Composite buckwheat and edible mushroom gelatinous digestion-aiding product and preparation method and application thereof

Abstract

The present application relates to the technical field of nutritional health products, in particular to a compound buckwheat and edible mushroom gel-state digestion-promoting product and its preparation method and application. The preparation method comprises the following steps: (a) mixing cooked buckwheat with water, then performing beating in a flash extractor, and then adding ammonium phospholipid to obtain a mixed solution; (b) adding grifola frondosa flavone extract to the mixed solution, performing ultrasonic treatment, then adding sea moss at 40-50 DEG C, performing gradient cooling, and then performing freeze-drying treatment; the added mass of the grifola frondosa flavone extract is 19.8%-26.5% of the mass of the mixed solution. The present application forms a stable system of grifola frondosa flavone extract, buckwheat and sea moss compound by flash combined ultrasonic treatment and adding ammonium phospholipid, forms a hydrogel product, then performs gradient cooling conditioning and freeze-drying to form an aerogel, and the present application can maintain the structural homeostasis of the product and strengthen the nutritional characteristics.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of nutritional health products, in particular to a compound gelatinous digestion-promoting product of buckwheat and edible fungi and a preparation method and application thereof. BACKGROUND

[0002] Grifola frondosa is a precious medicine and food homologous large fungus, and we are familiar with edible fungi such as shiitake, oyster mushroom and pleurotus eryngii, which have become common dishes on people's tables, while Grifola frondosa is still relatively unknown to most consumers. Grifola frondosa has unique flavor, good taste and extremely high nutritional value, and contains polysaccharides, polyphenols and other active ingredients, has the effects of antioxidant, blood pressure reduction, anti-tumor, anti-HIV and immune regulation, and is an edible fungus with medicine and food homologous characteristics, which has a broad development and application prospect.

[0003] Buckwheat is an important coarse grain crop, and buckwheat contains rich dietary fiber, vitamins, minerals and a large amount of phytochemicals. The processing, utilization and development of coarse grain food have great potential in optimizing the dietary structure and nutritional regulation of people with cardiovascular and diabetes diseases. However, the processing technology of buckwheat is insufficient, the product development is lagging behind, and buckwheat is often processed into buckwheat noodles, which has the processing defects of difficult to shape, high breakage rate and poor toughness. Meanwhile, buckwheat contains a large amount of fiber components, and the taste is rough. These shortcomings cause the buckwheat resources not to be fully utilized, resulting in great waste of resources. Therefore, how to fully utilize the nutritional function potential of edible fungi and buckwheat to prepare medical intermediates or new nutritional health products and fully exert the role of edible fungi and buckwheat in health services.

[0004] Therefore, the present application is proposed. SUMMARY

[0005] An object of the present application is to provide a preparation method of a compound gelatinous digestion-promoting product of buckwheat and edible fungi, which fully develops the nutritional function value of buckwheat and edible fungi and realizes the effect of regulating the stomach and intestines and promoting digestion.

[0006] Another object of the present application is to provide a compound gelatinous digestion-promoting product of buckwheat and edible fungi.

[0007] Still another object of the present application is to provide an application of the compound gelatinous digestion-promoting product of buckwheat and edible fungi.

[0008] In order to achieve the above objects of the present application, in one aspect, the present application provides a preparation method of a compound gelatinous digestion-promoting product of buckwheat and edible fungi, comprising the following steps:

[0009] (a) mixing buckwheat with water, then performing beating in a flash extractor, and then adding ammonium phospholipid to obtain a mixed solution;

[0010] (b) adding Grifola frondosa flavone extract into the mixed solution, adding sea moss after ultrasonic treatment, gradient cooling, and freeze-drying treatment;

[0011] The added mass of the Grifola frondosa flavone extract is 19.8% to 26.5% of the mass of the mixed solution.

[0012] In the specific embodiment of the present application, the rotating speed of the flash extractor is 500 to 1600 r / min. Further, the beating time is 2 to 3 min.

[0013] In the specific embodiment of the present application, inert gas is introduced into the flash extractor during the beating process. Further, the flow rate of the inert gas is 20 to 30 mL / min.

[0014] In the specific embodiment of the present application, the added mass of the ammonium phospholipid is 0.6% to 1% of the mass of the cooked buckwheat.

[0015] In the specific embodiment of the present application, the mass ratio of the cooked buckwheat to the water is 1:(1.2 to 1.8).

[0016] In the specific embodiment of the present application, the ultrasonic treatment time is 1 to 4 h. Further, the ultrasonic treatment is pulse ultrasonic treatment, and the working interval ratio of the pulse ultrasonic treatment is (2 to 8) s:(5 to 8) s.

[0017] In the specific embodiment of the present application, the added mass of the sea moss is 2% to 5% of the mass of the mixed solution.

[0018] In the specific embodiment of the present application, the gradient cooling includes: incubation at 40 to 50 °C for 60 to 120 min, cooling to 33 to 37 °C and incubation for 60 to 120 min, cooling to 28 to 32 °C and incubation for 20 to 30 min, cooling to 23 to 27 °C and incubation for 20 to 30 min, cooling to 18 to 22 °C and incubation for 10 to 40 min, cooling to 13 to 17 °C and incubation for 10 to 30 min, cooling to 10±1 °C and incubation for 10 to 20 min, cooling to 8±1 °C and incubation for 10 to 30 min, cooling to 6±1 °C and incubation for 10 to 30 min, cooling to 5±1 °C and incubation for 10 to 20 min, and cooling to 4±1 °C.

[0019] Another aspect of the present application provides a gelatinous digestion-promoting product of composite buckwheat and edible fungi prepared by any one of the preparation methods described above.

[0020] In another aspect of the present application, there is provided a use of the composite buckwheat and edible mushroom gelatinous digestion-promoting product in the preparation of health products or medicines.

[0021] Compared with the prior art, the present application has the following advantages:

[0022] (1) The present application forms a stable system of the Grifola frondosa flavonoid extract, buckwheat and tamarind gum complex by flash combined ultrasonic treatment and adding ammonium phospholipid, and forms a hydrogel product; then, the product is combined with gradient temperature conditioning and freeze-drying to form an aerogel; the method of the present application can maintain the structural homeostasis of the product and strengthen the nutritional characteristics.

[0023] (2) The gelatinous digestion-promoting product prepared by the present application has the characteristics of low density and high specific surface area, which has the potential to further load micro-nutrients or bioactive ingredients, can be used as a new delivery system to make the active ingredients better reach the target site and improve the bioavailability, and at the same time, the product has a more delicate taste after eating, realizes the micro-reorganization of nutrients and the fusion of different nutrients, and highlights the effects of regulating the stomach and intestines and promoting digestion.

[0024] (3) The gelatinous digestion-promoting product prepared by the present application has excellent hardness, chewiness, resilience, micro-fusion state and sensory performance, and can be used for the development of health products, medicines and the like. BRIEF DESCRIPTION OF DRAWINGS

[0025] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the following will briefly introduce the drawings needed to be used in the specific embodiments or prior art description. Obviously, the drawings in the following description are some embodiments of the present application, and those skilled in the art can obtain other drawings according to these drawings without creative labor.

[0026] Figure 1 Figure 1 is a gel kinetics analysis diagram of Example 1 and Comparative Example 6 of the present application;

[0027] Figure 2 Figure 2 is a SEM diagram of the gelatinous digestion-promoting product prepared in Example 1 of the present application. DETAILED DESCRIPTION

[0028] The technical solutions of the present application will be described clearly and completely below in combination with the drawings and specific embodiments, but those skilled in the art will understand that the following described embodiments are part of the embodiments of the present application, rather than all the embodiments, and are only used to illustrate the present application, and should not be regarded as limiting the scope of the present application. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without making creative efforts fall within the scope of protection of the present application. If the specific conditions are not specified in the embodiments, the conventional conditions or the conditions recommended by the manufacturer are used. If the reagents or instruments used are not specified by the manufacturer, they are all conventional products that can be purchased on the market.

[0029] In one aspect of the present application, a preparation method of a gelatinous digestion-promoting product of composite buckwheat and edible fungi is provided, comprising the following steps:

[0030] (a) After the buckwheat is mixed with water, the mixture is subjected to beating in a flash extractor, and then ammonium phospholipid is added to obtain a mixed solution;

[0031] (b) The mixed solution is added with a Grifola frondosa flavone extract, and after ultrasonic treatment, sea moss gel is added at 40-50°C, and after gradient cooling, freeze-drying treatment is performed;

[0032] The added mass of the Grifola frondosa flavone extract is 19.8%-26.5% of the mass of the mixed solution.

[0033] The present application constructs a stable system of the composite of the Grifola frondosa flavone extract, buckwheat and sea moss gel through flash combined ultrasonic treatment and the addition of ammonium phospholipid, promotes the covalent cross-linking of specific groups of the side chains of buckwheat starch and the Grifola frondosa flavone extract to form a composite enzyme, further forms a more stable three-dimensional network structure, and then forms a hydrogel product; and the product structure is stabilized and the nutritional properties are strengthened through the method of the present application.

[0034] In actual operation, after the addition of the ammonium phospholipid, the pH of the system is further adjusted to 6.3-6.8, such as to 6.3, 6.4, 6.5, 6.6, 6.7, 6.8 or a range formed by any two of them, which can be adjusted to the corresponding pH by adding substances such as citric acid.

[0035] In actual operation, the sea moss gel is added after being heated to 40-50°C to ensure that the sea moss gel is uniformly mixed in the mixed system, and the gel structure of the system is gradually stabilized in combination with the subsequent gradient cooling process.

[0036] In different embodiments, in step (b), the sea moss gel can be added at 40°C, 42°C, 45°C, 48°C, 50°C or a range formed by any two of them.

[0037] As in different embodiments, the added mass of the Grifola frondosa flavonoids extract can be 19.8%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 26.5% or a range consisting of any two of the foregoing, of the mass of the mixed solution. When the Grifola frondosa flavonoids extract is used in the above range, the specific groups of the buckwheat starch side chains in the material obtained after beating can be covalently cross-linked with the Grifola frondosa flavonoids extract to form complex micelles, and further form a more stable three-dimensional network structure.

[0038] In a specific embodiment of the present application, the rotation speed of the flash extractor is 500-1600 r / min. Further, the beating time is 2-3 min.

[0039] As in different embodiments, the rotation speed of the flash extractor can be 500 r / min, 600 r / min, 800 r / min, 1000 r / min, 1200 r / min, 1400 r / min, 1500 r / min, 1600 r / min or a range consisting of any two of the foregoing.

[0040] As in different embodiments, the beating time can be 2 min, 2.5 min, 3 min or a range consisting of any two of the foregoing. In actual operation, the beating operation in the flash extractor can be carried out at room temperature, such as 25°C.

[0041] The present application can maximize the retention of the effective components of the cooked buckwheat by breaking the cooked buckwheat into fine particles at room temperature by means of high-speed mechanical shearing force, etc., and at the same time, the starch chains in the cooked buckwheat can be exposed to form a stable three-dimensional network structure by covalent cross-linking with the remaining substances, etc.

[0042] In a specific embodiment of the present application, inert gas is introduced into the flash extractor during the beating process. Further, the flow rate of the inert gas is 20-30 mL / min.

[0043] The inert gas includes but is not limited to argon. As in different embodiments, the flow rate of the inert gas can be 20 mL / min, 22 mL / min, 25 mL / min, 28 mL / min, 30 mL / min or a range consisting of any two of the foregoing. By introducing inert gas into the flash extractor, the damage to the functional components in the buckwheat caused by the flash extraction process can be reduced.

[0044] In a specific embodiment of the present application, the added mass of the ammonium phospholipid is 0.6%-1% of the mass of the cooked buckwheat.

[0045] The added mass of ammonium phospholipid can be 0.6%, 0.7%, 0.8%, 0.9%, 1% or a range between any two of them of the mass of the cooked buckwheat, as in different embodiments.

[0046] In a specific embodiment of the present application, the mass ratio of cooked buckwheat to water is 1:(1.2-1.8).

[0047] The mass ratio of cooked buckwheat to water can be 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:1.6, 1:1.7, 1:1.8 or a range between any two of them, as in different embodiments. In actual operation, the water can be softened water.

[0048] In a specific embodiment of the present application, the ultrasonic treatment time is 1-4h. Further, the ultrasonic treatment is pulse ultrasonic treatment, and the working-off interval ratio of the pulse ultrasonic treatment is (2-8)s:(5-8)s.

[0049] The ultrasonic treatment time can be 1h, 2h, 3h, 4h or a range between any two of them, as in different embodiments. The ultrasonic treatment is pulse ultrasonic treatment, and the working-off interval ratio of the pulse ultrasonic treatment (2-8)s:(5-8)s means that the working time in each pulse can be 2-8s, and the interval time can be 5-8s. The working time can be 2s, 3s, 4s, 5s, 6s, 7s, 8s or a range between any two of them, and the interval time can be 5s, 6s, 7s, 8s or a range between any two of them, as in different embodiments.

[0050] In a specific embodiment of the present application, the added mass of sea moss is 2%-5% of the mass of the mixed solution.

[0051] The added mass of sea moss can be 2%, 3%, 4%, 5% or a range between any two of them of the mass of the mixed solution, as in different embodiments.

[0052] In a specific embodiment of the present application, the gradient cooling includes: after incubation at 40-50℃ for 60-120min, cooling to 33-37℃ and incubation for 60-120min, then cooling to 28-32℃ and incubation for 20-30min, then cooling to 23-27℃ and incubation for 20-30min, then cooling to 18-22℃ and incubation for 10-40min, then cooling to 13-17℃ and incubation for 10-30min, then cooling to 10±1℃ and incubation for 10-20min, then cooling to 8±1℃ and incubation for 10-30min, then cooling to 6±1℃ and incubation for 10-30min, then cooling to 5±1℃ and incubation for 10-20min, and then cooling to 4±1℃.

[0053] In the specific embodiment of the present application, the gradient cooling comprises: after incubation at 45℃ for 60-120 min, cooling to 35℃ and incubation for 60-120 min, then cooling to 30℃ and incubation for 20-30 min, then cooling to 25℃ and incubation for 20-30 min, then cooling to 20℃ and incubation for 10-40 min, then cooling to 15℃ and incubation for 10-30 min, then cooling to 10℃ and incubation for 10-20 min, then cooling to 8℃ and incubation for 10-30 min, then cooling to 6℃ and incubation for 10-30 min, then cooling to 5℃ and incubation for 10-20 min, then cooling to 4℃. Then, freeze-drying is performed.

[0054] In another aspect of the present application, there is provided the gelled composite buckwheat and edible mushroom digestive product prepared by any one of the above preparation methods.

[0055] In the specific embodiment of the present application, the gelled composite buckwheat and edible mushroom digestive product has a hardness of 2.07-2.36 N, a chewiness of 11.33-13.96 mJ, a specific surface area of 0.538-0.712 m 2 / g, a bulk density of 0.138-0.152 g / mL, and a porosity of 85.26%-88.32%.

[0056] In yet another aspect of the present application, there is provided the use of the gelled composite buckwheat and edible mushroom digestive product in the preparation of health products or medicines.

[0057] The gelled composite buckwheat and edible mushroom digestive product prepared by the present application has the characteristics of porosity, low density and large specific surface area, which is beneficial to the development as an effective carrier of micronutrients and has great application potential in the fields of medicine, food and other industries.

[0058] In the following specific embodiments, some of the equipment and materials used can be as follows:

[0059] Flash extractor: Henan Zhijing Biological Technology Co., Ltd., model JHBE-50T;

[0060] Ultrasonic dispersion machine: Hangzhou Success Ultrasonic Equipment Co., Ltd., models YPS17B-HB, YPS15B-HB and YPS11B-HB, power 0-1000 W;

[0061] Grifola frondosa flavone extract: Nanjing Puren Biological Technology Co., Ltd.;

[0062] Mature buckwheat.

[0063] Example 1

[0064] The embodiment provides a preparation method of a composite buckwheat and edible mushroom gelatinous digestion-promoting product, and comprises the following steps:

[0065] (1) 1.5 times of the mass of the mature buckwheat is added into the mature buckwheat, soaked for 0.5 h, then placed in a flash extractor, the rotating speed is adjusted to 500 r / min, and argon is passed in at a flow rate of 30 mL / min, and the slurry is treated for 3 min; then ammonium phospholipid (the amount is 1% of the mass of the mature buckwheat) is added, citric acid is added to adjust the pH of the system to 6.5, and a mixed solution is obtained.

[0066] (2) 25.3% of the mass of the mixed solution is added into the mixed solution obtained in step (1), pulse ultrasonic treatment is performed for 4 h, the ultrasonic power is 1000 W, and the working interval ratio of the pulse ultrasonic treatment is 5 s:5 s; then the temperature is increased to 45℃, 2.6% of the mass of the mixed solution obtained in step (1) is added into the mixed solution, the mixture is uniformly mixed, then the temperature is decreased from 45℃ to 4℃ by gradient, then freeze-drying is performed; wherein the gradient temperature decrease comprises the following steps: the temperature is kept at 45℃ for 60 min, then decreased to 35℃ for 78 min, then decreased to 30℃ for 22 min, then decreased to 25℃ for 21 min, then decreased to 20℃ for 15 min, then decreased to 15℃ for 30 min, then decreased to 10℃ for 20 min, then decreased to 8℃ for 26 min, then decreased to 6℃ for 11 min, then decreased to 5℃ for 10 min, and then decreased to 4℃ (the temperature control is performed by using a Pulei Ke high-precision high-low temperature integrated machine).

[0067] Embodiment 2

[0068] The embodiment provides a preparation method of a composite buckwheat and edible mushroom gelatinous digestion-promoting product, and comprises the following steps:

[0069] (1) 1.5 times of the mass of the mature buckwheat is added into the mature buckwheat, soaked for 0.5 h, then placed in a flash extractor, the rotating speed is adjusted to 780 r / min, and argon is passed in at a flow rate of 25 mL / min, and the slurry is treated for 2 min; then ammonium phospholipid (the amount is 0.8% of the mass of the mature buckwheat) is added, citric acid is added to adjust the pH of the system to 6.7, and a mixed solution is obtained.

[0070] (2) to the mixed solution obtained in step (1), 26% of the mass of the mixed solution of grifola fruit extract was added, and pulse ultrasonic treatment was performed for 2 h, the ultrasonic power was 500 W, and the working interval ratio of pulse ultrasonic treatment was 6 s:8 s; then the temperature was increased to 45°C, 3.4% of the mass of the mixed solution obtained in step (1) of sea moss was added, and after uniform mixing, the temperature was decreased from 45°C to 4°C at a gradient, and then freeze-drying was performed; wherein, the gradient cooling comprises: keeping at 45°C for 80 min, then decreasing the temperature to 35°C for 90 min, then decreasing the temperature to 30°C for 20 min, then decreasing the temperature to 25°C and keeping for 20 min, then decreasing the temperature to 20°C and keeping for 10 min, then decreasing the temperature to 15°C and keeping for 17 min, then decreasing the temperature to 10°C and keeping for 12 min, then decreasing the temperature to 8°C and keeping for 30 min, then decreasing the temperature to 6°C and keeping for 15 min, then decreasing the temperature to 5°C and keeping for 12 min, and then decreasing the temperature to 4°C (temperature control uses a high-precision high-low temperature all-in-one machine of Puleite).

[0071] Example 3

[0072] The present embodiment provides a preparation method of a gelatinous digestion-promoting product of composite buckwheat and edible fungi, comprising the following steps:

[0073] (1) to the mature buckwheat, 1.5 times of the mass of the mature buckwheat of softening water was added, and soaking was performed for 0.5 h, then the mature buckwheat was placed in a flash extractor, the rotating speed was adjusted to 1600 r / min, and argon was passed in at a flow rate of 27 mL / min, and beating treatment was performed for 2 min; then ammonium phospholipid was added (the amount was 0.7% of the mass of the mature buckwheat), citric acid was added to adjust the pH of the system to 6.3, and a mixed solution was obtained.

[0074] (2) to the mixed solution obtained in step (1), 26.5% of the mass of the mixed solution of grifola fruit extract was added, and pulse ultrasonic treatment was performed for 3 h, the ultrasonic power was 1000 W, and the working interval ratio of pulse ultrasonic treatment was 2 s:7 s; then the temperature was increased to 45°C, 3.8% of the mass of the mixed solution obtained in step (1) of sea moss was added, and after uniform mixing, the temperature was decreased from 45°C to 4°C at a gradient, and then freeze-drying was performed; wherein, the gradient cooling comprises: keeping at 45°C for 95 min, then decreasing the temperature to 35°C for 60 min, then decreasing the temperature to 30°C for 27 min, then decreasing the temperature to 25°C and keeping for 30 min, then decreasing the temperature to 20°C and keeping for 20 min, then decreasing the temperature to 15°C and keeping for 25 min, then decreasing the temperature to 10°C and keeping for 18 min, then decreasing the temperature to 8°C and keeping for 15 min, then decreasing the temperature to 6°C and keeping for 10 min, then decreasing the temperature to 5°C and keeping for 15 min, and then decreasing the temperature to 4°C (temperature control uses a high-precision high-low temperature all-in-one machine of Puleite).

[0075] Example 4

[0076] The embodiment provides a preparation method of a composite buckwheat and edible mushroom gelatinous digestion-promoting product, and comprises the following steps:

[0077] (1) 1.5 times of the mass of the ripened buckwheat is added into the ripened buckwheat, soaked for 0.5 h, then placed in a flash extractor, the rotating speed is adjusted to 1200 r / min, and argon is passed in at a flow rate of 22 mL / min, and the slurry treatment is performed for 2 min; then ammonium phospholipid (the amount is 0.6% of the mass of the ripened buckwheat) is added, citric acid is added to adjust the pH of the system to 6.4, and a mixed solution is obtained.

[0078] (2) 20.3% of the mass of the mixed solution is added into the mixed solution obtained in the step (1), pulse ultrasonic treatment is performed for 3 h, the ultrasonic power is 500 W, and the working interval ratio of the pulse ultrasonic treatment is 5s:6s; then the temperature is increased to 45℃, 4.2% of the mass of the mixed solution obtained in the step (1) is added into the mixed solution, the mixture is uniformly mixed, then the temperature is decreased from 45℃ to 4℃ by gradient, then freeze-drying is performed; wherein, the gradient temperature decrease comprises the following steps: the temperature is kept at 45℃ for 76 min, then decreased to 35℃ and kept for 120 min, then decreased to 30℃ and kept for 25 min, then decreased to 25℃ and kept for 27 min, then decreased to 20℃ and kept for 36 min, then decreased to 15℃ and kept for 18 min, then decreased to 10℃ and kept for 16 min, then decreased to 8℃ and kept for 13 min, then decreased to 6℃ and kept for 29 min, then decreased to 5℃ and kept for 16 min, and then decreased to 4℃ (the temperature control adopts a high-precision high-low temperature integrated machine of Puteike).

[0079] Embodiment 5

[0080] The embodiment provides a preparation method of a composite buckwheat and edible mushroom gelatinous digestion-promoting product, and comprises the following steps:

[0081] (1) 1.5 times of the mass of the ripened buckwheat is added into the ripened buckwheat, soaked for 0.5 h, then placed in a flash extractor, the rotating speed is adjusted to 800 r / min, and argon is passed in at a flow rate of 20 mL / min, and the slurry treatment is performed for 3 min; then ammonium phospholipid (the amount is 0.9% of the mass of the ripened buckwheat) is added, citric acid is added to adjust the pH of the system to 6.8, and a mixed solution is obtained.

[0082] (2) to the mixed solution obtained in step (1), 19.8% of the mass of the mixed solution of Grifola frondosa flavone extract was added, and pulse ultrasonic treatment was carried out for 1 h, the ultrasonic power was 500 W, and the working interval ratio of pulse ultrasonic treatment was 3s:5s; then the temperature was increased to 45℃, 4.8% of the mass of the mixed solution obtained in step (1) of sea tamarisk gum was added, and after uniform mixing, the temperature was decreased from 45℃ to 4℃ by gradient, and then freeze-drying was carried out; wherein, the gradient cooling included: 45℃ for 105 min, then decreased to 35℃ for 100 min, then decreased to 30℃ for 30 min, then decreased to 25℃ for 22 min, then decreased to 20℃ for 31 min, then decreased to 15℃ for 10 min, then decreased to 10℃ for 19 min, then decreased to 8℃ for 10 min, then decreased to 6℃ for 24 min, then decreased to 5℃ for 13 min, and then decreased to 4℃ (temperature control was carried out by using a high-precision high-low temperature integrated machine of Pulei Ke).

[0083] Example 6

[0084] The present embodiment provides a preparation method of a gelatinous digestion-promoting product of composite buckwheat and edible fungi, comprising the following steps:

[0085] (1) to the mature buckwheat, 1.5 times of the mass of the mature buckwheat of softening water was added, and soaking was carried out for 0.5 h, then the mature buckwheat was placed in a flash extractor, the rotating speed was adjusted to 1500 r / min, and argon was passed in at a flow rate of 26 mL / min, and beating treatment was carried out for 2 min; then ammonium phospholipid was added (the amount was 0.8% of the mass of the mature buckwheat), and citric acid was added to adjust the pH of the system to 6.7, and a mixed solution was obtained.

[0086] (2) to the mixed solution obtained in step (1), 24.7% of the mass of the mixed solution of Grifola frondosa flavone extract was added, and pulse ultrasonic treatment was carried out for 2 h, the ultrasonic power was 1000 W, and the working interval ratio of pulse ultrasonic treatment was 8s:6s; then the temperature was increased to 45℃, 3.1% of the mass of the mixed solution obtained in step (1) of sea tamarisk gum was added, and after uniform mixing, the temperature was decreased from 45℃ to 4℃ by gradient, and then freeze-drying was carried out; wherein, the gradient cooling included: 45℃ for 120 min, then decreased to 35℃ for 115 min, then decreased to 30℃ for 29 min, then decreased to 25℃ for 23 min, then decreased to 20℃ for 40 min, then decreased to 15℃ for 22 min, then decreased to 10℃ for 10 min, then decreased to 8℃ for 21 min, then decreased to 6℃ for 30 min, then decreased to 5℃ for 20 min, and then decreased to 4℃ (temperature control was carried out by using a high-precision high-low temperature integrated machine of Pulei Ke).

[0087] Comparative Example 1

[0088] Comparative Example 1 was prepared according to the preparation method of Example 6, except that the beating treatment in step (1) was different.

[0089] The beating treatment of Comparative Example 1 included adding 1.5 times the mass of the cooked buckwheat of softening water to the cooked buckwheat, soaking for 0.5 h, and then placing in a beater (Shandong Yubang Machinery Equipment Manufacturing Co., Ltd., 1.5 kW) and passing argon gas at a flow rate of 26 mL / min for 2 min of beating treatment.

[0090] Comparative Example 2

[0091] Comparative Example 2 was prepared according to the preparation method of Example 6, except that no pulse sonication treatment was performed in step (2).

[0092] Comparative Example 3

[0093] Comparative Example 3 was prepared according to the preparation method of Example 6, except that equal mass of citric acid was used to replace the ammonium phospholipid in step (1), and equal mass of xanthan gum was used to replace the eucheuma gum in step (2).

[0094] Comparative Example 4

[0095] Comparative Example 4 was prepared according to the preparation method of Example 6, except that no Grifola frondosa flavonoid extract was added in step (2), and the subsequent pulse sonication treatment and the like were directly performed.

[0096] Comparative Example 5

[0097] Comparative Example 5 was prepared according to the preparation method of Example 6, except that in step (2), after the eucheuma gum was added and mixed evenly, the temperature was directly reduced to 4°C and then freeze-dried.

[0098] Comparative Example 6

[0099] Comparative Example 6 provided a preparation method, including the following steps:

[0100] (1) adding 1.5 times the mass of the cooked buckwheat of softening water to the cooked buckwheat, soaking for 0.5 h, and then placing in a beater (Shandong Yubang Machinery Equipment Manufacturing Co., Ltd., 1.5 kW) and passing argon gas at a flow rate of 20 mL / min for 2 min of beating treatment.

[0101] (2) adding 24.7% of the mass of the mixed solution of Grifola frondosa extract to the material obtained in step (1), mixing for 4 h, and then reducing the temperature to 4°C and freeze-drying.

[0102] Experimental Example 1

[0103] The samples prepared in each example and comparative example were analyzed as follows, and the test results are shown in Tables 1-2:

[0104] 1. Rheological property analysis: using Thermo HAAKE MARS 60 rheometer, measuring the shear rate of 20 s -1 at 5℃, taking the sample before freeze-drying to measure the change of shear stress and apparent viscosity. The gel kinetics of Example 1 and Comparative Example 6 were evaluated: continuously recording the storage modulus (G') and loss modulus (G") at a frequency of 1 Hz and a strain of 0.5% for 300 min.

[0105] 2. Texture property: using the British TA.XT2i texture analyzer to measure, hardness, chewiness, etc. are the key indicators to investigate the texture properties of food.

[0106] 3. Analyzing the specific surface area, bulk density and porosity of the freeze-dried product.

[0107] Table 1 Test results of shear stress and apparent viscosity of different samples (before freeze-drying)

[0108]

[0109]

[0110] Note: The above values are the average of 10 sampling measurements

[0111] From Table 1, in terms of shear stress, Comparative Example 1 and Comparative Example 2 increased in shear stress, and flash and ultrasonic pulse treatment occurred shear thinning phenomenon; in terms of apparent viscosity, the apparent viscosity of Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5 and Comparative Example 6 was significantly improved, and the results showed that the method of the present application could effectively improve the apparent viscosity and present typical dynamic rheological properties.

[0112] Figure 1 The gel kinetics analysis graph of Example 1 and Comparative Example 6 showed that when G' and G" remained relatively close and stable, the sample entered the gel state.

[0113] Table 2 Test results of different samples (after freeze-drying)

[0114]

[0115]

[0116] Note: The above values are the average of 10 sampling measurements

[0117] Figure 2 The SEM graph of the gel state digestion promoting product prepared in Example 1 of the present application showed that the internal pores of the product were relatively uniform, and the pore structure was relatively complete, having the typical spatial network structure characteristics of aerogel.

[0118] From the above results, the rheological properties of the hydrogel are not only affected by the entanglement and unbinding behavior of buckwheat starch, grifola fruit flavonoid extract, ammonium phospholipid, and sea moss in the preparation system, the ordered or disordered arrangement of the molecular chain, the strength of the gel network structure, and other factors, but also by the effects of flash, ultrasonic pulse, and other multi-scale processing. Buckwheat starch and grifola fruit flavonoid extract both contain a large number of hydroxyl groups. The interaction between starch and flavonoids includes hydrogen bonding, electrostatic interaction, hydrophobic interaction, and ionic bonding, and other non-covalent interactions, and the strength of the interaction is affected by the structural characteristics and physical and chemical parameters. By testing the rheological properties of the hydrogel before freeze-drying and the texture and microstructure properties of the product after freeze-drying, it is found that a series of ordered operation steps such as flash processing, ultrasonic pulse, adding ammonium phospholipid and sea moss, and temperature control and conditioning in the distribution stage, etc. are beneficial to the full integration of grifola fruit flavonoid extract and buckwheat components. The hydroxyl groups of the edible mushroom flavonoid compounds interact with buckwheat starch to form intermolecular aggregates, and form polyphenol-starch complexes in the form of adsorption, embedding, or polymerization. According to the rheological property results of the sample before freeze-drying, the method of the present application is easy to form a porous gel structure, and the final product after freeze-drying forms a structure with a large specific surface area, low density, and porosity, which is beneficial to the development of an effective carrier for micro-nutrients, and will show great application potential in the medical, food, and other industries.

[0119] Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present application, and not to limit them; although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or make equivalent substitutions for part or all of the technical features; and these modifications or substitutions do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A method for preparing a composite buckwheat and mushroom gelatinous digestibility- promoting product, characterized by, The method comprises the following steps: (a) aging buckwheat mixed with water, then beating the mixture in a flash extractor, and then adding ammonium phospholipid to obtain a mixed solution; (b) adding grifola fruiting body flavone extract to the mixed solution, then performing ultrasonic treatment, then adding sea tamarisk gum at 40-50℃, then performing gradient temperature reduction, and then performing freeze-drying treatment. The grifola fruiting body flavone extract is added in an amount of 19.8%-26.5% of the mass of the mixed solution.

2. The production method according to claim 1, characterized by, The rotation speed of the flash extractor is 500-1600 r / min.

3. The production method according to claim 2, characterized by, The beating time is 2-3 min.

4. The method of claim 1, wherein, In the beating process, inert gas is introduced into the flash extractor.

5. The preparation method according to claim 4, characterized in that, The flow rate of the inert gas is 20-30 mL / min.

6. The method of claim 1, wherein, The ammonium phospholipid is added in an amount of 0.6%-1% of the mass of the aged buckwheat.

7. The preparation method according to claim 1, characterized in that, The mass ratio of the aged buckwheat to the water is 1:(1.2-1.8).

8. The method of claim 1, wherein, The ultrasonic treatment time is 1-4 h.

9. The production method according to claim 8, characterized by, The ultrasonic treatment is pulse ultrasonic treatment, and the working interval ratio of the pulse ultrasonic treatment is (2-8) s:(5-8) s.

10. The method of claim 1, wherein, The sea tamarisk gum is added in an amount of 2%-5% of the mass of the mixed solution.

11. The method of claim 1, wherein, The gradient temperature reduction comprises the following steps: incubation at 40-50℃ for 60-120 min, then temperature reduction to 33-37℃ and incubation for 60-120 min, then temperature reduction to 28-32℃ and incubation for 20-30 min, then temperature reduction to 23-27℃ and incubation for 20-30 min, then temperature reduction to 18-22℃ and incubation for 10-40 min, then temperature reduction to 13-17℃ and incubation for 10-30 min, then temperature reduction to 10±1℃ and incubation for 10-20 min, then temperature reduction to 8±1℃ and incubation for 10-30 min, then temperature reduction to 6±1℃ and incubation for 10-30 min, then temperature reduction to 5±1℃ and incubation for 10-20 min, and then temperature reduction to 4±1℃.

12. The gelatinous composite buckwheat and edible mushroom digestion-promoting product prepared by the method of any one of claims 1-11.

13. Use of the gelatinous composite buckwheat and edible mushroom digestion-promoting product of claim 12 in the preparation of health products or pharmaceutical products.

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