WO2022160640A1

WO2022160640A1 - Energy bar having function of regulating inflammatory bowel disease and manufacturing method therefor

Info

Publication number: WO2022160640A1
Application number: PCT/CN2021/110262
Authority: WO
Inventors: 管骁; 李森; 黄凯; 杨淑雅; 周雯瑾; 关莹杰; 劳晓; 王佳
Original assignee: 上海理工大学
Priority date: 2021-01-27
Filing date: 2021-08-03
Publication date: 2022-08-04
Also published as: CN112753943A

Abstract

An energy bar having a function of regulating inflammatory bowel disease and a manufacturing method therefor. The energy bar comprises main ingredients and auxiliary ingredients. The main ingredients are: 1 to 8 parts of rice, 1 to 5 parts of millet, 1 to 10 parts of quinoa, and 1 to 8 parts of mung bean. The auxiliary ingredients comprise coffee fruit powder constituting 0.1-3% of the total mass of the main ingredients, fructo-oligosaccharides constituting 1-20% of the total mass of the main ingredients, and β-glucan constituting 0.1-10% of the total mass of the main ingredients. The described energy bar can meet the dietary needs of patients suffering from enteritis and has the function of assisting in reducing the level of intestinal inflammation and relieving the symptoms of enteritis.

Description

A kind of energy bar with inflammatory bowel disease regulating function and preparation method thereof

technical field

The invention belongs to the technical field of functional foods, and in particular relates to an energy bar with an inflammatory bowel disease regulating function and a preparation method thereof.

Background technique

With the change of people's dietary structure, the incidence of inflammatory bowel disease (IBD) has gradually increased. IBD includes two pathological types, Crohns Disease (CD) and Ulcerative Colitis (UC). And bloody stools, etc., seriously affect the quality of life of patients and even endanger the lives of patients. Current studies have found that diet plays an important role in the pathogenesis of IBD. Dietary components can affect the susceptibility and disease recurrence of IBD. Nutrients such as probiotics, prebiotics, water-soluble dietary fiber, short-chain fatty acids and vitamin D have an impact on IBD. The relief of IBD is beneficial, while nutrients such as high saturated fatty acids, gluten (gluten), oligosaccharides, disaccharides, monosaccharides and polyols are not conducive to the relief of IBD. At present, in the comprehensive treatment of IBD patients, reasonable dietary regulation is an important part of prevention and treatment. Because the disease seriously damages the digestive system of IBD patients and affects the absorption of nutrients, easy-to-digest, high-energy, and high-nutrition foods play an important role in relieving the patient's condition and improving the patient's quality of life. At present, the nutrition regulation for IBD patients in active stage is mainly in-hospital enteral and parenteral nutrition support treatment. However, there is a lack of special dietary nutritious foods for IBD patients, and patients can choose a narrow range of foods, which seriously affects the quality of life of patients. Therefore, it is of great significance to develop special dietary nutritious foods for IBD patients, supplement and improve the nutritional support system of IBD patients, to alleviate the condition of IBD patients and improve their nutritional status.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide an energy bar with an inflammatory bowel disease regulating function and a preparation method thereof. The prepared energy bar meets the dietary requirements of patients with enteritis, and has the function of assisting in reducing the level of intestinal inflammation and relieving symptoms of enteritis.

The object of the present invention is achieved through the following technical solutions:

An energy bar with inflammatory bowel disease regulating function, comprising main ingredients and auxiliary ingredients, the main ingredients include the following raw materials: 1-8 parts of rice, 1-5 parts of millet, 1-10 parts of quinoa, and 1-8 parts of mung bean The auxiliary materials include coffee fruit powder, oligofructose and β-glucan, the coffee fruit powder accounts for 0.1-5% of the total mass of the main material, and the fructooligosaccharide accounts for 1-20% of the total mass of the main material, The β-glucan accounts for 0.1-10% of the total mass of the main material. In actual operation, the specific quality of rice, millet, quinoa and mung bean is weighed according to the ratio of (1～8):(1～5):(2～10):(1～8), satisfying the Energy density requirements and nutrient requirements. Coffee fruit powder acts as a nutritional functional supplement, containing a large amount of antioxidants and water-soluble dietary fiber, β-glucan as a nutritional functional supplement has been proved to have the function of regulating intestinal flora, and fructooligosaccharide as a functional sweetener , has also been proved to have the function of regulating the intestinal flora to improve the functional properties of the product and increase the sensory quality of the product.

Preferably, the energy bar includes a main material and an auxiliary material, the main material includes the following raw materials: 2-6 parts of rice, 1-5 parts of millet, 1-4 parts of quinoa and 1-8 parts of mung bean, and the auxiliary material includes coffee fruit powder , oligofructose and beta-glucan, the coffee fruit powder accounts for 0.3-3% of the total mass of the main material, the fructooligosaccharide accounts for 3.1-10% of the total mass of the main material, and the beta-glucan accounts for 0.6 to 8% of the total mass of the main material.

The rice, millet, quinoa and mung bean were all in granular form.

The beta-glucan includes oat beta-glucan, barley beta-glucan, rye beta-glucan and wheat beta-glucan.

A method of making an energy bar as described above, the method of making mainly comprises the following steps:

(1) get raw material rice, millet, quinoa and mung bean, respectively carry out extrusion puffing and particle reconstruction in turn;

(2) respectively carrying out the determination of protein, starch, amino acid, fat, moisture content and total sugar of each main ingredient raw material obtained in step (1), compounding each main ingredient raw material according to the amino acid score to obtain the main ingredient;

(3) get the fresh coffee pulp and grind after dehydration and drying to obtain coffee fruit powder, which is fully mixed with the main ingredient;

(4) Take fructooligosaccharide and β-glucan and mix and heat to obtain sugar liquid, then add the mixture of the main ingredient and coffee cherry powder obtained in step (3) into the sugar liquid, mix well and pour into the mold, cool down After forming, the finished product is obtained by cutting and packaging.

In step (1), twin-screw extrusion is used for puffing.

In step (1), the conditions of extrusion and puffing: the feed rate is 15～40kg/hour, preferably 15～30kg/hour, the screw speed is 250～300rpm, and the temperature of the main engine is 80～180℃, preferably 150～180 ℃. ℃, the amount of water added is 10-30%.

In step (1), the particle diameter of the reconstituted rice granules is (2.5～4.5) mm*(6.5～8.5) mm, preferably 3.5*7.5 mm, and the particle diameter of the reconstituted millet granules is (1～3) mm*(1 ~3) mm, preferably 2mm*2mm, the particle diameter of the quinoa reconstituted granules is (1.5～3.5) mm*(1.5～3.5) mm, preferably 2.5mm*2.5mm, and the particle diameter of the mung bean reconstituted granules is (5 ~7)mm*(5~7)mm, preferably 6mm*6mm.

In step (2), the protein content of the compounded main ingredient is 10-20%, the fat content is 0.3-5%, the starch content is 57.08-68.68%, and the total sugar content is 49.16-60.24% , the lysine content range is 2-7%, and the energy range is 250-400Kcal/100g.

In step (3), the fresh coffee pulp is dehydrated and dried in a low-temperature vacuum at a temperature of 20°C.

In step (3), the ground dried coffee pulp is sieved through a 100-mesh sieve to obtain coffee fruit powder.

In step (4), the heating temperature is 50-150° C., and the heating time is 0.1-1 h.

In step (4), cooling to room temperature for shaping.

In step (4), the size of the finished product is 1.5*2*10cm.

The nutrition of millet is comprehensive and balanced, with an average starch content of about 75%. Millet protein is rich in essential amino acids such as methionine, and the content of essential amino acids accounts for 44.7% of the total amino acids. Millet is rich in minerals such as iron and selenium, and has carotene that is not found in general grains. The content of VB1 ranks first in grains. Millet is not only gluten-free and easy to digest, but also has the functions of invigorating the spleen, nourishing the stomach, and protecting the gastric mucosa.

Quinoa is a nutritionally complete and healthy food, containing 9 essential amino acids for the human body, especially the rich content of the limiting amino acid lysine commonly found in grains, high content of minerals and vitamins, and no gluten. Studies have found that quinoa can relieve the symptoms of enteritis, reduce the level of inflammation, and can regulate the structure of intestinal flora, reduce the proportion of harmful bacteria in the intestine and promote the growth of beneficial bacteria.

Mung bean is rich in high-quality protein, mainly globulin, and contains a variety of phospholipids such as phosphatidylcholine, phosphatidylinositol, etc., which have anti-inflammatory, antibacterial, anti-allergic, and appetite-enhancing effects. The amino acid pattern of mung bean protein and millet and other grains can complement each other, and the combination is beneficial to the comprehensive absorption of the two effects.

Coffee cherry powder is derived from coffee pulp and is rich in polyphenols and water-soluble dietary fiber. Studies have found that polyphenolic compounds can reduce the symptoms of enteritis and alleviate the disease by interacting with the intestinal flora. In addition, water-soluble dietary fiber is also beneficial for patients with enteritis.

The present invention is from the perspective of relieving the symptoms of enteritis patients, meeting the high-energy, high-protein, easily digestible dietary requirements of IBD patients, improving the nutritional level of the body, thereby improving the resistance and reducing the recurrence rate. Rice, millet, quinoa and Mung beans are used as raw materials to develop an energy bar food with good taste, easy digestion and absorption, comprehensive nutrition, convenient consumption and intestinal flora regulation, which can meet the dietary needs of patients with enteritis, and can help reduce the level of intestinal inflammation and relieve enteritis. The function of symptoms, enriching the choice of food forms.

The energy bar developed by the invention optimizes the content and utilization rate of essential amino acids in the product through the optimization of the nutritional ratio, so that the nutrition of the product is balanced and comprehensive; the extrusion technology is used to remove the resistance factor of the raw material species, and the digestibility of the product is improved. Functional ingredients (ie β-glucan) with anti-inflammatory and intestinal flora regulation effects are added, which has the effect of regulating enteritis and can be used as daily dietary food for patients with enteritis.

Compared with the prior art, the beneficial effects of the present invention are as follows:

1. The present invention satisfies the nutritional and sensory needs of patients with enteritis, and optimizes the nutritional ratio and processing method, making it easier for patients to digest and absorb energy in time to maintain a healthy period.

2. The multigrain raw material of the present invention is rich in nutrition and does not contain gluten that is not suitable for patients with enteritis, does not cause discomfort to patients after ingestion, has a feeling of satiety, and is convenient to carry.

3. The present invention adds coffee fruit powder and β-glucan as functional ingredients to enhance the patient's immunity and repair function, and improve the functionality of the product.

4. The functional food sweetener fructooligosaccharide is used instead of ordinary sweeteners to improve the proportion of intestinal microbial flora and regulate the balance in the intestinal tract, which further improves the efficacy of the product.

Description of drawings

Figure 1 is a physical comparison diagram of mouse fecal occult blood detection;

Fig. 2 is the change situation of the food intake of each group of mice with time;

Figure 3 is a comparison chart of QPCR detection of intestinal inflammatory factors in mice (in the figure, a, the relative mRNA content of IL-6; b, the relative mRNA content of TNF-α; c, the relative mRNA content of IL-1β; d, IL -10 mRNA relative content, *P<0.05, **P<0.01, ***P<0.001, ****P<0.0001).

Detailed ways

The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

An energy bar with inflammatory bowel disease regulating function, comprising main materials and auxiliary materials, the main materials include the following raw materials: 1-8 parts of rice, 1-5 parts of millet, 2-10 parts of quinoa, and 1-8 parts of mung bean, The auxiliary materials include coffee fruit powder, oligofructose and β-glucan. The coffee fruit powder accounts for 0.1-5% of the total mass of the main material, the oligofructose accounts for 1-20% of the total mass of the main material, and the β-glucan accounts for the main material. 0.1 to 10% of the total mass. Rice, millet, quinoa, and mung beans are all grainy.

A method for making an energy bar as described above mainly comprises the following steps:

(1) Get the raw material rice, millet, quinoa and mung bean, respectively carry out extrusion puffing and re-granulation respectively, the particle size of the reconstituted rice granules is (2.5～4.5) mm*(6.5～8.5) mm, and the grain size of the reconstituted granules of millet is (2.5～4.5) mm*(6.5～8.5) mm The diameter is (1～3)mm*(1～3)mm, the particle size of the quinoa reconstituted granules is (1.5～3.5)mm*(1.5～3.5)mm, and the particle size of the mung bean reconstituted granules is (5～7) mm*(5～7)mm, twin-screw extruding and puffing are used, and the conditions for extrusion and puffing are: the feed rate is 15-40kg/hour, the screw speed is 250-300rpm, the temperature of the main machine is 80-180℃, and the amount of water added is 10～30%;

(2) the determination of protein, starch, amino acid, fat, moisture content and total sugar is carried out for each main raw material obtained in step (1) (the component content table of each main raw material is shown in Table 1), according to amino acid Scoring (the specific amino acid scoring table is shown in Table 2) The main ingredients are compounded, so that the protein content of the compounded main material ranges from 10 to 20%, the fat content ranges from 0.3 to 5%, and the starch content ranges. The range is 57.08-68.68%, the total sugar content is 49.16-60.24%, the lysine content is 2-7%, the energy range is 250-400Kcal/100g, and the main material is obtained;

(3) get the fresh coffee pulp and grind it after dehydration and drying at a low temperature, cross a 100-mesh sieve to obtain coffee fruit powder, and fully mix it with the main ingredient;

(4) Take fructooligosaccharide and β-glucan and mix and heat to obtain sugar liquid, then add the mixture of the main ingredient and coffee cherry powder obtained in step (3) into the sugar liquid, mix well and pour into the mold, cool down The finished product is obtained by cutting and packaging after forming at room temperature.

Example 1

An energy bar with inflammatory bowel disease regulating function, comprising main ingredients and auxiliary ingredients, the main ingredients include the following raw materials: 6kg of rice, 3kg of millet, 4kg of quinoa, 1kg of mung bean, 0.3kg of coffee fruit powder, 0.5kg of fructooligosaccharide, oat β-glucan 0.1kg, coffee fruit powder accounted for 2.1% of the total mass of the main material, fructooligosaccharide accounted for 3.6% of the total mass of the main material, oat beta-glucan accounted for 0.7% of the total mass of the main material, rice, millet, Both the quinoa and mung beans were grainy.

The present embodiment also provides a method for making the energy bar:

(1) get rice, millet, quinoa, mung bean and utilize extrusion puffing to carry out ripening and particle reconstruction, extrusion puffing conditions: feeding speed is 15kg/hour, screw speed is 250rpm, main engine temperature is 180 ℃, and the amount of water added is 10%, The particle sizes of the main raw materials of rice, millet, quinoa and mung bean after granulation are 3.5*7.5mm, 2*2mm, 2.5*2.5mm, 6*6mm respectively;

(2) measuring the protein, starch, amino acid, fat, moisture content and total sugar of each main raw material obtained in step (1) respectively, compounding each main material according to the amino acid score and formula amount, and after compounding The protein content of the mixture ranged from 11.59±0.35%, the fat content ranged from 1.26±0.42%, the starch content ranged from 65.70±0.14%, the moisture content ranged from 7.21±0.10%, and the total sugar content ranged from 57.39±0.08%. The amino acid content range is 3.51±0.17%%, the energy range is 356±15Kcal/100g, the amino acid score is 84, and the main material is obtained;

(3) get fresh coffee pulp and grind after low temperature (20 ℃) vacuum dehydration drying, obtain coffee fruit powder through 100 mesh sieves, and it is fully mixed with main ingredient;

(4) According to the formula amount, mix oat beta-glucan and fructooligosaccharide evenly, heat to 100°C for 0.5h to prepare sugar solution, and add the mixture of main ingredient and coffee fruit powder obtained in step (3) into sugar solution And stir evenly, then pour into an abrasive tool and cool to room temperature to shape, then cut into shape, individually packaged, the size of the finished product is 1.5*2*10cm.

Example 2

An energy bar with inflammatory bowel disease regulating function, comprising main ingredients and auxiliary ingredients, the main ingredients include the following raw materials: 5kg of rice, 1kg of millet, 3kg of quinoa, 1kg of mung bean, 0.5kg of coffee fruit powder, 1kg of fructooligosaccharide, oat beta - Glucan 0.6kg, coffee fruit powder accounts for 5% of the total mass of the main material, oligofructose accounts for 10% of the total mass of the main material, oat beta-glucan accounts for 6% of the total mass of the main material, rice, millet, quinoa Both wheat and mung beans are granular.

The present embodiment also provides a method for making the energy bar:

(1) get rice, millet, quinoa, mung bean and utilize extrusion puffing to carry out ripening and particle reconstruction, extrusion puffing conditions: feed rate is 15kg/hour, screw speed is 260rpm, main engine temperature is 170°C, and the amount of water added is 15%, The particle sizes of the main raw materials of rice, millet, quinoa and mung bean after granulation are 3.5*7.5mm, 2*2mm, 2.5*2.5mm, 6*6mm respectively;

(2) measuring the protein, starch, amino acid, fat, moisture content and total sugar of each main raw material obtained in step (1) respectively, compounding each main material according to the amino acid score and formula amount, and after compounding The protein content of the mixture ranged from 11.64±0.07%, the fat content ranged from 1.19±0.18%, the starch content ranged from 64.86±0.62%, the moisture content ranged from 7.34±0.18%, and the total sugar content ranged from 51.31±0.15%. The amino acid content range is 3.80±0.08%, the energy range is 352±46Kcal/100g, the amino acid score is 89, and the main material is obtained;

(3) get fresh coffee pulp and grind it after drying under low temperature (20°C) vacuum dehydration, obtain coffee fruit powder through a 100-mesh sieve, and fully mix it with the main ingredient;

(4) According to the formula amount, mix oat beta-glucan and fructooligosaccharide evenly, heat to 120°C for 0.5h to prepare sugar solution, and add the mixture of main ingredient and coffee fruit powder obtained in step (3) into sugar solution And stir evenly, then pour into an abrasive tool and cool to room temperature to shape, then cut into shape, individually packaged, the size of the finished product is 1.5*2*10cm.

Example 3

An energy bar with inflammatory bowel disease regulating function, comprising main ingredients and auxiliary ingredients, the main ingredients include the following raw materials: 4kg of rice, 3kg of millet, 3kg of quinoa, 2kg of mung bean, 0.6kg of coffee fruit powder, 0.5kg of fructooligosaccharide, oat β-glucan 0.2kg, coffee fruit powder accounts for 5% of the total mass of the main material, oligofructose accounts for 4.2% of the total mass of the main material, oat β-glucan accounts for 1.7% of the total mass of the main material, rice, millet, Both the quinoa and mung beans were grainy.

The present embodiment also provides a method for making the energy bar:

(1) get rice, millet, quinoa, mung bean and utilize extrusion puffing to carry out ripening and re-granulation, extrusion puffing conditions: feed rate is 20kg/hour, screw speed is 270rpm, main engine temperature is 160°C, water addition 20%, The particle sizes of the main raw materials of rice, millet, quinoa and mung bean after granulation are 3.5*7.5mm, 2*2mm, 2.5*2.5mm, 6*6mm respectively;

(2) measuring the protein, starch, amino acid, fat, moisture content and total sugar of each main raw material obtained in step (1) respectively, compounding each main material according to the amino acid score and formula amount, and after compounding The protein content of the mixture ranged from 13.38±0.67%, the fat content ranged from 1.23±0.33%, the starch content ranged from 63.51±0.38%, the moisture content ranged from 6.89±0.25%, and the total sugar content ranged from 55.22±1.25%. The amino acid content range is 3.76±0.67%, the energy range is 354±10Kcal/100g, the amino acid score is 87, and the main material is obtained;

(4) According to the formula amount, mix oat beta-glucan and fructooligosaccharide evenly, heat to 120°C for 0.2h to prepare sugar solution, and add the mixture of main ingredient and coffee fruit powder obtained in step (3) into sugar solution And stir evenly, then pour into an abrasive tool and cool to room temperature to shape, then cut into shape, individually packaged, the size of the finished product is 1.5*2*10cm.

Example 4

An energy bar with inflammatory bowel disease regulating function, comprising main ingredients and auxiliary ingredients, the main ingredients include the following raw materials: 8kg of rice, 1kg of millet, 1kg of quinoa, 1kg of mung bean, 0.2kg of coffee fruit powder, 0.4kg of fructooligosaccharide, oat β-glucan 0.5kg, coffee fruit powder accounts for 1.8% of the total mass of the main material, oligofructose accounts for 3.6% of the total mass of the main material, oat β-glucan accounts for 4.5% of the total mass of the main material, rice, millet, Both the quinoa and mung beans were grainy.

The present embodiment also provides a method for making the energy bar:

(1) According to the formula amount, the rice, millet, quinoa and mung bean are ripened and re-granulated by extrusion. The extrusion and extrusion conditions are as follows: the feeding speed is 20kg/hour, the screw speed is 280rpm, and the temperature of the main machine is 150°C. The amount of water is 25%, and the particle sizes of the main raw materials of rice, millet, quinoa and mung bean after granulation are 3.5*7.5mm, 2*2mm, 2.5*2.5mm, 6*6mm respectively;

(2) measuring the protein, starch, amino acid, fat, moisture content and total sugar of each main raw material obtained in step (1) respectively, compounding each main material according to the amino acid score and formula amount, and after compounding The protein content of the mixture ranged from 10.12±1.36%, the fat content ranged from 0.46±0.13%, the starch content ranged from 67.79±0.89%, the moisture content ranged from 8.20±0.27%, and the total sugar content ranged from 58.42±1.82%. The amino acid content range is 3.54±0.28%, the energy range is 350±49Kcal/100g, the amino acid score is 80, and the main material is obtained;

(4) According to the formula amount, mix oat beta-glucan and fructooligosaccharide evenly, heat to 150°C for 0.1 h to prepare sugar solution, and add the mixture of main ingredient and coffee fruit powder obtained in step (3) into sugar solution And stir evenly, then pour into an abrasive tool and cool to room temperature to shape, then cut into shape, individually packaged, the size of the finished product is 1.5*2*10cm.

Example 5

An energy bar with inflammatory bowel disease regulating function, comprising main ingredients and auxiliary ingredients, the main ingredients include the following raw materials: 5kg of rice, 2kg of millet, 2kg of quinoa, 1kg of mung bean, 0.3kg of coffee fruit powder, 2kg of fructooligosaccharide, oat beta - Glucan 0.8kg, coffee fruit powder accounts for 3% of the total mass of the main material, oligofructose accounts for 20% of the total mass of the main material, oat beta-glucan accounts for 8% of the total mass of the main material, rice, millet, quinoa Both wheat and mung beans are granular.

The present embodiment also provides a method for making the energy bar:

(1) get rice, millet, quinoa, mung bean and utilize extrusion puffing to carry out ripening and re-granulation, extrusion puffing conditions: feed rate is 30kg/hour, screw speed is 300rpm, main engine temperature is 150 ℃, water adding amount is 30%, The particle sizes of the main raw materials of rice, millet, quinoa and mung bean after granulation are 3.5*7.5mm, 2*2mm, 2.5*2.5mm, 6*6mm respectively;

(2) measuring the protein, starch, amino acid, fat, moisture content and total sugar of each main raw material obtained in step (1) respectively, compounding each main material according to the amino acid score and formula amount, and after compounding The protein content of the mixture ranged from 11.54±1.12%, the fat content ranged from 0.93±0.03%, the starch content ranged from 66.02±1.22%, the moisture content ranged from 7.46±0.65%, and the total sugar content ranged from 57.18±0.97%. The amino acid content range is 3.54±0.28%, the energy range is 354±45Kcal/100g, the amino acid score is 89, and the main material is obtained;

Example 6

An energy bar with inflammatory bowel disease regulating function, comprising main ingredients and auxiliary ingredients, the main ingredients include the following raw materials: 5kg of rice, 2kg of millet, 2kg of quinoa, 5kg of mung bean, 0.3kg of coffee fruit powder, 2kg of fructooligosaccharide, oat beta - Glucan 0.8kg, coffee fruit powder accounts for 2.1% of the total mass of the main material, oligofructose accounts for 14.3% of the total mass of the main material, oat beta-glucan accounts for 5.7% of the total mass of the main material, rice, millet, quinoa Both wheat and mung beans are granular.

The present embodiment also provides a method for making the energy bar:

(1) get rice, millet, quinoa, mung bean and utilize extrusion puffing to carry out ripening and particle reconstruction, extrusion puffing conditions: feed rate is 20kg/hour, screw speed is 300rpm, main engine temperature is 170°C, water addition 30%, The particle sizes of the main raw materials of rice, millet, quinoa and mung bean after granulation are 3.5*7.5mm, 2*2mm, 2.5*2.5mm, 6*6mm respectively;

(2) measuring the protein, starch, amino acid, fat, moisture content and total sugar of each main raw material obtained in step (1) respectively, compounding each main material according to the amino acid score and formula amount, and after compounding The protein content of the mixture ranged from 15.81±0.87%, the fat content ranged from 0.85±0.00%, the starch content ranged from 59.78±1.43%, the moisture content ranged from 6.85±0.37%, and the total sugar content ranged from 52.00±1.97%. The amino acid content range is 4.49±0.24%, the energy range is 340±14Kcal/100g, the amino acid score is 91, and the main material is obtained;

Example 7

An energy bar with inflammatory bowel disease regulating function, comprising main ingredients and auxiliary ingredients, the main ingredients include the following raw materials: 4kg of rice, 5kg of millet, 3kg of quinoa, 8kg of mung bean, 0.5kg of coffee fruit powder, 2kg of fructooligosaccharide, oat beta - 1kg glucan, coffee fruit powder accounts for 2.5% of the total mass of the main material, oligofructose accounts for 10% of the total mass of the main material, oat beta-glucan accounts for 5% of the total mass of the main material, rice, millet, quinoa And mung beans are granular.

The present embodiment also provides a method for making the energy bar:

(1) get rice, millet, quinoa, mung bean and utilize extrusion puffing to carry out ripening and particle reconstruction, extrusion puffing conditions: feed rate is 20kg/hour, screw speed is 300rpm, main engine temperature is 180 ℃, and the amount of water added is 20%, The particle sizes of the main raw materials of rice, millet, quinoa and mung bean after granulation are 3.5*7.5mm, 2*2mm, 2.5*2.5mm, 6*6mm respectively;

(2) carry out the determination of protein, starch, amino acid, fat, moisture content and total sugar respectively by each main ingredient raw material obtained in step (1), compound each main ingredient material according to amino acid score and formula amount, after compounding The protein content of the mixture ranged from 17.23±1.02%, the fat content ranged from 1.03±0.07%, the starch content ranged from 58.39±1.31%, the moisture content ranged from 6.38±0.52%, and the total sugar content ranged from 50.43±1.27%. The amino acid content range is 4.49±0.11%, the energy range is 340±25Kcal/100g, the amino acid score is 91, and the main material is obtained;

Table 1 Contents of basic ingredients

Table 2 Amino acid score table

Efficacy detection of enteritis animal model

Animal experiments show that the energy bar product of the present invention can prevent enteritis, relieve the symptoms of enteritis, and reduce the level of intestinal inflammation. (DSS) acute enteritis model was induced, the daily food intake and fecal occult blood status of the mice were observed, and the colons of the mice were taken for pathological examination two days after the last administration. The results showed that the fecal occult blood status of the mice in the energy bar diet group was significantly reduced, and the food intake during the recovery period was higher than that of the enteritis group. Colon morphology and pathological sections showed that the intestinal disease activity index was significantly improved, and the expression of intestinal inflammatory factors was significantly down.

1. Experimental purpose

The influence and improvement of the energy bar product of the present invention on the symptoms of enteritis, colon morphology, histopathological state and the level of intestinal inflammation in mice with inflammatory bowel disease were detected.

2. Test material

2.1 Sample feed

The energy bars of Example 3 and Example 5 of the present invention were used as experimental samples of mouse feed, and normal mouse feed was used as control.

2.2 Drugs

Dextran Sodium Sulfate (DSS), molecular weight: 36–50 kDa, purchased from MP Biomedicals. The mouse fecal occult blood detection kit was purchased from Beijing Biolab Technology Co., Ltd. QPCR-related reagents were purchased from Nanjing Novizan Biotechnology Co., Ltd.

3. Animals and Grouping

Experimental animals C57BL/6JNifdc male mice weighing 20-25g were purchased from Zhejiang Weitong Lihua Laboratory Animal Technology Co., Ltd., and the rearing conditions were in a temperature-controlled environment of 22±2°C. Mice were divided into four groups: control group (Control), enteritis model group (DSS), experimental group (R1-DSS), experimental group 2 (R2-DSS), experimental group 1 and experimental group 2 were both energy bar groups.

4. Modeling method and route of administration

2.5% dextran sodium sulfate (DSS) was used for 7-day drinking water modeling, and the body weight, mouse status, food intake, fecal morphology and blood in the stool were recorded every day. Pathological testing. The control group was fed with common feed and distilled water; the DSS group was fed with common feed and DSS; the experimental group was fed with the energy bar and DSS of Example 3; the experimental group was fed with the energy bar and DSS of Example 5.

5. Detection of inflammatory factors: Using fluorescence quantitative PCR technology, GAPDH gene was used as an internal reference to detect inflammatory factors TNF-α, IL-1β, IL-6, IL-10, and primers were designed for QPCR detection.

6. Data processing

Data processing and statistical analysis were performed using IBM SPSS Statistics 23 software.

7. Test results

7.1 Pathological symptoms and food intake

The fecal occult blood was detected in the enteritis model group, and the fecal occult blood in the energy bar group was significantly reduced. The experimental group was better than the experimental group. The results are shown in Figure 1. The test results of food intake showed that the food intake of the energy bar group during the recovery period (the recovery period started from the 8th day, the rectangle in Figure 2 represents the DSS induction period) was higher than that of the enteritis group, and the food intake of each mouse in the energy bar group About 2.5g, while the enteritis group was about 2.0g (Figure 2).

7.2 Detection of intestinal inflammatory factors

The specific results are shown in Figure 3, a in Figure 3 is the expression of IL-6 inflammatory factor, b in Figure 3 is the expression of TNF-α inflammatory factor, and c in Figure 3 is the expression of IL-1β inflammatory factor Expression situation, d in Figure 3 is the expression of IL-10 inflammatory factor, QPCR detection found that DSS-induced enteritis mice colon TNF-a (ie TNF-α in Figure 3), IL-1β (ie Figure 3) The expressions of pro-inflammatory factors such as IL-1β) and IL-6 in 3 were significantly up-regulated, while the levels of pro-inflammatory factors in the colon of mice fed energy bars were significantly down-regulated, and at the same time, the expression of anti-inflammatory factor IL-10 was promoted to be up-regulated. better than the second experimental group.

8. Conclusion The results of animal experiments showed that the energy bar group significantly improved the symptoms of enteritis caused by DSS and reduced the expression level of intestinal inflammatory factors, indicating that eating energy bars for dietary adjustment can effectively improve the occurrence of inflammatory bowel disease. develop.

The foregoing description of the embodiments is provided to facilitate understanding and use of the invention by those of ordinary skill in the art. It will be apparent to those skilled in the art that various modifications to these embodiments can be readily made, and the generic principles described herein can be applied to other embodiments without inventive step. Therefore, the present invention is not limited to the above-mentioned embodiments, and improvements and modifications made by those skilled in the art according to the disclosure of the present invention without departing from the scope of the present invention should all fall within the protection scope of the present invention.

Claims

An energy bar with inflammatory bowel disease regulating function, characterized in that it comprises main ingredients and auxiliary ingredients, and the main ingredients include the following raw materials: 1-8 parts of rice, 1-5 parts of millet, 1-10 parts of quinoa and 1-8 portions of mung beans, the auxiliary materials include coffee fruit powder, fructooligosaccharide and beta-glucan, the coffee fruit powder accounts for 0.1-5% of the mass of the main material, and the fructooligosaccharide accounts for 1-5% of the total mass of the main material 20%, and the beta-glucan accounts for 0.1-10% of the total mass of the main material.
The energy bar with an inflammatory bowel disease regulating function according to claim 1, characterized in that it comprises a main material and an auxiliary material, and the main material comprises the following raw materials: 4-8 parts of rice, 1-3 parts of millet, 1-4 parts of quinoa and 1-6 parts of mung beans, the auxiliary materials include coffee fruit powder, fructooligosaccharide and beta-glucan, the coffee fruit powder accounts for 0.3-3% of the total mass of the main materials, and the fructooligosaccharide It accounts for 3.1-9.5% of the total mass of the main material, and the beta-glucan accounts for 0.6-6.2% of the total mass of the main material.
The energy bar with inflammatory bowel disease regulating function according to claim 1, wherein the rice, millet, quinoa and mung bean are all granular.
A method of making an energy bar as claimed in any one of claims 1-3, wherein the method of making mainly comprises the following steps:

(1) get raw material rice, millet, quinoa and mung bean, respectively carry out extrusion puffing and particle reconstruction in turn;

(2) each main ingredient raw material obtained in step (1) is respectively subjected to protein, starch, amino acid, fat, moisture content and total sugar measurement, and each main ingredient raw material is compounded according to the amino acid score to obtain the main ingredient;

(3) get the fresh coffee pulp and grind after dehydration and drying to obtain coffee fruit powder, and fully mix the coffee fruit powder with the main ingredient;

(4) Take fructooligosaccharide and β-glucan and mix and heat to obtain sugar liquid, then add the mixture of the main ingredient and coffee cherry powder obtained in step (3) into the sugar liquid, mix well and pour into the mold, cool down After forming, the finished product is obtained by cutting and packaging.
The method for making an energy bar according to claim 4, characterized in that, in step (1), twin-screw extruding is adopted, and the conditions for extruding and puffing are as follows: the feeding speed is 15-40 kg/hour, the screw speed is It is 250～300rpm, the temperature of the main machine is 80～180℃, and the amount of water added is 10～30%.
The method for making an energy bar according to claim 4, wherein in step (1), the particle size of the reconstituted rice particles is (2.5～4.5) mm*(6.5～8.5) mm, and The particle size is (1～3)mm*(1～3)mm, the particle size of the quinoa reconstituted granules is (1.5～3.5)mm*(1.5～3.5)mm, and the particle size of the mung bean reconstituted granules is (5～7) )mm*(5～7)mm.
The method for making an energy bar according to claim 4, wherein in step (2), the protein content of the compounded main ingredient is in the range of 10-20%, and the fat content in the range of 0.3-5% , the starch content ranges from 57.08 to 68.68%, the total sugar content ranges from 49.16 to 60.24%, the lysine content ranges from 2 to 7%, and the energy ranges from 250 to 400Kcal/100g.
The method for making an energy bar according to claim 4, characterized in that, in step (3), the fresh coffee pulp is dried by low-temperature vacuum dehydration.
The method for making an energy bar according to claim 4, wherein in step (3), the ground dried coffee pulp is sieved through a 100-mesh sieve to obtain coffee fruit powder.
The method for making an energy bar according to claim 4, wherein in step (4), cooling to room temperature for shaping.