Preparation method and application of calcium fortified food for preventing constipation

Abstract

The invention relates to the technical field of calcium fortifying methods of foods, and particularly discloses a preparation method and application of a calcium fortified food for preventing constipation. The preparation method of the calcium-fortified food comprises the following steps: preparing a wall material: adding the wall material into deionized water, and stirring to obtain a wall material solution; the wall material is prepared from the following raw materials: modified starch, xanthan gum, carboxymethyl cellulose sodium, magnesium stearate, modified inulin, sodium alginate and fucoidin; the composition for improving constipation, Arabic gum, carrageenan, lactulose and perilla seed oil are mixed, stirred to be uniform, ground and sieved, and the core material is obtained; and mixing the core material solution and the wall material solution, homogenizing by a colloid mill, and spray-drying to obtain the calcium-fortified food. According to the calcium-fortified food for preventing constipation, all the components are matched with one another to jointly improve the mechanical property of the wall material, so that the wall material is not prone to being broken, the storage life of the food is further prolonged, and meanwhile the occurrence rate 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 fortification methods for foods, and more specifically, to a preparation method and application of calcium fortified foods for preventing constipation. Background Art

[0002] Calcium is an important element in human diet. It participates in the formation of bones and teeth, participates in the physiological activities of muscles, strengthens the conduction function of the nervous system, and is essential to human health. Calcium deficiency can cause rickets, osteoporosis, vertebral deformation and other problems. In severe cases, medical treatment is required. People usually eat some substances with high calcium content to supplement the calcium needed by the human body.

[0003] In the prior art, calcium-fortified juice is usually prepared by adding calcium lactate, calcium gluconate, minerals and other calcium sources to beverages to increase the calcium required by the drinker's body. However, when these calcium sources are added to beverages, precipitation will occur, which will affect the taste and storage of the beverages. Summary of the invention

[0004] In order to solve the problem of poor stability of calcium source added to beverages, the present application provides a preparation method and application of calcium-fortified food for preventing constipation.

[0005] In a first aspect, the present application provides a method for preparing a calcium-fortified food for preventing constipation, using the following technical solution: A method for preparing a calcium-fortified food for preventing constipation comprises the following steps: (1) Wall material: adding the wall material to deionized water and stirring at room temperature for 20-30 minutes 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; (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; (3) mixing the core material solution and the wall material solution in a mass ratio of 1:4-5, homogenizing with a colloid mill to uniformly mix the wall material solution and the core material, and spray drying to obtain a calcium-fortified food; The composition for improving constipation comprises the following raw materials: one or more of 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.

[0006] By adopting the above technical scheme, a wall material solution is prepared. Among the wall material raw materials, the modified starch has good emulsification, thickening stability and film-forming properties, has the characteristics of low viscosity and easy drying, and is a good microcapsule wall material. As a microcapsule wall material, the modified starch has a dual role. It not only serves as a wall material to protect the core material, but also plays an emulsifying role during spray drying; the xanthan gum sol molecules can form super-bonded ribbon-like spiral copolymers to form a fragile glue-like network structure, showing a strong emulsification stabilization and thickening effect. The hydroxyl groups of the modified starch molecules are cross-linked with the carboxyl groups of the xanthan gum molecules, which improves the viscosity of the modified starch. The formed network structure is smooth and dense, has high mechanical properties, and is not easy to break.

[0007] Sodium hydroxymethylcellulose has the functions of moisturizing, thickening and enhancing stability. Sodium hydroxymethylcellulose can form a three-dimensional network structure in modified starch glue, increase the adhesion between starch glue particles, and cooperate with xanthan gum to increase the gel strength, viscosity and mechanical properties of starch glue, and subsequently improve the stability of starch glue to prevent starch glue from stratification and thinning. Magnesium stearate has excellent emulsification, stability, lubricity and acid resistance, which can improve the viscosity and elasticity of the modified starch system, making the performance of the modified starch system more stable; modified inulin is a water-soluble dietary fiber that can not only promote gastrointestinal motility and relieve constipation, but also can be dispersed in the network structure of modified starch, improve the mechanical properties, mechanical strength and antibacterial properties of the modified starch system, and make the gel strength between modified inulin, xanthan gum and sodium hydroxymethylcellulose better, and the obtained wall material has strong adhesion.

[0008] Sodium alginate is added as dietary fiber to increase the fiber content in the system, provide a good growth environment for beneficial intestinal bacteria, promote intestinal peristalsis, and prevent constipation. Sodium alginate can also combine with calcium ions to form soluble calcium salts, improve the bioavailability of calcium, promote calcium absorption, and avoid excessive calcium deposition in the intestines, reducing the risk of constipation. The various components in the wall material raw materials cooperate with each other to improve the mechanical properties of the wall material, making the wall material not easy to break, thereby extending the storage period of the food.

[0009] Fucoidan is added as a prebiotic ingredient. Studies have shown that fucoidan is beneficial to regulating intestinal flora. On the one hand, it can secrete beneficial metabolites, promote intestinal peristalsis and movement, accelerate the movement of food residues in the intestine, 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 intestine, thereby reducing the incidence of difficult defecation and diarrhea.

[0010] Among the core material raw materials, calcium lactate, calcium chloride and calcium citrate are soluble calcium salts that can be absorbed and utilized by the body to achieve the effect of calcium supplementation. The mixture of gum arabic and carrageenan with calcium lactate, calcium chloride and calcium citrate can enhance the adhesion of the system, making calcium lactate, calcium chloride and calcium citrate tightly bonded and improving the gel properties of the system. Astragalus powder can treat constipation. Beef powder has high protein, vitamin B1, vitamin B2 and other nutrients, which can supplement nutrients for the human body.

[0011] Hawthorn extract lowers cholesterol and promotes digestion, which is beneficial for helping digestion and stomach, and relieving constipation. Peanut powder is rich in nutrients such as lecithin, cephalin, vitamin E, etc., and has the effects and functions of lowering cholesterol, moisturizing the intestines and promoting bowel movements, and supplementing nutrition. White kidney bean extract can improve blood sugar levels, inhibit starch decomposition, and contains dietary fiber and active ingredients, which can moisturize the intestines and promote bowel movements; 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, moisturizing the intestines and promoting bowel movements, and lowering blood pressure, but also makes the components in the core material evenly dispersed, maintaining the performance of various components stable. Aloe leaf powder has the function of clearing heat and promoting bowel movements, which can help prevent and treat constipation, and at the same time has an improvement effect on acne. Hemp seed powder has a significant effect of moisturizing the intestines and promoting bowel movements, which can nourish the intestines, promote intestinal peristalsis, and improve constipation. The various components are subsequently mixed with the wall material to obtain microcapsules with good mechanical properties.

[0012] The calcium salt types used in some calcium supplement products on the market, such as calcium carbonate, are not easily completely absorbed by the human body. The unabsorbed calcium salts combine with food residues in the intestines to form hard stools, leading to constipation. The various components in the constipation-improving composition of the present application contain more dietary fiber, which makes the stool soft and easy to discharge, and can also regulate intestinal flora, stimulate intestinal peristalsis, and reduce the occurrence of constipation.

[0013] Optionally, by weight, 60-70 parts of modified starch, 10-15 parts of xanthan gum, 16-20 parts of sodium hydroxymethylcellulose, 10-14 parts of magnesium stearate, 20-25 parts of modified inulin, 5-8 parts of sodium alginate and 1-4 parts of fucoidan.

[0014] By adopting the above technical scheme, the amount of each component is further limited, so that each component cooperates to improve the mechanical properties of the wall material together. The obtained wall material has a good mechanical structure and is not easy to break. The modified starch has good emulsification, thickening stability and film-forming properties. The hydroxyl groups of the modified starch molecules cross-link with the carboxyl groups of the xanthan gum molecules, which improves the viscosity of the modified starch. The formed network structure is smooth and dense, has high mechanical properties, and is not easy to break. Sodium hydroxymethyl cellulose can form a three-dimensional spatial network structure in the modified starch glue, increase the adhesion between starch glue particles, and cooperate with xanthan gum to increase the gel strength, viscosity and mechanical properties of the starch glue. The modified inulin is dispersed in the network structure of the modified starch, and the mechanical properties, mechanical strength and antibacterial properties of the modified starch system are improved. The various components in the wall material cooperate with each other to improve the mechanical properties of the wall material together, making the wall material not easy to break, thereby extending the storage period of the food.

[0015] Optionally, the method for preparing the modified starch comprises the following steps: (1) dispersing corn starch in a sodium hydroxide solution, stirring evenly, adjusting the pH to 9-11, stirring at a temperature of 60-65° C. for 35-40 minutes, drying, and then dispersing in deionized water, rinsing with deionized water 3-4 times, and drying to obtain pretreated starch; (2) Grinding the pretreated starch obtained in step (1), sieving, and then mixing with chitosan, mango fiber and soy protein, stirring at 90-92° C. for 15-20 min, and drying to obtain modified starch.

[0016] By adopting the above technical solution, corn starch is dispersed in the sodium hydroxide solution, the solubility of corn starch in water is improved, and the subsequent processing of corn starch is facilitated.

[0017] Chitosan is biodegradable, biocompatible, antibacterial, film-forming and has good processability. It can cross-link with starch to form a network structure with strong mechanical strength and tensile strength. Mango fiber is a good dietary fiber that promotes defecation and improves constipation. Mango fiber can be dispersed in the network structure formed by chitosan and starch, improving the structural strength and mechanical properties of the network structure. Soy protein has the functions of supplementing nutrition, promoting digestion and improving immunity. Soy protein can be mixed with starch to further increase the density and mechanical properties of the network structure, improve the emulsification properties and film-forming properties of the wall material, and enable the effective release of bioactive compounds in the gastrointestinal part, which has the functions of improving bioavailability and promoting health.

[0018] Optionally, the mass ratio of the pretreated starch, chitosan, mango fiber and soy protein is 1:0.5-0.7:0.2-0.4:0.1-0.2.

[0019] By adopting the above technical scheme, the mass ratio of pretreated starch, chitosan, mango fiber and soy protein is further limited within a certain range, the mechanical properties of starch are improved, starch can form a network structure with chitosan, and has strong mechanical strength and tensile strength, mango fiber can be dispersed in the network structure formed by chitosan and starch, and the structural strength and mechanical properties of the network structure are improved, soy protein can be mixed with starch to further increase the density and mechanical properties of the network structure, and improve the emulsification properties and film-forming properties of the wall material, and the pretreated starch, chitosan, mango fiber and soy protein have a synergistic effect, and jointly improve the mechanical properties of starch, so that the subsequent microcapsule wall material has a strong mechanical structure and is not easy to break, thereby extending the storage life of the microcapsules.

[0020] Optionally, the method for preparing mango fiber comprises the following steps: crushing mango peel, dispersing it in water, adjusting the pH to 4.3-4.7, adding pectinase, performing enzymolysis at a temperature of 55-60° C. for 3-4 hours, then stirring at a temperature of 90-95° C. for 1-2 hours, adding sodium carboxymethyl cellulose, chia seed powder and gelatin, stirring evenly, filtering, drying and grinding to obtain mango fiber.

[0021] By adopting the above technical scheme, pectinase is used to remove pectin substances in mango pulp, so that the viscosity of the pulp can be reduced, the pulp becomes clear and transparent, and the pulp containing mango fiber is obtained. The chia seed powder has the effects of lowering blood sugar, beautifying and promoting digestion, and can be loaded on the surface and pores of the mango fiber. The sodium carboxymethyl cellulose has a thickening and emulsifying effect, which increases the adhesion between the mango fiber and the chia seed powder, so that the chia seed powder can stably adhere 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 closely adhered, and the mechanical strength of the system is further increased. The mango fiber has good mechanical strength, and is subsequently applied to modified starch to increase the corresponding performance of the modified starch.

[0022] Optionally, the method for preparing the modified inulin comprises the following steps: (1) dispersing inulin in a sodium hydroxide solution, stirring for 10-15 minutes, filtering, washing, and then dispersing in water, adding konjac flour, and stirring at a temperature of 75-80° C. for 1-2 hours to obtain pretreated inulin; (2) grinding seabuckthorn, black sesame, dried shrimp powder, milk powder and mulberry seeds, and then dispersing them in water, stirring at a temperature of 95-100° C. for 1-2 hours, and filtering to obtain a slurry; (3) Dispersing the inulin treated in step (1) in the slurry of step (2), adding corn dietary fiber, stirring for 2-3 hours, filtering, drying, and grinding to obtain modified inulin.

[0023] By adopting the above technical scheme, inulin is first treated with sodium hydroxide to make the surface of inulin porous, thereby increasing the specific surface area of ​​inulin and the adsorption of inulin. Konjac flour is rich in glucosan and water-soluble cellulose, which can lower blood pressure, blood lipids and blood sugar. Konjac flour can coat inulin, which not only enhances the mechanical properties of inulin, but also cooperates with inulin to jointly regulate health.

[0024] Sea buckthorn is rich in vitamin C and vitamin E, which can improve the body's antioxidant capacity, strengthen the spleen and digestion, and enhance the body's immunity. Black sesame has a high calcium content and has a good calcium supplement effect. It also has many functions such as nourishing the liver and kidneys, benefiting the essence and blood, and moistening the intestines and promoting bowel movements. Shrimp is extremely rich in calcium. Shrimp powder has the effects of enhancing immunity, replenishing calcium, and promoting metabolism. Milk powder contains high-quality protein, fat, carbohydrates, vitamins and minerals and other nutrients, which can provide the human body with essential nutrients. Mulberry seeds are rich in vitamin C, which can not only nourish the liver and kidneys, but also promote fluid production and quench thirst, moisturize the intestines. Sea buckthorn, black sesame, shrimp powder, milk powder and mulberry seeds work together to improve the body's calcium content, antioxidant properties and laxative effects.

[0025] The pretreated inulin is dispersed in the slurry, and corn dietary fiber is added. The corn dietary fiber can be loaded on the surface of the inulin, and the konjac powder makes the inulin and corn dietary fiber bond more tightly. In addition, corn dietary fiber can also improve gastrointestinal function and prevent constipation. When combined with sea buckthorn, black sesame, dried shrimp powder, milk powder and mulberry seeds, it has the characteristics of calcium supplementation, antioxidant and bowel-moisturizing properties.

[0026] Optionally, the mass ratio of inulin, konjac flour and corn dietary fiber is 1:0.1-0.3:0.4-0.6.

[0027] By adopting the above technical scheme, the mass ratio of inulin, konjac flour and corn dietary fiber is further limited within a certain range, inulin has good adsorption, konjac flour has a certain viscosity, corn dietary fiber has good mechanical properties, corn dietary fiber is loaded on the surface of inulin, and konjac flour serves as a connecting bridge, so that inulin and corn dietary fiber are more tightly bonded, thereby improving the mechanical properties of inulin, and subsequently applied to microcapsule wall materials to improve the corresponding performance of the wall materials.

[0028] Optionally, by weight, 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.

[0029] By adopting the above technical scheme, the dosage of each raw material is further limited, so that each raw material combination has a better effect of supplementing human nutrition. Calcium lactate, calcium chloride, and calcium citrate can supplement the calcium substances needed by the human body. Gum arabic and carrageenan have viscosity, so that each component is tightly bonded, and the gel properties of the system are improved. Astragalus powder can treat constipation, hawthorn extract promotes digestion, white kidney bean extract can moisten the intestines and relieve constipation, and vitamin D can promote calcium absorption. Vitamin D mainly promotes the absorption of calcium by food in the gastrointestinal tract, while reducing the excretion of calcium by the urinary system and gastrointestinal tract, so that the calcium in the food can be fully absorbed, the level of blood calcium is increased, and the calcium in the blood calcium is promoted to deposit into the bones, thereby increasing the calcium content in the bones. The components in the core material are evenly dispersed, and the performance of various components is kept stable, which is helpful for subsequent mixing with the wall material to obtain microcapsules with good mechanical properties.

[0030] Optionally, the calcium-fortified food for preventing constipation is any oral liquid preparation, solid or semi-solid preparation, including chewable tablets, film-coated tablets, capsules, powders, and granules.

[0031] In a second aspect, the present application provides a calcium-fortified food for preventing constipation and its application in food and medicine.

[0032] In summary, this application has the following beneficial effects: 1. Among the wall material raw materials in this application, the modified starch has good emulsification, thickening stability and film-forming properties, and has the characteristics of low viscosity and easy drying. It is a good microcapsule wall material. The hydroxyl groups of the modified starch molecules are cross-linked with the carboxyl groups of the xanthan gum molecules, which improves the viscosity of the modified starch. The formed network structure is smooth and dense, has high mechanical properties, and is not easy to break.

[0033] 2. The modified inulin in the present application is a water-soluble dietary fiber, which can not only promote gastrointestinal motility and relieve constipation, but also be dispersed in the network structure of modified starch, thereby 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 better, and the obtained wall material has a stronger adhesion.

[0034] 3. In the present application, the various components in the wall material raw materials cooperate with each other to jointly improve the mechanical properties of the wall material, making the wall material not easy to break, thereby extending the storage period of the food, making the components in the core material evenly dispersed, maintaining the performance of various components stable, and facilitating subsequent mixing with the wall material to obtain microcapsules with better mechanical properties. DETAILED DESCRIPTION

[0035] Preparation example of modified starch Preparation Example 1-1 The preparation method of modified starch comprises the following steps: (1) 1.5 kg of corn starch was dispersed in 2 L of 30% sodium hydroxide solution, stirred evenly, the pH was adjusted to 11 with 30% sodium hydroxide aqueous solution, stirred at 60° C. for 40 min, dried, dispersed in deionized water, rinsed with deionized water 4 times, and dried to obtain pretreated starch; (2) Grinding the pretreated starch obtained in step (1), passing it through a 30-mesh sieve, and then mixing it with chitosan, mango fiber and soy protein, stirring it at 92° C. for 20 min, and drying it to obtain modified starch.

[0036] The mass ratio of pretreated starch, chitosan, mango fiber and soy protein is 1:0.5:0.4:0.1.

[0037] The preparation method of mango fiber comprises the following steps: crushing 3 kg of mango peel, dispersing it in 5 L of water, adjusting the pH value to 4.7, adding 0.2 kg of pectinase, performing enzymolysis at a temperature of 60 DEG C for 4 hours, stirring at a temperature of 95 DEG C for 2 hours, adding 0.4 kg of sodium carboxymethyl cellulose, 0.2 kg of chia seed powder and 0.1 kg of gelatin, stirring evenly, filtering, drying and grinding to obtain mango fiber.

[0038] Among them, the enzyme activity of pectinase is 22000U / g; Preparation Example 1-2 The difference from Preparation Example 1-1 is that in step (2), chitosan is not added.

[0039] Preparation Example 1-3 The difference from Preparation Example 1-1 is that in step (2), no mango fiber is added.

[0040] Preparation Example 1-4 The difference from Preparation Example 1-1 is that in step (2), no soy protein is added.

[0041] Preparation Example 1-5 The difference from Preparation Example 1-1 is that the mass ratio of pretreated starch, chitosan, mango fiber and soybean protein is 1:0.7:0.2:0.2.

[0042] Preparation Example 1-6 The difference from Preparation Example 1-1 is that the mass ratio of pretreated starch, chitosan, mango fiber and soybean protein is 1:0.1:0.8:0.3.

[0043] Preparation Example 1-7 The difference from Preparation Example 1-1 is that in the preparation method of mango fiber, no sodium carboxymethyl cellulose is added.

[0044] Preparation Example 1-8 The difference from Preparation Example 1-1 is that chia seed powder is not added in the preparation method of mango fiber.

[0045] Preparation Example 1-9 The difference from Preparation Example 1-1 is that gelatin is not added in the preparation method of mango fiber.

[0046] Preparation example of modified inulin Preparation Example 2-1 The preparation method of modified inulin comprises the following steps: (1) Dispersing 2 kg of inulin in 3 L of 10% sodium hydroxide solution, stirring for 15 min, filtering, washing, and then dispersing in 2.5 L of water, adding konjac flour, and stirring at 80° C. for 2 h to obtain pretreated inulin; (2) Grind 0.3 kg of seabuckthorn, 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, and then disperse them in 3 L of water, stir at 100° C. for 2 h, and filter to obtain a slurry; (3) Dispersing the inulin treated in step (1) in the slurry of step (2), adding corn dietary fiber, stirring for 3 hours, filtering, drying, and grinding to obtain modified inulin.

[0047] The mass ratio of inulin, konjac flour and corn dietary fiber is 1:0.1:0.6.

[0048] Preparation Example 2-2 The difference from Preparation Example 2-1 is that in step (1), no konjac flour is added.

[0049] Preparation Example 2-3 The difference from Preparation Example 2-1 is that in step (3), corn dietary fiber is not added.

[0050] Preparation Example 2-4 The difference from Preparation Example 2-1 is that the mass ratio of inulin, konjac flour and corn dietary fiber is 1:0.3:0.4.

[0051] Preparation Example 2-5 The difference from Preparation Example 2-1 is that the mass ratio of inulin, konjac flour and corn dietary fiber is 1:0.5:0.1. Example

[0052] Example 1 A method for preparing a calcium-fortified food for preventing constipation comprises the following steps: (1) Wall material: adding the wall material to 200 kg of deionized water, stirring at room temperature for 25 min, to obtain a wall material solution; the wall material comprises the following raw materials: by weight, 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; (2) Core material: by weight, 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 astragalus powder, 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, mixed, stirred evenly, ground, and passed through a 60-mesh sieve to obtain a core material; (3) The core material solution 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, and spray-dried to obtain a calcium-fortified food.

[0053] The homogenization speed is 6000r / min, and the homogenization time is 20min. The inlet air temperature is 170℃, the outlet air temperature is 85℃, and the feed temperature is 48℃; the sodium alginate is ultra-low viscosity sodium alginate with a viscosity of 300-700cps, and the ultra-low viscosity sodium alginate and fucoidan are purchased from Qingdao Mingyue Seaweed Group Co., Ltd.

[0054] The modified starch was prepared by Preparation Example 1-1, and the modified inulin was prepared by Preparation Example 2-1.

[0055] Example 2 A method for preparing a calcium-fortified food for preventing constipation, which differs from Example 1 in that, by weight, 70 kg of modified starch, 15 kg of xanthan gum, 20 kg of sodium hydroxymethylcellulose, 14 kg of magnesium stearate, 25 kg of modified inulin, 5 kg of sodium alginate and 4 kg of fucoidan are used.

[0056] By weight: 50kg calcium lactate, 30kg calcium chloride, 28kg calcium citrate, 9kg gum arabic, 8kg carrageenan, 20kg astragalus powder, 10kg beef powder, 18kg hawthorn extract, 18kg peanut powder, 6kg white kidney bean extract, 12kg lactulose, 80kg perilla seed oil, 24kg aloe leaf powder, 10kg hemp seed powder, and 4kg vitamin D.

[0057] Example 3 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Example 1-2.

[0058] Example 4 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Examples 1-3.

[0059] Example 5 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Examples 1-4.

[0060] Example 6 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Examples 1-5.

[0061] Example 7 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Examples 1-6.

[0062] Example 8 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Examples 1-7.

[0063] Example 9 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Examples 1-8.

[0064] Example 10 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified starch is prepared by Preparation Examples 1-9.

[0065] Embodiment 11 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified inulin is prepared by Preparation Example 2-2.

[0066] Example 12 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified inulin is prepared by Preparation Example 2-3.

[0067] Example 13 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified inulin is prepared by Preparation Examples 2-4.

[0068] Embodiment 14 A method for preparing calcium-fortified food for preventing constipation, which is different from Example 1 in that the modified inulin is prepared by Preparation Examples 2-5.

[0069] Comparative Example Comparative Example 1 A method for preparing a calcium-fortified food for preventing constipation, which differs from Example 1 in that modified starch is not added.

[0070] Comparative Example 2 A method for preparing a calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified starch is replaced by an equal amount of starch.

[0071] Comparative Example 3 A method for preparing a calcium-fortified food for preventing constipation, which differs from Example 1 in that modified inulin is not added.

[0072] Comparative Example 4 A method for preparing calcium-fortified food for preventing constipation, which differs from Example 1 in that the modified inulin is replaced by an equal amount of inulin.

[0073] Performance testing The adhesives prepared in Examples 1-14 and Comparative Examples 1-4 were subjected to performance tests; Mechanical strength test: The microcapsules in the examples and comparative examples were tabletted at a pressure of 5 MPa using a tablet press to observe the damage of the microcapsules. The lower the damage rate, the higher the mechanical strength of the microcapsules.

[0074] Dispersion stability: The microcapsules of the example and the comparative example were ultrasonically dispersed in a 0.1 mol / L sodium hydroxide aqueous solution at a weight ratio of 1:100, and left at room temperature for 2 days and 5 days, respectively, to observe the stability.

[0075] Embedding rate determination: The embedding rate refers to the ratio of the content of the embedded core material composition in the microcapsule to the total amount of the core material composition added during embedding. The higher the embedding rate, the greater the amount of core material embedded and the better the effect.

[0076] Embedding rate = (total mass of the core material composition in the microcapsule - mass of the core material composition on the surface of the microcapsule) / total mass of the core material composition in the microcapsule × 100%. The test results are shown in Table 1.

[0077] Table 1 Test data of embodiments and comparative examples Combining the examples and the data in Table 1, it can be seen that the calcium-fortified foods prepared in Examples 1-2, Example 6, and Example 13 have good mechanical strength, stability, and embedding rate, wherein the average particle size of Example 1 is 20 μm, the breakage rate is 2.3%, the stability after 5 days and 10 days is better, and the embedding rate is 87.5%. This shows that the calcium-fortified food prepared in this application has high mechanical properties, is not easy to break, and thus extends the shelf life of the food.

[0078] In the preparation method of modified starch in Example 3, chitosan is not added. As shown in Table 1, compared with Example 1, the breakage rate is 3.8%, the stability is better after 5 days of placement, and there is slight sedimentation after 10 days of placement, and the embedding rate is 76.1%. It shows that chitosan has biodegradability, biocompatibility, antibacterial properties, film-forming properties and good processability, and cross-links with starch to form a network structure with strong mechanical strength and tensile strength, thereby improving the mechanical properties of modified starch and subsequently improving the mechanical properties of microcapsules.

[0079] In the preparation method of modified starch in Example 4, mango fiber is not added. As shown in Table 1, compared with Example 1, the breakage rate is 3.2%, the stability is better after 5 days of placement, and there is slight sedimentation after 10 days of placement, and the embedding rate is 79.3%. It shows that 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.

[0080] In the preparation method of modified starch in Example 5, soybean protein is not added. As shown in Table 1, compared with Example 1, the breakage rate is 2.8%, the stability after 5 and 10 days is better, and the embedding rate is 83.7%. It shows that soybean protein can be mixed with starch to further increase the density and mechanical properties of the network structure, improve the emulsification characteristics and film-forming properties of the wall material, and subsequently improve the corresponding properties of the microcapsule wall material.

[0081] Example 7 changes the mass ratio of pretreated starch, chitosan, mango fiber and soy protein. It can be seen from Table 1 that compared with Example 1, the breakage rate and embedding rate performance are better than those of Examples 3-5, but worse than those of Examples 1-2 and Example 6, indicating that the pretreated starch, chitosan, mango fiber and soy protein have a synergistic effect and jointly improve the mechanical properties of starch, so that the subsequent microcapsule wall material has a strong mechanical structure and is not easy to break, thereby extending the shelf life of the microcapsules.

[0082] In the preparation methods of mango fiber in Examples 8-10, sodium carboxymethyl cellulose, chia seed powder and gelatin are not added respectively. As can be seen from Table 1, compared with Example 1, the stability after 5 and 10 days of placement is better, 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 sodium carboxymethyl cellulose increases the adhesion between mango fiber and chia seed powder, gelatin reacts with sodium carboxymethyl cellulose and is coated on the surface of mango fiber, so that mango fiber and chia seed powder are closely bonded, and subsequently applied to modified starch, thereby increasing the mechanical properties of modified starch.

[0083] In the preparation method of modified inulin in Example 11, konjac flour was not added, and in the preparation method of modified inulin in Example 12, corn dietary fiber was not added. As shown in Table 1, compared with Example 1, the stability after 5 days was better, and there was slight sedimentation after 10 days, and the performance of breakage rate and embedding rate was significantly reduced. This shows that konjac flour can coat inulin, and corn dietary fiber can be loaded on the surface of inulin, and both enhance the mechanical properties of inulin.

[0084] Example 14 changes the mass ratio of inulin, konjac flour and corn dietary fiber. It can be seen from Table 1 that compared with Example 1, the breakage rate and embedding rate performance are better than those of Examples 11-12, but worse than those of Examples 1-2 and Example 13, indicating that konjac flour serves as a connecting bridge, making inulin and corn dietary fiber bond more tightly, thereby improving the mechanical properties of inulin, and is subsequently applied to microcapsule wall materials to improve the corresponding performance of the wall materials.

[0085] Comparative Examples 1 and 3 do not add modified starch and modified inulin, respectively. As can be seen from 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 are cross-linked with the carboxyl groups of the xanthan gum molecules, which improves the viscosity of the modified starch, and the formed network structure is smooth and dense, has high mechanical properties, and is not easy to break; the modified inulin can be dispersed in the network structure of the modified starch, and the mechanical properties, mechanical strength and antibacterial properties of the modified starch system are improved. Comparative Examples 2 and 4 respectively replace the modified starch with an equal amount of starch, and the modified inulin with an equal amount of inulin. As can be seen from Table 1, compared with Example 1, the breakage rate and embedding rate performance are significantly worse than Examples 1-2, but better than Comparative Examples 1 and 3, indicating that the modified starch and inulin of the present application have better mechanical properties, and the prepared microcapsules have better mechanical properties.

[0086] The calcium-fortified food for preventing constipation prepared in Example 1 was subjected to an animal experiment. Corresponding to Application Example 1, 10 mice and a modified vitamin D calcium tablet (control group) were fed continuously for 5 days. The feces discharged from 24 hours after the first feeding to 24 hours after the fifth feeding were collected, and the fecal calcium of the mice was calculated every day, and the average value was taken. Calcium intake (mg / day) = calcium content in feed (mg / g) × feed consumption (g / day); Fecal calcium (mg / day) = fecal calcium content (mg / g) × fecal excretion (g / day); Calculation of calcium absorption rate: Absorption rate % = [(calcium intake - fecal calcium) / calcium intake] × 100. As shown in the table below: The absorption rate of the calcium-fortified food for preventing constipation prepared in Application Example 1 of the present application 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 present application is more easily absorbed and utilized by the body, and the absorption effect is better. From the daily number of bowel movements, stool shape and stool water content, the daily number of bowel movements in Application Example 1 is 2 times, the stool shape is normal, it is solid, shaped strips, the color is dark brown, and the stool water content is 80%; while the daily number of bowel movements in the control group is 1 time, the stool is dry and hard, and the stool water content is 40%, indicating that the calcium-fortified food for preventing constipation prepared in the present application can inhibit constipation caused by calcium, promote calcium absorption, thereby reducing the incidence of difficult defecation and.

[0087] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A method for preparing a calcium-fortified food for preventing constipation, characterized in that: The steps include: (1) Wall material: adding the wall material into deionized water and stirring at room temperature for 20-30 minutes 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; (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; (3) mixing the core material solution and the wall material solution in a mass ratio of 1:4-5, homogenizing with a colloid mill to uniformly mix the wall material solution and the core material, and spray drying to obtain a calcium-fortified food; The composition for improving constipation comprises the following raw materials: one or more of 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.

2. The method for preparing a calcium-fortified food for preventing constipation according to claim 1, characterized in that: By weight, 60-70 parts of modified starch, 10-15 parts of xanthan gum, 16-20 parts of sodium hydroxymethylcellulose, 10-14 parts of magnesium stearate, 20-25 parts of modified inulin, 5-8 parts of sodium alginate and 1-4 parts of fucoidan.

3. The method for preparing a calcium-fortified food for preventing constipation according to claim 1, characterized in that: The preparation method of the modified starch comprises the following steps: (1) Dispersing corn starch in a sodium hydroxide solution, stirring evenly, adjusting the pH to 9-11, stirring at a temperature of 60-65° C. for 35-40 minutes, drying, and then dispersing in deionized water, rinsing with deionized water for 3-4 times, and drying to obtain pretreated starch; (2) Grinding the pretreated starch obtained in step (1), sieving, and then mixing with chitosan, mango fiber and soy protein, stirring at 90-92° C. for 15-20 minutes, and drying to obtain modified starch.

4. The method for preparing a calcium-fortified food for preventing constipation according to claim 3, characterized in that: 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.

5. The method for preparing a calcium-fortified food for preventing constipation according to claim 3, characterized in that: The method for preparing mango fiber comprises the following steps: crushing mango peel, dispersing it in water, adjusting the pH value to 4.3-4.7, adding pectinase, performing enzymolysis at a temperature of 55-60° C. for 3-4 hours, stirring at a temperature of 90-95° C. for 1-2 hours, adding sodium carboxymethyl cellulose, chia seed powder and gelatin, stirring evenly, filtering, drying and grinding to obtain mango fiber.

6. The method for preparing a calcium-fortified food for preventing constipation according to claim 1, characterized in that: The preparation method of the modified inulin comprises the following steps: (1) dispersing inulin in a sodium hydroxide solution, stirring for 10-15 minutes, filtering, washing, and then dispersing in water, adding konjac flour, and stirring at a temperature of 75-80° C. for 1-2 hours to obtain pretreated inulin; (2) Grinding seabuckthorn, black sesame, dried shrimp powder, milk powder and mulberry seeds, then dispersing them in water, stirring at a temperature of 95-100° C. for 1-2 hours, and filtering to obtain a slurry; (3) Dispersing the inulin treated in step (1) in the slurry of step (2), adding corn dietary fiber, stirring for 2-3 hours, filtering, drying, and grinding to obtain modified inulin.

7. The method for preparing a calcium-fortified food for preventing constipation according to claim 6, characterized in that: The mass ratio of the inulin, konjac flour and corn dietary fiber is 1:0.1-0.3:0.4-0.

6.

8. The method for preparing a calcium-fortified food for preventing constipation according to claim 1, characterized in that: In terms of weight, the ingredients include 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.

9. The method for preparing a calcium-fortified food for preventing constipation according to claim 1, characterized in that: 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 and granules.

10. A method for preparing calcium-fortified food for preventing constipation and its application in food and medicine.

Images