CN110584097A - Meal replacement powder and preparation method and application thereof - Google Patents

Meal replacement powder and preparation method and application thereof Download PDF

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Publication number
CN110584097A
CN110584097A CN201910898296.6A CN201910898296A CN110584097A CN 110584097 A CN110584097 A CN 110584097A CN 201910898296 A CN201910898296 A CN 201910898296A CN 110584097 A CN110584097 A CN 110584097A
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China
Prior art keywords
powder
parts
natto
meal replacement
black
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CN201910898296.6A
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Chinese (zh)
Inventor
曹龙奎
康子悦
张学娟
王维浩
葛云飞
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Heilongjiang Bayi Agricultural University
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Heilongjiang Bayi Agricultural University
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Priority to CN201910898296.6A priority Critical patent/CN110584097A/en
Publication of CN110584097A publication Critical patent/CN110584097A/en
Priority to ZA2019/08568A priority patent/ZA201908568B/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus

Abstract

The invention provides meal replacement powder and a preparation method and application thereof, belonging to the technical field of health-care food; the meal replacement powder comprises the following raw materials in parts by mass: 300-340 parts of compound coarse cereal natto powder, 150-170 parts of compound dietary fiber powder, 4-10 parts of black fungus powder, 4-10 parts of medlar powder, 0.5-2 parts of salt and 1-4 parts of xylitol. The meal replacement powder disclosed by the invention is rich in dietary fiber and nattokinase, and has a good effect of reducing cholesterol under the synergistic action of the dietary fiber and the nattokinase. In addition, the invention reasonably utilizes the side products of the coarse cereals and the mixed beans, thereby not only improving the economic benefit, but also reducing the environmental pollution.

Description

Meal replacement powder and preparation method and application thereof
Technical Field
The invention relates to the technical field of health-care food, in particular to meal replacement powder suitable for being eaten by people with hyperlipidemia, a preparation method and application thereof.
Background
With the development of economy, the living standard of people is continuously improved, the diet and living habits are changed, the physical activity is reduced, the obesity proportion is increased, and the serum cholesterol level of people is on a rising trend. Hyperlipidemia refers to the condition that the blood fat level is too high, and can directly cause diseases seriously harmful to human health, such as atherosclerosis, coronary heart disease, cerebral thrombosis, cerebral hemorrhage and the like, the incidence rate of the hyperlipidemia is high in middle-aged and elderly people, but in recent years, hyperlipidemia people have a trend of being younger, so that meal replacement powder suitable for hyperlipidemia people is urgently developed.
During the production and processing of the coarse cereals, a large amount of byproducts such as straws, rice bran, rice husks, bran, waste residues and the like are generated, people cannot reasonably utilize the byproducts for deep processing and recycling, and the economic value of the byproducts is reduced, so that huge resource waste is caused. Therefore, the development of meal replacement powder which is suitable for people with hyperlipidemia and has an inhibiting effect on blood fat by using coarse cereals, mixed beans and byproducts thereof as raw materials is very significant.
Disclosure of Invention
The invention aims to provide meal replacement powder and a preparation method and application thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides meal replacement powder which comprises the following raw materials in parts by mass: 300-340 parts of composite coarse cereal natto powder, 150-170 parts of composite dietary fiber powder, 4-10 parts of black fungus powder, 4-10 parts of medlar powder, 0.5-2 parts of salt and 1-4 parts of xylitol;
the compound coarse cereal natto powder comprises the following raw materials: soybeans, black beans, broad beans, pearl barley and bacillus natto; soaking soybeans, black beans, broad beans and pearl barley in water for 17-20 hours respectively; the mass ratio of the soybeans to the black beans to the broad beans to the coix seeds is as follows: 20-50: 20-45: 10-40: 5-40; the volume ratio of the total mass of the soybeans, the black beans, the broad beans and the pearl barley to the bacillus natto is 100: 10-16;
the composite dietary fiber powder comprises the following raw materials: black bean hull, millet bran, soybean hull, wheat bran, water, lactobacillus bulgaricus and cow milk culture medium; the mass ratio of the black bean hull to the millet bran to the soybean hull to the wheat bran is 15-50: 20-50: 10-40: 15-45; the mass ratio of the total mass of the black bean hull, the millet bran, the soybean hull and the wheat bran, the mass of water and the mass of the milk culture medium is 1: 4-10: 0.5; the total mass of the black bean hull, the millet bran, the soybean hull, the wheat bran, the water and the milk culture medium and the volume ratio of the lactobacillus bulgaricus are 100:12 to 18.
Preferably, the meal replacement powder comprises the following raw materials in parts by mass: 310-330 parts of compound coarse cereal natto powder, 155-165 parts of compound dietary fiber powder, 6-8 parts of black fungus powder, 6-8 parts of medlar powder, 1-1.5 parts of salt and 2-3 parts of xylitol.
Preferably, the bacillus natto is in logarithmic growth phase; the lactobacillus bulgaricus is in logarithmic growth phase.
Preferably, the compound coarse cereal natto powder is sieved by a 300-mesh sieve; and sieving the composite dietary fiber powder with a 80-mesh sieve.
The invention also provides a preparation method of the meal replacement powder, which comprises the following steps:
1) mixing the soybeans, the black beans, the broad beans and the pearl barley, curing for 25-35 min at 105-130 ℃ to obtain cured coarse cereals, cooling the cured coarse cereals to 35-45 ℃, inoculating bacillus natto, sequentially fermenting for 18-30 h at 35-45 ℃ and after-curing for 24-36 h at 1-5 ℃ to obtain coarse cereal natto, and freeze-drying and superfine-crushing the coarse cereal natto to obtain composite coarse cereal natto powder;
2) mixing the black bean hull, the millet bran, the soybean hull and the wheat bran, crushing to obtain mixed powder, mixing the mixed powder, water and a milk culture medium, inoculating lactobacillus bulgaricus, fermenting at 40-45 ℃ for 20-30 h, and performing freeze drying and superfine crushing to obtain fermented composite dietary fiber powder;
3) mixing the compound coarse cereal natto powder, the compound dietary fiber powder, the hawthorn powder, the black fungus powder, the medlar powder, salt and xylitol to obtain meal replacement powder;
there is no chronological restriction between said step 1) and said step 2).
Preferably, the water content of the dried raw material in the step 1) is 4-5%.
The invention also provides application of the meal replacement powder in the scheme in preparation of foods or health-care products with the blood fat reducing effect.
The invention has the beneficial effects that: the invention provides meal replacement powder which comprises the following raw materials in parts by mass: 300-340 parts of compound coarse cereal natto powder, 150-170 parts of compound dietary fiber powder, 4-10 parts of black fungus powder, 4-10 parts of medlar powder, 0.5-2 parts of salt and 1-4 parts of xylitol. The composite coarse cereal natto powder in the meal replacement powder is obtained by fermenting coarse cereal beans by using bacillus natto, and the fermented composite coarse cereal natto powder is rich in nattokinase which has the effects of dissolving thrombus, improving blood circulation and the like. In addition, the composite dietary fiber powder in the meal replacement powder takes the side products of miscellaneous grains and beans including black bean hull, millet bran, soybean hull and wheat bran as raw materials, and lactobacillus bulgaricus is utilized for fermentation treatment to obtain the micromolecular dietary fiber. Dietary fiber is called as the seventh major nutrient, and can form a colloid base layer in the intestinal tract, so that the non-agitated layer of the intestinal tract is thickened, the dietary cholesterol diffusion and the emulsification of bile and cholesterol are directly hindered, and the absorption rate of cholesterol is reduced. However, the dietary fiber extracted by the conventional method has the defects of low extraction rate, poor flavor and mouthfeel, large molecular weight and the like; through fermentation, part of insoluble dietary fibers can be converted into soluble dietary fibers, and meanwhile, the dietary fibers can be converted into micromolecular substances, and the lactobacillus bulgaricus with strong universality is adopted for fermentation modification; at present, too much antibiotics are ingested by people, the antibiotics can kill partial lactic acid bacteria in the human body, and the lactobacillus bulgaricus is the main lactic acid bacteria in the human body, so the lactobacillus bulgaricus is selected as the zymocyte. In order to ensure that the lactobacillus bulgaricus keeps higher activity, the most suitable cow milk culture medium is selected. The orotic acid in the milk can improve fat metabolism and inhibit the synthesis of cholesterol, and meanwhile, the rich calcium can reduce the absorption of cholesterol, so that the milk is suitable for people with hyperlipidemia. In the invention, the cholesterol-reducing capability of the meal replacement powder is greatly supplemented by the combined action of the dietary fiber and the nattokinase. In addition, the invention reasonably utilizes the side products of the coarse cereals and the mixed beans, thereby not only improving the economic benefit, but also reducing the environmental pollution.
Detailed Description
The invention provides meal replacement powder which comprises the following raw materials in parts by mass: 300-340 parts of composite coarse cereal natto powder, 150-170 parts of composite dietary fiber powder, 4-10 parts of black fungus powder, 4-10 parts of medlar powder, 0.5-2 parts of salt and 1-4 parts of xylitol; preferably, the meal replacement powder comprises the following raw materials in parts by mass: 310-330 parts of compound coarse cereal natto powder, 155-165 parts of compound dietary fiber powder, 6-8 parts of black fungus powder, 6-8 parts of medlar powder, 1-1.5 parts of salt and 2-3 parts of xylitol; more preferably, the meal replacement powder comprises the following raw materials in parts by mass: 320 parts of compound coarse cereal natto powder, 160 parts of compound dietary fiber powder, 7 parts of black fungus powder, 7 parts of medlar powder, 1.2 parts of salt and 2.5 parts of xylitol; the composite coarse cereal natto powder is preferably sieved by a 300-mesh sieve; the water content of the coarse cereal natto powder is preferably 4% -5%, more preferably 4.6%: the composite dietary fiber powder is preferably sieved by a 80-mesh sieve; the particle size of the meal replacement powder is preferably 60-80 meshes; the water content of the meal replacement powder is preferably 4.6-5.1;
the compound coarse cereal natto powder comprises the following raw materials: soybeans, black beans, broad beans, pearl barley and bacillus natto; the soybeans, the black beans, the broad beans and the coix seeds are preferably full, uniform in size, free of mildew and rot and worm-eaten, and the soybeans, the black beans, the broad beans and the coix seeds; the soybeans, the black beans, the broad beans and the pearl barley are respectively soaked in water for 17-20 hours, preferably 18-19 hours; the mass ratio of the soybeans, the black beans, the broad beans, the coix seeds and the water is preferably 1: 3-6, and more preferably 1: 4-5; the mass ratio of the soybeans to the black beans to the broad beans to the coix seeds is 20-50: 20-45: 10-40: 5-40, preferably 30-40: 25-40: 20-30: 15-25, and more preferably 35:35:25: 20; the mass ratio of the total mass of the soybeans, the black beans, the broad beans and the pearl barley to the bacillus natto is 100: 10-16, and preferably 100: 12-14; the effective viable count of the bacillus natto is preferably 108～109cfu/mL; the bacillus natto is preferably bacillus natto in logarithmic growth phase; the preferable strain of the bacillus natto is purchased from China center for type culture collection with the collection number of CCTCCM 2018404; according to the invention, soybeans, black beans, broad beans and pearl barley can produce a large amount of nattokinase after being fermented by bacillus natto;
the composite dietary fiber powder comprises the following raw materials: black bean hull, millet bran, soybean hull, wheat bran, water, lactobacillus bulgaricus and cow milk culture medium; the black bean hull, the millet bran, the soybean hull and the wheat bran are from conventional markets; the preferable strain of the lactobacillus bulgaricus is purchased from China general microbiological culture collection center with the collection number of CGMCCNO.11357; the cow milk and the corn yellow slurry in the cow milk culture medium are from conventional markets; the mass ratio of the black bean hull to the millet bran to the soybean hull to the wheat bran is 15-50: 20-50: 10-40: 15-45, preferably 25-40: 30-40: 20-30: 25-35, and more preferably 30-35: 35:25: 30; the mass ratio of the total mass of the black bean hull, the millet bran, the soybean hull and the wheat bran to the mass of the water and the milk culture medium is 1: 4-10: 0.5, preferably 1: 6-8: 0.5, and more preferably 1:7: 0.5; the volume ratio of the total mass of the black bean hull, the millet bran, the soybean hull, the wheat bran and the water to the lactobacillus bulgaricus is 100: 12-18, and preferably 100: 14-16; in order to ensure complete fermentation, an edible milk culture medium is added into the coarse cereal powder; the cow milk culture medium is preferably prepared by the following method: adding 10g of whole milk powder and 5g of corn gluten into 100mL of purified water, and sterilizing at 121 ℃ for 20 min; the lactobacillus bulgaricus is activated at 37 ℃ by using cow milk culture with volume fraction of 10%; the effective viable count of the lactobacillus bulgaricus is preferably 108～109cfu/mL; the lactobacillus bulgaricus is preferably lactobacillus bulgaricus in logarithmic growth phase.
The invention also provides a preparation method of the meal replacement powder, which comprises the following steps:
1) mixing the soybeans, the black beans, the broad beans and the pearl barley, curing for 25-35 min at 105-130 ℃ to obtain cured coarse cereals, cooling the cured coarse cereals to 35-45 ℃, inoculating bacillus natto, sequentially fermenting for 18-30 h at 35-45 ℃ and after-curing for 24-36 h at 1-5 ℃ to obtain coarse cereal natto, and freeze-drying and superfine-crushing the coarse cereal natto to obtain composite coarse cereal natto powder;
2) mixing the black bean hull, the millet bran, the soybean hull and the wheat bran, crushing to obtain mixed powder, mixing the mixed powder, water and a milk culture medium, inoculating lactobacillus bulgaricus, and fermenting at 40-45 ℃ for 20-30 hours to obtain a fermentation product;
3) mixing the compound coarse cereal natto powder, the compound dietary fiber powder, the hawthorn powder, the black fungus powder, the medlar powder, salt and xylitol to obtain meal replacement powder;
there is no chronological restriction between said step 1) and said step 2).
The method comprises the steps of mixing soybeans, black beans, broad beans and pearl barley, curing for 25-35 min at 105-130 ℃ to obtain cured coarse cereals, cooling the cured coarse cereals to 35-45 ℃, inoculating bacillus natto, fermenting for 18-30 h at 35-45 ℃ and post-curing for 24-36 h at 1-5 ℃ in sequence to obtain coarse cereal natto, and freeze-drying and micronizing the coarse cereal natto to obtain the coarse cereal natto powder.
In the present invention, the temperature of the aging is preferably 121 ℃; the curing time is preferably 30 min; the curing equipment is preferably an autoclave; the cooking is used for cooking the coarse cereals, and the optimal combination parameters are determined, so that the complete cooking of the product can be ensured, and the product has good flavor and mouthfeel; the temperature of the fermentation is preferably 40 ℃; the fermentation time is preferably 24 h; the temperature of the after-ripening is preferably 4 ℃; the after-ripening time is preferably 30 h; the after-ripening has the main function of improving the content and the activity of nattokinase, and although the strain stops fermentation, the internal physiological and biochemical processes are continued; secondly, the reasonable after-ripening process is helpful for improving the flavor of the natto; the drying temperature is preferably-35 ℃, the drying time is not particularly limited, and the water content of the dried raw material is 4-5%; the drying mode is preferably vacuum freeze drying; the vacuum degree of the vacuum freeze drying is preferably 10 Pa; the freeze drying has the advantages that when the material is dried at low temperature, some volatile components in the material are slightly lost, the drying volume is almost unchanged in a frozen state, and the original structure is kept; the crushing time is preferably 10-16 min; the grinding mode is preferably superfine grinding; the superfine grinding has the advantages of high speed, low grinding temperature, fine particle size and uniform distribution; not only can retain bioactive components of the powder to the maximum extent, but also can improve the taste of the product. The invention preferably also comprises the step of sieving the crushed raw materials with a 300-mesh sieve to obtain the composite coarse cereal natto powder.
Mixing and crushing the black bean hull, the millet bran, the soybean hull and the wheat bran to obtain mixed powder, mixing the mixed powder, water and a milk culture medium, inoculating lactobacillus bulgaricus, and fermenting at the temperature of 40-45 ℃ for 20-30 hours to obtain a fermentation product; the milk culture medium is added to ensure that the lactobacillus bulgaricus is more completely fermented, so that the modification efficiency is improved; after the mixed powder is obtained, the invention preferably further comprises sieving the mixed powder by a 80-mesh sieve; the reason for the 80 mesh being the most preferred mesh number is that the dietary fiber is a high fiber, high tenacity material, which would result in a substantial loss of dietary fiber if the mesh number is too high; the temperature of the fermentation is preferably 42 ℃; the fermentation time is preferably 24 h; the fermentation has the functions of decomposing macromolecules of the dietary fibers into soluble micromolecules, promoting the absorption in vivo and improving the content of the water-soluble dietary fibers; the superfine grinding has the effects that the raw materials of the product are high in fiber and high in toughness, and the product cannot be thoroughly ground by the traditional grinding means, so that the taste is influenced, and the retention and absorption of nutrient substances are influenced.
The invention also provides an application of the meal replacement powder in the scheme in preparing foods or health-care products with the blood fat reducing effect; the meal replacement powder disclosed by the invention realizes the effect of reducing blood fat through the regulating effect of nattokinase and dietary fibers on blood fat.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention
Example 1
1. Preparing the composite coarse cereal natto powder:
1) coarse cereals which are full in grains, uniform in size and free of mildew, rot and worm damage are selected, cleaned, and then added with purified water with the mass fraction of 3 times and soaked for 17 hours. And (4) draining the soaked coarse cereals. The preparation method comprises the following steps of: 40 parts of soybeans, 30 parts of black beans, 20 parts of broad beans and 10 parts of coix seeds. Placing the above coarse cereals in a sterilizing container, and steaming and decocting in autoclave at 121 deg.C for 30 min.
2) Cooling cooked coarse cereals to 40 deg.C, collecting Bacillus natto (purchased from China center for type culture Collection with preservation number of CCTCCM2018404 and effective viable count of 10) in logarithmic growth phase8～109cfu/mL) according to the inoculation amount of 10 percent (mass percentage) and then is added into the cooled raw materials, and the mixture is evenly mixed and then is put into a constant temperature incubator with the temperature of 40 ℃ for fermentation for 24 hours. After fermentation, the mixture is placed in a refrigerator at 4 ℃ for after-ripening for 24 h. After-ripening, freeze-drying the raw materials (the temperature is-35 ℃, the vacuum degree is 10Pa, the water content of the freeze-dried raw materials is 4.6%), carrying out superfine grinding for 10min after freeze-drying, sieving by a 300-mesh sieve, and storing at-18 ℃ for later use.
2. Preparing the composite dietary fiber powder:
1) the preparation method comprises the following steps of: crushing 40 parts of black bean hull, 30 parts of millet bran, 30 parts of soybean hull and 10 parts of wheat bran, sieving with an 80-mesh sieve, adding 4 times of purified water and 0.5 times of milk culture medium, uniformly mixing, and sterilizing (121 ℃, 20 min).
2) Cooling to room temperature, inoculating Lactobacillus bulgaricus (purchased from China general microbiological culture Collection center with preservation number of CGMCC NO.11357 and effective viable count of 10) in logarithmic growth phase at 12% volume ratio8～109cfu/mL), mixing, and fermenting in an incubator at 25 ℃ for 24 h.
3) After the fermentation was completed, freeze-drying was carried out (temperature: minus 35 ℃ C., vacuum degree: 10 Pa). Freeze drying, micronizing for 10min, sieving with 80 mesh sieve, and storing at-18 deg.C.
3. Compounding coarse cereal meal replacement powder:
uniformly mixing coarse cereal natto powder and composite dietary fiber powder according to a ratio of 2:1 to 500g, and adding 4g of hawthorn fruit powder, 4g of black fungus powder, 4g of medlar powder, 0.5g of salt and 1g of xylitol into the uniformly mixed coarse cereal powder. The coarse cereal meal replacement powder suitable for the hyperlipemia population is obtained after even mixing.
Example 2
1. Preparing the composite coarse cereal natto powder:
1) coarse cereals which are full in grains, uniform in size and free of mildew, rot and worm damage are selected, cleaned, and then added with purified water with the mass fraction of 4 times and soaked for 18 hours. And (4) draining the soaked coarse cereals. The preparation method comprises the following steps of: 20 parts of soybeans, 40 parts of black beans, 25 parts of broad beans and 15 parts of coix seeds. Placing the above coarse cereals in a sterilizing container, and steaming and decocting in autoclave at 121 deg.C for 30 min.
2) Cooling cooked coarse cereals to 40 deg.C, collecting Bacillus natto (purchased from China center for type culture Collection with preservation number of CCTCCM2018404 and effective viable count of 10) in logarithmic growth phase8～109cfu/mL) according to the inoculation amount of 12 percent (mass percentage) and then is added into the cooled raw materials, and the mixture is evenly mixed and then is put into a constant temperature incubator with the temperature of 40 ℃ for fermentation for 24 hours. Then the mixture is placed in a refrigerator at 4 ℃ for after-ripening for 28 h. After-ripening, freeze-drying the raw materials (the temperature is-35 ℃, the vacuum degree is 10Pa, the water content of the freeze-dried raw materials is 4.6%), carrying out superfine grinding for 12min after freeze-drying, sieving by a 300-mesh sieve, and storing at-18 ℃ for later use.
2. Preparing the composite dietary fiber powder:
1) the preparation method comprises the following steps of: crushing 15 parts of black bean hull, 40 parts of millet bran, 25 parts of soybean hull and 20 parts of wheat bran, sieving with an 80-mesh sieve, adding 6 times of purified water and 0.5 times of milk culture medium, uniformly mixing, and sterilizing (121 ℃, 20 min).
2) Cooling to room temperature, inoculating Lactobacillus bulgaricus (purchased from China general microbiological culture Collection center with preservation number of CGMCC NO.11357 and effective viable count of 10) in logarithmic growth phase at a volume ratio of 14%8～109cfu/mL), mixing, and fermenting in an incubator at 30 ℃ for 24 h.
3) After the fermentation was completed, freeze-drying was carried out (temperature: minus 35 ℃ C., vacuum degree: 10 Pa). Freeze drying, micronizing for 12min, sieving with 80 mesh sieve, and storing at-18 deg.C.
3. Compounding coarse cereal meal replacement powder:
uniformly mixing coarse cereal natto powder and composite dietary fiber powder according to a ratio of 2:1 to 500g, and adding 6g of hawthorn fruit powder, 6g of black fungus powder, 6g of medlar powder, 1g of salt and 2g of xylitol into the uniformly mixed coarse cereal powder. The coarse cereal meal replacement powder suitable for the hyperlipemia population is obtained after even mixing.
Example 3
1. Preparing the composite coarse cereal natto powder:
1) the method comprises the steps of selecting coarse cereals which are full in grains, uniform in size and free of mildew, rot and worm damage, cleaning the coarse cereals, and adding 5 times of purified water in mass fraction to soak the coarse cereals for 19 hours. And (4) draining the soaked coarse cereals. The preparation method comprises the following steps of: 20 parts of soybeans, 20 parts of black beans, 40 parts of broad beans and 20 parts of coix seeds. Placing the above coarse cereals in a sterilizing container, and steaming and decocting in autoclave at 121 deg.C for 30 min.
2) Cooling cooked coarse cereals to 40 deg.C, collecting Bacillus natto (purchased from China center for type culture Collection with preservation number of CCTCCM2018404 and effective viable count of 10) in logarithmic growth phase8～109cfu/mL), adding the mixture into the cooled raw materials according to the inoculation amount of 14 percent (mass percentage), uniformly mixing, and putting the mixture into a constant-temperature incubator at 40 ℃ for fermentation for 24 hours. Then the mixture is placed in a refrigerator at 4 ℃ for after-ripening for 32 h. After-ripening, freeze-drying the raw materials (the temperature is-35 ℃, the vacuum degree is 10Pa, the water content of the freeze-dried raw materials is 4.6%), carrying out superfine grinding for 14min after freeze-drying, sieving by a 300-mesh sieve, and storing at-18 ℃ for later use.
2. Preparing the composite dietary fiber powder:
1) the preparation method comprises the following steps of: crushing 20 parts of black bean hull, 20 parts of millet bran, 40 parts of soybean hull and 20 parts of wheat bran, sieving with an 80-mesh sieve, adding 8 times of purified water and 0.5 times of milk culture medium, uniformly mixing, and sterilizing (121 ℃, 20 min).
2) Cooling to room temperature, inoculating at 16% volume ratio, and performing logarithmic growthLactobacillus bulgaricus (purchased from China general microbiological culture Collection center with the preservation number of CGMCC NO.11357 and the effective viable count of 10)8～109cfu/mL), mixing, and fermenting in an incubator at 35 ℃ for 24 h.
3) After the fermentation was completed, freeze-drying was carried out (temperature: minus 35 ℃ C., vacuum degree: 10 Pa). Freeze drying, micronizing for 14min, sieving with 80 mesh sieve, and storing at-18 deg.C.
3. Compounding coarse cereal meal replacement powder: uniformly mixing coarse cereal natto powder and composite dietary fiber powder according to a ratio of 2:1 to 500g, and adding 8g of hawthorn fruit powder, 8g of black fungus powder, 8g of medlar powder, 1.5g of salt and 3g of xylitol into the uniformly mixed coarse cereal powder. The coarse cereal meal replacement powder suitable for the hyperlipemia population is obtained after even mixing.
Example 4
1. Preparing the composite coarse cereal natto powder:
1) coarse cereals which are full in grains, uniform in size and free of mildew and worm damage are selected, cleaned, and then added with 6 times of water for soaking for 20 hours. And (4) draining the soaked coarse cereals. The preparation method comprises the following steps of: 30 parts of soybeans, 20 parts of black beans, 10 parts of broad beans and 40 parts of coix seeds.
2) Placing the above coarse cereals in a sterilizing container, and steaming and decocting in autoclave at 121 deg.C for 30 min. Cooling cooked coarse cereals to 40 deg.C, collecting Bacillus natto (purchased from China center for type culture Collection with preservation number of CCTCCM2018404 and effective viable count of 10) in logarithmic growth phase8～109cfu/mL), adding the mixture into the cooled raw materials according to the inoculation amount of 16 percent (mass percentage), uniformly mixing, and putting the mixture into a constant-temperature incubator at 40 ℃ for fermentation for 24 hours. Then the mixture is placed in a refrigerator at 4 ℃ for after-ripening for 36 h. After-ripening, freeze-drying the raw materials (the temperature is-35 ℃, the vacuum degree is 10Pa, the water content of the freeze-dried raw materials is 4.6%), carrying out superfine grinding for 16min after freeze-drying, sieving by a 300-mesh sieve, and storing at-18 ℃ for later use.
2. Preparing the composite dietary fiber powder:
1) the preparation method comprises the following steps of: crushing 30 parts of black bean hull, 20 parts of millet bran, 10 parts of soybean hull and 40 parts of wheat bran, sieving with an 80-mesh sieve, adding 10 times of purified water and 0.5 times of milk culture medium, uniformly mixing, and sterilizing (121 ℃, 20 min).
2) Cooling to room temperature, inoculating Lactobacillus bulgaricus (purchased from China general microbiological culture Collection center with preservation number of CGMCC NO.11357 and effective viable count of 10) in logarithmic growth phase at a volume ratio of 18%8～109cfu/mL), mixing, and fermenting in an incubator at 40 ℃ for 24 h.
3) After the fermentation was completed, freeze-drying was carried out (temperature: minus 35 ℃ C., vacuum degree: 10 Pa). Freeze drying, micronizing for 16min, sieving with 80 mesh sieve, and storing at-18 deg.C.
3. Compounding coarse cereal meal replacement powder:
uniformly mixing coarse cereal natto powder and composite dietary fiber powder according to a ratio of 2:1 to 500g, and adding 10g of hawthorn fruit powder, 10g of black fungus powder, 10g of medlar powder, 2g of salt and 4g of xylitol into the uniformly mixed coarse cereal powder. The coarse cereal meal replacement powder suitable for the hyperlipemia population is obtained after even mixing.
Example 5
The meal replacement powder prepared in the examples 1-4 was subjected to functional evaluation.
1. The nutritional ingredients of meal replacement powder prepared in examples 1 to 4 of the present invention and commercial products (main ingredients were soybean, protease, salt and vegetable oil) were measured respectively: the determination indexes include water, fat, total dietary fiber, water-soluble dietary fiber, protein content, total viable bacteria and nattokinase activity, and the determination results are shown in tables 1-4. Compared with the products sold in the market, the product has lower moisture, longer shelf life and easier storage and sale; the total content of protein, total dietary fiber, water-soluble dietary fiber and total bacteria is higher; the enzyme activity of the nattokinase is higher; the fat content is relatively low, and the food is more suitable for the hyperlipemia population. In example 1, the enzyme activity and the total dietary fiber content of the nattokinase are highest, and the protein content is reduced by 0.7 percent compared with the embodiment 2 with the highest content. In summary, the mixture ratio of the embodiment 1 is the optimal combination.
Table 1 nutrient content measurement results of example 1
Table 2 nutrient determination results of example 2
Table 3 nutrient composition measurement results of example 3
Table 4 nutrient determination results of example 4
2. Determination of adsorbed Cholesterol
1) Standard curve preparation for cholesterol content: 0, 1, 2, 3, 4 and 5mL of 1mg/mL cholesterol standard solution is taken, glacial acetic acid is filled to 5mL, after uniform mixing, 15mL of OPA reagent and 10mL of concentrated sulfuric acid are added, concentrated sulfuric acid is added while stirring is carried out during solution batching, uniform mixing is carried out fully, standing is carried out for 10min at room temperature, OD550 is measured, and a standard curve is drawn.
2) Determination of cholesterol adsorption capacity: adding 9 times of distilled water into yolk of fresh egg, and sufficiently beating to obtain emulsion. Respectively taking 2.0g meal replacement powder from coarse cereal composite powder (not fermented) and embodiment examples 1-4, adding 50g stirred egg yolk emulsion, stirring uniformly, adjusting pH to 2.0 and 7.0, oscillating at constant temperature of 37 ℃ for 2h, centrifuging at 4000r/min for 20min, taking supernatant, measuring absorbance value at 550nm by adopting an o-phthalaldehyde method, and calculating cholesterol content in the supernatant according to a standard curve. The adsorption amount calculation formula is as follows:
the amount of adsorbed cholesterol (mg/g) is (cholesterol content of egg yolk emulsion before adsorption (mg) -cholesterol content of supernatant after adsorption (mg))/mass of ultra-micro dietary fiber (g).
3. As a result: as can be seen from Table 5, the adsorption rate of the unfermented composite powder to cholesterol was 9.23-13.68 mg/100g, while the adsorption rate of the fermented composite powder to cholesterol was 28.56-37.13 mg/100 g. The absorption level of the unfermented composite powder for reducing cholesterol mainly comes from dietary fibers in coarse cereals and beans, and nattokinase plays a role in the reduction of the cholesterol, and the fermentation can promote the conversion of insoluble dietary fibers into water-soluble dietary fibers and the conversion of macromolecular dietary fibers into micromolecular dietary fibers, so that the extraction rate of the dietary fibers is increased, the absorption and metabolism capability can be improved, and the flavor and the taste are improved. The dual functions of the dietary fiber and the nattokinase greatly increase the cholesterol-reducing capability of the food. Wherein, the adsorption rate capability of the example 1 to cholesterol is strongest, mainly because the nattokinase content generated by the fermented soybean is superior to other coarse cereals, which is consistent with the results in the table 1; secondly, the black bean skin contains a large amount of soluble dietary fiber. In summary, the embodiment 1 has the optimal combination parameters.
TABLE 5 results of measurement of cholesterol adsorption rates in examples 1 to 4
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (7)

1. Meal replacement powder comprises the following raw materials in parts by mass: 300-340 parts of composite coarse cereal natto powder, 150-170 parts of composite dietary fiber powder, 4-10 parts of black fungus powder, 4-10 parts of medlar powder, 0.5-2 parts of salt and 1-4 parts of xylitol;
the compound coarse cereal natto powder comprises the following raw materials: soybeans, black beans, broad beans, pearl barley and bacillus natto; soaking soybeans, black beans, broad beans and pearl barley in water for 17-20 hours respectively; the mass ratio of the soybeans to the black beans to the broad beans to the coix seeds is as follows: 20-50: 20-45: 10-40: 5-40; the mass ratio of the total mass of the soybeans, the black beans, the broad beans and the pearl barley to the bacillus natto is 100: 10-16;
the composite dietary fiber powder comprises the following raw materials: black bean hull, millet bran, soybean hull, wheat bran, water, lactobacillus bulgaricus and cow milk culture medium; the mass ratio of the black bean hull to the millet bran to the soybean hull to the wheat bran is 15-50: 20-50: 10-40: 15-45; the mass ratio of the total mass of the black bean hull, the millet bran, the soybean hull and the wheat bran, the mass of water and the mass of the milk culture medium is 1: 4-10: 0.5; the volume ratio of the total mass of the black bean hull, the millet bran, the soybean hull, the wheat bran and the water to the lactobacillus bulgaricus is 100: 12-18.
2. The meal replacement powder according to claim 1, which comprises the following raw materials in parts by mass: 310-330 parts of compound coarse cereal natto powder, 155-165 parts of compound dietary fiber powder, 6-8 parts of black fungus powder, 6-8 parts of medlar powder, 1-1.5 parts of salt and 2-3 parts of xylitol.
3. The meal replacement powder of claim 1, wherein the bacillus natto is in a logarithmic growth phase; the lactobacillus bulgaricus is in logarithmic growth phase.
4. The meal replacement powder of claim 1 or 2, wherein the composite coarse cereal natto powder is sieved by a 300-mesh sieve; and sieving the composite dietary fiber powder with a 80-mesh sieve.
5. A method for preparing meal replacement powder according to any one of claims 1 to 4, comprising the steps of:
1) mixing the soybeans, the black beans, the broad beans and the pearl barley, curing for 25-35 min at 105-130 ℃ to obtain cured coarse cereals, cooling the cured coarse cereals to 35-45 ℃, inoculating bacillus natto, sequentially fermenting for 18-30 h at 35-45 ℃ and after-curing for 24-36 h at 1-5 ℃ to obtain coarse cereal natto, and freeze-drying and superfine-crushing the coarse cereal natto to obtain composite coarse cereal natto powder;
2) mixing the black bean hull, the millet bran, the soybean hull and the wheat bran, crushing to obtain mixed powder, mixing the mixed powder, water and a milk culture medium, inoculating lactobacillus bulgaricus, fermenting at 40-45 ℃ for 20-30 h, and performing freeze drying and superfine crushing to obtain mixed fermented dietary fiber powder;
3) mixing the compound coarse cereal natto powder, the compound dietary fiber powder, the hawthorn powder, the black fungus powder, the medlar powder, salt and xylitol to obtain meal replacement powder;
there is no chronological restriction between said step 1) and said step 2).
6. The method according to claim 5, wherein the water content of the freeze-dried material in the step 1) is 4 to 5%.
7. Use of the meal replacement powder of any one of claims 1 to 4 in foods or health products with blood lipid lowering effect.
CN201910898296.6A 2019-09-23 2019-09-23 Meal replacement powder and preparation method and application thereof Pending CN110584097A (en)

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