CN108514078A - A kind of kelp vermicelli and preparation method thereof - Google Patents

A kind of kelp vermicelli and preparation method thereof Download PDF

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Publication number
CN108514078A
CN108514078A CN201810216671.XA CN201810216671A CN108514078A CN 108514078 A CN108514078 A CN 108514078A CN 201810216671 A CN201810216671 A CN 201810216671A CN 108514078 A CN108514078 A CN 108514078A
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parts
vitamin
kelp
extraction
vermicelli
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杨凯
余以刚
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Guangdong Diurvivian Selenium Food Co Ltd
South China University of Technology SCUT
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Guangdong Diurvivian Selenium Food Co Ltd
South China University of Technology SCUT
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Priority to CN201810216671.XA priority Critical patent/CN108514078A/en
Publication of CN108514078A publication Critical patent/CN108514078A/en
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    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/175—Amino acids
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/04—Pretreatment of vegetable raw material
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • C11B1/104—Production of fats or fatty oils from raw materials by extracting using super critical gases or vapours
    • 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

Abstract

The invention belongs to field of health care food, a kind of kelp vermicelli and preparation method thereof is disclosed, is made of following parts by weight：10 15 parts of analysis for soybean powder, 5 10 parts of walnut powder, 5 10 parts of kelp, 0.3 0.6 parts of polygalic acid, 0.5 1 parts of Fructus Alpinae Oxyphyllae extract, 0.1 0.5 parts of perilla herb oil, 0.3 0.5 parts of taurine, 0.002 0.0035 parts of iron, 0.005 0.008 parts of zinc, 0.00002 0.00003 parts of selenium, 0.0001 0.0005 parts of vitamin B1, 0.0001 0.0005 parts of vitamin B2, 0.0001 0.0005 parts of vitamin B6, 0.002 0.003 parts of vitamin A, 12 parts of iodized salt, wheat flour is to 100 parts.The present invention is added to polygalic acid, Fructus Alpinae Oxyphyllae extract, perilla herb oil compounding and prepares vermicelli as functional component, vermicelli science obtained is set accurately to regulate and control the nutrition supply of gestational period pregnant woman, and there is puzzle effect, it can achieve the purpose that scientific system to promote fetal intelligence development, effectively improve brain development level, intellectual level and the learning ability of ewborn infant.

Description

A kind of kelp vermicelli and preparation method thereof
Technical field
The present invention relates to technical field of health care food, and in particular to a kind of kelp vermicelli and preparation method thereof.
Background technology
The baby that people always want to oneself fertility is of strong physique, tower above the rest in vigour and height of intellect, this is also the important topic of aristogenesis.In people In life, the proliferation of brain cell with increase it is crucial that 2 years since foetal period to after birth, therefore the gestational period is to promote The critical period developed into fetal intelligence.If maternal weight gain is bad, the quantity, size and biochemical indicator of cell can be reduced, is made At the obstacle of fetus brain growth, the intellectual development of fetus is influenced.And its impacted degree and the malnutritive time occurred, it holds Continuous length has much relations, so to ensure foetus health growth, ensures that the intellectual development demand of fetus, parent itself will be made respectively The physiology and substance of aspect adjust.As modern economy is growing, people’s lives level is also stepping up, therefore pregnant woman The phenomenon that lacking nutrition, is fewer and fewer, also occurs the relevant health product of more and more promotion fetal intelligences on the market.
On the market existing common noodles be with flour be made, based on starch, be added in a small number of alimentary pastes vegetables, Egg, essence etc. are to adjust the taste and nutrient content of noodles, but the raising with people to functional food demand, edible The urgent expectation that dietotherapy effect becomes people can be reached during staple food.Nowadays have some to supply with maternal nutritional The Chinese patent application of relevant dietotherapy noodles, such as Chinese patent《The formula and production method of noodle for pregnant woman》(number of patent application： CN200410035628.1), Chinese patent《Nutritive spiruline noodles and its manufacture craft》(application number： CN00110995.2), the prepared noodles of these inventions can reach certain nutrition supply effect；Also have much and intelligence development The relevant Chinese patent application of function noodles, such as Chinese patent《Noodles of children's intelligence and preparation method thereof can be enhanced》(application Number：CN201310189394.5), Chinese patent《A kind of giant salamander powder noodle》(the patent No.：CN201310241248.2), these The prepared noodles of invention can reach certain puzzle effect；But obtained by existing nutrient type noodles preparation method Noodles lack science in terms of composition of raw materials and accurately arrange, therefore lack and be directed to pregnant women's nutritional need feature Property, it cannot fully meet comprehensive demand of fetal intelligence development, and the face obtained by existing intelligence development type noodles preparation method Item cannot accurately fully comply with the rule of foetal period intellectual development in terms of composition of raw materials.Therefore, how science accurately regulates and controls The nutrition supply of trimester maternal, the problem of achieving the effect that promote fetal intelligence development, be urgent need to resolve.
Invention content
To solve the above-mentioned problems, the present invention provides a kind of kelp vermicelli and preparation method thereof, be added to polygalic acid, Fructus Alpinae Oxyphyllae extract, perilla herb oil compounding prepare vermicelli as functional component, and vermicelli science obtained is enable accurately to regulate and control gestation The nutrition supply of phase pregnant woman, and there is puzzle effect, it can achieve the purpose that scientific system to promote fetal intelligence development, effectively Improve brain development level, intellectual level and the learning ability of ewborn infant.
The present invention can be achieved through the following technical solutions：
A kind of kelp vermicelli is made of following parts by weight：10-15 parts of analysis for soybean powder, 5-10 parts of walnut powder, 5-10 parts of kelp, 0.3-0.6 parts of polygalic acid, 0.5-1 parts of Fructus Alpinae Oxyphyllae extract, 0.1-0.5 parts of perilla herb oil, 0.3-0.5 parts of taurine, iron 0.002-0.0035 parts, 0.005-0.008 parts of zinc, 0.00002-0.00003 parts of selenium, 0.0001-0.0005 parts of vitamin B1, 0.0001-0.0005 parts of vitamin B2,0.0001-0.0005 parts of vitamin B6,0.002-0.003 parts of vitamin A plus iodine 1-2 parts of salt, wheat flour are to 100 parts.
Preferably, a kind of kelp vermicelli is made of following parts by weight：13 parts of analysis for soybean powder, 7.5 parts of walnut powder, kelp 7.5 Part, 0.45 part of polygalic acid, 0.8 part of Fructus Alpinae Oxyphyllae extract, 0.3 part of perilla herb oil, 0.4 part of taurine, 0.003 part of iron, zinc 0.0065 part, 0.000025 part of selenium, 0.0003 part of vitamin B1,0.0003 part of vitamin B2,0.0003 part of vitamin B6, 0.0025 part of vitamin A, 1.5 parts of iodized salt, wheat flour are to 100 parts.
Preferably, the preparation method of the polygalic acid is：The Radix Polygalae dry powder 62.5g that crushed 60 mesh sieve is taken, by feed liquid Than being 1:6 are added 85% ethyl alcohol, and heating and refluxing extraction 3 times, each 2h merges extracting solution, and ethyl alcohol is recovered under reduced pressure in filtering, concentrates To the thick solution of a concentration of 0.25g/ml, with flow velocity 1BV/h by D101 macroporous resin columns, successively with the distilled water of 3BV, 30% Ethyl alcohol, 70% ethyl alcohol are eluted with 1BV/h flow velocitys, collect 70% ethanol eluate, and ethyl alcohol is recovered under reduced pressure, and concentrate drying obtains remote Will saponin(e.
Preferably, the preparation method of the Fructus Alpinae Oxyphyllae extract is：Fructus alpiniae oxyphyllae coarse powder is taken, is 1 by solid-liquid ratio:9 ratio 95% alcohol reflux is added to extract 3 times, each 2h, merging filtrate, recycling ethyl alcohol to no alcohol taste is concentrated under reduced pressure, just with 2 times of amounts Butanol, before immunoassay 3 times, merging filtrate take filtrate to volatilize n-butanol in 60 DEG C of water-baths to get Fructus Alpinae Oxyphyllae extract.
Preferably, the preparation method of the perilla herb oil is：After taking purple perilla seed to cross 10 mesh sieve, is cleaned and dried with clear water, in electricity It is crushed after toasting 2h at 60 DEG C of hot blast drying box, the purple perilla seed of crushing is taken to be fitted into supercritical extraction reactor, heating extraction kettle is extremely 42 DEG C, extraction-container I to 70 DEG C, extraction-container II to 60 DEG C, for splitter to 36 DEG C, then cooling basin opens CO to 5 DEG C2Gas Bottle, with compression pump pressure extraction kettle to 30MPa, extraction-container I to 8MPa, extraction-container II to 7.5MPa, splitter to 7MPa is adjusted CO2Flow is 40kg/h, constant temperature and pressure cycling extraction 4h, collects the efflux of analytically kettle I outflows, as Purple Perilla Seed Oil.
The present invention also provides a kind of preparation methods of kelp vermicelli, include the following steps：
(1) dry kelp is washed with water totally, 4-5h is impregnated in 35-40 DEG C of water, pH value is put into after the partial pressure that drains the water stain In 7 sodium pyrophosphate solution containing 0.01-0.02g/l, to be dissolved at 40-50 DEG C, kelp colloidal sol is obtained；
(2) by analysis for soybean powder, walnut powder, wheat flour mix sieving, be added polygalic acid, Fructus Alpinae Oxyphyllae extract, perilla herb oil and The kelp colloidal sol of step (1) after stirring evenly, is added with the good taurine of water dissolution, iron, zinc, selenium, vitamin B1, dimension life Plain B2, vitamin B6, vitamin A and iodized salt, knead dough 10-15min, obtain dough；
(3) dough that step (2) is become reconciled is put into aging machine the rotating speed with 5-10r/min and cures 30min；
(4) dough that step (3) has cured is pressed into thickness by Kun and is the face band of 1.1-1.4mm, then be cut into 1-2mm's Noodles；
(5) it is 50-55 DEG C the noodles of step (4) to be put into temperature, dry 12h in the drying chamber that humidity is 55-65%, until face Water content is 14%, you can obtains the kelp vermicelli of the present invention.
Each main composition mechanism of action of the present invention is as follows：
Polygalic acid contained by Radix Polygalae can promote the proliferation of fetal nerve stem cell, promote neuron precursor cells HiB5 Axon growth, the learning and memory ability of hippocampus is improved, to promote the development of fetal intelligence.
Huperzine contained in Fructus Alpinae Oxyphyllae extract is capable of the activity of acetylcholine esterase inhibition, reduces acetylcholine It decomposes, increases the content of acetylcholine and hippocampal protein, improve the neurotransmission function of memory brain area, to improve study and note Recall ability.
Contain abundant leukotrienes in Purple Perilla Seed Oil, is the factor necessary to maintaining cerebral nervous system function, to enhancing Intelligence and memory have apparent facilitation.
For kelp rich in a variety of the essential trace elements of the human bodys such as iodine, calcium, phosphorus, selenium, wherein calcium content is 10 times of milk, is contained Phosphorus amount is all higher than all vegetables, and kelp also contains the vitamins such as abundant carrotene, vitamin B1.
The present invention has following advantageous effect：
A kind of jujube noodles provided by the invention and preparation method thereof, for the nutritional need feature of puerperium pregnant woman, are abided by The rule trend developed from fetal intelligence, it is general to compensate for material composition in cooked wheaten food making technology related art, lacks needle To the defect of property, accurately it is added in noodles after being added to polygalic acid, Fructus Alpinae Oxyphyllae extract, perilla herb oil compounding, makes to be made Noodles can be cooperateed with from the regulation and control of nerve cell, acetylcholine with the adjusting equimolecular level of hippocampal protein content and promote fetus Intellectual development.In addition, present invention is alternatively directed to the nutritional need features and constitutive character of puerperium pregnant woman, in noodles accurately The vitamin and mineral for adding rational proportion, and adds a certain amount of analysis for soybean powder, walnut powder, jointly with kelp synergy, So that noodles science obtained is accurately coordinated the psychological need of gestational period pregnant woman, and effectively facilitates the hair of intelligence development component and effect It waves, collaboration improves the growth and development environment of fetus, achievees the effect that remarkably promote fetal intelligence development.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below Specific embodiment is closed, the present invention is further explained.
Embodiment 1
A kind of kelp vermicelli is made of following parts by weight：10 parts of analysis for soybean powder, 10 parts of walnut powder, 5 parts of kelp, polygalic acid 0.6 part, 0.5 part of Fructus Alpinae Oxyphyllae extract, 0.5 part of perilla herb oil, 0.3 part of taurine, 0.0035 part of iron, 0.005 part of zinc, selenium 0.00003 part, 0.0001 part of vitamin B1,0.0005 part of vitamin B2,0.0001 part of vitamin B6, vitamin A 0.003 Part, 1 part of iodized salt, wheat flour are to 100 parts.
The preparation method of the polygalic acid is：The Radix Polygalae dry powder 62.5g that crushed 60 mesh sieve is taken, is 1 by solid-liquid ratio:6 85% ethyl alcohol is added, heating and refluxing extraction 3 times, each 2h merges extracting solution, and filtering is recovered under reduced pressure ethyl alcohol, is concentrated into a concentration of The thick solution of 0.25g/ml, with flow velocity 1BV/h by D101 macroporous resin columns, use successively the distilled water of 3BV, 30% ethyl alcohol, 70% ethyl alcohol is eluted with 1BV/h flow velocitys, collects 70% ethanol eluate, and ethyl alcohol is recovered under reduced pressure, and concentrate drying obtains Radix Polygalae soap Glycosides.
The preparation method of the Fructus Alpinae Oxyphyllae extract is：Fructus alpiniae oxyphyllae coarse powder is taken, is 1 by solid-liquid ratio:9 ratio is added 95% Alcohol reflux extracts 3 times, each 2h, merging filtrate, and recycling ethyl alcohol to no alcohol taste is concentrated under reduced pressure, the extracting n-butyl alcohol measured with 2 times 3 times, merging filtrate takes filtrate to volatilize n-butanol in 60 DEG C of water-baths to get Fructus Alpinae Oxyphyllae extract.
The preparation method of the perilla herb oil is：After taking purple perilla seed to cross 10 mesh sieve, is cleaned and dried with clear water, it is dry in electric heating air blast It is crushed after toasting 2h at 60 DEG C of dry case, the purple perilla seed of crushing is taken to be fitted into supercritical extraction reactor, heating extraction kettle is to 42 DEG C, parsing Kettle I to 70 DEG C, extraction-container II to 60 DEG C, for splitter to 36 DEG C, then cooling basin opens CO to 5 DEG C2Gas bottle, with compression Pressure extraction kettle is pumped to 30MPa, extraction-container I to 8MPa, extraction-container II to 7.5MPa, splitter to 7MPa adjusts CO2Flow is 40kg/h, constant temperature and pressure cycling extraction 4h collect the efflux of analytically kettle I outflows, as Purple Perilla Seed Oil.
A kind of preparation method of above-mentioned kelp vermicelli, includes the following steps：
(1) dry kelp is washed with water totally, 4-5h is impregnated in 35-40 DEG C of water, pH value is put into after the partial pressure that drains the water stain In 7 sodium pyrophosphate solution containing 0.01-0.02g/l, to be dissolved at 40-50 DEG C, kelp colloidal sol is obtained；
(2) by analysis for soybean powder, walnut powder, wheat flour mix sieving, be added polygalic acid, Fructus Alpinae Oxyphyllae extract, perilla herb oil and The kelp colloidal sol of step (1) after stirring evenly, is added with the good taurine of water dissolution, iron, zinc, selenium, vitamin B1, dimension life Plain B2, vitamin B6, vitamin A and iodized salt, knead dough 10-15min, obtain dough；
(3) dough that step (2) is become reconciled is put into aging machine the rotating speed with 5-10r/min and cures 30min；
(4) dough that step (3) has cured is pressed into thickness by Kun and is the face band of 1.1-1.4mm, then be cut into 1-2mm's Noodles；
(5) it is 50-55 DEG C the noodles of step (4) to be put into temperature, dry 12h in the drying chamber that humidity is 55-65%, until face Water content is 14%, you can obtains the kelp vermicelli of the present invention.
Embodiment 2
A kind of kelp vermicelli is made of following parts by weight：15 parts of analysis for soybean powder, 5 parts of walnut powder, 10 parts of kelp, polygalic acid 0.3 part, 1 part of Fructus Alpinae Oxyphyllae extract, 0.1 part of perilla herb oil, 0.5 part of taurine, 0.002 part of iron, 0.008 part of zinc, selenium 0.00002 Part, 0.0005 part of vitamin B1,0.0001 part of vitamin B2,0.0005 part of vitamin B6,0.002 part of vitamin A plus iodine 2 parts of salt, wheat flour are to 100 parts.
Embodiment 3
A kind of kelp vermicelli is made of following parts by weight：13 parts of analysis for soybean powder, 7.5 parts of walnut powder, 7.5 parts of kelp, Radix Polygalae soap 0.45 part of glycosides, 0.8 part of Fructus Alpinae Oxyphyllae extract, 0.3 part of perilla herb oil, 0.4 part of taurine, 0.003 part of iron, 0.0065 part of zinc, selenium 0.000025 part, 0.0003 part of vitamin B1,0.0003 part of vitamin B2,0.0003 part of vitamin B6, vitamin A 0.0025 part, 1.5 parts of iodized salt, wheat flour is to 100 parts.
Comparative example 1
Difference lies in without addition polygalic acid in composition of raw materials, specially with embodiment 1：10 parts of analysis for soybean powder, walnut 10 parts of powder, 5 parts of kelp, 0.5 part of Fructus Alpinae Oxyphyllae extract, 0.5 part of perilla herb oil, 0.3 part of taurine, 0.0035 part of iron, zinc 0.005 Part, 0.00003 part of selenium, 0.0001 part of vitamin B1,0.0005 part of vitamin B2,0.0001 part of vitamin B6, vitamin A 0.003 part, 1 part of iodized salt, wheat flour is to 100 parts.
Comparative example 2
Difference lies in without addition Fructus Alpinae Oxyphyllae extract in composition of raw materials, specially with embodiment 1：10 parts of analysis for soybean powder, 10 parts of walnut powder, 5 parts of kelp, 0.6 part of polygalic acid, 0.5 part of perilla herb oil, 0.3 part of taurine, 0.0035 part of iron, zinc 0.005 Part, 0.00003 part of selenium, 0.0001 part of vitamin B1,0.0005 part of vitamin B2,0.0001 part of vitamin B6, vitamin A 0.003 part, 1 part of iodized salt, wheat flour is to 100 parts.
Comparative example 3
Difference lies in without addition perilla herb oil in composition of raw materials, specially with embodiment 1：10 parts of analysis for soybean powder, walnut powder 10 parts, 5 parts of kelp, 0.6 part of polygalic acid, 0.5 part of Fructus Alpinae Oxyphyllae extract, 0.3 part of taurine, 0.0035 part of iron, zinc 0.005 Part, 0.00003 part of selenium, 0.0001 part of vitamin B1,0.0005 part of vitamin B2,0.0001 part of vitamin B6, vitamin A 0.003 part, 1 part of iodized salt, wheat flour is to 100 parts.
Efficacy validation
Test example 1
It is 3-4 days to select 60 gestational periods, and the pregnant mouse of weight 24-28g is tested, and is randomly divided into 6 groups, every group 10 Only, batter 25g/kg is cooked in the noodles that prepared by the daily gavage embodiment of the present invention 1-3 of every group of mouse and comparative example 1-3, continuous to fill Stomach raises 10d, and each group mouse free water, raising to each group mouse completes production under same environmental conditions, is measured by group Neonatal mice intracerebral norepinephrine (NE), dopamine (DA), serotonin (5-HT), 5-hydroxyindoleacetic acid (5-HIAA) etc. The content of monoamine neurotransmitter.Measurement result is as shown in table 1 below：
Table 1 neonatal mice brain monoamines class neurotransmitter (ng/g brain tissues) assay result
Group NA DA 5-HT 5-HIAA
Embodiment 1 578.26 902.28 721.43 584.29
Embodiment 2 577.69 908.54 720.12 576.37
Embodiment 3 592.14 932.34 738.54 609.12
Comparative example 1 462.98 784.25 588.21 421.49
Comparative example 2 459.21 788.45 626.55 436.99
Comparative example 3 503.88 824.52 671.97 509.71
As shown above, by the comparison of embodiment 1 and comparative example 1 it is found that being added in noodles prepared by the present invention remote 24.9%, 15.1%, 22.6% and can be respectively increased in big intracerebral NE, DA, 5-HT and 5-HIAA content of neonatal mice by will saponin(e 38.6%；It, can by the comparison of embodiment 1 and comparative example 2 it is found that adding Fructus Alpinae Oxyphyllae extract in noodles prepared by the present invention Big intracerebral NE, DA, 5-HT and 5-HIAA content of neonatal mice is respectively increased 25.9%, 14.4%, 15.1% and 33.7%；It is logical The comparison of embodiment 1 and comparative example 3 is crossed it is found that adding perilla herb oil in noodles prepared by the present invention, it can be by neonatal mice brain Interior NE, DA, 5-HT and 5-HIAA content is respectively increased 14.8%, 9.4%, 7.4% and 14.6%.
In conclusion addition polygalic acid, Fructus Alpinae Oxyphyllae extract, perilla herb oil are answered in noodles prepared by the present invention Match, the content of monoamine neurotransmitter in mouse brain can be effectively increased, illustrates that noodles produced by the present invention have and promote tire The effect of youngster's intellectual development, significantly improves the quantity of fetal brain functional mass, effectively improves neonatal brain performance.
Several embodiments of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously Cannot the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that for those of ordinary skill in the art For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention Protect range.

Claims (6)

1. a kind of kelp vermicelli, which is characterized in that be made of following parts by weight：10-15 parts of analysis for soybean powder, 5-10 parts of walnut powder, sea 5-10 parts of band, 0.3-0.6 parts of polygalic acid, 0.5-1 parts of Fructus Alpinae Oxyphyllae extract, 0.1-0.5 parts of perilla herb oil, taurine 0.3-0.5 Part, 0.002-0.0035 parts of iron, 0.005-0.008 parts of zinc, 0.00002-0.00003 parts of selenium, vitamin B1 0.0001- 0.0005 part, 0.0001-0.0005 parts of vitamin B2,0.0001-0.0005 parts of vitamin B6, vitamin A 0.002- 0.003 part, 1-2 parts of iodized salt, wheat flour is to 100 parts.
2. a kind of kelp vermicelli according to claim 1, which is characterized in that be made of following parts by weight：13 parts of analysis for soybean powder, 7.5 parts of walnut powder, 7.5 parts of kelp, 0.45 part of polygalic acid, 0.8 part of Fructus Alpinae Oxyphyllae extract, 0.3 part of perilla herb oil, taurine 0.4 Part, 0.003 part of iron, 0.0065 part of zinc, 0.000025 part of selenium, 0.0003 part of vitamin B1,0.0003 part of vitamin B2, dimension life 0.0003 part of plain B6,0.0025 part of vitamin A, 1.5 parts of iodized salt, wheat flour are to 100 parts.
3. a kind of kelp vermicelli according to claim 1 or 2, which is characterized in that the preparation method of the polygalic acid is： The Radix Polygalae dry powder 62.5g that crushed 60 mesh sieve is taken, is 1 by solid-liquid ratio:6 85% ethyl alcohol of addition, heating and refluxing extraction 3 times, every time 2h, merges extracting solution, and filtering is recovered under reduced pressure ethyl alcohol, is concentrated into the thick solution of a concentration of 0.25g/ml, is passed through with flow velocity 1BV/h D101 macroporous resin columns use distilled water, 30% ethyl alcohol, 70% ethyl alcohol of 3BV successively, are eluted with 1BV/h flow velocitys, collect 70% second Alcohol eluen, is recovered under reduced pressure ethyl alcohol, and concentrate drying obtains polygalic acid.
4. a kind of kelp vermicelli according to claim 1 or 2, which is characterized in that the preparation side of the Fructus Alpinae Oxyphyllae extract Method is：Fructus alpiniae oxyphyllae coarse powder is taken, is 1 by solid-liquid ratio:9 ratio is added 95% alcohol reflux and extracts 3 times, each 2h, merging filtrate, Ethyl alcohol is recycled to no alcohol taste, is concentrated under reduced pressure, with the extracting n-butyl alcohol 3 times of 2 times of amounts, merging filtrate takes filtrate in 60 DEG C of water-baths N-butanol is volatilized to get Fructus Alpinae Oxyphyllae extract.
5. a kind of kelp vermicelli according to claim 1 or 2, which is characterized in that the preparation method of the perilla herb oil is：It takes It after purple perilla seed crosses 10 mesh sieve, is cleaned and is dried with clear water, crushed after baking 2h at 60 DEG C of electric drying oven with forced convection, take the purple of crushing Perillaseed is fitted into supercritical extraction reactor, and heating extraction kettle is to 42 DEG C, extraction-container I to 70 DEG C, extraction-container II to 60 DEG C, and splitter is extremely 36 DEG C, then cooling basin opens CO to 5 DEG C2Gas bottle, with compression pump pressure extraction kettle to 30MPa, extraction-container I to 8MPa, Extraction-container II to 7.5MPa, splitter to 7MPa adjust CO2Flow is 40kg/h, constant temperature and pressure cycling extraction 4h, is collected from solution Analyse the efflux of kettle I outflows, as Purple Perilla Seed Oil.
6. a kind of method preparing a kind of kelp vermicelli as described in any one in claim 1-5, which is characterized in that including following Step：
(1) dry kelp is washed with water totally, 4-5h is impregnated in 35-40 DEG C of water, it is 7 to be put into pH value after the partial pressure that drains the water stain It in sodium pyrophosphate solution containing 0.01-0.02g/l, is dissolved at 40-50 DEG C, obtains kelp colloidal sol；
(2) analysis for soybean powder, walnut powder, wheat flour are mixed into sieving, polygalic acid, Fructus Alpinae Oxyphyllae extract, perilla herb oil and step is added (1) kelp colloidal sol, after stirring evenly, add with the good taurine of water dissolution, iron, zinc, selenium, vitamin B1, vitamin B2, Vitamin B6, vitamin A and iodized salt, knead dough 10-15min, obtain dough；
(3) dough that step (2) is become reconciled is put into aging machine the rotating speed with 5-10r/min and cures 30min；
(4) dough that step (3) has cured is pressed into thickness by Kun and is the face band of 1.1-1.4mm, then be cut into the face of 1-2mm Item；
(5) it is 50-55 DEG C the noodles of step (4) to be put into temperature, dry 12h in the drying chamber that humidity is 55-65%, until noodles contain Water is 14%, you can obtains the kelp vermicelli of the present invention.
CN201810216671.XA 2018-03-16 2018-03-16 A kind of kelp vermicelli and preparation method thereof Pending CN108514078A (en)

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