Method for preparing high-oil-absorption dietary fiber by combining steam explosion with probiotic fermentation

Abstract

The invention discloses a method for preparing high-oil-absorption dietary fibers through steam explosion and probiotic fermentation, and the method comprises the following steps: S1, adding an acetic acid aqueous solution into rice bran powder for soaking, filtering, and drying to obtain dried rice bran powder; s2, performing steam explosion processing on the dried rice bran powder obtained in the step S1 to obtain rice bran powder subjected to steam explosion processing; and S3, adding water, prebiotics and probiotics into the rice bran powder subjected to steam explosion in the step S2, performing fermentation, performing filtration after fermentation, and collecting filter residues, thereby obtaining the high-oil-absorption dietary fibers. The method provided by the invention solves the problems of low oil holding capacity and poor flavor caused by compact structure of rice bran dietary fibers, provides dietary fiber ingredients for special food for obese patients or diabetics, and is beneficial to improving the additional value of rice bran.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing high-oil-absorbing dietary fiber by steam explosion combined with probiotic fermentation. Background Art

[0002] Dietary fiber (DF), one of the seven essential nutrients for humans, is composed of cellulose, hemicellulose, lignin, and pectin. It contains numerous active groups, such as carboxyl, hydroxyl, and amide groups, which impart significant water- and oil-binding capacity, adsorption capacity, and cation exchange capacity. It has benefits such as lowering cholesterol, regulating blood sugar, increasing stool bulk, stimulating intestinal motility, and alleviating constipation, and can be used to prevent chronic diseases such as obesity and diabetes. Rice bran, a byproduct of rice processing, is rich in dietary fiber, comprising approximately 30% of its weight. However, rice bran fiber is tightly entangled with starch, polyphenols, and other substances, resulting in a dense structure that limits the exposure of active groups such as hydroxyl and carboxyl groups, thus limiting its functional properties. Furthermore, rice bran fiber suffers from a harsh texture, lacks flavor, and poor solubility, limiting its application in the food industry. Therefore, modifying rice bran fiber using modification techniques to enhance its functional properties has become a hot topic of research.

[0003] At present, the main methods for modifying dietary fiber include physical method, chemical method, biological method and composite method. The modification of dietary fiber by a single physical or biological method has certain limitations in improving its function. The composite method for modifying dietary fiber has attracted the attention of scientific and technological personnel. Steam explosion is a green physical processing technology that has become popular in recent years. It has the characteristics of high efficiency, environmental protection and pollution-free. At present, there are very few studies on the modification of dietary fiber by combining steam explosion and fermentation processing technology. The technology of the present invention significantly improves the oil absorption performance of rice bran dietary fiber and improves the flavor of rice bran by using steam explosion combined with probiotic fermentation technology, breaking through the technical difficulty of poor oil absorption performance caused by the tight structure of rice bran dietary fiber, and providing a new technical approach for the application of rice bran powder in special foods for special groups such as diabetics or obese patients. The technology of the present invention is of great significance in guiding the food utilization of rice bran. Summary of the Invention

[0004] The present invention aims to address at least one of the technical problems existing in the aforementioned prior art. To this end, the present invention proposes a method for preparing high-oil-absorbing dietary fiber using steam explosion combined with probiotic fermentation. This method addresses the low oil-holding capacity and poor flavor of rice bran dietary fiber due to its dense structure. The method provides a dietary fiber ingredient for specialized foods for obese or diabetic patients, thereby increasing the added value of rice bran.

[0005] The present invention also provides high oil absorption dietary fiber prepared by the method.

[0006] The present invention also provides an application.

[0007] According to a first aspect of the present invention, a method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation is proposed, the method comprising the following steps:

[0008] S1: adding acetic acid aqueous solution to rice bran powder to soak, filtering and then drying to obtain dried rice bran powder;

[0009] S2: steam-exploding the dried rice bran powder obtained in step S1 to obtain steam-exploded rice bran powder;

[0010] S3: adding water, prebiotics and probiotics to the steam-exploded rice bran powder obtained in step S2 for fermentation, filtering and collecting the filter residue after fermentation to obtain the high oil-absorbing dietary fiber.

[0011] More specific steps are as follows:

[0012] S1-1. Rice bran pulverization: The rice bran was pulverized to reduce the particle size of the rice bran powder and passed through a 120-mesh sieve.

[0013] On the one hand, reducing the particle size is beneficial to the acid hydrolysis reaction between the dietary fiber in the rice bran powder and the acetic acid in step S2; on the other hand, it is beneficial to the steam explosion process in step S3 to destroy the compact dietary fiber structure in the rice bran and improve its oil holding capacity.

[0014] S1-2. Soaking in acetic acid: Add acetic acid aqueous solution to the rice bran powder obtained in step S1-1, soak it, stir it at room temperature, and filter it. The soaked rice bran powder is dried with hot air to maintain an appropriate moisture content.

[0015] Acetic acid soaking can partially hydrolyze the hemicellulose in rice bran, destroying the cellulose-hemicellulose-lignin composite structure, reducing cellulose crystallinity, softening the rice bran cell wall structure, initially destroying its dense structure, and increasing the porosity of the rice bran fiber. This creates favorable conditions for the steam explosion process in step S2: high-pressure steam can more easily penetrate the loose structure, and the mechanical tearing effect is enhanced during explosion. In addition, water, as the only active medium in the steam explosion process, has the functions of heat transfer medium, buffer, reactant, and solvent, affecting the swelling of the rice bran material and the penetration of steam, and thus affecting the structure of chemical components in the rice bran, such as dietary fiber and starch, and other macromolecules. Therefore, it is necessary to control the moisture content of the rice bran powder after drying, which is closely related to the explosion effect.

[0016] S2. Steam explosion processing: The dried rice bran powder obtained in step S1 is subjected to steam explosion processing.

[0017] Steam explosion is a green and efficient food processing technology that serves two purposes in the present invention: first, it allows the rice bran powder to mature and the starch to gelatinize. After the steam explosion process, some of the starch is degraded into reducing sugars, providing a carbon source for the probiotic fermentation in step S3. Second, steam explosion disrupts the compact spatial structure of the rice bran dietary fiber, enhancing its oil-holding capacity. The dietary fiber in rice bran is densely structured, primarily insoluble (approximately 90%), with a low soluble content, resulting in poor oil-holding performance. During steam explosion, the rice bran powder is subjected to high temperature and high pressure. Opening the blaster valve instantly reduces the pressure, allowing the moisture between the dietary fiber pores to evaporate instantly, making the compact structure of the rice bran dietary fiber loose and porous, enhancing its oil-holding capacity.

[0018] S3-1. Probiotic fermentation: Purified water and prebiotics were added to the rice bran powder after steam explosion in step S2, and probiotics were inoculated for liquid anaerobic fermentation.

[0019] Probiotic fermentation utilizes the sugars and proteins entangled with rice bran dietary fiber and produces β-glucosidase and ferulic acid esterase, which dissociate the polysaccharides and polyphenols attached to the dietary fiber, further loosening the structure of the dietary fiber and enhancing its oil-holding capacity. Furthermore, probiotic fermentation imparts a pleasant flavor to the rice bran dietary fiber. Not all probiotics are suitable for anaerobic fermentation of rice bran; scientific experiments are required to determine the strains suitable for anaerobic fermentation of rice bran.

[0020] S3-2. Drying the finished product: The fermented rice bran liquid obtained in step S3-1 is filtered to remove soluble polysaccharides, proteins, polyphenols and other components. The resulting residue is mainly dietary fiber, which is placed in an oven and dried to obtain a dietary fiber powder having high oil absorption properties.

[0021] In step S1-1, after crushing and screening, the particle size of the rice bran powder is less than 125 μm.

[0022] In step S1-2, the acetic acid solution has a concentration of 1 to 3% (by volume) and is added in an amount of 2 to 4 times the weight of the rice bran powder. The immersion time is 20 to 60 minutes, and the speed of the stirrer is 600 to 1200 rpm. The drying temperature is 40 to 50° C., and the moisture content of the dried rice bran powder is 30 to 35%.

[0023] In step S2, the filling rate of the rice bran powder in the steam explosion cylinder is 15% to 25%. When the pressure in the steam explosion cylinder reaches 0.8 to 1.2 MPa, the pressure is maintained for 20 to 50 seconds, and then a valve is opened to release the pressure instantly to collect the steam-exploded rice bran powder.

[0024] In step S3-1, the fermentation bacteria are a composite of Bifidobacterium longum and Bifidobacterium adolescentis, with a mixed bacterial count ratio of 1:1. Fermentation is performed when the viable bacterial count in the culture reaches 81g CFU / mL or higher. The amount of bacteria added is 1-5% of the weight of the rice bran powder (on a dry basis). The amount of purified water added is 4-8 times the weight of the rice bran. The prebiotics added are human milk oligosaccharides and long-chain inulin (degree of polymerization DP ≥ 10); based on the weight of the rice bran powder, the human milk oligosaccharides are added in an amount of 0.2% to 0.8%, and the long-chain inulin is added in an amount of 0.5% to 1%. The fermentation temperature is 35°C to 39°C, and the fermentation time is 24-36 hours. After fermentation, the oil holding capacity of the rice bran powder increases by 80% to 120% compared to the rice bran powder before pulverization. Before pulverization, rice bran powder appears as fine particles of varying sizes with a dense structure. After steam explosion, the edges of the rice bran particles are torn, becoming fuzzy and revealing a flaky dietary fiber structure. Further fermentation completely destroys the compact structure of the rice bran powder particles, resulting in a loose, porous, network-like structure with numerous cavities, which is beneficial for encapsulating oil. The present invention explains the increase in oil-holding capacity of processed rice bran dietary fiber from the perspective of microstructural changes. Based on this principle, a method for preparing rice bran dietary fiber with high oil absorption performance using steam explosion combined with probiotic fermentation technology has been established.

[0025] The drying process conditions in step S3-2 are as follows: the drying temperature is 40°C to 50°C, and the drying time is 8 to 15 hours.

[0026] Compared with the prior art, the present invention has at least the following beneficial effects:

[0027] This invention uses rice bran as raw material, pre-treating it by soaking it in acetic acid, and then processing it through steam explosion and probiotic fermentation to produce a porous, highly oil-absorbing dietary fiber. This fiber can be used as a food ingredient in the development of specialized foods for people like obese patients and diabetics. The method for producing high-oil-absorbing dietary fiber through steam explosion and probiotic fermentation provided by the invention not only increases the oil-holding capacity of the rice bran dietary fiber powder, but also improves its flavor, significantly increasing the added value of the rice bran. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The present invention will be further described below with reference to the accompanying drawings and embodiments, in which:

[0029] Figure 1 The scanning electron microscopy results in Example 1 of the present invention are shown; wherein A is rice bran before pulverization (scale bar 50 μm), B is rice bran powder after steam explosion processing (scale bar 10 μm), and C and D are rice bran powder after probiotic fermentation (scale bar 10 μm). DETAILED DESCRIPTION

[0030] The following will clearly and completely describe the concept and technical effects of the present invention in conjunction with the embodiments to fully understand the purpose, features and effects of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative work are all within the scope of protection of the present invention.

[0031] Unless otherwise specified, the instruments and reagents used in the following examples are those available through conventional purchasing channels.

[0032] Example 1

[0033] This embodiment provides a method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation, which specifically comprises the following steps:

[0034] (1) Pulverizing rice bran: 1 kg of rice bran was put into a powder grinder and pulverized, and the pulverized rice bran was passed through a 120-mesh sieve to obtain rice bran powder with a particle size of less than 125 μm;

[0035] (2) Acetic acid soaking: 4 kg of 3% (v / v) acetic acid aqueous solution was added to the rice bran powder obtained in step (1) while stirring at a stirrer speed of 600 rpm. After stirring and soaking for 20 minutes, the mixture was filtered and the filtrate was discarded. The soaked rice bran powder was dried at 40° C. for 14 hours (8 to 20 hours is acceptable) until the moisture content of the dried rice bran powder was 30%.

[0036] (3) Steam explosion processing: The rice bran powder dried in step (2) is placed in a steam explosion device for processing. The filling rate of the rice bran powder in the steam explosion cylinder is 15%. When the pressure in the steam explosion cylinder reaches 0.8 MPa, the pressure is maintained for 20 seconds, and then the valve is opened to release the pressure instantly, and the rice bran powder after steam explosion processing is collected.

[0037] (4) Probiotic fermentation: 4 kg of purified water and prebiotics (2 g of human milk oligosaccharides and 5 g of long-chain inulin (degree of polymerization DP ≥ 10)) were added to the rice bran powder after steam explosion in step (3), and after stirring evenly, Bifidobacterium longum and Bifidobacterium adolescentis were inoculated (mixed and inoculated in a 1:1 ratio) for anaerobic fermentation. The inoculation amount of the bacteria was 1% of the weight of the rice bran powder obtained in step (1), the fermentation temperature was 37° C., and the fermentation time was 24 h.

[0038] (5) Drying the finished product: The rice bran fermentation liquid obtained in step (4) is filtered, and the resulting residue is placed in an oven and dried at a temperature of 40° C. for 15 hours. After drying, rice bran dietary fiber with good oil absorption performance is obtained.

[0039] The micromorphology of the rice bran before pulverization in step (1), the rice bran powder after steam explosion in step (3), and the rice bran powder after fermentation in step (4) were characterized by scanning electron microscopy. The results are as follows: Figure 1 shown.

[0040] Depend on Figure 1 It can be seen that the rice bran powder before crushing is small particles of different sizes and has a dense structure ( Figure 1 A), after steam explosion, the edges of the rice bran particles are torn, the edges appear fluffy, and the flaky dietary fiber structure can be seen ( Figure 1 B), after further fermentation, the compact structure of rice bran powder particles is completely destroyed, presenting a loose and porous network structure with a large number of cavities, which is conducive to the encapsulation of oil ( Figure 1 C and Figure 1 D).

[0041] Example 2

[0042] This embodiment provides a method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation, which specifically comprises the following steps:

[0043] (1) Pulverizing rice bran: 2 kg of rice bran was put into a powder grinder and pulverized, and the pulverized rice bran was passed through a 120-mesh sieve to obtain rice bran powder with a particle size of less than 125 μm;

[0044] (2) Acetic acid soaking: 4 kg of a 1% aqueous acetic acid solution was added to the rice bran powder obtained in step (1) while stirring at a stirring speed of 1200 rpm. After soaking for 60 min, the mixture was filtered and the filtrate was discarded. The soaked rice bran powder was dried at 50° C. to a moisture content of 35%.

[0045] (3) Steam explosion processing: The rice bran powder dried in step (2) is placed in a steam explosion device for processing. The filling rate of the rice bran powder in the steam explosion cylinder is 25%. When the pressure in the steam explosion cylinder reaches 1.2 MPa, the pressure is maintained for 50 seconds, and then the valve is opened to release the pressure instantly, and the rice bran powder after steam explosion processing is collected.

[0046] (4) Probiotic fermentation: 16 kg of purified water and prebiotics (16 g of human milk oligosaccharides and 20 g of long-chain inulin) were added to the rice bran powder after steam explosion in step (3), and after stirring evenly, Bifidobacterium longum and Bifidobacterium adolescentis were inoculated (mixed and inoculated in a 1:1 ratio) for anaerobic fermentation. The inoculation amount of the bacteria was 5% of the weight of the rice bran powder obtained in step (1), the fermentation temperature was 37° C., and the fermentation time was 36 h.

[0047] (5) Drying the finished product: The rice bran fermentation liquid obtained in step (4) is filtered, and the resulting residue is placed in an oven and dried at a temperature of 50° C. for 8 hours. After drying, rice bran dietary fiber with good oil absorption performance is obtained.

[0048] Comparative Example 1

[0049] This comparative example prepared a method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation. The difference between this method and Example 1 is that step (2) is omitted, and the other steps and parameters are consistent with Example 1.

[0050] Comparative Example 2

[0051] This comparative example prepared a method for preparing high-oil-absorbing dietary fiber by steam explosion combined with probiotic fermentation. The difference between this method and Example 1 is that the moisture content of the rice bran powder after drying in step (2) is controlled to 8%, and the other steps and parameters are consistent with Example 1.

[0052] Comparative Example 3

[0053] This comparative example prepared a method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation. The difference between this method and Example 1 is that step (3) is omitted, and the other steps and parameters are consistent with Example 1.

[0054] Comparative Example 4

[0055] In this comparative example, a method for preparing high-oil-absorbing dietary fiber by steam explosion combined with probiotic fermentation was prepared. The difference between this method and Example 1 was only that the pressure of the steam explosion process in step (3) was adjusted to 0.4 MPa, and the other steps and parameters were consistent with Example 1.

[0056] Comparative Example 5

[0057] This comparative example prepared a method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation. The difference between this method and Example 1 is that step (4) is omitted, and the other steps and parameters are consistent with Example 1.

[0058] Comparative Example 6

[0059] In this comparative example, a method for preparing high-oil-absorbing dietary fiber by steam explosion combined with probiotic fermentation was prepared. The difference between this method and Example 1 was only that the human milk oligosaccharides and long-chain inulin added in step (4) were omitted, and the other steps and parameters were consistent with Example 1.

[0060] Comparative Example 7

[0061] In this comparative example, a method for preparing high-oil-absorbing dietary fiber by steam explosion combined with probiotic fermentation was prepared. The only difference between this method and Example 1 is that the human milk oligosaccharides and long-chain inulin in step (4) were replaced with 5 g of short-chain inulin (polymerization degree of 2 to 10). The other steps and parameters were the same as those in Example 1.

[0062] Test example

[0063] This test example tested the oil holding capacity of the rice bran dietary fiber prepared in Examples 1 to 2 and Comparative Examples 1 to 7 and the rice bran powder obtained by only crushing and screening. The specific experimental methods and experimental results are as follows:

[0064] The oil holding capacity of rice bran powder, rice bran dietary fiber prepared in Examples 1 to 2 and Comparative Examples 1 to 7 was tested according to the detection method described in the document "Effects of Edible Fungi Fermentation on the Structure and Functional Properties of Ginseng Insoluble Dietary Fiber" (Zhao Yunan, et al. Food Science, 2023, 44(22)80-88), and the results are shown in Table 1.

[0065] Table 1 Oil holding capacity of rice bran powder and rice bran dietary fiber

[0066]

[0067] Note: Different letters in the same column indicate significant differences between the values ​​(p<0.05).

[0068] From Table 1 we can see that:

[0069] 1) The oil holding capacity of rice bran powder is 3.01 g / g, which is lower than that of Examples 1 and 2. The oil holding capacity of the rice bran dietary fibers prepared in Examples 1 and 2 are 6.32 and 6.51 g / g, respectively, which are 110.0% and 116.3% higher than that of rice bran powder, respectively.

[0070] 2) Compared with Example 1, the rice bran dietary fiber in Comparative Example 1 was not treated with acetic acid soaking, and the other steps were the same as in Example 1. The oil holding capacity of the rice bran dietary fiber obtained was 4.03 g / g; the oil holding capacity of the rice bran dietary fiber prepared in Comparative Example 1 decreased by 36.2% compared with Example 1. This result shows that the acetic acid soaking process plays an important role in enhancing the oil holding capacity of rice bran dietary fiber.

[0071] 3) The oil holding capacity of the rice bran dietary fiber prepared in Comparative Example 2 was 4.53 g / g, which was 28.3% lower than that in Example 1. This result indicates that the moisture content of the rice bran powder must be controlled within the range of 30-35% in step (2) of Example 1, as too low a moisture content is not conducive to improving the oil holding capacity of the rice bran dietary fiber.

[0072] 4) The results of Comparative Example 3 show that if the steam explosion treatment is lacking in the method provided by the present invention, the oil holding capacity of the dietary fiber prepared will be greatly reduced; compared with Example 1, the oil holding capacity of Comparative Example 3 decreased by 42.3%, and steam explosion treatment plays an important role in improving the oil holding capacity of rice bran dietary fiber.

[0073] 5) The result of Comparative Example 4 shows that too low a pressure of steam explosion will affect the oil holding capacity of the prepared rice bran dietary fiber.

[0074] 6) The results of Comparative Example 5 show that fermentation of a composite probiotic consisting of Bifidobacterium longum and Bifidobacterium adolescentis can significantly improve the oil holding capacity of rice bran dietary fiber.

[0075] 7) The results of Comparative Example 6 show that the two prebiotics selected in Example 1 of the present invention can better promote probiotic fermentation, and omitting them is not conducive to probiotic fermentation, thereby reducing the oil holding capacity of rice bran dietary fiber.

[0076] 8) The results of Comparative Example 7 show that the prebiotic combination selected in Example 1 of the present invention can better promote probiotic fermentation compared with short-chain inulin.

[0077] In summary, the present invention, which utilizes acetic acid soaking, steam explosion, probiotic fermentation, and drying processes to produce rice bran dietary fiber with high oil absorption, represents a comprehensive technology. Deleting any of these steps or replacing the prebiotics would diminish the effectiveness of this technology in enhancing the oil-holding capacity of the dietary fiber. The dietary fiber produced by this invention exhibits excellent oil absorption and can be used in the preparation of specialized foods for special populations such as diabetics and obese patients.

[0078] While the embodiments of the present invention have been described in detail above with reference to the accompanying drawings, the present invention is not limited to the embodiments described above. Various modifications may be made within the scope of knowledge possessed by a person skilled in the art without departing from the spirit of the present invention. Furthermore, the embodiments of the present invention and the features thereof may be combined with one another unless there is a conflict.

Claims

1. A method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation, characterized in that: The method comprises the following steps: S1: adding acetic acid aqueous solution to rice bran powder to soak, filtering and then drying to obtain dried rice bran powder; S2: steam-exploding the dried rice bran powder obtained in step S1 to obtain steam-exploded rice bran powder; S3: adding water, prebiotics and probiotics to the steam-exploded rice bran powder obtained in step S2 for fermentation, filtering and collecting the filter residue after fermentation to obtain the high oil-absorbing dietary fiber.

2. The method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation according to claim 1, characterized in that: The rice bran powder in step S1 is passed through a 120-mesh sieve before soaking; Preferably, the concentration of the acetic acid aqueous solution in step S1 is 1 to 3% (v / v); Preferably, the amount of the acetic acid aqueous solution in step S1 is 2 to 4 times the weight of the rice bran powder.

3. The method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation according to claim 1, characterized in that: The soaking in step S1 is performed under stirring, and the stirring speed is 600 to 1200 rpm; Preferably, the soaking time in step S1 is 20 to 60 minutes; Preferably, the drying temperature in step S1 is 40°C to 50°C; Preferably, the moisture content of the dried rice bran powder in step S1 is 30% to 35%.

4. The method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation according to claim 1, characterized in that: During the steam explosion process in step S2, the filling rate of the dried rice bran powder in the steam explosion cylinder is 15% to 25%; Preferably, the pressure of the steam explosion process in step S2 is 0.8-1.2 MPa; Preferably, the time for maintaining the pressure in the steam explosion process in step S2 is 20 to 50 seconds.

5. The method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation according to claim 1, characterized in that: The prebiotics in step S3 include human milk oligosaccharides and long-chain inulin; Preferably, the amount of human milk oligosaccharide added is 0.2% to 0.8% of the dry weight of the rice bran powder in step S1; Preferably, the addition amount of the long-chain inulin is 0.5% to 1% of the dry weight of the rice bran powder in step S1.

6. The method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation according to claim 1, characterized in that: The probiotics in step S3 are a composite bacteria consisting of Bifidobacterium longum and Bifidobacterium adolescentis; Preferably, the bacterial count ratio of the mixed Bifidobacterium longum and Bifidobacterium adolescentis is 1:1; Preferably, the inoculation amount of the probiotics in step S3 is 1% to 5% of the dry weight of the rice bran powder in step S1; Preferably, the fermentation temperature in step S3 is 35°C to 39°C; Preferably, the fermentation time in step S3 is 24 to 36 hours.

7. The method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation according to claim 1, characterized in that: The amount of water added in step S3 is 4 to 8 times the dry weight of the rice bran powder in step S1.

8. The method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation according to claim 1, characterized in that: The step S3 further comprises drying the filter residue after filtering; Preferably, the drying temperature is 40°C to 50°C; Preferably, the drying time is 8 to 15 hours.

9. High oil absorption dietary fiber prepared by the method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation according to any one of claims 1 to 8.

10. Use of the method for preparing high oil absorption dietary fiber by steam explosion combined with probiotic fermentation according to any one of claims 1 to 8 in preparing nutritious food, characterized in that: The nutritious food includes nutritious food for any one of high blood sugar people, scald foot disease patients and obese people.

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