CN108576583A - 纳微米级营养主食及其制备方法 - Google Patents
纳微米级营养主食及其制备方法 Download PDFInfo
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- CN108576583A CN108576583A CN201810183333.0A CN201810183333A CN108576583A CN 108576583 A CN108576583 A CN 108576583A CN 201810183333 A CN201810183333 A CN 201810183333A CN 108576583 A CN108576583 A CN 108576583A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供了一种纳微米级营养主食及其制备方法。该纳微米级营养主食包括核层和包覆在核层外部的壳层,核层包括粒径为100nm~1000μm的第一营养成分,第一营养成分包括主食类成分;壳层包括第二营养成分,第二营养成分包括膳食纤维和食源性短肽。本发明通过构造营养主食的物理结构,有效地控制了饭后血糖的快速上升,并能够持续为机体提供能量。与此同时,上述营养主食中将容易引起口感粗糙的主食类成分的粒径控制在100nm~1000μm,这样还能够达到改善主食口感的目的。此外,本发明的营养主食中同时含有主食类成分、食源性短肽和纤维素,营养更加全面,能够为机体提供更全面的营养素。
Description
技术领域
本发明涉及食品领域,具体而言,涉及一种纳微米级营养主食及其制备方法。
背景技术
我国于2016年颁布的某纲要文件指出:食品和医药工业应当中高速发展和向中高端迈进。比如,人们对于食物的要求已经不局限在果腹上,还希望在营养全面性、口感、饭后血糖控制及持续供应能量等方面有越来越高的要求。
然而,虽然目前市场上已经有种类繁多的营养食品,但其综合效果还有待提高。
发明内容
本发明的主要目的在于提供一种纳微米级营养主食及其制备方法,以解决现有技术中的营养食品综合效果欠缺的问题。
为了实现上述目的,根据本发明的一个方面,提供了一种纳微米级营养主食,其包括核层和包覆在核层外部的壳层,核层包括粒径为100nm~1000μm的第一营养成分,第一营养成分包括主食类成分;壳层包括第二营养成分,第二营养成分包括膳食纤维和食源性短肽。
进一步地,主食类成分包括谷物粉和/或薯类粉;优选地,谷物粉为薏米粉、燕麦粉、稻米粉、粟米粉、黍米粉、玉米粉、藜麦粉、荞麦粉、大麦粉、青稞粉、高粱粉及小麦粉中的一种或多种,薯类粉为魔芋粉和/或紫薯粉。
进一步地,膳食纤维为低聚木糖、低聚果糖、异麦芽低聚糖、纤维素、半纤维素、果胶、海藻胶、木质素及菊粉中的一种或多种;优选地,食源性短肽为为小麦低聚肽、大豆肽、玉米肽、乳清蛋白肽、胶原肽及卵白蛋白肽中的一种或多种。
进一步地,按重量份计,第一营养成分包括20~50份的主食类成分,第二营养成分包括1~10份的膳食纤维和5~20份的食源性短肽。
进一步地,第二营养成分还包括功能性营养素,功能性营养素为维生素A、维生素E、维生素D、维生素B1、维生素B2、维生素B6、维生素B12、泛酸、烟酸、叶酸、肌醇、牛磺酸及左旋肉碱中的一种或多种;优选地,按重量份计,第二营养成分还包括0.2~2份的功能性营养素。
进一步地,第二营养成分还包括葫芦科蔬菜粉;优选地,第二营养成分还包括5~12份的葫芦科蔬菜粉;更优选地,葫芦科蔬菜粉为苦瓜粉和/或西葫芦粉。
进一步地,第二营养成分还包括矿物质;优选地,矿物质为葡萄糖酸亚铁、乳酸锌、甘氨酸锌、L-苏糖酸钙、葡萄糖酸钙、乳酸镁、葡萄糖酸锰、亚硒酸钠、富硒酵母及硫酸铜中的一种或多种;更优选地,第二营养成分还包括0.2~1.4份的矿物质。
进一步地,第一营养成分还包括功能性油脂;优选地,功能性油脂为卵磷脂;优选地,按重量份计,第一营养成分还包括0.5~10份的功能性油脂。
根据本发明的另一方面,还提供了一种上述纳微米级营养主食的制备方法,其包括以下步骤:将第一营养成分制粒,得到核层颗粒;将第二营养成分与水混合形成浆料;利用浆料对核层颗粒进行雾化喷淋,干燥后,在核层颗粒的外部形成壳层,进而形成纳微米级营养主食。
进一步地,制备方法包括以下步骤:将主食类成分进行熟化、研磨,形成粒径为100nm~1000μm的主食类成分;将可选的功能性油脂与研磨后的主食类成分混合,得到核层颗粒;将第二营养成分与水混合形成浆料;利用浆料对核层颗粒进行雾化喷淋,干燥后,在核层颗粒的外部形成壳层,进而形成纳微米级营养主食;优选地,在形成纳微米级营养主食的步骤之后,制备方法还包括将营养主食进行挤压造粒的步骤。
本发明提供了一种纳微米级营养主食,其包括核层和包覆在核层外部的壳层,核层包括粒径为100nm~1000μm的第一营养成分制成的颗粒,第一营养成分包括主食类成分;壳层包括第二营养成分,第二营养成分包括膳食纤维和食源性短肽。
本发明提供的上述纳微米级营养主食,对主食本身的物理结构进行了设计,将多糖类的、容易引起血糖快速上升的主食类成分置于核层,将不易引起血糖快速升高的膳食纤维和食源性短肽作为壳层包覆在核层的外面。这样,小粒径的营养主食即使被咀嚼,也会有至少部分主食类成分被包覆在壳层营养成分内,不会完全暴露在口腔中。随着吞咽动作,这部分主食类成分在包覆的状态下进入胃部,同样的,外部的壳层营养成分起到了物理隔绝的作用,因而能够延长主食类成分在胃部甚至肠道中的消化时间。本发明通过构造营养主食的物理结构,有效地控制了饭后血糖的快速上升,并且能够为机体持续提供能量。与此同时,上述营养主食中将容易引起口感粗糙的主食类成分的粒径控制在100nm~1000μm,还能够达到改善主食口感的目的。此外,本发明的纳微米级营养主食中同时含有主食类成分、食源性短肽和纤维素,营养更加全面,能够为机体提供更全面的营养素。
具体实施方式
需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。下面将结合实施例来详细说明本发明。
以下结合具体实施例对本申请作进一步详细描述,这些实施例不能理解为限制本申请所要求保护的范围。
正如背景技术部分所描述的,现有技术中的营养食品存在综合效果欠缺的问题。
为了解决上述问题,本发明的发明人通过长期试验和精心研发,提出了一种纳微米级营养主食,其包括核层和包覆在核层外部的壳层,核层包括粒径为100nm~1000μm的第一营养成分,第一营养成分包括主食类成分;壳层包括第二营养成分,第二营养成分包括膳食纤维和食源性短肽。
本发明提供的上述纳微米级营养主食,对主食本身的物理结构进行了设计,将多糖类的、容易引起血糖快速上升的主食类成分置于核层,将不易引起血糖快速升高的膳食纤维和食源性短肽作为壳层包覆在核层的外面。这样,小粒径的营养主食即使被咀嚼,也会有至少部分主食类成分被包覆在壳层营养成分内,不会完全暴露在口腔中。随着吞咽动作,这部分主食类成分在包覆的状态下进入胃部,同样的,外部的壳层营养成分起到了物理隔绝的作用,因而能够延长主食类成分在胃部甚至肠道中的消化时间。本发明通过构造营养主食的物理结构,有效地控制了饭后血糖的快速上升,并能够为机体持续提供能量。与此同时,上述营养主食中将容易引起口感粗糙的主食类成分的粒径控制在100nm~1000μm,还能够达到改善主食口感的目的。此外,本发明的营养主食中同时含有主食类成分、食源性短肽和纤维素,营养更加全面,能够为机体提供更全面的营养素。
在一种优选的实施方式中,主食类成分包括谷物粉和/或薯类粉。谷物粉中含有碳水化合物、蛋白质、无机盐及少量的脂肪和B族维生素,应用于本发明可以供应人体必要的能量、蛋白质和少量的矿物质、维生素等营养成分。薯类粉中富含β胡萝卜素、维生素C和叶酸,能够为人体提供更丰富的营养素。优选地,谷物粉为薏米粉、燕麦粉、稻米粉、粟米粉、黍米粉、玉米粉、藜麦粉、荞麦粉、大麦粉、青稞粉、高粱粉及小麦粉中的一种或多种,薯类粉为魔芋粉和/或紫薯粉。
在一种优选的实施方式中,谷物粉包括薏米粉和燕麦粉。相较于其他谷物粉,薏米粉中含有更丰富的蛋白质、维生素B1、B2、钙、磷、铁、水溶性纤维以及油脂,燕麦粉中则富含可溶性纤维,且带有全谷物类的少量脂肪。选用薏米粉和/或燕麦粉作为谷物粉应用于上述主食类成分,对于平缓饭后血糖上升也具有辅助作用。更优选地,薏米粉和燕麦粉之间的重量比为1~2:1。
在一种优选的实施方式中,膳食纤维为低聚木糖、低聚果糖、异麦芽低聚糖、纤维素、半纤维素、果胶、海藻胶、木质素及菊粉中的一种或多种;优选地,食源性短肽为为小麦低聚肽、大豆肽、玉米肽、乳清蛋白肽、胶原肽及卵白蛋白肽中的一种或多种。小麦低聚肽具有ACE抑制作用、免疫调节、抗氧化等多种生物活性。同时,小麦低聚肽还能够抑制血管紧张素转化酶的活性,从而生理性地降低血压。大豆肽可以增加人体重要免疫器官:胸腺的体积的健康程度,从而可以更有效地增强机体免疫力。且大豆肽还具有快速缓解疲劳、增强肌肉力量、降血压等功效。玉米肽、乳清蛋白肽、胶原肽及卵白蛋白肽也具有与小麦低聚肽和大豆肽类似的功效。总之,上述几种食源性短肽能够进一步提高主食的营养全面性。
为了进一步提高上述缓释营养主食的营养全面性,在一种优选的实施方式中,按重量份计,第一营养成分包括20~50份的主食类成分,第二营养成分包括1~10份的膳食纤维和5~20份的食源性短肽。这样,一方面上述营养主食的营养元素更为全面,另一方面膳食纤维和食源性短肽的包覆厚度更为适宜,有利于在咀嚼的过程中更好地对主食类成分进行隔离。
需要说明的是,上述按重量份计各成分的份数之间具有统一的量纲,比如第一营养成分包括20份的主食类成分,第二营养成分包括1份的膳食纤维,则说明主食类成分的重量是膳食纤维重量的20倍。
为了进一步提高上述缓释营养主食的营养全面性,在一种优选的实施方式中,第二营养成分还包括功能性营养素,功能性营养素为维生素A、维生素E、维生素D、维生素B1、维生素B2、维生素B6、维生素B12、泛酸、烟酸、叶酸、肌醇、牛磺酸及左旋肉碱中的一种或多种;优选地,按重量份计,第二营养成分还包括0.2~2份的功能性营养素。
在一种优选的实施方式中,第二营养成分还包括葫芦科蔬菜粉。葫芦科蔬菜粉本身含有降血糖成分,在上述缓释营养主食中添加葫芦科蔬菜粉,除了能够利用主食的物理结构延长主食类成分的消化时间以平缓饭后血糖升高,还能够辅助以化学作用更有效地控制血糖。优选地,第二营养成分还包括5~12份的葫芦科蔬菜粉;更优选地,葫芦科蔬菜粉为苦瓜粉和/或西葫芦粉。苦瓜粉中含有相当含量的“植物胰岛素”苦瓜苷,能够更安全、平稳地降低血糖,重要的是还能改善胰岛腺功能,修复B细胞,对糖尿病并发症具有明显的改善作用。同时,苦瓜粉还具有调节血脂、降低血压的作用,还能增强胰岛素细胞活性,加速血糖氧化。西葫芦粉也能够促进人体胰岛素的分泌,有效防治糖尿病、预防肾病变,有助于增强肝肾细胞的再生能力。
在一种优选的实施方式中,第二营养成分还包括矿物质;优选地,矿物质为葡萄糖酸亚铁、乳酸锌、甘氨酸锌、L-苏糖酸钙、葡萄糖酸钙、乳酸镁、葡萄糖酸锰、亚硒酸钠、富硒酵母及硫酸铜中的一种或多种;更优选地,第二营养成分还包括0.2~1.4份的矿物质。矿物质和维生素一样,是人体必须的元素,矿物质是无法自身产生、合成,因此在上述营养主食中添加上述矿物质能够为机体补充适当的矿物质,进一步保证营养元素的摄入。
在一种优选的实施方式中,第一营养成分还包括功能性油脂;优选地,功能性油脂为卵磷脂;优选地,按重量份计,第一营养成分还包括0.5~10份的功能性油脂。
根据本发明的另一方面,还提供了一种上述纳微米级营养主食的制备方法,其包括以下步骤:将第一营养成分制粒,得到核层颗粒;将第二营养成分与水混合形成浆料;利用浆料对核层颗粒进行雾化喷淋,干燥后,在核层颗粒的外部形成壳层,进而形成营养主食。
利用上述制备方法即可得到上述营养主食,其将多糖类的、容易引起血糖快速上升的主食类成分置于核层,将不易引起血糖快速升高的膳食纤维和食源性短肽作为壳层包覆在核层的外面。这样,小粒径的营养主食即使被咀嚼,也会有至少部分主食类成分被包覆在壳层营养成分内,不会完全暴露在口腔中。随着吞咽动作,这部分主食类成分在包覆的状态下进入胃部,同样的,外部的壳层营养成分起到了物理隔绝的作用,因而能够延长主食类成分在胃部甚至肠道中的消化时间。本发明通过构造营养主食的物理结构,有效地控制了饭后血糖的快速上升。与此同时,上述营养主食中将容易引起口感粗糙的主食类成分的粒径控制在100nm~1000μm,还能够达到改善主食口感的目的。此外,营养主食中同时含有主食类成分、食源性短肽和纤维素,营养更加全面,能够为机体提供更全面的营养素。
在一种优选的实施方式中,制备方法包括以下步骤:将主食类成分进行熟化、研磨,形成粒径为100nm~1000μm的主食类成分;将可选的功能性油脂与研磨后的主食类成分混合,得到核层颗粒;将第二营养成分与水混合形成浆料;利用浆料对核层颗粒进行雾化喷淋,干燥后,在核层颗粒的外部形成壳层,进而形成纳微米级营养主食。
优选地,在形成纳微米级营养主食的步骤之后,制备方法还包括将营养主食进行挤压造粒的步骤。挤压造粒的过程中可以采用双螺杆挤出机,挤出后利用旋切设备将营养主食旋切成各种3D造型,比如大米型。
以下通过实施例进一步说明本发明的有益效果:
以下实施例制备纳微米级营养主食的工艺均如下:
将主食类成分进行熟化、研磨,形成粒径为100nm~1000μm的主食类成分;将可选的功能性油脂与研磨后的主食类成分混合,得到核层颗粒;将第二营养成分与水混合形成浆料;利用浆料对核层颗粒进行雾化喷淋,干燥后,在核层颗粒的外部形成壳层,进而形成营养主食。
实施例1至12
各实施例中提供了成分不同、配比不同(份数)的缓释营养主食,制备工艺如前文所述,具体成分和组分见表1和2;
对比例1
该对比例的制备工艺和组成配比同实施例1,不同之处在于,主食成分的平均粒径为50nm,见表2。
表1
表2
结果表征:
采用体外检测的方法检测上述实施例1至8、对比例1中营养主食,用葡萄糖生成速度来表征各营养主食血糖升高的速度,具体检测方法如下:
步骤1:检测各营养主食的碳水化合物含量(单位:g/100),将含有1g碳水化合物所对应的营养主食的重量记为n,需说明,各实施例和对比例中的n不同,本领域技术人员都应理解,在此不再赘述。然后分别将含有1g碳水化合物所对应的各营养主食置于锥形瓶中;
步骤2:模拟口腔消化:向上述锥形瓶中加3mL pH=6.9的磷酸缓冲液,再加1mL2.5g/L预先加热到35~37℃的胰酶溶液;用玻璃棒敲打样品15次,用6ml磷酸缓冲液(pH=6.9)将玻璃棒冲洗干净;模拟胃消化:继续向上述锥形瓶中加6ml含0.024g NaCl、0.05g胃蛋白酶和0.05g瓜尔豆胶的浓度为0.1mol/L的磷酸缓冲液,用2mol/L的HCl溶液调pH至1.5±0.05;加3~5颗玻璃球,然后在恒温震荡水浴锅中37℃,50r/min回旋震荡30min;模拟小肠消化:继续向上述锥形瓶中加10ml磷酸缓冲液到恒温震荡30min后的溶液中,用体积分数20%NaOH溶液调pH至6.9±0.05;调节pH完毕后,将锥形瓶继续放入到37℃,50r/min回旋震荡的恒温震荡水浴锅中;加125μL MgCl2-CaCl2溶液(1L蒸馏水里加入5.71g MgCl2和33.29gCaCl2,125μL的40g/L胰酶溶液,200μL淀粉转葡萄糖苷酶,迅速补充蒸馏水至50ml;
步骤3:蒸馏水补充完毕立即开始计时,并在0min、30min、60min、120min时间点取1mL样品于离心管中,并立即沸水浴灭酶5min;灭酶后自然冷却,并在8000rpm,4℃条件下离心15min;取250μL上清液放入预先加有1mL体积分数95%乙醇溶液的离心管中,在8000rpm,4℃条件下离心;(离心目的:去除杂蛋白,防止过滤不彻底对HPLC柱子的影响)取含乙醇的上清液300μl于小试管中,并加入900μl的蒸馏水;此处与水的比例可以适量更改;
步骤4:用进样用注射器吸取完上述溶液,过0.45μm尼龙虑膜进入上样瓶中;检测采用Hypersil-NH2柱,示差检测器,测定条件设为:流动相为乙腈:水=70:30(v/v),流速:1.0mL/min,柱温:40℃;条件设定好之后,先将配制好的2mg/ml、4mg/ml、6mg/ml、8mg/ml、10mg/ml葡萄糖标准溶液进样检测,葡萄糖标准液的出峰时间及峰面积,作标准曲线;之后对取样样品进行检测,根据样品的峰面积代入得到的标准曲线,得到葡萄糖的浓度(观察各样品经消化不同时间长度后溶液的葡萄糖的浓度变化,变化快则表示血糖升高速度快,变化慢则表示血糖升高速度慢,结果见表3)。
表3
从以上的描述中,可以看出,本发明上述的实施例实现了如下技术效果:
本发明通过构造营养主食的物理结构,有效地控制了饭后血糖的快速上升,且能够持续为机体提供能量。与此同时,上述营养主食中将容易引起口感粗糙的主食类成分的粒径控制在100nm~1000μm,还能够达到改善主食口感的目的。此外,本发明的营养主食中同时含有主食类成分、食源性短肽和纤维素,营养更加全面,能够为机体提供更全面的营养素。
更优选地,由上述实施例可知,在构造物理结构的同时对个营养成分的种类和用量配比进行优选,营养主食在控制血糖方面的表现更佳。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种纳微米级营养主食,其特征在于,所述纳微米级营养主食包括核层和包覆在所述核层外部的壳层,所述核层包括粒径为100nm~1000μm的第一营养成分,所述第一营养成分包括主食类成分;所述壳层包括第二营养成分,所述第二营养成分包括膳食纤维和食源性短肽。
2.根据权利要求1所述的纳微米级营养主食,其特征在于,所述主食类成分包括谷物粉和/或薯类粉;优选地,所述谷物粉为薏米粉、燕麦粉、稻米粉、粟米粉、黍米粉、玉米粉、藜麦粉、荞麦粉、大麦粉、青稞粉、高粱粉及小麦粉中的一种或多种,所述薯类粉为魔芋粉和/或紫薯粉。
3.根据权利要求1所述的纳微米级营养主食,其特征在于,所述膳食纤维为低聚木糖、低聚果糖、异麦芽低聚糖、纤维素、半纤维素、果胶、海藻胶、木质素及菊粉中的一种或多种;优选地,所述食源性短肽为小麦低聚肽、大豆肽、玉米肽、乳清蛋白肽、胶原肽及卵白蛋白肽中的一种或多种。
4.根据权利要求1至3中任一项所述的纳微米级营养主食,其特征在于,按重量份计,所述第一营养成分包括20~50份的所述主食类成分,所述第二营养成分包括1~10份的所述膳食纤维和5~20份的所述食源性短肽。
5.根据权利要求4所述的纳微米级营养主食,其特征在于,所述第二营养成分还包括功能性营养素,所述功能性营养素为维生素A、维生素E、维生素D、维生素B1、维生素B2、维生素B6、维生素B12、泛酸、烟酸、叶酸、肌醇、牛磺酸及左旋肉碱中的一种或多种;优选地,按重量份计,所述第二营养成分还包括0.2~2份的所述功能性营养素。
6.根据权利要求5所述的纳微米级营养主食,其特征在于,所述第二营养成分还包括葫芦科蔬菜粉;优选地,所述第二营养成分还包括5~12份的所述葫芦科蔬菜粉;更优选地,所述葫芦科蔬菜粉为苦瓜粉和/或西葫芦粉。
7.根据权利要求6所述的纳微米级营养主食,其特征在于,所述第二营养成分还包括矿物质;优选地,所述矿物质为葡萄糖酸亚铁、乳酸锌、甘氨酸锌、L-苏糖酸钙、葡萄糖酸钙、乳酸镁、葡萄糖酸锰、亚硒酸钠、富硒酵母及硫酸铜中的一种或多种;更优选地,所述第二营养成分还包括0.2~1.4份的所述矿物质。
8.根据权利要求4所述的纳微米级营养主食,其特征在于,所述第一营养成分还包括功能性油脂;优选地,所述功能性油脂为卵磷脂;优选地,按重量份计,所述第一营养成分还包括0.5~10份的所述功能性油脂。
9.一种权利要求1至7中任一项所述的纳微米级营养主食的制备方法,其特征在于,所述制备方法包括以下步骤:
将第一营养成分制粒,得到核层颗粒;
将第二营养成分与水混合形成浆料;
利用所述浆料对所述核层颗粒进行雾化喷淋,干燥后,在所述核层颗粒的外部形成壳层,进而形成所述纳微米级营养主食。
10.根据权利要求9所述的制备方法,其特征在于,所述制备方法包括以下步骤:
将主食类成分进行熟化、研磨,形成粒径为100nm~1000μm的主食类成分;
将可选的功能性油脂与研磨后的所述主食类成分混合,得到所述核层颗粒;
将所述第二营养成分与水混合形成浆料;
利用所述浆料对所述核层颗粒进行雾化喷淋,干燥后,在所述核层颗粒的外部形成壳层,进而形成所述纳微米级营养主食;
优选地,在形成所述营养主食的步骤之后,所述制备方法还包括将所述纳微米级营养主食进行挤压造粒的步骤。
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