CN109497556B - Low-sugar soybean oat powder with intestinal barrier protection function and preparation method thereof - Google Patents
Low-sugar soybean oat powder with intestinal barrier protection function and preparation method thereof Download PDFInfo
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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
- 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
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L7/198—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses low-sugar soybean oat flour with an intestinal barrier protecting function, which comprises the following components in part by weight: 30-60% of soybean meal, 20-60% of oat flour, 1-10% of ganoderan powder, 1-10% of xylitol and 0.1-1% of L-arabinose. The invention also discloses a preparation method of the low-sugar soybean oat flour with the function of protecting intestinal barrier. The invention uses soybean, oat and ganoderma lucidum polysaccharide as main components, adds proper xylitol and L-arabinose, ensures good mouthfeel of the product through reasonable collocation, obviously enhances the protection function of the intestinal barrier function, has more obvious protection capability compared with single material component, is very suitable for people with impaired intestinal barrier function, and is also suitable for most of the old people due to the healthy and low-sugar production formula.
Description
Technical Field
The invention relates to the technical field of health-care food, in particular to low-sugar soybean oat flour with an intestinal barrier protection function and a preparation method thereof.
Background
Soybean, oat, ganoderma lucidum polysaccharide and the like are applied to a plurality of products because of having a plurality of functions of reducing cholesterol, regulating blood sugar, improving human immunity, promoting blood circulation, resisting oxidation and the like, but the protection function of the soybean, the oat, the ganoderma lucidum polysaccharide and the like on intestinal barriers is not taken into consideration by most enterprises, so that the function of the soybean, the oat, the ganoderma lucidum polysaccharide and the like on the developed product function is not obvious on the aspect. The invention provides a product with a remarkable intestinal barrier protection function by mainly taking the intestinal barrier protection function, taking soybeans, oats and ganoderma lucidum polysaccharide as main components and matching with sugar alcohol which also has a certain protection effect on the intestinal barrier.
Disclosure of Invention
The invention aims to provide low-sugar soybean oat flour with the function of protecting intestinal barrier and a preparation method thereof, so as to solve the defects of the prior art.
The invention adopts the following technical scheme:
a low-sugar soybean oat powder with an intestinal barrier protecting function comprises the following components in percentage by mass:
30 to 60 percent of soybean meal,
20 to 60 percent of oat flour,
1 to 10 percent of ganoderma lucidum polysaccharide powder,
1 to 10 percent of xylitol,
0.1 to 1 percent of L-arabinose.
Further, the soybean flour is prepared by the following method:
peeling semen glycines by dry method with a peeling machine, squeezing to remove more than 40wt% of oil, sieving with 100 mesh sieve, adding 10-15 times of purified water, stirring, and adjusting pH to 2-4 with malic acid; putting into a heating box, heating to 100 ℃, and preserving heat for 2-4 h; cooling to 32 ℃, adding acid protease, and keeping the temperature for 4-6 h; boiling for 10-20min to inactivate enzyme, cooling to 22-25 deg.C, and filtering to obtain clear liquid; concentrating the clear liquid, and spray drying to obtain soybean powder.
Further, the oat flour is prepared by the following method:
(1) selecting materials: selecting oat rice with bright surface and high integrity;
(2) soaking rice: soaking in 2-5 times of purified water of oat rice by mass, and adjusting pH to 3-5 with citric acid; then ultrasonic pretreatment is carried out, the ultrasonic frequency is 40-60KHz, and the power density is 3-8W/cm2Ultrasonic treatment for 1-10 min; then continuing to soak for 8-14 h;
(3) draining: draining the oat rice after soaking for 1-5 h;
(4) and (3) drying by cold air at ice temperature: drying the dewatered oat grains with cold air at-1 deg.C for 10 hr;
(5) steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment conditions of steam explosion pressure of 1-3MPa and pressure stabilization time of 50 s;
(6) grinding: the fineness of the oat rice subjected to steam explosion pretreatment is up to below 100 meshes by using a flour mill or a pulverizer;
(7) and (3) drying: and air-drying the oat powder semi-finished product at 10 ℃ until the water content of the oat powder is below 10% for later use.
Further, the ganoderan powder is prepared by the following method:
cutting Ganoderma into pieces, pulverizing, suspending 10kg Ganoderma in 100L purified water, overflowing and circulating ultrasonic crushing and extracting at 60 deg.C, with ultrasonic energy-gathering working frequency of 50KHz, ultrasonic power of 500W, total crushing time of 5-15min, ultrasonic working time of 30s and intermittent time of 20s, and circulating and repeating treatment; centrifuging the extractive solution at 70-95 deg.C at 6000r/min for 100min, removing precipitate, separating the supernatant with ultrafiltration membrane, and collecting the ultrafiltrate of active polysaccharide; separating the active polysaccharide ultrafiltrate part by using circulation foam, adjusting the pH to 3-5, introducing air, and removing foam to achieve the aim of removing protein in the solution; and (3) performing microwave vacuum drying on the ganoderma lucidum polysaccharide liquid without the protein under-31.2 KPa, wherein the microwave working frequency is 2200MHz, and the drying temperature is 40-70 ℃, so as to obtain ganoderma lucidum polysaccharide powder for later use.
Further, both xylitol and L-arabinose were 100 mesh or less.
A preparation method of low-sugar soybean oat powder with the function of protecting intestinal barrier comprises the following steps:
step one, preparing soybean meal;
step two, preparing oat flour;
step three, preparing ganoderma lucidum polysaccharide powder;
step four, mixing and blending: uniformly mixing 30-60% of the soybean powder prepared in the first step, 20-60% of the oat powder prepared in the second step, 1-10% of the ganoderan powder prepared in the third step, 1-10% of xylitol and 0.1-1% of L-arabinose by mass percentage;
and step five, sterilizing and packaging.
Further, step one soy flour is prepared as follows:
peeling semen glycines by dry method with a peeling machine, squeezing to remove more than 40wt% of oil, sieving with 100 mesh sieve, adding 10-15 times of purified water, stirring, and adjusting pH to 2-4 with malic acid; putting into a heating box, heating to 100 ℃, and preserving heat for 2-4 h; cooling to 32 ℃, adding acid protease, and keeping the temperature for 4-6 h; boiling for 10-20min to inactivate enzyme, cooling to 22-25 deg.C, and filtering to obtain clear liquid; concentrating the clear liquid, and spray drying to obtain soybean powder.
Further, the oat flour of the second step is prepared by the following method:
(1) selecting materials: selecting oat rice with bright surface and high integrity;
(2) soaking rice: soaking in 2-5 times of purified water of oat rice by mass, and adjusting pH to 3-5 with citric acid; then ultrasonic pretreatment is carried out, the ultrasonic frequency is 40-60KHz, and the power density is 3-8W/cm2Ultrasonic treatment for 1-10 min; then continuing to soak for 8-14 h;
(3) draining: draining the oat rice after soaking for 1-5 h;
(4) and (3) drying by cold air at ice temperature: drying the drained oat rice with cold air at-1 deg.C for 10 hr;
(5) steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment conditions of steam explosion pressure of 1-3MPa and pressure stabilization time of 50 s;
(6) grinding: the fineness of the oat rice subjected to steam explosion pretreatment is up to below 100 meshes by using a flour mill or a pulverizer;
(7) and (3) drying: and air-drying the oat powder semi-finished product at 10 ℃ until the water content of the oat powder is below 10% for later use.
Further, the ganoderma lucidum polysaccharide powder prepared in the third step is prepared by the following method:
cutting Ganoderma into pieces, pulverizing, suspending 10kg Ganoderma in 100L purified water, overflowing and circulating ultrasonic crushing and extracting at 60 deg.C, with ultrasonic energy-gathering working frequency of 50KHz, ultrasonic power of 500W, total crushing time of 5-15min, ultrasonic working time of 30s and intermittent time of 20s, and circulating and repeating treatment; centrifuging the extractive solution at 70-95 deg.C at 6000r/min for 100min, removing precipitate, separating the supernatant with ultrafiltration membrane, and collecting the ultrafiltrate of active polysaccharide; separating the active polysaccharide ultrafiltrate part by using circulation foam, adjusting the pH to 3-5, introducing air, and removing foam to achieve the aim of removing protein in the solution; and (3) performing microwave vacuum drying on the ganoderma lucidum polysaccharide liquid without the protein under-31.2 KPa, wherein the microwave working frequency is 2200MHz, and the drying temperature is 40-70 ℃, so as to obtain ganoderma lucidum polysaccharide powder for later use.
Further, both xylitol and L-arabinose were 100 mesh or less.
The invention has the beneficial effects that:
the soybean contains various substances, such as oligosaccharide, dietary fiber, saponin, isoflavone, etc., and has effects of removing toxin, percolating blood, resisting thrombi, and reducing cholesterol, wherein the soybean protein has certain protection effect on intestinal barrier function, and has antioxidant and cell protection effects on human intestinal cells.
The oat contains oat protein, oat peptide, oat beta glucan, oat oil and other components, has the effects of resisting oxidation, increasing skin activity, delaying skin aging, whitening, moisturizing, reducing wrinkles and stains, resisting allergy and the like, wherein the oat beta glucan has a certain effect on maintaining the integrity of the barrier structure and function of the intestinal mucosa and can improve the damage of the mechanical barrier and the biological barrier of the intestinal mucosa.
The ganoderma lucidum polysaccharide has the functions of reducing blood sugar and blood fat, resisting thrombus and oxidation, eliminating free radicals, resisting aging, resisting radiation and tumors, promoting blood circulation, regulating immunity, regulating nucleic acid and protein metabolism, promoting DNA synthesis, promoting proliferation of human cord blood LAK cells, promoting proliferation and migration of intestinal epithelial cells and then promoting recovery of damaged intestinal mucosal barrier.
The xylitol has the functions of low calorie, preventing decayed teeth, promoting fat digestion, delaying gastric emptying, promoting bone health and the like, has the same sweetness as cane sugar, can be well used for replacing a sweetening agent, also has obvious beneficial effects on intestinal barriers, can obviously reduce the intestinal permeability, prevents toxin from leaking and reduces inflammation.
The L-arabinose has remarkable physiological functions under the condition of trace amount, such as the functions of inhibiting the metabolism and absorption of sucrose, controlling the rise of blood sugar, inhibiting the generation of fat, preventing constipation, promoting the growth of bifidobacterium, protecting intestinal mucosa and the like.
The invention uses soybean, oat and ganoderma lucidum polysaccharide as main components, adds proper xylitol and L-arabinose, ensures good mouthfeel of the product through reasonable collocation, obviously enhances the protection function of the intestinal barrier function, has more obvious protection capability compared with single material component, is very suitable for people with impaired intestinal barrier function, and is also suitable for most of the old people due to the healthy and low-sugar production formula.
The low-sugar soybean oat flour contains soybean, oat, ganoderma lucidum polysaccharide, xylitol and L-arabinose, so that the effective components in each component are ensured to the maximum extent, the physiological function of each powder is ensured, and the raw material extraction of each component of the product adopts independent conditions and independent operation. The extraction method of each component can better retain the effective components (soybean protein, oat beta-glucan and ganoderma lucidum polysaccharide) in the components, and the components are more convenient to compound and package in a powder form.
Drawings
FIG. 1 shows diamine oxidase (DAO) activities after dissection of rats in a normal group, a model control group and 5 experimental groups under an gavage experiment.
Detailed Description
A low-sugar soybean oat flour with an intestinal barrier protecting function comprises the following components in percentage by mass:
30 to 60 percent of soybean meal,
20 to 60 percent of oat flour,
1 to 10 percent of ganoderma lucidum polysaccharide powder,
1 to 10 percent of xylitol,
0.1 to 1 percent of L-arabinose.
The soybean powder is prepared by the following method:
peeling semen glycines by dry method with a peeling machine, squeezing to remove more than 40wt% of oil, sieving with 100 mesh sieve, adding 10-15 times of purified water, stirring, and adjusting pH to 2-4 with malic acid; putting into a heating box, heating to 100 ℃, and preserving heat for 2-4 h; cooling to 32 ℃, adding acid protease, and keeping the temperature for 4-6 h; boiling for 10-20min to inactivate enzyme, cooling to 22-25 deg.C, and filtering to obtain clear liquid; concentrating the clear liquid, and spray drying to obtain soybean powder.
The oat flour is prepared by the following method:
(1) selecting materials: selecting oat rice with bright surface and high integrity;
(2) soaking rice: soaking in 2-5 times of purified water of oat rice by mass, and adjusting pH to 3-5 with citric acid; then ultrasonic pretreatment is carried out, the ultrasonic frequency is 40-60KHz, and the power density is 3-8W/cm2Ultrasonic treatment for 1-10 min; then continuing to soak for 8-14 h;
(3) draining: draining the oat rice after soaking for 1-5 h;
(4) and (3) drying by cold air at ice temperature: drying the drained oat rice with cold air at-1 deg.C for 10 hr;
(5) steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment conditions of steam explosion pressure of 1-3MPa and pressure stabilization time of 50 s;
(6) grinding: the fineness of the oat rice subjected to steam explosion pretreatment is up to below 100 meshes by using a flour mill or a pulverizer;
(7) and (3) drying: and air-drying the oat powder semi-finished product at 10 ℃ until the water content of the oat powder is below 10% for later use.
The ganoderan powder is prepared by the following method:
cutting Ganoderma into pieces, pulverizing, suspending 10kg Ganoderma in 100L purified water, overflowing and circulating ultrasonic crushing and extracting at 60 deg.C, with ultrasonic energy-gathering working frequency of 50KHz, ultrasonic power of 500W, total crushing time of 5-15min, ultrasonic working time of 30s and intermittent time of 20s, and circulating and repeating treatment; centrifuging the extractive solution at 70-95 deg.C at 6000r/min for 100min, removing precipitate, separating the supernatant with ultrafiltration membrane, and collecting the ultrafiltrate of active polysaccharide; separating the active polysaccharide ultrafiltrate part by using circulation foam, adjusting the pH to 3-5, introducing air, and removing the foam to achieve the aim of removing protein in the solution; and (3) performing microwave vacuum drying on the ganoderma lucidum polysaccharide liquid without the protein under-31.2 KPa, wherein the microwave working frequency is 2200MHz, and the drying temperature is 40-70 ℃, so as to obtain ganoderma lucidum polysaccharide powder for later use.
The xylitol and the L-arabinose are both below 100 meshes.
A preparation method of low-sugar soybean oat flour with the function of protecting intestinal barrier comprises the following steps:
step one, preparing soybean meal:
peeling semen glycines by dry method with a peeling machine, squeezing to remove more than 40wt% of oil, sieving with 100 mesh sieve, adding 10-15 times of purified water, stirring, and adjusting pH to 2-4 with malic acid; putting into a heating box, heating to 100 ℃, and preserving heat for 2-4 h; cooling to 32 ℃, adding acid protease, and keeping the temperature for 4-6 h; boiling for 10-20min to inactivate enzyme, cooling to 22-25 deg.C, and filtering to obtain clear liquid; concentrating the clear liquid, and spray drying to obtain soybean powder;
step two, preparing oat flour:
(1) selecting materials: selecting oat rice with bright surface and high integrity;
(2) soaking rice: soaking in purified water 2-5 times of the oat rice by mass, and adjusting pH to 3-5 with citric acid; then ultrasonic pretreatment is carried out, the ultrasonic frequency is 40-60KHz, and the power density is 3-8W/cm2Ultrasonic treatment for 1-10 min; then continuing to soak for 8-14 h;
(3) draining: draining the oat rice after soaking for 1-5 h;
(4) and (3) drying by cold air at ice temperature: drying the drained oat rice with cold air at-1 deg.C for 10 hr;
(5) steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment conditions of steam explosion pressure of 1-3MPa and pressure stabilization time of 50 s;
(6) grinding: the fineness of the oat rice subjected to steam explosion pretreatment is up to below 100 meshes by using a flour mill or a pulverizer;
(7) and (3) drying: air-drying the oat powder semi-finished product at 10 ℃ until the water content of the oat powder is below 10% for later use;
step three, preparing ganoderma lucidum polysaccharide powder:
cutting Ganoderma into pieces, pulverizing, suspending 10kg Ganoderma in 100L purified water, overflowing and circulating ultrasonic crushing and extracting at 60 deg.C, with ultrasonic energy-gathering working frequency of 50KHz, ultrasonic power of 500W, total crushing time of 5-15min, ultrasonic working time of 30s and intermittent time of 20s, and circulating and repeating treatment; centrifuging the extractive solution at 70-95 deg.C at 6000r/min for 100min, removing precipitate, separating the supernatant with ultrafiltration membrane, and collecting the ultrafiltrate of active polysaccharide; separating the active polysaccharide ultrafiltrate part by using circulation foam, adjusting the pH to 3-5, introducing air, and removing the foam to achieve the aim of removing protein in the solution; performing microwave vacuum drying on the protein-removed ganoderma lucidum polysaccharide liquid at-31.2 KPa with the microwave working frequency of 2200MHz and the drying temperature of 40-70 ℃ to obtain ganoderma lucidum polysaccharide powder for later use;
step four, mixing and blending:
uniformly mixing 30-60% of the soybean powder prepared in the first step, 20-60% of the oat powder prepared in the second step, 1-10% of the ganoderan powder prepared in the third step, 1-10% of xylitol below 100 meshes and 0.1-1% of L-arabinose below 100 meshes in percentage by mass;
step five, sterilization and packaging:
performing ultra-high temperature instantaneous sterilization, namely sterilizing at 120 ℃ for 20s, and then performing aseptic packaging.
Example 1
Firstly, preparing soybean meal:
carrying out dry peeling on soybeans by adopting a peeling machine, removing 40wt% of grease by squeezing, sieving by using a 100-mesh sieve, adding 10 times of purified water by mass, uniformly stirring, and adjusting the pH value to 2.5 by using malic acid; putting into a heating box, heating to 100 ℃, and preserving heat for 2.5 h; then cooling to 32 ℃, adding acid protease, and keeping the temperature for 5 hours; boiling for 15min to inactivate enzyme, cooling to 24 deg.C, and filtering to obtain clear liquid; concentrating the clear liquid, and spray drying to obtain soybean powder;
secondly, preparing oat flour:
(1) selecting materials: selecting oat rice with bright surface and high integrity;
(2) soaking rice: soaking in purified water 2.5 times of the oat rice by mass, and adjusting pH to 4 with citric acid; then ultrasonic pretreatment is carried out, the ultrasonic frequency is 60KHz, and the power density is 4.5W/cm2And carrying out ultrasonic treatment for 5 min; then continuing to soak for 12 h;
(3) draining: draining the oat rice after soaking for 2.5 h;
(4) and (3) drying by cold air at ice temperature: drying the drained oat rice with cold air at-1 deg.C for 10 hr;
(5) steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the conditions of steam explosion pressure of 1.5MPa and pressure stabilization time of 50 s;
(6) grinding: the fineness of the oat rice subjected to steam explosion pretreatment is up to below 100 meshes by using a flour mill or a pulverizer;
(7) and (3) drying: air-drying the oat powder semi-finished product at 10 ℃ until the water content of the oat powder is 10% for later use;
thirdly, preparing ganoderan powder:
cutting Ganoderma into pieces, pulverizing, suspending 10kg Ganoderma in 100L purified water, overflowing and circulating ultrasonic crushing and extracting at 60 deg.C, with ultrasonic energy-gathering working frequency of 50KHz, ultrasonic power of 500W, total crushing time of 9min, ultrasonic working time of 30s, intermittent time of 20s, and circulating and repeating treatment; centrifuging the extractive solution at 90 deg.C at 6000r/min for 100min, removing precipitate, separating the supernatant with ultrafiltration membrane, and collecting the ultrafiltrate of active polysaccharide; separating the active polysaccharide ultrafiltrate part by using circulation foam, adjusting the pH to 4, introducing air, and removing the foam to achieve the aim of removing the protein in the solution; performing microwave vacuum drying on the ganoderma lucidum polysaccharide liquid without protein at-31.2 KPa with the microwave working frequency of 2200MHz and the drying temperature of 65 ℃ to obtain ganoderma lucidum polysaccharide powder for later use;
fourthly, mixing and blending:
mixing 50% of the above prepared soybean powder, 35% of the above prepared oat powder, 8% of the above prepared ganoderan powder, 6.5% of xylitol below 100 meshes, and 0.5% of L-arabinose below 100 meshes uniformly according to mass percentage;
step five, sterilization and packaging:
and (3) carrying out ultrahigh-temperature instantaneous sterilization, namely sterilization at 120 ℃ for 20s, and then carrying out aseptic packaging to obtain the low-sugar soybean oat flour with the function of protecting intestinal barrier.
An intestinal barrier injury rat model is constructed through animal experiments, and gavage experiments of different foods are carried out on the basis.
Normal group: normal rats are unmodeled rats.
Model control group: model rat, enema liquid using 2,4, 6-trinitrobenzenesulfonic acid/ethanol: 100 mg/kg TNBS +50% ethanol solution, 0.25 ml/enema.
Experimental groups: the rats successfully modeled are divided into 6 groups, each group comprises 6 rats, the experimental groups comprise 1-5 groups, the rats are respectively intragastrically infused with 15mL/kg of solution every day, the 1 st group is soybean powder solution, the 2 nd group is oat powder solution, the 3 rd group is ganoderma lucidum polysaccharide powder solution, the 4 th group is mixed powder solution formed by mixing soybean powder, oat powder and ganoderma lucidum polysaccharide powder according to the mass ratio of 50:35:8, and the 5 th group is low-sugar soybean oat powder solution prepared in the example 1; mixing the powder and water according to the mass ratio of 1:2 to obtain each solution.
The experiment was carried out for 30 days, and after 30 days, each rat was dissected to measure diamine oxidase (DAO) activity. As shown in FIG. 1, the DAO activity was lower in each group than in the model control group, and the DAO activity in the experiment group 5 was lower than in the other experiment groups. The DAO activity reflects the permeability of the rat intestinal tract, and in example 1, after the soybean powder, the oat powder and the ganoderan powder are added with xylitol and L-arabinose, the permeability of the rat intestinal tract can be effectively improved (reduced), so that the rat intestinal tract barrier function of the rat with the damaged intestinal tract barrier can be protected and repaired to a certain extent, and the function of protecting the intestinal tract barrier is obviously superior to that of other experimental groups. And the taste of the low-sugar soybean oat flour prepared in example 1 is also obviously better than that of other experimental groups.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The low-sugar soybean oat flour with the function of protecting intestinal barriers is characterized by comprising the following components in percentage by mass:
50 percent of soybean meal,
the weight percentage of the oat flour is 35 percent,
8 percent of ganoderma lucidum polysaccharide powder,
6.5 percent of xylitol,
0.5 percent of L-arabinose.
2. The low sugar soybean oat flour with intestinal barrier protecting function of claim 1, wherein the soybean flour is prepared by the following method:
peeling semen glycines by dry method with a peeling machine, squeezing to remove more than 40wt% of oil, sieving with 100 mesh sieve, adding 10-15 times of purified water, stirring, and adjusting pH to 2-4 with malic acid; putting into a heating box, heating to 100 ℃, and preserving heat for 2-4 h; cooling to 32 ℃, adding acid protease, and keeping the temperature for 4-6 h; boiling for 10-20min to inactivate enzyme, cooling to 22-25 deg.C, and filtering to obtain clear liquid; concentrating the clear liquid, and spray drying to obtain soybean powder.
3. The low-sugar soybean oat flour with intestinal barrier protection function of claim 1, wherein the oat flour is prepared by the following method:
(1) selecting materials: selecting oat rice with bright surface and high integrity;
(2) soaking rice: soaking in 2-5 times of purified water of oat rice by mass, and adjusting pH to 3-5 with citric acid; then ultrasonic pretreatment is carried out, the ultrasonic frequency is 40-60KHz, and the power density is 3-8W/cm2Ultrasonic treatment is carried out for 1-10 min; then continuing to soak for 8-14 h;
(3) draining: draining the oat rice after soaking for 1-5 h;
(4) and (3) drying by cold air at ice temperature: drying the drained oat rice with cold air at-1 deg.C for 10 hr;
(5) steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment conditions of steam explosion pressure of 1-3MPa and pressure stabilization time of 50 s;
(6) grinding: the fineness of the oat rice subjected to steam explosion pretreatment is less than 100 meshes by using a flour mill or a pulverizer to obtain a semi-finished product of oat flour;
(7) and (3) drying: and air-drying the oat flour semi-finished product at 10 ℃ until the water content of the oat flour is below 10% for later use.
4. The low-sugar soybean oat flour with the intestinal barrier protecting function according to claim 1, wherein the ganoderma lucidum polysaccharide powder is prepared by the following method:
cutting Ganoderma into pieces, pulverizing, suspending 10kg Ganoderma in 100L purified water, overflowing and circulating ultrasonic crushing and extracting at 60 deg.C, with ultrasonic energy-gathering working frequency of 50KHz, ultrasonic power of 500W, total crushing time of 5-15min, ultrasonic working time of 30s and intermittent time of 20s, and circulating and repeating treatment; centrifuging the extractive solution at 70-95 deg.C at 6000r/min for 100min, removing precipitate, separating the supernatant with ultrafiltration membrane, and collecting the ultrafiltrate of active polysaccharide; separating the active polysaccharide ultrafiltrate part by using circulation foam, adjusting the pH to 3-5, introducing air, and removing foam to achieve the aim of removing protein in the solution; and (3) performing microwave vacuum drying on the ganoderma lucidum polysaccharide liquid without the protein under-31.2 KPa, wherein the microwave working frequency is 2200MHz, and the drying temperature is 40-70 ℃, so as to obtain ganoderma lucidum polysaccharide powder for later use.
5. The low sugar soybean oat flour with intestinal barrier protecting function of claim 1, wherein xylitol and L-arabinose are both below 100 mesh.
6. A preparation method of low-sugar soybean oat flour with the function of protecting intestinal barrier is characterized by comprising the following steps:
step one, preparing soybean meal;
step two, preparing oat flour;
step three, preparing ganoderma lucidum polysaccharide powder;
step four, mixing and blending: uniformly mixing 50% of the soybean powder prepared in the first step, 35% of the oat powder prepared in the second step, 8% of the ganoderan powder prepared in the third step, 6.5% of xylitol and 0.5% of L-arabinose in percentage by mass;
and step five, sterilizing and packaging.
7. The method for preparing low sugar soybean oat flour with intestinal barrier protecting function as claimed in claim 6, wherein the step one soybean flour is prepared as follows:
peeling semen glycines by dry method with a peeling machine, squeezing to remove more than 40wt% of oil, sieving with 100 mesh sieve, adding 10-15 times of purified water, stirring, and adjusting pH to 2-4 with malic acid; putting into a heating box, heating to 100 ℃, and preserving heat for 2-4 h; cooling to 32 ℃, adding acid protease, and keeping the temperature for 4-6 h; boiling for 10-20min to inactivate enzyme, cooling to 22-25 deg.C, and filtering to obtain clear liquid; concentrating the clear liquid, and spray drying to obtain soybean powder.
8. The method for preparing low sugar soybean oat flour with intestinal barrier protecting function according to claim 6, wherein the oat flour of step two is prepared by the following method:
(1) selecting materials: selecting oat rice with bright surface and high integrity;
(2) soaking rice: soaking in 2-5 times of purified water of oat rice by mass, and adjusting pH to 3-5 with citric acid; then ultrasonic pretreatment is carried out, the ultrasonic frequency is 40-60KHz, and the power density is 3-8W/cm2Ultrasonic treatment is carried out for 1-10 min; then continuing to soak for 8-14 h;
(3) draining: draining the oat rice after soaking for 1-5 h;
(4) and (3) drying by cold air at ice temperature: drying the drained oat rice with cold air at-1 deg.C for 10 hr;
(5) steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment conditions of steam explosion pressure of 1-3MPa and pressure stabilization time of 50 s;
(6) grinding: the fineness of the oat rice subjected to steam explosion pretreatment is less than 100 meshes by using a flour mill or a pulverizer to obtain a semi-finished product of oat flour;
(7) and (3) drying: and air-drying the oat powder semi-finished product at 10 ℃ until the water content of the oat powder is below 10% for later use.
9. The preparation method of the low-sugar soybean oat flour with the intestinal barrier protecting function according to claim 6, characterized in that the ganoderma lucidum polysaccharide powder in the step three is prepared by the following method:
cutting Ganoderma into pieces, pulverizing, suspending 10kg Ganoderma in 100L purified water, overflowing at 60 deg.C, and performing ultrasonic crushing extraction with ultrasonic energy-gathering frequency of 50KHz, ultrasonic power of 500W, total crushing time of 5-15min, ultrasonic working time of 30s and intermittent time of 20s, and repeating treatment; centrifuging the extractive solution at 70-95 deg.C at 6000r/min for 100min, removing precipitate, separating the supernatant with ultrafiltration membrane, and collecting the ultrafiltrate of active polysaccharide; separating the active polysaccharide ultrafiltrate part by using circulation foam, adjusting the pH to 3-5, introducing air, and removing foam to achieve the aim of removing protein in the solution; and (3) performing microwave vacuum drying on the ganoderma lucidum polysaccharide liquid without the protein under-31.2 KPa, wherein the microwave working frequency is 2200MHz, and the drying temperature is 40-70 ℃, so as to obtain ganoderma lucidum polysaccharide powder for later use.
10. The method for preparing low sugar soybean oat flour with intestinal barrier protecting function as claimed in claim 6, wherein the xylitol and the L-arabinose are both below 100 mesh.
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