Digestion-promoting soybean milk and preparation method thereof

Abstract

The invention belongs to the technical field of soybean milk production, and particularly relates to digestion-promoting soybean milk and a preparation method thereof. The preparation method comprises the following steps: soaking soybeans, grinding into thick liquid, filtering and boiling the thick liquid to obtain cooked soybean milk; white granulated sugar, sodium carboxymethyl cellulose and monostearin are added into the cooked soybean milk to be uniformly mixed, then the functional extracting solution and citric acid are sequentially added, the materials are uniformly mixed, and the soybean milk capable of promoting digestion is prepared. The beverage can significantly improve the content of SP substances, gastrin and motilin in serum in vivo and the small intestine propulsion rate after drinking, reduces the gastric residue rate, has a significant digestion promoting function, and is suitable for people with weak digestion functions to drink.

Description

Technical Field

[0001] The invention belongs to the technical field of soybean milk production, and more specifically relates to a digestion-promoting soybean milk and a preparation method thereof. Background Art

[0002] With the development of society and the improvement of living standards, consumers are paying more and more attention to food health. Among them, soy milk is very popular because it is rich in nutrients such as protein, essential amino acids, vitamins, and has multiple health functions. Therefore, as a functional food derived from nature, the consumption of soy milk has increased year by year. However, the short shelf life of ordinary soy milk has greatly limited the marketability of soy milk. How to further optimize the process so that soy milk products can have a longer shelf life and more functional characteristics has become the direction of soy milk improvement that consumers expect.

[0003] Among them, the digestion-promoting effect is one of the improvements that consumers expect in soy milk. In some existing solutions, adding a certain amount of dietary fiber, such as oat fiber, soybean fiber, etc., to soy milk can help increase the volume of food in the intestine, promote intestinal peristalsis, and thus promote digestion. However, the intake of dietary fiber may cause gastrointestinal bloating; in some solutions, prebiotics, such as oligofructose (FOS) and oligogalactose (GOS), are added to soy milk as food for intestinal probiotics to help probiotics grow and reproduce in the intestine, maintain the balance of intestinal microecology, and thus promote digestion. However, although prebiotics can promote the growth of probiotics, they are not suitable for everyone to consume, especially for people with lactose intolerance or specific intestinal diseases, which may cause discomfort; in some solutions, adding a certain amount of prebiotics to soy milk Some digestive enzymes such as protease, amylase, lipase, etc. can help break down proteins, carbohydrates and fats in food and reduce the burden on the digestive system. However, the addition of exogenous digestive enzymes needs to consider their stability and activity. Improper handling or storage conditions may affect their effectiveness. In addition, not everyone's digestive system lacks the same digestive enzymes, so the added enzymes may not be suitable for everyone, and the applicability affects their further promotion. In some schemes, probiotics such as lactic acid bacteria and bifidobacteria are added to soy milk to directly supplement beneficial bacteria and improve the intestinal environment. However, the survival rate of probiotics is affected by many factors, including processing, packaging, transportation conditions, etc., which may affect its effectiveness when it reaches the intestine and the preservation of soy milk is more cumbersome and complicated. In addition, different individuals have different needs for probiotics.

[0004] Therefore, how to provide a digestion-promoting soybean milk with wider applicability has become an urgent problem to be solved by those skilled in the art. Summary of the invention

[0005] The purpose of the present invention is to provide a digestion-promoting soy milk and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art and realize the preparation of digestion-promoting soy milk with wider applicability.

[0006] To achieve the above object, the present invention provides the following solutions:

[0007] One of the technical solutions of the present invention is to provide a method for preparing digestion-promoting soybean milk, the steps comprising:

[0008] Soaking, grinding, filtering and boiling soybeans to obtain cooked soybean milk;

[0009] Add white sugar, sodium carboxymethyl cellulose and monoglyceride to the cooked soy milk and mix evenly, then add functional extract and citric acid in sequence and mix evenly to obtain the digestion-promoting soy milk.

[0010] Furthermore, the ratio of beans to water is 1:5, and the soaking time is 12 to 16 hours.

[0011] Furthermore, the soybean-water ratio of the grinding is 1:10, and the grinding time is 7 to 10 minutes.

[0012] Furthermore, the filtration is performed using a 250-mesh filter cloth.

[0013] Furthermore, the slurry boiling time is 5 to 10 minutes.

[0014] Furthermore, the amount of the white sugar added is 3% to 7% of the mass of the cooked soy milk; the amount of the sodium carboxymethyl cellulose added is 0.1% to 0.4% of the mass of the cooked soy milk; and the amount of the monoglyceride added is 0.3% to 0.6% of the mass of the cooked soy milk.

[0015] Furthermore, the amount of the functional extract added is 14% to 18% of the mass of the cooked soy milk; the amount of the citric acid added is 0.01% to 0.05% of the mass of the cooked soy milk.

[0016] Furthermore, the functional extract includes tangerine peel extract or hawthorn extract.

[0017] Optionally, the preparation steps of the tangerine peel extract include: crushing the tangerine peel and passing it through a 60-100 mesh sieve, then mixing it evenly with water in a mass ratio of 1:4-7, soaking it for 1-3 hours, decocting it for 1-3 hours, and filtering and removing residues using 2-4 layers of 200-300 mesh filter cloth to obtain the tangerine peel extract.

[0018] Optionally, the preparation steps of the hawthorn extract include: crushing the hawthorn and passing it through a 60-100 mesh sieve, then mixing it evenly with water in a mass ratio of 1:4-7, soaking it for 1-3 hours, decocting it for 1-3 hours, and filtering and removing residues using 2-4 layers of 200-300 mesh filter cloth to obtain the hawthorn extract.

[0019] The second technical solution of the present invention is to provide a digestion-promoting soy milk, which is prepared by the above-mentioned preparation method.

[0020] The third technical solution of the present invention is to provide an application of the above-mentioned digestion-promoting soy milk in the preparation of digestion-promoting food.

[0021] Furthermore, the digestion-promoting food can improve digestion performance.

[0022] Optionally, the improving digestive performance includes increasing the content of SP substance, gastrin (GAS), and motilin (MTL) in serum, as well as increasing the small intestinal propulsion rate and reducing the gastric residual rate.

[0023] The present invention discloses the following technical effects:

[0024] The digestion-promoting soy milk prepared by the present invention has the effects of regulating qi and strengthening the spleen, can significantly increase the content of SP substance, gastrin and motilin in serum and the small intestinal propulsion rate after drinking, and reduce the gastric residual rate, has a significant digestion-promoting function, and is suitable for drinking by people with weak digestive function. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0026] Figure 1 are the contents of SP substance, gastrin and motilin in the serum of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 1, wherein A is SP substance, B is gastrin, and C is motilin;

[0027] Figure 2 is the gastric residual rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 1;

[0028] Figure 3 is the small intestinal propulsion rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 1;

[0029] Figure 4 The histopathological examination results of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 1, wherein A is the BC group, B is the MC group, C is the PC group, D is the OS group, and E is the HSD-T group;

[0030] Figure 5are the contents of SP substance, gastrin and motilin in the serum of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 2, wherein A is SP substance, B is gastrin, and C is motilin;

[0031] Figure 6 is the gastric residual rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 2;

[0032] Figure 7 is the small intestinal propulsion rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 2;

[0033] Figure 8 The histopathological examination results of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 2, wherein A is the BC group, B is the MC group, C is the PC group, D is the OS group, and E is the HSD-T group;

[0034] Fig. 9 are the contents of SP substance, gastrin and motilin in the serum of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 3, wherein A is SP substance, B is gastrin, and C is motilin;

[0035] Fig.10 is the gastric residual rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 3;

[0036] Fig.11 is the small intestinal propulsion rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 3;

[0037] Fig.12 The histopathological examination results of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 3, wherein A is the BC group, B is the MC group, C is the PC group, D is the OS group, and E is the HSD-T group;

[0038] Fig.13 The present invention is a flow chart of the preparation process of the digestion-promoting soybean milk;

[0039] Fig.14 The digestion-promoting soy milk prepared in Example 1 of the present invention;

[0040] Fig.15 The tangerine peel extract used in the specific embodiment of the present invention;

[0041] Fig.16 This is a process flow chart for preparing ordinary soy milk. DETAILED DESCRIPTION

[0042] 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.

[0043] It should be understood that the terms described in the present invention are only for describing a particular embodiment 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. The intermediate value in any stated value or stated range, and each smaller range between 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.

[0044] 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.

[0045] 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 invention description and examples are exemplary only.

[0046] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0047] SP substance is a neuropeptide belonging to the tachykinin family and is composed of 11 amino acids.

[0048] SP is an important pain transmitter, involved in the signal transduction of acute and chronic pain; it can promote the release of inflammatory mediators, such as histamine and prostaglandins, thereby aggravating the inflammatory response; it can cause vasodilation, increase vascular permeability, and lead to local redness and edema; SP participates in regulating the motility and secretion function of the gastrointestinal tract, promoting gastrointestinal motility and the secretion of digestive juices.

[0049] Gastrin is a hormone secreted by the G cells of the gastric antrum and duodenum. The main function of gastrin is to stimulate the gastric parietal cells to secrete gastric acid and increase the acidity of gastric juice; it can enhance gastrointestinal motility, promote food digestion and absorption; and it can also promote the proliferation and repair of gastric mucosal cells.

[0050] Motilin is a hormone secreted by the M cells of the gastrointestinal tract. The main function of motilin is to promote gastrointestinal motility, especially gastrointestinal motility when fasting, which helps to clear the residue in the gastrointestinal tract; it can accelerate gastric emptying and reduce the time that food stays in the stomach; it can also promote the secretion of digestive enzymes by the pancreas to help digest food.

[0051] Gastric residual rate refers to the ratio of the food remaining in the stomach to the initial food intake within a certain period of time. Gastric residual rate can be used to evaluate the gastric emptying rate. The higher the gastric residual rate, the slower the gastric emptying rate. For the diagnosis of gastric motility disorders, an increase in gastric residual rate may indicate gastric motility disorders, such as gastroparesis and other diseases.

[0052] The small intestinal propulsion rate refers to the speed at which food propels in the small intestine, that is, the speed at which food moves from one part to another. It can be used to evaluate the motility of the small intestine. The higher the propulsion rate, the stronger the peristalsis of the small intestine. Changes in the small intestinal propulsion rate may affect the residence time of food in the small intestine, thereby affecting the absorption of nutrients.

[0053] The digestion-promoting soy milk prepared by the present invention realizes the digestion-promoting function by increasing the content of SP substance, gastrin (GAS) and motilin (MTL) in serum, increasing the small intestinal propulsion rate and reducing the gastric residual rate. Specifically:

[0054] Increase the content of SP substances: The increase of SP substances can promote gastrointestinal motility and the secretion of digestive juices, thereby improving digestive function;

[0055] Increase gastrin (GAS) content: The increase of gastrin can stimulate gastric acid secretion, enhance gastrointestinal motility, and promote food digestion and absorption;

[0056] Increase the content of motilin (MTL): The increase of motilin can accelerate gastric emptying, promote the peristalsis of the small intestine, and help the rapid advancement and digestion of food;

[0057] Improve small intestinal propulsion rate: Improved small intestinal propulsion rate means that food moves faster in the small intestine, which is beneficial to the absorption of nutrients;

[0058] Reduce gastric residual rate: A reduction in gastric residual rate indicates that gastric emptying is faster, reducing the time food stays in the stomach and helping to relieve stomach discomfort.

[0059] The combined improvement of these indicators can significantly enhance the digestion effect of soy milk.

[0060] At present, in order to evaluate the effectiveness of the digestive function, a functional dyspepsia mouse model animal test is used, and the drug iodoacetamide plus intermittent fasting or tail clamping are usually selected to carry out animal modeling. The present invention proves through this model that the digestive soy milk prepared in the present invention can increase the content of SP substances, gastrin and motilin in the body serum and the propulsion rate of the small intestine, reduce the gastric residual rate, and thus play a role in promoting the digestion and absorption of substances. Therefore, the preparation method of the present invention develops a digestive soy milk that can improve the digestibility of the meal and the absorption rate of nutrients, and is suitable for children and the elderly with weak gastrointestinal function.

[0061] Unless otherwise specified, the "room temperature" referred to in the specific embodiments of the present invention refers to 20-30°C.

[0062] The preparation steps of the tangerine peel extract in the specific embodiment of the present invention are:

[0063] After the tangerine peel is crushed, it is passed through a 100-mesh sieve and evenly mixed with water in a mass ratio of 1:7. After soaking for 3 hours, it is boiled for 3 hours and filtered through 4 layers of 300-mesh filter cloth to remove the residue. The filtrate obtained is the tangerine peel extract.

[0064] After adding tangerine peel extract, it not only promotes digestion, but also has a unique citrus aroma and flavor.

[0065] Ingredients such as hesperidin, nobiletin, and tangeretin in tangerine peel can stimulate the secretion of gastric juice to promote digestion. The volatile oil compounds such as limonene give tangerine peel a special citrus aroma, making the soy milk taste mellow and fragrant, suitable for daily drinking for people with digestive needs.

[0066] The steps for preparing the hawthorn skin extract in a specific embodiment of the present invention are as follows:

[0067] The hawthorn was ground and crushed, passed through a 100-mesh sieve, and then mixed evenly with water in a mass ratio of 1:7. After soaking for 3 hours, it was boiled for 3 hours, and filtered through 4 layers of 300-mesh filter cloth to remove the residue. The filtrate obtained was the hawthorn extract.

[0068] Comparative Example 1

[0069] The preparation steps of ordinary soy milk are:

[0070] S1, soaking the washed soybeans at room temperature for 16 hours (soybean-water ratio is 1:5), then grinding for 10 minutes (soybean-water ratio is 1:10), filtering with a 250-mesh filter cloth and boiling for 7 minutes to obtain cooked soybean milk;

[0071] S2. Add 6% white sugar, 0.28% sodium carboxymethyl cellulose and 0.3% monoglyceride to the cooked soybean milk and mix well with the cooked soybean milk. Then sterilize and cool to obtain ordinary soybean milk. The preparation process diagram is as follows: Fig.16 shown.

[0072] Example 1

[0073] The preparation steps of digestion-promoting soy milk are as follows:

[0074] S1, soaking the washed soybeans at room temperature for 16 hours (soybean-water ratio is 1:5), then grinding for 10 minutes (soybean-water ratio is 1:10), filtering with a 250-mesh filter cloth and boiling for 7 minutes to obtain cooked soybean milk;

[0075] S2. Add a small amount of water to 6% white sugar, 0.28% sodium carboxymethyl cellulose and 0.3% monoglyceride by mass of cooked soy milk, mix well and mix evenly with cooked soy milk, then cool the soy milk to below 20° C., add 16% tangerine peel extract by mass of cooked soy milk, and then add 0.012% citric acid by mass of cooked soy milk to obtain digestion-promoting soy milk.

[0076] Test Example 1

[0077] Mouse digestion model test:

[0078] Fifty SPF male KM mice weighing between 18 and 22 g were selected and adaptively fed for 7 days.

[0079] Modeling: 10 mice were randomly selected as the normal group (BC) and gavaged with 2wt% sucrose solution (0.1mL / 10g) at an interval of 24h; the remaining mice were gavaged with 0.1wt% iodoacetamide sucrose solution (sucrose concentration was 2wt%) at an interval of 24h as the model group (MC). The modeling time was 14 days, during which they were allowed to drink water freely.

[0080] After the modeling was completed, 10 mice in the model group and the normal group were randomly selected, and 0.3 mL of tribromoethanol was injected intraperitoneally. Blood was collected from the eyeballs and the mice were killed by cervical dislocation. The blood samples were placed at 4°C for 2 hours and then centrifuged at 3500 rpm for 15 minutes. Serum was collected for the determination of SP substances, gastrin and motilin; after the mice were killed 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; the stomach was cut open along the greater curvature of the stomach, rinsed with physiological saline, and then dried with filter paper. After gross morphological observation, it was fixed in 4% paraformaldehyde, embedded in paraffin, sectioned, and stained with conventional HE. The histopathological changes were observed under a light microscope (histopathological examination).

[0081] The remaining 30 mice in the modeling group were randomly divided into 3 groups, the positive group (PC), the ordinary soy milk group (OS) and the digestion-promoting soy milk group (HSD-T), with 10 mice in each group. Among them, the PC group was gavaged with domperidone at 0.05 mL / 10 g for 7 days with a time interval of 24 h; the OS group was gavaged with ordinary soy milk prepared in comparative example 1 at 0.05 mL / 10 g for 7 days with a time interval of 24 h; the HSD-T group was gavaged with digestion-promoting soy milk at a gavage volume of 0.05 mL / 10 g for 7 days with a time interval of 24 h. During this period, they were allowed to drink water freely. After 4 weeks (28 days), the SP substance, gastrin, motilin, gastric residual rate and small intestinal propulsion rate were measured by the same method as after the modeling was completed, as well as histopathological examination.

[0082] The results of the test are as follows Figures 1 to 4 shown.

[0083] Figure 1 are the contents of SP substance, gastrin and motilin in the serum of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 1, wherein A is SP substance, B is gastrin, and C is motilin; Figure 2 is the gastric residual rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 1; Figure 3 is the small intestinal propulsion rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 1; Figure 4 The histopathological examination results of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 1, wherein A is the BC group, B is the MC group, C is the PC group, D is the OS group, and E is the HSD-T group. Figure 1 to Figure 4 It can be seen that the content of SP substance in the serum of mice in the HSD-T group was 0.276pg / mL, the content of MTL was 0.21pg / mL, the content of GAS was 0.18pg / mL, the gastric residual rate was 27.95%, and the small intestinal propulsion rate was 21.11%. Compared with the MC group, the content of SP substance increased by 0.22%, the content of MTL increased by 0.19%, the content of GAS increased by 3.41%, the gastric residual rate decreased by 35.44%, and the small intestinal propulsion rate increased by 10.3%.

[0084] Example 2

[0085] The preparation steps of digestion-promoting soybean milk (tangerine peel) are:

[0086] S1, soaking the washed soybeans at room temperature for 16 hours (soybean-water ratio is 1:5), then grinding for 10 minutes (soybean-water ratio is 1:10), filtering with a 250-mesh filter cloth and boiling for 7 minutes to obtain cooked soybean milk;

[0087] S2. Add a small amount of water to 6% white sugar, 0.28% sodium carboxymethyl cellulose and 0.3% monoglyceride by mass of cooked soy milk, mix well and mix evenly with the cooked soy milk, then add 16% tangerine peel extract by mass of the cooked soy milk by low temperature technology (cooling to below 20° C.), and then add 0.012% citric acid by mass of the cooked soy milk to obtain digestion-promoting soy milk.

[0088] Test Example 2

[0089] Mouse digestion model test:

[0090] Fifty SPF male KM mice weighing between 18 and 22 g were selected and adaptively fed for 7 days.

[0091] Modeling: 10 mice were randomly selected as the normal group (BC) and gavaged with 2wt% sucrose solution (0.1mL / 10g) at an interval of 24h; the remaining mice were gavaged with 0.1wt% iodoacetamide sucrose solution (sucrose concentration was 2wt%) at an interval of 24h as the model group (MC). The modeling time was 14 days, during which they were allowed to drink water freely.

[0092] After the modeling was completed, 10 mice in the model group and the normal group were randomly selected, and 0.3 mL of tribromoethanol was injected intraperitoneally. Blood was collected from the eyeballs and the mice were killed by cervical dislocation. The blood samples were placed at 4°C for 2 hours and then centrifuged at 3500 rpm for 15 minutes. Serum was collected for the determination of SP substances, gastrin and motilin; after the mice were killed 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; the stomach was cut open along the greater curvature of the stomach, rinsed with physiological saline, and then dried with filter paper. After gross morphological observation, it was fixed in 4% paraformaldehyde, embedded in paraffin, sectioned, and stained with conventional HE. The histopathological changes were observed under a light microscope (histopathological examination).

[0093] The remaining 30 mice in the modeling group were randomly divided into 3 groups, the positive group (PC), the ordinary soy milk group (OS) and the digestion-promoting soy milk group (HSD-T), with 10 mice in each group. Among them, the PC group was gavaged with domperidone at 0.1 mL / 10 g for 7 days with a time interval of 24 h; the OS group was gavaged with ordinary soy milk prepared in comparative example 1 at 0.1 mL / 10 g for 7 days with a time interval of 24 h; the HSD-T group was gavaged with digestion-promoting soy milk at a gavage volume of 0.1 mL / 10 g for 7 days with a time interval of 24 h. During this period, they were allowed to drink water freely. After 4 weeks (28 days), the SP substance, gastrin, motilin, gastric residual rate and small intestinal propulsion rate were measured by the same method as after the modeling was completed, as well as histopathological examination.

[0094] The results of the test are as follows Figures 5 to 8 shown.

[0095] Figure 5 are the contents of SP substance, gastrin and motilin in the serum of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 2, wherein A is SP substance, B is gastrin, and C is motilin; Figure 6 is the gastric residual rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 2; Figure 7 is the small intestinal propulsion rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 2; Figure 8 The histopathological examination results of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 2, wherein A is the BC group, B is the MC group, C is the PC group, D is the OS group, and E is the HSD-T group. Figures 5 to 8 It can be seen that the content of SP substance in the serum of mice in the HSD-T group was 0.283pg / mL, the content of MTL was 0.23pg / mL, the content of GAS was 0.195pg / mL, the gastric residual rate was 25.36%, and the small intestinal propulsion rate was 23.11%. Compared with the MC group, the content of SP substance increased by 1.8%, the content of MTL increased by 4.59%, the content of GAS increased by 7.73%, the gastric residual rate decreased by 48.54%, and the small intestinal propulsion rate increased by 12.53%.

[0096] Example 3

[0097] The preparation steps of digestion-promoting soybean milk (hawthorn) are as follows:

[0098] S1, soaking the washed soybeans at room temperature for 16 hours (soybean-water ratio is 1:5), then grinding for 10 minutes (soybean-water ratio is 1:10), filtering with a 250-mesh filter cloth and boiling for 7 minutes to obtain cooked soybean milk;

[0099] S2. Add a small amount of water to 6% white sugar, 0.32% sodium carboxymethyl cellulose and 0.25% monoglyceride by weight of cooked soy milk, mix well and mix evenly with the cooked soy milk, then add 16% hawthorn extract by weight of cooked soy milk by low temperature technology (cooled to below 20°C), and then add 0.0375% citric acid by weight of cooked soy milk to obtain digestion-promoting soy milk.

[0100] Test Example 3

[0101] Mouse digestion model test:

[0102] Fifty SPF male KM mice weighing between 18 and 22 g were selected and adaptively fed for 7 days.

[0103] Modeling: 10 mice were randomly selected as the normal group (BC) and gavaged with 2wt% sucrose solution (0.1mL / 10g) at an interval of 24h; the remaining mice were gavaged with 0.1wt% iodoacetamide sucrose solution (sucrose concentration was 2wt%) at an interval of 24h as the model group (MC). The modeling time was 14 days, during which they were allowed to drink water freely.

[0104] After the modeling was completed, 10 mice in the model group and the normal group were randomly selected, and 0.3 mL of tribromoethanol was injected intraperitoneally. Blood was collected from the eyeballs and the mice were killed by cervical dislocation. The blood samples were placed at 4°C for 2 hours and then centrifuged at 3500 rpm for 15 minutes. Serum was collected for the determination of SP substances, gastrin and motilin; after the mice were killed 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; the stomach was cut open along the greater curvature of the stomach, rinsed with physiological saline, and then dried with filter paper. After gross morphological observation, it was fixed in 4% paraformaldehyde, embedded in paraffin, sectioned, and stained with conventional HE. The histopathological changes were observed under a light microscope (histopathological examination).

[0105] The remaining 30 mice in the modeling group were randomly divided into 3 groups, the positive group (PC), the ordinary soy milk group (OS) and the digestion-promoting soy milk group (HSD-T), with 10 mice in each group. Among them, the PC group was gavaged with domperidone at 0.15 mL / 10 g for 7 days with a time interval of 24 h; the OS group was gavaged with ordinary soy milk prepared in comparative example 1 at 0.15 mL / 10 g for 7 days with a time interval of 24 h; the HSD-T group was gavaged with digestion-promoting soy milk at a gavage volume of 0.15 mL / 10 g for 7 days with a time interval of 24 h. During this period, the mice were allowed to drink water freely. After 4 weeks (28 days), the SP substance, gastrin, motilin, gastric residual rate and small intestinal propulsion rate were measured by the same method as after the modeling was completed, as well as histopathological examination.

[0106] The results of the test are as follows Figures 9 to 12 shown.

[0107] Fig. 9 are the contents of SP substance, gastrin and motilin in the serum of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 3, wherein A is SP substance, B is gastrin, and C is motilin; Fig.10 is the gastric residual rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 3; Fig.11 is the small intestinal propulsion rate of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 3; Fig.12 The histopathological examination results of mice in the BC group, MC group, PC group, OS group and HSD-T group in Experimental Example 3, wherein A is the BC group, B is the MC group, C is the PC group, D is the OS group, and E is the HSD-T group. Figures 9 to 12 It can be seen that the content of SP substance in the serum of mice in the HSD-T group was 0.295pg / mL, the content of MTL was 0.239pg / mL, the content of GAS was 0.214pg / mL, the gastric residual rate was 23.36%, and the small intestinal propulsion rate was 25.11%. Compared with the MC group, the content of SP substance increased by 3.15%, the content of MTL increased by 5.31%, the content of GAS increased by 8.12%, the gastric residual rate decreased by 52.6%, and the small intestinal propulsion rate increased by 13.63%.

[0108] In summary, the digestion-promoting function of the digestion-promoting soy milk was determined through a functional dyspepsia mouse model experiment. The test results show that the digestion-promoting soy milk of the present invention can significantly increase the levels of SP substance, gastrin and motilin in the serum of functional dyspepsia mice, reduce the gastric residual rate of mice, and increase the small intestinal propulsion rate of mice, and has a significant effect on promoting digestion and absorption.

[0109] Fig.13 The present invention is a flow chart of the preparation process of the digestion-promoting soybean milk; Fig.14 The digestion-promoting soy milk prepared in Example 1 of the present invention; Fig.15 It is the tangerine peel extract used in the specific embodiment of the present invention.

[0110] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0111] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing digestion-promoting soybean milk, characterized in that the steps include: Soaking, grinding, filtering and boiling soybeans to obtain cooked soybean milk; Adding white sugar, sodium carboxymethyl cellulose and monoglyceride to the cooked soy milk and mixing evenly, then sequentially adding functional extract and citric acid and mixing evenly to obtain the digestion-promoting soy milk; The functional extract includes tangerine peel extract or hawthorn extract.

2. The preparation method according to claim 1, characterized in that The ratio of beans to water is 1:5, and the soaking time is 12 to 16 hours.

3. The preparation method according to claim 1, characterized in that: The soybean-water ratio of the grinding process is 1:10, and the grinding time is 7 to 10 minutes.

4. The preparation method according to claim 1, characterized in that: The filtration was performed using a 250-mesh filter cloth.

5. The preparation method according to claim 1, characterized in that: The slurry boiling time is 5 to 10 minutes.

6. The preparation method according to claim 1, characterized in that: The amount of the white sugar added is 3% to 7% of the mass of the cooked soy milk; and / or, The amount of sodium carboxymethyl cellulose added is 0.1% to 0.4% of the mass of the cooked soy milk; and / or, The added amount of the monoglyceride is 0.3% to 0.6% of the mass of the cooked soy milk.

7. The preparation method according to claim 1, characterized in that: The amount of the functional extract added is 14% to 18% of the mass of the cooked soy milk; and / or, The added amount of the citric acid is 0.01% to 0.05% of the mass of the cooked soy milk.

8. The preparation method according to claim 1, characterized in that: The preparation steps of the tangerine peel extract include: crushing the tangerine peel, passing it through a 60-100 mesh sieve, and then mixing it with water in a mass ratio of 1:4-7, soaking it for 1-3 hours, boiling it for 1-3 hours, and filtering it with 2-4 layers of 200-300 mesh filter cloth to remove the residue, so as to obtain the tangerine peel extract; and / or, The preparation steps of the hawthorn extract include: crushing the hawthorn and passing it through a 60-100 mesh sieve, then mixing it with water in a mass ratio of 1:4-7, soaking it for 1-3 hours, boiling it for 1-3 hours, filtering it with 2-4 layers of 200-300 mesh filter cloth to remove residue, and obtaining the hawthorn extract.

9. A digestion-promoting soy milk, characterized in that: The digestion-promoting soy milk is prepared by any one of the preparation methods of claims 1 to 8.

10. Use of the digestion-promoting soy milk according to claim 9 in preparing digestion-promoting food.

Images