CN116076707A - 一种减肥食品以及相应的掩味方法 - Google Patents
一种减肥食品以及相应的掩味方法 Download PDFInfo
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- CN116076707A CN116076707A CN202310150795.3A CN202310150795A CN116076707A CN 116076707 A CN116076707 A CN 116076707A CN 202310150795 A CN202310150795 A CN 202310150795A CN 116076707 A CN116076707 A CN 116076707A
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Abstract
本申请提供了一种减肥食品，其含有藜麦全麦或者去皮率小于10%的藜麦成分，并且使用重量比为6:4‑7:3的L‑丙氨酸和乳酸来掩饰藜麦皂苷的苦味。本申请的减肥食品可以在不使用蔗糖的情况下使用高比例的藜麦，在利用藜麦低糖和其他优良健康特性的情况下保持了产品良好的口味。
Description
技术领域
本申请属于食品领域，具体地，本申请提供了一种减肥食品，其中使用甜味剂和酸味剂组成的掩味成分来掩饰藜麦皂苷的苦味。
背景技术
藜麦(Chenopodium quinoa Willd.)为原产南美洲的藜科藜属植物。藜麦营养丰富，蛋白和脂肪含量高于一般粮食作物而葡萄糖果糖含量低于一般粮食作物，是一种调整糖脂代谢的理想食品，此外藜麦还富含维生素、多酚、类黄酮类、皂苷和植物甾醇类物质等功能成分。
藜麦应用的一大障碍在于藜麦中的藜麦皂苷(主要为齐墩果苷酸、常青藤皂苷、美商陆酸等)使得大量使用藜麦的产品有苦味；目前可以采用去皮法、萌发、发酵等方式脱除藜麦皂苷，但这些方法一方面脱除不彻底(按照记载去皮率达到30％时也仅能降低藜麦皂苷含量25％左右)，另一方面也造成藜麦皂苷抗氧化、抗菌、降血压血脂等有益效果的损失。因此使用掩味剂尽量掩饰藜麦皂苷的苦味，是制备此类食品中的较优选择。
目前实践中普遍使用蔗糖或果糖等提供甜味来掩盖苦味，但减肥食品或者健康食品中蔗糖/果糖含量不能过高，其他代糖的掩味效果普遍不佳。
发明内容
基于以上情况，申请人尝试在味道、种类、比例方面寻找掩饰藜麦皂苷苦味的新方法，发现甜味和酸味的组合，特别是重量比为6:4-7:3的L-丙氨酸和乳酸能够有效的掩饰藜麦皂苷苦味，制备风味良好、营养全面的藜麦减肥食品。
一方面，本申请提供了减肥食品，所述食品中含有藜麦，以及甜味剂和酸味剂组成的掩味成分。
进一步地，所述藜麦为藜麦全麦或者去皮率小于10％的藜麦。
进一步地，所述甜味剂为蔗糖或L-丙氨酸。
进一步地，所述酸味剂为柠檬酸或乳酸。
进一步地，所述甜味剂和酸味剂的重量比例为6:4-7:3。
进一步地，所述掩味剂为重量比为6:4-7:3的L-丙氨酸和乳酸。
进一步地，所述食品为面包。
进一步地，所述面包配料为全麦粉100份、藜麦粉200份、奶粉20份、L-丙氨酸6份、乳酸4份、酵母20份、起酥油10份、盐8份、水200份
进一步地，本申请提供了重量比为6:4-7:3的L-丙氨酸和乳酸在制备藜麦皂苷苦味掩味剂中的应用。
进一步地，本申请提供了掩盖含有藜麦的减肥食品中藜麦皂苷苦味的方法，所述方法包括在含有藜麦的食品中使用重量比为6:4-7:3的L-丙氨酸和乳酸组成的掩味剂。
本申请中所述藜麦优选为藜麦全麦或者去皮率小于10％的藜麦，这些藜麦中藜麦皂苷含量较高，容易引起苦味问题。所述藜麦的形式可选但不限于，藜麦粉、藜麦种子等。所述的去皮为干法碾磨去皮，以藜麦种子损失的重量来计算去皮率。
在掩味剂种类和比例确定的情况下，本领域技术人员可以根据含藜麦食品的藜麦用量、去皮/皂苷脱除成分、要求的口味等来确定掩味剂的用量。
附图说明
图1展示了人工品评、苦味传感器和通用传感器对藜麦皂苷苦味的响应性；
图2展示了实施例1中4-7号样品的掩味效果；
图3展示了实施例2中F1-F4样品中甜、酸配合以及甜、鲜配合的掩味效果；
图4展示了实施例2中F5-F8样品中不同甜味剂与乳酸组合的掩味效果；
图5展示了L-丙氨酸和乳酸不同比例的掩味效果。
实施例1基本实验方法
人工感官品评方法
在企业内部选取品评人员20名，年龄28-42岁，男女各半，包括8名生产工人/科研人员(代表熟悉食品味道和气味的本领域工作人员)以及12名行政/销售人员(代表一般消费者)。
测试前三日每日对测试人员进行苦味标定，使用不同浓度的硫酸奎宁溶液(标注为1-10分，苦味依次增加)统一测试人员对苦味程度和分值对应关系的认识。
测试中，每位测试人员在一日中对同一样品进行间隔3小时以上的3次评价，取所有评价人员的所有分值的平均数。
味觉分析仪/电子舌
使用法国ASTREE LS16味觉分析仪/电子舌；基本调试过程(活化—初始化—校准)按照说明书和现有文献进行；检测间隔3分钟，每种样品检测7次，去除首次和末次检测结果，使用中间5次的结果。
藜麦皂苷粗提物的制备
使用90％乙醇回流醇提：料液比1:20，提取时间1小时，提取温度70摄氏度，不同样品的提取率在1.39-1.61g/100g。
本申请中的各种原料均购自有食品原料生产资质的厂家或正规粮食批发商。本申请中如无特殊说明，实施例中所述比例均为重量比例，所述百分比浓度均为重量/体积浓度。
实施例1感官苦味和电子舌响应值之间关联的确定
预实验中，使用电子舌的各传感器对多种藜麦皂苷粗提物溶液进行检测。
表1电子舌预实验用检测溶液
综合考量各个传感器对这些样品的区分能力，选取对1-3号样品的响应值偏差较小而对4-7号样品中至少2个响应值偏差较大的传感器(可以有效识别各种掩味手段并且对苦味的感知比较一致的传感器)作为检测用传感器。最后选用苦味传感器SCS和通用传感器PCS作为检测传感器。
随后，使用来自内蒙古产地(上述内蒙古样品1)的藜麦提取藜麦皂苷粗提物(提取率在1.61g/100g)配制质量/体积比0.1％、0.2％、0.3％、0.4％、0.5％的水溶液(根据前期品评结果，藜麦皂苷粗提物在0.8％以下浓度时苦味程度与浓度明显相关，在更高的浓度下难以品评出区别)。进行人工感官品评和电子舌品评。
结果如图1所示，在一定范围内，感官评价、苦味传感器SCS和通用传感器PCS对藜麦皂苷提取物的苦味感知都比较敏感，呈大致上的线性关系(R2分别为0.923、0.9883、0.9649)。考虑到人工品评的种种局限性，传感器对苦味的感知较人工品评明显更为准确和稳定。
实施例2不同掩味方式的比较
单独使用甜味、鲜味、酸味、咸味的掩味效果
选取实施例1中4-7号样品苦味传感器SCS和通用传感器PCS作为检测传感器的数据做比较，结果如图2所示，结果显示酸味和甜味可以较好地掩饰藜麦皂苷的苦味，鲜味也有一定效果，但咸味效果不明显。
复配甜味和酸味或鲜味的掩味效果
考虑到藜麦食品，特别是烘焙类食品加工中可行性，我们选择了蔗糖、三氯蔗糖、L-丙氨酸、木糖醇、谷氨酸钠、谷胱甘肽、乳酸、柠檬酸进行复配。具体包括：
表2复配的掩味组合
其中的藜麦皂苷提取物均为实施例1中“内蒙古样品1”的提取物；考虑到三氯蔗糖和L-丙氨酸的甜度明显高于木糖醇和蔗糖，对其用量做了相应调整。
首先进行的是F1-F4的实验以验证甜和酸配合以及甜和鲜配合的掩味效果，结果如图3所示：显示乳酸和甜味的配合有着比其他组合更佳的掩味效果，而鲜味与甜味的配合基本没有增效作用(与实施例1的6号样品没有明显差异)。
随后验证了F5-F7其他不同甜味剂与乳酸组合的掩味效果，结果如图4所示：代糖三氯蔗糖和木糖醇的掩味效果明显不及蔗糖，而L-丙氨酸基本实现了与蔗糖类似的掩味效果。考虑到减肥食品加工中的健康低糖考虑，L-丙氨酸和乳酸的组合是良好的藜麦皂苷掩味方式。
L-丙氨酸和乳酸的比例研究
使用同等重量下的比例变化配方研究L-丙氨酸和乳酸的适合比例(基础溶液为0.5％藜麦皂苷粗提取物溶液)：包括0.02％L-丙氨酸+0.08％乳酸、0.03％L-丙氨酸+0.07％乳酸、0.04％L-丙氨酸+0.06％乳酸、0.05％L-丙氨酸+0.05％乳酸、0.06％L-丙氨酸+0.04％乳酸、0.07％L-丙氨酸+0.03％乳酸、0.08％L-丙氨酸+0.02％乳酸，即2:8-8:2的比例范围(考虑到过多的掩味剂可能使得掩味效果趋于饱和，因此选择了较低的浓度来验证比例)。结果如图5所示，在L-丙氨酸与乳酸质量比6:4-7:3之间时，取得了最佳的掩味效果。
随后根据上述实验结果配置了选择0.5％藜麦皂苷粗提取物溶液+0.1％L-丙氨酸+0.6％乳酸；0.5％藜麦皂苷粗提取物溶液+0.15％L-丙氨酸；0.5％藜麦皂苷粗提取物溶液+0.25％蔗糖；0.5％藜麦皂苷粗提取物溶液+0.25％蔗糖+0.1％柠檬酸的溶液由品评人员品评打分，结果也进一步验证了L-丙氨酸与乳酸质量比6:4-7:3的掩味效果明显优于单独的甜味剂或者其他组合(平均分分别为4.5±0.4、5.5±0.7、5.8±0.3、5.6±0.4)。
实施例3减肥藜麦全麦面包的制作
按重量份计：全麦粉100份、藜麦粉200份(藜麦种子去皮率10％)、奶粉20份、白砂糖10份、酵母20份、起酥油10份、盐8份、水200份。制作过程包括将酵母溶于水后加入全麦粉、藜麦粉、白砂糖、奶粉混合均匀；搅拌5分钟；加入盐和起酥继续和面成面团；分割面团后室温发酵1小时；200度烘烤。
由于起酥油糖用量不足，品评和一般试吃时均有明显的苦味影响口感。
将配方中的白砂糖10份更换为L-丙氨酸6份、乳酸4份；实际制备结果表明，面包的形状、松软程度等基本指标没有明显变化，且苦味基本被甜香(奶香和面香)味掩饰。
Claims (10)
1.一种减肥食品，其特征在于，所述食品中含有藜麦，以及甜味剂和酸味剂组成的掩味成分。
2.根据权利要求1所述的减肥食品，其中所述藜麦为藜麦全麦或者去皮率小于10%的藜麦。
3.根据权利要求1所述的减肥食品，其中所述甜味剂为蔗糖或L-丙氨酸。
4.根据权利要求1所述的减肥食品，其中所述酸味剂为柠檬酸或乳酸。
5.根据权利要求1所述的减肥食品，其中所述甜味剂和酸味剂的重量比例为6:4-7:3。
6.根据权利要求1所述的减肥食品，其中所述掩味剂为重量比为6:4-7:3的L-丙氨酸和乳酸。
7.据权利要求6所述的减肥食品，其中所述食品为面包。
8.据权利要求7所述的减肥食品，其中所述面包配料为全麦粉100份、藜麦粉200份、奶粉20份、L-丙氨酸6份、乳酸4份、酵母20份、起酥油10份、盐8份、水200份。
9.量比为6:4-7:3的L-丙氨酸和乳酸在制备藜麦皂苷苦味掩味剂中的应用。
10.盖含有藜麦的减肥食品中藜麦皂苷苦味的方法，所述方法包括在含有藜麦的食品中使用6:4-7:3的L-丙氨酸和乳酸组成的掩味剂。
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