Low-purine high-protein five-black nutrient medium formula and preparation method thereof

Abstract

The present application relates to the technical field of special dietary food, and discloses a low-purine high-protein five-black nutrient base formula suitable for patients with hyperuricemia and gout and a preparation method thereof. The formula takes low-purine black bean powder as the main raw material, and is supplemented with black rice powder, black sesame powder, black mulberry freeze-dried powder, black medlar freeze-dried powder, inulin, xylitol and compound vitamin and mineral powder. Through scientific proportioning, the product can ensure that the purine content is less than or equal to 50 mg / 100 g, and at the same time, the nutritional index of protein is greater than or equal to 20 g / 100 g. The product can be used in meal replacement powder, cakes, puffed food and other various foods, can effectively assist patients with hyperuricemia and gout in controlling serum uric acid level, meet the daily dietary nutritional needs of the patient population, and has the health care functions of antioxidation, digestion promotion, blood sugar regulation and cardiovascular protection, and at the same time, has good industrial production adaptability, is suitable for large-scale food processing and market promotion.

Description

Technical Field

[0001] This invention belongs to the field of special dietary food technology, specifically relating to a low-purine, high-protein five-black nutritional base formula and its preparation method suitable for patients with hyperuricemia and gout. Background Technology

[0002] Purines are a class of nitrogen-containing heterocyclic compounds that play important roles in living organisms. They mainly include four types: guanine, adenine, xanthine, and hypoxanthine. Purines in the human body can be divided into endogenous and exogenous categories: endogenous purines originate from the body's own synthesis and metabolism and nucleic acid degradation, while exogenous purines are obtained through food. Ingested purines are usually not directly utilized by the body but are metabolized into uric acid, becoming the main source of blood uric acid.

[0003] Studies have found that excessive purine intake or abnormal purine metabolism can lead to the accumulation of uric acid in the body, easily causing hyperuricemia, which may then develop into gout. The occurrence of hyperuricemia is influenced by various factors, including genetic background, gender, age, lifestyle, dietary structure, medication use, and comorbidities. Among these, a high-purine diet is one of the important factors inducing this disease.

[0004] For patients with hyperuricemia and gout, dietary management needs to balance the dual goals of purine intake and nutritional balance. However, traditional dietary strategies often face a dilemma: high-protein foods (such as fish, shrimp, and meat) are generally high in purines, while low-purine foods (such as vegetables) are insufficient to meet protein requirements. Therefore, there is an urgent need to develop a new type of nutritional product that can strictly control purine content, enhance the supply of high-quality protein, and add metabolic regulatory active ingredients to assist in disease management.

[0005] Currently available nutritional products for patients with hyperuricemia and gout (patent CN114081123A / CN110140952A) achieve uric acid production inhibition through the compounding of low-purine ingredients, but generally neglect the adequate supplementation of basic nutrients such as protein, making it difficult to meet the long-term health needs of patients.

[0006] In addition, recent research on purine reduction technologies has shown a significant preference for plant proteins. Compared to animal-based raw materials such as fish, shrimp, and meat, legumes have become a research focus due to their characteristics of low saturated fat, high dietary fiber, rich phytochemicals, and low price. Furthermore, legumes can undergo targeted purine degradation while retaining protein through mature processing techniques such as soaking, sprouting, and microbial fermentation. In contrast, animal-based raw materials, due to their dense tissue and poor processing tolerance, have significantly limited purine removal efficiency and nutrient retention rates.

[0007] In view of this, the present invention proposes an innovative low-purine, high-protein five-black nutritional base formula, which selects low-purine black bean powder as the main raw material, supplemented with black rice, black mulberry, black goji berry, black sesame, inulin, xylitol, and vitamin and mineral complex. Through precise quantitative combination and proportion of each component, while ensuring low purine and high protein, the organic combination of multiple functional ingredients achieves multiple health benefits such as anti-oxidation, promoting digestion, regulating blood sugar, and protecting the cardiovascular system. This provides a special food with nutritional balance and comprehensive functions for patients with hyperuricemia and gout, as well as consumers who pursue a healthy diet. Summary of the Invention

[0008] Purpose of the invention: The purpose of this invention is to address the shortcomings of current low-purine products and provide a low-purine, high-protein, five-black nutritional base formula suitable for nutritional supplementation of patients with hyperuricemia and gout.

[0009] This invention discloses a formula for a low-purine, high-protein, five-black nutritional base suitable for nutritional supplementation in patients with hyperuricemia and gout, comprising the following raw materials in parts by weight: (1) Low-purine black bean powder: 45-55 parts; (2) Black rice flour: 13-18 portions; (3) Black sesame powder: 3-5 parts; (4) Freeze-dried black mulberry powder: 8-12 parts; (5) Black goji berry freeze-dried powder: 5-8 parts; (6) Inulin: 5-8 parts; (7) Xylitol: 3-7 parts; (8) Complex vitamin and mineral powder: 2-4 parts.

[0010] A low-purine, high-protein, five-black-ingredient nutritional food formula suitable for nutritional supplementation in patients with hyperuricemia and gout, the specific preparation method of which is as follows: (1) Raw material pretreatment: a. Black rice is roasted in a gradient (120℃ / 15min → slow cooling for 30min → 100℃ / 10min) and then pulverized through a 60-mesh sieve; b. Roast black sesame seeds in a drum at 150℃ for 5-8 minutes, then quickly cool and grind them. c. Low-purine black bean powder, black mulberry freeze-dried powder, black goji berry powder, inulin, and compound vitamin and mineral powder are sieved through a 60-mesh sieve; black mulberry freeze-dried powder and black goji berry powder are premixed at a mass ratio of 2:1. (2) Mixing and homogenizing: a. Add low-purine black bean powder, black rice, and black sesame seeds to a three-dimensional mixer and premix at 20 rpm for 10 minutes; b. Add inulin and black mulberry / black goji berry premix powder, and continue mixing for 20 minutes; c. Add xylitol and multivitamin powder, and mix for 10 minutes to ensure uniformity ≥95%; (3) Packaging: a. After filling with nitrogen (oxygen residue ≤0.5%), seal the aluminum foil bag and store it away from light.

[0011] The low-purine black bean powder of this invention is preferably prepared by microbial fermentation (such as black bean fermentation by Aspergillus oryzae), but can also be prepared by any process such as salting-out-adsorption, ultrasonic method, activated carbon adsorption method, etc. However, the finished product must meet the requirements of purine ≤50mg / 100g and protein ≥40%.

[0012] The anthocyanin content of the freeze-dried black mulberry powder described in this invention must be ≥3.5g / 100g; the anthocyanin content of the freeze-dried black goji berry powder must be ≥2.2g / 100g, in order to inhibit xanthine oxidase activity.

[0013] The vitamin and mineral complex powder of this invention contains per gram of calcium 200mg, magnesium 100mg, manganese 1mg, iron 6mg, zinc 3mg, copper 0.3mg, vitamin A 200μg, vitamin D3 3μg, vitamin B2 0.5mg, vitamin B6 0.5mg, and vitamin B... 12 0.8μg, niacin 4mg, folic acid 100μg, biotin 10μg, vitamin C 30mg, pantothenic acid 2mg, vitamin E 4mg.

[0014] The low-purine, high-protein, five-black nutritional base material described in this invention can be used to prepare meal replacement powders, pastries, puffed foods, etc.

[0015] Beneficial effects:

[0016] The nutritional base provided by this invention uses low-purine black bean powder as its core. Through scientific formulation, it achieves the core nutritional indicators of total purine ≤50mg / 100g and protein ≥20g / 100g. It can be flexibly adapted to various product forms such as meal replacement powder, pastries, and puffed foods to meet the diverse daily dietary needs of people with high uric acid.

[0017] Building upon this foundation, black rice is scientifically introduced to form a complementary pattern of essential amino acids with black beans, enhancing the biological value of protein and improving its absorption and utilization by the human body. Inulin, as a soluble dietary fiber, enhances satiety while helping to maintain intestinal flora balance and improve digestive health. Freeze-dried black mulberry powder and black goji berry powder are rich in natural anthocyanins, providing the product with a stable purplish-red color, and working synergistically with the lignans in black sesame powder to enhance antioxidant capacity and inhibit xanthine oxidase activity. The mild sweetness of xylitol replaces traditional sucrose, effectively avoiding the fructose metabolic burden on patients with hyperuricemia and gout. Simultaneously, a multivitamin and mineral powder supplements key nutrients such as calcium, magnesium, and zinc to meet daily nutritional needs and support bone, immune, and metabolic functions.

[0018] Furthermore, this invention also considers the needs of industrial production, possessing excellent market adaptability and industrial advantages. The formula design is compatible with existing food processing technologies, all raw materials can be procured through standardized processes, and it is suitable for conventional production equipment in the food industry. From raw material handling, mixing, packaging to storage, it conforms to modern industrial production processes, ensuring product quality stability and batch consistency. Moreover, this product can be flexibly adapted to various forms such as meal replacement powders, pastries, and puffed foods, expanding its market reach and providing an efficient, convenient, and scientific nutritional solution for dietary management of patients with hyperuricemia and gout, filling a market gap in this field. Detailed Implementation

[0019] The present invention will be further described below with reference to specific embodiments.

[0020] Example 1

[0021] The specific preparation method of a low-purine, high-protein, five-black meal replacement powder is as follows:

[0022] Ingredient ratio (parts by weight): Low-purine black bean powder, 50 parts; black rice powder, 13 parts; freeze-dried black mulberry powder, 10 parts; inulin, 7 parts; xylitol, 7 parts; black goji berry powder, 5 parts; black sesame, 5 parts; vitamin and mineral complex powder, 3 parts.

[0023] Preparation steps: (1) Raw material pretreatment: Pass each raw material powder through a 60-mesh sieve to ensure uniform fineness; (2) Mixing: Add all raw materials to the mixer in proportion, premix at low speed for 10 minutes, and then mix at medium speed for 20 minutes to ensure uniformity ≥95%; (3) Packaging: After the meal replacement powder is mixed evenly, it is filled with nitrogen (oxygen residue ≤0.5%), sealed in an aluminum foil bag, and stored away from light.

[0024] The low-purine, high-protein five-black meal replacement powder obtained using this method has a total purine content ≤50mg / 100g, meeting the needs of patients with hyperuricemia and gout; and a protein content ≥20g / 100g, satisfying the nutritional requirements of patients with hyperuricemia and gout. It is high in dietary fiber, providing a strong feeling of fullness. After 30 minutes of preparation, the product exhibits a sedimentation rate of 2.8%, a dispersibility score ≥90, a natural purplish-red color, a harmonious blend of bean and fruit aromas, and no beany taste.

[0025] Example 2

[0026] The specific preparation method of a low-purine, high-protein plant-based five-black pastry is as follows:

[0027] Ingredient ratio (parts by weight): Low-purine black bean powder, 45 parts; black rice powder, 18 parts; freeze-dried black mulberry powder, 8 parts; black goji berry powder, 6 parts; black sesame powder, 5 parts; inulin, 4 parts; xylitol, 5 parts; multivitamin and mineral powder, 2 parts; wheat flour, 10 parts; eggs, 10 parts; anhydrous butter, 5 parts; baking powder, 0.5 parts.

[0028] Preparation steps: (1) Mixing of powders: Mix low-purine black bean powder, black rice powder, black sesame powder, freeze-dried black mulberry powder, black goji berry powder, inulin, compound vitamin and mineral powder and wheat flour evenly and pass through a 60-mesh sieve; (2) Mixing liquid ingredients: Stir eggs, xylitol and anhydrous butter until the volume expands to twice its original size and forms a stable foam; (3) Batter preparation: Gradually add the powder to the liquid, stir at low speed until uniform, then add baking powder and stir until there are no obvious particles; (4) Shaping and baking: Pour the batter into the mold and bake at 180℃ for 20 minutes, until the surface is golden brown and the inside is cooked through; (5) Cooling and packaging: After being taken out of the furnace, cool to room temperature, pack with nitrogen, and store in a sealed container.

[0029] The low-purine, high-protein plant-based five-black cakes obtained using this method have a total purine content ≤50mg / 100g, meeting the needs of patients with hyperuricemia and gout, and a protein content ≥20g / 100g, satisfying the nutritional requirements of patients with hyperuricemia and gout. The product has a uniform structure, a soft texture, and the natural aroma of black beans and black rice, with a moderate sweetness.

[0030] Example 3

[0031] The specific preparation method of a low-purine, high-protein plant-based five-black puffed food is as follows:

[0032] Ingredient ratio (parts by weight): Low-purine black bean powder, 45 parts; black rice powder, 18 parts; freeze-dried black mulberry powder, 8 parts; black goji berry powder, 6 parts; inulin, 6 parts; black sesame powder, 5 parts; xylitol, 5 parts; compound vitamin and mineral powder, 2 parts; puffing excipients (starch, 5 parts; puffing agent, 3 parts).

[0033] Preparation steps: (1) Powder mixing: Mix low-purine black bean powder, black rice powder, black sesame powder, freeze-dried black mulberry powder, black goji berry powder, inulin, compound vitamin and mineral powder and puffed auxiliary materials evenly and pass through a 60-mesh sieve; (2) Extrusion puffing: The mixed powder is added to a twin-screw extruder and puffed at 140–160℃, with a screw speed of 200–300 rpm, an extrusion time of 20–30 s, and a moisture content of 10–12%. (3) Cooling and seasoning: After puffing and molding, the product is allowed to cool naturally. A small amount of low-purine vegetable oil can be sprayed onto the surface to enhance the taste. (4) Packaging and storage: Nitrogen-filled and sealed packaging, stored away from light.

[0034] The high-purine, high-protein plant-based five-black puffed food obtained using this method has a total purine content ≤50mg / 100g, meeting the needs of patients with hyperuricemia and gout, and a protein content ≥20g / 100g, satisfying the nutritional requirements of patients with hyperuricemia and gout. The product has a crispy texture, a purplish-red color, a puffing rate ≥3.5 times, a water absorption rate ≥1.8 times, is rich in dietary fiber and natural antioxidants, and has a mild sweetness.

[0035] It should be understood that the above embodiments are merely illustrative of specific implementations of the present invention and are not intended to limit the scope of protection of the present invention. Any reasonable adjustments, equivalent substitutions, or improvements made by those skilled in the art based on the technical concept of the present invention to the proportions of the formulation components, raw material processing technology, or selection of functional excipients, as long as the technical solution does not substantially deviate from the core innovation of the present invention of "synergistic effect of low purine (≤50mg / 100g) and high protein (≥20g / 100g)," should be considered to fall within the scope of protection of the claims of the present invention.

Claims

1. A low-purine, high-protein, five-black nutrient base formula, characterized in that, Including the following parts by weight of raw materials: (1) Low-purine black bean powder: 45-55 parts; (2) Black rice flour: 13-18 portions; (3) Black sesame powder: 3-5 parts; (4) Freeze-dried black mulberry powder: 8-12 parts; (5) Black goji berry freeze-dried powder: 5-8 parts; (6) Inulin: 5-8 parts; (7) Xylitol: 3-7 parts; (8) Complex vitamin and mineral powder: 2-4 parts.

2. The low-purine, high-protein, five-black nutrient base formula according to claim 1, characterized in that, The low-purine black bean powder has a purine content of ≤50 mg / 100 g and a protein content of ≥40%.

3. The low-purine, high-protein, five-black nutrient base formula according to claim 1, characterized in that, The anthocyanin content of the freeze-dried black mulberry powder is ≥3.5 g / 100 g, and the anthocyanin content of the black goji berry powder is ≥2.2 g / 100 g.

4. The low-purine, high-protein, five-black nutrient base formula according to claim 1, characterized in that, The compound vitamin and mineral powder contains the following proportions per gram: 200mg calcium, 100mg magnesium, 1mg manganese, 6mg iron, 3mg zinc, 0.3mg copper, 200μg vitamin A, 3μg vitamin D3, 0.5mg vitamin B2, 0.5mg vitamin B6, and [other vitamins missing]. 12 0.8μg, niacin 4mg, folic acid 100μg, biotin 10μg, vitamin C 30mg, pantothenic acid 2mg, vitamin E 4mg.

5. The low-purine, high-protein five-black nutrient base formulation according to claims 1–4, characterized in that, It can be used to prepare various food products such as meal replacement powders, pastries, and puffed foods.