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Low-sugar meal-replacement powder for regulating human intestines and preparation method of low-sugar meal-replacement powder

A technology for meal replacement powder and intestines, which is applied in the functions of food ingredients, food ingredients as taste modifiers, food science and other directions, can solve the problems of rough taste of multigrain powder, and the improvement of flavor needs to be improved, and achieves good market prospects and unique Flavorful, highly active effect

Inactive Publication Date: 2018-10-19
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, the domestic development of miscellaneous grain powder is mainly through the production of miscellaneous grain powder through ripening and milling technology, extrusion technology, ultrafine pulverization technology, gas explosion technology, enzyme treatment technology, etc., which effectively improves the rough taste of miscellaneous grain powder, but There is still room for improvement in the improvement of flavor; probiotics in traditional fermented products will die when exposed to high temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0019] (1) Take 110g of oatmeal, 110g of millet, and 110g of barley rice, wash and remove impurities, dry and crush and mix; add deionized water to the mixed grains at a ratio of 1:1, add 0.090g of α-amylase at a temperature of 50°C, pH5. 5. Carry out liquefaction under the condition of enzymolysis time of 30 minutes. After the enzymolysis is complete, inactivate the enzyme at 121°C and cool to room temperature; 400W, microwave enzymatic hydrolysis time 30min under microwave-assisted enzymatic hydrolysis, after the enzymatic hydrolysis is complete, inactivate the enzyme at 121°C and cool to room temperature.

[0020] (2) Sterilize the enzymatically hydrolyzed miscellaneous grain mixture at 0.1MPa for 1 hour; wait for it to cool down to room temperature, inoculate 0.002 g of strains at pH 5.5 and 45°C for fermentation, and culture at a constant temperature of 45°C for 24 hours; Take out the material, add deionized water at a ratio of 1:1 and homogenize with a homogenizer at 20M...

Embodiment approach 2

[0023] (1) Take 103g of oatmeal, 103g of millet, and 103g of barley rice, wash and remove impurities, dry and crush and mix; add deionized water to the mixed grains at a ratio of 1:1, add 0.060g of α-amylase at a temperature of 55°C, pH6. 5. Carry out liquefaction under the condition of enzymolysis time of 30min. After the enzymolysis is complete, inactivate the enzyme at 121°C and cool to room temperature; 500W, microwave enzymatic hydrolysis time 45min under microwave-assisted enzymatic hydrolysis, after complete enzymatic hydrolysis, inactivate the enzyme at 121°C. and cool to room temperature.

[0024] (2) Sterilize the enzymatically hydrolyzed cereal mixture at 0.1 MPa for 1 hour. After cooling down to room temperature, 0.0018 g was inoculated at pH 6.0 and 48°C for fermentation, and incubated at constant temperature for 30 hours. Take out the fermented product, add deionized water at a ratio of 1:1 and homogenize with a homogenizer at 22Mpa. After low temperature spra...

Embodiment approach 3

[0027] (1) Take 93g of oatmeal, 93g of millet, and 93g of barley rice, wash and remove impurities, dry and crush and mix; add deionized water to the mixed grains at a ratio of 1:1, add 0.076g of α-amylase at a temperature of 60 ° C, pH 8. 0, the enzymatic hydrolysis time is 30 minutes for liquefaction, and the enzyme is inactivated at 121°C after the enzymatic hydrolysis is complete. and cool to room temperature. Add 1.7 g of papain to the mixed grains obtained, and microwave-assisted enzymolysis at temperature 65°C, pH 7.0, microwave power 600W, microwave enzymolysis time 60min, and inactivate the enzyme at 121°C after complete enzymolysis. and cool to room temperature.

[0028] (2) Sterilize the enzymatically hydrolyzed miscellaneous grain mixture at 0.1MPa for 1 hour; wait for it to cool down to room temperature, inoculate 0.0017g of bacterial powder at pH 6.5 and 50°C for fermentation, and cultivate at constant temperature for 36 hours; take out the fermented product , A...

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Abstract

The invention discloses low-sugar meal-replacement powder for regulating human intestines and a preparation method of the low-sugar meal-replacement powder and belongs to the field of food processing.The preparation method comprises the following steps: liquefying a mixture of oat powder, millet powder and coix seed powder by using alpha-amylase, performing enzymolysis on proteins by using papainunder assistance of a microwave method, inoculating bacillus coagulans and lactic acid bacteria, mixing to carry out fermentation, implementing a low-temperature spraying drying technique on a fermentation liquid to obtain coarse cereal flour, and mixing the obtained coarse cereal flour with lycium barbarum powder, lotus seed powder, kudzu vine root powder, konjaku flour and a xylitol raw material, thereby obtaining the low-sugar meal-replacement powder. The low-sugar meal-replacement powder disclosed by the invention has the characteristics that the bacillus coagulans and the lactic acid bacteria are adopted as fermentation agents, on the basis that the taste of coarse cereals is improved, rich dietary fibers of the coarse cereals are maintained, and in addition, unique flavor can be achieved.

Description

technical field [0001] The invention designs a preparation method of a low-sugar meal replacement powder for regulating human intestinal tract, which belongs to the field of food processing. Background technique [0002] Miscellaneous grains usually refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybean and potato. Protein, fat, carbohydrates, vitamins, minerals, cellulose and other nutrients in grains are most in line with the ratio of human intake, and have rich nutritional value, and their health benefits are indispensable in modern life. The miscellaneous grain products processed in our country have a rough taste and have not been developed as staple food. If modern biotechnology can be used to carry out deep processing of miscellaneous grains, it will have a profound impact on people's health and increase the added value of miscellaneous grains products. [0003] In recent years, the domestic development of miscellaneous grain powd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/00A23L19/10A23L33/00
CPCA23V2002/00A23L7/104A23L19/01A23L19/10A23L19/115A23L33/00A23V2200/30A23V2200/14A23V2200/32
Inventor 庄红郝娇月黄延军王淑瑾唐莹这王宝琴
Owner JILIN UNIV
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