Biscuit with function of promoting gastrointestinal motility and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a biscuit with the efficacy of promoting gastrointestinal motility and a preparation method of the biscuit. Components with the efficacy of coordinating intestines and stomach and regulating qi and guiding qi downward, such as amomum tsao-ko extract, inulin and metabiotics, are added into a formula of the biscuit; and a long-acting gastrointestinal tract conditioning effect is provided for people who are easy to flatulence and insufficient in gastric motility. The biscuit with the function of promoting gastrointestinal motility can avoid premature degradation of the metagen, the amomum tsao-ko extract and the MLCT in the stomach and the small intestine, effectively protect the activity of the metagen, ensure that enough metagen reaches the colon to be utilized by bifidobacterium, ensure that the MLCT and the amomum tsao-ko extract are released in the intestinal tract, effectively improve the absorption rate of active substances, and improve the immunity of the human body. The bioavailability of the biscuit is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and discloses a biscuit with the effect of promoting gastrointestinal motility and a preparation method thereof. BACKGROUND

[0002] Biscuits are a kind of leisure food with a wide audience and a wide sales area, and have many types, advantages such as simple process, storage resistance and easy carrying. The main components of biscuits are flour, sugar and oil, which can be used as an excellent carrier of functional raw materials. Biscuits can be divided into crisp biscuits, tough biscuits, fermented biscuits and the like, wherein the crisp biscuits are made through the processes of flour conditioning, rolling, molding and baking, and have the advantages of simple process, loose taste and high acceptance of consumers.

[0003] Most of the existing biscuits take taste and flavor as the main selling points, and although there are many types, there are still deficiencies in the functional aspects. With the improvement of people's health consciousness, the demand for the functionality of food is also increasing. At present, there are many biscuits with similar functions and processes. CN104222229A proposes a method for preparing health-care biscuits for promoting digestion by taking flour, bifidus sugar, konjac powder, sweet potato powder, edible vegetable oil, eggs, yeast, salt and Chinese herbal medicines as main raw materials, through processes such as Chinese herbal medicine treatment, dough mixing, molding, baking and packaging. The treatment method of Chinese herbal medicine is as follows: a certain proportion of cherokee rose, prince of the medicine, atractylodes, galangal, Chinese plum, amomum villosum, medlar, cardamom, chrysanthemum, lily, magnolia and perilla leaf are crushed and uniformly mixed, and then 75% ethanol solution is used for extraction to obtain Chinese herbal medicine extract. The Chinese herbal medicine extract and bifidus sugar are added to the egg liquid, and then the flour and other raw materials are added to prepare the dough. After standing at room temperature for 20-30 minutes, the dough is molded and baked.

[0004] The health-care biscuits for promoting digestion added with Chinese herbal medicine are extracted by 75% ethanol, and there is no subsequent alcohol removal process. For ordinary food, the safety is poor. Cherokee rose, prince of the medicine and atractylodes are health-care food raw materials, and magnolia is a raw material recorded in the pharmacopoeia, which cannot be used for ordinary food.

[0005] In addition, the key preparation process of some other biscuits for promoting digestion and health in the prior art includes Chinese herbal medicine treatment and dough fermentation, both of which have complex processes and long time consumption, high energy consumption and high cost in actual production. White granulated sugar, edible vegetable oil and other raw materials are used in the formula, and the biscuits themselves are high in oil and sugar, and have weak health properties. SUMMARY

[0006] The purpose of the present application is to provide a biscuit with the effect of promoting gastrointestinal motility and a preparation method thereof, which can provide long-term gastrointestinal regulation effect for people prone to bloating and insufficient gastric motility.

[0007] In order to achieve the above technical effects, the technical scheme adopted by the present application is as follows: A biscuit with the effect of promoting gastrointestinal motility, comprising the following raw materials by weight: flour 200-600 parts, vegetable oil 50-300 parts, medium-long chain triglyceride 20-200 parts, egg 50-200 parts, isomaltulose 50-200 parts, Amomum tsao-ko extract 1-18 parts, edible salt 1-10 parts, bulking agent 1-15 parts, inulin 2-50 parts, probiotic 2-50 parts, seasoning powder 1-30 parts; the Amomum tsao-ko extract is a combination of one or more of Amomum tsao-ko extract, Amomum tsao-ko oil or Amomum tsao-ko powder.

[0008] Further, the Amomum tsao-ko extract is obtained by filtering the water solution after separating the oil layer from the fresh Amomum tsao-ko water extract, concentrating under reduced pressure to 1 / 5 of the original amount, refrigerating to precipitate, taking the supernatant, filtering and concentrating under reduced pressure; The Amomum tsao-ko oil is obtained by heating extraction for 4-10 hours after adding 5-8 times the mass of water to the fresh Amomum tsao-ko after peeling, and then separating the light yellow clear oil liquid by re-distillation, salting out and standing. The Amomum tsao-ko powder is the sieve under powder after crushing the dry Amomum tsao-ko to 50-65 mesh.

[0009] Further, the probiotic is a probiotic fermentation powder, which is the cell component and metabolic product of probiotics.

[0010] Further, the bulking agent is composed of ammonium bicarbonate and sodium bicarbonate in a mass ratio of 1: (0.5-6).

[0011] Further, the vegetable oil includes one or more combinations of corn oil, peanut oil, soybean oil, rapeseed oil, olive oil, tea seed oil, ghee, butter; the flour includes one or more combinations of wheat flour, whole wheat flour, buckwheat flour, corn flour, rice flour; and the seasoning powder includes beef powder, black truffle, chicken powder, shrimp powder, pine mushroom powder, pepper powder, chili powder or corresponding flavoring powder.

[0012] To achieve the above technical effects, the application further provides a biscuit preparation method with the effect of promoting gastrointestinal motility, comprising: Mixing, whipping and emulsifying the vegetable oil, medium-long chain triglyceride and isomaltulose according to the proportion to form an emulsion; Adding the egg liquid to the emulsion and whipping uniformly to form a mixture; Mixing and adding the Amomum tsao-ko extract, edible salt, bulking agent, inulin, probiotic, beef powder and black truffle seasoning powder to the mixture to form a mixed slurry; Adding the flour to the mixed slurry, cutting and mixing uniformly to form a dough, rolling the dough into a shape, and baking at 180-230 DEG C to obtain the biscuit.

[0013] Further, the egg liquid is added into the emulsion, and the temperature of the mixed solution is controlled to be less than or equal to 25 DEG C.

[0014] Further, the baking process adopts segmented temperature control: 180 DEG C for 3-8 min in the initial stage to make the loosening agent decompose and produce gas, then 200 DEG C for 3-8 min to shape, and finally 230 DEG C for 1-5 min to color.

[0015] Compared with the prior art, the present application has the beneficial effects of: 1. The functional crisp biscuit prepared by the present application has the functions of regulating the stomach and intestines, regulating qi and relieving flatulence, and the biscuit has a fresh and fragrant flavor, a crisp taste and is convenient to eat, and the biscuit can provide long-term stomach and intestinal regulation for people who are prone to flatulence and have insufficient stomach power.

[0016] 2. The amomum tsao-ko extract, isomaltulose and MLCT in the present application can form a multi-layer coating structure during the raw material emulsification and mixing process, can delay the dissolution of the biscuit in the stomach, can be enzymatically degraded by microorganisms in the distal ileum, trigger the disintegration of the coating structure, and realize the synchronous release of amomum tsao-ko and MLCT in the colon.

[0017] 3. The biscuit prepared by the present application can avoid the premature degradation of the probiotics, amomum tsao-ko extract and MLCT in the stomach and small intestine, effectively protect the activity of the probiotics, ensure that sufficient probiotics reach the colon for use by bifidobacterium, and ensure the release of MLCT and amomum tsao-ko extract in the intestinal tract, effectively improve the absorption rate of active substances, and improve the bioavailability of the biscuit. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 Figure 2 is a comparison chart of the effects of the amomum tsao-ko biscuit and extract on the small intestinal carbon propelling rate of the gastrointestinal motility disorder mice in Example 2. Figure 2 Figure 3 is a comparison chart of the effects of the amomum tsao-ko biscuit and extract on the serum motilin content of the gastrointestinal motility disorder mice in Example 2. Figure 3 Figure 4 is a comparison chart of the effects of the amomum tsao-ko biscuit and extract on the serum vasoactive intestinal peptide content of the gastrointestinal motility disorder mice in Example 2. DETAILED DESCRIPTION

[0019] The present application will be further described in conjunction with the embodiments and drawings. However, it should not be understood that the scope of the above-mentioned subject matter of the present application is limited to the following embodiments, and any technology realized based on the content of the present application belongs to the scope of the present application.

[0020] Example 1 A biscuit with the efficacy of promoting gastrointestinal motility, comprising the following raw materials by weight: flour 200-600 parts, vegetable oil 50-300 parts, medium-long chain triglyceride 20-200 parts, egg 50-200 parts, isomaltulose 50-200 parts, Amomum tsao-ko extract 1-18 parts, edible salt 1-10 parts, bulking agent 1-15 parts, inulin 2-50 parts, probiotic 2-50 parts, seasoning powder 1-30 parts; the Amomum tsao-ko extract is a combination of one or more of Amomum tsao-ko extract, Amomum tsao-ko oil or Amomum tsao-ko powder.

[0021] Amomum tsao-ko is a medicinal and edible category, pungent and warm, belonging to the spleen and stomach meridians. It is used for cold-dampness resistance, abdominal distension and pain, fullness and vomiting, malaria and cold, and fever of epidemic diseases. The Chinese medicine "Xiangguo Jianxiao Tablet" takes Amomum tsao-ko, spider lily, and safflower as the main components, and has significant effects on regulating gastrointestinal function and regulating qi, etc., and is used for indigestion, bloating, food accumulation, abdominal pain, and chest fullness. Modern pharmacological studies have found that Amomum tsao-ko extract can significantly increase the blood flow and gastric juice secretion of rat gastric mucosa; in the mouse defecation and small intestine movement experiments, Amomum tsao-ko water extract can significantly improve the constipation symptoms of mice induced by loperamide; in addition, Amomum tsao-ko extract has a protective effect on gastric mucosa and can inhibit the growth of Helicobacter pylori.

[0022] Inulin is derived from the roots of Jerusalem artichoke and is a natural soluble dietary fiber with a wide source. Inulin has significant effects on regulating intestinal flora, promoting the increase of the relative abundance of probiotics in the intestine, and reducing the number of conditional pathogenic bacteria (common conditional pathogenic bacteria include Escherichia coli, Candida albicans, Staphylococcus aureus, and Klebsiella pneumoniae, etc.). In addition, inulin also has beneficial effects such as lowering blood lipids, anti-diabetes, anti-colorectal cancer, anti-constipation, anti-depression, and promoting mineral absorption.

[0023] Probiotic is a HeaLAC® probiotic fermentation powder, which is the combination of probiotic bacterial components and metabolites. It is made by the fermentation of four kinds of probiotics using HeaLAC hot lock technology, and is a natural fermented food raw material with natural and layered flavor. HeaLAC® probiotic fermentation powder has the effects of optimizing intestinal flora, regulating physiological functions, helping defecation, relieving diarrhea, regulating immunity, etc., and through human body experiments, it has been verified to have the effect of efficiently activating and regulating the intestinal tract.

[0024] Isomaltulose is a natural disaccharide in honey, sugarcane juice and other natural products, which has the advantages of low glycemic index and anti-caries, and is used to replace sucrose. Isomaltulose is a food additive and is used in an appropriate amount according to production needs. Its taste, appearance and viscosity of aqueous solution are similar to those of sucrose, and its sweetness is about half of that of sucrose. Isomaltulose is a reducing sugar and can produce Maillard reaction. Isomaltulose plays an important role in preventing colon shortening, reducing intestinal epithelial damage and inhibiting inflammatory cell infiltration, and achieves the purpose of preventing or assisting in the treatment of colitis by maintaining intestinal immune homeostasis and restoring part of the disturbed intestinal microorganisms.

[0025] Medium-long chain triglyceride (MLCT) is a special triglyceride, which contains both medium-chain fatty acids and long-chain fatty acids in its structure. It can be quickly digested and metabolized to quickly provide energy and effectively reduce fat accumulation, and is used to replace vegetable oil. Medium-long chain fatty acid edible oil has been approved as a new resource food. MLCT has few natural sources and is usually prepared by modifying natural oils in production. It has been verified by toxicology tests that it has high safety. Medium-chain fatty acids, as energy substances for the intestinal tract, have strong antibacterial effects, can regulate intestinal flora structure, improve intestinal morphology, inhibit the colonization of harmful microorganisms, and help maintain intestinal health.

[0026] In this embodiment, the biscuit preparation method with the effect of promoting gastrointestinal motility comprises: Mix plant oil, medium-long chain triglyceride and isomaltulose in a proportion, and whip to emulsify to form an emulsion; Add egg liquid to the emulsion and whip evenly to form a mixture; Mix grass fruit extract, edible salt, bulking agent, inulin, postbiotic and seasoning powder, and add them to the mixture to whip evenly to form a mixed slurry; Add flour to the mixed slurry, cut and mix evenly to form a dough, roll the dough into shape, and bake at 180-230℃ to obtain the biscuit.

[0027] In this embodiment, by adding grass fruit extract, inulin, postbiotic and other ingredients with the effects of regulating the stomach and intestines and regulating and smoothing qi into the formula of the biscuit, using the fusion seasoning of the spicy flavor of seasoning powder and grass fruit, and using isomaltulose and MLCT to replace a large amount of sugar and oil in the traditional biscuit formula, the functional crisp biscuit with fresh and fragrant flavor can be prepared, which is more in line with the nutritional and healthy concept of contemporary consumers, has a crisp taste and is convenient to eat, and provides long-term gastrointestinal regulation effect for people prone to bloating and with insufficient gastric motility.

[0028] In addition, the grass fruit extract, isomaltulose and MLCT can form a multi-layer coating structure in the raw material emulsification mixing process, wherein the grass fruit extract is located in the core layer, the volatile oil, flavonoids and other hydrophobic active ingredients in the grass fruit are wrapped by the MLCT oil phase and embedded between the triglyceride chains of the MLCT, forming an "oil core-sugar shell" coating structure to avoid being degraded by gastric acid; the MLCT serves as an intermediate layer, and the medium-chain fatty acids (MCFA) in the MLCT have excellent emulsification, providing a protective wrapping effect; the isomaltulose forms a hydrophilic layer on the surface of the MLCT emulsion, and the hydroxyl group and the ester group of the MLCT form a hydrogen bond to construct a stable interface film, forming a coating structure with an isomaltulose shell (the sugar-oil core-shell structure is relatively stable at high temperatures, only a small amount is destroyed, and most of the coating structures exist stably after high-temperature baking); the coating structure can be delayed in the stomach, can be enzymatically degraded by microorganisms in the ileum, triggers the disintegration of the coating structure, and realizes the synchronous release of the grass fruit and the MLCT in the colon. The biscuit with the effect of promoting gastrointestinal motility can avoid the premature degradation of the postbiotic, the grass fruit extract and the MLCT in the stomach and the small intestine, effectively protect the activity of the postbiotic, ensure that sufficient postbiotic reaches the colon for the utilization of the bifidobacterium, and ensure the release of the MLCT and the grass fruit extract in the intestinal tract, effectively improve the absorption rate of the active substances, and improve the bioavailability of the biscuit.

[0029] The grass fruit extract in the embodiment is obtained by filtering the remaining water solution after separating the oil layer from the fresh grass fruit water extract, concentrating under reduced pressure to 1 / 5 of the mass of the raw material, and then taking the supernatant after cold storage and precipitation, filtering and concentrating under reduced pressure; the grass fruit oil is obtained by adding 5-8 times the mass of water to the fresh grass fruit after peeling, heating and extracting for 4-10 hours to obtain an oil-water mixture, and then separating the oil-water mixture by re-distillation, salting out and standing; and the grass fruit powder is obtained by crushing the dried grass fruit to pass through a 50-65 mesh screen.

[0030] In the embodiment, the postbiotic is a probiotic fermentation powder, which is a combination of the cell components and metabolic products of probiotics. The plant oil includes one or more combinations of corn oil, peanut oil, soybean oil, rapeseed oil, olive oil, tea seed oil, ghee, butter; the flour includes one or more combinations of wheat flour, whole wheat flour, buckwheat flour, corn flour, rice flour; and the seasoning powder includes beef powder, black truffle, chicken powder, shrimp powder, pine mushroom powder, pepper powder, chili powder or corresponding flavoring powder Embodiment 2 A biscuit preparation method with the effect of promoting gastrointestinal motility, comprising: Step one, weigh 100g of corn oil, 100g of MLCT and 140g of isomaltulose in a container, and fully stir and emulsify with a beater to obtain a viscous emulsion; Step two, wash the eggs, remove the shells, beat and pass through a No. 3 sieve (50 mesh) to obtain egg liquid. Take 100 g of egg liquid and add it to the emulsion in step one in 3-5 portions. After each addition of egg liquid, mix thoroughly and add the next portion of egg liquid. In this embodiment, the temperature of the mixed liquid is controlled to be ≤25℃ during the process of adding egg liquid to the emulsion.

[0031] Step three, take 11 g of Amomum tsao-ko powder, 5 g of edible salt, bulking agent (2 g of ammonium bicarbonate and 4 g of sodium bicarbonate), 20 g of inulin, 20 g of probiotics, 2 g of beef powder and 5 g of black truffle seasoning powder, mix them evenly and pass through a No. 3 sieve (50 mesh) for 2-3 times. Then add the mixed powder to the mixed liquid in step two and mix them evenly with a spatula without over-mixing to destroy the emulsion and foaming structure of the liquid. Step four, take 490 g of wheat flour, pass it through a No. 3 sieve (50 mesh) and sieve it into the mixed slurry in step three. Mix them evenly with a spatula to obtain the dough. Then transfer the dough to the hopper of the roller press machine and press it into biscuits with a thickness of 5 mm and a diameter of 4.5 cm.

[0032] Step five, place the formed biscuit into a preheated oven and bake it at 200℃ for 15 min with top and bottom heat. After baking, take it out and cool it naturally for 5-10 min. Then arrange and package the biscuits.

[0033] In this embodiment, the probiotics are inactivated metabolic products of Lactobacillus plantarum or Bifidobacterium. The content of short-chain fatty acids in the probiotics is ≥12%. The polyphenols in Amomum tsao-ko and butyric acid produced by the flora together inhibit the NF-κB signaling pathway, reduce the level of TNF-α (tumor necrosis factor) in the colon and reduce the damage of inflammation to the intestinal muscle plexus.

[0034] In some other embodiments, the baking process adopts segmented temperature control: 180℃ for 3-8 min in the initial stage to decompose the bulking agent and produce gas, then 200℃ for 3-8 min to shape, and finally 230℃ for 1-5 min to color.

[0035] In this embodiment, the biscuits (hereinafter referred to as "Amomum tsao-ko biscuits") and the Amomum tsao-ko extract used in the biscuits are used as the research objects. A mouse gastrointestinal motility disorder model is established by intraperitoneal injection of atropine sulfate to evaluate the effect of the biscuits in promoting gastrointestinal motility. The test procedure and related data are as follows: (1) Experimental animals SPF KM mice weighing 18-22 g were purchased from Sibeifu (Beijing) Biotechnology Co., Ltd. Production license number: SCXK (Jing) 2019-0010, issued by Beijing Municipal Science and Technology Commission. This unit's experimental animal use license number: SYXK (Dian) K2022-0002, issued by Kunming Municipal Science and Technology Bureau.

[0036] (2) Reagents Atropine sulfate injection, produced by Baizheng Pharmaceutical Co., Ltd., batch number: 2311003; Mouse motilin (MTL) enzyme-linked immunosorbent assay kit, produced by Shanghai Zymed Biotech Co., Ltd., batch number: Apr 2024; Mouse vasoactive intestinal peptide (VIP) enzyme-linked immunosorbent kit, produced by Wuhan Huamei Biological Engineering Co., Ltd., batch number: O31012824; Activated carbon powder, produced by China National Pharmaceutical Group Chemical Reagent Co., Ltd., batch number: 103N051; Glucose, produced by Tianjin Fengchen Chemical Reagent Technology Co., Ltd.; Milk powder, produced by BioFroxx, Germany, batch number: EZ658EECED; Sodium carboxymethylcellulose, produced by China National Pharmaceutical Group Chemical Reagent Co., Ltd., batch number: 20191216; Pure water, provided by the Pharmacological Research Laboratory of Yunnan Institute of Pharmaceutical Research, ELGA LA 613 ultrapure water machine.

[0037] (3) Instruments JJ2000 electronic balance, Changshu Shuangjie Testing Instrument Factory; Practum224 SQP electronic analytical balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.; Multiskan GO full-wavelength enzyme marker, Thermo Fisher Scientific Company; 3K15 desktop refrigerated high-speed centrifuge, Sigma Company, Germany; ELGA LA 613 ultrapure water machine, ELGA LabWater / VWS (UK) Company, UK.

[0038] (4) Positive control Xianggu Jianxiao tablets, Yunnan Yunhe Pharmaceutical Co., Ltd. The maximum recommended daily dose for humans is 0.107 g / kg, and the equivalent dose for mice is about 1.0 g / kg based on an adult body weight of 70 kg. This dose is set as the experimental dose. Preparation method of positive control: After crushing Xianggu Jianxiao tablets in a mortar, grind them into a uniform powder, mix with pure water, store at 4°C, and restore to room temperature before gavage.

[0039] (5) Animal grouping and drug administration Male SPF KM mice 180, weighing 20-22 g, were randomly divided into 15 groups according to body weight, namely: blank control group, model group, positive control group (Xiangguo Jianxia tablet), Amomum tsao-ko powder 0.39, 0.78, 1.56 g / kg dose group; Amomum tsao-ko extract 100, 200, 400 mg / kg dose group; Amomum tsao-ko oil 6, 12, 24 mg / kg dose group; Amomum tsao-ko biscuit 10, 20, 40 g / kg dose group, 12 mice / group. The blank control group and the model group were given the same volume of solvent by gavage, and the test drugs were given the corresponding drugs by gavage, and the volume of drug administration was 20 mL / kg, and the gavage was given continuously for 7 days.

[0040] (6) Modeling Fasting and water deprivation for 12 h before the last administration, 1 h after the last administration, all mice except the blank control group were injected with atropine (2 mg / kg) intraperitoneally, and 20 min later, each mouse was given 0.8 mL of semisolid carbon paste by gavage.

[0041] Semisolid carbon paste preparation method: 10 g of sodium carboxymethyl cellulose was dissolved in 250 mL of distilled water, 16 g of milk powder, 8 g of glucose, 8 g of starch and 2 g of activated carbon powder were added respectively, and stirred uniformly to prepare 300 mL of black semisolid paste with a weight of about 300 g. Refrigerate, and restore to room temperature when needed.

[0042] (7) Index detection After 20 min of semisolid carbon paste administration, the mice were exsanguinated by enucleation and quickly dissected, and the small intestine from the pylorus to the ileocecal junction was cut and gently stripped of the mesentery, then laid straight on white paper, and the total length of the pylorus to the ileocecal junction and the distance from the pylorus to the leading edge of the semisolid carbon paste were measured. The percentage of the distance from the pylorus to the leading edge of the semisolid carbon paste to the total length of the pylorus to the ileocecal junction was taken as the small intestine propulsion rate (carbon end propulsion rate), . The mouse whole blood was allowed to stand at room temperature for 30 min, centrifuged (3000 r / min), and the supernatant was taken after 5 min and stored at -20℃. The concentrations of mouse serum motilin (MTL) and vasoactive intestinal peptide (VIP) were determined according to the ELISA kit instructions.

[0043] (8) Statistical method The experimental results were expressed as x±SD / SEM, and the data were processed by SPSS 20.0 statistical software. After normality test and homogeneity of variance test, single factor analysis of variance was performed, and the differences between groups were compared by LSD method, with a test level of α=0.05.

[0044] (9) Experimental results 9.1 Small intestine carbon end propulsion rate detection results The effects of Amomum tsao-ko biscuit and extract on the small intestine carbon end propulsion rate of mice with gastrointestinal motility disorder were as follows:Figure 1 As shown in Table 9.1, compared with the blank control group, the small intestinal carbon propelling rate of the model group mice was significantly reduced (P<0.001), indicating that the model was successfully established. Compared with the model group, the Xiangguo Jianxiao tablets 1.0 g / kg, the Amomum villosum extract 400 mg / kg, the Amomum villosum oil 24 mg / kg, and the Amomum villosum biscuit 40 g / kg dose can significantly improve the small intestinal carbon propelling rate of the gastrointestinal motility disorder mice (P<0.001 or P<0.01 or P<0.05), indicating that the Amomum villosum biscuit has the effect of promoting intestinal propulsion.

[0045] 9.2 Detection results of serum motilin (MTL) of mice MTL is closely related to gastrointestinal motility disorder. MTL is a straight-chain polypeptide secreted by M cells in the upper small intestine, participates in the migratory complex movement during digestion, can promote the acceleration of gastric electrical rhythm, induce peak potential, thereby strengthening the antral contraction function and accelerating gastric emptying.

[0046] The experimental results of the effects of the Amomum villosum biscuit and extract on the serum motilin content of gastrointestinal motility disorder mice are shown in Table 9.2. Figure 2 As shown in Table 9.2, compared with the blank control group, the serum motilin content of the model group mice had a decreasing trend, but there was no significant difference (P>0.05); compared with the model group, the Amomum villosum volatile oil 12, 24 mg / kg, and the Amomum villosum biscuit 40 g / kg dose can significantly improve the serum motilin level of the gastrointestinal motility disorder mice (P<0.01 or P<0.001), and can promote gastric emptying.

[0047] 9.3 Detection results of serum vasoactive intestinal peptide (VIP) of mice VIP is a kind of brain-gut peptide, which can be released as a neurotransmitter or a regulatory medium by the central or intestinal peptide nerve, plays a physiological role in regulating tissues or organs, and can also be used as a gastrointestinal hormone, directly acting on the corresponding specific receptors on the sensory nerve endings of the gastrointestinal tract or the smooth muscle cells of the gastrointestinal tract, thereby playing a role in regulating the sensory and motor functions of the gastrointestinal tract. VIP is an inhibitory nerve factor of gastrointestinal motility, and the lower the VIP level, the faster the gastrointestinal peristalsis.

[0048] The experimental results of the effects of the Amomum villosum biscuit and extract on the serum vasoactive intestinal peptide content of gastrointestinal motility disorder mice are shown in Table 9.3. Figure 3As shown, compared with the blank control group, the model group mice showed a trend of increasing serum vasoactive intestinal peptide content, but there was no significant difference (P>0.05); compared with the model group, the Amomum villosum oil 12, 24 mg / kg, Amomum villosum biscuit 40 g / kg dose continuous intragastric administration for 7 d can significantly reduce the serum vasoactive intestinal peptide level of gastrointestinal motility disorder mice (P<0.05 or P<0.01), and can promote intestinal propulsion. The reason is that the isomaltulose shell in the biscuit is slowly and small amount dissolved in the gastric digestion stage, part of the medium chain fatty acid (MCFA) is released, which provides rapid energy and stimulates antral contraction through vagus nerve reflex to accelerate gastric emptying. In the small intestine digestion stage, the long chain fatty acid (LCFA) in the MLCT is continuously released, which can activate the ileal L cell to secrete glucagon-like peptide-1 (GLP-1, satiety hormone) and peptide YY (PYY, intestinal hormone controlling appetite), and moderately inhibit small intestinal peristalsis to avoid incomplete nutrient absorption; at the same time, the active ingredients of Amomum villosum are gradually released. In the colon digestion stage, isomaltulose is fermented by the colon flora, and the active ingredients of Amomum villosum and the remaining fatty acids are completely released, the bacteriostatic components of Amomum villosum reduce the abundance of clostridium, and reduce the inhibition of intestinal nerves by putrefactive products; isomaltulose fermentation produces butyric acid, stimulates colonic interstitial cells of Cajal (ICC) to enhance rhythmic contraction; MLCT metabolites activate free fatty acid receptor 2 (FFAR2), promote the release of 5-hydroxytryptamine, and promote intestinal peristalsis.

[0049] Under the conditions and designed doses of the experiment, Amomum villosum biscuit, Amomum villosum extract and Amomum villosum oil have a certain effect on improving gastrointestinal motility disorder. Amomum villosum powder failed to detect intestinal propulsion effect in the experiment, on the one hand, it may be due to the large individual difference between different batches of experimental animals, the sensitivity to the modeling agent and the influence of drug metabolism and absorption; on the other hand, compared with the extract and volatile oil, the Amomum villosum powder has larger particles and more fiber content, which is more difficult to digest, resulting in a later onset of efficacy than the extract and volatile oil, thereby affecting the final test results.

[0050] The above is only a preferred embodiment of the present application, and is not intended to limit the present application. Any modification, equivalent replacement and improvement made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A biscuit having the effect of promoting gastrointestinal motility, characterized in that: The invention comprises the following raw materials in parts by weight: 200-600 parts of flour, 50-300 parts of vegetable oil, 20-200 parts of medium- and long-chain triglycerides, 50-200 parts of eggs, 50-200 parts of isomaltulose, 1-18 parts of tsaoko extract, 1-10 parts of edible salt, 1-15 parts of leavening agent, 2-50 parts of inulin, 2-50 parts of postbiotics, and 1-30 parts of seasoning powder; the tsaoko extract is a combination of one or more of tsaoko extract, tsaoko oil, or tsaoko powder.

2. The biscuit according to claim 1, characterized in that: The tsaoko extract is obtained by separating the oil layer from the fresh tsaoko water extract, filtering the remaining aqueous solution, concentrating under reduced pressure to 1 / 5 of the mass of the feed amount, refrigerating to precipitate, taking the supernatant, filtering, and concentrating under reduced pressure; The tsaoko oil is prepared by peeling fresh tsaoko, adding 5 to 8 times the mass of the tsaoko, and heating and extracting for 4 to 10 hours to obtain an oil-water mixture, and then redistilling, salting out, and standing the mixture to obtain a light yellow clear oily liquid. The tsaoko powder is the powder obtained by grinding dry tsaoko and passing it through a 50-65 mesh sieve.

3. The biscuit according to claim 1, characterized in that The postbiotics are probiotic fermentation powder, which are the bacterial components and metabolites of probiotics.

4. The biscuit according to claim 1, characterized in that The loosening agent is composed of ammonium bicarbonate and sodium bicarbonate in a mass ratio of 1: (0.5-6).

5. The biscuit according to claim 1, characterized in that The vegetable oil includes one or more combinations of corn oil, peanut oil, soybean oil, rapeseed oil, olive oil, tea tree seed oil, shortening, and butter; the flour includes one or more combinations of wheat flour, whole wheat flour, buckwheat flour, corn flour, and rice flour; the seasoning powder includes beef powder, black truffle, chicken powder, shrimp powder, pine mushroom powder, pepper powder, chili powder, or the flavor of the corresponding seasoning powder.

6. A method for preparing biscuits having the effect of promoting gastrointestinal motility, for preparing the biscuits according to any one of claims 1 to 5, characterized in that: include: Mix vegetable oil, medium and long chain triglycerides, and isomaltulose according to the proportions and beat until emulsified to form an emulsion; Adding egg liquid to the emulsion and beating evenly to form a mixed liquid; Adding the tsaoko extract, edible salt, a loosening agent, inulin, postbiotics, beef powder, and black truffle seasoning powder to the mixture and stirring evenly to form a mixed slurry; Add flour to the mixed slurry, cut and mix evenly to form dough, roll the dough into shape, and bake at 180-230° C. to obtain the dough.

7. The biscuit preparation method according to claim 6, characterized in that: During the process of adding the egg liquid into the emulsion, the temperature of the mixed liquid is controlled to be ≤25°C.

8. The biscuit preparation method according to claim 6, characterized in that: The baking process adopts segmented temperature control: in the initial stage, it is baked at 180℃ for 3-8 minutes to decompose the loosening agent and produce gas, then baked at 200℃ for 3-8 minutes to set the shape, and finally baked at 230℃ for 1-5 minutes to color.

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