CN109730254A - Functional sweetened bean paste containing polyphenol and preparation method thereof - Google Patents
Functional sweetened bean paste containing polyphenol and preparation method thereof Download PDFInfo
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Abstract
The preparation method of the invention discloses a kind of functional sweetened bean paste containing polyphenol, including cleaning, immersion, boiling, system is husky, washes husky, polyphenol extracts, ingredient and tanning.The nutriments such as the polyphenol that the functional sweetened bean paste prepared by the present invention containing polyphenol can will be rich in skin of beancurd make full use of, while removing its astringent taste, bitter taste, meet the diet consumption theory that modern pursues health, promote the transition and upgrade of food industries.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of functional sweetened bean paste and its preparation side containing polyphenol
Method.
Background technique
Sweetened bean paste is rich in a variety of nutriments, can be made into various staple and non-staple foods, such as the traditional food with national style
Smashed bean bun, fried cake, ice cream, red bean paste moon cake, sweet spring rolls etc., be also used as coffee, chocolate filler material or
Substitute.Recently as the improvement of people's living standards, dietary structure is unbalance, and high protein, high-fat food excess intake are led
Various modern " rich people's diseases " caused have perplexed more and more people.Demand of the people to healthy food increases therewith, high-quality sweetened bean paste
The demand of food at home and abroad is also increasing year by year.
The nutriments such as polyphenol rich in the skin of beancurd of the coloured beans such as red bean, mung bean.Polyphenol has very strong
Antioxidant activity, and its liver protection effect can be realized by Function of Antioxidant System；Polyphenol also has potential hypoglycemic simultaneously
Activity.But because its ingredient as bitter taste, astringent taste is kept someone at a respectful distance always.It needs to remove beans in traditional sweetened bean paste production technology
Skin, skin of beancurd is just used as waste disposal to fall later, and the nutriments such as polyphenol in skin of beancurd can not be utilized, cause nutrition at
The loss divided.
Summary of the invention
For the above-mentioned prior art, the functional sweetened bean paste and its preparation side that the object of the present invention is to provide a kind of containing polyphenol
Method.The nutriments such as the polyphenol that the functional sweetened bean paste prepared by the present invention containing polyphenol can will be rich in skin of beancurd make full use of, together
When remove its astringent taste, bitter taste, meet modern pursue health diet consumption theory, promote the transition liter of food industries
Grade.
To achieve the above object, the present invention adopts the following technical scheme:
The first aspect of the present invention provides a kind of preparation method of functional sweetened bean paste containing polyphenol, comprising the following steps:
(1) it cleans: using the seed of coloured beans as raw material, raw material being put into clear water, removes impurity and the insatiable hunger of floating
Full seed；
(2) impregnate: the raw material after cleaning soaked in water, the ratio of raw material and water additional amount is 1g:(8-12) ml, impregnates temperature
Degree is 35-45 DEG C, soaking time 4-8h；
(3) boiling: the raw material after immersion is separated with aqueous solution is impregnated, and is collected respectively；By the original after the immersion of collection
The water of 6-8 times of weight, boiling 60-90min at a temperature of 105-115 DEG C is added in material；
(4) system is husky, washes sand: the raw material after boiling being removed the peel, skin of beancurd is collected；Raw material after peeling is poured into sieve, tumbling
After broken plus in the husky container filtered fine sand completely with water under sieve of sufficient system, husky sedimentation time 40-60min is washed, is centrifuged, goes
Except supernatant is to get primary sweetened bean paste；
(5) polyphenol extracts: the skin of beancurd and Chinese chestnut pericarp, semen ziziphi spinosae that step (4) are collected are 6:(2-4 by weight): (1-
3) it mixes, as extraction material；As Extraction solvent, extracting solution is concentrated ultrasonic extraction the immersion aqueous solution collected using step (3)
It is 1.05-1.15 (50 DEG C of surveys) to relative density, obtains polyphenol extract；
(6) ingredient: by the primary sweetened bean paste of step (4) preparation, the polyphenol extract and white granulated sugar, soybean of step (5) preparation
Oil and xanthan gum are 100:(5-10 by weight): (20-30): (10-15): (0.5-1) is uniformly mixed, and carries out ingredient；
(7) boil: it is 10-20% to get the function containing polyphenol that the material after step (6) ingredient, which is boiled to moisture content,
Property sweetened bean paste.
Preferably, in step (1), the coloured beans is selected from: red bean, mung bean or semen sojae atricolor；It is furthermore preferred that described coloured
Beans is red bean.
Preferably, in step (4), the mesh number of sieve is 60-80 mesh.
Preferably, in step (4), centrifugal rotational speed 2000-5000r/min, centrifugation time 5-10min.
Preferably, in step (5), the ratio for extracting material and Extraction solvent additional amount is 1g:(4-6) ml.
Preferably, in step (5), the power of ultrasonic extraction is 200-400W, time 30-60min.
The second aspect of the present invention provides the functional sweetened bean paste containing polyphenol of above method preparation.
The third aspect of the present invention, provide the above-mentioned functional sweetened bean paste containing polyphenol prepare antifatigue functional food and/
Or the application in health care product.
Beneficial effects of the present invention:
(1) present invention is on the basis of furtheing investigate sweetened bean paste traditional manufacturing technique, using modern biotechnology in skin of beancurd
The nutriments such as polyphenol extract, and carry out ingredient with primary sweetened bean paste, avoid the loss of nutritional ingredient.
(2) in order to improve preparation sweetened bean paste mouthfeel, remove bitter taste, astringent taste, the present invention is to the battalion such as polyphenol in skin of beancurd
When feeding substance extracts, a certain amount of Chinese chestnut pericarp and semen ziziphi spinosae joined, and skin of beancurd compatible use, and carry out ultrasound and mention
It takes, in increasing sweetened bean paste while nutriment, also significantly improves the mouthfeel of sweetened bean paste.
(3) it is rich in polyphenols in sweetened bean paste prepared by the present invention, there is good remission effect for fatigue, it can be extensive
It is used to prepare antifatigue functional food and health care product.
Specific embodiment
It is noted that following detailed description is all illustrative, it is intended to provide further instruction to the application.Unless another
It indicates, all technical and scientific terms used herein has usual with the application person of an ordinary skill in the technical field
The identical meanings of understanding.
As background technology part introduction, need to remove skin of beancurd in traditional sweetened bean paste production technology, skin of beancurd is just later
Fall as waste disposal, and the nutriments such as polyphenol in skin of beancurd can not be utilized, and cause the loss of nutritional ingredient.If no
Skin of beancurd is removed, wherein the substances such as the polyphenol contained, tannin have bitter taste and astringent taste, will affect the mouthfeel of the sweetened bean paste of preparation.
Based on this, the object of the present invention is to provide a kind of functional sweetened bean paste containing polyphenol.The present invention is prepared in traditional sweetened bean paste
It is improved on the basis of technique, while the nutriments such as polyphenol make full use of in raw material, further improves the mouth of sweetened bean paste
Sense, enhances the function of sweetened bean paste.
In one embodiment of the present invention, the given functional sweetened bean paste containing polyphenol the preparation method is as follows:
(1) it cleans: using the seed of coloured beans as raw material, raw material being put into clear water, removes impurity and the insatiable hunger of floating
Full seed；
(2) impregnate: the raw material after cleaning soaked in water, the ratio of raw material and water additional amount is 1g:(8-12) ml, impregnates temperature
Degree is 35-45 DEG C, soaking time 4-8h；
(3) boiling: the raw material after immersion is separated with aqueous solution is impregnated, and is collected respectively；By the original after the immersion of collection
The water of 6-8 times of weight, boiling 60-90min at a temperature of 105-115 DEG C is added in material；
(4) system is husky, washes sand: the raw material after boiling being removed the peel, skin of beancurd is collected；Raw material after peeling is poured into 60-80 mesh
In, after tumbling is broken plus in the husky container filtered fine sand completely with water under sieve of sufficient system, husky sedimentation time 40-60min is washed,
Centrifugation, centrifugal rotational speed 2000-5000r/min, centrifugation time 5-10min remove supernatant to get primary sweetened bean paste；
(5) polyphenol extracts: the skin of beancurd and Chinese chestnut pericarp, semen ziziphi spinosae that step (4) are collected are 6:(2-4 by weight): (1-
3) it mixes, as extraction material；The immersion aqueous solution collected using step (3) is extracted material and added with Extraction solvent as Extraction solvent
The ratio for entering amount is 1g:(4-6) ml, ultrasonic extraction, the power of ultrasonic extraction is 200-400W, time 30-60min；It will extract
It is 1.05-1.15 (50 DEG C of surveys) that liquid, which is concentrated into relative density, obtains polyphenol extract；
(6) ingredient: by the primary sweetened bean paste of step (4) preparation, the polyphenol extract and white granulated sugar, soybean of step (5) preparation
Oil and xanthan gum are 100:(5-10 by weight): (20-30): (10-15): (0.5-1) is uniformly mixed, and carries out ingredient；
(7) boil: it is 10-20% to get the function containing polyphenol that the material after step (6) ingredient, which is boiled to moisture content,
Property sweetened bean paste.
In the preparation method of functional sweetened bean paste containing polyphenol of the invention, complements each other between each step, cooperates with promotion, be one
A organic whole.Wherein:
Cleaning is the product for guaranteeing the sweetened bean paste of preparation from source in order to remove the impurity and unsaturated seed in raw material
Matter.
Immersion is in order to make the abundant water swelling of beans, in favor of the gelatinization of starch when next step boiling；The temperature of immersion
The effect that will have a direct impact on immersion with soaking time, finds through test of many times, and when soaking temperature is lower than 35 DEG C, raw material water suction is slow
Slowly, the long period is needed to can be only achieved maximum water absorption rate, and when temperature is higher than 45 DEG C, although the water suction speed of raw material can be accelerated
Rate, but excessively high temperature can lead to beans enzyme system inactivation and structural damage, eventually leads to content Fast Stripping, causes nutrition
The loss of ingredient, while water absorption rate declines.And soaking time it is too short when, raw material is unable to fully water swelling, be unfavorable for the later period steaming
The gelatinization of starch when boiling；Long soaking time then leads to the dissolution of pigment and content in raw material, causes nutrient loss.It is comprehensive
It closes and considers, it is 35-45 DEG C that the present invention, which selects soaking temperature, soaking time 4-8h, and under this soaking conditions, the immersion of raw material is imitated
Fruit is best.
Boiling is the critical process step of sweetened bean paste preparation, directly affects the bean paste yield and texture characteristic of sweetened bean paste.Boiling temperature
Degree, digestion time and solid-liquid ratio are the key parameters for determining cooking effect, the present invention it is found through experiment that, with the liter of boiling temperature
The bean paste yield of height, sweetened bean paste is gradually increasing, and when boiling temperature is between 105-115 DEG C, the bean paste yield of sweetened bean paste is optimal, when boiling temperature
When degree is higher than 115 DEG C, the bean paste yield of sweetened bean paste declines again；Influence of the different boiling temperatures to sweetened bean paste texture characteristic is significant, with
The raising of boiling temperature, hardness, gumminess and the chewiness of sweetened bean paste be gradually reduced, tackness obviously gradually increases.Equally, it steams
Boiling time and solid-liquid ratio also has significant impact to bean paste yield, moreover, between boiling temperature, digestion time and solid-liquid ratio three
The investigation of matching relationship is more crucial, and the present invention has found through a large number of experiments, and boiling temperature is 105-115 DEG C, digestion time 60-
90min, solid-liquid ratio 1:(6-8), with this condition, the bean paste yield of sweetened bean paste reaches as high as 82.6%, and the soft viscosity of sweetened bean paste is suitable
Mouth, chiltern fine uniform, chewiness are best.
The step of more crucially polyphenol extracts, since raw material inevitably will cause polyphenol etc. in soaking process
The loss of nutriment, the Extraction solvent that the present invention selects the aqueous solution after impregnating to extract as polyphenol, may be implemented more in this way
The nutriments such as phenol make full use of.It is extracted by raw material of skin of beancurd, if but only extracted by raw material of skin of beancurd, by gained
To polyphenol extract be added in sweetened bean paste, although the polyphenol content in sweetened bean paste can be improved, the mouthfeel of sweetened bean paste is not good enough,
Still there is bitter taste.To solve this problem, skin of beancurd, Chinese chestnut pericarp and semen ziziphi spinosae are carried out compatibility by the present invention, and to extraction process
It optimizes, is as a result found surprisingly that, using the substance after above-mentioned compatibility as raw material is extracted, the aqueous solution after impregnating is as mentioning
Solvent is taken, using the method for ultrasonic extraction, the content of polyphenol is significantly improved in the polyphenol extract that is prepared, but does not have bitter taste
And astringent taste also improves the mouthfeel of sweetened bean paste while promoting sweetened bean paste function；And sweetened bean paste prepared by the present invention has significantly
Anti-fatigue effect.
In order to enable those skilled in the art can clearly understand the technical solution of the application, below with reference to tool
The technical solution of the application is described in detail in the embodiment of body.
Test material used in the embodiment of the present invention and comparative example is the test material of this field routine, can be passed through
Commercial channel is commercially available.
Embodiment 1: the preparation of the functional sweetened bean paste containing polyphenol
(1) it cleans: using the seed of red bean as raw material, raw material being put into clear water, remove the impurity of floating and not full
Seed；
(2) it impregnates: the raw material after cleaning is soaked in water, the ratio of raw material and water additional amount is 1g:10ml, and soaking temperature is
40 DEG C, soaking time 6h；
(3) boiling: the raw material after immersion is separated with aqueous solution is impregnated, and is collected respectively；By the original after the immersion of collection
The water of 8 times of weight, boiling 70min at a temperature of 110 DEG C is added in material；
(4) system is husky, washes sand: the raw material after boiling being removed the peel, skin of beancurd is collected；Raw material after peeling is poured into 60 meshes,
After tumbling is broken plus in the husky container filtered fine sand completely with water under sieve of sufficient system, husky sedimentation time 50min is washed, is centrifuged,
Centrifugal rotational speed is 4000r/min, centrifugation time 5min, removes supernatant to get primary sweetened bean paste；
(5) polyphenol extracts: the skin of beancurd that step (4) are collected is that 6:3:2 is mixed with Chinese chestnut pericarp, semen ziziphi spinosae by weight,
As extraction material；The immersion aqueous solution collected using step (3) extracts the ratio of material and Extraction solvent additional amount as Extraction solvent
For 1g:5ml, ultrasonic extraction, the power of ultrasonic extraction is 300W, time 40min；Extracting solution, which is concentrated into relative density, is
1.05-1.15 (50 DEG C of surveys), obtains polyphenol extract；
(6) ingredient: by the primary sweetened bean paste of step (4) preparation, the polyphenol extract and white granulated sugar, soybean of step (5) preparation
Oil and xanthan gum are uniformly mixed by weight for 100:8:25:12:0.8, carry out ingredient；
(7) boil: it is 10-20% to get the function containing polyphenol that the material after step (6) ingredient, which is boiled to moisture content,
Property sweetened bean paste.
Embodiment 2: the preparation of the functional sweetened bean paste containing polyphenol
(1) it cleans: using the seed of mung bean as raw material, raw material being put into clear water, remove the impurity of floating and not full
Seed；
(2) it impregnates: the raw material after cleaning is soaked in water, the ratio of raw material and water additional amount is 1g:8ml, and soaking temperature is
35 DEG C, soaking time 8h；
(3) boiling: the raw material after immersion is separated with aqueous solution is impregnated, and is collected respectively；By the original after the immersion of collection
The water of 6 times of weight, boiling 90min at a temperature of 105 DEG C is added in material；
(4) system is husky, washes sand: the raw material after boiling being removed the peel, skin of beancurd is collected；Raw material after peeling is poured into 60 meshes,
After tumbling is broken plus in the husky container filtered fine sand completely with water under sieve of sufficient system, husky sedimentation time 60min is washed, is centrifuged,
Centrifugal rotational speed is 2000r/min, centrifugation time 10min, removes supernatant to get primary sweetened bean paste；
(5) polyphenol extracts: the skin of beancurd that step (4) are collected is that 6:2:1 is mixed with Chinese chestnut pericarp, semen ziziphi spinosae by weight,
As extraction material；The immersion aqueous solution collected using step (3) extracts the ratio of material and Extraction solvent additional amount as Extraction solvent
For 1g:4ml, ultrasonic extraction, the power of ultrasonic extraction is 200W, time 60min；Extracting solution, which is concentrated into relative density, is
1.05-1.15 (50 DEG C of surveys), obtains polyphenol extract；
(6) ingredient: by the primary sweetened bean paste of step (4) preparation, the polyphenol extract and white granulated sugar, soybean of step (5) preparation
Oil and xanthan gum are uniformly mixed by weight for 100:5:20:10:0.5, carry out ingredient；
(7) boil: it is 10-20% to get the function containing polyphenol that the material after step (6) ingredient, which is boiled to moisture content,
Property sweetened bean paste.
Embodiment 3: the preparation of the functional sweetened bean paste containing polyphenol
(1) it cleans: using the seed of semen sojae atricolor as raw material, raw material being put into clear water, remove the impurity of floating and not full
Seed；
(2) it impregnates: the raw material after cleaning is soaked in water, the ratio of raw material and water additional amount is 1g:12ml, and soaking temperature is
45 DEG C, soaking time 4h；
(3) boiling: the raw material after immersion is separated with aqueous solution is impregnated, and is collected respectively；By the original after the immersion of collection
The water of 8 times of weight, boiling 60min at a temperature of 115 DEG C is added in material；
(4) system is husky, washes sand: the raw material after boiling being removed the peel, skin of beancurd is collected；Raw material after peeling is poured into 80 meshes,
After tumbling is broken plus in the husky container filtered fine sand completely with water under sieve of sufficient system, husky sedimentation time 40min is washed, is centrifuged,
Centrifugal rotational speed is 5000r/min, centrifugation time 5min, removes supernatant to get primary sweetened bean paste；
(5) polyphenol extracts: the skin of beancurd that step (4) are collected is that 6:4:3 is mixed with Chinese chestnut pericarp, semen ziziphi spinosae by weight,
As extraction material；The immersion aqueous solution collected using step (3) extracts the ratio of material and Extraction solvent additional amount as Extraction solvent
For 1g:6ml, ultrasonic extraction, the power of ultrasonic extraction is 400W, time 30min；Extracting solution, which is concentrated into relative density, is
1.05-1.15 (50 DEG C of surveys), obtains polyphenol extract；
(6) ingredient: by the primary sweetened bean paste of step (4) preparation, the polyphenol extract and white granulated sugar, soybean of step (5) preparation
Oil and xanthan gum are uniformly mixed by weight for 100:10:30:15:1, carry out ingredient；
(7) boil: it is 10-20% to get the function containing polyphenol that the material after step (6) ingredient, which is boiled to moisture content,
Property sweetened bean paste.
Comparative example 1:
(1) it cleans: using the seed of red bean as raw material, raw material being put into clear water, remove the impurity of floating and not full
Seed；
(2) it impregnates: the raw material after cleaning is soaked in water, the ratio of raw material and water additional amount is 1g:10ml, and soaking temperature is
40 DEG C, soaking time 6h；
(3) boiling: the raw material after immersion is separated with aqueous solution is impregnated, and is collected respectively；By the original after the immersion of collection
The water of 8 times of weight, boiling 70min at a temperature of 110 DEG C is added in material；
(4) system is husky, washes sand: the raw material after boiling being removed the peel, skin of beancurd is collected；Raw material after peeling is poured into 60 meshes,
After tumbling is broken plus in the husky container filtered fine sand completely with water under sieve of sufficient system, husky sedimentation time 50min is washed, is centrifuged,
Centrifugal rotational speed is 4000r/min, centrifugation time 5min, removes supernatant to get primary sweetened bean paste；
(5) polyphenol extracts: the skin of beancurd that step (4) are collected is as extraction material；The immersion aqueous solution collected with step (3)
For Extraction solvent, the ratio for extracting material and Extraction solvent additional amount is 1g:5ml, and the power of ultrasonic extraction, ultrasonic extraction is
300W, time 40min；It is 1.05-1.15 (50 DEG C of surveys) that extracting solution, which is concentrated into relative density, obtains polyphenol extract；
(6) ingredient: by the primary sweetened bean paste of step (4) preparation, the polyphenol extract and white granulated sugar, soybean of step (5) preparation
Oil and xanthan gum are uniformly mixed by weight for 100:8:25:12:0.8, carry out ingredient；
(7) boil: it is 10-20% that the material after step (6) ingredient, which is boiled to moisture content, obtains sweetened bean paste A.
Comparative example 2:
(1) it cleans: using the seed of red bean as raw material, raw material being put into clear water, remove the impurity of floating and not full
Seed；
(2) it impregnates: the raw material after cleaning is soaked in water, the ratio of raw material and water additional amount is 1g:10ml, and soaking temperature is
40 DEG C, soaking time 6h；
(3) boiling: the raw material after immersion is separated with aqueous solution is impregnated, and is collected respectively；By the original after the immersion of collection
The water of 8 times of weight, boiling 70min at a temperature of 110 DEG C is added in material；
(4) system is husky, washes sand: the raw material after boiling being poured into 60 meshes, adding abundance to make husky water after tumbling is broken will be thin
Sand is filtered completely in the container under sieve, and husky sedimentation time 50min is washed, and is centrifuged, centrifugal rotational speed 4000r/min, centrifugation time
For 5min, supernatant is removed to get primary sweetened bean paste；
(5) ingredient: being 100 by the primary sweetened bean paste of step (4) preparation and white granulated sugar, soybean oil and xanthan gum by weight:
25:12:0.8 is uniformly mixed, and carries out ingredient；
(6) boil: it is 10-20% that the material after step (5) ingredient, which is boiled to moisture content, obtains sweetened bean paste B.
Test example 1: organoleptic quality evaluation
The sweetened bean paste prepared to embodiment 1 and comparative example 1-2 carries out organoleptic quality evaluation.
1. test method:
Sensory evaluation method is carried out by 10 experienced panelists according to the stickiness of sample, chiltern sense, appearance and smell comprehensive
Close evaluation.Sensory evaluation criteria is shown in Table 1.
Table 1: sensory evaluation criteria
2. test result:
Organoleptic quality evaluation result is shown in Table 2.
Table 2: organoleptic quality evaluation result
| Group | Organoleptic quality evaluates score |
| Embodiment 1 | 98 |
| Comparative example 1 | 87 |
| Comparative example 2 | 80 |
Test example 2: major function content determinations of active component in sweetened bean paste
The content of major function active constituent is measured in the sweetened bean paste prepared to embodiment 1 and comparative example 1-2.
1. test method:
(1) flavones content measures
2.500g is in triangular flask for precision weighing sample powder, and 60% ethyl alcohol of 10 times of sample sizes is added, in 60 DEG C of water-baths
Middle ultrasonic extraction 30min, 10000r/min are centrifuged 10min, collect supernatant, are dissolved in 25mL volumetric flask surely with solvent to get total
Flavone extractive.1mL extracting solution is drawn in 25mL volumetric flask, using aluminum nitrate-sodium nitrite colorimetric method, at 510nm with
Rutin is that standard items do standard curve determination general flavone content.
(2) polyphenol content measures
The acid second of the 70% of 20 times of sample sizes is added in 50mL plastic centrifuge tube in precision weighing sample powder 1.000g
Alcohol (salt acid for adjusting pH value 1.5) covers, and 2h is extracted in concussion in 50 DEG C of water-baths, and 10000r/min is centrifuged 10min, collects supernatant
Liquid, then solubilizer continue to extract, be repeated 3 times in residue, and last mixing supernatant is dissolved in 100mL volumetric flask with solvent, i.e., surely
Much phenol extraction liquid.1mL extracting solution is drawn in 25mL volumetric flask, referring to Folin-Ciocalten method, not have at 540nm
Propyl galate is that standard items do standard curve determination polyphenol content.
2. test result:
Major function content determinations of active component the results are shown in Table 3 in sweetened bean paste.
Table 3: major function content determinations of active component result in sweetened bean paste
| Group | Flavones content (mg/100g) | Polyphenol content (mg/100g) |
| Embodiment 1 | 12.8 | 248.6 |
| Comparative example 1 | 7.4 | 185.2 |
| Comparative example 2 | 6.2 | 154.8 |
Test example 3: anti-sports fatigue test
(1) test material:
The sweetened bean paste of embodiment 1 and comparative example 1-2 preparation；
The detection kits such as blood lactase acid, glycogen, blood urea nitrogen are purchased from Nanjing and build up Bioengineering Research Institute.
(2) test method:
Test is divided into 4 groups, wherein the sweetened bean paste (10mg/kg) of test 1 group of feeding embodiment 1 preparation tests 2 groups of feedings pair
Sweetened bean paste (10mg/kg) prepared by ratio 1, the sweetened bean paste (10mg/kg) of test 3 groups of feeding comparative examples 2 preparation, blank control group (etc.
Measure physiological saline).
Every group takes 10 mouse, continuous feeding 30 days.The galvanized wire of 5% weight is tied up in the root of the tail portion of mouse after last feeding
At 1cm, depth of water 35cm, swimming with a load attached to the body in the swimming trunk of water temperature (25 ± 1) DEG C are put it into.Record mouse starts swimming to head
The time that time until sinking to underwater 8s and cannot emerging, as mouse power exhaust swimming.
After power exhausts swimming test, continues feeding mouse one week and mouse is put into depth of water 35c after last feeds 30min
M, in the swimming trunk of water temperature (25 ± 1) DEG C without swimming with a load attached to the body 90min after, take out mouse rapidly, mouse will be pulled out after mouse anesthesia
Eyeball collects blood from retrobulbar plexus vasculosus, and refrigerated centrifuge prepares mice serum sample, refrigerates, quick inspection.Blood sample is acquired
Afterwards, immediately by mouse sacrificed by decapitation, liver and leg muscle are taken out immediately, prepares hepatic tissue and muscle homogenate.Use reagent
Operating procedure measures Serum lactic acid content, blood urea nitrogen content in mice serum to box to specifications；Hepatic glycogen contains in liver organization
Amount；Muscle glycogen content in musculature.
(3) test result:
Anti- sports fatigue test result is shown in Table 4.
Table 4: anti-sports fatigue test result
As can be seen from Table 4, compared with 3 groups of blank control group, 2 groups of test and test, when 1 group of mouse power of test exhausts swimming
Between have extension, hepatic glycogen and muscle glycogen content have increase, and blood urea nitrogen and Serum lactic acid content have decline.Result above is said
The generation of mouse movement fatigue can be effectively relieved in bright functional sweetened bean paste prepared by the present invention.
The foregoing is merely preferred embodiment of the present application, are not intended to limit this application, for the skill of this field
For art personnel, various changes and changes are possible in this application.Within the spirit and principles of this application, made any to repair
Change, equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (9)
1. a kind of preparation method of the functional sweetened bean paste containing polyphenol, which comprises the following steps:
(1) it cleans: using the seed of coloured beans as raw material, raw material being put into clear water, remove the impurity of floating and not full
Seed；
(2) it impregnates: the raw material after cleaning is soaked in water, the ratio of raw material and water additional amount is 1g:(8-12) ml, and soaking temperature is
35-45 DEG C, soaking time 4-8h；
(3) boiling: the raw material after immersion is separated with aqueous solution is impregnated, and is collected respectively；Raw material after the immersion of collection is added
The water for entering 6-8 times of weight, boiling 60-90min at a temperature of 105-115 DEG C；
(4) system is husky, washes sand: the raw material after boiling being removed the peel, skin of beancurd is collected；Raw material after peeling is poured into sieve, tumbling is broken
Afterwards plus in the husky container filtered fine sand completely with water under sieve of sufficient system, husky sedimentation time 40-60min is washed, is centrifuged, in removal
Clear liquid is to get primary sweetened bean paste；
(5) polyphenol extracts: the skin of beancurd and Chinese chestnut pericarp, semen ziziphi spinosae that step (4) are collected are 6:(2-4 by weight): (1-3) is mixed
It closes, as extraction material；For the immersion aqueous solution collected using step (3) as Extraction solvent, extracting solution is concentrated into phase by ultrasonic extraction
It is 1.05-1.15 (50 DEG C of surveys) to density, obtains polyphenol extract；
(6) ingredient: by step (4) preparation primary sweetened bean paste, step (5) preparation polyphenol extract and white granulated sugar, soybean oil and
Xanthan gum is 100:(5-10 by weight): (20-30): (10-15): (0.5-1) is uniformly mixed, and carries out ingredient；
(7) boil: it is 10-20% to get the functional beans containing polyphenol that the material after step (6) ingredient, which is boiled to moisture content,
It is husky.
2. preparation method according to claim 1, which is characterized in that in step (1), the coloured beans is selected from: red small
Beans, mung bean or semen sojae atricolor.
3. preparation method according to claim 2, which is characterized in that in step (1), coloured beans described in the coloured beans
Class is red bean.
4. preparation method according to claim 1, which is characterized in that in step (4), the mesh number of sieve is 60-80 mesh.
5. preparation method according to claim 1, which is characterized in that in step (4), centrifugal rotational speed 2000-5000r/
Min, centrifugation time 5-10min.
6. preparation method according to claim 1, which is characterized in that in step (5), extract material and Extraction solvent is added
The ratio of amount is 1g:(4-6) ml.
7. preparation method according to claim 1, which is characterized in that in step (5), the power of ultrasonic extraction is 200-
400W, time 30-60min.
8. the functional sweetened bean paste containing polyphenol of method preparation according to claim 1-7.
9. the functional sweetened bean paste according to any one of claims 8 containing polyphenol is in preparing antifatigue functional food and/or health care product
Using.
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| CN113693204A (en) * | 2021-09-07 | 2021-11-26 | 广东橘香斋大健康产业股份有限公司 | High-utilization-rate phaseolus calcaratus beverage, packaging container thereof and preparation process thereof |
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