CN112956683A - 白桦茸钙片及其制备方法 - Google Patents
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Classifications
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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
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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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
一种白桦茸钙片及其制备方法,所述白桦茸钙片按重量配比包括以下组分:白桦茸30‑35份、钙果15‑20份、木糖醇10‑12份、麦芽糊精30‑40份、硬脂酸镁1.0‑1.5份、羧甲基纤维素钠2‑3份、甜菊糖甙0.1‑0.2份。本发明的白桦茸钙片将白桦茸与钙果相结合,既保留了白桦茸的特点,也起到补钙作用,食用与携带方便,对糖尿病、高血压、骨质疏松有一定作用。同时产品中含有一定量的钙果仁,有助于消化,缓解积食、便秘,非常适合于中老年人作为保健食品。
Description
技术领域
本发明涉及功能性食品领域,具体为一种白桦茸钙片及其制备方法。
背景技术
白桦茸,又名桦褐孔菌,是一种寄生于白桦、银桦、榆树、赤杨等活立木的树皮下或砍伐后树木的枯干上的真菌。近年来,国内外掀起了桦褐孔菌的研究热潮。研究发现,白桦茸抗氧化、降血糖、提高免疫力等作用与其含有丰富的多糖、三萜类化合物及SOD酶不可分割。
钙果,学名欧李,是我国一种古老的原生树种,其根冠比高达9:1,适合于在环境条件恶劣的地方生长,具有较高的环保、经济价值。钙果是继俄罗斯的大果沙棘、美国蓝莓后的第三大珍稀保健水果,其富含人体所需天然活性钙。每百克鲜果钙含量达80mg,是苹果的6倍。
发明内容
本发明的目的是提供一种白桦茸钙片及其制备方法,形成一种适合老年人的复合功能性食品。
根据本发明的第一方面,提供一种白桦茸钙片,按重量配比包括以下组分:白桦茸30-35份、钙果15-20份、木糖醇10-12份、麦芽糊精30-40份、硬脂酸镁1.0-1.5份、羧甲基纤维素钠2-3份、甜菊糖甙0.1-0.2份。
优选情况下,其中白桦茸和钙果的重量配比为2:1。
根据本发明的第二方面,提供上述白桦茸钙片的制备方法,包括以下步骤:
(1)分别将新鲜的白桦茸和钙果清洗、切片或丁,然后进行常温真空干燥,使含水率降至10-20wt%;
(2)按照预定配比称量干燥后的白桦茸和钙果,放入密闭容器中,加入液氮进行快速冷冻处理30-60min;
(3)将快速冷冻处理后的白桦茸和钙果加入到气流粉碎机中,通入高压氮气进行粉碎,粉碎至粒径为30-50μm;
(4)将粉碎后的白桦茸和钙果加入到混料机中,按预定配比加入麦芽糊精、硬脂酸镁、羧甲基纤维素钠、甜菊糖甙,搅拌混匀;
(5)将步骤(4)得到的混合料进行压片,制成成品。
优选情况下,步骤(3)中,气流粉碎机采用流化床式气流磨,流化床式气流磨是一种低温无介质粉碎方式,氮气经拉瓦尔喷咀加速成超音速气流后射入粉碎区使物料呈流态化(气流膨胀呈流态化床悬浮沸腾而互相碰撞),因此每一个颗粒具有相同的运动状态。在粉碎区,被加速的颗粒在各喷咀交汇点相互对撞粉碎。粉碎后的物料被上升气流输送至分级区,由水平布置的分级轮筛选出达到粒度要求的细粉,未达到粒度要求的粗粉返回粉碎区继续粉碎。合格细粉随气流进入高效旋风分离器得到收集,含尘气体经收尘器过滤净化后排入大气。通过大量实验验证,发明人最后优选出的工艺参数是氮气压力为1-2MPa,喷嘴气体流速为500-800m/s,在该工艺条件下,粉碎粒径和物料水分含量达到最佳平衡,粉碎效率高,粒径分布窄。
优选情况下,步骤(3)中,利用气流粉碎进一步对白桦茸和钙果去除水分,控制水分含量在3wt%以下。
上述白桦茸钙片的制备方法中,所有步骤都采用常温或低温处理,未采用加热处理,从而能够有效防止白桦茸和钙果中有效成分的氧化或变性,使得最终产品保持高生物活性。在步骤(1)中先通过常温真空干燥工艺进行对白桦茸和钙果干燥,含水率需要控制在合适范围(10-20wt%);含水率过低则不利于后续的冷冻处理,含水率过高则不利于后续的气流粉粹处理。步骤(2)采用液氮快速冷冻处理,结合合适的含水率,使白桦茸和钙果变脆,从而便于步骤(3)的气流粉碎。步骤(3)采用流动的高压氮气进行气流粉碎,避免了传统机械研磨(例如球磨机)产生的温度升高导致的氧化现象;同时流动的氮气还可以带走物料中残留的水分,使得粒径和水分都能达到控制要求。
本发明的白桦茸钙片将白桦茸与钙果相结合,既保留了白桦茸的特点,也起到补钙作用,食用与携带方便,对糖尿病、高血压、骨质疏松有一定作用。同时产品中含有一定量的钙果仁(郁李仁),有助于消化,缓解积食、便秘。非常适合于中老年人作为保健食品。
具体实施方式
下面结合具体实施例对本发明的技术方案和实施效果作更为详细、完整的说明。
实施例1
一种白桦茸钙片,由以下重量份的组分组成:白桦茸35份、钙果20份、木糖醇10份、麦芽糊精30份、硬脂酸镁1份、羧甲基纤维素钠3份、甜菊糖甙0.1份。
实施例2
一种白桦茸钙片,由以下重量份的组分组成:白桦茸30份、钙果15份、木糖醇12份、麦芽糊精40份、硬脂酸镁1份、羧甲基纤维素钠3份、甜菊糖甙0.1份。
实施例3
一种白桦茸钙片,由以下重量份的组分组成:白桦茸32份、钙果18份、木糖醇12份、麦芽糊精35份、硬脂酸镁1份、羧甲基纤维素钠3份、甜菊糖甙0.1份。
上述各实施例的白桦茸钙片的生产工艺为:
(1)分别将新鲜的白桦茸和钙果清洗、切片或丁,然后进行常温真空干燥,使含水率降至15wt%左右。
(2)按照预定配比称量干燥后的白桦茸和钙果,放入密闭容器中,加入液氮进行快速冷冻处理30-60min。
(3)将快速冷冻处理后的白桦茸和钙果加入到气流粉碎机中,通入高压氮气进行粉碎,氮气压力为1MPa,气体流速控制在500-600m/s,粉碎至粒径为30-50μm。
(4)将粉碎后的白桦茸和钙果加入到混料机中,按预定配比加入麦芽糊精、硬脂酸镁、羧甲基纤维素钠、甜菊糖甙,搅拌混匀。
(5)将步骤(4)得到的混合料进行压片,制成成品。
实施例1-3所得成品分别编号为P1、P2和P3,对成品中钙、多糖、三萜及SOD进行检测。
钙含量检测参照GB/T 5009.92-2003的检测方法(EDTA滴定法);
多糖检测参照NYT1676-2008的检测方法;
三萜类化合物检测用香草醛-冰醋酸-硫酸体系检测;
SOD比活性检测用硝基氮蓝四唑方法(NBT)检测(其中蛋白含量检测用考马斯亮蓝法)。
结果如下表所示:
表1:各实施例所得产品中的钙、多糖、三萜类化合物含量
编号 | 钙(g/kg) | 多糖(g/100g) | 三萜类(mg/g) | SOD比活性(U/g) |
P1 | 8.10 | 25.35 | 9.9 | 268524 |
P2 | 8.25 | 22.79 | 10.31 | 295027 |
P3 | 8.07 | 23.55 | 10.02 | 234765 |
各实施例所得产品对高血压糖尿病大鼠的降血糖、降血压作用的实验如下。
实验动物
正常对照组:8只8周龄雄性Wistar-Kyoto(WKY)大鼠
实验组:32只8周龄雄性原发性高血压(SHR)大鼠
高血压合并糖尿病大鼠模型的建立
实验动物适应性饲养一周后。大鼠禁食12h后,于腹腔注射用柠檬酸缓冲液(0.1mol/L的柠檬酸溶液和0.1mol/L的柠檬酸钠溶液1:1体积混合)配置的1%的链脲佐菌素(STZ)溶液(现配现用)。注射完2h后给予正常饮食。72h后随机血糖大于16.67mmol/L说明建模成功。
高血压合并糖尿病大鼠分组
实验组建模成功的大鼠随机分为4组:实验对照组、P1组、P2组、P3组各组大鼠处理方法
实验期间大鼠饮食饮水自由,12小时光照,12小时黑暗。
P1组、P2组、P3组分别给予各实施例所得成品2片(50g),每日一次。正常对照组和实验组正常饮食。
检测方法
大鼠分组喂养后,每周周一上午集中测量各组大鼠的动脉收缩压(SBP),取连续测量差值不大于10mm Hg柱的三个血压值的平均值;同时用血糖仪取尾端静脉血测血糖。连续观察4周。
实验结果
表2:各组大鼠血压变化(mmHg)
注:*表示与建模前及第一周相比有显著变化。
表3:各组大鼠血糖变化(mmol/L)
注:*表示与建模前及第一周相比有显著变化。
从上表结果可以看出,与实验对照组相比,P1组、P2组、P3组4周后的血压和血糖均出现明显下降(P<0.05),说明此配方所得产品对糖尿病及高血压有一定效果。
以上所述仅为发明的具体实施例,并不是要对本发明作任何限制,凡是依据本发明精神对其进行等同变化和修饰,均在本发明技术保护方案的范畴之内。
Claims (3)
1.一种白桦茸钙片,其特征在于,按重量配比包括以下组分:白桦茸30-35份、钙果15-20份、木糖醇10-12份、麦芽糊精30-40份、硬脂酸镁1.0-1.5份、羧甲基纤维素钠2-3份、甜菊糖甙0.1-0.2份。
2.根据权利要求1所述的白桦茸钙片,其特征在于,其中白桦茸和钙果的重量配比为2:1。
3.一种根据权利要求1-2之一所述的白桦茸钙片的制备方法,其特征在于,包括以下步骤:
(1)分别将新鲜的白桦茸和钙果清洗、切片或丁,然后进行常温真空干燥,使含水率降至10-20wt%;
(2)按照预定配比称量干燥后的白桦茸和钙果,放入密闭容器中,加入液氮进行快速冷冻处理30-60min;
(3)将快速冷冻处理后的白桦茸和钙果加入到气流粉碎机中,通入高压氮气进行粉碎,粉碎至粒径为30-50μm;
(4)将粉碎后的白桦茸和钙果加入到混料机中,按预定配比加入麦芽糊精、硬脂酸镁、羧甲基纤维素钠、甜菊糖甙,搅拌混匀;
(5)将步骤(4)得到的混合料进行压片,制成成品。
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