Composite rice soup beverage capable of resisting oxidation and inhibiting lipase and preparation method thereof

Abstract

The invention discloses a composite rice soup beverage capable of resisting oxidation and inhibiting lipase and a preparation method of the composite rice soup beverage, and belongs to the technical field of functional foods. Composite rice soup is prepared from a mulberry-Chinese wolfberry water extract and brown rice soup according to a mass ratio of (1:1)-(1:3), and maltitol accounting for 7-13% of the mass of the composite rice soup, citric acid accounting for 0.02-0.08% of the mass of the composite rice soup and vitamin C accounting for 0.10-0.20% of the mass of the composite rice soup are added into the composite rice soup, wherein the mulberry-Chinese wolfberry water extract is obtained by preparing Chinese wolfberry and mulberries into a Chinese wolfberry-mulberry mixture accordingto a mass ratio of (1:2)-(1:4) and then mixing the Chinese wolfberry-mulberry mixture with distilled water according to a mass ratio of 1:20 for extraction, and the brown rice soup is obtained by mixing germinated brown rice and distilled water according to a mass ratio of 1:10 for extraction. The beverage is unique in formula and controllable in quality, contains nutrients and active substancessuch as protein, vitamin C, polyphenol, polysaccharide and the like, has the effects of resisting oxidation and inhibiting pancreatic lipase activity, and can be drunk by people with obesity, hyperlipidemia or hyperglycemia and the like.

Description

technical field [0001] The invention belongs to the technical field of functional food, and relates to a composite rice soup drink and a preparation method thereof. Background technique [0002] Modern life is fast-paced, stressful, and competitive. Many people have health problems of varying degrees. The more common ones are "wealthy diseases", such as obesity, hyperlipidemia, and diabetes. Excessive reliance on "fine grains" such as rice (polished white rice) and white flour, while ignoring the intake of "miscellaneous grains" or "coarse grains" such as brown rice, and excessive pursuit of taste enjoyment while ignoring nutrition and health care often contribute to these diseases. After the fat in the food enters the human body, it can be hydrolyzed into fatty acids and 2-monoacylglycerol by lipase, and the fatty acid and 2-monoacylglycerol can be converted into triacylglycerol after being absorbed by the epithelial cells of the small intestine, and the accumulation of tri...

AI Technical Summary

Problems solved by technology

Some existing technologies add a considerable amount of thickeners, preservatives or essences to the products, and long-term excessive consumption may bring health risks

[0006] (2) Existing technologies tend to pay less attention to the nutritional composition, function or biological activity of the product

Some existing technologies carry out biological activity tests of products, but do not involve anti-oxidation and lipase inhibition tests, and are not suitable for drinking by people such as obesity

[0007] (3) The existing technology often lacks quality control technology in terms of production technology, and does not carry out effective monitoring, inspection and control on the quality of raw materials, brown rice germination culture quality, extract quality, etc., which is not conducive to ensuring product quality and safety

Some existing technologies use cellulase, amylase, etc. to treat brown rice or germinated brown rice, which easily increases the content of reducing sugars (such as glucose), which is not suitable for people with high blood sugar, and also makes the process cumbersome.

In some existing technologies, mulberry, wolfberry and other medicinal and edible plants are simply crushed and added to food, which is prone to precipitation and affects product stability. It is difficult to improve the utilization rate of mulberry and wolfberry.

Some existing technologies do not optimize the feeding sequence of raw materials, which may lead to precipitation or decomposition of raw materials

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