Composite dietary fiber with low gas production and high fermentability and preparation method thereof

Abstract

The present application belongs to the technical field of health food, and particularly relates to a composite dietary fiber with low gas production and high fermentation performance and a preparation method. The composite dietary fiber provided in the present application is obtained by compounding any one of inulin or fructooligosaccharide with any one of degraded soybean meal polysaccharide or degraded wheat bran polysaccharide at a weight ratio of 1:0.5-2. Specifically, the degraded soybean meal polysaccharide or the degraded wheat bran polysaccharide is obtained by degradation with H2O2 and vitamin C. The present application has the beneficial effect that, after inulin is compounded with degraded soybean meal polysaccharide at a weight ratio of 1:1, the composite dietary fiber obtained has a gas production of only 6.52 mL within 24 h, and the production of acetic acid, propionic acid and butyric acid in short-chain fatty acids is 0.761 muL / mL, 0.168 muL / mL and 0.528 muL / mL, respectively. The composite dietary fiber prepared by the method of the present application has good fermentation capacity and low gas production, and has good tolerance to the gastrointestinal tract of the consumer.

Description

Technical Field

[0001] This invention belongs to the field of health food technology, specifically relating to a compound dietary fiber with low gas production and high fermentation performance and its preparation method. Background Technology

[0002] Dietary fiber generally refers to food nutrients in plant-based foods that cannot be completely broken down by human digestive enzymes. It mainly comes from the cell walls of plants and includes cellulose, hemicellulose, resin, pectin, and lignin. These dietary fibers play an important role in maintaining the health of the digestive system. At the same time, consuming enough dietary fiber can also prevent diseases such as cardiovascular disease, cancer, and diabetes. Therefore, in recent years, dietary fiber has become a mainstream ingredient in functional nutritional supplements.

[0003] However, since dietary fiber cannot be digested and absorbed in the small intestine and has a large volume, the intake of compound nutritional supplements made from dietary fiber must be strictly controlled. If too much is consumed or the consumer has a weak gastrointestinal function, the high gas production after the dietary fiber is digested will increase the burden on the gastrointestinal tract, causing discomfort such as upper abdominal fullness, and may even affect the intake of the next meal, resulting in poor absorption of other nutrients by the body. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a dietary fiber with low gas production and high fermentation performance, as well as a method for its preparation.

[0005] The present invention provides a low-gas-producing, high-fermentation-performance composite dietary fiber, which is obtained by mixing any one of inulin or fructooligosaccharide with any one of soybean meal polysaccharide (SP), wheat bran polysaccharide (AX), degraded soybean meal polysaccharide (DSP), and degraded wheat bran polysaccharide (DAX).

[0006] Preferably, the composite dietary fiber is obtained by compounding any one of inulin or fructooligosaccharide with any one of degraded soybean meal polysaccharide or degraded wheat bran polysaccharide in a weight ratio of 1:0.5 to 2.

[0007] More preferably, the composite dietary fiber is obtained by compounding inulin and degraded soybean meal polysaccharide in a 1:1 weight ratio.

[0008] The aforementioned degraded soybean meal polysaccharides or degraded wheat bran polysaccharides are specifically the degradation products obtained by degrading soybean meal polysaccharides or wheat bran polysaccharides using H2O2 and vitamin C.

[0009] Preferably, in the process of degrading soybean meal polysaccharides or wheat bran polysaccharides using H2O2 and vitamin C, the concentration of soybean meal polysaccharides or wheat bran polysaccharides is 2.5-12 mg / mL, the concentration of H2O2 is 15-150 mM, the concentration of vitamin C is 5-30 mM, and the degradation time is 1-4 h.

[0010] As a further preferred method, in the process of degrading soybean meal polysaccharides or wheat bran polysaccharides using H2O2 and vitamin C, the concentration of soybean meal polysaccharides or wheat bran polysaccharides is 10-12 mg / mL, the concentration of H2O2 is 50-100 mM, the concentration of vitamin C is 20-30 mM, and the degradation time is 2-3 h.

[0011] More preferably, in the process of using H2O2 and vitamin C to degrade soybean meal polysaccharides or wheat bran polysaccharides, the concentration of soybean meal polysaccharides or wheat bran polysaccharides is 10 mg / mL, the concentration of H2O2 is 75 mM, the concentration of vitamin C is 20 mM, and the degradation time is 2.5 h.

[0012] Furthermore, this invention also provides a method for preparing a composite dietary fiber with low gas production and high fermentation performance, comprising the following steps:

[0013] S1 Preparation of degraded soybean meal polysaccharide or degraded wheat bran polysaccharide

[0014] Take soybean meal polysaccharide or wheat bran polysaccharide, dissolve it, and prepare a solution with a concentration of 2.5-12 mg / mL. Degrade it with 15-150 mM H2O2 and 5-30 mM vitamin C at 20-25℃ for 1-4 hours to obtain degraded soybean meal polysaccharide or degraded wheat bran polysaccharide.

[0015] S2 involves mixing either inulin or fructooligosaccharide with the degraded soybean meal polysaccharide or degraded wheat bran polysaccharide obtained in S1 to obtain a complex dietary fiber, wherein the weight ratio of either inulin or fructooligosaccharide to the degraded soybean meal polysaccharide or degraded wheat bran polysaccharide is 1:0.5 to 2.

[0016] The beneficial effects of this invention are as follows:

[0017] (1) Soybean meal polysaccharides or wheat bran polysaccharides were degraded using hydrogen peroxide and vitamin C. The monosaccharide composition of the degraded soybean meal polysaccharides or wheat bran polysaccharides obtained did not change significantly compared with the undegraded soybean meal or wheat bran polysaccharides. The degraded polysaccharides had smaller molecular weights. When applied to dietary fiber products, these small molecular weight degraded polysaccharides showed better fermentation effects.

[0018] (2) The experimental results of this invention show that when inulin and degraded soybean meal polysaccharide are compounded in a weight ratio of 1:1, the gas production of the obtained composite dietary fiber within 24 hours is only 6.52 mL. Among the short-chain fatty acids, the production of acetic acid, propionic acid and butyric acid are 0.761 μL / mL, 0.168 μL / mL and 0.528 μL / mL, respectively. The obtained composite dietary fiber has a low gas production while producing more abundant short-chain fatty acids, and has good fermentation performance. Attached Figure Description

[0019] Figure 1 This illustrates the effect of different degradation conditions on the polysaccharide degradation rate in Example 1 of the present invention.

[0020] Figure 2 This is a comparison of the infrared spectra of soybean meal polysaccharide and wheat bran polysaccharide before and after degradation in Example 2 of the present invention;

[0021] Figure 3 This shows the changes in the content of reducing sugars and total sugars before and after the degradation of soybean meal polysaccharides and wheat bran polysaccharides in Example 2 of the present invention.

[0022] Figure 4 This shows the change in gas production of each dietary fiber group with fermentation time in Example 3 of the present invention;

[0023] Figure 5 This shows the change in acetic acid production with fermentation time in each dietary fiber group in Example 3 of the present invention;

[0024] Figure 6 This shows the change in propionic acid production of each dietary fiber group with fermentation time in Example 3 of the present invention;

[0025] Figure 7 This shows the change in butyric acid production in each dietary fiber group during fermentation time in Example 3 of the present invention.

[0026] Figure 8 The OD values ​​of each dietary fiber group in Example 3 of the present invention 600 How it changes over fermentation time;

[0027] Figure 9 This shows the pH changes of each dietary fiber group with fermentation time in Example 3 of the present invention;

[0028] Figure 10 This shows the changes in reducing sugar content in each dietary fiber group in Example 3 of the present invention;

[0029] Figure 11 This shows the change in gas production of each dietary fiber group with fermentation time in Example 4 of the present invention;

[0030] Figure 12 This shows the change in acetic acid production in each dietary fiber group over fermentation time in Example 4 of the present invention;

[0031] Figure 13 This shows the change in propionic acid production in each dietary fiber group over fermentation time in Example 4 of the present invention.

[0032] Figure 14 This shows the change in butyric acid production in each dietary fiber group over fermentation time in Example 4 of the present invention.

[0033] Figure 15 The OD values ​​of each dietary fiber group in Example 4 of the present invention 600 How it changes over fermentation time;

[0034] Figure 16 This shows the pH changes of each dietary fiber group with fermentation time in Example 4 of the present invention;

[0035] Figure 17 This shows the change in reducing sugar content of each dietary fiber group with fermentation time in Example 4 of the present invention. Detailed Implementation

[0036] To enable those skilled in the art to better understand the present invention, the present invention will now be further described in conjunction with specific embodiments.

[0037] Example 1

[0038] Soybean meal polysaccharides were degraded using H2O2 and vitamin C, and the optimal degradation conditions were screened.

[0039] First, a 12 mg / mL soybean meal polysaccharide solution was prepared. Then, the solutions were treated according to the following groups to verify the effects of polysaccharide concentration, H2O2 concentration, vitamin C concentration, and degradation time on the degradation of soybean meal polysaccharides.

[0040] (1) Effect of H2O2 concentration on the degradation of soybean meal polysaccharides

[0041] Take 25 mL of 12 mg / mL soybean meal polysaccharide solution into a 100 mL reaction flask, then add vitamin C, 1 mol / L H2O2 solution and distilled water to make the total volume of the solution 30 mL, so that the final concentration of soybean meal polysaccharide is 10 mg / mL, the final concentration of vitamin C is 20 mM, and the final concentrations of H2O2 are 25 mM, 50 mM, 75 mM, 100 mM, 125 mM and 150 mM respectively. After mixing, decompose at 25 °C for 2 h.

[0042] (2) Effect of vitamin C concentration on the degradation of soybean meal polysaccharides

[0043] Take 25 mL of 12 mg / mL soybean meal polysaccharide solution into a 100 mL reaction flask, then add vitamin C, 1 mol / L H2O2 solution and distilled water until the total volume of the solution is 30 mL, so that the final concentration of soybean meal polysaccharide is 10 mg / mL, the final concentration of H2O2 is 100 mM, and the final concentrations of vitamin C are 5 mM, 10 mM, 20 mM and 30 mM, respectively. After mixing, treat at 25 °C for 2 h.

[0044] (3) Effect of degradation time on the degradation of soybean meal polysaccharides

[0045] Take 25 mL of 12 mg / mL soybean meal polysaccharide solution into a 100 mL reaction flask, then add vitamin C, 1 mol / L H2O2 solution and distilled water until the total volume of the solution is 30 mL, so that the final concentration of soybean meal polysaccharide is 10 mg / mL, the final concentration of H2O2 is 75 mM and the final concentration of vitamin C is 20 mM. After mixing, treat at 25 °C for 1 h, 1.5 h, 2 h, 2.5 h, 3 h and 4 h respectively.

[0046] (4) Effect of polysaccharide concentration on the degradation of soybean meal polysaccharides

[0047] Take a 12 mg / mL soybean meal polysaccharide solution into a 100 mL reaction flask, then add vitamin C, 1 mol / L H2O2 solution and distilled water to make the total volume of the solution 30 mL, so that the final concentration of H2O2 is 75 mM, the final concentration of vitamin C is 20 mM, and the final concentrations of soybean meal polysaccharide are 2.5 mg / mL, 5.0 mg / mL, 7.5 mg / mL and 10 mg / mL, respectively. After mixing, degrade at 25 °C for 2 h.

[0048] After the experiment, manganese dioxide was used to remove the residual H2O2 in each group, and centrifugation was used at 10000 r / min for 20 min to remove manganese dioxide.

[0049] The final concentration of the polysaccharide stock solution and the degraded polysaccharide were measured using a rheometer to obtain the apparent viscosity of the degraded soybean meal polysaccharide solution, and the degradation rate of the soybean meal polysaccharide was calculated based on the viscosity.

[0050] In this embodiment, the effects of polysaccharide concentration, H2O2 concentration, vitamin C concentration, degradation time, and other conditions on the degradation of soybean meal polysaccharides are detailed in Table 1 below. To more clearly present the influence of each factor on the degradation of soybean meal polysaccharides, Table 1 is plotted as a bar chart, as shown in the attached figure. Figure 1 As shown, attached Figure 1In the table, A represents the effect of H2O2 concentration on the degradation rate of soybean meal polysaccharides, B represents the effect of vitamin C concentration on the degradation rate of soybean meal polysaccharides, C represents the effect of degradation time on the degradation rate of soybean meal polysaccharides, and D represents the effect of soybean meal polysaccharide concentration on the degradation rate of soybean meal polysaccharides.

[0051] Table 1. Effects of various parameters on the degradation rate of soybean meal polysaccharides

[0052] <![CDATA[H2O2 concentration (mM)]]> 15 25 50 75 100 150 Degradation rate (%) 55.80 49.70 39.00 65.90 34.30 42.40 Vitamin C concentration (mM) 5 10 20 30 Degradation rate (%) 23.90 32.20 47.80 38.70 Explanation duration (h) 0.5 1 1.5 2 2.5 3 Degradation rate (%) 39.40 46.20 48.40 54.20 59.60 58.60 Polysaccharide concentration (mg / mL) 2.5 5.0 7.5 10.0 Degradation rate (%) 48.30 44.90 44.10 50.40

[0053] From Table 1 and Appendix Figure 1 The results show that during the degradation of soybean meal polysaccharides using H2O2 and vitamin C, the concentrations of H2O2 and vitamin C are the most important factors affecting the degradation of soybean meal polysaccharides. The optimal degradation conditions for the final soybean meal polysaccharides are: polysaccharide concentration of 10 mg / mL, H2O2 concentration of 75 mM, vitamin C concentration of 20 mM, and degradation time of 2.5 h.

[0054] Example 2

[0055] The optimal conditions obtained in Example 1 were used to degrade soybean meal polysaccharides and wheat bran polysaccharides. The structure and composition of soybean meal polysaccharides and wheat bran polysaccharides before and after degradation were then analyzed. The specific procedures are as follows:

[0056] Take 25 mL of 12 mg / mL soybean meal polysaccharide solution into a 100 mL reaction flask, then add vitamin C, 1 mol / L H2O2 solution and distilled water until the total volume of the solution is 30 mL, so that the final concentration of H2O2 is 75 mM, the final concentration of vitamin C is 20 mM, and the final concentration of soybean meal polysaccharide is 10 mg / mL. After mixing, degrade the solution at 25 °C for 2.5 h. At the same time, degraded wheat bran polysaccharide is obtained using the same process and conditions.

[0057] After the polysaccharide degradation experiment was completed, manganese dioxide was used to remove the residual H2O2 in each group, and manganese dioxide was removed by centrifugation (10000r / min, 20min). Then, four times the amount of anhydrous ethanol was slowly added under stirring, and the mixture was allowed to stand at 4℃ for 12h. The resulting precipitate was centrifuged in a low-temperature, low-speed centrifuge and then dried for later use.

[0058] The following tests were performed on the soybean meal polysaccharides and wheat bran polysaccharides before and after degradation. Unless otherwise specified, all the tests mentioned below are standard testing methods used by those skilled in the art and will not be described in detail here.

[0059] (1) Determination of the molecular weight distribution of polysaccharides. During the determination, dextran of different molecular weights (including 4.32, 12.6, 126 and 289 kDa) were used as standards. The results are shown in Table 2 below.

[0060] Table 2. Molecular weight distribution of soybean meal polysaccharides and wheat bran polysaccharides before and after degradation.

[0061]

[0062]

[0063] The data in Table 2 show that after soybean meal polysaccharides and wheat bran polysaccharides were degraded under the combined action of H2O2 and vitamin C, the molecular weight of the polysaccharide molecules both showed a very significant decrease.

[0064] (2) Monosaccharide composition determination: Fucose, rhamnose, arabinose, galactose, glucose, xylose, mannose, fructose, ribose, galacturonic acid, glucuronic acid, mannuronic acid, guluronic acid and other standards were used as standards in the determination process. The test results are shown in Table 3 below.

[0065] Table 3. Composition of monosaccharides in soybean meal polysaccharides and wheat bran polysaccharides before and after degradation.

[0066]

[0067] The data in Table 3 show that when soybean meal polysaccharides and wheat bran polysaccharides were degraded using H2O2 and vitamin C, the types and contents of monosaccharides contained in the polysaccharides before and after degradation did not show significant differences, indicating that the degradation method used in this invention does not excessively damage the original structure of polysaccharide molecules.

[0068] (3) The structure of the polysaccharide was determined by infrared spectroscopy, and the results are shown in the appendix. Figure 2 As shown.

[0069] Appendix Figure 2 The structures of soybean meal polysaccharides and wheat bran polysaccharides before and after degradation were determined using infrared spectroscopy. Figure 2 The infrared spectra of soybean meal polysaccharide and wheat bran polysaccharide showed that the peak shapes were basically the same before and after degradation, and their molecular structures did not show obvious damage. This conclusion is basically consistent with the conclusions obtained from the above detection results.

[0070] (4) Determination of reducing sugar content: The 3,5-dinitrosalicylic acid method was used (with glucose as standard).

[0071] (5) Total sugar content determination: The total sugar content was determined by the phenol-sulfuric acid method (with glucose as the standard).

[0072] The content of reducing sugars and total sugars in soybean meal polysaccharides and wheat bran polysaccharides before and after degradation is shown in Table 4 below and appendix. Figure 3 .

[0073] Table 4. Content of reducing sugars and total sugars in soybean meal polysaccharides and wheat bran polysaccharides before and after degradation.

[0074] Sample Name Reducing sugar content (%) Total sugar content (%) Soybean meal polysaccharides 1.94 76.3 Degradation of soybean meal polysaccharides 8.95 64.8 wheat bran polysaccharides 1.98 94.4 Degradation of wheat bran polysaccharides 6.46 81.8

[0075] The experimental data above show that during the degradation of polysaccharides such as soybean meal polysaccharides and wheat bran polysaccharides using H2O2 and vitamin C, the molecular weight of polysaccharides decreased significantly, the total sugar content did not decrease significantly, the reducing sugar content increased significantly, the monosaccharide composition and uronic acid content did not change significantly, the main functional groups did not change significantly, but their quantities changed significantly.

[0076] Example 3

[0077] The raw materials obtained under the optimal conditions in Example 2 were compounded with inulin or fructooligosaccharides to obtain composite dietary fiber, and the fermentation effect of the obtained composite dietary fiber in vitro was verified.

[0078] The culture medium formula used in this embodiment is as follows:

[0079] Tryptone 2 g / L, yeast extract 2 g / L, NaCl 0.1 g / L, K2HPO4 0.04 g / L, KH2PO4 0.04 g / L, MgSO4 0.005 g / L, CaCl2 0.005 g / L, NaHCO3 2 g / L, Tween-80 2 mL, heme chloride 0.025 g / L, bile salts 0.5 g / L.

[0080] After mixing the above culture medium, bring the volume to 1L with phosphate buffer solution, autoclave at 121℃ for 20min, cool to room temperature, add vitamin K-1 0.002g / L and L-cysteine ​​salt dissolved in 3.00mL ultrapure water, filter through a 0.22μm microporous membrane and add to the bottle. Prepare and use immediately.

[0081] In this embodiment, different dietary fibers or dietary fiber complexes were used as carbon sources, and the following experimental groups were specifically set up:

[0082] Blank group: No other carbon source was added to the basal culture medium;

[0083] Group A: with 5g·L -1 Inulin was used as the sole carbon source;

[0084] Group B: with 5g·L -1 Fructooligosaccharides were used as the sole carbon source.

[0085] Group C: with 2.5 g·L -1 Inulin and 2.5g·L -1 SP is used as a carbon source;

[0086] Group D: with 2.5 g·L -1Inulin and 2.5g·L -1 DSP as a carbon source;

[0087] Group E: with 2.5 g·L -1 2.5 g·L of fructooligosaccharides -1 SP is used as a carbon source;

[0088] Group F: with 2.5 g·L -1 2.5 g·L of fructooligosaccharides -1 The DSP is used as a carbon source.

[0089] Source of microbial community:

[0090] Intestinal flora (IGF): Adult fecal specimens were collected from volunteers (24-40 years old) who gave their informed consent and signed an informed consent form. Specimens were collected using sterile collection instruments. Samples were transported to the laboratory within 4 hours of collection using a low-temperature transporter. For every 1L of culture medium, 10g of feces was weighed, and then 100mL of pH 6.9 phosphate buffer solution was added. After homogenization, the mixture was filtered through four layers of gauze and allowed to stand to obtain a 10% fecal bacterial suspension.

[0091] Experimental steps:

[0092] Each group: 4 mL carbon source (4 mL sterile water added to the blank group) + 2 mL microbial broth + 4 mL culture medium. Each system was added to a screw-top test tube and mixed well. Each group had three replicates. Nitrogen gas was used to create an anaerobic environment. Samples were taken after fermentation at 37℃ for 0 h, 6 h, 12 h and 24 h. The fermentation broth was centrifuged at 12000 r / min for 5 min and then stored at -40℃.

[0093] After the fermentation process was completed, the viable cell count (expressed as OD) of each group was measured. 600 Characterization), gas production, pH of the culture medium, short-chain fatty acids (acetic acid, propionic acid, butyric acid), and reducing sugar content were analyzed, and the results are shown in Table 5-7 below.

[0094] Table 5 Gas production during fermentation in each experimental group

[0095]

[0096] Table 6. Content of short-chain fatty acids produced during fermentation in each experimental group.

[0097]

[0098]

[0099] Table 7. pH and OD during the fermentation process of each experimental group 600 Changes in reducing sugar content

[0100]

[0101]

[0102] The results above show that as fermentation time progresses, OD... 600 The pH value first increased and then decreased, with the most significant increase observed in the inulin-DSP group (Group D), which had the highest value within 24 hours. The pH value did not change significantly over time, with the inulin group (Group A) having the lowest pH value, followed by the inulin-DSP group (Group D). Furthermore, the reducing sugar content decreased continuously with fermentation time, with the most significant decrease observed in the inulin group (Group A) and the inulin-DSP group (Group D).

[0103] In addition, in the fermentation system, the amount of gas produced increases continuously over time. The gas production of each group is as follows: Group D < Group E < Group F < Group C < Group B < Group A. That is, the gas production of the inulin complex DSP group (Group D) is the least, followed by the fructooligosaccharide complex SP group (Group E).

[0104] However, considering the gas production of dietary fiber in each group during fermentation and the content of propionic and butyric acids in short-chain fatty acids, the product obtained by inulin compound degradation of soybean meal polysaccharides can achieve better results in terms of low gas production and high fermentation performance.

[0105] Example 4

[0106] Blank group: No other carbon source was added to the basal culture medium;

[0107] Group A: 10g·L -1 Inulin was used as the sole carbon source;

[0108] Group B: 10g·L -1 Fructooligosaccharides were used as the sole carbon source.

[0109] Group D: 5g·L -1 Inulin and 5g·L -1 DSP as a carbon source;

[0110] Group G: 5g·L -1 Inulin and 5g·L -1 AX is used as a carbon source;

[0111] Group H: 5g·L -1 Inulin and 5g·L -1 DAX was used as a carbon source;

[0112] Group I: 5g·L -1 fructooligosaccharides and 5g·L -1 AX is used as a carbon source;

[0113] Group J: 5g·L-1 fructooligosaccharides and 5g·L -1 DAX was used as a carbon source.

[0114] After the fermentation process was completed, the viable cell count (expressed as OD) of each group was measured. 600 Characterization), gas production, pH of the culture medium, short-chain fatty acids (acetic acid, propionic acid, butyric acid), and reducing sugar content were measured, and the results are shown in Table 8-10 below.

[0115] Table 8 Gas production during fermentation in each experimental group

[0116]

[0117] Table 9. Content of short-chain fatty acids produced during fermentation in each experimental group.

[0118]

[0119]

[0120] Table 10 pH and OD during the fermentation process of each experimental group 600 Changes in reducing sugar content

[0121]

[0122]

[0123] The results showed that as fermentation time progressed, OD... 600 The gas production initially increased and then decreased, with the most significant increase observed in the fructooligosaccharide complex DAX group (Group J), which showed the highest value at 24 hours. Furthermore, the gas production during the fermentation process of dietary fiber in each group continuously increased over time, with the specific gas production ranking as follows: Group D < Group G < Group I < Group H < Group J < Group A < Group B. The inulin complex DSP group (Group D) had the lowest gas production, followed by the inulin complex AX group (Group G). This indicates that under the same conditions, the human body exhibits the best tolerance to these two dietary fiber compositions. Further considering the content of propionic and butyric acids in short-chain fatty acids, the composite dietary fiber product obtained after inulin-degraded soybean meal polysaccharides also demonstrates the greatest advantage.

[0124] Example 5

[0125] To further obtain the optimal ratio of inulin to degraded soybean meal polysaccharides, the ratio of inulin to soybean meal polysaccharides was adjusted to 0.5:1, 1:1, and 1:2, respectively.

[0126] The gas production and short-chain fatty acid content of dietary fiber after 24 hours of fermentation under different ratios are shown in Table 11 below.

[0127] Table 11 Gas production and short-chain fatty acid production of compound dietary fiber under different ratios

[0128]

[0129] The data in the table show that the gas production of the compound dietary fiber obtained under different ratios decreased after 24 hours of fermentation as the proportion of degraded soybean meal polysaccharides increased, and the content of short-chain fatty acids decreased as the proportion of degraded soybean meal polysaccharides increased. Therefore, considering both the gas production and the amount of short-chain fatty acid produced, a compound dietary fiber ratio of 1:1 was selected as the optimal ratio.

Claims

1. A low-gas high-fermentability composite dietary fiber, characterized by, The composite dietary fiber is obtained by compounding inulin and degraded soybean meal polysaccharide at a weight ratio of 1:1-2; The degraded soybean meal polysaccharide is a degradation product of soybean meal polysaccharide degraded by H2O2 and vitamin C, and in the degradation process, the concentration of the soybean meal polysaccharide is 10 mg / mL, the concentration of H2O2 is 75 mM, the concentration of vitamin C is 20 mM, the degradation temperature is 25 DEG C, and the degradation time is 2 h.

2. A method for producing a low-gas high-fermentability composite dietary fiber, characterized by, The steps include the following: S1, preparing degraded soybean meal polysaccharide Soybean meal polysaccharide is taken, dissolved and prepared into a solution with a concentration of 10 mg / mL, and then degraded by 75 mM H2O2 and 20 mM vitamin C at 25 DEG C for 2 h to obtain the degraded soybean meal polysaccharide; S2, mixing inulin and the degraded soybean meal polysaccharide obtained in S1 to obtain the composite dietary fiber, wherein the weight ratio of inulin to the degraded soybean meal polysaccharide is 1:1-2.

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