Nutrient fortified flour

Abstract

The invention relates to nutrition fortified flour. The nutrition fortified flour comprises basic flour, microencapsulated traditional Chinese medicine saponin and a nutrition fortifier, based on the total weight of 100 parts by weight of flour, the addition amount of the microencapsulated traditional Chinese medicine saponin is 0.1-1 part by weight, the addition amount of the nutrition enhancer is 0.5-3 parts by weight, the traditional Chinese medicine saponin is one or a combination of more of astragaloside, soybean saponin, ginsenoside, notoginsenoside and gynostemma pentaphyllum saponin, and the nutrition enhancer is one or a combination of more of astragaloside, soybean saponin, ginsenoside, notoginsenoside and gynostemma pentaphyllum saponin. The nutrition enhancer comprises one or more of vitamin A, vitamin B, vitamin E, iron element, zinc element and calcium element, the nutrition-enriched flour disclosed by the invention not only contains abundant conventional nutrition enhancers such as vitamins and mineral substances, but also is creatively added with the microencapsulated traditional Chinese medicine saponin, so that the flour is endowed with multiple health-care functions, and the nutrition-enriched flour is suitable for being eaten by people. The nutrition-enriched flour has the functions of enhancing immunity, regulating blood fat, resisting fatigue, regulating blood sugar and the like, realizes organic combination of nutrition and health-care functions, and is different from the traditional nutrition-enriched flour.

Description

Technical Field

[0001] The present invention relates to the technical field of nutritional flour, in particular to nutritionally fortified flour. Background Art

[0002] In the modern diet, flour, a staple food for over half the world's population, has a nutritional value directly linked to human health and nutritional balance. While conventional flour produced through traditional milling processes can quickly provide energy, it suffers from significant nutritional imbalances: excessive starch content, poor protein quality, an inappropriate composition of essential amino acids, and significant loss of vitamins and minerals. Long-term reliance on this single staple food can easily lead to micronutrient deficiencies, which in turn can contribute to a variety of chronic diseases.

[0003] In recent years, consumer demand for healthy foods has driven nutritional upgrades in the flour industry. Flour products fortified with conventional nutritional enhancers, such as vitamins, iron, and zinc, have emerged on the market, addressing micronutrient deficiencies to some extent. However, existing fortified flours remain limited to supplementing basic nutrients and lack significant functional ingredient development. Functional flours with the ability to regulate bodily functions have a very low market share, making it difficult to meet the health needs of individuals with sub-health conditions or special needs.

[0004] As natural active ingredients, saponins from traditional Chinese medicine (TCM) show great potential in the functional food sector. Astragalus saponins significantly enhance immunity, soybean saponins effectively regulate blood lipids, ginsenosides offer anti-fatigue and nervous system benefits, Panax notoginseng saponins are effective in promoting blood circulation and improving microcirculation, and Gynostemma pentaphyllum saponins regulate blood sugar and enhance immunity. Scientifically combining these bioactive ingredients for use in flour products could not only overcome the limitations of traditional nutritional fortification but also enable the development of new staple food products with specific health benefits, filling a technological gap in the functional flour market. Summary of the Invention

[0005] In order to overcome the technical defects of the prior art, the present invention provides a nutritionally fortified flour.

[0006] The technical solution adopted by the present invention is: comprising basic flour, microencapsulated traditional Chinese medicine saponins and a nutritional enhancer; based on 100 parts by weight of the total weight of the flour, the added amount of the microencapsulated traditional Chinese medicine saponins is 0.1-1 parts by weight, and the added amount of the nutritional enhancer is 0.5-3 parts by weight.

[0007] Preferably, the Chinese herbal saponins are one or more combinations of astragaloside, soybean saponin, ginsenoside, notoginseng saponin, and gypenoside.

[0008] Preferably, the nutritional enhancer includes one or more of vitamin A, B vitamins, vitamin E, iron, zinc, and calcium.

[0009] Preferably, the microencapsulated traditional Chinese medicine saponin is prepared by spray drying, coacervation or interfacial polymerization, and the microcapsule wall material is a mixture of one or more of gum arabic, gelatin, chitosan and β-cyclodextrin.

[0010] Preferably, the basic flour is wheat flour, and the flour further comprises starch, dietary fiber, and an emulsifier. Based on 100 parts by weight of the total weight of the flour, the wheat flour is 70-90 parts by weight, the starch is 5-20 parts by weight, the dietary fiber is 1-5 parts by weight, and the emulsifier is 0.1-1 part by weight.

[0011] Preferably, the wheat flour is whole wheat flour or refined wheat flour, and the starch is one or more of corn starch, tapioca starch or potato starch.

[0012] The beneficial effects of the present invention are as follows: the nutritionally fortified flour of the present invention not only contains rich conventional nutritional enhancers such as vitamins and minerals, but also innovatively adds microencapsulated Chinese medicinal saponins, giving the flour multiple health functions, such as enhancing immunity, regulating blood lipids, resisting fatigue, regulating blood sugar, etc., realizing the organic combination of nutrition and health functions, which is different from traditional nutritionally fortified flour. DETAILED DESCRIPTION

[0013] In the following examples, the microcapsule preparation process is as follows: the spray drying method is adopted, and the wall materials are gum arabic and β-cyclodextrin (mass ratio 1:1)

[0014] Example 1

[0015] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0016] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0017] Microencapsulated Chinese herbal saponin is 0.1kg Astragalus saponin

[0018] Astragalus saponins can enhance the body's immunity. After one month of continuous consumption, the number of colds in consumers has been significantly reduced. Microencapsulation technology effectively masks the distinctive taste of astragalus saponins.

[0019] Example 2

[0020] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0021] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0022] Microencapsulated Chinese herbal saponin is 0.3kg soybean saponin

[0023] Steamed buns made with this flour have a soft and springy texture. Beyond nutritional supplementation, soy saponins can regulate blood lipids. After three months of continuous consumption, people with high blood lipids saw a decrease in triglyceride and cholesterol levels. Furthermore, the antioxidant properties of soy saponins help reduce cellular oxidative damage. Microencapsulation eliminates the beany odor and preserves the flavor of the steamed buns.

[0024] Example 3

[0025] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0026] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0027] Microencapsulated Chinese herbal saponins: 0.5kg ginsenosides

[0028] The steamed buns made with the fortified flour are soft and slightly sweet. Ginsenosides have anti-fatigue and neuromodulatory properties, effectively relieving fatigue and improving sleep quality for those who frequently work late or experience high work pressure. In actual testing, participants who consumed the product for a week experienced significantly reduced fatigue and improved sleep duration and quality. Microencapsulation technology preserves the activity of ginsenosides while preventing their distinctive odor from affecting the flavor of the steamed buns, resulting in a nutritious and delicious steamed bun.

[0029] Example 4

[0030] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0031] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0032] Microencapsulated Chinese herbal saponin is 0.7kg notoginseng saponin

[0033] Panax notoginseng saponins can promote blood circulation and dissipate blood stasis. Long-term consumption can reduce the risk of cardiovascular disease in people with high blood viscosity or a mild risk of thrombosis. Medical tests have shown that consuming this steamed bread for a period of time improves blood rheology and blood flow. The microencapsulation process renders the steamed bread odorless and has a distinct wheat aroma, making it suitable as a daily health staple.

[0034] Example 5

[0035] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0036] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0037] Microencapsulated Chinese herbal saponin is 0.9kg Gynostemma pentaphyllum saponin

[0038] The resulting steamed buns are fluffy and have a sweet taste. Gynostemma pentaphyllum saponins have been shown to regulate blood sugar, making them suitable for those with high blood sugar levels. Clinical observations have shown that consuming these steamed buns reduces postprandial blood sugar fluctuations in individuals with high blood sugar levels, and long-term consumption can help stabilize blood sugar levels. Gynostemma pentaphyllum saponins can also enhance the body's immune system. Microencapsulation technology masks any bitterness, making the steamed buns palatable and suitable for those managing blood sugar levels.

[0039] Example 6

[0040] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0041] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0042] Microencapsulated Chinese herbal saponins are 0.2kg astragaloside and 0.2kg soybean saponin

[0043] Steamed buns made with this flour formula are soft and chewy. Astragalus saponins and soybean saponins work synergistically to boost immunity and regulate blood lipids. Market research shows that long-term consumption of these steamed buns has shown positive results in both immunity and blood lipid management. The microencapsulation process completely masks the distinctive flavors of the two saponins, resulting in a pure, authentic flavor, blending wheat aroma with a subtle, complex aroma. Suitable for all ages, especially those concerned with cardiovascular health and immunity.

[0044] Example 7

[0045] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0046] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0047] Microencapsulated Chinese herbal saponins are 0.3kg ginsenosides and 0.2kg notoginseng saponins

[0048] The steamed buns made with the fortified flour are soft and sweet. The anti-fatigue and neuromodulatory effects of ginsenosides, combined with the blood-activating and blood-stasis-removing properties of notoginseng saponins, offer excellent health benefits for those suffering from frequent fatigue and poor circulation. Consumers report that continuous consumption of these steamed buns reduces fatigue and improves cold hands and feet. Microencapsulation technology ensures the activity and stability of the two saponins without compromising the flavor, making them a delicious staple food that combines nutrition and health benefits.

[0049] Example 8

[0050] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0051] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0052] Microencapsulated Chinese herbal saponins are 0.4kg of gypenosin and 0.1kg of soybean saponin

[0053] The steamed buns made with this flour have a soft texture and moderate sweetness. Gynostemma pentaphyllum saponins regulate blood sugar, while soy saponins regulate blood lipids. The combination of these two helps regulate blood lipids and blood sugar levels in patients with metabolic syndrome. Clinical trials have shown that patients with metabolic syndrome who consume this steamed bun experience gradual improvement in blood lipid and blood sugar levels, and a certain degree of recovery in their metabolic function. Microencapsulation technology successfully masks the unpleasant taste of the two saponins, resulting in a rich wheat aroma and a natural sweetness, making it an ideal staple food for patients with metabolic diseases.

[0054] Example 9

[0055] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0056] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0057] Microencapsulated Chinese herbal saponins are 0.1kg astragalus saponin, 0.1kg ginsenoside, 0.1kg notoginseng saponin

[0058] The steamed buns made with this recipe are fluffy and springy. Astragalus saponins enhance immunity, ginsenosides combat fatigue, and notoginseng saponins promote blood circulation and remove blood stasis. These three saponins work synergistically to provide comprehensive health support. In actual consumer testing, consumers reported improved physical condition and energy levels after consuming these steamed buns, reduced cold frequency, and improved circulation-related symptoms. The microencapsulation process completely eliminates the distinctive flavors of the three saponins, leaving the buns with a pure, wheat-based aroma and a subtle, complex herbal flavor, creating a unique flavor suitable for long-term consumption.

[0059] Example 10

[0060] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0061] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0062] Microencapsulated Chinese herbal saponins are 0.2kg soybean saponin, 0.2kg gypenosin, 0.1kg ginsenoside

[0063] The steamed buns are plump and have a delicate texture. Soy saponins regulate blood lipids, gypenosides regulate blood sugar, and ginsenosides fight fatigue. The combination of these three ingredients significantly improves metabolism and alleviates fatigue. Clinical observations have shown that individuals with high blood lipids, high blood sugar, and fatigue who consume these steamed buns experience improvements in these indicators and a significant reduction in fatigue after a period of consumption. Microencapsulation technology effectively preserves the active ingredients of the three saponins while eliminating any unpleasant flavors they may introduce. The resulting steamed buns have a rich wheat aroma and a sweet taste, possessing high nutritional value and health benefits, and possess promising market prospects.

[0064] Comparative Example 1 (excluding Chinese herbal saponins)

[0065] Basic flour: 70kg refined wheat flour, 20kg corn starch, 5kg dietary fiber, 0.5kg emulsifier (glyceryl monostearate)

[0066] Microcapsule preparation process: Spray drying method is used, and the wall material is gum arabic and β-cyclodextrin (mass ratio 1:1)

[0067] Nutritional enhancers: Vitamin A 0.5kg, Vitamin B1 0.5kg, Iron 0.5kg, Zinc 0.5kg

[0068] The amount of microencapsulated Chinese herbal saponin added is 0kg (i.e. no addition at all)

[0069] The steamed buns made with the flour prepared by this recipe have a texture and taste that are basically the same as those in Examples 1-10, with a pure wheat aroma. From a nutritional point of view, its vitamin and mineral content is the same as that in each embodiment, and can provide basic nutritional supplements. However, due to the lack of the addition of Chinese medicinal saponins, the health care function is significantly weaker than that of each embodiment. For example, no significant effect was observed in the immunity enhancement, blood lipid regulation, anti-fatigue and other aspects of the group of people who continuously ate the steamed buns, which is equivalent to the effect of consuming ordinary nutritionally fortified flour. By comparison with the examples, it can be seen that the addition of microencapsulated Chinese medicinal saponins in the present invention plays a key role in enhancing the health care function of flour, and can give it a variety of additional health benefits while ensuring the quality and taste of the flour.

[0070] The addition of Comparative Example 1, which does not contain Chinese herbal saponins, further demonstrates the contribution of microencapsulated Chinese herbal saponins to the health benefits of the nutritionally fortified flour of the present invention. This comparative example maintains the same basic formula and preparation process as the other examples, differing only in the omission of Chinese herbal saponins, thus forming a scientifically controlled experiment. These comparative results demonstrate that the addition of microencapsulated Chinese herbal saponins is the core innovation of the present invention, achieving both nutritional and functional benefits.

[0071] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which shall fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A nutritionally fortified flour, characterized in that: The invention comprises basic flour, microencapsulated Chinese medicinal saponin and a nutritional enhancer; based on 100 parts by weight of the total weight of the flour, the added amount of the microencapsulated Chinese medicinal saponin is 0.1-1 parts by weight, and the added amount of the nutritional enhancer is 0.5-3 parts by weight.

2. The nutritionally fortified flour according to claim 1, wherein The Chinese medicinal saponins are one or more of astragaloside, soybean saponin, ginsenoside, notoginseng saponin and gypenoside saponin.

3. The nutritionally fortified flour according to claim 1, characterized in that The nutritional enhancer includes one or more of vitamin A, B vitamins, vitamin E, iron, zinc, and calcium.

4. The nutritionally fortified flour according to claim 1, characterized in that The microencapsulated traditional Chinese medicine saponin is prepared by spray drying, coacervation or interfacial polymerization, and the microcapsule wall material is a mixture of one or more of gum arabic, gelatin, chitosan and beta-cyclodextrin.

5. The nutritionally fortified flour according to claim 1, characterized in that The basic flour is wheat flour, and the flour also includes starch, dietary fiber, and an emulsifier. Based on 100 parts by weight of the total weight of the flour, the wheat flour accounts for 70-90 parts by weight, the starch accounts for 5-20 parts by weight, the dietary fiber accounts for 1-5 parts by weight, and the emulsifier accounts for 0.1-1 parts by weight.

6. The nutritionally fortified flour according to any one of claim 5, characterized in that The wheat flour is whole wheat flour or refined wheat flour, and the starch is one or more of corn starch, tapioca starch or potato starch.