A cereal powder for weight control that can slowly release carbohydrates and its preparation method

Abstract

The present invention provides a kind of grain powder for controlling weight that can slow-release carbon water and its preparation method, relates to the field of food or health care products, and 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, composite minerals, composite vitamins by weight. The grain powder of the present invention contains oat resistant starch, wherein the oat resistant starch is a starch-quercetin complex obtained by the technical means of debranching, ultrasound and microwave combination, has a high composite rate, forms a unique slow-release carbohydrate system, improves the digestion tolerance of starch, and the grain powder composed of the oat resistant starch has a good taste and can also control the weight of healthy people.

Description

Technical Field

[0001] The present invention relates to the field of food or health products, and particularly relates to a cereal powder capable of controlling weight by slowly releasing carbohydrates and a preparation method thereof. Background Art

[0002] The starch ingested by the human body from food is the main source of carbohydrates, and the source and processing method of starch directly affect the utilization of carbohydrates by the body. Generally speaking, starch can be divided into rapidly digestible starch, slowly digestible starch, and resistant starch. However, excessive intake of carbohydrates may cause insulin resistance, leading to a sharp increase in the incidence of obesity, diabetes, etc.

[0003] The starch-polyphenol complex is a kind of resistant starch (RS), which forms a V-type complex through hydrogen bonds. It is a complex formed by polyphenols and starch during the processing process, that is, polyphenol small molecules are partially or completely wrapped in the hydrophobic helical cavity of starch. Some studies have shown that the starch-polyphenol complex can inhibit the activity of α-amylase and inhibit the glucose transporter GLUT2. The V-type complex structure is mainly digested in the intestine and has the characteristics of prebiotics, which can promote the proliferation of Bifidobacterium. However, resistant starch is not the more the better. Its indigestible characteristics may have adverse effects such as gastric distension, stomachache, and abdominal distension on people with indigestion. Therefore, how to select a suitable small molecule to complex with starch, where the small molecule has the functions 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 fields of food, health products, or starch improvement.

[0004] There are various preparation methods for 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 deficiencies. For example, a relatively high temperature (usually 120-200°C) is required during the extrusion cooking process to form a stable and ordered complex. The hydrothermal processing does not provide physical force, the structure of starch cannot be fully opened, and the formed complex also has poor stability. Therefore, it is urgent to propose a new and efficient preparation method for starch-polyphenol complexes.

[0005] As a physical processing method, ultrasound can form orifices on the surface of starch granules, improving the short-range ordered molecular structure and amylose content. Microwave is also a common starch preparation technique that directly dissociates starch molecules into amorphous phases or single helices and then rearranges them into new double helices and single helices, thus facilitating the formation of starch complexes. Although these two techniques have been widely applied in the field of starch modification or in the food and health product industries, there is currently no research on the preparation of oat starch-polyphenol complexes by combining ultrasound and microwave, nor is there any research on the physiological effects of oat starch-polyphenol complexes applied to instant foods for weight control and lipid metabolism regulation. Summary of the Invention

[0006] The main object of the present invention is to provide a cereal powder for weight control that can slow-release carbohydrates. The cereal powder contains a starch complex modified with quercetin and having the functions of slow-releasing carbohydrates and lipid regulation, and has a good effect of maintaining weight for different populations, whether non-obese or obese.

[0007] To achieve the object of the present invention, the present invention mainly provides a cereal powder for weight control that can slow-release carbohydrates, which includes: oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac powder, yam extract, coix seed powder, wheat oligopeptide, donkey-hide gelatin peptide, soy protein peptide powder, cocoa powder, L-arabinose, compound minerals, and compound vitamins.

[0008] Preferably, the cereal powder, 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 powder, 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 compound minerals, and 0.5-5.5 parts of compound vitamins.

[0009] Preferably, the compound vitamins include at least two of retinyl acetate, cholecalciferol, DL-α-tocopheryl acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, sodium L-ascorbate, folic acid, nicotinamide, D-biotin, and calcium D-pantothenate.

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

[0011] Preferably, the preparation method of the oat resistant starch includes the following steps:

[0012] (1)Starch debranching: Place oat starch in a container, add deionized water at a material-liquid ratio of 1-2 kg: 10 L and mix evenly to form a starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer solution. Continuously stir in a water bath at 45-60 °C for 0.5-1.5 h, then add pullulanase and isoamylase for debranching, and keep the temperature and shake in the water bath for 10-12 h; Inactivate the enzyme in a water bath at 85 °C for 10 min, and obtain debranched starch after centrifugation, drying, grinding and passing through a 100-mesh sieve. The addition amount of pullulanase is 60-100 U / g starch dry basis; The addition amount of isoamylase is 60-90 U / g starch dry basis. The shaking speed is 220-300 r / min, the rotation speed of centrifugation is 3000-6000 r / min; The centrifugation time is 10-20 min;

[0013] (2)Take the debranched starch, add distilled water to prepare a starch suspension with a mass fraction of 10-15%, and stir at a constant rotation speed of 250 r / min. Drop an appropriate amount of quercetin solution dissolved in 40% ethanol into the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1-100:1. Perform ultrasonic treatment in a water bath at 35±2 °C, and the ultrasonic treatment time is 15-40 min; The ultrasonic power is 1000-2000 W;

[0014] (3)Seal the container and put it into a microwave oven. Control the sample temperature between 85-95 °C and keep it for 20-30 minutes. Take it out every 10 minutes, stir for 1 min and then put it back for continuous microwave heating. The power of the microwave is 600-1000 W;

[0015] (4)After cooling for 1-1.5 h, centrifuge the obtained solution for 10-15 min, take the precipitate, wash it with an appropriate amount of 50% ethanol solution, dry it and crush it through a 100-mesh sieve to obtain oat resistant starch. The rotation speed of centrifugation is 4000-6000 r / min.

[0016] The present invention also protects a preparation method of cereal flour, which is characterized by including the following steps:

[0017] (1)Starch debranching: Place oat starch in a container, add deionized water at a material-liquid ratio of 1-2 kg: 10 L and mix evenly to form a starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer solution. Continuously stir in a water bath at 45-60 °C for 30 min, then add pullulanase and isoamylase for debranching, and keep the temperature and shake in the water bath for 10-12 h; Inactivate the enzyme in a water bath at 85 °C for 10 min, and obtain debranched starch after centrifugation, drying, grinding and passing through a 100-mesh sieve;

[0018] (2)Take the debranched starch, add distilled water to prepare a starch suspension with a mass fraction of 10-15%, and stir at a constant speed of 250 r / min. Drop an appropriate amount of quercetin solution dissolved in 40% ethanol into the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1 to 100:1, and perform ultrasonic treatment in a water bath;

[0019] (3)Seal the container and place it in a microwave oven. Control the sample temperature between 85-95°C for 20-30 minutes. Take it out every 10 minutes, stir for 1 minute, and then put it back to continue microwave heating;

[0020] (4)After cooling for 1-1.5 h, centrifuge the obtained solution for 10-15 min. Take the precipitate, wash it with an appropriate amount of 50% ethanol solution, dry it, crush it, and pass it through a 100-mesh sieve to obtain oat resistant starch;

[0021] (5)Take the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac powder, yam extract, coix seed powder, wheat oligopeptide, donkey-hide gelatin peptide, soy protein peptide powder, cocoa powder, L-arabinose, compound minerals and compound vitamins in proportion, mix them evenly, pass them through a 60-mesh sieve, perform sterilization treatment, cool them, and then package them to obtain the product.

[0022] Preferably, in step (1), the addition amount of pullulanase is 60-100 U / g starch dry basis, and the addition amount of isoamylase is 60-90 U / g starch dry basis; the rotation speed of the oscillation is 220-300 r / min; the rotation speed of the centrifugation is 3000-6000 r / min, and the centrifugation time is 10-20 min.

[0023] Preferably, in step (2), the ultrasonic treatment time is 15-40 min; the ultrasonic power is 1000-2000 W, and the water bath temperature of the ultrasonic wave is 35±2°C.

[0024] Preferably, in step (3), the power of the microwave is 600-1000 W.

[0025] Preferably, in step (4), the rotation speed of the centrifugation is 4000-6000 r / min.

[0026] The technical effects achieved by the present invention are:

[0027] In the present invention, quercetin is added to the preparation of starch, and the ultrasonic-microwave combined treatment method is used to fully open the starch structure without high-temperature and high-pressure preparation conditions. At the same time, the dispersibility of starch and quercetin is improved, making it easier for the two to combine, thereby obtaining a starch-quercetin complex with a high compounding rate and good stability. On the one hand, the resistant starch of the starch-quercetin complex in the present invention is used in food preparation to replace part of the carbohydrates, thereby forming a unique slow-release carbohydrate system, improving the digestive tolerance of starch, and significantly promoting gastrointestinal peristalsis and enhancing the weight loss effect. On the other hand, the quercetin introduced into the cereal powder of the present invention has the effect of repairing the intestinal barrier and reducing intestinal lipid deposition and absorption, and can regulate lipid metabolism and intestinal absorption while providing a sense of satiety, and has good application prospects.

[0028] The present invention adds the starch-quercetin complex to the cereal powder, obtaining a good taste, being able to control the weight of normal-weight people, and also having a relatively good weight loss effect on overweight people. The formula of the cereal powder of the present invention is reasonable. Among them, the olive oil microcapsule powder, linseed oil microcapsule powder, and coconut oil microcapsule powder can reduce the greasiness of the cereal powder, cover the smell of grease, and also maintain the stability of the active ingredients, and can continuously provide high-quality lipids for the body. The wheat oligopeptide, donkey-hide gelatin peptide, and soy protein peptide powder can be quickly absorbed by the body, avoiding the gastrointestinal pressure brought by protein digestion. The cocoa powder is rich in various nutritional elements, can stabilize blood sugar, control appetite, and improve the flavor. Eating it with cocoa powder can increase the nutritional and flavor attributes. The konjac powder is rich in glucomannan, which can promote intestinal peristalsis and enhance the sense of satiety. Combining it with the yam extract and coix seed powder that promote spleen and stomach digestion can achieve the effect of continuous optimization of intestinal operation. The compound minerals and compound vitamins play a role in nutritional supplement and support. In summary, the cereal powder of the present invention has a reasonable formula, is nutritionally comprehensive, has a good taste, and plays a very good role in controlling weight, assisting lipid reduction, and losing weight. Specific Embodiments

[0029] The following specific examples illustrate the embodiments of the present invention. Those skilled in the art can easily understand the other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0030] Before further describing the specific embodiments of the present invention, it should be understood that the protection scope of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the embodiments of the present invention are for the purpose of describing specific embodiments, rather than limiting the protection scope of the present invention.

[0031] When numerical ranges are given in the examples, it should be understood that unless otherwise specified in the present invention, both endpoints of each numerical range and any value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which the present invention pertains.

[0032] It should be noted that the starch used in the present invention can be 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: Pass oat flour through a 100-mesh sieve, add deionized water according to a solid-liquid ratio of 1:10, add sodium hydroxide, adjust the pH value of the solution to 7.5, add neutral protease, and stir with shaking at 200 rpm in a 37°C water bath for 6 h. Centrifuge (4000 r·min -1 , 10 min), take the lower-layer starch precipitate, add an appropriate amount of water to obtain a starch slurry, filter to remove fine impurities, and then centrifuge (4000 r⋅min -1 , 10 min) to obtain a precipitate. Wash it with an appropriate amount of distilled water, dry it, and pulverize it to obtain oat starch. The following Examples 1-4 and Comparative Examples 1-5 all adopt this method for preparation. The remaining raw materials are all ordinary commercially available products, so their sources are not specifically limited. Example 1

[0033] A weight-control cereal powder capable of slowly releasing carbohydrates, in parts by weight, comprises 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 powder, 6 parts of yam extract, 7 parts of coix seed powder, 1.2 parts of wheat oligopeptide, 3 parts of donkey-hide gelatin peptide, 8 parts of soy protein peptide powder, 6 parts of cocoa powder, 3 parts of L-arabinose, 2 parts of compound minerals (calcium carbonate, zinc oxide, sodium selenite, copper sulfate, and manganese sulfate with a weight ratio of 1:1:1:1:1), and 2 parts of compound vitamins (retinyl acetate, cholecalciferol, riboflavin, sodium L-ascorbate, and folic acid with a weight ratio of 1:1:1:1:2).

[0034] The preparation method of the cereal powder comprises the following steps:

[0035] (1)Starch debranching: Place oat starch in a container, add deionized water at a material-liquid ratio of 1 kg: 10 L and mix evenly to prepare a starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer. After continuously stirring in a 45°C water bath for 1 h, add pullulanase and isoamylase for debranching, and maintain the temperature in the water bath with oscillation for 10 h; inactivate the enzyme in an 85°C water bath for 10 min. After centrifugation, drying, and grinding, 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 centrifugation speed is 4000 r / min; the centrifugation time is 20 min;

[0036] (2)Take the debranched starch and add distilled water to prepare a 10% starch suspension, and stir at a constant speed of 250 r / min. Drop an appropriate amount of quercetin solution dissolved in 40% ethanol into the starch suspension so that the mass ratio of debranched starch to quercetin is 50:1. Perform ultrasonic treatment in a 35±2°C water bath, and the ultrasonic treatment time is 25 min; the ultrasonic power is 1200 W;

[0037] (3)Seal the container and place it in a microwave oven. Control the sample temperature between 90°C and continue for 20 minutes. Take it out every 10 minutes, stir for 1 min, and then put it back for continuous microwave heating. The power of the microwave is 800 W;

[0038] (4)After cooling for 1 h, centrifuge the obtained solution for 15 min, take the precipitate, wash it with an appropriate amount of 50% ethanol solution, dry it, and crush it through a 100-mesh sieve to obtain oat resistant starch. The centrifugation speed is 4000 r / min;

[0039] (5)Take the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac powder, yam extract, coix seed powder, wheat oligopeptide, donkey-hide gelatin peptide, soy protein peptide powder, cocoa powder, L-arabinose, compound minerals, and compound vitamins in proportion, mix them evenly, sieve through a 60-mesh sieve, perform sterilization treatment, cool, and then package to obtain the product. Example 2

[0040] A weight-control cereal powder capable of slowly releasing carbohydrates, in parts by weight, includes 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 powder, 4 parts of yam extract, 4 parts of coix seed powder, 0.5 part of wheat oligopeptide, 2 parts of donkey-hide gelatin peptide, 8 parts of soy protein peptide powder, 6 parts of cocoa powder, 2 parts of L-arabinose, 0.5 part of compound minerals (dipotassium hydrogen phosphate, magnesium oxide, ferric pyrophosphate, zinc oxide and sodium selenite with a weight ratio of 1:2:1:1:1), and 0.5 part of compound vitamins (cholecalciferol, DL-α-tocopheryl acetate, thiamine hydrochloride, riboflavin and pyridoxine hydrochloride with a weight ratio of 1:1:1:1:1).

[0041] The preparation method of the cereal powder includes the following steps:

[0042] (1) Starch debranching: Place oat starch in a container, add deionized water according to a material-liquid ratio of 1 kg:10 L and mix evenly to form a starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer. After continuously stirring in a 45°C water bath for 0.5 h, add pullulanase and isoamylase for debranching, and keep the temperature in the water bath and oscillate for 10 h; inactivate the enzyme in an 85°C water bath for 10 min, and after centrifugation, drying and grinding, pass through a 100-mesh sieve to obtain debranched starch. The addition amount of pullulanase is 60 U / g starch dry basis; the addition amount of isoamylase is 60 U / g starch dry basis, the oscillation speed is 220 r / min, the centrifugation speed is 3000 r / min; the centrifugation time is 10 min;

[0043] (2) Take the debranched starch and add distilled water to prepare a 10% starch suspension, and stir at a constant speed of 250 r / min. Drop an appropriate amount of quercetin solution dissolved in 40% ethanol into the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1. Carry out ultrasonic treatment in a 35±2°C water bath, and the ultrasonic treatment time is 15 min; the ultrasonic power is 1000 W;

[0044] (3) Seal the container and place it in a microwave oven. Control the sample temperature between 85°C and continue for 20 minutes. Take it out every 10 minutes, stir for 1 min and then put it back to continue microwave heating. The power of the microwave is 600 W;

[0045] (4) After cooling for 1 h, centrifuge the obtained solution for 10 min, take the precipitate, wash it with an appropriate amount of 50% ethanol solution, dry it and crush it through a 100-mesh sieve to obtain oat resistant starch. The centrifugation speed is 4000 r / min;

[0046] (5) Weigh the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac powder, yam extract, coix seed powder, wheat oligopeptide, donkey-hide gelatin peptide, soy protein peptide powder, cocoa powder, L-arabinose, compound minerals and compound vitamins in proportion, mix them evenly, sieve through a 60-mesh sieve, perform sterilization treatment, and after cooling, package to obtain the product. Example 3

[0047] A cereal powder for controlling weight that can slowly release carbohydrates, in parts by weight, includes 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 powder, 7 parts of yam extract, 7 parts of coix seed powder, 1.8 parts of wheat oligopeptide, 4 parts of donkey-hide gelatin peptide, 12 parts of soy protein peptide powder, 8 parts of cocoa powder, 4.5 parts of L-arabinose, 5.5 parts of compound minerals (ferric pyrophosphate, zinc oxide, sodium selenite, copper sulfate and manganese sulfate with a weight ratio of 1:1:1:1:1), and 5.5 parts of compound vitamins (cyanocobalamin, sodium L-ascorbate, folic acid, nicotinamide and D-biotin with a weight ratio of 1:1:1:1:2).

[0048] The preparation method of the cereal powder includes the following steps:

[0049] (1) Starch debranching: Place the oat starch in a container, add deionized water at a material-liquid ratio of 2 kg:10 L and mix evenly to prepare a starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer. After continuously stirring in a 60°C water bath for 1.5 h, add pullulanase and isoamylase for debranching, and keep the temperature in the water bath and oscillate for 12 h; inactivate the enzyme in an 85°C water bath for 10 min, and after centrifugation, drying and grinding, sieve through a 100-mesh sieve to obtain debranched starch. The addition amount of pullulanase is 100 U / g starch dry basis; the addition amount of isoamylase is 90 U / g starch dry basis, the oscillation speed is 300 r / min, the centrifugation speed is 6000 r / min; the centrifugation time is 20 min;

[0050] (2) Take the debranched starch, add distilled water to prepare a 15% starch suspension, and stir at a constant speed of 250 r / min. Drop an appropriate amount of quercetin solution dissolved in 40% ethanol into the starch suspension so that the mass ratio of debranched starch to quercetin is 100:1. Perform ultrasonic treatment in a 35±2°C water bath, and the ultrasonic treatment time is 40 min; the ultrasonic power is 2000 W;

[0051] (3) Seal the container and place it in a microwave oven. Control the sample temperature between 95°C and continue for 30 minutes. Take it out every 10 minutes, stir for 1 min and then put it back to continue microwave heating. The power of the microwave is 1000 W;

[0052] After cooling for 1.5 h, the obtained solution was centrifuged for 15 min. The precipitate was taken, washed with an appropriate amount of 50% ethanol solution, dried, crushed, and passed through a 100-mesh sieve to obtain oat resistant starch. The rotation speed of the centrifugation was 6000 r / min;

[0053] (5)Take the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac powder, yam extract, coix seed powder, wheat oligopeptide, donkey-hide gelatin peptide, soy protein peptide powder, cocoa powder, L-arabinose, compound minerals, and compound vitamins in proportion, mix them evenly, pass through a 60-mesh sieve, sterilize, cool, and then package to obtain the product. Example 4

[0054] A cereal powder for controlling weight that can slowly release carbohydrates, in parts by weight, includes 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 powder, 7 parts of yam extract, 5 parts of coix seed powder, 1 part of wheat oligopeptide, 4 parts of donkey-hide gelatin peptide, 10 parts of soy protein peptide powder, 6 parts of cocoa powder, 3 parts of L-arabinose, 4 parts of compound minerals (magnesium chloride, ferric pyrophosphate, zinc oxide, sodium selenite, and copper sulfate with a weight ratio of 1:1:1:1:1), and 4 parts of compound vitamins (folic acid, nicotinamide, D-biotin, and calcium D-pantothenate with a weight ratio of 1:1:1:1).

[0055] The preparation method of the cereal powder includes the following steps:

[0056] (1)Starch debranching: Place oat starch in a container, add deionized water at a material-liquid ratio of 1.5 kg:10 L and mix evenly to form a starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer solution. After continuously stirring in a 55°C water bath for 1.5 h, add pullulanase and isoamylase for debranching, and keep the temperature and shake in a water bath for 11 h; Inactivate the enzyme in an 85°C water bath for 10 min, and obtain debranched starch after centrifugation, drying, and grinding and passing through a 100-mesh sieve. The addition amount of pullulanase is 90 U / g starch dry basis; The addition amount of isoamylase is 90 U / g starch dry basis, the shaking speed is 300 r / min, the rotation speed of the centrifugation is 5000 r / min; The centrifugation time is 15 min;

[0057] (2)Take the debranched starch, add distilled water to prepare a starch suspension with a mass fraction of 15%, and stir at a constant rotation speed of 250 r / min. Drop an appropriate amount of quercetin solution dissolved in 40% ethanol into the starch suspension so that the mass ratio of debranched starch to quercetin is 60:1. Perform ultrasonic treatment in a 35±2°C water bath, and the ultrasonic treatment time is 30 min; The ultrasonic power is 1500 W;

[0058] (3) Seal the container and place it in a microwave oven. Control the sample temperature between 90°C for 25 minutes. Take it out every 10 minutes, stir for 1 minute, and then put it back for continued microwave heating. The power of the microwave is 1000 W;

[0059] (4) After cooling for 1.5 h, centrifuge the resulting solution for 15 min. Take the precipitate, wash it with an appropriate amount of 50% ethanol solution, dry it, crush it, and pass it through a 100-mesh sieve to obtain oat resistant starch. The rotation speed of centrifugation is 5000 r / min;

[0060] (5) Weigh the oat resistant starch, olive oil microcapsule powder, linseed oil microcapsule powder, coconut oil microcapsule powder, konjac powder, yam extract, coix seed powder, wheat oligopeptide, donkey-hide gelatin peptide, soy protein peptide powder, cocoa powder, L-arabinose, compound minerals, and compound vitamins in proportion, mix them evenly, pass them through a 60-mesh sieve, perform sterilization treatment, and after cooling, package them to obtain the product.

[0061] Comparative Example 1

[0062] The difference from Example 1 is that ultrasonic treatment of oat starch in step (2) was not used, and the rest of the operations and steps were the same as those in Example 1.

[0063] Comparative Example 2

[0064] The difference from Example 1 is that microwave treatment of oat starch in step (3) was not used, and the rest of the operations and steps were the same as those in Example 1.

[0065] Comparative Example 3

[0066] The difference from Example 1 is that the composition does not contain wheat oligopeptide, and the rest of the operations and steps were the same as those in Example 1.

[0067] Comparative Example 4

[0068] The difference from Example 1 is that the composition does not contain donkey-hide gelatin peptide, and the rest of the operations and steps were the same as those in Example 1.

[0069] Comparative Example 5

[0070] The difference from Example 1 is the adjustment of the dosage of the composition, 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 powder, 2 parts of yam extract, 2 parts of coix seed powder, 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 compound minerals, 0.25 parts of compound vitamins", and the rest of the operations and steps were the same as those in Example 1.

[0071] Experimental Example

[0072] To prove the technical key 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.

[0073] 1. Composite index determination

[0074] Take 5 mg of the resistant starch samples prepared in Examples 1-4 and Comparative Examples 1-2, moisten them with absolute ethanol, add 9 mL of 0.1 mol / L NaOH solution, heat in a water bath at 100 °C for 10 min, cool the solution to room temperature, add 50 mL of distilled water and 1 mL of iodine solution and make up to 100 mL, shake well and let stand for 10 min, measure the absorbance of the solution at a wavelength of 620 nm, repeat the experiment 3 times for each sample, and calculate the average value.

[0075] Composite index (CI) = (absorbance of oat starch - absorbance of "oat starch - quercetin complex") / absorbance of oat starch * 100. The specific results are shown in Table 1.

[0076] Table 1 Statistical results of composite index determination

[0077]

[0078] From the above results, it can be seen that the composite indexes of Examples 1-4 are all relatively high, which proves that quercetin binds to the cavity of oat starch to form a starch - quercetin complex. Compared with Examples 1-4, the composite indexes of Comparative Example 1 and Comparative Example 2 are significantly reduced. The reason may be that in Comparative Example 2, only ultrasonic treatment is used, which can play a certain role in dispersion to a certain extent. However, due to the lack of microwave treatment, the starch cannot be fully deconstructed, resulting in a low composite rate; in Comparative Example 1, only microwave treatment can give sufficient energy to the starch, although the starch structure can be opened, but the lack of ultrasonic treatment leads to insufficient physical force and dispersion, which also causes a low composite rate.

[0079] 2. Mouse fat loss and weight loss test

[0080] Experimental animals: SPF-grade male SD mice, weighing 30±2 g. After one week of adaptive feeding, they were maintained on a high-fat diet for 2 consecutive weeks. According to their body weight, they were sorted from largest to smallest, and the obesity-resistant mice in the lower 1 / 3 were excluded. The obese mice in the upper 2 / 3 were selected for subsequent experiments. The mice without modeling were used as the blank control group; the obese mice with modeling were divided into a 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 groups were intragastrically administered with cereal powder daily according to the dosage (dissolved in 5 mL of drinking water and intragastrically administered, the dosage was 0.5 g / kg) for 6 consecutive weeks. During this period, except for the blank control group which was given the maintenance diet, the other groups were given a high-fat diet; the mice in the model group were not given cereal powder daily and were only fed with a high-fat diet. After the feeding was completed, the mice were bled from the abdominal cavity, and the serum was separated. The total cholesterol (TC) kit and total triglyceride (TG) kit were used to detect the TC (total cholesterol) and TG (total triglyceride) indexes in the serum, and the body weight of the mice after the experiment was also statistically analyzed. The test results are shown in Table 2.

[0081] Table 2 Statistical results of the test for reducing fat and weight in mice

[0082]

[0083] (Note: * in the table indicates that P<0.05 compared with the model group for Example 1 and Comparative Examples 3-5, and ** indicates that P<0.01 compared with the model group)

[0084] From the above results, it can be seen that after constructing an obese mouse model, compared with the model group, the body weight of the mice fed with the cereal powder of Example 1 was effectively controlled. After feeding, the TC and TG indexes of the body weight were lower than those of the model group, and 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 body weight of the mice decreased, the effect was not as good as that of Example 1. For example, there was no significant difference in body weight change between Comparative Example 5 and the model group (P<0.01), which indicated that in the components, omitting individual raw materials (wheat oligopeptide, donkey-hide gelatin peptide) and adjusting the ratio of raw material usage weakened the effect of the cereal powder in assisting in reducing blood lipid and weight.

[0085] 3. Influence on normal-weight population

[0086] Each group selected 10 healthy adults, 5 men and 5 women, aged 20-40 years old, with a BMI of 18.5-24.0 kg / ㎡, without other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases, etc.; without a history of food allergy and intolerance to the test food, and without gastrointestinal diseases and taking any medications recently. The subjects were trained before the experiment and signed an informed consent form.

[0087] Dosage method: Have regular meals according to the recommended daily nutrient intake recommended by the Chinese Nutrition Society. 30 minutes before meals, consume 50 g of the cereal powder provided in Examples 1-4 and Comparative Examples 1-5 (dissolved in 150 ml of warm water) respectively, once in the morning and once in the evening, for 30 days.

[0088] Test instruments and testing methods: Use a conventional weighing scale to measure the body weight on an empty stomach after urination in the morning on the first day of the start of the experiment and on the morning of the day after the end of the experiment. The statistical results are shown in Table 3.

[0089] Table 3 Statistical results of the impact test on normal weight people

[0090]

[0091] The above results show that for normal people, taking the cereal powder before meals in Examples 1-2 provides the human body with a rich variety of nutrients during the pre-meal period, which is of great significance. Among them, dietary fiber can effectively delay starch digestion and blood sugar rise, and resistant starch can also play a role in regulating absorption in the intestine and improving lipid metabolism. Therefore, under the same diet structure, Examples 1-2 play a good role in maintaining body weight. Compared with Examples 1-2, in Comparative Examples 1-5, due to the adjustment of the preparation method, individual raw materials (wheat oligopeptide, donkey-hide gelatin peptide) and dosage, the body weight has increased compared with before taking, and overall, the effect of controlling body weight is not as good as that of Examples 1-2.

[0092] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than a limitation on the protection scope of the present invention. Any simple modification or equivalent replacement of the technical solution of the present invention by those of ordinary skill in the art shall not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A cereal powder for weight control that can slowly release carbohydrates, characterized in that, It consists of the following components in parts by weight: 20-25 parts of oat resistant starch, 1-3 parts of olive oil microcapsule powder, 3-4 parts of linseed oil microcapsule powder, 5 parts of coconut oil microcapsule powder, 3-5 parts of konjac powder, 4-6 parts of yam extract, 4-7 parts of coix seed powder, 0.5-1.2 parts of wheat oligopeptide, 2-3 parts of donkey-hide gelatin peptide, 8 parts of soy protein peptide powder, 6 parts of cocoa powder, 2-3 parts of L-arabinose, 0.5-2 parts of compound minerals, and 0.5-2 parts of compound vitamins; The preparation of the oat resistant starch includes the following steps: (1) Starch debranching: Place oat starch in a container, add deionized water at a material-liquid ratio of 1-2 kg: 10 L and mix evenly to form a starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citric acid buffer. Continuously stir in a water bath at 45-60 °C for 0.5-1.5 h, then add pullulanase and isoamylase for debranching, and keep the temperature in the water bath and oscillate for 10-12 h; Inactivate the enzyme in a water bath at 85 °C for 10 min, and after centrifugation, drying and grinding, pass through a 100-mesh sieve to obtain debranched starch. The addition amount of pullulanase is 60-100 U / g starch dry basis; The addition amount of isoamylase is 60-90 U / g starch dry basis. The rotation speed of the oscillation is 220-300 r / min, and the rotation speed of the centrifugation is 3000-6000 r / min; The centrifugation time is 10-20 min; (2) Take the debranched starch, add distilled water to prepare a starch suspension with a mass fraction of 10-15%, and stir at a constant rotation speed of 250 r / min. Drop an appropriate amount of quercetin solution dissolved in 40% ethanol into the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1-100:

1. Perform ultrasonic treatment in a water bath at 35±2 °C. The ultrasonic treatment time is 15-40 min; The ultrasonic power is 1000-2000 W; (3) Seal the container and place it in a microwave oven. Control the sample temperature between 85-95 °C for 20-30 minutes. Take it out every 10 minutes, stir for 1 min and then put it back for continuous microwave heating. The power of the microwave is 600-1000 W; (4) After cooling for 1-1.5 h, centrifuge the obtained solution for 10-15 min, take the precipitate, wash it with an appropriate amount of 50% ethanol solution, dry it and crush it through a 100-mesh sieve to obtain oat resistant starch. The rotation speed of the centrifugation is 4000-6000 r / min.

2. The cereal flour according to claim 1, wherein The compound vitamins include at least two of retinyl acetate, cholecalciferol, DL-α-tocopheryl acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, sodium L-ascorbate, folic acid, nicotinamide, D-biotin and calcium D-pantothenate.

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

4. A method for preparing a cereal flour according to any one of claims 1-3, characterized in that, It includes 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 evenly to form a starch milk. Adjust the pH of the system to 4.5 with sodium acetate or citrate buffer. Continuously stir in a water bath at 45-60 °C for 0.5-1.5 h, then add pullulanase and isoamylase for debranching, and keep the temperature in the water bath and oscillate for 10-12 h; inactivate the enzyme in a water bath at 85 °C for 10 min, and obtain debranched starch after centrifugation, drying, and grinding, and then pass through a 100-mesh sieve; (2)Take the debranched starch and add distilled water to prepare a starch suspension with a mass fraction of 10-15%. At the same time, stir at a constant speed of 250 r / min, and drop an appropriate amount of quercetin solution dissolved in 40% ethanol into the starch suspension so that the mass ratio of debranched starch to quercetin is 20:1-100:1, and perform ultrasonic treatment in a water bath; (3)Seal the container and place it in a microwave oven. Control the sample temperature between 85-95 °C and continue for 20-30 minutes. Take it out every 10 minutes, stir for 1 minute, and then put it back to continue microwave heating; (4)After cooling for 1-1.5 h, centrifuge the obtained solution for 10-15 min, take the precipitate, and wash it 2-3 times with an appropriate amount of 50% ethanol solution; dry and crush it, and then pass 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 powder, yam extract, coix seed powder, wheat oligopeptide, donkey-hide gelatin peptide, soy protein peptide powder, cocoa powder, L-arabinose, compound minerals, and compound vitamins in proportion, mix them evenly, pass through a 60-mesh sieve, sterilize, cool, and then package to obtain the product.

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