CN107125588A - 一种全营养谷物棒及其制备方法 - Google Patents
一种全营养谷物棒及其制备方法 Download PDFInfo
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- CN107125588A CN107125588A CN201710301690.8A CN201710301690A CN107125588A CN 107125588 A CN107125588 A CN 107125588A CN 201710301690 A CN201710301690 A CN 201710301690A CN 107125588 A CN107125588 A CN 107125588A
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Abstract
本发明属于营养食品领域,具体涉及一种全营养谷物棒及其制备方法。所述谷物棒由以下原料制备:膨化藜麦,燕麦片,黑米红枣膨化米,藜麦肽提取物,榛子仁,黑芝麻籽,南瓜籽仁,红枣干,水溶性膳食纤维,大豆肽,L‑谷氨酰胺,葡萄糖浆,高油酸葵花籽油,甘油,大豆磷脂,大豆分离蛋白,复合营养强化剂。本发明提供的谷物棒以藜麦米为主要原料,辅以其他谷物,营养均衡全面,藜麦肽提取物的添加具有提高抗氧化能力和免疫力、延长保质期的功效;产品经过营养强化后优质蛋白质占总蛋白质的50%,营养强化后的多种维生素和矿物的含量增加,满足了全营养食品的要求。
Description
技术领域:
本发明属于营养食品领域,具体涉及一种全营养谷物棒及其制备方法。
背景技术:
能量棒起源于1985年,它是一名营养学家特别研制的运动营养食品,至今已有30年的历史,能量棒虽然起步晚,但发展神速,无论是科技含量还是销售量都突飞猛进。针对运动人群提供的能量棒,运动前食用可增加能量转换,增加脂肪的利用率,并可延迟疲累情形;运动后食用可提升肌肉肝糖储存,免于酸痛,帮助肌肉在运度后舒解与能量提升,可对抗运动自由基对人体的伤害。
藜麦作为一种营养全面的食物,正受到越来越多研发者的关注。在营养食品的研发中,藜麦正作为一种关键的原料被应用。藜麦是现有粮食作物中稀有的未曾遗传改良、转基因的古老物种,具有极高又非常全面的营养,是难得的纯天然健康食品,研究显示,藜麦中宏量营养素的功能比例比一般谷物更加合理,且藜麦中的蛋白质质量优于谷物中的。藜麦中的矿物含量多高于谷物中的含量,甚至与核桃、芝麻等坚果中的含量接近。通常来讲,谷物的营养“短板”在于缺少赖氨酸,而藜麦的必需氨基酸中含量最高的恰恰就是赖氨酸,占总氨基酸的8%,其次是亮氨酸和缬氨酸。因此,藜麦与谷物搭配食用时可以补充谷物中缺乏的赖氨酸,可起到蛋白质互补的作用。藜麦中的宏量营养素、维生素E和维生素B1、磷、钾、镁、铁、锌、铜、锰等矿物质的营养质量指数(INQ)均大于1,说明藜麦是营养素密度高的食物,其提供蛋白质、膳食纤维、部分维生素和矿物质的能力均大于提供能量的能力,通过以上的综合分析,可以看出,藜麦中大多数营养成分符合全营养食品的营养素含量要求,是营养全面的食物。
传统能量棒皆有“小身材,大能量”的特点,以短时间内为人体提供高能见长,因此也备受健身、运动人群的喜爱,但是传统的能量棒食品缺少抗氧化物的添加,不能有效提高人体抗氧化和增强免疫力的能力。
同时,能量棒通常含有高糖、蛋白质,脂肪含量也较高,因此,在储存、加工和流通过程中,其中的油脂类组分易受空气中的氧气的氧化作用引起变色或变味,从而影响其品质,而在食品中加入抗氧化剂已成为食品加工中防止氧化变质最经济和简单的方法。目前,我国在能量棒中使用抗氧化剂并不广泛,大部分没有添加抗氧化剂,所以保质期都比较短。谷胱甘肽(GSH),作为体内重要的抗氧化剂和和自由基清除剂,可以与自由基、重金属等结合,从而把机体内有害的毒物转化为无害的物质,***出体外。作为功能性食品的基料,在延缓衰老、增强免疫力、祛除皱纹、淡化色素,等功能性食品广泛应用。此外,其作为食品添加剂优于其他防腐剂和抗氧化剂,可起到稳定剂的作用。
本发明将根据以上缺陷,提供一种以藜麦为主要成分,既能均衡快速补充营养,又能提高机体抗氧化和免疫能力,且具有较长保质期的全营养谷物棒。
发明内容:
为了实现上述目的,本发明将提供一种以藜麦为主要原料的全营养谷物棒,所述谷物棒由以下重量份数组成的原料制备:
膨化藜麦18-25份,燕麦片10-18份,黑米红枣膨化米5-12份,藜麦肽提取物1-3份,榛子仁2-6份,黑芝麻籽2-6份,南瓜籽仁1-3份,红枣干2-6份,水溶性膳食纤维2-5份,大豆肽1-3份,L-谷氨酰胺1-3份,葡萄糖浆10-15份,高油酸葵花籽油1-5份,甘油1-5份,大豆磷脂0.5-1份,大豆分离蛋白7份,复合营养强化剂2份;
所述复合营养强化剂组成为:L-乳酸钙(五水)18-20份;β-胡萝卜素0.5-0.8份;维生素B12 0.006-0.008份;维生素D酵母提取物0.2-0.5份;
所述维生素D酵母提取物购自拉曼集团罗塞尔公司;
所述膨化藜麦的制备方法如下:
(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:180-220kg/h;挤压机含水量:8-12%;螺杆转速:350-400rpm;切割速率:600-650rpm;挤压温度:135-150℃;
硫化干燥温度:35-45℃;
烘烤温度:210-220℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦;
所述黑米红枣膨化米的制备方法同膨化藜麦的制备方法,仅将原料藜麦米替换为以下比例组成的原料:大米:黑米:红枣=5:4:1;
所述藜麦肽提取物的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比10-20倍的水,混合均匀,调整pH8-10,加热至50-80℃保温搅拌20-60min后降温至室温;
(2)向步骤(1)所得溶液中按100g/L加入葡萄糖,以及6g/L的食品级
(NH4)2SO4,得发酵基质;
(3)按5-10%的接种量,向步骤(2)所得发酵基质中接入酿酒酵母种子液进行发酵,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,继续发酵18-24h;
(4)发酵结束后进行巴氏杀菌;
(5)调节pH8-10,温度50-70℃,添加藜麦粉0.2-0.4%的碱性蛋白酶,酶解1-2h;(6)降温至30-50℃后,调节pH至5-7,添加藜麦粉0.3-0.6%的中性蛋白酶,酶解2-3h;
(7)调节pH6-7,温度40-60℃,添加藜麦粉0.01-0.04%的风味蛋白酶,酶解1-3h,酶解结束后,加热至85℃-95℃,灭酶15-20分钟;
(8)灭酶后的酶解液经孔径50-1000μm粗滤,滤液于10-20℃循环超滤浓缩去除水分得固形物含量20-40%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得藜麦肽提取物;
所述酵母种子液的制备方法如下:
取酵母菌tlj2016斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
摇瓶培养基(g/L):(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
所述酵母菌tlj2016具体为酿酒酵母(Saccharomyces cerevisiae)tlj2016,该菌株已于保藏于2016年7月15日中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCC No.12789,保藏地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,邮编100101;
所述酿酒酵母tlj2016是从一株宁夏果园中分离得到的酿酒酵母出发菌株经诱变获得,经过诱变后获得的菌株tlj2016对葡萄糖的耐受能力达到300g/L,在40mmol/L半胱氨酸作用下仍能保持GSH大量合成,一方面在高浓度葡萄糖培养下能够提高细胞密度,另一方面L-半胱氨酸耐受能力的提高将有利于GSH在胞内大量合成,从而提高菌株大规模生产GSH的能力。
其他原料均为市售产品。
本发明还提供一种上述谷物棒的制备方法:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装;
所述谷物棒,能量密度在5-8kcal/g,膳食纤维含量为12-18%。
有益效果:
(1)本发明提供的谷物棒以藜麦米为主要原料,辅以其他谷物、水果、蛋白质、碳水化合物及糖类和脂肪,营养均衡全面,可以作为代餐谷物棒,食用方便,提供全面营养;
(2)本发明提供的谷物棒中含有酵母培养物,富含蛋白质、维生素,酵母菌tlj2016所特有的生产谷胱甘肽(GSH)的能力,可以在100g/L葡萄糖作为碳源的情况下发酵生产GSH终浓度达到3308mg/L,有效提高谷物棒的抗氧化作用,具有提高抗氧化能力和免疫力的功效;
(3)本发明中的谷胱甘肽不仅能增加产品的保健功效,而且能有效延长产品保质期8个月;
(4)本发明在藜麦肽的制备过程中,采用微生物发酵与酶解相结合的方法,一方面提高多肽得率6-9%,一方面完成酵母发酵生产GSH,简化生产过程,降低生产成本;
(5)本发明所提供产品经过营养强化后优质蛋白质占总蛋白质的50%,营养强化后的多种维生素和矿物的含量增加,满足了全营养食品的要求。
具体实施方式:
实施例1一种全营养谷物棒及其制备方法
所述谷物棒由以下重量份数组成的原料制备:
膨化藜麦18份,燕麦片10份,黑米红枣膨化米5份,藜麦肽提取物1份,榛子仁2份,黑芝麻籽2份,南瓜籽仁1份,红枣干2份,水溶性膳食纤维2份,大豆肽1份,L-谷氨酰胺1份,葡萄糖浆10份,高油酸葵花籽油1份,甘油1份,大豆磷脂0.5份,大豆分离蛋白7份,复合营养强化剂2份;
所述复合营养强化剂组成为:L-乳酸钙(五水)18份;β-胡萝卜素0.8份;维生素B120.006份;维生素D酵母提取物0.5份;
所述维生素D酵母提取物购自拉曼集团罗塞尔公司;
上述谷物棒的制备方法:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装;产品重量要求:35克/条;
所述谷物棒,能量密度在5kcal/g,膳食纤维含量为12%
所述膨化藜麦的制备方法如下:
(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:180kg/h;挤压机含水量:8%;螺杆转速:350rpm;切割速率:600rpm;挤压温度:135℃;
硫化干燥温度:35℃;
烘烤温度:210℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦;
所述黑米红枣膨化米的制备方法同膨化藜麦的制备方法,仅将原料藜麦米替换为以下比例组成的原料:大米:黑米:红枣=5:4:1;
所述藜麦肽提取物的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比20倍的水,混合均匀,调整pH8,加热至50℃保温搅拌20min后降温至室温;
(2)向步骤(1)所得溶液中按100g/L加入葡萄糖,以及6g/L的食品级(NH4)2SO4,得发酵基质;
(3)按5%的接种量,向步骤(2)所得发酵基质中接入酿酒酵母种子液进行发酵,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,继续24h;
(4)发酵结束后进行巴氏杀菌,测得发酵液中谷胱甘肽含量为1687mg/L;
(5)调节pH8,温度50℃,添加藜麦粉0.2%的碱性蛋白酶,酶解1h;
(6)降温至30℃后,调节pH至5,添加藜麦粉0.3%的中性蛋白酶,酶解2h;
(7)调节pH6,温度40℃,添加藜麦粉0.01%的风味蛋白酶,酶解1h,酶解结束后,加热至85℃,灭酶15分钟;
(8)灭酶后的酶解液经孔径1000μm粗滤,滤液于10℃循环超滤浓缩去除水分得固形物含量40%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得藜麦肽提取物;
所述酵母种子液的制备方法如下:
取酵母菌tlj2016斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
摇瓶培养基(g/L):(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
将上述藜麦肽提取物制备过程中步骤(2)-(4)去除,其他参数不变的情况下制备的藜麦肽提取物做对照,测定两种藜麦肽提取物中的多肽含量,结果表明本发明提供的方法较对照的多肽含量提高6.9%;
其他原料均为市售产品。
实施例2一种全营养谷物棒及其制备方法
一种全营养谷物谷物棒,所述谷物棒由以下重量份数组成的原料制备:
膨化藜麦25份,燕麦片18份,黑米红枣膨化米12份,藜麦肽提取物3份,榛子仁6份,黑芝麻籽6份,南瓜籽仁3份,红枣干6份,水溶性膳食纤维5份,大豆肽3份,L-谷氨酰胺3份,葡萄糖浆15份,高油酸葵花籽油5份,甘油5份,大豆磷脂1份,大豆分离蛋白7份,复合营养强化剂2份;
所述复合营养强化剂组成为:L-乳酸钙(五水)20份;β-胡萝卜素0.5份;维生素B120.008份;维生素D酵母提取物0.2份;
所述维生素D酵母提取物购自拉曼集团罗塞尔公司;
上述谷物棒的制备方法:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装;产品重量要求:35克/条;
所述谷物棒,能量密度在8kcal/g,膳食纤维含量为18%;
所述膨化藜麦的制备方法如下:
(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:220kg/h;挤压机含水量:12%;螺杆转速:400rpm;切割速率:650rpm;挤压温度:150℃;
硫化干燥温度:45℃;
烘烤温度:220℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦;
所述黑米红枣膨化米的制备方法同膨化藜麦的制备方法,仅将原料藜麦米替换为以下比例组成的原料:大米:黑米:红枣=5:4:1;
所述藜麦肽提取物的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比10倍的水,混合均匀,调整pH10,加热至80℃保温搅拌60min后降温至室温;
(2)向步骤(1)所得溶液中按100g/L加入葡萄糖,以及6g/L的食品级(NH4)2SO4,得发酵基质;
(3)按10%的接种量,向步骤(2)所得发酵基质中接入酿酒酵母种子液进行发酵,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,继续发酵18h;
(4)发酵结束后进行巴氏杀菌,测得发酵液中谷胱甘肽含量为1725mg/L;
(5)调节pH10,温度70℃,添加藜麦粉0.4%的碱性蛋白酶,酶解2h;
(6)降温至50℃后,调节pH至7,添加藜麦粉0.6%的中性蛋白酶,酶解3h;
(7)调节pH7,温度60℃,添加藜麦粉0.04%的风味蛋白酶,酶解3h,酶解结束后,加热至95℃,灭酶20分钟;
(8)灭酶后的酶解液经孔径50μm粗滤,滤液于20℃循环超滤浓缩去除水分得固形物含量20%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得藜麦肽提取物;
所述酵母种子液的制备方法如下:
取酵母菌tlj2016斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
摇瓶培养基(g/L):(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
将上述藜麦肽提取物制备过程中步骤(2)-(4)去除,其他参数不变的情况下制备的藜麦肽提取物做对照,测定两种藜麦肽提取物中的多肽含量,结果表明本发明提供的方法较对照的多肽含量提高9.2%;
其他原料均为市售产品。
实施例3一种全营养谷物棒及其制备方法
所述谷物棒由以下重量份数组成的原料制备:
膨化藜麦20份,燕麦片15份,黑米红枣膨化米10份,藜麦肽提取物2份,榛子仁5份,黑芝麻籽4份,南瓜籽仁2份,红枣干4份,水溶性膳食纤维3份,大豆肽2份,L-谷氨酰胺2份,葡萄糖浆12份,高油酸葵花籽油2份,甘油3份,大豆磷脂1份,大豆分离蛋白7份,复合营养强化剂2份;
所述复合营养强化剂组成为:L-乳酸钙(五水)19份;β-胡萝卜素0.6份;维生素B120.007份;维生素D酵母提取物0.4份;
所述维生素D酵母提取物购自拉曼集团罗塞尔公司;
上述谷物棒的制备方法:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装;产品重量要求:35克/条;
所述谷物棒,能量密度在6kcal/g,膳食纤维含量为15%;
所述膨化藜麦的制备方法如下:
(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:200kg/h;挤压机含水量:10%;螺杆转速:380rpm;切割速率:639rpm;挤压温度:145℃;
硫化干燥温度:40℃;
烘烤温度:215℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦;
所述黑米红枣膨化米的制备方法同膨化藜麦的制备方法,仅将原料藜麦米替换为以下比例组成的原料:大米:黑米:红枣=5:4:1;
所述藜麦肽提取物的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比15倍的水,混合均匀,调整pH9,加热至70℃保温搅拌40min后降温至室温;
(2)向步骤(1)所得溶液中按100g/L加入葡萄糖,以及6g/L的食品级(NH4)2SO4,得发酵基质;
(3)按8%的接种量,向步骤(2)所得发酵基质中接入酿酒酵母种子液进行发酵,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,继续发酵20h;
(4)发酵结束后进行巴氏杀菌,测得发酵液中谷胱甘肽含量为1635mg/L;
(5)调节pH9,温度60℃,添加藜麦粉0.3%的碱性蛋白酶,酶解1.5h;
(6)降温至40℃后,调节pH至6,添加藜麦粉0.5%的中性蛋白酶,酶解2.5h;
(7)调节pH6,温度50℃,添加藜麦粉0.03%的风味蛋白酶,酶解2h,酶解结束后,加热至90℃,灭酶20分钟;
(8)灭酶后的酶解液经孔径500μm粗滤,滤液于15℃循环超滤浓缩去除水分得固形物含量30%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得藜麦肽提取物;所述酵母种子液的制备方法如下:
取酵母菌tlj2016斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
摇瓶培养基(g/L):(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0;
将上述藜麦肽提取物制备过程中步骤(2)-(4)去除,其他参数不变的情况下制备的藜麦肽提取物做对照,测定两种藜麦肽提取物中的多肽含量,结果表明本发明提供的方法较对照的多肽含量提高8.5%;
其他原料均为市售产品。本实施例所得全营养谷物棒营养成分的说明,以及与GB29922中全营养食品营养素要求的对比,具体如下:
全营养谷物棒营养成分
全营养谷物棒营养成分与GB 29922中全营养食品营养素要求进行比较
实施例4产品增强免疫力实验
(1)供试药物:实施例3产品中的藜麦肽提取物替换为实施例3中的对照提取物,其他不变(G1);本发明实施例1-3产品(G2-G4);
(2)试剂:肝/肌糖原测试盒;
(3)实验动物:ICR雄性小鼠,体重18-22g,实验期间小鼠自由饮食;
(4)实验分组
剂量分组及受试样品给予时间:
随机将小鼠分为5组,每组10只,第1组至第4组分别给G1~G4的产品,第5组为空白对照组,给予等体积的双蒸水,每组每日均灌胃1次,灌胃体积为0.2ml/10g,连续给予受试样品30天。
样品配制:
第1组至第4组:称取5.0g样品,用蒸馏水配至100ml;空白对照组:双蒸水100ml。
(5)实验方法
①负重游泳实验:末次灌胃30min后,置小鼠于游泳箱中,水深不少于30cm,水温25±1℃,鼠尾根部负荷5%体重的铅皮,记录小鼠游泳开始至死亡的时间,作为小鼠游泳时间;
②肝糖原的测定:末次灌胃30min后,在温度为25±1℃的水中不负重游泳90min,颈椎脱臼处死小鼠,用生理盐水洗净,并用滤纸吸干水分后,准确称取肝脏100mg,肝糖原检测试剂盒检测小鼠肝糖原含量;
(6)实验结果
①本发明对小鼠负重游泳时间的影响
经口给予小鼠G1~G4样品后,G1与空白对照组比较,可以延长小鼠负重游泳时间,本发明G2~G4药物与空白对照组比较,可以显著延长小鼠负重游泳时间,且明显优于G1药物。结果详见下表。
对小鼠负重游泳时间的影响
上述实验证明本发明能显著提高机体免疫力,提高小鼠的体力和耐力。
实施例5产品稳定性试验
样品1:本发明实施例3的谷物棒;
样品2:本发明实施例3同样制备方法,仅将藜麦肽提取物替换为实施例3中的对照提取物;
将上述样品在常温下进行储存,定期取样请专业的感官评价人员做口味品尝,感官评定结果如下表;
储存时间 | 样品1 | 样品2 |
0个月 | 有谷物棒香味,无异味 | 有谷物棒香味,无异味 |
8个月 | 有谷物棒香味,无异味 | 有谷物棒香味,无异味 |
12个月 | 有谷物棒香味,无异味 | 有谷物棒香味,无异味 |
16个月 | 有谷物棒香味,无异味 | 有轻微异味 |
20个月 | 有谷物棒香味,无异味 | 有明显异味 |
24个月 | 有谷物棒香味,无异味 | 异味较重 |
由表可以看出,在保质期后期,不含谷胱甘肽的样品2较样品1有明显的异味,说明谷物棒中的油脂等成分发生氧化等反应,可见在产品中加入本发明所述的藜麦肽提取物可有效减缓产品变质的速度,保证产品在有效期内不变质。
Claims (6)
1.一种全营养谷物棒,其特征在于,所述谷物棒由以下重量份数组成的原料制备:
膨化藜麦18-25份,燕麦片10-18份,黑米红枣膨化米5-12份,藜麦肽提取物1-3份,榛子仁2-6份,黑芝麻籽2-6份,南瓜籽仁1-3份,红枣干2-6份,水溶性膳食纤维2-5份,大豆肽1-3份,L-谷氨酰胺1-3份,葡萄糖浆10-15份,高油酸葵花籽油1-5份,甘油1-5份,大豆磷脂0.5-1份,大豆分离蛋白7份,复合营养强化剂2份;
所述藜麦肽提取物的制备方法如下:
(1)藜麦粉碎后过100目筛,向藜麦粉中加入重量体积比10-20倍的水,混合均匀,调整pH8-10,加热至50-80℃保温搅拌20-60min后降温至室温;
(2)向步骤(1)所得溶液中按100g/L加入葡萄糖,以及6g/L的食品级(NH4)2SO4,得发酵基质;
(3)按5-10%的接种量,向步骤(2)所得发酵基质中接入酿酒酵母种子液进行发酵,30℃,通气量6L/min,罐压0.03MPa,500rpm,恒pH6.0条件下进行发酵培养,发酵至30h时,一次性添加终浓度为25mmol/L的L-半胱氨酸,继续发酵18-24h;
(4)发酵结束后进行巴氏杀菌;
(5)调节pH8-10,温度50-70℃,添加藜麦粉0.2-0.4%的碱性蛋白酶,酶解1-2h;
(6)降温至30-50℃后,调节pH至5-7,添加藜麦粉0.3-0.6%的中性蛋白酶,酶解2-3h;
(7)调节pH6-7,温度40-60℃,添加藜麦粉0.01-0.04%的风味蛋白酶,酶解1-3h,酶解结束后,加热至85℃-95℃,灭酶15-20分钟;
(8)灭酶后的酶解液经孔径50-1000μm粗滤,滤液于10-20℃循环超滤浓缩去除水分得固形物含量20-40%浓缩液;浓缩液经真空冷冻干燥、超微粉碎得藜麦肽提取物。
2.如权利要求1所述的一种全营养谷物棒,其特征在于,所述酵母种子液的制备方法如下:
取酵母菌tlj2016斜面菌种一环,接入装有30mL摇瓶培养基的250mL摇瓶中150rpm,30℃培养30h得种子液;
摇瓶培养基(g/L):(NH4)2SO4 6、葡萄糖35、K2HPO4·3H2O 3、KH2PO4 0.5、酵母粉11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,其余为水,pH6.0。
3.如权利要求1所述的一种全营养谷物棒,其特征在于,所述复合营养强化剂组成为:L-乳酸钙(五水)18-20份;β-胡萝卜素0.5-0.8份;维生素B12 0.006-0.008份;维生素D酵母提取物0.2-0.5份。
4.如权利要求1所述的一种全营养谷物棒,其特征在于,所述膨化藜麦的制备方法如下:(1)将经检验合格的藜麦米粉碎后过60目筛,筛下物备用;
(2)利用双螺杆挤压技术制备膨化藜麦:
挤压膨化:
模具:1.5mm,24孔;喂料速度:180-220kg/h;挤压机含水量:8-12%;螺杆转速:350-400rpm;切割速率:600-650rpm;挤压温度:135-150℃;
硫化干燥温度:35-45℃;
烘烤温度:210-220℃;时间:4s;
(3)筛选
12目筛筛除不完整粒,人工去除颜色异常粒,即得膨化藜麦。
5.如权利要求1所述的一种全营养谷物棒,其特征在于,所述黑米红枣膨化米原料组成为:大米:黑米:红枣=5:4:1。
6.权利要求1-5任意一项所述全营养谷物棒的制备方法,其特征在于,步骤如下:
(1)原料称量
a、将颗粒状原料按比例称量;
b、将粉体原料按比例称量混合;
c、将糖浆、油等液态原料称量,加热溶解、乳化;
(2)原料混合
先将配料里的粉体物料按重量由少到多顺序混合均匀,再投入颗粒状物料,充分混合,最后将溶好的液态原料投入干混设备,充分搅拌均匀;
(3)成型、冷却
搅拌均匀后,成型,冷却后进行切割包装。
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