阅读说明：本技术 一种抗疲劳耐饥饿食品添加剂及其制备方法和应用 (Anti-fatigue hunger-resistant food additive and preparation method and application thereof ) 是由 刘博� 陈渠玲 朱凤霞 徐晓闻 莫韩御 甘平洋 黄天柱 陈昌勇 周涛 张兵 于 2019-11-01 设计创作，主要内容包括：一种抗疲劳耐饥饿食品添加剂及其制备方法和应用,所述食品添加剂包括以下组分：牛磺酸、肌醇、赖氨酸、维生素B1、维生素B6、维生素B12、维生素E、黄芪多糖和魔芋多糖。所述制备方法是将所述各组分混合,即成。所述应用是将所述抗疲劳耐饥饿食品添加剂以相当于主食或副食原料质量2～8%的比例添加。所述抗疲劳耐饥饿食品添加剂抗疲劳和耐饥饿功效强,且具有缓解运动性疲劳和慢性抗疲劳的功效,成本低,配方安全可靠的抗疲劳耐饥饿食品添加剂；所述方法工艺简单,成本低,适宜于工业化生产。本发明抗疲劳耐饥饿食品添加剂可广泛应用于主食或副食原料。(An anti-fatigue hunger-resistant food additive and a preparation method and application thereof, wherein the food additive comprises the following components: taurine, inositol, lysine, vitamin B1, vitamin B6, vitamin B12, vitamin E, astragalus polysaccharide and konjac polysaccharide. The preparation method comprises the step of mixing the components. The anti-fatigue hunger-resistant food additive is added in a proportion of 2-8% of the mass of the staple food or non-staple food raw materials. The anti-fatigue hunger-resistant food additive has strong anti-fatigue and hunger-resistant effects, has the effects of relieving exercise fatigue and chronic fatigue, is low in cost, and is safe and reliable in formula; the method has simple process and low cost, and is suitable for industrial production. The anti-fatigue hunger-resistant food additive can be widely applied to staple food or non-staple food raw materials.)

1. An anti-fatigue hunger-resistant food additive is characterized by comprising the following components: taurine, inositol, lysine, vitamin B1, vitamin B6, vitamin B12, vitamin E, astragalus polysaccharide and konjac polysaccharide.

2. The anti-fatigue hunger-resistant food additive as claimed in claim 1, wherein the weight parts of the components are: 13-400 parts of taurine, 1.3-5.3 parts of inositol, 6.7-200 parts of lysine, 10.067-0.200 part of vitamin B, 60.067-0.200 part of vitamin B, 120.01-0.03 part of vitamin B, 0.57-2.7 parts of vitamin E, 130-530 parts of astragalus polysaccharide and 67-330 parts of konjac polysaccharide.

3. The anti-fatigue hunger-resistant food additive as claimed in claim 1, wherein the weight parts of the components are: 18-100 parts of taurine, 1.5-3.0 parts of inositol, 8-50 parts of lysine, 10.08-0.16 part of vitamin B, 60.08-0.16 part of vitamin B, 120.01-0.03 part of vitamin B, 0.6-2.1 parts of vitamin E, 200-360 parts of astragalus polysaccharide and 100-250 parts of konjac polysaccharide.

4. The anti-fatigue hunger-resistant food additive according to one of claims 1 to 3, characterized in that: the preparation method of the astragalus polysaccharide or the konjac polysaccharide comprises the following steps: adding radix astragali powder and/or rhizoma Amorphophalli powder into water, adding enzyme preparation, heating for enzymolysis, and hot filtering to obtain filtrate; adding ethanol water solution into the filtrate, heating and leaching, filtering and precipitating, and freeze drying to obtain Astragalus polysaccharides and/or konjak polysaccharides.

5. The anti-fatigue hunger-resistant food additive according to claim 4, wherein: the mass content of astragalus polysaccharide in the astragalus powder is 8-15%; the mass content of konjac polysaccharide in the konjac flour is 28-32%; the granularity of the astragalus powder and the konjac powder is 10-50 meshes; the amount of the water is 5-8 times of the mass of the astragalus powder and/or the konjac powder; the dosage of the enzyme preparation is 0.6-1.0% of the mass of the astragalus powder and/or the konjac powder; the enzyme preparation is one or more of cellulase preparation, hemicellulase preparation or pectinase preparation; the temperature of heating enzymolysis is 70-80 ℃, and the time is 110-130 min.

6. The anti-fatigue hunger-resistant food additive according to claim 4 or 5, characterized in that: the dosage of the ethanol water solution is 1.8-2.2 times of the volume of the filtrate; the volume fraction of the ethanol water solution is 90-99%; the heating and leaching temperature is 62-68 ℃, and the time is 1-3 h; the temperature of the freeze drying is-10 to-25 ℃, and the time is 6 to 8 hours.

7. A method for preparing the anti-fatigue hunger-resistant food additive as claimed in any one of claims 1 to 6, characterized in that: and mixing the components of the anti-fatigue hunger-resistant food additive for 3-6 min to obtain the anti-fatigue hunger-resistant food additive.

8. Use of the antifatigue hunger-resistant food additive according to any one of claims 1-6, characterized in that: the anti-fatigue hunger-resistant food additive is added in a proportion which is 2-8% of the mass of the main food or the subsidiary food.

Technical Field

The invention relates to a food additive, a preparation method and application thereof, in particular to an anti-fatigue hunger-resistant food additive, a preparation method and application thereof.

Background

Chronic fatigue is a sub-health state, is a problem brought by rapid development of modern society, and causes the social reasons of the chronic fatigue to be accelerated in life rhythm, irregular daily diet and work, continuous rise in labor intensity and psychological pressure and the like, while the nature of the occurrence of the chronic fatigue is attributed to exhaustion of endogenous substances, metabolic disorder, imbalance of internal environment and the like of a human body, and the chronic fatigue cannot be relieved by supplementing body functions and resting. Therefore, delaying the generation of fatigue and promoting the elimination of fatigue, i.e., fatigue resistance, is a hot issue in the present sports medicine and health care medicine research. Starting from the essential reasons, the sub-health state of fatigue can be relieved by supplementing physical energy source substances, maintaining normal metabolism, improving internal environment and the like. Health products having anti-fatigue, immunity enhancing, anti-aging, sleep aiding, etc. effects are receiving increasing attention from consumers.

At present, anti-fatigue products mainly focus on anti-fatigue drinks, such as red bull vitamin drinks, but are only used for relieving exercise-induced fatigue and have no effect of resisting hunger.

CN105851748A discloses an astragalus root composite anti-fatigue beverage and a preparation method thereof, wherein the astragalus root composite anti-fatigue beverage is prepared from the following raw materials in parts by weight: 30-60 parts of astragalus membranaceus, 10-30 parts of morinda officinalis, 10-20 parts of maca, 10-20 parts of rhizoma phragmitis, 10-20 parts of cogongrass rhizome, 5-15 parts of lophatherum gracile, 5-15 parts of mint, 5-15 parts of mulberry twig, 5-15 parts of plantain herb and 5-15 parts of liquorice. The preparation method comprises soaking the raw materials in water, adding cellulase, hemicellulase or pectinase for extraction, adding amylase, glucosidase or xylanase for hydrolysis, ultrafiltering, mixing with flavoring agent and stabilizer, homogenizing under high pressure, and sterilizing. However, said beverages present the following technical drawbacks: the beverage has antifatigue effect, but has no hunger-resistant effect, and is susceptible to hunger.

CN102960808A discloses an anti-alcohol and anti-fatigue beverage, which is prepared from the following raw materials: 0.1-0.7% of corn oligopeptide, 0.1-0.9% of mussel meat polysaccharide, 0.02-0.3% of maca powder, 0.05-1.2% of guarana extract, 0.01-0.04% of radix puerariae, 0.1-0.3% of hovenia dulcis thunb, 0.1-0.5% of liquorice, 0.01-1.0% of chrysanthemum, 0.02-1.0% of medlar, 0.04-0.06% of taurine, 3.0-6.0% of fructose or 3.0-6.0% of honey, 0.1-1.0% of isomaltitol and the balance of water. However, said beverages present the following technical drawbacks: the beverage has an anti-fatigue effect of not long enough duration.

CN104542860A discloses an antifatigue health care biscuit, which is prepared by micronizing Cordyceps sinensis or Cordyceps sinensis mycelia, lyophilized yak meat obtained by freeze drying and lyophilized Tricholoma matsutake to obtain micropowder which can be sieved with 200 mesh sieve. However, the preparation of the biscuit requires high requirements for raw materials, instruments and techniques, and the machine and production costs are enormous.

CN101991161A discloses a compound rhodiola rosea anti-fatigue fruit juice beverage, however, the beverage only has the anti-fatigue effect but does not have the hunger-resistant effect, and the human body is easy to feel hunger after eating the beverage.

CN104273534A discloses an anti-fatigue health food, which comprises the following raw materials in parts by weight: 3-9 parts of ginseng extract, 7-16 parts of medlar extract, 5-10 parts of astragalus extract, 6-13 parts of rhodiola extract, 4-11 parts of ginkgo leaf extract, 0.2-1.0 part of B vitamins and 10-30 parts of filler. Although the health food has a certain anti-fatigue effect, the anti-fatigue time is short, and the anti-hunger effect is not achieved.

Disclosure of Invention

The invention aims to solve the technical problem of overcoming the defects in the prior art and provide the anti-fatigue hunger-resistant food additive which has strong anti-fatigue and hunger-resistant effects, has the effects of relieving exercise-induced fatigue and chronic anti-fatigue, is low in cost and safe and reliable in formula.

The invention further aims to solve the technical problem of overcoming the defects in the prior art and provide a preparation method and application of the anti-fatigue hunger-resistant food additive which is simple in process, low in cost and suitable for industrial production.

The technical scheme adopted by the invention for solving the technical problems is as follows: an anti-fatigue hunger-resistant food additive comprises the following components: taurine, inositol, lysine, vitamin B1, vitamin B6, vitamin B12, vitamin E, astragalus polysaccharide and konjac polysaccharide.

Taurine, also known as choline taurinate or bilisin, is known by its structure as aminoethanesulfonic acid, is a non-protein amino acid and is ubiquitous in various tissues of the human body in free form. Taurine has obvious anti-fatigue effect as a substance normally existing in an organism. Taurine with functions of antioxidation, protecting biomembrane, bidirectional regulation [ Ca ] ²⁺]And the like. Taurine can obviously improve the motor function of the mouse, has obvious antioxidant effect in the body of a motor body, and can improve the anti-fatigue effect of the motor mouse. Thus, taurine can scavenge and [ Ca ] from free radicals ²⁺]The anti-fatigue drug is effective in two aspects of transportation.

Inositol can promote the production of lecithin in vivo, reduce cholesterol, help to remove fat in liver, help redistribution of fat in vivo, and prevent arteriosclerosis, is also necessary for the growth of liver and bone marrow cells, can reinforce the exercise base of human body, improve exercise ability, has sedative effect, can maximize vitamin E effect, and increase anti-fatigue ability.

Lysine is an essential amino acid for organisms, has important nutritional significance for organisms, can regulate the metabolic balance of human bodies, promote fat oxidation so as to increase the motor ability of the human bodies, relieve anxiety, be beneficial to the recovery of fatigue and improve the mental status.

The vitamin B group such as vitamin B1, vitamin B6, vitamin B12 and the like is a natural antidote for relieving pressure and nourishing nerves, is beneficial to quickly treating metabolites accumulated in a human body, and is an essential nutrient for eliminating fatigue. Vitamin B1 is called as psychotropic vitamin, and a small amount of vitamin B1 has good influence on nervous tissues and mental state, can improve mental state, and relieve fatigue; vitamin B6 is a pyridine derivative, also called pyridoxine, is a coenzyme of a plurality of important enzyme systems in a living organism, participates in metabolism of various substances and energy in the human body, can effectively promote hemoglobin synthesis, thereby enhancing the motor ability of the organism, and in addition, can also reduce the generation of lactic acid and reduce the sports fatigue; the vitamin B12 can effectively relieve asthenopia and sports fatigue.

Vitamin E is a fat-soluble vitamin, the hydrolysate of the vitamin E is tocopherol, which is one of the most main antioxidants, and the vitamin E (55 mg α -tocopherol) taken every day has better anti-fatigue effect, can better improve the exercise capacity and the sleep quality, and improve the oxidation resistance of the organism.

The Astragalus polysaccharides are extracted from Astragalus Mongholicus (Fisch.) bge or Astragalus membranaceus (Fisch.) bge of Leguminosae, can be used as immunopotentiator or regulator, and simultaneously has antiviral, antitumor, antiaging, radioprotective, anti-stress, and antioxidant effects. The astragalus polysaccharide can increase the reserve amount of muscle glycogen, reduce energy supply of creatine phosphate and protein metabolism, and improve oxygen carrying capacity by increasing the content of hemoglobin, thereby relieving sports fatigue.

Konjak polysaccharide is a complex polysaccharide, also called konjak glucomannan, and is a natural high-molecular polysaccharide with the highest viscosity in known plant polysaccharides. The konjac polysaccharide has multiple biological functions, including the functions of improving glycolipid metabolism level, resisting oxidation and improving immunity. Konjac glucomannan and oligosaccharide thereof have good anti-fatigue effect, and the konjac polysaccharide has a large volume expansion coefficient after absorbing water, can generate satiety after absorbing water and expanding in the stomach, and has good anti-fatigue and satiety-improving effects.

The inventor researches and discovers that in the compounding of the raw materials, the functions of the raw materials supplement each other and promote each other: the anti-fatigue mechanism of taurine and astragalus polysaccharide is different, taurine regulates metabolism of human neurotransmitter, thyroid hormone and the like to resist fatigue, astragalus polysaccharide resists fatigue mainly by improving oxygen carrying capacity of human body, and promotes release of thyroid hormone while resisting fatigue, so that the effect of taurine is more prominent, when the two are taken by human body at the same time, the anti-fatigue capacity of human body can be enhanced from different ways, and the two can mutually promote to enhance the anti-fatigue capacity of the other side, thereby obviously increasing the anti-fatigue effect; the added konjac polysaccharide can enhance the satiety capability of the food and improve the immunity, and can slow the digestion rate of the food, so that the taurine and the astragalus polysaccharide can be slowly released to small intestines during satiety, and the anti-fatigue effect can be continuously generated.

Preferably, the anti-fatigue hunger-resistant food additive comprises the following components in parts by weight: 13-400 parts of taurine, 1.3-5.3 parts of inositol, 6.7-200 parts of lysine, 10.067-0.200 part of vitamin B, 60.067-0.200 part of vitamin B, 120.01-0.03 part of vitamin B, 0.57-2.7 parts of vitamin E, 130-530 parts of astragalus polysaccharide and 67-330 parts of konjac polysaccharide. The weight parts of the raw materials are the optimal proportion obtained after experiments, and the effect of fatigue resistance and hunger resistance is influenced when the weight parts are too large or too small, and particularly, the effect change is difficult to estimate due to mutual influence.

Preferably, the anti-fatigue hunger-resistant food additive comprises the following components in parts by weight: 18-100 parts of taurine, 1.5-3.0 parts of inositol, 8-50 parts of lysine, 10.08-0.16 part of vitamin B, 60.08-0.16 part of vitamin B, 120.01-0.03 part of vitamin B, 0.6-2.1 parts of vitamin E, 200-360 parts of astragalus polysaccharide and 100-250 parts of konjac polysaccharide.

Preferably, the preparation method of the astragalus polysaccharide or the konjac polysaccharide comprises the following steps: adding radix astragali powder and/or rhizoma Amorphophalli powder into water, adding enzyme preparation, heating for enzymolysis, and hot filtering to obtain filtrate; adding ethanol water solution into the filtrate, heating and leaching, filtering and precipitating, and freeze drying to obtain Astragalus polysaccharides and/or konjak polysaccharides. The astragalus polysaccharide and the konjac polysaccharide are extracted by an enzymolysis method and a water extraction and alcohol precipitation method, so that the extraction cost is reduced, and the extraction rate is greatly improved; the polysaccharide activity can be maintained to the maximum extent by freeze drying.

Preferably, the mass content of the astragalus polysaccharide in the astragalus powder is 8-15%.

Preferably, the mass content of the konjac polysaccharides in the konjac flour is 28-32%.

Preferably, the granularity of the astragalus powder and the konjac powder is 10-50 meshes. If the particle size is too large, the subsequent dissolution rate will be affected, resulting in a decrease in polysaccharide yield.

Preferably, the amount of the water is 5-8 times of the mass of the astragalus powder and/or the konjac powder. If the water consumption is too low, the astragalus powder or the konjac powder can be insufficiently dissolved, so that the yield of the polysaccharide is reduced; if the water consumption is excessive, more ethanol needs to be added for alcohol precipitation subsequently, so that the cost is increased.

Preferably, the dosage of the enzyme preparation is 0.6-1.0% of the mass of the astragalus powder and/or the konjac powder. The enzyme preparation has the function of dissolving plant cell wall, so that the polysaccharide is easier to dissolve out. If the dosage of the enzyme preparation is too small, the wall breaking rate of plant cell walls is reduced, so that the polysaccharide yield is reduced; if the amount of the enzyme preparation is too large, waste of raw materials and increase of cost are caused.

Preferably, the enzyme preparation is one or more of cellulase preparation, hemicellulase preparation or pectinase preparation and the like. The enzyme preparation can destroy cell wall of Astragalus membranaceus or Amorphophallus konjac cell, thereby increasing polysaccharide yield.

Preferably, the heating enzymolysis temperature is 70-80 ℃, and the time is 110-130 min. If the enzymolysis temperature is too low or too high, the enzyme activity can be inhibited, the wall breaking rate of plant cell walls can be reduced easily, and the polysaccharide yield is reduced; if the time of the enzymatic hydrolysis is too short, the cell walls of the plant may not be completely destroyed, thereby reducing the yield of the polysaccharide, and if the time of the enzymatic hydrolysis is too long, the time cost may be increased, and the enzymatic activity may be reduced.

Preferably, the amount of the ethanol aqueous solution is 1.8-2.2 times of the volume of the filtrate. The polysaccharide is precipitated by utilizing the difference of the solubility of the polysaccharide in water and ethanol. If the dosage of the ethanol is too small, the astragalus or konjac polysaccharide is difficult to completely precipitate, and the yield of the polysaccharide is reduced; if the amount of ethanol is too large, the cost increases.

Preferably, the volume fraction of the ethanol water solution is 90-99%.

Preferably, the temperature of the heating leaching is 62-68 ℃, and the time is 1-3 h. If the leaching temperature is too low, polysaccharide precipitation is too slow, so that the yield of polysaccharide is reduced, and the time cost is increased; if the leaching temperature is too high, the polysaccharide is easy to denature and loses the original efficacy; if the leaching time is too short, the polysaccharide can be incompletely precipitated, and the final polysaccharide yield is reduced; if the leaching time is too long, the polysaccharide is easily denatured and the time cost is increased.

Preferably, the temperature of the freeze drying is-10 to-25 ℃, and the time is 6 to 8 hours. The freeze drying can ensure the functional activity of the polysaccharide after being dried to the maximum extent, and if the temperature is too high, the polysaccharide drying speed is slowed, so that the polysaccharide yield is reduced and the time cost is increased; if the temperature is too low, the power cost increases. If the freeze-drying time is too short, the polysaccharide will not be completely dried, resulting in a reduced final polysaccharide yield; if the freeze-drying time is too long, time and electricity costs are increased.

The technical scheme adopted for further solving the technical problems is as follows: a preparation method of an anti-fatigue hunger-resistant food additive is characterized by mixing all components of the anti-fatigue hunger-resistant food additive for 3-6 min.

The technical scheme adopted by the invention for further solving the technical problems is as follows: an application of an anti-fatigue hunger-resistant food additive is characterized in that the anti-fatigue hunger-resistant food additive is added in a proportion of 2-8% of the mass of a staple food or a non-staple food raw material. The weight parts of the raw materials are the optimal proportion obtained after experiments, and the effect of fatigue resistance and hunger resistance is influenced when the weight parts are too large or too small, and particularly, the effect change is difficult to estimate due to mutual influence. The staple food or non-staple food is made from rice flour, wheat flour, etc. The staple food or the non-staple food is made by the prior art.

The additives used in the invention are all food grade.

The invention has the following beneficial effects:

(1) the anti-fatigue hunger-resistant food additive has strong anti-fatigue and hunger-resistant effects, low cost and safe and reliable formula;

(2) compared with the anti-fatigue products on the market which only aim at eliminating fatigue, the anti-fatigue hunger-resistant food additive can quickly recover physical strength and supplement energy, and has the effects of relieving exercise-induced fatigue and chronic anti-fatigue;

(3) the method has simple process and low cost, and is suitable for industrial production;

(4) the anti-fatigue hunger-resistant food additive can be widely applied to staple food or non-staple food raw materials, increases the diversity of food and nutrition, and simultaneously can make fat-soluble vitamins easier to absorb.

Detailed Description

The present invention will be further described with reference to the following examples.

The astragalus powder used in the reference example of the invention contains 10.315% of astragalus polysaccharide by mass, and is purchased from Beijing Hojingtang, and the konjak powder contains 31.52% of konjak polysaccharide by mass, and is purchased from Huayaotang; the cellulase preparation and the hemicellulase preparation used in the reference examples of the present invention were purchased from Xiasang group; the materials or additives used in the reference examples or examples of the present invention are all food grade materials, and are commercially available in a conventional manner unless otherwise specified.

Method for preparing Astragalus polysaccharides reference example 1

Adding 9kg radix astragali powder (10 mesh) into 54kg water, adding 90g cellulase preparation, heating at 75 deg.C for enzymolysis for 120min, and hot filtering to obtain 61.68L filtrate; adding 115L ethanol water solution (volume fraction 95%) into 61.68L filtrate, heating and leaching at 65 deg.C for 2 hr, filtering to obtain precipitate, and freeze drying at-15 deg.C for 7 hr to obtain 928.41g Astragalus polysaccharides (purity of 98%).

Preparation method of konjak polysaccharide reference example 2

Adding 6kg rhizoma Amorphophalli powder (30 mesh) into 42kg water, adding 36g hemicellulase preparation, heating at 78 deg.C for enzymolysis for 110min, and hot filtering to obtain 47.01L filtrate; 47.01L filtrate is added with 100L ethanol water solution (volume fraction of 90%), heated and leached for 2.5h at 62 deg.C, filtered and precipitated, and freeze-dried for 6h at-20 deg.C to obtain 3405.86g rhizoma Amorphophalli polysaccharide (purity of 53.22%).

Examples 1 to 3 of an anti-fatigue and hunger-resistant food additive

The component ratios of the anti-fatigue and hunger-resistant food additives of examples 1 to 3 are shown in table 1.

TABLE 1 anti-fatigue hunger-resistant food additive, examples 1-3, the composition ratio table

Note: in the table, "-" indicates no addition.

Preparation method of anti-fatigue hunger-resistant food additive, examples 1 to 3

The components of the anti-fatigue hunger-resistant food additive described in examples 1-3 were mixed for 5min by a dry powder mixer according to table 1 to obtain anti-fatigue hunger-resistant food additives 1-3.

Application example 1 of an antifatigue hunger-resistant food additive

150g of the anti-fatigue hunger-resistant food additive 1 is mixed with 2466g of the japonica rice powder, and the mixture is extruded and formed by an extrusion type granulator to obtain the anti-fatigue hunger-resistant compound rice.

Application example 2 of an anti-fatigue hunger-resistant food additive

Mixing 150g of the anti-fatigue hunger-resistant food additive 2 with 2989g of wheat flour, then mixing 1961g of butter, 1570g of white granulated sugar, 1177g of eggs, 784g of milk powder, 70g of baking soda and 70g of ammonium bicarbonate, uniformly stirring to obtain dough, putting the dough into a rolling machine to roll into flour belts, then rolling the flour belts into biscuit green bodies, and baking at 170 ℃ for 10min to obtain the anti-fatigue hunger-resistant biscuits.

Application example 3 of an antifatigue hunger-resistant food additive

150g of the anti-fatigue hunger-resistant food additive 3 is mixed with 3797g of wheat flour, then is mixed with 79g of Angel dry yeast powder, 493g of white granulated sugar, 394g of condensed milk, 394g of eggs and 394g of milk powder, is stirred uniformly to obtain dough, and the dough is fermented for 10min and then is baked for 20min at 170 ℃ to obtain the anti-fatigue hunger-resistant bread.

The fatigue-resistant and hunger-resistant compound rice, the fatigue-resistant and hunger-resistant biscuits and the fatigue-resistant and hunger-resistant bread are subjected to an animal fatigue-resistant experiment and a human hunger feeling-sensitive experiment to evaluate the fatigue-resistant and hunger-resistant performances of the fatigue-resistant and hunger-resistant food additives of examples 1 to 3 of the invention.

1. The animal fatigue resistance experiment method comprises the following steps:

dividing Kunming healthy adult mice (18-22 g) into 9 groups of 10 mice each, distributing 3 groups for each example, namely a normal group, a control group and an example group, and respectively measuring the time of exhaustion swimming and biochemical indexes;

the normal group and the control group mice fed 5 g/northeast rice, common biscuits without anti-fatigue and hunger-resistant food additives and common bread without anti-fatigue and hunger-resistant food additives every day, the administration group mice fed 5 g/anti-fatigue and hunger-resistant compound rice, anti-fatigue and hunger-resistant biscuits and anti-fatigue and hunger-resistant bread every day, and after 15 days of continuous feeding, the control group and the example group performed exercise experiments except the normal group: the animals in each group were fed with the corresponding food at 5 g/mouse 30min before exercise, and each group of mice was loaded with 5% weight hoop, and the time for exhaustion swimming (water temperature 25. + -. 0.5 ℃ C.) was measured, and the results are shown in Table 2;

after 90min of exercise in each group, Blood Urea Nitrogen (BUN) and liver glycogen (HG) content were determined:

(1) the method for measuring the blood urea nitrogen content comprises the following steps: resting the motioned mouse for 60min, then picking eyeballs, collecting blood, placing the mouse in a refrigerator at 4 ℃ for 3h, after blood coagulation, centrifuging the mouse at 2000rpm for 15min, taking serum, and measuring the urea nitrogen content by adopting a diacetyl-oxime method, wherein the result is shown in table 2;

(2) the method for measuring the content of the glycogen of the liver comprises the following steps: immediately killing the mice after exercise, taking livers, rinsing the livers by physiological saline, sucking the livers by using filter paper, accurately weighing 200mg of the livers, adding 8 mL of trichloroacetic acid, homogenizing each tube for 1min, pouring the homogenate into a centrifuge tube, centrifuging at 3000rpm for 15min, transferring the supernatant into another test tube, taking 1mL of the supernatant into a 10mL centrifuge tube, adding 4mL of ethanol with the volume fraction of 95%, fully mixing the mixture uniformly, placing the test tube in a water bath at 37-40 ℃ for 3h, centrifuging the test tube at 3000rpm for 15min, carefully pouring the supernatant, taking precipitates after inverting the test tube for 10min, and measuring the content of glycogen of the livers by an anthrone method, wherein the results are shown in Table 2.

TABLE 2 antifatigue Property List of antifatigue hunger-resistant Rice, antifatigue hunger-resistant biscuit and antifatigue hunger-resistant bread for mouse athletic ability (± SD, n = 10)

Note: in the table, p < 0.05 compared to the control group; "-" indicates not tested.

As shown in table 2, the mice fed with the anti-fatigue and hunger-resistant compound rice, the anti-fatigue and hunger-resistant biscuit and the anti-fatigue and hunger-resistant bread in the examples had significantly longer swimming time, significantly reduced blood urea nitrogen content and increased liver glycogen content compared with the control group, which indicates that the anti-fatigue and hunger-resistant compound rice, the anti-fatigue and hunger-resistant biscuit and the anti-fatigue and hunger-resistant bread prepared in examples 1 to 3 of the anti-fatigue and hunger-resistant food additive of the present invention all had significant anti-fatigue effects.

2. The experimental method for human body hunger sensation comprises the following steps:

randomly selecting 7 persons with similar work and rest rules, eating 150g of northeast rice, common biscuits without anti-fatigue and hunger-resistant food additives or common bread without anti-fatigue and hunger-resistant food additives at 8 o' clock on the first day, and then performing daily work and rest; 150g of the anti-fatigue and hunger-resistant compound rice, the anti-fatigue and hunger-resistant biscuit or the anti-fatigue and hunger-resistant bread was simultaneously eaten 8 o' clock on the next day, and then daily work and work were performed to test the time for which the hunger sensation was felt after eating different foods, respectively, and the results are shown in Table 3.

Table 3 time table of hunger sensation after eating different foods (n = 7)

As shown in table 3, although the time spent by the persons feeling hungry after the test persons 1 to 7 eat different foods is different due to individual differences, it can be seen that the time spent by the test persons 1 to 7 eating the anti-fatigue hungry compound rice, the anti-fatigue hungry-resistant biscuit or the anti-fatigue hungry-resistant bread feeling hungry is correspondingly increased compared with the time spent by eating the northeast rice, the ordinary biscuit and the ordinary bread, which indicates that the anti-fatigue hungry-resistant compound rice, the anti-fatigue hungry-resistant biscuit and the anti-fatigue hungry-resistant bread made in the examples 1 to 3 of the anti-fatigue hungry-resistant food additive of the present invention have obvious hungry-resistant effects.