CN110384124A - A kind of saline taste generation meal nutrition bar of suitable diabetes patient and preparation method thereof - Google Patents
A kind of saline taste generation meal nutrition bar of suitable diabetes patient and preparation method thereof Download PDFInfo
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- CN110384124A CN110384124A CN201910747687.8A CN201910747687A CN110384124A CN 110384124 A CN110384124 A CN 110384124A CN 201910747687 A CN201910747687 A CN 201910747687A CN 110384124 A CN110384124 A CN 110384124A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The present invention provides the saline taste of a kind of suitable diabetes patient generation meal nutrition bars and preparation method thereof, belong to field of food, the raw material of saline taste generation meal nutrition bar includes: soybean protein, maize crisps, extruding quinoa ball, oatmeal, odd Asia seed, soybean separation protein white powder, Evamilk albumen powder, oat fiber powder, polydextrose, inulin, resistant dextrin, maltitol, glycerol, phosphatide, sunflower oil, powdered soy, hydrolyzed vegetable protein, edible salt, essence for food, composite mineral matter, multi-vitamins, potato extract, L-carnitine, chest nut powder and salty flavor ingredient etc., pass through the mixing of raw material, extrusion forming, cutting, segmented microwave baking and cooling etc., and then saline taste is obtained for food product, preparation method is simple, efficiently, finally obtained saline taste generation meal nutrition bar is full of nutrition, with unique salty Taste flavor is easily received to be used as daily generation canteen object by diabetes patient.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of the saline taste generation meal nutrition bar and its system of suitable diabetes patient
Preparation Method.
Background technique
Generation meal is relatively to mostly use part generation meal at present, including for meal with the food for replacing part or all of dinner for food product
Powder, generation meal stick, generation meal milk shake and for meal congee etc..To guarantee to be able to supplement abundance in the case where low energy is taken in for meal person
Nutrient maintains normal physiological activity, is usually adding vitamin, minerals and dietary fiber etc. for food product kind, while to albumen
The content of matter and the composition of amino acid also have corresponding requirements.Diabetes are a kind of metabolic diseases characterized by hyperglycemia, no
But it influences the health of patient, shorten the service life of patient, and also add personal and country financial burden.In recent years, China
Diabetes prevalence increases rapidly and tends to rejuvenation, wherein 90% diabetic suffers from diabetes B.Nutrition treatment
It is the important component of diabetes integrated management, diet control is its basis again, and the compliance of patient is ideal metabolism control
The key factor of system, but general diet keeper is difficult to endure starvation, therefore compliance is poor, the target of corresponding medical nutrient treatment is just
It is difficult to realize.Correlative study, which shows to eat for food and drink, can effectively improve overweight or Type 2 Diabetes Mellitus Patients with Obesity blood glucose, blood lipid water
It is flat, mitigate weight, reduces waistline, it is up to standard conducive to glycosylated hemoglobin, achieve the purpose that intervene in various aspects and even treat.
Chinese patent CN109645500A discloses a kind of cereal generation meal stick and preparation method thereof for fat reducing, including dense
Contracting lactalbumin, calcium caseinate, soybean protein isolate hydrolyze Isin glue collagen, konjaku flour, circle bud Cillium, Bai Yun
Beans extract, potato extract, conjugated linoleic acid glyceride powder, Royal DSM fabuless palm oil powder, freeze-dried fruit powder, sweet tea
Vegetable juice powder, mixing corn powder, mixed tocopherol concentrate, active probiotic powder, composite nourishing energizing agent, freeze-dried fruit particle,
Nut bits, odd Asia seed, puffed cereal particle, expanded soybean albuminous granules, oligoisomaltose, oligofructose, resistant dextrin, glycerol
With the components such as high oleic sunflower oil.Preparation method includes syrup infusion, material mixing, molding, cooling, cutting, coating or
Not coating, the generation meal stick prepared have the characteristics that negative energy balance, by force full abdomen, low glycemic, full nutrition, make personage's loss of weight of losing weight
Guarantee the health and vigor of body while fat reducing.But in the invention generation meal stick mouthfeel still be mainly sweet taste, and compatriots by
The influence of east cooking culture, Chinese more have a preference for using saline taste food as normal canteen, and confectionery is more considered as two
A kind of additional energy supply between meal, while the generation meal stick in the invention for diabetic and does not have specific aim.
Chinese patent CN101564168B discloses a kind of nutritious energy bar with energy slow-release function and its preparation side
Method, the constituent component and its weight percent of the energy stick are as follows: the compound material 15-25% of nut fruits, the compound material 25- of cereals
35%, mixing molasses 40-50% and vegetable oil 4-10%；The compound material of above-mentioned nut fruits and the compound material of cereals are filled respectively
Divide and mix, shredded after being sent into extruder extrusion by several times, then mix well post curing molding with mixing molasses, vegetable oil, passes through
Cutting, coating obtain nutritious energy bar finished product.The energy stick possesses nutrition abundant, can be realized energy and gently discharges, and
Strong operability, nutrition are balanced, in good taste, be suitable for field army officers and men, ground observation personnel, sportsman, the remote passerby of tourism and
Irregular eating and to need effectively to supplement balanced nutritious crowd edible；Diabetic be can also be used for for food product to avoid postprandial
The generation of hypoglycemia between blood glucose increases sharply and eats.But it include high energy microcapsules grain when preparing nutritious energy bar in the invention,
In contrast the process is more complicated, while the nutritious energy bar is also sweet taste nutritious energy bar.
For for food product majority be confectionery be not able to satisfy taste of Chinese people demand, be unsuitable for diabetic use and
The problems such as preparation method is complicated, should find it is a kind of for food product and preparation method thereof, to use more simple, efficient method
It prepares for food product, and the generation food product can provide the saline taste generation meal product of daily nutrition and taste demand, Jin Erman
The demand of sufficient diabetic.
Summary of the invention
The present invention in view of the problems of the existing technology, support for meal-trade by the saline taste for providing a kind of suitable diabetes patient
Stick and preparation method thereof, preparation method is simple, efficient, and finally obtained saline taste generation meal nutrition bar is full of nutrition, has unique
Salty flavor is easily received to be used as daily generation canteen object by diabetes patient.
To achieve the above object, The technical solution adopted by the invention is as follows:
A kind of saline taste generation meal nutrition bar of suitable diabetes patient, according to parts by weight, including following components: 6-10 parts
Soybean protein, 1-4 part maize crisps, 1-4 parts of extruding quinoa balls, 1-4 portions of oatmeals, 1-4 parts of odd sub- seeds, 0.5-2 portions of soybean point
From albumen powder, 0.5-2 parts of Evamilk albumen powders, 0.5-3 parts of oat fiber powders, 1-3 parts of polydextroses, 1-2 parts of inulin, 3-6
Part resistant dextrin, 5-10 parts of maltitols, 1-2 parts of glycerol, 0.1-0.5 parts of phosphatide, 0.5-2 portions of sunflower oils, 0.1-0.5 parts of sauce
Oil powder, 0.1-0.5 part hydrolyzed vegetable protein, 0.1-0.4 portions of edible salts, 0.05-0.5 parts of essence for food, 1.5-2.0 parts it is compound
Minerals, 0.02-0.04 part multi-vitamins, 0.1-0.5 parts of potato extracts, 0.5-1.5 parts of L-carnitines, 1.5-3.0
Part chest nut powder and 0.1-1 parts of salty flavor ingredients.
Preferably, in the saline taste generation, eats nutrition bar according to parts by weight, including following components: 7-9 parts of soybean proteins, 2-3
Part maize crisps, 2-3 parts of extruding quinoa balls, 2-3 portions of oatmeals, 2-3 parts of odd sub- seeds, 1-1.5 parts of soybean separation protein white powders, 1-
1.5 parts of Evamilk albumen powders, 1-2 parts of oat fiber powders, 1.5-2.5 parts of polydextroses, 1.2-1.8 parts of inulin, 4-5 parts of resistances
Dextrin, 6-9 part maltitol, 1.2-1.8 parts of glycerol, 0.2-0.4 parts of phosphatide, 1-1.5 portions of sunflower oils, 0.2-0.4 portions of soy sauce
Powder, 0.2-0.4 part hydrolyzed vegetable protein, 0.2-0.3 portions of edible salts, 0.1-0.4 parts of essence for food, 1.6-1.8 parts of grandidierites
Substance, 0.025-0.035 part multi-vitamins, 0.2-0.4 parts of potato extracts, 0.8-1.2 parts of L-carnitines, 2-2.5 parts
Chest nut powder and 0.2-0.8 parts of salty flavor ingredients.
It is further preferred that the saline taste generation meal nutrition bar is according to parts by weight, including following components: 8 portions of soybean proteins,
2.5 parts of maize crisps, 2.5 parts of extruding quinoa balls, 2.5 portions of oatmeals, 2.5 parts of odd sub- seeds, 1.2 parts of soybean separation protein white powders, 1.2
Part Evamilk albumen powder, 1.5 parts of oat fiber powders, 2 parts of polydextroses, 1.5 parts of inulin, 4.5 parts of resistant dextrins, 8 parts of malt
Sugar alcohol, 1.5 parts of glycerol, 0.3 part of phosphatide, 1.2 portions of sunflower oils, 0.3 part of powdered soy, 0.3 part of hydrolyzed vegetable protein, 0.25 portion of food
With salt, 0.3 part of essence for food, 1.7 parts of composite mineral matters, 0.03 part of multi-vitamins, 0.3 part of potato extract, 1 part of left side
Revolve carnitine, 2.2 parts of chest nut powders and 0.5 part of salty flavor ingredient.
Further, the weight ratio of the L-carnitine and chest nut powder is 0.3-0.6:1.
Further, the soybean protein is graininess, which is 2-3mm.
Further, the composite mineral matter includes following components: phosphorus, potassium, magnesium, calcium, iron, zinc, selenium, iodine and malt paste
Essence；Wherein, every 1000000 parts of the composite mineral matter include following parts by weight component: 51000 parts of phosphorus, 106000 parts of potassium,
16000 parts of magnesium, 43500 parts of calcium, 750 parts of iron, 850 parts of zinc, 2.5 parts of selenium and 4 parts of iodine, remaining group are divided into maltodextrin.
Further, the multi-vitamins include following components: vitamin A, vitamin D, vitamin E, vitamin B1、
Vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid, niacinamide, biotin, pantothenic acid and maltodextrin.Wherein, institute
State every 1000000 parts of multi-vitamins components including following parts by weight: 1375 parts of vitamin As, 31.5 parts of vitamin Ds, 61000
Part vitamin E, 17500 parts of vitamin Bs1, 8550 parts of vitamin Bs2, 8550 parts of vitamin Bs6, 17.5 parts of vitamin Bs12、319000
Part vitamin C, 1100 parts of folic acid, 61000 parts of niacinamide, 151 parts of biotins and 21500 parts of pantothenic acid, remaining group are divided into malt paste
Essence.
Further, the salty flavor ingredient includes one of chilli powder, powdered beef, ground seaweed and chicken extract powder or more
Kind.
The present invention also provides a kind of preparation methods of saline taste generation meal nutrition bar, comprising the following steps:
Step A: formulation dosage soybean protein, maize crisps, extruding quinoa ball, oatmeal, odd sub- seed are sufficiently mixed,
Obtain mixture A；
Step B: by formulation dosage soybean separation protein white powder, Evamilk albumen powder, oat fiber powder, polydextrose, chrysanthemum
Powder, composite mineral matter, multi-vitamins, potato extract, L-carnitine and chest nut powder are sufficiently mixed, and obtain mixture B；
Step C: by formulation dosage resistant dextrin, maltitol, glycerol, phosphatide, sunflower oil, powdered soy, hydrolyzing plant
Albumen, edible salt, essence for food and salty flavor ingredient are uniformly mixed, and obtain mixture C；
Step D: mixture A and B are added in mixture C, are stirred, is cut into rodlike after extrusion forming, is sought
Support stick；
Step E: it is cooled down after the nutrition bar in step D is baked to get saline taste generation meal nutrition bar.
Further, it mixes described in step A and step B and carries out at normal temperature；
Further, it mixes described in step C and step D and is carried out under the conditions of 40-60 DEG C.
Further, cooling described in step E, cooling temperature is 0-4 DEG C.
Further, baking described in step E is segmented microwave baking, is divided into three sections, baking time is respectively 30-
120s, 30-120s and 30-90s；Moisture content control is controlled between 3-8%.
It is obtained by the present invention to have the technical effect that
1. the present invention for basic principle, adds maltitol, resistant dextrin, polydextrose with hypoglycemia patient (GI)
Etc. low glycemic raw material；Adding has the chest nut powder for inhibiting diastatic action, prevents the rapid increase of blood glucose；L-carnitine is added,
Promote lipolysis；Addition can promote the potato extract of satiety, delay the hunger of diabetes patient；Add compound dimension life
Element and minerals, micronutrient element needed for supplement diabetes patient is daily；Insoluble and water-soluble dietary fiber is enriched in addition, adjusts
Save intestinal health；Add the two-way high-quality protein of animals and plants abundant；L-carnitine, chest nut powder collaboration can play better loss of weight effect
Fruit.
2. preparation method of the invention is simple, efficient, using segmented microwave baking, the original nutritional ingredient of retained product,
And there is unique salty flavor, easily received to be used as daily generation canteen object by diabetes patient.
Detailed description of the invention
Fig. 1 be two groups of volunteers of A, D be averaged fasting blood sugar change；
Fig. 2 is tetra- groups of volunteer's BMI index variations of A, B, C, D.
Specific embodiment
Potato extract is purchased from Jian Ming Industrial Co., Ltd, the U.S., and chest nut powder is purchased from the Shanghai benefit system limited public affairs of biochemical product
The protein content of department, soybean separation protein white powder and Evamilk albumen powder is required to 80% or more, remaining raw material is food
The common commercially available material of grade, therefore its source is not specifically limited.
Embodiment 1
A kind of saline taste generation meal nutrition bar of suitable diabetes patient, according to parts by weight, including following components: it is 6 parts big
Legumin, 1 part of maize crisps, 1 part of extruding quinoa ball, 1 portion of oatmeal, 1 part of odd sub- seed, 0.5 part of soybean separation protein white powder, 0.5
Part Evamilk albumen powder, 0.5 part of oat fiber powder, 1 part of polydextrose, 1 part of inulin, 3 parts of resistant dextrins, 5 parts of maltitols,
1 part of glycerol, 0.1 part of phosphatide, 0.5 portion of sunflower oil, 0.1 part of powdered soy, 0.1 part of hydrolyzed vegetable protein, 0.1 portion of edible salt,
0.05 part of essence for food, 1.5 parts of composite mineral matters, 0.02 part of multi-vitamins, 0.1 part of potato extract, 0.5 part it is left-handed
Carnitine, 1.5 parts of chest nut powders and 0.1 portion of chilli powder.
The preparation method of saline taste generation meal nutrition bar, comprising the following steps:
Step A: by formulation dosage soybean protein, maize crisps, extruding quinoa ball, oatmeal, odd sub- seed in normal temperature condition
Under be sufficiently mixed, obtain mixture A；
Step B: by formulation dosage soybean separation protein white powder, Evamilk albumen powder, oat fiber powder, polydextrose, chrysanthemum
Powder, composite mineral matter, multi-vitamins, potato extract, L-carnitine and chest nut powder are sufficiently mixed under normal temperature conditions, are obtained
To mixture B；
Step C: by formulation dosage resistant dextrin, maltitol, glycerol, phosphatide, sunflower oil, powdered soy, hydrolyzing plant
Albumen, edible salt, essence for food and chilli powder are uniformly mixed under the conditions of 40 DEG C, obtain mixture C；
Step D: mixture A and B are added in mixture C, is stirred under the conditions of 40 DEG C, is cut into after extrusion forming
It is rodlike, obtain nutrition bar；
Step E: carrying out segmented baking for the nutrition bar in step D, be divided into three sections, baking time be respectively 30s,
30s and 30s, control moisture content control is 8%, is then cooled down under the conditions of 0 DEG C to get saline taste generation meal nutrition bar.
Embodiment 2
A kind of saline taste generation meal nutrition bar of suitable diabetes patient, according to parts by weight, including following components: it is 10 parts big
Legumin, 4 parts of maize crisps, 4 parts of extruding quinoa balls, 4 portions of oatmeals, 4 parts of odd sub- seeds, 2 parts of soybean separation protein white powders, 2 parts it is dense
Contracting milk protein powder, 3 parts of oat fiber powders, 3 parts of polydextroses, 2 parts of inulin, 6 parts of resistant dextrins, 10 parts of maltitols, 2 parts it is sweet
Oil, 0.5 part of phosphatide, 2 portions of sunflower oils, 0.5 part of powdered soy, 0.5 part of hydrolyzed vegetable protein, 0.4 portion of edible salt, 0.5 portion of food
With essence, 2.0 parts of composite mineral matters, 0.04 part of multi-vitamins, 0.5 part of potato extract, 1.5 parts of L-carnitines, 3.0 parts
Chest nut powder and 1 part of powdered beef.
The preparation method of saline taste generation meal nutrition bar, comprising the following steps:
Step A: by formulation dosage soybean protein, maize crisps, extruding quinoa ball, oatmeal, odd sub- seed in normal temperature condition
Under be sufficiently mixed, obtain mixture A；
Step B: by formulation dosage soybean separation protein white powder, Evamilk albumen powder, oat fiber powder, polydextrose, chrysanthemum
Powder, composite mineral matter, multi-vitamins, potato extract, L-carnitine and chest nut powder are sufficiently mixed under normal temperature conditions, are obtained
To mixture B；
Step C: by formulation dosage resistant dextrin, maltitol, glycerol, phosphatide, sunflower oil, powdered soy, hydrolyzing plant
Albumen, edible salt, essence for food and powdered beef are uniformly mixed under the conditions of 60 DEG C, obtain mixture C；
Step D: mixture A and B are added in mixture C, is stirred under the conditions of 60 DEG C, is cut into after extrusion forming
It is rodlike, obtain nutrition bar；
Step E: carrying out segmented baking for the nutrition bar in step D, be divided into three sections, baking time be respectively 120s,
120s and 90s, control moisture content control is 3%, is then cooled down under the conditions of 4 DEG C to get saline taste generation meal nutrition bar.
Embodiment 3
A kind of saline taste generation meal nutrition bar of suitable diabetes patient, according to parts by weight, including following components: it is 8 parts big
Legumin, 2.5 parts of maize crisps, 2.5 parts of extruding quinoa balls, 2.5 portions of oatmeals, 2.5 parts of odd sub- seeds, 1.2 parts of soybean separation proteins
White powder, 1.2 parts of Evamilk albumen powders, 1.5 parts of oat fiber powders, 2 parts of polydextroses, 1.5 parts of inulin, 4.5 parts of resistant dextrins,
8 parts of maltitols, 1.5 parts of glycerol, 0.3 part of phosphatide, 1.2 portions of sunflower oils, 0.3 part of powdered soy, 0.3 part of hydrolyzed vegetable protein,
0.25 portion of edible salt, 0.3 part of essence for food, 1.7 parts of composite mineral matters, 0.03 part of multi-vitamins, 0.3 portion of potato extract
Object, 1 part of L-carnitine, 2.2 parts of chest nut powders and 0.5 part of powdered beef.
The preparation method of saline taste generation meal nutrition bar, comprising the following steps:
Step A: by formulation dosage soybean protein, maize crisps, extruding quinoa ball, oatmeal, odd sub- seed in normal temperature condition
Under be sufficiently mixed, obtain mixture A；
Step B: by formulation dosage soybean separation protein white powder, Evamilk albumen powder, oat fiber powder, polydextrose, chrysanthemum
Powder, composite mineral matter, multi-vitamins, potato extract, L-carnitine and chest nut powder are sufficiently mixed under normal temperature conditions, are obtained
To mixture B；
Step C: by formulation dosage resistant dextrin, maltitol, glycerol, phosphatide, sunflower oil, powdered soy, hydrolyzing plant
Albumen, edible salt, essence for food and powdered beef are uniformly mixed under the conditions of 50 DEG C, obtain mixture C；
Step D: mixture A and B are added in mixture C, is stirred under the conditions of 50 DEG C, is cut into after extrusion forming
It is rodlike, obtain nutrition bar；
Step E: carrying out segmented baking for the nutrition bar in step D, be divided into three sections, baking time be respectively 80s,
80s and 60s, control moisture content control is 5%, is then cooled down under the conditions of 2 DEG C to get saline taste generation meal nutrition bar.
Embodiment 4
A kind of saline taste generation meal nutrition bar of suitable diabetes patient, according to parts by weight, including following components: it is 7 parts big
Legumin, 2 parts of maize crisps, 2 parts of extruding quinoa balls, 2 portions of oatmeals, 2 parts of odd sub- seeds, 1 part of soybean separation protein white powder, 1 part it is dense
Contracting milk protein powder, 1 part of oat fiber powder, 1.5 parts of polydextroses, 1.2 parts of inulin, 4 parts of resistant dextrins, 6 parts of maltitols,
1.2 parts of glycerol, 0.2 part of phosphatide, 1 portion of sunflower oil, 0.2 part of powdered soy, 0.2 part of hydrolyzed vegetable protein, 0.2 part of edible salt, 0.1
Part essence for food, 1.6 parts of composite mineral matters, 0.025 part of multi-vitamins, 0.2 part of potato extract, 0.8 portion of left-handed meat
Alkali, 2 parts of chest nut powders and 0.2 part of chicken extract powder.
The preparation method of saline taste generation meal nutrition bar, comprising the following steps:
Step A: by formulation dosage soybean protein, maize crisps, extruding quinoa ball, oatmeal, odd sub- seed in normal temperature condition
Under be sufficiently mixed, obtain mixture A；
Step B: by formulation dosage soybean separation protein white powder, Evamilk albumen powder, oat fiber powder, polydextrose, chrysanthemum
Powder, composite mineral matter, multi-vitamins, potato extract, L-carnitine and chest nut powder are sufficiently mixed under normal temperature conditions, are obtained
To mixture B；
Step C: by formulation dosage resistant dextrin, maltitol, glycerol, phosphatide, sunflower oil, powdered soy, hydrolyzing plant
Albumen, edible salt, essence for food and chicken extract powder are uniformly mixed under the conditions of 45 DEG C, obtain mixture C；
Step D: mixture A and B are added in mixture C, is stirred under the conditions of 45 DEG C, is cut into after extrusion forming
It is rodlike, obtain nutrition bar；
Step E: carrying out segmented baking for the nutrition bar in step D, be divided into three sections, baking time be respectively 50s,
50s and 40s control moisture content control is 7%, is then cooled down under the conditions of 1 DEG C to get saline taste generation meal nutrition bar.
Embodiment 5
A kind of saline taste generation meal nutrition bar of suitable diabetes patient, according to parts by weight, including following components: it is 9 parts big
Legumin, 3 parts of maize crisps, 3 parts of extruding quinoa balls, 3 portions of oatmeals, 3 parts of odd sub- seeds, 1.5 parts of soybean separation protein white powders, 1.5
Part Evamilk albumen powder, 2 parts of oat fiber powders, 2.5 parts of polydextroses, 1.8 parts of inulin, 5 parts of resistant dextrins, 9 portions of maltose
Alcohol, 1.8 parts of glycerol, 0.4 part of phosphatide, 1.5 portions of sunflower oils, 0.4 part of powdered soy, 0.4 part of hydrolyzed vegetable protein, 0.3 part it is edible
Salt, 0.4 part of essence for food, 1.8 parts of composite mineral matters, 0.035 part of multi-vitamins, 0.4 part of potato extract, 1.2 parts
L-carnitine, 2.5 parts of chest nut powders and 0.8 part of ground seaweed.
The preparation method of saline taste generation meal nutrition bar, comprising the following steps:
Step A: by formulation dosage soybean protein, maize crisps, extruding quinoa ball, oatmeal, odd sub- seed in normal temperature condition
Under be sufficiently mixed, obtain mixture A；
Step B: by formulation dosage soybean separation protein white powder, Evamilk albumen powder, oat fiber powder, polydextrose, chrysanthemum
Powder, composite mineral matter, multi-vitamins, potato extract, L-carnitine and chest nut powder are sufficiently mixed under normal temperature conditions, are obtained
To mixture B；
Step C: by formulation dosage resistant dextrin, maltitol, glycerol, phosphatide, sunflower oil, powdered soy, hydrolyzing plant
Albumen, edible salt, essence for food and ground seaweed are uniformly mixed under the conditions of 55 DEG C, obtain mixture C；
Step D: mixture A and B are added in mixture C, is stirred under the conditions of 55 DEG C, is cut into after extrusion forming
It is rodlike, obtain nutrition bar；
Step E: carrying out segmented baking for the nutrition bar in step D, be divided into three sections, baking time be respectively 100s,
100s and 80s, control moisture content control is 4%, is then cooled down under the conditions of 3 DEG C to get saline taste generation meal nutrition bar.
Comparative example 1
Difference with embodiment 3 is only that, a kind of saline taste generation meal nutrition bar of suitable diabetes patient, in parts by weight
Meter, including following components: 5 portions of soybean proteins, 5 parts of maize crisps, 0.5 part of extruding quinoa ball, 5 portions of oatmeals, 0.5 part of odd Asia
Seed, 3 parts of soybean separation protein white powders, 0.3 part of Evamilk albumen powder, 3.5 parts of oat fiber powders, 0.5 part of polydextrose, 3 portions of chrysanthemums
Powder, 2 parts of resistant dextrins, 12 parts of maltitols, 0.5 part of glycerol, 0.6 part of phosphatide, 0.3 portion of sunflower oil, 0.05 part of powdered soy,
0.6 part of hydrolyzed vegetable protein, 0.05 portion of edible salt, 0.6 part of essence for food, 1.2 parts of composite mineral matters, 0.05 part of compound dimension life
Element, 0.05 part of potato extract, 0.2 part of L-carnitine, 3.0 parts of chest nut powders and 0.05 part of salty flavor ingredient.
Comparative example 2
Difference with embodiment 3 is only that, a kind of saline taste generation meal nutrition bar of suitable diabetes patient, in parts by weight
Meter, including following components: 12 portions of soybean proteins, 0.5 part of maize crisps, 5 parts of extruding quinoa balls, 0.5 portion of oatmeal, 5 parts of odd Asias
Seed, 0.3 part of soybean separation protein white powder, 3 parts of Evamilk albumen powders, 0.3 part of oat fiber powder, 5 parts of polydextroses, 0.5 portion of chrysanthemum
Powder, 7 parts of resistant dextrins, 4 parts of maltitols, 3 parts of glycerol, 0.05 part of phosphatide, 3 portions of sunflower oils, 0.6 part of powdered soy, 0.05 part
Hydrolyzed vegetable protein, 0.5 portion of edible salt, 0.03 part of essence for food, 3 parts of composite mineral matters, 0.01 part of multi-vitamins, 0.6
Part potato extract, 1.8 parts of L-carnitines, 1.0 parts of chest nut powders and 2 parts of salty flavor ingredients.
Comparative example 3
Difference with embodiment 3 is only that the weight ratio of L-carnitine and chest nut powder is 0.2:1 (L-carnitine and chestnut
The total weight of powder is same as Example 3).
Comparative example 4
Difference with embodiment 3 is only that the weight ratio of L-carnitine and chest nut powder is 1:1 (L-carnitine and chest nut powder
Total weight it is same as Example 3).
Comparative example 5
Difference with embodiment 3 is only that step E uses segmented microwave baking, is divided into three sections, baking time difference
For 25s, 25s and 25s.
Comparative example 6
Difference with embodiment 3 is only that step E uses segmented microwave baking, is divided into three sections, baking time difference
For 125s, 125s and 100s.
Comparative example 7
Difference with embodiment 3 is only that step E uses segmented microwave baking, is divided into two sections, does not include third
Section.
Comparative example 8
Difference with embodiment 3 is only that, step E uses segmented microwave baking, further includes the 4th section of baking, when baking
Between be 80s.
It eats and tests for food and drink
Test 1: 30 volunteers (male: female=1:1) is found, wind is carried out to embodiment 1-5 and comparative example 1,2,5,6,7,8
Taste is tested and is scored, and scored (1-9 points) according to preference degree: 1 point of expression does not like very much, and 9 points enjoy a lot.
Table 1
Note: mouth feel score in table, fractional value are average mark.
Flavour mark result in table 1 is analyzed, and is limited by technique, and comparative example 1 and 2 can not make according to above-mentioned technique
Form generation meal nutrition bar；The Comparative result of comparative example 5-6 and embodiment 1-5 shows baking time to the flavor shadow of generation meal nutrition bar
Sound is larger, and suitable baking time can make the flavor of generation meal nutrition bar more preferable；The Comparative result of comparative example 7-8 and embodiment 1-5
It is more excellent to show that three-stage bakes compared to two sections or four sections etc. modes；In addition, receiving to think salty for the volunteer of food and drink food test
Taste generation meal stick excellent flavor, is easily accepted by, and wherein embodiment 1-5 appraisal result shows that beef flavour generation meal nutrition bar is salty relative to other
Taste flavor is more favourable.
Test 2: 60 Type 2 Diabetes Mellitus Patients with Obesity (wherein 30 males and 30 women) are found and are implemented using the present invention
Nutrition bar in example 3, comparative example 3 and comparative example 4 eat for food and drink and is tested.Volunteer is engaged in light physical labor.It will aspiration
Person is randomly divided into A, B, C, D4 group, and every group of 15 people (male: female=1:1) wherein uses the embodiment of the present invention 3 for tri- groups of A, B, C respectively
Breakfast, lunch and dinner are substituted with the nutrition bar in comparative example 3,4, male volunteers are early, middle and late to eat 2,4,3 (30g/ branch) respectively, women
Volunteer is early, middle and late 2,3,2 edible respectively, D group volunteer's normal diet, the daily ingestion of gross energy of male volunteers
1000kcal, the daily ingestion of gross energy 800kcal of female volunteers.Experimental period is 8 weeks, records volunteer in test process
Fasting blood-glucose, body mass index (BMI), obtained data are as shown in Figures 1 and 2.
As shown in Figure 1, in two groups of A, D, patient's fasting blood-glucose is declined, wherein the decline of A group patient's fasting blood sugar amount
Trend is higher than D group, shows that the generation meal nutrition bar in the present invention is more suitble to patients with diabetes mellitus, can reduce patient's fasting blood
Sugared content.And as shown in Figure 2, the BMI of tetra- groups of patients of A, B, C and D is declined, wherein the BMI of A, B, C group declines degree
Better than D group, and the BMI of A group decline degree is better than two groups of B, C, shows the generation meal nutrition bar in the present invention to reduction diabetes
Patient's weight has good effect, and the L-carnitine of proper proportion and chest nut powder can play better synergistic function.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of saline taste generation meal nutrition bar of suitable diabetes patient, it is characterised in that: according to parts by weight, including with the following group
Point: 6-10 portions of soybean proteins, 1-4 parts of maize crisps, 1-4 parts of extruding quinoa balls, 1-4 portions of oatmeals, 1-4 parts of odd sub- seeds, 0.5-2
Part soybean separation protein white powder, 0.5-2 parts of Evamilk albumen powders, 0.5-3 parts of oat fiber powders, 1-3 parts of polydextroses, 1-2 parts
Inulin, 3-6 part resistant dextrin, 5-10 parts of maltitols, 1-2 parts of glycerol, 0.1-0.5 parts of phosphatide, 0.5-2 portions of sunflower oils,
0.1-0.5 parts of powdered soys, 0.1-0.5 parts of hydrolyzed vegetable proteins, 0.1-0.4 portions of edible salts, 0.05-0.5 parts of essence for food,
1.5-2.0 parts of composite mineral matters, 0.02-0.04 parts of multi-vitamins, 0.1-0.5 parts of potato extracts, 0.5-1.5 parts it is left-handed
Carnitine, 1.5-3.0 part chest nut powder and 0.1-1 parts of salty flavor ingredients.
2. saline taste generation meal nutrition bar according to claim 1, it is characterised in that: according to parts by weight, including following components:
7-9 portions of soybean proteins, 2-3 parts of maize crisps, 2-3 parts of extruding quinoa balls, 2-3 portions of oatmeals, 2-3 parts of odd sub- seeds, 1-1.5 part greatly
Beans separated protein powder, 1-1.5 parts of Evamilk albumen powders, 1-2 parts of oat fiber powders, 1.5-2.5 parts of polydextroses, 1.2-1.8
Part inulin, 4-5 parts of resistant dextrins, 6-9 parts of maltitols, 1.2-1.8 parts of glycerol, 0.2-0.4 parts of phosphatide, 1-1.5 portions of sunflower seeds
Oil, 0.2-0.4 parts of powdered soys, 0.2-0.4 parts of hydrolyzed vegetable proteins, 0.2-0.3 portions of edible salts, 0.1-0.4 parts of essence for food,
1.6-1.8 parts of composite mineral matters, 0.025-0.035 parts of multi-vitamins, 0.2-0.4 parts of potato extracts, a 0.8-1.2 parts of left sides
Revolve carnitine, 2.0-2.5 parts of chest nut powders and 0.2-0.8 parts of salty flavor ingredients.
3. saline taste generation meal nutrition bar according to claim 2, it is characterised in that: the composite mineral matter includes with the following group
Point: phosphorus, potassium, magnesium, calcium, iron, zinc, selenium, iodine and maltodextrin.
4. saline taste generation meal nutrition bar according to claim 2, it is characterised in that: the multi-vitamins include with the following group
Point: vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid, cigarette
Amide, biotin, pantothenic acid and maltodextrin.
5. saline taste generation meal nutrition bar according to claim 2, it is characterised in that: the salty flavor ingredient includes capsicum
One of powder, powdered beef, ground seaweed and chicken extract powder are a variety of.
6. the preparation method of saline taste generation meal nutrition bar as described in any one in claim 1-5, it is characterised in that: including following step
It is rapid:
Step A: formulation dosage soybean protein, maize crisps, extruding quinoa ball, oatmeal, odd sub- seed are sufficiently mixed, mixed
Close object A；
Step B: it by formulation dosage soybean separation protein white powder, Evamilk albumen powder, oat fiber powder, polydextrose, inulin, answers
It closes minerals, multi-vitamins, potato extract, L-carnitine and chest nut powder to be sufficiently mixed, obtains mixture B；
Step C: by formulation dosage resistant dextrin, maltitol, glycerol, phosphatide, sunflower oil, powdered soy, hydrolyzed vegetable protein,
Edible salt, essence for food and salty flavor ingredient are uniformly mixed, and obtain mixture C；
Step D: mixture A and B are added in mixture C, are stirred, is cut into rodlike after extrusion forming, obtains nutrition bar；
Step E: it is cooled down after the nutrition bar in step D is baked to get saline taste generation meal nutrition bar.
7. preparation method according to claim 6, it is characterised in that: mixed at normal temperature described in step A and step B
It carries out.
8. preparation method according to claim 6, it is characterised in that: mix described in step C and step D in 40-60
It is carried out under the conditions of DEG C.
9. preparation method according to claim 6, it is characterised in that: cooling described in step E, cooling temperature is 0-4 DEG C.
10. preparation method according to claim 6, it is characterised in that: baking described in step E is dried for segmentation type micro-wave
Roasting, is divided into three sections, baking time is respectively 30-120s, 30-120s and 30-90s.
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| CN111972658A (en) * | 2020-07-14 | 2020-11-24 | 沃森克里克（北京）生物科技有限公司 | Sugar-control meal replacement food for reducing high blood pressure, high blood sugar and preparation method thereof |
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| CN112244293B (en) * | 2020-10-30 | 2022-12-02 | 杭州衡美食品科技有限公司 | Food coating prepared from raw milk and preparation method and application thereof |
| CN112244293A (en) * | 2020-10-30 | 2021-01-22 | 杭州衡美食品科技有限公司 | Food coating prepared from raw milk and preparation method and application thereof |
| CN114794481A (en) * | 2021-01-28 | 2022-07-29 | 江苏蒂泽食品科技有限公司 | Formula of cheese protein stick beneficial to improving blood sugar and blood fat and preparation method thereof |
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