Preparation method and application of calcium fortified food for preventing constipation

Abstract

The application relates to the technical field of a calcium fortification method of food, and particularly discloses a preparation method and application of calcium fortified food for preventing constipation. The preparation method of the calcium fortified food comprises the following steps: wall material: the wall material is added into deionized water and stirred to obtain a wall material solution; the wall material comprises the following raw materials: modified starch, xanthan gum, sodium hydroxymethyl cellulose, magnesium stearate, modified inulin, sodium alginate and fucoidan; core material: a constipation improvement composition, gum arabic, carrageenan, lactulose and perilla seed oil are mixed, uniformly stirred, ground, and sieved to obtain the core material; the core material and the wall material solution are mixed, homogenized by a colloid mill, and spray dried to obtain the calcium fortified food. In the calcium fortified food for preventing constipation prepared by the application, various components cooperate with each other to improve the mechanical properties of the wall material, so that the wall material is not easy to break, and the storage period of the food is prolonged, and meanwhile, the incidence of constipation caused by calcium supplement products can be obviously reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of calcium fortified food preparation methods, more specifically, it relates to a method for preparing calcium fortified food for preventing constipation and application thereof. BACKGROUND

[0002] Calcium is an important element in human diet, which participates in the formation of bones and teeth, participates in the physiological activity of muscles, strengthens the conduction function of the nervous system, and is essential to human health. Lack of calcium can cause rickets, osteoporosis, vertebral deformation and other problems, and severe cases require medical treatment. People usually consume some high-calcium substances to supplement the body's required calcium elements.

[0003] In the prior art, some calcium source substances such as calcium lactate, calcium gluconate and minerals are usually added to beverages to prepare calcium fortified fruit juice to increase the body's required calcium elements of the drinker. However, these calcium source substances added to beverages will cause precipitation problems, thereby affecting the taste and storage of the beverage. SUMMARY

[0004] In order to improve the poor stability of beverages with calcium source substances, the present application provides a method for preparing calcium fortified food for preventing constipation and application thereof.

[0005] In a first aspect, the present application provides a method for preparing calcium fortified food for preventing constipation, which adopts the following technical solution:

[0006] A method for preparing calcium fortified food for preventing constipation, comprising the following steps:

[0007] (1) Wall material: add wall material to deionized water, stir at room temperature for 20-30 min to obtain a wall material solution; the wall material comprises the following raw materials: modified starch, xanthan gum, sodium hydroxymethyl cellulose, magnesium stearate, modified inulin, sodium alginate and fucoidan;

[0008] (2) Core material: mix the constipation improving composition, gum arabic, carrageenan, lactulose and perilla seed oil, stir evenly, grind, and sieve to obtain a core material;

[0009] (3) Mix the core material and the wall material solution at a mass ratio of 1:4-5, homogenize the wall material solution and the core material with a colloid mill to mix them evenly, and spray dry to obtain calcium fortified food;

[0010] The constipation improving composition comprises one or more of the following raw materials: calcium lactate, calcium chloride, calcium citrate, radix astragali powder, beef powder, hawthorn extract, peanut powder, white kidney bean extract, aloe leaf powder, hemp seed powder and vitamin D.

[0011] By adopting the technical scheme, the wall material solution is prepared, in the wall material raw material, the modified starch has good emulsifying property, thickening stability and film forming property, has low viscosity and easy drying and other characteristics, is a good microcapsule wall material, the modified starch as the microcapsule wall material has a double effect, not only protects the core material as the wall material, but also plays an emulsifying role during spray drying; the xanthan gum sol molecules can form super combined belt-shaped spiral copolymer, form a fragile network structure similar to glue, and show very strong emulsifying stability and thickening effect, the crosslinking between the hydroxyl groups of the modified starch molecules and the carboxyl groups of the xanthan gum molecules improves the viscosity of the modified starch, and the network structure formed is smooth and dense, and has high mechanical properties and is not easy to break.

[0012] The sodium hydroxymethyl cellulose has the effects of moisturizing, thickening and enhancing stability, can form a three-dimensional network structure in the modified starch glue, increase the adhesion between starch glue particles, cooperate with the xanthan gum, thereby increase the gel strength, viscosity and mechanical properties of the starch glue, and improve the stability of the starch glue, prevent the starch glue from delaminating and becoming thin. Magnesium stearate has excellent emulsifying property, stability, lubricity and acid resistance, can improve the viscosity and elasticity of the modified starch system, and make the performance of the modified starch system more stable; the modified inulin is a water-soluble dietary fiber, can not only promote intestinal peristalsis and relieve constipation, but also can be dispersed in the network structure of the modified starch, improve the mechanical properties, mechanical strength and antibacterial property of the modified starch system, make the gel strength between the modified inulin, xanthan gum and sodium hydroxymethyl cellulose better, and the obtained wall material has strong adhesion.

[0013] The addition of sodium alginate as a dietary fiber increases the fiber content in the system, provides a good growth environment for intestinal beneficial bacteria, promotes intestinal peristalsis and prevents constipation. Sodium alginate can also combine with calcium ions to form soluble calcium salt, improve the bioavailability of calcium, promote the absorption of calcium, and at the same time avoid excessive deposition of calcium in the intestinal tract, reduce the risk of constipation. The various components in the wall material raw material cooperate with each other to improve the mechanical properties of the wall material, so that the wall material is not easy to break, and the storage period of the food is prolonged.

[0014] The addition of fucoidan as a prebiotic ingredient, research shows that fucoidan is beneficial to regulating intestinal flora, on the one hand, can secrete beneficial metabolic products, promote intestinal peristalsis and movement, accelerate the movement of food residues in the intestinal tract, and promote defecation. On the other hand, it can improve the intestinal environment, inhibit the growth and reproduction of harmful bacteria, and reduce the proportion of harmful bacteria in the intestinal tract, thereby reducing the incidence of defecation difficulty.

[0015] In the core material raw materials, calcium lactate, calcium chloride, calcium citrate is a soluble calcium salt, can be absorbed by the body and achieve the effect of calcium supplementation, gum arabic, carrageenan mixed with calcium lactate, calcium chloride, calcium citrate, can enhance the adhesion of the system, so that calcium lactate, calcium chloride, calcium citrate is closely bonded, improve the gel properties of the system, Astragalus powder can play a role in the treatment of constipation, beef powder has high protein, vitamin B1, vitamin B2 and other nutrients, can supplement the human body with nutrients.

[0016] Hawthorn extract reduces cholesterol and promotes digestion, helps to help digestion and stomach, relieves constipation, peanut powder contains rich lecithin, cephalin, vitamin E and other nutrients, has the effect of reducing cholesterol, lubricating the intestines, and supplementing nutrients, white kidney bean extract has the effect of improving blood sugar level, inhibiting starch decomposition, containing dietary fiber and active ingredients, which can lubricate the intestines; lactulose has the effect of relieving constipation and regulating intestinal flora; perilla seed oil not only has the effects of lowering blood lipids, anti-aging, lubricating the intestines, and lowering blood pressure, but also makes the components in the core material evenly dispersed, maintains the performance stability of various components, aloe leaf powder has the function of clearing heat and relieving constipation, which can help prevent and treat constipation, and also has the effect of improving acne, hemp seed powder has the effect of significantly lubricating the intestines, which can nourish the intestines, promote intestinal peristalsis, and improve constipation, and each component is subsequently mixed with the wall material to obtain microcapsules with good mechanical properties.

[0017] Some calcium supplement products on the market use calcium salts such as calcium carbonate, which are not easily absorbed by the human body. The unabsorbed calcium salt combines with food residues in the intestine to form hard stools, leading to constipation. However, the various components in the constipation-relieving composition of the present application contain a large amount of dietary fiber, making the stool soft and easy to expel, and also regulating the intestinal flora, stimulating intestinal peristalsis, and reducing the occurrence of constipation.

[0018] Optionally, 60-70 parts by weight of modified starch, 10-15 parts by weight of xanthan gum, 16-20 parts by weight of sodium hydroxymethyl cellulose, 10-14 parts by weight of magnesium stearate, 20-25 parts by weight of modified inulin, 5-8 parts by weight of sodium alginate, and 1-4 parts by weight of fucoidan.

[0019] By adopting the technical scheme, the use amount of each component is further limited, the components are matched, the mechanical properties of the wall material are improved, the wall material has a good mechanical structure and is not easy to break, the modified starch has good emulsifying property, thickening stability and film forming property, the hydroxyl group of the modified starch molecule is crosslinked with the carboxyl group of the xanthan gum molecule, the viscosity of the modified starch is improved, the network structure formed is smooth and dense, has high mechanical properties and is not easy to break, the sodium hydroxymethyl cellulose can form a three-dimensional space network structure in the modified starch glue, increase the adhesion between starch glue particles, cooperate with the xanthan gum, thereby increasing the gel strength, viscosity and mechanical properties of the starch glue, the modified inulin is dispersed in the network structure of the modified starch, improves the mechanical properties, mechanical strength and antibacterial property of the modified starch system, the components in the wall material cooperate with each other to improve the mechanical properties of the wall material, the wall material is not easy to break, and the storage period of the food is prolonged.

[0020] Optionally, the preparation method of the modified starch comprises the following steps:

[0021] (1) dispersing corn starch in sodium hydroxide solution, stirring uniformly, adjusting pH to 9-11, stirring at a temperature of 60-65℃ for 35-40min, drying, dispersing in deionized water again, washing with deionized water for 3-4 times, and drying to obtain pretreated starch;

[0022] (2) grinding the pretreated starch obtained in step (1), sieving, then mixing with chitosan, mango fiber and soybean protein, stirring at a temperature of 90-92℃ for 15-20min, and drying to obtain modified starch.

[0023] By adopting the technical scheme, corn starch is dispersed in sodium hydroxide solution, the solubility of corn starch in water is improved, which is helpful for subsequent processing of corn starch.

[0024] Chitosan has biodegradability, biocompatibility, antibacterial property, film forming property and good processability, forms a network structure with starch, has strong mechanical strength and tensile strength, mango fiber is a good dietary fiber, promotes defecation and improves constipation, can be dispersed in the network structure formed by chitosan and starch, improves the structural strength and mechanical properties of the network structure, soybean protein has the effects of supplementing nutrition, promoting digestion and improving immunity, can be mixed with starch to further increase the density and mechanical properties of the network structure, improve the emulsifying property and film forming property of the wall material, and enable the bioactive compounds to be effectively released in the gastrointestinal part, has the effects of improving bioavailability and promoting health.

[0025] Optionally, the mass ratio of the pretreated starch, chitosan, mango fiber and soybean protein is 1:0.5-0.7:0.2-0.4:0.1-0.2.

[0026] By adopting the technical scheme, the mass ratio of the pretreated starch, chitosan, mango fiber and soybean protein is limited in a certain range, the mechanical properties of the starch are improved, the starch can form a network structure with the chitosan, and has strong mechanical strength and tensile strength, the mango fiber can be dispersed in the network structure formed by the chitosan and the starch, and the structural strength and mechanical properties of the network structure are improved, the soybean protein can be mixed with the starch, and the compactness and mechanical properties of the network structure are further increased, the emulsifying properties and film-forming properties of the wall material are improved, the pretreated starch, chitosan, mango fiber and soybean protein have a synergistic effect, and the mechanical properties of the starch are improved, so that the mechanical structure of the subsequent microcapsule wall material is strong, and the microcapsule is not easy to break, and the storage period of the microcapsule is prolonged.

[0027] Optionally, the preparation method of the mango fiber comprises the following steps: crushing mango peel, then dispersing in water, adjusting pH = 4.3-4.7, adding pectinase, carrying out enzymatic hydrolysis at a temperature of 55-60℃ for 3-4h, then stirring at a temperature of 90-95℃ for 1-2h, adding sodium carboxymethyl cellulose, chia seed powder and gelatin, stirring uniformly, filtering, drying, grinding, and obtaining the mango fiber.

[0028] By adopting the technical scheme, the pectin substance in the mango pulp is removed by using pectinase, the viscosity of the pulp can be reduced, the pulp becomes clear and transparent, the mango fiber-containing pulp is obtained, the chia seed powder has the effects of reducing blood sugar, beautifying and nourishing the skin, and promoting digestion, and can be loaded on the surface and pores of the mango fiber, the sodium carboxymethyl cellulose has the effects of thickening and emulsifying, and can increase the adhesion between the mango fiber and the chia seed powder, so that the chia seed powder can be stably adhered to the surface of the mango fiber, the chia seed powder further adjusts the viscosity of the system, the gelatin reacts with the sodium carboxymethyl cellulose to coat the surface of the mango fiber, so that the mango fiber and the chia seed powder are tightly adhered, the mechanical strength of the system is further increased, the mango fiber has good mechanical strength, and is subsequently applied to the modified starch, and the corresponding performance of the modified starch is further improved.

[0029] Optionally, the preparation method of the modified inulin comprises the following steps:

[0030] (1) dispersing inulin in a sodium hydroxide solution, stirring for 10-15min, filtering, washing with water, dispersing in water again, adding konjac powder, stirring at a temperature of 75-80℃ for 1-2h, and obtaining pretreated inulin;

[0031] (2) grinding sea buckthorn, black sesame, shrimp skin powder, milk powder and mulberry, then dispersing in water, stirring at a temperature of 95-100℃ for 1-2h, filtering, and obtaining a slurry;

[0032] (3) the inulin treated in step (1) is dispersed in the slurry of step (2), corn dietary fiber is added, stirred for 2-3h, filtered, dried, ground, to obtain modified inulin.

[0033] By adopting the technical scheme, the inulin is first treated by sodium hydroxide, so that the surface of the inulin becomes porous, the specific surface area of the inulin is increased, the adsorption of the inulin is increased, the konjac powder contains abundant glucomannan and water-soluble cellulose, and the konjac powder can coat the inulin, so that the mechanical properties of the inulin are enhanced, and the inulin and the konjac powder jointly regulate the body health.

[0034] The sea buckthorn is rich in vitamin C and vitamin E, can improve the antioxidant capacity of the body, invigorate the spleen and promote digestion, and enhance the immunity of the body; the black sesame has high calcium content, has good calcium supplement effect, and also has the effects of tonifying liver and kidney, benefiting essence and blood, and moistening the intestines and promoting defecation; the shrimp skin is extremely rich in calcium, and the shrimp skin powder has the effects of enhancing immunity, supplementing calcium, and promoting metabolism; the milk powder contains high-quality protein, fat, carbohydrates, vitamins, and minerals, and can provide the human body with essential nutrients; the mulberry contains rich vitamin C, can nourish the liver and kidney, and also has the effects of generating fluid to quench thirst, moistening dryness, and lubricating the intestines; the sea buckthorn, the black sesame, the shrimp skin powder, the milk powder, and the mulberry cooperate to improve the calcium content, the antioxidant capacity, and the effect of moistening the intestines and promoting defecation of the body.

[0035] The pretreated inulin is dispersed in the slurry, and the corn dietary fiber is added, so that the corn dietary fiber can be loaded on the surface of the inulin; the konjac powder makes the inulin and the corn dietary fiber adhere more closely; in addition, the corn dietary fiber can improve the function of the gastrointestinal tract and prevent constipation, and has the characteristics of supplementing calcium, antioxidant capacity, and moistening the intestines and promoting defecation in cooperation with the sea buckthorn, the black sesame, the shrimp skin powder, the milk powder, and the mulberry.

[0036] Optionally, the mass ratio of the inulin, the konjac powder, and the corn dietary fiber is 1:0.1-0.3:0.4-0.6.

[0037] By adopting the technical scheme, the mass ratio of the inulin, the konjac powder, and the corn dietary fiber is further limited within a certain range; the inulin has good adsorption, the konjac powder has certain viscosity, and the corn dietary fiber has good mechanical properties; the corn dietary fiber is loaded on the surface of the inulin, and the konjac powder serves as a connecting bridge, so that the inulin and the corn dietary fiber adhere more closely, thereby improving the mechanical properties of the inulin, and the inulin is subsequently applied to the microcapsule wall material to improve the corresponding performance of the wall material.

[0038] Optionally, 40-50 parts by weight of calcium lactate, 30-35 parts by weight of calcium chloride, 20-28 parts by weight of calcium citrate, 5-9 parts by weight of gum arabic, 3-8 parts by weight of carrageenan, 15-20 parts by weight of astragalus powder, 6-10 parts by weight of beef powder, 18-22 parts by weight of hawthorn extract, 15-18 parts by weight of peanut powder, 3-6 parts by weight of white kidney bean extract, 8-12 parts by weight of lactulose, 70-80 parts by weight of perilla seed oil, 20-24 parts by weight of aloe leaf powder, 10-16 parts by weight of hemp seed powder, and 2-4 parts by weight of vitamin D.

[0039] By adopting the above technical solution, the use amount of each raw material is further limited, so that each raw material has a better effect of supplementing human nutrition. Calcium lactate, calcium chloride and calcium citrate can supplement the calcium required by the human body. Gum arabic and carrageenan have viscosity, so that each component is closely bonded, improving the gel properties of the system. Astragalus powder can treat constipation. Hawthorn extract promotes digestion. White kidney bean extract can moisten the intestines and relieve constipation. Vitamin D promotes the absorption of calcium. Vitamin D mainly promotes the absorption of calcium in the gastrointestinal tract, reduces the excretion of calcium in the urinary system and gastrointestinal tract, allows the calcium in food to be sufficiently absorbed, increases the level of blood calcium, and promotes the deposition of calcium in blood calcium to the bone, thereby increasing the calcium content in the bone. The components in the core material are uniformly dispersed, the properties of the components are stable, which is helpful for subsequent mixing with the wall material, and the microcapsules with good mechanical properties are obtained.

[0040] Optionally, the calcium fortified food for preventing constipation is any oral liquid preparation, solid or semi-solid preparation, including one of chewable tablets, film-coated tablets, capsules, powders, granules.

[0041] In the second aspect, the application provides a calcium fortified food for preventing constipation in food and medicine.

[0042] In summary, the application has the following beneficial effects:

[0043] 1. In the application, the modified starch in the wall material has good emulsifying property, thickening stability and film forming property, low viscosity and easy drying characteristics, and is a good microcapsule wall material. The hydroxyl groups of the modified starch molecules crosslink with the carboxyl groups of the xanthan gum molecules, improving the viscosity of the modified starch, forming a smooth and dense network structure with high mechanical properties and not easy to break.

[0044] 2. In the application, the modified inulin is a water-soluble dietary fiber that can not only promote gastrointestinal peristalsis and relieve constipation, but also disperse in the network structure of the modified starch, improving the mechanical properties, mechanical strength and antibacterial properties of the modified starch system, making the gel strength between the modified inulin, xanthan gum and sodium hydroxymethyl cellulose more optimal, and the obtained wall material has strong adhesion.

[0045] 3、The various components in the wall material raw material in the application cooperate with each other to improve the mechanical properties of the wall material, so that the wall material is not easy to break, thereby prolonging the storage period of the food, making the components in the core material uniformly dispersed, keeping the performance of the various components stable, and being helpful for subsequent mixing with the wall material to obtain microcapsules with good mechanical properties. DETAILED DESCRIPTION

[0046] Preparation example of modified starch

[0047] Preparation example 1-1

[0048] The preparation method of the modified starch comprises the following steps:

[0049] (1) 1.5 kg of corn starch is dispersed in 2 L of a 30% sodium hydroxide solution, stirred uniformly, the pH is adjusted to 11 with a 30% sodium hydroxide aqueous solution, stirred at a temperature of 60°C for 40 min, dried, then dispersed in deionized water, washed with deionized water for 4 times, and dried to obtain pretreated starch;

[0050] (2) The pretreated starch obtained in step (1) is ground and passed through a 30-mesh sieve, then mixed with chitosan, mango fiber and soybean protein, stirred at a temperature of 92°C for 20 min, and dried to obtain modified starch.

[0051] The mass ratio of the pretreated starch, chitosan, mango fiber and soybean protein is 1:0.5:0.4:0.1.

[0052] The preparation method of the mango fiber comprises the following steps: 3 kg of mango peel is crushed, then dispersed in 5 L of water, the pH is adjusted to 4.7, 0.2 kg of pectinase is added, enzymatic hydrolysis is carried out at a temperature of 60°C for 4 h, then stirring is carried out at a temperature of 95°C for 2 h, 0.4 kg of carboxymethyl cellulose sodium, 0.2 kg of chia seed powder and 0.1 kg of gelatin are added, stirred uniformly, filtered, dried, and ground to obtain mango fiber.

[0053] The enzyme activity of the pectinase is 22000 U / g.

[0054] Preparation example 1-2

[0055] The difference from preparation example 1-1 is that no chitosan is added in step (2).

[0056] Preparation example 1-3

[0057] The difference from preparation example 1-1 is that no mango fiber is added in step (2).

[0058] Preparation example 1-4

[0059] The difference from preparation example 1-1 is that no soybean protein is added in step (2).

[0060] Preparation Example 1-5

[0061] The difference from Preparation Example 1-1 is that the mass ratio of the pretreated starch, chitosan, mango fiber and soy protein is 1:0.7:0.2:0.2.

[0062] Preparation Example 1-6

[0063] The difference from Preparation Example 1-1 is that the mass ratio of the pretreated starch, chitosan, mango fiber and soy protein is 1:0.1:0.8:0.3.

[0064] Preparation Example 1-7

[0065] The difference from Preparation Example 1-1 is that no sodium carboxymethyl cellulose is added in the preparation method of the mango fiber.

[0066] Preparation Example 1-8

[0067] The difference from Preparation Example 1-1 is that no chia seed powder is added in the preparation method of the mango fiber.

[0068] Preparation Example 1-9

[0069] The difference from Preparation Example 1-1 is that no gelatin is added in the preparation method of the mango fiber.

[0070] Preparation Example of Modified Inulin

[0071] Preparation Example 2-1

[0072] The preparation method of the modified inulin comprises the following steps:

[0073] (1) 2 kg of inulin is dispersed in 3 L of a sodium hydroxide solution with a mass fraction of 10%, stirred for 15 min, filtered, washed with water, and then dispersed in 2.5 L of water, and konjac powder is added, and stirred at a temperature of 80℃ for 2 h to obtain pretreated inulin;

[0074] (2) 0.3 kg of sea buckthorn, 0.2 kg of black sesame, 0.3 kg of dried shrimp powder, 0.2 kg of milk powder and 0.1 kg of mulberry seeds are ground, and then dispersed in 3 L of water, and stirred at a temperature of 100℃ for 2 h, and filtered to obtain a slurry;

[0075] (3) The inulin treated in step (1) is dispersed in the slurry of step (2), and corn dietary fiber is added, and stirred for 3 h, and filtered, dried and ground to obtain modified inulin.

[0076] The mass ratio of the inulin, konjac powder and corn dietary fiber is 1:0.1:0.6.

[0077] Preparation Example 2-2

[0078] The difference from Preparation Example 2-1 is that in step (1), konjac powder is not added.

[0079] Preparation Example 2-3

[0080] The difference from Preparation Example 2-1 is that in step (3), corn dietary fiber is not added.

[0081] Preparation Example 2-4

[0082] The difference from Preparation Example 2-1 is that the mass ratio of inulin, konjac powder and corn dietary fiber is 1:0.3:0.4.

[0083] Preparation Example 2-5

[0084] The difference from Preparation Example 2-1 is that the mass ratio of inulin, konjac powder and corn dietary fiber is 1:0.5:0.1.

[0085] Example

[0086] Example 1

[0087] A preparation method of a calcium fortified food for preventing constipation, comprising the following steps:

[0088] (1) wall material: the wall material is added to 200 kg of deionized water, stirred at room temperature for 25 min to obtain a wall material solution; the wall material comprises the following raw materials: 60 kg of modified starch, 10 kg of xanthan gum, 16 kg of sodium hydroxymethyl cellulose, 10 kg of magnesium stearate, 20 kg of modified inulin, 8 kg of sodium alginate and 1 kg of fucoidan by weight;

[0089] (2) core material: 40 kg of calcium lactate, 35 kg of calcium chloride, 20 kg of calcium citrate, 5 kg of gum arabic, 3 kg of carrageenan, 15 kg of radix astragali, 6 kg of beef powder, 22 kg of hawthorn extract, 15 kg of peanut powder, 3 kg of white kidney bean extract, 8 kg of lactulose, 70 kg of perilla seed oil, 20 kg of aloe leaf powder, 16 kg of hemp seed powder and 2 kg of vitamin D are mixed, stirred uniformly, ground and passed through a 60 mesh sieve to obtain a core material;

[0090] (3) the core material and the wall material solution are mixed in a mass ratio of 1:5, homogenized by a colloid mill to uniformly mix the wall material solution and the core material, spray dried to obtain a calcium fortified food.

[0091] The homogenization speed is 6000 r / min and the homogenization time is 20 min. The inlet air temperature is 170 ℃, the outlet air temperature is 85 ℃ and the inlet material temperature is 48 ℃; the sodium alginate is ultra-low viscosity sodium alginate with a viscosity of 300-700 cps, and the ultra-low viscosity sodium alginate and fucoidan are purchased from Qingdao Mingyue Seaweed Group Co., Ltd.

[0092] The modified starch is prepared by Preparation Example 1-1, and the modified inulin is prepared by Preparation Example 2-1.

[0093] Example 2

[0094] A method of preparing a calcium fortified food for preventing constipation, which is different from Example 1 in that 70 kg of modified starch, 15 kg of xanthan gum, 20 kg of sodium hydroxymethyl cellulose, 14 kg of magnesium stearate, 25 kg of modified inulin, 5 kg of sodium alginate, and 4 kg of fucoidan are used by weight.

[0095] 50 kg of calcium lactate, 30 kg of calcium chloride, 28 kg of calcium citrate, 9 kg of gum arabic, 8 kg of carrageenan, 20 kg of astragalus root powder, 10 kg of beef powder, 18 kg of hawthorn extract, 18 kg of peanut powder, 6 kg of white kidney bean extract, 12 kg of lactulose, 80 kg of perilla seed oil, 24 kg of aloe leaf powder, 10 kg of hemp seed powder, and 4 kg of vitamin D are used by weight.

[0096] Example 3

[0097] A method of preparing a calcium fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Example 1-2.

[0098] Example 4

[0099] A method of preparing a calcium fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Example 1-3.

[0100] Example 5

[0101] A method of preparing a calcium fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Example 1-4.

[0102] Example 6

[0103] A method of preparing a calcium fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Example 1-5.

[0104] Example 7

[0105] A method of preparing a calcium fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Example 1-6.

[0106] Example 8

[0107] A method of preparing a calcium fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Example 1-7.

[0108] Example 9

[0109] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified starch is prepared in Preparation Example 1-8.

[0110] Example 10

[0111] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified starch is prepared in Preparation Example 1-9.

[0112] Example 11

[0113] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified inulin is prepared in Preparation Example 2-2.

[0114] Example 12

[0115] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified inulin is prepared in Preparation Example 2-3.

[0116] Example 13

[0117] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified inulin is prepared in Preparation Example 2-4.

[0118] Example 14

[0119] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified inulin is prepared in Preparation Example 2-5.

[0120] Comparative Example

[0121] Comparative Example 1

[0122] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified starch is not added.

[0123] Comparative Example 2

[0124] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified starch is replaced with an equal amount of starch.

[0125] Comparative Example 3

[0126] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified inulin is not added.

[0127] Comparative Example 4

[0128] A method for producing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified inulin is replaced with an equal amount of inulin.

[0129] Performance test

[0130] The adhesives prepared from Examples 1-14 and Comparative Examples 1-4 were subjected to performance tests;

[0131] Mechanical strength test: The microcapsules in the examples and comparative examples were subjected to tabletting test by using a tablet press at a pressure of 5 MPa, and the damage of the microcapsules was observed. The lower the damage rate, the higher the mechanical strength of the microcapsules.

[0132] Dispersion stability: The microcapsules of the examples and comparative examples were ultrasonically dispersed in 0.1 mol / L sodium hydroxide aqueous solution at a weight ratio of 1:100, and were respectively placed at room temperature for 2 days and 5 days, and the stability was observed.

[0133] Embedding rate determination: The embedding rate refers to the ratio of the content of the core material composition embedded in the microcapsules to the total amount of the core material composition added during embedding. The higher the embedding rate, the greater the amount of the core material embedded, and the better the effect.

[0134] Embedding rate = (total mass of core material composition in microcapsules - mass of core material composition on surface of microcapsules) / total mass of core material composition in microcapsules x 100%, and the test results are shown in Table 1.

[0135] Table 1 Test data of examples and comparative examples

[0136]

[0137] It can be seen from the examples and the data in Table 1 that the calcium fortified food prepared from Examples 1-2, Example 6, and Example 13 has good mechanical strength, stability, and embedding rate. Among them, the average particle size of Example 1 is 20 μm, the damage rate is 2.3%, the stability after 5 days and 10 days is better, and the embedding rate is 87.5%. It shows that the calcium fortified food prepared in the present application has high mechanical properties and is not easy to break, thereby prolonging the storage period of the food.

[0138] In the preparation method of the modified starch of Example 3, chitosan is not added. As can be seen from Table 1, compared with Example 1, the damage rate is 3.8%, the stability after 5 days is better, the stability after 10 days is slightly settled, and the embedding rate is 76.1%. It shows that chitosan has biodegradability, biocompatibility, antibacterial property, film forming property, and good processability. It forms a network structure with starch crosslinking, has strong mechanical strength and tensile strength, and thus improves the mechanical properties of the modified starch and the mechanical properties of the microcapsules.

[0139] From Table 1, compared with Example 1, the breakage rate is 3.2%, the stability is better after 5 days, and there is slight settlement after 10 days, and the embedding rate is 79.3%. It shows that the mango fiber can be dispersed in the network structure formed by chitosan and starch, which improves the structural strength and mechanical properties of the network structure, and subsequently improves the corresponding properties of the microcapsule wall material.

[0140] From Table 1, compared with Example 1, the breakage rate is 2.8%, the stability is better after 5 days and 10 days, and the embedding rate is 83.7%. It shows that soy protein can be mixed with starch, further increasing the compactness and mechanical properties of the network structure, improving the emulsifying properties and film-forming properties of the wall material, and subsequently improving the corresponding properties of the microcapsule wall material.

[0141] From Table 1, compared with Example 1, the breakage rate and embedding rate performance are better than Examples 3-5, but worse than Examples 1-2 and Example 6, which shows that the combination of pretreated starch, chitosan, mango fiber and soy protein has a synergistic effect, which improves the mechanical properties of starch, makes the subsequent microcapsule wall material mechanical structure strong and not easy to break, and thus prolongs the storage period of the microcapsule.

[0142] From Table 1, compared with Example 1, the stability is better after 5 days and 10 days, and the breakage rate and embedding rate performance are better than Example 4, but worse than Examples 1-2 and Example 6. It shows that carboxymethyl cellulose sodium increases the adhesion between mango fiber and chia seed powder, and gelatin reacts with carboxymethyl cellulose sodium to coat the surface of mango fiber, so that mango fiber and chia seed powder are tightly adhered, and subsequently applied in modified starch, thereby increasing the mechanical properties of modified starch.

[0143] From Table 1, compared with Example 1, the stability is better after 5 days, and there is slight settlement after 10 days, and the breakage rate and embedding rate performance decrease significantly. It shows that konjac powder can coat inulin, and corn dietary fiber can be loaded on the surface of inulin, both of which enhance the mechanical properties of inulin.

[0144] Example 14 The mass ratio of inulin, konjac flour and corn dietary fiber is changed, as shown in Table 1, compared with Example 1, the breakage rate and embedding rate performance are better than Examples 11-12, but worse than Examples 1-2 and Example 13, indicating that konjac flour as a connecting bridge makes inulin and corn dietary fiber adhere more closely, thereby improving the mechanical properties of inulin, and subsequently applied to the microcapsule wall material, improving the corresponding performance of the wall material.

[0145] Comparative Example 1 and Comparative Example 3 do not add modified starch and modified inulin respectively, as shown in Table 1, compared with Example 1, the breakage rate and embedding rate performance are significantly worse, indicating that the hydroxyl groups of the modified starch molecules crosslink with the carboxyl groups of the xanthan gum molecules, increasing the viscosity of the modified starch, forming a smooth and dense network structure with high mechanical properties and not easy to break; the modified inulin can be dispersed in the network structure of the modified starch, improving the mechanical properties, mechanical strength and antibacterial properties of the modified starch system, Comparative Example 2 and Comparative Example 4 respectively use modified starch instead of an equal amount of starch, and modified inulin instead of an equal amount of inulin, as shown in Table 1, compared with Example 1, the breakage rate and embedding rate performance are significantly worse than Examples 1-2, but better than Comparative Example 1 and Comparative Example 3, indicating that the modified starch and inulin of the application have better mechanical properties, and the microcapsules prepared therefrom have better mechanical properties.

[0146] The calcium fortified food for preventing constipation prepared in Example 1 was subjected to animal experiments, corresponding to Application Example 1, 10 mice and vitamin D calcium tablets (control group) were taken and continuously fed for 5 days, the feces discharged from 24h after the first feeding to 24h after the fifth feeding were collected, the fecal calcium of the mice per day was calculated, and the average value was taken,

[0147] Calcium intake (mg / day) = calcium content in feed (mg / g) x feed consumption (g / day);

[0148] Fecal calcium (mg / day) = calcium content in feces (mg / g) x feces discharge (g / day);

[0149] Calcium absorption rate calculation: absorption rate % = [(calcium intake - fecal calcium) / calcium intake] x 100.

[0150] As shown in the table below:

[0151]

[0152] The absorption rate of the calcium fortified food for preventing constipation prepared in the application example 1 is 79.9%, and the absorption rate of the control group is 41.9%, it can be seen that the calcium fortified food prepared in the application is more easily absorbed and utilized by the body, and the absorption effect is better. From the daily stool frequency, stool shape and stool water content, the daily stool frequency of the application example 1 is 2 times, the stool shape is normal, which is solid and shaped strip, the color is dark brown and the stool water content is 80%; while the daily stool frequency of the control group is 1 time, the stool is dry and hard and the stool water content is 40%, which shows that the calcium fortified food for preventing constipation prepared in the application can inhibit the constipation caused by calcium and promote the absorption of calcium, thereby reducing the incidence of defecation difficulty.

[0153] The specific embodiments are only an explanation of the application, which is not a limitation of the application, and those skilled in the art can make modifications to the embodiments without creative contribution according to the needs after reading the specification, but as long as it is within the scope of the claims of the application, it is protected by the patent law.

Claims

1. A method for producing a calcium-fortified food for preventing constipation, characterized by, It comprises the following steps: (1) wall material: the wall material is added to deionized water, stirred at room temperature for 20-30 min, and the wall material solution is obtained; the wall material comprises the following raw materials: modified starch, xanthan gum, sodium hydroxymethyl cellulose, magnesium stearate, modified inulin, sodium alginate and fucoidan; (2) core material: mix the constipation improving composition, gum arabic, carrageenan, lactulose and perilla seed oil, stir evenly, grind, sieve, and get the core material; (3) mix the core material and the wall material solution according to the mass ratio of 1:4-5, homogenize the wall material solution and the core material with colloid mill, spray dry, and get the calcium fortified food; The constipation improving composition comprises the following raw materials: calcium lactate, calcium chloride, calcium citrate, astragalus powder, beef powder, hawthorn extract, peanut powder, white kidney bean extract, aloe leaf powder, hemp seed powder and vitamin D; According to weight fraction, 60-70 parts of modified starch, 10-15 parts of xanthan gum, 16-20 parts of sodium hydroxymethyl cellulose, 10-14 parts of magnesium stearate, 20-25 parts of modified inulin, 5-8 parts of sodium alginate and 1-4 parts of fucoidan; The preparation method of the modified starch comprises the following steps: (1) disperse corn starch in sodium hydroxide solution, stir evenly, adjust pH to 9-11, stir at temperature 60-65℃ for 35-40 min, dry, disperse in deionized water again, rinse with deionized water for 3-4 times, and dry to get pretreated starch; (2) grind the pretreated starch obtained in step (1), sieve, then mix with chitosan, mango fiber and soybean protein, stir at temperature 90-92℃ for 15-20 min, and dry to get modified starch; The preparation method of the modified inulin comprises the following steps: (1) disperse inulin in sodium hydroxide solution, stir for 10-15 min, filter, wash with water, disperse in water again, add konjac powder, stir at temperature 75-80℃ for 1-2 h, and get pretreated inulin; (2) grind sea buckthorn, black sesame, dried shrimp powder, milk powder and mulberry, then disperse in water, stir at temperature 95-100℃ for 1-2 h, filter, and get slurry; (3) disperse the inulin treated in step (1) in the slurry of step (2), add corn dietary fiber, stir for 2-3 h, filter, dry, and grind to get modified inulin; According to weight fraction, 40-50 parts of calcium lactate, 30-35 parts of calcium chloride, 20-28 parts of calcium citrate, 5-9 parts of gum arabic, 3-8 parts of carrageenan, 15-20 parts of astragalus powder, 6-10 parts of beef powder, 18-22 parts of hawthorn extract, 15-18 parts of peanut powder, 3-6 parts of white kidney bean extract, 8-12 parts of lactulose, 70-80 parts of perilla seed oil, 20-24 parts of aloe leaf powder, 10-16 parts of hemp seed powder and 2-4 parts of vitamin D.

2. The method of claim 1, wherein the calcium fortified food for preventing constipation is prepared by adding 0.1 to 5 wt% of the calcium compound to 100 wt% of the food. The mass ratio of the pretreated starch, chitosan, mango fiber and soybean protein is 1:0.5-0.7:0.2-0.4:0.1-0.

2.

3. The method of claim 1, wherein the calcium fortified food is prepared by adding the calcium source to the food, and then adding the bulking agent to the food. The preparation method of the mango fiber comprises the following steps: crushing mango peel, then dispersing in water, adjusting pH to 4.3-4.7, adding pectinase, carrying out enzymatic hydrolysis at a temperature of 55-60 DEG C for 3-4 h, then stirring at a temperature of 90-95 DEG C for 1-2 h, adding sodium carboxymethyl cellulose, chia seed powder and gelatin, stirring uniformly, filtering, drying, grinding, and obtaining the mango fiber.

4. The method of claim 1, wherein the calcium fortified food for preventing constipation is prepared by adding 0.1 to 5 wt% of the calcium compound to 100 wt% of the food. The mass ratio of the inulin, konjac powder and corn dietary fiber is 1:0.1-0.3:0.4-0.6.

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