Stomach-occupying food with health-preserving and weight-managing effects and preparation method of stomach-occupying food

Abstract

The invention relates to the technical field of stomach-occupying food preparation, and discloses a stomach-occupying food with health maintenance and weight management effects and a preparation method thereof, and the stomach-occupying food comprises preparation of a polybasic acid solution, a colloid-like semi-solid substance, a solid, a natural edible cellulose mixture, edible gum and nutrients. The polybasic acid solution comprises polybasic acid and purified water, the colloid-like semi-solid substance comprises 300-500g of a natural edible cellulose mixture and a polybasic acid solution, and one or more of the edible gum is added. A natural edible cellulose mixture is added into an aqueous solution containing polycarboxylic acid, the mixture is uniformly stirred, dried in a drying oven, then subjected to high-temperature crosslinking, smashed and screened, and nutrient substances such as vitamins, probiotics and minerals are added, so that the function of satiety can be remarkably improved, and the natural edible cellulose can be quickly degraded in vivo and cannot be accumulated in small intestines; and the liquid can be easily discharged out of the body.

Description

Technical Field

[0001] The invention relates to the technical field of stomach-enhancing food preparation, in particular to a stomach-enhancing food with health-preserving and weight-management effects and a preparation method thereof. Background Art

[0002] The C1~carboxyl group of citric acid is activated by forming anhydride at high temperature and in the presence of very little water, and reacts with cellulose hydroxyl group in the absence of a catalyst to form an ester. Then, the C5 carboxyl group is activated by forming anhydride and reacts with the hydroxyl group of another natural edible cellulose mixture chain to form an intermolecular covalent crosslink, or forms an intramolecular covalent crosslink with the hydroxyl group of the same chain. The crosslinked natural edible cellulose mixture exhibits pH-dependent medium uptake due to the presence of ionic groups attached to the polymer backbone, and the medium uptake is higher at higher pH values ​​than at lower pH values. The patent uses citric acid, a tribasic acid, as a crosslinking agent. After the crosslinking is completed, the C2~carboxyl group on the citric acid molecule remains in the molecule, resulting in a lower pH value of the crosslinked product, which affects the medium uptake. Therefore, although this type of edible hydrogel has water absorption capacity and a higher elastic modulus, its function of increasing satiety, such as water absorption in gastric juice, still needs to be improved. While some other edible hydrogels have high water absorption but are difficult to be degraded in the body, they often accumulate in the small intestine and are difficult to be excreted from the human body. Therefore, we propose a stomach-enhancing food with health-preserving and weight-management effects and a preparation method thereof. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a stomach-filling food with health-preserving and weight management effects and a preparation method thereof, which solves the problem that the function of increasing satiety such as the water absorption amount in gastric juice still needs to be improved, and that although edible hydrogels have high water absorption, they are difficult to be degraded in the body and often accumulate in the small intestine, making them difficult to be excreted from the human body.

[0004] To achieve the above objectives, the present invention is implemented through the following technical scheme: a stomach-warming food with health-preserving and weight management effects, including a polyacid solution, a colloid-like semi-solid substance, a solid, a natural edible cellulose mixture, an edible gum and nutrients, characterized in that: the polyacid solution includes a polyacid and purified water, wherein the polyacid is citric acid or a mixture of citric acid and tartaric acid, malic acid, the natural edible cellulose mixture includes at least one of hydroxypropyl methylcellulose, sodium carboxymethyl cellulose, carboxymethyl cellulose, chitosan, sodium alginate, hydroxyethyl cellulose, and hydroxypropyl cellulose, and the colloid-like semi-solid substance includes 300 to 500 g of the natural edible cellulose mixture and the polyacid solution.

[0005] Preferably, the obtained semi-solid material is placed in a drying oven at 40-50° C. for 32-48 hours, and then cross-linked at a high temperature of 100-120° C. to obtain a solid after sufficient drying and cross-linking.

[0006] Preferably, the solid is put into a pulverizer and pulverized to obtain cross-linked natural edible cellulose mixture particles, which are crushed and sieved using 18-mesh and 26-mesh stainless steel sieves, and one or more edible gums are added.

[0007] Preferably, the polyacid solution comprises the following steps: then dissolving 1g to 5g of the polyacid in 3000 to 5000g of pure water, stirring evenly, to obtain the polyacid solution.

[0008] Preferably, the colloid-like semi-solid substance comprises the following steps: the sodium viscosity of the natural edible cellulose mixture is 7000-15000, the mass ratio of the natural edible cellulose mixture to the polyacid is (310-350):1, the mass ratio of the natural edible cellulose mixture to distilled water is 1:(10-22), and then 300-500g of the natural edible cellulose mixture is added to the polyacid solution, and fully stirred with a homogenizer to obtain a colloid-like semi-solid substance.

[0009] Preferably, the adding of edible gum comprises the following steps: adding one or more edible gums, the edible gums comprising taro gum, psyllium husk powder, tamarind gum, chitin, guar gum, konjac gum, xanthan gum, gellan gum, pullulan, and agar; the adding of nutrients comprises the following steps: adding nutrients required for life, the nutrients comprising vitamins, minerals, and probiotics.

[0010] A method for preparing a stomach-strengthening food with health-preserving and weight-management effects, comprising stirring parameters, oven drying temperature and stirring speed, wherein the stirring parameters are: first, a speed of 50 to 70 rpm for 80 to 100 min, and then a speed of 20 to 40 rpm for 14 to 20 h.

[0011] Preferably, the oven drying temperature is 10-20° C., the time is 20-28 hours, and the drying is continued for 28-36 hours after turning over; the high-temperature cross-linking temperature is 25-35° C., and the time is 3.6-4.4 hours.

[0012] Preferably, the stirring speed is 60 rpm for 90 min, and the stirring speed is 30 rpm for 18 min.

[0013] Preferably, the oven drying temperature is 15° C., the time is 25 to 30 hours, and the drying is continued for 30 to 35 hours after turning over; the high-temperature cross-linking temperature is 30° C., and the time is 4 to 5 hours.

[0014] Working principle: When using the stomach-strengthening food with health-preserving and weight-management effects and its preparation method designed in this scheme, prepare polyacids and pure water, then dissolve 1g to 5g of polyacids in 3000 to 5000g of pure water, stir evenly, and obtain a polyacid solution, prepare 300 to 500g of natural edible cellulose mixture and polyacid solution, the sodium viscosity of the natural edible cellulose mixture is 7000 to 15000, the mass ratio of the natural edible cellulose mixture to the polyacid is (310 to 350): 1, the mass ratio of the natural edible cellulose mixture to distilled water is 1: (10 to 22), then add 300 to 500g of the natural edible cellulose mixture to the polyacid solution, stir evenly with a homogenizer to obtain a colloid-like semi-solid substance, put the obtained semi-solid substance into a 15°C drying oven and dry it for 36 hours, and then cross-link it at a high temperature of 30°C. , after being fully dried and cross-linked, a solid is obtained. The preparation of natural edible cellulose mixture particles includes the following steps: putting the solid into a grinder and crushing it to obtain cross-linked natural edible cellulose mixture particles, breaking and screening them with 18-mesh and 26-mesh stainless steel screens, adding one or more edible gums, the edible gums include taro gum, psyllium husk powder, tamarind gum, chitin, guar gum, konjac gum, xanthan gum, gellan gum, pullulan, agar, etc., adding nutrients required for life, the nutrients include vitamins, minerals, probiotics, etc., the stirring parameters are: first, the speed is 50-70rpm for 80-100min, then the speed is 20-40rpm for 14-20h, the oven drying temperature is 10-20℃, the time is 20-28h, and the drying is continued for 28-36h after turning over; the high temperature cross-linking temperature is 25-35℃, and the time is 3.6-4.4h.

[0015] The present invention provides a stomach-strengthening food with health-preserving and weight-management effects and a preparation method thereof. It has the following beneficial effects: 1. The present invention can significantly improve the feeling of fullness by adding a natural edible cellulose mixture to an aqueous solution containing a polycarboxylic acid, stirring evenly, drying in an oven, then cross-linking at high temperature, crushing and screening, and adding nutrients such as vitamins, probiotics, and minerals. The mixture can be quickly degraded by the body, will not accumulate in the small intestine, and can be easily excreted from the body.

[0016] 2. The present invention can maintain the nutrition required by the human body and meet the minimum needs of the body by adding one or more edible gums and nutrients required for life, so that the nutrition of the food is more balanced and people will not gain weight quickly after eating the food, so that the food has the effects of health preservation and weight management. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a flow chart of the steps of the present invention. DETAILED DESCRIPTION

[0018] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] For examples, see Figure 1 , the present invention provides a technical solution: A stomach-conserving food with health-preserving and weight-management effects, comprising a polyacid solution, a colloid-like semisolid substance, a solid, a natural edible cellulose mixture, edible gum and nutrients, characterized in that: the polyacid solution comprises a polyacid and purified water, wherein the polyacid is citric acid or a mixture of citric acid and tartaric acid and malic acid, the natural edible cellulose mixture comprises at least one of hydroxypropyl methylcellulose, sodium carboxymethyl cellulose, carboxymethyl cellulose, chitosan, sodium alginate, hydroxyethyl cellulose and hydroxypropyl cellulose, the colloid-like semisolid substance comprises 300-500g of the natural edible cellulose mixture and the polyacid solution; the obtained semisolid substance is placed in a drying oven at 40-50°C and dried for 32-48 hours, then cross-linked at a high temperature of 100-120°C, and a solid is obtained after sufficient drying and cross-linking; the solid is placed in a pulverizer and pulverized to obtain cross-linked natural edible cellulose mixture particles, which are crushed and sieved with 18-mesh and 26-mesh stainless steel sieves, and one or more edible gums are added.

[0020] As a preferred solution of the present invention, the cross-linked solid has a dense three-dimensional network structure, which can expand rapidly after absorbing water in the stomach, and occupy the stomach space to make the body feel full to a certain extent, thereby reducing the total food intake. At the same time, the expanded water-based particles can promote gastrointestinal motility and relieve constipation.

[0021] The polyacid solution comprises the following steps: dissolving 1 g to 5 g of the polyacid in 3000 to 5000 g of pure water, and stirring the mixture evenly to obtain the polyacid solution.

[0022] The colloid-like semi-solid substance comprises the following steps: the sodium viscosity of the natural edible cellulose mixture is 7000-15000, the mass ratio of the natural edible cellulose mixture to the polyacid is (310-350):1, the mass ratio of the natural edible cellulose mixture to distilled water is 1:(10-22), and then 300-500g of the natural edible cellulose mixture is added to the polyacid solution, and the mixture is fully stirred with a homogenizer to obtain the colloid-like semi-solid substance.

[0023] The edible gum addition comprises the following steps: adding one or more edible gums, wherein the edible gums include taro gum, psyllium husk powder, tamarind gum, chitin, guar gum, konjac gum, xanthan gum, gellan gum, pullulan, and agar; Specifically, the combination of taro gum, psyllium husk powder, tamarind gum, chitin, guar gum, konjac gum, xanthan gum, gellan gum, pullulan and agar has the effects of promoting digestion, anti-oxidation and reducing blood viscosity.

[0024] The nutrient addition comprises the following steps: adding nutrients required for life, wherein the nutrients include vitamins, minerals and probiotics.

[0025] A method for preparing a stomach-containment food with health-preserving and weight-management effects, comprising stirring parameters, oven drying temperature and stirring speed, wherein the stirring parameters are: first, a speed of 50 to 70 rpm for 80 to 100 min, and then a speed of 20 to 40 rpm for 14 to 20 h.

[0026] The oven drying temperature is 10-20° C., the time is 20-28 hours, and the drying is continued for 28-36 hours after turning over; the high-temperature cross-linking temperature is 25-35° C., and the time is 3.6-4.4 hours.

[0027] The stirring speed is 60 rpm for 90 min, and the stirring speed is 30 rpm for 18 min.

[0028] The oven drying temperature is 15° C., the time is 25 to 30 hours, and the drying is continued for 30 to 35 hours after turning over; the high-temperature cross-linking temperature is 30° C., and the time is 4 to 5 hours.

[0029] Embodiment 1: First, a natural edible cellulose mixture is added to an aqueous solution containing a polycarboxylic acid, and then stirred at a speed of 60 rpm for 90 minutes, and then at a speed of 30 rpm for 17 hours to be evenly stirred, the oven drying temperature is 15°C, the time is 24 hours, and the drying is continued for 32 hours after turning over; the high-temperature cross-linking temperature is 30°C, the time is 4 hours, the stirring speed is 60 rpm for 90 minutes, the stirring speed is 30 rpm for 18 minutes, the oven drying temperature is 15°C, the time is 27 hours, and the drying is continued for 32 hours after turning over; the high-temperature cross-linking temperature is 30°C, the time is 4.5 hours, and nutrients such as vitamins, probiotics, and minerals are added, which can significantly improve the function of satiety, and can be quickly degraded by the body, will not accumulate in the small intestine, and will be more easily excreted from the body.

[0030] Embodiment 2: By adding vitamins, minerals, probiotics, tsara gum, psyllium husk powder, tamarind gum, chitosan, and guar gum, the nutrition required by the human body can be maintained and the minimum needs of the body can be met, so that the nutrition of the Zhanwei food is more balanced, and people will not gain weight quickly after eating the Zhanwei food, so that the Zhanwei food has the effects of health preservation and weight management.

[0031] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A stomach-conserving food with health-preserving and weight-management effects, comprising a polyacid solution, a semisolid colloid-like substance, a solid, a natural edible cellulose mixture, an edible gum, and nutrients, Features: The polyacid solution comprises a polyacid and purified water, wherein the polyacid is citric acid or a mixture of citric acid, tartaric acid and malic acid, the natural edible cellulose mixture comprises at least one of hydroxypropyl methylcellulose, sodium carboxymethyl cellulose, carboxymethyl cellulose, chitosan, sodium alginate, hydroxyethyl cellulose and hydroxypropyl cellulose, and the colloid-like semisolid substance comprises 300 to 500 g of the natural edible cellulose mixture and the polyacid solution.

2. The solid preparation according to claim 1 comprises the following steps: placing the obtained semi-solid material in a drying oven at 40-50°C for 32-48 hours, and then cross-linking at a high temperature of 100-120°C to obtain a solid after sufficient drying and cross-linking.

3. Preparation of natural edible cellulose mixture particles according to claim 1 The following steps are involved: The solid is put into a pulverizer and pulverized to obtain cross-linked natural edible cellulose mixture particles, which are crushed and sieved using 18-mesh and 26-mesh stainless steel sieves, and one or more edible gums are added.

4. A stomach-conserving food with health-preserving and weight-management effects according to claim 1, Features: The polyacid solution comprises the following steps: dissolving 1 g to 5 g of the polyacid in 3000 to 5000 g of pure water, and stirring the mixture evenly to obtain the polyacid solution.

5. The stomach-conserving food with health-preserving and weight-management effects according to claim 1, Features: The colloid-like semi-solid substance comprises the following steps: the sodium viscosity of the natural edible cellulose mixture is 7000-15000, the mass ratio of the natural edible cellulose mixture to the polyacid is (310-350):1, the mass ratio of the natural edible cellulose mixture to distilled water is 1:(10-22), and then 300-500g of the natural edible cellulose mixture is added to the polyacid solution, and the mixture is fully stirred with a homogenizer to obtain the colloid-like semi-solid substance.

6. A stomach-conserving food with health-preserving and weight-management effects according to claim 1, Features: The edible gum addition comprises the following steps: adding one or more edible gums, wherein the edible gums include taro gum, psyllium husk powder, tamarind gum, chitin, guar gum, konjac gum, xanthan gum, gellan gum, pullulan, and agar; the nutrient addition comprises the following steps: adding nutrients required for life, wherein the nutrients include vitamins, minerals, and probiotics.

7. A method for preparing a stomach-conserving food having health-preserving and weight-management effects, include: The stirring parameters, oven drying temperature and stirring speed are characterized in that: the stirring parameters are: first, the speed is 50-70 rpm for 80-100 minutes, and then the speed is 20-40 rpm for 14-20 hours.

8. A method for preparing a stomach-conserving food having health-preserving and weight-management effects according to claim 7, Features: The oven drying temperature is 10-20° C., the time is 20-28 hours, and the drying is continued for 28-36 hours after turning over; the high-temperature cross-linking temperature is 25-35° C., and the time is 3.6-4.4 hours.

9. A method for preparing a stomach-conserving food having health-preserving and weight-management effects according to claim 7, Features: The stirring speed is 60 rpm for 90 min, and the stirring speed is 30 rpm for 18 min.

10. A method for preparing a stomach-conserving food having health-preserving and weight-management effects according to claim 7, Features: The oven drying temperature is 15° C., the time is 25 to 30 hours, and the drying is continued for 30 to 35 hours after turning over; the high-temperature cross-linking temperature is 30° C., and the time is 4 to 5 hours.

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