Preparation method of high-water-absorption konjak dietary fiber supplement particles

Abstract

The invention discloses a preparation method of high-water-absorption konjak dietary fiber supplement particles. The method comprises the following steps: 1, modifying konjak powder; 2, mixing the modified konjaku flour with a coating agent, and performing short-time steam high-temperature treatment to obtain coated konjaku flour with a soft core-shell structure; 3, uniformly mixing the coated konjaku flour with the soft core-shell structure with a wetting agent, and granulating to obtain soft particles; and 4, compounding the soft material particles with auxiliary materials. The konjaku flour is modified, mixed with the coating agent and then subjected to short-time steam high-temperature treatment to construct a soft colloid core-shell structure, the appearance characteristics of the konjaku flour are improved, the viscosity is reduced, the brewing performance and the eating taste of the supplement particles are improved, the content of konjaku dietary fibers is increased, and the high water absorption performance of the konjaku dietary fibers is guaranteed; the konjak dietary fibers are directly and massively utilized, the multi-regulation function of fixed-point parts is achieved, human health is regulated, and meanwhile the preparation method is low in cost, simple in process and suitable for popularization and utilization.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing highly water-absorbent konjac dietary fiber supplement particles. Background Art

[0002] Konjac glucomannan, an extract from the tuber of konjac, is a high-quality natural water-soluble dietary fiber. Its molecular structure is composed of β-D-glucose and β-D-mannose alternately connected by β-1,4 pyranosidic bonds at a molar ratio of 1:1.4 to 1.6. Konjac glucomannan has many excellent properties, such as water retention, thickening, gelling, and film-forming properties, and has been used in many fields such as food, chemical industry, and environmental protection. In addition, konjac glucomannan also has the functions of nutritional regulation, participation in material metabolism, and improvement of intestinal flora, and promotes intestinal peristalsis, relieves digestive diseases such as constipation and gastroenteritis, and has a certain effect of satiety and weight loss; at the same time, konjac glucomannan is currently the only dietary fiber supplement that can lower cholesterol. It absorbs fat in the small intestine, reduces the absorption of fat in the small intestine, and promotes the conversion of cholesterol in the liver, thereby preventing and regulating hyperlipidemia. It has great application potential in the field of food and medical care.

[0003] With the accelerated pace of modern life and increasing work pressure, the problem of imbalanced nutritional structure in various groups of people has become increasingly prominent, so the demand for light meals, pre-prepared dishes and convenience foods is growing. Therefore, it is very likely to develop a food that is rich in dietary fiber, nutritious, palatable and convenient to eat. At present, the research and development of konjac food in the industry is still mainly focused on snacks, ingredients such as konjac silk, bionic tripe, spicy strips, konjac popping beads, etc., and the application width is constantly expanding, but the application depth has not been fully explored, and the potential value of konjac has not been fully utilized.

[0004] According to preliminary research, the current research and development of konjac dietary fiber is mainly divided into three categories. Among them, the first category directly uses konjac products as raw materials to compound into various foods: the patent "A production process and formula of konjac millet porridge or konjac black rice porridge" with application number 202310037404.7 uses konjac flour as one of the main raw materials, and the konjac flour is finely processed into white rice-like particles by puffing and refining coarse particles, and then mixed with millet, black rice and other ingredients, so as to add the relatively niche konjac flour to traditional porridge products, thereby expanding the audience range, so as to give full play to the health care effect of konjac and supplement the dietary needs of the human body; the application number is 202211 Patent 307206.X "A Rice Germ Dietary Fiber Biscuit and Its Production Method" uses konjac flour and whole wheat flour as well as ground and sieved black sesame, oatmeal, and walnut kernels to prepare biscuits, which provides more dietary fiber on the one hand and improves the chewiness, digestibility, and absorbability of biscuits on the other hand; Patent application number 202011570537.3 "A Preparation Method for Instant Juice Sauce of Konjac Freeze-dried Granules" mixes konjac gel particles prepared from konjac flour with konjac gum-containing juice to prepare jam to increase the dietary fiber content and improve the taste. The above patents all directly use the characteristics of konjac products such as konjac flour containing high dietary fiber to simply add to fast food or ready-to-eat food, and do not study the high dietary fiber of konjac itself. In addition, many ingredients that are not conducive to dietary fiber absorption and health, such as starch, oil, sugar, and other raw materials, are added when konjac flour is added, making it difficult to achieve the effect of adjusting the nutritional structure. The second category adds konjac products as auxiliary materials to health products: the patent with application number 202110982834.7, "Low-calorie, blood sugar and fat-reducing macromolecular dietary fiber fruit-flavored gel oral preparation", combines granular konjac with oligomaltolsaccharides, polydextrose, and β-1,3-glucan as water-soluble dietary fiber components to form a biological isolation membrane after absorbing water, inhibit insulin secretion, delay the absorption of glucose and fat by the small intestine, and improve symptoms such as hyperglycemia, hyperlipidemia, and high cholesterol; the patent with application number 202011288220.0, "A meal replacement powder with a sense of satiety and its preparation method" The patent "Meal Replacement Method" uses konjac gum and carrageenan as stabilizing gums to combine with HMB-Ca in the added functional ingredients that easily cause protein precipitation and flocculation, avoid agglomeration and stratification of the product, improve the stability of the meal replacement powder, and supplement the dietary fiber content at the same time; the patent "High-fiber Composite Fruit-flavored Liquid Beverage that Blocks Calorie Absorption, Lowers Blood Sugar and Lipids, and Anti-oxidation" with application number 201910363906.2 uses granular konjac with a variety of fruit juices, vitamins, carrageenan, and xanthan gum thickeners to prepare a liquid beverage. Different types of dietary fiber are compounded to improve constipation, effectively clear free radicals, and fight inflammation and aging. The above patents all use other characteristics of konjac products to add them as auxiliary materials, and use them as dietary fiber by the way. In essence, they are still not research on the utilization of konjac dietary fiber.The third category is the direct extraction and utilization of dietary fiber in konjac: Patent No. 202410198319.3, "A method for extracting high-polymerization glucomannan dietary fiber from konjac flour by enzymatic hydrolysis", uses a mixed enzyme of mannanase and β-glucanase to enzymatically hydrolyze konjac flour, removes impurities with ion exchange resin, and then performs nanofiltration to obtain high-polymerization glucomannan that has an improving effect on blood sugar and blood lipids, ensuring its performance as dietary fiber. This patent extracts dietary fiber from konjac before using it, solving the problem of konjac flour being degraded into glucomannan that becomes viscous when it comes into contact with water and affects its taste and properties, but it is a deep processing and utilization of dietary fiber in konjac, with complex processes, high costs, and is difficult to promote.

[0005] Therefore, a method for preparing a konjac product which can fully exert the high dietary fiber effect of konjac and has a suitable taste and a simple and easy process is needed. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a preparation method of a highly water-absorbent konjac dietary fiber supplementary granule for the above-mentioned deficiencies in the prior art. The method is carried out by modifying konjac flour, and after mixing with a coating agent, a short-time steam high-temperature treatment is carried out to construct a soft core-shell structure of a soft colloid shell coating the modified konjac flour kernel, not only improving the appearance characteristics of konjac flour, reducing viscosity, improving the dissolving performance and edible mouthfeel of the supplementary granule, also improving the konjac dietary fiber content and ensuring its high water absorption performance, and bringing into play the multiple regulating functions of fixed-point positions, realizing the direct and large-scale utilization of konjac dietary fiber, solving the problems of the prior art that the utilization rate of konjac dietary fiber is low, the process is complicated and the taste is not good.

[0007] To solve the above technical problems, the technical solution adopted in the present invention is: a preparation method of highly water-absorbent konjac dietary fiber supplementary particles, characterized in that the method comprises the following steps:

[0008] Step 1, modifying the konjac flour to obtain modified konjac flour;

[0009] Step 2: Mixing the modified konjac flour obtained in step 1 with a coating agent, subjecting the mixture to a short-term steam high-temperature treatment, and then taking out, drying and sieving, collecting the material on the sieve, and obtaining the coated konjac flour with a soft core-shell structure;

[0010] Step 3, mixing the coated konjac flour with the soft core-shell structure obtained in step 1 with a wetting agent, granulating the mixture, sieving the granules, and drying the granules to obtain soft material granules;

[0011] Step 4: compounding the soft material particles obtained in step 3 with auxiliary materials to obtain highly water-absorbent konjac dietary fiber supplement particles.

[0012] The present invention's research process found that konjac flour has excellent water absorption and water holding capacity, but it forms a viscous colloid after dissolving, hindering the increase of its solubility, usually dissolved in water after the concentration is no more than 2%, and the aqueous solution has obvious viscosity in the oral cavity, affecting mouthfeel, causing its addition to be limited, and water absorption is difficult to improve; konjac flour appearance is off-white, directly made into particles, the solution color is not good and the transparency is low, the appearance acceptance is low, konjac flour also has a unique fishy smell, it is difficult to improve by simply adding a masking agent or a flavor corrective, causing a low willingness to taste, making the mixing performance of konjac flour products poor. In addition, konjac flour has continuous swelling after being dissolved in water, and can continue to stimulate the intestinal wall after entering the stomach and cause discomfort or even dyspepsia and other problems.

[0013] In view of the above-mentioned technical difficulties, the present invention first performs modification treatment on konjac flour, reduces the konjac flour particle diameter through the modification treatment, improves the konjac flour specific surface area, improves the appearance performance and rheological property after its dissolution, or regulates the dispersibility, granularity, porosity and activity of konjac flour, improves the appearance characteristics of konjac flour, improves the transparency of konjac flour, reduces viscosity, avoids too thick adhesion in the oral cavity to cause inconvenience in taking, and then increases the addition amount of konjac flour, namely improves the konjac dietary fiber content, and ensures the realization of its high water absorption performance.

[0014] Next, the present invention mixes the modified konjac flour with the coating agent and then performs a short-time steam high-temperature treatment, which, on the one hand, promotes the volatilization of the fishy smell substances of the konjac flour itself and improves the edible defects thereof, and on the other hand, utilizes the steam high-temperature energy to promote the coating agent to form a solution wrapped around the modified konjac flour particles, and forms a soft colloid shell after drying to coat around the modified konjac flour kernel to cover the remaining konjac flour fishy smell substances, and more importantly, after the coated konjac flour with the soft core-shell structure is made into supplementary particles, the composite performance with auxiliary materials is not affected, especially the viscosity is greatly reduced, the edible taste is guaranteed, the edible performance is not affected, and after entering the gastrointestinal tract, the soft colloid shell effectively resists the gastric juice and the food residue in the stomach from breaking. The modified konjac flour is not bad, which prevents konjac flour from being quickly degraded into glucomannan by gastric acid and swells rapidly in water to irritate the stomach wall and cause discomfort. After the soft colloid shell is digested, the modified konjac flour coated in it is gradually exposed and swells slowly, which improves the stability and biocompatibility of the supplementary particles and exerts its high water absorption performance. After absorbing water and swelling, it floats in the gastric juice, prolongs the gastric emptying time, increases the gastric retention time, and produces a sense of fullness. After being digested by gastric juice, the modified konjac flour that absorbs water and swells is degraded and its volume becomes smaller. Finally, under the regular cycle of the gastrointestinal digestive system, it smoothly enters the intestine for further absorption, exerts the role of konjac glucomannan in regulating intestinal flora, and prevents konjac flour from absorbing water and swelling in the intestine to cause dry stool.

[0015] The preparation method of the above-mentioned high water-absorbent konjac dietary fiber supplementary granules is characterized in that the viscosity of the konjac flour described in step one is lower than 500mPa·s, 10000mPa·s~15000mPa·s or 30000mPa·s~34000mPa·s. The present invention has found that the viscosity of konjac flour is different, and the characteristics such as its appearance, smell, and degradation performance are all different. Generally speaking, the higher the viscosity of konjac flour, the thicker the appearance, and the worse the degradation performance. The difficulty of subsequent modification treatment increases, and the water absorption performance and retention performance in the stomach after making the supplementary granules also change, but the raw material cost is reduced, so it is necessary to consider the preparation technology and cost factors comprehensively, and select the konjac flour of suitable viscosity.

[0016] The preparation method of the above-mentioned highly absorbent konjac dietary fiber supplementary granules, is characterized in that, the process of modification treatment described in step one is: konjac flour is dissolved in water containing dispersant PEG or PVP to obtain a dispersed solution, and then the dispersed solution is subjected to high-frequency oscillation to obtain a konjac aerogel composed of ultrafine nano solution droplets, and modified konjac flour is obtained by drying. The present invention is to disperse konjac flour into konjac aerogel composed of ultrafine nano solution droplets by carrying out high-frequency oscillation after fully dispersing konjac flour, thereby obtaining a modified konjac flour of ultrafine particles, the particles of the modified konjac flour are finer, and the specific surface area is greatly improved, and its solubility and the appearance characteristics and rheological properties after dissolution are greatly improved, and the addition amount of konjac dietary fiber is effectively increased.

[0017] The preparation method of the above-mentioned high water-absorbent konjac dietary fiber supplementary granules, is characterized in that, the process of modification treatment described in step one is: konjac flour is dissolved in water containing foaming agent sodium bicarbonate, soy protein or egg protein to obtain a dispersion solution, and then the dispersion solution is repeatedly frozen and thawed, and then dried and superfinely ground to obtain modified konjac flour. The present invention is by repeatedly freezing and thawing after konjac flour is mixed with a foaming agent, utilizing the effect of foaming agent to form pores, constructing a hydrophobic porous structure, so that the surface of modified konjac flour forms a rough microporous structure, not only improves its water absorption performance, but also effectively regulates and enhances the dispersibility, granularity, porosity and activity of modified konjac flour, to improve the appearance characteristics of konjac flour, improve the transparency of konjac flour, reduce viscosity, thereby improve the addition of konjac dietary fiber; meanwhile, because the dispersibility of modified konjac flour is better, the porosity increases between powders, is conducive to subsequent mixing with coating agent, promotes the uniform coating of coating agent around modified konjac flour particles.

[0018] The preparation method of the above-mentioned high water-absorbent konjac dietary fiber supplementary granules is characterized in that, the coating agent described in the step 2 is resistant dextrin or inulin, and the coating agent addition amount is 5% to 10% of the modified konjac flour quality, and the process of the short-time steam high temperature treatment is: after the modified konjac flour and the coating agent are mixed, they are laid flat on a flat board, the laying thickness is no more than 2mm, and then they are loaded in a steam boiler in layers, and kept for 2min to 5min at 100°C to 120°C. The invention selects resistant dextrin or inulin rich in dietary fiber as a coating agent, further improving the dietary fiber content in the supplemented particles, and evenly mixing the coating agent with the modified konjac flour and then spreading the mixture for short-time steam high-temperature treatment. By controlling process parameters, water vapor carried by the steam reacts with the coating agent to form a viscous condensate, which is tightly wrapped on the surface of the modified konjac flour. After water in the inner layer contacts the modified konjac flour, a viscous gel is quickly formed on the outer layer of the modified konjac flour, thereby hindering further dissolution of the modified konjac flour and ensuring high water absorption of the modified particles. The viscous gel is tightly adhered to the coating agent condensate, thereby enhancing the combination performance of the two, thereby obtaining a stable soft core-shell structure.

[0019] The preparation method of the above-mentioned high water-absorbent konjac dietary fiber supplementary granules is characterized in that, the coating agent described in the step 2 is carrageenan, gellan gum, xanthan gum or cellulose derivatives including methylcellulose, ethylcellulose, hydroxypropyl cellulose, hydroxymethyl cellulose, and the coating agent addition is 0.05%~0.25% of the modified konjac flour quality, the process of the described short-time steam high temperature treatment is: the modified konjac flour is tiled on a flat board, and the laying thickness is no more than 1.5mm, the coating agent is mixed with a solution and evenly sprayed on the tiled modified konjac flour surface, then packed in the steam cooker, and kept for 5min~8min at 130 ℃~160 ℃. The present invention selects the above-mentioned polymer glue or cellulose derivative substances as coating agents, utilizes the gelling properties of the coating agents themselves to first form a viscous gel, and forms a coordinated compound with the viscous gel formed by the modified konjac flour, thereby improving the bonding strength of the two, thereby improving the stability of the soft core-shell structure, and prolonging the water absorption time of the supplementary particles, while preventing the rheological properties of the coating agents from changing under high temperature for too long a time and failing to form a soft colloid structure.

[0020] The method for preparing the highly absorbent konjac dietary fiber supplementary particles is characterized in that the coating agent is further added with a conjugate of ovalbumin and pectin, or a complex of whey protein and gum arabic, or a complex of collagen and hyaluronic acid, and the added amount is 1% to 3% of the mass of the coating agent. The present invention is conducive to promoting the coating process and improving the strength and stability of the soft gel shell structure by adding the above substances to the coating agent; at the same time, the starch or sugar components such as protein sugar in the compound auxiliary materials can also be added to the coating agent to achieve multiple functional utilization and shorten the process flow.

[0021] The preparation method of the above-mentioned highly absorbent konjac dietary fiber supplementary granules is characterized in that the wetting agent described in step 3 is an ethanol solution with a volume fraction of 10% to 20%, and the addition amount of the wetting agent in the coated konjac flour is 1.5mL / g to 2.0mL / g; the screen mesh used for the sieving is 20 to 60 meshes; the drying temperature is 50°C to 60°C, and the temperature is 60min to 90min. The ethanol solution is used as a wetting agent to ensure that the wettability of the soft material is suitable, thereby obtaining particles with uniform particle size and higher forming rate, avoiding the particles from being bonded into a mass or being too hard, not only prolonging the drying time to waste heat energy, but also being difficult to granulate, affecting the stability of the soft colloid structure.

[0022] The method for preparing the above-mentioned highly water-absorbent konjac dietary fiber supplement particles is characterized in that the auxiliary materials described in step 4 are derived from sweeteners xylitol, protein sugar, oligofructose, oligomaltose, nutrition enhancer vitamin C, colorant citrus powder, capsanthin, aromatic edible flavor, disintegrant sodium bicarbonate, citric acid, and the mass ratio of soft material particles to auxiliary materials is 55-85:15-25.

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

[0024] 1. The present invention carries out modification treatment on konjac flour, by improving its appearance performance and rheological properties after dissolution or regulating the dispersibility, granularity, porosity and activity of konjac flour, not only improves the appearance characteristics of konjac flour, reduces viscosity, but also greatly increases the konjac dietary fiber content (up to 50% to 80%), and ensures its high water absorption performance, realizes direct and large-scale utilization of konjac dietary fiber rather than only adding it as an auxiliary material, and the components give play to the potential value of konjac.

[0025] 2. The present invention mixes the modified konjac flour with the coating agent and then performs a short-time steam high-temperature treatment, so that the coating agent forms a solution and wraps around the modified konjac flour particles to form a soft colloid shell, which effectively reduces the fishy smell of the konjac flour itself, improves the stability of the supplementary particles, reduces the viscosity of the supplementary particles after dissolving, and improves the dissolving performance and edible taste of the supplementary particles.

[0026] 3. The present invention constructs a structure in which a soft colloid shell covers a modified konjac flour kernel, so that the supplementary particles have multiple regulatory functions at fixed locations, that is, they absorb water, swell and retain in the stomach, produce a sense of fullness, and are beneficial to suppress appetite. The supplementary particles themselves can provide dietary fiber, nutritional enhancers and other substances to avoid nutritional imbalance, and then use their degradation products in the intestine to play a role in regulating the flora, further regulating human health and playing a health care function.

[0027] 4. The present invention compounds the soft material particles with auxiliary materials to obtain highly absorbent konjac dietary fiber supplement particles. The auxiliary materials have complete functions and simple and controllable ingredients. There is no need to add other expensive components. The cost is low and the process is simple, which is suitable for promotion and utilization.

[0028] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a physical picture of the highly water-absorbent konjac dietary fiber supplement particles prepared in Example 1 of the present invention.

[0030] Figure 2 This is a physical picture of the highly water-absorbent konjac dietary fiber supplement particles prepared in Example 2.

[0031] Figure 3 This is a physical picture of the highly water-absorbent konjac dietary fiber supplement particles prepared in Example 7. DETAILED DESCRIPTION

[0032] The viscosity measurement process of konjac flour in embodiment 1~of the present invention is: accurately weigh 3.00g of konjac flour sample, add in the beaker that fills 300mL distilled water, adopt 150r / min rotating speed to stir 30min in 30 ℃ of constant temperature water bath, take out beaker, use viscometer to measure viscosity with No. 4 rotor with 12r / min, continue to be placed in water bath and stir after measuring, repeat three times, calculate mean value; If viscosity changes too greatly, can suitably extend or reduce water bath stirring time, make sample fully swell and then measure.

[0033] Example 1

[0034] This embodiment includes the following steps

[0035] Step 1, dissolving konjac flour with a viscosity of 10000mPa·s to 15000mPa·s in water containing a dispersant PEG with a mass concentration of 0.5%, obtaining a dispersion solution with a konjac flour mass content of 2%, and then subjecting the dispersion solution to high-frequency oscillation to obtain a konjac aerogel composed of ultrafine nano solution droplets, and obtaining modified konjac flour through drying;

[0036] Step 2: The modified konjac flour obtained in step 1 is mixed with coating agent resistance dextrin and spread on a stainless steel plate, and the addition amount of the coating agent dextrin is 7% of the mass of the modified konjac flour, and the laying thickness is 2 mm, and then the mixture is layered and loaded into a steam cooker, and short-time steam high temperature treatment is carried out at 110° C. for 3 min, and the mixture is taken out and dried and passed through a 100 mesh sieve, and the sieve material is collected to obtain the coated konjac flour with a soft core-shell structure;

[0037] Step 3, the coated konjac flour with a soft core-shell structure obtained in step 1 is mixed with an ethanol solution having a volume fraction of 15% and then granulated, wherein the amount of the wetting agent added to the coated konjac flour is 2.0 mL / g, sieved through a 40-mesh sieve, and then dried at 50° C. for 60 min to obtain soft material particles;

[0038] Step 4: Compound the soft material particles obtained in step 3 with auxiliary materials protein sugar, xylitol, and vitamin C in a mass ratio of 80:9:6:0.1 to obtain highly absorbent konjac dietary fiber supplement particles, such as Figure 1 shown.

[0039] Example 2

[0040] The difference between this embodiment and embodiment 1 is that: in step 1, konjac flour with a viscosity of 30000mPa·s to 34000mPa·s is used; in step 4, the soft material particles are compounded with auxiliary materials protein sugar, xylitol, vitamin C, peach flavor, capsicum red, and sodium bicarbonate in a mass ratio of 80:9:6:0.3:0.5:0.8:1 to obtain highly absorbent konjac dietary fiber supplement particles, such as Figure 2 shown.

[0041] Example 3

[0042] The difference between this embodiment and embodiment 1 is that in step 1, konjac flour with a viscosity lower than 500 mPa·s is used; in step 4, the soft material particles are compounded with auxiliary materials protein sugar, xylitol, vitamin C, peach essence, and capsanthin in a mass ratio of 85:9:6:0.3:0.5:0.5 to obtain highly water-absorbent konjac dietary fiber supplement particles.

[0043] Comparing Examples 1 to 3, it can be seen that the modified konjac flour particles prepared by using high-viscosity konjac flour as the raw material in Example 2 are slightly coarse and uneven, the modification process takes longer, the dissolution is slow but the water absorption speed is fast, and the supplementary particles prepared according to the auxiliary materials of Example 1 have a very small amount of small particles precipitated after being dissolved in water, and the transparency of the solution is slightly poor, so a higher amount of colorant capsanthin and peach flavor are added to the auxiliary materials to improve it, and the disintegrant ammonium bicarbonate is added to increase the dissolution rate; the modified konjac flour particles prepared by using low-viscosity konjac flour as the raw material in Example 3 are more delicate, and the modification process is It is easier, and the addition amount of konjac dietary fiber is increased, but the water absorption speed is slightly slow. The supplementary particles prepared according to the auxiliary materials of Example 1 have a small amount of foam after being dissolved in water, and have a slightly bitter taste, so a small amount of coloring agent capsanthin and peach flavor are added to the auxiliary materials for improvement; in summary, the modified konjac flour prepared by modifying the medium-viscosity konjac flour as the raw material in Example 1 is fine and uniform, the modification process is easy, and the water absorption speed is moderate, so that the supplementary particles with excellent dissolving performance and appearance transparency and no peculiar smell can be obtained under the condition of using less auxiliary materials (sweetener protein sugar, xylitol and nutrition enhancer vitamin C).

[0044] Example 4

[0045] The difference between this embodiment and embodiment 1 is that: in step 1, a dispersant PVP is used; in step 2, the amount of the coating agent resistant dextrin added is 5% of the mass of the modified konjac flour, and the flour is dried through an 80-mesh sieve after a short-time steam high-temperature treatment; in step 4, the soft material particles are compounded with auxiliary materials protein sugar, xylitol, oligofructose, oligomaltose, and vitamin C in a mass ratio of 80:9:6:5:4:0.1 to obtain highly absorbent konjac dietary fiber supplement particles.

[0046] Comparing Example 4 with Example 1, it can be seen that, unlike Example 1 which uses the dispersant PEG, Example 4 uses the dispersant PVP, which has a better dispersion modification effect, so the usage of the coating agent resistant dextrin is reduced, but the sweetness is not obvious, so the type and content of the sweetener in the auxiliary material are increased to improve the taste.

[0047] Example 5

[0048] The difference between this embodiment and embodiment 1 is that in step 1, konjac flour with a viscosity of 10000 mPa·s to 15000 mPa·s is dissolved in water containing a foaming agent sodium bicarbonate with a mass concentration of 0.5% to obtain a dispersion solution with a mass content of 2% konjac flour, and then the dispersion solution is repeatedly frozen and thawed 3 times, and then dried at 80°C and ultrafinely ground to 200 mesh to obtain modified konjac flour.

[0049] Example 6

[0050] The difference between this embodiment and embodiment 1 is that in step 1, konjac flour with a viscosity of 10000 mPa·s to 15000 mPa·s is dissolved in water containing 1% soy protein by mass to obtain a dispersion solution with a konjac flour mass content of 2%, and then the dispersion solution is repeatedly frozen and thawed 3 times, and then dried at 80°C and ultrafinely ground to 200 mesh to obtain modified konjac flour.

[0051] In this example, the soy protein was also replaced with egg protein.

[0052] Comparing Examples 5 to 6 with Example 1, it can be seen that, unlike the high-frequency oscillation modification method in Example 1, Examples 5 to 6 adopt the modification treatment of adding a foaming agent, performing repeated freeze-thaw, drying and ultrafine grinding, and the prepared modified konjac flour has better dispersibility and greater porosity, which is conducive to the smooth progress of the subsequent coating process.

[0053] Example 7

[0054] The difference between this embodiment and embodiment 1 is that: in step 2, the coating agent is inulin, and the amount of inulin added is 10% of the mass of the modified konjac flour, the temperature of the short-time steam high temperature treatment is 120° C., and the holding time is 5 min; in step 3, the volume fraction of the ethanol solvent is 10%, and the whole grain is passed through a 20-mesh sieve; in step 4, the soft material particles are compounded with the auxiliary materials protein sugar, vitamin C, citrus powder, orange flavor, and citric acid in a mass ratio of 80:9:8:0.1:1:0.2:1 to obtain highly absorbent konjac dietary fiber supplement particles, such as Figure 3 shown.

[0055] Comparing Example 7 with Example 1, it can be seen that compared with Example 1 which uses resistant dextrin as a dispersant, Example 7 uses a larger amount of coating agent inulin, so the sweetener xylitol in the auxiliary materials is omitted. At the same time, after the supplementary granules prepared according to the auxiliary materials of Example 1 are dissolved in water, a small amount of precipitated particles appear, and there is a small amount of peculiar smell, so citrus powder and orange flavor are added to the auxiliary materials to mask the taste, and citric acid is added as a disintegrant to promote the dissolution of the supplementary granules.

[0056] Example 8

[0057] The difference between this embodiment and embodiment 1 is that in step 2, the modified konjac flour is spread on a stainless steel plate with a thickness of 1.5 mm, the coating agent carrageenan is prepared into a solution and evenly sprayed on the surface of the spread modified konjac flour, and the amount of carrageenan added is 0.15% of the mass of the modified konjac flour, and then it is put into a steam cooker and kept at 130° C. for 5 minutes.

[0058] The carrageenan in this embodiment can also be replaced by gellan gum or xanthan gum.

[0059] Example 9

[0060] The difference between this embodiment and embodiment 1 is that in step 2, the modified konjac flour is spread on a stainless steel plate with a thickness of 1.5 mm, a solution of methyl cellulose as a coating agent is prepared and evenly sprayed on the surface of the spread modified konjac flour, and the amount of methyl cellulose added is 0.05% of the mass of the modified konjac flour, and then the mixture is put into a steam cooker and kept at 160° C. for 8 min.

[0061] Comparing Examples 8 to 9 with Example 1, it can be seen that, unlike Example 1 which uses resistant dextrin as a dispersant, Examples 8 to 9 use gums or cellulose derivatives with larger molecular weight and higher viscosity as coating agents. The coated konjac flour with a soft core-shell structure prepared therefrom has a transparent and uniform appearance, better elasticity, and a dense structure of the outer layer of the soft shell, and has a stronger bonding force with the core-modified konjac flour. In addition, the process of preparing the coated konjac flour by the carrageenan of Example 8 is easier and takes a shorter time.

[0062] Example 10

[0063] The difference between this embodiment and embodiment 1 is that a collagen and hyaluronic acid complex is added to the coating agent resistant dextrin in step 2, and the added amount of the collagen and hyaluronic acid complex is 3% of the mass of the coating agent.

[0064] Embodiment 11

[0065] The difference between this embodiment and embodiment 1 is that: in step 2, ovalbumin and pectin conjugates are added to the coating agent resistant dextrin, and the added amount of ovalbumin and pectin conjugates is 3% of the mass of the coating agent.

[0066] Comparing Examples 10 to 11 with Example 1, it can be seen that the coating process of Examples 10 to 11 of the present invention in which a protein conjugate or a complex is added to the coating agent is faster, and the strength and stability of the soft shell outer layer in the coated konjac flour with a corresponding soft core-shell structure are better, and the preparation process is shorter.

[0067] The supplementary particles prepared in Examples 1 to 11 of the present invention were subjected to the following performance tests.

[0068] (1) Physical properties

[0069] ① Appearance: Place the supplementary granule sample on a smooth white paper, spread it evenly and flatten the surface, and observe it in a bright place; the supplementary granules are considered qualified if they are round and dry in appearance, with uniform particle size distribution, consistent color, no patterns or spots, and no moisture absorption, softening, caking, discoloration, taste change, or deterioration.

[0070] ② Particle size: The combined mass of the particles that cannot pass through a 10-mesh sieve and the particles that can pass through an 80-mesh sieve shall not exceed 15% to be considered qualified.

[0071] ③ Moisture content: Dry the supplementary granule sample at 105℃ to constant weight. The weight loss shall not exceed 2.0% to be considered qualified.

[0072] ④ Solubility: Add 5g of the supplementary granular sample into 300mL~500mL of boiling water and stir evenly. The granules are evenly dispersed and easy to dissolve. After standing for a while, a slightly viscous paste-like fluid is formed without sediment or floating matter. It is considered qualified.

[0073] ⑤ Fluidity: Fix the funnel horizontally with the tip 30mm away from the horizontal platform, carefully adjust the position of the funnel to obtain a powder pile with good symmetry, take about 10g of additional particle sample, pour it downward from the edge of the funnel, and stop when a powder pile about 20mm high is formed. Measure the height and radius of the powder accumulation layer, and calculate the angle of repose. The smaller the angle of repose, the better the particle fluidity. If it is less than 40°, the fluidity is considered qualified.

[0074] ⑥ Sensory evaluation: The solution obtained after adding the granules has moderate viscosity, bright color, delicate and soft taste, no foreign color or odor, and has the special flavor of the product.

[0075] The test results of physical properties are shown in Table 1.

[0076] Table 1

[0077]

[0078]

[0079] As can be seen from Table 1, the physical properties of the supplementary granules prepared in Examples 1 to 11 of the present invention all meet the design requirements, especially the color, transparency and fishy smell of the solution after mixing are greatly improved, and the solution has excellent mixing performance.

[0080] (2) Determination of dietary fiber content

[0081] The dietary fiber percentage was determined according to GB5009.88-2023 “National Food Safety Standard Determination of Dietary Fiber in Food”. Three samples were measured each time and the average value (%) was taken. The results are shown in Table 2.

[0082] Table 2

[0083] sample 1# Sample 1# Sample 1# Sample average value Example 1 77.8 79.0 78.1 78.3 Example 2 64.6 64.1 67.2 65.3 Example 3 55.2 54.0 53.1 54.1 Example 4 71.1 69.9 69.3 70.1 Example 5 75.9 76.8 78.1 76.9 Example 6 74.9 75.6 75.4 75.3 Example 7 69.1 68.4 69.2 68.9 Example 8 73.5 71.9 74.2 73.2 Example 9 71.5 72.6 72.2 72.1 Example 10 80.8 81.0 79.7 80.5 Embodiment 11 78.1 77.2 76.3 77.2

[0084] As can be seen from Table 2, the dietary fiber percentage of the supplementary particles prepared in Examples 1 to 11 of the present invention is 54.1% to 80%, which far exceeds the existing technical level.

[0085] (3) Using an animal model, the gastric retention performance and intestinal defecation promoting performance of the supplementary particles prepared in Examples 1, 5, 8 and 10 of the present invention after water absorption and swelling were tested. The main reagents required are as follows:

[0086] Konjac flour solution: weigh 0.5 g of konjac flour, add 50 mL of boiling water and stir evenly immediately. Let it stand at room temperature for later use and prepare it before use.

[0087] Konjac dietary fiber supplement granules: weigh 0.5g of supplement granules, add 50mL of boiling water and stir evenly immediately, place at room temperature for later use, and prepare before use.

[0088] Black color developing solution: Weigh 10g of gum arabic powder, add 1000mL of distilled water, stir and heat in a 90℃ water bath until the solution becomes transparent, then add 10g of activated carbon powder and continue heating. When a uniform black solution is formed, take it out, let it cool to room temperature, add water to make up to 100mL, store at 4℃, and shake well before use.

[0089] Red color developing solution: weigh 10 g of gelatin, add 1000 mL of distilled water, stir and heat in an 80°C water bath until the solution becomes transparent, then add 0.4 g of phenol red and continue heating. When a uniform red solution is formed, take it out, let it cool to room temperature, add water to make up to 100 mL, and store at 4°C.

[0090] ① Establishment of animal model

[0091] Mice aged 4 to 6 weeks and weighing 18 g to 22 g were selected. The mice were first adaptively fed for 5 days, and the weight, food intake, and feces water content of each group of mice were recorded, tested, and calculated. The results showed that the weight of the mice showed a stable growth trend, and the physiological activities and growth conditions were normal. The average weight of the mice was 20.45 g, the average food intake was 5.47 g / d, the average defecation volume was 1.25 g / d, and the average feces water content was 26.64%. Then the mice were randomly divided into a blank group, a constipation model group, a positive control group, and an experimental group.

[0092] After grouping, except for the blank group which was given normal mouse chow and water every day, the mice in the other groups were gavaged with 0.3 mL of 1 mg / mL loperamide hydrochloride solution at 10:00 a.m. and 16:00 p.m. every day to establish constipation model. After one week of continuous gavage, the mice in each group were fasted but not watered for 16 h, and the last gavage of loperamide hydrochloride solution was performed. 20 min later, the mice in each group were gavaged with 0.2 mL of black color developing solution. The time of the first black stool, the number and weight of stools in 6 h, and the water content of stool of the four groups of mice were observed and recorded. The results are shown in Table 3 below.

[0093] Table 3

[0094]

[0095] As shown in Table 3, compared with the blank group, the time for the first black stool to be discharged by mice in other groups that were gavaged with loperamide hydrochloride solution was significantly prolonged, the weight of a single stool was significantly reduced, and the water content of the stool was significantly decreased, which proved that the constipation model of mice was successfully established.

[0096] ②Testing the performance of supplementary granules in promoting bowel movements

[0097] After the constipation model of mice was successfully established, each group of mice was subjected to a 5-day experimental period, wherein the blank group was given normal mouse food and water every day, the constipation model group was gavaged with 0.3 mL of 1 mg / mL loperamide hydrochloride solution, the positive control group was gavaged with 0.3 mL of konjac flour solution, and the experimental group was gavaged with 0.3 mL of konjac dietary fiber supplement granules (Examples 1, 5, 8, 10) solution, and then the next day each group of mice was gavaged with 0.2 mL of black color development solution, and after 20 minutes each group of mice was transferred to a separate mouse cage without bedding, and given normal mouse food and water, and the time of the first black stool, the number and weight of stools in 6 hours, and the water content of feces of each group of mice were observed, and the results are shown in Table 4 below.

[0098] Table 4

[0099]

[0100] As can be seen from Table 4, compared with the blank group mice, the differences in the time of the first black stool, the number and weight of stools in 6 hours, and the water content of stool in the constipation model group mice were further widened, indicating that the constipation model of mice was successfully established and was continuously effective; the defecation of mice in the positive control group was close to that of mice in the blank group, proving that the control model was reasonable and effective; and in the experimental group, the higher the dietary fiber content in the konjac glucomannan dietary fiber supplement granules, the better the effect of promoting intestinal defecation on mice, that is, the ability to improve the constipation of mice was stronger, indicating that the dietary fiber in the konjac glucomannan dietary fiber supplement granules prepared by the present invention has strong water absorption and swelling, effectively increases the water content of stool and stimulates the intestinal wall, promotes intestinal peristalsis, accelerates defecation and prevents constipation.

[0101] ③ Gastric retention performance test of supplementary particles after water absorption and swelling

[0102] On the second day after the defecation test in ②, all groups of mice were fasted but not watered for 16 h, and mice in each group were gavaged with 0.2 mL of phenol red solution. After 20 min, they were killed by cervical dislocation, and the abdomen of the mice was immediately opened. The stomach between the cardia and pylorus was completely taken out and cut open, and clamped with tweezers to the mouth of a 50 mL centrifuge tube. The residue in the stomach was rinsed with distilled water until the droplets of the rinsed liquid were colorless and transparent, and then the volume was made up to 50 mL with distilled water, and the tube was centrifuged at 3000 rpm for 10 min. About 10 mL of the supernatant was taken into another centrifuge tube, and colorimetry was performed at a wavelength of 500 nm on a spectrophotometer, and the solution was adjusted to zero with distilled water to determine the absorbance A; 0.2 mL of the prepared phenol red solution was made up to 50 mL with distilled water as the control solution, and the absorbance (A 酚红 =0.485), and the residual rate of phenol red in the stomach was calculated. The results are shown in Table 5 below.

[0103] Table 5

[0104]

[0105] As can be seen from Table 5, compared with the blank group, the residual rate of phenol red in the stomach of mice in the experimental groups supplemented with each particle was higher, indicating that the supplemented particles can increase the viscosity of gastric chyme after entering the stomach, prolong the retention time of chyme in the stomach, enhance the sense of fullness, and thus slow down the gastric emptying rate.

[0106] The above is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any simple modification, change and equivalent change made to the above embodiment according to the technical essence of the invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A method for preparing highly water-absorbent konjac dietary fiber supplementary granules, characterized in that: The method comprises the following steps: Step 1, modifying the konjac flour to obtain modified konjac flour; Step 2: Mixing the modified konjac flour obtained in step 1 with a coating agent, subjecting the mixture to a short-term steam high-temperature treatment, and then taking out, drying and sieving, collecting the material on the sieve, and obtaining the coated konjac flour with a soft core-shell structure; Step 3, mixing the coated konjac flour with the soft core-shell structure obtained in step 1 with a wetting agent, granulating the mixture, sieving the granules, and drying the granules to obtain soft material granules; Step 4: compounding the soft material particles obtained in step 3 with auxiliary materials to obtain highly water-absorbent konjac dietary fiber supplement particles.

2. The method for preparing a highly water-absorbent konjac dietary fiber supplementary granule according to claim 1, wherein The viscosity of the konjac flour in step 1 is lower than 500mPa·s, 10000mPa·s to 15000mPa·s or 30000mPa·s to 34000mPa·s.

3. The method for preparing a highly water-absorbent konjac dietary fiber supplementary granule according to claim 1, wherein The modification process in step 1 is as follows: dissolving konjac flour in water containing a dispersant PEG or PVP to obtain a dispersed solution, then subjecting the dispersed solution to high-frequency oscillation to obtain konjac aerogel composed of ultrafine nano-solution droplets, and drying to obtain modified konjac flour.

4. The method for preparing a highly water-absorbent konjac dietary fiber supplementary granule according to claim 1, wherein: The modification process in step 1 is as follows: dissolving konjac flour in water containing a foaming agent, sodium bicarbonate, soy protein or egg protein to obtain a dispersed solution, then repeatedly freezing and thawing the dispersed solution, and then drying and ultrafine grinding to obtain modified konjac flour.

5. The method for preparing a highly water-absorbent konjac dietary fiber supplementary granule according to claim 1, wherein: The coating agent described in step 2 is resistant dextrin or inulin, and the amount of the coating agent added is 5% to 10% of the mass of the modified konjac flour. The process of the short-time steam high-temperature treatment is: the modified konjac flour and the coating agent are mixed and then spread on a flat plate with a laying thickness not exceeding 2mm, and then layered into a steam cooker and kept at 100°C to 120°C for 2min to 5min.

6. The method for preparing a highly water-absorbent konjac dietary fiber supplementary granule according to claim 1, wherein: The coating agent described in the step 2 is carrageenan, gellan gum, xanthan gum, or a cellulose derivative including methylcellulose, ethylcellulose, hydroxypropyl cellulose, and hydroxymethyl cellulose, and the coating agent addition amount is 0.05% to 0.25% of the modified konjac flour mass. The process of the short-time steam high-temperature treatment is: the modified konjac flour is spread on a flat plate with a laying thickness no more than 1.5 mm, the coating agent is mixed with a solution and evenly sprayed on the surface of the spread modified konjac flour, and then the solution is put into a steam cooker and kept at 130° C. to 160° C. for 5 min to 8 min.

7. The method for preparing a highly water-absorbent konjac dietary fiber supplementary granule according to claim 6, wherein: The coating agent is also added with a conjugate of ovalbumin and pectin, or a complex of whey protein and gum arabic, or a complex of collagen and hyaluronic acid, and the added amount is 1% to 3% of the weight of the coating agent.

8. The method for preparing a highly water-absorbent konjac dietary fiber supplementary granule according to claim 1, wherein: The wetting agent in step 3 is an ethanol solution with a volume fraction of 10% to 20%, and the amount of the wetting agent added to the coated konjac flour is 1.5 mL / g to 2.0 mL / g; the sieve used for sieving is 20 to 60 meshes; the drying temperature is 50° C. to 60° C., and the drying time is 60 min to 90 min.

9. The method for preparing a highly water-absorbent konjac dietary fiber supplementary granule according to claim 1, wherein: The auxiliary materials in step 4 are derived from sweeteners xylitol, protein sugar, oligofructose, oligomaltose, nutritional enhancer vitamin C, colorant citrus powder, paprika, aromatic edible flavor, disintegrant sodium bicarbonate, citric acid, and the mass ratio of soft material particles to auxiliary materials is 55-85:15-25.

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