CN116941761A - 一种果蔬营养组合物及其在功能性食品中的应用 - Google Patents
一种果蔬营养组合物及其在功能性食品中的应用 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及营养食品技术领域。本发明提供了一种果蔬营养组合物,包括如下组分:沙棘粉、无花果粉、猕猴桃粉、山楂粉、红枣粉、核桃仁粉、青稞粉、葛根粉、黄精粉、山药粉、枸杞粉、胡萝卜粉、芹菜粉以及甜菜根粉。本发明所述果蔬营养组合物可用于制备功能性食品,如冲泡粉剂、营养棒、果酱或泡腾片等,制得的产品具有较好的脾胃养护的作用,可以促进消化与吸收,同时还充分保留各组分的营养物质,营养较全面,还具有提高免疫力的功效。
Description
技术领域
本发明涉及营养食品技术领域,尤其涉及一种果蔬营养组合物及其在功能性食品中的应用。
背景技术
蔬菜和水果是人体所需的碳水化合物、膳食纤维、维生素、矿物质和其他功能营养成分(多酚、皂苷、花青素、胡萝卜素、番茄红素等)的重要来源。随着人们生活水平的提高,对健康保健食品的关注度越来越高,单一的果蔬保健食品已经难以满足市场需要和人们的消费需求,而现有果蔬食品中营养均衡的食品种类少。
此外,每年有大量水果、蔬菜投入市场,也有不少水果、蔬菜因保存期短或承运能力不足而白白烂掉。因此,人们对水果、蔬菜类进行了精细加工处理,进一步改善了果蔬不易储存、易烂掉的问题;但同时由于精细加工处理的进行,使果蔬中的营养成分大幅流失,如炸、烤、蒸、煮、炖、腌等烹饪方式。
因此,能够同时最大程度地保留营养成分,又不影响果蔬产品的风味口感的果蔬保健食品有待进一步开发。
发明内容
本发明的目的在于提供一种果蔬营养组合物,各组分协同搭配,具有较好的脾胃养护的作用,可以促进消化与吸收,同时充分保留了各组分的营养物质,营养均衡,还具有提高免疫力的功效。
为了实现上述发明目的,本发明提供以下技术方案:
本发明提供了一种果蔬营养组合物,包括如下重量份数的组分:5-13份沙棘粉、4-8份无花果粉、3-5份猕猴桃粉、3-6份山楂粉、3.5-8份红枣粉、2.4-5份核桃仁粉、3-7.5份青稞粉、6.2-9.4份葛根粉、3.2-5份黄精粉、2-7份山药粉、3-8份枸杞粉、4.3-6.7份胡萝卜粉、1.8-4份芹菜粉以及2-3份甜菜根粉。
作为优选,包括如下重量份数的组分:5.5-10份沙棘粉、4.2-6.5份无花果粉、3.4-4.8份猕猴桃粉、3.6-5.7份山楂粉、4.2-7.5份红枣粉、2.8-4.5份核桃仁粉、4-7份青稞粉、6.5-9份葛根粉、3.6-4.8份黄精粉、3-6份山药粉、3.4-7份枸杞粉、4.5-6.1份胡萝卜粉、2-3.5份芹菜粉以及2.2-2.8份甜菜根粉。
本发明提供了所述果蔬营养组合物在制备功能性食品中的应用。
作为优选,所述果蔬营养组合物在功能性食品中的质量百分含量为45-60%。
作为优选,所述功能性食品包括冲泡粉剂、营养棒、果酱或泡腾片。
本发明还提供了一种果蔬营养果酱,包括如下质量百分含量的组分:2-8%益生菌、0.1-1%山梨酸钾、1-3%螺旋藻、3-10%低聚果糖、2-9%复合氨基酸、15-25%水以及45-65%权利要求1-3任一项所述果蔬营养组合物。
作为优选,所述益生菌为鼠李糖乳杆菌和/或植物乳杆菌。
通过采用上述技术方案,本发明具有如下有益效果:
本发明中所述山楂粉、山药粉、黄精粉以及青稞粉协同搭配,具有较好的脾胃养护的作用,可以促进消化与吸收,提高营养物质利用率;结合沙棘粉、无花果粉、胡萝卜粉以及芹菜粉等组分丰富了营养成分,再结合葛根粉、红枣粉以及枸杞粉等,使组合物的营养更加全面、均衡,可补气血、提高营养免疫能力,达到较好的保健功效。制得的果蔬营养组合物不仅具有丰富的果蔬风味口感,还可以最大程度的保留营养成分。
具体实施方式
本发明提供了一种果蔬营养组合物,包括如下组分:沙棘粉、无花果粉、猕猴桃粉、山楂粉、红枣粉、核桃仁粉、青稞粉、葛根粉、黄精粉、山药粉、枸杞粉、胡萝卜粉、芹菜粉以及甜菜根粉。
在本发明中,所述沙棘粉的重量份数优选为5-13份,进一步的优选为5.5-10份,更进一步的优选为7份;所述无花果粉的重量份数优选为4-8份,进一步的优选为4.2-7.5份,更进一步的优选为5份;所述猕猴桃粉的重量份数优选为3-5份,进一步的优选为3.4-4.8份,更进一步的优选为4份;所述山楂粉的重量份数优选为3-6份,进一步的优选为3.6-5.7份,更进一步的优选为4.5份;所述红枣粉的重量份数优选为3.5-8份,进一步的优选为4.2-7.5份,更进一步的优选为5.5份;所述核桃仁粉的重量份数优选为2.4-5份,进一步的优选为2.8-4.5份,更进一步的优选为3.4份;所述青稞粉的重量份数优选为3-7.5份,进一步的优选为4-7份,更进一步的优选为6份;所述葛根粉的重量份数优选为6.2-9.4份,进一步的优选为6.5-9份,更进一步的优选为8.5份;所述黄精粉的重量份数优选为3.2-5份,进一步的优选为3.6-4.8份,更进一步的优选为4份;所述山药粉的重量份数优选为2-7份,进一步的优选为3-6份,更进一步的优选为5.2份;所述枸杞粉的重量份数优选为3-8份,进一步的优选为3.4-7份,更进一步的优选为6份;所述胡萝卜粉的重量份数优选为4.3-6.7份,进一步的优选为4.5-6.1份,更进一步的优选为5份;所述芹菜粉的重量份数优选为1.8-4份,进一步的优选为2-3.5份,更进一步的优选为3份;所述甜菜根粉的重量份数优选为2-3份,进一步的优选为2.2-2.8份,更进一步的优选为2.5份。
在本发明中,所述沙棘的根、茎、叶、花、果、籽,均可入药,特别是其果实含有丰富的营养物质和生物活性物质,且维生素含量高,享有“维生素C之王”的美称。研究发现,沙棘有开胃健脾、解除疲劳、增强记忆力、抗衰老、增强体质、提高免疫力、软化心脑血管等功效。
在本发明中,所述无花果性味甘,性凉,归肺、胃、大肠经,不仅可以食用,药用价值也很高,具有清热生津、健胃清肠、消肿解毒的功效,还可用于食欲不振、咽喉肿痛、咳嗽多痰等症状;而且无花果营养价值较高,含有丰富的蛋白质、膳食纤维、多种维生素、矿物质和脂肪酸等营养成分,尤以钙、镁、饱和脂肪酸含量较高。
在本发明中,所述猕猴桃口感甜酸、可口,风味较好,具有丰富的营养价值,其中维生素C以及矿物质及其丰富,且所含维生素C在人体内的利用率高达94%。
在本发明中,所述山楂有消食健胃,行气散瘀等作用,也可医治泻痢腹痛、瘀血经闭、产后瘀阻、心腹刺痛、疝气疼痛、高血脂症。
在本发明中,所述红枣可补脾和胃,益气生津,调营卫,解药毒;还可以治胃虚食少、脾弱便溏、气血津液不足、营卫不和、心悸怔忡、妇人赃躁。
在本发明中,所述青稞是一种高膳食纤维含量的食材,能促进肠胃蠕动,经常食用能清肠排毒、预防便秘;其含有大量的非淀粉类的碳水化合物β-葡聚糖,能增加饱腹感,并能稳定血糖,故具有降低血糖的功效;还具有高营养价值,其中的硒能增强人体抗氧化能力,延缓衰老。
在本发明中,所述葛根味甘、辛,凉,归脾、胃、肺经,可解肌退热,透疹,生津止渴,升阳止泻,通经活络,解酒毒。其与红枣、枸杞、山药搭配使用可补血补铁、养血安神,提高免疫力,扩张冠状血管,血流量增加对微循环障碍有明显的改善作用;还可以补肾益气,补脾益气,缓解便秘,促进排便。
在本发明中,所述黄精具有补气养阴、健脾、润肺、益肾之功效,用于脾胃气虚,体倦乏力,胃阴不足,口干食少,肺虚燥咳,劳嗽咳血,精血不足,腰膝酸软,须发早白,内热消渴。其与山药、葛根、枸杞、山楂搭配使用可补肾益气,健脾利湿,改善消化吸收、糖脂代谢问题。
在本发明中,所述胡萝卜是人体内维生素A的主要来源,维生素A可以促进生长,防止细菌感染,以及保护表皮组织,保护呼吸道、消化道、泌尿系统等上皮细胞组织的功能;还能提高机体防癌抗癌能力,提高机体抵抗疾病的能力,具有抗氧化、延缓衰老的作用。
在本发明中,所述山药具有改善体质、滋肾益精等功效,还有利于健脾益胃、增强脾胃消化吸收,以及有利于增强脾胃消化吸收的功能,
在本发明中,所述芹菜中含有丰富的纤维素和水分,能够促进肠道蠕动,加速废物排出,有助于清除体内毒素;同时,具有平肝清热、祛风利湿、除烦消肿、凉血止血、解毒宣肺、健胃利血、清肠利便、润肺止咳、降低血压、健脑镇静的功效。
在本发明中,所述沙棘粉、无花果粉、猕猴桃粉、山楂粉、胡萝卜粉、山药粉、芹菜粉、黄精粉以及甜菜根粉是通过真空冷冻干燥、粉碎得到的。具体的,将沙棘、芹菜、无花果、猕猴桃、山楂、胡萝卜、山药以及甜菜根清洗干净,并将无花果、猕猴桃、山楂、胡萝卜、山药、黄精以及甜菜根去皮,然后分别进行切片处理,所述切片厚度优选为0.5-1.0cm,进一步的优选为0.6-0.9cm,更进一步的优选为0.8cm。切片后进行真空冷冻干燥处理,真空度优选为40-70Pa,进一步的优选为50-80Pa,更进一步的优选为65Pa;冷冻的温度优选为-50℃~-40℃,进一步的优选为-48℃~-42℃,更进一步的优选为-45℃;真空冷冻干燥的时间优选为5-12h,进一步的优选为7-10h,更进一步的优选为9h。将冷冻后的切片分别在超微粉粹机中粉碎,并过筛,取筛下物,即得所述沙棘粉、无花果粉、猕猴桃粉、山楂粉、胡萝卜粉、山药粉、芹菜粉、黄精粉以及甜菜根粉。
在本发明中,所述红枣粉、核桃仁粉以及枸杞粉是通过烘干后粉碎得到的。具体的,将红枣、核桃仁以及枸杞在烤箱中干燥,所述干燥的温度优选为90-110℃,进一步的优选为95-105℃,更进一步的优选为100℃。然后同样分别在超微粉粹机中粉碎,并过筛,取筛下物,即得红枣粉、核桃仁粉以及枸杞粉。
在本发明中,所述葛根粉的制备过程:将清洗干净、去皮后的葛根放入搅拌机中,并加入水,搅碎后离心得湿淀粉,静置得淀粉块,然后干燥处理,即得葛根粉。本发明所述葛根和水的质量比优选为1:(2-4),进一步的优选为1:(2.5-3.5),更进一步的优选为1:2.8;所述离心的转速优选为800-1100r/min,进一步的优选为900-1000r/min,更进一步的优选为950r/min;所述离心的时间优选为4-8min,进一步的优选为5-7min,更进一步的优选为6min;所述干燥的温度优选为40-55℃,进一步的优选为48-52℃,更进一步的优选为50℃。
在本发明中,所述青稞粉的制备过程:将青稞炒制后进行超微粉碎即得。本发明所述炒制的时间优选15-30min,进一步的优选为18-27min,更进一步的优选为22min;所述黑青稞优选的炒至籽粒爆裂。本发明采用超微粉碎的目的是为了最大限度的保留青稞的生物活性成分,提高青稞营养价值,改善青稞的口感和蛋白消化率。
本发明还提供了所述果蔬营养组合物在制备功能性食品中的应用。
在本发明中,所述果蔬营养组合物在功能性食品中的质量百分含量为45-65%,进一步的优选为49-63%,更进一步的优选为55-61%。
在本发明中,所述功能性食品包括冲泡粉剂、营养棒、果酱或泡腾片。
本发明还提供了一种果蔬营养果酱,包括如下质量百分含量的组分:2-8%益生菌、0.1-1%山梨酸钾、1-3%螺旋藻、3-10%低聚果糖、2-9%复合氨基酸、15-25%水以及45-65%所述果蔬营养组合物;进一步的优选为4-7.5%益生菌、0.2-0.7%山梨酸钾、1.4-2.5%螺旋藻、5-9%低聚果糖、4-8%复合氨基酸、17-24%水以及49-63%所述果蔬营养组合物;更进一步的优选为5-7%益生菌、0.5-0.65%山梨酸钾、1.8-2.1%螺旋藻、6-8%低聚果糖、5-7%复合氨基酸、20-22%水以及55-61%所述果蔬营养组合物。
在本发明中,所述益生菌为鼠李糖乳杆菌和/或植物乳杆菌。当本发明中所述益生菌为鼠李糖乳杆菌和植物乳杆菌时,鼠李糖乳杆菌和植物乳杆菌的质量比优选为0.8:(0.6-1.8),进一步的优选为0.8:(1-1.5),更进一步的优选为0.8:1.3。本发明所述鼠李糖乳杆菌和植物乳杆菌均可普通市购得到。
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
一种果蔬营养组合物,组分如下:7份沙棘粉、5份无花果粉、4份猕猴桃粉、4.5份山楂粉、5.5份红枣粉、3.4份核桃仁粉、6份青稞粉、8.5份葛根粉、4份黄精粉、5.2份山药粉、6份枸杞粉、5份胡萝卜粉、3份芹菜粉以及2.5份甜菜根粉。
实施例2
一种果蔬营养组合物,组分如下:5.5份沙棘粉、4.2份无花果粉、3.4份猕猴桃粉、3.6份山楂粉、4.2份红枣粉、2.8份核桃仁粉、4份青稞粉、6.5份葛根粉、3.6份黄精粉、3份山药粉、3.4份枸杞粉、4.5份胡萝卜粉、2份芹菜粉以及2.2份甜菜根粉。
实施例3
一种果蔬营养组合物,组分如下:10份沙棘粉、6.5份无花果粉、4.8份猕猴桃粉、5.7份山楂粉、7.5红枣粉、4.5份核桃仁粉、7份青稞粉、9份葛根粉、4.8份黄精粉、6份山药粉、7份枸杞粉、6.1份胡萝卜粉、3.5份芹菜粉以及2.8份甜菜根粉。
实施例4
一种果蔬营养组合物,组分如下:5份沙棘粉、8份无花果粉、3份猕猴桃粉、6份山楂粉、3.5红枣粉、5份核桃仁粉、7.5份青稞粉、9.4份葛根粉、3.2份黄精粉、7份山药粉、3份枸杞粉、4.3份胡萝卜粉、4份芹菜粉以及3份甜菜根粉。
实施例5
一种果蔬营养组合物,组分如下:13份沙棘粉、4份无花果粉、5份猕猴桃粉、3份山楂粉、8红枣粉、2.4份核桃仁粉、3份青稞粉、6.2份葛根粉、5份黄精粉、2份山药粉、8份枸杞粉、6.7份胡萝卜粉、1.8份芹菜粉以及2份甜菜根粉。
实施例6
一种果蔬营养果酱,组分如下:5%益生菌、0.65%山梨酸钾、2.1%螺旋藻、7.35%低聚果糖、5%复合氨基酸、20.9%水以及59%实施例1所述果蔬营养组合物;
所述益生菌为质量比为0.8:1.3的鼠李糖乳杆菌和植物乳杆菌。
实施例7
一种果蔬营养果酱,组分如下:7%益生菌、0.5%山梨酸钾、2.1%螺旋藻、6%低聚果糖、7%复合氨基酸、22%水以及55.4%实施例1所述果蔬营养组合物;
所述益生菌为质量比为0.8:0.6的鼠李糖乳杆菌和植物乳杆菌。
实施例8
一种果蔬营养果酱,组分如下:2%鼠李糖乳杆菌、0.1%山梨酸钾、3%螺旋藻、3%低聚果糖、2%复合氨基酸、24.9%水以及65%实施例1所述果蔬营养组合物。
实施例9
一种果蔬营养果酱,组分如下:8%植物乳杆菌、1%山梨酸钾、2%螺旋藻、10%低聚果糖、9%复合氨基酸、25%水以及45%实施例1所述果蔬营养组合物。
对比例1
一种果蔬营养果酱,组分如下:5%益生菌、0.65%山梨酸钾、2.1%螺旋藻、7.35%低聚果糖、5%复合氨基酸、20.9%水以及59%如下所述果蔬营养组合物;所述益生菌为质量比为0.8:1.3的鼠李糖乳杆菌和植物乳杆菌;
所述果蔬营养组合物:同实施例1所述组合物一样,仅未添加沙棘粉、猕猴桃粉以及无花果粉。
对比例2
一种果蔬营养果酱,组分如下:5%益生菌、0.65%山梨酸钾、2.1%螺旋藻、7.35%低聚果糖、5%复合氨基酸、20.9%水以及59%如下所述果蔬营养组合物;所述益生菌为质量比为0.8:1.3的鼠李糖乳杆菌和植物乳杆菌;
所述果蔬营养组合物:同实施例1所述组合物一样,仅未添加山楂粉、葛根粉、山药粉以及黄精粉。
对比例3
一种果蔬营养果酱,组分如下:5%益生菌、0.65%山梨酸钾、2.1%螺旋藻、7.35%低聚果糖、5%复合氨基酸、20.9%水以及59%实施例3所述果蔬营养组合物;所述益生菌为质量比为0.8:1.3的鼠李糖乳杆菌和植物乳杆菌。
对比例4
一种果蔬营养果酱,组分如下:5%鼠李糖乳杆菌、0.65%山梨酸钾、2.1%螺旋藻、7.35%低聚果糖、5%复合氨基酸、20.9%水以及59%实施例1所述果蔬营养组合物。
试验例1
(一)感官评价
选择受过感官评定培训的10人,对实施例6、对比例1、对比例2以及对比例3所制备的果蔬营养果酱进行品尝、打分,得出各项平均分,感官评价评分标准见表1,评分结果见表2。
表1果蔬营养果酱感官评价评分标准
表2果蔬营养果酱感官评分结果
组别 | 色泽 | 形态 | 甜度 | 香气 | 总分 |
实施例6 | 89 | 89 | 90 | 89 | 357 |
对比例1 | 82 | 85 | 75 | 83 | 325 |
对比例2 | 83 | 80 | 84 | 83 | 330 |
对比例3 | 84 | 83 | 80 | 82 | 329 |
对比例4 | 74 | 83 | 83 | 81 | 321 |
由表2可以看出,本发明所述果蔬组合物制备的果酱风味感官最佳,组分种类或用量的变化都会影响整体感官的差异。
(二)消化能力
体外模拟胃消化:分别取2mL实施例6以及对比例1-4所制备的果蔬营养果酱融于5mL无菌水并置于离心管中,加入0.5mL1mol/LHCl溶液,再加入150mg胃蛋白酶(1:3000),然后放置于37℃恒温振荡培养箱中厌氧避光培养,消化每隔30min取样,备用。
体外模拟肠消化:以胃消化2h的样品分别作为肠消化初始时间0h,向样品中加适量1mol/LNaHCO3至pH7.5,随后加入15mL混合物(2mg/mL胰蛋白酶液与12mg/mL胆酸盐体积比为10:6),37℃振荡避光培养。消化每隔30min取样,备用。
分别测定不同时段体外胃消化和肠消化过程中多酚含量以及黄酮含量。
多酚含量测定参考GB/T5009.11-2017,在消化0、0.5、1.0、1.5、2.0、2.5h分别取2.5mL消化液在765nm下测定吸光度值;黄酮含量测定参考DB13/T385-1998,同样在消化0、0.5、1.0、1.5、2.0、2.5h分别取2.5mL消化液在510nm下测定吸光度值。结果见表3和表4。
表3不同时段体外胃消化过程中多酚和黄酮含量
表4不同时段体外肠消化过程中多酚和黄酮含量
在体外消化过程中会促进酚酸的释放,使脱离出更多的自由酚,因此不论是经过胃液消化还是肠液消化,多酚的含量均表现出升高的趋势。而对于黄酮来说,体外胃液消化会促进黄酮的释放,体外肠液消化会导致黄酮的降解。其中,实施例1组多酚含量相对最高,升高趋势相对最显著;在胃液消化过程中,实施例1组黄酮含量相对最高,升高趋势相对最显著,在体外肠液消化过程中,实施例1组黄酮含量下降趋势相对是最显著的,但含量仍是相对最高的。这也表明了食用本发明果蔬组合物制备的果酱具有脾胃养护、促进消化吸收的作用。
由以上实施例可知,本发明所述果蔬组合物中各组分协同搭配,具有较好的脾胃养护的作用,可以促进消化与吸收;而且所述果蔬组合物在保留保留了相应果蔬的风味口感的同时还充分保留了各组分的营养物质。
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 (7)
1.一种果蔬营养组合物,其特征在于,包括如下重量份数的组分:5-13份沙棘粉、4-8份无花果粉、3-5份猕猴桃粉、3-6份山楂粉、3.5-8份红枣粉、2.4-5份核桃仁粉、3-7.5份青稞粉、6.2-9.4份葛根粉、3.2-5份黄精粉、2-7份山药粉、3-8份枸杞粉、4.3-6.7份胡萝卜粉、1.8-4份芹菜粉以及2-3份甜菜根粉。
2.根据权利要求1所述的果蔬营养组合物,其特征在于,包括如下重量份数的组分:5.5-10份沙棘粉、4.2-6.5份无花果粉、3.4-4.8份猕猴桃粉、3.6-5.7份山楂粉、4.2-7.5份红枣粉、2.8-4.5份核桃仁粉、4-7份青稞粉、6.5-9份葛根粉、3.6-4.8份黄精粉、3-6份山药粉、3.4-7份枸杞粉、4.5-6.1份胡萝卜粉、2-3.5份芹菜粉以及2.2-2.8份甜菜根粉。
3.权利要求1所述果蔬营养组合物在制备功能性食品中的应用。
4.根据权利要求3所述的应用,其特征在于,所述果蔬营养组合物在功能性食品中的质量百分含量为45-60%。
5.根据权利要求3所述的应用,其特征在于,所述功能性食品包括冲泡粉剂、营养棒、果酱或泡腾片。
6.一种果蔬营养果酱,其特征在于,包括如下质量百分含量的组分:2-8%益生菌、0.1-1%山梨酸钾、1-3%螺旋藻、3-10%低聚果糖、2-9%复合氨基酸、15-25%水以及45-65%权利要求1-3任一项所述果蔬营养组合物。
7.根据权利要求6所述的果蔬营养果酱,其特征在于,所述益生菌为鼠李糖乳杆菌和/或植物乳杆菌。
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