CN103598596A - 生姜膳食纤维功能食品 - Google Patents
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- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明具体涉及一种食品,具体为一种生姜渣膳食纤维功能食品。该功能食品以生姜渣为原料,经过复合酶解法及瞬时超高压作用对生姜膳食纤维进行改性,从而增加膳食纤维中可溶性纤维的含量,提高了活性,改善风味和口感,将生姜的可溶性膳食纤维由5%提升到35%以上。本发明在保障人体健康方面具有较好的效果。
Description
技术领域
本发明属于食品领域,特别是涉及一种生姜膳食纤维功能食品。
背景技术
生姜(Zingiber officinale Rosc)为姜科植物姜的鲜嫩茎,属多年生单子叶草本宿根植物,一种重要的香辛调味料,同时也是亚洲传统的药食两用植物,具有较高的营养保健价值。传统医学认为,生姜味辛,性热,具有散寒解表,温中止吐,解毒的功效。目前,生姜作为原料在医药领域被广泛使用,常被用来治疗腹泻、呕吐、消化不良等胃肠功能紊乱症状。此外,生姜也是食品工业的天然原料,其营养丰富,含精油、姜辣素、脂肪油、树脂、戊聚糖、蛋白质、微量矿物质等,且富含大量的膳食纤维。其中所含的水溶性纤维素具有预防和治疗心脑血管疾病、糖尿病、高血压、改善肠道内微生物菌群、清除外源有害物质以及清除体内自由基、抗氧化、抗癌防癌、增强机体免疫力等生理功效。
膳食纤维作为众多食品、保健品中不可缺少的成份之一,越来越受到人们的重视和青睐。近年来,膳食纤维从一种“新生食物”到广为人知,并逐渐成为人们生活中必不可少的健康食品元素,其在保障人类健康,延长生命及食品加工方面有着重要作用。然而,姜渣食用纤维素不能被人体消化酶消化,不易溶于水。本发明采用纤维素酶、α-淀粉酶及果胶类物质发生反应及降解反应,生成可溶性食用纤维素,同时通过柑苷酶酶解,消除了其中的苦味成分。整个反应过程,条件温和,工艺简单,产生的可溶性食用纤维素比值高。又由于本发明采用生姜渣作为原料,成本较低,从经济角度来说,具有较好的应用前景。
发明内容
本发明的目的是提供一种利用生姜渣制备的膳食纤维功能食品。本发明的技术方案为:用洗净的生姜渣打浆,将打好的浆进行酶解,最后喷雾干燥制得成品。
本发明可以是片剂、胶囊剂或是口服液等剂型,相对来说片剂更便于携带,为较优选剂型。
本发明的制备方法是,(1)原材料的选择:选用干净、无腐坏、霉变的新鲜生姜渣;
(2)打浆:水与原料按一定比例混合,以恰好配成溶液为准,放入单道打浆机中打浆;
(3)酶解:将料液温度调整到60-65℃,酶解时间为30min,加入12%的纤维素酶和0.8%的α-淀粉酶,酶解完毕后煮沸灭酶;待温度降至45℃时添加0.02%的果胶酶和0.06%的木瓜蛋白酶,酶解时间为45min;酶解结束后煮沸灭酶;在酶解期间,应用搅拌装置匀速不断搅拌,以保证酶与原料的充分接触和反应;
(4)瞬时高压处理及脱苦:将灭酶后的混合液冷却至60-70℃,投入高压均质机中,在120MPA的压力下收集均质液;在均质料液中添加0.05%的柚苷酶进行脱苦;
(5)浓缩喷雾干燥:在转速为2000r/min的条件下离心15min,离心后收集上清;减压浓缩后,采用高压喷雾干燥法,将热风温度控制在220℃,排风温度为88℃;得膳食纤维粉末;
(6)每取膳食纤维粉末20g,加入水苏糖15g,淀粉5g,将其充分混匀,压制成片。
经研究发现,通过该发明所制备的膳食纤维素其生理活性、细度、口感和风味等均较好。
本发明的显著优点是:
(1)本发明所选用的原材料其材料成本低、来源广泛,且原材料为传统的药食两用植物,安全性高。
(2)本发明所制备的膳食纤维具有较好的生理活性、细度、口感和风味。
具体实施方式
实施例1
(1)原材料的选择:选用干净、无腐坏、霉变的新鲜生姜渣;
(2)打浆:水与原料按一定比例混合,以恰好配成溶液为准,放入单道打浆机中打浆;
(3)酶解:将料液温度调整到60-65℃,酶解时间为30min,加入12%的纤维素酶和0.8%的α-淀粉酶,酶解完毕后煮沸灭酶;待温度降至45℃时添加0.02%的果胶酶和0.06%的木瓜蛋白酶,酶解时间为45min;酶解结束后煮沸灭酶;在酶解期间,应用搅拌装置匀速不断搅拌,以保证酶与原料的充分接触和反应;
(4)瞬时高压处理及脱苦:将灭酶后的混合液冷却至60-70℃,投入高压均质机中,在120MPA的压力下收集均质液;在均质料液中添加0.05%的柚苷酶进行脱苦;
(5)浓缩喷雾干燥:在转速为2000r/min的条件下离心15min,离心后收集上清;减压浓缩后,采用高压喷雾干燥法,将热风温度控制在220℃,排风温度为88℃;得膳食纤维粉末;
(6)每取膳食纤维粉末20g,加入市售水苏糖15g,淀粉5g,将其充分混匀,压制成片。
实施例2 功能食品的功效
取实施例1的片剂,样本人群中使用,每天服用5-10片,每片1g;试用者均未服用其他保健品。经过近5个月的使用,服用者均感到体力和精力有明显改善,同时在使用期间也未产生任何副作用,说明本发明有较好的保健功效。
Claims (2)
1.生姜膳食纤维食品,其特征在于依照下列方法制备:
(1)原材料的选择:选用干净、无腐坏、霉变的新鲜生姜渣;
(2)打浆:水与原料按一定比例混合,以恰好配成溶液为准,放入单道打浆机中打浆;
(3)酶解:将料液温度调整到60-65℃,酶解时间为30min,加入12%的纤维素酶和0.8%的α-淀粉酶,酶解完毕后煮沸灭酶;待温度降至45℃时添加0.02%的果胶酶和0.06%的木瓜蛋白酶,酶解时间为45min;酶解结束后煮沸灭酶;在酶解期间,应用搅拌装置匀速不断搅拌,以保证酶与原料的充分接触和反应;
(4)瞬时高压处理及脱苦:将灭酶后的混合液冷却至60-70℃,投入高压均质机中,在120MPA的压力下收集均质液;在均质料液中添加0.05%的柚苷酶进行脱苦;
(5)浓缩喷雾干燥:在转速为2000r/min的条件下离心15min,离心后收集上清;减压浓缩后,采用高压喷雾干燥法,得膳食纤维粉末;
(6)每取膳食纤维粉末20g,加入水苏糖15g,淀粉5g,将其充分混匀,压制成片。
2.权利要求1所述生姜膳食纤维食品,其特征在于,所述高压喷雾干燥法热风温度控制在220℃,排风温度为88℃。
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Cited By (8)
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CN104757562A (zh) * | 2015-03-30 | 2015-07-08 | 中国农业科学院农产品加工研究所 | 一种膳食纤维的改性方法及所得产物 |
CN105996028A (zh) * | 2016-05-18 | 2016-10-12 | 湖南和广生物科技有限公司 | 生姜提取物、生姜纤维及其制备方法 |
CN107114802A (zh) * | 2017-03-31 | 2017-09-01 | 浙江大学 | 一种可溶性膳食纤维葡萄酒渣粉及其制备方法 |
CN107156835A (zh) * | 2017-03-31 | 2017-09-15 | 浙江大学 | 一种含葡萄渣提取物的高活性缓释型乳清蛋白粉及其制备方法 |
CN107811069A (zh) * | 2017-11-14 | 2018-03-20 | 安徽华健生物科技有限公司 | 一种生姜红茶的加工方法 |
CN108902407A (zh) * | 2018-07-12 | 2018-11-30 | 广西西林县农本生物科技有限公司 | 一种联合制备姜茶及姜淀粉的方法 |
CN109090295A (zh) * | 2018-07-12 | 2018-12-28 | 广西西林县农本生物科技有限公司 | 一种联合制备姜茶及纤维素的方法 |
US11628230B2 (en) | 2017-03-15 | 2023-04-18 | Grifols Engineering, S.A. | Method for sterilizing flexible bags |
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