Composition containing dietary fibers as well as preparation method and application of composition

Abstract

The invention belongs to the technical field of preparation of natural plant raw materials, and particularly relates to a composition containing dietary fibers and a preparation method and application thereof. The composition containing dietary fibers comprises the following raw material components: 10-20 parts of white kidney bean fibers, 5-10 parts of flaxseeds, 3-8 parts of resistant dextrin, 1-5 parts of citrus fibers, 1-5 parts of oat fibers, 1-5 parts of inulin, 1-5 parts of mango powder and 0.5-3 parts of turmeric. According to the composition containing the dietary fibers, natural plant raw materials are selected to be compounded and combined, and the composition has multiple effects of increasing satiety, reducing intake of excessive fat and saccharides and the like. Meanwhile, a uniform suspension liquid state can be kept after brewing, so that the use of consumers is facilitated, and the practical application value is good.

Description

Technical Field

[0001] The present invention belongs to the technical field of natural plant raw material preparation, and particularly relates to a composition containing dietary fiber, a preparation method and an application thereof. Background Art

[0002] Unhealthy eating habits have become a major public health concern. Evidence shows that overeating and overnutrition significantly increase the risk of chronic diseases such as obesity, diabetes, dyslipidemia, and hypertension. Consequently, in recent years, the scientific community has placed significant emphasis on maintaining nutritional balance through proper regulation of food intake as a key strategy for addressing these health challenges.

[0003] The factors that influence overall food intake are complex, encompassing an individual's appetite, personal preferences for food types, and the inductive effects of external environmental factors. Research has shown that enhancing satiety is an effective way to regulate food intake. Nutrients such as dietary fiber and resistant dextrins are particularly effective in promoting satiety, helping to curb overeating. These nutrients also play a number of health-promoting roles during digestion, such as optimizing intestinal motility and regulating blood sugar and lipid levels.

[0004] However, although there are many kinds of functional foods containing dietary fiber on the market, they generally have problems such as poor satiety and unstable texture, which restrict their further development. Summary of the Invention

[0005] In response to the problems existing in the prior art, the present invention aims to provide a dietary fiber-containing composition, its preparation method, and its application. Specifically, the dietary fiber-containing composition provided by the present invention is compounded from carefully selected natural plant ingredients, exhibiting multiple benefits, such as increasing satiety and reducing excess fat and carbohydrate intake. Furthermore, by controlling the size of the ultrafine particles, a relatively uniform suspension state can be maintained after dissolution, achieving micronized site-occupying adsorption of the product, which is beneficial for consumer consumption. Based on the above research results, the present invention was completed.

[0006] Specifically, the technical solution of the present invention is as follows: The first aspect of the present invention provides a dietary fiber-containing composition, the raw material components of which include: 10-20 parts of white kidney bean fiber, 5-10 parts of flax seeds, 3-8 parts of resistant dextrin, 1-5 parts of citrus fiber, 1-5 parts of oat fiber, 1-5 parts of inulin, 1-5 parts of mango powder, and 0.5-3 parts of turmeric.

[0007] According to the present invention, preferably, the raw material components of the dietary fiber-containing composition include: 10-20 parts of white kidney bean fiber, 5-10 parts of flax seeds, 3-6 parts of resistant dextrin, 1-3 parts of citrus fiber, 1-3 parts of oat fiber, 1-3 parts of inulin, 1-3 parts of mango powder, and 0.5-2 parts of turmeric.

[0008] In a second aspect, the present invention further provides a method for preparing the above-mentioned dietary fiber-containing composition, comprising the following steps: S1: white kidney bean fiber, flaxseed, resistant dextrin, and citrus fiber are weighed according to a ratio, mixed, and crushed to obtain a first fine powder; S2: Weigh oat fiber, inulin, mango powder, and turmeric according to a certain ratio, mix them, and crush them to obtain a second fine powder; S3: The first fine powder obtained in step S1 and the second fine powder obtained in step S2 are mixed.

[0009] Wherein, in the step S1, the particle size of the first micropowder is 50-80 μm; and in the step S2, the particle size of the second micropowder is 90-120 μm.

[0010] The third aspect of the present invention provides the use of the above composition in preparing products.

[0011] The product may be a food, specifically a functional food (health food). In one embodiment of the present invention, the health food may be a beverage, including a solid beverage or a liquid beverage. More preferably, the beverage is a solid beverage.

[0012] The product has multiple functions such as improving satiety, reducing excess fat and sugar, etc.

[0013] Beneficial technical effects of one or more of the above technical solutions: 1. The above technical solution provides a composition whose raw materials include white kidney bean fiber, flaxseed, resistant dextrin, etc.; the composition prepared from the above raw materials can be consumed as a solid beverage, realizing the micro-nano-sized space-occupying adsorption of the product, which has multiple benefits such as increasing satiety and reducing the intake of excess fat, sugar, etc.

[0014] 2. The above technical solution has the effects of increasing satiety, controlling appetite, and reducing weight through the specific ratio of the above raw materials.

[0015] 3. The solid composition prepared by the above raw materials in the above technical solution can maintain a relatively uniform suspension state after being prepared, which is convenient for preparation and consumption, while reducing the probability of adhesion and agglomeration during storage, and thus has good practical application value. DETAILED DESCRIPTION

[0016] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention belongs.

[0017] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, they indicate the presence of features, steps, operations, devices, components and / or combinations thereof.

[0018] A typical embodiment of the present invention provides a dietary fiber-containing composition, the raw material components of which include: 10-20 parts of white kidney bean fiber, 5-10 parts of flax seeds, 3-8 parts of resistant dextrin, 1-5 parts of citrus fiber, 1-5 parts of oat fiber, 1-5 parts of inulin, 1-5 parts of mango powder, and 0.5-3 parts of turmeric.

[0019] According to the present invention, preferably, the raw material components of the dietary fiber-containing composition include: 10-20 parts of white kidney bean fiber, 5-10 parts of flax seeds, 3-6 parts of resistant dextrin, 1-3 parts of citrus fiber, 1-3 parts of oat fiber, 1-3 parts of inulin, 1-3 parts of mango powder, and 0.5-2 parts of turmeric.

[0020] Among the above-mentioned raw materials, white kidney bean fiber is a high-purity, highly substituted dietary fiber extracted from white kidney beans. Studies have shown that white kidney bean fiber has excellent lipid-lowering, weight-loss and bodybuilding benefits, bowel-regulating effects, antibacterial and disease-preventing effects, immune-enhancing, and blood sugar-lowering effects. It possesses a unique nanostructure, a large specific surface area, high accessibility, and surface activity. It absorbs water and expands in the acidic conditions of gastric fluid. It then electrostatically absorbs fats, fatty acids, and bile salts, forming a precipitate that is excreted, thereby reducing the body's absorption of oils and fats.

[0021] Among the above-mentioned raw material components, flaxseed is rich in α-linolenic acid, which lowers cholesterol while promoting the body's absorption of fat and fat-soluble fatty acids; it also contains a large amount of crude fiber, flavonoids, etc., which effectively prevent fat from depositing in the human body and accelerate fat decomposition.

[0022] Among the above-mentioned raw materials, resistant dextrin is processed from starch. The indigestible components of roasted dextrin are extracted, processed, and refined using industrial technology to create a low-calorie glucan. It exhibits resistance to glucosidase and sucrase, high hygroscopicity, high heat resistance, high saturation, frost resistance, acid resistance, neutrality, cation exchange capacity, and tolerance to high temperatures and pressures, making it an ideal dietary fiber. This effectively increases satiety. Furthermore, resistant dextrin and inulin, combined with white kidney bean fiber, can reduce cholesterol absorption in the small intestine and enhance the binding of cholesterol and bile salts.

[0023] Among the ingredients mentioned above, citrus fiber is a dietary fiber extracted from citrus fruits. It is rich in soluble fiber (such as pectin) and insoluble fiber (such as cellulose, hemicellulose, and lignin). It has oil retention, good gelling properties, water retention, and thermal stability. Citrus fiber can effectively promote fat decomposition, accelerate intestinal peristalsis, and promote the excretion of intestinal contents.

[0024] Among the above-mentioned raw material components, oat fiber is a low-energy, high-nutrition, multifunctional, safe and physiologically active biomass fiber with good water retention. It is rich in soluble fiber and insoluble fiber. Among them, soluble fiber can absorb a large amount of cholesterol in the body and excrete it out of the body, thereby reducing the cholesterol content in the blood.

[0025] Among the above-mentioned raw material components, the main component of inulin is inulin, including oligofructose, oligomannose, etc., which can promote the growth and reproduction of probiotics, improve intestinal microecology, promote fat metabolism, improve constipation, control blood sugar, lower blood lipids, increase satiety and other positive effects.

[0026] Among the above raw material components, the raw material of mango powder is obtained by crushing the dried, peeled and ripe mango fruits. Furthermore, since mangoes are prone to cause allergies, the present invention preferably performs a desensitization treatment on the mangoes. The desensitization treatment method is specifically as follows: After washing the ripe mango, peeling and removing the core, add 1-2 times the weight of water, stir evenly, and then perform ultrasonic treatment, followed by enzymatic hydrolysis; Furthermore, the specific conditions of the ultrasonic treatment are: ultrasonic frequency is 500-700W (preferably 600W), and ultrasonic treatment time is 3-8min (preferably 5min); The enzymatic hydrolysis treatment specifically adopts a composite enzyme enzymatic hydrolysis process, and the specific method is: adding neutral protease and papain to the mango pulp after ultrasonic treatment to perform composite enzymatic hydrolysis.

[0027] The addition amount of the neutral protease and papain is controlled to be 0.02-0.1% (preferably 0.05%) of the mango pulp. wt ) and 0.05-0.2% (preferably 0.1%, wt ), the composite enzymatic hydrolysis treatment time is 1-5 hours (preferably 2 hours).

[0028] Furthermore, the preparation method of the mango powder comprises: subjecting the mango pulp after the desensitization treatment to high-temperature enzyme inactivation (treatment at 90°C for 10 minutes), centrifuging (such as centrifuging at 5000 rpm for 10 minutes) to obtain a precipitate, and drying and crushing the precipitate to obtain the mango powder.

[0029] Among the above raw material components, turmeric, which is taken from the rhizome of the ginger plant turmeric, has many functions such as lowering blood lipids, anti-inflammatory, antibacterial, antiviral, and antioxidant.

[0030] In the present invention, the above raw materials complement each other to improve human health, reduce fat and sugar intake, increase satiety, and reduce body weight. At the same time, the composition promotes gastrointestinal motility and increases the frequency of bowel movements, thereby achieving the effect of moisturizing the intestines and promoting bowel movements.

[0031] In another embodiment of the present invention, the present invention further provides a method for preparing the above-mentioned dietary fiber-containing composition, comprising the following steps: S1: white kidney bean fiber, flaxseed, resistant dextrin, and citrus fiber are weighed according to a ratio, mixed, and crushed to obtain a first fine powder; S2: Weigh oat fiber, inulin, mango powder, and turmeric according to a certain ratio, mix them, and crush them to obtain a second fine powder; S3: The first fine powder obtained in step S1 and the second fine powder obtained in step S2 are mixed.

[0032] Wherein, in the step S1, the particle size of the first micropowder is 50-80 μm; and in the step S2, the particle size of the second micropowder is 90-120 μm.

[0033] Through research, the inventor unexpectedly discovered that after mixing raw materials of different particle sizes obtained by crushing, the final composition can effectively reduce the probability of adhesion and agglomeration during storage. At the same time, the suspension obtained after adding water has better stability, forming a more uniform and stable suspension liquid, delaying the sedimentation and stratification time, which is beneficial for consumers' use.

[0034] In another specific embodiment of the present invention, the preparation method further comprises the step of packaging the mixed micropowder.

[0035] In another specific embodiment of the present invention, use of the above composition in preparing a product is provided.

[0036] The product may be a food or a medicine. Specifically, the food is a functional food (health food). In one embodiment of the present invention, the health food may be a beverage, including a solid beverage or a liquid beverage. More preferably, the beverage is a solid beverage.

[0037] The product has multiple functions such as improving satiety, reducing the intake of excess fat, sugar, etc., thereby achieving weight loss, etc.

[0038] The present invention is further explained by the following examples, but is not intended to limit the present invention. It should be understood that these examples are only intended to illustrate the present invention and are not intended to limit the scope of the present invention. The raw materials used in the examples and comparative examples of the present invention can all be obtained commercially.

[0039] Example 1 A solid beverage containing dietary fiber comprises the following components in a proportion: 15 parts of white kidney bean fiber, 8 parts of flaxseed, 5 parts of resistant dextrin, 2 parts of citrus fiber, 1 part of oat fiber, 1 part of inulin, 1 part of mango powder, and 1 part of turmeric.

[0040] The preparation method comprises: S1: Preparation of mango powder: After washing, peeling and removing the core of ripe mangoes, water is added in a 1:1 mass ratio, stirred evenly and then subjected to ultrasonic treatment, wherein the specific conditions of the ultrasonic treatment are: ultrasonic frequency of 600W, ultrasonic treatment time of 5 minutes; then, neutral protease (200,000 U / g) and papain (100,000 U / g) are added to the mango pulp after ultrasonic treatment for combined enzymatic hydrolysis for 2 hours; wherein, the mass of the added neutral protease is 0.05% of the mass of the mango pulp, and the mass of the added papain is 0.1% of the mass of the mango pulp; the mango pulp after the combined enzymatic hydrolysis is maintained at 90°C for 10 minutes for high temperature enzyme inactivation treatment, and then centrifuged at 5000 r / min for 10 minutes to obtain a precipitate, and the precipitate is dried and crushed to obtain the powder.

[0041] S2: weighing white kidney bean fiber, flaxseed, resistant dextrin, and citrus fiber according to a ratio, mixing, and crushing to obtain a first fine powder; S3: Weigh oat fiber, inulin, mango powder, and turmeric according to a certain ratio, mix them, and crush them to obtain a second fine powder; S4: The first fine powder obtained in step S2 and the second fine powder obtained in step S3 are mixed.

[0042] Wherein, the particle size of the first micropowder in step S2 is 60 μm; and the particle size of the second micropowder in step S3 is 100 μm.

[0043] Example 2 A solid beverage containing dietary fiber comprises the following components in the following proportions: 10 parts of white kidney bean fiber, 10 parts of flaxseed, 3 parts of resistant dextrin, 4 parts of citrus fiber, 5 parts of oat fiber, 5 parts of inulin, 3 parts of mango powder and 1.5 parts of turmeric.

[0044] The preparation method comprises: S1: Preparation of mango powder: After washing, peeling and removing the core of ripe mangoes, water is added in a 1:1 mass ratio, stirred evenly and then subjected to ultrasonic treatment, wherein the specific conditions of the ultrasonic treatment are: ultrasonic frequency of 600W, ultrasonic treatment time of 5 minutes; then, neutral protease (200,000 U / g) and papain (100,000 U / g) are added to the mango pulp after ultrasonic treatment for combined enzymatic hydrolysis for 2 hours; wherein, the mass of the added neutral protease is 0.05% of the mass of the mango pulp, and the mass of the added papain is 0.1% of the mass of the mango pulp; the mango pulp after the combined enzymatic hydrolysis is maintained at 90°C for 10 minutes for high temperature enzyme inactivation treatment, and then centrifuged at 5000 r / min for 10 minutes to obtain a precipitate, and the precipitate is dried and crushed to obtain the powder.

[0045] S2: weighing white kidney bean fiber, flaxseed, resistant dextrin, and citrus fiber according to a ratio, mixing, and crushing to obtain a first fine powder; S3: Weigh oat fiber, inulin, mango powder, and turmeric according to a certain ratio, mix them, and crush them to obtain a second fine powder; S4: The first fine powder obtained in step S2 and the second fine powder obtained in step S3 are mixed.

[0046] Wherein, the particle size of the first micropowder in step S2 is 80 μm; and the particle size of the second micropowder in step S3 is 120 μm.

[0047] Example 3 A solid beverage containing dietary fiber comprises the following components in a proportion: 12 parts of white kidney bean fiber, 12 parts of flaxseed, 4 parts of resistant dextrin, 2 parts of citrus fiber, 3 parts of oat fiber, 3 parts of inulin, 2 parts of mango powder and 2 parts of turmeric.

[0048] The preparation method comprises: S1: Preparation of mango powder: After washing, peeling and removing the core of ripe mangoes, water is added in a 1:1 mass ratio, stirred evenly and then subjected to ultrasonic treatment, wherein the specific conditions of the ultrasonic treatment are: ultrasonic frequency of 600W, ultrasonic treatment time of 5 minutes; then, neutral protease (200,000 U / g) and papain (100,000 U / g) are added to the mango pulp after ultrasonic treatment for combined enzymatic hydrolysis for 2 hours; wherein, the mass of the added neutral protease is 0.05% of the mass of the mango pulp, and the mass of the added papain is 0.1% of the mass of the mango pulp; the mango pulp after the combined enzymatic hydrolysis is maintained at 90°C for 10 minutes for high temperature enzyme inactivation treatment, and then centrifuged at 5000 r / min for 10 minutes to obtain a precipitate, and the precipitate is dried and crushed to obtain the powder.

[0049] S2: weighing white kidney bean fiber, flaxseed, resistant dextrin, and citrus fiber according to a ratio, mixing, and crushing to obtain a first fine powder; S3: Weigh oat fiber, inulin, mango powder, and turmeric according to a certain ratio, mix them, and crush them to obtain a second fine powder; S4: The first fine powder obtained in step S2 and the second fine powder obtained in step S3 are mixed.

[0050] Wherein, the particle size of the first micropowder in step S2 is 50 μm; and the particle size of the second micropowder in step S3 is 90 μm.

[0051] Comparative Example 1 The preparation method is the same as that in Example 1, except that the preparation method of mango powder is different. The specific preparation method of mango powder is as follows: after washing ripe mangoes, peeling and removing the core, water is added in a mass ratio of 1:1, stirred evenly, and centrifuged at 5000 r / min for 10 minutes to obtain a precipitate, which is then dried and crushed.

[0052] Comparative Example 2 The preparation method is the same as that of Example 1, except that the raw materials in Example 1 are uniformly mixed and pulverized, and the pulverized particle size is 100 μm.

[0053] Comparative Example 3 The preparation method is the same as that of Example 1, except that the raw materials in Example 1 are uniformly mixed and pulverized, and the pulverized particle size is 60 μm.

[0054] Comparative Example 4 The preparation method is the same as that of Example 1, except that the particle size of the first micropowder in step S1 is 100 μm; and the particle size of the second micropowder in step S2 is 60 μm.

[0055] Comparative Example 5 The preparation method is the same as that of Example 1, except that the white kidney bean fiber is replaced with an equal amount of guar bean fiber.

[0056] Comparative Example 6 The preparation method is the same as that of Example 1, except that inulin is replaced with an equal amount of konjac flour.

[0057] Effect verification (1) Allergenicity test The hyposensitivity effect of the mango powder obtained in the present invention was tested based on its ability to bind specific IgE to allergic human serum. The specific method involved accurately adding 0.5g of each of the mango powder prepared in Example 1 and Comparative Example 1 to a centrifuge tube, diluting the mixture to 5ml with sodium carbonate buffer, and then adding 0.1ml of serum from a mango allergic individual. The absorbance at 450nm was measured using a microplate reader. Lower absorbance values ​​indicate lower IgE immunoreactivity (i.e., sensitization potential) in the sample. The results, shown in Table 1, show that the mango powder prepared in Example 1 exhibited significantly lower IgE immunoreactivity compared to the untreated mango powder in Comparative Example 1, demonstrating its effectiveness in reducing mango allergenicity.

[0058] Table 1 Allergenicity test results of different mango powders

[0059] (2) Stability test (2.1) Stability in Consumption: Accurately add 1g of each sample to a centrifuge tube, add water (35°C) to 10ml, and centrifuge at 5000 rpm for 1 minute. Discard any upper solution and accurately weigh the precipitate. The formula for calculating the centrifugal sedimentation rate is: Centrifugal sedimentation rate = (mass of sediment / mass of product in 10ml of water) × 100%. The lower the centrifugal sedimentation rate, the better the beverage's stability. Specific centrifugal sedimentation rate test results are shown in Table 2.

[0060] Table 2 Centrifugal sedimentation rate test results

[0061] As shown in Table 2, the solid composition of the present invention has a relatively low centrifugal sedimentation rate and strong stability. However, the solid compositions in Comparative Examples 2-5 have significantly lower centrifugal stability than those in the Examples.

[0062] (2.2) Storage stability: The above samples were individually packaged in aluminum foil bags and stored at room temperature (temperature: 25°C; relative humidity: 65%). Samples were removed after 90 days of storage, and the product properties were observed and the storage stability of the products was evaluated. The results are shown in Table 3.

[0063] Table 3 Storage stability test results

[0064] As shown in Table 3, the compounding of the components in the present invention effectively alleviates the occurrence of the adhesion and agglomeration phenomenon of the composition, thereby improving the storage stability.

[0065] (3) Test on the barrier effect of sugars and oils The effect of solid composite products on the diffusion coefficient of sugars and oils in water systems is tested to determine their barrier effect on sugars and oils. The specific method is: 0.2g of sample is added to 10ml of water (35°C) and mixed. Then, sugars (0.1g each of starch, fructose and glucose) and oils (0.1ml each of peanut oil and oleic acid) are added to the mixture and their diffusion coefficients (D, m 2 The lower the diffusion coefficient, the better the sugar and oil barrier effect of the product under test. The test results are shown in Table 4 below.

[0066] Table 4 Barrier effects of different samples on sugars and oils

[0067] As shown in Table 4, the solid composition prepared by the method of the present invention significantly reduces the diffusion coefficient of sugar and oil in water, and is significantly better than that of Comparative Examples 5 and 6, indicating that the solid composition beverage of the present invention has a good barrier effect on sugar and oil.

[0068] (4) Satiety test and study of the effect on stool composition and calories 40 healthy male SPF Kunming mice (6 weeks old, 20-25g) were selected and randomly divided into 4 groups: a control group (gavage with 2g / kg glucose), an experimental group 1 (gavage with 200mg / kg of the product prepared in Example 1 + 2g / kg glucose), an experimental group 2 (gavage with 500mg / kg of the product prepared in Comparative Example 5 + 2g / kg glucose), and an experimental group 3 (gavage with 200mg / kg of the product prepared in Comparative Example 6 + 2g / kg glucose). The effects of the drug on 30min blood glucose concentration, gastric emptying, and small intestinal propulsion were tested by experiments. The test results are shown in Table 5.

[0069] Table 5 Effects of different treatments on satiety in mice

[0070] As shown in Table 5, the composition obtained in the embodiment of the present invention can effectively improve the satiety rate, and ultimately has a more significant effect on improving satiety and reducing appetite. However, the comparative example has a poor effect on improving the satiety rate.

[0071] (5) Small-scale population verification Ten obese subjects with a BMI of 25-29.9 were selected and consumed 30 g of the product prepared in Example 1 of the present invention daily on top of their normal diet. During the entire experimental period, they did not intentionally increase their exercise and were prohibited from taking other weight loss products and medications. The test results are shown in Table 6, which show that all subjects lost 1.0 to 4.8 kg of weight and were in good health. All subjects reported a significant reduction in hunger after consuming the composition, demonstrating the excellent weight loss effect of the composition of the present invention.

[0072] Table 6 Subjects’ weight records

[0073] Matters not covered by the present invention are known technologies.

[0074] The above embodiments are intended only to illustrate the technical concepts and features of the present invention. Their purpose is to enable those skilled in the art to understand the contents of the present invention and implement them accordingly. They are not intended to limit the scope of protection of the present invention. Any equivalent changes or modifications made in accordance with the spirit of the present invention are intended to be covered by the scope of protection of the present invention.

Claims

1. A composition containing dietary fiber, characterized in that The raw material components include: 10-20 parts of white kidney bean fiber, 5-10 parts of flax seeds, 3-8 parts of resistant dextrin, 1-5 parts of citrus fiber, 1-5 parts of oat fiber, 1-5 parts of inulin, 1-5 parts of mango powder and 0.5-3 parts of turmeric.

2. The dietary fiber-containing composition according to claim 1, wherein The raw material components include: 10-20 parts of white kidney bean fiber, 5-10 parts of flax seeds, 3-6 parts of resistant dextrin, 1-3 parts of citrus fiber, 1-3 parts of oat fiber, 1-3 parts of inulin, 1-3 parts of mango powder and 0.5-2 parts of turmeric.

3. The dietary fiber-containing composition according to claim 1 or 2, characterized in that The preparation method of mango powder comprises: washing ripe mangoes, peeling and removing the core, adding 1-2 times the mass of water, stirring evenly, performing ultrasonic treatment, and then performing enzymatic treatment; The specific conditions of the ultrasonic treatment are as follows: the ultrasonic frequency is 500-700W, and the ultrasonic treatment time is 3-8min; The enzymatic hydrolysis treatment adopts a composite enzyme enzymatic hydrolysis treatment process, and the specific method is: adding neutral protease and papain to the mango pulp treated with ultrasound to perform composite enzymatic hydrolysis; The addition amounts of the neutral protease and papain are controlled to be 0.02-0.1% and 0.05-0.2% of the mango pulp respectively, and the composite enzymatic hydrolysis treatment time is 1-5 hours.

4. The dietary fiber-containing composition according to claim 3, characterized in that The preparation method of the mango powder also includes: subjecting the desensitizing mango pulp to high-temperature enzyme inactivation treatment, centrifuging to obtain a precipitate, and drying and crushing the precipitate to obtain the mango powder.

5. The method for preparing a dietary fiber-containing composition according to any one of claims 1 to 4, characterized in that: The steps include: S1: weighing white kidney bean fiber, flaxseed, resistant dextrin, and citrus fiber according to a ratio, mixing them, and crushing them to obtain a first micro powder; S2: weigh oat fiber, inulin, mango powder and turmeric according to a proportion, mix them, and crush them to obtain a second fine powder; S3: The first fine powder obtained in step S1 and the second fine powder obtained in step S2 are mixed.

6. The preparation method according to claim 5, characterized in that In the step S1, the particle size of the first micro powder is 50-80 μm; in the step S2, the particle size of the second micro powder is 90-120 μm.

7. The preparation method according to claim 5, characterized in that: The preparation method further comprises the step of packaging the mixed micro powder.

8. Use of the dietary fiber-containing composition according to claim 1 or 2 in preparing products.

9. The use according to claim 8, characterized in that The product is a health food.

10. The use according to claim 9, characterized in that: The health food is a beverage, and the beverage includes a solid beverage or a liquid beverage.

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