Research And Development Of Two Kinds Of Functional Food

With the development of the living standard of people, nutrition, safety and health has become the subjects of the development of food, research the functional components and develop functional food is becoming the hot spots of food research at home and abroad. In this paper, two kinds of functional food with marine resource were researched and developed.The incidence of obesity and diabetes has been increasing each year, which is a serious threat to human health. Fucoidan, fucoxanthin and dietary fiber in Undaria pinnatifida can restrain weight gain, reduce the concentration of blood sugar effectively. In this experiment, by using the active components of Undaria pinnatifida and adding some other components such as L-Carnitine, Momordica Charantia Extract, a safe and effective functional food which can lose weight and lower blood sugar was developed. Fuzzy comprehensive analysis is employed to determine that short biscuit is the type in the following research; single-factor and orthogonal experiments are employed to confirm that the optimum formula is Fat 15%, Sugar 25%, Dietary fiber 10%, Undaria pinnatifida powder 20%; animal experiment shows that this product can restrain weight gain and reduce adipose tissue significantly, amend impaired glucose tolerance and insulin resistance effectively. This product is nutritious, with crisp taste and delicious flavor. The research and development of this product not only supplies obese patients and diabetes a kind of healthy food which can lose weight and lower blood sugar, but also increases the utilization of Undaria pinnatifida, make this product with broad market prospects.Deglutition Disorder (DD) has become a serious medical and society problem, the patients has been increasing each year as the extend of human longevity and the increase of diseases, injuries and operations, especially the incidence of DD in the aged is extremely high. The DD patients would get water into trachea very easily during drinking, with some dangers, which makes the DD patients can not take water and food normally, and can not keep health. This experiment takes jelly as prototype, through experiments of single-gum and mixed-gums systems of different gums to determine the gums-ratio which are suitable to the DD patients. Through multi-parameter comparison of 6 groups of gums to comfirm that the best gums-ratio is 0.04% Carrageenan, 0.10% Konjac Gum, 0.08% Gellan gum; single-factor and orthogonal experiments of the addition of orange juice, sugar and citric acid are employed to regulate flavor and confirm the optimum formula, and add essential amino acids according to AI to enhance the nutritious value and applied scope of this product. The optimum formula: 0.04g Carrageenan, 0.10g Konjac Gum, 0.08g Gellan gum, 20ml orange juice, 20g sugar, 0.10g citric acid, 0.1g KCl, 0.2g sodium citrate, defined amount essence, 0.1g Ile, 0.14 Leu, 0.12g Lys, 0.07g Thr, 0.035g Trp, 0.1g Val, 0.14g Phe, 0.13g Met, the remainder is water ( Total volume: 100ml). This product is nutritious, sour and sweet with a delicious flavor, the texture is fine and smooth, melt in the mouth, which can effectively solve the problem that the DD patients would face danger during drinking, makes this product with a high value for development.