CN105919074B - A kind of processing method and its brewed powder of brewed powder - Google Patents
A kind of processing method and its brewed powder of brewed powder Download PDFInfo
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- CN105919074B CN105919074B CN201610256957.1A CN201610256957A CN105919074B CN 105919074 B CN105919074 B CN 105919074B CN 201610256957 A CN201610256957 A CN 201610256957A CN 105919074 B CN105919074 B CN 105919074B
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- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- HIXDQWDOVZUNNA-UHFFFAOYSA-N 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(OC)C(OC)=C1 HIXDQWDOVZUNNA-UHFFFAOYSA-N 0.000 description 1
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- BTBUEUYNUDRHOZ-UHFFFAOYSA-N Borate Chemical compound [O-]B([O-])[O-] BTBUEUYNUDRHOZ-UHFFFAOYSA-N 0.000 description 1
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- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 102000003746 Insulin Receptor Human genes 0.000 description 1
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- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 241000037482 Microtea Species 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000002429 anti-coagulating effect Effects 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 230000004700 cellular uptake Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
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- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003365 glass fiber Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000010172 mouse model Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920001467 poly(styrenesulfonates) Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910000033 sodium borohydride Inorganic materials 0.000 description 1
- 239000012279 sodium borohydride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000004611 spectroscopical analysis Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- SOBHUZYZLFQYFK-UHFFFAOYSA-K trisodium;hydroxy-[[phosphonatomethyl(phosphonomethyl)amino]methyl]phosphinate Chemical compound [Na+].[Na+].[Na+].OP(O)(=O)CN(CP(O)([O-])=O)CP([O-])([O-])=O SOBHUZYZLFQYFK-UHFFFAOYSA-K 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of processing method of brewed powder and its brewed powder, the processing method of brewed powder includes that the preparation of W/O emulsion, the preparation of W/O/W emulsion and spray drying obtain the brewed powder of low-glycemic.Product of the present invention not only avoids the Excess free enthalpy of xylitol but also improves product mouthfeel using oligofructose and xylitol as composite sweetener.Product of the present invention meets the energy and nutritional need of needed by human body, and many of function of blood sugar reduction factor synergistic effect has the effect of slowly increasing blood glucose, can become the first choice of hyperglycemia population meal replacing food after intake.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of packed processing and fabricating side for delaying glycemic full nutrition brewed powder
Method and slow blood glucose increasing product.
Background technique
Currently, the product for being suitble to the hyperglycemia populations such as diabetes edible is broadly divided into three categories: plant extracts, vitamin
Inorganic salts health product and sugar-free starch product.First two product has improvement diabetic symptom, reduces postprandial blood sugar function
Effect, but diabetes patient's normal energetic requirements are unable to satisfy, dinner accesary foods can only be used as.Sugar-free starch product main feature
It is high dietary-fiber, high protein, the easily blood glucose increasing raw-food material such as sucrose, glucose is replaced with sugar alcohol, such as sugar-free biscuit, sugar-free
Bread, sugar-free soybean milk etc., but the Excess free enthalpy of sugar alcohol easily leads to abdominal distension, diarrhea.
Tea polysaccharide (Tea Polysaccharides, TPS) is a kind of more with the combined acidity of protein in tealeaves
Sugared or a kind of acidoglycoprotein has strengthen immunity, reducing blood lipid, hypoglycemic, anti-radiation, anticoagulant, antithrombotic and other effects,
In function most outstanding be it is hypoglycemic, another main physiologically active ingredient is tea polyphenols, at present both at home and abroad about tea polysaccharide,
There are many hypoglycemic report of tea polyphenols.It, can serious shadow when adding excessive in food but due to the bitter taste of tea polyphenols etc. itself
Ringing taste of food causes mouthfeel bad, and on the other hand, when tea polyphenols additive amount is very few in food, what can be reached is specific
Effect is very little.
Summary of the invention
The purpose of this section is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferable implementations
Example.It may do a little simplified or be omitted to avoid our department is made in this section and the description of the application and the title of the invention
Point, the purpose of abstract of description and denomination of invention it is fuzzy, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of above-mentioned and/or existing full nutrition and can be hypoglycemic reconstitute present in powder, preparation method thereof and its brewed powder
Problem proposes the present invention.
Therefore, it is an object of the invention to improve the brew of starch material, a kind of processing system of brewed powder is provided
Make method, a kind of full nutrition is especially provided and can be hypoglycemic brewed powder preparation method.
In order to solve the above technical problems, the present invention provides the following technical scheme that a kind of processing method of brewed powder,
It includes the preparation of W/O emulsion: 45~55 parts of starch and 5~15 parts of amylomaizes are dispersed in water be made it is cold
0.03~0.07 part of sucrose ester and 0.03~0.07 part of molecule distillating monoglyceride composite emulsifier are dissolved in 10~15 by starch solution
In part sunflower oil, and 0.1~0.3 part of conjugated linoleic acid is added under nitrogen protection, 45~55 DEG C of 20~40min of stirring are formed
Oil-based system adds to the cold starch solution in the oil-based system dropwise, and 20~40min of stirring forms stable W/O cream
Shape liquid；The preparation of W/O/W emulsion: 10~20 parts of lactalbumins are added to the water, and stirring is to being completely dissolved to obtain whey egg
The prepared W/O emulsion is slowly added in the aqueous whey protein solution by white water solution, homogeneous after lasting stirring；
Spray drying:, 65~75 DEG C of outlet temperature, being dried W/O/W emulsion by 130 DEG C~170 DEG C of inlet temperature, will be spraying dry
Dry gained powder with 4~5 parts of oligofructose, 3.5~4 parts of xylitol, soybean powdery phosphatidase 1 .5~2.5 part, potassium chloride 1~1.5
Part, 1~1.5 part of calcium carbonate, 1~1.2 part of magnesium sulfate, 0.1~0.8 part of konjac glucomannan, 0.1~0.2 part of sodium chloride, casein calcium peptide
0.1~0.3 part, 0.4~0.8 part of tea polyphenols, 0.4~0.8 part of tea polysaccharide, 0.1~0.3 part of multi-vitamins, arabo-ascorbic acid
0.1~0.3 part of sodium, 0.01~0.05 part of taurine, 0.01~0.05 part of ascorbyl palmitate, ferrous sulfate 0.01~
0.05 part, 0.01~0.02 part of zinc sulfate, 0.003~0.007 part of manganese sulfate, 0.001~0.005 part of chromium picolinate, phosphoric acid
0.001~0.005 part of trisodium mixing and bag distribution packaging after microwave disinfection, products obtained therefrom is the brewed powder of low-glycemic.
A kind of preferred embodiment of processing method as brewed powder of the present invention, in which: described spraying dry
It after dry step, further include being pulverized to the brewed powder, so that being crushed to the subparticle that partial size is 15~20 μm.
A kind of preferred embodiment of processing method as brewed powder of the present invention, in which: the starch includes
One or more of cornstarch, pea starch, green starch.
A kind of preferred embodiment of processing method as brewed powder of the present invention, in which: the spray drying
In, charging rate is 7.5ml/min~8.5ml/min.
A kind of preferred embodiment of processing method as brewed powder of the present invention, in which: the W/O emulsion
Preparation in, 0.05 part of sucrose ester and 0.05 part of molecule distillating monoglyceride composite emulsifier are dissolved in 13 portions of sunflower oils.
A kind of preferred embodiment of processing method as brewed powder of the present invention, in which: the W/O/W emulsus
In the preparation of liquid, in terms of mass parts, wherein 0.4 part of tea polyphenols, 0.4 part of tea polysaccharide.
It is a further object to provide a kind of according to the packed processing method for delaying glycemic full nutrition brewed powder
The slow blood glucose increasing product of preparation.
In order to solve the above technical problems, the present invention provides the following technical scheme that a kind of brewed powder is wrapped in terms of mass parts
It includes, 45~55 parts of pea starch, 5~15 parts of amylomaize, 0.03~0.07 part of sucrose ester, molecule distillating monoglyceride are multiple
With 0.03~0.07 part of emulsifier, 10~15 parts of sunflower oil, 0.1~0.3 part of conjugated linoleic acid, 10~20 parts of lactalbumin,
4~5 parts of oligofructose, 3.5~4 parts of xylitol, soybean powdery phosphatidase 1 .5~2.5 part, 1~1.5 part of potassium chloride, calcium carbonate 1~
1.5 parts, 1~1.2 part of magnesium sulfate, 0.1~0.8 part of konjac glucomannan, 0.1~0.2 part of sodium chloride, 0.1~0.3 part of casein calcium peptide,
0.4~0.6 part of tea polyphenols, 0.4~0.6 part of tea polysaccharide, 0.1~0.3 part of multi-vitamins, sodium isoascorbate 0.1~0.3
Part, 0.01~0.05 part of taurine, 0.01~0.05 part of ascorbyl palmitate, 0.01~0.05 part of ferrous sulfate, sulfuric acid
0.01~0.02 part of zinc, 0.003~0.007 part of manganese sulfate, 0.001~0.005 part of chromium picolinate, tertiary sodium phosphate 0.001~
0.005 part.
A kind of preferred embodiment of processing method as brewed powder of the present invention, in which: use high-efficient liquid phase color
Content containing catechin and the arabinose measured with the gas chromatography of silicon ether derivant in the brewed powder of spectrometry measurement
The ratio of content is 0.56~0.80.
Product of the present invention both avoids the Excess free enthalpy of xylitol using oligofructose and xylitol as composite sweetener
Product mouthfeel is improved again.Product of the present invention meets the energy and nutritional need of needed by human body, many of function of blood sugar reduction because
Son synergistic effect has the effect of slowly increasing blood glucose after intake, can become the first choice of hyperglycemia population meal replacing food.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, right combined with specific embodiments below
A specific embodiment of the invention is described in detail.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, but the present invention can be with
Implemented using other than the one described here other way, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by the specific embodiments disclosed below.
Secondly, " one embodiment " or " embodiment " referred to herein, which refers to, may be included at least one realization side of the invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiments.
Embodiment 1:
Raw material weight proportioning of soup processed be cornstarch 50g, lactalbumin 15g, sunflower oil 13g, amylomaize 10g,
Oligofructose 4.45g, xylitol 3.68g, soybean powdery phosphatidase 2 g, konjac glucomannan 0.5g, conjugated linoleic acid 0.2g, casein calcium peptide
0.16g, tea polyphenols 0.6g, tea polysaccharide 0.5g, multi-vitamins 0.1g, molecular distillation type monoglyceride 0.05g, sucrose ester 0.05g,
Potassium chloride 1.2g, calcium carbonate 1.2g, magnesium sulfate 1g, konjac glucomannan 0.5g, sodium chloride 0.16g, casein calcium peptide 0.2g, different Vitamin C
Sour sodium 0.2g, taurine 0.03g, ascorbyl palmitate 0.03g, ferrous sulfate 0.03g, zinc sulfate 0.01g, manganese sulfate
0.005g, chromium picolinate 0.003g, tertiary sodium phosphate 0.003g.
It disperses 50g cornstarch and 10g amylomaize in 240mL water and cold starch solution is made.
0.05g sucrose ester and 0.05g molecular distillation type monoglyceride composite emulsifier are dissolved in 13g sunflower oil, and
0.2g conjugated linoleic acid is added under nitrogen protection, 50 DEG C of magnetic agitation 30min form oil-based system.
Cold starch solution (starch dispersion liquid) is added in oil-based system dropwise, magnetic agitation 30min forms stable W/O
Mixing and emulsifying system.
15g lactalbumin is added in 200mL water, magnetic agitation is to being completely dissolved.It is added into W/O mixing and emulsifying
In system, 2 formation W/O/W emulsion of high pressure homogenizer homogeneous are used after lasting stirring a period of time.
W/O/W emulsion is spray-dried: 130 DEG C of inlet temperature, 70 DEG C of outlet temperature carry out W/O/W emulsion
It is dry, charging rate 7.5ml/min.Spray drying gained powder is subjected to sterile mix after microwave disinfection with other raw-food materials
Merge bag distribution packaging, products obtained therefrom is low-glycemic brewed powder.
Embodiment 2:
Raw material weight proportioning of soup processed is pea starch 45g, lactalbumin 10g, sunflower oil 10g, and amylomaize 5g is low
Fructooligosaccharides 4g, xylitol 3g, soybean powdery phosphatidase 2 g, konjac glucomannan 0.5g, conjugated linoleic acid 0.2g, casein calcium peptide 0.1g, tea
Polyphenol 0.4g, tea polysaccharide 0.4g, multi-vitamins 0.1g, molecular distillation type monoglyceride 0.05g, sucrose ester 0.05g, potassium chloride
1.0g, calcium carbonate 1.5g, magnesium sulfate 1g, konjac glucomannan 0.5g, sodium chloride 0.16g, casein calcium peptide 0.2g, sodium isoascorbate
0.2g, taurine 0.03g, ascorbyl palmitate 0.03g, ferrous sulfate 0.03g, zinc sulfate 0.01g, manganese sulfate
0.002g, chromium picolinate 0.005g, tertiary sodium phosphate 0.005g.
It disperses 50g pea starch and 10g amylomaize in 240mL water and cold starch solution is made.
0.05g sucrose ester and 0.05g molecular distillation type monoglyceride composite emulsifier are dissolved in 10g sunflower oil, and
0.2g conjugated linoleic acid is added under nitrogen protection, 50 DEG C of magnetic agitation 30min form oil-based system.
Cold starch solution (starch dispersion liquid) is added in oil-based system dropwise, magnetic agitation 30min forms stable W/O
Mixing and emulsifying system.
10g lactalbumin is added in 200mL water, magnetic agitation is to being completely dissolved.It is added into W/O mixing and emulsifying
In system, 2 formation W/O/W emulsion of high pressure homogenizer homogeneous are used after lasting stirring a period of time.
W/O/W emulsion is spray-dried: 150 DEG C of inlet temperature, 70 DEG C of outlet temperature carry out W/O/W emulsion
It is dry, charging rate 7.5ml/min.Spray drying gained powder is subjected to sterile mix after microwave disinfection with other raw-food materials
Merge bag distribution packaging, products obtained therefrom is low-glycemic brewed powder.
Embodiment 3:
Raw material weight proportioning of soup processed be green starch 50g, lactalbumin 20g, sunflower oil 13g, amylomaize 10g,
Oligofructose 5g, xylitol 4g, soybean powdery phosphatidase 3 g, konjac glucomannan 0.5g, conjugated linoleic acid 0.3g, casein calcium peptide 0.16g,
Tea polyphenols 0.6g, tea polysaccharide 0.6g, multi-vitamins 0.1g, molecular distillation type monoglyceride 0.05g, sucrose ester 0.05g, potassium chloride
1.5g, calcium carbonate 1.2g, magnesium sulfate 1g, konjac glucomannan 0.7g, sodium chloride 0.2g, casein calcium peptide 0.5g, sodium isoascorbate
0.2g, taurine 0.03g, ascorbyl palmitate 0.03g, ferrous sulfate 0.03g, zinc sulfate 0.01g, manganese sulfate
0.007g, chromium picolinate 0.003g, tertiary sodium phosphate 0.007g.
It disperses 50g green starch and 10g amylomaize in 240mL water and cold starch solution is made.
0.05g sucrose ester and 0.05g molecular distillation type monoglyceride composite emulsifier are dissolved in 13g sunflower oil, and
0.2g conjugated linoleic acid is added under nitrogen protection, 50 DEG C of magnetic agitation 30min form oil-based system.
Cold starch solution (starch dispersion liquid) is added in oil-based system dropwise, magnetic agitation 30min forms stable W/O
Mixing and emulsifying system.
20g lactalbumin is added in 200mL water, magnetic agitation is to being completely dissolved.It is added into W/O mixing and emulsifying
In system, 2 formation W/O/W emulsion of high pressure homogenizer homogeneous are used after lasting stirring a period of time.
W/O/W emulsion is spray-dried: 170 DEG C of inlet temperature, 70 DEG C of outlet temperature carry out W/O/W emulsion
It is dry, charging rate 7.5ml/min.Spray drying gained powder is subjected to sterile mix after microwave disinfection with other raw-food materials
Merge bag distribution packaging, products obtained therefrom is low-glycemic brewed powder.
Embodiment 4:
Raw material weight proportioning of soup processed be cornstarch 50g, lactalbumin 12g, sunflower oil 13g, amylomaize 10g,
Oligofructose 4.45g, xylitol 3.68g, soybean powdery phosphatidase 2 g, konjac glucomannan 0.5g, conjugated linoleic acid 0.3g, casein calcium peptide
0.16g, tea polyphenols 0.55g, tea polysaccharide 0.5g, multi-vitamins 0.1g, molecular distillation type monoglyceride 0.05g, sucrose ester
0.05g, potassium chloride 1.0g, calcium carbonate 1.5g, magnesium sulfate 1g, konjac glucomannan 0.5g, sodium chloride 0.16g, casein calcium peptide 0.2g are different
Sodium ascorbate 0.2g, taurine 0.04g, ascorbyl palmitate 0.03g, ferrous sulfate 0.03g, zinc sulfate 0.01g, sulphur
Sour manganese 0.002g, chromium picolinate 0.005g, tertiary sodium phosphate 0.005g.
It disperses 50g cornstarch and 10g amylomaize in 240mL water and cold starch solution is made.
0.05g sucrose ester and 0.05g molecular distillation type monoglyceride composite emulsifier are dissolved in 13g sunflower oil, and
0.2g conjugated linoleic acid is added under nitrogen protection, 50 DEG C of magnetic agitation 30min form oil-based system.
Cold starch solution (starch dispersion liquid) is added in oil-based system dropwise, magnetic agitation 30min forms stable W/O
Mixing and emulsifying system.
12g lactalbumin is added in 200mL water, magnetic agitation is to being completely dissolved.It is added into W/O mixing and emulsifying
In system, 2 formation W/O/W emulsion of high pressure homogenizer homogeneous are used after lasting stirring a period of time.
W/O/W emulsion is spray-dried: 150 DEG C of inlet temperature, 70 DEG C of outlet temperature carry out W/O/W emulsion
It is dry, charging rate 8ml/min.Spray drying gained powder is subjected to sterile mix with other raw-food materials after microwave disinfection
And bag distribution packaging, products obtained therefrom are low-glycemic brewed powder.
Embodiment 5:
Raw material weight proportioning of soup processed be cornstarch 50g, lactalbumin 13g, sunflower oil 13g, amylomaize 10g,
Oligofructose 4.45g, xylitol 3.68g, soybean powdery phosphatidase 2 g, konjac glucomannan 0.5g, conjugated linoleic acid 0.2g, casein calcium peptide
0.16g, tea polyphenols 0.45g, tea polysaccharide 0.4g, multi-vitamins 0.1g, molecular distillation type monoglyceride 0.05g, sucrose ester
0.05g, potassium chloride 1.0g, calcium carbonate 1.5g, magnesium sulfate 1g, konjac glucomannan 0.5g, sodium chloride 0.16g, casein calcium peptide 0.2g are different
Sodium ascorbate 0.2g, taurine 0.04g, ascorbyl palmitate 0.03g, ferrous sulfate 0.03g, zinc sulfate 0.01g, sulphur
Sour manganese 0.002g, chromium picolinate 0.005g, tertiary sodium phosphate 0.005g.
It disperses 50g cornstarch and 10g amylomaize in 240mL water and cold starch solution is made.
0.05g sucrose ester and 0.05g molecular distillation type monoglyceride composite emulsifier are dissolved in 13g sunflower oil, and
0.2g conjugated linoleic acid is added under nitrogen protection, 50 DEG C of magnetic agitation 30min form oil-based system.
Cold starch solution (starch dispersion liquid) is added in oil-based system dropwise, magnetic agitation 30min forms stable W/O
Mixing and emulsifying system.
13g lactalbumin is added in 200mL water, magnetic agitation is to being completely dissolved.It is added into W/O mixing and emulsifying
In system, 2 formation W/O/W emulsion of high pressure homogenizer homogeneous are used after lasting stirring a period of time.
W/O/W emulsion is spray-dried: 170 DEG C of inlet temperature, 70 DEG C of outlet temperature carry out W/O/W emulsion
It is dry, charging rate 8.5ml/min.Spray drying gained powder is subjected to sterile mix after microwave disinfection with other raw-food materials
Merge bag distribution packaging, products obtained therefrom is low-glycemic brewed powder.
Ultramicro grinding of the present invention refers to using air-flowing type or mechanical disintegrating apparatus, is milled, is rushed to material
It hits, shear, in crushing material to partial size be 15~20 μm of subparticle by partial size, the material after ultramicro grinding is more convenient for water
The migration divided, is more evenly distributed in material, is convenient for the intermolecular crosslinking of heterogeneity material, and product brew is more preferable.But it is another
On the one hand, it can make to topple over material when reconstituting and fly upward if product particle is meticulous, therefore experiments have shown that 15~20 μm of subparticle rushes
Adjust effect best.
The discussion of each embodiment brewed powder powder instant capacity of the present invention:
(1) it reconstitutes influence of the water temperature to instant capacity: reconstituting experiment in the case where reconstituting 40~80 DEG C of water temperature, obtain punching of the present invention
The optimum water temperature of powder is adjusted, as shown in the table:
Table 1 reconstitutes influence of the water temperature to brewed powder instant capacity
Conglomeration rate involved in the test method is determined by the following procedure: weighing brewed powder 50g in beaker, adds
The hot water 400mL for entering 40~80 DEG C, is sufficiently stirred 10min, then observes conglomeration, lamination；Then with 20 mesh screens to molten
Liquid is filtered, and is rinsed agglomeration object with clear water, is put into drying box and dries to constant weight, band sieve is weighed, and subtracting sieve weight is
The weight of agglomeration object, the calculation formula of conglomeration rate are as follows: conglomeration rate (%)=(conglomeration object weight/coffee beverage powder) × 100.
From 1 test result of table it is found that reconstitute water temperature be 60 DEG C when, the instant capacity of brewed powder is best.It needs to consider to rush simultaneously
It adjusts nutritional ingredient contained in powder to be easy decomposed metamorphic at high temperature, is such as dissolved in 80 DEG C of water, polyphenol content will in 10min
Loss 35.4%, so under comprehensively considering, selected 60 DEG C of optimum water temperatures reconstituted for brewed powder.
(2) reconstitute influence of the water to instant capacity: reconstituting water is important one of the influence factor of brewed powder instant capacity, choosing
It selects to reconstitute water and be 4 times, 6 times, 8 times, 10 times, 12 times of brewed powder quality and be tested, brewed powder is determined by subjective appreciation
Most suitable water when reconstituting.Results of sensory evaluation is shown: when reconstituting water is 8 times of brewed powder quality, mouthfeel is best, and shape
At conglomeration it is minimum.
(3) it influence of the addition stabilizer to brewed powder instant capacity: since to reconstitute rear property unstable for brewed powder, was reconstituting
Phenomena such as being easy to happen layering in journey, uniting, sink to the bottom, so steady by addition multi-vitamins, molecular distillation type monoglyceride etc.
Agent is determined to inquire into and solve the stability problem after brewed powder reconstitutes.Pass through the examination to plurality of stable agent and its dosage in the present invention
It tests, reconstituting the best stabilizer of effect is multi-vitamins and molecular distillation type monoglyceride.
Efficient liquid is used after filter (aperture: 0.8 μm) filtering with the brewed powder in distilled water dilution embodiment 1
Phase chromatography, installation import the liquid chromatogram packed column L-columm of octadecylTMODS uses A liquid and B liquid at 35 DEG C of column temperature
According to the catechins in gradient method measurement filtered fluid.Mobile phase A liquid is the distilled water solution containing 0.1mol/L acetic acid,
B liquid is the acetonitrile solution containing 0.1mol/L acetic acid, and sample injection rate is that 20 μ L, UV detector wavelengths are 280nm.
1 brewed powder 2g of Example, is dissolved in 20ml distilled water, add ethyl alcohol to concentration of alcohol be 70% when precipitating for 24 hours
Centrifugation.In sediment plus 4ml 2mol/L trifluoroacetic acid makes it dissolve and is transferred in glass tube sealing and seals, 100 DEG C of insulating boxs
After middle degradation 8h, glass fiber filter paper is filtered, and is concentrated under reduced pressure on rotary evaporator and is added water to be evaporated under reduced pressure again repeatedly, to remove three
It is removed after fluoroacetic acid to small size, uses N2Air-blowing adds the monosaccharide of water 4ml dissolution degradation to no tart flavour.2.0ml lysate is respectively taken,
1 drop ammonium hydroxide and 1.0m l inositol (making internal standard) is added dropwise, respectively plus sodium borohydride 30mg, shakes up overnight, monosaccharide is made to be converted into sugar alcohol,
It is separately added into Dowex 50W-X8 (H again+) ion exchange resin, except decationizing to aqueous solution is in acidity.Filtering, filtrate subtract
Pressure is evaporated, and repeatedly plus methanol is evaporated off borate 5 times totally.Residue is transferred in small test tube with a little methanol, uses N2Air-blowing is dry, sets
2d in drier adds trimethyl silicane miaow 0.1ml after being completely dried, and sufficiently vibrates, sugar alcohol is made to be converted into silica-ether compound,
Arabinose content is measured as gas chromatographic analysis.
Test measurement, the ratio of the content in brewed powder containing catechin and arabinose content is 0.69 at this time.Experiment
Male mice 10 are selected, every group is established hyperglycemia mouse model using high lipid diet, under the premise of not influencing mouse feed,
Give tea polysaccharide (12g/kg basal feed), tea polyphenols (12g/kg basal feed), 1 brewed powder feeding equal amount of embodiment again simultaneously
Survey blood glucose level.After continuous feeding 30 days, 1 brewed powder group of embodiment can make hyperglycemia mouse blood sugar value by (15.52 ± 1.89)
Mmol/L is down to (10.88 ± 0.89) mmol/L, and tea polysaccharide group and the blood glucose value of tea polyphenols group hyperglycemia mouse are down to respectively
(12.45±2.78)mmol/L,(11.38±3.67)mmol/L.Conclusion: the blood sugar reducing function of 1 brewed powder of embodiment in the present invention
It is significantly better than tea polysaccharide group and tea polyphenols group.
The test of 1~embodiment of embodiment 5 is shown: when the content and arabinose content in brewed powder containing catechin
Ratio be 0.56~0.80 between when, blood sugar decreasing effect becomes apparent from.
In the present invention, the selection of other components:
1, experiment shows: amylomaize has the characteristics that resist that swelling, gelatinization point is high, film forming is strong, in people
It is not easy in body digestive system by enzyme hydrolysis, so playing a significant role in terms of delaying blood glucose rise, reducing food blood sugar index.
2, experiment shows: casein calcium peptide (CCP) is a kind of efficient accelerating agent of calcium absorption.Calcium salt in food is in gastric juice
When becoming solubility calcium under effect, but entering neutrality into the small intestine of weakly alkaline environment, a portion calcium ion and phosphoric acid knot
Conjunction forms insoluble calcium phosphate precipitation and can not be absorbed by the body.The presence of casein calcium peptide can prevent the precipitating of calcium phosphate, make
Calcium ion is constantly in free state, to improve the absorptivity of calcium in food.
3, experiment shows: taurine is as a kind of nutrition fortifier, in addition to disappearing in prevention cardiovascular disease and promotion fat
Change absorption aspects to play an important role, it also can bind to the insulin receptor, and promotes cellular uptake and utilizes glucose, accelerates sugared ferment
Solution reduces blood sugar concentration.
4, experiment shows: chromium picolinate is product of the trace element chromium necessary to human body in conjunction with pyridine acid.Pyridine
The combination of acid and trivalent chromium can promote effective absorption of chromium.Chromium picolinate can be improved insulin active, make body using less
The insulin of amount quickly eliminates glucose from blood.For hyperglycemia and diabetic, trivalent chromium is supplemented in vivo
Be conducive to adjust blood glucose, hypoglycemic effect becomes apparent from the case that low dose is taken for a long time.
5, experiment shows: polyphenolic substance is the general name for having the plant component of several phenolic hydroxyl group in molecular structure, main
It to include phenolic acid class and flavone compound.Polyphenol compound has certain oxidation resistance, is turned into that can generate peroxide
With and the superoxide anion and the free radicals such as hydroxy radical that cause structure and function to be damaged has apparent scavenging effect, it is anti-oxidant
Function has good result to the prevention of diabetes chronic diseases.
6, experiment shows: plant polyphenol can be by inhibiting carbohydrate inversion enzyme such as small intestine glucuroide and pancreas α-
Amylase postpones Starch Hydrolysis, and the release and absorption of delay glucose can be such that postprandial blood sugar slowly increases, to reach control
The effect of blood glucose processed.
7, experiment shows: plant polyphenol can act synergistically with other function ingredient enhances hypoglycemic effect.Tea polyphenols with
Influence of the tea polysaccharide immixture to hyperglycemia mouse body index, zoopery knot show that tea polysaccharide and tea polyphenols act synergistically
The blood glucose value of hyperglycemia mouse can be reduced, glucose is promoted to be converted to hepatic glycogen, and is imitated compared with tea polysaccharide independent role
Fruit is significant.
In addition to this, polyphenolic substance is integrated to protein network structure by affinity interaction by the protein in food
In, there are absorption, concentration and stable to the polyphenol in system, and obtained compound still has fat and hyperglycemia mouse
There is significant effect of lowering blood sugar.De-fatted soya protein Powder is added in the grape juice after dilution and is found with skimmed soybean protein
The increase of powder content, dissociate in stoste anthocyanidin, procyanidine and total phenol content reduce, and show the albumen network structure to polyphenol
Compound has enrichment.The hyperglycemia for the albumen composition feeding high lipid diet induction rich in polyphenol that separation is obtained is small
The level of postprandial blood sugar of mouse, experimental group significantly reduces, and shows that the compound is used with preferable effect of reducing blood sugar.
Molecular distillation type monoglyceride and sucrose ester form composite emulsifier, and the character for reconstituting rear lotion has good
Stabilization.In the case that experiment shows that Walnut Milk is added with the mass ratio of 5:5 in monoglyceride and sucrose ester, sample particle diameter reduces,
Being centrifuged newborn analysis rate and rate of deposition reduces, and increases storage stability and improves flavor, this composite emulsifier is applied to brewed powder
In to reconstitute lotion character have improvement result.
The features such as microwave disinfection is with its short processing time, penetration power is strong, homogeneous heating and weight is maintained to food quality
It acts on.Now, microwave disinfection has been widely used for the process of manufacture of fluid, semisolid and solid powder product.Have
Experiment shows the fresh reed inoxidizability enhancing after microwave disinfection, and nutritive loss is few, and chlorophyll loss is few, bright-colored.It is micro-
Tea polyphenols loss amount is far fewer than high temperature high pressure sterilizing in the sterile-processed tea beverage of wave, therefore microwave disinfection is to warm in tea beverage
The preservation of quick property substance has preferable effect.
It can be seen that product of the present invention main component has cornstarch, lactalbumin, sunflower oil etc., meet hyperglycemia
Crowd's normal energetic requirements, the ingredients such as conjugated linoleic acid, konjac glucomannan, chromium picolinate, tea polyphenols for stimulating insulin secretion,
Inhibit alpha-amylase and alpha-glucosidase activity, reduce blood glucose rise speed with good effects.A small amount of oligofructose and wood
The addition of sugar alcohol avoids the facilitation to blood glucose rise while improving product mouthfeel.The product is convenient quick, rich
Containing multiple nutritional components, body energy demand can satisfy, be suitble to each age group consumer especially hyperglycemia population edible.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferable
Embodiment describes the invention in detail, those skilled in the art should understand that, it can be to technology of the invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered in this hair
In bright scope of the claims.
Claims (8)
1. a kind of processing method of brewed powder, it is characterised in that: including,
The preparation of W/O emulsion: 45~55 parts of starch and 5~15 parts of amylomaizes are dispersed in water and cold starch is made
.07 parts of molecule distillating monoglyceride composite emulsifiers of the .07 parts of sucrose esters of 0 .03~0 and 0 .03~0 are dissolved in 10~15 by solution
In part sunflower oil, and the .3 parts of conjugated linoleic acid of 0 .1~0 are added under nitrogen protection, 45~55 DEG C of stirring 20~40min shapes
At oil-based system, the cold starch solution is added to dropwise in the oil-based system, 20~40min of stirring forms stable W/O
Emulsion；
The preparation of W/O/W emulsion: 10~20 parts of lactalbumins are added to the water, and stirring is to being completely dissolved to obtain lactalbumin
The prepared W/O emulsion is slowly added in the aqueous whey protein solution by aqueous solution, homogeneous after lasting stirring；
Spray drying: 130 DEG C~170 DEG C of inlet temperature, 65~75 DEG C of outlet temperature, W/O/W emulsion is dried, will be sprayed
The dry gained powder of mist with 4~5 parts of oligofructose, 3 .5~4 part of xylitol .5 parts of .5~2 of soybean powdery phosphatidase 1, chlorination
1~1 .5 parts of potassium, 1~1 .5 parts of calcium carbonate, 1~1 .2 parts of magnesium sulfate .8 parts of konjac glucomannan 0 .1~0,0 .1~0 of sodium chloride
.2 part .3 parts of casein calcium peptide 0 .1~0 .6 parts of tea polyphenols 0 .4~0 .6 parts of tea polysaccharide 0 .4~0, multi-vitamins 0
.1~0 .3 parts .3 parts of sodium isoascorbate 0 .1~0 .05 parts of taurine 0 .01~0, ascorbyl palmitate 0
.01~0 .05 parts .05 parts of ferrous sulfate 0 .01~0 .02 parts of zinc sulfate 0 .01~0, manganese sulfate 0 .003~0 .007
Part, chromium picolinate 0 .001~0 .005
Part .005 parts of tertiary sodium phosphate 0 .001~0 is mixed after microwave disinfection and bag distribution packaging, and products obtained therefrom is hypoglycemia
The brewed powder of index.
2. the processing method of brewed powder according to claim 1, it is characterised in that: in the spray drying step
It afterwards, further include being pulverized to the brewed powder, so that being crushed to the subparticle that partial size is 15~20 μm.
3. the processing method of brewed powder according to claim 1 or 2, it is characterised in that: the starch includes corn
One or more of starch, pea starch, green starch.
4. the processing method of brewed powder according to claim 1 or 2, it is characterised in that: in the spray drying,
Charging rate is the .5ml/min of 7.5ml/min~8.
5. the processing method of brewed powder according to claim 1 or 2, it is characterised in that: the system of the W/O emulsion
In standby, 0 .05 parts of sucrose ester and 0 .05 parts of molecule distillating monoglyceride composite emulsifier are dissolved in 13 portions of sunflower oils.
6. the processing method of brewed powder according to claim 1 or 2, it is characterised in that: in terms of mass parts, the tea
0 .4 parts of polyphenol, 0 .4 parts of the tea polysaccharide.
7. a kind of brewed powder of processing method preparation according to claim 1, it is characterised in that: in terms of mass parts,
Including,
45~55 parts of starch, 5~15 parts of amylomaize .07 parts of sucrose ester 0 .03~0, molecule distillating monoglyceride are multiple
With .07 parts of emulsifier 0 .03~0,10~15 parts of sunflower oil .3 parts of conjugated linoleic acid 0 .1~0, lactalbumin 10~20
Part, 4~5 parts of oligofructose, 3 .5~4 part of xylitol .5 parts of .5~2 of soybean powdery phosphatidase 1,1~1 .5 parts of potassium chloride, carbon
1~1 .5 parts of sour calcium, 1~1 .2 parts of magnesium sulfate .8 parts of konjac glucomannan 0 .1~0 .2 parts of sodium chloride 0 .1~0, calcium caseinate
.3 parts of peptide 0 .1~0 .6 parts of tea polyphenols 0 .4~0 .6 parts of tea polysaccharide 0 .4~0 .3 parts of multi-vitamins 0 .1~0,
0.1~0.3 part of sodium isoascorbate, 0.01~0.05 part of taurine, 0.01~0.05 part of ascorbyl palmitate, sulfuric acid is sub-
0.01~0.05 part of iron, 0.01~0.02 part of zinc sulfate, 0.003~0.007 part of manganese sulfate, chromium picolinate 0.001~0.005
Part, 0.001~0.005 part of tertiary sodium phosphate.
8. brewed powder according to claim 7, it is characterised in that: wherein,
With the gas-chromatography of content and use silicon ether derivant in the brewed powder of high effective liquid chromatography for measuring containing catechin
The ratio of the arabinose content of method measurement is 0.56~0.80.
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| CN102511849A (en) * | 2011-12-21 | 2012-06-27 | 安徽天歌鹅业有限责任公司 | Preparation method of goose bone meal solid instant powder |
| CN104366260A (en) * | 2014-11-20 | 2015-02-25 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Starch-based high-dietary-fiber mixing powder and preparation method thereof |
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| CN102511849A (en) * | 2011-12-21 | 2012-06-27 | 安徽天歌鹅业有限责任公司 | Preparation method of goose bone meal solid instant powder |
| CN104366260A (en) * | 2014-11-20 | 2015-02-25 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Starch-based high-dietary-fiber mixing powder and preparation method thereof |
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