CN104000214B - 保健食品锌钙片及其制备方法 - Google Patents
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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
- 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
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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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明涉及一种保健食品锌钙片及其制备方法,属于保健食品医药技术领域。其由莼菜水提物,牛乳钙粉,麦芽糊精,乳糖,硬脂酸镁,二氧化硅,果粉按重量份配比全粉末压片而成。本发明产品中的莼菜有机锌和牛乳钙吸收快,生物利用度高;莼菜水提物中莼菜多糖具有能调节免疫功能、抗肿瘤、降血糖血脂功能。原料来源天然,且不添加任何防腐剂和色素,产品绿色安全健康。
Description
技术领域
本发明涉及一种保健食品锌钙片及其制备方法,属于保健食品医药技术领域。
背景技术
锌是人体必需的微量元素,生物体内已发现多种含锌酶。锌与机体发育、骨骼生长、免疫功能、性发育及其功能、蛋白质和核算代谢、酶的活性等关系密切,并与多种疾病有关。锌缺乏可导致侏儒症、男性不育症、免疫功能降低、白血病、急性心肌梗死、低蛋白血症等;锌还具有保护肝脏、增强NK细胞活性、提高机体抗肿瘤因子能力、抗感染能力的作用;并且影响智力发育。因此,锌被誉为“生命元素”。中国预防医学科学院营养与食品卫生研究所的最新调查结果表明,中国少年儿童的缺锌率高达60%,60%的儿童每日锌摄入量不足世卫组织推荐量的一半。
钙是人体内最重要的矿物质之一,人体中99%的钙集中在骨骼和牙齿里,而其他1%的钙则分布在血液、肌肉和细胞液中。钙能保持血管的正常收缩力以及促进某些激素和酶的合成,使神经传递质保持正常释放。卫生部最近的一项研究资料表明,现在有40%的儿童和60%的中老年缺钙。我国各类人群中,钙的摄入量仅占中国营养学会推荐量标准的33.9%-53.7%。按照第八次全国营养大会通过的《中国居民膳食营养素参考摄入量》标准,每日钙摄入推荐量为800毫克,青少年及孕妇钙摄入推荐量为1200-1500毫克。中国人仍然存在钙摄入量普遍不足的现象,在正常膳食的基础上,每人每日须补钙400-600毫克。尤其是青少年、孕产妇和中老年人更须适量补钙。绝大部分人钙摄取量不足标准量的一半,为保证国人的身体健康,预防缺钙引发的各种疾病,科学补钙非常重要。
补锌产品可以分为三大类:无机锌(如硫酸锌)、有机酸锌(如葡萄糖酸锌)、有机锌(如酵母锌),目前市场上的补锌产品品种很多,但基本上都属于无机锌和有机酸锌的范畴。这两类补锌制剂的生物利用度偏低,通常只有7%-14%。莼菜被称为植物锌王,新鲜莼菜含锌153-288mg/kg,其中的锌主要以有机锌存在,有机锌的生物利用度是无机锌的4-6倍。另外莼菜中水溶性多糖还具有能调节免疫功能、抗肿瘤、降血糖血脂功能,比现在市场上的酵母锌有很大的优势。而目前市场上还没有莼菜补锌类保健食品出现。
乳钙是从天然牛乳、羊乳中提取的天然钙。乳钙是乳清无机盐浓缩物,营养价值高,容易消化吸收,吸收率高,对肠胃没有刺激,不会造成任何毒副作用,是非母乳钙中吸收率最高的天然钙源。牛乳中含有丰富的乳糖和蛋白,故其吸收率大大高于其它普通钙,乳钙吸收率高达62%-70%,是碳酸钙和葡萄糖酸钙的2.5倍,是乳酸钙的1.75倍,是贝类钙的5.5倍。食用乳钙后不会导致气胀、浮肿、便秘,所以乳钙是目前婴儿补钙的最佳来源。
发明内容
本发明的目的是为了克服现有技术中存在的不足,提供具有强化补锌、补钙功能,易吸收,且还具有调节免疫功能、抗肿瘤、降血糖血脂的含有莼菜提取物和牛乳钙粉的保健品的制备方法。
按照本发明提供的技术方案,一种保健食品锌钙片,具体为一种含有有机锌和乳钙的咀嚼片剂,配方比例按重量份计如下:莼菜水提物20-30份,牛乳钙粉10-15份,麦芽糊精14-40份,乳糖20-40份,硬脂酸镁0.1-0.5份,二氧化硅0.5-1份,果粉3-5份;
经粉碎过筛、配料和压片制得保健食品锌钙片。
所述保健食品锌钙片的制备方法,步骤为:
(1)原辅料准备:准备莼菜水提物、牛乳钙粉、麦芽糊精、乳糖、硬脂酸镁、二氧化硅和果粉,分别在干燥箱中40-60℃低温干燥至水分为3%-5%;
(2)粉碎过筛:用步骤(1)干燥完毕的原料分别在粉碎机中粉碎,并过60-80目筛,备用;
(3)配料:取步骤(2)粉碎过筛的莼菜水提物20-30份,牛乳钙粉10-15份,麦芽糊精14-40份,乳糖20-40份,硬脂酸镁0.1-0.5份,二氧化硅0.5-1份,果粉3-5份,混合均匀;
(4)压片:将步骤(3)混匀后的配料放入压片机中压片;环境温度控制在20-22℃,相对湿度为40%-50%,压片后得到密度为6-8kg/cm2的保健食品锌钙片。
所述保健食品锌钙片的制备方法,所述莼菜水提物制备步骤如下:
(1)提取:取莼菜洗净,沥干,粉碎机粉碎,加入按莼菜质量计4-6倍的水,再分别加入50-150U/g的纤维素酶、50-150U/g的果胶酶和500-1500U/g的木瓜蛋白酶,搅拌,35-45℃酶解3-5h,离心取上清液得莼菜提取溶液;
(2)浓缩及干燥:将步骤(1)制备得到的莼菜提取溶液在55-65℃减压浓缩至密度为1.01-1.08g/mL,加入按莼菜质量计10-20%β-环状糊精,喷雾干燥或冷冻干燥即得莼菜水提物。
所述果粉为甜橙粉、菠萝粉、草莓粉、蓝莓粉、苹果粉或水蜜桃粉。
本发明的有益效果:
1、产品中的莼菜有机锌和牛乳钙吸收快,生物利用度高;莼菜水提物中莼菜多糖具有能调节免疫功能、抗肿瘤、降血糖血脂功能。
2、全粉末压片,制备工艺简单,易于实现,原料来源天然,且不添加任何防腐剂和色素,产品绿色安全健康。
具体实施方式
实施例1蓝莓味锌钙片
(1)莼菜水提物的制备:5kg莼菜洗净,沥干,粉碎机粉碎,加入20L水,再分别加入110U/g的纤维素酶、100U/g的果胶酶和900U/g的木瓜蛋白酶,搅拌,40℃酶解3h,离心取上清液得莼菜提取溶液;55℃减压浓缩至密度1.05g/mL,加入1000gβ-环状糊精,喷雾干燥得莼菜提取物。
(2)原辅料准备:将各种原辅料于干燥箱中40℃低温干燥,测水分含量控制在≤5%;
(3)粉碎过筛:用粉碎机将各种原料粉碎,过60目筛,备用;
(4)配料:称取莼菜水提物300g,牛乳钙粉100g,麦芽糊精140g,乳糖400g,硬脂酸镁5g,二氧化硅5g,蓝莓果粉50g,混合均匀;
(5)压片:压片时环境温度控制在20℃,相对湿度50%,得到硬度为8kg/cm2的产品蓝莓味锌钙片。
实施例2甜橙味锌钙片
(1)莼菜水提物的制备:2kg莼菜洗净,沥干,粉碎机粉碎,加入12L水,再分别加入50U/g的纤维素酶、150U/g的果胶酶和500U/g的木瓜蛋白酶,搅拌,40℃酶解5h,离心取上清液得莼菜提取溶液;65℃减压浓缩至密度1.01g/mL,加入200gβ-环状糊精,冷冻干燥得莼菜水提物。
(2)原辅料准备:将各种原辅料于干燥箱中60℃低温干燥,测水分含量控制在≤3%;
(3)粉碎过筛:用粉碎机将各种原料粉碎,过80目筛,备用;
(4)配料:按重量百分比称取莼菜水提物200g,牛乳钙粉150g,麦芽糊精400g,乳糖200g,硬脂酸镁1g,二氧化硅9g,甜橙粉40g,混合均匀;
(5)压片:压片时环境温度控制在21℃,相对湿度40%,得到硬度为6kg/cm2的产品甜橙味锌钙片。
实施例3菠萝味锌钙片
(1)莼菜水提物的制备:2kg莼菜洗净,沥干,粉碎机粉碎,加入10L水,再分别加入150U/g的纤维素酶、50U/g的果胶酶和1500U/g的木瓜蛋白酶,搅拌,40℃酶解4h,离心取上清液得莼菜提取溶液;60℃减压浓缩至密度1.08g/mL,加入300gβ-环状糊精,冷冻干燥得莼菜水提物。
(2)原辅料准备:将各种原辅料于干燥箱中50℃低温干燥,测水分含量控制在≤4%;
(3)粉碎过筛:用粉碎机将各种原料粉碎,过80目筛,备用;
(4)配料:按重量百分比称取莼菜水提物250g,牛乳钙粉110g,麦芽糊精300g,乳糖300g,硬脂酸镁3g,二氧化硅7g,菠萝粉30g,混合均匀;
(5)压片:压片时环境温度控制在20℃,相对湿度45%,得到硬度为7kg/cm2的产品菠萝味锌钙片。
Claims (3)
1.一种保健食品锌钙片,其特征是配方比例按重量份计如下:莼菜水提物20-30份,牛乳钙粉10-15份,麦芽糊精14-40份,乳糖20-40份,硬脂酸镁0.1-0.5份,二氧化硅0.5-1份,果粉3-5份;经粉碎过筛、配料和压片制得保健食品锌钙片;
其中所述莼菜水提物制备步骤如下:
(1)提取:取莼菜洗净,沥干,粉碎机粉碎,加入按莼菜质量计4-6倍的水,再分别加入50-150U/g的纤维素酶、50-150U/g的果胶酶和500-1500U/g的木瓜蛋白酶,搅拌,35-45℃酶解3-5h,离心取上清液得莼菜提取溶液;
(2)浓缩及干燥:将步骤(1)制备得到的莼菜提取溶液在55-65℃减压浓缩至密度为1.01-1.08g/mL,加入按莼菜质量计10-20%β-环状糊精,干燥即得莼菜水提物。
2.权利要求1所述保健食品锌钙片的制备方法,其特征是步骤为:
(1)原辅料准备:准备莼菜水提物、牛乳钙粉、麦芽糊精、乳糖、硬脂酸镁、二氧化硅和果粉,分别在干燥箱中40-60℃低温干燥至水分为3%-5%;
(2)粉碎过筛:用步骤(1)干燥完毕的原料分别在粉碎机中粉碎,并过60-80目筛,备用;
(3)配料:取步骤(2)粉碎过筛的莼菜水提物20-30份,牛乳钙粉10-15份,麦芽糊精14-40份,乳糖20-40份,硬脂酸镁0.1-0.5份,二氧化硅0.5-1份,果粉3-5份,混合均匀;
(4)压片:将步骤(3)混匀后的配料放入压片机中压片;环境温度控制在20-22℃,相对湿度为40%-50%,压片后得到硬度为6-8kg/cm2的保健食品锌钙片;
所述莼菜水提物制备步骤如下:
(1)提取:取莼菜洗净,沥干,粉碎机粉碎,加入按莼菜质量计4-6倍的水,再分别加入50-150U/g的纤维素酶、50-150U/g的果胶酶和500-1500U/g的木瓜蛋白酶,搅拌,35-45℃酶解3-5h,离心取上清液得莼菜提取溶液;
(2)浓缩及干燥:将步骤(1)制备得到的莼菜提取溶液在55-65℃减压浓缩至密度为1.01-1.08g/mL,加入按莼菜质量计10-20%β-环状糊精,干燥即得莼菜水提物。
3.如权利要求2所述保健食品锌钙片的制备方法,其特征是:所述果粉为甜橙粉、菠萝粉、草莓粉、蓝莓粉、苹果粉或水蜜桃粉。
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