CN113016845A

CN113016845A - Chessman bean and manufacturing method thereof

Info

Publication number: CN113016845A
Application number: CN202110308461.5A
Authority: CN
Inventors: 庾龙
Original assignee: Xi'an Qinshihuang Food Co ltd
Current assignee: Xi'an Qinshihuang Food Co ltd
Priority date: 2021-03-23
Filing date: 2021-03-23
Publication date: 2021-06-25
Anticipated expiration: 2041-03-23
Also published as: CN113016845B

Abstract

The invention provides chessman beans and a manufacturing method thereof, belongs to the technical field of food processing, and particularly comprises 35-45 parts of wheat flour, 20-25 parts of waxy corn, 15-20 parts of soybean, 20-25 parts of almond, 20-25 parts of walnut kernel, 5-11 parts of salt, 2-5 parts of natto freeze-dried powder, 1-4 parts of grape seed powder, 1-3 parts of celery powder, 1-4 parts of apple pectin, 1-7 parts of active dry yeast and 2-7 parts of konjac powder by mass. The wheat flour and the waxy corns are subjected to dry heat treatment and then mixed with other raw materials to prepare the chessman bean dough, and the chessman bean product is prepared after freeze drying, so that the loss of nutrient substances in the raw materials is effectively avoided, the nutrient value and the protein utilization rate of the chessman beans are improved, the aging of the chessman beans is delayed, and a plurality of functional characteristics of cancer resistance, arteriosclerosis resistance and the like are endowed to the chessman beans.

Description

Chessman bean and manufacturing method thereof

Technical Field

The invention belongs to the technical field of food processing, relates to a food formula and a food processing method, and particularly relates to chessman beans and a manufacturing method thereof.

Background

Chessman beans are a food in northern China, and are mainly popular in plain in Shanxi Guangdong and Shanxi Feng river valley land. The chessman beans are prepared by adding seasonings such as salt, pepper powder and five spice powder into dough, cutting into strips, dicing, brushing oil and baking, but the chessman beans prepared by the preparation method are single in taste, common in nutrition and hard in chewing touch.

The basic ingredients for making chessman beans mainly comprise wheat flour, edible vegetable oil, water, salt and yeast. According to the requirement of taste, a small amount of edible substances for adjusting taste can be added. The wheat flour accounts for the majority of ingredients, so the nutrient of the chessman beans is mainly derived from the wheat flour, the carbohydrate accounts for about 73 percent of the wheat flour, the protein accounts for about 10 percent of the wheat flour, and the nutrition structure is single.

Patent CN91100686.9 discloses a method for producing nutritious chessman beans, which comprises refined flour as main raw material, and vegetable oil, sesame, walnut kernel, essence, pepper, anise, ginger, monosodium glutamate, calcium powder, sodium bicarbonate, edible salt, soybean powder, and ammonium bicarbonate as auxiliary materials. The chessman beans prepared by the method have relatively rich nutritional structures, but the main raw material is still flour, the fat content is high, and the chessman beans do not meet the dietary health requirements of people at present.

Patent CN201510301325.8 discloses a blood fat reducing chessman noodle and a preparation method thereof, wherein glucose oxidase is innovatively added into flour, the gluten protein net structure is improved, and the shearing resistance of dough is improved. Specifically, the components of the blood fat reducing chess piece flour comprise wheat flour, corn flour, elm bark flour, almond, beer, mulberry leaves, parasitic loranthus, cassia seeds, lotus leaves, salt, pea starch, mesona chinensis benth and glucose oxidase, wherein the Chinese herbal medicine components have the blood fat reducing effect.

In addition, the aging of the product is a common phenomenon, the chessman beans are no exception, the existing chessman beans have the advantages of common crispness, hard mouthfeel and common flavor, and particularly, the hardness of the mouthfeel is increased and is rougher after the chessman beans are stored for a period of time. Moreover, the moisture content in the chessman bean product has an important influence on the shelf life of the chessman bean product, and the existing chessman beans are baked food and usually adopt a direct heating baking mode to remove moisture. The baking and heating time is prolonged, the drying effect of the chessman bean product can be improved, the shelf life of the chessman bean product can be prolonged to a certain extent, and the chessman bean product is very hard in taste.

Disclosure of Invention

The invention aims to solve the problems and provide a production formula of chessman beans with rich and balanced nutrition, so that the quality guarantee period of the chessman beans is prolonged, the taste of the chessman beans is improved, and the chessman beans are produced and sold in large batch.

Based on the purpose, the invention provides a production formula of chessman beans, which comprises a flour composition and auxiliary materials, wherein the flour composition is formed by mixing wheat flour, waxy corns, soybeans, almonds, walnut kernels, natto freeze-dried powder, grape seed powder and celery powder, and the auxiliary materials are composed of salt, apple pectin, active dry yeast and water.

Specifically, the flour composition comprises, by mass, 35-45 parts of wheat flour, 20-25 parts of waxy corn, 15-20 parts of soybean, 20-25 parts of almond, 20-25 parts of walnut kernel, 2-5 parts of natto freeze-dried powder, 1-4 parts of grape seed powder and 1-3 parts of celery powder.

Wherein, the wheat flour, the walnut kernel, the almond and the soybean all contain a large amount of protein, and the amino acid is a basic unit for forming the protein, and the utilization rate of the protein is different because the amino acid composition of each material is different. The benefits of the Qiu are mentioned in the text "true looks of proteins", and the absorption of different proteins by the human body is greatly different. The experimental research of the inventor proves that the amino acid contained in two or more than two kinds of food protein which are eaten in a mixed way can make up for the deficiency and complement each other, and when the amino acid reaches a better proportion, the utilization rate of the protein can be effectively improved.

In addition, the fatty acid in the walnut kernel is mainly unsaturated fatty acid, accounts for about 90% of the fatty acid, and is mainly linoleic acid, oleic acid, linolenic acid, stearic acid, palmitic acid and the like. Current research suggests that linoleic and linolenic acids are essential fatty acids. The almond is rich in protein, unsaturated fatty acid, vitamins, inorganic salt, dietary fiber and trace elements required by human body, and has the functions of moistening lung, invigorating stomach and supplementing physical strength. Amygdalin (vitamin B17) contained in semen Armeniacae amarum is a natural anticancer active substance. The protein contained in soybean has similar amino acid composition to animal protein, so it is easy to be digested and absorbed. If the soybeans are matched with meat products and egg products to eat, the nutrition of the soybeans can be compared with that of eggs and milk, and even exceeds that of the eggs and the milk. Soybean fat in soybeans also has high nutritional value and can prevent the absorption of cholesterol, so that soybeans are an ideal nutritional product for patients with arteriosclerosis.

The waxy corn, the soybean, the almond and the walnut kernel have larger particles under normal conditions, and the direct addition of the particles can influence the forming and the taste of the chessman bean. Therefore, the invention preferably adds the ground waxy corn, soybean, almond and walnut kernel into the flour composition. However, this is only a preferred embodiment of the present invention, and does not limit the scope of the present invention.

As known to those skilled in the art, natto is a common food prepared by soaking, steaming and inoculating pure natto bacillus to soybeans as a raw material and fermenting. Natto contains nattokinase and bacillus natto, and the nattokinase is a natural substance which is discovered by people so far and can dissolve thrombus except earthworm kinase. The bacillus natto has the effects of improving beneficial intestinal flora, restricting the growth of spoilage bacteria and pathogenic bacteria in intestinal tracts, reducing blood viscosity and the like.

The invention adds natto freeze-dried powder into the flour composition of chessman beans, wherein the natto freeze-dried powder is solid fermented natto and is prepared by freezing at low temperature below zero, dehumidifying in vacuum, drying and crushing. The preparation method retains the physiologically active substances in semen Sojae Preparatum to the maximum extent. The most important physiological active substances are nattokinase and bacillus natto, and in addition, the nattokinase further contains nattokinase, natto polysaccharide, mucin, superoxide dismutase (SOD), glutathione, nattokinase, dipicolinic acid, lysozyme, high-elasticity protease, lecithin, saponin, isoflavone, vitamin K2, vitamin E, B vitamins and other multiple mineral substances.

The grape seed powder is grape seed extract, namely polyphenol, and grape seeds contain rich procyanidine, is known as a natural skin care product, can resist oxidation and allergy, delay skin aging, and has the effects of inhibiting platelet aggregation and atherosclerosis formation. Through the test of the inventor, preferably, the flour composition comprises 1-4 parts of grape seed powder by mass.

The celery powder is prepared by air-drying and crushing celery leaves and stems, and researches show that apigenin contained in the celery leaves and stems has unique pharmacological effect and biological performance, the existing researches have the known effects of calming, soothing the nerves, protecting cortical neurons, preventing atherosclerosis and estrogen, inhibiting tumor angiogenesis, invasion and metastasis, lowering blood pressure, resisting oxidation, resisting bacteria, diminishing inflammation and inducing diuresis, and the celery powder is mainly used for treating tumors, hypertension and viral hepatitis clinically and improving the memory of middle-aged and elderly people. The celery powder is added to endow the chessman beans with unique pharmacological functions, and through tests of the inventor, the flour composition preferably comprises 1-3 parts of celery powder by mass.

In order to improve the taste and mouthfeel of the chessman beans, salt and apple pectin are added into the chessman beans. Based on the technical idea of the invention, those skilled in the art can also selectively add other seasonings, such as paprika (leaves or buds), five spice powder, paprika (powder), fennel powder, etc., to prepare chessman beans with different tastes.

Furthermore, the auxiliary material comprises, by mass, 5-11 parts of salt, 1-4 parts of apple pectin, 1-7 parts of active dry yeast and 10-50 parts of water per 100 parts of the flour composition.

As is readily known by those skilled in the art, dry yeast is a commonly used microbial inoculum for dough fermentation, and active dry yeast is a probiotic microbial microecological preparation, which can improve the intestinal microbial environment and promote the decomposition, digestion, absorption and utilization of nutrients by the stomach and intestine. The optimum range of the invention is obtained by the inventor through a plurality of tests by adding 1-7 parts of active dry yeast to 100 parts of flour composition. Water is used as an essential component for dough kneading, and after a plurality of tests of the inventor, 10-50 parts of water is finally and preferably added to 100 parts of the flour composition. Within the range, the prepared dough has moderate hardness, is just suitable for subsequent operation and is suitable for mass production.

The flour composition is added with a plurality of components rich in nutrient components such as wheat flour, waxy corn, soybean, almond, walnut kernel, natto freeze-dried powder, grape seed powder, celery powder and the like, and because the components have different physicochemical properties, the components are difficult to bond together by using a common method, the obtained dough is easy to crack, and the particles of the walnut kernel powder, the almond powder and the soybean powder fall off from the dough. In order to solve the technical problem, the invention mixes wheat flour with waxy corn flour, soybean flour, almond powder, walnut kernel powder, konjac powder, apple pectin and water by dry heat treatment to prepare dough without cracking and slag dropping, wherein all the raw materials are mixed together.

Specifically, the chessman beans further comprise konjac powder, and the konjac powder is matched with 2-7 parts of the konjac powder per 100 parts of the flour composition in parts by mass.

The invention also provides a preparation method of the chessman bean product, which comprises the steps of mixing the flour composition, respectively adding the konjac refined powder and the auxiliary material, uniformly stirring, fermenting for 5-10 min, preparing dough in the shape of the chessman bean, and carrying out vacuum freeze drying and dehydration to obtain the chessman bean product.

Because the flour composition uses the natto freeze-dried powder, the natto kinase in the natto freeze-dried powder is afraid of high temperature and is quickly denatured and inactivated at the temperature of more than 80 ℃. Therefore, in order to maintain the antithrombotic function of nattokinase, the inventor adopts a vacuum freeze-drying method to prepare chessman beans, and before the preparation, wheat flour and waxy corn are subjected to dry heat treatment. Preferably, before the chessman beans are made, the wheat flour is subjected to dry heat treatment at the temperature of 100-110 ℃ for 30-35 min, and the waxy corn is subjected to dry heat treatment at the temperature of 80-85 ℃ for 60-70 min.

Furthermore, in order to enable the chessman beans to have better taste and storage performance, the inventor verifies through experiments that the temperature of the vacuum freeze drying is preferably-25 to-30 ℃, and the vacuum degree is preferably 10 to 15 Pa.

Compared with the prior art, the invention has the following beneficial effects or advantages:

the invention delays the aging of chessman beans, reduces the moisture content, and achieves the effects of improving the taste and prolonging the shelf life. The invention greatly reduces the proportion of wheat flour, increases the proportion of raw materials such as waxy corn flour, walnut kernel, soybean, almond and the like, has larger proportion, and can achieve the purposes of delaying aging and improving mouthfeel by matching with auxiliary materials such as apple pectin, konjac powder and other raw auxiliary materials with smaller proportion. Moreover, the moisture content can be further reduced by using a freeze-drying processing technology, the reduction of the moisture content means the prolonging of the quality guarantee period, and meanwhile, the removal of moisture by freeze-drying is beneficial to improving the crisp taste of the chessman beans.

And (II) the nutritive value of the chessman beans is improved. The wheat flour, the walnut kernels, the almonds and the soybeans are added in a large proportion, so that the nutrition value of the chessman beans is improved compared with that of the traditional chessman beans.

Furthermore, the natto freeze-dried powder is added into the material. The natto freeze-dried powder is solid fermented natto, and is prepared by freezing at low temperature below zero, vacuum dehumidifying, drying and crushing. The natto freeze-dried powder prepared by the method furthest retains the physiological active substances in natto, wherein the most important substances are natto kinase and bacillus natto, and natto polypeptide, natto polysaccharide, mucin, superoxide dismutase (SOD), glutathione, natto kinase, dipicolinic acid, lysozyme, high-elasticity protease, lecithin, saponin, isoflavone, vitamin K2, vitamin E, B complex vitamins, various mineral substances and the like are also included.

The nattokinase is afraid of high temperature and is quickly denatured and inactivated at the temperature of more than 80 ℃. The bacillus natto can tolerate the temperature of more than 100 ℃ and even higher. During the chessman bean processing process, the natto freeze-dried powder is added, so that the natto kinase is prevented from being damaged in the baking process, and the loss of other nutrient substances can be effectively reduced.

The main raw materials of the invention, such as wheat flour, waxy corn flour and the like which are heat treated, and the raw materials of walnut kernels, almonds, soybeans and the like which are heat baked. All the raw materials are mixed together to form dough, and the dough is not heated any more, so that the dough is not heated like other cakes after being divided and formed. The invention replaces the traditional high-temperature baking dehydration with the freeze drying dehydration technology, thereby effectively avoiding the loss of nattokinase and other high-temperature-resistant nutrient substances (components).

And (III) the protein utilization rate is improved. Protein availability is the degree to which protein in a food is utilized in vivo after it has been digested. The wheat flour, walnut kernel, almond and soybean have rich protein content. The amino acid composition of each food is different, and the human body has great difference on the utilization rate of the protein of the food. The amino acids contained in the chessman beans complement each other to achieve a better proportion, which is beneficial to improving the utilization rate of protein.

And (IV) the raw materials of the chessman beans preferably use walnut kernels, almonds, soybeans, natto freeze-dried powder and celery powder. Wherein the walnut kernel is rich in unsaturated fatty acid, esterifies cholesterol, and reduces cholesterol and triglyceride in blood; the amygdalin contained in the almond is a natural anticancer active substance; the soybean fat contained in the soybeans can prevent the absorption of cholesterol and relieve arteriosclerosis; the natto freeze-dried powder contains nattokinase which is a natural thrombolytic substance; the natto freeze-dried powder contains bacillus natto which is a probiotic, regulates intestinal flora and enhances animal cell immune response; the apigenin contained in the celery powder has unique pharmacological properties.

And fifthly, the chessman beans have stronger oxidation resistance. The increase of oxidation resistance means the improvement of the anti-fatigue and anti-aging food functionality.

Drawings

FIG. 1 is a graph showing the change of the body weight of a mouse with time after eating chessman beans.

Fig. 2 is a graph of the change of regeneration enthalpy during storage of chessman beans.

Detailed Description

The following examples are given to illustrate the technical aspects of the present invention, but the present invention is not limited to the following examples.

Example 1

This example explores the effect of the materials and processes of the present invention on dough stickiness.

In this example, a part of the raw materials is first pretreated as follows:

respectively pulverizing semen Juglandis, semen Armeniacae amarum, and semen glycines by superfine pulverizing equipment to obtain powder.

Wheat flour: drying and heating wheat flour with gluten content of above 30% at 100 deg.C for 30min, and taking out.

In this embodiment, the traditional chessman beans and the chessman beans of the invention are compared with respect to the stickiness of dough, and each chessman bean is set to be 3 repetitive processes, which are as follows:

traditional chess bean: and (3) pouring 500g of wheat flour, 10g of salt, 75g of eggs, 20g of palm oil, 5g of yeast, 2g of baking soda, 10g of pepper leaves and a proper amount of purified water into a dough mixer, uniformly stirring, taking out and testing the adhesiveness of the dough.

The chessman bean of the invention: pouring 400g of water into a dough mixer, adding 20g of konjac powder, fully stirring, then pouring 350g of wheat flour, 200g of walnut kernel powder, 200g of waxy corn powder, 200g of almond powder, 180g of soybean powder, 30g of natto freeze-dried powder, 10g of celery powder, 10g of grape seed powder, 10g of apple pectin and 50g of salt, uniformly stirring, taking out the dough with moderate hardness, and testing the adhesiveness of the dough.

The dough stickiness test of this example uses a Labthink XLW (EC) Intelligent electronic tensile tester, which uses a conventional dough stickiness test method, and the data of the test results are reported in Table 1.

TABLE 1 comparison of the stickiness of conventional chessman beans to the dough of chessman beans according to the invention

As can be seen from the data in Table 1, the adherence of the chessman beans of the invention is significantly improved over the traditional chessman beans. The components of the invention are processed according to the traditional method, and are easy to crack when being kneaded into dough, and a plurality of coated walnut kernels, almonds and soybean particles fall off. The dough processed by the processing method of the invention does not crack, has better viscosity, and the particles of the coated walnut kernel powder, almond powder and soybean powder do not fall off.

Example 2

This example explores the functional effect of the chessman beans in a mouse feeding experiment.

Preparation of chessman bean food

(1) Raw material treatment

Wheat flour: performing dry heat treatment on flour with gluten content of more than 30%, heating at 110 deg.C for 35min to increase the viscosity of wheat flour from 300BU to 800 BU;

waxy corn flour: carrying out dry heat treatment on the waxy corn powder, wherein the heating temperature is 85 ℃, and the heating time is 70 min;

walnut kernel: preparing into granules with particle size less than or equal to 2mm by superfine grinding equipment;

almond: preparing into granules with particle size less than or equal to 2mm by superfine grinding equipment;

soybean: making into micro particles with particle size of 100 meshes by using an ultrafine grinding device;

purified water: heating to 35-40 ℃ and preserving heat for later use;

konjak flavor powder: dissolving rhizoma Amorphophalli refined powder with purified water, stirring to obtain rhizoma Amorphophalli refined powder water solution;

active dry yeast: dissolving active dry yeast with purified water, and stirring to obtain active dry yeast water solution.

(2) Dough kneading

Adding 4kg of wheat flour, 2.2kg of waxy corn flour, 1.7kg of soybean flour, 2.1kg of almond powder, 2.2kg of walnut kernel powder, 500g of table salt, 300g of natto freeze-dried powder, 200g of grape seed powder, 200g of celery powder and 150g of apple pectin into a dough mixer, uniformly stirring, slowly adding 1.4kg of purified water, stirring while adding a konjac fine powder aqueous solution, finally adding an active dry yeast aqueous solution, continuously stirring, observing the dough combination condition and the hardness condition in the process, and adding a proper amount of purified water until the dough is not sticky, and proper in hardness.

(3) Proofing

Taking out the kneaded dough, and fermenting for 7 min.

(4) Shaping of

The proofed dough is firstly pressed into flour cakes with the thickness of 10mm by a noodle press, and then the flour cakes are divided into particles with the diameter of about 10mm by a dividing machine.

(5) Drying

Putting the semi-finished chessman bean particles into vacuum freeze drying equipment, setting the freezing temperature to be-30 ℃ and the vacuum degree to be 15Pa, and packaging for later use after drying.

(II) mouse test

45 male Kunming mice with the growth age of 5-6 weeks and the weight of 20 +/-2 g are selected and randomly divided into three groups, namely a control group (completely fed basic feed), a low-dose group (the percentage of the chessman beans in the feed is 2%) and a high-dose group (the percentage of the chessman beans in the feed is 10%), and 15 mice are selected in each group. Mice were fed in a clean animal house, and the control group was fed with basal feed throughout the course, and the low-dose group and the high-dose group were fed with feed containing chessman beans, and were free to ingest drinking water. Food intake and body mass of each group were recorded weekly, and neuro-behavioral indicators were measured 4 weeks after feeding.

(III) mouse neurobehavioral indicator detection

(1) Changes in body weight of mice

The mice were weighed weekly and the final average was recorded for each group, and the results are reported in figure 1.

As shown in figure 1, the weights of the mice in the low dose group and the high dose group are basically consistent with those of the control group in the first three weeks, and the weights are slightly lower than those of the control group from the fourth week, which shows that the chessman bean product provided by the invention has low heat and certain weight loss effect.

(2) Changes in learning ability of mice

The study ability of the mice of different groups is analyzed, and a motion trail tracking system developed by Netherlands Nudifuss information technology company is adopted

The learning behaviors of the mice in the raising boxes of different groups are analyzed, and the system evaluates the learning and memory abilities of the mice through a reward mechanismThe data obtained are shown in Table 2.

TABLE 2 assessment of learning ability of mice

It should be noted that the number of task completion times refers to the number of tasks performed without considering correctness, so that a higher number of task completion times does not mean better memory, and the time required for completing 70%, 80%, and 90% of tasks is related to memory improvement.

As shown in Table 2, the time required for 70% of the high dose group to be correct is 34498.9s, while the control group and the low dose group did not complete 70% of the correct time, i.e., did not complete 70% of the correct task, so the ability of the mice fed with walnut chessman beans to learn and remember was improved.

(3) Changes in mouse brain weight

After the learning ability is detected and analyzed, the brain weight of the mice is weighed, the average value of each group is finally taken for recording, and the result data is recorded in a table 3.

TABLE 3 mouse brain weight changes

The data in table 3 show that the brain weight of mice increased after feeding chow with chow, especially in the high dose group, and it can be seen that the brain weight/body weight ratio showed a certain proportional relationship with the increase of chow feeding dose.

(4) Detection of antioxidant capacity

Killing the mice by dislocation, taking out the brains on ice, rinsing the brains by precooled normal saline to remove blood, transferring the brain tissues into a beaker after absorbing water by filter paper, homogenizing the brain tissues by a homogenizer, diluting the brain tissues by the normal saline to prepare 10% tissue homogenate, detecting the SOD enzyme activity, the AChe content, the NO content and the MDA content of the brain tissues according to the kit specification, and recording the result data in a table 4.

The SOD enzyme activity detection method comprises the following steps: the content of total protein in mouse brain tissue is accurately determined by Bradford method, and the absorbance ASOD of the mouse brain tissue homogenate of a normal control group and each test group is respectively determined by xanthine oxidase (SOD detection kit) at the wavelength of 545nm by taking the mouse brain tissue homogenate with the concentration of 1%.

The AChe content detection method comprises the following steps: adding normal saline into the mixed solution according to the mass volume ratio of 1:9 to prepare 10% hippocampus homogenate, centrifuging the homogenate at 3500rpm for 10min, and taking supernatant to determine the activity of the hippocampus AChE according to the instruction of a kit.

The detection method of the NO content comprises the following steps: weighing 100mg of low-temperature cryopreserved cerebral cortex tissues, putting the frozen cerebral cortex tissues into a test tube with the volume of 0.9ml of NaCl with the concentration of 0.9%, operating in an electric homogenizer for 3min to prepare tissue homogenate with the concentration of 10%, centrifuging in a centrifuge at 3000r/min) for 15min, and taking supernate to determine the accurate content of NO in the cerebral tissues by adopting a nitric acid reductase method.

The MDA content detection method comprises the following steps: at the wavelength of 534nm, the absorbance AMDA of the control group mouse brain tissue homogenate and the test group mouse brain tissue homogenate are respectively measured by a TBA colorimetric method (MDA detection kit).

TABLE 4 SOD enzyme activity, AChe content, NO content and MDA content test results

As one of ordinary skill in the art knows, SOD plays an important role in the metabolism of the body in protecting the functions of the heart and brain of the body and delaying aging, and higher SOD activity means higher oxidation resistance. MDA is the final product of lipid peroxidation, and the organism can generate excessive MDA along with excessive accumulation of oxygen free radicals, so that the detection of the MDA content in the tissue can indirectly reflect the degree of the lipid peroxidation in brain tissue, and the lower the MDA content means the higher the oxidation resistance. NO has obvious influence on the oxidation resistance, learning and memory abilities, after the organism ages, the NO content is obviously increased, the learning and memory abilities are obviously reduced, and the lower the NO content is, the higher the oxidation resistance is. Acetylcholine (ACh) is widely distributed in central nervous system, especially, the increase of ACh content in hippocampus can enhance the learning and memory ability of animals, otherwise, the learning and memory ability can be reduced. Since ACh can be inactivated by AChE hydrolysis, the high or low AChE activity can be used as an index for reflecting the ACh content, i.e., learning and memory ability, and the lower AChE activity means higher oxidation resistance.

According to the above, the data in table 4 show that the antioxidant capacity of the brain of the mouse is obviously enhanced with the increase of the eating amount of the chessman beans, which shows that the chessman beans have the functions of delaying senility and resisting fatigue.

Example 3

The embodiment explores the sense, aging and shelf life of the chessman beans.

The present embodiment is the same as the manufacturing method of the chessman bean food described in embodiment 2, and the difference is the formula composition of the chessman bean, and the formula composition of the chessman bean described in the present embodiment is: 4.5kg of wheat flour, 2.5kg of waxy corn powder, 2kg of soybean powder, 2.5kg of almond powder, 2.5kg of walnut kernel powder, 800g of salt, 500g of natto freeze-dried powder, 300g of grape seed powder, 300g of celery powder, 300g of apple pectin, 500g of konjac powder, 200g of active dry yeast and a proper amount of water.

The chessman bean 40 can is manufactured by the traditional manufacturing method, the net content is 110 g/can, and the chessman bean 40 can is manufactured by the manufacturing method of the invention, the net content is 110 g/can. Placing the two chessman beans in a room with the room temperature of 20 ℃ and the relative humidity of 70 percent, and randomly selecting 10 cans on the 180 th day, the 210 th day, the 240 th day and the 270 th day respectively for sensory evaluation.

Randomly selecting 10 sensory evaluators from healthy people, wherein the sensory evaluators are half a man and a half a woman, and performing sensory evaluation on the chessman beans, wherein the comprehensive evaluation result is shown in tables 5 and 6.

TABLE 5 sensory evaluation of conventional chessman beans

TABLE 6 sensory evaluation results of chessman beans according to the present invention

As is known, wheat flour contains a large amount of starch, and the starch has an aging phenomenon, which is commonly existed in pastries, and chessman beans are no exception. Starch retrogradation refers to the automatic arrangement of starch molecules at ambient or lower temperatures to reform dense, highly crystallized insoluble starch molecules. The aging process comprises short-term aging and long-term aging, the process of heating and cooling the pastry is the aging process, namely the short-term aging, the process of continuously storing the pastry after the short-term aging is the long-term aging process, and the appearance of the long-term aging in the storage process of the chessman beans is gradually hardened and roughened, so that the product is deteriorated.

The invention can obviously improve the taste, delay aging and prolong the shelf life by adding the waxy corn, the almond, the walnut kernel and other raw materials, but the invention is not enough. In addition, walnut kernels and almond kernels contain more fat, which brings new uncertain factors to the prolongation of the shelf life, and cakes containing more fat are easy to oxidize and deteriorate. As can be seen from the data in tables 5 and 6, the taste of the chessman beans can be improved, the aging can be delayed and the shelf life can be prolonged by the raw material proportion and the freeze drying technology.

The regeneration enthalpy of the chessman beans in the traditional chessman bean storage process and the chessman beans in the invention is detected, and the detection result is shown in figure 2. The retrogradation enthalpy is an index for evaluating starch aging, retrogradation phenomenon of starch occurs in the storage process, and generally, the higher the retrogradation enthalpy is, the worse the taste is.

As shown in figure 2, starch has regeneration phenomenon in the storage process, and the regeneration enthalpies of all samples of the traditional chessman beans and the chessman beans are increased along with the extension of the storage time, but the increase of the regeneration enthalpies of the chessman beans is lower than that of the traditional chessman beans, which shows that the aging phenomenon is improved.

Further, as is known to those skilled in the art, the lower the moisture content of the pawn beans, the longer the shelf life, and therefore the moisture content of the traditional pawn beans and the pawn beans of the invention were tested by the present inventors. Specifically, 5 parts of the traditional chessman beans and the chessman beans of the invention are respectively taken to detect the moisture content, the detection result is shown in table 7, wherein the moisture content is the moisture content in every 100g of chessman beans.

TABLE 7 moisture content of chessman beans

The data in table 7 show that the moisture content of the chessman beans of the invention is significantly lower than that of the conventional chessman beans. The combination of the above results shows that the chessman beans provided by the invention have excellent storability.

As described above, the present invention can be preferably implemented, and the above-mentioned embodiments only describe the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various changes and modifications of the technical solution of the present invention made by those skilled in the art without departing from the design spirit of the present invention shall fall within the protection scope defined by the present invention.

Claims

1. The chessman beans are characterized by comprising a flour composition and konjac refined powder, wherein the flour composition is prepared by mixing wheat flour, waxy corns, soybeans, almonds, walnut kernels, natto freeze-dried powder, grape seed powder and celery powder.

2. The chessman bean as claimed in claim 1, wherein the flour composition comprises, by mass, 35-45 parts of wheat flour, 20-25 parts of waxy corn, 15-20 parts of soybean, 20-25 parts of almond, 20-25 parts of walnut kernel, 2-5 parts of natto freeze-dried powder, 1-4 parts of grape seed powder and 1-3 parts of celery powder.

3. The chessman bean according to claim 1, wherein the refined konjac flour is added in an amount of 2 to 7 parts by mass per 100 parts by mass of the flour composition.

4. The chessman bean of claim 1, comprising auxiliary materials consisting of salt, apple pectin, active dry yeast and water.

5. The chessman bean according to claim 4, characterized in that, based on the mass parts, every 100 parts of flour composition are added with 5-11 parts of salt, 1-4 parts of apple pectin, 1-7 parts of active dry yeast and 10-50 parts of water.

6. A method for making chessman beans, which adopts the chessman bean component of any one of claims 1 to 5, is characterized in that the flour composition is mixed, konjak refined flour and auxiliary materials are respectively added to be uniformly stirred, the mixture is proofed for 5 to 10min to be made into dough in the shape of chessman beans, and the dough is subjected to vacuum freeze drying and dehydration to obtain the chessman bean product.

7. The method of claim 6, wherein the wheat flour is subjected to dry heat treatment at 100 to 110 ℃ for 30 to 35min before the chessman beans are produced.

8. The method as claimed in claim 6, wherein the waxy corn is dried at 80-85 deg.C for 60-70 min before making chessman bean.

9. The method of claim 6, wherein the freeze-drying dehydration temperature is from-25 ℃ to-30 ℃.

10. The method according to claim 6, wherein the degree of vacuum of the freeze-drying is 10 to 15 Pa.