CN109730244A - Nano-micro level nutritional staple food and preparation method thereof - Google Patents

Nano-micro level nutritional staple food and preparation method thereof Download PDF

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Publication number
CN109730244A
CN109730244A CN201910140474.9A CN201910140474A CN109730244A CN 109730244 A CN109730244 A CN 109730244A CN 201910140474 A CN201910140474 A CN 201910140474A CN 109730244 A CN109730244 A CN 109730244A
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China
Prior art keywords
staple food
nutritional
nano
nutritional ingredient
micro level
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徐红涛
谷欣
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Li Rui Guest Information Technology (beijing) Co Ltd
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Li Rui Guest Information Technology (beijing) Co Ltd
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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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/105—Sweet potatoes
    • 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
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates
    • 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
    • A23L33/175—Amino acids
    • 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
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention provides a kind of nano-micro level nutritional staple foods and preparation method thereof.The nano-micro level nutritional staple food includes stratum nucleare and the shell that is coated on outside stratum nucleare, and stratum nucleare includes the first nutritional ingredient that partial size is 100nm~1000 μm, and the first nutritional ingredient includes staple food constituents；Shell includes the second nutritional ingredient, and the second nutritional ingredient includes dietary fiber.The present invention has efficiently controlled the rapid increase of blood glucose after meal by the physical structure of construction nutritional staple food, and can be continuously body and provide energy.At the same time, the size controlling of the staple food constituents of coarse mouthfeel will be easily caused in above-mentioned nutritional staple food in 100nm~1000 μm, can also achieve the purpose that improve staple food mouthfeel in this way.In addition, containing staple food constituents and dietary fiber in nutritional staple food of the invention simultaneously, nutrition is more comprehensive, and more fully nutrient can be provided for body.

Description

Nano-micro level nutritional staple food and preparation method thereof
Technical field
The present invention relates to field of food, in particular to a kind of nano-micro level nutritional staple food and preparation method thereof.
Background technique
Certain outline file that China was promulgated in 2016 is pointed out: food and medicine industry should high speed development and Xiang Zhonggao End strides forward.For example, on requirement of the people for food be not limited to and filled the stomach, it is also desirable to nutrition is comprehensive, mouthfeel, after meal Glycemic control and lasting supplying energy etc. have increasingly higher demands.
Although its resultant effect need to be improved however, having there is miscellaneous nutraceutical currently on the market.
Summary of the invention
The main purpose of the present invention is to provide a kind of nano-micro level nutritional staple foods and preparation method thereof, to solve existing skill The problem of nutraceutical resultant effect in art is short of.
To achieve the goals above, according to an aspect of the invention, there is provided a kind of nano-micro level nutritional staple food, packet The shell for including stratum nucleare and being coated on outside stratum nucleare, stratum nucleare include the first nutritional ingredient that partial size is 100nm~1000 μm, the first battalion Forming point includes staple food constituents；Shell includes the second nutritional ingredient, and the second nutritional ingredient includes dietary fiber.
Further, staple food constituents include grain dust and/or potato powder；Preferably, grain dust is coixlacrymajobi powder, oat In powder, rice flour, corn flour, milled glutinous broomcorn millet powder, corn flour, quinoa powder, buckwheat, pearling cone meal, highland barley flour, sorghum flour and wheat flour One or more, potato powder is konjaku flour and/or purple sweet potato powder；Preferably, dietary fiber is resistant starch, resistant dextrin, soybean Dietary fiber, polydextrose, xylo-oligosaccharide, oligofructose, isomalto-oligosaccharide, cellulose, hemicellulose, pectin, seaweed glue, One of lignin and inulin are a variety of.
Further, the second nutritional ingredient further includes food-borne small peptide；Preferably, food-borne small peptide be wheat oligopeptide, One of soybean peptide, corn peptide, whey protein peptide, collagen peptide and ovalbumin peptide are a variety of.
Further, by weight, the first nutritional ingredient includes 20~50 parts of staple food constituents, the second nutritional ingredient Food-borne small peptide including 1~10 part of dietary fiber and 5~20 parts.
Further, the second nutritional ingredient further includes functional nutrient element, and functional nutrient element is plant polyphenol, vitamin A, vitamin E, vitamin D, vitamin B1, vitamin B2, vitamin B6, vitamin B12, pantothenic acid, niacin, folic acid, inositol, ox One of sulfonic acid and L-carnitine are a variety of；Preferably, by weight, the second nutritional ingredient further includes 0.2~2 part of function It can property nutrient.
Further, the second nutritional ingredient further includes cucurbitaceae vegetable powder；Preferably, the second nutritional ingredient further include 5~ 12 parts of cucurbitaceae vegetable powder；It is highly preferred that cucurbitaceae vegetable powder is balsam pear powder and/or cucurbita pepo powder.
Further, the second nutritional ingredient further includes minerals；Preferably, minerals be ferrous gluconate, zinc lactate, In glycine zine, l threonic acid, calcium gluconate, magnesium lactate, manganese gluconate, sodium selenite, Se-enriched yeast and copper sulphate It is one or more；It is highly preferred that the second nutritional ingredient further includes 0.2~1.4 part of minerals.
Further, the first nutritional ingredient further includes functional grease；Preferably, functional grease is lecithin；It is preferred that Ground, by weight, the first nutritional ingredient further include 0.5~10 part of functional grease.
According to another aspect of the present invention, a kind of preparation method of above-mentioned nano-micro level nutritional staple food is additionally provided, is wrapped It includes following steps: the first nutritional ingredient being pelletized, stratum nucleare particle is obtained；Second nutritional ingredient and water are mixed to form slurry；Benefit Atomizing spray is carried out to stratum nucleare particle with slurry, after dry, external in stratum nucleare particle forms shell, and then form nano-micro level Nutritional staple food.
Further, the following steps are included: staple food constituents are cured, are ground, form partial size is preparation method The staple food constituents of 100nm~1000 μm；Optional functional grease is mixed with the staple food constituents after grinding, obtains stratum nucleare Particle；Second nutritional ingredient and water are mixed to form slurry；Atomizing spray is carried out to stratum nucleare particle using slurry, after dry, The external of stratum nucleare particle forms shell, and then forms nano-micro level nutritional staple food；Preferably, nano-micro level nutritional staple food is being formed The step of after, preparation method further include the steps that by nutritional staple food carry out extrusion granulation.
The present invention provides a kind of nano-micro level nutritional staple foods comprising stratum nucleare and the shell being coated on outside stratum nucleare, core Layer includes particle made of the first nutritional ingredient of the partial size for 100nm~1000 μm, and the first nutritional ingredient includes staple food constituents； Shell includes the second nutritional ingredient, and the second nutritional ingredient includes dietary fiber and food-borne small peptide.
Above-mentioned nano-micro level nutritional staple food provided by the invention, designs the physical structure of staple food itself, will be more Carbohydrate, easily causing blood glucose, zooming staple food constituents are placed in stratum nucleare, blood glucose quickly raised diet will be not easy to cause Fiber is coated on the outside of stratum nucleare as shell.Even if also being had at least partly main in this way, the nutritional staple food of small particle is chewed Food constituents are covered by shell nutritional ingredient, will not be completely exposed in the oral cavity.With swallowing act, this part staple food Ingredient enters stomach in the state of cladding, likewise, external shell nutritional ingredient plays the role of physical isolation, thus It is able to extend digestion time of the staple food constituents in stomach even enteron aisle.The physics knot that the present invention passes through construction nutritional staple food Structure has efficiently controlled the rapid increase of blood glucose after meal, and can persistently provide energy for body.At the same time, above-mentioned battalion The size controlling that the staple food constituents of coarse mouthfeel will be easily caused in staple food is supported in 100nm~1000 μm, additionally it is possible to reach and change The purpose of philanthropist's food mouthfeel.In addition, contain staple food constituents, dietary fiber in nano-micro level nutritional staple food of the invention simultaneously, Nutrition is more comprehensive, and more fully nutrient can be provided for body.
Specific embodiment
It should be noted that in the absence of conflict, the features in the embodiments and the embodiments of the present application can phase Mutually combination.Below in conjunction with embodiment, the present invention will be described in detail.
The application is described in further detail below in conjunction with specific embodiment, these embodiments should not be understood as limitation originally Apply for range claimed.
As described in background technology part, there is resultant effect shortcoming in nutraceutical in the prior art.
To solve the above-mentioned problems, the present inventor by long term test and meticulously research and development, propose one kind receive it is micro- Meter level nutritional staple food comprising stratum nucleare and the shell being coated on outside stratum nucleare, stratum nucleare include that partial size is 100nm~1000 μm One nutritional ingredient, the first nutritional ingredient include staple food constituents；Shell includes the second nutritional ingredient, and the second nutritional ingredient includes meals Eat fiber.
Above-mentioned nano-micro level nutritional staple food provided by the invention, designs the physical structure of staple food itself, will be more Carbohydrate, easily causing blood glucose, zooming staple food constituents are placed in stratum nucleare, blood glucose quickly raised diet will be not easy to cause Fiber is coated on the outside of stratum nucleare as shell.Even if also being had at least partly main in this way, the nutritional staple food of small particle is chewed Food constituents are covered by shell nutritional ingredient, will not be completely exposed in the oral cavity.With swallowing act, this part staple food Ingredient enters stomach in the state of cladding, likewise, external shell nutritional ingredient plays the role of physical isolation, thus It is able to extend digestion time of the staple food constituents in stomach even enteron aisle.The physics knot that the present invention passes through construction nutritional staple food Structure has efficiently controlled the rapid increase of blood glucose after meal, and can persistently provide energy for body.At the same time, above-mentioned nutrition The size controlling of the staple food constituents of coarse mouthfeel will be easily caused in staple food in 100nm~1000 μm, additionally it is possible to reach improvement The purpose of staple food mouthfeel.In addition, containing staple food constituents, dietary fiber in nutritional staple food of the invention simultaneously, nutrition is more complete Face can provide more fully nutrient for body.
In a preferred embodiment, staple food constituents include grain dust and/or potato powder.Contain carbon in grain dust It is necessary can to supply human body applied to the present invention for hydrate, protein, inorganic salts and a small amount of fat and B family vitamin Energy, protein and a small amount of minerals, vitamins and other nutritious components.Bata-carotene, vitamin C and leaf are rich in potato powder Acid can provide richer nutrient for human body.Preferably, grain dust is coixlacrymajobi powder, oatmeal, rice flour, corn flour, broomcorn millet One of rice flour, corn flour, quinoa powder, buckwheat, pearling cone meal, highland barley flour, sorghum flour and wheat flour are a variety of, and potato powder is Konjaku flour and/or purple sweet potato powder.
In a preferred embodiment, grain dust includes coixlacrymajobi powder and oatmeal.Compared to other grain dusts, Semen Coicis Contain richer protein, vitamin B1, B2, calcium, phosphorus, iron, water-soluble fibre and grease in powder, is then rich in oatmeal Soluble Fiber, and have a small amount of fat of full cereals.Coixlacrymajobi powder and/or oatmeal is selected to be applied to as grain dust above-mentioned Staple food constituents are also a supporting role gently blood glucose rising after meal.It is highly preferred that the weight between coixlacrymajobi powder and oatmeal Amount is than being 1~2:1.
In order to which the nutrition for further increasing above-mentioned nano-micro level nutritional staple food is comprehensive, preferably above-mentioned second nutritional ingredient is also Including food-borne small peptide.Preferably, food-borne small peptide is wheat oligopeptide, soybean peptide, corn peptide, whey protein peptide, collagen One of peptide and ovalbumin peptide are a variety of.Wheat oligopeptide has ACE inhibiting effect, immunological regulation, anti-oxidant etc. a variety of Bioactivity.Meanwhile wheat oligopeptide can also inhibit the activity of angiotensin converting enzyme, to physiologically reduce blood Pressure.Soybean peptide can increase the important immune organ of human body: the health degree of the volume of thymus gland, so as to more effectively enhance machine Body immunity.And soybean peptide also has rapid recovery fatigue, enhancing muscle strength, blood pressure lowering and other effects.Corn peptide, lactalbumin Peptide, collagen peptide and ovalbumin peptide also have effect similar with wheat oligopeptide and soybean peptide.In short, above-mentioned several food-borne The nutrition that small peptide can further increase staple food is comprehensive.
In a preferred embodiment, dietary fiber is resistant starch, resistant dextrin, soybean dietary fiber, poly- Portugal Grape sugar, xylo-oligosaccharide, oligofructose, isomalto-oligosaccharide, cellulose, hemicellulose, pectin, seaweed glue, lignin and inulin One of or it is a variety of.
In order to which the nutrition for further increasing above-mentioned slow-release nutrient staple food is comprehensive, in a preferred embodiment, press Parts by weight meter, the first nutritional ingredient include 20~50 parts of staple food constituents, and the second nutritional ingredient includes that 1~10 part of diet is fine 5~20 parts of peacekeeping of food-borne small peptide.In this way, the nutrient of the above-mentioned nutritional staple food of one side is more fully, another aspect meals The cladding thickness for eating fiber and food-borne small peptide is more suitable, be conducive to during chewing preferably to staple food constituents into Row isolation.
It should be noted that there is unified dimension, such as the first battalion between the number of above-mentioned ingredient each by weight Forming point includes 20 parts of staple food constituents, and the second nutritional ingredient includes 1 part of dietary fiber, then illustrates the weight of staple food constituents Amount is 20 times of dietary fiber weight.
In order to which the nutrition for further increasing above-mentioned slow-release nutrient staple food is comprehensive, in a preferred embodiment, the Two nutritional ingredients further include functional nutrient element, and functional nutrient element is plant polyphenol (including Polyphenols, such as tea polyphenols, also Including flavonoids nutrient etc.), VitAVitE, vitamin D, vitamin B1, vitamin B2, vitamin B6, vitamin One of B12, pantothenic acid, niacin, folic acid, inositol, taurine and L-carnitine are a variety of；Preferably, by weight, second Nutritional ingredient further includes 0.2~2 part of functional nutrient element.
In a preferred embodiment, the second nutritional ingredient further includes cucurbitaceae vegetable powder.Cucurbitaceae vegetable powder sheet Body contains blood sugar reducing component, and cucurbitaceae vegetable powder, the physics in addition to that can utilize staple food are added in above-mentioned slow-release nutrient staple food Structure extends the digestion time of staple food constituents with gently blood glucose rise after meal, additionally it is possible to which auxiliary is more effectively controlled with chemical action Blood glucose processed.Preferably, the second nutritional ingredient further includes 5~12 parts of cucurbitaceae vegetable powder；It is highly preferred that cucurbitaceae vegetable powder is Balsam pear powder and/or cucurbita pepo powder." glucokinin " charantin for containing suitable content in balsam pear powder, can be safer, steady Ground reduces blood glucose, it is important that can also improve pancreas islet gland function, repair B cell, improve significantly to diabetic complication tool Effect.Meanwhile balsam pear powder also has the function of adjusting blood lipid, reduce blood pressure, moreover it is possible to enhance insulin cell activity, accelerate blood glucose Oxidation.Cucurbita pepo powder can also promote the secretion of human insulin, effectively prevent diabetes, prevention nephropathy, help to enhance The power of regeneration of liver and kidney cells.
In a preferred embodiment, the second nutritional ingredient further includes minerals；Preferably, minerals are glucose Sour ferrous iron, zinc lactate, glycine zine, l threonic acid, calcium gluconate, magnesium lactate, manganese gluconate, sodium selenite, selenium-rich One of yeast and copper sulphate are a variety of；It is highly preferred that the second nutritional ingredient further includes 0.2~1.4 part of minerals.Mineral Matter is the necessary element of human body as vitamin, minerals be itself can not generate, synthesis, therefore in above-mentioned nutritional staple food The middle above-mentioned minerals of addition can supplement minerals appropriate for body, be further ensured that the intake of nutrient.
In a preferred embodiment, the first nutritional ingredient further includes functional grease；Preferably, functional grease For lecithin；Preferably, by weight, the first nutritional ingredient further includes 0.5~10 part of functional grease.
According to another aspect of the present invention, a kind of preparation method of above-mentioned nano-micro level nutritional staple food is additionally provided, is wrapped It includes following steps: the first nutritional ingredient being pelletized, stratum nucleare particle is obtained；Second nutritional ingredient and water are mixed to form slurry；Benefit Atomizing spray is carried out to stratum nucleare particle with slurry, after dry, external in stratum nucleare particle forms shell, and then form nutrition master Food.
Above-mentioned nutritional staple food can be obtained using above-mentioned preparation method, by polysaccharide, on to easily cause blood glucose quick Rise staple food constituents be placed in stratum nucleare, will be not easy to cause blood glucose quickly raised dietary fiber and food-borne small peptide as shell packet Overlay on the outside of stratum nucleare.Even if also having at least partly staple food constituents in this way, the nutritional staple food of small particle is chewed and being wrapped by In shell nutritional ingredient, it will not be completely exposed in the oral cavity.With swallowing act, shape of this part staple food constituents in cladding Enter stomach under state, likewise, external shell nutritional ingredient plays the role of physical isolation, it is thus possible to extend staple food Digestion time of the ingredient in stomach even enteron aisle.The present invention is efficiently controlled by the physical structure of construction nutritional staple food The rapid increase of blood glucose after meal.At the same time, the grain of the staple food constituents of coarse mouthfeel will be easily caused in above-mentioned nutritional staple food Diameter is controlled in 100nm~1000 μm, additionally it is possible to achieve the purpose that improve staple food mouthfeel.In addition, simultaneously containing master in nutritional staple food Constituents, food-borne small peptide and cellulose are eaten, nutrition is more comprehensive, and more fully nutrient can be provided for body.
In a preferred embodiment, preparation method is the following steps are included: staple food constituents are cured, are ground Mill forms the staple food constituents that partial size is 100nm~1000 μm；By the staple food constituents after optional functional grease and grinding Mixing, obtains stratum nucleare particle；Second nutritional ingredient and water are mixed to form slurry；Atomization spray is carried out to stratum nucleare particle using slurry Leaching, after dry, external in stratum nucleare particle forms shell, and then forms nano-micro level nutritional staple food.
Preferably, after the step of forming nano-micro level nutritional staple food, preparation method further includes carrying out nutritional staple food The step of extrusion granulation.Double screw extruder can be used during extrusion granulation, utilize rotating-cutting equipment by nutrition after extrusion Staple food is peeled into various 3D moulding, such as rice type.
Beneficial effects of the present invention are further illustrated by the following examples:
The technique that following embodiment prepares nano-micro level nutritional staple food is as follows:
Staple food constituents are cured, are ground, the staple food constituents that partial size is 100nm~1000 μm are formed；It will be optional Functional grease mixed with the staple food constituents after grinding, obtain stratum nucleare particle；Second nutritional ingredient is mixed to form with water Slurry；Atomizing spray is carried out to stratum nucleare particle using slurry, after dry, external in stratum nucleare particle forms shell, and then formed Nutritional staple food.
Embodiment 1 to 12
The slow-release nutrient staple food for providing ingredient difference in each embodiment, matching different (numbers), preparation process is as above Described, specific ingredient and component are shown in Table 1 and 2；
Comparative example 1
The preparation process and composition and ratio of the comparative example with embodiment 1, the difference is that, the average grain diameter of staple food ingredient For 50nm, it is shown in Table 2.
Table 1
Table 2
As a result it characterizes:
Above-described embodiment 1 to 9 is detected using the method for vitro detection, nutritional staple food in comparative example 1, generates speed with glucose It spends to characterize the speed of each nutritional staple food blood glucose rise, the specific detection method is as follows:
Step 1: detecting the carbohydrate content (unit: g/100) of each nutritional staple food, 1g carbohydrate institute will be contained The weight of corresponding nutritional staple food is denoted as n, needs to illustrate, the n in each embodiment and comparative example is different, and those skilled in the art answer Understand, details are not described herein.Then it will be placed in conical flask containing each nutritional staple food corresponding to 1g carbohydrate respectively；
Step 2: Mouthsimulator digestion: adding the phosphate buffer of 3mL pH=6.9, then plus 1mL in Xiang Shangshu conical flask 2.5g/L is previously heated to 35~37 DEG C of trypsin solution；It is beaten sample 15 times with glass bar, with 6ml phosphate buffer (pH= 6.9) glass bar is rinsed well；Simulation peptic digest: it continues up and states in conical flask plus 6ml NaCl containing 0.024g, 0.05g stomach The concentration of protease and 0.05g guar gum is the phosphate buffer of 0.1mol/L, with the HCl solution tune pH to 1.5 of 2mol/L ±0.05；Add 3~5 glass marbles, then 37 DEG C in isothermal vibration water-bath, 50r/min convolution concussion 30min；It simulates small Intestinal digestion: it continues up in the solution stated after adding 10ml phosphate buffer to isothermal vibration 30min in conical flask, uses volume fraction 20%NaOH solution tune pH to 6.9 ± 0.05；After adjusting pH, conical flask is continued to be put into 37 DEG C, 50r/min convolution shake In the isothermal vibration water-bath swung；Add 125 μ L MgCl2-CaCl2(5.71g MgCl is added in solution in 1L distilled water2And 33.29g CaCl2, the 40g/L trypsin solution of 125 μ L, 200 μ L amylo-transglucosidases, the rapid distilled water that supplements is to 50ml；
Step 3: distilled water supplement, which finishes, immediately begins to timing, and takes at 0min, 30min, 60min, 120min time point 1mL sample is in centrifuge tube, and the 5min of boiling water bath enzyme deactivation immediately；Natural cooling after enzyme deactivation, and under the conditions of 8000rpm, 4 DEG C from Heart 15min；250 μ L supernatants are taken to be put into the centrifuge tube added with 95% ethanol solution of 1mL volume fraction in advance, in 8000rpm, It is centrifuged under the conditions of 4 DEG C；(centrifugation purpose: removal foreign protein prevents filtering to be not thorough the influence to HPLC column) takes containing ethyl alcohol The distilled water of 900 μ l is added in small test tube in 300 μ l of supernatant；It can be changed in right amount with the ratio of water herein；
Step 4: having drawn above-mentioned solution with sample introduction syringe, crossed 0.45 μm of nylon worry film and enter in upper sample bottle；Detection Using Hypersil-NH2 column, Composition distribution, determination condition is set as: mobile phase is acetonitrile: water=70:30 (v/v), flow velocity: 1.0mL/min, column temperature: 40 DEG C；After condition is set, first by prepared 2mg/ml, 4mg/ml, 6mg/ml, 8mg/ml, 10mg/ml glucose standards solution sample detection, the appearance time and peak area of glucose standard, makees standard curve；Later Sampling sample is detected, according to the standard curve that the peak area of sample substitutes into, the concentration for obtaining glucose (is observed each The concentration of sample glucose of solution after digesting different time length changes, and variation then indicates that blood glucose rise speed is fast fastly, becomes Change then indicates that blood glucose rise speed is slow slowly, the results are shown in Table 3).
Table 3
It can be seen from the above description that the above embodiments of the present invention realized the following chievements:
The present invention has efficiently controlled the rapid increase of blood glucose after meal, and energy by the physical structure of construction nutritional staple food It is enough continuously body and energy is provided.At the same time, the staple food constituents of coarse mouthfeel will be easily caused in above-mentioned nutritional staple food Size controlling is in 100nm~1000 μm, additionally it is possible to achieve the purpose that improve staple food mouthfeel.In addition, in nutritional staple food of the invention Contain staple food constituents, dietary fiber simultaneously, nutrition is more comprehensive, and more fully nutrient can be provided for body.
It is highly preferred that as can be seen from the above embodiments, to the type and use of a nutritional ingredient while structural physical structure Amount proportion carries out preferably, nutritional staple food performing better in terms of controlling blood glucose.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.

Claims (10)

1. a kind of nano-micro level nutritional staple food, which is characterized in that the nano-micro level nutritional staple food includes stratum nucleare and is coated on institute State the shell outside stratum nucleare, the stratum nucleare includes the first nutritional ingredient that partial size is 100nm~1000 μm, first nutrition at Dividing includes staple food constituents；The shell includes the second nutritional ingredient, and second nutritional ingredient includes dietary fiber.
2. nano-micro level nutritional staple food according to claim 1, which is characterized in that the staple food constituents include grain dust And/or potato powder；Preferably, the grain dust is coixlacrymajobi powder, oatmeal, rice flour, corn flour, milled glutinous broomcorn millet powder, corn flour, quinoa One of powder, buckwheat, pearling cone meal, highland barley flour, sorghum flour and wheat flour are a variety of, the potato powder be konjaku flour and/or Purple sweet potato powder；Preferably, the dietary fiber be resistant starch, resistant dextrin, soybean dietary fiber, polydextrose, xylo-oligosaccharide, One of oligofructose, isomalto-oligosaccharide, cellulose, hemicellulose, pectin, seaweed glue, lignin and inulin are a variety of.
3. nano-micro level nutritional staple food according to claim 1 or 2, which is characterized in that second nutritional ingredient is also wrapped Include food-borne small peptide；Preferably, the food-borne small peptide is wheat oligopeptide, soybean peptide, corn peptide, whey protein peptide, collagen One of peptide and ovalbumin peptide are a variety of.
4. nano-micro level nutritional staple food according to claim 3, which is characterized in that by weight, first nutrition Ingredient includes 20~50 parts of the staple food constituents, and second nutritional ingredient includes 1~10 part of the dietary fiber and 5 ~20 parts of the food-borne small peptide.
5. nano-micro level nutritional staple food according to claim 4, which is characterized in that second nutritional ingredient further includes function Energy property nutrient, the functional nutrient element are plant polyphenol, VitAVitE, vitamin D, vitamin B1, vitamin One of B2, vitamin B6, vitamin B12, pantothenic acid, niacin, folic acid, inositol, taurine and L-carnitine are a variety of；It is preferred that Ground, by weight, second nutritional ingredient further include 0.2~2 part of functional nutrient element.
6. nano-micro level nutritional staple food according to claim 5, which is characterized in that second nutritional ingredient further includes calabash Lu Ke Vegetable powder；Preferably, second nutritional ingredient further includes 5~12 parts of the cucurbitaceae vegetable powder；It is highly preferred that institute Stating cucurbitaceae vegetable powder is balsam pear powder and/or cucurbita pepo powder.
7. nano-micro level nutritional staple food according to claim 6, which is characterized in that second nutritional ingredient further includes mine Substance；Preferably, the minerals are ferrous gluconate, zinc lactate, glycine zine, l threonic acid, calcium gluconate, cream One of sour magnesium, manganese gluconate, sodium selenite, Se-enriched yeast and copper sulphate are a variety of；It is highly preferred that second nutrition Ingredient further includes 0.2~1.4 part of the minerals.
8. nano-micro level nutritional staple food according to claim 4, which is characterized in that first nutritional ingredient further includes function It can property grease；Preferably, the functional grease is lecithin；Preferably, by weight, first nutritional ingredient is also wrapped Include 0.5~10 part of the functional grease.
9. the preparation method of nano-micro level nutritional staple food described in a kind of any one of claims 1 to 7, which is characterized in that institute State preparation method the following steps are included:
First nutritional ingredient is pelletized, stratum nucleare particle is obtained；
Second nutritional ingredient and water are mixed to form slurry；
Atomizing spray is carried out to the stratum nucleare particle using the slurry, after dry, external in the stratum nucleare particle forms shell Layer, and then form the nano-micro level nutritional staple food.
10. preparation method according to claim 9, which is characterized in that the preparation method comprises the following steps:
Staple food constituents are cured, are ground, the staple food constituents that partial size is 100nm~1000 μm are formed；
Optional functional grease is mixed with the staple food constituents after grinding, obtains the stratum nucleare particle；
Second nutritional ingredient and water are mixed to form slurry；
Atomizing spray is carried out to the stratum nucleare particle using the slurry, after dry, external in the stratum nucleare particle forms shell Layer, and then form the nano-micro level nutritional staple food；
Preferably, after the step of forming the nutritional staple food, the preparation method further includes by the nano-micro level nutrition Staple food carries out the step of extrusion granulation.
CN201910140474.9A 2018-03-06 2019-02-21 Nano-micro level nutritional staple food and preparation method thereof Pending CN109730244A (en)

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Application publication date: 20190510