Preparation method of germinated chenopodium quinoa meal replacement bar capable of assisting in improving memory

Abstract

The invention belongs to the field of food, and particularly relates to a preparation method of a germinated quinoa meal replacement bar capable of assisting in improving memory. The method comprises the following steps: performing surface sterilization and hydration on chenopodium quinoa grains, germinating under the condition of constant temperature and humidity, and performing vacuum freeze drying and crushing after germination to obtain germinated chenopodium quinoa powder; and mixing the germinated quinoa powder with fresh yolk liquid and a sweetening agent in proportion, uniformly stirring to prepare dough, and forming, baking and cooling to obtain the meal replacement bar. The content of nutritional active ingredients of the quinoa is increased through a germination process, and the quinoa has the function of assisting in improving memory. According to the meal replacement bar, germinated quinoa flour is used as a main functional raw material, sorbitol, xylitol, maltitol and the like are selected as sweetening agents, and the sugar load of the product is reduced; the nutritional meal replacement powder has the characteristics of being appropriate in taste, convenient to carry, stable in storage and the like, has the effect of assisting in improving memory, and is suitable for students, mental workers and crowds needing nutritional meal replacement.

Description

Technical Field

[0001] This invention belongs to the food field and relates to a method for preparing germinated quinoa meal replacement bars that can help improve memory. Background Technology

[0002] Memory is one of the most important higher cognitive functions in the human body, playing an irreplaceable role in ensuring daily learning, work efficiency, and quality of life. However, with the ever-accelerating pace of modern life and increasing information overload, maintaining good memory is facing widespread challenges. Studies have shown that prolonged high-intensity mental exertion and an unbalanced dietary structure (such as a long-term high-fat diet) without targeted nutritional support can both adversely affect memory. Therefore, developing functional foods that are easy to consume daily and help maintain and improve memory is of significant practical importance.

[0003] Quinoa is a nutritionally complete "super grain," rich in high-quality protein, essential amino acids, dietary fiber, and various plant-based active ingredients such as polyphenols and saponins, offering positive health benefits. In my country, quinoa cultivation is mainly distributed in high-altitude regions such as Shanxi, Gansu, and Qinghai, and the scale of cultivation has been continuously expanding in recent years. Currently, quinoa is mostly consumed as a primary agricultural product, such as quinoa rice and quinoa flour, while its development in deep processing and high-value-added functional foods remains insufficient. Meal replacement bars, as a convenient nutritional carrier, have transformed from traditional energy supplements to functional products, becoming an important category in the health food market. Germination is an effective grain bioactivation technology. Under suitable conditions, germination can activate the endogenous enzyme system of seeds, improving the availability of nutrients. However, the market currently lacks meal replacement bar products that use germinated quinoa as the main raw material and combine nutritional and memory-aiding functions. Existing meal replacement bars still have room for improvement in terms of the stability of functional components, taste harmony, and targeted health benefits. In quinoa processing, how to further enhance its nutritional value through bioprocessing technology and successfully apply it to the convenience food system is a key technological challenge facing the industry. Furthermore, the stability of functional ingredients during processing and storage, as well as the palatability of the final product, are common challenges in product development. Based on this, this invention proposes a method for preparing germinated quinoa meal replacement bars with memory-enhancing properties. By optimizing the germination process to release the nutritional potential of quinoa, and combining scientific formulation and processing technology, a novel meal replacement food that is nutritious, convenient, and possesses both good taste and functional properties is developed. Summary of the Invention

[0004] To address the problems of insufficient deep processing of quinoa, low utilization rate of active ingredients, and lack of quinoa-based memory-enhancing foods in existing technologies, the present invention aims to provide a method for preparing germinated quinoa that significantly enhances its nutritional value, has stable and reproducible processing, and possesses memory-enhancing functions, as well as a method for preparing meal replacement bars using germinated quinoa powder as the main raw material. Another objective of the present invention is to provide the application of the germinated quinoa and its meal replacement bars prepared by the above method in the preparation of foods, health foods, or dietary supplements for memory enhancement.

[0005] The technical solution of the present invention is as follows:

[0006] 1. A method for preparing a germinated quinoa meal replacement bar that helps improve memory, characterized in that,

[0007] (1) Sterilize the surface of quinoa seeds by soaking them in a sodium hypochlorite solution with a mass concentration of 0.05%-6% for 2-10 minutes;

[0008] (2) After washing the quinoa seeds obtained in step (1) with deionized water, soak them again for 0.5-10 h to hydrate them. Then, distribute the hydrated quinoa seeds evenly in a thin layer on a perforated tray lined with wet filter paper.

[0009] (3) Place the tray in the dark room of the constant temperature and humidity biochemical incubator for germination treatment. The germination temperature is 10-33℃, the germination humidity is 75-100%, and the germination time is 12-96 h. After germination, collect the sample, freeze dry it in vacuum, and then crush it through a 100-mesh sieve to obtain germinated quinoa powder.

[0010] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sweetener, wherein the weight percentage of quinoa powder is 50.0%-57.6%, the weight percentage of egg yolk liquid is 27.8%-31.3%, and the weight percentage of sweetener is 12.1%-22.2%, wherein the sweetener includes sorbitol, xylitol and maltitol;

[0011] (5) Mix the raw materials weighed in step (4) and stir evenly to make dough until the dough surface is smooth, elastic and free of obvious particles.

[0012] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven with an upper heat temperature of 140℃-160℃ and a lower heat temperature of 140℃-170℃. Bake for 22-26 minutes. After baking, remove and cool to room temperature. Package to obtain quinoa meal replacement bars.

[0013] 2. Germinated quinoa and meal replacement bars prepared according to the above-mentioned method for preparing germinated quinoa meal replacement bars that help improve memory are used as functional foods to help improve memory.

[0014] Compared with the prior art, the present invention has the following advantages:

[0015] (1) The germination process is used to process quinoa, which significantly improves the nutritional value of quinoa and provides a high-quality raw material base for the intensive processing and development of high value-added products of quinoa.

[0016] (2) This invention enriches the functional food of quinoa, and the optimization of the processing technology has significantly improved the flavor and sensory quality of quinoa.

[0017] (3) The product of this invention has a low sugar load and is suitable for a wide range of people.

[0018] (4) This invention does not require large and expensive equipment, has low production costs, and is easy to achieve factory production.

[0019] (5) This invention has the function of helping to improve memory, has a suitable taste, is easy to carry, and is stable in storage. It is suitable for students, mental workers and people who need nutritional meal replacements. Attached Figure Description

[0020] Figure 1 Analysis of mouse body weight, food intake, and water consumption

[0021] Figure 2 For the detection of body fat in mice

[0022] Figure 3 Analysis of the spontaneous activity and working memory abilities of mice

[0023] Figure 4 Analysis of short-term memory ability in mice

[0024] Figure 5 Analysis of spatial learning and memory abilities in mice

[0025] Figure 6 Morphological analysis of mouse hippocampal neurons

[0026] Figure 7 Analysis of BDNF protein expression in mouse hippocampus

[0027] Figure 8 Analysis of mouse hippocampal synaptic structure

[0028] Figure 9 Expression analysis of key synaptic proteins in the mouse hippocampus Detailed Implementation

[0029] The present invention will be further illustrated below with reference to examples. The embodiments are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

[0030] Example 1

[0031] (1) Quinoa seeds were surface sterilized by soaking them in a 0.05% sodium hypochlorite solution for 5 min;

[0032] (2) After washing the quinoa seeds obtained in step (1) with deionized water, soak them again for 6 hours to hydrate them. Then, distribute the hydrated quinoa seeds evenly in a thin layer on a perforated tray lined with wet filter paper.

[0033] (3) Place the tray in the dark room of the constant temperature and humidity biochemical incubator for germination treatment. The germination temperature is 25℃, the germination humidity is 95%, and the germination time is 48 h. After germination, collect the sample, freeze dry it in vacuum, and then crush it through a 100-mesh sieve to obtain germinated quinoa powder.

[0034] Example 2

[0035] (1) Quinoa seeds were surface sterilized by soaking them in a 2% sodium hypochlorite solution for 5 min.

[0036] Steps (2) and (3) are the same as in Example 1.

[0037] Example 3

[0038] (1) Quinoa seeds were surface sterilized by soaking them in a 4% sodium hypochlorite solution for 5 min.

[0039] Steps (2) and (3) are the same as in Example 1.

[0040] Example 4

[0041] (1) Quinoa seeds were surface sterilized by soaking them in a 6% sodium hypochlorite solution for 5 min.

[0042] Steps (2) and (3) are the same as in Example 1.

[0043] Example 5

[0044] (1) Quinoa seeds were soaked in a 4% sodium hypochlorite solution for 2 min for surface sterilization;

[0045] Steps (2) and (3) are the same as in Example 1.

[0046] Example 6

[0047] (1) Quinoa seeds were soaked in a 4% sodium hypochlorite solution for 10 min for surface sterilization;

[0048] Steps (2) and (3) are the same as in Example 1.

[0049] Example 7

[0050] Step (1) is the same as in Example 3;

[0051] (2) After washing the quinoa seeds obtained in step (1) with deionized water, soak them again for 0.5 h to hydrate them. Then, distribute the hydrated quinoa seeds evenly in a thin layer on a perforated tray lined with wet filter paper.

[0052] Step (3) is the same as in Example 1.

[0053] Example 8

[0054] Step (1) is the same as in Example 3;

[0055] (2) After washing the quinoa seeds obtained in step (1) with deionized water, soak them again for 2 hours to hydrate them. Then, distribute the hydrated quinoa seeds evenly in a thin layer on a perforated tray lined with wet filter paper.

[0056] Step (3) is the same as in Example 1.

[0057] Example 9

[0058] Step (1) is the same as in Example 3;

[0059] (2) After washing the quinoa seeds obtained in step (1) with deionized water, soak them again for 10 h to hydrate them. Then, distribute the hydrated quinoa seeds evenly in a thin layer on a perforated tray lined with wet filter paper.

[0060] Step (3) is the same as in Example 1.

[0061] Example 10

[0062] Steps (1) to (2) are the same as in Example 3;

[0063] (3) Place the tray in the dark room of the constant temperature and humidity biochemical incubator for germination treatment. The germination temperature is 25℃, the germination humidity is 95%, and the germination time is 12 h. After germination, collect the sample, freeze dry it in vacuum, and then crush it through a 100-mesh sieve to obtain germinated quinoa powder.

[0064] Example 11

[0065] Steps (1) to (2) are the same as in Example 3;

[0066] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 25℃, the germination humidity was 95%, and the germination time was 24 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0067] Example 12

[0068] Steps (1) to (2) are the same as in Example 3;

[0069] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 25℃, the germination humidity was 95%, and the germination time was 36 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0070] Example 13

[0071] Steps (1) to (2) are the same as in Example 3;

[0072] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 25℃, the germination humidity was 95%, and the germination time was 72 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0073] Example 14

[0074] Steps (1) to (2) are the same as in Example 3;

[0075] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 25℃, the germination humidity was 95%, and the germination time was 96 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0076] Example 15

[0077] Steps (1) to (2) are the same as in Example 3;

[0078] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 10℃, the germination humidity was 95%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0079] Example 16

[0080] Steps (1) to (2) are the same as in Example 3;

[0081] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 16℃, the germination humidity was 95%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0082] Example 17

[0083] Steps (1) to (2) are the same as in Example 3;

[0084] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 21℃, the germination humidity was 95%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0085] Example 18

[0086] Steps (1) to (2) are the same as in Example 3;

[0087] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 29℃, the germination humidity was 95%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0088] Example 19

[0089] Steps (1) to (2) are the same as in Example 3;

[0090] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 33℃, the germination humidity was 95%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0091] Example 20

[0092] Steps (1) to (2) are the same as in Example 3;

[0093] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 25℃, the germination humidity was 75%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0094] Example 21

[0095] Steps (1) to (2) are the same as in Example 3;

[0096] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 25℃, the germination humidity was 80%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0097] Example 22

[0098] Steps (1) to (2) are the same as in Example 3;

[0099] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 25℃, the germination humidity was 85%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0100] Example 23

[0101] Steps (1) to (2) are the same as in Example 3;

[0102] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 25℃, the germination humidity was 90%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0103] Example 24

[0104] Steps (1) to (2) are the same as in Example 3;

[0105] The tray was placed in a dark room of a constant temperature and humidity biochemical incubator for germination treatment. The germination temperature was 25℃, the germination humidity was 100%, and the germination time was 48 h. After germination, the sample was collected, vacuum freeze-dried, and then pulverized through a 100-mesh sieve to obtain germinated quinoa powder.

[0106] Example 25

[0107] Steps (1) to (3) are the same as in Example 3;

[0108] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 52.2%, the weight percentage of egg yolk liquid is 29.9%, and the weight percentage of sorbitol is 17.9%;

[0109] (5) Mix the raw materials weighed in step (4) and stir evenly to make dough until the dough surface is smooth, elastic and free of obvious particles.

[0110] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven, with the upper heat temperature at 150℃ and the lower heat temperature at 160℃. Bake for 24 minutes. After baking, remove and cool to room temperature. Package to obtain germinated quinoa meal replacement bars.

[0111] Example 26

[0112] Steps (1) to (3) are the same as in Example 3;

[0113] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 53.6%, the weight percentage of egg yolk liquid is 29.0%, and the weight percentage of sorbitol is 17.4%;

[0114] Steps (5) to (6) are the same as in Example 25.

[0115] Example 27

[0116] Steps (1) to (3) are the same as in Example 3;

[0117] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 54.3%, the weight percentage of egg yolk liquid is 28.6%, and the weight percentage of sorbitol is 17.1%;

[0118] Steps (5) to (6) are the same as in Example 25.

[0119] Example 28

[0120] Steps (1) to (3) are the same as in Example 3;

[0121] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 54.9%, the weight percentage of egg yolk liquid is 28.2%, and the weight percentage of sorbitol is 16.9%;

[0122] Steps (5) to (6) are the same as in Example 25.

[0123] Example 29

[0124] Steps (1) to (3) are the same as in Example 3;

[0125] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 56.2%, the weight percentage of egg yolk liquid is 31.3%, and the weight percentage of sorbitol is 12.5%;

[0126] Steps (5) to (6) are the same as in Example 25.

[0127] Example 30

[0128] Steps (1) to (3) are the same as in Example 3;

[0129] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 54.5%, the weight percentage of egg yolk liquid is 30.3%, and the weight percentage of sorbitol is 15.2%;

[0130] Steps (5) to (6) are the same as in Example 25.

[0131] Example 31

[0132] Steps (1) to (3) are the same as in Example 3;

[0133] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 52.9%, the weight percentage of egg yolk liquid is 29.5%, and the weight percentage of sorbitol is 17.6%;

[0134] Steps (5) to (6) are the same as in Example 25.

[0135] Example 32

[0136] Steps (1) to (3) are the same as in Example 3;

[0137] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 51.4%, the weight percentage of egg yolk liquid is 28.6%, and the weight percentage of sorbitol is 20%;

[0138] Steps (5) to (6) are the same as in Example 25.

[0139] Example 33

[0140] Steps (1) to (3) are the same as in Example 3;

[0141] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 50.0%, the weight percentage of egg yolk liquid is 27.8%, and the weight percentage of sorbitol is 22.2%;

[0142] Steps (5) to (6) are the same as in Example 25.

[0143] Example 34

[0144] Steps (1) to (3) are the same as in Example 3;

[0145] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 56.9%, the weight percentage of egg yolk liquid is 30.8%, and the weight percentage of sorbitol is 12.3%;

[0146] Steps (5) to (6) are the same as in Example 25.

[0147] Example 35

[0148] Steps (1) to (3) are the same as in Example 3;

[0149] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 55.2%, the weight percentage of egg yolk liquid is 29.9%, and the weight percentage of sorbitol is 14.9%;

[0150] Steps (5) to (6) are the same as in Example 25.

[0151] Example 36

[0152] Steps (1) to (3) are the same as in Example 3;

[0153] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 57.6%, the weight percentage of egg yolk liquid is 30.3%, and the weight percentage of sorbitol is 12.1%;

[0154] Steps (5) to (6) are the same as in Example 25.

[0155] Example 37

[0156] Steps (1) to (3) are the same as in Example 3;

[0157] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sorbitol, wherein the weight percentage of quinoa powder is 55.9%, the weight percentage of egg yolk liquid is 29.4%, and the weight percentage of sorbitol is 14.7%;

[0158] Steps (5) to (6) are the same as in Example 25.

[0159] Example 38

[0160] Steps (1) to (3) are the same as in Example 3;

[0161] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add xylitol, wherein the weight percentage of quinoa powder is 54.5%, the weight percentage of egg yolk liquid is 30.3%, and the weight percentage of xylitol is 15.2%;

[0162] Steps (5) to (6) are the same as in Example 25.

[0163] Example 39

[0164] Steps (1) to (3) are the same as in Example 3;

[0165] (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add maltitol, wherein the weight percentage of quinoa powder is 54.5%, the weight percentage of egg yolk liquid is 30.3%, and the weight percentage of maltitol is 15.2%;

[0166] Steps (5) to (6) are the same as in Example 25.

[0167] Example 40

[0168] Steps (1) to (3) are the same as in Example 3;

[0169] Steps (4) to (5) are the same as in Example 30;

[0170] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 140℃ and a lower temperature of 160℃ for 24 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0171] Example 41

[0172] Steps (1) to (3) are the same as in Example 3;

[0173] Steps (4) to (5) are the same as in Example 30;

[0174] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 145℃ and a lower temperature of 160℃ for 24 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0175] Example 42

[0176] Steps (1) to (3) are the same as in Example 3;

[0177] Steps (4) to (5) are the same as in Example 30;

[0178] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 155℃ and a lower temperature of 160℃ for 24 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0179] Example 43

[0180] Steps (1) to (3) are the same as in Example 3;

[0181] Steps (4) to (5) are the same as in Example 30;

[0182] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0cm. Place the embryo in the oven at 160℃ for the top heat and 160℃ for the bottom heat. Bake for 24 minutes. After baking, remove and cool to room temperature. Package to obtain germinated quinoa meal replacement bars.

[0183] Example 44

[0184] Steps (1) to (3) are the same as in Example 3;

[0185] Steps (4) to (5) are the same as in Example 30;

[0186] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at 150°C for the top heat and 150°C for the bottom heat. Bake for 24 minutes. After baking, remove and cool to room temperature. Package to obtain germinated quinoa meal replacement bars.

[0187] Example 45

[0188] Steps (1) to (3) are the same as in Example 3;

[0189] Steps (4) to (5) are the same as in Example 30;

[0190] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0cm. Place the embryo in the oven with an upper heat temperature of 150℃ and a lower heat temperature of 155℃. Bake for 24 minutes. After baking, remove and cool to room temperature. Package to obtain germinated quinoa meal replacement bars.

[0191] Example 46

[0192] Steps (1) to (3) are the same as in Example 3;

[0193] Steps (4) to (5) are the same as in Example 30;

[0194] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0cm. Place the embryo in the oven, with the upper heat temperature at 150℃ and the lower heat temperature at 165℃. Bake for 24 minutes. After baking, remove and cool to room temperature. Package to obtain germinated quinoa meal replacement bars.

[0195] Example 47

[0196] Steps (1) to (3) are the same as in Example 3;

[0197] Steps (4) to (5) are the same as in Example 30;

[0198] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 150℃ and a lower temperature of 170℃ for 24 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0199] Example 48

[0200] Steps (1) to (3) are the same as in Example 3;

[0201] Steps (4) to (5) are the same as in Example 30;

[0202] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 150℃ and a lower temperature of 160℃ for 23 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0203] Example 49

[0204] Steps (1) to (3) are the same as in Example 3;

[0205] Steps (4) to (5) are the same as in Example 30;

[0206] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 150℃ and a lower temperature of 160℃ for 25 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0207] Example 50

[0208] Steps (1) to (3) are the same as in Example 3;

[0209] Steps (4) to (5) are the same as in Example 30;

[0210] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 130℃ and a lower temperature of 140℃ for 22 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0211] Example 51

[0212] Steps (1) to (3) are the same as in Example 3;

[0213] Steps (4) to (5) are the same as in Example 30;

[0214] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 130℃ and a lower temperature of 150℃ for 24 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0215] Example 52

[0216] Steps (1) to (3) are the same as in Example 3;

[0217] Steps (4) to (5) are the same as in Example 30;

[0218] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 130°C and a lower temperature of 160°C for 26 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0219] Example 53

[0220] Steps (1) to (3) are the same as in Example 3;

[0221] Steps (4) to (5) are the same as in Example 30;

[0222] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at a temperature of 140°C for both the top and bottom heats and bake for 24 minutes. After baking, remove the embryo and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0223] Example 54

[0224] Steps (1) to (3) are the same as in Example 3;

[0225] Steps (4) to (5) are the same as in Example 30;

[0226] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 140℃ and a lower temperature of 150℃ for 26 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0227] Example 55

[0228] Steps (1) to (3) are the same as in Example 3;

[0229] Steps (4) to (5) are the same as in Example 30;

[0230] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at an upper temperature of 140℃ and a lower temperature of 160℃ for 22 minutes. After baking, remove it and cool it to room temperature. Package it to obtain the germinated quinoa meal replacement bar.

[0231] Example 56

[0232] Steps (1) to (3) are the same as in Example 3;

[0233] Steps (4) to (5) are the same as in Example 30;

[0234] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven, with the upper heat temperature at 150℃ and the lower heat temperature at 140℃. Bake for 26 minutes. After baking, remove and cool to room temperature. Package to obtain germinated quinoa meal replacement bars.

[0235] Example 57

[0236] Steps (1) to (3) are the same as in Example 3;

[0237] Steps (4) to (5) are the same as in Example 30;

[0238] (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven at 150°C for the top heat and 150°C for the bottom heat. Bake for 22 minutes. After baking, remove and cool to room temperature. Package to obtain germinated quinoa meal replacement bars.

[0239] Comparative Example 1

[0240] (1) Quinoa seeds were surface sterilized by soaking them in a 4% sodium hypochlorite solution for 5 min.

[0241] (2) After washing the quinoa seeds obtained in step (1) with deionized water, soak them again for 6 hours to hydrate them. Collect the samples, freeze dry them in a vacuum, and then crush them through a 100-mesh sieve to obtain ungerminated quinoa powder.

[0242] Comparative Example 2

[0243] (1) Surface sterilization of quinoa grains was performed by irradiating them with ultraviolet light for 1 h.

[0244] (2) Soak in running water (20°C~25°C) for 30 h, and germinate for 24 h under temperature (25°C~30°C) and humidity (80%~85%) conditions to obtain germinated quinoa powder.

[0245] Experimental Example 1: Determination of Total Phenolic, Flavonoid, and Antioxidant Activity in Germinated Quinoa

[0246] 1. Polyphenol extraction

[0247] Quinoa powder obtained in Examples 1-24 and the comparative example was mixed with 70% ethanol at a ratio of 1:20 (mass / volume) and ultrasonically extracted at 45°C and 320 W for 40 minutes. After cooling, the mixture was centrifuged at 3000 r / min for 20 minutes. After rotary evaporation at 45°C, the supernatant was collected, combined, and concentrated sequentially. Finally, it was diluted to 10 mL with methanol and filtered through a 0.45 μm organic membrane.

[0248] 2. Determination of total phenol and flavonoid content

[0249] Total phenol content (TPC) was determined by the Folin-Ciocalteu method. 125 μL of sample was mixed with 500 μL of deionized water and 125 μL of Folin-Ciocalteu reagent. The mixture was vortexed and incubated at room temperature for 6 min. Then, the sample was added to 1.25 mL of 7% Na₂CO₃ solution and 1 mL of deionized water, and incubated at room temperature in the dark for 1.5 h. The absorbance of the sample was measured at 760 nm. TPC is expressed as gallic acid equivalent (GAE) mg / 100 g DW. For total flavonoid content (TFC), 200 μL of 5% NaNO₂ solution was added to 1 mL of sample, vortexed, and incubated for 6 min. Then, 200 μL of 10% Al(NO₃)₃ solution was added, mixed, and reacted for 6 min. Finally, 2 mL of 4% NaOH solution was added, and the mixture was incubated at room temperature in the dark for 15 min. Finally, the absorbance of the sample was measured at 510 nm, and TFC was expressed as rutin equivalent (RE) mg / 100 g DW.

[0250] 3. DPPH• Free Radical Scavenging Activity

[0251] 1 mL of the extract was mixed with 4.5 mL of 0.1 mmol / L DPPH methanol solution and thoroughly mixed. The resulting mixture was then incubated at room temperature in the dark for 30 min, after which the absorbance of the mixture was measured at 517 nm. The scavenging activity was expressed as μmol Trolox (6-hydroxy-2,5,7,28-tetramethylchromium-2-carboxylic acid) equivalents (Eq) / 100 g DW.

[0252] 4. ABTS + • Free radical scavenging activity

[0253] 5 mL (7 mmol / L) ABTS solution was mixed with 88 μL (140 mmol / L) K2S2O8 solution and incubated at room temperature in the dark for 12 h to prepare ABTS. +• Working solution. Dilute the above working solution with methanol at a certain ratio (1:100, v / v) and obtain an absorbance value of 0.7 ± 0.02 at 734 nm. Mix 200 μL of the extract with 4 mL of ABTS. + • After thoroughly mixing the working solution, vortex and incubate in the dark at room temperature for 30 min, then measure the absorbance of the sample at 734 nm. Scavenging activity is expressed as μmol TroloxEq / 100 g DW.

[0254] 5. Ferrous ion reducing power (FRAP)

[0255] Prepare a fresh FRAP working solution comprising 300 mmol / L sodium acetate buffer (pH 3.6), 10 mmol / L TPTZ solution, and 20 mmol / L FeCl3 solution. Mix these solutions in a 10:1:1 ratio and preheat in a water bath at 37°C before use. Add 1 mL of extraction buffer to 4.5 mL of FRAP working solution, vortex the mixture thoroughly, incubate in the dark at room temperature for 30 min, and then measure the absorbance of the sample at 593 nm. FRAP is expressed as μmol Trolox Eq / 100 g DW.

[0256] 6. Experimental Results

[0257] Table 1 Total phenols, flavonoids and antioxidant activity of germinated quinoa

[0258] Group Total phenols Total flavonoids DPPH• <![CDATA[ABTS + •]]> FRAP Example 1 326.38±5.25 93.48±7.83 2058.82±82.14 795.91±9.26 1118.45±41.17 Example 2 350.44±22.05 116.88±23.45 2208.11±32.50 885.22±22.14 1422.68±40.14 Example 3 356.56±23.26 134.12±20.37 2325.51±246.12 886.62±61.82 1586.97±83.88 Example 4 330.91±1.75 105.33±4.61 2109.81±75.86 813.255±48.22 1393.31±22.55 Example 5 347.73±21.28 <![CDATA[108.25±9.62 ]]> 2244.07±112.28 837.41±50.98 1512.16±64.90 Example 6 319.27±16.66 102.78±4.48 2214.11±137.15 861.12±29.78 1516.67±28.87 Example 7 300.98±14.55 <![CDATA[92.67±5.10 ]]> <![CDATA[2056.48±88.81 ]]> 771.07±12.61 1154.87±68.33 Example 8 327.08±6.80 109.05±8.87 <![CDATA[2242.39±71.62 ]]> 895.05±11.68 1497.42±8.55 Example 9 319.93±16.57 121.75±8.05 <![CDATA[2137.10±53.16 ]]> 895.30±45.66 1410.67±37.35 Example 10 257.80±3.78 62.77±17.58 147.54±60.22 453.51±33.72 1194.85±130.91 Example 11 232.80±17.95 66.46±18.17 777.38±47.55 584.70±43.60 1056.01±63.89 Example 12 325.00±7.43 99.28±2.57 1622.61±124.94 790.01±47.67 1137.51±115.64 Example 13 351.23±5.93 142.48±17.42 2395.16±41.12 873.59±35.52 1523.67±91.81 Example 14 243.86±17.21 79.00±14.88 1206.38±58.42 444.61±32.17 1189.80±81.02 Example 15 252.83±8.99 72.96±4.55 296.83±13.20 465.83±10.80 1050.81±78.58 Example 16 267.73±11.89 72.37±3.97 316.99±39.92 472.29±6.94 1040.83±75.74 Example 17 319.88±14.56 <![CDATA[87.42±8.58 ]]> 1934.32±70.48 785.93±47.29 1309.40±48.15 Example 18 340.34±6.91 92.91±5.47 1976.48±56.24 793.90±39.00 1364.07±34.54 Example 19 318.60±12.81 85.72±6.64 1467.90±49.47 737.32±31.32 1247.11±48.88 Example 20 <![CDATA[294.59±9.48 ]]> 80.25±11.62 701.29±45.49 538.02±27.38 1183.91±23.57 Example 21 308.87±13.43 91.67±2.75 808.05±25.58 547.15±19.62 1279.48±18.52 Example 22 311.48±15.97 94.11±3.49 1269.56±121.22 780.09±20.19 1349.48±84.20 Example 23 326.51±10.01 <![CDATA[97.96±3.72 ]]> 1384.79±24.88 868.11±48.91 1426.00±51.95 Example 24 297.50±24.27 <![CDATA[89.65±3.69 ]]> 808.05±25.58 <![CDATA[547.15±19.62 c ]]> 1279.48±18.52 Comparative Example 1 266.82±2.89 78.68±7.71 156.26±71.98 484.74±17.82 1240.19±29.18 Comparative Example 2 271.83±1.95 81.22±2.19 171.42±17.97 491.26±11.27 1276.21±20.74

[0259] The results of total phenols, flavonoids, and antioxidant activity determination of the germinated quinoa powder prepared according to Examples 1-24 and Comparative Examples are shown in Table 1. As can be seen from Table 1, the germinated quinoa powder obtained under the germination conditions of this invention has better performance in all aspects than ungerminated quinoa (Comparative Example 1) and germinated quinoa prepared by the traditional germination method (Comparative Example 2). In the method of this invention, sodium hypochlorite concentration, sterilization time, soaking hydration time, germination time, germination temperature, and germination humidity have significant effects on the antioxidant activity of germinated quinoa, among which germination time and germination temperature have the most significant impact on the quality of the germinated quinoa powder. In Examples 2, 3, 5, and 8, sodium hypochlorite (2%-4%), sterilization time (2-5 min), and soaking hydration time (2-6 h) are preferred. Within these preferred conditions, the total phenol content, total flavonoid content, DPPH• level, ABTS+• level, and FRAP level were increased by an average of 29.47%, 48.80%, 1343.16%, 80.73%, and 21.34% compared to Comparative Example 1, and by an average of 27.10%, 44.14%, 1215.49%, 78.33%, and 17.91% compared to Comparative Example 2, respectively. In Examples 3, 11, 12, 13, 17, 18, 22, and 23, the germination time (24-72 h), germination temperature (21℃-29℃), and germination humidity (85%-95%) were preferred. Within these preferred conditions, the total phenol content, total flavonoid content, DPPH• level, ABTS+• level, and FRAP level were increased by an average of 20.11%, 29.44%, 994.827%, 64.08%, and 8.38% compared to Comparative Example 1, and by an average of 17.89%, 25.39%, 897.97%, 61.90%, and 5.32% compared to Comparative Example 2, respectively. In particular, the germinated quinoa powder provided in Example 3 of this invention showed the best results, with total phenol content, total flavonoid content, DPPH•, ABTS+•, and FRAP levels increased by 33.64%, 70.47%, 1388.28%, 82.91%, and 27.96% compared to Comparative Example 1, and by 31.17%, 65.13%, 1256.62%, 80.48%, and 24.35% compared to Comparative Example 1, respectively. The germination quinoa powder prepared under the conditions of germination temperature of 25℃, germination humidity of 95%, and germination time of 48 h maintained high levels of total phenols, flavonoids, and antioxidant activity. Considering both time and production efficiency, Example 3 was selected as the optimal example.

[0260] Experiment Example 2: Germinated quinoa improves learning and memory abilities in mice

[0261] 1. Experimental Methods

[0262] Germinated quinoa powder was prepared according to the process flow of Example 3, and its effect on improving the learning and memory ability of mice was evaluated and compared with ungerminated quinoa powder under the same conditions.

[0263] Six- to eight-week-old male C57BL / 6J mice were acclimatized for one week and then randomly divided into six groups: a low-fat control group (CON, fed a standard diet), a high-fat model group (HFD, fed a diet containing 60% high-fat), a high-fat low-dose comparative example quinoa intervention group (LQF, fed a high-fat diet containing 10% quinoa powder, replacing starch and some cellulose with quinoa powder), a high-fat high-dose comparative example quinoa intervention group (HQF, fed a high-fat diet containing 30% quinoa powder, replacing starch and some cellulose with quinoa powder), a high-fat low-dose example 3 germinated quinoa intervention group (LGQF, fed a high-fat diet containing 10% germinated quinoa powder, replacing starch and some cellulose with germinated quinoa powder), and a high-fat high-dose example 3 germinated quinoa intervention group (HGQF, fed a high-fat diet containing 30% germinated quinoa powder, replacing starch and some cellulose with germinated quinoa powder), with 12 mice in each group.

[0264] During the 10-week intervention period, mice were weighed weekly, and their feed and drinking water were changed every three days. Changes in food intake and water consumption were recorded simultaneously, and trend charts of mouse body weight change and corresponding graphs of average food intake and water consumption were plotted. Mice were sacrificed after the behavioral tests, and fat and brain tissue were rapidly collected; the weight of the fat tissue was recorded. Tissue samples were processed according to the following methods as needed for subsequent experiments: fixation with 4% (w / v) paraformaldehyde for 24 h, fixation with 2.5% (v / v) glutaraldehyde, or flash freezing in liquid nitrogen followed by long-term cryopreservation at -80°C.

[0265] The open field test was used to assess the mice's spontaneous activity ability; the Y-maze test was used to assess the mice's working memory ability. The percentage of successful alternations was calculated using the formula: Percentage of alternations = Number of consecutive entries into three different arms / (Total number of arm entries − 2) × 100%; the novel object recognition test was used to assess the mice's short-term memory ability. The recognition index was used to define the mice's ability to recognize novel objects during the testing phase: Recognition index = (Time spent exploring new objects - Time spent exploring old objects) / Total exploration time; the Barnes maze test was used to assess the mice's spatial reference memory ability.

[0266] Brain-derived neurotrophic factor (BDNF), postsynaptic compact area 95 protein PSD-95, and synaptophysin SYP collectively participate in improving memory by regulating synaptic plasticity, synaptic transmission efficiency, and neural circuit function. The expression of BDNF in the mouse brain was detected by Western blotting and immunofluorescence, while the expression of PSD-95 and SYP in the mouse brain was detected by Western blotting and RT-qPCR. Memory ability in mice was assessed at the molecular level.

[0267] 2. Experimental Results

[0268] The results are as follows Figure 1 and Figure 2 As shown. By Figure 1 It was found that after ten weeks of HFD modeling, the mice gained 15.15 g in weight, exceeding the CON group by 50.87%. Compared with the HFD group, both germinated quinoa and high-dose quinoa dietary intervention significantly reduced the weight gain of mice (p<0.001), especially the HGQF group, whose weight was closer to that of the CON group. There were no statistically significant differences in food intake and water consumption among the groups throughout the experiment; Figure 2 It was found that white adipocytes in HFD mice were enlarged and diffused, and brown adipose tissue was essentially whitened. HQF and HGQF interventions significantly improved these pathological changes, with HGQF showing better improvement. HQF, LGQF, and HGQF interventions effectively reduced adipose tissue weight gain in HFD mice, with the HGQF group being closer to the CON group. These results indicate that dietary intervention with germinated quinoa can significantly improve HFD-induced obesity in mice, and is superior to that with ungerminated quinoa.

[0269] Depend on Figure 3 As shown in Figures AB, HQF, LGQF, and HGQF interventions significantly inhibited the reduction in total movement distance in HFD mice (p<0.05), while only HGQF significantly increased the movement distance in the central region of HFD mice (p<0.001). In the Y-maze test, there was no significant difference in the total number of arms entered among the groups, indicating that the experimental results were meaningful. The percentage of alternation between HQF, LGQF, and HGQF interventions was significantly increased compared to the HFD group (p<0.05) (Figures CD). Figure 4 The results showed that there was no significant difference in the total exploration time of new and old objects among the groups of mice. The dietary interventions of LQF, HQF and LGQF increased the resolution index of new and old objects in HFD mice, but there was no statistical difference. However, the resolution index of new and old objects in the HGQF intervention group was significantly increased (p<0.001). Figure 5The results showed that HGQF intervention significantly reduced the escape latency in HFD mice (p<0.05). HQF, LGQF, and HGQF dietary interventions all significantly increased the number of times HFD mice explored the target hole (p<0.05), with HGQF showing the best effect, followed by HQF and LGQF. These results indicate that germinated quinoa can significantly improve learning and memory impairment in HFD-induced obese mice, and the improvement effect is significantly better than that of ungerminated quinoa.

[0270] Depend on Figure 6 It was found that, compared with the CON group, HFD mice exhibited neuronal degeneration, nuclear pyknosis, and morphological changes in the CA1, CA3, and DG regions of the hippocampus. The neurons in the CA3 region were significantly loosely arranged. HQF, LGQF, and HGQF interventions all improved the aforementioned histopathological damage caused by long-term HFD diet intake to some extent. Among them, HGQF intervention had the best effect, restoring neurons in the CA1, CA3, and DG regions of the hippocampus to a normal state. HQF and LGQF partially improved the morphological abnormalities of neurons in the CA1 and CA3 regions of the hippocampus.

[0271] Depend on Figure 7 It was found that BDNF expression levels in the hippocampus of obese mice were significantly upregulated after intervention with germinated quinoa (p<0.001), and were significantly higher than those with ungerminated quinoa. Figure 8 It was found that, compared with the CON group, HFD-induced obese mice exhibited significant abnormalities in hippocampal synaptic structure, specifically a significant reduction in both the length and width of the postsynaptic density (p<0.01). HQF intervention only partially improved synaptic structural damage in obese mice, while HGQF intervention significantly increased the length and width of the postsynaptic density in obese mice (p<0.01), effectively improving obesity-induced synaptic ultrastructural damage. Synaptic vesicle proteins (SYPs) are commonly used as presynaptic markers, and PSD-95 is a key scaffold protein of the postsynaptic density; together, they form a key marker of synaptic plasticity. Figure 9 It was found that HGQF intervention significantly upregulated the expression of PSD-95 and SYP in the hippocampus of HFD mice (p<0.001), while HQF intervention only partially increased synaptic protein expression. RT-qPCR results also showed that HGQF intervention significantly reduced the downregulation of Psd-95 and Syp gene expression in the hippocampus of obese mice (p<0.01).

[0272] The above results indicate that the germinated quinoa prepared in Example 3 of this invention has the function of helping to improve memory.

[0273] Experiment Example 3: Sensory evaluation of quinoa meal replacement bars that help improve memory

[0274] The sensory evaluation of the germinated quinoa meal replacement bars was conducted according to Table 2, with a maximum score of 100 points. The evaluation panel consisted of 12 people with some sensory evaluation experience, and the average score was taken after each person gave their own score. The evaluation mainly focused on the color, texture, taste and aroma, and mouthfeel of the meal replacement bars, with each factor accounting for 20% of the total score, 30% for color, 30% for texture, 30% for taste and aroma, and 20% for mouthfeel. The sensory evaluation criteria and results are shown in Table 3.

[0275] Table 2 Sensory Evaluation Criteria for Germinated Quinoa Meal Replacement Bars

[0276] Color Organizational Form Taste and smell taste The color is uniform, and the meal replacement bars are golden yellow (15-20 points). The meal replacement bar has a uniform surface and is free of particles (21-30 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (21-30 points). Firm texture, moderate firmness, no grainy feel (14-20 points) The meal replacement bars are pale yellow, with a few showing inconsistent color (7-14 points). The surface of the meal replacement bar is slightly raised or depressed, and contains a small amount of particles (11-20 points). The quinoa or egg aroma is mild, with no off-flavors, and a slight aftertaste (11-20 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (7-13 points). Meal replacement bars are white or dark brown with uneven color (1-6 points). The surface of the meal replacement bar is uneven and contains a lot of particles (1-10 points). The quinoa and egg aromas are too weak, or there are other off-flavors, with a noticeable aftertaste (1-10 points). The texture is too soft or too hard, with a noticeable grainy feel (1-6 points).

[0277] Table 3 Sensory evaluation results of germinated quinoa meal replacement bars

[0278] project Color Organizational Form Taste and smell taste Total Score Example 25 The meal replacement bars are pale yellow, with a few exhibiting inconsistent color (12.2 points). The surface of the meal replacement bar is slightly raised or depressed, and contains a small amount of particulate matter (20.9 points). The quinoa or egg aroma is faint, with no off-flavors, and a slight aftertaste (19.4 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (11.9 points). 64.4 Example 26 The meal replacement bars are pale yellow, with a few showing inconsistent color (13.3 points). The surface of the meal replacement bar is slightly raised or depressed, and contains a small amount of particulate matter (19.7 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (21.5 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (12.5 points). 67 Example 27 The color is uniform, and the meal replacement bars are golden yellow (15.4 points). The meal replacement bar has a uniform surface and is free of particles (21.5 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (21.1 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (13.3 points). 72.3 Example 28 The color is uniform, and the meal replacement bars are golden yellow (14.9 points). The meal replacement bar has a uniform surface and is free of particles (23.7 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (24.6 points). It has a firm texture, moderate firmness, and no grainy feel (14.5 points). 77.7 Example 29 The color is uniform, and the meal replacement bars are golden yellow (15.9 points). The meal replacement bar has a uniform surface and is free of particles (24.8 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (23.2 points). It has a firm texture, moderate firmness, and no grainy feel (16.3 points). 80.2 Example 30 The color is uniform, and the meal replacement bar is golden yellow (18 points). The meal replacement bar has a uniform surface and is free of particles (25.5 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (26.4 points). It has a firm texture, moderate firmness, and no grainy feel (17.3 points). 87.2 Example 31 The color is uniform, and the meal replacement bars are golden yellow (17.5 points). The meal replacement bar has a uniform surface and is free of particles (23.5 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (24.9 points). It has a firm texture, moderate firmness, and no grainy feel (17.6 points). 83.5 Example 32 The color is uniform, and the meal replacement bar is golden yellow (15 points). The meal replacement bar has a uniform surface and is free of particles (22 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (23.6 points). It has a firm texture, moderate firmness, and no grainy feel (14.9 points). 75.5 Example 33 The color is uniform, and the meal replacement bars are golden yellow (15.2 points). The meal replacement bar has a uniform surface and is free of particles (23.8 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (23.1 points). The texture is firm with a moderate firmness and no grainy feel (14 points). 76.1 Example 34 The meal replacement bars are pale yellow, with a few exhibiting inconsistent color (14.8 points). The meal replacement bar has a uniform surface and is free of particles (22.1 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (23.5 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (12.1 points). 75.5 Example 35 The meal replacement bars are pale yellow, with a few exhibiting inconsistent color (14.9 points). The meal replacement bar has a uniform surface and is free of particles (22.7 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (24.2 points). It has a firm texture, moderate firmness, and no grainy feel (15.2 points). 77 Example 36 The meal replacement bars are pale yellow, with a few exhibiting inconsistent color (14.7 points). The meal replacement bar has a uniform surface and is free of particles (23.5 points). The quinoa or egg aroma is faint, with no off-flavors, and a slight aftertaste (19.8 points). The texture is firm with a moderate firmness and no grainy feel (14 points). 72 Example 37 The color is uniform, and the meal replacement bars are golden yellow (15.9 points). The meal replacement bar has a uniform surface and is free of particles (23 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (23.6 points). It has a firm texture, moderate firmness, and no grainy feel (14.5 points). 76.9 Example 38 The meal replacement bars are pale yellow, with a few exhibiting inconsistent color (14.6 points). The meal replacement bar has a uniform surface and is free of particles (24.3 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (22.8 points). It has a firm texture, moderate firmness, and no grainy feel (15.6 points). 77.3 Example 39 The color is uniform, and the meal replacement bars are golden yellow (15.2 points). The meal replacement bar has a uniform surface and is free of particles (23.8 points). The quinoa or egg aroma is faint, with no off-flavors, and a slight aftertaste (19.7 points). The texture is firm with a moderate firmness and no grainy feel (16 points). 74.7 Example 40 The meal replacement bars are pale yellow, with a few exhibiting inconsistent color (13.9 points). The meal replacement bar has a uniform surface and is free of particles (22.3 points). The quinoa or egg aroma is faint, with no off-flavors, and a slight aftertaste (20.8 points). It has a firm texture, moderate firmness, and no grainy feel (14.9 points). 71.9 Example 41 The meal replacement bars are pale yellow, with a few exhibiting inconsistent color (14.8 points). The meal replacement bar has a uniform surface and is free of particles (23.5 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (23.1 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (13.2 points). 74.6 Example 42 The color is uniform, and the meal replacement bars are golden yellow (15.3 points). The meal replacement bar has a uniform surface and is free of particles (23.1 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (22.6 points). It has a firm texture, moderate firmness, and no grainy feel (16.4 points). 77.4 Example 43 The color is uniform, and the meal replacement bars are golden yellow (17.2 points). The meal replacement bar has a uniform surface and is free of particles (24.9 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (25.3 points). It has a firm texture, moderate firmness, and no grainy feel (14.1 points). 81.5 Example 44 The color is uniform, and the meal replacement bar is golden yellow (17.1 points). The meal replacement bar has a uniform surface and is free of particles (22.4 points). The quinoa or egg aroma is faint, with no off-flavors, and a slight aftertaste (20.7 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (13.1 points). 73.3 Example 45 The color is uniform, and the meal replacement bars are golden yellow (16.5 points). The meal replacement bar has a uniform surface and is free of particles (23.9 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (23.8 points). It has a firm texture, moderate firmness, and no grainy feel (16.7 points). 80.9 Example 46 The color is uniform, and the meal replacement bars are golden yellow (16.4 points). The meal replacement bar has a uniform surface and is free of particles (25.4 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (21.9 points). It has a firm texture, moderate firmness, and no grainy feel (15.1 points). 78.8 Example 47 The meal replacement bars are pale yellow, with a few exhibiting inconsistent color (14.2 points). The meal replacement bar has a uniform surface and is free of particles (25.1 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (23.3 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (12.9 points). 75.5 Example 48 The color is uniform, and the meal replacement bars are golden yellow (17.8 points). The meal replacement bar has a uniform surface and is free of particles (24.7 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (24.1 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (13 points). 79.6 Example 49 The color is uniform, and the meal replacement bars are golden yellow (15.7 points). The meal replacement bar has a uniform surface and is free of particles (26.2 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (22.4 points). It has a firm texture, moderate firmness, and no grainy feel (16.9 points). 81.2 Example 50 The meal replacement bars are pale yellow, with a few exhibiting inconsistent color (13.9 points). The meal replacement bar has a uniform surface and is free of particles (22.1 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (23.4 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (13.4 points). 72.8 Example 51 The color is uniform, and the meal replacement bars are golden yellow (17.8 points). The meal replacement bar has a uniform surface and is free of particles (24.8 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (24.2 points). It has a firm texture, moderate firmness, and no grainy feel (15.7 points). 82.5 Example 52 The color is uniform, and the meal replacement bars are golden yellow (16.8 points). The meal replacement bar has a uniform surface and is free of particles (23.7 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (22.8 points). It has a firm texture, moderate firmness, and no grainy feel (15.9 points). 79.2 Example 53 The color is uniform, and the meal replacement bars are golden yellow (15.9 points). The meal replacement bar has a uniform surface and is free of particles (24.1 points). The quinoa or egg aroma is faint, with no off-flavors, and a slight aftertaste (20.9 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (13.9 points). 76.8 Example 54 The color is uniform, and the meal replacement bars are golden yellow (16.9 points). The meal replacement bar has a uniform surface and is free of particles (25.4 points). It has aromas of quinoa and eggs, a rich flavor, and no obvious aftertaste (22.4 points). It has a firm texture, moderate firmness, and no grainy feel (15.8 points). 80.5 Example 55 The color is uniform, and the meal replacement bars are golden yellow (17.5 points). The surface of the meal replacement bar is slightly raised or depressed, and contains a small amount of particulate matter (20.9 points). It has the aroma of quinoa and eggs, a rich flavor, and no obvious aftertaste (25 points). It has a firm texture, moderate firmness, and no grainy feel (14.4 points). 77.8 Example 56 The color is uniform, and the meal replacement bars are golden yellow (15.9 points). The meal replacement bar has a uniform surface and is free of particles (25.2 points). The quinoa or egg aroma is faint, with no off-flavors, and a slight aftertaste (20.6 points). The texture is relatively firm, slightly soft or slightly firm, with a slight grainy feel (13.2 points). 74.9 Example 57 The color is uniform, and the meal replacement bars are golden yellow (16.1 points). The meal replacement bar has a uniform surface and is free of particles (26.3 points). The quinoa or egg aroma is faint, with no off-flavors, and a slight aftertaste (20.9 points). It has a firm texture, moderate firmness, and no grainy feel (14.1 points). 77.4

[0279] The germinated quinoa meal replacement bars prepared using Example 3 as the main raw material are yellow or yellowish-brown rectangular strips. As shown in the table above, sensory evaluations of the meal replacement bars based on color, texture, taste and aroma, and mouthfeel indicate that Examples 26-28, 30, and 31 scored relatively high in the exploration of the ratio of germinated quinoa powder, egg yolk, and sweetener in Examples 25-38. This suggests that adjusting the ratio of germinated quinoa powder, egg yolk, and sweetener effectively solves the problems of uneven surface, aftertaste, and insufficient firmness in the meal replacement bars. In the exploration of differences in the types of sweeteners used in Examples 30 and 38-39, sorbitol was found to have the highest score and is more suitable as a sweetener for this meal replacement bar. In the exploration of baking top heat temperature in Examples 40-43, Examples 42-43 received relatively high scores. In the exploration of baking bottom heat temperature in Examples 44-47, Examples 45-46 received relatively high scores. It was found that by adjusting the baking top and bottom heat temperatures, the problems of uneven color, weak quinoa aroma, and slightly grainy texture in the meal replacement bars could be effectively solved. In the exploration of baking temperature and baking time in Examples 48-57, Examples 49, 51, 52, and 54 received relatively high scores. It was found that by further controlling the baking temperature and baking time, the problems of uneven color, small amount of particles on the surface, weak quinoa aroma, and insufficient firmness in the texture of the meal replacement bars could be effectively solved. After multiple verification experiments, Example 30 was identified as the optimal example. The germinated quinoa meal replacement bars obtained with this formulation have a uniform color, are golden yellow, have a uniform surface, are free of particles, do not bubble or deform, have a distinct aroma of quinoa and eggs, are rich in flavor, have no obvious aftertaste, have a delicate texture, are easy to break by hand, have a firm texture, moderate hardness, and are free of particles.

Claims

1. A method for preparing a germinated quinoa meal replacement bar that helps improve memory, characterized in that, (1) Sterilize the surface of quinoa seeds by soaking them in a sodium hypochlorite solution with a mass concentration of 0.05%-6% for 2-10 minutes; (2) After washing the quinoa seeds obtained in step (1) with deionized water, soak them again for 0.5-10 h to hydrate them. Then, distribute the hydrated quinoa seeds evenly in a thin layer on a perforated tray lined with wet filter paper. (3) Place the tray in the dark room of the constant temperature and humidity biochemical incubator for germination treatment. The germination temperature is 10-33℃, the germination humidity is 75-100%, and the germination time is 12-96 h. After germination, collect the sample, freeze dry it in vacuum, and then crush it through a 100-mesh sieve to obtain germinated quinoa powder. (4) Take the quinoa powder obtained in step (3) and add fresh egg yolk liquid, then add sweetener, wherein the weight percentage of quinoa powder is 50.0%-57.6%, the weight percentage of egg yolk liquid is 27.8%-31.3%, and the weight percentage of sweetener is 12.1%-22.2%, wherein the sweetener includes sorbitol, xylitol and maltitol; (5) Mix the raw materials weighed in step (4) and stir evenly to make dough until the dough surface is smooth, elastic and free of obvious particles. (6) Use a tool roller to press the dough into a stick-shaped embryo with a diameter of 0.7-1.0 cm. Place the embryo in the oven with an upper heat temperature of 140℃-160℃ and a lower heat temperature of 140℃-170℃. Bake for 22-26 minutes. After baking, remove and cool to room temperature. Package to obtain quinoa meal replacement bars.

2. The method for preparing a germinating quinoa meal replacement bar with memory-enhancing properties as described in claim 1, characterized in that, In step (1), the sodium hypochlorite concentration is 2%-4%, and the quinoa seeds are soaked for 2-5 minutes. The hydration soaking time in step (2) is 2-6 hours; The germination temperature in step (3) is 21-29℃, the germination humidity is 85-95%, and the germination time is 24-72 h; In step (4), the quinoa flour weight percentage is 52.2%-54.9%, the egg yolk liquid weight percentage is 29.4%-30.8%, and the sweetener weight percentage is 12.5%-17.6%. In step (6), the baking temperature is 145℃-160℃ for the upper heat and 155℃-165℃ for the lower heat, and the baking time is 23-25 ​​min.

3. The method for preparing a germinated quinoa meal replacement bar with memory-enhancing properties as described in claim 1, characterized in that, In step (1), the sodium hypochlorite concentration is 4% and the quinoa seeds are soaked for 5 minutes. The hydration soaking time in step (2) is 6 hours; The germination temperature in step (3) is 25℃, the germination humidity is 95%, and the germination time is 48 h; In step (4), the quinoa flour weight percentage is 54.5%, the egg yolk liquid weight percentage is 30.3%, and the sweetener weight percentage is 15.2%. In step (6), the baking temperature is 150°C for the top heat and 160°C for the bottom heat, and the baking time is 24 min.

4. The use of a germinated quinoa meal replacement bar prepared by the method of any one of claims 1-3 in the preparation of functional foods for assisting in improving memory.

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