CN1943424A - Raw material formula of hydrophilic gel food with hydrophilic gel food with slow release function and its preparing process - Google Patents
Raw material formula of hydrophilic gel food with hydrophilic gel food with slow release function and its preparing process Download PDFInfo
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- CN1943424A CN1943424A CNA2006100694643A CN200610069464A CN1943424A CN 1943424 A CN1943424 A CN 1943424A CN A2006100694643 A CNA2006100694643 A CN A2006100694643A CN 200610069464 A CN200610069464 A CN 200610069464A CN 1943424 A CN1943424 A CN 1943424A
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Abstract
The invention provides materials formula for a kind of hydrophilic jelly food with slow-release function and its preparation technique. Then materials formula in said invention is, water soluble or compound mucus, energy substance, water, jelly agent, acidity regulator, sweetener, pigment. Its process is making mixed jelly substance and carbohydrate into hydrophilic jelly food under certain conditions, the main components are jelly substance and carbohydrate and auxiliary additive.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of composition of raw materials and preparation technology thereof with hydrophilic gel food of slow-release function.
Background technology
Slowly-releasing is to be applied in the medical medicament the earliest.Conventional dose is oral or injection all exists administration number of times many, uses inconvenience, and the fluctuating of the drug concentration in the blood is very big, causes peak valley phenomenon.When drug concentration is in the peak, surpass optimum treatment concentration, just cause more side effect, even poison.Otherwise, when drug concentration drops to low ebb, under desired concn, be difficult to play a role again.So new pharmaceutical dosage form has just arisen at the historic moment.They all can control drug releasing rate, reduce or avoid the peak valley fluctuation of blood Chinese traditional medicine concentration, make medicine continue the performance curative effect reposefully.In addition, slowly-releasing also is applied in the fertilizer, has overcome greatly that fertilizer amount was big in the past, wastes also greatly, also environment is polluted simultaneously.Have slow-release function fertilizer it not only applied once just can satisfy all nutritional needs of plant, thereby and have to such an extent that environmental protection reduces the soil damage of burning.
On food service industry, the notion of slowly-releasing also is not widely used, and has only Danone Group to release at present and has the Danone nutrient breakfast biscuit that slowly releases energy, and makes through repeatedly curing after mainly different cereal starch being mixed by a certain percentage.The effect of its slowly-releasing is to be achieved with the different in vivo digestion rate of amylopectin by straight chain in the different cereal starch.The present invention is applied to the slowly-releasing notion in the hydrophilic gel food first, utilize the distinctive network structure of hydrophilic gel to retrain the speed of carbohydrate, kind, ionic strength size by the screening carbohydrate and the ratio that comprises energy matter realize the purpose of the slow release of energy.Manufacturing process of the present invention is simple, does not require too complicated raw material and equipment, and food of the present invention contains the moisture 70% or more, has greatly strengthened the comfort level that enters the mouth.
By market survey and analysis, this have slow-release function food and go for three big consumer groups.Mainly show:
1, can be developed into the food that a kind of diabetes patient is suitable for
The essence of diabetes is that the generation and the consumption of blood sugar has lost normal dynamic equilibrium and hyperglycaemia, glycosuria phenomenon have occurred.Except treatment means such as use medicine, dietary therapy also is a base therapy method of diabetes clinically.To each diabetic, no matter adopt drug therapy or dietary therapy, its key is to control blood sugar well, and drops to the euglycemia level as far as possible.Our experiment has confirmed that fully it is possible fully controlling, stablize and regulate diabetic's blood sugar level by the approach of food processing.But this slow-release function food, soaring of blood sugar can not occur, but blood sugar is maintained within the normal range of blood sugar after edible this slowly-releasing food for the food that the diabetic provides blood sugar concentration in a kind of control volume.The diabetes patient can be because of the promotion of blood sugar uncomfortable in chest breathing hard, can not feel dizzy because blood sugar is not enough yet, improved diabetic's glucose tolerance greatly and to the sensitiveness of insulin.
2, network fan's energy supplement food
The develop rapidly in electronic information epoch has made network become necessary part in the people life, and online game is the teen-age loyal object of liking among the crowd especially.The fans of these online games can stay first-class several hrs even a whole day before computer with forgetting to eat and sleep.When being reluctant again to put down the recreation of playing in full swingly in the hand when they are hungry, the slow-release function food that we design just in time can satisfy their requirement.It can keep several hours energy supply, has both solved food problem, can keep abundant energy again in playing games.Thereby this hydrophilic gel food with slow-release function is again a kind of very convenient and practical network food.
3, desirable breakfast companion of the working clan and the child that goes to school
Working clan and the child who goes to school tend to run into such a case, breakfast has obviously been eaten a lot, soon be hungry again, this is because the carbohydrate in breakfast been has just has been digested and assimilated after entering human body soon, energy response is quick and of short duration, and blood sugar begins to reduce the very fast hunger that produced again after the temporary transient full abdomen.Blood sugar reduces can produce many negative effects, as absent minded, working and learning efficient is low, mood agitation etc.Our design this has the carbohydrate that the functional food that slowly releases energy comprises and can slowly and enduringly discharge in human body as energy source, allow you can not soon feel hunger, and this food is easy to carry, and edible safety is a kind of desirable breakfast companion food.
Summary of the invention
The purpose of this invention is to provide a kind of composition of raw materials and preparation technology thereof with hydrophilic gel food of slow-release function, for above three big consumer groups provide a kind of food that has slowly release energy (carbohydrate), keep the blood sugar normal level after can realizing eating, do not produce hunger.
Composition of raw materials with hydrophilic gel food of slow-release function provided by the present invention is: 0.5～5% water-soluble glue or compound adhesive, 5～35% energy matters, 65～85% moisture, 0.1～1% glue crosslinking agent, 0.01～0.12% acidity regulator, 0.1～0.5% sweetener, 0.01～0.05% flavouring agent, 0.01～0.05% pigment.
Preparation technology with hydrophilic gel food of slow-release function provided by the present invention is:
(1) 0.5～5% water-soluble glue or 0.5～5% compound adhesive are mixed in proportion mutually, add to place after cold water stirs to make its abundant swelling in 20～30 minutes, put into 75～95 ℃ of water-baths then, and constant temperature was placed 25～45 minutes, allowed colloid dissolve fully.
(2) 5～35% energy matters are dissolved with cold water or warm water, also put into 75～95 ℃ of water after stirring, heated while stirring 20～30 minutes.
(3) food is divided the flavor agent be dissolved in the hot water, as: sweetener, flavouring agent, pigment.
Obtained solution in step (1) and the step (2) is fully mixed back boiling 20～30 minutes, and temperature is 85～110 ℃.Treat to pour obtained solution in the step (3) into abundant stirring after the colloid admixture maturation, relief mixture slowly is cooled to and adds 0.1～1% potassium chloride hydrothermal solution when temperature is about 55～65 ℃ and fully stir, and irritates mould and puts that cooling forming gets final product under the room temperature.
Material required for the present invention is simple, and manufacture craft is easy to operate, can realize low-coat scale production, in addition, also has slowly the effect of release energy (carbohydrate), and it is compared with common carbo and has the following advantages:
(1) provides energy in time, be difficult for producing hunger.
(2) normal blood sugar level is kept in the slow release of carbohydrate.
(3) controllable carbohydrate rate of release.
Description of drawings
Fig. 1 is a preparation method flow chart of the present invention.
Fig. 2 is a carbohydrate total content release graphics under the outer digestion model of organism of the present invention.Wherein, the simulation digestion condition is: pack rhagiocrin carbohydrate in the low-molecular-weight bag filter in large beaker, putting into temperature is 37 ℃, observes the sugar rate of release in the insulating box of low speed wriggling.
Fig. 3 is that different colloid of the present invention was at 2 hours total sugar content decline pie graphs.Wherein count post 1 expression acacia gum; Number post 2 expression tamarind gum; Number post 3 expression konjac gum; Number post 4 expression carrageenan gum; Number post 5 expression guar gum; Number post 6 expression carob gum; Number post 7 expression xanthan gum.
Fig. 4 is the influence to mouse blood sugar of two kinds of variable concentrations of the present invention, CHO not of the same race.
The specific embodiment
The step that the present invention prepares the jelly sample gel food that is fit to the diabetes patient is: the water-soluble white sugar premixed of drawing glue and 1.7～2.7% with 0.5～1.5%, add 45～55% cold water lentamente, add cold water while stirring, avoid the colloid caking, placed abundant swelling 20～30 minutes under the back room temperature that stirs, swelling is put into 90～100 ℃ hot water constant temperature 25～35 minutes to colloid after fully and is dissolved as transparent flow-like, colloidal solution; Citric acid with 0.02～0.03%, 0.01～0.1 1% tartaric acid and 0.1～1% potassium chloride mix add in 50～60 ℃ of hot water of 15～25% standby; Maltodextrin with 10～20% mixes with 10～20% 80～90 ℃ hot water, and maltodextrin fully dissolves back constant temperature 15～25 minutes in 90～100 ℃ of water-baths, energy matter solution; 0.01～0.05% citrus flavors, 0.01～0.05% citrus pigment, 0.1～0.3% sweetener are mixed with 80～90 ℃ of hot water of 5～10%, flavouring agent solution; Energy matter solution, colloidal solution and flavouring agent solution are fully mixed back the placement in the cold water be cooled to 45～55 ℃, add other composition solution and stir, while hot colloid is poured into cooling forming in the mould.
The present invention's preparation is suitable for online game fan in the Internet bar, also can be that the working bunch or the step of child's breakfast substitute of going to school are: 0.5% water-soluble glue is mixed with 1.7～2.7% white sugar, add 45～55% cold water lentamente, add cold water while stirring, avoid the colloid caking, placed abundant swelling 20～30 minutes under the back room temperature that stirs.Swelling is put into 90～100 ℃ hot water constant temperature 25～35 minutes to colloid after fully and is dissolved as transparent flow-like, colloidal solution; Citric acid with 0.02～0.03%, 0.01～0.11% tartaric acid and 0.1～1% potassium chloride mix add in 50～60 ℃ of hot water of 15～25% standby; Maltodextrin with 10～20%, 15～25% U.S.'s almond milks mix with 10～20% 80～90 ℃ hot water, and maltodextrin fully dissolves back constant temperature 15～25 minutes in 90～100 ℃ of water-baths, energy matter solution; 0.01～0.05% apricot flavor agent, 0.1～0.3% sweetener are mixed with 80～90 ℃ of hot water of 5～10%, flavouring agent solution; Energy matter solution, colloidal solution and flavouring agent solution are fully mixed back the placement in the cold water be cooled to 50～60 ℃, add other composition solution and stir, while hot colloid is poured into cooling forming in the mould.
Water-soluble glue described in the composition of raw materials of the present invention is a carragheen, the taro glue that rubs, xanthans, Arabic gum, locust bean gum, pectin, guar gum, a kind of colloid of agar or several colloid; Energy matter in the food formula is a carbohydrate and one or both different proportionings combinations in the protein, according to purpose food difference different proportionings is arranged; Wherein carbohydrate is one or more in dextrin, maltodextrin, soluble starch, cornstarch, sweet potato starch, glutinous rice starch, the green starch, and protein is any edible eggs white matter.
Following examples further are illustrated the present invention, and percentage by weight.
Preparation is fit to diabetes patient's jelly sample gel food.This jelly piece is the cylindrical of about 5cm diameter, contain 15% energy matter in the 100g finished product, suggestion is in that the diabetes patient is little when feeling that blood sugar is not enough, or edible after 2～3 hours behind the normal diet, the timely supply of glucose can be avoided the hurried rising of blood sugar again when this food can be alleviated the blood sugar deficiency.This preparation of product step is as follows:
Carragheen 5.5g
Konjac glucomannan 4.5g
White sugar 22g
Cold water 500g
With carragheen, konjac glucomannan, white sugar premixed.
Add cold water lentamente, add cold water, avoid the colloid caking, placed abundant swelling 20～30 minutes under the back room temperature that stirs while stir.Swelling is put into 95 ℃ hot water constant temperature 30 minutes to colloid after fully and is dissolved as transparent flow-like.
Citric acid 0.25g
Tartaric acid 0.6g
Potassium chloride 5g
55 ℃ of hot water 200g
Mix in the adding hot water standby
Maltodextrin 150g
85 ℃ of hot water 150g
Maltodextrin fully dissolves back constant temperature 20 minutes in 95 ℃ of water-baths
Citrus flavors 0.5g
Citrus pigment 0.2g
Sweetener 1.5g
85 ℃ of hot water 70g
Its theoretical yield is 1000g
Every 100g provides the maltodextrin of 15g as energy matter in this product.In the tridimensional network that this energy matter is present in carragheen and the taro glue that rubs forms, decomposed by the amylopsin in the enteron aisle when digesting in vivo and slowly gone out glucose, for the diabetic provides good and stable blood sugar concentration.
Preparation be fit to inhaling of online game fan or working bunch freeze the almond gel food of sample.This inhales to such an extent that freeze the gel food that is the semifluid shape, contains 35% energy matter in the 100g finished product, and this food can be used for online game fan in the Internet bar, also can be the working bunch or child's breakfast substitute of going to school.This have carbohydrate and the protein that the functional food that slowly releases energy comprises and can slowly and enduringly discharge in human body as energy source, allow you can not soon feel hunger, and this food is easy to carry, and edible safety is a kind of desirable breakfast companion food.This preparation of product step is as follows:
Carragheen 1.1g
Konjac glucomannan 0.9g
White sugar 22g
Cold water 500g
With carragheen, konjac glucomannan, white sugar premixed.
Add cold water lentamente, add cold water, avoid the colloid caking, placed abundant swelling 20～30 minutes under the back room temperature that stirs while stir.Swelling is put into 95 ℃ hot water constant temperature 30 minutes to colloid after fully and is dissolved as transparent flow-like.
Citric acid 0.25g
Tartaric acid 0.6g
Potassium chloride 5g
55 ℃ of hot water 100g
Mix in the adding hot water standby
Maltodextrin 150g
U.S. almond milk 200g
85 ℃ of hot water 50g
After fully dissolving, maltodextrin was added in U.S.'s almond milk in 95 ℃ of water-baths permanent 20 minutes
Apricot flavor agent 0.5g
Sweetener 1.5g
85 ℃ of hot water 70g
Its theoretical yield is 1000g
Supplied the maltodextrin of 15g and the almond protein of 20g to reveal among the every 100g of this product as energy matter.In the tridimensional network that this energy matter is present in carragheen and the taro glue that rubs forms, decomposed by the amylopsin in the enteron aisle when maltodextrin digests in vivo and slowly go out glucose, it also is simultaneously nutriment that almond protein both reveals as energy matter provides energy supply timely for online game fan, working bunch and the child that goes to school.
Claims (11)
1. composition of raw materials with hydrophilic gel food of slow-release function, it is characterized in that: its composition of raw materials is: 0.5～5% water-soluble glue or compound adhesive, 5～35% energy matters, 65～85% moisture, 0.1～1% glue crosslinking agent, 0.01～0.12% acidity regulator, 0.1～0.5% sweetener, 0.01～0.05% flavouring agent, 0.01～0.05% pigment.
2. the composition of raw materials with hydrophilic gel food of slow-release function according to claim 1 is characterized in that: described water-soluble glue is a carragheen, the taro glue that rubs, xanthans, Arabic gum, locust bean gum, pectin, guar gum, a kind of colloid of agar or several colloid.
3. the composition of raw materials with hydrophilic gel food of slow-release function according to claim 1 and 2 is characterized in that: the energy matter in the described food formula is a carbohydrate and one or both different proportionings combinations in the protein.
4. the composition of raw materials with hydrophilic gel food of slow-release function according to claim 3 is characterized in that: the proportioning of described carbohydrate and protein has different proportionings according to purpose food is different.
5. the composition of raw materials with hydrophilic gel food of slow-release function according to claim 3 is characterized in that: described carbohydrate is one or more in dextrin, maltodextrin, soluble starch, cornstarch, sweet potato starch, glutinous rice starch, the green starch.
6. the composition of raw materials with hydrophilic gel food of slow-release function according to claim 3 is characterized in that: described protein is any edible eggs white matter.
7. the composition of raw materials with hydrophilic gel food of slow-release function according to claim 4 is characterized in that: described carbohydrate is one or more in dextrin, maltodextrin, soluble starch, cornstarch, sweet potato starch, glutinous rice starch, the green starch.
8. the composition of raw materials with hydrophilic gel food of slow-release function according to claim 4 is characterized in that: described protein is any edible eggs white matter.
9. preparation technology with hydrophilic gel food of slow-release function, it is characterized in that: 0.5～5% water-soluble glue or 0.5～5% compound adhesive are mixed in proportion mutually, add entry and make its abundant swelling, it is even to put into 75～95 ℃ of stirring in water bath then, constant temperature was placed 25～45 minutes, allowed colloid dissolve fully; 5～35% energy matters with cold water or warm water dissolving, are also put into 75～95 ℃ of water after stirring, heated while stirring 20～30 minutes; Divide the flavor agent to be dissolved in the hot water food, as: sweetener, flavouring agent, pigment; Prepared colloidal solution and energy matter solution are fully mixed back boiling 20～30 minutes, temperature is 85～110 ℃, treat to divide the flavor agent solution to pour abundant stirring into after the colloid admixture maturation, allow mixture slowly be cooled to temperature and add 0.1～1% potassium chloride hydrothermal solution when being 55～65 ℃ and fully stir, irritate mould and put that cooling forming gets final product under the room temperature.
10. a kind of preparation technology according to claim 9 with hydrophilic gel food of slow-release function, it is characterized in that: can prepare the jelly sample gel food that is fit to the diabetes patient, the steps include: 0.5～1.5% water-soluble white sugar premixed of drawing glue and 1.7～2.7%, add 45～55% cold water lentamente, add cold water while stirring, avoid the colloid caking, placed abundant swelling 20～30 minutes under the back room temperature that stirs, swelling is put into 90～100 ℃ hot water constant temperature 25～35 minutes to colloid after fully and is dissolved as transparent flow-like, colloidal solution; Citric acid with 0.02～0.03%, 0.01～0.11% tartaric acid and 0.1～1% potassium chloride mix add in 50～60 ℃ of hot water of 15～25% standby; Maltodextrin with 10～20% mixes with 10～20% 80～90 ℃ hot water, and maltodextrin fully dissolves back constant temperature 15～25 minutes in 90～100 ℃ of water-baths, energy matter solution; 0.01～0.05% citrus flavors, 0.01～0.05% citrus pigment, 0.1～0.3% sweetener are mixed with 80～90 ℃ of hot water of 5～10%, flavouring agent solution; Energy matter solution, colloidal solution and flavouring agent solution are fully mixed back the placement in the cold water be cooled to 45～55 ℃, add other composition solution and stir, while hot colloid is poured into cooling forming in the mould.
11. a kind of preparation technology according to claim 9 with hydrophilic gel food of slow-release function, it is characterized in that: can prepare and be suitable for online game fan in the Internet bar, also can be the working bunch or child's breakfast substitute of going to school, the steps include: 0.5% water-soluble glue is mixed with 1.7～2.7% white sugar, add 45～55% cold water lentamente, add cold water while stirring, avoid the colloid caking, placed abundant swelling 20～30 minutes under the back room temperature that stirs; Swelling is put into 90～100 ℃ hot water constant temperature 25～35 minutes to colloid after fully and is dissolved as transparent flow-like, colloidal solution; Citric acid with 0.02～0.03%, 0.01～0.11% tartaric acid and 0.1～1% potassium chloride mix add in 50～60 ℃ of hot water of 15～25% standby; Maltodextrin with 10～20%, 15～25% U.S.'s almond milks mix with 10～20% 80～90 ℃ hot water, and maltodextrin fully dissolves back constant temperature 15～25 minutes in 90～100 ℃ of water-baths, energy matter solution; 0.01～0.05% apricot flavor agent, 0.1～0.3% sweetener are mixed with 80～90 ℃ of hot water of 5～10%, flavouring agent solution; Energy matter solution, colloidal solution and flavouring agent solution are fully mixed back the placement in the cold water be cooled to 50～60 ℃, add other composition solution and stir, while hot colloid is poured into cooling forming in the mould.
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| CN101530180B (en) * | 2009-03-26 | 2011-11-30 | 福州大学 | Energy slow-release noodle capable of controlling blood sugar after dinner and a preparation method thereof |
| CN102415522A (en) * | 2011-12-10 | 2012-04-18 | 福州大学 | Energy sustained-release sucked jelly with function of controlling postprandial blood sugar and preparation method thereof |
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| CN102626197A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Dried ampelopsis grossedentata konjac and preparation method thereof |
| CN102626197B (en) * | 2012-04-28 | 2013-04-17 | 福建农林大学 | Dried ampelopsis grossedentata konjac and preparation method thereof |
| CN103416644A (en) * | 2013-08-08 | 2013-12-04 | 洽洽食品股份有限公司 | Konjak jelly and processing method thereof |
| CN104726533B (en) * | 2013-12-18 | 2017-05-31 | 洛阳惠中兽药有限公司 | Culture medium solidifying agent that a kind of cold water can coagulate and preparation method and application |
| CN104726533A (en) * | 2013-12-18 | 2015-06-24 | 洛阳惠中兽药有限公司 | Cold-water gellable medium coagulating agent, preparation method and application thereof |
| CN104982768A (en) * | 2015-06-16 | 2015-10-21 | 广州市红十字会医院 | Jelly suitable for supplementing energy of patient with nephropathy and manufacturing method thereof |
| CN104982768B (en) * | 2015-06-16 | 2018-12-28 | 广州市红十字会医院 | A kind of jelly and preparation method thereof of suitable nephropathy patient's energy supplement |
| CN105581302A (en) * | 2016-02-24 | 2016-05-18 | 广州市红十字会医院 | Jellies for providing energy needed by childbirth of parturients and preparation method of jellies |
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| CN106578187A (en) * | 2016-11-02 | 2017-04-26 | 中国农业科学院农产品加工研究所 | Slow release health care drink and preparation method thereof |
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| CN109549096A (en) * | 2018-12-20 | 2019-04-02 | 上海应用技术大学 | A kind of high microsteping energy slow-release confused flour beetle noodles and preparation method thereof |
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| CN114343161B (en) * | 2022-01-12 | 2023-12-12 | 山东民安食品股份有限公司 | Controlled-release salt of vegetable stuffing and preparation method thereof |
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| CN1943424B (en) | 2010-09-08 |
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