CN109527594A - A kind of semen ziziphi spinosae generation meal stick and preparation method thereof - Google Patents
A kind of semen ziziphi spinosae generation meal stick and preparation method thereof Download PDFInfo
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- 210000000582 semen Anatomy 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 239000005862 Whey Substances 0.000 claims abstract description 21
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 21
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 17
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 16
- 244000197580 Poria cocos Species 0.000 claims abstract description 16
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 16
- 239000000845 maltitol Substances 0.000 claims abstract description 16
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 16
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- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000001125 extrusion Methods 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 241000209219 Hordeum Species 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 230000008961 swelling Effects 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
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- 238000012545 processing Methods 0.000 claims description 4
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- 238000007906 compression Methods 0.000 claims description 3
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- 102000009027 Albumins Human genes 0.000 claims description 2
- 108010088751 Albumins Proteins 0.000 claims description 2
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- 239000006071 cream Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 5
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- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 7
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- RANQPHKSRUUPKK-UHFFFAOYSA-N 3-O-[alpha-L-arabinofuranosyl-(1->2)-O-{beta-D-glucopyranosyl-(1->3)}-(alpha-L-arabinopyranosyl)]jujubogenin Natural products CC(C)=CC1CC(C)(O)C2C3CCC4C5(C)CCC(OC6OCC(O)C(OC7OC(CO)C(O)C(O)C7O)C6OC6OC(CO)C(O)C6O)C(C)(C)C5CCC4(C)C33COC2(C3)O1 RANQPHKSRUUPKK-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 206010002660 Anoxia Diseases 0.000 description 1
- 241000976983 Anoxia Species 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- 229930182558 Sterol Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
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- 210000000232 gallbladder Anatomy 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229930192286 jujuboside Natural products 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
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- 206010042772 syncope Diseases 0.000 description 1
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- 230000002936 tranquilizing effect Effects 0.000 description 1
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- -1 white matter Chemical class 0.000 description 1
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Classifications
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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
- A23L33/17—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
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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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Abstract
A kind of semen ziziphi spinosae generation meal stick and preparation method thereof, is made of: PURE WHEY 10-40, Wild jujube seeds extract 5-20, Poria cocos powder 5-20, yam flour 10-40, oatmeal 5-20, highland barley flour 10-40, maltitol 20-50, glycerol 1-3, salt 0.1-0.3 the raw material of following proportion by weight.The present invention is a kind of nutrition balanced product for being convenient to daily consumption, and calorie content is generally below full diet.Product of the present invention using natural fruit and vegetables powder, grain dust as primary raw material, feature be it is small in size, light-weight, sanitation and hygiene, be convenient for carrying and eat；By extrusion, cooking aging, press mold molding etc. techniques, exploitation present rod-like morphology product, mainly using cake as carrier, rational proportion, focus on satiety, it is low in calories take into account nutrition equilibrium there are also certain sleep-aid function, taste meets public demand.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of semen ziziphi spinosae generation meal stick and preparation method.
Background technique
With the fast development of economic society, the continuous quickening of rhythm of life leads to disease incidence of having a sleepless night due to disturbing in convulsive seizure due to phlegm-fire
Constantly increase.Insomnia mostly occurs among people from workplace, is all often that operating pressure is too big, caused by psychology puts upon the full stretch.It is popular
Disease learns investigation display, and insomnia disease incidence is 33% in the U.S., is 4%-22% in Europe, is also up to 10%-20% in China.
This phrenoblabia will seriously affect the normal life of white collar in workplace, its very important presence.For how to improve
Insomnia situation is also good method using some food with sleeping in addition to psychological regulation.
Currently, insomnia has become a kind of social problem, almost everyone ats fault the experience of dormancy, or by
It crosses and has not enough sleep and bring influences, have the health food demand market potential for improving sleep function very big, have been approved by
There is the health food for improving sleep function to be far from satisfying the needs in market, there is the city for the health food for improving sleep
Field development space is huge.
Summary of the invention
It is a kind of small in size, light-weight, clear the technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide
It is clean it is hygienic, low in calories, nutrition is balanced, is convenient for carrying and eats, and can improve sleep, improve the semen ziziphi spinosae generation meal of people's quality of life
Stick and preparation method thereof.
The technical problem to be solved by the present invention is to what is realized by technical solution below.A kind of semen ziziphi spinosae generation meal
Stick, its main feature is that, it is made of the raw material of following proportion by weight: PURE WHEY 10-40, Wild jujube seeds extract 5-20, Poria cocos
Powder 5-20, yam flour 10-40, oatmeal 5-20, highland barley flour 10-40, maltitol 20-50, glycerol 1-3, salt 0.1-0.3；Its
The preparation method comprises the following steps: (1) extrusion, weighs yam flour, oatmeal and highland barley flour by weight ratio, pass through bulking machine high-speed stirred
Uniformly, rear extrusion, set I area's temperature of bulking machine as 75-85 DEG C, II area's temperature be 90-100 DEG C, III area's temperature is
105-115 DEG C, IV area's temperature be 130-150 DEG C, the speed of agitator be 100-150r/min；(2) cooking aging is matched by weight
Cooking aging processing is carried out respectively than weighing Wild jujube seeds extract and Poria cocos powder, and boiling temperature is 90-110 DEG C, and digestion time is
15-30min；Powder is beaten after cooling, uniform mixing, obtains compound powder after 40 meshes；(3) liquid glucose heat, by maltitol,
The mixture uniform stirring of glycerol and salt is heated to 75-80 DEG C；(4) spice, the liquid glucose that step (3) is obtained and step (1) obtain
To swelling granular stir evenly, stirring while, takes PURE WHEY, compound powder to be sprinkled into, and guarantees swelling granular and whey
Albumen powder, compound powder stir evenly；(5) raw material that step (4) obtains is poured into molding machine extrusion forming by compression forming,
Obtain the generation meal stick that weight is 25-35g.
Preferably, be made of the raw material of following proportion by weight: PURE WHEY 10, Wild jujube seeds extract 5, Poria cocos powder 5,
Yam flour 10, oatmeal 5, highland barley flour 10, maltitol 20, glycerol 1, salt 0.1.
Preferably, it is made of the raw material of following proportion by weight: PURE WHEY 40, Wild jujube seeds extract 20, Poria cocos powder
20, yam flour 40, oatmeal 20, highland barley flour 40, maltitol 50, glycerol 3, salt 0.3.
Preferably, it is made of the raw material of following proportion by weight: PURE WHEY 25, Wild jujube seeds extract 10, Poria cocos powder
10, yam flour 20, oatmeal 10, highland barley flour 20, maltitol 30, glycerol 2, salt 0.2.
Preferably, boiling temperature is 100 DEG C in the step (2), digestion time 20min.
Preferably, I area's temperature of bulking machine of the step (1) is 80 DEG C, II area's temperature is 95 DEG C, III area's temperature is 110
DEG C, IV area's temperature be 140 DEG C, the speed of agitator be 125r/min.
Preferably, step (2) heating temperature is 78 DEG C.
Preferably, the weight of step (5) the generation meal stick is 30g.
Compared with prior art, the present invention is a kind of nutrition balanced product for being convenient to daily consumption, calorie content
Generally below full diet.Product of the present invention using natural fruit and vegetables powder, grain dust as primary raw material, feature be it is small in size, light-weight,
Sanitation and hygiene are convenient for carrying and eat；Rod-like morphology is presented by techniques, exploitations such as extrusion, cooking aging, press mold moldings
Product, mainly using cake as carrier, rational proportion focuses on satiety, low in calories take into account nutrition equilibrium there are also certain sleeping function
Can, taste meets public demand.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that and described embodiments are only a part of the embodiments of the present invention, without
It is whole embodiments.
Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without making creative work
The every other embodiment obtained, shall fall within the protection scope of the present invention.
A kind of embodiment 1, semen ziziphi spinosae generation meal stick, is made of the raw material of following proportion by weight: PURE WHEY 10-40,
Wild jujube seeds extract 5-20, Poria cocos powder 5-20, yam flour 10-40, oatmeal 5-20, highland barley flour 10-40, maltitol 20-50,
Glycerol 1-3, salt 0.1-0.3；Preparation method are as follows: (1) extrusion weighs yam flour, oatmeal and highland barley by weight ratio
Powder, uniform, the rear extrusion by bulking machine high-speed stirred, the I area's temperature for setting bulking machine are as 75-85 DEG C, II area's temperature
90-100 DEG C, III area's temperature be 105-115 DEG C, IV area's temperature is 130-150 DEG C, the speed of agitator be 100-150r/min；
(2) cooking aging weighs Wild jujube seeds extract and Poria cocos powder by weight ratio and carries out cooking aging processing respectively, and boiling temperature is
90-110 DEG C, digestion time 15-30min；Powder is beaten after cooling, uniform mixing, obtains compound powder after 40 meshes；(3)
Liquid glucose heating, is heated to 75-80 DEG C for the mixture uniform stirring of maltitol, glycerol and salt；(4) spice obtains step (3)
To the swelling granular that is obtained with step (1) of liquid glucose stir evenly, stirring while, takes PURE WHEY, compound powder to be sprinkled into,
And guarantee that swelling granular and PURE WHEY, compound powder stir evenly；(5) compression forming, the raw material that step (4) is obtained
Molding machine extrusion forming is poured into, the generation meal stick that weight is 25-35g is obtained.The step (4) can concrete operations be take part liquid glucose
It is stirred evenly with part swelling granular, then part PURE WHEY, compound powder is taken to be sprinkled into again, stirred evenly；It afterwards again will be sugared
Liquid, which pours into, to stir evenly, and is sprinkled into PURE WHEY, compound powder, continues stirring to being sufficiently wrapped on swelling granular；Finally will
Remaining liquid glucose is sprinkled into, and is stirred with PURE WHEY, compound powder.Pay attention to trying not to make swelling granular and whey egg
White powder, compound powder mixing are uneven, the phenomenon that scaling-off, picking occur.The semen ziziphi spinosae also known as jujube kernel, mountain jujube benevolence, wild jujube,
Time of the year when autumn changes into winter harvests ripening fruits, removes pulp and nucleocapsid, collects seed, dries.Its property is sweet, sour, puts down.Enter liver, gallbladder, the heart channel of Hang-Shaoyin.
Major function: tonifying liver, calming heart, arrest sweating promote the production of body fluid.It is recorded in a Chinese earliest medicine book Shennong's Herbal: " bowl spares benefit liver,
Hard muscles and bones helps negative gas, all function of semen ziziphi spinosae." record in Li Shizhen of the Ming Dynasty Compendium of Material Medica, jujube kernel " it is ripe with treat it is milk-livered must not
It sleeps, the disease of polydipsia abnormal sweating；It is raw to be slept well with treatment gallbladder-heat, all sufficient few positive medicine of yin of fainting.It can be seen that semen ziziphi spinosae has very high medical value
With health maintenance effect.Modern research shows that semen ziziphi spinosae mainly contains jujuboside, flavonoids, triterpenes, fatty acid, sterol, egg
The compounds such as white matter, vitamin C and alkaloid.The pharmacological property of semen ziziphi spinosae is mainly tranquilizing soporific, analgesia, anticonvulsion, drop
Pressure, reducing blood lipid, anti-inflammatory, anti anoxia, enhancing immune function and the protective effect to heart.
Embodiment 2 is made of: cream according in semen ziziphi spinosae generation meal stick described in embodiment 1 the raw material of following proportion by weight
Albumin powder 10, Wild jujube seeds extract 5, Poria cocos powder 5, yam flour 10, oatmeal 5, highland barley flour 10, maltitol 20, glycerol 1,
Salt 0.1.
Embodiment 3, in the generation of the semen ziziphi spinosae according to embodiment 1 or 2, eats in stick, by the raw material group of following proportion by weight
At: PURE WHEY 40, Wild jujube seeds extract 20, Poria cocos powder 20, yam flour 40, oatmeal 20, highland barley flour 40, maltitol
50, glycerol 3, salt 0.3.
Embodiment 4, according to semen ziziphi spinosae described in embodiment 1 or 2 or 3 generation meal stick in, by the raw material of following proportion by weight
Composition: PURE WHEY 25, Wild jujube seeds extract 10, Poria cocos powder 10, yam flour 20, oatmeal 10, highland barley flour 20, maltitol
30, glycerol 2, salt 0.2.
Embodiment 5, according in embodiment 1-4 described in any item semen ziziphi spinosaes generation meal sticks, boiling temperature in the step (2)
It is 100 DEG C, digestion time 20min.
Embodiment 6, according in embodiment 1-5 described in any item semen ziziphi spinosaes generation meal sticks, the bulking machine I of the step (1)
Area's temperature is 80 DEG C, II area's temperature is 95 DEG C, III area's temperature is 110 DEG C, IV area's temperature is 140 DEG C, and the speed of agitator is
125r/min。
Embodiment 7, according in the described in any item semen ziziphi spinosae generation meal sticks of embodiment 1-6, step (2) heating temperature is
78℃。
Embodiment 8, according in embodiment 1-7 described in any item semen ziziphi spinosaes generation meal sticks, the weight of step (5) the generation meal stick
Amount is 30g.
Embodiment 9 takes 30 SD male rats average according in the described in any item semen ziziphi spinosae generation meal sticks of embodiment 1-8
It is divided into 5 groups；Blank group, model group and tested material group: low dose group (625mg/kg), the middle dose group of generation meal formula group
(1250mg/kg) and high dose group (2500mg/kg), every group 6.Model group and tested material group rat are fed with nutrient fodder,
Blank group then gives normal diet.Continue to experiment to terminate.
Administration, tested material group are weighed in strict accordance with dosage and are administered, and blank group and model group give the 0.5% of same volume
CMC-Na, until experiment terminates.
Observation index, weight, weight gain, food ration, food utilization, body fat weight (rouge around testis and kidney
Fat pad), fat/weight.
Experimental result, dissection weighs to obtain each group fat and weight ratio (rouge body ratio) after experiment, as shown in Table 1, sky
White control group rouge body ratio is 1.93%；Model group rouge body ratio is 3.76%, and raising more significant than blank group shows obese model modeling
Success；The height of generation meal formula group neutralizes low each group rouge body ratio respectively 3.63%, 3.31% and 2.25%, compared with model group,
The rouge body of middle dose group, than significantly reducing, illustrates that the generation meal formula of middle dose group and high dose has than the rouge body with high dose group
Good fat-reducing effect
A kind of semen ziziphi spinosae generation meal stick provided by the present invention and preparation method thereof is described in detail above, herein
Apply that a specific example illustrates the principle and implementation of the invention, the explanation of above example is only intended to help
Understand method and its core concept of the invention；At the same time, for those skilled in the art, according to the thought of the present invention,
There will be changes in the specific implementation manner and application range, in conclusion the content of the present specification should not be construed as to this
The limitation of invention.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (8)
1. a kind of semen ziziphi spinosae generation meal stick, which is characterized in that be made of the raw material of following proportion by weight: PURE WHEY 10-40,
Wild jujube seeds extract 5-20, Poria cocos powder 5-20, yam flour 10-40, oatmeal 5-20, highland barley flour 10-40, maltitol 20-50,
Glycerol 1-3, salt 0.1-0.3；
Preparation method are as follows:
(1) extrusion weighs yam flour, oatmeal and highland barley flour by weight ratio, by bulking machine high-speed stirred uniformly, after
Extrusion, set I area's temperature of bulking machine as 75-85 DEG C, II area's temperature are 90-100 DEG C, III area's temperature is 105-115 DEG C,
IV area's temperature is 130-150 DEG C, and the speed of agitator is 100-150r/min；
(2) cooking aging weighs Wild jujube seeds extract and Poria cocos powder by weight ratio and carries out cooking aging processing, boiling temperature respectively
Degree is 90-110 DEG C, digestion time 15-30min；Powder is beaten after cooling, uniform mixing, obtains compound powder after 40 meshes；
(3) liquid glucose heats, and the mixture uniform stirring of maltitol, glycerol and salt is heated to 75-80 DEG C；
(4) spice stirs evenly the swelling granular that the liquid glucose that step (3) obtains is obtained with step (1), and stirring while takes cream
Albumin powder, compound powder are sprinkled into, and guarantee that swelling granular and PURE WHEY, compound powder stir evenly；
(5) raw material that step (4) obtains is poured into molding machine extrusion forming by compression forming, obtains the generation meal that weight is 25-35g
Stick.
2. a kind of semen ziziphi spinosae generation meal stick according to claim 1, which is characterized in that by the raw material group of following proportion by weight
At: PURE WHEY 10, Wild jujube seeds extract 5, Poria cocos powder 5, yam flour 10, oatmeal 5, highland barley flour 10, maltitol 20, sweet
Oily 1, salt 0.1.
3. a kind of semen ziziphi spinosae generation meal stick according to claim 1, which is characterized in that by the raw material group of following proportion by weight
At: PURE WHEY 40, Wild jujube seeds extract 20, Poria cocos powder 20, yam flour 40, oatmeal 20, highland barley flour 40, maltitol
50, glycerol 3, salt 0.3.
4. a kind of semen ziziphi spinosae generation meal stick according to claim 1, which is characterized in that by the raw material group of following proportion by weight
At: PURE WHEY 25, Wild jujube seeds extract 10, Poria cocos powder 10, yam flour 20, oatmeal 10, highland barley flour 20, maltitol
30, glycerol 2, salt 0.2.
5. a kind of semen ziziphi spinosae generation meal stick according to claim 1, it is characterised in that: I area's temperature of bulking machine of the step (1)
Degree is 80 DEG C, II area's temperature is 95 DEG C, III area's temperature is 110 DEG C, IV area's temperature is 140 DEG C, and the speed of agitator is 125r/
min。
6. a kind of semen ziziphi spinosae generation meal stick according to claim 1, it is characterised in that: boiling temperature is in the step (2)
100 DEG C, digestion time 20min.
7. a kind of semen ziziphi spinosae generation meal stick according to claim 1, it is characterised in that: step (3) heating temperature is 78
℃。
8. a kind of semen ziziphi spinosae generation meal stick according to claim 1, it is characterised in that: the weight of step (5) the generation meal stick
For 30g.
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Application publication date: 20190329 |