CN112056508B - Grain carbohydrate matrix for special medical food and preparation method thereof - Google Patents
Grain carbohydrate matrix for special medical food and preparation method thereof Download PDFInfo
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Classifications
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- 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
-
- 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
- A23L33/185—Vegetable proteins
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of a cereal carbohydrate matrix, which comprises the following steps: (1) crushing grains to a grain powder raw material; (2) Adding 3-5% soybean protein isolate and 50-60mL/kg high temperature alpha amylase solution with concentration of 8000-10000U/mL into cereal powder, and mixing well. (3) Performing steam enzymolysis and tempering treatment on a grain powder raw material, (4) extruding and puffing the grain powder subjected to the steam enzymolysis and tempering treatment, wherein the extrusion temperature is 110-130 ℃, and the screw rotation speed is 150-250r/min; (4) Drying and crushing the extrudate to obtain the carbohydrate matrix powder. The method adopts the steps of grain crushing, soybean protein adding, steam enzymolysis tempering and extrusion puffing treatment to prepare the grain carbohydrate matrix powder with low viscosity, good reconstitution property and rich food flavor, and is suitable for preparing special medical food.
Description
Technical Field
The invention relates to a preparation technology of special nutritional food for special crowds, in particular to a grain carbohydrate matrix for special medical food and a preparation method thereof.
Background
The special medical purpose formula food, hereinafter referred to as special medical food, is specially processed and prepared for meeting special requirements of people with limited food intake, digestive absorption disorder, metabolic disorder and the like on nutrients or diet. The food has obvious effects on improving the nutritional status of patients, reducing the medical cost of hospitalized patients and the like.
In recent years, the special medical food industry has a good development trend in the world, the market scale of the special medical food in the world is about 560-640 billion yuan/year, and the growth rate is continuously increased by 6% per year. The research and application of special medical foods in China are obviously lagged behind in developed countries such as Europe and America, but the demand in recent years is increased rapidly, and the annual market scale speed is increased by 37%. However, most of the current special medical foods clinically used in China are foreign brand products, and the three major energy supply substances of carbohydrate, protein and fat of the existing products are mainly compounded by various nutrient raw materials such as protein powder, dextrin or starch, edible oil or special grease, and the like, wherein the carbohydrate is mainly provided by the dextrin. Although the formula principle has obvious advantages in the aspects of accurately controlling the composition and content of various nutrient components, ensuring that the product has better brewing characteristics and the like, the product generally has the problems of lack of food flavor, higher osmotic pressure, poorer gastrointestinal tolerance and the like. For people who rely on special medical food as a main or only nutrient source for a long time, the problems directly influence the taking compliance of consumers and are not beneficial to exerting the nutrition supporting effect. Therefore, the flavor and the mouthfeel of the special medical food are still the restriction factors influencing the clinical use of the special medical food, and are the problems of special attention required for the development of new products of the special medical food.
Cereals are the most important staple food in the daily diet of people and also an important source of dietary carbohydrates. The unique flavor of cereals as carbohydrate matrix for food is incomparable with monomeric nutrients such as dextrin and starch. The grains are used as carbohydrate matrix, and the special medical food is processed by the nutrient ingredients in an enhanced manner according to the nutritional requirements of specific people, so that the flavor and taste of the product are improved, and the taking compliance of patients is improved. However, the starch content is high, and the problems of high product viscosity, poor reconstitution dispersity and poor tube feeding fluidity exist in the process of processing the special medical food by taking the grains as the carbohydrate matrix. Tube feeding is a common dietary intake route for special medical foods, and tube feeding fluidity of the product is an important factor influencing the incidence rate of nutrient tube blockage. Therefore, the indexes such as viscosity, reconstitution dispersibility and tube feeding fluidity are major problems affecting the processing of the special medical food using the grains as the carbohydrate matrix. How to improve the starch pre-digestibility of the cereal carbohydrate matrix and improve the reconstitution characteristics of the powder is an important technical bottleneck for developing special medical foods taking the cereal as the carbohydrate matrix.
Related studies have been conducted on improving the pre-digestibility and the reconstitution dispersibility of the grain powder. Researches find that the purposes of partially hydrolyzing grain starch and reducing powder viscosity can be achieved by adding high-temperature alpha-amylase into grains and utilizing the high-temperature action in a puffing cavity in the extrusion puffing process. However, the time of the extrusion process is only about 20s, so that the enzyme and the substrate cannot fully act, the enzymolysis effect is relatively limited, and the flavor and quality of the powder are still to be further improved. Aiming at the problems, the invention creates a grain carbohydrate matrix preparation technology based on the addition of a proper amount of soybean protein, namely raw material crushing, steam enzymolysis conditioning and extrusion puffing, promotes the gelatinization and degradation of grain starch, and further improves the flavor quality and the brewing characteristic of matrix powder by controlling the Maillard reaction degree between protein and reducing sugar.
Disclosure of Invention
The first object of the present invention is to provide a method for preparing a cereal carbohydrate base for a specialist food, which can improve the pre-digestibility of cereal starch and the reconstitution characteristics of powder, and at the same time improve the flavor quality of the base.
The second purpose of the invention is to provide a cereal carbohydrate matrix prepared by the preparation method, which has the characteristics of low viscosity, good tube feeding fluidity and good food flavor, and can be used as a raw material for developing special medical foods instead of other carbohydrate raw materials.
The first purpose of the invention is realized by the following technical scheme:
a preparation method of grain carbohydrate matrix for special medical food comprises the following steps:
grain grinding → soybean protein isolate adding → steam enzymolysis and tempering → extrusion and puffing → drying → grinding
The method specifically comprises the following steps:
(1) Crushing grains to obtain a grain powder raw material;
(2) Adding grain powder raw materials into a raw material mixing tank, adding 3-5 wt% of soybean protein isolate, adding 8000-10000U/mL high-temperature alpha amylase solution through a spraying device, wherein the adding amount is 50-60mL/kg, and uniformly mixing the enzyme solution, the grain powder and the protein through a stirring device;
(3) Sending the uniformly mixed mixture into a conditioner for steam enzymolysis conditioning treatment;
(4) Sending the grain powder after steam enzymolysis and tempering into an extrusion puffing machine for extrusion and puffing by a screw conveyor, wherein the extrusion temperature is 110-130 ℃, and the screw rotation speed is 150-250r/min.
(5) Drying the extrudate, and pulverizing to obtain cereal carbohydrate matrix powder.
The invention establishes a method for preparing carbohydrate matrix of special medical food by crushing raw materials, adding protein, modifying by steam enzymolysis and extruding for puffing, and specifically comprises the following steps:
the invention adds a certain amount of isolated soy protein into the cereal flour, and the reducing sugar such as dextrin and the like generated in the steam enzymolysis conditioning and extrusion puffing processes and the protein have moderate Maillard reaction, thereby improving the flavor quality of the flour, and promoting the degradation of the protein and improving the pre-digestibility of the protein by the action of further melting, shearing and the like in the extrusion puffing process. Through flavor evaluation analysis, the extrudate has obvious baking aroma when the addition amount of the soy protein isolate is 3-5% and the extrusion temperature is controlled at 110-130 ℃, and the sensory evaluation value reaches the highest level.
The preparation concentration and the addition amount of the enzyme solution influence the dosage of the enzyme, and when the dosage of the enzyme is 400-600U/g, the reconstitution dispersibility of the obtained matrix is optimal. On the premise that the enzyme addition amount is determined, the enzyme solution concentration is determined so as to control the addition amount of water during the enzyme solution addition process. Because the moisture content in the cereal powder raw materials can be further increased in the steam enzymolysis tempering process, and starch is decomposed into dextrin and oligosaccharide through enzymolysis, the shearing force of the materials in the extrusion puffing process is reduced as a result of the comprehensive effect, the puffing effect of the cereals is obviously reduced, and the gelatinization and degradation of the residual starch are influenced. Therefore, in order to ensure that the moisture content in the cereal flour raw material is controlled to a certain level during extrusion and puffing to achieve a desired puffing effect, the concentration, the addition amount and the steam amount of the enzyme solution are set as described above.
Optimally, the material after the enzymolysis and tempering treatment is conveyed to a high-temperature resistant storage bin through a screw conveyer, and is extruded and puffed after being piled up and stored for 10-20 min. The addition of alpha-amylase during the puffing treatment can reduce the caking rate and viscosity of the puffed grain powder to a certain extent and improve the water solubility of the puffed grain powder. However, due to the short duration of action, amylases can only exert a very limited effect. The amylase and the substrate are reacted at high temperature through steam enzymolysis tempering treatment, and then the tempered material is transferred into a storage bin to enable the enzyme to continuously act for 10-20min by utilizing the characteristic that the tempered material is at higher temperature, so that the enzymolysis reaction time is prolonged, and the grain starch is fully enzymolyzed. When the standing reaction time in the storage bin is less than 10min, the starch pre-enzymolysis degree is insufficient, the viscosity of the prepared cereal matrix powder is high, but when the reaction time is too long (> 20 min), due to excessive enzymolysis of the starch, the expansion degree of the subsequent extrusion and expansion extrudate is too low, and the gelatinization degree of the residual starch is reduced.
Optimally, the steam enzymolysis conditioning parameters in the step (3) of the invention are controlled as follows: the steam hardening and tempering time is 1.5-2.5min, the saturated steam pressure is 0.2-0.3MPa, and the total steam quantity is controlled to be 7-9% of the weight of the hardened and tempered material.
Preferably, the grain powder in step (1) of the present invention has a particle size of 10-20 mesh. By comparing the reconstitution properties of extrudates obtained with different particle size cereal flours under the same processing conditions, it was found that a particle size that is too large or too small can have a negative effect on the reconstitution properties of the extrudates. When the grain particles are small, the action of enzyme and starch particles is sufficient, the enzymolysis effect is good, but when the grain particles are too small in the steam conditioning process, the viscosity of the grain powder is increased under the action of steam and enzyme, the powder flowability is seriously reduced, the action with the steam is insufficient, the conveying efficiency of the raw materials in a conditioner is influenced, and the shearing force is reduced in the extrusion process due to the fact that the moisture content of the raw materials is increased due to excessive water absorption of the small grain particles.
Optimally, the drying treatment in the step (5) adopts hot air or a heat pump for drying, so that the moisture content of the extrudate reaches below 7 percent.
Optimally, the carbohydrate matrix powder obtained by the grinding in the step (5) has the granularity of 60-100 meshes.
A cereal carbohydrate matrix for use in professional food is prepared by the above preparation method.
Compared with the prior art, the invention has the following beneficial effects:
(1) The invention can further improve the flavor of the extrudate by adding a certain proportion of soybean protein isolate into the crushed cereal raw material and controlling the degree of Maillard reaction in the wet and heat treatment processes of steam conditioning, extrusion puffing and the like. Giving the extrudate a pronounced baked aroma. Meanwhile, under the action of high heat, mechanical shearing and the like in the treatment process, hydrogen bonds and disulfide bonds among protein molecules are broken, so that the protein is degraded, the content of soluble protein is increased, and the digestion and utilization of the protein are facilitated.
(2) According to the invention, the characteristic that alpha amylase can degrade starch at high temperature to generate dextrin and oligosaccharide is utilized, so that the viscosity of starch is reduced, steam is continuously introduced through the steam conditioner to ensure that the material is maintained at a higher temperature, and then the grain powder after steam treatment is transferred to the high-temperature resistant storage bin for heat preservation treatment for a certain time, so that the full enzymolysis of the grain starch is realized. In the subsequent extrusion and expansion process, under the action of further enzymolysis of amylase, mechanical shearing generated by an expansion machine and the like, the starch in the grains is further degraded and damaged to generate a large amount of micromolecular carbohydrates. Moreover, the time difference between the steam pre-enzymolysis tempering and the extrusion puffing process can be eliminated by increasing the number of the storage bins, and the continuous production is realized.
(3) The grain carbohydrate matrix powder developed by the invention has good reconstitution characteristics and nasal feeding tube fluidity, can meet the basic requirements of special medical food preparation, and more importantly, the grain with a flavor and taste more suitable for Chinese people is selected as the raw material, the prepared carbohydrate matrix powder has a rich food flavor, and can provide a significant grain baking fragrance for the product compared with dextrin and other nutrients as the matrix, so that the flavor quality of the product is improved, and the taking compliance of long-term consumption people is facilitated to be ensured.
Detailed Description
The present invention is further described below in conjunction with specific examples to better understand and implement the technical solutions of the present invention for those skilled in the art.
Example 1
A method of preparing a cereal carbohydrate matrix for use in a medical speciality food, comprising the steps of:
(1) The grain powder raw material with the granularity of 10-20 meshes is obtained by adjusting the crushing time, the diameter of a sieve sheet and the gap of a hammer sieve of the grain crusher.
(2) 5% soy protein isolate is added to the milled cereal flour.
(3) Preparing high-temperature alpha amylase solution by using distilled water, enabling the enzyme concentration to be 10000U/mL, controlling the addition amount of the high-temperature alpha amylase solution to be 50mL/kg, and uniformly mixing.
(4) Transferring the grain raw material powder after adding the enzyme and uniformly mixing into a conditioner for steam enzymolysis conditioning treatment, setting the steam conditioning time to be 2min, the saturated steam pressure to be 0.25MPa, and controlling the total steam quantity to be 8% of the weight of the conditioned material.
(5) Conveying the grain powder subjected to steam enzymolysis and tempering treatment by a screw conveyor, transferring the grain powder into a storage bin, stacking and standing for 20min, and conveying the grain powder into an extrusion puffing machine by the screw conveyor for puffing, wherein the extrusion temperature is 125 ℃, and the rotating speed of a screw is 150r/min.
(6) Drying the extrudate by hot air or a heat pump to make the moisture content of the extrudate below 7%. And pulverizing the dried extrudate into powder with a particle size of 60-100 mesh to obtain carbohydrate matrix powder.
Example 2
A method of preparing a cereal carbohydrate matrix for use in a medical speciality food, comprising the steps of:
(1) The grain powder raw material with the granularity of 10-20 meshes is obtained by adjusting the crushing time, the diameter of a sieve sheet and the gap of a hammer sieve of the grain crusher.
(2) 3% soy protein isolate is added to the milled cereal flour.
(3) Preparing high-temperature alpha amylase solution by using distilled water, enabling the enzyme concentration to be 10000U/mL, and controlling the adding speed of the high-temperature alpha amylase solution to be 60mL/kg.
(4) Transferring the grain raw material powder after adding the enzyme and uniformly mixing into a conditioner for steam enzymolysis conditioning treatment, setting the steam conditioning time to be 2.5min, setting the saturated steam pressure to be 0.3MPa, and controlling the total steam quantity to be 9 percent of the weight of the conditioned material.
(5) Conveying the grain powder subjected to steam enzymolysis and thermal refining treatment by a screw conveyor, transferring the grain powder into a storage bin, stacking and standing for 10min, conveying the grain powder into an extrusion bulking machine by the screw conveyor for bulking, wherein the extrusion temperature is 130 ℃, and the rotating speed of a screw is 250r/min.
(6) Drying the extrudate by hot air or a heat pump to make the moisture content of the extrudate below 7%. And pulverizing the dried extrudate into powder with a particle size of 60-100 mesh to obtain carbohydrate matrix powder.
Example 3
A method of preparing a cereal carbohydrate matrix for use in a medical speciality food, comprising the steps of:
(1) The grain powder raw material with the granularity of 10-20 meshes is obtained by adjusting the crushing time, the diameter of a sieve sheet and the gap of a hammer sieve of the grain crusher.
(2) 4% soy protein isolate is added to the milled cereal flour.
(3) Distilled water is used for preparing a high-temperature alpha amylase solution, so that the enzyme concentration is 8000U/mL, and the addition amount of the high-temperature alpha amylase solution is controlled to be 50mL/kg.
(4) Transferring the grain raw material powder after adding the enzyme and uniformly mixing into a conditioner for steam enzymolysis conditioning treatment, setting the steam conditioning time to be 1.5min, setting the saturated steam pressure to be 0.2MPa, and controlling the total steam quantity to be 7% of the weight of the conditioned material.
(5) Conveying the grain powder subjected to steam enzymolysis and tempering treatment by a screw conveyor, transferring the grain powder into a storage bin, stacking and standing for 15min, and conveying the grain powder into an extrusion puffing machine by the screw conveyor for puffing, wherein the extrusion temperature is 110 ℃, and the rotating speed of a screw is 200r/min.
(5) Drying the extrudate by hot air or a heat pump to make the moisture content of the extrudate below 7%. And pulverizing the dried extrudate into powder with a particle size of 60-100 mesh to obtain carbohydrate matrix powder.
The results of comparative analyses of the matrices prepared according to the invention are as follows:
(1) Analysis of carbohydrate matrix powder produced by different treatment processes
The performance test of the cereal carbohydrate matrix powder by taking rice as a raw material comprises the brewing characteristic, the flavor quality and the nutrient content of the matrix powder. The experimental group was analyzed for the relevant properties using the carbohydrate matrix powder prepared in example 1. The extrusion and puffing and the enzyme extrusion and puffing are used as comparison. The extrusion puffing conditions are the same as those in example 1: pulverizing rice to 10-20 mesh, adding 5 wt% of soybean protein isolate powder, adding water to adjust water content of the raw material to about 20%, squeezing at 125 deg.C, and screw rotating speed of 150r/min. The enzyme extrusion puffing is to adjust the water content of the rice flour to about 20% by adding 400U/g high temperature alpha amylase solution, and the other steps are directly extrusion puffing. The specific test results are shown in tables 1 and 2.
Table 1: effect of different treatment Processes on reconstitution characteristics and flavor scores of matrix powders
Note: when the letters beside the numerical value in the same column are different, the difference reaches the significance level, and p is less than 0.05
The water solubility index is used for measuring the degradation degree of starch in the powder and is related to the amount of soluble micromolecules generated by degrading the starch. Due to the action of the high-temperature alpha-amylase, the starch structure in the powder is damaged, a large amount of soluble saccharides are released, the water solubility index of the powder is increased, and the flowability of the powder is enhanced, so that the caking rate and the dispersion time in the brewing process are greatly reduced. Although the matrix powder treated by direct extrusion and enzyme-added extrusion has certain baking fragrance, the baking fragrance of the matrix powder treated by the technology is more obvious than that of the matrix powder treated by the former two through sensory score analysis, and the sensory quality of the powder can be obviously improved.
Table 2: influence of different treatment processes on the nutritional content of the matrix powder
Note: when the letters beside the numerical value in the same column are different, the difference reaches the significance level, and p is less than 0.05
As can be seen from Table 2, the reducing sugar and soluble protein contents of the rice flour treated by the method are both obviously increased compared with the rice flour directly extruded and puffed by adding enzyme, and the starch content is obviously reduced, which is also an important reason that the method can obviously improve the reconstitution characteristics of the rice flour.
(2) Performance testing of specialty medicine food total nutrient formula powder prepared from grain carbohydrate matrix obtained by different treatment processes
The principle of preparing the total nutrient formula powder of the special medical food is that rice is used as a raw material, dextrin and starch carbohydrate in the total nutrient formula powder of the special medical food are replaced by grain carbohydrate matrix powder prepared by different treatment processes, the addition amount of protein and fat in the formula powder is finely adjusted according to other components such as protein, fat and the like in the matrix powder, and the total nutrient formula powder of the special medical food taking the rice with different treatments as the carbohydrate matrix is prepared, and the specific formula is shown in table 3.
TABLE 3 recipe composition (/ 100 g) of major nutritional ingredients for foods from different carbohydrate sources
Description of the formula: the non-substituted formula in the table represents the basic formula composition of the special medical food total nutrient formula powder commonly used in the market at present, wherein the powdered oil contains about 50% of vegetable oil, and the wrapping material mainly contains carbohydrate components and a small amount of protein. The rice flour prepared by different processing technologies in the 3 alternative formulas is used as carbohydrate matrix to replace maltodextrin in the non-alternative formula, the rice raw material contains about 8% of protein, and 5% of soybean protein isolate is further added in the preparation of the matrix powder, so that the addition amount of casein in the formula is correspondingly reduced by 5g.
Experimental groups a total nutritional formula powder for a specialist food was prepared using the carbohydrate matrix powder prepared in example 1. The carbohydrate matrix powder prepared by other treatment processes in the control group comprises: extrusion and puffing, adding enzyme, extrusion and puffing, and other processing parameters are the same as those of the example 1.
The performance test of the special medical food total nutrient formula powder comprises brewing characteristics and sensory evaluation:
(a) Measurement of viscosity
5.00g of a sample is weighed in an aluminum cylinder special for the RVA tester, 20mL of distilled water is added, the sample is placed into a rotating blade, the aluminum cylinder is clamped into a measuring groove, a measuring program is started, and the viscosity is measured. The determination procedure was: the temperature was maintained at 38 ℃ for 13min, the rotation speed was 960r/min for the first 10s, and thereafter the rotation speed was maintained at 160r/min throughout the measurement.
(b) Determination of residual rate of nasal feeding tube
Weighing 40.00g of sample in a 500mL beaker, adding 65 ℃ water to flush the sample to prepare 200mL of nutrient solution, stirring the nutrient solution evenly, transferring the nutrient solution into an infusion bottle, cooling the nutrient solution to room temperature, then using a disposable infusion apparatus to simulate the gravity drip method of clinical enteral nutrition support to drip the nutrient solution, controlling the flow rate to be 100-150mL/h, and weighing the weight of the adhesive on the inner wall of the nasal feeding tube after the nutrient solution is completely dripped to calculate the residual rate of the nutrient solution.
(c) Sensory evaluation
The powder and the prepared nutrient solution were subjected to sensory evaluation by 25 healthy volunteers. The sample was placed in a clean white porcelain dish and the color of the powder was visually observed in a well lit and soft environment. In addition, 20.00g of sample is poured into a transparent container, 80mL of water with the temperature of 65 ℃ is added to be flushed into nutrient solution, the nutrient solution is fully and uniformly stirred, the smell of the nutrient solution is smelled, the flushing performance of the nutrient solution is observed, the taste of the nutrient solution is tasted, and the like. The samples are randomly coded and evaluated at normal temperature, purified water is needed to rinse the mouth after one sample is evaluated each time, and then the next sample is evaluated. The sensory evaluation table was prepared with reference to QB 4221-2011 standards, and specifically, as shown in Table 4, the total evaluation score was calculated as the sum of four items.
TABLE 4 organoleptic evaluation criteria for the powder of the specific medical full-nutrition formula
(3) Test results and analysis
The specific performance test results of the special medical food total nutrient formula powder prepared by different treatment processes are shown in tables 5 and 6:
table 5: evaluation of convenience in use of different special medical food total nutrient formula powders
Table 6: sensory evaluation results of different special medical food total nutrient formula powders
The way of taking the special medical food total nutrient formula powder by clinical patients can be divided into two ways of direct oral administration and tube feeding through a nasal feeding tube or a gastrointestinal fistulization tube according to different disease types and pathophysiological states of the patients. On the premise of ensuring sufficient and balanced nutrition of the product, the taste and flavor of the product and the convenience of brewing and use are important factors influencing the clinical application of the product. Therefore, the invention screens representative indexes which influence the preparation convenience of the formula powder: the water solubility index, viscosity and nasogastric tube residue rate were analyzed for the ease of reconstitution of the special medical food total nutrient formula powders prepared with different carbohydrate matrices and the results are shown in table 5.
As can be seen from Table 5, the water solubility index, viscosity and residual amount in the nutrition tube during the simulated feeding process of the nasogastric tube of the total nutrient formula powder for special medical food prepared by replacing maltodextrin with the carbohydrate matrix prepared in example 1 are all equivalent to those of the total nutrient formula powder for conventional special medical food with maltodextrin as the carbohydrate matrix, and compared with the formula powder prepared by directly extruding and puffing or adding enzyme to extrude and puff rice powder as the carbohydrate matrix to replace dextrin, the water solubility index is obviously improved, the viscosity and the residual rate of the nasogastric tube of the product are obviously reduced, which indicates that the convenience in use of the total nutrient formula powder for special medical food prepared by using the carbohydrate matrix prepared by the invention achieves the effect equivalent to that of the conventional product with maltodextrin as the carbohydrate and is obviously superior to the direct extruding and adding enzyme extruding and puffing technology.
As described above, since sensory qualities such as dispersibility and flavor qualities in reconstitution are important factors affecting clinical use of the special medical food, the results of comprehensive evaluation of the total nutritional formula powder for the special medical food prepared by using different carbohydrate matrixes in 4 aspects of texture, smell, taste and flavor and reconstitution properties are shown in Table 6 by using the sensory evaluation criteria shown in Table 4. The total nutrient formula powder of the special medical food prepared by taking rice flour prepared by extrusion puffing and enzyme-added extrusion puffing as a carbohydrate matrix is superior to a conventional formula without substitution in the aspects of smell, taste and mouthfeel, but the comprehensive evaluation result score is lower than the conventional formula without substitution due to the fact that the reconstitution score is far lower than the latter. The flavor and taste of the total nutrient formula powder of the special medical food prepared by the carbohydrate matrix prepared by the invention are further improved compared with the flavor and taste of the total nutrient formula powder prepared by direct extrusion and enzyme-added extrusion, and meanwhile, the dissolvability of the product also reaches the level equivalent to that of the conventional formula without substitution, so the comprehensive evaluation score is remarkably higher than that of the formula without substitution of the conventional formula and the formula substituted by the carbohydrate matrix prepared by other two technologies.
Similar effects were observed with rice for the above experiments with wheat flour, corn flour and millet flour or mixtures thereof.
The above embodiment explains the different implementation processes of the invention in detail, and the substrate prepared by other embodiments can also obtain similar test data results, not to mention; the embodiments of the present invention are not limited thereto, and those skilled in the art can achieve the object of the present invention based on the disclosure of the present invention, and any modifications and variations based on the concept of the present invention fall within the protection scope of the present invention, which is defined by the claims.
Claims (4)
1. A method of preparing a cereal carbohydrate matrix for use in a medical speciality food, comprising the steps of:
(1) Crushing grains to obtain a grain powder raw material;
(2) Adding 3-5 wt% of soybean protein isolate into the cereal flour, adding 50-60mL/kg of high-temperature alpha amylase solution with the concentration of 8000-10000U/mL, and stirring uniformly;
(3) Feeding the uniformly mixed grain powder raw material into a conditioner for steam enzymolysis conditioning treatment;
(4) Extruding and puffing the grain powder subjected to steam conditioning treatment, wherein the extrusion temperature is 110-130 ℃, and the screw rotation speed is 150-250r/min;
(5) Drying the extrudate, and then crushing to obtain carbohydrate matrix powder;
in the step (1), the granularity of the grain powder raw material is 10-20 meshes;
the parameters of the steam enzymolysis tempering treatment in the step (3) are controlled as follows: the steam hardening and tempering time is 1.5-2.5min, the saturated steam pressure is 0.2-0.3MPa, and the total steam quantity is controlled to be 7-9% of the weight of the hardened and tempered material;
and (4) conveying the material subjected to steam enzymolysis and tempering treatment to a high-temperature-resistant storage bin through a screw conveyor, stacking and storing for 10-20min, and then extruding and puffing.
2. The method for preparing a grain carbohydrate matrix for a special medical food according to claim 1, wherein the drying process in the step (5) is performed by hot air or heat pump so that the moisture content of the extrudate is 7% or less.
3. The method for preparing a cereal carbohydrate base for medical speciality foods according to claim 1, wherein the carbohydrate base powder obtained by the pulverization in the step (5) has a particle size of 60 to 100 mesh.
4. A cereal carbohydrate matrix for use in specialist food products, characterised in that it is produced by a process according to any one of claims 1 to 3.
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| CN202010818061.4A CN112056508B (en) | 2020-08-14 | 2020-08-14 | Grain carbohydrate matrix for special medical food and preparation method thereof |
| PCT/CN2021/112231 WO2022033546A1 (en) | 2020-08-14 | 2021-08-12 | Cereal carbohydrate matrix for use in food for special medical purpose and preparation method for matrix |
| ZA2023/01213A ZA202301213B (en) | 2020-08-14 | 2023-01-30 | Cereal carbohydrate matrix for use in food for special medical purpose and preparation method for matrix |
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| CN114651939B (en) * | 2022-04-15 | 2023-05-12 | 广东省农业科学院蚕业与农产品加工研究所 | Mixed bean flour and preparation method and application thereof |
| CN114794367B (en) * | 2022-05-07 | 2023-10-03 | 江南大学 | Preparation method of special wrapping slurry for frying based on modification of superheated steam and complex enzyme |
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| CN101411490B (en) * | 2008-11-26 | 2013-05-08 | 浙江贝因美科工贸股份有限公司 | Enzymatical technique of paddy based formula food for babies |
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