Food composition of soybean meal and preparation process of food composition

Abstract

The invention discloses a food composition of soybean meal and a preparation process of the food composition, and relates to the technical field of soybean foods. According to the soybean meal food composition and the preparation process thereof, the food composition comprises the following components in parts by mass: 2-4 parts of celery, 0.5-1 part of semen cassiae, 1-1.5 parts of radix puerariae, 4-6 parts of corn, 3-5 parts of sweet potatoes, 10-14 parts of soybeans and 1-1.8 parts of phospholipid. Through auxiliary gain of celery, cassia seed, root of kudzu vine, corn and sweet potato, hypertension of an eater is effectively reduced, dietary fibers of soybean, corn and sweet potato achieve a good promotion effect on digestion and excretion, and the sieved soybean is reutilized in the preparation process, so that the nutritional value of the product is improved. The phospholipid beneficial to human body lipid metabolism and membrane function adjustment is prepared, the economic benefit of the preparation process is improved, and the food composition of the soybean meal is rich in nutrition and convenient to absorb.

Description

Technical Field

[0001] The invention relates to the technical field of soybean food, in particular to a soybean powder food composition and a preparation process thereof. Background Art

[0002] Hypertension refers to systolic blood pressure ≥140mmHg and / or diastolic blood pressure ≥90mmHg measured three times on different days without taking antihypertensive drugs. For patients who have taken antihypertensive drugs, blood pressure may be <140 / 90mmHg or ≥140 / 90mmHg. It is the result of the interaction between genetic factors and environmental factors such as diet, mental stress, and smoking. 50% of patients will have symptoms such as dizziness, headache, fatigue, and palpitations. In severe cases, blurred vision and nose bleeding may also occur. The symptoms can be alleviated or disappear after blood pressure is controlled.

[0003] Therefore, current food technology seeks to provide patients with safe, healthy food with almost no side effects and no effect on normal physiological activities during the food preparation process. For example, Chinese Patent Publication No. CN114041596A discloses a food composition for antihypertensive treatment of hypertensive patients and a preparation method thereof. The method effectively lowers the blood pressure of hypertensive patients to: diastolic pressure: 60-90 mmHg, systolic pressure: 110-140 mmHg, and the blood pressure no longer decreases when the dosage is increased, while it has no antihypertensive effect on the blood pressure of normal people; it effectively loses weight without causing fatigue and increases physical strength; it effectively lowers blood lipids; it assists in lowering blood sugar; it significantly promotes bowel movements; and it has antioxidant and anti-mutation effects.

[0004] The above preparation method uses hawthorn, gardenia, radish seed, kelp, and celery as raw materials for auxiliary blood pressure reduction, and soybeans as the main source of protein and energy. However, soybeans are the energy staple food of the food composition. Since soybeans are rich in protein and fat, excessive consumption will increase the burden on the gastrointestinal tract and cause indigestion. Soybeans also contain gas-producing factors, and excessive consumption is prone to abdominal distension, diarrhea and other discomfort symptoms. Therefore, from the perspective of food, the formula needs to be further improved to make it easier for consumers to digest and absorb. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a soybean powder food composition and a preparation process thereof, which solves the problems raised in the above background technology.

[0006] To achieve the above objectives, the present invention is implemented through the following technical scheme, a soybean powder food composition and a preparation process thereof, wherein the food composition is made of the following raw materials by weight: 2-4 parts of celery, 0.5-1 parts of cassia seeds, 1-1.5 parts of kudzu root, 4-6 parts of corn, 3-5 parts of sweet potatoes, 10-14 parts of soybeans, and 1-1.8 parts of phospholipids.

[0007] A further improvement of the technical solution of the present invention is that the food composition is made of the following raw materials by weight: 2.5-3.5 parts of celery, 0.6-0.8 parts of cassia seeds, 1.2-1.4 parts of kudzu root, 4.5-5.5 parts of corn, 4-4.5 parts of sweet potatoes, 12-13 parts of soybeans, and 1-1.8 parts of phospholipids.

[0008] A further improvement of the technical solution of the present invention is that the food composition specifically comprises: 4 parts of celery, 1 part of cassia seed, 1.5 parts of kudzu root, 6 parts of corn, 5 parts of sweet potato, 14 parts of soybean, and 1.8 parts of phospholipids.

[0009] A further improvement of the technical solution of the present invention is that the lecithin is prepared from soybeans and the impurity content of the lecithin is less than 0.1%.

[0010] The present invention also provides a process for preparing a food composition of soybean flour, comprising the following specific steps:

[0011] S1: Weigh celery, cassia seed, kudzu root, corn, sweet potato and soybean in order according to the mass ratio, soak them in water and dry them naturally;

[0012] S2: After washing the soybeans in a cycle until the water is not turbid, the washed soybeans are soaked in a dilute salt water solution at a temperature of 14°C-18°C. After soaking for 8h-10h, the washed soybeans are sieved through a 400-mesh sieve, and the sieved soybeans are retained. The unsieved soybeans are mixed with water and ground to obtain a soybean powder solution;

[0013] S3: The corn and sweet potato are ultrafinely ground and passed through a 200-mesh sieve, the corn and sweet potato powders are placed together in a 60%-80% ethanol aqueous solution, soaked for 0.5h-4h, then extracted in a 70-95°C water bath for 1-2 hours, the extraction times are 1-3 times, filtered, the filtrate is concentrated and dried to prepare a mixed extract;

[0014] S4: After squeezing the celery juice, the crude fiber is removed using a sterile filter cloth, the celery juice is filtered to remove the filter residue, and the inorganic salts are removed by a nanofiltration membrane to obtain the final desired celery juice;

[0015] S5: Cassia seed and Pueraria root are decocted with 5 times the amount of water for 1 hour, and after preliminary filtration, the residue is decocted with 10 times the amount of water for 30 minutes, filtered twice, and the filtrates obtained from the two filtrations are combined and concentrated to 4-5 times the amount of the medicinal materials, 20% lime milk is added, the pH is adjusted to 7, and filtered to obtain a mixed extract;

[0016] S6: taking the soybean powder solution, the mixed extract, the mixed extract and the celery juice and boiling them at 95°C-98°C, adding lecithin during the boiling process, filtering the boiled slurry, dehydrating under reduced pressure, concentrating to a water content of 35%-40%, and sending it into a spray dryer to obtain a powdered fine particle food composition, and finally coating the final composition with lecithin.

[0017] A further improvement of the technical solution of the present invention is that the pH of the dilute hydrochloric acid aqueous solution in S2 is 5, the concentration is 0.5%, and the weight ratio of water added to soybeans is controlled to be 1.5:1;

[0018] When the soybeans are mixed with water in S2, the weight ratio of water added to soybeans is controlled to be 10:1.

[0019] A further improvement of the technical solution of the present invention is that the concentration of the ethanol aqueous solution in S3 is controlled to be 60%-80%.

[0020] A further improvement of the technical solution of the present invention is that the content of phospholipids added to the boiled pulp in S6 is 0.3%, and the content of phospholipids applied to the powdered fine particle food composition is 0.3%.

[0021] A further improvement of the technical solution of the present invention is that the phospholipids used in S6 include the following specific extraction steps:

[0022] T1: The soybeans retained after being sieved in S2 are pressed to obtain crude oil, which is filtered, hydrated after impurities are removed, and the required oil foot is obtained. The oil foot is placed in a centrifuge tube, and the centrifugal environment is set to a speed of 4000r / min and a time of 5min. After the centrifugation is completed, the oil layer and the water layer on the upper two layers in the centrifuge tube are skimmed off to remove the remaining oil foot;

[0023] T2: The remaining oil feet obtained from T1 are concentrated under high vacuum with the environment set to 101.3 kPa and 85°C. After concentration, the oil feet are heated to 85°C, and an appropriate amount of 80°C-85°C hot water is evenly added. The oil feet are stirred rapidly for 40-50 minutes until phospholipid particles are gradually formed. Then, the stirring speed is changed to slow. After 40-50 minutes of slow stirring, the lower layer of sediment is released, and the upper layer of soybean oil feet is placed in a vacuum dehydration pot. The oil feet are dehydrated at a temperature of 95°C and under reduced pressure for 9h-12h to make the water content less than 5%, thereby obtaining the desired phospholipids.

[0024] A further improvement of the technical solution of the present invention is that the centrifugal environment in T1 is set to a rotation speed of 4000 r / min and a time of 5 min, the fast stirring speed in T2 is set to 80 r / min-100 r / min, and the slow stirring speed is set to 40 r / min-50 r / min.

[0025] Beneficial Effects

[0026] The present invention provides a soybean powder food composition and a preparation process thereof. Compared with the prior art, it has the following beneficial effects:

[0027] The soybean powder food composition and the preparation process thereof can effectively reduce the high blood pressure of the consumer through the auxiliary benefits of celery, cassia seed, kudzu root, corn and sweet potato, and the dietary fiber of soybean, corn and sweet potato has a good promoting effect on digestion and excretion. In the preparation process, the sieved soybean is reused for a second time to prepare phospholipids that are beneficial to human lipid metabolism and membrane function adjustment, thereby improving the economic benefit of the preparation process, so that the soybean powder food composition is rich in nutrition and easy to absorb. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 A schematic diagram of a process flow for preparing a food composition of soybean powder;

[0029] Figure 2 Schematic diagram of the mobile phase gradient elution procedure in Example 4;

[0030] Figure 3 A food composition of soybean flour - base peak chromatogram in positive ion mode;

[0031] Figure 4 A food composition of soybean flour - base peak chromatogram in negative ion mode;

[0032] Figure 5 This is a table showing the treatment effects before and after the clinical trial in Example 4;

[0033] Figure 6 This is a table showing the treatment effects before and after the clinical trial in Example 4;

[0034] Figure 7 This is a table showing the treatment effects before and after the clinical trial in Example 4. DETAILED DESCRIPTION

[0035] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] The invention discloses a soybean powder food composition, which is prepared from the following raw materials by weight: 2-4 parts of celery, 0.5-1 parts of cassia seeds, 1-1.5 parts of kudzu root, 4-6 parts of corn, 3-5 parts of sweet potatoes, 10-14 parts of soybeans, and 1-1.8 parts of phospholipids;

[0037] The food composition is prepared from the following raw materials by weight: 2.5-3.5 parts of celery, 0.6-0.8 parts of cassia seeds, 1.2-1.4 parts of kudzu root, 4.5-5.5 parts of corn, 4-4.5 parts of sweet potatoes, 12-13 parts of soybeans, and 1-1.8 parts of phospholipids;

[0038] It should be noted that celery tastes sweet and slightly bitter, is cool in nature, enters the liver and stomach meridians, has the effects of calming the liver and clearing away heat, dispelling wind and removing dampness, and has a certain conditioning effect on headaches, dizziness, red and swollen eyes, and other symptoms. Celery is rich in flavonoids and dietary fiber, both of which can dilate blood vessels and promote gastrointestinal motility, thereby helping to improve blood circulation and achieve the purpose of assisting in lowering blood pressure.

[0039] Furthermore, Cassia seed tastes sweet, bitter and salty, is slightly cold in nature, and enters the liver and large intestine meridians. It inhibits the contraction of vascular smooth muscle cells by reducing the concentration of calcium ions in the body, thereby achieving a blood pressure-lowering effect.

[0040] Furthermore, Pueraria root is sweet and spicy in taste and cool in nature. It has the effects of relieving muscle pain, clearing measles, relieving fever and promoting body fluid, and raising yang and stopping diarrhea. Puerarin can also improve microcirculation, increase blood flow in blood vessels, inhibit platelet aggregation, and help improve cardiovascular function.

[0041] Furthermore, corn contains a large amount of dietary fiber, which can promote intestinal peristalsis and prevent constipation. It also helps lower blood sugar and cholesterol levels and has a certain control effect on chronic diseases such as hypertension. Corn is rich in unsaturated fatty acids, especially linoleic acid, which helps lower the cholesterol concentration in the blood and prevents it from depositing on the blood vessel walls.

[0042] Furthermore, sweet potatoes are rich in dietary fiber, which can promote gastrointestinal motility, improve constipation, and thus help control weight and indirectly lower blood pressure. In addition, sweet potatoes also contain potassium, which helps balance the sodium content in the body and also helps control blood pressure;

[0043] Furthermore, phospholipids synthesize acetylcholine in the human body, which has the effect of dilating blood vessels and lowering blood pressure. In addition, phospholipids can restore the patient's blood lipids and blood viscosity to normal, soften blood vessels, and indirectly help restore blood pressure to normal.

[0044] The present invention also provides a process for preparing a food composition of soybean flour, comprising the following specific steps:

[0045] S1: Weigh celery, cassia seed, kudzu root, corn, sweet potato and soybean in order according to the mass ratio, soak them in water and dry them naturally;

[0046] S2: After washing the soybeans in a cycle until the water is not turbid, the washed soybeans are soaked in a dilute salt water solution at a temperature of 14°C-18°C. After soaking for 8h-10h, the washed soybeans are sieved through a 400-mesh sieve, and the sieved soybeans are retained. The unsieved soybeans are mixed with water and ground to obtain a soybean powder solution;

[0047] The pH of the dilute hydrochloric acid aqueous solution in S2 is 5, the concentration is 0.5%, and the weight ratio of water added to soybeans is controlled to be 1.5:1; when the soybeans in S2 are mixed with water, the weight ratio of water added to soybeans is controlled to be 10:1.

[0048] S3: The corn and sweet potato are ultrafinely ground and passed through a 200-mesh sieve, the corn and sweet potato powders are placed together in a 60%-80% ethanol aqueous solution, soaked for 0.5h-4h, then extracted in a 70-95°C water bath for 1-2 hours, the extraction times are 1-3 times, filtered, the filtrate is concentrated and dried to prepare a mixed extract;

[0049] The concentration of the ethanol aqueous solution in S3 is controlled to be 60%-80%.

[0050] S4: After squeezing the celery juice, the crude fiber is removed using a sterile filter cloth, the celery juice is filtered to remove the filter residue, and the inorganic salts are removed by a nanofiltration membrane to obtain the final desired celery juice;

[0051] S5: Cassia seed and Pueraria root are decocted with 5 times the amount of water for 1 hour, and after preliminary filtration, the residue is decocted with 10 times the amount of water for 30 minutes, filtered twice, and the filtrates obtained from the two filtrations are combined and concentrated to 4-5 times the amount of the medicinal materials, 20% lime milk is added, the pH is adjusted to 7, and filtered to obtain a mixed extract;

[0052] S6: taking the soybean powder solution, the mixed extract, the mixed extract and the celery juice and boiling them at 95°C-98°C, adding lecithin during the boiling process, filtering the boiled slurry, dehydrating under reduced pressure, concentrating to a water content of 35%-40%, and sending it into a spray dryer to obtain a powdered fine particle food composition, and finally coating the final composition with lecithin.

[0053] The content of lecithin added to the boiled slurry in S6 was 0.3%, and the content of lecithin applied to the powdered fine granular food composition was 0.3%.

[0054] The phospholipids used in S6 include the following specific extraction steps:

[0055] T1: The soybeans retained after being sieved in S2 are pressed to obtain crude oil, which is filtered, hydrated after impurities are removed, and the required oil foot is obtained. The oil foot is placed in a centrifuge tube, and the centrifugal environment is set to a speed of 4000r / min and a time of 5min. After the centrifugation is completed, the oil layer and the water layer on the upper two layers in the centrifuge tube are skimmed off to remove the remaining oil foot;

[0056] T2: The remaining oil feet obtained from T1 are concentrated under high vacuum with the environment set to 101.3 kPa and 85°C. After concentration, the oil feet are heated to 85°C, and an appropriate amount of 80°C-85°C hot water is evenly added. The oil feet are stirred rapidly for 40-50 minutes until phospholipid particles are gradually formed. Then, the stirring speed is changed to slow. After 40-50 minutes of slow stirring, the lower layer of sediment is released, and the upper layer of soybean oil feet is placed in a vacuum dehydration pot. The oil feet are dehydrated at a temperature of 95°C and under reduced pressure for 9h-12h to make the water content less than 5%, thereby obtaining the desired phospholipids.

[0057] The centrifugal environment in T1 is set to a speed of 4000 r / min and a time of 5 min. The fast stirring speed in T2 is set to 80 r / min-100 r / min, and the slow stirring speed is set to 40 r / min-50 r / min.

[0058] The process of boiling pulp can make the protein in soybean powder solution, mixed extract, mixed extract and celery juice easier to digest, and can eliminate the peculiar smell of soybean and celery, as well as the toxic substances of cassia seed and kudzu root, and increase the wettability of subsequent soybean powder;

[0059] The phospholipids added during the cooking process can eliminate the surface strength of the protein and prevent the cooking from overflowing the pot;

[0060] Therefore, the present application effectively reduces the high blood pressure of the consumer through the auxiliary gains of celery, cassia seed, kudzu root, corn and sweet potato, and the dietary fiber of soybeans, corn and sweet potatoes has a good promoting effect on digestion and excretion. In the preparation process, the sieved soybeans are reused to prepare phospholipids that are beneficial to human lipid metabolism and membrane function adjustment, thereby improving the economic benefits of the preparation process, making the food composition of the soybean powder rich in nutrition and easy to absorb.

[0061] In Example 1, the food composition specifically comprises: 2 parts of celery, 0.5 parts of cassia seed, 1 part of kudzu root, 4 parts of corn, 3 parts of sweet potato, 10 parts of soybean, and 1 part of phospholipid.

[0062] The preparation of the food composition comprises the following specific steps:

[0063] S1: Weigh celery, cassia seed, kudzu root, corn, sweet potato and soybean in order according to the mass ratio, soak them in water and dry them naturally;

[0064] S2: After washing the soybeans in a cycle until the water is not turbid, the washed soybeans are soaked in a dilute salt water solution at a temperature of 15°C. After soaking for 9 hours, the soybeans are sieved through a 400-mesh sieve, and the soybeans that pass through the sieve are retained. The soybeans that do not pass through the sieve are mixed with water and then ground to obtain a soybean powder solution;

[0065] The pH of the dilute hydrochloric acid aqueous solution in S2 is 5, the concentration is 0.5%, and the weight ratio of water added to soybeans is controlled to be 1.5:1;

[0066] When soybeans are mixed with water in S2, the weight ratio of water added to soybeans is controlled to be 10:1.

[0067] S3: The corn and sweet potato are ultrafinely ground and passed through a 200-mesh sieve. The corn and sweet potato powders are placed in a 70% ethanol aqueous solution and soaked for 2 hours. The mixture is then extracted in a water bath at 85° C. for 1.5 hours. The extraction times are 2 times. The mixture is filtered, and the filtrate is concentrated and dried to prepare a mixed extract.

[0068] S4: After squeezing the celery juice, the crude fiber is removed using a sterile filter cloth, the celery juice is filtered to remove the filter residue, and the inorganic salts are removed by a nanofiltration membrane to obtain the final desired celery juice;

[0069] S5: Cassia seed and Pueraria root are decocted with 5 times the amount of water for 1 hour, and after preliminary filtration, the residue is decocted with 10 times the amount of water for 30 minutes, filtered twice, and the filtrates obtained from the two filtrations are combined and concentrated to 4 times the amount of the medicinal materials, 20% lime milk is added, the pH is adjusted to 7, and filtered to obtain a mixed extract;

[0070] S6: taking the soybean powder solution, the mixed extract, the mixed extract and the celery juice and boiling them at 96°C, adding lecithin during the boiling process, filtering the boiled slurry, dehydrating under reduced pressure, concentrating to a water content of 38%, and sending it into a spray dryer to obtain a powdered fine particle food composition, and the final composition is coated with lecithin.

[0071] The content of lecithin added to the boiled slurry in S6 was 0.3%, and the content of lecithin applied to the powdered fine granular food composition was 0.3%.

[0072] The phospholipids used in S6 include the following specific extraction steps:

[0073] T1: The soybeans retained after being sieved in S2 are pressed to obtain crude oil, which is filtered, hydrated after impurities are removed, and the required oil foot is obtained. The oil foot is placed in a centrifuge tube, and the centrifugal environment is set to a speed of 4000r / min and a time of 5min. After the centrifugation is completed, the oil layer and the water layer on the upper two layers in the centrifuge tube are skimmed off to remove the remaining oil foot;

[0074] T2: The remaining oil feet obtained from T1 are concentrated under high vacuum with the environment set to 101.3 kPa and 85°C. After concentration, the oil feet are heated to 85°C, and an appropriate amount of 83°C hot water is evenly added and stirred rapidly. After stirring for 45 minutes, phospholipid particles are gradually formed. Then, slow stirring is used. After slow stirring for 45 minutes, the lower layer of sediment is released, and the upper layer of soybean oil feet is placed in a vacuum dehydration pot and dehydrated at a temperature of 95°C and under reduced pressure for 10 hours to make the water content less than 5%, thereby obtaining the desired phospholipids.

[0075] The centrifugal environment in T1 was set to a speed of 4000 r / min and a time of 5 min. The fast stirring speed in T2 was set to 90 r / min and the slow stirring speed was set to 45 r / min.

[0076] In Example 2, the food composition specifically comprises: 3 parts of celery, 0.8 parts of cassia seeds, 1.2 parts of kudzu root, 5 parts of corn, 4 parts of sweet potatoes, 12 parts of soybeans, and 1.5 parts of phospholipids.

[0077] The preparation of the food composition comprises the following specific steps:

[0078] S1: Weigh celery, cassia seed, kudzu root, corn, sweet potato and soybean in order according to the mass ratio, soak them in water and dry them naturally;

[0079] S2: After washing the soybeans in a cycle until the water is not turbid, the washed soybeans are soaked in a dilute salt water solution at a temperature of 15°C. After soaking for 9 hours, the soybeans are sieved through a 400-mesh sieve, and the soybeans that pass through the sieve are retained. The soybeans that do not pass through the sieve are mixed with water and then ground to obtain a soybean powder solution;

[0080] The pH of the dilute hydrochloric acid aqueous solution in S2 is 5, the concentration is 0.5%, and the weight ratio of water added to soybeans is controlled to be 1.5:1;

[0081] When soybeans are mixed with water in S2, the weight ratio of water added to soybeans is controlled to be 10:1.

[0082] S3: The corn and sweet potato are ultrafinely ground and passed through a 200-mesh sieve. The corn and sweet potato powders are placed in a 70% ethanol aqueous solution and soaked for 2 hours. The mixture is then extracted in a water bath at 85° C. for 1.5 hours. The extraction times are 2 times. The mixture is filtered, and the filtrate is concentrated and dried to prepare a mixed extract.

[0083] S4: After squeezing the celery juice, the crude fiber is removed using a sterile filter cloth, the celery juice is filtered to remove the filter residue, and the inorganic salts are removed by a nanofiltration membrane to obtain the final desired celery juice;

[0084] S5: Cassia seed and Pueraria root are decocted with 5 times the amount of water for 1 hour, and after preliminary filtration, the residue is decocted with 10 times the amount of water for 30 minutes, filtered twice, and the filtrates obtained from the two filtrations are combined and concentrated to 4 times the amount of the medicinal materials, 20% lime milk is added, the pH is adjusted to 7, and filtered to obtain a mixed extract;

[0085] S6: taking the soybean powder solution, the mixed extract, the mixed extract and the celery juice and boiling them at 96°C, adding lecithin during the boiling process, filtering the boiled slurry, dehydrating under reduced pressure, concentrating to a water content of 38%, and sending it into a spray dryer to obtain a powdered fine particle food composition, and the final composition is coated with lecithin.

[0086] The content of lecithin added to the boiled slurry in S6 was 0.3%, and the content of lecithin applied to the powdered fine granular food composition was 0.3%.

[0087] The phospholipids used in S6 include the following specific extraction steps:

[0088] T1: The soybeans retained after being sieved in S2 are pressed to obtain crude oil, which is filtered, hydrated after impurities are removed, and the required oil foot is obtained. The oil foot is placed in a centrifuge tube, and the centrifugal environment is set to a speed of 4000r / min and a time of 5min. After the centrifugation is completed, the oil layer and the water layer on the upper two layers in the centrifuge tube are skimmed off to remove the remaining oil foot;

[0089] T2: The remaining oil feet obtained from T1 are concentrated under high vacuum with the environment set to 101.3 kPa and 85°C. After concentration, the oil feet are heated to 85°C, and an appropriate amount of 83°C hot water is evenly added and stirred rapidly. After stirring for 45 minutes, phospholipid particles are gradually formed. Then, slow stirring is used. After slow stirring for 45 minutes, the lower layer of sediment is released, and the upper layer of soybean oil feet is placed in a vacuum dehydration pot and dehydrated at a temperature of 95°C and under reduced pressure for 10 hours to make the water content less than 5%, thereby obtaining the desired phospholipids.

[0090] The centrifugal environment in T1 was set to a speed of 4000 r / min and a time of 5 min. The fast stirring speed in T2 was set to 90 r / min and the slow stirring speed was set to 45 r / min.

[0091] Example 3, the food composition specifically comprises: 4 parts of celery, 1 part of cassia seed, 1.5 parts of kudzu root, 6 parts of corn, 5 parts of sweet potato, 14 parts of soybean, and 1.8 parts of phospholipids.

[0092] The preparation of the food composition comprises the following specific steps:

[0093] S1: Weigh celery, cassia seed, kudzu root, corn, sweet potato and soybean in order according to the mass ratio, soak them in water and dry them naturally;

[0094] S2: After washing the soybeans in a cycle until the water is not turbid, the washed soybeans are soaked in a dilute salt water solution at a temperature of 15°C. After soaking for 9 hours, the soybeans are sieved through a 400-mesh sieve, and the soybeans that pass through the sieve are retained. The soybeans that do not pass through the sieve are mixed with water and then ground to obtain a soybean powder solution;

[0095] The pH of the dilute hydrochloric acid aqueous solution in S2 is 5, the concentration is 0.5%, and the weight ratio of water added to soybeans is controlled to be 1.5:1;

[0096] When soybeans are mixed with water in S2, the weight ratio of water added to soybeans is controlled to be 10:1.

[0097] S3: The corn and sweet potato are ultrafinely ground and passed through a 200-mesh sieve. The corn and sweet potato powders are placed in a 70% ethanol aqueous solution and soaked for 2 hours. The mixture is then extracted in a water bath at 85° C. for 1.5 hours. The extraction times are 2 times. The mixture is filtered, and the filtrate is concentrated and dried to prepare a mixed extract.

[0098] S4: After squeezing the celery juice, the crude fiber is removed using a sterile filter cloth, the celery juice is filtered to remove the filter residue, and the inorganic salts are removed by a nanofiltration membrane to obtain the final desired celery juice;

[0099] S5: Cassia seed and Pueraria root are decocted with 5 times the amount of water for 1 hour, and after preliminary filtration, the residue is decocted with 10 times the amount of water for 30 minutes, filtered twice, and the filtrates obtained from the two filtrations are combined and concentrated to 4 times the amount of the medicinal materials, 20% lime milk is added, the pH is adjusted to 7, and filtered to obtain a mixed extract;

[0100] S6: taking the soybean powder solution, the mixed extract, the mixed extract and the celery juice and boiling them at 96°C, adding lecithin during the boiling process, filtering the boiled slurry, dehydrating under reduced pressure, concentrating to a water content of 38%, and sending it into a spray dryer to obtain a powdered fine particle food composition, and the final composition is coated with lecithin.

[0101] The content of lecithin added to the boiled slurry in S6 was 0.3%, and the content of lecithin applied to the powdered fine granular food composition was 0.3%.

[0102] The phospholipids used in S6 include the following specific extraction steps:

[0103] T1: The soybeans retained after being sieved in S2 are pressed to obtain crude oil, which is filtered, hydrated after impurities are removed, and the required oil foot is obtained. The oil foot is placed in a centrifuge tube, and the centrifugal environment is set to a speed of 4000r / min and a time of 5min. After the centrifugation is completed, the oil layer and the water layer on the upper two layers in the centrifuge tube are skimmed off to remove the remaining oil foot;

[0104] T2: The remaining oil feet obtained from T1 are concentrated under high vacuum with the environment set to 101.3 kPa and 85°C. After concentration, the oil feet are heated to 85°C, and an appropriate amount of 83°C hot water is evenly added and stirred rapidly. After stirring for 45 minutes, phospholipid particles are gradually formed. Then, slow stirring is used. After slow stirring for 45 minutes, the lower layer of sediment is released, and the upper layer of soybean oil feet is placed in a vacuum dehydration pot and dehydrated at a temperature of 95°C and under reduced pressure for 10 hours to make the water content less than 5%, thereby obtaining the desired phospholipids.

[0105] The centrifugal environment in T1 was set to a speed of 4000 r / min and a time of 5 min. The fast stirring speed in T2 was set to 90 r / min and the slow stirring speed was set to 45 r / min.

[0106] In Example 4, the food compositions obtained in Example 1, Example 2, and Example 3 were subjected to component detection using a high-resolution liquid-mass spectrometer, and the detection steps were as follows:

[0107] Take 20 mg of the samples of Example 1, Example 2, and Example 3, add 500 microliters of methanol, ultrasonically extract for 30 minutes, centrifuge at 13000 rpm for 10 minutes, and take the supernatant for detection. The liquid chromatography instrument is: UltiMate3000UHPLC, the chromatographic column is ThermoHypersilgoldC18 (1.9μm, 2.1mm×100mm); the flow rate used for analysis is 0.3ml / min, and the injection volume is 10μl. The mobile phase is 0.1% formic acid / acetonitrile (B)-0.1% formic acid / water (A), and the gradient elution program of the solution is shown in the attached Figure 2 The mass spectrometer was Q-Exactive HESI source, the ion source temperature was 310°C, the capillary temperature was 320°C, the sheath gas flow rate was 30 units, the auxiliary gas flow rate was 10 units, the positive ion mode spray voltage was 3 kV, and the negative ion mode spray voltage was 2.8 kV.

[0108] The analysis adopted data dependent scanning analysis, the loopcount was set to 10, the HCD energy adopted step-wise normalized collision energy, and the setting values ​​were 10, 28, 35 eV; the primary mass spectrometry scanning range was 100-1500 m / z, the resolution was set to 70000, the AGCtarget was set to 3E6, and the injection time was set to 200 ms; the secondary mass spectrometry resolution was set to 17500, the AGCtarget was set to 1E5, and the injection time was set to 50 ms. The food compositions of Example 1, Example 2, and Example 3 have the same ingredients and have not deteriorated. Figure 3 , 4 Shown are base peak chromatograms under positive ion mode and base peak chromatograms under negative ion mode;

[0109] Furthermore, the food compositions of Example 1, Example 2 and Example 3 were clinically analyzed, and the patients included in the cases were randomly divided into a test group and a control group of 50 cases each. The test group was patients who consumed the food compositions obtained in Example 1, Example 2 and Example 3, and the control group was patients who consumed a conventional diet; the clinical trial was consumed for 60 days, and the results are shown in the attached Figure 5 , 6 As shown in , 7, it can be seen that embodiment 3 is the best embodiment.

[0110] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art, and the model parameters of each electrical appliance are not specifically limited, and conventional equipment can be used.

[0111] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0112] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A food composition of soybean flour, characterized in that The food composition is prepared from the following raw materials by weight: 2-4 parts of celery, 0.5-1 parts of cassia seeds, 1-1.5 parts of kudzu root, 4-6 parts of corn, 3-5 parts of sweet potatoes, 10-14 parts of soybeans, and 1-1.8 parts of phospholipids.

2. A soybean flour food composition according to claim 1, characterized in that: The food composition is prepared from the following raw materials by weight: 2.5-3.5 parts of celery, 0.6-0.8 parts of cassia seeds, 1.2-1.4 parts of kudzu root, 4.5-5.5 parts of corn, 4-4.5 parts of sweet potatoes, 12-13 parts of soybeans, and 1-1.8 parts of phospholipids.

3. A soybean flour food composition according to claim 1, characterized in that: The food composition specifically comprises: 4 parts of celery, 1 part of cassia seed, 1.5 parts of kudzu root, 6 parts of corn, 5 parts of sweet potato, 14 parts of soybean and 1.8 parts of phospholipid.

4. A soybean flour food composition according to claim 1, characterized in that: The lecithin is prepared from soybeans, and the impurity content of the lecithin is less than 0.1%.

5. A process for preparing a food composition of soybean powder, applied to the food composition of soybean powder as claimed in any one of claims 1 to 4, characterized in that: The specific steps include: S1: Weigh celery, cassia seed, kudzu root, corn, sweet potato and soybean in order according to the mass ratio, soak them in water and dry them naturally; S2: After washing the soybeans in a cycle until the water is not turbid, the washed soybeans are soaked in a dilute salt water solution at a temperature of 14°C-18°C. After soaking for 8h-10h, the washed soybeans are sieved through a 400-mesh sieve, and the sieved soybeans are retained. The unsieved soybeans are mixed with water and ground to obtain a soybean powder solution; S3: The corn and sweet potato are ultrafinely ground and passed through a 200-mesh sieve, the corn and sweet potato powders are placed together in a 60%-80% ethanol aqueous solution, soaked for 0.5h-4h, then extracted in a 70-95°C water bath for 1-2 hours, the extraction times are 1-3 times, filtered, the filtrate is concentrated and dried to prepare a mixed extract; S4: After squeezing the celery juice, the crude fiber is removed by using a sterile filter cloth, the celery juice is filtered to remove the filter residue, and the inorganic salt is removed by a nanofiltration membrane to obtain the final desired celery juice; S5: Cassia seed and Pueraria root are decocted with 5 times the amount of water for 1 hour, and after preliminary filtration, the residue is decocted with 10 times the amount of water for 30 minutes, filtered twice, and the filtrates obtained from the two filtrations are combined and concentrated to 4-5 times the amount of the medicinal materials, 20% lime milk is added, the pH is adjusted to 7, and filtered to obtain a mixed extract; S6: taking the soybean powder solution, the mixed extract, the mixed extract and the celery juice and boiling them at 95°C-98°C, adding lecithin during the boiling process, filtering the boiled slurry, dehydrating under reduced pressure, concentrating to a water content of 35%-40%, and sending it into a spray dryer to obtain a powdered fine particle food composition, and finally coating the final composition with lecithin.

6. The process for preparing a soybean powder food composition according to claim 5, characterized in that: The dilute hydrochloric acid aqueous solution in S2 has a pH of 5 and a concentration of 0.5%, and the weight ratio of water added to soybeans is controlled to be 1.5:1; When the soybeans are mixed with water in S2, the weight ratio of water added to soybeans is controlled to be 10:

1.

7. The process for preparing a soybean powder food composition according to claim 5, characterized in that: The concentration of the ethanol aqueous solution in S3 is controlled to be 60%-80%.

8. The process for preparing a soybean powder food composition according to claim 5, characterized in that: The content of phospholipids added to the boiled slurry in S6 is 0.3%, and the content of phospholipids applied to the powdered fine granular food composition is 0.3%.

9. The process for preparing a soybean powder food composition according to claim 5, characterized in that: The phospholipids used in S6 include the following specific extraction steps: T1: The soybeans retained after being sieved in S2 are pressed to obtain crude oil, which is filtered, hydrated after impurities are removed, and the required oil foot is obtained. The oil foot is placed in a centrifuge tube, and the centrifugal environment is set to a speed of 4000r / min and a time of 5min. After the centrifugation is completed, the oil layer and the water layer on the upper two layers in the centrifuge tube are skimmed off to remove the remaining oil foot; T2: The remaining oil feet obtained from T1 are concentrated under high vacuum with the environment set to 101.3 kPa and 85°C. After concentration, the oil feet are heated to 85°C, and an appropriate amount of 80°C-85°C hot water is evenly added. The oil feet are stirred rapidly for 40-50 minutes until phospholipid particles are gradually formed. Then, slow stirring is used. After slow stirring for 40-50 minutes, the lower layer of sediment is released, and the upper layer of soybean oil feet is placed in a vacuum dehydration pot. The oil feet are dehydrated at a temperature of 95°C and under reduced pressure for 9h-12h to make the water content less than 5%, thereby obtaining the desired phospholipids.

10. The process for preparing a soybean powder food composition according to claim 9, characterized in that: The centrifugal environment in T1 is set to a rotation speed of 4000 r / min and a time of 5 min. The fast stirring speed in T2 is set to 80 r / min-100 r / min, and the slow stirring speed is set to 40 r / min-50 r / min.

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