CN112006201A - 一种补钙清肠控糖饮品及其制备方法 - Google Patents
一种补钙清肠控糖饮品及其制备方法 Download PDFInfo
- Publication number
- CN112006201A CN112006201A CN202010918498.5A CN202010918498A CN112006201A CN 112006201 A CN112006201 A CN 112006201A CN 202010918498 A CN202010918498 A CN 202010918498A CN 112006201 A CN112006201 A CN 112006201A
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- Prior art keywords
- calcium
- clearing
- beverage
- sugar
- agaric
- Prior art date
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- Pending
Links
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- 229910052791 calcium Inorganic materials 0.000 claims abstract description 40
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 33
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 15
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 15
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- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/231—Pectin; Derivatives thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- 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
- 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
Abstract
本发明涉及保健饮品技术领域,一种补钙清肠控糖饮品及其制备方法,按照重量百分比包括以下组分:L‑阿拉伯糖1‑20%,低聚木糖1‑20%,木糖1‑10%,低聚果糖1‑10%,乳钙70‑96%,本发明能够抑制因摄入蔗糖导致的血糖升高,并促进钙的吸收的作用,达到较好的补钙效果,从而能够增加骨钙含量和骨密度;且能够益气强身,养血驻颜,疏通肠胃,润滑肠道,且对高血压患者也能够一定的帮助,促进胃肠蠕动,促进肠道脂肪食物的排泄、减少食物中脂肪的吸收,同时能促进胃肠蠕动,防止便秘,有利于体内大便中有毒物质的及时清除和排出,通过胶质稳定剂的添加能够起到一定的增稠的作用,使饮品具有更顺滑的口感,增加本饮品的适口性。
Description
技术领域
本发明涉及保健饮品技术领域,具体涉及一种补钙清肠控糖饮品及其制备方法。
背景技术
随着生活水平的提高,超重、高血糖、高血脂等疾病的发生率越来越高,这与人们的生活饮食习惯密切相关,在饮食上,摄入过多的糖分等碳水化合物会使人体内的血糖水平升高,糖在体内转化为脂肪沉积在体内,引起脂肪肝,造成肝功能障碍,长期摄入过多的糖对人体产生很大的危害,但是,糖又是人们喜爱的食品,许多人都喜欢吃甜食。甜食不仅能够提供能量,而且还能增加生活的幸福指数感,尤其是对儿童或老年人,更喜欢吃甜食,在甜食中,蔗糖的使用由来已久,人们对蔗糖的甜味的味感依赖性是难以撼动的,如果仅仅是为了避免过多摄入糖分而限制消费者对甜食的摄入也不现实,因此,如何保持人们习以为常的糖分摄入,又不引起高血糖、糖尿病等疾病也是困扰食品行业的一个问题。
而且长期食用高糖的精细食物也会引起便秘、肠道疾病或影响不均衡等问题。目前肠道已成为多种疾病的发源地,由于人的个体差异,加之饮水不科学,经常吃燥热的食物,形成宿便,导致人体自身慢性中毒,毒性侵入人体组织器官中,机体就会产生病变。
同时生活水平的提高伴随着饮食不平衡,尤其是设计一些高脂肪、高蛋白等食品的食用,给人体的胃肠道的消化和吸收带来沉重的负担。还有生活质量的提高,人们更追求良好的精神面貌,尤其是对外表越来越重视,对美容养颜的食品也越来越青睐,从而追求更美好的健康生活。
发明内容
本发明要解决的问题是提供了一种抗糖补钙、清肠排毒、口感较好补钙清肠控糖饮品及其制备方法。
为解决上述技术问题,本发明采用的技术方案是:一种补钙清肠控糖粉剂,按照重量百分比包括以下组分:
L-阿拉伯糖1-20%,低聚木糖1-20%,木糖1-10%,低聚果糖1-10%,乳钙70-96%。
采用补钙清肠控糖粉剂生产的饮品,按照重量百分比包括以下组分:
低聚果糖1-3%、木糖2-4%、L-阿拉伯糖2-7%、乳钙80-95%、葡萄糖酸钙0-4%、镁盐0-0.2%,维生素D 0-0.8%和木耳粉0-1%。
进一步的,按照重量百分比包括以下组分:
低聚果糖2-3%、木糖2.5-3.5%、L-阿拉伯糖2-5%、乳钙85-90%、葡萄糖酸钙2-4%、镁盐0-0.2%,维生素D 0.4-0.8%和木耳粉1%。
更进一步的,按照重量百分比包括以下组分:
低聚果糖2%、木糖3%、L-阿拉伯糖5%、乳钙90%。
L-阿拉伯糖又称果胶糖,是一种戊醛糖,是一种没有热量的天然甜料,能够抑制因摄入蔗糖导致的血糖升高,因此能够抑制肥胖、预防并治疗与高血糖相关的疾病,而乳钙是直接从牛奶中提取出来的纯天然活性高乳蛋白钙,富含有牛奶矿物质,是一种乳清无机盐浓缩物,这些成分的优势不仅提供平衡的营养组成,还能促进钙的吸收利用,且含有丰富的乳糖和蛋白,故其吸收率远远高于其他的普通钙,与其他食品中的钙相比,是一种较为优质的钙源,这是因为牛乳中的钙约有70%呈酪蛋白胶粒状态,其中包括胶体状的磷酸钙约40%,与干酪素结合钙约30%,镁盐和维生素D能够起到促进钙的吸收的作用,木耳具有很多药用功效,能益气强身,活血,可防治缺铁性贫血等,可养血驻颜,令人肌肤红润,容光焕发,能够疏通肠胃,润滑肠道,且对高血压患者也能够一定的帮助,木耳中含有丰富的纤维素和一种特殊的植物胶原,这两种物质能够促进胃肠蠕动,促进肠道脂肪食物的排泄、减少食物中脂肪的吸收,从而防止肥胖;同时,由于这两种物质能促进胃肠蠕动,防止便秘,有利于体内大便中有毒物质的及时清除和排出,从而起到预防直肠癌及其它消化系统癌症的作用。所以,老年人特别是有便秘习惯的老年人,坚持食用木耳,常食木耳粥,对预防多种老年疾病、抗癌、防癌,延缓衰老都有良好的效果。
进一步的,所述镁盐为碳酸镁、氧化镁、硫酸镁、柠檬酸镁、氨基酸螯合镁的一种。
进一步的,还包括重量10%的芦荟颗粒,添加芦荟颗粒能够改善饮品的口感,且芦荟具有抗炎的作用,能够湿润美容,且能够健胃下泄、强心活血,从而能够达到抗衰老、促进血液循环、软化硬化动脉、降低胆固醇的作用,清除血液中的有害物质。
进一步的,所述芦荟颗粒为鲜芦荟叶片去皮、切丁后,冻干获得。
进一步的,按照重量比1:5-1:10加木耳雪莲提取液冲调,采用木耳雪莲提取液进行冲调,能够使饮品具有较为圆润的口感,且通过雪莲较为清甜的味道能够中和木耳的气味,能够增加适口性,且雪莲果和木耳的提取液能够加快木耳粉的使用效果,从而促进排便排毒。
进一步的,还包括占总重量百分比0.1-0.5%的胶质稳定剂。
进一步的,所述胶质稳定剂包括果胶、阿拉伯树胶、纤维素胶、瓜尔胶、改性食品淀粉或藻酸盐的一种,能够起到一定的增稠的作用,使饮品具有更顺滑的口感。
进一步的,包括如下步骤:
步骤一:将低聚果糖、木糖、L-阿拉伯糖、乳钙、葡萄糖酸钙、镁盐、维生素D和木耳粉按照其比例混合均匀,获得混合粉末;
步骤二:将所述混合粉末与一定比例的20-40℃的温水按照比例冲调、搅拌,得到混合溶液;
步骤三:向所述混合溶液中加入胶质稳定剂进行搅拌,过滤,均匀,脱气,得到粗产品;
步骤四:向所述粗产品中加入冻干芦荟颗粒,高温灭菌,得到成品。
进一步的,所述木耳雪莲提取液的制备方法包括如下步骤:
步骤一:将木耳泡发,除杂清洗后,烘干粉碎,得到木耳粉;
将雪莲果清洗去皮后,进行粉碎,得到雪莲汁;
步骤二;将所述雪莲汁与所述木耳粉按照质量比1:1进行混合搅拌,得到木耳雪莲混合物,将所述木耳雪莲混合物按照1:5的比例加入清水,温度为80℃,熬煮2h,得到熬煮液;
步骤三:将所述熬煮液放至常温,进行过滤,去清液,得到木耳雪莲提取液。
与现有技术相比,本发明具有的优点和积极效果是:
本发明通过L-阿拉伯糖的添加能够抑制因摄入蔗糖导致的血糖升高,从而预防并治疗与高血糖相关的疾病,并通过乳钙、镁盐和维生素D的添加,能够起到促进钙的吸收的作用,达到较好的补钙效果,从而能够增加骨钙含量和骨密度;而通过木耳粉和芦荟的添加,能益气强身,活血,可防治缺铁性贫血等,可养血驻颜,令人肌肤红润,容光焕发,能够疏通肠胃,润滑肠道,且对高血压患者也能够一定的帮助,木耳中含有丰富的纤维素和一种特殊的植物胶原,这两种物质能够促进胃肠蠕动,促进肠道食物的排泄、减少食物中脂肪的吸收,从而防止肥胖;同时,由于这两种物质能促进胃肠蠕动,防止便秘,有利于体内大便中有毒物质的及时清除和排出,通过胶质稳定剂的添加能够起到一定的增稠的作用,使饮品具有更顺滑的口感,增加本饮品的适口性。
具体实施方式
为了更好的理解本发明,下面结合具体实施例对本发明进行进一步的描述。
实施例1:
所述木耳雪莲提取液的制备方法包括如下步骤:
步骤一:将木耳泡发,除杂清洗后,烘干粉碎,得到木耳粉;
将雪莲果清洗去皮后,进行粉碎,得到雪莲汁;
步骤二;将所述雪莲汁与所述木耳粉按照质量比1:1进行混合搅拌,得到木耳雪莲混合物,将所述木耳雪莲混合物按照1:5的比例加入清水,温度为80℃,熬煮2h,得到熬煮液;
步骤三:将所述熬煮液放至常温,进行过滤,去清液,得到木耳雪莲提取液。
一种补钙清肠控糖饮品:
步骤一:将低聚果糖1g、木糖2g、L-阿拉伯糖2g、乳钙95g按照其比例混合均匀,获得混合粉末;
步骤二:将所述混合粉末与一定比例的20℃的500g木耳雪莲提取液按照比例冲调、搅拌,得到混合溶液;
步骤三:向所述混合溶液中加入0.4g瓜尔胶进行搅拌,过滤,均匀,脱气,得到粗产品;
步骤四:向所述粗产品中加入55g冻干芦荟颗粒,高温灭菌,得到成品,作为实验组A。
实施例2:
步骤一:将低聚果糖3g、木糖4g、L-阿拉伯糖5g、乳钙85g、葡萄糖酸钙2g、镁盐0.1g,维生素D 0.4g和木耳粉0.5g按照其比例混合均匀,获得混合粉末;
步骤二:将所述混合粉末与一定比例的30℃的1000g木耳雪莲提取液按照比例冲调、搅拌,得到混合溶液;
步骤三:向所述混合溶液中加入0.5g纤维素胶进行搅拌,过滤,均匀,脱气,得到粗产品;
步骤四:向所述粗产品中加入110g冻干芦荟颗粒,高温灭菌,得到成品,作为实验组B。
实施例3:
步骤一:将低聚果糖2g、木糖3g、L-阿拉伯糖7g、乳钙82g、葡萄糖酸钙4g、镁盐0.2g,维生素D0.8g和木耳粉1g按照其比例混合均匀,获得混合粉末;
步骤二:将所述混合粉末与一定比例的40℃的1000g木耳雪莲提取液按照比例冲调、搅拌,得到混合溶液;
步骤三:向所述混合溶液中加入1.1g果胶进行搅拌,过滤,均匀,脱气,得到粗产品;
步骤四:向所述粗产品中加入110g冻干芦荟颗粒,高温灭菌,得到成品,作为实验组C。
实施例4:
步骤一:将低聚果糖3g、木糖4g、L-阿拉伯糖7g、乳钙80g、葡萄糖酸钙4g、镁盐0.2g,维生素D0.8g和木耳粉1g按照其比例混合均匀,获得混合粉末;
步骤二:将所述混合粉末与一定比例的20℃的1000g木耳雪莲提取液按照比例冲调、搅拌,得到混合溶液;
步骤三:向所述混合溶液中加入0.8g改性食品淀粉进行搅拌,过滤,均匀,脱气,得到粗产品;
步骤四:向所述粗产品中加入110g冻干芦荟颗粒,高温灭菌,得到成品,作为实验组D。
实施例5:
步骤一:将低聚果糖3g、木糖4g、L-阿拉伯糖7g、乳钙80g、葡萄糖酸钙4g、镁盐0.2g,维生素D0.8g和木耳粉1g按照其比例混合均匀,获得混合粉末;
步骤二:将所述混合粉末与一定比例的20℃的1000g温水按照比例冲调、搅拌,得到混合溶液;
步骤三:向所述混合溶液中加入0.4g改性食品淀粉进行搅拌,过滤,均匀,脱气,得到粗产品;
步骤四:向所述粗产品中加入220g冻干芦荟颗粒,高温灭菌,得到成品,作为实验组E。
实施例6:
低聚果糖3g、木糖2g、乳钙95g,将各组分原料混合均匀,加入1000g水稀释均匀,高温灭菌,得到混合材料,作为对照组。
实施例7:
对实验组A-E和对照组的效果进行测试。
1.血糖变化,将5组患者,采用血糖仪于早晨7:30-8:00测定其空腹血糖(单位mmol/l),分别饮用实验组A-E和对照组的饮料2h后,测定其餐后血糖(单位mmol/l),每位患者在饮用饮料后,需隔一周再次进行实验,结果见表2。
表1:患者的血糖变化
通过表1可知,实验组A-E中由于添加了L-阿拉伯糖,相比于对照组和空白对照,本饮料具有较好的控制血糖升高的作用,且通过木耳粉的添加,也能够对血糖进行控制,相比于血糖较高的人来说,对于血糖本身较低的人具有更好的控制效果,且通过比较空腹血糖与餐后血糖的差值能够看出实施例3-5中提供的实验组C-E具有较好的控制升糖的效果,这是由于其L-阿拉伯糖含量最高,而对照组中由于不含能够起到降血糖作用的物质,血糖上升明显。
2.补钙效果:采用35只清洁级健康SD雌性大鼠,体重为150-200g,将其分为7个组,每组5只,将其进行双侧去卵巢手术一周各组实施灌胃给予相应饮料或生理盐水,测定其股骨干重,骨钙含量,以及骨密度。
表2:补钙效果测定
通过表2可知,实验组A-C中的小鼠的股骨干重、骨钙含量和中点骨密度均明显高于对照组和空白对照组,这是由于实验组A-C中乳钙的含量较高,且由于实验组B和C中,具有一定量的镁盐、维生素D以及一定的葡萄糖酸钙,能够起到促进钙和蛋白质吸收的效果,从而使实验组B、C在乳钙含量不如实验组A的情况下仍旧能够达到比较好的补钙效果,而实验组D、E中乳钙含量较低,补钙效果不如实验组B和C明显,而对照组由于乳钙含量较高,也具有一定的补钙效果。
3.清肠效果:将120个年龄18-60岁,男女不限,身体健康的人,随机组合各20人,实验者空腹5h以上,适量饮用少量白开水,实验开始分别使受试者在0.5h内饮用500ml的实验组A-E以及对照组的饮品,然后进食360g的八宝粥,进食在3min内完成,测定饮食后0.5h内的排便人数和1h内的排便人数,以及饮食或排便后腹胀、腹痛、空落感等不适人数。
表3:清肠效果测定
实验组A | 实验组B | 实验组C | 实验组D | 实验组E | 对照组 | |
0.5h | 2 | 12 | 15 | 18 | 10 | 3 |
1h | 8 | 20 | 20 | 20 | 20 | 6 |
不适人数 | 0 | 0 | 0 | 0 | 0 | 2 |
通过表3可知,实验组A中由于不含有木耳粉因此促进排便的效果较弱,而实验组B-E中均具有比较好的清肠效果,且由于实验组C-D中木耳粉含量较高,因此在0.5h内的排便率较高,而在1h内的排便率的效果为100%,而实验组E中采用温水冲调,导致排便率低于采用木耳雪莲提取液冲调的效果,而对照组中不含有木耳粉和芦荟颗粒,因此不具有促进清肠排毒的效果,因此排便率较低,且在饮食后,对照组中的2位被试者出现了腹胀的不适感,而实验组A-E中的被试者均未出现不适感,本发明能够促进胃肠蠕动,促进肠道食物的排泄、防止便秘,有利于体内大便中有毒物质的及时清除和排出。
以上对本发明的实施例进行了详细说明,但所述内容仅为本发明的较佳实施例,不能被认为用于限定本发明的实施范围。凡依本发明范围所作的均等变化与改进等,均应仍归属于本专利涵盖范围之内。
Claims (10)
1.一种补钙清肠控糖粉剂,其特征在于:按照重量百分比包括以下组分:
L-阿拉伯糖1-20%,低聚木糖1-20%,木糖1-10%,低聚果糖1-10%,乳钙70-96%。
2.采用权利要求1所述的补钙清肠控糖粉剂生产的饮品,其特征在于:按照重量百分比包括以下组分:
低聚果糖1-3%、木糖2-4%、L-阿拉伯糖2-7%、乳钙80-95%、葡萄糖酸钙0-4%、镁盐0-0.2%,维生素D 0-0.8%和木耳粉0-1%。
3.根据权利要求2任一所述的一种补钙清肠控糖饮品,其特征在于:所述镁盐为碳酸镁、氧化镁、硫酸镁、柠檬酸镁、氨基酸螯合镁的一种。
4.根据权利要求2任一所述的一种补钙清肠控糖饮品,其特征在于:还包括重量10%的芦荟颗粒。
5.根据权利要求4所述的一种补钙清肠控糖饮品,其特征在于:所述芦荟颗粒为鲜芦荟叶片去皮、切丁后,冻干获得。
6.根据权利要求2任一所述的一种补钙清肠控糖饮品,其特征在于:按照重量比1:5-1:10加木耳雪莲提取液冲调。
7.根据权利要求2任一所述的一种补钙清肠控糖饮品,其特征在于:还包括占总重量百分比0.1-0.5%的胶质稳定剂。
8.根据权利要求7所述的一种补钙清肠控糖饮品,其特征在于:所述胶质稳定剂包括果胶、阿拉伯树胶、纤维素胶、瓜尔胶、改性食品淀粉或藻酸盐的一种。
9.制备权利要求2-8任一所述的补钙清肠控糖饮品的方法,其特征在于:包括如下步骤:
步骤一:将低聚果糖、木糖、L-阿拉伯糖、乳钙、葡萄糖酸钙、镁盐、维生素D和木耳粉按照其比例混合均匀,获得混合粉末;
步骤二:将所述混合粉末与一定比例的20-40℃的木耳雪莲提取液按照比例冲调、搅拌,得到混合溶液;
步骤三:向所述混合溶液中加入胶质稳定剂进行搅拌,过滤,均匀,脱气,得到粗产品;
步骤四:向所述粗产品中加入冻干芦荟颗粒,高温灭菌,得到成品。
10.根据权利要求9所述的一种补钙清肠控糖饮品,其特征在于:所述木耳雪莲提取液的制备方法包括如下步骤:
步骤一:将木耳泡发,除杂清洗后,烘干粉碎,得到木耳粉;
将雪莲果清洗去皮后,进行粉碎,得到雪莲汁;
步骤二;将所述雪莲汁与所述木耳粉按照质量比1:1进行混合搅拌,得到木耳雪莲混合物,将所述木耳雪莲混合物按照1:5的比例加入清水,温度为80℃,熬煮2h,得到熬煮液;
步骤三:将所述熬煮液放至常温,进行过滤,去清液,得到木耳雪莲提取液。
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