CN104126747B - Poly functional sugar and food compositions and their preparation method - Google Patents
Poly functional sugar and food compositions and their preparation method Download PDFInfo
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- CN104126747B CN104126747B CN201410332447.9A CN201410332447A CN104126747B CN 104126747 B CN104126747 B CN 104126747B CN 201410332447 A CN201410332447 A CN 201410332447A CN 104126747 B CN104126747 B CN 104126747B
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- extract
- weight
- kobold
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- functional sugar
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 73
- 235000013305 food Nutrition 0.000 title claims abstract description 52
- 239000000203 mixture Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000000284 extract Substances 0.000 claims abstract description 55
- 241000209094 Oryza Species 0.000 claims abstract description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 37
- 235000009566 rice Nutrition 0.000 claims abstract description 37
- 235000012680 lutein Nutrition 0.000 claims abstract description 25
- 239000001656 lutein Substances 0.000 claims abstract description 25
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims abstract description 25
- 229960005375 lutein Drugs 0.000 claims abstract description 25
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 claims abstract description 25
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 claims abstract description 25
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 claims abstract description 25
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 22
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 17
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 17
- 239000001814 pectin Substances 0.000 claims abstract description 15
- 235000010987 pectin Nutrition 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims abstract description 15
- 235000010355 mannitol Nutrition 0.000 claims abstract description 13
- 235000010447 xylitol Nutrition 0.000 claims abstract description 13
- 239000000845 maltitol Substances 0.000 claims abstract description 12
- 235000010449 maltitol Nutrition 0.000 claims abstract description 12
- 239000001259 polydextrose Substances 0.000 claims abstract description 12
- 229940035035 polydextrose Drugs 0.000 claims abstract description 12
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 10
- 229930195725 Mannitol Natural products 0.000 claims abstract description 10
- 239000000594 mannitol Substances 0.000 claims abstract description 10
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 9
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 8
- 229940035436 maltitol Drugs 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
- 238000002844 melting Methods 0.000 claims description 12
- 230000008018 melting Effects 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000007791 liquid phase Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 239000012071 phase Substances 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 2
- 235000021307 Triticum Nutrition 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 206010012735 Diarrhoea Diseases 0.000 abstract description 6
- 206010067715 Gastrointestinal sounds abnormal Diseases 0.000 abstract description 6
- 210000000936 intestine Anatomy 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 150000008163 sugars Chemical class 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 9
- 235000019441 ethanol Nutrition 0.000 description 9
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 9
- 229930006000 Sucrose Natural products 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 238000006068 polycondensation reaction Methods 0.000 description 7
- 230000003750 conditioning effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000013376 functional food Nutrition 0.000 description 6
- 150000001480 arabinoses Chemical class 0.000 description 5
- 238000000889 atomisation Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000011344 liquid material Substances 0.000 description 2
- 150000002704 mannoses Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- BBEAQIROQSPTKN-UHFFFAOYSA-N pyrene Chemical compound C1=CC=C2C=CC3=CC=CC4=CC=C1C2=C43 BBEAQIROQSPTKN-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 210000002105 tongue Anatomy 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 241001523681 Dendrobium Species 0.000 description 1
- 241001678082 Dendrobium huoshanense Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 241000254023 Locusta Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 241000921313 Phyllopodium Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 241001456010 Stachys floridana Species 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- GVEPBJHOBDJJJI-UHFFFAOYSA-N fluoranthrene Natural products C1=CC(C2=CC=CC=C22)=C3C2=CC=CC3=C1 GVEPBJHOBDJJJI-UHFFFAOYSA-N 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
The invention discloses a kind of preparation methods of poly functional sugar, wherein this method includes：Polydextrose, pectin, oligofructose, oligoisomaltose, mannitol, maltitol, arabinose and xylitol are mixed and melted.The invention also discloses the poly functional sugars prepared by the above method.In addition the present invention discloses a kind of food compositions, which contains the extract of poly functional sugar as described above, lutein, the extract of kobold and rice dry measure used in former times, also discloses the preparation method of the food compositions.Through the above technical solutions, the defect of functional sugar alcohol borborygmus intestines lead to diarrhea is efficiently solved, and raw material sources are universal, and preparation process is easy, to which cost is relatively low.In addition, when the extract of the poly functional sugar of the present invention and lutein, the extract of kobold and rice dry measure used in former times is prepared into food, the mouthfeel and taste of gained food are also extremely comfortable, and can carry out improving multi-functionally to organism metabolism.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation method of poly functional sugar, and prepared by this method
Poly functional sugar, the preparation method of food compositions and the food compositions containing poly functional sugar.
Background technology
Bimillennium, diet direction are developed towards fine direction always.With the development of the society, food also becomes in the last hundred years
It is extremely exquisite.While the food of fine pole matter brings satisfaction, the incidence of chronic disease is also made gradually to increase.It is high
The slow disease of growth rate allows medicine to obtain the development of high speed, but the pharmaceuticals industry of high speed development does not also solve high increase fundamentally
The chronic disease of long rate returns patient and brings huge financial burden.
Currently, a kind of hair conditioning food for capableing of food therapy dietotherapy is being sought by biotics, nutrition, medicine, health educational circles,
However the food effect not recombinated is single, and it is known by people the food for contributing to conditioning, for example, dietary fiber mouthfeel
Coarse uncomfortable, functional sugar alcohol borborygmus intestines lead to diarrhea, plant extracts rareness costliness etc. limits the hair conditioning of food therapy dietotherapy
The development of food.
Invention content
The purpose of the invention is to overcome drawbacks described above, the at low cost, mouthfeel of one kind and comfortable taste and no pair are provided
The hair conditioning food of effect.
To achieve the goals above, on the one hand, the present invention provides a kind of preparation methods of poly functional sugar, wherein should
Method includes：By polydextrose, pectin, oligofructose, oligoisomaltose, mannitol, maltitol, arabinose and wood
Sugar alcohol is mixed and is melted.
On the other hand, the present invention also provides the poly functional sugars prepared by the above method.
In another aspect, the present invention provides a kind of food compositions, wherein the food compositions contain as described above more
The extract of poly- functional sugar, lutein, the extract of kobold and rice dry measure used in former times.
Another aspect, the present invention also provides the preparation method of food compositions as described above, this method includes：By leaf
The extract of flavine, the extract of kobold and rice dry measure used in former times is added in poly functional sugar as described above.
Through the above technical solutions, by polydextrose, pectin, oligofructose, oligoisomaltose, mannitol, malt
Sugar alcohol, arabinose and xylitol are used cooperatively, and are prepared into poly functional sugar after melting, and can efficiently solve functional sugar
The defect of alcohol borborygmus intestines lead to diarrhea.In addition, when by the poly functional sugar and lutein of the present invention, the extract of kobold and rice dry measure used in former times
When extract prepares into food, the mouthfeel of gained food is also extremely comfortable, and can be carried out to organism metabolism multi-functional
Improve to property.In addition, the raw material sources of the present invention are universal, preparation process is easy, to which cost is relatively low.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Specific implementation mode
The specific implementation mode of the present invention is described in detail below.It should be understood that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to restrict the invention.
On the one hand, the invention discloses a kind of preparation methods of poly functional sugar, wherein this method includes：By poly- grape
Sugar, pectin, oligofructose, oligoisomaltose, mannitol, maltitol, arabinose and xylitol are mixed and are melted.
It was found by the inventors of the present invention that being used cooperatively when by above-mentioned sugar and alcohol, and they are had in the molten state
When the mixing of effect ground, the goal of the invention of the present invention can be effectively realized.
According to the present invention, various use that the polydextrose, oligofructose, oligoisomaltose can be known in the art
In the polydextrose of field of food, oligofructose, oligoisomaltose.For example, the polydextrose is the Portugals 160-5000 Ge Dan
The polydextrose that grape sugar is polymerized, and oligofructose and oligoisomaltose belong to oligosaccharide and (are often referred to 2-10 monosaccharide
Formed by glucosides key connection), there is meaning well known in the art, details are not described herein by the present invention.
Although by the above component with the use of the goal of the invention that just can efficiently solve the present invention, the invention of the present invention
People also found that, when the polydextrose relative to 100 parts by weight, the dosage of oligofructose, oligoisomaltose and xylitol is respectively
Independently be 0.1-10 parts by weight, the dosage of mannitol, maltitol and pectin is each independently 0.1-8 parts by weight, Ah
It is 0.01-0.5 parts by weight to draw the dosage of uncle's sugar；Preferably, the polydextrose relative to 100 parts by weight, it is oligofructose, oligomeric different
The dosage of maltose and xylitol is each independently 0.5-5 parts by weight, and mannitol, maltitol dosage are each independently
The dosage of 0.5-3 parts by weight, pectin is 0.1-3 parts by weight, and the dosage of arabinose is 0.05-0.3 parts by weight；It is highly preferred that
Relative to the polydextrose of 100 parts by weight, the dosage of oligofructose, mannitol and maltitol is each independently 0.5-
The dosage of 1.5 parts by weight, oligoisomaltose is 1-2 parts by weight, and the dosage of arabinose is 0.05-0.1 parts by weight, pectin
Dosage is 0.1-1 parts by weight, and the dosage of xylitol is 1.5-3.5 parts by weight, and the effect of prepared poly functional sugar can obtain
It further increases, so as to preferably complete the present invention.
According to the present invention, the sugariness of prepared poly functional sugar is 55-70%, preferably 60-65%.Wherein, sugariness
It is a relative value, usually using sucrose (non-reducing sugar) as primary standard substance, generally with 10% or 15% aqueous sucrose solution 20
DEG C when sugariness be 1.0, other sugar sugarinesses then obtain in comparison.Sugariness can be measured using electronic tongues.
According to the present invention, the condition of the melting is not particularly limited, as long as ensureing that any of the above component can have
Effect ground is melted and is mixed.Preferably so that during melting, the above component can be combined more effectively, described molten
The temperature melted is 180-220 DEG C, and the time of melting is 30-120min.
According to the present invention, for the ease of the preservation of prepared poly functional sugar, eats and dispense, it is preferable that the party
Method further includes that the material after melting is cooled down and is granulated.The method of the cooling and granulation can be according to well known in the art
Method that is cooling and being granulated carries out, and details are not described herein by the present invention.In the case of preferred, the condition of the granulation makes gained
The grain size of grain is 20-60 mesh.
According to the present invention, the method for the granulation is known to those skilled in the art, it is preferable that the granulation is being boiled
It is carried out in a low temperature of 60-80 DEG C in granulating drier.
Second aspect, the present invention also provides the poly functional sugars prepared by above method.
The third aspect, the present invention also provides a kind of functional food composition, which contains institute as above
The water extract of the poly functional sugar, lutein, the water extract of kobold and rice dry measure used in former times stated.
It was found by the inventors of the present invention that by above-mentioned poly functional sugar add lutein, kobold extract and
The extract of rice dry measure used in former times, can make the above component play the role of complementing each other, get twice the result with half the effort, to make functional food group obtained
The effect of closing object is further played, and preferably conditioning effect is played to body.
Kobold：Scientific name silver bar (Stachys floridana), perennial vertical herbage usually have branch, the smooth nothing of plant
Hair.Leaf is the oval lanceolar of heart shaped, and apex is blunt or slightly sharp, and phyllopodium circle or shallow heart have handle.Take turns the fringe of umbrella inflorescence composition basidixed
Locusta.Corolla pink, two lips；Upper lip is directly stretched, apex dimple；Lower lip 3 is split.Stamen is built-in.Pyrene, oval.Root
Stem is elongated, uniformly tool section, meat, white.
Present invention preferably uses the fruit of kobold namely kobold fruits.
Rice dry measure used in former times：That is Dendrobidium huoshanness (Dendrobium huoshanense), is the herbaceous plant of orchid family Dendrobium.Stem is straight
Vertical, meat is tapered, not branch upwards above base portion, pistac, sometimes band lilac red spot, faint yellow after doing.
Leaf keratin, tiltedly goes out, ligule oblong, and apex is blunt and dimple, base portion tool embrace the sheath of stem；Leaf sheath film quality.Sheath papery, ovate drape over one's shoulders needle
Shape, the sharp point of apex；The shallow white band maroon of petal piece, oval, the sharp point of apex；Bennet and ovary chartreuse；Flower pistac；In
Sepal ovum shape lanceolar, apex are blunt；Side sepal falciform lanceolar, apex is blunt, and base portion is crooked；The nearly rectangle of calyx capsule, end subcircular；
Petal ovate oblong, apex are blunt；The nearly diamond shape of lip, dense undercoat between two side slivers, dense long white hair at nearly base portion；In split
Piece semicircle shape triangle, the nearly blunt point of apex；Stamen column light green；Stamen column foot base portion yellow, dense long white hair, both sides accidentally have tooth
It is prominent；The green white of anther cap, nearly hemispherical, top dimple.
The complete stool of rice dry measure used in former times can be used in the present invention, can also use the rhizome of rice dry measure used in former times.
According to the present invention, the content of the extract of lutein, the extract of kobold and rice dry measure used in former times can be in larger range
Interior variation, it is preferable that in order to enable the above component more effectively to coordinate, relative to the poly functional sugar of 100 parts by weight, with dry
The content of restatement, lutein is 0.01-0.05 parts by weight, and the content of the extract of kobold is 0.02-0.1 parts by weight, rice dry measure used in former times
The content of extract is 0.015-0.06 parts by weight.
In the present invention, the extract has well known to a person skilled in the art meaning, namely using water to kobold and rice
Active ingredient in dry measure used in former times extracts, and extracting method is also known to those skilled in the art, for example, kobold or rice dry measure used in former times are used
Water impregnates, and the material after immersion is separated by solid-liquid separation, and obtains liquid phase, and obtained liquid phase selective is concentrated, obtains
The extract of kobold or rice dry measure used in former times.It more specifically, for example, can be by kobold or rice dry measure used in former times and water according to 1:The ratio of 150-250 (g/ml)
Mixing, impregnates 90-150min at a temperature of 80-85 DEG C, is separated by solid-liquid separation, then to be initially added the weight of kobold or rice dry measure used in former times raw material
Gauge, by obtained liquid concentration to 1:60-100 (g/ml), obtains the extract of kobold or rice dry measure used in former times.
In another aspect, the present invention also provides the preparation method of functional food composition as described above, this method includes：
The extract of lutein, the extract of kobold and rice dry measure used in former times is added in poly functional sugar as described above.
According to the present invention, the lutein is added preferably in the form of ethanol water.
According to the present invention, food compositions of the invention can be prepared into decoction, can also be prepared into particle, this field skill
Art personnel can select according to actual needs.For example, when being prepared into decoction, it can be water-soluble by the ethyl alcohol of the above lutein
Liquid, the water extract of kobold and the water extract of rice dry measure used in former times are added directly into the above poly functional sugar, then carry out concentration and
Ethanol evaporation, for the purpose of preservation, the condition of concentration is preferably so that 65 weight % of solid content or more in gained decoction, preferably
For 65-90 weight %.When being prepared into particle, preferably by the ethanol water of lutein, the extract of kobold and rice dry measure used in former times
Extract is uniformly injected in a manner of being atomized in the poly functional sugar, and preferably dry under conditions of 50-80 DEG C
20-40min so that the water content of products obtained therefrom is not more than 5 weight %.
According to the present invention, the condition of the atomization can be the atomization condition of this field routine, such as the pressure in 4-6kPa
High-pressure atomization is carried out under power.
Food compositions according to the present invention after the completion of preparation, can be distributed into the small aluminium foil bag of 9-12g, in meal
Preshoot feeding, can once a day with better, also can three times per day, and one bag every time, food compositions of the invention are also referred to as
" eight fine soup before meals ".
The present invention will be described in detail by way of examples below.
Component used in above example and comparative example is food-grade, is commercially available.
W/v indicates mass volume ratio, wherein w units are g, and the unit of v is ml.
Sugariness is a relative value, usually using sucrose (non-reducing sugar) as primary standard substance, generally with 10% or 15% sugarcane
Sugariness of the sugar aqueous solution at 20 DEG C is 1.0, and the sugariness of other sugar then obtains in comparison, is measured using electronic tongues.
Preparation example
Lutein is diluted to 1 with food-grade ethanol:The ethanol water of 60 (w/v)；
Kobold fruit and rice dry measure used in former times are ground into 20 mesh powders, according to 1:Pure water is added in the ratio of 200 (w/v), at 85 DEG C
Lower soak extraction 90min, is then separated by solid-liquid separation, will be separating obtained in terms of the weight for being initially added kobold or rice dry measure used in former times raw material
Liquid concentration is to 1:60 (w/v) respectively obtain the extract of kobold fruit, the extract of rice dry measure used in former times.
Embodiment 1
The present embodiment is for illustrating poly functional sugar and food compositions provided by the invention and their preparation method.
(1) 112Kg polydextroses G1X, 1500g oligofructose, 1500g oligoisomaltoses, 1000g mannoses are weighed
It is high at 220 DEG C in alcohol, 1000g maltitols, 100g arabinoses, 900g pectin, 2000g xylitols input vacuum polycondensation vessel
Temperature melting 30min is polycondensed into poly functional sugar, and the sugariness for measuring the poly functional sugar is the 60% of sucrose.Wait for gained poly function
It is ground into 20 mesh particle powders after sugar is cooling.120Kg poly functional sugar powder is put into fluid bed granulator, it is hot at 60-80 DEG C
Wind fluidized drying 60 minutes.
(2) ethanol water of lutein, the extract of kobold fruit will be obtained in preparation example, the extract of rice dry measure used in former times is in 6kPa
Under be added separately in the form of atomization in above-mentioned 120Kg polies functional sugar, liquid material be atomized after again use 60-80 DEG C hot wind boil
It rises 30 minutes dry, you can obtain the functional food composition A1 (particle) of the present invention, water content is less than 5 weight %.Wherein, phase
For the poly functional sugar of 100 parts by weight, in terms of dry weight, the content of the ethanol water of lutein is 0.01 parts by weight, kobold
The content of the extract of fruit is 0.1 parts by weight, and the content of the extract of rice dry measure used in former times is 0.015 parts by weight.
Embodiment 2
The present embodiment is for illustrating poly functional sugar and food compositions provided by the invention and their preparation method.
(1) 112Kg polydextroses G1X, 1200g oligofructose, 1800g oligoisomaltoses, 1200g mannoses are weighed
In alcohol, 800g maltitols, 120g arabinoses, 600g pectin, 2280g xylitols input vacuum polycondensation vessel, high temperature at 200 DEG C
Melting 70min is polycondensed into poly functional sugar, and the sugariness for measuring the poly functional sugar is the 62% of sucrose.Wait for gained poly functional sugar
40 mesh powders are ground into after cooling.120Kg poly functional sugar powder is put into fluid bed granulator, hot wind boils at 70-80 DEG C
It rises 100 minutes dry.
(2) ethanol water of lutein, the extract of kobold fruit will be obtained in preparation example, the extract of rice dry measure used in former times is in 4kPa
Under be added separately in the form of atomization in above-mentioned 120Kg polies functional sugar, liquid material be atomized after again use 50-70 DEG C hot wind boil
It rises 150 minutes dry, you can obtain the functional food composition A2 (particle) of the present invention, water content is less than 5 weight %.Relative to
The poly functional sugar of 100 parts by weight, in terms of dry weight, the content of the ethanol water of lutein is 0.05 parts by weight, and kobold carries
It is 0.02 parts by weight to take the content of object, and the content of the extract of rice dry measure used in former times is 0.025 parts by weight.
Embodiment 3
The present embodiment is for illustrating poly functional sugar and food compositions provided by the invention and their preparation method.
(1) weigh 112Kg polydextroses G1X, 800g oligofructose, 1200g oligoisomaltoses, 600g mannitols,
In 1400g maltitols, 80g arabinoses, 120g pectin, 3800g xylitols input vacuum polycondensation vessel, high temperature melting at 180 DEG C
Melt 120min and be polycondensed into poly functional sugar, the sugariness for measuring the poly functional sugar is the 65% of sucrose.In the poly functional sugar
The slurries that solid content is 35% (w/v) are made in middle addition pure water.
(2) ethanol water of lutein, the extract of kobold fruit will be obtained in preparation example, the extract of rice dry measure used in former times directly divides
It is not added in the poly function liquid syrup that above-mentioned solid content is 35% (w/v), uses 60-80 DEG C of hot wind boiling dry after addition again
Dry, the dry time so that the solid content of final resulting material is 90 weight %, you can obtains the functional food combination of the present invention
Object A3 (decoction).Relative to the poly functional sugar of 100 parts by weight, in terms of dry weight, the content of the ethanol water of lutein is
The content of 0.025 parts by weight, the extract of kobold fruit is 0.04 parts by weight, and the content of the extract of rice dry measure used in former times is 0.06 parts by weight.
Embodiment 4
The present embodiment is for illustrating poly functional sugar and food compositions provided by the invention and their preparation method.
Poly functional sugar and food compositions A4 (particle) are prepared according to the method for embodiment 1, unlike, in step
(1) in, 100Kg polydextroses G1X, 5000g oligofructose, 500g oligoisomaltoses, 2800g mannitols, 3000g are weighed
In maltitol, 220g arabinoses, 5000g pectin, 3480g xylitols input vacuum polycondensation vessel, melt polycondensation is at poly work(
Can be sugared, the sugariness for measuring the poly functional sugar is the 50% of sucrose.
Embodiment 5
The present embodiment is for illustrating poly functional sugar and food compositions provided by the invention and their preparation method.
Poly functional sugar and food compositions A5 (particle) are prepared according to the method for embodiment 1, unlike, in step
(1) in, weigh 100Kg polydextroses G1X, 4000g oligofructose, 5000g oligoisomaltoses, 3000g mannitols,
In 3000g maltitols, 300g arabinoses, 4000g pectin, 700g xylitols input vacuum polycondensation vessel, melt polycondensation is at more
Poly- functional sugar, the sugariness for measuring the poly functional sugar are the 70% of sucrose.
Comparative example 1
Poly functional sugar and food compositions and their preparation method of this comparative example for illustrating reference.
Poly functional sugar and food compositions D1 (particle) are prepared according to the method for embodiment 1, unlike, the poly
It is added without mannitol in the preparation process of functional sugar, but the mannose of equivalent is added.
Comparative example 2
Poly functional sugar and food compositions and their preparation method of this comparative example for illustrating reference.
Poly functional sugar and food compositions D2 (particle) are prepared according to the method for embodiment 1, unlike, the poly
It is added without arabinose in the preparation process of functional sugar, the pectin of 1000g is added.
Sensory evaluation
Sensory evaluation is carried out to food compositions obtained in above example 1-5 and comparative example 1-2.
The food compositions of used evaluation are reconstituted, the identical decoction of solid content is prepared into, is taken for subject.
The sensory evaluation 12 ages between 20-50 Sui common man and women in carry out, wherein 20-30
Each age bracket is averaged 4 people between year, 30-40 Sui and 40-50 Sui, two two female of man.The sensory evaluation is made as with 5 graduation
Standard is evaluated, wherein smoother taste is 5 points, and mouthfeel is generally 3 points, and coarse mouthfeel is 1 point；Fragrant and sweet taste is 5 points, taste
Road is generally 3 points, and poor taste is 1 point, can be with if subject thinks fishy smell or delicate flavour between two above grade
It is indicated with the numerical value of non-integer.The scoring of food compositions made above is shown in table 1.
Table 1
In addition, after reconstituting, food composition of the invention has better mobility compared to the food compositions of comparison
And uniformity.
Test case
Common man and women of 56 ages between 20-50 Sui are chosen, is randomly divided into 7 groups, every group of 8 people, men and women is each
Half.The food compositions for being useful for evaluation are reconstituted, subject takes altogether.Three times a day, it every time 1 bag, drinks before meals.Record
The situation of subject's borborygmus intestines lead to diarrhea, the results are shown in Table 2.
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 | Comparative example 2 | |
| Borborygmus intestines lead to diarrhea (people) | 1 | 0 | 0 | 1 | 2 | 4 | 5 |
Compared to comparative example 1 and 2 it can be seen from the above Tables 1 and 2, food compositions of the invention can be effectively
The defect of multi-functional sugared borborygmus intestines lead to diarrhea is solved, and smoother taste, smell are fragrant and sweet.In addition, the plant origin that the present invention uses
Extensively, extract preparation process is simple, significantly reduces cost.It has been laid well to become the favorite hair conditioning food of people
Basis.In addition, sugar, alcohol, lutein and plant extracts that the present invention uses be combined together can be provided for body it is more
Kind nutritional ingredient, complements each other, effectively improves organism metabolism.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail can carry out a variety of simple variants to technical scheme of the present invention within the scope of the technical concept of the present invention, this
A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case of shield, it can be combined by any suitable means.In order to avoid unnecessary repetition, the present invention to it is various can
The combination of energy no longer separately illustrates.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (8)
1. a kind of food compositions, which is characterized in that the food compositions are by poly functional sugar, the extract of lutein, kobold
And the extract composition of rice dry measure used in former times；
Wherein, the poly functional sugar is by by polydextrose, pectin, oligofructose, oligoisomaltose, mannitol, wheat
Bud sugar alcohol, arabinose and xylitol are mixed and are melted and be prepared；
Wherein, the dosage of the polydextrose relative to 100 parts by weight, oligofructose, oligoisomaltose and xylitol is respectively only
It is on the spot 0.5-5 parts by weight, the dosage of mannitol and maltitol is each independently 0.5-3 parts by weight, the dosage of pectin
Dosage for 0.1-3 parts by weight, arabinose is 0.05-0.3 parts by weight；
Relative to the poly functional sugar of 100 parts by weight, in terms of dry weight, the content of lutein is 0.01-0.05 parts by weight, kobold
The content of extract is 0.02-0.1 parts by weight, and the content of the extract of rice dry measure used in former times is 0.015-0.06 parts by weight；
Fruit of the extract of the kobold from kobold.
2. food compositions according to claim 1, wherein the temperature of the melting is 180-220 DEG C, the time of melting
For 30-120min.
3. food compositions according to claim 1 or 2, wherein after the melting, also to melting gained material into
Row is cooling and is granulated.
4. food compositions according to claim 3, wherein the condition of the granulation so that the grain size of gained particle is
20-60 mesh.
5. food compositions according to claim 1, wherein the preparation method of the extract of kobold or the extract of rice dry measure used in former times
Including：Kobold or rice dry measure used in former times are soaked in water, and the material after immersion is separated by solid-liquid separation, obtains liquid phase, and the liquid that will be obtained
Concentrate to phase selectivity.
6. the preparation method of food compositions described in claim 1, this method include：By the extract of lutein, kobold with
And the extract of rice dry measure used in former times is added in the poly functional sugar.
7. according to the method described in claim 6, wherein, by the ethanol solution of lutein, the water extract of kobold and rice dry measure used in former times
Water extract be added in a manner of being atomized in the poly functional sugar.
8. the method described according to claim 6 or 7, wherein this method further includes, will be added the ethanol solution for having lutein,
The poly functional sugar of the water extract of kobold and the water extract of rice dry measure used in former times is dried or concentrates, and dry condition makes described
The water content of products obtained therefrom be not more than 5 weight %, the condition of concentration makes the solid content of products obtained therefrom be more than 65 weight %.
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