CN108576895B - Slow-release nutritional staple food and preparation method thereof - Google Patents
Slow-release nutritional staple food and preparation method thereof Download PDFInfo
- Publication number
- CN108576895B CN108576895B CN201810184502.2A CN201810184502A CN108576895B CN 108576895 B CN108576895 B CN 108576895B CN 201810184502 A CN201810184502 A CN 201810184502A CN 108576895 B CN108576895 B CN 108576895B
- Authority
- CN
- China
- Prior art keywords
- powder
- staple food
- functional
- hydrophilic colloid
- core layer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 78
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 80
- 235000015097 nutrients Nutrition 0.000 claims abstract description 59
- 239000000084 colloidal system Substances 0.000 claims abstract description 52
- 235000012041 food component Nutrition 0.000 claims abstract description 49
- 239000012792 core layer Substances 0.000 claims abstract description 42
- 239000005417 food ingredient Substances 0.000 claims abstract description 39
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 25
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 25
- 239000010410 layer Substances 0.000 claims abstract description 20
- 239000004519 grease Substances 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims description 41
- 235000018102 proteins Nutrition 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 12
- 239000000416 hydrocolloid Substances 0.000 claims description 11
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 238000010146 3D printing Methods 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 241000219104 Cucurbitaceae Species 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 239000008047 antioxidant nutrient Substances 0.000 claims description 7
- 235000013325 dietary fiber Nutrition 0.000 claims description 7
- 235000003599 food sweetener Nutrition 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 244000302512 Momordica charantia Species 0.000 claims description 5
- 235000009811 Momordica charantia Nutrition 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 240000001980 Cucurbita pepo Species 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 4
- 235000013734 beta-carotene Nutrition 0.000 claims description 4
- 239000011648 beta-carotene Substances 0.000 claims description 4
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 4
- 229960002747 betacarotene Drugs 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 3
- SQGLUEWZRKIEGS-UHFFFAOYSA-N Ginkgetin Natural products C1=CC(OC)=CC=C1C1=CC(=O)C2=C(O)C=C(OC)C(C=3C(=CC=C(C=3)C=3OC4=CC(O)=CC(O)=C4C(=O)C=3)O)=C2O1 SQGLUEWZRKIEGS-UHFFFAOYSA-N 0.000 claims description 3
- 229920002488 Hemicellulose Polymers 0.000 claims description 3
- 229920001202 Inulin Polymers 0.000 claims description 3
- 229930045534 Me ester-Cyclohexaneundecanoic acid Natural products 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 235000004976 Solanum vernei Nutrition 0.000 claims description 3
- 241000352057 Solanum vernei Species 0.000 claims description 3
- 244000062793 Sorghum vulgare Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 235000010208 anthocyanin Nutrition 0.000 claims description 3
- 239000004410 anthocyanin Substances 0.000 claims description 3
- 229930002877 anthocyanin Natural products 0.000 claims description 3
- 150000004636 anthocyanins Chemical class 0.000 claims description 3
- 238000005266 casting Methods 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 3
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- AIFCFBUSLAEIBR-UHFFFAOYSA-N ginkgetin Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C(C=1)=CC=C(OC)C=1C1=C(O)C=C(O)C(C(C=2)=O)=C1OC=2C1=CC=C(O)C=C1 AIFCFBUSLAEIBR-UHFFFAOYSA-N 0.000 claims description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 3
- 229940029339 inulin Drugs 0.000 claims description 3
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 229920005610 lignin Polymers 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 240000006162 Chenopodium quinoa Species 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 235000019713 millet Nutrition 0.000 claims description 2
- 235000019710 soybean protein Nutrition 0.000 claims description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims 1
- 240000006394 Sorghum bicolor Species 0.000 claims 1
- 229940072056 alginate Drugs 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 235000003687 soy isoflavones Nutrition 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 33
- 210000004369 blood Anatomy 0.000 abstract description 33
- 235000012054 meals Nutrition 0.000 abstract description 12
- 239000000306 component Substances 0.000 abstract description 10
- 230000029087 digestion Effects 0.000 abstract description 8
- 239000005428 food component Substances 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 5
- 230000009471 action Effects 0.000 abstract description 4
- 239000011258 core-shell material Substances 0.000 abstract description 4
- 235000021404 traditional food Nutrition 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000008279 sol Substances 0.000 description 14
- 239000000243 solution Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 210000000582 semen Anatomy 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 6
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 238000011068 loading method Methods 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 238000001723 curing Methods 0.000 description 3
- 230000001079 digestive effect Effects 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 239000008055 phosphate buffer solution Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 2
- 235000018365 Momordica dioica Nutrition 0.000 description 2
- 108010019160 Pancreatin Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 229940055695 pancreatin Drugs 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 238000013268 sustained release Methods 0.000 description 2
- 239000012730 sustained-release form Substances 0.000 description 2
- 230000000152 swallowing effect Effects 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- PBCJIPOGFJYBJE-UHFFFAOYSA-N acetonitrile;hydrate Chemical compound O.CC#N PBCJIPOGFJYBJE-UHFFFAOYSA-N 0.000 description 1
- 210000003719 b-lymphocyte Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 229930185803 charantin Natural products 0.000 description 1
- 230000002925 chemical effect Effects 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 230000009229 glucose formation Effects 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003292 kidney cell Anatomy 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L magnesium chloride Substances [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a slow-release nutritional staple food and a preparation method thereof. The slow-release nutritional staple food comprises a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid, and the functional nutrients comprise food-borne protein powder and functional grease. Different from the principle that the traditional food exerts chemical action by depending on functional components to control the rise of blood sugar after meals, the invention creatively makes the nutritional staple food into a core-shell structure, loads the staple food components which are easy to cause the rapid rise of blood sugar into the first hydrophilic colloid to be used as a core layer, and loads the functional nutrients which are difficult to cause the rapid rise of blood sugar into the second hydrophilic colloid to be used as a core layer. The functional nutrient and the staple food ingredients are graded and slowly released, the digestion time of the functional nutrient and the staple food ingredients is prolonged, the rapid rise of the blood sugar after meals can be effectively controlled, and the energy can be continuously supplied to the organism.
Description
Technical Field
The invention relates to the field of foods, in particular to a slow-release nutritional staple food and a preparation method thereof.
Background
A certain outline document issued in 2016 of China indicates that: the food and pharmaceutical industries should develop at a high rate and advance to the middle and high end. For example, people's demand for food is not limited to the fruit belly, and increasingly high demands are demanded in the aspects of nutrition comprehensiveness, postprandial blood sugar control, continuous energy supply and the like.
However, although there are a wide variety of nutritional staple foods on the market, the overall effect of the nutritional staple foods still needs to be improved.
Disclosure of Invention
The invention mainly aims to provide a slow-release nutritional staple food and a preparation method thereof, and aims to solve the problem that the comprehensive effect of the nutritional staple food in the prior art is insufficient.
In order to achieve the above objects, according to one aspect of the present invention, there is provided a sustained-release nutritional staple food comprising a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and a staple food ingredient loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and a functional nutrient loaded in the second hydrophilic colloid, and the functional nutrient comprises a food-derived protein powder and a functional oil.
Further, the weight ratio of the first hydrophilic colloid to the staple food ingredients is 0.5-1: 1, the weight ratio of the second hydrophilic colloid to the functional nutrients is 1-2: 1, and the weight ratio of the core layer to the shell layer is 0.2-0.5: 1.
Further, the first and second hydrocolloids are gelatin and/or agar, respectively.
Further, the staple food ingredients include cereal flour and/or potato flour; preferably, the cereal powder is one or more of Coicis semen powder, herba Avenae Fatuae powder, rice powder, semen Setariae powder, semen Panici Miliacei powder, semen Maydis powder, Tribuli semen Tritici Aestivi powder, semen Fagopyri Esculenti powder, fructus Hordei vulgaris powder, semen Avenae Nudae powder, jowar powder and wheat flour, and the potato powder is rhizoma Amorphophalli powder and/or purple potato powder.
Further, the food-derived protein powder is soybean protein isolate powder, the functional grease is lecithin, and preferably, the weight ratio of the food-derived protein powder to the functional grease is 1-6: 1.
Further, the functional nutrient further comprises powder of a vegetable of the Cucurbitaceae family; preferably, the weight ratio of the food-derived protein powder to the cucurbitaceae vegetable powder is 2-10: 1; more preferably, the powder of the vegetable of the Cucurbitaceae family is powder of Momordica charantia and/or Cucurbita pepo.
Further, the functional nutrients also include dietary fibers and antioxidant nutrients; preferably, the dietary fiber is one or more of xylo-oligosaccharide, fructo-oligosaccharide, isomaltooligosaccharide, cellulose, hemicellulose, pectin, seaweed gel, lignin and inulin, and the antioxidant nutrient is one or more of beta carotene, vitamin C, vitamin E, soybean isoflavone, ginkgetin and anthocyanin.
Further, the functional nutrients further comprise edible sweeteners; more preferably, the edible sweetener is xylitol and/or acesulfame k.
According to another aspect of the present invention, there is also provided a method for preparing the above-mentioned slow-release nutritional staple food, comprising the steps of: curing the staple food ingredients to obtain a cured material; mixing a first hydrophilic colloid and water to prepare a first liquid sol; dispersing the cured material in the first liquid sol to obtain a first dispersed material; pouring and molding the first dispersing material or performing 3D printing, and drying to obtain a core layer material; mixing a second hydrophilic colloid and water to prepare a second liquid sol; dispersing the functional nutrient and the nuclear layer material in a second liquid sol to form a second dispersed material; and molding the second dispersing material by casting or carrying out 3D printing, and drying to obtain the slow-release nutritional staple food.
Further, the step of dispersing the functional nutrient and the core layer material in the second liquid sol for less than 30 seconds.
The invention provides a slow-release nutritional staple food which comprises a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid, and the functional nutrients comprise food-borne protein powder and functional grease. Different from the principle that the traditional food exerts chemical action by depending on functional components to control the rise of blood sugar after meals, the invention creatively makes the nutritional staple food into a core-shell structure, loads the staple food components of polysaccharides which easily cause the rapid rise of blood sugar in the first hydrophilic colloid as a core layer, and loads the functional nutrients which do not easily cause the rapid rise of blood sugar in the second hydrophilic colloid as a core layer.
Thus, during chewing, only a portion of the functional nutrients and trace amounts of the main food ingredients in the mouth are released during the process due to the presence of the functional nutrients in the exterior and the presence of the main food ingredients in the interior, and the elasticity of the first and second hydrocolloids. Most of the staple food ingredients and the residual functional nutrients which are not chewed out can enter the stomach and the intestinal tract of the human body in a loading mode along with swallowing action. During the digestive process in the stomach, the first hydrocolloid and the partially chewed second hydrocolloid continue to act as physical barriers to the staple food ingredients and residual functional nutrients, slowly releasing as the gums swell or degrade in vivo, and then being digested again in the stomach or intestinal tract. Thus, the invention realizes the graded slow release of the functional nutrient and the staple food ingredients and prolongs the digestion time of the functional nutrient and the staple food ingredients. Therefore, the rapid rise of the blood sugar after meals can be effectively controlled, the blood sugar can be smoothly raised, and the energy can be continuously supplied to the body. Meanwhile, the slow-release nutritional staple food simultaneously contains staple food ingredients, food-derived protein powder and functional grease, is relatively comprehensive in nutrition, can replace the traditional staple food, and provides more nutritional elements for human bodies. The invention provides the nutritional staple food by taking the health of common people as the masterwork and through elaborate research and development, and has wide and profound significance.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail with reference to examples.
The present application is described in further detail below with reference to specific examples, which should not be construed as limiting the scope of the invention as claimed.
As described in the background section, the combined effects of the prior art nutritional staple foods are lacking.
In order to solve the problems, the inventor of the invention provides a slow-release nutritional staple food through long-term tests and elaborate research and development, which comprises a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid, and the functional nutrients comprise food-derived protein powder and functional grease.
Different from the principle that the traditional food exerts chemical action by depending on functional components to control the rise of blood sugar after meals, the invention creatively makes the nutritional staple food into a core-shell structure, loads the staple food components of polysaccharides which easily cause the rapid rise of blood sugar in the first hydrophilic colloid as a core layer, and loads the functional nutrients which do not easily cause the rapid rise of blood sugar in the second hydrophilic colloid as a core layer.
Thus, during chewing, only a portion of the functional nutrients and trace amounts of the main food ingredients in the mouth are released during the process due to the presence of the functional nutrients in the exterior and the presence of the main food ingredients in the interior, and the elasticity of the first and second hydrocolloids. Most of the staple food ingredients and the residual functional nutrients which are not chewed out can enter the stomach and the intestinal tract of the human body in a loading mode along with swallowing action. During the digestive process in the stomach, the first hydrocolloid and the partially chewed second hydrocolloid continue to act as physical barriers to the staple food ingredients and residual functional nutrients, slowly releasing as the gums swell or degrade in vivo, and then being digested again in the stomach or intestinal tract. Thus, the invention realizes the graded slow release of the functional nutrient and the staple food ingredients and prolongs the digestion time of the functional nutrient and the staple food ingredients. Therefore, the rapid rise of the blood sugar after meals can be effectively controlled, the blood sugar can be smoothly raised, and the energy can be continuously provided for the body. Meanwhile, the slow-release nutritional staple food simultaneously contains staple food ingredients, food-derived protein powder and functional grease, is relatively comprehensive in nutrition, can replace the traditional staple food, and provides more nutritional elements for human bodies.
In a preferred embodiment, the weight ratio of the first hydrocolloid to the main food ingredient is 0.5 to 1:1, the weight ratio of the second hydrocolloid to the functional nutrient is 1 to 2:1, and the weight ratio of the core layer to the shell layer is 0.2 to 0.5: 1. By controlling the ratio of the amounts of the components within the above range, the intake amount and the sustained-release rate of the nutritional components can be further considered, so that the nutritional components can be sufficiently taken while the blood sugar is increased after a flat meal and energy is continuously supplied.
In a preferred embodiment, the first and second hydrocolloids are gelatin and/or agar, respectively. The gelatin and the agar are both used as hydrophilic colloids, have good elasticity and good biocompatibility, and do not cause digestive burden to organisms.
The staple food can be any staple food which is eaten by people in daily life. In a preferred embodiment, the staple food ingredients comprise cereal flour and/or potato flour. The cereal powder contains carbohydrate, protein, inorganic salt, a small amount of fat and B vitamins, and can supply necessary energy, protein, a small amount of mineral substances, vitamins and other nutritional ingredients for human bodies when being applied to the invention. The potato powder is rich in beta carotene, vitamin C and folic acid, and can provide more nutrients for human bodies. Preferably, the cereal flour includes, but is not limited to, one or more of coix seed flour, oat flour, rice flour, millet flour, corn flour, quinoa flour, buckwheat flour, barley flour, highland barley flour, sorghum flour, and wheat flour, and the potato flour includes, but is not limited to, konjac flour and/or purple potato flour.
In a preferred embodiment, the cereal flour comprises coix seed flour and oat flour. Compared with other cereal powders, the coix seed powder contains more abundant proteins, vitamins B1, B2, calcium, phosphorus, iron, water-soluble fiber and grease, and the oat powder is rich in soluble fiber and has a small amount of fat of whole grains. The coix seed powder and/or oat powder are/is applied to the staple food ingredients, and have an auxiliary effect on smoothing the rise of blood sugar after meals. More preferably, the weight ratio of the coix seed powder to the oat powder is 1-2: 1.
In a preferred embodiment, the food-derived protein powder is soy protein isolate and the functional oil is lecithin. Preferably, the weight ratio of the food-derived protein powder to the functional grease is 1-6: 1. The dosage relationship of the two is controlled in the range, which is beneficial to further balancing the content of each nutrient element.
In a preferred embodiment, the functional nutrients further comprise powder of a vegetable of the Cucurbitaceae family. The cucurbitaceous vegetable powder contains the blood sugar reducing component, and the cucurbitaceous vegetable powder is added into the slow-release nutritional staple food, so that the increase of blood sugar after meals can be slowed down by utilizing the physical slow-release effect of the hydrophilic colloid, and the chemical effect can be assisted, so that the blood sugar is further stabilized. Preferably, the weight ratio of the food-derived protein powder to the cucurbitaceae vegetable powder is 2-10: 1; more preferably, the powder of the vegetable of the Cucurbitaceae family is powder of Momordica charantia and/or Cucurbita pepo. The balsam pear powder contains a certain content of 'plant insulin' charantin, can lower blood sugar more safely and stably, and importantly can improve the function of islet glands and repair B cells, and has an obvious improvement effect on diabetic complications. Meanwhile, the balsam pear powder also has the effects of regulating blood fat and reducing blood pressure, and can also enhance the activity of insulin cells and accelerate the oxidation of blood sugar. The pumpkin powder can also promote the secretion of insulin of a human body, effectively prevent and treat diabetes mellitus, prevent nephropathy and contribute to enhancing the regeneration capacity of liver and kidney cells.
In order to further improve the nutritional integrity of the above-described slow-release nutritional staple food, in a preferred embodiment, the functional nutrients further comprise dietary fibers and antioxidant nutrients; preferably, the dietary fiber is one or more of xylo-oligosaccharide, fructo-oligosaccharide, isomaltooligosaccharide, cellulose, hemicellulose, pectin, seaweed gel, lignin and inulin, and the antioxidant nutrient is one or more of beta carotene, vitamin C, vitamin E, soybean isoflavone, ginkgetin and anthocyanin. Preferably, the weight ratio of the food-derived protein powder to the dietary fiber is 3-10: 1, and the weight ratio of the food-derived protein powder to the antioxidant nutrient is 200-300: 1.
In order to improve the mouthfeel of the nutritional staple food, in a preferred embodiment, the functional nutrient further comprises an edible sweetener; more preferably, the edible sweetener is xylitol and/or acesulfame k. Preferably, the weight ratio of the food-derived protein powder to the edible sweetener is 1.5-10: 1.
According to another aspect of the present invention, there is also provided a method for preparing the above-mentioned slow-release nutritional staple food, comprising the steps of: curing the staple food ingredients to obtain a cured material; mixing a first hydrophilic colloid and water to prepare a first liquid sol; dispersing the cured material in the first liquid sol to obtain a first dispersed material; pouring and molding the first dispersing material or performing 3D printing, and drying to obtain a core layer material; mixing a second hydrophilic colloid and water to prepare a second liquid sol; dispersing the functional nutrient and the nuclear layer material in a second liquid sol to form a second dispersed material; and molding the second dispersing material by casting or carrying out 3D printing, and drying to obtain the slow-release nutritional staple food.
The obtained slow-release nutrient staple food comprises a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, and the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid. During chewing, only part of the functional nutrients and trace amounts of the main food ingredients in the oral cavity are released in the process because the functional nutrients are outside and the main food ingredients are inside, and the first hydrophilic colloid and the second hydrophilic colloid have elasticity. The invention realizes the graded slow release of the functional nutrient and the staple food component and prolongs the digestion time of the functional nutrient and the staple food component. Therefore, the rapid rise of the blood sugar after meals can be effectively controlled, the rise of the blood sugar can be gentle, and the energy can be continuously supplied to the body. Meanwhile, the slow-release nutritional staple food simultaneously contains staple food ingredients, food-derived protein powder and functional grease, is relatively comprehensive in nutrition, can replace the traditional staple food, and provides more nutritional elements for human bodies.
The specific preparation process of the slow-release nutritional staple food is simple, when the core layer material is prepared, only the staple food components are required to be freeze-dried and ground, then the mixture is mixed with the first hydrophilic colloid and water, and then pouring or 3D printing (extrusion molding and other modes) and drying are carried out, so that the formed core layer material is preferably granular, and the size is more suitable below 2 mm. Then, mixing the core layer material, the second hydrophilic colloid, water, functional nutrients and other raw materials of the shell layer, pouring or 3D printing (extrusion molding and other modes) and drying are carried out in a short time, and the final shape of the formed nutritional staple food is preferably various 3D shapes, such as a similar rice shape and the like. Can replace the traditional main food in the eating process.
In a preferred embodiment, after the step of cooking the main food ingredients, the preparation method further comprises the step of drying and grinding the first cooked material. Preferably, the functional nutrients are milled prior to their addition.
In a preferred embodiment, the step of dispersing the functional nutrient and the core layer material in the second liquid sol has a dispersion time of less than 30 seconds. This way. The shape of the core layer material can be maintained more completely, which is beneficial to avoiding the first hydrophilic colloid in the core layer material from swelling again.
The beneficial effects of the present invention are further illustrated by the following examples:
the preparation process of the nutritional staple food in the following examples is as follows:
curing, drying and grinding the staple food components to obtain a cured material; mixing a first hydrophilic colloid and water to prepare a first liquid sol; dispersing the cured material in the first liquid sol to obtain a first dispersed material; 3D printing (extrusion molding) is carried out on the first dispersed material, and drying is carried out to obtain a core layer material with the average grain diameter of 1 mm; mixing a second hydrophilic colloid and water to prepare a second liquid sol; dispersing the functional nutrient and the nuclear layer material in a second liquid sol to form a second dispersed material; and 3D printing (extrusion molding) is carried out on the second dispersing material, and drying is carried out to obtain the rice-like slow-release nutritional staple food.
Examples 1 to 8
The slow-release nutritional staple food with different components and different proportions (parts) is provided in each embodiment, the preparation process is as described above, and the specific components and components are shown in tables 1 and 2;
comparative example 1
The preparation method of the nutritional staple food of the comparative example is the same as that of the example, except that the second hydrophilic colloid is not added in the shell layer, and the mixture ratio (parts) of the components is shown in the table 2;
TABLE 1
TABLE 2
And (4) result characterization:
the nutritional staple foods in the above examples 1 to 8 and comparative example 1 were tested by an in vitro test method, and the glucose production rate was used to characterize the blood glucose increase rate of each nutritional staple food, which was as follows:
step 1: the carbohydrate content (unit: g/100) of each nutritional staple food is detected, the weight of the nutritional staple food corresponding to 1g of carbohydrate is marked as n, and it is to be noted that n is different in each example and comparative example, and the content is understood by those skilled in the art and is not described herein again. Then respectively putting each nutritional staple food corresponding to 1g of carbohydrate in a conical flask;
step 2: simulating oral digestion: adding 3mL of phosphate buffer solution with the pH value of 6.9 into the conical flask, and adding 1mL of 2.5g/L pancreatin solution which is heated to 35-37 ℃ in advance; the sample was tapped 15 times with a glass rod, which was rinsed clean with 6ml of phosphate buffer (pH 6.9); simulating gastric digestion: adding 6ml of 0.1mol/L phosphate buffer solution containing 0.024g of NaCl, 0.05g of pepsin and 0.05g of guar gum into the conical flask, and adjusting the pH to 1.5 +/-0.05 by using 2mol/L HCl solution; adding 3-5 glass balls, and then performing rotary oscillation at 37 ℃ and 50r/min for 30min in a constant-temperature oscillation water bath; simulating small intestine digestion: continuously adding 10ml of phosphate buffer solution into the conical flask to the solution after shaking for 30min at constant temperature, and adjusting the pH to 6.9 +/-0.05 by using a NaOH solution with the volume fraction of 20%; after the pH is adjusted, the conical flask is continuously put into a constant temperature shaking device with the temperature of 37 ℃ and the rotary shaking of 50r/minSwinging in a water bath; add 125. mu.L MgCl2-CaCl2Solution (1L distilled water added with 5.71g MgCl2And 33.29g CaCl2125 mul of 40g/L pancreatin solution and 200 mul of amyloglucosidase, and distilled water is quickly supplemented to 50 ml;
and step 3: timing immediately after the distilled water is supplemented, putting 1mL of sample into a centrifuge tube at the time points of 0min, 30min, 60min and 120min, and immediately inactivating the enzyme for 5min in a boiling water bath; naturally cooling after enzyme deactivation, and centrifuging for 15min at 8000rpm and 4 ℃; taking 250 mu L of supernatant, putting the supernatant into a centrifuge tube which is added with 1mL of ethanol solution with volume fraction of 95%, and centrifuging the supernatant at 8000rpm and 4 ℃; (centrifugation purpose: removal of foreign proteins, prevention of incomplete filtration on HPLC column) 300. mu.l of ethanol-containing supernatant was taken in a small tube and 900. mu.l of distilled water was added; the ratio to water here may be modified in suitable amounts;
and 4, step 4: sucking the solution with a syringe, filtering with a 0.45 μm nylon filter membrane, and loading into a sample loading bottle; the detection adopts a Hypersil-NH2 column and a differential detector, and the measurement conditions are as follows: mobile phase acetonitrile-water 70:30(v/v), flow rate: 1.0mL/min, column temperature: 40 ℃; after the conditions are set, firstly, injecting and detecting the prepared glucose standard solutions of 2mg/ml, 4mg/ml, 6mg/ml, 8mg/ml and 10mg/ml, and drawing a standard curve by the peak emergence time and the peak area of the glucose standard solution; and then, detecting the sampled sample, and substituting the peak area of the sample into the obtained standard curve to obtain the concentration of the glucose (observing the concentration change of the glucose in the solution after the samples are digested for different time lengths, wherein the concentration change is fast to indicate that the blood glucose rising speed is fast, and the concentration change is slow to indicate that the blood glucose rising speed is slow, and the result is shown in table 3).
TABLE 3
From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects:
different from the principle that the traditional food exerts chemical action by depending on functional components to control the rise of blood sugar after meals, the invention creatively makes the nutritional staple food into a core-shell structure, loads the staple food components of polysaccharides which easily cause the rapid rise of blood sugar in the first hydrophilic colloid as a core layer, and loads the functional nutrients which do not easily cause the rapid rise of blood sugar in the second hydrophilic colloid as a core layer. Thus, the invention realizes the graded slow release of the functional nutrient and the staple food ingredients and prolongs the digestion time of the functional nutrient and the staple food ingredients. Therefore, the rapid rise of the blood sugar after meals can be effectively controlled, the blood sugar can be smoothly raised, and the energy can be continuously supplied to the body. Meanwhile, the slow-release nutritional staple food simultaneously contains staple food ingredients, food-derived protein powder and functional grease, is relatively comprehensive in nutrition, can replace the traditional staple food, and provides more nutritional elements for human bodies.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (11)
1. The slow-release nutritional staple food is characterized by comprising a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid, and the functional nutrients comprise food-borne protein powder and functional grease; the weight ratio of the first hydrophilic colloid to the staple food ingredients is 0.5-1: 1, the weight ratio of the second hydrophilic colloid to the functional nutrients is 1-2: 1, and the weight ratio of the core layer to the shell layer is 0.2-0.5: 1;
the food-borne protein powder is soybean protein isolate powder, the functional grease is lecithin, and the weight ratio of the food-borne protein powder to the functional grease is 1-6: 1;
the functional nutrient also comprises Cucurbitaceae vegetable powder; the weight ratio of the food-derived protein powder to the cucurbitaceae vegetable powder is 2-10: 1.
2. The slow release nutritional staple food of claim 1 wherein the first and second hydrocolloids are gelatin and/or agar, respectively.
3. The slow release nutritional staple food of claim 1, wherein the staple food ingredients comprise cereal flour and/or potato flour.
4. The slow-release nutritional staple food according to claim 3, wherein the cereal powder is one or more of coix seed powder, oat powder, rice powder, millet powder, corn powder, quinoa powder, buckwheat powder, barley powder, highland barley powder, sorghum powder and wheat powder, and the potato powder is konjac powder and/or purple potato powder.
5. A slow release nutritional staple food according to any one of claims 1 to 4, wherein the Cucurbitaceae vegetable powder is Momordica charantia powder and/or Cucurbita pepo powder.
6. The slow release nutritional staple food of claim 5 wherein the functional nutrients further comprise dietary fiber and antioxidant nutrients.
7. The slow-release nutritional staple food of claim 6, wherein the dietary fiber is one or more of xylo-oligosaccharide, fructo-oligosaccharide, isomaltooligosaccharide, cellulose, hemicellulose, pectin, alginate jelly, lignin and inulin, and the antioxidant nutrient is one or more of beta carotene, vitamin C, vitamin E, soy isoflavone, ginkgetin and anthocyanin.
8. The slow release nutritional staple food of claim 6 wherein the functional nutrients further comprise an edible sweetener.
9. The slow release nutritional staple food of claim 8, wherein the edible sweetener is xylitol and/or acesulfame k.
10. A method of preparing a slow release nutritional staple food according to any one of claims 1 to 9, comprising the steps of:
curing the staple food ingredients to obtain a cured material;
mixing a first hydrophilic colloid and water to prepare a first liquid sol;
dispersing the cured material in the first liquid sol to obtain a first dispersed material;
pouring and molding the first dispersing material or carrying out 3D printing and drying to obtain a core layer material;
mixing a second hydrophilic colloid and water to prepare a second liquid sol;
dispersing functional nutrients and the core layer material in the second liquid sol to form a second dispersion material; and
and (3) casting and molding the second dispersing material or performing 3D printing, and drying to obtain the slow-release nutritional staple food.
11. The method of claim 10, wherein the step of dispersing the functional nutrient and the core layer material in the second liquid sol has a dispersion time of less than 30 seconds.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810184502.2A CN108576895B (en) | 2018-03-06 | 2018-03-06 | Slow-release nutritional staple food and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810184502.2A CN108576895B (en) | 2018-03-06 | 2018-03-06 | Slow-release nutritional staple food and preparation method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN108576895A CN108576895A (en) | 2018-09-28 |
CN108576895B true CN108576895B (en) | 2021-04-30 |
Family
ID=63625754
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810184502.2A Active CN108576895B (en) | 2018-03-06 | 2018-03-06 | Slow-release nutritional staple food and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108576895B (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111280449B (en) * | 2020-02-11 | 2022-11-11 | 浙江华康药业股份有限公司 | Intestinal slow-release sugar alcohol additive and preparation method and application thereof |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1089471A (en) * | 1992-10-23 | 1994-07-20 | 先灵公司 | Stable prolongation release oral dosage composition |
CN1409988A (en) * | 2002-11-25 | 2003-04-16 | 梁庆钧 | Sugar reducing fruit and vegetable juice jelly containing no sucrose and its making method |
CN101731510A (en) * | 2010-01-12 | 2010-06-16 | 江南大学 | Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics |
CN103005260A (en) * | 2012-12-21 | 2013-04-03 | 北京康比特体育科技股份有限公司 | Antioxidant nutritional composition and manufacturing method thereof |
CN103652543A (en) * | 2012-09-12 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health food capable of lowering decomposition and absorption speeds of starch in bodies and preparation method thereof |
CN104432108A (en) * | 2013-09-22 | 2015-03-25 | 天津珍吾堂食品有限公司 | Formula of instant cereal powder special cuisine for diabetes patients |
CN104757545A (en) * | 2015-04-17 | 2015-07-08 | 厦门百泉利康生物科技有限公司 | High-dietary-fiber nutritional meal replacement powder and processing method thereof |
-
2018
- 2018-03-06 CN CN201810184502.2A patent/CN108576895B/en active Active
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1089471A (en) * | 1992-10-23 | 1994-07-20 | 先灵公司 | Stable prolongation release oral dosage composition |
CN1409988A (en) * | 2002-11-25 | 2003-04-16 | 梁庆钧 | Sugar reducing fruit and vegetable juice jelly containing no sucrose and its making method |
CN101731510A (en) * | 2010-01-12 | 2010-06-16 | 江南大学 | Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics |
CN103652543A (en) * | 2012-09-12 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health food capable of lowering decomposition and absorption speeds of starch in bodies and preparation method thereof |
CN103005260A (en) * | 2012-12-21 | 2013-04-03 | 北京康比特体育科技股份有限公司 | Antioxidant nutritional composition and manufacturing method thereof |
CN104432108A (en) * | 2013-09-22 | 2015-03-25 | 天津珍吾堂食品有限公司 | Formula of instant cereal powder special cuisine for diabetes patients |
CN104757545A (en) * | 2015-04-17 | 2015-07-08 | 厦门百泉利康生物科技有限公司 | High-dietary-fiber nutritional meal replacement powder and processing method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN108576895A (en) | 2018-09-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102406860B (en) | Composition for preventing and treating diabetes, and preparation method and use thereof | |
CN110326782A (en) | A kind of nutritional meal replacement and preparation method thereof with effect of weight reducing | |
CN106174585A (en) | Hypoglycemic compositions and hypoglycemic compound probiotic spy's dietary seafood | |
CN107319525A (en) | One kind fat-reducing fat reducing tailored version clinical nutrition formula and preparation method thereof | |
CN110326780A (en) | A kind of nutritional meal replacement and preparation method thereof with function of blood sugar reduction | |
CN102648752B (en) | Engineering rice suitable for people having unbalanced diet and with function of reducing blood glucose and preparation method of engineering rice | |
CN109511851A (en) | A kind of solid beverage and preparation method thereof before the meal reducing food glycemic index | |
CN104783124A (en) | Probiotic table salt and preparing method thereof | |
CN106942748A (en) | A kind of female acyesis tailored version clinical nutrition formula and preparation method thereof | |
CN111066847A (en) | Low GI (glycemic index) moon cake suitable for diabetics and preparation method thereof | |
CN107467462A (en) | A kind of generation meal solid beverage for contributing to fat-reducing and preparation method thereof | |
CN108308598B (en) | Weight-losing meal replacement nutrition bar and preparation method thereof | |
CN111011862A (en) | Edible composition, low glycemic index nutrition powder and preparation method thereof | |
CN109602013A (en) | Function of blood sugar reduction food | |
CN107006843A (en) | A kind of comprehensive nutrition, enteral nutrition powder of absorption easy to digest and preparation method thereof | |
CN110623270A (en) | Active meal and preparation method thereof | |
CN112544960A (en) | Full-nutrition formula food for diabetes and preparation method thereof | |
CN112568442A (en) | Easily-eaten food and preparation method thereof | |
CN108576895B (en) | Slow-release nutritional staple food and preparation method thereof | |
CN108113002B (en) | Meal accompanying powder for reducing blood sugar response and fat absorption and preparation method thereof | |
CN110574862A (en) | Nutritional weight-losing meal replacement powder suitable for teenagers and children and preparation method thereof | |
CN109170863A (en) | A kind of functional sugar ferment and preparation method thereof | |
CN108552461A (en) | Slow-release nutrient staple food and preparation method thereof | |
CN109393309A (en) | A kind of low GI oat meal replacement powder and preparation method thereof | |
CN108294232A (en) | Nutritional staple food with function of blood sugar reduction |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20210325 Address after: D14-2a, international industrial city, Xiqing Economic and Technological Development Zone, Xiqing District, Tianjin Applicant after: TESOO BIO-TECH (TIANJIN) Co.,Ltd. Applicant after: BEAURICA INFORMATION TECHNOLOGY (BEIJING) Co.,Ltd. Address before: 1216, block a, digital building, Zhongguancun Avenue, Haidian District, Beijing Applicant before: BEAURICA INFORMATION TECHNOLOGY (BEIJING) Co.,Ltd. |
|
TA01 | Transfer of patent application right | ||
GR01 | Patent grant | ||
GR01 | Patent grant |