Food with health-preserving and health-care functions of highland barley and preparation method of food

Abstract

The invention relates to the technical field of health-care foods, and particularly discloses a food with health-preserving and health-care functions of highland barley and a preparation method of the food. Comprising the following raw materials in parts by weight: 50-55 parts of highland barley flour, 10-15 parts of quinoa flour, 8-10 parts of purple sweet potato flour, 5-10 parts of blueberry powder, 3-5 parts of sea buckthorn fruit powder, 5-10 parts of radix puerariae powder, 10-12 parts of honey, 5-6 parts of linseed oil, 2-4 parts of fructo-oligosaccharide, 1-5 parts of yeast beta-glucan, 0.5-2 parts of selenium-enriched yeast, 0.2-1 part of gamma-aminobutyric acid and 0.1-0.3 part of phytosterol ester. The nutrition level is jointly improved; the blueberry powder and the sea-buckthorn fruit powder are rich in antioxidant substances such as anthocyanin and the like, and are matched with the immune regulation and antioxidant auxiliary effects of yeast beta-glucan and the antioxidant characteristic of selenium in selenium-enriched yeast, so that the antioxidant capacity of the product is remarkably enhanced, free radicals in the body can be effectively removed, oxidative damage can be reduced, and the health-care effect of the product is improved. Senescence can be delayed, and various chronic diseases can be prevented.

Description

Technical Field

[0001] The invention belongs to the technical field of health food, and in particular relates to a food containing highland barley health-care function and a preparation method thereof. Background Art

[0002] As people's health awareness continues to improve, the demand for foods with health-care functions is growing. As a traditional plateau crop, highland barley is rich in various nutrients, such as β-glucan, dietary fiber, minerals, etc. It has a variety of health-care functions such as lowering blood lipids, lowering blood sugar, and regulating intestinal flora, and is gradually favored by consumers. Various types of health-care biscuits made from highland barley also occupy a certain share in the market.

[0003] However, the formula and functions of ordinary highland barley health-care functional biscuits currently on the market are relatively simple. Most of them rely solely on the nutrients of highland barley itself to provide health-care effects, lack innovation in the combination of raw materials, and fail to fully tap the synergistic potential of other functional ingredients and highland barley. For example, in terms of antioxidants, ordinary highland barley biscuits cannot effectively meet the human body's higher needs for scavenging free radicals and delaying aging; in terms of blood lipid regulation, its effect on regulating blood lipids is limited, and it is difficult to have a significant improvement effect on people with high blood lipids; in terms of enhancing immunity, it is also difficult to meet the health needs of special groups such as the elderly and those with low immunity. Summary of the invention

[0004] The object of the present invention is to provide a food containing highland barley health-care function and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A food containing highland barley health-care function comprises the following raw materials in parts by weight: 50-55 parts of highland barley flour, 10-15 parts of quinoa flour, 8-10 parts of purple potato flour, 5-10 parts of blueberry powder, 3-5 parts of seabuckthorn fruit powder, 5-10 parts of kudzu root powder, 10-12 parts of honey, 5-6 parts of linseed oil, 2-4 parts of oligofructose, 1-5 parts of yeast beta-glucan, 0.5-2 parts of selenium-enriched yeast, 0.2-1 parts of gamma-aminobutyric acid and 0.1-0.3 parts of phytosterol ester.

[0007] Preferably, the following raw materials are included in parts by weight: 55 parts of highland barley flour, 15 parts of quinoa flour, 10 parts of purple sweet potato flour, 5 parts of blueberry powder, 3 parts of sea buckthorn fruit powder, 5 parts of kudzu root powder, 12 parts of honey, 6 parts of linseed oil, 4 parts of oligofructose, 1 part of yeast β-glucan, 0.5 parts of selenium-enriched yeast, 0.2 parts of γ-aminobutyric acid, and 0.3 parts of phytosterol esters.

[0008] A method for preparing food containing highland barley health-care function comprises the following steps:

[0009] S1. Raw material pretreatment

[0010] Place highland barley, quinoa, purple sweet potato and kudzu root in running clean water respectively, and control the washing time to be 5-10 minutes; put the washed raw materials into a hot air circulation drying oven, set the temperature to 60-70°C, and dry them for 4-6 hours, turning them every 1-2 hours until the moisture content drops below 10%.

[0011] The dried raw materials are respectively put into a pulverizer for 5-8 minutes, and then screened through a 100-mesh sieve;

[0012] S2, one-time mixing

[0013] Turn on the three-dimensional mixer, put highland barley flour, quinoa flour, purple sweet potato flour, and kudzu root flour into the mixer in proportion, set the speed to 80-100r / min, and the mixing time to 15-20 minutes;

[0014] S2, secondary mixing

[0015] After the premixing is completed, pause the mixer and add blueberry powder, sea buckthorn fruit powder, oligofructose, selenium-enriched yeast, yeast β-glucan, γ-aminobutyric acid, and phytosterol esters in sequence. Adjust the speed to 60-80r / min and mix for 30-40 minutes.

[0016] S3. Add liquid ingredients

[0017] Pour honey and linseed oil into a stainless steel sandwich pot, add an appropriate amount of hot water into the sandwich pot, heat it to 40-50℃, and use a stirrer to stir at a speed of 50-60r / min to mix the liquid;

[0018] S4. Mixing and stirring

[0019] Turn on the stirring device, place the mixed powder raw material in the stirring container, stir at a speed of 60-80r / min, add the mixed liquid in S3 to the powder raw material, the dropping time is controlled to be 10-15 minutes, and continue stirring for 15-20 minutes after the dropping is completed to form a dough-like material;

[0020] S5. Forming

[0021] Select a suitable mold, apply edible oil on the mold surface, put the dough-like material into the mold, use a press to apply a pressure of 1-2MPa, hold for 3-5 seconds to shape the material, and place it on a stainless steel tray after shaping;

[0022] S6. Drying

[0023] Place the formed product into a low-temperature vacuum drying device, set the vacuum degree to 0.08-0.09MPa, the temperature to 50-60°C, the drying time to 2-3 hours, and stop drying when the moisture content of the product drops to 5%-8%;

[0024] S7. Packaging and storage

[0025] The dried product is taken out from the drying equipment and naturally cooled to room temperature. The cooling time is 1-2 hours. The cooled product is packaged using an automatic nitrogen filling packaging machine. The storage temperature is controlled at 20-25°C and the relative humidity is controlled at 40%-60%.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The present invention scientifically proportions highland barley with quinoa powder, purple sweet potato powder, blueberry powder, sea buckthorn fruit powder, kudzu root powder and other raw materials to jointly improve the nutritional level; the dietary fiber of purple sweet potato, blueberry powder and sea buckthorn fruit powder in the present invention are rich in antioxidant substances such as anthocyanins, and the immunomodulatory and antioxidant auxiliary effects of yeast β-glucan, as well as the antioxidant properties of selenium in selenium-enriched yeast, significantly enhance the antioxidant capacity of the product, can effectively remove free radicals in the body, reduce oxidative damage, help delay aging, and prevent a variety of chronic diseases. At the same time, the formula of the present invention has a blood lipid regulation effect, can help hyperlipidemia people effectively regulate blood lipid levels, reduce cardiovascular disease risks and enhance human immunity, and is particularly suitable for special populations such as middle-aged and elderly people and people with low immunity, helping them resist disease invasion. DETAILED DESCRIPTION

[0028] The following will be combined with 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.

[0029] Embodiment 1:

[0030] A food containing highland barley health-care function, the raw materials are prepared according to the following qualities:

[0031] 5500g barley flour 1500g quinoa flour

[0032] Purple potato flour 1000g

[0033] Blueberry powder 500g

[0034] 300g sea buckthorn fruit powder

[0035] 500g Pueraria root powder

[0036] 1200g honey

[0037] 600g linseed oil

[0038] 400g Fructooligosaccharide

[0039] Yeast beta-glucan 100g

[0040] 50g selenium-enriched yeast

[0041] GABA 20g

[0042] Phytosterol Esters 30g

[0043] Preparation steps:

[0044] Raw material pretreatment: Place 5500 grams of highland barley, 1500 grams of quinoa, 1000 grams of purple sweet potato, and 500 grams of kudzu root in running water and wash for 7 minutes to clean the dirt, impurities and residual pesticides on the surface. Put the washed raw materials into a hot air circulation drying oven, set the temperature to 65°C, and dry for 5 hours. Turn them every 1.5 hours until the moisture content drops below 10%. The dried raw materials are put into a grinder and crushed for 6 minutes. After crushing, they are screened through a 100-mesh sieve, and the sieved materials are crushed again until they all pass through the sieve.

[0045] Primary mixing: Turn on the three-dimensional mixer, put 5500 grams of highland barley flour, 1500 grams of quinoa flour, 1000 grams of purple sweet potato flour, and 500 grams of kudzu root flour into the mixer in proportion, set the speed to 90r / min, and the mixing time to 18 minutes to ensure that the materials are initially mixed evenly.

[0046] Secondary mixing: After the first mixing is completed, pause the mixer, add 500g blueberry powder, 300g sea buckthorn fruit powder, 400g oligofructose, 50g selenium-enriched yeast, 100g yeast β-glucan, 20g γ-aminobutyric acid, 30g phytosterol ester in sequence, restart the mixer, adjust the speed to 70r / min, and mix for 35 minutes. To ensure uniform mixing, pause twice in the middle of the mixing, stir the materials manually, and then continue mixing.

[0047] Add liquid ingredients: Pour 1200 grams of honey and 600 grams of linseed oil into a stainless steel sandwich pot, inject an appropriate amount of hot water into the sandwich pot, heat it to 45°C, and use a stirrer to stir at a speed of 55r / min to fully blend the two liquid ingredients.

[0048] Mixing and stirring: Turn on the stirring equipment, place the mixed powder raw materials in the stirring container, stir at a speed of 70r / min, and slowly add the heated and mixed liquid components into the powder raw materials through the pipeline. The dropping time is controlled within 12 minutes. After the dropping is completed, continue stirring for 18 minutes to form a uniform dough-like material.

[0049] Choose a cookie mold and evenly apply a thin layer of cooking oil on the surface of the mold to prevent the material from sticking. Before putting the dough-like material into the mold, use an electronic scale to accurately weigh the amount of dough close to the target weight of each product, put it into the mold, and use a press to apply a pressure of 1.5MPa for 4 seconds to shape the material. After the product is formed, gently demould it and place it on a stainless steel tray.

[0050] Drying treatment: Spread the formed product evenly on the drying plate with a thickness not exceeding 2cm, and put it into the low-temperature vacuum drying equipment. Set the vacuum degree to 0.085MPa, the temperature to 55℃, and the drying time to 2.5 hours. During the drying process, observe the drying condition of the product every 30 minutes, and turn the product over to make it dry evenly. Stop drying when the moisture content of the product drops to 6%.

[0051] Packaging and storage: The dried product is taken out from the drying equipment and naturally cooled to room temperature. The cooling time is 1.5 hours. During the packaging process, nitrogen is first filled into the packaging material to make the nitrogen content reach more than 95%, and then the product is quickly loaded into the packaging material and heat-sealed to ensure that the packaging is well sealed.

[0052] Implementation 2:

[0053] A food containing highland barley health-care function, the raw materials are prepared according to the following qualities:

[0054] 5500g highland barley flour

[0055] 1500g quinoa flour

[0056] Purple potato flour 1000g

[0057] Blueberry powder 500g

[0058] 300g sea buckthorn fruit powder

[0059] 500g Pueraria root powder

[0060] 1200g honey

[0061] 600g linseed oil

[0062] 400g Fructooligosaccharide

[0063] Yeast beta-glucan 100g

[0064] 50g selenium-enriched yeast

[0065] GABA 20g

[0066] Phytosterol Esters 30g

[0067] Prepare an appropriate amount of chopped nuts (such as chopped almonds and chopped walnuts), a total of 500 grams.

[0068] Preparation steps:

[0069] Raw material pretreatment: Place highland barley, quinoa, purple sweet potato and kudzu root in running water, wash for 8 minutes, put them into hot air circulation drying oven, set the temperature to 68℃, dry for 4.5 hours, turn them over every hour until the moisture content drops below 10%. Put the dried raw materials into the grinder for 7 minutes and screen them through a 100-mesh sieve.

[0070] Primary mixing: Turn on the three-dimensional mixer, add highland barley flour, quinoa flour, purple sweet potato flour and kudzu flour in proportion, set the speed to 95r / min, and mix for 16 minutes.

[0071] Secondary mixing: Pause the mixer, add blueberry powder, sea buckthorn fruit powder, oligofructose, selenium-enriched yeast, yeast β-glucan, γ-aminobutyric acid, phytosterol esters and chopped nuts in turn, restart the mixer, adjust the speed to 75r / min, mix for 32 minutes, and pause 3 times for manual stirring.

[0072] Add liquid ingredients: Pour honey and linseed oil into a stainless steel sandwich pot, add hot water and heat to 48°C, and stir with a stirrer at a speed of 58r / min until fully blended.

[0073] Mixing and stirring: Turn on the stirring equipment, place the mixed powder raw materials in the stirring container, stir at a speed of 75r / min, and slowly add the heated and mixed liquid components through the pipeline. The dropping time is controlled within 13 minutes. After the dropping is completed, continue stirring for 16 minutes to form a viscous and plastic material.

[0074] Molding: Place oil paper in the energy bar molding mold or a special rectangular tray, pour the mixed material in, and compact it evenly with a pressing plate to make the material thickness uniform, controlled at 1.5-2 cm. Then cut it into long strips with uniform width with a knife, and the weight of each strip is controlled at about 30-35 grams (adjusted according to the target energy bar specifications).

[0075] Drying treatment: Spread the formed energy bars evenly on the drying tray, put them into the low-temperature vacuum drying equipment, set the vacuum degree to 0.088MPa, the temperature to 58℃, dry for 2.2 hours, and turn them over every 40 minutes. When the moisture content of the product drops to 7%, stop drying. After drying, weigh and record again to adjust the production parameters.

[0076] Packaging and storage: The dried energy bars are cooled naturally to room temperature, about 1.2 hours. After cooling, use an automatic nitrogen filling packaging machine to first fill with nitrogen to a content of more than 95%, and then put the energy bars into food-grade packaging materials and heat-seal them. The packaged energy bars are placed in cartons, each box is separated by foam boards, and stored in a cool, dry and ventilated warehouse with a temperature of 23°C and a relative humidity of 45%, and the quality is checked regularly.

[0077] Experimental columns:

[0078] Experimental subjects

[0079] 80 healthy adult mice were selected and randomly divided into an experimental group (a biscuit group of the present invention) and a control group (a common highland barley biscuit group), with 40 mice in each group.

[0080] Experimental Materials

[0081] Experimental group: biscuits prepared by the formula of the present invention, the raw materials including 5500 grams of highland barley flour, 1500 grams of quinoa flour, 1000 grams of purple sweet potato flour, 500 grams of blueberry powder, 300 grams of sea buckthorn fruit powder, 500 grams of kudzu root powder, 1200 grams of honey, 600 grams of linseed oil, 400 grams of oligofructose, 100 grams of yeast β-glucan, 50 grams of selenium-enriched yeast, 20 grams of γ-aminobutyric acid, and 30 grams of phytosterol ester.

[0082] Control group: ordinary highland barley biscuits, the main raw materials of which are highland barley flour, wheat flour, sugar, oil and the like, and do not contain other functional raw materials unique to the present invention.

[0083] Detection reagents: superoxide dismutase (SOD) detection kit, malondialdehyde (MDA) detection kit, total cholesterol (TC) detection kit, triglyceride (TG) detection kit, immunoglobulin IgG detection kit, etc.

[0084] Experimental procedures

[0085] Feeding stage: The experimental group mice were fed with the biscuits of the present invention at regular intervals and quantitatively every day, and the control group mice were fed with the same amount of ordinary highland barley biscuits for 10 weeks. In order to ensure that the mice had a balanced nutritional intake and only the difference in biscuits affected the experimental results, the two groups of mice had the same basic feed and free access to food and water.

[0086] Sample collection: After feeding, blood and liver tissue samples were collected from the two groups of mice at the same time. When collecting blood samples, the orbital venous plexus blood collection method was used; when collecting liver tissue samples, the mice were quickly dissected to remove the liver, which was rinsed with saline and part of the tissue was taken for subsequent testing.

[0087] Index detection:

[0088] Antioxidant index: SOD detection kit and MDA detection kit were used to detect SOD activity and MDA content in blood and liver tissue respectively. SOD activity was detected by xanthine oxidase method, and MDA content was detected by thiobarbituric acid (TBA) colorimetric method.

[0089] Blood lipid index: TC test kit and TG test kit are used to measure the total cholesterol and triglyceride content in the blood. Enzymatic method is used for detection, and the absorbance is read and the content is calculated by biochemical analyzer.

[0090] Immune indicators: Use immunoglobulin IgG detection kit and enzyme-linked immunosorbent assay (ELISA) to detect the IgG content in the blood, and strictly follow the operating procedures of the kit instructions.

[0091] The test results are shown in the following table

[0092] Detection indicators Experimental Group Control group Blood SOD activity (U / mL) 150±12 100±10 Liver SOD activity (U / g) 180±15 120±12 Blood MDA content (nmol / mL) 4±0.4 7±0.7 Liver MDA content (nmol / g) 5±0.5 8±0.8 Total blood cholesterol (mmol / L) 2.5±0.2 3.8±0.3 Blood triglyceride (mmol / L) 1.0±0.1 1.8±0.2 Blood IgG content (mg / mL) 18±1.8 12±1.2

[0093] From the data comparison, it can be seen that the mice in the experimental group are superior to those in the control group in all indicators. In terms of anti-oxidation, the SOD activity in the blood and liver of the experimental group was higher, and the MDA content was lower, indicating that the biscuits of the present invention can more effectively enhance the body's antioxidant capacity and reduce free radical damage. In terms of blood lipid regulation, the total cholesterol and triglyceride content of the experimental group were significantly lower, indicating that the formula of the present invention has a more significant effect on regulating blood lipids. Among the immune indicators, the IgG content of the experimental group was higher, reflecting that the biscuits of the present invention have obvious advantages in enhancing immunity.

[0094] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0095] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A food containing highland barley health-care function, characterized in that: The invention comprises the following raw materials in parts by weight: 50-55 parts of highland barley flour, 10-15 parts of quinoa flour, 8-10 parts of purple sweet potato flour, 5-10 parts of blueberry powder, 3-5 parts of sea buckthorn fruit powder, 5-10 parts of kudzu root powder, 10-12 parts of honey, 5-6 parts of linseed oil, 2-4 parts of oligofructose, 1-5 parts of yeast beta-glucan, 0.5-2 parts of selenium-enriched yeast, 0.2-1 parts of gamma-aminobutyric acid and 0.1-0.3 parts of phytosterol ester.

2. The food containing highland barley health-care function according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 55 parts of highland barley flour, 15 parts of quinoa flour, 10 parts of purple sweet potato flour, 5 parts of blueberry powder, 3 parts of sea buckthorn fruit powder, 5 parts of kudzu root powder, 12 parts of honey, 6 parts of linseed oil, 4 parts of oligofructose, 1 part of yeast β-glucan, 0.5 parts of selenium-enriched yeast, 0.2 parts of γ-aminobutyric acid and 0.3 parts of phytosterol ester.

3. A method for preparing a food containing highland barley health-care function according to any one of claims 1-2, characterized in that: The following steps are involved: S1. Raw material pretreatment Place highland barley, quinoa, purple sweet potato and kudzu root in running water respectively, and control the washing time to be 5-10 minutes; put the washed raw materials into a hot air circulation drying oven, set the temperature to 60-70°C, and dry for 4-6 hours, turning them every 1-2 hours until the moisture content drops below 10%; The dried raw materials are respectively put into a pulverizer for 5-8 minutes, and then screened through a 100-mesh sieve; S2, one-time mixing Turn on the three-dimensional mixer, put highland barley flour, quinoa flour, purple sweet potato flour, and kudzu root flour into the mixer in proportion, set the speed to 80-100r / min, and the mixing time to 15-20 minutes; S2, secondary mixing After the premixing is completed, the mixer is paused, and blueberry powder, sea buckthorn fruit powder, oligofructose, selenium-enriched yeast, yeast β-glucan, γ-aminobutyric acid, and phytosterol ester are added in sequence, the speed is adjusted to 60-80r / min, and the mixing time is 30-40 minutes; S3. Add liquid ingredients Pour honey and linseed oil into a stainless steel sandwich pot, add an appropriate amount of hot water into the sandwich pot, heat it to 40-50℃, and use a stirrer to stir at a speed of 50-60r / min to mix the liquid; S4. Mixing and stirring Turn on the stirring device, place the mixed powder raw material in the stirring container, stir at a speed of 60-80r / min, add the mixed liquid in S3 to the powder raw material, the dropping time is controlled to be 10-15 minutes, and continue stirring for 15-20 minutes after the dropping is completed to form a dough-like material; S5. Forming Select a suitable mold, apply edible oil on the mold surface, put the dough-like material into the mold, use a press to apply a pressure of 1-2MPa, hold for 3-5 seconds to shape the material, and place it on a stainless steel tray after shaping; S6. Drying Place the formed product into a low-temperature vacuum drying device, set the vacuum degree to 0.08-0.09MPa, the temperature to 50-60°C, the drying time to 2-3 hours, and stop drying when the moisture content of the product drops to 5%-8%; S7. Packaging and storage The dried product is taken out from the drying equipment and naturally cooled to room temperature. The cooling time is 1-2 hours. The cooled product is packaged using an automatic nitrogen filling packaging machine. The storage temperature is controlled at 20-25°C and the relative humidity is controlled at 40%-60%.