CN112385850A - 一种具有降低血脂、体重和改善肠道菌群功效的代餐粉 - Google Patents
一种具有降低血脂、体重和改善肠道菌群功效的代餐粉 Download PDFInfo
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Abstract
本发明具体涉及一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,属于减肥产品的技术领域。包括重量份的以下组分:魔芋精粉20~50份,益生元组合70~90份,大豆分离蛋白6~9份,植物甾醇酯1~6份,木糖醇7.5~15份,香芋粉10~14份,三氯蔗糖0.025~0.075份。本发明从改善肠道菌群紊乱、调节肠道菌群结构角度出发,利用具有调节肠道菌群的三种优质益生元组合,结合具有高溶胀系数、饱腹感的魔芋精粉和具有调节血脂功能的植物甾醇酯,添加大豆分离蛋白、木糖醇、香芋粉和三氯蔗糖等成分通过响应面优化方法研制一款具有改善肠道菌群、降糖、降脂功效的减肥代餐粉。本发明代餐粉冲调性较好、无颗粒,色泽均匀一致,口感细腻、黏度适中、味道纯正,气味协调。
Description
技术领域
本发明属于减肥产品的技术领域,具体涉及一种具有降低血脂、体重和改善肠道菌群功效的代餐粉。
背景技术
肥胖和超重目前已成为一种全球性最为紧迫的公共卫生问题之一。研究表明,肥胖是由于脂肪因子、促炎症因子等分泌增加及相关炎症信号的激活导致的一种慢性炎症性疾病,与糖尿病、心血管疾病、高血压和癌症等疾病的发生发展密切相关,并对卫生保健、经济和社会造成了巨大的挑战。
肥胖的发展是一个多因素的过程,主要受遗传和环境因素的共同影响。尽管遗传因素在肥胖的发展中起作用,但环境因素被认为是造成肥胖急剧增加的主要原因,能量摄入过量和支出失衡是肥胖产生的根源。
尽管有减肥手术、药物、控制饮食、运动等防治超重或肥胖的手段,但由于手术的创伤性、药物的副作用、患者难以坚持等原因,目前对超重或肥胖的防治效果十分有限。近年来,随着肠道菌群导致肥胖机制的明确,越来越多的证据表明肠道菌群参与了炎症反应、脂代谢、脂质堆积,而造成脂类的过量吸收和能量稳态失衡,最终导致了肥胖。因此,采用益生元、益生菌以及中药材等改善肠道菌群结构,已成为近年来预防或治疗肥胖的有效靶点。
目前市面上的代餐粉种类越来越多:补充谷物的,补充蛋白质的,补充微量元素和纤维素的,但其本身营养往往是不均衡的,比如高蛋白代餐,有可能造成蛋白质的摄入量超过身体的需要,导致肾脏等内脏负担加重;而水果代餐、蔬菜代餐不仅缺乏蛋白质,而且缺乏很多矿物质和微量元素,短期食用这类代餐确实可以生产短暂的降低体重效果,但是长期、单一地食用不仅减不了肥,还会造成身体营养失衡,引起恶性贫血、蛋白质缺乏、肌肉消耗量过大等问题,对身体产生伤害,同时造成人体肠道微生态的失调,进而又加剧肥胖、糖尿病、高血脂等疾病的发生发展。
发明内容
针对现有的代餐粉营养不均衡及早餐肠道菌群紊乱等问题,本发明提供一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,以解决上述问题。本发明主要从改善肠道菌群紊乱、调节肠道菌群结构角度出发,利用具有调节肠道菌群的菊粉、低聚果糖、低聚异麦芽糖等三种优质益生元组合,结合具有高溶胀系数、饱腹感的魔芋精粉和具有调节血脂功能的植物甾醇酯,添加大豆分离蛋白、木糖醇、香芋粉和三氯蔗糖等成分通过响应面优化方法发明一款具有降低血脂、体重和改善肠道菌群的减肥代餐粉。
本发明的技术方案为:
一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,包括重量份的以下组分:魔芋精粉20~50份,益生元组合70~90份,大豆分离蛋白6~9份,植物甾醇酯1~6份,木糖醇7.5~15份,香芋粉10~14份,三氯蔗糖0.025~0.075份。
优选的,包括重量份的以下组分:魔芋精粉34.2份,益生元组合80份,大豆分离蛋白8份,植物甾醇酯2.3份,木糖醇10份,香芋粉12份,三氯蔗糖0.05份。
优选的,所述益生元组合包括菊粉,低聚果糖和低聚异麦芽糖。
优选的,所述菊粉,低聚果糖和低聚异麦芽糖的质量比为菊粉:低聚果糖:低聚异麦芽糖=5:5:6。
优选的,所述魔芋精粉的葡甘露聚糖含量≥85%。
优选的,所述代餐粉中固体组分粒径小于180μm。
一种具有降低血脂、体重和改善肠道菌群功效的代餐粉的制备方法,具体如下:
(1)取魔芋精粉,益生元组合,大豆分离蛋白,植物甾醇酯,木糖醇,香芋粉和三氯蔗糖,分别进行过筛处理;
(2)将过筛后的各组分按照比例进行混合,得代餐粉。
优选的,所述步骤(1)中各组分过80目筛处理。
本发明的有益效果为:
本发明从改善肠道菌群紊乱、调节肠道菌群结构角度出发,利用具有调节肠道菌群的菊粉、低聚果糖、低聚异麦芽糖等三种优质益生元组合,结合具有高溶胀系数、饱腹感的魔芋精粉和具有调节血脂功能的植物甾醇酯,添加大豆分离蛋白、木糖醇、香芋粉和三氯蔗糖等成分通过响应面优化方法研制一款具有降低血脂、体重和改善肠道菌群的减肥代餐粉。本发明通过单因素试验和Plackett-Burman试验确定了对代餐粉具有显著影响的因素为魔芋精粉、大豆分离蛋白和植物甾醇酯,进一步根据最陡爬坡试验和Box-Behnken试验优化代餐粉配方。本发明代餐粉冲调性较好、无颗粒,色泽均匀一致,口感细腻、黏度适中、味道纯正,气味协调。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,对于本领域普通技术人员而言,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1为魔芋精粉添加量对代餐粉感官评分的影响曲线;
图2为益生元组合添加量对代餐粉感官评分的影响曲线;
图3为大豆分离蛋白添加量对代餐粉感官评分的影响曲线;
图4为植物甾醇酯添加量对代餐粉感官评分的影响曲线;
图5为木糖醇添加量对代餐粉感官评分的影响曲线;
图6为香芋粉添加量对代餐粉感官评分的影响曲线;
图7为三氯蔗糖添加量对代餐粉感官评分的影响曲线;
图8为魔芋精粉和大豆分离蛋白对代餐粉感官评分影响的响应面图;
图9为魔芋精粉和大豆分离蛋白对代餐粉感官评分影响的等高线图;
图10为魔芋精粉和植物甾醇酯对代餐粉感官评分影响的响应面图;
图11为魔芋精粉和植物甾醇酯对代餐粉感官评分影响的等高线图;
图12为植物甾醇酯和大豆分离蛋白对代餐粉感官评分影响的响应面图;
图13为植物甾醇酯和大豆分离蛋白对代餐粉感官评分影响的等高线图。
具体实施方式
为了使本技术领域的人员更好地理解本发明中的技术方案,下面将结合本发明实施例中的附图,对本发明实施例中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,都应当属于本发明保护的范围。
实施例1
1.1代餐粉制备方法
本产品将所有原辅料过80目筛,按配方比例称量后混合均匀即可。
1.2单因素试验
通过单因素试验研究魔芋精粉,益生元组合(菊粉:低聚果糖:低聚异麦芽糖=5:5:6),大豆分离蛋白,植物甾醇酯,木糖醇,香芋粉,三氯蔗糖等因素的添加量对代餐粉品质的影响。首先,保持其余因素固定在中间水平上不变,然后逐一对另外1个变量进行单因素试验。具体试验设计如表1所示。
表1-单因素试验与水平
1.2 Plackett-Burman因素筛选试验
根据单因素试验结果,分析魔芋精粉,益生元组合,大豆分离蛋白,植物甾醇酯,木糖醇,香芋粉,三氯蔗糖等7个因素的不同添加量对代餐粉品质影响的显著性。采用Design-Expert 11.1.0.1软件进行Plackett-Burman试验设计与数据处理,以确定影响显著的因素,具体试验设计见表2。
表2-试验因素与水平
1.3 Box-Behnken试验设计优化代餐粉配方
根据Plackett-Burman试验结果,筛选出魔芋精粉、大豆分离蛋白、植物甾醇酯等3个因素为影响代餐粉品质的主要因素,以代餐粉的感官评分为考察指标,利用Design-Expert 11.1.0.1软件进行Box-Behnken试验设计、数据处理和预测优化最佳代餐粉配方。具体试验设计如表3所示。
表3-试验因素与水平
实施例2单因素试验结果
2.1感官评价指标
参照GB/T 29602-2013《固体饮料》中感官检验项目结合本发明制定了感官评价标准,如表4所示。由8名具有一定感官评价经验的同事组成感官评价小组,采用盲法对每个样品分别从产品色泽、风味、口感和冲调性等进行评价赋分,重复三次,统计平均值。
表4-代餐粉的评分标准
2.2魔芋精粉对代餐粉感官评分的影响
魔芋精粉的主要成分为葡甘露聚糖,是一种不能被人体降解的水溶性膳食纤维,热量低,具有降低血糖、血脂、减肥和调节肠道菌群等功效。由于其具有80-100倍的溶胀系数,能延缓胃排空、具有饱腹感、减少能量摄入和改善肠道菌群的特点,所以魔芋精粉常用于减肥或辅助降血糖等保健食品或代餐食品的开发。由图1所示,代餐粉的感官评分随着魔芋精粉添加量的增加而呈现先升高后降低的趋势。当魔芋精粉添加增至4.0时感官评分达到最高,魔芋精粉添加适量,代餐粉冲调液具有口感细腻、粘稠度适宜,随着魔芋精粉的添加溶液的粘度逐渐增大,流动性变差,影响了代餐粉的口感和冲调性。
2.3益生元组合对代餐粉感官评分的影响
益生元是指不能通过人体胃肠消化道代谢吸收,却能在结肠中被特定的肠道微生物利用的食物成分。益生元主要来源于食物的种子、谷类、豆类、菊苣根、洋葱、大蒜和一些蔬菜等,具体主要包括菊粉、低聚果糖、低聚木糖、低聚半乳糖、低聚异麦芽糖、抗性淀粉、纤维素、树胶和果胶等。大多数益生元,如菊粉、低聚果糖和低聚异麦芽糖等,都能被乳酸菌、双歧杆菌等益生菌利用而促进其增殖,改善肠道菌群结构,影响能量代谢稳态、抑制致病菌、降低炎症、调节脂代谢和抑制脂质堆积等作用,从而产生减肥作用。本实验中采用了菊粉、低聚果糖和低聚异麦芽糖等三种优质益生元按照质量比5:5:6进行复配形成了益生元组合作为一整体因素,考察了益生元组合添加量对代餐粉感官评分的影响,如图2所示。随着益生元组合添加量的增加而呈现先升高后呈现缓慢下降的趋势,当益生元组合添加量为8.0时代餐粉的感官评分最高,再继续添加益生元组合,其感官评分逐渐下降。所以,益生元组合的最佳添加量为7.0-9.0g。
2.4大豆分离蛋白对代餐粉感官评分的影响
大豆分离蛋白是通过分离大豆油脂生产过程中的副产品——低变性脱脂大豆粕中主要蛋白质而制成的,是少数几种可替代动物蛋白的植物蛋白之一。大豆分离蛋白含有20种氨基酸和8种人体必需氨基酸,与人体必需氨基酸的需求相吻合,易于人体吸收利用,具有改善餐后血糖波动、降低血液中胆固醇和甘油三酯水平、促进乳酸菌、双歧杆菌等益生菌增殖的作用,是无乳糖婴幼儿配方奶粉常用的蛋白质原料之一。由图3可知,随着大豆分离蛋白添加量的增加代餐粉的感官评分呈现先上升后下降的趋势,在大豆分离蛋白添加量为0.8g时达到最高。推测可能是代餐粉中的魔芋精粉加水冲调后迅速溶胀包裹了部分大豆分离蛋白使大豆分离蛋白不能较好的分散开来,影响了代餐粉溶液的冲调性。
2.5植物甾醇酯对代餐粉感官评分的影响
植物甾醇酯具有人体皮肤固醇类似的结构,是降低血脂和预防心脑血管疾病常用的功能食品原料。植物甾醇酯具有降低胆固醇、抗动脉粥样硬化、提高免疫力、抗氧化等功效,被誉为“生命的钥匙”。由图4可以看出,随着植物甾醇酯添加量的增加代餐粉的感官评分呈现先升高后下降的趋势,当植物甾醇酯添加量为0.3g时代餐粉的冲调性和冲调后溶液的稳定性最好,植物甾醇酯添加量超过0.3g后发现冲调后溶液稳定性变差。因此,植物甾醇酯最佳添加量为0.1-0.6g。
2.6木糖醇对代餐粉感官评分的影响
木糖醇是一种天然的功能性甜味剂,其甜度约为蔗糖的1.2倍,其代谢不需要胰岛素参与,不升高血糖,是一种低热量的肥胖及糖尿病人可食用的食品原料。木糖醇添加量对代餐粉质量的感官评分如图5所示,随着木糖醇添加量的增加,代餐粉感官评分逐渐增加,但当添加量增至1.0g后其评分呈现逐渐下降趋势。推测其原因可能是木糖醇在溶解时吸收热量,导致口中产生的清凉感影响了代餐粉的感官评分。因此选择木糖醇添加量0.75-1.5g为Box-Behnken试验设计因素水平。
2.7香芋粉对代餐粉感官评分的影响
香芋粉是通过提取香芋中的有效营养成分而制成的,是一种常用于固体饮料的食品原料。由图6可知,随着香芋粉添加量的增加代餐粉质量感官评分呈现先升高后下降的趋势。当香芋粉添加量为1.2g时代餐粉的香芋滋气味正常,口感纯正,评分最高。因此,香芋粉的最佳添加量范围为1.0-1.4g。
2.8三氯蔗糖对代餐粉感官评分的影响
三氯蔗糖甜度为蔗糖的600倍,甜味纯正,不参与人体代谢,几乎不提热量,是一种可用于肥胖症、糖尿病等特殊人群食品的食品原料。三氯蔗糖与木糖醇具有甜度互补的作用,两者一起使用具有协调增效的作用,木糖醇能掩盖三氯蔗糖的后苦味,使甜味自然。三氯蔗糖对代餐粉的感官评分如图7所示,随着三氯蔗糖添加量的增加代餐粉的感官评分呈现先增加后降低的趋势,当三氯蔗糖添加量为0.005g时代餐粉甜度适中,口感自然。
实施例3 Plackett-Burman因素筛选试验
将代餐粉的7个因素采用Design-Expert 11.1.0.1软件进行Plackett-Burman试验设计,共12组试验,以代餐粉的感官评分为考察指标,见表5。对表5结果进行方差分析,当P值<0.05时表示该因素对代餐粉质量具有显著影响。由表6可知,对代餐粉质量具有显著影响的因素分别为A、C和D,且其影响大小为A魔芋精粉添加量>C大豆分离蛋白添加量>D植物甾醇酯添加量,因此选择A魔芋精粉添加量、C大豆分离蛋白添加量和D植物甾醇酯添加量3个因素进行最陡爬坡试验,进一步优化配方。
表5-Plackett-Burman试验设计与结果
表6-Plackett-Burman试验设计效应分析
注:*表示结果显著(P<0.05)
实施例4显著因素的爬坡试验
在Plackett-Burman试验的基础上,固定益生元组合8.0g,木糖醇1.0g,香芋粉1.2g,三氯蔗糖0.005g,选择魔芋精粉、大豆分离蛋白和植物甾醇酯等对代餐粉感官评分具有显著影响的因素进行最陡爬坡试验,其设计与结果如表7所示。根据表7试验结果可知,第2组代餐粉配方的感官评价最高,因此选择第2组为响应面优化的中心点,即魔芋精粉添加量3.5g、大豆分离蛋白添加量0.75g和植物甾醇酯添加量0.15g。
表7-显著性因素最陡爬坡试验设计与结果
实施例5响应面法优化代餐粉配方
5.1 Box-Behnken试验设计
在Plackett-Burman试验和最陡爬坡试验的基础上,利用Design-Expert11.1.0.1软件进行Box-Behnken试验设计及结果如表8所示,响应面二次模型的方差分析如表9所示。对试验结果进行二次多元回归拟合分析,得到回归方程:感官评分R1=92.92-2.27×X1+0.5863×X2+3.24×X3-1.86×X1X2-3.33×X1X3-0.855×X2X3-10.24×X1 2-9.29×X2 2-6.52×X3 2。
表8-Box-Behnken试验设计与结果
由表9可知,模型对试验的拟合度良好,P<0.0001,达到极为显著水平,表明模型对试验拟合度较好。失拟项P值为0.128,大于0.05,失拟项检验不显著,说明残差均有随机误差引起的。模型的复决定系数R2=0.9983,表明该模型拟合度较好,校正决定系数R2 Adj=0.9962,表明该模型可以解释99.62%响应值的变化。因此,该模型可用于代餐粉的感官评分的分析和预测。
表9-二次模型的方差分析
注:**表示结果极为显著(P<0.01);*表示结果显著(P<0.05)
5.2响应面分析
采用Design-Expert 11.1.0.1软件以代餐粉的感官评分为指标对响应面结果进行分析,得到了各因素对代餐粉感官评价的等高线图和响应图,见图8。如图8所示,魔芋精粉和大豆分离蛋白对代餐粉的感官评价的交互作用近似圆形,且P=0.0003,说明魔芋精粉和大豆分离蛋白对代餐粉的感官评价具有显著作用。如图9所示,魔芋精粉和植物甾醇酯对代餐粉的感官评价的交互作用近似椭圆形,且P<0.0001,说明魔芋精粉和植物甾醇酯对代餐粉的感官评价具有显著作用。如图10所示,植物甾醇酯和大豆分离蛋白对代餐粉的感官评价的交互作用近似椭圆形,且P=0.0174,说明植物甾醇酯和大豆分离蛋白对代餐粉的感官评价具有显著作用。通过图8、图9和图10可知,魔芋精粉、大豆分离蛋白和植物甾醇酯对代餐粉的感官评分的交互作用显著。
以代餐粉的感官评分为指标,通过响应面优化后的代餐粉配方为魔芋精粉添加量3.420g,大豆分离蛋白0.803g,植物甾醇酯0.229g,预测感官评分为93.576。
实施例6
一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,包括重量份的以下组分:魔芋精粉34.2份,益生元组合8份,大豆分离蛋白2.3份,植物甾醇酯80份,木糖醇10份,香芋粉12份,三氯蔗糖0.05份。
具体制备过程如下:
(1)取魔芋精粉,益生元组合,大豆分离蛋白,植物甾醇酯,木糖醇,香芋粉和三氯蔗糖,分别进行过80目筛处理;
(2)将过筛后的各组分按照比例进行混合,得代餐粉。
实施例7
取实施例6制备的代餐粉进行各项检测,代餐粉的各理化指标及微生物指标的检测均按照GB/T 29602-2013《固体饮料》中要求的各项指标及其检测方法进行检测。
7.1实际感官测试
将实施例6制备的代餐粉进行实际感官评分,最终结果为93.16±0.73,与预测值(93.576)基本一致,表明通过响应面法优化的代餐粉配方具有较好的重复性,可作为减肥代餐粉的最佳配方。
7.2冲调性测定
取15g代餐粉,在500mL烧杯中,用400mL 50℃左右温水冲调,边冲边搅拌,记录搅拌至均匀的时间,重复三次,计算平均值。
测试结果表明:本发明的代餐粉50±6秒可以搅拌均匀,无颗粒、无结块。
7.3代餐粉理化指标及微生物检测
代餐粉的各理化指标及微生物检测均按照国家食品相关标准进行了检测,结果如表10所示。
表10-代餐粉质量评价结果
由表10中检测结果可知:本发明代餐粉的主要功效成分魔芋葡甘露聚糖含量为30.0%,与添加量基本一致,蛋白质、水分、铅、砷及微生物等指标均符合国家标准。
7.4临床干预效果评价
本发明发明人所在单位的健康体重标准化管理中心于2019年5月-6月共招募符合中国人群肥胖的诊断标准(BMI≥28kg/m2)的志愿者8名,进行了试食试验,纳入标准:年龄≥18周岁,BMI≥28kg/m2。排除标准:患有严重心脏、胃肠道、肝、肾、消化道等主要器质疾病患者。
试验方法:受试者每晚服用1包代餐粉,连续服用3周,分别于试验开始时及试验结束时对肥胖患者的人体参数及生化指标测定。试验采用试食前后自身配对设计。
试验结果:如下表11。
表11-饮食前后体测指标变化
注:**表示结果极为显著(P<0.01);*表示结果显著(P<0.05)
由表11中饮食前后体测指标变化可以看出,在不改变志愿者原有饮食***发生了显著性降低,具有改善血脂的作用。通过志愿者血清中ALT、AST、BUN、血清肌酐、血清尿酸与干预前相比较具有显著性降低,说明该代餐粉改善了志愿者的肝脏和肾脏功能。通过临床干预试验表明,该代餐粉对肥胖患者具有降低血脂、体内脂肪含量和体重的作用,同时改善了患者的肝脏和肾脏功能,是一种健康减肥的代餐产品。
尽管通过参考附图并结合优选实施例的方式对本发明进行了详细描述,但本发明并不限于此。在不脱离本发明的精神和实质的前提下,本领域普通技术人员可以对本发明的实施例进行各种等效的修改或替换,而这些修改或替换都应在本发明的涵盖范围内/任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以权利要求所述的保护范围为准。
Claims (8)
1.一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,其特征在于,包括重量份的以下组分:魔芋精粉20~50份,益生元组合70~90份,大豆分离蛋白6~9份,植物甾醇酯1~6份,木糖醇7.5~15份,香芋粉10~14份,三氯蔗糖0.025~0.075份。
2.如权利要求1所述的一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,其特征在于,包括重量份的以下组分:魔芋精粉34.2份,益生元组合80份,大豆分离蛋白8份,植物甾醇酯2.3份,木糖醇10份,香芋粉12份,三氯蔗糖0.05份。
3.如权利要求1所述的一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,其特征在于,所述益生元组合包括菊粉,低聚果糖和低聚异麦芽糖。
4.如权利要求1所述的一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,其特征在于,所述菊粉,低聚果糖和低聚异麦芽糖的质量比为菊粉:低聚果糖:低聚异麦芽糖=5:5:6。
5.如权利要求1所述的一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,其特征在于,所述魔芋精粉的葡甘露聚糖含量≥85%。
6.如权利要求1所述的一种具有降低血脂、体重和改善肠道菌群功效的代餐粉,其特征在于,所述代餐粉中固体组分粒径小于180μm。
7.一种具有降低血脂、体重和改善肠道菌群功效的代餐粉的制备方法,其特征在于,具体如下:
(1)取魔芋精粉,益生元组合,大豆分离蛋白,植物甾醇酯,木糖醇,香芋粉和三氯蔗糖,分别进行过筛处理;
(2)将过筛后的各组分按照比例进行混合,得代餐粉。
8.如权利要求7所述的制备方法,其特征在于,所述步骤(1)中各组分过80目筛处理。
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