CN110870529A - A nutritional product suitable for astronaut constitution - Google Patents

A nutritional product suitable for astronaut constitution Download PDF

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Publication number
CN110870529A
CN110870529A CN201811024058.4A CN201811024058A CN110870529A CN 110870529 A CN110870529 A CN 110870529A CN 201811024058 A CN201811024058 A CN 201811024058A CN 110870529 A CN110870529 A CN 110870529A
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powder
parts
flour
bran
germ
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白飞
毛宏伟
曲建伟
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Beijing Flying Space Applied Technology Research Institute
Tianjin Xingyu Space Biotechnology Co Ltd
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Beijing Flying Space Applied Technology Research Institute
Tianjin Xingyu Space Biotechnology 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L19/09—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/46—Spray-drying
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • 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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  • Chemical & Material Sciences (AREA)
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Abstract

The invention discloses a nutrition product suitable for the physique of astronauts, which comprises the following raw materials: whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder, pumpkin powder, maltodextrin and xylitol; the particle sizes of the oat flour, the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm. The product of the invention is rich in five nutrients such as protein, fat, carbohydrate, dietary fiber, vitamin and the like required by human body, can comprehensively provide dietary nutrition supply for human body and maintain the physical health of human body.

Description

A nutritional product suitable for astronaut constitution
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a nutritional product suitable for the physique of astronauts.
Background
The discussion of constitutions in traditional Chinese medicine is first found in Huangdi's inner meridian in Qin and Han dynasties in China. The understanding of constitutions in the medical community originates from the discussion of the causes of disease, and the research category of constitutions for human beings is aimed at the correlation between human body structure and function. Constitutions therefore refer to the special state of relatively stable structure, function and metabolism of organisms during growth, development and aging, under the influence of genetics and environment of populations and individuals; this specificity determines the specificity of the physiological response of the body, the susceptibility of the body to certain pathogenic factors and the propensity of the resulting lesion. The formation of constitutions is related to many factors, and is the result of the combined action of many factors, including innate factors and acquired factors, the innate factors being the intrinsic basis of formation of constitutions and the acquired factors being the external conditions of formation of constitutions. Acquired factors always play an important role in restricting the formation and development of constitutions, and living, dietary nutrition, regional environment, exercise habits, sleep habits, emotional factors, social culture factors and the like can all have certain influence on constitutions and sometimes even play a decisive role.
Astronauts are a special class of occupations or people, and as pioneers for human exploration of the universe, the astronauts need to work or live in a severe space environment, so that the selection and the requirements on the astronauts are very strict. First, the astronauts need to have overly hard physical conditions, and in addition, need to have stable psychological quality and crisis handling capacity, which are not separate from the healthy physical constitution of the astronauts. Whether the intake of dietary nutrition is reasonable is a key factor for generating constitutional difference. Because of existence of life, growth and development of organisms, and various physiological and physical activities depend on metabolic processes in vivo. Sufficient nutrition is an important factor for ensuring normal growth and development of human bodies, balanced nutrition is very important for regulating physiological functions of human bodies, and reasonable nutrition can improve the disease prevention capability of the organisms. Therefore, the people who want to keep the health of the astronauts must pay attention to the nutrient intake suitable for the health of the astronauts.
In addition, special environmental factors such as weightlessness, noise, vibration, radiation, circadian rhythm change, and narrow space influence nervous system function, immunity function, and metabolism of body substances. For example, the nervous system movement, feeling and higher functions are reduced under the weightlessness state; as shown in the flight practice, the weight loss can cause the bone marrow tissue structure to change, the spleen to denature and reduce the weight, and the thymus to reduce physiologically; can cause the degeneration and atrophy of lymphoid tissues and organs, and directly influence the execution of immune function; for example, the protein decomposition speed is accelerated under weightlessness conditions, the degradation of muscles and bones leads to zinc negative balance, the muscle atrophy causes copper negative balance, and fluorine is lost along with bone loss. Therefore, it is necessary to reduce the adverse effects caused by the environmental factors of aerospace and maintain the physical health of astronauts by implementing scientific and reasonable dietary nutrition guarantee and supplementing the energy and nutrients required by the body. Research shows that in order to guarantee the reasonable dietary nutrition level of astronauts, the astronauts usually need to ingest proper high-quality protein, increase the eating amount of fat, supply sufficient sugar, supplement iron timely, ingest proper amounts of bone nutrients (calcium, vitamin D, magnesium and phosphorus), and the like.
Disclosure of Invention
Aiming at the problems, the invention provides a nutritional product suitable for the physique of astronauts, which takes whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder, pumpkin powder, maltodextrin and xylitol as raw materials, and the product is rich in five nutrients such as protein, fat, carbohydrate, dietary fiber and vitamin required by a human body, can comprehensively provide dietary nutrition for the human body and maintain the physique health of the human body; in addition, the whole wheat flour in the raw materials used by the invention is prepared by adopting a unique process, so that the wheat flour is rich in all nutrient components in wheat bran, germ and flour, and the selenium-rich malt is added, so that the nutritional effect of the product is further enhanced.
The technical scheme of the invention is as follows.
A nutrition product suitable for the physique of astronauts is characterized by comprising the following raw materials: whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder, pumpkin powder, maltodextrin and xylitol; the particle sizes of the oat flour, the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm;
the whole wheat flour is prepared by the following method:
1) primary crushing: cleaning wheat, removing impurities, pulverizing with roller mill, and separating to obtain bran, germ and flour;
2) intermittent microwave treatment: uniformly mixing the bran and the germ in the step (2) and then carrying out intermittent microwave treatment, namely uniformly mixing the bran and the germ, spraying water to adjust the water content to be 15-18%, and then placing the mixture in a microwave oven to carry out treatment for 10-15 min under the conditions of microwave dose of 1-3 kw/kg, microwave working time of 1-2 min and microwave intermittent time of 10-30 s;
3) primary crushing: adding selenium-rich malt into the material treated in the step (2), uniformly mixing, and then carrying out primary crushing until the granularity is 60-80 meshes;
4) screw extrusion and puffing: adjusting the material treated in the step (3) to have a water content of 20-35%, and then carrying out screw extrusion and puffing;
5) and (3) secondary crushing: crushing the material obtained in the step (4) and the flour obtained in the step (1) into superfine powder with the particle size of less than 200 meshes to obtain bran germ mixed powder and refined flour;
6) mixing: mixing the bran germ mixed powder obtained in the step (5) with refined flour to obtain whole wheat flour;
the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are prepared by the following method: cutting fresh raw materials, adding clear water to immerse the raw materials, placing the raw materials in a food container, sealing, fermenting for 18-24 hours at the temperature of 35-37 ℃, pulping, collecting slurry, centrifuging, taking supernate, sieving with a 200-mesh sieve, carrying out ultrahigh-pressure homogenization on undersize products under the condition of 150-180 MPa of pressure, concentrating, and carrying out spray drying.
As a preferred technical scheme, the raw materials comprise the following components in parts by weight: 5-8 parts of whole wheat flour, 2-5 parts of oat flour, 1-3 parts of broccoli powder, 2-8 parts of whole milk powder, 2-5 parts of carrot powder, 1-3 parts of celery powder, 1-3 parts of pumpkin powder, 10-20 parts of maltodextrin and 1-3 parts of xylitol;
as a preferred technical scheme, the raw materials comprise the following components in parts by weight: 6 parts of whole wheat flour, 4 parts of oat flour, 2 parts of broccoli powder, 5 parts of whole milk powder, 3 parts of carrot powder, 2 parts of celery powder, 2 parts of pumpkin powder, 15 parts of maltodextrin and 2 parts of xylitol.
As a preferable technical scheme, in the step (3), the organic selenium content in the selenium-rich malt is more than 32.5 mu g/g and the inorganic selenium content is more than 5.4 mu g/g in the primary crushing.
As a preferred technical scheme, the screw extrusion puffing in the step (4) adopts secondary continuous twin-screw extrusion, and the specific conditions are as follows: the temperature distribution in the primary pressure cavity is 2 heating sections, and the temperature is 45-55 ℃ and 105-125 ℃ in sequence; the temperature distribution in the secondary pressure cavity is 3 heating sections, namely 115-135 ℃, 105-115 ℃ and 85-95 ℃ in sequence; the screw rotating speed is 150-200 rpm, and the cutter rotating speed is 700-800 rpm.
The invention has the beneficial effects that:
1) the product takes whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder and pumpkin powder as raw materials, wherein the whole wheat flour not only comprises starchy endosperm, but also comprises bran and germ which are rich in dietary fiber, various micronutrients and bioactive substances, so that the product has high nutritive value, and can relieve constipation and improve blood lipid metabolism of organisms. The oat flour has extremely high nutritional value and is rich in protein, fat, soluble dietary fiber, various vitamins and trace elements; essential amino acid contained in the oat meets the daily requirement content standard of a human body, and has good promotion effect on the absorption and growth of the human body; in addition, herba Avenae Fatuae also contains fructus Gleditsiae Abnormalis, flavone, alkaloid, and polyphenol. Carrot contains a large amount of carotene which can be converted into vitamin A in human body, and the vitamin A can help the proliferation and growth of cells and is an important nutrient for the growth of organisms. Celery contains various chemical components, contains rich nutrient elements, and also contains various substances with physiological activity, such as volatile oil compounds, unsaturated fatty acids, flavonoid substances, chlorophyll, butyl phthalides, amino acids, coumarin derivatives, chlorophyll, dietary fibers, etc. The pumpkin is rich in nutrients, saccharides, proteins, vitamins, macroelements, trace elements, various amino acids, fat and other components. The pumpkin has various dietary therapy health care effects, and is helpful for detoxifying, reducing blood fat, reducing blood pressure, reducing blood sugar, protecting eyesight, resisting oxidation, preventing and resisting cancer, preventing obesity, preventing osteoporosis, assisting in treating prostatitis, preventing miscarriage and the like. The product of the invention contains rich and balanced nutrients through scientific compatibility of the raw materials, not only can provide sufficient nutrition for astronauts, but also can supplement various bioactive functional components beneficial to human bodies for the astronauts, and can help to maintain the physical health of the astronauts.
2) The whole wheat flour in the raw materials is prepared by firstly crushing and separating bran, germ and flour, then processing the bran and germ which are hard and difficult to crush by utilizing intermittent microwave, primary crushing, screw extrusion puffing and secondary crushing, wherein the intermittent microwave processing can inactivate enzymes in the bran and germ to prevent the bran and germ from deteriorating in the subsequent processing, the bran and germ can become loose and porous by the screw extrusion puffing, the texture and the structure of the bran and germ are changed to be beneficial to the secondary crushing to control the bran and germ to have smaller granularity, so that the granularity of the final whole wheat flour is less than 300nm and is easy to absorb by a human body; in addition, the whole wheat flour is added with the selenium-rich malt for nutrition enhancement, so that the nutritional quality of the whole wheat flour is further improved.
3) According to the preparation method of the carrot powder, the celery powder, the pumpkin powder and the broccoli powder, disclosed by the invention, fermentation is carried out in a short time, so that the final product contains enzyme components beneficial to a human body, and the nutritional effect of the product is further enhanced; in addition, the vegetable powder is homogenized under ultrahigh pressure before spray drying, so that the particle size of the prepared vegetable powder is less than 120nm and the vegetable powder is easy to absorb by human bodies.
Detailed Description
The present invention is further illustrated by the following examples, but the scope of the present invention is not limited thereto, and all equivalent alterations to the present invention by those skilled in the art in the spirit of the present invention fall within the scope of the present invention.
Example 1
A nutrition product suitable for the constitution of astronauts comprises the following raw materials: whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder, pumpkin powder, maltodextrin and xylitol; wherein the particle sizes of oat flour, broccoli powder, carrot powder, celery powder and pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm;
the whole wheat flour is prepared by the following method:
1) primary crushing: cleaning wheat, removing impurities, pulverizing with roller mill, and separating to obtain bran, germ and flour;
2) intermittent microwave treatment: uniformly mixing the bran and the germ in the step (2) and then carrying out intermittent microwave treatment, namely uniformly mixing the bran and the germ, spraying water to adjust the water content to be 15-18%, and then placing the mixture in a microwave oven to carry out treatment for 10-15 min under the conditions of microwave dose of 1-3 kw/kg, microwave working time of 1-2 min and microwave intermittent time of 10-30 s;
3) primary crushing: adding selenium-rich malt into the material treated in the step (2), uniformly mixing, and then carrying out primary crushing until the granularity is 60-80 meshes;
4) screw extrusion and puffing: adjusting the material treated in the step (3) to have a water content of 20-35%, and then carrying out screw extrusion and puffing;
5) and (3) secondary crushing: crushing the material obtained in the step (4) and the flour obtained in the step (1) into superfine powder with the particle size of less than 200 meshes to obtain bran germ mixed powder and refined flour;
6) mixing: mixing the bran germ mixed powder obtained in the step (5) with refined flour to obtain whole wheat flour;
the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are prepared by the following method: cutting fresh raw materials, adding clear water to immerse the raw materials, placing the raw materials in a food container, sealing, fermenting for 18-24 days at the temperature of 35-37 ℃, pulping, collecting slurry, centrifuging, taking supernate, sieving with a 200-mesh sieve, carrying out ultrahigh-pressure homogenization on undersize products under the condition of 150-180 MPa of pressure, concentrating, and carrying out spray drying.
Example 2
A nutrition product suitable for the constitution of astronauts comprises the following raw materials: whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder, pumpkin powder, maltodextrin and xylitol; wherein the particle sizes of oat flour, broccoli powder, carrot powder, celery powder and pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm;
the whole wheat flour is prepared by the following method:
1) primary crushing: cleaning wheat, removing impurities, pulverizing with roller mill, and separating to obtain bran, germ and flour;
2) intermittent microwave treatment: uniformly mixing the bran and the germ in the step (2) and then carrying out intermittent microwave treatment, namely uniformly mixing the bran and the germ, spraying water to adjust the water content to be 15-18%, and then placing the mixture in a microwave oven to carry out treatment for 15min under the conditions of microwave dose of 1kw/kg, microwave working time of 2min and microwave intermittent time of 10 s;
3) primary crushing: adding selenium-rich malt into the material treated in the step (2), uniformly mixing, and then carrying out primary crushing until the granularity is 60-80 meshes;
4) screw extrusion and puffing: adjusting the material treated in the step (3) to have a water content of 20-35%, and then carrying out screw extrusion and puffing;
5) and (3) secondary crushing: crushing the material obtained in the step (4) and the flour obtained in the step (1) into superfine powder with the particle size of less than 200 meshes to obtain bran germ mixed powder and refined flour;
6) mixing: mixing the bran germ mixed powder obtained in the step (5) with refined flour to obtain whole wheat flour;
the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are prepared by the following method: cutting fresh raw materials, adding clear water to immerse the raw materials, sealing the raw materials in a food container, fermenting for 18 hours at the temperature of 35-37 ℃, pulping, collecting slurry, centrifuging, taking supernate, sieving with a 200-mesh sieve, carrying out ultrahigh-pressure homogenization on undersize products under the condition of 150-180 MPa of pressure, concentrating, and carrying out spray drying.
Example 3
A nutrition product suitable for the constitution of astronauts comprises the following raw materials: whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder, pumpkin powder, maltodextrin and xylitol; wherein the particle sizes of oat flour, broccoli powder, carrot powder, celery powder and pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm;
the whole wheat flour is prepared by the following method:
1) primary crushing: cleaning wheat, removing impurities, pulverizing with roller mill, and separating to obtain bran, germ and flour;
2) intermittent microwave treatment: uniformly mixing the bran and the germ in the step (2) and then carrying out intermittent microwave treatment, namely uniformly mixing the bran and the germ, spraying water to adjust the water content to be 15-18%, and then placing the mixture in a microwave oven to carry out treatment for 10min under the conditions of microwave dose of 3kw/kg, microwave working time of 1min and microwave intermittent time of 30 s;
3) primary crushing: adding selenium-rich malt into the material treated in the step (2), uniformly mixing, and then carrying out primary crushing until the granularity is 60-80 meshes;
4) screw extrusion and puffing: adjusting the material treated in the step (3) to have a water content of 20-35%, and then carrying out screw extrusion and puffing;
5) and (3) secondary crushing: crushing the material obtained in the step (4) and the flour obtained in the step (1) into superfine powder with the particle size of less than 200 meshes to obtain bran germ mixed powder and refined flour;
6) mixing: mixing the bran germ mixed powder obtained in the step (5) with refined flour to obtain whole wheat flour;
the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are prepared by the following method: cutting fresh raw materials, adding clear water to immerse the raw materials, placing the raw materials in a food container, sealing, fermenting for 24 days at the temperature of 35-37 ℃, pulping, collecting slurry, centrifuging, taking supernate, sieving with a 200-mesh sieve, carrying out ultrahigh-pressure homogenization on undersize products under the condition of 150-180 MPa of pressure, concentrating, and carrying out spray drying.
Example 4
A nutrition product suitable for the physique of astronauts comprises the following raw materials in parts by weight: 5-8 parts of whole wheat flour, 2-5 parts of oat flour, 1-3 parts of broccoli powder, 2-8 parts of whole milk powder, 2-5 parts of carrot powder, 1-3 parts of celery powder, 1-3 parts of pumpkin powder, 10-20 parts of maltodextrin and 1-3 parts of xylitol; wherein the particle sizes of oat flour, broccoli powder, carrot powder, celery powder and pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm;
the whole wheat flour is prepared by the following method:
1) primary crushing: cleaning wheat, removing impurities, pulverizing with roller mill, and separating to obtain bran, germ and flour;
2) intermittent microwave treatment: uniformly mixing the bran and the germ in the step (2) and then carrying out intermittent microwave treatment, namely uniformly mixing the bran and the germ, spraying water to adjust the water content to be 15-18%, and then placing the mixture in a microwave oven to carry out treatment for 10-15 min under the conditions of microwave dose of 1-3 kw/kg, microwave working time of 1-2 min and microwave intermittent time of 10-30 s;
3) primary crushing: adding selenium-rich malt into the material treated in the step (2), uniformly mixing, and then carrying out primary crushing until the granularity is 60-80 meshes;
4) screw extrusion and puffing: adjusting the material treated in the step (3) to have a water content of 20-35%, and then carrying out screw extrusion and puffing;
5) and (3) secondary crushing: crushing the material obtained in the step (4) and the flour obtained in the step (1) into superfine powder with the particle size of less than 200 meshes to obtain bran germ mixed powder and refined flour;
6) mixing: mixing the bran germ mixed powder obtained in the step (5) with refined flour to obtain whole wheat flour;
the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are prepared by the following method: cutting fresh raw materials, adding clear water to immerse the raw materials, placing the raw materials in a food container, sealing, fermenting for 18-24 days at the temperature of 35-37 ℃, pulping, collecting slurry, centrifuging, taking supernate, sieving with a 200-mesh sieve, carrying out ultrahigh-pressure homogenization on undersize products under the condition of 150-180 MPa of pressure, concentrating, and carrying out spray drying.
Example 5
A nutrition product suitable for the physique of astronauts comprises the following raw materials in parts by weight: 6 parts of whole wheat flour, 4 parts of oat flour, 2 parts of broccoli powder, 5 parts of whole milk powder, 3 parts of carrot powder, 2 parts of celery powder, 2 parts of pumpkin powder, 15 parts of maltodextrin and 2 parts of xylitol; wherein the particle sizes of oat flour, broccoli powder, carrot powder, celery powder and pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm;
the whole wheat flour is prepared by the following method:
1) primary crushing: cleaning wheat, removing impurities, pulverizing with roller mill, and separating to obtain bran, germ and flour;
2) intermittent microwave treatment: uniformly mixing the bran and the germ in the step (2) and then carrying out intermittent microwave treatment, namely uniformly mixing the bran and the germ, spraying water to adjust the water content to be 15-18%, and then placing the mixture in a microwave oven to carry out treatment for 10-15 min under the conditions of microwave dose of 1-3 kw/kg, microwave working time of 1-2 min and microwave intermittent time of 10-30 s;
3) primary crushing: adding selenium-rich malt into the material treated in the step (2), uniformly mixing, and then carrying out primary crushing until the granularity is 60-80 meshes;
4) screw extrusion and puffing: adjusting the material treated in the step (3) to have a water content of 20-35%, and then carrying out screw extrusion and puffing;
5) and (3) secondary crushing: crushing the material obtained in the step (4) and the flour obtained in the step (1) into superfine powder with the particle size of less than 200 meshes to obtain bran germ mixed powder and refined flour;
6) mixing: mixing the bran germ mixed powder obtained in the step (5) with refined flour to obtain whole wheat flour;
the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are prepared by the following method: cutting fresh raw materials, adding clear water to immerse the raw materials, placing the raw materials in a food container, sealing, fermenting for 18-24 days at the temperature of 35-37 ℃, pulping, collecting slurry, centrifuging, taking supernate, sieving with a 200-mesh sieve, carrying out ultrahigh-pressure homogenization on undersize products under the condition of 150-180 MPa of pressure, concentrating, and carrying out spray drying.
Example 6
A nutrition product suitable for the constitution of astronauts comprises the following raw materials: whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder, pumpkin powder, maltodextrin and xylitol; wherein the particle sizes of oat flour, broccoli powder, carrot powder, celery powder and pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm;
the whole wheat flour is prepared by the following method:
1) primary crushing: cleaning wheat, removing impurities, pulverizing with roller mill, and separating to obtain bran, germ and flour;
2) intermittent microwave treatment: uniformly mixing the bran and the germ in the step (2) and then carrying out intermittent microwave treatment, namely uniformly mixing the bran and the germ, spraying water to adjust the water content to be 15-18%, and then placing the mixture in a microwave oven to carry out treatment for 10-15 min under the conditions of microwave dose of 1-3 kw/kg, microwave working time of 1-2 min and microwave intermittent time of 10-30 s;
3) primary crushing: adding selenium-rich malt into the material treated in the step (2), uniformly mixing, and then carrying out primary crushing until the granularity is 60-80 meshes; wherein the organic selenium content of the selenium-rich malt is more than 32.5 mug/g, and the inorganic selenium content is more than 5.4 mug/g;
4) screw extrusion and puffing: adjusting the material treated in the step (3) to have a water content of 20-35%, and then carrying out screw extrusion and puffing;
5) and (3) secondary crushing: crushing the material obtained in the step (4) and the flour obtained in the step (1) into superfine powder with the particle size of less than 200 meshes to obtain bran germ mixed powder and refined flour;
6) mixing: mixing the bran germ mixed powder obtained in the step (5) with refined flour to obtain whole wheat flour;
the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are prepared by the following method: cutting fresh raw materials, adding clear water to immerse the raw materials, placing the raw materials in a food container, sealing, fermenting for 18-24 days at the temperature of 35-37 ℃, pulping, collecting slurry, centrifuging, taking supernate, sieving with a 200-mesh sieve, carrying out ultrahigh-pressure homogenization on undersize products under the condition of 150-180 MPa of pressure, concentrating, and carrying out spray drying.
Example 7
A nutrition product suitable for the constitution of astronauts comprises the following raw materials: whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder, pumpkin powder, maltodextrin and xylitol; wherein the particle sizes of oat flour, broccoli powder, carrot powder, celery powder and pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm;
the whole wheat flour is prepared by the following method:
1) primary crushing: cleaning wheat, removing impurities, pulverizing with roller mill, and separating to obtain bran, germ and flour;
2) intermittent microwave treatment: uniformly mixing the bran and the germ in the step (2) and then carrying out intermittent microwave treatment, namely uniformly mixing the bran and the germ, spraying water to adjust the water content to be 15-18%, and then placing the mixture in a microwave oven to carry out treatment for 10-15 min under the conditions of microwave dose of 1-3 kw/kg, microwave working time of 1-2 min and microwave intermittent time of 10-30 s;
3) primary crushing: adding selenium-rich malt into the material treated in the step (2), uniformly mixing, and then carrying out primary crushing until the granularity is 60-80 meshes; wherein the organic selenium content of the selenium-rich malt is more than 32.5 mug/g, and the inorganic selenium content is more than 5.4 mug/g;
4) screw extrusion and puffing: adjusting the material treated in the step (3) to have a water content of 20-35%, and then carrying out screw extrusion and puffing; wherein, screw extrusion puffing adopts secondary continuous twin-screw extrusion, and the specific conditions are as follows: the temperature distribution in the primary pressure cavity is 2 heating sections, and the temperature is 45-55 ℃ and 105-125 ℃ in sequence; the temperature distribution in the secondary pressure cavity is 3 heating sections, namely 115-135 ℃, 105-115 ℃ and 85-95 ℃ in sequence; the rotating speed of the screw is 150-200 rpm, and the rotating speed of the cutter is 700-800 rpm;
5) and (3) secondary crushing: crushing the material obtained in the step (4) and the flour obtained in the step (1) into superfine powder with the particle size of less than 200 meshes to obtain bran germ mixed powder and refined flour;
6) mixing: mixing the bran germ mixed powder obtained in the step (5) with refined flour to obtain whole wheat flour;
the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are prepared by the following method: cutting fresh raw materials, adding clear water to immerse the raw materials, placing the raw materials in a food container, sealing, fermenting for 18-24 days at the temperature of 35-37 ℃, pulping, collecting slurry, centrifuging, taking supernate, sieving with a 200-mesh sieve, carrying out ultrahigh-pressure homogenization on undersize products under the condition of 150-180 MPa of pressure, concentrating, and carrying out spray drying.

Claims (5)

1. A nutrition product suitable for the physique of astronauts is characterized by comprising the following raw materials: whole wheat flour, oat flour, broccoli powder, whole milk powder, carrot powder, celery powder, pumpkin powder, maltodextrin and xylitol; the particle sizes of the oat flour, the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are all less than 120 nm; the particle size of the whole wheat flour is less than 300 nm;
the whole wheat flour is prepared by the following method:
1) primary crushing: cleaning wheat, removing impurities, pulverizing with roller mill, and separating to obtain bran, germ and flour;
2) intermittent microwave treatment: uniformly mixing the bran and the germ in the step (2) and then carrying out intermittent microwave treatment, namely uniformly mixing the bran and the germ, spraying water to adjust the water content to be 15-18%, and then placing the mixture in a microwave oven to carry out treatment for 10-15 min under the conditions of microwave dose of 1-3 kw/kg, microwave working time of 1-2 min and microwave intermittent time of 10-30 s;
3) primary crushing: adding selenium-rich malt into the material treated in the step (2), uniformly mixing, and then carrying out primary crushing until the granularity is 60-80 meshes;
4) screw extrusion and puffing: adjusting the material treated in the step (3) to have a water content of 20-35%, and then carrying out screw extrusion and puffing;
5) and (3) secondary crushing: crushing the material obtained in the step (4) and the flour obtained in the step (1) into superfine powder with the particle size of less than 200 meshes to obtain bran germ mixed powder and refined flour;
6) mixing: mixing the bran germ mixed powder obtained in the step (5) with refined flour to obtain whole wheat flour;
the broccoli powder, the carrot powder, the celery powder and the pumpkin powder are prepared by the following method: cutting fresh raw materials, adding clear water to immerse the raw materials, placing the raw materials in a food container, sealing, fermenting for 18-24 hours at the temperature of 35-37 ℃, pulping, collecting slurry, centrifuging, taking supernate, sieving with a 200-mesh sieve, carrying out ultrahigh-pressure homogenization on undersize products under the condition of 150-180 MPa of pressure, concentrating, and carrying out spray drying.
2. The nutraceutical composition according to claim 1, wherein said ingredients comprise, in parts by weight: 5-8 parts of whole wheat flour, 2-5 parts of oat flour, 1-3 parts of broccoli powder, 2-8 parts of whole milk powder, 2-5 parts of carrot powder, 1-3 parts of celery powder, 1-3 parts of pumpkin powder, 10-20 parts of maltodextrin and 1-3 parts of xylitol.
3. The nutraceutical composition according to claim 1, wherein said ingredients comprise, in parts by weight: 6 parts of whole wheat flour, 4 parts of oat flour, 2 parts of broccoli powder, 5 parts of whole milk powder, 3 parts of carrot powder, 2 parts of celery powder, 2 parts of pumpkin powder, 15 parts of maltodextrin and 2 parts of xylitol.
4. The nutraceutical composition according to claim 1, wherein the selenium-enriched malt in step (3) contains organic selenium in an amount greater than 32.5 μ g/g and inorganic selenium in an amount greater than 5.4 μ g/g.
5. The nutritional product for the constitution of astronauts according to claim 1, wherein the screw extrusion puffing in step (4) adopts two times of continuous twin-screw extrusion, and the specific conditions are as follows: the temperature distribution in the primary pressure cavity is 2 heating sections, and the temperature is 45-55 ℃ and 105-125 ℃ in sequence; the temperature distribution in the secondary pressure cavity is 3 heating sections, namely 115-135 ℃, 105-115 ℃ and 85-95 ℃ in sequence; the screw rotating speed is 150-200 rpm, and the cutter rotating speed is 700-800 rpm.
CN201811024058.4A 2018-09-04 2018-09-04 A nutritional product suitable for astronaut constitution Pending CN110870529A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285796A (en) * 2015-11-02 2016-02-03 黄山市和实生物食品科技有限公司 Selenium-rich composite vegetable powder and preparation method thereof
CN105995467A (en) * 2016-06-21 2016-10-12 河北科技大学 Preparation method of special wholewheat staple food flour with long shelf life
CN107136216A (en) * 2017-05-08 2017-09-08 中国农业科学院农产品加工研究所 The preparation method of carrot tomato vegetable former times

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285796A (en) * 2015-11-02 2016-02-03 黄山市和实生物食品科技有限公司 Selenium-rich composite vegetable powder and preparation method thereof
CN105995467A (en) * 2016-06-21 2016-10-12 河北科技大学 Preparation method of special wholewheat staple food flour with long shelf life
CN107136216A (en) * 2017-05-08 2017-09-08 中国农业科学院农产品加工研究所 The preparation method of carrot tomato vegetable former times

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