CN103734743A - Food for adsorbing phytosterol and making method thereof - Google Patents

Food for adsorbing phytosterol and making method thereof Download PDF

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CN103734743A
CN103734743A CN201410034567.0A CN201410034567A CN103734743A CN 103734743 A CN103734743 A CN 103734743A CN 201410034567 A CN201410034567 A CN 201410034567A CN 103734743 A CN103734743 A CN 103734743A
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phytosterol
food
grease
absorption
fresh
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郑鉴忠
郑婧
巫才会
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Priority to PCT/CN2015/071519 priority patent/WO2015110075A1/en
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to food for adsorbing phytosterol and a making method thereof. A simple method is used for increasing the content of the phytosterol adsorbed by common food by 3 to 20 times, which is favorable for diet therapy regimen and disease prevention. The phytosterol which does not dissolve in water is difficult to dissolve in oil, and therefore, supplementing enough phytosterol from edible oil is not realistic. Common diet provides 146 mg to 405 mg of phytosterol every day, damage for high fat food, high protein food and high cholesterol food to bodies is difficult to resist, and the number of patients with cardiac-cerebral vascular diseases, angiosclerosis, gallstones, tumour and the like increases nowadays. Chinese Medical Association points out that the person with abnormal blood lipid should intake 2.0 g of phytosterol or 3.4 g of phytosterol ester every day. The phytosterol is a medicine for reducing cholesterol in bodies, repairing tissues and inhibiting the tumour, and is new resource food or healthy food supplements approved by countries, such as China, European and American countries, Japan and the like. Phytosterol fortified food prevents the cardiac-cerebral vascular diseases, the gallstones, the tumour, prostate diseases and the like; the phytosterol fortified food which has no side effects and high safety and effectivity is attractive in price and quality, is convenient for the masses of the people to choose, and is popular health food.

Description

Food and the production method thereof of absorption phytosterol
Technical field
Food and the production method thereof of absorption phytosterol belong to food and food production technology field.
Background technology
Phytosterol is the active component of trace in plant, plays a part stabilizing cell membrane in cell, is extensively present in root, stem, leaf, fruit and the seed of plant.Phytosterol has three classes, 4-demethlyate sterol, 4-methylsterol, 4,4 '-dimethyl sterol.Conventional cupreol, stigmasterol, campesterol, brassicasterol, avenasterol and ergosterol belong to 4-demethlyate sterol.Endophytic sterol has 4 kinds of existence forms: free state, sterol ester (fatty acid ester and phenolic acid ester), steroid base glucosides and acidylate steroid base glucosides.Free sterol and sterol ester dissolve in non-polar solven as n-hexane, and steroid base glucosides and acidylate steroid base glucosides need polarity modifier to dissolve.Most phytosterol is solid, water insoluble, is insoluble in oil, fusing point is high, if the fusing point of sitosterol, campesterol and stigmasterol is respectively 140 ℃, 157 ℃～158 ℃ and 170 ℃, approaches for a long time melting temperature hydrogenation may occur.Phytosterol product extracts soap stock, deodorization distillate during generally from vegetable oil refining.
For a long time, the mankind rely on vegetable oil, grain, vegetables and fruit that phytosterol is provided.Statistics shows: modern's phytosterol intake, at 146mg mono-405mg, changes along with the difference of food nature, and vegan's every day, the highest intake can reach 1000mg.Social progress, living standard improve, and majority select high protein, higher fatty acid animal foodstuff.Common food is difficult to hypertension, high fat of blood, the obesity that antagonism is seen everywhere, and causes current cardiovascular and cerebrovascular diseases, atherosclerotic, cholelithiasis, tumor patient to grow with each passing day.The < < Blood Lipid Abnormality in Chinese Adults guideline of prevention and treatment > > that Chinese Medical Association formulates has explicitly pointed out dyslipidemia person and should take in 2.0g phytosterol or 3.4g phytosterin ester every day.U.S. food drug surveilance office (FDA) has done to illustrate to the correct sign of phytosterin ester and plant stanol ester respectively, phytosterin ester has been made to following sign: " in every portion of food, at least contain 0.65g phytosterin ester; take twice every day together with other low saturated fatty acids, low cholesterol diet; every day, total dose was no less than 1.3g phytosterin ester, can reduce the heart disease incidence of disease.
Extensive use aspect medical of phytosterol.Reducing serum cholesterol concentration is the major function of phytosterol, supplementary phytosterol can obviously reduce T-CHOL in blood (TC) and low-density lipoprotein (LDL) content, and do not reduce HDL (HDL) and triglyceride content, LDL/ HDL ratio is reduced, and without any obvious side effect.Phytosterol in alimentary canal mainly plays lowering cholesterol effect by suppressing cholesterol absorption, shows as small intestine inner chamber inhibition cholesterol and is dissolved in bile acid micella and the cholesterol competition Microvillares absorption of enteron aisle position.As cancer-resisting substance, be the important function of phytosterol: studies have shown that, phytosterol has certain inhibitory action to the generation development of some cancer of body, as breast cancer, cancer of the stomach, intestinal cancer etc., take in more phytosterol and can reduce the danger that cancer of the stomach occurs, the incidence that reduces crowd's lung cancer; Zoopery also proves in feed that 2% phytosterol can eliminate the colon cell propagation of cholic acid induction, prevent colon cancer.Prevent and treat the major function that prostatic disorders are also phytosterols, phytosterol has certain positive effect to reducing male prostate incidence loose and prostate cancer; Phytosterol also has parahormone function, because phytosterol is similar to cholesterine in chemical constitution, to preventing and treating prostatic disorders and mammary gland disease, there is good effect, many researchers think, it can show certain hormonal activity in vivo, and without the side effect of hormone.Other function of phytosterol: antiinflammatory action, immunological regulation, prevent and treat gall stone, growth regulation, antiviral, anti-oxidant, anti-ageing, improve looks, improve health, suppress the effects such as platelet aggregation.
The security of phytosterol and food applications have obtained a lot of authorized by states.1999, the food that U.S. FDA has just ratified to add phytosterol and ester can be used " good for health " label.2000, the health bulletin of FDA issue claimed: " phytosterol and ester, phytostanol and ester can contribute to reduce by reducing blood cholesterol level the danger of coronary heart disease ".In February, 2003, FDA has ratified the Health Claims that Cargill Inc.'s phytosterol is conducive to health of heart, formally gives phytosterol market " legal status ".1999, Japanese agricultural economize also ratified phytosterol, phytosterin ester, phytostanol, plant stanol ester for regulating the functional additive of the specific special health food FOSHU of blood fat.2004, EU Committee's approval phytosterol and phytosterin ester were used in a few class specific food products.In February, 2007, FSA, in the new alimentary codex in accordance with European Union, gives examining of phytosterol health ingredients.2010, China allowed phytosterol and phytosterin ester in food, to add (Ministry of Health of the People's Republic of China's food security comprehensive coordination and health supervision office, 2010 No. 3 new resource food bulletin) as new resource food.
Phytosterol is water insoluble, be insoluble in oil, in human body, be difficult to absorb, and remains so far the bottleneck of its extensive use.The hydrophilic radical of crystalline state (tablet, pulvis) phytosterol is not inside, soluble in water or mix emulsification corpusculum.Directly take phytosterol product very low in the biological availability of enteron aisle, the effect that suppresses cholesterol absorption is very weak.Strengthening phytosterol taking dose and can meet uptake, but may cause the harmful effects such as absorption that reduce carotenoid and liposoluble vitamin, also may there is high sterol mass formed by blood stasis in only a few people.
Phytosterin ester is turned to sterol ester, and its fat-soluble improvement greatly, can add in the food of oil-containing.Phytosterin ester is that by pancreas cholesteryl esterase hydrolysis, to become sequestered sterol absorbed, and this is that free sterol and ester type sterol only have a difference in metabolism, so phytosterin ester has the physiological function of phytosterol equally.
Disclose now a lot of phytosterol food production technologies, majority has been applied for patent, yet these products have its limitation.The phytosterol of health products or health food is commercially available with capsule, tablet, powder product, does not still break through the very low weakness of intestinal absorption utilization, adds that price is high, drug appearance, and the common people keep someone at a respectful distance.Phytosterol drink majority is patented technology, nanoscale crystal, and complex manufacturing, too many emulsifying agent or additive are subject to the law of food safety restriction, and cost is high, content is low, and drink is mainly used in quenching one's thirst, and unclear prospect is bright.Phytosterol solubility in oil is low, and edible oil is very limited containing phytosterol.In the time of 23 ℃, edible oil dissolves phytosterol 2% left and right, 5 ℃ and only dissolves 1% left and right.For guarantee edible vegetable oil limpid within 18 months shelf-lifves, without phytosterol crystalline deposit, do not have phytosterin ester flocculation muddy, content of phytosterol is strictly controlled.Phytosterol in edible oil is mainly used in market propagation now.For example the 10000ppm phytosterol edible oil that publicity is promoted is done one's utmost by certain enterprise, namely containing phytosterol 1g/100g.Supplement the above phytosterol of 1.3g every day, can play the effect that reduces serum cholesterol concentration, at least will eat this oily 130g.The edible oil recommended amounts of < < Chinese residents dietary guidelines > > is that common people are no more than 25 grams every day.Obviously, common people eat this oil of 130g every day and health diet runs in the opposite direction, reliable seldom or never.
Food and the production method thereof of absorption phytosterol, be to make the content of phytosterol of bread and cheese absorption increase by 3～20 times by straightforward procedure, can make phytosterol extensively be added among the common people's usual food.People select to be applicable to food or the phytosterol butter of the absorption phytosterol of oneself needs according to habits and customs and demand, be beneficial to diet-therapy health-preserving and prevent disease.The food or the phytosterol butter that are mainly absorption phytosterol are stable and controllable for quality, and regular the food enterprises can standardized production.Various fried foods, baked goods, instant food, pot foods can adsorb phytosterol, and product category is numerous, cheap, are popular health-preserving foods.Prevention and auxiliary curing for diseases such as cardiovascular and cerebrovascular diseases, vascular sclerosis, gall stone, tumour, hypertension, high fat of blood, prostate have no side effect, safe and effective, inexpensive, facilitate the common people to select.Phytosterol condensed food has and reduces serum cholesterol concentration, anti-oxidant, antiviral, the effect of eliminating too much oxygen radical for general population.
Summary of the invention
Food and the production method thereof of absorption phytosterol, its production stage: the finished product processing of food preliminary working → food absorption phytosterol → food, the grease that it is characterized in that content of phytosterol 2～45%: the phytosterol infiltration grease of 80～145 ℃ is for bread and cheese absorption phytosterol, phytosterol butter for food smear, filling processed or sandwich, all make the content of phytosterol of bread and cheese increase by 3～20 times.
1. food preliminary working is the production and processing method of bread and cheese.Animals and plants food materials fresh or refrigeration comprise that edible mushroom and bean curd are cut into after segment, sheet, piece, bar, fourth or silk after cleaning and cutting apart elementary arrangement, protect look, elimination chip, there are urine smell taste food materials to remove urine smell taste, put into clear water or have spices or the soup of flavouring boils, plant food materials boil 6～8 maturations, animal food materials boil 8～9 maturations, pull out to get rid of and anhydrate, cool to 70～95 ℃ standby.Fried meat food, beans kernel or grain seed food materials by commonsense method, process or through the bulk and middle temperature of high temperature (180 ℃) (160 ℃), shape fried after standby.Fried confectionary comprises that instant noodles, French fries, snow cake carry out the processing before fried by commonsense method.Baked goods comprises that cake is produced by commonsense method or baking finish to be cooled to 80～145 ℃ standby.
2. food adsorbs phytosterol method.
The grease of content of phytosterol 2～45%: take phytosterol, it is joined to 60～80 ℃ of temperature, quality is to be heated with stirring to 100～240 ℃ in its edible oil and fat of 1～2 times, put into again 70～145 ℃ of edible oil and fat and stir, make phytosterol be free or molecular state or dissolve completely, be evenly distributed in grease; Keeping 70～145 ℃ of temperature is phytosterol infiltration grease, is beneficial to phytosterol along with grease is adsorbed by food surface and infiltrates, and guarantees food 9～10 maturations, nutritional labeling loss less; In infiltration grease, contain animal fat more than 20%, in water-tight equipment, stir rapid cooling packing and make phytosterol butter, guarantee that the equally distributed phytosterol of butter is free or molecular state; For phytosterol infiltration grease or the phytosterol butter of smearing, can add spices or flavouring.
Food by preliminary working food materials for the production of absorption phytosterol: animals and plants fresh or refrigeration comprise that edible mushroom and the standby food materials of bean curd put into phytosterol infiltration grease and pull out for 0.1～10 minute; Fried beans peanut-kernel benevolence or the standby food materials of grain seed, fried confectionary comprise that the standby food materials of instant noodles French fries snow cake put into phytosterol infiltration grease and pull out for 1～10 minute; Standby baked goods comprises cake surface or sandwich phytosterol infiltration grease or the phytosterol butter smeared.
Edible oil and fat comprise the miscella of edible vegetable oil, animal oil, ready-mixed oil or edible vegetable oil and animal oil; It is 4-demethlyate sterol, 4-methylsterol, 4 that phytosterol has three classes, 4 '-dimethyl sterol and their stanols, and their esterification type phytosterin ester and plant stanol ester, comprise single kind in this three classes phytosterol, phytostanol or phytosterin ester, plant stanol ester or their mixture simultaneously.
3. the processing of the finished product of food is the production method of bread and cheese.
Adsorbed in the food of phytosterol: animals and plants fresh or refrigeration comprise that edible mushroom and bean curd, fried beans kernel or grain seed are exactly qualified products by de-oiling, seasoning, packing, sterilizing, cooling, check, warehouse-in; The animals and plants of absorption phytosterol fresh or refrigeration comprise that edible mushroom and bean curd food content of phytosterol are 0.1～0.9%, phytosterol infiltration fat content is 3～8%, and moisture is 5～80%, can more than 20% fresh and crisp fruits and vegetables, fresh and crisp edible mushroom, the fresh and tender meat product of production moisture; The absorption fried beans peanut-kernel benevolence of phytosterol or grain seed food content of phytosterol are 0.5～1.8%, phytosterol infiltration fat content is 3～10%, and moisture is 3～15%; The qualified products of fried confectionary bag instant noodles, French fries, snow cake will could be put in storage by de-oiling, cooling, packing, check, and product content of phytosterol 0.2～0.8%, the phytosterol fat content that infiltrates is 3～15%, and moisture is 3～15%.
Baked goods comprises that cake is qualified products by de-oiling, cooling, packing, check, warehouse-in, and content of phytosterol is 0.1～0.8%, phytosterol infiltration grease or butter content are 1～5%, and moisture is 3～15%.
4. adsorb the milk beverage production stage of beans peanut-kernel benevolence, grain seed or its embryo of phytosterol: beans peanut-kernel benevolence or grain seed or its embryo soak or soak the production of peeling → absorption phytosterol → milk beverage.Soaking or soak peeling, dry or dries the beans peanut-kernel benevolence of surface water or grain seed or its embryo puts into the phytosterin ester grease that infiltrates and pulls out for 1～15 minute.Milk beverage production method: product de-oiling → immersion or the poach → making beating → fine grinding → filtration → emulsification constant volume → blending → adjust pH → homogeneous → filling → sterilization → cooling → check → finished product of absorption phytosterol, product phytosterol ester content 300～2000mg/L.Instant solid milk beverage production method: the product de-oiling → immersion of absorption phytosterol or poach → making beating → fine grinding → filtration → concentrated → be dried → packing → check → finished product of spraying.。
The specific embodiment
Fresh and tender chicken wings shank and the production method thereof of embodiment mono-absorption phytosterol
Fresh and tender chicken wings shank and the production method thereof of absorption phytosterol, its production stage is: the finished product processing of fresh and tender chicken wings shank preliminary working → fresh and tender chicken wings shank absorption phytosterol → fresh and tender chicken wings shank, it is characterized in that: chicken wings shank adsorbs phytosterol in the phytosterol infiltration grease containing 100～145 ℃ of phytosterols 10～15%, temperature, and the content of phytosterol that makes chicken wings shank is 0.1～1.1%.
1. the preliminary working of fresh and tender chicken wings shank is the production and processing method of common chicken wings shank.Chicken wings shank fresh or refrigeration is cut into after segment, piece, bar, fourth after cleaning and cutting apart elementary arrangement, and elimination chip is put into clear water or had spices and the soup of flavouring boils 8～9 maturations, pulls out to get rid of and anhydrates, cool to 70～95 ℃ standby.
2. fresh and tender chicken wings shank absorption phytosterol is produced.
Phytosterol infiltration grease: take phytosterol 0.3～0.5kg, join in 60～80 ℃ of edible oil 1.0kg of temperature and be heated with stirring to 170 ℃, put into again the edible oil and fat 9.0kg of 70～100 ℃, stir and add 0.9～1.2kg plant stanol ester, be heated with stirring to 140 ℃, make phytosterol and plant stanol ester be free or molecular state or dissolve completely, be evenly distributed in grease.The phytosterol infiltration grease of phytosterol and phytostanol ester content 10～15%, keeps 110～140 ℃ of temperature, is beneficial to phytosterol along with grease is by chicken wings shank adsorption and infiltration.
The cool standby chicken wings shank to 70～95 ℃ is put into and kept 110～140 ℃ of phytosterol infiltration greases of temperature to pull out for 1～5 minute, guarantee chicken wings shank 10 maturations, nutritional labeling loss less.
3. the processing of the finished product of fresh and tender chicken wings shank is the production method of common chicken wings shank food products.
Having adsorbed the de-oiling while hot of fresh and tender chicken wings shank, seasoning, packing, sterilizing of phytosterol, cooling, check, vanning warehouse-in is exactly qualified products.Fresh and tender chicken wings shank phytosterol+phytostanol ester content of absorption phytosterol is that 300～800mg/100g, phytosterol infiltration fat content are 3～6%.Fresh and tender chicken wings shank moisture is more than 25%.
By method equally just, can produce the meat products such as the fresh and tender chicken leg of absorption phytosterol, fresh and tender duck neck, fresh and tender pigskin, fresh and tender sheep hoof, burger, fish ball, ox plate muscle.
Rabbit meat and the production method thereof of embodiment bis-absorption phytosterols
Rabbit meat and the production method thereof of absorption phytosterol, its production stage is: the finished product processing of rabbit meat preliminary working → rabbit meat absorption phytosterol → rabbit meat, it is characterized in that: rabbit meat adsorbs phytosterol in the phytosterol infiltration grease containing 100～145 ℃ of phytosterols 10～15%, temperature, and the content of phytosterol that makes rabbit meat is 0.1～1.1%.
1. the preliminary working of rabbit meat is the production and processing method of common rabbit meat.Rabbit meat fresh or refrigeration is cut into after silk, bar, fourth after cleaning and cutting apart elementary arrangement, boil and slough bilgy odour, then the soup of putting into spices and flavouring boils 8～9 maturations, pulls out to get rid of and anhydrates, cool to 70～95 ℃ standby.
2. rabbit meat absorption phytosterol is produced.
Phytosterol infiltration grease: take phytosterol 0.2～0.4kg, join in 60～80 ℃ of edible oil 0.5kg of temperature and be heated with stirring to 170 ℃, put into again the edible oil and fat 9.5kg of 70～100 ℃, stir and add 0.8～1.1kg phytosterin ester, be heated with stirring to 140 ℃, make phytosterol and phytosterin ester be free or molecular state or dissolve completely, be evenly distributed in grease.The phytosterol infiltration grease of phytosterol and phytosterol ester content 10～15%, keeps 110～140 ℃ of temperature, is beneficial to phytosterol along with grease is adsorbed and infiltrates by rabbit meat surface.
The cool standby rabbit meat to 70～95 ℃ is put into and kept 110～140 ℃ of phytosterol infiltration greases of temperature to pull out for 1～8 minute, guarantee rabbit meat 10 maturations, nutritional labeling loss less.
3. the processing of the finished product of rabbit meat is the production method of common rabbit meat finished product.
Adsorbed the de-oiling while hot of rabbit meat, seasoning, packing, sterilizing of phytosterol, cooling, check warehouse-in is exactly qualified products.Rabbit meat phytosterol+phytosterol ester content of absorption phytosterol is that 300～600mg/100g, phytosterol infiltration fat content are 3～5%, and moisture is more than 25%, is fresh and tender rabbit meat.
By method equally just, can produce the fur-bearing animal meat product of the artificial feedings such as fox meat, otter rabbit meat, castor rat meat of absorption phytosterol, or the fish shrimp crab seafood such as fish ball, the flesh of fish.
Crisp-fried fish piece and the production method thereof of embodiment tri-absorption phytosterols
Crisp-fried fish piece and the production method thereof of absorption phytosterol, its production stage is: the finished product processing of crisp-fried fish piece preliminary working → crisp-fried fish piece absorption phytosterol → crisp-fried fish piece, it is characterized in that: crisp-fried fish piece adsorbs phytosterol in the phytosterol infiltration grease containing 100～145 ℃ of phytosterols 10～15%, temperature, and the content of phytosterol that makes crisp-fried fish piece is 0.1～1.1%.
1. the preliminary working of crisp-fried fish piece is the production and processing method of common fish piece.Fish fresh or refrigeration is cut into piece → dipping → flushing → fried after cleaning and cutting apart elementary arrangement.180 ℃ → 160 ℃ of oil temperatures are exploded while floating to fish piece, the flesh of fish has solid sense, when surface is yellow, pick up drain standby.
2. fish piece absorption phytosterol is produced.
Phytosterol infiltration grease: take phytosterol 0.3～0.5kg, join in 60～80 ℃ of edible oil 0.5kg of temperature and be heated with stirring to 170 ℃, put into again the edible oil and fat 9.5kg of 70～100 ℃, stir and add 0.7～1.0kg phytosterin ester, be heated with stirring to 140 ℃, make phytosterol and phytosterin ester be free or molecular state or dissolve completely, be evenly distributed in grease.The phytosterol infiltration grease of phytosterol and phytosterol ester content 10～15%, keeps 110～140 ℃ of temperature, is beneficial to phytosterol along with grease is by fish piece adsorption and infiltration.
Standby fish piece is put into and kept 130～140 ℃ of phytosterol infiltration greases of temperature to pull out for 1～4 minute, guarantee crisp-fried fish piece 10 maturations, nutritional labeling loss less.
3. the processing of the finished product of crisp-fried fish piece is the production method of common crisp-fried fish piece finished product.The de-oiling while hot of crisp-fried fish piece, seasoning, pack sealing, the cooling vanning of sterilization, insulation check, the finished product that have adsorbed phytosterol.Crisp-fried fish piece phytosterol+phytosterol ester content of absorption phytosterol is that 300～700mg/100g, phytosterol infiltration fat content are 3～6%.
By method equally just, can produce fish shrimp crab or other seafoods such as fish ball, the flesh of fish of absorption phytosterol.
Fried crisp pea and the production method thereof of embodiment tetra-absorption phytosterols
Fried crisp pea and the production method thereof of absorption phytosterol, its production stage is: the finished product processing of pea preliminary working → fried crisp pea absorption phytosterol → fried crisp pea, it is characterized in that: fried pea adsorbs phytosterol in the phytosterol infiltration grease containing 100～145 ℃ of phytosterols 10～15%, temperature, and making the content of phytosterol of fried crisp pea is 0.1～1.1%.
1. pea preliminary working is the production and processing method of common pea.Pea dewaters after soaking for the first time and soaking for the second time or dries surface moisture, and bulk → middle temperature of high temperature (180 ℃) (160 ℃) the fried pea of shaping is standby.
2. fried crisp pea absorption phytosterol is produced.
Phytosterol infiltration grease: take phytosterol 0.3～0.5kg, join in 60～80 ℃ of edible oil 0.8kg of temperature and be heated with stirring to 170 ℃, put into again the edible oil and fat 90.2kg of 70～100 ℃, stir and add 9.7～14.5kg phytosterin ester, be heated with stirring to 140 ℃, make phytosterol and phytosterin ester be free or molecular state or dissolve completely, be evenly distributed in grease.The phytosterol infiltration grease of phytosterol and phytosterol ester content 10～15%, keeps 110～140 ℃ of temperature, is beneficial to phytosterol along with grease is by pea adsorption and infiltration.
Standby fried pea is put into and kept 110～140 ℃ of phytosterol infiltration greases of temperature to pull out for 1～5 minute, guarantee that fried pea is crisp, nutritional labeling loss is few.
3. the processing of the finished product of fried crisp pea is the production method of common fried crisp pea.The de-oiling while hot of fried crisp pea, seasoning, pack sealing, the cooling vanning of sterilization, insulation check, the finished product that have adsorbed phytosterol.Fried crisp pea phytosterol+phytosterol ester content of absorption phytosterol is that 300～600mg/100g, phytosterol infiltration fat content are 3～5%.
By method equally just, can produce the fried crisp shelled peanut of absorption phytosterol, fried crisp soya bean, fried crisp almond, fried crisp green pea, fried crisp broad bean, fried crisp corn, fried crisp fresh corn etc.
Low-temperature frying instant noodles and the production method thereof of embodiment five absorption phytosterols
Instant noodles and the production method thereof of absorption phytosterol, its production stage is: the finished product processing of instant noodles cake preliminary working → instant noodles cake absorption phytosterol → instant noodles, it is characterized in that: instant noodles cake adsorbs phytosterol in the phytosterol infiltration grease containing 120～145 ℃ of phytosterols 3～10%, temperature, and the content of phytosterol that makes instant noodles cake is 0.1～1.1%.
1. the preliminary working of instant noodles cake is the production and processing method of common instant noodles cake.Production stage is: batching → mixing → stir and face → slaking → compound calendering → continuous calendering → chopping moulding → steaming face → quantitatively cut-out.
2. instant noodles cake absorption phytosterol is produced.
Phytosterol infiltration grease: take phytosterol 0.2kg, join in 60～80 ℃ of edible oil 0.5kg of temperature and be heated with stirring to 170 ℃, put into again the edible oil and fat 99.5kg of 70～100 ℃, stir and add 4.8kg phytosterin ester, be heated with stirring to 140 ℃, make phytosterol and phytosterin ester be free or molecular state or dissolve completely, be evenly distributed in grease.The phytosterol infiltration grease of phytosterol+phytosterol ester content 5%, keeps 130～145 ℃ of temperature, is beneficial to phytosterol along with grease is adsorbed and infiltrates by instant noodles cake.
The instant noodles cake quantitatively cutting off is put into and kept 130～145 ℃ of phytosterol infiltration greases of temperature 1.3～1.8 minutes, guarantee that instant noodles cake crisp-fried is crisp, nutritional labeling loss is few.
3. the processing of the finished product of instant noodles is the production method of common instant noodles.Adsorbed after the instant noodles cake de-oiling while hot of phytosterol, by step: cooling → to choose → with soup stock bag → package test → warehouse-in.The instant noodles cake phytosterol ester content of absorption phytosterol is that 350～900mg/100g, phytosterol infiltration fat content are 7～15%.
Sugar, cat ear, pumpkin pie, bagel, heap sand, golden sweet sand, fried red bean hamburger, glutinous rice flour stick, sesame bar, sweet numb jujube, river silk, saqima, cottonrose hibiscus cake, open-top steamed bread, little numb ball, crisp fried dough twist, honey fried dough twist, thousand layers of fried dough twist, Tianjin fried dough twist, the fried dough twist of milk crackling, ears eye fried cake, fried little crisp short cakes with sesame, fried sesame cake, ingot are crisp as fried for the fried confectionary that can produce absorption phytosterol by method equally just, row's fork, heap are husky, avenge cake etc.; Can also produce the low-temperature frying French fries, yam strip etc. of absorption phytosterol.
Barbecue and the production method thereof of embodiment six absorption phytosterols
Barbecue and the production method thereof of absorption phytosterol, its production stage is: the finished product processing of barbecue preliminary working → barbecue absorption phytosterol → barbecue, it is characterized in that: the phytosterol infiltration grease of 80～145 ℃ is smeared on the barbecue surface of reducing to 80～145 ℃ in baking end, temperature, makes the content of phytosterol of barbecue reach 0.1～1.1%.
1. barbecue preliminary working is the production and processing method of common meat.The livestock and poultry fish of fresh or refrigeration pickle → hanging of arrangement → seasoning or oven dry after cleaning or cutting apart → bake standby.
2. barbecue adsorbs phytosterol infiltration grease production.
Phytosterol infiltration grease: take phytosterol 1.0kg, join in 60～80 ℃ of edible vegetable oil 1.5kg of temperature and be heated with stirring to 170 ℃, put into again the edible oil and fat 3.5kg of 70～100 ℃, be heated with stirring to 140 ℃, make phytosterol be free or molecular state, be evenly distributed in grease; Can also add as required spices or flavouring.The phytosterol infiltration grease of content of phytosterol 20%, keeps 80～140 ℃ of temperature, is beneficial to phytosterol along with grease is by barbecue adsorption and infiltration.
With 80～140 ℃ of phytosterol infiltration greases, smear the barbecue of 80～140 ℃, make barbecue surface uniform distribution phytosterol infiltration grease, phytosterol infiltration fat content 1～3%.
3. the processing of the finished product of barbecue is the production method of common barbecue finished product.The barbecue of smearing phytosterol infiltration grease is cooling, pack (or cutting shape pack), sealing, sterilization, cooling, vanning, insulation check, finished product.The barbecue content of phytosterol of absorption phytosterol is 200～600mg/100g.
The barbecue of smearing phytosterol infiltration grease comprises the whole baking of livestock and poultry fish and cuts apart the meat product of baking, as roast duck, roast chicken, roasting rabbit, roast whole lamb, grilled fish, roasted suckling pig, seasoned, grilled lamb chops, kebob, dried pork slice, dried beef, hand-torn stewed beef etc.
Bakery and the production method thereof of embodiment seven absorption phytosterols
Bakery and the production method thereof of absorption phytosterol, its production stage is: the finished product processing of bakery preliminary working → bakery absorption phytosterol → bakery, it is characterized in that: with phytosterol infiltration grease or the phytosterol butter of content of phytosterol 15～25%, smear bakery, the content of phytosterol that makes bakery is 0.2～0.9%.
1. bakery preliminary working is the production and processing method of common bakery.Production stage is: stir → fermentation of batching, turn-over → continuity fermentation → shaping → baking, be cooled to 80～145 ℃ standby.
2. bakery absorption phytosterol is produced.
Phytosterol grease: take phytosterol 0.2kg, join in 60～80 ℃ of edible vegetable oil 0.5kg of temperature and be heated with stirring to 170 ℃, put into again edible vegetable oil 6.1kg, the animal oil 3.4kg of 70～100 ℃, stir and add 1.8kg phytosterin ester, be heated with stirring to 140 ℃, make phytosterol and phytosterin ester be free or molecular state or dissolve completely, be evenly distributed in grease.Phytosterol and phytosterol ester content 20%: keeping 80～140 ℃ of temperature is phytosterol infiltration grease, be beneficial to phytosterol along with grease is baked food absorption and infiltration; Stir and be cooled to rapidly normal temperature, guaranteeing that equally distributed phytosterol is free or molecular state, makes phytosterol butter.
With 80～140 ℃ of phytosterol infiltration greases, smear and be cooled to 80～145 ℃ of standby bakeries, also can smear and be cooled to 80～145 ℃ of standby bakeries with phytosterol butter, make bakery contain phytosterol infiltration grease 1～3%.
3. the processing of the finished product of bakery is the production method of common bakery.Smeared the bakery of phytosterol, adopted nature method cooling or that ventilate to make central temperature be down to 35 ℃ of left and right, then carry out finishing and packing.Bakery phytosterol+phytosterol ester content of absorption phytosterol is 200～600mg/100g.Bakery comprises cake, biscuit, bread etc.
In sandwich biscuits fillings grease, add phytosterol butter, sandwich biscuits phytosterol+phytosterol ester content is 200～600mg/100g, containing phytosterol butter 1～3%.
Fresh and crisp tuber crops food and the production method thereof of embodiment eight absorption phytosterols
Fresh and crisp tuber crops food and the production method thereof of absorption phytosterol, its production stage is: the finished product processing of fresh and crisp potato preliminary working → fresh and crisp potato absorption phytosterol → fresh and crisp potato, it is characterized in that: fresh and crisp potato adsorbs phytosterol in the phytosterol infiltration grease containing 100～145 ℃ of phytosterols 10～15%, temperature, and the content of phytosterol that makes fresh and crisp potato is 0.1～0.9%.
1. the production and processing method that fresh and crisp potato preliminary working is common fresh and crisp potato.Fresh potato through clean and cut apart elementary arrangement after cut into slices, after piece, bar, fourth or silk, protect look, elimination chip, the soup of putting into spices and flavouring boils 6～8 maturations, pulls out to get rid of and anhydrates, cool to 80～95 ℃ standby.
2. fresh and crisp potato food absorption phytosterol is produced.
Phytosterol infiltration grease: take phytosterin ester 13～15kg, join agitating heating in 60～80 ℃ of edible oil 20kg of temperature, continue to stir and to add 110～145 ℃ of edible oil 60kg, animal oil 20kg, phytosterin ester is dissociate or molecular state or dissolve completely, be evenly distributed in grease.The phytosterol infiltration grease of phytosterol ester content 13～15%, keeps 110～145 ℃ of temperature, is beneficial to phytosterin ester along with grease is by fresh and crisp tuber crops food adsorption and infiltration.
The fresh and crisp potato of standby preliminary working is put into and kept 110～145 ℃ of phytosterol infiltration greases of temperature to pull out for 1～6 minute, guarantee fresh and crisp potato 9～10 maturations, nutritional labeling loss less.
3. the processing of the finished product of fresh and crisp potato is the production method of common fresh and crisp potato.The de-oiling while hot of fresh and crisp potato, seasoning, pack sealing, the cooling vanning of sterilization, insulation check, the finished product that have adsorbed phytosterol.In the fresh and crisp potato food of absorption phytosterol, phytosterol ester content is that 180～500mg/100g, phytosterol infiltration fat content are 5～9%.
Potato class comprises potato, sweet potato, Ipomoea batatas, taro, cassava.With same method, can produce the fresh and crisp French fries of absorption phytosterol, fresh and crisp lotus root fourth, fresh and crisp Chinese yam piece, the fresh and crisp dish of the rhizomes such as fresh and crisp radish silk or tubers, or fresh and crisp tender broad bean, fresh and crisp green pea, fresh and crisp light yellow beans, fresh and crisp kidney bean, fresh and crisp cowpea, fresh and crisp French beans, the fresh and crisp Kidney bean such as fresh and crisp fresh kidney beans, can also produce fresh and crisp bamboo shoots, fresh and crisp asparagus lettuce, fresh and crisp reed-pope wind instrument, fresh and crisp beach wormwood wormwood artemisia, fresh and crisp garlic stems, fresh and crisp onion, fresh and crisp dish or the solanberry of the stem dish classes such as fresh and crisp wild rice stem, melon fresh and crisp dish, also can produce the edible mushrooms such as fresh and crisp mushroom, or fresh and crisp sea cucumber, fresh and crisp jellyfish, fresh and crisp sea-tangle, fresh and crisp extra large skirt dish, fresh and crisp bean curd, dried bean curd etc.
Peanut emulsion and the production method thereof of embodiment nine absorption phytosterols
Peanut emulsion and the production method thereof of absorption phytosterol, its production stage is: the finished product processing of shelled peanut preliminary working → shelled peanut absorption phytosterol → peanut emulsion, it is characterized in that: shelled peanut adsorbs phytosterol in the phytosterol infiltration grease containing 100～145 ℃ of phytosterols 15～25%, temperature, and the content of phytosterol that makes shelled peanut is 1.5～3.2%.
1. shelled peanut preliminary working is the production and processing method of common peanut benevolence.Shelled peanut soaks and to dewater after peeling or to dry surface moisture standby.
2. shelled peanut absorption phytosterol is produced.
Phytosterol infiltration grease: take phytosterin ester 15～25kg, join agitating heating in 60～80 ℃ of edible vegetable oil 30kg of temperature, continue to stir and to add 80～145 ℃ of edible vegetable oil 70kg, phytosterin ester is dissociate or molecular state or dissolve completely, be evenly distributed in grease.The phytosterol infiltration grease of phytosterol ester content 13～15%, keeps 110～145 ℃ of temperature, is beneficial to phytosterin ester along with grease is adsorbed by shelled peanut and infiltrates.
Standby preliminary working shelled peanut is put into and kept 110～145 ℃ of phytosterol infiltration greases of temperature to pull out for 3～15 minutes, guarantee that shelled peanut 10 maturations, nutritional labeling are lost less, phytosterol infiltration fat content is 5～10%.
3. peanut emulsion processing is the production method of common peanut breast.Shelled peanut de-oiling → the immersion while hot or the poach → making beating → fine grinding → filtration → emulsification constant volume → blending → adjust pH → homogeneous → filling → sterilization → cooling → check → finished product that have adsorbed phytosterol.The peanut emulsion phytosterol ester content of absorption phytosterol is 50～180mg/100ml.
With same method, can produce the seed milk beverages such as soya-bean milk, sesame milk, Walnut Milk, corn breast, the ginkgo of absorption phytosterol is newborn and can produce soya-bean milk, sesame milk, the corn breast of absorption phytosterol, the seed milk beverage such as corn is newborn, ginkgo is newborn with same method, can also produce instant milk or the solid beverages such as soya-bean milk powder, peanut milk powder, maize milk powder, maize milk powder solid beverage, soya-bean milk powder solid beverage, ginkgo milk powder solid beverage, soya-bean milk powder solid beverage that adsorb phytosterol.
In the food of edible absorption phytosterol, phytosterol hinders cholesterol absorption in human body alimentary canal, the phytosterin ester being absorbed by health and a small amount of phytosterol can reduce serum cholesterol concentration, the harm that alleviates the diseases such as cardiovascular and cerebrovascular diseases, vascular sclerosis, gall stone, tumour, hypertension, high fat of blood, prostate, also has effect anti-oxidant, antiviral, that eliminate too much oxygen radical.But product is not suitable for five years old with interior infants.
The absorption food of phytosterol and production method thereof have comprised food and the production method thereof of the absorption phytosterols such as all fresh or fresh and crisp food of animals and plants of refrigeration, various fried food, baked goods, instant food, pot foods; product category is numerous, be not limited to above-mentioned embodiment, therefore contain within it and claim equivalent scope within the production of food of absorption phytosterol be all included among its scope required for protection.
Phytosterol, phytosterin ester, plant stanol ester that the present invention uses are all the qualified products of market sale.Phytosterol is white powder or particle, content >=90%, wherein cupreol >=30.0%, campesterol >=15.0%, stigmasterol >=12.0%.Phytosterin ester is faint yellow toughening oil pasty state, phytosterin ester and phytosterol (total) >=97%, phytosterin ester >=90%, free phytosterol≤6.Plant stanol ester: content >55%, phytosterol <5%, free fatty <0.1%.% is herein quality %.

Claims (5)

1. adsorb food and the production method thereof of phytosterol, its production stage: the finished product processing of food preliminary working → food absorption phytosterol → food, the grease that it is characterized in that content of phytosterol 2～45%: the phytosterol infiltration grease of 80～145 ℃ is for bread and cheese absorption phytosterol, phytosterol butter for food smear, filling processed or sandwich, all make the content of phytosterol of bread and cheese increase by 3～20 times.
2. food and the production method thereof of adsorbing according to claim 1 phytosterol, it is characterized in that food preliminary working is the production and processing method of bread and cheese: animals and plants food materials fresh or refrigeration comprise that edible mushroom and bean curd are cut into after segment, sheet, piece, bar, fourth or silk after cleaning and cutting apart elementary arrangement, protect look, elimination chip, there are urine smell taste food materials to remove urine smell taste, put into clear water or have spices or the soup of flavouring boils, plant food materials boil 6～8 maturations, animal food materials boil 8～9 maturations, pull out to get rid of and anhydrate, cool to 70～95 ℃ standby; Fried meat food, beans kernel or grain seed food materials by commonsense method, process or through the bulk and middle temperature of high temperature (180 ℃) (160 ℃), shape fried after standby; Fried confectionary comprises that instant noodles, French fries, snow cake carry out the processing before fried by commonsense method; Baked goods comprises that cake is produced by commonsense method or baking finish to be cooled to 80～145 ℃ standby.
3. food and the production method thereof of adsorbing according to claim 1 phytosterol, is characterized in that food absorption phytosterol method:
The grease of content of phytosterol 2～45%: take phytosterol, it is joined to 60～80 ℃ of temperature, quality is to be heated with stirring to 100～240 ℃ in its edible oil and fat of 1～2 times, put into again 70～145 ℃ of edible oil and fat and stir, make phytosterol be free or molecular state or dissolve completely, be evenly distributed in grease; Keeping 70～145 ℃ of temperature is phytosterol infiltration grease, is beneficial to phytosterol along with grease is adsorbed by food surface and infiltrates, and guarantees food 9～10 maturations, nutritional labeling loss less; In infiltration grease, contain animal fat more than 20%, in water-tight equipment, stir rapid cooling packing and make phytosterol butter, guarantee that the equally distributed phytosterol of butter is free or molecular state; For phytosterol infiltration grease or the phytosterol butter of smearing, can add spices or flavouring;
Food by the preliminary working food materials in claim 2 for the production of absorption phytosterol: animals and plants fresh or refrigeration comprise that edible mushroom and the standby food materials of bean curd put into phytosterol infiltration grease and pull out for 0.1～10 minute; Fried beans peanut-kernel benevolence or the standby food materials of grain seed, fried confectionary comprise that the standby food materials of instant noodles French fries snow cake put into phytosterol infiltration grease and pull out for 1～10 minute; Standby baked goods comprises cake surface or sandwich phytosterol infiltration grease or the phytosterol butter smeared;
Edible oil and fat comprise the miscella of edible vegetable oil, animal oil, ready-mixed oil or edible vegetable oil and animal oil; It is 4-demethlyate sterol, 4-methylsterol, 4 that phytosterol has three classes, 4 '-dimethyl sterol and their stanols, and their esterification type phytosterin ester and plant stanol ester, comprise single kind in this three classes phytosterol, phytostanol or phytosterin ester, plant stanol ester or their mixture simultaneously.
4. food and the production method thereof of adsorbing according to claim 1 phytosterol, is characterized in that the finished product processing of food is the production method of bread and cheese:
Adsorbed in the food of phytosterol:
Animals and plants fresh or refrigeration comprise that edible mushroom and bean curd, fried beans kernel or grain seed are exactly qualified products by de-oiling, seasoning, packing, sterilizing, cooling, check, warehouse-in; The animals and plants of absorption phytosterol fresh or refrigeration comprise that edible mushroom and bean curd food content of phytosterol are 0.1～0.9%, phytosterol infiltration fat content is 3～8%, and moisture is 5～80%, can more than 20% fresh and crisp fruits and vegetables, fresh and crisp edible mushroom, the fresh and tender meat product of production moisture; The absorption fried beans peanut-kernel benevolence of phytosterol or grain seed food content of phytosterol are 0.5～1.8%, phytosterol infiltration fat content is 3～10%, and moisture is 3～15%; The qualified products of fried confectionary bag instant noodles, French fries, snow cake will could be put in storage by de-oiling, cooling, packing, check, and product content of phytosterol 0.2～0.8%, the phytosterol fat content that infiltrates is 3～15%, and moisture is 3～15%;
Baked goods comprises that cake is qualified products by de-oiling, cooling, packing, check, warehouse-in, and content of phytosterol is 0.1～0.8%, phytosterol infiltration grease or butter content are 1～5%, and moisture is 3～15%.
5. food and the production method thereof of adsorbing according to claim 1 phytosterol, is characterized in that adsorbing the milk beverage production stage of beans peanut-kernel benevolence, grain seed or its embryo of phytosterol: beans peanut-kernel benevolence or grain seed or its embryo soak or soak peeling → absorption phytosterol → milk beverage and produce; Soaking or soak peeling, dry or dries the beans peanut-kernel benevolence of surface water or grain seed or its embryo puts into the phytosterin ester grease that infiltrates and pulls out for 1～15 minute; Milk beverage production method: product de-oiling → immersion or the poach → making beating → fine grinding → filtration → emulsification constant volume → blending → adjust pH → homogeneous → filling → sterilization → cooling → check → finished product of absorption phytosterol, product phytosterol ester content 300～2000mg/L; Instant solid milk beverage production method: the product de-oiling → immersion of absorption phytosterol or poach → making beating → fine grinding → filtration → concentrated → be dried → packing → check → finished product of spraying.
CN201410034567.0A 2014-01-25 2014-01-25 Food for adsorbing phytosterol and making method thereof Pending CN103734743A (en)

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CN107019052A (en) * 2017-03-26 2017-08-08 郑鉴忠 The method that food merges fat-soluble good sterol
CN107232596A (en) * 2017-07-06 2017-10-10 郑鉴忠 The method that food merges the good sterol of water-soluble or alcohol-soluble
CN111034972A (en) * 2019-12-23 2020-04-21 山东金胜粮油食品有限公司 Spicy peanuts and preparation method thereof
CN111034971A (en) * 2019-12-23 2020-04-21 山东金胜粮油食品有限公司 Salt baked peanuts and preparation method thereof
CN111034973A (en) * 2019-12-23 2020-04-21 山东金胜粮油食品有限公司 Original-taste coated peanuts and preparation method thereof
CN111034970A (en) * 2019-12-23 2020-04-21 山东金胜粮油食品有限公司 Mustard-flavored coated peanuts and preparation method thereof
CN111066936A (en) * 2019-12-23 2020-04-28 山东金胜粮油食品有限公司 Preparation method of peanut crisp
CN111772191A (en) * 2020-08-08 2020-10-16 郑鉴忠 Production method of free phytosterol food

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CN107019052A (en) * 2017-03-26 2017-08-08 郑鉴忠 The method that food merges fat-soluble good sterol
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CN111034971A (en) * 2019-12-23 2020-04-21 山东金胜粮油食品有限公司 Salt baked peanuts and preparation method thereof
CN111034973A (en) * 2019-12-23 2020-04-21 山东金胜粮油食品有限公司 Original-taste coated peanuts and preparation method thereof
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CN111066936A (en) * 2019-12-23 2020-04-28 山东金胜粮油食品有限公司 Preparation method of peanut crisp
CN111772191A (en) * 2020-08-08 2020-10-16 郑鉴忠 Production method of free phytosterol food

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