CN110506894A - 一种复合营养粉片及其酶解发酵制备方法 - Google Patents
一种复合营养粉片及其酶解发酵制备方法 Download PDFInfo
- Publication number
- CN110506894A CN110506894A CN201910925761.0A CN201910925761A CN110506894A CN 110506894 A CN110506894 A CN 110506894A CN 201910925761 A CN201910925761 A CN 201910925761A CN 110506894 A CN110506894 A CN 110506894A
- Authority
- CN
- China
- Prior art keywords
- enzymatic hydrolysis
- fermentation
- composite nutrition
- powder
- nutrition powder
- 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.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 74
- 238000000855 fermentation Methods 0.000 title claims abstract description 51
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 46
- 230000035764 nutrition Effects 0.000 title claims abstract description 45
- 239000002131 composite material Substances 0.000 title claims abstract description 39
- 230000007071 enzymatic hydrolysis Effects 0.000 title claims abstract description 38
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 title claims abstract description 38
- 230000004151 fermentation Effects 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 64
- 235000013339 cereals Nutrition 0.000 claims abstract description 58
- 239000002002 slurry Substances 0.000 claims abstract description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 238000004945 emulsification Methods 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 16
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 12
- 239000011268 mixed slurry Substances 0.000 claims abstract description 12
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 239000004382 Amylase Substances 0.000 claims abstract description 10
- 108010065511 Amylases Proteins 0.000 claims abstract description 10
- 102000013142 Amylases Human genes 0.000 claims abstract description 10
- 235000019418 amylase Nutrition 0.000 claims abstract description 10
- 230000018044 dehydration Effects 0.000 claims abstract description 6
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 6
- 239000003292 glue Substances 0.000 claims abstract description 6
- 230000036571 hydration Effects 0.000 claims abstract description 6
- 238000006703 hydration reaction Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract 3
- 235000013312 flour Nutrition 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 235000013601 eggs Nutrition 0.000 claims description 10
- 238000005360 mashing Methods 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 210000000988 bone and bone Anatomy 0.000 claims description 9
- 244000144972 livestock Species 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000014571 nuts Nutrition 0.000 claims description 8
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 8
- 239000011782 vitamin Substances 0.000 claims description 8
- 229940088594 vitamin Drugs 0.000 claims description 8
- 235000005911 diet Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000013325 dietary fiber Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 229920001184 polypeptide Polymers 0.000 claims description 5
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 5
- 241000143060 Americamysis bahia Species 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 4
- 150000002482 oligosaccharides Chemical class 0.000 claims description 4
- 235000013619 trace mineral Nutrition 0.000 claims description 4
- 239000011573 trace mineral Substances 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 108010019077 beta-Amylase Proteins 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000000378 dietary effect Effects 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 13
- 239000000047 product Substances 0.000 description 22
- 240000007594 Oryza sativa Species 0.000 description 12
- 235000007164 Oryza sativa Nutrition 0.000 description 12
- 235000015097 nutrients Nutrition 0.000 description 11
- 235000009566 rice Nutrition 0.000 description 11
- 241000209140 Triticum Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 230000037213 diet Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000007790 scraping Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 230000033228 biological regulation Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 235000004251 balanced diet Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000004071 biological effect Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 244000075850 Avena orientalis Species 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000000413 hydrolysate Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 235000016804 zinc Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000006487 Euryale ferox Nutrition 0.000 description 1
- 244000268590 Euryale ferox Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 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 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 101100020212 Mus musculus Klhdc3 gene Proteins 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 description 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 244000022203 blackseeded proso millet Species 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Sustainable Development (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明属于方便食品技术领域,具体涉及一种复合营养粉片及其酶解发酵制备方法,包括:(1)将五谷基料、辅料和配料进行混合后,依次经过水合、混合搅拌、胶磨和循环乳化处理,得到混合乳化浆料;(2)向步骤(1)中得到的混合乳化浆料中加入淀粉酶和纤维素酶,进行酶解,得到酶解混合浆料;(3)向步骤(2)中得到的酶解混合浆料中加入酵母菌和乳酸菌进行发酵,得到酶解‑发酵浓浆料;(4)将步骤(3)得到的酶解‑发酵浓浆料经过高温短时加热、糊化、熟化、脱水、灭菌、干燥和筛分,得到复合营养粉片。本发明制备的复合营养粉片营养更全面、更均衡、更易被人体消化吸收,且复水性更优异。
Description
技术领域
本发明属于方便食品技术领域,具体涉及一种复合营养粉片及其利用酶水解和微生物发酵的双联调控的制备方法。
背景技术
《黄帝内经》曰:“五谷为养,五果为助,五畜为益,五蔬为充”,意思就是谷物是人们赖以生存的根本,而水果、蔬菜和肉类等都是作为主食的辅助、补益和补充。《中国居民膳食指南》指出,食物多样、谷类为主是平衡膳食模式的基本原则,粗细粮搭配有利于合理摄取营养素。谷类食物含有丰富的碳水化合物,它是提供人体所需能量的最经济、最重要的食物来源。健康合理的膳食应包括五谷类、蔬菜水果类、畜禽鱼蛋奶类、大豆坚果类等食物,这样能最大程度地满足人体正常生长发育及各种生理活动的需要,并可降低包括心血管疾病、高血压等发病风险,是保障人体营养和健康的基础。
人体正常所需的营养素均需要从食物中获取,没有一种食物可以同时满足人体所需的能量及全部营养素。只有多种食物组成的膳食才能满足人体对能量和各种营养素的需要。且只有坚持食物多样化,才能达到平衡膳食。近30年来,我国居民膳食模式正在悄然发生变化,谷类消费量逐年下降,动物性食物和油脂摄入量逐年增多,导致能量摄入过剩;且食用的粮食多为精细加工产品,过度精细加工导致B族维生素、矿物质和膳食纤维等多种营养素损失,因而摄入量不足,这些因素可能增加发生慢性疾病的风险,从而带来一系列的健康问题和社会问题。
随着社会的快速发展和生活水平的提高,人们对食品的营养、健康、品质、安全、便利性等要求越来越高。即食五谷粉以其即食、方便、营养等优点得到众多消费者的青睐。五谷杂粮相对于精细粮食而言,其蛋白质、碳水化合物、纤维素、维生素、矿物质等营养素更加全面丰富,作为人们日常膳食的重要组成部分,它对人们的身体健康有着重要的影响,基本可以满足营养健康多样化的膳食要求。
五谷杂粮粉,是指各种粮食、杂粮、豆类及药食两用类原料等,经研磨后制成的一种粉类混合产品,它是五谷粉类产品的统称,而五谷杂粮泛指粮食作物,不是狭义上的“稻、黍、稷、麦、菽”。广义上的五谷杂粮包括:稻谷类(稻米、小米、糙米、灿米、糯米、粳米、薏米、黑米、红米等)、麦类(大麦、荞麦、莜麦、燕麦、小麦、青稞等)、豆类(大豆、红豆、绿豆、黑豆、扁豆、蚕豆、芸豆、豌豆、眉豆等)、薯类(红薯、紫薯、木薯、马铃薯、地瓜等)及玉米、高粱、百合、花生、芝麻、腰果、核桃、葵花籽、莲子、栗子、杏仁、银杏、芡实等,采用这类原料加工制成的粉,一般统称为广义的五谷杂粮粉。
目前国内外市场上最常见的五谷粉类产品及加工技术,主要有以下三类:一、采用传统工艺,引用中医养生理论,将各类属性的五谷杂粮原料,经过去杂、烘焙、炒制、磨粉、配伍等工艺制得五谷粉。二、部分采用螺杆挤压膨化工艺,得到膨化五谷粉原料,与传统工艺制得的五谷粉配伍,制得新五谷粉。三、多种谷物与部分辅料混合,将小麦、大米、大麦等经磨粉后水化,部分产品添加白砂糖、麦芽糊精、奶精(植脂末)等成分,搅拌,经滚筒刮片干燥机制成薄片,虽然此复合五谷片在口感和速溶性方面有所提高,受到消费者的喜爱,但其原料组分简单,营养不全面,加工过程中添加了白砂糖、奶精等成分,可能会带来相应的健康问题。
上述三种方法因其加工工艺原始且简单,均属于粗加工五谷类产品,且缺乏动物蛋白质,人体必需氨基酸组成不够均衡,谷类蛋白缺乏赖氨酸,豆类蛋白缺少蛋氨酸,蛋白质效价较低,其中不容易消化吸收的成分,没有得到相应加工处理,谷物中的营养成分没有得到进一步的开发利用,因而其营养价值、生物效价、冲调性、色泽、香气、滋味等具有较大的局限性。
发明内容
为了解决现有技术中存在的营养价值不均衡和色、香、味不佳的缺陷,本发明的目的在于提供一种复合营养粉片及其利用酶水解和微生物发酵的双联调控的制备方法。采用酶水解和微生物发酵的双联调控工艺制备得到的复合营养粉片具有营养更为全面、均衡、健康、食用携带方便、无添加防腐剂和色素、食用不上火、易冲泡、复水性好、耐贮存等众多优点,其营养价值更为全面、均衡,品质、功能等得到显著提升,应用范围更广。
本发明是通过如下技术方案实现的:
一种复合营养粉片的制备方法,包括如下步骤:
(1)将五谷基料、辅料和配料按照质量比(70-100):(0-15):(0-25)进行混合后,依次经过水合、混合搅拌、胶磨和循环乳化处理,得到混合乳化浆料;
(2)向步骤(1)中得到的混合乳化浆料中加入淀粉酶和纤维素酶,进行酶解,得到酶解混合浆料;
(3)向步骤(2)中得到的酶解混合浆料中加入酵母菌和乳酸菌进行发酵,得到酶解-发酵浓浆料;
(4)将步骤(3)得到的酶解-发酵浓浆料经过高温短时加热、糊化、熟化、脱水、灭菌、干燥和筛分,得到复合营养粉片。
优选地,步骤(1)中所述五谷基料包括麦类、稻谷类、豆类、薯类和玉米高梁类中的一种或多种;所述辅料包括干坚果、水果、蔬菜、蛋奶类、畜禽肉与骨、水产品中的一种或多种;所述配料包括淀粉、蛋白粉、蛋白多肽、膳食纤维、魔芋粉、葛粉、植物脂肪、复合微量元素、复合维生素、低聚糖和食用碱中的一种或多种。
优选地,所述五谷基料需经去杂、清洗、浸泡、研磨制浆,或直接采用五谷粉料;所述水果需经清洗、去皮去核、灭酶、打浆制浆,或直接采用水果粉料;所述蔬菜需经清洗、灭酶、制浆,或直接采用蔬菜粉料;所述干坚果需经清洗、去壳、粉碎打浆,或直接采用干坚果粉料;所述畜禽肉与骨需经清洗、打浆、超细乳化,制成乳化骨肉浆,或直接采用畜禽骨肉粉料;所述水产品需经清洗、预处理、采肉、打浆、超细乳化,制成乳化鱼虾肉浆,或直接采用鱼虾肉粉料;所述蛋采用禽蛋,经清洗、去壳、蛋液打浆,或直接采用蛋粉料;所述奶采用液体牛奶或者奶粉。
进一步地,步骤(2)中所述淀粉酶为α-淀粉酶或/和β-淀粉酶;所述淀粉酶和纤维素酶的质量比为(1-5):(1-3);混合乳化浆料中的含水率为45%-65%。
进一步地,步骤(2)中所述酶解为在初始pH为4.5-7.0,温度为40℃-75℃的条件下酶解0.1h-24h。
经过α淀粉酶、β-淀粉酶、纤维素酶复合酶解,五谷基料中所含淀粉经过酶解,部分水解成为低聚糖、糊精、麦芽糖等,更易为人体消化并吸收,五谷中的多种膳食纤维部分水解成水溶性的小分子膳食纤维等,它吸水后膨胀,体积和重量增加数倍以上,饱腹感强,具有多种生理活性功能,有一定的减肥功效,可抑制胆固醇的吸收,增强人体肠道运动,预防和治疗便秘,改善肠道中的菌群,维护肠道微生态平衡。
优选地,步骤(3)中所述酵母菌为粉状,添加量为五谷基料总质量的0.1%-5.0%;所述乳酸菌为粉状,添加量为五谷基料总质量的0-3.0%;所述发酵为在初始pH为4.5-7.0,温度为20℃-45℃的条件下发酵0.5h-12h。所述发酵过程中酵母菌乳酸菌与浆料中的淀粉及其水解物、蛋白质及其水解物等产生各种生物作用,蛋白质部分水解成小分子蛋白、多肽、氨基酸,并产生丰富的各类天然酯、醛、酮类、有机酸等芳香物和呈味成分,产生发酵香味与特有的芳香,口感风味更佳。经乳酸发酵的谷物,赖氨酸、色氨酸、硫胺素、核黄素、钙和铁等的含量增加,营养价值和消化率提高。
优选地,步骤(4)中所述酶解-发酵浓浆料的质量浓度为35%-55%;在高温短时加热之前先通过辊筒刮片干燥机进行涂布成膜,其中,糊化温度55℃-85℃,料膜厚度为0.2mm-2.0mm;所述高温短时加热为在蒸汽压力为0.15MPa-0.70MPa,温度为110℃-160℃的条件下干燥10s-90s,然后经粉碎、筛分制成薄片或薄片和粉的混合物。
经过高温短时加热干燥,淀粉酶、纤维素酶被迅速钝化并失活,谷物蛋白及配料中所含蛋白质凝固,形成交联网状结构,使产品具有一定的定形性和组织结构的咀嚼性;经过高温短时干燥,发酵过程中产生的二氧化碳排出,成品具有均匀分布的多孔蜂窝状结构,复水性更优;另外,经过高温短时干燥,水解过程的产物与氨基酸、还原糖之间产生美拉德热反应,进一步优化了成品的风味、香味及色泽,成品不仅保留了各种原料自身的天然营养,从本质上进一步提高了其综合营养价值。
优选地,将五谷基料先经过淀粉酶、纤维素酶的酶解和酵母菌、乳酸菌的发酵,然后再与辅料、配料混合后进行加热、脱水、干燥,再经微波灭菌处理,制成复合营养粉片。
本发明还提供了一种所述制备方法制备的复合营养粉片。
本发明的有益效果:
(1)酶解与发酵双联调控协同工艺创新:通过酶的高效及专一性水解,及调控酶解程度,酶解产物除了更易被人体消化并吸收外,也为发酵过程中微生物生长代谢提供碳源,进一步促进微生物的发酵;发酵过程中酵母、乳酸菌与基料中的淀粉及其水解产物、蛋白质及其水解产物等产生各种生物作用,蛋白质部分水解成小分子蛋白、多肽、氨基酸;另一方面,发酵过程中产生的生物酶,可促进蛋白质的水解,生成低分子的多肽及氨基酸;酵母发酵产生二氧化碳、酒精和小分子风味物质,乳酸菌发酵能增强淀粉凝胶化程度,改善成品的风味。总之,酶解和发酵工艺协同增效,使原料中的营养物质经生物作用充分降解并释放,更易被人体所消化吸收,制得的粉片营养更全面、更均衡。
(2)多品类食物重组为一体化平衡膳食模式的创新,此模式也是酶解发酵底物配伍的创新:五谷基料、辅料(水果、蔬菜、干坚果、畜禽肉蛋奶、水产品等)、配料(淀粉、蛋白粉、蛋白多肽、魔芋粉、葛粉、植物脂肪、膳食纤维、复合微量元素、复合维生素、低聚糖、食用碱等),均衡搭配,多种动植物蛋白互补,必需氨基酸平衡,含丰富碳水化合物、脂肪、膳食纤维、微量元素、维生素,骨钙,最终制成一体化的复合营养粉片,其营养素配比更均衡、更全面,能满足人体对能量和各种营养素的需要。
(3)超细乳化循环工艺创新:将五谷基料、辅料与配料加水混合,采用超细乳化循环工艺,将浆料充分细化乳化,使产品质地细腻均一,营养物质更加充分的释放,并有利下一步酶解与发酵工艺。
(4)高温短时脱水干燥与美拉德热反应一体化,发酵过程中产生大量二氧化碳,使成品具有均匀分布的细微多孔蜂窝状结构,复水性更优,复水温度和复水时间显著降低,达到免蒸煮的目的,大大提高冲泡的便利性。
具体实施方式
下面结合具体实施例对本发明做进一步详细的说明。
实施例1
本实施例中复合营养粉片包括:45.0g大米粉、20.0g小麦粉、10.0g大豆粉、5.0g薯粉、5.0g玉米粉、5.0g小米粉和5.0g糯米粉组成的五谷基料,和2.0g核桃粉、2.0g猪肉浆、0.5g虾浆、3.0g草莓浆、3.0g香蕉浆、1.0g胡萝卜浆、1.0g西兰花浆、1.0g南瓜浆组成的辅料。
制备方法:
(1)将上述配方的五谷基料洗净、浸泡2h,放进磨浆机中进行研磨成五谷杂粮浆,再与辅料混合后,依次经过水合、混合搅拌、胶磨和循环乳化处理,得到含水率为65%的混合乳化浆料;
(2)向步骤(1)中得到的混合乳化浆料中加入质量比为1:1:1的α-淀粉酶、β-淀粉酶和纤维素酶,总加入量为五谷基料总质量的0.2%,进行酶解,酶解条件为:初始pH为6.0,温度为60℃的条件下酶解12h,得到酶解混合浆料;
(3)向步骤(2)中得到的酶解混合浆料中加入酵母菌粉和乳酸菌粉,加入量分别为五谷基料总质量的2.0%和1.5%,进行发酵工艺,发酵条件为:在初始pH为4.5,温度为30℃的条件下发酵12h得到质量浓度为55%的酶解-发酵浓浆料;
(4)将步骤(3)得到的酶解-发酵浓浆进行由进料槽引入辊筒刮片干燥机中涂布成膜,涂布条件为:预糊化温度为65℃,料膜厚度为0.2mm;在蒸汽压力为0.50MPa,温度150℃下,高温短时干燥50s,酶解-发酵浓浆经过糊化、熟化、脱水和灭菌,再经粉碎、筛分做成6mm×6mm的复合营养粉片,包装成成品。
实施例2
本实施例中复合营养粉片包括:55.0g大米粉、10.0g小麦粉、5.0g大豆粉、8.0g薯粉、6.0g玉米粉和5.0g燕麦粉组成的五谷基料,和5.0g蛋粉、1.0g鱼肉浆、3.0g红枣浆、2.0g木瓜浆、2.0g南瓜浆、1.0g胡萝卜浆和1.0菠菜浆组成的辅料,和1.0g魔芋粉、2.0g葡萄糖、10μg微量元素锌和10μg维生素A组成的配料。
制备方法:
(1)将上述配方的五谷基料洗净、浸泡2h,放进磨浆机中进行研磨成五谷杂粮浆,再与辅料和配料混合后,依次经过水合、混合搅拌、胶磨和循环乳化处理,得到含水率为40%的混合乳化浆料;
(2)向步骤(1)中得到的混合乳化浆料中加入质量比为1:1:1的α-淀粉酶、β-淀粉酶和纤维素酶,总加入量为五谷基料总质量的0.4%,进行酶解,酶解条件为:初始pH为4.5,温度为45℃的条件下酶解2h,得到酶解混合浆料;
(3)向步骤(2)中得到的酶解混合浆料中加入酵母菌粉和乳酸菌粉,加入量分别为五谷基料总质量的0.5%和0.5%,进行发酵工艺,发酵条件为:在初始pH6.0,温度为20℃的条件下发酵2h得到质量浓度为45%的酶解-发酵浓浆料;
(4)将步骤(3)得到的酶解-发酵浓浆进行由进料槽引入辊筒刮片干燥机中涂布成膜,涂布条件为:预糊化温度为55℃,料膜厚度为0.6mm;在蒸汽压力为0.15MPa,温度110℃下,干燥20s,酶解-发酵浓浆经过糊化、熟化、脱水和灭菌,再经粉碎、筛分做成4mm×4mm的复合营养粉片,包装成成品。
实施例3
本实施例中复合营养粉片包括:70.0g大米粉、10.0g小麦粉、5.0g紫薯粉、5.0g黑米粉和5.0g小米粉组成的五谷基料,和3.0g西红柿浆、1.0g虾肉浆、5.0g蓝莓浆、3.0g芦笋浆、2.0g胡萝卜浆组成的辅料,和1.0g大豆蛋白、20μg微量元素锌和10μg维生素E组成的配料。
制备方法:
(1)将上述配方的五谷基料洗净、浸泡2h,放进磨浆机中进行研磨成五谷杂粮浆,再依次经过水合、搅拌、胶磨和循环乳化处理,得到含水率为50%的混合乳化浆料;
(2)向步骤(1)中得到的混合乳化浆料中加入质量比为1:2:2的α-淀粉酶、β-淀粉酶和纤维素酶,总加入量为五谷基料总质量的0.4%,进行酶解,酶解条件为:初始pH为4.5,温度为45℃的条件下酶解2h,得到酶解混合浆料;
(3)向步骤(2)中得到的酶解混合浆料中加入酵母菌粉和乳酸菌粉,加入量分别为五谷基料总质量的4.0%和1.0%,进行发酵工艺,发酵条件为:在初始pH 6.0,温度为35℃的条件下发酵4h得到质量浓度为35%的酶解-发酵浓浆料;
(4)将步骤(3)得到的酶解-发酵浓浆进行由进料槽引入滚筒刮片干燥机中涂布成膜,涂布条件为:预糊化温度为85℃,料膜厚度为0.2mm;在蒸汽压力为0.32MPa,温度135℃下,干燥15s,酶解-发酵浓浆经过糊化、熟化、脱水和灭菌,再经粉碎、筛分做成6mm×6mm的复合营养粉片,包装成成品。
对比例1
与实施例1基本相同,不同之处在于,将实施例1中的步骤(2)和步骤(3)省略,即将步骤(1)得到的混合乳化浆料直接进行步骤(4)的涂布成膜制粉片过程,其他均同实施例1,得到复合营养粉片。
对比例2
与实施例1基本相同,不同之处在于,将实施例1中的步骤(2)省略,即将步骤(1)得到的混合乳化浆料直接进行步骤(3)的发酵工艺,其他均同实施例1,得到复合营养粉片。
对比例3
与实施例1基本相同,不同之处在于,将实施例1中的步骤(3)省略,即将步骤(2)得到的混合水解浆料直接进行步骤(4)的干燥粉碎,其他均同实施例1,得到复合营养粉片。
将实施例1~3和对比例1~3得到的复合营养粉片进行营养价值测试和感官测试。按照表1对复合营养粉片进行感官评价;小肽/粗蛋白比参照国标GB/T 22492-2008进行测试;氨基态氮参照国标GB/T5009.39-2003进行测试;复水率测定采用如下方法:准确称取待测复合营养粉片A g,置于烧杯中,加入5倍质量的沸水,搅拌后静置,复水3min后,10000r/min离心15min,沥干水,用滤纸吸干表面水分,称重计为B g,B/A的比值即为复水率。
表1
项目 | 评分标准 | 满分 |
色泽 | 呈均匀的白色或浅黄色 | 20 |
香气 | 具有营养粉片特有的谷物香气与发酵香,无异味 | 20 |
滋味口感 | 具有营养粉片特有的滋味与口感,有嚼劲,不粘牙 | 30 |
组织形态 | 气孔细密,松脆,薄片完整,复水后形状完整 | 30 |
营养价值测试和感官测试结果如表2所示:
表2
由表2可知,研究不同工艺对产品四项特征指标的影响,结果表明:本发明的酶解发酵双联工艺制备的复合营养粉片,其感官评价、复水率、小肽/粗蛋白比、氨基态氮均表现较优。
以上所述的具体实施例,对本发明的目的、技术方案和有益效果进行了进一步详细说明,所应理解的是,以上所述仅为本发明的具体实施例而已,并不用于限制本发明,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种复合营养粉片的酶解发酵制备方法,其特征在于,包括如下步骤:
(1)将五谷基料、辅料和配料按照质量比(70-100):(0-15):(0-25)进行混合后,依次经过水合、混合搅拌、胶磨和循环乳化处理,得到混合乳化浆料;
(2)向步骤(1)中得到的混合乳化浆料中加入淀粉酶和纤维素酶,进行酶解,得到酶解混合浆料;
(3)向步骤(2)中得到的酶解混合浆料中加入酵母菌和乳酸菌进行发酵,得到酶解-发酵浓浆料;
(4)将步骤(3)得到的酶解-发酵浓浆料经过高温短时加热、糊化、熟化、脱水、灭菌、干燥和筛分,得到复合营养粉片。
2.根据权利要求1所述的一种复合营养粉片的酶解发酵制备方法,其特征在于,步骤(1)中所述五谷基料包括麦类、稻谷类、豆类、薯类和玉米高梁类中的一种或多种;所述辅料包括干坚果、水果、蔬菜、蛋奶类、畜禽肉与骨、水产品中的一种或多种;所述配料包括淀粉、蛋白粉、蛋白多肽、膳食纤维、魔芋粉、葛粉、植物脂肪、复合微量元素、复合维生素、低聚糖和食用碱中的一种或多种。
3.根据权利要求2所述的一种复合营养粉片的酶解发酵制备方法,其特征在于,所述五谷基料需经去杂、清洗、浸泡、研磨制浆,或直接采用五谷粉料;所述水果需经清洗、去皮去核、灭酶、打浆制浆,或直接采用水果粉料;所述蔬菜需经清洗、灭酶、制浆,或直接采用蔬菜粉料;所述干坚果需经清洗、去壳、粉碎打浆,或直接采用干坚果粉料;所述畜禽肉与骨需经清洗、打浆、超细乳化,制成乳化骨肉浆,或直接采用畜禽骨肉粉料;所述水产品需经清洗、预处理、采肉、打浆、超细乳化,制成乳化鱼虾肉浆,或直接采用鱼虾肉粉料;所述蛋采用禽蛋,经清洗、去壳、蛋液打浆,或直接采用蛋粉料;所述奶采用液体牛奶或者奶粉。
4.根据权利要求1所述的一种复合营养粉片的酶解发酵制备方法,其特征在于,步骤(2)中所述淀粉酶为α-淀粉酶或/和β-淀粉酶;所述淀粉酶和纤维素酶的质量比为(1-5):(1-3);混合乳化浆料中的含水率为45%-65%。
5.根据权利要求1所述的一种复合营养粉片的酶解发酵制备方法,其特征在于,步骤(2)中所述酶解为在初始pH为4.5-7.0,温度为40℃-75℃的条件下酶解0.1h-24h。
6.根据权利要求1所述的一种复合营养粉片的酶解发酵制备方法,其特征在于,步骤(3)中所述酵母菌为粉状,添加量为五谷基料总质量的0.1-5.0%;所述乳酸菌为粉状,添加量为五谷基料总质量的0-3.0%;所述发酵为在初始pH为4.5-7.0,温度为20℃-45℃的条件下发酵0.5h-12h。
7.根据权利要求1所述的一种复合营养粉片的酶解发酵制备方法,其特征在于,步骤(4)中所述酶解-发酵浓浆料的质量浓度为35%-55%;在高温短时加热之前先通过辊筒刮片干燥机进行涂布成膜,其中,预糊化温度55℃-85℃,料膜厚度为0.2mm-2.0mm;所述高温短时加热为在蒸汽压力为0.15MPa-0.70MPa,温度为110℃-160℃的条件下干燥10s-90s,然后经粉碎、筛分制成薄片或薄片和粉的混合物。
8.根据权利要求1所述的一种复合营养粉片的酶解发酵制备方法,其特征在于,将五谷基料先经过淀粉酶、纤维素酶的酶解和酵母菌、乳酸菌的发酵,然后再与辅料、配料混合后进行加热、脱水、干燥,制成复合营养粉片。
9.一种如权利要求1~8任一项所述的制备方法制备的复合营养粉片。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910925761.0A CN110506894A (zh) | 2019-09-27 | 2019-09-27 | 一种复合营养粉片及其酶解发酵制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910925761.0A CN110506894A (zh) | 2019-09-27 | 2019-09-27 | 一种复合营养粉片及其酶解发酵制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110506894A true CN110506894A (zh) | 2019-11-29 |
Family
ID=68632690
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910925761.0A Pending CN110506894A (zh) | 2019-09-27 | 2019-09-27 | 一种复合营养粉片及其酶解发酵制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110506894A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111972659A (zh) * | 2020-07-28 | 2020-11-24 | 河南怀膳道健康科技有限公司 | 一种关于奇亚籽山药的代餐粉 |
CN112515093A (zh) * | 2020-12-02 | 2021-03-19 | 吴征 | 一种全营养全谷多维膳食粉的加工方法 |
CN112931772A (zh) * | 2020-12-14 | 2021-06-11 | 华中农业大学 | 发酵型益生薏米乳及其制备方法、包装方法 |
CN114365843A (zh) * | 2022-01-27 | 2022-04-19 | 天津市宝恒生物科技有限公司 | 一种富含氨基酸的五谷酵粉及其制备方法和应用 |
WO2023285547A1 (en) * | 2021-07-14 | 2023-01-19 | Nxfoods Gmbh | Flavor composition |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101411490A (zh) * | 2008-11-26 | 2009-04-22 | 浙江贝因美科工贸股份有限公司 | 一种婴幼儿谷基配方食品的酶法工艺 |
CN102349622A (zh) * | 2011-10-24 | 2012-02-15 | 河南工业大学 | 一种营养糙米粉的制备方法 |
CN103211267A (zh) * | 2013-04-27 | 2013-07-24 | 黑龙江八一农垦大学 | 全谷类杂粮发酵饮料 |
CN103564306A (zh) * | 2013-10-30 | 2014-02-12 | 刘良忠 | 一种适合肾病病人食用的再制米及其加工方法 |
CN108185250A (zh) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | 一种杂粮全液发酵饮料的制作方法 |
CN109875043A (zh) * | 2019-04-28 | 2019-06-14 | 灵芝治未病(广东)科技有限公司 | 一种富含活性乳酸菌的灵芝多肽粉及其制备方法 |
-
2019
- 2019-09-27 CN CN201910925761.0A patent/CN110506894A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101411490A (zh) * | 2008-11-26 | 2009-04-22 | 浙江贝因美科工贸股份有限公司 | 一种婴幼儿谷基配方食品的酶法工艺 |
CN102349622A (zh) * | 2011-10-24 | 2012-02-15 | 河南工业大学 | 一种营养糙米粉的制备方法 |
CN103211267A (zh) * | 2013-04-27 | 2013-07-24 | 黑龙江八一农垦大学 | 全谷类杂粮发酵饮料 |
CN103564306A (zh) * | 2013-10-30 | 2014-02-12 | 刘良忠 | 一种适合肾病病人食用的再制米及其加工方法 |
CN108185250A (zh) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | 一种杂粮全液发酵饮料的制作方法 |
CN109875043A (zh) * | 2019-04-28 | 2019-06-14 | 灵芝治未病(广东)科技有限公司 | 一种富含活性乳酸菌的灵芝多肽粉及其制备方法 |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111972659A (zh) * | 2020-07-28 | 2020-11-24 | 河南怀膳道健康科技有限公司 | 一种关于奇亚籽山药的代餐粉 |
CN112515093A (zh) * | 2020-12-02 | 2021-03-19 | 吴征 | 一种全营养全谷多维膳食粉的加工方法 |
CN112515093B (zh) * | 2020-12-02 | 2023-02-21 | 哈尔滨拓百世生物科技有限责任公司 | 一种全营养全谷多维膳食粉的加工方法 |
CN112931772A (zh) * | 2020-12-14 | 2021-06-11 | 华中农业大学 | 发酵型益生薏米乳及其制备方法、包装方法 |
WO2023285547A1 (en) * | 2021-07-14 | 2023-01-19 | Nxfoods Gmbh | Flavor composition |
CN114365843A (zh) * | 2022-01-27 | 2022-04-19 | 天津市宝恒生物科技有限公司 | 一种富含氨基酸的五谷酵粉及其制备方法和应用 |
CN114365843B (zh) * | 2022-01-27 | 2023-09-08 | 天津市宝恒生物科技有限公司 | 一种富含氨基酸的五谷酵粉及其制备方法和应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN110506894A (zh) | 一种复合营养粉片及其酶解发酵制备方法 | |
CN108606246A (zh) | 一种玉米藜麦全谷物代餐粉及其制备方法 | |
CN1951200A (zh) | 杂粮粉 | |
CN109924412A (zh) | 一种玫瑰紫薯谷物代餐食品及其制备方法 | |
CN105831592A (zh) | 一种土豆燕麦面条及其制备方法 | |
CN104799163B (zh) | 一种含膨化高粱全谷物预混饺子粉及其制备方法 | |
CN110101001A (zh) | 一种3d-全麦粉生产方法及应用 | |
CN108378263A (zh) | 一种营养餐包 | |
CN103416661B (zh) | 一种适用于蒸菜或方便米饭的营养蒸粉及生产方法与应用 | |
CN112515102B (zh) | 一种复合粗粮米及其制备方法 | |
CN105942270A (zh) | 一种口感软脆的肉丸及其制备方法 | |
CN105982189A (zh) | 一种具有健脾养胃功效的乌鸡蛋黄糙米及其制备方法 | |
CN105053855A (zh) | 一种杂粮营养面条及其制备方法 | |
Oke et al. | Complementary Foods and Its Processing Methods: A Review | |
CN107712455A (zh) | 一种提高黑鱼成活率的仔鱼饲料 | |
CN105982196A (zh) | 一种营养保健的香菇糙米及其制备方法 | |
CN105982193A (zh) | 一种富含黄酮类物质的葛根糙米及其制备方法 | |
CN109997986A (zh) | 一种鸡饲料组合物及其制备方法 | |
Akinoso et al. | Yam: technological interventions | |
CN108576122A (zh) | 一种糖尿病人户外专用一日全营养代餐棒及其制备方法 | |
CN103876126A (zh) | 食用菌玉米健康素食及其生产方法 | |
CN114847438B (zh) | 一种大豆蛋白复合凝胶食品的制备方法及其产品 | |
CN108813168A (zh) | 一种以桑枝为主的豚狸饲料及其制备方法 | |
CN108771227A (zh) | 动植物蛋白补给粉和鸳鸯补给粉及其制备方法和应用 | |
Nwodo et al. | Effect of Soybean Flour Addition on the Proximate Composition, Functional and Pasting Properties of Soy-Poundo Yam Flour |
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 | ||
CB02 | Change of applicant information |
Address after: Room 1418-1, Unit 3, Building 2, Jingjiang City Garden, Shangcheng District, Hangzhou City, Zhejiang Province 310000 Applicant after: HANGZHOU ZHEYIN TECHNOLOGY Co.,Ltd. Address before: Room 1825, No. 83, Qiutao North Road, Jianggan District, Hangzhou City, Zhejiang Province, 310016 Applicant before: HANGZHOU ZHEYIN TECHNOLOGY Co.,Ltd. |
|
CB02 | Change of applicant information |