Polygonatum sibiricum crude polysaccharide-radix puerariae hydrogel double-layer microstructure energy bar and manufacturing method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a polygonatum sibiricum crude polysaccharide-radix puerariae hydrogel double-layer microstructure energy bar which comprises the following components: a polygonatum sibiricum crude polysaccharide water extract, whole milk powder, egg white, radix puerariae powder, purified water, grains, nuts, dried fruits, edible salt, white granulated sugar, baking soda, yeast, honey, grease and egg liquid. Compared with the prior art, by arranging a double-layer wrapping structure, the technical problem that in the prior art, the herbal extract cannot be added into food, and meanwhile the good taste of the food cannot be guaranteed is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a polygonatum crude polysaccharide-pueraria hydrogel double-layer microstructure energy bar. Background Art

[0002] "Medicine and food share the same origin" is a key concept in traditional Chinese medicine theory, referring to the fact that many ingredients can be used as medicines themselves, offering health benefits when consumed. Polygonatum sibiricum and Pueraria lobata are examples of dual-purpose ingredients, listed on the "List of Items that are Both Food and Medicine," allowing them to be added to regular foods. Polygonatum sibiricum (scientific name: Polygonatum) is rich in active substances such as crude polysaccharides, steroidal saponins, and amino acids. Historical herbal texts document its effects on tonifying the spleen and replenishing qi, nourishing yin, and strengthening the body, enhancing physical strength and delaying aging. Modern pharmacological research confirms that polygonatum polysaccharides have significant anti-fatigue and antioxidant properties, and can improve metabolic function. Pueraria lobata (Pueraria lobata), rich in flavonoids (such as puerarin), polysaccharides, and essential amino acids, is used in traditional medicine for clearing heat, promoting salivation, detoxifying alcohol, and protecting the liver. Studies have shown that Pueraria lobata extracts possess antioxidant and anti-inflammatory properties, and their polysaccharides help improve energy metabolism, alleviate exercise fatigue, and, to a certain extent, enhance endurance. Therefore, adding herbal ingredients with both medicinal and edible properties, such as Polygonatum sibiricum and Pueraria lobata, to functional foods such as energy bars is expected to achieve the dual effects of instant and stable energy replenishment and continuous functional conditioning.

[0003] At present, conventional energy bars and sports nutrition foods on the market focus on providing a reasonable ratio of three major macronutrients, such as carbohydrates, proteins and fats, to meet the needs of exercise or daily energy supply, but often ignore the improvement of physical fitness and function. Some products have begun to try to add Chinese herbal extracts such as ginseng and Polygonatum to enhance functionality, but there are two major problems: (1) Active ingredients are easily destroyed during processing: The functional substances in many herbal extracts (such as polysaccharides, flavonoids, etc.) are extremely sensitive to temperature and oxidation, and are easily lost during high-temperature baking or long-term storage. For example, the traditional high-temperature processing of Polygonatum will cause its polysaccharide content to drop significantly. Ingredients such as puerarin in Pueraria root are also easily affected by high temperatures and are easily oxidized when heated, thereby reducing the health benefits. Therefore, how to protect these activities during food processing has become a major technical problem. (2) Herbal additions affect the flavor and texture of the product: Directly adding herbal powder or extract to energy bars often brings bitterness or odor, affecting the taste. Taking Polygonatum as an example, its raw taste is slightly numb and irritates the throat. If it is not properly processed, it will reduce the acceptability of the product. Additionally, unencapsulated herbal components may interact with other ingredients, altering the texture of the bar or shortening its shelf life. Summary of the Invention

[0004] The present invention aims to provide a double-layer microstructured energy bar of Polygonatum crude polysaccharide-Pueraria hydrogel and a preparation method thereof, which is mainly used to solve the technical problem in the prior art that herbal extracts cannot be added to food while ensuring that the food has a good taste.

[0005] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0006] A polygonatum crude polysaccharide-pueraria hydrogel double-layer microstructured energy bar comprises the following components: polygonatum crude polysaccharide water extract, whole milk powder, egg white, pueraria powder, purified water, grains, nuts, dried fruits, edible salt, white sugar, baking soda, yeast, honey, oil and egg liquid.

[0007] A method for preparing a double-layer microstructured energy bar of polygonatum crude polysaccharide and kudzu root hydrogel comprises the following steps:

[0008] S1: Mixing the aqueous extract of Polygonatum sibiricum crude polysaccharide with whole milk powder and egg white to form a uniform and stable emulsion, and then drying the emulsion in a vacuum drying apparatus to obtain a protein-Polygonatum sibiricum crude polysaccharide complex powder;

[0009] S2: After fully crushing the kudzu root powder, mix it with water, then stir and gelatinize it, and form a natural kudzu root hydrogel after cooling. Then, the protein-polygonatum crude polysaccharide complex powder obtained in step S1 is slowly added to the kudzu root hydrogel, and stirred to form a double-layer wall material powder with the kudzu root natural hydrogel as the shell and the protein-polygonatum crude polysaccharide complex as the core.

[0010] S3: The base ingredients include grains and nuts, and the auxiliary ingredients include vegetable oils and fats, dried fruits, natural honey, dairy and egg products, table salt, white sugar, baking soda, and yeast;

[0011] The base material and the double-wall material powder are evenly dry-mixed, and then the auxiliary materials are added and fully stirred to form a uniform wet material, and then a low-temperature molding process is performed to obtain a herbal energy bar.

[0012] Preferably, in step S1, the mass ratio of the crude polysaccharide water extract of polygonatum sibiricum to whole milk powder and egg white is 1:2 to 5:10.

[0013] Preferably, in step S1, a handheld electric stirring rod is used for high-speed shearing at a speed of 5000-10000 rpm and stirred for 5-10 minutes to obtain an emulsion.

[0014] Preferably, in step S1, the emulsion is placed in a vacuum drying device and dried at 50-60° C. and a vacuum degree of -0.08 MPa for 5-8 hours, and the moisture content of the dried emulsion is ≤5%.

[0015] Preferably, in step S2, the stirring gelatinization is specifically performed by pre-gelatinizing the kudzu root powder and 20-30°C water in a material-liquid mass ratio of 1:2-5 to obtain a pre-gelatinized mixture, and then mixing the pre-gelatinized mixture with 80-90°C water in a material-liquid mass ratio of 1:4-10 to obtain a completely gelatinized mixture.

[0016] Preferably, in step S3, in terms of total mass percentage, cereals are 25%-60%, nuts are 10%-20%, vegetable oils are 3%-8%, dried fruits are 5%-15%, natural honey is 5%-12%, dairy and egg products are 1%-10%, egg liquid is 5%-20%, edible salt is 0.1%-1%, white sugar is 0%-5%, baking soda is 0.1%-1%, yeast is 0.1%-1%, and double-wall material powder is 1%-10%.

[0017] Preferably, the low-temperature molding process is a low-temperature extrusion molding process or a low-temperature baking process, with a temperature of 50-110° C. and a processing time of 10-20 minutes.

[0018] Preferably, in step S3, the cereals include one or more of oats, low-gluten flour, and corn starch;

[0019] The nuts include one or more of walnuts, almonds, and cashews;

[0020] The vegetable fat includes butter or vegetable oil;

[0021] The dried fruits include one or more of raisins, cranberries and hawthorns.

[0022] Beneficial effects of this program:

[0023] 1. High activity retention: Utilizing a 60°C vacuum drying and low-temperature molding process, the loss of heat-sensitive Polygonatum sibiricum polysaccharides and Pueraria root active ingredients is significantly reduced. Double-walled packaging further isolates the active ingredients from oxygen and particles, ensuring that the herbal functional ingredients remain highly effective and stable throughout the product's shelf life.

[0024] 2. Herbal Flavor Optimization: Polygonatum sibiricum and Pueraria root are encapsulated in a milk protein-gel double layer, effectively masking any inherent bitterness and astringency. Furthermore, the addition of milk powder and egg white imparts a hint of milk and caramelized protein to the energy bar, complementing the herbal flavor and making the product more mellow and approachable.

[0025] 3. Dual Functionality: This herbal energy bar combines immediate energy and sustained performance. Its base, rich in oats, nuts, and honey, provides a steady supply of energy upon consumption. Furthermore, active ingredients like Polygonatum sibiricum polysaccharides and Pueraria lobata isoflavones rapidly improve metabolic efficiency, relieve fatigue, and enhance antioxidant protection. This combination of immediate energy and sustained performance optimization makes this product ideal for those seeking rapid recovery while simultaneously improving athletic performance.

[0026] 4. Use the synergistic effect of low-temperature premixing + high-temperature gelatinization: first premix the kudzu root powder with 20-30℃ water (to avoid caking), and then accurately gelatinize it in 80-90℃ hot water, the gelatinization effect is more uniform.

[0027] 5. The "cooling and solidification" property of Pueraria gel: Pueraria β-glucan forms a thermally irreversible gel after cooling, providing the dual functions of physical barrier + active sustained release.

[0028] 6. The saponins (bitter) and tannins (astringent) in the water extract of Polygonatum sibiricum combine with ovalbumin and ovomucoid in egg white, and casein and whey protein in whole milk powder, forming a complex after vacuum drying, which masks its bitter taste.

[0029] 7. The saponins (bitter) and tannins (astringent) in the water extract of Polygonatum sibiricum combine with ovalbumin and ovomucoid in egg white, and casein and whey protein in whole milk powder, forming a complex after vacuum drying, which masks its bitter taste.

[0030] 8. A double-layer wall design enables segmented release of different active ingredients (D2 only provides sustained release of macronutrients). This invention utilizes a "double-layer encapsulation" approach. Upon intestinal digestion, the hydrogel layer formed by kudzu starch first releases puerarin and other substances. This is followed by the release of the polygonatum polysaccharides in the second layer. DETAILED DESCRIPTION

[0031] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0032] In the description of the present invention, "several" means one or more, "many" means more than two, "greater than," "less than," and "exceed" are understood to exclude the number itself, while "above," "below," and "within" are understood to include the number itself. The terms "first," "second," and "third" are used solely for descriptive purposes and to distinguish technical features. They are not to be construed as indicating or implying relative importance, or as implicitly specifying the number or order of the technical features indicated.

[0033] The following describes an embodiment of the present invention based on its overall structure.

[0034] Example 1:

[0035] A polygonatum crude polysaccharide-pueraria hydrogel double-layer microstructured energy bar comprises the following components: polygonatum crude polysaccharide water extract, whole milk powder, egg white, pueraria powder, purified water, grains, nuts, dried fruits, edible salt, white sugar, baking soda, yeast, honey, oil and egg liquid.

[0036] A method for preparing a double-layer microstructured energy bar of polygonatum crude polysaccharide and kudzu root hydrogel comprises the following steps:

[0037] S1: Preparation of the first layer of wall material: Take the water extract of Polygonatum sibiricum crude polysaccharide (the main component is crude polysaccharide), mix it with whole milk powder and egg white in a mass ratio of 1:2:5, use a handheld electric stirrer to high-speed shear at a speed of 5000-10000 rpm, and stir continuously for 5 minutes to form a uniform and stable emulsion. The emulsion is then placed in a vacuum drying equipment and dried at 50°C and a vacuum degree of -0.08MPa for 6 hours to remove most of the water, and finally obtain a protein-Polygonatum sibiricum crude polysaccharide complex powder with a moisture content of ≤5% and good fluidity;

[0038] S2: Preparation of the second layer of wall material: After the kudzu root powder is fully crushed, 20°C water is first added at a material-liquid mass ratio of 1:3 and fully mixed to perform pre-gelatinization to obtain a pre-gelatinized mixture, and then the pre-gelatinized mixture is stirred and gelatinized with 90°C water at a material-liquid mass ratio of 1:4 for 15 minutes to obtain a completely gelatinized mixture, and the completely gelatinized mixture is cooled to form a natural kudzu root hydrogel, and then the protein-polygonatum crude polysaccharide complex powder obtained in step S1 is slowly added to the kudzu root hydrogel, and stirred and mixed at a speed of 100-300rpm with a magnetic stirrer for 5 minutes to ensure that the powder is fully and evenly dispersed, and finally a double-layer wall material powder is formed with the kudzu root natural hydrogel as the shell and the protein-polygonatum crude polysaccharide complex as the core;

[0039] S3: Energy bar production: The energy bar formula includes base materials and auxiliary materials. By weight, the base materials include cereals (such as oats, low-gluten flour or corn starch, etc.) accounting for 55% of the total formula mass, and nuts (such as walnuts, almonds, cashews, etc.) accounting for 10%;

[0040] The auxiliary ingredients include vegetable fats (such as butter or vegetable oil) accounting for 5%, dried fruits (such as raisins, cranberries, hawthorns, etc.) accounting for 10%, natural honey accounting for 8%, and appropriate amounts of dairy and egg products (such as whole milk powder 5%, fresh egg liquid or egg white liquid 1%), table salt accounting for 1%, white sugar accounting for 0.3%, baking soda accounting for 0.2% and yeast accounting for 0.5%;

[0041] The double-wall material powder is added to the base material at a ratio of 4%, first dry-mixed evenly, and then the auxiliary materials are added and stirred thoroughly to form a uniform wet material. Subsequently, the material is processed through a low-temperature extrusion molding process at a temperature of 55°C for 10 minutes to finally prepare a herbal energy bar with a delicate taste, mellow flavor, good activity and stable efficacy.

[0042] Example 2:

[0043] Different from Example 1, a method for preparing a double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel comprises the following steps:

[0044] S1: Preparation of the first wall material: Take the water extract of Polygonatum sibiricum crude polysaccharide (the main component is crude polysaccharide), mix it with whole milk powder and egg white in a mass ratio of 1:2:6, use a handheld electric stirrer to high-speed shear at a speed of 5000-10000 rpm, and continue stirring for 5-10 minutes to form a uniform and stable emulsion. The emulsion is then placed in a vacuum drying equipment and dried at 50-60°C and a vacuum degree of -0.08MPa for 8 hours to remove most of the water, and finally obtain a protein-Polygonatum sibiricum crude polysaccharide complex powder with a moisture content of ≤5% and good fluidity.

[0045] S2: After the kudzu root powder is fully crushed, 20°C water is first added at a material-liquid mass ratio of 1:2 and fully mixed for pre-gelatinization to obtain a pre-gelatinized mixture, and then the pre-gelatinized mixture is stirred and gelatinized with 90°C water at a material-liquid mass ratio of 1:8 for 20 minutes to obtain a completely gelatinized mixture, and the completely gelatinized mixture is cooled to form a natural kudzu root hydrogel, and then the protein-polygonatum crude polysaccharide complex powder obtained in step S1 is slowly added to the kudzu root hydrogel, and stirred and mixed at a speed of 100-300rpm with a magnetic stirrer for 5 minutes to fully and evenly disperse the powder, and finally a double-layer wall material powder with the kudzu root natural hydrogel as the shell and the protein-polygonatum crude polysaccharide complex as the core is formed;

[0046] S3: Energy bar production: The energy bar formula includes base materials and auxiliary materials. By weight, the base materials include cereals (such as oats, low-gluten flour or corn starch, etc.) accounting for 50% of the total formula mass, and nuts (such as walnuts, almonds, cashews, etc.) accounting for 10%;

[0047] The auxiliary ingredients include vegetable fats (such as butter or vegetable oil) accounting for 5%, dried fruits (such as raisins, cranberries, hawthorns, etc.) accounting for 10%, natural honey accounting for 8%, and appropriate amounts of dairy and egg products (such as whole milk powder 5%, fresh egg liquid or egg white liquid 1%), table salt accounting for 1%, white sugar accounting for 0.3%, baking soda accounting for 0.2% and yeast accounting for 0.5%;

[0048] The double-wall material powder is added to the base material at a ratio of 9%, first dry-mixed evenly, and then the auxiliary materials are added and stirred thoroughly to form a uniform wet material. Subsequently, the material is processed through a low-temperature extrusion molding process at a temperature of 55°C for 10 minutes to finally prepare a herbal energy bar with a delicate taste, mellow flavor, good activity and stable efficacy.

[0049] Example 3:

[0050] Different from Example 1, a method for preparing a double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel comprises the following steps:

[0051] S1: Preparation of the first wall material: Take the water extract of Polygonatum sibiricum crude polysaccharide (the main component is crude polysaccharide), mix it with whole milk powder and egg white in a mass ratio of 1:2:6, use a handheld electric stirrer to high-speed shear at a speed of 5000-10000 rpm, and stir continuously for 7 minutes to form a uniform and stable emulsion. The emulsion is then placed in a vacuum drying equipment and dried at 60°C and a vacuum degree of -0.08MPa for 8 hours to remove most of the water, and finally obtain a protein-Polygonatum sibiricum crude polysaccharide complex powder with a moisture content of ≤5% and good fluidity.

[0052] S2: After the kudzu root powder is fully crushed, 25°C water is first added at a material-liquid mass ratio of 1:2 and mixed thoroughly for pre-gelatinization to obtain a pre-gelatinized mixture, and then the pre-gelatinized mixture is stirred and gelatinized with 90°C water at a material-liquid mass ratio of 1:5 for 20 minutes to obtain a completely gelatinized mixture, and the completely gelatinized mixture is cooled to form a natural kudzu root hydrogel, and then the protein-polygonatum crude polysaccharide complex powder obtained in step S1 is slowly added to the kudzu root hydrogel, and stirred and mixed at a speed of 100-300 rpm with a magnetic stirrer for 5 minutes to ensure that the powder is fully and evenly dispersed, and finally a double-layer wall material powder with the kudzu root natural hydrogel as the shell and the protein-polygonatum crude polysaccharide complex as the core is formed;

[0053] S3: Energy bar production: The energy bar formula includes base materials and auxiliary materials. By weight, the base materials include cereals (such as oats, low-gluten flour or corn starch, etc.) accounting for 38% of the total formula mass, and nuts (such as walnuts, almonds, cashews, etc.) accounting for 20%;

[0054] The auxiliary ingredients include vegetable fats (such as butter or vegetable oil) accounting for 6%, dried fruits (such as raisins, cranberries, hawthorns, etc.) accounting for 10%, natural honey accounting for 8%, and appropriate amounts of dairy and egg products (such as whole milk powder 5%, fresh egg liquid or egg white liquid 1%), table salt accounting for 1%, white sugar accounting for 0.3%, baking soda accounting for 0.2% and yeast accounting for 0.5%;

[0055] The double-layer wall material powder is added to the base material at a ratio of 10%, first dry-mixed evenly, and then the auxiliary materials are added and stirred thoroughly to form a uniform wet material. Subsequently, the material is processed through a low-temperature extrusion molding process at a temperature of 55°C for 10 minutes to finally prepare a herbal energy bar with a delicate taste, mellow flavor, good activity and stable efficacy.

[0056] The foregoing descriptions of specific exemplary embodiments of the present invention are for the purpose of illustration and description. These descriptions are not intended to limit the invention to the precise form disclosed, and it is obvious that many changes and variations can be made based on the above teachings. Although an embodiment of the present invention has been shown and described, this specific embodiment is only an explanation of the present invention and is not a limitation of the invention. The specific features, structures, materials or characteristics described can be combined in an appropriate manner in any one or more embodiments or examples. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical application, so that those skilled in the art can make modifications, substitutions, variations and various different selections and changes to the embodiments as needed without departing from the principles and purpose of the present invention after reading this specification, but they are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel, characterized in that: The invention comprises the following components: aqueous extract of crude polysaccharide of polygonatum, whole milk powder, egg white, kudzu root powder, purified water, grains, nuts, dried fruits, edible salt, white sugar, baking soda, yeast, honey, oil and egg liquid.

2. The method for preparing a double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel according to claim 1, characterized in that: The steps include: S1: Mixing the aqueous extract of Polygonatum sibiricum crude polysaccharide with whole milk powder and egg white to form a uniform and stable emulsion, and then drying the emulsion in a vacuum drying apparatus to obtain a protein-Polygonatum sibiricum crude polysaccharide complex powder; S2: After fully crushing the kudzu root powder, mix it with water, then stir and gelatinize it, and form a natural kudzu root hydrogel after cooling. Then, the protein-polygonatum crude polysaccharide complex powder obtained in step S1 is slowly added to the kudzu root hydrogel, and stirred to form a double-layer wall material powder with the kudzu root natural hydrogel as the shell and the protein-polygonatum crude polysaccharide complex as the core. S3: The base ingredients include grains and nuts, and the auxiliary ingredients include vegetable oils and fats, dried fruits, natural honey, dairy and egg products, table salt, white sugar, baking soda, and yeast; The base material and the double-wall material powder are evenly dry-mixed, and then the auxiliary materials are added and fully stirred to form a uniform wet material, and then a low-temperature molding process is performed to obtain a herbal energy bar.

3. The method for preparing a double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel according to claim 2, characterized in that: In step S1, the mass ratio of the crude polysaccharide water extract of polygonatum sibiricum to whole milk powder and egg white is 1:2 to 5:

10.

4. The method for preparing a double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel according to claim 2, characterized in that: In step S1, a handheld electric stirring rod is used for high-speed shearing at a speed of 5000-10000 rpm and stirred for 5-10 minutes to obtain an emulsion.

5. The method for preparing a double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel according to claim 2, characterized in that: In step S1, the emulsion is placed in a vacuum drying device and dried at 50-60° C. and a vacuum degree of -0.08 MPa for 5-8 hours, and the moisture content of the dried emulsion is ≤5%.

6. The method for preparing a double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel according to claim 2, characterized in that: In step S2, the stirring gelatinization is specifically as follows: first, the kudzu root powder and 20-30°C water are pre-gelatinized according to a material-liquid mass ratio of 1:2-5 to obtain a pre-gelatinized mixture, and then the pre-gelatinized mixture is mixed and stirred with 80-90°C water according to a material-liquid mass ratio of 1:4-10 to obtain a completely gelatinized mixture.

7. The method for preparing a double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel according to claim 2, characterized in that: In step S3, based on the total mass percentage, cereals account for 25%-60%, nuts account for 10%-20%, vegetable oils account for 3%-8%, dried fruits account for 5%-15%, natural honey accounts for 5%-12%, dairy and egg products account for 1%-10%, egg liquid accounts for 5%-20%, table salt accounts for 0.1%-1%, white sugar accounts for 0%-5%, baking soda accounts for 0.1%-1%, yeast accounts for 0.1%-1%, and double-wall material powder accounts for 1%-10%.

8. The method for preparing a double-layer microstructured energy bar of polygonatum crude polysaccharide and kudzu root hydrogel according to claim 2, characterized in that: The low-temperature molding process is a low-temperature extrusion molding process or a low-temperature baking process, with a temperature of 50-110° C. and a processing time of 10-20 minutes.

9. The method for preparing a double-layer microstructured energy bar of Polygonatum sibiricum crude polysaccharide and Pueraria lobata hydrogel according to claim 2, characterized in that: In step S3, the cereals include one or more of oats, low-gluten flour, and corn starch; The nuts include one or more of walnuts, almonds, and cashews; The vegetable fat includes butter or vegetable oil; The dried fruits include one or more of raisins, cranberries and hawthorns.