沙棘营养代餐粉的研制及其流变特性
|
摘要
本文以沙棘果粉、红小豆粉、薏仁米粉为主要原料,添加甜菊糖苷、赤藓糖醇、菊粉和魔芋粉研制一款沙棘营养代餐粉(以下简称代餐粉),通过单因素实验、Plackett-Burman因素筛选试验、最陡爬坡试验和Box-Behnken试验结合感官评分优化代餐粉的配方,并对其流变特性进行测定。结果表明:代餐粉的最佳配方为红小豆粉添加量8.89 g、薏仁米粉添加量6 g、沙棘果粉添加量3 g、甜菊糖苷添加量0.05 g、赤藓糖醇添加量1.01 g、菊粉添加量3 g、魔芋粉添加量0.49 g,该工艺下代餐粉的感官评分为(91.0±0.6)分。流变特性研究表明,在恒定的剪切速率下,20%代餐粉的粘度在0～15 min内急速增大,在15～30 min内趋于平缓。所得产品经热水冲调后酸甜适口,富含蛋白质、维生素C和黄酮等营养成分,且其加工工艺简单,适于工业化生产。
The objective of this paper was to develop nutritional seabuckthorn meal replacement powder(hereinafter called meal replacement powder)primarily with seabuckthorn fruit powder,adzuki bean powder and adlay powder mixed with stevioside,erythritol,inulin and konjac flour.The optimal formulation was determined by means of one-factor-at-a-time experiments,Plackett-Burman design,steepest ascent path design and Box-Behnken design combined with sensory scoring method,and its rheological roperties were analyzed. Results showed that the best formula of meal replacement powder was:Adzuki bean powder 8.89 g,adlay powder 6 g,seabuckthorn fruit powder 3 g,stevioside 0.05 g,erythritol 1.01 g,inulin 3 g and konjac flour 0.49 g. Sensory score was 91.0±0.6,and the intrinsic viscosity values with 20% meal replacement powder tended to an increase in 0～15 min and flattening out in 15～30 min at settled shear rate,the mixtures with meal replacement powder and hot water were nice sweet and sour,rich in protein,vitamin C,flavonoids and other nutrients. This study would provide meaningful knowledge for more easier industrial process.
The objective of this paper was to develop nutritional seabuckthorn meal replacement powder(hereinafter called meal replacement powder)primarily with seabuckthorn fruit powder,adzuki bean powder and adlay powder mixed with stevioside,erythritol,inulin and konjac flour.The optimal formulation was determined by means of one-factor-at-a-time experiments,Plackett-Burman design,steepest ascent path design and Box-Behnken design combined with sensory scoring method,and its rheological roperties were analyzed. Results showed that the best formula of meal replacement powder was:Adzuki bean powder 8.89 g,adlay powder 6 g,seabuckthorn fruit powder 3 g,stevioside 0.05 g,erythritol 1.01 g,inulin 3 g and konjac flour 0.49 g. Sensory score was 91.0±0.6,and the intrinsic viscosity values with 20% meal replacement powder tended to an increase in 0～15 min and flattening out in 15～30 min at settled shear rate,the mixtures with meal replacement powder and hot water were nice sweet and sour,rich in protein,vitamin C,flavonoids and other nutrients. This study would provide meaningful knowledge for more easier industrial process.
引文
[1]康健,顾晶晶,王继国,等. 沙棘果油的酶法提取及其脂肪酸的测定[J]. 食品科学,2011,32(2):260-262.
[2]Xu Y-J,Kaur M,Dhillon R S,et al. Health benefits of sea buckthorn for the prevention of cardiovascular diseases[J]. Journal of Functional Foods,2011,3(1):2-12.
[3]盛文军,毕阳,冯丽丹,等. 沙棘渣制备微晶纤维素的酶解条件优化[J]. 食品科学,2017,38(20):154-160.
[4]张庆钢,赵晶,邵晶,等. 沙棘果真空冷冻干燥工艺的研究[J]. 食品科技,2009,34(1):39-41.
[5]冯彦君. 麦苗酵素粉及其代餐粉的加工与抗氧化功能研究[D]. 无锡:江南大学,2017:5-6.
[6]蒋勇,邹勇,周露,等. 豆渣微粉的性能及其复配代餐粉对小鼠肠道微生物影响的体外评价[J]. 食品科学,2015,36(15):199-205.
[7]张丽颖. 杂粮代餐粉冲调性质的研究[D]. 沈阳:沈阳农业大学,2017:57-64.
[8]许牡丹,杨雯,杨艳艳. 枣粉抗结块实验研究[J]. 食品研究与开发,2011,32(12):78-81.
[9]郑喆,李柳,赵笑,等. 枯草芽孢杆菌凝乳酶发酵生产条件及其酶学性质的研究[J]. 食品科技,2018,43(2):1-8.
[10]赵红倩,宋风霞,江祥师,等. Plackett-Burman和Box-Behnken试验优化苦荞蛋白酶解制备抗菌肽的工艺[J]. 食品科学,2017,38(16):158-164.
[11]GB/T 23781-2009 黑芝麻糊[S]. 北京:中国标准出版社,2009:1-2.
[12]陈俊芳. 安徽板栗淀粉的理化性质及其糊化特性的研究[D]. 合肥:安徽农业大学,2010:12-13.
[13]GB 5009.3-2016 食品中水分的测定[S]. 北京:中国标准出版社,2016:1-2.
[14]GB 5009.5-2016 食品中蛋白质的测定[S]. 北京:中国标准出版社,2016:1-2.
[15]GB 5009.6-2016 食品中脂肪的测定[S]. 北京:中国标准出版社,2016:1-2.
[16]GB 5009.86-2016 食品中抗坏血酸的测定[S]. 北京:中国标准出版社,2016:7-8.
[17]DB13/T385-1998 食品中总黄酮(芦丁)的测定[S]. 石家庄:河北人民出版社,1998:1-2.
[18]史雯. 沙棘黄酮提取工艺及其应用研究[D]. 杨凌:西北农林科技大学,2015:14-15.
[19]Han K-H,Kitano-Okada t,Seo J-M,et al. Characterisation of anthocyanins and proanthocyanidins of adzuki bean extracts and their antioxidant activity[J]. Journal of Functional Foods,2015(14):692-701.
[20]白洁,刘丽莎,李玉美,等. 红小豆蒸煮过程中的糊化特性及微观结构[J]. 食品科学,2018,39(7):41-46.
[21]刘晓娟,龚丽,毛新,等. 高温短时气流膨化薏米工艺优化[J]. 农业工程学报,2012,28(15):258-263.
[22]张怡一,徐茜,陈琳,等. 薏米中多酚化合物的分离纯化及抗氧化活性分析[J]. 食品科学,2017,38(13):26-33.
[23]戴达勇,杨英桂,贺万鑫. 离子色谱法同时测定沙棘果粉中7种有机酸含量[J]. 理化检验-化学分册,2015,(3):304-306.
[24]王德骥. 关于甜菊糖苷的甜度、甜味和苦涩后味的成因机理[J]. 中国食品添加剂,2007,(3):46-53.
[25]刘建军,赵祥颖,田延军,等. 低热值甜味剂赤藓糖醇的研究现状及应用[J]. 中国酿造,2006(12):1-3,16.
[26]陈兴都,陈庆安,翟丹云,等. 菊粉果聚糖的保健功能及应用价值[J]. 中国酿造,2018,37(1):21-24.
[27]孟凡冰,王小燕,范定涛,等. 脱敏魔芋粉制备集成技术初探及其对魔芋粉理化性质的影响[J]. 食品科学,2015,36(2):63-68.
[28]赵刚,顾佳丽,励建荣. Plackett-Burman设计及响应面法优化芹菜中总黄酮的超声提取工艺[J]. 中国食品学报,2017,17(8):147-155.
[29]邹晓霜,李佳妮,姜楠,等. 响应面法优化豆腐真空冷冻干燥工艺[J]. 食品科学,2017,38(18):200-207.
[30]付一帆,甘淑珍,赵思明. 几种淀粉的糊化特性及力学稳定性[J]. 农业工程学报,2008(10):255-257.
[31]宋倩,王敏,邓利玲,等. 魔芋不可逆凝胶的流变学性质[J]. 食品科学,2015,36(11):86-90.
[32]于文滔,陈芳芳,刘少伟,等. 赤豆固体饮料挤压工艺及流变性质研究[J]. 食品工业科技,2014,35(10):308-311,323.
[2]Xu Y-J,Kaur M,Dhillon R S,et al. Health benefits of sea buckthorn for the prevention of cardiovascular diseases[J]. Journal of Functional Foods,2011,3(1):2-12.
[3]盛文军,毕阳,冯丽丹,等. 沙棘渣制备微晶纤维素的酶解条件优化[J]. 食品科学,2017,38(20):154-160.
[4]张庆钢,赵晶,邵晶,等. 沙棘果真空冷冻干燥工艺的研究[J]. 食品科技,2009,34(1):39-41.
[5]冯彦君. 麦苗酵素粉及其代餐粉的加工与抗氧化功能研究[D]. 无锡:江南大学,2017:5-6.
[6]蒋勇,邹勇,周露,等. 豆渣微粉的性能及其复配代餐粉对小鼠肠道微生物影响的体外评价[J]. 食品科学,2015,36(15):199-205.
[7]张丽颖. 杂粮代餐粉冲调性质的研究[D]. 沈阳:沈阳农业大学,2017:57-64.
[8]许牡丹,杨雯,杨艳艳. 枣粉抗结块实验研究[J]. 食品研究与开发,2011,32(12):78-81.
[9]郑喆,李柳,赵笑,等. 枯草芽孢杆菌凝乳酶发酵生产条件及其酶学性质的研究[J]. 食品科技,2018,43(2):1-8.
[10]赵红倩,宋风霞,江祥师,等. Plackett-Burman和Box-Behnken试验优化苦荞蛋白酶解制备抗菌肽的工艺[J]. 食品科学,2017,38(16):158-164.
[11]GB/T 23781-2009 黑芝麻糊[S]. 北京:中国标准出版社,2009:1-2.
[12]陈俊芳. 安徽板栗淀粉的理化性质及其糊化特性的研究[D]. 合肥:安徽农业大学,2010:12-13.
[13]GB 5009.3-2016 食品中水分的测定[S]. 北京:中国标准出版社,2016:1-2.
[14]GB 5009.5-2016 食品中蛋白质的测定[S]. 北京:中国标准出版社,2016:1-2.
[15]GB 5009.6-2016 食品中脂肪的测定[S]. 北京:中国标准出版社,2016:1-2.
[16]GB 5009.86-2016 食品中抗坏血酸的测定[S]. 北京:中国标准出版社,2016:7-8.
[17]DB13/T385-1998 食品中总黄酮(芦丁)的测定[S]. 石家庄:河北人民出版社,1998:1-2.
[18]史雯. 沙棘黄酮提取工艺及其应用研究[D]. 杨凌:西北农林科技大学,2015:14-15.
[19]Han K-H,Kitano-Okada t,Seo J-M,et al. Characterisation of anthocyanins and proanthocyanidins of adzuki bean extracts and their antioxidant activity[J]. Journal of Functional Foods,2015(14):692-701.
[20]白洁,刘丽莎,李玉美,等. 红小豆蒸煮过程中的糊化特性及微观结构[J]. 食品科学,2018,39(7):41-46.
[21]刘晓娟,龚丽,毛新,等. 高温短时气流膨化薏米工艺优化[J]. 农业工程学报,2012,28(15):258-263.
[22]张怡一,徐茜,陈琳,等. 薏米中多酚化合物的分离纯化及抗氧化活性分析[J]. 食品科学,2017,38(13):26-33.
[23]戴达勇,杨英桂,贺万鑫. 离子色谱法同时测定沙棘果粉中7种有机酸含量[J]. 理化检验-化学分册,2015,(3):304-306.
[24]王德骥. 关于甜菊糖苷的甜度、甜味和苦涩后味的成因机理[J]. 中国食品添加剂,2007,(3):46-53.
[25]刘建军,赵祥颖,田延军,等. 低热值甜味剂赤藓糖醇的研究现状及应用[J]. 中国酿造,2006(12):1-3,16.
[26]陈兴都,陈庆安,翟丹云,等. 菊粉果聚糖的保健功能及应用价值[J]. 中国酿造,2018,37(1):21-24.
[27]孟凡冰,王小燕,范定涛,等. 脱敏魔芋粉制备集成技术初探及其对魔芋粉理化性质的影响[J]. 食品科学,2015,36(2):63-68.
[28]赵刚,顾佳丽,励建荣. Plackett-Burman设计及响应面法优化芹菜中总黄酮的超声提取工艺[J]. 中国食品学报,2017,17(8):147-155.
[29]邹晓霜,李佳妮,姜楠,等. 响应面法优化豆腐真空冷冻干燥工艺[J]. 食品科学,2017,38(18):200-207.
[30]付一帆,甘淑珍,赵思明. 几种淀粉的糊化特性及力学稳定性[J]. 农业工程学报,2008(10):255-257.
[31]宋倩,王敏,邓利玲,等. 魔芋不可逆凝胶的流变学性质[J]. 食品科学,2015,36(11):86-90.
[32]于文滔,陈芳芳,刘少伟,等. 赤豆固体饮料挤压工艺及流变性质研究[J]. 食品工业科技,2014,35(10):308-311,323.