CN109288068A - 一种提高记忆力速溶粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种提高记忆力速溶粉的制备方法,将亚麻籽仁油加热,再将大豆卵磷脂和磷脂酰丝氨酸加入搅拌溶解,加入蜂蜜搅拌得到蜜油;燕麦粉、牛磺酸、亚麻籽蛋白粉、用纯净水溶解混合均匀得到水浆;将蜜油加热后加入水浆,在60‑79℃保持30min得到蜜油浆料;将蜜油浆料依次进行三次均质操作后投入超低温冷冻箱,将温度降至‑60℃~‑70℃,保持36‑48h进行晶化;再升温至0℃,放入冻干机进行真空脱水,得到含水量≤3%的预产物;将预产物升温至0‑10℃,加入冷冻低温粉碎机粉碎至140‑220目得到速溶粉,进行包装。本发明的原材料配比的合理性、产品的稳定性、营养物质的保持性、生产方式的科学性、产品口感的舒适性,通过科技创新,给人们提供一个科学的大脑健康产品。
Description
技术领域
本发明属于食品加工技术领域,涉及一种速溶粉,尤其是涉及一种提高记忆力速溶粉及其制备方法。
背景技术
随着社会的发展,人们物质和精神生活水平的提高、人的大脑使用率也进入了快车道。儿童也不甘落后,各种培训班、手机微信、电脑和没完没了的功课,给儿童和青少年学生大脑增加了沉重的负担。另外,大部分儿童都存在或多或少的偏食现象,由于偏食造成大脑细胞需要的营养物质得不到补充,更加重了大脑的负担。患记忆力减退、头疼、甚至抑郁症的儿童每年都在增加。
亚麻籽仁油和亚麻籽蛋白粉中富含亚麻酸,尤其是α-亚麻酸,而α-亚麻酸是构成细胞膜和生物酶的基础物质,对人体健康起着决定性作用;对儿童的大脑发育和增强脑细胞信息功能尤为重要;但亚麻籽油遇光遇热很容易氧化变质,亚麻籽油及其制品还有一个缺点是保存一段时间就会发苦或产生哈喇味,严重影响了亚麻籽产品作为食用品的推广应用。
发明内容
为了解决儿童和青少年学生大脑营养问题,本发明公开了一种提高记忆力速溶粉及其制备方法。在生产工艺方面,本发明突出的是原材料配比的合理性、产品的稳定性、营养物质的保持性、生产方式的科学性、产品口感的舒适性。通过科技创新,给儿童和青少年提供一个科学的大脑健康产品。本品也是预防老年人记忆力减退和老年痴呆的保健食品。
本发明是通过如下技术方案实现的:
一方面,本发明公开了一种提高记忆力速溶粉,是由如下重量份的原料制成的:蜜油38-98份、牛磺酸1-5份、亚麻籽蛋白粉1-5份、燕麦粉8-30份;其中,所述蜜油是由如下重量份的原料组成的:亚麻籽仁油25-50份、大豆卵磷脂2-10份、磷脂酰丝氨酸1-2份、蜂蜜25-35份。
作为一种优选实施方式,所述蜜油是将亚麻籽仁油加热到30-40℃后,先将大豆卵磷脂和磷脂酰丝氨酸加入搅拌溶解,再加入蜂蜜在35-45℃下搅拌15-25min得到的。
另一方面,本发明还公开了一种提高记忆力速溶粉的制备方法,是通过如下步骤实现的:
(1)将亚麻籽仁油加热到30-40℃后,先将大豆卵磷脂和磷脂酰丝氨酸加入搅拌溶解,再加入蜂蜜在35-45℃下搅拌15-25min得到蜜油;
(2)将用6-20倍纯净水溶解牛磺酸得到的牛磺酸水浆、用4-15倍纯净水溶解亚麻籽蛋白粉得到的亚麻籽蛋白粉水浆、以及用6-12倍纯净水溶解燕麦粉得到的燕麦粉水浆混合搅匀得到水浆;
(3)将蜜油加热至60-79℃后,边搅拌边缓慢加入水浆,然后在60-79℃保持30min得到蜜油浆料;
(4)将蜜油浆料依次进行三次均质操作,第一次均质压力为12MPa,第二次均质压力为19MPa,第三次均质压力为25MPa;
(5)将经过步骤(4)处理的蜜油浆料投入超低温冷冻箱,将温度降至-60℃~-70℃,保持36-48h进行晶化;优选地,可以控制冷冻箱的降温速度为22-50℃/min;
(6)将晶化后蜜油浆料升温至0℃,放入冻干机进行真空脱水,得到含水量≤3%的预产物;
(7)将步骤(6)得到的初产品升温至-5℃~10℃,加入冷冻低温粉碎机粉碎至140-220目得到速溶粉,进行包装;也可以根据不同需求可以将速溶粉加工为片、颗粒、胶囊、粉、饮料和口服液等剂型。
作为一种优选实施方式,亚麻籽仁油、蜂蜜、磷脂酰丝氨酸、牛磺酸、亚麻籽蛋白粉、大豆磷脂、燕麦粉的质量比为(25-50):(25-35):(1-3):(1-5):(1-5):(2-10):(8-30)。
作为一种优选实施方式,步骤(6)中,将升温至0℃的蜜油浆料放入冻干机,在低温-40℃~-45℃、高温-35℃~-40℃,分别恒温 3-8小时进行真空脱水2-4次,得到含水量≤3%的预产物。
本发明中原料配比合理:
亚麻籽仁油和亚麻籽蛋白粉中富含亚麻酸,尤其是α-亚麻酸,而α-亚麻酸是构成细胞膜和生物酶的基础物质,对人体健康起着决定性作用;对儿童的大脑发育和增强脑细胞信息功能尤为重要;
蜂蜜是天然的大脑滋补剂,含有大脑神经元所需要的能量,蜂蜜中富含锌、镁等多种微量元素及多种维生素,是益脑增智的要素;每100克蜂蜜中含有1200~1500微克的乙酰胆碱,乙酰胆碱是一种重要的中枢神经递质,与人的学习能力和记忆能力直接相关; 磷脂酰丝氨酸是一种半必须营养素,简称 ps,是大脑细胞膜的重要组成成分之一;主要作用是改善神经细胞功能,调节神经脉冲的传导,增强大脑记忆;但磷脂酰丝氨酸不能由人体自身完全合成,需要从食物中获取;
牛磺酸与脑组织成分有关,牛磺酸可促进大脑的学习和记忆能力,补充适量的牛磺酸可以提高学习记忆的准确性,对神经***的新陈代谢有重要作用;
大豆卵磷脂有效成分是卵磷脂,卵磷脂能加强大脑神经元之间信息传递,提高脑机能,增强记忆速度,使思维能力和智商水平提高;
燕麦是营养丰富的粗粮作物,含有粗蛋白质、脂肪以及磷、铁、钙等微量元素,尤其是水溶性膳食纤维更是人们生活水平提高后人体缺乏的;
这几种物质的配合,从相同和不同的营养学方面对提高儿童尤其是人体免疫力和大脑健康方面起着重要作用;此外,燕麦与其他组分搭配,尤其是燕麦与蜜油配合能够使各物质更加融合,使速溶粉不仅更容易被人体消化吸收,而且使冲泡后的速溶粉较长时间保持均匀状态。
蜂蜜具有抗氧化和抑茵的作用,在速溶粉配料中添加蜂蜜可以增强产品的抗氧化功能,一方面可以有效化解亚麻籽油遇光遇热很容易氧化变质和保存一段时间就会发苦或产生哈喇味的缺陷,延长产品保质期;另一方面蜂蜜自然风味独特、细腻爽滑,能显著改善速溶粉的口感,掩盖亚麻籽油的不良气味;此外,本发明用亚麻蛋白代替传统的大豆蛋白,含有一定量多糖胶的亚麻蛋白比大豆蛋白有更强的亲油性,可以促进产品的乳化和品质的稳定。
此外,配方中主要原料亚麻籽仁油和大豆卵磷脂、磷脂酰丝氨酸是油溶性物质,其它原材料均为水溶性,直接不易混合,也不利于人体吸收,通常是不能制成饮料、口服液等水溶性产品的;本发明先将原料分批制成水浆和蜜油并融合形成蜜油浆料后,采取三次均质、超低温冷冻晶化、冷冻低温粉碎等工艺将各原料的物理性质改变,生产出的产品水溶性好、营养物质损失少、保质时间长;此外,创造性地发现由蜂蜜和亚麻籽仁油熬制的蜜油与其它组分通过晶化工艺,完好的融合了亚麻仁油、蜂蜜和其它水浆原料中的天然小分子,不仅使速溶粉的口感细腻爽口,更容易被人体消化吸收;而且均质效果更好,冲泡后的速溶粉不容易发生沉降。
具体实施方式
以下描述用于揭示本发明以使本领域技术人员能够实现本发明。以下描述中的优选实施例只作为举例,本领域技术人员可以想到其他显而易见的变型。
实施例1
一种提高记忆力速溶粉的制备方法,是通过如下步骤实现的:
(1) 将50kg亚麻籽仁油加热到40℃时,将2kg大豆卵磷脂和2kg磷脂酰丝氨酸加入搅拌溶解以后再加入35kg蜂蜜,控制温度在45℃之间搅拌15min得到蜜油;
(2) 将5kg牛磺酸、1kg亚麻籽蛋白粉、8kg燕麦粉,分别用30kg、15kg、96kg水溶解后混合搅匀得到水浆;
(3) 将蜜油加热至69℃后,边搅拌边缓慢加入水浆,然后在69℃保持30min得到蜜油浆料;
(4) 将蜜油浆料依次进行三次均质操作,第一次均质压力为12MPa,第二次均质压力为19MPa,第三次均质压力为25MPa;
(5) 将经过步骤(4)处理的蜜油浆料超低温冷冻箱,控制降温速度为22℃/min,将温度降至-60℃,保持48h进行晶化;
(6) 将晶化后蜜油浆料升温至0℃,放入冻干机进行真空脱水,在低温-40℃、高温-35℃,分别恒温 3小时进行真空脱水3次,得到含水量≤3%的预产物;
(7) 将步骤(6)得到的初产品升温至0℃,加入冷冻低温粉碎机粉碎至140目得到速溶粉,进行包装。
实施例2
一种提高记忆力速溶粉的制备方法,是通过如下步骤实现的:
(1) 将25kg亚麻籽仁油加热到30℃时,将10kg大豆卵磷脂和1kg磷脂酰丝氨酸加入搅拌溶解以后再加入30kg蜂蜜,控制温度在35℃之间搅拌25min得到蜜油;
(2) 将1kg牛磺酸、5kg亚麻籽蛋白粉、30kg燕麦粉,分别用20kg、20kg、180kg水溶解后混合搅匀得到水浆;
(3) 将蜜油加热至79℃后,边搅拌边缓慢加入水浆,然后在79℃保持30min得到蜜油浆料;
(4) 将蜜油浆料依次进行三次均质操作,第一次均质压力为12MPa,第二次均质压力为19MPa,第三次均质压力为25MPa;
(5) 将经过步骤(4)处理的蜜油浆料超低温冷冻箱,控制降温速度为30℃/min,将温度降至-65℃,保持42h进行晶化;
(6) 将晶化后蜜油浆料升温至0℃,放入冻干机进行真空脱水,在低温-45℃、高温-40℃,分别恒温 3小时进行真空脱水4次,得到含水量≤3%的预产物;
(7) 将步骤(6)得到的初产品升温至0℃,加入冷冻低温粉碎机粉碎至220目得到速溶粉,进行包装。
实施例3
一种提高记忆力速溶粉的制备方法,是通过如下步骤实现的:
(1) 将35kg亚麻籽仁油加热到38℃时,将6kg大豆卵磷脂和2kg磷脂酰丝氨酸加入搅拌溶解以后,加入25kg蜂蜜在42℃下搅拌20min得到蜜油;
(2) 将3kg牛磺酸、3.5kg亚麻籽蛋白粉、20kg燕麦粉,分别用30kg、28kg、160kg水溶解后混合搅匀得到水浆;
(3) 将蜜油加热至60℃后,边搅拌边缓慢加入水浆,然后在60℃保持30min得到蜜油浆料;
(4) 将蜜油浆料依次进行三次均质操作,第一次均质压力为12MPa,第二次均质压力为19MPa,第三次均质压力为25MPa;
(5) 将经过步骤(4)处理的蜜油浆料超低温冷冻箱,控制降温速度为35-40℃/min,将温度降至-65℃,保持46h进行晶化;
(6) 将晶化后蜜油浆料升温至0℃,放入冻干机进行真空脱水,在低温-42℃、高温-38℃,分别恒温 4小时进行真空脱水3次,得到含水量≤3%的预产物;
(7) 将步骤(6)得到的初产品升温至0℃,加入冷冻低温粉碎机粉碎至180目得到速溶粉,进行包装。
对比例1
一种提高记忆力速溶粉的制备方法,是通过如下步骤实现的:
(1)将8kg大豆卵磷脂、2kg磷脂酰丝氨酸加入35kg亚麻籽仁油中搅拌溶解成混合油;将30kg燕麦粉、3kg牛磺酸、3kg亚麻籽蛋白粉分别用120kg、17kg、15kg纯净水溶解后,加入混合油中搅匀得到蜜油水浆;
(2)将蜜油浆料依次进行三次均质操作,第一次均质压力为12MPa,第二次均质压力为19MPa,第三次均质压力为25MPa;
(3)将经过步骤(4)处理的蜜油浆料投入速冻箱,将温度降至-65℃,保持42h进行晶化;速冻箱的降温速度为30-35℃/min;
(4)将晶化后蜜油浆料升温至0℃,放入冻干机进行真空脱水,在低温32℃、高温30℃,分别恒温 4小时进行真空脱水4次,得到含水量≤3%的预产物;
(5)将步骤(4)得到的初产品升温至0℃,加入冷冻低温粉碎机粉碎至180目得到速溶粉,进行包装。
对比例2
一种提高记忆力速溶粉的制备方法,是通过如下步骤实现的:
(1) 将6kg大豆卵磷脂、2kg磷脂酰丝氨酸加入30kg亚麻籽仁油中搅拌溶解,然后加热到40℃时加入10kg蜂蜜搅匀成混合油;将40kg燕麦粉、3kg牛磺酸、3kg亚麻籽蛋白粉分别用165kg、16kg、15kg纯净水溶解后,加入混合油中搅匀得到蜜油水浆;
(2) 将蜜油浆料依次进行三次均质操作,第一次均质压力为12MPa,第二次均质压力为19MPa,第三次均质压力为25MPa;
(3) 将经过步骤(4)处理的蜜油浆料投入速冻箱,将温度降至-70℃,保持45h进行晶化;速冻箱的降温速度为25-30℃/min;
(4) 晶化后蜜油浆料升温至0℃,放入冻干机进行真空脱水,在低温35℃、高温35℃,分别恒温 3小时进行真空脱水4次,得到含水量≤3%的预产物;
(5) 将步骤(4)得到的初产品升温至0℃,加入冷冻低温粉碎机粉碎至180目得到速溶粉,进行包装。
表1为实施例和对比例中速溶粉的分析结果
。
由此,可见蜜油和燕麦粉这两种看似常规原料的配合利用在保持速溶粉口感和稳定性方面发挥了重要作用。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是本发明的原理,在不脱离本发明精神和范围的前提下本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明的范围内。本发明要求的保护范围由所附的权利要求书及其等同物界定。
Claims (6)
1.一种提高记忆力速溶粉,其特征在于是由如下重量份的原料制成的:蜜油38-98份、牛磺酸1-5份、亚麻籽蛋白粉1-5份、燕麦粉8-30份;其中,所述蜜油是由如下重量份的原料组成的:亚麻籽仁油25-50份、大豆卵磷脂2-10份、磷脂酰丝氨酸1-2份、蜂蜜25-35份。
2.如权利要求1所述提高记忆力速溶粉,其特征在于:所述蜜油是将亚麻籽仁油加热到30-40℃后,先将大豆卵磷脂和磷脂酰丝氨酸加入搅拌溶解,再加入蜂蜜在35-45℃下搅拌15-25min得到的。
3.一种提高记忆力速溶粉的制备方法,其特征在于是通过如下步骤实现的:
(1)将亚麻籽仁油加热到30-40℃后,先将大豆卵磷脂和磷脂酰丝氨酸加入搅拌溶解,再加入蜂蜜在35-45℃下搅拌15-25min得到蜜油;
(2)将用6-20倍纯净水溶解牛磺酸得到的牛磺酸水浆、用4-15倍纯净水溶解亚麻籽蛋白粉得到的亚麻籽蛋白粉水浆、以及用6-12倍纯净水溶解燕麦粉得到的燕麦粉水浆混合搅匀得到水浆;
(3)将蜜油加热至60-79℃后,边搅拌边缓慢加入水浆,然后在60-79℃保持30min得到蜜油浆料;
(4)将蜜油浆料依次进行三次均质操作,第一次均质压力为12MPa,第二次均质压力为19MPa,第三次均质压力为25MPa;
(5)将经过步骤(4)处理的蜜油浆料投入超低温冷冻箱,将温度降至-60℃~-70℃,保持36-48h进行晶化;
(6)将晶化后蜜油浆料升温至0℃,放入冻干机进行真空脱水,得到含水量≤3%的预产物;
(7)将步骤(6)得到的初产品升温至-5℃~10℃,加入冷冻低温粉碎机粉碎至140-220目得到速溶粉,进行包装。
4.如权利要求3所述提高记忆力速溶粉的制备方法,其特征在于:亚麻籽仁油、蜂蜜、磷脂酰丝氨酸、牛磺酸、亚麻籽蛋白粉、大豆磷脂、燕麦粉的质量比为(25-50):(25-35):(1-2):(1-5):(1-5):(2-10):(8-30)。
5.如权利要求3所述提高记忆力速溶粉的制备方法,其特征在于:步骤(5)中,冷冻箱的降温速度为22-50℃/min。
6.如权利要求3所述提高记忆力速溶粉的制备方法,其特征在于:步骤(6)中,将升温至0℃的蜜油浆料放入冻干机,在低温-40℃~-45℃、高温-35℃~-40℃,分别恒温 3-8小时进行真空脱水2-4次,得到含水量≤3%的预产物。
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CN103315299A (zh) * | 2013-07-08 | 2013-09-25 | 北京东方红航天生物技术股份有限公司 | 一种具有增强免疫力和记忆力功能的保健食品 |
CN103690627A (zh) * | 2013-11-20 | 2014-04-02 | 程刚 | 一种辅助改善记忆保健功能冲剂 |
CN106473123A (zh) * | 2015-09-02 | 2017-03-08 | 哈尔滨鑫红菊食品科技有限公司 | 一种含有复合维生素和复合矿物质的采用水溶性糯米蛋白为原料的蛋白粉食品加工艺 |
CN107156832A (zh) * | 2017-05-31 | 2017-09-15 | 江苏朸健生命科技发展有限公司 | 一种改善记忆力的保健食品 |
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