Method of producing functional nutritious food by using sorghum as a raw material

A nutritious food and functional technology, applied in the field of sorghum deep processing, can solve the problems of different efficacy, achieve the effect of increasing added value, strengthening practical value, and reducing starch digestibility

Active Publication Date: 2017-07-14
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the current research shows that the bioactive peptides produced by enzymatic hydrolysis have different effects in vivo and in vitro, especially after being decomposed by different digestive systems in vivo, due to the structural changes of bioactive peptides, their efficacy has been changed before reaching the lesion, so It is necessary to solve the problem of stability of bioactive peptides in vivo

Method used

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  • Method of producing functional nutritious food by using sorghum as a raw material
  • Method of producing functional nutritious food by using sorghum as a raw material
  • Method of producing functional nutritious food by using sorghum as a raw material

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specific Embodiment approach 1

[0016] The specific embodiment one, in the present embodiment, the method for producing functional nutritious food with sorghum as raw material is carried out according to the following steps:

[0017] Step a, preparing sorghum starch and sorghum protein by using alkali-soluble acid precipitation method, weighing sorghum grains, soaking them in water for 5 hours, grinding and filtering with gauze, leaving the filtrate for 2 hours, and degreasing the obtained starch precipitation with petroleum ether, Wash 3 times with 1% NaCl, elute 3 times with 0.01M / L sodium hydroxide (collect the eluent for later use), then rinse with distilled water until the pH is neutral, and dry the precipitate at 40°C to obtain sorghum starch ; The pH of the eluate collected by eluting with sodium hydroxide is adjusted to 4.2, and the obtained precipitate is freeze-dried to obtain sorghum protein.

[0018] The sorghum starch obtained in step b and step a is formulated into 10% (w / v) starch milk, the pH...

specific Embodiment approach 2

[0025] Specific embodiment two, in the present embodiment, the method for producing functional nutritious food with sorghum as raw material is carried out according to the following steps:

[0026] In step a, the sorghum starch and sorghum protein are prepared by using an alkali-soluble acid precipitation method, and the preparation steps and parameters are the same as those in Embodiment 1;

[0027] The sorghum starch obtained in step b and step a is formulated into 15% (w / v) starch milk, the pH value is adjusted to 8.0, microwave gelatinization is carried out under the condition of microwave power of 320W for 2.0min, and it is placed in a refrigerator at 4°C for cooling for 42h. Drying at 35°C and pulverizing to obtain sorghum resistant starch;

[0028] The sorghum protein obtained in step c and step a is prepared into a 12% (w / v) protein solution, preheated in a water bath at 95°C for 8 minutes, then sequentially use trypsin, alkaline protease, and flavor protease to perfor...

specific Embodiment approach 3

[0031] Specific embodiment three, in the present embodiment, the method for producing functional nutritious food with sorghum as raw material is carried out according to the following steps:

[0032]In step a, the sorghum starch and sorghum protein are prepared by using an alkali-soluble acid precipitation method, and the preparation steps and parameters are the same as those in Embodiment 1;

[0033] The sorghum starch obtained in step b and step a is formulated into 30% (w / v) starch milk, the pH value is adjusted to 9.0, microwave gelatinization is performed under the condition of microwave power of 240W for 2.0min, and it is placed in a refrigerator at 4°C for cooling for 48h. Drying at 35°C and pulverizing to obtain sorghum resistant starch;

[0034] The sorghum protein obtained in step c and step a is prepared into a 16% (w / v) protein solution, preheated in a water bath at 95°C for 10 minutes, then sequentially use trypsin, alkaline protease, and flavor protease for gradi...

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Abstract

The present invention discloses a method of producing functional nutritious food by using sorghum as a raw material and belongs to the technical field of sorghum deep processing. The method improves stability of biologically active peptides in vivo. The method comprises the following steps: step a, an alkali dissolving and acid precipitating method is used to prepare the sorghum starch and sorghum proteins; step b, the obtained sorghum starch in the step a is prepared into starch milk, and the starch milk is subjected to microwave gelatinization, the gelatinized starch milk is cooled, the cooled starch milk is dried and the dried starch milk is crushed to obtain sorghum resistant starch; step c, the obtained sorghum proteins in the step a are prepared into a protein solution, the protein solution is preheated by water bath, the preheated protein solution is successively subjected to gradient enzymatic hydrolysis using trypsin, alkaline protease and flavor protease, the enzymatic hydrolyzed protein solution is subjected to high temperature sterilization, the sterilized protein solution is desalinated, and the desalinated protein solution is dried to obtain sorghum protein peptides; and step d, the sorghum resistant starch, octenyl succinate starch ester sodium and water are stirred evenly, then the sorghum protein peptides are added, the materials are homogenized, and the homogenized materials are spray-dried to obtain functional nutritious food. The method improves the stability of the protein peptides in vivo and ensures that the sorghum protein peptides can play the functions again in the effective time.

Description

technical field [0001] The invention belongs to the technical field of sorghum deep processing, and specifically relates to a method for producing functional food using sorghum as a raw material. Background technique [0002] Sorghum is one of the important cereal crops cultivated by humans. From a global perspective, it is second only to wheat, rice, corn, and barley, ranking fifth. The content of starch in sorghum grains is relatively high, generally up to 50%-70%, and the highest is over 70%, the rest is protein 4.4%-21.1%, tannin 0.05%-2.89%, moisture 13%-15%, crude 3% fiber, 3% fat and 1% ash etc. Compared with other food crops, sorghum has the characteristics of high yield, strong stress resistance and wide application. However, due to the low protein digestibility and poor palatability of sorghum, the application of its products is seriously affected. Only a small amount is used for the making of traditional food in some places at present, and most of them are used...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/18A23L33/10A23L29/00A23P10/30
CPCA23V2002/00A23V2200/32
Inventor 刁静静陈洪生房春秀杜洪振孙美佳
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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