CN113854564A - Preparation method of endurance running energy glue - Google Patents

Preparation method of endurance running energy glue Download PDF

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CN113854564A
CN113854564A CN202111149233.4A CN202111149233A CN113854564A CN 113854564 A CN113854564 A CN 113854564A CN 202111149233 A CN202111149233 A CN 202111149233A CN 113854564 A CN113854564 A CN 113854564A
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rice
temperature
saponin
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running energy
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刘玲
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Wuxi Institute of Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention belongs to the field of sports nutritious food preparation, and particularly relates to a preparation method of endurance capacity running energy glue, which comprises the following steps: puffing and crushing the saponin rice at low temperature to prepare saponin rice polysaccharide colloid substrate, and adding auxiliary materials into the saponin rice polysaccharide colloid substrate for blending to obtain the endurance capacity running energy gel. The preparation method can be used for quickly processing and continuously producing the Chinese honeylocust fruit rice, and the prepared endurance run energy gel is clear, smooth and high in viscosity.

Description

Preparation method of endurance running energy glue
Technical Field
The invention belongs to the field of sports nutritious food preparation, and particularly relates to a preparation method of endurance capacity running energy glue.
Background
With the development of sports science, more and more people are paying attention to energy supply (particularly sugar) in endurance running such as marathon, energy after exercise and health recovery problems. Portable, high-energy and instant glycogen-supplementing sports foods such as energy gel/energy bars are not available. Because the exercise energy supplement foods such as energy gel/energy bar and the like on the market at present are prepared by taking food thickening agents without nutritive values such as gelatin, carrageenan and the like as matrixes, the aims of health promotion, body regulation after exercise and trace element supplement cannot be achieved, and the food additives are easy to cause in-vivo deposition after long-time taking, thereby bringing burden and toxicity to body metabolism.
The Chinese honeylocust fruit is commonly called as saussurea involucrate, Chinese honeylocust kernel and Chinese honeylocust essence and is the fruit of Chinese honeylocust fruit. It is a high energy, high carbohydrate, low protein, low fat food, and contains vegetable dietary fiber. It contains 8 essential amino acids and 9 nonessential amino acids (aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, phenylalanine, histidine, lysine, arginine, proline), and contains 9 mineral elements such as K, P, Ca, Mg, Na, Fe, Zn, Mn, Cu, etc. Has the effects of nourishing heart, dredging collaterals, clearing liver and improving eyesight and the like, and is a precious pure natural green nourishing food for harmonizing the functions of human viscera. Although the gleditsia sinensis lam can form a semitransparent, fragrant, glutinous and mouth-moistening sticky colloid after processing, the gleditsia sinensis lam becomes an abnormally hard particle after being dried due to high plant colloid content, so that the traditional processing method of soaking and cooking for a long time is high in cost, time-consuming and labor-consuming, and difficult to realize continuous industrial production.
Disclosure of Invention
The invention mainly provides a preparation method capable of carrying out rapid processing and continuous production on Chinese honeylocust fruit rice. The technical scheme is as follows:
a preparation method of endurance running energy glue comprises the following steps: puffing and crushing the saponin rice at low temperature to prepare saponin rice polysaccharide colloid substrate, and adding auxiliary materials into the saponin rice polysaccharide colloid substrate for blending to obtain the endurance capacity running energy gel.
Further, the preparation of the saponin rice polysaccharide colloidal substrate comprises the following steps:
(1) freezing semen Gleditsiae at low temperature, drying, and puffing to obtain low temperature puffed semen Gleditsiae granule;
(2) crushing and mixing the puffed Chinese honeylocust fruit rice particles obtained in the step (1) with water to obtain Chinese honeylocust fruit rice microparticle suspension;
(3) and (3) boiling the saponin rice microparticle suspension obtained in the step (2) at normal temperature until the suspension is transparent, thus obtaining the saponin rice polysaccharide colloidal substrate.
Further, the preparation of the low-temperature puffed Chinese honeylocust fruit rice particles comprises the following steps:
a, adding the Chinese honeylocust fruit rice into a refrigerator with the temperature of less than-40 ℃, and freezing for 5-20min to obtain low-temperature frozen Chinese honeylocust fruit rice;
b, conveying the frozen saponin rice obtained in the step a into a low-temperature crushing pretreatment bin, carrying out low-temperature sublimation, then feeding into a low-temperature crusher for crushing, and sieving with a 80-mesh sieve to obtain the low-temperature puffed saponin rice particles.
Further, the low-temperature crushing pretreatment bin is a vacuum sublimation bin; the air pressure in the vacuum sublimation bin is less than 0.01MPa, the vacuum sublimation time is 2-30min, and the temperature is 3-5 ℃.
Further, the crushing and mixing method in the step (2) comprises the following steps: and (3) crushing the obtained puffed Chinese honeylocust fruit rice particles at a high speed of 1000-1900 rpm for 5-10min to obtain Chinese honeylocust fruit rice flour, and then adding 500ml of water into 1-4 g of Chinese honeylocust fruit rice flour for mixing to obtain Chinese honeylocust fruit rice microparticle suspension.
Further, the crushing and mixing method in the step (2) comprises the following steps: adding 500ml of water into every 1-4 g of Chinese honeylocust fruit grains (about 4-20 grains), mixing, and shearing in a high-speed shearing machine at 2000-10000 rpm for 2-5min to obtain Chinese honeylocust fruit grain microparticle suspension.
Furthermore, the auxiliary materials comprise 25 to 45 weight percent of maltodextrin, 4.5 to 7.0 weight percent of glucose, 4.5 to 7.0 weight percent of fructose, 0.5 to 1.0 weight percent of sodium citrate, 0.5 to 1.0 weight percent of potassium citrate and 0.2 to 0.4 weight percent of citric acid.
By adopting the scheme, the method has the following advantages:
1. the invention takes pure natural green nourishing Chinese honey locust rice as a main raw material, adopts the low-temperature puffing and crushing process to prepare, expands the dietary fiber and plant polysaccharide components in the Chinese honey locust rice at low temperature, reduces the high-temperature cooking time, thereby reducing the damage of temperature-sensitive substances in the Chinese honey locust rice, leading the colloidal substrate of the Chinese honey locust rice and the amino acid types contained in the final energy gel to be more complete and leading the mineral elements to be more abundant.
2. Compared with the traditional product prepared by long-time soaking and stewing, the gleditsia sinensis lam colloid substrate product prepared by the invention is faster, is beneficial to industrialized production, has higher clarity and more uniformity, can be produced into a nutrient beverage for direct drinking, has higher nutrient substance release and viscosity and easier absorption, has good mouthfeel of fragrant, glutinous and moist mouth, and is more suitable as an energy colloid substrate for endurance exercise.
3. The preparation method of the invention is simple, saves time and labor, has low cost and can be used for continuous processing production.
4. The gleditsia sinensis rice polysaccharide colloidal substrate produced by the method is rich in various nutrient elements, safe, healthy, fragrant, glutinous and mouth-moistening, has the function of harmonizing internal organs of a human body, can provide a foundation for later-stage organism recovery and organism recovery product development due to the composition of natural amino acids and mineral elements, and has high market application value.
Drawings
FIG. 1 is a high maltodextrin energy gum of example 1 of the present invention;
FIG. 2 is a low maltodextrin, low acidity energy gum of example 2 of the present invention;
FIG. 3 is a saponin rice colloidal substrate of the present invention;
FIG. 4 shows a conventional method for preparing a colloidal substrate of Chinese honey locust rice.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
(1) Adding semen Gleditsiae into refrigerator at temperature lower than-40 deg.C, and freezing for 10min to obtain low temperature frozen semen Gleditsiae.
(2) Transferring the obtained frozen semen Gleditsiae to low temperature sublimation chamber, vacuum sublimating under pressure of less than 0.01MPa for 10min, and pulverizing in low temperature pulverizer to obtain low temperature puffed semen Gleditsiae particles;
(3) crushing the obtained puffed Chinese honeylocust fruit rice particles at a high speed of 1000-1900 rpm for 8min to obtain Chinese honeylocust fruit rice flour, and then adding 500ml of water into each 2g of Chinese honeylocust fruit rice flour for mixing to obtain Chinese honeylocust fruit rice microparticle suspension;
(4) boiling the obtained saponin rice microparticle suspension at normal temperature to be transparent to obtain saponin rice polysaccharide colloidal substrate.
(5) Then adding the following auxiliary materials into the saponin rice polysaccharide colloidal substrate in percentage by weight which are equivalent to the saponin rice polysaccharide colloidal substrate: and (3) blending 45% of maltodextrin, 6% of glucose, 6% of fructose, 1.0% of sodium citrate, 1.0% of potassium citrate and 0.4% of citric acid to obtain the endurance running energy gum. The endurance capacity running energy gum is a high maltodextrin energy gum, and as shown in figure 1, the product is only slightly yellow even if high content of maltodextrin is added, and the whole product is still clear, transparent, uniform and high in clarity.
Example 2
(1) Adding semen Gleditsiae into refrigerator at temperature lower than-40 deg.C, and freezing for 10min to obtain low temperature frozen semen Gleditsiae.
(2) Transferring the obtained frozen semen Gleditsiae to low temperature sublimation chamber, vacuum sublimating under pressure of less than 0.01MPa for 10min, and pulverizing in low temperature pulverizer to obtain low temperature puffed semen Gleditsiae particles;
(3) crushing the obtained puffed Chinese honeylocust fruit rice particles at a high speed of 1000-1900 rpm for 8min to obtain Chinese honeylocust fruit rice powder, and then adding 500ml of water into each 2g of Chinese honeylocust fruit rice to mix so as to obtain Chinese honeylocust fruit rice microparticle suspension;
(4) boiling the obtained saponin rice microparticle suspension at normal temperature to be transparent to obtain saponin rice polysaccharide colloidal substrate.
(5) Then adding the following auxiliary materials into the saponin rice polysaccharide colloidal substrate in percentage by weight which are equivalent to the saponin rice polysaccharide colloidal substrate: and (3) blending 25% of maltodextrin, 6% of glucose, 6% of fructose, 1.0% of sodium citrate, 1.0% of potassium citrate and 0.2% of citric acid to obtain the endurance running energy gum. The endurance capacity running energy glue is low maltodextrin and low acidity energy glue, and the product is clear and transparent, uniform and high in clarity as shown in figure 2.
Example 3
(1) Adding semen Gleditsiae into refrigerator at temperature lower than-40 deg.C, and freezing for 10min to obtain low temperature frozen semen Gleditsiae.
(2) Transferring the obtained frozen semen Gleditsiae to low temperature sublimation chamber, vacuum sublimating under pressure of less than 0.01MPa for 10min, and pulverizing in low temperature pulverizer to obtain low temperature puffed semen Gleditsiae particles;
(3) crushing the obtained puffed Chinese honeylocust fruit rice particles at a high speed of 1000-1900 rpm for 8min to obtain Chinese honeylocust fruit rice flour, and then adding 500ml of water into every 4g of Chinese honeylocust fruit rice flour for mixing to obtain Chinese honeylocust fruit rice microparticle suspension;
(4) boiling the obtained semen Gleditsiae suspension at room temperature to obtain transparent semen Gleditsiae polysaccharide colloid substrate, as shown in FIG. 3, although semen Gleditsiae content is higher, the product is colorless, clear and transparent, and has good appearance.
(5) Then adding the following auxiliary materials into the saponin rice polysaccharide colloidal substrate in percentage by weight which are equivalent to the saponin rice polysaccharide colloidal substrate: and (3) blending 25% of maltodextrin, 6% of glucose, 6% of fructose, 1.0% of sodium citrate, 1.0% of potassium citrate and 0.2% of citric acid to obtain the endurance running energy gum. .
Comparative example
2g of dry Chinese honey locust rice is added into 500ml of water and soaked for 8 hours to obtain soaked Chinese honey locust rice liquid, then the soaked Chinese honey locust rice liquid is steamed and boiled for 12 hours to obtain Chinese honey locust rice colloid substrate, as shown in figure 4, the Chinese honey locust rice colloid substrate forms loose soaked granular shape, cannot form transparent liquid state, and cannot be applied to the production of beverages for rapidly recovering body functions.
Examples sample testing:
comparative sensory evaluation was performed on the viscosity, mouthfeel change and traditional food gum bases, i.e., gelatin, xanthan gum, guar gum, konjac gum, locust bean gum viscosity and mouthfeel, of the saponin gum base obtained in step 4 of each example.
The taste and sensory evaluation adopt the national standard GB/T12315-. The sensory evaluation personnel comprises 30 students and teachers who obtain sensory evaluation qualification. The evaluation results are shown in tables 1 and 2 below:
table 1: sensory evaluation scoring criteria
Figure BDA0003286605420000071
Table 2: taste score ranking
Figure BDA0003286605420000072
Figure BDA0003286605420000081
As shown in the above table, the color, smell, taste and total score of the saponin gum base of each example of the present invention are close to those of commercially available gelatin, konjac gum, guar gum, locust bean gum and xanthan gum, and even much higher than those of locust bean gum and xanthan gum. The other examples, except for example 1, which was darker in color, all scored significantly higher than the comparative examples made by the conventional method. The saponin rice polysaccharide colloid substrate has uniform and transparent color, good smell and good taste, is easy to be accepted by the masses, and is very suitable for producing sports nutritious food for providing energy and helping the body to recover.
The viscosity was measured according to GB-T10247-2008 viscosity measurement method and compared with aqueous solutions of gelatin, xanthan gum, guar gum, konjac gum and locust bean gum at different concentrations at 25 ℃. The results are shown in table 3 below:
TABLE 3
Figure BDA0003286605420000082
As can be seen from the above table, the saponin rice polysaccharide colloidal substrate of the present application still has a better concentration when the concentration is only 0.4%, and when the concentration of example 3 is 0.8%, the viscosity can approach the level of 0.5% gelatin, while the viscosity of the comparative example prepared by the conventional method is far lower than that of the example of the present application, which shows that the taste of the saponin rice polysaccharide colloidal substrate of the present application has the properties of viscosity and smoothness, and compared with the conventional method, the gelatinization is more sufficient and the absorption is easier.
Various other modifications and changes may be made by those skilled in the art based on the above-described technical solutions and concepts, and all such modifications and changes should fall within the scope of the claims of the present invention.

Claims (7)

1. The preparation method of the endurance running energy glue is characterized by comprising the following steps of: puffing and crushing the saponin rice at low temperature to prepare saponin rice polysaccharide colloid substrate, and adding auxiliary materials into the saponin rice polysaccharide colloid substrate for blending to obtain the endurance capacity running energy gel.
2. The method for preparing endurance running energy gum according to claim 1, wherein the preparation of the saponin rice polysaccharide gum base comprises the following steps:
(1) freezing semen Gleditsiae at low temperature, drying, and puffing to obtain low temperature puffed semen Gleditsiae granule;
(2) crushing and mixing the puffed Chinese honeylocust fruit rice particles obtained in the step (1) with water to obtain Chinese honeylocust fruit rice microparticle suspension;
(3) and (3) boiling the saponin rice microparticle suspension obtained in the step (2) at normal temperature until the suspension is transparent, thus obtaining the saponin rice polysaccharide colloidal substrate.
3. The method for preparing endurance running energy gum according to claim 2, wherein the preparation of the low-temperature puffed Chinese honey locust rice particles comprises the following steps:
a, adding the Chinese honeylocust fruit rice into a refrigerator with the temperature of less than-40 ℃, and freezing for 5-20min to obtain low-temperature frozen Chinese honeylocust fruit rice;
b, conveying the frozen saponin rice obtained in the step a into a low-temperature crushing pretreatment bin, carrying out low-temperature sublimation, then feeding into a low-temperature crusher for crushing, and sieving with a 80-mesh sieve to obtain the low-temperature puffed saponin rice particles.
4. The method for preparing endurance running energy glue according to claim 3, wherein the low-temperature crushing pretreatment bin is a vacuum sublimation bin; the air pressure in the vacuum sublimation bin is less than 0.01MPa, the vacuum sublimation time is 2-30min, and the temperature is 3-5 ℃.
5. The method for preparing endurance running energy rubber according to claim 2, wherein the pulverizing and mixing method in the step (2) is as follows: and (3) crushing the obtained puffed Chinese honeylocust fruit rice particles at a high speed of 1000-1900 rpm for 5-10min to obtain Chinese honeylocust fruit rice flour, and then adding 500ml of water into 1-4 g of Chinese honeylocust fruit rice flour for mixing to obtain Chinese honeylocust fruit rice microparticle suspension.
6. The method for preparing endurance running energy rubber according to claim 2, wherein the pulverizing and mixing method in the step (2) is as follows: adding 500ml of water into every 1-4 g of saponin rice, mixing, and then shearing in a high-speed shearing machine at 2000-10000 rpm for 2-5min to obtain saponin rice microparticle suspension.
7. The method for preparing endurance running energy gum according to claim 1, wherein the auxiliary materials comprise 25-45% of maltodextrin, 4.5-7.0% of glucose, 4.5-7.0% of fructose, 0.5-1.0% of sodium citrate, 0.5-1.0% of potassium citrate and 0.2-0.4% of citric acid by weight percentage of the saponin rice polysaccharide gum base.
CN202111149233.4A 2021-09-29 2021-09-29 Preparation method of endurance running energy glue Pending CN113854564A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105962346A (en) * 2016-06-03 2016-09-28 汤臣倍健股份有限公司 Energy gel and deep processing preparation method thereof
CN106937743A (en) * 2017-04-24 2017-07-11 诺和生物技术（天津）有限公司 A kind of antisecosis agent and preparation method thereof
CN110367365A (en) * 2019-08-27 2019-10-25 杭州衡美食品科技有限公司 A kind of antifatigue energy glue and preparation method thereof
CN111892664A (en) * 2020-07-31 2020-11-06 成都天河农业旅游发展有限公司 Preparation method of saponin rice polysaccharide gum

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105962346A (en) * 2016-06-03 2016-09-28 汤臣倍健股份有限公司 Energy gel and deep processing preparation method thereof
CN106937743A (en) * 2017-04-24 2017-07-11 诺和生物技术（天津）有限公司 A kind of antisecosis agent and preparation method thereof
CN110367365A (en) * 2019-08-27 2019-10-25 杭州衡美食品科技有限公司 A kind of antifatigue energy glue and preparation method thereof
CN111892664A (en) * 2020-07-31 2020-11-06 成都天河农业旅游发展有限公司 Preparation method of saponin rice polysaccharide gum

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
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Application publication date: 20211231