CN110338427A - 一种肽髓粉及其制备方法 - Google Patents
一种肽髓粉及其制备方法 Download PDFInfo
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- CN110338427A CN110338427A CN201810305944.8A CN201810305944A CN110338427A CN 110338427 A CN110338427 A CN 110338427A CN 201810305944 A CN201810305944 A CN 201810305944A CN 110338427 A CN110338427 A CN 110338427A
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Classifications
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- 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
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种肽髓粉及其制备方法,涉及固体饮料及其制备方法领域,所述肽髓粉包括如下重量份的组分:速溶豆粉10~15份、鹰嘴豆10~I5份、黑豆5~10份、牛骨髓肽粉10~12份、牛脊髓肽粉10~12份、牛脑髓肽粉10~12份、黑芝麻3~5份、黑桑葚2~5份、酸枣仁2~5份、燕麦5~10份、人参1~5份、茯苓1~5份、肉桂1~6份、牡蛎2~6份、石斛2~8份、山药2~8份、银杏2~5份、葛根2~5份、火麻仁2~5份、奇亚籽2~5份、牛骨胶原蛋白肽5~10份。本发明制备的肽髓粉营养价值丰富,口感独特,具有提高人体免疫力,改善睡眠,提高骨密度和预防骨质疏松的作用。
Description
技术领域
本发明涉及固体饮料及其制备方法领域。尤其是一种肽髓粉及其制备方法。
背景技术
人的一生中有三分之一的时间必须花在睡眠上,五天不睡人就会死去。睡眠作为生命所必须的过程,是机体复原、整合和巩固记忆的重要环节,是健康不可缺少的组成部分。据世界卫生组织调查,27%的人有睡眠问题。若人们没有得到充足的睡眠休息,就会严重影响日常的生活和工作,还会影响身体健康。
生活节奏的加快和工作、生活压力的增加,使得失眠和睡眠质量差的人群日益增多,影响了正常的工作和生活。为了提高睡眠质量,部分人群选择了使用安眠药来促进睡眠,但是安眠药剂量难以掌握,容易造成事故,危险性大。
发明内容
本发明的目的是提供一种肽髓粉,其营养价值丰富,口感独特,具有提高人体免疫力,改善睡眠的作用,从而避免了对药物的依赖。
为了实现上述目的,本发明提供的一种肽髓粉,其特征在于:包括如下重量份的组分:速溶豆粉10~15份、鹰嘴豆10~I5份、黑豆5~10份、牛骨髓肽粉10~12份、牛脊髓肽粉10~12份、牛脑髓肽粉10~12份、黑芝麻3~5份、黑桑葚2~5份、酸枣仁2~5份、燕麦5~10份、人参1~5份、茯苓1~5份、肉桂1~6份、牡蛎2~6份、石斛2~8份、山药2~8份、银杏2~5份、葛根2~5份、火麻仁2~5份、奇亚籽2~5份、牛骨胶原蛋白肽5~10份。
优选地,所述肽髓粉还包括增稠剂2~5份。所述增稠剂为藻胶、卡拉胶、果胶和魔芋胶中的一种或几种。
优选地,所述肽髓粉还包括口味调节剂5~10份。所述口味调节剂为乳粉、甜味剂、水果味香精中的一种或几种。
优选地,所述肽髓粉还包括营养强化剂1-2份。所述营养强化剂为维生素A、维生素D、维生素E和维生素C中的一种或几种。
优选地,所述肽髓粉为如下重量组分:速溶豆粉10份、鹰嘴豆10份、黑豆8份、牦牛骨髓肽粉12份、牦牛脊髓肽粉12份、牦牛脑髓肽粉12份、黑芝麻4份、黑桑葚4份、酸枣仁3份、燕麦8份、人参3份、茯苓3份、肉桂4份、牡蛎4份、石斛5份、山药6份、银杏3份、葛根3份、火麻仁4份、奇亚籽4份、牛骨胶原蛋白肽10份、乳粉10份、麦芽糊精5份、维生素A 0.5份、维生素D0.5份、维生素E 0.5份和维生素C 0.5份。
所述肽髓粉的制备方法:其特征在于:包括如下步骤:
1)称量:根据配方中各组分的质量份数进行称量;
2)粉碎:将固体组分粉碎成粉末;
3)混料:将乳粉和营养强化剂以外的组分混合均匀制成混合料;
4)灭菌:用微波瞬时灭菌机对混合料进行灭菌,灭菌温度为80~90℃,微波灭菌时间为5~8min;
5)混料:将乳粉和营养强化剂与上述混合料进行混合;
6)包装:将灭菌后的混合料进行定量包装后即制得肽髓粉。
本发明中所用的各原料都可以从市售渠道直接购得。
其中:
牛三髓是指牛骨髓、牛脑髓和牛脊髓,牛三髓中提取得到的多种小分子肽的混合物,肽含量在85%以上,是骨髓中的精华。富含多种活性肽和氨基酸,很容易被人体吸收,可调节人体代谢功能,易于消化吸收,有促进免疫、激素调节、抗菌、抗病毒、降血压等作用,食用安全性高。
黑芝麻含有大量的脂肪和蛋白质,还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。具有“补肝肾,滋五脏,益精血,润肠燥”等功效,被视为滋补圣品。
黑桑葚可以明目,缓解眼睛疲劳干涩的症状。桑葚具有生津止渴、促进消化、帮助排便等作用,适量食用能促进胃液分泌,刺激肠蠕动及解除燥热。祖国医学认为,桑葚性味甘寒,具有补肝益肾、生津熄风功效,可用于辅助治疗肝肾亏虚所致的各种病症。
酸枣仁含有含有生物碱、多种氨基酸和金属元素等成分,能起到宁心安神、补中养肝、敛汗等作用,对惊悸怔忡和体虚自汗等病症有较好的治疗效果。
燕麦富含膳食纤维,能促进肠胃蠕动,利于排便,热量低,升糖指数低,降脂降糖。
人参味甘、微苦,性微温,归脾、肺、心、肾经,气雄体润,升多于降;具有补气固脱,健脾益肺,宁心益智,养血生津的功效。
茯苓味甘、淡、性平,入药具有利水渗湿、益脾和胃、宁心安神之功用。现代医学研究:茯苓能增强机体免疫功能,茯苓多糖有明显的抗肿瘤及保肝脏作用。
本发明具有如下有益效果:
本发明是以牛骨髓肽粉、牛脑髓肽粉和牛脊髓肽粉为主要原料,以其他原料为辅助,通过合理的配比和相应的制备工艺得到的肽髓粉营养价值丰富,口感独特,具有提高人体免疫力,改善睡眠的作用,适合存在睡眠问题的人群长期服用。同时本发明的肽髓粉还有提高骨密度和预防骨质疏松的作用。
具体实施方式
下面结合具体实施例对本发明做进一步说明,以助于理解本发明的内容。
实施例1:
一种肽髓粉,包括如下重量份的组分:速溶豆粉10份、鹰嘴豆10份、黑豆9份、牛骨髓肽粉10份、牛脊髓肽粉10份、牛脑髓肽粉10份、黑芝麻5份、黑桑葚4份、酸枣仁5份、燕麦5份、人参2份、茯苓2份、肉桂2份、牡蛎6份、石斛5份、山药6份、银杏5份、葛根5份、火麻仁3份、奇亚籽5份、牛骨胶原蛋白肽8份。
所述的一种肽髓粉的制备方法如下:
1)称量:根据配方中各组分的质量份数进行称量;
2)粉碎:将固体组分粉碎成粉末;
3)灭菌:用微波瞬时灭菌机对混合料进行灭菌,灭菌温度为80~90℃,微波灭菌时间为5~8min;
4)包装:将灭菌后的混合料进行定量包装后即制得肽髓粉。
实施例2:
一种肽髓粉,包括如下重量份的组分:速溶豆粉12份、鹰嘴豆12份、黑豆8份、牛骨髓肽粉11份、牛脊髓肽粉11份、牛脑髓肽粉11份、黑芝麻4份、黑桑葚3份、酸枣仁5份、燕麦7份、人参5份、茯苓3份、肉桂5份、牡蛎5份、石斛6份、山药4份、银杏4份、葛根4份、火麻仁4份、奇亚籽3份、牛骨胶原蛋白肽10份、藻胶3份、魔芋胶1份、乳粉5份、维生素A1份。
所述的一种肽髓粉的制备方法如下:
1)称量:根据配方中各组分的质量份数进行称量;
2)粉碎:将固体组分粉碎成粉末;
3)混料:将乳粉和维生素A以外的组分混合均匀制成混合料;
4)灭菌:用微波瞬时灭菌机对混合料进行灭菌,灭菌温度为80~90℃,微波灭菌时间为5~8min;
5)混料:将乳粉和维生素A与上述混合料进行混合;
6)包装:将灭菌后的混合料进行定量包装后即制得肽髓粉。
实施例3:
一种肽髓粉,包括如下重量份的组分:速溶豆粉15份、鹰嘴豆I5份、黑豆5份、牛骨髓肽粉12份、牛脊髓肽粉12份、牛脑髓肽粉12份、黑芝麻3份、黑桑葚2份、酸枣仁3份、燕麦9份、人参4份、茯苓4份、肉桂4份、牡蛎4份、石斛4份、山药6份、银杏3份、葛根3份、火麻仁3份、奇亚籽4份、牛骨胶原蛋白肽9份、魔芋胶4份、卡拉胶1份、甜味剂1份、维生素A 0.5份、维生素D 0.5份、维生素E 0.5份。
所述的一种肽髓粉的制备方法如下:
1)称量:根据配方中各组分的质量份数进行称量;
2)粉碎:将固体组分粉碎成粉末;
3)混料:将维生素A、维生素D、维生素E以外的组分混合均匀制成混合料;
4)灭菌:用微波瞬时灭菌机对混合料进行灭菌,灭菌温度为80~90℃,微波灭菌时间为5~8min;
5)混料:将维生素A、维生素D和维生素E与上述混合料进行混合;
6)包装:将灭菌后的混合料进行定量包装后即制得肽髓粉。
实施例4:
速溶豆粉10份、鹰嘴豆10份、黑豆8份、牦牛骨髓肽粉12份、牦牛脊髓肽粉12份、牦牛脑髓肽粉12份、黑芝麻4份、黑桑葚4份、酸枣仁3份、燕麦8份、人参3份、茯苓3份、肉桂4份、牡蛎4份、石斛5份、山药6份、银杏3份、葛根3份、火麻仁4份、奇亚籽4份、牛骨胶原蛋白肽10份、乳粉10份、麦芽糊精5份、维生素A 0.5份、维生素D 0.5份、维生素E 0.5份和维生素C0.5份。
所述的一种肽髓粉的制备方法如下:
1)称量:根据配方中各组分的质量份数进行称量;
2)粉碎:将固体组分粉碎成粉末;
3)混料:将乳粉和维生素A、维生素D、维生素E和维生素C以外的组分混合均匀制成混合料;
4)灭菌:用微波瞬时灭菌机对混合料进行灭菌,灭菌温度为80~90℃,微波灭菌时间为5~8min;
5)混料:将乳粉和维生素A、维生素D、维生素E和维生素C与上述混合料进行混合;
6)包装:将灭菌后的混合料进行定量包装后即制得肽髓粉。
对比例1:
一种肽髓粉,包括如下重量份的组分:速溶豆粉10份、鹰嘴豆10份、黑豆10份、牛骨髓肽粉5份、牛脊髓肽粉6份、牛脑髓肽粉7份、黑芝麻2份、黑桑葚8份、酸枣仁8份、燕麦12份、人参7份、茯苓3份、肉桂8份、牡蛎5份、石斛6份、山药8份、银杏6份、葛根5份、火麻仁2份、奇亚籽2份、牛骨胶原蛋白肽10份、藻胶3份、魔芋胶1份、乳粉5份、维生素A1份。
所述的一种肽髓粉的制备方法如下:
1)称量:根据配方中各组分的质量份数进行称量;
2)粉碎:将固体组分粉碎成粉末;
3)混料:将乳粉和维生素A以外的组分混合均匀制成混合料;
4)灭菌:用微波瞬时灭菌机对混合料进行灭菌,灭菌温度为80~90℃,微波灭菌时间为5~8min;
5)混料:将乳粉和维生素A与上述混合料进行混合;
6)包装:将灭菌后的混合料进行定量包装后即制得肽髓粉。
对比例2:
一种肽髓粉,包括如下重量份的组分:速溶豆粉15份、鹰嘴豆I5份、黑豆10份、牛骨髓肽粉15份、牛脊髓肽粉12份、牛脑髓肽粉20份、黑芝麻5份、黑桑葚5份、酸枣仁2份、燕麦5份、人参1份、茯苓6份、肉桂6份、牡蛎6份、石斛8份、山药8份、银杏5份、葛根5份、火麻仁2份、奇亚籽2份、牛骨胶原蛋白肽12份、魔芋胶4份、卡拉胶1份、甜味剂1份、维生素A 0.5份、维生素D 0.5份、维生素E 0.5份
所述的一种肽髓粉的制备方法如下:
1)称量:根据配方中各组分的质量份数进行称量;
2)粉碎:将固体组分粉碎成粉末;
3)混料:将维生素A、维生素D和维生素E以外的组分混合均匀制成混合料;
4)灭菌:用微波瞬时灭菌机对混合料进行灭菌,灭菌温度为80~90℃,微波灭菌时间为5~8min;
5)混料:将维生素A、维生素D和维生素E与上述混合料进行混合;
6)包装:将灭菌后的混合料进行定量包装后即制得肽髓粉。
应用例:
随机抽取年龄在25-60岁之间的失眠人群,男女不限共300人,分为6组,每组100人,分别饮用实施例1~4及对比例1~2的肽髓粉,坚持每天服用6个月,疗效判定标准:①显效:睡眠状况明显改善;②好转:睡眠状况有所改善;③无效:睡眠状况无明显改善。调查结果如下表所示:
人数/例 | 显效/例 | 好转/例 | 无效/例 | 有效率/% | |
实施例1 | 100 | 90 | 7 | 3 | 97 |
实施例2 | 100 | 95 | 2 | 3 | 97 |
实施例3 | 100 | 97 | 1 | 2 | 98 |
实施例4 | 100 | 99 | 1 | 0 | 100 |
对比例1 | 100 | 18 | 51 | 31 | 69 |
对比例2 | 100 | 10 | 57 | 33 | 67 |
食品的研发是一个复杂的过程,同时由于影响因素众多,所以试验具有偶然性,食品的组分的种类、含量以及制备工艺均对食品的功能产生不可预料的影响。发明人在大量的试验下偶然发现由包括实施例1-4在内的技术方案制备的肽髓粉具有有效改善睡眠状况的作用,有效率≥97%,而由对比例1和2制备的肽髓粉改善睡眠的效果有限。同时本发明制备的肽髓粉营养价值丰富,口感独特,适合存在睡眠问题的人群长期食用。同时本发明还有增加人体免疫力、提高骨密度、预防骨质疏松的作用。
本文中应用了具体个例对发明构思进行了详细阐述,以上实施例的说明只是用于帮助理解本发明的核心思想。应当指出,对于本技术领域的普通技术人员来说,在不脱离该发明构思的前提下,所做的任何显而易见的修改、等同替换或其他改进,均应包含在本发明的保护范围之内。
Claims (9)
1.一种肽髓粉,其特征在于:包括如下重量份的组分:速溶豆粉10~15份、鹰嘴豆10~15份、黑豆5~10份、牛骨髓肽粉10~12份、牛脊髓肽粉10~12份、牛脑髓肽粉10~12份、黑芝麻3~5份、黑桑葚2~5份、酸枣仁2~5份、燕麦5~10份、人参1~5份、茯苓1~5份、肉桂1~6份、牡蛎2~6份、石斛2~8份、山药2~8份、银杏2~5份、葛根2~5份、火麻仁2~5份、奇亚籽2~5份、牛骨胶原蛋白肽5~10份。
2.根据权利要求1所述的肽髓粉,其特征在于:所述肽髓粉还包括增稠剂2~5份。
3.根据权利要求2所述的肽髓粉,其特征在于:所述肽髓粉还包括口味调节剂5~10份。
4.根据权利要求3所述的肽髓粉,其特征在于:所述肽髓粉还包括营养强化剂1-2份。
5.根据权利要求4所述的肽髓粉,其特征在于:所述增稠剂为藻胶、卡拉胶、果胶和魔芋胶中的一种或几种。
6.根据权利要求5所述的肽髓粉,其特征在于:所述口味调节剂为乳粉、甜味剂、水果味香精中的一种或几种。
7.根据权利要求6所述的肽髓粉,其特征在于:所述营养强化剂为维生素A、维生素D、维生素E和维生素C中的一种或几种。
8.根据权利要求7所述的肽髓粉,其特征在于:所述肽髓粉为如下重量组分:速溶豆粉10份、鹰嘴豆10份、黑豆8份、牦牛骨髓肽粉12份、牦牛脊髓肽粉12份、牦牛脑髓肽粉12份、黑芝麻4份、黑桑葚4份、酸枣仁3份、燕麦8份、人参3份、茯苓3份、肉桂4份、牡蛎4份、石斛5份、山药6份、银杏3份、葛根3份、火麻仁4份、奇亚籽4份、牛骨胶原蛋白肽10份、乳粉10份、麦芽糊精5份、维生素A 0.5份、维生素D 0.5份、维生素E 0.5份和维生素C 0.5份。
9.一种制备权利要求1-8任一所述肽髓粉的方法:其特征在于:包括如下步骤:
1)称量:根据配方中各组分的质量份数进行称量;
2)粉碎:将固体组分粉碎成粉末;
3)混料:将乳粉和营养强化剂以外的组分混合均匀制成混合料;
4)灭菌:用微波瞬时灭菌机对混合料进行灭菌,灭菌温度为80~90℃,微波灭菌时间为5~8min;
5)混料:将乳粉和营养强化剂与上述混合料进行混合;
6)包装:将灭菌后的混合料进行定量包装后即制得肽髓粉。
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CN113662147A (zh) * | 2021-07-19 | 2021-11-19 | 辽宁生物时代健康食品有限公司 | 一种山药牛髓粉及其制备方法 |
CN115039811A (zh) * | 2022-06-28 | 2022-09-13 | 陕西真创髓养医食研究有限公司 | 一种吸收效果好的三元髓肽及其生产方法 |
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