CN105942143A - Oat high-fiber food capable of clearing away fire, moisturizing intestine and stimulating appetite and preparation method of oat high-fiber food - Google Patents
Oat high-fiber food capable of clearing away fire, moisturizing intestine and stimulating appetite and preparation method of oat high-fiber food Download PDFInfo
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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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses an oat high-fiber food capable of clearing away fire, moisturizing the intestine and stimulating the appetite, and a preparation method of the oat high-fiber food. The oat high-fiber food is prepared from the following raw materials in parts by weight: 500-600 parts of oat, 30-35 parts of haw powder, 10-12 parts of trehalose, 10-12 parts of honeysuckle flowers, 10-12 parts of centella asiatica herb, 13-15 parts of celery cellulose, 13-15 parts of immature fruits of terminalia chebula, 15-18 parts of linseed oil, 30-35 parts of caramel, 30-35 parts of pomelo honey, 15-18 parts of apple vinegar, 5-6 parts of menthol and 10-12 parts of radix rehmanniae. The oat high-fiber food capable of clearing away fire, moisturizing the intestine and stimulating the appetite disclosed by the invention is rich in nutrition and easy to absorb, and effective components contained in the oat high-fiber food have the health-care functions of clearing away fire, moisturizing the intestine, stimulating the appetite, promoting digestion, enhancing immunity, resisting ageing and the like.
Description
Technical field
The present invention relates to oat food technical field, particularly relate to one and relieve inflammation or internal heat intestine moistening appetizing Herba bromi japonici fiber diet and preparation method thereof.
Background technology
Chinese Academy of Medical Sciences's health research the Comprehensive analysis results of the four kind main food nutritional labelings usually edible to the mankind in 1981 show, protein and the fat content of naked oats all rank first, and 8 kinds of amino acid whose content of the needed by human especially evaluating protein nutritive value height the most all rank first.Wherein, the lysine content with increasing intelligence and strong bone function is 2.30～2.65 times of Semen Tritici aestivi and rice, and the tryptophane preventing and treating anemia and alopecia is more than 1.7 times of Semen Tritici aestivi and Semen setariae.The Britain " Nong Yu food department " the comprehensive analysis to four kinds of cereal crops lipid nutrition compositions, the content of oat fat is the abundantest, and rich in substantial amounts of unsaturated fatty acid.According to another the result of the unit analysises such as analysis center of the Chinese Academy of Agricultural Sciences, the linoleic acid content in naked oats accounts for the 38.1%～52.0% of fat content, and oleic acid accounts for the 30%～40% of unsaturated fatty acid, and the heat of release and the content of calcium are also apparently higher than other grain.The water soluble dietary fiber of Herba bromi japonici is mainly beta glucan, content is the highest, it it is 4.7 times of Semen Tritici aestivi, 7.7 times of Semen Maydis, it forms colloid at little enteral, produces high viscosity environment, absorbs cholesterol, bile and discharge it external as sponge, minimizing cholesterol is in the absorbed chance of little enteral, thus contributes to reducing cholesterol level.Water soluble dietary fiber in Herba bromi japonici also has the effect that mild blood glucose after meal rises, and contributes to controlling the blood sugar level of diabetics.Additionally, beta glucan can also improve digestive function, promote gastrointestinal peristalsis, improve constipation symptom therefore there is potential food applications and be worth, as improved dough characters as foodstuff glue, food thickening agent.Compared with other corn, Herba bromi japonici has the component for reducing blood fat such as the protein of nutritive equilibrium, highly-water-soluble colloid dietary fiber, has important value to improving level of human health.Malting makes corn sprout to change the process of grain component, has continued to use thousand.Such as, these storage resource conversion be sugared, fatty acid and aminoacid by carbohydrate, lipid and the albumen that malting procedure decomposition is complicated, and these materials are more nutritious, more can be utilized by corn itself, for the further growth of idiosome, and consumed by organism.Herba bromi japonici alkaloid content in Herba bromi japonici outer layer is always above starchy endosperm, and this shows that Herba bromi japonici alkaloid is mainly distributed on bran portion.Using prior art through meticulously cultivating, in dry oat grain, the level of Herba bromi japonici alkaloid can increase to about the 130% of base level.Substantially it follows that the germination product containing sufficiently high content Herba bromi japonici alkaloid can not be produced, to obtain above-mentioned desired physiological reaction by the technology increasing Herba bromi japonici alkaloid of germinateing at present from existing research.In addition, also the oat grain sprouted is caused to have the oat grain of root, bud and part depletion because increasing the germination of Herba bromi japonici alkaloid, germination process, when especially germinating time was more than 2 days, therefore relevant with Herba bromi japonici sprouting with other owing to there is root, plumule anatomical structure change, limits the product that germinateed for any further dry fractionation, the application milled.Additionally, the prior art developed is mainly used in there is shell Herba bromi japonici, the oat grain germinateed is caused still to adhere to shell.Shelled by mechanical means such as collision or compressed air before germinateing, it is widely used in industry and " polishing " step afterwards, namely remove and be positioned at the trichome outside Herba bromi japonici, the integrity of this possible major injury oat grain, cause oat grain damage not germinate.It addition, shelling and the polishing of germination product also become complicated because of flexibility and the variable density of the material that germinates.The oat malt sprouted is made up of root, bud, the grain of germinated oat of part depletion, very difficult being worn into by the oat grain germinateed is suitable for the most edible traditional oat products such as oatmeal, Herba bromi japonici bran or oatmeal, directly to eat or to be used for making bakery product as component.In addition, it is contemplated that it has also been observed that heredity, the strong interaction of environment, the Herba bromi japonici of high-load Herba bromi japonici alkaloid may be produced by traditional breeding technique, it means that a long solution, perhaps need a lot of year the most just can complete.But by making Herba bromi japonici dormancy carry out wig bud, cause Herba bromi japonici alkaloid concentrations in Herba bromi japonici to improve and do not sprout.
Lactic acid bacteria is during fermented cereal, and along with the amount reproduction of lactic acid bacteria, organic acid growing amount increases, and corn endogenous protease is activated.Acid and the common effect of enzyme so that the Vitro Digestibility of oatmeal albumen dramatically increases.Foreign study shows, during lactic acid bacteria fermentation Semen Tritici aestivi and rye (Secale cereale L.), protein there occurs obvious Degradation.Micromolecule polypeptide and aminoacid both compositions are the most digested, and can also affect the local flavor of fermented foodstuff, especially as the important prerequisite material of volatile ingredient.Therefore, the oat products after lactobacillus casei with two kinds of lactic acid bacteria fermentations of bacillus bifidus has more absorbable feature, improves the nutritive value of Herba bromi japonici.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that one relieve inflammation or internal heat intestine moistening appetizing Herba bromi japonici fiber diet.
The present invention is achieved by the following technical solutions:
One relieve inflammation or internal heat intestine moistening appetizing Herba bromi japonici fiber diet, be made up of following raw materials in part by weight:
Herba bromi japonici 500-600, Fructus Crataegi powder 30-35, trehalose 10-12, Flos Lonicerae 10-12, Herba Centellae 10-12, Herba Apii graveolentis cellulose 13-15, Fructus chebulae immaturus 13-15, Semen Lini oil 15-18, caramel 30-35, Fructus Citri grandis honey 30-35, apple vinegar 15-18, Mentholum 5-6, Radix Rehmanniae 10-12.
Described one relieve inflammation or internal heat intestine moistening appetizing Herba bromi japonici fiber diet, be made up of the following step:
1), Herba bromi japonici is inserted in cleaning machine it is carried out, dedusting, roguing, de-stone, use, under 0.25-0.3% aqueous sodium hypochlorite solution room temperature, these seeds are carried out surface sterilization, dark wig bud 4-7 days in temperature controls as the temperature control baking oven of 30-32 DEG C, it is placed in again in infrared baking box and bakes, in 140-200 DEG C, bake 8-15min；
2), by Flos Lonicerae, Herba Centellae, Fructus chebulae immaturus, Radix Rehmanniae hot-water soak, clean up, add apple vinegar and the water of 15-20 times amount, slow fire heats, and makes decoction concentrate and halves, filter impurity, collects filtrate；
3), by step 1 gains with step 2 gains mixing and mix thoroughly, regulation pH value is in 6-6.5, in 37-39 DEG C of constant temperature, adds the mixture that inoculum concentration is the lactobacillus casei that activated of 8-9% and bacillus bifidus 1:1, quiescent culture 36-40 hour；
4), step 3 gains are mixed with Fructus Crataegi powder, Herba Apii graveolentis cellulose, Semen Lini oil, Mentholum, use second homogenate technique, 60-65 DEG C for the first time, 35-40MPa, 50-60 DEG C for the second time, 55-65MPa；
5), by step 4 gains aseptic condition add 10-12% weight portion oligomeric galactose, fill is moulding, pre-freeze 3-5 hour, then lyophilizing 16-20 hour；
6), step 5 gains surface trehalose, caramel, the honeydew of Fructus Citri grandis honey mixing being smoothened, package encapsulation preserves.
The invention have the advantage that
1, the present invention adds appropriate Semen Lini oil, the stabilising system that oil and albumen cooperatively form, making oat food i.e. have good stability without adding stabilizer, during lactic acid bacteria fermentation, some organic acid of release can also extend the shelf life of fermented food.
2, by making Herba bromi japonici dormancy carry out wig bud, cause Herba bromi japonici alkaloid concentrations in Herba bromi japonici to improve and do not sprout, thus avoid, because seed germination grows up to root, bud, consuming nutrition, affecting sense organ and quality.
3, the oat products after lactobacillus casei with two kinds of lactic acid bacteria fermentations of bacillus bifidus has more absorbable feature, adds oligomeric galactose, and as protective agent, cryodesiccated survival rate is higher.
4, β--glucosan has blood fat reducing, blood sugar lowering, immunostimulant and the big class health care of prebiotic effect four, and its content in Herba bromi japonici occupy first of corn, therefore the complete oat products of solid fermentation is in addition to the effect with probiotic bacteria, also has beta glucan health care.
Detailed description of the invention
One relieve inflammation or internal heat intestine moistening appetizing Herba bromi japonici fiber diet, be made up of following raw materials in part by weight:
Herba bromi japonici 500, Fructus Crataegi powder 30, trehalose 10, Flos Lonicerae 10, Herba Centellae 10, Herba Apii graveolentis cellulose 13, Fructus chebulae immaturus 13, Semen Lini oil 15, caramel 30, Fructus Citri grandis honey 30, apple vinegar 15, Mentholum 5, the Radix Rehmanniae 10.
Described one relieve inflammation or internal heat intestine moistening appetizing Herba bromi japonici fiber diet, be made up of the following step:
1), Herba bromi japonici is inserted in cleaning machine it is carried out, dedusting, roguing, de-stone, use, under 0.25% aqueous sodium hypochlorite solution room temperature, these seeds are carried out surface sterilization, dark wig bud 4 days in the temperature control baking oven that temperature control is 30 DEG C, it is placed in again in infrared baking box and bakes, in 140 DEG C, bake 8min；
2), by Flos Lonicerae, Herba Centellae, Fructus chebulae immaturus, Radix Rehmanniae hot-water soak, clean up, add apple vinegar and the water of 18 times amount, slow fire heats, and makes decoction concentrate and halves, filter impurity, collects filtrate；
3), by step 1 gains with step 2 gains mixing and mix thoroughly, regulation pH value, in 6, in 37 DEG C of constant temperature, adds the mixture that inoculum concentration is 8% lactobacillus casei activated and bacillus bifidus 1:1, quiescent culture 36 hours；
4), step 3 gains are mixed with Fructus Crataegi powder, Herba Apii graveolentis cellulose, Semen Lini oil, Mentholum, use second homogenate technique, 60 DEG C for the first time, 35MPa, 50 DEG C for the second time, 55MPa；
5), adding the oligomeric galactose of 10% weight portion by step 4 gains at aseptic condition, fill is moulding, pre-freeze 3 hours, then lyophilizing 16 hours；
6), step 5 gains surface trehalose, caramel, the honeydew of Fructus Citri grandis honey mixing being smoothened, package encapsulation preserves.
Claims (2)
1. the intestine moistening appetizing Herba bromi japonici fiber diet that relieves inflammation or internal heat, it is characterised in that be made up of following raw materials in part by weight:
Herba bromi japonici 500-600, Fructus Crataegi powder 30-35, trehalose 10-12, Flos Lonicerae 10-12, Herba Centellae 10-12,
Herba Apii graveolentis cellulose 13-15, Fructus chebulae immaturus 13-15, Semen Lini oil 15-18, caramel 30-35, Fructus Citri grandis honey 30-35,
Apple vinegar 15-18, Mentholum 5-6, Radix Rehmanniae 10-12.
One the most according to claim 1 relieve inflammation or internal heat intestine moistening appetizing Herba bromi japonici fiber diet, it is characterised in that be by
The following step is made:
1), by Herba bromi japonici insert in cleaning machine and be carried out, dedusting, roguing, de-stone, use 0.25-0.3%
Under aqueous sodium hypochlorite solution room temperature, these seeds are carried out surface sterilization, control the temperature control for 30-32 DEG C in temperature
Dark wig bud 4-7 days in baking oven, then be placed in infrared baking box and bake, in 140-200 DEG C, bake
8-15min；
2), by Flos Lonicerae, Herba Centellae, Fructus chebulae immaturus, Radix Rehmanniae hot-water soak, clean up, addition Fructus Mali pumilae
Vinegar and the water of 15-20 times amount, slow fire heats, and makes decoction concentrate and halves, filter impurity, collects filtrate；
3), by step 1 gains with step 2 gains mix and mix thoroughly, regulation pH value in 6-6.5, in
37-39 DEG C of constant temperature, adds the mixture that inoculum concentration is the lactobacillus casei that activated of 8-9% and bacillus bifidus 1:1,
Quiescent culture 36-40 hour；
4), step 3 gains are mixed with Fructus Crataegi powder, Herba Apii graveolentis cellulose, Semen Lini oil, Mentholum, adopt
Use second homogenate technique, 60-65 DEG C for the first time, 35-40MPa, 50-60 DEG C for the second time, 55-65MPa；
5), by step 4 gains aseptic condition add 10-12% weight portion oligomeric galactose, fill is moulded
Shape, pre-freeze 3-5 hour, then lyophilizing 16-20 hour；
6), step 5 gains surface trehalose, caramel, the honeydew of Fructus Citri grandis honey mixing being smoothened, package encapsulation is protected
Deposit.
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| CN201610288813.4A CN105942143A (en) | 2016-04-28 | 2016-04-28 | Oat high-fiber food capable of clearing away fire, moisturizing intestine and stimulating appetite and preparation method of oat high-fiber food |
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| Country | Link |
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2016
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