CN109730254B - Functional bean paste containing polyphenol and preparation method thereof - Google Patents
Functional bean paste containing polyphenol and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of functional sweetened bean paste containing polyphenol, which comprises the steps of cleaning, soaking, stewing, making the sweetened bean paste, washing the sweetened bean paste, extracting the polyphenol, blending, decocting and the like. The functional sweetened bean paste containing the polyphenol prepared by the invention can fully utilize the nutrient substances such as the polyphenol rich in the bean curd skin, and simultaneously remove the astringent taste and the bitter taste, thereby meeting the food consumption concept of modern people pursuing health and promoting the transformation and the upgrade of food industry.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to functional bean paste containing polyphenol and a preparation method thereof.
Background
The sweetened bean paste is used as a traditional food with ethnic flavor, is rich in various nutrient substances, can be made into various main and auxiliary foods, such as sweetened bean paste bags, fried cakes, ice creams, sweetened bean paste moon cakes, sweetened bean paste spring rolls and the like, and can also be used as a filling material or a substitute for coffee and chocolate products. In recent years, with the improvement of living standard of people, the unbalance of dietary structure and the excessive intake of high-protein and high-fat food, more and more people are troubled by various modern rich diseases. The demand of people for health food is increased, and the demand of high-quality sweetened bean paste food at home and abroad is also increased year by year.
The bean skins of colored beans such as small red beans and mung beans contain rich nutritive substances such as polyphenol. The polyphenol has strong antioxidant activity, and can protect liver by the function of an antioxidant system; meanwhile, the polyphenol also has potential hypoglycemic activity. However, it has been used as a bitter and astringent component. In the traditional sweetened bean paste production process, the bean curd skin is required to be removed and then is treated as waste, and nutrient substances such as polyphenol in the bean curd skin cannot be utilized, so that the loss of nutrient components is caused.
Disclosure of Invention
In view of the prior art, the present invention aims to provide a functional sweetened bean paste containing polyphenol and a preparation method thereof. The functional sweetened bean paste containing polyphenol prepared by the invention can fully utilize the nutrient substances such as polyphenol rich in the bean curd skin, and simultaneously remove the astringent taste and the bitter taste, thereby meeting the food consumption idea of modern people pursuing health and promoting the transformation and upgrading of food industry.
In order to realize the purpose, the invention adopts the following technical scheme:
in a first aspect of the present invention, there is provided a method for preparing functional sweetened bean paste containing polyphenol, comprising the steps of:
(1) cleaning: taking colored bean seeds as raw materials, putting the raw materials into clear water, and removing floating impurities and unsaturated seeds;
(2) soaking: soaking the cleaned raw materials in water, wherein the adding amount ratio of the raw materials to the water is 1 g: (8-12) ml, the soaking temperature is 35-45 ℃, and the soaking time is 4-8 h;
(3) and (3) cooking: separating the soaked raw materials from the soaking water solution, and respectively collecting; adding 6-8 times by weight of water into the collected soaked raw materials, and cooking for 60-90min at 105-115 ℃;
(4) preparing sand and washing the sand: peeling the steamed raw materials, and collecting bean skins; pouring the peeled raw materials into a sieve, kneading and crushing, adding sufficient water for making sand to completely filter the fine sand into a container below the sieve, washing the sand for precipitating for 40-60min, centrifuging, and removing supernatant to obtain primary bean paste;
(5) extracting polyphenol: and (5) mixing the bean curd skin collected in the step (4) with Chinese chestnut peels and spina date seeds according to the weight ratio of 6: (2-4): (1-3) mixing to obtain an extract material; taking the soaking water solution collected in the step (3) as an extraction solvent, performing ultrasonic extraction, and concentrating the extracting solution until the relative density is 1.05-1.15 (measured at 50 ℃), so as to obtain polyphenol extract;
(6) preparing materials: mixing the primary sweetened bean paste prepared in the step (4), the polyphenol extract prepared in the step (5), white granulated sugar, soybean oil and xanthan gum according to a weight ratio of 100: (5-10): (20-30): (10-15): (0.5-1) mixing uniformly, and batching;
(7) boiling: and (4) decocting the materials mixed in the step (6) until the water content is 10-20%, thus obtaining the functional sweetened bean paste containing polyphenol.
Preferably, in step (1), the colored legume is selected from the group consisting of: small red bean, mung bean or black bean; more preferably, the colored beans are red beans.
Preferably, in the step (4), the mesh number of the screen is 60-80 meshes.
Preferably, in the step (4), the centrifugal rotation speed is 2000-5000r/min, and the centrifugal time is 5-10 min.
Preferably, in the step (5), the ratio of the addition amount of the extraction material to the addition amount of the extraction solvent is 1 g: (4-6) ml.
Preferably, in the step (5), the power of the ultrasonic extraction is 200-.
In a second aspect of the present invention, there is provided a functional bean paste containing polyphenol prepared by the above method.
In a third aspect of the present invention, an application of the functional sweetened bean paste containing polyphenol in preparing an anti-fatigue functional food and/or health product is provided.
The invention has the beneficial effects that:
(1) on the basis of deeply researching the traditional making process of the sweetened bean paste, the invention adopts the modern biotechnology to extract the nutrient substances such as polyphenol in the bean peel and the like, and mixes the nutrient substances with the primary sweetened bean paste, thereby avoiding the loss of nutrient components.
(2) In order to improve the taste of the prepared sweetened bean paste and remove bitter taste and astringent taste, a certain amount of Chinese chestnut peels and spina date seeds are added when extracting nutrient substances such as polyphenol in the bean skins, the Chinese chestnut peels and the spina date seeds are used in a compatible manner with the bean skins, and ultrasonic extraction is carried out, so that the taste of the sweetened bean paste is obviously improved while the nutrient substances in the sweetened bean paste are increased.
(3) The prepared sweetened bean paste is rich in polyphenols, has good effect of relieving fatigue, and can be widely used for preparing anti-fatigue functional foods and health-care products.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
As described in the background section, in the conventional sweetened bean paste production process, the bean curd skin needs to be removed, and then the bean curd skin is disposed as waste, and the nutrient substances such as polyphenol in the bean curd skin cannot be utilized, which causes the loss of nutrient components. If the bean curd skin is not removed, substances such as polyphenol and tannin contained in the bean curd skin have bitter taste and astringent taste, which affect the taste of the prepared bean curd.
Based on the above, the invention aims to provide the functional bean paste containing polyphenol. The invention improves the traditional preparation process of the sweetened bean paste, fully utilizes the nutrient substances such as polyphenol in the raw materials, improves the taste of the sweetened bean paste and enhances the function of the sweetened bean paste.
In one embodiment of the present invention, the polyphenol-containing functional sweetened bean paste is prepared by:
(1) cleaning: colored bean seeds are taken as raw materials, the raw materials are put into clear water, and floating impurities and unsaturated seeds are removed;
(2) soaking: soaking the cleaned raw materials in water, wherein the adding amount ratio of the raw materials to the water is 1 g: (8-12) ml, wherein the soaking temperature is 35-45 ℃, and the soaking time is 4-8 h;
(3) and (3) cooking: separating the soaked raw materials from the soaking water solution, and respectively collecting; adding 6-8 times by weight of water into the collected soaked raw materials, and cooking for 60-90min at 105-115 ℃;
(4) preparing sand and washing the sand: peeling the steamed raw materials, and collecting the soybean hulls; pouring the peeled raw materials into a 60-80-mesh sieve, rolling, crushing, adding sufficient water for making sand to completely filter the fine sand into a container below the sieve, washing the sand for precipitation for 40-60min, centrifuging at the rotating speed of 2000 plus 5000r/min for 5-10min, and removing the supernatant to obtain primary sweetened bean paste;
(5) extracting polyphenol: and (3) mixing the bean curd skin collected in the step (4) with Chinese chestnut peel and spina date seed according to the weight ratio of 6: (2-4): (1-3) mixing to obtain an extract material; taking the soaking water solution collected in the step (3) as an extraction solvent, wherein the adding amount ratio of the extraction material to the extraction solvent is 1 g: (4-6) ml, performing ultrasonic extraction, wherein the power of the ultrasonic extraction is 200-; concentrating the extractive solution to relative density of 1.05-1.15 (measured at 50 deg.C) to obtain polyphenol extract;
(6) preparing materials: mixing the primary bean paste prepared in the step (4), the polyphenol extract prepared in the step (5), white granulated sugar, soybean oil and xanthan gum according to a weight ratio of 100: (5-10): (20-30): (10-15): (0.5-1) mixing uniformly, and batching;
(7) boiling: and (4) decocting the materials mixed in the step (6) until the water content is 10-20%, thus obtaining the functional sweetened bean paste containing polyphenol.
In the preparation method of the functional sweetened bean paste containing polyphenol, the steps supplement each other and are promoted synergistically, and the functional sweetened bean paste is an organic whole. Wherein:
the cleaning is to remove impurities and unsaturated grains in the raw materials and ensure the quality of the prepared sweetened bean paste from the source.
The soaking is to ensure that the bean granules fully absorb water and swell so as to be beneficial to gelatinization of starch during the next cooking; the soaking temperature and the soaking time directly influence the soaking effect, and multiple tests show that when the soaking temperature is lower than 35 ℃, the raw material absorbs water slowly and needs a longer time to reach the maximum water absorption rate, and when the soaking temperature is higher than 45 ℃, although the water absorption rate of the raw material can be accelerated, the overhigh temperature can lead to the inactivation of bean granule enzyme systems and the damage of structures, finally lead to the rapid dissolution of contents, cause the loss of nutrient components and reduce the water absorption rate. When the soaking time is too short, the raw materials cannot fully absorb water and swell, so that the gelatinization of starch during later cooking is not facilitated; too long soaking time results in the dissolution of pigment and contents in the raw materials, resulting in the loss of nutrients. Comprehensively considering, the invention selects the soaking temperature of 35-45 ℃ and the soaking time of 4-8h, and the soaking effect of the raw materials is optimal under the soaking condition.
Cooking is a key process step for preparing the bean paste, and directly influences the paste yield and the texture characteristics of the bean paste. The cooking temperature, the cooking time and the material-liquid ratio are key parameters for determining the cooking effect, and experiments show that the sand yield of the sweetened bean paste gradually increases along with the increase of the cooking temperature, the sand yield of the sweetened bean paste is optimal when the cooking temperature is between 105 and 115 ℃, and the sand yield of the sweetened bean paste decreases when the cooking temperature is higher than 115 ℃; the different cooking temperatures have obvious influence on the texture characteristics of the sweetened bean paste, and the hardness, the stickiness and the chewiness of the sweetened bean paste are gradually reduced and the stickiness is obviously gradually increased along with the increase of the cooking temperature. Similarly, the cooking time and the feed liquid ratio also have obvious influence on the sand yield, and the investigation on the matching relationship among the cooking temperature, the cooking time and the feed liquid ratio is more critical, and a large number of experiments show that the cooking temperature is 105-: (6-8), under the condition, the sand yield of the bean paste can reach 82.6 percent at most, and the bean paste has palatable soft viscosity, fine and uniform sand quality and optimal chewiness.
The invention selects the soaked water solution as the extracting solvent of the polyphenol extraction, thus realizing the full utilization of the nutrient substances such as the polyphenol. Although the bean paste is extracted by using the bean peel as the raw material, if the bean peel is only extracted, the polyphenol extract obtained by adding the obtained polyphenol extract into the bean paste can improve the polyphenol content in the bean paste, but the bean paste has poor taste and still has bitter taste. In order to solve the problem, the invention combines the soybean hull, the Chinese chestnut peel and the spina date seed, optimizes the extraction process, and unexpectedly discovers that the content of polyphenol in the prepared polyphenol extract is obviously improved by taking the combined substances as extraction raw materials, taking the soaked aqueous solution as an extraction solvent and adopting an ultrasonic extraction method, but the polyphenol extract has no bitter taste and astringent taste, and the taste of the sweetened bean paste is improved while the function of the sweetened bean paste is improved; moreover, the sweetened bean paste prepared by the invention has obvious anti-fatigue effect.
In order to make the technical solutions of the present application more clearly understood by those skilled in the art, the technical solutions of the present application will be described in detail below with reference to specific embodiments.
The test materials used in the examples and comparative examples of the present invention are those conventional in the art and commercially available.
Example 1: preparation method of functional bean paste containing polyphenol
(1) Cleaning: taking small red bean seeds as raw materials, putting the raw materials into clear water, and removing floating impurities and unsaturated seeds;
(2) soaking: soaking the cleaned raw materials in water, wherein the adding amount ratio of the raw materials to the water is 1 g: 10ml, the soaking temperature is 40 ℃, and the soaking time is 6 hours;
(3) and (3) cooking: separating the soaked raw materials from the soaking water solution, and respectively collecting; adding 8 weight times of water into the collected soaked raw materials, and steaming at 110 deg.C for 70 min;
(4) preparing sand and washing the sand: peeling the steamed raw materials, and collecting the soybean hulls; pouring the peeled raw materials into a 60-mesh sieve, rolling, crushing, adding sufficient water for making sand to completely filter the fine sand into a container below the sieve, washing the sand for settling for 50min, centrifuging at the rotating speed of 4000r/min for 5min, and removing the supernatant to obtain primary sweetened bean paste;
(5) extracting polyphenol: and (3) mixing the bean curd skin collected in the step (4) with Chinese chestnut peel and spina date seed according to the weight ratio of 6: 3: 2 mixing to obtain an extract; taking the soaking water solution collected in the step (3) as an extraction solvent, wherein the adding amount ratio of the extraction material to the extraction solvent is 1 g: 5ml, ultrasonic extraction with power of 300W for 40 min; concentrating the extractive solution to relative density of 1.05-1.15 (measured at 50 deg.C) to obtain polyphenol extract;
(6) preparing materials: mixing the primary sweetened bean paste prepared in the step (4), the polyphenol extract prepared in the step (5), white granulated sugar, soybean oil and xanthan gum according to a weight ratio of 100: 8: 25: 12: 0.8, mixing evenly and batching;
(7) boiling: and (5) decocting the materials mixed in the step (6) until the water content is 10-20%, thus obtaining the functional bean paste containing polyphenol.
Example 2: preparation method of functional bean paste containing polyphenol
(1) Cleaning: taking mung bean seeds as raw materials, putting the raw materials into clear water, and removing floating impurities and unsaturated seeds;
(2) soaking: soaking the cleaned raw materials in water, wherein the adding amount ratio of the raw materials to the water is 1 g: 8ml, the soaking temperature is 35 ℃, and the soaking time is 8 hours;
(3) and (3) cooking: separating the soaked raw materials from the soaking water solution, and respectively collecting; adding 6 weight times of water into the collected soaked raw materials, and steaming at 105 deg.C for 90 min;
(4) preparing sand and washing the sand: peeling the steamed raw materials, and collecting bean skins; pouring the peeled raw materials into a 60-mesh sieve, rolling, crushing, adding sufficient water for making sand to completely filter the fine sand into a container below the sieve, washing the sand for precipitating for 60min, centrifuging at a centrifugal speed of 2000r/min for 10min, and removing supernatant to obtain primary sweetened bean paste;
(5) extracting polyphenol: and (3) mixing the bean curd skin collected in the step (4) with Chinese chestnut peel and spina date seed according to the weight ratio of 6: 2: 1 mixing to obtain an extraction material; taking the soaking water solution collected in the step (3) as an extraction solvent, wherein the adding amount ratio of the extraction material to the extraction solvent is 1 g: 4ml, ultrasonic extraction with the power of 200W for 60 min; concentrating the extractive solution to relative density of 1.05-1.15 (measured at 50 deg.C) to obtain polyphenol extract;
(6) preparing materials: mixing the primary sweetened bean paste prepared in the step (4), the polyphenol extract prepared in the step (5), white granulated sugar, soybean oil and xanthan gum according to a weight ratio of 100: 5: 20: 10: 0.5, mixing evenly, and blending;
(7) boiling: and (4) decocting the materials mixed in the step (6) until the water content is 10-20%, thus obtaining the functional sweetened bean paste containing polyphenol.
Example 3: preparation method of functional bean paste containing polyphenol
(1) Cleaning: taking black bean seeds as raw materials, putting the raw materials into clear water, and removing floating impurities and unsaturated seeds;
(2) soaking: soaking the cleaned raw materials in water, wherein the adding amount ratio of the raw materials to the water is 1 g: 12ml, the soaking temperature is 45 ℃, and the soaking time is 4 hours;
(3) and (3) cooking: separating the soaked raw materials from the soaking water solution, and respectively collecting; adding 8 weight times of water into the collected soaked raw materials, and steaming at 115 deg.C for 60 min;
(4) preparing sand and washing the sand: peeling the steamed raw materials, and collecting the soybean hulls; pouring the peeled raw materials into a 80-mesh sieve, rolling, crushing, adding sufficient water for making sand to completely filter the fine sand into a container below the sieve, washing the sand for 40min, precipitating, centrifuging at a centrifugal speed of 5000r/min for 5min, and removing supernatant to obtain primary sweetened bean paste;
(5) extracting polyphenol: and (3) mixing the bean curd skin collected in the step (4) with Chinese chestnut peel and spina date seed according to the weight ratio of 6: 4: 3 mixing to obtain an extract; taking the soaking water solution collected in the step (3) as an extraction solvent, wherein the adding amount ratio of the extraction material to the extraction solvent is 1 g: 6ml, ultrasonic extraction with the power of 400W for 30 min; concentrating the extractive solution to relative density of 1.05-1.15 (measured at 50 deg.C) to obtain polyphenol extract;
(6) preparing materials: mixing the primary bean paste prepared in the step (4), the polyphenol extract prepared in the step (5), white granulated sugar, soybean oil and xanthan gum according to a weight ratio of 100: 10: 30: 15: 1, uniformly mixing and batching;
(7) boiling: and (5) decocting the materials mixed in the step (6) until the water content is 10-20%, thus obtaining the functional bean paste containing polyphenol.
Comparative example 1:
(1) cleaning: taking small red bean seeds as raw materials, putting the raw materials into clear water, and removing floating impurities and unsaturated seeds;
(2) soaking: soaking the cleaned raw materials in water, wherein the adding amount ratio of the raw materials to the water is 1 g: 10ml, the soaking temperature is 40 ℃, and the soaking time is 6 hours;
(3) and (3) cooking: separating the soaked raw materials from the soaking water solution, and respectively collecting; adding 8 weight times of water into the collected soaked raw materials, and steaming at 110 deg.C for 70 min;
(4) preparing sand and washing the sand: peeling the steamed raw materials, and collecting the soybean hulls; pouring the peeled raw materials into a 60-mesh sieve, rolling, crushing, adding sufficient water for making sand to completely filter the fine sand into a container below the sieve, washing the sand for settling for 50min, centrifuging at the rotating speed of 4000r/min for 5min, and removing the supernatant to obtain primary sweetened bean paste;
(5) extracting polyphenol: taking the bean curd skin collected in the step (4) as an extraction material; taking the soaking water solution collected in the step (3) as an extraction solvent, wherein the adding amount ratio of the extraction material to the extraction solvent is 1 g: 5ml, ultrasonic extraction with the power of 300W for 40 min; concentrating the extractive solution to relative density of 1.05-1.15 (measured at 50 deg.C) to obtain polyphenol extract;
(6) preparing materials: mixing the primary bean paste prepared in the step (4), the polyphenol extract prepared in the step (5), white granulated sugar, soybean oil and xanthan gum according to a weight ratio of 100: 8: 25: 12: 0.8, mixing evenly and batching;
(7) boiling: and (4) decocting the materials prepared in the step (6) until the water content is 10-20%, so as to obtain the sweetened bean paste A.
Comparative example 2:
(1) cleaning: taking small red bean seeds as raw materials, putting the raw materials into clear water, and removing floating impurities and unsaturated seeds;
(2) soaking: soaking the cleaned raw materials in water, wherein the adding amount ratio of the raw materials to the water is 1 g: 10ml, the soaking temperature is 40 ℃, and the soaking time is 6 hours;
(3) and (3) cooking: separating the soaked raw materials from the soaking water solution, and respectively collecting; adding 8 times of water by weight into the collected soaked raw materials, and cooking for 70min at the temperature of 110 ℃;
(4) preparing sand and washing the sand: pouring the cooked raw materials into a 60-mesh sieve, rolling, crushing, adding sufficient water for making sand to completely filter the fine sand into a container below the sieve, washing the sand for 50min, precipitating, centrifuging at the rotating speed of 4000r/min for 5min, and removing the supernatant to obtain primary sweetened bean paste;
(5) preparing materials: mixing the primary sweetened bean paste prepared in the step (4) with white granulated sugar, soybean oil and xanthan gum according to the weight ratio of 100: 25: 12: 0.8, mixing uniformly, and blending;
(6) boiling: and (6) decocting the materials prepared in the step (5) until the water content is 10-20% to obtain the sweetened bean paste B.
Test example 1: sensory quality evaluation
Sensory quality evaluations were made on the sweetened bean paste prepared in example 1 and comparative examples 1 to 2.
1. The test method comprises the following steps:
sensory evaluation method 10 experienced panelists comprehensively evaluated the samples for stickiness, sandy texture, appearance and smell. Sensory scoring criteria are shown in table 1.
Table 1: sensory Scoring Standard
2. And (3) test results:
the sensory quality evaluation results are shown in table 2.
Table 2: sensory quality evaluation results
| Group of | Sensory quality assessment score |
| Example 1 | 98 |
| Comparative example 1 | 87 |
| Comparative example 2 | 80 |
Test example 2: determination of content of main functional active ingredients in sweetened bean paste
The contents of the main functional active ingredients in the sweetened bean paste prepared in example 1 and comparative examples 1 to 2 were measured.
1. The test method comprises the following steps:
(1) measurement of flavone content
Precisely weighing 2.500g of sample powder in a triangular flask, adding 60% ethanol with 10 times of sample amount, performing ultrasonic extraction for 30min in a water bath at 60 ℃, centrifuging for 10min at 10000r/min, collecting supernatant, and dissolving in a 25mL volumetric flask with a solvent to obtain the total flavone extract. Sucking 1mL of extracting solution into a 25mL volumetric flask, and measuring the content of the total flavonoids by taking rutin as a standard substance at 510nm as a standard curve by adopting an aluminum nitrate-sodium nitrite colorimetric method.
(2) Determination of polyphenol content
Precisely weighing 1.000g of sample powder into a 50mL plastic centrifuge tube, adding 70% acidic ethanol (hydrochloric acid for adjusting the pH value to 1.5) with the amount of 20 times of the sample amount, capping, shaking and extracting for 2h in a water bath at 50 ℃, centrifuging for 10min at 10000r/min, collecting supernatant, adding a solvent into residues, continuing extracting, repeating for 3 times, finally mixing the supernatant, and dissolving the mixture in a 100mL volumetric flask by using the solvent to obtain the polyphenol extracting solution. Sucking 1mL of the extracting solution into a 25mL volumetric flask, and determining the polyphenol content by taking propyl gallate as a standard curve at 540nm according to a Folin-Ciocalten method.
2. And (3) test results:
the results of measuring the contents of the main functional active ingredients in the sweetened bean paste are shown in Table 3.
Table 3: determination result of content of main functional active ingredients in sweetened bean paste
| Group of | Flavone content (mg/100g) | Polyphenol content (mg/100g) |
| Example 1 | 12.8 | 248.6 |
| Comparative example 1 | 7.4 | 185.2 |
| Comparative example 2 | 6.2 | 154.8 |
Test example 3: resistance to sports fatigue test
(1) Test materials:
the sweetened bean paste prepared in example 1 and comparative examples 1 to 2;
the detection kits for blood lactic acid, glycogen, blood urea nitrogen and the like are purchased from Nanjing institute of biological engineering.
(2) The test method comprises the following steps:
the test was divided into 4 groups, in which test 1 group was fed with the sweetened bean paste (10mg/kg) prepared in example 1, test 2 group was fed with the sweetened bean paste (10mg/kg) prepared in comparative example 1, test 3 group was fed with the sweetened bean paste (10mg/kg) prepared in comparative example 2, and a blank control group (equivalent amount of physiological saline).
10 mice were taken per group and fed continuously for 30 days. After the last feeding, 5% weight of lead wire is tied on the 1cm position of the tail root of the mouse, and the mouse is put into a swimming box with the water depth of 35cm and the water temperature of 25 +/-1 ℃ for heavy swimming. And recording the time from the beginning of swimming of the mouse to the time that the head of the mouse sinks below the water surface for 8s and cannot float out of the water surface, namely the time for the mouse to swim out.
After the exhaustive swimming experiment is finished, the mice are continuously fed for one week, and after 30min of the last feeding, the mice are put into a swimming box with the water depth of 35c m and the water temperature of 25 +/-1℃ for 90min of no load swimming, the mice are quickly taken out, the eyeballs of the mice are pulled out after the mice are anesthetized, blood is collected from vascular plexus behind the eyeballs, the blood serum samples of the mice are prepared by freezing and centrifuging, and the mice are refrigerated and quickly sent for inspection. After the blood sample was collected, the mouse was immediately sacrificed by decapitation, and the liver and thigh muscles were immediately taken out to prepare liver tissue and muscle tissue homogenate. Measuring the content of blood lactic acid and the content of blood urea nitrogen in the blood serum of the mouse by using the kit according to the operating steps of the instruction; liver glycogen content in liver tissue; muscle glycogen content in muscle tissue.
(3) And (3) test results:
the results of the anti-exercise fatigue test are shown in Table 4.
Table 4: results of anti-exercise fatigue test
As can be seen from Table 4, the mice in test 1 had prolonged exhaustion swimming time, increased levels of hepatic glycogen and myoglycogen, and decreased levels of blood urea nitrogen and blood lactic acid, compared to the blank control group, test 2 group and test 3 group. The results show that the functional sweetened bean paste prepared by the invention can effectively relieve the occurrence of sports fatigue of mice.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (3)
1. A method for preparing functional sweetened bean paste containing polyphenol is characterized by comprising the following steps:
(1) cleaning: taking colored bean seeds as raw materials, putting the raw materials into clear water, and removing floating impurities and unsaturated seeds;
(2) soaking: soaking the cleaned raw materials in water, wherein the adding amount ratio of the raw materials to the water is 1 g: (8-12) ml, wherein the soaking temperature is 35-45 ℃, and the soaking time is 4-8 h;
(3) and (3) cooking: separating the soaked raw materials from the soaking water solution, and respectively collecting; adding 6-8 times by weight of water into the collected soaked raw materials, and cooking for 60-90min at 105-115 ℃;
(4) preparing sand and washing the sand: peeling the steamed raw materials, and collecting bean skins; pouring the peeled raw materials into a sieve, kneading and crushing, adding sufficient water for making sand to completely filter the fine sand into a container below the sieve, washing the sand for precipitating for 40-60min, centrifuging, and removing supernatant to obtain primary bean paste;
(5) extracting polyphenol: and (3) mixing the bean curd skin collected in the step (4) with Chinese chestnut peel and spina date seed according to the weight ratio of 6: (2-4): (1-3) mixing to obtain an extract material; taking the soaking water solution collected in the step (3) as an extraction solvent, performing ultrasonic extraction, and concentrating the extracting solution until the relative density is 1.05-1.15, wherein the relative density is measured at 50 ℃ to obtain polyphenol extract;
(6) preparing materials: mixing the primary bean paste prepared in the step (4), the polyphenol extract prepared in the step (5), white granulated sugar, soybean oil and xanthan gum according to a weight ratio of 100: (5-10): (20-30): (10-15): (0.5-1) mixing uniformly, and batching;
(7) boiling: decocting the materials mixed in the step (6) until the water content is 10-20%, thus obtaining the functional sweetened bean paste containing polyphenol;
in step (1), the colored legume is selected from: small red bean, mung bean or black bean;
in the step (4), the mesh number of the screen is 60-80 meshes;
in the step (4), the centrifugal rotating speed is 2000-5000r/min, and the centrifugal time is 5-10 min;
in the step (5), the adding amount ratio of the extraction material to the extraction solvent is 1 g: (4-6) ml;
in the step (5), the power of ultrasonic extraction is 200-400W, and the time is 30-60 min.
2. The functional bean paste containing polyphenol according to the production method of claim 1.
3. Use of the functional bean paste containing polyphenol according to claim 2 for preparing functional food for fatigue resistance.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1385090A (en) * | 2001-02-27 | 2002-12-18 | 株式会社上野制药应用研究所 | Uncooked sweetened bean paste, powder bean paste, bean paste stuffing, looked red bean and froozen food thereof |
| CN107625672A (en) * | 2016-07-14 | 2018-01-26 | 中国农业科学院作物科学研究所 | A kind of method and application for extracting plurality of active ingredients simultaneously from green gram spermoderm |
| CN108391769A (en) * | 2017-12-28 | 2018-08-14 | 长沙理工大学 | A kind of production method of de- bitter red bean drink |
| CN108450794A (en) * | 2018-02-02 | 2018-08-28 | 吉林省荣发食品集团有限公司 | A kind of preparation method of red bean sand filling |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1385090A (en) * | 2001-02-27 | 2002-12-18 | 株式会社上野制药应用研究所 | Uncooked sweetened bean paste, powder bean paste, bean paste stuffing, looked red bean and froozen food thereof |
| CN107625672A (en) * | 2016-07-14 | 2018-01-26 | 中国农业科学院作物科学研究所 | A kind of method and application for extracting plurality of active ingredients simultaneously from green gram spermoderm |
| CN108391769A (en) * | 2017-12-28 | 2018-08-14 | 长沙理工大学 | A kind of production method of de- bitter red bean drink |
| CN108450794A (en) * | 2018-02-02 | 2018-08-28 | 吉林省荣发食品集团有限公司 | A kind of preparation method of red bean sand filling |
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