CN111053245A - Protein stick for weight management and preparation method thereof - Google Patents
Protein stick for weight management and preparation method thereof Download PDFInfo
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- CN111053245A CN111053245A CN201911366304.9A CN201911366304A CN111053245A CN 111053245 A CN111053245 A CN 111053245A CN 201911366304 A CN201911366304 A CN 201911366304A CN 111053245 A CN111053245 A CN 111053245A
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- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention discloses a protein bar for weight management, which comprises cereal protein particles, a traditional Chinese medicine extract, a double-core glycogen consisting of functional oligosaccharide powder and sugar alcohol liquid and compound glyceride, wherein the cereal protein particles comprise 15-30 parts of soybean protein and 5-15 parts of rice protein, and the traditional Chinese medicine extract accounts for 1-5 parts; 3-10 parts of functional oligosaccharide powder, 20-30 parts of sugar alcohol liquid and 2-5 parts of composite glyceride.
Description
Technical Field
The invention relates to the field of food, in particular to a protein rod for weight management and a preparation method thereof.
Background
Protein is an extremely important high molecular organic matter in organisms and accounts for 54 percent of the dry weight of human bodies. More than 10 ten thousand proteins are estimated in the human body. Life is a high-grade form of movement of substances, which is achieved by proteins, which have extremely important biological significance. All the life activities of human body such as growth, development, movement, heredity and reproduction can not be separated from protein. The protein stick is widely applied to sports people, body-building people and outdoor activity people, has good effect on timely supplementing protein and energy, but the protein stick in the prior art usually contains high fat and sugar, and is not beneficial to the eating of obese people.
With the pace of life increasing, various diseases caused by obesity frequently occur in life, people gradually become aware of the importance of health, and lose weight and increase muscle exercise are becoming more popular. The diet scheme of high protein, high dietary fiber, low sugar and low fat is used as guidance, the blood sugar is stabilized by reducing the intake of carbohydrate and high fat food, the secretion of insulin is reduced, the fat synthesis is inhibited, and the energy supply by carbohydrate decomposition is converted into the energy supply by lipolysis, so that the lipolysis is started, the purpose of reducing fat is achieved, and meanwhile, the high-content protein can quickly supplement protein and promote the muscle growth for the body-building crowd.
However, the protein bar is easy to lose powder and absorb moisture in the production and storage processes, and the protein turns yellow and becomes hard along with the extension of the storage time, concentrated whey protein powder is often used as a main protein source of the protein bar, CN 105410944 only uses part of concentrated Milk Protein (MPC) to replace part of concentrated Whey Protein (WPC) so as to prolong the shelf life of the protein bar, and the protein polymerization phenomenon caused by the sulfydryl-disulfide bond and covalent bond action between β -lactoglobulin and α -lactalbumin and the protein is still not solved.
Disclosure of Invention
An object of the present invention is to provide a protein rod for weight management and a method for preparing the same, wherein the protein rod for weight management is suitable for users, and is particularly suitable for obese users, people with hyperlipidemia and hyperglycemia, without increasing the weight of the users.
An object of the present invention is to provide a protein stick for weight management which overcomes the problems of high powder production loss, dust pollution, product dusting, moisture absorption, and easy deterioration due to protein polymerization, and a method for preparing the same.
To achieve at least one of the above objects, the present invention provides a protein rod for weight management, comprising:
cereal protein particles, wherein the cereal protein particles comprise 15-30 parts soy protein and 5-15 parts rice protein;
1-5 parts of traditional Chinese medicine extract;
the compound core glycogen comprises functional oligosaccharide powder and sugar alcohol liquid, wherein the functional oligosaccharide powder accounts for 3-10 parts, and the sugar alcohol liquid accounts for 20-30 parts; and
and (2) composite glyceride, wherein the composite glyceride is 2-5 parts.
According to an embodiment of the present invention, the cereal protein particles further comprise any one or a combination of two or more selected from 0-15 parts of wheat protein, 0-5 parts of corn protein, 0-5 parts of oat protein and 0-5 parts of quinoa protein.
According to an embodiment of the present invention, the Chinese herbal medicine extract is any one or a combination of two or more selected from the group consisting of hawthorn, lotus leaf, medlar and mulberry.
According to an embodiment of the present invention, the functional oligosaccharide comprises one or a combination of two or more selected from stachyose, trehalose, raffinose, galacto-oligosaccharide and isomalto-oligosaccharide.
According to an embodiment of the present invention, the complex glyceride includes one or a combination of two or more selected from Medium Chain Triglyceride (MCT), Diglyceride (DG), conjugated linoleic acid triglyceride (CLA-TG).
According to an embodiment of the present invention, the cereal protein particles comprise 20 parts of the soy protein, 12 parts of the rice protein, and any one or a combination of two or more selected from 10 parts of the wheat protein, 3 parts of the corn protein, 3 parts of the oat protein, and 3 parts of the quinoa protein.
According to an embodiment of the invention, the cereal protein particles are produced by a combined cooking granulation and supercritical technology and have a porous structure.
To achieve at least one of the above objects, the present invention provides a method for manufacturing a protein rod for weight management, comprising:
boiling the sugar alcohol solution for 10-20 min;
cooling to 50-70 ℃;
stirring and adding the prepared cereal protein particles with porous structures, the traditional Chinese medicine extract, the functional oligosaccharide and the composite glyceride, preheating and adding the syrup;
mixing and stirring uniformly;
kneading to form a mass and rolling the mass to form a mass;
cutting the blocks to form strips; and
cooling and shaping to form the protein stick for weight management.
According to an embodiment of the invention, the method for manufacturing the protein rod for weight management comprises the following steps:
preparing the cereal protein particles with porous structure and the traditional Chinese medicine extract respectively.
According to an embodiment of the invention, the cereal protein particles with porous structure are made by the following method:
respectively selecting, sieving and uniformly mixing the cereal protein powder;
extruding, curing and mixing the cereal protein powder;
granulating the cereal protein powder to obtain a cereal protein particle pre-product; and
extracting for 2-3 hours by means of supercritical CO2 extraction under the conditions that the extraction pressure is 20-30 MPa, the extraction temperature is 35-45 ℃ and the extraction flow is 5-10 BV/h, removing grease and water on the surface of the protein particles, and then decompressing to obtain the cereal protein particles with porous structures from the extraction kettle.
Drawings
Figure 1 shows a schematic of experiment one.
Fig. 2 shows a schematic diagram of experiment two.
Detailed Description
The preferred embodiments in the following description are given by way of example only, and other obvious variations will occur to those skilled in the art. The basic principles of the invention, as defined in the following description, may be applied to other embodiments, variations, modifications, equivalents, and other technical solutions without departing from the spirit and scope of the invention.
A protein rod for weight management according to a preferred embodiment of the present invention will be described in detail below. The protein stick for weight management is particularly suitable for being eaten by obese people, does not increase the weight of the eater, but gradually reduces the weight of the eater, and can provide sufficient edible protein for the eater.
The protein bar for weight management comprises cereal protein particles, a traditional Chinese medicine extract with a fat reducing effect, a double-core glycogen consisting of functional oligosaccharide powder and sugar alcohol liquid and double-core glyceride, wherein the cereal protein particles comprise: 15-30 parts of soybean protein and 5-15 parts of rice protein, wherein 1-5 parts of the traditional Chinese medicine extract, 3-10 parts of the functional oligosaccharide powder, 20-30 parts of the sugar alcohol solution, and 2-5 parts of the compound glyceride.
Preferably, the cereal protein particles further comprise any one or a combination of more than two of wheat protein, corn protein, oat protein and quinoa protein. When the protein stick for weight management further comprises any one or a combination of more than two of wheat protein, zein, oat protein and quinoa protein, the protein stick for weight management further comprises 0-15 parts of wheat protein, 0-5 parts of zein, 0-5 parts of oat protein and 0-5 parts of quinoa protein respectively.
The traditional Chinese medicine extract is any one or a combination of more than two of hawthorn, lotus leaf, medlar and mulberry.
The functional oligosaccharide comprises one or more of stachyose, trehalose, raffinose, galactooligosaccharide and isomaltooligosaccharide.
The sugar alcohol solution comprises one or more of maltitol solution, sorbitol solution and isomaltooligosaccharide solution.
It is worth mentioning that the complex glyceride includes one or a combination of two or more selected from Medium Chain Triglyceride (MCT), Diglyceride (DG), conjugated linoleic acid triglyceride (CLA-TG).
It is worth mentioning that the soybean protein is a complete vegetal protein, can be equivalent to animal protein in terms of nutritional value, is closest to human amino acid in terms of gene structure, and is therefore the most nutritional plant protein, and the matching of the soybean protein and the grain protein in the formula of the invention makes the amino acid composition and proportion more perfect.
It is also worth mentioning that the amino acid composition ratio of the rice protein is reasonable, is more close to the protein amino acid optimal ratio mode identified by WHO, has high protein utilization rate and low irritability (compared with whey protein), does not contain any anti-nutritional factors, and can be used as a formula of infant food.
Also noteworthy are the soy protein: the protein is complete vegetal protein, can be equivalent to animal protein in terms of nutritional value, is closest to human amino acid in terms of gene structure, is the most nutritious plant protein, and is matched with grain protein in the formula of the invention to ensure that the amino acid composition and proportion are more perfect.
It is also worth mentioning that the amino acid composition ratio of the rice protein is reasonable, is more close to the protein amino acid optimal ratio mode identified by WHO, has high protein utilization rate and low irritability (compared with whey protein), does not contain any anti-nutritional factors, and can be used as a formula of infant food.
It is also worth mentioning that wheat proteins are mainly gliadin (gliadin) and glutenin (glutenin), which have a plurality of unique physical characteristics such as light and mellow fragrance or slightly 'cereal flavor', wherein the glutenin exists as a unique component, can make the protein taste unique and unique flavor by a physical mechanical method, and plays an important role in granulation curing and porous structure formation in the preparation technology related to the invention.
It is also worth mentioning that the protein absorption rate of corn protein is not as good as that of wheat and rice protein, but corn germ protein has strong water and fat absorption, so that the corn germ protein has good emulsifying property.
It is also worth mentioning that the oat protein is mainly oat dietary fiber, oat β -glucose, oat protein, oat antioxidant substances and the like, and the satiety effect brought by the abundant metabolic globulin and the dietary fiber is one of the reasons for serving as the high-quality raw material for weight-reducing meal replacement.
Chenopodium quinoa is a whole-grain full-nutrition complete protein alkaline food, is used as a Chenopodiaceae plant, has the protein content equivalent to that of beef, and has the quality inferior to that of meat-source protein and milk-source protein. The unsaturated fatty acid in the fat accounts for 83 percent, and the low-fructose and low-glucose food can play a beneficial role in the glycolipid metabolism process.
In addition, the hawthorn has the functions of reducing blood fat, blood pressure, strengthening heart, resisting arrhythmia and the like, and is also a good medicine for strengthening spleen, stimulating appetite, promoting digestion, removing food stagnation, promoting blood circulation and reducing phlegm. The hawthorn contains various organic acids, can enhance the acidity of gastric juice, improve the activity of pepsin and promote the digestion of protein in the technical formula of the invention; wherein vitamin C can stimulate appetite and regulate gastrointestinal motility function when administered orally; the flavonoids in the hawthorn have the function of reducing blood fat, can also reduce the risk of Atherosclerosis (AS), and is suitable for obese people.
In addition, the flavonoid components in the lotus leaves are widely used for obesity and hyperlipidemia, good curative effect is achieved, and meanwhile, the nuciferine contains a plurality of effective lipid-dissolving alkaloids, so that the fat in the body can be effectively decomposed and can be discharged out of the body.
In addition, the lycium barbarum polysaccharide and the mulberry polysaccharide have the function of regulating blood fat. The mulberry polysaccharide and the lycium barbarum polysaccharide have the effects of removing hydroxyl free radicals and superoxide anion free radicals, blocking free radical reaction chains and having a certain antioxidation effect, and meanwhile, the mulberry polysaccharide and the lycium barbarum polysaccharide have an obvious blood sugar reducing effect and can basically keep the blood sugar within a normal range. The mulberry extract has abundant phenolic substances and pigments, and can remarkably improve the activity of antioxidant enzyme.
In addition, the functional oligosaccharide is a proliferation factor of beneficial bacteria in intestinal tracts, wherein the most obvious proliferation object is bifidobacterium, which is beneficial to improving intestinal microecology, and the functional oligosaccharide is difficult to be digested and absorbed or cannot be absorbed at all by human bodies because the human bodies do not have enzyme systems for decomposing and digesting the functional oligosaccharide, so that the requirements of people who like sweet foods but cannot eat the sweet foods (such as obese people) are met.
The sugar alcohol solution (such as maltitol solution) has low calorie, non-caries, and indigestibility, does not increase blood sugar and cholesterol, is an ideal sweetener for food with therapeutic effect, and is also an ideal protein granule binder in the technical scheme of the invention.
The CLA-TG is decomposed in vivo to obtain Conjugated Linoleic Acid (CLA), the CLA has the effects of clearing free radicals, enhancing the oxidation resistance and the immunity of a human body, promoting growth and development, regulating the levels of blood cholesterol and triglyceride, preventing atherosclerosis, promoting fat oxidative decomposition, promoting human protein synthesis, carrying out comprehensive and benign regulation on the human body and the like.
Also, according to another aspect of the present invention, a method of manufacturing a protein bar for weight management according to a preferred embodiment of the present invention, which includes manufacturing cereal protein particles, will be described in detail below. The specific preparation method of the cereal protein particles comprises the following steps:
respectively selecting, sieving and uniformly mixing the cereal protein powder; preferably, a 80-100 mesh pharmacopoeia sieve is used;
mixing the cereal protein powder after extrusion and curing; preferably, a four-stage extrusion curing process is used. The temperature of the first section is 60-80 ℃, the temperature of the second section is 70-100 ℃, the temperature of the third section is 90-140 ℃, and the temperature of the fourth section is 120-180 ℃.
After mould pressing, obtaining a cereal protein particle prefabricated product; and
by supercritical CO2The extraction mode is that the protein is removed by extracting for 2-3 hours under the conditions that the extraction pressure is 20-30 MPa, the extraction temperature is 35-45 ℃, the extraction flow is 5-10 BV/hThe oil and moisture on the surface of the grains are discharged, and then the pressure is released, so that the grain protein grains with porous structures are obtained from the extraction kettle. It is worth mentioning that the cereal protein particle preforms are not squeezable when filling the extraction vessel with them for extraction. The bottom of the extraction kettle charging barrel is provided with a 10-20 mesh stainless steel gas guide plate to disperse supercritical CO at the bottom gas inlet2And after the fluid is extracted, releasing the pressure of the extraction kettle to 4-5 MPa, releasing the pressure to normal pressure by adopting a bottom valve pressure release mode, and opening the extraction kettle to obtain the cereal protein particles with the porous structures.
It will be appreciated by those skilled in the art that the above described combined maturation granulation-supercritical technique is used in the production of said cereal protein particles having a porous structure. The grain proteins such as the soybean protein and the like are in a particle form, so that the problems of large powder production loss, dust pollution, powder falling of finished products, moisture absorption and the like can be solved.
In addition, the grain protein particle raw material is stored for a longer time by adopting a supercritical degreasing and dehydration technology, and the phenomenon that the protein turns yellow and becomes hard to influence the mouthfeel is prevented. Meanwhile, the porous structure of the protein particles can facilitate the finished product to be cut and cut more quickly, the cutter is not stuck, the cooling forming can be accelerated by utilizing the porous structure, and the production efficiency is improved. The porous structure optimizes the mouthfeel of the protein bar, so that the protein bar for weight management is more fashionable in appearance, and is light, crisp and delicious. Furthermore, the porous structure can effectively reduce the dosage of the adhesive, thereby increasing the protein proportion of the protein rod for weight management.
The preparation method of the protein rod for weight management further comprises the preparation of a traditional Chinese medicine extract, wherein the preparation method of the traditional Chinese medicine extract comprises the following steps:
after hot water reflux, respectively extracting hawthorn and lotus leaf medicinal slices twice to form extracting solution;
mixing the extractive solutions;
concentrating the extracting solution in a decompression mode, and precipitating the concentrated solution with ethanol to reach the ethanol concentration of 50-70%;
standing and filtering to obtain a supernatant;
concentrating the supernatant and drying to obtain fructus crataegi extract and folium Nelumbinis extract; preferably, the water times of the secondary extractions of the lotus leaves and the hawthorns are respectively 10-12 BV and 8-10 BV, the reduced pressure concentration temperature is 40-60 ℃, 95% ethanol is used for carrying out alcohol precipitation, the alcohol precipitation liquid is placed overnight, and the reduced pressure concentration temperature of the supernate is 40-60 ℃; the secondary extraction water times of the medlar and the mulberry are respectively 10-14 BV and 10-12 BV, the temperature for concentrating and collecting the extract under reduced pressure is 40-60 ℃, the concentrated extract is dried by adopting a multi-section vacuum belt type, the heating temperature of the first three sections is respectively 60-80 ℃, 60-70 ℃, 50-60 ℃, and the cooling temperature of the fourth section is 25-35 ℃;
after hot water reflux, respectively extracting medicinal decoction pieces of fructus Lycii and Mori fructus for two times;
mixing the extractive solutions;
concentrating under reduced pressure to obtain extract;
and drying the extract to form the extract of lycium barbarum and the extract of lotus leaf.
The method for manufacturing the protein rod for weight management further comprises the step of manufacturing a protein rod finished product. The method for manufacturing the protein rod finished product comprises the following steps:
boiling the sugar alcohol solution for 10-20 min;
cooling to 50-70 ℃;
stirring and adding the prepared cereal protein particles with porous structures, the traditional Chinese medicine extract, the functional oligosaccharide and the compound glyceride, preheating and adding the medium syrup; preferably, preheating is carried out for 10-30 min.
Mixing and stirring uniformly;
kneading to form a mass and rolling the mass to form a mass; preferably, the dough is rolled into blocks with the thickness of 1.0-1.5 cm
Cutting to form strips;
cooling and shaping to form the protein stick for weight management.
In the examples 1 to 3 of the present invention,
EXAMPLES 1-3 tables of parts by mass of formulations
| Serial number | Soy protein | Rice protein | Wheat protein | Corn protein | Oat protein | Quinoa protein |
| Example 1 | 15 | 13 | 15 | 3 | 2 | 2 |
| Example 2 | 20 | 12 | 10 | 5 | 3 | 3 |
| Example 3 | 30 | 10 | 15 | 5 | 5 | 5 |
Weighing soybean protein, rice protein, wheat protein, corn protein, oat protein and quinoa protein according to the formula ratio; sieving with 80 mesh sieve, and mixing for 30 min;
carrying out double-screw multi-stage extrusion on cereal protein mixed powder, wherein the first-stage temperature is 60 ℃, the second-stage temperature is 80 ℃, the third-stage temperature is 110 ℃, and the fourth-stage temperature is 160 ℃, and after curing, granulating through a die to obtain cereal protein particles;
weighing 5.0kg of cured cereal protein particles, filling a 20L extraction kettle, and mounting a 20-mesh stainless steel gas guide plate at the bottom of a charging barrel of the extraction kettle in advance. After the refrigeration of the refrigerator is finished, starting a high-pressure pump, controlling the extraction pressure to be 30MPa and the extraction temperature to be 45 ℃, adjusting an inlet valve and an outlet valve of an extraction kettle to the extraction flow rate to be 10BV/h, controlling the pressure of a separation kettle to be 5MPa and the separation temperature to be 35 ℃, collecting grease and moisture in the separation kettle, performing cyclic extraction for 3 hours, after the extraction is finished, releasing the pressure of the extraction kettle to the system pressure to be 5MPa, releasing the pressure to the normal pressure by adopting a bottom valve pressure release mode, opening the extraction kettle to obtain 4.78kg of cereal protein particles with a porous structure, and detecting the moisture content to be 2.0% for.
Subsequently, the hawthorn extract is prepared, and the specific process comprises the following steps:
weighing 2kg of hawthorn decoction pieces; placing the mixture in a 30L extraction tank, adding 10BV of water, heating and refluxing for extraction for 1 hour, filtering to obtain 15.2kg of primary extracting solution, continuously adding 8BV of water to the dregs of a decoction for secondary extraction, heating and refluxing for extraction for 1 hour, filtering to obtain 15.5kg of secondary extracting solution, combining the two extracting solutions, concentrating the mixture by using a single-effect concentrator under reduced pressure at the concentration temperature of 60 ℃, the concentration vacuum degree of-0.08 MPa, concentrating the mixture to 2.5kg and the relative density of 1.10-1.11 (25 ℃), transferring the mixture to an alcohol precipitation tank, cooling the mixture to room temperature, adding 95% ethanol to the mixture until the ethanol content is 60%, standing overnight, separating alcohol precipitation supernatant, concentrating the supernatant under reduced pressure at the concentration temperature of 60 ℃, concentrating the vacuum degree of-0.08 MPa, drying the extract under reduced.
The specific process for preparing the lotus leaf extract comprises the following steps:
weighing 2kg of lotus leaf decoction pieces; placing the mixture in a 30L extraction tank, adding 12BV of water, heating and refluxing for extraction for 1.5 hours, filtering to obtain 18.1kg of primary extracting solution, continuously adding 10BV of water into dregs of a decoction for secondary extraction, heating and refluxing for extraction for 1.5 hours, filtering to obtain 19.2kg of secondary extracting solution, combining the two extracting solutions, concentrating the mixture by using a single-effect concentrator under reduced pressure at the concentration temperature of 60 ℃, the concentration vacuum degree of-0.08 Mpa until the concentration is 1.6kg and the relative density is 1.08-1.09 (25 ℃), transferring the mixture to an alcohol precipitation tank, cooling the mixture to room temperature, adding 95% ethanol until the ethanol content is 60%, standing overnight, separating alcohol precipitation supernatant, concentrating the supernatant under reduced pressure at the concentration temperature of 60 ℃, the concentration vacuum degree of-0.08 Mpa, drying the extract under reduced pressure at.
The specific process for preparing the medlar extract comprises the following steps:
weighing 2kg of medlar decoction pieces; placing in a 30L extraction tank, adding 12BV of water, heating and refluxing for extraction for 1 hour, filtering to obtain 19.5kg of primary extract, continuously adding 10BV of water into dregs of a decoction for secondary extraction, heating and refluxing for extraction for 1 hour, filtering to obtain 19.8kg of secondary extract, combining the two extracts, concentrating under reduced pressure by using a single-effect concentrator, concentrating at 60 ℃, the vacuum degree of-0.08 MPa, concentrating to obtain 1.2kg of extract, wherein the relative density is 1.23-1.24 (25 ℃), drying the concentrated extract of Chinese wolfberry by adopting a multi-stage vacuum belt type method, heating the first three stages at 75 ℃, 65 ℃, 60 ℃ and cooling the fourth stage at 25 ℃, collecting 600g of the extract of Chinese wolfberry, and crushing for later use.
The specific process for preparing the mulberry extract comprises the following steps:
weighing 2kg of mulberry decoction pieces; placing the mixture in a 30L extraction tank, adding 12BV of water, heating and refluxing for extraction for 1.5 hours, filtering to obtain 20.8kg of primary extracting solution, continuously adding 10BV of water into dregs of a decoction for secondary extraction, heating and refluxing for extraction for 1 hour, filtering to obtain 22.0kg of secondary extracting solution, combining the two extracting solutions, concentrating the extracting solution by using a single-effect concentrator under reduced pressure at the concentration temperature of 60 ℃, the concentration vacuum degree of-0.08 Mpa, concentrating and collecting the extract to 1.0kg, wherein the relative density is 1.22-1.23 (25 ℃), drying the concentrated mulberry extract by adopting a multi-section vacuum belt type method, heating the first three sections at the temperature of 70 ℃, 60 ℃, 60 ℃ and cooling the fourth section at the temperature of 30 ℃, collecting 600g of mulberry extract.
Finally, the protein rod for weight management is prepared by adopting the following specific technical processes:
EXAMPLES 1-3 tables of parts by mass of formulations
The cereal protein particles, the traditional Chinese medicine extract, the functional oligosaccharide, the compound glyceride and the sugar alcohol solution are weighed according to the formula in the table. The sugar alcohol solution is heated and boiled in a stirring pot for 20min, the temperature is reduced to 50 ℃, the sugar alcohol solution is transferred to a heat-preserving barrel for standby, the first four (grain protein particles, traditional Chinese medicine extract, functional oligosaccharide and compound glyceride) are sequentially added into the stirring pot according to the formula amount, the heating and the stirring are started, the sugar solution is added after the preheating for 20min, the stirring is carried out to form a cluster, the particles are uniformly distributed, the cluster is rolled into a block with the thickness of 1.0-1.5 cm, the protein rod for weight management is cut into pieces with certain length and width according to the requirement, and the pieces are cooled and formed to obtain the particle type protein rod for weight management.
The postprandial blood glucose excursion and satiety status of the protein stick for weight management was investigated and analyzed by the following experiments.
Test example 1 is shown in FIG. 1.
The protein bar for weight management was examined and analyzed for postprandial blood glucose excursion and satiety status by human postprandial blood glucose response test experiments.
As can be seen from fig. 1, the two-hour postprandial blood glucose response of the protein stick for weight management (11 subjects) is different from typical high GI foods such as glucose and white bread, and no rapid rise and fall of blood glucose concentration occur. The concentration of the blood glucose curve of the protein rod for weight management in the first 60min is obviously lower than that of glucose, and the concentration of the blood glucose curve in the last 60min is higher than that of the glucose, and shows a trend of slowly rising and slowly falling; wherein the 60min time point becomes the lowest point of 2 hours post-prandial blood glucose excursions for the protein stick for weight management.
The broken line in fig. 2 shows the value of satiety, and the bubble size shows the number of persons (11 persons) with satiety at the critical point or more, and 6.25 is the critical point of hunger and satiety. The protein bars for weight management generally showed a greater satiety than glucose, both from the overall satiety mean and from the time-interval satiety population analysis. The satiety of glucose shows a tendency to rise and fall rapidly in the first 60min, where both the satiety mean and the satiety population reach a peak at 15min, the satiety mean has fallen below the critical point after 30min, and most has been under hunger after the last 60 min. The protein bar for weight management was shown to provide a very good feeling of satiety for almost all subjects and slowly decline 60min before the meal, maintaining a feeling of satiety above the critical point and more than half of the population feeling satiety until 90min, and only slowly decline at 120 min.
It will be appreciated by persons skilled in the art that the embodiments of the invention described above and shown in the drawings are given by way of example only and are not limiting of the invention. The objects of the invention have been fully and effectively accomplished. The functional and structural principles of the present invention have been shown and described in the examples, and any variations or modifications of the embodiments of the present invention may be made without departing from the principles.
Claims (10)
1. Protein bar for weight management, characterized in that it comprises:
cereal protein particles, wherein the cereal protein particles comprise 15-30 parts soy protein and 5-15 parts rice protein;
1-5 parts of traditional Chinese medicine extract;
the compound core glycogen comprises functional oligosaccharide powder and sugar alcohol liquid, wherein the functional oligosaccharide powder accounts for 3-10 parts, and the sugar alcohol liquid accounts for 20-30 parts; and
and (2) composite glyceride, wherein the composite glyceride is 2-5 parts.
2. The protein bar for weight management according to claim 1, wherein the cereal protein particles further comprise any one or a combination of two or more selected from the group consisting of 0-15 parts wheat protein, 0-5 parts zein, 0-5 parts oat protein, 0-5 parts quinoa protein.
3. The protein bar for weight management according to claim 1 or 2, wherein the chinese herbal medicine extract is any one or a combination of two or more selected from the group consisting of hawthorn, lotus leaf, medlar and mulberry.
4. The protein bar for weight management according to claim 3, wherein the functional oligosaccharide comprises one or a combination of two or more selected from stachyose, trehalose, raffinose, galacto-oligosaccharide, isomalto-oligosaccharide.
5. The protein bar for weight management of claim 4, wherein the complex glycerides comprise a combination of one or more selected from Medium Chain Triglycerides (MCT), Diglycerides (DG), conjugated linoleic acid triglycerides (CLA-TG).
6. The protein bar for weight management of claim 2 wherein the cereal protein particles comprise 20 parts of the soy protein, 12 parts of the rice protein and any one or combination of two or more selected from the group consisting of 10 parts of the wheat protein, 3 parts of the corn protein, 3 parts of the oat protein, 3 parts of the quinoa protein.
7. The protein bar for weight management of claim 1, wherein the cereal protein particles are implemented to be made by a combined ripening granulation-supercritical technique and have a porous structure.
8. A method for making a protein rod for weight management, comprising:
boiling the sugar alcohol solution for 10-20 min;
cooling to 50-70 ℃;
stirring and adding the prepared cereal protein particles with porous structures, the traditional Chinese medicine extract, the functional oligosaccharide and the composite glyceride, preheating and adding the syrup;
mixing and stirring uniformly;
kneading to form a mass and rolling the mass to form a mass;
cutting the blocks to form strips; and
cooling and shaping to form the protein stick for weight management.
9. The method of making a protein bar for weight management according to claim 8, wherein the method of making a protein bar for weight management comprises:
preparing the cereal protein particles with porous structure and the traditional Chinese medicine extract respectively.
10. The method of making a protein bar for weight management of claim 9, wherein the cereal protein particles of porous structure are made by the following method:
respectively selecting, sieving and uniformly mixing the cereal protein powder;
extruding, curing and mixing the cereal protein powder;
granulating the cereal protein powder to obtain a cereal protein particle pre-product; and
by supercritical CO2And (3) extracting for 2-3 hours under the conditions that the extraction pressure is 20-30 MPa, the extraction temperature is 35-45 ℃, the extraction flow is 5-10 BV/h, removing grease and water on the surface of the protein particles, and then decompressing to obtain the cereal protein particles with porous structures from the extraction kettle.
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