WO2016026194A1 - 食疗保健复合果蔬米粉组合物及其制备方法和应用 - Google Patents

食疗保健复合果蔬米粉组合物及其制备方法和应用 Download PDF

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WO2016026194A1
WO2016026194A1 PCT/CN2014/086948 CN2014086948W WO2016026194A1 WO 2016026194 A1 WO2016026194 A1 WO 2016026194A1 CN 2014086948 W CN2014086948 W CN 2014086948W WO 2016026194 A1 WO2016026194 A1 WO 2016026194A1
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powder
vegetable
rice
fruit
parts
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PCT/CN2014/086948
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English (en)
French (fr)
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肖天存
陈仁菊
周婷
张鹏飞
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广州博能生物科技有限公司
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Publication of WO2016026194A1 publication Critical patent/WO2016026194A1/zh

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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 invention relates to the technical field of food processing, in particular to a composite fruit and vegetable rice flour composition with therapeutic health care effect, a preparation method and application thereof.
  • the Dietary Guidelines for Chinese residents (2011) provides a detailed description of the daily dietary nutrition of residents.
  • the five-tiered pagoda reflects the status and proportion of various foods in the diet. Among them, vegetables and fruits are on the second floor. It should be ingested from 300g to 500g and 200g to 400g. It can be seen that fruits and vegetables are one of the essential foods in people's daily diet and the main source of nutrition in the body.
  • Fruits are rich in vitamins, minerals, dietary fiber and other nutrients, which are very important for improving human health and increasing immunity.
  • Vegetables can provide nutrients such as vitamins, folic acid, minerals and dietary fiber, which are essential for the human body. At the same time, some phytochemicals and enzymes contained in them are effective antioxidants, so vegetables are not It is only a low-sugar, low-salt, low-fat healthy food. It can also effectively reduce the damage of the environment to the human body and prevent various diseases. Among them, cabbage has shown unparalleled performance in increasing immunity and anti-cancer effect, but because of its coarse texture, bitter taste and poor mouthfeel, although it has special health functions, it is not easy to be accepted by people. rarely use.
  • a reasonable meal should be eaten well, eaten at lunch, eat less at dinner, and most people are rushing to work, accustomed to breakfast, lunch, dinner, sea, overlooking the nutritional supply of breakfast.
  • Breakfast is very important, the nutrition is sufficient, the spirit will be quite full, and it will have a very high work efficiency and a good quality of life.
  • Breakfast needs to be well-educated, and must be fully supplemented with carbohydrates, protein, fat and vitamins, cellulose, minerals and other nutrients.
  • the breakfast market is mainly based on rice noodles.
  • the breakfast rice noodles are delicious and convenient, they contain only a small amount of vitamins and other substances.
  • the nutrients and color are single, which cannot meet the growing demand for food nutrition, health and flavor.
  • the present invention adopts the following technical solutions:
  • the invention relates to a composite fruit and vegetable rice flour composition having the therapeutic effect of health care, comprising the following raw materials: 85-99 parts of rice, 1-10 parts of cabbage powder, 0.1-6 parts of other vegetable powder and/or fruit powder, wherein
  • the raw material of the other vegetable powder is selected from one or more of the following vegetables: spinach, kelp, beetroot, pueraria, cabbage, rapeseed, carrot, sweet potato, sweet potato, konjac, lotus root, pumpkin, melon, bitter gourd, celery, Mung bean, pea or shiitake mushroom; the raw material of the fruit powder is selected from one or more of the following fruits: apple, banana, pear, grape, tomato, pineapple, mango, strawberry, cherry, mulberry, coconut milk or Hawthorn.
  • the following raw materials are included: 90 to 99 parts of rice, 2 to 6 parts of cabbage powder, 0.1 to 1 part of spinach powder, and 0.1 to 1 part of apple powder.
  • the composite fruit and vegetable rice flour composition comprising the above-mentioned parts by weight of raw materials, according to the homology mechanism of nutrition and traditional Chinese medicine, the cold and cool fruits and vegetables such as spinach and apple are reasonably matched with the cabbage, and synergistically, the heat can be removed from the fire and the ulcer can be stopped.
  • the mechanism is: cabbage is sweet and flat, rich in vitamins, dietary fiber, minerals and other ingredients.
  • vitamin K 1 and U are anti-ulcer factors, which can repair ulcer surface and effectively promote gastric ulcer and oral ulcer.
  • the following raw materials are included: 90-99 parts of rice, 1-5 parts of cabbage powder, 0.1-1 part of beetroot powder, 0.1-1 part of pueraria powder, 0.1-1 part of spinach powder, kelp powder. 0.1 to 1 part, 0.5 to 2 parts of apple powder.
  • the composite fruit and vegetable rice flour composition comprising the above-mentioned parts by weight of raw materials has the functions of strengthening stomach and digestion, eliminating stomach fire, and relieving stomach and nourishing stomach.
  • the mechanism is: cabbage, sweet, flat, into the stomach, kidney two classics, known as the natural "stomach", has the role of spleen and stomach, its vitamin K 1 and vitamin U, not only resistant Gastric ulcer, protection and repair of gastric mucosa tissue can also keep the stomach cells active and reduce the risk of lesions; beetroots belong to the stomach, have stomach and digestion, cough and phlegm, qi and diuretic, detoxification and detoxification, liver detoxification
  • beetroot is rich in betaine, which can supplement the deficiency of gastric acid in gastric juice, maintain acid-base neutrality in the stomach, rich in dietary fiber, help to promote intestinal digestion; and then add rich diet.
  • Fiber pueraria, spinach, kelp and apple can absorb alcohol or other toxic and harmful substances into the gastrointestinal tract, and quickly excrete such toxic and harmful substances by promoting intestinal peristalsis, thereby eliminating stomach fire and thus achieving The effect of protecting the stomach and protecting the liver, while comprehensively supplementing vitamins, minerals and other nutrient active factors, soothing the stomach and nourishing the stomach, regulating stomach acid and stomach pain, and promoting the healing of the disease.
  • Each raw material is added in the above-mentioned parts by weight, and can effectively exert the effects of stomach-stomach digestion, stomach fire removal, and stomach-stomach-raising.
  • the following raw materials are included: 90-99 parts of rice, 1-5 parts of cabbage powder, 0.1-1 part of beetroot powder, 0.1-1 part of pueraria powder, 0.1-1 part of sweet potato powder, carrot powder 0.1 to 1 part, 0.1 to 1 part of apple powder, and 0.1 to 1 part of banana powder.
  • the composite fruit and vegetable rice flour composition comprising the above-mentioned parts by weight of raw materials can effectively improve constipation problems, and has the effects of regulating constipation and laxative.
  • the mechanism is as follows: rich nutrients such as dietary fiber, vitamins, minerals, puerarin isoflavones, glucosinolates, etc., can promote intestinal peristalsis and detoxification, play a role in guiding the bowel, guiding the fire, and promoting digestion. Effectively improve the problem of constipation; at the same time, nano-grade dietary fiber can further balance the intestinal flora, promote the growth of probiotics, keep the intestinal tract moist, inhibit the growth of harmful bacteria, stabilize the intestinal environment, promote intestinal peristalsis, and quickly become toxic.
  • the following raw materials are included: 90-99 parts of rice, 1-5 parts of cabbage powder, 0.1-1 part of spinach powder, 0.5-2 parts of Pueraria powder, and 0.1-1 part of banana powder.
  • the composite fruit and vegetable rice flour composition comprising the above-mentioned parts by weight of raw materials has the effects of enhancing human immunity and improving human health.
  • the mechanism is: cabbage is rich in vitamins such as vitamin U, vitamin K 1 , dietary fiber, minerals, glucosinolates and other nutrients and biological active factors, which can fully supplement the nutrients needed by the human body, improve the sub-health state of the human body, and enhance Human immunity; rich dietary fiber can promote the growth of intestinal probiotics, inhibit the growth of harmful bacteria, balance the intestinal flora, and protect the intestinal environment; puerarin can effectively scavenge free radicals, inhibit red blood cell membrane, liver, spleen, Oxidative damage of brain tissue can slow down the rate of heart beat, increase myocardial contractility, reduce aortic pressure, and effectively relieve the "three high" symptoms of the human body; Pueraria lobata can also increase blood flow in the brain and coronary vessels, effectively preventing And regulating cardiovascular and cerebrovascular diseases; at the same time,
  • the cabbage powder, or other vegetable powder, or fruit powder is prepared by the following steps:
  • the color protection method is characterized in that the cabbage, or the vegetable, or the fruit is immersed in a lye having a mass concentration of 2% to 5% for 1 to 5 minutes at a temperature of 60 to 100 ° C;
  • the method for dehydrating and drying is one or more of vacuum freeze drying, freeze drying at -50 to -40 ° C, cold air drying at 15 to 40 ° C, vacuum drying, natural air drying, and spray drying;
  • the pulverization method is carried out at a temperature of 10 to 70 ° C for ultrafine pulverization
  • the cabbage powder, or other vegetable powder, or the fruit powder has a particle diameter of 0.15 nm or less.
  • the invention also provides a preparation method of the above composite fruit and vegetable rice flour composition having the therapeutic health care effect, comprising the following steps:
  • the rice syrup is mixed with the parts by weight of the cabbage powder, the other vegetable powder and/or the fruit powder, and then steamed. After the obtained rice flour is dried, the composite fruit and vegetable rice flour composition is obtained.
  • the rice water has a water content of 30 to 35%
  • the method for steaming the powder is to cook at 0.06 to 0.08 MPa for 4 to 5 minutes, then to cool at 3 to 5 ° C for 0.5 to 2 hours, rinse with water for 5 to 15 seconds, and then 0.02 to 0.04 MPa for 3 to 4 minutes, at 3 to 5 ° C. Cooling for 0.5 to 1 h;
  • the drying method is drying at 35 to 45 ° C for 6 to 10 hours.
  • the invention also provides the use of the above composite fruit and vegetable rice flour composition having the therapeutic effect of eating and treating in the preparation of a product having the functions of conditioning and preventing oral ulcers, or stomach-healing, or laxative, or improving immunity.
  • Cabbage is also known as the “king of vegetables” and “stomach dishes”. It is rich in nutrients and bioactive ingredients, especially European wild cabbage, which has high nutritional value. Cabbage is rich in vitamin U, vitamin K 1 , dietary fiber, minerals and glucosinolates.
  • vitamin U can repair ulcer surface, effectively promote the rapid healing of ulcers such as gastric ulcer, oral ulcer and duodenal ulcer; vitamin K 1 is the main substance for synthesizing prothrombin, which has the effect of stopping bleeding; dietary fiber is called As the seventh nutrient, the scavenger of the intestine has the functions of swelling, water holding capacity, improvement of gastrointestinal microflora and low heat production, can promote intestinal peristalsis, is conducive to laxative, and can promote detoxification and adsorption. Certain toxic and harmful substances and promote their rapid excretion to maintain human intestinal health; glucosinolate is a secondary metabolite of sulfur-containing anionic hydrophilic plants with anti-oxidative and anti-cancer functional activities.
  • the invention combines the homology mechanism and nutrition of traditional Chinese medicine and medicine, and rationally mixes the cabbage powder with other vegetable powders and/or fruit powders, promotes each other, cooperates with each other, and prepares a compound integrating nutrition and conditioning.
  • Fruit and vegetable rice flour composition can specifically supplement the nutrients required according to the needs of different people, and comprehensively adjust and improve some intractable diseases of the human body, such as oral ulcer, bad breath, gastric ulcer, duodenal ulcer, constipation, immunity Low strength and so on. It can also be used as a general dietary supplement to solve the problem of insufficient intake of special active nutrients such as vitamin K and folic acid. Problem, balance body nutrition. At the same time, through the addition of different color types of vegetables and fruits, while balancing the dietary nutrients, it also enriches people's choice of color and flavor.
  • the invention protects the cabbage, vegetables and fruits by alkali liquid, dehydrates and dries, and superfinely pulverizes at low temperature to prepare the cabbage powder, other vegetable powder and fruit powder, and completely preserves the nutrient composition of the fruits and vegetables.
  • the alkali color protection can make the cabbage powder, other vegetable powder and fruit pink and natural bright, increase the appetite of the consumer; dehydration and drying, especially low temperature dehydration and drying (such as vacuum freeze drying, -50 ⁇ -40 ° C freeze drying) After 15 to 40 ° C cold air drying, etc., the material is ultra-finely pulverized at a temperature of 10 to 70 ° C to maximize the protection of the natural color and flavor of fruits and vegetables, without destroying nutrients, and enriching nutrient factors. And release, it is more conducive to the nutritional value and function of nutrients and bioactive ingredients to maximize the function of food.
  • the nano-sized fruit and vegetable dietary fiber has a large surface area, strong water absorption, expansion force and water holding capacity, whether it promotes intestinal peristalsis, promotes defecation and detoxification, or promotes
  • the breaking rate of the material reaches 80% or more, which promotes the enrichment and release of the active ingredients in fruits and vegetables such as cabbage, greatly improves the digestion and absorption utilization of the nutrition of fruits and vegetables, increases the nutritional efficiency of the food, and improves the nutritional value of the product.
  • the preparation method of the composite fruit and vegetable rice flour composition of the present invention the rice slurry mixed with the cabbage powder, other vegetable powder and/or fruit powder is subjected to two low-pressure steam short-time cooking to make the rice flour gelatinization more complete,
  • the gel network structure can also be formed, so that the composite fruit and vegetable rice flour composition has a smooth taste; between two cooking, water rinsing is beneficial to promote the formation of good gluten strength of the rice flour and promote the formation of the rice flour; Rapid cooling and forming at low temperature can converge the surface of the rice flour and prevent further gelatinization.
  • the composite fruit and vegetable rice flour composition prepared by the preparation method has a pure and delicate taste.
  • the present invention has the following beneficial effects:
  • the composite fruit and vegetable rice flour composition of the invention adopts the same raw materials and medicines as natural and safe; the applicable population is wide, and can be compounded according to different populations, and processed to produce different therapeutic health effects, suitable for Compound fruit and vegetable rice flour composition of different populations; comprehensive nutritional balance, reasonable nutritional structure, proven, good conditioning and prevention of oral ulcers, stomach and stomach, laxative and immune function; pure and delicate taste, can be very Good to make up for the defects of the traditional rice noodles nutrients and color, to meet the consumer's demand for taste, flavor and nutrition.
  • the preparation method of the cabbage powder, the other vegetable powder and the fruit powder of the invention integrates the techniques of alkali liquid color protection, dehydration drying, low temperature ultrafine pulverization, etc., under the premise of ensuring the integrity of the nutrients of the raw materials to the maximum extent without being damaged. To enrich and release nutrient factors, it is more conducive to the nutritional value and function of nutrients and bioactive components to maximize food function.
  • the preparation method of the composite fruit and vegetable rice flour composition of the invention has the advantages of simple and scientific process, can effectively improve the nutritional structure and color of the rice flour, increase the appetite of the consumer, and after two steaming powder cooling forming, the rice flour gelatinization is more complete, and the preparation is completed.
  • the obtained composite fruit and vegetable rice flour composition has a pure and delicate taste.
  • composite fruit and vegetable rice flour composition having the therapeutic health care effect of the present invention, a preparation method and application thereof are further described below in conjunction with specific embodiments.
  • three kinds of composite fruit and vegetable rice flour compositions having therapeutic effects on health care include the following parts by weight of raw materials (as shown in Table 1):
  • cabbage powder, spinach powder and apple powder are prepared by the following steps:
  • the cabbage, spinach and apple were soaked in the alkali solution of 2% mass concentration for 5 min, then freeze-dried at -45 ° C, and then ultra-finely crushed at 60 ° C.
  • the obtained crushed material passed through a 100 mesh sieve.
  • the cabbage powder, spinach powder and apple powder were respectively obtained, and the particle diameter was 0.15 nm.
  • Screening and impurity removal of rice screening QS-certified rice to remove impurities, mold, intact grains, etc., and screening rice A with intact shape, normal shape and inherent rice scent;
  • the rice B added with the step (2) is refining with a refiner, and the obtained slurry is passed through a 100 mesh sieve to obtain a rice slurry having a water content of 30%;
  • step (3) mixing the rice slurry of step (3) with the cabbage powder, spinach powder and apple powder by a mixer to obtain a mixed rice slurry;
  • steamed powder under the condition of vapor pressure of 0.06 MPa, the mixed rice slurry of step (4) is cooked for 5 minutes, then cooled at 4 ° C for 1 hour, aged and formed, and the obtained rice flour C is sprayed with water for 10 s, and then Under the condition of steam pressure of 0.04 MPa, cooking for 3 min, cooling at 4 ° C for 1 h, aging molding, to obtain rice flour D;
  • Test methods Subjects were randomly divided into the study group: A1, B1 and C1 groups; the comparison group: A2, B2 and C2 groups; blank group.
  • the group of the composite fruit and vegetable rice flour compositions A1, B1 and C1 of the present embodiment were respectively eaten for breakfast; the preparation method of the breakfast group was the same as that of the present embodiment, and the compound fruit and vegetable rice flours A2, B2 and C2 shown in Table 2 were formulated; A blank group of breakfast eats ordinary rice noodles without adding any fruits and vegetables.
  • Evaluation criteria The conditioning effect on oral ulcers was taken as an investigation factor, and the symptoms of oral ulcers were significantly improved within 3 days, and the rest were ineffective.
  • the oral ulcer symptom is significantly improved in the oral ulcer patient after adhering to the composite fruit and vegetable rice flour composition of the present embodiment, and the effective rate is more than 82.50%.
  • the effective rate of the A2-C2 group in the control group was 56.4% to 68%, which was significantly different from the effect of the composite fruit and vegetable rice flour composition described in the present example. Therefore, it is known that the raw material is improved and treated for oral ulcers. The type and ratio are very important.
  • the composite fruit and vegetable rice flour composition of the present embodiment has synergistic effects and synergistic effects, thereby effectively improving the effect of improving and regulating oral ulcers.
  • three kinds of composite fruit and vegetable rice flour compositions having therapeutic effects on health care include the following parts by weight (as shown in Table 4):
  • the cabbage powder, the beetroot powder, the kudzu powder, the spinach powder, the kelp powder and the apple powder are prepared by the following steps:
  • cabbage, beetroot, pueraria, spinach, kelp and apple were soaked in 3% alkali solution for 3 minutes, then dried at 30 °C, then ultra-finely pulverized at 70 °C.
  • the pulverized material was passed through a 200 mesh sieve to obtain the cabbage powder, beetroot powder, pueraria powder, spinach powder, kelp powder and apple powder, respectively, and the particle diameter was 0.074 nm.
  • Screening and impurity removal of rice screening QS-certified rice to remove impurities, mold, intact grains, etc., and screening rice A with intact shape, normal shape and inherent rice scent;
  • the rice B added by the step (2) is refining with a refiner, and the obtained slurry is passed through a 100 mesh sieve to obtain a rice slurry, and the moisture content of the rice slurry is 32%;
  • step (3) mixing the rice slurry of step (3) with the cabbage powder, beetroot powder, kudzu powder, spinach powder, kelp powder and apple powder by a mixer to obtain a mixed rice slurry;
  • steamed powder under the condition of vapor pressure of 0.08 MPa, the mixed rice slurry of step (4) is cooked for 4 minutes, cooled at 3 ° C for 2 hours, aged and formed, and the obtained rice flour C is sprayed with water for 5 s, and then Under the condition of steam pressure of 0.02 MPa, cooking for 4 min, cooling at 3 ° C for 1 h, aging molding, to obtain rice flour D;
  • Test methods Subjects were randomly divided into the study group: D1, E1 and F1 groups; the comparison group: D2, E2 and F2; blank group.
  • the group of the composite fruit and vegetable rice flour composition D1, E1 and F1 of the present embodiment were respectively eaten for breakfast; the preparation method of the breakfast group was the same as that of the present embodiment, and the compound fruit and vegetable rice flour D2, E2 and F2 shown in Table 5 were formulated; A blank group of breakfast eats ordinary rice noodles without adding any fruits and vegetables.
  • Evaluation criteria The conditioning effect of gastric ulcer with stomach acid and stomach pain was taken as an investigation factor, and the symptoms of gastric acid and stomach pain were significantly improved within 7 days, or the symptoms of stomach pain were alleviated when it was affected by irritating food within 1 month. Invalid.
  • the stomach disease patients have significantly improved the symptoms of gastric diseases after adhering to the composite fruit and vegetable rice flour composition of the present embodiment, and the effective rate is 81.40% or more.
  • the effective rate of the D2-F2 group in the comparison group was 52.3 to 70%, which was significantly different from the effect of the composite fruit and vegetable rice flour composition described in the present example, and thus it was found that in the improvement and conditioning of the stomach disease, the raw material was The kind and ratio are very important features.
  • the composite fruit and vegetable rice flour composition of the present embodiment has synergistic effects and synergistic effects, thereby effectively improving the efficacy of regulating stomach acid and stomach pain.
  • three kinds of composite fruit and vegetable rice flour compositions having therapeutic effects on health care include the following parts by weight (as shown in Table 7):
  • cabbage powder, the beetroot powder, the pueraria powder, the sweet potato powder, the carrot powder, the apple powder and the banana powder are prepared by the following steps:
  • Cabbage, beetroot, puerarin, sweet potato, carrot, apple and banana were soaked in 5% alkali solution for 1 min at a temperature of 100 ° C, vacuum freeze-dried, and then ultra-fine pulverized at 30 ° C.
  • the obtained pulverized material was passed through a 200 mesh sieve to obtain the cabbage powder, the beetroot powder, the pueraria powder, the sweet potato powder, the carrot powder, the apple powder and the banana powder, respectively, and the particle diameter was 0.074 nm.
  • Screening and impurity removal of rice screening QS-certified rice to remove impurities, mold, intact grains, etc., and screening rice A with intact shape, normal shape and inherent rice scent;
  • step (1) the rice A in step (1) is washed in a rice washing tank, washed 3 times with running water, soaked in a rice immersion tank filled with clear water for 4 hours, the soaking temperature is 30 ° C, and then filtered. Wash with water spray and drain to obtain rice B;
  • the rice B added with the step (2) is refining with a refiner, and the obtained slurry is passed through a 100 mesh sieve to obtain a rice slurry having a water content of 35%;
  • step (3) mixing the rice pulp of step (3) with the cabbage powder, beetroot powder, pueraria powder, sweet potato powder, carrot powder, apple powder and banana powder by a mixer to obtain a mixed rice slurry;
  • steamed powder under the condition of vapor pressure of 0.08 MPa, the mixed rice slurry of step (4) is cooked for 5 minutes, then cooled at 5 ° C for 0.5 h, aged and formed, and the obtained rice flour C is sprayed with water for 5 s, and then Steaming Under the condition of steam pressure of 0.03 MPa, cooking for 4 min, cooling at 5 ° C for 1 h, aging molding, to obtain rice flour D;
  • Subjects 299 patients with constipation who were treated and hospitalized in Luoyang Petrochemical Hospital from February 2014 to June 2014. These patients had no other diseases and other diets and living habits were good.
  • Test methods Subjects were randomly divided into the study group: G1, H1 and I1 groups; the comparison group: G2, H2 and I2; blank group.
  • the group of the composite fruit and vegetable rice flour compositions G1, H1 and I1 of the present embodiment were respectively eaten for breakfast; the preparation method of the breakfast group was the same as that of the present embodiment, and the compound fruit and vegetable rice flours G2, H2 and I2 shown in Table 8 were formulated; A blank group of breakfast eats ordinary rice noodles without adding any fruits and vegetables.
  • Evaluation criteria The conditioning effect on constipation was taken as an investigation factor, so that the symptoms of the secret were improved within 7 days, that is, the bowel movement was easy, the number of bowel movements and hardness were normal, and the rest were invalid.
  • three kinds of composite fruit and vegetable rice flour compositions having therapeutic effects on health care include the following parts by weight of raw materials (as shown in Table 10):
  • cabbage powder, spinach powder, pueraria powder and banana powder are prepared by the following steps:
  • the cabbage, spinach, pueraria and banana were soaked in the alkali solution with 4% mass concentration for 4 minutes, then air-dried naturally, and then super-pulverized at 10 °C.
  • the obtained crushed material passed through 100 mesh sieve.
  • the cabbage powder, spinach powder, pueraria powder and banana powder were respectively obtained, and the particle diameter was 0.15 nm.
  • Screening and cleaning of rice screening QS-certified rice to remove impurities and mildew Grains, whole grains, etc., screen out rice A with intact morphology, normal shape and inherent rice aroma;
  • step (1) the rice A in step (1) is washed in a washing rice tank, washed twice with running water, soaked in a rice immersion tank filled with clear water for 2 hours, the soaking temperature is 40 ° C, and then filtered. Wash with water spray and drain to obtain rice B;
  • the rice B added with the step (2) is refining with a refiner, and the obtained slurry is passed through a 100 mesh sieve to obtain a rice slurry having a water content of 30%;
  • step (3) mixing the rice pulp of step (3) with the cabbage powder, spinach powder, pueraria powder and banana powder by a mixer to obtain a mixed rice slurry;
  • steamed powder under the condition of steam pressure of 0.06 MPa, the mixed rice slurry of step (4) is cooked for 5 minutes, then cooled at 4 ° C for 1 hour, aged and formed, and the obtained rice flour C is sprayed with water for 15 s, and then Under the condition of steam pressure of 0.04 MPa, cooking for 3 min, cooling at 4 ° C for 0.5 h, aging molding, to obtain rice flour D;
  • Subjects 300 patients with flu-prone patients who were admitted to the Luoyang Petrochemical Hospital from January 2014 to June 2014 were screened. These patients had no other diseases.
  • Test methods Subjects were randomly divided into the study group: J1, K1 and L1 groups; the comparison group: J2, K2 and L2; blank group.
  • the group of the composite fruit and vegetable rice flour composition J1, K1 and L1 of the present embodiment were respectively eaten for breakfast; the preparation method of the breakfast group was the same as that of the present embodiment, and the compound fruit and vegetable rice noodles J2, K2 and L2 shown in Table 11 were formulated; A blank group of breakfast eats ordinary rice noodles without adding any fruits and vegetables.
  • the flu-prone patients have significantly improved the symptoms of cold after adhering to the composite fruit and vegetable rice flour composition of the present embodiment, and the effective rate is over 80.00%.
  • the effective rate of the J2-L2 group in the control group was 58.5-67.4%, which was significantly different from the effect of the composite fruit and vegetable rice flour composition described in the present example, and thus it was found that the disease was low in immunity against influenza and the like.
  • the type and proportion of the raw materials are very important characteristics.
  • the composite fruit and vegetable rice flour composition of the present embodiment cooperates and synergizes with each other, thereby effectively improving the immunity of the human body.

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Abstract

一种复合果蔬米粉组合物及其制备方法和应用。所述复合果蔬米粉组合物，包括如下重量份原料：大米85-99份，甘蓝粉1-10份，其他蔬菜粉和/或水果粉0.1-6份。

Description

食疗保健复合果蔬米粉组合物及其制备方法和应用 技术领域
本发明涉及食品加工技术领域，特别是涉及一种具有食疗保健功效的复合果蔬米粉组合物及其制备方法和应用。
背景技术
随着社会经济的发展和人民生活水平的提高，生活节奏加快，各个年龄阶段都容易出现营养缺乏，免疫力下降，身体素质低等亚健康状态。如儿童挑食，不爱吃蔬菜等不良饮食习惯，易引发口腔溃疡等疾病；年轻人群工作压力大、身体营养状况得不到保证，引发营养失衡的现象越来越多，尤其是高收入人群，工作量大、加班多、饮食及营养不稳定、缺乏锻炼，导致机体长期处于亚健康状态，免疫力低下；老年人随着年龄的增长，食量和运动量减少，肠胃蠕动能力减弱，消化能力降低，营养消化吸收利用能力降低，营养供给不足，常伴随慢性疾病等，身体健康水平低。
中国居民膳食指南(2011)对居民日常膳食营养作了详细描述，以五层膳食宝塔，反映了各类食物在膳食中的地位和应占的比重，其中，蔬菜和水果居第二层，每天应摄入300g～500g和200g～400g，由此可见，果蔬是人们日常饮食中必不可少的食物之一，是体内营养的主要来源。
水果中富含多种维生素，矿物质，膳食纤维等营养成分，对于提高人体健康，增加免疫力具有非常重要的作用。
蔬菜可提供人体所必需的多种维生素，叶酸，矿物质以及膳食纤维等营养成分，同时其含有的一些植物化学物质、酶等都是有效抗氧化剂，所以蔬菜不 仅是低糖、低盐、低脂的健康食物，同时还能有效的减轻环境污染对人体的损害，对各种疾病起预防作用。其中，甘蓝在增加免疫力和抗癌作用方面显示了无以伦比的性能，但是因为其质地粗，味苦，口感差，虽然有特殊健康功能，但不易被人们接受，目前在我国居民烹调过程很少使用。
此外，合理膳食还应当早餐吃好，午餐吃饱，晚餐吃少，而目前大多数人赶着上班，习惯了早餐将就、午餐填饱、晚餐海吃，忽视了早餐的营养供给。早餐很重要，吃的营养充足，精神才会相当饱满，才会有相当高的工作效率，良好的生活质量。早餐需要吃得精，必须全面补充碳水化合物、蛋白质、脂肪及维生素、纤维素、矿物质等营养。
目前，早餐市场基本以米粉为主，早餐米粉虽然美味便捷，仅含少量的维生素等物质，营养成分和色泽单一，无法满足人们日益增长的对食品营养、健康、风味的需求。
发明内容
基于此，本发明的目的在于提供一种具有食疗保健功效的复合果蔬米粉组合物。
为实现上述目的，本发明采取以下技术方案：
一种具有食疗保健功效的复合果蔬米粉组合物，包括如下重量份原料：大米85～99份，甘蓝粉1～10份，其它蔬菜粉和/或水果粉0.1～6份，其中，
所述其它蔬菜粉的原料选自如下蔬菜中的一种或多种：菠菜，海带，甜菜根，葛根，白菜，油菜，胡萝卜，红薯，甘薯，魔芋，莲藕，南瓜，冬瓜，苦瓜，芹菜，绿豆，豌豆或香菇；所述水果粉的原料选自如下水果中的一种或多种：苹果，香蕉，梨，葡萄，番茄，菠萝，芒果，草莓，樱桃，桑葚，椰浆或 山楂。
在其中一个实施例中，包括如下重量份原料：大米90～99份，甘蓝粉2～6份，菠菜粉0.1～1份，苹果粉0.1～1份。
包括上述重量份原料的复合果蔬米粉组合物，依据营养学和中医学药食同源机理将菠菜、苹果等寒凉性果蔬与甘蓝进行合理搭配，互相协同，可起到清热去火、止溃修溃的功效，有效改善和调理口腔溃疡的问题。其机理在于：甘蓝性味甘平，含有丰富的维生素，膳食纤维，矿物质等成分，其中，维生素K1及U是抗溃疡因子，可修复溃疡面，有效促进胃溃疡、口腔溃疡、十二指肠溃疡等溃疡面的快速愈合；辅助添加含有丰富的B族维生素的菠菜和含有丰富维生素的苹果，能够防止口腔溃疡等维生素缺乏症的发生；菠菜和苹果性凉，可起到清热去火的作用，有效缓解口腔溃疡。三者按照上述重量份添加，能够综合预防和调理口腔溃疡这一顽固性疾病，调理效果显著。同时，由于还含有丰富的维生素、矿物质、膳食纤维等营养素，能够调理体质，达到一方面修复溃疡组织，另一方面提高人体免疫力的效果。
在其中一个实施例中，包括如下重量份原料：大米90～99份，甘蓝粉1～5份，甜菜根粉0.1～1份，葛根粉0.1～1份，菠菜粉0.1～1份，海带粉0.1～1份，苹果粉0.5～2份。
包括上述重量份原料的复合果蔬米粉组合物具有健胃消食、祛除胃火，舒胃养胃功效。其机理在于：甘蓝，味甘，性平，入胃、肾二经，被誉为天然“胃菜”，具有补脾健胃的作用，其所含的维生素K1及维生素U，不仅能抗胃部溃疡、保护并修复胃黏膜组织，还可以保持胃部细胞活跃旺盛，降低病变的几率；甜菜根归胃经，具有健胃消食、止咳化痰、顺气利尿、消热解毒、肝脏解毒等功效，甜菜根中富含甜菜碱，可以补充胃液中胃酸的不足，保持胃部的酸碱中 和，含丰富的膳食纤维，有助于促进肠道的消化；再辅助添加含有丰富的膳食纤维的葛根、菠菜、海带和苹果，可吸附进入胃肠中的酒精或其他有毒有害物质，并通过促进肠道蠕动将这类有毒有害物质快速排出体外，起到祛除胃火的作用，从而达到护胃护肝的功效，同时综合补充维生素、矿物质与其他营养活性因子，舒胃养胃，调理胃酸胃痛胃溃疡，促进病症的痊愈。各原料按照上述重量份添加，能够有效发挥其健胃消食、祛除胃火，舒胃养胃的功效。
在其中一个实施例中，包括如下重量份原料：大米90～99份，甘蓝粉1～5份，甜菜根粉0.1～1份，葛根粉0.1～1份，红薯粉0.1～1份，胡萝卜粉0.1～1份，苹果粉0.1～1份，香蕉粉0.1～1份。
包括上述重量份原料的复合果蔬米粉组合物能够有效改善便秘问题，具有调理便秘，润肠通便的功效。其机理在于：丰富的果蔬膳食纤维、维生素、矿物质、葛根异黄酮、硫代葡萄糖苷等营养物质，能够促进肠道蠕动与排毒，起到通肠导便，引火下行的作用，促进消化，有效改善便秘的问题；同时，纳米级的膳食纤维能进一步平衡肠道菌群，促进益生菌生长，保持肠道湿润，抑制有害菌群生长，稳定肠道环境，促进肠道蠕动，快速将有毒有害物质排出体外，改善排便困难，排便次数少，排便硬度大的问题。各原料按照上述重量份添加，能够有效发挥其润肠通便的功效。
在其中一个实施例中，包括如下重量份原料：大米90～99份，甘蓝粉1～5份，菠菜粉0.1～1份，葛根粉0.5～2份，香蕉粉0.1～1份。
包括上述重量份原料的复合果蔬米粉组合物具有增强人体免疫力，提高人体健康水平的功效。其机理在于：甘蓝含有丰富的维生素如维生素U，维生素K1，膳食纤维，矿物质，硫代葡萄糖苷等营养成分和生物活性因子，可全面补充人体所需营养，改善人体亚健康状态，增强人体免疫力；丰富的膳食纤维能 够促进肠道益生菌生长，抑制有害菌群的生长，平衡肠道菌群，保护肠道内环境；葛根素能有效清除自由基，抑制红细胞膜、肝、脾、脑组织的氧化损伤，可使心脏跳动的速率减慢、心肌收缩力增强、主动脉压降低，有效舒缓人体“三高”症状；葛根异黄酮还能使大脑、冠状血管血流量增加，有效预防和调理心脑血管疾病；同时葛根可增强肝、脾脏的碳粒摄取能力，从而恢复细胞免疫功能，调节人体机能，增强人体体质。各原料按照上述重量份添加，能够全面、有效的提高人体免疫力。
在其中一个实施例中，所述甘蓝粉，或其它蔬菜粉，或水果粉由如下步骤制备：
将甘蓝，或所述蔬菜，或所述水果进行护色后，脱水干燥，粉碎，即得所述甘蓝粉，或其它蔬菜粉，或水果粉，其中，
所述护色的方法为在温度60～100℃的条件下，将所述甘蓝，或所述蔬菜，或所述水果于质量浓度2％～5％的碱液中浸泡1～5min；
所述脱水干燥的方法为真空冷冻干燥、-50～-40℃冷冻干燥、15～40℃冷风干燥、真空干燥、自然风干、喷雾干燥中的一种或多种；
所述粉碎的方法为在温度10～70℃的条件下，进行超微粉碎；
所述甘蓝粉，或其它蔬菜粉，或水果粉的粒径小于等于0.15nm。
本发明还提供上述具有食疗保健功效的复合果蔬米粉组合物的制备方法，包括如下步骤：
将所述重量份的大米洗净后，用水浸泡2～4h，浸泡温度为30～40℃，过滤后加水磨浆，得米浆；
将所述米浆与所述重量份的甘蓝粉、其它蔬菜粉和/或水果粉混合后，进行蒸粉，所得米粉干燥后，即得所述复合果蔬米粉组合物。
在其中一个实施例中，所述米浆的含水量为30～35％；
所述蒸粉的方法为先0.06～0.08MPa蒸煮4～5min后，于3～5℃冷却0.5～2h，用水淋洗5～15s，再0.02～0.04MPa蒸煮3～4min，于3～5℃冷却0.5～1h；
所述干燥的方法为35～45℃干燥6～10h。
本发明还提供上述具有食疗保健功效的复合果蔬米粉组合物在制备具有调理和预防口腔溃疡、或健胃养胃、或润肠通便、或提高免疫力功效的产品中的应用。
本发明的原理和优点如下：
甘蓝又称为“蔬菜之王”、“胃菜”，含丰富的营养成分和生物活性成分，特别是欧洲野生甘蓝，具有较高的营养价值。甘蓝富含维生素U、维生素K1，膳食纤维，矿物质以及硫代葡萄糖苷等。其中，维生素U可修复溃疡面，有效促进胃溃疡、口腔溃疡、十二指肠溃疡等溃疡面的快速愈合；维生素K1是合成凝血酶原的主要物质，具有止血的作用；膳食纤维被称为第七营养素，肠道的清道夫，具备膨胀作用、持水能力、改善胃肠微生物菌落和产热低的生理功能，可促进肠道蠕动，有利于润肠通便，可促进排毒，吸附某些有毒有害物质并促使其快速排出体外，维持人体肠道健康；硫代葡萄糖苷是一种含硫的阴离子亲水性植物次生代谢产物，具有抗氧化及抗癌的功能活性。
基于此，本发明结合了中医学药食同源机理及营养学，将甘蓝粉与其它蔬菜粉和/或水果粉进行合理搭配，互相促进，相互协同，制备得到集营养与调理为一体的复合果蔬米粉组合物。该复合果蔬米粉组合物能够根据不同人群的需求，有针对性的补充其所需营养，综合调理改善人体一些顽固性疾病，如口腔溃疡、口臭、胃溃疡、十二指肠溃疡、便秘、免疫力低下等。也可作为普通膳食营养补充剂，解决人们特殊活性营养组分如维生素K、叶酸等摄入不足的问 题，平衡体内营养。同时，通过不同颜色种类蔬菜水果的添加，在均衡了膳食营养成分的同时，还丰富了人们对色彩、风味的选择。
本发明将所述甘蓝、蔬菜和水果经碱液护色，脱水干燥，低温超微粉碎，制备所述甘蓝粉、其它蔬菜粉和水果粉，全面完整的保留了果蔬的营养成分。其中，碱液护色可使所述甘蓝粉、其它蔬菜粉和水果粉色泽自然鲜亮，增加消费者食欲；脱水干燥，特别是低温脱水干燥(如真空冷冻干燥、-50～-40℃冷冻干燥、15～40℃冷风干燥等)后，在温度10～70℃的条件下，将原料进行超微粉碎，可以最大限度的保护果蔬天然色泽和风味，不破坏营养成分，使营养因子得到富集和释放，更有利于营养成分和生物活性成分发挥营养价值和功能作用，最大化提高食品功能，同时，还可将纤维多而粗，质硬的果蔬充分粉碎，便于消化功能差的人群食用；当粉碎后的颗粒达到粒径小于等于0.15nm时，纳米级的果蔬膳食纤维表面积大、吸水力强、膨胀力和持水力增大，无论是在促进肠道蠕动，促进排便排毒，还是在促进营养物质消化吸收利用方面，与普通的食材相比都有本质的提升，并增加人群的接受能力，同时能够确保原料破壁率达到80％以上，促使甘蓝等果蔬中的有效成分充分富集和释放，极大提高果蔬营养的消化吸收利用率，增加了食品的营养功效，提高了产品的营养价值。
本发明所述复合果蔬米粉组合物的制备方法，对混合了所述甘蓝粉、其它蔬菜粉和/或水果粉的米浆进行两次低压蒸汽短时蒸煮，使米粉糊化更完全的同时，还可形成凝胶网络结构，使所述复合果蔬米粉组合物口感爽滑；两次蒸煮之间，用水淋洗，有利于促进米粉形成良好的筋力，促进米粉成型；蒸粉后使热米粉于低温迅速冷却成型，可使米粉表面收敛，防止进一步糊化。由此制备方法制备得到的所述复合果蔬米粉组合物口感纯正细腻。
与现有技术相比，本发明具有以下有益效果：
1、本发明所述复合果蔬米粉组合物，所采用的原料药食同源、天然安全；适用人群广泛，可根据不同的人群进行复配，经过加工，生产出具有不同食疗保健功效、适用于不同人群的复合果蔬米粉组合物；营养均衡全面，营养结构合理，经验证，具有良好的调理和预防口腔溃疡、健胃养胃、润肠通便及提高免疫力功效；口感纯正细腻，可以很好的弥补传统米粉营养成分和色泽较为单一的缺陷，满足了消费者对口感、风味以及营养的需求。
2、本发明所述甘蓝粉、其它蔬菜粉和水果粉的制备方法集成了碱液护色、脱水干燥、低温超微粉碎等技术，在最大限度保证原料营养成分完整，不被破坏的前提下，使营养因子得到富集和释放，更有利于营养成分和生物活性成分发挥营养价值和功能作用，最大化提高食品功能。
3、本发明所述复合果蔬米粉组合物的制备方法，工艺简便、科学，能够有效改善米粉的营养结构和色泽，增加消费者食欲，经过两次蒸粉冷却成型，米粉糊化更完全，制备得到的复合果蔬米粉组合物口感纯正细腻。
具体实施方式
以下结合具体实施例对本发明所述具有食疗保健功效的复合果蔬米粉组合物及其制备方法和应用作进一步说明。
实施例1
本实施例三种具有食疗保健功效的复合果蔬米粉组合物，分别包括如下重量份原料(如表1所示)：
表1
Figure PCTCN2014086948-appb-000001
Figure PCTCN2014086948-appb-000002
其中，所述甘蓝粉、菠菜粉和苹果粉由如下步骤制备：
在温度60℃的条件下，将甘蓝、菠菜和苹果分别于质量浓度2％的碱液中浸泡5min后，于-45℃冷冻干燥，再60℃超微粉碎，所得粉碎料过100目筛，分别得所述甘蓝粉、菠菜粉和苹果粉，粒径为0.15nm。
上述具有食疗保健功效的复合果蔬米粉组合物的制备方法，包括如下步骤：
(1)大米的筛选和除杂：将经过QS认证的大米进行筛选，除去杂质、霉粒、完整粒等，筛选出形态完整、形状正常、有固有米香的大米A；
(2)清洗和浸泡：将步骤(1)所述大米A放入洗米机中洗干净，用流水清洗3遍，在盛满清水的浸米槽中浸泡3h，浸泡温度为30℃，然后过滤，用水喷淋清洗，沥干，得大米B；
(3)磨浆：将经步骤(2)所述大米B加水用磨浆机进行磨浆，所得浆液过100目筛，得米浆，所述米浆含水量为30％；
(4)原料混合：用混合机将步骤(3)所述米浆与所述甘蓝粉、菠菜粉和苹果粉混合均匀，得混合米浆；
(5)蒸粉：在蒸汽压为0.06MPa的条件下，将步骤(4)所述混合米浆蒸煮5min后，于4℃冷却1h，老化成型，所得米粉C用清水喷淋10s，再在蒸汽压力为0.04MPa的条件下，蒸煮3min，于4℃冷却1h，老化成型，得米粉D；
(6)干燥：将步骤(5)所述米粉D定型后，制成条状，于35℃热风干燥8h，冷却至室温，即得所述复合果蔬米粉组合物。
效果试验：
1、受试者：筛选2014年2月至2014年6月于洛阳石化医院就诊及住院的 口腔溃疡患者289例，这些患者没有其他口腔黏膜及全身系统性疾病，此次发病后没进行口腔溃疡的调理，其他饮食和生活习惯良好；
2、试验方法：将受试者随机分为实施例组：A1、B1和C1组；对比组：A2、B2和C2组；空白组。实施例组分别早餐食用本实施例所述复合果蔬米粉组合物A1、B1和C1；对比组分别早餐食用制备方法同本实施例，配方如表2所示的复合果蔬米粉A2、B2和C2；空白组早餐食用不添加任何果蔬的普通米粉。
表2
  A2 B2 C2
原料 重量份 重量份 重量份
大米 110 95 90
甘蓝粉 2 2 4
菠菜粉 4 - 1
苹果粉 7 0.1 -
猕猴桃粉 - - 5
3、评价标准：以对口腔溃疡的调理效果作为考察因素，以口腔溃疡症状在3天内得到明显改善为有效，其余为无效。
4、试验结果，如表3所示。
表3
  参与人数 有效人数 无效人数 有效率
A1组 45 40 5 88.89％
B1组 40 33 7 82.50％
C1组 42 36 6 85.71％
A2组 40 26 14 65.00％
B2组 39 22 17 56.41％
C2组 43 29 14 67.44％
空白组 40 8 32 20.00％
由表3知，口腔溃疡患者在坚持食用本实施例所述复合果蔬米粉组合物后，口腔溃疡症状得到明显改善，有效率达82.50％以上。而对比组A2-C2组的有效率为56.4～68％，与本实施例所述复合果蔬米粉组合物的效果相比，差异明显，由此可知，在针对口腔溃疡的改善与调理时，原料的种类、配比是非常重要的 特征，本实施例所述复合果蔬米粉组合物，各原料之间相互配合、协同，有效增进了改善和调理口腔溃疡的效果。
实施例2
本实施例三种具有食疗保健功效的复合果蔬米粉组合物，分别包括如下重量份原料(如表4所示)：
表4
  D1 E1 F1
原料 重量份 重量份 重量份
大米 94 90 99
甘蓝粉 3 1 5
甜菜根粉 0.5 0.1 1
葛根粉 0.5 0.1 1
菠菜粉 0.5 0.1 1
海带粉 0.5 0.1 1
苹果粉 1 0.5 2
其中，所述甘蓝粉、甜菜根粉、葛根粉、菠菜粉、海带粉和苹果粉由如下步骤制备：
在温度80℃的条件下，将甘蓝、甜菜根、葛根、菠菜、海带和苹果分别于质量浓度3％的碱液中浸泡3min后，30℃冷风干燥，再于70℃进行超微粉碎，所得粉碎料过200目筛，分别得所述甘蓝粉、甜菜根粉、葛根粉、菠菜粉、海带粉和苹果粉，粒径为0.074nm。
上述具有食疗保健功效的复合果蔬米粉组合物的制备方法，包括如下步骤：
(1)大米的筛选和除杂：将经过QS认证的大米进行筛选，除去杂质、霉粒、完整粒等，筛选出形态完整、形状正常、有固有米香的大米A；
(2)清洗和浸泡：将步骤(1)所述大米A放入洗米机中洗干净，用流水清洗3遍，在盛满清水的浸米槽中浸泡2h，浸泡温度为35℃，然后过滤，用水 喷淋清洗，沥干，得大米B；
(3)磨浆：将经步骤(2)所述大米B加水用磨浆机进行磨浆，所得浆液过100目筛，得米浆，所述米浆含水量为32％；
(4)原料混合：用混合机将步骤(3)所述米浆与所述甘蓝粉、甜菜根粉、葛根粉、菠菜粉、海带粉和苹果粉混合均匀，得混合米浆；
(5)蒸粉：在蒸汽压为0.08MPa的条件下，将步骤(4)所述混合米浆蒸煮4min后，于3℃冷却2h，老化成型，所得米粉C用清水喷淋5s，再在蒸汽压力为0.02MPa的条件下，蒸煮4min，于3℃冷却1h，老化成型，得米粉D；
(6)干燥：将步骤(5)所述米粉D定型后，制成条状，于40℃热风干燥8h，冷却至室温，即得所述复合果蔬米粉组合物。
效果试验：
1、受试者：筛选2014年2月至2014年6月于洛阳石化医院就诊及住院的胃病患者297例，这些患者没有其他疾病，此次发病后没进行胃病的调理，其他饮食和生活习惯良好；
2、试验方法：将受试者随机分为实施例组：D1、E1和F1组；对比组：D2、E2和F2；空白组。实施例组分别早餐食用本实施例所述复合果蔬米粉组合物D1、E1和F1；对比组分别早餐食用制备方法同本实施例，配方如表5所示的复合果蔬米粉D2、E2和F2；空白组早餐食用不添加任何果蔬的普通米粉。
表5
  D2 E2 F2
原料 重量份 重量份 重量份
大米 80 90 99
甘蓝粉 2 1 5
甜菜根粉 0.1 - 1
葛根粉 4 0.1 -
菠菜粉 2 0.1 1
海带粉 0.1 0.1 1
苹果粉 1 0.5 2
白芸豆粉 - - 5
3、评价标准：以对胃酸胃痛胃溃疡的调理效果作为考察因素，以胃酸胃痛胃溃疡症状在7天内得到明显改善，或1个月内受刺激性食物影响时，胃痛症状减轻为有效，其余为无效。
4、试验结果，如表6所示。
表6
  参与人数 有效人数 无效人数 有效率
D1组 46 40 6 86.96％
E1组 43 35 8 81.40％
F1组 42 35 7 83.33％
D2组 40 28 12 70.00％
E2组 42 22 20 52.38％
F2组 41 27 14 65.85％
空白组 43 8 35 20.93％
由表6知，胃病患者在坚持食用本实施例所述复合果蔬米粉组合物后，胃病症状得到明显改善，有效率达81.40％以上。而对比组D2-F2组的有效率为52.3～70％，与本实施例所述复合果蔬米粉组合物的效果相比，差异明显，由此可知，在针对胃病的改善与调理时，原料的种类、配比是非常重要的特征，本实施例所述复合果蔬米粉组合物，各原料之间相互配合、协同，有效增进了其调理胃酸胃痛胃溃疡的功效。
实施例3
本实施例三种具有食疗保健功效的复合果蔬米粉组合物，分别包括如下重量份原料(如表7所示)：
表7
  G1 H1 I1
原料 重量份 重量份 重量份
大米 94 90 99
甘蓝粉 3 1 5
甜菜根粉 0.5 0.1 1
葛根粉 0.5 0.1 1
红薯粉 0.5 0.1 1
胡萝卜粉 0.5 0.1 1
苹果粉 0.5 0.1 1
香蕉粉 0.5 0.1 1
其中，所述甘蓝粉、甜菜根粉、葛根粉、红薯粉、胡萝卜粉、苹果粉和香蕉粉由如下步骤制备：
在温度100℃的条件下，将甘蓝、甜菜根、葛根、红薯、胡萝卜、苹果和香蕉分别于质量浓度5％的碱液中浸泡1min后，进行真空冷冻干燥，再于30℃进行超微粉碎，所得粉碎料过200目筛，分别得所述甘蓝粉、甜菜根粉、葛根粉、红薯粉、胡萝卜粉、苹果粉和香蕉粉，粒径为0.074nm。
上述具有食疗保健功效的复合果蔬米粉组合物的制备方法，包括如下步骤：
(1)大米的筛选和除杂：将经过QS认证的大米进行筛选，除去杂质、霉粒、完整粒等，筛选出形态完整、形状正常、有固有米香的大米A；
(2)清洗和浸泡：将步骤(1)所述大米A放入洗米槽中洗干净，用流水清洗3遍，在盛满清水的浸米槽中浸泡4h，浸泡温度为30℃，然后过滤，用水喷淋清洗，沥干，得大米B；
(3)磨浆：将经步骤(2)所述大米B加水用磨浆机进行磨浆，所得浆液过100目筛，得米浆，所述米浆含水量为35％；
(4)原料混合：用混合机将步骤(3)所述米浆与所述甘蓝粉、甜菜根粉、葛根粉、红薯粉、胡萝卜粉、苹果粉和香蕉粉混合均匀，得混合米浆；
(5)蒸粉：在蒸汽压为0.08MPa的条件下，将步骤(4)所述混合米浆蒸煮5min后，于5℃冷却0.5h，老化成型，所得米粉C用清水喷淋5s，再在蒸 汽压力为0.03MPa的条件下，蒸煮4min，于5℃冷却1h，老化成型，得米粉D；
(6)干燥：将步骤(5)所述米粉D定型后，制成圆形，于45℃热风干燥6h，冷却至室温，即得所述复合果蔬米粉组合物。
效果试验：
1、受试者：筛选2014年2月至2014年6月于洛阳石化医院就诊及住院的便秘患者299例，这些患者没有其他疾病，其他饮食和生活习惯良好；
2、试验方法：将受试者随机分为实施例组：G1、H1和I1组；对比组：G2、H2和I2；空白组。实施例组分别早餐食用本实施例所述复合果蔬米粉组合物G1、H1和I1；对比组分别早餐食用制备方法同本实施例，配方如表8所示的复合果蔬米粉G2、H2和I2；空白组早餐食用不添加任何果蔬的普通米粉。
表8
  G2 H2 I2
原料 重量份 重量份 重量份
大米 105 90 99
甘蓝粉 3 1 5
甜菜根粉 5 0.1 1
葛根粉 0.5 - 1
红薯粉 0.1 0.1 1
胡萝卜粉 0.5 0.1 -
苹果粉 0.1 0.1 1
香蕉粉 1 0.1 1
白萝卜粉 - - 6
3、评价标准：以对便秘的调理效果作为考察因素，以便秘症状在7天内得到明显改善即排便轻松，排便次数与硬度正常为有效，其余为无效。
4、试验结果，如表9所示。
表9
  参与人数 有效人数 无效人数 有效率
G1组 45 38 7 84.44％
H1组 42 34 8 80.95％
I1组 44 36 8 81.81％
G2组 43 30 13 69.77％
H2组 42 25 17 59.52％
I2组 41 26 15 63.41％
空白组 42 6 36 14.29％
由表9知，便秘患者在坚持食用本实施例所述复合果蔬米粉组合物后，便秘症状得到明显改善，有效率达80.95％以上。而对比组G2-I2组的有效率为59.5～70％，与本实施例所述复合果蔬米粉组合物的效果相比，差异明显，由此可知，在针对便秘的改善与调理时，原料的种类、配比是非常重要的特征，本实施例所述复合果蔬米粉组合物，各原料之间相互配合、协同，有效增进了其润肠通便，调理便秘的功效。
实施例4
本实施例三种具有食疗保健功效的复合果蔬米粉组合物，分别包括如下重量份原料(如表10所示)：
表10
  J1 K1 L1
原料 重量份 重量份 重量份
大米 95 90 99
甘蓝粉 3 1 5
菠菜粉 0.5 0.1 1
葛根粉 1 0.5 2
香蕉粉 0.5 0.1 1
其中，所述甘蓝粉、菠菜粉、葛根粉和香蕉粉由如下步骤制备：
在温度70℃的条件下，将甘蓝、菠菜、葛根和香蕉分别于质量浓度4％的碱液中浸泡4min后，进行自然风干，再于10℃进行超微粉碎，所得粉碎料过100目筛，分别得所述甘蓝粉、菠菜粉、葛根粉和香蕉粉，粒径为0.15nm。
上述具有食疗保健功效的复合果蔬米粉组合物的制备方法，包括如下步骤：
(1)大米的筛选和除杂：将经过QS认证的大米进行筛选，除去杂质、霉 粒、完整粒等，筛选出形态完整、形状正常、有固有米香的大米A；
(2)清洗和浸泡：将步骤(1)所述大米A放入洗米槽中洗干净，用流水清洗2遍，在盛满清水的浸米槽中浸泡2h，浸泡温度为40℃，然后过滤，用水喷淋清洗，沥干，得大米B；
(3)磨浆：将经步骤(2)所述大米B加水用磨浆机进行磨浆，所得浆液过100目筛，得米浆，所述米浆含水量为30％；
(4)原料混合：用混合机将步骤(3)所述米浆与所述甘蓝粉、菠菜粉、葛根粉和香蕉粉混合均匀，得混合米浆；
(5)蒸粉：在蒸汽压为0.06MPa的条件下，将步骤(4)所述混合米浆蒸煮5min后，于4℃冷却1h，老化成型，所得米粉C用清水喷淋15s，再在蒸汽压力为0.04MPa的条件下，蒸煮3min，于4℃冷却0.5h，老化成型，得米粉D；
(6)干燥：将步骤(5)所述米粉D定型后，制成圆形，于35℃热风干燥10h，冷却至室温，即得所述复合果蔬米粉组合物。
效果试验：
1、受试者：筛选2014年1月至2014年6月于洛阳石化医院就诊及住院的易感冒患者300例，这些患者没有其他疾病。
2、试验方法：将受试者随机分为实施例组：J1、K1和L1组；对比组：J2、K2和L2；空白组。实施例组分别早餐食用本实施例所述复合果蔬米粉组合物J1、K1和L1；对比组分别早餐食用制备方法同本实施例，配方如表11所示的复合果蔬米粉J2、K2和L2；空白组早餐食用不添加任何果蔬的普通米粉。
表11
  J2 K2 L2
原料 重量份 重量份 重量份
大米 104 90 99
甘蓝粉 3 1 5
菠菜粉 2 0.1 1
葛根粉 0.5 - 2
香蕉粉 1 0.1 -
甘蔗粉 - - 3
3、评价标准：以对易感冒患者的调理效果作为考察因素，易感冒患者对气候，周围环境抵抗力增强，感冒频率明显降低，感冒症状明显减轻，恢复明显加快为有效，其余为无效。
4、试验结果，如表12所示。
表12
  参与人数 有效人数 无效人数 有效率
J1组 44 37 7 84.09％
K1组 45 36 9 80.00％
L1组 43 35 8 81.40％
J2组 43 29 14 67.44％
K2组 41 24 17 58.53％
L2组 41 26 15 63.41％
空白组 43 5 38 11.63％
由表12知，易感冒患者在坚持食用本实施例所述复合果蔬米粉组合物后，感冒症状得到明显改善，有效率达80.00％以上。而对比组J2-L2组的有效率为58.5～67.4％，与本实施例所述复合果蔬米粉组合物的效果相比，差异明显，由此可知，在针对易感冒等免疫力低下的病症的改善与调理时，原料的种类、配比是非常重要的特征，本实施例所述复合果蔬米粉组合物，各原料之间相互配合、协同，有效增进了其提高人体免疫力的功效。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对本发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。因此，本发明专利的保护范围应以所附权利要求为准。

Claims (9)

  1. 一种具有食疗保健功效的复合果蔬米粉组合物，其特征在于，包括如下重量份原料：大米85～99份，甘蓝粉1～10份，其它蔬菜粉和/或水果粉0.1～6份，其中，
    所述其它蔬菜粉的原料选自如下蔬菜中的一种或多种：菠菜，海带，甜菜根，葛根，白菜，油菜，胡萝卜，红薯，甘薯，魔芋，莲藕，南瓜，冬瓜，苦瓜，芹菜，绿豆，豌豆或香菇；所述水果粉的原料选自如下水果中的一种或多种：苹果，香蕉，梨，葡萄，番茄，菠萝，芒果，草莓，樱桃，桑葚，椰浆或山楂。
  2. 根据权利要求1所述具有食疗保健功效的复合果蔬米粉组合物，其特征在于，包括如下重量份原料：大米90～99份，甘蓝粉2～6份，菠菜粉0.1～1份，苹果粉0.1～1份。
  3. 根据权利要求1所述具有食疗保健功效的复合果蔬米粉组合物，其特征在于，包括如下重量份原料：大米90～99份，甘蓝粉1～5份，甜菜根粉0.1～1份，葛根粉0.1～1份，菠菜粉0.1～1份，海带粉0.1～1份，苹果粉0.5～2份。
  4. 根据权利要求1所述具有食疗保健功效的复合果蔬米粉组合物，其特征在于，包括如下重量份原料：大米90～99份，甘蓝粉1～5份，甜菜根粉0.1～1份，葛根粉0.1～1份，红薯粉0.1～1份，胡萝卜粉0.1～1份，苹果粉0.1～1份，香蕉粉0.1～1份。
  5. 根据权利要求1所述具有食疗保健功效的复合果蔬米粉组合物，其特征在于，包括如下重量份原料：大米90～99份，甘蓝粉1～5份，菠菜粉0.1～1份，葛根粉0.5～2份，香蕉粉0.1～1份。
  6. 根据权利要求1所述具有食疗保健功效的复合果蔬米粉组合物，其特征 在于，所述甘蓝粉，或其它蔬菜粉，或水果粉由如下步骤制备：
    将甘蓝，或所述蔬菜，或所述水果进行护色后，脱水干燥，粉碎，即得所述甘蓝粉，或其它蔬菜粉，或水果粉，其中，
    所述护色的方法为在温度60～100℃的条件下，将所述甘蓝，或所述蔬菜，或所述水果于质量浓度2％～5％的碱液中浸泡1～5min；
    所述脱水干燥的方法为真空冷冻干燥、-50～-40℃冷冻干燥、15～40℃冷风干燥、真空干燥、自然风干、喷雾干燥中的一种或多种；
    所述粉碎的方法为在温度10～70℃的条件下，进行超微粉碎；
    所述甘蓝粉，或其它蔬菜粉，或水果粉的粒径小于等于0.15nm。
  7. 权利要求1-6任一项所述具有食疗保健功效的复合果蔬米粉组合物的制备方法，其特征在于，包括如下步骤：
    将所述重量份的大米洗净后，用水浸泡2～4h，浸泡温度为30～40℃，过滤后加水磨浆，得米浆；
    将所述米浆与所述重量份的甘蓝粉、其它蔬菜粉和/或水果粉混合后，进行蒸粉，所得米粉干燥后，即得所述复合果蔬米粉组合物。
  8. 根据权利要求7所述具有食疗保健功效的复合果蔬米粉组合物的制备方法，其特征在于，所述米浆的含水量为30～35％；
    所述蒸粉的方法为先0.06～0.08MPa蒸煮4～5min后，于3～5℃冷却0.5～2h，用水淋洗5～15s，再0.02～0.04MPa蒸煮3～4min，于3～5℃冷却0.5～1h；
    所述干燥的方法为35～45℃热风干燥6～10h。
  9. 权利要求1-6任一项所述具有食疗保健功效的复合果蔬米粉组合物在制备具有调理和预防口腔溃疡、或健胃养胃、或润肠通便、或提高免疫力功效的产品中的应用。
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