CN107232497A - 一种具有降血脂功能的膨化食品及其制备方法 - Google Patents
一种具有降血脂功能的膨化食品及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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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Abstract
本发明公开了一种具有降血脂功能的膨化食品及其制备方法。它由以下重量份数的原料制成:玉米35‑40份,薏米30‑40份,燕麦8‑12份,黄豆8‑12份,小米8‑10份。本发明制作出的膨化食品方便即食,营养全面,易于吸收,能够降低血脂,保护心脑血管,促进新陈代谢,排毒养颜,促进肠道功能,抗氧化,增强免疫力。
Description
技术领域
本发明属于功能保健食品领域,具体涉及一种具有降血脂功能的膨化食品及其制备方法。
背景技术
高血脂症已经成为严重影响我国居民健康水平的社会问题,主要表现为血清总胆固醇、低密度脂蛋白胆固醇和甘油三醋超标。随着社会发展和生活方式剧变,我国高血脂人群近些年激增,在发达地区和城市患病率极高,且呈年轻化态势。研究证据表明高血脂症是动脉粥样硬化、心肌梗塞等心脑血管的重要诱因。选择健康的生活方式是预防高血脂症的最主要手段,而食用功能保健食品,也是这一健康生活方式的重要组成部分。
传统中医认为粗杂粮都有改善营养,调节健康的功能,常常作为食疗佳品。从单一品种及其功效上看,不同的杂粮种类由于其营养成分和功能性成分的种类和含量不同,其食疗功效也不同。例如:燕麦富含维生素B1、B2、膳食纤维、钙、磷、铁、铜、锌、锰等,味甘、性平,具有补益脾胃、润肠止汗、止血,延缓衰老,其所含的亚油酸对糖尿病、便秘有很好的改善,并抑止胆固醇、调理病后体弱、预防心血管疾病、维持身体血糖稳定。薏米仁含有蛋白质、糖类、钙、钾、铁、维生素B1、赖氨酸等,味甘淡、性微寒,具有健脾胃、抗癌作用,延年益寿,美白养颜等功效。从发挥杂粮的食疗效果看,合理的杂粮配伍,在满足人们对食品色香味体基本享受的基础上,还可以使功效相得益彰、事半功倍的效果。长沙善瑞养生坊调查显示成年人每天摄入250~400克谷物,明显有利于预防相关慢性病的发生。比如:心血管疾病是中老年人最常见的疾病,胆固醇是一种血液中的脂肪类物质,五谷杂粮中含有丰富的膳食纤维,膳食纤维可减少肠道对胆固醇的吸收,进而促进胆汁的排泄,降低血胆固醇的水平,抵制体内脂肪的堆积,能有效预防冠心病和高血脂症的发生。再如:核桃、芝麻、燕麦、糙米、淮山配伍就有增强骨质,健脑益智防衰老,提高记忆力的功效。
因此,合理利用具有营养、保健、绿色等特征的粗杂粮,结合我国古老医学理论和饮食文化习惯,合理配伍粗杂粮,或者将粗杂粮与米、面等主粮混合,加工成预制食品,一方面可以将强米面的营养,更重要的还赋予了食品营养之外的保健养生之功效。对此方面的研究,将有利于开发新的粗杂粮食品,为粗杂粮的精深加工和产业化发展提供理论基础和实践指导。
发明内容
本发明的目的在于提供一种具有降血脂功能的膨化食品及其制备方法。
一种具有降血脂功能的膨化食品,由以下重量份数的原料制成:玉米35-40份,薏米30-40份,燕麦8-12份,黄豆8-12份,小米8-10份。
上述的具有降血脂功能的膨化食品的制备方法,按照如下步骤进行:
(1)将玉米、薏米、燕麦、黄豆、小米进行风力除杂,进口风速为15-25m/s,网面风速为6-10m/s,重复2-5次,洗净,粉碎机粉碎,过40-80目筛,得杂粮粉,加水,控制物料水分在13-15%;
(2)将上述物料搅拌均匀后经过双螺杆挤压加工即制成杂粮膨化食品;双螺杆挤压工艺参数为:物料水分13-15%,螺杆转速120-140r/min,机筒三段温度分别为80℃-150℃-170℃,喂料转速15-25r/min;
(3)真空包装,35-36kGy辐射灭菌3-6分钟,得成品。
所述成品的膨化度为1.94,水溶性21%,吸水性548.35%,硬度29.5N,胶黏性1.55N,弹性1.115mm,咀嚼性1.695mJ。
与现有技术相比,本发明具有如下有益效果:本发明制作出的膨化食品方便即食,营养全面,易于吸收,能够降低血脂,保护心脑血管,促进新陈代谢,排毒养颜,促进肠道功能,抗氧化,增强免疫力。
具体实施方式
下面对本发明的具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
实施例1
一种具有降血脂功能的膨化食品,由以下重量份数的原料制成:玉米38份,薏米35份,燕麦9份,黄豆10份,小米9份。
上述的具有降血脂功能的膨化食品的制备方法,按照如下步骤进行:
(1)将玉米、薏米、燕麦、黄豆、小米进行风力除杂,进口风速为20m/s,网面风速为8m/s,重复3次,洗净,粉碎机粉碎,过60目筛,得杂粮粉,加水,控制物料水分在14%;
(2)将上述物料搅拌均匀后经过双螺杆挤压加工即制成杂粮膨化食品;双螺杆挤压工艺参数为:物料水分14%,螺杆转速130r/min,机筒三段温度分别为80℃-150℃-170℃,喂料转速20r/min;
(3)真空包装,35-36kGy辐射灭菌5分钟,得成品。
实施例2
一种具有降血脂功能的膨化食品,由以下重量份数的原料制成:玉米35份,薏米30份,燕麦8份,黄豆8份,小米8份。
上述的具有降血脂功能的膨化食品的制备方法,按照如下步骤进行:
(1)将玉米、薏米、燕麦、黄豆、小米进行风力除杂,进口风速为15m/s,网面风速为6m/s,重复2次,洗净,粉碎机粉碎,过40目筛,得杂粮粉,加水,控制物料水分在13%;
(2)将上述物料搅拌均匀后经过双螺杆挤压加工即制成杂粮膨化食品;双螺杆挤压工艺参数为:物料水分13%,螺杆转速120r/min,机筒三段温度分别为80℃-150℃-170℃,喂料转速15r/min;
(3)真空包装,35-36kGy辐射灭菌3分钟,得成品。
实施例3
一种具有降血脂功能的膨化食品,由以下重量份数的原料制成:玉米40份,薏米40份,燕麦12份,黄豆12份,小米10份。
上述的具有降血脂功能的膨化食品的制备方法,按照如下步骤进行:
(1)将玉米、薏米、燕麦、黄豆、小米进行风力除杂,进口风速为25m/s,网面风速为10m/s,重复5次,洗净,粉碎机粉碎,过80目筛,得杂粮粉,加水,控制物料水分在15%;
(2)将上述物料搅拌均匀后经过双螺杆挤压加工即制成杂粮膨化食品;双螺杆挤压工艺参数为:物料水分15%,螺杆转速140r/min,机筒三段温度分别为80℃-150℃-170℃,喂料转速25r/min;
(3)真空包装,35-36kGy辐射灭菌6分钟,得成品。
实施例4
一种具有降血脂功能的膨化食品,由以下重量份数的原料制成:玉米38份,薏米35份,燕麦9份,黄豆10份,小米9份,姬蕨8份。
上述的具有降血脂功能的膨化食品的制备方法,按照如下步骤进行:
(1)将玉米、薏米、燕麦、黄豆、小米进行风力除杂,进口风速为20m/s,网面风速为8m/s,重复3次,洗净,将姬蕨晒干,所有物料粉碎机粉碎,过60目筛,得粉末状混合物,加水,控制物料水分在14%;
(2)将上述物料搅拌均匀后经过双螺杆挤压加工即制成杂粮膨化食品;双螺杆挤压工艺参数为:物料水分14%,螺杆转速130r/min,机筒三段温度分别为80℃-150℃-170℃,喂料转速20r/min;
(3)真空包装,35-36kGy辐射灭菌5分钟,得成品。
实施例5
一种具有降血脂功能的膨化食品,由以下重量份数的原料制成:玉米38份,薏米35份,燕麦9份,黄豆10份,小米9份,东亚雀尾藓8份。
上述的具有降血脂功能的膨化食品的制备方法,按照如下步骤进行:
(1)将玉米、薏米、燕麦、黄豆、小米进行风力除杂,进口风速为20m/s,网面风速为8m/s,重复3次,洗净,将东亚雀尾藓晒干,所有物料粉碎机粉碎,过60目筛,得粉末状混合物,加水,控制物料水分在14%;
(2)将上述物料搅拌均匀后经过双螺杆挤压加工即制成杂粮膨化食品;双螺杆挤压工艺参数为:物料水分14%,螺杆转速130r/min,机筒三段温度分别为80℃-150℃-170℃,喂料转速20r/min;
(3)真空包装,35-36kGy辐射灭菌5分钟,得成品。
实验例:
实验动物方法:SD大鼠随机分为7组(excel随机分组),每组10只,所有动物按每天16g/只采食量饲喂,对照组正常饲喂大鼠饲料,实验组同等量减少3g正常饲料,加饲杂粮膨化食品。采用正常的实验小鼠而不是模型动物,正常喂食饲料,试验周期同步,均为30天。
高血糖,高血脂合并认知障碍模型的建立方法:
每日给予高脂高糖乳剂(猪油20g置于500mL烧杯中,在电炉上加热融化,加入10g胆固醇,融化,再加入2g胆酸钠和30g蔗糖,充分搅匀。然后放入20ml吐温80,20ml丙二醇及30ml蒸馏水,不断搅拌。待溶解后,冷却至室温,再加蒸馏水至100ml,并充分混匀,即成10%胆固醇、20%猪油、2%胆酸钠和30%蔗糖的高脂高糖乳剂,冰箱保存,使用时先于37℃水浴中融化)灌胃10ml/kg,连续4周。
血脂检测方法:毛细采血管内眦采血法,使用血清血脂检测方法检测。
将动物麻醉后,用毛细采血管刺破内眦血管丛,EP管接取血液,放置1小时,凝血完全后,离心取血清,样品送河北医科大学四医院检验科检测血清血脂指标。
检测时间点:各组样品分别于加饲前1天,加饲后第30天。
在试验期间内,各组间对比,体重增重和采食量均没有显著性差异(P>0.05),说明高糖高脂乳剂及本发明的膨化食品对于大鼠的正常代谢和生长没有显著影响具体结果见表1。
表1本发明膨化食品对大鼠体重增加、采食量的影响
灌胃高糖高脂乳剂后,与正常对照组相比,模型对照组的胆固醇含量与低密度脂蛋白含量有明显升高(P<0.01),说明灌胃高糖高脂乳剂可造成大鼠的高血脂模型,引发体内血脂代谢紊乱。
在TC水平上,与模型对照组相比,实施例1-3能显著抑制血清中TC含量的升高(P<0.05),使TC含量得到一定的下降,具有临床意义。在LDL-C水平上,与模型对照组相比,实施例1-3组的LDL-C含量显著下降(P<0.05),在TG水平上,与模型对照组相比,实施例1-3组的TGI含量得到一定下降,具有显著性差异(P<0.05);各组间高密度脂蛋白胆固醇(HDL-C)含量无显著差异(P>0.05)。具体结果见表2。与实施例1-3相比,实施例4-5抑制血清中TC含量的升高的能力更强,TG与LdI-C有更大的下降幅度,证明姬蕨,东亚雀尾藓具有降血脂的作用。
表2本发明膨化食品对大鼠血脂的影响
注:与模型组比较*P<0.05,ΔP>0.05
以上公开的仅为本发明的具体实施例,但是,本发明并非局限于此,任何本领域的技术人员能思之的变化都应落入本发明的保护范围。
Claims (3)
1.一种具有降血脂功能的膨化食品,其特征在于,由以下重量份数的原料制成:玉米35-40份,薏米30-40份,燕麦8-12份,黄豆8-12份,小米8-10份。
2.权利要求1所述的具有降血脂功能的膨化食品的制备方法,其特征在于,按照如下步骤进行:
(1)将玉米、薏米、燕麦、黄豆、小米进行风力除杂,进口风速为15-25m/s,网面风速为6-10m/s,重复2-5次,洗净,粉碎机粉碎,过40-80目筛,得杂粮粉,加水,控制物料水分在13-15%;
(2)将上述物料搅拌均匀后经过双螺杆挤压加工即制成杂粮膨化食品;双螺杆挤压工艺参数为:物料水分13-15%,螺杆转速120-140r/min,机筒三段温度分别为80℃-150℃-170℃,喂料转速15-25r/min;
(3)真空包装,35-36kGy辐射灭菌3-6分钟,得成品。
3.根据权利要求2所述的具有降血脂功能的膨化食品的制备方法,其特征在于,所述成品的膨化度为1.94,水溶性21%,吸水性548.35%,硬度29.5N,胶黏性1.55N,弹性1.115mm,咀嚼性1.695mJ。
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