CN108378103A - 一种防龋即食食品 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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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
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- 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
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Abstract
本发明提供了一种防龋即食食品,由包括如下重量百分比的原料和辅料制备而得:所述的原料包括香菇粉2.5%‑10%,厚朴0.25%‑1.5%,鸡内金0.3%‑1.5%,乳酪粉6%‑15%;所述的辅料20%‑50%;余量为水。本发明所述的防龋即食食品能够清洁口腔、调节口腔的酸碱度及口腔菌群生态平衡,预防和治疗龋病等功能,同时营养丰富、便携、食用方便,是一种广谱性天然即食营养防龋食品。
Description
技术领域
本发明属于食品加工领域,尤其是涉及一种防龋即食食品。
背景技术
近年来,随着人们生活水平的不断提高和饮食结构的改善,龋齿发病率不断上升,严重危害了人类口腔及全身健康,给患者、家庭、社会造成很大的经济负担,给社会经济发展带来不容忽视的影响,世界卫生组织(WHO)已将龋病列为与心血管疾病、肿瘤并列的人类三大重点防治疾病之一。如果不及时治疗,会引起患牙疼痛,咀嚼不便。此外,还会进一步导致患牙丧失,影响儿童的消化能力,有时还可继发牙髓炎和牙根尖周炎,甚至能引起牙槽骨和颌骨炎症等。
目前,针对龋病主要的治疗手段从氟制剂、抗生素和免疫制剂等常用的防龋药物入手,但是这些药物存在一定缺陷,防龋效果不理想,还会导致广大人群尤其是龋病高发人群的反感和抗拒。因此,制作一种简单高效防龋,且深受人们喜爱、营养丰富、方便食用的即食食品成为当今研究的一个热点,而市面上像这样的对清洁口腔、调节口腔酸碱平衡及口腔菌群生态平衡和预防和改善龋病有帮助的即食食品非常少见,为广大人群尤其是龋病高发人群提供了一种行之有效的防龋新产品。
发明内容
有鉴于此,本发明旨在提出一种可清洁口腔、调节口腔酸碱平衡、调节口腔菌群生态平衡和预防和改善龋病的防龋即食食品。
为达到上述目的,本发明的技术方案是这样实现的:
一种防龋即食食品,由包括如下重量百分比的原料和辅料制备而得:
所述的原料包括香菇粉2.5%-10%,厚朴0.25%-1.5%,鸡内金0.3%-1.5%,乳酪粉6%-15%;
所述的辅料20%-50%;
余量为水。
进一步的,所述防龋即食食品,由包括如下重量百分比的原料和辅料制备而得:
所述的原料包括香菇粉3%-7.5%,厚朴0.4%-1.0%,鸡内金0.45%-1.2%,乳酪粉8%-13%;
所述的辅料20%-50%;
余量为水。
进一步的,所述的香菇、厚朴和鸡内金均为经过冷冻干燥后再研磨成粉后作为原料使用。
进一步的,所述辅料包括小麦面粉、食盐、混合膨松剂和三氯蔗糖。
进一步的,所述混合膨松剂为小苏打、酵母、碳酸铵中一种或两种以上的混合物。
进一步的,所述辅料中还包括调味剂,所述调味剂为薄荷粉和/或绿茶粉。
上述防龋即食食品用于:(1)清洁口腔;(2)调节口腔酸碱度;(3)调节口腔菌群生态平衡;(4)高效预防和治疗龋病;(5)调节肠道菌群。
本发明中设置有香菇粉,香菇含有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素,鉴于它的固有特性,可获得防癌、防龋齿、降血压等有益功效。香菇中含有香菇多糖体,能抑制口腔内的病菌生长,阻止牙菌斑形成,防止龋齿。香菇还含大量的维生素D源(麦角甾醇)经日光照射,可转变成维生素D,食用后对牙齿健康有很大的帮助。香菇还含有双链核糖核酸,能诱导产生干扰素,具有抗病毒能力,能提高人体抗病能力。
本发明中设置有乳酪,乳酪含有丰富的蛋白质、钙、脂肪、磷和维生素等营养成分,鉴于它的固有特性,可获得促进代谢、抑制龋齿发生等有益功效。乳酪中含有钙和磷酸盐,经常食用可以增加牙齿表面的钙质,有利于强化和重建珐琅质,坚固牙齿。乳酪富含磷,能促进成长和身体组织器官的修复,供给能量和活力,能调节身体的酸碱平衡。
本发明中设置有厚朴,厚朴含有厚朴酚(magnolol)和厚朴酚(honokiol)和厚朴新酚(obovatol)等有效成分,鉴于它的固有特性,可获得行气化湿、治疗腹胀便秘、降逆平喘、抗菌等有益功效。厚朴中含有厚朴酚(magnolol)和厚朴酚(honokiol),经常食用可有效的抑制葡萄球菌、链球菌、变异链球菌的生长,抑制细菌产酸,防止龋病发生。
本发明中设置有鸡内金,鸡内金含有多种维生素、氨基酸、微量元素和蛋白酶等营养成分,鉴于它的固有特性,可获得健胃消食,涩精止遗,通淋化石、牙疳口疮等有益功效。鸡内金中含有多种维生素、氨基酸和微量元素,经常食用对口腔健康有很大的帮助。
本发明中设置有薄荷、绿茶等,这些食材中的硫化合物是具有很强的抗菌成分,能杀死多种细菌,尤其是口腔中易产酸的变形链球菌,而且还富含的单帖烯类化合物,对口腔健康起到一定的作用。
相对于现有技术,本发明所述的防龋即食食品具有以下优势:
(1)本发明所述的防龋即食食品采用以常见天然食材为原料进行科学配比的关键技术,提供一种具有防龋功效的防龋即食食品;
(2)本发明所述的防龋即食食品做到龋病高发人群食用后口腔菌群生态得以调节,龋病有所改善,广大人群食用后有清洁口腔、预防龋病发生的功效等突出特点;
(3)本发明所述的防龋即食食品该防龋食品为即食食品,其食用方法简单、营养丰富、抑龋效果显著且稳定可靠;
(4)本发明所述的防龋即食食品为广大人群尤其是龋病高发人群提供一种行之有效的防龋即食食品的新产品;
(5)本发明所述的防龋即食食品生产成本低,可以广泛推广应用,便于更好的为广大群众服务。
具体实施方式
除有定义外,以下实施例中所用的技术术语具有与本发明所属领域技术人员普遍理解的相同含义。
下面结合实施例来详细说明本发明。
实施例1
本实施例的防龋即食食品,由包括如下重量份数的原料和辅料(总量份数为100份)制备而得:
原料包括香菇粉3份,厚朴0.5份,鸡内金0.55份,乳酪粉8.3份,辅料包括薄荷粉1份,小麦面粉25份,食盐2份,膨松剂0.5份,三氯蔗糖0.05份,其余为水。
本实施例的防龋即食食品的制备方法包括如下步骤:
(1)将香菇、厚朴和鸡内金分别冷冻干燥后研磨成粉状;
(2)按上述重量配比称取原料和辅料,将所有原料分别过100目筛;
(3)将水与食盐混合后制成食盐水,将其余辅料与过筛的原料混合均匀后加入食盐水制成面团,并醒发0.5-1小时;
(4)将醒发后的面团制成所需形状后经过成型和定型等工序(如烘焙、膨化、蒸、煮、煎、浸等加工方法)后即得防龋即食食品。
实施例2
本实施例的防龋即食食品,由包括如下重量份数的原料和辅料(总量份数为100份)制备而得:
原料包括香菇粉5.6份,厚朴0.8份,鸡内金0.65份,乳酪粉10份,辅料包括薄荷粉1.5份,小麦面粉32份,食盐3份,膨松剂1份,三氯蔗糖0.08份,其余为水。
本实施例的防龋即食食品的制备方法包括如下步骤:
(1)将香菇、厚朴和鸡内金分别冷冻干燥后研磨成粉状;
(2)按上述重量配比称取原料和辅料,将所有原料分别过100目筛;
(3)将水与食盐混合后制成食盐水,将其余辅料与过筛的原料混合均匀后加入食盐水制成面团,并醒发0.5-1小时;
(4)将醒发后的面团制成所需形状后经过成型和定型等工序(如烘焙、膨化、蒸、煮、煎、浸等加工方法)后即得防龋即食食品。
实施例3
本实施例的防龋即食食品,由包括如下重量份数的原料和辅料(总量份数为100份)制备而得:
原料包括香菇粉6份,厚朴0.85份,鸡内金0.8份,乳酪粉12份,辅料包括薄荷粉1.8份,小麦面粉40份,食盐3份,膨松剂1.5份,三氯蔗糖0.1份,其余为水。
本实施例的防龋即食食品的制备方法包括如下步骤:
(1)将香菇、厚朴和鸡内金分别冷冻干燥后研磨成粉状;
(2)按上述重量配比称取原料和辅料,将所有原料分别过100目筛;
(3)将水与食盐混合后制成食盐水,将其余辅料与过筛的原料混合均匀后加入食盐水制成面团,并醒发0.5-1小时;
(4)将醒发后的面团制成所需形状后经过成型和定型等工序(如烘焙、膨化、蒸、煮、煎、浸等加工方法)后即得防龋即食食品。
实施例4
本实施例的防龋即食食品,由包括如下重量份数的原料和辅料(总量份数为100份)制备而得:
原料包括香菇粉8份,厚朴1份,鸡内金1.2份,乳酪粉15份,辅料包括薄荷粉2份,小麦面粉48份,食盐5份,膨松剂3份,三氯蔗糖0.1份,其余为水。
本实施例的防龋即食食品的制备方法包括如下步骤:
(1)将香菇、厚朴和鸡内金分别冷冻干燥后研磨成粉状;
(2)按上述重量配比称取原料和辅料,将所有原料分别过100目筛;
(3)将水与食盐混合后制成食盐水,将其余辅料与过筛的原料混合均匀后加入食盐水制成面团,并醒发0.5-1小时;
(4)将醒发后的面团制成所需形状后经过成型和定型等工序(如烘焙、膨化、蒸、煮、煎、浸等加工方法)后即得防龋即食食品。
试验例1
目前认为人类主要致龋菌是:
A.乳酸杆菌(Lactobacillus rhamnosus AC 413)
B.粘性放线菌(Actinomyces viscosus ATCC 19246)
C.血链球菌(Streptococcus sanguis ATCC 10556)
D.变形链球菌(Streptococcus mutans ATCC 25175)
取上述4种目前人类主要的致龋菌进行常规培养。将复苏48小时的菌种接种于TPY液体培养基中,80%N2,20%CO2,37℃下厌氧培养24小时,之后分别加入粉碎的小麦粉、普通饼干和实施例4制得的防龋齿即食食品12g/100ml,继续以上条件培养48小时。然后使用冈大医疗科技有限公司生产的“龋病易感性诊断试剂”并遵照其使用说明书进行,并以阴性对照组的pH值作为5个+号的最高值进行评分。结果如下:
表1.对主要致龋菌的体外抑制效果
乳酸杆菌 | 粘性放线菌 | 血链球菌 | 变形链球菌 | |
阴性对照组 | +++++ | +++++ | +++++ | +++++ |
普通饼干组 | +++++ | +++++ | ++++ | +++++ |
防龋即食食品组 | ++ | ++ | +++ | + |
注:
1.阴性对照组为市售小麦粉,普通饼干组为市售某厂家的苏打饼干,重量与防龋即食食品相当每片约12克。
2.检测试剂使用的是北京冈大医疗科技有限公司生产的“龋病易感性诊断试剂”并遵照其使用说明书进行。
3.“+”号越多说明产酸越严重(5个“+”号最严重),完全不产酸以“-”表示。
以上主要致龋菌抑制效果的实验数据说明该产品在体外对常见口腔致龋菌具有调节作用,能减轻其产酸程度。
试验例2
随机选取在龋病易感性普查中显示强阳性结果的7-14岁的学生90人平均分为三组,每组30人。其中空白对照组不做任何处理,正常饮食;普通饼干组和防龋齿即食食品组每天上午两片普通饼干或防龋齿即食食品,下午两片普通饼干或防龋齿即食食品,均正常咀嚼,不用水送服。持续60日。在实验开始当天(0天,即开始食用前)和开始后的30日、60日分别进行检测。其结果如下:
表2.龋病高危人群中的实验结果
服用后 | 0天 | 30天 | 60天 |
空白对照组 | +++++ | +++++ | +++++ |
普通饼干组 | +++++ | ++++ | +++++ |
防龋齿即食食品组 | +++++ | +++ | ++ |
注:检测试剂使用的是北京冈大医疗科技有限公司生产的“龋病易感性诊断试剂”并遵照其使用说明书进行。“+”号越多说明产酸越严重(5个“+”号最严重),完全不产酸以“-”表示。
从表2的龋病高危人群中的实验结果数据可以看出,食用本发明的防龋齿即食食品能够明显减少口腔内的产酸量,从而可以有效地对龋病高危人群的口腔酸度进行调节,预防龋病的发生。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种防龋即食食品,其特征在于:所述防龋即食食品由包括如下重量百分比的原料和辅料制备而得:
所述的原料包括香菇粉2.5%-10%,厚朴0.25%-1.5%,鸡内金0.3%-1.5%,乳酪粉6%-15%;
所述的辅料20%-50%;
余量为水。
2.根据权利要求1所述的防龋即食食品,其特征在于:由包括如下重量百分比的原料和辅料制备而得:
所述的原料包括香菇粉3%-7.5%,厚朴0.4%-1.0%,鸡内金0.45%-1.2%,乳酪粉8%-12%;
所述的辅料20%-50%;
余量为水。
3.根据权利要求1或2所述的防龋即食食品,其特征在于:所述的香菇、厚朴和鸡内金均为经过冷冻干燥后再研磨成粉后作为原料使用。
4.根据权利要求1或2所述的防龋即食食品,其特征在于:所述辅料包括小麦面粉、食盐、混合膨松剂和三氯蔗糖。
5.根据权利要求1或2所述的防龋即食食品,其特征在于:所述混合膨松剂为小苏打、酵母、碳酸铵中一种或两种以上的混合物。
6.根据权利要求1或2所述的防龋即食食品,其特征在于:所述辅料中还包括调味剂,所述调味剂为薄荷粉和/或绿茶粉。
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