CN111264853A - 一种增强免疫力、调节胃肠功能的减肥代餐粉及其制备方法 - Google Patents
一种增强免疫力、调节胃肠功能的减肥代餐粉及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种代餐组合物,包括以下组分:橡子粉10‑15份、魔芋粉15‑20份、沙棘粉3‑8份、酵素3‑8份、茶粉2‑7份、水果粉15‑25份、米粉30‑45份、蛋白粉15‑30份、荷叶提取物10‑20份、低聚木糖粉5‑10份、左旋肉碱0.5‑2份。本发明同现有技术相比,本发明具有多样性、平衡性和易于吸收的特点;采用多种原料制备得到的山楂酵素,形式丰富多少样,将水果、沙棘等成分自然融合在一起,可以提高人免疫力,调节新陈代谢,分解脂肪、蛋白质、淀粉,清除人体代谢垃圾,能有效改善肠胃、抗衰老、抗氧化、预防肥胖。
Description
技术领域
本发明属于代餐粉技术领域,尤其涉及一种增强免疫力、调节胃肠功能 的减肥代餐粉及其制备方法。
技术背景
现今,国内酵素行业正处于一个快速发展的时期,但仍属于一个新兴产 业,处于发展初期,相关的生产、研发企业较少。食用酵素产品在中国大陆 主要存在以下几个方面的问题:(1)认知问题,因酵素产品在日本、台湾 的风靡,国内兴起一股酵素热潮,部分销售群体过于夸大酵素的功效,将酵 素推广为一种“包治百病”的神奇产品,误导了大众对酵素的认知。(2) 质量问题。首先,酵素产品在国内属于一个新兴产业,产业发展相对滞后, 发展规模较小,存在产品质量参差不齐、管理***化不足等现象;其次,国 家缺乏完善的标准约束,造成了酵素产品质量的不统一;最后,公众中大力 推崇自制酵素,皆采用自然发酵的方式,将果蔬预处理后密封装入瓶中,静 置发酵1-2个月,甚至更长时间,该方法耗时长,危险性高。(3)成本问 题,酵素产品多使用自然发酵,对发酵过程缺乏有效监控,对发酵过程中的 各指标变化缺乏了解,发酵用时长,对人力物力消耗大,加大了成本花费, 如敖东酵素采用自然发酵的方式,将60多种新鲜的果蔬、菌类、野生植物 及糖混合发酵300d以上。而郭俊花等研究苹果皮渣自然发酵酵素工艺,发 酵时间为150d。
我国作为全球最大的水果和蔬菜的种植、生产、出口的国家,果蔬产业 已经成为了仅次于粮食作物的第二大农业支柱产业。现今,果蔬产业存在损 耗高、加工产品少、市场波动大等问题,果蔬的高附加值产品开发对果蔬产 业的发展有着重要意义。食用植物酵素的出现,为国内果蔬产业的发展带来 了新的发展前景。随着现代发酵技术的发展,酵素产业将不断完善,产品生 产将不断朝着安全、高效、增效及标准化的方向发展。通过对酵素产品的研 发及功能性的深入研究,不断挖掘酵素产品的营养价值,酵素产业加强生产 规范化,产品标准化及功效理论化,酵素产品将不断被大众感知和接受。
现如今生活水平提高了,人们对食物的要求也比较关注。随着岁数的增 长,体内无论是酶数目还是酶活力都在不停降低,引发了种种症状。因为酶 具有高效专一的催化作用,要想防预种种疾病就需要从食品中填补丰富的酶。 为满足人们的需求“微生物酵素”作为一种营养丰富的功能性食品就随之产 生。微生物酵素食物是用果蔬和多种有益菌混合发酵而形成的一种功能型食 品。
发明内容
本发明的目的是提供一种代餐组合物及其制备方法,具体的制备得到的 产品具有很好的增强免疫力等效果。
具体的方案如下:
一种代餐组合物,包括以下组分:橡子粉10-15份、魔芋粉15-20份、 沙棘粉3-8份、酵素3-8份、茶粉2-7份、水果粉15-25份、米粉30-45份、 蛋白粉15-30份、荷叶提取物10-20份、低聚木糖粉5-10份、左旋肉碱0.5-2 份。
本发明一具体实施方式,按重量份数计,包括以下组分:橡子粉10-12 份、魔芋粉15-18份、沙棘粉5-8份、酵素5-8份、茶粉4-7份、水果粉15-20 份、米粉35-45份、蛋白粉22-30份、荷叶提取物10-20份、低聚木糖粉7-10 份、左旋肉碱0.5-2份。
本发明一具体实施方式,所述酵素选自山楂酵素。
本发明一具体实施方式,所述山楂酵素的制备方法,包括以下内容:将 山楂制品经过灭菌、破碎、发酵、后熟、过滤、灭菌,即得山楂酵素。
本发明一具体实施方式,所述山楂制品选自山楂、山楂叶中一种或两种; 所述发酵选用菌种包括所述菌种包括乳酸菌、酵母菌、纳豆菌、酵素原液中 的一种或两种以上的组合;优选的,所述乳酸菌包括植物乳杆菌、发酵乳杆 菌、嗜酸乳杆菌、干酪乳杆菌、副干酪乳杆菌、肠膜明串珠菌、嗜热链球菌、 双歧杆菌、保加利亚乳杆菌中的一种或两种以上的组合;所述酵母菌包括异 常汉逊酵母、酿酒酵母、鲁氏接合酵母、威尔酵母中的一种或两种以上的组 合;所述酵素原液为可食用物质经发酵未灭菌失活的发酵物。
本发明一具体实施方式,所述代餐组合物的制剂包括粉剂、颗粒剂、膏 剂、水剂、片剂。
本发明提供了将本申请所述代餐组合物的一种应用,具体的是在制备具 有增强免疫力、调节胃肠功能或减肥功效的食品、饮品或保健品中的应用。
本发明还提供了一种代餐组合物的制备方法,包括以下内容:
1)将橡子晒干,去壳得到橡子仁,用食盐水浸泡橡子仁,每天换水1-2 次,共浸泡2-3天;将浸泡处理完成后的橡子仁烘干,至含水率低于6%, 然后破碎得橡子粉,备用;
2)将魔芋、沙棘、茶叶、去核水果制成在真空度为30-35Pa,冻干温度 为48-52℃,冻干时长为24-25h,破碎制成相应的冻干粉末,备用;
3)将荷叶在置于中,加热至95℃以上,保温15-30min,过滤后取滤液 即茶叶提取物备用;
4)将1)、2)、3)中分别制得的橡子粉、魔芋粉、沙棘粉、茶粉、水 果粉和茶叶提取物与酵素、米粉、蛋白粉、低聚木糖粉、左旋肉碱和可接受 的辅料混合,并进行灭菌,然后制成相应剂型的产品。
其中辅料包括市面上所有种类的添加剂,如粘合剂、填充剂、稀释剂、 润滑剂、调味剂和湿润剂等物质,具体的如蜂蜜、糖、其它各类调味剂等。
适用的填充剂包括纤维素、甘露糖醇、乳糖和其它类似的填充剂。适宜 的润滑剂包括,例如硬脂酸镁。适宜的可接受的湿润剂包括十二烷基硫酸钠。 进行反复混合可使活性物质分布在整个使用大量填充剂的那些代餐组合物 中。
上述各辅料如载体等不局限于在特定的剂型中的使用。
本发明一具体实施方式,所述制得的各种粉末的粒度不大于350目;所 述灭菌是在高压蒸汽灭菌锅中调节温度为110℃以上,灭菌25-35min。
本发明提供了一种含有本申请所述代餐组合物的产品,具体的,该产品 是一种增强免疫力、调节胃肠功能的减肥代餐粉,所述代餐粉,可采用本申 请所述方法制得。
与现有技术相比,本发明的有益效果:
一、本发明同现有技术相比,本发明具有多样性、平衡性和易于吸收的 特点;采用多种原料制备得到的山楂酵素,形式丰富多少样,将水果、沙棘 等成分自然融合在一起,可以提高人免疫力,调节新陈代谢,分解脂肪、蛋 白质、淀粉,清除人体代谢垃圾,能有效改善肠胃、抗衰老、抗氧化、预防 肥胖。
二、本发明制备得到的代餐粉口感好,结合了所用多种减肥功效的物质, 可以有效增强体脂的消耗,从而达到减肥的目的;同时含有多种物质组合复 配制得,还具有增强免疫力的功效,既有较好的保健价值又具有一定的食用 效果。
具体实施方式
下面将对本发明的技术方案进行清楚、完整地描述,显然,所描述的实 施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实 施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他 实施例,都属于本发明保护的范围。
除非另有定义,本文所使用的所有的技术和科学术语与属于本发明的技 术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用 的术语只是为了描述具体的实施例的目的,不是旨在于限制本发明。本文所 使用的术语“及/或”包括一个或多个相关的所列项目的任意的和所有的组 合。
其中,本发明给出了一种山楂酵素的制备方法,包括以下内容:
取新鲜山楂,清洗沥干;在110℃灭菌15-30s;加入适量的蒸馏水或无 菌水,置于破碎机械中,破碎制得山楂浆液,调节山楂浆液的pH约为6.5, 然后分装于发酵容器中,以山楂浆液质量的1-3%量接种菌种,在15℃下避 光发酵10-15h得到山楂发酵液;将山楂发酵液在5-10℃温度下低温贮藏30d 以上;经过过滤后再灭菌处理即得山楂酵素。
所述发酵选用菌种包括所述菌种包括乳酸菌、酵母菌、纳豆菌、酵素原 液中的一种或两种以上的组合;
优选的,所述乳酸菌包括植物乳杆菌、发酵乳杆菌、嗜酸乳杆菌、干酪 乳杆菌、副干酪乳杆菌、肠膜明串珠菌、嗜热链球菌、双歧杆菌、保加利亚 乳杆菌中的一种或两种以上的组合;
所述酵母菌包括异常汉逊酵母、酿酒酵母、鲁氏接合酵母、威尔酵母中 的一种或两种以上的组合;
所述酵素原液为可食用物质经发酵未灭菌失活的发酵物。
实施例1
一种代餐粉的制备方法,包括以下内容:
1)将橡子晒干,去壳得到橡子仁,用食盐水浸泡橡子仁,每天换水1 次,共浸泡2-3天;将浸泡处理完成后的橡子仁烘干,至含水率低于6%, 然后破碎得橡子粉,备用;
2)将魔芋、沙棘、茶叶、去核水果制成在真空度为30Pa,冻干温度为 48℃,冻干时长为24h,破碎制成相应的冻干粉末,在熟化设备中熟化备用;
3)将荷叶在置于中,加热至95℃以上,保温15min,过滤后取滤液即 茶叶提取物备用;
4)将1)、2)、3)中分别制得的橡子粉10份、魔芋粉15份、沙棘粉 3份、茶粉2份、水果粉15份和荷叶提取物10份与酵素3份、米粉30份、 蛋白粉15份、低聚木糖粉5份、左旋肉碱0.5份和可接受的辅料混合,并 在高压蒸汽灭菌锅中调节温度为110℃以上,灭菌25min,然后制成粉剂, 包装成袋,每袋50-80g,如50g、60g、80g等规格。
实施例2
一种代餐粉的制备方法,包括以下内容:
1)将橡子晒干,去壳得到橡子仁,用食盐水浸泡橡子仁,每天换水2 次,共浸泡3天;将浸泡处理完成后的橡子仁烘干,至含水率低于6%,然 后破碎得橡子粉,备用;
2)将魔芋、沙棘、茶叶、去核水果制成在真空度为35Pa,冻干温度为 50℃,冻干时长为24h,破碎制成相应的冻干粉末,在熟化设备中熟化备用;
3)将荷叶在置于中,加热至95℃以上,保温20min,过滤后取滤液即 茶叶提取物备用;
4)将1)、2)、3)中分别制得的橡子粉10份、魔芋粉15份、沙棘粉 5份、茶粉4份、水果粉15份和荷叶提取物10份与酵素5份、米粉35份、 蛋白粉22份、低聚木糖粉7份、左旋肉碱0.5份和可接受的辅料混合,并 在高压蒸汽灭菌锅中调节温度为110℃以上,灭菌25min,然后制成粉剂, 包装成袋,每袋50-80g,如50g、60g、80g等规格。
实施例3
一种代餐粉的制备方法,包括以下内容:
1)将橡子晒干,去壳得到橡子仁,用食盐水浸泡橡子仁,每天换水2 次,共浸泡2天;将浸泡处理完成后的橡子仁烘干,至含水率低于6%,然 后破碎得橡子粉,备用;
2)将魔芋、沙棘、茶叶、去核水果制成在真空度为35Pa,冻干温度为 52℃,冻干时长为25h,破碎制成相应的冻干粉末,在熟化设备中熟化备用;
3)将荷叶在置于中,加热至95℃以上,保温30min,过滤后取滤液即 茶叶提取物备用;
4)将1)、2)、3)中分别制得的橡子粉12份、魔芋粉18份、沙棘粉 8份、茶粉7份、水果粉20份和荷叶提取物20份与酵素8份、米粉45份、 蛋白粉30份、低聚木糖粉6份、左旋肉碱2份和可接受的辅料混合,并在 高压蒸汽灭菌锅中调节温度为110℃以上,灭菌35min,然后制成粉剂,包 装成袋,每袋50-80g,如50g、60g、80g等规格。
实施例4
一种代餐粉的制备方法,包括以下内容:
1)将橡子晒干,去壳得到橡子仁,用食盐水浸泡橡子仁,每天换水2 次,共浸泡2天;将浸泡处理完成后的橡子仁烘干,至含水率低于6%,然 后破碎得橡子粉,备用;
2)将魔芋、沙棘、茶叶、去核水果制成在真空度为30Pa,冻干温度为50℃,冻干时长为24h,破碎制成相应的冻干粉末,在熟化设备中熟化备用;
3)将荷叶在置于中,加热至95℃以上,保温25min,过滤后取滤液即 茶叶提取物备用;
4)将1)、2)、3)中分别制得的橡子粉15份、魔芋粉20份、沙棘粉 8份、茶粉7份、水果粉25份和荷叶提取物20份与酵素8份、米粉45份、 蛋白粉30份、低聚木糖粉10份、左旋肉碱2份和可接受的辅料混合,并在 高压蒸汽灭菌锅中调节温度为110℃以上,灭菌35min,然后制成粉剂,包 装成袋,每袋50-80g,如50g、60g、80g等规格。
采用综合评分的方法,满分以100分计,评分时产品以开水冲调,请10 名评分委员进行评分,测试前不能吃辛辣食物,要求每次品尝之后立即漱口, 两次品尝间有一定的时间间隔,以评价的平均分作为最终结果。
结果如下表:
最终各实施例的得分分别为88、90、85、92分,表明所制得产品均具 有良好的感官体验。
跟踪100人体重较重的人群,每天冲服食用本产品,每日50-80g,1月 后有90人体重得到一定的改善,剩余的10人体重变化不明显,在这90人 中,有44人体重减轻了在1.3kg以上,35人在0.8-1.3kg,表明本发明制 得产品具有比较好的减肥效果。
以上所述仅是本发明的优选实施方式,应当理解本发明并非局限于本文 所披露的形式,不应看作是对其他实施例的排除,而可用于各种其他组合、 修改和环境,并能够在本文所述构想范围内,通过上述教导或相关领域的技 术或知识进行改动。而本领域人员所进行的改动和变化不脱离本发明的精神 和范围,则都应在本发明所附权利要求的保护范围内。
Claims (10)
1.一种代餐组合物,其特征在于,包括以下组分:橡子粉10-15份、魔芋粉15-20份、沙棘粉3-8份、酵素3-8份、茶粉2-7份、水果粉15-25份、米粉30-45份、蛋白粉15-30份、荷叶提取物10-20份、低聚木糖粉5-10份、左旋肉碱0.5-2份。
2.根据权利要求1所述含代餐组合物,其特征在于,按重量份数计,包括以下组分:橡子粉10-12份、魔芋粉15-18份、沙棘粉5-8份、酵素5-8份、茶粉4-7份、水果粉15-20份、米粉35-45份、蛋白粉22-30份、荷叶提取物10-20份、低聚木糖粉7-10份、左旋肉碱0.5-2份。
3.根据权利要求1所述代餐组合物,其特征在于:所述酵素选自山楂酵素。
4.根据权利要求3所述代餐组合物,其特征在于:所述山楂酵素的制备方法,包括以下内容:将山楂制品经过灭菌、破碎、发酵、后熟、过滤、灭菌,即得山楂酵素。
5.根据权利要求4所述代餐组合物,其特征在于:
所述山楂制品选自山楂、山楂叶中一种或两种;
所述发酵选用菌种包括所述菌种包括乳酸菌、酵母菌、纳豆菌、酵素原液中的一种或两种以上的组合;优选的,所述乳酸菌包括植物乳杆菌、发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、副干酪乳杆菌、肠膜明串珠菌、嗜热链球菌、双歧杆菌、保加利亚乳杆菌中的一种或两种以上的组合;所述酵母菌包括异常汉逊酵母、酿酒酵母、鲁氏接合酵母、威尔酵母中的一种或两种以上的组合;所述酵素原液为可食用物质经发酵未灭菌失活的发酵物。
6.根据权利要求1-5任一所述代餐组合物,其特征在于:所述代餐组合物的制剂包括粉剂、颗粒剂、膏剂、水剂、片剂。
7.权利要求1-6任一所述代餐组合物在制备具有增强免疫力、调节胃肠功能或减肥功效的食品、饮品或保健品中的应用。
8.一种代餐组合物的制备方法,其特征在于,包括以下内容:
1)将橡子晒干,去壳得到橡子仁,用食盐水浸泡橡子仁,每天换水1-2次,共浸泡2-3天;将浸泡处理完成后的橡子仁烘干,至含水率低于6%,然后破碎得橡子粉,备用;
2)将魔芋、沙棘、茶叶、去核水果制成在真空度为30-35Pa,冻干温度为48-52℃,冻干时长为24-25h,破碎制成相应的冻干粉末,备用;
3)将荷叶在置于中,加热至95℃以上,保温15-30min,过滤后取滤液即茶叶提取物备用;
4)将1)、2)、3)中分别制得的橡子粉、魔芋粉、沙棘粉、茶粉、水果粉和茶叶提取物与酵素、米粉、蛋白粉、低聚木糖粉、左旋肉碱和可接受的辅料混合,并进行灭菌,然后制成相应剂型的产品。
9.根据权利要求8所述代餐组合物的制备方法,其特征在于:所述制得的各种粉末的粒度不大于350目;所述灭菌是在高压蒸汽灭菌锅中调节温度为110℃以上,灭菌25-35min。
10.一种增强免疫力、调节胃肠功能的减肥代餐粉,其特征在于:采用权利要求8-9任一所述方法制得。
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