CN113854556A - Functional food and preparation method and application thereof - Google Patents

Functional food and preparation method and application thereof Download PDF

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Publication number
CN113854556A
CN113854556A CN202111236933.7A CN202111236933A CN113854556A CN 113854556 A CN113854556 A CN 113854556A CN 202111236933 A CN202111236933 A CN 202111236933A CN 113854556 A CN113854556 A CN 113854556A
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powder
parts
functional food
enzymolysis
mixing
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钟辉
王永兵
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Zhongke Xiangrui Health Technology Co ltd
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Zhongke Xiangrui Health Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L33/105—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
    • 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
    • A23L33/18—Peptides; Protein 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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

Abstract

The invention relates to the field of health-care food, in particular to functional food and a preparation method thereof. The functional food comprises the following components in parts by weight: 20-35 parts of konjak powder; 15-25 parts of sweet orange fruit powder; 20-30 parts of dolomite bean powder; 10-12 parts of needle mushroom powder; 12-15 parts of roxburgh rose powder; 5-7 parts of fruit and vegetable fermentation powder; 3-6 parts of inulin; 6-9 parts of oat glucan; 9-13 parts of corn oligopeptide powder; 4-6 parts of trehalose; 1-5 parts of collagen tripeptide; 2-5 parts of hawthorn powder. The preparation method of the functional food comprises the following steps: preparing raw materials in parts by weight; uniformly mixing konjac powder and sweet orange fruit powder in proportion to obtain a first mixture; adding the dolomite bean powder, the needle mushroom powder and the roxburgh rose powder into the first mixture according to the proportion, and uniformly mixing to form a second mixture; adding the fruit and vegetable fermentation powder, the inulin, the oat glucan, the corn oligopeptide powder and the trehalose into the second mixture according to the proportion, and uniformly mixing to form a third mixture; and adding the collagen tripeptide and the hawthorn powder into the third mixture according to the proportion, and uniformly mixing to obtain the composition. The functional food composition has the effects of refreshing, no greasiness, low calorie and intestinal microecology regulation.

Description

Functional food and preparation method and application thereof
Technical Field
The invention relates to the field of health-care food, in particular to functional food and a preparation method thereof.
Background
The functional food is defined as health food, which is claimed to have specific health function or aim at supplementing vitamins and minerals; the food is suitable for specific people and has the function of regulating the organism. However, functional foods on the market have certain side effects on human bodies and are not suitable for daily eating or drinking as health-care foods.
Disclosure of Invention
The first technical purpose of the present invention is to solve the problems in the background art and provide a functional food which can be eaten for daily health care.
The second technical purpose of the present invention is to provide a method for preparing a functional food for daily health care and eating, in order to solve the problems in the background art.
The third technical purpose of the present invention is to solve the problems in the background art and provide an application of a functional food which can be eaten for daily health care.
The first technical purpose of the invention is realized by the following technical scheme:
a functional food comprises the following components in parts by weight:
20-35 parts of konjak powder; 15-25 parts of sweet orange fruit powder; 20-30 parts of dolomite bean powder; 10-12 parts of needle mushroom powder; 12-15 parts of roxburgh rose powder; 5-7 parts of fruit and vegetable fermentation powder; 3-6 parts of inulin; 6-9 parts of oat glucan; 9-13 parts of corn oligopeptide powder; 4-6 parts of trehalose; 1-5 parts of collagen tripeptide; 2-5 parts of hawthorn powder.
The functional food composition has the effects of refreshing, no greasiness, low calorie and intestinal microecology regulation, can reduce weight and discharge oil, and is particularly suitable for weight-reducing crowds, hyperglycemia patients and crowds easily suffering from intestinal diseases.
Konjak, a perennial rhizome plant of herbaceous plants of the family arisaematis. Konjak is a family of people, has about hundreds of species all over the world, has more than 30 species in China, and has a wide planting area in China. There are hundreds of food products made from konjak. The research proves that it has several functions of reducing blood fat, reducing blood sugar, preventing cancer and relaxing the bowels. Konjak contains glucan, is a high molecular compound, has strong water absorption, can expand 80-100 times in volume after absorbing water, and is easy to digest and absorb after eating. And can adsorb cholesterol and bile acid, and has certain effects in lowering blood pressure and reducing cardiovascular diseases. The konjak also contains soluble dietary fiber which is effective for inhibiting the rise of blood sugar after meal, so the konjak fine powder and the product thereof are ideal blood sugar reducing food for diabetics. After application, the burden of pancreatic islet can be reduced. The konjak flour has various disease prevention and health care functions, and the konjak flour is beneficial to human bodies after being eaten frequently. Because the bonding mode of konjac glucomannan monosaccharide is similar to that of cellulose, the konjac glucomannan monosaccharide cannot be degraded into monosaccharide to be absorbed in small intestine, so that the konjac glucomannan monosaccharide is suitable for the condition that diabetes patients and the like cannot take too much saccharide. As such, konjaku flour can be used as a raw material for a diet food.
The sweet orange contains abundant vitamin C, P, and has effects of increasing body resistance, increasing capillary elasticity, and reducing blood cholesterol. Orange is beneficial for patients with hyperlipidemia, hypertension and arteriosclerosis. The orange contains cellulose and pectin substances, and has effects of promoting intestinal tract movement, clearing intestine, relaxing bowels, and removing harmful substances in vivo. Sweet orange also contains abundant hesperidin, narirutin, naringin, limonin, citric acid, and malic acid. The pericarp contains volatile oil, and more than 70 kinds of substances, mainly n-decanal, citral, limonene and octanol. The sweet orange contains abundant vitamin C and carotene, and has effects of inhibiting carcinogen formation, softening and protecting blood vessel, promoting blood circulation, and reducing cholesterol and blood lipid.
The white kidney bean is nutritious. Each hundred grams of kidney bean is measured to contain 23.1 grams of protein, 1.3 grams of fat, 56.9 grams of carbohydrate, 0.24 mg of carotene, 160 mg of calcium, 410 mg of phosphorus, 7.3 mg of iron and rich B vitamins. White kidney beans (white kidney beans) are common edible beans in all countries of the world, and are planted in all provinces and regions of China. The white kidney bean not only has rich nutritive value, but also has high medicinal and health-care values, and is a traditional medicinal and edible food in China. Modern scientific research shows that white kidney bean Extract (white kidney bean Extract) contains high-activity alpha-amylase inhibitor, and the chemical component of the white kidney bean Extract is a composite glycoprotein, which is called as 'starch block' in foreign countries and means 'starch absorption blocker'. At present, a white kidney bean essence product is developed in China, can inhibit the action of alpha-amylase, block starch decomposition and reduce glucose absorption, thereby having the effects of reducing postprandial blood sugar rise, reducing insulin secretion, reducing fat synthesis and the like, and can be effectively matched with diet therapy of diabetics and fat-reducing people to eliminate hunger sensation, but the postprandial blood sugar is not high and the weight is not increased. The kidney bean has high medicinal value. The Chinese ancient medical books record that the taste is sweet and mild, has the functions of warming the middle-jiao and keeping the adverse qi downward, benefiting intestines and stomach, stopping hiccup, tonifying kidney and replenishing vital essence and the like, and is a good nourishing food therapy product. Kidney bean has tranquilizing effect, and can be used for treating singultus due to deficiency cold, emesis due to stomach cold, traumatic injury, asthma, cough, lumbago, and neuralgia. The kidney bean is also a high-potassium low-sodium food, and is very suitable for patients with heart disease, arteriosclerosis, hyperlipidemia and salt-contraindication. According to modern medical analysis, kidney bean grains contain various globulins such as hemagglutinin and the like.
The needle mushroom is rich in protein, also contains various vitamins such as VB1, VB2, VC and the like, is rich in various mineral substances such as calcium, phosphorus, iron and the like, and is very rich in nutrition. The needle mushroom also contains 18 amino acids, each 100g of fresh mushroom contains 8 amino acids which are necessary for human bodies and account for 42.29-51.17 percent of the total amino acids, and the content of arginine and lysine in the necessary amino acids is higher than that of common mushrooms. The product is rich in arginine, lysine, various minerals and vitamins, and has important effect in improving intelligence of children.
The roxburgh rose is a wild fruit with full skin and meat thorn, and is rich in vitamin C in vivo, which is called as the king of vitamin C.
Inulin is a reserve polysaccharide in plants, mainly comes from plants, and has been found in 36000 kinds, including 11 families of dicotyledonous plants such as Compositae, Campanulaceae and Gentianaceae, and 11 families of monocotyledonous plants such as Liliaceae and gramineae. For example, inulin is abundant in Jerusalem artichoke, tubers of chicory, root tuber of Paeonia suffruticosa (Dali chrysanthemum), and roots of Cirsium japonicum, wherein inulin content of Jerusalem artichoke is the highest. Inulin molecules are polymerized from about 31 beta-D-fructofuranoses and 1-2 pyranoinulin residues, which can be linked by beta-2, 1-linkages.
The oat food has the functions of reducing blood fat and serum cholesterol, and has important effects of preventing and treating cardiovascular and cerebrovascular diseases and diabetes. Wherein the effective component with health promotion effect is oat glucan. Oat glucan can reduce the absorption rate of fat and cholesterol in the small intestine, thereby reducing serum cholesterol. The oat glucan has a certain regulation effect on the glucose level in blood, hormone response, biological effects of vitamins and minerals, and has a positive effect on preventing colon cancer. Oat glucan is a low-calorie food, is not easy to be digested and absorbed by human bodies after being eaten, can slow down the increase of the glucose content in blood, and can prevent and control obesity, diabetes and cardiovascular diseases. And because the glucan has the property of water swelling, people can absorb water swelling in the stomach after eating the glucan, so that satiety is generated, and excessive eating is prevented. In addition, the composition can promote intestinal peristalsis in the intestine, has an osmosis effect in the colon, prevents constipation, shortens the time of waste passing through the intestine, reduces the pollution of carcinogens in the intestine to the intestinal canal, and achieves the effect of cancer prevention. In oral cavity, oat glucan can not be decomposed by bacteria for generating dental caries to generate acid to corrode enamel, and has the effect of preventing dental caries.
Corn oligopeptide powder-Latin, named as Corn oligopeptides powder, is produced by using Corn protein powder as a raw material and through processes of size mixing, protease enzymolysis, separation, filtration, spray drying and the like. Is a new resource product, and can be used for lowering blood pressure, relieving hangover, protecting liver, and enhancing immunity. The corn oligopeptide powder is used as a mixture of various small peptides obtained by degrading corn protein through enzyme, and has the excellent characteristics of peptide substances, namely the mixture is superior to the characteristics of direct absorption of amino acid or protein, strong solubility (the corn oligopeptide powder can be completely dissolved in water under a large pH value range, and no turbidity or precipitate is generated), strong stability (stable to heat, unchanged components, no loss of function), high safety (natural food protein, safety and reliability, no toxic or side effect) and the like.
Trehalose is also called rhaponticum and mycose, and is a non-reducing disaccharide composed of two glucose molecules. The structural formula is alpha-D-glucopyranosyl-alpha-D-glucopyranoside, often in the form of dihydrate, with the molecular formula C12H22O 11.2H 2O. Trehalose is a typical stress metabolite, can form a unique protective film on the surface of cells under severe environmental conditions such as high temperature, high cold, high osmotic pressure, dry dehydration and the like, and effectively protects a biological molecular structure from being damaged, so that the life process and biological characteristics of a living body are maintained. Trehalose is a proliferation factor beneficial to intestinal bacteria, namely bifidobacterium, in vivo, can improve the intestinal micro-ecological environment, strengthen the digestive absorption function of the gastrointestinal tract, effectively eliminate vivotoxin and enhance the immunity and disease resistance of organisms, and researches prove that trehalose has stronger radiation resistance.
Collagen Tripeptide (CTP) is the smallest structural unit of collagen prepared from pigskin and pigskin by advanced bioengineering technology, and is a tripeptide containing glycine, proline (or hydroxyproline) and one other amino acid. CTP can be applied to oral beauty functional food, anti-aging functional food, calcium supplement functional food, body shaping functional food and special crowd food (such as female endocrine dyscrasia regulation, gastric ulcer healing promotion and the like).
The fructus crataegi contains vitamins, tartaric acid, citric acid, crataegolic acid, malic acid, etc., and also contains minerals such as flavone, lactone, saccharide, protein, fat, calcium, phosphorus, iron, etc., and the lipolytic enzyme can promote digestion of fat food. Can be used for treating dyspepsia and coronary heart disease, and has effects of dilating coronary artery, increasing blood flow of coronary artery, promoting gastric secretion and increasing enzyme in stomach.
Preferably, the functional food also contains 4-6 parts by weight of weight-losing probiotic powder; 1-5 parts of semen cassiae powder; 5-8 parts of fructus cannabis extract.
The weight-reducing probiotic is a new separated Lactobacillus johnsonii PM308 composition of a lactobacillus strain related to obesity, and has the effects of treating obesity, improving the body constitution of the obesity, reducing the body fat rate and reducing cholesterol. The main component of the weight-reducing probiotics is lactobacillus johnsonii strain probiotics, the intestinal survival rate of the probiotics is high, intestinal metabolism is promoted, the defecation quantity (soft feces) is increased, the intestinal renewal of a human body every 14 days can accelerate the waist circumference and the abdomen circumference to be reduced, and the weight-reducing probiotics participate in the digestive metabolism of the human body.
The semen Cassiae powder is powder prepared by grinding dried mature seeds of Cassia obtusifolia L. or Cassia tora L. of Leguminosae, and has bitter taste and therapeutic and health promoting effects; has effects in tightening skin, reducing weight, removing toxic substances, lowering fire, removing liver heat, improving eyesight, promoting diuresis, and loosening bowel to relieve constipation.
The fructus Cannabis extract is yellow brown powdered extract of dry mature seed of Cannabis sativa L. of Moraceae, and has effects of moistening dryness, smoothing intestine, and relieving constipation. The seed contains trigonelline (TCMLIBiconelline), L-D isoleucine trimethyl glycine ethyl lactone [ L (d) -isoleucin beta. Contains about 30% of fatty oil, wherein linoleic acid (linolenic acid) is 59.7% -62.9%, linolenic acid (linolenic acid) is 14.7% -17.4%, oleic acid (oleic acid) is 8.4% -14.8%, and zeatin is also contained.
The weight-reducing probiotic powder, the cassia seed powder and the fructus cannabis extract in the specific ratio have the effect of more effectively regulating intestinal micro-ecology.
Preferably, the functional food further comprises, by weight, 1: 2-4 of silybum marianum seed oil and oligomannose; wherein the weight portion of the silybum marianum seed oil is 1-4 portions.
Silymarin (licaron) as main ingredient of the silybum marianum seed oil has the functions of stabilizing liver cell membrane, resisting oxidation, scavenging free radicals, resisting inflammation, promoting protein synthesis and resisting fibrosis; the silybum marianum seed oil and the oligomannose with the specific proportion have the effect of more effectively regulating the intestinal microecology.
The second technical purpose of the invention is realized by the following technical scheme:
a preparation method of a functional food specifically comprises the following steps:
(1) preparing raw materials in parts by weight;
(2) uniformly mixing konjac powder and sweet orange fruit powder according to the raw material ratio to obtain a first mixture;
(3) adding the dolomite bean powder, the needle mushroom powder and the roxburgh rose powder into the first mixture according to the raw material ratio, and uniformly mixing to form a second mixture;
(4) adding the fruit and vegetable fermentation powder, inulin, oat glucan, corn oligopeptide powder and trehalose into the second mixture according to the raw material ratio, and uniformly mixing to form a third mixture;
(5) and adding the collagen tripeptide and the hawthorn powder into the third mixture according to the raw material ratio, and uniformly mixing to obtain the composition.
The composition can be prepared into different mixtures by mixing in different stages according to proportions, can be used for reducing weight and discharging oil, has the effect of more effectively regulating intestinal microecology, can bring the functional effects of all components into maximum synergistic play, and is particularly suitable for weight-reducing people, hyperglycemia patients and people suffering from intestinal diseases.
Preferably, the preparation method of the corn oligopeptide powder comprises the following process steps:
1) mixing corn protein powder and water according to the proportion of 1:6-9, mixing, stirring and mixing uniformly; adding a decolorized solution for multiple centrifugal separation treatments to obtain a first filtrate and a first filter material;
2) mixing the first filter material and water according to the proportion of 1:6-9, mixing and pulping, and stirring and mixing uniformly; adding a lipase removal enzyme; heating to 50-55 ℃, and stirring in a heat-preservation water bath for 30-38 min to obtain a feed liquid; the feed liquid is subjected to centrifugal separation treatment to obtain a second filtrate and a second filter material, and the second filter material is reserved; diluting the second filter material with water, heating to 80-85 ℃, stirring in a heat preservation water bath for 20-25 min, and performing centrifugal separation treatment to keep the second filter material;
3) mixing the second filter material with water in a ratio of 1: 4-6, mixing, stirring and mixing uniformly; firstly, carrying out enzymolysis by using alkaline protease; adding neutral protease for enzymolysis; then inactivating enzyme at high temperature; centrifugally separating the enzymatic hydrolysate after high-temperature enzyme deactivation, and reserving clear liquid to obtain first clear liquid;
4) filtering the first clear liquid by using activated carbon to remove macromolecular protein, and reserving the clear liquid to obtain a second clear liquid;
5) filtering the second clear liquid through a centrifugal exchange semipermeable membrane to remove partial salt ions and free amino acids to obtain a third clear liquid;
6) concentrating the third clear solution, and spray drying to obtain powder.
The invention provides a preparation method of corn oligopeptide powder, which improves the protein content to more than 90%, and then obtains the corn oligopeptide powder with more than 90% of molecular weight distribution under 1500 after enzymatic treatment.
Compared with the prior art, the invention has the following advantages: firstly, degreasing and decoloring by adding alkali, and adding starch fat and saccharified fat to remove starch, so that the content of fat is reduced to about 2 percent from 7 percent, the content of starch is reduced to about 1.2 percent from 15 percent, and the content of zein is improved to more than 90 percent; secondly, the invention takes the high-purity corn protein as the enzymolysis raw material, thus improving the enzymolysis efficiency; thirdly, the invention respectively uses alkaline protease and neutral protease, the enzymolysis is sufficient, the corn oligopeptide is released from protein as much as possible, and the molecular weight of the obtained oligopeptide is smaller; the invention separates and purifies through centrifugation, filtration, concentration, drying and the like of activated carbon and a centrifugal exchange semipermeable membrane, and improves the yield and the quality of the corn oligopeptide powder. The corn oligopeptide powder specially made by the invention has the effect of more effectively regulating intestinal microecology.
Preferably, the lipase is an amylase or a glucoamylase.
Preferably, the enzymolysis conditions of the alkaline protease in the step 3) are that the concentration of a substrate is 3% -4%, the dosage of the enzyme is 4% -5%, the temperature is 55-60 ℃, the pH value is 9-10, and the enzymolysis time is 0.5-1.5 h; inactivating enzyme at high temperature; centrifuging the enzymolysis liquid, and reserving clear liquid; and adding neutral protease for enzymolysis, wherein the enzymolysis condition is that the concentration of a substrate is 3% -4%, the dosage of enzyme is 4% -5%, the temperature is 55-60 ℃, the pH value is 9-10, and the enzymolysis time is 7-8 h. The corn oligopeptide powder is produced by using corn protein powder as a raw material and carrying out processes such as size mixing, protease enzymolysis, separation, filtration, spray drying and the like. The special amino acid composition structure of the corn oligopeptide powder determines that the corn oligopeptide powder has the unique special functions besides the excellent characteristics of peptide substances, namely the characteristics of direct absorption superior to amino acid or protein, strong solubility (the corn oligopeptide powder can be completely dissolved in water under a large pH value, and no turbidity or precipitate is generated), strong stability (thermal stability, unchanged components and no loss of functions), high safety (natural food protein, safety, reliability, no toxic or side effect) and the like. The corn oligopeptide has various biological activities, such as oxidation resistance, hypertension resistance, immunity enhancement, fatigue resistance, liver protection and the like. The corn oligopeptide powder specially made by the invention has the effect of more effectively regulating intestinal microecology.
Preferably, the preparation process of the collagen tripeptide comprises the following steps:
s1, washing the pigskin, controlling water, adding water 7-8 times the mass of the pigskin, adding phosphate 0.8-1.0% of the mass of the pigskin, uniformly stirring, soaking for 3-5 days, fully washing the soaked pigskin with sodium chloride saline until the pH value reaches about 7.0, and controlling water for later use;
s2, boiling and modifying the spare pigskin, wherein the modifying operation is to add 7-8 times of distilled water according to the mass of the spare pigskin, and boiling and modifying for 20-25 minutes at 100 ℃;
s3, cooling the denatured hydrolysate to 35-45 ℃, filtering out residues and grease, and adding distilled water to supplement water evaporated during denaturation;
s4, keeping the temperature of the filtered substance at 80-90 ℃, firstly adding bromelain accounting for 2.5-3.5% of the mass of the pigskin raw material for enzymolysis for 4-5 hours, then adding papain accounting for 2.5-3.5% of the mass of the pigskin raw material for enzymolysis for 1-3 hours, and then adding compound protease accounting for 2.5-3.5% of the mass of the pigskin raw material for enzymolysis for 4-5 hours;
s5, inactivating the hydrolysate obtained by enzymolysis at a temperature of more than 98 ℃ for 10-20 minutes;
s6, cooling the inactivated hydrolysate to 75-85 ℃, and filtering;
s7, carrying out decoloring and deodorizing operations on the filtered product, and carrying out spray drying on the obtained filtrate to obtain the finished product.
The collagen tripeptide prepared by the method has good cell cohesiveness and high protein content, and has good effects on oral beauty functional food, anti-aging functional food, calcium supplement functional food, body shaping functional food and special crowd food (such as adjusting female endocrine dyscrasia, promoting gastric ulcer healing and the like). The specially-made collagen tripeptide has the effect of more effectively regulating the intestinal microecology.
The third technical purpose of the invention is realized by the following technical scheme:
application of a functional food, in particular to application of the functional food in preparing powder, tablet candy or solid beverage.
Preferably, when the composition is used for preparing tabletted candies, the composition content of each tabletted candy is 200-500 mg/granule.
Preferably, when the composition is used for preparing solid beverages, the content of the composition in each bag of solid beverage is 1000-1500 mg/bottle.
In conclusion, the invention has the following beneficial effects:
1. the functional food composition has the effects of refreshing, no greasiness, low heat and intestinal micro-ecology regulation, can reduce weight and discharge oil, and is particularly suitable for weight-reducing crowds, hyperglycemia patients and crowds easily suffering from intestinal diseases;
2. silymarin (licaron) as main ingredient of the silybum marianum seed oil has the functions of stabilizing liver cell membrane, resisting oxidation, scavenging free radicals, resisting inflammation, promoting protein synthesis and resisting fibrosis; the silybum marianum seed oil and the oligomannose with the specific proportion have the effect of more effectively regulating the intestinal microecology;
3. the preparation method of the corn oligopeptide powder improves the protein content to more than 90 percent, and then the corn oligopeptide powder with more than 90 percent of molecular weight distribution under 1500 is obtained after enzymatic treatment. Firstly, degreasing and decoloring by adding alkali, and adding starch fat and saccharified fat to remove starch, so that the content of fat is reduced to about 2 percent from 7 percent, the content of starch is reduced to about 1.2 percent from 15 percent, and the content of zein is improved to more than 90 percent; secondly, the invention takes the high-purity corn protein as the enzymolysis raw material, thus improving the enzymolysis efficiency; thirdly, the invention respectively uses alkaline protease and neutral protease, the enzymolysis is sufficient, the corn oligopeptide is released from protein as much as possible, and the molecular weight of the obtained oligopeptide is smaller; the invention separates and purifies through centrifugation, filtration, concentration, drying and the like of activated carbon and a centrifugal exchange semipermeable membrane, and improves the yield and the quality of the corn oligopeptide powder. The corn oligopeptide powder specially made by the invention has the effect of more effectively regulating intestinal microecology;
4. the collagen tripeptide prepared by the method has good cell cohesiveness and high protein content, and has good effects on oral beauty functional food, anti-aging functional food, calcium supplement functional food, body shaping functional food and special crowd food (such as adjusting female endocrine dyscrasia, promoting gastric ulcer healing and the like). The specially-made collagen tripeptide has the effect of more effectively regulating the intestinal microecology.
Detailed Description
Example 1
The functional food comprises the following components in parts by weight:
20 parts of konjak powder; 15 parts of sweet orange fruit powder; 20 parts of dolomite bean powder; 10 parts of needle mushroom powder; 12 parts of roxburgh rose powder; 5 parts of fruit and vegetable fermentation powder; 3 parts of inulin; 6 parts of oat glucan; 9 parts of corn oligopeptide powder; 4 parts of trehalose; 1 part of collagen tripeptide; 5 parts of hawthorn powder;
the preparation method of the functional food specifically comprises the following steps:
(1) preparing the following raw materials in parts by weight:
(2) uniformly mixing konjac powder and sweet orange fruit powder according to the original proportioning to obtain a first mixture;
(3) adding the dolomite bean powder, the needle mushroom powder and the roxburgh rose powder into the first mixture according to the original mixture ratio, and uniformly mixing to form a second mixture;
(4) adding the fruit and vegetable fermentation powder, inulin, oat glucan, corn oligopeptide powder and trehalose into the second mixture according to the original proportion, and uniformly mixing to form a third mixture;
(5) and adding the collagen tripeptide and the hawthorn powder into the third mixture according to the original mixture ratio, and uniformly mixing to obtain the composition.
Example 2
The functional food comprises the following components in parts by weight: 35 parts of konjak powder; 25 parts of sweet orange fruit powder; 30 parts of white cloud bean powder; 12 parts of needle mushroom powder; 15 parts of roxburgh rose powder; 7 parts of fruit and vegetable fermentation powder; 6 parts of inulin; 9 parts of oat glucan; 13 parts of corn oligopeptide powder; 6 parts of trehalose; 5 parts of collagen tripeptide; 2 parts of hawthorn powder. The functional food was prepared in the same manner as in example 1.
Example 3
The functional food comprises the following components in parts by weight: 25 parts of konjak powder; 20 parts of sweet orange fruit powder; 24 parts of dolomite bean powder; 11 parts of needle mushroom powder; 14 parts of roxburgh rose powder; 6 parts of fruit and vegetable fermentation powder; 5 parts of inulin; 7 parts of oat glucan; 11 parts of corn oligopeptide powder; 5 parts of trehalose; 3 parts of collagen tripeptide; 3 parts of hawthorn powder. The functional food was prepared in the same manner as in example 1.
Example 4
The same as example 1, except that the functional food further contains 4 weight parts of weight-reducing probiotic powder; 1 part by weight of semen cassiae powder; 8 parts of fructus cannabis extract;
the corn oligopeptide powder adopts the specific preparation method of the invention, and the process steps comprise:
1) mixing and pulping the corn protein powder and water according to the proportion of 1:6, and stirring and mixing uniformly; adding a decolorized solution for multiple centrifugal separation treatments to obtain a first filtrate and a first filter material;
2) mixing the first filter material and water according to the proportion of 1:6, stirring and mixing uniformly; adding amylase or saccharifying enzyme; heating to 50 deg.C, and stirring in heat-insulating water bath for 30min to obtain feed liquid; the feed liquid is subjected to centrifugal separation treatment to obtain a second filtrate and a second filter material, and the second filter material is reserved; diluting the second filter material with water, heating to 80 deg.C, stirring in heat-preserving water bath for 20min, centrifuging, and collecting the second filter material;
3) mixing the second filter material with water in a ratio of 1: 4, mixing and size mixing, and stirring and mixing uniformly; firstly, carrying out enzymolysis by using alkaline protease; adding neutral protease for enzymolysis; then inactivating enzyme at high temperature; centrifugally separating the enzymatic hydrolysate after high-temperature enzyme deactivation, and reserving clear liquid to obtain first clear liquid;
4) filtering the first clear liquid by using activated carbon to remove macromolecular protein, and reserving the clear liquid to obtain a second clear liquid;
5) filtering the second clear liquid through a centrifugal exchange semipermeable membrane to remove partial salt ions and free amino acids to obtain a third clear liquid;
6) concentrating the third clear solution, and spray drying to obtain powder.
Example 5
The same as example 2, except that the functional food further comprises 6 weight parts of weight-reducing probiotic powder; 5 parts of semen cassiae powder; 8 parts of fructus cannabis extract;
the corn oligopeptide powder adopts the specific preparation method of the invention, and the process steps comprise:
1) mixing and pulping the corn protein powder and water according to the proportion of 1:9, and stirring and mixing uniformly; adding a decolorized solution for multiple centrifugal separation treatments to obtain a first filtrate and a first filter material;
2) mixing the first filter material and water according to the proportion of 1:9, stirring and mixing uniformly; adding amylase or saccharifying enzyme; heating to 55 deg.C, and stirring in heat-insulating water bath for 38min to obtain feed liquid; the feed liquid is subjected to centrifugal separation treatment to obtain a second filtrate and a second filter material, and the second filter material is reserved; diluting the second filter material with water, heating to 85 deg.C, stirring in heat-preserving water bath for 25min, centrifuging, and collecting the second filter material;
3) mixing the second filter material with water in a ratio of 1:6, mixing and size mixing, and stirring and mixing uniformly; firstly, carrying out enzymolysis by using alkaline protease; adding neutral protease for enzymolysis; then inactivating enzyme at high temperature; centrifugally separating the enzymatic hydrolysate after high-temperature enzyme deactivation, and reserving clear liquid to obtain first clear liquid;
4) filtering the first clear liquid by using activated carbon to remove macromolecular protein, and reserving the clear liquid to obtain a second clear liquid;
5) filtering the second clear liquid through a centrifugal exchange semipermeable membrane to remove partial salt ions and free amino acids to obtain a third clear liquid;
6) concentrating the third clear solution, and spray drying to obtain powder.
Example 6
The same as example 3, except that the functional food further comprises 5 weight parts of weight-reducing probiotic powder; 3 parts of semen cassiae powder; 6 parts of fructus cannabis extract;
the corn oligopeptide powder adopts the specific preparation method of the invention, and the process steps comprise:
1) mixing and pulping the corn protein powder and water according to the proportion of 1:7, and stirring and mixing uniformly; adding a decolorized solution for multiple centrifugal separation treatments to obtain a first filtrate and a first filter material;
2) mixing the first filter material and water according to the proportion of 1:7, stirring and mixing uniformly; adding amylase or saccharifying enzyme; heating to 52 deg.C, and stirring in heat-insulating water bath for 35min to obtain feed liquid; the feed liquid is subjected to centrifugal separation treatment to obtain a second filtrate and a second filter material, and the second filter material is reserved; diluting the second filter material with water, heating to 82 deg.C, stirring in heat-preservation water bath for 22min, centrifuging, and collecting the second filter material;
3) mixing the second filter material with water in a ratio of 1: 5, mixing and size mixing, and stirring and mixing uniformly; firstly, carrying out enzymolysis by using alkaline protease; adding neutral protease for enzymolysis; then inactivating enzyme at high temperature; centrifugally separating the enzymatic hydrolysate after high-temperature enzyme deactivation, and reserving clear liquid to obtain first clear liquid;
4) filtering the first clear liquid by using activated carbon to remove macromolecular protein, and reserving the clear liquid to obtain a second clear liquid;
5) filtering the second clear liquid through a centrifugal exchange semipermeable membrane to remove partial salt ions and free amino acids to obtain a third clear liquid;
6) concentrating the third clear solution, and spray drying to obtain powder.
Example 7
The same as example 4, except that the functional food further comprises the following components in a weight ratio of 1: 2, silybum marianum seed oil and mannose oligomer; wherein the weight part of the silybum marianum seed oil is 4 parts;
the preparation method of the corn oligopeptide powder comprises the step 3) that the enzymolysis condition of the alkaline protease is that the concentration of a substrate is 3%, the dosage of the enzyme is 4%, the temperature is 55 ℃, the pH value is 9, and the enzymolysis time is 0.5 h; inactivating enzyme at high temperature; centrifuging the enzymolysis liquid, and reserving clear liquid; adding neutral protease for enzymolysis under conditions of substrate concentration of 3%, enzyme dosage of 4%, temperature of 55 deg.C, pH of 9, and enzymolysis time of 7 h.
Example 8
The same as example 5, except that the functional food further comprises the following components in a weight ratio of 1: 4, silybum marianum seed oil and mannose oligomer; wherein the weight part of the silybum marianum seed oil is 1 part;
the preparation method of the corn oligopeptide powder comprises the step 3) that the enzymolysis condition of the alkaline protease is that the concentration of a substrate is 4%, the dosage of the enzyme is 5%, the temperature is 60 ℃, the pH value is 10, and the enzymolysis time is 1.5 h; inactivating enzyme at high temperature; centrifuging the enzymolysis liquid, and reserving clear liquid; adding neutral protease for enzymolysis under the conditions of substrate concentration of 4%, enzyme dosage of 5%, temperature of 60 deg.C, pH of 10, and enzymolysis time of 8 hr.
Example 9
The same as example 6, except that the functional food further comprises, in a weight ratio of 1: 3, silybum marianum seed oil and mannose oligomer; wherein the weight part of the silybum marianum seed oil is 2 parts;
the preparation method of the corn oligopeptide powder comprises the step 3) that the enzymolysis conditions of the alkaline protease are that the concentration of a substrate is 3.5%, the dosage of the enzyme is 4.5%, the temperature is 58 ℃, the pH value is 9.5, and the enzymolysis time is 1 h; inactivating enzyme at high temperature; centrifuging the enzymolysis liquid, and reserving clear liquid; then adding neutral protease for enzymolysis, wherein the enzymolysis condition is that the concentration of a substrate is 3.4%, the dosage of enzyme is 4.5%, the temperature is 58 ℃, the pH value is 9.5, and the enzymolysis time is 7.5 h.
Example 10
The same as example 7, except that the process for preparing the collagen tripeptide comprises the following steps:
s1, washing the pigskin, controlling water, adding water 7 times the mass of the pigskin, adding phosphate 0.8% of the mass of the pigskin, uniformly stirring and soaking for 3 days, fully washing the soaked pigskin with sodium chloride saline until the pH value reaches about 7.0, and controlling the water for later use;
s2, boiling the spare pigskin for denaturation, wherein the denaturation is carried out by adding 7 times of distilled water according to the mass of the spare pigskin and boiling for denaturation for 20 minutes at 100 ℃;
s3, cooling the denatured hydrolysate to 35 ℃, filtering out residues and grease, and adding distilled water to supplement water evaporated during denaturation;
s4, keeping the temperature of the filtered substance at 80 ℃, firstly adding bromelain accounting for 2.5 percent of the mass of the pigskin raw material for enzymolysis for 4 hours, then adding papain accounting for 2.5 percent of the mass of the pigskin raw material for enzymolysis for 1 hour, and then adding compound protease accounting for 2.5 percent of the mass of the pigskin raw material for enzymolysis for 4 hours;
s5, inactivating the hydrolysate obtained by enzymolysis at a temperature of more than 98 ℃ for 10 minutes;
s6, cooling the inactivated hydrolysate to 75 ℃, and filtering;
s7, carrying out decoloring and deodorizing operations on the filtered product, and carrying out spray drying on the obtained filtrate to obtain the finished product.
Example 11
The same as example 8, except that the process for preparing the collagen tripeptide comprises the following steps:
s1, washing the pigskin, controlling water, adding water 8 times the mass of the pigskin, adding phosphate 1.0% of the mass of the pigskin, uniformly stirring and soaking for 5 days, fully washing the soaked pigskin with sodium chloride saline until the pH value reaches about 7.0, and controlling the water for later use;
s2, boiling the spare pigskin for denaturation, wherein the denaturation is to add 8 times of distilled water according to the weight of the spare pigskin and boil the spare pigskin for denaturation for 25 minutes at 100 ℃;
s3, cooling the denatured hydrolysate to 45 ℃, filtering out residues and grease, and adding distilled water to supplement water evaporated during denaturation;
s4, keeping the temperature of the filtered substance at 90 ℃, firstly adding bromelain accounting for 3.5 percent of the mass of the pigskin raw material for enzymolysis for 5 hours, then adding papain accounting for 3.5 percent of the mass of the pigskin raw material for enzymolysis for 3 hours, and then adding compound protease accounting for 3.5 percent of the mass of the pigskin raw material for enzymolysis for 5 hours;
s5, inactivating the hydrolysate obtained by enzymolysis at a temperature of more than 98 ℃ for 20 minutes;
s6, cooling the inactivated hydrolysate to 85 ℃ and carrying out filtering operation;
s7, carrying out decoloring and deodorizing operations on the filtered product, and carrying out spray drying on the obtained filtrate to obtain the finished product.
Example 12
The same as example 9, except that the process for preparing the collagen tripeptide comprises the following steps:
s1, washing the pigskin, controlling water, adding water 7.5 times the mass of the pigskin, adding phosphate 0.9% of the mass of the pigskin, uniformly stirring and soaking for 4 days, fully washing the soaked pigskin with sodium chloride saline until the pH value reaches about 7.0, and controlling the water for later use;
s2, boiling the spare pigskin for denaturation, wherein the denaturation is carried out by adding 7.5 times of distilled water according to the mass of the spare pigskin and boiling for denaturation for 22 minutes at 100 ℃;
s3, cooling the denatured hydrolysate to 40 ℃, filtering out residues and grease, and adding distilled water to supplement water evaporated during denaturation;
s4, keeping the temperature of the filtered substance at 85 ℃, firstly adding bromelain accounting for 3% of the mass of the pigskin raw material for enzymolysis for 4.5 hours, then adding papain accounting for 3% of the mass of the pigskin raw material for enzymolysis for 2 hours, and then adding compound protease accounting for 3% of the mass of the pigskin raw material for enzymolysis for 4.5 hours;
s5, inactivating the hydrolysate obtained by enzymolysis at a temperature of more than 98 ℃ for 15 minutes;
s6, cooling the inactivated hydrolysate to 80 ℃ and carrying out filtering operation;
s7, carrying out decoloring and deodorizing operations on the filtered product, and carrying out spray drying on the obtained filtrate to obtain the finished product.
Comparative example 1
The same as example 1, except that 15 parts of konjac flour was contained in the functional food; 6 parts of corn oligopeptide powder; 10 parts of collagen tripeptide; the composition of the remaining ingredients was the same as in example 1.
Comparative example 2
The same as example 2, except that the functional food does not contain the corn oligopeptide powder and the collagen tripeptide.
Experimental study on weight loss and body-fat ratio reduction:
firstly, mouse experiment: the test method is that after 30 ICR female high-body-fat-ratio obese mice are continuously eaten for 2 weeks, the test shows that the functional food can reduce the weight and lose weight and has good efficacy. Table 1 shows the mouse test data of example 1 of the present invention;
Figure DEST_PATH_IMAGE002A
through detection, in the aspect of finding the weight-reducing, weight-losing and weight-losing effects of mice, the functional food effects of the examples 1-12 of the invention are superior to those of the comparative examples 1-2; the functional food effects of examples 4-6 were superior to those of examples 1-3, and the functional food effects of examples 7-9 were superior to those of examples 4-6; the functional food effects of examples 10-12 were superior to those of examples 7-9.
II, human body efficacy experiment:
1.1 test subjects
30 employees (15 men and women) who have a slimming intention of a company in Huzhou are taken as research objects, the test subjects have mild physical labor with the same working intensity, the average age is 40.18 +/-0.65 years, and the weight is within 60 kg-80 kg. All subjects participated voluntarily;
1.2 Experimental methods
When the test is started, the test subject normally eats the conventional meal in the Chinese meal, and eats the functional food (the tablet candy or the solid beverage) in the breakfast and the dinner, and simultaneously records the data of the longest days, the weight change and the like;
through detection, the test subject feeds back the refreshing and non-greasy composition of the functional food; the human body has hunger sensation in the aspect of weight reducing and slimming effects, and the average value of the weight increase in the body is 0.228kg in 5 days after the diet is recovered. The body weight has no obvious rebound tendency. After 30 subjects had finished the diet period, physical examination all showed that the body was healthy, metabolism such as excretion was more smooth, and intestines and stomach were more comfortable.
Experiments show that the functional food of examples 1-12 of the invention has better effect than comparative examples 1-2; the functional food effects of examples 4-6 were superior to those of examples 1-3, and the functional food effects of examples 7-9 were superior to those of examples 4-6; the functional food effects of examples 10-12 were superior to those of examples 7-9.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims (10)

1. A functional food is characterized by comprising the following components in parts by weight:
20-35 parts of konjak powder; 15-25 parts of sweet orange fruit powder; 20-30 parts of dolomite bean powder; 10-12 parts of needle mushroom powder; 12-15 parts of roxburgh rose powder; 5-7 parts of fruit and vegetable fermentation powder; 3-6 parts of inulin; 6-9 parts of oat glucan; 9-13 parts of corn oligopeptide powder; 4-6 parts of trehalose; 1-5 parts of collagen tripeptide; 2-5 parts of hawthorn powder.
2. The functional food according to claim 1, wherein: the functional food also contains 4-6 parts of weight-reducing probiotic powder; 1-5 parts of semen cassiae powder; 5-8 parts of fructus cannabis extract.
3. The functional food according to claim 2, wherein: the functional food also comprises the following components in a weight ratio of 1: 2-4 of silybum marianum seed oil and oligomannose; wherein the weight portion of the silybum marianum seed oil is 1-4 portions.
4. A method for preparing a functional food according to any one of claims 1 to 3, characterized in that it comprises in particular the steps of:
preparing raw materials in parts by weight;
uniformly mixing konjac powder and sweet orange fruit powder according to the raw material ratio to obtain a first mixture;
adding the dolomite bean powder, the needle mushroom powder and the roxburgh rose powder into the first mixture according to the original mixture ratio, and uniformly mixing to form a second mixture;
adding the fruit and vegetable fermentation powder, inulin, oat glucan, corn oligopeptide powder and trehalose into the second mixture according to the raw material ratio, and uniformly mixing to form a third mixture;
and adding the collagen tripeptide and the hawthorn powder into the third mixture according to the raw material ratio, and uniformly mixing to obtain the composition.
5. The method for preparing a functional food according to claim 4, wherein: the step (5) is also added with the following components in a weight ratio of 1: 2-4 of silybum marianum seed oil and oligomannose; wherein the weight portion of the silybum marianum seed oil is 1-4 portions.
6. The method for preparing a functional food according to claim 5, wherein: the preparation method of the corn oligopeptide powder comprises the following process steps:
1) mixing corn protein powder and water according to the proportion of 1:6-9, mixing, stirring and mixing uniformly; adding a decolorized solution for multiple centrifugal separation treatments to obtain a first filtrate and a first filter material;
2) mixing the first filter material and water according to the proportion of 1:6-9, mixing and pulping, and stirring and mixing uniformly; adding a lipase removal enzyme; heating to 50-55 ℃, and stirring in a heat-preservation water bath for 30-38 min to obtain a feed liquid; the feed liquid is subjected to centrifugal separation treatment to obtain a second filtrate and a second filter material, and the second filter material is reserved; diluting the second filter material with water, heating to 80-85 ℃, stirring in a heat preservation water bath for 20-25 min, and performing centrifugal separation treatment to keep the second filter material;
3) mixing the second filter material with water in a ratio of 1: 4-6, mixing, stirring and mixing uniformly; firstly, carrying out enzymolysis by using alkaline protease; adding neutral protease for enzymolysis; then inactivating enzyme at high temperature; centrifugally separating the enzymatic hydrolysate after high-temperature enzyme deactivation, and reserving clear liquid to obtain first clear liquid;
4) filtering the first clear liquid by using activated carbon to remove macromolecular protein, and reserving the clear liquid to obtain a second clear liquid;
5) filtering the second clear liquid through a centrifugal exchange semipermeable membrane to remove partial salt ions and free amino acids to obtain a third clear liquid;
6) concentrating the third clear solution, and spray drying to obtain powder.
7. The method for preparing a functional food according to claim 6, wherein: the lipase is amylase or glucoamylase.
8. The method for preparing a functional food according to claim 6, wherein: the enzymolysis conditions of the alkaline protease in the step 3) are that the concentration of a substrate is 3-4%, the dosage of the enzyme is 4-5%, the temperature is 55-60 ℃, the pH value is 9-10, and the enzymolysis time is 0.5-1.5 h; inactivating enzyme at high temperature; centrifuging the enzymolysis liquid, and reserving clear liquid; and adding neutral protease for enzymolysis, wherein the enzymolysis condition is that the concentration of a substrate is 3% -4%, the dosage of enzyme is 4% -5%, the temperature is 55-60 ℃, the pH value is 9-10, and the enzymolysis time is 7-8 h.
9. The method for preparing a functional food according to claim 8, wherein: the process for preparing the collagen tripeptide comprises the following steps:
s1, washing the pigskin, controlling water, adding water 7-8 times the mass of the pigskin, adding phosphate 0.8-1.0% of the mass of the pigskin, uniformly stirring, soaking for 3-5 days, fully washing the soaked pigskin with sodium chloride saline until the pH value reaches about 7.0, and controlling water for later use;
s2, boiling and modifying the spare pigskin, wherein the modifying operation is to add 7-8 times of distilled water according to the mass of the spare pigskin, and boiling and modifying for 20-25 minutes at 100 ℃;
s3, cooling the denatured hydrolysate to 35-45 ℃, filtering out residues and grease, and adding distilled water to supplement water evaporated during denaturation;
s4, keeping the temperature of the filtered substance at 80-90 ℃, firstly adding bromelain accounting for 2.5-3.5% of the mass of the pigskin raw material for enzymolysis for 4-5 hours, then adding papain accounting for 2.5-3.5% of the mass of the pigskin raw material for enzymolysis for 1-3 hours, and then adding compound protease accounting for 2.5-3.5% of the mass of the pigskin raw material for enzymolysis for 4-5 hours;
s5, inactivating the hydrolysate obtained by enzymolysis at a temperature of more than 98 ℃ for 10-20 minutes;
s6, cooling the inactivated hydrolysate to 75-85 ℃, and filtering;
s7, carrying out decoloring and deodorizing operations on the filtered product, and carrying out spray drying on the obtained filtrate to obtain the finished product.
10. Use of a functional food, in particular a functional food according to any one of claims 1 to 3 for the preparation of a powder, a tabletted candy or a solid beverage.
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CN108835628A (en) * 2018-07-24 2018-11-20 江苏朸健生命科技发展有限公司 Weight losing meal-replacing powder and preparation method thereof

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