CN111972659A - Meal replacement powder for chia seed Chinese yam - Google Patents
Meal replacement powder for chia seed Chinese yam Download PDFInfo
- Publication number
- CN111972659A CN111972659A CN202010739631.0A CN202010739631A CN111972659A CN 111972659 A CN111972659 A CN 111972659A CN 202010739631 A CN202010739631 A CN 202010739631A CN 111972659 A CN111972659 A CN 111972659A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- yam
- chia seed
- semi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 800
- 235000020235 chia seed Nutrition 0.000 title claims abstract description 175
- 235000012054 meals Nutrition 0.000 title claims abstract description 91
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims description 33
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims description 33
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims description 33
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims description 30
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 131
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 93
- 244000068988 Glycine max Species 0.000 claims abstract description 93
- 239000002131 composite material Substances 0.000 claims abstract description 88
- 235000013336 milk Nutrition 0.000 claims abstract description 82
- 239000008267 milk Substances 0.000 claims abstract description 82
- 210000004080 milk Anatomy 0.000 claims abstract description 82
- 102000004190 Enzymes Human genes 0.000 claims abstract description 60
- 108090000790 Enzymes Proteins 0.000 claims abstract description 60
- 244000269722 Thea sinensis Species 0.000 claims abstract description 44
- 235000009569 green tea Nutrition 0.000 claims abstract description 44
- 238000002360 preparation method Methods 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 39
- 230000000694 effects Effects 0.000 claims abstract description 38
- 240000007594 Oryza sativa Species 0.000 claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 36
- 235000009566 rice Nutrition 0.000 claims abstract description 36
- 244000075850 Avena orientalis Species 0.000 claims abstract description 32
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 32
- 229920001202 Inulin Polymers 0.000 claims abstract description 31
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 31
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 31
- 229940029339 inulin Drugs 0.000 claims abstract description 31
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 31
- 244000000626 Daucus carota Species 0.000 claims abstract description 30
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 30
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 30
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 30
- 244000134552 Plantago ovata Species 0.000 claims abstract description 30
- 235000003421 Plantago ovata Nutrition 0.000 claims abstract description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 30
- 235000008397 ginger Nutrition 0.000 claims abstract description 30
- 239000010903 husk Substances 0.000 claims abstract description 24
- 239000000835 fiber Substances 0.000 claims abstract description 18
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 claims abstract description 17
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 17
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 17
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 17
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 17
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 17
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 17
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 17
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 17
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 17
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 17
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 17
- 240000005561 Musa balbisiana Species 0.000 claims abstract description 17
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 17
- 229940108924 conjugated linoleic acid Drugs 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims abstract description 17
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 16
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 16
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 15
- 244000007835 Cyamopsis tetragonoloba Species 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 120
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 120
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 120
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 120
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 120
- 235000007056 Dioscorea composita Nutrition 0.000 claims description 95
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims description 95
- 229940088598 enzyme Drugs 0.000 claims description 59
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 47
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 47
- 238000002156 mixing Methods 0.000 claims description 44
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 32
- 239000011812 mixed powder Substances 0.000 claims description 30
- 108010059892 Cellulase Proteins 0.000 claims description 23
- 229940106157 cellulase Drugs 0.000 claims description 23
- 239000004367 Lipase Substances 0.000 claims description 22
- 102000004882 Lipase Human genes 0.000 claims description 22
- 108090001060 Lipase Proteins 0.000 claims description 22
- 235000019421 lipase Nutrition 0.000 claims description 22
- 229940040461 lipase Drugs 0.000 claims description 22
- 238000005303 weighing Methods 0.000 claims description 21
- 150000001875 compounds Chemical class 0.000 claims description 19
- 244000062793 Sorghum vulgare Species 0.000 claims description 15
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 235000019713 millet Nutrition 0.000 claims description 15
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 14
- 235000008599 Poria cocos Nutrition 0.000 claims description 14
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 14
- 229940079919 digestives enzyme preparation Drugs 0.000 claims description 14
- 210000003038 endothelium Anatomy 0.000 claims description 14
- 238000001694 spray drying Methods 0.000 claims description 14
- 102000004157 Hydrolases Human genes 0.000 claims description 13
- 108090000604 Hydrolases Proteins 0.000 claims description 13
- 235000001188 Peltandra virginica Nutrition 0.000 claims description 13
- 108010064851 Plant Proteins Proteins 0.000 claims description 13
- 235000021118 plant-derived protein Nutrition 0.000 claims description 13
- 230000002159 abnormal effect Effects 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 230000000415 inactivating effect Effects 0.000 claims description 11
- 240000005979 Hordeum vulgare Species 0.000 claims description 10
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000005070 sampling Methods 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 230000009261 transgenic effect Effects 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 108010019160 Pancreatin Proteins 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 229940055695 pancreatin Drugs 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 239000009223 Psyllium Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000019419 proteases Nutrition 0.000 claims description 2
- 229940070687 psyllium Drugs 0.000 claims description 2
- 238000012797 qualification Methods 0.000 claims description 2
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims 3
- 244000248825 Peltandra virginica Species 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 230000008569 process Effects 0.000 abstract description 36
- 230000036186 satiety Effects 0.000 abstract description 23
- 235000019627 satiety Nutrition 0.000 abstract description 23
- 235000016709 nutrition Nutrition 0.000 abstract description 14
- 230000035764 nutrition Effects 0.000 abstract description 10
- 241000287828 Gallus gallus Species 0.000 abstract description 3
- 230000000295 complement effect Effects 0.000 abstract description 3
- 244000281702 Dioscorea villosa Species 0.000 description 92
- 235000013305 food Nutrition 0.000 description 29
- 235000013325 dietary fiber Nutrition 0.000 description 28
- 241000234314 Zingiber Species 0.000 description 24
- 241000220225 Malus Species 0.000 description 13
- 241000220259 Raphanus Species 0.000 description 13
- 230000004580 weight loss Effects 0.000 description 13
- 244000197580 Poria cocos Species 0.000 description 12
- 239000008213 purified water Substances 0.000 description 10
- 206010010774 Constipation Diseases 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 206010000060 Abdominal distension Diseases 0.000 description 7
- 241000209140 Triticum Species 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 7
- 108010073771 Soybean Proteins Proteins 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 6
- 235000019789 appetite Nutrition 0.000 description 6
- 230000036528 appetite Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 206010016766 flatulence Diseases 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000011160 research Methods 0.000 description 6
- 235000019710 soybean protein Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 206010000059 abdominal discomfort Diseases 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 238000013461 design Methods 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 5
- 150000004670 unsaturated fatty acids Chemical group 0.000 description 5
- 208000004998 Abdominal Pain Diseases 0.000 description 4
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 230000002045 lasting effect Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 235000021158 dinner Nutrition 0.000 description 3
- 230000003203 everyday effect Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 3
- 238000004537 pulping Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 208000002720 Malnutrition Diseases 0.000 description 2
- 235000003805 Musa ABB Group Nutrition 0.000 description 2
- 235000015266 Plantago major Nutrition 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000037208 balanced nutrition Effects 0.000 description 2
- 235000019046 balanced nutrition Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010061428 decreased appetite Diseases 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000004426 flaxseed Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 208000002551 irritable bowel syndrome Diseases 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000001071 malnutrition Effects 0.000 description 2
- 235000000824 malnutrition Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 208000015380 nutritional deficiency disease Diseases 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000021407 appetite control Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000005341 cation exchange Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- VNONINPVFQTJOC-ZGXDEBHDSA-N dioscin Chemical compound O([C@@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O[C@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@]1(OC[C@H](C)CC1)O5)C)[C@@H]1O[C@@H](C)[C@H](O)[C@@H](O)[C@H]1O VNONINPVFQTJOC-ZGXDEBHDSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000225 effect on diabetes Effects 0.000 description 1
- 230000002892 effect on hypertension Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000009360 ningdong Substances 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229940126672 traditional medicines Drugs 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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 provides chia seed yam meal replacement powder and a preparation method thereof, the chia seed yam meal replacement powder is composed of chia seed yam semi-fermentation composite powder, chia seed yam semi-enzymolysis composite powder, chia seed powder, Tiegun yam powder, instant soybean milk powder, red date powder, rice flour, purple sweet potato powder, inulin, quinoa powder, Plantago ovata seed husk powder, red bean powder, radish seed powder, hawthorn fruit powder, chicken's gizzard-skin powder, green tea powder, oat seedling powder, lotus leaf powder, dried ginger powder, banana powder, guar fiber powder, carrot powder, conjugated linoleic acid, celery powder, complex enzyme preparation powder and other raw materials, and the chia seed meal replacement powder obtained by the invention has good taste, rich nutrition and appropriate satiety by adopting a new process of ' semi-fermentation ' and ' semi-enzymolysis ' to treat partial raw materials of chia seed, Tiegun yam, red date and the like and is balanced with other functional raw materials, and has complementary advantages, the weight-reducing effect is stable and durable.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to chia seed and Chinese yam meal replacement powder and a preparation method thereof.
Background
With the development of the economic society and the improvement of the living standard of people, the obesity problem is more and more prominent, and even the normal life and the mental health of people are seriously influenced. Therefore, the problems of weight loss and healthy diet are more and more emphasized, and various weight loss products are diversified. Meal replacement powder is a weight-losing product which is popular and remarkable in effect at present, is popular and popular with various weight-losing people with the characteristics of balanced nutrition, obvious satiety, good weight-losing effect and the like since the coming of the world, and becomes a popular and healthy weight-losing product.
Chia seeds are known as super food in Europe, have protein content (mass fraction) of 15-23%, are far higher than that of traditional grains such as rice, corn, barley, wheat, millet, buckwheat and the like, and are complete high-quality protein containing 20 amino acids, which is very rare in protein carriers of plants. The fat mass fraction of chia seed is up to more than 30%, and most of the fat is unsaturated fatty acid. Especially, alpha-linolenic acid of omega-3 series accounts for more than 75% of total fatty acid amount, is higher than linseed and is the highest natural food containing alpha-linolenic acid. Omega-3 unsaturated fatty acid is 'essential unsaturated fatty acid' for human body, because the human body can not synthesize, and can only be obtained from food, the omega-3 series unsaturated fatty acid rich in chia seed can balance cholesterol and produce insulin, and is an important element for maintaining normal functions of cardiovascular and cerebrovascular systems and nervous systems. Simultaneously has good adjuvant therapy effect on hypertension and diabetes. The total dietary fiber content in chia seed is up to 34-37%, wherein the content of soluble dietary fiber is relatively high, accounting for 10-30% of total dietary fiber, and the chia seed is a high-quality fiber food. The water binding capacity, the cation exchange capacity and the water absorption capacity of the composite are all superior to that of flaxseed, vanilla, wheat bran and the like, the nutrient content is relatively high, and the composite can effectively enhance satiety, promote intestinal peristalsis and prevent constipation. In addition, chia seed is rich in antioxidant substances such as VE, VC, lecithin, caffeic acid, chlorogenic acid, etc. Also contains various minerals such as Ca, k, Mg, p, Zn, Fe, etc. Therefore, the chia seed meal powder is a high-quality raw material of meal replacement powder without difference in nutrient components.
Tiegun Chinese yam is one of the four Chinese traditional medicines, is a model of homology of medicine and food, and has high health care and nutritive value. The main components are starch, protein, saponin, choline, dioscine, mucilaginous substances, dietary fibers, free amino acids, polyphenol oxidase, Vc, VB, various minerals, trace elements and the like, and the food has the name of 'immortal food'. The preparation has the maximum effects of preventing the fat deposition of the cardiovascular system, maintaining the elasticity of blood vessels, preventing atherosclerosis and reducing subcutaneous fat deposition. The dietary fiber contained in the Tiegun yam can increase satiety, delay food emptying in the stomach, control blood sugar rise after meals, help digestion, reduce blood sugar and control appetite. The dioscorea opposita thunb is also a high-quality raw material of meal replacement powder.
Chia seeds, dioscorea opposita and the like, which are food materials with rich nutrition and unique composition, are widely applied to meal replacement powder, and a plurality of patents exist, for example, Chinese patent document CN106889521A discloses a cereal meal replacement powder and a preparation method thereof, wherein the raw materials comprise dioscorea opposita, red dates, barbary wolfberry fruits, oat, small red beans, black sesame seeds, walnut kernels, dried apples, chia seeds, quinoa, prebiotics and the like, and can replace three meals. Chinese patent document CN 108850921A discloses a chia seed formula weight-reducing meal substitute, which is prepared from partially defatted chia seeds as main materials, and milk powder, taro powder, oatmeal, soybean protein, Plantago ovata seed husk and other substances containing vitamins, minerals and trace elements, and can achieve the effects of controlling weight and balancing nutrition. However, after observing a plurality of application patents of chia seeds, iron stick yams and the like in meal replacement powder and the technical formula information of the disclosed meal replacement powder and comprehensively analyzing the feedback situation of the application effect, the inventor finds that most of domestic meal replacement powders seek indexes such as satiety, rich nutrition, comprehensive nutrition and the like in a one-piece mode, the problems of abdominal distension, abdominal pain, flatulence, gastrointestinal discomfort, constipation and the like are easily caused due to large consumption of dietary fibers and unreasonable structures of the dietary fibers in the formula, and the formula of some meal replacement powders is too complex to cause difficulty in industrial mass production. For the super food of chia seeds, most application methods are that the super food is directly crushed and then added into meal replacement powder, or the super food is added into meal replacement powder after simple rough processing (such as partial degreasing processing and the like), and further deep processing treatment and balanced matching of various effective components are lacked. Yam, red date, etc. also have similar problems. In terms of dietary fiber, although the water-soluble dietary fiber contained in chia seeds is high, the content of insoluble dietary fiber still accounts for most of the dietary fiber, the content of insoluble dietary fiber in other food materials is high (except for individual raw materials), and the satiety, weight-losing effect and the like in the high-dietary fiber meal replacement powder are maintained by the ingested soluble dietary fiber, so that the side effects of abdominal distension, constipation and the like caused by too much ingested insoluble dietary fiber are avoided, the dietary fiber structure in the chia seeds, Chinese yam, oat and other food materials is changed by an attempt, and the content and the softness of the soluble dietary fiber are improved in a proper amount, so that the improvement direction of the meal replacement powder at present and in the future is one of the improvement directions.
In addition, the problem of balanced nutrition of meal replacement powder is solved, and the limitation of increasing the content and types of nutrient substances in the formula is also realized. It is known that under the condition that a viscous substance generates strong satiety after absorbing water and swelling, the amount of nutritive substances such as macromolecular protein, polysaccharide, fat and the like added on one surface cannot achieve the absorption and utilization effects, so that how to design an optimal satiety time period and enhance the absorption and utilization of basic nutritive substances during satiety is not to disturb the normal metabolic rule of people and cause anorexia and malnutrition due to satiety weight loss, and is one of the technical problems to be solved by the meal replacement powder in the future. In addition, most meal replacement powders only adopt satiety to realize weight loss, and although the meal replacement powders are effective in a short period, the meal replacement powders can better exert long-term weight loss effects by effectively combining satiety weight loss and other weight loss methods in the long run.
Disclosure of Invention
In order to overcome the defects of the conventional chia seed series meal replacement powder, the invention starts from the aspects of deep processing treatment of chia seeds, iron stick Chinese yam, red dates and other food materials and balanced matching of other functional components, and the like, and creates a novel meal replacement powder which has the advantages of reasonable dietary fiber structure, easy control of dosage, appropriate satiety, balanced effective components, complementary advantages, reasonable matching, stable and lasting weight-reducing effect, and the like. The novel meal replacement powder has the advantages of good taste, complete nutrition, good absorption and utilization effects, stable weight-losing effect, and effective avoidance of the problems of abdominal distension, flatulence, gastrointestinal discomfort, constipation and the like.
In order to realize the purpose of the invention, the adopted technical scheme is as follows: the chia seed and Chinese yam meal replacement powder is prepared from the following formula:
5-10 parts of self-made chia seed yam semi-fermented composite powder, 5-15 parts of self-made chia seed yam semi-enzymatic hydrolysis composite powder, 10-20 parts of chia seed powder, 5-10 parts of Tiegun yam powder, 15-25 parts of self-made instant soybean milk powder, 5-10 parts of red date powder, 1-10 parts of rice powder, 1-8 parts of purple sweet potato powder, 5-8 parts of inulin, 5-10 parts of quinoa powder, 1-5 parts of Plantago ovata seed husk powder, 5-10 parts of red bean powder, 0.5-2 parts of radish seed powder, 1-3 parts of hawthorn powder, 0.1-0.3 part of endothelium corneum gigeriae galli powder, 0.5-1 part of green tea powder, 0.5-2 parts of oat seedling powder, 0.1-0.5 part of lotus leaf powder, 0.1-0.5 part of dried ginger powder, 0.5-2 parts of banana powder, 0.5-2 parts of guar fiber, 0.5-1 part of carrot powder and 0.1-0.5 part of conjugated linoleic acid, 0.1-0.5 part of celery powder and 0.05-0.3 part of complex enzyme preparation powder.
The chia seed and Chinese yam semi-fermented composite powder is prepared by the following formula and process:
30-50 parts of chia seed powder, 20-30 parts of Tiegun yam powder, 1-5 parts of red date powder, 1-5 parts of oat powder, 0.5-1 part of inulin, 1-5 parts of rice flour, 10-20 parts of self-made instant soybean milk powder, 1-5 parts of purple sweet potato powder, 1-5 parts of red bean powder, 0.1-0.5 part of green tea powder, 0.5-1 part of carrot powder, 0.5-1 part of apple powder, 1-2 parts of Angel high-activity dry yeast powder, 1-2 parts of saccharomyces cerevisiae, 1-3 parts of abnormal yeast Wiekeem and 1-3 parts of bifidobacterium lactis HN0191-3 parts.
Weighing the above chia seed powder, Tiegun yam powder, red date powder, oat flour, inulin, rice flour, soybean milk powder, purple sweet potato powder, red bean powder, green tea powder, apple powder and carrot powder in proportion, mixing uniformly in a mixer, then separating mixed powder with the weight fraction of 30-40% for later use, adding Angel high-activity dry yeast powder (purchased from Angel Yeast GmbH) and Saccharomyces cerevisiae (the strain is purchased from China Industrial microbial strains preservation management center, strain number ClCC33074) into the remaining 60-70% of mixed powder, adding water in the proportion of 2.5:1, mixing uniformly in a dough mixer, fermenting at 28-35 deg.C for 1-2 hours, adding abnormal yeast Hank (the strain is purchased from Sichuan province food fermentation industry research institute, JC number JC31194), fermenting at 28-30 deg.C for 1-2 hr, adding Bifidobacterium lactis HN019 (the strain is from Shanghai Xian agricultural biotechnology limited), fermenting at 35-37 deg.C for 1-2 hr, adding 30-40% of the powder into the fermented system, stirring, inactivating and drying at 60-70 deg.C, pulverizing the semi-fermented mixed powder when the water content is less than or equal to 2% and the total number of colonies is less than or equal to 500cfu/g, and sieving with 60 mesh sieve to obtain the semi-fermented composite powder.
The chia seed yam semi-enzymatic hydrolysis composite powder is prepared by the following formula and process:
30-50 parts of chia seed powder, 20-40 parts of Tiegun yam powder, 5-10 parts of quinoa powder, 1-5 parts of barley powder, 1-5 parts of red date powder, 1-3 parts of dried ginger powder, 1-5 parts of green tea powder, 1-5 parts of Plantago ovata husk powder, 1-5 parts of tuckahoe powder, 0.5-2.0 parts of millet powder, 0.2-0.5 part of lipase, 0.3-0.6 part of plant protein hydrolase, 0.2-0.5 part of compound flavor enzyme and 0.3-0.6 part of compound cellulase (the lipase, the plant protein hydrolase, the compound flavor enzyme and the compound cellulase are all purchased from Hengheng Henghua Daozheng Biotech Co., Ltd.).
Weighing the chia seed powder, the Tiegun yam powder, the quinoa powder, the barley powder, the red date powder, the dried ginger powder, the green tea powder, the Plantain seed husk powder, the tuckahoe powder and the millet powder, adding water according to the proportion of the powder to water being 1:10-15 for dissolving, then adding 0.2-0.5 part of lipase for enzymolysis at the temperature of 40-50 ℃, adding plant protease and compound flavor enzyme after 1 hour, adding 0.3-0.6 part of compound cellulase after continuing enzymolysis for 1 hour at the temperature of 50-55 ℃, continuing enzymolysis for 2-4 hours at the temperature of 50-55 ℃, and then heating to 85 ℃ for enzyme deactivation for 10-15 minutes. And then carrying out vacuum concentration and spray drying on the system after enzymolysis to obtain the chia seed yam semi-enzymolysis composite powder.
The self-made instant soybean milk powder is prepared by the following process:
soaking non-transgenic soybean in water at a ratio of 1:5 for 6-18 hr (i.e. 6 hr in summer and 18 hr in winter), cleaning, pulping with a pulping machine at a ratio of 1:8, adjusting pH of the first grinded milk to 6.5 with 10% edible NaOH solution, pulping for the second time, filtering to remove bean dregs, adding 0.3-0.5% (by weight of soybean) of soybean enzyme (from Henghua Daozhou bioscience, Inc. in Nanning), stirring at 54-56 deg.C and pH of 6.5-7.0 for enzymolysis for 30min, heating to boiling, inactivating enzyme and cooking, vacuum concentrating and spray drying the enzyme-inactivated and cooked soybean milk to obtain sugar-free instant soybean milk powder with water content of about 2%.
The compound enzyme preparation powder is one or more of the following enzyme preparations: lipase, papain, pancreatin, composite cellulase and amylase.
The final product of the chia seed and Chinese yam meal replacement powder is prepared by the following process:
the preparation method comprises the steps of weighing self-made chia seed yam semi-fermentation composite powder, self-made chia seed yam semi-enzymolysis composite powder, self-made instant soybean milk powder, chia seed powder, Tiegun yam powder, red date powder, rice flour, red bean powder, purple sweet potato powder, limai powder, inulin, psyllium husk powder, radish seed powder, hawthorn powder, green tea powder, endothelium corneum gigeriae galli powder, oat seedling powder, dried ginger powder, lotus leaf powder, banana powder, celery powder, guar fibers, carrot powder, conjugated linoleic acid and composite enzyme preparation powder in a formula according to a proportion, adding the mixture into a mixing stirrer, mixing and stirring for 20-30 minutes, uniformly sampling, inspecting and packaging to obtain the chia seed yam meal replacement powder.
The invention has the beneficial effects that: the insoluble dietary fibers in the chia seeds, the Tiegun yams and other food materials are converted into the soluble dietary fibers by adopting cellulase, and the soluble dietary fibers are matched with the plantain seed shell powder, inulin and other raw materials rich in the soluble dietary fibers in a balanced manner, so that the utilization value and the nutritional ingredients of the chia seeds, the Tiegun yams are improved, the content of the dietary fibers in the finally prepared chia seed yam meal replacement powder is appropriate, the structure is reasonable (the insoluble dietary fibers: the soluble dietary fibers: about 2: 1), the satiety is moderate and controllable, and the weight-losing and slimming effects are good and stable. Meanwhile, the problems of abdominal distension, abdominal pain, flatulence, constipation, gastrointestinal discomfort and the like caused by too much violent intake of insoluble dietary fibers can be avoided.
Secondly, a semi-fermentation treatment process and a semi-enzymolysis treatment process of chia seeds, Chinese yams and other food materials are creatively invented, so that various nutritional ingredients of the novel meal replacement powder are easily absorbed and digested on the premise of ensuring proper satiety and weight-reducing effect. Thereby ensuring the basic nutritional requirements of the human body during the period of meal replacement and weight loss, and avoiding malnutrition caused by gastrointestinal metabolic disorder and inappetence due to weight loss. The semi-fermentation and semi-enzymolysis process is a process for controlling the progress of fermentation and enzymolysis, and stopping fermentation or enzymolysis when a desired value is reached. The semi-fermentation process aims at converting part of indigestible components in food materials such as chia seeds, iron stick yams and the like and increasing the fragrance; the semi-enzymolysis process aims to degrade partial protein into small molecular polypeptide which is easier to absorb and utilize, convert partial insoluble dietary fiber into soluble dietary fiber, decompose partial fat into fatty acid and glycerol, and only complete conversion without separation and purification. Practice proves that the new process has obvious effect and is easy to realize industrial mass production.
And thirdly, multiple raw materials in the formula are matched in a balanced manner, and the advantages are complementary. The semi-fermented component and the semi-enzymatic component are both beneficial to digestion and absorption, and can meet the requirements of people with different constitutions and different stomachs, especially people with irritable bowel syndrome or people with irritable bowel syndrome tendency. The dual-purpose medical and edible ingredients for aiding digestion such as radish seeds, hawthorn, chicken's gizzard-membrane and the like and different kinds of complex enzyme preparations are added in the formula, so that the problems of abdominal distension, flatulence, gastrointestinal discomfort and constipation which are easily caused by common meal replacement powder are solved.
The invention adopts a mode of effectively matching satiety weight loss and conjugated linoleic acid weight loss, can achieve long-acting and short-acting combined stable and lasting weight loss effect, and simultaneously overcomes the limitation that the traditional meal replacement powder is purely dependent on satiety weight loss.
The self-made instant soybean milk powder is adopted, not only sugar components are not contained, but also soybean milk enzyme (namely soybean modified enzyme) is added, so that the self-made instant soybean milk powder has the advantages of good taste, high nutritional ingredients, good dissolving and dispersing properties, high stability, no beany flavor, no peculiar smell and the like, and the quality of the meal powder is ensured.
Sixth, the invention overturns the formula theory of the traditional meal replacement powder and goes beyond the misarea of abdominal distension, abdominal pain, flatulence and constipation caused by pursuing satiety on one side. The meal replacement mode that lunch is reserved for breakfast and dinner every day is advocated, and the satiety time is controlled in the optimal section without damaging intestines and stomach, appetite and nutrition. Meanwhile, a miszone of pursuing rich nutrition and complete nutrition in one piece is also created, and the fact that under a stronger satiety state, the digestive absorption of the nutrient components cannot be effectively increased by purely increasing the nutrient components such as protein, fat or polysaccharide and the like is found, and the problem can be effectively relieved by properly adding some enzyme preparations.
The chia seeds contain high-oil content and are mostly high-quality omega-3 series unsaturated fatty acids, which greatly help the health of human bodies, the pure degreasing removal is very serious, but the high energy caused by high fat can influence the weight-losing effect, and the problem is relieved by adding a proper amount of lipase in the invention.
Detailed Description
The present invention will be further described with reference to the following examples.
Example one
A chia seed and Chinese yam meal replacement powder and a preparation method thereof comprise the following steps:
the chia seed and Chinese yam meal replacement powder is prepared from the following formula:
the feed comprises, by weight, 5 parts of self-made chia seed yam semi-fermented composite powder, 5 parts of self-made chia seed yam semi-enzymatic composite powder, 20 parts of chia seed powder, 10 parts of Tiegun yam powder, 15 parts of self-made instant soybean milk powder, 10 parts of red date powder, 1 part of rice flour, 1 part of purple sweet potato powder, 8 parts of inulin, 10 parts of limai powder, 3 parts of Plantago ovata husk powder, 5 parts of red bean powder, 0.5 part of radish seed powder, 1 part of hawthorn fruit powder, 0.1 part of endothelium corneum gigeriae galli powder, 1 part of green tea powder, 0.5 part of oat seedling powder, 0.5 part of lotus leaf powder, 0.5 part of dried ginger powder, 0.5 part of banana powder, 0.5 part of guar fiber powder, 1 part of carrot powder, 0.5 part of conjugated linoleic acid, 0.5 part of celery powder and 0.05 part of complex enzyme preparation powder.
The self-made chia seed yam semi-fermented composite powder is prepared by the following formula and process.
The formula is as follows:
30 parts of chia seed powder, 30 parts of Tiegun yam powder, 5 parts of red date powder, 1 part of oat powder, 1 part of inulin, 5 parts of rice powder, 20 parts of self-made instant soybean milk powder, 5 parts of purple sweet potato powder, 1 part of red bean powder, 0.5 part of green tea powder, 1 part of carrot powder, 0.5 part of apple powder, 2 parts of Angel high-activity dry yeast powder, 1 part of saccharomyces cerevisiae, 1 part of abnormal Wilm's yeast and HN 0193 parts of bifidobacterium lactis.
The self-made chia seed yam semi-fermented composite powder is prepared by the following process:
weighing the above chia seed powder, Tiegun yam powder, red date powder, oat flour, inulin, rice flour, self-made instant soybean milk powder, purple sweet potato powder, red bean powder, green tea powder, carrot powder and apple powder in proportion, uniformly mixing in a mixer, then separating 40% (weight fraction) of mixed powder for later use, adding Angel high-activity dry yeast powder (purchased from Angel Yeast Gmbycis) and Saccharomyces cerevisiae (purchased from China Industrial microbial strains preservation management center, Strain number CI CC33074) into the remaining 60% of mixed powder, uniformly mixing and stirring, adding purified water in a powder ratio of 2.5:1, uniformly mixing in a dough mixer, fermenting at 30 ℃ for 2 hours, then adding abnormal Weike yeast (purchased from Sichuan province food fermentation industry research and design institute, Strain number JC31194), the fermentation was continued at 30 ℃ for 1 hour. Adding Bifidobacterium lactis HN019 (from Shanghai Xian agricultural biotechnology Co., Ltd.), fermenting at 35 deg.C for 2 hr, adding 40% of unfermented mixed powder into the fermented system, stirring, inactivating at 70 deg.C, and drying. When the total number of colonies is less than or equal to 500cfu/g and the water content is less than or equal to 2 percent, crushing the semi-fermented mixed powder, and sieving the crushed semi-fermented mixed powder with a 60-mesh sieve to obtain the self-made chia seed Chinese yam semi-fermented composite powder.
The self-made chia seed yam semi-enzymatic hydrolysis composite powder is prepared by the following formula and process.
The formula is as follows:
50 parts of chia seed powder, 20 parts of Tiegun yam powder, 10 parts of limai powder, 5 parts of barley powder, 1 part of red date powder, 3 parts of dried ginger powder, 5 parts of green tea powder, 5 parts of Plantago ovata seed husk powder, 1 part of tuckahoe powder, 0.5 part of millet powder, 0.5 part of lipase (purchased from Nanning Dong Henghua bioscience, Co., Ltd.), 0.6 part of plant protein hydrolase (purchased from Nanning Dong Henghua bioscience, Co., Ltd.), 0.2 part of composite flavor enzyme (purchased from Nanning Dong Henghua bioscience, Co., Ltd.), and 0.6 part of composite cellulase (purchased from Nanning Dong Henghua bioscience, Co., Ltd.).
The preparation process comprises the following steps:
weighing the above chia seed powder, Tiegun yam powder, quinoa wheat powder, rice powder, red date powder, dried ginger powder, green tea powder, Plantago ovata seed powder, tuckahoe powder and millet powder, and then mixing the powders: water (mass fraction) 1: 15 adding purified water, stirring uniformly, adding lipase, carrying out enzymolysis for 1 hour at 40 ℃, then adding plant protein hydrolase, stirring uniformly, carrying out enzymolysis for 1 hour at 55 ℃, then adding composite cellulase, and carrying out enzymolysis for 4 hours at 55 ℃. Then the temperature of the system is raised to 85 ℃, enzyme is inactivated for 15 minutes, and then vacuum concentration and spray drying are carried out. The chia seed yam semi-enzymatic hydrolysis composite powder is obtained.
The self-made instant soybean milk powder is prepared by the following process.
According to the non-transgenic soybean: soaking soybeans for 10 hours at a ratio of 1:5, cleaning, and then mixing the soybeans: the milk is ground by a refiner with a water ratio of 1:8, and the first ground milk is adjusted to ph 6.5 by a 10% edible NaOH solution. And then secondary grinding is carried out, the ground milk is filtered to remove residues, 0.5 percent (by weight of soybeans) of soybean milk enzyme (namely soybean protein modified enzyme, purchased from bioscience ltd. Hengcheng Huadao, Nanning) is added into the obtained filtrate (namely raw soybean milk), the mixture is stirred and enzymolyzed for 30 minutes at the temperature of 56 ℃ and under the condition that the pH is 7.0 (the system is adjusted to be 7.0 by continuously using 10 percent NaOH solution), and then the temperature is raised to boiling, thus completing enzyme deactivation and cooking. Then vacuum concentration and spray drying are carried out to obtain the sugar-free self-made instant soybean milk powder with the water content less than or equal to 2 percent.
The compound enzyme preparation powder consists of the following enzyme preparations: papain 0.02 part, pancreatin 0.02 part, cellulase 0.01 part (all three enzyme preparations are from south Ningdong Henghuadao Biotech Co., Ltd.)
The chia seed and Chinese yam meal replacement powder is prepared by the following process:
the food powder is prepared by weighing self-made chia seed yam semi-fermented composite powder, self-made chia seed yam semi-enzymatic composite powder, chia seed powder, Tiegun yam powder, self-made instant soybean milk powder, red date powder, rice powder, purple sweet potato powder, inulin, rye powder, Plantago ovata shell powder, red bean powder, radish seed powder, hawthorn powder, endothelium corneum gigeriae galli powder, green tea powder, oat seedling powder, lotus leaf powder, dried ginger powder, banana powder, guar fiber powder, carrot powder, conjugated linoleic acid, celery powder and complex enzyme preparation powder in proportion, adding the weighed materials into a mixing stirrer, mixing and stirring for 30 minutes, uniformly sampling, inspecting, packaging after qualification, and thus obtaining the chia seed yam meal powder of the embodiment of the invention.
Example two
A chia seed and Chinese yam meal replacement powder and a preparation method thereof comprise the following steps:
the chia seed and Chinese yam meal replacement powder is prepared from the following formula:
10 parts of self-made chia seed yam semi-fermented composite powder, 7.5 parts of self-made chia seed yam semi-enzymatic composite powder, 10 parts of chia seed powder, 5 parts of Tiegun yam powder, 20 parts of self-made instant soybean milk powder, 5 parts of red date powder, 5 parts of rice powder, 2 parts of purple sweet potato powder, 5 parts of inulin, 5 parts of quinoa wheat powder, 4 parts of Plantago ovata husk powder, 10 parts of red bean powder, 2 parts of radish seed powder, 3 parts of hawthorn fruit powder, 0.3 part of chicken's gizzard-membrane powder, 0.5 part of green tea powder, 2 parts of oat seedling powder, 0.1 part of lotus leaf powder, 0.1 part of dried ginger powder, 2 parts of banana powder, 1 part of guar fiber composite enzyme powder, 0.5 part of carrot powder, 0.1 part of conjugated linoleic acid, 0.1 part of celery powder and 0.3 part of preparation powder.
The self-made chia seed yam semi-fermented composite powder is prepared by the following formula and process.
The formula is as follows:
50 parts of chia seed powder, 20 parts of Tiegun yam powder, 1 part of red date powder, 5 parts of oat powder, 0.5 part of inulin, 1 part of rice powder, 15 parts of self-made instant soybean milk powder, 1 part of purple sweet potato powder, 5 parts of red bean powder, 0.1 part of green tea powder, 0.5 part of carrot powder, 1 part of apple powder, 1.5 parts of Angel high-activity dry yeast powder, 1.5 parts of saccharomyces cerevisiae, 3 parts of anormal hamm yeast and HN 0192 parts of bifidobacterium lactis.
The self-made chia seed yam semi-fermented composite powder is prepared by the following process:
weighing the above chia seed powder, the Tiegun yam powder, the red date powder, the oat powder, the inulin, the rice powder, the self-made instant soybean milk powder, the purple sweet potato powder, the red bean powder, the green tea powder, the carrot powder and the apple powder in proportion, uniformly mixing in a mixer, then separating out 35% (mass fraction) of mixed powder for later use, adding Angel high-activity dry yeast powder and saccharomyces cerevisiae (the strain is purchased from China Industrial microbial strain preservation management center and has the strain number CICC 33074), uniformly mixing and stirring, and then adding purified water according to the ratio of the powder to water being 2.5: 1. Mixing in dough mixer, fermenting at 28 deg.C for 1 hr, adding abnormal yeast (strain number JC31194, available from research and design institute of food fermentation industry in Sichuan province), and fermenting at 28 deg.C for 1 hr. Adding Bifidobacterium lactis HN019 (from Shanghai Xian agricultural biotechnology Co., Ltd.), fermenting at 37 deg.C for 1.5 hr, adding 35% of unfermented mixed powder into the fermented system, stirring, inactivating at 60 deg.C, and drying. When the total number of colonies is less than or equal to 500cfu/g and the water content is less than or equal to 2 percent, crushing the semi-fermented mixed powder, and sieving the crushed semi-fermented mixed powder with a 60-mesh sieve to obtain the self-made chia seed Chinese yam semi-fermented composite powder.
The self-made chia seed yam semi-enzymatic hydrolysis composite powder is prepared by the following formula and process.
The formula is as follows:
30 parts of chia seed powder, 40 parts of Tiegun yam powder, 5 parts of limai powder, 1 part of barley powder, 5 parts of red date powder, 1 part of dried ginger powder, 4 parts of green tea powder, 4 parts of Plantago ovata seed husk powder, 4 parts of tuckahoe powder, 2.0 parts of millet powder, 0.4 part of lipase (purchased from Nanning Dong Henghua bioscience, Co., Ltd.), 0.5 part of plant protein hydrolase (purchased from Nanning Dong Henghua bioscience, Co., Ltd.), 0.5 part of composite flavor enzyme (purchased from Nanning Dong Henghua bioscience, Co., Ltd.), and 0.3 part of composite cellulase (purchased from Nanning Dong Henghua bioscience, Co., Ltd.).
The preparation process comprises the following steps:
weighing the above chia seed powder, Tiegun yam powder, quinoa wheat powder, rice powder, red date powder, dried ginger powder, green tea powder, Plantago ovata seed powder, tuckahoe powder and millet powder, and then mixing the powders: water (mass fraction) 1:10 adding purified water, stirring uniformly, adding lipase, carrying out enzymolysis for 1 hour at 50 ℃, then adding plant protein hydrolase, stirring uniformly, carrying out enzymolysis for 2 hours at 50 ℃, then adding composite cellulase, and carrying out enzymolysis for 4 hours at 55 ℃. Then the temperature of the system is raised to 85 ℃, the enzyme is inactivated for 12 minutes, and then vacuum concentration and spray drying are carried out. The chia seed yam semi-enzymatic hydrolysis composite powder is obtained.
The self-made instant soybean milk powder is prepared by the following process.
According to the non-transgenic soybean: soaking soybeans for 6 hours in a ratio of 1:5, cleaning, and then mixing the soybeans: grinding the soybean milk with a grinder in a ratio of 1:8, adjusting the pH of the primarily ground soybean milk to 6.5 with 10% edible NaOH solution, grinding the soybean milk for the second time, filtering the ground soybean milk to remove residues, adding 0.2% (by weight of soybeans) of soybean milk enzyme (soybean protein modified enzyme, purchased from Nanning Donghuanghua Daozhi Biotech Co., Ltd.) into the obtained filtrate (i.e., raw soybean milk), stirring and performing enzymolysis for 20 minutes at 54 ℃ and pH of 6.5, and heating to boil to complete enzyme deactivation and cooking. Then vacuum concentration and spray drying are carried out to obtain the sugar-free self-made instant soybean milk powder with the water content less than or equal to 2 percent.
The compound enzyme preparation powder consists of the following enzyme preparations: papain 0.1 part, lipase 0.1 part, cellulase 0.1 part (the three enzyme preparations are all purchased from Nanning Donghuanghua Dao Biotech Co., Ltd.)
The chia seed and Chinese yam meal replacement powder is prepared by the following process:
the food powder is prepared by weighing self-made chia seed yam semi-fermented composite powder, self-made chia seed yam semi-enzymatic composite powder, chia seed powder, Tiegun yam powder, self-made instant soybean milk powder, red date powder, rice powder, purple sweet potato powder, inulin, limai powder, Plantago ovata seed husk powder, red bean powder, radish seed powder, hawthorn fruit powder, endothelium corneum gigeriae galli powder, green tea powder, oat seedling powder, lotus leaf powder, dried ginger powder, banana powder, guar fiber powder, carrot powder, conjugated linoleic acid, celery powder and complex enzyme preparation powder in proportion, adding the weighed materials into a mixing stirrer, mixing and stirring for 30 minutes, sampling and inspecting after uniform, packaging after qualified, and obtaining the chia seed yam meal powder of the embodiment of the invention.
EXAMPLE III
A chia seed and Chinese yam meal replacement powder and a preparation method thereof comprise the following steps:
the chia seed and Chinese yam meal replacement powder is prepared from the following formula:
6 parts of self-made chia seed yam semi-fermented composite powder, 9 parts of self-made chia seed yam semi-enzymatic composite powder, 15 parts of chia seed powder, 8 parts of Tiegun yam powder, 18 parts of self-made instant soybean milk powder, 7 parts of red date powder, 6 parts of rice flour, 2 parts of purple sweet potato powder, 6 parts of inulin, 7 parts of limai powder, 2 parts of Plantago ovata husk powder, 8 parts of red bean powder, 1 part of radish seed powder, 1.5 parts of hawthorn fruit powder, 0.15 part of endothelium corneum gigeriae galli powder, 0.6 part of green tea powder, 0.8 part of oat seedling powder, 0.2 part of lotus leaf powder, 0.2 part of dried ginger powder, 0.8 part of banana powder, 0.2 part of guar gum fiber powder, 0.6 part of carrot powder, 0.4 part of conjugated linoleic acid, 0.2 part of celery powder and 0.1 part of preparation powder.
The self-made chia seed yam semi-fermented composite powder is prepared by the following formula and process.
The formula is as follows:
40 parts of chia seed powder, 25 parts of Tiegun yam powder, 3 parts of red date powder, 3 parts of oat powder, 0.6 part of inulin, 3 parts of rice powder, 19 parts of self-made instant soybean milk powder, 2 parts of purple sweet potato powder, 2 parts of red bean powder, 0.2 part of green tea powder, 0.6 part of carrot powder, 0.8 part of apple powder, 1 part of Angel high-activity dry yeast powder, 1.5 parts of saccharomyces cerevisiae, 1 part of anormal hamm yeast and HN 0192.5 parts of bifidobacterium lactis.
The self-made chia seed yam semi-fermented composite powder is prepared by the following process:
weighing the above chia seed powder, the Tiegun yam powder, the red date powder, the oat powder, the inulin, the rice powder, the self-made instant soybean milk powder, the purple sweet potato powder, the red bean powder, the green tea powder, the carrot powder and the apple powder in proportion, uniformly mixing in a mixer, separating 30% (mass fraction) of mixed powder for later use, adding Angel high-activity dry yeast powder (purchased from Angel Yeast Gmbycis) and saccharomyces cerevisiae (purchased from China Industrial microbial cultures preservation management center, with the strain number CICC 33074) into the remaining 70% of mixed powder, uniformly mixing and stirring, and adding purified water according to the proportion of powder water to 2.5: 1. Mixing in dough mixer, fermenting at 29 deg.C for 2 hr, adding abnormal yeast (strain number JC31194, available from research and design institute of food fermentation industry in Sichuan province), and fermenting at 30 deg.C for 1 hr. Adding Bifidobacterium lactis HN019 (from Shanghai Xian agricultural biotechnology Co., Ltd.), fermenting at 36 deg.C for 1.5 hr, adding 30% of unfermented mixed powder into the fermented system, stirring, inactivating at 70 deg.C, and drying. When the total number of the bacterial colonies of the strain is less than or equal to 500cfu/g and the water content is less than or equal to 2 percent, crushing the semi-fermented mixed powder, and sieving the crushed semi-fermented mixed powder with a 60-mesh sieve to obtain the self-made chia seed Chinese yam semi-fermented composite powder.
The self-made chia seed yam semi-enzymatic hydrolysis composite powder is prepared by the following formula and process.
The formula is as follows:
40 parts of chia seed powder, 30 parts of Tiegun yam powder, 9 parts of limai powder, 4 parts of barley powder, 3 parts of red date powder, 2 parts of dried ginger powder, 3 parts of green tea powder, 3 parts of Plantago ovata seed husk powder, 5 parts of poria cocos powder, 1 part of millet powder, 0.2 part of lipase (purchased from Nanning Dong Henghua biological science and technology limited), 0.3 part of plant protein hydrolase (purchased from Nanning Dong Henghua biological science and technology limited), 0.3 part of composite flavor enzyme (purchased from Nanning Dong Henghua biological science and technology limited), and 0.5 part of composite cellulase (purchased from Nanning Dong Henghua biological science and technology limited).
The preparation process comprises the following steps:
weighing the above chia seed powder, Tiegun yam powder, quinoa wheat powder, rice powder, red date powder, dried ginger powder, green tea powder, Plantago ovata seed powder, tuckahoe powder and millet powder, and then mixing the powders: water (mass fraction) 1: 12 adding purified water, stirring uniformly, adding lipase, carrying out enzymolysis for 1 hour at 45 ℃, then adding plant protein hydrolase, stirring uniformly, carrying out enzymolysis for 1 hour at 53 ℃, then adding composite cellulase, and carrying out enzymolysis for 3 hours at 53 ℃. And then heating the system to 85 ℃, inactivating enzyme for 10 minutes, and then carrying out vacuum concentration and spray drying to obtain the chia seed yam semi-enzymatic hydrolysis composite powder.
The self-made instant soybean milk powder is prepared by the following process.
According to the non-transgenic soybean: soaking soybeans for 12 hours at a ratio of 1:5, cleaning, and then mixing the soybeans: the milk is ground by a refiner with a water ratio of 1:8, and the first ground milk is adjusted to ph 6.5 by a 10% edible NaOH solution. And then secondary grinding is carried out, the ground milk is filtered to remove residues, 0.3 percent of soybean milk enzyme (namely soybean protein modified enzyme, purchased from national institute of science and technology limited in Tong of Nanning) is added into the obtained filtrate (namely raw soybean milk), the mixture is stirred and enzymolyzed for 30 minutes at the temperature of 55 ℃ and under the condition that the pH value is 6.8 (the system is adjusted to 6.8 by continuously using 10 percent of NaOH solution), and then the temperature is raised to boiling, thus completing enzyme deactivation and cooking. Then vacuum concentration and spray drying are carried out to obtain the sugar-free self-made instant soybean milk powder with the water content less than or equal to 2 percent.
The compound enzyme preparation powder consists of the following enzyme preparations: 0.05 part of lipase, 0.02 part of pancreatin and 0.03 part of compound cellulase (the three enzyme preparations are all purchased from Nanning Donghuanhuadao biological science and technology limited company)
The chia seed and Chinese yam meal replacement powder is prepared by the following process:
the food powder is prepared by weighing self-made chia seed yam semi-fermented composite powder, self-made chia seed yam semi-enzymatic composite powder, chia seed powder, Tiegun yam powder, self-made instant soybean milk powder, red date powder, rice powder, purple sweet potato powder, inulin, limai powder, Plantago ovata seed husk powder, red bean powder, radish seed powder, hawthorn fruit powder, endothelium corneum gigeriae galli powder, green tea powder, oat seedling powder, lotus leaf powder, dried ginger powder, banana powder, guar fiber powder, carrot powder, conjugated linoleic acid, celery powder and complex enzyme preparation powder in proportion, adding the weighed materials into a mixing stirrer, mixing and stirring for 30 minutes, sampling and inspecting after uniform, packaging after qualified, and obtaining the chia seed yam meal powder of the third embodiment of the invention.
Example four
A chia seed and Chinese yam meal replacement powder and a preparation method thereof comprise the following steps:
the chia seed and Chinese yam meal replacement powder is prepared from the following formula:
7 parts of self-made chia seed yam semi-fermented composite powder, 15 parts of self-made chia seed yam semi-enzymatic composite powder, 16 parts of chia seed powder, 7 parts of Tiegun yam powder, 16 parts of self-made instant soybean milk powder, 6 parts of red date powder, 2 parts of rice flour, 3 parts of purple sweet potato powder, 7 parts of inulin, 6 parts of limai flour, 1 part of Plantago ovata husk powder, 6 parts of red bean powder, 0.6 part of radish seed powder, 2 parts of hawthorn fruit powder, 0.2 part of endothelium corneum gigeriae galli powder, 0.7 part of green tea powder, 1 part of oat seedling powder, 0.3 part of lotus leaf powder, 0.3 part of dried ginger powder, 1.2 parts of banana powder, 1.2 parts of guar fiber powder, 0.7 part of carrot powder, 0.25 part of conjugated linoleic acid, 0.3 part of celery powder and 0.2 part of complex enzyme preparation powder.
The self-made chia seed yam semi-fermented composite powder is prepared by the following formula and process.
The formula is as follows:
35 parts of chia seed powder, 35 parts of Tiegun yam powder, 1.5 parts of red date powder, 1.5 parts of oat powder, 0.7 part of inulin, 2 parts of rice powder, 16 parts of self-made instant soybean milk powder, 4 parts of purple sweet potato powder, 3 parts of red bean powder, 0.4 part of green tea powder, 0.7 part of carrot powder, 0.7 part of apple powder, 1.8 parts of Angel high-activity dry yeast powder, 2 parts of saccharomyces cerevisiae, 2.5 parts of abnormal Wilm yeast and 0191 parts of bifidobacterium lactis HN.
The self-made chia seed yam semi-fermented composite powder is prepared by the following process:
weighing the chia seed powder, the Tiegun yam powder, the red date powder, the oat powder, the inulin, the rice powder, the self-made instant soybean milk powder, the purple sweet potato powder, the red bean powder, the green tea powder, the carrot powder and the apple powder in proportion, after being mixed evenly in a mixer, 38 percent (mass fraction) of mixed powder is separated for standby, and in the rest 62 percent of mixed powder, adding Angel high-activity dry yeast powder (purchased from Angel Yeast GmbH) and Saccharomyces cerevisiae (strain purchased from China Industrial microorganism culture Collection center, strain number CICC 33074), mixing, stirring, and making into powder: adding purified water according to the proportion of 2.5:1, mixing in dough mixer, fermenting at 35 deg.C for 1 hr, adding abnormal yeast (strain number JC31194, available from research and design institute of food fermentation industry in Sichuan province), and fermenting at 30 deg.C for 1 hr. Adding Bifidobacterium lactis HN019 (from Shanghai Xian agricultural biotechnology Co., Ltd.), fermenting at 35 deg.C for 2 hr, adding 38% of unfermented mixed powder into the fermented system, stirring, inactivating at 70 deg.C, and drying. When the total number of colonies is less than or equal to 500cfu/g and the water content is less than or equal to 2 percent, crushing the semi-fermented mixed powder, and sieving the crushed semi-fermented mixed powder with a 60-mesh sieve to obtain the self-made chia seed Chinese yam semi-fermented composite powder.
The self-made chia seed yam semi-enzymatic hydrolysis composite powder is prepared by the following formula and process.
The formula is as follows:
45 parts of chia seed powder, 33 parts of Tiegun yam powder, 7 parts of limai powder, 3 parts of barley powder, 2 parts of red date powder, 2.5 parts of dried ginger powder, 2 parts of green tea powder, 1 part of Plantago ovata seed husk powder, 3 parts of tuckahoe powder, 1.5 parts of millet powder, 0.3 part of lipase (purchased from Nanning Dong Henghua bioscience), 0.4 part of plant protein hydrolase (purchased from Nanning Dong Henghua bioscience Co., Ltd.), 0.45 part of composite flavor enzyme (purchased from Nanning Dong Henghua bioscience Co., Ltd.), and 0.4 part of composite cellulase (purchased from Nanning Dong Henghua bioscience Co., Ltd.).
The preparation process comprises the following steps:
weighing the above chia seed powder, Tiegun yam powder, quinoa wheat powder, rice powder, red date powder, dried ginger powder, green tea powder, Plantago ovata seed powder, tuckahoe powder and millet powder, and then mixing the powders: water (mass fraction) 1: 13 adding purified water, stirring uniformly, adding lipase, carrying out enzymolysis for 1 hour at the temperature of 46 ℃, then adding plant protein hydrolase, stirring uniformly, carrying out enzymolysis for 1 hour at the temperature of 54 ℃, then adding compound cellulase, and carrying out enzymolysis for 2.5 hours at the temperature of 54 ℃. And then heating the system to 85 ℃, inactivating enzyme for 13 minutes, and then carrying out vacuum concentration and spray drying to obtain the chia seed yam semi-enzymatic hydrolysis composite powder.
The self-made instant soybean milk powder is prepared by the following process.
According to the non-transgenic soybean: soaking soybeans for 8 hours at a ratio of 1:5, cleaning, and then mixing the soybeans: the milk is ground by a refiner with a water ratio of 1:8, and the primarily ground milk is adjusted to Ph 6.5 by a 10% edible NaOH solution. And then secondary grinding is carried out, the ground milk is filtered to remove residues, 0.35 percent (by weight of soybeans) of soybean milk enzyme (namely soybean protein modified enzyme, purchased from bioscience ltd. Henghuadao, Dongning) is added into the obtained filtrate (namely raw soybean milk), the mixture is stirred and enzymolyzed for 30 minutes at the temperature of 54 ℃ and under the condition that the pH is 6.9 (the system is adjusted to be 6.9 by continuously using 10 percent NaOH solution), and then the temperature is raised to boiling, thus completing enzyme deactivation and cooking. Then vacuum concentration and spray drying are carried out to obtain the sugar-free self-made instant soybean milk powder with the water content less than or equal to 2 percent.
The compound enzyme preparation powder consists of the following enzyme preparations:
amylase 0.05 part, lipase 0.05 part, and cellulase 0.1 part (all three enzyme preparations are from Nanning Donghuanhuadao Biotech Co., Ltd.)
The chia seed and Chinese yam meal replacement powder is prepared by the following process:
the preparation method comprises the following steps of weighing self-made chia seed yam semi-fermentation composite powder, self-made chia seed yam semi-enzymolysis composite powder, chia seed powder, Tiegun yam powder, self-made instant soybean milk powder, red date powder, rice powder, purple sweet potato powder, inulin, limai powder, Plantago ovata seed husk powder, red bean powder, radish seed powder, hawthorn fruit powder, endothelium corneum gigeriae galli powder, green tea powder, oat seedling powder, lotus leaf powder, dried ginger powder, banana powder, guar fiber powder, carrot powder, conjugated linoleic acid, celery powder and composite enzyme preparation powder in proportion, adding the weighed materials into a mixing stirrer, mixing and stirring for 20 minutes, sampling and inspecting after uniform, packaging after qualified, and obtaining the chia seed yam meal replacement powder.
EXAMPLE five
A chia seed and Chinese yam meal replacement powder and a preparation method thereof comprise the following steps:
the chia seed and Chinese yam meal replacement powder is prepared from the following formula:
8 parts of self-made chia seed yam semi-fermented composite powder, 12 parts of self-made chia seed yam semi-enzymatic composite powder, 12 parts of chia seed powder, 6 parts of Tiegun yam powder, 25 parts of self-made instant soybean milk powder, 5.5 parts of red date powder, 2.5 parts of rice flour, 1.5 parts of purple sweet potato powder, 5.5 parts of inulin, 5 parts of limai powder, 2.5 parts of Plantago ovata shell powder, 5.5 parts of red bean powder, 0.9 part of radish seed powder, 1.8 parts of hawthorn powder, 0.2 part of endothelium corneum gigeriae galli powder, 0.7 part of green tea powder, 1.2 parts of oat seedling powder, 0.25 part of lotus leaf powder, 0.25 part of dried ginger powder, 0.6 part of banana powder, 1.5 parts of guar fiber powder, 0.85 part of carrot powder, 0.25 part of conjugated linoleic acid, 0.35 part of celery powder and 0.25 part of preparation agent powder.
The self-made chia seed yam semi-fermented composite powder is prepared by the following formula and process.
The formula is as follows:
45 parts of chia seed powder, 24 parts of Tiegun yam powder, 4 parts of red date powder, 4 parts of oat powder, 0.8 part of inulin, 4 parts of rice powder, 10 parts of self-made instant soybean milk powder, 3 parts of purple sweet potato powder, 4 parts of red bean powder, 0.3 part of green tea powder, 0.9 part of carrot powder, 0.8 part of apple powder, 1.3 parts of Angel high-activity dry yeast powder, 1.8 parts of saccharomyces cerevisiae, 1.5 parts of abnormal Wilm yeast and HN 0191.5 parts of bifidobacterium lactis.
The self-made chia seed yam semi-fermented composite powder is prepared by the following process:
weighing the above chia seed powder, Tiegun yam powder, red date powder, oat powder, inulin, rice powder, self-made instant soybean milk powder, purple sweet potato powder, red bean powder, green tea powder, carrot powder and apple powder in proportion, uniformly mixing in a mixer, separating 39% (mass fraction) of mixed powder for later use, adding Angel high-activity dry yeast powder (purchased from Angel Yeast stock Co., Ltd.) and Saccharomyces cerevisiae (purchased from China Industrial microbial cultures preservation management center, with the strain number CICC 33074) into the remaining 61% of mixed powder, uniformly mixing and stirring, and adding purified water according to the proportion of powder water to 2.5: 1. Mixing in dough mixer, fermenting at 33 deg.C for 1.5 hr, adding abnormal yeast (strain number JC31194, available from research institute of food fermentation industry in Sichuan province), and fermenting at 29 deg.C for 1.5 hr. Adding Bifidobacterium lactis HN019 (from Shanghai Xian agricultural biotechnology Co., Ltd.), fermenting at 36 deg.C for 1.5 hr, adding 39% of unfermented mixed powder into the fermented system, stirring, inactivating at 60 deg.C, and drying. When the total number of colonies is less than or equal to 500cfu/g and the water content is less than or equal to 2 percent, crushing the semi-fermented mixed powder, and sieving the crushed semi-fermented mixed powder with a 60-mesh sieve to obtain the self-made chia seed Chinese yam semi-fermented composite powder.
The self-made chia seed yam semi-enzymatic hydrolysis composite powder is prepared by the following formula and process.
The formula is as follows:
38 parts of chia seed powder, 38 parts of Tiegun yam powder, 6 parts of limai powder, 4.5 parts of barley powder, 4 parts of red date powder, 1.5 parts of dried ginger powder, 3 parts of green tea powder, 2 parts of Plantago ovata seed husk powder, 2.2 parts of tuckahoe powder, 0.8 part of millet powder, 0.35 part of lipase (purchased from Nanning Dong Henghua Daozhi Biotech Co., Ltd.), 0.45 part of plant protein hydrolase (purchased from Nanning Dong HenghuaDaozhi Biotech Co., Ltd.), 0.4 part of composite flavor enzyme, 0.45 part of composite cellulase (purchased from Nanning Dong HenghuaDaozhi Biotech Co., Ltd.)
The preparation process comprises the following steps:
weighing the above chia seed powder, Tiegun yam powder, quinoa wheat powder, rice powder, red date powder, dried ginger powder, green tea powder, Plantago ovata seed powder, tuckahoe powder and millet powder, and then mixing the powders: water (mass fraction) 1: 14 adding purified water, stirring uniformly, adding lipase, carrying out enzymolysis for 1 hour at 42 ℃, then adding plant protein hydrolase, stirring uniformly, carrying out enzymolysis for 1 hour at 52 ℃, then adding composite cellulase, and carrying out enzymolysis for 3.5 hours at 52 ℃. And then heating the system to 85 ℃, inactivating enzyme for 10 minutes, and then carrying out vacuum concentration and spray drying to obtain the chia seed yam semi-enzymatic hydrolysis composite powder.
The self-made instant soybean milk powder is prepared by the following process.
According to the non-transgenic soybean: soaking soybeans for 18 hours at a ratio of 1:5, cleaning, and then mixing the soybeans: the milk is ground by a refiner with a water ratio of 1:8, and the first ground milk is adjusted to ph 6.5 by a 10% edible NaOH solution. And then secondary grinding is carried out, the ground milk is filtered to remove residues, 0.4 percent (by weight of soybeans) of soybean milk enzyme (namely soybean protein modified enzyme, purchased from bioscience ltd. Hengchang, China) is added into the obtained filtrate (namely raw soybean milk), the mixture is stirred and enzymolyzed for 30 minutes at the temperature of 55 ℃ and under the condition that the pH value is 6.6 (the system is continuously adjusted to the pH value of 6.6 by 10 percent of NaOH solution), and then the temperature is raised to boiling, thus completing enzyme deactivation and cooking. Then vacuum concentration and spray drying are carried out to obtain the sugar-free self-made instant soybean milk powder with the water content less than or equal to 2 percent.
The compound enzyme preparation powder consists of the following enzyme preparations: papain 0.05 part, pancreatin 0.05 part, amylase 0.05 part, lipase 0.05 part, and cellulase 0.05 part (the five enzyme preparations are from Nanning Donghuanghua Dai Biotech Co., Ltd.)
The chia seed and Chinese yam meal replacement powder is prepared by the following process:
the food powder is prepared by weighing self-made chia seed yam semi-fermented composite powder, self-made chia seed yam semi-enzymatic composite powder, chia seed powder, Tiegun yam powder, self-made instant soybean milk powder, red date powder, rice powder, purple sweet potato powder, inulin, limai powder, Plantago ovata seed husk powder, red bean powder, radish seed powder, hawthorn fruit powder, endothelium corneum gigeriae galli powder, green tea powder, oat seedling powder, lotus leaf powder, dried ginger powder, banana powder, guar fiber powder, carrot powder, conjugated linoleic acid, celery powder and complex enzyme preparation powder in proportion, adding the weighed materials into a mixing stirrer, mixing and stirring for 25 minutes, sampling and inspecting after uniform, packaging after qualified, and obtaining the chia seed yam meal powder.
The samples obtained in the first, second, third, fourth and fifth examples are respectively numbered as sample No. 1, sample No. 2, sample No. 3, sample No. 4 and sample No. 5, and partial index tests are carried out, and the results are shown in the first table.
TABLE part index test (in 100g sample weight fraction)
The results in the table I show that the chia seed yam meal replacement powder disclosed by the invention has the characteristics of low calorie, low fat content, high protein content, proper dietary fiber content, reasonable structure and the like, and by combining the recommended meal replacement weight-losing mode of eating two meals in the morning and at night every day and normal lunch, under the condition that 27-54g meal replacement powder is eaten in each meal, the total energy provided by the meal replacement powder per day is about 200-400 kcal, and the total energy intake during meal replacement can be controlled below 1000 kcal by adding 500-600 kcal of energy provided by normal lunch. Under the conditions of proper satiety and basic nutrition guarantee, a reliable material basis can be provided for weight reduction.
The product efficacy data are as follows:
506 obese citizens aged 18-68 years adopt a meal replacement mode of breakfast, dinner and normal diet at noon every day, and the feedback condition after three months of continuous meal replacement is as follows: 85% of users reflect: the meal replacement powder has good taste, and can maintain satiety for 3.5-4 hours when a user eats one package (27 g) of meal replacement powder, no discomfort in the middle, no gastrointestinal discomfort such as abdominal distension, flatulence and abdominal pain, no influence on appetite of lunch, and no need of increasing appetite of lunch. One or two (27 g or 54g) bags are eaten at dinner, so that under the condition of normal work and rest, the feeling of satiety is appropriate, the feeling of hunger is avoided, the appetite of the next day is not influenced, and the effects of normal defecation and constipation are avoided. After three months, the weight-losing effect reaches 18-32 jin, the average weight-losing effect is 25.6 jin, and the safe, effective and lasting weight-losing effect is achieved. In 5% of the subjects, although there was occasional mild constipation during use, the patients were relieved after drinking more water. More than 95% of the test subjects show that the meal replacement powder has good safety, does not hurt the appetite, does not influence the appetite, does not destroy the normal metabolic rule, and is easy to accept by people. The weight-reducing meal replacement mode of reserving one meal for two meals also enables people to use the meal replacement mode more easily, and has stable and lasting weight-reducing effect after long-term use although the instant quick weight-reducing effect cannot be achieved. Because the influence on the original normal metabolism of the body is small, the conditions of easy rebound and the like do not exist, and the weight-losing mode of the meal replacement powder which is healthy and safe can be adopted for a long time.
Claims (9)
1. The chia seed and Chinese yam meal replacement powder is characterized in that: the chia seed yam meal replacement powder is prepared from self-made chia seed yam semi-fermented composite powder, self-made chia seed yam semi-enzymatic composite powder, chia seed powder, Tiegun yam powder, self-made instant soybean milk powder, red date powder, rice powder, purple sweet potato powder, inulin, quinoa powder, Plantago ovata seed husk powder, red bean powder, radish seed powder, hawthorn fruit powder, endothelium corneum gigeriae galli powder, green tea powder, oat seedling powder, lotus leaf powder, dried ginger powder, banana powder, guar gum fiber powder, carrot powder, conjugated linoleic acid, celery powder and composite enzyme preparation powder.
2. The chia seed and yam meal replacement powder as claimed in claim 1, wherein the meal replacement powder comprises the following raw materials in parts by weight: 5-10 parts of self-made chia seed yam semi-fermented composite powder, 5-15 parts of self-made chia seed yam semi-enzymatic hydrolysis composite powder, 10-20 parts of chia seed powder, 5-10 parts of Tiegun yam powder, 15-25 parts of self-made instant soybean milk powder, 5-10 parts of red date powder, 1-10 parts of rice powder, 1-8 parts of purple sweet potato powder, 5-8 parts of inulin, 5-10 parts of quinoa powder, 1-5 parts of Plantago ovata seed husk powder, 5-10 parts of red bean powder, 0.5-2 parts of radish seed powder, 1-3 parts of hawthorn powder, 0.1-0.3 part of endothelium corneum gigeriae galli powder, 0.5-1 part of green tea powder, 0.5-2 parts of oat seedling powder, 0.1-0.5 part of lotus leaf powder, 0.1-0.5 part of dried ginger powder, 0.5-2 parts of banana powder, 0.5-2 parts of guar fiber powder, 0.5-1 part of carrot powder and 0.1-0.5 part of conjugated linoleic acid, 0.1-0.5 part of celery powder and 0.05-0.3 part of complex enzyme preparation powder.
3. The chia seed yam meal replacement powder according to claim 1 or 2, wherein the self-made chia seed yam semi-fermented composite powder comprises the following components in parts by weight: 30-50 parts of chia seed powder, 20-30 parts of Tiegun yam powder, 1-5 parts of red date powder, 1-5 parts of oat powder, 0.5-1 part of inulin, 1-5 parts of rice flour, 10-20 parts of self-made instant soybean milk powder, 1-5 parts of purple sweet potato powder, 1-5 parts of red bean powder, 0.1-0.5 part of green tea powder, 0.5-1 part of carrot powder, 0.5-1 part of apple powder, 1-2 parts of Angel high-activity dry yeast powder, 1-2 parts of saccharomyces cerevisiae, 1-3 parts of abnormal yeast Wiekeem and 1-3 parts of bifidobacterium lactis HN0191-3 parts.
4. The chia seed yam meal replacement powder as claimed in claim 3, wherein the self-made chia seed yam semi-fermented composite powder comprises the following preparation steps: weighing the above chia seed powder, Tiegun yam powder, red date powder, oat powder, inulin, rice powder, soybean milk powder, purple sweet potato powder, red bean powder, green tea powder, apple powder and carrot powder in proportion, uniformly mixing in a mixer, then separating mixed powder with the weight fraction of 30% -40% for later use, adding Angel high-activity dry yeast powder and saccharomyces cerevisiae into the remaining 60% -70% of mixed powder, and uniformly mixing according to the powder: adding water in a ratio of 2.5:1, uniformly mixing in a dough mixer, fermenting at the temperature of 28-35 ℃ for 1-2 hours, adding abnormal yeast Wickham, fermenting at the temperature of 28-30 ℃ for 1-2 hours, adding Bifidobacterium lactis HN019, fermenting at the temperature of 35-37 ℃ for 1-2 hours, adding 30-40% of the prepared powder into the fermented system, stirring uniformly, inactivating and drying at the temperature of 60-70 ℃, crushing the semi-fermented mixed powder when the water content of the system is less than or equal to 2% and the total number of colonies is less than or equal to 500cfu/g, and sieving by a 60-mesh sieve to obtain the self-made chia seed yam semi-fermented composite powder.
5. The chia seed yam meal replacement powder as claimed in claim 1 or 2, wherein the self-made chia seed yam semi-enzymatic hydrolysis composite powder comprises the following components in parts by weight: 30-50 parts of chia seed powder, 20-40 parts of Tiegun yam powder, 5-10 parts of quinoa wheat powder, 1-5 parts of barley powder, 1-5 parts of red date powder, 1-3 parts of dried ginger powder, 1-5 parts of green tea powder, 1-5 parts of Plantago ovata forsk husk powder, 1-5 parts of tuckahoe powder, 0.5-2.0 parts of millet powder, 0.2-0.5 part of lipase, 0.3-0.6 part of plant protein hydrolase, 0.2-0.5 part of compound flavor enzyme and 0.3-0.6 part of compound cellulase.
6. The chia seed yam meal replacement powder according to claim 5, wherein: the self-made chia seed yam semi-enzymatic hydrolysis composite powder comprises the following preparation steps: weighing the above chia seed powder, Tiegun yam powder, quinoa wheat powder, barley powder, red date powder, dried ginger powder, green tea powder, Plantago ovata seed husk powder, tuckahoe powder and millet powder, and mixing according to the following powder ratio: adding water in a ratio of 1:10-15 for dissolving, adding 0.2-0.5 part of lipase for enzymolysis at 40-50 ℃, adding plant protease and compound flavor enzyme after 1 hour, adding 0.3-0.6 part of compound cellulase after continuing enzymolysis at 50-55 ℃ for 1 hour, continuing enzymolysis at 50-55 ℃ for 2-4 hours, heating to 85 ℃ for enzyme deactivation for 10-15 minutes, and then carrying out vacuum concentration and spray drying on the system after enzymolysis to obtain the chia seed yam semi-enzymolysis compound powder.
7. The chia seed and yam meal replacement powder as claimed in claim 1 or 2, wherein the home-made instant soybean milk powder is prepared by the following method: soaking non-transgenic soybeans in water according to a ratio of 1:5 for 6-18 hours, cleaning, grinding the soybeans in a grinder according to a ratio of 1:8 to obtain soybean milk, adjusting the pH value of the soybean milk obtained by primary grinding to 6.5 by using a 10% edible NaOH solution, grinding the soybean milk for the second time, filtering bean dregs, adding 0.3-0.5% of soybean milk enzyme by weight into the obtained soybean milk filtrate, stirring and performing enzymolysis for 30min at the temperature of 54-56 ℃ and under the condition of pH value of 6.5-7.0, heating to boil, completing enzyme deactivation and cooking, and then performing vacuum concentration and spray drying on the soybean milk subjected to enzyme deactivation and cooking to obtain the sugar-free instant soybean milk powder with the water content of about 2%.
8. The chia seed yam meal replacement powder according to claim 1 or 2, wherein the complex enzyme preparation powder consists of one or more of the following enzyme preparations: lipase, papain, pancreatin, composite cellulase and amylase.
9. The chia seed and yam meal replacement powder according to claim 1 or 2, characterized in that the preparation process is as follows: the preparation method comprises the following steps of weighing self-made chia seed yam semi-fermentation composite powder, self-made chia seed yam semi-enzymolysis composite powder, self-made instant soybean milk powder, chia seed powder, Tiegun yam powder, red date powder, rice flour, red bean powder, purple sweet potato powder, limai powder, inulin, psyllium husk powder, radish seed powder, hawthorn powder, green tea powder, endothelium corneum gigeriae galli powder, oat seedling powder, dried ginger powder, lotus leaf powder, banana powder, celery powder, guar fiber powder, carrot powder, conjugated linoleic acid and complex enzyme preparation powder in a formula according to a ratio, adding the weighed materials into a mixing stirrer, mixing and stirring for 20-30 minutes, uniformly sampling, inspecting, packaging after qualification, and obtaining the chia seed meal replacement powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010739631.0A CN111972659A (en) | 2020-07-28 | 2020-07-28 | Meal replacement powder for chia seed Chinese yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010739631.0A CN111972659A (en) | 2020-07-28 | 2020-07-28 | Meal replacement powder for chia seed Chinese yam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111972659A true CN111972659A (en) | 2020-11-24 |
Family
ID=73445271
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010739631.0A Pending CN111972659A (en) | 2020-07-28 | 2020-07-28 | Meal replacement powder for chia seed Chinese yam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111972659A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246334A (en) * | 2021-12-29 | 2022-03-29 | 新乡绿健园药食同源研究院有限公司 | Meal replacement powder with bowel relaxing effect and preparation method thereof |
| CN114698835A (en) * | 2022-05-07 | 2022-07-05 | 四川大学 | Germinated chia seed active peptide meal replacement powder and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875816A (en) * | 2014-04-21 | 2014-06-25 | 山东省高唐蓝山集团总公司 | Preparation method of full-fat instant soybean milk powder |
| CN106889521A (en) * | 2017-02-22 | 2017-06-27 | 北京幸福人生健康科技发展有限公司 | Grain meal meal replacement powder and preparation method thereof |
| CN106993810A (en) * | 2017-04-25 | 2017-08-01 | 中国科学院过程工程研究所 | A kind of Chinese yam soluble dietary fiber and preparation method thereof |
| CN108850801A (en) * | 2018-06-20 | 2018-11-23 | 江南大学 | A kind of odd sub- seed uniform recipe design weight replacement meal |
| CN108850921A (en) * | 2018-06-20 | 2018-11-23 | 江南大学 | A kind of odd sub- seed formula loses weight replacement meal |
| CN109497386A (en) * | 2018-12-26 | 2019-03-22 | 厦门泰好保健食品有限公司 | A kind of vegetable solid drink composition improving enteron aisle digestion |
| CN110506894A (en) * | 2019-09-27 | 2019-11-29 | 杭州浙饮科技有限公司 | A kind of composite nutrition powder piece and its enzymatic hydrolysis and fermentation preparation method |
| CN110801005A (en) * | 2019-12-04 | 2020-02-18 | 长春雷允上药业有限公司 | Total nutrient cereal blending powder and preparation method thereof |
| CN111374220A (en) * | 2020-04-14 | 2020-07-07 | 汪冰 | Organic vegetable protein powder and preparation method thereof |
-
2020
- 2020-07-28 CN CN202010739631.0A patent/CN111972659A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875816A (en) * | 2014-04-21 | 2014-06-25 | 山东省高唐蓝山集团总公司 | Preparation method of full-fat instant soybean milk powder |
| CN106889521A (en) * | 2017-02-22 | 2017-06-27 | 北京幸福人生健康科技发展有限公司 | Grain meal meal replacement powder and preparation method thereof |
| CN106993810A (en) * | 2017-04-25 | 2017-08-01 | 中国科学院过程工程研究所 | A kind of Chinese yam soluble dietary fiber and preparation method thereof |
| CN108850801A (en) * | 2018-06-20 | 2018-11-23 | 江南大学 | A kind of odd sub- seed uniform recipe design weight replacement meal |
| CN108850921A (en) * | 2018-06-20 | 2018-11-23 | 江南大学 | A kind of odd sub- seed formula loses weight replacement meal |
| CN109497386A (en) * | 2018-12-26 | 2019-03-22 | 厦门泰好保健食品有限公司 | A kind of vegetable solid drink composition improving enteron aisle digestion |
| CN110506894A (en) * | 2019-09-27 | 2019-11-29 | 杭州浙饮科技有限公司 | A kind of composite nutrition powder piece and its enzymatic hydrolysis and fermentation preparation method |
| CN110801005A (en) * | 2019-12-04 | 2020-02-18 | 长春雷允上药业有限公司 | Total nutrient cereal blending powder and preparation method thereof |
| CN111374220A (en) * | 2020-04-14 | 2020-07-07 | 汪冰 | Organic vegetable protein powder and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈培毅: "《吃出来的健康》", 30 April 2015, 辽宁科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246334A (en) * | 2021-12-29 | 2022-03-29 | 新乡绿健园药食同源研究院有限公司 | Meal replacement powder with bowel relaxing effect and preparation method thereof |
| CN114698835A (en) * | 2022-05-07 | 2022-07-05 | 四川大学 | Germinated chia seed active peptide meal replacement powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101347193B (en) | Compound rice capable of providing balanced nutrition and preparing art thereof | |
| CN103478738B (en) | A kind of composition with fat-reducing body shaping and Weight management effect | |
| CN1237914C (en) | Prepn. method of rice milk beverage | |
| CN108272073A (en) | A kind of weight losing meal-replacing powder and preparation method thereof | |
| CN111772071A (en) | Pure plant oat milk and preparation method thereof | |
| CN105918821A (en) | Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof | |
| CN101156691A (en) | A production process of high activity cmaize peel food fibre and its products | |
| CN106798252A (en) | A kind of natto prescription with coordinating intestines and stomach reducing blood lipid thrombus dissolving effect | |
| CN111685264A (en) | Instant oat product and preparation method thereof | |
| CN102813198B (en) | Functional food for preventing hyperlipidemia, hyperglycemia and hypertension of middle aged and elderly people and preparation method thereof | |
| CN103271158B (en) | Health preserving cereal milk and preparation method thereof | |
| CN111972659A (en) | Meal replacement powder for chia seed Chinese yam | |
| CN101698814A (en) | Black grain wine | |
| CN106085788B (en) | Ginseng and medlar vinegar and preparation method and application thereof | |
| CN116019185A (en) | Application of lactobacillus paracasei in preparation of fermented medlar | |
| CN104814407A (en) | Nutrition powder based on sweet potatoes and preparation method of nutrition powder | |
| CN104287039A (en) | Biological beverage prepared from brown rice and preparation method thereof | |
| CN111184214A (en) | Enzyme collagen coarse cereal, fruit and vegetable instant meal replacement porridge and making method thereof | |
| CN112450431A (en) | Preparation method of freeze-dried konjac meal replacement powder based on enzyme prebiotics | |
| CN100384978C (en) | Naked oat health-care vinegar and its preparing process | |
| CN112120137A (en) | Production method of novel dietary fiber solid beverage | |
| CN111387504A (en) | Active extract containing chlorogenic acid and naringin, extraction method and application thereof | |
| CN1374396A (en) | Making process of nutritious lycium chinense and date vinegar | |
| CN103284060A (en) | Coarse cereal food containing monascus bacteria and fermented glutinous rice yeasts and preparation method thereof | |
| CN103749797B (en) | Preparation method for health-care husked rice and black tea drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210610 Address after: 454500 Sunshine Industrial Park, 260 Yingbin Avenue, Wuzhi County, Jiaozuo City, Henan Province Applicant after: Jiaozuo oasis Huaiyao Biotechnology Co.,Ltd. Address before: Room 21, 5 / F, building 14, 279 West Third Ring Road, high tech Development Zone, Zhengzhou City, Henan Province, 450000 Applicant before: Henan huaishandao Health Technology Co.,Ltd. |