WO2010121391A1

WO2010121391A1 - Solid food comprising dietary fiber and/or foodstuff rich in dietary fiber, preparation and use thereof

Info

Publication number: WO2010121391A1
Application number: PCT/CN2009/000420
Authority: WO
Inventors: 刘凤鸣
Original assignee: 北京康华源医药信息咨询有限公司
Priority date: 2009-04-21
Filing date: 2009-04-21
Publication date: 2010-10-28

Abstract

A solid food comprising dietary fiber and/or foodstuff rich in dietary fiber，preparation and use thereof. The said solid food is made of materials comprising dietary fiber and/or foodstuff rich in dietary fiber, alginate, solidifying agent and water, and is made into multiple edible formulations.

Description

Solid food containing dietary fiber and/or dietary fiber and preparation thereof

Law and application

Technical field

The invention relates to the field of foods, in particular to a solid food prepared by using dietary fiber and/or dietary fiber rich in food as a raw material, and a preparation method and application thereof.

Background technique

Modern medicine refers to overnutrition and undernutrition as malnutrition, and chronic malnutrition will trigger a variety of metabolic diseases. At present, diseases caused by overnutrition and improper lifestyle have become the number one killer of human health, and the incidence of various fatal chronic metabolic diseases such as obesity, hypertension, coronary heart disease, diabetes, colorectal cancer and so on has risen sharply. This is related to excessive intake of plant foods and excessive intake of animal foods.

Dietary fiber refers to the sum of edible plant-based ingredients and similar substances that cannot be digested and absorbed in the human small intestine, mainly including cellulose, hemicellulose, pectin and hydrophilic colloidal substances, such as gum algae polysaccharides; Also included are lignin contained in plant cell walls; substances not decomposed by human digestive enzymes, such as resistant starch, resistant dextrin, resistant oligosaccharides, modified cellulose, viscous, oligosaccharides, and A small amount of related ingredients such as wax paper, keratin, cork and so on. Dietary fiber has laxative, regulates blood sugar concentration, lowers blood fat, etc.: one or more physiological functions. Dietary fiber is an edible botanical ingredient, not an animal ingredient. Roots are classified into soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) according to their solubility in water. The soluble dietary fiber includes a hydrophilic colloidal substance such as pectin and a part of hemicellulose, and the insoluble dietary fiber (IDF) includes cellulose, lignin and partial hemicellulose. . ..

There is growing evidence that dietary fiber is one of the essential ingredients in the body to maintain human health. Increasing dietary fiber intake has many benefits for the human body. 1) Prevention and treatment of constipation: The dietary fiber is bulky, can promote intestinal peristalsis, reduce the residence time of food in the intestine, and the water is not easily absorbed. On the other hand, the dietary fiber is fermented by bacteria in the large intestine, directly absorbing the water in the fiber, making the stool soft and causing a laxative effect. 2) Conducive to weight loss: Most obese people are generally associated with increased heat intake or reduced physical activity in food. Increasing the dietary fiber content in the diet can reduce the heat energy intake, and the digestion and absorption of nutrients in the intestine also decline, eventually causing body fat consumption and reducing weight. 3) Prevention of colon and rectal cancer: The occurrence of these two types of cancer is mainly related to the long-term residence time of carcinogens in the intestine and long-term contact with the intestinal wall. Increasing the fiber content in the diet, the concentration of carcinogens is relatively reduced, and the dietary fiber stimulates the bowel movement, and the contact time between the carcinogen and the intestinal wall is greatly shortened. 4) Prevention and treatment of hemorrhoids: The occurrence of hemorrhoids is caused by long-term blockage and accumulation of blood due to constipation. Due to the laxative effect of dietary fiber, the pressure around the anus can be reduced, and the blood can be circulated smoothly, thereby preventing and treating acne. 5) Reduce blood lipids, prevent coronary heart disease: Because some ingredients in dietary fiber can bind cholesterol, lignin can bind bile acid and directly excrete it from the feces, thus consuming cholesterol in the body to supplement the cholesterol consumed in bile. This lowers cholesterol and thus has the effect of preventing coronary heart disease. 6) Improve the symptoms of diabetes: Pectin in dietary fiber can prolong the residence time of food in the intestine, reduce the rate of glucose absorption, and make blood sugar not rise sharply after meal, which is conducive to the improvement of diabetes. Long-term increase in dietary fiber in the diabetes diet can reduce insulin requirements and control metabolism after meals. 7) Prevention and treatment of gallstones: The formation of gallstones is related to the high cholesterol content of bile. Because dietary fiber can bind cholesterol, it promotes the secretion and circulation of bile. Thus, the formation of gallstones can be prevented. 8) Prevention of breast cancer in women: According to epidemiological findings, the occurrence of breast cancer is associated with high dietary fat, high sugar, high meat and low dietary fiber intake.

The cellulose-rich foods we often eat include corn, barley, broad beans, brown rice, sweet potatoes and other products, and various natural fruits. In addition, there are vegetables such as celery, leeks, cabbage, radishes, pumpkins, and bamboo shoots. With the improvement of living standards, people's dietary structure has undergone profound changes. The most important feature of this change is the gradual transition from plant-based foods to vegetal and animal foods (meat, eggs, milk). , even animal food-based dietary structure. The total dietary fiber intake recommended by the US FDA is 30-35 grams per day. According to the Chinese Nutrition Society's 2000 reference quota for Chinese residents, the dietary fiber intake per person is 30.2 grams per day. According to the survey, the average daily dietary fiber per capita in China is 13.3 grams, and the fiber vegetarian diet is significantly lower. Therefore, a solid food rich in dietary fiber, low in fat and low in calories was developed to replace staple foods such as strips such as noodles, flakes such as noodles and noodles, granular forms such as rice grains, and block shapes. Cut dough, etc., or used to make food, health food or other food substitutes, will effectively prevent or reduce overnutrition, reduce body weight, reduce the incidence of cardiovascular and cerebrovascular diseases, tumors, diabetes, etc., and improve the health of the population. Significance.

Invention disclosure

It is an object of the present invention to provide a solid food prepared from dietary fiber and/or dietary fiber-rich food, and a preparation method and application thereof.

The solid food prepared by using dietary fiber and/or dietary fiber-rich food as raw material is prepared by using dietary fiber and/or dietary fiber-rich food, alginate, curing agent and water as raw materials. Prepared according to the following method: The dietary fiber and/or dietary fiber-rich food is mixed with water-soluble alginate to make dietary fiber and/or dietary fiber rich in food and water-soluble alginate An aqueous mixture, which is then cured with a curing agent to form a solid food product comprising dietary fiber and/or dietary fiber-rich food and water-insoluble alginate, wherein the dietary fiber is various types of edible dietary fiber, including Can The soluble dietary fiber (SDF) and the insoluble dietary fiber (IDF) are added in an amount of 10-98%, preferably 5% to 85%, based on the total weight of the solid raw material. Dietary fiber is rich in food including vegetables, fruits, cereals, potatoes, legumes and processed products, and the content is 10%-98%, preferably 5%-85, by weight of the total weight of the solid raw materials. %.

Vegetables are important plant foods after food, with high dietary fiber, low fat, low calorie, high vitamins and minerals, and a variety of essential amino acids. Edible vegetables, roots, such as radish, carrots, peas, stalks; stems, such as potatoes, alfalfa, lettuce, mustard; leaves, such as cabbage, Chinese cabbage, leeks, kale; flowers, such as broccoli, day lily; (seed), such as cucumber, eggplant, kidney bean, edamame; and fruiting bodies of fungi. Therefore, vegetables can be defined as: one or two-year-old and perennial herbaceous plants, a few woody plants, fungi, algae, ferns, etc., which are soft and juicy organs as food, collectively referred to as vegetables. There are many kinds of vegetables and plants, and there are many wild or semi-wild species, such as amaranth, purslane, sage, dandelion, houttuynia, etc., which can also be eaten as vegetables.

There are currently more than one hundred kinds of vegetables cultivated, of which 40 or 50 are mainly cultivated. In the same species, there are many varieties, each of which has different types and varieties, which can be divided into the following categories: (1) Root vegetables; refers to vegetables with enlarged meat roots as edible parts. Includes radishes, carrots, kohlrabi, turnips, root beets, etc. : (2) Cabbage: Serve with soft leaf clumps, leaf balls, tender stems, and flower balls. Such as cabbage (Chinese cabbage, Chinese cabbage), cabbage (cabbage, broccoli, broccoli, Brussels sprouts, broccoli), mustard (soy mustard, snow scorpion, cabbage mustard). (3) Green leafy vegetables: served with young leaves or tender stems. Such as lettuce, celery, spinach 'vegetables, sage, scallions, leeks, leeks, and sunflowers. (4) Onion and garlic: It is eaten by bulbs (leaf base of leaf sheath), pseudo stem (leaf sheath), tubular leaf or ribbon. Such as onions, garlic, green onions, chives, leeks, etc. (5) Solanum refers to the Solanaceae vegetable with the fruit as the edible part. Includes tomatoes, peppers, eggplants, etc. (6) Cucumber refers to the cucurbitaceae vegetable with the fruit as the edible part. Including pumpkin, cucumber, tong melon, melon, melon, loofah, bitter gourd, etc. (7) Beans: Legumes _ri that are served with tender pods or beans include peas, kidney beans, broad beans, peas, lentils, and beans. (8) Dioscorea: It is served in underground tubers or roots, including 3⁄4 families of potatoes, Taro of the Araceae, Yam of the Dioscorea, and Beans of the Leguminosae. (9) Ice vegetables: Vegetables that need to be grown in marshes. Such as 藕, 茭 white, sage mushroom, 荸荠, celery, 褰 and so on. (10) Perennial vegetables: refers to vegetables that can be harvested for many years after planting. Perennial herb vegetables such as day lily, cypress, lily, and leeks, and perennial woody vegetables such as bamboo shoots and camphor. ( ) Edible fungi: refers to edible, non-toxic mushrooms, straw mushrooms, mushrooms, enoki mushrooms, bamboo stalks, monkey heads, fungus, white fungus, etc. Fruit is also an important vegetable food after food. It has high dietary fiber, low fat, low calorie, high vitamins and minerals, and contains many essential amino acids. Fruit classification by agricultural biology It is a deciduous fruit tree fruit and an evergreen fruit tree fruit, among which deciduous fruit trees include pome fruits such as apples, pears, papayas, and hawthorn; stone fruits such as peaches, apricots, plums, cherries, and alfalfa; nuts, such as walnuts, Chestnuts, ginkgo and hazelnuts, etc.; berries, such as grapes, grass, ' ^: 'vinegar, kiwi and raspberry; etc.; persimmons, such as persimmon, black dates, dates and jujube. Evergreen fruit trees include citrus fruits such as orange, mandarin, grapefruit, orange, lemon, alfalfa, yellow peel and grapefruit; berries such as star fruit, rose apple, lian fog, sapodilla, narcissus, papaya And lychee; lychee, such as lychee, longan, etc.; stone fruit, such as olives, olives, mango, bayberry, etc.; nuts, such as cashews, coconut, toon, brazil nuts, durian, etc.; pods. Choi, carob, wing, etc.; poly fruit, such as spinach, custard and lychee; herbaceous, such as bananas and pineapples; vines (vines), such as passionflower And Nan Huzi and so on.

Some foods are also rich in dietary fiber, such as cereals, rice, wheat noodles, millet, corn, etc., potato food, sweet potatoes, potatoes, etc., beans, soybeans, red beans, mung beans, etc.

The dietary fiber-rich food of the present invention can be used in various forms for the preparation of solid foods. The vegetable is in the form of a mixture of one or more of fresh vegetable and vegetable pulp and vegetable puree, dehydrated vegetable and dehydrated vegetable powder, freeze-dried vegetable and freeze-dried vegetable powder. The fruit is in the form of a mixture of one or more of fresh fruit and fruit pulp and fruit puree, dehydrated fruit and dehydrated fruit powder, freeze-dried fruit and freeze-dried fruit powder. The cereal, potato, Bean food, in the form of flour, starch, juice and other processed products

Π

RP o

The curing agent is an aqueous solution containing one or more metal cations of Ca ²⁺ , Mg ²⁺ , Fe ²⁺ or Zn ²⁺ , and has a calcium chloride solution, a calcium carbonate solution, a magnesium chloride solution, and chlorine. The iron solution, the zinc chloride solution and the like are most commonly used, and the solution concentration thereof is 5 to 200 g/L, preferably 10 to 150 g/L, more preferably 20 to 100 g/L.

The water-soluble alginate comprises sodium alginate, potassium alginate and ammonium alginate in an amount of 0.5% to 30% by weight, preferably 1% to 20% by weight _, based on the total weight of the solid raw material by weight; In the solid raw material having a total volume of 1 L of total volume, 5 to 100 g, preferably 10 to 80 g, of alginate is added.

The sodium alginate is a substance having the following characteristics:

Sodium alginate, also known as sodium alginate, sodium alginate, sodium alginate, sodium alginate

English name: Sodium alginate, Kelgin, Sodium polymaiinuronate

Molecular formula: (C ₆ H ₇ NaO ₆ )n

CAS No.: 9005-38-3 o

Character Description: White or light yellow powder, slowly dissolved in water, forming a viscous solution, insoluble in ethanol, chloroform or ether, odorless and tasteless, 1% aqueous sodium alginate solution has a pH of 6-8, viscosity is The pH is stable from 6 to 9 and the viscosity is lowered when heated above 80 °C. This product is hygroscopic and is a hydrophilic polymer with very strong hydration. The potassium and ammonium alginate salts and calcium alginate, magnesium alginate, iron alginate or zinc alginate are different salt compounds of alginic acid in the above sodium alginate.

The solid food contains an additive in an amount of from 0 to 90% by weight based on the total weight of the solid raw material. The additive is selected from one or more of a sugar substance, a lipid substance, a protein, a vitamin, a mineral, a food additive, a flavoring agent, a substance having a laxative function, and other edible and pharmaceutical preparation dressings. mixture. Among them, the substance having laxative function is selected from the group consisting of polyethylene glycol, cooked rhubarb, senna leaf, almond, Cistanche, Polygonum multiflorum, Angelica, ramie, hemp seed, Yu Liren, aloe vera, agar, magnesium sulfate, hydrogen One or more mixtures of cerium oxide, sorbitol, galacto-sugar glycoside, inulin.

Prevention and treatment of constipation is one of the beneficial functions commonly recognized in the use of dietary fiber. It absorbs water by volume expansion so that the water is not easily absorbed. It stimulates intestinal peristalsis and reduces the residence time of food in the intestine. Dietary fiber is in the large intestine. Bacterial fermentation directly absorbs the water in the fiber, making the stool softer, which in turn produces a laxative effect. However, in actual use, people have neglected the side effects of dietary fiber leading to constipation. When the dietary fiber intake is large, especially when the disposable intake is more than 10 grams, constipation, abdominal distension, and abdominal pain may occur. The rare side effects are intestinal obstruction caused by the formation of fibrin in the intestine, which occurs with dietary fiber itself. With the opposite effect of laxatives and prevention of constipation, these side effects occur more frequently in elderly or extremely thin patients. The main cause of these side effects is that the dietary fiber has a strong stimulating effect on the intestinal peristalsis of the intestine above the colon, and the stimulation of intestinal peristalsis is weakened after entering the colon, which causes the dietary fiber to dehydrate, accumulate and bacteria in the colon. Fermentation produces gas, causing bloating, constipation, and even the formation of fibrous feces to cause intestinal obstruction. Because dietary fiber has a low dose of laxative and high dose intake leads to constipation, so in the solid food, laxative functional substances are added in proportion to the weight, so laxative The intake of functional substances in the intestines is positively correlated with the intake of dietary fiber. The more dietary fiber intake, the more intake of laxative and intestine functional substances, by appropriately adjusting the ratio of the two. When low-dose intake of dietary fiber is produced, the intake of laxative and intestine functional substances is less than the efficacy dose, and the normal laxative function of dietary fiber is maintained, and when the dietary fiber is ingested at a high dose, the fecal and intestinal function substances are taken. The intake also increases, reaching the efficacy dose level, which in turn effectively counteracts the side effects of dietary fiber leading to constipation. The specific ratio of the two is determined by the type and characteristics of the dietary fiber used and the type and characteristics of the laxative functional substance used. The content of the substance having the laxative function of the present invention is from 1% to 50%, preferably from 3 to 50%, more preferably from 5% to 45%, based on the weight of the dietary fiber.

Because the chemical structure of dietary fiber contains many hydrophilic groups, it has strong expansibility and water holding capacity. The dietary fiber of different sources has great expansion and water holding capacity. For example, the dietary fiber extracted from kelp has a swelling power of 54 ml / g, holding water capacity of 3201 %; dietary fiber extracted from wheat straw, its expansion force and water holding capacity respectively It is 4.7~6.9 ml/g, 740~880%; the corn fiber dietary fiber expansion force is 18.2 ml/g, and the water holding capacity is 930%. Dietary fiber's water retention and water swelling are easy to cause satiety. At the same time, dietary fiber can also affect the digestion and absorption of carbohydrates and other ingredients in the body, making it difficult for people to produce hunger. Therefore, take appropriate dietary fiber. It can effectively prevent or reduce overnutrition, prevent obesity, reduce body weight, and reduce the incidence of cardiovascular and cerebrovascular diseases, tumors, and diabetes.

The preparation method of the solid food of the invention comprises the following steps:

1) taking water-soluble alginate, dietary fiber and/or dietary fiber-rich foods;

2) mixing the water-soluble alginate, dietary fiber and/or dietary fiber-rich food with water under agitation to form water-soluble alginate with dietary fiber and/or food rich in dietary fiber a mixture; 3) formulating a curing agent, the curing agent being an aqueous solution containing any one or any of Ca ²⁺ , Mg ²⁺ , Fe ²⁺ or Zn ²⁺ ;

4) curing the water-soluble alginate obtained in the step 2) with the dietary fiber and/or the dietary fiber-rich food mixture by using the curing agent obtained in the step 3) to obtain the dietary fiber and/or Or solid foods rich in food and water-insoluble alginate.

The use of the solid food provided by the present invention in the preparation of various foods and health foods is also within the scope of protection of the present invention. The solid food provided by the invention can be used for preparing a plurality of semi-finished products, such as strips instead of noodles, flakes instead of noodles and noodles, granules instead of rice noodles, chunks instead of cut noodles, etc.; Instant noodles, pasta, taro and biscuits, snacks, snacks, snacks, biscuits, snack bars, etc.; health foods such as tablets, capsules, granules, etc.

The best way to implement the invention

The invention is further illustrated by the following specific examples, but the invention is not limited to the following examples. The method for preparing a solid food provided by the present invention can be carried out according to the following specific steps:

1) taking a certain amount of water-soluble alginate, dietary fiber and/or dietary fiber rich in food and additives;

2) taking an appropriate amount of water and making an aqueous mixture of water-soluble alginate and dietary fiber and/or dietary fiber rich in food and additives under agitation;

3) a curing agent containing an aqueous solution of one or more metal cations of Ca ²⁺ , Mg ²⁺ , Fe ²⁺ or Zn ²⁺ ;

4) There are two specific methods for preparing solid foods in bulk. - a) Spraying the curing agent into the configured water-repellent mixture under agitation to form a dietary fiber and/or dietary fiber rich in food and water. Insoluble alginate, which cures;

b) placing the configured aqueous mixture in a curing agent to form alginate containing dietary fiber and/or dietary fiber rich in food and water insoluble, to cure; 5) If preparing other forms of food, spraying, dropping or extruding the configured aqueous mixture into a curing agent to form alginate containing dietary fiber and/or dietary fiber rich in food and water insoluble, Curing

6) Collecting, packaging, and obtaining the solid food provided by the present invention.

Wherein, the step 2) preparation of the aqueous mixture comprises the following methods: if the dietary fiber and/or the dietary fiber is rich in food, the water-soluble alginate is first added to an appropriate amount of water under stirring, Water-soluble alginate slurry, which is enriched with dietary fiber and/or dietary fiber rich in food and additives in a water-soluble alginate slurry under agitation to prepare water-soluble alginate and dietary fiber and/or dietary fiber rich An aqueous mixture containing food and additives;

If fresh vegetables or vegetable paddles or vegetable purees are used as raw materials, the vegetables are first made into a paddle shape, and then water-soluble alginate and additives are added under stirring to prepare water-soluble alginate and vegetables and additives. Aqueous mixture;

If dry vegetables are used as raw materials, the water-soluble alginate is first added to an appropriate amount of water under stirring to prepare a water-soluble alginate slurry, and then the dried vegetables are pulverized, and the vegetable powder and the additive are stirred under stirring. Adding water-soluble alginate slurry to form an aqueous mixture of water-soluble alginate and vegetables and additives;

If vegetable powder is used as raw material, the water-soluble alginate is first added to an appropriate amount of water under stirring, and a water-soluble alginate paddle is prepared, and the vegetable powder and the additive are added to the water-soluble seaweed under stirring. In the acid salt slurry, an aqueous mixture of water-soluble alginate and vegetables and additives is prepared.

Example 1. Preparation of solid strip food using dietary fiber powder as raw material

Raw materials: dietary fiber with a purity of 80% (referred to as dietary fiber), polyethylene glycol, sodium alginate, calcium chloride.

Method: Take 1500 g of dietary fiber and 50 g of polyethylene glycol, stir and mix to make a mixture. 150 g of sodium alginate and 10 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, the prepared mixture was gradually added to a thick slurry while the alginate was homogenized and stirred. Dispense 10 liters of 3 % calcium chloride solution. Then, the prepared thick slurry is extruded into a calcium chloride aqueous solution to form a strip. After it is solidified, it is taken out, rinsed with water, drenched with water, sealed with 300 g (wet weight) per bag, and stored for consumption. . Example 2: Preparation of solid foods with dietary fiber as raw material and vegetables

Raw materials: dietary fiber with a purity of 80% (referred to as dietary fiber), celery powder, polyethylene glycol, soy protein powder, multivitamin mineral composite tablets, sodium alginate, calcium chloride.

Method: Take 1000 grams of dietary fiber, 500 grams of celery powder, 50 grams of polyethylene glycol, 500 grams of soy protein powder, 5 grams of multivitamin mineral complex, stir and mix to make a mixture. Take 150 grams of sodium alginate, 10 liters of water, sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, the prepared mixture was gradually added under stirring to prepare a thick slurry. Configure 10% 5% aqueous calcium chloride solution. Then, the prepared thick slurry is extruded into a calcium chloride aqueous solution to form a strip. After it is solidified, it is taken out, rinsed with water, drenched with water, sealed with 300 g (wet weight) per bag, and stored for consumption. . Example 3 Preparation of solid food with dietary fiber powder as raw material and flour

Raw materials: dietary fiber with a purity of 80% (referred to as dietary fiber), flour, polyethylene glycol, soy protein powder, multivitamin mineral composite tablets, sodium alginate, calcium chloride.

Method: Take 1 kg of dietary fiber, 500 g of flour, 50 g of polyethylene glycol, 100 g of soy protein powder, 5 g of multivitamin mineral complex, stir and mix to make a mixture. 100 g of sodium alginate and 8 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, the prepared mixture was gradually added to a thick slurry while the alginate was homogenized and stirred. Configure 10 liters of 3 % calcium chloride solution. Then, the prepared thick slurry is extruded into a calcium chloride aqueous solution to form a strip. After it is solidified, it is taken out, rinsed with water, drenched with water, sealed with 300 g (wet weight) per bag, and stored for consumption. . Example 4: Effect of the amount of sodium alginate added on the formation of dietary fiber solid food

Raw materials: dietary fiber with a purity of 80% (referred to as dietary fiber), sodium alginate, calcium chloride.

Method: The experiment was divided into 7 groups, namely 0, 1, 2, 3, 4, 5, and 6. The amount of sodium alginate added was 0, 5, 10, 50, 100, 150, and 200 g. Take dietary fiber 1000 g / group. Separate sodium alginate 0, 5, 10, 50, 100, 150 g, 200 g, respectively, each group of water 7.5 liters, under stirring, sodium alginate was added to the water to make sodium alginate homogenate. Then, while the sodium alginate is homogenized, the dietary fiber is gradually added to prepare a thick slurry. Dispense 10 liters of 5 % calcium chloride solution. Then, the prepared thick slurry was extruded into a calcium chloride aqueous solution to form a strip, which was taken out after solidification, rinsed with water, and the water was drained to observe the effect of the amount of sodium alginate added on the formation of dietary fiber solid food. The judgment indicators are as follows: Forming speed: +++ is immediate, ++ is 5 seconds, + is greater than 5 seconds, - is not formed, integrity: +++ is >95%, ++ is 95-70 %, + is 69-20% - <20%, hardness: +++ is light pressure, no deformation, ++ is light pressure deformation but not broken, + is light pressure deformation and brittle, - is not formed, toughness : +++ is completely restored after extrusion decompression, ++ is partially restored after extrusion decompression, + is not restored after extrusion decompression, - is not formed.

The results are shown in Table 1. The amount of sodium alginate added affects the formation of dietary fiber solid food. With the increase of the amount of sodium alginate added, the solid food rich in dietary fiber is accelerated, the integrity is increased, and the hardness and toughness are enhanced. Table 1 Effect of the amount of sodium alginate added on the formation of dietary fiber solid foods

Forming speed integrity hardness toughness

0

1 + + + ' + 2 + + + + + 3 + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Effect of fiber addition on the formation of dietary fiber solid food

Raw materials: dietary fiber with a purity of 80% (referred to as dietary fiber), flour, sodium alginate, calcium chloride. Method: The experiment was divided into 6 groups, namely 0, 1, 2, 3, 4, 5 groups. The dietary fiber was added in 0.

100, 300, 500, 700, 1000 grams, the amount of flour added is 1000, 900, 700, 500, 300, 0 grams. Dietary fiber and flour are mixed in groups to form a dietary fiber mixture. In each group, 50 g of sodium alginate was taken, and 7.5 liters of water was taken from each group. Under stirring, sodium alginate was added to water to prepare a sodium alginate homogenate. Then, while the sodium alginate was stirred and stirred, the dietary fiber mixture was gradually added to prepare a thick slurry. Configure 10 liters of 5 % calcium chloride solution. Then, the prepared thick slurry is extruded into a calcium chloride aqueous solution to form a strip. After it is solidified, it is taken out, rinsed with water, boiled for 5 minutes, and the water is drenched to observe the amount of sodium alginate added to the dietary fiber solid food. The impact of formation. The judgment indicators are as follows: Forming speed: +++ is immediate, ++ is 5 seconds, + is greater than 5 seconds, - is not formed; Integrity: +++ is >95%, ++ is 95-70 %, + is 69-20%, - is <20%; hardness: +++ is light pressure without deformation, ++ is light pressure deformation but not broken, + is light pressure deformation and brittle, - is not formed; Toughness: +++ is completely restored after extrusion decompression, ++ is partially restored after extrusion decompression, + is not restored after extrusion decompression, - is not formed.

The results are shown in Table 2. The amount of dietary fiber added affects the formation of dietary fiber solid food. With the addition of sodium alginate, the solid foods rich in dietary fiber slow down, reduce the integrity, and reduce the hardness and toughness as the dietary fiber is added.

Table 2 Effect of dietary fiber addition on the formation of dietary fiber solid food

Group use reaction

Forming speed integrity hardness toughness 0 + + + + + + + + + + + +

1 + + + + + + + + + + +

2 + + + + + + + + + + +

3 + + + + + + + + + +

4 + + + + + + + +

5 + + + + + + + Example 6 Effect of eating the dietary fiber solid food of the present invention on humans

20 volunteers were selected and 300 g (wet weight) was taken daily for dinner. The preparation of Example 1 was continued for two weeks. The response of the subjects after observation included satiety, physical activity, abdominal pain, bloating, and stool. Change indicators.

As a result, no adverse reactions were observed except for stool softening and an increase in the number of stools. Example 7. Preparation of solid cakes using dietary fiber powder as raw material

Method: Take 1500 g of dietary fiber and 50 g of polyethylene glycol, stir and mix to make a mixture. 150 g of sodium alginate and 10 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, the prepared mixture was gradually added to a thick slurry while the alginate was homogenized and stirred. Dispense 10 liters of 5 % calcium chloride solution. Then, under the stirring state of the thick slurry, the calcium chloride aqueous solution is sprayed, and after it is solidified, it is taken out, rinsed with water, the water is drenched, and it is squeezed into a gauze bag and squeezed overnight to form a solid tofu-like food rich in dietary fiber, cut. The block, sealed in 300 grams (wet weight) per bag, is stored for consumption. Example 8. Preparation of dietary fiber-rich rice grains of the present invention

Method: Take 1000 grams of dietary fiber, 50 grams of polyethylene glycol, stir and mix to make a mixture. 200 g of sodium alginate and 10 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, while the alginate was homogenized and stirred, the prepared mixture was gradually added to prepare a dripable slurry. Configure 10% 5% aqueous calcium chloride solution. Then, the prepared slurry is dropped into an aqueous solution of calcium chloride to form a granule. After it is solidified, it is taken out, rinsed with water, and the water is drained, sealed in a package of 300 g per bag, and stored for consumption. Example 9. Preparation of dietary fiber-rich foods of the present invention

Method: Take 500 grams of dietary fiber and 50 grams of polyethylene glycol, stir and mix to make a mixture. 50 g of sodium alginate and 3 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, the prepared mixture was gradually added to a thick slurry while the alginate was homogenized and stirred. Dispense 10 liters of 5 % calcium chloride solution. Then, the prepared thick slurry is placed in an aqueous solution of calcium chloride, and after it is solidified into a mass, it is taken out, rinsed with water, and the water is drained, sealed in a package of 300 g per bag, and stored for consumption. Example 10 Preparation of solid food using fresh vegetables as raw materials

Raw materials: fresh tomatoes, dietary fiber with a purity of 80% (referred to as dietary fiber), polyethylene glycol, soy protein powder, multivitamin mineral composite tablets, sodium alginate, calcium chloride

Method: Take 5 kg of fresh tomatoes and mix to make a uniform paddle. Another 500 grams of dietary fiber, 50 grams of sodium alginate, 50 grams of polyethylene glycol, 100 grams of soy protein powder, 5 grams of multivitamin mineral complex tablets, stirred and mixed, made into a mixture, and then stirred in tomato homogenate In the state, the prepared mixture was gradually added to prepare a thick slurry. Configure 3 liters of 3 % calcium chloride solution. Then, the prepared thick slurry is extruded into a calcium chloride aqueous solution to form a strip. After it is solidified, it is taken out, rinsed with water, drenched with water, sealed with 300 g (wet weight) per bag, and stored for consumption. . Example 1 1. Preparation of solid food using vegetable powder as raw material

Raw materials: celery powder, dietary fiber with a purity of 80% (referred to as dietary fiber), polyethylene glycol, soy protein powder, multivitamin mineral composite tablets, sodium alginate, calcium chloride

Method: Take 1 kg of celery powder, 500 g of dietary fiber, 50 g of polyethylene glycol, 100 g of soy protein powder, 5 g of multivitamin mineral compound tablets, stir and mix to make a mixture. 100 g of sodium alginate and 5 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, the prepared mixture was gradually added to a thick slurry while the alginate was homogenized and stirred. Configure 10 liters of 3% calcium chloride solution. Then, the prepared thick slurry is extruded into a calcium chloride aqueous solution to form a strip. After it is solidified, it is taken out, rinsed with water, drenched with water, sealed with 300 g (wet weight) per bag, and stored for consumption. . Example 12 Preparation of solid food with vegetable powder as all raw materials Raw materials: celery powder, sodium alginate, calcium chloride

Method: Take 2 kg of celery powder. Another 75 g of sodium alginate and 5 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, while the sodium alginate was homogenized, the celery powder was gradually added to prepare a thick slurry. Configure 3 liters of 3 % calcium chloride solution. Then, the prepared thick slurry is extruded into a calcium chloride aqueous solution to form a strip. After it is solidified, it is taken out, rinsed with water, drenched with water, sealed with 300 g (wet weight) per bag, and stored for consumption. . Example 13. Preparation of vegetable rice grains of the present invention

Method: Take 1 kg of celery powder, 500 g of dietary fiber, 50 g of polyethylene glycol, 100 g of soy protein powder, 5 g of multivitamin mineral compound tablets, stir and mix to make a mixture. 100 g of sodium alginate and 8 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, the prepared mixture was gradually added to a slurry while the alginate was homogenized and stirred. Configure 10 liters of 3 % calcium chloride solution. Then, the prepared slurry is dropped into an aqueous solution of calcium chloride to form a granule, which is taken out after solidification, rinsed with water, drenched with water, sealed in a package of 300 g (wet weight) per bag, and stored for consumption. Example 14. Effect of the amount of sodium alginate added on food formation of dietary fiber rich in dietary fiber

Raw materials: celery powder, sodium alginate, calcium chloride.

Method: The experiment was divided into 7 groups, namely 0, 1, 2, 3, 4, 5, and 6. The amount of sodium alginate added was 0, 5, 10, 50, 100, 150, and 200 g. Take celery powder 1000 g / group. Separate sodium alginate 0, 5, 10, 50, 100, 150, 200 g, respectively, each group of water 5 liters, under stirring, sodium alginate was added to the water to make alginate homogenate. Then, while the sodium alginate was homogenized, the celery powder was gradually added to prepare a thick slurry. Configure 10 liters of 5 % calcium chloride solution. Then, the prepared thick slurry was extruded into an aqueous solution of calcium chloride to form a strip, which was taken out after solidification, rinsed with water, and drained with water to observe the effect of the amount of sodium alginate added on the formation of solid food of celery powder. The judgment indicators are as follows: Forming speed: +++ is immediate, ++ is 5 seconds, + is greater than 5 seconds, - is not formed, integrity: +++ is >95%, ++ is 95-70 %, + is 69-20%, - is <20%, hardness: +++ is light pressure without deformation, ++ is light pressure deformation but not broken, + is light pressure deformation and brittle, - is not formed, Toughness: +++ is completely restored after extrusion decompression, ++ is partially restored after extrusion decompression, + is not restored after extrusion decompression, - is not formed.

The results are shown in Table 3. The amount of sodium alginate added affects the formation of solid foods in dietary fiber, along with sodium alginate. The increase in the amount of solid foods rich in dietary fiber is accelerated, the integrity is increased, and the hardness and toughness are enhanced.

Table 3 Effect of the amount of sodium alginate added on the formation of solid foods rich in dietary fiber

Forming speed integrity hardness toughness

0

1 + + + + 2 + + + + + + 3 + + + + + + + 4 + + + + + + + + + + + + + + + + + + + + + + + + Example 15 The effect of the amount of food added on the formation of solid foods rich in dietary fiber. Raw materials: celery powder, flour, sodium alginate, calcium chloride.

Method: The experiment was divided into 6 groups, namely 0, 1, 2, 3, 4, 5 groups. The addition amount of celery powder was 0, 100, 300, 500, 700, 1000 g, and the amount of flour added was 1000. 900, 700, 500, 300, 0 grams. The celery powder and the flour are mixed in units of groups to prepare a mixture of celery powder. In each group, 50 g of sodium alginate was taken, and 5 liters of water was taken from each group. Under stirring, sodium alginate was added to water to prepare a sodium alginate homogenate. Then, the celery powder mixture was gradually added to a thick slurry while the alginate was homogenized and stirred. Configure 10% 5% aqueous calcium chloride solution. Then, the prepared thick slurry is extruded into an aqueous solution of calcium chloride to form a strip. After it is solidified, it is taken out, rinsed with water, boiled for 5 minutes, and the water is drenched to observe the amount of sodium alginate added to the dietary fiber. The impact of solid food formation. The judgment indicators are as follows: Forming speed: +++ is immediate, ++ is within 5 seconds, + is greater than 5 seconds, - is not formed; Integrity: +++ is > 95%, ++ is 95-70 %, + is 69-20%, - is <20% _; hardness: +++ is light pressure without deformation, ++ is light pressure deformation but not broken, + is light pressure deformation and brittle, - is not formed; Toughness: +++ is completely re-compressed after extrusion and decompression, ++ is partially restored after extrusion decompression, + is not restored after extrusion decompression, and - is not formed.

The results are shown in Table 4. The amount of celery powder added affects the formation of solid foods rich in dietary fiber. With the addition of sodium alginate, as the amount of celery powder added increases, the solid food rich in dietary fiber slows down, reduces the integrity, and reduces the hardness and toughness.

Table 4 Effect of the amount of celery powder added on the formation of solid foods rich in dietary fiber Group reaction

Forming speed integrity hardness toughness

0 +++ +++

1 _| I I +++ +++

J _4_ 1

Ten 卞 ten

2 +++ ++ + + + 3 +++ +++ ++ + + 4 +++ ++ ++ + +

+ + ++ + + + + Example 16. Effect of eating the solid food rich in dietary fiber of the present invention on humans

13 volunteers were selected and 300 g (wet weight) of daily dietary fiber-rich food prepared in Example 12 was taken for two weeks. The response of the subjects after taking the meal included satiety and physical activity. , abdominal pain, abdominal distension, changes in stool and other indicators.

No adverse reactions were observed. Example 17. Preparation of solid cakes using celery powder as raw material

Raw materials: celery powder, polyethylene glycol, sodium alginate, calcium chloride.

Method: Take 1500 g of celery powder and 50 g of polyethylene glycol, stir and mix to make a mixture. 150 g of sodium alginate and 7.5 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, while the alginate was homogenized and stirred, the prepared mixture was gradually added to prepare a thick slurry. Configure 10% calcium chloride solution 10 liters. Then, under the condition of stirring the thick slurry, spray the calcium chloride aqueous solution, take it out after solidification, rinse with water, drench the water, squeeze it into a gauze bag and squeeze it overnight to form a solid tofu-like food rich in dietary fiber. The block, sealed in 300 grams (wet weight) per bag, is stored for consumption. Example 18 Preparation of Rice Fiber Rich in Dietary Fiber of the Invention

Raw materials: tomato powder, polyethylene glycol, sodium alginate, calcium chloride.

Method: Take 1000 grams of tomato powder and 50 grams of polyethylene glycol, stir and mix to make a mixture. 125 g of sodium alginate and 7.5 liters of water were taken, and sodium alginate was added to water under stirring to prepare a sodium alginate homogenate. Then, the prepared mixture was gradually added under agitation of alginate homogenate to prepare a dripable slurry. Configure 10% 5% aqueous calcium chloride solution. Then, the prepared slurry is dropped into an aqueous solution of calcium chloride to form a granule. After it is solidified, it is taken out, rinsed with water, and the water is drained, sealed in a bag of 300 g per bag, and stored for consumption. Example 19, Preparation of Dietary Fiber Rich Food of the Invention

Raw materials: dietary fiber with a purity of 80% (referred to as dietary fiber), tomatoes, sodium alginate, calcium chloride.

Method: Take 5 kg of tomatoes and crush them into a paste to make tomato pulp. 50 g of sodium alginate was taken, and sodium alginate was added to the tomato pulp under stirring, and another 500 g of dietary fiber was taken, and the mixture was added to tomato pulp under stirring to prepare a thick slurry. Dispense 10 liters of 5 % calcium chloride solution. Then, the prepared thick slurry is placed in an aqueous solution of calcium chloride, and after it is solidified into a mass, it is taken out, rinsed with water, and the water is drained, sealed in a package of 300 g per bag, and stored for consumption. Example 20 Effect of Different Water-Soluble Alginates on Preparation of Solid Foods of the Invention

Method: 15 kg of tomatoes were taken and divided into three groups of 5 kg each, which were crushed into a slurry to make a western red persimmon pulp. 50 g of each of sodium alginate, potassium alginate and ammonium alginate was added to the tomato pulp under stirring, and 500 g of dietary fiber was taken separately, and added to tomato pulp under stirring to prepare a thick slurry. Dispense 10 liters of 5 % calcium chloride solution. Then, the prepared thick slurry is separately extruded into an aqueous solution of calcium chloride to form a strip. After it is solidified, it is taken out, rinsed with water, and the water is drained, sealed in a package of 300 g (wet weight) per bag, and stored. edible. Then, the prepared thick slurry was placed in an aqueous solution of calcium chloride, and after it was solidified into a mass, it was taken out, rinsed with water, and the water was drained to observe the influence of different water-soluble alginate on the formation of the solid food of the present invention.

Results Solid foods prepared with sodium alginate, potassium alginate and ammonium alginate showed no significant differences in forming speed, integrity, hardness and toughness, and all showed good shape. Example 21: The hypolipidemic effect of the solid food of the invention on hyperlipidemic rats

Raw materials: Serum cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) test kits, high-fat diet (79% basic feed, 1 % cholesterol, 10% egg yolk powder, 10% lard), experimental feed 1 (34% basic feed, 45% example 12 solid foods based on vegetable powder, 1% cholesterol, 10% egg yolk powder, 10% lard ), experimental feed 2 (34% basic feed, 45% Example 1 solid foods based on dietary fiber, 1% cholesterol, 10% egg yolk powder, 10% lard), experimental animal Wistar male rats.

Experimental methods: Rats were fed with basal diet for 7 days and randomly divided into 3 groups of 10 animals each. Normal control group, high fat control group and experimental group. Since the beginning of the experiment, the high-fat control group and the experimental group were fed with high-fat diet. After 4 weeks, the blood was taken from the tail. After the high-lipidemia model was established, the experimental group was fed with the experimental feed, and the high-fat control group was still fed high. Fat feed. After 4 weeks, 5 ml of blood was collected from the rat abdominal artery, and heparin was anticoagulated. The blood lipids and body weight of each group were measured. The experimental results were analyzed by statistical analysis using t test to compare the differences between the experimental groups and the model group.

Table 5 Effect of solid food of the present invention on hypolipidemic effect in hyperlipidemic rats

Group Blood lipid level (mM/L) End of experiment weight

TC TG HDL-C LDL-C (g) Normal control group 1.58±0.29 0.87±0.25 0.86±0.20 0.55±0.07 266±25 High-fat control group 3.41±0.31 1.32±0.35 0.88±0.21 0.78±0.07 342±31 Experimental group 1 2.02±0.27* 1.02±0.22 1.08±0.25 0.45±0.05* 271±29* Experimental group 2 2.19±0.26* 1.11±0.21 0.98±0.26 0.50±0.06* 276±33*

*p<0.05

The results are shown in Table 5. Solid foods based on vegetables and solid foods based on dietary fiber have obvious effects of lowering blood fat and reducing body weight. Example 22: Hypoglycemic effect of solid food of the present invention on hyperglycemia rats

Raw materials: blood glucose test kit, alloxan, experimental feed 1 (50% basic feed, 50% solid food with vegetable powder as raw material), experimental feed 2 (50% basic feed, 50% sample 1 meal) Fiber-based solid food), experimental animal Wistar male rats.

Experimental methods: 25 rats were used, and the rats were fed with basal diet for 7 days, fasted for 24 hours, and injected with 1% alloxan 0.45 ml/100 g in the tail vein. 72 hours after modeling, blood glucose was measured from the iliac venous plexus. Rats with blood glucose ≥ 12 mM/L were screened. They were randomly divided into 2 groups: hyperglycemia control group and experimental group. Rats not injected with alloxan were used as normal controls. The normal control group and the hyperglycemia control group were fed with normal feed, the experimental group was fed with experimental feed, and the blood was taken for blood glucose content and body weight after 4 weeks. The experimental results were statistically analyzed using the t test method, and the experimental groups and model groups were compared. The difference between the two.

The results are shown in Table 6. Solid foods based on vegetables and solid foods based on dietary fiber have obvious effects of lowering blood sugar and lowering body weight.

Table 6 Hypoglycemic effect of solid food of the present invention on hyperglycemia rats

Group Blood glucose level (mM/L) End of experiment weight (g)

The end of the experiment after modeling Normal control group 6.09±0.51 6.18±0.67 6.21±0.74 253±23 Hyperglycemia control group 6.12±0.61 14.63±1.01 12.71±1.1 1 332±36

Experimental group 1 5.90 ± 0.55 14.57 ± 1.18 8 · 06 ± 1.73 * 265 ± 31 * Experimental group 2 5.85 ± 0.59 13.83 ± 1.28 7.87 ± 1.56 * 268 ± 29 *

*p<0.05

Industrial application

The invention provides a solid food prepared by using dietary fiber and/or dietary fiber-rich food as a raw material, and a preparation method and application thereof. The invention has the following advantages:

1) The present invention adds a low-energy food variety rich in dietary fiber and vegetables and other dietary fiber-rich foods that can be eaten as a staple food. The invention creatively enriches dietary fiber and/or dietary fiber into foods to make "solid foods for eating as a staple food such as rice noodles, and enriches dietary fiber and/or dietary fiber with food as a staple food, according to human health in actual consumption. The demand is chosen to add a new food variety that can be used as a staple food in the diet structure that meets dietary requirements without causing overnutrition.

2) This product can reduce the intake of high energy substances. The solid food prepared by using the dietary fiber and/or dietary fiber rich in food of the invention has low fat, low calorie, high dietary fiber, high vitamin and high mineral content, and contains various human body, amino acid, etc. Characteristics, the replacement of the staple food can not only overcome the fat deposits and obesity of the human body caused by the ingestion of the staple food, but also the ingestion of a large amount of dietary fiber can reduce the large intake of high-energy substances, which is beneficial to overcome the excess nutrients and the resulting Various fatal chronic metabolic diseases such as obesity, hypertension, coronary heart disease, diabetes, colorectal cancer, etc.

3) The dietary fiber content of this product is significantly higher than other foods, and the presence of a large amount of food may cause constipation. The addition of substances with laxative function to solid foods overcomes side effects such as constipation, bloating, abdominal pain and less common intestinal fibrillation caused by dietary fiber ingestion. Dietary fiber is generally considered to have laxative, promote bowel movements, prevent constipation, and is one of the main functional ingredients for laxative foods and health foods. However, in practical applications, neglecting dietary fiber can cause constipation. Side effects such as abdominal distension and even intestinal obstruction. Such side effects are often associated with dose intake. The invention skillfully utilizes the characteristics of dietary fiber having a low dose of laxative and high dose intake leading to constipation, and proportionally adding a laxative and intestine functional substance to the solid low-energy food to make the laxative and intestinal function substance The amount of intake is positively correlated with the intake of dietary fiber. When the ratio of the two is properly adjusted to produce a low dose of dietary fiber, the intake of laxative and intestines is less than the efficacy dose, and the normal laxative of dietary fiber is maintained. Function, when the dietary fiber is ingested at a high dose, the intake of laxative and intestinal function substances also increases, reaching the efficacy dose level, thereby effectively counteracting the side effects of dietary fiber leading to constipation. This is to improve product quality, increase product compliance, and reduce product use. The role and the like have an important role.

4) When the product is consumed, the daily dietary fiber intake can reach the efficacy dose level. At present, the dietary fiber intake per person in China is 13.3 grams per day, which is far lower than the daily intake of 30.2 grams per person per person prescribed by the Chinese Nutrition Society in 2000. The invention creatively designs a solid food rich in dietary fiber, which can effectively supplement the deficiency of dietary fiber intake, and is beneficial for preventing and reducing the incidence of cardiovascular and cerebrovascular diseases, tumors, diabetes, gallstones and the like.

5) Easy to use. The product of the invention is a common dosage form which is convenient to eat and convenient to carry, and provides a more convenient way for the use of the product.

6) The production process is simple and inexpensive, which is very conducive to market promotion.

Therefore, the invention has important health care significance and good application prospects.

Claims

Rights request

I. A solid food prepared from dietary fiber and/or dietary fiber-rich food, prepared from dietary fiber and/or dietary fiber-rich food, alginate, curing agent and water. of.

2. The food according to claim 1, wherein: the solid food is prepared by the method comprising: mixing dietary fiber and/or dietary fiber-rich food with water-soluble alginate; The dietary fiber and/or dietary fiber is enriched in an aqueous mixture of food and water-soluble alginate and then cured with a curing agent to form said alginate containing dietary fiber and/or dietary fiber-rich food and water-insoluble alginate Solid state port

The food according to claim 1 or 2, wherein the dietary fiber comprises soluble dietary fiber and insoluble dietary fiber; and the dietary fiber is added in an amount of from 10 to 98% by weight based on the total weight of the solid raw material.

.

The food according to claim 3, wherein the dietary fiber comprises soluble dietary fiber and insoluble dietary fiber; and the dietary fiber is added in an amount of from 5% to 85% by weight based on the total weight of the solid raw material.

The food according to any one of claims 1 to 4, wherein: the alginate is a water-soluble alginate and a water-insoluble alginate;

The water-soluble alginate is any one or a mixture of any of alginate, potassium alginate or ammonium alginate in any ratio; the water-insoluble alginate is calcium alginate or magnesium alginate Any one or any one of a mixture of iron alginate or zinc alginate in any ratio.

The food according to any one of claims 2 to 5, wherein the alginate is added in an amount of 0.5 to 30% by weight based on the total weight of the solid raw material by weight; For each solid raw material having a total aqueous volume of 1 L, 5-100 g of alginate was added.

The food according to claim 6, wherein the alginate is added in an amount of from 1% to 20% by weight based on the total weight of the solid raw material _; In a solid raw material having a total aqueous volume of 1 L, 10 to 80 g of alginate was added.

The food according to any one of claims 1 to 7, wherein the curing agent contains Ca ²⁺ ,

An aqueous solution of any one or any of Mg ²⁺ , Fe ²⁺ or Zn ²⁺ having a concentration of 5 to 200 g L of the curing agent.

The food according to claim 8, wherein the curing agent has a concentration of 10-150 g L.

The food according to claim 9, wherein the curing agent has a concentration of 20 to 100 g/L.

The food according to any one of claims 1 to 10, wherein: the solid food further contains an additive; the additive is selected from the group consisting of sugar, fat, protein, vitamins, minerals, food additives, and seasonings. Any one or any mixture of any one of the agents, the laxative function, the edible preparation dressing or the pharmaceutical preparation dressing in any ratio.

The food according to claim 11, wherein the substance having laxative function is selected from the group consisting of polyethylene glycol, cooked rhubarb, senna, almond, Cistanche, Polygonum multiflorum, Angelica - 蓖Hemp, hemp, Any one or any mixture of sage, aloe vera, agar, magnesium sulfate, magnesium hydroxide, sorbitol, galacto-sugar candy or inulin in any ratio.

The food according to claim 1 or 12, wherein the additive is added in an amount of from 0 to 90% by weight based on the total weight of the solid raw material, excluding 0.

The food according to any one of claims 1 to 13, wherein: the dietary fiber-rich food is selected from the group consisting of vegetables, fruits, cereals, potatoes, or legumes; and the dietary fiber-rich food is added. The amount is 10-98% of the total weight of the solid raw material.

The food according to claim 14, wherein the dietary fiber-rich food is added in an amount of from 5 to 85 % by weight based on the total weight of the solid raw material.

The food according to claim 14, wherein the vegetable is any one of fresh vegetables, vegetable pulp, vegetable puree, dehydrated vegetables, dehydrated vegetable powder, freeze-dried vegetables or freeze-dried vegetable powder or Any mixture of any combination in any ratio.

The food according to claim 14, wherein the fruit is any one of fresh fruit, fruit pulp, fruit puree, dehydrated fruit, dehydrated fruit powder, freeze-dried fruit or freeze-dried fruit powder or Any mixture of any combination in any ratio.

18. A method of preparing the solid food of claim 1 comprising the steps of:

2) mixing the water-soluble alginate, dietary fiber and/or dietary fiber-rich food with water under agitation to form water-soluble alginate with dietary fiber and/or food rich in dietary fiber a mixture; 3) preparing a curing agent, the curing agent being an aqueous solution containing any one or any one of Ca ²⁺ , Mg ²⁺ , Fe ²⁺ or Zn ²⁺ ;

4) using the curing agent obtained in the step 3), the water-soluble alginate obtained in the step 2) and the dietary fiber and/or the ice-containing mixture rich in dietary fiber food are deuterated. a horticultural food containing dietary fiber and/or dietary fiber rich in food and water insoluble alginate

'

19. The method according to claim 18, wherein in the step 2), the step of mixing the water-soluble alginate, dietary fiber and/or dietary fiber-rich food with water is further added The additive is selected from the group consisting of sugar, fat, white, vitamins, minerals, food additives, flavoring agents, substances having laxative function, edible preparation dressings or pharmaceutical preparation dressings or Mixtures of several mixtures mixed in any ratio.

20. The method according to claim 19, wherein the substance having the laxative function is selected from the group consisting of polyethylene glycol, cooked rhubarb, diarrhea, scorpion, and first bird , Angelica, ramie, hemp seed, Yu Liren, aloe agar, magnesium sulfate: magnesium hydroxide sorbitol s galacto-sugar candy or inulin, any one or any of a few . · :

21. A method according to claim 19. or characterized in that: the additive is added in an amount of The solid raw material has a total weight of 0-90%.

The method according to any one of claims 18 to 21, wherein: the dietary fiber-rich food is selected from the group consisting of vegetables, fruits, cereals, potatoes, or legumes; and the dietary fiber-rich food is added. The amount is 10-98% of the total weight of the solid raw material;

The alginate is a water-soluble alginate and a water-insoluble alginate; the alginate is added in an amount of 0.5-30% by weight based on the total weight of the solid raw material by weight; For each solid raw material having a total aqueous volume of 1 L, 10 to 100 g of alginate is added _;

The water-soluble alginate is any one or a mixture of any of alginate, potassium alginate or ammonium alginate in any ratio; the water-insoluble alginate is calcium alginate or alginic acid Any one or any mixture of magnesium, alginate or zinc alginate in any ratio.

The method according to claim 22, wherein: the dietary fiber-rich food is added in an amount of 5-85% by weight based on the total weight of the solid raw material;

The alginate is added in an amount of from 1% to 20% by weight based on the total weight of the solid raw material; alginate 10 is added to a solid raw material having a total aqueous volume of 1 L by weight by volume. -80g.

The method according to any one of claims 18 to 23, wherein the vegetable is fresh vegetable, vegetable pulp, vegetable puree, dehydrated vegetable, dehydrated vegetable powder, freeze-dried vegetable or freeze-dried vegetable powder. Any one or any combination of any of them mixed in any ratio.

The method according to any one of claims 18-24, wherein the fruit is fresh fruit, fruit paddle, fruit puree, dehydrated fruit, dehydrated fruit powder, freeze-dried fruit or freeze-dried fruit powder. Any one or any combination of any of them mixed in any ratio.

The method according to any one of claims 18-25, wherein in the step 4), the alginate and the dietary fiber obtained in the step 2) are obtained by using the curing agent obtained in the step 3) And/or the method of curing the aqueous mixture rich in dietary fiber foods is selected from any of the following methods ac:

a, if preparing a solid food in a block form, spraying the curing agent into the aqueous mixture of the water-soluble alginate obtained in the step 2) and the dietary fiber and/or the dietary fiber-rich food under stirring; Forming alginate containing dietary fiber and/or dietary fiber rich in food and water insoluble, allowing it to solidify;

• b. If a solid food in the form of a block is prepared, the water-soluble alginate obtained in the step 2) and the aqueous mixture of dietary fiber and/or dietary fiber-rich food are placed in a curing agent to form a dietary fiber and/or Or dietary fiber rich in food and water-insoluble alginate to cure it;

c. If preparing other forms of food, spraying, dropping or extruding the water-soluble alginate obtained in the step 2) with the dietary fiber and/or the dietary fiber-rich food into the curing agent to form Contains dietary fiber and/or dietary fiber rich in food and water insoluble alginate to cure.

The method according to any one of claims 18 to 26, wherein: the aqueous mixture of the water-soluble alginate obtained from the step 2) and the dietary fiber and/or the dietary fiber-rich food is as follows System Prepared:

The dietary fiber and/or the dietary fiber-rich food powder is used as a raw material, and the water-soluble alginate is first added to water under stirring to prepare a water-soluble alginate slurry, and the dietary fiber and/or the dietary fiber is stirred. Dietary fiber-rich food powders and additives are added to the water-soluble alginate slurry to form an aqueous mixture of water-soluble alginate and dietary fiber and/or dietary fiber-rich foods and additives.

The method according to any one of claims 18 to 27, wherein: the aqueous mixture of the water-soluble alginate obtained from the step 2) and the dietary fiber and/or the dietary fiber-rich food is as follows Prepared by:

When fresh vegetable or vegetable pulp or vegetable puree is used as raw material, the vegetable is firstly slurried, and then water-soluble alginate and an additive are added under stirring to prepare water-soluble alginate and vegetables and additives. Aqueous mixture.

The method according to any one of claims 18-28, characterized in that: the aqueous mixture of the water-soluble alginate obtained from the step 2) and the dietary fiber and/or the dietary fiber-rich food is as follows Prepared by:

When dry vegetables are used as raw materials, the water-soluble alginate is first added to water under stirring to prepare a water-soluble alginate slurry, and the dried vegetables are pulverized, and the vegetable powder and the additive are added to the water-soluble state under stirring. In the alginate slurry, an aqueous mixture of water-soluble alginate and vegetables and additives is prepared.

30. The method according to any one of claims 18-29, wherein: the aqueous mixture of the water-soluble alginate obtained from the step 2) and the dietary fiber and/or the dietary fiber-rich food is as follows Prepared by:

Using vegetable powder as raw material, the water-soluble alginate is first added to water under stirring to prepare a water-soluble alginate slurry, and the vegetable powder and the additive are added to the water-soluble alginate slurry under stirring. An aqueous mixture of water soluble alginate and vegetables and additives is prepared.

31. Use of a solid food prepared from dietary fiber and/or dietary fiber-rich food as claimed in any of claims 1-17 for the preparation of a food or health food.