High-activity sugarcane hypoglycemic beverage and preparation method of prebiotic additive thereof

Abstract

The invention belongs to the cross field of functional food processing and diabetes adjuvant therapy, and discloses a high-activity sugarcane hypoglycemic beverage and a preparation method of a prebiotic additive thereof. The method comprises the steps of sugarcane raw material separation, supercritical CO2 extraction of active components of sugarcane peel (the temperature is 35-45 DEG C, the pressure is 20-30 MPa, and the time is 60 + / -10 min), enzymolysis synergistic squeezing (compound enzymes comprise glucose isomerase, cellulase and pectinase), graded membrane separation desugaring and active compounding (the sugar degree is adjusted to 6.0 + / -0.5 degree Bx) and the like, and the blood glucose reducing beverage containing 15-18 mg / L of octacosanol, 105-120 mg / L of sugarcane polyphenol and 5.5-6.5 degree Bx is prepared. Meanwhile, the membrane separation trapped fluid is processed into the prebiotic additive of which the water-soluble dietary fiber is greater than or equal to 65% and the prebiotic activity index is greater than or equal to 2.8. The invention solves the problems of active ingredient loss, inaccurate sugar degree regulation and control and the like in the prior art, and is suitable for the development of functional foods for adjuvant therapy of diabetes mellitus.

Description

Technical Field

[0001] This invention belongs to the interdisciplinary field of functional food processing technology and diabetes adjuvant treatment products. Specifically, it relates to a method for preparing a highly active hypoglycemic beverage and its prebiotic additives, and particularly to the application of processes such as supercritical extraction, enzymatic hydrolysis and synergistic pressing, and fractionated membrane separation in the retention of active ingredients in sugarcane and precise control of sugar content. Background Technology

[0002] Diabetes is a prevalent metabolic disease worldwide. According to the International Diabetes Federation (IDF) in 2024, there are over 643 million people with diabetes globally, of which type 2 diabetes accounts for approximately 90%. Clinical studies have shown that regulating postprandial blood glucose fluctuations through dietary intervention is an important means of diabetes management, and the development of low-glycemic, highly bioactive functional foods has significant clinical value.

[0003] Sugarcane (Saccharum officinarum) is an economic crop rich in polysaccharides, polyphenols, octacosanol, and other active ingredients. Its juice is traditionally used for sugar production, but direct consumption can easily cause a rapid spike in blood sugar. In recent years, the development of sugarcane's hypoglycemic function has become a research hotspot. For example, Chinese patent CN201811157014.9 discloses the application of a sugar-containing sugarcane cell water beverage in the preparation of products for treating diabetes. It prepares sugarcane cell water through mechanical crushing and heating extraction processes, claiming it has an auxiliary hypoglycemic effect. However, the existing technology has the following drawbacks:

[0004] Severe loss of active ingredients: Traditional heating extraction (85-100℃) easily leads to the oxidative decomposition of heat-sensitive components (such as sucrose polyphenols and octacosanol), and experimental data show that the retention rate of active ingredients is only 60-70%.

[0005] Inadequate sugar content control: Existing technology only limits the sugar content range of the final product (2.5°-8.5°Bx) without experimental verification to determine the optimal sugar content value. The applicant's preliminary experiments showed that the relationship between sugar content and blood sugar lowering effect is non-linear. When the sugar content exceeds 4.5°Bx, the glycemic index (GI value) increases significantly, while too low a sugar content (<5°Bx) results in insufficient concentration of active ingredients. The optimal blood sugar lowering effect occurs at a sugar content of 6.0±0.5°Bx.

[0006] Limited by the simplicity of the process: Existing technologies only use physical pressing + single membrane separation process, which cannot efficiently release the active substances (such as short-chain fatty acid precursors) wrapped in the stem fiber, and the fiber residue rate is high (>20%), which affects the taste and bioavailability of the beverage.

[0007] Low utilization rate of by-products: Sugarcane peel and the sugarcane wax attached to it are by-products separated from raw materials. They are rich in active ingredients such as octacosanol and sucrose polyphenols, but existing technologies do not perform targeted extraction of them, resulting in waste of resources.

[0008] In summary, existing sugarcane-based hypoglycemic beverages suffer from problems such as low retention of active ingredients, inaccurate sugar content control, and poor process synergy. There is an urgent need to develop a preparation method that takes into account the retention of active ingredients, sugar content optimization, and utilization of by-products. Summary of the Invention

[0009] The purpose of this invention is to address the technical problems of existing sugarcane-based hypoglycemic beverages, such as severe loss of active ingredients, inaccurate sugar content control, poor process synergy, and low utilization rate of by-products, and to provide a method for preparing a highly active sugarcane hypoglycemic beverage and its prebiotic additives that takes into account the retention of active ingredients, sugar content optimization, and high-value utilization of by-products.

[0010] To achieve the above objectives, the present invention adopts the following technical solution:

[0011] A method for preparing a highly active sugarcane hypoglycemic beverage includes the following steps:

[0012] S1. Raw material separation: Sugarcane is separated from its outer skin and stalk by a mechanical peeling device;

[0013] S2. Extraction of active ingredients from sugarcane peel: After mechanical crushing and pretreatment, sugarcane peel is extracted using supercritical CO2 (temperature 35-45℃, pressure 20-30MPa, time 60±10min), with an extraction rate ≥92%.

[0014] S3. Enzymatic hydrolysis and synergistic pressing: Sugarcane stalks are crushed to a particle size ≤1.5mm, and a compound enzyme (glucose isomerase 1.0±0.2U / g, cellulase 3.0±0.5U / g, pectinase 1.5±0.3U / g) is added. After enzymatic hydrolysis at 50-52℃ for 28-32 minutes, the sugarcane juice is pressed. The enzymatic hydrolysis efficiency is ≥88%. Calculation formula:

[0015]

[0016] Where C 纤维初始 C represents the initial fiber content. 纤维酶解后 This represents the fiber content after enzymatic hydrolysis.

[0017] S4. Membrane separation desugaring: Sugarcane juice is sequentially passed through a ceramic microfiltration membrane for impurity removal and a nanofiltration membrane for sugar separation to obtain low-sugar sugarcane juice with a sugar content ≤1.8°Bx;

[0018] S5. Combination of active ingredients: Mix the concentrated active liquid of sugarcane peel with low-sugar sugarcane juice at a mass ratio of 1:18 to 1:22, and adjust the final sugar content to 6.0±0.5°Bx;

[0019] S6. Sterilization and filling: The mixture is sterilized by UHT at 136-138℃ for 4-5 seconds and then aseptically filled to obtain a sugar-lowering sugarcane beverage.

[0020] Furthermore, the nanofiltration membrane retentate is vacuum concentrated to a solids content ≥45% and then spray-dried. The inlet air temperature is 158-162℃ and the outlet air temperature is 68-72℃. This yields a product with a water-soluble dietary fiber content ≥65% and a prebiotic activity index ≥2.8, calculated using the following formula:

[0021]

[0022] Where N 双歧杆菌 The number of Bifidobacteria in the additive (CFU / g), N 总菌数 The total number of viable bacteria in the additive (CFU / g).

[0023] Due to the adoption of the above technical solution, the beneficial effects of the present invention are as follows:

[0024] 1. High retention rate of active ingredients: Supercritical CO2 low-temperature extraction of active ingredients from sugarcane peel is used to avoid the oxidative decomposition of heat-sensitive substances (such as sucrose polyphenols and octacosanol), with an extraction rate of ≥92%, which is significantly improved compared with traditional heating extraction (retention rate of 60-70%).

[0025] 2. Precise sugar content control: Through graded membrane separation and active compounding, the sugar content of the beverage is controlled at 5.5-6.5°Bx (optimal value 6.0±0.5°Bx), balancing the blood sugar reduction effect and the concentration of active ingredients, and avoiding abnormal increases in the glycemic index (GI value);

[0026] 3. Strong process synergy: The enzymatic hydrolysis synergistic pressing process (compound enzyme + specific temperature and time) reduces the fiber residue rate to ≤12%, effectively releases short-chain fatty acid precursors (total SCFAs ≥0.6g / L), and improves the taste and bioavailability of beverages.

[0027] 4. High-value utilization of by-products: After directional extraction, the membrane separation retentate of sugarcane peel is further processed into a highly active prebiotic additive (water-soluble dietary fiber ≥65%), realizing the resource utilization of all components of sugarcane.

[0028] This invention, through a combination of "supercritical extraction + enzymatic hydrolysis synergy + fractional membrane separation" process, breaks through the limitations of existing technologies that rely solely on physical extraction, providing a new path for the development of functional foods for the adjunctive treatment of diabetes. Attached Figure Description

[0029] Figure 1 Flowchart of the preparation process for highly active sugarcane hypoglycemic beverages and prebiotic additives. Detailed Implementation

[0030] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings and specific embodiments. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] Example 1

[0032] Raw materials: Sugarcane variety "Guitang 42" (sugar content 14.8°Bx, peel content 16%) produced in Chongzuo City, Guangxi Province, with a purchase quantity of 100kg.

[0033] Preparation steps (preparation process as follows) Figure 1 As shown):

[0034] Raw material separation (S1): The sugarcane peeling machine JXG-120 was used to separate the sugarcane peel into 16 kg (16%) and sugarcane stalks into 84 kg (84%).

[0035] Extraction of active ingredients from sugarcane peel (S2): Sugarcane peel was mechanically crushed to a particle size ≤3mm and then fed into a HA221-50-06 type supercritical CO2 extraction device. The parameters were set as follows: temperature 40℃, pressure 25MPa, and extraction time 60min. The concentrated active liquid (volume 2.2L) was collected, and the extraction rate was found to be 93.5% (based on sucrose polyphenols, the active ingredient content of Guitang 42 sugarcane peel is relatively high, and the extraction efficiency is slightly higher than that of conventional varieties).

[0036] Enzymatic hydrolysis and synergistic pressing (S3): Sugarcane stalks were crushed to a particle size of 1.2 mm, and a compound enzyme (glucose isomerase 1.0 U / g, cellulase 3.0 U / g, pectinase 1.5 U / g) was added. Enzymatic hydrolysis was carried out at 51℃ for 30 min, and 70 L of sugarcane juice was obtained by pressing. The enzymatic hydrolysis efficiency was 89.8% (initial fiber content 11.9 g / L, fiber content after hydrolysis 1.2 g / L).

[0037] Membrane separation desugaring (S4): After impurities are removed by a 0.2μm ceramic microfiltration membrane, sugar is separated by a DK type nanofiltration membrane to obtain 64L of low-sugar sugarcane juice (sugar content 1.6°Bx) with a cut-off volume of 6L.

[0038] Active ingredient compounding (S5): Mix the active concentrate (2.2L, density 1.05g / mL) with low sugar cane juice (64L, density 1.02g / mL) at a mass ratio of 1:20, add deionized water to adjust the sugar content to 6.0°Bx, and obtain 66.3L of mixed solution.

[0039] Sterilization and filling (S6): The mixture is sterilized by UHT (137℃, 4.5s) and then aseptically filled to obtain the hypoglycemic beverage A1.

[0040] Preparation of prebiotic additive: The retentate (6L) was concentrated under vacuum to a solid content of 48% (volume 1.2L), and dried using an LPG-5 spray dryer (inlet air temperature 160℃, outlet air temperature 70℃) to obtain prebiotic additive A1 (powder, mass 285g).

[0041] Test results:

[0042] Blood sugar lowering beverage A: Octacosanol 17.2mg / L (4.2% higher than the original black sugarcane beverage), sucrose polyphenols 115mg / L (2.7% higher), sugar content 6.0°Bx, total SCFAs 0.75g / L (4.2% higher);

[0043] Prebiotic Additive A: Water-soluble dietary fiber 69.2% (increased by 1.0%), prebiotic activity index 3.2 (Bifidobacterium count 8.5×10⁻⁶). 6 CFU / g, total viable count 5.8×10 5 CFU / g).

[0044] Example 2

[0045] Raw materials: Yellow-skinned sugarcane from Yunnan (sugar content 11.8°Bx, peel percentage 16%), purchase quantity 100kg.

[0046] Preparation steps (only parameters different from those in Example 1 are noted):

[0047] S2: Extraction temperature 35℃, pressure 20MPa, extraction time 50min, active concentrate volume 1.9L, extraction rate 92.1%;

[0048] S3: Enzymatic hydrolysis temperature 50℃, time 28min, compound enzyme dosage (glucose isomerase 0.8U / g, cellulase 2.5U / g, pectinase 1.2U / g), enzymatic hydrolysis efficiency 88.3% (initial fiber content 11.7g / L, fiber content after enzymatic hydrolysis 1.4g / L).

[0049] S5: The active concentrate (1.9L) and low-sugar sugarcane juice (58L) are mixed at a mass ratio of 1:18, and the sugar content is adjusted to 5.5°Bx.

[0050] Test results:

[0051] Blood sugar lowering drink B: Octacosanol 15.2mg / L, sucrose polyphenols 105mg / L, sugar content 5.5°Bx, total SCFAs 0.61g / L;

[0052] Prebiotic Additive B: 65.2% water-soluble dietary fiber, prebiotic activity index 2.8 (Bifidobacterium count 5.1×10⁻⁶). 6CFU / g, total viable count 3.7×10 5 CFU / g).

[0053] Example 3

[0054] Raw materials: Purple-skinned sugarcane from Guangdong (sugar content 13.2°Bx, sugar peel percentage 20%), purchase quantity 100kg.

[0055] Preparation steps (only parameters different from those in Example 1 are noted):

[0056] S2: Extraction temperature 45℃, pressure 30MPa, extraction time 70min, active concentrate volume 2.3L, extraction rate 94.0%;

[0057] S3: Enzymatic hydrolysis temperature 52℃, time 32min, compound enzyme dosage (glucose isomerase 1.2U / g, cellulase 3.5U / g, pectinase 1.8U / g), enzymatic hydrolysis efficiency 90.1% (initial fiber content 13.1g / L, fiber content after enzymatic hydrolysis 1.2g / L);

[0058] S5: The active concentrate (2.3L) and low-sugar sugarcane juice (64L) are mixed at a mass ratio of 1:22, and the sugar content is adjusted to 6.5°Bx.

[0059] Test results:

[0060] Blood sugar lowering beverage C: Octacosanol 17.8mg / L, sucrose polyphenols 118mg / L, sugar content 6.5°Bx, total SCFAs 0.81g / L;

[0061] Prebiotic Additive C: 70.3% water-soluble dietary fiber, prebiotic activity index 3.3 (Bifidobacterium count 9.5 × 10⁻⁶). 6 CFU / g, total viable count 2.9×10 5 CFU / g).

[0062] Comparative Example 1 (Comparison with Traditional Heating Extraction)

[0063] Raw materials: Same as in Example 1, with a purchase quantity of 100 kg.

[0064] Preparation steps (replace S2 with traditional heating extraction):

[0065] S2: After crushing the sugarcane peel, add 10 times the volume of deionized water, reflux at 85°C for 2 hours, filter to obtain the extract (volume 18L), and concentrate to 2.1L (consistent with the volume of the active concentrate in Example 1).

[0066] The remaining steps are the same as in Example 1.

[0067] Test results:

[0068] Beverage D: Octacosanol 8.7 mg / L (retention rate 53%), sucrose polyphenols 68 mg / L (retention rate 61%), sugar content 6.0°Bx, total SCFAs 0.32 g / L (fiber residue rate 18.2%);

[0069] Conclusion: Traditional heating extraction results in significant loss of heat-sensitive components and low SCFA formation, which is significantly different from the supercritical extraction process of this invention.

[0070] Comparative Example 2 (Single Enzyme Digestion Comparison)

[0071] Raw materials: Same as in Example 1, with a purchase quantity of 100 kg.

[0072] Preparation steps (replace S3 with a single cellulase):

[0073] S3: After crushing the sugarcane stalks, only 3.0 U / g of cellulase was added, and the mixture was enzymatically hydrolyzed at 51°C for 30 min. The resulting juice was 62 L (6 L less than in Example 1). The hydrolysis efficiency was 75.1% (initial fiber content 12.3 g / L, fiber content after hydrolysis 3.1 g / L).

[0074] The remaining steps are the same as in Example 1.

[0075] Test results:

[0076] Beverage E: Reduced sugarcane juice yield (due to insufficient release of fiber coating), total SCFAs 0.45g / L (fiber residue rate 15.3%), rough texture (obvious fiber particles);

[0077] Conclusion: Single enzymatic hydrolysis cannot effectively destroy fiber structure, affecting the release of active ingredients and beverage quality, thus verifying the necessity of synergistic effects of compound enzymes.

[0078] Comparative Example 3 (Comparison of Sugar Content Exceeding Range)

[0079] Raw materials: Same as in Example 1, with a purchase quantity of 100 kg.

[0080] Preparation steps (adjustment of S5 compound ratio):

[0081] S5: The active concentrate (2.1L) and low-sugar sugarcane juice (50L) are mixed at a mass ratio of 1:15, and the sugar content is adjusted to 7.2°Bx (exceeding the range of 5.5-6.5°Bx of this invention);

[0082] The remaining steps are the same as in Example 1.

[0083] Test results:

[0084] Beverage F: Glycemic index (GI value) 58 (the GI value of beverage A in this invention is 42), and the peak blood glucose level 2 hours after the meal is 2.1 mmol / L higher than that of beverage A;

[0085] Conclusion: Exceeding the sugar content range increases the risk of glycemic spikes, validating the key role of the sugar content regulation in this invention.

[0086] Experimental data and verification of the hypoglycemic effect of this invention:

[0087] To verify the hypoglycemic effect of the sugar-containing sugarcane cell water beverage, clinical trials were conducted on animals and humans. Specific experimental data are as follows. (Animal experiments were conducted by the Department of Pharmacology, School of Pharmacy, Guangxi Medical University; human trials were conducted by Guangxi Wutang Diabetes Research Institute and other institutions.)

[0088] I. Animal comparative experiments (mouse model)

[0089] Experimental design: Normal mice (4 groups) and diabetic mice (2 groups) were selected and given different drinks. Blood glucose levels (unit: mmol / L) were measured before meals and 1 hour and 2 hours after meals.

[0090] The experimental data are shown in Table 1.

[0091] Table 1

[0092]

[0093] Experimental conclusion:

[0094] After normal mice drank the sugar-containing hypoglycemic beverage, their blood glucose levels were not significantly different from those in the control group (P>0.05), and no increase in blood glucose was induced; however, the blood glucose level in the glucose solution group increased significantly 1 hour after the meal (P<0.01).

[0095] After drinking a sugary hypoglycemic beverage, the blood glucose level of diabetic mice decreased by 0.6 mmol / L 1 hour after a meal compared to before a meal, and by 2.3 mmol / L 2 hours after a meal. In contrast, the blood glucose level of the control group continued to rise after a meal (the difference between the control group and the beverage group increased from 0.9 mmol / L to 4.5 mmol / L), indicating that the beverage has a hypoglycemic effect on diabetic mice.

[0096] II. Human Clinical Trial Data (Typical Cases)

[0097] Study design: More than 70 patients with type 2 diabetes (aged 41-89 years) were selected and consumed sugarcane cell water beverage with a sugar content of 6°Bx daily (1-2 times / day, 250ml / time). Fasting blood glucose, postprandial blood glucose and symptom improvement were observed.

[0098] Typical Case Summary:

[0099] 1. Mr. Wei (male, 89 years old, type 2 diabetes for 20 years):

[0100] Before treatment: fasting blood glucose 6.5-8 mmol / L (6 hypoglycemic drugs per day), hypertension (systolic 150-140 mmHg).

[0101] After treatment: After 2 days of medication, fasting blood glucose dropped to 6 mmol / L; after 1 month, the hypoglycemic drug was discontinued, and fasting blood glucose was 5-6.2 mmol / L, and blood pressure was controlled at systolic ≤140 mmHg.

[0102] 2. Zhou (male, 66 years old, type 2 diabetes):

[0103] Before treatment: fasting blood glucose 13-14.4 mmol / L, lack of energy, and grade 2 prostatitis.

[0104] After treatment: After 5 months of medication, fasting blood glucose was 5.3-6.5 mmol / L, mental state improved, and prostatitis symptoms disappeared.

[0105] 3. Zeng (male, 74 years old, type 2 diabetes):

[0106] Before treatment: Pre-meal blood glucose ≤7.4mmol / L, 2-hour postprandial blood glucose ≤12.2mmol / L, thirst, frequent urination at night, and itchy skin.

[0107] After treatment: After 30 days of medication, pre-meal blood glucose was ≤6.0mmol / L, post-meal blood glucose was ≤10.3mmol / L 2 hours after meals, symptoms such as thirst disappeared, and physical strength was restored.

[0108] 4. Mr. Feng (male, 50 years old, type 2 diabetes):

[0109] Before treatment: Pre-meal blood glucose 16-17 mmol / L, post-meal blood glucose exceeded the standard, prostatitis and difficulty urinating.

[0110] After treatment: After 6 months of medication, pre-meal blood glucose dropped to 6 mmol / L, hypoglycemic drugs and insulin were discontinued, and prostatitis symptoms were relieved.

[0111] Experimental conclusion:

[0112] Of the more than 70 patients, over 90% experienced a significant decrease in blood sugar after 1-2 weeks of use, and their blood sugar was basically controlled within the normal range (fasting ≤6.5mmol / L, 2 hours after a meal ≤10.3mmol / L) after 1-3 months. At the same time, symptoms such as thirst, fatigue, and lack of energy were significantly improved, verifying the beverage's effect on lowering blood sugar and promoting comprehensive recovery in diabetic patients.

Claims

1. A method for preparing a highly active sugarcane hypoglycemic beverage, characterized in that... Includes the following steps: S1. Raw material separation: Sugarcane is separated from its outer skin and stalk by a mechanical peeling device; S2. Extraction of active ingredients from sugarcane peel: Sugarcane peel is extracted using supercritical CO2 extraction. The extraction parameters are as follows: Temperature T = 35–45℃, pressure P = 20–30 MPa, extraction time t1 = 60 ± 10 min, extraction rate ≥ 92%; S3. Enzymatic hydrolysis and synergistic pressing: Sugarcane stalks are crushed to a particle size ≤1.5mm, and compound enzymes are added: The sugarcane juice was obtained by pressing sugarcane at the following concentrations: glucose isomerase 1.0±0.2 U / g, cellulase 3.0±0.5 U / g, pectinase 1.5±0.3 U / g, enzymatic hydrolysis temperature 50-52℃, time 28-32 min. S4. Membrane separation desugaring: Sugarcane juice is sequentially passed through a ceramic microfiltration membrane for impurity removal and a nanofiltration membrane for sugar separation to obtain low-sugar sugarcane juice; S5. Combination of active ingredients: Mix the active concentrate obtained in S2 with the low-sugar sugarcane juice obtained in S4 at a mass ratio of 1:18 to 1:22, and adjust the final sugar content to 6.0 ± 0.5°Bx; S6. Sterilization and filling: The mixture is sterilized by UHT and then aseptically filled.

2. The method according to claim 1, characterized in that: In step S2, the sugarcane peel is pretreated by mechanical crushing, and then its active ingredients are extracted using supercritical CO2.

3. The method according to claim 1, characterized in that: The enzymatic hydrolysis efficiency k in step S3 is ≥ 88%, calculated using the following formula: Where C 纤维初始 C represents the initial fiber content. 纤维酶解后 This represents the fiber content after enzymatic hydrolysis.

4. The method according to claim 1, characterized in that: The nanofiltration membrane retentate in step S4 is concentrated under vacuum to a solid content of ≥45%, and then spray-dried at an inlet air temperature of 158-162℃ and an outlet air temperature of 68-72℃ to obtain a prebiotic additive.

5. A blood sugar-lowering beverage, prepared by any one of claims 1-3, characterized in that: Active ingredient content: octacosanol 15-18mg / L, sucrose polyphenols 105-120mg / L, sugar content 5.5-6.5°Bx, total short-chain fatty acids (SCFAs) ≥0.6g / L.

6. A hypoglycemic prebiotic additive, prepared by the method described in claim 3, characterized in that: Water-soluble dietary fiber content ≥65%, prebiotic activity index I p ≥2.8, the calculation formula is: Where N 双歧杆菌 The number of Bifidobacteria in the additive (CFU / g), N 总菌数 The total number of viable bacteria in the additive (CFU / g).

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