CN112369611B - 一种蘑菇提取物营养粉及其制备方法 - Google Patents
一种蘑菇提取物营养粉及其制备方法 Download PDFInfo
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- CN112369611B CN112369611B CN201911072619.2A CN201911072619A CN112369611B CN 112369611 B CN112369611 B CN 112369611B CN 201911072619 A CN201911072619 A CN 201911072619A CN 112369611 B CN112369611 B CN 112369611B
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- mushroom extract
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Abstract
本发明属于保健食品领域,具体涉及一种蘑菇粉营养粉及其制备方法。该蘑菇粉营养粉包括如下重量份数的组分:蘑菇提取物5~20份、酵母粉0.5~5份、乳清蛋白35~55份、植物蛋白粉5~15份、膳食纤维0.5~8份、营养强化剂0.5~10份,矫味剂0.6~18份,助流剂0.3~2.5份,拮抗剂0.5~2份。通过对新鲜蘑菇进行酶解预处理、反溶剂沉积、凝胶固化处理,得到的蘑菇粉中维生素D2的贮藏稳定性提高,人体对该蘑菇粉维生素D2的吸收利用率提高,为老年人有效补充维生素D2、钙、蛋白质、膳食纤维等多种营养成分,促进老年人对蘑菇中营养物质的吸收,提高老年人的免疫力。
Description
技术领域
本发明属于保健食品领域,具体涉及一种蘑菇提取物营养粉及其制备方法。
背景技术
蘑菇含有丰富的蛋白质, 可消化率达 70%~90%, 享有“植物肉”之称。蘑菇的不同部位, 营养物质的含量不同。一般地说, 菌盖比菌柄营养更丰富, 最适于食用的是新鲜的较幼嫩的蘑菇子实体。蘑菇不仅营养丰富, 味道鲜美, 富含人体必需的赖氨酸等,还含有丰富的矿物质元素, 例如蘑菇富含的微量元素硒, 可使血中谷胱甘肽过氧化酶的活性增强, 防止过氧化物损害机体, 提高身体免疫力。蘑菇所含的大量植物纤维, 具有防止便秘、促进排毒、预防糖尿病及大肠癌、降低胆固醇含量的作用, 而且它又属于低热量食品,可以防止发胖,它还是一种较好的减肥美容食品。香菇中维生素 D的含量比大豆高20 倍,是海带的 8 倍。而维生素 D能帮助人体吸收钙, 有益于骨骼的健康。
美国医疗机构的最新研究发现, 用紫外线照射生长或刚采摘的新鲜蘑菇, 能使蘑菇合成大量维生素 D。研究人员用紫外线灯照射采摘下来的新鲜白色圆蘑 5 分钟, 就产生了大量的维生素 D, 其含量相当于人体每日所需要的 8.69 倍。用紫外线照射生长中的蘑菇 3 个小时, 其维生素 D 的含量也显著增加。这些实验证实蘑菇经日晒后可增加维生素 D。其实蘑菇之所以有这样神奇的功效, 是因为它含有维生素 D产物前体——麦甾醇, 这种物质在日光照射下会转化成维生素 D。研究进展提示我们, 蘑菇对所有人群尤其是青少年、老年妇女等特别需要补钙的人群非常有益, 而欲使其营养更丰富, 将其营养价值发挥到极至, 首先要选用新鲜蘑菇,而且最好将蘑菇在阳光下晒一段时间后再食用。人们在补钙的同时, 增加维生素 D 的摄入能促进钙的吸收利用, 因此, 蘑菇带来的大量维生素 D 无疑是一个上佳的选择。但是蘑菇的细胞壁由蛋白质、纤维素、葡聚糖等成分组成,结构坚固、营养成分不易溶出,不利于人体,尤其是老年人的营养吸收,且维生素D2水溶性差,性质不稳定,遇光、热、氧等易降解而失效,导致体内生物利用度降低。
对本发明以新鲜蘑菇为主要原料,经过酶解、反溶剂沉积、凝胶固化处理制备了蘑菇提取物,并添加乳清蛋白、酵母粉、膳食纤维、植物蛋白粉等物质,为老年人有效补充维生素D2、钙、蛋白质、膳食纤维等多种营养成分,促进老年人对蘑菇中营养物质的吸收。
发明内容
针对蘑菇吸收不好,维生素D2性质不稳定,遇光、热、氧等易降解而失效,生物利用度低的问题,本发明提供了一种蘑菇提取物的制备方法,通过酶解法水解其中的蛋白质、纤维素等大分子,并通过反溶剂沉积、海藻酸钠固定化处理增大维生素D2水溶性及贮藏稳定性,制得的蘑菇提取物维生素D2吸收利用率高。
本发明解决上述技术问题的具体技术方案如下:
一种含有蘑菇提取物的营养粉,包括如下重量份数的组分:蘑菇提取物5~20份、酵母粉0.5~5份、乳清蛋白35~55份、植物蛋白粉5~15份、膳食纤维0.5~8份、营养强化剂0.5~10份,矫味剂0.6~18份,助流剂0.3~2.5份,抗结剂0.5~2份。
优选地,所述的蘑菇提取物制备的步骤如下:
S1. 取新鲜蘑菇放入粉碎机中打成细碎的蘑菇末;
S2. 酶解预处理:将蘑菇末与水以1:30~60的质量比混匀,放入40℃~50℃的水浴锅中,加入1%~4%蘑菇粉质量的酸性蛋白酶,用酸溶液调节pH至2.5~3.5,反应2~5h后,用碱溶液调节pH至4.5~6.5,加入2%~6%蘑菇粉质量的纤维素酶,反应2~5h后,用碱溶液调节pH至7,过滤水解后的溶液,将滤液煮沸后冷却降温,真空冷冻干燥得蘑菇酶解物A;
S3. 取S2中过滤后的滤渣用10~20质量的无水乙醇溶解,置于紫外线下照射40~70min后,将滤渣质量0.2~0.5倍质量的氯化钙加入无水乙醇中,混匀,得含钙混合液;
S4. 立即取S3所述的含钙混合液,不断搅拌,逐滴滴入50~200mL2%~5%海藻酸钠水溶液中,滴完后静置0.25~0.75h,用蒸馏水洗涤,自然晾干,得蘑菇粉包埋物B;
S5. 将蘑菇酶解物A和蘑菇粉包埋物B混匀得蘑菇提取物。
蘑菇的细胞壁中含有大分子蛋白质、纤维素、几丁质、葡聚糖等物质,在消化吸收时会影响人体对营养物质的吸收,通过将蘑菇打碎后用酸性蛋白酶和纤维素酶水解能有效破坏蘑菇中的细胞壁,水解大分子蛋白质,有利于人体吸收营养物质。
蘑菇中含有大量的维生素D2前体物质麦角甾醇,是不溶于水的,因此水解后的不溶性残渣中含有丰富的麦角甾醇,将提取到的麦角甾醇紫外线照射得到微生物D2。为了提高维生素D2的水溶性,通过反溶剂沉积法提高维生素D2的水溶性。利用维生素D2易溶于乙醇,而难溶于水的特性,将含有乙醇的维生素D2滴入水中,随着维生素D2的滴入,维生素D2达到饱和状态结晶析出,得到的维生素D2超细粉体比表面积增大,水溶性提高,有利于人体对维生素D2的吸收。
为了提高维生素D2的稳定性,发明人还利用海藻酸钠遇钙离子会形成凝胶的特性包埋维生素D2。将含有维生素D2的乙醇溶液中加入氯化钙,缓慢滴入到海藻酸钠水溶液中,形成含钙的维生素D2凝胶,提高了维生素D2的稳定性。
包埋和反溶剂沉积同时进行,操作简便,而且提高了维生素D2的稳定性和维生素D2在人体的转化。由试验例一的试验结果可知,未经包埋处理或者反溶剂沉积和包埋分步处理时维生素D2的稳定性均下降,这可能是因为反溶剂沉积和包埋同时进行时减少了维生素D2析出时形成不溶物的时间,提高了维生素D2在溶液中的分散性,所以提高了包埋效果。由试验例二的试验结果可知,酶解、海藻酸钠包埋、反溶剂沉积法处理的蘑菇粉能明显提高人体对蘑菇中维生素D2的吸收。海藻酸钠包埋后维生素D的增加量提高可能是因为维生素D2是在小肠内被吸收的,而海藻酸钠在胃液的酸性条件下能保持稳定,但在肠道的碱性条件下能发生溶胀并讲解,达到了维生素D2在小肠的定点释放,提高了维生素D2的利用率。海藻酸钠包埋与反溶剂沉积法同时进行维生素D的增加量的提高可能是因为维生素D2的分散性提高,包埋效果提高导致的。
优选地,所述乳清蛋白为浓缩乳清蛋白。
优选地,所述的植物蛋白粉为大豆蛋白、豌豆蛋白中的一种。
优选地,所述营养强化剂为葡萄糖酸钙、葡萄糖酸锌、葡萄糖酸亚铁、β-胡萝卜素、维生素C、维生素E、富硒酵母的一种或几种。
优选地,所述膳食纤维为低聚果糖、低聚半乳糖、菊粉、水苏糖的一种或两种。
优选地,所述矫味剂为甜菊糖苷、柠檬酸、三氯蔗糖、木糖醇、葡萄糖、赤藓糖醇的一种或几种。
优选地,所述助流剂为二氧化硅。
优选地,所述抗结剂为硬酸酯镁、硅酸钙中的一种。
优选地,所述的含有蘑菇提取物的营养粉的制备方法是将蘑菇提取物、酵母粉、乳清蛋白、植物蛋白粉、膳食纤维混匀后,缓慢加入营养强化剂搅拌均匀后加入矫味剂、助流剂、抗结剂混匀,即得营养粉。
与现有技术相比,本发明提供的,具有以下有益效果:
(1)通过酶解处理,水解蘑菇中的大分子物质,有利于老年人营养的吸收;
(2)采用包埋和反溶剂沉积同时进行的方式,增大维生素D2的水溶性与稳定性,增大人体对维生素D2的生物利用率,增强人体对钙的吸收。
(3)将蘑菇提取物与乳清蛋白、植物蛋白、膳食纤维等物质混合,营养丰富,为老年人补充充足的蛋白质、矿物质等多种营养成分。
具体实施方式
以下通过具体实施方式的描述对本发明作进一步说明,但这并非是对本发明的限制,本领域技术人员根据本发明的基本思想,可以做出各种修改或改进,但是只要不脱离本发明的基本思想,均在本发明的范围之内。
实施例1、蘑菇提取物的制备
S1. 取100g新鲜蘑菇放入粉碎机中打成细碎的蘑菇末;
S2. 酶解预处理:将蘑菇末与水以1:30的质量比混匀,放入40℃的水浴锅中,加入1%蘑菇质量的酸性蛋白酶,用酸溶液调节pH至2.5~3.5,反应2h后,用碱溶液调节pH至4.5,加入2%蘑菇粉质量的纤维素酶,反应2h后,用碱溶液调节pH至7,过滤水解后的溶液,将滤液煮沸后冷却降温,真空冷冻干燥得蘑菇酶解物A;
S3. 取S2中过滤后的滤渣用10倍质量的无水乙醇溶解,置于紫外线下照射40min后,将滤渣质量0.2倍质量的氯化钙加入无水乙醇中,混匀,得含钙混合液;
S4. 立即取S3所述的含钙混合液,不断搅拌,逐滴滴入50mL2%海藻酸钠水溶液中,滴完后静置0.25h,用蒸馏水洗涤,自然晾干,得蘑菇粉包埋物B;
S5. 将蘑菇酶解物A和蘑菇粉包埋物B混匀得蘑菇提取物。
实施例2、蘑菇提取物的制备
S1. 取100g新鲜蘑菇放入粉碎机中打成细碎的蘑菇末;
S2. 酶解预处理:将蘑菇末与水以1:40的质量比混匀,放入45℃的水浴锅中,加入3%蘑菇粉质量的酸性蛋白酶,用酸溶液调节pH至3,反应5h后,用碱溶液调节pH至5,加入4%蘑菇粉质量的纤维素酶,反应2h后,用碱溶液调节pH至7,过滤水解后的溶液,将滤液煮沸后冷却降温,真空冷冻干燥得蘑菇酶解物A;
S3. 取S2中过滤后的滤渣用15倍质量的无水乙醇溶解,置于紫外线下照射60min后,将滤渣质量0.4倍质量的氯化钙加入无水乙醇中,混匀,得含钙混合液;
S4. 立即取S3所述的含钙混合液,不断搅拌,逐滴滴入100mL3%海藻酸钠中,滴完后静置0.5h,用蒸馏水洗涤,自然晾干,得蘑菇粉包埋物B;
S5. 将蘑菇酶解物A和蘑菇粉包埋物B混匀得蘑菇提取物。
实施例3、蘑菇提取物的制备
S1. 取100g新鲜蘑菇放入粉碎机中打成细碎的蘑菇末;
S2. 酶解预处理:将蘑菇末与水以1:45的质量比混匀,放入45℃的水浴锅中,加入5%蘑菇粉质量的酸性蛋白酶,用酸溶液调节pH至3,反应3.5h后,用碱溶液调节pH至5.5,加入4.5%蘑菇粉质量的纤维素酶,反应4h后,用碱溶液调节pH至7,过滤水解后的溶液,将滤液煮沸后冷却降温,真空冷冻干燥得蘑菇酶解物A;
S3. 取S2中过滤后的滤渣用18倍质量的无水乙醇溶解,置于紫外线下照射50min后,将滤渣质量0.35倍质量的氯化钙加入无水乙醇中,混匀,得含钙混合液;
S4. 立即取S3所述的含钙混合液,不断搅拌,逐滴滴入150mL4%海藻酸钠中,滴完后静置0.6h,用蒸馏水洗涤,自然晾干,得蘑菇粉包埋物B;
S5. 将蘑菇酶解物A和蘑菇粉包埋物B混匀得蘑菇提取物。
实施例4、蘑菇提取物的制备
S1. 取100g新鲜蘑菇放入粉碎机中打成细碎的蘑菇末;
S2. 酶解预处理:将蘑菇末与水以1:60的质量比混匀,放入50℃的水浴锅中,加入4%蘑菇粉质量的酸性蛋白酶,用酸溶液调节pH至3.5,反应5h后,用碱溶液调节pH至6.5,加入6%蘑菇粉质量的纤维素酶,反应5h后,用碱溶液调节pH至7,过滤水解后的溶液,将滤液煮沸后冷却降温,真空冷冻干燥得蘑菇酶解物A;
S3. 取S2中过滤后的滤渣用20质量的无水乙醇溶解,置于紫外线下照射70min后,将滤渣质量0.5倍质量的氯化钙加入无水乙醇中,混匀,得含钙混合液;
S4. 立即取S3所述的含钙混合液,不断搅拌,逐滴滴入200mL5%海藻酸钠水溶液中,滴完后静置0.75h,用蒸馏水洗涤,自然晾干,得蘑菇粉包埋物B;
S5. 将蘑菇酶解物A和蘑菇粉包埋物B混匀得蘑菇提取物。
实施例5~9、蘑菇提取物营养粉的组分及其制备方法
实施例5~9蘑菇提取物营养粉的组分如下表所示(单位/g):
实施例1~5营养粉的制备方法是将蘑菇提取物、酵母粉、乳清蛋白、植物蛋白粉、膳食纤维混匀后,缓慢加入营养强化剂搅拌均匀后加入矫味剂、助流剂、抗结剂混匀,即得营养粉。
对比例1
参考实施例6制备含有蘑菇粉的营养粉,区别在于,所选用的蘑菇提取物为蘑菇粉,蘑菇粉的制备方法是取100g新鲜蘑菇置于紫外线下照射60min后,烘干,打粉。
对比例2
参考实施例6制备含有蘑菇粉的营养粉,区别在于,所选用的蘑菇提取物为未经海藻酸钠包埋、反溶剂沉积处理的蘑菇提取物。
蘑菇提取物具体制备步骤如下:
S1. 取100g新鲜蘑菇放入粉碎机中打成细碎的蘑菇末;
S2. 酶解预处理:将蘑菇末与水以1:40的质量比混匀,放入45℃的水浴锅中,加入3%蘑菇粉质量的酸性蛋白酶,用酸溶液调节pH至3,反应5h后,用碱溶液调节pH至5,加入4%蘑菇粉质量的纤维素酶,反应2h后,用碱溶液调节pH至7,过滤水解后的溶液,将滤液煮沸后冷却降温,真空冷冻干燥得蘑菇酶解物A;
S3. 取S2中过滤后的滤渣用15倍质量的无水乙醇溶解,置于紫外线下照射60min,烘干,得蘑菇粉包埋物B;
S4. 将蘑菇酶解物A和蘑菇粉包埋物B混匀得蘑菇提取物。
对比例3
参考实施例6制备含有蘑菇粉的营养粉,区别在于,所选用的蘑菇提取物为未经海藻酸钠包埋处理的蘑菇提取物。
蘑菇提取物具体制备步骤如下:
S1. 取100g新鲜蘑菇放入粉碎机中打成细碎的蘑菇末;
S2. 酶解预处理:将蘑菇末与水以1:40的质量比混匀,放入45℃的水浴锅中,加入3%蘑菇粉质量的酸性蛋白酶,用酸溶液调节pH至3,反应5h后,用碱溶液调节pH至5,加入4%蘑菇粉质量的纤维素酶,反应2h后,用碱溶液调节pH至7,过滤水解后的溶液,将滤液煮沸后冷却降温,真空冷冻干燥得蘑菇酶解物A;
S3. 取S2中过滤后的滤渣用15倍质量的无水乙醇溶解,置于紫外线下照射60min;
S4. 取S3紫外线照射后的溶液,不断搅拌,逐滴滴入100mL水中,滴完后静置0.5h,用蒸馏水洗涤,自然晾干,得蘑菇粉包埋物B;
S4. 将蘑菇酶解物A和蘑菇粉包埋物B混匀得蘑菇提取物。
对比例4
参考实施例6制备含有蘑菇粉的营养粉,区别在于,所选用的蘑菇提取物为反溶剂沉积法、包埋分步进行的蘑菇提取物。
蘑菇提取物具体制备步骤如下:
S1. 取100g新鲜蘑菇放入粉碎机中打成细碎的蘑菇末;
S2. 酶解预处理:将蘑菇末与水以1:40的质量比混匀,放入45℃的水浴锅中,加入3%蘑菇粉质量的酸性蛋白酶,用酸溶液调节pH至3,反应5h后,用碱溶液调节pH至5,加入4%蘑菇粉质量的纤维素酶,反应2h后,用碱溶液调节pH至7,过滤水解后的溶液,将滤液煮沸后冷却降温,真空冷冻干燥得蘑菇酶解物A;
S3. 取S2中过滤后的滤渣用15倍质量的无水乙醇溶解,置于紫外线下照射60min;
S4. 取S3中紫外线照射后的溶液,加入100mL3%海藻酸钠中,而后慢慢加入S2中滤渣质量0.4倍的氯化钙(也可用少量水溶解氯化钙),不断搅拌,加完后静置0.5h,用蒸馏水洗涤,自然晾干,得蘑菇粉包埋物B;
S5. 将蘑菇酶解物A和蘑菇粉包埋物B混匀得蘑菇提取物。
实施例一、维生素D2稳定性试验
将实施例1~4、对比例1~2制得的蘑菇粉采用HPLC法测定维生素D2含量,而后将其置于60℃储存48h后测定维生素D2含量。记录储存前后维生素D2变化量。测定的试验结果如表1所示。
表1 蘑菇粉维生素D2储存稳定性
备注:负号表示60℃储存后维生素D2的量减少了。
根据表1的试验结果可知,实施例1~4储存前后维生素D2的减少量较对比例1~4小,以实施例2的减少量最少,说明经过酶解和海藻酸钠包埋处理维生素D2在高温条件下的贮藏稳定性提高。蘑菇粉和酶解后的蘑菇粉中维生素D2均容易受高温影响而损失维生素D2。未经包埋处理或者反溶剂沉积和包埋分步处理时维生素D2的稳定性均下降,这可能是因为反溶剂沉积和包埋同时进行时减少了维生素D2析出时形成不溶物的时间,提高了维生素D2在溶液中的分散性,所以提高了包埋效果。
试验例二、功效试验
选取50名50~60岁缺钙的老年人,分成5组,每组10人,每日饮用15g实施例5~9和对比例1~2的营养粉,控制使用前后的饮食一致,连续使用3个月后,对比使用前后血清中25-羟基维生素D的含量变化,结果如下表所示:
表2 血清中25-羟基维生素D含量变化
根据表2的试验结果可知,食用实施例5~7和对比例1~2的营养粉后,老年人体内的维生素D均增加了。实施例5~7中维生素D的增加量明显高于对比例1~2的,以实施例6的增加量最多,这是因为摄入的维生素D2增加造成的,说明摄入酶解、海藻酸钠包埋、反溶剂沉积法处理的蘑菇粉能明显提高人体对蘑菇中维生素D2的吸收。海藻酸钠包埋后维生素D的增加量提高可能是因为维生素D2是在小肠内被吸收的,而海藻酸钠在胃液的酸性条件下能保持稳定,但在肠道的碱性条件下能发生溶胀并讲解,达到了维生素D2在小肠的定点释放,提高了维生素D2的利用率。海藻酸钠包埋与反溶剂沉积法同时进行维生素D的增加量的提高可能是因为维生素D2的分散性提高,有利于提高包埋效果导致的。
本行业的技术人员应该了解,上述实施例仅例示性说明本发明的原理及其功效,而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改变。因此,举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (9)
1.一种含有蘑菇提取物的营养粉,其特征在于,包括如下重量份数的组分:蘑菇提取物5~20份、酵母粉0.5~5份、乳清蛋白35~55份、植物蛋白粉5~15份、膳食纤维0.5~8份、营养强化剂0.5~10份,矫味剂0.6~18份,助流剂0.3~2.5份,抗结剂0.5~2份;
所述的蘑菇提取物制备的步骤如下:
S1. 取新鲜蘑菇放入粉碎机中打成细碎的蘑菇末;
S2. 酶解预处理:将蘑菇末与水以1:30~60的质量比混匀,放入40℃~50℃的水浴锅中,加入1%~4%蘑菇粉质量的酸性蛋白酶,用酸溶液调节pH至2.5~3.5,反应2~5h后,用碱溶液调节pH至4.5~6.5,加入2%~6%蘑菇粉质量的纤维素酶,反应2~5h后,用碱溶液调节pH至7,过滤水解后的溶液,将滤液煮沸后冷却降温,真空冷冻干燥得蘑菇酶解物A;
S3. 取S2中过滤后的滤渣用10~20质量的无水乙醇溶解,置于紫外线下照射40~70min后,将滤渣质量0.2~0.5倍质量的氯化钙加入无水乙醇中,混匀,得含钙混合液;
S4. 立即取S3所述的含钙混合液,不断搅拌,逐滴滴入50~200mL2%~5%海藻酸钠水溶液中,滴完后静置0.25~0.75h,用蒸馏水洗涤,自然晾干,得蘑菇粉包埋物B;
S5. 将蘑菇酶解物A和蘑菇粉包埋物B混匀得蘑菇提取物。
2.根据权利要求1所述的含有蘑菇提取物的营养粉,其特征在于,所述乳清蛋白为浓缩乳清蛋白。
3.根据权利要求1所述的含有蘑菇提取物的营养粉,其特征在于,所述的植物蛋白粉为大豆蛋白、豌豆蛋白中的一种。
4.根据权利要求1所述的含有蘑菇提取物的营养粉,其特征在于,所述营养强化剂为葡萄糖酸钙、葡萄糖酸锌、葡萄糖酸亚铁、β-胡萝卜素、维生素C、维生素E、富硒酵母的一种或几种。
5.根据权利要求1所述的含有蘑菇提取物的营养粉,其特征在于,所述膳食纤维为低聚果糖、低聚半乳糖、菊粉、水苏糖的一种或两种。
6.根据权利要求1所述的含有蘑菇提取物的营养粉,其特征在于,所述矫味剂为甜菊糖苷、柠檬酸、三氯蔗糖、木糖醇、葡萄糖、赤藓糖醇的一种或几种。
7.根据权利要求1所述的含有蘑菇提取物的营养粉,其特征在于,所述助流剂为二氧化硅。
8.根据权利要求1所述的含有蘑菇提取物的营养粉,其特征在于,所述抗结剂为硬酸酯镁、硅酸钙中的一种。
9.根据权利要求1~8中任一项所述的含有蘑菇提取物的营养粉的制备方法,其特征在于,将蘑菇提取物、酵母粉、乳清蛋白、植物蛋白粉、膳食纤维混匀后,缓慢加入营养强化剂搅拌均匀后加入矫味剂、助流剂、抗结剂混匀,即得营养粉。
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