Preparation method for compound prebiotics solid beverage capable of improving gastroenteric function

Abstract

The invention discloses a preparation method for a compound prebiotics solid beverage capable of improving a gastroenteric function, and belongs to the technical field of food processing. By adjustingthe addition amount of each component in the compound solid beverage and the grain size the compound solid beverage, it is finally determined that the compound prebiotics solid beverage tastes best when the mass ratio of a malt extract to bovine bone collagen peptide to yeast powder to lactitol to xylitol to erythritol to inulin to xylooligosaccharide to fructo-oligosaccharide to galactooligosaccharide to rice protein peptide is 25:15:10:7:7:7:6:6:6:6:5; and by selecting 30-40 meshes of grain size, chocking during eating can be avoided, and a peculiar smell of an oral cavity is reduced through chewing.

Description

Technical field

[0001] The invention relates to a preparation method of a composite prebiotic solid beverage for improving gastrointestinal function, and belongs to the technical field of food processing.

[0002] technical background

[0003] With the development of the times, social needs and changes in the spectrum of diseases, the concept of human health has become more comprehensive. People's thinking about health has changed from a single model of "preventing, curing, and maintaining" from a single mode of relying solely on drugs. The all-round integration mode alleviates the serious threats to human health caused by diet, medicine, and living environment. Probiotics are widely used in the process of disease prevention, treatment, and disease repair due to their safety, reliability, and excellent performance. As a result, prebiotics are well-known to the public, but their understanding of the concept and function of prebiotics is not complete.

[0004] As a food ingredient th...

Examples

Embodiment 1

[0046] Example 1: Preparation of composite solid beverage

[0047] Specific steps are as follows:

[0048] (1) Weigh the raw materials of the composite solid beverage according to Table 1, and mix them thoroughly with a blender;

[0049] (2) Granulation: The granulation temperature is 50° C., and the sample is obtained by passing through a 40-mesh sieve; a part of the obtained composite solid beverage samples are taken for sensory evaluation. The evaluation results are shown in Table 2.

[0050] Table 1 The formula of each group of composite solid beverages (g / 100g)

[0051]

[0052] Table 2 Sensory evaluation of each group of composite solid beverages

[0053] Group score Group 127.8 Group 224 Group 320.6 Group 420 Group 521.6 Group 614 Group 718 Group 819

[0054] Note: The sensory scores in the table are the average of 100 scores.

[0055] It can be seen from Table 2 that the composite solid beverage samples of group 1 melt in the mouth and have better flavor and mouthfeel....

Embodiment 2

[0056] Example 2: Effect of yeast powder on composite solid beverage

[0057] The yeast powder models involved in this embodiment are YP106, YP101, YF100, and YF300. Among them, the models YP106 and YP101 are yeast powders, which are rich in polysaccharides, glucans, and fibers; the models YF100 and YF300 are yeast extracts, which have undergone enzyme The content of amino acids and peptides is relatively high.

[0058] According to the formula of group 1 in Table 1, weigh the composite solid beverage raw materials, and use YP106, YF100 and YF300 models instead of YP101 model yeast powder, and mix them thoroughly to obtain composite solid beverage samples for sensory evaluation. The sensory evaluation results are shown in Table 3.

[0059] Table 3 The influence of different preparation process yeast powder on composite solid beverage

[0060] Yeast powder model score YP10627.5 YP10127.5 YF10020 YF30020

[0061] Among them, YP106 and YP101 have similar mouthfeel and taste, wit...

Embodiment 3

[0062] Example 3: Effect of polypeptide content on composite solid beverage

[0063] According to Table 4, the composite solid beverage materials were weighed, mixed well, and granulated. The obtained composite solid beverage samples were subjected to sensory evaluation. The sensory evaluation results are shown in Table 5.

[0064] Table 4 Formulas of each group of composite solid beverages (g / 100g)

[0065]

[0066] Table 5 The influence of peptide content on composite solid beverage

[0067] Group score Group 127.8 Group 220 Group 321.6 Group 414

[0068] The bovine collagen peptides and rice protein peptides in the present invention belong to polypeptides, wherein the molecular weight of bovine collagen peptides is 800-1200 daltons; the content of rice protein peptides is higher than 60% and the molecular weight is lower than 1000 daltons, higher than 80% The content is less than 2000 Daltons. Because the molecular weight of its peptides is generally small, it has obvious ...

Technical field

[0001] The invention relates to a preparation method of a composite prebiotic solid beverage for improving gastrointestinal function, and belongs to the technical field of food processing.

[0002] technical background

[0003] With the development of the times, social needs and changes in the spectrum of diseases, the concept of human health has become more comprehensive. People's thinking about health has changed from a single model of "preventing, curing, and maintaining" from a single mode of relying solely on drugs. The all-round integration mode alleviates the serious threats to human health caused by diet, medicine, and living environment. Probiotics are widely used in the process of disease prevention, treatment, and disease repair due to their safety, reliability, and excellent performance. As a result, prebiotics are well-known to the public, but their understanding of the concept and function of prebiotics is not complete.

[0004] As a food ingredient th...

Examples

Embodiment 1

[0046] Example 1: Preparation of composite solid beverage

[0047] Specific steps are as follows:

[0048] (1) Weigh the raw materials of the composite solid beverage according to Table 1, and mix them thoroughly with a blender;

[0049] (2) Granulation: The granulation temperature is 50° C., and the sample is obtained by passing through a 40-mesh sieve; a part of the obtained composite solid beverage samples are taken for sensory evaluation. The evaluation results are shown in Table 2.

[0050] Table 1 The formula of each group of composite solid beverages (g / 100g)

[0051]

[0052] Table 2 Sensory evaluation of each group of composite solid beverages

[0053] Group score Group 127.8 Group 224 Group 320.6 Group 420 Group 521.6 Group 614 Group 718 Group 819

[0054] Note: The sensory scores in the table are the average of 100 scores.

[0055] It can be seen from Table 2 that the composite solid beverage samples of group 1 melt in the mouth and have better flavor and mouthfeel....

Embodiment 2

[0056] Example 2: Effect of yeast powder on composite solid beverage

[0057] The yeast powder models involved in this embodiment are YP106, YP101, YF100, and YF300. Among them, the models YP106 and YP101 are yeast powders, which are rich in polysaccharides, glucans, and fibers; the models YF100 and YF300 are yeast extracts, which have undergone enzyme The content of amino acids and peptides is relatively high.

[0058] According to the formula of group 1 in Table 1, weigh the composite solid beverage raw materials, and use YP106, YF100 and YF300 models instead of YP101 model yeast powder, and mix them thoroughly to obtain composite solid beverage samples for sensory evaluation. The sensory evaluation results are shown in Table 3.

[0059] Table 3 The influence of different preparation process yeast powder on composite solid beverage

[0060] Yeast powder model score YP10627.5 YP10127.5 YF10020 YF30020

[0061] Among them, YP106 and YP101 have similar mouthfeel and taste, wit...

Embodiment 3

[0062] Example 3: Effect of polypeptide content on composite solid beverage

[0063] According to Table 4, the composite solid beverage materials were weighed, mixed well, and granulated. The obtained composite solid beverage samples were subjected to sensory evaluation. The sensory evaluation results are shown in Table 5.

[0064] Table 4 Formulas of each group of composite solid beverages (g / 100g)

[0065]

[0066] Table 5 The influence of peptide content on composite solid beverage

[0067] Group score Group 127.8 Group 220 Group 321.6 Group 414

[0068] The bovine collagen peptides and rice protein peptides in the present invention belong to polypeptides, wherein the molecular weight of bovine collagen peptides is 800-1200 daltons; the content of rice protein peptides is higher than 60% and the molecular weight is lower than 1000 daltons, higher than 80% The content is less than 2000 Daltons. Because the molecular weight of its peptides is generally small, it has obvious ...

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