CN113841891A - Food nutrient and preparation method thereof - Google Patents

Food nutrient and preparation method thereof Download PDF

Info

Publication number
CN113841891A
CN113841891A CN202111093144.2A CN202111093144A CN113841891A CN 113841891 A CN113841891 A CN 113841891A CN 202111093144 A CN202111093144 A CN 202111093144A CN 113841891 A CN113841891 A CN 113841891A
Authority
CN
China
Prior art keywords
parts
powder
nettle
prepared
natto
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202111093144.2A
Other languages
Chinese (zh)
Inventor
孙芝杨
翟玮玮
焦宇知
黄闯
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu Food and Pharmaceutical Science College
Original Assignee
Jiangsu Food and Pharmaceutical Science College
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jiangsu Food and Pharmaceutical Science College filed Critical Jiangsu Food and Pharmaceutical Science College
Priority to CN202111093144.2A priority Critical patent/CN113841891A/en
Publication of CN113841891A publication Critical patent/CN113841891A/en
Pending legal-status Critical Current

Links

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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/125—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
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • 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
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • 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
    • A23V2400/113—Acidophilus
    • 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
    • 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
    • A23V2400/181—Salivarius

Abstract

The invention belongs to the technical field of health-care food, and discloses a food nutrient and a preparation method thereof, wherein the food nutrient comprises a capsule shell and nutrient particles wrapped by the capsule shell; the capsule shell comprises a protective layer and a gastric soluble layer which are arranged in sequence from outside to inside; the nutrient particles are prepared from the following components in parts by weight: 40-60 parts of nettle powder, 30-50 parts of natto powder, 1-5 parts of edible fungus polysaccharide, 8-15 parts of coarse grain powder, 1-5 parts of hesperidin, 3-7 parts of pectin and 0.05-0.2 part of composite fungus powder; the compound bacteria powder is any two or three of lactobacillus acidophilus powder, lactobacillus salivarius powder and lactobacillus plantarum powder; and the number of the live bacteria in the composite bacterial powder is more than or equal to 2 hundred million cfu/g. The nutritional granules have remarkable synergistic effect, promote the proliferation and digestion of intestinal probiotics, improve the functions of gastrointestinal tracts, reduce the viscosity and blood sugar of blood, improve lymphatic circulation, regulate the microbial flora of the intestinal tracts, comprehensively regulate the immune function and improve the immunity of human bodies.

Description

Food nutrient and preparation method thereof
Technical Field
The invention relates to the technical field of health-care food, in particular to a food nutrient and a preparation method thereof.
Background
The energy required by human activities is all derived from food ingested by the human body, and the food is absorbed by the digestive system after entering the human body, so that the nutrition in the food can be used by the human body. Therefore, the digestive system of the human body plays a significant role in human health.
On the one hand, many young people have poor eating habits and irregular diet, which easily causes gastrointestinal dysfunction; on the other hand, as the working and living modes depend on high technology, the mobile phone control is required to be changed into the mobile phone control when the person does not sit in front of a computer or does not sit for entertainment after eating meals every day, the exercise is less, the peristalsis speed of the intestines and stomach is slow, the intestines and stomach function is greatly disordered after a long time, the foods are not easy to digest in the body and are accumulated in the body, and the phenomenon of dyspepsia is caused, so that the diseases such as gastrectasia, stomachache, gastric ulcer and constipation are caused.
Most of the existing products for conditioning the intestines and stomach are traditional Chinese medicine products, the traditional Chinese medicine products are inconvenient to carry and poor in taste, so that the user feels poor, and therefore, the food nutrient which is convenient to carry, can condition the intestines and stomach peristalsis by improving the intestines and stomach environment of the human body and can improve the intestines and stomach environment is very necessary.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides a food nutrient and a preparation method thereof.
The food nutrient and the preparation method thereof are realized by the following technical scheme:
the first object of the invention is to provide a food nutrient, which comprises a capsule shell and nutrient particles encapsulated in the capsule shell;
the capsule shell comprises a protective layer and a gastric soluble layer which are arranged in sequence from outside to inside;
the protective layer is prepared from the following components in parts by weight: 20-30 parts of beewax, 20-30 parts of short straight chain starch, 10-20 parts of edible gelatin and 0.1-1 part of tween 80;
the gastric soluble layer is prepared from the following components in parts by weight: 10-20 parts of cellulose, 8-15 parts of beta-cyclodextrin, 5-15 parts of edible gelatin and 0.1-1 part of plasticizer;
the nutritional particles are prepared from the following components in parts by weight: 40-60 parts of nettle powder, 30-50 parts of natto powder, 1-5 parts of edible fungus polysaccharide, 8-15 parts of coarse grain powder, 1-5 parts of hesperidin, 3-7 parts of pectin and 0.05-0.2 part of composite fungus powder;
the compound bacteria powder is Lactobacillus acidophilus powder and Lactobacillus salivarius powderAny two or three of the powder and the lactobacillus plantarum powder; the number of viable bacteria in the composite bacterial powder is more than or equal to 106cfu/mL。
Further, the natto powder is prepared by the following steps: cleaning soybeans, adding water, soaking for 7-12 hours at room temperature, treating the soaked soybeans in steam at 105-120 ℃ for 1-2 hours, cooling to room temperature, uniformly spraying natto bacteria liquid, fermenting for 12-14 hours in an environment with the relative humidity of 50-90% at 35-45 ℃ to obtain fermented natto, precooling the fermented natto for 1-2 hours at 3-5 ℃, freeze-drying for 0.5-2 hours at-40-30 ℃, crushing, and sieving with a 60-80-mesh sieve to obtain the natto powder;
wherein the inoculation amount of the bacillus natto liquid is 4-6 mL/100g, and the viable count in the bacillus natto liquid is more than or equal to 3 multiplied by 1011cfu/g。
Further, the nettle powder is prepared by the following steps: cleaning and drying harvested tender fresh nettle seedlings until the water content is below 10%, then cutting the tender nettle seedlings into sections within 50mm, treating the tender nettle seedlings in water vapor at 105-120 ℃ for 4-10 minutes, and then refluxing the tender nettle seedlings for 0.5-3 hours at 60-80 ℃ by using 70-95% ethanol for degreasing; sequentially refluxing degreased nettle residues with 50% ethanol and water at 85-95 ℃ for 1-3 h, combining two extracting solutions, extracting with ethyl acetate, collecting an ethyl acetate phase, concentrating, freeze-drying, and mechanically grinding to below 60-100 meshes to obtain the nettle powder;
wherein the mass ratio of the 70-95% ethanol to the dried nettle is 8-10: 1;
the mass ratio of the 50% ethanol to the degreased nettle residue and the mass ratio of the water to the degreased nettle residue are 7-10: 1.
Further, the composite bacterial powder is prepared by mixing lactobacillus acidophilus powder, lactobacillus salivarius powder and lactobacillus plantarum powder according to the viable bacteria ratio of 1:1: 1-3.
Further, the composite bacterial powder is prepared by the following steps:
respectively subjecting slant surfaces of Lactobacillus acidophilus, Lactobacillus salivarius and Lactobacillus plantarum to cultureAfter activation, inoculating the strain in a fermentation medium for culture at 30-37 ℃ respectively to ensure that the concentration of each strain reaches 0.2-2 multiplied by 10 in logarithmic growth phase9cfu/mL; respectively centrifuging fermentation liquor of each strain, discarding supernatant, and collecting bacterial sludge of each strain; preparing a bacterial powder protective agent, uniformly mixing the bacterial powder protective agent with each bacterial mud, pre-cooling the bacterial powder for 1-2 hours at the temperature of 3-5 ℃, freeze-drying the bacterial powder for 0.5-2 hours at the temperature of-40-30 ℃, crushing the bacterial powder, and sieving the crushed bacterial powder by a sieve of 60-80 meshes to obtain the composite bacterial powder.
Further, the bacterial powder protective agent is prepared by the following steps: respectively weighing the following components in parts by weight: 8 parts of cane sugar, 25 parts of skim milk powder, 1 part of glycerol and 100 parts of water; and then uniformly dispersing the weighed sucrose, the skimmed milk powder and the glycerol in water, and sterilizing the mixture for 10-20 min at the temperature of 110-120 ℃ to obtain the bacterial powder protective agent.
Further, the edible fungus polysaccharide is one or more of lentinan, auricularia auricula-judae polysaccharide and grifola frondosa polysaccharide.
Further, the coarse grain powder is one or more of buckwheat flour, oat flour, corn flour and purple sweet potato flour.
Further, the plasticizer is inositol or sorbitol.
The second object of the present invention is a method for preparing a food nutrient, comprising the steps of:
preparing nutrient particles: adding 40-60 parts of nettle powder, 30-50 parts of natto powder, 1-5 parts of edible fungus polysaccharide, 8-15 parts of coarse food grain powder, 1-5 parts of hesperidin and 3-7 parts of pectin into 80-120 parts of water, stirring at 60-80 ℃ until a mixture is pasty, cooling to room temperature, adding 0.05-0.2 part of composite fungus powder, uniformly stirring, freeze-drying until the water content is below 8%, and carrying out superfine grinding, sterilization, subpackaging and granulation to obtain the nutritional particles;
preparing a gastric soluble layer: adding 10-20 parts of cellulose, 8-15 parts of beta-cyclodextrin and 5-15 parts of edible gelatin into 20-50 parts of water, stirring at 75-85 ℃ until the mixture is pasty, adding 0.1-1 part of plasticizer, uniformly stirring, carrying out tape casting on the mixture to form a film, drying and curing at 50 ℃ for 4 hours, and processing to obtain a gastric soluble layer;
preparing a protective layer solution: uniformly dispersing 20-30 parts of beeswax, 20-30 parts of short straight chain starch, 10-20 parts of edible gelatin and 0.1-1 part of tween 80 in 50-70 parts of ethanol to prepare a protective layer solution;
and taking the prepared gastric soluble layer, adding the prepared nutritional particles into the containing cavity of the gastric soluble layer, then sealing the gastric soluble layer to obtain a crude food nutrient, then soaking the crude food nutrient in a protective layer solution for 1-5 min, taking out, and curing at 30-50 ℃ for 2-3 h to obtain the food nutrient.
Compared with the prior art, the invention has the following beneficial effects:
the food nutrient is prepared into capsules, the capsule shell can protect nutrient substances in the capsule shell, is convenient to carry and can be eaten by people in time, the protective layer of the capsule shell can be gradually dissolved in the temperature of a human body and a respiratory tract after eating, a gastric soluble layer of the capsule shell is dissolved after entering the stomach, and then the nutrient substances in the capsule shell are accurately released to the stomach to condition the environment of the stomach.
The nutrient substance of the invention takes nettle and natto as main components, thus realizing the cleaning of gastrointestinal garbage of human body; the nettle contains nettle agglutinin (UDA) and has superantigen activity, and the natto is rich in various nutrients, can improve the immunity of a human body together, and can regulate the immune system of the human body to be balanced.
The natto contains bacillus natto and the composite bacteria, and can help digestion and absorption of intestines and stomach and reduce the burden of stomach; the natto also contains calcium ions which can be combined with pectin to form gel, so that all components can be bonded together, and nutrient particles can exist stably.
The nettle powder contains a large amount of protein, and the natto disclosed by the invention generates various physiological active substances after fermentation, so that the nettle powder has the health-care effects of dissolving in vivo fibrin and regulating physiological functions, and can help a human body to digest protein, and further reduce the burden of gastrointestinal digestion while supplying nutrient substances to the human body.
The mucin in the natto has the effect similar to that of dietary fiber, and the mucin and the dietary fiber in the coarse food grain have the synergistic effect, so that the long-term eating of the natto not only can accelerate the gastrointestinal peristalsis and effectively relieve constipation, but also has the effect of conditioning the intestines and stomach, and can reduce the absorption of fat by a human body; and the edible gelatin can prevent the protein in the nettle powder from coagulating due to the action of gastric acid, thereby being beneficial to food digestion and avoiding symptoms such as gastrectasia, stomachache and the like caused by dyspepsia.
The synergistic effect of the natto, the edible fungus polysaccharide and the hesperidin can enhance and reduce the viscosity of blood, increase the myocardial contractility, improve the heart rhythm, reduce the blood sugar, improve the lymphatic circulation and reduce edema; meanwhile, the edible fungus polysaccharide has the functions of resisting virus and tumors, regulating immunity and improving human immunity.
The nutritional granules have remarkable synergistic effect, promote the proliferation and digestion of intestinal probiotics, improve the functions of gastrointestinal tracts, reduce the viscosity and blood sugar of blood, improve lymphatic circulation, regulate the microbial flora of the intestinal tracts, comprehensively regulate the immune function and improve the immunity of human bodies.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below.
Example 1
The embodiment provides a food nutrient, which comprises a capsule shell and nutrient particles wrapped in the capsule shell.
The capsule shell of the embodiment comprises a protective layer and a gastric soluble layer which are arranged in sequence from outside to inside. The protective layer is prepared from the following components in parts by weight: 25 parts of beewax, 25 parts of short straight chain starch, 15 parts of edible gelatin and 0.5 part of tween 80. The gastric soluble layer is prepared from the following components in parts by weight: 15 parts of cellulose, 10 parts of beta-cyclodextrin, 10 parts of edible gelatin and 0.5 part of inositol.
The nutritional granules of the embodiment are prepared from the following components in parts by weight: 50 parts of nettle powder, 40 parts of natto powder, 3 parts of lentinan, 10 parts of buckwheat powder, 3 parts of hesperidin, 5 parts of pectin and 0.1 part of composite bacterium powder.
The composite bacterial powder in the embodiment is prepared by mixing lactobacillus acidophilus powder, lactobacillus salivarius powder and lactobacillus plantarum powder according to the viable bacteria ratio of 1:1:2, and the viable bacteria number of each bacterium is 2 multiplied by 108cfu/g、2×108cfu/g and 4X 108cfu/g。
The food nutrient of the embodiment is prepared by the following method:
preparing nutrient particles: adding 50 parts of nettle powder, 40 parts of natto powder, 3 parts of lentinan, 10 parts of buckwheat powder, 3 parts of hesperidin and 5 parts of pectin into 100 parts of water, stirring the mixture at 70 ℃ until the mixture is pasty, cooling the mixture to room temperature, adding 0.1 part of composite bacteria powder, uniformly stirring the mixture, then freeze-drying the mixture until the water content is 7%, and carrying out superfine grinding, sterilization, split charging and granulation to obtain the nutritional granules;
preparing a gastric soluble layer: adding 15 parts of cellulose, 10 parts of beta-cyclodextrin and 10 parts of edible gelatin into 30 parts of water, stirring at 80 ℃ until the mixture is pasty, adding 0.5 part of inositol, uniformly stirring, casting the mixture into a film, drying and curing at 50 ℃ for 4 hours, and processing to obtain a gastric soluble layer;
preparing a protective layer solution: uniformly dispersing 25 parts of beeswax, 25 parts of short straight-chain starch, 15 parts of edible gelatin and 0.5 part of tween 80 in 60 parts of ethanol to prepare a protective layer solution;
and taking the prepared gastric soluble layer, adding the prepared nutritional particles into a containing cavity of the gastric soluble layer, then sealing the gastric soluble layer to obtain a crude food nutrient, then soaking the crude food nutrient in a protective layer solution for 4min, taking out, and curing at 40 ℃ for 2-3 h to obtain the food nutrient.
Example 2
The embodiment provides a food nutrient, which comprises a capsule shell and nutrient particles wrapped in the capsule shell.
The capsule shell of the embodiment comprises a protective layer and a gastric soluble layer which are arranged in sequence from outside to inside. The protective layer is prepared from the following components in parts by weight: 20 parts of beewax, 20 parts of short straight chain starch, 10 parts of edible gelatin and 0.1 part of tween 80. The gastric soluble layer is prepared from the following components in parts by weight: 10 parts of cellulose, 8 parts of beta-cyclodextrin, 5 parts of edible gelatin and 0.1 part of sorbitol.
The nutritional granules of the embodiment are prepared from the following components in parts by weight: 40 parts of nettle powder, 30 parts of natto powder, 1 part of auricularia auricula polysaccharide, 8 parts of oat powder, 1 part of hesperidin, 3 parts of pectin and 0.05 part of composite bacteria powder; wherein the composite bacteria powder is prepared by mixing Lactobacillus acidophilus powder, Lactobacillus salivarius powder and Lactobacillus plantarum powder according to viable bacteria ratio of 1:1:1, and viable bacteria number of each bacteria is 2 × 109cfu/g、2×109cfu/g and 2X 109cfu/g。
The food nutrient of the embodiment is prepared by the following method:
preparing nutrient particles: adding 40 parts of nettle powder, 30 parts of natto powder, 1 part of lentinan, 8 parts of oat powder, 1 part of hesperidin and 3 parts of pectin into 80 parts of water, stirring the mixture at 60 ℃ until the mixture is pasty, cooling the mixture to room temperature, adding 0.05 part of composite bacteria powder, uniformly stirring the mixture, then freeze-drying the mixture until the water content is 7%, and carrying out superfine grinding, sterilization, subpackaging and granulation to obtain the nutritional granules;
preparing a gastric soluble layer: adding 10 parts of cellulose, 8 parts of beta-cyclodextrin and 5 parts of edible gelatin into 20 parts of water, stirring at 75 ℃ until the mixture is pasty, adding 0.1 part of sorbitol, uniformly stirring, casting the mixture into a film, drying and curing at 50 ℃ for 4 hours, and processing to obtain a gastric soluble layer;
preparing a protective layer solution: uniformly dispersing 20 parts of beeswax, 20 parts of short straight chain starch, 10 parts of edible gelatin and 0.1 part of tween 80 in 50 parts of ethanol to prepare a protective layer solution;
taking the prepared gastric soluble layer, adding the prepared nutritional particles into the containing cavity of the gastric soluble layer, sealing the gastric soluble layer to obtain crude food nutritional agent, soaking in protective layer solution for 1min, taking out, and curing at 30 deg.C for 2h to obtain food nutritional agent.
Example 3
The embodiment provides a food nutrient, which comprises a capsule shell and nutrient particles wrapped in the capsule shell.
The capsule shell of the embodiment comprises a protective layer and a gastric soluble layer which are arranged in sequence from outside to inside. The protective layer is prepared from the following components in parts by weight: 30 parts of beeswax, 30 parts of short straight chain starch, 20 parts of edible gelatin and 1 part of tween 80. The gastric soluble layer is prepared from the following components in parts by weight: 30 parts of cellulose, 15 parts of beta-cyclodextrin, 15 parts of edible gelatin and 1 part of sorbitol.
The nutritional granules of the embodiment are prepared from the following components in parts by weight: 60 parts of nettle powder, 50 parts of natto powder, 5 parts of grifola frondosa polysaccharide, 15 parts of corn powder, 5 parts of hesperidin, 7 parts of pectin and 0.2 part of composite bacterium powder; wherein the composite bacteria powder is prepared by mixing Lactobacillus acidophilus powder, Lactobacillus salivarius powder and Lactobacillus plantarum powder according to viable bacteria ratio of 1:1:3, and viable bacteria number of each bacteria is 1 × 109cfu/g、1×109cfu/g and 3X 109cfu/g。
The food nutrient of the embodiment is prepared by the following method:
preparing nutrient particles: adding 60 parts of nettle powder, 50 parts of natto powder, 5 parts of grifola frondosa polysaccharide, 15 parts of corn flour, 5 parts of hesperidin and 7 parts of pectin into 120 parts of water, stirring the mixture at 80 ℃ until the mixture is pasty, cooling the mixture to room temperature, adding 0.2 part of composite bacteria powder, uniformly stirring the mixture, then freeze-drying the mixture until the water content is 8%, and carrying out superfine grinding, sterilization, subpackaging and granulation to obtain the nutritional granules;
preparing a gastric soluble layer: adding 20 parts of cellulose, 15 parts of beta-cyclodextrin and 15 parts of edible gelatin into 50 parts of water, stirring at 85 ℃ until the mixture is pasty, adding 1 part of sorbitol, uniformly stirring, casting the mixture into a film, drying and curing at 50 ℃ for 4 hours, and processing to obtain a gastric soluble layer;
preparing a protective layer solution: uniformly dispersing 30 parts of beeswax, 30 parts of short straight-chain starch, 20 parts of edible gelatin and 1 part of tween 80 in 70 parts of ethanol to prepare a protective layer solution;
taking the prepared gastric soluble layer, adding the prepared nutritional particles into the containing cavity of the gastric soluble layer, sealing the gastric soluble layer to obtain crude food nutritional agent, soaking in protective layer solution for 5min, taking out, and curing at 50 deg.C for 3h to obtain food nutritional agent.
It should be noted that the invention is applicable to all kinds of medical instrumentsThe natto powder in the above embodiment is prepared by the following steps: cleaning soybeans, adding water, soaking for 7-12 hours at room temperature, treating the soaked soybeans in steam at 105-120 ℃ for 1-2 hours, cooling to room temperature, uniformly spraying natto bacteria liquid, fermenting for 12-14 hours in an environment with the relative humidity of 50-90% at 35-45 ℃ to obtain fermented natto, precooling the fermented natto for 1-2 hours at 3-5 ℃, freeze-drying for 0.5-2 hours at-40-30 ℃, crushing, and sieving with a sieve of 60-80 meshes to obtain natto powder; wherein the inoculation amount of the bacillus natto liquid is 4-6 mL/100g, and the viable count in the bacillus natto liquid is more than or equal to 3 multiplied by 1011cfu/g。
The nettle powder in the embodiment of the invention is prepared by the following steps: cleaning and drying harvested tender fresh nettle seedlings until the water content is below 10%, then cutting the tender nettle seedlings into sections within 50mm, treating the tender nettle seedlings in steam at 105-120 ℃ for 4-10 minutes, and then refluxing the tender nettle seedlings for 0.5-3 hours at 60-80 ℃ by using 70-95% ethanol for degreasing; sequentially refluxing degreased nettle residues with 50% ethanol and water at 85-95 ℃ for 1-3 h, combining two extracting solutions, extracting with ethyl acetate, collecting an ethyl acetate phase, concentrating, freeze-drying, and mechanically grinding to below 60-100 meshes to obtain the nettle powder; wherein the mass ratio of the 70-95% ethanol to the dried nettle is 8-10: 1; the mass ratio of the 50% ethanol to the degreased nettle residue and the mass ratio of the water to the degreased nettle residue are 7-10: 1.
The composite bacterial powder in the above embodiment is prepared by the following steps:
selecting lactobacillus acidophilus, lactobacillus salivarius and lactobacillus plantarum, respectively inoculating freeze-dried powder strains of the lactobacillus acidophilus, the lactobacillus salivarius and the lactobacillus plantarum on a slant culture medium, and culturing at 37 ℃ for 24-48 h for activation;
respectively connecting two rings of the cultured inclined planes by using an inoculating ring in a 100mL seed liquid culture medium under the aseptic condition, and performing static culture for 16-48 h at 37 ℃; inoculating the strain with an inoculum size of 5% into a large triangular flask of 3L (the liquid loading is 2.5L), culturing at 37 ℃ for 24-48 hours, detecting the concentration of each bacterium liquid, and when the content of each bacterium exceeds 109Per mL, the fermentation can be stopped as lactobacillus liquid;centrifuging the fermentation liquor of each strain respectively, discarding the supernatant, and collecting bacterial sludge;
respectively weighing the following components in parts by weight: 8 parts of cane sugar, 25 parts of skim milk powder, 1 part of glycerol and 100 parts of water; and then uniformly dispersing the weighed sucrose, the skimmed milk powder and the glycerol in water, sterilizing the mixture at the temperature of 110-120 ℃ for 10-20 min to prepare a bacterial powder protective agent, uniformly mixing the bacterial powder protective agent with bacterial mud, precooling the mixture for 1-2 h at the temperature of 3-5 ℃, freeze-drying the mixture for 0.5-2 h at the temperature of-40-30 ℃, crushing the dried mixture, and sieving the crushed mixture by a sieve of 60-80 meshes to obtain the composite bacterial powder.
Wherein, the solid slant culture medium used: 1.5% of agar powder, 2.0% of glucose, 0.2% of ammonium citrate, 0.5% of sodium acetate, 0.5% of dipotassium phosphate, 0.02% of manganese sulfate, 0.05% of magnesium sulfate, 1.0% of peptone, 1.0% of beef extract, 0.5% of yeast extract, 800.1% of tween-1, 6.0% of PH, and 0.1MPa for sterilization for 15 min.
Comparative example 1
Compared with example 1, the nettle powder is omitted from the nutritional granules, and the rest is the same as example 1.
Comparative example 2
The same procedure as in example 1 was repeated except that natto powder was omitted from the nutritional granules as compared to example 1.
Comparative example 3
Compared with the example 1, the composite bacterial powder is omitted from the nutrient granules, and the rest is the same as the example 1.
The results of the performance tests performed on the inventive examples 1 to 3 and the comparative examples 1 to 3 are shown below.
1. Test for simulating tolerance of gastric juice and intestinal juice
Preparation of simulated gastric fluid: diluting 100g/L hydrochloric acid 16.4mL with distilled water to pH 1.5, 2.5 and 3.5 respectively, dissolving 100mL diluted hydrochloric acid solution with pepsin 1g respectively to obtain simulated gastric juice, and sterilizing with microporous membrane (0.22 μm).
Preparation of simulated intestinal fluid: taking 6.8g of monopotassium phosphate, adding 500mL of water for dissolving, and adjusting the pH value to 6.8 by using 0.1moL/L of sodium hydroxide solution; dissolving 10g of trypsin in 100mL of water, mixing the two solutions, diluting to 1000mL of water to obtain simulated intestinal juice, and sterilizing with microporous membrane (0.22 μm).
The capsules of examples 1 to 3 and comparative examples 1 to 3 were respectively soaked in the simulated gastric fluid, and after soaking for 30min, the capsule shell began to dissolve, and the release of the nutritional granules was completed.
And then respectively putting the nutrient particles (not containing capsule shells) prepared by the methods in the embodiments 1-3 into the simulated gastric juice, rapidly and fully mixing the nutrient particles on an oscillator, and then standing and culturing for 2-4 hours at the temperature of 30-45 ℃. The culture medium was taken out at 1h, 2h and 3h, and the number of the remaining viable bacteria was immediately counted, compared with the original number of viable bacteria, and the number of the viable bacteria was logarithmized, and the results are shown in Table 1.
TABLE 1 residual viable cell ratio of nutritional granules after treatment in simulated gastric fluid
Time of treatment Example 1 (%) Example 2 (%) Example 3 (%)
1h 26.8502 22.3504 24.6201
2h 0.2409 0.1310 0.1805
3h 0.0110 0.0023 0.0067
As seen from the results in table 1: the survival rates of example 1 were higher than those of examples 2 and 3 in 1h, 2h and 3 h.
Then, 1mL of each culture solution digested in simulated gastric juice for different time was inoculated into 9mL of simulated intestinal juice with pH of 6.8, and the mixture was incubated at 30-45 ℃ for 2-8h, and samples were taken at 0h, 2h, 4h, and 6h, respectively, and the number of viable bacteria was measured and compared with the original number of viable bacteria, and the results are shown in Table 2.
TABLE 2 residual viable cell rate of nutritional granules after treatment in simulated intestinal fluid
Example 1 (%) Example 2 (%) Example 3 (%)
0h 98.2 88.4 92.6
2h 93.8 90.1 91.2
4h 97.9 93.6 92.3
6h 104.5 99.8 96.6
As can be seen from table 2, the complex bacteria in examples 1, 2 and 3 of the present invention all have a tendency to increase in the artificial intestinal fluid with time, but the probiotic bag in example 1 increases most and most rapidly and can grow in the intestinal fluid, that is, the complex bacteria of the present invention can condition the gastrointestinal flora environment, so that the gastrointestinal flora of the human body is in a normal state.
2. Detection of efficacy in regulating intestines and stomach
The capsule type food nutrient of the embodiment 1 and the comparison examples 1-3 is selected to test the effect of regulating intestines and stomach. The invention randomly selects 100 volunteers with clinical symptoms related to dyspepsia, constipation and lassitude and weakness, and the volunteers are half of men and women and are 35 +/-5 years old. The capsules of example 1 and comparative examples 1 to 3 were orally administered at 1 to 1.5 g/day for two weeks, respectively, at random into 4 groups of 25 persons each. The test results are shown in table 3, with normal diet during oral administration and no other lactic acid bacteria beverage.
TABLE 3 results of clinical trials for regulating the gastrointestinal tract
Effective (example) Invalid (example) Total effective rate (%)
Example 1 21 4 84
Comparative example 1 17 8 68
Comparative example 2 16 9 64
Comparative example 3 18 7 72
As can be seen from Table 3, the effective number of the effective cases in example 1 reaches 21, the total effective rate is 84%, and the total effective rate of the effective cases in comparative examples 1-3 is less than or equal to 68%, which indicates that the change of the relative contents of the natto powder, the nettle powder and the composite bacteria powder directly affects the gastrointestinal conditioning effect of the invention, and the components of the food nutrient defined by the invention have good gastrointestinal conditioning effect.
It should be noted that, during efficacy testing, after taking the food nutrient of the present invention, the frequency of stool increases to more than 2 times before taking every week (for example, once stool for four days before taking and once stool for two days after taking) and people with lassitude and hypodynamia are considered to be effective, otherwise, the people are considered to be ineffective.
It is to be understood that the above-described embodiments are only a few embodiments of the present invention, and not all embodiments. 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 food nutrient is characterized by comprising a capsule shell and nutrient particles wrapped by the capsule shell;
the capsule shell comprises a protective layer and a gastric soluble layer which are arranged in sequence from outside to inside;
the protective layer is prepared from the following components in parts by weight: 20-30 parts of beewax, 20-30 parts of short straight chain starch, 10-20 parts of edible gelatin and 0.1-1 part of tween 80;
the gastric soluble layer is prepared from the following components in parts by weight: 10-20 parts of cellulose, 8-15 parts of beta-cyclodextrin, 5-15 parts of edible gelatin and 0.1-1 part of plasticizer;
the nutritional particles are prepared from the following components in parts by weight: 40-60 parts of nettle powder, 30-50 parts of natto powder, 1-5 parts of edible fungus polysaccharide, 8-15 parts of coarse grain powder, 1-5 parts of hesperidin, 3-7 parts of pectin and 0.05-0.2 part of composite fungus powder;
the compound bacteria powder is any two or three of lactobacillus acidophilus powder, lactobacillus salivarius powder and lactobacillus plantarum powder; and the number of the live bacteria in the composite bacterial powder is more than or equal to 2 hundred million cfu/g.
2. The food nutrient of claim 1, wherein the natto powder is prepared by the steps of:
cleaning soybeans, adding water, soaking for 7-12 hours at room temperature, treating the soaked soybeans in steam at 105-120 ℃ for 1-2 hours, cooling to room temperature, uniformly spraying natto bacteria liquid, fermenting for 12-14 hours in an environment with the relative humidity of 50-90% at 35-45 ℃ to obtain fermented natto, precooling the fermented natto for 1-2 hours at 3-5 ℃, freeze-drying for 0.5-2 hours at-40-30 ℃, crushing, and sieving with a 60-80-mesh sieve to obtain the natto powder;
wherein the inoculation amount of the bacillus natto liquid is 4-6 mL/100g, and the viable count of the bacillus natto liquid is more than or equal to 3 multiplied by 1011cfu/g。
3. The food nutrient of claim 1, wherein the nettle powder is prepared by the steps of:
cleaning and drying harvested tender fresh nettle seedlings until the water content is below 10%, then cutting the tender nettle seedlings into sections within 50mm, treating the tender nettle seedlings in water vapor at 105-120 ℃ for 4-10 minutes, and then refluxing the tender nettle seedlings for 0.5-3 hours at 60-80 ℃ by using 70-95% ethanol for degreasing; sequentially refluxing degreased nettle residues with 50% ethanol and water at 85-95 ℃ for 1-3 h, combining two extracting solutions, extracting with ethyl acetate, collecting an ethyl acetate phase, concentrating, freeze-drying, and mechanically grinding to below 60-100 meshes to obtain the nettle powder;
wherein the mass ratio of the 70-95% ethanol to the dried nettle is 8-10: 1;
the mass ratio of the 50% ethanol to the degreased nettle residue and the mass ratio of the water to the degreased nettle residue are 7-10: 1.
4. The food nutrient according to claim 1, wherein the composite bacteria powder is prepared by mixing lactobacillus acidophilus powder, lactobacillus salivarius powder and lactobacillus plantarum powder according to a viable bacteria ratio of 1:1: 1-3.
5. The food nutrient according to claim 4, wherein the composite bacterial powder is prepared by the following steps:
respectively activating slant surfaces of lactobacillus acidophilus, lactobacillus salivarius and lactobacillus plantarum by using a culture medium, and respectively inoculating the slant surfaces of the lactobacillus acidophilus, the lactobacillus salivarius and the lactobacillus plantarum into a fermentation culture medium for culture at the temperature of 30-37 ℃ to ensure that the concentration of each bacterium reaches 0.2-2 multiplied by 10 in logarithmic phase9cfu/mL; respectively centrifuging fermentation liquor of each strain, discarding supernatant, and collecting bacterial sludge of each strain; preparing bacterial powder protective agent, mixing it with bacterial mud uniformly, then adding it into the mixturePrecooling for 1-2 h at 3-5 ℃, freeze-drying for 0.5-2 h at-40 to-30 ℃, crushing, and sieving with a 60-80 mesh sieve to obtain the composite bacterial powder.
6. The food nutrient according to claim 5, wherein the bacterial powder protective agent is prepared by the following steps:
respectively weighing the following components in parts by weight: 8 parts of cane sugar, 25 parts of skim milk powder, 1 part of glycerol and 100 parts of water; and then uniformly dispersing the weighed sucrose, the skimmed milk powder and the glycerol in water, and sterilizing the mixture for 10-20 min at the temperature of 110-120 ℃ to obtain the bacterial powder protective agent.
7. The food nutrient according to claim 1, wherein the edible fungus polysaccharide is one or more of lentinan, auricularia auricula-judae polysaccharide and grifola frondosa polysaccharide.
8. The food nutrient of claim 1, wherein the coarse grain flour is one or more of buckwheat flour, oat flour, corn flour, and sweet potato flour.
9. The dietary supplement of claim 1, wherein said plasticizer is inositol or sorbitol.
10. A method for preparing the food nutrient according to any one of claims 1 to 9, comprising the steps of:
preparing nutrient particles: adding 40-60 parts of nettle powder, 30-50 parts of natto powder, 1-5 parts of edible fungus polysaccharide, 8-15 parts of coarse food grain powder, 1-5 parts of hesperidin and 3-7 parts of pectin into 80-120 parts of water, stirring at 60-80 ℃ until a mixture is pasty, cooling to room temperature, adding 0.05-0.2 part of composite fungus powder, uniformly stirring, freeze-drying until the water content is below 8%, and carrying out superfine grinding, sterilization, subpackaging and granulation to obtain the nutritional particles;
preparing a gastric soluble layer: adding 10-20 parts of cellulose, 8-15 parts of beta-cyclodextrin and 5-15 parts of edible gelatin into 20-50 parts of water, stirring at 75-85 ℃ until the mixture is pasty, adding 0.1-1 part of plasticizer, uniformly stirring, carrying out tape casting on the mixture to form a film, drying and curing at 50 ℃ for 4 hours, and processing to obtain a gastric soluble layer;
preparing a protective layer solution: uniformly dispersing 20-30 parts of beeswax, 20-30 parts of short straight chain starch, 10-20 parts of edible gelatin and 0.1-1 part of tween 80 in 50-70 parts of ethanol to prepare a protective layer solution;
and taking the prepared gastric soluble layer, adding the prepared nutritional particles into the containing cavity of the gastric soluble layer, then sealing the gastric soluble layer to obtain a crude food nutrient, then soaking the crude food nutrient in a protective layer solution for 1-5 min, taking out, and curing at 30-50 ℃ for 2-3 h to obtain the food nutrient.
CN202111093144.2A 2021-09-17 2021-09-17 Food nutrient and preparation method thereof Pending CN113841891A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202111093144.2A CN113841891A (en) 2021-09-17 2021-09-17 Food nutrient and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202111093144.2A CN113841891A (en) 2021-09-17 2021-09-17 Food nutrient and preparation method thereof

Publications (1)

Publication Number Publication Date
CN113841891A true CN113841891A (en) 2021-12-28

Family

ID=78974559

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202111093144.2A Pending CN113841891A (en) 2021-09-17 2021-09-17 Food nutrient and preparation method thereof

Country Status (1)

Country Link
CN (1) CN113841891A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB841710A (en) * 1957-08-12 1960-07-20 Ici Ltd Pharmaceutical compositions comprising ferrocene derivatives
CN102391096A (en) * 2011-10-10 2012-03-28 南京泽朗医药科技有限公司 Method for extracting favelanone
CN104560790A (en) * 2014-12-15 2015-04-29 北京农学院 Functional lactobacillus plantarum and preparation method of compound bacterial powder of functional lactobacillus plantarum
CN107372951A (en) * 2017-07-18 2017-11-24 刘元友 A kind of matcha powder containing nettle and preparation method thereof
CN109125285A (en) * 2018-10-23 2019-01-04 青岛聚大洋藻业集团有限公司 A kind of algal polysaccharides Capsules soluble in the stomach and preparation method thereof
CN112679624A (en) * 2021-03-18 2021-04-20 华南理工大学 Polysaccharide derivative and life nutrition capsule using same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB841710A (en) * 1957-08-12 1960-07-20 Ici Ltd Pharmaceutical compositions comprising ferrocene derivatives
CN102391096A (en) * 2011-10-10 2012-03-28 南京泽朗医药科技有限公司 Method for extracting favelanone
CN104560790A (en) * 2014-12-15 2015-04-29 北京农学院 Functional lactobacillus plantarum and preparation method of compound bacterial powder of functional lactobacillus plantarum
CN107372951A (en) * 2017-07-18 2017-11-24 刘元友 A kind of matcha powder containing nettle and preparation method thereof
CN109125285A (en) * 2018-10-23 2019-01-04 青岛聚大洋藻业集团有限公司 A kind of algal polysaccharides Capsules soluble in the stomach and preparation method thereof
CN112679624A (en) * 2021-03-18 2021-04-20 华南理工大学 Polysaccharide derivative and life nutrition capsule using same

Similar Documents

Publication Publication Date Title
CN105995976A (en) Integrated enzyme powder having effects of reducing fat and losing weight and application thereof
CN106420847B (en) Composition for assisting in protecting gastric mucosa and/or relieving gastrectasia and microecological preparation thereof
CN108208853A (en) A kind of relieving alcoholism and protecting liver probiotics oligopeptide compound formulation and preparation method
CN109123295A (en) A kind of probiotics solid beverage and preparation method thereof
CN107080258A (en) Prepare the fermentation composition and preparation method of the plant enzyme with conditioning collaterals of human rich in nutrition function
CN102174450B (en) Lactobacillus plantarum for resisting helicobacter pylori infection and application thereof
CN1911118B (en) Kefir mushroom freeze-dried powder, production method and use thereof
CN101785516B (en) Lactic acid bacterium fermentation fruit tea and preparation method thereof
CN103271274B (en) Nutrient health-care porridge
CN117487683A (en) Probiotic composition with effects of resisting claustration, protecting stomach, promoting digestion and removing food retention and application thereof
CN106072267A (en) A kind of highly dissoluble probiotics fermention pollen and preparation and application thereof
CN106858579A (en) Prepare the fermentation composition and preparation method of the plant enzyme for being applied to diabetes conditioning and routine servicing
CN103766904A (en) Preparation of capsule with function of lowering lipid and facilitating feces excretion and application of capsule
CN110584118A (en) Preparation method of probiotic powder for infants
CN113974043A (en) Prebiotics solid beverage and preparation method thereof
CN107319566A (en) A kind of sorosis litchi powder rich in probiotics and preparation method thereof
CN105852062A (en) Fungus, polysaccharide and probiotic compounding functional food
CN108795823A (en) It is a kind of improve women pregnant and lying-in women's intestinal flora probiotics cultural method and application
CN107881133A (en) A kind of high-activity bifidobacterium powder vacuum drying production technology and application
CN108030097A (en) A kind of Freeze-dry Powder of Probioctics for promoting children's appetite
CN111248384A (en) Composite probiotic enzyme beverage and preparation method thereof
CN106119065A (en) A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. jujube vinegar and preparation method and application
CN107536061B (en) Composite probiotic dietary fiber and preparation method thereof
KR20040037011A (en) Food Composition Containing a Lactic Acid Bacteria
CN105901678A (en) Agaric probiotic functional food

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination