Sugar-controlling and weight-losing functional food cooperatively conditioned by endogenous enzymes of processing raw materials and preparation method thereof

Abstract

The invention relates to a sugar-controlling and weight-losing functional food cooperatively conditioned by endogenous enzymes of processing raw materials and a preparation method thereof, and belongs to the technical field of food. The raw materials comprise 6-10 parts of white kidney beans, 4-8 parts of lucid ganoderma, 20-40 parts of black-skin and green-kernel black beans, 3-6 parts of mung beans and 40-60 parts of wheat flour / rice flour. A dual biological activation process is adopted: white kidney beans are subjected to low-temperature enzymolysis by yeast powder and probiotic soybean enzymes (1%, 25-35 DEG C) for 2-4 hours to release an alpha-amylase inhibitor, and ganoderma lucidum is subjected to weak-base hydrolysis by sodium bicarbonate (1-3%) for 2-4 hours to activate a triterpenoid glycosidase inhibitor; and performing compound fermentation on the zymolyte and the alkaline hydrolysis product for 2-4 hours, and then adding a cereal base material to activate the endogenous enzyme activity. High fiber combination (more than 15%) is used for prolonging satiety and reducing fat absorption, resistant starch (heat is only 50% of saccharides) is used for inhibiting lipid synthesis, and quadruple synergy (enzyme inhibition is more than 90% / resistant starch / low GI / high fiber) is combined, so that dual effects of postprandial blood sugar reduction and weight control are realized.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a sugar control and weight loss functional food cooperatively regulated by endogenous enzymes of processing raw materials and a preparation method thereof. BACKGROUND

[0002] The incidence of non-insulin-dependent diabetes (i.e. type II diabetes) and patients with high blood sugar is very high in China. At least one complication will occur in 30% to 40% of patients 10 years after the onset of the disease. Common complications include kidney disease, eye disease, nervous system disease, cardiovascular disease, fatty liver, etc. With the improvement of people's living standards, the incidence of type II diabetes and patients with high blood sugar in China is also increasing year by year. According to the research results of the distribution of various regions in China, the incidence of diabetes patients in China in the 1980s was less than 1%, and by 1997 it had risen to 2.65%, and in recent years it has been growing rapidly at a rate of 0.1% per year.

[0003] Obesity is defined as excessive and abnormal accumulation of adipose tissue, and is one of the most serious health problems worldwide, with increased morbidity and mortality risk. Obesity is associated with many diseases, such as diabetes, metabolic syndrome, cardiovascular disease, pulmonary disease (asthma, obstructive sleep apnea), gastrointestinal disease, non-alcoholic fatty liver disease, etc. Research on natural plant active ingredients for reducing fat and controlling obesity is increasingly valued, and the potential of scientific and rational composition as a daily food is becoming increasingly important.

[0004] Although there are many types of oral hypoglycemic and lipid-lowering drugs on the market, so far no drug can keep the patient's HbAlc level or blood lipid level in the target range for a long time. Therefore, in order to effectively prevent or treat, people begin to pay attention to drug treatment while supplemented by functional foods, so as to achieve the improvement and long-term prognosis of blood sugar and blood lipids.

[0005] Therefore, a sugar control and weight loss functional food cooperatively regulated by endogenous enzymes of processing raw materials and a preparation method thereof are needed to solve the above problems. SUMMARY

[0006] The present application provides a sugar control and weight loss functional food cooperatively regulated by endogenous enzymes of processing raw materials and a preparation method thereof to solve the problems of the prior art.

[0007] In order to solve the above technical problems, the present application is realized by the following technical scheme: in the first aspect, a sugar control and weight loss functional food cooperatively regulated by endogenous enzymes of processing raw materials, comprising a first component, a second component, a third component and a fourth component; The first component is prepared by hydrolyzing a first raw material comprising 6-10 parts by weight of white kidney beans with 0.05-0.1 parts by weight of yeast powder and probiotic soybean enzyme; The second component is prepared by alkali hydrolysis of Ganoderma lucidum (4-8 parts by weight) with 0.05-0.1 parts by weight of sodium bicarbonate; The third component comprises 20-40 parts by weight of black beans rich in isoflavones and lutein and its degradation products. The fourth component comprises 3-6 parts by weight of mung beans and 40-60 parts by weight of wheat flour or rice flour rich in resistant starch; wherein the functional food activates the endogenous enzyme activity of raw materials by low-temperature enzymatic hydrolysis and weak alkaline hydrolysis method to inhibit the activities of amylase and glucosidase, thereby slowing down starch conversion, controlling sugar absorption and conversion, and having the health care functions of weight loss, antioxidant and immune enhancement.

[0008] In the present application, the functional food is prepared by synergistic action of white kidney beans (6-10 parts by weight), Ganoderma lucidum (4-8 parts by weight), black beans (20-40 parts by weight), mung beans (3-6 parts by weight) and wheat flour / rice flour (40-60 parts by weight) in a specific ratio, combined with low-temperature enzymatic hydrolysis (yeast powder and probiotic soybean enzyme activate endogenous enzymes of white kidney beans) and weak alkaline hydrolysis (sodium bicarbonate activates active ingredients of Ganoderma lucidum) process, which significantly inhibits the activities of amylase and glucosidase, slows down the speed of carbohydrate decomposition into glucose, thereby reducing the postprandial blood glucose peak; at the same time, isoflavones, lutein degradation products in black beans and resistant starch in mung beans synergistically enhance insulin sensitivity, further stabilizing blood glucose levels. The high dietary fiber combination (soluble and insoluble fiber) effectively controls weight gain by prolonging satiety, reducing fat absorption and promoting cholesterol excretion. Experimental results show that the formula can significantly reduce the fasting blood glucose rise in a high-fat diet rat model (decrease by a statistically significant level p<0.05).

[0009] In a specific embodiment of the first aspect, the preparation method of the first component comprises: grinding dry white kidney beans to 60 mesh, mixing bean powder with water at a ratio of 1:10, adding 1% yeast powder and 1% probiotic soybean enzyme by weight of white kidney beans, and hydrolyzing at a temperature of 25-35°C for 2-4 hours with low-speed stirring to obtain white kidney bean extract.

[0010] In a specific embodiment of the first aspect, the preparation method of the second component comprises: drying and ultra-finely grinding Ganoderma lucidum fruiting bodies, and adding 1-3% edible sodium bicarbonate by weight of Ganoderma lucidum for weak alkaline hydrolysis for 2-4 hours.

[0011] In a specific embodiment of the first aspect, the preparation method of the third component comprises: grinding black beans to 60 mesh.

[0012] In a specific embodiment of the first aspect, the preparation method of the fourth component comprises: grinding mung beans to 60 mesh, and directly grinding wheat or rice into powder for use.

[0013] In one specific embodiment of the first aspect, the functional food retains active ingredients in the raw materials, including dietary fiber, isoflavones, lutein, resistant starch and its degradation products, by activating endogenous enzyme activity and inhibiting amylase and glucosidase activity.

[0014] In one specific embodiment of the first aspect, the functional food is used to assist in controlling blood glucose levels, reducing weight gain, improving liver steatosis, and preventing type II diabetes and obesity-related complications.

[0015] In one specific embodiment of the first aspect, the total weight of the components in the functional food is 100%, wherein the white kidney beans are 6-10 parts by weight, the ganoderma lucidum is 4-8 parts by weight, the black beans with black seeds and brown skin are 20-40 parts by weight, the green beans are 3-6 parts by weight, and the wheat flour or rice flour is 40-60 parts by weight.

[0016] In one specific embodiment of the first aspect, the functional food is verified for its efficacy through animal experiments, including reducing fasting blood glucose elevation induced by high-fat diet, slowing down weight gain rate, and reducing liver lipid accumulation.

[0017] The second aspect is a method for preparing a sugar-controlling and weight-reducing functional food that is synergistically regulated by endogenous enzymes in raw materials, and the preparation method comprises: a. Adding ganoderma lucidum superfine powder and 1-3% of food-grade sodium bicarbonate to the white kidney bean extract with sufficient stirring and water and yeast, and performing weak alkaline hydrolysis for 2-4 hours; b. Adding black beans with black seeds and brown skin powder and green bean powder to the mixture of step a, and uniformly mixing, and performing fermentation at room temperature using the previously added yeast and weak base for 2-4 hours; c. Adding the fourth component of wheat flour or rice flour to the base material of step b to prepare a variety of series of functional foods.

[0018] White kidney beans contain a substance called alpha-amylase inhibitor, which can reduce the breakdown of starch in food, prevent the conversion of carbohydrates into glucose, and slow down the digestion and absorption of carbohydrates, thereby helping to control postprandial blood glucose levels and reduce postprandial glucose peaks. A clinical trial showed that participants who consumed 1500 mg of white kidney bean extract daily had significantly lower postprandial blood glucose levels. These results show the potential of white kidney beans in assisting in the control of blood glucose. White kidney beans are rich in dietary fiber, which helps to slow down the absorption of food and increase satiety, thereby reducing excessive eating and blood glucose fluctuations. Dietary fiber also has a positive impact on gut health, helping to prevent constipation and other digestive system diseases.

[0019] Two compounds in Ganoderma lucidum, a fragment called SKG-3 and a triterpenoid called lucidenol B, have been shown to inhibit alpha-glucosidase, the enzyme that breaks down dietary starch and disaccharides into glucose, so that the carbohydrate can be absorbed. Lucidenol B can increase insulin secretion and regulate glucose metabolism in liver tissue. A related polysaccharide, lucidenol C, also has a blood glucose lowering effect by increasing insulin. Polysaccharides can act on pancreatic beta cells (where insulin is produced), where they induce Ca 2 + influx into beta cells, thereby inducing insulin secretion. Ganoderma lucidum polysaccharides also exert an antioxidant protective effect on pancreatic beta cells and can reduce cell apoptosis. In addition, Ganoderma lucidum contains a proteoglycan (polysaccharide containing amino acids) PTP1B competitive inhibitor that can reduce blood glucose in type 1 diabetic mice, while also reducing serum insulin and increasing insulin sensitivity.

[0020] Black soybean: There are two types of black soybeans, one with black skin and green seeds, and the other with black skin and yellow seeds. The black skin and green seed variety has higher vitamin and carotenoid content, with 10 times more lutein than the yellow seed variety. Black soybeans have a slow carbohydrate breakdown, which does not cause a sudden increase in blood sugar. It helps to maintain blood sugar levels within a relatively stable range, avoiding excessive postprandial blood sugar peaks. The soy isoflavone component in black soybeans has a significant hypoglycemic effect, and its decomposition product, punicalagin, also has a significant hypoglycemic effect. The glycemic index (GI) of black soybeans is only about 30, meaning that its impact on blood sugar after digestion and absorption is relatively small. In addition, the chromium element in black soybeans can enhance insulin activity and improve the body's sensitivity to insulin, thereby more effectively controlling blood sugar levels. Black soybeans not only have the effect of lowering blood sugar and reducing cholesterol, but also have rich dietary fiber and plant compounds that can promote intestinal peristalsis, improve the body's sensitivity to insulin, and enhance the function of pancreatic islet cells to help the body better utilize glucose in the blood, thereby achieving the purpose of stabilizing blood sugar. The oligosaccharide component in black soybeans can slow down gastric emptying, thereby reducing the speed of food digestion and absorption, slowing down the rate of blood sugar rise. It helps to maintain normal fasting blood sugar levels. Black soybeans are rich in vitamin E and polyphenols, which can neutralize free radicals in the body, reduce oxidative damage to cells, and have antioxidant effects, and can promote blood circulation in the skin, making the skin look more rosy and smooth. Ganoderma lucidum and legumes are rich in dietary fiber, among which soluble dietary fiber has more active groups in its molecules, or has more branched chains and irregular chain structures, making the structure loose and easily soluble in water. Its molecules have excellent hydrophilic properties. It is also broken down and fermented by beneficial bacteria in the gut, releasing short-chain fatty acids, forming sol or gel, adsorbing cholesterol and harmful substances, reducing cholesterol absorption, promoting its excretion, and removing free radicals. This affects fat and carbohydrate metabolism in the body, lowering blood sugar, preventing cardiovascular disease, and improving the intestinal environment. Insoluble dietary fiber includes cellulose, hemicellulose, and lignin. Insoluble dietary fiber has poor solubility due to its ordered structure and strong molecular chain interactions. Its main role is mechanical action, such as stimulating intestinal peristalsis, increasing stool volume, and controlling intake. Resistant starch (RS), also known as anti-enzymatic starch or indigestible starch, has a similar effect to dietary fiber and is also considered a dietary fiber. Resistant starch can improve insulin sensitivity, lower blood sugar and cholesterol, and detoxify and prevent cancer. Resistant starch has a low glycemic index, and among the peak blood glucose levels 3 hours after a meal of glucose, starch, and resistant starch, the peak value of resistant starch is the lowest, which is beneficial to control the postprandial blood glucose rise in type II diabetes patients. In addition, the heat value of resistant starch is only half of that of sugar, and it has good auxiliary effects in reducing internal fat, reducing subcutaneous fat, preventing cardiovascular disease, and diabetes, etc.

[0021] The beneficial effects of this invention are as follows: 1. Through the synergistic effect of α-amylase inhibitors released by low-temperature enzymatic decomposition of white kidney beans by yeast and probiotic soybean enzymes, triterpenoid glucosidase inhibitors activated by weak alkaline hydrolysis of Ganoderma lucidum by sodium bicarbonate, and isoflavone degradation products (such as pterostilbene) in black soybeans, the key pathway of carbohydrate decomposition into glucose is blocked in three ways (amylase and glucosidase activity inhibition rate reaches over 90%), effectively delaying the rate of sugar absorption; at the same time, the resistant starch (RS) of mung beans and the low glycemic index (GI≈30) of black beans further reduce the postprandial blood glucose peak. Animal experiments have shown that continuous intervention with this formula for 9 weeks can significantly reduce fasting blood glucose in high-fat diet rats (reduction p<0.05), approaching normal levels; 2. The combination of high dietary fiber (soluble fiber adsorbs cholesterol, and insoluble fiber prolongs satiety) and resistant starch (which has only 50% of the calories of carbohydrates) simultaneously regulates the balance between energy intake and consumption by physically blocking fat absorption and promoting lipid excretion. Ganoderma lucidum polysaccharides and black soybean lutein synergistically activate the liver β-oxidation pathway and accelerate fatty acid decomposition. Experiments showed that this formula can significantly inhibit the weight gain of rats on a high-fat diet (p<0.05), and the weight gain after 9 weeks is more than 30% lower than that of the untreated group. Attached Figure Description

[0022] Figure 1 This is a schematic diagram of fasting blood glucose levels in rats after 9 weeks, as presented in this invention.

[0023] Figure 2 This is a schematic diagram of the changes in rat body weight over 9 weeks according to the present invention.

[0024] Figure 3 This is a schematic diagram of the weight gain of rats after 9 weeks according to the present invention.

[0025] Figure 4 This is a schematic diagram of HE staining of liver tissue according to the present invention. Detailed Implementation

[0026] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0027] like Figures 1 to 4 The image shows a blood sugar control and weight loss functional food product and its preparation method, which is synergistically regulated by endogenous enzymes in the processed raw materials.

[0028] It is composed of Ganoderma lucidum, black soybeans with black skin and green kernels, white kidney beans, mung beans, and wheat. It adopts a unique processing technology of low-temperature enzymatic hydrolysis and weak alkaline hydrolysis to activate the endogenous enzyme activity of raw materials. This technology can both inhibit the activity of amylase (derived from white kidney beans) and glucosidase (derived from Ganoderma lucidum and black beans) and allow the enzymatic or alkaline hydrolysis products to retain the active ingredients in the raw materials to a large extent.

[0029] The aforementioned functional food for blood sugar control and weight loss, which is synergistically regulated by endogenous enzymes in processed raw materials, and its preparation method, wherein the white kidney bean component is prepared by the following method: dried white kidney beans are ground into powder and passed through a 60-mesh sieve. The bean powder and water are mixed at a ratio of 1:10, and 1% yeast powder and 1% probiotic soybean enzyme (by weight of white kidney beans) are added for soaking. The temperature is 25-35℃, and the mixture is stirred at low speed for 2-4 hours to obtain the white kidney bean extract for later use.

[0030] The aforementioned functional food for blood sugar control and weight loss, which is synergistically regulated by endogenous enzymes in processed raw materials, and its preparation method, wherein the Ganoderma lucidum component is prepared by the following method: Ganoderma lucidum fruiting bodies are dried and ultra-finely pulverized for later use. The aforementioned functional food for blood sugar control and weight loss, which utilizes endogenous enzymes in processed raw materials for synergistic regulation, and its preparation method, involve grinding black beans and mung beans (with black skin and green kernels) into powder and passing them through a 60-mesh sieve. Wheat or rice is directly ground into powder for later use. The formula for a blood sugar control and weight loss functional food, which is synergistically regulated by endogenous enzymes in processed raw materials, consists of 6-10 parts white kidney bean powder, 4-8 parts Ganoderma lucidum, 20-40 parts black beans with black skin and green kernels, 3-6 parts mung beans, and 40-60 parts wheat or rice.

[0031] The method for preparing a blood sugar-controlling and weight-loss functional food product, which utilizes endogenous enzymes from processed raw materials for synergistic regulation, involves adding Ganoderma lucidum ultrafine powder and 1-3% food-grade sodium bicarbonate to white kidney bean extract that has been thoroughly stirred with water and yeast, and then subjecting it to weak alkaline hydrolysis for 2-4 hours. Following this, black bean powder and mung bean powder are added, mixed evenly, and fermented at room temperature for another 2-4 hours using the previously added yeast and weak alkali. This mixture is then used as a base to add wheat flour or rice flour containing resistant starch, resulting in a variety of functional food products.

[0032] Animal experiments have shown that the blood sugar control and weight loss functional food, which is rich in dietary fiber and has a low glycemic index and is synergistically regulated by endogenous enzymes in processed raw materials, has a good effect on blood sugar control in rat model rats when added to their diet at 10%. Figure 1The effect of the sugar control and weight loss functional food on the blood glucose change of the high-fat diet fed rats is shown in the following table. The blood glucose content of the HFD+T group was significantly lower than that of the HFD group (p<0.05), which indicated that the diet supplemented with the sugar control and weight loss functional food could reduce the increase of the fasting blood glucose of the rats induced by the high-fat diet, and had a potential preventive effect on the symptoms such as high blood sugar induced by obesity.

[0033] Compared with the prior art, the functional food formula of the present application has a scientific nutritional collocation, can achieve the purpose of reasonably adjusting the diet structure, and thus reduces fat intake.

[0034] The effect of the sugar control and weight loss functional food on the body weight change of the high-fat diet fed rats is shown in the following table. Figure 1 As shown in the following table, the body weight growth rate of the HFD group was significantly higher than that of the Con group, and the sugar control and weight loss functional food (HFD+T) could reduce the body weight growth rate. Figure 2 As shown in the following table, the body weight growth amount of the HFD group was significantly higher than that of the Con group (p<0.001), and the body weight growth amount of the HFD+T group was significantly lower than that of the HFD group (p<0.05).

[0035] The sugar control and weight loss functional food has a protective effect on the liver steatosis caused by high-fat diet. The effect of the sugar control and weight loss functional food on the liver tissue morphology of the high-fat diet fed rats is shown in the following table. Figure 4 As shown in the following table, the white lipid droplet accumulation in the liver tissue of the HFD group was significantly increased, which indicated that the high-fat diet induced the lipid accumulation in the adipose tissue and liver tissue of the mice.

[0036] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are merely exemplary of the principles and application of the present application. Numerous modifications and adaptions can be effected without departing from the spirit and scope of the present application, which is not limited to the exact construction and arrangement described. It is intended, therefore, to cover all modifications and adaptions that fall within the scope of the claims and their equivalents.

Claims

1. A sugar-controlling and weight-reducing functional food which is synergistically conditioned by endogenous enzymes in a raw material, characterized by comprising: The functional food comprises a first component, a second component, a third component and a fourth component. ​ The first component is prepared by hydrolyzing a first raw material comprising 6-10 parts by weight of white kidney beans with 0.05-0.1 parts by weight of yeast powder and probiotic soybean enzyme; The second component is prepared by alkali hydrolysis of a second raw material comprising 4-8 parts by weight of ganoderma lucidum with 0.05-0.1 parts by weight of sodium bicarbonate; The third component comprises 20-40 parts by weight of black beans rich in isoflavones and lutein and its degradation products; The fourth component comprises 3-6 parts by weight of mung beans rich in resistant starch and 40-60 parts by weight of wheat flour or rice flour; wherein the functional food activates the endogenous enzyme activity of the raw materials by low-temperature enzymatic hydrolysis and weak alkaline hydrolysis to inhibit the activities of amylase and glucosidase, thereby slowing down starch conversion, controlling sugar absorption and conversion, and having the health care functions of weight loss, antioxidant and immune enhancement.

2. The blood sugar control and weight loss functional food product according to claim 1, which is synergistically regulated by endogenous enzymes in processed raw materials, is characterized in that: The preparation method of the first component comprises: grinding the dried white kidney beans to 60 mesh, mixing the bean powder with water at a ratio of 1:10, adding 1% yeast powder and 1% probiotic soybean enzyme by weight of the white kidney beans, and hydrolyzing at a low speed for 2-4 hours at a temperature of 25-35°C to obtain white kidney bean extract.

3. The sugar-controlling and weight-reducing functional food of claim 1, wherein the food is prepared by adding the endogenous enzyme of the raw material to the food. The preparation method of the second component comprises: drying and ultra-finely pulverizing the ganoderma lucidum fruiting body, and adding 1-3% edible sodium bicarbonate by weight of the ganoderma lucidum for weak alkaline hydrolysis for 2-4 hours.

4. The sugar-controlling and weight-reducing functional food of claim 1, wherein the food is prepared by adding the endogenous enzyme of the raw material to the food. The preparation method of the third component comprises: grinding the black beans to 60 mesh.

5. The sugar-controlling and weight-reducing functional food of claim 1, wherein the food is prepared by mixing the processed raw material with the endogenous enzyme. The preparation method of the fourth component comprises: grinding the mung beans to 60 mesh, and directly grinding the wheat or rice into powder for use.

6. The sugar-controlling and weight-reducing functional food of claim 1, wherein the food is prepared by adding the endogenous enzyme of the raw material to the food. The functional food activates the endogenous enzyme activity of the raw materials, inhibits the activities of amylase and glucosidase, thereby retaining the active ingredients in the raw materials, including dietary fiber, isoflavones, lutein, resistant starch and its degradation products.

7. The sugar-controlling and weight-reducing functional food of claim 1, wherein the food is prepared by adding the endogenous enzyme to the raw material. The functional food is used for auxiliary control of blood glucose level, reduction of body weight gain, improvement of liver steatosis, and prevention of type II diabetes and obesity-related complications.

8. The sugar-controlling and weight-reducing functional food of claim 1, wherein the food is prepared by adding the endogenous enzyme of the raw material to the food. The total weight of the components in the functional food is 100%, wherein the weight of white kidney beans is 6-10 parts, the weight of ganoderma lucidum is 4-8 parts, the weight of black beans is 20-40 parts, the weight of mung beans is 3-6 parts, and the weight of wheat flour or rice flour is 40-60 parts.

9. The sugar-controlling and weight-reducing functional food of claim 1, wherein the food is prepared by adding the endogenous enzyme of the raw material to the food. The efficacy of the functional food is verified by animal experiments, including reduction of fasting blood glucose elevation induced by high-fat diet, reduction of body weight gain rate, and reduction of liver lipid accumulation.

10. A method for preparing a blood sugar-controlling and weight-loss functional food product synergistically regulated by endogenous enzymes in processed raw materials, characterized in that: The preparation method comprises: a. adding ganoderma lucidum ultra-fine powder and 1-3% edible sodium bicarbonate to the white kidney bean extract with sufficient stirring, and performing weak alkaline hydrolysis for 2-4 hours; b. adding black bean powder and mung bean powder to the mixture of step a, mixing uniformly, and performing fermentation at room temperature for 2-4 hours using the previously added yeast and weak alkali; c. adding wheat flour or rice flour as the fourth component to the base material of step b to prepare various series of functional foods.

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