RU2546274C1 - Functional purpose dry nutritional mixture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of an enriched functional purpose dry nutritional mixture for seniors alimentation. The dry nutritional mixture contains the following components, wt %: carrot powder - 15-15.5, bulb onion powder - 10-10.5, laminaria powder - 0.05-0.06, ginseng roots extraction cake powder - 1.0-1.5, rosehips extraction cake powder - 3.5-4.5, nettle leaves extraction cake powder - 2.5-3.0 and lentil flour - balance.

EFFECT: invention allows to manufacture a new functional purpose product with increased biological and physiological value.

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Description

The invention relates to the food industry, namely the manufacture of an enriched dry nutrient mixture for functional purposes for nutrition of the elderly, and can be used in the food and processing industry to obtain a dry nutrient mixture from domestic raw materials.

There is a method of enrichment of a dry nutrient mixture, in which chickpea flour is added to the dry nutrient mixture of cereal base and wheat bran [US Pat. No. RU 2256381], in the following ratio of components, wt.%:

Cereal base 66-69 Wheat bran 27-28 Chickpea flour 4-6

The disadvantages of this method are:

- the low content of complete proteins and essential amino acids of the cereal base does not provide the mixture with high biological value;

- a reduced content of vitamins and minerals reduces the physiological value of the mixture;

- in wheat bran there is no vitamin E with antioxidant properties;

- chickpea flour promotes rapid rancidity of the mixture, which leads to a reduction in shelf life.

The technical result is aimed at increasing the biological, physiological value of the dry nutrient mixture, increasing shelf life, imparting functional properties to the finished product, intended for the elderly.

The technical result is achieved in that a dry nutritional mixture comprising crushed cereal base, unlike the prototype, contains lentil flour as a grain base, and additionally the mixture contains carrot powder, onion powder, seaweed powder and ginseng root powder, rose hips and nettle leaves, in the following ratio of components, wt.%:

Carrot powder 15-15.5 Onion Powder 10-10.5 Seaweed Powder 0.05-0.06 Ginseng root meal powder 1.0-1.5 Rosehip meal powder 3.5-4.5 Nettle leaf meal 2.5-3.0 Lentil flour Rest

Introduction to the composition of the dry nutrient mixture of raw materials of a certain orientation allows us to achieve the expected technical results, namely, increasing the biological value due to the introduction of lentil flour. Lentils are a source of complete protein (up to 36%), in terms of the content of essential amino acids, lentils are close to the muscle tissue of meat. The content of threonine, valine, leucine, phenylalanine in lentil proteins is higher than in meat proteins. The amount of missing amino acids is offset by the highest protein content in lentils (1.6 times more than in meat). High carbohydrate content (53.7%) provides a high energy value of the product. A comparative characteristic of the specific activity of leguminous radionuclides grown under conditions of increased radioactive contamination (Oryol Oblast) showed that lentils are superior to many species in this indicator. In lentils, the specific activity of radionuclides is lower than in spring wheat by 3 times, winter wheat - by 4.4, rye - by 3.8, barley - by 4.2, beans - by 7.4, soybeans - by 8.4, beans. - 10.2 times. Thus, in conditions of increased radioactive background, lentils, in comparison with other leguminous crops, are characterized by the lowest accumulation of radionuclides, which is especially important when using this raw material to create a functional food product.

The dried carrot powder containing a significant amount of β-carotene (40 mg / 100 g) and carbohydrates (49.2 g / 100 g) determines the functional properties and energy value of the mixture.

The dried onion powder is rich in potassium (1050 mg / 100 g), calcium and phosphorus, which complements the functional properties of the product.

Dry kelp powder enhances the functional properties of the nutrient mixture, as it contains iodine (2.7-3%) in the form of iodides and organ iodine compounds that prevent iodine deficiency, kelp polysaccharide (up to 21%), mannitol (up to 21%) , gelatinous substance algin, alginic acid (up to 25%), providing structure-forming properties of the product, and vitamins A, B ₁ B ₂ , B ₁₂ , C and D, increasing physiological value.

Meal of medicinal and technical raw materials are formed after extraction with hot water and are a valuable component for the enrichment of functional food products, since the residual content of the main physiologically functional ingredients is quite high. Thus, relatively high content of proteins (up to 8.1%), carbohydrates (up to 48%), especially dietary fiber (up to 9.8%) and minerals (up to 2.9%) was found in ginseng root meal. In addition, the functional properties of ginseng root and its meal are associated with the presence of a complex of glycosides - ginsenosides, the content of which is up to 3.2% in the dry root and up to 0.072% in the meal. The functional properties of ginseng are due to the excitation of the central nervous system, increased mental and physical performance, the ability to adaptogenic, antioxidant properties, increased basic metabolism, the manifestation of antitumor effects.

In the meal of rose hips, the mass fraction of proteins (up to 2.4%) and carbohydrates (24.4-26.1%) is insignificant, however, dietary fiber accounts for up to 16.8%. Ascorbic acid contained in dried rosehips (1100 mg / 100 g) and in rosehip meal (up to 780 mg / 100 g), has well-defined reducing properties, is a participant in catalytic processes that occur in the tissues of a living organism, which determines the functional properties meal of rose hips, as part of a dry nutritional mixture.

Nettle leaf meal is characterized by an increased residual content of proteins (up to 12.8%) and carbohydrates (up to 40.8%), and dietary fiber accounts for about 30%. As carriers of a large amount of β-carotene (up to 23.9 mg / 100 g), vitamin C (up to 305 mg / 100 g) and K (up to 2 mg / 100 g) normalize metabolism in the body, have a vasoconstrictor effect, increase the content hemoglobin and red blood cells, increase blood coagulability, help with pulmonary, renal and intestinal bleeding, exhibit hypotensive and analgesic effects, complementing the functional effect of the dry nutrient mixture.

The meal of the used medicinal and technical raw materials differ in the content of potassium (up to 170 mg / 100 g), calcium (up to 89 mg / 100 g), magnesium (up to 94 mg / 100 g), phosphorus (up to 159 mg / 100 g) and iron ( up to 2.9 mg / 100 g), in addition, nettle leaf meal contains iodine and selenium (up to 0.06 mg / 100 g), which optimizes the mineral composition of the mixture in terms of the content and ratio of individual macro- and microelements.

For the manufacture of a dry nutrient mixture for functional purposes, lentil flour is prepared as follows: lentils are washed, free from foreign and mineral impurities, cured for 36 hours to a moisture content of 25%, steamed with hot steam at 150 ° C to a moisture content of 29% and fried at a temperature of 220 ° C to the appearance of a characteristic color and aroma is cooled and crushed to the size of particles passing through a No. 35 silk fabric sieve. Blanched carrots with columns or noodles are blanched (steamed or in hot water), chives are chopped, after which the vegetables are dried in special dryers. Dried vegetables are ground to a particle size of 0.2-0.3 mm. Sea kale according to TU 15-01 206-89 is ground into a powder with a particle size of 0.2-0.3 mm. Powders of ginseng root meal, rose hips and nettle leaves are introduced without preliminary treatment. Lentil flour, carrot powder, onion powder, seaweed powder and powders from ginseng root meal, rose hips and nettle leaves are mixed.

Example 1

Carrot powder - 15 kg, onion powder - 10 kg, seaweed powder - 0.05 kg, ginseng root meal powder - 1 kg, rosehip oil meal powder - 4 kg, nettle meal (leaf) powder were mixed in the mixers; - 3 kg, the rest is lentil flour.

Example 2

The mixture is prepared analogously to example 1, but ginseng root meal powder - 1.5 kg, rosehip powder meal - 3.5 kg, nettle meal (leaf) powder - 2.25 kg are added to the mixer, the remaining operations are carried out analogously to example 1.

Example 3

The mixture is prepared analogously to example 1, but ginseng root meal meal powder is added to the mixer - 1.25 kg, rosehip meal meal powder is 4.5 kg, nettle meal (leaf) meal powder is 2.5 kg, other operations are carried out analogously to example 1.

The resulting enriched dry nutritious mixture of functional purpose has the taste and smell characteristic of lentil flour, with a pronounced carrot-onion flavor and aroma, and a slight, mild fruity-grassy hue, light brown in color with red-orange and green inclusions. Mass fraction of moisture no more than 16%.

The proposed combination and ratio of the components of the fortified dry nutrient mixture of functional purpose increases its biological and physiological value, increases the shelf life, gives the functional properties of the finished product.

Claims (1)

The nutritional mixture, including crushed cereal base, unlike the prototype, contains lentil flour as a grain base, and the mixture also contains carrot powder, onion powder, sea cabbage powder and powders from ginseng root meal, rose hips and nettle leaves in the next the ratio of components, wt.%:
Carrot powder 15-15.5 Onion Powder 10-10.5 Seaweed Powder 0.05-0.06 Ginseng root meal powder 1.0-1.5 Rosehip meal powder 3.5-4.5 Nettle leaf meal 2.5-3.0 Lentil flour Rest