CN117397802A - 一种高营养密度的慕斯产品及其制备方法 - Google Patents
一种高营养密度的慕斯产品及其制备方法 Download PDFInfo
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- CN117397802A CN117397802A CN202310116067.0A CN202310116067A CN117397802A CN 117397802 A CN117397802 A CN 117397802A CN 202310116067 A CN202310116067 A CN 202310116067A CN 117397802 A CN117397802 A CN 117397802A
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Abstract
本发明属于食品加工领域,涉及功能性食品加工技术,适用于咀嚼困难、吞咽障碍人群,具体是指一种高营养密度的慕斯产品及其制备方法。解决老年人营养不良的防控管理和改善老年人营养不良的患病现状问题。由以下成分组成:虾仁、浓鸡汤、番茄丁、番茄酱、乳清蛋白粉、葵花籽油、菌菇鲜复合调味料、低聚果糖(FOS)、赤藓糖醇、中链甘油三酯(MCT)。本发明的配方创新点是配方配伍了日常食用的虾仁、番茄等高营养密度的食物原料,同时又兼顾食用者的需求,制成细泥状半固态的食物质构,以达到既满足充分补充营养,又便于服用者摄入、消化的目的。本发明的食物性状创新点是通过加入含黄原胶等的复配剂改变食物性状,制成一种细泥状的半固态食物。
Description
技术领域:
本发明属于食品加工领域,涉及功能性食品加工技术,尤其适用于咀嚼困难、吞咽障碍人群,具体是指一种高营养密度的慕斯产品及其制备方法。
背景技术:
在我国,老年人口数量庞大,2015年我国60岁及以上人口达到2.22亿,占总人口的16.15%,2022年已达总人口2.67亿,预计到2035年左右,老年人口规模将突破4亿,在总人口中的占比将超过30%,进入重度老龄化阶段。
老年人群总体营养不良及营养风险的患病率均相对较高,全国范围内近半数老年人营养状况欠佳。大型队列研究结果显示,10%以上的社区老年人存在营养不良;14.67%的老年住院患者发生营养不良,35.04%存在营养不良风险。研究显示,58%的营养风险患者在住院期间未得到任何形式的营养支持,其中老年患者占据重要部分。因此,加强对老年人营养不良的防控管理和改善老年人营养不良的患病现状是当前亟待解决的问题。
营养摄入减少、高消耗状态及营养素生物利用度下降是老年人营养不良的核心发病机制。多种危险因素通过以上3种机制增加老年患者发生营养不良风险。慢性炎症、活动增加、震颤、机体代谢率上升等高消耗状态使老年患者对营养素的需求增加;腹泻、恶心、呕吐、消化吸收障碍等使老年人群对营养素的利用度下降;咀嚼困难、吞咽障碍、食物缺乏、准备/制作食物困难等导致老年患者营养摄入减少,是导致营养不良的主要常见原因。
咀嚼功能下降在老年人中十分常见。牙齿状态是影响咀嚼能力的主要因素,相当一部分的老年人都有不同程度的牙齿损失。另外一个严重影响老年人咀嚼却常被忽略的因素是老年人唾液分泌能力的减弱。唾液是食物口腔加工中的必需成分,它不仅是食品风味传递释放的必要中间媒介,更重要的是可以润滑食品颗粒形成食团,促进吞咽过程的顺利进行,唾液分泌能力随着年龄的增长而明显降低。不良的咀嚼功能会限制食物的选择,减少饮食的乐趣和能力,最终导致营养不良,因此咀嚼困难是老年人普遍存在的营养摄入障碍原因之一。
其次,衰老也是老年人发生吞咽障碍的重要因素,老年人生理功能的减弱引起与吞咽相关的神经、肌肉及解剖结构异常,导致咀嚼和吞咽能力的下降,出现吞咽功能恶化。吞咽障碍除了表现出明显的进食困难以外,同时伴有误吸、肺炎和营养不良等并发症。以及由此导致的患者心理与社会交往障碍,这些均会增加患者的病死率,使疾病预后不良,无法达到临床预期。
充足、合理膳食是维持老年人身心健康的基础。目前吞咽障碍人群主要的进食方式是采用导管引流喂食,这种方式在一定程度上增加了护理难度和成本,也使该人群的生活质量大大降低。吞咽障碍专用食品可显著提高吞咽障碍者进食的安全性和有效性,是促进机体恢复的重要手段之一,被国内外各大指南推荐。下表为吞咽功能与不同分级食物的选择。
表1液体食物分级标准
引自:中国吞咽障碍膳食营养管理专家共识组.吞咽障碍膳食营养管理中国专家共识(2019版).中华物理医学与康复杂志,2019,41(12):881-888.
表2固体食物分级标准
引自:中国吞咽障碍膳食营养管理专家共识组.吞咽障碍膳食营养管理中国专家共识(2019版).中华物理医学与康复杂志,2019,41(12):881-888.
慕斯食品按照吞咽食品分级属于细泥型产品,不需要咀嚼能力,适用于具有运送食物能力,可以经口进食的患者,适用人群更广,对于吞咽障碍患者的安全性更高。同时,慕斯产品更能呈现食物本身的原味,增加吞咽障碍患者进食的体验感和愉悦感。但传统的慕斯食品主要以蛋糕或酸奶为主,慕斯技术局限于甜品范围。如专利CN 114982908 A公开了一种慕斯甜点及其制作工艺,慕斯由以下原料构成,牛奶、吉利丁、甜味料、炼乳、口味原料、复配稳定剂、水。其主要原料为牛奶,营养素单一,营养能量缺乏,只适合作为零食休闲补充,如果作为吞咽障碍人群的营养辅食和营养补充,是远远不够的。
因此,本专利通过设计食品配方,以“优质蛋白质来源”虾肉为主,通过补充高能量高蛋白即高营养密度的食物摄入,达到增进健康的益处,以预防和改善老年人常见的营养不良;同时针对咀嚼和吞咽障碍,通过改变食品质构便于吞咽、减少呛咳分险。研发一款特制的健康安全、营养好吃的,适用于老年人和营养不良人群的食品。
发明内容:
本发明的目的在于提供一种高营养密度的慕斯产品,以解决上述背景技术中提出的问题。
本发明的配方创新点是配方配伍了日常食用的虾仁、番茄等高营养密度的食物原料,同时又兼顾食用者的需求,制成细泥状半固态的食物质构,以达到既满足充分补充营养,又便于服用者摄入、消化的目的。
本发明的食物性状创新点是通过加入含黄原胶等的复配剂改变食物性状,制成一种细泥状的半固态食物。半固态食物更符合生理,可触发正常的胃部运动,进食不会使胃内压显著升高,防止食靡过早排入小肠,利于胃内充分消化。半固态食物产生容受性舒张,触发胃蠕动,而液态食物无法产生容受性舒张,不能触发胃蠕动。液态食物粘度较小,会发生早期排出,导致腹泻,幽门收缩时,液态食物会产生向贲门和幽门侧的双向流动,胃食管反流分险增加。而半固态的食物因为有粘性,会顺着胃壁往下蠕动,可以有效避免呛咳、吸入性肺炎的发生。
本发明是通过以下技术方案实现的:
1.一种高营养密度的慕斯产品,其特征在于,由以下成分组成:虾仁、浓鸡汤、番茄丁、番茄酱、乳清蛋白粉、葵花籽油、菌菇鲜复合调味料、低聚果糖(FOS)、赤藓糖醇、中链甘油三酯(MCT)。
2.如权利要求1所述药食同源的纯素营养慕斯产品,其特征在于,按照质量分数计,20%-40%虾仁、20%-30%浓鸡汤、15%-30%番茄丁、5%-10%蕃茄酱、5%-10%乳清蛋白粉、5%-10%葵花籽油、1%-5%菌菇鲜复合调味料、1%-5%低聚果糖(FOS)、1%-2%赤藓糖醇、1%-5%中链甘油三酯(MCT)。
3.如权利要求2所述药食同源的纯素营养慕斯产品,其特征在于,按照质量分数计,由30%虾仁、28.4%浓鸡汤、20%番茄丁、6%蕃茄酱、5%乳清蛋白粉、4%葵花籽油、2.5%菌菇鲜复合调味料、2%低聚果糖(FOS)、1.5%赤藓糖醇、0.6%中链甘油三酯(MCT)。
4.如权利要求1-3所述一种高营养密度的慕斯产品的制备方法,其特征在于,包括如下步骤:
步骤一:烤箱按设定温度烘烤虾壳15-20min,时间由上色情况而,至表面金黄色。所有食材放入蒸汽锅内搅拌熬煮60min,过滤出锅。
步骤二:番茄丁过胶体磨处理成细腻状态。虾仁过3mm孔径绞肉机,绞成虾泥,蒸箱蒸制10分钟后备用,蒸制后加热水补重到300kg。将复配增稠剂、赤蓟糖醇和食用盐按照比例混合均匀,平均分成五份,加浓鸡汤,使用均质器搅打8分钟至完全均匀。
步骤三:锅中下入葵花籽油,点火加热,升温至120℃,下入番茄音,炒制3-5分钟,炒出红油,再加入过均质器的番茄丁浆、虾肉泥,搅拌均匀,再加入打好的胶体溶液混合均匀。开启搅拌,依次加入低聚果糖、MCT、和乳清蛋白粉,搅拌均匀,至充分搅匀无结块,用剩余鸡汤冲洗管壁残余粉料,升温至85℃,保温5min。
步骤四:燃气锅中物料转移至周转桶,使用胶体磨最细孔径,搅打后,进入灌装机灌装。或将调煮罐中物料转移至均质罐中,开始循环均质15-20分钟后,导出物料进入包装机包装。
本发明的有益效果为:
虾肉具有高蛋白质、低脂肪的特点。虾肉中含有16%-23%的蛋白质,同时必需氨基酸齐全,是极佳的优质蛋白来源。《老年人营养不良防控干预中国专家共识(2022)》推荐老年人的蛋白质每日摄入量至少为1g/kg,可根据患者功能状态、体力消耗、合并疾病及耐受性适当增加,对于合并急慢性疾病、肌少症的老年患者每日摄入量建议增加至1.2-1.5g/kg严重营养不良、合并重症疾病可增加至2g·kg-1·d,同时注重优质蛋白的摄入,摄入量占总蛋白量的50%以上。虾肉富含多不饱和脂肪酸,如EPA和DHA。虾肉中富含维生素和矿物质,每100g虾肉能提供约60-80mg的钙,200mg左右的钾、200mg的磷以及180IU的维生素A。
低聚果糖是一种非还原性糖,它是由1~3个果糖基通过β糖苷键与蔗糖中的果糖基结合生成的功能性低聚糖,不被人体消化系统吸收,服用后不会在体内分解成葡萄糖等小分子单糖,完整的到达结肠,被结肠的微生物充分代谢,产生短链脂肪酸(乙酸、丙酸、丁酸),增加消化道激素的分泌,改善胰岛素的敏感性,从而达到降低血糖的目的,对糖尿病人友好。同时,低聚果糖作为一种水溶性膳食纤维,可以吸附脂类和肠道中的胆汁酸,通过与胆汁酸盐结合而促进其从粪便排出,间接减少了胆固醇与脂肪的吸收,改善脂质代谢,降低胆固醇;在大肠发酵产生有机酸,降低肠道pH值,形成酸性环境,使管腔内容物酸化,增加钙溶解度,从而促进钙在体内的吸收;增加肠道蠕动能力,润肠通便,改善便秘。
大豆分离蛋白是一种蛋白质含量较高的功能性食品添加剂或食品原料,蛋白质含量90%以上,必须氨基酸含量丰富,是植物性的完全蛋白;具有乳化性、凝胶性等功能特性改善食品的品质,提高产品质量。
谷朊粉是以小麦或小麦粉为原料,分离后获得的小麦蛋白产品,蛋白质含量在70%以上,含有人体所必需的8种氨基酸。
MCT是含有8个~12个碳原子的饱和脂肪酸,这种中链脂肪酸在体内极易消化吸收,血液中代谢速度快,产能高效,产生的能量高于葡萄糖产生的能量2倍。因此,MCT可以提高人体饱腹感,在人体内能促进新陈代谢,改善糖、脂、胆固醇代谢,能够减轻老人营养补充的负担。同时,MCT具有抗氧化性、高溶解性、低粘度、低凝固点等特性可作为食品中的稳定剂、乳化剂和润滑剂,改善食品外观和口感。
本产品为慕斯性状,通过食物质构改变,使产品具有均质、光滑、易聚集的特点,无需咀嚼,可以轻易被舌头碾碎,形成的食团不易在口咽部残留,大大降低了咀嚼和进食难度;易吞咽,不易误吸,减轻了吞咽引起的呛咳风险。同时慕斯根据《吞咽障碍膳食营养管理中国专家共识》吞咽障碍食品分级,本产品属于4级细泥型吞咽障碍食品,满足吞咽障碍人群安全食用。同时本产品采用慕斯工艺,能极大程度的还原食物本味,增进食欲。
本产品每100g能提供100kcal的能量,作为高营养密度产品能很好的作为吞咽障碍人群日常的补充,降低该人群营养不良风险。
具体实施方式:
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合具体实施例,对本发明作进一步详细说明。应当理解,此处所描述的具体实施例仅仅用于解释本发明,并不用于限定本发明。
实施例1,高营养密度的慕斯产品,其特征在于,按照质量分数计,由30%虾仁、29%浓鸡汤、20%番茄丁、6%蕃茄酱、5%乳清蛋白粉、4%葵花籽油、2.5%菌菇鲜复合调味料、2%低聚果糖(FOS)、1.5%赤藓糖醇、0.6%中链甘油三酯(MCT)。
一种高营养密度的慕斯产品的制备方法,其特征在于,包括如下步骤:
步骤一:烤箱按设定温度烘烤虾壳15-20min,时间由上色情况而,至表面金黄色。所有食材放入蒸汽锅内搅拌熬煮60min,过滤出锅。
步骤二:番茄丁过胶体磨处理成细腻状态。虾仁过3mm孔径绞肉机,绞成虾泥,蒸箱蒸制10分钟后备用,蒸制后加热水补重到300kg。将复配增稠剂、赤蓟糖醇和食用盐按照比例混合均匀,平均分成五份,加浓鸡汤,使用均质器搅打8分钟至完全均匀。
步骤三:锅中下入葵花籽油,点火加热,升温至120℃,下入番茄音,炒制3-5分钟,炒出红油,再加入过均质器的番茄丁浆、虾肉泥,搅拌均匀,再加入打好的胶体溶液混合均匀。开启搅拌,依次加入低聚果糖、MCT、和乳清蛋白粉,搅拌均匀,至充分搅匀无结块,用剩余鸡汤冲洗管壁残余粉料,升温至85℃,保温5min。
步骤四:燃气锅中物料转移至周转桶,使用胶体磨最细孔径,搅打后,进入灌装机灌装。或将调煮罐中物料转移至均质罐中,开始循环均质15-20分钟后,导出物料进入包装机包装。。
实施例2
制备实施例2的高营养密度的慕斯产品
其制备方法包括制备基础配料组合物的过程和慕斯性状的制作过程。
药食同源的纯素营养慕斯产品,按照质量分数计,由25%虾仁、35%浓鸡汤、20%番茄丁、6%蕃茄酱、5%乳清蛋白粉、4%葵花籽油、2.5%菌菇鲜复合调味料、2%低聚果糖(FOS)、1.5%赤藓糖醇、0.6%中链甘油三酯(MCT)。
步骤操作过程同实施例1,具体不再赘述。
实施例3
制备实施例3的高营养密度的慕斯产品
其制备方法包括制备基础配料组合物的过程和慕斯性状的制作过程。
药食同源的纯素营养慕斯产品,按照质量分数计,由40%虾仁、20%浓鸡汤、20%番茄丁、6%蕃茄酱、5%乳清蛋白粉、4%葵花籽油、2.5%菌菇鲜复合调味料、2%低聚果糖(FOS)、1.5%赤藓糖醇、0.6%中链甘油三酯(MCT)。
步骤操作过程同实施例1,具体不再赘述。
效果数据
招募社区养老院10名健康老人,在日常饮食的基础上每日补充高营养密度慕斯,连续1个月,比较补充前后营养状况,具体指标包括试验前后体重(kg)、白蛋白(g/L)、三头肌皮褶厚度(mm)。
表3.干预前后营养状况比较
如表3所示,该高营养密度慕斯产品作为日常饮食补充,能有效改善老年人的营养状况。
应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施方式中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
上文所列出的一系列的详细说明仅仅是针对本发明的可行性实施方式的具体说明,它们并非用以限制本发明的保护范围,凡未脱离本发明技艺精神所作的等效实施方式或变更均应包含在本发明的保护范围之内。
Claims (4)
1.一种高营养密度的慕斯产品,其特征在于,由以下成分组成:虾仁、浓鸡汤、番茄丁、番茄酱、乳清蛋白粉、葵花籽油、菌菇鲜复合调味料、低聚果糖(FOS)、赤藓糖醇、中链甘油三酯(MCT)。
2.如权利要求1所述药食同源的纯素营养慕斯产品,其特征在于,按照质量分数计,20%-40%虾仁、20%-30%浓鸡汤、15%-30%番茄丁、5%-10%蕃茄酱、5%-10%乳清蛋白粉、5%-10%葵花籽油、1%-5%菌菇鲜复合调味料、1%-5%低聚果糖(FOS)、1%-2%赤藓糖醇、1%-5%中链甘油三酯(MCT)。
3.如权利要求2所述药食同源的纯素营养慕斯产品,其特征在于,按照质量分数计,由30%虾仁、28.4%浓鸡汤、20%番茄丁、6%蕃茄酱、5%乳清蛋白粉、4%葵花籽油、2.5%菌菇鲜复合调味料、2%低聚果糖(FOS)、1.5%赤藓糖醇、0.6%中链甘油三酯(MCT)。
4.如权利要求1-3所述一种高营养密度的慕斯产品的制备方法,其特征在于,包括如下步骤:
步骤一:烤箱按设定温度烘烤虾壳15-20min,时间由上色情况而,至表面金黄色。所有食材放入蒸汽锅内搅拌熬煮60min,过滤出锅。
步骤二:番茄丁过胶体磨处理成细腻状态。虾仁过3mm孔径绞肉机,绞成虾泥,蒸箱蒸制10分钟后备用,蒸制后加热水补重到300kg。将复配增稠剂、赤蓟糖醇和食用盐按照比例混合均匀,平均分成五份,加浓鸡汤,使用均质器搅打8分钟至完全均匀。
步骤三:锅中下入葵花籽油,点火加热,升温至120℃,下入番茄音,炒制3-5分钟,炒出红油,再加入过均质器的番茄丁浆、虾肉泥,搅拌均匀,再加入打好的胶体溶液混合均匀。开启搅拌,依次加入低聚果糖、MCT、和乳清蛋白粉,搅拌均匀,至充分搅匀无结块,用剩余鸡汤冲洗管壁残余粉料,升温至85℃,保温5min。
步骤四:燃气锅中物料转移至周转桶,使用胶体磨最细孔径,搅打后,进入灌装机灌装。或将调煮罐中物料转移至均质罐中,开始循环均质15-20分钟后,导出物料进入包装机包装。
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