Food for regulating intestinal microecology and preparation method thereof

Abstract

The invention relates to the field of food science and technology, and discloses a food for regulating intestinal microecology and a preparation method of the food for regulating intestinal microecology. 0.6 to 1.5 parts of a leavening agent; 8-14 parts of psyllium seed husk, and 2-5 parts of prebiotics; 5-7 parts of poria cocos; 1 to 1.5 parts of bighead atractylodes rhizome; 1-3 parts of spirulina platensis; 4-6 parts of sour bamboo shoots; the preparation method comprises the following steps: weighing the raw materials according to the proportion of the formula, crushing the soybeans, the poria cocos and the rhizoma atractylodis macrocephalae under a sterile condition, and then mixing: sequentially mixing the pretreated raw materials for three times according to the proportion, combining the raw materials mixed for the first time with a leavening agent, and fermenting under a proper fermentation condition to obtain the fermented soybean milk. After fermentation is completed, the food is dried, the dried food is smashed, the final food is packaged, and the packaged food is stored in a shady, cool and dry environment to avoid direct sunlight irradiation and high temperature.

Description

Technical Field

[0001] The present invention relates to the field of food science and technology, and in particular to a food for regulating intestinal microecology and a preparation method thereof. Background Art

[0002] Although there are some fermented foods in traditional ecological foods, they usually cannot provide sufficient number and diversity of microorganisms to significantly regulate intestinal health. The new microecological foods, through the action of microorganisms in the natural fermentation process, not only enrich the food culture, but also play a positive role in maintaining the balance of intestinal flora and enhancing immunity, becoming an important part of daily health management. These foods use microecological ingredients such as probiotics and prebiotics, and through reasonable use, they provide an effective means to maintain and improve intestinal health. With the deepening of the understanding of the relationship between intestinal microecology and health, combined with modern technology and traditional wisdom, the continuous optimization and development of these strategies is expected to bring health benefits to more people. Summary of the invention

[0003] 1. Technical issues to be solved

[0004] In view of the shortcomings of the prior art, the present invention provides a food for regulating intestinal microecology and a preparation method, which has the advantages of maintaining the balance of intestinal flora and enhancing immunity, and solves the problem that traditional ecological foods cannot provide a sufficient number and diversity of microorganisms to significantly regulate intestinal health.

[0005] (II) Technical solution

[0006] To achieve the above object, the present invention provides the following technical solution: a food for regulating intestinal microecology, comprising the following raw materials: soluble dietary fiber, a fermentation agent, psyllium husk, prebiotics, Poria cocos, Atractylodes macrocephala, Spirulina, sour bamboo shoots and solid yogurt;

[0007] The raw materials are as follows: 8 to 14 parts of soluble dietary fiber; 0.6 to 1.5 parts of fermentation agent; 8 to 14 parts of psyllium husk; 2 to 5 parts of prebiotics; 5 to 7 parts of tuckahoe; 1 to 1.5 parts of atractylodes; 1 to 3 parts of spirulina; 4 to 6 parts of sour bamboo shoots; and 3 to 4 parts of solid yogurt.

[0008] Preferably, the soluble dietary fiber consists of guava, soybean and Brussels sprouts in a ratio of 2:3:1, the leavening agent consists of lactic acid bacteria and yeast in a ratio of 1:1, and the prebiotics consists of chitosan, isomaltooligosaccharide and onion in a ratio of 3:3:2.

[0009] Preferably, the pretreatment process of guava is:

[0010] S1.1. Raw material selection: choose guava in the middle stage of maturity;

[0011] S1.2, remove inedible parts: remove the inedible parts of the peel and core, leaving only the flesh;

[0012] S1.3, cleaning: rinse the guava pulp with clean water;

[0013] S1.4, Disinfection: Soak the guava pulp in 10:3 salt water for 30 minutes;

[0014] S1.5, cutting: cut the cleaned guava pulp into small square pieces of 2cm*2cm*2cm;

[0015] S1.6, Separation of seeds and pulp: Use a sieve to separate the seeds from the pulp;

[0016] S1.7, Antioxidant treatment: Inhibit the browning of the pulp by adding 2% ascorbic acid;

[0017] S1.8, Low temperature treatment: After color protection treatment, the pulp is quickly cooled to below 5°C;

[0018] S1.9, pulping treatment: put the cooled guava pulp into a juicer for pulping treatment for 20 minutes;

[0019] S1.10, filtering: passing the pulped guava juice through a filter;

[0020] S1.11. Killing microorganisms: Heat the filtered guava juice to 82°C-85°C for 15 min, then raise the temperature to 98°C for 2 min;

[0021] S1.12. Cooling and storage: Place the processed guava juice in a low temperature environment of -5℃-5℃ for cooling and storage.

[0022] Preferably, the pretreatment process of the Brussels sprouts is:

[0023] S2.1. Choose fresh raw materials: Select fresh, pest-free, and early-maturity Brussels sprouts;

[0024] S2.2, cleaning: soak the Brussels sprouts in 5% saline for 10 minutes, and then rinse with running water;

[0025] S2.3, cutting: cutting the Brussels sprouts into slices;

[0026] S2.4, dehydration: the cut Brussels sprouts are dehydrated using a centrifugal dehydrator for 20 minutes;

[0027] S2.5, proper drying: put the dehydrated Brussels sprouts into an oven at 60°C for 30 minutes;

[0028] S2.6, vacuum packaging: vacuum packaging the processed Brussels sprouts;

[0029] S2.7. Low temperature storage: Store the packaged Brussels sprouts at -18 degrees Celsius.

[0030] Preferably, the pretreatment process of the sour bamboo shoots is:

[0031] S3.1. Prepare materials: Select fresh bamboo shoots, wash them and cut them into pieces or slices;

[0032] S3.2, Boiling and fermentation: Put the bamboo shoots into a pot, add water, cover the pot and let it stand for 7 days until you smell sour;

[0033] S3.3. Check storage: Open the lid every day to check if it has become sour;

[0034] S3.4. Prepare the raw materials: drain the prepared sour bamboo shoots and store them in an environment of -10 degrees Celsius.

[0035] Preferably, a method for preparing a food for regulating intestinal microecology is prepared according to the weight portions of raw materials of the above-mentioned food for regulating intestinal microecology, and the preparation process is as follows:

[0036] Step 1: Pretreatment: weigh the raw materials according to the formula ratio, and grind the soybeans, Poria cocos and Atractylodes macrocephala under sterile conditions;

[0037] Step 2: Mixing: Mix the pretreated raw materials three times in order according to the proportion;

[0038] Step 3: Fermentation: Combine the raw materials mixed for the first time with the starter and place them under appropriate fermentation conditions for fermentation;

[0039] Step 4: Drying: After fermentation is completed, the food is dried;

[0040] Step 5: Crushing: crushing the dried food;

[0041] Step 6: Packaging: Packing the final food;

[0042] Step 7. Storage: Store packaged food in a cool and dry environment, away from direct sunlight and high temperatures.

[0043] Preferably, in the step 2:

[0044] First mixing: the weighed soluble dietary fiber, psyllium husk, Poria cocos and Atractylodes macrocephala are mixed evenly, and a starter is added;

[0045] Second mixing: After the first mixing is completed, the mixture is cooled to below 5°C and prebiotics and spirulina are added;

[0046] Third mixing: After the second mixing, cool the mixture to below 0°C and add sour bamboo shoots and solid yogurt.

[0047] Preferably, in the fermentation of step three: the raw materials mixed for the first time are combined with the starter, mixed evenly, placed in a sterile environment at a temperature of 35° C.-38° C. and a humidity of 40%-42%, and fermented for 7-9 days.

[0048] Preferably, in the drying process in step 4: after the fermentation is completed, the food is placed in a vacuum low-temperature dryer, the temperature is set to 50° C.-60° C., and the drying process is carried out for 60 minutes.

[0049] Preferably, the step five is pulverizing: the dried food is evenly put into an ultrafine pulverizer, the particle size parameter is set to 20nm-30nm, the equipment is started, and pulverized to a particle size suitable for human intake, so that after human intake, the absorption rate reaches more than 95%.

[0050] Compared with the prior art, the present invention provides a food for regulating intestinal microecology and a preparation method thereof, which has the following beneficial effects:

[0051] 1. The present invention adopts a special preparation step (mixed three times), and then adds sour bamboo shoots and solid yogurt to the raw material formula. The sour bamboo shoots are rich in organic acids and probiotics, which can regulate the pH value of the intestine, promote the growth of beneficial bacteria, and inhibit the reproduction of harmful bacteria. The short-chain fatty acids produced during the fermentation process can provide energy for intestinal cells and enhance the intestinal barrier function. After the finished product is made, human body intake can reduce gastric inflammation. The lactic acid bacteria, calcium, protein and B vitamins in the solid yogurt are combined to help improve the human intestinal microecology, increase the number of beneficial bacteria in the intestine, and improve intestinal immunity. The finished product made by combining the raw material formula and the preparation steps of the present invention can balance the intestinal flora of the human body after intake, and can also increase human immunity, which is helpful for food processing plants to optimize food formulas and production processes. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Figure 1 A flow chart is prepared for the present invention; DETAILED DESCRIPTION

[0053] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0054] See also Figure 1 , a food for regulating intestinal microecology, comprising the following raw materials: soluble dietary fiber, fermentation agent, psyllium husk, prebiotics, tuckahoe, atractylodes macrocephala, spirulina, sour bamboo shoots and solid yogurt;

[0055] The raw materials are as follows: 8 to 14 parts of soluble dietary fiber; 0.6 to 1.5 parts of fermentation agent; 8 to 14 parts of psyllium husk; 2 to 5 parts of prebiotics; 5 to 7 parts of tuckahoe; 1 to 1.5 parts of atractylodes; 1 to 3 parts of spirulina; 4 to 6 parts of sour bamboo shoots; and 3 to 4 parts of solid yogurt.

[0056] Specifically, the soluble dietary fiber is composed of guava, soybean and Brussels sprouts in a ratio of 2:3:1, the fermentation agent is composed of lactic acid bacteria and yeast in a ratio of 1:1, and the prebiotics are composed of chitosan, oligomaltosaccharide and onion in a ratio of 3:3:2.

[0057] Specifically, the preprocessing process of guava:

[0058] S1.1. Raw material selection: Choose guava in the middle of maturity and avoid over-ripe or under-ripe fruits, which helps to ensure the taste and nutritional value of the food;

[0059] S1.2, remove inedible parts: remove the inedible parts of the peel and core, leaving only the flesh for subsequent processing steps;

[0060] S1.3, cleaning: rinse the guava pulp with clean water to ensure that there is no sand, pesticides and other impurities attached;

[0061] S1.4, Disinfection: Soak the guava pulp in 10:3 salt water for 30 minutes to kill potential microorganisms and ensure the hygiene and safety of the raw materials;

[0062] S1.5, cutting: cut the cleaned guava pulp into 2cm*2cm*2cm square pieces for easy pulping and juicing;

[0063] S1.6, Separation of seeds and pulp: Use a sieve to separate the seeds from the pulp;

[0064] S1.7, Antioxidant treatment: Add 2% ascorbic acid to inhibit browning of the pulp and maintain its color and nutrients;

[0065] S1.8, Low temperature treatment: After the color protection treatment, the pulp is quickly cooled to below 5°C to slow down enzyme activity and prevent color and nutrient loss;

[0066] S1.9, pulping treatment: put the cooled guava pulp into a juicer for 20 minutes to pulp the pulp into a paste and release the juice;

[0067] S1.10, filtering: passing the pulped guava juice through a filter to remove pomace and other solid impurities to obtain pure juice;

[0068] S1.11. Killing microorganisms: Heat the filtered guava juice to 82°C-85°C for 15 minutes, and then raise the temperature to 98°C for 2 minutes to kill any bacteria and microorganisms that may be present;

[0069] S1.12. Cooling and storage: Cooling and storing the processed guava juice in a low temperature environment of -5℃-5℃ can extend the shelf life of the juice.

[0070] Specifically, the pretreatment process of Brussels sprouts:

[0071] S2.1. Choose fresh raw materials: Choose fresh, pest-free, and early-maturity Brussels sprouts. Avoid choosing raw materials with damaged or rotten skin;

[0072] S2.2, cleaning: soak the Brussels sprouts in 5% salt water for 10 minutes, then rinse with running water to remove dirt, dust and residual pesticides on the surface, and kill surface microorganisms;

[0073] S2.3, cutting: cutting the Brussels sprouts into slices for subsequent dehydration;

[0074] S2.4, dehydration: the cut Brussels sprouts are dehydrated using a centrifugal dehydrator for 20 minutes;

[0075] S2.5, proper drying: Place the dehydrated Brussels sprouts in an oven at 60°C for 30 minutes to prevent excessive moisture from affecting subsequent processing or storage;

[0076] S2.6, Vacuum packaging: vacuum pack the processed Brussels sprouts to reduce air contact and delay the oxidation process;

[0077] S2.7. Low temperature storage: Store the packaged Brussels sprouts at -18 degrees Celsius to maintain their freshness and nutritional value. Avoid storing them together with ingredients that have odor or harmful substances to prevent cross contamination.

[0078] Specifically, the pretreatment process of sour bamboo shoots:

[0079] S3.1. Prepare materials: Select fresh bamboo shoots, wash them and cut them into pieces or slices;

[0080] S3.2, Boiling and fermentation: Put bamboo shoots into a pot, add water (the water should cover the bamboo shoots by 2-3cm), put a plate upside down to prevent the bamboo shoots from floating on the water, cover the pot and let it stand for 7 days until you smell sourness;

[0081] S3.3, Check the storage: Open the lid every day to check whether the bamboo shoots have become sour, and ensure that the bamboo shoots are always immersed in water to avoid them from being exposed to the water and turning black;

[0082] S3.4. Prepare the raw materials: drain the prepared sour bamboo shoots and store them in an environment of -10 degrees Celsius.

[0083] Specifically, a method for preparing a food for regulating intestinal microecology is prepared according to the weight portions of raw materials of the above-mentioned food for regulating intestinal microecology, and the preparation process is as follows:

[0084] Step 1: Pretreatment: weigh the raw materials according to the formula ratio, and crush the soybeans, Poria cocos and Atractylodes macrocephala under sterile conditions to ensure that the raw materials are free of pollution and safe;

[0085] Step 2, mixing: the pre-treated raw materials are mixed three times in order according to the proportion, using the food processing equipment as a mixer to ensure that all the raw materials are fully mixed;

[0086] Step 3: Fermentation: Combine the raw materials mixed for the first time with the fermentation agent, place them under appropriate fermentation conditions for fermentation, and allow the fermentation agent to play a role and promote the fermentation process of the food;

[0087] Step 4: Drying: After fermentation is completed, the food is dried to remove excess moisture and increase the shelf life of the food;

[0088] Step 5: Grinding: Grinding the dried food to a particle size suitable for human consumption;

[0089] Step 6. Packaging: Package the final food using appropriate packaging materials, such as vacuum packaging or nitrogen-filled packaging, to extend the shelf life of the food and preserve its flavor.

[0090] Step 7. Storage: Store the packaged food in a cool and dry environment, away from direct sunlight and high temperature to maintain the quality of the food.

[0091] Specifically, in step 2:

[0092] First mixing: the weighed soluble dietary fiber, psyllium husk, Poria cocos and Atractylodes macrocephala are mixed evenly, and a starter is added;

[0093] Second mixing: After the first mixing is completed, the mixture is cooled to below 5°C and prebiotics and spirulina are added;

[0094] Third mixing: After the second mixing, cool the mixture to below 0°C and add sour bamboo shoots and solid yogurt.

[0095] Specifically, in step three, fermentation: the raw materials mixed for the first time are combined with the starter, mixed evenly, and placed in a sterile environment at a temperature of 35°C-38°C and a humidity of 40%-42% for 7-9 days of fermentation.

[0096] Specifically, in the drying process of step 4: after the fermentation is completed, the food is placed in a vacuum low-temperature dryer, the temperature is set to 50°C-60°C, and the drying process is carried out for 60 minutes.

[0097] Specifically, step five is crushing: the dried food is evenly put into the ultrafine grinder, the particle size parameter is set to 20nm-30nm, the equipment is started, and the crushing is performed to make it reach a particle size suitable for human intake, so that after the human body ingests, the absorption rate reaches more than 95%.

[0098] The invention has the advantages that: the invention adopts a special preparation step (mixed three times), and then adds sour bamboo shoots and solid yogurt into the raw material formula; the sour bamboo shoots are rich in organic acids and probiotics, which can regulate the pH value of the intestinal tract, promote the growth of beneficial bacteria, and inhibit the reproduction of harmful bacteria; and the short-chain fatty acids produced during the fermentation process can provide energy for intestinal cells and enhance the intestinal barrier function; after being made into the finished product, human body intake can reduce gastric inflammation; and together with the lactic acid bacteria, calcium, protein and B vitamins in the solid yogurt, it is helpful to improve the intestinal microecology of the human body, increase the number of beneficial bacteria in the intestine, and improve intestinal immunity; the finished product made by combining the raw material formula and the preparation steps of the invention can balance the intestinal flora of the human body after intake, and can also increase the immunity of the human body, which is helpful for food processing plants to optimize food formulas and production processes.

[0099] A food processing factory applied the raw material formula and steps of the present invention in the embodiments and comparative examples, and the raw materials and preparation process are as follows:

[0100] Example 1

[0101] The preparation steps of the present invention are maintained, and the raw materials are as follows: 8-14 parts of soluble dietary fiber; 0.6-1.5 parts of leavening agent; 8-14 parts of psyllium husk, 2-5 parts of prebiotics; 5-7 parts of Poria; 1-1.5 parts of Atractylodes macrocephala; 1-3 parts of spirulina; 4-6 parts of sour bamboo shoots; and 3-4 parts of solid yogurt.

[0102] Comparative Example 1

[0103] The preparation steps of the present invention are maintained, and the raw materials in Example 1 are changed. The weight parts of the raw materials after the change are: 9 parts of soluble dietary fiber; 8 parts of leavening agent; 7 parts of psyllium husk, 3 parts of prebiotics; 8 parts of Poria; 5 parts of Atractylodes; and 1 part of Spirulina.

[0104] Example 2

[0105] The weight portions of the raw materials of the present invention are maintained, and the weight portions of the raw materials are: 9 parts of soluble dietary fiber; 1.5 parts of leavening agent; 8 parts of psyllium husk, 5 parts of prebiotics; 6 parts of Poria; 1 part of Atractylodes macrocephala; 2 parts of Spirulina; 5 parts of sour bamboo shoots; and 4 parts of solid yogurt.

[0106] Comparative Example 2

[0107] The weight portions of the raw materials of the present invention are maintained, and the weight portions of the raw materials are: 8-14 parts of soluble dietary fiber; 0.6-1.5 parts of starter; 8-14 parts of psyllium husk, 2-5 parts of prebiotics; 5-7 parts of Poria; 1-1.5 parts of Atractylodes macrocephala; 1-3 parts of Spirulina; 4-6 parts of sour bamboo shoots; 3-4 parts of solid yogurt, and the preparation steps 2 and 3 of the present invention are changed, and the raw materials are mixed at one time and fermented at the same time.

[0108] The food processing factory made the Example 1-2 and the Comparative Example 1-2 into finished products, wherein the intestinal flora balance and immunity enhancement of the food were tested by volunteers, and the results are as follows:

[0109]

[0110]

[0111] Example 1 and Example 2 showed a high improvement rate of intestinal flora balance and a significant immunity enhancement effect, which indicates that the formula and preparation steps of the present invention can effectively regulate intestinal microecology and enhance immunity;

[0112] Comparative Example 1 reduces the proportion of some raw materials and removes the sour bamboo shoots and solid yogurt ingredients. Its intestinal flora balance improvement rate and immunity enhancement effect are lower than those in Example 1, indicating that the lack of sour bamboo shoots and solid yogurt will reduce the intestinal flora balance improvement rate and immunity enhancement effect of the finished product.

[0113] Comparative Example 2 changed the number of mixing times and fermentation steps, and the results showed that both the improvement rate of intestinal flora balance and the immunity enhancement effect were reduced, indicating that the number of mixing times and fermentation steps would reduce the improvement rate of intestinal flora balance and the immunity enhancement effect of the finished product, while the gradual mixing and staged fermentation of Examples 1 and 2 of the present invention are beneficial to maintaining the activity and effectiveness of the ingredients.

[0114] The summary of the above table indicates that the addition of sour bamboo shoots and solid yogurt to the preparation steps and raw material formula of the present invention can regulate the balance of intestinal flora while enhancing immunity, which is helpful for food processing plants to optimize food formulas and production processes to achieve better health benefits.

[0115] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A food for regulating intestinal microecology, characterized in that: The raw materials include: soluble dietary fiber, fermentation agent, psyllium husk, prebiotics, Poria cocos, Atractylodes macrocephala, Spirulina, sour bamboo shoots and solid yogurt; The raw materials are as follows: 8 to 14 parts of soluble dietary fiber; 0.6 to 1.5 parts of fermentation agent; 8 to 14 parts of psyllium husk; 2 to 5 parts of prebiotics; 5 to 7 parts of tuckahoe; 1 to 1.5 parts of atractylodes; 1 to 3 parts of spirulina; 4 to 6 parts of sour bamboo shoots; and 3 to 4 parts of solid yogurt.

2. A food for regulating intestinal microecology according to claim 1, characterized in that: The soluble dietary fiber is composed of guava, soybean and Brussels sprouts in a ratio of 2:3:1, the leavening agent is composed of lactic acid bacteria and yeast in a ratio of 1:1, and the prebiotics are composed of chitosan, oligomaltosaccharide and onion in a ratio of 3:3:

2.

3. A food for regulating intestinal microecology according to claim 2, characterized in that: The pretreatment process of the guava: S1.

1. Raw material selection: choose guava in the middle stage of maturity; S1.2, remove inedible parts: remove the inedible parts of the peel and core, leaving only the flesh; S1.3, cleaning: rinse the guava pulp with clean water; S1.4, Disinfection: Soak the guava pulp in 10:3 salt water for 30 minutes; S1.5, cutting: cut the cleaned guava pulp into small square pieces of 2cm*2cm*2cm; S1.6, Separation of seeds and pulp: Use a sieve to separate the seeds from the pulp; S1.7, Antioxidant treatment: Inhibit the browning of the pulp by adding 2% ascorbic acid; S1.8, Low temperature treatment: After color protection treatment, the pulp is quickly cooled to below 5°C; S1.9, pulping treatment: put the cooled guava pulp into a juicer for pulping treatment for 20 minutes; S1.10, filtering: passing the pulped guava juice through a filter; S1.

11. Killing microorganisms: Heat the filtered guava juice to 82°C-85°C for 15 min, then raise the temperature to 98°C for 2 min; S1.

12. Cooling and storage: Place the processed guava juice in a low temperature environment of -5℃-5℃ for cooling and storage.

4. A food for regulating intestinal microecology according to claim 2, characterized in that: The pretreatment process of the Brussels sprouts: S2.

1. Choose fresh raw materials: Select fresh, pest-free, and early-maturity Brussels sprouts; S2.2, cleaning: soak the Brussels sprouts in 5% saline for 10 minutes, and then rinse with running water; S2.3, cutting: cutting the Brussels sprouts into slices; S2.4, dehydration: the cut Brussels sprouts are dehydrated using a centrifugal dehydrator for 20 minutes; S2.5, proper drying: put the dehydrated Brussels sprouts into an oven at 60°C for 30 minutes; S2.6, vacuum packaging: vacuum packaging the processed Brussels sprouts; S2.

7. Low temperature storage: Store the packaged Brussels sprouts at -18 degrees Celsius.

5. The food for regulating intestinal microecology according to claim 2, characterized in that: The pretreatment process of the sour bamboo shoots: S3.

1. Prepare materials: Select fresh bamboo shoots, wash them and cut them into pieces or slices; S3.2, Boiling and fermentation: Put the bamboo shoots into a pot, add water, cover the pot and let it stand for 7 days until you smell sour; S3.

3. Check storage: Open the lid every day to check if it has become sour; S3.

4. Prepare the raw materials: drain the prepared sour bamboo shoots and store them in an environment of -10 degrees Celsius.

6. A method for preparing food for regulating intestinal microecology, characterized in that: The food for regulating intestinal microecology according to claim 1 is prepared according to the weight parts of raw materials, and the preparation process is as follows: Step 1: Pretreatment: weigh the raw materials according to the formula ratio, and grind the soybeans, Poria cocos and Atractylodes macrocephala under sterile conditions; Step 2: Mixing: Mix the pretreated raw materials three times in order according to the proportion; Step 3: Fermentation: Combine the raw materials mixed for the first time with the starter and place them under appropriate fermentation conditions for fermentation; Step 4: Drying: After fermentation is completed, the food is dried; Step 5: Crushing: crushing the dried food; Step 6: Packaging: Packing the final food; Step 7. Storage: Store packaged food in a cool and dry environment, away from direct sunlight and high temperatures.

7. The method for preparing a food for regulating intestinal microecology according to claim 6, characterized in that: In the step 2: First mixing: the weighed soluble dietary fiber, psyllium husk, Poria cocos and Atractylodes macrocephala are mixed evenly, and a starter is added; Second mixing: After the first mixing is completed, the mixture is cooled to below 5°C and prebiotics and spirulina are added; Third mixing: After the second mixing, cool the mixture to below 0°C and add sour bamboo shoots and solid yogurt.

8. The method for preparing a food for regulating intestinal microecology according to claim 6, characterized in that: Fermentation in the step three: combining the raw materials mixed for the first time with the starter, mixing them evenly, placing them in a sterile environment with a temperature of 35° C.-38° C. and a humidity of 40%-42%, and fermenting them for 7-9 days.

9. The method for preparing a food for regulating intestinal microecology according to claim 6, characterized in that: Drying process in step 4: After fermentation is completed, the food is placed in a vacuum low-temperature dryer, the temperature is set at 50° C.-60° C., and the drying process is performed for 60 minutes.

10. The method for preparing a food for regulating intestinal microecology according to claim 6, characterized in that: The fifth step of crushing is to uniformly put the dried food into the ultrafine grinder, set the particle size parameter to 20nm-30nm, start the equipment, and crush it to a particle size suitable for human intake, so that after human intake, the absorption rate reaches more than 95%.

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