CN113519799A - Nutritional composition and preparation method thereof - Google Patents

Nutritional composition and preparation method thereof Download PDF

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Publication number
CN113519799A
CN113519799A CN202110851874.8A CN202110851874A CN113519799A CN 113519799 A CN113519799 A CN 113519799A CN 202110851874 A CN202110851874 A CN 202110851874A CN 113519799 A CN113519799 A CN 113519799A
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powder
parts
nutritional composition
crushing
mesh
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叶潇
宋迎香
武晓泓
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Zhejiang Provincial Peoples Hospital
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Zhejiang Provincial Peoples Hospital
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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)
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  • Polymers & Plastics (AREA)
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  • Agronomy & Crop Science (AREA)
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Abstract

The invention provides a nutritional composition and a preparation method thereof, and relates to the technical field of food and production. A nutritional composition comprises the following components: seabuckthorn fruit, corn flour, tartary buckwheat flour, black bean flour, egg yolk powder, chicken powder, chia seed, mint, spina date seed and ingredients. The preparation method comprises the following steps: oven drying fructus Hippophae, herba Menthae and semen Ziziphi Spinosae at 40-55 deg.C, and crushing to obtain fructus Hippophae powder, herba Menthae powder and semen Ziziphi Spinosae powder; mixing fructus Hippophae powder, herba Menthae powder, semen Ziziphi Spinosae powder, semen Maydis powder, radix Et rhizoma Fagopyri Tatarici powder, semen Sojae Atricolor powder, ovum gallus Domesticus flavus powder, chia seed and adjuvants uniformly to obtain the final product of the nutritional composition. The invention adjusts the proportion of grains, meat, eggs and various complexes through the adjustment of the nutrition proportion, achieves the purpose of optimal nutrition intake and calorie intake control, can provide sufficient nutrition, delays hunger time, and can play the roles of improving hyperglycemia, hyperlipemia and obesity.

Description

Nutritional composition and preparation method thereof
Technical Field
The invention relates to the technical field of food and production, in particular to a nutritional composition and a preparation method thereof.
Background
With the rapid development of economy and the continuous improvement of the living standard of people, the living style of the modern society is deeply reformed, and the prevalence rates of various 'rich and noble diseases' such as hyperglycemia, hyperlipidemia, obesity and the like caused by the deep change are on a growing trend. 2016 Global Nutrition report states that "three high", overweight and obesity are dystrophies to which approximately 1/3 people worldwide belong, and that in the next 10 years it is necessary to lead people to develop healthy lifestyle habits in order to achieve the zero growth rate goals of overweight, obesity and "three high" in 2025. The world health organization alliance considers that diet therapy is the treatment basis of 'rich diseases', and healthy people can also prevent the occurrence of modern chronic metabolic disorder diseases such as 'three high' and the like by changing the diet structure. The key to diet therapy is the conversion of dietary habits, the improvement of dietary structure and the increase of intake of highly active functional ingredients through the development of modern foods with both nutrition and efficacy.
Disclosure of Invention
The invention aims to provide a nutritional composition which has the advantages of supplementing nutrition, improving hyperglycemia, and improving hyperlipidemia and obesity.
Another object of the present invention is to provide a method for preparing a nutritional composition to obtain the nutritional composition capable of supplementing nutrition, improving hyperglycemia, and improving hyperlipidemia and obesity.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
In one aspect, the present application provides a nutritional composition, which includes the following components in parts by weight: 10-20 parts of sea buckthorn fruit, 15-25 parts of corn flour, 10-20 parts of tartary buckwheat powder, 5-10 parts of black bean powder, 4-8 parts of egg yolk powder, 10-15 parts of chicken powder, 4-8 parts of chia seed, 1-5 parts of mint, 5-10 parts of spina date seed and 7.2-14.8 parts of ingredients.
In another aspect, embodiments of the present application provide a method for preparing a nutritional composition, including the steps of:
oven drying fructus Hippophae, herba Menthae and semen Ziziphi Spinosae at 40-55 deg.C, and crushing to obtain fructus Hippophae powder, herba Menthae powder and semen Ziziphi Spinosae powder;
mixing fructus Hippophae powder, herba Menthae powder, semen Ziziphi Spinosae powder, semen Maydis powder, radix Et rhizoma Fagopyri Tatarici powder, semen Sojae Atricolor powder, ovum gallus Domesticus flavus powder, chia seed and adjuvants uniformly to obtain the final product of the nutritional composition.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
according to the invention, through creative combination, the sea buckthorn fruits are crushed into powder, the cell walls of the sea buckthorn fruits are broken, effective components in the sea buckthorn fruits overflow, and flavonoid components (isorhamnetin, isorhamnetin-3-O-beta-D-glucoside, isorhamnetin-3-O-beta-rutinoside, quercetin, vitamin A, B1, B2, C, E, dehydroascorbic acid, folic acid, carotene and the like) rich in the sea buckthorn fruits are dispersed out, so that the sea buckthorn fruit powder can be effectively absorbed by a human body; after the mint is crushed, the mint is rich in menthol, so that a certain faint scent can be given to the nutritional composition, the flavor of the nutritional composition is improved, and the nutritional composition can be more easily eaten; the spina date seed is sour, contains rich vitamin C, and can disperse the nutritional ingredients after being crushed, so that the spina date seed is convenient to absorb by a human body; the corn flour is rich in corn polysaccharide, can effectively improve the activities of superoxide dismutase, glutathione and catalase, reduce the content of malondialdehyde, and improve the oxidation resistance of a human body, contains more dietary fibers, can absorb water and swell, reduces appetite, and plays a role in losing weight, and also contains more oligosaccharides, and the oligosaccharides and the dietary fibers can have good regulation effect on glycolipid metabolism, and can improve the conditions of blood sugar and blood fat; the tartary buckwheat powder is rich in various nutrient substances and flavonoid substances (rutin), can effectively play a role in reducing blood sugar and blood fat, is beneficial to human health, is rich in lysine, and is also rich in dietary fiber, so that the tartary buckwheat powder can fully supplement nutrition to human bodies; the black bean powder contains rich polyphenol, alkaloid and cardiac glycoside, has antioxidant and antiaging effects, and is rich in dietary fiber and beneficial to human body; the yolk is rich in protein, fat-soluble vitamins, monounsaturated fatty acid, phosphorus, iron and other trace elements and can be effectively absorbed by human body; the chicken powder is rich in protein, amino acid, phosphorus, iron, copper, zinc, vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and unsaturated fatty acid, has low fat content, can be effectively absorbed by a human body, and is not easy to grow fat; the chia seeds contain more soluble fibers, can increase the secretion of gastric acid, can promote digestion, have certain satiety, can reduce the eating of a human body, and can adjust the taste of the meal replacement powder; the addition of the ingredients can effectively adjust the taste and flavor of the meal powder, and improve the eating desire. In addition, the proportion of grains, meat, eggs and various complexes is adjusted by the inventor through adjusting the nutrition proportion, so that the purpose of controlling the optimal nutrition intake and calorie intake is achieved, sufficient nutrition can be provided, the hunger time is delayed, and the functions of improving hyperglycemia, hyperlipemia and obesity can be achieved.
The preparation method is simple and efficient, can retain the nutrition of the product to the maximum extent, and obtains better mouthfeel.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
The invention provides a nutritional composition which comprises the following components in parts by weight: 10-20 parts of sea buckthorn fruit, 15-25 parts of corn flour, 10-20 parts of tartary buckwheat powder, 5-10 parts of black bean powder, 4-8 parts of egg yolk powder, 10-15 parts of chicken powder, 4-8 parts of chia seed, 1-5 parts of mint, 5-10 parts of spina date seed and 7.2-14.8 parts of ingredients. According to the invention, through creative combination, the sea buckthorn fruits are crushed into powder, the cell walls of the sea buckthorn fruits are broken, effective components in the sea buckthorn fruits overflow, and flavonoid components (isorhamnetin, isorhamnetin-3-O-beta-D-glucoside, isorhamnetin-3-O-beta-rutinoside, quercetin, vitamin A, B1, B2, C, E, dehydroascorbic acid, folic acid, carotene and the like) rich in the sea buckthorn fruits are dispersed out, so that the sea buckthorn fruit powder can be effectively absorbed by a human body; after the mint is crushed, the mint is rich in menthol, so that a certain faint scent can be given to the nutritional composition, the flavor of the nutritional composition is improved, and the nutritional composition can be more easily eaten; the spina date seed is sour, contains rich vitamin C, and can disperse the nutritional ingredients after being crushed, so that the spina date seed is convenient to absorb by a human body; the corn flour is rich in corn polysaccharide, can effectively improve the activities of superoxide dismutase, glutathione and catalase, reduce the content of malondialdehyde, and improve the oxidation resistance of a human body, contains more dietary fibers, can absorb water and swell, reduces appetite, and plays a role in losing weight, and also contains more oligosaccharides, and the oligosaccharides and the dietary fibers can have good regulation effect on glycolipid metabolism, and can improve the conditions of blood sugar and blood fat; the tartary buckwheat powder is rich in various nutrient substances and flavonoid substances (rutin), can effectively play a role in reducing blood sugar and blood fat, is beneficial to human health, is rich in lysine, and is also rich in dietary fiber, so that the tartary buckwheat powder can fully supplement nutrition to human bodies; the black bean powder contains rich polyphenol, alkaloid and cardiac glycoside, has antioxidant and antiaging effects, and is rich in dietary fiber and beneficial to human body; the yolk is rich in protein, fat-soluble vitamins, monounsaturated fatty acid, phosphorus, iron and other trace elements and can be effectively absorbed by human body; the chicken powder is rich in protein, amino acid, phosphorus, iron, copper, zinc, vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and unsaturated fatty acid, has low fat content, can be effectively absorbed by a human body, and is not easy to grow fat; the chia seeds contain more soluble fibers, can increase the secretion of gastric acid, can promote digestion, have certain satiety, can reduce the eating of a human body, and can adjust the taste of the meal replacement powder; the addition of the ingredients can effectively adjust the taste and flavor of the meal powder, and improve the eating desire. In addition, the proportion of grains, meat, eggs and various complexes is adjusted by the inventor through adjusting the nutrition proportion, so that the purpose of controlling the optimal nutrition intake and calorie intake is achieved, sufficient nutrition can be provided, the hunger time is delayed, and the functions of improving hyperglycemia, hyperlipemia and obesity can be achieved.
In some embodiments of the present invention, the above ingredients comprise the following components: 3-5 parts of xylitol, 2-5 parts of oligomeric maltose, 2-4 parts of skim milk powder and 0.2-0.8 part of salt. The xylitol has sweet taste, can improve the taste of the nutritional composition, is not easy to be absorbed by human body, and is taken as an ingredient to give consideration to taste and calorie control; the malto-oligosaccharide has the characteristics of easy digestion, low sweetness and low permeability, can prolong the energy supply time, enhance the endurance of the body, resist fatigue and the like, is not easy to be absorbed by the human body, and can adjust the calorie intake of the nutritional composition; the skim milk powder has low fat content, high protein content and a certain sweet taste, can supplement protein and reduce fat intake, and can adjust the taste of the nutritional composition; salt can adjust the taste of the nutritional composition.
In some embodiments of the present invention, the nutritional composition comprises the following components in parts by weight: 15 parts of sea-buckthorn fruit, 20 parts of corn flour, 15 parts of tartary buckwheat powder, 8 parts of black bean powder, 6 parts of egg yolk powder, 13 parts of chicken powder, 6 parts of chia seed, 3 parts of mint, 8 parts of spina date seed and 10.4 parts of ingredients.
The invention also provides a preparation method of the nutritional composition, which comprises the following steps:
oven drying fructus Hippophae, herba Menthae and semen Ziziphi Spinosae at 40-55 deg.C, and crushing to obtain fructus Hippophae powder, herba Menthae powder and semen Ziziphi Spinosae powder;
mixing fructus Hippophae powder, herba Menthae powder, semen Ziziphi Spinosae powder, semen Maydis powder, radix Et rhizoma Fagopyri Tatarici powder, semen Sojae Atricolor powder, ovum gallus Domesticus flavus powder, chia seed and adjuvants uniformly to obtain the final product of the nutritional composition. The preparation method is simple and efficient, can retain the nutrition of the product to the maximum extent, and obtains better mouthfeel.
In some embodiments of the invention, the corn flour is prepared by placing corn in water, cooking at 90-110 deg.C for 30-50min, oven drying at 70-80 deg.C, and crushing to 50-100 mesh. Prepared under such conditions, can maximally retain the nutrients in the corn and make it easily absorbed.
In some embodiments of the invention, the tartary buckwheat powder is prepared by putting tartary buckwheat into water, boiling for 30-50min at 90-110 ℃, drying at 70-80 ℃, and finally crushing to 50-100 meshes. Prepared under the condition, can retain the nutrient substances in the tartary buckwheat to the maximum extent and ensure that the nutrient substances are easy to absorb.
In some embodiments of the invention, the black bean powder is prepared by putting black beans in water, boiling at 90-110 deg.C for 30-50min, drying at 70-80 deg.C, and crushing to 50-100 mesh. Prepared under such conditions, the nutrients in black beans can be maximally retained and made easily absorbed.
In some embodiments of the invention, the egg yolk powder is prepared by putting eggs into water, cooking at 90-110 deg.C for 10-15min, taking out egg yolk, drying at 70-80 deg.C, and crushing to 100-mesh 150-mesh powder. Prepared under such conditions, the nutrient substances in the egg yolk can be maximally retained and made easily absorbed.
In some embodiments of the invention, the chicken powder is prepared by cutting chicken, placing the chicken in water, boiling at 90-110 ℃ for 30-40min, drying at 70-80 ℃, and finally crushing to 100-mesh and 150-mesh. Prepared under the condition, can retain the nutrient substances in the chicken to the maximum extent and make the chicken easy to absorb.
In some embodiments of the present invention, the finished nutritional composition is further sterilized and packaged.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A method of preparing a nutritional composition comprising the steps of:
weighing 1kg of seabuckthorn fruit, 1.5kg of corn, 1kg of tartary buckwheat, 0.5kg of black bean, 0.4kg of yolk, 1kg of chicken, 0.4kg of chia seed, 0.1kg of mint, 0.5kg of spina date seed, 0.3kg of xylitol, 0.2kg of oligomeric maltose, 0.2kg of skim milk powder and 0.02kg of salt.
Drying fructus Hippophae, herba Menthae and semen Ziziphi Spinosae at 40 deg.C, crushing, and sieving with 100 mesh sieve to obtain fructus Hippophae powder, herba Menthae powder and semen Ziziphi Spinosae powder;
placing semen Maydis in water, decocting at 90 deg.C for 30min, oven drying at 70 deg.C, and crushing to 50 mesh to obtain semen Maydis powder;
placing radix Et rhizoma Fagopyri Tatarici in water, boiling at 90 deg.C for 30min, oven drying at 70 deg.C, and crushing to 50 mesh to obtain radix Et rhizoma Fagopyri Tatarici powder;
placing semen Sojae Atricolor in water, decocting at 90 deg.C for 30min, oven drying at 70 deg.C, and crushing to 50 mesh to obtain semen Sojae Atricolor powder;
placing egg in water, decocting at 90 deg.C for 10min, taking out egg yolk, oven drying at 70 deg.C, and crushing to 100 mesh to obtain egg yolk powder;
cutting chicken, placing in water, boiling at 90 deg.C for 30min, oven drying at 70 deg.C, and crushing to 100 mesh to obtain chicken powder;
mixing fructus Hippophae powder, herba Menthae powder, semen Ziziphi Spinosae powder, semen Maydis powder, radix Et rhizoma Fagopyri Tatarici powder, semen Sojae Atricolor powder, ovum gallus Domesticus flavus powder, chia seed and adjuvants uniformly to obtain the final product of the nutritional composition.
Example 2
A method of preparing a nutritional composition comprising the steps of:
weighing 1.3kg of sea buckthorn fruit, 1.8kg of corn, 1.3kg of tartary buckwheat, 0.7kg of black bean, 0.5kg of yolk, 1.2kg of chicken, 0.5kg of chia seed, 0.2kg of mint, 0.7kg of spina date seed, 0.35kg of xylitol, 0.3kg of malto oligosaccharide, 0.25kg of skim milk powder and 0.04kg of salt.
Drying fructus Hippophae, herba Menthae and semen Ziziphi Spinosae at 45 deg.C, crushing, and sieving with 120 mesh sieve to obtain fructus Hippophae powder, herba Menthae powder and semen Ziziphi Spinosae powder;
placing semen Maydis in water, decocting at 100 deg.C for 40min, oven drying at 75 deg.C, and crushing to 50 mesh to obtain semen Maydis powder;
placing radix Et rhizoma Fagopyri Tatarici in water, decocting at 100 deg.C for 40min, oven drying at 75 deg.C, and crushing to 50 mesh to obtain radix Et rhizoma Fagopyri Tatarici powder;
placing semen Sojae Atricolor in water, decocting at 100 deg.C for 40min, oven drying at 75 deg.C, and crushing to 50 mesh to obtain semen Sojae Atricolor powder;
placing egg in water, boiling at 100 deg.C for 12min, taking out egg yolk, oven drying at 75 deg.C, and crushing to 120 mesh to obtain egg yolk powder;
cutting chicken, placing in water, boiling at 100 deg.C for 35min, oven drying at 75 deg.C, and crushing to 120 mesh to obtain chicken powder;
mixing fructus Hippophae powder, herba Menthae powder, semen Ziziphi Spinosae powder, semen Maydis powder, radix Et rhizoma Fagopyri Tatarici powder, semen Sojae Atricolor powder, ovum gallus Domesticus flavus powder, chia seed and adjuvants uniformly to obtain the final product of the nutritional composition.
Example 3
A method of preparing a nutritional composition comprising the steps of:
weighing 1.5kg of sea buckthorn fruit, 2kg of corn, 1.5kg of tartary buckwheat, 0.8kg of black bean, 0.6kg of yolk, 1.3kg of chicken, 0.6kg of chia seed, 0.3kg of mint, 0.8kg of spina date seed, 0.4kg of xylitol, 0.3kg of malto oligosaccharide, 0.3kg of skim milk powder and 0.04kg of salt.
Drying fructus Hippophae, herba Menthae and semen Ziziphi Spinosae at 45 deg.C, crushing, and sieving with 120 mesh sieve to obtain fructus Hippophae powder, herba Menthae powder and semen Ziziphi Spinosae powder;
placing semen Maydis in water, decocting at 100 deg.C for 40min, oven drying at 75 deg.C, and crushing to 80 mesh to obtain semen Maydis powder;
placing radix Et rhizoma Fagopyri Tatarici in water, decocting at 100 deg.C for 40min, oven drying at 75 deg.C, and crushing to 80 mesh to obtain radix Et rhizoma Fagopyri Tatarici powder;
placing semen Sojae Atricolor in water, decocting at 100 deg.C for 40min, oven drying at 75 deg.C, and crushing to 80 mesh to obtain semen Sojae Atricolor powder;
placing egg in water, boiling at 100 deg.C for 12min, taking out egg yolk, oven drying at 75 deg.C, and crushing to 120 mesh to obtain egg yolk powder;
cutting chicken, placing in water, boiling at 100 deg.C for 35min, oven drying at 75 deg.C, and crushing to 120 mesh to obtain chicken powder;
mixing fructus Hippophae powder, herba Menthae powder, semen Ziziphi Spinosae powder, semen Maydis powder, radix Et rhizoma Fagopyri Tatarici powder, semen Sojae Atricolor powder, ovum gallus Domesticus flavus powder, chia seed and adjuvants uniformly to obtain the final product of the nutritional composition.
Example 4
A method of preparing a nutritional composition comprising the steps of:
weighing 1.8kg of sea buckthorn fruit, 2.2kg of corn, 1.8kg of tartary buckwheat, 0.8kg of black bean, 0.7kg of yolk, 1.4kg of chicken, 0.7kg of chia seed, 0.4kg of mint, 0.9kg of spina date seed, 0.4kg of xylitol, 0.4kg of malto oligosaccharide, 0.3kg of skim milk powder and 0.06kg of salt.
Drying fructus Hippophae, herba Menthae and semen Ziziphi Spinosae at 50 deg.C, crushing, and sieving with 150 mesh sieve to obtain fructus Hippophae powder, herba Menthae powder and semen Ziziphi Spinosae powder;
placing semen Maydis in water, decocting at 100 deg.C for 50min, oven drying at 75 deg.C, and crushing to 80 mesh to obtain semen Maydis powder;
placing radix Et rhizoma Fagopyri Tatarici in water, decocting at 100 deg.C for 50min, oven drying at 75 deg.C, and crushing to 80 mesh to obtain radix Et rhizoma Fagopyri Tatarici powder;
placing semen Sojae Atricolor in water, decocting at 100 deg.C for 50min, oven drying at 75 deg.C, and crushing to 80 mesh to obtain semen Sojae Atricolor powder;
placing egg in water, decocting at 100 deg.C for 15min, taking out egg yolk, oven drying at 75 deg.C, and crushing to 120 mesh to obtain egg yolk powder;
cutting chicken, placing in water, decocting at 100 deg.C for 40min, oven drying at 75 deg.C, and crushing to 120 mesh to obtain chicken powder;
mixing fructus Hippophae powder, herba Menthae powder, semen Ziziphi Spinosae powder, semen Maydis powder, radix Et rhizoma Fagopyri Tatarici powder, semen Sojae Atricolor powder, ovum gallus Domesticus flavus powder, chia seed and adjuvants uniformly to obtain the final product of the nutritional composition.
Example 5
A method of preparing a nutritional composition comprising the steps of:
weighing 2kg of sea buckthorn fruit, 2.5kg of corn, 2kg of tartary buckwheat, 1kg of black bean, 0.8kg of yolk, 1.5kg of chicken, 0.8kg of chia seed, 0.5kg of mint, 1kg of spina date seed, 0.5kg of xylitol, 0.5kg of malto-oligosaccharide, 0.4kg of skim milk powder and 0.08kg of salt.
Drying fructus Hippophae, herba Menthae and semen Ziziphi Spinosae at 55 deg.C, crushing, and sieving with 150 mesh sieve to obtain fructus Hippophae powder, herba Menthae powder and semen Ziziphi Spinosae powder;
placing semen Maydis in water, decocting at 110 deg.C for 50min, oven drying at 80 deg.C, and crushing to 100 mesh to obtain semen Maydis powder;
placing radix Et rhizoma Fagopyri Tatarici in water, decocting at 110 deg.C for 50min, oven drying at 80 deg.C, and crushing to 100 mesh to obtain radix Et rhizoma Fagopyri Tatarici powder;
placing semen Sojae Atricolor in water, decocting at 110 deg.C for 50min, oven drying at 80 deg.C, and crushing to 100 mesh to obtain semen Sojae Atricolor powder;
placing egg in water, decocting at 110 deg.C for 15min, taking out egg yolk, oven drying at 80 deg.C, and crushing to 150 mesh to obtain egg yolk powder;
cutting chicken, placing in water, decocting at 110 deg.C for 40min, oven drying at 80 deg.C, and crushing to 150 mesh to obtain chicken powder;
mixing fructus Hippophae powder, herba Menthae powder, semen Ziziphi Spinosae powder, semen Maydis powder, radix Et rhizoma Fagopyri Tatarici powder, semen Sojae Atricolor powder, ovum gallus Domesticus flavus powder, chia seed and adjuvants uniformly to obtain the final product of the nutritional composition.
Examples of the experiments
(one) sensory evaluation
Please refer to 25 food professional practitioners individually, randomly divide into 5 groups, and evaluate the nutritional compositions prepared in examples 1-5 for sensory evaluation and flavor, mouthfeel, and reconstitution properties, respectively. The flavor is rich in coarse cereal flavor, and the flavor is better with a little shredded mint and milk flavor; has light coarse cereal flavor, no mint flavor or mint flavor for nasal administration, and no milk flavor; has peculiar smell and bad smell. The taste is fine and smooth, the taste is fragrant and sweet, and the comprehensive taste is good; the taste is rough, and the taste is light or sweet; the mouth feel is rough, the swallowing is difficult, and the comprehensive mouth feel is poor. The powder has the advantages of no pimple, fine particles and easy and uniform stirring; a small amount of fine lumps exist, so that stirring is difficult to be common; the lumps are more, the particles are bigger, and the stirring difficulty is poor.
The results are shown in Table 1.
TABLE 1
Figure BDA0003182625150000121
Figure BDA0003182625150000131
As can be seen from the analysis in table 1, the evaluation of example 3 is the highest among the flavor evaluations, which indicates that the flavor of the obtained nutritional composition is the best, and the flavor of the coarse cereals and the taste of the rest of the components are the best in combination at the ratio; in the mouthfeel evaluation, the effect of example 5 was the best, because example 5 was the most finely crushed and the best mouthfeel was obtained; the evaluations of examples 3-5 were all the best in reconstitution, indicating that the granules of the nutritional compositions prepared in examples 3-5 were all relatively fine and easy to stir.
(II) blood glucose testing
Randomly selecting 60 mice with the size of 4-5 weeks, randomly dividing the mice into 7 groups with 10 mice in each group, feeding the 60 mice under the same environment for 2 weeks, taking the groups 1-5 as experimental groups, respectively feeding the nutritional compositions prepared in the examples 1-5 for 2 weeks, and feeding 40g of the nutritional compositions per day; group 6 was fed food normally sold on the market as model control group. After 2 weeks, the mice were anesthetized, 2ml of blood was taken from the abdominal aorta and added to a test tube to which an anticoagulant was previously added, and glycated hemoglobin (HbAlc) of the mice was measured using a glycated hemoglobin meter, and the glycated hemoglobin (HbAlc) can reflect the blood glucose control level of the mice. The results are shown in Table 2, where P is < 0.05 for the experimental and blank controls.
TABLE 2
Figure BDA0003182625150000132
Figure BDA0003182625150000141
Comparing groups 1-6, it can be seen that group 3 is the most effective, which illustrates that the nutritional composition prepared in example 3 is the most effective for glycemic control; compared with group 6, it can be seen that the nutritional composition prepared by the present application has a better effect on glycemic control.
In summary, the invention provides a nutritional composition, which comprises the following components in parts by weight: 10-20 parts of sea buckthorn fruit, 15-25 parts of corn flour, 10-20 parts of tartary buckwheat powder, 5-10 parts of black bean powder, 4-8 parts of egg yolk powder, 10-15 parts of chicken powder, 4-8 parts of chia seed, 1-5 parts of mint, 5-10 parts of spina date seed and 7.2-14.8 parts of ingredients. According to the invention, through creative combination, the sea buckthorn fruits are crushed into powder, the cell walls of the sea buckthorn fruits are broken, effective components in the sea buckthorn fruits overflow, and flavonoid components (isorhamnetin, isorhamnetin-3-O-beta-D-glucoside, isorhamnetin-3-O-beta-rutinoside, quercetin, vitamin A, B1, B2, C, E, dehydroascorbic acid, folic acid, carotene and the like) rich in the sea buckthorn fruits are dispersed out, so that the sea buckthorn fruit powder can be effectively absorbed by a human body; after the mint is crushed, the mint is rich in menthol, so that a certain faint scent can be given to the nutritional composition, the flavor of the nutritional composition is improved, and the nutritional composition can be more easily eaten; the spina date seed is sour, contains rich vitamin C, and can disperse the nutritional ingredients after being crushed, so that the spina date seed is convenient to absorb by a human body; the corn flour is rich in corn polysaccharide, can effectively improve the activities of superoxide dismutase, glutathione and catalase, reduce the content of malondialdehyde, and improve the oxidation resistance of a human body, contains more dietary fibers, can absorb water and swell, reduces appetite, and plays a role in losing weight, and also contains more oligosaccharides, and the oligosaccharides and the dietary fibers can have good regulation effect on glycolipid metabolism, and can improve the conditions of blood sugar and blood fat; the tartary buckwheat powder is rich in various nutrient substances and flavonoid substances (rutin), can effectively play a role in reducing blood sugar and blood fat, is beneficial to human health, is rich in lysine, and is also rich in dietary fiber, so that the tartary buckwheat powder can fully supplement nutrition to human bodies; the black bean powder contains rich polyphenol, alkaloid and cardiac glycoside, has antioxidant and antiaging effects, and is rich in dietary fiber and beneficial to human body; the yolk is rich in protein, fat-soluble vitamins, monounsaturated fatty acid, phosphorus, iron and other trace elements and can be effectively absorbed by human body; the chicken powder is rich in protein, amino acid, phosphorus, iron, copper, zinc, vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and unsaturated fatty acid, has low fat content, can be effectively absorbed by a human body, and is not easy to grow fat; the chia seeds contain more soluble fibers, can increase the secretion of gastric acid, can promote digestion, have certain satiety, can reduce the eating of a human body, and can adjust the taste of the meal replacement powder; the addition of the ingredients can effectively adjust the taste and flavor of the meal powder, and improve the eating desire. In addition, the proportion of grains, meat, eggs and various complexes is adjusted by the inventor through adjusting the nutrition proportion, so that the purpose of controlling the optimal nutrition intake and calorie intake is achieved, sufficient nutrition can be provided, the hunger time is delayed, and the functions of improving hyperglycemia, hyperlipemia and obesity can be achieved.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims (10)

1. The nutritional composition is characterized by comprising the following components in parts by weight: 10-20 parts of sea buckthorn fruit, 15-25 parts of corn flour, 10-20 parts of tartary buckwheat powder, 5-10 parts of black bean powder, 4-8 parts of egg yolk powder, 10-15 parts of chicken powder, 4-8 parts of chia seed, 1-5 parts of mint, 5-10 parts of spina date seed and 7.2-14.8 parts of ingredients.
2. The nutritional composition according to claim 1, wherein the ingredients comprise the following components in parts by weight: 3-5 parts of xylitol, 2-5 parts of oligomeric maltose, 2-4 parts of skim milk powder and 0.2-0.8 part of salt.
3. The nutritional composition according to claim 1, wherein the nutritional composition comprises the following components in parts by weight: 15 parts of sea-buckthorn fruit, 20 parts of corn flour, 15 parts of tartary buckwheat powder, 8 parts of black bean powder, 6 parts of egg yolk powder, 13 parts of chicken powder, 6 parts of chia seed, 3 parts of mint, 8 parts of spina date seed and 10.4 parts of ingredients.
4. A process for the preparation of a nutritional composition according to any one of claims 1 to 3, comprising the steps of:
oven drying fructus Hippophae, herba Menthae and semen Ziziphi Spinosae at 40-55 deg.C, and crushing to obtain fructus Hippophae powder, herba Menthae powder and semen Ziziphi Spinosae powder;
mixing fructus Hippophae powder, herba Menthae powder, semen Ziziphi Spinosae powder, semen Maydis powder, radix Et rhizoma Fagopyri Tatarici powder, semen Sojae Atricolor powder, ovum gallus Domesticus flavus powder, chia seed and adjuvants uniformly to obtain the final product of the nutritional composition.
5. The method of claim 4, wherein the corn meal is prepared by decocting corn in water at 90-110 deg.C for 30-50min, oven drying at 70-80 deg.C, and crushing to 50-100 mesh.
6. The method for preparing a nutritional composition according to claim 4, wherein the radix Et rhizoma Fagopyri Tatarici powder is prepared by placing radix Et rhizoma Fagopyri Tatarici in water, decocting at 90-110 deg.C for 30-50min, oven drying at 70-80 deg.C, and crushing to 50-100 mesh.
7. The method of claim 4, wherein the black bean powder is prepared by decocting black bean in water at 90-110 deg.C for 30-50min, oven drying at 70-80 deg.C, and crushing to 50-100 mesh.
8. The method for preparing a nutritional composition according to claim 4, wherein the egg yolk powder is prepared by placing egg in water, cooking at 90-110 deg.C for 10-15min, taking out egg yolk, oven drying at 70-80 deg.C, and crushing to 100 mesh and 150 mesh.
9. The method as claimed in claim 4, wherein the chicken powder is prepared by cutting chicken, boiling in water at 90-110 deg.C for 30-40min, oven-drying at 70-80 deg.C, and crushing to 100-150 mesh.
10. The method of claim 4, wherein the finished nutritional composition is further sterilized and packaged.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251286A (en) * 2022-07-29 2022-11-01 合肥师范学院 Corn composite meal replacement powder and preparation and brewing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251286A (en) * 2022-07-29 2022-11-01 合肥师范学院 Corn composite meal replacement powder and preparation and brewing method thereof

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