CN102813209A - Health-care food containing egg yolk lecithin, and preparation method thereof - Google Patents
Health-care food containing egg yolk lecithin, and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a health-care food containing egg yolk lecithin, and a preparation method thereof. The health-care food is composed of raw materials of, by mass: 100 parts of egg yolk lecithin, 30-40 parts of an excipient, 0-40 parts of a flavoring agent, 0-50 parts of a function enhancer, and 20-40 parts of water. According to the invention, refined egg yolk lecithin is adopted as a raw material, and a foodstuff processing method is adopted. A large amount of medical auxiliary materials is not needed, such that lecithin content in the product is greatly increased. All the raw materials and auxiliary materials adopted by the product are materials which can be adopted as both foods and medicines, and are reasonably blended, such that a product with good color, good taste, and good shape is obtained. With the product, adverse influences of a large amount of added medical auxiliary materials of existing pharmaceutical products are eliminated, and functional characteristics of the product are improved.
Description
(1) technical field
The present invention relates to a kind of health food, particularly a kind of health food and preparation method who contains egg yolk lecithin.
(2) background technology
Lecithin is one type of phosphorous lipids, mainly comprise phosphatid ylcholine (PC), phosphatidyl-ethanolamine (PE), phosphatidylinositols (PI) and phosphatidylserine (PS) etc., and the lecithin of narrow sense only refers to phosphatid ylcholine (PC).Lecithin extensively is present among the cell of animal and plant, is the main component of biological cell membrane, is the basic substance of life.It has the biomembrane of the damage of repairing, and delays body aging; Improve immunologic function, the vigor of activating macrophage, the ability of enhancing human body resist the disease; Promote fat metabolism, prevent fatty liver; Promote blood circulation, improve serum matter, prevention and treatment artery sclerosis; Promote nerve conduction, improve the brain vigor; Toxin-expelling and face nourishing, antitumor and promote the physiological functions such as absorption of vitamin A, D, E.Just because of the extremely important and comprehensive physiological function and the nutritive peculiarity of lecithin, and be described as and protein, vitamin " the 3rd nutrient " arranged side by side.In the numerous health food of western developed country, the sales volume of lecithin is only second to vitamin and ranks second.
Lecithin can be divided into egg yolk lecithin and soybean lecithin according to the source difference, and the overwhelming majority is a soybean lecithin on the lecithin health-product market at present.But the phosphatid ylcholine content to the human body beneficial in the egg yolk lecithin is higher 3 times than soybean lecithin, and belongs to embryo's lecithin, more be prone to be absorbed by the body, and be the soybean lecithin upgraded product.The lecithin health food is common has capsule, granule, tablets and other formulations, all is to adopt the production method of medicine to process, thereby needs to add more auxiliary material, causes the lecithin content of product lower.And the people should eat into 0.5g～0.9g choline every day, and the age, big more dose was many more.Exist because choline mainly is the form with phosphatid ylcholine in food, account for the weight of phosphatid ylcholine 1/8, thereby will reach the dietary standard of choline, then need eat into 4g-7.2g phosphatid ylcholine.Highly purified solid-state soybean lecithin, its total phospholipids content can be up to more than 97%, and wherein the content of phosphatid ylcholine has only about 1/4.Therefore, the World Health Organization points out: take the pure soybean lecithin of 10g-28.8g every day, can satisfy the physiological requirements of health to lecithin.By dose every day of this soybean lecithin,, to take dozens or even hundreds of every day if the consumer takes tablet or capsule.The soybean lecithin health food of processing by the production method of medicine; Often seldom consider the color of product; Its palatability is relatively poor, thereby will take so many pills, most consumers; Particularly children are reluctant to accept, and the medical auxiliary materials that wherein contains a large amount of interpolations also causes digestive discomfort easily.
(3) summary of the invention
The object of the invention provides a kind of prescription and processing method thereof that is rich in the nutritional health food of egg yolk lecithin, and this health food does not add medical auxiliary materials, and lecithin content is high, good mouthfeel, and instant, preparation is simple, and storage property is good.
Be to realize the object of the invention, the present invention is insoluble in the characteristic of ethyl acetate according to egg yolk lecithin, and the crude lecithin with separation and Extraction in the poultry egg yolk goes out extracts with ethyl acetate, removes neutral fat, refine yolk lecithin.Utilize refine yolk lecithin to contain the high characteristics of phosphatidyl choline; Make excipient and flavouring agent with other food supplementary material; The shared food materials of medication food are made the function reinforcing agent, process the nutritional health food that contains high egg yolk lecithin through technologies such as cooperation, moulding, dehydrations.
The technical scheme that the present invention adopts is:
A kind of health food that contains egg yolk lecithin, said health food is made up of following quality proportion raw material: 0 ~ 50 part of 100 parts of egg yolk lecithin, 30 ~ 40 parts of excipient, 0 ~ 40 part of flavouring agent, function enhancers and 20 ~ 40 parts in water;
Said egg yolk lecithin prepares as follows: get the poultry egg yolk mixing and process egg yolk liquid, add 92 ~ 95% edible alcohol, extract 0.5 ~ 6h down at 30 ~ 45 ℃, centrifugation discards the yolk slag and gets extract; Get extract and concentrate in 38 ~ 43 ℃ of vacuum and process jelly, again with jelly in 40 ~ 45 ℃ of vacuum drying, make lecithin bullion (concrete grammar referring to ZL 200710067279.5, day for announcing 2010.05.26); Use the ethyl acetate of its 2 ~ 5 times of quality under-10 ~ 5 ℃ of conditions, to stir 20 ~ 60min the lecithin bullion, keep then staticly settling under the uniform temp, the supernatant that inclines is got deposition repetition ethyl acetate operation 2 ~ 5 times, gets final deposition and promptly gets egg yolk lecithin;
Said excipient is starch, maltodextrin or beta-schardinger dextrin-;
Said flavouring agent is the mixing of one or more arbitrary proportions in Fruit powder, Vegetable powder, digested tankage, milk powder or the sweetener;
Described Fruit powder is by fruit raw material elder generation drying and dehydrating, further pulverizes again; Or making beating earlier, carry out the Powdered goods that spray-drying forms again after evenly.Like the apple powder, strawberry powder, honey peach powder, pineapple powder, sweet orange powder, "Hami" melon powder, grape powder, mango powder; Plum powder, hawthorn powder, blueberry powder, lemon powder, banaina, papaya powder, blackcurrant powder, coconut powder; Litchi powder, wild jujube powder, pears powder, fragrant taro powder, Kiwi berry powder, mulberries powder, raspberry powder, mossberry powder; The apricot powder, guava powder, almond powder, grapefruit powder, cherry powder, longan powder, watermelon powder, passionflower powder.
Vegetable powder is by vegetable raw-material elder generation drying and dehydrating, further pulverizes again; Or making beating earlier, carry out the Powdered vegetable product that spray-drying forms again after evenly.
Digested tankage is the powder that fresh livestock and poultry meat or aquatic products meat are processed after processing such as drying, pulverizing.
Sweetener is often referred to gives the food additives of food with sweet taste.
Said function enhancers is the mixing of one or more arbitrary proportions in yam flour, hawthorn powder, wolfberry fruit powder, lily root flour, jujube powder, lotus nut starch, coix seed powder, black sesame powder or the walnut meat powder.
According to different consumer groups, add the different functions reinforcing agent by function, be mixed with and help reducing blood lipid, hypoglycemic, the nutritional health food that improves functions such as memory.The product of same function also can add different flavouring agents and be mixed with differently flavoured nutritional health food, like fruit-flavor type, milk flavor type, meat flavour type, Sugarless type etc.
Further, said flavouring agent is oyster digested tankage, mutton powder, powdered beef, chicken meal, strawberry powder, blueberry powder, apple powder, orange powder, Hami melon powder, litchi powder, milk powder, sucrose, fructose or Sucralose.
Further, said health food is made up of following quality proportion raw material: 20 parts in 100 parts of egg yolk lecithins, 30 parts of starch and water.
Further, said health food is made up of following quality proportion raw material: 25 parts in 100 parts of egg yolk lecithins, 35 parts of maltodextrins, 0.12 part of Sucralose and water.
Further, said health food is made up of following quality proportion raw material: 30 parts in 100 parts of egg yolk lecithins, 40 parts of beta-schardinger dextrin-s, 20 parts of oyster digested tankages, 10 parts of black sesame powders, 10 parts of walnut meat powders and water.
Further, said health food is made up of following quality proportion raw material: 30 parts in 100 parts of egg yolk lecithins, 20 parts of hawthorn powder, 25 parts of wolfberry fruit powder, 5 parts of yam flours and water.
A kind of said preparation method who contains the health food of egg yolk lecithin of the present invention is: by formula ratio function enhancers, flavouring agent, excipient, egg yolk lecithin and water are mixed; Being heated to 65 ~ 85 ℃ keeps pouring in the mould behind 10 ~ 30min; Leave standstill; Behind-18 ~ 7 ℃ of cooling 3 ~ 24h, remove mould, obtain the food that is shaped; Food drying to the moisture content that is shaped less than 15%, is obtained the said health food that contains egg yolk lecithin; With the formed food (health food that promptly contains egg yolk lecithin) after the dehydration, the aluminium foil bag of packing into is gone into vacuum packing machine, is evacuated to-carry out seal package under the 0.1MPa; Said mould is that the food of the various geometries of stainless steel is used mould, like square, rectangle, heart, olive shape, circle etc.
Further, said is one of following with food drying to the moisture content that is shaped less than 15% method: (1) with the food that is shaped-0.09 ~-the 0.10MPa condition under, vacuum drying 14 ~ 24h makes formed food be dried to moisture content less than 15%; (2) with the food freeze drying 12 ~ 24h under the condition below the 20Pa, below-40 ℃ that is shaped, make formed food be dried to moisture content less than 15%.
Compared with prior art, beneficial effect of the present invention is mainly reflected in:
(1) The present invention uses purified egg yolk lecithin as raw materials, and preclude the use of food processing methods, without adding a lot of pharmaceutical excipients, significantly improved product lecithin;
(2) supplementary material of product all is the article of food or integration of drinking and medicinal herbs; Through rational cooperation; Form color, the good product of shape tool, not only eliminated existing pharmaceutically dosage form product and added the adverse effect that a large amount of medical auxiliary materials are brought, and strengthened the functional characteristic of product.
(4) specific embodiment
Below in conjunction with specific embodiment the present invention is described further, but protection scope of the present invention is not limited in this:
The preparation of embodiment 1 lecithin bullion (referring to ZL 200710067279.5, day for announcing 2010.05.26)
Get the poultry egg yolk mixing and process egg yolk liquid, add 92 ~ 95% edible alcohol, extract 0.5 ~ 6h down at 30 ~ 45 ℃, centrifugation discards the yolk slag and gets extract; Get extract and concentrate in 38 ~ 43 ℃ of vacuum and process jelly, again with jelly in 40 ~ 45 ℃ of vacuum drying, make the lecithin bullion.
Embodiment 2
The ethyl acetate that the embodiment 1 method crude lecithin 200g that separation and Extraction goes out from poultry egg yolk is added 2 times of quality; Stir 60min down at-10 ℃, under-10 ℃, leave standstill then, make the lecithin deposition; Supernatant again inclines; To precipitate and add same amount ethyl acetate repetitive operation 5 times again, get the deposition 100g of last acquisition, i.e. refined lecithin.
The 100g refined lecithin adds starch 30g, water 20g, after fully mixing, mixture is heated to 85 ℃, keeps 10min; Pour mould (the mould stainless steel strikes out diameter 20mm, the circular hole of dark 6mm) then into, behind 7 ℃ of cooling 12h; Take off mould, go into vacuum drier, be-0.09 in vacuum～-0.098MPa under dry 14 hours; Make the product moisture content reduce to 4%, become the lecithin food 135g of original flavor type, its lecithin content reaches 70% (mass content; Down together), phosphatid ylcholine content reaches 51% (mass content, down together).With the product aluminium foil bag of packing into after the dehydration, go into vacuum packing machine, be evacuated to-carry out seal package under the 0.1MPa after, can store more than 6 months at normal temperatures.
Embodiment 3
The embodiment 1 crude lecithin 200g that separation and Extraction goes out from poultry egg yolk is added 3 times ethyl acetate; Stir 40min down at-5 ℃, room temperature leaves standstill then, makes the lecithin deposition; Supernatant again inclines; Get deposition and add same amount ethyl acetate repetitive operation 4 times, get the deposition 100g of last acquisition, promptly get refined lecithin.
The 100g refined lecithin after fully mixing, is heated to 75 ℃ with mixture with maltodextrin 35g, Sucralose 0.12g, water 25g; Keep 20min, pour mould (the mould stainless steel strikes out the rectangular build of 20 * 10 * 6mm) then into; Behind 0 ℃ of cooling 6h, take off mould, go into vacuum drier; Be-0.09 in vacuum～-0.098MPa under dry 24 hours, make the product moisture content reduce to 6%, become the sweet taste lecithin food of Sugarless type; Its lecithin content reaches 65%, and phosphatid ylcholine content reaches 47%.With the product after the dehydration, the aluminium foil bag of packing into is gone into vacuum packing machine, be evacuated to-carry out seal package under the 0.1MPa after, can store more than 6 months at normal temperatures.
Embodiment 4
The embodiment 1 crude lecithin 200g that separation and Extraction goes out from poultry egg yolk is added 4 times ethyl acetate, under 0 ℃, stir 30min; Room temperature leaves standstill then; Make the lecithin deposition, the supernatant that inclines is again got deposition and is added same amount ethyl acetate repetitive operation 3 times; Get the deposition 100g of last acquisition, promptly get refined lecithin.
After 100g refined lecithin, beta-schardinger dextrin-40g, oyster digested tankage 20g, black sesame powder 10g, walnut meat powder 10g and water 30g fully mixed, mixture is heated to 65 ℃, keeps 30min; Pour mould (the mould stainless steel strikes out the square build of 15 * 15 * 6mm) then into, go into freezer; At-18 ℃ after freezing 4 hours, take off mould, reenter freeze drier; In vacuum is 18Pa, and-40 ℃ were descended dry 12 hours, and made the product moisture content reduce to 8%; Make the lecithin food of functionally-enhanced type, its lecithin content reaches 50%, and phosphatid ylcholine content reaches 36%.With the product after the dehydration, the aluminium foil bag of packing into is gone into vacuum packing machine, be evacuated to-carry out seal package under the 0.1MPa after, can store more than 6 months at normal temperatures.
Embodiment 5
The embodiment 1 crude lecithin 200g that separation and Extraction goes out from poultry egg yolk is added 5 times ethyl acetate, under 5 ℃, stir 20min; Room temperature leaves standstill then; Make the lecithin deposition, the supernatant that inclines is again got deposition and is added same amount ethyl acetate repetitive operation 2 times; Get the deposition 100g of last acquisition, promptly get refined lecithin.
After 100g refined lecithin and starch 30g, hawthorn powder 20g, wolfberry fruit powder 25g, yam flour 5g, water 30g fully mixed, mixture is heated to 75 ℃, keeps 15min; Pour mould (the mould stainless steel strikes out the square build of 15 * 15 * 6mm) then into, go into freezer;-18 ℃ after freezing 24 hours, take off mould, reenter freeze drier; In vacuum is 18Pa, and-40 ℃ were descended dry 24 hours, and made the product moisture content reduce to 13%; Make the lecithin food of functionally-enhanced type, its lecithin content reaches 50%, and phosphatid ylcholine content reaches 36%.With the product after the dehydration, the aluminium foil bag of packing into is gone into vacuum packing machine, be evacuated to-carry out seal package under the 0.1MPa after, can store more than 6 months at normal temperatures.
Embodiment 6
The embodiment 1 crude lecithin 200g that separation and Extraction goes out from poultry egg yolk is added 3 times ethyl acetate; Stir 40min down at-5 ℃, room temperature leaves standstill then, makes the lecithin deposition; Supernatant again inclines; Get deposition and add same amount ethyl acetate repetitive operation 4 times, get the deposition 100g of last acquisition, promptly get refined lecithin.
The 100g refined lecithin after fully mixing, is heated to 75 ℃ with mixture with maltodextrin 40g, Sucralose 0.12g, strawberry powder 40g, water 25g; Keep 20min, pour mould (the mould stainless steel strikes out the rectangular build of 20 * 10 * 6mm) then into; Behind 0 ℃ of cooling 6h, take off mould, go into vacuum drier; Be-0.09 in vacuum～-0.098MPa under dry 24 hours, make the product moisture content reduce to 6%, become the strawberry flavor lecithin food of no cane sugar type; Its lecithin content reaches 50%, and phosphatid ylcholine content reaches 36%.With the product after the dehydration, the aluminium foil bag of packing into is gone into vacuum packing machine, be evacuated to-carry out seal package under the 0.1MPa after, can store more than 6 months at normal temperatures.
Embodiment 7
The embodiment 1 crude lecithin 200g that separation and Extraction goes out from poultry egg yolk is added 4 times ethyl acetate, under 0 ℃, stir 30min; Room temperature leaves standstill then; Make the lecithin deposition, the supernatant that inclines is again got deposition and is added same amount ethyl acetate repetitive operation 3 times; Get the deposition 100g of last acquisition, promptly get refined lecithin.
After 100g refined lecithin, beta-schardinger dextrin-40g, milk powder 20g, fructose 20g and water 30g fully mixed, mixture is heated to 65 ℃, keeps 30min; Pour mould (the mould stainless steel strikes out the square build of 15 * 15 * 6mm) then into, go into freezer; At-18 ℃ after freezing 12 hours, take off mould, reenter freeze drier; In vacuum is 18Pa, and 40 ℃ were descended dry 12 hours, and made the product moisture content reduce to 8%; Make the lecithin food of milk fragrance, its lecithin content reaches 50%, and phosphatid ylcholine content reaches 36%.With the product after the dehydration, the aluminium foil bag of packing into is gone into vacuum packing machine, be evacuated to-carry out seal package under the 0.1MPa after, can store more than 6 months at normal temperatures.
Embodiment 8
The embodiment 1 crude lecithin 200g that separation and Extraction goes out from poultry egg yolk is added 5 times ethyl acetate, under 5 ℃, stir 20min; Room temperature leaves standstill then; Make the lecithin deposition, the supernatant that inclines is again got deposition and is added same amount ethyl acetate repetitive operation 2 times; Get the deposition 100g of last acquisition, promptly get refined lecithin.
After 100g refined lecithin and starch 30g, Hami melon powder 40g, water 30g fully mixed, mixture is heated to 75 ℃, keeps 15min; Pour mould (the mould stainless steel strikes out the square build of 15 * 15 * 6mm) then into, go into freezer;-18 ℃ after freezing 12 hours, take off mould, reenter freeze drier; In vacuum is 18Pa, and-40 ℃ were descended dry 24 hours, and made the product moisture content reduce to 13%; Make the lecithin food of Hami melon flavor, its lecithin content reaches 50%, and phosphatid ylcholine content reaches 36%.With the product after the dehydration, the aluminium foil bag of packing into is gone into vacuum packing machine, be evacuated to-carry out seal package under the 0.1MPa after, can store more than 6 months at normal temperatures.
Comparative Examples
The lecithin content of the lecithin food that above embodiment 1 ~ 8 is prepared can reach 50%～70% (mass content), wherein phosphatid ylcholine content 36%～51% (mass content).And the lecithin content of lecithin health food in the past all is lower than 50%, like the lecithin content 30%～40% of " a kind of chewable tablets of soybean lecithin " (CN 102028222A, date of publication 2011.04.27); The lecithin content 40% of " a kind of pure natural lecithin soft capsule and preparation method " (CN 1465345A, date of publication 2004.01.07); The lecithin content 40% of " bean lecithin soft capsule " (CN 101953856A, date of publication 2011.01.26).The phosphatide raw material of above-mentioned lecithin health food is soybean lecithin, and wherein the content of phosphatid ylcholine has only about 1/4 of total phospholipids, so the phosphatid ylcholine content of these lecithin health foods has only about 10%.Xu Dan uses egg yolk lecithin to be raw material in " development of egg yolk lecithin electuary " (food science and technology, 2005.5), and electuary raw phospholipid content is 40%, total phospholipids content 29.68%, phosphatid ylcholine content 20.12%.In addition, all not the seeing to have with flavouring agent and function enhancers of lecithin health food in the past combines, thereby product of the present invention is slightly better on product special flavour and function.
Claims (8)
1. health food that contains egg yolk lecithin is characterized in that said health food is made up of following quality proportion raw material: 0 ~ 50 part of 100 parts of egg yolk lecithin, 30 ~ 40 parts of excipient, 0 ~ 40 part of flavouring agent, function enhancers and 20 ~ 40 parts in water;
Said egg yolk lecithin prepares as follows: get the poultry egg yolk mixing and process egg yolk liquid, add 92 ~ 95% edible alcohol, extract 0.5 ~ 6h down at 30 ~ 45 ℃, centrifugation discards the yolk slag and gets extract; Get extract and concentrate in 38 ~ 43 ℃ of vacuum and process jelly, again with jelly in 40 ~ 45 ℃ of vacuum drying, make the lecithin bullion; Use the ethyl acetate of its 2 ~ 5 times of quality under-10 ~ 5 ℃ of conditions, to stir 20 ~ 60min the lecithin bullion, keep then staticly settling under the uniform temp, the supernatant that inclines is got deposition repetitive operation 2 ~ 5 times, gets final deposition and promptly gets egg yolk lecithin;
Said excipient is starch, maltodextrin or beta-schardinger dextrin-;
Said flavouring agent is the mixing of one or more arbitrary proportions in Fruit powder, Vegetable powder, digested tankage, milk powder or the sweetener;
Said function enhancers is the mixing of one or more arbitrary proportions in yam flour, hawthorn powder, wolfberry fruit powder, lily root flour, jujube powder, lotus nut starch, coix seed powder, black sesame powder or the walnut meat powder.
2. the health food that contains egg yolk lecithin according to claim 1 is characterized in that said flavouring agent is oyster digested tankage, mutton powder, powdered beef, chicken meal, strawberry powder, blueberry powder, apple powder, orange powder, Hami melon powder, litchi powder, milk powder, sucrose, fructose or Sucralose.
3. the health food that contains egg yolk lecithin according to claim 1 is characterized in that said health food is made up of following quality proportion raw material: 20 parts in 100 parts of egg yolk lecithins, 30 parts of starch and water.
4. the health food that contains egg yolk lecithin according to claim 1 is characterized in that said health food is made up of following quality proportion raw material: 25 parts in 100 parts of egg yolk lecithins, 35 parts of maltodextrins, 0.12 part of Sucralose and water.
5. the health food that contains egg yolk lecithin according to claim 1 is characterized in that said health food is made up of following quality proportion raw material: 30 parts in 100 parts of egg yolk lecithins, 40 parts of beta-schardinger dextrin-s, 20 parts of oyster digested tankages, 10 parts of black sesame powders, 10 parts of walnut meat powders and water.
6. the health food that contains egg yolk lecithin according to claim 1 is characterized in that said health food is made up of following quality proportion raw material: 30 parts in 100 parts of egg yolk lecithins, 20 parts of hawthorn powder, 25 parts of wolfberry fruit powder, 5 parts of yam flours and water.
7. said preparation method who contains the health food of egg yolk lecithin of claim 1; It is characterized in that said method is: function enhancers, flavouring agent, excipient, egg yolk lecithin and water are mixed by formula ratio; Be heated to 65 ~ 85 ℃ and keep pouring in the mould behind 10 ~ 30min, leave standstill, behind-18 ~ 7 ℃ of cooling 3 ~ 24h; Remove mould, obtain the food that is shaped; Food drying to the moisture content that is shaped less than 15%, is obtained the said health food that contains egg yolk lecithin.
8. like the said preparation method who contains the health food of egg yolk lecithin of claim 7; It is characterized in that said is one of following with food drying to the moisture content that is shaped less than 15% method: (1) with the food that is shaped-0.09 ~-the 0.10MPa condition under; Vacuum drying 14 ~ 24h makes formed food be dried to moisture content less than 15%; (2) with the food freeze drying 12 ~ 24h under the condition below the 20Pa, below-40 ℃ that is shaped, make formed food be dried to moisture content less than 15%.
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| CN109439430A (en) * | 2018-10-22 | 2019-03-08 | 辽渔南极磷虾科技发展有限公司 | A kind of method of refining of antarctic krill oil |
| CN109439430B (en) * | 2018-10-22 | 2021-10-08 | 辽渔南极磷虾科技发展有限公司 | Euphausia superba oil refining method |
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