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Preparation method and application of compound food base material enriched with blood glucose reducing factors

A technology of compounding food and factors, applied in the field of food processing, can solve the problems of undiscovered, large amount of solvent and high temperature, and achieve the effect of increasing hypoglycemic activity, promoting dissolution and release, and ensuring nutritional quality.

Inactive Publication Date: 2017-05-17
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Deoxynojirimycin is generally extracted from mulberry leaves by decoction and percolation methods. The decoction method has a long heating time and high temperature, and deoxynojirimycin is easily destroyed; the percolation method has a long production process, a large amount of solvent, and a The liquid treatment process is cumbersome and the extraction rate of alkaloid is low
[0004] So far, no composite food base material has been found that integrates oat β-glucan obtained by a specific preparation method, deoxynojirimycin and other hypoglycemic ingredients obtained by a specific preparation method, and the composite food base material Related reports on food or health food used as raw material for preventing diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A preparation method of a compound food base rich in hypoglycemic factors, comprising the following steps:

[0050] a) Take oat bran, add distilled water with a solid-to-liquid ratio of 1:20, and add α-amylase for enzymolysis. The amount of glucoamylase added is 1.5U / mL, the enzymolysis time is 35min, and the enzymolysis temperature is 30°C. Enzymatic hydrolysis pH 7.0 to obtain saccharified oat bran enzymatic hydrolysis solution, sterilized at a sterilization temperature of 121°C and high-pressure steam for 30 minutes to obtain a saccharified oat bran solution;

[0051] b) Inoculate the saccharified oat bran solution with an amount of 2.5×10 6 CFU / mL of Saccharomycescerevisiae, while adding 6.5 mg / mL of inorganic chromium at a fermentation temperature of 32°C and a fermentation pH of 4.0 for 90 hours to prepare oat bran chromium-enriched yeast complex liquid;

[0052] c) Take the dried mulberry leaf powder in the extraction tank, add a 0.05 mol / L hydrochloric acid-eth...

Embodiment 2

[0055] A preparation method of a compound food base rich in hypoglycemic factors, comprising the following steps:

[0056] a) Take oat bran, add distilled water with a solid-to-liquid ratio of 1:10, and add α-amylase for enzymolysis. The amount of glucoamylase added is 0.5U / mL, the enzymolysis time is 60min, and the enzymolysis temperature is 40°C. Enzymatic hydrolysis pH 8.0 to obtain saccharified oat bran enzymatic hydrolysis solution, sterilized at a sterilization temperature of 121°C and high-pressure steam for 30 minutes to obtain a saccharified oat bran solution;

[0057] b) Inoculate the saccharified oat bran solution in an amount of 1.5×10 6 CFU / mL of Saccharomycescerevisiae, while adding 8 mg / mL of inorganic chromium at a fermentation temperature of 40°C and a fermentation pH of 5.0 for 120 hours to prepare oat bran chromium-enriched yeast complex liquid;

[0058] c) Take the dried mulberry leaf powder in the extraction tank, add 0.05 mol / L hydrochloric acid-ethanol ...

Embodiment 3

[0061] A preparation method of a compound food base rich in hypoglycemic factors, comprising the following steps:

[0062] a) Take oat bran, add distilled water with a solid-to-liquid ratio of 1:30, and add α-amylase for enzymolysis. The amount of glucoamylase added is 2.5U / mL, the enzymolysis time is 10min, and the enzymolysis temperature is 20°C. Enzymatic hydrolysis at pH 6.0 to obtain saccharified oat bran enzymatic hydrolysis solution, sterilized at a sterilization temperature of 121°C and high-pressure steam for 30 minutes to obtain saccharified oat bran solution;

[0063] b) Inoculate the saccharified oat bran solution in an amount of 3.5×10 6 CFU / mL of Saccharomycescerevisiae, while adding 5 mg / mL of inorganic chromium at a fermentation temperature of 24°C and a fermentation pH of 3.0 for 60 hours to prepare oat bran chromium-enriched yeast complex liquid;

[0064] c) Take the dried mulberry leaf powder in the extraction tank, add 0.05 mol / L hydrochloric acid-ethanol ...

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PUM

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Abstract

The invention discloses a preparation method of a compound food base material enriched with blood glucose reducing factors. The preparation method of the compound food base material enriched with the blood glucose reducing factors comprises the following steps: a), taking oat bran, adding distilled water into the oat bran, adding saccharifying enzymes so as to carry out enzymatic hydrolysis, and carrying out sterilization so as to obtain a saccharified oat-bran solution; b), inoculating saccharomyces cerevisiae into the saccharified oat-bran solution, and simultaneously adding inorganic chrome so as to carry out fermentation, so that compound chrome-enriched oat-bran yeast liquid is obtained; c), putting dried mulberry leaf power into an extraction tank, adding a 0.05 mol / l hydrochloric acid-ethanol solution, carrying out extraction at 30-50 DEG C for 60-150 minutes, carrying out centrifugation for 10-20min and obtaining the supernatant, extracting the residues by repeating the steps for 1-2 times, and combining the supernatant, so that a deoxynojirimycin-enriched mulberry leaf extract is obtained; and d), mixing the compound chrome-enriched oat-bran yeast liquid with the deoxynojirimycin-enriched mulberry leaf extract, concentrating the mixture, and carrying out drying, so that the compound food base material enriched with blood glucose reducing factors is prepared. The preparation method is basically performed in the presence of low temperature, so that changes of the three natural active ingredients, namely the deoxynojirimycin, the oat beta-dextran and the glucose tolerance factors, can be effectively avoided so as to ensure the nutritional qualities of the compound food base material enriched with the blood glucose reducing factors.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method and application of a compound food base rich in hypoglycemic factors. Background technique [0002] Oat bran is a product discarded during oat processing. The bran contains a certain proportion of endosperm, and has a high proportion of protein and dietary fiber. Among its water-soluble dietary fiber, the most important component is oat β-glucose Polysaccharides, generally 7-9% in content, have the functions of regulating blood lipids, blood sugar metabolism and preventing intestinal cancer and other diseases. However, the current conventional extraction method of oat β-glucan in oat bran is water extraction, and the extraction rate of β-glucan content can only reach 3-5%. [0003] Deoxynojirimycin in mulberry leaves has the highest content in nature. As a glycosidase inhibitor, it can prevent the blood sugar concentration from rising, and has the effects of l...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L5/20A23L7/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/328
Inventor 胡腾根邹宇晓廖森泰刘凡沈维治王思远穆利霞李倩林光月
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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