CN106962943B - Selenium-rich dark plum kernel protein powder, energy bar prepared from selenium-rich dark plum kernel protein powder and preparation method of energy bar - Google Patents
Selenium-rich dark plum kernel protein powder, energy bar prepared from selenium-rich dark plum kernel protein powder and preparation method of energy bar Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- 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
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- Polymers & Plastics (AREA)
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Abstract
The invention belongs to the technical field of deep processing of food, and discloses selenium-rich dark plum kernel protein powder, an energy bar prepared from the selenium-rich dark plum kernel protein powder and a preparation method of the selenium-rich dark plum kernel protein powder, wherein the selenium-rich dark plum kernel protein powder consists of 30-60 parts of dark plum kernel, 20-40 parts of dark plum leaf, 10-30 parts of malt and 10-20 parts of medlar; the method comprises the following steps: cleaning and air drying mume fructus kernel, and separating shell and kernel; cleaning mume fructus leaves with water, and draining; quickly heating mume fructus kernel, pouring into a blower, blowing off endothelium, and taking out the kernel; squeezing peeled mume fructus kernel at low temperature to obtain defatted kernel cake, pulverizing, sieving, feeding into a leacher, steaming at 60 deg.C, and micronizing to obtain defatted kernel protein powder; pulverizing mume fructus nucleocapsid, mume fructus leaf, fructus Hordei Germinatus, and fructus Lycii into fine particles, sieving, mixing with defatted nut protein powder, and adding water to obtain emulsion; spray drying the emulsion, sterilizing by irradiation, and canning; changing the dark plum kernel and the dark plum leaves into valuable, reducing the hidden trouble of environmental pollution and effectively improving the comprehensive production benefit of the dark plum.
Description
Technical Field
The invention belongs to the technical field of deep processing of foods, and particularly relates to selenium-rich dark plum kernel protein powder, an energy bar prepared from the selenium-rich dark plum kernel protein powder and a preparation method of the energy bar.
Background
Selenium is a trace element essential to the human body. Selenium has multiple physiological functions of resisting oxidation, preventing cancer, antagonizing heavy metal toxicity, coordinating oxidation and the like. The main source of selenium in the body is food, so that the selenium content of food directly influences the selenium nutrition level of human body. The Chinese Nutrition society survey shows that the average daily selenium intake of residents in China is 26-32 mug, and is far lower than the intake recommended by the Chinese Nutrition society of 50-200 mug. Selenium deficiency in the body can lead to aging, cancer, cardiovascular and cerebrovascular diseases, hypertension, etc. The selenium intake in sufficient amount can improve the immunity of human body, and has obvious inhibition and protection on multiple cancers such as colon cancer, skin cancer, liver cancer, breast cancer and the like. The selenium content in the dark plum kernel is as high as 26.64 mug/100 g, which is far higher than that of the walnut kernel by 4.32 mug/100 g, and that of the peanut kernel by 3.98 mug/100 g. Meanwhile, according to in vivo experimental observation, Chenlin and the like find that the influence of the nucleocapsid and the kernel of the dark plum on the cough relieving effect of the mice is obvious. The content of amygdalin in the mume fructus kernel detected by second derivative spectroscopy is 3.49%, and amygdalin has the effect of relieving cough and asthma, and is one of the effective components of mume fructus for relieving cough. Moreover, the dark plum kernel is rich in protein and fat, the protein content is about 28.54g/100g, and the fat content is about 40.2g/100 g. The dark plum leaves also contain abundant selenium. The trace elements in the dark plum leaves are measured by an atomic absorption spectrophotometry, such as Simrong and the like, and the dark plum leaves are found to contain rich iron, copper and selenium elements, particularly the content of the selenium element is as high as 6.5 mu g/g, and the content of the selenium element in the dark plum pulp is less than 0.02 mu g/g.
In summary, the problems of the prior art are as follows: the smoked plum is processed as food only by using smoked plum pulp, and a core shell and nuts are not used, so that the waste of resources is caused.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides selenium-rich mume fructus kernel protein powder, an energy bar prepared from the selenium-rich mume fructus kernel protein powder and a preparation method of the energy bar.
The selenium-rich smoked plum kernel protein powder is prepared from 30-60 parts by weight of smoked plum kernels, 20-40 parts by weight of smoked plum leaves, 10-30 parts by weight of malt and 10-20 parts by weight of medlar.
Further, the selenium-rich dark plum kernel protein powder is composed of 40 parts of dark plum kernels, 20 parts of dark plum leaves, 18 parts of malt and 12 parts of medlar in parts by weight.
The invention also aims to provide a preparation method of the selenium-rich dark plum kernel protein powder, which comprises the following steps:
step one, after washing and airing the dark plum kernels, separating shells and kernels for later use; cleaning mume fructus leaves with water, and draining;
step two, quickly heating the dark plum nuts, frying until the skin of the nuts falls off, pouring the fried dark plum nuts into a fan, blowing off the inner skins, taking out the nuts, and washing the nuts;
squeezing the peeled dark plum nuts at low temperature to obtain defatted nut cake, crushing and sieving, feeding into a leacher, steaming and removing by using a No. 6 solvent (a mixture of n-alkanes with higher purity) at 60 ℃, and then carrying out superfine grinding to obtain defatted nut protein powder;
crushing the dark plum nucleocapsid, the dark plum leaves, the malt and the medlar into fine particles by using an ultrafine grinder, sieving, mixing with the degreased nut protein powder uniformly, and adding water to obtain emulsion;
and fifthly, carrying out spray drying on the emulsion, then carrying out irradiation sterilization, and canning.
Further, the fourth step further includes: pulverizing mume fructus nucleocapsid, mume fructus leaf, fructus Hordei Germinatus, and fructus Lycii into fine particles with micronizer, sieving, mixing with defatted nut protein powder, adding water to obtain emulsion, adding Lactobacillus acidophilus starter 1.5-4.0% of the total weight of raw materials, and fermenting to obtain fermented emulsion.
Further, the fermented emulsion is homogenized, spray-dried, sterilized by irradiation and canned.
The invention also aims to provide an energy bar prepared from the selenium-rich dark plum kernel protein powder, which comprises 40-70 parts of the selenium-rich dark plum kernel protein powder, 20-40 parts of sugar alcohol, 10-20 parts of refined vegetable oil, 5-18 parts of oat and 5-15 parts of red date according to parts by weight.
Further, the energy bar is composed of 55 parts of selenium-enriched dark plum kernel protein powder, 22 parts of sugar alcohol, 10 parts of refined vegetable oil, 7 parts of oat and 6 parts of red date according to parts by weight.
Another object of the present invention is to provide a method for preparing the energy rod, which comprises the following steps:
(1) removing impurities from oat and red date, cleaning, cutting into fine particles, and placing into a tray for later use;
(2) heating and melting sugar alcohol, adding refined vegetable oil, and uniformly stirring to obtain a mixed adhesive;
(3) extruding and puffing selenium-rich dark plum kernel protein powder with an extruder, cutting or grinding with a knife into granular puffed materials, and sieving;
(4) uniformly mixing the puffed material and the mixed adhesive, pouring the mixture into a mold for molding, and then spreading the oat particles and the red date particles;
(5) placing the mixture into a refrigerator for freeze forming, and then baking the mixture in an oven;
(6) sterilizing at ultrahigh temperature, and vacuum packaging.
The invention also aims to provide the steamed bread prepared from the selenium-rich dark plum kernel protein powder.
The invention also aims to provide bread prepared from the selenium-rich dark plum kernel protein powder.
The invention has the advantages and positive effects that: the invention takes the plum kernel, the plum leaf, the malt and the medlar as raw materials, and is prepared by the working procedures of peeling and degreasing the plum kernel, crushing the raw materials, drying, sterilizing and canning or the working procedures of peeling and degreasing the plum kernel, crushing the raw materials, fermenting, drying, sterilizing and canning. The selenium-rich dark plum kernel protein powder prepared by the invention can be prepared into an energy bar, dark plum kernels have thick taste, and the selenium-rich dark plum kernel protein powder is rich in selenium element and high-quality protein, has low fat content and can quickly supplement energy.
Compared with the prior art, the invention has the following advantages:
(1) the invention adopts the dark plum nuts with high selenium content and protein content as the main raw material, and the dark plum leaves and the malt with high selenium content as the auxiliary materials, has simple process and easy operation, can be directly brewed by boiled water and also can be added into flour to be made into steamed bread, cakes and the like; meanwhile, the problem that the smoked plum kernels are discarded is solved, the smoked plum kernels and the smoked plum leaves are changed into valuable, the hidden danger of environmental pollution is reduced, and the comprehensive production benefit of the smoked plums is effectively improved.
(2) The invention greatly reduces the toxicity of the dark plum kernel by carrying out lactic acid fermentation on the dark plum kernel, increases the contents of total protein and amino acid of the kernel and improves the nutritional value. In addition, the fermented dark plum kernel protein powder contains a large amount of lactic acid bacteria, so that the normal flora of the gastrointestinal tract can be adjusted, and the microecological balance can be maintained, thereby improving the function of the gastrointestinal tract; improving the digestibility and the biological value of food; inhibiting the growth of putrefying bacteria in intestinal tract: improving immunity of organism.
(3) The selenium-rich health-care tea is rich in selenium element, and the selenium can improve the metabolism capability and activity of each organ in a human body, improve the resistance to various diseases, decompose toxins entering the human body, remove in-vivo garbage and improve the immunity of the organism.
(4) The energy bar prepared from the selenium-rich dark plum kernel protein powder is rich in high-quality protein and low in fat content, and can quickly supplement energy and relieve the uncomfortable feeling of sports.
Drawings
Fig. 1 is a flow chart of a preparation method of selenium-rich dark plum kernel protein powder provided by the embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The following detailed description of the principles of the invention is provided in connection with the accompanying drawings.
The selenium-rich dark plum kernel protein powder provided by the embodiment of the invention is composed of 30-60 parts of dark plum kernels, 20-40 parts of dark plum leaves, 10-30 parts of malt and 10-20 parts of medlar in parts by weight.
The selenium-rich dark plum kernel protein powder provided by the embodiment of the invention is composed of 40 parts of dark plum kernels, 20 parts of dark plum leaves, 18 parts of malt and 12 parts of medlar in parts by weight.
As shown in fig. 1, the preparation method of selenium-rich dark plum kernel protein powder provided by the embodiment of the invention comprises the following steps:
s101: cleaning and air drying mume fructus kernel, and separating shell and kernel; cleaning mume fructus leaves with water, and draining;
s102: quickly heating mume fructus kernel until peel of kernel falls off, pouring into blower, blowing off inner skin, taking out kernel, and cleaning;
s103: squeezing peeled mume fructus kernel at low temperature to obtain defatted kernel cake, pulverizing, sieving, feeding into a leacher, steaming with No. 6 solvent (mixture of n-alkanes with high purity) at 60 deg.C, and micronizing to obtain defatted kernel protein powder;
s104: pulverizing mume fructus nucleocapsid, mume fructus leaf, fructus Hordei Germinatus, and fructus Lycii into fine particles with micronizer, sieving, mixing with defatted nut protein powder, and adding water to obtain emulsion;
s105: spray drying the emulsion, sterilizing by irradiation, and canning.
The preparation method of the selenium-rich dark plum kernel protein powder provided by the embodiment of the invention also comprises the following steps:
(1) cleaning and air drying mume fructus kernel, and separating shell and kernel; cleaning mume fructus leaves with water, and draining;
(2) quickly heating mume fructus kernel until peel of kernel falls off, pouring into blower, blowing off inner skin, taking out kernel, and cleaning;
(3) squeezing peeled mume fructus kernel at low temperature to obtain defatted kernel cake, pulverizing, sieving, feeding into a leacher, steaming with No. 6 solvent (mixture of n-alkanes with high purity) at 60 deg.C, and micronizing to obtain defatted kernel protein powder;
(4) pulverizing mume fructus nucleocapsid, mume fructus leaf, fructus Hordei Germinatus, and fructus Lycii into fine particles with micronizer, sieving, mixing with defatted nut protein powder, adding water to obtain emulsion, adding Lactobacillus acidophilus starter 1.5-4.0% of the total weight of raw materials, and fermenting to obtain fermented emulsion;
(5) spray drying the fermented emulsion, sterilizing by irradiation, and canning.
The emulsifying liquid also comprises a homogenizing step after emulsification.
The invention also provides an energy bar prepared from the selenium-rich dark plum kernel protein powder, which consists of 40-70 parts of the selenium-rich dark plum kernel protein powder, 20-40 parts of sugar alcohol, 10-20 parts of refined vegetable oil, 5-18 parts of oat and 5-15 parts of red date according to parts by weight.
The energy rod provided by the embodiment of the invention comprises the following raw materials in parts by weight: 55 parts of selenium-rich dark plum kernel protein powder, 22 parts of sugar alcohol, 10 parts of refined vegetable oil, 7 parts of oat and 6 parts of red date.
The preparation method of the energy rod provided by the embodiment of the invention comprises the following steps:
(1) removing impurities from oat and red date, cleaning, cutting into fine particles, and placing into a tray for later use;
(2) heating and melting sugar alcohol, adding refined vegetable oil, and uniformly stirring to obtain a mixed adhesive;
(3) extruding and puffing selenium-rich dark plum kernel protein powder with an extruder, cutting or grinding with a knife into granular puffed materials, and sieving;
(4) uniformly mixing the puffed material and the mixed adhesive, pouring the mixture into a mold for molding, and then spreading the oat particles and the red date particles;
(5) placing the mixture into a refrigerator for freeze forming, and then baking the mixture in an oven;
(6) sterilizing at ultrahigh temperature, and vacuum packaging.
The application of the principles of the present invention will now be described in further detail with reference to specific embodiments.
Example 1
The preparation method of the selenium-rich dark plum kernel protein powder provided by the embodiment of the invention comprises the following steps:
400g of plump dark plum kernels with uniform texture are taken, washed by water and dried, and then shells and kernels are separated by a kernel smashing device. 200g of dark plum leaves are taken and cleaned by clear water, and drained for standby. 180g of malt and 120g of medlar are washed with water and dried for standby. Putting the separated dark plum kernels into a pot, quickly heating to 60 ℃, frying until the skin of the kernels falls off, taking out the kernels, pouring the kernels into a fan, blowing off the inner skin, taking out the kernels, and washing. And squeezing the dark plum nuts for 5-10 min at 15MPa/min by using a low-temperature cold-pressing oil press, and removing oil to obtain nut cake. The nutlet cake is crushed at high speed, sieved by a 100-mesh sieve and sent into a leacher. Steaming with No. 6 solvent (mixture of n-alkanes with high purity) at 60 deg.C, and micronizing to obtain defatted nut protein powder. Pulverizing mume fructus nucleocapsid, mume fructus leaf, fructus Hordei Germinatus, and fructus Lycii into fine particles with micronizer, sieving, mixing with defatted nut protein powder, and adding water to obtain emulsion. And (3) feeding the emulsion into a vacuum spray dryer, and drying at the air inlet temperature of 180 ℃ and the air outlet temperature of 60 ℃ to obtain the selenium-rich dark plum kernel protein powder. And (3) carrying out irradiation sterilization on the protein powder with the dose of 3.0-5.0 kGy, and then canning to 250g per jar. Finally, sealing with aluminum foil, and storing at room temperature.
Example 2
The energy bar prepared from the selenium-rich dark plum kernel protein powder provided by the embodiment of the invention specifically comprises the following components:
32g of oat and 27g of red date are weighed and crushed into fine particles for later use. 100g of sugar alcohol is weighed and added into a heating kettle to be continuously stirred at 50 ℃ until being dissolved. Then adding 45g of refined vegetable oil, stirring for 5min, adding 12g of pectin, and stirring for 5min to form the mixed adhesive. Weighing 250g of selenium-rich dark plum kernel protein powder, extruding and puffing by using an extruder, cutting or grinding the obtained extruded and puffed product into granular puffed material by using a knife, sieving by using a 10-mesh sieve, adding the puffed material into a mixed adhesive, uniformly mixing, pouring the mixed adhesive into a mold for molding, and spreading oat and red date granules. Then putting the mixture into a refrigerator for freezing and shaping, freezing the mixture for 40min at the temperature of between 10 ℃ below zero and 18 ℃ below zero, taking out the mixture and demoulding. And (3) putting the frozen and shaped energy bar into an oven, baking for about 10min at 150-170 ℃, cooling, vacuum packaging and storing at room temperature.
Example 3
The preparation method of the selenium-rich dark plum kernel protein powder provided by the embodiment of the invention comprises the following steps:
cleaning 400g of plump and uniform dark plum kernels with water, air drying, and smashing the kernelsSeparating the shell and kernel. 200g of dark plum leaves are washed by water and drained for later use. 180g of malt and 120g of medlar are washed with water and dried for standby. Putting the separated dark plum kernels into a pot, quickly heating to 60 ℃, frying until the skin of the kernels falls off, taking out the kernels, pouring the kernels into a fan, blowing off the inner skin, taking out the kernels, and washing. And squeezing the dark plum nuts for 5-10 min at 15MPa/min by using a low-temperature cold-pressing oil press, and removing oil to obtain nut cake. The nutlet cake is crushed at high speed, sieved by a 100-mesh sieve and sent into a leacher. Steaming with No. 6 solvent (mixture of n-alkanes with high purity) at 60 deg.C, and micronizing to obtain defatted nut protein powder. Pulverizing mume fructus nucleocapsid, mume fructus leaf, fructus Hordei Germinatus, and fructus Lycii into fine particles with micronizer, sieving, mixing with defatted nut protein powder, and adding water to obtain emulsion. Adding 20g of Lactobacillus acidophilus (viable count is 3.0 × 10)15one/mL), stirring uniformly, and fermenting at 37 ℃ for 1-2 days. And (3) feeding the fermented emulsion into a vacuum spray dryer, and drying at the air inlet temperature of 180 ℃ and the air outlet temperature of 60 ℃ to obtain the selenium-rich dark plum kernel protein powder. And (3) carrying out irradiation sterilization on the protein powder with the dose of 3.0-5.0 kGy, and then canning to 250g per jar. Finally, sealing with aluminum foil, and storing at room temperature.
Example 4
The preparation method of the selenium-rich dark plum kernel protein powder provided by the embodiment of the invention comprises the following steps:
400g of plump dark plum kernels with uniform texture are taken, washed by water and dried, and then shells and kernels are separated by a kernel smashing device. 200g of dark plum leaves are washed by water and drained for later use. 180g of malt and 120g of medlar are washed with water and dried for standby. Putting the separated dark plum kernels into a pot, quickly heating to 60 ℃, frying until the skin of the kernels falls off, taking out the kernels, pouring the kernels into a fan, blowing off the inner skin, taking out the kernels, and washing. And squeezing the dark plum nuts for 5-10 min at 15MPa/min by using a low-temperature cold-pressing oil press, and removing oil to obtain nut cake. The nutlet cake is crushed at high speed, sieved by a 100-mesh sieve and sent into a leacher. Steaming with No. 6 solvent (mixture of n-alkanes with high purity) at 60 deg.C, and micronizing to obtain defatted nut protein powder. Pulverizing mume fructus nucleocapsid, mume fructus leaf, fructus Hordei Germinatus, and fructus Lycii into fine particles with micronizer, sieving, and mixing with defatted nutMixing the protein powder and water to obtain emulsion. Adding 20g of Lactobacillus acidophilus (viable count is 3.0 × 10)15one/mL), stirring uniformly, and fermenting at 37 ℃ for 1-2 days. And (3) putting the fermented raw material powder into a stirrer, stirring for 1h at the rotating speed of 200-300 r/min, then carrying out coarse homogenization treatment by using a colloid mill, and homogenizing twice by using a high-pressure homogenizer at 30-50 MPa to obtain the emulsion with consistent particle size. And (3) feeding the emulsion into vacuum spray drying, and drying at the air inlet temperature of 180 ℃ and the air outlet temperature of 60 ℃ to obtain the selenium-rich dark plum kernel protein powder. And (3) carrying out irradiation sterilization on the protein powder with the dose of 3.0-5.0 kGy, and then canning to 250g per jar. Finally, sealing with aluminum foil, and storing at room temperature.
The effect of the present invention will be described in detail with reference to the experiments.
Experiment 1 selenium-rich dark plum kernel protein powder experiment:
and (3) taking 10g of selenium-rich dark plum kernel protein powder, soaking for 10min by using 100mL of warm boiled water at 50-60 ℃, slightly stirring until emulsion is uniform, and repeating the experiment for 6 times. And respectively measuring sensory indexes and physical and chemical indexes of the selenium-rich dark plum kernel protein powder.
(1) Sensory evaluation
Sensory evaluation and grading are carried out on four aspects of color, taste, tissue state and reconstitution of the selenium-rich dark plum kernel protein powder, the full score is 100, and a sensory evaluation group consists of laboratory teachers and students for 8 persons. Sensory evaluators consist of laboratory members trained in a certain early stage.
| Index/(minute) | Score of | Description of sensory State |
| Color/(25) | 23 | Milk white, uniform color and luster and attractive force |
| Mouthfeel/(25) | 24 | The dark plum has a thick kernel taste, a lasting aftertaste and no peculiar smell |
| Organization state/(25) | 23 | The particles are fine, uniform and consistent, and have no agglomeration |
| Brewing property/(25) | 22 | Homogeneous stable emulsion without precipitation |
| General division/(100) | 92 |
(2) Analysis of physical and chemical indexes
| Water content/%) | 5.3 |
| Protein/%) | 57.3 |
| Fat/% | 8.2 |
| Carbohydrate/% | 35.6 |
| Selenium/(mug/100 g) | 38.3 |
| Solubility/%) | 95.7 |
Experiment 2 energy bar experiment made of selenium-rich dark plum kernel protein powder:
(1) sensory evaluation
Sensory evaluation and grading are carried out on four aspects of color, taste and tissue state of an energy bar made of the selenium-rich dark plum kernel protein powder, the full score is 100, and a sensory evaluation group consists of laboratory teachers and students for 8 persons. Sensory evaluators consist of laboratory members trained in a certain early stage.
| Index/(minute) | Score of | Description of sensory State |
| Color/(30) | 28 | Golden yellow and better luster |
| Mouthfeel/(35) | 33 | Has good taste, special flavor of mume fructus and fructus Hordei Germinatus, and no sticky feeling |
| Organization state/(35) | 32 | Compact, not easy to break, and has certain mechanical strength |
| General division/(100) | 93 |
(2) Analysis of physical and chemical indexes
| energy/kJ | 2200 |
| Protein/%) | 43％ |
| Fat/% | 25％ |
| Carbohydrate/% | 32％ |
| Selenium/(mug/100 g) | 21.7 |
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (9)
1. The selenium-rich smoked plum kernel protein powder is characterized by being prepared from 30-60 parts of smoked plum kernels, 20-40 parts of smoked plum leaves, 10-30 parts of malt and 10-20 parts of medlar in parts by weight;
the preparation method of the selenium-rich dark plum kernel protein powder comprises the following steps:
step one, after washing and airing the dark plum kernels, separating shells and kernels for later use; cleaning mume fructus leaves with water, and draining;
step two, quickly heating the dark plum nuts, frying until the skin of the nuts falls off, pouring the fried dark plum nuts into a fan, blowing off the inner skins, taking out the nuts, and washing the nuts;
squeezing the peeled dark plum nuts at low temperature to obtain degreased nut cake, crushing and sieving, sending into a leacher, steaming and removing the mixture of n-alkanes with higher purity at 60 ℃, and then carrying out superfine grinding to obtain degreased nut protein powder;
crushing the dark plum nucleocapsid, the dark plum leaves, the malt and the medlar into fine particles by using an ultrafine grinder, sieving, mixing with the degreased nut protein powder uniformly, and adding water to obtain emulsion;
and fifthly, carrying out spray drying on the emulsion, then carrying out irradiation sterilization, and canning.
2. The selenium-rich ume kernel protein powder of claim 1, wherein the selenium-rich ume kernel protein powder is prepared from, by weight, 40 parts of ume kernels, 20 parts of ume leaves, 18 parts of malt, and 12 parts of lycium barbarum.
3. The selenium enriched umei kernel protein powder of claim 1, wherein said fourth step further comprises: pulverizing mume fructus nucleocapsid, mume fructus leaf, fructus Hordei Germinatus, and fructus Lycii into fine particles with micronizer, sieving, mixing with defatted nut protein powder, adding water to obtain emulsion, adding Lactobacillus acidophilus starter 1.5-4.0% of the total weight of raw materials, and fermenting to obtain fermented emulsion.
4. The selenium-rich dark plum kernel protein powder as claimed in claim 3, wherein the fermented emulsion is homogenized, spray-dried, sterilized by irradiation and canned.
5. An energy bar prepared from the selenium-rich dark plum kernel protein powder of any one of claims 1-2, wherein the energy bar is prepared from 40-70 parts of the selenium-rich dark plum kernel protein powder, 20-40 parts of sugar alcohol, 10-20 parts of refined vegetable oil, 5-18 parts of oat and 5-15 parts of red date according to parts by weight.
6. The energy bar of claim 5, wherein the energy bar is prepared from 55 parts of selenium-rich dark plum kernel protein powder, 22 parts of sugar alcohol, 10 parts of refined vegetable oil, 7 parts of oat and 6 parts of red date according to parts by weight.
7. A method of making the energy bar of claim 5, comprising the steps of:
(1) removing impurities from oat and red date, cleaning, cutting into fine particles, and placing into a tray for later use;
(2) heating and melting sugar alcohol, adding refined vegetable oil, and uniformly stirring to obtain a mixed adhesive;
(3) extruding and puffing selenium-rich dark plum kernel protein powder with an extruder, cutting or grinding with a knife into granular puffed materials, and sieving;
(4) uniformly mixing the puffed material and the mixed adhesive, pouring the mixture into a mold for molding, and then spreading the oat particles and the red date particles;
(5) placing the mixture into a refrigerator for freeze forming, and then baking the mixture in an oven;
(6) sterilizing at ultrahigh temperature, and vacuum packaging.
8. A steamed bread prepared from the selenium-rich mume fructus kernel protein powder of any one of claims 1-2.
9. Bread prepared from the selenium-rich dark plum kernel protein powder of any one of claims 1-2.
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