CN108887566B - 一种无麸质的代餐粉组合物及其制备方法 - Google Patents
一种无麸质的代餐粉组合物及其制备方法 Download PDFInfo
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Abstract
本发明公开一种无麸质的具有改善血糖水平的代餐粉组合物及其制备方法,原料包括大米、玉米、高粱、荞麦、小米、藜麦粉、香蕉粉、橘子纤维、草莓粉、黑加仑粉、南瓜籽、苹果膳食纤维、菊粉、魔芋粉、乳清蛋白粉、乳矿物盐、酵母粉、果胶粉,在不添加小麦、大麦、黑麦等麸质食品原料的情况下,通过原料的合理的配伍搭配,在满足乳糜泄等人群食用对于营养成分要求的同时,进一步地提高了代餐粉的食用性能,提高润滑细腻的口感、香气以及促进营养消化吸收。
Description
技术领域
本发明属于健康食品领域,具体涉及一种无麸质的具有改善血糖水平的代餐粉组合物及其制备方法。
背景技术
根据现代营养学的研究,多种谷物类复配食用,可以使不同种类谷物中的限制性氨基酸得到补充,混合食物蛋白质中的必须氨基酸含量以及比例更接近人体蛋白质的氨基酸模式,提高膳食蛋白质的价值。我国的传统膳食结构是以谷物为主题,开发多谷物膳食平衡的营养代餐粉十分符合国内人群的需求。
麸质,也称面筋,主要的成分是麦谷蛋白和醇溶谷蛋白。主要存在于小麦、黑麦和大麦等谷物中,麸质是一种过敏原,可引发乳糜泻等病症。乳糜泻是慢性肠道吸收不良疾病,在欧美国家发病率较高,达到了0.5-2%。在欧美有较多的无麸质食品,如无麸质意大利面、蛋糕、饼干等。对于无麸质食品而言,口感是影响其最为主要的饮食,由于蛋白质性质不同,无麸质食品缺乏网络结构,无法锁住水分,因此这种类似面糊的性质使得其在面包或者饼干的加工过程中会严重影响产品的质量,比如出现较大的空隙,整体易崩溃等等。无麸质食品是指用天然的不含麸质的原料按照良好操作规范生产的食品。欧盟规定只有含低于20mg/kg麸质的食品才允许在包装上标注“不含麸质”。
在现有技术中,已有一些研究无麸质的食品,如公开号为CN108041119A公开了无麸质食用菌全谷物杂粮饼干,选择糙米、玉米、小米、马铃薯等制备得到。在代餐粉的加工中,目前针对于无麸质的研究还较少。代餐粉是一种综合性冲调粉剂产品,它集营养均衡、效果显著、食用方便等优点于一身。由于无麸质的产品可用于多种疾病的预防和治疗当中,因此开发一种能够有效地避免麸质过敏原引起疾病的代餐粉具有很重要的意义。
发明内容
基于现有技术中存在的问题,本发明旨在提供一种无麸质的具有改善血糖水平的代餐粉组合物及其制备方法,以及该代餐粉的具体用途。
本发明的技术方案如下。
一种具有改善血糖水平的代餐粉在制备健康食品领域中的用途,适用于乳糜泻人群。
进一步地,所述的具有改善血糖水平的代餐粉在制备监控视频领域中的用途,其所述的代餐粉不含麸质。
进一步地,本发明涉及一种无麸质的具有改善血糖水平的代餐粉组合物,组分包括:大米、玉米、高粱、荞麦、小米、藜麦粉,不含大麦、小麦和黑麦。
进一步地,所述组分进一步包括香蕉粉、橘子纤维、草莓粉、黑加仑粉、南瓜籽、苹果膳食纤维、菊粉、魔芋粉、乳清蛋白粉、乳矿物盐、酵母粉、果胶粉。
进一步地,所述的组分用量为大米20-30份、玉米20-30份、高粱20-30份、荞麦10-20份、小米10-20份、藜麦粉10-20份、香蕉粉2-5份、橘子纤维2-5份、草莓粉2-5份、黑加仑粉1-3份、南瓜籽1-3份、苹果膳食纤维1-3份、菊粉1-3份、魔芋粉1-3份、乳清蛋白粉3-5份、乳矿物盐0.1-1份、酵母粉0.1-1份,所述各组分为粉剂原料。
进一步地,所述的组分用量为大米25-30份、玉米25-30份、高粱25-30份、荞麦10-15份、小米10-15份、藜麦粉10-15份、香蕉粉2-4份、橘子纤维2-4份、草莓粉3-5份、黑加仑粉1-2份、南瓜籽1-2份、苹果膳食纤维1-2份、菊粉1-2份、魔芋粉1-2份、乳清蛋白粉3-4份、乳矿物盐0.1-0.5份、酵母粉0.1-0.5份,所述各组分为粉剂原料。
进一步地,代餐粉组合物,其还可以包括维生素、矿物质,二者用量为0.05-0.1份、0.05-0.1份。
进一步地,代餐粉组合物还可以添加果胶粉,果胶粉的用量为1-3份。
进一步地,所述的代餐粉组合物还可以进一步地加工处理,如制备得到面条、饼干、面点等本领域常规的食物,通过组合物原料的合理选择搭配,使得即满足的营养成分的需求,又实现了产品形式的多元化,拓展适应于乳糜泄人群的无麸质产品类型。本发明所述的代餐粉包括但不限于上述的具体用途。如通过原料和面、糊化、熟化、压面、切条、干燥等工艺制备得到面条。
一种无麸质的具有改善血糖水平的无麸质代餐粉,其组分为:大米25份、玉米25份、高粱30份、荞麦10份、小米10份、藜麦粉10份、香蕉粉2份、橘子纤维2份、草莓粉3份、黑加仑粉1份、南瓜籽1份、苹果膳食纤维1-2份、菊粉1-2份、魔芋粉1-2份、乳清蛋白粉3-4份、乳矿物盐0.1-0.5份、酵母粉0.1-0.5份、维生素0.05-0.1份、矿物质0.05-0.1份、果胶粉1-3份。
对于该组合物而言,大米、玉米、高粱、荞麦、小米和藜麦粉作为代餐粉的主要组成,提供主要的营养和蛋白质等。且作为可直接冲泡食用的食品,上述物质经过了熟化处理。
对于香蕉粉、橘子纤维、草莓粉、黑加仑粉、南瓜籽、苹果膳食纤维、菊粉等而言,可以提供足量的纤维素、矿物质和维生素等生理活性物质。
而对于乳清蛋白粉而言,可以进一步的补充无麸质带来的蛋白质成分的缺失,且能够模仿补充面筋蛋白的结构。
魔芋粉含有十六种氨基酸、和丰富的微量元素和纤维,具有良好的保健作用。本发明中,基于代餐粉冲泡或后续加工为其他产品类型时口感的考虑,添加了魔芋粉和果胶粉来实现这一目的。乳矿物盐可以进一步补充微量元素,酵母粉能够进一步改善产品的口感风味。
对于代餐粉而言,十分重要的一点是预防摄入该食品时导致的营养不良的风险,因此,本申请而言,上述营养成分的合理搭配对于确保蛋白质、矿物质、脂肪、膳食纤维等营养的摄入有足够的保证。
特别地,本发明还涉及到该代餐粉组合物的制备方法。
一种无麸质的具有改善血糖水平的代餐粉组合物制备方法,包括如下的步骤:
(1)按照组分配比称取原料,备用;
(2)将大米、玉米、高粱、荞麦、小米和藜麦粉分别进一步粉碎过筛,过筛目数为250-300目;
(3)将其他组分过85-100目筛;
(4)将原料混合置于三维混合机内混合均匀,分装即可。
所述的原料大米、玉米、高粱、荞麦、小米、藜麦粉经过膨化或滚筒干燥处理。或本领域的常规的其他常规处理方式,如除杂、熟化、干燥、粉碎工艺处理。对于本申请及实施例而言,显然原料无特殊说明(尤其是原料无法直接食用的组分),均是要经过熟化处理以便于可以冲泡食用。熟化方式优选上述的工艺进行。
特别地,对于高粱粉而言,高粱粉具有砂质的口感,在食用时会影响口感,本发明对高粱粉采取如下的工艺处理:
将高粱粉粗粉碎,过30-50目筛,然后利用氮气对高粱粉进行速冻处理,控制降温速度1-5℃每分钟,当从室温降低至-10℃到-5℃时,保持在该低温下20min;
细粉碎,利用冲击磨粉碎粒径过100-150目筛;粉碎后控制在-15℃到-10℃环境下放置15-20min;
超细粉碎,利用冲击磨粉碎粒径过200-250目筛,得到高粱粉。
所述工艺处理过的高粱粉,砂质口感得到显著的改善。
研究表明,上述工艺处理后的高粱粉与大米、玉米、荞麦、小米和藜麦粉相互的配伍,代餐粉的溶解性好,尤其是在本发明所述的过筛目数下,能够在无麸质的情况下进一步地增进代餐粉的溶解性,且香气纯正,达到口感和营养相互补充的效果。
本发明无麸质代餐粉有益效果包括,在不添加小麦、大麦、黑麦等麸质食品原料的情况下,通过原料的合理的配伍搭配,在满足乳糜泄等人群食用对于营养成分要求的同时,进一步地提高了代餐粉的食用性能,如润滑细腻的口感、香气以及消化吸收情况;尤其是对于高粱粉的处理方式,解决了高粱粉的砂质口感,并与其他几种主要配料配伍使用,保证机体能量的摄入,有效地改善血糖水平,能够长期食用。
具体实施方式
实施例1
一种无麸质的具有改善血糖水平的代餐粉组合物,组分用量为大米20份、玉米22份、高粱30份、荞麦10份、小米12份、藜麦粉10份、香蕉粉2.5份、橘子纤维2.5份、草莓粉2.5份、黑加仑粉1.5份、南瓜籽1份、苹果膳食纤维1份、菊粉1份、魔芋粉1份、乳清蛋白粉3.5份、乳矿物盐0.1份、酵母粉0.1份,该组合物产品形态为粉剂。
实施例2
一种无麸质的代餐粉,其组分为:大米25份、玉米25份、高粱30份、荞麦10份、小米10份、藜麦粉10份、香蕉粉2份、橘子纤维2份、草莓粉3份、黑加仑粉1份、南瓜籽1份、苹果膳食纤维1份、菊粉2份、魔芋粉2份、乳清蛋白粉4份、乳矿物盐0.1份、酵母粉0.1份、维生素0.05份、矿物质0.05份、果胶粉2份。
实施例3
一种无麸质的代餐粉加工方法,包括如下的步骤:
(1)按照实施例2组分配比称取原料,备用,各个组分原料的形态为粉状;
(2)将大米粉、玉米粉、高粱粉、荞麦粉、小米粉和藜麦粉分别粉碎过筛,过筛目数为260目;
(3)将其他组分过85-100目筛;
(4)将原料混合置于三维混合机内混合均匀,分装即可。
实施例4
高粱粉的加工方法,包括:将高粱粉粗粉碎,过30-50目筛,然后利用氮气对高粱粉进行速冻处理,控制降温速度1℃每分钟,当从室温降低至-10℃时,保持在该低温下20min;
细粉碎,利用冲击磨粉碎粒径过120目筛;粉碎后控制在-15℃到-10℃环境下放置20min;
超细粉碎,利用冲击磨粉碎粒径过200-250目筛,得到高粱粉。
该实施例得到的高粱粉进一步用于实施例3加工方法中,作为实施例3的原料使用。
对比例1
一种无麸质的代餐粉,其组分为:大米35份、玉米35份、高粱15份、荞麦10份、小米8份、藜麦粉8份、香蕉粉2份、橘子纤维2份、草莓粉3份、黑加仑粉1份、南瓜籽1份、苹果膳食纤维1份、菊粉2份、魔芋粉2份、乳清蛋白粉4份、乳矿物盐0.1份、酵母粉0.1份、维生素0.05份、矿物质0.05份;制备工艺按照实施例3工艺进行。
对比例2
一种无麸质的代餐粉,其组分为:大米25份、玉米25份、高粱30份、荞麦10份、小米10份、藜麦粉10份、香蕉粉1份、橘子纤维1份、草莓粉3份、黑加仑粉0.5份、南瓜籽0.5份、苹果膳食纤维1份、菊粉0.5份、魔芋粉0.5份、乳清蛋白粉4份、乳矿物盐0.1份、酵母粉0.1份、维生素0.05份、矿物质0.05份;制备工艺按照实施例3工艺进行。
对比例3
高粱粉的加工方法,按照本领域常规的冲击磨等加工方式加工为200-250目筛,即与本发明所述的低温两步粉碎不同的工艺,无特殊要求,常规的粉碎方式达到上述目数即可。
对比例4
一种无麸质的代餐粉加工方法,包括如下的步骤:
(1)按照实施例2组分配比称取原料,备用,各个组分原料的形态为粉状;
(2)将大米粉、玉米粉、高粱粉、荞麦粉、小米粉和藜麦粉分别粉碎过筛,过筛目数为100-150目;
(3)将其他组分过85-100目筛;
(4)将原料混合置于三维混合机内混合均匀,分装即可。
改善血糖水平效果实验
观察本发明营养代餐粉对于小鼠血脂的影响(与本申请前期系列申请采用类似方法测定血脂水平)。
小白鼠,SPF级,雄性。在动物房内温度22℃和相对湿度60%的条件下适应性饲养7天。
分组,将无显著差异的小鼠随机分成2组,每组10只,分别为空白对照组、本发明实施例组。
小鼠造模:空白组喂食基础饲料,其他组喂食营养肥胖造模饲料,连续饲喂3周,每隔一天称量一次体重,当肥胖度大于20%时即为肥胖,表明肥胖模型建立成功。肥胖度=(造模组每只小鼠实际重量-正常组平均重量)/正常组平均重量。
给药途径为口服灌胃给药,将本发明的代餐粉用水配制为浓度为25mg/ml的混悬液,空白组灌胃等体积生理盐水,实验时间为30天,每天定时喂食。
实验结束后,禁食12h,检测血清总胆固醇(TC)、甘油三酯(TG)、低密度脂蛋白胆固醇(LDL-C)的水平。
实验结果
TC(mmol/l) | TG(mmol/l) | LDL-C(mmol/l) | |
空白组 | 2.76±0.16 | 1.21±0.20 | 0.82±0.21 |
实施例3 | 2.95±0.19 | 1.26±0.14 | 0.91±0.16 |
由上述的结果可知,实施例3喂食的是肥胖型的小鼠,实验结束后,TC、TG、LDL-C水平接近于空白组,即正常的小鼠水平。实施例组的代餐粉能够限制降低肥胖小鼠TC、TG、LDL-C含量,改善血脂水平效果显著。
产品稳定性实验
对于代餐粉而言,稳定性、色泽、口感和气味是其主要的影响指标,本发明所述的工艺及组分调整对于上述的指标具有不同的影响。对于口感而言,首先测试了实施例4和对比例3处理方法对于高粱粉口感的影响,评价方式采用本领域普通的粉剂口感测试方法进行,评价结果显示,实施例4处理后的高粱粉无砂质口感,发涩的味道较淡;而对比例3有较为明显的砂质口感,且发涩味道相对于实施例4较浓。由此可以看出,本发明所述的高粱粉的加工方式能够有效地改进高粱粉的口感。
对于产品的状态而言,冲泡后不分层、无沉淀、无颗粒意味着产品质量较好。利用实施例4和对比例4的加工方法得到的代餐粉,加入30-40℃水中搅拌溶解,测试在0.5h、1h、2h时间下稳定性情况。结果显示在0.5h、1h、2h条件下,实施例4产品没有出现分层,且无沉淀和颗粒。然而对比例4得到的代餐粉,在0.5h时产品基本没有分层,但有少量沉淀,在1h和2h时,均出现了不同程度的分层情况以及沉淀情况。即本发明所强调的大米粉、玉米粉、高粱粉、荞麦粉、小米粉和藜麦粉的目数对于保证产品的质量十分关键。
对于口感而言,顺滑、有一定香味、口感浓厚是质量较好的体现。对比实施例4和对比例1和2产品的口感,将代餐粉加入30-40℃水中搅拌溶解。结果显示,本发明实施例4的产品口感顺滑、具有米香味和麦香味,且气味适中、流动性好。而对比例1和对比例2的测试结果,对比例1产品有一定的颗粒存在,产品口感较差,不顺滑。对比例2虽然味道比对比例1略好,但口感仍然不够顺滑,且块状感突出。
显然,本发明的上述实施例仅仅是为清楚地说明本发明所作的举例,而并非是对本发明的实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明权利要求的保护范围之内。
Claims (6)
1.一种无麸质的具有改善血糖水平的代餐粉组合物,其特征在于所述的组分用量为:大米20-30份、玉米20-30份、高粱20-30份、荞麦10-20份、小米10-20份、藜麦粉10-20份、香蕉粉2-5份、橘子纤维2-5份、草莓粉2-5份、黑加仑粉1-3份、南瓜籽1-3份、苹果膳食纤维1-3份、菊粉1-3份、魔芋粉1-3份、果胶粉1-3份、乳清蛋白粉3-5份、乳矿物盐0.1-1份、酵母粉0.1-1份,所述各组分为粉剂原料;所述的高粱粉的加工工艺为:将高粱粗粉碎,过30-50目筛,然后利用氮气对高粱粉进行速冻处理,控制降温速度1-5℃每分钟,当从室温降低至-10℃到-5℃时,保持在该低温下20min;
细粉碎,利用冲击磨粉碎粒径过100-150目筛;粉碎后控制在-15℃到-10℃环境下放置15-20min;
超细粉碎,利用冲击磨粉碎粒径过200-250目筛,得到高粱粉。
2.根据权利要求1所述的无麸质的具有改善血糖水平的代餐粉组合物,其特征在于所述的组分用量为大米25-30份、玉米25-30份、高粱25-30份、荞麦10-15份、小米10-15份、藜麦粉10-15份、香蕉粉2-4份、橘子纤维2-4份、草莓粉3-5份、黑加仑粉1-2份、南瓜籽1-2份、苹果膳食纤维1-2份、菊粉1-2份、魔芋粉1-2份、果胶粉2-3份、乳清蛋白粉3-4份、乳矿物盐0.1-0.5份、酵母粉0.1-0.5份,所述各组分为粉剂原料。
3.一种权利要求1所述的无麸质的具有改善血糖水平的代餐粉组合物制备方法,其特征在于包括如下的步骤:
(1)按照组分配比称取原料,备用;
(2)将大米、玉米、高粱、荞麦、小米和藜麦粉分别进一步的粉碎过筛,过筛目数为250-300目;
(3)将其他组分过85-100目筛;
(4)将原料混合置于三维混合机内混合均匀,分装即可。
4.根据权利要求3所述的制备方法,其特征在于所述的原料大米、玉米、高粱、荞麦、小米、藜麦粉经过膨化或滚筒干燥处理。
5.根据权利要求1所述的代餐粉组合物,其特征在于还添加维生素、矿物质,二者用量为0.05-0.1份、0.05-0.1份。
6.根据权利要求1所述的代餐粉组合物,其特征在于通过常规的加工方式加工为面条、饼干。
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