Method for preparing millet powder, millet powder, health product and preparation method thereof

Abstract

The application discloses a millet powder, a health-care product and a preparation method thereof. The method comprises the following steps: mixing millet and cyclic dextrin to obtain a first mixture; and extruding and puffing the first mixture to obtain the millet powder. The method improves the stability of tryptophan in the millet powder processing process, improves the processing quality of the millet powder, and the prepared millet powder has high tryptophan content and high nutritional value. The millet health-care product prepared from the millet powder has high tryptophan content, which is helpful to improve sleep and has the effect of soothing the nerves and helping sleep.

Description

Technical Field

[0001] This invention belongs to the field of health product technology, specifically relating to a method for preparing millet powder, millet powder, health products, and their preparation methods. Background Technology

[0002] Extrusion puffing is a common processing technique widely used in the processing of various grains. This method integrates continuous cooking, mixing, processing, and sterilization, rapidly pregelatinizing starch through high temperature, high pressure, and short-time cooking. In the processing of millet, after extrusion puffing, the taste and solubility of the millet are improved, its digestibility is increased, and it is more suitable for human consumption.

[0003] While extrusion puffing technology offers significant advantages in millet processing, several technical challenges remain. For instance, tryptophan, a heat-sensitive amino acid, may be lost during the high-temperature processing of millet, affecting the quality and nutritional value of the final product. Maintaining or increasing the content of tryptophan and other nutrients in millet products, especially protecting these easily damaged nutrients during processing, is a challenge currently faced by existing millet processing technologies. Therefore, there is an urgent need to optimize existing methods or develop new ones to maintain or increase the content of key nutrients in millet products and enhance their nutritional value. Summary of the Invention

[0004] This invention aims to at least partially solve one of the technical problems existing in the prior art. To this end, this invention provides a method for preparing millet flour, millet flour, and health products. The method of this invention improves the stability of tryptophan during the processing of millet flour, enhances the processing quality of the millet flour, and results in millet flour with high tryptophan content and high nutritional value. The millet health products made from this millet flour have a high tryptophan content, which helps improve sleep and has a calming and sleep-aiding effect.

[0005] This invention is based on the inventor's discoveries and understanding of the following problems:

[0006] Cyclodextrins are a general term for a class of cyclic oligosaccharides, including different types such as α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin. β-cyclodextrin, as a novel pharmaceutical excipient, is mainly used to increase drug stability to prevent oxidation and decomposition, improve drug solubility and bioavailability, reduce drug toxicity, and mask off-flavors and odors. β-cyclodextrin is primarily used to eliminate off-flavors, improve the stability of fragrances and pigments, and enhance emulsifying and moisture-proofing abilities. The inventors, after mixing β-cyclodextrin with millet and extruding it, unexpectedly discovered that the resulting millet flour had a significantly higher tryptophan content compared to millet flour obtained through direct extrusion.

[0007] The inventors further utilized molecular docking technology to compare the binding modes and interactions between β-cyclodextrin and 20 natural amino acids. Unexpectedly, they discovered that among the 20 natural amino acids, tryptophan had the lowest grid score and the strongest binding force with β-cyclodextrin. This result confirms that β-cyclodextrin can selectively adsorb tryptophan molecules, thereby improving the stability of tryptophan during millet processing and increasing the tryptophan content in millet flour after extrusion puffing.

[0008] Therefore, in a first aspect, the present invention provides a method for preparing millet flour. According to an embodiment of the invention, the method includes: mixing millet and cyclodextrin to obtain a first mixture; and extruding and puffing the first mixture to obtain the millet flour. The method according to the embodiment of the invention improves the stability of tryptophan during the processing of millet flour, enhances the processing quality of the millet flour, and results in millet flour with high tryptophan content and high nutritional value.

[0009] In a second aspect, the present invention proposes the application of cyclodextrin in the extrusion puffing process of millet. According to an embodiment of the present invention, the process includes: mixing millet and cyclodextrin to obtain a first mixture; extruding and puffing the first mixture to obtain millet flour; wherein the cyclodextrin acts as a protective agent to improve the stability of tryptophan in the millet during the extrusion puffing process.

[0010] Those skilled in the art will understand that the features and advantages described above for the method of preparing millet flour are also applicable to this application, and will not be repeated here.

[0011] In a third aspect, the present invention provides a millet flour. According to an embodiment of the present invention, the millet flour is prepared according to the aforementioned method. The millet flour of the embodiment of the present invention has a high tryptophan content and high nutritional value. Millet health products made from this millet flour have a high tryptophan content and a high total saponin content, which helps improve sleep and has a calming and sleep-aiding effect.

[0012] In a fourth aspect, the present invention provides a health supplement. According to an embodiment of the invention, it comprises: the aforementioned millet powder. The health supplement according to the embodiment of the invention has a high tryptophan content, which helps improve sleep and has a calming and sleep-inducing effect.

[0013] In a fifth aspect, the present invention provides a method for preparing millet health products. According to an embodiment of the present invention, the raw materials for preparing the millet health products include: a first raw material and a second raw material; the first raw material includes at least one of the following: jujube seed or its extract, poria cocos or its extract, lily bulb or its extract, schisandra chinensis or its extract, melatonin, gastrodia elata or its extract, ganoderma lucidum or its extract, eleutherococcus senticosus or its extract, polygala tenuifolia or its extract, and pearl, and millet; the second raw material includes: milk powder; the excipient for preparing the millet health products includes: cyclodextrin; the method includes: mixing the aforementioned first raw material and cyclodextrin to obtain a second mixture; extruding and puffing the second mixture to obtain a puffed product of the second mixture; and mixing the puffed product of the second mixture with the second raw material to obtain the millet health products. The millet health products prepared by the method of the embodiments of the present invention have high tryptophan content, high total saponin content, good taste, and help improve sleep, having a calming and sleep-aiding effect.

[0014] In a sixth aspect, the present invention provides a millet health product prepared according to the aforementioned method.

[0015] Those skilled in the art will understand that the features and advantages described above for the method of preparing millet health products also apply to this millet health product, and will not be repeated here.

[0016] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0017] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0018] Figure 1 The tryptophan standard working curve according to an embodiment of the present invention;

[0019] Figure 2 This is a diagram showing the molecular docking results of tryptophan and β-cyclodextrin in Example 1 of the present invention;

[0020] Figure 3 The test results of the mixing performance of the Xiaomi instant beverage product in Embodiment 3 of the present invention;

[0021] Figure 4This is the standard working curve of total saponins in Example 4 of the present invention. Detailed Implementation

[0022] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0023] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Furthermore, in the description of this invention, unless otherwise stated, "a plurality of" means two or more.

[0024] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0025] In this document, the terms “comprising” or “including” are open-ended expressions, meaning that they include the contents specified in this invention, but do not exclude other aspects.

[0026] In this document, the terms “optionally,” “optionally,” or “optionally” generally refer to an event or condition that may, but may not, occur, and the description includes both cases in which the event or condition occurs and cases in which the event or condition does not occur.

[0027] Terms and Definitions

[0028] In this article, the term "tryptophan" refers to a natural amino acid that can promote serotonin secretion, inhibit central nervous system excitation, temporarily suppress brain activity, induce drowsiness, and accelerate melatonin secretion and conversion, thus relieving tension and stress. Serotonin is a precursor to melatonin, which has been shown to have significant nerve-soothing and sleep-promoting effects, regulating various aspects of the body, including sleep, mood, immunity, reproduction, and circadian rhythms. Millet is rich in tryptophan, with a content as high as 202mg / 100g, ranking first among all grains, and it does not contain casein, which is an anti-serotonin (5-hydroxytryptamine / 5-HT).

[0029] In this article, the term "total saponins" refers to a class of bioactive compounds widely found in the plant kingdom, known for their bitter and pungent taste and diverse pharmacological effects. Due to their anti-inflammatory, antioxidant, immunomodulatory, and potential anticancer properties, they hold significant value in the health and pharmaceutical fields.

[0030] In this article, the term "coix seed powder" refers to a powdered product made from coix seed (Coix lacryma-jobi).

[0031] In this article, the term "cyclodextrin" is equivalent to "cyclodextrin" and "β-cyclodextrin" is equivalent to "β-cyclodextrin".

[0032] This invention proposes a method for preparing millet flour, the application of cyclodextrin in the extrusion and puffing process of millet, millet flour, millet health products and their preparation methods, which will be described in detail below.

[0033] Methods for preparing millet powder

[0034] This invention proposes a method for preparing millet flour. According to an embodiment of the invention, the method includes: mixing millet and cyclodextrin to obtain a first mixture; and extruding and puffing the first mixture to obtain the millet flour. The method according to this invention improves the stability of tryptophan during millet flour processing, enhances the processing quality of the millet flour, and results in millet flour with high tryptophan content and high nutritional value.

[0035] According to an embodiment of the present invention, in the first mixture, based on the total mass of the millet, the amount of cyclodextrin added is 5-50%, preferably 5-25%, more preferably 7.5-12.5%, and most preferably 10%. This further improves the stability of tryptophan during the millet flour processing.

[0036] According to an embodiment of the present invention, the extrusion puffing process is performed using a twin-screw extruder.

[0037] According to a specific embodiment of the present invention, the temperature of the second zone of the extrusion puffing process is 110–120°C; and the temperature of the third zone of the extrusion puffing process is 140–150°C. The inventors determined these optimal temperatures through extensive experimentation, thereby further improving the degree of puffing and gelatinization.

[0038] According to an embodiment of the present invention, the cyclodextrin is β-cyclodextrin.

[0039] application

[0040] This invention proposes the application of cyclodextrin in the extrusion puffing process of millet. According to an embodiment of the invention, the process includes: mixing millet and cyclodextrin to obtain a first mixture; extruding and puffing the first mixture to obtain millet flour; wherein the cyclodextrin acts as a protective agent to improve the stability of tryptophan in the millet during the extrusion puffing process.

[0041] Those skilled in the art will understand that the features and advantages described above for the method of preparing millet flour are also applicable to this application, and will not be repeated here.

[0042] According to an embodiment of the present invention, in the first mixture, based on the total mass of the millet, the amount of cyclodextrin added is 5-50%, preferably 5-25%, more preferably 7.5-12.5%, and most preferably 10%. This further enhances the protective effect of cyclodextrin on tryptophan in millet and improves the stability of tryptophan during millet flour processing.

[0043] According to an embodiment of the present invention, the extrusion puffing process is performed using a twin-screw extruder.

[0044] According to a specific embodiment of the present invention, the temperature of the second zone of the extrusion puffing process is 110-120°C; and the temperature of the third zone of the extrusion puffing process is 140-150°C.

[0045] According to an embodiment of the present invention, the cyclodextrin is β-cyclodextrin.

[0046] Xiaomi fans

[0047] This invention provides a millet flour. According to an embodiment of the invention, the millet flour is prepared according to the aforementioned method. The millet flour of the embodiment of the invention has a high tryptophan content and high nutritional value. Millet health products made from this millet flour have a high tryptophan content and a high total saponin content, which helps improve sleep and has a calming and sleep-aiding effect.

[0048] health products

[0049] This invention proposes a health supplement. According to an embodiment of the invention, it comprises the aforementioned millet powder. The health supplement according to this embodiment of the invention has a high tryptophan content, which helps improve sleep and has a calming and sleep-inducing effect. According to an embodiment of the invention, the health supplement helps improve sleep.

[0050] According to an embodiment of the present invention, the health product is in the form of a powder for reconstitution.

[0051] According to an embodiment of the present invention, the raw materials for preparing the health product include: a first raw material and a second raw material; the first raw material includes: jujube seed, lily bulb, poria cocos, and millet flour; the second raw material includes: milk powder; the excipient for preparing the health product includes: cyclodextrin. The millet health product prepared by the method of the present invention has a high tryptophan content and a high total saponin content, which helps improve sleep and has a calming and sleep-aiding effect.

[0052] According to an embodiment of the present invention, the mass ratio of the first raw material to the second raw material is 16:(5-9), preferably 16:7. This improves the taste of the product.

[0053] According to an embodiment of the present invention, the mass ratio of jujube seed, lily bulb, poria cocos, and millet is (2-4):(1-3):(1-3):(2-8), preferably 4:3:1:8. This further improves the sensory evaluation of the product.

[0054] According to an embodiment of the present invention, the first ingredient further includes: goji berries and red dates; the second ingredient further includes: Job's tears powder and / or bananas. This adjusts the flavor of the product and increases its market acceptance.

[0055] According to an embodiment of the present invention, the mass ratio of jujube seed, lily bulb, poria cocos, millet, wolfberry, red date, banana, coix seed powder, and milk powder is (2-4):(1-3):(1-3):(2-8):(1-3):(1-3):(1-3):(1-3):(1-3):(5-9), preferably 4:3:1:8:2:2:3:2:7. The inventors determined this preferred formula through extensive experimentation. Products with the above-mentioned proportions exhibit high sensory acceptance and good aroma and flavor.

[0056] Methods for preparing millet health products

[0057] This invention proposes a method for preparing millet health products. According to an embodiment of the invention, the raw materials for preparing the millet health products include: a first raw material and a second raw material; the first raw material includes at least one of the following: jujube seed or its extract, poria cocos or its extract, lily bulb or its extract, schisandra chinensis or its extract, melatonin, gastrodia elata or its extract, ganoderma lucidum or its extract, eleutherococcus senticosus or its extract, polygala tenuifolia or its extract, and pearl, and millet; the second raw material includes: milk powder; the excipient for preparing the millet health products includes: cyclodextrin; the method includes: mixing the aforementioned first raw material and cyclodextrin to obtain a second mixture; extruding and puffing the second mixture to obtain a puffed product of the second mixture; and mixing the puffed product of the second mixture with the second raw material to obtain the millet health products. The millet health products prepared by the method of this embodiment of the invention have high tryptophan content, high total saponin content, good taste, help improve sleep, and have a calming and sleep-aiding effect.

[0058] According to an embodiment of the present invention, the method further includes: extruding and puffing the millet to obtain millet powder or obtaining millet powder according to the aforementioned method; pulverizing the other components of the first raw material besides millet and mixing them with the millet powder to obtain a first raw material powder; and mixing the first raw material powder with cyclodextrin to obtain a second mixture. This further improves the reconstitution properties of the product and reduces the grainy texture.

[0059] According to an embodiment of the present invention, in the second mixture, based on the total mass of the first raw material or the first raw material powder, the amount of cyclodextrin added is 5-50%, preferably 5-25%, more preferably 7.5-12.5%, and most preferably 10%.

[0060] According to an embodiment of the present invention, the first raw material further includes: wolfberry and red dates; the second raw material further includes: Job's tears powder and banana.

[0061] According to an embodiment of the present invention, the millet health product helps improve sleep.

[0062] According to an embodiment of the present invention, the millet health product is in the form of a powder for reconstitution.

[0063] Xiaomi Health Products

[0064] This invention proposes a millet health product prepared according to the aforementioned method.

[0065] Those skilled in the art will understand that the features and advantages described above for the method of preparing millet health products also apply to this millet health product, and will not be repeated here.

[0066] According to an embodiment of the present invention, the health product helps improve sleep; the health product is in the form of a powder.

[0067] According to an embodiment of the present invention, the raw materials for preparing the health product include: a first raw material and a second raw material; the first raw material includes: jujube seed, lily bulb, poria cocos, and millet; the second raw material includes: milk powder; and the excipients for preparing the health product include: cyclodextrin.

[0068] According to an embodiment of the present invention, the mass ratio of the first raw material to the second raw material is 16:(5-9), preferably 16:7.

[0069] According to an embodiment of the present invention, the mass ratio of the jujube seed, lily bulb, poria cocos, and millet is (2-4):(1-3):(1-3):(2-8); preferably 4:3:1:8.

[0070] According to an embodiment of the present invention, the first raw material further includes: wolfberry and red dates; the second raw material further includes: Job's tears powder and banana.

[0071] According to an embodiment of the present invention, the mass ratio of the jujube seed, lily bulb, poria cocos, millet, wolfberry, red date, banana, coix seed powder, and milk powder is (2-4): (1-3): (1-3): (2-8): (1-3): (1-3): (1-3): (1-3): (1-3): (5-9); preferably 4:3:1:8:2:2:3:2:7.

[0072] The present invention will be explained below with reference to embodiments. Those skilled in the art will understand that the following embodiments are for illustrative purposes only and should not be considered as limiting the scope of the invention. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0073] In this embodiment of the invention, the tryptophan content in millet powder or millet instant products was determined using the following method:

[0074] (1) Solution preparation: Dissolve 2.5 g of p-dimethylaminobenzaldehyde in 21.2 mol / L sulfuric acid solution, dilute with the sulfuric acid solution and bring the volume to 250 mL to obtain p-dimethylaminobenzaldehyde-sulfuric acid solution; accurately weigh 0.0100 g of L-tryptophan standard, dissolve with a small amount of 10% KOH solution, dilute with water and bring the volume to 100 mL to obtain tryptophan standard stock solution (0.1 mg / mL). (2) Extraction of tryptophan from millet flour: accurately weigh 0.2500 g of the above millet flour, place it in a 50 mL centrifuge tube, add 25 mL of 10% KOH solution, hydrolyze at 37.5℃ for 18 h, cool and dilute with water and bring the volume to 50 mL. Filter with medium-speed quantitative filter paper to obtain millet flour sample filtrate. (3) Plotting the tryptophan standard curve: Accurately add 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mL of tryptophan standard stock solution to 10 mL centrifuge tubes respectively, then add 1.0, 0.8, 0.6, 0.4, 0.2, and 0 mL of distilled water respectively, add 1.0 mL of 10% KOH solution, add a cold water bath, add 5.0 mL of p-dimethylaminobenzaldehyde-sulfuric acid solution, mix thoroughly, and let stand at room temperature for 30 min. Add 0.05 mL of 0.2% sodium nitrite solution, mix thoroughly, and let stand at room temperature for 20 min. Use a visible spectrophotometer to measure the absorbance value at 590 nm, zero the blank, and plot the tryptophan standard curve with tryptophan concentration as the abscissa and absorbance value as the ordinate. Figure 2(4) Determination of tryptophan content in millet flour sample: Take 2.0 ml of millet flour sample filtrate, add cold water bath, add 5.0 ml of p-dimethylaminobenzaldehyde-sulfuric acid solution, mix thoroughly and shake well, and let stand at room temperature for 30 min. Add 0.05 ml of 0.2% sodium nitrite solution, mix thoroughly and shake well, and let stand at room temperature for 20 min. Use a visible spectrophotometer to measure the absorbance value at 590 nm.

[0075] In this embodiment of the invention, the measured tryptophan standard working curve is as follows: Figure 2 As shown. In this embodiment of the invention, the puffing degree of millet flour was determined according to the following method:

[0076] Measure the product diameter using vernier calipers. Take 10 random samples for each experiment, and use the average of these samples as the final average product diameter. Calculate the degree of expansion using the following formula:

[0077] Formula 1

[0078] In this embodiment of the invention, the gelatinization degree of millet flour was determined according to the following method:

[0079] Accurately weigh 0.2 g of sample and place it in a beaker. Add 98 mL of distilled water and 2 mL of 10 mol / L KOH solution. Stir thoroughly for 5 min, then centrifuge at 4500 r / min for 10 min. Take 0.2 mL of the supernatant, add 0.2 mL of 0.2 mol / L HCl solution, then add 15 mL of distilled water, and finally add 0.2 mL of iodine solution. Measure the absorbance at 600 nm, which is A1.

[0080] Weigh out 0.2 g of the sample and place it in another beaker. Add 95 mL of distilled water and 5 mL of 10 mol / L KOH solution. Stir thoroughly for 5 min, then centrifuge at 4500 r / min for 10 min. Take 0.2 mL of the supernatant, add 0.2 mL of 0.5 mol / L HCl solution to neutralize the pH, then add 15 mL of distilled water, and finally add 0.2 mL of iodine solution. Measure the absorbance at 600 nm; the result is A2.

[0081] Formula 2

[0082] Example 1: Study on the extrusion and puffing process of millet flour

[0083] The inventors unexpectedly discovered that the tryptophan content in millet flour obtained by extruding and puffing a mixture of β-cyclodextrin and millet was significantly higher than that obtained by direct extrusion and puffing. The inventors further investigated the effect of the amount of β-cyclodextrin added on the tryptophan content in extruded and puffed millet flour. The specific method is as follows:

[0084] Millet pretreatment: Wash the millet thoroughly and air-dry or oven-dry it until the moisture content reaches 16% to meet the requirements of extrusion puffing.

[0085] Millet and cyclodextrin were mixed evenly using a mixer at proportions of 0% (control group), 5%, 10%, 15%, and 25% of the total mass of millet, respectively.

[0086] Extrusion puffing process: Preheat the twin-screw extruder (DS32-ⅡA, Jinan Saixin Machinery Co., Ltd.) to the set temperature, ensuring that the temperature in zone two is controlled at 110-120℃ and the temperature in zone three is controlled at 140-150℃. Then, feed the mixture sample of millet and cyclic paste evenly into the extruder for extrusion puffing to obtain extruded millet flour.

[0087] Cooling: Grind the extruded and puffed millet flour into powder, pass it through a 60-mesh sieve, and seal it for later use.

[0088] The tryptophan content of millet flour after extrusion and puffing was determined.

[0089] The results are shown in Table 1.

[0090] Table 1. Effect of cyclodextrin on tryptophan content in extruded millet flour

[0091]

[0092] The results showed that, compared with the control group without added cyclodextrin, the millet flour obtained by the experimental group with added 5-25% cyclodextrin had a significantly higher tryptophan content.

[0093] The inventors further utilized molecular docking technology to compare the binding modes and interactions between β-cyclodextrin and 20 natural amino acids. Unexpectedly, they discovered that among the 20 natural amino acids, tryptophan had the lowest grid point score and the strongest binding affinity with β-cyclodextrin. The specific method is as follows:

[0094] The chemical structures of β-cyclodextrin and amino acids were drawn using ChemDraw software, and molecular docking calculations were performed using the DOCK 6.9 program (https: / / cloud.yinfotek.com). Box center: (1.522, -0.42, 0.313), box size: (27.929, 28.354, 27.09). The total binding force, van der Waals forces, and electrostatic forces of the docked complexes were analyzed. A smaller grid score indicates a stronger binding force between β-cyclodextrin and the amino acid.

[0095] The results are shown in Table 2. Figure 2 . Figure 2 This is a diagram showing the molecular docking results of tryptophan and β-cyclodextrin.

[0096] Table 2. Molecular docking results of 20 natural amino acids with β-cyclodextrin

[0097]

[0098] The results showed that among the 20 amino acids, tryptophan had the lowest grid score and the strongest binding force with β-cyclodextrin.

[0099] The above results indicate that β-cyclodextrin can selectively adsorb tryptophan molecules, improving the stability of tryptophan during high-temperature processing (such as millet extrusion puffing), thereby increasing the utilization rate of tryptophan.

[0100] Example 2: Research on the Formulation of Millet Instant Products

[0101] To meet market demand and develop new functional health products with health benefits, providing consumers with more diverse and healthier choices, the inventors further developed a millet-based instant product by combining the characteristics of different raw materials through scientific research methods. This product helps improve sleep, has a calming and sleep-aiding effect, and has received high user feedback and market acceptance.

[0102] The sources of raw materials are shown in Table 3.

[0103] Table 3 Raw Material Source Table

[0104]

[0105] The specific method is as follows:

[0106] Millet pretreatment: The millet was extruded and puffed according to the extrusion puffing method (10% β-cyclodextrin) in Example 1 to obtain millet powder.

[0107] Other raw material pretreatment: Grind jujube seeds, lily bulbs, poria cocos, wolfberries, red dates, and bananas into powder using a grinder, pass them through an 80-mesh sieve, and seal them for later use.

[0108] Basic formula research: The inventors designed a preliminary experiment on the basic formula, using the amount of millet, jujube seed, lily bulb, poria cocos, milk powder, water volume, and mixing temperature as variables to conduct an initial investigation. They observed the color, taste, flavor, texture, and whether sedimentation and stratification occurred after the mixture was left to stand.

[0109] Based on the experimental results of the preliminary experiment, the three factors and three levels of the orthogonal experiment were determined, and an empty column was added to obtain L9(3). 4 The orthogonal experimental design scheme is shown in Table 4. Since the Job's tears powder will make the product viscous after being mixed, affecting its texture, it is not included as an investigation factor. The formula study is conducted at a fixed amount of 2 g. The amount of millet powder added is used to ensure that the total mass of the experimental samples in each group is constant (18 g), so it is not included as an investigation factor. The amount of milk powder added is used to ensure that the protein content of the experimental samples in each group is constant (7 g).

[0110] Table 4. Orthogonal Experimental Factors and Levels Design Table for Basic Formula (g)

[0111]

[0112] Based on existing sensory evaluation standards and the intensity of sensory characteristics, the inventors designed a sensory evaluation standard applicable to the millet powder instant product using the basic formula of this invention. After controlling for relevant variables, a review panel of 10 volunteers conducted the evaluation, and the experimental results were taken as the average of the evaluation results. The basic formula of the millet powder instant product was determined through the sensory evaluation experimental results. The sensory evaluation standard for the millet powder instant product is shown in Table 5.

[0113] Table 5 Sensory Evaluation Criteria for Millet Powder Products

[0114]

[0115] Secondary formula research: Based on the basic formula, the inventors added goji berries, red dates, and bananas to adjust the flavor.

[0116] Single-factor experiments were designed with the amounts of red dates, goji berries, and bananas added as variables for preliminary experiments. Based on the experimental results, an L9 (3) experiment was designed. 4 Orthogonal experiment. The factors and levels of the quadratic formulation orthogonal experiment are shown in Table 6.

[0117] Table 6. Factors and Levels Design Table for Orthogonal Experiments with Secondary Formulas (g)

[0118]

[0119] The sensory evaluation criteria for millet powder products under the secondary formulation are shown in Table 4.

[0120] The results of the orthogonal experiments on the basic formulation are shown in Table 7.

[0121] The results of the orthogonal experiment with the secondary formulation are shown in Table 8.

[0122] Table 7 Results of orthogonal experiments on the basic formulation

[0123]

[0124] Table 8 Results of Orthogonal Experiments with Secondary Formulas

[0125]

[0126] The experimental results show that:

[0127] (1) Under the basic formula, the order of influence of the sensory quality of the millet powder product is A>D>C>B, that is, jujube seed>empty column>poria>lily. The amount of jujube seed added has the greatest impact on the sensory evaluation of the product. Jujube seed is the main functional substance, but its unique sour and bitter taste is also unbearable; the influence of lily and poria is less than the error and can be ignored. Table 6 of the orthogonal test results shows that the optimal combination is A1B3C1, but since this millet powder product needs to take into account its functionality, A3B3C1 is still selected as the basic formula combination, that is, each serving of millet powder product (18 g) contains 4 g of jujube seed, 3 g of lily and 1 g of poria.

[0128] (2) Under the secondary formulation, the order of influence of the effects on the sensory quality of the millet powder product is F>E>H>G, that is, goji berries> jujubes>empty column>bananas. The amount of goji berries added has the greatest impact on the sensory evaluation of the product, followed by jujubes, while the impact of bananas is less than the error and can be ignored. Considering the sleep-aiding effect of the millet powder product, E2F2G3, which has the highest level of each factor and the highest taste score, was selected as the secondary formulation combination, that is, each serving of product contains 2 g of jujubes, 2 g of goji berries, and 3 g of bananas.

[0129] In summary, the optimal ratio is determined to be: 4 g jujube seed, 3 g lily bulb, 1 g poria cocos, 8 g millet, 2 g goji berries, 2 g red dates, 3 g banana, 2 g coix seed powder, and 7 g milk powder.

[0130] Example 3: Performance Test of Millet Instant Drinks with Optimal Mixture Ratio

[0131] Reconstitution testing is a key performance evaluation of powdered beverages to ensure that consumers can enjoy a convenient, fast, and uniform reconstitution experience.

[0132] Referring to the extrusion puffing treatment method of Example 1 (10% β-cyclodextrin), the inventors further added 10% β-cyclodextrin to the optimal ratio of millet instant product in Example 2, and then performed extrusion puffing treatment, and investigated the water solubility, water absorption, agglomeration rate, dispersibility and stability of the final product.

[0133] In this embodiment, the water solubility, water absorption, clumping rate, dispersibility, and stability of the millet-based instant product were examined using the following methods.

[0134] Water absorption and water solubility: Accurately weigh 2.5 g of millet powder and place it in a 50 mL centrifuge tube that has been pre-dried to constant weight and has a known mass (m4 / g). Add 30 mL of distilled water and shake well to completely disperse the millet powder sample at the optimal ratio. Then, place the tube in a 30℃ constant temperature water bath shaker for 30 min. After centrifuging at 3000 r / min for 10 min, pour the supernatant into a pre-dried aluminum box that has a known mass (m2 / g). Dry the box at 105℃ to constant weight. After cooling, weigh the residue (m1 / g) along with the box, and weigh the gel precipitate (m3 / g) along with the tube. The water solubility index (WSI) is calculated according to Formula 3, and the water absorption index (WAI) is calculated according to Formula 4.

[0135] Formula 3

[0136] Formula 4

[0137] Wherein, m1 is the weight of the residue after cooling with the box; m2 is the weight of the aluminum box after pre-drying to constant weight; m3 is the weight of the gel precipitate with the tube after cooling; and m4 is the weight of the 50 mL centrifuge tube after pre-drying to constant weight.

[0138] Agglomeration rate: Accurately weigh 10.0 g of millet powder for reconstituted product, place it in a 100 mL beaker, add 50 mL of distilled water at 70℃, stir thoroughly for 10 min to obtain the reconstituted solution, and observe for agglomeration, floating, or stratification. Filter the reconstituted solution through a pre-dried, constant-weight 16-mesh sieve (m² / g). Place the sieve containing the residue in clean water for 1 second, then lift it to the surface. After draining the water, dry it at 105℃ to constant weight, and weigh it with the sieve attached (m¹ / g). The agglomeration rate is calculated according to Formula 5:

[0139] Formula 5

[0140] Wherein, m1 is the weight of the product after drying to constant weight at 105 ℃ with a sieve; m2 is the weight of the product after pre-drying to constant weight with a 16-mesh sieve.

[0141] Dispersibility: Measure 80 mL of deionized water and place it in a 250 mL beaker. Stir the beaker at 1000 r / min. Then, quickly add 2.0 g of millet powder to the beaker and start the stopwatch at the same time. Observe the dispersion of the sample in the water and record the time required from the addition of the optimal millet powder sample to the complete and uniform dispersion of the powder.

[0142] Stability: Accurately weigh 10 g of the millet powder and place it in a 100 mL colorimetric tube. Add 70 mL of distilled water at 80℃, mix thoroughly, and let stand at room temperature for 5 min. Record the height of the supernatant H1 and the total height of the solution H2. Stability is calculated using Formula 6.

[0143] Formula 6

[0144] Where H1 is the height of the supernatant and H2 is the total height of the solution.

[0145] The results of the evaluation of the effect of extrusion puffing on the reconstitution properties of millet instant products are shown in Table 9. Figure 3 .

[0146] Table 9. Effect of extrusion puffing on the powder reconstitution properties of millet instant products.

[0147]

[0148] Experimental results show that after extrusion and puffing, the water absorption and dispersibility of millet instant products are significantly improved, the clumping rate is significantly reduced, and the stability index K is less than 0.05, indicating good stability of the instant liquid.

[0149] The results indicate that the extrusion puffing process effectively improves the preparation performance of millet-based instant beverages. These improvements contribute to a better user experience, ensuring the product remains uniform and stable during storage and consumption, thereby enhancing the market competitiveness and consumer satisfaction of millet-based instant beverages.

[0150] Example 4: Evaluation of the sleep-aiding and calming effects of millet powder product with optimal formulation

[0151] In this embodiment, the inventors measured the total saponin and tryptophan content in the millet instant product obtained according to the extrusion and puffing treatment group of Example 3, and compared it with the currently commercially available health food "Habegao Brand Sour Jujube Seed, Angelica, Polygala, White Peony, Poria, and Gardenia Capsules" (the marker component and content is total saponin 384 mg / 100g) to verify the sleep-aiding and calming functional effects of the product. The specific method is as follows:

[0152] Determination of total saponin content: (1) Preparation of solution: Dissolve 1.0 g vanillin in glacial acetic acid and dilute to 10 mL to obtain a 10% vanillin-glacial acetic acid solution; accurately weigh 10 mg ginsenoside Re standard, dissolve in methanol and dilute to 10 mL to obtain a total saponin standard solution (1 g / L). (2) Extraction of total saponins from millet powder sample with optimal ratio: Take 1 g of millet powder sample with optimal ratio and Habegao brand product sample powder, place them in conical flasks, add 30 mL of 70% ethanol, sonicate at room temperature for 90 min, filter, wash the filter residue with 5 mL of 70% ethanol, combine the filtrate and washing liquid, and recover the solvent to dryness. Dissolve the residue in a small amount of methanol and transfer it to a 5 mL volumetric flask, dilute to the mark with methanol, shake well, filter, and take the filtrate of millet powder sample with optimal ratio and Habegao brand product sample for later use. (3) Plotting the total saponin standard curve: Accurately pipette 0, 10, 20, 40, 80, 120, and 160 μL of the total saponin standard solution into 15 mL centrifuge tubes, evaporate to dryness in a 60 ℃ water bath, add 0.5 mL of 10% vanillin-glacial acetic acid solution and 5 mL of 60% sulfuric acid solution, mix thoroughly, heat in a 60 ℃ water bath for 15 min, and then immediately cool with ice water for 3 min. Use a visible spectrophotometer to measure the absorbance value at 543 nm, zero the blank, and plot the total saponin standard curve with saponin concentration as the x-axis and absorbance value as the y-axis. Figure 4 (4) Determination of total saponin content in millet powder sample with optimal ratio: Accurately pipette 200 μL of millet powder sample filtrate with optimal ratio and Habegao brand product sample filtrate into 15 mL centrifuge tubes respectively, evaporate to dryness in a low temperature water bath at 60 ℃, add 0.5 mL of 10% vanillin-glacial acetic acid solution and 5 mL of 60% sulfuric acid solution, mix thoroughly, heat in a 60℃ water bath for 15 min, and then immediately cool with ice water for 3 min. Use a visible spectrophotometer to measure the absorbance value at 543 nm.

[0153] Determination of tryptophan content in millet-based instant products: Same as in Example 1, see the detailed implementation section for details.

[0154] The experimental results show that:

[0155] (1) The total saponin content of commercially available sleep aid products is 360.11 mg / 100g, which is close to the claimed 384 mg / 100g and has comparative value. The total saponin content of the millet instant product obtained by the extrusion puffing treatment group in Example 3 of this invention is 318.13 mg / 100g.

[0156] The millet-based instant product of this invention is both a food and a medicine, with a high daily intake. Therefore, compared to commercially available capsule products, the millet-based instant product of this invention has a higher daily intake of total saponins and a better sleep-aiding and calming effect.

[0157] (2) The tryptophan content in the millet instant product of the present invention is 281.6 mg / 100g, which is higher than the FAO / WHO recommended amount (100 mg / 100g) and the tryptophan content of millet ingredients (202 mg / 100g), thus having the effect of improving nerve soothing and promoting sleep.

[0158] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A method for preparing millet flour, characterized in that, include: The millet and cyclodextrin were mixed to obtain the first mixture; The first mixture is subjected to extrusion and puffing treatment to obtain the millet flour; In the first mixture, the amount of cyclodextrin added is 5-25% based on the total mass of the millet; The cyclodextrin is β-cyclodextrin.

2. The method according to claim 1, characterized in that, In the first mixture, the amount of cyclodextrin added is 7.5 to 12.5% ​​based on the total mass of the millet.

3. The method according to claim 1, characterized in that, In the first mixture, the amount of cyclodextrin added is 10% based on the total mass of the millet.

4. The method according to claim 1, characterized in that, The extrusion puffing process is carried out using a twin-screw extruder.

5. The method according to claim 4, characterized in that, The temperature of the second zone of the extrusion puffing process is 110-120℃; the temperature of the third zone of the extrusion puffing process is 140-150℃.

6. The application of cyclodextrin in the extrusion and puffing process of millet, characterized in that, The applications include: The millet and cyclodextrin were mixed to obtain the first mixture; The first mixture is extruded and puffed to obtain millet flour; The cyclodextrin acts as a protective agent to improve the stability of millet tryptophan during the extrusion puffing process. In the first mixture, the amount of cyclodextrin added is 5-25% based on the total mass of the millet; The cyclodextrin is β-cyclodextrin.

7. The application according to claim 6, characterized in that, In the first mixture, the amount of cyclodextrin added is 7.5 to 12.5% ​​based on the total mass of the millet.

8. The application according to claim 6, characterized in that, In the first mixture, the amount of cyclodextrin added is 10% based on the total mass of the millet.

9. The application according to claim 6, characterized in that, The extrusion puffing process is carried out using a twin-screw extruder.

10. The application according to claim 9, characterized in that, The temperature of the second zone of the extrusion puffing process is 110-120℃; the temperature of the third zone of the extrusion puffing process is 140-150℃.

11. A type of millet flour, characterized in that, The millet powder is prepared by the method according to any one of claims 1 to 5.

12. A health product, characterized in that, include: The millet powder according to claim 11.

13. The health product according to claim 12, characterized in that, The health supplements are said to help improve sleep.

14. The health product according to claim 12, characterized in that, The health supplement is in the form of a powder for reconstitution.

15. The health product according to claim 12, characterized in that, The raw materials for preparing the health product include: a first raw material and a second raw material; the first raw material includes: jujube seed, lily bulb, poria cocos, and millet flour; the second raw material includes: milk powder; The excipients used in preparing the health product include cyclodextrin.

16. The health product according to claim 15, characterized in that, The mass ratio of the first raw material to the second raw material is 16:(5-9).

17. The health product according to claim 15, characterized in that, The mass ratio of the first raw material to the second raw material is 16:

7.

18. The health product according to claim 15, characterized in that, The mass ratio of the jujube seed, lily bulb, poria cocos and millet is (2-4):(1-3):(1-3):(2-8).

19. The health product according to claim 15, characterized in that, The mass ratio of the jujube seed, lily bulb, poria cocos, and millet is 4:3:1:

8.

20. The health product according to claim 15, characterized in that, The first ingredient also includes: goji berries and red dates; the second ingredient also includes: Job's tears powder and / or bananas.

21. The health product according to claim 20, characterized in that, The mass ratio of the following ingredients is (2-4): (1-3): (1-3): (2-8): (1-3): (1-3): (1-3): (5-9).

22. The health product according to claim 20, characterized in that, The mass ratio of the jujube seed, lily bulb, poria cocos, millet, wolfberry, red date, banana, coix seed powder, and milk powder is 4:3:1:8:2:2:3:2:

7.

23. A method for preparing millet health products, characterized in that, The raw materials for preparing the millet health product include: a first raw material and a second raw material; the first raw material includes at least one of the following: jujube seed or its extract, poria cocos or its extract, lily bulb or its extract, schisandra chinensis or its extract, melatonin, gastrodia elata or its extract, ganoderma lucidum or its extract, eleutherococcus senticosus or its extract, and millet; the second raw material includes: milk powder; The excipients used in preparing the millet health product include: cyclodextrin; The method includes: The first raw material and cyclodextrin are mixed to obtain a second mixture; The second mixture is subjected to extrusion and puffing treatment to obtain an expanded product of the second mixture; The puffed product of the second mixture is mixed with the second raw material to obtain the millet health product; In the second mixture, the amount of cyclodextrin added is 5-25% based on the total mass of the first raw material.

24. The method according to claim 23, characterized in that, In the second mixture, the amount of cyclodextrin added is 7.5 to 12.5% ​​based on the total mass of the first raw material.

25. The method according to claim 23, characterized in that, In the second mixture, the amount of cyclodextrin added is 10% based on the total mass of the first raw material.

26. The method according to claim 23, characterized in that, The first ingredient also includes: goji berries and red dates; the second ingredient also includes: Job's tears powder and bananas.

27. The method according to claim 23, characterized in that, The millet health supplements mentioned above help improve sleep.

28. The method according to claim 23, characterized in that, The millet health product is in the form of a powder for rehydration.

29. A millet health product prepared by the method according to any one of claims 23 to 28.

30. The health product according to claim 29, characterized in that, The health supplement helps improve sleep; the health supplement is in the form of a powder.

31. The health product according to claim 29, characterized in that, The raw materials for preparing the health product include: a first raw material and a second raw material; the first raw material includes: jujube seed, lily bulb, poria cocos, and millet; the second raw material includes: milk powder; The excipients used in preparing the health product include cyclodextrin.

32. The health product according to claim 31, characterized in that, The mass ratio of the first raw material to the second raw material is 16:(5-9).

33. The health product according to claim 31, characterized in that, The mass ratio of the first raw material to the second raw material is 16:

7.

34. The health product according to claim 31, characterized in that, The mass ratio of the jujube seed, lily bulb, poria cocos and millet is (2-4):(1-3):(1-3):(2-8).

35. The health product according to claim 31, characterized in that, The mass ratio of the jujube seed, lily bulb, poria cocos, and millet is 4:3:1:

8.

36. The health product according to claim 31, characterized in that, The first ingredient also includes: goji berries and red dates; the second ingredient also includes: Job's tears powder and bananas.

37. The health product according to claim 36, characterized in that, The mass ratio of the following ingredients is (2-4): (1-3): (1-3): (2-8): (1-3): (1-3): (1-3): (5-9).

38. The health product according to claim 36, characterized in that, The mass ratio of the jujube seed, lily bulb, poria cocos, millet, wolfberry, red date, banana, coix seed powder, and milk powder is 4:3:1:8:2:2:3:2:7.

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