Grain powder capable of slowly releasing carbon water and controlling body weight and preparation method thereof

Abstract

The invention provides grain powder capable of slowly releasing carbon water and controlling body weight and a preparation method thereof, and relates to the field of food or health-care products, the grain powder comprises the following components in parts by weight: oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjaku flour, Chinese yam extract, coix seed powder, wheat oligopeptide, donkey-hide gelatin peptide, soybean protein peptide powder and cocoa powder. L-arabinose, composite mineral substances and composite vitamins. The cereal powder contains the oat resistant starch, the oat resistant starch is a starch-quercetin compound obtained through the technical means of combining debranching, ultrasound and microwaves, the oat resistant starch has the high compounding rate, a unique slow-release carbohydrate system is formed, the digestion tolerance of the starch is improved, and the cereal powder composed of the oat resistant starch is good in taste and rich in nutrients. And the body weight of healthy people can be controlled.

Description

Technical Field

[0001] The invention relates to the field of food or health products, and in particular to a weight-controlling cereal powder capable of slowly releasing carbon water and a preparation method thereof. Background Art

[0002] The starch that the human body ingests from food is the main source of carbohydrates. The source and processing method of starch directly affect the body's utilization of carbohydrates. Generally speaking, starch can be divided into three types: fast-digesting starch, slow-digesting starch, and resistant starch. However, consuming too much carbohydrates may cause insulin resistance, leading to a sharp increase in the incidence of obesity and diabetes.

[0003] Starch-polyphenol complex is a kind of resistant starch (RS). It forms a V-type complex through hydrogen bonds. It is a complex formed by polyphenols and starch during processing, that is, the small polyphenol molecules are partially or completely wrapped in the hydrophobic spiral cavity of starch. Studies have shown that starch-polyphenol complex can inhibit the activity of α-amylase and inhibit the glucose transporter GLUT2. The V-type complex structure allows it to be mainly digested in the intestine, and has the characteristics of prebiotics, which can promote the proliferation of bifidobacteria. However, the more resistant starch is consumed, the better. Its difficult-to-digest characteristics may cause adverse effects such as bloating, stomach pain and abdominal distension in people with indigestion. Therefore, how to select a suitable small molecule to compound with starch, wherein the small molecule has the function of regulating intestinal absorption and lipid regulation, so that after the resistant starch is ingested by the human body, it can slowly and continuously digest starch to provide energy and calories, while avoiding the obstruction of indigestion to intestinal absorption, has become an urgent problem to be solved in the field of food, health products or starch improvement.

[0004] There are various methods for preparing resistant starch. However, the methods used, such as extrusion cooking, rapid viscosity analyzer thermal processing, hydrothermal processing, spray drying, steam injection, etc., still have many shortcomings. For example, a higher temperature (usually 120-200°C) is required during the extrusion cooking process to form a stable and ordered complex. Hydrothermal processing does not provide physical force, the structure of the starch cannot be fully opened, and the complex formed is also less stable. Therefore, it is urgent to propose a new and efficient method for preparing starch-polyphenol complexes.

[0005] As a physical processing method, ultrasound can form pores on the surface of starch particles, improve the short-range ordered molecular structure and the content of amylose; microwaves are also a common starch preparation technology, which directly dissociates starch molecules into amorphous phases or single helices, and then rearranges them into new double helices and single helices, which is conducive to the formation of starch complexes. Although these two technologies have been widely used in the field of starch modification or food and health care products, there has been no research on the preparation of oat starch-polyphenol complexes by combining ultrasound and microwaves, nor has there been any research on the application of oat starch-polyphenol complexes in instant foods for physiological effects such as weight control and lipid metabolism regulation. Summary of the invention

[0006] The main purpose of the present invention is to provide a cereal powder for controlling weight that can slowly release carbohydrates. The cereal powder contains a quercetin-modified starch complex with slow-release carbohydrate and lipid regulating functions, and has a good effect of maintaining weight for different groups of people, such as non-obese or obese people.

[0007] To achieve the purpose of the present invention, the present invention mainly provides a weight-controlling cereal powder capable of sustained-release carbon water, which comprises: oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac flour, yam extract, coix seed flour, wheat oligopeptide, donkey-hide gelatin peptide, soy protein peptide powder, cocoa powder, L-arabinose, complex minerals and complex vitamins.

[0008] Preferably, the cereal flour, by weight, includes 20-30 parts of oat resistant starch, 1-3 parts of olive oil microcapsule powder, 3-6 parts of linseed oil microcapsule powder, 5-8 parts of coconut oil microcapsule powder, 3-5 parts of konjac flour, 4-7 parts of yam extract, 4-7 parts of coix seed powder, 0.5-1.8 parts of wheat oligopeptide, 2-4 parts of donkey-hide gelatin peptide, 8-12 parts of soy protein peptide powder, 6-8 parts of cocoa powder, 2-4.5 parts of L-arabinose, 0.5-5.5 parts of complex minerals, and 0.5-5.5 parts of complex vitamins.

[0009] Preferably, the multivitamin comprises at least two of retinyl acetate, cholecalciferol, DL-a-tocopheryl acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, sodium L-ascorbate, folic acid, niacinamide, D-biotin and D-calcium pantothenate.

[0010] Preferably, the composite minerals include at least two of calcium carbonate, dipotassium hydrogen phosphate, magnesium oxide, iron pyrophosphate, zinc oxide, sodium selenite, copper sulfate and manganese sulfate.

[0011] Preferably, the method for preparing oat resistant starch comprises the following steps: (1) Starch debranching: oat starch is placed in a container, deionized water is added at a material-liquid ratio of 1-2 kg:10 L, and mixed evenly to prepare starch milk. The pH of the system is adjusted to 4.5 with sodium acetate or citric acid buffer, and the mixture is continuously stirred in a 45-60°C water bath for 0.5-1.5 h, and then pullulanase and isoamylase are added for debranching. The mixture is oscillated in a water bath at a temperature of 10-12 h; the enzyme is inactivated in a 85°C water bath for 10 min, and the debranched starch is obtained after centrifugation, drying, grinding, and sifting through a 100-mesh sieve. The pullulanase is added in an amount of 60-100 U / g starch dry basis; the isoamylase is added in an amount of 60-90 U / g starch dry basis. The oscillation speed is 220-300 r / min, the centrifugal speed is 3000-6000 r / min, and the centrifugal time is 10-20 min. (2) taking the debranched starch, adding distilled water to prepare a starch suspension with a mass fraction of 10-15%, stirring at a constant speed of 250 r / min, adding an appropriate amount of 40% ethanol dissolved quercetin solution dropwise to the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1 to 100:1, and performing ultrasonic treatment in a water bath at 35±2°C for 15-40 min; the ultrasonic power is 1000-2000 W; (3) The container is sealed and placed in a microwave oven. The sample temperature is controlled between 85-95°C for 20-30 minutes. The sample is taken out every 10 minutes, stirred for 1 minute, and then placed back for further microwave heating. The microwave power is 600-1000 W. (4) After cooling for 1-1.5 hours, the obtained solution is centrifuged for 10-15 minutes, and the precipitate is taken out and washed with an appropriate amount of 50% ethanol solution. After drying, it is crushed and passed through a 100-mesh sieve to obtain oat resistant starch. The speed of the centrifuge is 4000-6000 r / min.

[0012] The present invention also protects a method for preparing cereal flour, which is characterized by comprising the following steps: (1) Starch debranching: Place oat starch in a container, add deionized water at a solid-liquid ratio of 1-2 kg:10 L and mix well to prepare starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer. Stir continuously in a 45-60°C water bath for 30 min, add pullulanase and isoamylase to debranch the starch, and maintain the temperature in a water bath for 10-12 h. Inactivate the enzyme in an 85°C water bath for 10 min, centrifuge, dry, grind, and sieve through a 100-mesh sieve to obtain debranched starch. (2) taking the debranched starch, adding distilled water to prepare a starch suspension with a mass fraction of 10-15%, stirring at a constant speed of 250 r / min, adding an appropriate amount of 40% ethanol dissolved quercetin solution dropwise to the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1 to 100:1, and performing ultrasonic treatment in a water bath; (3) Seal the container and place it in a microwave oven. Keep the sample temperature between 85-95°C for 20-30 minutes. Take it out every 10 minutes, stir it for 1 minute, and then put it back to continue microwave heating. (4) After cooling for 1-1.5 h, the resulting solution is centrifuged for 10-15 min, the precipitate is taken, washed with an appropriate amount of 50% ethanol solution, dried, and crushed through a 100-mesh sieve to obtain oat resistant starch; (5) Take the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac flour, yam extract, coix seed flour, wheat oligopeptide, donkey-hide gelatin peptide, soybean protein peptide powder, cocoa powder, L-arabinose, complex minerals and complex vitamins in proportion, mix well, pass through a 60-mesh sieve, sterilize, cool, and package to obtain the product.

[0013] Preferably, in step (1), the amount of pullulanase added is 60-100 U / g starch dry basis, and the amount of isoamylase added is 60-90 U / g starch dry basis; the oscillation speed is 220-300 r / min; the centrifugal speed is 3000-6000 r / min, and the centrifugation time is 10-20 min.

[0014] Preferably, the ultrasonic treatment time in step (2) is 15-40 min; the ultrasonic power is 1000-2000 W, and the ultrasonic water bath temperature is 35±2°C.

[0015] Preferably, the power of the microwave in step (3) is 600-1000 W.

[0016] Preferably, the centrifugal speed in step (4) is 4000-6000 r / min.

[0017] The technical effects achieved by the present invention are: The present invention adds quercetin to starch preparation, uses an ultrasound-microwave combined treatment method, and fully opens the starch structure without high temperature and high pressure preparation conditions, while improving the dispersibility of starch and quercetin, making the two easier to combine, thereby obtaining a starch-quercetin complex with high composite rate and good stability. On the one hand, the present invention uses the resistant starch of the starch-quercetin complex in food preparation to replace part of the carbohydrates, thereby forming a unique slow-release carbohydrate system, improving the digestion tolerance of starch, and significantly promoting gastrointestinal motility and improving the weight loss effect; on the other hand, the cereal flour of the present invention introduces quercetin, which has the effect of repairing the intestinal barrier and reducing the intestinal lipid deposition and absorption, and can regulate lipid metabolism and intestinal absorption while providing a sense of satiety, and has good application prospects.

[0018] The present invention adds starch-quercetin complex to cereal powder, obtains good taste, can control the weight of normal weight people, and also has better weight loss effect for overweight people. The cereal powder formula of the present invention is reasonable, wherein olive oil microcapsule powder, linseed oil microcapsule powder, and coconut oil microcapsule powder can reduce the greasy feeling of cereal powder, cover the grease smell, and can also maintain the stability of active ingredients, and can continuously provide high-quality lipids for the body; wheat oligopeptides, donkey-hide gelatin peptides, and soybean protein peptide powder can allow the body to absorb quickly, avoid the gastrointestinal pressure caused by protein digestion, and cocoa powder is rich in various nutrients, which can stabilize blood sugar, control appetite and improve flavor. Eating with cocoa powder can increase nutrition and flavor attributes; konjac powder is rich in glucomannan, which can promote intestinal peristalsis and enhance satiety, and then use yam extract and coix seed powder that promote spleen and stomach digestion to achieve the effect of continuous optimization of intestinal operation; composite minerals and composite vitamins play a nutritional supplement support effect. In summary, the cereal powder formula of the present invention is reasonable, nutritious, and tastes good, and plays a good effect of controlling weight, assisting lipid reduction and weight loss. DETAILED DESCRIPTION

[0019] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0020] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are for describing specific embodiments rather than for limiting the scope of protection of the present invention.

[0021] When the embodiment gives a numerical range, it should be understood that, unless otherwise specified in the present invention, the two endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those of ordinary skill in the art to which the present invention belongs.

[0022] It is worth noting that the starch used in the present invention can be purchased from commercially available oat starch. The starch used in the present invention can also be prepared by the following method, the specific preparation method is as follows: take oat flour and pass it through a 100-mesh sieve, add deionized water according to a solid-liquid ratio of 1:10, add sodium hydroxide, adjust the solution pH to 7.5, add neutral protease, shake and stir at 200 rpm in a 37°C water bath for 6 h, centrifuge (4000 r· min -1 , 10 min), remove the starch precipitate from the bottom layer, add an appropriate amount of water to obtain starch slurry, filter to remove fine impurities, and centrifuge (4000r⋅min -1 , 10 min), obtain a precipitate, wash with an appropriate amount of distilled water, dry, and crush to obtain oat starch. The following Examples 1-4 and Comparative Examples 1-5 are all prepared using this method. The remaining raw materials are all common commercial products, so their sources are not specifically limited.

[0023] Example 1 A weight-controlling cereal powder capable of sustained-release of carbon water comprises, by weight, 25 parts of oat resistant starch, 3 parts of olive oil microcapsule powder, 4 parts of linseed oil microcapsule powder, 5 parts of coconut oil microcapsule powder, 5 parts of konjac flour, 6 parts of yam extract, 7 parts of coix seed flour, 1.2 parts of wheat oligopeptides, 3 parts of donkey-hide gelatin peptides, 8 parts of soybean protein peptide powder, 6 parts of cocoa powder, 3 parts of L-arabinose, 2 parts of composite minerals (calcium carbonate, zinc oxide, sodium selenite, copper sulfate and manganese sulfate in a weight ratio of 1:1:1:1:1), and 2 parts of composite vitamins (retinyl acetate, cholecalciferol, riboflavin, sodium L-ascorbate and folic acid in a weight ratio of 1:1:1:1:2).

[0024] The preparation method of cereal flour comprises the following steps: (1) Starch debranching: Place oat starch in a container, add deionized water at a solid-liquid ratio of 1 kg:10 L and mix well to prepare starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer. Stir continuously in a 45°C water bath for 1 hour, then add pullulanase and isoamylase to debranch the starch. Maintain the temperature in a water bath and oscillate for 10 hours. Inactivate the enzyme in an 85°C water bath for 10 minutes, centrifuge, dry, grind, and sieve through a 100-mesh sieve to obtain debranched starch. The addition amount of pullulanase is 80 U / g starch dry basis; the addition amount of isoamylase is 70 U / g starch dry basis. The oscillation speed is 250 r / min, the centrifugal speed is 4000 r / min, and the centrifugation time is 20 min. (2) Take the debranched starch, add distilled water to prepare a starch suspension with a mass fraction of 10%, stir at a constant speed of 250 r / min, add an appropriate amount of quercetin solution dissolved in 40% ethanol dropwise into the starch suspension so that the mass ratio of debranched starch to quercetin is 50:1, and perform ultrasonic treatment in a water bath at 35±2°C for 25 min; the ultrasonic power is 1200 W; (3) Seal the container and place it in a microwave oven. Keep the sample temperature at 90°C for 20 minutes. Take it out every 10 minutes, stir it for 1 minute, and then put it back to continue microwave heating. The microwave power is 800 W. (4) After cooling for 1 hour, the obtained solution was centrifuged for 15 minutes, and the precipitate was taken out and washed with an appropriate amount of 50% ethanol solution. After drying, it was crushed and passed through a 100-mesh sieve to obtain oat resistant starch. The speed of the centrifuge was 4000 r / min. (5) Take the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac flour, yam extract, coix seed flour, wheat oligopeptide, donkey-hide gelatin peptide, soybean protein peptide powder, cocoa powder, L-arabinose, complex minerals and complex vitamins in proportion, mix well, pass through a 60-mesh sieve, sterilize, cool, and package to obtain the product.

[0025] Example 2 A weight-controlling cereal powder capable of sustained-release of carbohydrates comprises, by weight, 20 parts of oat resistant starch, 1 part of olive oil microcapsule powder, 3 parts of linseed oil microcapsule powder, 5 parts of coconut oil microcapsule powder, 3 parts of konjac flour, 4 parts of yam extract, 4 parts of coix seed flour, 0.5 parts of wheat oligopeptide, 2 parts of donkey-hide gelatin peptide, 8 parts of soybean protein peptide powder, 6 parts of cocoa powder, 2 parts of L-arabinose, 0.5 parts of composite minerals (dipotassium hydrogen phosphate, magnesium oxide, ferric pyrophosphate, zinc oxide and sodium selenite in a weight ratio of 1:2:1:1:1), and 0.5 parts of composite vitamins (cholecalciferol, DL-α-tocopherol acetate, thiamine hydrochloride, riboflavin and pyridoxine hydrochloride in a weight ratio of 1:1:1:1:1).

[0026] The preparation method of cereal flour comprises the following steps: (1) Starch debranching: oat starch is placed in a container, deionized water is added at a solid-liquid ratio of 1 kg:10 L, and mixed evenly to prepare starch milk. The pH of the system is adjusted to 4.5 with sodium acetate or citric acid buffer. After continuous stirring in a 45°C water bath for 0.5 h, pullulanase and isoamylase are added for debranching, and the temperature is maintained in a water bath for 10 h; the enzyme is inactivated in an 85°C water bath for 10 min, and the debranched starch is obtained after centrifugation, drying, grinding, and sifting through a 100-mesh sieve. The pullulanase added is 60 U / g starch dry basis; the isoamylase added is 60 U / g starch dry basis, the oscillation speed is 220 r / min, the centrifugal speed is 3000 r / min, and the centrifugation time is 10 min; (2) Take the debranched starch, add distilled water to prepare a starch suspension with a mass fraction of 10%, stir at a constant speed of 250 r / min, add an appropriate amount of 40% ethanol dissolved quercetin solution dropwise into the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1, and perform ultrasonic treatment in a water bath at 35±2°C for 15 min; the ultrasonic power is 1000 W; (3) Seal the container and place it in a microwave oven. Keep the sample temperature at 85°C for 20 minutes. Take it out every 10 minutes, stir it for 1 minute, and then put it back to continue microwave heating. The microwave power is 600 W. (4) After cooling for 1 hour, the resulting solution was centrifuged for 10 minutes, and the precipitate was taken and washed with an appropriate amount of 50% ethanol solution. After drying, it was crushed and passed through a 100-mesh sieve to obtain oat resistant starch. The centrifugal speed was 4000 r / min. (5) Take the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac flour, yam extract, coix seed flour, wheat oligopeptide, donkey-hide gelatin peptide, soybean protein peptide powder, cocoa powder, L-arabinose, complex minerals and complex vitamins in proportion, mix well, pass through a 60-mesh sieve, sterilize, cool, and package to obtain the product.

[0027] Example 3 A weight-controlling cereal powder capable of sustained-release of carbon water comprises, by weight, 30 parts of oat resistant starch, 3 parts of olive oil microcapsule powder, 6 parts of linseed oil microcapsule powder, 8 parts of coconut oil microcapsule powder, 5 parts of konjac flour, 7 parts of yam extract, 7 parts of coix seed flour, 1.8 parts of wheat oligopeptides, 4 parts of donkey-hide gelatin peptides, 12 parts of soybean protein peptide powder, 8 parts of cocoa powder, 4.5 parts of L-arabinose, 5.5 parts of composite minerals (ferric pyrophosphate, zinc oxide, sodium selenite, copper sulfate and manganese sulfate in a weight ratio of 1:1:1:1:1), and 5.5 parts of composite vitamins (cyanocobalamin, sodium L-ascorbate, folic acid, niacinamide and D-biotin in a weight ratio of 1:1:1:1:2).

[0028] The preparation method of cereal flour comprises the following steps: (1) Starch debranching: Place oat starch in a container, add deionized water at a solid-liquid ratio of 2 kg:10 L and mix well to prepare starch milk. Use sodium acetate or citric acid buffer to adjust the pH of the system to 4.5. After continuous stirring in a 60°C water bath for 1.5 h, add pullulanase and isoamylase to debranch the starch. Maintain the temperature in a water bath and oscillate for 12 h. Inactivate the enzyme in an 85°C water bath for 10 min. After centrifugation, drying, grinding, and sieving through a 100-mesh sieve, debranched starch is obtained. The amount of pullulanase added is 100 U / g starch dry basis; the amount of isoamylase added is 90 U / g starch dry basis. The oscillation speed is 300 r / min, the centrifugal speed is 6000 r / min, and the centrifugation time is 20 min. (2) Take the debranched starch, add distilled water to prepare a starch suspension with a mass fraction of 15%, stir at a constant speed of 250 r / min, add an appropriate amount of 40% ethanol dissolved quercetin solution dropwise into the starch suspension so that the mass ratio of debranched starch to quercetin is 100:1, and perform ultrasonic treatment in a water bath at 35±2°C for 40 min; the ultrasonic power is 2000 W; (3) The container was sealed and placed in a microwave oven. The sample temperature was controlled at 95°C for 30 minutes. The sample was taken out every 10 minutes and stirred for 1 minute before being put back for further microwave heating. The microwave power was 1000 W. (4) After cooling for 1.5 h, the resulting solution was centrifuged for 15 min, the precipitate was taken, washed with an appropriate amount of 50% ethanol solution, dried, and then crushed through a 100-mesh sieve to obtain oat resistant starch. The centrifugal speed was 6000 r / min; (5) Take the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac flour, yam extract, coix seed flour, wheat oligopeptide, donkey-hide gelatin peptide, soybean protein peptide powder, cocoa powder, L-arabinose, complex minerals and complex vitamins in proportion, mix well, pass through a 60-mesh sieve, sterilize, cool, and package to obtain the product.

[0029] Example 4 A weight-controlling cereal powder capable of sustained-release of carbon water comprises, by weight, 30 parts of oat resistant starch, 3 parts of olive oil microcapsule powder, 6 parts of linseed oil microcapsule powder, 6 parts of coconut oil microcapsule powder, 3 parts of konjac flour, 7 parts of yam extract, 5 parts of coix seed flour, 1 part of wheat oligopeptide, 4 parts of donkey-hide gelatin peptide, 10 parts of soybean protein peptide powder, 6 parts of cocoa powder, 3 parts of L-arabinose, 4 parts of composite minerals (magnesium chloride, ferric pyrophosphate, zinc oxide, sodium selenite and copper sulfate in a weight ratio of 1:1:1:1:1), and 4 parts of composite vitamins (folic acid, niacinamide, D-biotin and D-calcium pantothenate in a weight ratio of 1:1:1:1).

[0030] The preparation method of cereal flour comprises the following steps: (1) Starch debranching: Place oat starch in a container, add deionized water at a solid-liquid ratio of 1.5 kg:10 L and mix well to prepare starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer. Stir continuously in a 55°C water bath for 1.5 h, then add pullulanase and isoamylase to debranch the starch. Maintain the temperature in a water bath and oscillate for 11 h. Inactivate the enzyme in an 85°C water bath for 10 min. After centrifugation, drying, grinding, and sieving through a 100-mesh sieve, debranched starch is obtained. The amount of pullulanase added is 90 U / g starch dry basis; the amount of isoamylase added is 90 U / g starch dry basis. The oscillation speed is 300 r / min, the centrifugal speed is 5000 r / min, and the centrifugation time is 15 min. (2) Take the debranched starch, add distilled water to prepare a starch suspension with a mass fraction of 15%, stir at a constant speed of 250 r / min, add an appropriate amount of 40% ethanol dissolved quercetin solution dropwise into the starch suspension so that the mass ratio of debranched starch to quercetin is 60:1, and perform ultrasonic treatment in a water bath at 35±2°C for 30 min; the ultrasonic power is 1500 W; (3) Seal the container and place it in a microwave oven. Keep the sample temperature at 90°C for 25 minutes. Take it out every 10 minutes, stir it for 1 minute, and then put it back to continue microwave heating. The microwave power is 1000 W. (4) After cooling for 1.5 h, the resulting solution was centrifuged for 15 min, the precipitate was taken, washed with an appropriate amount of 50% ethanol solution, dried, and then crushed through a 100-mesh sieve to obtain oat resistant starch. The centrifugal speed was 5000 r / min; (5) Take the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac flour, yam extract, coix seed flour, wheat oligopeptide, donkey-hide gelatin peptide, soybean protein peptide powder, cocoa powder, L-arabinose, complex minerals and complex vitamins in proportion, mix well, pass through a 60-mesh sieve, sterilize, cool, and package to obtain the product.

[0031] Comparative Example 1 The difference from Example 1 is that the ultrasonic treatment of oat starch in step (2) is not used, and the remaining operations and steps are the same as those in Example 1.

[0032] Comparative Example 2 The difference from Example 1 is that the microwave treatment of oat starch in step (3) is not used, and the remaining operations and steps are the same as those in Example 1.

[0033] Comparative Example 3 The difference from Example 1 is that the composition does not contain wheat oligopeptide, and the remaining operations and steps are the same as those in Example 1.

[0034] Comparative Example 4 The difference from Example 1 is that the composition does not contain donkey-hide gelatin peptide, and the remaining operations and steps are the same as those in Example 1.

[0035] Comparative Example 5 The difference from Example 1 is that the dosage of the composition is adjusted, specifically "40 parts of oat resistant starch, 6 parts of olive oil microcapsule powder, 8 parts of linseed oil microcapsule powder, 3 parts of coconut oil microcapsule powder, 2 parts of konjac flour, 2 parts of yam extract, 2 parts of coix seed flour, 0.2 parts of wheat oligopeptide, 1 part of donkey-hide gelatin peptide, 3 parts of soy protein peptide powder, 3 parts of cocoa powder, 1 part of L-arabinose, 0.25 parts of complex minerals, and 0.25 parts of complex vitamins", and the remaining operations and steps are the same as those in Example 1.

[0036] Experimental example In order to demonstrate the technical points of the technical solution provided by the present invention, the experimental data of Examples 1-4 and Comparative Examples 1-5 provided by the present invention are given below.

[0037] 1. Composite index determination Take 5 mg of the resistant starch samples prepared in Examples 1-4 and Comparative Examples 1-2, moisten them with anhydrous ethanol, add 9 mL of 0.1 mol / L NaOH solution, and place in a water bath at 100°C for 10 min. The solution is cooled to room temperature, 50 mL of distilled water and 1 mL of iodine solution are added and the volume is made up to 100 mL. Shake and let stand for 10 min, and measure the absorbance of the solution at a wavelength of 620 nm. Repeat the test 3 times for each sample and calculate the average value.

[0038] Composite index (CI) = (absorbance of oat starch - absorbance of oat starch-quercetin complex) / absorbance of oat starch * 100. See Table 1 for specific results.

[0039] Table 1 Statistics of composite index determination results Group Composite Index (%) Example 1 55.2±1.3 Example 2 53.6±1.5 Example 3 51.4±1.2 Example 4 52.3±1.6 Comparative Example 1 32.1±1.8 Comparative Example 2 25.9±1.3 From the above results, it can be seen that the composite indexes of Examples 1-4 are all relatively high, proving that quercetin combines with the cavity of oat starch to form a starch-quercetin complex, while the composite indexes of Comparative Examples 1 and 2 are significantly reduced compared with Examples 1-4. The reason may be that Comparative Example 2 only uses ultrasonic treatment, which can play a dispersing role to a certain extent, but lacks microwave treatment, and cannot fully decompose the starch, resulting in a low composite rate; Comparative Example 1 only uses microwave treatment to give starch relatively sufficient energy, although the starch structure can be opened, but the lack of ultrasonic treatment makes the physical force and dispersibility insufficient, which also causes a low composite rate.

[0040] 2. Fat and weight loss test in mice Experimental animals: SPF male SD mice, weighing 30±2g. After one week of adaptive feeding, the mice were maintained on a high-fat diet for 2 consecutive weeks. The mice were sorted from large to small according to their weight, and the obesity-resistant mice in the lower 1 / 3 were eliminated, and the obese mice in the upper 2 / 3 were screened for subsequent experiments. The mice without modeling were the blank control group; the obese mice with modeling were divided into the model control group, Example 1, and Comparative Examples 3-5, a total of 6 groups, with 8 mice in each group. The mice in the experimental group were gavaged with grain powder (dissolved in 5 mL of drinking water and gavaged at a dose of 0.5g / kg) every day for 6 consecutive weeks. During this period, except for the blank control group, which was given maintenance feed, the other groups were given high-fat feed; the mice in the model group were not given grain powder every day, and were only fed with high-fat feed. After the feeding was completed, blood was collected from the abdominal cavity of the mice, serum was separated, and the total cholesterol (TC) kit and total triglyceride (TG) kit were used to detect the TC (total cholesterol) and TG (triglyceride) indicators in the serum, and the weight of the mice after the experiment was counted. The test results are shown in Table 2.

[0041] Table 2 Statistics of test results of mouse fat and weight loss test Group Weight (g) TC (mmol / L) TG (mmol / L) Blank control group 45.6±1.4 2.90±0.09 0.69±0.17 Model Group 60.1±2.1 3.81±0.05 1.53±0.14 Example 1 52.3±1.6** 3.12±0.08** 0.88±0.06** Comparative Example 3 56.3±1.3** 3.57±0.11** 1.23±0.10** Comparative Example 4 55.6±1.9** 3.61±0.06** 1.18±0.11** Comparative Example 5 57.8±2.0* 3.72±0.07** 1.38±0.13* (Note: In the table, * means P < 0.05 for Example 1 and Comparative Examples 3-5 compared with the model group, ** means P < 0.01 compared with the model group) From the above results, it can be seen that after constructing an obese mouse model, the weight of mice fed with the cereal powder of Example 1 was effectively controlled compared with the model group, and the TC and TG indicators of the body weight after feeding were lower than those of the model group. At the same time, the body weight of the mice after the experiment was significantly lower than that of the model group; while after feeding the cereal powder described in Comparative Examples 3-5, although the weight of the mice was reduced, the effect was not as good as that of Example 1. For example, the weight change of Comparative Example 5 did not reach a significant difference compared with the model group (P<0.01), which means that the omission of individual raw materials (wheat oligopeptides, donkey-hide gelatin peptides) and the adjustment of the raw material dosage ratio in the components weakened the auxiliary lipid-lowering and weight loss effects of the cereal powder.

[0042] 3. Impact on people with normal weight Ten healthy adults were selected from each group, including five men and five women, aged 20-40 years old, with a BMI of 18.5-24.0 kg / ㎡, and no other metabolic diseases, digestive system diseases, endocrine system diseases, mental illnesses, etc.; no history of allergy or intolerance to the food to be tested, no recent gastrointestinal diseases, and no medication. The subjects were trained before the experiment and signed an informed consent form.

[0043] Dosage: Eat normally according to the daily nutritional intake recommended by the Chinese Nutrition Association, and consume 50g of the cereal powder provided by Examples 1-4 and Comparative Examples 1-5 (brewed with 150ml of warm water) within 30 minutes before meals, once in the morning and once in the evening, for 30 days.

[0044] Test instrument and test method: The body weight was measured on an empty stomach and after emptying the bladder on the first morning of the test and the next morning after the test. The statistical results are shown in Table 3.

[0045] Table 3 Statistics of test results on normal weight people Group Average weight change Example 1 Reduced by 1.1kg Example 2 1.2kg lighter Example 3 Reduce 0.5kg Example 4 Reduced by 0.7kg Comparative Example 1 Increase 2.0kg Comparative Example 2 Increase 2.5kg Comparative Example 3 Increase 1.5kg Comparative Example 4 Increase 1.0kg Comparative Example 5 Reduced by 0.8kg The above results show that for normal people, the use of cereal powder before meals in Examples 1-4 provides the human body with a variety of rich nutrients before meals, which is of great significance. Dietary fiber can effectively delay starch digestion and blood sugar rise, and resistant starch can also regulate absorption in the intestine and improve lipid metabolism. Therefore, under the same dietary structure, Examples 1-4 play a good role in maintaining body weight. Compared with Examples 1-4, Comparative Examples 1-5 have a fluctuating increase in body weight compared to before taking due to the preparation method, individual raw materials (wheat oligopeptides, donkey-hide gelatin peptides) and the adjustment of dosage. Overall, the effect of controlling body weight is not as good as that of Examples 1-4.

[0046] It should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in the field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A cereal powder capable of slowly releasing carbon water for controlling weight, characterized in that: The invention comprises the following components in parts by weight: 20-30 parts of oat resistant starch, 1-3 parts of olive oil microcapsule powder, 3-6 parts of linseed oil microcapsule powder, 5-8 parts of coconut oil microcapsule powder, 3-5 parts of konjac flour, 4-7 parts of yam extract, 4-7 parts of coix seed flour, 0.5-1.8 parts of wheat oligopeptide, 2-4 parts of donkey-hide gelatin peptide, 8-12 parts of soybean protein peptide powder, 6-8 parts of cocoa powder, 2-4.5 parts of L-arabinose, 0.5-5.5 parts of complex minerals and 0.5-5.5 parts of complex vitamins.

2. The cereal flour according to claim 1, characterized in that The preparation of the oat resistant starch comprises the following steps: (1) Starch debranching: oat starch is placed in a container, deionized water is added at a material-liquid ratio of 1-2 kg:10 L, and mixed evenly to prepare starch milk. The pH of the system is adjusted to 4.5 with sodium acetate or citric acid buffer, and the mixture is continuously stirred in a 45-60°C water bath for 0.5-1.5 h, and then pullulanase and isoamylase are added for debranching. The mixture is oscillated in a water bath at a temperature of 10-12 h; the enzyme is inactivated in a 85°C water bath for 10 min, and the debranched starch is obtained after centrifugation, drying, grinding, and sifting through a 100-mesh sieve. The pullulanase is added in an amount of 60-100 U / g starch dry basis; the isoamylase is added in an amount of 60-90 U / g starch dry basis. The oscillation speed is 220-300 r / min, the centrifugation speed is 3000-6000 r / min, and the centrifugation time is 10-20 min. (2) taking the debranched starch, adding distilled water to prepare a starch suspension with a mass fraction of 10-15%, stirring at a constant speed of 250 r / min, adding an appropriate amount of quercetin solution dissolved in 40% ethanol dropwise to the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1 to 100:1, and performing ultrasonic treatment in a water bath at 35±2°C for 15-40 min; the ultrasonic power is 1000-2000 W; (3) The container is sealed and placed in a microwave oven. The sample temperature is controlled between 85-95°C for 20-30 minutes. The sample is taken out every 10 minutes, stirred for 1 minute, and then placed back for further microwave heating. The microwave power is 600-1000 W. (4) After cooling for 1-1.5 hours, the obtained solution is centrifuged for 10-15 minutes, and the precipitate is taken out and washed with an appropriate amount of 50% ethanol solution. After drying, it is crushed and passed through a 100-mesh sieve to obtain oat resistant starch. The centrifugal speed is 4000-6000 r / min.

3. The cereal flour according to claim 1, characterized in that The multivitamin comprises at least two of retinyl acetate, cholecalciferol, DL-α-tocopherol acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, sodium L-ascorbate, folic acid, niacinamide, D-biotin and D-calcium pantothenate.

4. The cereal flour according to claim 1, characterized in that: The composite minerals include at least two of calcium carbonate, dipotassium hydrogen phosphate, magnesium oxide, iron pyrophosphate, zinc oxide, sodium selenite, copper sulfate and manganese sulfate.

5. A method for preparing the cereal flour according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Starch debranching: Place oat starch in a container, add deionized water at a solid-liquid ratio of 1-2 kg:10 L and mix well to prepare starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer. Stir continuously in a 45-60°C water bath for 0.5-1.5 h, add pullulanase and isoamylase to debranch the starch, and maintain the temperature in a water bath for 10-12 h. Inactivate the enzyme in an 85°C water bath for 10 min, centrifuge, dry, grind, and pass through a 100-mesh sieve to obtain debranched starch. (2) taking the debranched starch, adding distilled water to prepare a starch suspension with a mass fraction of 10-15%, stirring at a constant speed of 250 r / min, adding an appropriate amount of 40% ethanol dissolved quercetin solution dropwise to the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1 to 100:1, and performing ultrasonic treatment in a water bath; (3) Seal the container and place it in a microwave oven. Keep the sample temperature between 85-95°C for 20-30 minutes. Take it out every 10 minutes, stir it for 1 minute, and then put it back to continue microwave heating. (4) After cooling for 1-1.5 hours, the resulting solution is centrifuged for 10-15 minutes, the precipitate is taken, and washed 2-3 times with an appropriate amount of 50% ethanol solution; after drying, it is crushed and passed through a 100-mesh sieve to obtain oat resistant starch; (5) Take the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac flour, yam extract, coix seed flour, wheat oligopeptide, donkey-hide gelatin peptide, soybean protein peptide powder, cocoa powder, L-arabinose, complex minerals and complex vitamins in proportion, mix well, pass through a 60-mesh sieve, sterilize, cool, and package to obtain the product.

6. The preparation method according to claim 5, characterized in that: In the step (1), the amount of pullulanase added is 60-100 U / g starch dry basis, and the amount of isoamylase added is 60-90 U / g starch dry basis; the oscillation speed is 220-300 r / min; the centrifugal speed is 3000-6000 r / min, and the centrifugation time is 10-20 min.

7. The preparation method according to claim 5, characterized in that: The ultrasonic treatment time in step (2) is 15-40 min; the ultrasonic power is 1000-2000 W, and the ultrasonic water bath temperature is 35±2°C.

8. The preparation method according to claim 5, characterized in that: The power of the microwave in step (3) is 600-1000 W.

9. The preparation method according to claim 5, characterized in that: The centrifugal speed in step (4) is 4000-6000 r / min.