A premixed powder for steamed buns and its application in the preparation of steamed buns

Abstract

This invention discloses a premixed steamed bun powder that can inhibit intestinal cholesterol absorption and its application in inhibiting intestinal cholesterol absorption. Using standard wheat flour, gluten, lecithin, lotus seed powder, oat powder, kidney bean powder, buckwheat powder, and vitamins as raw materials, the premixed steamed bun powder is designed to inhibit the absorption of cholesterol in the small intestine while maintaining good taste. This, through long-term consumption, can improve the body's cardiovascular health. Furthermore, by designing the compound ratio between oats and buckwheat in the components, and supplementing with lecithin, the three components achieve a synergistic effect, further enhancing the functional level of the steamed bun.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically relating to a premixed bread powder that can inhibit intestinal cholesterol absorption and its application in inhibiting intestinal cholesterol absorption. Background Technology

[0002] Hypercholesterolemia is a significant risk factor for the morbidity and mortality of atherosclerotic cardiovascular disease, a veritable health killer. After food intake, lipids are converted into cholesterol through the action of various digestive enzymes. The liver and small intestine are important organs for the digestion and absorption of cholesterol. The metabolic balance of cholesterol in the body can be mainly divided into two pathways: the reverse transport pathway (RCT) of cholesterol and the enterohepatic circulation of bile acids. In adults, the amount of cholesterol converted into bile acids is 0.5 g / day, approximately 50% of cholesterol intake. The small intestine is a crucial organ in the enterohepatic circulation of bile acids. When cholesterol levels are high, cholesterol is broken down into bile acids, which enter the intestines with bile. When bile acids enter the intestines, some are absorbed by the mucosa and returned to the liver. Some unabsorbed bile acids are broken down by microorganisms to form fecal sterols and are excreted. Undigested cholesterol, as it passes through the surface of the small intestine, is reabsorbed by Niemann-Pick C1-like protein 1 (NPC1L1) and returned to the liver. Once in the small intestine, cholesterol is transported to the intestinal lumen by transport proteins, enters the bloodstream, is absorbed by HDL-C, and is then transported back to the liver. By inhibiting the expression of NPC1L1, intestinal cholesterol absorption can be reduced, cholesterol excretion rate can be increased, and the body's cholesterol metabolism can be improved.

[0003] With changing lifestyles, Chinese residents are increasingly focused on health, leading to greater interest in cardiovascular health foods. However, these foods are often expensive, slow to take effect, and require separate consumption like medications, making it difficult for most consumers to consistently take them. Therefore, the main direction for the development of functional foods should focus on reducing prices and making them easily accessible for continuous consumption. Functional staple foods can achieve this, making the functionalization of staple foods one of the new directions for food development.

[0004] Steamed buns, one of the few staple foods in my country, are generally made from wheat flour through fermentation and steaming processes. After refining, wheat flour's main nutrients are starch and a small amount of protein, and its primary function as a staple food is to provide energy.

[0005] Therefore, designing premixed steamed bun powder to inhibit the absorption of cholesterol in the small intestine during long-term consumption, thereby improving the body's cardiovascular health, is an effective way to achieve the functionalization of steamed buns. Summary of the Invention

[0006] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0007] In view of the problems existing in the above and / or prior art, the present invention is proposed.

[0008] Therefore, the purpose of this invention is to overcome the shortcomings of the prior art and provide a steamed bun premix powder that can inhibit the absorption of cholesterol in the intestines.

[0009] To solve the above-mentioned technical problems, the present invention provides the following technical solution: including,

[0010] Wheat standard flour, wheat gluten, lecithin, lotus seed flour, oat flour, kidney bean flour, buckwheat flour, vitamins; based on the mass parts of the aforementioned steamed bun premix, it includes,

[0011] Wheat standard flour 40-60 parts, gluten flour 5-25 parts, lecithin 0.2-1.0 parts, lotus seed powder 0-10 parts, oat powder 10-30 parts, kidney bean powder 0-10 parts, buckwheat powder 3-10 parts, vitamin 0.01-0.03.

[0012] As a preferred embodiment of the premixed steamed bun powder that can inhibit intestinal cholesterol absorption according to the present invention, the ratio of whole oat flour to whole buckwheat flour is 1.5:1 to 3:1.

[0013] In a preferred embodiment of the premixed steamed bun powder that inhibits intestinal cholesterol absorption according to the present invention, the total moisture content of the premixed powder is less than 10%.

[0014] Another object of the present invention is to provide an application of steamed bun premix powder in inhibiting intestinal cholesterol absorption.

[0015] To solve the above-mentioned technical problems, the present invention provides the following technical solution: the steamed bun premix powder is made into steamed buns, which can inhibit the absorption of cholesterol in the intestines through consumption.

[0016] As a preferred embodiment of the application of the steamed bun premix powder of the present invention in inhibiting intestinal cholesterol absorption, wherein the steamed bun premix powder inhibits intestinal cholesterol absorption by inhibiting the expression of the NPC1L1 gene.

[0017] As a preferred embodiment of the application of the steamed bun premix powder of the present invention in inhibiting intestinal cholesterol absorption, wherein the steamed bun premix powder inhibits intestinal cholesterol absorption by increasing the expression of the SR-BI gene.

[0018] As a preferred embodiment of the application of the steamed bun premix powder of the present invention in inhibiting intestinal cholesterol absorption, wherein the steamed bun premix powder inhibits intestinal cholesterol absorption by increasing the expression of the ABCA gene.

[0019] As a preferred embodiment of the application of the steamed bun premix powder of the present invention in inhibiting intestinal cholesterol absorption, wherein the steamed bun premix powder inhibits intestinal cholesterol absorption by restoring the small intestinal structure damaged.

[0020] As a preferred embodiment of the application of the premixed steamed bun powder of the present invention in inhibiting the absorption of cholesterol in the intestine, the method for preparing the steamed bun includes adding dry yeast and water to the premixed powder, kneading the dough, letting it stand, rolling it into strips, dividing it, shaping it, fermenting it, degassing it, proofing it at room temperature, and steaming it to obtain the steamed bun.

[0021] As a preferred embodiment of the application of the steamed bun premix powder described in this invention in inhibiting intestinal cholesterol absorption, the fermentation temperature is 35~40℃; the relative humidity is 75~85%; and the fermentation time is 50~70min.

[0022] Beneficial effects of this invention:

[0023] This invention designs the functionality of premixed steamed bun powder, which, while taking into account taste, can inhibit the absorption of cholesterol in the small intestine through long-term consumption, thereby improving the body's cardiovascular health. In addition, by designing the compound ratio between oats and buckwheat in the components, and supplementing with lecithin, the three achieve a synergistic effect, further improving the functional level of the steamed bun. Attached Figure Description

[0024] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein:

[0025] Figure 1 This is a graph showing the effect of different groups on the expression of NPC1L1 in the small intestine in Example 4 of the present invention.

[0026] Figure 2 This is a graph showing the effect of different groups on SR-BI expression in the small intestine in Example 4 of the present invention.

[0027] Figure 3 This is a graph showing the effect of different groups on the expression of ABCA in the small intestine in Example 4 of the present invention.

[0028] Figure 4This is a diagram showing the effects of different groups on the intestinal microstructure of small intestine mice in Example 4 of the present invention. Detailed Implementation

[0029] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0030] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0031] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0032] Unless otherwise specified, all raw materials used in this invention are commercially available in the field, including buckwheat from Gansu and oats from Shanxi.

[0033] In a specific embodiment of the present invention, the analysis of the quality of steamed buns is carried out using the following method:

[0034] 1. Determination of specific volume

[0035] A large-mouthed, transparent plastic measuring cup of fixed volume was used as the container to measure the volume of steamed buns that had cooled for 1 hour. A 500 mL plastic measuring cylinder was used to measure the volume of the filler, which was made of easily stored polyurethane plastic granules. The mass was measured using an analytical balance. The ratio of volume to weight is the specific volume of the steamed bun.

[0036] 2. Determination of texture

[0037] Following Wang Jieqiong's method, the textural properties of the steamed bun core were determined using a T-XT2i material property analyzer. Small cubes of uniform size and 25 mm thickness were cut from both sides of the center of the steamed bun for measurement. The test program was TPA 32, the probe model was P25, the pre-test rate was 1 mm / s, the mid-test rate was 0.80 mm / s, and the post-test rate was 0.80 mm / s. The compression ratio was 50%, the interval between two compressions was 3.00 s, and the contact force was 5 g. The textural results are mainly presented as elasticity results.

[0038] 3. Sensory evaluation

[0039] After steaming, the multigrain buns were placed at room temperature to cool for 1 hour. An 8-person sensory evaluation team was formed to conduct sensory evaluation of the product. The table below shows the sensory evaluation scoring criteria.

[0040] Table 1 Sensory Evaluation Scoring Sheet

[0041] Example 1

[0042] This embodiment provides a method for preparing steamed buns that can inhibit intestinal cholesterol absorption, specifically as follows:

[0043] 1) Weigh out the premixed powder according to the following formula:

[0044] 50 parts standard wheat flour, 10 parts wheat gluten, 0.9 parts lecithin, 0 parts lotus seed powder, 20 parts oat powder, 5 parts kidney bean powder, 15 parts buckwheat powder, 0.01 parts vitamin C;

[0045] Lotus seeds, oats, kidney beans, and buckwheat are each ground to 80 mesh, and then mixed with wheat standard flour, gluten powder, and lecithin to obtain a premixed powder with a total moisture content of <10%.

[0046] Add 0.7% of the premixed flour's weight of dry yeast to the premixed flour, add 50% of the premixed flour's weight of water, and knead the dough, let it rest, roll it into strips, divide it, shape it, ferment it (temperature: 38℃; relative humidity: 80%, fermentation for 1 h), deflate it, let it rise at room temperature for 15 min, and steam it (20 min) to obtain steamed buns that can inhibit the absorption of cholesterol in the intestines.

[0047] The steamed buns prepared in this embodiment have a smooth and elastic surface, a specific volume of 1.73, an elasticity of 0.92 as measured by a texture analyzer, and a sensory score of 63. Comparative Example 1

[0048] This comparative example prepares pure wheat flour steamed buns according to Example 1. The difference from Example 1 is that the premixed flour formula is adjusted to be only wheat standard flour, while the remaining steps and processes are the same as in Example 1, resulting in the steamed buns of this comparative example.

[0049] The specific volume of the steamed buns in this comparative example was measured to be 1.57, the elasticity to be 0.98, and the sensory score to be 70. Example 2

[0050] The difference between this embodiment and Embodiment 1 is that the premixed powder formula is adjusted, specifically as follows:

[0051] 1) Weigh out the premixed powder according to the following formula:

[0052] 40 parts standard wheat flour, 15 parts wheat gluten, 0.2 parts lecithin, 5 parts lotus seed powder, 30 parts oat powder, 0 parts kidney bean powder, 10 parts buckwheat powder, and 0.03 parts vitamin C;

[0053] The remaining steps and processes are the same as in Example 1, resulting in the steamed buns of this example. The buns have a smooth and elastic surface, a specific volume of 1.67, an elasticity of 0.9 as measured by a texture analyzer, and a sensory score of 61. Example 3

[0054] The difference between this embodiment and Embodiment 1 is that the premixed powder formula is adjusted, specifically as follows:

[0055] 1) Weigh out the premixed powder according to the following formula:

[0056] 60 parts standard wheat flour, 10 parts wheat gluten, 0.6 parts lecithin, 5 parts lotus seed powder, 18 parts oat powder, 2 parts kidney bean powder, 5 parts buckwheat powder, and 0.02 parts vitamin C;

[0057] The remaining steps and processes are all the same as in Example 1, resulting in the steamed buns of this example. The buns have a smooth and elastic surface, a specific volume of 2.4, an elasticity of 0.92 as measured by a texture analyzer, and a sensory score of 67.

[0058] The properties of the steamed buns from Examples 1-3 and Comparative Example 1 are shown in Table 2.

[0059] Table 2

[0060]

[0061] As can be seen from Table 2, the steamed buns prepared in Examples 1-3 of the present invention have a larger specific volume than the steamed buns in Comparative Example 1, and their other physical states are also close to those of pure wheat steamed buns. The two also have similar tastes and have a superior taste. Example 4

[0062] Experiment on inhibiting intestinal cholesterol absorption

[0063] 1. Laboratory animals

[0064] All experimental animals used in this experiment were 6-8 week old male C57BL / 6 mice (SPF grade), weighing 20-22 g.

[0065] 2. Experimental Methods

[0066] After one week of acclimatization feeding with maintenance diet, male C57BL / 6 mice were randomly assigned to groups: blank control group, high cholesterol model group, example group 1, and example group 2, with 10 mice in each group. The temperature was controlled at 22-26℃, the relative humidity was controlled at 50%-70%, and the lighting was alternating between 12 hours of light and 12 hours of darkness. The mice had free access to food and were fed for 12 weeks.

[0067] Blank control group: No model was established.

[0068] Hypercholesterolemia model group: A mouse model of hypercholesterolemia was established based on the AIN-93M standard diet and modified with reference to the De Sousa diet formula.

[0069] Example 1: The steamed bun premix powder obtained in Example 1 of this invention was used to replace the carbohydrate energy source in the model feed to form Example 1.

[0070] Example 2: The steamed bun premix powder obtained in Example 2 of this invention was used to replace the carbohydrate energy source in the model feed, forming Example 2.

[0071] The carbohydrate energy sources in the model diet are corn starch and maltodextrin. The mouse diet formula is shown in Table 3.

[0072] Table 3

[0073]

[0074] 3. Collection of animal test samples

[0075] After a 12-week experiment, the experimental animals were fasted but allowed free access to water, and then euthanized. A small segment of the mouse small intestine near the blind end was taken and fixed in formalin for later H&E staining observation. Another small segment was placed in 1 mL of Trizol reagent to determine the expression levels of cholesterol metabolism genes in the small intestine.

[0076] 3.1 DNA extraction from mouse liver and small intestine and real-time quantitative PCR experiments

[0077] Cholesterol metabolism-related genes in the small intestine were detected using quantitative real-time PCR (RT-qPCR). The specific primer sequences are shown in Table 4.

[0078] Table 4. List of primers used in real-time quantitative PCR

[0079]

[0080] 4. Experimental Results: Effects of feeding premixed steamed bun powder on genes related to intestinal cholesterol absorption in hypercholesterolemia mice.

[0081] Effects on NPC1L1 expression in the small intestine

[0082] Studies have found that patients with fatal lipid storage disease have mutations in NPC1 (Niemann-Pick type C1), a normal gene regulating lipid metabolism. Davies et al. discovered a new protein homologous to NPC1 on the brush border of the small intestinal mucosa, named NPC1L1 (NPC 1 like 1). NPC1L1-deficient mice showed a 70% reduction in intestinal cholesterol absorption, providing complete resistance to dietary hypercholesterolemia. Altmann's finding that NPC1L1 is key to intestinal cholesterol absorption is widely accepted. Compared to the human liver, where NPC1L1 is primarily expressed, the small intestine shows the highest expression of NPC1L1 among mouse organs and tissues.

[0083] Depend on Figure 1 It was found that, compared with the control group, the relative expression of the NPC1L1 gene in the intestine of mice in the high-cholesterol model group was significantly increased (p<0.01). Compared with the high-cholesterol model group, the relative expression of the NPC1L1 gene in the small intestine of mice in both Example 1 and Example 2 groups was significantly decreased. The experimental results indicate that both Example 1 and Example 2 can significantly inhibit the absorption of cholesterol in the intestine.

[0084] Effects on SR-BI expression in the small intestine

[0085] Scavenger receptor type B I (SR-BI) is a multi-ligand membrane receptor protein and is currently the only recognized HDL receptor. Free cholesterol entering the intestine is mediated by SR-BI to bind with HDL to form HDL-C, which is then transported back to the liver for further breakdown.

[0086] Depend on Figure 2 The results showed that, compared with the control group, the relative expression of the SR-BI gene in the small intestine of the high-cholesterol model group was significantly reduced (p<0.01). Compared with the high-cholesterol model group, the relative expression of the SR-BI gene in mice of both Example 1 and Example 2 groups was significantly increased.

[0087] Effects on ABCA expression in the small intestine

[0088] Adenosine triphosphate (ATP)-binding cassette (ABC) transporters are key proteins in cholesterol transmembrane transport, mainly composed of ABCA1, ABCG5, and ABCG8. ABCA1 is an important gene for cholesterol efflux, responsible for transporting cholesterol from the small intestinal epithelial cells to the intestinal lumen. It binds to lipid-free or lipid-poor apolipoproteins in free cholesterol, forming new HDL and participating in the cholesterol cycle. ABCG5 and ABCG8 participate in cholesterol randomized controlled trials (RCTs), and their binding compounds also assist ABCA1 transport.

[0089] Depend on Figure 3 It can be seen that, compared with the blank group, the relative expression of ABC genes in the intestine of mice in the high cholesterol model group was significantly reduced (p<0.01). Figure 3 (a) The results showed that, compared with the model group, the relative expression of ABCA1 gene in the intestine of mice in the Example 2 group was significantly increased (p<0.01), but the relative expression of ABCA1 gene in the intestine of mice in the Example 1 group was not significantly increased. Figure 3 (b) The results showed that, compared with the high cholesterol model group, the relative expression of the ABCG5 gene was significantly increased in mice in both Example 1 and Example 2 groups. Compared with the high cholesterol model group, there was no significant change in ABCA8 in Example 1 and Example 2.

[0090] Depend on Figure 4 It was found that the mice in the blank control group had good integrity of the intestinal villi and intestinal mucosa, and the boundary between the epithelial layer and the lamina propria was clear. In the high cholesterol model group, the intestinal villi of the mice were shortened, the epithelial layer was missing, the lamina propria was swollen and separated from the epithelial layer, the mucosa showed inflammatory cell infiltration, and the muscularis mucosae was edematous. The damage to the intestinal villi in the model + Example 1 and model + Example 2 groups was less severe than that in the model group, the epithelial layer recovered, the villi were arranged more neatly, the connection between the epithelial layer and the lamina propria was tight, and the swelling of the muscularis mucosae was reduced.

[0091] The intestinal villi mucosa plays a crucial role in controlling cholesterol absorption in the intestine. Damage to the intestinal villi in the model group led to increased cholesterol absorption in the small intestine, increasing the intestinal workload for cholesterol digestion and absorption. All cases demonstrated a certain degree of recovery from the small intestinal structural damage induced by a high-cholesterol diet, thus limiting intestinal cholesterol absorption.

[0092] Comparative Example 2

[0093] The difference between this comparative example and Example 2 is that the content of wheat standard flour was adjusted to 70 parts, while the rest of the formula was the same as in Example 2, to obtain the steamed bun premix powder of this comparative example.

[0094] Comparative Example 3

[0095] The difference between this comparative example and Example 2 is that the content of whole oat flour was adjusted to 10 parts and the content of whole buckwheat flour to 30 parts, while the rest of the formula was the same as in Example 2, to obtain the steamed bun premix powder of this comparative example.

[0096] Comparative Example 4

[0097] The difference between this comparative example and Example 2 is that no whole oat flour is added, and the content of whole buckwheat flour is adjusted to 40 parts. The rest of the formula is the same as in Example 2, and the steamed bun premix powder of this comparative example is obtained.

[0098] Comparative Example 5

[0099] The difference between this comparative example and Example 2 is that buckwheat flour is not added, the content of whole oat flour is adjusted to 40 parts, and the rest of the formula is the same as in Example 2, so as to obtain the steamed bun premix powder of this comparative example.

[0100] Comparative Example 6

[0101] The difference between this comparative example and Example 2 is that lecithin is not added, while the rest of the formula is the same as in Example 2, resulting in the steamed bun premix powder of this comparative example.

[0102] Following the above method, the premixed steamed buns of Comparative Examples 2 to 6 were used to replace the carbohydrate energy source in the model feed to verify the effect of each comparative example on the expression of the NPC1L1 gene. The results were compared with those of Example 2 and are shown in Table 5.

[0103] Table 5

[0104]

[0105] As can be seen from Table 5, increasing the proportion of wheat flour in premixed flour will destroy its functionality, while oat:buckwheat ratios of 1.5:1 to 3:1 can synergistically enhance the effect, but lecithin is required for synergistic effects.

[0106] In summary, this invention, by designing the functionality of the premixed steamed bun powder, achieves the goal of inhibiting the absorption of cholesterol in the small intestine through long-term consumption, thereby improving the body's cardiovascular health, while also taking into account the taste. In addition, by designing the compound ratio between oats and buckwheat in the components, and supplementing with lecithin, the three achieve a synergistic effect, further enhancing the functional level of the steamed bun.

[0107] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A premixed powder for steamed buns, characterized in that... Based on the mass percentage of the steamed bun premixed powder, the raw materials are: 40-60 parts wheat standard flour, 5-25 parts wheat gluten, 0.2-1.0 parts lecithin, 0-10 parts lotus seed powder, 10-30 parts oat powder, 0-10 parts kidney bean powder, 3-10 parts buckwheat powder, and 0.01-0.03 parts vitamins. The ratio of whole oat flour to whole buckwheat flour is 1.5:1 to 3:

1.

2. The steamed bun premix powder as described in claim 1, characterized in that... The total moisture content of the premixed powder is less than 10%.

3. The application of the premixed steamed bun powder as described in claim 1 in the preparation of steamed buns, characterized in that... The method for preparing steamed buns includes adding dry yeast and water to premixed flour, kneading the dough, letting it stand, rolling it into strips, dividing it, shaping it, fermenting it, degassing it, proofing it at room temperature, and steaming it to obtain steamed buns. The fermentation temperature is 35~40℃, the relative humidity is 75~85%, and the fermentation time is 50~70min.

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