High-calcium digestion-promoting soybean milk and preparation method thereof

Abstract

The invention discloses high-calcium digestion-promoting soybean milk and a making method thereof, and belongs to the technical field of soybean milk processing.The making method of the high-calcium digestion-promoting soybean milk comprises the following steps that a sweetening agent, a stabilizing agent and an emulsifying agent are evenly mixed and then added into cooked soybean milk, even mixing is conducted again, milk calcium is added, even stirring is conducted, and then the temperature of the obtained mixed solution is controlled; and adding a hawthorn extracting solution at the temperature, uniformly stirring, and adding citric acid to prepare the high-calcium digestion-promoting soybean milk. The high-calcium digestion-promoting soybean milk provided by the invention comprises raw soybean milk, milk calcium and a hawthorn extracting solution. The calcium content in the soybean milk is increased by adding the milk calcium, and the problem that the milk calcium is easy to precipitate is solved by a compound blending and low-temperature technology, so that the high-calcium digestion-promoting soybean milk can be stored for 12 days at 4 DEG C. The high-calcium digestion-promoting soybean milk prepared by the preparation method disclosed by the invention can be used for remarkably improving the levels of SP substances, gastrin and motilin in serum of a mouse with functional dyspepsia, reducing the residual rate of the stomach of the mouse and improving the propulsion rate of the small intestine of the mouse, and has a remarkable effect of promoting digestion and absorption. By drinking the high-calcium digestion-promoting soybean milk prepared by the preparation method disclosed by the invention, the content of calcium in serum of calcium-deficient mice, the content of calcium in bones, the bone density, the femur index, the calcium absorption rate and the calcium retention rate can be remarkably improved, the content of alkaline phosphatase in the serum is reduced, and the soybean milk has a remarkable calcium supplementing effect.

Description

Technical Field

[0001] The invention belongs to the technical field of soybean milk processing, and particularly relates to high-calcium digestion-promoting soybean milk and a preparation method thereof. Background Art

[0002] As people's awareness of healthy eating gradually increases, natural foods and functional foods are becoming increasingly popular, and the proportion of people's consumption demand is gradually increasing. However, soy milk, a natural plant beverage with a long history, has a short shelf life, resulting in fewer soy milk drinks on the market. Soy milk made from soybeans itself is rich in nutrients such as protein, essential amino acids, vitamins and unsaturated fatty acids, but compared with milk, the calcium content is lower, and some anti-nutritional factors can affect digestion. Therefore, optimizing the traditional soy milk processing technology and increasing its digestion-promoting function and calcium supplementation effect are of great significance for people with indigestion and calcium deficiency.

[0003] As the age of the elderly population gradually increases, calcium loss increases, and they are prone to calcium deficiency diseases such as osteoporosis, and their gastrointestinal function gradually weakens; due to their special period and other reasons, women are more likely to lack calcium in their blood, and psychological and mental factors can also lead to gastrointestinal dysfunction; children have greater growth and development needs, so they have a higher demand for calcium, and their gastrointestinal function is not fully developed at a young age. For the above reasons, providing a high-calcium digestion-promoting soy milk can not only meet their needs for calcium supplementation, but also meet their needs for promoting digestive function, which is of great significance to this group. Summary of the invention

[0004] The purpose of the present invention is to provide a high-calcium digestion-promoting soy milk and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art. The high-calcium digestion-promoting soy milk prepared by the method can significantly increase the content of SP substances, gastrin and motilin in the serum of the body after drinking and the small intestinal propulsion rate, reduce the gastric residual rate, have a significant digestion-promoting function, and is suitable for drinking by groups with weak digestive function. The calcium content in the serum, the calcium content in the bones, the bone density, the femoral index, the calcium absorption rate and the calcium retention rate can be significantly increased after drinking, and the alkaline phosphatase content in the serum can be reduced, proving that drinking the high-calcium digestion-promoting soy milk has a significant calcium supplement effect, and is suitable for drinking by people with calcium deficiency.

[0005] One of the technical solutions provided by the present invention:

[0006] A method for preparing high-calcium digestion-promoting soy milk comprises the following steps: mixing a sweetener, a stabilizer and an emulsifier and adding the mixture to cooked soy milk, mixing again, adding milk calcium, stirring evenly, controlling the temperature of the resulting mixed solution, adding a hawthorn extract at the temperature, stirring evenly, and adding citric acid to prepare the high-calcium digestion-promoting soy milk.

[0007] The present invention adds a calcium fortifier, milk calcium, into basic ordinary soy milk to increase the calcium content in the soy milk. Organic acids and lipase in hawthorn can produce a bidirectional regulatory effect by strengthening the contraction of smooth muscles and promoting intestinal peristalsis, while accelerating the chemical and mechanical digestion of food in the body, and has a significant digestion-promoting effect. The present invention prepares high-calcium digestion-promoting soy milk by adding hawthorn extract and milk calcium.

[0008] The sweetener is white sugar, the stabilizer is sodium carboxymethyl cellulose, and the emulsifier is monoglyceride.

[0009] The method for making cooked soy milk comprises the following steps: selecting soybeans with bright color and full grains, washing them for 2-3 times, soaking them at room temperature for 12-16 hours (the ratio of soybeans to water is 1:5, for example, 100 g of soybeans and 500 mL of water), taking out the soaked soybeans and grinding them for 7 minutes (the grinding water is 90-95° C., the ratio of soybeans to water is 1:10, for example, 100 g of soybeans and 1000 mL of water), filtering them with a 300-mesh filter cloth, pre-cooking them for 5 minutes, and then continuously boiling the soybeans for 7 minutes to obtain cooked soy milk.

[0010] The temperature is 15-20°C.

[0011] At low temperature, the hawthorn extract is more stably dispersed in the soy milk system.

[0012] The mass of the sweetener is 6%-9% of the mass of the cooked soy milk.

[0013] The mass of the stabilizer is 0.2%-0.4% of the mass of the cooked soy milk.

[0014] The mass of the emulsifier is 0.2%-0.5% of the mass of the cooked soy milk.

[0015] The mass of the hawthorn extract is 15%-20% of the mass of the cooked soy milk.

[0016] The mass of the citric acid is 0.02%-0.05% of the mass of the cooked soy milk.

[0017] The invention adds citric acid to make the pH value of the obtained high-calcium digestion-promoting soybean milk more suitable for stable storage, further increase the stability of the soybean milk, and reduce the flocculation, precipitation and stratification phenomenon.

[0018] Preferably, the preparation method of the hawthorn extract is: adding hawthorn powder into water, soaking it at room temperature and then boiling it, filtering the obtained liquid, and preparing the hawthorn extract.

[0019] The invention not only provides the effect of promoting digestion by adding the hawthorn extract, but also the slightly sour taste of the hawthorn also has the effect of promoting appetite.

[0020] The second technical solution provided by the present invention is:

[0021] A high-calcium digestion-promoting soybean milk is produced by the above-mentioned production method.

[0022] Compared with the prior art, the present invention has the following advantages and technical effects:

[0023] The high calcium digestion-promoting soybean milk provided by the present invention comprises original soybean milk, milk calcium and hawthorn extract. The calcium content in soybean milk is increased by adding milk calcium, and the problem of easy precipitation of milk calcium is solved by composite preparation and low temperature technology, so that the high calcium digestion-promoting soybean milk can be stored for 12 days at 4°C.

[0024] The present invention establishes a functional dyspepsia model and a calcium absorption model to determine the digestion-promoting effect and calcium supplementation effect of drinking high-calcium digestion-promoting soy milk. The test results show that drinking the high-calcium digestion-promoting soy milk prepared by the present invention can significantly increase the levels of SP substances, gastrin and motilin in the serum of mice with functional dyspepsia, reduce the gastric residual rate of mice, and increase the small intestinal propulsion rate of mice, which has a significant effect of promoting digestion and absorption. Drinking the high-calcium digestion-promoting soy milk prepared by the present invention can significantly increase the calcium content in the serum of calcium-deficient mice, the calcium content in the bones, the bone density, the femoral index, the calcium absorption rate and the calcium retention rate, and reduce the alkaline phosphatase content in the serum, which has a significant calcium supplementation effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0026] Figure 1 The process flow of making high calcium digestion-promoting soybean milk of the present invention;

[0027] Figure 2 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the contents of SP substance (A), gastrin (C) and motilin (B) in the serum of mice with functional dyspepsia model;

[0028] Figure 3 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the contents of SP substance (A), gastrin (C) and motilin (B) in the serum of mice with functional dyspepsia model;

[0029] Figure 4 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the contents of SP substance (A), gastrin (C) and motilin (B) in the serum of mice with functional dyspepsia model;

[0030] Figure 5 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the gastric residual rate of functional dyspepsia model mice;

[0031] Figure 6 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the gastric residual rate of functional dyspepsia model mice;

[0032] Figure 7 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the gastric residual rate of functional dyspepsia model mice;

[0033] Figure 8 The effect of the medium-high calcium digestion-promoting soy milk prepared in Example 1 on the small intestinal propulsion rate of functional dyspepsia model mice;

[0034] Fig. 9 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the small intestinal propulsion rate of functional dyspepsia model mice;

[0035] Fig.10 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the small intestinal propulsion rate of functional dyspepsia model mice;

[0036] Fig.11 The effects of the high calcium digestion-promoting soy milk prepared in Example 1 on gastric tissue pathology in mice with functional dyspepsia model, wherein AE are: A: blank control group (BC); B: model group (MC) (low calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary soy milk group (OS); E: high calcium digestion-promoting soy milk group (HDCS-H);

[0037] Fig.12 The effects of high calcium digestion-promoting soy milk prepared in Example 2 on gastric tissue pathology in mice with functional dyspepsia model, wherein AE are: A: blank control group (BC); B: model group (MC) (low calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary soy milk group (OS); E: high calcium digestion-promoting soy milk group (HDCS-H);

[0038] Fig.13 The effects of the medium- and high-calcium digestion-promoting soy milk prepared in Example 3 on gastric tissue pathology in mice with functional dyspepsia model, wherein AE are: A: blank control group (BC); B: model group (MC) (low calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary-soy milk group (OS); E: high calcium digestion-promoting soy milk group (HDCS-H);

[0039] Fig.14The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the calcium content in serum (A), calcium content in femur and calcium content in feces (B) of calcium absorption model mice;

[0040] Fig.15 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the calcium content in serum (A), calcium content in femur and calcium content in feces (B) of calcium absorption model mice;

[0041] Fig.16 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the calcium content in serum (A), calcium content in femur and calcium content in feces (B) of calcium absorption model mice;

[0042] Fig.17 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the bone density (A) and femoral index (B) of calcium absorption model mice;

[0043] Fig.18 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the bone density (A) and femoral index (B) of calcium absorption model mice;

[0044] Fig.19 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the bone density (A) and femoral index (B) of calcium absorption model mice;

[0045] Fig. 20 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the calcium retention rate (A) and calcium absorption rate (B) of calcium absorption model mice;

[0046] Fig.21 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the calcium retention rate (A) and calcium absorption rate (B) of calcium absorption model mice;

[0047] Fig. 22 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the calcium retention rate (A) and calcium absorption rate (B) of calcium absorption model mice;

[0048] Fig.23 The effects of high calcium digestion-promoting soy milk prepared in Example 1 on femoral tissue pathology of calcium absorption model mice, wherein AE are: A: blank control group (BC); B: model group (MC) (low calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary soy milk group (OS); E: high calcium digestion-promoting soy milk group (HDCS-H);

[0049] Fig.24The effects of high calcium digestion-promoting soy milk prepared in Example 2 on femoral tissue pathology of calcium absorption model mice, wherein AE are: A: blank control group (BC); B: model group (MC) (low calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary soy milk group (OS); E: high calcium digestion-promoting soy milk group (HDCS-H);

[0050] Fig.25 The effects of high calcium digestion-promoting soy milk prepared in Example 3 on femoral tissue pathology of calcium absorption model mice, wherein AE are: A: blank control group (BC); B: model group (MC) (low calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary soy milk group (OS); E: high calcium digestion-promoting soy milk group (HDCS-H);

[0051] Fig.26 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the serum alkaline phosphatase in calcium absorption model mice;

[0052] Fig. 27 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the serum alkaline phosphatase in calcium absorption model mice;

[0053] Fig.28 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the serum alkaline phosphatase in calcium absorption model mice;

[0054] Fig.29 This is a photo of the high calcium digestion-promoting soy milk produced in Example 1;

[0055] Fig.30 This is a photo of the hawthorn extract added to the high-calcium digestion-promoting soy milk of the present invention. DETAILED DESCRIPTION

[0056] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0057] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0058] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0059] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present application description and examples are exemplary only.

[0060] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0061] The room temperature in the present invention refers to 25±2°C.

[0062] All raw materials in the examples of the present invention are purchased from commercial sources.

[0063] The embodiment of the present invention provides a method for preparing high-calcium digestion-promoting soy milk, comprising the following steps: mixing a sweetener, a stabilizer and an emulsifier and adding the mixture to cooked soy milk, mixing the mixture again, adding milk calcium, stirring evenly, controlling the temperature of the resulting mixed solution, adding a hawthorn extract at the temperature, stirring evenly, and adding citric acid to prepare the high-calcium digestion-promoting soy milk. Figure 1 The present invention discloses a process for preparing high-calcium digestion-promoting soybean milk.

[0064] The temperature is 15-20°C. Exemplarily, in the following embodiments of the present invention, the temperature includes 15°C, 17°C and 20°C, or any value between the aforementioned ranges.

[0065] The mass of the sweetener is 6%-9% of the mass of the cooked soy milk. Exemplarily, in the following embodiments of the present invention, the mass of the sweetener is 7%, 7.5% and 8%, or any value between the aforementioned ranges.

[0066] The mass of the stabilizer is 0.2%-0.4% of the mass of the cooked soy milk. Exemplarily, in the following embodiments of the present invention, the mass of the stabilizer is 0.25%, 0.3% and 0.35%, or any value between the aforementioned ranges.

[0067] The mass of the emulsifier is 0.2%-0.5% of the mass of the cooked soy milk. Exemplarily, in the following embodiments of the present invention, the mass of the stabilizer is 0.3%, 0.35% and 0.45%, or any value between the aforementioned ranges.

[0068] The mass of the hawthorn extract is 15%-20% of the mass of the cooked soy milk. For example, in the following embodiments of the present invention, the mass of the hawthorn extract is 16%, 17% and 18%, or any value between the aforementioned ranges.

[0069] The preparation method of the hawthorn extract is as follows: crush the hawthorn and pass it through a 50-80 mesh sieve. Take the hawthorn powder and water in a ratio of 1: (5-10), soak at room temperature for 1-3 hours, decoct for 1-3 hours, filter the decoction liquid through 2-4 layers of 200-300 mesh filter cloth, remove the residue to obtain the hawthorn extract, and store it in a refrigerator at 4°C for later use.

[0070] In some preferred embodiments of the present invention, the preparation method of hawthorn extract is as follows: crush hawthorn and pass through an 80-mesh sieve. Take hawthorn powder and water in a ratio of 1:10, soak at room temperature for 2 hours, decoct for 2 hours, filter the decoction liquid through 4 layers of 300-mesh filter cloth, remove the residue to obtain hawthorn extract, and store it in a refrigerator at 4°C for later use. Fig.30 This is a photo of the hawthorn extract added when making high-calcium digestion-promoting soy milk in the implementation of the present invention.

[0071] The embodiment of the present invention also provides a high-calcium digestion-promoting soy milk, which is produced by the above production method.

[0072] The present invention evaluates the digestion-promoting function through an animal test on a functional dyspepsia mouse model, and usually selects the drug iodoacetamide plus intermittent fasting or tail clamping to conduct animal modeling. The model proves that after drinking the digestion-promoting soy milk, the content of SP substance, gastrin and motilin in the body serum and the small intestinal propulsion rate can be increased, and the gastric residual rate can be reduced, proving that drinking the high-calcium digestion-promoting soy milk has a significant effect of promoting the digestion and absorption of substances.

[0073] The present invention establishes a functional dyspepsia mouse model, and sets up a blank control group (BC), a model group (MC) (gavage with 0.1% iodoacetamide sucrose solution during the modeling period, and intermittent fasting for 24 hours), a positive control group (PC) (gavage with domperidone), an ordinary soy milk group (OS) (gavage with ordinary soy milk), and a digestion-promoting soy milk (HDCS-H) (gavage with high calcium digestion-promoting soy milk). After the 6-week experiment (2 weeks of modeling and 4 weeks of intervention), the SP substance content, gastrin content, motilin content, small intestinal propulsion rate and gastric residual rate in the serum of mice in each group are measured.

[0074] The specific method is as follows: 50 SPF male KM mice weighing 18-22g were selected. After 7 days of adaptive feeding, they were randomly divided into groups with 10 mice in each group. The normal group was gavaged with 2% sucrose solution, and the other groups were gavaged with 0.1% iodoacetamide sucrose solution. During the modeling period, they were free to drink water and fasted for 24 hours. After 14 days of modeling, two groups were randomly selected for dissection. The diet and body weight decreased, the gastric residual rate increased, the small intestinal motility decreased, and the contents of SP substances, MTL, and GAS in the serum decreased. The indigestion model was established. After modeling, the positive control group was gavaged with domperidone, the ordinary soy milk group was gavaged with ordinary soy milk, and the digestion-promoting soy milk group was gavaged with digestion-promoting soy milk. After three consecutive weeks, the mice were fasted overnight on the 21st day. After 0.3mL of tribromoethanol was injected intraperitoneally in all mice, blood was collected from the eyeballs, and they were killed by breaking the neck. All blood samples were placed at 4℃ for 1-2 hours and centrifuged at 3000-3500rpm for 15 minutes. Serum was collected for the determination of SP substances, gastrin and motilin. After killing the mice by cervical dislocation, the abdomen was cut open with scissors, the cardia and pylorus were ligated, and the stomach and small intestine were cut out for the determination of gastric residual rate and small intestinal propulsion rate. Histopathological examination: The stomach was cut open along the greater curvature of the stomach, rinsed with physiological saline and dried with filter paper, and fixed in 4% paraformaldehyde after gross morphological observation, embedded in paraffin, sectioned, and stained with conventional HE. Histopathological changes were observed under a light microscope. The specific digestive effect of pro-digestive soy milk was evaluated by measuring the content of SP substances, gastrin content, motilin content, small intestinal propulsion rate and gastric residual rate in the serum of mice with functional dyspepsia model.

[0075] The present invention evaluates the calcium supplementation effect through a calcium absorption model, in which low calcium feed intake and intervention are carried out together. By measuring the calcium content in serum, the calcium content in bones, bone density, femoral index, calcium absorption rate and calcium retention rate of calcium-deficient mice, the alkaline phosphatase content in serum is reduced, proving that drinking the high-calcium digestion-promoting soy milk has a significant calcium supplementation effect.

[0076] A mouse model of calcium absorption was established, and a blank control group (normal diet), a model group (low calcium feed), a positive group (low calcium feed + oral administration of calcium carbonate), a normal soy milk group (low calcium feed + normal soy milk), and a high calcium digestion-promoting soy milk (low calcium feed + high calcium digestion-promoting soy milk) were set up. Except for the blank control group, the other groups were fed with low calcium feed (calcium content 0.05%). After the 4-week experiment, the bone density of mice in each group was measured.

[0077] The specific method is as follows: the experimental animals are randomly divided into 5 groups according to the weight of mice, namely, blank control group (BC), model group (MC) (low calcium feed), positive control group (PC) (calcium carbonate group), ordinary-soy milk group (OS), high calcium digestion-promoting soy milk group (HDCS-H), with 10 mice in each group. Except for the BC group, the other 5 groups were fed with low calcium feed, and the oral dose was based on the daily calcium intake of 1200 mg for humans (adult body weight 60 kg), that is, 20 mgCa2+ / (kg / d)5 ​​times 100mgCa 2+ / (kg / d). The BC group and the MC group were gavaged with an equal volume of deionized water. After the animals were fed for 4 weeks, all mice were intraperitoneally injected with 0.3 mL of tribromoethanol, blood was collected from the eyeballs, and the mice were killed by cervical dislocation. The cells were centrifuged at 4000 rpm and 4°C for 10 min, and the supernatant was taken for the determination of serum calcium content by flame atomic absorption spectrometry. The bilateral femurs were stripped out, baked in an oven at 105°C to constant weight, the dry weight of the bones was weighed, and the bone calcium content was determined by flame atomic absorption spectrometry. The muscles and connective tissues of the right femur of the rats were stripped clean, the wet weight of the bones was weighed and recorded, and the bone length was measured with a vernier caliper. Femoral length The femur length of mice was measured using a vernier caliper (mm). Femoral index The wet weight of both femurs was weighed using an electronic balance, and the femoral index was calculated according to the following formula 1. The femoral density was measured using an electronic balance density measurement component. First, the femur that had been dried to a constant weight was placed in the weighing pan on the upper part of the instrument, and the weight A of the femur in the air was measured. Then the femoral sample was placed in the weighing net containing water at the lower part. After stabilization, the weight B of the femur in water was obtained, and the femoral density was calculated according to the following formula 2. The intake of calcium, the absorption of calcium, and the apparent absorption rate of calcium were calculated according to the following formula 6. The specific calcium supplementation effect of high-calcium digestion-promoting soy milk was evaluated by measuring the calcium content in the serum, the calcium content in the bones, the bone density, the femoral index, the calcium absorption rate, and the calcium retention rate of the calcium absorption model mice, and reducing the alkaline phosphatase content in the serum.

[0078]

[0079] Calcium intake (mg / d) = calcium content in feed × feed consumption (3)

[0080] Calcium intake (mg / d) = calcium content in feed × calcium administered by oral administration (4)

[0081] Absorbed calcium (mg / d) = calcium intake - fecal calcium (5)

[0082]

[0083] Example 1

[0084] A method for preparing high-calcium digestion-promoting soybean milk

[0085] 1) Select soybeans with bright color and full grains, wash them twice, soak them at room temperature for 12 hours (soybean to water ratio 1:5), grind the soaked soybeans for 7 minutes (grinding water is 95°C, soybean to water ratio 1:10), filter them with a 300-mesh filter cloth, pre-cook for 5 minutes, and then continue to cook for 7 minutes to obtain cooked soybean milk;

[0086] 2) Based on the mass of cooked beans, 7% white sugar, 0.25% sodium carboxymethyl cellulose and 0.3% monoglyceride are mixed evenly, and then added to the cooked soy milk prepared in step 1), and then 0.8% lactic calcium is added and stirred evenly. The temperature of the mixed solution is controlled to be 15° C., 16% hawthorn extract is added at this temperature, and then 0.0375% citric acid is added after stirring evenly to prepare high-calcium digestion-promoting soy milk.

[0087] Fig.29 This is a photo of the high calcium digestion-promoting soy milk produced in Example 1;

[0088] Figure 2 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the contents of SP substance, gastrin and motilin in the serum of mice with functional dyspepsia model;

[0089] Figure 5 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the gastric residual rate of functional dyspepsia model mice;

[0090] Figure 8 The effect of the medium-high calcium digestion-promoting soy milk prepared in Example 1 on the small intestinal propulsion rate of functional dyspepsia model mice;

[0091] Fig.11 The effects of the high-calcium digestion-promoting soy milk prepared in Example 1 on gastric tissue pathology in mice with functional dyspepsia model, wherein AE are: A: blank control group (BC); B: model group (MC) (low-calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary-soy milk group (OS); E: high-calcium digestion-promoting soy milk group (HDCS-H).

[0092] It can be concluded from the above figures that the content of SP substance in the serum of mice in the HDCS-H group in this embodiment is 0.276pg / mL, the content of gastrin is 0.182pg / mL, the content of motilin is 0.209pg / mL, the small intestinal propulsion rate is 27.05%, and the gastric residual rate is 27.75%. Compared with the MC group, the content of SP substance increased by 0.22%, the content of gastrin increased by 3.41%, the content of motilin increased by 0.48%, the small intestinal propulsion rate increased by 15.57%, and the gastric residual rate decreased by 35.53%.

[0093] Fig.14 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the calcium content in serum, femur and feces of calcium absorption model mice;

[0094] Fig.17 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the bone density and femoral index of calcium absorption model mice;

[0095] Fig. 20 The effect of the high calcium digestion-promoting soy milk prepared in Example 1 on the calcium retention rate and calcium absorption rate of calcium absorption model mice;

[0096] Fig.23 The effects of high calcium digestion-promoting soy milk prepared in Example 1 on femoral tissue pathology of calcium absorption model mice, wherein AE are: A: blank control group (BC); B: model group (MC) (low calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary soy milk group (OS); E: high calcium digestion-promoting soy milk group (HDCS-H);

[0097] Fig.26 This is the effect of the high-calcium digestion-promoting soy milk prepared in Example 1 on the alkaline phosphatase in the serum of calcium absorption model mice.

[0098] It can be concluded from the above figures that the serum calcium content of the HDCS-H group mice in this example was 2.088 mmol / L, the bone calcium content was 70.8 mg / g, and the bone density was 1.33 g / cm 3 , femoral index was 6.36 mg / g, calcium absorption rate was 92.44%, calcium retention rate was 95.90%, and alkaline phosphatase content was 0.059 U / L. Compared with the MC group, serum calcium content increased by 2.91%, bone calcium content increased by 44.79%, bone density increased by 69.82%, femoral index increased by 7.25%, calcium absorption rate increased by 4.5%, calcium retention rate increased by 6.78%, and alkaline phosphatase content decreased by 9.23%.

[0099] Example 2 A method for preparing high calcium digestion-promoting soybean milk

[0100] 1) Select soybeans with bright color and full grains, wash them twice, soak them at room temperature for 23 hours (soybean to water ratio 1:5), grind the soaked soybeans for 7 minutes (grinding water is 92°C, soybean to water ratio 1:10), filter with 300 mesh filter cloth, pre-cook for 5 minutes and continue to cook for 7 minutes to obtain cooked soybean milk;

[0101] 2) Based on the mass of cooked beans, 7.5% of white sugar, 0.3% of sodium carboxymethyl cellulose and 0.35% of monoglyceride are mixed evenly, and then added to the cooked soy milk prepared in step 1), and then 0.8% of lactic calcium is added and stirred evenly. The temperature of the mixed solution is controlled to be 17° C., 17% of hawthorn extract is added at this temperature, and then 0.0375% of citric acid is added after stirring evenly to prepare high-calcium digestion-promoting soy milk.

[0102] Figure 3 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the contents of SP substances, gastrin and motilin in the serum of functional dyspepsia model mice;

[0103] Figure 6 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the gastric residual rate of functional dyspepsia model mice;

[0104] Fig. 9 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the small intestinal propulsion rate of functional dyspepsia model mice;

[0105] Fig.12 The effects of the high-calcium digestion-promoting soy milk prepared in Example 2 on gastric tissue pathology in mice with functional dyspepsia model, wherein AE are: A: blank control group (BC); B: model group (MC) (low-calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary-soy milk group (OS); E: high-calcium digestion-promoting soy milk group (HDCS-H).

[0106] It can be concluded from the above figures that the content of SP substance in the serum of mice in the HDCS-H group in this embodiment is 0.289pg / mL, the content of gastrin is 0.195pg / mL, the content of motilin is 0.218pg / mL, the small intestinal propulsion rate is 29.05%, and the gastric residual rate is 23.75%. Compared with the MC group, the content of SP substance increased by 0.71%, the content of gastrin increased by 4.84%, the content of motilin increased by 0.92%, the small intestinal propulsion rate increased by 18.57%, and the gastric residual rate decreased by 38.53%.

[0107] Fig.15 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the calcium content in serum, femur and feces of calcium absorption model mice;

[0108] Fig.18 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the bone density and femoral index of calcium absorption model mice;

[0109] Fig.21 The effect of the high calcium digestion-promoting soy milk prepared in Example 2 on the calcium retention rate and calcium absorption rate of calcium absorption model mice;

[0110] Fig.24 The effects of high calcium digestion-promoting soy milk prepared in Example 2 on femoral tissue pathology of calcium absorption model mice, wherein AE are: A: blank control group (BC); B: model group (MC) (low calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary soy milk group (OS); E: high calcium digestion-promoting soy milk group (HDCS-H);

[0111] Fig. 27 This is the effect of the high-calcium digestion-promoting soy milk prepared in Example 2 on the alkaline phosphatase in the serum of calcium absorption model mice.

[0112] It can be concluded from the above figures that the serum calcium content of the HDCS-H group of mice in this embodiment is 2.124mmol / L, the bone calcium content is 72.5mg / g, and the bone density is 1.364g / cm 3 , femoral index was 6.53 mg / g, calcium absorption rate was 92.83%, calcium retention rate was 96.21%, and alkaline phosphatase content was 0.064 U / L. Compared with the MC group, serum calcium content increased by 4.42%, bone calcium content increased by 45.29%, bone density increased by 72.22%, femoral index increased by 9.93%, calcium absorption rate increased by 7.93%, calcium retention rate increased by 7.96%, and alkaline phosphatase content decreased by 5.88%.

[0113] Example 3 A method for preparing high calcium digestion-promoting soybean milk

[0114] 1) Select soybeans with bright color and full grains, wash them 3 times, soak them at room temperature for 14 hours (soybean to water ratio 1:5), grind the soaked soybeans for 7 minutes (grinding water is 97°C, soybean to water ratio 1:10), filter them with 300 mesh filter cloth, pre-cook for 5 minutes and continue to cook for 7 minutes to obtain cooked soybean milk;

[0115] 2) Based on the mass of cooked beans, 8% white sugar, 0.35% sodium carboxymethyl cellulose and 0.45% monoglyceride are mixed evenly, and then added to the cooked soy milk prepared in step 1), and then 0.8% lactic calcium is added and stirred evenly. The temperature of the mixed solution is controlled to be 20° C., and 18% hawthorn extract is added at this temperature. After stirring evenly, 0.0375% citric acid is added to prepare high-calcium digestion-promoting soy milk.

[0116] Figure 4 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the contents of SP substance, gastrin and motilin in the serum of functional dyspepsia model mice;

[0117] Figure 7 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the gastric residual rate of functional dyspepsia model mice;

[0118] Fig.10 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the small intestinal propulsion rate of functional dyspepsia model mice;

[0119] Fig.13The effects of the medium- and high-calcium digestion-promoting soy milk prepared in Example 3 on gastric tissue pathology in mice with functional dyspepsia model, wherein AE are: A: blank control group (BC); B: model group (MC) (low-calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary-soy milk group (OS); E: high-calcium digestion-promoting soy milk group (HDCS-H).

[0120] It can be concluded from the above figures that the content of SP substance in the serum of mice in the HDCS-H group in this embodiment is 0.294pg / mL, the content of gastrin is 0.207pg / mL, the content of motilin is 0.236pg / mL, the small intestinal propulsion rate is 32.05%, and the gastric residual rate is 21.75%. Compared with the MC group, the content of SP substance increased by 0.14%, the content of gastrin increased by 6.7%, the content of motilin increased by 1.3%, the small intestinal propulsion rate increased by 19.57%, and the gastric residual rate decreased by 40.53%.

[0121] Fig.16 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the calcium content in serum, femur and feces of calcium absorption model mice;

[0122] Fig.19 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the bone density and femoral index of calcium absorption model mice;

[0123] Fig. 22 The effect of the high calcium digestion-promoting soy milk prepared in Example 3 on the calcium retention rate and calcium absorption rate of calcium absorption model mice;

[0124] Fig.25 The effects of high calcium digestion-promoting soy milk prepared in Example 3 on femoral tissue pathology of calcium absorption model mice, wherein AE are: A: blank control group (BC); B: model group (MC) (low calcium feed); C: positive control group (PC) (calcium carbonate group); D: ordinary soy milk group (OS); E: high calcium digestion-promoting soy milk group (HDCS-H);

[0125] Fig.28 This is the effect of the high-calcium digestion-promoting soy milk prepared in Example 3 on the alkaline phosphatase in the serum of calcium absorption model mice.

[0126] It can be concluded from the above figures that the serum calcium content of the HDCS-H group mice in this example is 2.166mmol / L, the bone calcium content is 73.74mg / g, and the bone density is 1.437g / cm 3, femoral index was 6.67 mg / g, calcium absorption rate was 92.89%, calcium retention rate was 96.38%, and alkaline phosphatase content was 0.06 U / L. Compared with the MC group, serum calcium content increased by 6.39%, bone calcium content increased by 47.77%, bone density increased by 74.82%, femoral index increased by 11.73%, calcium absorption rate increased by 8.0%, calcium retention rate increased by 8.14%, and alkaline phosphatase content decreased by 6.35%.

[0127] Comparative Example 1

[0128] The same as Example 1, except that in step 2), the temperature of the obtained mixed solution is controlled to be 14°C.

[0129] Comparative Example 2

[0130] The same as Example 1, except that in step 2), the temperature of the obtained mixed solution is controlled to be 22°C.

[0131] The high calcium digestion-promoting soy milk prepared in Examples 1-3 and Comparative Examples 1-2 was placed at 4°C, and the stability of each high calcium digestion-promoting soy milk was measured for 3, 7 and 12 days, respectively. The measurement standard was the stability coefficient R≤1.00. The larger the R value, the more stable the soy milk system is. At the same time, it indicates that the materials in the formula are reasonably matched and the process is feasible. If R≥0.95, it indicates good stability. The measurement results are as follows: Day 3: The stability coefficient of Example 1 is 0.973, the stability coefficient of Example 2 is 0.957, the stability coefficient of Example 3 is 0.96, the stability coefficient of Comparative Example 1 is 0.791, and the stability coefficient of Comparative Example 2 is 0.648; Day 7: The stability coefficient of Example 1 is 0.945, the stability coefficient of Example 2 is 0.92, the stability coefficient of Example 3 is 0.933, the stability coefficient of Comparative Example 1 is 0.52, and the stability coefficient of Comparative Example 2 is 0.329; Day 12: The stability coefficient of Example 1 is 0.863, the stability coefficient of Example 2 is 0.829, the stability coefficient of Example 3 is 0.772, the stability coefficient of Comparative Example 1 is 0.247, and the stability coefficient of Comparative Example 2 is 0.342. Reasons for analysis: When the hawthorn extract is added at a temperature lower than 15°C, the flocculation phenomenon of the soymilk system will be aggravated. When the hawthorn extract is added at a temperature higher than 20°C, the stratification phenomenon of the soymilk system will be aggravated.

[0132] The above are only preferred specific implementations of the present application, but the protection scope of the present application is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed in the present application should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A method for preparing high calcium digestion-promoting soybean milk, characterized in that: The method comprises the following steps: mixing a sweetener, a stabilizer and an emulsifier, adding the mixture to cooked soy milk, mixing again, adding milk calcium, stirring evenly, controlling the temperature of the obtained mixed solution, adding a hawthorn extract at the temperature, stirring evenly, and adding citric acid to prepare the high-calcium digestion-promoting soy milk.

2. The method according to claim 1, characterized in that: The temperature is 15-20°C.

3. The preparation method according to claim 1, characterized in that: The mass of the sweetener is 6%-9% of the mass of the cooked soy milk.

4. The method according to claim 1, characterized in that: The mass of the stabilizer is 0.2%-0.4% of the mass of the cooked soy milk.

5. The method according to claim 1, characterized in that: The mass of the emulsifier is 0.2%-0.5% of the mass of the cooked soy milk.

6. The method according to claim 1, characterized in that: The mass of the hawthorn extract is 15%-20% of the mass of the cooked soy milk.

7. The preparation method according to claim 1, characterized in that: The preparation method of the hawthorn extract is as follows: adding hawthorn powder into water, soaking at room temperature and then boiling, filtering the obtained liquid, and preparing the hawthorn extract.

8. A high calcium digestion-promoting soybean milk, characterized in that: It is produced by the production method according to any one of claims 1 to 7.

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