DAG-DSG oil gel, low-calorie nutrition bar and preparation method of low-calorie nutrition bar

Abstract

The invention belongs to the technical field of food, and relates to DAG-DSG oil gel, a low-calorie nutrition bar and a preparation method of the low-calorie nutrition bar. The oil gel is prepared from the following components in parts by weight: 95 to 97 parts of soybean diester oil and 3 to 5 parts of diosgenin. The preparation method comprises the following steps: adding the diosgenin into the soybean diester oil, uniformly stirring, heating to 70 DEG C to fully dissolve the diosgenin, standing, and naturally cooling to room temperature to form oil gel. According to the invention, through gelation of the diester oil, the defects of large process loss and easy hardening in the shelf life due to direct use of liquid diester oil in the existing nutrition bar process are solved, meanwhile, the digestion rate of the gelated diester oil in the body is slowed down, the satiety is further improved, and meanwhile, the energy absorption is also reduced.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and relates to a DAG-DSG oleogel, a low-calorie nutrition bar and a preparation method thereof. Background Art

[0002] Due to its unique metabolic mode, diglyceride has gradually become well-known to the public and used as a new raw material for weight management, especially for weight gain caused by metabolic syndrome, while also having positive effects on reducing blood sugar, insulin resistance, and reducing uric acid accumulation. However, if the existing nutrition bar process directly uses liquid diglyceride oil, the process loss is relatively large, and it is prone to hardening during the shelf life. Summary of the Invention

[0003] An object of the present invention is to provide a DAG-DSG oleogel with good plasticity and spreadability in view of the above problems.

[0004] Another object of the present invention is to provide a low-calorie nutrition bar containing a DAG-DSG oleogel with good plasticity and spreadability.

[0005] Still another object of the present invention is to provide a preparation method of a low-calorie nutrition bar.

[0006] To achieve the above objects, the present invention adopts the following technical solutions:

[0007] A DAG-DSG oleogel with good plasticity and spreadability, characterized in that the oleogel comprises the following components in parts by weight: 95-97 parts of soybean diglyceride oil and 3-5 parts of diosgenin.

[0008] In the above DAG-DSG oleogel with good plasticity and spreadability, the oleogel comprises the following components in parts by weight: 95 parts of soybean diglyceride oil and 5 parts of diosgenin.

[0009] In the above DAG-DSG oleogel with good plasticity and spreadability, the preparation method of the oleogel is: adding diosgenin into soybean diglyceride oil, stirring evenly, heating to 70 °C to fully dissolve it, standing, and naturally cooling to room temperature to form the oleogel.

[0010] A low-calorie nutrition bar containing a DAG-DSG oleogel with good plasticity and spreadability, comprising the following components in parts by weight: 10-23 parts of oleogel, 70-150 parts of soy protein isolate, 15-30 parts of concentrated whey protein powder, 3-6 parts of cocoa powder, 30-55 parts of resistant dextrin, 1-3 parts of calcium carbonate, 0.5-1 part of salt, 10-18 parts of glycerol, and 75-120 parts of maltitol solution.

[0011] In the above-mentioned low-calorie nutrition bar, it includes the following components in parts by weight: 12-15 parts of oil gel, 100-120 parts of soy protein isolate, 20-30 parts of concentrated whey protein powder, 4-6 parts of cocoa powder, 30-40 parts of resistant dextrin, 1-1.5 parts of calcium carbonate, 0.5-0.8 parts of salt, 10-15 parts of glycerol, and 100-120 parts of maltitol syrup.

[0012] In the above-mentioned low-calorie nutrition bar, it includes the following components in parts by weight: 15 parts of oil gel, 120 parts of soy protein isolate, 20 parts of concentrated whey protein powder, 5 parts of cocoa powder, 40 parts of resistant dextrin, 1 part of calcium carbonate, 0.5 parts of salt, 12 parts of glycerol, and 100 parts of maltitol syrup.

[0013] A method for preparing a low-calorie nutrition bar, characterized by comprising the following steps:

[0014] Step 1: Add diosgenin to soybean diglyceride oil, stir evenly, and heat to 70-120 °C to fully dissolve it, let it stand, and naturally cool to room temperature to form an oil gel, which is the standby material 1.

[0015] Step 2: Mix soy protein isolate, concentrated whey protein powder, cocoa powder, resistant dextrin, calcium carbonate, and salt evenly to obtain the standby material 2.

[0016] Step 3: Heat the maltitol syrup to 105 °C, add it to a stirring pot kept at 60-70 °C, add glycerol, stir evenly, then add the standby material 1 and the standby material 2, continue to stir evenly, extrude into shape, cool further by air cooling and then solidify, and finally cut to obtain the low-calorie nutrition bar.

[0017] In the above-mentioned method for preparing a low-calorie nutrition bar, the air cooling in step 3 is cooling in a cold air tunnel.

[0018] In the above-mentioned method for preparing a low-calorie nutrition bar, in step 1, add 5 parts of diosgenin to 95 parts of soybean diglyceride oil, stir evenly, and heat to 70 °C to fully dissolve it, let it stand, and naturally cool to room temperature to form an oil gel, which is the standby material 1.

[0019] Compared with the existing technology, the advantages of the present invention are as follows:

[0020] The present invention gels diglyceride oil, solving the defects that the existing nutrition bar process directly uses liquid diglyceride oil, resulting in large process losses and easy hardening during the shelf life. At the same time, the gelled diglyceride oil has a slower digestion rate in the body, further enhancing satiety and reducing energy absorption.

[0021] Other advantages, objectives, and features of the present invention will be partially reflected by the following description and partially understood by those skilled in the art through the research and practice of the present invention. Detailed implementation mode

[0022] The present invention will be further described below in conjunction with the detailed implementation mode.

[0023] Example 1

[0024] This example provides a DAG-DSG oleogel with good plasticity and spreadability. The production method is as follows: Add 5 g of diosgenin to 95 g of soybean diglyceride oil, stir evenly, and heat to 70 °C to fully dissolve it. Let it stand and cool naturally to room temperature to form an oleogel.

[0025] The diosgenin dissolved in soybean diglyceride oil forms primary crystal nuclei during the cooling process, and needle-like fibers grow around the crystal nuclei as the center. The fibers continue to grow and branch at the top, forming a single bulb network. Multiple bulb networks interact with each other and finally form a multi-domain network structure. And a small amount of undissolved diosgenin can form a fiber network, the bulb growth mode, causing secondary nucleation and fiber growth. The fibers are entangled and interpenetrated with each other, and finally form an intercrossed fiber network structure, changing the rheological properties of soybean diglyceride oil.

[0026] Example 2

[0027] This example provides a DAG-DSG oleogel with good plasticity and spreadability. The production method is as follows: Add 3 g of diosgenin to 97 g of soybean diglyceride oil, stir evenly, and heat to 90 °C to fully dissolve it. Let it stand and cool naturally to room temperature to form an oleogel.

[0028] Example 3

[0029] This example provides a low-calorie nutritional bar with a DAG-DSG oleogel having good plasticity and spreadability, including the following components: 10 g of oleogel, 150 g of soy protein isolate, 15 g of concentrated whey protein powder, 6 g of cocoa powder, 30 g of resistant dextrin, 3 g of calcium carbonate, 0.5 g of salt, 18 g of glycerol, and 75 g of maltitol solution.

[0030] The production method of the oleogel is as follows: Add 4 g of diosgenin to 96 g of soybean diglyceride oil, stir evenly, and heat to 120 °C to fully dissolve it. Let it stand and cool naturally to room temperature to form an oleogel.

[0031] Example 4

[0032] This embodiment provides a low-calorie nutrition bar with a DAG-DSG oleogel having good plasticity and spreadability, comprising the following components: 23 g of oleogel, 70 g of soy protein isolate, 30 g of whey protein concentrate powder, 3 g of cocoa powder, 55 g of resistant dextrin, 1 g of calcium carbonate, 1 g of table salt, 10 g of glycerol, and 120 g of maltitol solution.

[0033] The method for preparing the oleogel is as follows: Add 3 g of diosgenin to 97 g of soybean diglyceride oil, stir evenly, and heat to 90 °C to fully dissolve it. Let it stand and naturally cool to room temperature to form the oleogel.

[0034] Example 5

[0035] This embodiment provides a low-calorie nutrition bar with a DAG-DSG oleogel having good plasticity and spreadability, comprising the following components: 15 g of oleogel, 120 g of soy protein isolate, 20 g of whey protein concentrate powder, 5 g of cocoa powder, 40 g of resistant dextrin, 1 g of calcium carbonate, 0.5 g of table salt, 12 g of glycerol, and 100 g of maltitol solution.

[0036] The method for preparing the oleogel is as follows: Add 5 g of diosgenin to 95 g of soybean diglyceride oil, stir evenly, and heat to 70 °C to fully dissolve it. Let it stand and naturally cool to room temperature to form the oleogel.

[0037] Example 6

[0038] This embodiment provides a method for preparing a low-calorie nutrition bar, comprising the following steps:

[0039] Step 1: Add 5 g of diosgenin to 95 g of soybean diglyceride oil, stir evenly, and heat to 70 °C to fully dissolve it. Let it stand and naturally cool to room temperature to form the oleogel, which is the standby material 1.

[0040] Step 2: Mix 120 g of soy protein isolate, 20 g of whey protein concentrate powder, 5 g of cocoa powder, 40 g of resistant dextrin, 1 g of calcium carbonate, and 0.5 g of table salt evenly to obtain the standby material 2.

[0041] Step 3: Heat 100 g of maltitol solution to 105 °C, add it to a stirring pot maintained at 60 - 70 °C, add 12 g of glycerol, stir evenly, then add 15 g of the standby material 1 and all of the standby material 2, continue to stir evenly, extrude into shape, cool further by air cooling, and finally cut to obtain the low-calorie nutrition bar.

[0042] Example 7

[0043] This embodiment provides a method for preparing a low-calorie nutrition bar, comprising the following steps:

[0044] Step 1: Add 3 g of diosgenin to 97 g of diglyceride oil of soybean, stir evenly, and heat to 120 °C to dissolve it completely. Let it stand and cool naturally to room temperature to form an oleogel, which is the standby material 1.

[0045] Step 2: Mix 100 g of soy protein isolate, 30 g of whey protein concentrate powder, 4 g of cocoa powder, 45 g of resistant dextrin, 1.5 g of calcium carbonate, and 1 g of table salt evenly to obtain the standby material 2.

[0046] Step 3: Heat 120 g of maltitol solution to 105 °C, add it to a stirring pot maintained at 60 - 70 °C, add 15 g of glycerol, stir evenly, then add 12 g of the standby material 1 and all of the standby material 2, continue to stir evenly, extrude into shape, cool further by air cooling and then solidify, and finally cut to obtain the low-calorie nutrition bar.

[0047] Control Example 1

[0048] This control example provides a preparation method of a low-calorie nutrition bar.

[0049] It includes the following components: 15 g of diglyceride oil of soybean, 120 g of soy protein isolate, 20 g of whey protein concentrate powder, 5 g of cocoa powder, 40 g of resistant dextrin, 1 g of calcium carbonate, 0.5 g of table salt, 12 g of glycerol, and 100 g of maltitol solution.

[0050] Manufacturing method:

[0051] Step 1: Mix soy protein isolate, whey protein concentrate powder, cocoa powder, resistant dextrin, calcium carbonate, and table salt evenly to obtain the standby material 1.

[0052] Step 2: Heat the maltitol solution to 105 °C, add it to a stirring pot maintained at 60 - 70 °C, add glycerol and diglyceride oil of soybean, stir evenly, then add the standby material 1, continue to stir evenly, extrude into shape, cool further by air cooling and then solidify, and finally cut to obtain the low-calorie nutrition bar.

[0053] Test Example 1

[0054] Use simulated gastrointestinal digestion to explore the effect of the gelation of DSG (diosgenin) on the hydrolysis of DAG (diglyceride oil of soybean). Evaluate the digestion characteristics of the DAG-DSG oleogel by measuring the release rate of FFA at different digestion times. Compared with liquid DAG, after gelation by DSG, the FFA release rate of DAG in Example 1 decreased by 31%, and the FFA release rate of DAG in Example 2 decreased by 10%. See the following table for the fatty acid release rate and the half-maximal release rate digestion time (t1 / 2), reaction rate constant (k1) of the DAG-DSG oleogel at 30 min, 60 min, and 120 min during in vitro simulated small intestine digestion.

[0055]

[0056] The greater the gel strength, the less likely the oil is to be emulsified. The strength of the oil gel in Example 1 is greater than that in Example 2, and the emulsification efficiency of lipase is low. Therefore, the FFA release rate of the oil gel in Example 1 is lower. In addition, the FFA release rates of Example 1 at 30 min and 60 min of digestion are significantly lower than those of Example 2 and Control Example 1.

[0057] Test Example 2

[0058] The texture of the nutritional bars of Example 6 and Control Example 1 was tested with a texture analyzer, as shown in the following table.

[0059] Control Example 1 has a higher initial hardness (835.89 g) and also maintains the highest hardness (5626.4 g) after storage for 180 days, with a hardening increase of 4790.51 g in Control Example 1. The initial hardness of Example 6 is 655.92 g, and the hardness after storage for 180 days is 4278.2 g, with a hardness increase of 3622.28 g. This indicates that both directly adding soybean diol ester oil and adding gelled soybean diol ester oil (oil gel) improve the initial hardness of the nutritional bar and the degree of hardening during storage. For texture indices such as elasticity, chewiness, cohesiveness, and adhesiveness, the changes in the products of Example 6 are smaller than those of Control Example 1.

[0060] Texture changes of the nutritional bar at 0 d and 180 d of storage

[0061]

[0062] The specific embodiments described herein are merely illustrative of the spirit of the present invention. Those skilled in the art to which the present invention pertains can make various modifications or supplements to the described specific embodiments or use similar ways to substitute them, but will not deviate from the spirit of the present invention.

Claims

1. A DAG-DSG oil gel with good plasticity and spreadability, characterized in that: The oil gel comprises the following components in parts by weight: 95-97 parts of soybean diester oil and 3-5 parts of diosgenin.

2. The DAG-DSG oil gel with good plasticity and spreadability according to claim 1, characterized in that: The oil gel comprises the following components in parts by weight: 95 parts of soybean diester oil and 5 parts of diosgenin.

3. The DAG-DSG oil gel with good plasticity and spreadability according to any one of claims 1-2, characterized in that: The preparation method of the oil gel is as follows: adding diosgenin to soybean diester oil, stirring evenly, heating to 70°C to fully dissolve it, standing still, and naturally cooling to room temperature to form the oil gel.

4. A low-calorie nutrition bar comprising the DAG-DSG oil gel with good plasticity and spreadability as claimed in claim 1, characterized in that: The invention comprises the following components in parts by weight: 10-23 parts of oil gel, 70-150 parts of isolated soy protein, 15-30 parts of concentrated whey protein powder, 3-6 parts of cocoa powder, 30-55 parts of resistant dextrin, 1-3 parts of calcium carbonate, 0.5-1 parts of salt, 10-18 parts of glycerol and 75-120 parts of maltitol liquid.

5. The low-calorie nutrition bar according to claim 4, characterized in that: The invention comprises the following components in parts by weight: 12-15 parts of oil gel, 100-120 parts of isolated soy protein, 20-30 parts of concentrated whey protein powder, 4-6 parts of cocoa powder, 30-40 parts of resistant dextrin, 1-1.5 parts of calcium carbonate, 0.5-0.8 parts of salt, 10-15 parts of glycerol and 100-120 parts of maltitol liquid.

6. The low-calorie nutrition bar according to claim 4, characterized in that: The invention comprises the following components in parts by weight: 15 parts of oil gel, 120 parts of isolated soy protein, 20 parts of concentrated whey protein powder, 5 parts of cocoa powder, 40 parts of resistant dextrin, 1 part of calcium carbonate, 0.5 parts of salt, 12 parts of glycerol and 100 parts of maltitol liquid.

7. A method for preparing a low-calorie nutrition bar according to any one of claims 4 to 6, characterized in that: The following steps are involved: Step 1: Add diosgenin to soybean diester oil, stir evenly, and heat to 70-120°C to fully dissolve it, let it stand, and naturally cool to room temperature to form an oil gel, which is the spare material 1. Step 2: Mix soy protein isolate, concentrated whey protein powder, cocoa powder, resistant dextrin, calcium carbonate and salt evenly to prepare material 2. Step 3: Heat the maltitol liquid to 105°C, add it into a mixing pot kept at 60-70°C, add glycerin, stir evenly, then add spare material 1 and spare material 2, continue to stir evenly, extrude into shape, further cool and solidify after air cooling, and finally cut to obtain low-calorie nutrition bars.

8. The method for preparing a low-calorie nutrition bar according to claim 7, characterized in that: The air cooling in step 3 is cooling in a cold air tunnel.

9. The method for preparing a low-calorie nutrition bar according to claim 7, characterized in that: In step 1, 5 parts of diosgenin are added to 95 parts of soybean diester oil, stirred evenly, and heated to 70° C. to fully dissolve it, and then allowed to stand and naturally cooled to room temperature to form an oil gel, which is the spare material 1.

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