Functional nutrition bar based on resistant starch and combined polyphenol and preparation method thereof

A technology of bound polyphenols and resistant starch, which is applied in the fields of baking methods, dough processing, baked foods with modified ingredients, etc., can solve the problems of missing functional attributes, etc., to improve functional attributes, reduce proportions, regulate blood lipids and blood sugar effect

Pending Publication Date: 2020-04-17
JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The powder obtained by this processing method is essentially starch, which lacks its original functional properties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A functional nutritional bar based on gorgon resistant starch and gorgon bound polyphenols, comprising the following process steps:

[0035] Preparation of Gorgon resistant starch: Weigh a certain amount of Gorgon raw starch, adjust the concentration of raw starch milk to 15% with water, put it in a microwave oven, set the microwave power to 500W, and the processing time to 120s, take it out and cool it to room temperature, and put it in a 4°C refrigerator Aging in medium for 24 hours, then take it out, put it at room temperature, dry it at 60°C for 12 hours, crush it, and pass it through a 100-mesh sieve.

[0036] Preparation of Gorgon fruit bound polyphenols: crush the dry Gorgon fruit, use 80% ethanol aqueous solution, the ratio of solid to liquid is 1:15, extract at a constant temperature at 35°C for 2 hours, repeat the extraction twice, and remove after extraction by centrifugation or natural precipitation For the upper layer liquid, take the precipitate and add 4m...

Embodiment 2

[0041] A functional nutritional bar of Gorgon fruit based on Gorgon fruit resistant starch and lotus seed-bound polyphenols, comprising the following process steps:

[0042] Preparation of Gorgon resistant starch: Weigh a certain amount of Gorgon raw starch, adjust the concentration of raw starch milk to 15% with water, put it in a microwave oven, set the microwave power to 500W, and the processing time to 120s, take it out and cool it to room temperature, and put it in a 4°C refrigerator Aging in medium for 24 hours, then take it out, put it at room temperature, dry it at 60°C for 12 hours, crush it, and pass it through a 100-mesh sieve.

[0043] Preparation of lotus seed bound polyphenols: crush the dried lotus seed, use 75% ethanol aqueous solution, the ratio of solid to liquid is 1:15, extract at constant temperature at 35°C for 2 hours, repeat the extraction twice, and remove after extraction by centrifugation or natural precipitation For the upper layer liquid, take the ...

Embodiment 3

[0048] A functional nutritional bar based on the ancient prescription "Sishen Soup", comprising the following process steps:

[0049] Preparation of Gorgon Gorgon Resistant Starch: Weigh a certain amount of Gorgon Gorgon Raw Starch, adjust the concentration of raw starch milk to 15% with water, put it in a microwave oven, set the microwave power to 500W, and set the processing time to 120s, take it out and cool it to room temperature, then place it at 4°C Aging in the refrigerator for 24 hours, then take it out and let it cool to room temperature, dry it at 60°C for 12 hours, crush it, and pass it through a 100-mesh sieve.

[0050] Preparation of Poria Cocos Resistant Starch: Weigh a certain amount of Poria cocos original starch, adjust the concentration of the original starch milk to 15% with water, put it in a microwave oven, set the microwave power to 500W, and the processing time to 120s, take it out and cool it to room temperature, then place it at 4°C Aging in the refrig...

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PUM

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Abstract

The invention relates to a functional nutrition bar based on resistant starch and combined polyphenol and a preparation method thereof. The nutrition bar is prepared by using the following raw materials: starch, resistant starch, starch-bound polyphenol, butter, soybean meal, eggs, nuts, preserved fruits, maltose, fructo-oligosaccharide, isomaltooligosacharide, inulin, salt, baking powder and thelike. In the baking process, materials are shaped at low temperature and then the shaped materials are baked and ripened at a medium-high temperature; and then a gradient temperature-changing baking process of low-temperature uniform coloring is adopted, so that the flavor of the product is effectively optimized and the taste and color of the finished product are improved. The nutrition bar disclosed by the invention is prepared by primary deep processing of a medicinal-edible substance primary product taking starch as a main component; the preparation process is simple; raw materials are richand easily available; the product forms are flexible; the nutrition value is great; and the functional nutrition bar as the relatively good functionality and relatively broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a functional nutrition bar based on resistant starch and bound polyphenols and a preparation method thereof. Background technique [0002] Since the 20th century, the spectrum of human diseases has undergone significant changes. Cardiovascular and cerebrovascular diseases, tumors, and diabetes have become major diseases. important risk factor. Western nutrition based on simple diet structure is struggling to deal with these diseases, while diet therapy in my country, which is based on both medicine and food resources, has the natural advantages of systematic recuperation and health maintenance, and has gradually become a global focus of disease prevention and treatment. [0003] However, the use and development of medicinal and edible resources in my country has long been low-end, low-quality, and low-value. Therefore, it is urgent to develop high value-added products to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04A21D13/06A21D13/40A21D2/18A21D2/36A21D2/34A21D8/06
CPCA21D13/04A21D13/06A21D13/40A21D2/186A21D2/181A21D2/36A21D2/362A21D2/364A21D2/34A21D8/06
Inventor 董欢欢管咏梅朱卫丰陈丽华张诺钟玲安郭紫逸
Owner JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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