CN108378263A - A kind of nutritious food packet - Google Patents

A kind of nutritious food packet Download PDF

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Publication number
CN108378263A
CN108378263A CN201810156988.9A CN201810156988A CN108378263A CN 108378263 A CN108378263 A CN 108378263A CN 201810156988 A CN201810156988 A CN 201810156988A CN 108378263 A CN108378263 A CN 108378263A
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China
Prior art keywords
parts
weight
packet
nutritious food
powder
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CN201810156988.9A
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Chinese (zh)
Inventor
逯明福
张秀平
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Beijing Lu Behavioral Medicine Science And Technology Research Institute Co Ltd
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Beijing Lu Behavioral Medicine Science And Technology Research Institute Co Ltd
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Priority to CN201810156988.9A priority Critical patent/CN108378263A/en
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention provides a kind of nutritious food packet, which includes following components：The food fibre powder of 25 parts by weight, the rice flour of 0.1 1 parts by weight, the lotus root starch of 0.5 1 parts by weight, the dehydrated fruits and vegetables of the albumen powder of 0.1 2 parts by weight and 13 parts by weight.Nutritious food packet smooth in taste after reconstituting, no granular sensation, dispersion is fast, convenient for modulation, and has certain effect in terms of preventing or controlling hyperuricemia.

Description

A kind of nutritious food packet
Technical field
The invention belongs to field of nutrition, are related to a kind of nutritious food packet, relate more specifically to a kind of to preventing hyperuricemia Powerful nutritious food packet.
Background technology
Nutritious food includes human body daily required important nutritional ingredient-protein, dietary fiber, multivitamin and mineral Matter, full of nutrition, convenient, nutritional meal replacement is that collection is convenient, is liked by numerous personages.According to different needs, nutritious food Coating is subdivided into a plurality of types of nutritious food packets, such as the generation meal formula nutritious food packet of health weight reducing, is used for daily health caring mesh Health nutrient meal packet etc..It is exactly to replace part or all of dinner food, generation meal with nutritional meal replacing food for generation eats Food also has high microsteping, low in calories, easily full other than it can more easily provide various necessary required nutriments for human body The features such as abdomen；Since the heat ratio contained by it is commonly eaten less, so replacing the daily common meal of 1-2 meal, energy with meal replacing food People are helped to progressively reach the purpose of control body weight.
CN104026446B discloses a kind of nutritional meal replacement powder for being suitable for hyperglycemia population and taking comprising following quality The raw material of percentage：Food fibre powder 45%-75%, fruit vegetable powder 15%-30%, mulberry-leaf extract 1.0%-5.0%, malt paste Smart 5%-10%, stevioside 0.5%-1.5%, hydrolyzing lactoalbumin 3%-6%, multi-vitamins 0.1%-1.5%, grandidierite Substance 0.1%-1.0%.
CN102972468A discloses a kind of ox-horn meal package and preparation method thereof, by following component group by weight At：100 parts of bread flour, 18 parts of granulated sugar, 1.5 parts of yeast, 0.9 part of modifying agent, 46 parts of milk, 0.6 part of milk face powder, egg 26 Part, 1.6 parts of salt, 20 parts of butter, the ox-horn meal package appearance is golden yellow, the soft exquisiteness of mouthfeel, can more meet people to food health and The demand of nutrition.
CN101822383B discloses a kind of functionality nutritional meal replacing food suitable for tumor patient, forms content (quality) is：15-25 parts of adlay, 5.5-8.5 parts of Poria cocos, 5.5-8.5 parts of RHIIZOMA DIOSCOREAE from Henan of China, 5.5-8.5 parts of the fruit of Chinese wolfberry fry Semen Lablab Album 5.5-8.5 parts, 2-4 parts of Semen sesami nigrum contains 2-4 parts of the Shitake Mushroom P.E of 20% lentinan, the Pu that herb withdrawal ratio is 10: 1 2-4 parts of public English extract, 2-4 parts of light peach kernel, 1.5-2.5 parts of blunt top spirulina, net fructus amomi 1.5-2.5 parts, rough rice fruit 20-52 Part.
CN102077949B discloses a kind of diet meal replacement nutrition bar, which contains following weight percent The ingredient of ratio：Isomaltoketose 5%-10%, insoluble diedairy fiber 5%-10%, water-soluble dietary fiber 10%-25%, egg White powder 10%-30%, grease 3%-5%, sugar alcohol 5%-20%, fruit 5%-10%, Lotus Leafextract 1%-2%, the weight-reducing Generation meal nutrition bar is in good taste, has the effect of enhancing satiety, diet weight-reducing, while will not cause the raising of glycemic index, fit The multiple nutritional components supply human body needs that dinner is edible, contains are closed during people to lose weight replaces, and nutrition is balanced.
CN106550999A discloses a kind of nutrient breakfast packet based on soy bean milk making machine, is grouped by the group of following quality proportioning At：A soybean 40%-60% instant oats 7%-13% corns quarrel 7%-13% life bar denier wood 7%-13% dehydration jujubes do a 16%- Wherein, soybean uses following process to 19% dry tremella 1%-4%：(1) it is heat-treated：Take soybean in 90-110 DEG C of baking or heat Air-dry dry 5-15min；(2) it impregnates：The NaHCO for being 1-2% with mass percent concentration3Solution soaking soybean 30-90s；(3) it does It is dry：By soybean in 75-95 DEG C of baking or heated-air drying 20-40min.
CN101797054B discloses a kind of nutrient fast-food packet, in the fast food packet by weight percentage, built-in following food Product powder：Oatmeal 40.00%, vegetable fat powder 10.00%, granulated sugar powder 5.00%, coarse rice powder 2.00%, wheat germ powder 3.00%, concentrated milk protamine powder 15.00%, walnut powder 1.00%, red date powder 2.00%, black rice flour 1.00%, spirulina powder 1.00%, soyabean protein powder 15.00%, black sesame powder 0.66%, compound fruit and vegetable powder 3.00%, Sucralose 0.04%, mineral Matter 1.275%, multi-vitamins 0.025%.
CN104544072A discloses a kind of old altar sauerkraut enriched nutritive meal packet and preparation method thereof, and raw material components are (with weight Amount calculates) include：(1) old altar sauerkraut filling：2.3-2.8 parts of sauerkraut, 35-40 parts of salad oil, 35-40 parts of sesame oil, 2.3-3 parts of ginger, 0.4-0.8 parts of dried pepper powder, 0.4-0.8 parts of garlic granule is 1.4-2 parts sugared, 0.5-0.9 parts of monosodium glutamate, 0.3-0.6 parts of vinegar, green capsicum 0.1-0.25 parts, 0.7-1 parts, white pepper 0.02-0.05 of soy sauce, taste 0.02-0.05 parts of day, Green bean paste 21-25；(2) face embryo：Face 50 parts of powder, 0.5-1 parts of yeast, 7.5-10 parts of powdered sugar, 0.25 part of modifying agent, 0.5-1 parts of salt, 6.2-7.5 parts of egg, milk powder 2.5-5 parts, 24-28 parts of water, 2-4 parts of malt syrup is 6-8 parts oily.
CN100500025A discloses a kind of using natto as low energy nutrition food freeze-dried natto meal made of primary raw material Packet, using natto as main component, is equipped with the multifilaments cereal such as germinated rice, brown rice, oat, buckwheat, adds seaweed, small fish, small The marine products such as shrimp, the vegetables such as addition celery, carrot, the fruit such as addition tomato, apple, the seasonings such as addition soy sauce, salt add Add the spices such as capsicum, Chinese prickly ash, anise seed, then adds the antioxidants such as VC.
CN103734631B discloses a kind of special freeze-drying vegetables and fruits of fast food list meal packaging, and the nutrition vegetables and fruits are by following parts by weight Vegetables and fruits raw material obtain, 20 parts -40 parts of apple, 20 parts -40 parts of banana, 20 parts -40 parts of pears, 5 parts -10 parts of plum, 10 part -20 of strawberry Part, 30 parts -50 parts of celery, 20 parts -30 parts of garlic, 30 parts -50 parts of green vegetables, 10 parts -20 parts of carrot, 10 parts -20 parts of beans, rice 5 Part -10 parts, 5 parts -10 parts of corn.The nutrition vegetables and fruits are processed fresh food materials using Freeze Drying Technique, ideally The original taste and nutritive value of food are saved, freshness date is extremely long, and eating method is simple, safe, can fully meet difference The demand of type.
CN104116074B discloses a kind of nutrient breakfast, which includes the component of following parts by weight：Black soya bean 4-8 Part, 2-4 parts of jujube, 2-4 parts of peanut, 4-8 parts of soya bean, 1-2 parts of walnut, 1-2 parts of egg, 1-1.8 parts of kelp, 0.5-1 parts of abalone, 0.4-0.8 parts of cornstarch, 0.5-0.9 parts of fish glue powder, 1-2 parts of Chinese phoenix's eye fruit, benevolence harvest 1-2 parts, 0.2-0.7 parts of purple perilla, ginger 0.3-0.6 parts, 0.5-2 parts of lemon, 0.2-0.3 parts of lactic acid bacteria, 0.1-0.2 parts of beta-cyclodextrin.
CN103859251B discloses a kind of clinical nutrition meal bar, is made of the raw material baking including following compositions：It is super 80-120 parts of micro- defatted soybean meal powder, 20-40 parts of egg, 0.5-1.5 parts of salt, 15-35 parts of lecithin, 10-30 parts of D-sorbite, 5-25 parts of polydextrose, 5-15 parts of xylitol, 0.2-2 parts of super fine tea powder；The fineness of the ultra micro defatted soybean meal powder be 5 μm≤ D90<15μm。
WO2013/057229A1 discloses a kind of for overweight and/or obesity breast to be treated and/or prevented in individual Albumin micella, whey protein micelles for increase in individual the non-therapeutic use of satiety and/or postprandial energy expenditure with And it is intended to be applied to overweight or obese individuals or is applied to the individual food compositions in the risk for becoming overweight or fat.
" influence of the mixing corn powder generation meal to obese patient's Blood Lipid ", Liu Fang etc., Hainan medicine, 04 phase in 2015, The research influence of generation meal to obese patient's Blood Lipid using mixing corn powder as diet is disclosed, conclusion is mixing corn powder meals Food plays the role of losing weight, blood fat as a kind of high microsteping low-glycemic generation meal to obese patient.
No matter in which kind of nutritious food packet, dietary fiber or the foodstuff comprising dietary fiber are essentially all indispensable Important component, the quality of dietary fiber is typically to determine one of the principal element of nutritious food packet quality, to the valence of nutritious food packet Lattice also have a direct impact.
In the prior art, used dietary fiber or the poor such as presently used meals of the usual assimilation effect of its foodstuff Food fiber is usually prepared without everfermentation, or is prepared by common fermentation mode, and dietary fiber obtained absorbs effect Fruit is poor, and requirement may be disclosure satisfy that for ordinary food such as biscuit, but for nutritious food packet such as band meal packet But it is difficult to reach requirement.In addition, rice flour used at present is often sticky higher, color is partially dark, reconstitutes or boils to influence meal packet The sensory experience of product and appearance.
In addition, existing nutritious food packet function is than relatively limited, healthcare function, particularly specific targeted application purpose Healthcare function it is poor.
This field needs a kind of with good dietary fiber assimilation effect, sensory experience and all good functional meal of appearance Packet.
Invention content
In order to solve above-mentioned technical problem simultaneously, the present inventor is by further investigation and a large number of experiments, by cooperative research and development, Related nutritional ingredient is rationally designed and arranged in pairs or groups, following technical solution is provided.
In one aspect of the invention, a kind of nutritious food packet is provided, the nutritious food packet is comprising following components or by following Component is constituted：The food fibre powder of 2-5 parts by weight, the rice flour of 0.1-1 parts by weight, the lotus root starch of 0.5-1 parts by weight, 0.1-2 weight The dehydrated fruits and vegetables of the albumen powder and 1-3 parts by weight of part.
Preferably, the albumen powder is or mixtures thereof pea protein, fish protein powder.More preferably pea protein and fish egg The mixture of white powder so that it is balanced that better nutrition can be reached.When using the mixture of pea protein and fish protein powder, The two weight ratio is 1:3-3:1.
The dehydrated fruits and vegetables be preferably dehydrated apples, dehydration pears, dehydration carrot, dehydration spinach, dehydration caraway, dehydrated onion, It is dehydrated lettuce etc..
More preferably at least one of dehydrated apples, dehydration carrot, dehydration spinach.The more preferably mixture of three, Its ratio can be (0.1-1):(3-5):(1-2) weight ratio.
It is further preferred that microwave drying, far-infrared ray drying are taken in dehydration.These drying modes, which have, preserves raw material Color, perfume (or spice), taste and nutritional ingredient, food is unlikely to deteriorate, rehydration is good, light-weight, the advantages that can storing at normal temperatures.
Preferably, one or more during which also includes as follows：1.0-5.0 the milk powder of parts by weight, 0.1-0.2 The potato full-powder of parts by weight, the coixlacrymajobi powder of 0.1-0.5 parts by weight.
Preferably, the potato full-powder is purple potato full-powder.The addition of the purple potato full-powder makes to reconstitute product face Color is in lavender, glossy, and color and luster is uniform, has splendid color and luster organoleptic quality.
The fish protein powder is preferably made by the method included the following steps：(1) fresh fish, chilled storage, storage are taken Temperature is -15~-20 DEG C；(2) frozen fish that production needs is put precooling room and thawed to -5~0 DEG C, then used by 8-12h before producing Clear water cleans；(3) fish is twisted and is cut into meat gruel, a small amount of water can be added during cutting in strand, it is ensured that strand is cut uniformly, no bulk tissue；(4) make Fish meat emulsion endogenous proteinase self-dissolving keeps 4~12h specifically under the conditions of 55 DEG C, pH 6.0~8.0, makes the endogenous egg of fish meat emulsion White enzyme self-dissolving；(5) exogenous protease is added, at a temperature of 7.0~9.0,55~60 DEG C of pH, stirring enzymolysis 6-24h；(6) it heats up To 70-85 DEG C of heat preservation 30-90min, degree of hydrolysis can heat enzyme deactivation after reaching predetermined value；(7) enzymolysis liquid is pumped into seperator, is adjusted Whole centrifuge speed is 6000~10000r/min, and upper layer just fish oil is isolated after centrifugation；(8) it purifies：Press filtration must clarify enzymolysis Liquid；(9) concentrated spray it is dry fish protein powder.Preferably, spray drying EAT is 180 DEG C, and leaving air temp is 80 DEG C, control Feed liquor pump discharge processed.
Compared with general fish protein powder, fish protein powder made from this method is rich in various amino acid such as aspartic acid, paddy Propylhomoserin, serine etc. have high protein utilization and amino acid converting rate.Fish protein powder is in shallow white powder, thick flavor Strongly fragrant, no bitter taste, the quickly dissolving protein content in water, albumen powder is up to 84.3%, and fat content is up to 0.62%, rich in small Molecule protein peptide, amino acid, nucleotide, electrolytes and minerals, the double effects with nutrition and health care and seasoning.
Preferably, the rice flour, lotus root starch and food fibre powder are divided in different material packets.Preferably, the rice flour is Cooked rice flour noodles.Most preferably, the cooked rice flour noodles are cooked rice powder.
Preferably, the nutritious food packet also includes the honey of 0.1-1 parts by weight.
Preferably, the nutritious food packet also includes the functional additive of 0.001-0.1 parts by weight.
In a preferred embodiment of the present invention, the functional additive is cichory root powder.Witloof, which has, adjusts blood The function of fat and anti-trioxypurine has good adjustment effect to high lithemia triacylglycerol mass formed by blood stasis, and can obviously improve by high fast The hyperuricemia that purine diet causes, mechanism of action may be by reducing liver acyl CoA carboxylase enzyme, aliphatic acid synthesis Enzyme and xanthine oxidase activity, to play the effect of comprehensive adjustment uric acid.
In the prior art, it has been widely studied the effect of cichory root, and cichory root tea is commercially available.However, Cichory root powder is added in nutritious food packet to there is not been reported.In the present invention, by the way that cichory root powder is added to nutritious food packet In, the functionality of nutritious food packet can be improved, to specific more targeted using crowd such as high to prevention, alleviation or control Uricacidemia has effects that certain.
It is, of course, also possible to which other components such as suitable salt, seasoning are added in nutritious food packet according to actual needs.
In a preferred embodiment of the present invention, the rice flour has following characteristic：When the rice flour is according to 1:5 Weight ratio is mixed with water, and stirs 1-3min at 60 DEG C -80 DEG C with 800rpm-1000rpm, is subsequently cooled to 20 DEG C -45 DEG C And at such a temperature 5-10min is stirred with 200rpm-400rpm after, the viscosity that measures is 1800cP-2800cP.It is highly preferred that The viscosity is 2000cP-2500cP.
Preferably, the rice flour is modified rice flour.
In another aspect of this invention, a kind of method preparing aforementioned nutritious food packet is provided, this method includes by each group It is divided in respective material packet, the material packet is then packaged into nutritious food packet；Or mix each component, it packs At nutritious food packet.
Preferably, the material of the material packet is same or different to each other.
Preferably, each component carries out sterilization processing before being divided in material packet.It is highly preferred that the sterilization is adopted The method taken is microwave disinfection.
Bamboo shoots are a kind of depths by the favorite traditional food of China people, are taken as from ancient times " treasure in dish ".Its taste is pure and fresh, It is tasty and refreshing, delicious, full of nutrition, always there is the title of " vegetarian diet first place ".Bamboo shoots contain abundant protein, amino acid, fat, sugar Class, calcium, phosphorus, iron, carrotene, vitamin B1, B2, C.Bamboo shoots contain 18 kinds of amino acid, wherein 8 kinds are essential amino acid, Belong to high-quality protein.In addition its minerals, vitamin and carotene carotene content are more, are excellent health-care vegetable.Bamboo shoots are not only rich Containing a variety of nutriments, and there is higher medical value.Chinese medicine thinks that bamboo shoots property is sweet, is slightly cold, and phlegm is removed in energy heat-clearing, to coughing, Hypertension, constipation, diabetes all have certain curative effect, are a kind of ideal dietary fibre materials.
With the improvement of living standards, the food that people are eaten is more and more finer, but results in dietary fiber shortage, from And give rise to diseases, such as constipation, diabetes, colorectal cancer, obesity.Especially the incidence of diabetes and obesity be in by The gesture of year rising.Dietary fiber is due to that with stronger water holding, ability of retaining oil, can chelate gastral cholesterol, promote intestines It wriggles.It is discharged conducive to waste, reduces the absorption of harmful substance, therefore dietary fiber is increasingly valued by people.China's meals Food fiber research work is started late, and foods with high dietary fiber still lacks very much so far.
For this purpose, it is particularly preferred that the food fibre powder is bamboo shoot edible fiber powder.
Most particularly preferably, the bamboo shoot edible fiber powder is made by method comprising the following steps：(1) bamboo shoots are located in advance Reason：By new fresh bamboo shoots peeling, cleaning, slice, precook to obtain sliced bamboo shoot；(2) prepared by leavening：The bamboo shoots that step (1) is obtained Piece and water are with mass ratio 1:Bamboo shoot juice is obtained by filtration in 2 stocks, mashing；Its 6% skimmed milk power of weight and 5% is added into above-mentioned bamboo shoot juice White granulated sugar, stir evenly, be fitted into container；Heating water bath 15min sterilizes under the conditions of 90 DEG C, is cooled to room temperature to form culture Base；With lactobacillus acidophilus and Bifidobacterium volume ratio 1:1 is strain, and inoculum concentration is inoculated into above-mentioned culture medium for 4% and is connect Inoculation slurry is placed in anaerobic culture box and cultivates for 24 hours by kind slurry, and temperature is 37 DEG C, when pH is to take out for 3.9-4.1；(3) diet is fine Powder is tieed up to prepare：Leavening is filtered, bamboo shoot slag is rinsed, is dried in vacuo, powdered, 120 mesh sieving is ground to, obtains bamboo shoots diet fibre Tie up powder.
The present inventor it has been investigated that, the lactobacillus acidophilus that goes out from bulk fermentation bacterial screening and Bifidobacterium are answered It closes and uses, (identical total dosage) has preferably fermentation discomposing effect, lactobacillus acidophilus and Bifidobacterium tool when than single use There is particularly good performance to be complementary to one another and synergy.For example, in the case where reaching essentially identical discomposing effect, acidophilus Lactobacillus and the their own independent dosage of total amount ratio of Bifidobacterium can reduce 10-20%.
In addition, in the present invention, to bamboo shoot edible fiber using being dried in vacuo, for high temperature drying, improving product Retention ability and expansive force, while improving the quality of dietary fiber, and rate of drying is high, uniform drying.According to present invention side Bamboo shoot edible fiber powder made from method has the nutritive value improved, or even also has certain medical value also very high, is rich in The comprehensive nutrient value of the meal packet of bamboo shoot edible fiber is higher, also is compliant with the nutritional need of children.It is processed into meal packet When, convenience and nature of leisure also complied with modern to convenient food, efficiently demand.
The preferably modified rice flour of rice flour as it was noted above, the present invention eats in packet.
It is particularly preferred that the modified rice flour is prepared by following method：Into rice flour, addition is based on modified rice flour gross weight The starch of gauge 8.0-12.0%, and the monoglyceride based on modified rice flour total weight 0.02-1.0%, then will obtain Mixture carry out extrusion processing, obtain modified rice flour.
The starch is preferably the crosslinked starch that cross-linking modified starch, particularly preferably starch and sodium trimetaphosphate are formed. The starch is preferably potato starch or potato starch.The cross-linking modified starch is preferably prepared by following method：By potato Starch and sodium trimetaphosphate based on the potato starch meter 2.0-2.5wt.% weight meters are added in distilled water, are stirred evenly, Then it is about 10.5 to adjust pH value with the sodium carbonate liquor of 1-3M, then is filtered in heating emulsification 60-120min at about 60 DEG C, It is washed to close to pH value and is in neutrality, then dry.
The monoglyceride is preferably based on the monoglyceride of palm oil, can be commercially available.
The present inventor it has been investigated that, the crosslinked action of starch can enhance the hydrogen bond action between starch granules, therefore, The crosslinked starch, particularly the crosslinked starch can resist high temperature and high shear forces, to reduce decomposability, improve rice flour Viscosity and structural property, make rice flour have good mobility and toughness, have reduce granular sensation, to improve mouthfeel.
In addition, the inventors discovered that, compared with common triglyceride, monoglyceride has particularly good emulsification Effect, can inhibit the stickup of suspension in rice flour, to reduce stickup of the meal packet in punching to container wall, in this way Effect exceeded prior expectation.
Due to the collective effect of starch and monoglyceride, rice flour of the invention is when being made rice flour gel, when being scooped up And when flowing freely under the effect of gravity, rice flour gel is softer, it is not easy to be hardened and be sticked in container or stirring rod, and color It is whiter.After the starch, especially crosslinked starch is added, tack temperature increases the rice flour of the present invention from original about 82.1 DEG C About 9-10 DEG C.Due to the reduction of viscosity, the enhancing of toughness, meal packet of the invention has particularly good stirring and mixes when in use Close it is uniformly dispersed, to reconstitute conveniently, smooth in taste.
The extrusion processing conditions preferably includes as follows：The mixture is added in screw extruder, Screw Extrusion The draw ratio of machine is 20-30:1, screw compression ratio is 4:1；The machine barrel of extruder is divided into 2 areas and (enters from material from front to back Start), i.e. 1st area and 2nd area, screw speed 40-90rpm, 1 area's temperature is 70 DEG C, and 2 area's temperature are 100 DEG C.Understood by Fig. 1 and 2 It is smooth that ground can be seen that the rice flour surface squeezed out by this method, and commercial product show it is (such as common by each processing conditions Grinding) generate rougher surface.The rice flour of the present invention is not easy to stick together when rice noodles are made after cooking, and commercially available rice Line often sticks together in culinary art.Further, since divided using the barrel section with temperature difference in extruder, and it is single Extrusion temperature is compared, and the variation of temperature makes the toughness of rice flour particle improve, and manufactured rice noodles have lower hardness and higher Tensile strength.
Description of the drawings
Fig. 1 is the micro- enlarged drawing for the rice flour that grinding method obtains according to prior art；
Fig. 2 is the micro- enlarged drawing for the rice flour that extrusion method according to the present invention obtains；
In above-mentioned figure, enlargement ratio is 1000 times, and scale scale is 10 μm.
Specific implementation mode
It is to illustrate specific embodiments of the present invention, but the present invention is not limited thereto below
Embodiment 1
The preparation of bamboo shoot edible fiber powder：By new fresh bamboo shoots (being purchased from Jiangxi Ji'an) peeling, cleaning, slice, precook to obtain Sliced bamboo shoot；Bamboo shoot juice is obtained by filtration in the mashing of obtained Compositions of Bamboo Shoot Shell；Its 6% skimmed milk power of weight and 5% is added into above-mentioned bamboo shoot juice White granulated sugar, stir evenly, be fitted into container；Heating water bath 15min sterilizes under the conditions of 90 DEG C, is cooled to room temperature to form culture Base；With lactobacillus acidophilus and Bifidobacterium volume ratio 1:1 is strain, and inoculum concentration is inoculated into above-mentioned culture medium for 4% and is connect Kind of slurry, inoculation slurry is placed in anaerobic culture box and is cultivated for 24 hours, temperature is 37 DEG C, is taken out when pH is 3.9-4.1；Filtering fermentation Agent rinses bamboo shoot slag, vacuum drying, be ground to it is powdered, 120 mesh sieving, obtain bamboo shoot edible fiber powder.
Embodiment 2
Into rice flour (good fortune brand near the house is purchased from COFCO Corporation, place of production Liaoning Panjin), addition is based on modified rice flour total weight 10.0% is counted according to the cross-linking modified starch of potato made from method as described above, and based on modified rice flour total weight 0.3% Monopalmitin (is purchased from Hangzhou Tuo Mu Co., Ltds), and the mixture of acquisition is then carried out extrusion processing, is modified Rice flour.
Embodiment 3
The lotus root starch of rice flour, 0.5 parts by weight that 0.8 parts by weight are prepared according to embodiment 2 (is had purchased from Hangzhou Cai Zhizhai food Limit company), the fish protein powders of 1 parts by weight (be purchased from the deep-sea cod collagen of Shanghai Haijiantang Biological Technology Co., Ltd. Powder), the dehydrated apples (being purchased from Xinghua City Tian Nong fruit-vegetable foods Co., Ltd) of 0.3 parts by weight, the dehydration carrot of 0.5 parts by weight (being purchased from Xinghua City Tian Nong fruit-vegetable foods Co., Ltd), the dehydration spinach of 0.5 parts by weight (has purchased from Xinghua City day agriculture fruit-vegetable food Limit company) and 5 parts by weight microwave disinfection processing is carried out according to food fibre powder prepared by embodiment 1 respectively, then dispense respectively In sterile material packet, then assemble formation nutritious food packet together.
Embodiment 4
The embodiment also includes the cichory root powder through sterilization processing with differing only in nutritious food packet for embodiment 3 The content of packet, cichory root powder is 0.02 parts by weight.
Random sampling selects Henan Province institute of traditional Chinese medicine's Physical Examination Center slight gout (i.e. hyperuricemia) male patient 100 Example.Research object, which signs informed consent form and agrees to participate in this, intervenes investigation, the subject of inclusion criteria without major Liver and Kidney trouble.After two groups of subjects intervene comparative observation group and control group take nutritious food packet of the present invention after 3 months detection it is related Biochemical indicator.
Nutritional intervention first carries out simple random sampling to the patient for participating in research, is divided into experimental group and each 50 of control group, By single blind method, gives observation group breakfast nutritious two packet of meal packet, substitute common breakfast and take, 50 control groups are given only normally Breakfast diet is 180kCal per table d'hote packet energy.
In 50 experimental groups, reflect nutritious food packet smooth in taste, no granular sensation, dispersion after reconstituting of the present invention Soon, it is convenient for modulation, is not easy to be adhered to and reconstitutes container wall.After 3 months, it is in decline that research, which finds treatment group's uric acid index, Before gesture, with treatment comparing difference have statistical significance, wherein uric acid level by the sections 416-450mol/L before testing generally under 312~410mol/L normal intervals are dropped to, illustrate that the nutritious food packet of the present invention has in control or alleviation hyperuricemia index There is positive acting.
This written description discloses the present invention, including optimal mode using example, and also enables those skilled in the art It manufactures and using the present invention.The present invention can patentable scope be defined by the claims, and may include this field skill Other examples that art personnel expect.If this other examples have not different from the structural elements of the literal language of claims Element, or if this other examples include with equivalent structure element of the literal language of claims without substantial differences, Then this other examples are intended within the scope of claims.In the case where inconsistent degree will not be caused, by reference to It will be incorporated herein in place of all references referred to herein.

Claims (10)

1. a kind of nutritious food packet, which includes following components：The food fibre powder of 2-5 parts by weight, 0.1-1 parts by weight Rice flour, the lotus root starch of 0.5-1 parts by weight, the dehydrated fruits and vegetables of the albumen powder and 1-3 parts by weight of 0.1-2 parts by weight.
2. nutritious food packet according to claim 1, wherein the albumen powder is pea protein, fish protein powder or its mixing Object.
3. nutritious food packet according to claim 1 or 2, wherein the nutritious food packet also include the honey of 0.1-1 parts by weight.
4. nutritious food packet according to any one of the preceding claims, wherein the rice flour has following characteristic：When described Rice flour is according to 1:5 weight ratio is mixed with water, and stirs 1-3min at 60 DEG C -80 DEG C with 800rpm-1000rpm, then cold But to 20 DEG C -45 DEG C and after stirring 5-10min at such a temperature with 200rpm-400rpm, the viscosity measured is 1800cP- 2800cP。
5. nutritious food packet according to claim 4, wherein the viscosity measured is 2000cP-2500cP.
6. nutritious food packet according to claim 4 or 5, wherein the rice flour is modified rice flour.
7. a kind of method preparing nutritious food packet according to any one of the preceding claims, this method include by each component It is divided in respective material packet, the material packet is then packaged into nutritious food packet；Or mix each component, it is packaged into Nutritious food packet.
8. according to the method described in claim 7, the packaging material material of the wherein described material packet is same or different to each other.
9. method according to claim 7 or 8, wherein each component carry out sterilization processing before being divided in material packet.
10. method according to claim 9, wherein the method taken of sterilizing is microwave disinfection.
CN201810156988.9A 2018-02-24 2018-02-24 A kind of nutritious food packet Pending CN108378263A (en)

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CN109259249A (en) * 2018-09-20 2019-01-25 光谷迈德（武汉）慢性病研究院有限公司 It is a kind of to prevent to improve hyperuricemia and the functional food of gout and its preparation method and application
CN109907223A (en) * 2019-03-22 2019-06-21 北京芳馨小灵通营养配餐有限公司 A kind of student's night nutritious food and its application
CN112167481A (en) * 2020-09-30 2021-01-05 苏州喜瀛洲健康管理有限公司 Nutritional food for confinement and preparation method thereof
CN114246283A (en) * 2021-12-23 2022-03-29 好想你健康食品股份有限公司 Instant fruit and vegetable block containing lycopene and freeze-drying process thereof
CN115053967A (en) * 2022-08-04 2022-09-16 北京逯博士行为医学科技研究院有限公司 Preparation method of nutritional meal bag based on fat reduction
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CN109259249A (en) * 2018-09-20 2019-01-25 光谷迈德（武汉）慢性病研究院有限公司 It is a kind of to prevent to improve hyperuricemia and the functional food of gout and its preparation method and application
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Application publication date: 20180810