A nutritious cereal tablet for lowering blood lipids and blood sugar and improving intestinal microorganisms, and preparation method and application thereof

Abstract

The present invention provides a nutritious cereal slice for reducing blood lipids, blood sugar and improving intestinal microorganisms, and a preparation method and application thereof, belonging to the technical field of food or health food. The nutritious cereal slice of the present invention comprises the following raw materials in weight percentage: 22-38% highland barley slices, 12-28% oatmeal slices, 7-23% black rice slices, 2-18% brown rice slices, 2-18% red rice slices and 7-23% rice germ dietary fiber fungus slices. Through a series of unique preparation processes, whole grains are washed, soaked, germinated and other links, and then gelatinized, pressed, refrigerated, dried and other processes are performed, combined with the treatment of rice germ, bran and fungus, and finally made into nutritious cereal slices. The nutritious cereal slices are rich in important ingredients such as dietary fiber, flavonoids, GABA, etc., which can effectively reduce blood lipids and blood sugar levels, control body weight, and improve the intestinal microbial environment, providing a safe and efficient dietary supplement for people with hyperlipidemia, hyperglycemia or metabolic syndrome.

Description

Technical Field

[0001] The invention belongs to the technical field of food or health food, and in particular relates to a nutritious cereal tablet for reducing blood lipids and blood sugar and improving intestinal microorganisms, and a preparation method and application thereof. Background Art

[0002] In modern society, with the ever-accelerating pace of life and changes in eating habits, chronic metabolic diseases such as hyperlipidemia and hyperglycemia are becoming increasingly prevalent, and have become a major hidden danger to public health. Many studies have shown that in the past few decades, the number of people with dyslipidemia has been expanding worldwide. At the same time, the problem of imbalance in intestinal microbial communities has become increasingly prominent among people of all ages and in different regions, and many studies have shown that it is closely related to obesity, diabetes, cardiovascular diseases, etc.

[0003] Hyperlipidemia is an important risk factor for hypertension, coronary heart disease, diabetes and stroke. Its long-term existence can lead to the risk of atherosclerosis, thereby increasing the morbidity and mortality of cardiovascular diseases. Hyperglycemia, including prediabetes and diabetes, also causes long-term damage to multiple organs of the human body, especially the eyes, kidneys, nerves and cardiovascular system, and even leads to dysfunction and failure in severe cases. However, in response to these health challenges, people often rely too much on drug treatment and ignore diet, which is a basic and key intervention method. In modern daily diet, over-processed foods such as refined rice and white flour dominate, while the intake of whole grains, dietary fiber and foods rich in special nutrients is seriously insufficient. This unbalanced dietary structure not only increases the risk of chronic metabolic diseases, but also limits the possibility of people improving their health through dietary adjustments. Therefore, there is an urgent need for a convenient staple food product with the function of lowering blood lipids and blood sugar to change the status quo. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a nutritious cereal tablet for lowering blood lipids, blood sugar and improving intestinal microorganisms, and a preparation method and application thereof. The prepared nutritious cereal tablet is rich in GABA, flavonoids and dietary fiber, can regulate intestinal flora, and effectively control the weight, blood lipids and blood sugar levels of patients with glycolipid metabolic syndrome.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a nutritious cereal flakes, comprising the following raw materials in percentage by weight: 22-38% of highland barley flakes, 12-28% of oat flakes, 7-23% of black rice flakes, 2-18% of brown rice flakes, 2-18% of red rice flakes and 7-23% of rice germ dietary fiber fungus flakes.

[0007] Preferably, the highland barley flakes, oatmeal flakes, black rice flakes, brown rice flakes and red rice flakes are prepared by soaking, germinating, gelatinizing, tableting, refrigerating and drying highland barley, oatmeal, black rice, brown rice and red rice. The rice germ dietary fiber fungus flakes are prepared by mixing rice germ, bran and fungus and then extruding.

[0008] Preferably, the raw materials are included in the following weight percentages: 25-35% highland barley flakes, 15-25% oat flakes, 10-20% black rice flakes, 5-15% brown rice flakes, 5-15% red rice flakes and 10-20% rice germ dietary fiber fungus flakes.

[0009] As an embodiment, the soaking is to soak in clean water for 2 to 4 hours; the germination temperature is 25 to 35° C., the humidity is 90 to 98%, and the germination time is 24 to 48 hours.

[0010] As an embodiment, the tabletting temperature is 45-65° C., and the tabletting thickness is 0.5-1.5 mm.

[0011] As an embodiment, the temperature of the cold storage treatment is 0 to 8° C., and the time of the cold storage treatment is 12 to 36 hours.

[0012] As an embodiment, the preparation method of the rice germ dietary fiber fungus slices comprises the following steps: multi-stage screening of rice bran to remove broken rice to obtain pure rice germ and bran, atomizing and humidifying the pure rice germ to obtain nutritious rice germ; the bran and broken fungus are crushed and mixed, added to the nutritious rice germ, extruded, puffed, and dried to obtain the rice germ dietary fiber fungus slices.

[0013] Preferably, the atomization humidification treatment temperature is 25 to 35° C. and the time is 12 to 24 hours.

[0014] Preferably, the weight ratio of the bran to the fungus is 1:(0.5-1).

[0015] The present invention also provides a method for preparing the above-mentioned nutritious cereal flakes, and the nutritious cereal flakes are obtained by mixing the highland barley flakes, the oatmeal flakes, the black rice flakes, the brown rice flakes, the red rice flakes and the rice germ dietary fiber fungus flakes according to weight percentage.

[0016] The present invention also provides the use of the nutritious cereal flakes or the nutritious cereal flakes prepared by the above-mentioned preparation method in one or more of the following aspects, including the following:

[0017] 1) Prepare products that help maintain healthy blood sugar levels;

[0018] 2) Prepare products that help maintain healthy blood lipid levels;

[0019] 3) Preparation of products that help regulate intestinal flora;

[0020] 4) Prepare products that help control body fat.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The present invention provides a nutritious cereal slice for lowering blood lipids, blood sugar and improving intestinal microorganisms and a preparation method thereof. The present invention uses five traditional cereals, namely brown rice, black rice, red rice, highland barley and oats, as basic raw materials, which are rich in dietary fiber, vitamins, minerals and a variety of antioxidants. Through a series of scientific and rigorous processing techniques, these cereals are converted into nutritious cereal slices with excellent taste and easy to eat, which not only retain the original nutritional components of the cereals, but also optimize the composition ratio, so that the nutritional components are more balanced and reasonable, and can fully meet the nutritional needs of the human body's daily diet. At the same time, the nutritious cereal slices of the present invention can effectively control blood sugar and blood lipid levels, control body weight, and provide a safe, natural and effective auxiliary dietary therapy for people with high blood sugar and high blood lipids. Long-term consumption can have a positive impact on the intestinal microbial community and regulate the intestinal flora, which is manifested by reducing the relative abundance of Firmicutes in the intestines of people with lipid metabolism syndrome, promoting the proliferation of Bacteroidetes and Bifidobacterium, and increasing their relative abundance, thereby significantly reducing the ratio of Firmicutes to Bacteroidetes, and promoting the proliferation of beneficial bacteria and probiotics, such as Bacteroidetes and Bifidobacterium, inhibiting the proportion of harmful bacteria Escherichia coli, and making the intestinal microbial community structure more balanced and healthy.

[0023] The processing technology of the present invention realizes efficient conversion and enrichment of cereal nutrients through a series of operations such as soaking, germination, gelatinization, tableting, refrigeration, rice germ dietary fiber preparation and mixing of cereals, successfully improves the content of active substances such as GABA and flavonoid compounds, and prepares nutritious cereal tablets that are rich in nutrition and can significantly improve the health indicators of patients with metabolic syndrome by compounding high dietary fiber rice germ dietary fiber fungus tablets processed by extrusion technology, thus opening up a new way for healthy food processing and having broad market prospects and huge commercial application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 These are the test results of intestinal flora levels in the control group eating regular rice and the group eating nutritious cereal tablets three months after the experiment. R_CK is the control group eating regular rice, and NCS is the group eating nutritious cereal tablets.

[0025] Figure 2 It is the F / B value of the control group eating regular rice and the group eating nutritious cereal tablets after three months of the experiment. F / B refers to the ratio of Firmicutes to Bacteroidetes. R_CK is the control group eating regular rice, and NCS is the group eating nutritious cereal tablets.

[0026] Figure 3These are the test results of intestinal flora genus levels in the control group eating regular rice and the group eating nutritious cereal tablets after three months of experiment. R_CK is the control group eating regular rice, and NCS is the group eating nutritious cereal tablets. DETAILED DESCRIPTION

[0027] The invention provides a nutritious cereal flakes, comprising the following raw materials in percentage by weight: 22-38% of highland barley flakes, 12-28% of oat flakes, 7-23% of black rice flakes, 2-18% of brown rice flakes, 2-18% of red rice flakes and 7-23% of rice germ dietary fiber fungus flakes.

[0028] The nutritious cereal flakes provided by the present invention preferably include the following raw materials in weight percentage: 25-35% highland barley flakes, 15-25% oat flakes, 10-20% black rice flakes, 5-15% brown rice flakes, 5-15% red rice flakes and 10-20% rice germ dietary fiber fungus flakes. In the present invention, highland barley is rich in dietary fiber, β-glucan and multiple vitamins, wherein dietary fiber helps to promote intestinal peristalsis and maintain normal intestinal function, and rich vitamins provide strong support for the body's metabolism. Oats are rich in ingredients such as protein, B vitamins and avenamide. Protein is an important component of body cells, B vitamins participate in the regulation of various physiological processes of the body, and avenamide plays an active role in lowering cholesterol and stabilizing blood sugar. Black rice is rich in minerals such as iron and zinc and anthocyanins with strong antioxidant capacity. Minerals are essential for maintaining normal physiological functions of the body, and anthocyanins can effectively remove free radicals and protect cells from oxidative damage. Brown rice is rich in dietary fiber and oryzanol. Dietary fiber can improve gastrointestinal digestion, while oryzanol helps regulate the nervous system and relieve anxiety. Red rice is rich in a variety of trace elements and flavonoids. Trace elements are involved in the synthesis and activation of many enzymes in the body, and flavonoids are outstanding in lowering blood lipids and anti-oxidation. Rice germ contains more than 60% of the nutrients in rice, especially rich vitamin E and unsaturated fatty acids, and the GABA content is 60 to 80 times that of rice, providing key nutritional support for the human body; bran is often regarded as a by-product, but its rich in insoluble dietary fiber is of great benefit to intestinal health. Fungus is rich in fungus polysaccharides, which has good lipid-lowering, blood sugar-lowering and immunity-enhancing effects. The synergistic effect of these ingredients makes the nutritional cereal flakes effective in lowering blood lipids, blood sugar, and improving the intestinal microbial environment.

[0029] In the present invention, the highland barley flakes, oat flakes, black rice flakes, brown rice flakes and red rice flakes are prepared by soaking, germinating, gelatinizing, tableting, refrigerating, spraying vegetable oil on the surface and drying highland barley, oats, black rice, brown rice and red rice. The rice germ dietary fiber fungus slices are prepared by mixing rice germ, bran and fungus and then extruding. The soaking is to soak highland barley, oats, black rice, brown rice and red rice in clean water for 2 to 4 hours respectively or together, and then take them out after soaking. The germination temperature is 25 to 35°C, the humidity is 90 to 98%, and the germination time is 24 to 48 hours. Preferably, the germination temperature is 28 to 32°C, the humidity is 92 to 96%, and the germination time is 30 to 36 hours. The germination environment has sufficient oxygen. The present invention increases the content of GABA and flavonoids in cereals by 5 to 15 times through soaking germination. The present invention places the germinated cereals in a gelatinization device, and treats them at high temperature and high pressure under water-tight conditions, so that the germinated cereal starch is completely gelatinized. The temperature is 115-120°C and the pressure is 0.18-0.22MPa. Preferably, the temperature is 118°C and the pressure is 0.20MPa. When the temperature of the cereal grains reaches 45-65°C, the tableting process is performed. The grain temperature is preferably 50-60°C. The thickness of the tablets is 0.5-1.5mm, preferably 0.8-1.2mm. The cereal flakes after tableting are placed in a low temperature environment for refrigeration treatment. The refrigeration temperature is 0-8°C, preferably 2-6°C; the refrigeration treatment time is 12-36h, preferably 18-30h, and further preferably 20-26h. After spraying an appropriate amount of vegetable oil on the surface of the refrigerated cereal flakes, a drying process is performed. The drying method is not particularly limited, and drum airflow drying can be used. The drying is performed to a moisture content of less than 10%. Preferably, the drying is performed until the moisture content is below 5%.

[0030] The preparation method of the rice germ dietary fiber fungus slice of the present invention comprises the following steps: multi-stage screening of rice bran to remove broken rice to obtain pure rice germ and bran, atomizing and humidifying the pure rice germ to obtain nutritious rice germ; the bran and fungus are crushed and mixed, added to the nutritious rice germ, extruded and puffed, and dried to obtain the rice germ dietary fiber fungus slice. In the present invention, there is no special limitation on the source of rice bran, and food-grade rice bran purchased from commercial channels can be used, or it can be obtained by grinding and separating brown rice. The rice bran is separated to obtain pure rice germ and bran. The separation method is not particularly limited, and a gravity centrifuge can be used for 2-3 stage separation, mainly to screen out broken rice in the rice bran. The pure rice germ is atomized and humidified. The temperature of the atomization and humidification treatment is 25-35° C., and the time is 12-24 hours. Preferably, the temperature is 28-32° C., and the time is 15-20 hours. After atomization and humidification treatment, a nutritious rice germ with high GABA enrichment is obtained, and the GABA content is as high as 80-100 mg / 100 g. In the present invention, the bran and the fungus are crushed and mixed, added to the nutritious rice germ, extruded and puffed, and dried to obtain the rice germ dietary fiber fungus slices. The bran is rich in insoluble dietary fiber. The weight ratio of the bran to the fungus is 1:(0.5-1). Preferably, the weight ratio of the bran to the fungus is 1:0.5. The temperature used for extrusion and puffing is 120-160°C, and the pressure of the extrusion chamber is controlled at 0.5-1.0 MPa. Dry to a moisture content of less than 10%. Preferably, the drying is to a moisture content of less than 5%. The prepared rice germ dietary fiber fungus slices are rich in GABA, dietary fiber and fungus polysaccharides, which are beneficial to improving blood lipids, blood sugar and intestinal microbial environment.

[0031] The present invention also provides a method for preparing the above-mentioned nutritious cereal flakes, and the nutritious cereal flakes are obtained by mixing highland barley flakes, oatmeal flakes, black rice flakes, brown rice flakes, red rice flakes and rice germ dietary fiber fungus flakes according to weight percentage.

[0032] The present invention also provides the use of nutritious cereal flakes in any one or more of the following aspects, including the following: preparing products that help maintain healthy blood sugar levels; preparing products that help maintain healthy blood lipid levels; preparing products that help regulate intestinal flora; preparing products that help control body fat. The nutritious cereal flakes provided by the present invention are rich in substances such as dietary fiber, flavonoids, GABA and fungus polysaccharides, which can significantly reduce blood lipid and blood sugar levels in patients with metabolic syndrome, control body weight, and have the effect of improving intestinal microorganisms. Animal experiments have verified that long-term consumption of the nutritious cereal flakes of the present invention can reduce the levels of blood sugar, TG (triglycerides), TC (cholesterol), and LDL-C (low-density lipoprotein) in serum, while increasing the level of HDL-C (high-density lipoprotein), and can control the weight of animals, playing a good role in maintaining healthy blood sugar and blood lipid levels, controlling body fat and maintaining body weight. And after human experiments, it has been verified that long-term consumption of the nutritious cereal flakes of the present invention has a regulating effect on the flora in the intestine. From the analysis of the phylum level, it can significantly reduce the relative abundance of Firmicutes in the intestine of the consuming population, and the reduction of Firmicutes helps to reduce the risk of excessive accumulation of fat and metabolic disorders. At the same time, the growth and reproduction of the beneficial bacteria Bacteroidetes (Bacteroidota) are actively promoted, so that its relative abundance is increased, thereby causing the F / B value to be successfully reduced to 2.26. The reduction in the F / B value helps to reduce the probability of obesity and chronic diseases such as hyperglycemia and hyperlipidemia in the population. Further in-depth exploration at the genus level shows that the nutritional cereal tablets of the present invention can effectively reduce the proportion of harmful bacteria such as Escherichia coli in the intestines, and reduce intestinal inflammation and metabolic interference that may be caused by harmful bacteria. At the same time, it effectively improves the proportion of beneficial bacteria such as Bacteroidetes and Bifidobacterium in the intestinal flora. These beneficial bacteria can participate in a series of beneficial physiological processes such as the metabolism of nutrients, the synthesis of vitamins, and the enhancement of intestinal barrier function, thereby comprehensively improving the intestinal microecological environment, and further strengthening the positive role of nutritional cereal tablets in promoting human health.

[0033] In the embodiments of the present invention, all data were statistically analyzed using the software GraphPad Prism 9.0, and independent sample t-test or variance analysis was used between groups, and the data were expressed in the form of mean ± standard deviation.

[0034] In the following embodiments and comparative examples, unless otherwise specified, all are conventional methods.

[0035] Unless otherwise specified, the raw materials used in the following examples can be obtained from commercial sources.

[0036] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0037] Example 1

[0038] Wash brown rice, black rice, red rice, highland barley and oats, soak them at room temperature for 2 hours, and germinate them for 40 hours at 28°C, 98% humidity and sufficient oxygen. Put them into gelatinization equipment for gelatinization, press them into sheets with a thickness of 0.5 mm when the grain temperature reaches 65°C, refrigerate them at 2°C for 18 hours, take them out, spray vegetable oil on the surface, and dry them with drum airflow until the moisture content is less than 10%, and make brown rice sheets, black rice sheets, red rice sheets, highland barley sheets and oatmeal sheets for later use.

[0039] The rice bran is separated into pure rice germ and rice bran by gravity centrifuge for 2-3 stages, the pure rice germ is subjected to drum atomization humidification for 12 hours at 25° C. to obtain nutritious rice germ, the rice bran is crushed with an equal amount of ground fungus and then mixed with the nutritious rice germ, extruded and puffed at 120° C. and 0.20 MPa, and dried to a moisture content of less than 10% to obtain rice germ dietary fiber fungus slices.

[0040] The nutritious cereal flakes are obtained by mixing 22% highland barley flakes, 28% oat flakes, 10% black rice flakes, 15% brown rice flakes, 10% red rice flakes and 15% rice germ dietary fiber fungus flakes in a weight ratio.

[0041] Example 2

[0042] Wash brown rice, black rice, red rice, highland barley and oats, and soak them at room temperature for 4 hours. Then germinate them for 48 hours at 32°C, 90% humidity and sufficient oxygen. Put the germinated grains into the gelatinization equipment for gelatinization, and press them into sheets when the grain temperature reaches 45°C, with a thickness of 1.5mm. Then refrigerate them at 8°C for 12 hours, take them out, spray vegetable oil on the surface, and use drum airflow to dry until the moisture is less than 5% to make brown rice sheets, black rice sheets, red rice sheets, highland barley sheets and oatmeal sheets for later use.

[0043] The rice bran is separated into pure rice germ and bran by gravity centrifuge for 2-3 stages, and the pure rice germ is subjected to drum atomization humidification for 24 hours at 35° C. to obtain nutritious rice germ. The bran is crushed with 0.5 times the weight of ground fungus and then mixed with the nutritious rice germ, extruded and puffed at 120° C. and 0.20 MPa, and dried to a moisture content of less than 5% to obtain rice germ dietary fiber fungus slices.

[0044] The nutritious cereal flakes are obtained by mixing 38% highland barley flakes, 12% oat flakes, 23% black rice flakes, 2% brown rice flakes, 2% red rice flakes and 23% rice germ dietary fiber fungus flakes in a weight ratio.

[0045] Example 3

[0046] Wash brown rice, black rice, red rice, highland barley and oats, and soak them at room temperature for 2 hours. Then germinate them for 30 hours in an environment with 28°C, 98% humidity and sufficient oxygen. Place the germinated grains in a gelatinization device for gelatinization, and press them into sheets with a thickness of 0.5mm when the grain temperature reaches 65°C. Then refrigerate them at 4°C for 36 hours, take them out, spray them with vegetable oil, and dry them with drum airflow until the moisture content is less than 10% to make the corresponding grain sheets for later use.

[0047] The rice bran is separated by gravity centrifuge for 2-3 stages to obtain pure rice germ and bran, and the pure rice germ is subjected to drum atomization humidification for 12 hours at 25°C to obtain nutritious rice germ. The bran and an equal amount of ground fungus are crushed and mixed with the nutritious rice germ, extruded and puffed at 115°C and 0.20MPa, and dried to a moisture content of less than 10% to obtain rice germ dietary fiber fungus slices.

[0048] The nutritious cereal flakes are obtained by mixing 22% highland barley flakes, 28% oat flakes, 7% black rice flakes, 18% brown rice flakes, 18% red rice flakes and 7% rice germ dietary fiber fungus flakes according to weight percentage.

[0049] Example 4

[0050] Wash brown rice, black rice, red rice, highland barley and oats, and soak them at room temperature for 3 hours. Then germinate them for 36 hours in an environment of 30°C, 95% humidity and sufficient oxygen. Put the germinated grains into the gelatinization equipment for gelatinization, and press them into sheets when the grain temperature reaches 55°C, with a thickness of 1.0mm. Then refrigerate at 4°C for 24 hours, take them out, spray vegetable oil on the surface, and dry them with drum airflow until the moisture content is less than 5% to make brown rice sheets, black rice sheets, red rice sheets, highland barley sheets and oatmeal sheets for later use.

[0051] The rice bran is separated into pure rice germ and bran by gravity centrifuge for 2-3 stages, and the pure rice germ is subjected to drum atomization humidification for 18 hours at 30°C to obtain nutritious rice germ. The bran is crushed with 0.8 times the weight of ground fungus and then mixed with the nutritious rice germ, extruded and puffed at 120°C and 0.20MPa, and dried to a moisture content of less than 5% to obtain rice germ dietary fiber fungus slices.

[0052] The nutritious cereal flakes are obtained by mixing 30% highland barley flakes, 20% oat flakes, 15% black rice flakes, 10% brown rice flakes, 10% red rice flakes and 15% rice germ dietary fiber fungus flakes in a weight ratio.

[0053] Comparative Example 1

[0054] The difference between this comparative example and Example 4 is that in the preparation process of the nutritious cereal flakes, after soaking at room temperature, no germination treatment is performed, and subsequent operations such as gelatinization are directly performed. The remaining operating methods are the same as those in Example 4.

[0055] Comparative Example 2

[0056] The difference between this comparative example and Example 4 is that during the preparation of the nutritious cereal flakes, no refrigeration treatment is performed after soaking, germination, gelatinization, and tableting at room temperature. The remaining operation methods are the same as those of Example 4.

[0057] Comparative Example 3

[0058] The difference between this comparative example and Example 4 is that in the preparation process of the nutritious cereal flakes, after the pure rice germs are separated, no atomization and humidification treatment is performed. The remaining operation methods are the same as those in Example 4.

[0059] Comparative Example 4

[0060] The difference between this comparative example and Example 4 is that no highland barley flakes and red rice flakes are added in the final mixing process, and 50% oat flakes, 15% black rice flakes, 20% brown rice flakes and 15% rice germ dietary fiber fungus flakes are mixed by weight, and the rest of the preparation method is the same as Example 4.

[0061] Comparative Example 5

[0062] The difference between this comparative example and Example 4 is that oatmeal and black rice flakes are not added in the final mixing process, and 30% highland barley flakes, 30% brown rice flakes, 25% red rice flakes and 15% rice germ dietary fiber fungus flakes are mixed by weight, and the rest of the preparation method is the same as Example 4.

[0063] Comparative Example 6

[0064] The difference between this comparative example and Example 4 is that no brown rice flakes and rice germ dietary fiber fungus flakes are added in the final mixing process, and 30% highland barley flakes, 35% oat flakes, 25% black rice flakes and 10% red rice flakes are mixed by weight, and the rest of the preparation method is the same as Example 4.

[0065] Comparative Example 7

[0066] The difference between this comparative example and Example 4 is that in the final mixing process, 60% oatmeal flakes, 10% highland barley flakes, 5% black rice flakes, 5% brown rice flakes, 5% red rice flakes and 15% rice germ dietary fiber fungus flakes are mixed in a weight ratio, and the rest of the preparation method is the same as Example 4.

[0067] Comparative Example 8

[0068] The difference between this comparative example and Example 4 is that in the final mixing process, 40% brown rice flakes, 30% red rice flakes, 10% highland barley flakes, 10% oat flakes, 5% black rice flakes, and 5% rice germ dietary fiber fungus flakes are mixed in a weight ratio, and the rest of the preparation method is the same as that of Example 4.

[0069] Comparative Example 9

[0070] The difference between this comparative example and Example 4 is that in the final mixing process, 75% black rice flakes, 10% highland barley flakes, 5% oat flakes, 5% brown rice flakes, 3% red rice flakes, and 2% rice germ dietary fiber fungus flakes are mixed in a weight ratio, and the rest of the preparation method is the same as that of Example 4.

[0071] Test Example 1

[0072] This example compares the content of GABA and total flavonoids in nutritious cereal tablets prepared by different methods

[0073] The contents of GABA and total flavonoids in the nutritious cereal flakes prepared in Examples 1 to 4 and Comparative Examples 1 to 9 were determined respectively. The content of GABA in the nutritious cereal flakes was detected by high performance liquid chromatography (HPLC), and the method was carried out in accordance with NY / T 2890-2016 "High Performance Liquid Chromatography for Determination of γ-Aminobutyric Acid in Rice". The content of total flavonoids in the nutritious cereal flakes was determined by colorimetry, and the method was referred to ([Zhai Weiwei, Hou Huirong, Sun Zhaoyuan. Determination of polyphenol content in four cereals and study on antioxidant properties [J]. Food Industry Science and Technology, 2012, 33 (24): 150-153. DOI: 10.13386 / j.issn1002-0306.2012.24.019.).

[0074] Table 1 Contents of GABA and total flavonoids in nutritional cereal tablets (mg / 100g)

[0075]

[0076] The results are shown in Table 1. The contents of GABA and total flavonoids in the nutritious cereal tablets prepared by the method are significantly increased.

[0077] Test Example 2

[0078] The test subjects were SD rats, aged 8 weeks and weighing (180-200) g. Twelve test groups were set up, with 6 rats in each group, of which 1 group was a model group (Model, fed with a high-fat diet), 1 group was a conventional rice group (R_CK, fed with rice to replace 40% of the high-fat diet of the basic feed), and the remaining 10 groups were nutritious cereal flakes groups, which were given the nutritious cereal flakes prepared in Example 4 and Comparative Examples 1-9 (fed with nutritious cereal flakes to replace 40% of the high-fat diet of the basic feed). The indoor environment was controlled by an independent air-conditioning fan system, and the indoor ventilation was good, with a room temperature of 22°C-25°C and a relative humidity of 65%-70%. The laboratory environment was kept clean and sanitary, and rats were allowed to eat and drink freely. After one week of adaptive feeding, all groups of rats were fed for 8 weeks according to the corresponding test groups. Before the start of the experiment, the body weight was measured, and fasting serum samples were collected from the experimental animals to test indicators such as triglycerides (TG), cholesterol (TC), high-density lipoprotein (HDL-C), low-density lipoprotein (LDL-C) and fasting blood glucose as baseline data. At the end of the experiment, the body weight was measured again, and fasting serum samples were collected from all experimental animals to test the above indicators.

[0079] Table 2 Changes of body weight and fasting blood glucose (FBG) in rats in different groups

[0080]

[0081] Table 3 Changes in blood lipids in different intervention groups (mmol / L)

[0082]

[0083] Table Continuation Changes of blood lipids in different intervention groups (mmol / L)

[0084]

[0085] The results are shown in Tables 2 and 3. Compared with the model group and the conventional rice group, the animals that ate the nutritious cereal flakes prepared in Example 4 had a significantly lower degree of weight gain (P < 0.05), which shows that the nutritious cereal flakes have the effect of controlling body weight and help control the body fat level. Compared with the comparative examples: The weight of the animals that ate the nutritious cereal flakes prepared by the present invention was significantly less than that of the groups 1 to 9 of the comparative examples (P < 0.05), reflecting that the nutritious cereal flakes prepared by the method of the present invention have a good maintenance effect on weight control.

[0086] From the blood sugar related test results, compared with the model group and the conventional rice group, the fasting blood sugar value of the animals eating the nutritional cereal flakes prepared in Example 4 was significantly reduced (P < 0.05). Compared with the comparative example, the fasting blood sugar value of the animals eating the nutritional cereal flakes prepared by the present invention was significantly lower than that of the comparative examples 1 to 9 (P < 0.05), indicating that long-term consumption of the nutritional cereal flakes prepared by the present invention can significantly reduce the blood sugar level of rats and has a good promoting effect on the maintenance of blood sugar level.

[0087] From the results of blood lipid related tests, the nutritious cereal flakes prepared by the present invention also have a positive effect on improving blood lipid conditions. Compared with the model group, the conventional rice group and the control groups 1 to 9, eating the nutritious cereal flakes prepared by the present invention can significantly reduce the levels of TG, TC, and LDL-C, and increase the level of HDL-C, with a significant difference of P < 0.05, indicating that the nutritious cereal flakes prepared by the present invention are helpful in maintaining blood lipid levels.

[0088] Test Example 3

[0089] Patients with lipid metabolism syndrome were randomly divided into a rice group (R_CK group) and a nutritious cereal tablet group (NCS group). The nutritious cereal tablet group was given the nutritious cereal tablet of Example 4 and the intestinal flora was tested. The test period was 3 months, and the test population maintained a relatively stable lifestyle and eating habits. Fecal samples from the two groups of patients were collected before and after the test, and the species composition and relative abundance of the intestinal flora at the phylum level and genus level were detected using 16S rRNA gene sequencing technology, and the F / B value was calculated.

[0090] The results are as follows Figure 1 , 2and 3 showed that in the study of the R_CK group and the NCS group, the proportion of Firmicutes in the R_CK group reached 56.47%, while that in the NCS group was reduced to 53.51%, indicating that eating nutritional cereal tablets can reduce the proportion of Firmicutes in the intestines of patients with lipid metabolism syndrome, while increasing the proportion of Bacteroidota. The F / B value of the population eating rice was 3.27, and the F / B value of the population eating nutritional cereal tablets was significantly reduced to 2.26. The reduction in F / B value can reduce the probability of obesity and hyperlipidemia in the population. At the genus level, the intestinal flora of the two groups mainly included Escherichia-Shigella, Akkermansia, Bacteroides, Dialister, Faecalibacterium, and Bifidobacterium. Among them, the R_CK group had the highest proportion of E. coli, reaching 17.05%, while the NCS group dropped to 2.98%; the proportions of Bacteroides and Bifidobacterium in the R_CK group were 11.11% and 3.05%, respectively, while the NCS group increased to 12.92% and 6.15%, respectively. This shows that long-term consumption of nutritious cereal tablets can help regulate intestinal flora, inhibit the reproduction of harmful bacteria E. coli in the intestine, promote the proliferation of beneficial bacteria Bacteroides and Bifidobacterium, and thus relieve the symptoms of hyperlipidemia and hyperglycemia by regulating intestinal microorganisms.

[0091] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A nutritional cereal flake, characterized in that: The invention comprises the following raw materials in percentage by weight: 22-38% of highland barley flakes, 12-28% of oat flakes, 7-23% of black rice flakes, 2-18% of brown rice flakes, 2-18% of red rice flakes and 7-23% of rice germ dietary fiber fungus flakes; The highland barley flakes, oatmeal flakes, black rice flakes, brown rice flakes and red rice flakes are prepared by soaking, germinating, gelatinizing, tableting, refrigerating and drying highland barley, oatmeal, black rice, brown rice and red rice; The rice germ dietary fiber fungus slice is prepared by mixing rice germ, rice bran and fungus and then extruding them.

2. The nutritional cereal flakes according to claim 1, characterized in that The invention comprises the following raw materials in percentage by weight: 25-35% of highland barley flakes, 15-25% of oat flakes, 10-20% of black rice flakes, 5-15% of brown rice flakes, 5-15% of red rice flakes and 10-20% of rice germ dietary fiber wood ear flakes.

3. The nutritional cereal flakes according to claim 1, characterized in that: The soaking is to soak in clean water for 2 to 4 hours; the germination temperature is 25 to 35° C., the humidity is 90 to 98%, and the germination time is 24 to 48 hours.

4. The nutritional cereal flakes according to claim 1, characterized in that: The tabletting temperature is 45-65° C., and the tabletting thickness is 0.5-1.5 mm.

5. The nutritional cereal flakes according to claim 1, characterized in that: The temperature of the cold storage treatment is 0 to 8° C., and the time of the cold storage treatment is 12 to 36 hours.

6. The nutritional cereal flakes according to claim 1, characterized in that: The preparation method of the rice germ dietary fiber fungus slice comprises the following steps: multi-stage screening of rice bran to remove broken rice to obtain pure rice germ and bran, atomizing and humidifying the pure rice germ to obtain nutritious rice germ; crushing and mixing the bran and broken fungus, adding the nutritious rice germ, extruding and puffing, and drying to obtain the rice germ dietary fiber fungus slice.

7. The nutritional cereal flakes according to claim 6, characterized in that: The atomization humidification treatment temperature is 25 to 35° C. and the time is 12 to 24 hours.

8. The nutritional cereal flakes according to claim 6, characterized in that The weight ratio of the bran to the fungus is 1:(0.5-1).

9. The method for preparing the nutritious cereal flakes according to any one of claims 1 to 8, characterized in that: The highland barley flakes, the oatmeal flakes, the black rice flakes, the brown rice flakes, the red rice flakes and the rice germ dietary fiber wood ear flakes are mixed according to weight percentage to obtain nutritious cereal flakes.

10. Use of the nutritious cereal flakes according to any one of claims 1 to 8 or the nutritious cereal flakes prepared by the preparation method according to claim 9 in any one or more of the following aspects, characterized in that: Includes the following: 1) Prepare products that help maintain healthy blood sugar levels; 2) Prepare products that help maintain healthy blood lipid levels; 3) Preparation of products that help regulate intestinal flora; 4) Prepare products that help control body fat.

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