CN107912706A - 一种富含蛋白质的杂粮老年配方食品 - Google Patents
一种富含蛋白质的杂粮老年配方食品 Download PDFInfo
- Publication number
- CN107912706A CN107912706A CN201711013341.2A CN201711013341A CN107912706A CN 107912706 A CN107912706 A CN 107912706A CN 201711013341 A CN201711013341 A CN 201711013341A CN 107912706 A CN107912706 A CN 107912706A
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- China
- Prior art keywords
- parts
- coarse cereals
- oat
- buckwheat
- quinoa
- Prior art date
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- 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
-
- 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
- A23L33/15—Vitamins
-
- 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
- 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
-
- 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
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种富含蛋白质的杂粮老年配方食品,它由以下重量份数的成分组成:藜麦,25‑35份;燕麦,15‑25份;荞麦,8‑15份;水解蛋清粉,12‑25份;蛋黄粉,10‑18份;杂粮麸皮/壳,1‑3份;复合维生素,0.02‑0.08份;复合矿物质,0.01‑0.05份。本发明以鸡蛋复合杂粮制备的老年营养配方食品,具有消化吸收利用率高、可增强老年人胃肠蠕动、营养均衡等特点,可促进老年人氨基酸代谢平衡、抑制肌肉组织退化、预防便秘发生,从而克服老年人消化系统衰老带来的系列健康问题。
Description
技术领域
本发明属于食品领域,具体涉及一种富含蛋白质的杂粮老年配方食品。
背景技术
老年人的身体健康与膳食营养密切相关。随着年龄的增长,消化系统各器官衰老,咀嚼能力下降,消化酶分泌量减少,消化能力减弱,对营养物质的吸收利用率显著降低,带来了较大的健康风险。例如,对蛋白质消化吸收率的降低,将引起氨基酸代谢失衡,加速肌肉组织的退化,带来一系列的健康风险。此外,随着消化系统的老化,胃肠蠕动能力减弱,加之活动量减小,易引起便秘等消化道问题。因此,需要对食品原料进行预处理,并结合配方设计,以提高消化吸收利用率、增强胃肠蠕动,从而克服老年人消化系统衰老带来的健康问题。目前市场上现有的老年配方食品,针对性不强,营养素配比不够合理,尚不能满足上述需求。
发明内容
为了降低老年人消化能力下降、胃肠动力不足等带来的健康风险,弥补相关老年人营养配方食品的不足,本发明提供了一种营养配比均衡、能够有效提高消化吸收利用率、增强胃肠蠕动能力的杂粮老年配方食品。
具体来说,上述目的是通过以下技术方案实现的:
一种富含蛋白质的杂粮老年配方食品,它由以下重量份数的成分组成:
藜麦,25-35份;燕麦,15-25份;荞麦,8-15份;水解蛋清粉,12-25份;蛋黄粉,10-18份;杂粮麸皮/壳,1-3份;复合维生素,0.02-0.08份;复合矿物质,0.01-0.05份,
其中,杂粮麸皮/壳为藜麦麸皮、燕麦麸皮、荞麦壳中的一种或几种的任意混合。
优选地,所述配方食品由以下重量份数的成分组成:
藜麦,28-32份;燕麦,18-22份;荞麦,8-12份;水解蛋清粉,15-20份;蛋黄粉,12-15份;杂粮麸皮/壳,2-3份;复合维生素,0.05-0.08份;复合矿物质,0.02-0.04份。
最佳地,所述配方食品由以下重量份数的成分组成:
藜麦,28份;燕麦,20份;荞麦,10份;水解蛋清粉,20份;蛋黄粉,12份;杂粮麸皮/壳,2份;复合维生素,0.05份;复合矿物质,0.03份。
优选地,所述水解蛋清粉是按以下方法制备的:向鸡蛋清中加1-5倍重量的水,调节pH至1.8-3.2,然后加入初始鸡蛋清重量0.5-2%的酸性蛋白酶,30-38℃下酶解2-12小时,调节pH至中性,干燥后即得。
一种制备所述杂粮老年配方食品的方法,包括以下步骤:
(1)将藜麦、燕麦、荞麦一起用水浸泡1-5小时,然后在20-38℃条件下放置18-48小时,使其萌芽;
(2)将萌芽后的藜麦、燕麦、荞麦与杂粮麸皮/壳混合,超微粉碎至平均粒径为20-200μm,然后向粉末中加1-3倍重量的水,加压蒸煮10-60分钟;冷却后干燥至粉状;
(3)将步骤(2)得到的粉状杂粮与水解蛋清粉、蛋黄粉、复合维生素、复合矿物质混合。
优选地,步骤(1)中,将藜麦、燕麦、荞麦一起用水浸泡2-3小时,然后在25-32℃条件下放置24-36小时,使其萌芽。
优选地,步骤(2)中,超微粉碎至平均粒径为20-50μm。
所述老年营养配方食品既可以进一步制成饼干等面点制品,又可以进一步制成颗粒剂、液体制剂等直接食用。
本发明中的老年营养配方食品以杂粮和鸡蛋为主要原料,同时添加维生素、矿物质等,营养均衡,可以满足老年人的营养需求。此外,配方中的杂粮麸皮/壳含有大量的膳食纤维,可显著增强老年人胃肠的蠕动、防止便秘的发生。
在本发明中,主要成分杂粮粉和鸡蛋清分别经预处理,可以达到以下效果:
①杂粮粉经萌芽处理,营养物质发生了一定的降解,降低了食用后消化的难度,同时产生了大量活性成分,如γ-氨基丁酸等,提高了营养价值;
②杂粮经蒸煮预糊化,大大提高了消化吸收利用率;
③杂粮粉经超微粉碎处理,颗粒度小,干燥后的复水性好;
④杂粮麸皮/壳经蒸煮和超微粉碎处理,由于颗粒度减小,可显著改善口感;
⑤针对老年人胃酸分泌不足、消化酶分泌/活力不足的问题,将鸡蛋清进行酶解处理,可显著提高消化吸收利用率。
此外,与大米、小麦、玉米等主粮相比,杂粮中含有较高的活性物质,如类黄酮、花青素等,更有益于老年人的身体健康。
综合以上措施,本发明以鸡蛋复合杂粮制备的老年营养配方食品,具有消化吸收利用率高、可增强老年人胃肠蠕动、营养均衡等特点,可促进老年人氨基酸代谢平衡、抑制肌肉组织退化、预防便秘发生,从而克服老年人消化系统衰老带来的系列健康问题。
附图说明
图1是对照样品及实施例1-3配方食品的还原糖含量测定结果;
图2是对照样品及实施例1-3配方食品的游离氨基酸含量测定结果;
图3是对照样品及实施例1-3配方食品水溶液清除DPPH自由基能力的测定结果;
图4是实施例1-3配方食品对小鼠便秘发生率的抑制效果。
具体实施方式
下面通过实施例对本发明进行详细地说明。
实施例1
一种杂粮老年配方食品,由下述原料制备而成:
藜麦,350g;燕麦,150g;荞麦,150g;水解蛋清粉,250g;蛋黄粉,100g;杂粮麸皮/壳,10g;复合维生素,0.2g;复合矿物质,0.5g。
其中,杂粮麸皮/壳为藜麦麸皮与荞麦壳的任意比例混合。
其中,水解蛋清粉是按以下方法制备的:向鸡蛋清中加2倍重量的水,调节pH至3.2,然后加入初始蛋清重量2%的酸性蛋白酶,32℃下酶解12小时,最后调节pH至中性,干燥后即得。
所述杂粮老年配方食品的制备方法如下:
(1)将藜麦、燕麦、荞麦一起用水浸泡5小时,然后在20℃条件下放置48小时,使其萌芽;
(2)将萌芽后的藜麦、燕麦、荞麦与杂粮麸皮/壳混合,超微粉碎至平均粒径为150μm,然后向粉末中加1倍重量的水,加压蒸煮10分钟;冷却后干燥至粉状;
(3)将步骤(2)得到的粉状杂粮与水解蛋清粉、蛋黄粉、复合维生素、复合矿物质混合,经检验合格后,密封包装得即冲即食的粉末配方食品。
所述复合维生素含有维生素A、维生素B1、维生素B2、维生素C、维生素D、维生素E、维生素K、烟酸、叶酸、泛酸,其添加量为常规用量(参考《中国居民膳食营养素参考摄入量》,通过市售途径得到。
所述复合矿物质含有钙、磷、镁、铁、锌、硒、碘,其添加量为常规用量(参考《中国居民膳食营养素参考摄入量》,通过市售途径得到。
实施例2
一种杂粮老年配方食品,由下述原料制备而成:
藜麦,250g;燕麦,250g;荞麦,80g;水解蛋清粉,120g;蛋黄粉,180g;杂粮麸皮/壳,30g;复合维生素,0.8g;复合矿物质,0.1g。
其中,杂粮麸皮/壳为藜麦麸皮与燕麦麸皮物的任意比例混合。
其中,所述水解蛋清粉是按以下方法制备的:向鸡蛋清中加5倍重量的水,调节pH至1.8,然后加入初始蛋清重量0.5%的酸性蛋白酶,38℃下酶解3小时,最后调节pH至中性,干燥后即得。
所述杂粮老年配方食品的制备方法如下:
(1)将藜麦、燕麦、荞麦一起用水浸泡5小时,然后在38℃条件下放置18小时,使其萌芽;
(2)将萌芽后的藜麦、燕麦、荞麦与杂粮麸皮/壳混合,超微粉碎至平均粒径为20μm,然后向粉末中加3倍重量的水,加压蒸煮60分钟;冷却后干燥至粉状;
(3)将步骤(2)得到的粉状杂粮与水解蛋清粉、蛋黄粉、复合维生素、复合矿物质混合。
实施例3
一种杂粮老年配方食品,由下述原料制备而成:
藜麦,280g;燕麦,200g;荞麦,100g;水解蛋清粉,200g;蛋黄粉,120g;杂粮麸皮/壳,20g;复合维生素,0.5g;复合矿物质,0.3g。
其中,杂粮麸皮/壳为藜麦麸皮、燕麦麸皮、荞麦壳的任意混合。
其中,所述水解蛋清粉是按以下方法制备的:向鸡蛋清中加3倍重量的水,调节pH至2.5,然后加入初始蛋清重量1.5%的酸性蛋白酶,35℃下酶解10小时,最后调节pH至中性,干燥后即得。
所述杂粮老年配方食品的制备方法如下:
(1)将藜麦、燕麦、荞麦一起用水浸泡3小时,然后在30℃条件下放置36小时,使其萌芽;
(2)将萌芽后的藜麦、燕麦、荞麦与杂粮麸皮/壳混合,超微粉碎至平均粒径为30μm,然后向粉末中加2倍重量的水,加压蒸煮30分钟;冷却后干燥至粉状;
(3)将步骤(2)得到的粉状杂粮与水解蛋清粉、蛋黄粉、复合维生素、复合矿物质混合。
将上述混合物加适量水调制为面团,切割、成型后经烘烤,即为酥性饼干制品。
实施例4消化利用率和功效试验
取实施例1-3制备的配方食品,以对照样品为参照,通过测定还原糖含量、游离氨基酸含量考察本发明配方食品的消化利用效率。
对照样品:藜麦、燕麦、荞麦与杂粮麸皮/壳混合破碎后直接蒸煮,没有经过萌芽和超微粉碎处理,蛋清液直接进行喷雾干燥,没有经过酶解处理,其它方法与实施例3相同。
通过小鼠动物实验考察本发明配方食品对便秘症状的影响。
1、还原糖含量
通过直接滴定法测定对照样品和实施例1-3配方食品中的还原糖含量。结果如图1所示,与杂粮未经萌发、超微粉碎的对照样品相比,实施例1-3所制备的配方食品中还原糖含量升高了248-312%,这表明,经过萌发和超微粉碎处理,杂粮中的淀粉等多糖有效降解,产生了大量的还原糖,因此可显著降低配方食品食用后的消化难度。
2、游离氨基酸含量
通过茚三酮比色法测定对照样品和实施例1-3配方食品中的游离氨基酸含量。结果如图2所示,与对照样品相比,实施例1-3所制备的配方食品中游离氨基酸含量升高了287-551%,这表明,经过萌发和酶解处理,蛋清和杂粮中的蛋白质已经发生了较大程度的降解,产生了大量的游离氨基酸,因此可显著提高配方食品中蛋白质和氨基酸的消化吸收利用率,促进老年人体内的代谢平衡,预防肌肉退化等衰老现象。
3、抗氧化活性
通过DPPH法(1,1-二苯基-2-三硝基苯肼)测定对照样品和实施例1-3配方食品水溶液的抗氧化活性。结果如图3所示,与对照样品相比,实施例1-3所制备的配方食品水溶液清除自由基的能力提高了291-393%,这是由于萌发、酶解过程中产生了大量的抗氧化物质,因此清除自由基的能力显著提高,从而可以降低体内的氧化应激,延缓衰老进程,降低老年人的疾病风险。
4、便秘小鼠动物实验
复方地芬诺酯具有加强肠张力、抑制肠蠕动的作用,从而可使肠内容物通过延迟、肠内水分吸收增加,造成动物排便减少,产生便秘症状。将小鼠随机分为4组,其中1组食用对照品,其他3组分别使用实施例1-3所制备的配方食品,饲喂2周后4组小鼠均给药复方地芬诺酯使小鼠产生便秘症状,观察各组小鼠的便秘发生率。结果显示,对照组小鼠便秘发生率较高,而使用配方食品的3个组便秘发生率较低(图4),表明本发明制备的配方食品具有预防和降低便秘的效果。
Claims (6)
1.一种富含蛋白质的杂粮老年配方食品,其特征在于由以下重量份数的成分组成:
藜麦,25-35份;燕麦,15-25份;荞麦,8-15份;水解蛋清粉,12-25份;蛋黄粉,10-18份;杂粮麸皮/壳,1-3份;复合维生素,0.02-0.08份;复合矿物质,0.01-0.05份,
其中,杂粮麸皮/壳为藜麦麸皮、燕麦麸皮、荞麦壳中的一种或几种的任意混合。
2.如权利要求1所述的杂粮老年配方食品,其特征在于由以下重量份数的成分组成:
藜麦,28-32份;燕麦,18-22份;荞麦,8-12份;水解蛋清粉,15-20份;蛋黄粉,12-15份;杂粮麸皮/壳,2-3份;复合维生素,0.05-0.08份;复合矿物质,0.02-0.04份。
3.如权利要求1所述的杂粮老年配方食品,其特征在于:所述水解蛋清粉是按以下方法制备的:向鸡蛋清中加1-5倍重量的水,调节pH至1.8-3.2,然后加入初始鸡蛋清重量0.5-2%的酸性蛋白酶,30-38℃下酶解2-12小时,调节pH至中性,干燥后即得。
4.一种制备权利要求1-3任何一项所述杂粮老年配方食品的方法,其特征在于包括以下步骤:
(1)将藜麦、燕麦、荞麦一起用水浸泡1-5小时,然后在20-38℃条件下放置18-48小时,使其萌芽;
(2)将萌芽后的藜麦、燕麦、荞麦与杂粮麸皮/壳混合,超微粉碎至平均粒径为20-200μm,然后向粉末中加1-3倍重量的水,加压蒸煮10-60分钟;冷却后干燥至粉状;
(3)将步骤(2)得到的粉状杂粮与水解蛋清粉、蛋黄粉、复合维生素、复合矿物质混合。
5.如权利要求4所述的制备杂粮老年配方食品的方法,其特征在于:步骤(1)中,将藜麦、燕麦、荞麦一起用水浸泡2-3小时,然后在25-32℃条件下放置24-36小时,使其萌芽。
6.如权利要求4所述的制备杂粮老年配方食品的方法,其特征在于:步骤(2)中,超微粉碎至平均粒径为20-50μm。
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Cited By (2)
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CN109275868A (zh) * | 2018-09-11 | 2019-01-29 | 大连工业大学 | 一种鸡蛋膨化食品的制备方法 |
CN113068794A (zh) * | 2021-04-07 | 2021-07-06 | 北京大学 | 一种老年护理健康食用粉及其制造方法 |
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