CN107836640A - A kind of high-fiber high-protein alimentary paste and preparation method thereof - Google Patents
A kind of high-fiber high-protein alimentary paste and preparation method thereof Download PDFInfo
- Publication number
- CN107836640A CN107836640A CN201711234259.2A CN201711234259A CN107836640A CN 107836640 A CN107836640 A CN 107836640A CN 201711234259 A CN201711234259 A CN 201711234259A CN 107836640 A CN107836640 A CN 107836640A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- protein
- fiber
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000835 fiber Substances 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 113
- 235000013312 flour Nutrition 0.000 claims abstract description 73
- 239000000284 extract Substances 0.000 claims abstract description 64
- 241000209140 Triticum Species 0.000 claims abstract description 52
- 235000021307 Triticum Nutrition 0.000 claims abstract description 52
- 108010068370 Glutens Proteins 0.000 claims abstract description 42
- 235000021312 gluten Nutrition 0.000 claims abstract description 42
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 36
- 229920002752 Konjac Polymers 0.000 claims abstract description 36
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 26
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 26
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 25
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- 239000005862 Whey Substances 0.000 claims abstract description 23
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 23
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 23
- 238000000926 separation method Methods 0.000 claims abstract description 23
- 101710089165 Protein white Proteins 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229920001202 Inulin Polymers 0.000 claims abstract description 18
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 18
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 18
- 229940029339 inulin Drugs 0.000 claims abstract description 18
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 18
- 230000002829 reductive effect Effects 0.000 claims abstract description 17
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 8
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 8
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 8
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 8
- 244000241872 Lycium chinense Species 0.000 claims abstract description 8
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 7
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims description 26
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 26
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000005452 bending Methods 0.000 claims description 8
- 238000003490 calendering Methods 0.000 claims description 8
- 230000001788 irregular Effects 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 7
- 235000005911 diet Nutrition 0.000 claims description 7
- 230000000378 dietary effect Effects 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000013373 food additive Nutrition 0.000 claims description 6
- 239000002778 food additive Substances 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 2
- 229940104640 chinese yam extract Drugs 0.000 claims 1
- 239000000469 ethanolic extract Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 26
- 235000016709 nutrition Nutrition 0.000 abstract description 26
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 19
- 230000035764 nutrition Effects 0.000 abstract description 15
- 235000015097 nutrients Nutrition 0.000 abstract description 14
- 238000000605 extraction Methods 0.000 abstract description 10
- 230000002265 prevention Effects 0.000 abstract description 10
- 150000001480 arabinoses Chemical class 0.000 abstract 1
- 239000000047 product Substances 0.000 description 49
- 239000000306 component Substances 0.000 description 48
- 235000013305 food Nutrition 0.000 description 33
- 239000000203 mixture Substances 0.000 description 33
- 235000012149 noodles Nutrition 0.000 description 31
- 239000008280 blood Substances 0.000 description 30
- 210000004369 blood Anatomy 0.000 description 30
- 241000219051 Fagopyrum Species 0.000 description 29
- 239000008103 glucose Substances 0.000 description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 24
- 238000000034 method Methods 0.000 description 24
- 239000002994 raw material Substances 0.000 description 18
- 235000013325 dietary fiber Nutrition 0.000 description 17
- 235000018102 proteins Nutrition 0.000 description 14
- 102000004169 proteins and genes Human genes 0.000 description 14
- 108090000623 proteins and genes Proteins 0.000 description 14
- 230000005855 radiation Effects 0.000 description 13
- 230000001954 sterilising effect Effects 0.000 description 13
- 238000004659 sterilization and disinfection Methods 0.000 description 13
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 12
- 235000000346 sugar Nutrition 0.000 description 12
- 150000001875 compounds Chemical class 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 9
- 235000001727 glucose Nutrition 0.000 description 9
- 230000000291 postprandial effect Effects 0.000 description 9
- 239000005456 alcohol based solvent Substances 0.000 description 8
- 230000003292 diminished effect Effects 0.000 description 8
- 230000035622 drinking Effects 0.000 description 8
- 239000003925 fat Substances 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 235000008216 herbs Nutrition 0.000 description 8
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 8
- 230000010354 integration Effects 0.000 description 8
- 238000012216 screening Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 238000007493 shaping process Methods 0.000 description 7
- 239000008213 purified water Substances 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 230000036186 satiety Effects 0.000 description 5
- 235000019627 satiety Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 235000007516 Chrysanthemum Nutrition 0.000 description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 4
- 108090001061 Insulin Proteins 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 229940125396 insulin Drugs 0.000 description 4
- 239000011265 semifinished product Substances 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 3
- 235000002710 Ilex cornuta Nutrition 0.000 description 3
- 241001310146 Ilex cornuta Species 0.000 description 3
- 102000004407 Lactalbumin Human genes 0.000 description 3
- 108090000942 Lactalbumin Proteins 0.000 description 3
- 244000241838 Lycium barbarum Species 0.000 description 3
- 235000015459 Lycium barbarum Nutrition 0.000 description 3
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 3
- 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 3
- 206010000496 acne Diseases 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 150000002212 flavone derivatives Chemical class 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 230000002641 glycemic effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000002218 hypoglycaemic effect Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 230000002147 killing effect Effects 0.000 description 3
- 238000003754 machining Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000000643 oven drying Methods 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 210000000813 small intestine Anatomy 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000013103 analytical ultracentrifugation Methods 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000021258 carbohydrate absorption Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 150000003505 terpenes Chemical class 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 108010050375 Glucose 1-Dehydrogenase Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 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
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 208000016097 disease of metabolism Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008085 high protein diet Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 238000007443 liposuction Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000004089 microcirculation Effects 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
- 235000019713 millet Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a kind of high-fiber high-protein alimentary paste, mainly include：Wheat flour, wheat edible fiber powder, Gluten, kudzu root extract, Fructus lycii P.E, yam extract, buckwheat powder, barley young leaf powder, resistant starch, konjaku flour, inulin, soybean separation protein white powder, PURE WHEY and L arabinoses.Preparation method includes：By the root of kudzu vine, the fruit of Chinese wolfberry, the extraction of Chinese yam ethanol, it is concentrated under reduced pressure, is dried to obtain kudzu root extract, Fructus lycii P.E and yam extract, it is standby；Water is added to be mixed evenly Gluten, konjaku flour, addition wheat flour, buckwheat powder, then the stirring of remaining component is added, produce.The high-fiber high-protein alimentary paste of the present invention plays a role significantly while has both the balanced effect of nutrition, is the preferred medical nutrient treatment selection for being adapted to diabetes mellitus prevention and controlling crowd.
Description
Technical field
The present invention relates to noodles processing field, in particular to a kind of high-fiber high-protein alimentary paste and its preparation side
Method.
Background technology
In recent decades, global diabetic's number increases with surprising rapidity, it is contemplated that to the year two thousand thirty, diabetic will
3.8 hundred million are risen to, and major part will focus on developing country.2013 annual report Chinese Adult diabetes prevalences have reached
11.6%, diabetes turn into the major public health problem for having a strong impact on that compatriots are physically and mentally healthy.
According to《Diabetes mellitus in China medical nutrient treatment guide (2013)》Prompting, nutrition treatment is the base for the treatment of diabetes
Plinth, it is the prevention of any stage and to control essential measure in diabetes natural history.And a few days ago for integration of drinking and medicinal herbs composition,
The research in the fields such as bitter buckwheat, dietary fiber component, high protein composition, new food resource composition is diabetic population Nutrition
The study hotspot for the treatment of, although each composition has partial action, single application function is more single, nutrition is more single,
Diabetes mellitus prevention can not be met and control the full nutrition Treatment need of crowd.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of formula of high-fiber high-protein alimentary paste, contained in inventive formulation
The composition of a variety of integration of drinking and medicinal herbs, many foods are medicine, pass through integration of drinking and medicinal herbs composition, bitter buckwheat composition, dietary fiber component, high egg
The cooperative compensating effect of white matter composition, new food resource composition, play a role significantly while have both the balanced effect of nutrition, be suitable
Close diabetes mellitus prevention and control the preferred medical nutrient treatment selection of crowd.
The second object of the present invention is the preparation method for providing above-mentioned high-fiber high-protein alimentary paste, preparation method behaviour
It is fairly simple to make step, the easy industrialization of technological process, involved each technological process belongs to more advanced preparation
Technique, green non-pollution, environmental protection, should be widely promoted application.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
The invention provides a kind of high-fiber high-protein alimentary paste, mainly including following component：In terms of mass fraction, wheat
Powder 1-80 parts, wheat edible fiber powder 1-5 parts, Gluten 0-5 parts, kudzu root extract 0-5 parts, Fructus lycii P.E 0-5 parts, mountain
Medicament extract 0-10 parts, buckwheat powder 1-30 parts, barley young leaf powder 1-10 parts, resistant starch 0-20 parts, konjaku flour 0-10 parts, inulin
0-20 parts, soybean separation protein white powder 1-10 parts, PURE WHEY 1-10 parts and L-arabinose 0-10 parts.
Compound high-fiber high-protein alimentary paste of the present invention, flour material wide adaptability, can make a variety of systems
Product are (such as：Noodles, biscuit, meal replacement powder, millet cake, cake, compacting rice, generation meal rod etc.) it is referred to as compound nutritional Flour product, this hair
The beneficial effect of bright compound nutritional Flour product is being rich in flavonoids, terpene, polysaccharide constituents, control meal in integration of drinking and medicinal herbs component
Blood glucose rises and improved the multi-efficiencies such as sugar tolerance afterwards；Water-soluble and Water insoluble dietary fiber is rich in dietary fiber component,
With promotion enterogastric peristalsis, delay the multiple synergies such as carbohydrate absorption, increase satiety；It is rich in protein component
Quality grain albumen, animal protein, supplement needed by human body good protein；L-arabinose be beneficial to suppress blood glucose rise,
Control the effect of blood fat.Compound nutritional Flour product of the present invention mainly adapts to diabetes mellitus prevention and control crowd eats, and is also simultaneously
The crowds' such as cardiovascular and cerebrovascular disease crowd, obese people, constipation crowd, elderly population, stomach and intestine conditioning crowd, health crowd is preferred
Product.
Containing buckwheat powder in the formula of the present invention, buckwheat powder is a kind of medicine-food two-purpose crop, bitter buckwheat flavone contained by it,
The confrontation of the biological active matters such as buckwheat sugar alcohol is hypoglycemic to play an important roll.Other bitter buckwheat also has hypotensive, hypoglycemic, drop blood
Fat, improve the effect such as microcirculation.
Pass through evil spirit containing a variety of soluble and insoluble dietary fiber, wherein soluble dietary fibers in inventive formulation
Taro powder and inulin provide, and can slow down digestion rate and most fast excretion of cholesterol, so the blood glucose that can be allowed in blood and cholesterol control
Make in preferable level, also assisting in diabetic reduces insulin and triglyceride；Wherein insoluble dietary fiber
There is provided by wheat edible fiber, barley young leaf powder, resistant starch, insoluble fibers can reduce the risk for suffering from intestinal cancer, while energy
Noxious material in enough assimilating food, Constipation simultaneously weaken the toxin that bacterium is discharged in alimentary canal.Konjaku flour is effective simultaneously
Composition is glucomannan, and volume can expand 80~100 times after water suction, by increasing capacitance it is possible to increase satiety, the liter to suppressing postprandial blood sugar
It is high highly effective, therefore konjaku flour is with the addition of in the present invention.Could have with insoluble fibers by equilibrium intake solubility
Standby comprehensive effect.
Containing soybean separation protein white powder, Gluten, PURE WHEY in inventive formulation, soybean separation protein white powder is plant
One of kind of alternative animal protein few in number in albumen, can make up protein nutritive value in flour it is low lack
Point；Gluten is the native protein extracted from wheat, and protein content is up to 75%-85%, containing needed by human
15 kinds of amino acid, be a kind of nutritious, quality-high and inexpensive plant protein source, simultaneously because its own have viscoplasticity,
Extensibility, film forming, liposuction and good mechanical performance, product can also be optimized by not only increasing the protein content of product
Quality；PURE WHEY is the precious protein come out using advanced technologies from milk separation and Extraction, with its purity height, is absorbed
Rate is high, amino acid forms most reasonable etc. many advantages and pushed away as " king of albumen ", and lactalbumin not only easily digests, but also has
There are high biological value, efficient rate, high protein effect ratio and high usage, be the fine work in protein.
The L-arabinose contained in inventive formulation, belong to new food resource composition, first, can suppress to hydrolyze disaccharide
Enzyme, therefore suppress caused by intake sucrose (resolve into glucose and fructose in the presence of small intestine invertase and absorbed)
Blood glucose rise；Second, because L-arabinose is to the inhibitory action of disaccharide hydrolase, the sucrose for making not to be decomposed in small intestine is big
It is decomposed by the microorganisms in intestines and produces substantial amounts of organic acid, this organic acid has inhibitory action to liver synthctic fat, added
L-arabinose in small intestine to absorb sucrose inhibitory action, so as to reduce the generation of internal new fats.
The Gluten and konjaku flour contained in the formula of the present invention is not only the raw material composition of high-fiber high-protein alimentary paste
Part, while also function to the effect for improving finished product quality.When adding Gluten, due to dough sheet forming, flexibility increases,
So have received raising operability, increase biceps, improve the effect of sense of touch.When boiling face, the dissolution into soup of noodles composition can be reduced,
It is improved and boils face yield, prevent noodles excessively soft or broken strip, increases face extension effect；The addition of konjaku flour can have less break
Bar rate, preferable water absorption rate, the effect for reducing cooking loss.
In a word, formula of the invention passes through with reference to integration of drinking and medicinal herbs composition, bitter buckwheat composition, dietary fiber component, high protein
The cooperative compensating effect of composition, new food resource composition, plays a part of highly significant, while has both the balanced effect of nutrition,
It is the preferred medical nutrient treatment selection for being adapted to diabetes mellitus prevention and controlling crowd.
In order to further optimize the synergy between each component, it is preferable that in terms of mass fraction, wheat flour 10-60 parts,
Wheat edible fiber powder 2-4 parts, Gluten 1-4 parts, kudzu root extract 1-4 parts, Fructus lycii P.E 1-4 parts, yam extract
1-9 parts, buckwheat powder 4-15 parts, barley young leaf powder 2-8 parts, resistant starch 1-15 parts, konjaku flour 1-8 parts, inulin 1-15 parts, soybean
Separated protein powder 2-8 parts, PURE WHEY 1-8 parts, L-arabinose 1-9 parts.
More preferably, in terms of mass fraction, 50 parts of wheat flour, 3 parts of wheat edible fiber powder, 2 parts of Gluten, kudzu root extract
2 parts, 2 parts of Fructus lycii P.E, 5 parts of yam extract, 10 parts of buckwheat powder, 6 parts of barley young leaf powder, 10 parts of resistant starch, konjaku
6 parts of powder, 10 parts of inulin, 5 parts of soybean separation protein white powder, 5 parts of PURE WHEY, 8 parts of L-arabinose.
Preferably, also include in formula of the invention：Food additives and flavor enhancement, food additives include alginic acid
Sodium, xanthans, composite phosphate, the flavor enhancement include edible salt, dietary alkali.
Wherein, sodium alginate can improve the caking property of Flour product tissue, make that its pulling force is strong, flexibility is big, reduces end breakage rate.
The tightness degree that xanthans is combined by increasing between gluten network and starch granules, and then play enhancing toughness, enhancing water suction
Rate, the effect to extend the shelf life.Composite phosphate can improve the water-retaining property of dough, increase the muscle degree of product, make product elasticity it is good,
Resistant to cook, mouthfeel are smooth.
Edible salt is act as：1. playing the role of to restrain gluten tissue, the elasticity and extensibility of wet gluten can be strengthened, changed
The processing performance of kind dough, it is possible to reduce the wet broken strip of vermicelli, improve the percentage of A-class goods；2. because salt solution has stronger osmosis,
It can thus make wheat flour water suction fast and uniform when with face, easily make dough maturity；3. there is certain moisture-keeping function, drying
When, wet noodles will not too fast drying, be easily controlled drying condition, but oversalting, drying will be difficult, when extending dry
Between；4. playing the role of certain suppression varied bacteria growing and inhibitory enzyme activity, it can prevent dough from being become sour quickly in hot day；5. have certain
Seasoning effect.
Dietary alkali is act as：1. food alkali (sodium carbonate) and salt (sodium chloride) play the role of similar to gluten quality, also can
Gluten quality is restrained, the effect of alkali can make dough elasticity bigger, but poorer than the effect of salt in terms of extensibility is improved；2. because alkalescence is made
With, can occur noodles faint yellow, a pigmentation, but color and luster does not become clear；3. noodles can be made to produce a kind of distinctive alkaline wind
Taste, taste it is more tasty and more refreshing do not stick, non muddy soup when boiling；4. wet section can be made to be not easy to become sour rotten, it is easy to circulation sale.
Certainly, in order to improve quality, there are higher quality requirement, such as wheat meals fibre to each component in the present invention
Tie up in powder, fibre length preferably needs to account for more than the 95% of gross mass below 32 μm, and the protein content in Gluten is most
Good to control in more than 80wt%, more excellent is more than 85wt%.
The high-fiber high-protein alimentary paste being prepared by reasonable compatibility between various components in such scheme, have such as
Lower quality：Ripe strip-breaking rate≤0%, irregular degree≤8%, bending fracture rate≤5%, cooking loss≤10%, moisture≤
14.5%, acidity (mL/10g)≤4.0, there is good mouthfeel, it is nutritious, it is possible to achieve the volume production of noodles.
The present invention additionally provides high-fiber high-protein battalion except providing a kind of formula of high-fiber high-protein alimentary paste
The preparation method in the face of supporting, specifically comprises the following steps：
(A) root of kudzu vine, the fruit of Chinese wolfberry, Chinese yam ethanol are extracted, is concentrated under reduced pressure, is dried to obtain kudzu root extract, fruit of Chinese wolfberry extraction
Thing and yam extract, it is standby；
(B) water is added to be mixed evenly Gluten, konjaku flour, addition wheat flour, buckwheat powder, then add remaining component and stir
3-5min is mixed, adds the 28-32wt% of all components total amount water stirring 10-15min；
(C) after overcuring, calendering, pressing, cutting and drying again, produce.
Wherein, it is preferably in step (A), the step of extraction：First 70-80 DEG C after the 60-70wt% ethanol of 8-10 times of addition
Lower extraction 1-2h, added again after filtering and extract 1-2h at 70-80 DEG C after 4-5 times of 60-70wt% ethanol, continuously extract 2-3
It is secondary.
In addition, the pressure being concentrated under reduced pressure is preferably controlled between -0.04MPa to -0.06MPa, obtained after being concentrated under reduced pressure
60 DEG C of measure relative densities of thick paste are between 1.15-1.20.
Preferably, the mode preferably with spray drying is dried, medicinal extract is added in spray dryer, inlet temperature setting
For 220 DEG C, outlet temperature is set as 120 DEG C, carries out being spray-dried to obtain solid dry powder, dried powder is tested, symbol
Radiation sterilization flow can be entered by closing requirement.
Wherein, in step (B), preferably food additives, flavor enhancement are added mixing together with Gluten, konjaku flour and stirred
Mix.
The present invention wheat flour, wheat edible fiber, Gluten, buckwheat powder, barley young leaf powder, resistant starch, konjaku flour,
Inulin, soybean protein isolate, PURE WHEY and L-arabinose are first crossed 120-150 eye mesh screens and remixed, by by each component
After being crushed, mixing is more uniformly distributed.
Preferably, in step (C), dry and use low temperature seasoning at a slow speed, temperature is no more than 42 DEG C, drying time 4-
8h.The characteristics of this method is that natural imitation is dried, and can farthest retain bitter-buckwheat nutritive composition and not be destroyed while ensure face
The stripping of bar, make shaping rate stable up to more than 95% production, reliable product quality.
The mixing order of addition for each component that should be noted in above-mentioned preparation method is, it is necessary in strict accordance with the solution of the present invention
Perform, could be by the nutrition of each composition only using the high-fiber high-protein alimentary paste obtained after the method addition of the present invention
Material is brought into play completely.
Compared with prior art, beneficial effects of the present invention are：
(1) high-fiber high-protein alimentary paste of the invention solves the unbalanced problem of nutrition of nutrition treatment Flour product, this hair
Bright formula is by with reference to integration of drinking and medicinal herbs composition (kudzu root extract, Fructus lycii P.E, yam extract), bitter buckwheat composition (bitter buckwheat
Skin powder), dietary fiber component (konjaku flour, inulin, resistant starch, wheat edible fiber powder, barley young leaf powder), high protein into
Divide the cooperative compensating effect of (soybean protein isolate, Gluten, PURE WHEY), new food resource composition (L-arabinose),
With high dietary-fiber, high protein, low fat, the feature containing general flavone, overcome that common product dietary fiber content is low, egg
The problem of white matter nutritive value is low, without general flavone；
(2) high-fiber high-protein alimentary paste of the invention solves the problems, such as that the effect of nutrition treatment Flour product is single, commonly
Flour product contains more carbohydrate, easily causes the fluctuation of postprandial blood sugar, is unfavorable for the prevention and control of diabetes.Mesh
The preceding feature Flour product invented for diabetes mellitus prevention and control crowd is mainly rich in dietary fiber or to contain integration of drinking and medicinal herbs
Based on composition.Compound nutritional Flour product beneficial effect of the present invention is being rich in flavonoids, terpene, polysaccharide in integration of drinking and medicinal herbs component
Composition, control postprandial blood sugar rise and improved the multi-efficiencies such as sugar tolerance；Rich in water-soluble and non-aqueous in dietary fiber component
Property dietary fiber, have and promote enterogastric peristalsis, delay carbohydrate absorption, the multiple synergy of increase satiety etc.；Albumen
Matter component is added with lactalbumin, and the intake of lactalbumin helps to improve glycometabolism, lost weight；L-arabinose by beneficial to
Suppress blood glucose rise, control the effect of blood fat.By combining multiple raw materials composition, multiple mechanisms Collaborative Control postprandial blood sugar is played
Effect, and contribute to improve sugar tolerance；
(3) palatability problems of nutrition treatment Flour product are solved, currently for diabetes mellitus prevention and control crowd's invention
Feature Flour product because being added with other non-flour components, the fineness of powder is poor, coarse mouthfeel, there is peculiar smell introducing, agreeable to the taste
Property is poor.The present invention by preferred feedstock, overcome palatability difference using technologies such as extraction purification technologies the problem of；
(4) present invention solves the problems, such as the production technology of nutrition treatment noodle product, because nutrition treatment needs, this product composition
Up to 14 kinds, using traditional noodle production technique, formed product is difficult, and product strip-breaking rate is high, and production loss is big, can not complete
Volume production.The present invention is using unique production technology and coordinates the use of modifying agent so that this product finished product compared with common noodles
Rate is suitable, mouthfeel is suitable.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment
Condition person, the condition suggested according to normal condition or manufacturer are carried out.Agents useful for same or the unreceipted production firm person of instrument, it is
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
Dispensing is carried out according to following mass fraction：80 parts of wheat flour, 1 part of wheat edible fiber powder, 3 parts of Gluten, the root of kudzu vine
5 parts of extract, 5 parts of Fructus lycii P.E, 10 parts of yam extract, 1 part of buckwheat powder, 1 part of barley young leaf powder, resistant starch 20
Part, 10 parts of konjaku flour, 20 parts of inulin, 1 part of soybean separation protein white powder, 2 parts of PURE WHEY and 10 parts of L-arabinose.
1) root of kudzu vine, the fruit of Chinese wolfberry, Chinese yam pretreatment of raw material：
Raw material screening：Raw material crushed into 20 mesh sieves to be screened, raw material is put into extractor after screening；Extractor carries
Take：Add 8 times of 60wt% alcohol solvents to extract 2 hours at 70 DEG C, it is molten to be filtered under diminished pressure 5 times of 60wt% ethanol of addition in rear filter residue
Agent is extracted 1 hour at 70 DEG C, is filtered under diminished pressure again in rear filter residue and is added 4 times of 60wt% alcohol solvents that 1 is extracted at 75 DEG C is small
When, continuous extraction is three times；It is concentrated under reduced pressure：Extract solution is concentrated under reduced pressure, filtrate temperature setting is 70 DEG C, and filtering vacuum degree is set
- 0.04MPa to -0.06MPa is set to, is concentrated into the medicinal extract of relative density 1.15-1.20 (60 DEG C)；Spray drying：By medicinal extract plus
Enter spray dryer, inlet temperature is set as 220 DEG C, and outlet temperature is set as 120 DEG C, carries out being spray-dried to obtain solid xeraphium
End；The inspection of semifinished product：Dried powder is tested, met the requirements into radiation sterilization flow；Radiation sterilization：Killed using radiation
Microorganism killing；Finished product extract：Packed after crossing 120 eye mesh screens after irradiation sterilization, finished product extract；
2) by wheat flour, wheat edible fiber, Gluten, buckwheat powder, barley young leaf powder, resistant starch, konjaku flour, chrysanthemum
Powder, soybean separation protein white powder, PURE WHEY, L-arabinose cross 120 eye mesh screens；
3) by modifying agent：0.1 part of sodium alginate, 0.3 part of xanthans, 0.3 part of composite phosphate, 5 parts of Gluten, konjaku flour
4 parts (Gluten, konjaku flour in modifying agent additionally add), 1 part of edible salt, 0.15 part of dietary alkali are net with 10 times of volumes
Change water to add in electrical heating stirring tank, component 1 is mixed to obtain through electrical heating stirring tank；
4) wheat flour, buckwheat powder are added into batch mixer, component 2 is obtained after batch mixer is well mixed；
5) kudzu root extract, Fructus lycii P.E, yam extract, wheat edible fiber, barley young leaf powder, resistance are formed sediment
Powder, Gluten, konjaku flour, inulin, soybean separation protein white powder, PURE WHEY, L-arabinose add batch mixer, through batch mixer
Mix to obtain component 3；
6) component 2 and component 3 are added into batch mixer, component 4 is obtained after batch mixer is well mixed；
7) component 1, component 4 are mixed and adds mixer stirring 3-5 minutes, then plus purified water is sufficiently stirred 10-15 points
Clock carries out and system, obtains loose dough to be prepared, amount of water is between 28%-32%；
8) dough obtained by step 7) is rolled after the curing of 15-20 minutes, obtains dough sheet.
Using double-layer compound calendering technology, it is：First of stack goes out after double face slab superposition again through the compound of 8 rollers
Calendering, can make noodles not easily broken, chewy in taste.
9) dough sheet rolled by step 8) is cut, slitting shaping is completed by face knife, the machining accuracy of face knife
With install and use often that to occur the defects of burr, pimple, distortion, drafting and width, thick inconsistent with noodles relevant.Face knife has entirety
Formula and combined type, shape is mostly square, and basic specification is divided into 1.0,1.5,2.0,3.0,6.0 millimeters five kinds.It is provided with below the knife of face
Cutoff tool, effect are by wet noodles transversely cutting；
10) low temperature seasoning at a slow speed：It is the vermicelli oven drying method introduced from Japan the 1980s, highest drying temperature is not
More than 42 DEG C, distance is 500 meters or so, for up to 4-8 hours.The characteristics of this method is that natural imitation is dried, can be with maximum journey
The reservation finished product nutritional ingredient of degree is not destroyed while ensures the stripping of noodles, makes shaping rate stable up to more than 95% production,
Reliable product quality；
11) weighing and bagging after noodle cutter cut-out noodles, product quality：The ripe strip-breaking rate of high-fiber high-protein alimentary paste≤
0%, irregular degree≤8%, bending fracture rate≤5%, cooking loss≤10%, moisture≤14.5%, acidity (mL/10g)≤
4.0。
Embodiment 2
Dispensing is carried out according to following mass fraction：1 part of wheat flour, 5 parts of wheat edible fiber powder, 20 parts of buckwheat powder, barley
If 10 parts of leaf powder, 10 parts of PURE WHEY, 8 parts of soybean separation protein white powder.
1) wheat edible fiber, buckwheat powder, barley young leaf powder, soybean separation protein white powder, L-arabinose are crossed into 150 mesh sieves
Net；
2) by modifying agent：0.1 part of sodium alginate, 0.3 part of xanthans, 0.3 part of composite phosphate, 1 part of edible salt, dietary alkali
In the purified water addition electrical heating stirring tank of 0.15 part and 10 times volume, component 1 is mixed to obtain through electrical heating stirring tank；
3) buckwheat powder is added into batch mixer, component 2 is obtained after batch mixer is well mixed；
4) wheat edible fiber, barley young leaf powder, soybean protein isolate are added into batch mixer, component is mixed to obtain through batch mixer
3；
5) component 2 and component 3 are added into batch mixer, component 4 is obtained after batch mixer is well mixed；
6) component 1, component 4 are mixed and adds mixer stirring 3-5 minutes, then plus purified water is sufficiently stirred 10-15 points
Clock carries out and system, obtains loose dough to be prepared, amount of water is between 28-32%；
7) dough obtained by step 6) is rolled after the curing of 15-20 minutes, obtains dough sheet.
Using double-layer compound calendering technology, it is：First of stack goes out after double face slab superposition again through the compound of 8 rollers
Calendering, can make noodles not easily broken, chewy in taste.
8) dough sheet rolled by step 7) is cut, slitting shaping is completed by face knife, the machining accuracy of face knife
With install and use often that to occur the defects of burr, pimple, distortion, drafting and width, thick inconsistent with noodles relevant.Face knife has entirety
Formula and combined type, shape is mostly square, and basic specification is divided into 1.0,1.5,2.0,3.0,6.0 millimeters five kinds.It is provided with below the knife of face
Cutoff tool, effect are by wet noodles transversely cutting；
9) low temperature seasoning at a slow speed：It is the vermicelli oven drying method introduced from Japan the 1980s, highest drying temperature is not
More than 40 DEG C, distance is 500 meters or so, for up to 4-8 hours.The characteristics of this method is that natural imitation is dried, can be with maximum journey
The reservation finished product nutritional ingredient of degree is not destroyed while ensures the stripping of noodles, makes shaping rate stable up to more than 95% production,
Reliable product quality；
10) weighing and bagging after noodle cutter cut-out noodles, product quality：The ripe strip-breaking rate of high-fiber high-protein alimentary paste≤
0%, irregular degree≤8%, bending fracture rate≤5%, cooking loss≤10%, moisture≤14.5%, acidity (mL/10g)≤
4.0。
Embodiment 3
Dispensing is carried out according to following mass fraction：10 parts of wheat flour, (fibre length is at 32 μm for 4 parts of wheat edible fiber powder
Following account for gross mass more than 95%), 1 part of Gluten (protein content is more than 80wt%), 4 parts of kudzu root extract, Chinese holly
1 part of matrimony vine extract, 9 parts of yam extract, 15 parts of buckwheat powder, 2 parts of barley young leaf powder, 15 parts of resistant starch, 1 part of konjaku flour,
9 parts of 15 parts of inulin, 1 part of soybean separation protein white powder, 1 part of PURE WHEY and L-arabinose.
1) root of kudzu vine, the fruit of Chinese wolfberry, Chinese yam pretreatment of raw material：
Raw material screening：Raw material crushed into 20 mesh sieves to be screened, raw material is put into extractor after screening；Extractor carries
Take：Add 10 times of 70wt% alcohol solvents to extract 1 hour at 80 DEG C, be filtered under diminished pressure 4 times of 70wt% ethanol of addition in rear filter residue
Solvent extracts 2 hours at 75 DEG C, is filtered under diminished pressure 5 times of 70wt% alcohol solvents of addition in rear filter residue again and extracts 2 at 80 DEG C
Hour, continuous extraction is three times；It is concentrated under reduced pressure：Extract solution is concentrated under reduced pressure, filtrate temperature setting is 70 DEG C, filtering vacuum degree
- 0.04MPa to -0.06MPa is arranged to, is concentrated into the medicinal extract of relative density 1.15-1.20 (60 DEG C)；Spray drying：By medicinal extract
Spray dryer is added, inlet temperature is set as 200 DEG C, and outlet temperature is set as 100 DEG C, carries out being spray-dried to obtain solid drying
Powder；The inspection of semifinished product：Dried powder is tested, met the requirements into radiation sterilization flow；Radiation sterilization：Utilize radiation
Kill microorganism；Finished product extract：Packed after crossing 130 eye mesh screens after irradiation sterilization, finished product extract；
2) by wheat flour, wheat edible fiber, Gluten, buckwheat powder, barley young leaf powder, resistant starch, konjaku flour, chrysanthemum
Powder, soybean separation protein white powder, PURE WHEY, L-arabinose cross 130 eye mesh screens；
3) by modifying agent：0.1 part of sodium alginate, 0.3 part of xanthans, 0.3 part of composite phosphate, 1 part of Gluten, konjaku flour
0.5 part (Gluten, konjaku flour in modifying agent additionally add), 1 part of edible salt, 0.15 part of dietary alkali and 10 times of volumes
Purified water is added in electrical heating stirring tank, and component 1 is mixed to obtain through electrical heating stirring tank；
4) wheat flour, buckwheat powder are added into batch mixer, component 2 is obtained after batch mixer is well mixed；
5) kudzu root extract, Fructus lycii P.E, yam extract, wheat edible fiber, barley young leaf powder, resistance are formed sediment
Powder, Gluten, konjaku flour, inulin, soybean separation protein white powder, L-arabinose add batch mixer, and component is mixed to obtain through batch mixer
3；
6) component 2 and component 3 are added into batch mixer, component 4 is obtained after batch mixer is well mixed；
Subsequent process steps are consistent with embodiment 1, the product quality finally obtained：The ripe of high-fiber high-protein alimentary paste breaks
Bar rate≤0%, irregular degree≤8%, bending fracture rate≤5%, cooks loss≤10%, moisture≤14.5%, acidity (mL/
10g)≤4.0。
Embodiment 4
Dispensing is carried out according to following mass fraction：60 parts of wheat flour, (fibre length is at 32 μm for 2 parts of wheat edible fiber powder
Following account for gross mass more than 95%), 4 parts of Gluten (protein content is more than 85wt%), 1 part of kudzu root extract, Chinese holly
4 parts of matrimony vine extract, 1 part of yam extract, 4 parts of buckwheat powder, 8 parts of barley young leaf powder, 1 part of resistant starch, 8 parts of konjaku flour, chrysanthemum
1 part of 1 part of powder, 8 parts of soybean separation protein white powder, 5 parts of PURE WHEY and L-arabinose.
1) root of kudzu vine, the fruit of Chinese wolfberry, Chinese yam pretreatment of raw material：
Raw material screening：Raw material crushed into 20 mesh sieves to be screened, raw material is put into extractor after screening；Extractor carries
Take：Add 9 times of 65wt% alcohol solvents to extract 1 hour at 75 DEG C, it is molten to be filtered under diminished pressure 4 times of 65wt% ethanol of addition in rear filter residue
Agent is extracted 2 hours at 75 DEG C, is filtered under diminished pressure again in rear filter residue and is added 5 times of 65wt% alcohol solvents that 2 are extracted at 75 DEG C is small
When, continuous extraction is three times；It is concentrated under reduced pressure：Extract solution is concentrated under reduced pressure, filtrate temperature setting is 70 DEG C, and filtering vacuum degree is set
- 0.04MPa to -0.06MPa is set to, is concentrated into the medicinal extract of relative density 1.15-1.20 (60 DEG C)；Spray drying：By medicinal extract plus
Enter spray dryer, inlet temperature is set as 200 DEG C, and outlet temperature is set as 100 DEG C, carries out being spray-dried to obtain solid xeraphium
End；The inspection of semifinished product：Dried powder is tested, met the requirements into radiation sterilization flow；Radiation sterilization：Killed using radiation
Microorganism killing；Finished product extract：Packed after crossing 130 eye mesh screens after irradiation sterilization, finished product extract.
Subsequent process steps are consistent with embodiment 1, the product quality finally obtained：The ripe of high-fiber high-protein alimentary paste breaks
Bar rate≤0%, irregular degree≤8%, bending fracture rate≤5%, cooks loss≤10%, moisture≤14.5%, acidity (mL/
10g)≤4.0。
Embodiment 5
Dispensing is carried out according to following mass fraction：50 parts of wheat flour, (fibre length is at 32 μm for 3 parts of wheat edible fiber powder
Following account for gross mass more than 95%), 2 parts of Gluten (protein content is more than 85wt%), 2 parts of kudzu root extract, Chinese holly
2 parts of matrimony vine extract, 5 parts of yam extract, 10 parts of buckwheat powder, 6 parts of barley young leaf powder, 10 parts of resistant starch, 6 parts of konjaku flour,
8 parts of 10 parts of inulin, 5 parts of soybean separation protein white powder, 5 parts of PURE WHEY and L-arabinose.
Subsequent process steps are consistent with embodiment 4, the product quality finally obtained：The ripe of high-fiber high-protein alimentary paste breaks
Bar rate≤0%, irregular degree≤8%, bending fracture rate≤5%, cooks loss≤10%, moisture≤14.5%, acidity (mL/
10g)≤4.0。
Embodiment 6
Dispensing is carried out according to following mass fraction：60 parts of wheat flour, 2 parts of wheat edible fiber powder, 0 part of Gluten, the root of kudzu vine
It is 0.25 part of extract, 0.25 part of Fructus lycii P.E, 0.25 part of yam extract, 20 parts of buckwheat powder, 1 part of barley young leaf powder, anti-
Property 1 part of 1 part of starch, 2 parts of konjaku flour, 3 parts of inulin, 5 parts of soybean separation protein white powder, 2 parts of PURE WHEY and L-arabinose.
1) root of kudzu vine, the fruit of Chinese wolfberry, Chinese yam pretreatment of raw material：
Raw material screening：Raw material crushed into 20 mesh sieves to be screened, raw material is put into extractor after screening；Extractor carries
Take：Add 8 times of 60wt% alcohol solvents to extract 2 hours at 75 DEG C, it is molten to be filtered under diminished pressure 6 times of 60wt% ethanol of addition in rear filter residue
Agent is extracted 1 hour at 75 DEG C, is filtered under diminished pressure again in rear filter residue and is added 4 times of 60wt% alcohol solvents that 1 is extracted at 75 DEG C is small
When, continuous extraction is three times；It is concentrated under reduced pressure：Extract solution is concentrated under reduced pressure, filtrate temperature setting is 70 DEG C, and filtering vacuum degree is set
- 0.04MPa to -0.06MPa is set to, is concentrated into the medicinal extract of relative density 1.15-1.20 (60 DEG C)；Spray drying：By medicinal extract plus
Enter spray dryer, inlet temperature is set as 220 DEG C, and outlet temperature is set as 120 DEG C, carries out being spray-dried to obtain solid xeraphium
End；The inspection of semifinished product：Dried powder is tested, met the requirements into radiation sterilization flow；Radiation sterilization：Killed using radiation
Microorganism killing；Finished product extract：Packed after crossing 120 eye mesh screens after irradiation sterilization, finished product extract；
2) by wheat flour, wheat edible fiber, Gluten, buckwheat powder, barley young leaf powder, resistant starch, konjaku flour, chrysanthemum
Powder, soybean separation protein white powder, PURE WHEY, L-arabinose cross 120 eye mesh screens；
3) by modifying agent：0.1 part of sodium alginate, 0.3 part of xanthans, 0.3 part of composite phosphate, 2 parts of Gluten, konjaku flour
0.4 part (Gluten, konjaku flour in modifying agent additionally add), 1 part of edible salt, 0.15 part of dietary alkali and 10 times of volumes
Purified water is added in electrical heating stirring tank, and component 1 is mixed to obtain through electrical heating stirring tank；
4) wheat flour, buckwheat powder are added into batch mixer, component 2 is obtained after batch mixer is well mixed；
5) kudzu root extract, Fructus lycii P.E, yam extract, wheat edible fiber, barley young leaf powder, resistance are formed sediment
Powder, remaining konjaku flour, inulin, soybean separation protein white powder, PURE WHEY, L-arabinose add batch mixer, through batch mixer
Mix to obtain component 3；
6) component 2 and component 3 are added into batch mixer, component 4 is obtained after batch mixer is well mixed；
7) component 1, component 4 are mixed and adds mixer stirring 3-5 minutes, then plus purified water is sufficiently stirred 10-15 points
Clock carries out and system, obtains loose dough to be prepared, amount of water is between 28%-32%；
8) dough obtained by step 7) is rolled after the curing of 15-20 minutes, obtains dough sheet.
Using double-layer compound calendering technology, it is：First of stack goes out after double face slab superposition again through the compound of 8 rollers
Calendering, can make noodles not easily broken, chewy in taste.
9) dough sheet rolled by step 8) is cut, slitting shaping is completed by face knife, the machining accuracy of face knife
With install and use often that to occur the defects of burr, pimple, distortion, drafting and width, thick inconsistent with noodles relevant.Face knife has entirety
Formula and combined type, shape is mostly square, and basic specification is divided into 1.0,1.5,2.0,3.0,6.0 millimeters five kinds.It is provided with below the knife of face
Cutoff tool, effect are by wet noodles transversely cutting；
10) low temperature seasoning at a slow speed：It is the vermicelli oven drying method introduced from Japan the 1980s, highest drying temperature is not
More than 42 DEG C, distance is 500 meters or so, for up to 4-8 hours.The characteristics of this method is that natural imitation is dried, can be with maximum journey
The reservation finished product nutritional ingredient of degree is not destroyed while ensures the stripping of noodles, makes shaping rate stable up to more than 95% production,
Reliable product quality；
11) weighing and bagging after noodle cutter cut-out noodles, product quality：The ripe strip-breaking rate of high-fiber high-protein alimentary paste≤
0%, irregular degree≤8%, bending fracture rate≤5%, cooking loss≤10%, moisture≤14.5%, acidity (mL/10g)≤
4.0。
Experimental example 1
Evaluation in terms of 1-6 of embodiment of the present invention high-fiber high-protein alimentary paste is carried out into sense organ and physics and chemistry, specifically
As a result as shown in table 1 below, organoleptic indicator and physical and chemical index of the invention are above LS/T3212-2014 as can be seen from Table 1
In professional standard.
The result of the test of table 1
The high-fiber high-protein alimentary paste of embodiment 6 is serviced into 's detection through logical mark standard technique, it is main
Want nutritional ingredient test result as follows：
The testing result of table 2
The high-fiber high-protein alimentary paste of embodiment 6 and the contrast of common noodles is as follows：
The comparing result of table 3
Common liner average content source：Medical publishing society of Peking University-Chinese food component list (second edition)
The index of nutritional quality of experimental example 2
Density of nutrient refers to：Certain nutrient accounts for the ratio of the daily recommended intake of the nutrient in serving, removes
Energy, which is provided, with this portion of food accounts for the daily ratio for recommending intake energy, the numerical value of gained.
When Density of nutrient >=1, the food is represented while energy supply is met, it is necessary to which nutrient also disclosure satisfy that
Human body requirements.
And work as Density of nutrient<When 1, the enough energy of people can be brought by representing this portion of food, can not but meet nutrition
The supply of element.
Index of nutritional quality=(RDA of certain nutrient content/nutrient in food)/(energy that the food provides/
The RDA of energy)
The dietary fiber nutrient performance figure of embodiment 6=(7.9/25)/(1426/8400) ≈ 1.86
Proteinaceous nutrient performance figure=(18.4/60)/(1426/8400) ≈ 1.81
Summary is told that high-fiber high-protein alimentary paste of the present invention is high dietary-fiber index of nutritional quality, high protein battalion
Support the food of performance figure, be adapted to high dietary-fiber, high protein diet crowd to eat, be diabetes mellitus prevention and control crowd,
Select product in the excellent face of the crowds such as obese people, constipation crowd, elderly population, stomach and intestine conditioning crowd, health crowd.
The glycemic index of experimental example 3 is studied
GI=(Glycemic Index) " glycemic index " is to reflect that food causes the finger of blood sugar for human body elevated-levels
Mark, it is the glycogenetic response situation of body blood after human body feed.
GI=foods after food 2h Area under the curve of blood glucose/quite content glucose after food below 2h blood glucose curves
Product * 100%.
GI>75 food is high GI food, and the food of GI≤55 is low GI foods.After food high GI is due to entering enteron aisle
Digestion is fast, good absorbing, and glucose can quickly enter blood, so being easily caused the generation of hypertension, hyperglycaemia.And food low GI
For thing due to being grown into residence time after enteron aisle, release is slow, and peak value is relatively low after glucose enters blood, causes postprandial blood sugar anti-
Should it is smaller, it is necessary to insulin also accordingly reduce, so avoid the big ups and downs of blood glucose, can prevent hyperglycaemia or
Hypoglycemia is prevented, effectively controls blood glucose.
In addition, food low GI is very easy to produce satiety, while cause relatively low insulin level, and insulin energy
Enough promote the synthesis of glycogen, fat and protein, therefore the food for eating low GI is generally possible to help body burn fat, reduces
The storage of fat, has the function that weight reducing.And high GI food is on the contrary.
1st, research object：
Volunteer meets following condition：1. health, without any metabolic disease, non-diabetic family history and other generations
Decline office, invitation, etc. on account of illness history；2. selection healthy adult volunteer 10 is tested, 18~27 years old volunteer's age, men and women volunteer's ratio 1：1；
3. body weight quality is normal, body mass index (BMI) 18.5-23.9.
Experiment was divided to for two phases, and every kind of experiment is that same 10 subjects participate in.
2nd, test food
The high-fiber high-protein alimentary paste CHO contents of embodiment 6 are 61.1g/100g
Test food quality=100*50/ food CHO content ≈ 81.8g
3rd, test method：
Test method tests blood glucose using finger tip capillary tube method, and instrument is：The happy dynamic blood glucose meter ease ejector half of Roche, grape
Sugar determination method is glucose dehydrogenase method.
Subject is 1 day 20 before experiment:Fasting after 00, to m seq (fasting 10h), determined with fingerstick capillary method
Fasting blood-glucose.The oral pure glucose of 50g (being dissolved in 200ml warm water), in being taken in 5min, the 5th after clothes, 15,30,45,60,
90th, 120min determines fasting blood-glucose with fingerstick capillary method.
Subject determines fasting blood-glucose in testing the 3rd day early morning (fasting 10h), with fingerstick capillary method.Feed
81.8g high-fiber high-proteins alimentary paste (equivalent 50g carbohydrate, moderate heat are cooked 3 minutes), in having been fed in 10min, in clothes
Afterwards the 5th, 15,30,45,60,90,120min determines fasting blood-glucose with fingerstick capillary method.
4th, food GI values calculate：
Using glucose as object of reference (GI=100), food GI calculating using Wolever method, the calculating of GI values by
Graphpad Prism softwares are completed.Using the time as abscissa, each time point blood glucose value is ordinate, and it is bent to make blood glucose response
Line.
The postprandial 2h plasma glucoses TG-AUCs of GI=/equivalent glucose 2h plasma glucose TG-AUCs * 100
5th, result：
The postprandial blood sugar average value of glucose and high-fiber high-protein alimentary paste
Calculated through Graphpad Prism softwares, GI ≈ 38.8, common noodles GI are 61, and high microsteping prepared by the present invention is high
Nutrient protein face belongs to low GI foods (GI≤55), easily produces satiety, reaches antiobesity action；Postprandial blood can effectively be reduced
Sugar, reach the function of assisting control blood glucose.
From the above it can be seen that the high-fiber high-protein alimentary paste of the embodiment of the present invention, which has, effectively reduces postprandial blood
The effect of sugar.
The high-fiber high-protein alimentary paste of other embodiment also has identical result of the test by above-mentioned experiment.
Although illustrate and describing the present invention with specific embodiment, but will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of high-fiber high-protein alimentary paste, it is characterised in that mainly including following component：In terms of mass fraction, wheat flour
1-80 parts, wheat edible fiber powder 1-5 parts, Gluten 0-5 parts, kudzu root extract 0-5 parts, Fructus lycii P.E 0-5 parts, Chinese yam
Extract 0-10 parts, buckwheat powder 1-30 parts, barley young leaf powder 1-10 parts, resistant starch 0-20 parts, konjaku flour 0-10 parts, inulin 0-
20 parts, soybean separation protein white powder 1-10 parts, PURE WHEY 1-10 parts and L-arabinose 0-10 parts.
2. high-fiber high-protein alimentary paste according to claim 1, it is characterised in that in terms of mass fraction, wheat flour 10-
60 parts, wheat edible fiber powder 2-4 parts, Gluten 1-4 parts, kudzu root extract 1-4 parts, Fructus lycii P.E 1-4 parts, Chinese yam carry
Take thing 1-9 parts, buckwheat powder 4-15 parts, barley young leaf powder 2-8 parts, resistant starch 1-15 parts, konjaku flour 1-8 parts, inulin 1-15 parts,
Soybean separation protein white powder 2-8 parts, PURE WHEY 2-15 parts, L-arabinose 1-9 parts.
3. high-fiber high-protein alimentary paste according to claim 2, it is characterised in that in terms of mass fraction, wheat flour 50
Part, 3 parts of wheat edible fiber powder, 2 parts of Gluten, 2 parts of kudzu root extract, 2 parts of Fructus lycii P.E, 5 parts of yam extract, hardship
10 parts of buckwheat powder, 6 parts of barley young leaf powder, 10 parts of resistant starch, 6 parts of konjaku flour, 10 parts of inulin, 5 parts of soybean separation protein white powder, whey
5 parts of albumen powder, 8 parts of L-arabinose；
Preferably, also include in the component：Food additives and flavor enhancement, the food additives include sodium alginate,
Xanthans, composite phosphate, the flavor enhancement include edible salt, dietary alkali.
4. according to the high-fiber high-protein alimentary paste described in claim any one of 1-3, it is characterised in that the wheat meals are fine
Tie up powder in, fibre length below 32 μm account for gross mass more than 95%；
Preferably, the protein content in Gluten is controlled in more than 80wt%, and more excellent is more than 85wt%.
5. according to the high-fiber high-protein alimentary paste described in claim any one of 1-3, it is characterised in that the high egg of high microsteping
Ripe strip-breaking rate≤0% of white alimentary paste, irregular degree≤8%, bending fracture rate≤5%, cooking loss≤10%, moisture≤
14.5%, acidity (mL/10g)≤4.0.
6. the preparation method of the high-fiber high-protein alimentary paste described in claim any one of 1-5, it is characterised in that including as follows
Step：
(A) by the root of kudzu vine, the fruit of Chinese wolfberry, Chinese yam ethanol extract, be concentrated under reduced pressure, be dried to obtain kudzu root extract, Fructus lycii P.E with
And yam extract, it is standby；
(B) water is added to be mixed evenly Gluten, konjaku flour, addition wheat flour, buckwheat powder, then add remaining component stirring 3-
5min, add the 28-32wt% of all components total amount water stirring 10-15min；
(C) after overcuring, calendering, pressing, cutting and drying again, produce.
7. preparation method according to claim 6, it is characterised in that in the step (A), first add 8-10 times of 60-
1-2h is extracted after 70wt% ethanol at 70-80 DEG C, adds after filtering and is carried 70-80 DEG C at after 4-5 times of 60-70wt% ethanol again
1-2h is taken, it is continuous to extract 2-3 times；
Preferably, the Stress control being concentrated under reduced pressure is in -0.04MPa to the thick paste 60 between -0.06MPa, obtained after being concentrated under reduced pressure
DEG C measure relative density between 1.15-1.20；
Preferably, dry using spray drying by the way of, inlet temperature be 200-220 DEG C, outlet temperature for 100-120 DEG C it
Between.
8. preparation method according to claim 6, it is characterised in that in the step (B), by food additives, seasoning
Mixing is added in agent together with Gluten, konjaku flour.
9. the preparation method stated according to claim 8, it is characterised in that wheat flour, wheat edible fiber, Gluten, buckwheat powder,
Barley young leaf powder, resistant starch, konjaku flour, inulin, soybean separation protein white powder, PURE WHEY and L-arabinose first cross 120-
150 eye mesh screens remix.
10. preparation method according to claim 6, it is characterised in that in the step (C), dry using low temperature at a slow speed
Seasoning, temperature are no more than 42 DEG C, drying time 4-8h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711234259.2A CN107836640A (en) | 2017-11-30 | 2017-11-30 | A kind of high-fiber high-protein alimentary paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711234259.2A CN107836640A (en) | 2017-11-30 | 2017-11-30 | A kind of high-fiber high-protein alimentary paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107836640A true CN107836640A (en) | 2018-03-27 |
Family
ID=61680690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711234259.2A Pending CN107836640A (en) | 2017-11-30 | 2017-11-30 | A kind of high-fiber high-protein alimentary paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107836640A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850078A (en) * | 2018-08-01 | 2018-11-23 | 江南大学 | A kind of bakery containing glutamine-bound peptides |
| CN108902728A (en) * | 2018-07-09 | 2018-11-30 | 河北东方韵健康管理股份有限公司 | A kind of formula and its preparation process of noodles of losing weight |
| CN109349528A (en) * | 2018-11-26 | 2019-02-19 | 河南汇元特殊医学用途配方食品有限公司 | A kind of alimentary paste and preparation method thereof containing dietary fiber |
| CN110583994A (en) * | 2019-10-15 | 2019-12-20 | 衢州市光大面业有限公司 | Barley grass juice fine dried noodles and preparation method thereof |
| CN112022974A (en) * | 2020-09-16 | 2020-12-04 | 天津食源堂电子商务有限公司 | Composition for reducing blood sugar |
| CN112189845A (en) * | 2020-10-29 | 2021-01-08 | 天津正大珍吾堂食品股份有限公司 | Grain composition for improving blood sugar, preparation method and application thereof |
| CN112352909A (en) * | 2020-10-26 | 2021-02-12 | 西昌市正中食品有限公司 | Tartary buckwheat flavone high-fiber powder and preparation method thereof |
| CN112401124A (en) * | 2020-11-20 | 2021-02-26 | 扬州方广食品有限公司 | Medium-carbon dietary noodles and preparation method thereof |
| CN112890212A (en) * | 2021-03-02 | 2021-06-04 | 佳木斯冬梅大豆食品有限公司 | High-purity soybean dietary fiber and preparation method and application thereof |
| CN115568551A (en) * | 2022-10-21 | 2023-01-06 | 陆大斌 | Steamed bread with high dietary fiber and low GI and preparation method thereof |
| NL2034665B1 (en) * | 2023-04-24 | 2023-10-25 | Beijing Hai’Ai Innovative Food Tech Co Ltd | High-nutrition rs2 high-resistant starch noodle and preparation method thereof |
Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071807A (en) * | 1992-10-28 | 1993-05-12 | 武汉市武昌区校办工业公司 | The production technology of nutritious noodles for diabetic patients |
| JPWO2004110174A1 (en) * | 2003-06-16 | 2006-07-20 | 太陽化学株式会社 | Glycemic index reducing composition and food |
| CN103975993A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof |
| CN104171921A (en) * | 2014-08-15 | 2014-12-03 | 山东省农业科学院农产品研究所 | Special low-protein noodles for patients with diabetic nephropathy and preparation method thereof |
| CN104431770A (en) * | 2014-11-24 | 2015-03-25 | 蒋博 | High-fiber high-protein noodles for diabetics and people needing to control body weight |
| CN104642884A (en) * | 2013-11-24 | 2015-05-27 | 王会芳 | Staple wheat flour and staple rice for diabetics |
| CN105010997A (en) * | 2015-07-30 | 2015-11-04 | 山东省农业科学院农产品研究所 | Semi-dried low-protein noodle and preparation method of the semi-dried low-protein noodle |
| CN105076999A (en) * | 2015-07-08 | 2015-11-25 | 青岛嘉瑞生物技术有限公司 | Undaria pinnatifida and Chinese herbal medicine compounded nutritional noodles and production method thereof |
| CN105166684A (en) * | 2015-09-30 | 2015-12-23 | 同福碗粥股份有限公司 | Low-glycemic-index hollow royal noodles and preparation method thereof |
| CN105211853A (en) * | 2015-09-21 | 2016-01-06 | 河南科技大学 | Blood sugar reducing health composition, electuary and preparation method thereof |
| CN105341641A (en) * | 2015-09-28 | 2016-02-24 | 河南科技大学 | Health-care flour capable of reducing blood sugar and preparation method of health-care flour |
| CN105360891A (en) * | 2015-09-30 | 2016-03-02 | 同福碗粥股份有限公司 | Flour having low glycemic index and making method thereof |
| CN105410623A (en) * | 2015-11-30 | 2016-03-23 | 谢晓亮 | Reinforced buckwheat instant paste and preparation method thereof |
| CN106360310A (en) * | 2016-10-12 | 2017-02-01 | 糖友管家（北京）健康管理有限公司 | Composition for dropping after meal blood sugar and application thereof |
| CN106819993A (en) * | 2017-01-06 | 2017-06-13 | 山东省内分泌与代谢病研究所 | A kind of preparation method of multifunctional konjak meal replacement powder |
| CN106858317A (en) * | 2017-03-02 | 2017-06-20 | 玛士撒拉（上海）医疗科技有限公司 | A kind of low GI noodles and preparation method thereof |
-
2017
- 2017-11-30 CN CN201711234259.2A patent/CN107836640A/en active Pending
Patent Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071807A (en) * | 1992-10-28 | 1993-05-12 | 武汉市武昌区校办工业公司 | The production technology of nutritious noodles for diabetic patients |
| JPWO2004110174A1 (en) * | 2003-06-16 | 2006-07-20 | 太陽化学株式会社 | Glycemic index reducing composition and food |
| CN104642884A (en) * | 2013-11-24 | 2015-05-27 | 王会芳 | Staple wheat flour and staple rice for diabetics |
| CN103975993A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof |
| CN104171921A (en) * | 2014-08-15 | 2014-12-03 | 山东省农业科学院农产品研究所 | Special low-protein noodles for patients with diabetic nephropathy and preparation method thereof |
| CN104431770A (en) * | 2014-11-24 | 2015-03-25 | 蒋博 | High-fiber high-protein noodles for diabetics and people needing to control body weight |
| CN105076999A (en) * | 2015-07-08 | 2015-11-25 | 青岛嘉瑞生物技术有限公司 | Undaria pinnatifida and Chinese herbal medicine compounded nutritional noodles and production method thereof |
| CN105010997A (en) * | 2015-07-30 | 2015-11-04 | 山东省农业科学院农产品研究所 | Semi-dried low-protein noodle and preparation method of the semi-dried low-protein noodle |
| CN105211853A (en) * | 2015-09-21 | 2016-01-06 | 河南科技大学 | Blood sugar reducing health composition, electuary and preparation method thereof |
| CN105341641A (en) * | 2015-09-28 | 2016-02-24 | 河南科技大学 | Health-care flour capable of reducing blood sugar and preparation method of health-care flour |
| CN105166684A (en) * | 2015-09-30 | 2015-12-23 | 同福碗粥股份有限公司 | Low-glycemic-index hollow royal noodles and preparation method thereof |
| CN105360891A (en) * | 2015-09-30 | 2016-03-02 | 同福碗粥股份有限公司 | Flour having low glycemic index and making method thereof |
| CN105410623A (en) * | 2015-11-30 | 2016-03-23 | 谢晓亮 | Reinforced buckwheat instant paste and preparation method thereof |
| CN106360310A (en) * | 2016-10-12 | 2017-02-01 | 糖友管家（北京）健康管理有限公司 | Composition for dropping after meal blood sugar and application thereof |
| CN106819993A (en) * | 2017-01-06 | 2017-06-13 | 山东省内分泌与代谢病研究所 | A kind of preparation method of multifunctional konjak meal replacement powder |
| CN106858317A (en) * | 2017-03-02 | 2017-06-20 | 玛士撒拉（上海）医疗科技有限公司 | A kind of low GI noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李荣启等: "新型面条品质改良剂———面条王的研制", 《郑州粮食学院学报》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902728A (en) * | 2018-07-09 | 2018-11-30 | 河北东方韵健康管理股份有限公司 | A kind of formula and its preparation process of noodles of losing weight |
| CN108850078A (en) * | 2018-08-01 | 2018-11-23 | 江南大学 | A kind of bakery containing glutamine-bound peptides |
| CN109349528A (en) * | 2018-11-26 | 2019-02-19 | 河南汇元特殊医学用途配方食品有限公司 | A kind of alimentary paste and preparation method thereof containing dietary fiber |
| CN110583994A (en) * | 2019-10-15 | 2019-12-20 | 衢州市光大面业有限公司 | Barley grass juice fine dried noodles and preparation method thereof |
| CN112022974A (en) * | 2020-09-16 | 2020-12-04 | 天津食源堂电子商务有限公司 | Composition for reducing blood sugar |
| CN112352909A (en) * | 2020-10-26 | 2021-02-12 | 西昌市正中食品有限公司 | Tartary buckwheat flavone high-fiber powder and preparation method thereof |
| CN112189845A (en) * | 2020-10-29 | 2021-01-08 | 天津正大珍吾堂食品股份有限公司 | Grain composition for improving blood sugar, preparation method and application thereof |
| CN112401124A (en) * | 2020-11-20 | 2021-02-26 | 扬州方广食品有限公司 | Medium-carbon dietary noodles and preparation method thereof |
| CN112401124B (en) * | 2020-11-20 | 2023-06-06 | 扬州方广食品有限公司 | Medium-carbon dietary noodles and preparation method thereof |
| CN112890212A (en) * | 2021-03-02 | 2021-06-04 | 佳木斯冬梅大豆食品有限公司 | High-purity soybean dietary fiber and preparation method and application thereof |
| CN115568551A (en) * | 2022-10-21 | 2023-01-06 | 陆大斌 | Steamed bread with high dietary fiber and low GI and preparation method thereof |
| NL2034665B1 (en) * | 2023-04-24 | 2023-10-25 | Beijing Hai’Ai Innovative Food Tech Co Ltd | High-nutrition rs2 high-resistant starch noodle and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107836640A (en) | A kind of high-fiber high-protein alimentary paste and preparation method thereof | |
| CN101836709B (en) | Tartary buckwheat noodles and preparation method thereof | |
| Alam et al. | Development of fiber enriched herbal biscuits: a preliminary study on sensory evaluation and chemical composition | |
| CN102405950B (en) | Soybean curb residue gingko mulberry leaf food grain biscuit and production method thereof | |
| CN105410623B (en) | A kind of reinforcing buckwheat fast food paste and preparation method thereof | |
| CN105520052A (en) | Production method of staple food vermicelli for diabetic population | |
| CN101223901B (en) | Raw material prescription of white fungus moon cake and preparing process thereof | |
| CN104432084A (en) | Conditioning powder and preparation method and application thereof | |
| CN104366504B (en) | Composition, application, flour, manufacturing method thereof and noodle | |
| CN105995503A (en) | Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method | |
| CN108391785A (en) | A kind of functionality meal replacement powder and its manufacture craft and application | |
| CN109549097A (en) | A kind of health caring noodles with functions of reducing sugar and reducing fat | |
| CN112450252A (en) | Meal replacement cold-processed pastry capable of enhancing satiety and preparation method thereof | |
| CN104996909A (en) | Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles | |
| CN105146324B (en) | A kind of special low albumen potato full-powder noodles of Diabetic Nephropathy patients and preparation method thereof | |
| CN104664383B (en) | It is a kind of to reduce fasting blood-glucose and improve sugar tolerance, the stuffed fried dough twist with regulation function carbohydrate metabolism and preparation method thereof | |
| KR101006639B1 (en) | Health food supplements using the husk of brown rice and method for preparing the same | |
| CN103859290B (en) | Sea-tangle, green gram health care steamed bun and preparation method thereof | |
| CN105935123A (en) | Lotus rhizome-containing health care mixed congee and production method thereof | |
| CN109393329A (en) | A kind of resistant starch barley seedling powder rice cake and preparation method thereof | |
| CN109997894A (en) | A kind of low-glycemic blueberry rice bran department health cake and its preparation method and application | |
| CN109259073A (en) | A kind of low GI value composite flour | |
| CN108651838A (en) | A kind of Taoism regimen tribute face and preparation method thereof | |
| CN103461779A (en) | Multifunctional green coarse cereal foods | |
| CN103815080A (en) | Instant fagopyrm tataricum(Linn)gaench tea and preparation method for same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180327 |