WO2019169883A1 - Weight loss meal replacement bar using bananas as main ingrediaent and preparation method therefor - Google Patents

Weight loss meal replacement bar using bananas as main ingrediaent and preparation method therefor Download PDF

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Publication number
WO2019169883A1
WO2019169883A1 PCT/CN2018/113241 CN2018113241W WO2019169883A1 WO 2019169883 A1 WO2019169883 A1 WO 2019169883A1 CN 2018113241 W CN2018113241 W CN 2018113241W WO 2019169883 A1 WO2019169883 A1 WO 2019169883A1
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Prior art keywords
powder
weight loss
dried
meal replacement
bar
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PCT/CN2018/113241
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French (fr)
Chinese (zh)
Inventor
王娟
蔡鑫泽
余青紫
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华南理工大学
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Publication of WO2019169883A1 publication Critical patent/WO2019169883A1/en

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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • 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

Definitions

  • the invention belongs to the field of weight loss meal replacement bars, and particularly relates to a weight loss meal replacement bar with green banana as a main raw material and a preparation method thereof.
  • weight loss meal replacement bar has a wide coverage and can meet the consumption needs of people of all ages, which opens the market to some extent.
  • Banana is an important tropical fruit.
  • the starch is mainly accumulated during the fruit development. Generally, the total starch content of the fruit when the green banana is harvested reaches 70%-80%, most of which is resistant starch.
  • Resistant starch can not be digested and absorbed in the small intestine and provides glucose. It can directly enter the large intestine and be fermented by physiological bacteria to produce a variety of short-chain fatty acids and gases. The short-chain fatty acids in the metabolites can stimulate the growth of beneficial bacteria.
  • banana-resistant starch is easy to produce a feeling of fullness after eating, and its own heat is extremely low, and can not be digested and absorbed, which can reduce the intake of heat, while banana-resistant starch can increase the excretion of lipids, thereby achieving unnecessary Deliberate dieting weight loss effect.
  • the object of the present invention is to overcome the above-mentioned deficiencies of the prior art and to meet the market demand, and to provide a slimming meal replacement bar using green banana as a main raw material and a preparation method thereof.
  • the slimming meal replacement bar provided by the invention uses the green banana powder as the main functional component, and supplements the banana powder, the barley powder, the yam powder, the oatmeal, etc. to improve the dietary fiber content and the trace elements and amino acids in the meal replacement bar, and
  • the addition of oligosaccharides such as xylitol and oligo-isomaltose reduces the caloric intake of the human body without changing the sensory quality of the product.
  • the present invention selects matcha powder, coconut powder, durian powder and the like as taste improving substances, and does not contain flavor, and can provide more taste choices for the public to meet the needs of more consumers.
  • a weight loss meal replacement bar using banana as a main raw material includes the following components according to the mass percentage:
  • the taste improving substance is any one of matcha powder, coconut powder and durian powder.
  • the content of the matcha powder in the weight loss meal replacement bar is 3.0%-5.0%; the content of the coconut powder in the weight loss meal replacement bar is 8.0%-10.0%; the content of the durian powder in the weight loss meal replacement bar It is 3.0%-6.0%.
  • the taste improving substance is coconut powder.
  • the nut or dried fruit is one or more of cashew nuts, almonds, walnuts, macadamia nuts, raisins, dried mangoes, dried cranberries and dried cilantro.
  • the selected nuts are natural in color, full of nourishment and no odor; the selected fruit is bright, dry and has no abnormalities.
  • the nut or dried fruit is mixed with a mixture of almonds and cranberries at a mass ratio of 1 to 2:1, or cashew nuts, walnuts, macadamia nuts at a mass ratio of 1:1:1, or dried mangoes.
  • the raisins and dried raisins are mixed at a mass ratio of 1:1:1, or walnuts, raisins, and dried stalks are mixed at a mass ratio of 1:1:1.
  • the nuts or dried fruits are mixed with a mixture of battan and cranberry in a mass ratio of 1 to 2:1.
  • the weight loss meal replacement bar is composed of the following raw materials of mass ratio:
  • the weight loss meal replacement bar is composed of the following quality ratio raw materials:
  • the preparation method of the weight loss meal replacement bar using banana as the main raw material as described above comprises the following steps:
  • Treatment of nuts or dried fruits Chopping selected nuts or dried fruits, chopping them to a diameter of less than 0.5 cm, and thoroughly mixing the chopped nuts or dried fruit mixture for use;
  • Preparation of syrup According to the formula amount, weigh oligo-isomaltose, xylitol, edible salt, honey, soy lecithin, olive oil, and then add to the sandwich pot and heat to 100-120 ° C for boiling, then cool to 65 -85 ° C, get syrup, stand by;
  • Preparation of mixed dry powder sequentially weigh green banana powder, cooked banana powder, puffed hazelnut powder, puffed oat flour, yam powder, pectin, baking soda, taste improving substance, and then mix it into a dry powder mixer to obtain a mixed dry powder. ,stand-by;
  • step (3) setting die the dough obtained in step (2) is rolled by a roller press and pressed into a corresponding mold to form a green body;
  • the green body obtained in the step (3) is baked in an oven, and the baking temperature is set to 85-90 ° C, and the baking time is 23-30 min;
  • the cooking time of the step (1) is 10-16 min; the mixing time of the mixing of the mixed dry powder is 9-15 min.
  • the mixing time in the step (2) is 3-6 min.
  • the present invention has the following advantages:
  • the green banana powder is rich in resistant starch, the banana powder contains a large amount of dietary fiber, and the selected fructose, xylitol and oligo-isomalt are functional.
  • Sexual polysaccharides, selected raw materials not only provide the necessary nutrients for the human body, regulate body functions, improve intestinal microbes, increase satiety, but also reduce the energy intake of the human body.
  • the addition of other ingredients makes this product taste delicious.
  • This method of weight loss is both gentle and significant, and it also meets the needs of white-collar workers who are not scheduled for the next three meals.
  • the market prospect is broad.
  • the main source of raw materials is bananas, which helps to solve the current problem of insufficient processing and waste in the banana market.
  • the product In the process of making the green body, the product is not mixed with water to make the raw materials into a powder group. Compared with the general energy bar, the water content of the product is greatly reduced, and the growth of microorganisms is inhibited to some extent. The shelf life of the product is greatly extended, avoiding the artificial addition of preservatives, making the product more natural and healthy.
  • the embodiments of the present invention are based on the "Food Safety National Standards for Food Additives" (GB 2760), “National Standards for Food Safety, Limits of Contaminants in Foods” (GB 2762), and “Food Safety National Standards for Diseases in Foods” (GB) 29921), “Physical Standards for Food Hygiene Inspection Methods” (GB/T-5009) and “Food Hygiene Microbiological Testing Standards” (GB-4789) and other standards and product identification standards and indicators requirements and specifications for testing methods, lead Testing of cadmium, tin, aluminum, copper, benzoic acid, dehydroacetic acid, sorbic acid and its potassium salts, microorganisms and sensory items.
  • Raw material ratio green banana powder 17.5g, cooked banana powder 6.0g, puffed hazelnut powder 4.0g, puffed oat flour 2.0g, yam powder 2.0g, coconut powder 4.05, soy lecithin 1.0g, Badanmu 4.0g , cranberry dry 2.8g, honey 1.5g, oligo isomalt 1.25g, xylitol 1.0g, pectin 0.2g, olive oil 2.0g, edible salt 0.3g, baking soda 0.4g;
  • the nut or dried fruit mixture obtained in the step (1) is poured into a mixed dry powder machine containing the mixed dry powder of the step (3), and thoroughly stirred, and the syrup prepared in the step (2) is added thereto. Mixing, the time is 3 min, at this time the powder mass looks uniform in color and can be kneaded into pieces.
  • the powder obtained in the step (4) is rolled by a roller press and pressed into a corresponding mold to form a green compact.
  • the green body obtained in the step (3) is baked in an oven.
  • the baking temperature was set to 85 ° C and the baking time was 30 min.
  • the test results of the obtained diet bar are as follows:
  • the obese rat model was first established, that is, 50 healthy rats with similar body types and similar ages were divided into In the two groups (normal group and obese group), the normal group was fed with basal feed, and the obese group was fed with high fat diet. Breeding environment: temperature 22 ° C; relative humidity: 55%; daily light for 12 h. During the modeling period, all rats were free to ingest food and water. When the weight of the obese group exceeded 20% of the normal group weight, the model was considered successful.
  • the obese rats were randomly divided into two groups, the experimental group and the obese control group.
  • the experimental group was free to ingest high-fat diet daily, and the daily intake of the product prepared according to Example 1 was 5g/(kg ⁇ BW ⁇ d); the obese control group was free to feed high-fat diet daily to the same volume of normal saline. All the mice in the group were weighed once a week for eight weeks. The body weight was expressed as X ⁇ S, and P ⁇ 0.05 was used as the significance test level. Animal: SD rat. Table 2 shows the changes in body weight of rats.
  • the test group fed the meal replacement bar prepared in Example 1 showed significant difference from the 4th week, and the weight of the experimental group was significantly lower than that of the obese control.
  • the weight loss meal replacement bar with green banana as the main raw material of the invention has obvious weight growth control and weight loss function.
  • Raw material ratio green banana powder 18.5g, cooked banana powder 6.5g, puffed hazelnut powder 2.75g, puffed oat flour 2.0g, yam powder 2.0g, coconut powder 5.0g, soy lecithin 1.0g, Badan wood 3.2 g, cranberry dry 1.8g, honey 2.0g, oligo isomalt 1.25g, xylitol 1.0g, pectin 0.3g, olive oil 2.0g, edible salt 0.2g, baking soda 0.5g;
  • the nut or dried fruit mixture obtained in the step (1) is poured into a mixed dry powder machine containing the mixed dry powder of the step (3), and thoroughly stirred, and the syrup prepared in the step (2) is added thereto. Mixing, the time is 5 min, at this time the powder mass looks uniform in color and can be kneaded into pieces.
  • Styling stamp The powder obtained in the step (4) is rolled by a roller press and pressed into a corresponding mold to form a green compact.
  • the green body obtained in the step (3) is baked in an oven.
  • the baking temperature was set to 90 ° C and the baking time was 23 min.
  • the test group fed the meal replacement bar prepared in Example 2 showed significant difference from the 4th week, and the weight of the treated group was significantly lower than that of the obese control.
  • the weight loss meal replacement bar with green banana as the main raw material of the invention has obvious weight growth control and weight loss function.
  • Raw material ratio green banana powder 18.5g, cooked banana powder 6.0g, puffed coix seed 3.0g, puffed oat flour 2.0g, yam powder 2.5g, coconut powder 4.0g, soy lecithin 1.0g, Badan wood 3.25g , cranberry dry 2.8g, honey 1.5g, oligo-isomaltose 1.0g, xylitol 1.0g, pectin 0.3g, olive oil 2.5g, edible salt 0.15g, baking soda 0.5g;
  • the nut or dried fruit mixture obtained in the step (1) is poured into a mixed dry powder machine containing the mixed dry powder of the step (3), and thoroughly stirred, and the syrup prepared in the step (2) is added thereto.
  • Mixing, the time is 6min, at this time the powder mass looks uniform in color and can be kneaded into pieces.
  • Styling stamp The powder obtained in the step (4) is rolled by a roller press and pressed into a corresponding mold to form a green compact.
  • the green body obtained in the step (3) is baked in an oven.
  • the baking temperature was set to 85 ° C and the baking time was 27 min.
  • the test results of the obtained diet bar are as follows:
  • the test group fed the meal replacement bar prepared in Example 3 showed significant difference from the third week, and the weight of the treated group was significantly lower than that of the rats in the treatment group.
  • the weight loss meal replacement bar with green banana as the main raw material of the present invention has obvious weight growth control and weight loss function.
  • Raw material ratio green banana powder 20g, cooked banana powder 7.5g, puffed hazelnut powder 1.5g, puffed oat flour 2.5g, yam powder 1.25g, coconut powder 4.25g, soy lecithin 1.5g, Badan wood 3.0g , cranberry dry 2.0g, honey 1.5g, oligo isomalt 0.75g, xylitol 0.75g, pectin 0.3g, olive oil 2.5g, edible salt 0.2g, baking soda 0.5g;
  • the nut or dried fruit mixture obtained in the step (1) is poured into the mixed dry powder machine for thorough stirring, and the syrup prepared in the step (2) is added thereto for mixing for 4 minutes, at this time, the powder mass is mixed.
  • the naked eye looks uniform in color and can be kneaded into pieces.
  • Styling stamp The powder obtained in the step (4) is rolled by a roller press and pressed into a corresponding mold to form a green compact.
  • the green body obtained in the step (3) is baked in an oven.
  • the baking temperature was set to 85 ° C and the baking time was 25 min.
  • the test results of the obtained diet bar are as follows:
  • the test group fed the meal replacement bar prepared in Example 4 showed significant difference from the 4th week, and the weight of the treated group was significantly lower than that of the rats in the treated group.
  • the sensory evaluation of the weight loss meal replacement bar is mainly based on the appearance, texture, taste, color, smell and taste of the product.
  • the score is 100 points.
  • the shape, structure, taste, color and fragrance occupy 15 points, 20 points, 25 points and 10 respectively. Points, 10, 20 points.
  • the raw materials of the meal replacement bar are designed, and the products are produced according to the process points, and then the engineers with evaluation qualifications and different consumers (20 in total) are subjected to sensory evaluation of the products, and the sensory evaluation form is obtained. As shown in Table 9.
  • Example 1 Example 2
  • Example 3 Example 4 Score 82 91 85 83
  • the banana meal replacement bar prepared under the experimental conditions has uniform color, firm taste, no graininess, fresh fragrance, no stickiness, and a certain degree of chewyness.

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Abstract

A weight loss meal replacement bar using bananas as the main ingredient and a preparation method therefor, the food ingredients used in the weight loss meal replacement bar mainly comprising: banana powder, coix seed powder, oat flour and Chinese yam powder. The described product combines prebiotics such as resistant starch, soluble dietary fiber, oligosaccharides and good physiological functions, and weight may be lost by means of healthy modes such as regulating intestinal microbial metabolic activities and enhancing lipid metabolism.

Description

一种以香蕉为主要原料的减肥代餐棒及其制备方法Weight loss meal replacement bar using banana as main raw material and preparation method thereof 技术领域Technical field
本发明属于减肥代餐棒领域，具体涉及一种以青香蕉为主要原料的减肥代餐棒及其制备方法。The invention belongs to the field of weight loss meal replacement bars, and particularly relates to a weight loss meal replacement bar with green banana as a main raw material and a preparation method thereof.
背景技术Background technique
进入21世纪，人们的生活水平有了大幅度的提高，然而，高水平的生活也为某些疾病的发展提供了有利条件，这其中，就有我们耳熟能详的肥胖病。伴随肥胖带来的糖尿病、高血压、冠心病及癌症每年都会无情地困扰着许多人的生活，甚至危及生命。因此，为了有效预遏制和预防肥胖病的发生，许多减肥产品开始出现在民众的视野之中。而其中，减肥代餐棒近几年逐渐受到追捧。这类减肥产品在减少一餐能量摄入的同时，又强化了一些减肥患者缺乏的必需氨基酸、维生素、矿物质等营养物质，使这一餐的能量不高却达到营养要求。而且，减肥代餐棒覆盖面广，能够满足各个年龄段人士的消费需求，这在某种程度上为它打开了市场。In the 21st century, people's living standards have been greatly improved. However, high-level life has also provided favorable conditions for the development of certain diseases. Among them, there are obesity diseases that we are familiar with. Diabetes, high blood pressure, coronary heart disease and cancer associated with obesity are ruthlessly plaguing many people's lives and even life-threatening every year. Therefore, in order to effectively pre-empt and prevent the occurrence of obesity, many weight loss products began to appear in the public's field of vision. Among them, the weight loss meal replacement bar has been gradually sought after in recent years. This type of weight loss products, while reducing the energy intake of a meal, also strengthens some essential amino acids, vitamins, minerals and other nutrients that are lacking in weight loss patients, so that the energy of this meal is not high but meets the nutritional requirements. Moreover, the weight loss meal replacement bar has a wide coverage and can meet the consumption needs of people of all ages, which opens the market to some extent.
香蕉是重要的热带水果，其果实发育过程中以淀粉积累为主，通常青香蕉采收时果实中总淀粉含量达到70％-80％，其中大部分为抗性淀粉。抗性淀粉不能在小肠消化吸收和提供葡萄糖，可直接进入大肠被生理性细菌发酵，产生多种短链脂肪酸和气体，代谢产物中的短链脂肪酸可刺激有益菌群生长。此外，香蕉抗性淀粉食用后易产生饱胀感，其本身所含的热量极低，且不能被消化吸收，可减少热量的摄取，同时香蕉抗性淀粉可以增加脂质的排泄，从而达到不必刻意节食的减肥效果。Banana is an important tropical fruit. The starch is mainly accumulated during the fruit development. Generally, the total starch content of the fruit when the green banana is harvested reaches 70%-80%, most of which is resistant starch. Resistant starch can not be digested and absorbed in the small intestine and provides glucose. It can directly enter the large intestine and be fermented by physiological bacteria to produce a variety of short-chain fatty acids and gases. The short-chain fatty acids in the metabolites can stimulate the growth of beneficial bacteria. In addition, banana-resistant starch is easy to produce a feeling of fullness after eating, and its own heat is extremely low, and can not be digested and absorbed, which can reduce the intake of heat, while banana-resistant starch can increase the excretion of lipids, thereby achieving unnecessary Deliberate dieting weight loss effect.
然而，现今国内对香蕉的应用程度却远远不够，产品加工形式单一，深加工产品不多，这在一定程度上造成了每年由于香蕉滞销带来的损失。因此，如果能将香蕉独特的生理作用与其深加工形式结合起来，将在一定程度上增加经济效益与社会效益。However, the current domestic application of bananas is far from enough. The product processing form is single, and there are not many deep-processing products. This has caused the loss caused by the slow sales of bananas to some extent. Therefore, if the unique physiological effects of bananas can be combined with their deep processing forms, economic and social benefits will be increased to some extent.
而目前，在现有技术中，还未存在以香蕉为原料制成减肥棒的报道。因此，本发明具有独创性。At present, in the prior art, there is no report that bananas are used as raw materials for slimming sticks. Therefore, the present invention is original.
发明内容Summary of the invention
本发明的目的在于克服上述现有技术的不足以及满足市场需求，提供一种以青香蕉为主要原料的减肥代餐棒及其制备方法。本发明提供的减肥代餐棒以青香蕉粉为主要功能成分，同时辅加香蕉粉、薏仁粉、山药粉、燕麦等加以提高代餐棒中的膳食纤维含量和补充微量元素及氨基酸等，又添加木糖醇、低聚异麦芽糖等低聚糖减少人体热量的摄入而不改变产品的感官品质。此外，本发明选用抹茶粉、椰子粉、榴莲粉等作为口味改良物质，不含香精，能为民众提供更多的口味选择，满足更多消费者的需求。The object of the present invention is to overcome the above-mentioned deficiencies of the prior art and to meet the market demand, and to provide a slimming meal replacement bar using green banana as a main raw material and a preparation method thereof. The slimming meal replacement bar provided by the invention uses the green banana powder as the main functional component, and supplements the banana powder, the barley powder, the yam powder, the oatmeal, etc. to improve the dietary fiber content and the trace elements and amino acids in the meal replacement bar, and The addition of oligosaccharides such as xylitol and oligo-isomaltose reduces the caloric intake of the human body without changing the sensory quality of the product. In addition, the present invention selects matcha powder, coconut powder, durian powder and the like as taste improving substances, and does not contain flavor, and can provide more taste choices for the public to meet the needs of more consumers.
本发明的目的通过以下技术方案实现。The object of the present invention is achieved by the following technical solutions.
一种以香蕉为主要原料的减肥代餐棒，按质量百分比，该减肥代餐棒包括如下成分：A weight loss meal replacement bar using banana as a main raw material, the mass loss meal replacement bar includes the following components according to the mass percentage:
Figure PCTCN2018113241-appb-000001
Figure PCTCN2018113241-appb-000001
优选的，所述口味改良物质为抹茶粉、椰子粉和榴莲粉中的任意一种。Preferably, the taste improving substance is any one of matcha powder, coconut powder and durian powder.
进一步优选的，所述抹茶粉在减肥代餐棒中的含量为3.0％-5.0％；椰子粉在减肥代餐棒中的含量为8.0％-10.0％；榴莲粉在减肥代餐棒中的含量为3.0％-6.0％。Further preferably, the content of the matcha powder in the weight loss meal replacement bar is 3.0%-5.0%; the content of the coconut powder in the weight loss meal replacement bar is 8.0%-10.0%; the content of the durian powder in the weight loss meal replacement bar It is 3.0%-6.0%.
最优选的，所述口味改良物质为椰子粉。Most preferably, the taste improving substance is coconut powder.
优选的，所述坚果或干果采用腰果、巴旦木、核桃、夏威夷果、葡萄干、芒果干、蔓越莓干和枸杞干中的一种或多种搭配。所选坚果颜色自然，仁儿饱满，无异味；所选果脯鲜亮、干燥，无异常。Preferably, the nut or dried fruit is one or more of cashew nuts, almonds, walnuts, macadamia nuts, raisins, dried mangoes, dried cranberries and dried cilantro. The selected nuts are natural in color, full of nourishment and no odor; the selected fruit is bright, dry and has no abnormalities.
进一步优选的，所述坚果或干果采用巴旦木、蔓越莓干以质量比为1～2:1混合，或腰果、核桃、夏威夷果以质量比为1:1:1混合，或芒果干、葡萄干、枸杞干以质量比为1:1:1混合，或核桃、葡萄干、枸杞干以质量比为1:1:1混合。Further preferably, the nut or dried fruit is mixed with a mixture of almonds and cranberries at a mass ratio of 1 to 2:1, or cashew nuts, walnuts, macadamia nuts at a mass ratio of 1:1:1, or dried mangoes. The raisins and dried raisins are mixed at a mass ratio of 1:1:1, or walnuts, raisins, and dried stalks are mixed at a mass ratio of 1:1:1.
最优选的，所述坚果或干果为巴旦木、蔓越莓干以质量比为1～2:1混合。Most preferably, the nuts or dried fruits are mixed with a mixture of battan and cranberry in a mass ratio of 1 to 2:1.
进一步优选的，所述减肥代餐棒由如下质量配比的原料组成：Further preferably, the weight loss meal replacement bar is composed of the following raw materials of mass ratio:
Figure PCTCN2018113241-appb-000002
Figure PCTCN2018113241-appb-000002
Figure PCTCN2018113241-appb-000003
Figure PCTCN2018113241-appb-000003
更优选地，所述减肥代餐棒由如下质量配比的原料组成：More preferably, the weight loss meal replacement bar is composed of the following quality ratio raw materials:
Figure PCTCN2018113241-appb-000004
Figure PCTCN2018113241-appb-000004
以上所述的一种以香蕉为主要原料的减肥代餐棒的制备方法，包括如下步骤：The preparation method of the weight loss meal replacement bar using banana as the main raw material as described above comprises the following steps:
(1)原料预处理(1) Raw material pretreatment
坚果或干果的处理：将所选的坚果或干果进行切碎，切碎完其直径小于0.5cm，再将切碎后的坚果或干果混合物充分混合，待用；Treatment of nuts or dried fruits: Chopping selected nuts or dried fruits, chopping them to a diameter of less than 0.5 cm, and thoroughly mixing the chopped nuts or dried fruit mixture for use;
糖浆的调制：按配方量，依次称取低聚异麦芽糖、木糖醇、食用盐、蜂蜜、大豆卵磷脂、橄榄油，再加入夹层锅中加热至100-120℃熬煮，之后冷却至65-85℃，得糖浆，待用；Preparation of syrup: According to the formula amount, weigh oligo-isomaltose, xylitol, edible salt, honey, soy lecithin, olive oil, and then add to the sandwich pot and heat to 100-120 ° C for boiling, then cool to 65 -85 ° C, get syrup, stand by;
混合干粉的调制：依次称取青香蕉粉、熟香蕉粉、膨化薏仁粉、膨化燕麦粉、山药粉、果胶、小苏打、口味改良物质，再投入干粉混料机中混合，从而得到混合干粉，待用；Preparation of mixed dry powder: sequentially weigh green banana powder, cooked banana powder, puffed hazelnut powder, puffed oat flour, yam powder, pectin, baking soda, taste improving substance, and then mix it into a dry powder mixer to obtain a mixed dry powder. ,stand-by;
(2)混合：将步骤(1)中所得到的坚果或干果混合物倒入装有步骤(1)所述混合干粉 的混合干粉机中进行充分搅拌，再加入步骤(1)所述糖浆混合，得面坯；此时粉料团肉眼看上去颜色均匀，且可揉捏成块；(2) mixing: pouring the nut or dried fruit mixture obtained in the step (1) into a mixed dry powder machine containing the mixed dry powder of the step (1), stirring well, and then adding the syrup mixed in the step (1), The dough is obtained; at this time, the powder group looks uniform in color and can be kneaded into a block;
(3)定型压模：将步骤(2)所得的面坯经辊压机辊压后至于相应模具压制成型，即成生坯；(3) setting die: the dough obtained in step (2) is rolled by a roller press and pressed into a corresponding mold to form a green body;
(4)烘焙：将步骤(3)所得的生坯放入烤箱中烘焙，设置烘焙温度为85-90℃，烘焙时间为23-30min；(4) baking: the green body obtained in the step (3) is baked in an oven, and the baking temperature is set to 85-90 ° C, and the baking time is 23-30 min;
(5)冷却装袋。(5) Cooling the bag.
优选的，步骤(1)所述熬煮的时间为10-16min；所述混合干粉的调制中混合的时间为9-15min。Preferably, the cooking time of the step (1) is 10-16 min; the mixing time of the mixing of the mixed dry powder is 9-15 min.
优选的，步骤(2)所述混合的时间为3-6min。Preferably, the mixing time in the step (2) is 3-6 min.
与现有技术相比，本发明具有如下优点：Compared with the prior art, the present invention has the following advantages:
(1)理念的先进性：传统的减肥手段大多采用节食、吃减肥药以及疯狂的运动等方式，而近几年又开始盛行了抽脂、吸脂等方式，这些方式的共同点在于对人体的机能或多或少造成损坏，存在严重的后遗症。所以，近年来膳食减肥逐渐引领潮流。而本发明基于此理念，运用膳食疗法，制备减肥代餐棒，符合健康减肥的需求。且所得产品可以随身携带，方便食用。(1) Advancement of the concept: Most of the traditional methods of weight loss use diet, diet pills and crazy sports. In recent years, liposuction, liposuction, etc. have become popular. The commonality of these methods lies in the human body. The function is more or less damaged, and there are serious sequelae. Therefore, in recent years, dietary weight loss has gradually led the trend. The present invention is based on this concept, using dietary therapy to prepare a diet bar, which meets the needs of healthy weight loss. And the resulting product can be carried with you and is convenient to eat.
(2)配方的适应性：本发明所选的原料中，青香蕉粉富含抗性淀粉，香蕉粉含有大量的膳食纤维，而所选的果糖、木糖醇以及低聚异麦芽糖都是功能性多糖，所选的原料不仅能为人体提供必要的营养，调节身体机能，改善肠道微生物，增加饱腹感，而且又能减少人体所摄入的能量。其他成分的加入使得本产品口感美味，这种减肥方式既柔和又具有显著效果，也符合当下三餐不定时的白领们的需求，市场前景广阔。此外，原料的主要来源是香蕉，有助于解决目前香蕉市场上加工不足，存在浪费的现象。(2) Adaptability of the formula: Among the raw materials selected in the present invention, the green banana powder is rich in resistant starch, the banana powder contains a large amount of dietary fiber, and the selected fructose, xylitol and oligo-isomalt are functional. Sexual polysaccharides, selected raw materials not only provide the necessary nutrients for the human body, regulate body functions, improve intestinal microbes, increase satiety, but also reduce the energy intake of the human body. The addition of other ingredients makes this product taste delicious. This method of weight loss is both gentle and significant, and it also meets the needs of white-collar workers who are not scheduled for the next three meals. The market prospect is broad. In addition, the main source of raw materials is bananas, which helps to solve the current problem of insufficient processing and waste in the banana market.
(3)在制作生坯过程中，本产品没有通过加入水来使各原料混合成粉团，这与一般能量棒相比，产品的含水量大大降低，一定程度上抑制了微生物的生长，使得产品的保质期大大延长，避免了防腐剂的人为添加，使得本产品更加天然健康。(3) In the process of making the green body, the product is not mixed with water to make the raw materials into a powder group. Compared with the general energy bar, the water content of the product is greatly reduced, and the growth of microorganisms is inhibited to some extent. The shelf life of the product is greatly extended, avoiding the artificial addition of preservatives, making the product more natural and healthy.
具体实施方式Detailed ways
本发明实施例依据《食品安全国家标准食品添加剂使用标准》(GB 2760)、《食品安全国家标准食品中污染物限量》(GB 2762)、《食品安全国家标准食品中致病菌限量》(GB 29921)、《食品卫生检验方法理化标准》(GB/T-5009)和《食品卫生微生物学检验标准》(GB-4789)等标准及产品明示标准和指标的要求与规范的检测方法，进行铅、镉、锡、铝、铜、苯甲酸、脱氢乙酸、山梨酸及其钾盐、微生物以及感官项目的检验。The embodiments of the present invention are based on the "Food Safety National Standards for Food Additives" (GB 2760), "National Standards for Food Safety, Limits of Contaminants in Foods" (GB 2762), and "Food Safety National Standards for Diseases in Foods" (GB) 29921), "Physical Standards for Food Hygiene Inspection Methods" (GB/T-5009) and "Food Hygiene Microbiological Testing Standards" (GB-4789) and other standards and product identification standards and indicators requirements and specifications for testing methods, lead Testing of cadmium, tin, aluminum, copper, benzoic acid, dehydroacetic acid, sorbic acid and its potassium salts, microorganisms and sensory items.
下面结合实施例对本发明做进一步说明，但本发明的实施和保护不限于以下实施例。The invention will be further illustrated by the following examples, but the practice and protection of the invention are not limited to the following examples.
实施例1Example 1
1.原料配比：青香蕉粉17.5g，熟香蕉粉6.0g，膨化薏仁粉4.0g，膨化燕麦粉2.0g，山 药粉2.0g，椰子粉4.05，大豆卵磷脂1.0g，巴旦木4.0g，蔓越莓干2.8g，蜂蜜1.5g，低聚异麦芽糖1.25g，木糖醇1.0g，果胶0.2g，橄榄油2.0g，食用盐0.3g，小苏打0.4g；1. Raw material ratio: green banana powder 17.5g, cooked banana powder 6.0g, puffed hazelnut powder 4.0g, puffed oat flour 2.0g, yam powder 2.0g, coconut powder 4.05, soy lecithin 1.0g, Badanmu 4.0g , cranberry dry 2.8g, honey 1.5g, oligo isomalt 1.25g, xylitol 1.0g, pectin 0.2g, olive oil 2.0g, edible salt 0.3g, baking soda 0.4g;
2.上述减肥代餐棒的制备：2. Preparation of the above weight loss meal replacement bar:
(1)坚果或干果的处理：将所选的巴旦木、蔓越莓干进行切碎，切碎完其直径小于0.5cm，将得到的坚果或干果混合物充分混合，待用。(1) Treatment of nuts or dried fruits: The selected dried almonds and cranberries are chopped, chopped to a diameter of less than 0.5 cm, and the obtained nut or dried fruit mixture is thoroughly mixed and used.
(2)糖浆的调制：按配方量，依次称取低聚异麦芽糖、木糖醇、食用盐、蜂蜜、大豆卵磷脂、橄榄油，并将其加入夹层锅中加热至100℃，边加热边搅拌，熬煮时间为16min。之后降温至65℃，待用。(2) Preparation of syrup: According to the formula amount, weigh out the isomaltose, xylitol, table salt, honey, soy lecithin, olive oil, and add it to the sandwich pot and heat it to 100 ° C while heating. Stir and cook for 16 minutes. After that, the temperature was lowered to 65 ° C and it was used.
(3)混合干粉的调制：依次称取青香蕉粉、熟香蕉粉、膨化薏仁粉、膨化燕麦粉、山药粉、果胶、小苏打，椰子粉，并将其投入干粉混料机中混合，混合时间为15min，从而得到混合粉，待用。(3) Preparation of mixed dry powder: successively weigh green banana powder, cooked banana powder, puffed hazelnut powder, puffed oat flour, yam powder, pectin, baking soda, coconut powder, and mix it into a dry powder mixer. The mixing time was 15 min to obtain a mixed powder, which was ready for use.
(4)混合：将步骤(1)中所得到的坚果或干果混合物倒入装有步骤(3)所述混合干粉的混合干粉机中进行充分搅拌，再将步骤(2)配制的糖浆加入其中混合，时间为3min，此时粉料团肉眼看上去颜色均匀，且可揉捏成块。(4) mixing: the nut or dried fruit mixture obtained in the step (1) is poured into a mixed dry powder machine containing the mixed dry powder of the step (3), and thoroughly stirred, and the syrup prepared in the step (2) is added thereto. Mixing, the time is 3 min, at this time the powder mass looks uniform in color and can be kneaded into pieces.
(5)定型压模；将步骤(4)所得的粉团经辊压机辊压后至于相应模具压制成型，即成生坯。(5) sizing the stamper; the powder obtained in the step (4) is rolled by a roller press and pressed into a corresponding mold to form a green compact.
(6)烘焙：将步骤(3)所得的生坯放入烤箱中烤焙。设置烘焙温度为85℃，烘焙时间为30min。(6) Baking: The green body obtained in the step (3) is baked in an oven. The baking temperature was set to 85 ° C and the baking time was 30 min.
得到的减肥代餐棒的检测结果如下：The test results of the obtained diet bar are as follows:
表1Table 1
Figure PCTCN2018113241-appb-000005
Figure PCTCN2018113241-appb-000005
由表1可知，按实施例1制作的减肥代餐棒所含重金属含量符合《食品安全国家标准食品中污染物限量》的标准。此外，产品所测各项卫生指标均符合食品国家安全卫生标准。It can be seen from Table 1 that the heavy metal content of the slimming meal bar made according to the embodiment 1 meets the standard of the "Food Safety National Standards for Contaminants in Foods". In addition, the health indicators measured by the products are in line with the national food safety and health standards.
减肥效果实验Weight loss experiment
1.实验方法Experimental method
依照“国食药监保化[2012]107号”文附件8减肥功能评价方法对其进行减肥功能试验，首先建立肥胖大鼠模型，即先将50只体型相近，年龄相似的健康大鼠分成两组(正常组和肥胖组)，正常组喂食基础饲料，肥胖组喂食高脂饲料。饲养环境：温度22℃；相对湿度：55％；每日光照12h。建模期间，所有大鼠自由摄取食物及饮水，当肥胖组的体重超过正常组体重20％时，即可认为建模成功。According to the evaluation method of weight loss function of Annex 8 of the National Food and Drug Administration [2012] No. 107, the obese rat model was first established, that is, 50 healthy rats with similar body types and similar ages were divided into In the two groups (normal group and obese group), the normal group was fed with basal feed, and the obese group was fed with high fat diet. Breeding environment: temperature 22 ° C; relative humidity: 55%; daily light for 12 h. During the modeling period, all rats were free to ingest food and water. When the weight of the obese group exceeded 20% of the normal group weight, the model was considered successful.
肥胖大鼠模型建立成功之后，将肥胖大鼠随机分为两组，分别为实验组和肥胖对照组。实验组每日自由摄食高脂饲料，每日灌喂按实施例1所制产品的量为5g/(kg·BW·d)；肥胖对照组每日自由摄食高脂饲料，以等容积生理盐水灌喂.所有组别小鼠每周测量体重一次，连续测量八周，体重用X±S表示，以P<0.05作为显著性检验水平。动物：SD大鼠。表2为大鼠体重变化情况。After the establishment of the obese rat model, the obese rats were randomly divided into two groups, the experimental group and the obese control group. The experimental group was free to ingest high-fat diet daily, and the daily intake of the product prepared according to Example 1 was 5g/(kg·BW·d); the obese control group was free to feed high-fat diet daily to the same volume of normal saline. All the mice in the group were weighed once a week for eight weeks. The body weight was expressed as X±S, and P<0.05 was used as the significance test level. Animal: SD rat. Table 2 shows the changes in body weight of rats.
2.实验结果2. Experimental results
表2Table 2
Figure PCTCN2018113241-appb-000006
Figure PCTCN2018113241-appb-000006
注：*表示与肥胖对照组相比，体重差异显著，P<0.05。Note: * indicates a significant difference in body weight compared with the obese control group, P < 0.05.
由表2可知，与肥胖组大鼠相比，灌喂按实施例1制备的代餐棒的受试组，从第4周开始有明显的的差异，实验组大鼠体重明显低于肥胖对照组，这说明本发明所述以青香蕉为主要原料的减肥代餐棒具有明显的控制体重增长，减轻体重功能。As can be seen from Table 2, compared with the obese group, the test group fed the meal replacement bar prepared in Example 1 showed significant difference from the 4th week, and the weight of the experimental group was significantly lower than that of the obese control. In the group, it is indicated that the weight loss meal replacement bar with green banana as the main raw material of the invention has obvious weight growth control and weight loss function.
实施例2Example 2
1.原料配比：青香蕉粉18.5g，熟香蕉粉6.5g，膨化薏仁粉2.75g，膨化燕麦粉2.0g， 山药粉2.0g，椰子粉5.0g，大豆卵磷脂1.0g，巴旦木3.2g，蔓越莓干1.8g，蜂蜜2.0g，低聚异麦芽糖1.25g，木糖醇1.0g，果胶0.3g，橄榄油2.0g，食用盐0.2g，小苏打0.5g；1. Raw material ratio: green banana powder 18.5g, cooked banana powder 6.5g, puffed hazelnut powder 2.75g, puffed oat flour 2.0g, yam powder 2.0g, coconut powder 5.0g, soy lecithin 1.0g, Badan wood 3.2 g, cranberry dry 1.8g, honey 2.0g, oligo isomalt 1.25g, xylitol 1.0g, pectin 0.3g, olive oil 2.0g, edible salt 0.2g, baking soda 0.5g;
2.上述减肥代餐棒的制备：2. Preparation of the above weight loss meal replacement bar:
(1)坚果或干果的处理：将所选的巴旦木、蔓越莓干进行切碎，切碎完其直径小于0.5cm，将得到的坚果或干果混合物充分混合，待用。(1) Treatment of nuts or dried fruits: The selected dried almonds and cranberries are chopped, chopped to a diameter of less than 0.5 cm, and the obtained nut or dried fruit mixture is thoroughly mixed and used.
(2)糖浆的调制：按配方量，依次称取低聚异麦芽糖、木糖醇、食用盐、蜂蜜、大豆卵磷脂、橄榄油，并将其加入夹层锅中加热至110℃，边加热边搅拌，熬煮时间为13min。之后降温至75℃，待用。(2) Preparation of syrup: According to the formula amount, weigh out the isomaltose, xylitol, table salt, honey, soy lecithin, olive oil, and add it to the sandwich pot and heat it to 110 ° C while heating. Stir and cook for 13 minutes. After that, cool down to 75 ° C and set aside.
(3)混合干粉的调制：称取青香蕉粉、熟香蕉粉、膨化薏仁粉、膨化燕麦粉、山药粉、果胶、小苏打，椰子粉，并将其投入干粉混料机中混合，混合时间为12min，从而得到混合粉，待用。(3) Preparation of mixed dry powder: Weigh green banana powder, cooked banana powder, puffed hazelnut powder, puffed oat flour, yam powder, pectin, baking soda, coconut powder, and put it into a dry powder mixing machine to mix and mix The time was 12 min to obtain a mixed powder, which was ready for use.
(4)混合：将步骤(1)中所得到的坚果或干果混合物倒入装有步骤(3)所述混合干粉的混合干粉机中进行充分搅拌，再将步骤(2)配制的糖浆加入其中混合，时间为5min，此时粉料团肉眼看上去颜色均匀，且可揉捏成块。(4) mixing: the nut or dried fruit mixture obtained in the step (1) is poured into a mixed dry powder machine containing the mixed dry powder of the step (3), and thoroughly stirred, and the syrup prepared in the step (2) is added thereto. Mixing, the time is 5 min, at this time the powder mass looks uniform in color and can be kneaded into pieces.
(5)定型压模：将步骤(4)所得的粉团经辊压机辊压后至于相应模具压制成型，即成生坯。(5) Styling stamp: The powder obtained in the step (4) is rolled by a roller press and pressed into a corresponding mold to form a green compact.
(6)烘焙：将步骤(3)所得的生坯放入烤箱中烤焙。设置烘焙温度为90℃，烘焙时间为23min。(6) Baking: The green body obtained in the step (3) is baked in an oven. The baking temperature was set to 90 ° C and the baking time was 23 min.
得到的减肥代餐棒的检测结果如表3：The test results of the obtained diet bar are shown in Table 3:
表3table 3
Figure PCTCN2018113241-appb-000007
Figure PCTCN2018113241-appb-000007
由表3可知，按实施例2制作的减肥代餐棒所含重金属含量符合《食品安全国家标准食品中污染物限量》的标准。此外，产品所测各项卫生指标均符合食品国家安全卫生标准。It can be seen from Table 3 that the heavy metal content of the slimming meal bar made according to the embodiment 2 meets the standard of the "Food Safety National Standards for Contaminants in Foods". In addition, the health indicators measured by the products are in line with the national food safety and health standards.
减肥效果实验Weight loss experiment
方法如实施例1，结果如表4The method is as in Example 1, and the results are shown in Table 4.
表4Table 4
Figure PCTCN2018113241-appb-000008
Figure PCTCN2018113241-appb-000008
注：*表示与肥胖对照组相比，体重差异显著，P<0.05。Note: * indicates a significant difference in body weight compared with the obese control group, P < 0.05.
由表4可知，与肥胖组大鼠相比，灌喂按实施例2制备的代餐棒的受试组，从第4周开始有明显的的差异，处理组大鼠体重明显低于肥胖对照组，这说明本发明所述以青香蕉为主要原料的减肥代餐棒具有明显的控制体重增长，减轻体重功能。As can be seen from Table 4, compared with the obese group, the test group fed the meal replacement bar prepared in Example 2 showed significant difference from the 4th week, and the weight of the treated group was significantly lower than that of the obese control. In the group, it is indicated that the weight loss meal replacement bar with green banana as the main raw material of the invention has obvious weight growth control and weight loss function.
实施例3Example 3
1.原料配比：青香蕉粉18.5g，熟香蕉粉6.0g，膨化薏仁3.0g，膨化燕麦粉2.0g，山药粉2.5g，椰子粉4.0g，大豆卵磷脂1.0g，巴旦木3.25g，蔓越莓干2.8g，蜂蜜1.5g，低聚异麦芽糖1.0g，木糖醇1.0g，果胶0.3g，橄榄油2.5g，食用盐0.15g，小苏打0.5g；1. Raw material ratio: green banana powder 18.5g, cooked banana powder 6.0g, puffed coix seed 3.0g, puffed oat flour 2.0g, yam powder 2.5g, coconut powder 4.0g, soy lecithin 1.0g, Badan wood 3.25g , cranberry dry 2.8g, honey 1.5g, oligo-isomaltose 1.0g, xylitol 1.0g, pectin 0.3g, olive oil 2.5g, edible salt 0.15g, baking soda 0.5g;
2.上述减肥代餐棒的制备：2. Preparation of the above weight loss meal replacement bar:
(1)坚果或干果的处理：将所选的巴旦木、蔓越莓干进行切碎，切碎完其直径小于0.5cm，将得到的坚果或干果混合物充分混合，待用。(1) Treatment of nuts or dried fruits: The selected dried almonds and cranberries are chopped, chopped to a diameter of less than 0.5 cm, and the obtained nut or dried fruit mixture is thoroughly mixed and used.
(2)糖浆的调制：按配方量，依次称取低聚异麦芽糖、木糖醇、食用盐、蜂蜜、大豆卵磷脂、橄榄油，并将其加入夹层锅中加热至120℃，边加热边搅拌，熬煮时间为10min。之后降温至85℃，待用。(2) Preparation of syrup: According to the formula amount, weigh out the isomaltose, xylitol, table salt, honey, soy lecithin, olive oil, and add it to the sandwich pot and heat it to 120 °C while heating. Stir and cook for 10 minutes. After that, cool down to 85 ° C and set aside.
(3)混合干粉的调制：依次称取青香蕉粉、熟香蕉粉、膨化薏仁粉、膨化燕麦粉、山药粉、果胶、小苏打，椰子粉，并将其投入干粉混料机中混合，混合时间为9min，从而得到混合粉，待用。(3) Preparation of mixed dry powder: successively weigh green banana powder, cooked banana powder, puffed hazelnut powder, puffed oat flour, yam powder, pectin, baking soda, coconut powder, and mix it into a dry powder mixer. The mixing time was 9 min to obtain a mixed powder, which was ready for use.
(4)混合：将步骤(1)中所得到的坚果或干果混合物倒入装有步骤(3)所述混合干粉的混合干粉机中进行充分搅拌，再将步骤(2)配制的糖浆加入其中混合，时间为6min，此时粉料团肉眼看上去颜色均匀，且可揉捏成块。(4) mixing: the nut or dried fruit mixture obtained in the step (1) is poured into a mixed dry powder machine containing the mixed dry powder of the step (3), and thoroughly stirred, and the syrup prepared in the step (2) is added thereto. Mixing, the time is 6min, at this time the powder mass looks uniform in color and can be kneaded into pieces.
(5)定型压模：将步骤(4)所得的粉团经辊压机辊压后至于相应模具压制成型，即成生坯。(5) Styling stamp: The powder obtained in the step (4) is rolled by a roller press and pressed into a corresponding mold to form a green compact.
(6)烘焙：将步骤(3)所得的生坯放入烤箱中烤焙。设置烘焙温度为85℃，烘焙时间为27min。(6) Baking: The green body obtained in the step (3) is baked in an oven. The baking temperature was set to 85 ° C and the baking time was 27 min.
得到的减肥代餐棒的检测结果如下：The test results of the obtained diet bar are as follows:
表5table 5
Figure PCTCN2018113241-appb-000009
Figure PCTCN2018113241-appb-000009
由表5可知，按实施例3制作的减肥代餐棒所含重金属含量符合《食品安全国家标准食品中污染物限量》的标准。此外，产品所测各项卫生指标均符合食品国家安全卫生标准。It can be seen from Table 5 that the heavy metal content of the slimming meal bar made according to the embodiment 3 meets the standard of the "Food Safety National Standards for Contaminants in Foods". In addition, the health indicators measured by the products are in line with the national food safety and health standards.
减肥效果实验Weight loss experiment
方法如实施例1，肥胖模型建立过程大鼠体重变化情况结果如表6：Methods As in Example 1, the results of changes in body weight of rats during the establishment of the obesity model are shown in Table 6:
表6Table 6
Figure PCTCN2018113241-appb-000010
Figure PCTCN2018113241-appb-000010
注：*表示与肥胖对照组相比，体重差异显著，P<0.05。Note: * indicates a significant difference in body weight compared with the obese control group, P < 0.05.
由表6可知，与喂养正常饲料的大鼠相比，灌喂按实施例3制备的代餐棒的受试组，从第3周开始有明显的的差异，处理组大鼠体重明显低于对照组，这说明本发明所述以青香蕉为主要原料的减肥代餐棒具有明显的控制体重增长，减轻体重功能。As can be seen from Table 6, compared with the rats fed the normal diet, the test group fed the meal replacement bar prepared in Example 3 showed significant difference from the third week, and the weight of the treated group was significantly lower than that of the rats in the treatment group. In the control group, this indicates that the weight loss meal replacement bar with green banana as the main raw material of the present invention has obvious weight growth control and weight loss function.
实施例4Example 4
1.原料配比：青香蕉粉20g，熟香蕉粉7.5g，膨化薏仁粉1.5g，膨化燕麦粉2.5g，山药粉1.25g，椰子粉4.25g，大豆卵磷脂1.5g，巴旦木3.0g，蔓越莓干2.0g，蜂蜜1.5g，低聚异麦芽0.75g，木糖醇0.75g，果胶0.3g，橄榄油2.5g，食用盐0.2g，小苏打0.5g；1. Raw material ratio: green banana powder 20g, cooked banana powder 7.5g, puffed hazelnut powder 1.5g, puffed oat flour 2.5g, yam powder 1.25g, coconut powder 4.25g, soy lecithin 1.5g, Badan wood 3.0g , cranberry dry 2.0g, honey 1.5g, oligo isomalt 0.75g, xylitol 0.75g, pectin 0.3g, olive oil 2.5g, edible salt 0.2g, baking soda 0.5g;
2.上述减肥代餐棒的制备：2. Preparation of the above weight loss meal replacement bar:
(1)坚果或干果的处理：将所选的巴旦木、蔓越莓干进行切碎，切碎完其直径小于0.5cm，将得到的坚果或干果混合物充分混合，待用。(1) Treatment of nuts or dried fruits: The selected dried almonds and cranberries are chopped, chopped to a diameter of less than 0.5 cm, and the obtained nut or dried fruit mixture is thoroughly mixed and used.
(2)糖浆的调制：按配方量，依次称取低聚异麦芽糖、木糖醇、食用盐、蜂蜜、大豆卵磷脂、橄榄油，并将其加入夹层锅中加热至100℃，边加热边搅拌，熬煮时间为16min。之后降温至65℃，待用。(2) Preparation of syrup: According to the formula amount, weigh out the isomaltose, xylitol, table salt, honey, soy lecithin, olive oil, and add it to the sandwich pot and heat it to 100 ° C while heating. Stir and cook for 16 minutes. After that, the temperature was lowered to 65 ° C and it was used.
(3)混合干粉的调制：依次称取青香蕉粉、熟香蕉粉、膨化薏仁粉、膨化燕麦粉、山药粉、果胶、小苏打，椰子粉，并将其投入干粉混料机中混合，混合时间为12min，从而得到混合干粉，待用。(3) Preparation of mixed dry powder: successively weigh green banana powder, cooked banana powder, puffed hazelnut powder, puffed oat flour, yam powder, pectin, baking soda, coconut powder, and mix it into a dry powder mixer. The mixing time was 12 min to obtain a mixed dry powder, which was ready for use.
(4)混合：将步骤(1)中所得到的坚果或干果混合物倒入混合干粉机中进行充分搅拌，再将步骤(2)配制的糖浆加入其中混合，时间为4min，此时粉料团肉眼看上去颜色均匀，且可揉捏成块。(4) mixing: the nut or dried fruit mixture obtained in the step (1) is poured into the mixed dry powder machine for thorough stirring, and the syrup prepared in the step (2) is added thereto for mixing for 4 minutes, at this time, the powder mass is mixed. The naked eye looks uniform in color and can be kneaded into pieces.
(5)定型压模：将步骤(4)所得的粉团经辊压机辊压后至于相应模具压制成型，即成生坯。(5) Styling stamp: The powder obtained in the step (4) is rolled by a roller press and pressed into a corresponding mold to form a green compact.
(6)烘焙：将步骤(3)所得的生坯放入烤箱中烤焙。设置烘焙温度为85℃，烘焙时间 为25min。(6) Baking: The green body obtained in the step (3) is baked in an oven. The baking temperature was set to 85 ° C and the baking time was 25 min.
得到的减肥代餐棒的检测结果如下：The test results of the obtained diet bar are as follows:
表7Table 7
Figure PCTCN2018113241-appb-000011
Figure PCTCN2018113241-appb-000011
由表7可知，按实施例4制作的减肥代餐棒所含重金属含量符合《食品安全国家标准食品中污染物限量》的标准。此外，产品所测各项卫生指标均符合食品国家安全卫生标准。It can be seen from Table 7 that the heavy metal content of the slimming meal bar made according to the embodiment 4 meets the standard of the "Food Safety National Standards for Contaminants in Foods". In addition, the health indicators measured by the products are in line with the national food safety and health standards.
减肥效果实验Weight loss experiment
方法如实施例1，肥胖模型建立过程大鼠体重变化情况结果如表8。Methods As in Example 1, the results of changes in body weight of rats during the establishment of the obesity model are shown in Table 8.
表8Table 8
Figure PCTCN2018113241-appb-000012
Figure PCTCN2018113241-appb-000012
Figure PCTCN2018113241-appb-000013
Figure PCTCN2018113241-appb-000013
注：*表示与肥胖对照组相比，体重差异显著，P<0.05。Note: * indicates a significant difference in body weight compared with the obese control group, P < 0.05.
由表8可知，与喂养正常饲料的大鼠相比，灌喂按实施例4制备的代餐棒的受试组，从第4周开始有明显的的差异，处理组大鼠体重明显低于肥胖对照组，这说明本发明所述以青香蕉为主要原料的减肥代餐棒具有明显的控制体重增长，减轻体重功能。As can be seen from Table 8, compared with the rats fed the normal diet, the test group fed the meal replacement bar prepared in Example 4 showed significant difference from the 4th week, and the weight of the treated group was significantly lower than that of the rats in the treated group. In the obese control group, this indicates that the weight loss meal replacement bar with green banana as the main raw material of the present invention has obvious weight growth control and weight loss function.
感官评价Sensory evaluation
1.减肥棒感官评定标准1. Weight loss stick sensory evaluation standard
减肥代餐棒的感官评价主要从产品的外形、质地、口感、色泽、气味和味道进行评分，满分100分，外形、结构、口感、色泽、香味分别占有15分、20分、25分、10分、10、20分。根据不同实施例中实验配方设计代餐棒的原料搭配，并按工艺要点生产出产品，然后请具有评鉴资格的工程师及不同消费者(共20名)对产品进行感官评价，所得感官评价表如表9所示。表9The sensory evaluation of the weight loss meal replacement bar is mainly based on the appearance, texture, taste, color, smell and taste of the product. The score is 100 points. The shape, structure, taste, color and fragrance occupy 15 points, 20 points, 25 points and 10 respectively. Points, 10, 20 points. According to the experimental formulas of different embodiments, the raw materials of the meal replacement bar are designed, and the products are produced according to the process points, and then the engineers with evaluation qualifications and different consumers (20 in total) are subjected to sensory evaluation of the products, and the sensory evaluation form is obtained. As shown in Table 9. Table 9
Figure PCTCN2018113241-appb-000014
Figure PCTCN2018113241-appb-000014
2.减肥棒感官评定结果2. Weight loss stick sensory evaluation results
表10Table 10
组别Group 实施例1Example 1 实施例2Example 2 实施例3Example 3 实施例4Example 4
得分Score 8282 9191 8585 8383
由表9、表10的结果可知，本发明制备的减肥代餐棒总体评价程度较高。在本实验条件下制备的香蕉代餐棒，其色泽均匀，口感酥实，无颗粒感，且香味清新，不黏牙，还具有一定程度的嚼劲。It can be seen from the results of Tables 9 and 10 that the overall evaluation of the weight-loss meal replacement bars prepared by the present invention is relatively high. The banana meal replacement bar prepared under the experimental conditions has uniform color, firm taste, no graininess, fresh fragrance, no stickiness, and a certain degree of chewyness.

Claims (10)

  1. 一种以香蕉为主要原料的减肥代餐棒，其特征在于，按质量百分比，该减肥代餐棒包括如下成分：The utility model relates to a weight loss meal replacement bar with banana as a main raw material, characterized in that, according to the mass percentage, the weight loss meal replacement bar comprises the following components:
    Figure PCTCN2018113241-appb-100001
    Figure PCTCN2018113241-appb-100001
  2. 如权利要求1所述的一种以香蕉为主要原料的减肥代餐棒，其特征在于，所述口味改良物质为抹茶粉、椰子粉和榴莲粉中的任意一种。A diet-reducing bar of bananas as a main raw material according to claim 1, wherein the taste improving substance is any one of matcha powder, coconut powder and durian powder.
  3. 如权利要求2所述的一种以香蕉为主要原料的减肥代餐棒，其特征在于，所述抹茶粉在减肥代餐棒中的含量为3.0％-5.0％；椰子粉在减肥代餐棒中的含量为8.0％-10.0％；榴莲粉在减肥代餐棒中的含量为3.0％-6.0％。A diet-reducing bar of bananas as a main raw material according to claim 2, wherein the content of the matcha powder in the bar is 3.0%-5.0%; the coconut powder is in the bar The content in the diet is 8.0%-10.0%; the content of durian powder in the diet bar is 3.0%-6.0%.
  4. 如权利要求3所述的一种以香蕉为主要原料的减肥代餐棒，其特征在于，所述口味改良物质为椰子粉。A diet-reducing bar of bananas as a main raw material according to claim 3, wherein the taste improving substance is coconut powder.
  5. 如权利要求1所述的一种以香蕉为主要原料的减肥代餐棒，其特征在于，所述坚果或干果采用腰果、巴旦木、核桃、夏威夷果、葡萄干、芒果干、蔓越莓干和枸杞干中的一种或多种搭配。A banana-based weight loss meal replacement bar according to claim 1, wherein the nut or dried fruit is made of cashew nuts, almonds, walnuts, macadamia nuts, raisins, dried mangoes, dried cranberries. Pair with one or more of the dry.
  6. 如权利要求5所述的一种以香蕉为主要原料的减肥代餐棒，其特征在于，所述坚果或干果采用巴旦木、蔓越莓干以质量比为1～2:1混合，或腰果、核桃、夏威夷果以质量比为1:1:1混合，或芒果干、葡萄干、枸杞干以质量比为1:1:1混合，或核桃、葡萄干、枸杞干以质量比为1:1:1混合。The banana-based weight loss meal replacement bar according to claim 5, wherein the nut or dried fruit is mixed with a mixture of almonds and cranberries in a mass ratio of 1 to 2:1, or Cashew nuts, walnuts, and macadamia nuts are mixed at a mass ratio of 1:1:1, or dried with dried mangoes, raisins, and dried stalks at a mass ratio of 1:1:1, or with a mass ratio of 1:1 for walnuts, raisins, and dried raisins. : 1 mixed.
  7. 如权利要求6所述的一种以香蕉为主要原料的减肥代餐棒，其特征在于，所述坚果或 干果为巴旦木、蔓越莓干以质量比为1～2:1混合。A banana-based weight loss meal replacement bar according to claim 6, wherein the nut or dried fruit is mixed with a mixture of battan and cranberry in a mass ratio of 1 to 2:1.
  8. 制备权利要求1所述的一种以香蕉为主要原料的减肥代餐棒的方法，其特征在于，包括如下步骤：A method for preparing a banana-based weight loss meal replacement bar according to claim 1, comprising the steps of:
    (1)原料预处理(1) Raw material pretreatment
    坚果或干果的处理：将所选的坚果或干果进行切碎，再将切碎后的坚果或干果混合物充分混合，待用；Treatment of nuts or dried fruits: chop the selected nuts or dried fruits, and mix the chopped nuts or dried fruit mixture thoroughly;
    糖浆的调制：按配方量，依次称取低聚异麦芽糖、木糖醇、食用盐、蜂蜜、大豆卵磷脂、橄榄油，再加入夹层锅中加热至100-120℃熬煮，之后冷却至60-85℃，得糖浆，待用；Preparation of syrup: According to the formula amount, weigh oligo-isomaltose, xylitol, edible salt, honey, soy lecithin, olive oil, and then add to the sandwich pot and heat to 100-120 ° C for boiling, then cool to 60 -85 ° C, get syrup, stand by;
    混合干粉的调制：依次称取青香蕉粉、熟香蕉粉、膨化薏仁粉、膨化燕麦粉、山药粉、果胶、小苏打、口味改良物质，再投入干粉混料机中混合，从而得到混合干粉，待用；Preparation of mixed dry powder: sequentially weigh green banana powder, cooked banana powder, puffed hazelnut powder, puffed oat flour, yam powder, pectin, baking soda, taste improving substance, and then mix it into a dry powder mixer to obtain a mixed dry powder. ,stand-by;
    (2)混合：将步骤(1)中所得到的坚果或干果混合物倒入装有步骤(1)所述混合干粉的混合干粉机中进行充分搅拌，再加入步骤(1)所述糖浆混合，得面坯；(2) mixing: pouring the nut or dried fruit mixture obtained in the step (1) into a mixed dry powder machine containing the mixed dry powder of the step (1), stirring well, and then adding the syrup mixed in the step (1), Face blank
    (3)定型压模：将步骤(2)所得的面坯经辊压机辊压后至于相应模具压制成型，即成生坯；(3) setting die: the dough obtained in step (2) is rolled by a roller press and pressed into a corresponding mold to form a green body;
    (4)烘焙：将步骤(3)所得的生坯放入烤箱中烘焙，设置烘焙温度为85-90℃，烘焙时间为23-30min；(4) baking: the green body obtained in the step (3) is baked in an oven, and the baking temperature is set to 85-90 ° C, and the baking time is 23-30 min;
    (5)冷却装袋。(5) Cooling the bag.
  9. 如权利要求8所述的制备方法，其特征在于，步骤(1)所述熬煮的时间为10-16min；所述混合干粉的调制中混合的时间为9-15min。The preparation method according to claim 8, wherein the cooking time of the step (1) is 10-16 min; and the mixing time of the mixing of the mixed dry powder is 9-15 min.
  10. 如权利要求8所述的制备方法，其特征在于，步骤(2)所述混合的时间为3-6min。The preparation method according to claim 8, wherein the mixing time of the step (2) is 3-6 min.
PCT/CN2018/113241 2018-03-09 2018-10-31 Weight loss meal replacement bar using bananas as main ingrediaent and preparation method therefor WO2019169883A1 (en)

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