HK1208131A1 - Black garlic millet cookies and preparation method for the same - Google Patents
Black garlic millet cookies and preparation method for the same Download PDFInfo
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- HK1208131A1 HK1208131A1 HK15108754.2A HK15108754A HK1208131A1 HK 1208131 A1 HK1208131 A1 HK 1208131A1 HK 15108754 A HK15108754 A HK 15108754A HK 1208131 A1 HK1208131 A1 HK 1208131A1
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- A—HUMAN NECESSITIES
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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Abstract
The invention provides a black garlic and millet biscuit and a preparation method thereof. The black garlic and millet biscuit is prepared from the following raw materials in parts by weight: 10 to 15 parts of black garlic, 10 to 20 parts of powdered millet, 20 to 40 parts of wheat flour, 10 to 30 parts of inulin, 5 to 10 parts of egg white, and 30 to 35 parts of butter. The black garlic and millet biscuit is able to improve immunity of people and has the healthcare functions of controlling intestinal flora, preventing tumor, controlling blood glucose, blood lipid and blood pressure, and losing weight.
Description
Technical Field
The invention relates to the field of foods, in particular to a black garlic millet biscuit and a preparation method thereof.
Background
The black garlic is a novel garlic product which is prepared by processing fresh raw garlic through the processes of cleaning, enzymatic treatment, curing, drying and the like. In the product sense, the black garlic cloves are dark brown, soft and elastic, soft, sweet after being eaten, and have no spicy feeling and unpleasant smell of raw fresh garlic. In the aspects of oxidation resistance and physiological activity, the SOD activity of the black garlic is more than 10 times higher than that of the fresh garlic, and the content of polyphenol substances is more than 5 times higher.
China is the main producing country of garlic, the yield of the garlic accounts for three quarters of the total world yield, and 80% of garlic in the markets of Japan and south-east Asia is produced by China. Garlic is used as an important botanical drug and functional food raw material, the global sales of the garlic extract and the garlic preparation reaches more than 15 billion dollars, and the garlic extract and the garlic preparation have great development potential in China. In recent years, due to the general acceptance of numerous pharmacological actions and functions of black garlic, the application and demand of black garlic functional products are increasing. However, most of the development of the black garlic still remains on the improvement of the production process at present, and the application of various physiological functions of the black garlic on food is still very little, so that the application of the black garlic to functional food has extremely important practical significance.
Disclosure of Invention
The present invention aims to solve at least one of the above technical problems to a certain extent. Therefore, the invention aims to provide the black garlic millet biscuit and the preparation method thereof, and the black garlic millet biscuit has the functions of regulating intestinal flora, regulating blood sugar, regulating blood fat, regulating blood pressure, resisting tumors or treating obesity.
The black garlic contains tetrahydrogen-beta-carboline derivatives, so that the black garlic has remarkable antioxidant activity. In addition, the black garlic also contains various active ingredients such as polypeptide, glycoprotein and the like, and trace elements such as selenium, germanium and the like. As a novel garlic product, the garlic powder can not replace common garlic powder, garlic oil and other products in terms of nutrient components and efficacies thereof. In addition, black garlic contains a large amount of functional components such as polyphenols, sulfur-containing compounds, β -carboline alkaloids, melanoids, and the like. The combined action of the garlic and the black garlic gives stronger efficacy effect than that of the fresh garlic. However, most of the current development of the black garlic still only remains on the improvement of the production process, and no research and report about the application of various effects of the black garlic on food are found.
Therefore, in one aspect of the invention, the invention provides a black garlic millet biscuit which is prepared from the following raw materials: 10-15 parts by weight of black garlic; 10-20 parts by weight of millet flour; 20-40 parts by weight of wheat flour; 10-30 parts by weight of inulin; 5-10 parts by weight of chicken protein; and 30-35 parts by weight of butter.
Millet in the raw materials is known to have high nutritional value, and with the improvement of living standard of people, the requirements of people on food quality are higher and higher, and the worldwide hot tide of eating the five-cereal coarse cereals is aroused. Millet is also sold as a nutritional health food abroad. The properties and the application of millet have been studied in ancient times, and the millet has sweet taste, salty and cool property and can benefit spleen and stomach, and the old millet has bitter and cold property and can enter spleen and stomach and kidney to neutralize and detoxify, treat stomach heat and quench thirst and promote urination. The porridge is easy to digest and good in palatability, is beneficial to the functions of dantian and opening intestines and stomach, and can be used for treating red sage, fire burning, burn and the like when being externally used. Each kilogram of millet contains 97 g of protein, 35 g of fat and 728 g of carbohydrate, and except that the fat content is lower than that of the corn, the contents of the rest components are higher than those of other grains. Meanwhile, the millet also contains carotene, vitamin B, methionine, lysine, tryptophan and the like which are necessary for human bodies, and is a food with higher nutritional value.
The black garlic millet biscuit is a health food for people to eat in leisure by matching with millet according to the nutritional ingredients and the health care effect of the black garlic, and the black garlic millet biscuit can provide abundant amino acids, vitamins, proteins and other nutrient substances for human bodies, has the beneficial effects of regulating intestinal flora, preventing cancer, preventing arteriosclerosis, reducing blood pressure, stabilizing blood sugar, resisting aging, cardiovascular diseases and the like, and is a good natural health food.
The black garlic millet biscuit provided by the invention integrates double functions of black garlic and millet, so that the black garlic millet biscuit can be eaten as a simple food and can also be eaten as a functional food or a health-care food. According to the specific embodiment of the invention, the inventor researches and discovers that the black garlic and millet biscuit has a certain effect on regulating intestinal flora and has unique effects of treating obesity, improving immunity and the like. According to the specific embodiment of the invention, the inventor further researches the black garlic millet biscuit, and finds that the black garlic millet biscuit has a regulating effect on blood sugar, blood fat, blood pressure and the like after being eaten for a long time, and even has a certain treatment assisting effect on the aspect of tumor resistance. Therefore, the application of the black garlic to the functional food has extremely important practical significance.
In a second aspect of the invention, the invention provides a method for preparing the black garlic millet biscuit. According to a specific embodiment of the present invention, the method may comprise the steps of: mixing butter, inulin, egg white, millet flour, wheat flour and black garlic in a predetermined ratio, and uniformly blending to obtain dough; decorating and forming the dough to obtain a biscuit blank; baking the biscuit blank; so as to obtain the black garlic millet biscuit, wherein the predetermined proportion is as follows: 10-15 parts by weight of black garlic; 10-20 parts by weight of millet flour; 20-40 parts by weight of wheat flour; 10-30 parts by weight of inulin; 5-10 parts by weight of chicken protein; and 30-35 parts by weight of butter.
According to one embodiment of the invention, the functional biscuit with good taste and obvious effect can be effectively prepared by the method. According to a specific embodiment of the present invention, inulin in the above raw material, also called inulin, is a biopolysaccharide. Inulin is a natural soluble dietary fiber, can increase the viscosity of the content of small intestine in human body and increase the thickness of the non-agitated layer of intestinal mucosa, thereby delaying and hindering the absorption of glucose and cholesterol, playing the roles of reducing blood fat and regulating blood sugar level, and the fructose generated by the metabolism does not need insulin, therefore, the inulin is an ideal blood sugar reducing food for diabetics. In addition, inulin is also a selective proliferation substrate of bifidobacteria, and the number of bifidobacteria in intestinal tracts can be increased by about 20 times after 30 days when adults eat 5-20g of inulin every day. While the growth of bifidobacteria has a number of positive effects on human health: inhibiting growth of harmful bacteria, preventing and relieving intestinal canal dysfunction, reducing serum cholesterol, resisting tumor, enhancing immunity, delaying aging, promoting absorption of metal ions such as calcium and magnesium, etc., and can be used in combination with black garlic to synergistically regulate intestinal flora.
Therefore, the inulin used in the invention can be used as a sweetener to increase the flavor of the black garlic millet biscuit and further improve the effects of the black garlic millet biscuit in the aspects of regulating blood sugar, blood fat and the like.
According to an embodiment of the invention, the specific operation steps of baking the biscuit embryo in the method for preparing the black garlic millet biscuit comprise: baking the biscuit blank for 15 minutes at the temperature of 180 ℃; and shut down for 10 minutes.
According to an embodiment of the present invention, the black garlic used as the raw material for preparing the black garlic millet biscuit may be provided in the form of black garlic powder, black garlic juice or black garlic sauce. According to the specific embodiment of the invention, the black garlic powder can be prepared by adopting the following method: selecting fresh black garlic with uniform size, peeling, cleaning peeled garlic cloves, removing coat, placing the garlic cloves in low-temperature drying equipment, and keeping the temperature at 60 ℃ for 5-6 hours until the water content is lower than 5%; screening dried Bulbus Allii, removing impurities, pulverizing into powder with a pulverizer, and sieving with 80-100 mesh sieve to obtain black Bulbus Allii powder. According to the specific embodiment of the invention, the black garlic juice can be prepared by the following method: selecting fresh black garlic with uniform size, peeling, cleaning peeled garlic clove, removing coat, and crushing with stainless steel crusher for 5 min. Juicing with a juicer (8000 rpm) for 10min, and centrifuging with 60 mesh gauze for 5min to obtain black garlic juice. According to the specific embodiment of the invention, the black garlic sauce can be prepared by the following method: selecting fresh black garlic with uniform size, peeling, cleaning peeled garlic clove, removing coat, and crushing with stainless steel crusher for 5 min. Adding the mixture into a vitamin C water solution with the concentration of 0.2-0.3, and soaking the mixture for 10-30 minutes according to the proportion of 10-16% of the black garlic spread to obtain the black garlic spread.
According to an embodiment of the present invention, the particle size of the black garlic powder is not particularly limited, and according to an embodiment of the present invention, the black garlic powder having an average particle size of 60 to 150 μm may be used as the raw material. Therefore, the taste of the black garlic millet biscuit can be further improved, and the degree of absorption by a human body is facilitated, so that the effects of improving the immunity of the human body, regulating intestinal flora and the like are exerted.
For convenience of understanding, the specific operation steps for preparing the black garlic millet biscuit are described in detail as follows:
raw materials: 10-15 parts of black garlic powder (juice or sauce), 10-20 parts of millet powder, 20-40 parts of wheat flour, 10-30 parts of inulin, 5-10 parts of eggs and 30-35 parts of butter.
The method comprises the following specific operation steps:
1. firstly, melting butter into liquid at room temperature;
2. adding inulin for 2-3 times, and stirring for 5 min;
3. adding egg white, and stirring for 5 min;
4. sieving millet flour and wheat flour with flour sieve for 2-3 times, and stirring for 5 min;
5. adding black garlic powder (juice or sauce) and uniformly stirring for 10-15 min;
6. decorating the stirred dough by using a decorating bag, and forming;
7. placing the formed biscuit blank into an oven, baking for 15min at 180 deg.C, and stewing for 10 min;
8. delivering the black garlic millet biscuits to the tail end from one end of the cooling chain plate, and removing products which do not meet the requirements;
9. and aluminum foil and polyethylene composite bags are selected for packaging, and two bags are used for each bag, so that moisture absorption and grease oxidation of the product are avoided.
The black garlic millet biscuit which is good in taste, rich in nutrition and complete in effect can be prepared through the steps, and the biscuit is suitable for various groups of people, and is particularly suitable for old people to eat for a long time.
The black garlic millet biscuit has the following advantages and beneficial effects:
1. all the raw materials of the black garlic millet biscuit are natural, safe and reliable, the raw materials are wide and easily available, the formula compatibility is scientific and reasonable, the curative effect is exact, the preparation process is simple, the storage, the transportation and the application are safe, and the production cost is low.
2. Not only can improve the immunity of human bodies, but also has the health-care effects of regulating intestinal flora, resisting tumors, regulating blood sugar, blood fat and blood pressure and losing weight.
3. The black garlic powder or black garlic juice contained in the garlic powder is crushed into 100-230-mesh fine powder, which is beneficial to uniformly dispersing active ingredients in the raw materials and is convenient to absorb in the gastrointestinal tract of a human body.
4. The black garlic millet biscuit provided by the invention has the advantages of obvious efficacy, good safety and stable quality as a functional food, can be stored for a long time, and provides a new choice for daily health care of people.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following described embodiments are exemplary and are intended to be illustrative of the invention and are not to be construed as limiting the invention.
Example 1
The weight parts of the raw materials are as follows: 10 parts of black garlic juice, 20 parts of millet flour, 20 parts of wheat flour, 10 parts of inulin, 10 parts of eggs and 30 parts of butter.
Preparation method of black garlic juice
Raw materials: fresh black garlic
The preparation method comprises the following steps: selecting fresh black garlic with uniform size, peeling, cleaning peeled garlic clove, removing coat, and crushing with stainless steel crusher for 5 min. Juicing with a juicer (8000 rpm) for 10min, and centrifuging with 60 mesh gauze for 5min to obtain black garlic juice.
Melting butter into liquid at room temperature, adding inulin for 2-3 times, and stirring for 5 min. Adding egg white, and stirring for 5 min. Sieving millet flour and wheat flour by a flour sieve for 2-3 times, and uniformly stirring for 5 min. Adding black garlic juice, and uniformly stirring for 10-15 min.
And (5) decorating the stirred dough by using a decorating bag, and forming.
Placing the formed biscuit blank into an oven, baking for 15min at 180 deg.C, and stewing for 10 min.
Finally, the biscuit is cooled to the surface temperature of normal temperature.
Example 2
The weight parts of the raw materials are as follows: 10 parts of black garlic powder, 25 parts of millet powder, 15 parts of wheat flour, 12 parts of inulin, 8 parts of eggs and 30 parts of butter.
Preparation method of black garlic powder
Raw materials: fresh black garlic
The preparation method comprises the following steps: selecting fresh black garlic with uniform size, peeling, cleaning peeled garlic cloves, removing coat, placing the garlic cloves in low-temperature drying equipment, and keeping the temperature at 60 ℃ for 5-6 hours until the water content is lower than 5%; screening dried Bulbus Allii, removing impurities, pulverizing into powder with a pulverizer, and sieving with 80-100 mesh sieve to obtain black Bulbus Allii powder.
Melting butter into liquid at room temperature, adding inulin for 2-3 times, and stirring for 5 min. Adding egg white, and stirring for 5 min. Sieving semen Setariae powder and semen Tritici Aestivi powder with flour sieve for 2-3 times, and stirring for 5 min. Adding black garlic powder, and uniformly stirring for 10-15 min.
And (5) decorating the stirred dough by using a decorating bag, and forming.
Placing the formed biscuit blank into an oven, baking for 15min at 180 deg.C, and stewing for 10 min.
Finally, the biscuit is cooled to the surface temperature of normal temperature.
Example 3
The weight parts of the raw materials are as follows: 5 parts of black garlic sauce, 30 parts of millet flour, 15 parts of wheat flour, 12 parts of inulin, 8 parts of eggs and 30 parts of butter.
Preparation method of black garlic sauce
Raw materials: fresh black garlic and vitamin C water solution
The preparation method comprises the following steps: selecting fresh black garlic with uniform size, peeling, cleaning peeled garlic clove, removing coat, and crushing with stainless steel crusher for 5 min. Adding the mixture into a vitamin C water solution with the concentration of 0.2-0.3, and soaking the mixture for 10-30 minutes according to the proportion of 10-16% of the black garlic spread to obtain the black garlic spread.
Melting butter into liquid at room temperature, adding inulin for 2-3 times, and stirring for 5 min. Adding egg white, and stirring for 5 min. Sieving semen Setariae powder and semen Tritici Aestivi powder with flour sieve for 2-3 times, and stirring for 5 min.
And (5) decorating the stirred dough by using a decorating bag, and forming.
Placing the formed biscuit blank into an oven, baking for 15min at 180 deg.C, and stewing for 10 min.
Cooling the biscuit to normal temperature, smearing the black garlic sauce on the biscuit, and placing the other biscuit piece on the black garlic sauce for fixing so that the biscuit is not deformed.
Example 4: the functional food of the invention is orally applied to rats to measure acute toxicity
Acute toxicity tests were performed using 6 week-old pathogen free (SPF) SD rats.
The health foods prepared in examples 1-3 of the present invention were suspended in a 0.5% methylcellulose solution, orally administered to 5 SD rats in each group at a dose of 1g/kg, 5g/kg and 10g/kg at a time, respectively, and the death, clinical symptoms and weight change of the rats were observed, and blood tests and blood biochemical tests were performed, and any abnormal phenomenon of the gastrointestinal tissues of the chest and abdomen was visually checked at the time of necropsy.
The results show that: the health food of the present invention did not cause any specific clinical symptoms, weight change or death, nor was there any change in blood test, blood biochemical test and autopsy. Therefore, since the dose of 10g/kg does not cause any toxic change in rats, half of the lethal dose (LD 50) is judged to be far more than 10g/kg, and the health food related to the present invention is evaluated as a safe and nontoxic substance.
Example 5: research on regulating influence of human intestinal flora by functional food
1. Grouping of feeding trials
The products obtained in examples 1 to 3 were evaluated according to the evaluation method of the human feeding trial experiment for regulating the function of intestinal flora in health food inspection and evaluation technical specification (2003) of Ministry of health.
The following are groups of feeding trials:
table 1 grouping table for trial experiment
2. Human body test eating experimental method
Subjects were randomized into 6 groups of 10 people each, with the following results: group 1 was a normal population, group 2 was type II diabetic patients, group 3 was a hyperlipidemic patient, group 4 was a hypertensive patient, group 5 was a tumor patient, and group 6 was an obese patient.
Before the subjects had a test diet, the subjects' feces were taken aseptically and the intestinal flora was examined by 16S rDNA sequencing as a reference for background levels.
According to the grouping conditions in Table 1, group 1 takes the biscuits made by example 1, group 2 takes the biscuits made by example 2, group 3 takes the biscuits made by example 3, group 4 takes the control biscuits, group 5 takes the biscuits made by example 1, group 6 takes the biscuits made by example 1, after 4 weeks, the feces of the subjects are taken, 16SrDNA sequencing is carried out to test the intestinal flora, and the intestinal flora is compared with the background level and the relative abundance increase factor is compared.
3. Intestinal flora detection method
The fecal samples were first subjected to DNA extraction, PCR amplified for the V3-V5 region of 16SrDNA, and then sequenced using the 454 platform in the sequencing direction V5- > V3. The raw data for each sample averaged 7795 tags, reading around 400bp in length. The final tag number for analysis averaged 3235, reading around 265 bp.
The 16S analysis mainly adopts the Mothur software (http:// www.mothur.org/wiki/Mothur _ manual) including quality control, OTU clustering, annotation and other analysis, and analyzes the relative abundance of each species on the basis of completing the classification of the data species.
4. Results of the experiment
TABLE 2 comparison of abundance of sequencing data for various genera of human gut flora (fold increase compared to background levels before feeding)
Experimental results show that the intestinal flora of normal people, patients with hyperglycemia, hyperlipidemia and hypertension, tumor patients and obese patients are improved to different degrees, and the functional product has obvious effect of regulating the intestinal flora.
Example 6: research on immunity enhancing function of functional food
First, test materials
Experimental animals: BALB/C1 second-class mouse of month-old, each half of male and female, weight 20 + -2 g, good health condition, provided by laboratory animal center of Wuhan university college of medicine, production license number: SCXK (joe) 2008-. Each batch of animals was randomly grouped.
The functional food in this example is a black garlic millet biscuit prepared according to the formulation of example 1, the recommended dose is 500mg/kg · bw (body weight) per day for mice, and 0.5 times, 1 time and 2 times are recommended for mice as a low dose group (250mg/kg · bw), a medium dose group (500mg/kg · bw) and a high dose group (1000mg/kg · bw), respectively.
4 positive control groups are set up,
the positive control group 1 is astragalus polysaccharide capsule (main raw materials: astragalus root, isomaltooligosaccharide, inner Mongolia Shuangqi pharmaceutical industry GmbH, Gushi Jian character G20040082),
the positive control group 2 is fructo-oligosaccharide oral liquid (main raw material: fructo-oligosaccharide, Zhuhaisheng original Biotech limited company, national food Jian character G20050336),
the positive control group 3 is chitosan oligosaccharide capsule (main raw material: chitosan oligosaccharide, Xiamen blue bay science and technology limited, national food Jian character G20110158),
the positive control group 4 was yeast glucan capsule (main material: yeast glucan, Nanjing Dayuou beauty and health care Co., Ltd., national food health G20110445).
Other main reagent reagents are: sheep Red Blood Cells (SRBC), Hank's solution, guinea pig serum, and ink.
The preparation method of the Hank's solution comprises the following steps:
(1) storage solution:
NaCl：80.00g，KCl：4.00g，Na2HPO4·12H2O：1.52g，KH2PO40.60g, glucose: 4.0g, 0.4% phenol red: 50.00mL, adding distilled water to 100mL, autoclaving at 115 deg.C for 15min, and freezing for storage.
(2) Working fluid:
9 times of distilled water was added to the stock solution, and autoclaved at 115 ℃ for 15 min. The pH was adjusted to 7.2-7.4 (orange red solution) with sterilized 5.6% NaHC03 solution at the time of use.
Preparation of physiological saline: 9.00 g NaCl was dissolved in 991 g of double distilled water to obtain a 0.9% NaCl solution.
Second, test method
The test was performed by intragastric administration. The stomach was drenched once a day, and the blank control group was drenched with distilled water of the same volume. Each group of mice was administered with the test substance continuously for 30 days, and then each index was measured.
2.1 Effect on mouse body weight, thymus/body weight, spleen/body weight
The mice were decapitated 30 days after gavage and sacrificed and weighed. Weighing thymus and spleen, measuring thymus/weight value and spleen/weight value.
2.2 Effect on mouse antibody-producing cells (PFC) (measurement of antibody-producing cells, hemolytic plaque assay, a method for in vitro detection of Individual antibody-forming cells (plasma cells))
Each mouse was immunized intraperitoneally with 0.2mL 2% (v/v) SRBC. After 5 days of immunization, the spleen of the mice was prepared to have a cell concentration of 5X 106Spleen cell fluid per mL. Agarose was dissolved to make an l% solution, incubated in a 48 ℃ water bath, mixed with an equal amount of 2-fold concentrated Hank's solution, and dispensed into small tubes, 0.5mL per tube. 0.05mL of 10% SRBC and 0.01mL of spleen cell suspension were added, mixed well and poured onto glass slides. L h were incubated at 37 ℃ in a thermostat, complement (guinea pig serum) was added to the slide bath and incubated for an additional 1.5 h. The plaques were counted.
2.3 Effect on the Generation of mouse hemolysin antibody (measurement of serum hemolysin)
Each mouse was immunized intraperitoneally with 0.2mL 2% (v/v) SRBC. After immunization for 5 days, the eyeballs are picked and blood is taken in a centrifugal tube, the tube is placed for 1h and centrifuged for 5 minutes at 3000rpm, and serum is collected. The serum was diluted 400-fold with physiological saline, and 1.0mL of the diluted mouse serum, 0.5mL of 10% (v/v) SRBCC, and 1.00mL of complement (diluted 1: 10 with physiological saline) were added in this order. A control tube without serum is additionally arranged and replaced by normal saline. After placing in a 37 ℃ water bath for 20 minutes, the reaction was stopped in a 0 ℃ refrigerator for 30 minutes, and centrifuged at 3000rpm for 5 minutes. The supernatant was taken at 1.0mL and the optical density value was measured at 540nm in a spectrophotometer.
2.4 Effect on mouse carbon clearance
Each mouse was injected intravenously with 4-fold diluted ink at 0.1mL/10g body weight. And immediately timing after the ink is injected. Adding 0.02mL of blood to 2.0mL of 0.1% Na after injection of ink for one minute and 10 minutes2CO3In solution (i.e., 1 g/L), the optical density value was measured at a wavelength of 600nm as Na2CO3The solution was used as a control. The liver and spleen were weighed. The ability of the mouse to clear carbon is expressed as phagocytic index (. alpha.).
Third, test results
3.1 measurement results of body weight, thymus/body weight, spleen/body weight
The effect of each test article on mouse body weight, thymus/body weight ratio, and spleen/body weight ratio is shown in tables 3, 4, and 5.
TABLE 3 Effect of each test substance on mouse body weight
As can be seen from table 3, before the mice were orally administered with different doses of the test substances, and after 30 days, the body weight average of the low, medium and high 3 dose groups was not significantly different (P >0.05) from that of the blank control group and the positive control group, i.e., the mice were fed with 3 samples of the low, medium and high dose groups and 4 samples of the positive control group, which had no effect on the body weight of the mice.
TABLE 4 Effect of test substances on thymus/body weight ratio in mice
As shown in Table 4, after the mice are orally administered with different doses of the test substances for 30 days, the thymus/body weight ratio of each dose group is significantly different (P <0.05) compared with that of the blank control group, i.e., the thymus/body weight ratio of the mice is increased by feeding the mice with 3 dose groups and 4 positive control groups.
TABLE 5 Effect of test substances on mouse spleen/body weight ratio
As can be seen from Table 5, 30 days after the mice were orally administered with different doses of the test substances, the spleen/body weight ratio of each dose group was significantly different (P <0.05) compared to the blank control group, i.e., the spleen/body weight ratio of the mice was increased by feeding the mice with 3 dose groups and 4 positive control groups.
3.2 measurement of antibody-producing cells (PFC)
The results of antibody-producing cell (PFC) measurements are shown in Table 6.
TABLE 6 Effect of test substances on the number of mouse antibody-producing cells
As can be seen from table 6, after the mice are orally administered with different doses of the test substance for 30 days, compared with the blank control group, the PFC numbers of the positive control group 1 and the low and medium dose groups are significantly different (P <0.05), which indicates that the PFC of the mice is not affected by the high dose group and the 3 positive control groups, while the PFC of the mice is significantly affected by the positive control group 1, the low dose group and the medium dose group.
3.3 measurement results of serum hemolysin
The results of measurement of serum hemolysin are shown in table 7.
TABLE 7 Effect of test substances on mouse serum hemolysin
As is clear from Table 7, HC was observed in the low dose group and the medium dose group 30 days after the oral administration of the test substances to the mice, as compared with the blank control group50All have very significant difference (P is less than 0.01), and HC of 3 positive control groups50The significant difference (P is less than 0.05) shows that the low-dose group and the medium-dose group can both remarkably improve the serum hemolysin HC of the mice50And the positive control group 3 can obviously improve the mouse serum hemolysin HC50While the positive control group 1, the positive control group 2, the positive control group 4 and the high-dose group are combined to be the mouse serum hemolysin HC50Has no influence.
3.4 mouse carbon clearance test results
The results of the mouse carbon clearance test are shown in Table 8.
TABLE 8 Effect of test substances on mouse carbon clearance
As can be seen from table 8, after 30 days of oral administration of different doses of the test substance to the mice, compared with the blank control group, the middle dose group and the high dose group of the functional food of the present invention have significant difference in phagocytic ability of macrophages of the mice (P <0.01), the low dose group, the positive control group 1, and the positive control group 2 have significant difference in phagocytic ability of macrophages of the mice (P <0.05), and the rest groups have no effect on carbon clearance ability of the mice. The result shows that the functional food has the function of enhancing the phagocytic function of the mononuclear macrophages and can enhance the nonspecific immune function of mice.
The results before and after the experiment of improving the immunity functionality of the functional food show that the weight average of mice in each batch has no obvious difference, and the thymus ratio/body weight ratio and the spleen ratio/body weight ratio are obviously increased. In a mouse antibody-producing cell detection experiment, a serum hemolysin determination experiment and a mouse carbon clearance experiment, the results have significant differences. According to evaluation standards, the functional food has the function and effect of enhancing immunity, and the effect of the functional food on enhancing immunity is better than the effect of astragalus, fructo-oligosaccharide, chitosan oligosaccharide and yeast glucan which are single components.
Example 7: animal experiment of the functional food of the invention in reducing blood sugar
The product obtained in example 1 was evaluated according to the experimental evaluation method for animals with auxiliary blood sugar lowering function of health care food inspection and evaluation technical specification (2003) of the ministry of health.
1. The test method comprises the following steps: a small dose of streptozotocin diabetic rat model was prepared from 30 male SD rats by standard method, and after three days, the rats were randomly divided into 4 groups of 10 rats each based on their blood glucose level. The administration is carried out by continuous gavage for 8 days, 1 time per day, and blood is taken two hours after the last administration, and blood sugar value is determined.
2. Test subjects: the tested SD rats were randomly divided into 3 groups of 10 rats each, and the original diet control and activities of the tested SD rats were unchanged, with group 1 taking the black garlic millet biscuit manufactured in example 1, group 2 taking the black garlic millet biscuit manufactured in example 2, and group 3 taking the black garlic millet biscuit manufactured in example 3.
3. Results of the experiment
The results of the hypoglycemic treatment of the different experimental groups are shown in Table 9.
TABLE 9 comparison of the hypoglycemic Effect of different experimental groups
Note: (1) comparison with blank group<0.01; (2) comparison with blank group△P<0.05
Animal test results in table 9 show that the black garlic millet biscuits have a reducing effect on hyperglycemia of experimental diabetes of mice, and show that the black garlic millet biscuits obtained in examples 1-3 have an obvious blood sugar reducing function, have obvious technical advantages, and have an obvious adjuvant therapy effect.
Example 8: animal experiment of the functional food of the invention in reducing blood fat
The products obtained in examples 1 to 3 were evaluated according to the experimental evaluation method for animals with auxiliary hypolipidemic function of health department "technical specifications for health food inspection and evaluation (2003).
1. Test materials and methods:
wistar male rats 30, weight 200 + -20g, provided by the laboratory animal center of Wuhan university. Pathological model formula (high-fat feed) for inducing hyperlipidemia of rats: adding 1% cholesterol, 10% egg yolk and 10% lard into the basic feed, and drying into blocks. The experimental sample black garlic and millet biscuit functional food is provided by Shenzhen Hua Dagen science and technology Limited and prepared according to the embodiments 1-3 of the invention.
Preparation method of hyperlipemia model rat: randomly dividing Wistar male rats into 3 groups (10 rats in each group), namely hyperlipoidemia rats (hyperlipidemia model control group), feeding high-fat feed (high-fat feed formula is 93.8% of basic feed, 1.0% of cholesterol, 5.0% of lard and 0.2% of bile salt), and not applying to the test substances;
the administration method comprises the following steps:
the test hyperlipidemia model rats were randomly divided into 3 groups of 10 rats, and the original diet control and activity of the test hyperlipidemia model rats were unchanged, wherein group 1 was administered with the black garlic millet biscuit prepared in example 1, group 2 was administered with the black garlic millet biscuit prepared in example 2, and group 3 was administered with the black garlic millet biscuit prepared in example 3.
All animals were kept in the same environment for 20 days. After 4 hours of the last administration of each test substance, blood was taken for measurement of serum total cholesterol (TC mmol/L, iron chloride color development method), serum triacylglycerol (TG mmol/L, acetylacetone method), and high-density lipoprotein cholesterol (HDL-C mmol/L, phosphotungstic acid method).
2. Results of the experiment
The serum total TG, TC and HDL-C contents of each group of rats are shown in Table 10.
TABLE 10 comparison of the effects of lowering TC, TG and HDL-C in different experimental groups
Note: (1) denotes P < 0.05; (2) denotes P <0.01
The results show that: compared with the rats before the test feeding, the rats taking the black garlic millet biscuit of the embodiment 1-3 of the invention have obvious reduction of cholesterol and triglyceride of the rats after 30 days of test feeding, and have obvious increase of high-density lipoprotein, so the black garlic millet biscuit has obvious adjuvant therapy effect on hyperlipoidemia.
Example 9: human body test feeding experiment of the functional food in the aspects of reducing blood sugar and blood fat
The evaluation is carried out according to the evaluation method of human body trial experiment for assisting the blood sugar and blood fat reduction function in health food inspection and evaluation technical Specification (2003) of the Ministry of health.
1. Preparation of the composition of the invention:
various compositions were prepared according to examples 1-3.
2. Human body test feeding and test method:
30 cases of type II diabetics are selected according to the voluntary principle, wherein 20 males and 10 females have the age range of 43-75 years, and complications such as severe gravity center, liver and kidney and the like do not exist, and a design of comparing before, during and after eating is adopted.
The subjects were randomly divided into 3 groups of 10 persons each, and the subjects had the same kind of the therapeutic drugs, diet control and activities as they had originally, and group 1 was administered with the black garlic millet biscuit prepared in example 1, group 2 was administered with the black garlic millet biscuit prepared in example 2, and group 3 was administered with the black garlic millet biscuit prepared in example 3, 1 time a day, and after meals, the administration was continued for 30 days.
Monitoring the change of blood pressure, stool and urine, body weight of the patient, and determining fasting and 2 hours post-prandial blood glucose (using glucose oxidase method); blood lipids (total cholesterol TC, triglyceride TG and high density lipoprotein HDL-C) were measured.
3. And (4) judging the standard:
the effect is shown: the basic symptoms disappear, and the blood glucose after 2 hours of fasting or meal is reduced by no more than 30.0 percent compared with the blood glucose before treatment.
The method has the following advantages: the basic symptoms are obviously improved, and the blood sugar of 2 hours after the fasting and the meal is reduced by not more than 10.0 percent compared with the blood sugar before the treatment.
And (4) invalidation: the basic symptoms are not obviously improved, and the blood sugar of 2 hours after the fasting and the meal is reduced by less than 10.0 percent compared with the blood sugar before the treatment.
4. Human body test results:
after 30 days of test eating, the patients taking the compositions have no significant difference in blood pressure, excrement and urine and body weight compared with the patients before the test eating, but the fasting blood sugar and the blood sugar 2h after meal are obviously reduced, and the specific results are shown in a table 11.
As for the patients who took the compositions of each group and had an influence on blood lipids before and after the test food, cholesterol and triglyceride were significantly reduced and high-density lipoprotein was significantly increased after 30 days of the test food as compared to before the test food, and the specific results are shown in Table 12.
Therefore, the black garlic millet biscuits, disclosed by the embodiments 1-3, have obvious health-care functions of assisting in reducing blood sugar and blood fat, and do not have a damage effect on the health of tested people.
TABLE 11 blood sugar test results of the trial population
Table 12 blood fat test results of trial population
Note: (1) denotes P < 0.05; (2) denotes P <0.01
Example 10: animal experiment of the functional food of the invention in the aspect of anti-tumor
The products obtained in examples 1 to 3 were evaluated according to the experimental evaluation method for animals with auxiliary hypolipidemic function of health department "technical specifications for health food inspection and evaluation (2003).
1. Test materials and methods:
BALB/c mice (4-6 weeks old, male, 20-24g in weight) 40 mice were inoculated with logarithmic growth phase of mouse liver cancer cells MM45T.Li subcutaneously into the right axilla of BALB/c mice, each 5X 107The experimental sample of the black garlic millet biscuit is provided by Shenzhen Hua Dagen research institute and is prepared according to the embodiments 1-3 of the invention.
The administration method comprises the following steps:
the rats of the test model were randomly divided into 4 groups of 10 rats each, and the original diet control and activity were not changed, and the rats were administered with the black garlic millet biscuit manufactured in example 1 in group 1, the black garlic millet biscuit manufactured in example 2 in group 2, the black garlic millet biscuit manufactured in example 3 in group 3, and the normal saline in group 4 for 30 days. The mice were observed for general condition and tumor size changes before and after treatment.
After tumor formation, the longest diameter (a) and the shortest diameter (b) of the tumor were measured 1 time per 2d with a vernier caliper, and the tumor volume approximation (TV: volume) was determined according to the formula TV ═ a × b 2/2. The tumor inhibition effect of the drug is evaluated according to the following method: tumor mass was weighed in the last 2d sacrificed animals and the following formula was applied:
calculating the drug tumor Inhibition Rate (IR): the tumor growth inhibition rate is (average tumor weight of control group-average tumor weight of black garlic millet biscuit food group)/average tumor weight of control group x 100%. The anti-tumor activity of the drug is evaluated by using the tumor growth inhibition ratio IR, and the evaluation standard of the curative effect is as follows: IR < 30 is invalid and IR > 30 is valid.
TABLE 13 comparison of the effects of tumor growth inhibition in different experimental groups
The results show that: compared with a control group, the tumor inhibition rate of the drug is obviously reduced after the rats taking the black garlic millet biscuits of the embodiments 1-3 eat the black garlic millet biscuits for 30 days.
Example 11: experiment on treatment effect of functional food on hypertension
30 cases of hypertension patients were selected to carry out clinical observation on the curative effect of the medicine of the present invention. All cases were diagnosed with hypertension according to the diagnostic criteria of clinical guidelines for new drugs with traditional Chinese medicine (first edition).
Diagnostic criteria
Systolic pressure equal to or higher than 160mmHg (21.3 kPa), diastolic pressure equal to or higher than 95mmHg (12.721.3 kPa), and 1 of the two is verified, so that the diagnosis can be confirmed.
Method of treatment
The subjects were randomly divided into 3 groups by self-control design, 10 persons in each group, and the black garlic millet biscuits prepared in example 1 were taken in group 1, the black garlic millet biscuits prepared in example 2 were taken in group 2, and the black garlic millet biscuits prepared in example 3 were taken in group 3 according to the grouping conditions in table 1, 1 time a day, and the administration was continued for 30 days after meals. The daily diet and exercise amount during the test period were kept consistent with those before the test. Each index was tested 1 time at the beginning and end of the feeding trial.
According to the therapeutic effect standard in the clinical guidelines for new Chinese medicines (first edition), the Chinese medicinal preparation has the effects: firstly, the diastolic pressure is reduced by more than 10mmHg (1.3 kPa) and reaches a normal range; ② if the diastolic pressure is not normal, but is decreased by 20mmHg (2.7 kPa) or more, 1 item of them should be included; the method has the following advantages: firstly, the diastolic pressure is reduced to less than 10mmHg (1.3 kPa) but reaches the normal range; secondly, the diastolic pressure is reduced by 10-19 mmHg (1.3-2.5 kPa) compared with the diastolic pressure before treatment, but the diastolic pressure does not reach the normal range; thirdly, the systolic pressure is reduced by 30mmHg (4 kPa) compared with that before treatment; has to have 1 item; and (4) invalidation: the above standard is not met.
The results of the comparison of the therapeutic effects after treatment of the two groups of cases are shown in Table 14.
Table 14 blood pressure (diastolic blood pressure) measurement before and after a test (mmHg)
Note: (1) indicates valid; (2) indicates the effect
In the test food, after the testee continuously takes the black garlic millet biscuit for 30 days, the blood pressure is reduced to different degrees. Therefore, the black garlic millet biscuit has an obvious blood pressure reducing effect on a human body, and no adverse reaction is caused during taking.
Example 12: test of therapeutic Effect of the functional food of the present invention on obesity
1. Test materials and methods
The experimental products are provided by Shenzhen Huada Gene institute and prepared according to the embodiments 1-3 of the invention.
A subject: the physical examination of the human body meets the test requirements, 30 obese volunteers with the overweight degree of more than 20 percent have no other diseases, and the visceral functions are normal.
The method comprises the following steps: by adopting the self-control design, the subjects were randomly divided into 3 groups, 10 persons were taken per group, and the black garlic millet biscuit prepared in example 1 was taken in group 1, the black garlic millet biscuit prepared in example 2 was taken in group 2, and the black garlic millet biscuit prepared in example 3 was taken in group 3, 1 time per day, and the black garlic millet biscuit was taken after meals for 30 days. The daily diet and exercise amount during the test period were kept consistent with those before the test. Each index was tested 1 time at the beginning and end of the feeding trial.
2. Observation of efficacy
Measuring height (cm) and weight (kg) and calculating standard weight and overweight degree:
adult standard body weight (kg) = [ height (cm) -100] × 0.9
Overweight (%) = (measured weight-standard weight)/standard weight × 100%
Measurement of total body fat (kg) and percent fat (%): the fat content of human body is measured by an electrical impedance instrument.
Measuring waist circumference and hip circumference (cm): and measuring with a tape measure.
3. Observation results
3.1 body weight, Total body fat and percent fat measurement
Regarding the body weight and body fat before and after the test eating, the body weight and body fat of the patients taking the black garlic millet biscuit food are obviously reduced after 30 days of test eating compared with those before the test eating, the body fat percentage is obviously increased compared with those before the test eating, and the specific results are shown in table 15.
TABLE 15 body weight and body fat measurement before and after test
Note: (1) denotes P < 0.05; (2) denotes P <0.01
3.2 measurement of waist and hip circumferences
Regarding the waistline and the hip circumference before and after the test, the waistline and the hip circumference of the patients taking the compositions of each group are obviously reduced after the patients eat the compositions for 30 days compared with the patients before eating the compositions, and the specific results are shown in a table 16.
TABLE 16 measurement of waist and hip circumference before and after test eating
Note: (1) denotes P < 0.05; (2) denotes P <0.01
In the test food test, after the testee continuously takes the black garlic millet biscuit for 30 days, the body weight, the total body fat, the body fat percentage, the waist circumference and the hip circumference are obviously reduced. Therefore, the black garlic millet biscuit has an obvious weight-losing effect on a human body, and no adverse reaction is caused during taking.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention.
Claims (7)
1. The black garlic millet biscuit is characterized by being prepared from the following raw materials:
10-15 parts by weight of black garlic;
10-20 parts by weight of millet flour;
20-40 parts by weight of wheat flour;
10-30 parts by weight of inulin;
5-10 parts by weight of chicken protein; and
30-35 parts by weight of butter.
2. The black garlic millet biscuit of claim 1, wherein the black garlic millet biscuit is a functional food or a health food.
3. The use of the black garlic millet biscuit according to claim 1 or 2 for regulating intestinal flora, regulating blood sugar, regulating blood lipid, regulating blood pressure, resisting tumor or treating obesity.
4. A method for preparing black garlic millet biscuits is characterized in that,
mixing butter, inulin, egg white, millet flour, wheat flour and black garlic in a predetermined ratio, and uniformly blending to obtain dough;
decorating and forming the dough to obtain a biscuit blank; and
baking the biscuit blank; so as to obtain the black garlic millet biscuit,
wherein the predetermined ratio is:
10-15 parts by weight of black garlic;
10-20 parts by weight of millet flour;
20-40 parts by weight of wheat flour;
10-30 parts by weight of inulin;
5-10 parts by weight of chicken protein; and
30-35 parts by weight of butter.
5. The method of claim 4, wherein said baking comprises:
baking the biscuit blank for 15 minutes at the temperature of 180 ℃; and
the fire was turned off for 10 minutes.
6. The method of claim 4, wherein the black garlic is provided in the form of black garlic powder, black garlic juice, or black garlic spread.
7. The method according to claim 6, wherein the black garlic powder has an average particle size of 60 to 150 μm.
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| CN106614894A (en) * | 2016-09-21 | 2017-05-10 | 徐州工程学院 | Meal replacement bar added with black food and preparation method thereof |
| CN106509324A (en) * | 2016-11-14 | 2017-03-22 | 徐州黎明食品有限公司 | Preparation method of black garlic haw jelly |
| CN106561780A (en) * | 2016-11-15 | 2017-04-19 | 菏泽天鸿果蔬股份有限公司 | Black garlic health-care biscuit and preparation method thereof |
| CN107259557A (en) * | 2017-07-21 | 2017-10-20 | 杜亚东 | A kind of nutrient powder of weight-reducing |
| CN110024835A (en) * | 2019-05-13 | 2019-07-19 | 黑龙江八一农垦大学 | A kind of production method of pinenut shortbread type biscuit |
| CN116098254A (en) * | 2022-12-28 | 2023-05-12 | 甘肃固本生物科技有限公司 | Black garlic millet sauce beverage and preparation method thereof |
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| CN101422235A (en) * | 2007-10-29 | 2009-05-06 | 高淑春 | Nutrient coarse cereals biscuit |
| CN101904464B (en) * | 2009-06-05 | 2012-11-28 | 辽宁兴诺米业有限责任公司 | High-plumule millet nutritious rice flour and processing method thereof |
| CN102326601B (en) * | 2011-11-01 | 2013-09-18 | 中国农业大学 | Millet soft cookie and preparation method thereof |
| CN103222493B (en) * | 2013-05-02 | 2015-03-11 | 徐州今天食品有限公司 | Pollen pini compressed biscuit and preparation method thereof |
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