Functional composition based on bran and preparation method thereof

Abstract

The invention relates to the technical field of nutritious food, in particular to a functional composition based on bran and a preparation method thereof, and the composition is prepared by mixing main material bran and auxiliary materials; the feed comprises the following components in parts by weight: 400-600 parts of bran, 150-250 parts of pea meal, 100-200 parts of soybean meal, 50-150 parts of wheat flour, 30-70 parts of crushed peanut kernels, 30-70 parts of crushed walnut kernels, 20-30 parts of crushed black sesame and 6-8 parts of a composite prebiotic solution. A safe and effective nutrition for relaxing bowel is provided for people with constipation, and the raw materials are treated by using technologies such as high-pressure steaming and infrared baking, so that nutritional ingredients of the raw materials can be reserved to the greatest extent, and the problem of contradiction between nutrient loss caused by high temperature and fiber softening requirements is solved.

Description

Technical Field

[0001] The invention relates to the technical field of nutritional foods, in particular to a bran-based functional composition and a preparation method thereof. Background Art

[0002] The refinement of modern diet leads to insufficient dietary fiber intake (the average daily intake for adults is only 15g, which is lower than the recommended standard of 25-30g), which makes many people prone to constipation. This requires additional dietary fiber supplementation, but traditional high-fiber foods generally have problems such as rough taste and low absorption rate, which requires taking some processed health products to help solve the problem. There are many types of dietary fiber supplements on the market, and the effects are mixed.

[0003] The classic work of traditional Chinese medicine, Compendium of Materia Medica, records that bran can "moisten bowel movements, treat dysentery, eliminate jaundice, and is very beneficial for the elderly when cooked into porridge."

[0004] However, during the processing and application process, it was found that the existing high-temperature processing technology (such as baking and puffing) caused the loss rate of heat-sensitive nutrients such as prebiotics and vitamins in the raw materials to be as high as 40-60%, and failed to achieve effective softening of the fiber structure. This will have a great impact on the final effect of the product, and it is also impossible to effectively improve the utilization rate of raw materials and control costs. Conventional high-temperature treatment (>120°C) can soften the fiber, but it accelerates lipid oxidation (the peroxide value increases to more than 0.3g / 100g) and destroys the structure of prebiotics such as oligofructose; low-temperature processing (<80°C) can retain nutrition, but it cannot activate the conversion of bound dietary fiber in the bran, resulting in a soluble fiber ratio of less than 30% (the ideal value needs to be ≥50%).

[0005] This requires optimization and improvement of the raw material processing technology of dietary fiber to resolve the contradiction between nutritional loss caused by high temperature and the need for fiber softening. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a functional bran-based composition and a preparation method thereof, so as to provide a safe and effective intestinal moisturizing and laxative nutrient for people suffering from constipation. The raw materials are processed by technologies such as high-pressure steaming and infrared baking, which can retain the nutritional components of the raw materials to the greatest extent, thus solving the contradiction between nutritional loss caused by high temperature and the need for fiber softening.

[0007] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0008] A bran-based functional composition, which is prepared by mixing bran as a main ingredient with auxiliary ingredients;

[0009] The components include, by weight, 400-600 parts of bran, 150-250 parts of pea flour, 100-200 parts of soybean flour, 50-150 parts of wheat flour, 30-70 parts of crushed peanuts, 30-70 parts of crushed walnut kernels, 20-30 parts of crushed black sesame seeds and 6-8 parts of compound prebiotic solution.

[0010] Preferably, the composite prebiotic solution is composed of 0.5% inulin and 0.2% oligofructose dissolved in 5% maltodextrin solution, and the total solid content is 5.7%.

[0011] Preferably, the dosage of each component in the composition is as follows: pea flour: bran ≤ 0.4; soybean flour: bran ≤ 0.3; nuts: bran ≤ 0.2; black sesame: bran ≤ 0.05; wherein the nuts are crushed peanuts and walnut kernels.

[0012] The method for preparing any one of the above-mentioned bran-based functional compositions comprises the following steps:

[0013] S1, microwave pretreated bran;

[0014] S2, mixing the bran processed in step S1 with pea flour and soybean flour according to a formula ratio and performing two-stage high-pressure steaming to obtain a mixture 1;

[0015] S3, subjecting the mixture 1 obtained in step S2 to graded cooling and wall breaking treatment;

[0016] S4, nut pretreatment: peanuts are fried at 160°C for 12-15 minutes, walnut kernels are baked at 150°C for 10 minutes using an infrared grain dryer, then the temperature is lowered to 120°C and baked for 20 minutes, then the peanuts and walnut kernels are crushed and mixed to obtain nut crumbs, and then sprayed with 0.5% trehalose-phytic acid composite liquid and immersed for 30 seconds to obtain mixed nut crumbs;

[0017] S5, adding the mixture 1 after the cell wall breaking treatment in step S3 and the mixed nut pieces obtained in step S4 into a frying pan, controlling the stirring temperature to be 47-53° C. and the stirring speed to be 15 r / min; adding the composite prebiotic solution in the form of spray three times during the slow frying process, and finally completing the slow frying and mixing to obtain a finished composition;

[0018] S6, packaging the finished product of the composition obtained in S5 for storage.

[0019] Preferably, the specific operation of microwave pretreatment of bran in step S1 is: using a tunnel microwave processor, spreading the bran on a conveyor belt with a thickness of ≤3 cm, setting the microwave frequency to 2450 MHz, the power density to 5 W / g, the processing time to 2 to 3 min, the microwave cavity temperature to 70 to 75° C., and the conveyor belt speed to 0.5 m / min.

[0020] Preferably, the specific operation of the two-stage high-pressure steaming in step S2 includes the following steps:

[0021] S21, mixing the pretreated bran with pea flour and soybean flour according to the formula ratio and putting them into a rotary pressure steaming kettle, with the rotation speed of 8r / min, the steam pressure of 80kPa and the temperature of 116°C, and steaming at a constant temperature for 10min;

[0022] S22, reduce the steam pressure to 50 kPa and the temperature to 98 °C and maintain for 25 min.

[0023] Preferably, the specific operation of graded cooling in step S3 is: the first-level cooling adopts natural cooling, reducing the temperature from 80°C to 50°C, and the second-level cooling adopts forced air cooling, reducing the temperature from 50°C to 20°C; the wall breaking treatment is performed simultaneously during the second-level cooling.

[0024] Preferably, the cell wall breaking treatment in step S3 is specifically performed by using an ultrasonic cell wall breaking device at a frequency of 3.8-4.2 kHz and a power density of 0.3 W / cm 2 The mixture was treated in a pulse mode for 20 min under the same conditions so that the particle size D50 of the dietary fiber in the treated mixture 1 was ≤50 μm.

[0025] Preferably, in step S5, the composite prebiotic solution is sprayed three times at the 5th minute, the 15th minute and the 25th minute after the start of frying, respectively, and the amount of each spray accounts for 30%, 40% and 30% of the total amount of the composite prebiotic solution.

[0026] Preferably, the composite prebiotic solution is sprayed using a high-pressure airflow atomization spray gun, and the atomized particle size is 20-50 μm.

[0027] Beneficial effects of the present invention:

[0028] The present invention realizes the golden ratio (DF=3:1) of dietary fiber (DF) and unsaturated fatty acids (UFA) by restricting the ratio between the components, organically combines modern food technologies such as ultrasonic wall breaking, infrared baking, and prebiotic activation, and has a significant breakthrough in solving the contradiction between nutritional loss caused by high temperature and the need for fiber softening.

[0029] The present invention adopts tunnel-type continuous processing to improve efficiency, which can increase the dissolution rate of β-glucan in the treated bran by 40%, and control the moisture content at 8-10%. It also adopts two-stage pressure gradient control to prevent excessive fiber degradation, and can increase the softening degree of dietary fiber to 85%.

[0030] In the present invention, walnut kernels are baked in an infrared grain dryer, and the wavelength (wavelength 2.5-3.5 μm) is used to match the heat absorption characteristics of nuts to reduce oxidation. Trehalose forms a glassy protective film to wrap the surface of the material, isolate oxygen and moisture penetration, and delay lipid oxidation reactions. Phytic acid, as a natural chelating agent, combines with metal ions (such as Fe2+, Cu2+) to block the catalytic effect of free radical chain reactions. Trehalose has a small molecular weight (378.3 Da) and can quickly penetrate into the cell gap within 30 seconds, bind water molecules through hydrogen bonds, and stabilize the cell membrane structure. Phytic acid enhances affinity for cell walls under acidic conditions (pH≤4.5), and synergistically improves the attachment rate of antioxidant components. 30 seconds of immersion can ensure that the solution evenly covers the surface of the material, while avoiding long-term immersion that causes nutrient loss or tissue softening. After treatment, the peroxide value (POV) of the material can be reduced to below 0.12g / 100g (national standard ≤0.25g / 100g), the acid value increase is reduced by 60%, the generation of lipid oxidation products (such as malondialdehyde) is reduced by more than 75%, and the shelf life can be extended and mold growth can be inhibited.

[0031] The present invention also has a good laxative effect in actual use, and combined with the composite prebiotics, it can regulate the intestinal flora, ensure that constipation can be effectively improved after taking it, and reduce the use of drugs. In addition, the trehalose and phytic acid used in the processing process are both food-grade raw materials, without the risk of chemical residues, and no secondary cleaning is required after dipping, and it can directly enter the drying or packaging process, reducing the process cost. DETAILED DESCRIPTION

[0032] In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments, and the contents mentioned in the implementation modes are not intended to limit the present invention.

[0033] Bran is rich in dietary fiber and is a good food for laxative and intestinal moisturizing. Its main function is to provide insoluble dietary fiber, improve the intestinal environment, laxative and intestinal moisturizing. And the β-glucan it contains is also called "immune gold", which plays an important role in immune regulation, anti-inflammatory, anti-tumor, and anti-oxidation.

[0034] Peas are rich in protein and have the effect of "harmony of the middle and lower qi", which helps to harmonize the spleen and stomach. Disharmony of the spleen and stomach is also an important factor in the formation of dry stools. They also contain high-chain starch (≥70%), which forms a gel network during high-pressure steaming, delays the release of nutrients, increases satiety, and can assist in defecation and increase protein nutrition.

[0035] Soybeans are rich in protein and have the effects of strengthening the spleen and stomach, clearing away heat and detoxifying, and can treat dysentery and abdominal distension. Defatted soybean powder can provide soybean isoflavones (≥0.5mg / g), inhibit intestinal lipid oxidation, and after wall-breaking treatment, it can increase the utilization rate of prebiotics, which can be used to improve the intestinal environment and assist in defecation.

[0036] Wheat flour is very sticky, and its main function is to balance the "crude and rough" feeling of bran and improve the taste. At the same time, it is combined with wheat bran and sprayed with prebiotic solution (inulin + oligofructose) in batches during the 50°C slow-frying stage to form a protective embedding structure, thereby reducing the loss rate of B vitamins at high temperatures.

[0037] The peanuts are baked in an oil bath at 160°C, and the monounsaturated fatty acids (oleic acid ≥ 50%) are combined with dietary fiber to improve intestinal lubricity.

[0038] Walnut kernels were infrared roasted in stages (150℃→120℃) to retain ω-3 fatty acids (α-linolenic acid ≥ 12%), and sprayed with trehalose-phytic acid composite liquid to inhibit the risk of oxidative rancidity.

[0039] Black sesame contains sesamin (≥0.3%) and lignans. After special processing, the particle size of black sesame is reduced to 20-50μm, which improves the efficiency of short-chain fatty acid production, enhances flavor and freshness, and improves taste.

[0040] Compound prebiotics can regulate intestinal flora. Compared with the group without additives, the proliferation rate of bifidobacteria increased by 3 orders of magnitude (detected by colony counting method, in vitro simulation measurement).

[0041] These ingredients are controlled to achieve the golden ratio of dietary fiber (DF) and unsaturated fatty acids (UFA) (DF=3:1) through the proportions of pea flour: bran ≤ 0.4; soybean flour: bran ≤ 0.3; nuts: bran ≤ 0.2; black sesame: bran ≤ 0.05. After being processed by the present technical solution, various effective ingredients are organically integrated, superimposed on the laxative effect, complement each other in health and nutrition, and are easily absorbed and delicious.

[0042] Example 1

[0043] The raw materials were weighed according to the formula: 400 kg bran, 150 kg pea flour, 100 kg soybean flour, 50 kg wheat flour, 30 kg crushed peanuts, 40 kg crushed walnut kernels, 20 kg crushed black sesame seeds and 6 kg compound prebiotic solution.

[0044] Preparation of composition

[0045] 1. Microwave pretreatment of bran: Use a tunnel microwave processor to spread the bran on a conveyor belt with a thickness of ≤3 cm. Set the microwave frequency to 2450 MHz, the power density to 5 W / g, the processing time to 2 to 3 min, the microwave cavity temperature to 70 to 75 °C, and the conveyor belt speed to 0.5 m / min.

[0046] 2. The bran treated in 1 is mixed with pea flour and soybean flour in a formula ratio and subjected to two-stage high-pressure steaming: the pretreated bran is mixed with pea flour and soybean flour in a formula ratio and put into a rotary pressure steaming kettle with a rotation speed of 8 r / min, the steam pressure is controlled to 80 kPa, the temperature is 116°C, and the mixture is steamed at a constant temperature for 10 min. The steam pressure is then reduced to 50 kPa, and the temperature is reduced to 98°C and maintained for 25 min to obtain a mixture 1.

[0047] 3. The mixture 1 obtained in 2 is subjected to graded cooling and wall breaking treatment: the first cooling adopts natural cooling from 80°C to 50°C, and the second cooling adopts forced air cooling from 50°C to 20°C; the wall breaking treatment is carried out simultaneously during the second cooling, using ultrasonic wall breaking equipment at a frequency of 3.8-4.2kHz and a power density of 0.3W / cm 2 The mixture was treated in a pulse mode for 20 min under the same conditions so that the particle size D50 of the dietary fiber in the treated mixture 1 was ≤50 μm.

[0048] 4. Nut pretreatment: fry peanuts at 160°C for 12-15 minutes, bake walnut kernels at 150°C for 10 minutes in an infrared grain dryer, then cool to 120°C and bake for 20 minutes, then grind and mix the peanuts and walnut kernels to obtain nut crumbs, spray with 0.5% trehalose-phytic acid composite liquid, and soak for 30 seconds to obtain mixed nut crumbs;

[0049] 5. Add the mixture 1 after the wall-breaking treatment in step 3 and the mixed nut pieces obtained in step 4 into a frying pan, control the stirring temperature to 47-53°C, and the stirring speed to 15r / min; during the slow frying process, spray the composite prebiotic solution three times using a high-pressure airflow atomization spray gun, with an atomized particle size of 20-50μm, and the three spraying times are respectively the 5th minute, the 15th minute, and the 25th minute after the start of frying, and the ratio of each spraying volume to the total amount of the composite prebiotic solution is 30%, 40%, and 30%. Finally, complete the slow frying and mixing to obtain the finished composite;

[0050] 6. The finished product of the composition obtained in S5 is packaged and stored.

[0051] Example 2

[0052] The raw materials were weighed according to the formula: 500 kg bran, 200 kg pea flour, 150 kg soybean flour, 100 kg wheat flour, 50 kg crushed peanuts, 50 kg crushed walnut kernels, 25 kg crushed black sesame seeds and 7 kg compound prebiotic solution.

[0053] Preparation of composition

[0054] 2. Microwave pretreatment of bran: Use a tunnel microwave processor to spread the bran on a conveyor belt with a thickness of ≤3 cm. Set the microwave frequency to 2450 MHz, the power density to 5 W / g, the processing time to 2 to 3 min, the microwave cavity temperature to 70 to 75 °C, and the conveyor belt speed to 0.5 m / min.

[0055] 2. The bran treated in 1 is mixed with pea flour and soybean flour in a formula ratio and subjected to two-stage high-pressure steaming: the pretreated bran is mixed with pea flour and soybean flour in a formula ratio and put into a rotary pressure steaming kettle with a rotation speed of 8 r / min, the steam pressure is controlled to 80 kPa, the temperature is 116°C, and the mixture is steamed at a constant temperature for 10 min. The steam pressure is then reduced to 50 kPa, and the temperature is reduced to 98°C and maintained for 25 min to obtain a mixture 1.

[0056] 3. The mixture 1 obtained in 2 is subjected to graded cooling and wall breaking treatment: the first cooling adopts natural cooling from 80°C to 50°C, and the second cooling adopts forced air cooling from 50°C to 20°C; the wall breaking treatment is carried out simultaneously during the second cooling, using ultrasonic wall breaking equipment at a frequency of 3.8-4.2kHz and a power density of 0.3W / cm 2 The mixture was treated in a pulse mode for 20 min under the same conditions so that the particle size D50 of the dietary fiber in the treated mixture 1 was ≤50 μm.

[0057] 4. Nut pretreatment: fry peanuts at 160°C for 12-15 minutes, bake walnut kernels at 150°C for 10 minutes in an infrared grain dryer, then cool to 120°C and bake for 20 minutes, then grind and mix the peanuts and walnut kernels to obtain nut crumbs, spray with 0.5% trehalose-phytic acid composite liquid, and soak for 30 seconds to obtain mixed nut crumbs;

[0058] 5. Add the mixture 1 after the wall-breaking treatment in step 3 and the mixed nut pieces obtained in step 4 into a frying pan, control the stirring temperature to 47-53°C, and the stirring speed to 15r / min; during the slow frying process, spray the composite prebiotic solution three times using a high-pressure airflow atomization spray gun, with an atomized particle size of 20-50μm, and the three spraying times are respectively the 5th minute, the 15th minute, and the 25th minute after the start of frying, and the ratio of each spraying volume to the total amount of the composite prebiotic solution is 30%, 40%, and 30%. Finally, complete the slow frying and mixing to obtain the finished composite;

[0059] 6. The finished product of the composition obtained in S5 is packaged and stored.

[0060] Example 3

[0061] The raw materials were weighed according to the formula: 600 kg bran, 240 kg pea flour, 180 kg soybean flour, 150 kg wheat flour, 60 kg crushed peanuts, 60 kg crushed walnut kernels, 25 kg crushed black sesame seeds and 8 kg compound prebiotic solution.

[0062] Preparation of the composition:

[0063] 3. Microwave pretreatment of bran: Use a tunnel microwave processor to spread the bran on a conveyor belt with a thickness of ≤3 cm. Set the microwave frequency to 2450 MHz, the power density to 5 W / g, the processing time to 2 to 3 min, the microwave cavity temperature to 70 to 75 °C, and the conveyor belt speed to 0.5 m / min.

[0064] 2. The bran treated in 1 is mixed with pea flour and soybean flour in a formula ratio and subjected to two-stage high-pressure steaming: the pretreated bran is mixed with pea flour and soybean flour in a formula ratio and put into a rotary pressure steaming kettle with a rotation speed of 8 r / min, the steam pressure is controlled to 80 kPa, the temperature is 116°C, and the mixture is steamed at a constant temperature for 10 min. The steam pressure is then reduced to 50 kPa, and the temperature is reduced to 98°C and maintained for 25 min to obtain a mixture 1.

[0065] 3. The mixture 1 obtained in 2 is subjected to graded cooling and wall breaking treatment: the first cooling adopts natural cooling from 80°C to 50°C, and the second cooling adopts forced air cooling from 50°C to 20°C; the wall breaking treatment is carried out simultaneously during the second cooling, using ultrasonic wall breaking equipment at a frequency of 3.8-4.2kHz and a power density of 0.3W / cm 2 The mixture was treated in a pulse mode for 20 min under the same conditions so that the particle size D50 of the dietary fiber in the treated mixture 1 was ≤50 μm.

[0066] 4. Nut pretreatment: fry peanuts at 160°C for 12-15 minutes, bake walnut kernels at 150°C for 10 minutes in an infrared grain dryer, then cool to 120°C and bake for 20 minutes, then grind and mix the peanuts and walnut kernels to obtain nut crumbs, spray with 0.5% trehalose-phytic acid composite liquid, and soak for 30 seconds to obtain mixed nut crumbs;

[0067] 5. Add the mixture 1 after the wall-breaking treatment in step 3 and the mixed nut pieces obtained in step 4 into a frying pan, control the stirring temperature to 47-53°C, and the stirring speed to 15r / min; during the slow frying process, spray the composite prebiotic solution three times using a high-pressure airflow atomization spray gun, with an atomized particle size of 20-50μm, and the three spraying times are respectively the 5th minute, the 15th minute, and the 25th minute after the start of frying, and the ratio of each spraying volume to the total amount of the composite prebiotic solution is 30%, 40%, and 30%. Finally, complete the slow frying and mixing to obtain the finished composite;

[0068] 6. The finished product of the composition obtained in S5 is packaged and stored.

[0069] Comparative Example 1

[0070] The raw materials were weighed according to the formula: 500 kg bran, 250 kg pea flour, 200 kg soybean flour, 120 kg wheat flour, 70 kg crushed peanuts, 30 kg crushed walnut kernels, 30 kg crushed black sesame seeds and 8 kg compound prebiotic solution.

[0071] Preparation of the composition:

[0072] 4. Microwave pretreatment of bran: Use a tunnel-type microwave processor to spread the bran on a conveyor belt with a thickness of ≤3 cm. Set the microwave frequency to 2450 MHz, the power density to 5 W / g, the processing time to 2 to 3 min, the microwave cavity temperature to 70 to 75 °C, and the conveyor belt speed to 0.5 m / min.

[0073] 2. The bran treated in 1 is mixed with pea flour and soybean flour in a formula ratio and subjected to two-stage high-pressure steaming: the pretreated bran is mixed with pea flour and soybean flour in a formula ratio and put into a rotary pressure steaming kettle with a rotation speed of 8 r / min, the steam pressure is controlled to 80 kPa, the temperature is 116°C, and the mixture is steamed at a constant temperature for 10 min. The steam pressure is then reduced to 50 kPa, and the temperature is reduced to 98°C and maintained for 25 min to obtain a mixture 1.

[0074] 3. The mixture 1 obtained in 2 is subjected to graded cooling and wall breaking treatment: the first cooling adopts natural cooling from 80°C to 50°C, and the second cooling adopts forced air cooling from 50°C to 20°C; the wall breaking treatment is carried out simultaneously during the second cooling, using ultrasonic wall breaking equipment at a frequency of 3.8-4.2kHz and a power density of 0.3W / cm 2 The mixture was treated in a pulse mode for 20 min under the same conditions so that the particle size D50 of the dietary fiber in the treated mixture 1 was ≤50 μm.

[0075] 4. Nut pretreatment: fry peanuts at 160°C for 12-15 minutes, bake walnut kernels at 150°C for 10 minutes in an infrared grain dryer, then cool to 120°C and bake for 20 minutes, then grind and mix the peanuts and walnut kernels to obtain nut crumbs, spray with 0.5% trehalose-phytic acid composite liquid, and soak for 30 seconds to obtain mixed nut crumbs;

[0076] 5. Add the mixture 1 after the wall-breaking treatment in step 3 and the mixed nut pieces obtained in step 4 into a frying pan, control the stirring temperature to 47-53°C, and the stirring speed to 15r / min; during the slow frying process, spray the composite prebiotic solution three times using a high-pressure airflow atomization spray gun, with an atomized particle size of 20-50μm, and the three spraying times are respectively the 5th minute, the 15th minute, and the 25th minute after the start of frying, and the ratio of each spraying volume to the total amount of the composite prebiotic solution is 30%, 40%, and 30%. Finally, complete the slow frying and mixing to obtain the finished composite;

[0077] 6. The finished product of the composition obtained in S5 is packaged and stored.

[0078] (The difference from Examples 1-3 is that the components are not constrained according to the ratio.)

[0079] Comparative Example 2

[0080] The difference from Example 2 is that no composite prebiotics are added to the formula, and no composite prebiotic solution is prepared in step S5.

[0081] Comparative Example 3

[0082] The difference from Example 2 is that all raw materials are mixed and then steamed at high temperature to obtain a comparative product.

[0083] The inulin content in Examples 1-3 and Comparative Example 3 was determined by HPLC, representing the retention rate of prebiotics. The test results showed that the inulin retention rates in Examples 1-3 were all greater than 90%, while the inulin retention rate in Comparative Example 3 was only 68%.

[0084] Comparative Example 4

[0085] The difference from Example 2 is that conventional baking (hot air circulation, baking at 30° C. for 30 minutes) is used for the pretreatment of nuts.

[0086] Test Example 1

[0087] High Performance Liquid Chromatography (HPLC): Targeting the specific components (β-glucan) in the soluble dietary fiber (SDF) in the sample, the proportion of SDF after softening is verified through chromatographic separation and quantitative analysis.

[0088] After softening, the samples were tested by centrifugation (4000 r / min×20 min).

[0089] The swelling capacity of the samples after softening was determined by the product expansion method.

[0090] The test results are shown in Table 1 below.

[0091] Table 1 Test results of dietary fiber softening degree in samples

[0092]

[0093]

[0094] Test Example 2

[0095] 1. Take the product of Example 1:

[0096] Ms. Chen, 46 years old, had dry stools for a long time. She took it once in the morning and evening. After 2 days of taking it, her bowel movements became smooth and her whole body felt relaxed.

[0097] Ms. Han, 29 years old, had dry stools after childbirth. She took it once in the morning and evening. After 2 days of consumption, her bowel movements became smoother and she no longer had bloating.

[0098] Mr. Sun, 82 years old, had dry stool for a long time. He took it once in the morning and evening. After taking it for 3 days, his bowel movements were smooth. After taking it for 2 weeks, he could maintain normal bowel movements even after stopping taking it.

[0099] 2. Take the product of Example 2:

[0100] Ms. Wang, 55 years old, had dry stools for a long time. She ate it once in the morning and evening. After 2 days of eating it, her bowel movements became smooth, her waist circumference decreased, and her whole body felt relaxed.

[0101] Ms. Song, 33 years old, had dry stools after childbirth. She took it once in the morning and evening. After 2 days of consumption, her bowel movements became smoother and she no longer had bloating.

[0102] Mr. Zhao, 95 years old, had dry stool for a long time. He took it once in the morning and evening. After 2 days of taking it, his bowel movements were smooth. After taking it for 2 weeks, he could maintain normal bowel movements even after stopping taking it.

[0103] 3. Taking the product of Comparative Example 1:

[0104] Ms. Chen, 51 years old, had dry stools for a long time. After taking it once in the morning and evening for 3 days, her bowel movements became smooth.

[0105] Ms. Jiang, 31 years old, had dry stools after childbirth. She took it once in the morning and evening. After 4 days of consumption, her bowel movements became smoother and she no longer had bloating.

[0106] Mr. Hou, 79 years old, had dry stool for a long time. He took it once in the morning and evening. After taking it for 3 days, his bowel movements were smooth. When he stopped taking it, he had mild constipation. After continuing to take it for 2 weeks, he was able to maintain normal bowel movements even after stopping taking it.

[0107] All technical features in this embodiment can be modified in appearance according to actual needs.

[0108] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present technical solution is within the protection scope of the present invention.

Claims

1. A functional composition based on bran, characterized in that: The composition is prepared by mixing bran as a main ingredient with auxiliary ingredients; The components include, by weight, 400-600 parts of bran, 150-250 parts of pea flour, 100-200 parts of soybean flour, 50-150 parts of wheat flour, 30-70 parts of crushed peanuts, 30-70 parts of crushed walnut kernels, 20-30 parts of crushed black sesame seeds and 6-8 parts of compound prebiotic solution.

2. The bran-based functional composition according to claim 1, characterized in that: The composite prebiotic solution is composed of 0.5% inulin and 0.2% oligofructose dissolved in 5% maltodextrin solution, and the total solid content is 5.7%.

3. The bran-based functional composition according to claim 2, characterized in that: The dosage of each component in the composition is as follows: pea flour: bran ≤ 0.4; soybean flour: bran ≤ 0.3; Nuts: bran ≤ 0.2; Black sesame: bran ≤0.05; nuts include crushed peanuts and walnut kernels.

4. The method for preparing the bran-based functional composition according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1, microwave pretreated bran; S2, mixing the bran processed in step S1 with pea flour and soybean flour according to a formula ratio and performing two-stage high-pressure steaming to obtain a mixture 1; S3, subjecting the mixture 1 obtained in step S2 to graded cooling and wall breaking treatment; S4, nut pretreatment: peanuts are fried at 160°C for 12-15 minutes, walnut kernels are baked at 150°C for 10 minutes using an infrared grain dryer, then the temperature is lowered to 120°C and baked for 20 minutes, then the peanuts and walnut kernels are crushed and mixed to obtain nut crumbs, and then sprayed with 0.5% trehalose-phytic acid composite liquid and immersed for 30 seconds to obtain mixed nut crumbs; S5, adding the mixture 1 after the cell wall breaking treatment in step S3 and the mixed nut pieces obtained in step S4 into a frying pan, controlling the stirring temperature to be 47-53° C. and the stirring speed to be 15 r / min; adding the composite prebiotic solution in the form of spray three times during the slow frying process, and finally completing the slow frying and mixing to obtain a finished composition; S6, packaging the finished product of the composition obtained in S5 for storage.

5. The method for preparing the bran-based functional composition according to claim 4, characterized in that: The specific operation of microwave pretreatment of bran in step S1 is: using a tunnel type microwave processor, spreading the bran on a conveyor belt with a thickness of ≤3 cm, setting the microwave frequency to 2450 MHz, the power density to 5 W / g, the treatment time to 2-3 min, the microwave cavity temperature to 70-75° C., and the conveyor belt speed to 0.5 m / min.

6. The method for preparing the bran-based functional composition according to claim 4, characterized in that: The specific operation of the two-stage high-pressure steaming in step S2 includes the following steps: S21, mixing the pretreated bran with pea flour and soybean flour according to the formula ratio and putting them into a rotary pressure steaming kettle, with the rotation speed of 8r / min, the steam pressure of 80kPa and the temperature of 116°C, and steaming at a constant temperature for 10min; S22, reduce the steam pressure to 50 kPa and the temperature to 98 °C and maintain for 25 min.

7. The method for preparing the bran-based functional composition according to claim 4, characterized in that: The specific operation of graded cooling in step S3 is: the first-level cooling adopts natural cooling, reducing the temperature from 80°C to 50°C, and the second-level cooling adopts forced air cooling, reducing the temperature from 50°C to 20°C; the wall breaking treatment is performed simultaneously during the second-level cooling.

8. The method for preparing the bran-based functional composition according to claim 7, characterized in that: The specific operation of the cell wall breaking treatment in step S3 is: using ultrasonic cell wall breaking equipment at a frequency of 3.8-4.2kHz and a power density of 0.3W / cm 2 The mixture was treated in a pulse mode for 20 min under the same conditions so that the particle size D50 of the dietary fiber in the treated mixture 1 was ≤50 μm.

9. The method for preparing the bran-based functional composition according to claim 4, characterized in that: In step S5, the composite prebiotic solution is sprayed three times at the 5th minute, the 15th minute and the 25th minute after the start of frying, respectively, and the amount of each spray accounts for 30%, 40% and 30% of the total amount of the composite prebiotic solution.

10. The method for preparing the bran-based functional composition according to claim 9, characterized in that: The compound prebiotic solution is sprayed and added using a high-pressure airflow atomizing spray gun, and the atomized particle size is 20-50 μm.

Images