WO2015110075A1 - 吸附植物甾醇的食品及其生产方法 - Google Patents

吸附植物甾醇的食品及其生产方法 Download PDF

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WO2015110075A1
WO2015110075A1 PCT/CN2015/071519 CN2015071519W WO2015110075A1 WO 2015110075 A1 WO2015110075 A1 WO 2015110075A1 CN 2015071519 W CN2015071519 W CN 2015071519W WO 2015110075 A1 WO2015110075 A1 WO 2015110075A1
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phytosterol
oil
food
plant
phytosterols
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PCT/CN2015/071519
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English (en)
French (fr)
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郑鉴忠
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郑鉴忠
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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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • 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
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • 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

Definitions

  • the food for adsorbing plant sterol and the production method thereof belong to the technical field of food and food production and processing.
  • Plant sterols are trace amounts of active constituents in plants and function as stable cell membranes in cells, which are widely found in roots, stems, leaves, fruits and seeds of plants.
  • phytosterols 4-methyl sterol, 4-methyl decyl alcohol, and 4,4-dimethyl sterol.
  • Commonly used ⁇ -sitosterol, stigmasterol, campesterol, rapeseed sterol, oat sterol and ergosterol belong to 4-methyl sterol.
  • Free sterols and sterol esters are soluble in non-polar solvents such as n-hexane, while thioglycosides and acylated glucosides require a polar modifier to dissolve.
  • Most of the plant sterols are solid and have a high melting point.
  • the melting points of sitosterol, campesterol and stigmasterol are 140 ° C, 157 ° C to 158 ° C and 170 ° C, respectively, and hydrogenation may occur at a temperature close to the melting point for a long time.
  • Phytosterol products are generally extracted from soapstocks and deodorized distillates during refining of vegetable oils.
  • the US Food and Drug Administration (FDA) has specified the correct identification of phytosterol esters and plant stanol esters.
  • the phytosterol esters are labeled as follows: “Each food contains at least 0.65 g of phytosterol ester per day. Take it twice with other low-saturated fatty acids and low-cholesterol diets. The total daily dose is not less than 1.3g phytosterol ester, which can reduce the incidence of heart disease.
  • Phytosterols have been widely used in medicine. Lowering serum cholesterol concentration is the main function of phytosterols. Supplementation of phytosterols can significantly reduce total cholesterol (TC) and low-density lipoprotein (LDL) levels in blood without reducing high-density lipoprotein (HDL) and triglyceride levels. The LDL/HDL ratio is lowered without any significant side effects.
  • the phytosterols in the digestive tract mainly reduce cholesterol by inhibiting the absorption of cholesterol, which is manifested by the inhibition of cholesterol in the small intestine to dissolve in the absorption site of bile acid micelles and cholesterol competing intestinal microvilli.
  • phytosterols have certain inhibitory effects on the development of certain cancers in the body, such as breast cancer, stomach cancer, and intestinal cancer. Ingestion of more plant sterols can reduce the occurrence of gastric cancer. Risk, reduce the incidence of lung cancer in the population; animal experiments have also shown that 2% of plant sterols in feed can eliminate cholic acid-induced colon cell proliferation and prevent colon cancer. Prevention and treatment of prostate diseases is also the main function of plant sterols.
  • Plant sterols have certain positive significance in reducing the incidence of prostate hypertrophy and prostate cancer in men; phytosterols also have hormonal functions, because phytosterols are chemically similar to cholesterol, It has a good effect in the prevention and treatment of prostate diseases and breast diseases. Many researchers believe that it can exhibit certain hormonal activity in the body and has no hormonal side effects. Other functions of plant sterols: anti-inflammatory effects, immune regulation, prevention and treatment of gallstones, regulation of growth, anti-virus, anti-oxidation, anti-aging, beauty, health promotion, inhibition of platelet aggregation and so on.
  • Phytosterols are insoluble in water or acid-base salts, are insoluble in oil, and are difficult to absorb and utilize in human bodies; crystalline plant sterols or ordinary The phytosterols in the diet cannot be dissolved by the digestive juice, and the human body utilizes less than 5%. It is still the bottleneck of the widespread application of phytosterol foods. Crystalline state (tablets, powders) The hydrophilic groups of phytosterols are inward, are not easily soluble in water or incorporated into emulsified bodies. The direct bioavailability of phytosterol products in the intestine is very low, and the effect of inhibiting cholesterol absorption is weak. Increasing the dose of phytosterol can meet the absorption, but it may cause adverse effects such as the absorption of carotenoids and fat-soluble vitamins. Very few people may also have hypersalemia.
  • phytosterol esters are absorbed by the hydrolysis of pancreatic cholesterol lipase into free sterols, which is the only difference in metabolism between free sterols and ester sterols, so phytosterol esters also have the physiological function of phytosterols.
  • phytosterols for health care products or health foods are commercially available as capsules, tablets, and powder products. There are still no weak points that break through the absorption and utilization of the intestines, and the high price and appearance of medicines make the people respect themselves. Most of the phytosterol drinks are patented technology, nano-scale crystals, complex production process, too many emulsifiers or additives are limited by the food safety law, high cost, low content, drinks are mainly used to quench the thirst, the prospect is uncertain. The phytosterols have low solubility in oil, and the edible oils contain phytosterols which are very limited.
  • the edible oil dissolves about 2% of phytosterols and less than 1% at 5 °C.
  • the plant sterol content is strictly controlled.
  • phytosterols in edible oil are mainly used in market speculation. For example, 10,000 ppm of phytosterol edible oil that a company strongly promotes, that is, phytosterol 1g/100g. Supplementing 1.3g or more of plant sterols per day can reduce the serum cholesterol concentration, at least 130g of this oil.
  • the recommended amount of edible oil for the Chinese Dietary Guidelines is no more than 25 grams per day for the average person. Obviously, the average person who eats 130g of this oil every day runs counter to a healthy diet and is simply unreliable.
  • the food adsorbing phytosterols and the production method thereof increase the phytosterol content adsorbed by common foods by 3 to 30 times, and the phytosterols can be widely added to the ordinary foods of the people.
  • Mainly the foods that absorb phytosterols or the quality of plant sterol butter are stable and controllable, and regular food production enterprises can standardize production.
  • a variety of fried foods, baked goods, convenience foods, small foods can absorb plant sterols, a wide variety of products, low prices, is a popular health food.
  • Plant sterol fortified foods have the effect of lowering serum cholesterol concentration, anti-oxidation, anti-virus and eliminating excessive oxygen free radicals in the general population.
  • Food for adsorbing phytosterols and production method thereof the production steps thereof: raw food processing ⁇ food adsorption phytosterol ⁇ finished product processing of food; characterized in that phytosterols uniformly distributed in oils with phytosterol content of 2 to 70% are free or molecular State or complete dissolution, including phytosterol infiltrated oil and phytosterol butter.
  • the initial processing of food is the production and processing method of common food: fresh or refrigerated animal and plant ingredients including edible fungi and tofu are cleaned and divided into primary pieces and cut into small pieces, pieces, blocks, strips, diced or silk, and color protection, Filter off the crumbs, remove the astringency from the astringent ingredients, add in the water or boil in the soup with spices or seasonings, boil the vegetables in the 6 to 8 mature, boil the vegetables 8-9, and remove the water. Cool to 70 ⁇ 95 ° C spare; fried meat food, beans nuts or grain grain ingredients according to the ordinary method or after high temperature (180 ° C) bulk and medium temperature (160 ° C) shaped fried after use; fried Pastries include instant noodles, French fries, and snow cakes. They are processed before frying in the usual way; baked goods, including cakes, are produced by ordinary methods or baked and cooled to 80-145 ° C for use.
  • Vegetable oil with a sterol content of 2 to 70% Weigh the plant sterol, add it to the edible oil and fat at a temperature of 60-80 ° C, the mass is 1 to 2 times, stir and heat to 100-240 ° C, and then put 70-145 °C edible oil and fat are stirred, so that the plant sterol is free or molecularly dissolved or evenly distributed in the oil; maintaining the temperature of 70-145 °C is the phytosterol infiltration of oil, which is beneficial to the adsorption and infiltration of the plant sterol with the oil surface.
  • infiltrated oil contains more than 20% of animal fat, and it is quickly cooled and packaged in a sealing device to make phytosterol butter.
  • the phytosterol uniformly distributed in the butter is in a free or molecular state; the phytosterol infiltrated oil or the phytosterol butter used for the application may be added with a fragrance or a seasoning;
  • the above processed materials are used to produce foods that adsorb phytosterols: fresh or refrigerated plants and animals including edible fungi and tofu alternate ingredients are placed in plant sterol infiltrated oil for 0.1 to 10 minutes; fried beans and nuts are ground. Or food grain spare ingredients, fried cakes, including instant noodles, French fries, and ice-cream alternate ingredients are added to the plant sterol infiltrated oil for 1 to 10 minutes; spare baked goods include cake surface or sandwich phytosterol impregnated oil or Phytosterol butter
  • Edible oils and fats include edible vegetable oils, animal oils, blended oils or mixed oils of edible vegetable oils and animal oils; three types of plant sterols are 4-methyl sterol, 4-methyl sterol, 4,4-dimethyl sterol and their decane.
  • Alcohols, as well as their esterified phytosterol esters and plant stanol esters include both single species of phytosterols, plant stanols or phytosterol esters, plant stanol esters, or mixtures thereof.
  • the finished product processing of food is the production method of common food:
  • Fresh or chilled plants and animals including edible fungi and tofu, fried bean nuts or grain kernels are degreased, seasoned, packaged, sterilized, cooled, inspected, and warehousing are qualified products; fresh or refrigerated phytosterols are adsorbed Animals and plants, including edible fungi and tofu foods, have a sterol content of 0.1-0.9%, a plant sterol-impregnated oil content of 3 to 8%, a moisture content of 5 to 80%, and can produce fresh crisp fruits and vegetables with a moisture content of 20% or more.
  • Baked foods including pastries, are qualified products by deoiling, cooling, packaging, inspection, and storage.
  • the plant sterol content is 0.1-0.8%
  • the phytosterol-impregnated oil or butter content is 1-5%
  • the moisture content is 3-15. %.
  • Steps for producing milk beverages of bean kernels, grain seeds or embryos thereof adsorbing phytosterols Bean nuts or peanut kernels or grain seeds or embryos thereof soaked or soaked and peeled ⁇ adsorbed plant sterol ⁇ milk beverage production; Soybean nuts or grain seeds or their embryos soaked or soaked, dried or dried to surface water are placed in the phytosterol ester infiltrated oil for 1 to 15 minutes; milk drink production method: adsorption of plant sterol Deoiling ⁇ Soaking or boiling ⁇ Slurry ⁇ Fine grinding ⁇ Filtration ⁇ Emulsification and volume adjustment ⁇ Fragrance ⁇ pH adjustment ⁇ Homogenization ⁇ Filling ⁇ Sterilization ⁇ Cooling ⁇ Inspection ⁇ Finished product, product phytosterol content 300 ⁇ 2000mg /L; production method of solid instant milk beverage: desorption of phytosterol products ⁇ soaking or boiling ⁇ beating ⁇ fine grinding ⁇ filtration ⁇ concentration ⁇ spray drying ⁇ packaging ⁇ inspection ⁇
  • Example 1 Fresh chicken wings and chicken claws adsorbing plant sterol and production method thereof
  • Fresh chicken wings and chickens that adsorb phytosterols and production methods thereof, the production steps are: processing of fresh chicken wings and chicken feet, fresh chicken wings, chicken feet, adsorption of plant sterols, and processing of fresh chicken wings, which are characterized by chicken wings and chicken feet.
  • Plant sterols are adsorbed by phytosterol-impregnated oils of 10 to 15% of plant sterols and at a temperature of 100 to 145 ° C, so that the phytosterol content of chicken wings is 0.1 to 1.1%.
  • the fresh processing of chicken wings and chicken feet is the production and processing method of common chicken wings.
  • Fresh or chilled chicken wings chicken claws are cleaned and divided into primary finishing, cut into small pieces, blocks, strips, and diced, filtered to remove debris, put into clear water or soup with spices and spices to cook 8 to 9 mature, fish Go out to the water, cool to 70 ⁇ 95 ° C spare.
  • Plant sterol infiltration of oil Weigh 0.3 to 0.5kg of plant sterol, add it to the temperature of 60 ⁇ 80 ° C edible oil 1.0kg, stir and heat to 170 ° C, then put 70 ⁇ 100 ° C of edible oil 9.0kg, stir and add 0.9 ⁇ 1.2kg of plant stanol ester, heated to 140 ° C with stirring, so that plant sterols and plant stanol esters are free or molecular state or completely dissolved, evenly distributed in oils and fats.
  • the chicken wings of the chicken wings that are cooled to 70-95 ° C are placed in the phytosterol-impregnated oil at a temperature of 110-140 ° C for 1 to 5 minutes to ensure that the chicken wings 10 are mature and the nutrient loss is small.
  • the finished product processing of fresh chicken wings and chicken feet is the production method of ordinary chicken wing chicken feet food products.
  • the fresh chicken wings of chicken cockroaches adsorbed with phytosterols are hot, degreased, seasoned, packaged, sterilized, cooled, inspected, and packed into storage.
  • the content of sterol + plant stanol ester of fresh chicken wings and chicken stalks adsorbing phytosterols is 300-800 mg/100 g, and the phytosterol-impregnated oil content is 3-6%.
  • the fresh chicken wings have more than 25% moisture content.
  • the same method can be used to produce fresh chicken legs, fresh duck neck, fresh pig skin, fresh sheep's hooves, meatballs, fish balls, beef ribs and other meat products.
  • Rabbit meat adsorbing plant sterol and production method thereof the production steps are: initial processing of rabbit meat ⁇ rabbit meat adsorption plant sterol ⁇ rabbit meat finished product processing, characterized in that rabbit meat contains 10-15% phytosterol, temperature 100
  • the initial processing of rabbit meat is the production and processing method of common rabbit meat.
  • Fresh or chilled rabbit meat is cleaned and divided into primary finishing, cut into silk, strips, and diced, boiled to remove the smell of earthworms, and then boiled in a soup with spices and seasonings to cook 8-9 mature, remove and remove Water, cool to 70 ⁇ 95 ° C spare.
  • Plant sterol infiltration of oil Weigh 0.2 to 0.4 kg of plant sterol, add 0.5 kg of edible oil at a temperature of 60-80 ° C, stir to 170 ° C, then add 9.5 kg of edible oil at 70-100 ° C, stir and add 0.8 ⁇ 1.1 kg of phytosterol ester, stirred and heated to 140 ° C, so that plant sterols and phytosterol esters are free or molecular state or completely dissolved, evenly distributed in the oil. Plant sterols and phytosterol esters 10-15% of plant sterols impregnate the oil, maintaining the temperature of 110 ⁇ 140 ° C, which is beneficial to the adsorption and infiltration of phytosterols with the surface of the rabbit meat.
  • the spare rabbit meat cooled to 70-95 ° C is placed in the phytosterol-impregnated oil at a temperature of 110-140 ° C for 1 to 8 minutes to ensure that the rabbit meat 10 is mature and the nutrient loss is small.
  • the finished product processing of rabbit meat is the production method of ordinary rabbit meat products.
  • Rabbit meat that has been adsorbed with phytosterols is hot, degreased, seasoned, packaged, sterilized, cooled, and inspected into the warehouse.
  • the phytosterol-inducing rabbit phytosterol + phytosterol ester content is 300-600 mg/100 g
  • the plant sterol-impregnated oil content is 3 to 5%
  • the moisture content is 25% or more, which is fresh rabbit meat.
  • the same method can be used to produce artificially fed fur animal meat products such as fox meat, mutton meat, and nutria meat, or fish, shrimp, and fish food such as fish balls and fish.
  • Example 3 Crisp fish block adsorbing plant sterol and production method thereof
  • the crispy fish block which adsorbs plant sterol and the production method thereof, the production steps are: the initial processing of the crispy fish block ⁇ the processing of the fragrant fish block to adsorb the plant sterol ⁇ the crispy fish piece, which is characterized in that the crispy fish pieces are
  • the phytosterol-impregnated oil containing 10 to 15% of plant sterol and 100-145 ° C of water absorbs plant sterols, so that the phytosterol content of the crispy fish pieces is 0.1 to 1.1%.
  • the initial processing of crispy fish pieces is the production and processing method of common fish pieces.
  • Fresh or chilled fish are cleaned and divided into primary pieces and cut into pieces ⁇ dipped ⁇ rinsed ⁇ fried.
  • the oil temperature is 180 ° C ⁇ 160 ° C
  • the fish fills up the fish has a firm feeling.
  • the surface is yellow, it is picked up and drained.
  • Plant sterol infiltration of oil Weigh 0.3 to 0.5 kg of plant sterol, add 0.5 kg of edible oil at a temperature of 60-80 ° C, stir to 170 ° C, then add 9.5 kg of edible oil at 70-100 ° C, stir and add 0.7 ⁇ 1.0 kg of phytosterol ester, heated to 140 ° C with stirring, so that the plant sterols and phytosterol esters are in a free or molecular state or completely dissolved, evenly distributed in the oil. Plant sterols and plant sterol esters with 10 to 15% phytosterols impregnate the oil, maintaining a temperature of 110-140 ° C, which is beneficial to the adsorption and infiltration of phytosterols on the surface of the fish pieces.
  • the spare fish pieces are placed in the phytosterol-impregnated oil at a temperature of 130-140 ° C for 1 to 4 minutes to ensure that the crispy fish pieces 10 are mature and the nutrient loss is small.
  • the finished product processing of crispy fish pieces is the production method of the finished products of common crispy fish pieces.
  • the content of sterols + phytosterol esters of citric acid-absorbing fish phytosterols is 300-700 mg/100 g, and the phytosterol-impregnated oil content is 3-6%.
  • Fish balls, fish, fish, shrimps or other seafood products that absorb phytosterols can be produced by the same method.
  • Example 4 fried peas adsorbing phytosterols and production method thereof
  • Fried peas adsorbing phytosterols and a production method thereof are: processing of peas initial processing ⁇ fried peas adsorbing phytosterol ⁇ fried peas, characterized in that fried peas contain 10-15% of phytosterols, The plant sterol infiltrated the oil at a temperature of 100 to 145 ° C to adsorb phytosterol, so that the phytosterol content of the fried peas is 0.1 to 1.1%.
  • the initial processing of peas is the production and processing method of common peas. After the first soaking of the peas and the second soaking, the water is dehydrated or dried, and the high temperature (180 ° C) is bulky ⁇ medium temperature (160 ° C) to set the fried peas for use.
  • Plant sterol infiltrated oil Weigh 0.3 to 0.5 kg of plant sterol, add 0.8 kg of edible oil at a temperature of 60-80 ° C, stir to 170 ° C, then add 90.2 kg of edible fat at 70-100 ° C, stir and add 9.7 ⁇ 14.5 kg of phytosterol ester, stirred and heated to 140 ° C, so that plant sterols and phytosterol esters are free or molecular state or completely dissolved, evenly distributed in the oil.
  • Phytosterols and phytosterol esters 10-15% of plant sterols are impregnated with oil, maintaining a temperature of 110-140 ° C, which is beneficial to the adsorption and infiltration of phytosterols by the surface of the peas.
  • the spare fried peas are placed in the phytosterol-impregnated oil at a temperature of 110-140 ° C for 1 to 5 minutes to ensure that the fried peas are crisp and the nutrient loss is small.
  • the finished processing of fried peas is the production method of ordinary fried peas. Fried peas adsorbed with phytosterols, hot deoiling, seasoning, bag sealing, sterilization cooling and packing, insulation inspection, and finished products.
  • the fried pea plant adsorbing phytosterol has a sterol+phytosterol ester content of 300-600 mg/100 g, and a plant sterol impregnation oil content of 3-5%.
  • the same method can be used to produce fried peanut kernels, fried crispy soybeans, fried crispy almonds, fried crispy green peas, fried crispy beans, fried crispy corn, and fried crispy corn.
  • Example 5 Low-temperature fried instant noodles adsorbing phytosterols and production method thereof
  • Instant noodles for adsorbing phytosterols and production methods thereof are: instant processing of instant noodle cake ⁇ instant noodle cake adsorption of phytosterol ⁇ instant noodle processing, characterized in that instant noodle cake contains 3-10% phytosterol and temperature 120-145 The plant sterol infiltrated into the oil at °C to adsorb phytosterol, so that the phytosterol content of the instant noodle cake is 0.1-1.1%.
  • the instant processing of instant noodle cake is the production and processing method of ordinary instant noodle cake.
  • the production steps are: batching ⁇ mixing ⁇ stirring and surface ⁇ aging ⁇ composite rolling ⁇ continuous rolling ⁇ cutting forming ⁇ steaming surface ⁇ quantitative cutting.
  • Plant sterol infiltrated oil Weigh 0.2kg of plant sterol, add 0.5kg of edible oil at a temperature of 60-80°C, stir to 170°C, add 99.5kg of edible fat at 70 ⁇ 100°C, stir and add 4.8kg of plants.
  • the sterol ester is heated to 140 ° C with stirring, so that the phytosterol and the phytosterol ester are in a free or molecular state or completely dissolved and uniformly distributed in the oil.
  • the quantitatively cut instant noodle cake is placed in the phytosterol-impregnated oil at a temperature of 130-145 ° C for 1.3 to 1.8 minutes to ensure that the instant noodle cake is crispy and has less loss of nutrients.
  • the processing of finished products of instant noodles is the production method of ordinary instant noodles. After the instant noodle cake adsorbed with phytosterol is hot deoiled, follow the steps: cooling ⁇ sorting ⁇ adding soup package ⁇ packaging inspection ⁇ storage.
  • the instant noodle cake adsorbing phytosterol has a sterol ester content of 350-900 mg/100 g, and the phytosterol-impregnated oil content is 7-15%.
  • fried cakes such as fried sugar, cat ears, pumpkin pie, bagels, sand, golden honey, fried red bean burgers, glutinous rice strips, sesame strips, nectar jujube, and Jiangsi.
  • Shaqima Fu cake, open smile, small hemp ball, crisp twist, honey twist, Melaleuca twist, Tianjin twist, milky crispy twist, ear fried cake, fried shortbread, Yipin, Yuanbao cake, Fork, sand, snow cake, etc.
  • the barbecue product and the production method thereof for adsorbing phytosterols are produced by the following steps: primary processing of the barbecue, adsorption of the phytosterol by the barbecue, and processing of the roasted meat, characterized in that the surface of the barbecue is 80% 145 ° C at the end of baking. Phytosterols at ⁇ 145 °C infiltrate the oil, so that the phytosterol content of the barbecue is 0.1-1.1%.
  • the initial processing of barbecue is the production and processing method of ordinary meat. Fresh or chilled livestock and poultry fish are cleaned or divided and then sorted ⁇ seasoned marinated ⁇ aired or dried ⁇ cooked and ready for use.
  • Plant sterol infiltrated oil Weigh 1.0kg of plant sterol, add 1.5kg of edible vegetable oil at a temperature of 60-80°C, stir to 170°C, add 3.5kg of edible oil at 70 ⁇ 100°C, stir and heat to 140°C.
  • the plant sterol is in a free or molecular state and uniformly distributed in the oil; a fragrance or a seasoning can also be added as needed.
  • Plant sterols with a plant sterol content of 20% are impregnated with oil, maintaining a temperature of 80-140 ° C, which is beneficial to the adsorption and infiltration of phytosterols by the surface of the meat.
  • the broth at 80-140 ° C is used to infiltrate the oil at 80-140 ° C, so that the surface of the barbecue is uniformly distributed with phytosterol infiltrated with oil, and the sterol infiltrate the oil content by 1 to 3%.
  • the finished product processing of barbecue is the production method of ordinary barbecue products.
  • the barbecue is smeared with phytosterol impregnated grease, bagged (or cut bagged), sealed, sterilized, cooled, boxed, insulated, and finished.
  • the phytosterol content of the barbecue plant adsorbing phytosterol is 200-600 mg/100 g.
  • the roasting of phytosterol-impregnated oil includes whole-roasted and sliced meat products of livestock and poultry, such as roast duck, roast chicken, roast rabbit, roasted whole lamb, grilled fish, roast suckling pig, grilled fillet, grilled steak , kebabs, pork chop, beef chop, shredded beef, etc.
  • Example 7 Baked food adsorbing phytosterol and production method thereof
  • the baked food adsorbing phytosterol and the production method thereof are the following steps: raw processing of baked food ⁇ baking of food to adsorb phytosterol ⁇ processing of finished food of baked food, characterized in that: plant sterol infiltration with plant sterol content of 15 to 25% The fat or vegetable sterol butter is applied to the baked food so that the phytosterol content of the baked food is 0.2 to 0.9%.
  • the initial processing of baked goods is the production and processing method of ordinary baked goods.
  • the production steps are: mixing of ingredients ⁇ fermentation, turning over ⁇ continuing fermentation ⁇ shaping ⁇ baking, cooling to 80 ⁇ 145 ° C for use.
  • Plant sterols and fats Weigh 0.2kg of plant sterols, add 0.5kg of edible vegetable oil at a temperature of 60-80°C, stir to 170°C, add 6.1kg of edible vegetable oil at 70 ⁇ 100°C, 3.4kg of animal oil, stir and add 1.8. Kg plant sterol ester, heated to 140 ° C with stirring, so that plant sterols and phytosterol esters are free or molecular state or completely dissolved, evenly distributed in the oil.
  • Plant sterols and phytosterol esters are 20%: maintaining a temperature of 80-140 ° C is a plant sterol impregnated with oil, which is beneficial to the adsorption and infiltration of phytosterols with baked foods; it is stirred and rapidly cooled to room temperature to ensure even distribution of phytosterols. In a free or molecular state, it is made into phytosterol butter.
  • Use 80-140 ° C phytosterol infiltration oil to cool to 80 ⁇ 145 ° C spare baked goods can also be smeared with phytosterol butter to cool to 80 ⁇ 145 ° C spare baked food, so that baked goods containing plant sterol impregnated oil 1 ⁇ 3 %.
  • the finished product processing of baked goods is the production method of ordinary baked goods.
  • Baked foods coated with phytosterols are cooled to a temperature of about 35 °C by natural cooling or ventilation, and then packaged.
  • the phytosterol + phytosterol ester content of the baked food adsorbing phytosterol is 200-600 mg/100 g.
  • Baked goods include pastries, biscuits, bread, and the like.
  • the phytosterol butter is added to the filling of the biscuit biscuit filling, the phytosterol + phytosterol ester content of the sandwich biscuit is 200-600 mg/100 g, and the phytosterol butter is 1-3%.
  • Example 8 Fresh and crisp potato food adsorbing phytosterol and production method thereof
  • Fresh and crisp potato food adsorbing phytosterols and a production method thereof are: fresh processing of fresh and crisp potato, fresh potato fertilizer, phytosterol ⁇ fresh and crisp potato processing, characterized in that fresh and crisp potato contains phytosterol
  • the plant sterol is adsorbed by 10 to 15% of the plant sterol infiltrated oil at a temperature of 100 to 145 ° C, so that the phytosterol content of the fresh crisp potato is 0.1 to 0.9%.
  • the fresh processing of fresh and crisp potato is the production and processing method of common fresh and crisp potato.
  • the fresh potatoes are cleaned and divided into primary pieces and cut into pieces, blocks, strips, diced or silk. Protect the color, filter out the debris, and put in the soup with spices and seasoning to cook 6 ⁇ 8 ripe, remove and remove. Water, cool to 80 ⁇ 95 ° C spare.
  • Fresh crisp potato food adsorbs plant sterol production.
  • Plant sterol infiltrated oil Weigh 13 ⁇ 15kg of plant sterol ester, add it to 20kg of edible oil with temperature of 60 ⁇ 80°C, stir and stir, add 60 ⁇ 145°C edible oil 60kg, animal oil 20kg, make phytosterol ester free. Or The molecular state is completely dissolved and evenly distributed in the oil. Plant sterol ester content of 13 to 15% of plant sterol impregnated with oil, maintaining the temperature of 110 ⁇ 145 ° C, which is beneficial to the adsorption and infiltration of phytosterol esters on the surface of fresh and crisp potato food.
  • the spare fresh-processed fresh potato is placed in the phytosterol-impregnated oil at a temperature of 110-145 ° C for 1 to 6 minutes to ensure that the fresh and crisp potato 9 to 10 is mature and the nutrient loss is small.
  • the processing of fresh and crisp potato is the production method of common fresh and crisp potato.
  • the fresh and crispy yam that adsorbs phytosterols is thermally degreased, seasoned, bagged and sealed, sterilized and cooled, packed, insulated, and finished.
  • the phytosterol ester content of the fresh and crisp potato food adsorbing phytosterol is 180-500 mg/100 g, and the phytosterol-impregnated oil content is 5-9%.
  • Potatoes include potatoes, sweet potatoes, sweet potatoes, taro, and cassava.
  • fresh crispy vegetables such as fresh and crispy French fries, fresh and crispy diced rice, fresh and brittle yam pieces, fresh and crispy radish, etc., or fresh crispy broad beans, fresh crispy peas and fresh can be produced.
  • Crispy yellow beans, crispy green beans, fresh crispy kidney beans, fresh crispy lentils, fresh crispy beans and other crispy beans can also produce crispy bamboo shoots, fresh crispy lettuce, fresh crispy reed, fresh crispy sage, fresh crispy garlic, fresh Crisp onion, crispy white, and other fresh vegetables such as crispy vegetables, solanaceous vegetables, fresh and crispy vegetables, can also produce edible mushrooms such as fresh and crispy mushrooms, or fresh sea cucumber, fresh sea bream, crispy kelp, fresh sea Dressing vegetables, crispy tofu, dried tofu, etc.
  • Example 9 Peanut milk adsorbing phytosterol and production method thereof
  • Peanut milk adsorbing phytosterol and its production method are: initial processing of peanut kernel ⁇ peanut kernel adsorption plant sterol ⁇ peanut milk finished product processing, characterized in that peanut kernel contains 15-25% phytosterol, temperature 100 ⁇
  • the phytosterol-impregnated oil at 145 ° C adsorbs phytosterols, and the sterol content of the peanut kernels is 1.5 to 3.2%.
  • the initial processing of peanut kernels is the production and processing method of common peanut kernels. Peanut kernels are soaked and peeled, and then dehydrated or dried to dry the surface.
  • Plant sterol infiltrated oil Weigh 15 ⁇ 25kg of plant sterol ester, add it to 30kg of edible vegetable oil at 60-80°C, stir and stir, continue stirring and add 70kg of edible vegetable oil at 80 ⁇ 145°C to make phytosterol ester free or molecular state. Or completely dissolved and evenly distributed in oils and fats. Phytosterols with a phytosterol ester content of 13-15% are infiltrated with oil, maintaining a temperature of 110-145 ° C, which is beneficial to the adsorption and infiltration of phytosterol esters with peanut oil.
  • the spare primary processed peanut kernels are placed in the phytosterol-impregnated oil at a temperature of 110-145 ° C for 3 to 15 minutes to ensure that the peanut kernel 10 is mature, the nutrient loss is small, and the plant sterol infiltration oil content is 5 to 10%. .
  • Peanut milk processing is a method of producing common peanut milk. Peanut kernels adsorbed with phytosterols are hot deoiled ⁇ soaked or boiled ⁇ beaten ⁇ finely grounded ⁇ filtered ⁇ emulsified to volume ⁇ scented ⁇ pH adjusted ⁇ homogenized ⁇ filled ⁇ sterilized ⁇ cooled ⁇ tested ⁇ finished product.
  • the sterol ester content of the peanut milk plant adsorbing phytosterol is 30-180 mg/100 ml.
  • soymilk, sesame milk, corn milk, ginkgo milk and other seed milk drinks which adsorb phytosterol can be produced
  • soy milk powder, peanut milk powder, corn milk powder, corn milk powder solid beverage and soy milk powder which can adsorb phytosterol can also be produced.
  • Instant beverage or solid beverage such as solid beverage, ginkgo milk powder solid beverage.
  • phytosterols In foods that absorb phytosterols, phytosterols block cholesterol absorption in the human digestive tract. Plant sterol esters and phytosterols absorbed by the body can lower serum cholesterol levels, reduce cardiovascular and cerebrovascular diseases, hardening of the arteries, gallstones, tumors, and hypertension. High blood fat, prostate and other diseases, but also have antioxidant, anti-viral, and eliminate excessive oxygen free radicals. However, the product is not suitable for infants and young children under the age of five.
  • the food for adsorbing phytosterols and the production method thereof include all fresh or refrigerated fresh and crisp foods for animals and plants, various fried foods, baked foods, convenience foods, small foods and the like, and foods for adsorbing plant sterols and production methods thereof, product types Numerous, and are not limited to, the above-described embodiments, and therefore, the production of foods adsorbing phytosterols within the scope of their equivalents and claims is included in the scope of their claimed.
  • the phytosterols, phytosterol esters, and plant stanol esters used in the present invention are all commercially available products.
  • Phytosterols are white powders or granules with a content of ⁇ 90%, wherein ⁇ -sitosterol ⁇ 30.0%, campesterol ⁇ 15.0%, and stigmasterol ⁇ 12.0%.
  • the phytosterol ester is a pale yellow viscous oil paste, phytosterol ester and phytosterol (total) ⁇ 97%, phytosterol ester ⁇ 90%, free phytosterol ⁇ 6.
  • Plant stanol esters content > 55%, phytosterol ⁇ 5%, free fatty acids ⁇ 0.1%. The % of this article is % by mass.

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Abstract

一种吸附植物甾醇的食品及其生产方法，其生产步骤包括称取植物甾醇，将其加入到60-80℃，质量是其1-2倍的食用油脂中搅拌加热至100-240℃，再加入70-145℃的食用油脂搅拌，即得植物甾醇浸渗油脂。将各种新鲜或冷藏的动植物食材放入植物甾醇浸渗油脂中0.1-10分钟捞出，即得吸附了植物甾醇的食品。

Description

吸附植物甾醇的食品及其生产方法 技术领域
吸附植物甾醇的食品及其生产方法，属于食品和食品生产加工技术领域。
背景技术
植物甾醇是植物体内微量的活性成分，在细胞中起着稳定细胞膜的作用，广泛存在于植物的根、茎、叶、果实和种子中。植物甾醇有三类，4-无甲基甾醇、4-甲基甾醇、4,4-二甲基甾醇。常用的β-谷甾醇、豆甾醇、菜油甾醇、菜籽甾醇、燕麦甾醇和麦角甾醇属于4-无甲基甾醇。植物内的甾醇有4种存在形式：游离态、甾醇酯(脂肪酸酯和酚酸酯)、甾基糖苷和酰化甾基糖苷。游离甾醇和甾醇酯可溶于非极性溶剂如正己烷，而甾基糖苷和酰化甾基糖苷需要极性改性剂方可溶解。大部分植物甾醇是固体、熔点高，如谷甾醇、菜油甾醇和豆甾醇的熔点分别是140℃、157℃～158℃和170℃，长时间接近熔点温度可能发生氢化。植物甾醇产品一般从植物油精炼时皂脚、脱臭馏出物中提取。
长期以来，人类依靠植物油、粮食、蔬菜和水果提供植物甾醇。统计资料表明：现代人植物甾醇摄入量在146mg一405mg，随着食物性质的不同而改变，纯素食者每天最高的摄入量可达1000mg。社会进步、生活水平提高，多数人选择高蛋白、高脂肪动物食品。普通食物难以对抗随处可见的高血压、高血脂、肥胖症，导致当今心脑血管病、动脉粥样硬化、胆石症、肿瘤患者与日俱增。中华医学会制定的《中国成人血脂异常防治指南》明确指出了血脂异常者每天应摄入2.0g植物甾醇或3.4g植物甾醇酯。美国食品药品监督局(FDA)分别对植物甾醇酯和植物甾烷醇酯的正确标识作了具体说明，对植物甾醇酯作了如下标识：“每份食物中至少含有0.65g植物甾醇酯，每天与其他低饱和脂肪酸、低胆固醇膳食一起服用两次，每天总服用量不少于1.3g植物甾醇酯，可降低心脏病发病率。
植物甾醇已经在医药方面广泛应用。降低血清胆固醇浓度是植物甾醇的主要功能，补充植物甾醇能明显降低血液中总胆固醇(TC)和低密度脂蛋白(LDL)含量，而不降低高密度脂蛋白(HDL)和甘油三脂含量，使LDL/HDL比值降低，并且没有任何明显的副作用。消化道中的植物甾醇主要通过抑制胆固醇吸收而起到降血胆固醇效果，表现为小肠内腔抑制胆固醇溶解于胆汁酸胶束与胆固醇竞争肠道微绒毛的吸收位置。作为抗癌物质是植物甾醇的重要作用：研究证明，植物甾醇对机体某些癌症的发生发展有一定抑制作用，如乳腺癌、胃癌、肠癌等，摄入较多植物甾醇可降低胃癌发生的危险性、减少人群肺癌的发生率；动物实验也证明饲料中2％的植物甾醇可消除胆酸诱导的结肠细胞增殖，预防结肠癌。防治前列腺疾病也是植物甾醇的主要功能，植物甾醇对减少男性前列腺肥大和前列腺癌的发生率有一定的积极意义；植物甾醇还有类激素功能，由于植物甾醇在化学结构上类似于胆甾醇，对防治前列腺疾病和乳腺疾病有较好的作用，许多研究者认为，它在体内能表现出一定的激素活性，并且无激素的副作用。植物甾醇的其它功能：抗炎作用、免疫调节、防治胆结石、调节生长、抗病毒、抗氧化、抗衰老、美容、增进健康、抑制血小板凝聚等作用。
植物甾醇的安全性和食品应用已经得到很多国家认可。1999年，美国FDA就已经批准添加植物甾醇及酯的食品可使用“有益健康”标签。2000年，FDA发布的健康公告称∶“植物甾醇及酯、植物甾烷醇及酯，能通过降低血中胆固醇水平而有助于减少冠心病的危险”。2003年2月，FDA批准了嘉吉公司植物甾醇有利于心脏健康的健康声称，正式给予植物甾醇市场“合法地位”。1999年，日本农林省也批准植物甾醇、植物甾醇酯、植物甾烷醇、植物甾烷醇酯为调节血脂的特定专用保健食品FOSHU的功能性添加剂。2004年，欧盟委员会批准植物甾醇和植物甾醇酯在几类特定食品中使用。2007年2月，英国食品标准局在遵照欧盟新食品法规的同时，给予植物甾醇健康成分的审批。2010年，中国允许植物甾醇和植物甾醇酯作为新资源食品在食品中添加(中华人民共和国卫生部食品安全综合协调与卫生监督局,2010年第3号新资源食品公告)。
植物甾醇不溶于水或酸碱盐,难溶于油、在人体内难以吸收利用；晶体植物甾醇或普通 饮食中的植物甾醇不能被消化液溶解,人体利用不足5％，至今仍然是植物甾醇食品广泛应用的瓶颈。结晶状态(片剂、粉剂)植物甾醇的亲水基团向内，不易溶于水或掺入乳化小体。直接服用植物甾醇产品在肠道的生物可用度很低，抑制胆固醇吸收的作用很弱。加大植物甾醇服用剂量可以满足吸收量，但可能造成降低类胡萝卜素和脂溶性维生素的吸收等不良影响，极少数人还可能出现高甾醇血症。
将植物甾醇酯化为甾醇酯，其脂溶性大大改善，可以添加到含油的食品中。植物甾醇酯是通过胰胆固醇脂酶水解成为游离型甾醇被吸收的，这是游离甾醇和酯型甾醇在代谢上的仅有差别，因此植物甾醇酯同样具有植物甾醇的生理功能。
现在已经公开了很多植物甾醇食品生产技术，多数申请了专利，然而这些产品都有其局限性。保健品或保健食品的植物甾醇以胶囊、片剂、粉剂产品市售，仍然没有突破肠道吸收利用很低的弱点，加上价格高昂、药品外观，百姓敬而远之。植物甾醇饮品多数是专利技术、纳米级晶体，生产工艺复杂、太多的乳化剂或添加剂受到食品安全法限制，成本高、含量低，饮品主要用于解渴，前景不明朗。植物甾醇在油中溶解度低，食用油含植物甾醇非常有限，23℃时食用油溶解植物甾醇2％左右、5℃不足1％。为了保证食用植物油在18个月保质期内清亮、无植物甾醇结晶沉淀、没有植物甾醇酯絮凝浑浊，植物甾醇含量受到严格控制。现在食用油中的植物甾醇主要用于市场炒作，例如某企业极力宣传推广的10000ppm植物甾醇食用油，也就是含植物甾醇1g/100g。每天补充1.3g以上植物甾醇，可以起到降低血清胆固醇浓度的作用，至少要吃这种油130g。《中国居民膳食指南》的食用油推荐量是一般人每天不超过25克。显然，一般人每天吃130g这种油与健康饮食背道而驰、简直不靠谱。
吸附植物甾醇的食品及其生产方法，使普通食品吸附的植物甾醇含量增加3～30倍，可以使植物甾醇广泛添加在百姓的平常食品之中。人们根据生活习惯和需求选择适合自己需要的吸附植物甾醇的食品或植物甾醇黄油，利于食疗养生和预防疾病。主要是吸附植物甾醇的食品或植物甾醇黄油质量稳定可控，正规食品生产企业都能标准化生产。各种煎炸食品、烘烤食品、方便食品、小食品都可以吸附植物甾醇，产品种类众多、价格低廉，是大众化的养生食品。用于心脑血管病、血管硬化、胆结石、肿瘤、高血压、高血脂、前列腺等疾病的预防和辅助治疗无副作用、安全有效、物美价廉、方便民众选择。植物甾醇强化食品对于普通人群具有降低血清胆固醇浓度、抗氧化、抗病毒、消除过多氧自由基的作用。
发明内容
吸附植物甾醇的食品及其生产方法，其生产步骤：食品初加工→食品吸附植物甾醇→食品的成品加工；其特征在于植物甾醇含量2～70％的油脂中均匀分布的植物甾醇呈游离或分子状态或完全溶解，包括植物甾醇浸渗油脂和植物甾醇黄油。
1.食品初加工是普通食品的生产加工方法：新鲜或冷藏的动植物食材包括食用菌和豆腐经清洁和分割初级整理后切成小段、片、块、条、丁或丝后，护色、滤去碎屑，有腥臊味食材去除腥臊味，放入清水中或有香料或调味品的汤中煮，植物食材煮6～8成熟、动物食材煮8～9成熟，捞出甩去水，凉至70～95℃备用；油炸肉食品、豆类果仁或粮食籽粒食材按普通方法处理或经过高温(180℃)膨松和中温(160℃)定型的油炸后备用；油炸类糕点包括方便面、薯条、雪饼按普通方法做好油炸前的加工；烘烤食品包括糕点按普通方法生产或烘烤结束冷却到80～145℃备用。
2.食品吸附植物甾醇方法：
植物甾醇含量2～70％的油脂：称取植物甾醇，将它加入到温度60～80℃、质量是它1～2倍的食用油脂中搅拌加热至100～240℃，再放入70～145℃食用油脂搅拌，使植物甾醇呈游离或分子状态或完全溶解、均匀分布在油脂中；保持温度70～145℃是植物甾醇浸渗油脂，利于植物甾醇随着油脂被食品表面吸附和浸渗，确保食品9～10成熟、营养成分损失少；浸渗油脂中含有动物油脂20％以上，在密封设备中搅拌迅速冷却包装制成植物甾醇黄油，确 保黄油中均匀分布的植物甾醇呈游离或分子状态；用于涂抹的植物甾醇浸渗油脂或植物甾醇黄油中可以加入香料或调味品；
将以上初加工食材用于生产吸附植物甾醇的食品：新鲜或冷藏的动植物包括食用菌和豆腐备用食材放入植物甾醇浸渗油脂中0.1～10分钟捞出；油炸豆类果仁花生仁或粮食籽粒备用食材、油炸类糕点包括方便面薯条雪饼备用食材放入植物甾醇浸渗油脂中1～10分钟捞出；备用的烘烤食品包括糕点表面或夹心涂抹植物甾醇浸渗油脂或植物甾醇黄油；
食用油脂包括食用植物油、动物油、调和油或食用植物油与动物油的混合油；植物甾醇有三类是4-无甲基甾醇、4-甲基甾醇、4,4-二甲基甾醇和它们的甾烷醇，以及它们的酯化型植物甾醇酯和植物甾烷醇酯，同时包括这三类植物甾醇、植物甾烷醇或植物甾醇酯、植物甾烷醇酯中的单一种类或它们的混合物。
3.食品的成品加工是普通食品的生产方法：
吸附了植物甾醇的食品中：
新鲜或冷藏的动植物包括食用菌和豆腐、油炸豆类果仁或粮食籽粒通过脱油、调味、包装、灭菌、冷却、检验、入库就是合格产品；吸附植物甾醇的新鲜或冷藏的动植物包括食用菌和豆腐食品植物甾醇含量为0.1～0.9％、植物甾醇浸渗油脂含量为3～8％，水分含量为5～80％、可以生产水分含量20％以上的鲜脆果蔬、鲜脆食用菌、鲜嫩肉食品；吸附植物甾醇的油炸豆类果仁花生仁或粮食籽粒食品植物甾醇含量为0.5～1.8％、植物甾醇浸渗油脂含量为3～10％，水分含量为3～15％；油炸类糕点包方便面、薯条、雪饼的合格产品要通过脱油、冷却、包装、检验才能入库，产品植物甾醇含量0.2～0.8％、植物甾醇浸渗油脂含量为3～15％，水分含量为3～15％；
烘烤食品包括糕点通过脱油、冷却、包装、检验、入库是合格产品，植物甾醇含量为0.1～0.8％、植物甾醇浸渗油脂或黄油含量为1～5％，水分含量为3～15％。
4.吸附植物甾醇的豆类果仁花生仁、粮食籽粒或其胚的乳饮品生产步骤：豆类果仁花生仁或粮食籽粒或其胚浸泡或浸泡去皮→吸附植物甾醇→乳饮品生产；浸泡或浸泡去皮、晾干或甩干表面水的豆类果仁花生仁或粮食籽粒或其胚放入植物甾醇酯浸渗油脂中1～15分钟捞出；乳饮品生产方法：吸附植物甾醇的产品脱油→浸泡或水煮→打浆→精磨→过滤→乳化定容→调香→调pH值→均质→灌装→杀菌→冷却→检验→成品，产品植物甾醇酯含量300～2000mg/L；固体速溶乳饮品生产方法：吸附植物甾醇的产品脱油→浸泡或水煮→打浆→精磨→过滤→浓缩→喷雾干燥→包装→检验→成品。
工业实用性和具体实施方式
实施例一  吸附植物甾醇的鲜嫩鸡翅鸡爪及其生产方法
吸附植物甾醇的鲜嫩鸡翅鸡爪及其生产方法，其生产步骤是：鲜嫩鸡翅鸡爪初加工→鲜嫩鸡翅鸡爪吸附植物甾醇→鲜嫩鸡翅鸡爪的成品加工，其特征在于：鸡翅鸡爪在含植物甾醇10～15％、温度100～145℃的植物甾醇浸渗油脂中吸附植物甾醇，使鸡翅鸡爪的植物甾醇含量为0.1～1.1％。
1.鲜嫩鸡翅鸡爪初加工是普通鸡翅鸡爪的生产加工方法。新鲜或冷藏的鸡翅鸡爪经清洁和分割初级整理后切成小段、块、条、丁后，滤去碎屑，放入清水中或有香料和调味品的汤中煮8～9成熟，捞出甩去水，凉至70～95℃备用。
2.鲜嫩鸡翅鸡爪吸附植物甾醇生产。
植物甾醇浸渗油脂：称取植物甾醇0.3～0.5kg，加入到温度60～80℃食用油1.0kg中搅拌加热至170℃，再放入70～100℃的食用油脂9.0kg，搅拌并加入0.9～1.2kg植物甾烷醇酯，搅拌加热至140℃，使植物甾醇和植物甾烷醇酯呈游离或分子状态或完全溶解、均匀分布在油脂中。植物甾醇和植物甾烷醇酯10～15％的植物甾醇浸渗油脂，温度110～140℃，利于植物甾醇随着油脂被鸡翅鸡爪表面吸附和浸渗。
将凉至70～95℃的备用鸡翅鸡爪放入保持温度110～140℃植物甾醇浸渗油脂中1～5分钟捞出，确保鸡翅鸡爪10成熟、营养成分损失少。
3.鲜嫩鸡翅鸡爪的成品加工是普通鸡翅鸡爪食品成品的生产方法。
吸附了植物甾醇的鲜嫩鸡翅鸡爪趁热脱油、调味、包装、灭菌、冷却、检验、装箱入库就是合格产品。吸附植物甾醇的鲜嫩鸡翅鸡爪植物甾醇+植物甾烷醇酯含量为300～800mg/100g、植物甾醇浸渗油脂含量为3～6％。鲜嫩鸡翅鸡爪水分含量25％以上。
用同样才方法可以生产吸附植物甾醇的鲜嫩鸡腿、鲜嫩鸭脖、鲜嫩猪皮、鲜嫩羊蹄、肉丸、鱼丸、牛板筋等肉食品。
实施例二  吸附植物甾醇的兔肉及其生产方法
吸附植物甾醇的兔肉及其生产方法，其生产步骤是：兔肉初加工→兔肉吸附植物甾醇→兔肉的成品加工，其特征在于：兔肉在含植物甾醇10～15％、温度100～145℃的植物甾醇浸渗油脂中吸附植物甾醇，使兔肉的植物甾醇含量为0.1～1.1％。
1.兔肉初加工是普通兔肉的生产加工方法。新鲜或冷藏的兔肉经清洁和分割初级整理后切成丝、条、丁后，煮沸脱去土腥味，再放入有香料和调味品的汤中煮8～9成熟，捞出甩去水，凉至70～95℃备用。
2.兔肉吸附植物甾醇生产。
植物甾醇浸渗油脂：称取植物甾醇0.2～0.4kg，加入到温度60～80℃食用油0.5kg中搅拌加热至170℃，再放入70～100℃的食用油脂9.5kg，搅拌并加入0.8～1.1kg植物甾醇酯，搅拌加热至140℃，使植物甾醇和植物甾醇酯呈游离或分子状态或完全溶解、均匀分布在油脂中。植物甾醇和植物甾醇酯10～15％的植物甾醇浸渗油脂，保持温度110～140℃，利于植物甾醇随着油脂被兔肉表面吸附和浸渗。
将凉至70～95℃的备用兔肉放入保持温度110～140℃植物甾醇浸渗油脂中1～8分钟捞出，确保兔肉10成熟、营养成分损失少。
3.兔肉的成品加工是普通兔肉成品的生产方法。
吸附了植物甾醇的兔肉趁热脱油、调味、包装、灭菌、冷却、检验入库就是合格产品。吸附植物甾醇的兔肉植物甾醇+植物甾醇酯含量为300～600mg/100g、植物甾醇浸渗油脂含量为3～5％，水分含量为25％以上、是鲜嫩兔肉。
用同样才方法可以生产吸附植物甾醇的狐狸肉、獭兔肉、海狸鼠肉等人工饲养的毛皮动物肉食品，或鱼丸、鱼肉等鱼虾蟹海产食品。
实施例三  吸附植物甾醇的香酥鱼块及其生产方法
吸附植物甾醇的香酥鱼块及其生产方法，其生产步骤是：香酥鱼块初加工→香酥鱼块吸附植物甾醇→香酥鱼块的成品加工，其特征在于：香酥鱼块在含植物甾醇10～15％、温度100～145℃的植物甾醇浸渗油脂中吸附植物甾醇，使香酥鱼块的植物甾醇含量为0.1～1.1％。
1.香酥鱼块初加工是普通鱼块的生产加工方法。新鲜或冷藏的鱼经清洁和分割初级整理后切成块→浸渍→冲洗→油炸。油温180℃→160℃炸至鱼块上浮时、鱼肉有坚实感，表面呈黄色时捞起沥油备用。
2.鱼块吸附植物甾醇生产。
植物甾醇浸渗油脂：称取植物甾醇0.3～0.5kg，加入到温度60～80℃食用油0.5kg中搅拌加热至170℃，再放入70～100℃的食用油脂9.5kg，搅拌并加入0.7～1.0kg植物甾醇酯，搅拌加热至140℃，使植物甾醇和植物甾醇酯呈游离或分子状态或完全溶解、均匀分布在油脂中。植物甾醇和植物甾醇酯含量10～15％的植物甾醇浸渗油脂，保持温度110～140℃，利于植物甾醇随着油脂被鱼块表面吸附和浸渗。
将备用鱼块放入保持温度130～140℃植物甾醇浸渗油脂中1～4分钟捞出，确保香酥鱼块10成熟、营养成分损失少。
3.香酥鱼块的成品加工是普通香酥鱼块成品的生产方法。吸附了植物甾醇的香酥鱼块趁热脱油、调味、装袋封口、杀菌冷却装箱、保温检验、成品。吸附植物甾醇的香酥鱼块植物甾醇+植物甾醇酯含量为300～700mg/100g、植物甾醇浸渗油脂含量为3～6％。
用同样才方法可以生产吸附植物甾醇的鱼丸、鱼肉等鱼虾蟹或其它海产食品。
实施例四  吸附植物甾醇的炸酥豌豆及其生产方法
吸附植物甾醇的炸酥豌豆及其生产方法，其生产步骤是：豌豆初加工→炸酥豌豆吸附植物甾醇→炸酥豌豆的成品加工，其特征在于：炸豌豆在含植物甾醇10～15％、温度100～145℃的植物甾醇浸渗油脂中吸附植物甾醇，使炸酥豌豆的植物甾醇含量为0.1～1.1％。
1.豌豆初加工是普通豌豆的生产加工方法。豌豆第一次浸泡和第二次浸泡后脱水或晾干表面水分，高温(180℃)膨松→中温(160℃)定型油炸豌豆备用。
2.炸酥豌豆吸附植物甾醇生产。
植物甾醇浸渗油脂：称取植物甾醇0.3～0.5kg，加入到温度60～80℃食用油0.8kg中搅拌加热至170℃，再放入70～100℃的食用油脂90.2kg，搅拌并加入9.7～14.5kg植物甾醇酯，搅拌加热至140℃，使植物甾醇和植物甾醇酯呈游离或分子状态或完全溶解、均匀分布在油脂中。植物甾醇和植物甾醇酯10～15％的植物甾醇浸渗油脂，保持温度110～140℃，利于植物甾醇随着油脂被豌豆表面吸附和浸渗。
将备用炸豌豆放入保持温度110～140℃植物甾醇浸渗油脂中1～5分钟捞出，确保炸豌豆酥脆、营养成分损失少。
3.炸酥豌豆的成品加工是普通炸酥豌豆的生产方法。吸附了植物甾醇的炸酥豌豆趁热脱油、调味、装袋封口、杀菌冷却装箱、保温检验、成品。吸附植物甾醇的炸酥豌豆植物甾醇+植物甾醇酯含量为300～600mg/100g、植物甾醇浸渗油脂含量为3～5％。
用同样才方法可以生产吸附植物甾醇的炸酥花生仁、炸酥黄豆、炸酥杏仁、炸酥青豌豆、炸酥蚕豆、炸酥玉米、炸酥鲜玉米等。
实施例五  吸附植物甾醇的低温油炸方便面及其生产方法
吸附植物甾醇的方便面及其生产方法，其生产步骤是：方便面饼初加工→方便面饼吸附植物甾醇→方便面的成品加工，其特征在于：方便面饼在含植物甾醇3～10％、温度120～145℃的植物甾醇浸渗油脂中吸附植物甾醇，使方便面饼的植物甾醇含量为0.1～1.1％。
1.方便面饼初加工是普通方便面饼的生产加工方法。生产步骤是：配料→混合→搅拌和面→熟化→复合压延→连续压延→切丝成型→蒸面→定量切断。
2.方便面饼吸附植物甾醇生产。
植物甾醇浸渗油脂：称取植物甾醇0.2kg，加入到温度60～80℃食用油0.5kg中搅拌加热至170℃，再放入70～100℃的食用油脂99.5kg，搅拌并加入4.8kg植物甾醇酯，搅拌加热至140℃，使植物甾醇和植物甾醇酯呈游离或分子状态或完全溶解、均匀分布在油脂中。植物甾醇+植物甾醇酯含量5％的植物甾醇浸渗油脂，保持温度130～145℃，利于植物甾醇随着油脂被方便面饼吸附和浸渗。
将定量切断的方便面饼放入保持温度130～145℃植物甾醇浸渗油脂中1.3～1.8分钟，确保方便面饼香酥脆、营养成分损失少。
3.方便面的成品加工是普通方便面的生产方法。吸附了植物甾醇的方便面饼趁热脱油后，按步骤：冷却→拣选→加汤料包→包装检验→入库。吸附植物甾醇的方便面饼植物甾醇酯含量为350～900mg/100g、植物甾醇浸渗油脂含量为7～15％。
用同样才方法可以生产吸附植物甾醇的油炸类糕点如炒糖、猫耳朵、南瓜饼、面包圈、堆沙、金蜜沙、油炸红豆汉堡、江米条、芝麻条、蜜麻枣、江丝、沙琪玛、芙糕、开口笑、小麻球、酥脆麻花、蜂蜜麻花、千层麻花、天津麻花、奶香脆皮麻花、耳朵眼炸糕、油炸小酥饼、一品烧饼、元宝酥、排叉、堆沙、雪饼等；还可以生产吸附植物甾醇的低温油炸薯条、山药条等。
实施例六  吸附植物甾醇的烤肉及其生产方法
吸附植物甾醇的烤肉及其生产方法，其生产步骤是：烤肉初加工→烤肉吸附植物甾醇→烤肉的成品加工，其特征在于：在烘烤结束、温度降为80～145℃的烤肉表面涂抹80～145℃的植物甾醇浸渗油脂，使烤肉的植物甾醇含量达到0.1～1.1％。
1.烤肉初加工是普通肉类的生产加工方法。新鲜或冷藏的畜禽鱼类经清洁或分割后整理→调味腌制→晾挂或烘干→烤熟备用。
2.烤肉吸附植物甾醇浸渗油脂生产。
植物甾醇浸渗油脂：称取植物甾醇1.0kg，加入到温度60～80℃食用植物油1.5kg中搅拌加热至170℃，再放入70～100℃的食用油脂3.5kg，搅拌加热至140℃，使植物甾醇呈游离或分子状态、均匀分布在油脂中；还可以根据需要加入香料或调味品。植物甾醇含量20％的植物甾醇浸渗油脂，保持温度80～140℃，利于植物甾醇随着油脂被烤肉表面吸附和浸渗。
用80～140℃植物甾醇浸渗油脂涂抹80～140℃的烤肉，使烤肉表面均匀分布植物甾醇浸渗油脂，植物甾醇浸渗油脂含量1～3％。
3.烤肉的成品加工是普通烤肉成品的生产方法。涂抹植物甾醇浸渗油脂的烤肉冷却、装袋(或切形装袋)、封口、杀菌、冷却、装箱、保温检验、成品。吸附植物甾醇的烤肉植物甾醇含量为200～600mg/100g。
涂抹植物甾醇浸渗油脂的烤肉包括畜禽鱼类整体烤制和分割烤制的肉食品，如烤鸭、烤鸡、烤兔、烤全羊、烤鱼、烤乳猪，烤鱼片、烤牛排、烤羊肉串、猪肉脯、牛肉脯、手撕牛肉等。
实施例七  吸附植物甾醇的烘焙食品及其生产方法
吸附植物甾醇的烘焙食品及其生产方法，其生产步骤是：烘焙食品初加工→烘焙食品吸附植物甾醇→烘焙食品的成品加工，其特征在于：用植物甾醇含量15～25％的植物甾醇浸渗油脂或植物甾醇黄油涂抹烘焙食品，使烘焙食品的植物甾醇含量为0.2～0.9％。
1.烘焙食品初加工是普通烘焙食品的生产加工方法。生产步骤是：配料搅拌→发酵、翻面→延续发酵→整形→烘烤，冷却至80～145℃备用。
2.烘焙食品吸附植物甾醇生产。
植物甾醇油脂：称取植物甾醇0.2kg，加入到温度60～80℃食用植物油0.5kg中搅拌加热至170℃，再放入70～100℃的食用植物油6.1kg、动物油3.4kg，搅拌并加入1.8kg植物甾醇酯，搅拌加热至140℃，使植物甾醇和植物甾醇酯呈游离或分子状态或完全溶解、均匀分布在油脂中。植物甾醇和植物甾醇酯含量20％：保持温度80～140℃是植物甾醇浸渗油脂，利于植物甾醇随着油脂被烘焙食品吸附和浸渗；搅拌并迅速冷却至常温，确保均匀分布的植物甾醇呈游离或分子状态，制成植物甾醇黄油。
用80～140℃植物甾醇浸渗油脂涂抹冷却至80～145℃备用烘焙食品，也可以用植物甾醇黄油涂抹冷却至80～145℃备用烘焙食品，使烘焙食品含植物甾醇浸渗油脂1～3％。
3.烘焙食品的成品加工是普通烘焙食品的生产方法。涂抹了植物甾醇的烘焙食品，采用自然冷却或通风的方法使中心温度降至35℃左右，再进行整理包装。吸附植物甾醇的烘焙食品植物甾醇+植物甾醇酯含量为200～600mg/100g。烘焙食品包括糕点、饼干、面包等。
夹心饼干馅料油脂中添加植物甾醇黄油，夹心饼干植物甾醇+植物甾醇酯含量为200～600mg/100g，含植物甾醇黄油1～3％。
实施例八  吸附植物甾醇的鲜脆薯类食品及其生产方法
吸附植物甾醇的鲜脆薯类食品及其生产方法，其生产步骤是：鲜脆薯初加工→鲜脆薯吸附植物甾醇→鲜脆薯的成品加工，其特征在于：鲜脆薯在含植物甾醇10～15％、温度100～145℃的植物甾醇浸渗油脂中吸附植物甾醇，使鲜脆薯的植物甾醇含量为0.1～0.9％。
1.鲜脆薯初加工是普通鲜脆薯的生产加工方法。鲜薯经清洁和分割初级整理后切成片、块、条、丁或丝后，护色、滤去碎屑，放入有香料和调味品的汤中煮6～8成熟，捞出甩去水，凉至80～95℃备用。
2.鲜脆薯食品吸附植物甾醇生产。
植物甾醇浸渗油脂：称取植物甾醇酯13～15kg，加入到温度60～80℃食用油20kg中搅拌加热，继续搅拌并加入110～145℃食用油60kg、动物油20kg，使植物甾醇酯呈游离或 分子状态或完全溶解、均匀分布在油脂中。植物甾醇酯含量13～15％的植物甾醇浸渗油脂，保持温度110～145℃，利于植物甾醇酯随着油脂被鲜脆薯类食品表面吸附和浸渗。
将备用的初加工鲜脆薯放入保持温度110～145℃植物甾醇浸渗油脂中1～6分钟捞出，确保鲜脆薯9～10成熟、营养成分损失少。
3.鲜脆薯的成品加工是普通鲜脆薯的生产方法。吸附了植物甾醇的鲜脆薯趁热脱油、调味、装袋封口、杀菌冷却装箱、保温检验、成品。吸附植物甾醇的鲜脆薯食品中植物甾醇酯含量为180～500mg/100g、植物甾醇浸渗油脂含量为5～9％。
薯类包括马铃薯、白薯、红薯、芋头、木薯。用同样方法可以生产吸附植物甾醇的鲜脆薯条、鲜脆藕丁、鲜脆山药块、鲜脆萝卜丝等根茎或块茎类的鲜脆菜，或鲜脆嫩蚕豆、鲜脆嫩豌豆、鲜脆嫩黄豆、鲜脆四季豆、鲜脆豇豆、鲜脆扁豆、鲜脆豆角等鲜脆菜豆，还可以生产鲜脆竹笋、鲜脆莴笋、鲜脆芦笙、鲜脆蒌蒿、鲜脆蒜薹、鲜脆洋葱、鲜脆茭白等茎菜类的鲜脆菜或茄果、瓜类鲜脆菜，也可以生产鲜脆蘑菇等食用菌、或鲜脆海参、鲜脆海蜇、鲜脆海带、鲜脆海裙菜、鲜脆豆腐、豆腐干等。
实施例九  吸附植物甾醇的花生乳及其生产方法
吸附植物甾醇的花生乳及其生产方法，其生产步骤是：花生仁初加工→花生仁吸附植物甾醇→花生乳成品加工，其特征在于：花生仁在含植物甾醇15～25％、温度100～145℃的植物甾醇浸渗油脂中吸附植物甾醇，使花生仁的植物甾醇含量为1.5～3.2％。
1.花生仁初加工是普通花生仁的生产加工方法。花生仁浸泡去皮后脱水或晾干表面水分备用。
2.花生仁吸附植物甾醇生产。
植物甾醇浸渗油脂：称取植物甾醇酯15～25kg，加入到温度60～80℃食用植物油30kg中搅拌加热，继续搅拌并加入80～145℃食用植物油70kg，使植物甾醇酯呈游离或分子状态或完全溶解、均匀分布在油脂中。植物甾醇酯含量13～15％的植物甾醇浸渗油脂，保持温度110～145℃，利于植物甾醇酯随着油脂被花生仁吸附和浸渗。
将备用的初加工花生仁放入保持温度110～145℃植物甾醇浸渗油脂中3～15分钟捞出，确保花生仁10成熟、营养成分损失少、植物甾醇浸渗油脂含量为5～10％。
3.花生乳加工是普通花生乳的生产方法。吸附了植物甾醇的花生仁趁热脱油→浸泡或水煮→打浆→精磨→过滤→乳化定容→调香→调pH值→均质→灌装→杀菌→冷却→检验→成品。吸附植物甾醇的花生乳植物甾醇酯含量为30～180mg/100ml。
用同样方法可以生产吸附植物甾醇的豆乳、芝麻乳、玉米乳、银杏乳等籽粒乳饮品，还可以生产吸附植物甾醇的豆乳粉、花生乳粉、玉米乳粉，玉米乳粉固体饮料、豆乳粉固体饮料、银杏乳粉固体饮料等速溶乳粉或固体饮料。
食用吸附植物甾醇的食品中，植物甾醇在人体消化道中阻碍胆固醇吸收，被身体吸收的植物甾醇酯和植物甾醇可以降低血清胆固醇浓度，减轻心脑血管病、血管硬化、胆结石、肿瘤、高血压、高血脂、前列腺等疾病的危害，还具有抗氧化、抗病毒、消除过多氧自由基的作用。但是，产品不适宜五岁以内的婴幼儿食用。
吸附植物甾醇的食品及其生产方法包括了所有新鲜或冷藏的动植物鲜脆食品、各种煎炸食品、烘烤食品、方便食品、小食品等吸附植物甾醇的食品及其生产方法，产品种类众多、不限于上述实施方式，因此在其内涵和权利要求等效范围之内的吸附植物甾醇的食品的生产均包含在其所要求保护的范围之中。
本发明使用的植物甾醇、植物甾醇酯、植物甾烷醇酯都是市场销售的合格产品。植物甾醇是白色粉末或颗粒，含量≥90％，其中β-谷甾醇≥30.0％、菜油甾醇≥15.0％、豆甾醇≥12.0％。植物甾醇酯是淡黄色粘稠油糊状，植物甾醇酯和植物甾醇(合计)≥97％，植物甾醇酯≥90％、游离植物甾醇≤6。植物甾烷醇酯：含量>55％、植物甾醇<5％、游离脂肪酸<0.1％。本文的％是质量％.

Claims (5)

  1. 吸附植物甾醇的食品及其生产方法，其生产步骤：食品初加工→食品吸附植物甾醇→食品的成品加工；其特征在于植物甾醇含量2～70％的油脂中均匀分布的植物甾醇呈游离或分子状态或完全溶解，包括植物甾醇浸渗油脂和植物甾醇黄油。
  2. 根据权利要求1所述吸附植物甾醇的食品及其生产方法，其特征在于食品初加工是普通食品的生产加工方法：新鲜或冷藏的动植物食材包括食用菌和豆腐经清洁和分割初级整理后切成小段、片、块、条、丁或丝后，护色、滤去碎屑，有腥臊味食材去除腥臊味，放入清水中或有香料或调味品的汤中煮，植物食材煮6～8成熟、动物食材煮8～9成熟，捞出甩去水，凉至70～95℃备用；油炸肉食、豆类果仁或粮食籽粒食材按普通方法处理或经过180℃高温膨松和160℃中温定型的油炸后备用；油炸类糕点包括方便面、薯条、雪饼按普通方法做好油炸前的加工；烘烤食品包括糕点按普通方法生产或烘烤结束冷却到80～145℃备用。
  3. 根据权利要求1所述吸附植物甾醇的食品及其生产方法，其特征在于食品吸附植物甾醇方法：
    植物甾醇含量2～70％的油脂：称取植物甾醇，将它加入到温度60～80℃、质量是它1～2倍的食用油脂中搅拌加热至100～240℃，再放入70～145℃食用油脂搅拌，使植物甾醇呈游离或分子状态或完全溶解、均匀分布在油脂中；保持温度70～145℃是植物甾醇浸渗油脂，利于植物甾醇随着油脂被食品表面吸附和浸渗，确保食品9～10成熟、营养成分损失少；浸渗油脂中含有动物油脂20％以上，在密封设备中搅拌迅速冷却包装制成植物甾醇黄油，确保黄油中均匀分布的植物甾醇呈游离或分子状态；用于涂抹的植物甾醇浸渗油脂或植物甾醇黄油中可以加入香料或调味品；
    将权利要求2中的初加工食材用于生产吸附植物甾醇的食品：新鲜或冷藏的动植物包括食用菌和豆腐备用食材放入植物甾醇浸渗油脂中0.1～10分钟捞出；油炸豆类果仁花生仁或粮食籽粒备用食材、油炸类糕点包括方便面薯条雪饼备用食材放入植物甾醇浸渗油脂中1～10分钟捞出；备用的烘烤食品包括糕点表面或夹心涂抹植物甾醇浸渗油脂或植物甾醇黄油；
    食用油脂包括食用植物油、动物油、调和油或食用植物油与动物油的混合油；植物甾醇有三类是4-无甲基甾醇、4-甲基甾醇、4,4-二甲基甾醇和它们的甾烷醇，以及它们的酯化型植物甾醇酯和植物甾烷醇酯，同时包括这三类植物甾醇、植物甾烷醇或植物甾醇酯、植物甾烷醇酯中的单一种类或它们的混合物。
  4. 根据权利要求1所述吸附植物甾醇的食品及其生产方法，其特征在于食品的成品加工是普通食品的生产方法：
    吸附了植物甾醇的食品中：
    新鲜或冷藏的动植物包括食用菌和豆腐、油炸豆类果仁或粮食籽粒通过脱油、调味、包装、灭菌、冷却、检验、入库就是合格产品；吸附植物甾醇的新鲜或冷藏的动植物包括食用菌和豆腐食品植物甾醇含量为0.1～0.9％、植物甾醇浸渗油脂含量为3～8％，水分含量为5～80％、可以生产水分含量20％以上的鲜脆果蔬、鲜脆食用菌、鲜嫩肉食品；吸附植物甾醇的油炸豆类果仁花生仁或粮食籽粒食品植物甾醇含量为0.5～1.8％、植物甾醇浸渗油脂含量为3～10％，水分含量为3～15％；油炸类糕点包方便面、薯条、雪饼的合格产品要通过脱油、冷却、包装、检验才能入库，产品植物甾醇含量0.2～0.8％、植物甾醇浸渗油脂含量为3～15％，水分含量为3～15％；
    烘烤食品包括糕点通过脱油、冷却、包装、检验、入库是合格产品，植物甾醇含量为0.1～0.8％、植物甾醇浸渗油脂或黄油含量为1～5％，水分含量为3～15％。
  5. 根据权利要求1所述吸附植物甾醇的食品及其生产方法，其特征在于吸附植物甾醇的豆 类果仁花生仁、粮食籽粒或其胚的乳饮品生产步骤：豆类果仁花生仁或粮食籽粒或其胚浸泡或浸泡去皮→吸附植物甾醇→乳饮品生产；浸泡或浸泡去皮、晾干或甩干表面水的豆类果仁花生仁或粮食籽粒或其胚放入植物甾醇酯浸渗油脂中1～15分钟捞出；乳饮品生产方法：吸附植物甾醇的产品脱油→浸泡或水煮→打浆→精磨→过滤→乳化定容→调香→调pH值→均质→灌装→杀菌→冷却→检验→成品，产品植物甾醇酯含量300～2000mg/L；固体速溶乳饮品生产方法：吸附植物甾醇的产品脱油→浸泡或水煮→打浆→精磨→过滤→浓缩→喷雾干燥→包装→检验→成品。
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