CN103098905A - 一种纳豆乳粉的制法 - Google Patents
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Abstract
本发明揭示了一种纳豆乳粉的制法，包含原料的制备，纳豆的制备，纳豆乳粉的制备三部分。以纳豆、豆乳粉为基料，加工而成的纳豆乳粉含有大豆乳粉和醋的营养素和生理活性成分，可降低血液中的中性脂肪和胆固醇，有效软化血管。降压、降脂，降血清胆固醇，防止动脉粥样硬化。对肥胖症、高血脂、高血压有显箸的效果，具有人们从未了解的生理活性，同时纳豆乳粉是富钾、鋅等矿物质元素，是一种碱性食品，在体内生成碱性物质，防止体液酸化，达到调节酸钙平衡，纳豆乳粉还是一种低血糖升成指数的食品。实施本发明的纳豆乳粉的制法，能够满足广大患者对治疗糖尿病进行多种选择的要求。
Description
技术领域
本发明涉及一种食用粉的制法，尤其涉及一种纳豆乳粉的制法。
背景技术
中国疾病控制中心最新报告显示：目前我国高血压和血脂异常人群近1.6亿。我国糖尿病者已超过9200万，还有1.5亿人属糖尿病前期——血糖偏高的人群，虽还未发展到糖尿病的程度，但患糖尿病的危险性极大。且发病率呈向年轻化发展态姿。糖尿病者与高血糖人群往往同时伴生高血压、高血脂、高血粘症状。糖尿病已成为继癌症、心血管病之后的人类第三杀手。
纳豆具有优异的生理功能。a预防及溶解血栓。其机理：高血粘、高血脂促使血栓形成。1g纳豆含10亿个纳豆菌，纳豆激酶能抑制血小板凝集，调节胆固醇，降血脂，从而起到预防血栓的作用。血栓的主要成分是纤维蛋白。纳豆激酶能激活人体内的酶原，使酶原转化成纤维蛋白酶，把纤维蛋白溶解，从而起到溶解血栓的作用。常用溶栓药物尿激酶、蚓激酶的作用时间只能维持4～10min，而纳豆激酶可持续12h，高出60倍之多。b改善肠胃功能。纳豆菌进入人体肠道内，产生100多种高活性酶，并给有益菌创造一个良好的生长发育的环境。纳豆菌的代谢产物——吡啶二羧酸，可以有效杀灭、抑制肠道内的有害菌群的繁殖，使肠内菌群达到动态平衡，增强消化机能。c活性VK2和优质蛋白质、肽形成骨原蛋白，骨原蛋白与钙生成骨质，向骨中蓄积；大豆异黄酮可防止骨质流失，增加骨密，预防骨质疏松。d纳豆可预防癌症。其机理，其一，纳豆多糖可诱导干扰素的产生，引起非特异免疫，具有抑制癌细胞活性的作用；其二，吡啶二羧酸具有诱导癌细胞凋亡，猝灭癌细胞的作用；其三，异黄酮可以抑制癌细胞制造新生毛细血管，使其无法得到供血和营养，最终癌细胞因无生存条件而死亡。其四，大豆皂苷，可有效清除自由基，杀灭癌细胞，防止癌变。e纳豆具有双向调节血压的作用。调节肾脏抑制血管紧张素的分泌，从源头控制血压升高或降低。大豆肽具有降血压、血脂和胆固醇的作用。f纳豆具有降脂的作用。纳豆中富含亚油酸和大豆磷脂，能有效控制血液中脂肪含量。g纳豆具有调节血糖约的作用。纳豆能剌激胰岛素分泌。胰肽酶E抑制血糖增加。
近年我国引进、选育出多种特种保健食品。特种保健食品系指富含食品功能因子或及药理因子，进入人体后，对生理节律的疏导、调节、平衡明显有益、有效、有活性。现多为炒菜食用，或泡茶饮用，可以说这是低效应用，由于菜用、茶用，受地域、季节及其流通环节的限制，难以成为常食食品。
发明内容
鉴于上述现有技术存在的缺陷与不足，本发明的目的是：提出一种工艺简单、又对糖尿病具有一定疗效的纳豆乳粉的制法。
本发明的目的，将通过以下技术方案得以实现：一种纳豆乳粉的制法如下：
原料的制备：
②配料：以制品的质量百分数为100计；无味豆乳粉：45％；异麦芽低聚糖：粉体，用量为15％；
纳豆的制备：
①原料：蛋白型大豆若干，纳豆菌胶囊若干；
②设备：纳豆机；
③制法：
①低温干燥：真空低温干燥（控温45±2℃），干燥终点为8.0％；
②粉碎：干燥物料冷却至室温后，先用辊压机粗破碎，后用气流粉碎机粉碎成300～400目／50mm的微粉体，即为基料；
③混配、包装：基料与无味豆乳粉、辅料按配比置于DLH—P型多角变距锥形混合机，混合5～8min，用粉剂自动包装机包装，小包裝：食品级塑袋，每包50g；
④微波灭菌：SK-WB-20微波袋装食品杀菌机，微波频率：2450MHZ±50MHZ；灭菌时间1～2min，调速传输速度来控制，料层深度≦50mm；
附图说明
图1是本发明纳豆乳粉的制备工艺图。
具体实施方式
一种大豆芽体杏仁红枣乳粉的制法，其步骤如下：
②配料：以制品的质量百分数为100计；无味豆乳粉：45％；异麦芽低聚糖：粉体，用量为15％；
①原料：蛋白型大豆1000g，纳豆菌胶囊10粒；
②设备：纳豆机；
③制法：
①低温干燥：真空低温干燥（控温45℃），干燥终点为8.0％；
②粉碎：干燥物料冷却至室温后，先用辊压机粗破碎，后用气流粉碎机粉碎成300目／50mm的微粉体，即为基料；
③混配、包装：基料与无味豆乳粉、辅料按配比置于DLH—P型多角变距锥形混合机，混合5min，用粉剂自动包装机包装，小包裝：食品级塑袋，每包50g；
④微波灭菌：SK-WB-20微波袋装食品杀菌机，微波频率：2400MHZ；灭菌时间2min，调速传输速度来控制，料层深度50mm；
集合包装：铝箔封口机，铝箔包裝袋，內放10个小包。
综上所述，本发明以纳豆为原料，利用现代先进工艺制取的纳豆乳具有调节胆固醇，降血脂，有效杀灭、抑制肠道内的有害菌群的繁殖，使肠内菌群达到动态平衡，增强消化机能，预防癌症，还具有双向调节血压，降脂，调节血糖，燃烧脂肪的作用。长期食用纳豆乳粉对人体生理的疏导、调节和平衝十分有益、有效。并有利减少血糖的生成和波动，维持人体的体液的微碱性，明显的降低血脂，降低血糖的作用，提高抗氧化活性，清除体內多余的自由基，抑制脂质过氧化反应，延缓衰老的功效，是为各年龄段人群，特别是糖尿病人首选功能性食品。
Claims (1)
1.一种纳豆乳粉的制法，其工艺步骤如下 ：
原料的制备：
基料：纳豆：40％；
②配料：以制品的质量百分数为100计；无味豆乳粉：45％；异麦芽低聚糖：粉体，用量为15％；
①原料：蛋白型大豆若干，纳豆菌胶囊若干；
②设备：纳豆机；
③制法：
粗豆乳粉的制备：
①低温干燥：真空低温干燥（控温45±2℃），干燥终点为8.0％；
②粉碎：干燥物料冷却至室温后，先用辊压机粗破碎，后用气流粉碎机粉碎成300～400目／50mm的微粉体，即为基料；
③混配、包装：基料与无味豆乳粉、辅料按配比置于DLH—P型多角变距锥形混合机，混合5～8min，用粉剂自动包装机包装，小包裝：食品级塑袋，每包50g；
④微波灭菌：SK-WB-20微波袋装食品杀菌机，微波频率：2450MHZ±50MHZ；灭菌时间1～2min，调速传输速度来控制，料层深度≦50mm；
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