure, so that the digestion rate is slowed down in a human body, the satiety is further increased, the food intake is controlled, excessive food intake is avoided, and the obesity and the three highs are reduced.
The above description is only of the preferred embodiments of the present invention, and it should be noted that: it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention and these are intended to be within the scope of the invention.
Claims (10)
1. The composite light-weight solid beverage is characterized by comprising the following components in parts by weight: 42-52% of prebiotics/water-soluble fiber powder, 10-18% of fruit and vegetable powder, 10-20% of grain and bean powder and 15-24% of protein powder, wherein,
the prebiotics/water-soluble fiber powder is prepared from the following components (a) and (b) in a weight ratio of (10-13): 1, composition:
(a) Water-soluble dietary fibers and/or polysaccharides that can be hydrolyzed to water-soluble dietary fibers including, but not limited to, one or a combination of L-arabinose, inulin;
(b) Synthesizing fruit and vegetable enzyme powder;
the fruit and vegetable powder is obtained by drying fruits and vegetables;
the grain and bean powder is obtained by drying grain and bean;
the protein powder is soybean protein isolate, whey protein, skimmed milk powder, etc.
2. The composite light-eating solid beverage according to claim 1, characterized in that the water-soluble dietary fiber includes one or a combination of two of but not limited to resistant dextrin and psyllium husk.
3. <xnotran> 1 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . </xnotran>
4. The composite light-weight solid beverage as claimed in claim 1, wherein the preparation method of the comprehensive fruit and vegetable enzyme powder comprises the following steps:
1) Adding water with the same mass into the comprehensive fruits and vegetables to form a fruit and vegetable solution;
2) Adding papain, lipase and alpha-amylase into the fruit and vegetable solution, wherein the addition amounts of the papain, the lipase and the alpha-amylase are respectively 0.05-0.2 percent of the mass of the fruit and vegetable solution, and hydrolyzing for 1-2 days at the temperature of 25-35 ℃ to obtain fruit and vegetable hydrolysate;
3) The fruit and vegetable hydrolysate is added with saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus bulgaricus, so that the viable count of the saccharomyces cerevisiae in the fruit and vegetable hydrolysate is 15.5 multiplied by 10 5 CFU/mL, viable count of Streptococcus thermophilus 6.4X 10 5 CFU/mL, viable count of Lactobacillus bulgaricus 6.1 × 10 5 CFU/mL, fermenting for 4-5 days at 25-35 deg.C to obtain fruit and vegetable fermentation liquid;
4) Carrying out after-fermentation on the fruit and vegetable fermentation liquor for 1-2 days at the temperature of 15-20 ℃ to obtain fruit and vegetable enzyme liquor;
5) Filtering the fruit and vegetable enzyme liquid, removing filter residues, wherein the obtained filtrate is a fruit and vegetable enzyme extracting solution,
6) And adding grain and bean powder with the same mass as the fruit and vegetable enzyme extracting solution into the fruit and vegetable enzyme extracting solution for solidification and adsorption, and performing spray drying to obtain the comprehensive fruit and vegetable enzyme powder.
5. The composite light-eating solid beverage according to claim 1, characterized in that the pressure for said spray-drying is not higher than 20bar.
6. The composite light-eating solid beverage of claim 1, characterized in that the fruit and vegetable powder includes but is not limited to one or more of cherry fruit powder, citrus fiber, apple fiber and okra powder.
7. The composite light-eating solid beverage of claim 1, wherein the flour of the grain beans further comprises one or more of, but is not limited to, wheat fiber, oat fiber, pea fiber, oat bran flour, and raw coffee flour.
8. A method for preparing a composite light-eating solid beverage according to any one of claims 1 to 7, characterized by comprising the following steps:
s1, preparation of a first particle layer
Adding the protein powder into water of which the mass is 3-5 times that of the protein powder, heating and stirring, homogenizing, concentrating, and then carrying out spray drying to obtain the first granular layer in a small-grain-size microspherical shape;
s2, preparing a second particle layer
Adding prebiotics/water-soluble fiber powder into water with the mass of 3-5 times of the prebiotics/water-soluble fiber powder, heating and stirring, homogenizing, concentrating to 1/3-1/2 of the volume, spraying to the surface of the first particle layer, and performing spray drying to obtain a medium-particle-size microspherical second particle layer;
s3, preparation of a third particle layer
Uniformly mixing fruit and vegetable powder and grain bean powder, adding water with the mass of 3-5 times of that of the fruit and vegetable powder, heating and stirring, homogenizing, concentrating to 1/3-1/2 of the volume, spraying to the surface of the second particle layer, and performing spray drying to obtain a large-particle-size microspherical third particle layer;
s4, sterilizing
And sterilizing the third granular layer to obtain the composite light-eating solid beverage.
9. The method according to claim 8, wherein in steps S1 to S3, the homogenization is divided into primary homogenization and secondary homogenization, and a pressure for the primary homogenization is higher than a pressure for the secondary homogenization.
10. The method of claim 8, wherein the pressure used for the spray drying is not higher than 20bar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110967387.8A CN115708555A (en) | 2021-08-23 | 2021-08-23 | Preparation method of composite light solid beverage powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110967387.8A CN115708555A (en) | 2021-08-23 | 2021-08-23 | Preparation method of composite light solid beverage powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115708555A true CN115708555A (en) | 2023-02-24 |
Family
ID=85230379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110967387.8A Pending CN115708555A (en) | 2021-08-23 | 2021-08-23 | Preparation method of composite light solid beverage powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115708555A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054054A (en) * | 2015-07-09 | 2015-11-18 | 华中农业大学 | Preparation method of high-SOD-activity fruit and vegetable enzyme solution and fruit and vegetable enzyme powder |
| CN106954848A (en) * | 2017-03-28 | 2017-07-18 | 陕西理工学院 | A kind of method for preparing ferment powder |
| CN108936236A (en) * | 2018-06-20 | 2018-12-07 | 丹凤县商山丹水食品有限公司 | A kind of nutritional meal replacement powder and its processing method of high dietary-fiber |
| CN108968058A (en) * | 2018-09-17 | 2018-12-11 | 广州乔媛商贸有限公司 | It is a kind of improve enteron aisle probiotics enzyme composition and application |
| CN209563463U (en) * | 2018-09-29 | 2019-11-01 | 中科和素（天津）医药科技有限公司 | A kind of cereal ball |
-
2021
- 2021-08-23 CN CN202110967387.8A patent/CN115708555A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054054A (en) * | 2015-07-09 | 2015-11-18 | 华中农业大学 | Preparation method of high-SOD-activity fruit and vegetable enzyme solution and fruit and vegetable enzyme powder |
| CN106954848A (en) * | 2017-03-28 | 2017-07-18 | 陕西理工学院 | A kind of method for preparing ferment powder |
| CN108936236A (en) * | 2018-06-20 | 2018-12-07 | 丹凤县商山丹水食品有限公司 | A kind of nutritional meal replacement powder and its processing method of high dietary-fiber |
| CN108968058A (en) * | 2018-09-17 | 2018-12-11 | 广州乔媛商贸有限公司 | It is a kind of improve enteron aisle probiotics enzyme composition and application |
| CN209563463U (en) * | 2018-09-29 | 2019-11-01 | 中科和素（天津）医药科技有限公司 | A kind of cereal ball |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108272073A (en) | A kind of weight losing meal-replacing powder and preparation method thereof | |
| CN103271160B (en) | Health preserving whole-cereal milk and preparation method thereof | |
| CN103750495B (en) | Production method of potato solid beverage | |
| CN104432084A (en) | Conditioning powder and preparation method and application thereof | |
| CN104489505A (en) | Coarse cereal noodles and preparation method thereof | |
| CN105054167A (en) | Cereal beverage with flavor of red dates and preparation method of cereal beverage | |
| CN107373251A (en) | Celery zymotic fluid, celery fermented beverage and preparation method thereof | |
| CN106858345A (en) | A kind of processing method of the high-quality wheat seeding meal replacement powder rich in wheat seeding ferment | |
| CN102813120A (en) | Anti-cancer sea cucumber sugar-reducing flour and preparation method thereof | |
| CN108378263A (en) | A kind of nutritious food packet | |
| CN103271158B (en) | Health preserving cereal milk and preparation method thereof | |
| CN101828678B (en) | Highland barley-sesame paste and preparation method thereof | |
| KR101722481B1 (en) | functional cereal containing sweet potato chip, broccoli granule and dietary fiber for constipation improving and manufacturing method thereof | |
| CN113662135A (en) | Making method of low phytic acid potato oat cake rich in dietary fiber | |
| CN108813364A (en) | A kind of formula and preparation method of compound five cereals oatmeal | |
| CN112450431A (en) | Preparation method of freeze-dried konjac meal replacement powder based on enzyme prebiotics | |
| CN115708556A (en) | Preparation method of grain and vegetable nutritional table powder solid beverage | |
| CN103749797B (en) | Preparation method for health-care husked rice and black tea drink | |
| CN105029189A (en) | Coarse millet instant porridge and preparation method thereof | |
| CN108272088A (en) | Special diet for labour packet | |
| CN115708555A (en) | Preparation method of composite light solid beverage powder | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution | |
| CN103766758A (en) | Potato glutinous rice cake and production method therefor | |
| CN113100269A (en) | Easily-absorbed flavored hand-torn bread and production process thereof | |
| CN102783611A (en) | Manufacture process of polished round-grained rice containing rich gypenoside |
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 |