CN107125588A - A kind of full nutrient grain rod and preparation method thereof - Google Patents
A kind of full nutrient grain rod and preparation method thereof Download PDFInfo
- Publication number
- CN107125588A CN107125588A CN201710301690.8A CN201710301690A CN107125588A CN 107125588 A CN107125588 A CN 107125588A CN 201710301690 A CN201710301690 A CN 201710301690A CN 107125588 A CN107125588 A CN 107125588A
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- parts
- quinoa
- rice
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- jujube
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention belongs to nutraceutical field, and in particular to a kind of full nutrient grain rod and preparation method thereof.The cereal bars are prepared by following raw material：Expanded quinoa, oatmeal, black rice and jujube Extruded Rice, quinoa peptide extract, hazelnut kernel, Semen sesami nigrum seed, pumpkin seed, jujube is done, water-soluble dietary fiber, Soybean Peptide, L glutamine, glucose syrup, high oleic sunflower oil, glycerine, soybean lecithin, soybean protein isolate, composite nourishing energizing agent.The cereal bars that the present invention is provided, for primary raw material, are aided with other cereal with quinoa rice, and nutrition is balanced comprehensively, and the addition of quinoa peptide extract has effects that to improve oxidation resistance and immunity, extended the shelf life；Product good protein after fortification accounts for the 50% of gross protein, the content increase of multivitamin and mineral after fortification, meets the requirement of wholefood.
Description
Technical field：
The invention belongs to nutraceutical field, and in particular to a kind of full nutrient grain rod and preparation method thereof.
Background technology：
Energy stick originates from 1985, and it is the movement nutrition food of nutritionist's especial manufacture, and so far 30
The history in year, although energy stick starting evening, rapidly, either scientific and technological content or sales volume are all advanced by leaps and bounds for development.For
The energy stick that sport people is provided, it is edible before motion to increase energy conversion, increase the utilization rate of fat, and tired feelings can be postponed
Shape；The storage of muscle glycogen can be lifted by being eaten after motion, from aching, and help muscle to be alleviated after fortune degree and energy lift, can be right
Injury of the anti-freedom of motion base to human body.
Quinoa is just paid close attention to as a kind of food of comprehensive nutrition by more and more developers.In grinding for nutraceutical
In hair, quinoa is just employed as a kind of crucial raw material.Quinoa is rare not genetic improvement in existing cereal crops, turned
The ancient species of gene, are rare pure natural healthy food, studies have shown that quinoa with high and very comprehensive nutrition
The function ratio of middle Macronutrient is more reasonable than general cereal, and the protein quality in quinoa is better than in cereal.Lamb's-quarters
It is higher than the content in cereal more mineral content in wheat, or even is approached with the content in the nut such as walnut, sesame.Generally,
The nutrition " short slab " of cereal is to lack lysine, and content highest is exactly exactly lysine in the essential amino acid of quinoa,
The 8% of total amino acid is accounted for, next to that leucine and valine.Therefore, it can be supplemented when quinoa is eaten with cereal collocation in cereal
The lysine of shortage, can play a part of complementary action of protein.Macronutrient, vitamin E and vitamin B1, phosphorus in quinoa,
The index of nutritional quality (INQ) of the mineral matters such as potassium, magnesium, iron, zinc, copper, manganese is all higher than 1, and it is that Density of nutrient is high to illustrate quinoa
Food, its ability for providing protein, dietary fiber, some vitamin and mineral matter is all higher than providing the ability of energy, passes through
Comprehensive analysis above, it can be seen that most of nutritional ingredients meet the nutrient content requirement of wholefood in quinoa, are
The food of comprehensive nutrition.
The characteristics of conventional energy rod all has " small stature, big energy ", is good at, therefore with providing high energy in the short time for human body
Also body-building, sport people is enjoyed to like, but traditional energy stick food lacks the addition of polyphenoils, it is impossible to effectively improve
Anti-oxidant and strengthen immunity the ability of human body.
Meanwhile, energy stick usually contains high sugar, protein, and fat content is also higher, therefore, in storage, processing and circulation
During, grease type component therein is easily caused discoloration or spoiled by the oxidation of the oxygen in air, so as to influence its product
Matter, and in food add antioxidant turn into food processing in prevent oxidation deterioration most economical and simple method.At present,
China is not extensive using antioxidant in energy stick, most of not add antioxidant, so the shelf-life is all shorter.
Glutathione (GSH), as important antioxidant in vivo and and free radical scavenger, can be tied with free radical, heavy metal etc.
Close, so that the poisonous substance being harmful in body is converted into harmless material, excrete external.As the base-material of functional food,
Anti-aging, strengthen immunity, wrinkle reduction, desalination pigment, wait functional food extensive use.In addition, it is used as food additive
Plus agent is better than other preservatives and antioxidant, can play a part of stabilizer.
The present invention will according to disadvantages described above there is provided one kind using quinoa as main component, balanced quick can supplement the nutrients, again
It can improve that body is anti-oxidant and immunocompetence, and the full nutrient grain rod with long quality guarantee period.
The content of the invention：
To achieve these goals, the present invention will provide a kind of full nutrient grain rod by primary raw material of quinoa, described
It is prepared by the raw material that cereal bars are made up of following parts by weight：
Expanded quinoa 18-25 parts, 10-18 parts of oatmeal, 5-12 parts of black rice and jujube Extruded Rice, 1-3 parts of quinoa peptide extract,
2-6 parts of hazelnut kernel, 2-6 parts of Semen sesami nigrum seed, 1-3 parts of pumpkin seed, jujube is dry 2-6 parts, 2-5 parts of water-soluble dietary fiber, soybean
1-3 parts of peptide, 1-3 parts of Glu, 10-15 parts of glucose syrup, 1-5 parts of high oleic sunflower oil, 1-5 parts of glycerine, soybean phosphorus
0.5-1 parts of fat, 7 parts of soybean protein isolate, 2 parts of composite nourishing energizing agent；
The composite nourishing energizing agent is constituted：18-20 parts of L-calcium lactate (five water)；0.5-0.8 parts of beta carotene；Dimension
Raw 0.006-0.008 parts of element B12；0.2-0.5 parts of vitamin D yeast extract；
The vitamin D yeast extract is purchased from Losail company of Raman group；
The preparation method of the expanded quinoa is as follows：
(1) 60 mesh sieves will be crossed after examining qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：180-220kg/h；Extruder water content：8-12%；Screw speed：
350-400rpm；Rate of cutting：600-650rpm；Extrusion temperature：135-150℃；
Vulcanize drying temperature：35-45℃；
Baking temperature：210-220℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain produces expanded quinoa；
The preparation method of the black rice and jujube Extruded Rice only replaces with raw material quinoa rice with the preparation method of expanded quinoa
The raw material of following ratio composition：Rice：Black rice：Jujube=5:4:1；
The preparation method of the quinoa peptide extract is as follows：
(1) 100 mesh sieves are crossed after quinoa is crushed, the water of 10-20 times of w/v is added into quinoa powder, are well mixed,
PH8-10 is adjusted, room temperature is cooled to after being heated to 50-80 DEG C of insulated and stirred 20-60min；
(2) into step (1) resulting solution by 100g/L add glucose, and 6g/L food-grade
(NH4)2SO4, obtain fermentation substrate；
(3) 5-10% inoculum concentration is pressed, access saccharomyces cerevisiae seed liquor is sent out into fermentation substrate obtained by step (2)
Ferment, 30 DEG C, throughput 6L/min, tank carries out fermented and cultured, fermentation to 30h under the conditions of pressing 0.03MPa, 500rpm, permanent pH6.0
When, final concentration of 25mmol/L Cys are disposably added, continue the 18-24h that ferments；
(4) pasteurize is carried out after fermentation ends；
(5) pH8-10 is adjusted, 50-70 DEG C of temperature, addition quinoa powder 0.2-0.4% alkali protease digests 1-2h；
(6) it is cooled to after 30-50 DEG C, adjusts pH to 5-7, addition quinoa powder 0.3-0.6% neutral proteinase digests 2-3h；
(7) pH6-7 is adjusted, 40-60 DEG C of temperature, addition quinoa powder 0.01-0.04% flavor protease digests 1-3h,
After enzymolysis terminates, 85 DEG C -95 DEG C are heated to, go out enzyme 15-20 minutes；
(8) 50-1000 μm of coarse filtration of enzymolysis solution after enzyme deactivation via hole diameter, filtrate goes water removal in 10-20 DEG C of loop ultrafiltration concentration
Get solid content 20-40% concentrates；Concentrate obtains quinoa peptide extract through vacuum freeze drying, ultramicro grinding；
The preparation method of the yeast starter liquid is as follows：
Take in the ring of saccharomycete tlj2016 slant strains one, 250mL shaking flasks of the access equipped with 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
The saccharomycete tlj2016 is specially saccharomyces cerevisiae (Saccharomyces cerevisiae) tlj2016, the bacterium
Strain is in being preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center's on July 15th, 2016, deposit number
For CGMCC No.12789, preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Chinese Academy of Sciences's microbe research
Institute, postcode 100101；
The saccharomyces cerevisiae tlj2016 is isolated saccharomyces cerevisiae starting strain from the orchard of one plant of Ningxia through mutagenesis
Obtain, the bacterial strain tlj2016 obtained after mutagenesis reaches 300g/L to the tolerance of glucose, in the Guang ammonia of 40mmol/L half
Remain to keep GSH largely to synthesize under acid effect, cell density, the opposing party on the one hand can be improved under high concentration glucose culture
The raising of face Cys tolerance is beneficial to GSH and largely synthesized in intracellular, so as to improve bacterial strain large-scale production GSH
Ability.
Other raw materials are commercially available prod.
The present invention also provides a kind of preparation method of above-mentioned cereal bars：
(1) raw material weighing
A, feed particulate material weighed in proportion；
B, powder material is weighed to mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, dissolve by heating, emulsification；
(2) raw material is mixed
First by the powder material in dispensing, order is well mixed from less to more, then put into granular material by weight, fully
Mixing, finally puts into dry mixing device by solvent liquid material, stirs；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging after cooling；
The cereal bars, energy density is in 5-8kcal/g, and dietary fiber content is 12-18%.
Beneficial effect：
(1) cereal bars that the present invention is provided are aided with other cereal, fruit, protein, carbon water with quinoa rice for primary raw material
Compound and carbohydrate and fat, nutrition are balanced comprehensively, can be used as generation meal cereal bars, there is provided full nutrition for instant；
(2) yeast culture is contained in the cereal bars that the present invention is provided, rich in protein, vitamin, saccharomycete tlj2016
It is specific production glutathione (GSH) ability, can in the case where 100g/L glucose is as carbon source fermenting and producing GSH
Final concentration reaches 3308mg/L, effectively improves the antioxidation of cereal bars, with the work(for improving oxidation resistance and immunity
Effect；
(3) glutathione in the present invention can not only increase the health-care efficacy of product, and can effectively extend product and guarantee the quality
8 months phases；
(4) present invention is in the preparation process of quinoa peptide, using microbial fermentation with digesting the method being combined, on the one hand
Polypeptide yield 6-9% is improved, yeast fermenting and producing GSH is on the one hand completed, simplifies production process, production cost is reduced；
(5) product provided by the present invention good protein after fortification accounts for the 50% of gross protein, fortification
The content increase of multivitamin and mineral afterwards, meets the requirement of wholefood.
Embodiment：
A kind of full nutrient grain rod of embodiment 1 and preparation method thereof
It is prepared by the raw material that the cereal bars are made up of following parts by weight：
Expanded 18 parts of quinoa, 10 parts of oatmeal, 5 parts of black rice and jujube Extruded Rice, 1 part of quinoa peptide extract, 2 parts of hazelnut kernel,
2 parts of Semen sesami nigrum seed, 1 part of pumpkin seed, jujube is dry 2 parts, 2 parts of water-soluble dietary fiber, 1 part of Soybean Peptide, 1 part of Glu,
10 parts of glucose syrup, 1 part of high oleic sunflower oil, 1 part of glycerine, 0.5 part of soybean lecithin, 7 parts of soybean protein isolate, compound nutritional
2 parts of hardening agent；
The composite nourishing energizing agent is constituted：18 parts of L-calcium lactate (five water)；0.8 part of beta carotene；Vitamin B12
0.006 part；0.5 part of vitamin D yeast extract；
The vitamin D yeast extract is purchased from Losail company of Raman group；
The preparation method of above-mentioned cereal bars：
(1) raw material weighing
A, feed particulate material weighed in proportion；
B, powder material is weighed to mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, dissolve by heating, emulsification；
(2) raw material is mixed
First by the powder material in dispensing, order is well mixed from less to more, then put into granular material by weight, fully
Mixing, finally puts into dry mixing device by solvent liquid material, stirs；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging after cooling；Product weight requirement：35 grams/bar；
The cereal bars, energy density is in 5kcal/g, and dietary fiber content is 12%
The preparation method of the expanded quinoa is as follows：
(1) 60 mesh sieves will be crossed after examining qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：180kg/h；Extruder water content：8%；Screw speed：350rpm；Cut
Cut speed：600rpm；Extrusion temperature：135℃；
Vulcanize drying temperature：35℃；
Baking temperature：210℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain produces expanded quinoa；
The preparation method of the black rice and jujube Extruded Rice only replaces with raw material quinoa rice with the preparation method of expanded quinoa
The raw material of following ratio composition：Rice：Black rice：Jujube=5:4:1；
The preparation method of the quinoa peptide extract is as follows：
(1) 100 mesh sieves are crossed after quinoa is crushed, the water of 20 times of w/v is added into quinoa powder, are well mixed, adjustment
PH8, room temperature is cooled to after being heated to 50 DEG C of insulated and stirred 20min；
(2) into step (1) resulting solution by 100g/L add glucose, and 6g/L food-grade (NH4)2SO4, obtain
Fermentation substrate；
(3) press 5% inoculum concentration, into fermentation substrate obtained by step (2), access saccharomyces cerevisiae seed liquor is fermented, 30
DEG C, throughput 6L/min, tank carries out fermented and cultured under the conditions of pressing 0.03MPa, 500rpm, permanent pH6.0, when fermenting to 30h, once
Property addition final concentration of 25mmol/L Cys, continue 24h；
(4) pasteurize is carried out after fermentation ends, zymotic fluid Glutathione peptide content is measured for 1687mg/L；
(5) pH8 is adjusted, temperature 50 C, the alkali protease of addition quinoa powder 0.2% digests 1h；
(6) it is cooled to after 30 DEG C, adjusts pH to 5, the neutral proteinase of addition quinoa powder 0.3% digests 2h；
(7) pH6 is adjusted, 40 DEG C of temperature, the flavor protease of addition quinoa powder 0.01% digests 1h, after enzymolysis terminates, plus
Heat is to 85 DEG C, and go out enzyme 15 minutes；
(8) 1000 μm of coarse filtration of enzymolysis solution after enzyme deactivation via hole diameter, filtrate goes moisture removal to consolidate in 10 DEG C of loop ultrafiltration concentrations
The concentrate of shape thing content 40%；Concentrate obtains quinoa peptide extract through vacuum freeze drying, ultramicro grinding；
The preparation method of the yeast starter liquid is as follows：
Take in the ring of saccharomycete tlj2016 slant strains one, 250mL shaking flasks of the access equipped with 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
Step (2)-(4) in above-mentioned quinoa peptide extract preparation process are removed, prepared in the case that other specification is constant
Quinoa peptide extract compare, determine the content of peptides in two kinds of quinoa peptide extracts, as a result the side that provides of the present invention be provided
Method improves 6.9% compared with the content of peptides of control；
Other raw materials are commercially available prod.
A kind of full nutrient grain rod of embodiment 2 and preparation method thereof
It is prepared by a kind of full nutrient grain cereal bars, the raw material that the cereal bars are made up of following parts by weight：
Expanded 25 parts of quinoa, 18 parts of oatmeal, 12 parts of black rice and jujube Extruded Rice, 3 parts of quinoa peptide extract, 6 parts of hazelnut kernel,
6 parts of Semen sesami nigrum seed, 3 parts of pumpkin seed, jujube is dry 6 parts, 5 parts of water-soluble dietary fiber, 3 parts of Soybean Peptide, 3 parts of Glu,
15 parts of glucose syrup, 5 parts of high oleic sunflower oil, 5 parts of glycerine, 1 part of soybean lecithin, 7 parts of soybean protein isolate, compound nutritional is strong
2 parts of agent；
The composite nourishing energizing agent is constituted：20 parts of L-calcium lactate (five water)；0.5 part of beta carotene；Vitamin B12
0.008 part；0.2 part of vitamin D yeast extract；
The vitamin D yeast extract is purchased from Losail company of Raman group；
The preparation method of above-mentioned cereal bars：
(1) raw material weighing
A, feed particulate material weighed in proportion；
B, powder material is weighed to mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, dissolve by heating, emulsification；
(2) raw material is mixed
First by the powder material in dispensing, order is well mixed from less to more, then put into granular material by weight, fully
Mixing, finally puts into dry mixing device by solvent liquid material, stirs；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging after cooling；Product weight requirement：35 grams/bar；
The cereal bars, energy density is in 8kcal/g, and dietary fiber content is 18%；
The preparation method of the expanded quinoa is as follows：
(1) 60 mesh sieves will be crossed after examining qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：220kg/h；Extruder water content：12%；Screw speed：400rpm；Cut
Cut speed：650rpm；Extrusion temperature：150℃；
Vulcanize drying temperature：45℃；
Baking temperature：220℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain produces expanded quinoa；
The preparation method of the black rice and jujube Extruded Rice only replaces with raw material quinoa rice with the preparation method of expanded quinoa
The raw material of following ratio composition：Rice：Black rice：Jujube=5:4:1；
The preparation method of the quinoa peptide extract is as follows：
(1) 100 mesh sieves are crossed after quinoa is crushed, the water of 10 times of w/v is added into quinoa powder, are well mixed, adjustment
PH10, room temperature is cooled to after being heated to 80 DEG C of insulated and stirred 60min；
(2) into step (1) resulting solution by 100g/L add glucose, and 6g/L food-grade (NH4)2SO4, obtain
Fermentation substrate；
(3) press 10% inoculum concentration, into fermentation substrate obtained by step (2), access saccharomyces cerevisiae seed liquor is fermented,
30 DEG C, throughput 6L/min, tank carries out fermented and cultured under the conditions of pressing 0.03MPa, 500rpm, permanent pH6.0, when fermenting to 30h, and one
Secondary property adds final concentration of 25mmol/L Cys, continues the 18h that ferments；
(4) pasteurize is carried out after fermentation ends, zymotic fluid Glutathione peptide content is measured for 1725mg/L；
(5) pH10 is adjusted, temperature 70 C, the alkali protease of addition quinoa powder 0.4% digests 2h；
(6) it is cooled to after 50 DEG C, adjusts pH to 7, the neutral proteinase of addition quinoa powder 0.6% digests 3h；
(7) pH7 is adjusted, temperature 60 C, the flavor protease of addition quinoa powder 0.04% digests 3h, after enzymolysis terminates, plus
Heat is to 95 DEG C, and go out enzyme 20 minutes；
(8) 50 μm of coarse filtration of enzymolysis solution after enzyme deactivation via hole diameter, filtrate goes moisture removal to obtain solid in 20 DEG C of loop ultrafiltration concentrations
The concentrate of thing content 20%；Concentrate obtains quinoa peptide extract through vacuum freeze drying, ultramicro grinding；
The preparation method of the yeast starter liquid is as follows：
Take in the ring of saccharomycete tlj2016 slant strains one, 250mL shaking flasks of the access equipped with 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
Step (2)-(4) in above-mentioned quinoa peptide extract preparation process are removed, prepared in the case that other specification is constant
Quinoa peptide extract compare, determine the content of peptides in two kinds of quinoa peptide extracts, as a result the side that provides of the present invention be provided
Method improves 9.2% compared with the content of peptides of control；
Other raw materials are commercially available prod.
A kind of full nutrient grain rod of embodiment 3 and preparation method thereof
It is prepared by the raw material that the cereal bars are made up of following parts by weight：
Expanded 20 parts of quinoa, 15 parts of oatmeal, 10 parts of black rice and jujube Extruded Rice, 2 parts of quinoa peptide extract, 5 parts of hazelnut kernel,
4 parts of Semen sesami nigrum seed, 2 parts of pumpkin seed, jujube is dry 4 parts, 3 parts of water-soluble dietary fiber, 2 parts of Soybean Peptide, 2 parts of Glu,
12 parts of glucose syrup, 2 parts of high oleic sunflower oil, 3 parts of glycerine, 1 part of soybean lecithin, 7 parts of soybean protein isolate, compound nutritional is strong
2 parts of agent；
The composite nourishing energizing agent is constituted：19 parts of L-calcium lactate (five water)；0.6 part of beta carotene；Vitamin B12
0.007 part；0.4 part of vitamin D yeast extract；
The vitamin D yeast extract is purchased from Losail company of Raman group；
The preparation method of above-mentioned cereal bars：
(1) raw material weighing
A, feed particulate material weighed in proportion；
B, powder material is weighed to mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, dissolve by heating, emulsification；
(2) raw material is mixed
First by the powder material in dispensing, order is well mixed from less to more, then put into granular material by weight, fully
Mixing, finally puts into dry mixing device by solvent liquid material, stirs；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging after cooling；Product weight requirement：35 grams/bar；
The cereal bars, energy density is in 6kcal/g, and dietary fiber content is 15%；
The preparation method of the expanded quinoa is as follows：
(1) 60 mesh sieves will be crossed after examining qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：200kg/h；Extruder water content：10%；Screw speed：380rpm；Cut
Cut speed：639rpm；Extrusion temperature：145℃；
Vulcanize drying temperature：40℃；
Baking temperature：215℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain produces expanded quinoa；
The preparation method of the black rice and jujube Extruded Rice only replaces with raw material quinoa rice with the preparation method of expanded quinoa
The raw material of following ratio composition：Rice：Black rice：Jujube=5:4:1；
The preparation method of the quinoa peptide extract is as follows：
(1) 100 mesh sieves are crossed after quinoa is crushed, the water of 15 times of w/v is added into quinoa powder, are well mixed, adjustment
PH9, room temperature is cooled to after being heated to 70 DEG C of insulated and stirred 40min；
(2) into step (1) resulting solution by 100g/L add glucose, and 6g/L food-grade (NH4)2SO4, obtain
Fermentation substrate；
(3) press 8% inoculum concentration, into fermentation substrate obtained by step (2), access saccharomyces cerevisiae seed liquor is fermented, 30
DEG C, throughput 6L/min, tank carries out fermented and cultured under the conditions of pressing 0.03MPa, 500rpm, permanent pH6.0, when fermenting to 30h, once
Property addition final concentration of 25mmol/L Cys, continue the 20h that ferments；
(4) pasteurize is carried out after fermentation ends, zymotic fluid Glutathione peptide content is measured for 1635mg/L；
(5) pH9 is adjusted, temperature 60 C, the alkali protease of addition quinoa powder 0.3% digests 1.5h；
(6) it is cooled to after 40 DEG C, adjusts pH to 6, the neutral proteinase of addition quinoa powder 0.5% digests 2.5h；
(7) pH6 is adjusted, temperature 50 C, the flavor protease of addition quinoa powder 0.03% digests 2h, after enzymolysis terminates, plus
Heat is to 90 DEG C, and go out enzyme 20 minutes；
(8) 500 μm of coarse filtration of enzymolysis solution after enzyme deactivation via hole diameter, filtrate goes moisture removal to obtain solid in 15 DEG C of loop ultrafiltration concentrations
The concentrate of thing content 30%；Concentrate obtains quinoa peptide extract through vacuum freeze drying, ultramicro grinding；The yeast starter liquid
Preparation method is as follows：
Take in the ring of saccharomycete tlj2016 slant strains one, 250mL shaking flasks of the access equipped with 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
Step (2)-(4) in above-mentioned quinoa peptide extract preparation process are removed, prepared in the case that other specification is constant
Quinoa peptide extract compare, determine the content of peptides in two kinds of quinoa peptide extracts, as a result the side that provides of the present invention be provided
Method improves 8.5% compared with the content of peptides of control；
Other raw materials are commercially available prod.The explanation of full nutrient grain rod nutritional ingredient obtained by the present embodiment, and and GB
The contrast of wholefood nutrient requirement, specific as follows in 29922：
Full nutrient grain rod nutritional ingredient
Full nutrient grain rod nutritional ingredient is compared with wholefood nutrient requirement in GB 29922
The product strengthen immunity of embodiment 4 is tested
(1) reagent thing is supplied：Quinoa peptide extract in the product of embodiment 3 replaces with the reference extract in embodiment 3, its
He is constant (G1)；1-3 of embodiment of the present invention products (G2-G4)；
(2) reagent：Liver/muscle glycogen testing cassete；
(3) experimental animal：ICR male mices, body weight 18-22g, the free diet of mouse during experiment；
(4) experiment packet
Dosage is grouped and given the test agent gives the time：
It is random that mouse is divided into 5 groups, every group 10, the 1st group to the 4th group give G1~G4 respectively product, the 5th group is blank
Control group, gives isometric distilled water, every group per average daily gavage 1 time, gavage volume is 0.2ml/10g, is continuously given tested
Sample 30 days.
Sample preparation：
1st group to the 4th group：5.0g samples are weighed, 100ml is assigned to distilled water；Blank control group：Distilled water 100ml.
(5) experimental method
1. swimming with a load attached to the body is tested：After last gavage 30min, mouse is put in swimming trunk, and the depth of water is no less than 30cm, water temperature 25
± 1 DEG C, the sheet lead of the body weight of rat-tail root load 5%, record mouse swimming starts to the dead time, when being swum as mouse
Between；
2. the measure of hepatic glycogen：After last gavage 30min, the not swimming with a load attached to the body 90min in temperature is 25 ± 1 DEG C of water,
Cervical dislocation puts to death mouse, is cleaned with physiological saline, and with liver 100mg after filter paper suck dry moisture, is accurately weighed, hepatic glycogen is examined
Test agent box detects mouse hepatic glycogen content；
(6) experimental result
1. influence of the present invention to the mice burden swimming time
After orally administration mouse G1~G4 samples, G1 is compared with blank control group, can extend the mice burden swimming time,
G2~G4 medicines of the present invention are compared with blank control group, can significantly extend the mice burden swimming time, and be substantially better than G1 medicines
Thing.The results detailed in following table.
Influence to the mice burden swimming time
Above-mentioned experiment proves to improve the muscle power and endurance of mouse the method can significantly improve immunity of organisms.
The product stability of embodiment 5 is tested
Sample 1：The cereal bars of the embodiment of the present invention 3；
Sample 2：The same sample preparation method of the embodiment of the present invention 3, only replaces with the control in embodiment 3 by quinoa peptide extract
Extract；
Above-mentioned sample is stored at normal temperatures, the sensory evaluation personnel that periodically sampling please be professional do taste trial test, feel
Official's evaluation result such as following table；
| Storage time | Sample 1 | Sample 2 |
| 0 month | There are cereal bars fragrance, free from extraneous odour | There are cereal bars fragrance, free from extraneous odour |
| 8 months | There are cereal bars fragrance, free from extraneous odour | There are cereal bars fragrance, free from extraneous odour |
| 12 months | There are cereal bars fragrance, free from extraneous odour | There are cereal bars fragrance, free from extraneous odour |
| 16 months | There are cereal bars fragrance, free from extraneous odour | There is slight peculiar smell |
| 20 months | There are cereal bars fragrance, free from extraneous odour | There is obvious peculiar smell |
| 24 months | There are cereal bars fragrance, free from extraneous odour | Peculiar smell is heavier |
In later stage shelf-life it can be seen from table, the sample 2 without glutathione has obvious peculiar smell, explanation compared with sample 1
The reaction such as oxidation occurs for the compositions such as the grease in cereal bars, it is seen that adding quinoa peptide extract of the present invention in the product can
Effectively slow down the rotten speed of product, it is ensured that product never degenerates before the deadline.
Claims (6)
1. a kind of full nutrient grain rod, it is characterised in that prepared by the raw material that the cereal bars are made up of following parts by weight：
Expanded quinoa 18-25 parts, 10-18 parts of oatmeal, 5-12 parts of black rice and jujube Extruded Rice, 1-3 parts of quinoa peptide extract, fibert
2-6 parts of benevolence, 2-6 parts of Semen sesami nigrum seed, 1-3 parts of pumpkin seed, jujube is dry 2-6 parts, 2-5 parts of water-soluble dietary fiber, Soybean Peptide 1-3
Part, 1-3 parts of Glu, 10-15 parts of glucose syrup, 1-5 parts of high oleic sunflower oil, 1-5 parts of glycerine, soybean lecithin 0.5-
1 part, 7 parts of soybean protein isolate, 2 parts of composite nourishing energizing agent；
The preparation method of the quinoa peptide extract is as follows：
(1) 100 mesh sieves are crossed after quinoa is crushed, the water of 10-20 times of w/v is added into quinoa powder, are well mixed, adjustment
PH8-10, room temperature is cooled to after being heated to 50-80 DEG C of insulated and stirred 20-60min；
(2) into step (1) resulting solution by 100g/L add glucose, and 6g/L food-grade (NH4)2SO4, must ferment
Matrix；
(3) 5-10% inoculum concentration is pressed, access saccharomyces cerevisiae seed liquor is fermented into fermentation substrate obtained by step (2), 30
DEG C, throughput 6L/min, tank carries out fermented and cultured under the conditions of pressing 0.03MPa, 500rpm, permanent pH6.0, when fermenting to 30h, once
Property addition final concentration of 25mmol/L Cys, continue the 18-24h that ferments；
(4) pasteurize is carried out after fermentation ends；
(5) pH8-10 is adjusted, 50-70 DEG C of temperature, addition quinoa powder 0.2-0.4% alkali protease digests 1-2h；
(6) it is cooled to after 30-50 DEG C, adjusts pH to 5-7, addition quinoa powder 0.3-0.6% neutral proteinase digests 2-3h；
(7) pH6-7 is adjusted, 40-60 DEG C of temperature, addition quinoa powder 0.01-0.04% flavor protease digests 1-3h, enzymolysis
After end, 85 DEG C -95 DEG C are heated to, go out enzyme 15-20 minutes；
(8) 50-1000 μm of coarse filtration of enzymolysis solution after enzyme deactivation via hole diameter, filtrate goes moisture removal to obtain in 10-20 DEG C of loop ultrafiltration concentration
Solid content 20-40% concentrates；Concentrate obtains quinoa peptide extract through vacuum freeze drying, ultramicro grinding.
2. a kind of full nutrient grain rod as claimed in claim 1, it is characterised in that the preparation method of the yeast starter liquid is such as
Under：
Take 150rpm, 30 in the ring of saccharomycete tlj2016 slant strains one, 250mL shaking flasks of the access equipped with 30mL Shake flask mediums
DEG C culture 30h obtain seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0.
3. a kind of full nutrient grain rod as claimed in claim 1, it is characterised in that the composite nourishing energizing agent, which is constituted, is：
18-20 parts of L-calcium lactate (five water)；0.5-0.8 parts of beta carotene；0.006-0.008 parts of vitamin B12；Vitamin D yeast
0.2-0.5 parts of extract.
4. a kind of full nutrient grain rod as claimed in claim 1, it is characterised in that the preparation method of the expanded quinoa is such as
Under：(1) 60 mesh sieves will be crossed after examining qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：180-220kg/h；Extruder water content：8-12%；Screw speed：350-
400rpm；Rate of cutting：600-650rpm；Extrusion temperature：135-150℃；
Vulcanize drying temperature：35-45℃；
Baking temperature：210-220℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain produces expanded quinoa.
5. a kind of full nutrient grain rod as claimed in claim 1, it is characterised in that the black rice and jujube Extruded Rice raw material composition
For：Rice：Black rice：Jujube=5:4:1.
6. the preparation method of full nutrient grain rod described in claim 1-5 any one, it is characterised in that step is as follows：
(1) raw material weighing
A, feed particulate material weighed in proportion；
B, powder material is weighed to mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, dissolve by heating, emulsification；
(2) raw material is mixed
First by the powder material in dispensing, order is well mixed from less to more, then put into granular material by weight, is sufficiently mixed,
Solvent liquid material is finally put into dry mixing device, stirred；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging after cooling.
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