CN106858569A - Edible quinoa plant energy rod of a kind of pregnant and perinatal period different phase and preparation method thereof - Google Patents
Edible quinoa plant energy rod of a kind of pregnant and perinatal period different phase and preparation method thereof Download PDFInfo
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- CN106858569A CN106858569A CN201710010391.9A CN201710010391A CN106858569A CN 106858569 A CN106858569 A CN 106858569A CN 201710010391 A CN201710010391 A CN 201710010391A CN 106858569 A CN106858569 A CN 106858569A
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- 239000002420 orchard Substances 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- -1 raw element E Chemical class 0.000 description 1
- 238000005464 sample preparation method Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 230000037331 wrinkle reduction Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to nutraceutical field, and in particular to prepared by a kind of edible quinoa plant energy rod of pregnant and perinatal period different phase, the raw material being made up of following parts by weight：10 15 parts of expanded quinoa, 10 15 parts of oatmeal, 10 20 parts of Extruded Rice, 0.05 1 parts of yeast culture, 4 15 parts of nut constituents, 10 20 parts of fruit constituents, 4 12 parts of functional components, 24 26 parts of carbohydrate, 46 parts of lipid.The energy stick that the present invention is provided is with quinoa rice as primary raw material, it is aided with other cereal, fruit, protein, carbohydrate and carbohydrate and fat, nutrition is balanced comprehensively, can be as generation meal energy stick, instant, while full nutrition is provided, can have the different demands of different phase concurrently, enhance immunity, and with preferable product stability.
Description
Technical field：
The invention belongs to nutraceutical field, and in particular to a kind of edible quinoa plant energy rod of pregnant and perinatal period different phase
And preparation method thereof.
Background technology：
Nutrition in a balanced way is the key of diet for pregnant woman, and all kinds of nutrition determine whether fetal blood is unimpeded, bone organ hair
Whether normal etc. educate, being born with pregnant woman's organ increases, and various trace elements are corresponding with other materials needed for body metabolism
Increase, such as protein, water, vitamin, mineral matter etc., in addition it is also necessary to supplement more nutrition.Pregnant woman's diet wants health, and nutrition is equal
Weighing apparatus, collocation is reasonable, specifically to be adjusted according to actual conditions such as pregnant woman's body weight.Body weight increase overfill and too fast all abnormal,
It is noted that the nutrition that supplement lacks, it is ensured that nutritional ingredient in blood is sufficient to provide enough nutrition with for fetus, but it is noted that
Should not excessively supplement.Period of gestation, overnutrition is the main cause that many pregnant and lying-in women get fat, many women body after manufacturing
Material loses shape, therefore postpartum body shaping is the only way which must be passed in many modern female postpartum.Especially for workplace motherhood women, even more to equal
Weighing apparatus meals, nutrient balance has requirement very high, but due to the limitation of the factors such as working time and environment, it is impossible to eat three meals a day
Ensure that various nutriments are comprehensively taken in equilibrium.
Energy stick originates from 1985, and it is a movement nutrition food for nutritionist's especial manufacture, and so far 30
The history in year, although energy stick starting evening, rapidly, either scientific and technological content or sales volume are all advanced by leaps and bounds for development.But mesh
There is provided for sport people more than preceding energy stick, it is edible before motion to increase energy conversion, increase the utilization rate of fat, and can prolong
Slow tired situation；Being eaten after motion can lift the storage of muscle glycogen, from aching, help muscle to be alleviated after fortune degree and carried with energy
Rise, can injury of the resisted motion free radical to human body.
The present invention will be using this concept of energy stick, there is provided the edible energy stick of a suitable pregnant and perinatal period different phase, side
Just eat, break the limitation of time and environment.
Quinoa is the full nutrition adequate proteins base-forming food of full paddy, and endosperm accounts for the 68% of seed, and with nutritional activities, albumen
Matter content is up to 16%-22% (beef 20%), and quality is suitable with milk powder and meat, rich in several amino acids, wherein there is human body
9 kinds of essential amino acids of required whole, ratio is appropriate and is easy to absorb, and is especially enriched in the lysine lacked in plant, calcium, magnesium,
The mineral matter nutritional content such as phosphorus, potassium, iron, zinc, selenium, manganese, copper is high, rich in unrighted acid, flavonoids, B family vitamin and dimension
The multiple beneficial compounds such as raw element E, choline, glycine betaine, folic acid, alpha-linolenic acid, beta glucan, dietary fiber cellulose content is up to
7.1%, cholesterol is 0, without seitan, low fat, (305kcal/100g) low in calories, low glycemic (the glycemic values 35 of GI, low glycemic mark
55) it, is nearly all classic in common food that standard is.The energy and carbohydrate of quinoa with cereal relatively, albumen
The quality of matter is higher than cereal, closer with meat.Content of fatty acid in quinoa is higher, and particularly essential fatty acid content is high
In cereal, n-6 is with n-3 fatty acid proportions than convenient.Additionally, some vitamin and content of mineral substances in quinoa are also richer
Richness, which part content of mineral substances has exceeded the content of mineral substances in nut.It can be seen that, quinoa is a extremely suitable for motherhood
The raw material of the edible energy stick of woman.
Energy stick usually contains sugar high, protein, and fat content is also higher, therefore, in storage, processing and the process of circulation
In, grease type component therein is easily caused discoloration or spoiled by the oxidation of the oxygen in air, so that its quality is influenceed, and
Antioxidant is added in food prevents oxidation deterioration most economical and simple method in having turned into food processing.At present, China
It is not extensive using antioxidant in energy stick, the no addition antioxidant of major part, so the shelf-life is all shorter.
Glutathione (GSH), as important antioxidant in vivo and and free radical scavenger, can be with free radical, weight
Metal etc. is combined, and so as to the poisonous substance being harmful in body is converted into harmless material, is excreted external.Additionally, as feature
The base-material of food, GSH is also in functional foods such as anti-aging, strengthen immunity, wrinkle reduction, desalination pigment, whole body whitenings
Middle extensive use.Additionally, it is better than other preservatives and antioxidant as food additives, stabilizer can be played a part of.
To sum up, will to provide a kind of nutrition balanced for the present invention, has Whitening, spot effect concurrently, long shelf-life and takes easy to carry
Quinoa plant energy rod.
The content of the invention：
To achieve these goals, the present invention will provide a kind of pregnant and perinatal period different phase edible quinoa plant energy rod,
The energy stick is prepared by the raw material that following parts by weight are constituted：
Expanded quinoa 10-15 parts, oatmeal 10-15 parts, Extruded Rice 10-20 parts, yeast culture 0.05-1 parts, nut fruits
Composition 4-15 parts, 10-20 parts, functional components 4-12 parts, carbohydrate 24-26 parts, lipid 4-6 parts of fruit constituents；
Described Extruded Rice is black rice and jujube Extruded Rice or high-fiber fruit and vegetable Extruded Rice；
Described nut constituents are almond benevolence, SEMEN PINI KORAIENSIS, walnut kernel, hazelnut kernel, pumpkin seeds benevolence, linseed, strange Asia seed
Or at least one in peanut butter；
Described fruit constituents are Cranberry, cumquat fourth, jujube is dry, raisins, blackcurrant are dry, Chinese wolfberry fruit dry, coconut powder,
At least one in blueberry jam or strawberry jam；
Described functional components are at least in soyabean protein powder, quinoa peptide, polydextrose or navy bean extract
Kind；
Described carbohydrate is at least one in maltitol, high maltose syrup or isomaltooligosaccharide syrup；
Described lipid is the mixing of high oleic sunflower oil, glycerine and soybean lecithin arbitrary proportion；
Preferably, the energy stick that suitable standby pregnant and pregnant early stage eat is prepared by the raw material that following parts by weight are constituted：
Expanded quinoa 10-15 parts, oatmeal 10-15 parts, Extruded Rice 10-12 parts, yeast culture 0.05-1 parts, nut fruits
Composition 10-15 parts, 15-20 parts, functional components 4-5 parts, carbohydrate 24-26 parts, lipid 4-6 parts of fruit constituents；
Described Extruded Rice is black rice and jujube Extruded Rice；
Described nut constituents are SEMEN PINI KORAIENSIS, walnut kernel, hazelnut kernel, pumpkin seeds benevolence and Qi Ya seeds；
Described fruit constituents are Cranberry, cumquat fourth, jujube is dry, blackcurrant is dry, coconut powder and strawberry jam；
Described functional components are soyabean protein powder；
Described carbohydrate is maltitol and high maltose syrup；
Preferably, be adapted to it is pregnant in after and the original that is made up of following parts by weight of nursing period edible quinoa plant energy rod
It is prepared by material：
Expanded quinoa 10-15 parts, oatmeal 10-15 parts, Extruded Rice 10-12 parts, yeast culture 0.05-0.1 parts, nut
Constituents 10-15 parts, 12-15 parts, functional components 5-12 parts, carbohydrate 24-26 parts, lipid 4-6 parts of fruit constituents；
Described Extruded Rice is high-fiber fruit and vegetable Extruded Rice；
Described nut constituents are walnut kernel, linseed and peanut butter；
Described fruit constituents are Cranberry, jujube is dry and Chinese wolfberry fruit dry；
Described functional components are soyabean protein powder, quinoa peptide and polydextrose；
Described carbohydrate is maltitol and isomaltooligosaccharide syrup；
Preferably, the raw material system that the quinoa plant energy rod that the suitable weight reducing stage in postpartum eats is made up of following parts by weight
It is standby：
Expanded quinoa 10-15 parts, oatmeal 10-15 parts, Extruded Rice 12-20 parts, yeast culture 0.05-1 parts, nut fruits
Composition 4-10 parts, 10-12 parts, functional components 5-12 parts, carbohydrate 24-26 parts, lipid 4-6 parts of fruit constituents；
Described Extruded Rice is black rice and jujube Extruded Rice and high-fiber fruit and vegetable Extruded Rice；
Described nut constituents are almond Renhe hazelnut kernel；
Described fruit constituents are Cranberry, raisins and blueberry jam；
Described functional components are soyabean protein powder, polydextrose and navy bean extract；
Described carbohydrate is maltitol and isomaltooligosaccharide syrup；
The preparation method of the expanded quinoa is as follows：
(1) 60 mesh sieves will be crossed after checking qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：180-220kg/h；Extruder water content：8-12%；Screw speed：
350-400rpm；Rate of cutting：600-650rpm；Extrusion temperature：135-150℃；
Vulcanization drying temperature：35-45℃；
Baking temperature：210-220℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain obtains final product expanded quinoa；
The preparation method of the black rice and jujube Extruded Rice only replaces with raw material quinoa rice with the preparation method of expanded quinoa
The raw material of following ratio composition：Rice：Black rice：Jujube=5:4:1；
The preparation method of the high-fiber fruit and vegetable Extruded Rice：Raw material proportion of composing is as follows：Rice：Oat：Buckwheat：Pumpkin：It is fragrant
Any of several broadleaf plants：FOS=8:6:3:1:1:1；Wherein rice, oat, buckwheat weigh in proportion crushing after cross 60 mesh sieves, screenings with
Pumpkin, banana, the FOS for weighing in proportion are fully mixed to material uniformly in mixing apparatus, are squeezed using twin-screw afterwards
Pressure technology carries out extrusion and screens, process with expanded quinoa preparation method；
The preparation method of the yeast culture is as follows：
(1) Shaking culture
The ring of saccharomycete slant strains one is taken, 150rpm in the 250mL shaking flasks equipped with 30mL Shake flask mediums, 30 DEG C of trainings is accessed
Foster 30h obtains seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
(2) fermentation tank culture
Seed liquor is pressed into 10% inoculum concentration, is accessed and is equipped with the fermentation tank of fermentation medium, 30 DEG C, throughput 6L/min,
Tank pressure 0.03MPa, 500rpm, carry out fermented and cultured under the conditions of permanent pH6.0, ferment during to 30h, disposably add final concentration of
The Cys of 25mmol/L, total fermentation time is 50h；
Fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
After fermentation ends, the total content for determining GSH in zymotic fluid is 3308mg/L；
(3) 50-1000 μm of coarse filtration of zymotic fluid via hole diameter, then goes moisture removal to obtain solid in 10-20 DEG C of loop ultrafiltration concentration
Thing content 20-40% concentrates；Concentrate obtains Yeast culture through vacuum freeze drying, ultramicro grinding；
The saccharomycete is specially saccharomyces cerevisiae (Saccharomyces cerevisiae) tlj2016, the bacterial strain in
The China Committee for Culture Collection of Microorganisms's common micro-organisms center of on July 15th, 2016 is preserved in, deposit number is CGMCC
No.12789, preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica, postcode
100101；
The saccharomyces cerevisiae tlj2016 is isolated saccharomyces cerevisiae starting strain from the orchard of one plant of Ningxia through mutagenesis
Obtain, 300g/L is reached to the tolerance of glucose by the bacterial strain tlj2016 obtained after mutagenesis, in the Guang ammonia of 40mmol/L half
Remain to keep GSH largely to synthesize under acid effect, cell density, the opposing party on the one hand can be improved under high concentration glucose culture
The raising of face Cys tolerance is beneficial to GSH and largely synthesizes in intracellular, so as to improve bacterial strain large-scale production GSH
Ability.
Other raw materials are commercially available prod.
The present invention also provides a kind of preparation method of above-mentioned energy stick：
(1) raw material weighing
A, feed particulate material is weighed in proportion；
B, powder material is weighed mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, heating for dissolving, emulsification；
(2) raw material mixing
First by the powder material in dispensing, order is well mixed from less to more by weight, then puts into granular material, fully
Mixing, finally puts into dry mixing device by solvent liquid material, stirs；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging, product weight requirement after cooling：20 grams/bar；
The energy stick, in 12-16kcal/g, dietary fiber content is 15-20% to energy density；
Beneficial effect：
(1) energy stick that the present invention is provided is aided with other cereal, fruit, protein, carbon water with quinoa rice as primary raw material
Compound and carbohydrate and fat, nutrition are balanced comprehensively, can be as energy stick of going with rice or bread, instant, for pregnant and lying-in women provide comprehensively
Nutrition；
(2) yeast culture is contained in the energy stick that the present invention is provided, rich in protein, vitamin, yeast tlj2016 institutes
Distinctive glutathione (GSH) production capacity, can in the case where 100g/L glucose is as carbon source fermenting and producing GSH it is dense eventually
Degree reaches 3308mg/L, effectively improves the antioxidation of energy stick, has functions that enhance immunity and Whitening, spot；
(3) dietary fiber is added in energy stick of the present invention, as meal replacing food people can be allowed to produce satiety after consumption,
And the intake of heat is reduced, as the meal replacing food of Chinese meal in three meals in a day, user can be made using after 30 days, weight loss
2.6kg, and facial light spot effect is significant；
(4) glutathione in the present invention can not only increase the health-care efficacy of product, and can effectively extend product and guarantee the quality
8 months phases.
Specific embodiment：
Different phase according to pregnant and perinatal period of the invention, reasonably combined various nutritional ingredients meet eater's different phase
Different demands：Folic acid, calcium, iron, zinc and multivitamin are required supplementation with before pregnant, therefore is increased rich in protein, mineral matter
With the nut and fruit constituents of trace element；Nursing period then increase in nut can " appetizing of being amusing, lead to breast " peanut with
And the functional components containing high-quality protein；And the dietary fiber in the fat-reducing plastotype phase then increases formula, while addition contains
The navy bean extract of the composition of abundant alpha-amylase inhibitor class, fat-reducing effect is played by the inhibitory action to amylase
Should.
Quinoa plant energy rod that a kind of standby pregnant of embodiment 1 and pregnant early stage eat and preparation method thereof
The quinoa plant energy rod that a kind of standby pregnant and pregnant early stage eat, the original that the energy stick is made up of following parts by weight
It is prepared by material：12 parts of expanded quinoa, 11 parts of oatmeal, 11 parts of Extruded Rice, 0.05 part of yeast culture, 11 parts of nut constituents, water
20 parts of fruit composition, 4.5 parts of functional components, 26 parts of carbohydrate, 6 parts of lipid；
Described Extruded Rice is black rice and jujube Extruded Rice；
11 parts of described nut constituents are 1 part of SEMEN PINI KORAIENSIS, 2 parts of walnut kernel, 2 parts of hazelnut kernel, 3 parts of pumpkin seeds benevolence and strange Asia
3 parts of seed；
20 described fruits constituents are 7.5 parts of Cranberry, 2 parts of cumquat fourth, jujube are dry 4 parts, blackcurrant does 2 parts, coconut palm
2 parts of 2.5 parts of sub- powder and strawberry jam；
Described functional components are soyabean protein powder；
26 parts of described carbohydrates are 17 parts of 9 parts of maltitol and high maltose syrup；
6 parts of described lipids are 1 part of 3 parts of high oleic sunflower oil, 2 parts of glycerine and soybean lecithin；
The preparation method of above-mentioned energy stick：
(1) raw material weighing
A, feed particulate material is weighed in proportion；
B, powder material is weighed mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, heating for dissolving, emulsification；
(2) raw material mixing
First by the powder material in dispensing, order is well mixed from less to more by weight, then puts into granular material, fully
Mixing, finally puts into dry mixing device by solvent liquid material, stirs；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging, product weight requirement after cooling：20 grams/bar；
The energy stick, in 14kcal/g, dietary fiber content is 15% to energy density；
The preparation method of the expanded quinoa is as follows：
(1) 60 mesh sieves will be crossed after checking qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：180kg/h；Extruder water content：8%；Screw speed：350rpm；Cut
Cut speed：600rpm；Extrusion temperature：135℃；
Vulcanization drying temperature：35℃；
Baking temperature：210℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain obtains final product expanded quinoa；
The preparation method of the black rice and jujube Extruded Rice only replaces with raw material quinoa rice with the preparation method of expanded quinoa
The raw material of following ratio composition：Rice：Black rice：Jujube=5:4:1；
The preparation method of the yeast culture is as follows：
(1) Shaking culture
The ring of saccharomycete tlj2016 slant strains one is taken, is accessed and is equipped with the 250mL shaking flasks of 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
(2) fermentation tank culture
Seed liquor is pressed into 10% inoculum concentration, is accessed and is equipped with the fermentation tank of fermentation medium, 30 DEG C, throughput 6L/min,
Tank pressure 0.03MPa, 500rpm, carry out fermented and cultured under the conditions of permanent pH6.0, ferment during to 30h, disposably add final concentration of
The Cys of 25mmol/L, total fermentation time is 50h；
Fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
After fermentation ends, the total content for determining GSH in zymotic fluid is 3308mg/L；
(3) 100 μm of coarse filtration of zymotic fluid via hole diameter, then go moisture removal to obtain solid content in 10 DEG C of loop ultrafiltration concentrations
20% concentrate；Concentrate obtains Yeast culture through vacuum freeze drying, ultramicro grinding；
Other raw materials are commercially available prod.
Embodiment 2 is a kind of be adapted to it is pregnant in after and nursing period edible quinoa plant energy rod
It is prepared by the raw material being made up of following parts by weight：
15 parts of expanded quinoa, 15 parts of oatmeal, 11 parts of Extruded Rice, 0.1 part of yeast culture, 15 parts of nut constituents, water
15 parts of fruit composition, 12 parts of functional components, 24 parts of carbohydrate, 5.5 parts of lipid；
Described Extruded Rice is high-fiber fruit and vegetable Extruded Rice；
15 parts of described nut constituents are 4 parts of 7 parts of walnut kernel, 4 parts of linseed and peanut butter；
15 described fruits constituents are 8 parts of Cranberry, jujube dry 4 parts and 3 parts of Chinese wolfberry fruit dry；
12 parts of described functional components are 3 parts of 4 parts of soyabean protein powder, 5 parts of quinoa peptide and polydextrose；
24 parts of described carbohydrates are 17 parts of 7 parts of maltitol and isomaltooligosaccharide syrup；
5.5 parts of described lipids are 0.5 part of 3 parts of high oleic sunflower oil, 2 parts of glycerine and soybean lecithin；
The preparation method of above-mentioned energy stick：
(1) raw material weighing
A, feed particulate material is weighed in proportion；
B, powder material is weighed mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, heating for dissolving, emulsification；
(2) raw material mixing
First by the powder material in dispensing, order is well mixed from less to more by weight, then puts into granular material, fully
Mixing, finally puts into dry mixing device by solvent liquid material, stirs；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging, product weight requirement after cooling：20 grams/bar；
The energy stick, the energy stick, in 16kcal/g, dietary fiber content is 17% to energy density；
The preparation method of the expanded quinoa is as follows：
(1) 60 mesh sieves will be crossed after checking qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：220kg/h；Extruder water content：12%；Screw speed：400rpm；Cut
Cut speed：650rpm；Extrusion temperature：150℃；
Vulcanization drying temperature：45℃；
Baking temperature：220℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain obtains final product expanded quinoa；
The preparation method of the high-fiber fruit and vegetable Extruded Rice is as follows：
Raw material proportion of composing is as follows：Rice：Oat：Buckwheat：Pumpkin：Banana：FOS=8:6:3:1:1:1；Wherein
Rice, oat, buckwheat cross 60 mesh sieves, screenings and the pumpkin, banana, the FOS that weigh in proportion after weighing crushing in proportion
Material is fully mixed in mixing apparatus uniform, prepares high-fiber fruit and vegetable Extruded Rice using Twin-Screw Extrusion Technology afterwards and sieve
Choosing, process with expanded quinoa preparation method；
The preparation method of the yeast culture is as follows：
(1) Shaking culture
The ring of saccharomycete tlj2016 slant strains one is taken, is accessed and is equipped with the 250mL shaking flasks of 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
(2) fermentation tank culture
Seed liquor is pressed into 10% inoculum concentration, is accessed and is equipped with the fermentation tank of fermentation medium, 30 DEG C, throughput 6L/min,
Tank pressure 0.03MPa, 500rpm, carry out fermented and cultured under the conditions of permanent pH6.0, ferment during to 30h, disposably add final concentration of
The Cys of 25mmol/L, total fermentation time is 50h；
Fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
After fermentation ends, the total content for determining GSH in zymotic fluid is 3308mg/L；
(3) 1000 μm of coarse filtration of zymotic fluid via hole diameter, then go moisture removal to obtain solid content in 20 DEG C of loop ultrafiltration concentrations
40% concentrate；Concentrate obtains Yeast culture through vacuum freeze drying, ultramicro grinding；
The preparation method of the quinoa peptide is as follows：
(1) 100 mesh sieves are crossed after quinoa is crushed, to the water that 15 times of w/v is added in quinoa powder, is well mixed, adjustment
PH9, is heated to 60 DEG C of insulated and stirred 40min；By feed liquid by discarding clear liquid after centrifugation operation, continue to employ slag charge；
(2) to the water (m that 10 times are added in above-mentioned slag charge:V) size mixing, adjust pH9, temperature 60 C, by 9000U/g quinoa powder
Addition alkali protease, digests 2h；
(3) after being cooled to 40 DEG C, pH to 6 is adjusted, neutral proteinase is added by 12000U/g quinoas powder, digest 5h；
(4) pH6 is adjusted, temperature 50 C adds flavor protease by 700U/g quinoas powder, digests 4h, after enzymolysis terminates, plus
To 90 DEG C, go out heat enzyme 15 minutes；
(5) after centrifugal concentrating, spray drying obtains final product quinoa peptide；
Other raw materials are commercially available prod.
The quinoa plant energy rod that a kind of suitable weight reducing stage in postpartum of embodiment 3 eats
It is prepared by the raw material being made up of following parts by weight：
10 parts of expanded quinoa, 10 parts of oatmeal, 20 parts of Extruded Rice, 1 part of yeast culture, 4 parts of nut constituents, fruits
10 parts of composition, 10 parts of functional components, 25 parts of carbohydrate, 4 parts of lipid；
20 parts of described Extruded Rices are 10 parts of 10 parts of black rice and jujube Extruded Rice and high-fiber fruit and vegetable Extruded Rice；
4 parts of described nut constituents are 2 parts of 2 parts of almond benevolence and hazelnut kernel；
10 described fruits constituents are 2 parts of 6 parts of Cranberry, 2 parts of raisins and blueberry jam；
10 parts of described functional components are 1 part of 5 parts of soyabean protein powder, 4 parts of polydextrose and navy bean extract；
25 parts of described carbohydrates are 17 parts of 8 parts of maltitol and isomaltooligosaccharide syrup；
4 parts of described lipids are 0.5 part of 1.5 parts of high oleic sunflower oil, 2 parts of glycerine and soybean lecithin；
The preparation method of above-mentioned energy stick：
(1) raw material weighing
A, feed particulate material is weighed in proportion；
B, powder material is weighed mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, heating for dissolving, emulsification；
(2) raw material mixing
First by the powder material in dispensing, order is well mixed from less to more by weight, then puts into granular material, fully
Mixing, finally puts into dry mixing device by solvent liquid material, stirs；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging, product weight requirement after cooling：20 grams/bar；
The energy stick, the energy stick, in 12kcal/g, dietary fiber content is 20% to energy density；
The preparation method of the expanded quinoa is as follows：
(1) 60 mesh sieves will be crossed after checking qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：200kg/h；Extruder water content：10%；Screw speed：380rpm；Cut
Cut speed：639rpm；Extrusion temperature：140℃；
Vulcanization drying temperature：40℃；
Baking temperature：215℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain obtains final product expanded quinoa；
The preparation method of the black rice and jujube Extruded Rice only replaces with raw material quinoa rice with the preparation method of expanded quinoa
The raw material of following ratio composition：Rice：Black rice：Jujube=5:4:1；
The preparation method of the high-fiber fruit and vegetable Extruded Rice is as follows：
Raw material proportion of composing is as follows：Rice：Oat：Buckwheat：Pumpkin：Banana：FOS=8:6:3:1:1:1；Wherein
Rice, oat, buckwheat cross 60 mesh sieves, screenings and the pumpkin, banana, the FOS that weigh in proportion after weighing crushing in proportion
Material is fully mixed in mixing apparatus uniform, prepares high-fiber fruit and vegetable Extruded Rice using Twin-Screw Extrusion Technology afterwards and sieve
Choosing, process with expanded quinoa preparation method；
The preparation method of the yeast culture is as follows：
(1) Shaking culture
The ring of saccharomycete tlj2016 slant strains one is taken, is accessed and is equipped with the 250mL shaking flasks of 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
(2) fermentation tank culture
Seed liquor is pressed into 10% inoculum concentration, is accessed and is equipped with the fermentation tank of fermentation medium, 30 DEG C, throughput 6L/min,
Tank pressure 0.03MPa, 500rpm, carry out fermented and cultured under the conditions of permanent pH6.0, ferment during to 30h, disposably add final concentration of
The Cys of 25mmol/L, total fermentation time is 50h；
Fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
After fermentation ends, the total content for determining GSH in zymotic fluid is 3308mg/L；
(3) 500 μm of coarse filtration of zymotic fluid via hole diameter, then go moisture removal to obtain solid content in 15 DEG C of loop ultrafiltration concentrations
30% concentrate；Concentrate obtains Yeast culture through vacuum freeze drying, ultramicro grinding；
Other raw materials are commercially available prod.
The product loss of weight of embodiment 4 is tested
Using the energy stick of the preparation of embodiment 3 as generation meal product 2-3 bars, instead of the Chinese meal in breakfast, lunch and dinner, respectively to 20 bodies
The women of more than the postpartum body weight 60kg of body health eats, and monitors its changes of weight, 20 experimenter's body weight after taking 1 month
Average to decline 2.6kg, most experiments person's face cyasma has and substantially goes down.
The product stability of embodiment 5 is tested
Sample 1：The energy stick of the embodiment of the present invention 3；
Sample 2：The same sample preparation method of the embodiment of the present invention 3, only replaces with conventional commercial food yeast by yeast culture；
Above-mentioned sample is stored at normal temperatures, the sensory evaluation personnel that periodically sampling please be professional do taste trial test, sense
Official's evaluation result such as following table；
| Storage time | Sample 1 | Sample 2 |
| 0 month | There are energy stick fragrance, free from extraneous odour | There are energy stick fragrance, free from extraneous odour |
| 8 months | There are energy stick fragrance, free from extraneous odour | There are energy stick fragrance, free from extraneous odour |
| 12 months | There are energy stick fragrance, free from extraneous odour | There are energy stick fragrance, free from extraneous odour |
| 16 months | There are energy stick fragrance, free from extraneous odour | There is slight peculiar smell |
| 20 months | There are energy stick fragrance, free from extraneous odour | There is obvious peculiar smell |
| 24 months | There are energy stick fragrance, free from extraneous odour | Peculiar smell is heavier |
By table as can be seen that in later stage shelf-life, the sample 2 without glutathione has obvious peculiar smell, explanation compared with sample 1
There is the reaction such as oxidation in the compositions such as the grease in energy stick, it is seen that add the yeast extract of the present invention can in the product
Effectively slow down the rotten speed of product, it is ensured that product never degenerates before the deadline.
Claims (8)
1. the quinoa plant energy rod that a kind of pregnant and perinatal period different phase eats, it is characterised in that the energy stick is by following weight
It is prepared by the raw material of number composition：
Expanded quinoa 10-15 parts, oatmeal 10-15 parts, Extruded Rice 10-20 parts, yeast culture 0.05-1 parts, nut constituents
4-15 parts, 10-20 parts, functional components 4-12 parts, carbohydrate 24-26 parts, lipid 4-6 parts of fruit constituents；
The preparation method of the yeast culture is as follows：
(1) Shaking culture
The ring of saccharomycete slant strains one is taken, 150rpm in the 250mL shaking flasks equipped with 30mL Shake flask mediums, 30 DEG C of cultures is accessed
30h obtains seed liquor；
(2) fermentation tank culture
Seed liquor is pressed into 10% inoculum concentration, is accessed and is equipped with the fermentation tank of fermentation medium, 30 DEG C, throughput 6L/min, tank pressure
0.03MPa, 500rpm, carry out fermented and cultured under the conditions of permanent pH6.0, ferment during to 30h, disposably add final concentration of
The Cys of 25mmol/L, total fermentation time is 50h；
(3) 50-1000 μm of coarse filtration of zymotic fluid via hole diameter, then goes moisture removal to obtain solid content and contains in 10-20 DEG C of loop ultrafiltration concentration
Amount 20-40% concentrates；Concentrate obtains Yeast culture through vacuum freeze drying, ultramicro grinding.
2. the quinoa plant energy rod that a kind of pregnant and perinatal period different phase as claimed in claim 1 eats, it is characterised in that
Shake flask medium composition in terms of g/L is：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, ferment
Female powder 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0；
Fermentation medium composition in terms of g/L is：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5、
Dusty yeast 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, remaining is water, pH6.0.
3. the quinoa plant energy rod that a kind of pregnant and perinatal period different phase as claimed in claim 1 eats, it is characterised in that described
The preparation method of expanded quinoa is as follows：
(1) 60 mesh sieves will be crossed after checking qualified quinoa ground rice broken, screenings is standby；
(2) expanded quinoa is prepared using Twin-Screw Extrusion Technology：
Extrusion：
Mould：1.5mm, 24 holes；Rate of feeding：180-220kg/h；Extruder water content：8-12%；Screw speed：350-
400rpm；Rate of cutting：600-650rpm；Extrusion temperature：135-150℃；
Vulcanization drying temperature：35-45℃；
Baking temperature：210-220℃；Time：4s；
(3) screen
12 mesh sieves screen out imperfect grain, and artificial removal's color exception grain obtains final product expanded quinoa.
4. the quinoa plant energy rod that a kind of pregnant and perinatal period different phase as claimed in claim 1 eats, it is characterised in that
Described Extruded Rice is black rice and jujube Extruded Rice or high-fiber fruit and vegetable Extruded Rice；
Described nut constituents are almond benevolence, SEMEN PINI KORAIENSIS, walnut kernel, hazelnut kernel, pumpkin seeds benevolence, linseed, strange Asia seed or flower
At least one in raw sauce；
Described fruit constituents are Cranberry, cumquat fourth, jujube is dry, raisins, blackcurrant are dry, Chinese wolfberry fruit dry, coconut powder, blueberry
At least one in jam or strawberry jam；
Described functional components are at least one in soyabean protein powder, quinoa peptide, polydextrose or navy bean extract；
Described carbohydrate is at least one in maltitol, high maltose syrup or isomaltooligosaccharide syrup；
Described lipid is the mixing of high oleic sunflower oil, glycerine and soybean lecithin arbitrary proportion.
5. a kind of edible quinoa plant energy rod of pregnant and perinatal period different phase as described in claim 1-4 any one, it is special
Levy and be, be adapted to standby pregnant and pregnant early stage edible energy stick and prepared by the raw material that following parts by weight are constituted：
Expanded quinoa 10-15 parts, oatmeal 10-15 parts, Extruded Rice 10-12 parts, yeast culture 0.05-1 parts, nut constituents
10-15 parts, 15-20 parts, functional components 4-5 parts, carbohydrate 24-26 parts, lipid 4-6 parts of fruit constituents；
Described Extruded Rice is black rice and jujube Extruded Rice；
Described nut constituents are SEMEN PINI KORAIENSIS, walnut kernel, hazelnut kernel, pumpkin seeds benevolence and Qi Ya seeds；
Described fruit constituents are Cranberry, cumquat fourth, jujube is dry, blackcurrant is dry, coconut powder and strawberry jam；
Described functional components are soyabean protein powder；
Described carbohydrate is maltitol and high maltose syrup；
Described lipid is the mixing of high oleic sunflower oil, glycerine and soybean lecithin arbitrary proportion.
6. a kind of edible quinoa plant energy rod of pregnant and perinatal period different phase as described in claim 1-4 any one, it is special
Levy and be, be adapted to it is pregnant in after and nursing period edible quinoa plant energy rod prepared by the raw material that following parts by weight are constituted：
Expanded quinoa 10-15 parts, oatmeal 10-15 parts, Extruded Rice 10-12 parts, yeast culture 0.05-0.1 parts, nut fruits into
Divide 10-15 parts, 12-15 parts, functional components 5-12 parts, carbohydrate 24-26 parts, lipid 4-6 parts of fruit constituents；
Described Extruded Rice is high-fiber fruit and vegetable Extruded Rice；
Described nut constituents are walnut kernel, linseed and peanut butter；
Described fruit constituents are Cranberry, jujube is dry and Chinese wolfberry fruit dry；
Described functional components are soyabean protein powder, quinoa peptide and polydextrose；
Described carbohydrate is maltitol and isomaltooligosaccharide syrup；
Described lipid is the mixing of high oleic sunflower oil, glycerine and soybean lecithin arbitrary proportion.
7. a kind of edible quinoa plant energy rod of pregnant and perinatal period different phase as described in claim 1-4 any one, it is special
Levy and be, the quinoa plant energy rod that the suitable weight reducing stage in postpartum eats is prepared by the raw material that following parts by weight are constituted：
Expanded quinoa 10-15 parts, oatmeal 10-15 parts, Extruded Rice 12-20 parts, yeast culture 0.05-1 parts, nut constituents
4-10 parts, 10-12 parts, functional components 5-12 parts, carbohydrate 24-26 parts, lipid 4-6 parts of fruit constituents；
Described Extruded Rice is black rice and jujube Extruded Rice and high-fiber fruit and vegetable Extruded Rice；
Described nut constituents are almond Renhe hazelnut kernel；
Described fruit constituents are Cranberry, raisins and blueberry jam；
Described functional components are soyabean protein powder, polydextrose and navy bean extract；
Described carbohydrate is maltitol and isomaltooligosaccharide syrup；
Described lipid is the mixing of high oleic sunflower oil, glycerine and soybean lecithin arbitrary proportion.
8. a kind of preparation side of the edible quinoa plant energy rod of pregnant and perinatal period different phase described in claim 1-4 any one
Method, it is characterised in that step is as follows：
(1) raw material weighing
A, feed particulate material is weighed in proportion；
B, powder material is weighed mixing in proportion；
C, by the liquid materials such as syrup, oil weigh, heating for dissolving, emulsification；
(2) raw material mixing
First by the powder material in dispensing, order is well mixed from less to more by weight, then puts into granular material, is sufficiently mixed,
Solvent liquid material is finally put into dry mixing device, is stirred；
(3) it is molded, cools down
After stirring, shaping carries out cutting packaging after cooling.
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| CN107198117A (en) * | 2017-06-26 | 2017-09-26 | 焦作荣利达食品有限公司 | A kind of corn expanding particle containing quinoa and preparation method thereof |
| CN108244648A (en) * | 2017-12-06 | 2018-07-06 | 北京康比特体育科技股份有限公司 | One kind helps sleep nutrition bar and preparation method thereof |
| CN108450930A (en) * | 2017-12-22 | 2018-08-28 | 正大青春宝药业有限公司 | A kind of weight-losing meal-substituting foodstuff and preparation method thereof at the end of Chinese herbal medicine ultra-fine powder containing integration of drinking and medicinal herbs |
| CN108902871A (en) * | 2018-07-20 | 2018-11-30 | 深圳市东西方实业发展有限公司 | A kind of nut energy stick and preparation method thereof |
| CN110292179A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of quinoa energy stick of suitable puerpera |
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| CN110292179A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of quinoa energy stick of suitable puerpera |
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| CN114903169A (en) * | 2021-01-28 | 2022-08-16 | 江苏蒂泽食品科技有限公司 | Formula of fresh flower, nut and cereal bar capable of tonifying qi and soothing nerves and preparation method of formula |
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| CN112998196A (en) * | 2021-03-05 | 2021-06-22 | 贯景食品(北京)有限公司 | Oatmeal and food rich in dietary fiber |
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