CN113974146B - 一种高钙营养粉及其制备方法 - Google Patents
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- CN113974146B CN113974146B CN202111184381.XA CN202111184381A CN113974146B CN 113974146 B CN113974146 B CN 113974146B CN 202111184381 A CN202111184381 A CN 202111184381A CN 113974146 B CN113974146 B CN 113974146B
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Abstract
本发明提供了一种高钙营养粉及其制备方法,属于食品生产技术领域,本发明所述高钙营养粉包括谷物、豆类、油料、菌类、蔬菜类、海产品、干果类、茶叶和奶蛋类。本发明分别对谷物、豆类、菌类、蔬菜类、海产品、干果类、油料进行预处理,再与奶蛋类混合均匀,灭菌,得到高钙营养粉。本发明所述高钙营养粉营养丰富,钙含量可达4.58mg/g,并且服用后易于消化吸收,排便通畅,可以促进身体代谢,提高免疫力。
Description
技术领域
本发明属于食品生产技术领域,尤其涉及一种高钙营养粉及其制备方法。
背景技术
钙是人体内含量最丰富的矿物质元素,在维持机体正常生命机能方面具有重要作用:(1)构成机体的骨骼和牙齿;(2)维持神经、肌肉的正常活动;(3)加快细胞的吞噬过程,防治过敏性肠炎;(4)参与机体凝血过程,凝血酶原必须在钙的催化作用下才能转变为凝血酶,进而起到血液凝固的作用;(5)在维持组织细胞渗透压以及体液移动和储留过程中起重要调解作用,可缓解由于过敏等症引起的细胞膜渗透压的改变;(6)促进部分酶的活性等。
2002年中国居民营养与健康状况调查结果显示,中国居民钙的摄入水平较低,城市地区钙的平均摄入量为439mg/d,乡镇地区为372mg/d;大多数人的摄入水平仅达到适宜摄入量(AI)的20~60%,达到AI水平的人群不足5%,19~70岁和70岁以上男性钙UI均值分别为433.0和414.5mg/d,摄入不足的比例分别为96.0%和98.1%;19~50岁和50岁以上女性钙的UI均值分别为391.9和388.9mg/d,摄入不足的比例分别为97.2%和98.6%。2010-2012年“中国居民营养与健康状况监测数据”显示我国居民钙摄入量呈下降趋势。补钙是保持健康生活的重要方法,对我国居民刻不容缓。
然而,现有市面上补钙食品很多,但如果搭配不对,吸收效率不高,并且长期食用容易造成便秘。因此,如何制备一种长期食用后吸收效率高、排便通畅,可有效促进人身体代谢,提高免疫力的高钙营养粉是本领域需要解决的技术问题之一。
发明内容
有鉴于此,本发明的目的在于提供一种高钙营养粉及其制备方法,所得高钙营养粉服用后易于消化吸收,排便通畅,可以促进身体代谢,提高免疫力。
为了实现上述发明目的,本发明提供了以下技术方案:
本发明提供了一种高钙营养粉,按质量份数计,原料包括:
谷物20~50%、豆类20~50%、油料2~10%、菌类2~10%、蔬菜类2~15%、海产品2~10%、干果类2~15%、奶蛋类10~20%、茶叶1~10%;
所述谷物挤压膨化后磨粉过筛;所述豆类添加所述茶叶的水提液蒸煮后晒干、磨粉过筛;所述油料经重复蒸煮晾晒后,烘烤过筛;所述菌类、蔬菜类、海产品分别隔水蒸汽蒸煮后晒干、磨粉过筛;所述干果冻干后磨粉过筛;将上述预处理得到的产物与所述奶蛋类混匀,灭菌,得到高钙营养粉。
优选的,所述谷物包括玉米,所述玉米先于氧化钙水溶液中高压蒸煮,脱粒晒干后再进行挤压膨化。
优选的,所述豆类蒸煮方法为:豆类与茶叶水提液混合,蒸煮40~50min。
优选的,所述茶叶水提液的制备方法为:茶叶经重复水提8~10次后,混合每次的水提液。
优选的,所述油料包括黑芝麻、白芝麻、黄芝麻、油菜籽、亚麻籽中的一种或几种。
优选的,所述油料洗净晒干后喷入10~15wt%的水,蒸40~50min,于20~35℃晾晒6~10h,重复8~10次后,于150~160℃烘烤20~30min。
优选的,所述菌类、蔬菜类、海产品隔水蒸汽蒸煮时间为10~30min。
优选的,所述原料预处理得到的产物分别过200~300目筛。
优选的,所述蛋奶类包括全脂牛奶粉、全脂速溶奶粉、全蛋粉中的一种或多种。
优选的,所述茶叶包括绿茶、黑茶、红茶、菊花茶中的一种或几种。
与现有技术相比,本发明具有如下有益效果:
本发明取料纯天然,且保证了每种原料的全营养转移,有效保留了各原料中的营养成分和活性物质,复配得到的高钙全营养粉营养均衡,含有丰富的膳食纤维及微量元素,可软化血管、调理肠道,预防肥胖,对高血压、高血糖、高血脂有较明显的调节作用。
本发明的高钙全营养粉中钙含量较高,可达458mg/100g以上。并且,本发明高钙营养粉中还富含维生素D、维生素K,可促进钙的吸收,富含精氨酸、脯氨酸等多种氨基酸,可以促进血流量,加快钙在血液中的运送,富含大量的多糖类物质,可以有效提高免疫力。
本发明的高钙营养粉以温水冲服,饮用方便,服用后易于消化吸收,排便通畅,可以促进身体代谢,提高免疫力。
具体实施方式
本发明提供了一种高钙营养粉,按质量份数计,原料包括:谷物20~50%、豆类20~50%、油料2~10%、菌类2~10%、蔬菜类2~15%、海产品2~10%、干果类2~15%、奶蛋类10~20%、茶叶1~10%。
本发明中的谷物主要为禾谷类和薯类,包括黑米、黑小米、紫米、糙米、大米、糯米、小米、玉米、玉米胚芽、高粱米、燕麦、大麦、荞麦、苦荞、薏米、麦麸、莜麦、藜麦、青稞、红薯、葛根、魔芋。本发明中添加的谷物可以为任意一种或任意几种的混合物。本发明对高钙营养粉中具体添加的谷物来源不作限定。
本发明中谷物的添加量为20~50%,优选为25~40%,更进一步优选为30~35%。
本发明对谷物进行预处理,所述预处理方法为挤压膨化后磨粉过筛。作为一种可选的实施方式,本发明将谷物混合,经双螺杆挤压膨化,再通过高能粉碎机磨细,过200~300目筛。本发明可以将谷物混合后进行挤压膨化,也可以分别对每种谷物进行单独挤压膨化处理。本发明对谷物具体的挤压膨化方式和磨粉方式不做限定。本发明发现,通过对谷物原料的膨化处理,可以有效提高淀粉类谷物糊化程度,进而改善口感且易于消化吸收。
本发明谷物中的玉米在挤压膨化前,需要先剥去外皮,放于含氧化钙的水溶液中进行高压水煮,所述氧化钙水溶液浓度为0.05~0.15%,进一步优选为0.1%;所述蒸煮时间为10~20min,进一步优选为12~16min。作为一种可选的实施方式,本发明将玉米棒剥去外皮,放到含氧化钙0.1%的水溶液中,高压锅110~120℃蒸煮15min,取出,脱粒,晒干。本发明发现,氧化钙水溶液可以加速玉米的煮熟,并且经氧化钙水溶液煮熟后的玉米粒更容易挤压膨化,经过处理后的玉米中的维生素P更易消化吸收,防止赖皮症的发生。
本发明中茶叶包括绿茶、红茶、黑茶、菊花。本发明中使用的茶叶可以为任意一种或任意几种的混合物。本发明对高钙营养粉中使用的茶叶来源不作限定。
本发明制备茶叶水提液时,茶叶的用量为1~10%,进一步优选为5~8%。
本发明将茶叶重复水提8~10次后,混合每次的水提液备用,用于蒸煮豆类。所述茶叶水提次数优选为9次;所述水的添加量为茶叶体积的10~15倍,进一步优选为12倍。作为一种可选的实施方式,本发明在茶叶中添加10倍的纯净水,煮至微沸后转文火煮5~6min,过滤得水提液备用,滤渣中添加纯净水继续煮,共重复8次,合并每次得到的水提液,备用;作为另一种可选的实施方式,本发明采用索氏提取器,在茶叶中添加15倍的纯净水抽提9次,弃渣得到茶叶水提液。
本发明中豆类包括小扁黑豆、小圆黑豆、野生小黑豆、大黑豆、大长红豆、黄豆、绿豆、豇豆、豌豆、小扁豆、白扁豆、鹰嘴豆、蚕豆、芸豆、大饭豆、细小杂豆、高山彩虹豆、花豆、腰豆。本发明中添加的豆类可以为任意一种或任意几种的混合物。本发明对高钙营养粉中具体添加的豆类来源不作限定。
本发明中豆类的添加量为20~50%,优选为25~40%,更进一步优选为30~35%。
本发明对豆类进行预处理,所述预处理方法为:在豆类中添加茶叶的水提液蒸煮后晒干、磨粉过筛;所述蒸煮时间为40~50min,进一步优选为43~45min。作为一种可选的实施方式,本发明将豆类混合,添加茶叶水提液没过豆类,高压锅110~120℃蒸煮45min,晒干,再通过高能粉碎机磨细,过200~300目筛。本发明可以将豆类混合后进行蒸煮,也可以分别对每种豆类单独蒸煮。本发明对豆类具体的磨粉方式不做限定。本发明发现,用茶叶水提液蒸煮豆类,既能保证茶叶中的氨基酸、维生素、微量元素转移到豆类原料中,又能使煮过的豆类更易消化吸收,避免饮用高钙营养粉后出现便秘现象。
本发明中油料包括黑芝麻、黄芝麻、白芝麻、油菜籽、亚麻籽。本发明中添加的油料可以为任意一种或任意几种的混合物。本发明对高钙营养粉中具体添加的油料来源不作限定。
本发明中油料的添加量为2~10%,优选为4~8%,更进一步优选为6%。
本发明对油料进行预处理,所述预处理方法为:油料洗净晒干后喷入10~15wt%的茶叶水提液,蒸40~50min,于20~35℃晾晒6~10h,重复8~10次后,于150~160℃烘烤20~30min。所述茶叶水提液的用量优选为12wt%,所述蒸的时间优选为45~48min,所述晾晒温度优选为25~30℃,所述晾晒时间优选为7~9h,所述重复次数优选为9次,所述烘烤温度优选为155~158℃,所述烘烤时间优选为25~28min。作为一种可选的实施方式,将洗净晒干的油料喷入15wt%茶叶水提液,用高压锅蒸45分钟,30℃太阳下晒9h,反复9次,160℃烘烤20分钟,即为九蒸九晒的油料。本发明通过对油料的预处理,使高钙营养粉油料中的营养成分更易于消化吸收。
本发明中菌类包括黑木耳、香菇、平菇、草菇、猴头菇、鸡腿菇、金针菇、银耳。本发明中添加的菌类可以为任意一种或任意几种的混合物。本发明对高钙营养粉中具体添加的菌类来源不作限定。
本发明中菌类的添加量为2~10%,优选为4~8%,更进一步优选为6%。
本发明对菌类进行预处理,所述预处理方法为:隔水蒸汽蒸煮后晒干、磨粉过筛,所述蒸煮时间为10~30min,进一步优选为20~25min。作为一种可选的实施方式,本发明将洗净后的菌类放于蒸煮隔板上,于蒸锅中加水煮至微沸后将隔板放置蒸锅上,蒸制20min,然后摊凉于太阳下晒干,再通过高能粉碎机磨细,过200~300目筛。本发明可以将菌类混合后进行蒸煮,也可以分别对每种菌类单独蒸煮。本发明对菌类具体的磨粉方式不做限定。本发明通过隔水蒸汽蒸煮菌类,可最大程度避免菌类营养成分流失,有效保留了菌类中营养成分含量和活性,通过菌类含有的大量多糖类物质,达到提高人体免疫力的作用。
本发明中蔬菜类包括黄花菜、百合、山药、南瓜、木瓜、莲藕、胡萝卜、秋葵、菊芋、马齿菜、红薯叶、红薯梗、荠菜、野苋菜、长豆角、莴荀、姜、菠菜、芝麻叶、槐花、大蒜、桑叶、大麦苗。本发明中添加的蔬菜类可以为任意一种或任意几种的混合物。本发明对高钙营养粉中具体添加的蔬菜类来源不作限定。
本发明中蔬菜类的添加量为2~15%,优选为5~10%,更进一步优选为8%。
本发明对蔬菜类进行预处理,所述预处理方法为:隔水蒸汽蒸煮后晒干、磨粉过筛,所述蒸煮时间为10~30min,进一步优选为20~25min。作为一种可选的实施方式,本发明将洗净后的蔬菜类放于蒸煮隔板上,于蒸锅中加水煮至微沸后将隔板放置蒸锅上,蒸制20min,然后摊凉于太阳下晒干,再通过高能粉碎机磨细,过200~300目筛。本发明可以将蔬菜类混合后进行蒸煮,也可以分别对每种蔬菜类单独蒸煮。本发明对蔬菜类具体的磨粉方式不做限定。本发明通过隔水蒸汽蒸煮蔬菜类,可最大程度避免蔬菜类营养成分流失。
本发明中海产品包括小虾米、虾仁、紫菜、海带、小银鱼。本发明中添加的海产品可以为任意一种或任意几种的混合物。本发明对高钙营养粉中具体添加的海产品来源不作限定。
本发明中海产品的添加量为2~10%,优选为4~8%,更进一步优选为6%。
本发明对海产品进行预处理,所述预处理方法为:隔水蒸汽蒸煮后晒干、磨粉过筛,所述蒸煮时间为10~30min,进一步优选为20~25min。作为一种可选的实施方式,本发明将洗净后的海产品放于蒸煮隔板上,于蒸锅中加水煮至微沸后将隔板放置蒸锅上,蒸制20min,然后摊凉于太阳下晒干,再通过高能粉碎机磨细,过200~300目筛。本发明可以将海产品混合后进行蒸煮,也可以分别对每种海产品单独蒸煮。本发明对海产品具体的磨粉方式不做限定。本发明通过隔水蒸汽蒸煮海产品,可最大程度避免海产品营养成分流失,有效保留了海产品中的多糖、蛋白、脂肪以及钙、铁等元素含量,达到提高人体免疫力的作用。
本发明中干果包括无花果、枸杞、大枣、山楂、黑枸杞、核桃仁、白杏仁、大杏仁、松子仁、花生、南瓜子仁、葵花籽。本发明中添加的干果可以为任意一种或任意几种的混合物。本发明对高钙营养粉中具体添加的干果来源不作限定。
本发明中干果的添加量为2~15%,优选为5~10%,更进一步优选为8%。本发明对干果进行预处理,所述预处理方法为:干果冻干后磨粉过200~300目筛。本发明可以将干果混合后进行冻干磨粉,也可以分别对每种干果单独冻干磨粉。本发明对干果具体的冻干、磨粉方式不做限定。本发明通过对干果冻干磨粉,最大程度的避免了干果营养成分的流失,又解决了干果中高含糖量难于磨细的问题,提高了高钙营养粉的口感。
本发明中奶蛋类包括全脂牛奶粉、全脂速溶奶粉、全蛋粉(包括蛋清、蛋白和蛋壳)。本发明中添加的奶蛋类可以为任意一种或任意几种的混合物。本发明对高钙营养粉中具体添加的奶蛋类来源不作限定。
本发明将上述预处理得到的谷物、豆类、菌类、蔬菜类、海产品、干果类、油料与上述奶蛋类混匀,灭菌,即得高钙营养粉。作为一种可选的实施方式,本发明将预处理后的谷物、豆类、菌类、蔬菜类、海产品、干果类、油料与奶蛋类一起放入高能混料机中进行混合,混合后放入微波杀菌设备中灭菌。本发明对具体的混料方式和灭菌方式不作限定。
下面结合实施例对本发明提供的技术方案进行详细的说明,但是不能把它们理解为对本发明保护范围的限定。
实施例1
一种高钙营养粉,由谷物、豆类、油料、菌类、蔬菜类、海产品、干果类、茶叶、奶蛋类组成,各原料的重量百分比为:谷物25%、豆类20%、油料5%、菌类9%、蔬菜类12%、海产品5%、干果类8%、茶叶4%,奶蛋类12%。
谷物重量份数为:黑米1、黑小米1、紫米1、糙米1、大米1、糯米1、小米1、玉米3、玉米胚芽1、高粱米1、燕麦1、大麦1、荞麦1、苦荞1、薏米1、麦麸1、莜麦1、藜麦1、青稞1、红薯2、葛根1、魔芋1;
豆类重量份数为:小扁黑豆1、小圆黑豆1、野生小黑豆2、大黑豆1、大长红豆1、黄豆1、绿豆1、豇豆1、豌豆1、小扁豆1、白扁豆1、鹰嘴豆1、蚕豆1、芸豆1、大饭豆1、细小杂豆1、高山彩虹豆1,花豆1,腰豆1;
油料重量份数为:黑芝麻3、黄芝麻1、白芝麻0.4、油菜籽0.1、亚麻籽0.5;
菌类重量份数为:黑木耳2、香菇1、平菇1、草菇1、猴头菇1、鸡腿菇1、金针菇1、银耳1;
蔬菜类重量份数为:黄花菜0.1、百合0.1、山药1、南瓜0.1、木瓜0.1、莲藕0.5、胡萝卜0.5、秋葵0.1、菊芋0.5、马齿菜0.1、红薯叶0.1、红薯梗0.1、荠菜0.1、野苋菜0.1、长豆角0.1、莴荀0.1、姜0.5、菠菜1、芝麻叶0.1、槐花0.1、大蒜1.6、桑叶4、大麦苗1;
海产品重量份数为:小虾米1、虾仁1、紫菜1、海带1、小银鱼1;
干果类重量份数为:无花果0.5、枸杞1、大枣0.5、山楂0.5、黑枸杞1、核桃仁0.5、白杏仁1、大杏仁0.5、松子仁0.5、花生0.5、南瓜子仁0.5、葵花籽1;
茶叶重量份数为:绿茶1、红茶1、黑茶1、菊花1;
蛋奶类重量份数为:全蛋粉11、全脂牛奶1。
制备方法:
(1)茶叶水提液制备:将四种茶叶混合,添加10倍的纯净水,煮至微沸后转文火煮6min,过滤得水提液备用,滤渣中添加10倍纯净水继续煮,共重复8次,合并8次得到的水提液,备用;
(2)谷物处理:将玉米棒剥去外皮,放到含氧化钙0.1%的水溶液中,高压锅110℃蒸煮15min,取出,脱粒,晒干后与其他谷物混合,经双螺杆挤压膨化,再通过高能粉碎机磨细,过300目筛,备用;
(3)豆类处理:将豆类混合,添加茶叶水提液没过豆类,高压锅110℃蒸煮45min,晒干,再通过高能粉碎机磨细,过300目筛,备用;
(4)油料处理:将洗净晒干油料混合,喷入15wt%茶叶水提液,用高压锅蒸45分钟,30℃太阳下晒9h,反复9次,160℃烘烤20分钟,备用;
(5)菌类处理:将洗净后的菌类共同放于蒸煮隔板上,于蒸锅中加水煮至微沸后将隔板放置蒸锅上,蒸制20min,然后摊凉于太阳下晒干,再通过高能粉碎机磨细,过300目筛,备用;
(6)蔬菜类处理:将洗净后的蔬菜类共同放于蒸煮隔板上,于蒸锅中加水煮至微沸后将隔板放置蒸锅上,蒸制20min,然后摊凉于太阳下晒干,再通过高能粉碎机磨细,过300目筛,备用;
(7)海产品处理:将洗净后的海产品共同放于蒸煮隔板上,于蒸锅中加水煮至微沸后将隔板放置蒸锅上,蒸制20min,然后摊凉于太阳下晒干,再通过高能粉碎机磨细,过300目筛,备用;
(8)干果处理:将干果混合,放于真空冻干机中冻干,再通过高能粉碎机磨细,过300目筛,备用;
(9)混合灭菌:将步骤(1)-(8)处理得到的产物与奶蛋类一起放入高能混料机中进行混合10min,混合后放入微波杀菌设备中灭菌15min。
实施例2
一种高钙全营养粉,由谷物、豆类、油料、菌类、蔬菜类、海产品、干果类、茶叶,奶蛋类组成,各原料的重量百分比为:谷物38%、豆类20%、油料5%、菌类5%、蔬菜类5%、海产品5%、干果类5%、茶叶5%,蛋奶类12%;
谷物重量份数为:黑米3、黑小米2、紫米2、糙米3、大米1、糯米1、小米1、玉米10、玉米胚芽1、高粱米1、燕麦2、大麦1、荞麦1、苦荞1、薏米1、麦麸1、莜麦1、藜麦1、青稞1、红薯1、葛根1、魔芋1;
豆类重量份数为:小扁黑豆1、小圆黑豆1、野生小黑豆2、大黑豆1、大长红豆1、黄豆1、绿豆1、豇豆1、豌豆1、小扁豆1、白扁豆1、鹰嘴豆1、蚕豆1、芸豆1、大饭豆1、细小杂豆1、高山彩虹豆1,花豆1,腰豆1;
油料重量份数为:黑芝麻2、黄芝麻2、白芝麻0.4、油菜籽0.1、亚麻籽0.5;
菌类重量份数为:黑木耳1、香菇1、平菇0.5、草菇0.5、猴头菇0.5、鸡腿菇0.5、金针菇0.5、银耳0.5;
蔬菜类重量份数为:黄花菜0.05、百合0.05、山药0.5、南瓜0.05、木瓜0.05、莲藕0.5、胡萝卜0.5、秋葵0.05、菊芋0.5、马齿菜0.05、红薯叶0.05、红薯梗0.05、荠菜0.05、野苋菜0.05、长豆角0.05、莴荀0.05、姜0.5、菠菜0.5、芝麻叶0.05、槐花0.05、大蒜0.3、桑叶0.5、大麦苗0.5;
海产品重量份数为:小虾米1、虾仁1、紫菜1、海带1、小银鱼1;
干果类重量份数为:无花果1、枸杞1、大枣1、山楂0.4、黑枸杞0.5、核桃仁0.1、白杏仁0.1、大杏仁0.1、松子仁0.1、花生0.5、南瓜子仁0.1、葵花籽0.1;
茶叶重量份数为:绿茶2、红茶1、黑茶1、菊花1;
蛋奶类重量份数为:全蛋粉9、全脂牛奶粉2、全脂速溶奶粉1。
制备方法同实施例1。
实施例3
一种高钙全营养粉,由谷物、豆类、油料、菌类、蔬菜类、海产品、干果类、茶叶,奶蛋类组成,各原料的重量百分比为:谷物25%、豆类45%、油料5%、菌类3%、蔬菜类3%、海产品3%、干果类3%、茶叶3%、蛋奶类10%;
谷物重量份数为:黑米1、黑小米2、紫米1、糙米1、大米0.5、糯米1、小米1、玉米4、玉米胚芽1、高粱米1、燕麦0.5、大麦1、荞麦1、苦荞1、薏米1、麦麸1、莜麦1、藜麦1、青稞1、红薯1、葛根1、魔芋1;
豆类重量份数为:小扁黑豆8、小圆黑豆8、野生小黑豆2、大黑豆9、大长红豆1、黄豆1、绿豆1、豇豆1、豌豆1、小扁豆1、白扁豆1、鹰嘴豆1、蚕豆1、芸豆1、大饭豆1、细小杂豆1、高山彩虹豆1,花豆4,腰豆1;
油料重量份数为:黑芝麻1、黄芝麻3、白芝麻0.4、油菜籽0.1、亚麻籽0.5;
菌类重量份数为:黑木耳0.1、香菇0.1、平菇0.3、草菇0.5、猴头菇0.5、鸡腿菇0.5、金针菇0.5、银耳0.5;
蔬菜类重量份数为:黄花菜0.05、百合0.05、山药0.1、南瓜0.05、木瓜0.05、莲藕0.1、胡萝卜0.1、秋葵0.05、菊芋0.1、马齿菜0.05、红薯叶0.05、红薯梗0.05、荠菜0.05、野苋菜0.05、长豆角0.05、莴荀0.05、姜0.1、菠菜0.5、芝麻叶0.05、槐花0.05、大蒜0.3、桑叶0.5、大麦苗0.5;
海产品重量份数为:小虾米1、虾仁0.5、紫菜0.5、海带0.5、小银鱼0.5;
干果类重量份数为:无花果0.5、枸杞0.5、大枣0.5、山楂0.1、黑枸杞0.3、核桃仁0.1、白杏仁0.1、大杏仁0.1、松子仁0.1、花生0.5、南瓜子仁0.1、葵花籽0.1;
茶叶重量份数为:绿茶1、红茶0.5、黑茶0.5、菊花1;
蛋奶类重量份数为:全蛋粉8、全脂牛奶粉1、全脂速溶奶粉1。
制备方法同实施例1。
本发明对实施例1制备得到的高钙营养粉的营养成分含量进行检测,并与商水中立医院售三高粉营养成分对比,见表1。
表1实施例1高钙营养粉与市售三高粉营养成分含量
有表1可知,实施例1制备得到的高钙营养粉的能量、蛋白质、脂肪含量均高于市售三高粉,并且实施例1制备得到的高钙营养粉中钙含量达458mg/100g,比市售三高粉的钙含量提高了3.16倍,同时实施例1制备得到的高钙营养粉中膳食纤维含量达16.8g/100g,比市售三高粉的膳食纤维含量提高了38.84%。维生素D含量更是高达6.5(μg),维生素K23.1(μg)表明,实施例1制备得到的高钙营养粉的营养含量更高,钙含量更高,并且膳食纤维含量高,不易便秘,钙更易吸收。
本发明对实施例1制备得到的高钙营养粉的氨基酸成分和含量进行检测,检测方法为GB-5009.124-2016,检测结果见表2。
表2实施例1高钙营养粉中氨基酸含量
有表2可知,实施例1制备得到的高钙营养粉中氨基酸含量较高,有利于人体消化吸收。并且,实施例1制备得到的高钙营养粉中精氨酸、脯氨酸、天门冬氨酸含量高,可以促进血流量,加快钙在血液中的运送,以提高人体钙吸收。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (1)
1.一种高钙营养粉,其特征在于,由谷物、豆类、油料、菌类、蔬菜类、海产品、干果类、茶叶、奶蛋类组成,各原料的重量百分比为:谷物25%、豆类20%、油料5%、菌类9%、蔬菜类12%、海产品5%、干果类8%、茶叶4%,奶蛋类12%;
所述谷物重量份数为:黑米1、黑小米1、紫米1、糙米1、大米1、糯米1、黄小米1、玉米3、玉米胚芽1、高粱米1、燕麦1、大麦1、甜荞麦1、苦荞1、薏米1、麦麸1、莜麦1、藜麦1、青稞1、红薯2、葛根1和魔芋1;
所述豆类重量份数为:小扁黑豆1、小圆黑豆1、野生小黑豆2、大黑豆1、大长红豆1、黄豆1、绿豆1、豇豆1、豌豆1、小扁豆1、白扁豆1、鹰嘴豆1、蚕豆1、芸豆1、大饭豆1、细小杂豆1、高山彩虹豆1,花豆1和腰豆1;
所述油料重量份数为:黑芝麻3、黄芝麻1、白芝麻0.4、油菜籽0.1和亚麻籽0.5;
所述菌类重量份数为:黑木耳2、香菇1、平菇1、草菇1、猴头菇1、鸡腿菇1、金针菇1和银耳1;
所述蔬菜类重量份数为:黄花菜0.1、百合0.1、山药1、南瓜0.1、木瓜0.1、莲藕0.5、胡萝卜0.5、秋葵0.1、菊芋0.5、马齿菜0.1、红薯叶0.1、红薯梗0.1、荠菜0.1、野苋菜0.1、长豆角0.1、莴荀0.1、姜0.5、菠菜1、芝麻叶0.1、槐花0.1、大蒜1.6、桑叶4和大麦苗1;
所述海产品重量份数为:小虾米1、虾仁1、紫菜1、海带1和小银鱼1;
所述干果类重量份数为:无花果0.5、红枸杞1、大枣0.5、山楂0.5、黑枸杞1、核桃仁0.5、白杏仁1、大杏仁0.5、松子仁0.5、花生0.5、南瓜子仁0.5和葵花籽1;
所述奶蛋类重量份数为:全蛋粉11和全脂牛奶1;
所述茶叶重量份数为:绿茶1、红茶1、黑茶1和菊花1;
所述高钙营养粉的制备方法:
(1)茶叶水提液制备:将四种茶叶混合,添加10倍的纯净水,煮至微沸后转文火煮6min,过滤得水提液备用,滤渣中添加10倍纯净水继续煮,共重复8次,合并8次得到的水提液,备用;
(2)谷物处理:将玉米棒剥去外皮,放到含氧化钙0.1%的水溶液中,高压锅110℃蒸煮15min,取出,脱粒,晒干后与其他谷物混合,经双螺杆挤压膨化,再通过高能粉碎机磨细,过300目筛,备用;
(3)豆类处理:将豆类混合,添加茶叶水提液没过豆类,高压锅110℃蒸煮45min,晒干,再通过高能粉碎机磨细,过300目筛,备用;
(4)油料处理:将洗净晒干油料混合,喷入15wt%茶叶水提液,用高压锅蒸45分钟,30℃太阳下晒9h,反复9次,160℃烘烤20分钟,备用;
(5)菌类处理:将洗净后的菌类共同放于蒸煮隔板上,于蒸锅中加水煮至微沸后将隔板放置蒸锅上,蒸制20min,然后摊凉于太阳下晒干,再通过高能粉碎机磨细,过300目筛,备用;
(6)蔬菜类处理:将洗净后的蔬菜类共同放于蒸煮隔板上,于蒸锅中加水煮至微沸后将隔板放置蒸锅上,蒸制20min,然后摊凉于太阳下晒干,再通过高能粉碎机磨细,过300目筛,备用;
(7)海产品处理:将洗净后的海产品共同放于蒸煮隔板上,于蒸锅中加水煮至微沸后将隔板放置蒸锅上,蒸制20min,然后摊凉于太阳下晒干,再通过高能粉碎机磨细,过300目筛,备用;
(8)干果处理:将干果混合,放于真空冻干机中冻干,再通过高能粉碎机磨细,过300目筛,备用;
(9)混合灭菌:将步骤(1)-(8)处理得到的产物与奶蛋类一起放入高能混料机中进行混合10min,混合后放入微波杀菌设备中灭菌15min。
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