CN117297028A - Protein meal replacement nutrition bar with low calorie and high satiety and preparation method thereof - Google Patents
Protein meal replacement nutrition bar with low calorie and high satiety and preparation method thereof Download PDFInfo
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- CN117297028A CN117297028A CN202311338616.5A CN202311338616A CN117297028A CN 117297028 A CN117297028 A CN 117297028A CN 202311338616 A CN202311338616 A CN 202311338616A CN 117297028 A CN117297028 A CN 117297028A
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Classifications
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a protein meal replacement nutrition bar with low calorie and high satiety and a preparation method thereof, and belongs to the technical field of meal replacement nutrition bars. After the wall breaking treatment of the fermented saccharomyces cerevisiae mud and selenium-enriched yeast powder, carrying out enzymolysis and centrifugation, wherein the solid is nucleic acid impurities, adding activated carbon for adsorption, ultrafiltering to obtain yeast protein, preparing a fermentation medium, inoculating lactobacillus plantarum and bifidobacterium longum for fermentation, eluting the product to obtain a probiotic liquid, embedding to obtain probiotic embedded particles, drying the residues to obtain nutrition powder, pressing and baking the yeast protein, the nutrition powder, the composite protein powder, the isomaltooligosaccharide syrup, the medium chain triglyceride, the pea fiber, the glycerol, the phospholipid and the almond kernel to obtain a nutrition bar core, mixing and coating the black chocolate liquid, the coconut oil and the probiotic embedded particles on the surface of the nutrition bar core to obtain the protein meal-replacing nutrition bar with low heat and high satiety.
Description
Technical Field
The invention relates to the technical field of meal replacement nutrition bars, in particular to a protein meal replacement nutrition bar with low calorie and high satiety and a preparation method thereof.
Background
The incidence of overweight and obesity is increasing not only in the united states but also worldwide. The long-term intake of large amounts of energy beyond energy expenditure is a major cause of obesity in the modern world. In the real world, weight control is often attempted with caloric restriction for periods of weeks and months in order to initiate and maintain weight loss. This method is generally implemented by: reducing the amount of food consumed or the type of food (i.e., reducing the amount of food or eating less caloric density), or replacing a meal with a commercially available liquid formulation (nutritionally balanced complete meal replacement product); both of these approaches have proven to be effective in reducing body weight.
Caloric control by reducing food consumption appears to be associated with increased subjective hunger sensation and eating impulse. The latter may lead to higher failure rates and rebound rates than replacing a meal with a nutritionally balanced meal replacement product.
The nutrition bar is generally prepared from grains, nuts, cocoa butter, protein powder, etc. as main raw materials by processing and binding with adhesive, and shaping to obtain bar or stick food. The processing adhesive is generally composed of sucrose, honey, condensed milk, edible gum and the like, which often results in a product with a higher glycemic index (GI value) and is unfavorable for controlling blood sugar. In addition, a healthy diet needs to consider not only the GI value but also the nutrient density of the food. The balanced diet can meet the needs of human bodies for all nutrient substances by taking various nutrients, so that the balanced diet has the advantages of balanced nutrition, good taste and low glycemic index (GI value), and has important significance and application prospect in the fields of health-care foods, functional foods and the like.
The Chinese patent document CN110959809A discloses a cereal bar which is ready-to-eat and a preparation method thereof, wherein the main raw materials comprise puffed purple rice, puffed white rice and puffed yellow rice, coconut milk powder, yoghurt powder, protein powder and chia seeds are matched, a large amount of puffed cereal is used for making the GI value of the cereal bar higher, and meanwhile, the formula nutrition components mainly comprise carbohydrate, protein and dietary fiber, and the nutrition composition is single.
Therefore, there is a need to develop a protein meal replacement bar with low calories and high satiety, while having a low glycemic index, which would have broad market prospects.
Disclosure of Invention
The invention aims to provide a protein meal replacement nutrition bar with low calorie and high satiety and a preparation method thereof, wherein the nutrition bar has a low GI value, can obviously reduce postprandial blood sugar fluctuation and sugar tolerance, well maintain postprandial blood sugar stability, improve intestinal probiotics abundance, improve short chain fatty acid content, be beneficial to intestinal health, stay in the stomach for a long time, have low digestion speed and lower human absorption rate, and the protein is beneficial to stimulating insulin secretion, maintaining reasonable blood sugar level of the human body, reducing load on islet beta cells, improving insulin resistance, and being beneficial to producing long-time satiety, and supplementing protein, dietary fiber, vitamins and other nutrition substances required by the human body, thereby being beneficial to preventing and controlling diabetes, obesity and cardiovascular diseases.
The technical scheme of the invention is realized as follows:
the invention provides a preparation method of a protein meal replacement nutrition bar with low heat and high satiety, which comprises the steps of preprocessing fermented saccharomyces cerevisiae mud and selenium-rich yeast powder, adding additional enzyme after wall breaking treatment, heating for enzymolysis, adjusting the pH value of a solution, centrifuging, enabling solids to be nucleic acid impurities, adding activated carbon into supernatant fluid for adsorption, ultrafiltering to obtain yeast protein, mixing black oat flour, konjak gum powder, soy protein isolate, nucleic acid impurities and water to obtain a fermentation culture medium, inoculating lactobacillus plantarum and bifidobacterium for fermentation, eluting a product to obtain a probiotic liquid, embedding to obtain probiotic embedded particles, drying residues to obtain nutrition powder, pressing and baking the yeast protein, the nutrition powder, the composite protein powder, the isomaltooligosaccharide syrup, medium chain triglyceride, pea fiber, glycerol, phospholipid and almond kernel to obtain a nutrition bar core, mixing and coating black chocolate liquid, coconut oil and the probiotic embedded particles on the surface of the nutrition bar core, cooling and solidifying to obtain the protein meal replacement nutrition bar with low heat and high satiety.
As a further improvement of the invention, the method comprises the following steps:
s1, pretreatment of yeast paste: adding the fermented saccharomyces cerevisiae mud and selenium-enriched yeast powder into sterile water, uniformly stirring and mixing, filtering, removing impurities, adding sodium bicarbonate into the filtrate, stirring for reaction, centrifuging, removing supernatant, washing the solid with sterile water, and centrifuging to obtain clean saccharomyces cerevisiae mud;
S2, wall breaking treatment: adding the yeast paste prepared in the step S1 into water, adding a cosolvent, heating and carrying out ultrasonic treatment under ultraviolet irradiation, stirring for reaction, centrifuging, washing, drying, and ball-milling to obtain wall-broken yeast powder;
s3, enzymatic autolysis reaction: adding the wall-broken yeast powder prepared in the step S2 into water, adding complex enzyme, heating for enzymolysis, inactivating enzyme, regulating the pH value of the solution, centrifuging, collecting supernatant, wherein the solid is nucleic acid impurities, and drying for later use;
s4, refining yeast protein: adding active carbon into the supernatant in the step S3, stirring, adsorbing, filtering, ultrafiltering the filtrate, and freeze-drying to obtain protein solution with molecular weight cut-off of 10-100 kDa;
s5, preparing a fermentation medium: adding the black oat flour, konjak flour, soy protein isolate and nucleic acid impurities in the step S3 into water, and sterilizing to obtain a fermentation medium;
s6, fermenting probiotics: inoculating lactobacillus plantarum and bifidobacterium longum strain seed liquid into the fermentation culture medium prepared in the step S3, fermenting and culturing, filtering a product to obtain filtrate, washing solids, concentrating to obtain probiotic liquid, mixing the rest solids with the filtrate to prepare nutrient, adding sodium alginate, inulin and lecithin into the probiotic liquid, stirring and mixing uniformly, adding fish oil, emulsifying, dropwise adding calcium chloride solution, solidifying at normal temperature, centrifuging, washing, and drying to prepare the probiotic embedded particles;
S7, preparing a protein meal replacement nutrition bar with low calorie and high satiety: uniformly mixing the yeast protein prepared in the step S4, the composite protein powder, the isomaltooligosaccharide syrup, the medium chain triglyceride, the pea fiber, the glycerol, the phospholipid and the almond, pouring into a mould, pressing into long strips, baking to obtain a nutrition bar core, uniformly mixing the dark chocolate liquid, the coconut oil and the probiotics embedded particles prepared in the step S6, coating the surface of the prepared nutrition bar core, cooling and solidifying to obtain the protein meal replacement nutrition bar with low heat and high satiety.
As a further improvement of the invention, the mass ratio of the fermented saccharomyces cerevisiae mud to the selenium-enriched yeast powder in the step S1 is 20-30:5-7, wherein the addition amount of the sterile water is 2-4 times of the mass of the fermented saccharomyces cerevisiae mud, the mesh number of the filtered sieve is 50-80 meshes, the addition amount of the sodium bicarbonate is 5-7wt% of the total mass of the system, and the stirring reaction time is 0.5-1h.
As a further improvement of the invention, in the step S2, the mass ratio of the yeast mud to the cosolvent to the water is 20-25:3-5:200-250, the mass ratio of the cosolvent to the sodium chloride is 5-7:12, the surfactant is at least one of Tween-20, tween-40, tween-60 and Tween-80, the irradiation time of ultraviolet rays is 30-40min, the temperature of the heating ultrasonic treatment is 35-40 ℃, the ultrasonic power is 700-1000W, the treatment method is 8-12min of ultrasonic treatment, 8-12min of stopping and 8-12min of further treatment, and the ball milling time is 1-3h.
As a further improvement of the invention, in the step S3, the mass ratio of the wall-broken yeast powder to the water to the compound enzyme is 120-150:1000:7-10, the compound enzyme comprises glucanase and papain, the mass ratio is 3-5:7, and the pH value of the solution is regulated to be 2-2.2.
As a further improvement of the invention, the mass ratio of the supernatant to the activated carbon in the step S4 is 1000-1200:15-20, and the stirring adsorption time is 20-30min.
As a further improvement of the present invention, the mass ratio of the black oat flour, the konjac flour, the isolated soy protein, the nucleic acid impurities and the water in the step S5 is 15-20:7-12:7-10:2-3:200-300.
As a further improvement of the present invention, the seed solution of Lactobacillus plantarum and Bifidobacterium longum in step S6 has an inoculum size of 2-4v/v% and 1-3v/v%, respectively, and the seed solution of Lactobacillus plantarum has a inoculum size of 10 8 -10 9 cfu/mL, wherein the condition of fermentation culture is under micro-anoxic condition of 36-38 ℃,70-120r/min, fermentation culture is carried out for 48-72h, and the micro-anoxic condition is 10-12% CO 2 、3-5％O 2 、3-5％H 2 The balance being nitrogen, the percentage by volume is that the bacterial content of the probiotics liquid is 10 9 -10 10 cfu/mL, wherein the mass ratio of the probiotic liquid to the sodium alginate to the inulin to the lecithin to the fish oil is 150-170:25-30:7-10:2-3:250-300, the concentration of the calcium chloride solution is 5-7wt%, and the curing time at normal temperature is 15-30min.
As a further improvement of the invention, in the step S7, the mass ratio of the yeast protein, the nutrient, the isomaltooligosaccharide syrup, the composite protein powder, the medium chain triglyceride, the pea fiber, the glycerol, the phospholipid and the flat peach kernel is 100-120:50-70:3-5:30-40:1-2:3-5:10-20:20-30:15-20, the composite protein powder comprises separated whey protein, milk protein and hydrolyzed whey protein, the mass ratio is 7-10:3-5:5-7, the baking temperature is 130-150 ℃ for 20-25min, the mass ratio of the black chocolate liquid, the coconut oil and the probiotic embedded particles is 20-30:3-5:5-7, the cooling solidification temperature is 0-4 ℃ and the cooling solidification time is 20-30min.
The invention further protects the protein meal replacement nutrition bar with low calorie and high satiety, which is prepared by the preparation method.
The invention has the following beneficial effects:
the beer yeast protein is rich in eight amino acids necessary for human body, and its content is 40% -60% of dry weight of thallus, and its nutritive value is between whey protein and soybean protein, and its branched chain amino acid content is higher than whey protein, so that it is a high-quality natural complete protein. In the process of industrially preparing beer, after the beer is fermented and ripened, a large amount of yeast mud is formed, except that a part of yeast mud is reserved as beer fermentation inoculation, most of the yeast mud is discharged along with waste water or is directly used as feed, and the BOD load of the waste water is increased due to rich nutrition, so that the difficulty of waste water treatment is greatly increased.
The selenium-enriched yeast powder has multiple functions including antioxidation and immune system functions after enzymolysis and fermentation, and can well play roles in reducing blood sugar, improving immunity and the like. Selenium is an antioxidant that helps reduce free radical damage. High blood glucose levels may lead to oxidative stress, increasing the production of free radicals, thereby damaging cells and tissues. The antioxidant effect of selenium helps to alleviate this damage, protect islet cells and maintain insulin sensitivity, and selenium can improve the sensitivity of the body to insulin. This means that the body is more likely to use insulin to bring glucose from the blood into the cells, thereby lowering blood glucose levels, selenium may help to reduce these inflammatory reactions and also help to maintain normal blood glucose levels.
The invention firstly filters the fermented saccharomyces cerevisiae mud to remove impurities such as residual large-particle hops, resin, cereal particles, dead yeast cell walls and the like, can remove bitter taste brought by the impurities such as hops and the like to a certain extent, and adds sodium bicarbonate to saponify and decompose the hop components, so that the bitter taste and peculiar smell are effectively removed, the process is simple, the cost is lower, and the bitter taste of the obtained saccharomyces cerevisiae mud is greatly reduced.
In the wall breaking treatment process, a cosolvent is firstly added to promote rupture of cell walls, and under the synergistic effect of a surfactant and sodium chloride, the cosolvent interacts with phospholipid and lipoprotein of cell membranes to destroy membrane structures, so that the permeability of the membranes is increased, the dissolution of protein products in the saccharomycete hydrolysis process can be obviously accelerated, then, the yeast cell walls can be crushed by ultrasonic waves, ultraviolet rays can penetrate the yeast cell walls to cause perforation of the yeast cell walls, so that the protein is released, and the two can be synergistic to greatly accelerate the wall breaking of the yeast cells, accelerate the release of the yeast protein and further strengthen the wall breaking effect. After the ball milling mechanical wall breaking is further adopted, most of the cell walls of the saccharomycetes can be broken, so that almost all proteins in the saccharomycetes are extracted.
The yeast will hydrolyze the high molecular substances in the cells into small molecules by endogenous enzymes (protease, nuclease, carbohydrate hydrolase, etc.), and under the action of the additional enzymes including protease and glucanase, the hydrolysis of the high molecular substances in the yeast can be accelerated, and at the same time, under the synergistic action of the additional enzymes and the yeast own enzymes, most of the protein is dissolved, and at the same time, a part of the nucleic acid impurities are dissolved in the protein liquid, so that the solution is adjusted to isoelectric point 2-2.2 of the nucleic acid, so that the nucleic acid impurities are coagulated and separated, and the separated nucleic acid can be utilized as a part of raw materials in a fermentation medium due to the fact that the nucleic acid contains saccharides and nitrogen elements.
The active carbon is added into the crude protein supernatant, the active carbon has better decoloring effect, partial peculiar smell and bitter taste can be removed, most pigment molecules can be removed in the ultrafiltration technical process, and purer yeast protein with the molecular weight of 10-100kDa can be obtained by interception.
The black oat is rich in dietary fiber, linoleic acid, vitamins and other nutrient substances, especially beta-glucan, and is used as water-soluble dietary fiber to play roles in maintaining blood sugar balance and inhibiting cholesterol absorption in a human body, and the black oat also contains melatonin, so that the black oat can help the human body to fade color spots. The isolated soy protein contains rich protein, provides rich nitrogen source for probiotics fermentation, but also contains a certain anti-nutritional factor, and the degradation and removal of the anti-nutritional factor are facilitated in the fermentation process, so that the nutrition and safety of the isolated soy protein are improved. The main component of konjak gum is glucomannan, which is a soluble dietary fiber, and is rich in crude protein, soluble sugar, starch, crude fiber, various amino acids, and rich in trace elements such as calcium, iron, zinc, manganese, magnesium, etc. After the raw materials are fermented by probiotics (including lactobacillus plantarum and bifidobacterium longum), on one hand, the hardness and viscosity of the product are improved, the elasticity and hardness are enhanced, bad smell is masked, the texture characteristics of the meal replacement bar are enhanced, the cooking loss rate is reduced, and on the other hand, short-chain fatty acid can be produced, and intestinal microbiota is regulated, so that intestinal diseases are prevented, and the nutrition of the meal replacement bar is increased.
Meanwhile, the storage stability, acid resistance and bile alkali resistance of the probiotics subjected to fermentation proliferation are improved through embedding, so that the probiotics can smoothly enter the intestinal tract, the immunity of a human body is improved, and the intestinal health of the human body is enhanced.
The added isomaltooligosaccharide syrup has sweetness half that of sucrose, can not be converted into glucose after being eaten by human body, can not generate acid by microorganisms in the oral cavity, can be used for keeping the oral cavity sanitary and preventing dental caries, and is also suitable for diabetics to eat.
The protein meal replacement nutrition bar with high heat quantity and satiety has the advantages of being low in GI value, capable of obviously reducing postprandial blood sugar fluctuation and glucose tolerance, well maintaining postprandial blood sugar stability, improving the abundance of intestinal probiotics, improving the content of short-chain fatty acids, being beneficial to intestinal health, staying in the stomach for a long time after entering a human body, being low in digestion speed, being low in human body absorption rate, being beneficial to stimulating insulin secretion, being beneficial to maintaining reasonable blood sugar level of the human body, reducing the load on islet beta cells, improving insulin resistance, being beneficial to producing long-time satiety, and supplementing protein, dietary fiber, vitamins and other nutrient substances required by the human body, thereby being beneficial to preventing and controlling diabetes, obesity and cardiovascular diseases.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the following examples and comparative examples, the micro anoxic condition was 10% CO 2 、5％O 2 、5％H 2 The balance being nitrogen, and the percentage is volume percent. The bacterial seed liquid has a bacterial content of 10 8 -10 9 cfu/mL。
The preparation method of the lactobacillus plantarum and bifidobacterium longum strain seed solution comprises the following steps: lactobacillus plantarum and bifidobacterium longum are inoculated into a sterilized Gao's medium respectively, and are subjected to activation culture for 24 hours at 37 ℃ and 100 r/min.
The fermented Saccharomyces cerevisiae Fermentum mud is provided by tin-free lion Wang Taihu Water beer Co.
Lactobacillus plantarum and Bifidobacterium longum, 100 hundred million cfu/g, supplied by Jiangsu Miao biosciences Inc.
Glucanase, 5 ten thousand U/g, supplied by Chongqing day moist biologicals Co., ltd; papain, 1 ten thousand U/g, supplied by Shanghai Yuan Ye Biotechnology Co.
Selenium enriched yeast powder was purchased from Angel Yeast Co.
Example 1
The embodiment provides a preparation method of a protein meal replacement nutrition bar with low heat and high satiety, which comprises the following steps:
s1, pretreatment of yeast paste: mixing 20 parts by weight of fermented saccharomyces cerevisiae mud and 5 parts by weight of selenium-rich yeast powder for 10min, adding sterile water with the mass of 2 times of the fermented saccharomyces cerevisiae mud, stirring and mixing uniformly, filtering with a 50-mesh screen, removing impurities, adding sodium bicarbonate into the filtrate, wherein the addition amount of the sodium bicarbonate is 5% of the total mass of the system, stirring and reacting for 0.5h, centrifuging, removing supernatant, washing the solid with sterile water, and centrifuging to obtain clean saccharomyces cerevisiae mud;
s2, wall breaking treatment: adding 20 parts by weight of the yeast slurry prepared in the step S1 into 200 parts by weight of water, adding 3 parts by weight of a cosolvent, carrying out heating ultrasonic treatment under ultraviolet irradiation, stirring for reaction, centrifuging, washing, drying, and ball-milling for 1h to obtain wall-broken yeast powder;
the cosolvent comprises tween-80 and sodium chloride with a mass ratio of 5:12;
the time of the ultraviolet irradiation is 30min, the temperature of the heating ultrasonic treatment is 35 ℃, the ultrasonic power is 700W, the treatment method is that the ultrasonic treatment is carried out for 8min, the stop is carried out for 8min, and the treatment is carried out for 8min again;
S3, enzymatic autolysis reaction: adding 120 parts by weight of the wall-broken yeast powder prepared in the step S2 into 1000 parts by weight of water, adding 7 parts by weight of complex enzyme, heating to 50 ℃ for enzymolysis for 2 hours, inactivating enzyme, adjusting the pH value of the solution to 2, centrifuging, collecting supernatant, taking solid as nucleic acid impurities, and drying for later use;
the compound enzyme comprises glucanase and papain, and the mass ratio is 3:7;
s4, refining yeast protein: adding 15 parts by weight of activated carbon into 1000 parts by weight of the supernatant obtained in the step S3, stirring and adsorbing for 20min, filtering, ultrafiltering the filtrate, and freeze-drying the protein solution with the molecular weight cut-off of 10-100kDa to obtain yeast protein;
s5, preparing a fermentation medium: adding 15 parts by weight of black oat flour, 7 parts by weight of konjak flour, 7 parts by weight of soy protein isolate and 2 parts by weight of the nucleic acid impurities in the step S3 into 200 parts by weight of water, and sterilizing to obtain a fermentation medium;
s6, fermenting probiotics: inoculating lactobacillus plantarum and bifidobacterium longum strain seed liquid into the fermentation culture medium prepared in the step S3, wherein the inoculum sizes of the lactobacillus plantarum and bifidobacterium longum strain seed liquid are respectively 2v/v percent and 1v/v percent, and the micro anoxic stripsFermenting at 36deg.C at 70r/min for 48 hr, filtering to obtain filtrate, washing solid, concentrating to obtain probiotic liquid with bacterial content of 10 9 Mixing cfu/mL, the rest solid and the filtrate to prepare nutrient, adding 25 parts by weight of sodium alginate, 7 parts by weight of inulin and 2 parts by weight of lecithin into 150 parts by weight of probiotic liquid, stirring and mixing uniformly, adding into 250 parts by weight of fish oil, emulsifying for 15min at 10000r/min, dripping 20 parts by weight of 5wt% calcium chloride solution, solidifying for 15min at normal temperature, centrifuging, washing and drying to prepare the probiotic embedded particles;
s7, preparing a protein meal replacement nutrition bar with low calorie and high satiety: uniformly mixing 100 parts by weight of yeast protein prepared in the step S4, 50 parts by weight of the nutritional material prepared in the step S6, 30 parts by weight of composite protein powder, 3 parts by weight of isomaltooligosaccharide syrup, 1 part by weight of medium chain triglyceride, 3 parts by weight of pea fiber, 10 parts by weight of glycerol, 20 parts by weight of phospholipid and 15 parts by weight of peach kernel, pouring into a mold, pressing into a long strip shape, baking at 130 ℃ for 20min to obtain a nutrition bar core, uniformly mixing 20 parts by weight of black chocolate liquid, 3 parts by weight of coconut oil and 5 parts by weight of the probiotic embedded particles prepared in the step S6, coating the surface of the prepared nutrition bar core, and cooling and solidifying at 0 ℃ for 20min to prepare the protein meal replacement nutrition bar with low heat and high satiety;
the composite protein powder comprises separated whey protein, milk protein and hydrolyzed whey protein, and the mass ratio is 7:3:5.
Example 2
The embodiment provides a preparation method of a protein meal replacement nutrition bar with low heat and high satiety, which comprises the following steps:
s1, pretreatment of yeast paste: mixing 30 parts by weight of fermented saccharomyces cerevisiae mud with 7 parts by weight of selenium-rich yeast powder for 10min, adding sterile water with the mass of 4 times of the fermented saccharomyces cerevisiae mud, stirring and mixing uniformly, filtering with a 80-mesh screen, removing impurities, adding sodium bicarbonate into the filtrate, stirring and reacting for 1h, centrifuging, removing supernatant, washing the solid with sterile water, and centrifuging to obtain clean saccharomyces cerevisiae mud;
s2, wall breaking treatment: adding 25 parts by weight of the yeast paste prepared in the step S1 into 250 parts by weight of water, adding 5 parts by weight of a cosolvent, carrying out heating ultrasonic treatment under ultraviolet irradiation, stirring for reaction, centrifuging, washing, drying, and ball-milling for 3 hours to obtain wall-broken yeast powder;
the cosolvent comprises tween-60 and sodium chloride with the mass ratio of 7:12;
the time of the ultraviolet irradiation is 40min, the temperature of the heating ultrasonic treatment is 40 ℃, the ultrasonic power is 1000W, the treatment method is that the ultrasonic treatment is carried out for 12min, the stop is carried out for 12min, and the treatment is carried out for 12min again;
S3, enzymatic autolysis reaction: adding 150 parts by weight of the wall-broken yeast powder prepared in the step S2 into 1000 parts by weight of water, adding 10 parts by weight of complex enzyme, heating to 50 ℃ for enzymolysis for 2 hours, inactivating enzyme, adjusting the pH value of the solution to 2.2, centrifuging, collecting supernatant, taking solid as nucleic acid impurities, and drying for later use;
the compound enzyme comprises glucanase and papain, and the mass ratio is 5:7;
s4, refining yeast protein: adding 20 parts by weight of activated carbon into 1200 parts by weight of the supernatant obtained in the step S3, stirring and adsorbing for 30min, filtering, ultrafiltering the filtrate, and freeze-drying the protein solution with the molecular weight cut-off of 10-100kDa to obtain yeast protein;
s5, preparing a fermentation medium: adding 20 parts by weight of black oat flour, 12 parts by weight of konjak flour, 10 parts by weight of soy protein isolate and 3 parts by weight of the nucleic acid impurities in the step S3 into 300 parts by weight of water, and sterilizing to obtain a fermentation medium;
s6, fermenting probiotics: inoculating lactobacillus plantarum and bifidobacterium longum strain seed liquid into the fermentation culture medium prepared in the step S3, wherein the inoculum sizes of the lactobacillus plantarum and bifidobacterium longum strain seed liquid are respectively 4v/v percent and 3v/v percent, fermenting and culturing for 72 hours at 38 ℃ and 120r/min under a micro-anoxic condition, filtering the product to obtain filtrate, washing solids, concentrating to obtain probiotics liquid, and the bacterial content is 10 10 cfu/mL, mixing the rest solid with the filtrate to obtain nutritional material, adding 30 weight parts of sodium alginate, 10 weight parts of inulin and 3 weight parts of lecithin into 170 weight parts of probiotic liquid, stirring and mixingUniformly adding the mixture into 300 parts by weight of fish oil, emulsifying for 15min at 10000r/min, dropwise adding 20 parts by weight of 7wt% calcium chloride solution, solidifying for 30min at normal temperature, centrifuging, washing, and drying to obtain the probiotic embedded particles;
s7, preparing a protein meal replacement nutrition bar with low calorie and high satiety: uniformly mixing 120 parts by weight of yeast protein prepared in the step S4, 70 parts by weight of the nutritional material prepared in the step S6, 40 parts by weight of composite protein powder, 5 parts by weight of isomaltooligosaccharide syrup, 2 parts by weight of medium chain triglyceride, 5 parts by weight of pea fiber, 20 parts by weight of glycerol, 30 parts by weight of phospholipid and 20 parts by weight of almond chips, pouring into a mold, pressing into a long strip shape, baking at 150 ℃ for 25min to obtain a nutrition bar core, uniformly mixing 30 parts by weight of black chocolate liquid, 5 parts by weight of coconut oil and 7 parts by weight of the probiotic embedded particles prepared in the step S6, coating the surface of the prepared nutrition bar core, and cooling and solidifying at 4 ℃ for 30min to prepare the protein meal replacement nutrition bar with low heat and high satiety;
the compound protein powder comprises separated whey protein, milk protein and hydrolyzed whey protein, and the mass ratio of the separated whey protein to the milk protein to the hydrolyzed whey protein is 10:5:7.
Example 3
The embodiment provides a preparation method of a protein meal replacement nutrition bar with low heat and high satiety, which comprises the following steps:
s1, pretreatment of yeast paste: mixing 25 parts by weight of fermented saccharomyces cerevisiae mud and 6 parts by weight of selenium-enriched yeast powder for 10min, adding sterile water with the mass of 3 times of the fermented saccharomyces cerevisiae mud, stirring and mixing uniformly, filtering with a 80-mesh screen, removing impurities, adding sodium bicarbonate into the filtrate, stirring and reacting for 1h, centrifuging, removing supernatant, washing the solid with sterile water, and centrifuging to obtain clean saccharomyces cerevisiae mud;
s2, wall breaking treatment: adding 22 parts by weight of the yeast paste prepared in the step S1 into 220 parts by weight of water, adding 4 parts by weight of a cosolvent, carrying out heating ultrasonic treatment under ultraviolet irradiation, stirring for reaction, centrifuging, washing, drying, and ball-milling for 2 hours to obtain wall-broken yeast powder;
the cosolvent comprises tween-80 and sodium chloride with a mass ratio of 6:12;
the time of the ultraviolet irradiation is 35min, the temperature of the heating ultrasonic treatment is 37 ℃, the ultrasonic power is 850W, the treatment method is that the ultrasonic treatment is carried out for 10min, the stop is carried out for 10min, and the treatment is carried out for 10min again;
S3, enzymatic autolysis reaction: adding 135 parts by weight of wall-broken yeast powder prepared in the step S2 into 1000 parts by weight of water, adding 8.5 parts by weight of complex enzyme, heating to 50 ℃ for enzymolysis for 2 hours, inactivating enzyme, adjusting the pH value of the solution to 2.1, centrifuging, collecting supernatant, taking solid as nucleic acid impurities, and drying for later use;
the compound enzyme comprises glucanase and papain, and the mass ratio is 4:7;
s4, refining yeast protein: adding 17 parts by weight of activated carbon into 1100 parts by weight of the supernatant obtained in the step S3, stirring and adsorbing for 25min, filtering, ultrafiltering the filtrate, and freeze-drying the protein solution with the molecular weight cut-off of 10-100kDa to obtain yeast protein;
s5, preparing a fermentation medium: adding 17 parts by weight of black oat flour, 10 parts by weight of konjak flour, 8.5 parts by weight of soy protein isolate and 2.5 parts by weight of the nucleic acid impurities in the step S3 into 250 parts by weight of water, and sterilizing to obtain a fermentation medium;
s6, fermenting probiotics: inoculating lactobacillus plantarum and bifidobacterium longum strain seed liquid into the fermentation culture medium prepared in the step S3, wherein the inoculum sizes of the lactobacillus plantarum and bifidobacterium longum strain seed liquid are respectively 3v/v percent and 2v/v percent, fermenting and culturing for 56 hours at the temperature of 37 ℃ and at the speed of 100r/min under the micro-anoxic condition, filtering the product, obtaining filtrate, washing solids, concentrating to obtain probiotics liquid, and the bacterial content is 10 10 Mixing cfu/mL, the rest solid and the filtrate to prepare nutrient, adding 27 parts by weight of sodium alginate, 8.5 parts by weight of inulin and 2.5 parts by weight of lecithin into 160 parts by weight of probiotic liquid, stirring and mixing uniformly, adding into 270 parts by weight of fish oil, emulsifying for 15min at 10000r/min, dripping 20 parts by weight of 6wt% calcium chloride solution, solidifying for 22min at normal temperature, centrifuging, washing and drying to prepare the probiotic embedded particles;
s7, preparing a protein meal replacement nutrition bar with low calorie and high satiety: uniformly mixing 110 parts by weight of yeast protein prepared in the step S4, 60 parts by weight of the nutritional material prepared in the step S6, 35 parts by weight of composite protein powder, 4 parts by weight of isomaltooligosaccharide syrup, 1.5 parts by weight of medium chain triglyceride, 4 parts by weight of pea fiber, 15 parts by weight of glycerol, 25 parts by weight of phospholipid and 17 parts by weight of almond pieces, pouring into a mold, pressing into a long strip shape, baking at 140 ℃ for 22min to obtain a nutrition bar core, uniformly mixing 25 parts by weight of black chocolate liquid, 4 parts by weight of coconut oil and 6 parts by weight of the probiotic embedded particles prepared in the step S6, coating the surface of the prepared nutrition bar core, and cooling and solidifying at 2 ℃ for 25min to prepare the protein meal replacement nutrition bar with low heat and high satiety;
The compound protein powder comprises separated whey protein, milk protein and hydrolyzed whey protein, and the mass ratio is 8.5:4:6.
Example 4
The difference compared to example 3 is that the complex enzyme is a single glucanase.
Example 5
The difference compared to example 3 is that the complex enzyme is a single papain.
Example 6
The difference compared to example 3 is that the pro-solvent is a single tween-80.
Example 7
The difference compared to example 3 is that the pro-solvent is a single sodium chloride.
Comparative example 1
The difference compared to example 3 is that no pro-solvent is added in step S2.
The method comprises the following steps:
s2, wall breaking treatment: adding 22 parts by weight of the yeast slurry prepared in the step S1 into 220 parts by weight of water, heating, performing ultrasonic treatment under ultraviolet irradiation, stirring, reacting, centrifuging, washing, drying, and ball-milling for 2 hours to obtain wall-broken yeast powder;
the time of the ultraviolet irradiation is 35min, the temperature of the heating ultrasonic treatment is 37 ℃, the ultrasonic power is 850W, the treatment method is that the ultrasonic treatment is carried out for 10min, the stop is carried out for 10min, and the treatment is carried out for 10min again.
Comparative example 2
In comparison with example 3, the difference is that the ultrasonic treatment is not performed in step S2.
The method comprises the following steps:
s2, wall breaking treatment: adding 22 parts by weight of the yeast paste prepared in the step S1 into 220 parts by weight of water, adding 4 parts by weight of a cosolvent, stirring for reaction under ultraviolet irradiation, centrifuging, washing, drying, and ball-milling for 2 hours to obtain wall-broken yeast powder;
the cosolvent comprises tween-80 and sodium chloride with a mass ratio of 6:12;
the ultraviolet irradiation time is 35min.
Comparative example 3
The difference from example 3 is that no ultraviolet irradiation was performed in step S2.
The method comprises the following steps:
s2, wall breaking treatment: adding 22 parts by weight of the yeast slurry prepared in the step S1 into 220 parts by weight of water, adding 4 parts by weight of a cosolvent, heating, performing ultrasonic treatment, stirring, reacting, centrifuging, washing, drying, and ball-milling for 2 hours to obtain wall-broken yeast powder;
the cosolvent comprises tween-80 and sodium chloride with a mass ratio of 6:12;
the temperature of the heating ultrasonic treatment is 37 ℃, the ultrasonic power is 850W, the treatment method is that the ultrasonic treatment is carried out for 10min, the treatment is stopped for 10min, and the treatment is carried out for 10min again.
Comparative example 4
In comparison with example 3, the difference is that no complex enzyme was added in step S3.
The method comprises the following steps:
s3, autolysis reaction: adding 135 parts by weight of the wall-broken yeast powder prepared in the step S2 into 1000 parts by weight of water, heating to 50 ℃, stirring for 2 hours, inactivating enzyme, adjusting the pH value of the solution to 2.1, centrifuging, collecting supernatant, taking solid as nucleic acid impurities, and drying for later use.
Comparative example 5
In comparison with example 3, the difference is that no black oat flour was added in step S5.
The method comprises the following steps:
s5, preparing a fermentation medium: 10 parts by weight of konjak gum powder, 8.5 parts by weight of soy protein isolate and 2.5 parts by weight of the nucleic acid impurity in step S3 are added into 250 parts by weight of water, and the mixture is sterilized to prepare a fermentation medium.
Comparative example 6
The difference from example 3 is that konjak flour is not added in step S5.
The method comprises the following steps:
s5, preparing a fermentation medium: 17 parts by weight of black oat flour, 8.5 parts by weight of soy protein isolate and 2.5 parts by weight of the nucleic acid impurities in step S3 were added to 250 parts by weight of water, and sterilized to prepare a fermentation medium.
Comparative example 7
In comparison with example 3, the difference is that no soy protein isolate was added in step S5.
The method comprises the following steps:
s5, preparing a fermentation medium: 17 parts by weight of black oat flour, 10 parts by weight of konjak gum powder and 2.5 parts by weight of the nucleic acid impurity in the step S3 are added into 250 parts by weight of water, and the mixture is sterilized to prepare a fermentation medium.
Comparative example 8
The difference compared to example 3 is that lactobacillus plantarum was not inoculated in step S6.
The method comprises the following steps:
s6, fermenting probiotics: inoculating Bifidobacterium longum strain seed liquid into the fermentation culture medium prepared in the step S3, wherein the inoculum size of the Bifidobacterium longum strain seed liquid is 5v/v%, fermentation culture is carried out for 56h at 37 ℃ under a micro-anoxic condition at 100r/min, filtering the product, obtaining filtrate, washing the solid, concentrating to obtain a probiotic liquid with the bacterial content of 10 10 cfu/mL, mixing the rest solid with the filtrate to obtain nutrient, adding 27 parts by weight of sodium alginate, 8.5 parts by weight of inulin and 2.5 parts by weight of lecithin into 160 parts by weight of probiotic liquid, stirring and mixing uniformly, adding into 270 parts by weight of fish oil, emulsifying for 15min at 10000r/min, dripping 20 parts by weight of 6wt% calcium chloride solution, solidifying for 22min at normal temperature, centrifuging, washing and drying to obtain the probiotic embedded particles.
Comparative example 9
The difference compared to example 3 is that bifidobacterium longum was not inoculated in step S6.
The method comprises the following steps:
s6, fermenting probiotics: inoculating lactobacillus plantarum strain seed liquid into the fermentation medium prepared in the step S3, wherein the inoculum size of the lactobacillus plantarum strain seed liquid is 5v/v%, fermentation culture is carried out for 56h at 37 ℃ under a micro-anoxic condition and 100r/min, the product is filtered, the filtrate is obtained, the solid is washed and concentrated, and the probiotic liquid with the bacterial content of 10 is obtained 10 cfu/mL, mixing the rest solid with the filtrate to obtain nutrient, adding 27 parts by weight of sodium alginate, 8.5 parts by weight of inulin and 2.5 parts by weight of lecithin into 160 parts by weight of probiotic liquid, stirring and mixing uniformly, adding into 270 parts by weight of fish oil, emulsifying for 15min at 10000r/min, dripping 20 parts by weight of 6wt% calcium chloride solution, solidifying for 22min at normal temperature, centrifuging, washing and drying to obtain the probiotic embedded particles.
Comparative example 10
The difference compared to example 3 is that the probiotic liquid is not embedded in step S6.
The method comprises the following steps:
s6, fermenting probiotics: inoculating lactobacillus plantarum and bifidobacterium longum strain seed liquid into the fermentation culture medium prepared in the step S3, wherein the inoculum sizes of the lactobacillus plantarum and bifidobacterium longum strain seed liquid are respectively 3v/v percent and 2v/v percent, fermenting and culturing for 56 hours at the temperature of 37 ℃ and at the speed of 100r/min under the micro-anoxic condition, filtering the product, obtaining filtrate, washing solids, concentrating to obtain probiotics liquid, and the bacterial content is 10 10 cfu/mL, mixing the rest solid with the filtrate to obtain the nutrient.
Comparative example 11
In comparison with example 3, the difference is that step S6 is not performed.
The method comprises the following steps:
s1, pre-treating yeast mud, namely mixing 25 parts by weight of fermented saccharomyces cerevisiae mud with 6 parts by weight of selenium-enriched yeast powder for 10min, adding sterile water with the mass of 3 times of the fermented saccharomyces cerevisiae mud, stirring and mixing uniformly, filtering with a 80-mesh screen, removing impurities, adding sodium bicarbonate into filtrate, wherein the addition amount of the sodium bicarbonate is 6% of the total mass of the system, stirring and reacting for 1h, centrifuging, removing supernatant, washing solids with sterile water, and centrifuging to obtain clean saccharomyces mud;
S2, wall breaking treatment: adding 22 parts by weight of the yeast paste prepared in the step S1 into 220 parts by weight of water, adding 4 parts by weight of a cosolvent, carrying out heating ultrasonic treatment under ultraviolet irradiation, stirring for reaction, centrifuging, washing, drying, and ball-milling for 2 hours to obtain wall-broken yeast powder;
the cosolvent comprises tween-80 and sodium chloride with a mass ratio of 6:12;
the time of the ultraviolet irradiation is 35min, the temperature of the heating ultrasonic treatment is 37 ℃, the ultrasonic power is 850W, the treatment method is that the ultrasonic treatment is carried out for 10min, the stop is carried out for 10min, and the treatment is carried out for 10min again;
s3, enzymatic autolysis reaction: adding 135 parts by weight of wall-broken yeast powder prepared in the step S2 into 1000 parts by weight of water, adding 8.5 parts by weight of complex enzyme, heating to 50 ℃ for enzymolysis for 2 hours, inactivating enzyme, adjusting the pH value of the solution to 2.1, centrifuging, collecting supernatant, taking solid as nucleic acid impurities, and drying for later use;
the compound enzyme comprises glucanase and papain, and the mass ratio is 4:7;
s4, refining yeast protein: adding 17 parts by weight of activated carbon into 1100 parts by weight of the supernatant obtained in the step S3, stirring and adsorbing for 25min, filtering, ultrafiltering the filtrate, and freeze-drying the protein solution with the molecular weight cut-off of 10-100kDa to obtain yeast protein;
S5, preparing nutrient: adding 17 parts by weight of black oat flour, 10 parts by weight of konjak flour, 8.5 parts by weight of soy protein isolate and 2.5 parts by weight of the nucleic acid impurities in the step S3 into 250 parts by weight of water, and sterilizing to obtain nutrient;
s6, preparing a protein meal replacement nutrition bar with low calorie and high satiety: uniformly mixing 110 parts by weight of yeast protein prepared in the step S4, 60 parts by weight of the nutritional material prepared in the step S5, 35 parts by weight of composite protein powder, 4 parts by weight of isomaltooligosaccharide syrup, 1.5 parts by weight of medium chain triglyceride, 4 parts by weight of pea fiber, 15 parts by weight of glycerol, 25 parts by weight of phospholipid and 17 parts by weight of almond pieces, pouring into a mold, pressing into a long strip shape, baking at 140 ℃ for 22min to obtain a nutrition bar core, uniformly mixing 25 parts by weight of black chocolate liquid, 4 parts by weight of coconut oil and 6 parts by weight of the probiotic embedded particles prepared in the step S6, coating the surface of the prepared nutrition bar core, and cooling and solidifying at 2 ℃ for 25min to prepare the protein meal replacement nutrition bar with low heat and high satiety;
the compound protein powder comprises separated whey protein, milk protein and hydrolyzed whey protein, and the mass ratio is 8.5:4:6.
comparative example 12
The difference from example 3 is that no nutrient is added in step S7.
The method comprises the following steps:
s7, preparing a protein meal replacement nutrition bar with low calorie and high satiety: uniformly mixing 170 parts by weight of yeast protein prepared in the step S4, 35 parts by weight of composite protein powder, 4 parts by weight of isomaltooligosaccharide syrup, 1.5 parts by weight of medium chain triglyceride, 4 parts by weight of pea fiber, 15 parts by weight of glycerol, 25 parts by weight of phospholipid and 17 parts by weight of almond pieces, pouring into a mould, pressing into long strips, baking at 140 ℃ for 22min to obtain a nutrition bar core, uniformly mixing 25 parts by weight of black chocolate liquid, 4 parts by weight of coconut oil and 6 parts by weight of the probiotic embedded particles prepared in the step S6, coating the surface of the prepared nutrition bar core, and cooling and solidifying at 2 ℃ for 25min to prepare the protein meal replacement nutrition bar with low heat and high satiety;
the compound protein powder comprises separated whey protein, milk protein and hydrolyzed whey protein, and the mass ratio is 8.5:4:6.
Comparative example 13
In comparison with example 3, the difference is that no selenium-enriched yeast powder was added in step S1.
The method comprises the following steps:
s1, pretreatment of yeast paste: adding 37 parts by weight of fermented saccharomyces cerevisiae mud into sterile water with the mass of 4 times of the fermented saccharomyces cerevisiae mud, stirring and mixing uniformly, filtering with a 80-mesh screen, removing impurities, adding sodium bicarbonate into the filtrate, stirring and reacting for 1h, centrifuging, removing supernatant, washing the solid with sterile water, and centrifuging to obtain clean saccharomyces cerevisiae mud.
Test example 1 sensory evaluation
The low calorie high satiety protein meal replacement nutritional bars prepared in examples 1-7 and comparative examples 1-13 of the present invention were subjected to sensory evaluation.
A scoring method of 5 minutes is adopted, and the scoring standard is 1 minute, 2 minutes worse, 3 minutes generally, 4 minutes better and 5 minutes better; 20 trained panelists were selected for sensory evaluation. Sensory evaluation the meaning of each index is shown in table 1. The results are shown in Table 2.
TABLE 1
TABLE 2
| Group of | Color | Appearance form | Hardness of | Cohesiveness and cohesiveness | Viscosity | Masticatory properties | Total score |
| Example 1 | 4.82 | 4.79 | 4.89 | 4.57 | 4.49 | 4.54 | 28.10 |
| Example 2 | 4.85 | 4.84 | 4.87 | 4.62 | 4.52 | 4.51 | 28.21 |
| Example 3 | 4.87 | 4.82 | 4.90 | 4.65 | 4.55 | 4.57 | 28.36 |
| Example 4 | 4.71 | 4.70 | 4.82 | 4.50 | 4.41 | 4.47 | 27.61 |
| Example 5 | 4.72 | 4.68 | 4.81 | 4.51 | 4.42 | 4.49 | 27.63 |
| Example 6 | 4.78 | 4.75 | 4.86 | 4.55 | 4.46 | 4.51 | 27.91 |
| Example 7 | 4.77 | 4.74 | 4.85 | 4.56 | 4.45 | 4.52 | 27.89 |
| Comparative example 1 | 4.76 | 4.72 | 4.83 | 4.54 | 4.44 | 4.50 | 27.79 |
| Comparative example 2 | 4.73 | 4.68 | 4.80 | 4.51 | 4.41 | 4.44 | 27.57 |
| Comparative example 3 | 4.71 | 4.67 | 4.81 | 4.52 | 4.42 | 4.47 | 27.60 |
| Comparative example 4 | 4.68 | 4.65 | 4.77 | 4.48 | 4.38 | 4.45 | 27.41 |
| Comparative example 5 | 4.51 | 4.60 | 4.70 | 4.41 | 4.32 | 4.41 | 26.95 |
| ComparisonExample 6 | 4.54 | 4.58 | 4.72 | 4.40 | 4.35 | 4.40 | 26.99 |
| Comparative example 7 | 4.56 | 4.61 | 4.73 | 4.44 | 4.33 | 4.39 | 27.06 |
| Comparative example 8 | 4.68 | 4.59 | 4.68 | 4.55 | 4.43 | 4.42 | 27.35 |
| Comparative example 9 | 4.66 | 4.62 | 4.70 | 4.52 | 4.41 | 4.43 | 27.34 |
| Comparative example 10 | 4.64 | 4.56 | 4.65 | 4.50 | 4.38 | 4.40 | 27.13 |
| Comparative example 11 | 4.62 | 4.53 | 4.63 | 4.48 | 4.36 | 4.38 | 27.00 |
| Comparative example 12 | 4.38 | 4.45 | 4.60 | 4.34 | 4.29 | 4.32 | 26.38 |
| Comparative example 13 | 4.72 | 4.71 | 4.80 | 4.51 | 4.42 | 4.48 | 27.64 |
As can be seen from the table, the protein meal replacement nutritional bars with low calorie and high satiety prepared in examples 1 to 3 have good sensory evaluation and high comprehensive score.
Test example 2 animal experiment
Test animals:
168 ICR male mice (weight 10-15 g) of 6 weeks old were kept in the environment (temperature 22-25 ℃ C., relative humidity 55% -70% and illumination time 12 h/d).
1. Postprandial blood glucose determination:
the ICR mice are fed adaptively for 12 hours after 7d, the mice are randomly divided into 21 groups, 8 mice in each group are respectively a blank group, an example 1-7 and a comparison example 1-13, the fasting blood glucose value of each group of mice is measured by tail vein blood sampling and is used as the blood glucose value before stomach filling, the low-calorie high-satiety protein meal replacement nutrition prepared in the example 1-7 and the comparison example 1-13 is respectively bar-filled, 10g/kg is obtained from the blank group, glucose powder is used for filling the stomach of the mice, and 10g/kg is obtained from the blank group, and the blood glucose value of the mice at 60 min and 120min after stomach filling is measured. The average value was calculated by performing parallel measurement of 3 postprandial blood glucose values per day and measured continuously for 7d. The results are shown in Table 3.
TABLE 3 Table 3
Annotation: * P is less than 0.05 compared with glucose powder.
As can be seen from the above table, the low calorie and high satiety protein meal replacement nutritional bars prepared in examples 1-3 of the present invention did not significantly increase postprandial blood glucose levels after consumption.
2. The results of the hypoglycemic experiments are shown in Table 4.
(1) Test mice were grouped:
ICR mice were fed adaptively and fasted for 12h 7d, and the mice were randomized into 23 groups: normal control group (feeding daily basal feed), model control group (feeding daily basal feed), positive control group (feeding 1% metformin hydrochloride purified basal feed), examples 1 to 7 groups (feeding protein meal replacement nutritional bar purified basal feed with 20% low calorie and high satiety added), and comparative examples 1 to 13 groups (feeding protein meal replacement nutritional bar purified basal feed with 40% low calorie and high satiety added), 8 groups each.
(2) Hyperglycemia model establishment:
after the postprandial blood glucose test of all mice was completed, other groups except the normal control group were fasted for 12 hours after being fed with a high-sugar high-fat feed for 50d, and were injected with 20mg/mL streptozotocin aqueous solution by intraperitoneal injection at a dose of 80mg/kg according to the body weight of the mice. After 3d continuous injection, mice with a blood glucose level greater than 11.1mmol/L were selected as hyperglycemia models in the tail vein blood sampling test model group mice.
(3) Experimental determination:
after 4 weeks of continuous feeding, fasting blood glucose was measured for 1 mouse: after the water is forbidden for 12 hours, blood is collected from the tail vein of the mouse, and 1 drop of blood sample which flows out naturally is collected by blood glucose test paper to determine the blood glucose value.
TABLE 4 Table 4
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Annotation: * P < 0.05 for comparison with the normal control group, and P < 0.05 for comparison with the model control group.
As shown in the table above, the protein meal replacement nutritional bars with low heat and high satiety prepared in the embodiments 1-3 have better blood sugar reducing effect.
Test example 3 amino acid content detection
The content of 18 amino acids in the low calorie high satiety protein meal replacement nutritional bars prepared in the examples and comparative examples of the present invention, including 8 essential amino acids (essential amino acid, EAA) and 10 non-essential amino acids (nonessential aminoacid, NEAA), was measured according to the method of "determination of amino acids in national food safety standard food of GB 5009.124-2016", and the ratio (EAA/TAA) of EAA to Total Amino Acids (TAA) was calculated. The results are shown in Table 5.
TABLE 5
As can be seen from the above table, the low calorie and high satiety protein meal replacement nutritional bars prepared in examples 1-3 of the present invention have a relatively high amino acid content.
Examples 4 and 5 compare with example 3 in which the complex enzyme is a single glucanase or papain. In comparative example 4, in contrast to example 3, no complex enzyme was added in step S3. The total amino acid content and the necessary amino acid content are reduced, the blood sugar regulating capacity is reduced, and the sensory evaluation is reduced. The yeast will hydrolyze the high molecular substances of the bacteria into small molecules by means of endogenous enzymes (protease, nuclease, carbohydrate hydrolase, etc.), and the hydrolysis of the high molecular substances in the yeast can be accelerated under the action of additional enzymes including protease and glucanase, and at the same time, most proteins are dissolved under the synergistic action of the additional enzymes and the yeast own enzymes, so as to obtain active components such as short peptides, amino acids, etc. with lower molecular weight.
Examples 6 and 7 compare to example 3, where the pro-solvent was either tween 80 or sodium chloride alone. In comparative example 1, no pro-solvent was added in step S2, compared with example 3. The total amino acid content and the necessary amino acid content are reduced, and the blood sugar regulating capacity is reduced. The addition of the cosolvent can promote the rupture of cell walls, and under the synergistic effect of the surfactant and sodium chloride, the cosolvent interacts with phospholipid and lipoprotein of cell membranes to destroy the membrane structure, so that the permeability of the membrane is increased, and the dissolution of protein products in the hydrolysis process of saccharomycetes can be obviously accelerated.
In comparative examples 2 and 3, no ultrasonic treatment or no ultraviolet irradiation was performed in step S2, as compared with example 3. The total amino acid content and the necessary amino acid content are reduced, the blood sugar regulating capacity is reduced, and the sensory evaluation is reduced. In the wall breaking treatment process, the ultrasonic waves can crush the yeast cell wall, and the ultraviolet rays can penetrate the yeast cell wall to cause perforation of the yeast cell wall, so that protein is released, and the ultrasonic waves and the yeast cell wall cooperate to greatly accelerate wall breaking of the yeast cells, accelerate release of the yeast protein and further strengthen the wall breaking effect. After the ball milling mechanical wall breaking is further adopted, most of the cell walls of the saccharomycetes can be broken, so that almost all proteins in the saccharomycetes are extracted.
Comparative examples 5, 6, 7 in example 3, no black oat flour, konjac flour or soy protein isolate was added in step S5. In comparative example 12, no nutrient was added in step S7, compared with example 3. The blood sugar regulating ability is reduced, and the sensory evaluation is reduced. The black oat is rich in dietary fiber, linoleic acid, vitamins and other nutrient substances, especially beta-glucan, and is used as water-soluble dietary fiber to play roles in maintaining blood sugar balance and inhibiting cholesterol absorption in a human body, and the black oat also contains melatonin, so that the black oat can help the human body to fade color spots. The isolated soy protein contains rich protein, provides rich nitrogen source for probiotics fermentation, but also contains a certain anti-nutritional factor, and the degradation and removal of the anti-nutritional factor are facilitated in the fermentation process, so that the nutrition and safety of the isolated soy protein are improved. The main component of konjak gum is glucomannan, which is a soluble dietary fiber, and is rich in crude protein, soluble sugar, starch, crude fiber, various amino acids, and rich in trace elements such as calcium, iron, zinc, manganese, magnesium, etc.
Comparative examples 8 and 9 in comparison with example 3, lactobacillus plantarum or bifidobacterium longum was not inoculated in step S6. Comparative example 11 compared to example 3, step S6 was not performed. The total amino acid content and the necessary amino acid content are reduced, the blood sugar regulating capacity is reduced, and the sensory evaluation is reduced. After the culture medium raw materials are fermented by probiotics (including lactobacillus plantarum and bifidobacterium longum), on one hand, the hardness and viscosity of the product are improved, the elasticity and hardness are enhanced, bad smell is masked, the texture characteristics of the meal replacement stick are enhanced, the cooking loss rate is reduced, and on the other hand, short-chain fatty acid can be produced, and intestinal microbiota is regulated, so that intestinal diseases are prevented, and the nutrition of the meal replacement stick is increased.
Comparative example 10 in contrast to example 3, the probiotic liquid was not entrapped in step S6. The blood glucose regulating ability is reduced. The fermentation and proliferation probiotics are embedded, so that the storage stability of the probiotics is improved, the acid resistance and the choline resistance are realized, the probiotics can smoothly enter the intestinal tract, the immunity of a human body is improved, the intestinal health of the human body is enhanced, and a certain blood sugar regulating effect is realized.
Comparative example 13 in contrast to example 3, no selenium-enriched yeast powder was added in step S1. The blood glucose regulating ability is reduced. The selenium-enriched yeast powder has multiple functions including antioxidation and immune system functions after enzymolysis and fermentation, and can well play roles in reducing blood sugar, improving immunity and the like. Selenium is an antioxidant that helps reduce free radical damage. High blood glucose levels may lead to oxidative stress, increasing the production of free radicals, thereby damaging cells and tissues. The antioxidant effect of selenium helps to alleviate this damage, protect islet cells and maintain insulin sensitivity, and selenium can improve the sensitivity of the body to insulin. This means that the body is more likely to use insulin to bring glucose from the blood into the cells, thereby lowering blood glucose levels, selenium may help to reduce these inflammatory reactions and also help to maintain normal blood glucose levels.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (10)
1. A preparation method of a low-calorie high-satiety protein meal replacement nutrition bar is characterized by comprising the steps of preprocessing fermented saccharomyces cerevisiae mud and selenium-enriched yeast powder, adding additional enzyme after wall breaking treatment, heating for enzymolysis, adjusting the pH value of a solution, centrifuging, enabling solids to be nucleic acid impurities, adding activated carbon into supernatant to adsorb, ultrafiltering to obtain yeast protein, mixing black oat flour, konjak flour, soy protein isolate, nucleic acid impurities and water to obtain a fermentation culture medium, inoculating lactobacillus plantarum and bifidobacterium for fermentation, eluting a product to obtain a probiotic liquid, embedding to obtain probiotic embedded particles, drying residues to obtain nutrition powder, pressing and baking the yeast protein, the nutrition powder, the composite protein powder, the isomaltooligosaccharide syrup, medium chain triglyceride, pea fiber, glycerol, phospholipid and almond kernel to obtain a nutrition bar core, mixing and coating black oat liquid, coconut oil and probiotic embedded particles on the surface of the nutrition bar core, cooling and solidifying to obtain the low-calorie high-satiety protein meal replacement nutrition bar.
2. The method of manufacturing according to claim 1, comprising the steps of:
s1, pretreatment of yeast paste: adding the fermented saccharomyces cerevisiae mud and selenium-enriched yeast powder into sterile water, uniformly stirring and mixing, filtering, removing impurities, adding sodium bicarbonate into the filtrate, stirring for reaction, centrifuging, removing supernatant, washing the solid with sterile water, and centrifuging to obtain clean saccharomyces cerevisiae mud;
s2, wall breaking treatment: adding the yeast paste prepared in the step S1 into water, adding a cosolvent, heating and carrying out ultrasonic treatment under ultraviolet irradiation, stirring for reaction, centrifuging, washing, drying, and ball-milling to obtain wall-broken yeast powder;
s3, enzymatic autolysis reaction: adding the wall-broken yeast powder prepared in the step S2 into water, adding complex enzyme, heating for enzymolysis, inactivating enzyme, regulating the pH value of the solution, centrifuging, collecting supernatant, wherein the solid is nucleic acid impurities, and drying for later use;
s4, refining yeast protein: adding active carbon into the supernatant in the step S3, stirring, adsorbing, filtering, ultrafiltering the filtrate, and freeze-drying to obtain protein solution with molecular weight cut-off of 10-100 kDa;
s5, preparing a fermentation medium: adding the black oat flour, konjak flour, soy protein isolate and nucleic acid impurities in the step S3 into water, and sterilizing to obtain a fermentation medium;
S6, fermenting probiotics: inoculating lactobacillus plantarum and bifidobacterium longum strain seed liquid into the fermentation culture medium prepared in the step S3, fermenting and culturing, filtering a product to obtain filtrate, washing solids, concentrating to obtain probiotic liquid, mixing the rest solids with the filtrate to prepare nutrient, adding sodium alginate, inulin and lecithin into the probiotic liquid, stirring and mixing uniformly, adding fish oil, emulsifying, dropwise adding calcium chloride solution, solidifying at normal temperature, centrifuging, washing, and drying to prepare the probiotic embedded particles;
s7, preparing a protein meal replacement nutrition bar with low calorie and high satiety: uniformly mixing the yeast protein prepared in the step S4, the composite protein powder, the isomaltooligosaccharide syrup, the medium chain triglyceride, the pea fiber, the glycerol, the phospholipid and the almond, pouring into a mould, pressing into long strips, baking to obtain a nutrition bar core, uniformly mixing the dark chocolate liquid, the coconut oil and the probiotics embedded particles prepared in the step S6, coating the surface of the prepared nutrition bar core, cooling and solidifying to obtain the protein meal replacement nutrition bar with low heat and high satiety.
3. The preparation method according to claim 2, wherein the mass ratio of the fermented saccharomyces cerevisiae mud to the selenium-rich yeast powder in the step S1 is 20-30:5-7, the addition amount of the sterile water is 2-4 times of the mass of the fermented saccharomyces cerevisiae mud, the mesh number of the filtering screen is 50-80 meshes, the addition amount of the sodium bicarbonate is 5-7wt% of the total mass of the system, and the stirring reaction time is 0.5-1h.
4. The preparation method according to claim 2, wherein in the step S2, the mass ratio of the yeast paste, the cosolvent and the water is 20-25:3-5:200-250, the cosolvent comprises a surfactant and sodium chloride, the mass ratio is 5-7:12, the surfactant is at least one of tween-20, tween-40, tween-60 and tween-80, the irradiation time of ultraviolet rays is 30-40min, the temperature of the heating ultrasonic treatment is 35-40 ℃, the ultrasonic power is 700-1000W, the treatment method is 8-12min of ultrasonic treatment, 8-12min of stopping, 8-12min of treatment again, and the ball milling time is 1-3h.
5. The preparation method of claim 2, wherein in the step S3, the mass ratio of the wall-broken yeast powder to the water to the compound enzyme is 120-150:1000:7-10, the compound enzyme comprises glucanase and papain, the mass ratio is 3-5:7, and the pH value of the solution is adjusted to 2-2.2.
6. The method according to claim 2, wherein the mass ratio of the supernatant to the activated carbon in the step S4 is 1000-1200:15-20, and the stirring adsorption time is 20-30min.
7. The preparation method according to claim 2, wherein the mass ratio of the black oat flour, the konjac flour, the isolated soy protein, the nucleic acid impurities and the water in the step S5 is 15-20:7-12:7-10:2-3:200-300.
8. The method according to claim 2, wherein the seed solutions of Lactobacillus plantarum and Bifidobacterium longum in step S6 have inoculum sizes of 2-4v/v% and 1-3v/v%, respectively, and the seed solution of Lactobacillus plantarum and Bifidobacterium longum has a inoculum size of 10% 8 -10 9 cfu/mL, wherein the condition of fermentation culture is under micro-anoxic condition of 36-38 ℃,70-120r/min, fermentation culture is carried out for 48-72h, and the micro-anoxic condition is 10-12% CO 2 、3-5％O 2 、3-5％H 2 The balance being nitrogen, the percentage by volume is that the bacterial content of the probiotics liquid is 10 9 -10 10 cfu/mL, wherein the mass ratio of the probiotic liquid to the sodium alginate to the inulin to the lecithin to the fish oil is 150-170:25-30:7-10:2-3:250-300, the concentration of the calcium chloride solution is 5-7wt%, and the curing time at normal temperature is 15-30min.
9. The preparation method according to claim 2, wherein the mass ratio of the yeast protein, nutrient, isomaltooligosaccharide syrup, composite protein powder, medium chain triglyceride, pea fiber, glycerol, phospholipid and crushed semen lablab album in step S7 is 100-120:50-70:3-5:30-40:1-2:3-5:10-20:20-30:15-20, the composite protein powder comprises separated whey protein, milk protein and hydrolyzed whey protein, the mass ratio is 7-10:3-5:5-7, the baking temperature is 130-150 ℃ for 20-25min, the mass ratio of the black chocolate liquid, coconut oil and the probiotic embedded particles is 20-30:3-5:5-7, and the cooling solidification temperature is 0-4 ℃ for 20-30min.
10. A low calorie high satiety protein meal replacement nutritional bar made by the method of any one of claims 1 to 9.
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