CN108244653A - A kind of blood sugar reducing proteins stick and preparation method thereof - Google Patents
A kind of blood sugar reducing proteins stick and preparation method thereof Download PDFInfo
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- CN108244653A CN108244653A CN201810028595.XA CN201810028595A CN108244653A CN 108244653 A CN108244653 A CN 108244653A CN 201810028595 A CN201810028595 A CN 201810028595A CN 108244653 A CN108244653 A CN 108244653A
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- blood sugar
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- 210000004369 blood Anatomy 0.000 title claims abstract description 73
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 55
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000018102 proteins Nutrition 0.000 claims abstract description 54
- 239000000843 powder Substances 0.000 claims abstract description 28
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 24
- 235000019712 navy bean protein Nutrition 0.000 claims abstract description 24
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 24
- 239000005862 Whey Substances 0.000 claims abstract description 18
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 18
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 18
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- 235000013305 food Nutrition 0.000 claims abstract description 13
- 101710171801 Alpha-amylase inhibitor Proteins 0.000 claims description 12
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- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
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- 235000020357 syrup Nutrition 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
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- 206010012601 diabetes mellitus Diseases 0.000 abstract description 8
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- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
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- 229930182478 glucoside Natural products 0.000 description 1
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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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/20—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention discloses a kind of blood sugar reducing proteins sticks and preparation method thereof, belong to hypoglycemic nutrition food technology field.The formula of the protein rod of the present invention includes following components in percentage by weight：PURE WHEY 50~70%, oligoisomaltose 15~30%, xylo-oligosaccharide 10~20%, navy bean protein hydrolysate powder 3~10%.Experiment proves, the blood sugar reducing proteins stick neat appearance of the present invention, it is easy to carry, digesting and assimilating for carbohydrate in food can be efficiently reduced, reduce postprandial blood sugar concentration, especially suitable for liking diabetic and the hyperglycemia population of movement, contribute to it that can meet appetite and stabilizing blood sugar after exercise.
Description
Technical field
The present invention relates to a kind of blood sugar reducing proteins sticks and preparation method thereof, belong to hypoglycemic nutrition food technology field.
Background technology
As people are to the pay attention to day by day of health, movement has been increasingly becoming a kind of fashion.Research shows that moderate exercise is beneficial
In physical and mental health, enhance organism adaptation ability.However, after moderate exercise, the appetite of people can also increase considerably, carbon hydrate
The intake of object also can accordingly increase.Nowadays, China's diabetes prevalence is up to 9.7%, and hyperglycemia population is up to 1.5 hundred million.Carbon aquation
Close object intake increases the blood glucose level of diabetic and hyperglycemia population can be adversely affected, thus movement for
It is undoubtedly an awkward selection for diabetic and hyperglycemia population.
Protein rod is a kind of food for supplementing protein, receives the favor of sport people.The edible protein after moderate exercise
Stick can supplement the protein that human body is lost in during exercise well, and sport people holding is helped to strengthen physique.
Navy bean protein hydrolysate powder contains superpower alpha-amylase inhibitor vigor.Alpha-amylase inhibitor belongs to glucosides water
Enzyme inhibitor is solved, safety is without side-effects, is mainly reduced by alpha-amylase activity in specificity inhibition human saliva and enteron aisle
Human body digests and assimilates carbohydrate, so as to reduce the rise of postprandial blood sugar.α in alpha-amylase inhibitor and human body-
The time that amylase combines suitably extends, then stronger to the inhibiting effect of alpha-amylase activity.Therefore, navy bean hydrolysis egg
Application of the white powder in protein rod can help diabetic and hyperglycemia population that can meet appetite after exercise well,
It again can stabilizing blood sugar.
Existing blood sugar reducing proteins stick Development Techniques are limited only to compounding and the addition of one or more sugar-lowering components, and neglect
Influence of other dispensings to sugar-lowering components actual effect is omited.The present invention has investigated other dispensings to navy bean protein hydrolysate comprehensively
The influence of powder hypoglycemic effect, has accomplished reasonable compatibility, ensure that the hypoglycemic effect of navy bean protein hydrolysate powder.
Invention content
It is an object of the invention to be directed to the above-mentioned deficiency of the prior art, a kind of blood sugar reducing proteins stick and its preparation side are provided
Method contributes to the Blood sugar management of diabetic and hyperglycemia population after exercise.
A kind of blood sugar reducing proteins stick, it is characterised in that it contains the ingredient of following weight percent：PURE WHEY 50~
70%, oligoisomaltose 15~30%, xylo-oligosaccharide 10~20%, navy bean protein hydrolysate powder 3~10%.
The blood sugar reducing proteins stick, it is characterised in that the mesh number of the PURE WHEY is 80~120 mesh.
The blood sugar reducing proteins stick, it is characterised in that the weight percent of the xylo-oligosaccharide is not less than 10%.
The blood sugar reducing proteins stick, it is characterised in that the alpha-amylase inhibitor vigor of the navy bean protein hydrolysate powder >=
6000IU/g。
The blood sugar reducing proteins stick, it is characterised in that the weight percent of the navy bean protein hydrolysate powder is not less than 3%.
The preparation method of the blood sugar reducing proteins stick, it is characterised in that include the following steps：
1) it crushes.PURE WHEY is crushed with micronizer, 1~2min of grinding time；
2) it is sieved.The PURE WHEY after crushing is sieved with the vibrating screen of 80~120 mesh, collects screenings；
3) it premixes.Xylo-oligosaccharide and the PURE WHEY after sieving are premixed by proportion scale in batch mixer, during premix
Between 3~5min；
4) it stirs off and starches.Oligoisomaltose is dissolved in the sugar for being configured to that solid content is 10~20% in pure water
Liquid is placed in micro-wave oven, is adjusted microwave power and is carried out explosive evaporation to liquid glucose for 500~700W, until the solid content of liquid glucose
Content is 30~40%；
5) batch mixing.Pre- mixed material is poured into immediately in the syrup just boiled, it is quick to stir, until temperature be down to 60~
70 DEG C, navy bean protein hydrolysate powder is then added, dough, 10~12min of incorporation time are mixed into trough-type mixture machine；
6) extrusion molding.Dough through extruder is squeezed out and cuts into item, the volume length × width × height of every for 5.0cm ×
1.5cm × 1.0cm, the semifinished product after slitting are arranged to food plastic case；
7) it cools down.By semifinished product in the cooling tunnel through thorough disinfection natural cooling 16~for 24 hours.
The advantages of each primary raw material of the invention, is as follows：
1 navy bean protein hydrolysate powder is provided by scientific and technological (Zhuhai) Co., Ltd of the big health of NPD projects, alpha-amylase suppression
Preparation vigor >=6000IU/g, at home vigor highest in similar product.
2 oligoisomaltoses have Bifidobacterium beneficial in human body powerful proliferation function, can purify enteron aisle, promote
Enterocinesia prevents and releases constipation and diarrhea, inhibits the breeding of internal harmful bacteria and the generation of toxic corrupt substance.
3 xylo-oligosaccharides have good acid, thermal stability, can selectively promote the proliferation activity of intestinal bifidobacteria,
Reduce the generation of toxic tunning and harmful bacteria enzyme.
Advantages of the present invention and effect：
The blood sugar reducing proteins stick delicate mouthfeel of the present invention, flavor is pleasant, neat appearance, easy to carry.PURE WHEY can have
The protein being lost in effect supplement human motion.The alpha-amylase that the navy bean protein hydrolysate powder of addition contains superpower vigor inhibits
Agent can reduce human body and carbohydrate is digested and assimilated.The addition of xylo-oligosaccharide can effectively facilitate navy bean protein hydrolysate
The performance of powder blood sugar reducing function.Oligoisomaltose not only serves as adhesive, and can promote intestines peristalsis, accelerates not by people
The carbohydrate that body is digested and assimilated excretes.Diabetic and Gao of the blood sugar reducing proteins stick especially suitable for liking movement
Blood glucose crowd contributes to it that can meet appetite and stabilizing blood sugar after exercise.The preparation method of blood sugar reducing proteins stick of the present invention
Simple and practicable, dispensing collocation is reasonable, ensure that the hypoglycemic effect of navy bean protein hydrolysate powder in protein rod.
Specific embodiment
Here is that the present invention is specifically described.
The present invention is described in further detail by specific examples below, but it is understood that the present invention is not by this
A little contents are limited.
The assay method of alpha-amylase inhibitor (α-AI) vigor
1g navy bean protein hydrolysate powders are dissolved in 500mL phosphate buffers, and (PBS, pH 6.9,0.1mol/L, contains
Fluid sample 0.15mol/LNaCl) is made.By 0.25mL alphalise starch enzyme solution, (3.75IU is prepared with PBS, and alpha-amylase is
The pig pancreaticα-amylase of Sigma) and 0.25mL samples be added in 0.5mLPBS, after 37 DEG C of water-bath 10min, add in 0.5mL
1% (w/w) soluble starch solution (being prepared with PBS), accurate addition 1mL 3 after reacting 5min, 5-edlefsen's reagent
(DNS) it is reacted with terminating.Reaction solution is heated in boiling water bath to be immediately placed in ice-water bath after 10min and is cooled to room temperature, then
5mL deionized waters are added in, are uniformly mixed after measuring light absorption value under 540nm wavelength.In continuous mode, setting blank tube, sky
White control tube inhibits pipe and inhibits control tube.Sample is not added in blank tube, alphalise starch enzyme solution and sample are not added in blank control pipe
Product inhibit to be not added with alphalise starch enzyme solution in control tube.It is supplied at volume deficiency with PBS.Measure system is as shown in table 1.It measured
The vigor (IU) of alpha-amylase used is defined as in journey：Under 37 DEG C/pH 6.9, catalytic starch generates 10 μ g maltose in 1min
The amount of required alpha-amylase.
1 α-AI vitality test systems of table
The inhibiting rate (AR) of alpha-amylase is calculated as follows in α-AI in sample：
AR=(1- (A3-A4)/(A1-A2)) × 100% (1)
(1) in formula, A1、A2、A3And A4Blank tube, blank control pipe, inhibition pipe and inhibition control tube under respectively 540nm
Light absorption value.
α-AI vigor (IU) is defined as：Under 37 DEG C/pH 6.9, in the reaction of alpha-amylase catalytic starch hydrolysis,
Inhibit the amount of α-AI needed for the generation of 10 μ g maltose in 1min.α-AI vigor is calculated as follows in sample：
α-AI vigor (IU/g)=AR × 3.75 × 500/0.25 (2)
(2) in formula：
The vigor (IU) of 3.75-alphalise starch enzyme solution；
500-population of samples accumulates (mL)；
The volume (mL) of fluid sample is drawn in 0.25-measure.
Embodiment 1
PURE WHEY 60%, oligoisomaltose 25%, xylo-oligosaccharide 12%, navy bean protein hydrolysate powder 3%.
30 radixin sticks are prepared as described above with above-mentioned formula, according to GB 5009.3-2016《The measure of moisture in food》
In direct drying method measure its moisture as 9%, neat appearance is easy to carry.The volume length of every protein rod × wide ×
A height of 5.0cm × 1.5cm × 1.0cm, weight 35g, alpha-amylase inhibitor vigor >=5733IU/g.
Embodiment 2
PURE WHEY 62%, oligoisomaltose 25%, xylo-oligosaccharide 12%, navy bean protein hydrolysate powder 1%.
30 radixin sticks are prepared as described above with above-mentioned formula, according to GB 5009.3-2016《The measure of moisture in food》
In direct drying method measure its moisture as 8%, neat appearance is easy to carry.The volume length of every protein rod × wide ×
A height of 5.0cm × 1.5cm × 1.0cm, weight 33g, alpha-amylase inhibitor vigor >=1822IU/g.
Embodiment 3
Soybean separation protein white powder 60%, oligoisomaltose 25%, xylo-oligosaccharide 12%, navy bean protein hydrolysate powder 3%.
30 radixin sticks are prepared as described above with above-mentioned formula, according to GB 5009.3-2016《The measure of moisture in food》
In direct drying method measure its moisture as 8%, neat appearance is easy to carry.The volume length of every protein rod × wide ×
A height of 5.0cm × 1.5cm × 1.0cm, weight 35g, alpha-amylase inhibitor vigor >=5796IU/g.
Embodiment 4
PURE WHEY 64%, oligoisomaltose 25%, xylo-oligosaccharide 8%, navy bean protein hydrolysate powder 3%.
30 radixin sticks are prepared as described above with above-mentioned formula, according to GB 5009.3-2016《The measure of moisture in food》
In direct drying method measure its moisture as 7%, neat appearance is easy to carry.The volume length of every protein rod × wide ×
A height of 5.0cm × 1.5cm × 1.0cm, weight 32g, alpha-amylase inhibitor vigor >=5357IU/g.
Embodiment 5
PURE WHEY 60%, oligoisomaltose 20%, xylo-oligosaccharide 10%, navy bean protein hydrolysate powder 10%.
30 radixin sticks are prepared as described above with above-mentioned formula, according to GB 5009.3-2016《The measure of moisture in food》
In direct drying method measure its moisture as 8%, neat appearance is easy to carry.The volume length of every protein rod × wide ×
A height of 5.0cm × 1.5cm × 1.0cm, weight 33g, alpha-amylase inhibitor vigor >=18216IU/g.
Embodiment 6
PURE WHEY 70%, oligoisomaltose 15%, xylo-oligosaccharide 10%, navy bean protein hydrolysate powder 5%.
30 radixin sticks are prepared as described above with above-mentioned formula, according to GB 5009.3-2016《The measure of moisture in food》
In direct drying method measure its moisture as 9%, neat appearance is easy to carry.The volume length of every protein rod × wide ×
A height of 5.0cm × 1.5cm × 1.0cm, weight 36g, alpha-amylase inhibitor vigor >=9828IU/g.
Hypoglycemic effect confirmatory experiment
It is tested using the blood sugar reducing proteins stick in different embodiments.Each blood sugar reducing proteins stick recruits 100 glycosuria case records
Hope person, 40~50 one full year of life of age, male 70, women 30 make a definite diagnosis the diabetes time as 3~June, not yet medication at present.It is real
It tests two days by a definite date, first day early blood sugar reducing proteins stick not edible before the meal eats 1 blood sugar reducing proteins stick in early 30 minutes before the meal second day,
It is postprandial that a blood sugar concentration is measured per 0.5h.Breakfast standard：1 steamed bun (100g), 1 ham sausage (50g), 1 egg that boils in plain water,
1 glass of plain chocolate (250mL).Pre/after meal without strenuous exercise.
The blood sugar reducing proteins stick experimental result of embodiment 1 is as shown in table 2.The blood sugar concentration of second day early postprandial 1h, 2h and 3h
Extremely notable (P ＜ 0.01) early postprandial blood sugar concentration for corresponding to the moment less than first day, reduces by 31.2%, 32.9% and respectively
34.8%, show that blood sugar reducing proteins stick can efficiently reduce digesting and assimilating for carbohydrate in food, reduce postprandial blood sugar concentration.
Table 2 embodiment 1 corresponding first day with postprandial three hours second day in blood sugar concentration
The experimental result of blood sugar reducing proteins stick in embodiment 2 is as shown in table 3.Although second day morning postprandial 1h, 2h and 3h's
Blood sugar concentration is below the blood sugar concentration at first day early postprandial corresponding moment, reduces by 5.1%, 6.1% and 10.1% respectively, but become
Change not notable (P ＞ 0.05), show that the additive amount of navy bean protein hydrolysate powder affects the performance of blood sugar reducing proteins stick hypoglycemic effect.
Table 3 embodiment 2 corresponding first day with postprandial three hours second day in blood sugar concentration
The experimental result of blood sugar reducing proteins stick in embodiment 3 is as shown in table 4.The blood glucose of second day early postprandial 1h, 2h and 3h
Concentration is above the blood sugar concentration at first day early postprandial corresponding moment, rises 1.5%, 3.8% and 4.9% respectively, but change not
Significantly (P ＞ 0.05) shows that soybean separation protein white powder substitutes PURE WHEY and can cause the forfeiture of blood sugar reducing proteins stick blood sugar reducing function.
Table 4 embodiment 3 corresponding first day with postprandial three hours second day in blood sugar concentration
The experimental result of blood sugar reducing proteins stick in embodiment 4 is as shown in table 5.The blood glucose of second day early postprandial 1h, 2h and 3h
Concentration is below the blood sugar concentration at first day early postprandial corresponding moment, reduces by 4.9%, 5.8% and 8.1% respectively, but change not
Significantly (P ＞ 0.05) shows that the additive amount of xylo-oligosaccharide affects the performance of blood sugar reducing proteins stick hypoglycemic effect.
Table 5 embodiment 4 corresponding first day with postprandial three hours second day in blood sugar concentration
The experimental result of blood sugar reducing proteins stick in embodiment 5 is as shown in table 6.The blood glucose of second day early postprandial 1h, 2h and 3h
Concentration is below the blood sugar concentration at first day early postprandial corresponding moment, reduces by 39.9%, 35.8% and 38.0% respectively, changes pole
Significantly (P ＜ 0.01), it is basically identical with the reduction trend of blood sugar concentration in embodiment 1.
Table 6 embodiment 5 corresponding first day with postprandial three hours second day in blood sugar concentration
The experimental result of blood sugar reducing proteins stick in embodiment 6 is as shown in table 7.The blood glucose of second day early postprandial 1h, 2h and 3h
Concentration is below the blood sugar concentration at first day early postprandial corresponding moment, reduces by 36.2%, 34.7% and 37.9% respectively, changes pole
The reduction trend of blood sugar concentration is basically identical in significantly (P ＜ 0.01), with embodiment 1 and embodiment 5.
Table 7 embodiment 6 corresponding first day with postprandial three hours second day in blood sugar concentration
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not limited to the present invention, any to be familiar with this skill
The people of art without departing from the spirit and scope of the present invention, can do various change and modification, therefore the protection model of the present invention
Enclosing be subject to what claims were defined.
Claims (6)
1. a kind of blood sugar reducing proteins stick, which is characterized in that the blood sugar reducing proteins stick contains the ingredient of following weight percent：Whey egg
White powder 50~70%, oligoisomaltose 15~30%, xylo-oligosaccharide 10~20%, navy bean protein hydrolysate powder 3~10%.
2. blood sugar reducing proteins stick according to claim 1, which is characterized in that the mesh number of the PURE WHEY is 80~120
Mesh.
3. blood sugar reducing proteins stick according to claim 1, which is characterized in that the blood sugar reducing proteins stick, which is characterized in that institute
The weight percent for stating xylo-oligosaccharide is not less than 10%.
4. blood sugar reducing proteins stick according to claim 1, which is characterized in that the blood sugar reducing proteins stick, which is characterized in that institute
State alpha-amylase inhibitor vigor >=6000IU/g of navy bean protein hydrolysate powder.
5. blood sugar reducing proteins stick according to claim 1, which is characterized in that the blood sugar reducing proteins stick, which is characterized in that institute
The weight percent for stating navy bean protein hydrolysate powder is not less than 3%.
6. blood sugar reducing proteins stick according to claim 1, which is characterized in that the preparation method of the blood sugar reducing proteins stick, packet
Include following steps：
1) it crushes；PURE WHEY is crushed with micronizer, 1~2min of grinding time；
2) it is sieved；The PURE WHEY after crushing is sieved with the vibrating screen of 80~120 mesh, collects screenings；
3) it premixes；Xylo-oligosaccharide and the PURE WHEY after sieving are premixed by proportion scale in batch mixer, do time 3 in advance~
5min；
4) it stirs off and starches；Oligoisomaltose is dissolved in the liquid glucose for being configured to that solid content is 10~20% in pure water, is put
In micro-wave oven, adjust microwave power and explosive evaporation is carried out to liquid glucose for 500~700W, until the solid content of liquid glucose is
30~40%；
5) batch mixing；Pre- mixed material is poured into immediately in the syrup just boiled, it is quick to stir, until temperature is down to 60~70
DEG C, navy bean protein hydrolysate powder is then added, dough, 10~12min of incorporation time are mixed into trough-type mixture machine；
6) extrusion molding；Dough through extruder is squeezed out and cuts into item, the volume length × width × height of every for 5.0cm ×
1.5cm × 1.0cm, the semifinished product after slitting are arranged to food plastic case；
7) it cools down；By semifinished product in the cooling tunnel through thorough disinfection natural cooling 16~for 24 hours.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113679045A (en) * | 2021-08-24 | 2021-11-23 | 广州丹荟生物科技有限公司 | Peony seed oil microcapsule powder nutritional meal replacement powder and preparation method thereof |
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