Preparation method and application of healthy food base material capable of improving metabolic disturbance of glycolipid

A technology of glucose and lipid metabolism and disorder, applied to bacteria used in food preparation, polysaccharide/gum-containing food ingredients, functions of food ingredients, etc., can solve problems such as poor appearance quality and large loss of active ingredients

Active Publication Date: 2018-03-27
山东夏津古桑产业研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since these three raw materials are usually processed by conventional techniques of sun exposure or high temperature drying, the active ingredients such as γ-aminobutyric acid, 1-deoxynojirimycin and tartaryine are greatly lost, and the appearance quality of the products is relatively poor. Difference

Method used

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  • Preparation method and application of healthy food base material capable of improving metabolic disturbance of glycolipid

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of a healthy food base material provided in this embodiment with improved glucose and lipid metabolism comprises the following steps:

[0038] (1) Mulberry leaf picking and pretreatment. The young shoots and leaves located in the upper 1-4 positions of the mulberry branches are picked from March to June in spring. The picked mulberry leaf shoots are quickly placed in a closed container to vacuumize, and then filled with nitrogen and CO 2 Mixed gas hold for 2 hours, nitrogen and CO 2 The volume ratio (v / v) of the mixed gas is 1:4.

[0039] (2) Preparation of fresh mulberry leaf puree. Add 0.5% sodium chloride solution to the mulberry leaves according to the mass fraction ratio (m / m) of 4:1. After stirring for 3 minutes with an ordinary beater, transfer to the colloid mill for further processing to control the gap between the teeth of the colloid mill. 20 μm, the treatment time is 15 minutes, and the treatment times are 2 times to obtain green f...

Embodiment 2

[0049] The preparation method of a healthy food base material provided in this embodiment with improved glucose and lipid metabolism comprises the following steps:

[0050] (1) Mulberry leaf picking and pretreatment. The young shoots and leaves located in the upper 1-4 positions of the mulberry branches are picked from March to June in spring. The picked mulberry leaf shoots are quickly placed in a closed container to vacuumize, and then filled with nitrogen and CO 2 Mixed gas hold for 2 hours, nitrogen and CO 2 The volume ratio (v / v) of the mixed gas is 2:3.

[0051] (2) Preparation of fresh mulberry leaf puree. Add 0.6% sodium chloride solution to the mulberry leaves according to the mass fraction ratio (m / m) of 3:1, and after stirring for 3 minutes with an ordinary beater, transfer to the colloid mill for further processing to control the gap between the teeth of the colloid mill 30 minutes into the glue, the treatment time is 20 minutes, and the treatment times are 1 t...

Embodiment 3

[0061] The preparation method of a healthy food base material provided in this embodiment with improved glucose and lipid metabolism comprises the following steps:

[0062] (1) Mulberry leaf picking and pretreatment. The young shoots and leaves located in the upper 1-4 positions of the mulberry branches are picked from March to June in spring. The picked mulberry leaf shoots are quickly placed in a closed container to vacuumize, and then filled with nitrogen and CO 2 Mixed gas hold for 2 hours, nitrogen and CO 2 The volume ratio (v / v) of the mixed gas is 4:1.

[0063] (2) Preparation of fresh mulberry leaf puree. Add 0.8% sodium chloride solution to the mulberry leaves according to the mass fraction ratio (m / m) of 2:1. After stirring for 3 minutes with an ordinary beater, transfer to the colloid mill for further processing to control the gap between the teeth of the colloid mill. 50 μm, the treatment time is 15 minutes, and the treatment times are 2 times to obtain green f...

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Abstract

The invention discloses a preparation method and application of a healthy food base material capable of improving metabolic disturbance of glycolipid. The preparation method comprises the following steps of picking mulberry leaves, and performing pretreatment; preparing fresh mulberry leaf virgin pulp; preparing mulberry leaf acidic polysaccharose; preparing a tartarian buckwheat extract; preparing an oat extract; preparing composite virgin pulp; performing sterilization and fermentation; and performing drying, packaging and sterilization. The healthy food base material is rich in gamma-aminobutyric acid, N-saccharide compounds (1-deoxidized nojirimycin, fagopyrin and the like), micromolecular oligosaccharide prebiotics and probiotics. According to the method, on one hand, the content of the gamma-aminobutyric acid and the content of the N-saccharide compounds in raw materials are increased through optimizing microorganism fermentation strains and a fermentation technology, besides, conversion of natural macromolecular polysaccharide in the raw materials into the oligosaccharide prebiotics can also be promoted in the fermentation process, and on the other hand, the bioactivity of functional factors of the gamma-aminobutyric acid, the N-saccharide compounds, the micromolecular oligosaccharide prebiotics, the probiotics and the like in products can be reserved to the maximum extent through optimizing a preparation technology.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method and application of a healthy food base material capable of improving glucose and lipid metabolism disorders. Background technique [0002] In recent years, with the rapid development of social economy and the continuous improvement of people's living standards, the incidence of chronic diseases such as obesity, diabetes, and hyperlipidemia has risen rapidly, seriously affecting the quality of life of modern people. [0003] In 2016, the famous British medical journal "The Lancet" published a survey report on the weight of adults worldwide. The survey found that the world has reached the point of "serious obesity epidemic". The number of obese adults in the world exceeds the number of underweight adults. The country with the highest number of obese people in the world. China has 43.2 million obese men and 46.4 million obese women, ranking ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/105A23L33/135A23L29/00
CPCA23L29/065A23L33/00A23L33/105A23L33/135A23V2002/00A23V2400/11A23V2400/321A23V2400/169A23V2200/3262A23V2200/328A23V2250/21A23V2250/51
Inventor 邹宇晓胡腾根李倩廖森泰黎尔纳沈维治
Owner 山东夏津古桑产业研究院有限公司
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