CN116195713A - 一种魔芋三明治及其制作方法 - Google Patents
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- CN116195713A CN116195713A CN202310137385.5A CN202310137385A CN116195713A CN 116195713 A CN116195713 A CN 116195713A CN 202310137385 A CN202310137385 A CN 202310137385A CN 116195713 A CN116195713 A CN 116195713A
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Abstract
本发明公开了一种魔芋三明治及其制作方法,属于食品技术领域。该魔芋三明治,包括蛋糕部分和夹心部分;本发明的三明治可以对高同型半胱氨酸血症和肥胖进行干预,相比于传统的减肥药物和食物来说,更加注重通过促进同型半胱氨酸甲基化成为甲硫氨酸来减少血中同型半胱氨酸含量,以此降低心脑血管疾病如动脉粥样硬化、血栓、脑卒中的风险,作用机制更加明确。本发明秉承“药食同源”的理念,夹心原料中含有丰富的B族维生素、叶酸、胆碱、甜菜碱等成分,使用该夹心制作的三明治,可以作为一种新型减肥食品,营养丰富、功能多样。
Description
技术领域
本发明涉及食品技术领域,特别是涉及一种魔芋三明治及其制作方法。
背景技术
肥胖是一种营养代谢综合失调性疾病和低度全身慢性炎症。肥胖是体内脂肪,尤其是甘油三酯(三酰甘油)积聚过多而导致的一种状态。通常由于食物摄入过多或机体代谢的改变而导致体内脂肪积聚过多,造成体重过度增长,并引起人体病理生理的改变。血同(又名同型半胱氨酸、血同型半胱氨酸、高半胱氨酸。国际上将之称为homocysteine,Hcy,简称H元素),作为一项重要的人体指标,具有重要的临床意义。首先,高同型半胱氨酸血症(Hyperhomocystinemia,HHcy)作为心脑血管疾病的独立危险因素,其对心脑血管疾病的危害仅次于高血压,高于高胆固醇、高血糖和高尿酸。降低血同值,使其在血清中浓度小于6mmol/L,能大幅降低五大杀手疾病的风险。研究显示,无论是高血压还是肥胖均会造成患者同型半胱氨酸水平和异常率的提高,且随着高血压和肥胖等级的升高,同型半胱氨酸水平和异常率亦呈现逐渐升高趋势,不利于患者健康。而肥胖可诱导炎症因子产生,促进HHcy、糖调节紊乱及高血压等疾病的发生。一项心血管疾病流行病学研究表明,BMI(身体质量指数)每增加3kg/m2,高血压患病风险增加50%。
随着经济水平的提高,肥胖症已成为现代社会流行的慢性病,它给人们带来许多不便之处,造成肥胖症的根本原因是患者自身不能控制饮食且不能够运动,为体内的脂肪造就了很好的生存空间,肥胖者的死亡率比正常体重者有明显的增高,且超重和肥胖与多种慢性非传染性疾病(如心血管疾病、2型糖尿病及一部分肿瘤)之间联系紧密。因此,有效的解决肥胖问题,就可以在一定程度上减少相关疾病的产生。
目前,市场上有很多针对肥胖人群的减肥食品,常见的有代餐粉、代餐棒、代餐奶昔以及代餐汤等便于日常食用或饮用的营养均衡产品,其热量一般低于普通饮食,减肥代餐食品除了能够快速、便捷的为人体提供大量的各种营养物质外,还具有高纤维、高蛋白、低脂肪、低热量等特点,因而食用后可以有效的控制食量和热量,达到减肥的目的。但现已上市销售的减肥食品中,大多数为添加食品营养强化剂和膳食纤维的蛋白质类产品,少数产品中添加了水果粉和蔬菜粉,食用后饱腹感不强,很多肥胖和超重人群在坚持一段时间后往往因为难以忍受饥饿而放弃食用。而三明治作为一种方便食品深受人们的喜爱,将其作为主食来减肥,具有实用性,针对想以轻松无痛苦的方式进行减肥的肥胖患者,三明治的良好口感可有效增加减肥动力。
发明内容
本发明的目的是提供一种魔芋三明治及其制作方法,以解决现有技术中存在的问题,本发明进行科学配方,制作得到了一种既能提供全面均衡营养,又能增加饱腹感的三明治,提高了肥胖人群的食用依从性。
为实现上述目的,本发明提供了如下方案:
本发明的技术方案之一:一种魔芋三明治,由蛋糕部分和夹心部分组成;
所述蛋糕部分的原料,选自以下任意一种:
(1)蛋糕部分的原料,包括以下重量份数的原料:全麦粉170~210份、魔芋粉5~10份、甜菜根粉5~10份、菠菜粉30~50份、亚麻籽粉10~20份、赤藓糖醇5~10份、罗汉果甜苷1.5~2.5份、葡萄糖酸锌1~2份、盐0.5~3.5份、菜籽油10~20份、大豆蛋白粉90~110份、发酵粉7~8份;
(2)蛋糕部分,包括以下重量份数的原料:全麦粉180~220份、魔芋粉5~10份、苦荞粉20~25份、甜菜根粉10~15份、亚麻籽粉5~15份、赤藓糖醇5~10份、罗汉果甜苷1.5~2.5份、葡萄糖酸锌1~2份、盐0.5~3.5份、菜籽油10~20份、大豆蛋白粉90~110份、发酵粉7~8份;
(3)蛋糕部分,包括以下重量份数的原料:全麦粉180~220份、魔芋粉5~10份、苦荞粉20~50份、亚麻籽粉5~15份、赤藓糖醇5~10份、罗汉果甜苷1.5~2.5份、盐0.5~1.5份、菜籽油12~15份、大豆蛋白粉90~110份、发酵粉7~8份;
所述夹心,包括以下重量份数的原料:赤藓糖醇0.5~2.5份、酒石酸氢胆碱3~10份、魔芋胶1~5份、维生素B6 0.5~1份、维生素B12 0.3~0.8份、叶酸0.2~0.5份、叶酸1~3份、水;所述水和其他原料的总重量的重量比为8~10:1。
大豆蛋白粉可以增加面包的持水性,改善面包的储存品质,延长面包的货架期,并且可以使面包的口感更加好。
亚麻籽粉可以通过抑制淀粉回生和减少水分损失来延长食品的货架期,其中含有天然健康的食品添加剂亚麻胶,一定程度上可以改善面团的流变学性质,增加食品的持水力,且膳食纤维可以改善食品的内部结构,增加咀嚼感,强化营养。同时亚麻籽粉不仅可以增加食品的营养物质如蛋白质、膳食纤维、木酚素等,而且在高温下会产生坚果的香味,亚麻籽粉含有的活性成分木酚素在焙烤过程中几乎不被破坏,增加了食品特异性的功能物质。
苦荞中除了含有和谷物成分类似的淀粉、膳食纤维、蛋白质、氨基酸和维生素等营养成分以外,还含有不同结构和含量的酚酸、黄酮、荞麦碱和手性肌醇等功能活性成分。经常食用苦荞不仅可以补充其他主食谷物中含量较少的营养物质获得均衡的营养,而且还可以补充这些功能成分,用于预防各种慢性疾病。
罗汉果甜苷代替一部分蔗糖,热量较低且营养丰富,其食用安全,无毒副作用,性能稳定、甜度高,具有降血糖、降血脂作用,还能保肝。
赤藓糖醇代替部分蔗糖,保持良好的口感的同时还可以防潮,延长食品保质期,热量降低的同时还增加了独特的清爽口感。赤藓糖醇生物耐受性好,安全无毒,并且对糖尿病人安全,体内不发酵,不会引起肠胃不适。
本发明的技术方案之二:一种上述魔芋三明治的制作方法,包括以下步骤:
(1)按所述重量份数称取制作蛋糕部分和夹心部分的原料;
(2)将制作蛋糕部分的原料混合均匀后,加入适量水和发酵粉后揉匀、醒发、蒸制,得到蛋糕;
所述蒸制具体为:置于蒸锅中加热35~45min或直接置于电饭煲中用其已有的蛋糕模式加热蒸制;蒸制结束后立即取出,过长时间的保温会使蛋糕口感变硬。
醒发可使得面团中的水分与原料充分混合。
(3)在沸水中加入赤藓糖醇,溶解后降温,加入魔芋胶混合均匀,降温至40~60℃保持10min进行溶解,溶解过程中不断搅拌并加入剩余的制作夹心的原料,搅拌均匀,过滤、冷却,得到夹心;
(4)将蛋糕切成片状,涂抹夹心,得到所述魔芋三明治。
进一步地,所述醒发时间为40~60min(温度在20~25℃)。
进一步地,所述蒸制时间为35~45min。
进一步地,所述降温至50℃。
本发明的使用方法为:
(1)早中晚各食用一块魔芋三明治,作为代替主食、蔬菜、水果、蛋白质的食物,尊崇限能量平衡膳食原则。
(2)限能量平衡膳食(CRD)是一类在限制能量摄入的同时保证基本营养需求的膳食模式,其宏量营养素的供能比例应符合平衡膳食的要求。这个膳食模式有三种类型:①在目标摄入量基础上按照一定比例递减(减少30%~50%);②在目标摄入量基础上每日减少500kcal左右;③每日供能1000~1500kcal。CRD具有减轻体重,降低脂肪含量的作用。
本发明充分契合CRD应用推荐意见,具体意见如下表:
表1
注:CRD,限制能量平衡膳食;n-3PUFA,n-3多不饱和脂肪酸。
表2原料的基本成分(每100g可食部)
原料 | 能量/kcal | 蛋白质/g | 脂肪/g | 碳水化合物/g | 膳食纤维/g |
全麦粉 | 359 | 13.0 | 1.7 | 71.4 | 8.0 |
苦荞粉 | 316 | 9.7 | 2.7 | 66.0 | 5.8 |
甜菜根粉 | 187 | 1.3 | 0.1 | 8.5 | 2.3 |
亚麻籽粉 | 534 | 18.3 | 42.2 | 28.9 | 27.3 |
菜籽油 | 899 | 0 | 99.9 | 0.0 | 0.0 |
魔芋胶 | 186 | 4.6 | 0.1 | 78.8 | 74.4 |
本发明公开了以下技术效果:
(1)本发明同时具备营养价值高和热量低的特点。目前市面上推崇的功能性减肥食品有单一品种如燕麦、荞麦、大豆、乳清、魔芋、山药、甘薯等。效果比较单一,通常是配合一些饮食疗法进行食用,很难控制摄入量,而且效果不好。而本发明是按照一定的重量配比对多种富含维生素的食物和三维胆碱进行调配而成,具有科学依据,作用效果更好,营养价值更高。
(2)本发明的三明治对高同型半胱氨酸血症(HHcy)和肥胖进行干预,相比于传统的减肥药物和食物来说,更加注重通过促进同型半胱氨酸甲基化成为甲硫氨酸来减少血中同型半胱氨酸含量,以此减小心脑血管疾病如动脉粥样硬化,血栓,脑卒中的风险,作用机制更加明确。本发明秉承“药食同源”的理念,夹心原料中含有丰富的B族维生素、叶酸、胆碱、甜菜碱等成分,使用该夹心制作的三明治,可以作为一种新型减肥食品,对HHcy和肥胖进行干预,同时不仅补充了叶酸、甜菜碱等物质,也补充了必需氨基酸、膳食纤维、木脂素、生育酚、低聚果糖等,营养丰富、功能多样。
(3)本发明制作的三明治具有降血脂功能,并且多种原料具有协同作用,胆碱或甜菜碱及B族维生素的复合配方能有效预防HHcy的发生,甜菜碱和胆碱可协同促进同型半胱氨酸的代谢,葡萄糖酸锌和叶酸联用可止泻以及预防腹泻的发生,且维生素B12与叶酸联合二甲双胍治疗2型糖尿病可以维持体内同型半胱氨酸水平,并可以防治2型糖尿病各项相关并发症的发生。
(4)本发明的原料中含有丰富的维生素类营养成分如叶酸、维生素B6、维生素B12、胆碱、甜菜碱等,这些成分中均含有降低Hcy所需的甲基,可直接参与能使体内Hcy降低的蛋氨酸循环,肝毒性、肠道反应极小,长期使用安全性更高。
(5)本法发明制作的三明治可作为长期食用的减肥食品,具有安全性。本发明含有的维生素类营养成分如叶酸、维生素B6、维生素B12、胆碱、甜菜碱等,肝毒性小、肠道反应极小,长期使用安全性更高。
(6)本发明制作的三明治热量低
本发明中的罗汉果甜苷代替部分蔗糖,热量较低且营养丰富,其食用安全,无毒副作用,性能稳定、甜度高,具有降血糖、降血脂作用,还能保肝;赤藓糖醇代替部分蔗糖,保持良好的口感的同时还可以防潮,延长食品保质期,热量降低的同时还增加了独特的清爽口感,赤藓糖醇生物耐受性好,安全无毒,并且对糖尿病人安全,体内不发酵,不会引起肠胃不适;魔芋粉的热量低,脂肪含量低,含糖量低,而膳食纤维含量却很高;菠菜粉本身热量非常的低,且具有清热利湿,平肝健胃的功效,含有丰富的膳食纤维,促进胃肠道的蠕动,增加排便,减少腹内杂质堆积。
(7)本发明制作的三明治营养价值高
本发明使用的苦荞除了含有和谷物成分类似的淀粉、膳食纤维、蛋白质、氨基酸和维生素等营养成分以外,还含有不同结构和含量的酚酸、黄酮、荞麦碱和手性肌醇等功能活性成分,经常食用苦荞不仅可以补充其他主食谷物中含量较少的营养物质获得均衡的营养,而且还可以补充这些功能成分,用于预防各种慢性疾病;亚麻籽粉不仅可以增加食品的营养物质如蛋白质、膳食纤维、木酚素等,而且在高温下会产生坚果的香味。
本发明以苦荞粉及魔芋粉为主要原料,多种谷物搭配能合理调整膳食结构、增加膳食纤维并且口感更好,添加多种原料使得营养更为全面,整体热量较低,能够代替日常用餐,减少热量摄入,有效达到节食减肥的功能;
本发明使用的胆碱、甜菜碱、B族维生素的复合配方能有效预防HHcy的发生。通过对大鼠试验表明,以胆碱、甜菜碱及B族维生素为复合配方的富含甲基的营养素对高同型半胱氨酸血症有一定的预防作用。预防组结果与其模型组相比有显著性差异,胆碱或甜菜碱及B族维生素的复合配方能有效降低预防组的HHcy水平;
本发明的三明治中含有叶酸、维生素B12、维生素B6,使用本发明制作的三明治,可以增加叶酸、维生素B12、维生素B6的摄入量,增加可预防和减少糖尿病的发生,适量增加叶酸、维生素B12和维生素B6的摄入量可以减少和预防糖尿病的发生。
(8)本发明制作的三明治口感佳
本发明使用的大豆蛋白粉,可以增加三明治的持水性,改善三明治的储存品质,延长三明治的货架期,并且可以使三明治的口感更加好。本发明使用的亚麻籽粉可以通过抑制淀粉回生和减少水分损失来延长食品的货架期。亚麻籽粉中含有天然健康的食品添加剂亚麻胶,一定程度上可以改善面团的流变学性质,增加食品的持水力;其中的膳食纤维可以改善食品的内部结构,增加咀嚼感,强化营养;木酚素在焙烤过程中几乎不被破坏,增加了食品特异性的功能物质。本发明使用的赤藓糖醇可以明显改善植物提取物、胶原蛋白、肽类等物质的不良异味,改善口感。
(9)本发明制作的三明治安全性高
本发明含有的维生素类营养成分如叶酸、维生素B6、维生素B12、胆碱、甜菜碱等,以上成分肝毒性小、肠道反应极小,长期使用安全性更高。
(10)通过各种代谢通路影响人体内的脂肪代谢与分布
魔芋可改善高脂饮食诱导的肥胖大鼠的脂质代谢作用,其机制可能是通过AMPK信号转导通路实现的。可使血糖和胰岛素水平显著性降低,TG和TC水平也显著下降,TNF-α显著减少,对骨骼肌IRS胰岛素信号通路蛋白表达有一定的改善。魔芋中的葡甘聚糖可影响苯丙氨酸、酪氨酸和色氨酸代谢,苯丙氨酸代谢,甘油磷脂代谢,戊糖、葡萄糖醛酸转换,酪氨酸代谢,精氨酸和脯氨酸代谢以及半胱氨酸和蛋氨酸代谢8条通路,改善糖尿病大鼠肝脏的胆汁酸、糖类、肉毒碱及脂质等的代谢紊乱。葡甘聚糖可通过降低血清中血脂及游离脂肪酸的含量,增强糖尿病大鼠的抗氧化能力及胰岛素敏感性。其也可改善结肠肠道菌群紊乱。魔芋葡甘聚糖可以通过改善肝脏PI3K/FoxO1信号通路,抑制肝糖异生,有效预防高脂膳食大鼠肝脏胰岛素抵抗的形成,维持空腹血糖的稳定。
苦荞中含有的D-手性肌醇(DCI)可降低糖尿病小鼠口服葡萄糖耐量和胰岛素水平,缓解胰岛素抵抗;降低TC、TG、FFA和LDL-C,提高HDL-C改善脂代谢紊乱;降低IL-6和TNF-α减少炎症反应;降低糖化血红蛋白和瘦素,升高胰高血糖素样肽-1和脂联素,调节胰岛素分泌;抑制谷丙转氨酶和谷草转氨酶活性保护肝脏细胞;抑制小肠α-葡萄糖苷酶活性减少碳水化合物水解。苦荞中的D-手性肌醇(DCI)改善糖代谢、对肝脏的保护作用机制可能与其促进了IR、IRS2、PI3K、AKT、P-AKT和GLUT4蛋白表达、抑制GSK3β蛋白表达,加速胰岛素信号转导,增加葡萄糖消耗有关。
亚麻籽中含有的亚麻籽多糖可以上调肠道组织中Car3等能量代谢相关基因,促进了能量消耗。其中,Cox4i2和Ndufa4l2蛋白表达量的上调与脂联素的上调可能促进了AMPK信号通路改善脂质代谢,包括改善脂肪分解和脂肪酸氧化以及抑制脂肪生成。
罗汉果甜苷具有调节血糖、抗氧化、止咳祛痰、润肠通便、抗菌消炎等作用,其可有效激活磷脂酰肌醇激酶,促进丝/苏氨酸激酶磷酸化,下调磷酸化胰岛素受体底物及糖原合成激酶,调控下游糖原合成酶,促进糖原合成,以加强葡萄糖转运能力,改善胰岛素抵抗。罗汉果甜苷可能通过降低细胞内活性氧自由基含量,降低氧化应激水平,逆转由氧化应激信号转导通路激活的转录因子叉头框蛋白-1(FOXO1)导致的抑制葡萄糖代谢作用,改善胰岛β细胞吸收利用葡萄糖的功能,可能有助于促进胰岛β细胞的葡萄糖刺激后胰岛素分泌反应(GSIS)恢复。
酒石酸氢胆碱富含胆碱,甜菜根粉富含甜菜碱,降低血脂、缓解贫血。此外,甜菜碱、胆碱作为甲基供体,可起到促进同型半胱氨酸代谢的作用,促进脂肪代谢和蛋白质合成、提高瘦肉率,也广泛应用于食品的添加剂。
(11)通过改善肝脏和肠道功能来影响脂质代谢
魔芋主要成分是魔芋葡甘露聚糖(KGM),是一种膳食纤维,可以促进胃肠蠕动增强胃肠功能,增强饱腹感,在人体内几乎不能产生能量。具有通便、减肥作用。
魔芋葡甘聚糖具有改善胰岛β细胞功能,能够降低脂肪组织脂肪细胞增殖、缓解脂肪组织中糖蛋白沉积症状,缓解肝脏非酒精性脂肪肝症状,减轻糖尿病大鼠的肠粘膜病理损伤。魔芋葡甘聚糖还可以改善糖尿病大鼠肝脏的胆汁酸、糖类、肉毒碱及脂质等的代谢紊乱。
魔芋葡甘聚糖可通过调节肠道菌群紊乱,维持正常的肠道屏障功能,降低糖尿病大鼠结肠中氨基酸、脂多糖及胆汁酸相关合成菌群的丰度和有害代谢物的透过率,进而维护宿主的代谢平衡,可维持肠粘膜完整性、降低氨基酸、脂多糖及次级胆汁酸代谢紊乱的相关功能基因的丰度。
魔芋葡甘聚糖可以通过改善肝脏信号通路,抑制肝糖异生,有效预防高脂膳食大鼠肝脏胰岛素抵抗的形成,维持空腹血糖的稳定。
苦荞中含有的D-手性肌醇(DCI)对2型糖尿病小鼠肝组织损伤具有抑制作用,抑制了肝组织中的脂肪变性、纤维化,促进了肝组织中糖原合成。DCI改善糖代谢、对肝脏的保护作用机制可能与其促进了IR、IRS2、PI3K、AKT、P-AKT和GLUT4蛋白表达、抑制GSK3β蛋白表达,加速胰岛素信号转导,增加葡萄糖消耗有关。
亚麻籽可调节1型糖尿病(TIDM)小鼠的糖代谢并改善肝脏炎症,在降糖和抗炎方面均可发挥有益的调节作用。亚麻籽粉对肝脏炎症的改善作用可能与调节肠道菌群有关,可能通过抑制致病菌LPS水平的异常升高,从而调控肝脏中TLR4、MyD88和NF-KB基因和蛋白的表达水平,发挥抗炎功效。亚麻籽粉干预还可不同程度地增加肠道菌群的多样性,升高厚壁菌门和拟杆菌门的相对丰度,降低变形菌门及G-菌的比例,调节T1DM小鼠菌群结构并使其趋向正常小鼠,还可增加有益菌的丰度,降低有害菌的比例,改善肠道健康,进而延缓TIDM的进展。亚麻籽多糖上调了肠道组织中Car3等能量代谢相关基因,促进了能量消耗。
(12)本发明制作的魔芋三明治适用于肥胖伴高血同、高血脂、高血压、糖尿病、胰岛素抵抗、肠道便秘、代谢综合征人群食用,是一种“药食同源”的新型功能性食品。以魔芋粉、甜菜根粉、亚麻籽粉、罗汉果甜苷、酒石酸氢胆碱、赤藓糖醇、葡萄糖酸锌、大豆蛋白粉等为主要原料精制而成,将富含蛋白质、膳食纤维、B族维生素、胆碱/甜菜碱等成分的合适食品材料结合起来制作夹心,再使用魔芋蛋糕等制作面皮的方法,制作一种三明治类的新型减肥食品,其中甜菜根粉、酒石酸氢胆碱可以通过对甜菜碱、胆碱、叶酸、维生素B的补充,增加对血清中同型半胱氨酸的代谢,魔芋粉可以减低能量摄入、加快肠道蠕动,亚麻籽粉可以提高体内抗氧化水平,赤藓糖醇热值低,调节肠道菌群。且甜菜碱与胆碱等具有协同作用,共同促进同型半胱氨酸的代谢,甜菜碱和叶酸在缓解高脂饮食引起的体重增加方面具有复合作用优势,高效降低同型半胱氨酸水平,从而实现减肥的技术效果。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1为本发明实施例1制作的夹心的照片;
图2为本发明实施例1制作的三明治的照片;
图3为本发明实施例2制作的夹心的照片。
具体实施方式
现详细说明本发明的多种示例性实施方式,该详细说明不应认为是对本发明的限制,而应理解为是对本发明的某些方面、特性和实施方案的更详细的描述。
应理解本发明中所述的术语仅仅是为描述特别的实施方式,并非用于限制本发明。另外,对于本发明中的数值范围,应理解为还具体公开了该范围的上限和下限之间的每个中间值。在任何陈述值或陈述范围内的中间值以及任何其他陈述值或在所述范围内的中间值之间的每个较小的范围也包括在本发明内。这些较小范围的上限和下限可独立地包括或排除在范围内。
除非另有说明,否则本文使用的所有技术和科学术语具有本发明所述领域的常规技术人员通常理解的相同含义。虽然本发明仅描述了优选的方法和材料,但是在本发明的实施或测试中也可以使用与本文所述相似或等同的任何方法和材料。本说明书中提到的所有文献通过引用并入,用以公开和描述与所述文献相关的方法和材料。在与任何并入的文献冲突时,以本说明书的内容为准。
在不背离本发明的范围或精神的情况下,可对本发明说明书的具体实施方式做多种改进和变化,这对本领域技术人员而言是显而易见的。由本发明的说明书得到的其他实施方式对技术人员而言是显而易见的。本申请说明书和实施例仅是示例性的。
关于本文中所使用的“包含”、“包括”、“具有”、“含有”等等,均为开放性的用语,即意指包含但不限于。
实施例1
一种魔芋三明治的制作方法:
(1)制作魔芋三明治的原料
所述蛋糕部分,由以下原料组成:全麦粉205g、魔芋粉5g、苦荞粉25g、甜菜根粉12.5g、亚麻籽粉10g、赤藓糖醇7.5g、罗汉果甜苷2g、葡萄糖酸锌1.2g、盐2g、菜籽油15g、大豆蛋白粉100g、发酵粉8g、水440g;
所述夹心部分,由以下原料组成:赤藓糖醇1.5g、酒石酸氢胆碱6g、魔芋胶2.5g、维生素B6 0.7g、维生素B12 0.5g、叶酸3g、水110g。
(2)魔芋三明治的制作
A.和面
将全麦粉、魔芋粉、大豆蛋白粉、苦荞粉、甜菜根粉、亚麻籽粉、赤藓糖醇、罗汉果甜苷、葡萄糖酸锌、盐依次加入一干燥容器中,然后加入发酵粉混合均匀,缓慢加水进行混合搅拌,待面团混合成为絮状后进行揉面,期间不断加水揉面直至面团光滑且无干粉、不粘手,再加入15g菜籽油揉匀。
B.醒面
将放有揉好的面团的容器拿保鲜膜封口,并将其置于温暖(约35℃)干燥的地方,醒发40min,得到醒发好的面团。
C.蛋糕蒸制
将醒发好的面团置于蒸锅中蒸制40min,得到蛋糕。
D.制作三明治夹心
将110g水煮沸后加入赤藓糖醇,并不停搅拌使其溶解,待水温降至50℃时,先加入魔芋胶,混合均匀后再依次加入酒石酸氢胆碱、维生素B6粉、维生素B12粉和叶酸粉,搅拌均匀,过滤并冷却后呈半固态凝胶状,得到三明治夹心。
E.魔芋三明治
蛋糕重约1000g,呈紫红色;将蛋糕切成八块,一块125g(含蛋白质约15g),取一块面包片均匀涂抹上5g夹心,盖上一块面包片,再均匀涂抹上5g夹心,盖上一块面包片,得到魔芋三明治。
实施例2
一种魔芋三明治的制作方法:
(1)制作魔芋三明治的原料
所述蛋糕部分,由以下原料组成:全麦粉205g、魔芋粉7.5g、苦荞粉25g、亚麻籽粉10g、赤藓糖醇7.5g、罗汉果甜苷2g、盐1g、菜籽油13.5g、大豆蛋白粉100g、发酵粉8g、水440g;
所述夹心部分,由以下原料组成:赤藓糖醇1.5g、酒石酸氢胆碱4g、魔芋胶2g、维生素B6 0.7g、维生素B12 0.5g、叶酸3g、水110g。
(2)魔芋三明治的制作
A.和面
将全麦粉、魔芋粉、大豆蛋白粉、苦荞粉、亚麻籽粉、赤藓糖醇、罗汉果甜苷、盐依次加入一干燥容器中,然后加入发酵粉混合均匀,缓慢加水进行混合搅拌,待面团混合成为絮状后进行揉面,期间不断加水揉面直至面团光滑且无干粉、不粘手,再加入13.5g菜籽油揉匀。
B.醒面
将放有揉好的面团的容器拿保鲜膜封口,并将其置于温暖(约35℃)干燥的地方,醒发40min,得到醒发好的面团。
C.蛋糕蒸制
将醒发好的面团置于蒸锅中蒸制40min,得到蛋糕。
D.制作三明治夹心
将110g水煮沸后加入赤藓糖醇,并不停搅拌使其溶解,待水温降至70℃以下时,先加入魔芋胶,混合均匀后再依次加入酒石酸氢胆碱、葡萄糖酸锌、维生素B6粉、维生素B12粉和叶酸粉,搅拌均匀,过滤并冷却后呈半固态凝胶状,得到三明治夹心。
E.魔芋三明治
蛋糕重约1000g,呈紫红色;将蛋糕切成八块,一块125g(含蛋白质约15g),取一块面包片均匀涂抹上5g夹心,盖上一块面包片,再均匀涂抹上5g夹心,盖上一块面包片,得到魔芋三明治。
对比例1
同实施例1,区别仅在于,将魔芋粉替换成等重量的全麦粉。
对比例2
同实施例1,区别仅在于,将维生素B6和维生素B12替换成等重量的叶酸。
对比例3
同实施例1,区别仅在于,将叶酸换成等重量的维生素B6。
效果例1
(1)研究对象和排除标准
2020年7月1日至8月30日,选取18例患者作为研究对象,其中男7例(38.89%),女11例(61.11%)平均年龄30.1岁。根据Hcy水平分为正常组(<15mmol/L)和HHcy(≥15mmol/L)组。
排除标准:近期服用过降脂药物、叶酸、B族维生素等影响Hcy结果的人群;严重心脑血管、肾脏疾病者、甲状腺疾病、恶性肿瘤疾病者及信息、检测结果不全的人群。
(2)治疗方法
18例患者于清晨空腹采集不加抗凝剂的静脉血5mL 1管,用于空腹血糖(astingplasma glucose,FPG)、三酰甘油(TRIGLyceride,TG)、总胆固醇(total cholesterol,TC)、高密度脂蛋白胆固醇(tigh densty lipid-cholesterol,HDL-C)、低密度脂蛋白胆固醇(owdensity laud-cholesterol,LDl-C)、同型半胱氨酸(homocysteine,Hcy)生化项目检测,应用仪器分别为贝克曼AU5821全自动生化分析仪、安图PLAS-2000全自动化学发光仪;Hcy检测采用循环酶法。采血及实验室项目检测严格执行标准化操作规程。所有入组人员测量血压、身高、体重,计算体质指数(body mass index,BMI)BMI=体重/身高2,并进行颈动脉彩超检查。
在患者原有饮食习惯的基础上,为其餐前添加一个魔芋三明治(食用三个月,早中晚各食用一块魔芋三明治,作为代替主食、蔬菜、水果、蛋白质的食物),在提升患者饱腹感的同时,既能减少其正餐的最大摄入量,也能保留患者原有的饮食习惯,以最大限度地满足实验的单一变量性,从而达到以饮食进行营养干预肥胖伴高同型半胱氨酸血症的目的。
测定18例患者的身体指标变化,结果见表2~4。
统计学处理:用SPSS 26.0软件,正态分布的连续性数据用均值:两组间比较用t检验,以P<0.001为差异有统计学意义。
表3腰围臀围变化分析结果
表4体重变化分析结果
表5同型半胱氨酸研究结果分析
通过三个月的干预试验,收集参与者臀围腰围、体重、同型半胱氨酸数据进行t检验分析,参与者臀围腰围、体重、同型半胱氨酸水平显著下降(P<0.001),差异有统计学意义,本发明的魔芋三明治具有减肥并且降低同型半胱氨酸水平的作用。
表6生化项目
以上所述的实施例仅是对本发明的优选方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (5)
1.一种魔芋三明治,其特征在于,包括蛋糕部分和夹心部分;
所述蛋糕部分的原料,选自以下任意一种:
(1)蛋糕部分的原料,包括以下重量份数的原料:全麦粉170~210份、魔芋粉5~10份、甜菜根粉5~10份、菠菜粉30~50份、亚麻籽粉10~20份、赤藓糖醇5~10份、罗汉果甜苷1.5~2.5份、葡萄糖酸锌1~2份、盐0.5~3.5份、菜籽油10~20份、大豆蛋白粉90~110份、发酵粉7~8份;
(2)蛋糕部分,包括以下重量份数的原料:全麦粉180~220份、魔芋粉5~10份、苦荞粉20~25份、甜菜根粉10~15份、亚麻籽粉5~15份、赤藓糖醇5~10份、罗汉果甜苷1.5~2.5份、葡萄糖酸锌1~2份、盐0.5~3.5份、菜籽油10~20份、大豆蛋白粉90~110份、发酵粉7~8份;
(3)蛋糕部分,包括以下重量份数的原料:全麦粉180~220份、魔芋粉5~10份、苦荞粉20~25份、亚麻籽粉5~15份、赤藓糖醇5~10份、罗汉果甜苷1.5~2.5份、盐0.5~1.5份、菜籽油12~15份、大豆蛋白粉90~110份、发酵粉7~8份;
所述夹心,包括以下重量份数的原料:赤藓糖醇0.5~2.5份、酒石酸氢胆碱3~10份、魔芋胶1~5份、维生素B6 0.5~1份、维生素B12 0.3~0.8份、叶酸1~3份、水;所述水和其他原料的总重量的重量比为8~10:1。
2.一种权利要求1所述的魔芋三明治的制作方法,其特征在于,包括以下步骤:
(1)按所述重量份数称取制作蛋糕部分和夹心部分的原料;
(2)将制作蛋糕部分的原料混合均匀后,加入发酵粉和水,揉匀、醒发、蒸制,得到蛋糕;
(3)在沸水中加入赤藓糖醇,溶解后降温,加入魔芋胶混合均匀,降温至40~60℃保持10min进行溶解,溶解过程中不断搅拌并加入剩余的制作夹心的原料,搅拌均匀,过滤、冷却,得到夹心;
(4)将蛋糕切成片状,涂抹夹心,得到所述魔芋三明治。
3.根据权利要求2所述的魔芋三明治的制作方法,其特征在于,步骤(2)中,所述醒发时间为40~60min。
4.根据权利要求2所述的魔芋三明治的制作方法,其特征在于,步骤(2)中,所述蒸制时间为35~45min。
5.根据权利要求2所述的魔芋三明治的制作方法,其特征在于,步骤(3)中,所述降温至50℃。
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