Low-sugar soybean oat powder with intestinal barrier protection function, and preparation method of low-sugar soybean and oat powder

A technology of intestinal barrier function and oat flour, applied in the function of food ingredients, food ingredients containing polysaccharide/gum, climate change adaptation, etc., can solve the problem of insignificant effect and achieve the effect of lowering cholesterol

Active Publication Date: 2019-03-22
ZHEJIANG HUAKANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Soybeans, oats, ganoderma polysaccharides, etc. have been used in many products because they have many functions such as lowering cholesterol, regulating blood sugar, improving human immunity, promoting blood circulation, and anti-oxidation, but their protective function on the intestinal barrier has not It is valued by most enterprises, so its role in this aspect is not significant in the product functions used for development

Method used

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  • Low-sugar soybean oat powder with intestinal barrier protection function, and preparation method of low-sugar soybean and oat powder

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preparation example Construction

[0071] A preparation method of low-sugar soybean oatmeal with the function of protecting intestinal barrier, comprising the steps of:

[0072] Step 1, prepare soybean powder:

[0073] Use a peeling machine to dry-peel the soybeans, remove more than 40wt% of the oil by pressing, pass through a 100-mesh sieve, add 10-15 times the quality of pure water, stir evenly, and adjust the pH to 2-4 with malic acid; Heat the heating box to 100°C, keep warm for 2-4h; then cool down to 32°C, add acid protease, keep warm for 4-6h; then boil for 10-20min to inactivate the enzyme, cool down to 22-25°C, filter to get the clear liquid; The liquid is concentrated and spray-dried to obtain soybean powder for subsequent use;

[0074] Step 2. Prepare oat flour:

[0075] (1) Material selection: choose oatmeal with bright surface and high integrity;

[0076] (2) Soaked rice: Soak in pure water 2-5 times the weight of the oats, and adjust the pH to 3-5 with citric acid; then do ultrasonic pretreatme...

Embodiment 1

[0089] 1. Preparation of soybean flour:

[0090] Use a peeling machine to dry-peel the soybeans, remove 40wt% of the oil by pressing, pass through a 100-mesh sieve, add 10 times the quality of pure water, stir well, adjust the pH to 2.5 with malic acid; put it in a heating box and heat it to 100 ℃, keep warm for 2.5h; then lower the temperature to 32°C, add acid protease, keep warm for 5h; boil for 15min to inactivate the enzyme, cool down to 24°C, filter the clear liquid; concentrate the clear liquid and spray dry to obtain soybean powder for later use;

[0091] 2. Preparation of oat flour:

[0092] (1) Material selection: choose oatmeal with bright surface and high integrity;

[0093] (2) Soaked rice: soak in pure water 2.5 times the weight of the oat rice, and adjust the pH to 4 with citric acid; then do ultrasonic pretreatment, ultrasonic frequency 60KHz, power density 4.5W / cm 2 , ultrasonic time 5min; then continue to soak for 12h;

[0094] (3) Drain: drain the oats af...

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Abstract

The invention discloses low-sugar soybean and oat powder with an intestinal barrier protection function, and a preparation method of the low-sugar soybean and oat powder. The low-sugar soybean and oatpowder is prepared from 30-60% of soybean powder, 20-60% of oat powder, 1-10% ganoderma lucidum polysaccharide powder, 1-10% of xylitol and 0.1-1% of L-arabinose. The invention also discloses the preparation method of the low-sugar soybean and oat powder with the intestinal barrier protection function. According to the preparation method, soybean, oat and ganoderma lucidum polysaccharide are usedas main components, and appropriate amounts of the xylitol and the L-arabinose are added; by means of reasonable collocation, the product can significantly enhance the intestinal barrier protection function while having good taste; compared with a single material component, the low-sugar soybean and oat powder has a more obvious protection ability, and is very suitable for people with the impaired intestinal barrier function; furthermore, the low-sugar soybean and oat powder is also suitable for most elderly people due to the healthy and low-sugar production formula.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a low-sugar soybean oat flour with the function of protecting the intestinal barrier and a preparation method thereof. Background technique [0002] Soybeans, oats, ganoderma polysaccharides, etc. have been used in many products because they have many functions such as lowering cholesterol, regulating blood sugar, improving human immunity, promoting blood circulation, and anti-oxidation, but their protective function on the intestinal barrier has not It is valued by most enterprises, so its role in this aspect is not significant in the product functions used for development. The invention mainly focuses on protecting the intestinal barrier function, uses soybean, oat, ganoderma lucidum polysaccharide as the main components, and cooperates with sugar alcohol that also has a certain protective effect on the intestinal barrier, and invents a product with a significant intestin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L33/00A23L11/00A23L7/10
CPCA23L7/198A23L11/07A23L33/00A23L33/125A23V2002/00A23V2200/32A23V2250/6422A23V2250/602A23V2250/51A23V2200/14Y02A40/90
Inventor 左齐乐韩菲菲李勉朱炫陈杰陈跃文张文瑶石丽华
Owner ZHEJIANG HUAKANG PHARMA
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