CN112790329A - Formula food capable of promoting oral absorption of astaxanthin and preparation method thereof - Google Patents

Formula food capable of promoting oral absorption of astaxanthin and preparation method thereof Download PDF

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Publication number
CN112790329A
CN112790329A CN202110165031.2A CN202110165031A CN112790329A CN 112790329 A CN112790329 A CN 112790329A CN 202110165031 A CN202110165031 A CN 202110165031A CN 112790329 A CN112790329 A CN 112790329A
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Prior art keywords
astaxanthin
mixture
egg
medicinal material
formula food
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CN202110165031.2A
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Chinese (zh)
Inventor
王立强
冯波
林健
刘智阳
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Guizhou Shangtu Biotechnology Co.,Ltd.
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王立强
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Priority to CN202110165031.2A priority Critical patent/CN112790329A/en
Publication of CN112790329A publication Critical patent/CN112790329A/en
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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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a formula food capable of promoting oral absorption of egg fat astaxanthin and a preparation method thereof; mainly comprises the following components: the feed comprises the components of egg astaxanthin, a grain mixture and a medicinal material mixture, wherein the mass percentages of the egg astaxanthin, the grain mixture and the medicinal material mixture are 10% -30%, (6% -40%) and (4% -20%); the invention mainly takes the egg fat astaxanthin as a main raw material, and is assisted by a grain mixture and a medicine-food homologous high-quality medicinal material mixture, has reasonable formula and complementary advantages, and can improve the absorption of the egg fat astaxanthin in intestinal tracts by enhancing the intestinal tract peristalsis and up-regulating the expression level of digestive enzymes.

Description

Formula food capable of promoting oral absorption of astaxanthin and preparation method thereof
Technical Field
The invention belongs to the field of food, and particularly relates to a formula food which is prepared from egg astaxanthin, a grain mixture and a medicinal material mixture and can promote absorption of egg fat astaxanthin and a preparation method thereof.
Background
Astaxanthin is a carotenoid with high economic value and application value, and is the strongest natural antioxidant known to human in nature. The egg astaxanthin is prepared by adding wall-broken haematococcus pluvialis into chicken feed by utilizing bionics, wherein the astaxanthin is absorbed and operated in chicken bodies and deposited in egg yolk, and oil and fat components are extracted from egg yolk enriched with the astaxanthin at low temperature, the obtained egg yolk oil contains the astaxanthin component with the surface covered with lecithin, namely the egg astaxanthin, the egg astaxanthin contains natural lecithin and cholesterol, and compared with the natural astaxanthin, the natural lecithin covered with the surface of the egg yolk oil can improve the stability of the astaxanthin, is safe and nontoxic, greatly improves the bioavailability of the astaxanthin due to the excellent biocompatibility of the egg yolk oil, exerts the advantages of food and medicine resources in China, and has the function of enhancing the immunity of the organism according to the traditional Chinese medicine theory, the formula food capable of promoting the oral absorption rate of the egg lipid astaxanthin is formed by taking the egg lipid astaxanthin as a main raw material and supplementing a grain mixture and a high-quality medicinal material mixture which is homologous in medicine and food, the mechanical grinding of the food is improved by enhancing the peristalsis of the gastrointestinal tract, and the absorption rate of the egg lipid astaxanthin is improved by up-regulating the content of digestive enzymes in the intestinal tract, so that the purpose of applying the formula in various foods is achieved.
Disclosure of Invention
The invention aims to provide a formula food capable of promoting the oral absorption of the astaxanthin and a preparation method thereof; the formula food improves the absorption capacity of human bodies to the egg lipid astaxanthin by enhancing the peristalsis of gastrointestinal tracts and up-regulating the activities of intestinal digestive enzymes and brush border enzymes;
in order to achieve the purpose, the technical scheme of the invention is as follows:
the formula food of the invention comprises the following components: astaxanthin, grain mixture and medicinal material mixture; the mass ratio of the astaxanthin, the grain mixture and the medicinal material mixture is respectively 10-30%, 6-40% and 4-20%;
the preparation method comprises the following steps: (1) weighing grain mixture, drying at 65 deg.C for 2 hr, pulverizing into fine powder, sieving with 100 mesh sieve to obtain grain mixture; (2) weighing the medicinal material mixture, drying at 65 ℃ for 2h, pulverizing into fine powder, sieving with 100 mesh sieve to obtain medicinal material mixture; (3) respectively pasteurizing the grain mixture and the medicinal material mixture in (1) and (2) for 60min, and cooling to room temperature; (4) weighing the egg fat astaxanthin, the grain mixture and the medicinal material mixture within the range of 10% -30%, 6% -40% and 4% -20%, adding 0.9% of lactobacillus plantarum, fermenting at 37 ℃ for 36h, adding 52-degree edible white spirit into the fermented product in a volume ratio of 1:2, and soaking for 24 h; (5) centrifuging the soaked substance obtained in the step (4) at 3500r/min for 10min, and drying at normal pressure to obtain a formula food containing the egg lipid astaxanthin;
the grain mixture is one or more of hulless oat, broomcorn millet, grain amaranth and kidney bean;
preferably, the hulless oat is preferably produced from Haiyuan county of autonomous region of Hui nationality of Ningxia, China, and the content of crude protein of the hulless oat is more than or equal to 15.5 percent;
preferably, the millet is preferably produced from Yanyuan county, Zhangkou city, Hebei province, China, a waxy variety, and the albumin content of the glutinous millet is more than or equal to 13.7 percent;
preferably, the grain amaranth is produced from Henan of China (Yiyang), and the lysine content of the grain amaranth per 100g is more than or equal to 96 mg;
preferably, the kidney beans are preferably produced in America, and the calcium content of each 100g of kidney beans is more than or equal to 342 mg;
the medicinal material mixture is one or more of xianghe, peach kernel and seven-star grass;
preferably, the Xianghe is wild Xianghe from Sanskunshan, China, and the extraction rate of water-soluble dietary fibers is more than or equal to 5.25%;
preferably, the peach kernels are preferably produced in Sichuan province of China, and the dietary fiber per 100g of the peach kernels is more than or equal to 28.9 g;
preferably, the Qixingcao is produced in Sichuan province of China, and the content of quercetin is more than or equal to 0.58%;
after the technical scheme is adopted, the food formula capable of promoting the oral absorption of the astaxanthin, which is disclosed by the invention, has the following beneficial effects: linoleic acid, a special substance contained in the hulless oat, can enhance the digestion and absorption capacity by up-regulating the expression levels of digestive enzyme and brush border enzyme; the water-soluble dietary fiber contained in the sac lotus improves the mechanical grinding of food by enhancing the peristalsis of the gastrointestinal tract; the quercetin contained in the aeschynanthus chinensis can up-regulate the content of digestive enzymes in the intestinal tract; the peach kernel contains a large amount of cellulose, so that the intestinal tract is lubricated and the digestion is facilitated; the substances act together, so that the absorption rate of the egg fat astaxanthin in the intestinal tract is improved;
according to the food formula disclosed by the invention, the absorption rate of the egg fat astaxanthin in the intestinal tract is enhanced, and the added grains contain rich dietary fibers, starch, protein, multiple vitamins, mineral substances and other nutritional ingredients, so that the immunity of an organism can be improved, the contents of cholesterol, triglyceride and the like in the blood of a human body can be reduced, and the diseases such as arteriosclerosis, hypertension and the like are reduced; meanwhile, the corn grain can also help to regulate the blood sugar level and prevent diabetic complications, so that the corn grain can also play a certain role in protecting blood vessels and reducing vascular diseases when being eaten properly.
Detailed Description
In order to further explain the technical scheme of the invention, the invention is explained in detail by the specific embodiment;
example 1: the formula food and the preparation method of the invention are used for preparing the egg fat astaxanthin solid beverage
20% of lecithin astaxanthin, 20% of hulless oat, 10% of grain amaranth, 8% of kidney bean, 8% of xianghe and 5% of aeschynanthus chinensis;
(1) weighing 20% of hulless oat, 10% of grain amaranth and 8% of kidney bean, drying for 2 hours at 65 ℃, grinding into fine powder, sieving, and preparing a grain mixture with the sieving number of 100 meshes;
(2) weighing 8% of the rhizome of mioga, 5% of the herba pteridis multifidae, drying for 2h at 65 ℃, crushing, grinding into fine powder, sieving by a sieve with the number of 100 meshes, and preparing into a medicinal material mixture;
(3) respectively pasteurizing the grain mixture and the medicinal material mixture in (1) and (2) for 60min, and cooling to room temperature;
(4) taking the egg lipid astaxanthin, the grain mixture and the medicinal material mixture according to the prescription amount, adding 0.9% of lactobacillus plantarum, fermenting for 36h at 37 ℃, and then adding 52-degree edible white spirit (volume ratio: 1: 2) into the fermentation product to soak for 24 h;
(5) centrifuging the soaked substance obtained in the step (4) at 3500r/min for 10min, and drying at normal pressure to obtain a formula food containing the egg lipid astaxanthin;
(6) taking the formula food containing the lecithin astaxanthin in the step (5), adding 0.5% of maltodextrin, 0.15% of sour agent, 0.1% of silicon dioxide, 1.2% of aspartame and water, mixing, performing dry granulation, and subpackaging by 3 g/bag to obtain the lecithin astaxanthin solid beverage;
example 2: the egg fat astaxanthin mooncake prepared by the formula food and the preparation method
20% of lecithin astaxanthin, 9% of hulless oat, 3% of broomcorn millet, 2% of grain amaranth, 4% of peach kernel and 2% of aeschynanthus chinensis;
(1) weighing hulless oat 9%, broomcorn millet 3% and grain amaranth 2%, drying at 65 ℃ for 2h, grinding into fine powder, sieving, and sieving by 100 meshes to obtain a grain mixture;
(2) weighing 4% of peach kernel and 2% of pteris vittata, drying for 2h at 65 ℃, grinding into fine powder, sieving with a sieve number of 100 meshes, and preparing into a medicinal material mixture;
(3) respectively pasteurizing the grain mixture and the medicinal material mixture in (1) and (2) for 60min, and cooling to room temperature;
(4) taking the egg lipid astaxanthin, the grain mixture and the medicinal material mixture according to the prescription amount, adding 0.9% of lactobacillus plantarum, fermenting for 36h at 37 ℃, and then adding 52-degree edible white spirit (volume ratio: 1: 2) into the fermentation product to soak for 24 h;
(5) centrifuging the soaked substance obtained in the step (4) at 3500r/min for 10min, and drying at normal pressure to obtain a formula food containing the egg lipid astaxanthin;
(6) 5000g of low-gluten flour is sieved in advance for standby, 4000g of syrup is put into a flour kneading machine, 80-100 g of alkaline water is added, the flour kneading machine is started to stir, 1250g of unboiled oil is added in times after the syrup and the alkaline water are uniformly mixed, and the flour is added after the flour and the alkaline water are fully mixed, and the flour is uniformly stirred. Putting the well-kneaded dough into a clean container, and standing for about 2 hours for later use;
(7) taking 400g of salted egg yolk, 200g of milk, 250g of water, 50g of corn starch, 110g of butter, 100g of white granulated sugar, 90g of corn syrup, a proper amount of white spirit, zanthoxylum oil and a proper amount of salt, adding a proper amount of the formula food containing the lecithin astaxanthin obtained in the step (5), putting the formula food into a cooking machine, beating the formula food into a slurry state, putting the formula food into a non-stick pan, and frying the formula food into a dough to obtain moon cake stuffing;
(8) putting the moon cake stuffing into the moon cake skin prepared in the step (6) for wrapping and forming, wherein the weight ratio of the moon cake stuffing to the moon cake skin is 1: 3 in the wrapping process, baking the formed moon cake at the temperature of 180 ℃ for 7-10 minutes, and baking at the temperature of 150 ℃ and 180 ℃ for 5-8 minutes to obtain the egg fat astaxanthin moon cake;
example 3: the formula food and the preparation method of the invention are used for preparing the egg fat astaxanthin meal replacement stick
20% of lecithin astaxanthin, 8% of hulless oat, 4% of broomcorn millet, 2% of grain amaranth, 3% of xianghe and 3% of peach kernel;
(1) weighing 8% of hulless oat, 4% of semen Panici Miliacei and 2% of grain amaranth, drying at 65 ℃ for 2h, pulverizing into fine powder, sieving with 100 mesh sieve to obtain grain mixture;
(2) weighing 3% of the rhizome of mioga and 3% of the peach kernel, drying for 2h at 65 ℃, crushing, grinding into fine powder, sieving with a sieve number of 100 meshes, and preparing into a medicinal material mixture;
(3) respectively pasteurizing the grain mixture and the medicinal material mixture in (1) and (2) for 60min, and cooling to room temperature;
(4) taking the egg lipid astaxanthin, the grain mixture and the medicinal material mixture according to the prescription amount, adding 0.9% of lactobacillus plantarum, fermenting for 36h at 37 ℃, and then adding 52-degree edible white spirit (volume ratio: 1: 2) into the fermentation product to soak for 24 h;
(5) centrifuging the soaked substance obtained in the step (4) at 3500r/min for 10min, and drying at normal pressure to obtain a formula food containing the egg lipid astaxanthin;
(6) weighing raw materials according to the formula of 25g of high gluten powder, 75g of low gluten powder, 10g of soybean powder, 5g of soybean protein isolate powder, 5g of whey protein powder, 10g of maltodextrin, 0.3g of baking soda, 1.2g of baking powder, 10g of soft sugar, 0.5g of salt, 10g of syrup, 30g of butter, 10g of whipped cream and 30g of milk, passing all dry powder through a 100-mesh sieve, putting into a stainless steel stirrer, and respectively adding the syrup, the softened butter, the milk and the whipped cream to mix for 10-15 min so as to uniformly mix the raw materials;
(7) mixing the formula food obtained in the steps (5) and (6) with raw materials, kneading and shaping, putting into a die, pressing and filling to prepare a cuboid bar-shaped blank with the length of 8-10 cm, the square cross section and the side length of 2.5-3 cm;
(8) baking: and putting the material embryo into an oven with the temperature preheated to 170-180 ℃ for baking for 10-20min, and obtaining the egg fat astaxanthin meal replacement stick after the material embryo is baked to be mature.

Claims (5)

1. A formula food capable of promoting oral absorption of astaxanthin, which is characterized by comprising the following components: the feed comprises 10-30% of the astaxanthin, 6-40% of the grain mixture and 4-20% of the medicinal material mixture by mass.
2. The formula food capable of promoting oral absorption of astaxanthin, which is an egg lipid, according to claim 1, wherein: the egg astaxanthin is obtained by subjecting Haematococcus pluvialis to in vivo transformation and enrichment of fowls such as chicken, and is encapsulated in yolk by lecithin and lipid.
3. The formula food capable of promoting oral absorption of astaxanthin, which is an egg lipid, according to claim 1, wherein: the cereal mixture is selected from hulless oat, millet, grain amaranth and kidney bean.
4. The formula food capable of promoting oral absorption of astaxanthin, which is an egg lipid, according to claim 1, wherein: the medicinal material mixture can be selected from Xianghe, Tao ren and Qixingcao.
5. A preparation method of a formula food capable of promoting oral absorption of astaxanthin, which is characterized by comprising the following steps:
(1) weighing grain mixture, drying at 65 deg.C for 2 hr, pulverizing into fine powder, sieving with 100 mesh sieve to obtain grain mixture;
(2) weighing the medicinal material mixture, drying at 65 ℃ for 2h, pulverizing into fine powder, sieving with 100 mesh sieve to obtain medicinal material mixture;
(3) respectively pasteurizing the grain mixture and the medicinal material mixture in (1) and (2) for 60min, and cooling to room temperature;
(4) weighing the egg fat astaxanthin, the grain mixture and the medicinal material mixture within the range of 10% -30%, 6% -40% and 4% -20%, adding 0.9% of lactobacillus plantarum, fermenting at 37 ℃ for 36h, adding 52-degree edible white spirit into the fermented product in a volume ratio of 1:2, and soaking for 24 h;
(5) and (4) centrifuging the soaked substance obtained in the step (4) at 3500r/min for 10min, and drying at normal pressure to obtain a formula food containing the astaxanthin, wherein the formula food can be used as an additive raw material to prepare various foods for promoting the oral absorption of the astaxanthin.
CN202110165031.2A 2021-02-06 2021-02-06 Formula food capable of promoting oral absorption of astaxanthin and preparation method thereof Pending CN112790329A (en)

Priority Applications (1)

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CN202110165031.2A CN112790329A (en) 2021-02-06 2021-02-06 Formula food capable of promoting oral absorption of astaxanthin and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110165031.2A CN112790329A (en) 2021-02-06 2021-02-06 Formula food capable of promoting oral absorption of astaxanthin and preparation method thereof

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Publication Number Publication Date
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107683986A (en) * 2017-09-14 2018-02-13 郑州粗粮坊生态农业股份有限公司 A kind of oat myotonin compound cereal beverage and preparation method thereof
CN109619349A (en) * 2019-01-10 2019-04-16 中铭生物科技(深圳)有限公司 It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material
CN109735419A (en) * 2019-02-26 2019-05-10 中铭生物科技(深圳)有限公司 A kind of manufacturing method of astaxanthin advocaat

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107683986A (en) * 2017-09-14 2018-02-13 郑州粗粮坊生态农业股份有限公司 A kind of oat myotonin compound cereal beverage and preparation method thereof
CN109619349A (en) * 2019-01-10 2019-04-16 中铭生物科技(深圳)有限公司 It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material
CN109735419A (en) * 2019-02-26 2019-05-10 中铭生物科技(深圳)有限公司 A kind of manufacturing method of astaxanthin advocaat

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Application publication date: 20210514