Fuzhuan tea composite rice flour as well as preparation method and application thereof

Abstract

The invention provides Fuzhuan tea composite rice flour and a preparation method and application thereof, and the preparation method comprises the following specific steps: mixing rice and Fuzhuan tea soup according to a ratio of 1: (15-20), and steaming to obtain Fuzhuan tea rice; freeze-drying, crushing and sieving the Fuzhuan tea rice to obtain the Fuzhuan tea composite rice flour. By compounding the rice starch, the protein, the Fuzhuan tea polysaccharide, the theanine, the tea polyphenol and other bioactive components, the purpose of down-regulating the expression level of mRNA of intestinal sodium-glucose cotransporters (SGLT1 and SGLT2) and glucose transporters (GLUT2) is achieved, so that the starch digestibility is inhibited, the medium-GI or low-GI Fuzhuan tea compound rice flour is obtained, and the Fuzhuan tea compound rice flour is unique in taste, balanced in nutrition and suitable for large-scale production. The effects of regulating intestinal flora, reducing blood sugar and reducing fat are achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular belongs to a kind of Fucha compound rice flour and a preparation method and application thereof. Background Art

[0002] The main energy source of the human body comes from intestinal digestion and nutrient absorption, and most obesity is nutritional obesity, which is mainly caused by carbohydrates in food. The digestion and absorption process of carbohydrates includes intestinal starch hydrolysis, disaccharidase hydrolysis of disaccharides, and sodium-glucose cotransporter (SGLT) mediating glucose into cells at the brush border of small intestinal epithelial cells. In this process, sodium-glucose cotransporter (SGLT) and glucose transporter (GLUT) play a key role, which affects health problems such as obesity by regulating the intestinal uptake of glucose.

[0003] Rice is a staple food on the table. The nutrients it contains are mainly carbohydrates, the main component of which is starch, which accounts for an average of about 90% of carbohydrates and has a high digestibility. Most rice is a veritable high glycemic index (GI) food, which can meet people's daily energy needs, but for obese people, the normal consumption of high GI rice is also a burden. Eating a large amount of high glycemic index food can lead to a variety of health diseases, such as type II diabetes and cardiovascular disease.

[0004] In view of obesity and the health problems it causes, it is particularly important to find a food that can meet the daily needs of the human body without causing obesity. Healthy foods with medium GI or low GI are such choices. While providing the necessary energy, these foods can avoid a sharp increase in blood sugar after a meal, thus helping to prevent obesity and related diseases. By developing and producing rice foods with medium GI or low GI, the risk of obesity can be reduced while meeting the energy needs of the human body. In addition, adding functional foods to traditional foods is also an effective way to fortify nutrition, which helps to enhance the health value of food. Therefore, the development of medium GI or low GI foods has positive significance for preventing obesity and the various diseases it causes. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a Fucha compound rice flour and a preparation method and application thereof. The purpose of down-regulating the expression level of intestinal sodium-glucose co-transporter (SGLT1, SGLT2) and glucose transporter (GLUT2) mRNA is achieved by compounding rice starch, protein and Fuzhuan tea polysaccharides, theanine and tea polyphenols and other bioactive ingredients, thereby inhibiting starch digestibility and obtaining medium GI or low GI Fucha compound rice flour. The Fucha compound rice flour has a unique taste and balanced nutrition and has the effects of regulating intestinal flora and lowering blood sugar and reducing fat.

[0006] To achieve the above object, the present invention provides the following technical solution: a method for preparing Fucha composite rice flour, the specific steps are as follows: Mix rice and Fucha soup in a ratio of 1:15-20, steam until cooked, and obtain Fucha rice; The Fucha rice is freeze-dried, crushed, and sieved to obtain Fucha composite rice flour.

[0007] Furthermore, the rice is selected from one of red rice, millet and rice.

[0008] Furthermore, the rice is millet.

[0009] Furthermore, the Fu tea soup is prepared by the following steps: The Fuzhuan tea is crushed and passed through a 100-200 mesh sieve to obtain Fuzhuan tea dry powder.

[0010] Mix the dry Fuzhuan tea powder and water in a ratio of 1:100-200, boil at 70℃-100℃ for 20min-40min, and filter to obtain the Fuzhuan tea soup.

[0011] Further, in the step of mixing rice and Fucha soup in a ratio of 1:15-20, and steaming to obtain Fucha rice: the steaming time is 20min-30min.

[0012] Further, in the step of freeze-drying, crushing and sieving the Fucha rice to obtain Fucha composite rice noodles: the freeze-drying time is 24 h to 48 h, and the sieving mesh number is 100 to 200 meshes.

[0013] The present invention also provides a Fucha compound rice noodle, which is prepared by the above-mentioned preparation method. The eGI value of the Fucha compound rice noodle is 59.89±2.39~65.53±1.53, the content of fast-digestible starch in the Fucha compound rice noodle is 17.89±0.95~25.30±0.41, and the content of slow-digestible starch is 25.68 ± 0.37~27.01±0.88, and the resistant starch content was 49.01±2.39~55.10±1.26.

[0014] The invention also provides a food for regulating the glucose absorption level in the intestinal tract, comprising the above-mentioned Fucha composite rice flour.

[0015] The present invention also provides a Fucha rice flour composite meal replacement powder, comprising the above-mentioned Fucha rice flour, konjac flour and steviol glycoside, wherein the konjac flour content is 0.5% to 2% of the mass of the Fucha rice flour, and the steviol glycoside content is 0.01% to 0.02% of the mass of the Fucha rice flour.

[0016] Furthermore, when eating, add water with a temperature of 70°C to 100°C to the Fucha rice flour composite meal replacement powder, the amount of water added is 1 to 2 times the mass of the Fucha rice flour composite, stir to obtain a paste, and then eat.

[0017] Compared with the prior art, the present invention has at least the following beneficial effects: The invention provides a method for preparing a Fucha compound rice flour, wherein the Fucha soup is mixed with rice, and after steaming, the Fucha compound rice flour is prepared through the steps of freezing, drying, grinding, sieving, etc., and the blood sugar and lipid lowering effect of Fucha brick tea is fully applied to the processing and production of daily staple rice, so as to prepare a Fucha compound rice flour that can be stored and eaten for a long time. Fucha brick tea is rich in a variety of bioactive ingredients such as polysaccharides and polyphenols, and rice is rich in nutrients such as carbohydrates, proteins, and lipids. The Fucha compound rice flour obtained by the above-mentioned treatment method after the composite Fucha soup has the ability to downregulate the expression level of intestinal sodium-glucose cotransporter (SGLT1, SGLT2) and glucose transporter (GLUT2) mRNA under the interaction between Fucha brick tea and rice, thereby inhibiting starch digestibility, making the Fucha compound rice flour a medium GI or low GI food, which has a unique taste and balanced nutrition, and can regulate intestinal flora, reduce blood sugar and reduce fat.

[0018] The Fuzhuan tea selected by the present invention is rich in nutrition and is a very distinctive post-fermented black tea. It is rich in multiple functional active ingredients. The Eurotium cristatum (EC) grown and reproduced in the tea can greatly increase the content of each effective ingredient in the tea, so that in addition to the medicinal value of anti-oxidation, anti-inflammatory and improving human immunity that all teas have, the Fuzhuan tea also has the unique effects of lowering blood pressure, lowering blood lipids, promoting the proliferation of intestinal probiotics, regulating the intestinal microenvironment and strengthening intestinal function.

[0019] Furthermore, tea leaves can be steamed in hot water to better release the bioactive ingredients such as gelatinous substances, tea polysaccharides, tea polyphenols, etc. hidden deep inside, and then mixed with rice in a certain proportion and steamed, and then freeze-dried to prepare Pu'er tea composite rice flour, which greatly increases the content of slowly digestible starch and resistant starch in rice, reduces the content of rapidly digestible starch, and can significantly reduce the GI value of rice.

[0020] In the present invention, water is used as a solvent, and a hot water bath and suction filtration are performed to obtain a Fu tea soup rich in biologically active ingredients of Fu tea, thereby saving raw materials and improving production efficiency. At the same time, the use of chemical reagents is avoided in the production process, thereby eliminating the adverse effects of chemical reagents. The invention fully retains the biologically active substances of the Fucha compound rice flour through the operation of steaming and then freeze-drying, so that the prepared Fucha compound rice flour is convenient for transportation and storage and has good solubility and dissolution speed.

[0021] The invention provides a kind of Fucha compound rice noodles, which applies the blood sugar and lipid lowering effect of Fucha brick tea to the processing and production of daily staple rice, takes Fucha soup as the nutrition strengthening factor of rice, gives full play to the nutrition strengthening effect of Fucha soup on rice, and compounds rice starch, protein and Fucha brick tea polysaccharide, theanine, tea polyphenols and other bioactive ingredients, greatly improves the nutritional value, reduces the digestibility of rice (low digestibility according to hydrolysis index comparison), reduces the content of fast-digestible starch, increases the content of slowly-digestible starch and resistant starch, thereby significantly reducing the GI value of rice, and the glycemic index shows a significantly decreasing trend, which is helpful to control the steady state of postprandial blood sugar level. The invention provides a tuckahoe tea rice flour composite meal replacement powder. No chemical reagent is used in the preparation process of the meal replacement powder, no chemical residue is generated, the powder is green and pollution-free, and the nutritional ingredients are balanced and rich. The preparation process is simple and easy, and the powder meets environmental protection requirements. The powder can be brewed and eaten immediately, and can adapt to the fast-paced life of modern people. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Flavonoid content of red rice, millet, rice, Fuzhuan tea-red rice, Fuzhuan tea-millet, and Fuzhuan tea-rice; Figure 2 Polyphenol content of red rice, millet, rice, Fuzhuan tea-red rice, Fuzhuan tea-millet, and Fuzhuan tea-rice; Figure 3 In vitro digestion and hydrolysis experiments of starch in red rice, millet, rice, Fuzhuan tea-red rice, Fuzhuan tea-millet, and Fuzhuan tea-rice; Figure 4 Initial and final weights of mice; Figure 5 Effects of FTE, RR, FTE-RR, M, FTE-M, R and FTE-R on serum TC (A), TG (B), HDL-C (C) and LDL-C (D) levels in obese mice; Figure 6 Effects of FTE, RR, FTE-RR, M, FTE-M, R, and FTE-R on the abundance of intestinal microbiota at the phylum level in high-fat-fed mice; Figure 7 Effects of FTE, RR, FTE-RR, M, FTE-M, R and FTE-R on high-fat fed mice Firmicutes (Firmicutes) relative abundance (A), Bacteroidota (Bacteroidetes) relative abundance (B) and Firmicutes / Bacteroidota The influence of ratio (C); Figure 8 Effects of FTE, RR, FTE-RR, M, FTE-M, R and FTE-R on the relative expression of SGLT1 mRNA in the small intestine of high-fat fed mice; Fig. 9 Effects of FTE, RR, FTE-RR, M, FTE-M, R and FTE-R on the relative expression of SGLT2 mRNA in the small intestine of high-fat-fed mice; Fig.10 Effects of FTE, RR, FTE-RR, M, FTE-M, R and FTE-R on the relative expression of GLUT2 mRNA in the small intestine tissue of high-fat fed mice. DETAILED DESCRIPTION

[0023] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0024] The present invention provides a Fucha composite rice flour, and the specific preparation method is as follows: Step 1: Mix rice and Fucha soup in a ratio of 1:15-20 (m:v), steam until cooked, and obtain Fucha rice; Step 2: Freeze the Fucha rice for 3-4 hours and then freeze-dry it for 24-48 hours. After freeze-drying, crush it and pass it through a 100-200 mesh sieve to obtain Fucha composite rice flour.

[0025] Preferably, the rice is selected from one of red rice, millet and rice; Preferably, the rice is millet.

[0026] Preferably, the preparation method of Fucha soup is specifically as follows: 1) Choose Fuzhuan tea with abundant, bright and golden golden flowers.

[0027] 2) Grind the Fuzhuan tea into fine powder, pass it through a 100-200 mesh sieve to obtain Fuzhuan tea dry powder.

[0028] 3) Mix the dry Fuzhuan tea powder with water in a ratio of 1:100-200 (m:v), stir evenly, and boil at 70℃-100℃ for 20-40min to obtain the Fuzhuan tea soup. Filter out the tea residue and keep the Fuzhuan tea soup with bright color and mellow flavor.

[0029] The present invention also provides a Fucha rice flour composite meal replacement powder, comprising the above-mentioned Fucha rice flour, konjac flour and steviol glycoside, wherein the konjac flour content is 0.5% to 2% of the mass of the Fucha rice flour, and the steviol glycoside content is 0.01% to 0.02% of the mass of the Fucha rice flour.

[0030] When the above-mentioned Fucha rice flour composite meal replacement powder is consumed, the Fucha rice flour composite meal replacement powder is mixed with 70°C to 100°C water, stirred for 5 min to 10 min to make it into a uniform paste, and then it can be consumed.

[0031] Preferably, the added water content is 1 to 2 times the mass of the Fucha composite rice flour.

[0032] The above-mentioned stevioside is a natural sweetener extracted from the stevia plant of the Asteraceae family. It has high sweetness and low calories, and can be antioxidant and help lower blood sugar. Konjac flour is rich in konjac glucomannan, which also has the effects of lowering blood pressure, lowering blood lipids, and strengthening food functions. It can enrich the taste and flavor of food and strengthen the nutritional functional characteristics of this product.

[0033] Example 1 The invention provides a Fucha-millet composite rice flour, and the preparation method comprises the following steps: (1) Crush the Fuzhuan tea and pass it through a 200-mesh sieve to obtain the Fuzhuan tea dry powder.

[0034] (2) Mix the Fu brick tea and water in a ratio of 1:100 (m:v), boil at 100℃ for 40min, filter out the tea residue and keep the Fu brick tea.

[0035] (3) Mix the millet and the retained Fu'er tea soup in a ratio of 1:20 (m:v), stir evenly, and steam for 30 minutes to obtain the millet rice with the compound Fu'er tea soup.

[0036] (4) Freezing for 4 hours and then freeze-drying for 48 hours, crushing the freeze-dried product and passing it through a 200-mesh sieve to obtain a composite Fu tea water extract and a Fu tea-millet composite rice flour.

[0037] Example 2 The invention provides a Fucha-rice composite rice flour, and the preparation method comprises the following steps: (1) Crush the Fuzhuan tea and pass it through a 200-mesh sieve to obtain the Fuzhuan tea dry powder.

[0038] (2) Mix the Fu brick tea and water in a ratio of 1:100 (m:v), boil at 100℃ for 40min, filter out the tea residue and keep the Fu brick tea.

[0039] (3) Mix the rice with the retained Fu'er tea soup in a ratio of 1:20 (m:v), stir evenly, and steam for 30 minutes to obtain the rice with the compound Fu'er tea soup.

[0040] (4) Freezing for 4 hours and then freeze-drying for 48 hours, crushing the freeze-dried product and passing it through a 200-mesh sieve to obtain a Fucha-rice composite rice flour containing a composite Fucha water extract.

[0041] Example 3 The invention provides a Fucha-red rice composite rice flour, and the preparation method comprises the following steps: (1) Crush the Fuzhuan tea and pass it through a 200-mesh sieve to obtain the Fuzhuan tea dry powder.

[0042] (2) Mix the Fu brick tea and water in a ratio of 1:100 (m:v), boil at 100℃ for 40min, filter out the tea residue and keep the Fu brick tea.

[0043] (3) Mix the red rice with the retained Fu'er tea soup in a ratio of 1:20 (m:v), stir evenly, and steam for 30 minutes to obtain the red rice with the Fu'er tea soup.

[0044] (4) Freezing for 4 hours and then freeze-drying for 48 hours, crushing the freeze-dried product and passing it through a 200-mesh sieve to obtain a composite Fu tea water extract of Fu tea-red rice composite rice flour.

[0045] Example 4 The invention provides a Fucha-millet composite rice flour, and the preparation method comprises the following steps: (1) Crush the Fuzhuan tea and pass it through a 100-mesh sieve to obtain the Fuzhuan tea dry powder.

[0046] (2) Mix the Fu brick tea and water in a ratio of 1:200 (m:v), boil at 70℃ for 30 min, filter out the tea residue and keep the Fu brick tea.

[0047] (3) Mix the millet and the retained Fu'er tea soup in a ratio of 1:15 (m:v), stir evenly, and steam for 20 minutes to obtain the millet rice with the compound Fu'er tea soup.

[0048] (4) Freezing for 3 hours and then freeze-drying for 30 hours, crushing the freeze-dried product and passing it through a 100-mesh sieve to obtain a Fucha-millet composite rice flour containing a composite Fucha water extract.

[0049] Example 5 The invention provides a Fucha-millet composite rice flour, and the preparation method comprises the following steps: (1) Crush the Fuzhuan tea and pass it through a 150-mesh sieve to obtain the Fuzhuan tea dry powder.

[0050] (2) Mix the Fu brick tea and water in a ratio of 1:150 (m:v), boil at 80℃ for 20 min, filter out the tea residue and keep the Fu brick tea soup.

[0051] (3) Mix the millet and the retained Fu'er tea soup in a ratio of 1:18 (m:v), stir evenly, and steam for 25 minutes to obtain the millet rice with the compound Fu'er tea soup.

[0052] (4) Freezing for 3.5 hours and then freeze-drying for 24 hours, crushing the freeze-dried product and passing it through a 150-mesh sieve to obtain a composite Fu tea water extract and a Fu tea-millet composite rice flour.

[0053] Comparative Example 1 The blank controls of Examples 1 to 3 were set up, and the preparation steps of red rice flour, millet flour and rice flour were as follows: (1) Mix red rice, millet and rice with water in a ratio of 1:20 (m:v), stir evenly, and steam for 30 minutes to obtain rice, red rice and millet rice.

[0054] (2) Freeze for 4 hours and then freeze-dry for 48 hours. After freeze-drying, grind the mixture and pass it through a 200-mesh sieve to obtain red rice flour, millet flour and rice flour.

[0055] The physical properties and digestive characteristics of the Fucha composite rice noodles prepared in Examples 1 to 3 were measured, and the effects of the Fucha soup in the Fucha composite rice noodles on the digestive characteristics of rice starch, GI value, etc. were analyzed based on the experimental results. The functional evaluation of the Fucha composite rice noodles was carried out from the aspects of blood lipid level, intestinal flora, and intestinal SGLT1 / SGLT2 / GLUT2 mRNA expression level through animal experiments, thereby revealing the nutritional enhancement effect of the Fucha soup in the preparation of the Fucha composite rice noodles.

[0056] (I) The effects of adding Fucha soup on the antioxidant components and in vitro digestibility of starch in Fucha rice noodles were investigated through physicochemical property determination experiments, and the in vivo function of Fucha rice noodles was evaluated through animal experiments.

[0057] (1) Determination of crude flavonoids The determination of crude flavonoids was carried out by UV spectrophotometry. The extraction was carried out in the same way as the polyphenol extraction step. Then 100 mg of rutin was dissolved in 70% ethanol solution and the volume was fixed to 100 mL. The concentration of the standard stock solution was 1 mg / mL, and the concentration was diluted to 0, 50, 100, 200, 400, and 800 ug / mL. 1 mL of sample extract was added to 100 uL of 5% sodium nitrite solution, shaken and allowed to react for 6 minutes, 100 uL of 10% aluminum nitrate solution was added, shaken and allowed to react for 6 minutes, and then 1 mL of 4% NaOH solution was added. The absorbance was measured at a wavelength of 510 nm.

[0058] The results are as follows Figure 1 As shown, compared with red rice, the flavonoid content of Fuzhuan Tea-red rice increased significantly; compared with millet, the flavonoid content in Fuzhuan Tea-millet increased significantly; compared with rice, the flavonoid content in Fuzhuan Tea-rice increased significantly. It can be seen that the present invention can retain the biologically active component flavonoids in Fuzhuan Tea to a certain extent. The efficacy of flavonoids is multifaceted. It is a very strong antioxidant that can effectively remove oxygen free radicals in the body. The antioxidant effect can prevent cell degeneration and aging. Eating Fuzhuan Tea composite rice flour can help obese people effectively remove free radicals from the body and reduce the damage of free radicals to the body. Obese people eat more foods with strong antioxidant effects, which can not only help promote body metabolism, but also minimize the damage caused by oxidation to the body.

[0059] (2) Determination of polyphenols shall refer to GB / T 8313-2018.

[0060] The results are as follows Figure 2 As shown in the figure, compared with red rice, the polyphenol content of Fuzhuan Tea-red rice has increased to a certain extent; compared with millet, the polyphenol content in Fuzhuan Tea-millet has increased significantly, and the polyphenol content of Fuzhuan Tea-rice is also higher than that of rice. It can be seen that a certain amount of polyphenols in Fuzhuan Tea is retained during the preparation of Fuzhuan Tea-red rice, Fuzhuan Tea-millet and Fuzhuan Tea-rice. Polyphenols have the effects of anti-oxidation, strengthening blood vessel walls, promoting gastrointestinal digestion, regulating lipid metabolism and accelerating energy consumption. Rice flour combined with Fuzhuan Tea has a certain auxiliary effect on weight loss, which can reduce the fat content in the body and thus regulate obesity.

[0061] (3) In vitro starch digestion experiment Experimental steps for in vitro digestion of starch and glycemic index: The GI value of the sample was determined according to the Englyst method. Weigh 0.5 g of the sample into a centrifuge tube, add 20 mL of phosphate buffer, mix thoroughly, and adjust the pH value of the solution to 1.5 with 0.1 mol / L HCl solution. Mix again and add 0.2 mL of protease solution (115 U / mL), react in a 37 ℃ water bath for 30 min, and then cool to room temperature. Use 0.1 mol / L NaOH solution to adjust the pH value of the solution to 6.9, then add 10 mL of porcine pancreatic a-amylase solution (110 U / mL) and 40 uL of saccharifying enzyme solution (10000 U / mL), and then adjust the volume to 40 mL with phosphate buffer. Place the centrifuge tube in a constant temperature shaking water bath at 37 ℃ for 90 min. 1 mL of the supernatant was taken, and after stopping the enzymatic reaction, the glucose content was determined by the 3,5-dinitrosalicylic acid (DNS) method. The glycemic index of the sample was calculated by comparing it with white bread (GI=100).

[0062] The results of in vitro digestion and hydrolysis experiments of starch of red rice, millet, rice, Fuzhuan tea-red rice, Fuzhuan tea-millet and Fuzhuan tea-rice are as follows Figure 3As shown in the figure, the digestion and decomposition of the human digestive tract are simulated, and the glucose concentration in the hydrolyzate is measured. A line graph of the percentage of starch hydrolysis and time can be drawn. Within 0-20 min, the percentage of starch hydrolysis of red rice, millet and rice gradually rises to about 60% and then gradually tends to a stable upward trend. The highest percentage of starch hydrolysis can reach about 80%; the starch hydrolysis rate of Fuzhuan tea-red rice, Fuzhuan tea-millet and Fuzhuan tea-rice rises to about 25% and then tends to a stable trend. The starch hydrolysis percentage increases slowly from 50 to 90 min, and the highest percentage of starch hydrolysis is only about 50%. According to the area under the curve analysis, the starch digestion and hydrolysis rate of red rice is the highest, followed by rice, and the starch hydrolysis ability of millet is lower than that of red rice and rice; the starch digestion and hydrolysis rate of Fuzhuan tea-red rice is the highest, followed by Fuzhuan tea-rice, and the starch hydrolysis rate of Fuzhuan tea-millet is the lowest. It can be seen that compound Fuzhuan tea can reduce the starch hydrolysis rate of rice.

[0063] a. Calculation method of estimated glycemic index (eGI): Based on the above-mentioned in vitro digestion and hydrolysis experimental data of starch, a line graph of starch hydrolysis rate and time is drawn. The area under the curve represents the effect of food digestion on blood sugar. White bread is used as the reference standard, and the hydrolysis rate of white bread is defined as 100. According to the relationship between eGI and hydrolysis index (HI), the eGI value of the sample is calculated.

[0064] HI = area under the digestion curve of different starches (0-120 min) × 100 / area under the digestion curve of standard substances (0-120 min).

[0065] Calculation formula: HI (%) = ×100% eGI = 39.71+0.549×HI The results are shown in Table 1. The eGI values ​​of red rice, millet and rice without Fuzhuan tea were all higher than 70, which were high GI foods. After Fuzhuan tea was added, the HI and eGI values ​​of Fuzhuan tea-red rice, Fuzhuan tea-millet and Fuzhuan tea-rice were significantly reduced (p<0.05), and the eGI values ​​were between 55 and 70, which were medium GI foods. It can be seen that Fuzhuan tea can reduce the GI value of rice. After rice is added with Fuzhuan tea, it can not only ensure a slower digestion speed after a meal, but also reduce the body's hunger, inhibit blood sugar increase, and maintain blood sugar homeostasis, which is suitable for obese people and diabetic patients.

[0066]

[0067] Note: The experimental results are expressed as mean ± standard deviation (n=3), and different letters indicate significant differences among the groups ( p <0.05).

[0068] b. Determination of starch components: Englyst et al. classified starch in food into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) based on the difference in the digestion speed of starch in the human small intestine. Studies have shown that SDS can be slowly digested and continuously release energy, and has a low GI value. Foods made with SDS, RS and dietary fiber as the main ingredients can significantly reduce the digestion speed of food, lower blood sugar after meals, and reduce hunger.

[0069] Calculation formula: RDS (%) =

[0070] SDS(%)= ×100% RS(%)= ×100% The results are shown in Table 2. The RDS content of red rice is the highest, followed by rice, and the RDS content of millet is lower than that of red rice and rice. Compared with red rice, millet and rice, after compounding with Fuzhuan Tea, the RDS content of Fuzhuan Tea-red rice, Fuzhuan Tea-millet and Fuzhuan Tea-rice was significantly reduced, and the SDS and RS contents were significantly increased. Eating starchy foods that digest too quickly is not only conducive to the synthesis of fat, but also increases people's appetite. Choosing Fuzhuan Tea compound rice noodles with slow digestion can solve this problem well. The starch in Fuzhuan Tea compound rice noodles is digested slowly, and the glucose contained in it enters the blood little by little, which will not cause a large amount of insulin release, thereby reducing the opportunity for fat synthesis. Long-term consumption can regulate the body's lipid metabolism and achieve the effect of lowering blood lipids. It can also keep people full for a long time, reduce the desire to eat snacks, and will not overeat at the next meal. Fuzhuan Tea compound rice noodles have great edible value for obese people.

[0071]

[0072] Note: The experimental results are expressed as mean ± standard deviation (n=3), and different letters indicate significant differences among the groups ( p <0.05).

[0073] (4) Animal experiment procedures 90 C57 mice (18-21 g) were housed in an artificially controlled laboratory environment with good sanitation and ventilation conditions, constant temperature of 22±2℃, constant humidity of 55%-65%, and 12h day and night rotation lighting. During the experiment, mice had free access to tap water. Before the intervention test, the mice were adaptively raised for one week. After one week, the 90 mice were randomly divided into 9 groups, with 10 mice in each group. The group names and intervention methods were as follows: 90 male C57BL / 6J mice were randomly divided into normal diet group (ND), high-fat diet group (HFD), Fuzhuan tea soup group (FTE), red rice group (RR), millet group (M), rice group (R), Fuzhuan tea-red rice group (FTE-RR), Fuzhuan tea-millet group (FTE-M) and Fuzhuan tea-rice group (FTE-R) according to their average body weight. The mice in the normal diet group were fed with normal feed, the mice in the high-fat diet group and the Fuzhuan tea soup group were fed with high-fat feed (containing 30% lard), the mice in the red rice group, the millet group, the rice group, the Fuzhuan tea-red rice group, the Fuzhuan tea-millet group, and the Fuzhuan tea-rice group were fed with high-fat feed (containing 30% lard) with 25.6% corresponding rice (replacing the flour in the high-fat feed), and the mice in the Fuzhuan tea soup group were fed with 400 g of lard on the basis of the high-fat diet. The mice were intervened with Fucha decoction at a dose of 200 mg / kg for 10 consecutive weeks, during which time the mice were ensured to have sufficient feed and drinking water every day. The weight of the mice was recorded once a week, and the mice were fasted for 10 hours before being formally killed. Then a series of indicators including four blood lipids were measured using a total cholesterol (TCH / T-CHO) assay kit (A111-1-1), a triglyceride (TG) assay kit (A110-1-1), a high-density lipoprotein cholesterol (HDL-C) assay kit (A112-1-1), and a low-density lipoprotein cholesterol (LDL-C) assay kit (A113-1-1).

[0074] The results are as follows Figure 4 As shown in the figure, the initial weights of mice in each group were similar and there was no significant difference. After 10 weeks of dietary intervention, the weight of mice in the HFD group continued to increase, and the weight of mice in the FTE group was close to that of the ND group. There was no significant difference in the weight of mice in the RR group, the M group, and the R group compared with the HFD group; after the intervention of Fuzhuan Tea-Red Rice, Fuzhuan Tea-Millet, and Fuzhuan Tea-Rice diets, there was a significant difference in the weight of mice in the HFD group, and they were all lower than the HFD group. This shows that rice compound Fuzhuan tea can reduce the weight of obese people, and long-term consumption can help obese people maintain a healthy body weight.

[0075] Note: The experimental results are expressed as mean ± standard deviation (n=8), and there is a significant difference between the HFD group and the p <0.05) is indicated by (*), ( p <0.01) is indicated by (**), ( p <0.001) is indicated by (***), (p <0.0001) is indicated by (****).

[0076] The results are as follows Figure 5 As shown in the figure, the TC, TG, HDL-C and LDL-C levels in the serum of mice in the HFD group were significantly higher than those in the ND group, indicating that a 10-week high-fat diet would cause dyslipidemia in mice. The TC content of mice in the FTE group was close to that of the ND group. After 10 weeks of intervention with Fuzhuan Tea-Red Rice, Fuzhuan Tea-Millet and Fuzhuan Tea-Rice diets, the TC, TG, HDL-C and LDL-C levels of mice were lower than those in the HFD group. It can be seen that Fuzhuan Tea-Red Rice, Fuzhuan Tea-Millet and Fuzhuan Tea-Rice can alleviate the state of dyslipidemia in mice. Eating Fuzhuan Tea compound rice flour can regulate and improve the function of dyslipidemia metabolism in obese people. Dyslipidemia is closely related to diseases such as atherosclerosis, heart disease, and abnormal renal function. Fuzhuan Tea compound rice flour can reduce the probability of these diseases in obese people.

[0077] (5) 16S rRNA determination of intestinal flora in mouse colon contents 50-100 mg of mouse colon contents were collected, and DNA of mouse colon flora was extracted using a genomic DNA isolation kit, and the quality of the extracted DNA was tested by 1% agarose gel electrophoresis. The V4 variable region was amplified by polymerase chain reaction (PCR) using specific primers 338F (5'-ACTCCTACGGGAGGCAGCAG-3') and 806R (5'-GGACTACHVGGGTWTCTAAT-3'), and the amplification program was as follows: initial denaturation at 95°C for 3 min, 27 cycles of amplification (95°C denaturation for 30 s, 55°C annealing for 30 s, 72°C extension for 45 s), and finally 72°C extension for 10 min. The amplification system was: 4 μL FastPfu buffer, 2 μL deoxyribonucleoside triphosphates (dNTPs), 0.8 μL forward primer (5 μM), 0.8 μL reverse primer (5 μM), 0.4 μL FastPfu polymerase, 0.2 μL bovine serum albumin solution (5%), 10 ng template DNA, and then double distilled water was added to 20 μL. After the PCR product was recovered and purified, the amplicon library was pooled and sequenced on the MiSeg PE300 platform of Illumina. Subsequently, sequencing and related data analysis were completed on the platform of Shanghai Major Biotechnology Co., Ltd. (https: / / www.majorbio.com).

[0078] The results are as follows Figure 6 , 7As shown: like Figure 6 As shown, compared with the ND group mice, long-term intake of a high-fat diet reduced the diversity of the mouse intestinal flora, the diversity of the FTE group mice's intestinal flora was significantly improved, and compared with the rice group not compounded with Fu brick tea, the diversity of the intestinal flora of the rice group compounded with Fu brick tea was significantly improved. The diversity of intestinal flora is of great significance for the body to maintain a healthy state.

[0079] like Figure 7 Compared with the ND group, the HFD group mice that had long-term high-fat diet had intestinal Firmicutes The relative abundance of Firmicutes increased significantly ( p <0.01), Bacteroidota The relative abundance of (Bacteroidetes) decreased significantly ( p <0.001). Compared with the RR, M and R groups, the FTE, FTE-RR, FTE-M and FTE-R groups had significantly higher levels of leukemia after 10 weeks of dietary intervention. Bacteroidota The relative abundance of Firmicutes The relative abundance decreased. Firmicutes and Bacteroidota The ratio of represents the degree of disorder of intestinal flora to a certain extent. Fuzhuan tea-red rice, Fuzhuan tea-millet and Fuzhuan tea-rice can improve the disorder of intestinal flora in high-fat mice. Normal intestinal flora can regulate the permeability of intestinal epithelial cells, stimulate material metabolism and immune response, and keep the intestinal microenvironment in a steady state for a long time; once the intestinal flora is unbalanced, it causes changes in the steady state of the intestinal microenvironment, which will increase the risk of many diseases, especially gastrointestinal metabolic diseases. Fuzhuan tea compound rice noodles are a safe choice for obese people with unbalanced intestinal flora. They can effectively promote the growth of probiotics and maintain the balance of intestinal flora. Incorporating Fuzhuan tea compound rice noodles into daily diet is the key to maintaining intestinal health.

[0080] (6) Detection of genes related to sodium-glucose co-transporters (SGLT1, SGLT2) and glucose transporter (GLUT2) in mouse small intestinal tissue RNA extraction: 100 mg of small intestinal tissue and 1 mL of Trizol reagent were ground in a sterile enzyme-free tube, 200 μL of chloroform was added to the homogenized sample, centrifuged for 15 min, 500 μL of the upper aqueous phase was added to the isopropanol reagent in the same volume ratio in a new sterile enzyme-free test tube and vortexed to mix, centrifuged at 4 °C for 15 min, the supernatant was carefully discarded, 1 mL of 75% ethanol reagent was added to the test tube and washed twice, and finally the ethanol washing solution was discarded, the test tube was placed in a fume hood to evaporate the reagent, air-dried until the RNA was moist, and finally dissolved with DEPC water, and the RNA concentration was determined using an ultra-micro spectrophotometer. Reverse transcription: Prepare the reverse transcription solution system according to the instructions of the reverse transcription kit. Dilute the previously extracted RNA solution to an appropriate concentration, add it to the prepared reaction system, mix gently, and set the reverse transcription reaction conditions on the PCR instrument according to the instructions. Amplification: Dissolve the solid primers required for amplification according to the instructions of the amplification kit and dilute them to the appropriate concentration with sterile enzyme-free water, and then build a suitable amplification reaction system according to the instructions. Place the amplification reagent strip in the PCR instrument, set the conditions of the amplification reaction program, and save the data for subsequent analysis.

[0081] The primers used in the present invention are as follows:

[0082] The results are as follows Figures 8-10 As shown: like Figure 8 As shown in the figure, compared with the HFD group, the relative expression of SGLT1 mRNA in the small intestine tissue of mice fed with Fuzhuan tea-red rice, Fuzhuan tea-millet and Fuzhuan tea-rice diets for 10 weeks was reduced, and the relative expression of SGLT1 mRNA in the FTE group, RR group, FTE-RR group, M group, FTE-M group, R group and FTE-R group was down-regulated by 4.8, 2.1, 2.9, 2.6, 3.0, 1.1 and 2.7 times, respectively. SGLT1 is mainly expressed in the small intestine and mediates small intestinal glucose reabsorption. The reduction in the relative expression of SGLT1 mRNA can maintain the homeostasis of postprandial blood glucose level.

[0083] like Fig. 9As shown in the figure, compared with the HFD group mice, the expression level of SGLT2 mRNA in the small intestine tissue of the FTE group and FTE-M group mice was significantly downregulated (p<0.05), and the relative expression of SGLT2 mRNA in the FTE-RR, FTE-M and FTE-R groups of the compound Fucha soup was downregulated by 3.0, 4.0 and 3.0 times, respectively. The relative expression of SGLT2 mRNA in the RR, M and R groups of mice without compound Fucha soup was downregulated by 1.8, 2.1 and 1.7 times. The sodium-glucose cotransporter SGLT2 can promote the absorption of glucose in the small intestine. The downregulation of SGLT2 indicates that Fuzhuan tea can inhibit the expression level of SGLT2 mRNA, thereby reducing the absorption of glucose in the small intestine, reducing the absorption efficiency of glucose, and slowly digestible starch and resistant starch reaching the colon, which can alleviate obesity to a large extent.

[0084] like Fig.10 As shown, compared with the HFD group mice, the expression levels of GLUT2 mRNA in the FTE, FTE-RR, FTE-M and FTE-R groups were significantly decreased. The relative expression of GLUT2 mRNA in the FTE group mice decreased by 5.0 times, the relative expression of GLUT2 mRNA in the FTE-RR group mice decreased by 3.5 times, the relative expression of GLUT2 mRNA in the FTE-M group mice decreased by 3.8 times, and the relative expression of GLUT2 mRNA in the FTE-R group mice decreased by 3.1 times. Obesity is characterized by excessive obesity and abnormal upregulation of SGLT1, SGLT2 and GLUT2 mRNA expression, which promotes fat accumulation. Rice compound Fuzhuan tea can reduce body weight and downregulate the expression levels of SGLT1, SGLT2 and GLUT2 mRNA, so that obese people can maintain a healthy body weight and stable blood sugar levels after daily consumption.

Claims

1. A method for preparing Fucha composite rice flour, characterized in that: The specific steps are as follows: Mix rice and Fucha soup in a ratio of 1:15-20, steam until cooked, and obtain Fucha rice; The Fucha rice is freeze-dried, crushed, and sieved to obtain Fucha composite rice flour.

2. The method for preparing a Fucha composite rice flour according to claim 1, characterized in that: The rice is selected from one of red rice, millet and rice.

3. The method for preparing a Fucha composite rice flour according to claim 1, characterized in that: The rice is selected from millet.

4. The method for preparing a Fucha composite rice flour according to claim 1, characterized in that: The Fu tea soup is prepared by the following steps: The Fuzhuan tea is crushed and passed through a 100-200 mesh sieve to obtain a Fuzhuan tea dry powder; Mix the dry Fuzhuan tea powder and water in a ratio of 1:100-200, boil at 70℃-100℃ for 20min-40min, and filter to obtain the Fuzhuan tea soup.

5. The method for preparing a Fucha composite rice flour according to claim 1, characterized in that: In the step of mixing rice and Fucha soup in a ratio of 1:15-20, and steaming to obtain Fucha rice: the steaming time is 20 minutes to 30 minutes.

6. The method for preparing a Fucha composite rice flour according to claim 1, characterized in that: In the step of freeze-drying, crushing and sieving the Fucha rice to obtain the Fucha composite rice flour, the freeze-drying time is 24 h to 48 h, and the sieving mesh number is 100 to 200 meshes.

7. A Fucha compound rice flour, characterized in that: The preparation method according to any one of claims 1 to 6 is used to prepare the Fucha compound rice flour, wherein the eGI value of the Fucha compound rice flour is 59.89±2.39~65.53±1.53, the content of fast-digestible starch in the Fucha compound rice flour is 17.89±0.95~25.30±0.41, and the content of slow-digestible starch is 25.68 ± 0.37~27.01±0.88, and the resistant starch content was 49.01±2.39~55.10±1.

26.

8. A food for regulating the level of glucose absorption in the intestine, characterized in that: The invention comprises the Fu tea composite rice flour as described in claim 7.

9. A Fucha rice flour composite meal replacement powder, characterized in that: The invention comprises konjac flour, steviol glycoside and the Fucha compound rice flour according to claim 7, wherein the content of konjac flour is 0.5% to 2% of the mass of the Fucha compound rice flour, and the content of steviol glycoside is 0.01% to 0.02% of the mass of the Fucha compound rice flour.

10. The Fucha rice flour composite meal replacement powder according to claim 9, characterized in that: When eating, add water with a temperature of 70°C to 100°C to the Fucha rice flour composite meal replacement powder, the amount of water added being 1 to 2 times the mass of the Fucha rice flour composite, stir to obtain a paste, and then it is ready to eat.

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