CN107348523A - 组合式膳食纤维片剂的配方及其制备方法 - Google Patents
组合式膳食纤维片剂的配方及其制备方法 Download PDFInfo
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- 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
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- 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
本发明涉及一种组合式膳食纤维片剂的制备方法。将青稞粉、新鲜山楂、新鲜橘子烘干，用山楂与橘子皮粉碎，最后分别将菊粉、青稞粉、山楂粉、橘子皮粉、木糖醇、微晶纤维素过80目筛；再按比例调配、造粒、干燥、压片、杀菌、包装。配方为：菊粉18.6份、青稞粉46份、山楂粉6.9份、橘子皮粉4.5份、微晶纤维素16.9份、木糖醇15.1份、硬脂酸镁0.8份。其制备要点是片剂中菊粉与青稞粉、山楂粉与橘子皮粉的比例通过实验优化得到，同时加入木糖醇，既保留了原有的促干酪乳杆菌生长的成分，也使片剂酸甜可口。加入的辅料有助于片剂的成型和入口的适口感，是一种适合所有人食用的营养健康的膳食纤维片剂。本发明的产品具有酸甜可口和营养健康等优点。
Description
技术领域
本发明涉及食品生产领域的一种组合式膳食纤维片剂的配方及其制备方法。
背景技术
菊粉又名菊糖，富含优异的益生元和膳食纤维，作为天然的功能性果糖聚合物存在于菊科植物块根当中。菊粉是低聚糖和高聚糖的混合体，其中属于益生元的是低聚糖部分，属于水溶性膳食纤维的是高聚糖部分。
青稞，在其它地区也称为米大麦、米麦等。青稞作为禾本科植物同时也是大麦的变种。青稞作为谷类农作物中的优良产品，在我国的结构组成呈现“三高两低”的特点( 高蛋白质、高纤维含量、高维生素含量、低脂、低糖)。根据西藏自治区农牧科学院的资料显示，全球的麦类作物中β-葡聚糖含量最高的农作物是青稞，青稞的β-葡聚糖在检测中显示平均含量是6.57%。β－葡聚糖不仅具有抗癌作用而且还具有降低血糖、降低血脂等显著功效。青稞的含有的总膳食纤维含量为16%，其中含有不可溶性膳食纤维为9.68%，可溶性膳食纤维含量为6.37%，前者的含量是小麦的8倍，后者的含量是小麦的15倍。膳食纤维不仅可以清肠通便，而且还能有效清除人体内的毒素。
山楂兼具药品和食品两种功能特点，主要分布于我国辽宁、山东等各个地方。富含丰富的维生素和矿物质的山楂果，还含有大量纤维素、果胶、半纤维素等膳食纤维类非营养成分，在鲜果中含量达0.79%，其中可溶性纤维占75%。除此以外，山楂还可以健胃消食，具有降低血脂等功效。
橘子皮中含有丰富的黄酮类物质、桔皮素、果胶等多种生物活性成分，具有一定的抗氧化功能。根据樊亚鸣，何芝洲等人在陈皮及其果肉的应用研究新进展中发现，与其他的膳食纤维资源相比而言，橘子皮的膳食纤维中可溶性膳食纤维高达33%，而小麦皮中仅含有7%。除此以外，橘子皮还能够理气化痰，止咳平喘，对动脉硬化或患有维生素C缺乏症的患者有显著益处。因此将橘子皮作为膳食纤维原料之一应用于片剂中。
膳食纤维常常不能被人体内的消化酶类所消化，膳食纤维是一种由可食用性植物细胞壁残余物(如木质素、半纤维素、纤维素等)及与之结合的物质组合而成的化合物。膳食纤维具备优良的生理功效。在胃肠道和小肠中膳食纤维不易被消化吸收，而是通过上消化道到达大肠，然后被大肠中的微生物菌群所代谢发酵。膳食纤维这种独特的生理特点可以有效快速地改善肠道功能，如利于排便、有效缓解便秘以及提高胃肠道的舒适度等。膳食纤维还可以维持肠道内的菌群平衡，使胃肠道中的pH下降，有利于促进矿物质的吸收等有益功效，充分体现出膳食纤维作为益生元的功能性作用。膳食纤维因为不会被人体内的上消化道所吸收，所以产生的能量较低，因此通常也被作为低脂、低糖、低能量的替代产品。
发明内容
本发明的目的是提供一种适口感的营养健康的膳食纤维片片剂。
本发明是通过以下技术方案实现的：
一种组合式膳食纤维片剂配方，其特征在于：所述组合式膳食纤维片剂配方由菊粉18.6份、青稞粉46份、山楂粉6.9份、橘子皮粉4.5份、微晶纤维素16.9份、木糖醇15.1份、硬脂酸镁0.8份组成。
一种组合式膳食纤维片剂的制备方法，其特征在于：所述组合式膳食纤维片剂所用的造粒方法为湿法制粒工艺，其制备工艺步骤如下：
1）将青稞粉于120℃下烘焙十分钟；将新鲜山楂去核，新鲜橘子留皮，切成长条状，去核新鲜山楂和新鲜橘子皮分别于70℃下在鼓风干燥箱内烘干10小时、8小时；
2）用粉碎机分别将烘干后的山楂与橘子皮粉碎，最后分别将菊粉、青稞粉、山楂粉、橘子皮粉、木糖醇、微晶纤维素过80目筛。置于密封袋中备用；
3）菊粉18.6份、青稞粉46份、山楂粉6.9份、橘子皮粉4.5份、木糖醇15.1份、微晶纤维素16.9份充分混合均匀；
4）使用盛放去离子水的喷瓶不断地向干物料中喷洒去离子水，一边喷洒，一边用玻璃棒混合均匀，去离子水的添加量以湿物料达到“轻握成团，一触即散”的软才；
5）将制得的软材倒入20目筛，缓慢过筛，并将湿物料平铺于平皿中；
6）将盛放湿物料的平皿置于50℃的鼓风干燥箱中，干燥40min，每隔10min翻动一次湿物料，确保其干燥均匀；
7）将干燥后的干物料倒入20目筛，加入0.8份硬脂酸镁，与干燥颗粒混合均匀；
8）精确称取半成品粉末0.5g，将粉末倒入模具中，手动操作单冲压片机，即可压片成型；
对上述技术方案作进一步的说明：步骤2中原材料的粒径为80目；步骤3中，菊粉：青稞粉=3.5:6.7；山楂粉：橘子皮粉=4.1:6.6；步骤5中，软才颗粒直径不大于20目；步骤7中，混合干物料颗粒直径不大于20目。
本发明产品的优点在于，片剂中菊粉与青稞粉、山楂粉与橘子皮粉的比例通过实验优化得到，同时加入木糖醇，既保留了原有的促干酪乳杆菌生长的成分，也使片剂酸甜可口。加入的辅料有助于片剂的成型和入口的适口感，是一种营养健康的膳食纤维片剂。
具体实施方式
本发明的膳食纤维片剂是一种低脂、低糖、低能量的组合式膳食纤维营养健康产品，成分配比采用正交的方法优化配方，获得促干酪乳杆菌效果最佳的组合方式。
1）将青稞粉于120℃下烘焙十分钟；将从新鲜山楂去核、新鲜橘子留皮，切成长条状分别于70℃下在鼓风干燥箱内烘干10小时、8小时；
2）用粉碎机分别将烘干后的山楂与橘子皮粉碎，最后分别将菊粉、青稞粉、山楂粉、橘子皮粉、木糖醇、微晶纤维素过80目筛。置于密封袋中备用；
3）菊粉18.6份、青稞粉46份、山楂粉6.9份、橘子皮粉4.5份、木糖醇15.1份、微晶纤维素16.9份充分混合均匀；
4）使用盛放去离子水的喷瓶不断地向干物料中喷洒去离子水，一边喷洒，一边用玻璃棒混合均匀。去离子水的添加量以湿物料达到“轻握成团，一触即散”效果最佳，制得软才；
5）将制得的软材倒入20目筛，缓慢过筛，并将湿物料平铺于平皿中；
6）将盛放湿物料的平皿置于50℃的鼓风干燥箱中，干燥40min。每隔10min翻动一次湿物料，确保其干燥均匀，防止因水分蒸发过快造成颗粒结块以及湿物料为干燥等情况出现；
7）将干燥后的干物料倒入20目筛，加入0.8份硬脂酸镁，与干燥颗粒混合均匀；
8）精确称取半成品粉末0.5g，将粉末倒入模具中，手动操作单冲压片机，即可压片成型。
组合式膳食纤维片剂满足了市场酸甜感的喜好，加入辅料以调节口味。为成功压片，加入辅料调节硬度和粘度。最终确定原料的配方。
产品具有促进干酪乳杆菌增长的效果，且经过优化实验，产品的促干酪乳杆菌生长明显，对人体有较好的调节肠道菌群的作用。
Claims (3)
1.一种组合式膳食纤维片剂配方，其特征在于：所述组合式膳食纤维片剂配方由菊粉18.6份、青稞粉46份、山楂粉6.9份、橘子皮粉4.5份、微晶纤维素16.9份、木糖醇15.1份由硬脂酸镁0.8份组成。
2.一种组合式膳食纤维片剂的制备方法，其特征在于：所述组合式膳食纤维片剂所用的造粒方法为湿法制粒工艺，其制备工艺步骤如下：
1）将青稞粉于120℃下烘焙十分钟；将新鲜山楂去核，新鲜橘子留皮，切成长条状，去核新鲜山楂和新鲜橘子皮分别于70℃下在鼓风干燥箱内烘干10小时、8小时；
2）用粉碎机分别将烘干后的山楂与橘子皮粉碎，最后分别将菊粉、青稞粉、山楂粉、橘子皮粉、木糖醇、微晶纤维素过80目筛，置于密封袋中备用；
3）菊粉18.6份、青稞粉46份、山楂粉6.9份、橘子皮粉4.5份、木糖醇15.1份、微晶纤维素16.9份充分混合均匀；
4）使用盛放去离子水的喷瓶不断地向干物料中喷洒去离子水，一边喷洒，一边用玻璃棒混合均匀，去离子水的添加量以湿物料达到“轻握成团，一触即散”的软才；
5）将制得的软材倒入20目筛，缓慢过筛，并将湿物料平铺于平皿中；
6）将盛放湿物料的平皿置于50℃的鼓风干燥箱中，干燥40min，每隔10min翻动一次湿物料，确保其干燥均匀；
7）将干燥后的干物料倒入20目筛，加入0.8份硬脂酸镁，与干燥颗粒混合均匀；
8）精确称取半成品粉末0.5g，将粉末倒入模具中，手动操作单冲压片机，即可压片成型。
3.根据权利要求2所述的组合式膳食纤维片剂的制备方法，其特征在于：步骤2中原材料的粒径为80目； 步骤3中，菊粉：青稞粉=3.5:6.7；山楂粉：橘子皮粉=4.1:6.6； 步骤5中，软才颗粒直径不大于20目；步骤7中， 混合干物料颗粒直径不大于20目。
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| CN106262951A (zh) * | 2016-08-31 | 2017-01-04 | 江苏阜丰生物科技有限公司 | 一种膳食纤维咀嚼片及其制备方法 |
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| CN1907128A (zh) * | 2006-07-31 | 2007-02-07 | 李光华 | 复合膳食纤维素制品 |
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| CN104432092A (zh) * | 2014-11-30 | 2015-03-25 | 邵素英 | 一种益生菌片剂及其制备方法 |
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