WO2010069191A1

WO2010069191A1 - Nutritional yeast food and method preparing thereof

Info

Publication number: WO2010069191A1
Application number: PCT/CN2009/074142
Authority: WO
Inventors: 俞学锋; 李知洪; 余明华; 姚鹃; 张彦; 朱娅敏; 夏长虹
Original assignee: 安琪酵母股份有限公司
Priority date: 2008-12-16
Filing date: 2009-09-23
Publication date: 2010-06-24
Also published as: JP2011530300A; CN101756216A; JP5433003B2; CN101756216B

Abstract

A nutritional yeast food and method preparing thereof. The nutritional yeast food contains yeast as its major raw material, and comprises milk powder, maltodextrin, lactose, plant grease powder, calcium carbonate, starch, white granulated sugar, and flavoring agent, essence, further comprises folic acid, vitamin B group, vitamin A, vitamin C, selenium-enriched yeast, zinc-enriched yeast, chromium-enriched yeast, iron-enriched yeast, microcrystalline cellulose, dehydrated scallion flake, cocoa powder, fruit and vegetable powder, sesame, milk tea powder, soy milk powder, oat flake. The nutritional yeast food in the forms of powder, snowflake and tablet are obtained through various methods.

Description

TECHNICAL FIELD The present invention relates to a yeast nutritious food and a preparation method thereof. BACKGROUND OF THE INVENTION Yeast cells are single-cell eukaryotic microorganisms, which are equivalent to mushrooms and fungus, and are rich in protein and vitamins, carbohydrates, fats, minerals, nucleic acids and the like. Yeast contains 18 kinds of amino acids, and contains essential amino acids, especially lysine with less content in cereal protein. The content of yeast is higher, and the ratio of amino acids is close to that recommended by FAO. The ideal amino acid composition value, so its nutritional value is higher. With the rapid growth of the world's population, food shortages are becoming more and more significant, especially in the shortage of protein foods. The production of traditional animal and vegetable protein foods is limited by agricultural technology and various environmental factors, and the growth is slow, which is difficult to meet the needs of human protein consumption. The emergence of this single-cell protein, yeast, opens up new areas of protein acquisition. In addition, yeast is rich in vitamins, minerals and polysaccharides, which provide a more balanced nutrition for the human body. And yeast has a low fat content and contains no cholesterol. It is a low-calorie, high-nutrient health food. Because yeast contains such a rich nutrients, it is possible to use yeast to prepare nutritious health foods. At present, in the prior art, the nutritious food containing yeast as the main raw material contains only a few raw materials, and the yeast uses only yeast powder, and the preparation process is single. For example, the patent "a nutritious yeast food and its preparation method" (200510015005.2), the nutrient yeast food disclosed therein only includes nutritive yeast powder, whole milk powder, (3-cyclodextrin, Sweeteners, non-dairy creamers and other additives, and the preparation of the food is only carried out using a tablet production process. Therefore, the preparation of yeast nutritious foods containing various nutrients, different dosage forms, and mouthfeel suitable for various people has become a focus of attention. SUMMARY OF THE INVENTION In order to solve the problems in the prior art, the limitations of the yeast nutritional food formula, the single preparation process, and the like, the present invention provides a yeast nutritious food and a preparation method thereof. According to an aspect of the present invention, a yeast nutritious food is provided, which comprises yeast as a main raw material, including milk powder, maltodextrin, lactose, non-dairy creamer, calcium carbonate, starch, white sugar and flavoring agent, a flavor, wherein the yeast nutraceutical food further comprises a B vitamin and a micronutrient-rich yeast, the component having the following parts by weight: yeast 5-97, milk powder 1-20, and planting moon 1-50 , calcium carbonate 0.1-50, starch 1-50, malt paste 4 blue 0-50,

1 Tang 0-50,

White stone less sugar 0-70, Folic acid 0-1, vitamin B ₁₂ 0- 1 vitamin BiO-10, vitamin B ₂ 0-10, vitamin AO-10, vitamin C 0-20, fluorsartan 0-10, zinc-rich yeast 0-40, rich Iron yeast 0-10, chromium-rich yeast 0-10, twinned cellulose 0-20. The yeast nutritious food according to the present invention, further comprising a component having the following parts by weight: white sugar 1-70, folic acid 0.00001-1, vitamin B ₁₂ 0.00001-l vitamin B^.OOOl-10, Vitamin B ₂ 0.0001- 10,

Vitamin A0.0001- 10,

Vitamin C 0.0001-20,

Fusarium odoratum 0.0001-10,

Zinc-rich yeast 1-40,

Iron-rich yeast 1-10,

Chromium-rich yeast 0.0001-10,

Microcrystalline cellulose 1-20.

The yeast nutritious food according to the present invention, which further comprises the following parts by weight: dehydrated onion pieces 1-10,

Cocoa powder 1-20,

Fruit and vegetable powder 1-20,

Sesame 1-50,

Milk tea powder 1-20,

Soy milk powder 1-20,

Oatmeal 1-20. A yeast nutritious food according to the present invention, wherein the main raw material yeast may be yeast powder or yeast milk. According to the yeast nutraceutical of the present invention, the yeast nutrient food further comprises iron-rich yeast and chromium-rich yeast. The yeast nutritious food according to the present invention, wherein the iron-rich yeast may be substituted by ferrous gluconate, iron chelating iron, ferrous ferrous sulfate, ferrous fumarate, ferrous lactate or a mixture thereof; It may be substituted by acid, gluconic acid, lactic acid, citric acid, amino acid chelating or any mixture thereof; the selenium-enriched yeast may be substituted by sodium selenite; the flavoring agent is citric acid, malic acid. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-97, milk powder 1-20, non-dairy creamer 1-50, cesium carbonate 0.1-50, Starch 1-50, vitamin C 0.1-0.3, white stone less sugar 20-70, cocoa powder 1-20. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-97, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, twin cellulose 1-20. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, sesame 1-20, white stone less sugar 1-20, malt paste 4 green 10-50. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, white stone less sugar 20-70, fruit and vegetable powder 1-20, flavoring agent 1-20. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, dehydrated onion slices 1-10. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, cesium carbonate 0.1-50, Starch 1-50, folic acid 0.05-0.1, vitamin B120.0002, vitamin A 0.1-0.3, vitamin C 0.1-0.3, iron-rich yeast 1-10. The yeast nutritious food according to the present invention, wherein the B vitamin is any one selected from the group consisting of vitamin B1, vitamin B2, vitamin B12, pantothenic acid, and niacin. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, yeast 1-10, selenium-enriched yeast 1-10, chromium-rich yeast 1-10, iron-rich yeast 1-10. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, milk tea powder, soy milk powder and oatmeal total 60. The yeast nutritious food according to the present invention is suitable for any one of a powder form, a snow flake form, and a tablet form. In another aspect of the invention, a method of preparing a yeast nutraceutical according to the invention is provided. The method for preparing a yeast nutritious food according to the present invention comprises: mixing yeast and other raw materials according to a formulation and uniformly stirring with water, followed by spray drying and packaging to obtain a powdery yeast nutritious food. The method for preparing a yeast nutritious food according to the present invention comprises: stirring and stirring the yeast with water, and then drying with a tumble dryer, wherein the drying temperature is controlled

180. C, after drying, collecting and filtering with a net, adding the other raw materials and mixing uniformly, and finally packaging, thereby obtaining a snow-shaped yeast nutritious food. The method for preparing a yeast nutritious food according to the present invention comprises: mixing yeast and other raw materials according to a formulation, then forming a tablet by granulation, drying, tableting, etc., and finally obtaining a tablet yeast by packaging. Nutritious food. Compared with the prior art, the yeast nutritious food of the present invention is added with vitamins VIII, B vitamins, vitamin C, iron-rich yeast, yeast, and fluorsartan, in addition to the materials already available in the prior art. A variety of substances, such as chromium-rich yeast, improve the nutritional properties of yeast foods, while meeting the needs of consumers for a variety of nutrients; in addition, the present invention uses a variety of processes for the preparation of yeast nutritious foods, can obtain powder, Yeast nutritious foods with different dosage forms such as snow flakes and tablets, which are developed to be suitable for different people to take nutritious foods. BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, specific examples of the yeast nutritious food of the present invention will be enumerated. It should be understood by those skilled in the art that the specific embodiments are set forth herein, and are not intended to limit the scope of the invention. Example 1 In Example 1 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 90, milk powder 18, non-dairy creamer 45, calcium carbonate 5.3, starch 50, selenium-enriched yeast 2, zinc-rich yeast 2 , chromium-rich yeast 2, folic acid 0.1, vitamin ^ 0.1, vitamin B ₂ 0.1, vitamin B ₁₂ 0.001, iron-rich yeast 2. Example 2 In Example 2 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 10, milk powder 10, non-dairy creamer 10, carbonated bow 10, starch 17.6, selenium-enriched yeast 8, rich yeast 8 , chromium-rich yeast 8, iron-rich yeast 8, vitamin 8 ^.002, vitamin B ₂ 0.002, vitamin B ₁₂ 0.00005, white stone less sugar 20, cocoa powder 10, malt paste Lai · 10. Example 3 In Example 3 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 50, milk powder 5, phytosanitary 20, calcium carbonate 40, starch 30, selenium-enriched yeast 5, zinc-rich yeast 10, chromium-rich yeast 5, folic acid 0.05, vitamin B ^, vitamin B ₂ 5, vitamin 8 ₁₂ 0.001, white stone less sugar 4.95. The yeast nutritious food of the present invention is suitable for different dosage forms including powder, snow flakes and tablets, and thus the method for preparing yeast nutritious food of the present invention may include the following three for different dosage forms: for preparing powdery yeast nutrition The method of food comprises: mixing yeast and other raw materials according to a formula, adding water and stirring uniformly, then spray drying and packaging to obtain a powdery yeast nutritious food. The method for preparing a snow flake yeast nutrient food comprises: uniformly stirring the yeast with water, and then drying with a tumble dryer, wherein the drying temperature is controlled at 180. C, after drying, collecting and filtering with a sieve, adding the other raw materials and mixing uniformly, and finally packaging, thereby obtaining a snow flake yeast nutritious food. A method for preparing a tablet yeast nutritional food, comprising: mixing yeast and other raw materials according to a formula, and then forming a tablet by granulating, drying, tableting, and the like. Finally, the tablet yeast nutrition food is obtained by packaging. Tablets may be prepared by wet granulation, one-step granulation mechanism or direct compression. Through the functional reality 3, the invention has significant immunity enhancing function, and its effect is improved compared with similar products. The specific experimental data are as follows: 1 Materials and methods

1.1 Test substance: The yeast nutritious food of the present invention, Examples 1, 2, 3 (hereinafter referred to as yeast nutritious foods Al, A2, A3), the patent "a nutritional yeast food and its preparation method" (200510015005. 2 ) The yeast nutrition food of the invention (hereinafter referred to as yeast nutrition food B, the formula is: nutritional yeast powder 18g, whole milk powder 44g, vegetable fat 15g, sucrose 9g, fructose 7.5g, (3 - cyclodextrin 2g cocoa powder 1.05g) Coffee powder 0.05g, cocoa powder flavor 3.4g). Adult recommended amount is 10g / d. According to adult 60kg body weight, that is, 0.17g / kg.bw. Different solutions are prepared according to the required concentration.

1.2 Test face animals: Clean grade BALB/c mice, male, 200, 18-22g

(Hubei Provincial Real Animal Research Center) 1.3 Grouping and administration: The mice were randomly divided into 5 groups: normal control group, Al, A2, A3 group of yeast nutrition food, and yeast nutrition food group B. Adding yeast nutrition Foods Three groups of A1-A3 and yeast nutrition food group B were intragastrically administered with 30 times human body intake (5.0 g/kg.bw), and the intragastric volume was 0.2 ml/10 g.bw.

1.4 Main instruments and reagents: 5mm diameter puncher, microscope, micro blood coagulation test panel, centrifuge, microplate reader, 96-well culture plate, 5% CO2 incubator, ink for injection, concanavalin A (ConA) , MTT, DNFB, saline, chicken red moon pack, Giemsa dye solution, YAC-1 fine moon pack, Hanks liquid, RPMI1640 complete medium, $1 Lithium acid, strontium nitrate 'chlorine ^ ^ 匕匕氮峻峻、、、、、. Gentamic acid ester (PMS), NAD, Tris-HC1 buffer

1.5 real face method

1.5.1 Carbon gallon test and organ/body weight ratio determination: At the end of the experiment, after the mice were weighed, the diluted Indian ink (100 mg/kg) was injected from the tail vein of the mouse according to the body weight, and the ink was injected 2, lOmin, respectively. The inner iliac venous plexus took 20 μl of blood and immediately added it to ₂ ml of 0.1% Na ₂ C0 ₃ solution. The optical density value (OD) was measured at 600 nm using a 721 spectrophotometer, and the Na ₂ C0 ₃ solution was used as a blank control. The mice were sacrificed, the animals were dissected, and the liver, spleen, and thoracic spring were taken out, and the blood was blotted with a filter paper and weighed. 1.5.2 delayed type hypersensitivity (DTH): After continuous gastric perfusion for 30 days, the hair of each mouse was depilated with depilatory agent, the range was about 3cm X 3cm, then evenly sensitized with DNFB solution 50 μ 1; 5 days later Then, apply 10 μl of DNFB solution evenly on both sides of the right ear of the mouse to attack. After 24 hours, the mice were sacrificed by cervical dislocation and the left and right ears were cut. The ear piece with a diameter of 5 mm was removed with a puncher. . 1.5.3 Mouse peritoneal macrophage phagocytosis chicken red blood cell experiment (half-in vivo method): After continuous gastric perfusion for 30 days, each mouse was intraperitoneally injected with 2 ml of chicken red suspension. After 30 minutes, the animal was sacrificed by cervical dislocation, and the animal was fixed on the wax plate. The skin of the abdominal wall was cut in the middle, 2 ml of normal saline was injected into the abdominal cavity, the mouse plate was rotated for 1 min, and then the abdominal cavity lotion was sucked out, and the average was divided into 2 pieces of glass. On the sheet, place in an enamel box with wet gauze and incubate at 37 ° C for 30 min. After incubation, rinse in physiological saline to remove the unpatched pieces. Dry, fix with 1:1 acetone sterol solution for 20 min, 4% (v/v) Giemsa-acid buffer for 3 min, rinse with distilled water to dry, and count the macrophage packet under the microscope.

1.5.4 ConA-induced mouse spleen lymphocyte transformation assay and mouse NK cell activity assay (lactate dehydrogenase LDH assay): 30 days after continuous gavage in mice, neck The spleen was aseptically removed, placed in a small spleen Jnr containing appropriate amount of sterile Hanks solution, and the spleen was gently shredded with 4 聂子, filtered through a 200 mesh net to prepare a single cell suspension, and the cells were prepared. The suspension was divided into two parts for ConA-induced mouse spleen lymphocyte transformation assay and mouse NK fine activity assay. 1.5.4.1 ConA-induced spleen lymphocyte transformation experiment in mice: Wash the suspension of the spleen with Hanks solution twice, each time centrifugation 1 Omin (1 OOOr/min), then ^ ¹ fine monthly suspension in lml complete In the culture medium, the number of viable cells (over 95%) was counted by trypan blue staining, and the fineness was adjusted to 3 X 106 cells/ml. Each of the fine suspensions was added to a 24-well culture plate in two wells, 1 ml per well, and 75 μl η Α solution was added to the well, and the other well was used as a control, and cultured in an incubator for 72 hours. Four hours before the end of the culture, 0.7 ml of the supernatant was aspirated per well, 0.7 ml of serum-free RPMI1640 medium was added, and ΜΤΤ50 μl/well was added thereto, and the culture was continued for 4 hours. After the completion of the culture, 1 ml of acidic isopropanol was added to each well, and the mixture was mixed and dissolved. Then, it was dispensed into a 96-well culture plate, and three parallel holes were made per well, and the optical density value was measured by a microplate reader at a wavelength of 570 nm. Determination of mouse NK cell activity (Lactate dehydrogenase LDH assay): The gram-specific culture was performed 24 hours before the test, washed three times with Hanks before application, and adjusted to a fine concentration of 4 105 with RPMI1640 complete medium. Ml. The fine suspension was washed twice with Hanks' solution and centrifuged for 10 min (1000 r/min) each time. Discard the supernatant ^] take the fine-grained pulp bomb, force into the 0.5ml sterilized water for 20s, lyse the fine monthly bag and then add 0.5ml 2 times Hanks solution and 8ml Hanks solution, centrifuge lOmin (1000 r/min ), resuspended in 1 ml of complete medium, diluted with 1% glacial acetic acid, counted, and counted viable cells (over 95%) by trypan blue staining, adjusted to a fine concentration of 2 107 cells/ml. 100 μ 取和效效效效效效效效效效效效效效效效效效效效加入加入加入加入加入加入革革革革革革革革革革革革革革革革革革革革革革革革The maximum release of gaba fine and the 1% ΝΡ40 each 100 μ 1, each of the three sets of three wells, cultured at 37 ° C, 5% CO 2 incubator for 4 hours, and then the plate was centrifuged ( 1500 r/min ) 5 min, absorb the supernatant 100 μ 1 per well In the 孑L culture plate, simultaneously force the LDH matrix solution ΙΟΟμΙ, react for 3 min, and add 1 mol/L of HC130 μ1 per 孑L force port, and measure the optical density value (OD) at 490 nm. result

2.1 The effect of two yeast nutritious foods on the organ/body weight ratio of mice. The results are shown in Table 1. Table 1 Effect of two yeast nutritious foods on the organ/body weight ratio of mice (士 s )

Number of animals Spleen / body weight ratio

Group (g/kg.b _W )

( 'only Z) " ¹ Ί '" weight ratio ( mg / g )

(m ' ^Ύ thymus / body

g/ 7g.)

Control group Γο""" 9?±ο Γ 1.69 ±0.17 Yeast nutritious food A1 group 10 4.06 ±0.37 2.14±0.18"" Yeast nutritious food Α 2 group 10 4.07 ± 0.29 1.95 ± 0.12"" Yeast nutritious food A3 group 10 4.03 ± 0.32 2.06±0.16"" Yeast Nutrition Foods Group 10 4.02 ± 0.34 1.87 ±0.22

* Compared with the control group, p<o.05 The spleen/weight ratio of the two yeast nutrition foods was compared with the control group, p>0.05, no significant difference; the thymus/body weight ratio was compared with the control group, P<0.05, Significant differences.

2.2 The effects of two kinds of yeast nutritious foods on the mouse's fine immune function (spleen lymphocyte pericyte transformation experiment and mouse delayed type allergy (DTH)), see Table 2. Two yeast nutritious foods immunized mice Functional effects (groups other 'J (g/kg.bw) number of animals ConA induced spleen DNFB i show

(only) lymphocyte proliferation OD DTH ear swelling degree

Difference (mg)

Control group 10 0.053 ±0.011 5.79+ 1.27 Yeast nutritious food A1 group 10 0.106 iO.OlO ^{1 3} 9.14 soil 1.18 ¹ ' ³ yeast nutrition food A2 group 10 0.089 iO.OU ¹ ' ³ 8.57 ± 1.25 ¹ ' ³ yeast nutrition food A3 Group 10 0.097 iO.013 ^{1 3} 8.89 ± 1.22 ¹ ' ³ Yeast nutritious food Group B 10 0.071 ±0.013 ² 6.27 ± 1.30 ² ( l ) Compared with the photo la p < o.oi

( 2 ) with the monthly group 匕 P < 0.05

(3) The yeast nutrition food A1-A3 group was compared with the yeast nutrient food group B P < 0.05. The OD difference of the lymphocyte proliferation experiment of the yeast nutrition food A1-A3 group was significantly higher than that of the control group (P < 0.01). The degree of ear swelling was also significantly higher than that of the control group (P<0.01), and there was a significant difference between the yeast nutrition food A1-A3 group and the yeast nutrient food group B (P<0.05). The effects of two yeast nutritious foods on mouse monocyte-macrophage function (mouse carbon clearance assay, mouse peritoneal macrophage phagocytosis of chicken red blood cells) are shown in Table 3. Table 3 Effect of two kinds of yeast nutritious foods on the function of mononuclear-macrophages in mice (Shi s)

Mouse peritoneal macrophage phlegm chicken red number of animals

Group 'J (g/kg.bw) cell capacity

(only) 3 phlegm index

Phagocytosis rate (%) phlegm index control group 3.57 ± 0.40 26.3 ± 4.2 0.35 ± 0.07 yeast nutrition food A1 group 5.68 tOJl ¹ ' 29.3 ± 4.5 0.67 ± 0.04 ¹ ' yeast nutrition food A2 group 4.35 ± 0 · 37 ¹ ' 27.3 3.7 0.51 tO.OS ¹ ' Yeast nutritious food A3 group 4·72±0·28 ¹ ' 28.7 3.9 0.58 tO.OS ¹ ' Yeast nutritious food group B 3.74±0·33 ² 26.5 4.7 0.45 ± 0.05 ²

( 1 ) Compared with ^ 照 la目 p < o.oi

( 2 ) with the monthly group 匕 P < 0.05

(3) Compared with the yeast nutrition food group B, the yeast nutrition food A1-A3 group had P < 0.05. The yeast phagocytosis index of the yeast nutrition food A1-A3 group was significantly higher than that of the control group, P<0.01. The phagocytosis rate of mouse peritoneal macrophages phagocytized chicken red blood cells was significantly higher than that of the control group, ρ<0.01. Moreover, the yeast nutrition food A1-A3 group had a significant difference of 0.05<0.05 compared with the yeast nutritious food Β group. The effects of two yeast nutritious foods on the activity of mouse NK cells are shown in Table 4. Effects of two yeast nutritious foods on the fine activity of NK in mice (groups other 'J (g/kg.bw) number of animals (only) NK fines activity%

Control group 10 23.95 ± 3.64 Yeast nutritious food A1 group 10 40.76 ± 5.12 ¹ ' ³ yeast nutrition food A2 group 10 35.58 士 ^ ¹ ' ³

Yeast Nutritional Food A3 Group 10 38.21 士^ ¹ ' ³

Yeast Nutritional Food Group B 10 28.14 ± 4.28 ²

( 1 ) compared with the ratio of la to p < 0.01

( 2 ) Compared with the control group P < 0.05 ( 3 ) yeast nutrition food A1- A3 group and yeast nutrition food group B P < 0.01 yeast nutrition food A1-A3 group NK cell activity compared with the control group , P < 0.01, there is a very significant difference. Moreover, there was a significant difference between the yeast nutrient food A1-A3 group and the yeast nutraceutical food group B P < 0.01, and there was a significant 'I' difference. Conclusion This fact is based on the yeast nutrition food of the present invention (yeast nutritious food)

A1-A3) and the patent "a nutritious yeast food and its preparation method" (200510015005.2) invented the yeast nutritious food (yeast nutrient food B), and carried out the mouse cellular immune function test (mouse spleen lymphocyte transformation experiment and Delayed allergic reaction (DTH) in mice, mononuclear-macrophage function test (mouse carbon clearance test, mouse peritoneal macrophage phagocytosis of chicken red blood cells), NK cell activity assay. The experimental results show that the yeast nutraceutical food A 1 -A3 of the present invention can significantly improve various immune functions of the mouse than the yeast nutritious food B. The invention has been described above on the basis of the specific preferred embodiments, but it will be apparent to those skilled in the art that the invention may be increased without departing from the spirit and scope of the invention as defined by the appended claims. Changes and changes.

Claims

Rights request

A yeast nutritious food, comprising yeast as a main raw material, comprising milk powder, maltodextrin, lactose, non-dairy creamer, calcium carbonate, starch, white sugar, flavoring agent, flavor, characterized in that the yeast nutritious food Also included are B vitamins and yeasts rich in trace elements having the following parts by weight: yeast 5-97, milk powder 1-20, non-dairy creamer 1-50, strontium carbonate 0.1-50, starch 1-50, Maltodextrin 0-50,

1 Tang 0-50, white stone less sugar 0-70, folic acid 0-1, vitamin B ₁₂ 0- 1 vitamin BiO-10, vitamin B ₂ 0-10, vitamin AO-10, vitamin C O-20,

Fusarium odoratum 0-10,

Zinc-rich yeast 0-40, Iron-rich yeast 0-10,

Chromium-rich yeast 0-10,

Microcrystalline cellulose 0-20.

The yeast nutritious food according to claim 1, further comprising the component having the following parts by weight:

White Stone Less Sugar 1-70,

Folic acid 0.00001-1,

Vitamin B ₁₂ 0.00001- 1

Vitamin B OOOl-10,

Vitamin B ₂ 0.0001-10,

Vitamin A0.0001- 10,

Vitamin C 0.0001-20,

Fusarium odoratum 0.0001-10,

Rich yeast 1-40,

Iron-rich yeast 1-10,

Chromium-rich yeast 0.0001-10,

Microcrystalline cellulose 1-20.

The yeast nutritious food according to claim 1, wherein the yeast nutritional food further comprises one or more of the following parts by weight:

Dehydrated onion slices 1-10,

Cocoa powder 1-20,

Fruit and vegetable powder 1-20, Sesame 1-50, milk tea powder 1-20, soy milk powder 1-20, oatmeal 1-20.

4. The yeast nutritious food according to claim 1, wherein the main raw material yeast is yeast powder or yeast milk.

5. The yeast nutritious food according to claim 1, wherein the iron-rich yeast may be composed of ferrous gluconate, iron chelate iron, ferrous ketone, ferrous fumarate, ferrous lactate or Substituting any mixture; the yeast can be replaced by ketone, gluconic acid, lactic acid, citric acid, amino acid chelating or any mixture thereof; the gram-rich yeast can be composed of stannous acid Sodium substitution; the flavoring agent is citric acid, malic acid.

6. A method for preparing the yeast nutraceutical according to claim 1, characterized in that the method comprises mixing the yeast and other raw materials according to a formulation and uniformly stirring with water, then spray drying and packaging to obtain a powder. Shaped yeast nutritious food.

A method for producing the yeast nutritious food according to claim 1, characterized in that the method comprises stirring the yeast with water and then drying it with a tumble dryer, wherein the drying temperature is controlled at 180. C, after drying, collecting and filtering with a sieve, adding the other raw materials and mixing, and finally packaging to obtain a snow-shaped yeast nutritious food.

8. A method for preparing the yeast nutraceutical according to claim 1, characterized in that the method comprises mixing the yeast and other raw materials according to a recipe, The tablet is then formed by granulation, drying, tableting, etc., and then packaged to obtain a yeast food for the tablet.