CN111567810A - Burdock root protein composite health preserving powder and preparation method thereof - Google Patents
Burdock root protein composite health preserving powder and preparation method thereof Download PDFInfo
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- CN111567810A CN111567810A CN202010444425.7A CN202010444425A CN111567810A CN 111567810 A CN111567810 A CN 111567810A CN 202010444425 A CN202010444425 A CN 202010444425A CN 111567810 A CN111567810 A CN 111567810A
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- burdock root
- powder
- burdock
- protein
- root protein
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses burdock root protein composite health preserving powder and a preparation method thereof, wherein the burdock root protein composite health preserving powder comprises the following raw materials in parts by weight: 5-10 parts of soybean meal, 5-10 parts of oat flour, 50-60 parts of burdock root protein powder, 0.1-0.3 part of soybean polypeptide powder and 5-10 parts of deep sea fish collagen peptide powder; through S1, frying of soybean meal, S2, frying of oat meal, S3, preparation of burdock root protein powder, S4, enzymolysis, S5 and mixing, safe and healthy convenience food is obtained, the vitamin content of the burdock product is improved, the nutritional ingredients of the burdock product are enriched, the nutrition is more balanced, and the burdock product is healthier to people.
Description
Technical Field
The invention relates to burdock root protein composite health preserving powder and a preparation method thereof, and belongs to the technical field of burdock processing.
Background
Nowadays, the low age of people suffering from hypertension, hyperlipidemia and hyperglycemia is becoming more and more obvious, so that people pay more and more attention to the safety, nutrition and health of diet, but the life pace is accelerated, more and more people are inconvenient to do nutritious meals by themselves, and the demand for safe, healthy and convenient foods is increasing.
The burdock has the effects of treating diabetes, hypertension, hyperlipidemia, resisting cancer and the like, and has the effects of reducing blood sugar, blood pressure and blood fat, treating insomnia, improving human immunity and the like; meanwhile, the fibers of the burdock can promote the peristalsis of the large intestine, help defecation, reduce cholesterol in the body, reduce toxin and waste accumulated in the body, and achieve the effects of preventing stroke and preventing and treating gastric cancer and uterine cancer. The burdock root has the effect of promoting blood circulation after being eaten frequently, so the burdock root is very suitable for office workers who sit for a long time; the burdock is helpful for clearing the rubbish in intestines and stomach, preventing premature senility of human body, moistening skin, preventing apoplexy and hypertension, clearing intestines, expelling toxin, reducing cholesterol and blood sugar, and is suitable for the diabetic patients to eat for a long time; has certain curative effect on rheumatoid and antifungal, and has good prevention and inhibition effect on cancer and uremia. Therefore, it is known as the best blood-cleaning agent for nature.
In recent years, more research reports are reported on edible and medicinal methods of burdock root, so that the research and preparation of the burdock root protein composite health preserving powder has certain market prospect.
Disclosure of Invention
Aiming at the existing technical problems, the invention provides burdock root protein composite health preserving powder and a preparation method thereof, so as to provide safe and healthy convenient food for the public.
Firstly, the invention provides burdock root protein composite health preserving powder which comprises the following raw materials in parts by weight: 5-10 parts of soybean meal, 5-10 parts of oat flour, 50-60 parts of burdock root protein powder, 0.1-0.3 part of soybean polypeptide powder and 5-10 parts of deep sea fish collagen peptide powder.
Further, the burdock root protein composite health preserving powder also comprises the following raw materials in parts by weight: 5-10 parts of burdock root dietary fiber, 5-10 parts of burdock root inulin and 5-10 parts of resistant dextrin.
Wherein: the soybean flour has the characteristics of high soybean protein content, high unsaturated fatty acid content and the like, has the health-care effects of resisting aging, strengthening brain and the like, and is a food with high nutritional value.
The oat flour is rich in protein, unsaturated fatty acid, mineral substances and various vitamins, also contains rich beta-glucan, has various physiological functions of reducing blood sugar, reducing blood fat and the like, and not only has higher nutritional value, but also has certain health care value.
The burdock root protein powder can make blood vessels become flexible, can separate sodium from cells and discharge the sodium out of the body, and also has the effect of preventing chronic hypertension.
The soybean polypeptide, namely the peptidyl soybean protein hydrolysate, is a mixture of various low molecular peptides prepared by hydrolyzing soybean protein through enzyme, the main molecular weight of the mixture is 300-700, the mixture usually consists of 3-6 amino acids, the composition of the amino acids is very similar to that of the soybean protein, and the essential amino acids are well balanced and rich in content. The soybean polypeptide not only has good nutritional characteristics and can provide a polypeptide mixture which is easy to digest and absorb, but also has excellent physiological functions and processing characteristics,
the deep sea fish collagen peptide powder has very high nutritional characteristics and processing characteristics, and the collagen peptide can promote the formation of bones and strengthen the bone collagen structure under the low calcium level when being ingested, thereby improving the bone strength, namely achieving the effect of preventing osteoporosis; the collagen peptide can be used as a metabolism agent, promotes organism collagen biosynthesis, and improves organism tissue aging and hypofunction caused by aging.
The burdock root dietary fiber has a plurality of important physiological regulation functions, such as stimulating the peristalsis of the large intestine, helping defecation, reducing cholesterol in the body, reducing toxin, and accumulating waste in the body, thereby achieving the effects of preventing apoplexy, gastric cancer and uterine cancer; the burdock fiber can improve the texture of the product, so that the wetted powder is dispersed and dissolved in water and does not float on the solution surface; the dietary fiber in the product reduces the diffusion resistance in the system in the drying process, and is beneficial to the retention of color and flavor.
The burdock root inulin can promote the growth and activity of bifidobacteria and lactobacillus and inhibit the growth of harmful bacteria, has the physiological activities of regulating blood fat, reducing blood sugar, regulating immunity, resisting tumor and the like, and has important effects of regulating the balance of organisms, recovering the functions of gastrointestinal tracts, promoting metabolism and the like.
The resistant dextrin can be added as simple as granulated sugar or sugar, does not influence the original flavor of food, and can improve the utilization rate of nutrients and promote the absorption of trace elements such as calcium, iron, zinc and the like.
Secondly, the invention also provides a preparation method of the burdock root protein composite health preserving powder, which comprises the following specific steps:
s1, stir-frying soybean meal: cleaning soybean → drying → parching → cooling → grinding → reserving.
S2, parching oat flour: oat grains are cleaned → dried → fried → cooled → crushed → ready for use.
S3, preparing burdock root protein powder: low-temperature grinding → extraction → separation → acid precipitation → secondary separation → water washing → tertiary separation → neutralization → sterilization → drying → screening → ultra-fine grinding → standby.
S4, enzymolysis: mixing burdock root protein powder, soybean polypeptide and abyssal fish collagen peptide powder evenly → adding water for modulation → first enzymolysis (temperature 25 ℃ -35 ℃ and time 1-2 hours) → second enzymolysis (temperature 45 ℃ -55 ℃ and time 4-5 hours) → sterilization (temperature 80 ℃ -90 ℃ and time 6-8 minutes) → cooling → freeze drying → standby.
S5, mixing: mixing the burdock root peptidase hydrolysate, the soybean meal and the oat meal → metal detection → packaging.
Further, the stir-frying of the soybean meal comprises the following specific steps:
s1-1, washing the soybeans, draining water and drying in the air. The main functions are washing off impurities on the surface of the soybean, removing bad beans and ensuring the high quality of the raw materials.
S1-2, pouring the soybeans into a rotary frying pan, frying the soybeans with a medium-small fire, and continuously rotating until the soybeans have fragrance and become yellow. The main function is to remove harmful substances or anti-nutritional ingredients in the soybeans.
And S1-3, after the soybeans are completely cooled, crushing the soybeans into 90% by using a super-high-speed ultrafine grinder, and passing the crushed soybeans through a 500-mesh screen to obtain the cooked soybean powder. The micro-particles obtained by micronization can be easily absorbed and digested by human body to improve the nutritive value of the product.
Further, the oat flour frying method comprises the following specific steps:
s2-1, washing the oat grains, draining water and air drying. The main functions are to wash off impurities on the surface of the oat, remove flat grains and bad grains and ensure the high quality of the raw material.
S2-2, pouring the oat grains into a rotary frying pan, frying with medium and small fire without stopping rotation until the oat grains are completely baked to generate a scorched flavor and enhance the taste of the product.
S2-3, taking out the oat grains, air-cooling for 10-13min, pouring the oat grains into crushing equipment for full crushing, and screening through a sieve with 130 meshes and 150 meshes to obtain cooked oat powder. The micro-particles obtained by micronization can be easily absorbed and digested by human body to improve the nutritive value of the product.
Further, the preparation of the burdock root protein comprises the following specific steps:
s3-1, low-temperature grinding: selecting fresh burdock root, peeling, slicing, and pulping at low temperature.
S3-2, extraction: putting the burdock root pulp into an extraction tank, and mixing the pulp according to the proportion of 1: 9, adding 9 times of water according to the proportion of 9, controlling the water temperature to be 40 ℃, adding alkali to enable the pH of the solution to be 9, and enabling the protein in the burdock root powder to be dissolved in the water to obtain the low-temperature burdock root powder solution.
S3-3, separation: feeding the radix Arctii powder solution into a high-speed separator, and separating crude fiber (radix Arctii residue) and water containing protein (mixed radix Arctii juice) in the mixed solution. Discharging the burdock root dregs to the outdoor for preparing for feed sale, and recycling the mixed burdock root juice and placing the mixed burdock root juice into an acid precipitation tank.
S3-4, acid precipitation: by utilizing the principle that the isoelectric point of the burdock root protein is 4.2, acid is added to adjust the pH value of the mixed burdock root juice in the acid precipitation tank to be about 4.2, so that the burdock root protein is precipitated under the condition.
S3-5, secondary separation: and (4) sending the mixed burdock root juice subjected to acid precipitation into a separator for separation so as to separate precipitated protein particles from water. Discharging water (burdock root clear water) into a wastewater treatment field, discharging after the treatment reaches the standard, and recovering protein liquid (curd) to a temporary storage tank.
S3-6, washing: the formula is as follows (1): 4, adding water into the temporary storage tank and stirring to dissolve the salt and ash in the curd into the water.
S3-7, three times of separation: and (4) conveying the curd liquid in the temporary storage tank into a centrifuge for separation, and recovering the curd into a neutralization tank.
S3-8, neutralization: alkali is added to the neutralization tank to adjust the curd pH to 7.
S3-9, four times of separation: the curd liquid in the neutralization tank is sent to a centrifuge, and the curd is recovered into a storage tank.
S3-10, sterilization: placing the curd in a storage tank at 140C0Is sterilized instantaneously at a high temperature.
S3-11, drying: the sterilized solution is sent to a drying tower and is treated at 180 DEG C0Drying is carried out under the conditions of (1).
S3-12, screening: primarily screening the dried burdock root protein to ensure that 98 percent of the burdock root protein passes through a standard sieve of 100 meshes.
S3-13, superfine grinding: pulverizing Burdock root protein with special micronizer to make 90% pass through 500 mesh standard sieve to obtain Burdock root protein powder.
Further, the enzymolysis comprises the following specific steps:
s4-1, mixing burdock root protein powder, soybean polypeptide powder, deep sea fish collagen peptide powder and bacterial enzyme compound uniformly, and adding purified water to prepare into paste.
S4-2, carrying out first enzymolysis at 25-35 deg.C for 1-2 hr, wherein the enzymolysis mainly acts on cellulose substances.
S4-3, heating to 45-55 ℃ for second enzymolysis for 4-5 hours, wherein the main function is to carry out enzymolysis on protein substances.
S4-4, heating to 80-90 ℃ for sterilization, maintaining for 6-8 minutes, inactivating the activity of the residual enzyme and playing a sterilization role.
S4-5, quickly cooling, and freeze-drying to obtain the burdock root peptidase hydrolysate.
Furthermore, the bacterial enzyme complex comprises 18000-20000u/g cellulase, 15000-19000u/g protease and 0.5-2g/L lactic acid bacteria.
Further, the mixing comprises the following specific steps:
s5-1, uniformly mixing the burdock root peptide zymolyte, the soybean meal, the oat meal and other raw materials to obtain the burdock root protein composite health-preserving powder.
And S5-2, performing metal detection on the mixture.
And S5-3, packaging according to the specified weight.
In conclusion, the burdock root protein composite health preserving powder product of the invention selects high-quality burdock root protein powder, and is compounded with soy bean, oat grains and a plurality of bioactive substances which are soy bean polypeptide, deep sea fish collagen peptide powder, burdock root dietary fiber, burdock root inulin, resistant dextrin, cellulose and protease after delicate fragrance cooking, the production process maximally retains the contents of nutrients and bioactive substances of raw materials, separates out various vitamins and minerals required by human body such as protein, cellulose, inulin, calcium, phosphorus, iron, etc., and adds into the product for easy absorption, the product has the effects of stimulating intestinal peristalsis, softening feces, increasing the amount of the feces, accelerating the discharge of garbage in the body and preventing constipation, and is a novel convenient food which is safe, nutritional and healthy and has a certain health care function.
Compared with the prior art, the invention has the following technical advantages:
1. the process prepares soybean, oat and burdock into powder, improves the vitamin content of the burdock product, enriches the nutritional ingredients of the burdock product, makes the nutrition more balanced and is more healthy and beneficial to people by improving the ingredients of the burdock product.
2. The product is packaged into small bags for brewing and eating, thereby greatly facilitating the carrying of the burdock product and well avoiding the condition that the packaging bag is large and is not beneficial to carry about.
3. The method mainly adopts an alkali-soluble acid-precipitation method for extracting the burdock root protein isolate, and can remove impurity inorganic salt through multiple times of centrifugation and water washing, so that the purity of the obtained burdock root protein is higher, and the obtained high-purity burdock root protein is crushed by an ultra-micro crusher, so that the burdock root protein is easier to be absorbed and utilized by human bodies.
4. The burdock root protein powder, the soybean polypeptide and the deep sea fish collagen peptide powder mixture are subjected to enzymolysis twice, so that fiber components and fat components attached to the surface of the protein are decomposed into small molecules which are easier to absorb by a human body, meanwhile, protein components in the composite powder are exposed and decomposed into small molecule polypeptides or oligopeptides which are easier to absorb by the action of protease, and the absorption rate of the protein is improved. The drying mode of the composite powder is freeze drying, so that the protein nutrient content and structure of the composite powder can be better retained, and the composite powder can be quickly and completely restored after being eaten subsequently and added with water, so that the nutritional value is retained.
5. Although the product is food and not medicine, the general body of a person who keeps eating the product can be changed with pleasure: the defecation is more smooth; the body is lighter; the skin becomes better; the energy and the physical strength are more abundant; the mood is more pleasant, not only can meet the basic nutritional requirements of modern people, but also can agglomerate surge generators, remove toxins, purify the body, stimulate the cell activity, and bring healthy and light body and nice and pleasant spirit to people eating the surge generators.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Firstly, according to the formula of the burdock root protein composite health preserving powder, the following raw materials are weighed: 5-10Kg of soybean meal, 5-10Kg of oat powder, 50-60 Kg of burdock root protein powder, 0.1-0.3 Kg of soybean polypeptide powder, 5-10Kg of deep sea fish collagen peptide powder, 5-10Kg of burdock root dietary fiber, 5-10Kg of burdock root synanthrin and 5-10Kg of resistant dextrin.
Secondly, the method for preparing the burdock root protein composite health preserving powder comprises the following specific steps:
s1, stir-frying soybean meal: first, soybeans are washed, drained and air-dried. Then pouring into a rotary frying pan, frying with medium and small fire, and continuously rotating until the soybean has fragrance and the particles are yellow, and stopping frying; after the soybeans are cooled thoroughly, crushing the soybeans into 90% by using an ultra-high-speed ultrafine pulverizer, and passing through a 500-mesh screen to obtain soybean cooked powder for later use.
S2, parching oat flour: firstly, pouring oat grains into a cleaning pool, firstly washing the oat grains with clean water for 2-3 times, then rinsing the oat grains for 10-20min, fishing out the oat grains after cleaning, draining water and drying the oat grains in the air. Then pouring the oat grains into a rotary frying pan, frying with medium and small fire, and frying until the oat grains are completely baked. Or pouring the cleaned oat grains into a drying device, and turning over at 65-120 deg.C for drying and cooking for 20-30min to make all oat grains cooked. Taking out the cooked oat grains, air-cooling for 10-13min, pouring into a crushing device for full crushing, and screening through a sieve with 130 meshes and 150 meshes to obtain cooked oat powder for later use.
S3, preparing burdock root protein powder:
s3-1, preparation: selecting fresh radix Arctii which has no damage, mildew or rot, peeling, slicing, and pulping at low temperature.
S3-2, extraction: putting the burdock root pulp into an extraction tank, and mixing the pulp according to the proportion of 1: 9, adding 9 times of water according to the proportion of 9, controlling the water temperature to be 40 ℃, adding alkali to enable the pH of the solution to be 9, and enabling the protein in the burdock root powder to be dissolved in the water to obtain the low-temperature burdock root powder solution.
S3-3, separation: feeding the radix Arctii powder solution into a high-speed separator, and separating crude fiber (radix Arctii residue) and water containing protein (mixed radix Arctii juice) in the mixed solution. Discharging the burdock root dregs to the outdoor for preparing for feed sale, and recycling the mixed burdock root juice and placing the mixed burdock root juice into an acid precipitation tank.
S3-4, acid precipitation: by utilizing the principle that the isoelectric point of the burdock root protein is 4.2, acid is added to adjust the pH value of the mixed burdock root juice in the acid precipitation tank to be about 4.2, so that the burdock root protein is precipitated under the condition.
S3-5, separation: and (4) sending the mixed burdock root juice subjected to acid precipitation into a separator for separation so as to separate precipitated protein particles from water. Discharging water (burdock root clear water) into a wastewater treatment field, discharging after the treatment reaches the standard, and recovering protein liquid (curd) to a temporary storage tank.
S3-6, washing: the formula is as follows (1): 4, adding water into the temporary storage tank and stirring to dissolve the salt and ash in the curd into the water.
S3-7, separation: and (3) conveying the curd liquid in the temporary storage tank into a centrifuge for separation, centrifuging at 2000-3500rpm for 30mi, discharging water into a wastewater treatment field, discharging after the treatment reaches the standard, and recovering the curd into a neutralization tank.
S3-8, neutralization: alkali is added to the neutralization tank to adjust the curd pH to 7.
S3-9, four times of separation: and (4) conveying the curd liquid in the neutralization tank into a centrifuge for separation, and centrifuging for 30min under the conditions of 2000-3500 rpm. The water is discharged into a wastewater treatment plant for treatment and discharge after reaching standards, and the curd is recycled into a storage tank.
S3-10, sterilization: placing the curd in a storage tank at 140C0Is sterilized instantaneously at a high temperature.
S3-11, drying: the sterilized solution is sent to a drying tower and is treated at 180 DEG C0Drying is carried out under the conditions of (1).
S3-12, screening: primarily screening the dried burdock root protein to ensure that 98 percent of the burdock root protein passes through a standard sieve of 100 meshes.
S3-13, superfine grinding: pulverizing the product with special micronizer to make 90% pass through 500 mesh standard sieve to obtain radix Arctii protein powder for use.
S4, enzymolysis of burdock root protein powder, deep sea fish collagen peptide powder and soybean polypeptide powder: the burdock root protein powder, the deep sea fish collagen peptide powder, the soybean polypeptide powder and the bacteria and enzyme compound are evenly mixed and then added with purified water to prepare slurry, and the bacteria and enzyme compound comprises 18000-20000u/g cellulase and 15000-19000u/g protease. Then carrying out enzymolysis for 1-2 hours at the temperature of 25-35 ℃, then heating to 45-55 ℃ for enzymolysis for 4-5 hours, and after the enzymolysis is finished, heating to 80-90 ℃ for sterilization and maintaining for 6-8 minutes. Then, quickly cooling, and freeze-drying to obtain the burdock root peptidase hydrolysate for standby.
S5, mixing: uniformly mixing the zymolyte, the soybean cooked powder and the oat powder, and optionally adding burdock root dietary fiber, burdock root inulin and resistant dextrin, and uniformly mixing to obtain the burdock root protein composite health-preserving powder. And then carrying out metal detection on the product. And then the detected product is put into an automatic packaging system and packaged according to the specified weight.
In practice, the preparation method needs to pay attention to the following steps and parameters for quality control:
A. raw material acceptance inspection: the raw materials are preferably purchased and pass the certification of a pollution-free agricultural product base or green food.
B. Drying and grinding: the temperature and time of drying, and the mesh size of the milled powder are strictly controlled.
C. Metal detection: and detecting the metal foreign matters of the burdock root protein composite health preserving powder.
D. Preparing burdock root protein powder: low-temperature grinding → extraction → separation → acid precipitation → secondary separation → water washing → tertiary separation → neutralization → sterilization → drying → screening → ultra-fine grinding → standby.
E. Enzymolysis: mixing burdock root protein powder, soybean polypeptide and abyssal fish collagen peptide powder evenly → adding water for modulation → first enzymolysis (temperature 25 ℃ -35 ℃ and time 1-2 hours) → second enzymolysis (temperature 45 ℃ -55 ℃ and time 4-5 hours) → sterilization (temperature 80 ℃ -90 ℃ and time 6-8 minutes) → cooling → freeze drying → standby.
In conclusion, the product is a promising functional convenient food, can provide nutrient substances required by human bodies, plays roles in removing free radicals in the bodies, reducing blood sugar, increasing satiety, relaxing bowels and clearing up stubborn stool, and can promote the development of the food industry of China to the direction of nutritional, healthy and functional foods. Wherein, 1, burdock root protein powder: high quality vegetable protein with solubility higher than soy protein can also slow down ghrelin secretion, maintain satiety for a longer time, and thereby reduce caloric intake. 2. Burdock root dietary fiber: the water-soluble dietary fiber and the water-insoluble dietary fiber respectively account for about 50 percent and are the best dietary fibers. The water-soluble fiber in the burdock absorbs water to swell, the volume can be increased by dozens of times, and a gel substance is formed, so that on one hand, a person can feel satiety, on the other hand, the retention time of food in the stomach can be prolonged, the absorption of sugar is slowed down, and the gel substance can be combined with cholic acid to be discharged along with excrement, so that cholesterol is reduced. The water-insoluble dietary fiber in burdock can stimulate intestinal tract peristalsis, soften feces, increase feces amount, accelerate in vivo waste discharge, and prevent constipation and obesity. 3. Burdock root inulin: the composition can promote the proliferation of bifidobacteria in intestinal tracts and inhibit fat synthesis; secondly, the fat in the intestines can be absorbed to form a fat-fiber compound which is discharged along with the excrement, thereby reducing fat, expelling toxin, slimming from inside to outside and losing weight.
When the beverage is eaten, a little of warm water with the temperature of 50 ℃ is used for dissolving, then the warm water with the temperature of 95 ℃ is used for dissolving to 200ml, and the mixture is stirred uniformly to be drunk. And, randomly selecting 50 volunteers with constipation and constipation tendency, wherein the age is 20-60 years, dividing into five groups, each group comprises 10 people, half of men and women, and the following table is the statistical result of each group after taking the product for 10 days.
Through the feedback of the customer experiment, the product has the following functions by insisting on eating: can fill gastrointestinal cavity, stimulate intestinal wall peristalsis, and accelerate the excretion of in vivo waste. After a long time, the redundant garbage and toxin of the body are discharged out of the body, the vigor of the body is full, the spirit is good, the sleep fragrance is good, and the skin color is ruddy and glossy.
The above description should be understood as being included in the detailed description of the preferred embodiments of the present invention, but not as limiting the scope of the invention, which is defined by the claims, and all equivalent variations and modifications within the technical spirit of the present invention.
Claims (9)
1. The burdock root protein composite health preserving powder is characterized by comprising the following raw materials in parts by weight: 5-10 parts of soybean meal, 5-10 parts of oat flour, 50-60 parts of burdock root protein powder, 0.1-0.3 part of soybean polypeptide powder and 5-10 parts of deep sea fish collagen peptide powder.
2. The burdock root protein composite health preserving powder as claimed in claim 1, which is characterized by further comprising the following raw materials in parts by weight: 5-10 parts of burdock root dietary fiber, 5-10 parts of burdock root inulin and 5-10 parts of resistant dextrin.
3. The preparation method of the burdock root protein composite health preserving powder according to claim 1 or 2, which is characterized by comprising the following specific steps:
s1, stir-frying soybean meal: cleaning soybeans → drying → parching → cooling → pulverizing → reserving;
s2, parching oat flour: oat grains are cleaned → dried → fried → cooled → crushed → ready for use;
s3, preparing burdock root protein powder: low-temperature grinding → extraction → separation → acid precipitation → secondary separation → water washing → tertiary separation → neutralization → sterilization → drying → screening → superfine grinding → standby;
s4, enzymolysis: mixing burdock root protein powder, soybean polypeptide and deep sea fish collagen peptide powder evenly → adding water for modulation → first enzymolysis → second enzymolysis → sterilization → cooling → freeze drying → standby;
s5, mixing: mixing the burdock root peptidase hydrolysate, the soybean meal and the oat meal → metal detection → packaging.
4. The preparation method of the burdock root protein composite health preserving powder as claimed in claim 3, wherein the frying of the soybean powder comprises the following specific steps:
s1-1, cleaning soybeans, draining water and air-drying;
s1-2, pouring the soybeans into a rotary frying pan, frying the soybeans with a medium-small fire, and continuously rotating until the soybeans have fragrance and become yellow;
and S1-3, after the soybeans are completely cooled, crushing the soybeans into 90% by using a super-high-speed ultrafine grinder, and passing the crushed soybeans through a 500-mesh screen to obtain the cooked soybean powder.
5. The preparation method of the burdock root protein composite health preserving powder as claimed in claim 3, wherein the parching of the oat flour comprises the following specific steps:
s2-1, washing oat grains, draining water and air drying;
s2-2, pouring the oat grains into a rotary frying pan, frying with medium and small fire, and frying until the oat grains are completely baked;
s2-3, taking out the oat grains, air-cooling for 10-13min, pouring the oat grains into crushing equipment for full crushing, and screening through a sieve with 130 meshes and 150 meshes to obtain cooked oat powder.
6. The preparation method of the burdock root protein composite health preserving powder according to claim 3, characterized in that the preparation of the burdock root protein comprises the following specific steps:
s3-1, low-temperature grinding: selecting fresh burdock root, peeling, slicing, and pulping at low temperature;
s3-2, extraction: placing the burdock root pulp into an extraction tank, adding 9 times of water, controlling the water temperature to be 40 ℃ and the PH to be 9, and obtaining a low-temperature burdock root powder solution;
s3-3, separation: feeding the burdock root powder solution into a high-speed separator for separation, and recovering the obtained mixed burdock root juice and placing the mixed burdock root juice into an acid precipitation tank;
s3-4, acid precipitation: adjusting the pH value of the mixed burdock root juice to about 4.2 to precipitate the burdock root protein;
s3-5, secondary separation: sending the mixed burdock root juice subjected to acid precipitation into a separator for separation, and recovering the obtained curd into a temporary storage tank;
s3-6, washing: adding 4 times of water into the temporary storage tank and stirring to dissolve the salt and ash in the curd into the water;
s3-7, three times of separation: conveying the curd liquid in the temporary storage tank into a centrifuge for separation, and recycling the obtained curd into a neutralization tank;
s3-8, neutralization: adjusting the pH of the curd in the neutralization tank to 7;
s3-9, four times of separation: conveying the curd liquid in the neutralization tank into a centrifuge for separation, and recycling the obtained curd into a storage tank;
s3-10, sterilization: placing the curd in a storage tank at 140C0Then instant sterilization is carried out;
s3-11, drying: the sterilized solution is sent to a drying tower and is treated at 180 DEG C0Drying to obtain burdock root protein;
s3-12, screening: primarily screening the burdock root protein to ensure that 98 percent of the burdock root protein passes through a standard sieve of 100 meshes;
s3-13, superfine grinding: pulverizing Burdock root protein with special micronizer to make 90% pass through 500 mesh standard sieve to obtain Burdock root protein powder.
7. The preparation method of the burdock root protein composite health preserving powder according to claim 3, which is characterized in that the enzymolysis comprises the following specific steps:
s4-1, mixing burdock root protein powder, soybean polypeptide powder, deep sea fish collagen peptide powder and bacterial enzyme compound uniformly, and adding water to prepare into slurry;
s4-2, carrying out first enzymolysis at 25-35 ℃ for 1-2 hours;
s4-3, heating to 45-55 ℃ for second enzymolysis for 4-5 hours;
s4-4, heating to 80-90 ℃ for sterilization for 6-8 minutes;
s4-5, quickly cooling, and freeze-drying to obtain the burdock root peptidase hydrolysate.
8. The method for preparing burdock root protein composite health preserving powder as claimed in claim 7, wherein the bacterial enzyme complex comprises 18000-20000u/g cellulase, 15000-19000u/g protease and 0.5-2g lactic acid bacteria.
9. The preparation method of the burdock root protein composite health preserving powder according to claim 3, which is characterized in that the mixing comprises the following specific steps:
s5-1, uniformly mixing the burdock root peptide zymolyte, the soybean meal, the oat meal and other raw materials to obtain the burdock root protein composite health-preserving powder;
s5-2, carrying out metal detection on the mixture;
and S5-3, packaging according to the specified weight.
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