Tartary buckwheat compound with blood sugar reducing effect as well as preparation method and application of tartary buckwheat compound

Abstract

The invention discloses a tartary buckwheat compound with a blood sugar reducing effect and a preparation method and application thereof, tartary buckwheat is used as a main raw material and is subjected to water extraction, and an amino acid surfactant is added in the water extraction process, so that the permeability of cell walls can be effectively improved; flavonoid compounds, polyphenol compounds and proteins in cells are effectively dissolved out, and the extraction rate of active ingredients in the tartary buckwheat is increased; then the leach liquor is fermented by compounding Witzia ciliaris and Aspergillus niger, so that the content of active ingredients in the leach liquor is increased, and the effect of reducing blood sugar is further improved; the tartary buckwheat residues are subjected to combined treatment by adopting shearing homogenization and enzymolysis, and are further treated by adopting carboxymethyl cellulose, so that the viscosity of dietary fiber components is increased, the diffusion movement of glucose and amylase is favorably bound, and the auxiliary blood sugar reducing effect of the tartary buckwheat residues is further improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a tartary buckwheat complex with blood sugar lowering effect, and a preparation method and application thereof. Background Art

[0002] Diabetes is a common metabolic disease, mainly caused by insulin secretion defects or insufficient insulin action, and characterized by high blood sugar. Long-term high blood sugar levels can lead to chronic damage to multiple tissues, especially important organs such as the eyes, kidneys, heart, blood vessels, and nerves. These damages may lead to serious complications, including retinopathy, diabetic nephropathy, cardiovascular disease, and peripheral neuropathy, which not only seriously affect the patient's quality of life, but may also lead to disability or even death.

[0003] In the treatment of diabetes, it is crucial to control the hydrolysis process of polysaccharides in the daily diet. Polysaccharides are hydrolyzed into monosaccharides during digestion. The absorption of monosaccharides will rapidly increase blood sugar concentration, leading to blood sugar fluctuations. α-glucosidase is an enzyme present on the membrane of small intestinal epithelial cells. Its main function is to catalyze the hydrolysis reaction of polysaccharides. Therefore, inhibiting the activity of α-glucosidase can effectively slow down the decomposition rate of polysaccharides, thereby reducing the increase in blood sugar after meals.

[0004] At present, some synthetic α-glucosidase inhibitors used clinically, such as acarbose and miglitol, have been widely used in the treatment of diabetes. These drugs can effectively reduce postprandial blood sugar levels by inhibiting the activity of α-glucosidase. However, although these synthetic drugs perform well in controlling blood sugar, they are also accompanied by some side effects. For example, common side effects of acarbose include digestive discomfort, intestinal flatulence, diarrhea, etc. Some patients may experience hepatotoxic reactions and need to monitor liver function regularly.

[0005] Therefore, more and more researchers have begun to pay attention to the potential of natural products in controlling blood sugar. Many foods, fruits and plants contain natural α-glucosidase inhibitors, which usually have fewer side effects and can be easily consumed through daily diet.

[0006] Chinese patent document CN109078132A discloses a composition with the function of lowering blood sugar or assisting in lowering blood sugar, which is prepared from the following raw materials in the following weight ratio: 0.5-1.5 parts of polygonatum, 1-2 parts of corn silk, 0.5-1.5 parts of momordica grosvenori, and 0.1-0.5 parts of liquorice; the medicinal materials used in the invention are all listed in the national catalog of dual-purpose medicine and food, which are pure natural products, have relatively abundant resources, have less medicinal taste in the finished product, and are relatively cheap. It can regulate the body's metabolic function as a whole, has a stable blood sugar-lowering effect, and is highly safe, especially it has unique advantages in improving insulin resistance and diabetic complications; but the blood sugar-lowering time of the composition is long and the blood sugar-lowering rate is not high, and its blood sugar-lowering effect needs to be further improved. Summary of the invention

[0007] In view of the deficiencies of the prior art, the object of the present invention is to provide a tartary buckwheat complex with blood sugar lowering effect and a preparation method and application thereof.

[0008] In order to achieve the above object, the present invention adopts the following technical scheme:

[0009] In a first aspect, the present invention provides a method for preparing a tartary buckwheat complex having blood sugar lowering efficacy, comprising the following steps:

[0010] S1, grinding and sieving tartary buckwheat to obtain tartary buckwheat flour, dispersing the tartary buckwheat flour into deionized water, adding an amino acid surfactant, heating and stirring to extract, and filtering after the extraction to obtain an extract and tartary buckwheat residue;

[0011] S2, adding the extract to sterilized coconut water, then inoculating Weizmannella coagulans and Aspergillus niger, fermenting and culturing, sterilizing after the fermentation and culturing, collecting the fermentation broth, ultrafiltration, collecting the filtrate, and freeze-drying the filtrate to obtain a fermentation component;

[0012] S3, adding tartary buckwheat residue to deionized water, mixing evenly, homogenizing with a high shear homogenizer, then adjusting the pH of the solution to 8-10, adding alkaline protease and flavor protease, performing enzymolysis reaction, killing the enzyme at high temperature after the enzymolysis, adding carboxymethyl cellulose solution, stirring and mixing evenly, and freeze-drying to obtain a dietary fiber component;

[0013] S4, mixing the fermentation component, the dietary fiber component and xylitol evenly to obtain the tartary buckwheat complex.

[0014] Preferably, in step S1, the mass ratio of tartary buckwheat flour, deionized water and amino acid surfactant is 10-20:100-150:0.2-0.5.

[0015] Preferably, in step S1, the temperature of the heating and stirring leaching is 80-90°C, the time is 2-4h, and the stirring speed is 300-500r / min.

[0016] Preferably, in step S2, based on the volume of sterilized coconut water, the amount of the extract added is 20-30%, the inoculation amount of Weizmannella coagulans is 1-2%, and the inoculation amount of Aspergillus niger is 1-2%.

[0017] Preferably, in step S2, during the fermentation culture process, the fermentation temperature is 32-36°C, the fermentation time is 48-72h, and the stirring speed is 100-200r / min.

[0018] Preferably, in step S3, the mass ratio of tartary buckwheat residue, deionized water, alkaline protease, flavor protease and carboxymethyl cellulose solution is 20-40:300-500:0.5-1:0.5-1:100-150, and the mass fraction of the carboxymethyl cellulose solution is 1-3%.

[0019] Preferably, in step S3, the temperature of the enzymatic hydrolysis reaction is 50-60° C., and the time of the enzymatic hydrolysis reaction is 1-2 h.

[0020] Preferably, in step S4, the mass ratio of the fermentation component, the dietary fiber component and xylitol is 10-20:30-50:4-6.

[0021] In a second aspect, the present invention provides a tartary buckwheat composite prepared by the above preparation method.

[0022] In a third aspect, the present invention also provides use of the tartary buckwheat complex in the preparation of blood sugar-lowering food.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] (1) The tartary buckwheat composite provided by the present invention uses tartary buckwheat as the main raw material, and performs water extraction on the tartary buckwheat. During the water extraction process, an amino acid surfactant is added, which can effectively improve the permeability of the cell wall, so that the flavonoids, polyphenols and proteins in the cells are effectively dissolved, thereby improving the extraction rate of the active ingredients in the tartary buckwheat.

[0025] (2) The present invention uses a combination of coagulating Weizmannella and Aspergillus niger to ferment the extract. Coagulating Weizmannella and Aspergillus niger have different enzyme systems, which can effectively decompose the complex polysaccharides and proteins in the buckwheat extract. Coagulating Weizmannella can produce alcohol dehydrogenase, amylase and protease, etc., which promote the fermentation of carbohydrates and the degradation of proteins, while Aspergillus niger can produce cellulase and pectinase, which can further decompose pectin. Through the synergistic effect of coagulating Weizmannella and Aspergillus niger, not only can the macromolecular proteins in the extract be degraded into oligopeptide small molecular substances, but also the bound polyphenols in the extract can release small molecular polyphenols, which are more easily absorbed by the intestines and help release more amino acids and other active ingredients, providing a basis for the hypoglycemic potential of the fermentation product. In addition, a large amount of extracellular polysaccharides can be produced during the fermentation process. The extracellular polysaccharides can interact with α-glucosidase through electrostatic attraction or hydrogen bonds, thereby changing the structure of α-glucosidase, resulting in a decrease in its activity, thereby achieving the effect of assisting in lowering blood sugar; the fermentation products and other nutrients in the extract work together to play a role in lowering blood sugar.

[0026] (3) The tartary buckwheat residue after water extraction is insoluble dietary fiber. The present invention adopts shear homogenization and enzymatic hydrolysis to jointly treat the tartary buckwheat residue, so that the soluble dietary fiber in the tartary buckwheat residue is released, and the content of water-soluble dietary fiber is significantly increased; at the same time, the dietary fiber tissue in the tartary buckwheat residue becomes loose, and the specific surface area increases, which is conducive to the combination of dietary fiber with glucose, amylase, etc., thereby improving the hypoglycemic effect of the tartary buckwheat residue; then carboxymethyl cellulose is used to treat it, which increases the viscosity of the dietary fiber component, which is conducive to restraining the diffusion movement of glucose and amylase, and further improves the auxiliary hypoglycemic effect of the tartary buckwheat residue.

[0027] (4) Xylitol is a common prebiotic and is mainly used as a low-calorie sweetener in the present invention to improve the taste. It can also promote the growth of beneficial bacteria such as bifidobacteria and lactobacilli, help maintain the balance of intestinal flora, and enhance intestinal health. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a comparison chart of the inhibitory effects of each group of complexes on α-amylase activity;

[0029] Figure 2 This is a comparison chart of the inhibitory effects of each group of complexes on α-glucosidase activity;

[0030] Figure 3 This is a comparison chart of the hypoglycemic effects of each group of complexes on hyperglycemic rats. DETAILED DESCRIPTION

[0031] The present invention is further described in detail below through specific preferred embodiments, but the present invention is not limited to the following embodiments.

[0032] It should be noted that, unless otherwise specified, the chemical reagents involved in the present invention were purchased through commercial channels.

[0033] A method for preparing a tartary buckwheat complex having blood sugar lowering effect comprises the following steps:

[0034] S1. Preparation of Tartary Buckwheat Extract and Tartary Buckwheat Residue

[0035] The tartary buckwheat is crushed and sieved to obtain tartary buckwheat flour, and then the tartary buckwheat flour is dispersed in deionized water, and then an amino acid surfactant is added, and the mixture is heated and stirred for leaching. After the leaching is completed, the mixture is filtered to obtain an extract and tartary buckwheat residue.

[0036] In this step, the tartary buckwheat is firstly crushed and passed through a 200-mesh sieve for processing.

[0037] In this step, the mass ratio of tartary buckwheat flour, deionized water and amino acid surfactant is 10-20:100-150:0.2-0.5. In some embodiments of the present invention, for example, 10:100:0.2, 10:100:0.3, 10:100:0.5, 15:100:0.2, 15:100:0.5, 15:120:0.2, 15:150:0.5, 20:100:0.2, 20:120:0.4, 20:150:0.5 can be selected, but it is not limited to the listed values, and other values ​​not listed in the numerical range are also applicable.

[0038] Wherein, the amino acid surfactant is selected from glycine or glutamic acid.

[0039] In this step, the temperature of the heated stirring extraction is 80-90°C, for example, 80°C, 82°C, 84°C, 85°C, 86°C, 87°C, 88°C, and 90°C can be selected; the time is 2-4h, for example, 2h, 2.5h, 3h, 3.5h, and 4h can be selected; the stirring speed is 300-500r / min, for example, 300r / min, 350r / min, 400r / min, 450r / min, and 500r / min can be selected, but it is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0040] The invention uses tartary buckwheat as a main raw material, performs water extraction on it, and adds an amino acid surfactant during the water extraction process, which can effectively improve the permeability of the cell wall, effectively dissolve flavonoid compounds, polyphenol compounds and proteins in the cells, and improve the extraction rate of active ingredients in the tartary buckwheat.

[0041] S2. Preparation of fermentation components

[0042] The extract is added to sterilized coconut water, and then inoculated with Weizmannella coagulans and Aspergillus niger for fermentation and culture. After the fermentation and culture is completed, the extract is sterilized, the fermentation liquid is collected, ultrafiltration is performed, the filtrate is collected, and the filtrate is freeze-dried to obtain the fermentation component.

[0043] In this step, coconut water is used as the fermentation matrix. Coconut water contains a large amount of nutrients, which reduces the utilization of effective substances in the extract by Weizmannella coagulans and Aspergillus niger, so that the fermentation liquid contains more blood sugar-lowering active ingredients.

[0044] In this step, based on the volume of the sterilized coconut water, the amount of the extract added is 20-30% (v / v), for example, 20%, 25%, 28%, 30% can be selected; the inoculum amount of Weizmannella coagulans is 1-2% (v / v), for example, 1%, 1.2%, 1.5%, 1.8%, 2% can be selected; the inoculum amount of Aspergillus niger is 1-2% (v / v), for example, 1%, 1.2%, 1.5%, 1.8%, 2% can be selected; but it is not limited to the listed values, and other values ​​not listed in the numerical range are also applicable.

[0045] In this step, during the fermentation culture process, the fermentation temperature is 32-36°C, for example, 32°C, 33°C, 34°C, 35°C, and 36°C can be selected; the fermentation time is 48-72h, for example, 48h, 54h, 60h, 66h, and 72h can be selected; the stirring speed is 100-200r / min, for example, 100r / min, 120r / min, 150r / min, 180r / min, and 200r / min can be selected; but it is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0046] The present invention adopts a combination of coagulating Weizmannella and Aspergillus niger to ferment the extract. The coagulating Weizmannella and Aspergillus niger have different enzyme systems respectively, and can effectively decompose complex polysaccharides and proteins in the tartary buckwheat extract; the coagulating Weizmannella can produce alcohol dehydrogenase, amylase and protease, etc., to promote the fermentation of carbohydrates and the degradation of proteins, while the Aspergillus niger can produce cellulase and pectinase, which can further decompose pectin. Through the synergistic effect of coagulating Weizmannella and Aspergillus niger, not only can the macromolecular protein in the extract be degraded into oligopeptide small molecule substances, but also the bound polyphenols in the extract can release small molecule polyphenols, which are more easily absorbed by the intestines, and are also helpful to release more amino acids and other active ingredients, providing a basis for the hypoglycemic potential of the fermentation product.

[0047] In addition, a large amount of extracellular polysaccharides can be produced during the fermentation process. The extracellular polysaccharides can interact with α-glucosidase through electrostatic attraction or hydrogen bonds, thereby changing the structure of α-glucosidase, resulting in a decrease in its activity, thereby achieving the effect of assisting in lowering blood sugar; the fermentation products and other nutrients in the extract work together to play a role in lowering blood sugar.

[0048] S3. Preparation of dietary fiber components

[0049] The tartary buckwheat residue is added to deionized water, mixed evenly, and homogenized using a high shear homogenizer. The pH of the solution is then adjusted to 8-10, and alkaline protease and flavor protease are added to perform enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated at high temperature, and then a carboxymethyl cellulose solution is added, stirred and mixed evenly, and the dietary fiber component is obtained by freeze-drying.

[0050] In this step, the mass ratio of tartary buckwheat residue, deionized water, alkaline protease, flavor protease and carboxymethyl cellulose solution is 20-40:300-500:0.5-1:0.5-1:100-150.

[0051] Wherein, the mass fraction of the carboxymethyl cellulose solution is 1-3%.

[0052] In this step, the temperature of the enzymatic hydrolysis reaction is 50-60°C, for example, 50°C, 52°C, 55°C, 58°C, and 60°C can be selected; the time of the enzymatic hydrolysis reaction is 1-2h, for example, 1h, 1.5h, and 2h can be selected; but it is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0053] In the present invention, the tartary buckwheat residue after water extraction is insoluble dietary fiber. The present invention adopts shear homogenization and enzymatic hydrolysis to jointly process the tartary buckwheat residue, so that the soluble dietary fiber in the tartary buckwheat residue is released, and the content of water-soluble dietary fiber is significantly improved; at the same time, the dietary fiber tissue in the tartary buckwheat residue becomes loose, and the specific surface area is increased, which is conducive to the combination of dietary fiber with glucose, amylase, etc., thereby improving the hypoglycemic effect of the tartary buckwheat residue; then carboxymethyl cellulose is used to process it, the viscosity of the dietary fiber component is increased, which is conducive to restraining the diffusion movement of glucose and amylase, and further improves the auxiliary hypoglycemic effect of the tartary buckwheat residue.

[0054] S4. Preparation of Tartary Buckwheat Complex

[0055] The fermentation component, the dietary fiber component and xylitol are evenly mixed to obtain the tartary buckwheat complex.

[0056] In this step, the mass ratio of the fermentation component, the dietary fiber component and xylitol is 10-20:30-50:4-6. In some embodiments of the present invention, for example, 10:30:4, 10:30:6, 15:30:4, 15:30:5, 15:50:6, 20:40:4, 20:50:6 can be selected, but it is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0057] In the present invention, xylitol is mainly used as a low-calorie sweetener to improve the taste, and can also promote the growth of beneficial bacteria such as bifidobacteria and lactobacilli, help maintain the balance of intestinal flora, and enhance intestinal health.

[0058] The present invention is further described below by means of specific examples. The bitter buckwheat used in the present invention was purchased from Bozhou Ruidan Chinese Medicinal Materials Planting Co., Ltd., and the coagulant Weizmannella was purchased from Jiangsu Caiwei Biotechnology Co., Ltd., with a viable bacterial count of 6.0×10 10 cfu / mL, Aspergillus niger was purchased from Shanghai Beino Biotechnology Co., Ltd., and the viable count was 3.5×10 8 cfu / mL, alkaline protease and flavor protease were purchased from Jiangsu Jiujia Biotechnology Co., Ltd.

[0059] Example 1

[0060] A method for preparing a tartary buckwheat complex having blood sugar lowering effect comprises the following steps:

[0061] S1, crushing 10g of tartary buckwheat, passing through a 200-mesh sieve to obtain tartary buckwheat flour, dispersing the tartary buckwheat flour into 100g of deionized water, then adding 0.2g of glycine, and leaching for 4h at a stirring speed of 300r / min and 80°C. After the leaching is completed, filtering is performed to obtain an extract and tartary buckwheat residue;

[0062] S2, adding the extract to sterilized coconut water, then inoculating Weizmannella coagulans and Aspergillus niger, based on the volume of the sterilized coconut water, the amount of the extract added is 20%, the inoculation amount of Weizmannella coagulans is 1%, and the inoculation amount of Aspergillus niger is 1%, and the fermentation culture is carried out under the conditions of a stirring speed of 100r / min and 32°C for 72h. After the fermentation culture is completed, sterilization is carried out, the fermentation liquid is collected, ultrafiltration is performed, the filtrate is collected, and the filtrate is freeze-dried to obtain a fermentation component;

[0063] S3, adding 20g of tartary buckwheat residue to 300g of deionized water, mixing evenly, using a high shear homogenizer for homogenization, then adjusting the pH of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavor protease, and performing enzymolysis reaction at a temperature of 50°C for 2h. After the enzymolysis is completed, the enzyme is inactivated at high temperature, and then 100g of 2wt% carboxymethyl cellulose solution is added, stirring and mixing evenly, and freeze-drying to obtain a dietary fiber component;

[0064] S4. Evenly mix 10 g of the fermentation component, 30 g of the dietary fiber component and 4 g of xylitol to obtain a tartary buckwheat complex.

[0065] Example 2

[0066] A method for preparing a tartary buckwheat complex having blood sugar lowering effect comprises the following steps:

[0067] S1, crushing 20g of tartary buckwheat, passing through a 200-mesh sieve to obtain tartary buckwheat flour, dispersing the tartary buckwheat flour into 150g of deionized water, then adding 0.5g of glycine, and leaching for 3h at a stirring speed of 300r / min and 85°C. After the leaching is completed, filtering is performed to obtain an extract and tartary buckwheat residue;

[0068] S2, adding the extract to sterilized coconut water, then inoculating Weizmannella coagulans and Aspergillus niger, based on the volume of the sterilized coconut water, the amount of the extract added is 25%, the inoculum amount of Weizmannella coagulans is 2%, and the inoculum amount of Aspergillus niger is 2%, and the fermentation culture is carried out at a stirring speed of 100r / min and 32°C for 60h. After the fermentation culture is completed, sterilization is carried out, the fermentation liquid is collected, ultrafiltration is performed, the filtrate is collected, and the filtrate is freeze-dried to obtain a fermentation component;

[0069] S3, adding 40g of bitter buckwheat residue to 500g of deionized water, mixing evenly, using a high shear homogenizer for homogenization, then adjusting the pH of the solution to 8, adding 1g of alkaline protease and 1g of flavor protease, and performing enzymolysis reaction at a temperature of 60°C for 1h. After the enzymolysis is completed, the enzyme is inactivated at high temperature, and then 100g of 1wt% carboxymethyl cellulose solution is added, stirring and mixing evenly, and freeze-drying to obtain a dietary fiber component;

[0070] S4. Evenly mix 20 g of the fermentation component, 40 g of the dietary fiber component and 5 g of xylitol to obtain a tartary buckwheat complex.

[0071] Example 3

[0072] A method for preparing a tartary buckwheat complex having blood sugar lowering effect comprises the following steps:

[0073] S1, crushing 15g of tartary buckwheat, passing through a 200-mesh sieve to obtain tartary buckwheat flour, dispersing the tartary buckwheat flour into 150g of deionized water, then adding 0.4g of glycine, and leaching for 2h at a stirring speed of 500r / min and 90°C. After the leaching is completed, filtering is performed to obtain an extract and tartary buckwheat residue;

[0074] S2, adding the extract to sterilized coconut water, then inoculating Weizmannella coagulans and Aspergillus niger, based on the volume of the sterilized coconut water, the amount of the extract added is 30%, the inoculum amount of Weizmannella coagulans is 2%, and the inoculum amount of Aspergillus niger is 2%, and the fermentation culture is carried out under the conditions of stirring speed of 200r / min and 36°C for 48h. After the fermentation culture is completed, sterilization is carried out, the fermentation liquid is collected, ultrafiltration is performed, the filtrate is collected, and the filtrate is freeze-dried to obtain a fermentation component;

[0075] S3, adding 25g of bitter buckwheat residue to 400g of deionized water, mixing evenly, using a high shear homogenizer for homogenization, then adjusting the pH of the solution to 10, adding 0.8g of alkaline protease and 0.8g of flavor protease, and performing enzymolysis reaction at a temperature of 55°C for 1.5h. After the enzymolysis is completed, the enzyme is inactivated at high temperature, and then 100g of 3wt% carboxymethyl cellulose solution is added, stirring and mixing evenly, and freeze-drying to obtain a dietary fiber component;

[0076] S4. Evenly mix 15 g of the fermentation component, 50 g of the dietary fiber component and 6 g of xylitol to obtain a tartary buckwheat complex.

[0077] Comparative Example 1

[0078] A method for preparing a tartary buckwheat complex having blood sugar lowering effect comprises the following steps:

[0079] S1, crushing 10g of tartary buckwheat, passing through a 200-mesh sieve to obtain tartary buckwheat flour, dispersing the tartary buckwheat flour into 100g of deionized water, then adding 0.2g of glycine, and leaching for 4h at a stirring speed of 300r / min and 80°C. After the leaching is completed, filtering is performed to obtain an extract and tartary buckwheat residue;

[0080] S2, freeze-drying the extract to obtain a tartary buckwheat extract;

[0081] S3, adding 20g of tartary buckwheat residue to 300g of deionized water, mixing evenly, using a high shear homogenizer for homogenization, then adjusting the pH of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavor protease, and performing enzymolysis reaction at a temperature of 50°C for 2h. After the enzymolysis is completed, the enzyme is inactivated at high temperature, and then 100g of 2wt% carboxymethyl cellulose solution is added, stirring and mixing evenly, and freeze-drying to obtain a dietary fiber component;

[0082] S4. Evenly mix 10 g of tartary buckwheat extract, 30 g of dietary fiber component and 4 g of xylitol to obtain a tartary buckwheat complex.

[0083] Compared with Example 1, in Comparative Example 1, the extract was not subjected to fermentation treatment.

[0084] Comparative Example 2

[0085] A method for preparing a tartary buckwheat complex having blood sugar lowering effect comprises the following steps:

[0086] S1, crushing 10g of tartary buckwheat, passing through a 200-mesh sieve to obtain tartary buckwheat flour, dispersing the tartary buckwheat flour into 100g of deionized water, then adding 0.2g of glycine, and leaching for 4h at a stirring speed of 300r / min and 80°C. After the leaching is completed, filtering is performed to obtain an extract and tartary buckwheat residue;

[0087] S2, adding the extract to sterilized coconut water, and then inoculating Weizmannella coagulans, based on the volume of the sterilized coconut water, the amount of the extract added is 20%, and the inoculation amount of Weizmannella coagulans is 2%, and the fermentation culture is carried out at a stirring speed of 100r / min and 32°C for 72h. After the fermentation culture is completed, sterilization is carried out, the fermentation liquid is collected, ultrafiltration is performed, the filtrate is collected, and the filtrate is freeze-dried to obtain a fermentation component;

[0088] S3, adding 20g of tartary buckwheat residue to 300g of deionized water, mixing evenly, using a high shear homogenizer for homogenization, then adjusting the pH of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavor protease, and performing enzymolysis reaction at a temperature of 50°C for 2h. After the enzymolysis is completed, the enzyme is inactivated at high temperature, and then 100g of 2wt% carboxymethyl cellulose solution is added, stirring and mixing evenly, and freeze-drying to obtain a dietary fiber component;

[0089] S4. Evenly mix 10 g of the fermentation component, 30 g of the dietary fiber component and 4 g of xylitol to obtain a tartary buckwheat complex.

[0090] Compared with Example 1, in Comparative Example 2, only Weizmannella coagulans was used to ferment the extract.

[0091] Comparative Example 3

[0092] A method for preparing a tartary buckwheat complex having blood sugar lowering effect comprises the following steps:

[0093] S1, crushing 10g of tartary buckwheat, passing through a 200-mesh sieve to obtain tartary buckwheat flour, dispersing the tartary buckwheat flour into 100g of deionized water, then adding 0.2g of glycine, and leaching for 4h at a stirring speed of 300r / min and 80°C. After the leaching is completed, filtering is performed to obtain an extract and tartary buckwheat residue;

[0094] S2, the extract is added to sterilized coconut water, and then inoculated with Aspergillus niger, based on the volume of the sterilized coconut water, the amount of the extract added is 20%, and the inoculum size of Aspergillus niger is 2%, and the fermentation culture is carried out for 72 hours under the conditions of stirring speed of 100r / min and 32°C. After the fermentation culture is completed, sterilization is carried out, the fermentation liquid is collected, ultrafiltration is performed, the filtrate is collected, and the filtrate is freeze-dried to obtain a fermentation component;

[0095] S3, adding 20g of tartary buckwheat residue to 300g of deionized water, mixing evenly, using a high shear homogenizer for homogenization, then adjusting the pH of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavor protease, and performing enzymolysis reaction at a temperature of 50°C for 2h. After the enzymolysis is completed, the enzyme is inactivated at high temperature, and then 100g of 2wt% carboxymethyl cellulose solution is added, stirring and mixing evenly, and freeze-drying to obtain a dietary fiber component;

[0096] S4. Evenly mix 10 g of the fermentation component, 30 g of the dietary fiber component and 4 g of xylitol to obtain a tartary buckwheat complex.

[0097] Compared with Example 1, in Comparative Example 3, only Aspergillus niger was used to ferment the extract.

[0098] Comparative Example 4

[0099] A method for preparing a tartary buckwheat complex having blood sugar lowering effect comprises the following steps:

[0100] S1, crushing 10g of tartary buckwheat, passing through a 200-mesh sieve to obtain tartary buckwheat flour, dispersing the tartary buckwheat flour into 100g of deionized water, then adding 0.2g of glycine, and leaching for 4h at a stirring speed of 300r / min and 80°C. After the leaching is completed, filtering is performed to obtain an extract and tartary buckwheat residue;

[0101] S2, adding the extract to sterilized coconut water, then inoculating Weizmannella coagulans and Aspergillus niger, based on the volume of the sterilized coconut water, the amount of the extract added is 20%, the inoculation amount of Weizmannella coagulans is 1%, and the inoculation amount of Aspergillus niger is 1%, and the fermentation culture is carried out under the conditions of a stirring speed of 100r / min and 32°C for 72h. After the fermentation culture is completed, sterilization is carried out, the fermentation liquid is collected, ultrafiltration is performed, the filtrate is collected, and the filtrate is freeze-dried to obtain a fermentation component;

[0102] S3, adding 20g of bitter buckwheat residue to 300g of deionized water, mixing evenly, homogenizing with a high shear homogenizer, then adjusting the pH of the solution to 8, adding 0.5g of alkaline protease and 0.5g of flavor protease, and performing enzymolysis reaction at a temperature of 50°C for 2h. After the enzymolysis is completed, the enzyme is inactivated at high temperature, and the dietary fiber component is obtained by freeze-drying;

[0103] S4. Evenly mix 10 g of the fermentation component, 30 g of the dietary fiber component and 4 g of xylitol to obtain a tartary buckwheat complex.

[0104] Compared with Example 1, in Comparative Example 4, carboxymethyl cellulose was not used to treat the tartary buckwheat residue.

[0105] The tartary buckwheat composites prepared in Examples 1-3 and Comparative Examples 1-4 were subjected to functional testing, and the specific steps were as follows:

[0106] 1.α-Amylase Activity Inhibition Test

[0107] The tartary buckwheat complex prepared in Examples 1-3 and Comparative Examples 1-4 was taken, and a sample diluent with a mass concentration of 1.0 mg / mL was prepared with 0.1 mol / L PBS buffer solution, and 30 μL was taken; then the same volume of 1U / mL α-amylase solution was weighed and placed in an ELISA plate, reacted at 37°C for 10 min, and then the same volume of 1% starch solution was added and mixed, and after a 37°C water bath for 15 min, 50 μL of DNS solution was quickly added to terminate the reaction, and a boiling water bath was performed for 5 min. After color development, an ice water bath was performed for 15 min. Acarbose was used as a positive control, and the absorbance of the solution at a wavelength of 540 nm was measured, and the inhibition rate of each group of compositions on α-amylase was calculated. The test results are as follows: Figure 1 shown.

[0108] 2.α-Glucosidase Activity Inhibition Experiment

[0109] Take the buckwheat complex of Example 1-3 and Comparative Example 1-4, prepare a sample diluent with a mass concentration of 1.0 mg / mL with 0.1 mol / L PBS buffer solution, and take 40 μL; then weigh the same volume of 1U / mL α-glucosidase solution and place it in an ELISA plate, and react at 37°C for 10 min; then add the same volume of 5 mmol / L PNPG solution and mix well, and add 100 mL Na2CO3 solution (0.1 mol / L) and shake for 1 min to terminate the reaction after 5 min in a 37°C water bath, and use acarbose as a positive control to measure the absorbance of the solution at a wavelength of 405 nm, and calculate the inhibition rate of each group of compositions on α-glucosidase. The test results are as follows: Figure 2 .

[0110] from Figure 1 and Figure 2 It can be seen that the tartary buckwheat complex prepared by the present invention has a good inhibitory effect on α-amylase and α-glucosidase, can slow down the digestion process of carbohydrates, and further slow down the increase in blood sugar concentration after a meal, thereby helping to maintain a healthy blood sugar level.

[0111] The tartary buckwheat complex prepared in Example 1 and Comparative Examples 1-4 was subjected to a hyperglycemic model hypoglycemic experiment, and the specific steps were as follows:

[0112] Hyperglycemia modeling method: SPF-grade C57BL / 6J adult male mice (26±2) g were selected, and after 3-5 days of adaptation, the breeding environment was: temperature 24℃-26℃, relative humidity 40%-60%, light and dark alternation every 12h, and free food and water during the breeding period. 15 animals were randomly selected to fast for 3-5h, and fasting blood sugar was measured as the basal blood sugar value of this batch of animals. Subsequently, the animals fasted for 24 hours (free drinking water), and alloxan (freshly prepared before use) was injected for modeling, 50mg / kg BW.iv for mice. After 7 days, the animals fasted for 3h and blood sugar was measured. Blood sugar values ​​of 10-25mmol / L were successful animals for hyperglycemia models.

[0113] Hyperglycemia model animal hypoglycemic experiment: According to the blood sugar results after modeling, the mice with successful modeling were divided into Example 1 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, and Comparative Example 4 group, with 10 mice in each group. The blank group was fed with maintenance feed freely, and the model group, Example 1 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, and Comparative Example 4 group were fed with high-calorie feed (lard 10%, sucrose 15%, egg yolk powder 15%, casein 5%, cholesterol 1.2%, sodium cholate 0.2%, calcium bicarbonate 0.6%, stone powder 0.4%, mouse maintenance feed 52.6%). The calories of high-calorie feed are higher than those of maintenance feed. The Example 1 group was orally gavaged with the bitter buckwheat complex (1 g / kg·BW) prepared in Example 1 every day, the Comparative Example 1 group, the Comparative Example 2 group, the Comparative Example 3 group and the Comparative Example 4 group were orally gavaged with the bitter buckwheat complex (1 g / kg·BW) prepared in Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4 every day, and the model control group and the blank group were given an equal amount of normal saline (1 g / kg·BW). After 30 consecutive days, the fasting blood glucose value was measured (fasting was the same as before the experiment). The test results are as follows Figure 3 As shown in the figure, compared with the blank group, “##” indicates P < 0.01; compared with the model control group, “*” indicates P < 0.05, and “**” indicates P < 0.01.

[0114] from Figure 3It can be seen that after 30 days of the experiment, the terminal fasting blood glucose value of the hyperglycemic mice in Example 1 group was significantly reduced compared with that in the model control group (p<0.01), indicating that the tartary buckwheat complex prepared by the present invention has an inhibitory effect on the hyperglycemia caused by alloxan and can effectively reduce the blood glucose of hyperglycemic mice.

[0115] Finally, it should be noted that the above embodiments do not limit the present invention in any form. For those skilled in the art, some modifications and improvements can be made to the present invention. Therefore, any modification or improvement made without departing from the spirit of the present invention belongs to the scope of protection claimed in the present invention.

Claims

1. A method for preparing a tartary buckwheat complex having blood sugar lowering effect, characterized in that: The steps include: S1, grinding and sieving tartary buckwheat to obtain tartary buckwheat flour, dispersing the tartary buckwheat flour into deionized water, adding an amino acid surfactant, heating and stirring to extract, and filtering after the extraction to obtain an extract and tartary buckwheat residue; S2, adding the extract to sterilized coconut water, then inoculating Weizmannella coagulans and Aspergillus niger, fermenting and culturing, sterilizing after the fermentation and culturing, collecting the fermentation broth, ultrafiltration, collecting the filtrate, and freeze-drying the filtrate to obtain a fermentation component; S3, adding tartary buckwheat residue to deionized water, mixing evenly, homogenizing with a high shear homogenizer, then adjusting the pH of the solution to 8-10, adding alkaline protease and flavor protease, performing enzymolysis reaction, killing the enzyme at high temperature after the enzymolysis, adding carboxymethyl cellulose solution, stirring and mixing evenly, and freeze-drying to obtain a dietary fiber component; S4, mixing the fermentation component, the dietary fiber component and xylitol evenly to obtain the tartary buckwheat complex.

2. The preparation method according to claim 1, characterized in that: In step S1, the mass ratio of tartary buckwheat flour, deionized water and amino acid surfactant is 10-20:100-150:0.2-0.

5.

3. The preparation method according to claim 1, characterized in that: In step S1, the temperature of the heating and stirring leaching is 80-90°C, the time is 2-4h, and the stirring speed is 300-500r / min.

4. The preparation method according to claim 1, characterized in that: In step S2, based on the volume of the sterilized coconut water, the amount of the extract added is 20-30%, the inoculation amount of Weizmannella coagulans is 1-2%, and the inoculation amount of Aspergillus niger is 1-2%.

5. The preparation method according to claim 1, characterized in that: In step S2, during the fermentation culture process, the fermentation temperature is 32-36°C, the fermentation time is 48-72h, and the stirring speed is 100-200r / min.

6. The preparation method according to claim 1, characterized in that: In step S3, the mass ratio of tartary buckwheat residue, deionized water, alkaline protease, flavor protease and carboxymethyl cellulose solution is 20-40:300-500:0.5-1:0.5-1:100-150, and the mass fraction of the carboxymethyl cellulose solution is 1-3%.

7. The preparation method according to claim 1, characterized in that: In step S3, the temperature of the enzymatic hydrolysis reaction is 50-60° C., and the time of the enzymatic hydrolysis reaction is 1-2 h.

8. The preparation method according to claim 1, characterized in that: In step S4, the mass ratio of the fermentation component, the dietary fiber component and xylitol is 10-20:30-50:4-6.

9. The tartary buckwheat composite prepared by the preparation method according to any one of claims 1 to 8.

10. Use of the tartary buckwheat complex according to claim 9 in preparing blood sugar lowering food.

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