CN111616253A - Burdock food for reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof - Google Patents
Burdock food for reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof Download PDFInfo
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- CN111616253A CN111616253A CN202010443463.0A CN202010443463A CN111616253A CN 111616253 A CN111616253 A CN 111616253A CN 202010443463 A CN202010443463 A CN 202010443463A CN 111616253 A CN111616253 A CN 111616253A
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- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0017—Transformation of a liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or drying
-
- 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
- A23V2400/169—Plantarum
Abstract
The invention discloses a burdock food for reducing high blood pressure, high blood sugar and high blood fat and a preparation method thereof, which mainly selects high-quality burdock root protein powder, burdock crisp grains, burdock root dietary fiber, inulin, resistant dextrin, lutein and compound fermented crisp grains, and prepares the burdock food by S1 and mixed raw material powder; s2, performing compound fermentation on the crisp grains; s3, preparing crisp particles; s4, decocting fructo-oligosaccharide and xylo-oligosaccharide; s5, puffed particles, crisp particles, auxiliary materials and the like, has obvious effects of reducing blood sugar, blood fat and blood pressure, and is an ideal natural health food.
Description
Technical Field
The invention relates to a burdock food, in particular to a burdock food for reducing high blood pressure, high blood sugar and high blood lipid and a preparation method thereof.
Background
Burdock (Burdock) belongs to Burdock of Compositae, is a biennial herb, also called radix Panacis Quinquefolii, fructus Arctii, etc., and is a food and medicine dual-purpose food vegetable. Research shows that the burdock has obvious effects of reducing blood sugar, blood pressure and blood fat, tonifying kidney and strengthening yang, relaxing bowel, inhibiting cancer cell breeding, enhancing human body immunity, and diffusing and removing heavy metals in water. The medicinal value and the edible value of the burdock are more and more valued by people, and the burdock or the burdock extract is widely used as a nutrition and health care raw material for food and medicines. At present, burdock health care products such as burdock wine, burdock beverage, burdock tea, burdock can and the like have more and more market demands, and new burdock health care food is continuously researched, developed and produced.
In modern life, along with social development, huge changes of production and living styles, environmental pollution and other factors, the dietary structure of people is greatly changed, the proportion of high-fat and high-protein food is too high, the dietary structure is unbalanced, and in addition, the work fatigue of people is tired, the exercise amount is reduced, and the three highs become common diseases. Cardiovascular and cerebrovascular diseases caused by hypertension, hyperlipidemia and the like seriously threaten physical and psychological health of Chinese people, dyslipidemia is a recognized most important risk factor for cardiovascular and cerebrovascular diseases, and dyslipidemia can directly influence the blood flow rate and the viscosity and coagulability of blood and is a risk factor for coronary heart disease, arteriosclerosis, cerebral infarction and the like. Therefore, prevention and control of dyslipidemia is currently an extremely important key link. How to control and regulate the blood fat level, Chinese and western medicine make a great deal of effort, but according to the understanding of traditional Chinese medicine on health care, food therapy is superior to medical therapy, so that a food capable of regulating blood fat is found, the food is tightly combined with the daily life of people, the blood fat reducing effect is effectively played, and the long-term adherence of people is facilitated, which is an important current subject. The world's famous nutritional health specialist, el mindel doctor, is described as such in the "anti-aging san ceremony" written by him: the root of the burdock is popular with people all over the world, and is a mild nutritional herb which can help the body to maintain a good working state. The burdock can be eaten daily without any side effect, and has the function of restoring the balance of the internal affairs system. ".
In conclusion, the development of the health-care food with the function of reducing blood fat by utilizing various composite health-care functions of the natural burdock root, such as hypertension resistance, blood fat reduction and the like, has wide development prospect.
Disclosure of Invention
Aiming at the existing technical problems, the invention provides the burdock food for reducing the three-high blood pressure and the preparation method thereof, so that the burdock is used for preparing a product with remarkable conditioning effect on people with the three-high blood pressure and the high blood sugar.
In order to achieve the purpose, the invention provides a burdock food for reducing high blood pressure, high blood sugar and high blood lipid, which comprises the following raw materials in parts by weight: 20-30 parts of burdock root protein powder, 10-20 parts of fructo-oligosaccharide, 2-3 parts of xylo-oligosaccharide, 1-2 parts of DHA, 1-2 parts of resistant dextrin, 5-10 parts of flaxseed powder, 3-4 parts of gynostemma pentaphylla, 2-3 parts of semen cassiae, 2-4 parts of moringa oleifera leaves, 1-3 parts of corn stigma, 1-3 parts of hawthorn, 1-3 parts of mulberry leaves, 1-3 parts of sophora flower, 1-3 parts of white kidney bean, 1-3 parts of black bean, 1-3 parts of pumpkin powder, 1-3 parts of buckwheat, 1-3 parts of coix seed, 1-3 parts of tartary buckwheat, 1-3 parts of brown rice, 2-6 parts of wheat germ, 5-10 parts of soybean peptide, 1-2 parts of wolfberry fruit, 0.5-3 parts of coix seed, 1-3 parts of mung bean, 0.5-1 part of corn stigma, 1 part of corn stigma, 1-6 parts of quinoa, 2-6 parts of soybean protein isolate, 5-10 parts of burdock root dietary fiber, 1-2 parts of inulin, 60-80 parts of black date, 5-10 parts of fingered citron, 5-10 parts of broad bean flower, 5-10 parts of hawthorn, 5-10 parts of dark plum, 5-10 parts of blueberry, 5-10 parts of red bean, 5-10 parts of medlar, 5-10 parts of loquat, 5-10 parts of sophora flower, 5-10 parts of cassia seed, 5-10 parts of lutein, 1-3 parts of mulberry leaf, 5-10 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of balsam pear and 5-10 parts of kudzu root.
The burdock food for reducing the hyperlipidemia, the hyperglycemia and the hypertension is mainly prepared from high-quality burdock root protein powder, burdock crisp grains, burdock root dietary fibers, inulin, resistant dextrin, lutein and compound fermented puffed grains (comprising linseed powder, gynostemma pentaphylla, cassia seed, moringa oleifera leaves, corn stigma, hawthorn, mulberry leaves, sophora flowers, white kidney beans, black beans, pumpkin powder, buckwheat, coix seeds, tartary buckwheat, quinoa, brown rice, wheat germs, soybean peptide, soybean protein isolate and other raw materials), has the functions of reducing the hyperlipidemia, removing superoxide anion free radicals in a body and the like, has good regulating effect on blood fat, can reduce cholesterol, triacylglycerol, high density lipoprotein and low density lipoprotein to different degrees, can dilate blood vessels to achieve the effect of reducing blood pressure, and is a safe and pure natural health food without toxic and side effects and capable of preventing and treating hyperlipidemia.
The invention also provides a preparation method of the burdock food for reducing high blood pressure, high blood sugar and high blood lipid, which comprises the following specific steps of:
s1, preparation of mixed raw material powder: weighing the main raw materials → crushing → mixing → standby.
S2, and carrying out compound fermentation on the puffed particles: weighing the auxiliary materials → crushing → soaking → decocting → mixing and fermenting the main materials and the auxiliary materials → drying → preparing the puffed particles → standby.
S3, preparing crisp particles: weighing the same-color raw materials → slicing → freeze drying → vacuum low-temperature oil bath to prepare crisp particles → standby.
S4, decocting fructo-oligosaccharide and xylo-oligosaccharide: weighing fructo-oligosaccharide, xylo-oligosaccharide, DHA and resistant dextrin → decocting → cooling → standby.
S5, mixing the puffed particles, the crisp particles and auxiliary materials: adding decocted oligosaccharide solution → mixing and stirring → molding → cooling → packaging.
Further, the preparation of the mixed raw material powder comprises the following specific preparation steps:
weighing the following raw materials in parts by weight: 20-30 parts of burdock root protein powder, 5-10 parts of flaxseed powder, 3-4 parts of gynostemma pentaphylla, 2-3 parts of semen cassiae, 2-4 parts of moringa leaves, 1-3 parts of corn stigma, 1-3 parts of hawthorn, 1-3 parts of mulberry leaves, 1-3 parts of sophora flower, 1-3 parts of white kidney beans, 1-3 parts of black beans, 1-3 parts of pumpkin powder, 1-3 parts of buckwheat, 1-3 parts of coix seed, 1-3 parts of tartary buckwheat, 1-3 parts of brown rice, 2-6 parts of wheat germs, 5-10 parts of soybean peptide, 1-2 parts of wolfberry fruit, 1-6 parts of quinoa, 2-6 parts of soybean protein isolate, 5-10 parts of burdock root dietary fibers and 1-2 parts of inulin; the raw materials are pulverized and mixed to form a mixed raw material powder.
Further, the compound fermentation of the puffed particles comprises the following specific preparation steps:
s2-1, weighing the following raw materials in parts by weight: 0.5-3 parts of coix seed, 1-3 parts of mung bean, 0.5-1 part of corn stigma, 60-80 parts of black date, 5-10 parts of fingered citron, 5-10 parts of broad bean flower, 5-10 parts of hawthorn, 5-10 parts of dark plum, 5-10 parts of blueberry, 5-10 parts of red bean, 5-10 parts of medlar, 5-10 parts of loquat, 5-10 parts of sophora flower, 5-10 parts of cassia seed, 5-10 parts of lutein and 1-3 parts of mulberry leaf.
S2-2, soaking the raw materials in purified water for 1 hour.
S2-3, putting the raw materials into a boiling pot, adding purified water until the water level exceeds the top of the raw materials by 3-4cm, boiling with big fire, decocting with small fire for 40 minutes, removing food residues, and taking out the decoction.
S2-4, mixing the mixed raw material powder obtained in the step S1-2 with the decoction obtained in the step S2-3 in a ratio of 1:1, and naturally fermenting.
Further, the natural fermentation is carried out by adding lactobacillus plantarum 2-5%, temperature 35 deg.C, humidity 60-95%, and stopping fermentation when pH is 4.5.
And S2-5, feeding the fermented material into a drying tower for spray drying, and cooling the dried material.
And S2-6, manufacturing the cooled material into expanded particles by using an expanding machine.
Further, the preparation of the crisp particles comprises the following specific preparation steps:
s3-1, weighing the following raw materials in parts by weight: 5-10 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of bitter gourd and 5-10 parts of kudzu root.
S3-2, cleaning the raw materials, peeling, slicing, and soaking in 8% citric acid color protection solution for 1h for color protection.
S3-3, filtering the color protection solution of the raw material slices, and immediately freezing and drying at-80 ℃.
And S3-4, carrying out vacuum low-temperature oil bath on the frozen raw material slices under-10 MPa to obtain the crisp particles.
Further, the boiling of the fructo-oligosaccharide and the xylo-oligosaccharide comprises the following specific preparation steps:
weighing 10-20 parts of fructo-oligosaccharide and 2-3 parts of xylo-oligosaccharide, adding into a sugar boiling pan according to the proportion of 3:0.5, adding 1-2 parts of DHA and 1-2 parts of resistant dextrin, boiling at 120-130 ℃, and concentrating to 85% sugar degree to obtain syrup.
Further, the mixing of the puffed particles, the crisp particles and the auxiliary materials comprises the following specific preparation steps:
s5-1, mixing the puffed particles and the crisp particles, pouring the mixture into a stirrer, adding the decocted syrup, and stirring for about 3 min.
S5-2, placing the stirred mixture into a forming and dicing machine for forming and dicing.
S5-3, cooling the block to 20-25 ℃.
And S5-4, packaging the cooled blocks.
In conclusion, the invention is a novel nutritional and healthy food with a certain function of reducing hypertension, hyperlipidemia and hyperglycemia, can be used for food therapy of constipation, hypertension and hypercholesterolemia, has obvious effects of reducing blood sugar, blood fat and blood pressure, and is a very ideal natural health food.
Compared with the prior art, the invention has the following advantages:
1. the mixture is crushed and then fermented in the first step, so that gaps among the materials are reduced, the penetration of oxygen is reduced, a better anoxic environment is provided for fermentation, the lactobacillus plantarum fermentation effect is facilitated, and meanwhile the crushed materials are easily contacted by bacteria and are fully fermented.
2. The natural fermentation of the mixed powder and the soup is realized by the fermentation effect of the lactobacillus plantarum, so that the content of polyphenol substances in plants can be increased, the content of VC and VE can be increased, and the oxidation resistance of the product can be improved. Meanwhile, cellulose, hemicellulose and related polymers are subjected to enzymolysis through microbial enzymes, and the nutritional value of the fibrous substances in the fermented food can be similarly improved.
3. Soaking for one hour in the decoction extraction step to moisten and soften the material and expand the cells, so that the effective components are firstly dissolved in the medicinal material tissue, and when the concentration difference between the inside and the outside of the cells generates large osmotic pressure, the effective components are permeated and diffused into the water outside the cells of the material tissue. With the gradual rise of the water temperature, the cells are further expanded, and the effective components of the materials can be dissolved in the water more quickly and completely. The flower, leaf and whole grass materials are slightly raised and diffused, the smell is fragrant, the volatile oil content is more, the effective components of the flower, leaf and whole grass materials are easy to completely volatilize after being decocted for a long time, and the effective components are fully dissolved in water.
4. The preparation process of the crisp particles adopts freeze drying, is suitable for solid food with high drying value, the materials are not shrunk or deformed generally in the freeze drying state, the frozen food can still keep rigidity in the sublimation process, gaps are left in the food after moisture is dissipated, and the food becomes a porous spongy structure after freeze drying, so that the finished product has better taste and more nutritional ingredients are reserved.
5. The crisp particles are prepared by adopting vacuum low-temperature oil bath, and are fried in a relatively anoxic state, so that the harm caused by oxidation, such as rancidity of fat, enzymatic browning or other oxidative deterioration, loss of nutrients and the like, can be reduced or even avoided; the vacuum frying is adopted, the frying temperature is greatly reduced, the oxygen concentration in the frying pan is also greatly reduced, the fried food is not easy to fade, discolor and brown stain, and the color of the raw materials can be kept; in vacuum frying, the raw material is heated in a sealed state, and most of the flavor components in the raw material are water-soluble and do not dissolve in the fat or oil, and the flavor components are further concentrated with dehydration of the raw material, so that the flavor of the raw material itself can be well preserved.
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.
The burdock food for reducing high blood pressure, high blood lipid and high blood sugar comprises the following raw materials in parts by weight: 20-30 parts of burdock root protein powder, 10-20 parts of fructo-oligosaccharide, 2-3 parts of xylo-oligosaccharide, 1-2 parts of DHA, 1-2 parts of resistant dextrin, 5-10 parts of flaxseed powder, 3-4 parts of gynostemma pentaphylla, 2-3 parts of semen cassiae, 2-4 parts of moringa oleifera leaves, 1-3 parts of corn stigma, 1-3 parts of hawthorn, 1-3 parts of mulberry leaves, 1-3 parts of sophora flower, 1-3 parts of white kidney bean, 1-3 parts of black bean, 1-3 parts of pumpkin powder, 1-3 parts of buckwheat, 1-3 parts of coix seed, 1-3 parts of tartary buckwheat, 1-3 parts of brown rice, 2-6 parts of wheat germ, 5-10 parts of soybean peptide, 1-2 parts of wolfberry fruit, 0.5-3 parts of coix seed, 1-3 parts of mung bean, 0.5-1 part of corn stigma, 1 part of corn stigma, 1-6 parts of quinoa, 2-6 parts of soybean protein isolate, 5-10 parts of burdock root dietary fiber, 1-2 parts of inulin, 60-80 parts of black date, 5-10 parts of fingered citron, 5-10 parts of broad bean flower, 5-10 parts of hawthorn, 5-10 parts of dark plum, 5-10 parts of blueberry, 5-10 parts of red bean, 5-10 parts of medlar, 5-10 parts of loquat, 5-10 parts of sophora flower, 5-10 parts of cassia seed, 5-10 parts of lutein, 1-3 parts of mulberry leaf, 5-10 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of balsam pear and 5-10 parts of kudzu root.
And adopts the following preparation steps:
s1-1, weighing the following raw materials in parts by weight: 20-30 parts of burdock root protein powder, 5-10 parts of flaxseed powder, 3-4 parts of gynostemma pentaphylla, 2-3 parts of semen cassiae, 2-4 parts of moringa leaves, 1-3 parts of corn stigma, 1-3 parts of hawthorn, 1-3 parts of mulberry leaves, 1-3 parts of sophora flower, 1-3 parts of white kidney beans, 1-3 parts of black beans, 1-3 parts of pumpkin powder, 1-3 parts of buckwheat, 1-3 parts of coix seed, 1-3 parts of tartary buckwheat, 1-3 parts of brown rice, 2-6 parts of wheat germs, 5-10 parts of soybean peptide, 1-2 parts of wolfberry fruit, 1-6 parts of quinoa, 2-6 parts of soybean protein isolate, 5-10 parts of burdock root dietary fibers and 1-2 parts of inulin.
S1-2, crushing and mixing the raw materials to form mixed raw material powder.
S2-1, weighing the following raw materials in parts by weight: 0.5-3 parts of coix seed, 1-3 parts of mung bean, 0.5-1 part of corn stigma, 60-80 parts of black date, 5-10 parts of fingered citron, 5-10 parts of broad bean flower, 5-10 parts of hawthorn, 5-10 parts of dark plum, 5-10 parts of blueberry, 5-10 parts of red bean, 5-10 parts of medlar, 5-10 parts of loquat, 5-10 parts of sophora flower, 5-10 parts of cassia seed, 5-10 parts of lutein and 1-3 parts of mulberry leaf.
S2-2, soaking the raw materials in purified water for 1 hour to fully wet the raw materials so as to facilitate the subsequent juice to be fully decocted out.
S2-3, putting the raw materials into a boiling pot, adding purified water until the water level exceeds the top of the raw materials by 3-4cm, boiling with big fire, decocting with small fire for 40 minutes, removing food residues, and taking out the decoction.
S2-4, mixing the mixed raw material powder obtained in the step S1-2 with the decoction obtained in the step S2-3 in a ratio of 1:1, and naturally fermenting, namely adding 2-5% of lactobacillus plantarum, wherein the optimal temperature of natural fermentation is 35 ℃, the humidity is 60-95%, and the pH is about 4.5, and then stopping fermentation, and entering the next procedure.
And S2-5, feeding the fermented material into a drying tower for spray drying, and cooling the dried material.
S2-6, manufacturing the cooled materials into puffed particles by using a puffing machine, so that the nutrition is easier to absorb by a human body.
S3-1, weighing the following raw materials in parts by weight: 5-10 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of bitter gourd and 5-10 parts of kudzu root.
S3-2, cleaning, peeling, slicing the raw materials, such as 0.5cm slice, soaking for color protection, such as soaking the slice with 8% citric acid solution for 1 h.
S3-3, filtering the raw material slice color protection solution, and immediately freezing and drying at-80 ℃;
s3-4, slicing the frozen raw materials, and performing vacuum low-temperature oil bath under-10 Mpa to obtain the crisp particles.
S4-1, weighing 10-20 parts of fructo-oligosaccharide and 2-3 parts of xylo-oligosaccharide, adding into a sugar boiling pot according to the proportion of 3:0.5, adding 1-2 parts of DHA and 1-2 parts of resistant dextrin, boiling at 120-130 ℃, and concentrating to 85% sugar degree to obtain the syrup.
S5-1, pouring the puffed particles and the crisp particles into a stirrer, adding the decocted syrup, and stirring uniformly for about 3 min.
S5-2, placing the stirred mixture into a forming and dicing machine for forming into blocks with uniform size.
S5-3, cooling the blocks by a cooling conveyer belt until the temperature is reduced to 20-25 ℃.
And S5-4, conveying the cooled block-shaped materials to a packaging workshop, and packaging according to the specification.
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. Boiling sugar: the temperature and time for boiling the sugar are strictly controlled.
When the food is eaten, the food can be eaten after the bag is opened. In order to verify the effect of the product, 40 volunteers with abnormal blood pressure are randomly selected, the volunteers are divided into two groups with the age of 40-60 years, each group comprises 20 persons and half persons for a control group and an experimental group, the group is counted after the patients take the product for 30 days, the result can be limited due to the limitation of experimental conditions, and the following table only represents the research result.
40 volunteers with high fasting blood sugar are randomly selected, the age is 35-60 years, the volunteers are divided into two groups, 20 persons in each group of a control group and an experimental group are respectively half of men and women, the group taking the product is counted after taking the product for 30 days, the result can be limited due to the limitation of experimental conditions, and the second table below only represents the research result.
40 volunteers with fasting blood fat high are randomly selected, the age is 40-60 years, the volunteers are divided into two groups, each group comprises 20 persons in a control group and an experimental group, each half of the group is male and female, the statistics is carried out after the group taking the product for 30 days, the results can be limited due to the limitation of experimental conditions, and the three tables below only represent the research results.
Researches show that the burdock can obviously reduce the serum Total Cholesterol (TC) and low-density lipoprotein (LDL-C) level of a rat with hyperlipidemia and reduce the Arteriosclerosis Index (AI), and has better prevention and treatment effects on the rat hyperlipidemia and arteriosclerosis. The burdock can also obviously reduce the liver coefficient, liver TC and TG of a rat with hyperlipidemia and relieve fatty lesion of the liver. The burdock can also improve SOD activity in rat erythrocytes, reduce MDA content in erythrocytes and improve GSH-Px activity in blood, thereby eliminating superoxide anions in organisms, reducing the attack of the organisms by free radicals and having obvious antioxidation. Therefore, although the burdock food for reducing the three highs is a food and not a medicine, the body of a person who keeps eating the food is 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. In addition, the product can provide nutrient substances required by human body, and has better effect by matching with healthy dietary structure and exercise.
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 (8)
1. The burdock food for reducing the high blood pressure, the high blood sugar and the high blood lipid is characterized by comprising the following raw materials in parts by weight: 20-30 parts of burdock root protein powder, 10-20 parts of fructo-oligosaccharide, 2-3 parts of xylo-oligosaccharide, 1-2 parts of DHA, 1-2 parts of resistant dextrin, 5-10 parts of flaxseed powder, 3-4 parts of gynostemma pentaphylla, 2-3 parts of semen cassiae, 2-4 parts of moringa oleifera leaves, 1-3 parts of corn stigma, 1-3 parts of hawthorn, 1-3 parts of mulberry leaves, 1-3 parts of sophora flower, 1-3 parts of white kidney bean, 1-3 parts of black bean, 1-3 parts of pumpkin powder, 1-3 parts of buckwheat, 1-3 parts of coix seed, 1-3 parts of tartary buckwheat, 1-3 parts of brown rice, 2-6 parts of wheat germ, 5-10 parts of soybean peptide, 1-2 parts of wolfberry fruit, 0.5-3 parts of coix seed, 1-3 parts of mung bean, 0.5-1 part of corn stigma, 1 part of corn stigma, 1-6 parts of quinoa, 2-6 parts of soybean protein isolate, 5-10 parts of burdock root dietary fiber, 1-2 parts of inulin, 60-80 parts of black date, 5-10 parts of fingered citron, 5-10 parts of broad bean flower, 5-10 parts of hawthorn, 5-10 parts of dark plum, 5-10 parts of blueberry, 5-10 parts of red bean, 5-10 parts of medlar, 5-10 parts of loquat, 5-10 parts of sophora flower, 5-10 parts of cassia seed, 5-10 parts of lutein, 1-3 parts of mulberry leaf, 5-10 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of balsam pear and 5-10 parts of kudzu root.
2. The preparation method of the burdock food for reducing the three highs according to claim 1 is characterized by comprising the following specific steps of:
s1, preparation of mixed raw material powder: weighing main raw materials → crushing → mixing → standby;
s2, and carrying out compound fermentation on the puffed particles: weighing auxiliary materials → crushing → soaking → decocting → mixing and fermenting main materials and auxiliary materials → drying → preparing puffed particles → standby;
s3, preparing crisp particles: weighing the same-color raw materials → slicing → freeze drying → preparing crisp particles in vacuum and low-temperature oil bath → reserving;
s4, decocting fructo-oligosaccharide and xylo-oligosaccharide: weighing fructo-oligosaccharide, xylo-oligosaccharide, DHA and resistant dextrin → decocting → cooling → standby;
s5, mixing the puffed particles, the crisp particles and auxiliary materials: adding decocted oligosaccharide solution → mixing and stirring → molding → cooling → packaging.
3. The burdock food for reducing the three highs and the preparation method thereof according to claim 2 are characterized in that the preparation of the mixed raw material powder comprises the following specific preparation steps:
weighing the following raw materials in parts by weight: 20-30 parts of burdock root protein powder, 5-10 parts of flaxseed powder, 3-4 parts of gynostemma pentaphylla, 2-3 parts of semen cassiae, 2-4 parts of moringa leaves, 1-3 parts of corn stigma, 1-3 parts of hawthorn, 1-3 parts of mulberry leaves, 1-3 parts of sophora flower, 1-3 parts of white kidney beans, 1-3 parts of black beans, 1-3 parts of pumpkin powder, 1-3 parts of buckwheat, 1-3 parts of coix seed, 1-3 parts of tartary buckwheat, 1-3 parts of brown rice, 2-6 parts of wheat germs, 5-10 parts of soybean peptide, 1-2 parts of wolfberry fruit, 1-6 parts of quinoa, 2-6 parts of soybean protein isolate, 5-10 parts of burdock root dietary fibers and 1-2 parts of inulin; the raw materials are pulverized and mixed to form a mixed raw material powder.
4. The burdock food for reducing the three highs and the preparation method thereof according to claim 2, wherein the compound fermentation of the crisp grains comprises the following specific preparation steps:
s2-1, weighing the following raw materials in parts by weight: 0.5-3 parts of coix seed, 1-3 parts of mung bean, 0.5-1 part of corn stigma, 60-80 parts of black date, 5-10 parts of fingered citron, 5-10 parts of broad bean flower, 5-10 parts of hawthorn, 5-10 parts of dark plum, 5-10 parts of blueberry, 5-10 parts of red bean, 5-10 parts of medlar, 5-10 parts of loquat, 5-10 parts of sophora flower, 5-10 parts of cassia seed, 5-10 parts of lutein and 1-3 parts of mulberry leaf;
s2-2, soaking the raw materials in purified water for 1 hour;
s2-3, putting the raw materials into a boiling pot, adding purified water, wherein the water surface is 3-4cm higher than the top of the raw materials, boiling with big fire, decocting with small fire for 40 minutes, removing food residues, and taking out the decoction;
s2-4, mixing the mixed raw material powder obtained in the step S1-2 with the decoction obtained in the step S2-3 in a ratio of 1:1, and naturally fermenting;
s2-5, feeding the fermented material into a drying tower for spray drying, and cooling the dried material;
and S2-6, manufacturing the cooled material into expanded particles by using an expanding machine.
5. The burdock food for reducing high blood pressure, high blood lipid and high blood sugar and the preparation method thereof according to claim 4, wherein the fermentation is naturally performed, 2-5% of lactobacillus plantarum is added, the temperature is 35 ℃, the humidity is 60-95%, and the fermentation is stopped when the pH is 4.5.
6. The burdock food for reducing the three highs and the preparation method thereof according to claim 2 are characterized in that the preparation of the crispy granules comprises the following specific preparation steps:
s3-1, weighing the following raw materials in parts by weight: 5-10 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of balsam pear and 5-10 parts of kudzu root;
s3-2, cleaning the raw materials, peeling, slicing, and soaking in 8% citric acid color protection solution for 1h for color protection;
s3-3, filtering the raw material slice color protection solution, and immediately freeze-drying at-80 ℃;
and S3-4, carrying out vacuum low-temperature oil bath on the frozen raw material slices under-10 MPa to obtain the crisp particles.
7. The burdock food for reducing the three highs and the preparation method thereof according to claim 2, wherein the decoction of the fructo-oligosaccharide and the xylose oligosaccharide comprises the following specific preparation steps:
weighing 10-20 parts of fructo-oligosaccharide and 2-3 parts of xylo-oligosaccharide, adding into a sugar boiling pan according to the proportion of 3:0.5, adding 1-2 parts of DHA and 1-2 parts of resistant dextrin, boiling at 120-130 ℃, and concentrating to 85% sugar degree to obtain syrup.
8. The burdock food for reducing the three highs and the preparation method thereof according to claim 2 are characterized in that the mixing of the puffed particles, the crisp particles and the auxiliary materials comprises the following specific preparation steps:
s5-1, pouring the puffed particles and the crisp particles into a stirrer, adding the pre-decocted syrup, and stirring for about 3 min;
s5-2, placing the stirred mixture into a forming and dicing machine for forming and dicing;
s5-3, cooling the blocks to 20-25 ℃;
and S5-4, packaging the cooled blocks.
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| WO2023082121A1 (en) * | 2021-11-11 | 2023-05-19 | 江苏省农业科学院 | Burdock nutritional grain meal replacement powder and preparation method therefor |
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