CN113729222A - A food or health food containing endothelium corneum Gigeriae Galli for children and its preparation method - Google Patents
A food or health food containing endothelium corneum Gigeriae Galli for children and its preparation method Download PDFInfo
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- CN113729222A CN113729222A CN202010479218.5A CN202010479218A CN113729222A CN 113729222 A CN113729222 A CN 113729222A CN 202010479218 A CN202010479218 A CN 202010479218A CN 113729222 A CN113729222 A CN 113729222A
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- corneum gigeriae
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- 210000003038 endothelium Anatomy 0.000 title claims abstract description 82
- 235000013305 food Nutrition 0.000 title claims abstract description 51
- 235000013402 health food Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 81
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 60
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 239000006188 syrup Substances 0.000 claims abstract description 37
- 235000020357 syrup Nutrition 0.000 claims abstract description 37
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 30
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 30
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 28
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 27
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 27
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 23
- 239000008101 lactose Substances 0.000 claims abstract description 23
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 22
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 22
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000008103 glucose Substances 0.000 claims abstract description 22
- 229940041616 menthol Drugs 0.000 claims abstract description 22
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000010447 xylitol Nutrition 0.000 claims abstract description 22
- 239000000811 xylitol Substances 0.000 claims abstract description 22
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 22
- 229960002675 xylitol Drugs 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 241001092040 Crataegus Species 0.000 claims description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 7
- 235000008599 Poria cocos Nutrition 0.000 claims description 7
- 235000001188 Peltandra virginica Nutrition 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 3
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 229960001031 glucose Drugs 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 4
- 244000248825 Peltandra virginica Species 0.000 claims 3
- 238000002347 injection Methods 0.000 claims 2
- 239000007924 injection Substances 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 8
- 210000000952 spleen Anatomy 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 7
- 235000005911 diet Nutrition 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract description 3
- 230000009747 swallowing Effects 0.000 abstract description 3
- 239000003814 drug Substances 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 5
- 244000197580 Poria cocos Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 229940079593 drug Drugs 0.000 description 3
- 230000000857 drug effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 108090000145 Bacillolysin Proteins 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 244000118681 Iresine herbstii Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 102000035092 Neutral proteases Human genes 0.000 description 2
- 108091005507 Neutral proteases Proteins 0.000 description 2
- 206010059013 Nocturnal emission Diseases 0.000 description 2
- 102000057297 Pepsin A Human genes 0.000 description 2
- 108090000284 Pepsin A Proteins 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229940111202 pepsin Drugs 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- CFMJIKQDSCIBEA-UHFFFAOYSA-N C(=O)=O.C(CC(O)(C(=O)O)CC(=O)O)(=O)O Chemical compound C(=O)=O.C(CC(O)(C(=O)O)CC(=O)O)(=O)O CFMJIKQDSCIBEA-UHFFFAOYSA-N 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006068 taste-masking agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
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
- 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
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a food or health food containing endothelium corneum gigeriae galli special for children and a preparation method thereof, belonging to the field of health foods. The food or the health food is prepared from the following raw materials in parts by weight: 500-1000 parts of endothelium corneum gigeriae galli, 2000-3000 parts of white granulated sugar, 2000-3000 parts of lactose, 7000-10000 parts of maltose syrup, 50-200 parts of edible essence, 1-5 parts of carbon dioxide, 100-600 parts of glucose, 500-2500 parts of xylitol, 200-450 parts of citric acid and 10-200 parts of menthol. The food or health food containing endothelium corneum Gigeriae Galli has high sensory quality, good taste and flavor, overcomes the problems of fishy smell, bitter taste and difficulty in swallowing when endothelium corneum Gigeriae Galli is used as main ingredient, is popular with children, improves the compliance of children when taking endothelium corneum Gigeriae Galli, and solves the problem of poor compliance of children when taking endothelium corneum Gigeriae Galli in the prior art. The food or health food can regulate spleen and stomach, and strengthen body constitution of children in daily diet. The invention can exert the greater economic value of the endothelium corneum gigeriae galli and has good development prospect.
Description
Technical Field
The invention belongs to the field of health-care food, and particularly relates to special food containing endothelium corneum gigeriae galli for children and a preparation method thereof.
Background
The endothelium corneum Gigeriae Galli is the inner wall of dry sand sac of Callus galli family animal Brisson. Killing chicken, taking out chicken gizzards, immediately peeling off the inner walls, cleaning and drying to obtain the chicken gizzards. Endothelium corneum Gigeriae Galli contains gastric hormone, keratin, trace pepsin, amylase and various amino acids, has effects of invigorating stomach, resolving food stagnation, arresting seminal emission, relieving nocturnal emission, and treating stranguria and removing calculus, and can be used for treating dyspepsia, emesis, dysentery, infantile malnutrition, enuresis, nocturnal emission, stranguria with stone, hypochondriac pain, etc. Especially has excellent effects on strengthening spleen, stimulating appetite and helping digestion.
The endothelium corneum gigeriae galli is a natural medicinal material with homology of medicine and food, is nontoxic and harmless, can be prepared into medicines for treating various diseases, can also be prepared into food or health-care food and the like, and enables people to regulate spleen and stomach in diet and build up body. Children are prone to weakness of the spleen and the stomach, and if the endothelium corneum gigeriae galli is prepared into children food or health food, the children can regulate the spleen and the stomach in daily diet and build bodies. Meanwhile, the medicinal value of the endothelium corneum gigeriae galli can be developed.
However, because the endothelium corneum gigeriae galli is taken from animal viscera, the endothelium corneum gigeriae galli has extremely strong fishy smell and bitter taste, and the mouthfeel of the prepared medicine, health-care food or food is greatly influenced. So that people, especially children, are difficult to bear when taking the medicine and the compliance of taking the medicine is poor.
How to improve the taste of the endothelium corneum gigeriae galli medicines, foods or health foods is a long-term object of the industry. The flavoring technology is a method which is used more, and in general, the prior flavoring technology mainly comprises the following methods: 1) the development of novel auxiliary materials such as flavors and fragrances, sweeteners and taste masking agents is mainly used for masking peculiar smell by interfering taste buds; 2) coating, including or microencapsulating the medicine to reduce the contact of the medicine with taste buds; 3) the structure of the drug is modified. The first and second ways are mainly adopted for the taste correction of the traditional Chinese medicine, but for some extremely fishy or extremely bitter traditional Chinese medicines, such as endothelium corneum gigeriae galli, the methods have poor effects, are difficult to obtain good mouthfeel, and improve the medicine taking compliance of people, particularly children.
In the prior art, the content of the flavoring agent is greatly increased to make the content of the endothelium corneum gigeriae galli even less than 2 percent in order to cover the taste of the endothelium corneum gigeriae galli and reduce the content of the endothelium corneum gigeriae galli, so that the real drug effect is difficult to exert.
CN104940236 discloses a method for correcting the taste of traditional Chinese medicine endothelium corneum gigeriae galli, which comprises the steps of crushing prepared endothelium corneum gigeriae galli into coarse powder, soaking the coarse powder in hydrochloric acid containing pepsin, steaming the filtered endothelium corneum gigeriae galli at high temperature, adding neutral protease and lactic acid bacteria into the endothelium gigeriae galli, performing enzymolysis and fermentation in a closed container, taking out the endothelium corneum gigeriae, inactivating the neutral protease and the lactic acid bacteria, and finally drying and crushing into fine powder. However, the preparation method has complex process and involves enzymolysis, and the medicinal effect of the endothelium corneum Gigeriae Galli may change when the fishy and bitter components in endothelium corneum Gigeriae Galli are changed.
Because children have higher requirements on the taste and the smell of food, the food or the health-care food containing the endothelium corneum gigeriae galli special for the children is particularly important to provide, and the compliance of the children in use can be improved. However, there is a lack of a food or health food containing endothelium corneum Gigeriae Galli for children.
Disclosure of Invention
In order to solve the problems, the invention provides a food or health food containing endothelium corneum gigeriae galli special for children and a preparation method thereof.
The invention provides a special food or health-care food containing endothelium corneum gigeriae galli for children, which is prepared from the following raw materials in parts by weight: 500-1000 parts of endothelium corneum gigeriae galli, 2000-3000 parts of white granulated sugar, 2000-3000 parts of lactose, 7000-10000 parts of maltose syrup, 50-200 parts of edible essence, 1-5 parts of carbon dioxide, 100-600 parts of glucose, 500-2500 parts of xylitol, 200-450 parts of citric acid and 10-200 parts of menthol.
Further, the food or the health food is prepared from the following raw materials in parts by weight: 800-1000 parts of endothelium corneum gigeriae galli, 2000-3000 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 100-600 parts of glucose, 500-2500 parts of xylitol, 200-450 parts of citric acid and 10-200 parts of menthol.
Further, the food or the health food is prepared from the following raw materials in parts by weight: 800 parts of endothelium corneum gigeriae galli, 2580 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 144 parts of glucose, 528 parts of xylitol, 216 parts of citric acid and 32 parts of menthol;
or 800 parts of endothelium corneum gigeriae galli, 2820 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 576 parts of glucose, 2112 parts of xylitol, 264 parts of citric acid and 128 parts of menthol;
or 1000 parts of endothelium corneum gigeriae galli, 2600 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 180 parts of glucose, 660 parts of xylitol, 420 parts of citric acid and 40 parts of menthol.
Further, the food or the health food is prepared from the following raw materials in parts by weight: 800 parts of endothelium corneum gigeriae galli, 2580 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 144 parts of glucose, 528 parts of xylitol, 216 parts of citric acid and 32 parts of menthol;
or 800 parts of endothelium corneum gigeriae galli, 2820 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 576 parts of glucose, 2112 parts of xylitol, 264 parts of citric acid and 128 parts of menthol;
or 1000 parts of endothelium corneum gigeriae galli, 2600 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 180 parts of glucose, 660 parts of xylitol, 420 parts of citric acid and 40 parts of menthol.
Further, the raw materials comprise hawthorn, tuckahoe and malt.
Further, the weight ratio of the hawthorn, the tuckahoe, the malt and the endothelium corneum gigeriae galli is 1-10:1-10: 1-10;
preferably, the weight ratio of the hawthorn, the tuckahoe, the malt and the endothelium corneum gigeriae galli is 1:1:1: 1.
Further, the carbon dioxide is carbon dioxide gas.
The invention also provides a preparation method of the food or the health food, which comprises the following steps:
(1) weighing the raw materials in the weight ratio;
(2) mixing maltose syrup, lactose and edible essence, heating at high temperature to melt into syrup, injecting carbon dioxide, cooling the syrup, disintegrating into fragments, and mixing with citric acid 2% of the weight of the maltose syrup and white granulated sugar 25% of the weight of the maltose syrup to obtain a second raw material;
(3) drying endothelium corneum Gigeriae Galli, or endothelium corneum Gigeriae Galli, fructus crataegi, Poria and fructus Hordei Germinatus, and grinding into fine powder;
(4) mixing the fine powder with menthol, xylitol, glucose, the rest of citric acid and the rest of white granulated sugar to obtain a first raw material;
(5) and mixing the raw material I and the raw material II to obtain the finished product.
Further, in the step (2), the injected carbon dioxide is high-pressure injected carbon dioxide.
Further, in the step (3), the fine powder is 80-120 meshes of fine powder.
The food or health food containing the chicken's gizzard-membrane special for children is prepared from specific raw materials. The food or health food has high sensory quality, good taste and flavor, overcomes the problems of fishy smell, bitter taste and difficulty in swallowing when endothelium corneum Gigeriae Galli is used as main ingredient, is popular with children, improves the compliance of children when taking endothelium corneum Gigeriae Galli, and solves the problem of poor compliance of children when taking endothelium corneum Gigeriae Galli in the prior art. Meanwhile, the food or health food has high content of endothelium corneum Gigeriae Galli, and can exert its drug effect, so that children can regulate spleen and stomach and strengthen body constitution in daily diet. The invention can exert the greater economic value of the endothelium corneum gigeriae galli and has good development prospect.
Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.
The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
Detailed Description
The raw materials and equipment used in the embodiment of the present invention are known products and obtained by purchasing commercially available products.
Example 1 preparation of a food containing endothelium corneum Gigeriae Galli for children
The following raw materials are in parts by weight.
Drying 800 parts of endothelium corneum gigeriae galli, grinding into 80-mesh fine powder, and fully mixing with 16 parts of citric acid, 32 parts of menthol, 528 parts of xylitol, 144 parts of glucose and 80 parts of white granulated sugar to obtain a first raw material.
10000 parts of maltose syrup, 2500 parts of lactose and 100 parts of edible essence are mixed and heated at high temperature until the raw materials are melted into syrup, 1 part of high-pressure carbon dioxide gas is injected into the syrup, the syrup is disintegrated into fragments after being cooled, and then the fragments are fully mixed with 200 parts of citric acid and 2500 parts of white granulated sugar to obtain a second raw material.
Mixing the raw materials I and II to obtain a finished product.
Example 2 preparation of a food containing endothelium corneum Gigeriae Galli for children
The following raw materials are in parts by weight.
800 parts of endothelium corneum gigeriae galli, 800 parts of hawthorn, 800 parts of malt and 800 parts of poria cocos are dried and ground into fine powder of 80 meshes, and the fine powder is fully mixed with 64 parts of citric acid, 128 parts of menthol, 2112 parts of xylitol, 576 parts of glucose and 320 parts of white granulated sugar to obtain the raw material I.
10000 parts of maltose syrup, 2500 parts of lactose and 100 parts of edible essence are mixed and heated at high temperature until the raw materials are melted into syrup, 1 part of high-pressure carbon dioxide gas is injected into the syrup, the syrup is disintegrated into fragments after being cooled, and then the fragments are fully mixed with 200 parts of citric acid and 2500 parts of white granulated sugar to obtain a second raw material.
Mixing the raw materials I and II to obtain a finished product.
Example 3 screening of raw materials for a food containing endothelium corneum Gigeriae Galli for children of the present invention
The following raw materials are in parts by weight.
The raw materials of the food containing the endothelium corneum gigeriae galli special for children are screened by a sensory evaluation method. The formula of the first raw material of the chicken's gizzard-membrane-containing food special for children in each group is shown in table 1, and the formula of the second raw material is shown in table 2. The food containing the endothelium corneum gigeriae galli special for children is prepared according to the method of the embodiment 1 or the embodiment 2.
TABLE 1 formula of raw materials of endothelium corneum Gigeriae Galli-containing food special for children of the present invention
TABLE 2 formula of the food containing endothelium corneum Gigeriae Galli for children
| Group of | Maltose syrup | Lactose | Edible essence | Carbon dioxide | Citric acid | White granulated sugar |
| 1 | 10000 | 2500 | 100 | 1 | 200 | 2500 |
| 2 | 2550 | 2550 | 100 | 1 | 200 | 2500 |
| 3 | 7000 | 2500 | 100 | 1 | 200 | 2500 |
| 4 | 10000 | 2500 | 100 | 1 | 200 | 2500 |
| 5 | 2700 | 2500 | 100 | 1 | 200 | 2500 |
| 6 | 5000 | 2500 | 100 | 1 | 200 | 2500 |
| 7 | 10000 | 2500 | 100 | 1 | 200 | 2500 |
| 8 | 2600 | 2500 | 100 | 1 | 200 | 2500 |
| 9 | 5000 | 2500 | 100 | 1 | 200 | 2500 |
| 10 | 10000 | 2500 | 100 | 1 | 200 | 2500 |
| 11 | 10000 | 2500 | 100 | 1 | 200 | 2500 |
| 12 | 10000 | 2500 | 100 | 1 | 200 | 2500 |
| 13 | 10000 | 2500 | 100 | 1 | 200 | 2500 |
| 14 | 2900 | 2500 | 100 | 1 | 200 | 2500 |
| 15 | 5000 | 2500 | 100 | 1 | 200 | 2500 |
| 16 | 10000 | 2500 | 100 | 1 | 200 | 2500 |
Sensory evaluation method: selecting 40 children from Sichuan with age of 3-11 years; sensory evaluation was conducted according to the evaluation criteria shown in Table 3. Sensory scores of the children-specific endothelium corneum gigeriae galli-containing foods of each formula were obtained by calculation, and the results are shown in table 4.
TABLE 3 sensory evaluation criteria for foods containing endothelium corneum Gigeriae Galli for children
TABLE 4 sensory evaluation results of the endothelium corneum Gigeriae Galli-containing food for children of each formula
| Group of | Sensory score |
| 1 | 100 |
| 2 | 75 |
| 3 | 80 |
| 4 | 85 |
| 5 | 60 |
| 6 | 65 |
| 7 | 85 |
| 8 | 60 |
| 9 | 65 |
| 10 | 60 |
| 11 | 45 |
| 12 | 25 |
| 13 | 60 |
| 14 | 35 |
| 15 | 40 |
| 16 | 45 |
The test results show that: the food or health food containing the chicken's gizzard-membrane special for children prepared by the invention can still obtain good sensory quality even when the content of the chicken's gizzard-membrane is more than 4%. Particularly, the food prepared by the formula in the group 1 has the best sensory quality, is obviously superior to other formulas, and is popular with children. The formula of group 1 (raw materials of raw material I including 800 parts by weight of endothelium corneum gigeriae galli, 16 parts by weight of citric acid, 32 parts by weight of menthol, 528 parts by weight of xylitol, 144 parts by weight of glucose and 80 parts by weight of white granulated sugar, and raw materials of raw material II including 10000 parts by weight of maltose syrup, 2500 parts by weight of lactose, 100 parts by weight of edible essence, 1 part by weight of carbon dioxide, 200 parts by weight of citric acid and 2500 parts by weight of white granulated sugar) is the optimal formula.
In conclusion, the special food or health food containing the endothelium corneum gigeriae galli for children is prepared from specific raw materials. The food or health food has high sensory quality, good taste and flavor, overcomes the problems of fishy smell, bitter taste and difficulty in swallowing when endothelium corneum Gigeriae Galli is used as main ingredient, is popular with children, improves the compliance of children when taking endothelium corneum Gigeriae Galli, and solves the problem of poor compliance of children when taking endothelium corneum Gigeriae Galli in the prior art. Meanwhile, the food or health food has high content of endothelium corneum Gigeriae Galli, and can exert its drug effect, so that children can regulate spleen and stomach and strengthen body constitution in daily diet. The invention can exert the greater economic value of the endothelium corneum gigeriae galli and has good development prospect.
Claims (10)
1. A food or health food containing endothelium corneum Gigeriae Galli special for children is characterized in that: the composition is prepared from the following raw materials in parts by weight: 500-1000 parts of endothelium corneum gigeriae galli, 2000-3000 parts of white granulated sugar, 2000-3000 parts of lactose, 7000-10000 parts of maltose syrup, 50-200 parts of edible essence, 1-5 parts of carbon dioxide, 100-600 parts of glucose, 500-2500 parts of xylitol, 200-450 parts of citric acid and 10-200 parts of menthol.
2. The food or health food according to claim 1, wherein: the composition is prepared from the following raw materials in parts by weight: 800-1000 parts of endothelium corneum gigeriae galli, 2000-3000 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 100-600 parts of glucose, 500-2500 parts of xylitol, 200-450 parts of citric acid and 10-200 parts of menthol.
3. The food or health food according to claim 2, wherein: the composition is prepared from the following raw materials in parts by weight: 800 parts of endothelium corneum gigeriae galli, 2580 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 144 parts of glucose, 528 parts of xylitol, 216 parts of citric acid and 32 parts of menthol;
or 800 parts of endothelium corneum gigeriae galli, 2820 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 576 parts of glucose, 2112 parts of xylitol, 264 parts of citric acid and 128 parts of menthol;
or 1000 parts of endothelium corneum gigeriae galli, 2600 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 180 parts of glucose, 660 parts of xylitol, 420 parts of citric acid and 40 parts of menthol.
4. A foodstuff or health food according to any one of claims 1 to 3, wherein: the composition is prepared from the following raw materials in parts by weight: 800 parts of endothelium corneum gigeriae galli, 2580 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 144 parts of glucose, 528 parts of xylitol, 216 parts of citric acid and 32 parts of menthol;
or 800 parts of endothelium corneum gigeriae galli, 2820 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 576 parts of glucose, 2112 parts of xylitol, 264 parts of citric acid and 128 parts of menthol;
or 1000 parts of endothelium corneum gigeriae galli, 2600 parts of white granulated sugar, 2500 parts of lactose, 10000 parts of maltose syrup, 100 parts of edible essence, 1 part of carbon dioxide, 180 parts of glucose, 660 parts of xylitol, 420 parts of citric acid and 40 parts of menthol.
5. A foodstuff or health food according to any one of claims 1 to 3, wherein: the raw materials also comprise hawthorn, tuckahoe and malt.
6. The food or health food according to claim 5, wherein: the weight ratio of the hawthorn, the tuckahoe, the malt and the endothelium corneum gigeriae galli is 1-10:1-10: 1-10;
preferably, the weight ratio of the hawthorn, the tuckahoe, the malt and the endothelium corneum gigeriae galli is 1:1:1: 1.
7. A foodstuff or health food according to any one of claims 1 to 3, wherein: the carbon dioxide is carbon dioxide gas.
8. A method for producing a food or health food according to any one of claims 1 to 7, characterized in that: it comprises the following steps:
(1) weighing the raw materials in the weight ratio;
(2) mixing maltose syrup, lactose and edible essence, heating at high temperature to melt into syrup, injecting carbon dioxide, cooling the syrup, disintegrating into fragments, and mixing with citric acid 2% of the weight of the maltose syrup and white granulated sugar 25% of the weight of the maltose syrup to obtain a second raw material;
(3) drying endothelium corneum Gigeriae Galli, or endothelium corneum Gigeriae Galli, fructus crataegi, Poria and fructus Hordei Germinatus, and grinding into fine powder;
(4) mixing the fine powder with menthol, xylitol, glucose, the rest of citric acid and the rest of white granulated sugar to obtain a first raw material;
(5) and mixing the raw material I and the raw material II to obtain the finished product.
9. The method of claim 8, wherein: in the step (2), the carbon dioxide injection is high-pressure carbon dioxide injection.
10. The method of claim 8, wherein: in the step (3), the fine powder is 80-120 meshes of fine powder.
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