CN112753943A - Energy bar with inflammatory bowel disease regulating function and manufacturing method thereof - Google Patents

Energy bar with inflammatory bowel disease regulating function and manufacturing method thereof Download PDF

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Publication number
CN112753943A
CN112753943A CN202110109867.0A CN202110109867A CN112753943A CN 112753943 A CN112753943 A CN 112753943A CN 202110109867 A CN202110109867 A CN 202110109867A CN 112753943 A CN112753943 A CN 112753943A
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materials
millet
coffee
quinoa
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管骁
李森
黄凯
杨淑雅
周雯瑾
关莹杰
劳晓
王佳
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University of Shanghai for Science and Technology
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University of Shanghai for Science and Technology
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Priority to PCT/CN2021/110262 priority patent/WO2022160640A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
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Abstract

The invention relates to an energy bar with inflammatory bowel disease regulating function and a manufacturing method thereof, wherein the energy bar comprises main materials and auxiliary materials, and the main materials are as follows: 1-8 parts of rice, 1-5 parts of millet, 1-10 parts of quinoa and 1-8 parts of mung bean, wherein the auxiliary materials comprise coffee powder accounting for 0.1-3% of the total mass of the main materials, fructo-oligosaccharide accounting for 1-20% of the total mass of the main materials and beta-glucan accounting for 0.1-10% of the total mass of the main materials. The manufacturing method comprises the following steps: (1) taking raw materials of rice, millet, quinoa and mung bean, and carrying out extrusion puffing and granule reconstruction; (2) respectively measuring protein, starch and the like of each main raw material, and compounding each main raw material according to the amino acid score; (3) preparing coffee fruit powder, and mixing the coffee fruit powder with the main material; (4) mixing fructo-oligosaccharide and beta-glucan, heating to obtain sugar solution, adding the main material into the sugar solution, pouring into a mold, cooling, molding, cutting, and packaging to obtain the final product. Compared with the prior art, the energy bar disclosed by the invention meets the dietary requirements of enteritis patients, and has the functions of assisting in reducing the level of intestinal inflammation and relieving enteritis symptoms.

Description

Energy bar with inflammatory bowel disease regulating function and manufacturing method thereof
Technical Field
The invention belongs to the technical field of functional foods, and particularly relates to an energy bar with an inflammatory bowel disease regulating function and a manufacturing method thereof.
Background
With the change of the dietary structure of people, the incidence rate of Inflammatory Bowel Disease (IBD) is gradually increased. IBD includes two pathological types of Crohn's Disease (CD) and Ulcerative Colitis (UC), which are characterized by a repeatedly prolonged course and progressively destructive intestinal diseases, manifested as diarrhea, abdominal pain and bloody stool, etc., which seriously affect the quality of life and even endanger the life of the patient. The current research finds that diet plays an important role in the pathogenesis of IBD, dietary components can influence the susceptibility of IBD and the disease recurrence, nutritional ingredients such as probiotics, prebiotics, water-soluble dietary fibers, short-chain fatty acids and vitamin D are beneficial to relieving IBD, and nutritional ingredients such as highly saturated fatty acids, gluten (gluten), oligosaccharides, disaccharides, monosaccharides and polyols are not beneficial to relieving IBD. At present, in the comprehensive treatment of IBD patients, reasonable diet regulation is an important link for prevention and treatment. Because the digestive system of IBD patients is seriously damaged by diseases and the absorption of nutrients is influenced, the easily digestible, high-energy and high-nutrition food has important effects on relieving the illness state of the patients and improving the life quality of the patients. At present, the nutrition regulation aiming at active IBD patients is mainly performed by enteral and parenteral nutrition support treatment in hospitals, but aiming at the lack of special dietary nutrition foods of IBD patients, the patients can select the food types and range to be narrow, and the life quality of the patients is seriously influenced. Therefore, the development of special dietary nutritional foods aiming at IBD patients and the supplement and improvement of nutritional support systems of IBD patients have great significance for relieving the condition of IBD patients and improving the nutritional status of IBD patients.
Disclosure of Invention
The invention aims to provide an energy bar with an inflammatory bowel disease regulating function and a manufacturing method thereof, and the prepared energy bar meets the dietary requirements of enteritis patients and has the functions of assisting in reducing the level of intestinal inflammation and relieving enteritis symptoms.
The purpose of the invention is realized by the following technical scheme:
an energy bar with inflammatory bowel disease regulating function comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 1-8 parts of rice, 1-5 parts of millet, 1-10 parts of quinoa and 1-8 parts of mung bean, wherein the auxiliary materials comprise coffee powder, fructo-oligosaccharide and beta-glucan, the coffee powder accounts for 0.1-5% of the total mass of the main materials, the fructo-oligosaccharide accounts for 1-20% of the total mass of the main materials, and the beta-glucan accounts for 0.1-10% of the total mass of the main materials. In actual operation, the specific mass of the rice, the millet, the quinoa and the mung bean is weighed according to the parts ratio of (1-8) to (1-5) to (2-10) to (1-8), so that the energy density requirement and the nutrient requirement are met. The coffee fruit powder is used as a nutritional function supplement, contains a large amount of antioxidants and water-soluble dietary fibers, beta-glucan is used as the nutritional function supplement and is proved to have the function of regulating intestinal flora, and fructo-oligosaccharide is used as a functional sweetener and is also proved to have the function of regulating the intestinal flora so as to improve the functional characteristics of the product and improve the sensory quality of the product.
Preferably, the energy bar comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 2-6 parts of rice, 1-5 parts of millet, 1-4 parts of quinoa and 1-8 parts of mung bean, wherein the auxiliary materials comprise coffee powder, fructo-oligosaccharide and beta-glucan, the coffee powder accounts for 0.3-3% of the total mass of the main materials, the fructo-oligosaccharide accounts for 3.1-10% of the total mass of the main materials, and the beta-glucan accounts for 0.6-8% of the total mass of the main materials.
The rice, millet, quinoa and mung bean are all in granular shapes.
The beta-glucan comprises oat beta-glucan, barley beta-glucan, rye beta-glucan and wheat beta-glucan.
A manufacturing method of the energy rod mainly comprises the following steps:
(1) taking raw materials of rice, millet, quinoa and mung bean, and respectively carrying out extrusion puffing and particle reconstruction in sequence;
(2) respectively measuring the contents of protein, starch, amino acid, fat, water and total sugar in the main material raw materials obtained in the step (1), and compounding the main material raw materials according to the amino acid score to obtain the main material;
(3) taking fresh coffee pulp, dehydrating, drying, grinding to obtain coffee fruit powder, and fully mixing the coffee fruit powder with the main material;
(4) and (3) mixing fructo-oligosaccharide and beta-glucan, heating to obtain a sugar solution, adding the mixture of the main material obtained in the step (3) and coffee fruit powder into the sugar solution, fully and uniformly mixing, pouring into a mold, cooling, forming, cutting and packaging to obtain the finished product.
In the step (1), double screws are adopted for extrusion and expansion.
In the step (1), the extrusion puffing conditions are as follows: the feeding speed is 15-40 kg/h, preferably 15-30 kg/h, the rotating speed of the screw is 250-300 rpm, the temperature of a main machine is 80-180 ℃, preferably 150-180 ℃, and the water adding amount is 10-30%.
In the step (1), the grain size of the rice reconstituted grains is (2.5-4.5) mm (6.5-8.5) mm, preferably 3.5-7.5 mm, the grain size of the millet reconstituted grains is (1-3) mm, preferably 2 mm-2 mm, the grain size of the quinoa reconstituted grains is (1.5-3.5) mm, preferably 2.5 mm-2.5 mm, and the grain size of the mung bean reconstituted grains is (5-7) mm, preferably 6 mm-6 mm.
In the step (2), the protein content range of the compounded main material is 10-20%, the fat content range is 0.3-5%, the starch content range is 57.08-68.68%, the total sugar content range is 49.16-60.24%, the lysine content range is 2-7%, and the energy range is 250-400 Kcal/100 g.
In the step (3), the fresh coffee pulp is dehydrated and dried in vacuum at a low temperature of 20 ℃.
In the step (3), the ground dry coffee pulp is sieved by a 100-mesh sieve to obtain coffee fruit powder.
In the step (4), the heating temperature is 50-150 ℃, and the heating time is 0.1-1 h.
And (4) cooling to room temperature for shaping.
In step (4), the size of the finished product is 1.5 x 2 x 10 cm.
The millet has comprehensive and balanced nutrition, the average starch content is about 75 percent, the millet protein is rich in essential amino acids such as methionine, and the content of the essential amino acids accounts for 44.7 percent of the total amino acids. The millet is rich in minerals such as iron, selenium and the like, has carotene which is not contained in common grains, and has VB1 content at the top of the grains. The millet does not contain gluten, is easy to digest, and has the effects of tonifying spleen, nourishing stomach, protecting gastric mucosa and the like.
Chenopodium quinoa is a health food with comprehensive nutrition, contains 9 kinds of amino acids essential for human body, especially contains abundant content of restrictive amino acid lysine common in cereals, and has high content of minerals and vitamins, and no gluten. Researches find that quinoa has the effect of relieving the symptoms of enteritis, reduces the inflammation level, can regulate the structure of intestinal flora, reduces the proportion of harmful bacteria in the intestinal tract and promotes the growth of beneficial bacteria.
The mung bean is rich in high-quality protein, mainly contains globulin, contains various phospholipids such as phosphatidylcholine and phosphatidylinositol, and has antiinflammatory, antibacterial, antiallergic, and appetite stimulating effects. The amino acid pattern of the mung bean protein can be complemented with grains such as millet and the like, and the compound is beneficial to the comprehensive absorption of the influence of the mung bean protein and the grains.
The coffee fruit powder is derived from coffee pulp, and is rich in polyphenol and water soluble dietary fiber. Researches find that the polyphenol compounds can relieve enteritis symptoms and disease conditions through interaction with intestinal flora. In addition, water soluble dietary fiber is also beneficial to enteritis patients.
According to the invention, from the viewpoint of relieving symptoms of enteritis patients, meeting the dietary requirements of IBD patients on high energy, high protein and easy digestion, and improving the nutritional level of organisms, so as to improve resistance and reduce recurrence rate, the energy bar food which is good in taste, easy to digest and absorb, comprehensive in nutrition, convenient to eat, and has the function of regulating and controlling intestinal flora is developed by taking rice, millet, quinoa and mung beans as raw materials, so that the dietary requirements of enteritis patients are met, the intestinal inflammation level is reduced in an auxiliary manner, and the enteritis symptoms are relieved, and the selectable food forms are enriched.
The energy bar developed by the invention optimizes the nutrition proportion to optimize the content and the utilization rate of amino acid necessary for human body in the product, so that the product has balanced and comprehensive nutrition; the resistance factors of the raw material seeds are removed by using an extrusion and expansion technology, the digestibility of the product is improved, and the functional ingredients (namely beta-glucan) with the effects of resisting inflammation and regulating intestinal flora are added, so that the product has the effect of regulating enteritis and can be used as daily dietary food for enteritis patients.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention meets the requirements of enteritis patients on nutrition and sense, optimizes the nutrition proportion and the processing mode, ensures that the patients can digest and absorb more easily and supplement energy in time, and maintains the healthy period.
2. The coarse cereal raw material is rich in nutrition, does not contain gluten which is not suitable for enteritis patients, does not cause discomfort of the patients after being taken, has satiety and is convenient to carry.
3. The coffee fruit powder and the beta-glucan are added as functional ingredients to enhance the immunity and the repair function of patients and improve the functionality of the product.
4. The functional food sweetener fructo-oligosaccharide is used for replacing a common sweetener, so that the proportion of microbial flora in the intestinal tract is improved, the balance in the intestinal tract is regulated, and the efficacy of the product is further improved.
Drawings
FIG. 1 is a comparative diagram of mouse fecal occult blood detection;
FIG. 2 shows the change of food intake with time in each group of mice;
FIG. 3 shows comparison graphs of mouse intestinal inflammatory factor QPCR assay (in the figure, a, mRNA relative content of IL-6; b, mRNA relative content of TNF-alpha; c, mRNA relative content of IL-1 beta; d, mRNA relative content of IL-10,. times.P <0.05,. times.P <0.01,. times.P <0.001,. times.P < 0.0001).
Detailed Description
The invention is described in detail below with reference to the figures and specific embodiments.
An energy bar with inflammatory bowel disease regulating function comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 1-8 parts of rice, 1-5 parts of millet, 2-10 parts of quinoa and 1-8 parts of mung bean, wherein the auxiliary materials comprise coffee powder, fructo-oligosaccharide and beta-glucan, the coffee powder accounts for 0.1-5% of the total mass of the main materials, the fructo-oligosaccharide accounts for 1-20% of the total mass of the main materials, and the beta-glucan accounts for 0.1-10% of the total mass of the main materials. The rice, millet, quinoa and mung bean are all in granular shapes.
A manufacturing method of the energy rod mainly comprises the following steps:
(1) get raw materials rice, millet, chenopodium quinoa and mung bean, carry out extrusion swelling and granule respectively in proper order and give birth to, the particle diameter of rice reconstituted grain is (2.5 ~ 4.5) mm (6.5 ~ 8.5) mm, the particle diameter of millet reconstituted grain is (1 ~ 3) mm, the particle diameter of chenopodium quinoa reconstituted grain is (1.5 ~ 3.5) mm, the particle diameter of mung bean reconstituted grain is (5 ~ 7) mm, adopt double screw extrusion swelling, the condition of extrusion swelling: the feeding speed is 15-40 kg/h, the rotating speed of the screw is 250-300 rpm, the temperature of the main machine is 80-180 ℃, and the water adding amount is 10-30%;
(2) respectively measuring the protein, starch, amino acid, fat, moisture content and total sugar content of each main material obtained in the step (1) (the content of each main material is shown in table 1), and compounding the main materials according to amino acid scores (the content of specific amino acid scores is shown in table 2), so that the protein content range, the fat content range, the starch content range, the total sugar content range, the lysine content range and the energy range are respectively 10-20%, 0.3-5%, 57.08-68.68%, 49.16-60.24%, 2-7% and 250-400 Kcal/100g, thereby obtaining the main materials;
(3) taking fresh coffee pulp, dehydrating and drying at low temperature in vacuum, grinding, sieving with a 100-mesh sieve to obtain coffee fruit powder, and fully mixing the coffee fruit powder with the main material;
(4) and (3) mixing fructo-oligosaccharide and beta-glucan, heating to obtain a sugar solution, adding the mixture of the main material obtained in the step (3) and coffee fruit powder into the sugar solution, fully and uniformly mixing, pouring into a mold, cooling to room temperature, forming, cutting and packaging to obtain the finished product.
Example 1
An energy bar with inflammatory bowel disease regulating function comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 6kg of rice, 3kg of millet, 4kg of quinoa, 1kg of mung bean, 0.3kg of coffee fruit powder, 0.5kg of fructo-oligosaccharide, 0.1kg of oat beta-glucan, 2.1% of coffee fruit powder, 3.6% of fructo-oligosaccharide, 0.7% of oat beta-glucan and granular rice, millet, quinoa and mung bean.
The embodiment also provides a manufacturing method of the energy rod, which comprises the following steps:
(1) taking rice, millet, quinoa and mung bean, and carrying out curing and particle reconstruction by extrusion and puffing, wherein the extrusion and puffing conditions are as follows: the feeding speed is 15 kg/h, the screw rotating speed is 250rpm, the host temperature is 180 ℃, the water adding amount is 10%, and the particle sizes of the main raw materials of the rice, the millet, the quinoa and the mung bean after particle reconstruction are respectively 3.5 x 7.5mm, 2 x 2mm, 2.5 x 2.5mm and 6 x 6 mm;
(2) respectively measuring the protein, starch, amino acid, fat, moisture content and total sugar content of the main raw materials obtained in the step (1), compounding the main raw materials according to the amino acid score and the formula amount, wherein the protein content range of the compounded mixture is 11.59 +/-0.35%, the fat content range is 1.26 +/-0.42%, the starch content range is 65.70 +/-0.14%, the moisture content range is 7.21 +/-0.10%, the total sugar content range is 57.39 +/-0.08%, the lysine content range is 3.51 +/-0.17%, the energy range is 356 +/-15 Kcal/100g, and the amino acid score is 84 to obtain the main raw materials;
(3) taking fresh coffee pulp, carrying out vacuum dehydration and drying at low temperature (20 ℃), grinding, sieving with a 100-mesh sieve to obtain coffee fruit powder, and fully mixing the coffee fruit powder with the main material;
(4) uniformly mixing oat beta-glucan and fructo-oligosaccharide according to the formula amount, heating to 100 ℃ and keeping for 0.5h to prepare sugar liquid, adding the mixture of the main material and the coffee fruit powder obtained in the step (3) into the sugar liquid, uniformly stirring, pouring into a grinding tool, cooling to room temperature for shaping, cutting into shapes, and independently packaging, wherein the size of the finished product is 1.5 x 2 x 10 cm.
Example 2
An energy bar with inflammatory bowel disease regulating function comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 5kg of rice, 1kg of millet, 3kg of chenopodium quinoa, 1kg of mung bean, 0.5kg of coffee fruit powder, 1kg of fructo-oligosaccharide, 0.6kg of oat beta-glucan, 5% of coffee fruit powder, 10% of fructo-oligosaccharide, 6% of oat beta-glucan and granular rice, millet, chenopodium quinoa and mung bean.
The embodiment also provides a manufacturing method of the energy rod, which comprises the following steps:
(1) taking rice, millet, quinoa and mung bean, and carrying out curing and particle reconstruction by extrusion and puffing, wherein the extrusion and puffing conditions are as follows: the feeding speed is 15 kg/h, the screw rotating speed is 260rpm, the host temperature is 170 ℃, the water addition amount is 15%, and the particle sizes of the main raw materials of the rice, the millet, the quinoa and the mung bean after particle reconstruction are respectively 3.5 x 7.5mm, 2 x 2mm, 2.5 x 2.5mm and 6 x 6 mm;
(2) respectively measuring the protein, starch, amino acid, fat, moisture content and total sugar content of the main raw materials obtained in the step (1), compounding the main raw materials according to the amino acid score and the formula amount, wherein the protein content range of the compounded mixture is 11.64 +/-0.07%, the fat content range is 1.19 +/-0.18%, the starch content range is 64.86 +/-0.62%, the moisture content range is 7.34 +/-0.18%, the total sugar content range is 51.31 +/-0.15%, the lysine content range is 3.80 +/-0.08%, the energy range is 352 +/-46 Kcal/100g, and the amino acid score is 89, so as to obtain the main raw materials;
(3) taking fresh coffee pulp, carrying out vacuum dehydration and drying at low temperature (20 ℃), grinding, sieving with a 100-mesh sieve to obtain coffee fruit powder, and fully mixing the coffee fruit powder with the main material;
(4) uniformly mixing oat beta-glucan and fructo-oligosaccharide according to the formula amount, heating to 120 ℃ and keeping for 0.5h to prepare sugar liquid, adding the mixture of the main material and the coffee fruit powder obtained in the step (3) into the sugar liquid, uniformly stirring, pouring into a grinding tool, cooling to room temperature for shaping, cutting into shapes, and independently packaging, wherein the size of the finished product is 1.5 x 2 x 10 cm.
Example 3
An energy bar with inflammatory bowel disease regulating function comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 4kg of rice, 3kg of millet, 3kg of quinoa, 2kg of mung bean, 0.6kg of coffee fruit powder, 0.5kg of fructo-oligosaccharide, 0.2kg of oat beta-glucan, 5% of coffee fruit powder, 4.2% of fructo-oligosaccharide, 1.7% of oat beta-glucan and granular rice, millet, quinoa and mung bean.
The embodiment also provides a manufacturing method of the energy rod, which comprises the following steps:
(1) taking rice, millet, quinoa and mung bean, and carrying out curing and particle reconstruction by extrusion and puffing, wherein the extrusion and puffing conditions are as follows: the feeding speed is 20 kg/h, the screw rotating speed is 270rpm, the host temperature is 160 ℃, the water adding amount is 20%, and the particle sizes of the main raw materials of the rice, the millet, the quinoa and the mung bean after particle reconstruction are respectively 3.5 x 7.5mm, 2 x 2mm, 2.5 x 2.5mm and 6 x 6 mm;
(2) respectively measuring the protein, starch, amino acid, fat, moisture content and total sugar content of the main raw materials obtained in the step (1), compounding the main raw materials according to the amino acid score and the formula amount, wherein the protein content range of the compounded mixture is 13.38 +/-0.67%, the fat content range is 1.23 +/-0.33%, the starch content range is 63.51 +/-0.38%, the moisture content range is 6.89 +/-0.25%, the total sugar content range is 55.22 +/-1.25%, the lysine content range is 3.76 +/-0.67%, the energy range is 354 +/-10 Kcal/100g, and the amino acid score is 87 to obtain the main raw material;
(3) taking fresh coffee pulp, carrying out vacuum dehydration and drying at low temperature (20 ℃), grinding, sieving with a 100-mesh sieve to obtain coffee fruit powder, and fully mixing the coffee fruit powder with the main material;
(4) uniformly mixing oat beta-glucan and fructo-oligosaccharide according to the formula amount, heating to 120 ℃ and keeping for 0.2h to prepare sugar liquid, adding the mixture of the main material and the coffee fruit powder obtained in the step (3) into the sugar liquid, uniformly stirring, pouring into a grinding tool, cooling to room temperature for shaping, cutting into shapes, and independently packaging, wherein the size of the finished product is 1.5 x 2 x 10 cm.
Example 4
An energy bar with inflammatory bowel disease regulating function comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 8kg of rice, 1kg of millet, 1kg of quinoa, 1kg of mung bean, 0.2kg of coffee fruit powder, 0.4kg of fructo-oligosaccharide, 0.5kg of oat beta-glucan, 1.8% of coffee fruit powder, 3.6% of fructo-oligosaccharide, 4.5% of oat beta-glucan and granular rice, millet, quinoa and mung bean.
The embodiment also provides a manufacturing method of the energy rod, which comprises the following steps:
(1) according to the formula amount, rice, millet, quinoa and mung bean are cooked and particle reconstructed by extrusion, and the extrusion conditions are as follows: the feeding speed is 20 kg/h, the screw rotating speed is 280rpm, the host temperature is 150 ℃, the water adding amount is 25%, and the particle sizes of the main raw materials of the rice, the millet, the quinoa and the mung bean after particle reconstruction are respectively 3.5 x 7.5mm, 2 x 2mm, 2.5 x 2.5mm and 6 x 6 mm;
(2) respectively measuring the protein, starch, amino acid, fat, moisture content and total sugar content of the main raw materials obtained in the step (1), compounding the main raw materials according to the amino acid score and the formula amount, wherein the protein content range of the compounded mixture is 10.12 +/-1.36%, the fat content range is 0.46 +/-0.13%, the starch content range is 67.79 +/-0.89%, the moisture content range is 8.20 +/-0.27%, the total sugar content range is 58.42 +/-1.82%, the lysine content range is 3.54 +/-0.28%, the energy range is 350 +/-49 Kcal/100g, and the amino acid score is 80 to obtain the main raw material;
(3) taking fresh coffee pulp, carrying out vacuum dehydration and drying at low temperature (20 ℃), grinding, sieving with a 100-mesh sieve to obtain coffee fruit powder, and fully mixing the coffee fruit powder with the main material;
(4) uniformly mixing oat beta-glucan and fructo-oligosaccharide according to the formula amount, heating to 150 ℃ and keeping for 0.1h to prepare sugar liquid, adding the mixture of the main material and the coffee fruit powder obtained in the step (3) into the sugar liquid, uniformly stirring, pouring into a grinding tool, cooling to room temperature for shaping, cutting into shapes, and independently packaging, wherein the size of the finished product is 1.5 x 2 x 10 cm.
Example 5
An energy bar with inflammatory bowel disease regulating function comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 5kg of rice, 2kg of millet, 2kg of quinoa, 1kg of mung bean, 0.3kg of coffee fruit powder, 2kg of fructo-oligosaccharide, 0.8kg of oat beta-glucan, 3% of coffee fruit powder, 20% of fructo-oligosaccharide, 8% of oat beta-glucan and granular rice, millet, quinoa and mung bean.
The embodiment also provides a manufacturing method of the energy rod, which comprises the following steps:
(1) taking rice, millet, quinoa and mung bean, and carrying out curing and particle reconstruction by extrusion and puffing, wherein the extrusion and puffing conditions are as follows: the feeding speed is 30 kg/h, the rotating speed of the screw is 300rpm, the temperature of the host is 150 ℃, the water adding amount is 30%, and the particle sizes of the main raw materials of the rice, the millet, the quinoa and the mung bean after particle reconstruction are respectively 3.5 x 7.5mm, 2 x 2mm, 2.5 x 2.5mm and 6 x 6 mm;
(2) respectively measuring the protein, starch, amino acid, fat, moisture content and total sugar content of the main raw materials obtained in the step (1), compounding the main raw materials according to the amino acid score and the formula amount, wherein the protein content range of the compounded mixture is 11.54 +/-1.12%, the fat content range is 0.93 +/-0.03%, the starch content range is 66.02 +/-1.22%, the moisture content range is 7.46 +/-0.65%, the total sugar content range is 57.18 +/-0.97%, the lysine content range is 3.54 +/-0.28%, the energy range is 354 +/-45 Kcal/100g, and the amino acid score is 89, so as to obtain the main raw materials;
(3) taking fresh coffee pulp, carrying out vacuum dehydration and drying at low temperature (20 ℃), grinding, sieving with a 100-mesh sieve to obtain coffee fruit powder, and fully mixing the coffee fruit powder with the main material;
(4) uniformly mixing oat beta-glucan and fructo-oligosaccharide according to the formula amount, heating to 100 ℃ and keeping for 0.5h to prepare sugar liquid, adding the mixture of the main material and the coffee fruit powder obtained in the step (3) into the sugar liquid, uniformly stirring, pouring into a grinding tool, cooling to room temperature for shaping, cutting into shapes, and independently packaging, wherein the size of the finished product is 1.5 x 2 x 10 cm.
Example 6
An energy bar with inflammatory bowel disease regulating function comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 5kg of rice, 2kg of millet, 2kg of quinoa, 5kg of mung bean, 0.3kg of coffee fruit powder, 2kg of fructo-oligosaccharide, 0.8kg of oat beta-glucan, 2.1% of coffee fruit powder, 14.3% of fructo-oligosaccharide, 5.7% of oat beta-glucan and granular rice, millet, quinoa and mung bean.
The embodiment also provides a manufacturing method of the energy rod, which comprises the following steps:
(1) taking rice, millet, quinoa and mung bean, and carrying out curing and particle reconstruction by extrusion and puffing, wherein the extrusion and puffing conditions are as follows: the feeding speed is 20 kg/h, the screw rotating speed is 300rpm, the host temperature is 170 ℃, the water adding amount is 30%, and the particle sizes of the main raw materials of the rice, the millet, the quinoa and the mung bean after particle reconstruction are respectively 3.5 x 7.5mm, 2 x 2mm, 2.5 x 2.5mm and 6 x 6 mm;
(2) respectively measuring the protein, starch, amino acid, fat, moisture content and total sugar content of the main raw materials obtained in the step (1), compounding the main raw materials according to the amino acid score and the formula amount, wherein the protein content range of the compounded mixture is 15.81 +/-0.87%, the fat content range is 0.85 +/-0.00%, the starch content range is 59.78 +/-1.43%, the moisture content range is 6.85 +/-0.37%, the total sugar content range is 52.00 +/-1.97%, the lysine content range is 4.49 +/-0.24%, the energy range is 340 +/-14 Kcal/100g, and the amino acid score is 91, so as to obtain the main raw material;
(3) taking fresh coffee pulp, carrying out vacuum dehydration and drying at low temperature (20 ℃), grinding, sieving with a 100-mesh sieve to obtain coffee fruit powder, and fully mixing the coffee fruit powder with the main material;
(4) uniformly mixing oat beta-glucan and fructo-oligosaccharide according to the formula amount, heating to 100 ℃ and keeping for 0.5h to prepare sugar liquid, adding the mixture of the main material and the coffee fruit powder obtained in the step (3) into the sugar liquid, uniformly stirring, pouring into a grinding tool, cooling to room temperature for shaping, cutting into shapes, and independently packaging, wherein the size of the finished product is 1.5 x 2 x 10 cm.
Example 7
An energy bar with inflammatory bowel disease regulating function comprises main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 4kg of rice, 5kg of millet, 3kg of chenopodium quinoa, 8kg of mung bean, 0.5kg of coffee fruit powder, 2kg of fructo-oligosaccharide, 1kg of oat beta-glucan, 2.5% of coffee fruit powder, 10% of fructo-oligosaccharide, 5% of oat beta-glucan and granular rice, millet, chenopodium quinoa and mung bean.
The embodiment also provides a manufacturing method of the energy rod, which comprises the following steps:
(1) taking rice, millet, quinoa and mung bean, and carrying out curing and particle reconstruction by extrusion and puffing, wherein the extrusion and puffing conditions are as follows: the feeding speed is 20 kg/h, the screw rotating speed is 300rpm, the host temperature is 180 ℃, the water adding amount is 20%, and the particle sizes of the main raw materials of the rice, the millet, the quinoa and the mung bean after particle reconstruction are respectively 3.5 x 7.5mm, 2 x 2mm, 2.5 x 2.5mm and 6 x 6 mm;
(2) respectively measuring the protein, starch, amino acid, fat, moisture content and total sugar content of the main raw materials obtained in the step (1), compounding the main raw materials according to the amino acid score and the formula amount, wherein the protein content range of the compounded mixture is 17.23 +/-1.02%, the fat content range is 1.03 +/-0.07%, the starch content range is 58.39 +/-1.31%, the moisture content range is 6.38 +/-0.52%, the total sugar content range is 50.43 +/-1.27%, the lysine content range is 4.49 +/-0.11%, the energy range is 340 +/-25 Kcal/100g, and the amino acid score is 91, so as to obtain the main raw material;
(3) taking fresh coffee pulp, carrying out vacuum dehydration and drying at low temperature (20 ℃), grinding, sieving with a 100-mesh sieve to obtain coffee fruit powder, and fully mixing the coffee fruit powder with the main material;
(4) uniformly mixing oat beta-glucan and fructo-oligosaccharide according to the formula amount, heating to 100 ℃ and keeping for 0.5h to prepare sugar liquid, adding the mixture of the main material and the coffee fruit powder obtained in the step (3) into the sugar liquid, uniformly stirring, pouring into a grinding tool, cooling to room temperature for shaping, cutting into shapes, and independently packaging, wherein the size of the finished product is 1.5 x 2 x 10 cm.
TABLE 1 content of essential ingredients
Figure BDA0002918823750000101
TABLE 2 amino acid scoring table
Figure BDA0002918823750000102
Animal model efficacy testing for enteritis
Animal experiments show that the energy bar product can prevent enteritis, relieve the symptoms of enteritis and reduce the level of intestinal inflammation, and is mainly shown in the following steps: the mouse is subjected to diet intervention by adopting products with different proportions, simultaneously is subjected to Dextran Sodium Sulfate (DSS) acute enteritis model induction, the daily feeding condition and fecal occult blood condition of the mouse are observed, and the colon of the mouse is taken for pathological examination two days after the last administration. The results show that the fecal occult blood condition of the mice in the energy bar diet group is obviously reduced, the food intake in the convalescent period is higher than that of the enteritis group, the colon morphology and pathological sections show that the activity index of intestinal diseases is obviously improved, and the expression of intestinal inflammatory factors is obviously reduced.
1. Purpose of experiment
The influence and improvement of the energy bar product on inflammatory enteritis mouse enteritis symptoms, colon morphology, histopathological state and intestinal inflammation level are detected.
2. Test materials
2.1 sample feed
The energy bars of examples 3 and 5 according to the invention were used as experimental samples of mouse feed and a control of normal mouse feed.
2.2 medicine
Dextran Sodium Sulfate (DSS), molecular weight: 36-50kDa, purchased from MP Biomedicals. The mouse fecal occult blood detection kit is purchased from Beijing Baiolai Boke technology, Inc. QPCR-related reagents were purchased from Biotech, Inc. of Nanjing Novozam.
3. Animals and groups
The experimental animal C57BL/6JNIFdc male mouse has a weight of 20-25g, is purchased from Zhejiang Weitonghui Huaihua experimental animal technology Limited company, and is raised under a controllable environment at a temperature of 22 +/-2 ℃. Mice were divided into four groups: a Control group (Control), an enteritis model group (DSS), an experiment group (R1-DSS) and an experiment group (R2-DSS), wherein the experiment group and the experiment group are energy bar groups.
4. Molding method and administration route
2.5% Dextran Sodium Sulfate (DSS) is adopted for drinking water for 7 days for molding, the weight, the state of the mouse, the food intake, the stool form and the hematochezia condition are recorded every day, the mouse is killed after being restored for 2-3 days by replacing common distilled water, and the colon is taken for pathological examination. Feeding common feed and distilled water to the control group; the DSS group is fed with common feed and DSS; experimental group, feeding energy bar, DSS of example 3; two groups of experiments were fed energy bars, DSS, of example 5.
5. And (3) detecting inflammatory factors: the fluorescence quantitative PCR technology is adopted, the GAPDH gene is used as an internal reference, inflammatory factors TNF-alpha, IL-1 beta, IL-6 and IL-10 are detected, and primers are respectively designed for QPCR detection.
6. Data processing
Data processing and statistical analysis were analyzed using IBM SPSS Statistics 23 software.
7. Test results
7.1 pathological symptoms and food intake
Through fecal occult blood detection, the fecal occult blood condition of the enteritis model group is obvious, and the fecal occult blood condition of the energy bar group is obviously reduced, wherein one group of experiments is superior to the two groups of experiments, and the result is shown in figure 1. The results of the food intake measurements showed that the food intake in the energy bar group during the recovery period (recovery period starting from day 8, and rectangles in fig. 2 represent DSS induction period) was higher than that in the enteritis group, which was about 2.5g per mouse and about 2.0g per mouse (fig. 2).
7.2 detection of inflammatory factors of the intestinal tract
Specific results are shown in figure 3, wherein a in figure 3 is the expression of IL-6 inflammatory factor, b in figure 3 is the expression of TNF-alpha inflammatory factor, c in figure 3 is the expression of IL-1 beta inflammatory factor, d in figure 3 is the expression of IL-10 inflammatory factor, QPCR detection shows that the expression of proinflammatory factors such as TNF-a (i.e. TNF-alpha in figure 3), IL-1 beta (i.e. IL-1 beta in figure 3), IL-6 and the like of colon of mice with enteritis caused by DSS is obviously up-regulated, the level of proinflammatory factors of colon of mice with energy-fed rods is obviously down-regulated, meanwhile, the expression of IL-10 of the inflammation inhibitor is up-regulated, and an experimental group is superior to an experimental group.
8. The conclusion is proved by the results of animal experiment efficacy verification that the energy bar group obviously improves the enteritis symptom caused by DSS, reduces the expression level of intestinal inflammatory factors, and shows that eating the energy bar for diet adjustment can effectively improve the occurrence and development of inflammatory bowel diseases.
The embodiments described above are described to facilitate an understanding and use of the invention by those skilled in the art. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.

Claims (10)

1. The energy bar with the inflammatory bowel disease regulating function is characterized by comprising main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 1-8 parts of rice, 1-5 parts of millet, 1-10 parts of quinoa and 1-8 parts of mung bean, wherein the auxiliary materials comprise coffee powder, fructo-oligosaccharide and beta-glucan, the coffee powder accounts for 0.1-5% of the total mass of the main materials, the fructo-oligosaccharide accounts for 1-20% of the total mass of the main materials, and the beta-glucan accounts for 0.1-10% of the total mass of the main materials.
2. The energy bar with the inflammatory bowel disease regulating function according to claim 1, characterized by comprising main materials and auxiliary materials, wherein the main materials comprise the following raw materials: 4-8 parts of rice, 1-3 parts of millet, 1-4 parts of quinoa and 1-6 parts of mung bean, wherein the auxiliary materials comprise coffee powder, fructo-oligosaccharide and beta-glucan, the coffee powder accounts for 0.3-3% of the total mass of the main materials, the fructo-oligosaccharide accounts for 3.1-9.5% of the total mass of the main materials, and the beta-glucan accounts for 0.6-6.2% of the total mass of the main materials.
3. The energy bar with inflammatory bowel disease regulating function according to claim 1, wherein the rice, millet, quinoa and mung bean are all in granular form.
4. A method of making an energy bar according to any of claims 1 to 3, said method of making comprising the steps of:
(1) taking raw materials of rice, millet, quinoa and mung bean, and respectively carrying out extrusion puffing and particle reconstruction in sequence;
(2) respectively measuring the contents of protein, starch, amino acid, fat, water and total sugar in the main material raw materials obtained in the step (1), and compounding the main material raw materials according to the amino acid score to obtain the main material;
(3) taking fresh coffee pulp, dehydrating, drying, grinding to obtain coffee fruit powder, and fully and uniformly mixing the coffee fruit powder and the main material;
(4) and (3) mixing fructo-oligosaccharide and beta-glucan, heating to obtain a sugar solution, adding the mixture of the main material obtained in the step (3) and coffee fruit powder into the sugar solution, fully and uniformly mixing, pouring into a mold, cooling, forming, cutting and packaging to obtain the finished product.
5. The method for manufacturing the energy bar as claimed in claim 4, wherein in the step (1), the double-screw extrusion puffing is adopted, and the extrusion puffing conditions are as follows: the feeding speed is 15-40 kg/h, the rotating speed of the screw is 250-300 rpm, the temperature of the main machine is 80-180 ℃, and the water adding amount is 10-30%.
6. The method for manufacturing the energy bar according to claim 4, wherein in the step (1), the grain size of the rice reconstituted grains is (2.5-4.5) mm (6.5-8.5) mm, the grain size of the millet reconstituted grains is (1-3) mm, the grain size of the quinoa reconstituted grains is (1.5-3.5) mm, and the grain size of the mung bean reconstituted grains is (5-7) mm.
7. The method for manufacturing the energy bar according to claim 4, wherein in the step (2), the protein content of the compounded main material is 10-20%, the fat content is 0.3-5%, the starch content is 57.08-68.68%, the total sugar content is 49.16-60.24%, the lysine content is 2-7%, and the energy content is 250-400 Kcal/100 g.
8. The method of claim 4, wherein in step (3), the fresh coffee pulp is dehydrated and dried under vacuum at low temperature.
9. The method of claim 4, wherein in step (3), the ground dry coffee cherry pulp is passed through a 100 mesh sieve to obtain the coffee cherry powder.
10. The method of claim 4, wherein in step (4), the bar is cooled to room temperature for shaping.
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