Dietary fiber mixture taken along with meals and capable of generally reducing blood glucose generation index of food

Abstract

The invention discloses a dietary fiber mixture taken along with meals and capable of generally reducing the glycemic index of food, and relates to the technical field of food nutrition and health. Comprising the following components in parts by weight: 5-15 parts of a bitter mulberry leaf extract, 5-10 parts of a microencapsulated sugar inhibiting component, 5-8 parts of a constipation relieving component, 50-60 parts of other dietary fiber components, 20-30 parts of resistant dextrin, 1-3 parts of vitamin C, 3-5 parts of citrus pectin, 5-8 parts of konjaku flour, 2-4 parts of a bamboo leaf extract, 1-3 parts of an echinacea purpurea extract and 1-3 parts of a green tea extract. The dietary fiber mixture is good in taste and flavor, generally and obviously reduces GI, and integrates multiple effects of reducing blood sugar, losing weight, improving constipation and the like.

Description

Technical Field

[0001] The invention relates to the technical field of food nutrition and health, and in particular to a dietary fiber mixture which can be taken with meals and can generally reduce the glycemic index of food. Background Art

[0002] With the improvement of living standards and changes in lifestyles, health problems such as high blood sugar, obesity and constipation are becoming increasingly common. High blood sugar is not only the main feature of diabetes, but also causes a variety of serious complications such as cardiovascular disease, kidney disease, neuropathy, etc., threatening people's health. Obesity is closely related to a variety of chronic diseases such as cardiovascular disease and metabolic syndrome. Constipation not only affects intestinal health, but also reduces the quality of life. These health problems not only bring pain to individuals, but also increase the social medical burden.

[0003] At present, there are many kinds of blood sugar reduction, weight loss and constipation improvement products on the market, but most products have a single function and cannot meet consumers' diversified health needs at the same time. Taking blood sugar reduction products as an example, some products have serious side effects and poor taste, which affects consumers' willingness to use them in the long term. Some weight loss products achieve weight loss by suppressing appetite, but damage physical health. Products for constipation often only solve the defecation problem and ignore other health risks.

[0004] Dietary fiber reduces postprandial blood sugar fluctuations by delaying gastric emptying, inhibiting carbohydrate enzyme activity, and absorbing glucose in the intestine. Studies have shown that water-soluble dietary fiber (such as β-glucan, pectin) can form a viscous gel, slowing down the digestion rate of carbohydrates, thereby reducing the glycemic index (GI). For example, adding 3.7% of specific dietary fiber can reduce the GI value of white bread from 98 to 50. However, existing dietary fiber products generally have problems such as high dosage, poor taste, or narrow applicability, and cannot achieve a universal reduction in the GI of a variety of foods, making it difficult to meet the market demand for efficient sugar control products.

[0005] Mulberry leaf extract and white kidney bean contain bioactive ingredients with hypoglycemic effects and have broad application prospects in health products. However, traditional mulberry leaf extract is made by extracting naturally dried mulberry leaves or mulberry leaves that are directly dried without steaming for 1 to 1.5 hours twice with hot water, followed by microfiltration and ultrafiltration, vacuum concentration, and spray drying. Due to the long hot water extraction time, this preparation process will release a large amount of phenolic acids and flavonoids, and the phenolic acids and flavonoids will be further converted into more bitter ingredients during the hot water extraction process and the mulberry leaf drying process, which seriously affects the flavor and taste of the product. In addition, the existing health products are not scientific enough in the combination of ingredients, and cannot give full play to the synergistic effects of various natural ingredients, resulting in a significant reduction in the efficacy of the products.

[0006] To solve the above problems, a Chinese invention patent with the publication number CN117941836A discloses a dietary fiber powder for rice to reduce the glycemic index of rice and its preparation method. The dietary fiber powder for rice includes soluble dietary fiber, mulberry leaf extract, multi-grain powder, and kudzu root powder. It adopts a pure plant formula, taking into account the thermal stability of raw materials under high-temperature cooking, food diversity, the glycemic index of food, and nutrition. With a specific proportion of plant extracts and dietary fiber, it forms a coating on the rice cooked after adding the dietary fiber powder for rice. On the one hand, it enhances the thermal stability of the starch granules inside the rice, making it difficult to dissolve and gelatinize, while reducing the contact degree between starch and digestive enzymes and the activity of glycosidase, lowering the starch hydrolysis rate, delaying the generation of postprandial blood glucose, and reducing the GI value of ordinary rice to 47.2, with a reduction amount of 40.71%. On the other hand, it retains the original structure of rice, does not use any additives, has a more fragrant, glutinous, and sweet taste than normal rice, adds the fragrance of plants, and is not prone to aging and retrogradation. However, its flavor and taste need to be further improved, and its effect on improving constipation is not obvious.

[0007] It can be seen that developing a meal-time dietary fiber mixture with good taste and flavor, significantly reducing the GI generally, and integrating multiple health effects such as blood sugar lowering, weight loss, and constipation improvement meets the market demand, has broad market value and application prospects, and is of great significance for promoting the development of the field of food nutrition and health. Summary of the Invention

[0008] The object of the present invention is to provide a dietary fiber mixture that can generally reduce the glycemic index of food for meal-time consumption to overcome the deficiencies of the prior art. This mixture has a good flavor, combines multiple dietary fibers, can significantly reduce the glycemic index of food, and increase the content of dietary fiber, thereby achieving multiple health effects such as blood sugar lowering, weight loss, and constipation improvement.

[0009] To achieve the above object, the technical solution adopted by the present invention is: a dietary fiber mixture that can generally reduce the glycemic index of food for meal-time consumption, including the following components in parts by weight: 5 - 15 parts of bitterness-removed mulberry leaf extract, 5 - 10 parts of microencapsulated sugar-suppressing component, 5 - 8 parts of constipation-relieving component, 50 - 60 parts of other dietary fiber components, 20 - 30 parts of resistant dextrin, 1 - 3 parts of vitamin C, 3 - 5 parts of citrus pectin, 5 - 8 parts of konjac powder, 2 - 4 parts of bamboo leaf extract, 1 - 3 parts of echinacea extract, and 1 - 3 parts of green tea extract.

[0010] Preferably, the method for preparing the bitter-taste-removed mulberry leaf extract comprises the following steps: Select fresh mulberry leaves without pests and diseases, wash them, and then perform pretreatment by steam fixation and gradient temperature-controlled drying techniques to inactivate oxidase and control the generation of bitter substances from the source; then ultramicro-pulverize the dried mulberry leaves to obtain mulberry leaf powder with uniform particle size; place the mulberry leaf powder in hot water at 70 °C and perform energy field-assisted extraction for 3 - 6 min to rapidly release the hypoglycemic core component 1-deoxynojirimycin while reducing the release of bitter substances; refrigerate and precipitate the extract at 4 °C under nitrogen gas, and take the supernatant; transfer the supernatant to a vacuum concentration device, introduce nitrogen gas to form a circulating air flow, and concentrate under reduced pressure to remove two-thirds of the volume of water; then add β-cyclodextrin and resistant dextrin to the concentrated solution, stir evenly, and react at 40 - 50 °C for 1 - 2 h for bitter-taste removal treatment; finally, transfer the solution after bitter-taste removal treatment to a spray dryer and perform spray drying using a nitrogen gas circulation system to obtain the bitter-taste-removed mulberry leaf extract.

[0011] Preferably, the mass ratio of the mulberry leaf powder to the hot water is 1:(10 - 15).

[0012] Preferably, the temperature for vacuum concentration is 40 - 60 °C and the vacuum degree is 0.06 - 0.08 MPa.

[0013] Preferably, the mass ratio of the concentrated solution, β-cyclodextrin, and resistant dextrin is 100:(1 - 3):(2 - 5).

[0014] Preferably, the inlet air temperature for spray drying is 120 - 140 °C and the outlet air temperature is 60 - 80 °C.

[0015] Preferably, the gradient temperature-controlled drying includes at least two drying sections, wherein the drying temperature of the first drying section is 50 - 70 °C and the heat preservation time is 1 - 3 h; the drying temperature of the last drying section is 90 - 110 °C and the heat preservation time is 2 - 3 h.

[0016] Preferably, the energy field is any one of ultrasonic wave, microwave, steady magnetic field, and electromagnetic oscillation field; the frequency of the ultrasonic wave is 85 - 125 kHz and the power is 160 - 260 W; the frequency of the microwave treatment is 2.3 - 3.0 GHz and the power is 500 - 1300 W; the magnetic field intensity of the steady magnetic field is 5000 - 13000 Gs; the frequency of the electromagnetic oscillation field is 15 - 30 HZ, and the duty cycle at this time is 20 - 30%.

[0017] Preferably, the preparation method of the microencapsulated sugar-suppressing component comprises the following steps: uniformly mixing modified starch and sodium caseinate to obtain a mixed material, then dissolving it in water to prepare a mixed solution with a mass fraction of 5%-10%; under the water bath condition of 50-60°C, stirring evenly to obtain a microcapsule wall material solution; mixing the sugar-suppressing component with the microcapsule wall material solution, and slowly dropping a calcium chloride solution under high-speed stirring to carry out a cross-linking reaction for 1-2 h; after the reaction, collecting the microcapsules by centrifugal separation, washing them 2-5 times with deionized water, and then drying them in vacuum at 40-50°C to obtain the microencapsulated sugar-suppressing component.

[0018] Preferably, the mass ratio of the modified starch to the sodium caseinate is (2-3):1.

[0019] Preferably, the mass ratio of the sugar-suppressing component to the microcapsule wall material solution is 1:(2-3).

[0020] Preferably, the sugar-suppressing component is at least one of white kidney bean extract, konjac glucomannan, aloe extract, bitter gourd extract, onion extract, and green tea extract.

[0021] Preferably, the mass percentage concentration of the calcium chloride solution is 1-3%.

[0022] Preferably, the speed of the high-speed stirring is 1000-2000 r / min; the speed of the centrifugal separation is 3000-5000 r / min, and the time is 10-20 min.

[0023] Preferably, the constipation-relieving component is a mixture of lactitol and lactulose in a mass ratio of 1:(1-2).

[0024] Preferably, the dietary fiber component is at least one of wheat bran powder, oat bran powder, coix seed powder, tartary buckwheat powder, highland barley powder, quinoa powder, millet flour, rye flour, chia seed powder, inulin, oligofructose, xylooligosaccharide, oat fiber, wheat fiber, barley fiber, corn flour, psyllium husk powder, polydextrose, oat β-glucan, isomaltooligosaccharide, and galactooligosaccharide.

[0025] Another object of the present invention is to provide a preparation method of the dietary fiber mixture that can generally reduce the glycemic index of food when taken with meals, comprising the following steps: uniformly mixing each component by weight, packaging it with an aluminum foil bag, 2-5 g per bag, filling it with nitrogen and then sealing it for storage to prevent the product from getting damp and oxidized.

[0026] Due to the application of the above technical solution, the present invention has the following beneficial effects:

[0027] (1) The preparation method of the dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of foods disclosed by the present invention is simple and easy to implement, with high manufacturing efficiency and finished product qualification rate, low dependence on equipment, easy for large-scale industrial production, and has high popularization and application value.

[0028] (2) The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of foods disclosed by the present invention comprises the following components in parts by weight: 5 - 15 parts of bitter taste-removed mulberry leaf extract, 5 - 10 parts of microencapsulated sugar-suppressing component, 5 - 8 parts of constipation-relieving component, 50 - 60 parts of other dietary fiber components, 20 - 30 parts of resistant dextrin, 1 - 3 parts of vitamin C, 3 - 5 parts of citrus pectin, 5 - 8 parts of konjac powder, 2 - 4 parts of bamboo leaf extract, 1 - 3 parts of echinacea extract, and 1 - 3 parts of green tea extract. Through the interaction among the components, the prepared dietary fiber mixture has good taste and flavor, can significantly reduce the GI generally, and integrates multiple effects such as blood sugar reduction, weight loss, and constipation improvement. The bitter taste-removed mulberry leaf extract adopts a process to avoid oxidation to remove bitterness. Fresh mulberry leaves are steam-fixed to inactivate oxidase, and dried under gradient temperature control to avoid bitter substances generated during natural air-drying. The sugar-lowering components are extracted by energy field-assisted rapid extraction, and through the extraction and spray-drying process with nitrogen circulation throughout, the generation of bitter substances during the processing is further reduced. Bamboo leaf extract is also added to the mixture, which contains active components such as bamboo leaf flavonoids, having antioxidant and certain adsorption properties. Bamboo leaf flavonoids can react with some bad components such as oxidation products in the mulberry leaf extract, inhibit the oxidation process, and reduce odor and color change. Through the combined addition of the bitter taste-removed mulberry leaf extract and bamboo leaf extract, and in combination with other components, the taste and flavor can be effectively improved, and the ability to generally reduce the glycemic index of foods can be enhanced.

[0029] (3) The microencapsulated sugar-suppressing component in the dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of foods disclosed by the present invention comprises plant extracts with the function of inhibiting sugar absorption. In combination with other components, it can significantly reduce the glycemic index of foods, thereby achieving multiple health effects such as blood sugar reduction, weight loss, and constipation improvement. By microencapsulating the sugar-suppressing component, the taste and flavor can be effectively improved, the stability and the ability to reduce the GI can be enhanced, and the quality guarantee period can be extended. Through the interaction among the components, the digestion and absorption of carbohydrates can be effectively inhibited, the blood sugar level can be reduced, the satiety can be increased, the energy intake can be reduced, which helps to control weight, and it can also promote intestinal peristalsis and improve constipation; it plays an antioxidant role and enhances the product stability and health effects.

[0030] (4) The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of foods disclosed by the present invention combines mulberry leaf extract and various dietary fibers, aiming to reduce the glycemic index of foods and improve people's dietary fiber intake. Through advanced extraction and processing technologies, the bitterness in traditional mulberry leaf extract is effectively removed, endowing the product with good flavor and facilitating taking with meals. This dietary fiber mixture can not only help control postprandial blood glucose levels, but also contribute to multiple health benefits such as weight loss and constipation improvement, having broad market application prospects. The proposal of this technology not only meets the needs of modern people for healthy diets, but also provides convenience for dietary fiber supplementation, contributing to improving the overall health level of the public. The present invention first synergistically combines resistant dextrin, echinacea extract and other components, and enhances the antioxidant and hypoglycemic synergistic effects through polysaccharide-polyphenol complexes, solving the problem of high-dose dependence on single components.

[0031] (5) The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of foods disclosed by the present invention, through the reasonable selection of the preparation process parameters of the bitterness-removed mulberry leaf extract and the microencapsulated sugar-suppressing components, especially the addition of β-cyclodextrin and resistant dextrin, can effectively improve the effect and efficiency of bitterness removal, thereby improving the flavor and taste of the product; at the same time, it can also improve the stability of the product. Detailed implementation manners

[0032] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments in the following description are only examples, and those skilled in the art can think of other obvious variants.

[0033] Example 1

[0034] A dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of foods, comprising the following components in parts by weight: 5 parts of bitterness-removed mulberry leaf extract, 5 parts of microencapsulated sugar-suppressing components, 5 parts of constipation-relieving components, 50 parts of other dietary fiber components, 20 parts of resistant dextrin, 1 part of vitamin C, 3 parts of citrus pectin, 5 parts of konjac powder, 2 parts of bamboo leaf extract, 1 part of echinacea extract, and 1 part of green tea extract.

[0035] The preparation method of the bitter taste-removed mulberry leaf extract comprises the following steps: Select fresh mulberry leaves without pests and diseases. After washing, perform pretreatment by steam fixation and gradient temperature-controlled drying techniques to inactivate oxidase and control the generation of bitter substances from the source. Then, ultrafinely pulverize the dried mulberry leaves to obtain mulberry leaf powder with uniform particle size. Place the mulberry leaf powder in hot water at 70 °C and perform energy field-assisted extraction for 3 min to rapidly release the hypoglycemic core component 1-deoxynojirimycin and reduce the release of bitter substances at the same time. The extract is refrigerated and precipitated under nitrogen at 4 °C, and the supernatant is taken. Transfer the supernatant to a vacuum concentration device, introduce nitrogen to form a circulating air flow, and reduce the volume of water by two-thirds through vacuum concentration. Then, add β-cyclodextrin and resistant dextrin to the concentrated solution, stir evenly, and react at 40 °C for 1 h for bitter taste removal treatment. Finally, transfer the solution after bitter taste removal treatment to a spray dryer and perform spray drying using a nitrogen circulation system to obtain the bitter taste-removed mulberry leaf extract; the mass ratio of the mulberry leaf powder to hot water is 1:10; the temperature of the vacuum concentration is 40 °C and the vacuum degree is 0.06 MPa; the mass ratio of the concentrated solution, β-cyclodextrin, and resistant dextrin is 100:1:2; the inlet air temperature of the spray drying is 120 °C and the outlet air temperature is 60 °C; the gradient temperature-controlled drying includes two drying sections, wherein the drying temperature of the first drying section is 50 °C and the heat preservation time is 1 h; the drying temperature of the last drying section is 90 °C and the heat preservation time is 2 h; the energy field is ultrasonic wave; the frequency of the ultrasonic wave is 85 kHz and the power is 160 W.

[0036] The preparation method of the microencapsulated sugar-suppressing component comprises the following steps: Mix modified starch and sodium caseinate evenly to obtain a mixed material, and then dissolve it in water to prepare a mixed solution with a mass fraction of 5%. Under the water bath condition of 50 °C, stir evenly to obtain a microcapsule wall material solution. Mix the sugar-suppressing component with the microcapsule wall material solution, and slowly drop calcium chloride solution under high-speed stirring to carry out cross-linking reaction for 1 h. After the reaction, collect the microcapsules by centrifugal separation, wash them twice with deionized water, and then perform vacuum drying at 40 °C to obtain the microencapsulated sugar-suppressing component; the mass ratio of the modified starch to sodium caseinate is 2:1; the mass ratio of the sugar-suppressing component to the microcapsule wall material solution is 1:2; the sugar-suppressing component is white kidney bean extract; the mass percentage concentration of the calcium chloride solution is 1%; the speed of the high-speed stirring is 1000 r / min; the speed of the centrifugal separation is 3000 r / min and the time is 10 min.

[0037] The constipation-relieving component is composed of lactitol and lactulose mixed in a mass ratio of 1:1; the dietary fiber component is composed of wheat bran powder, chia seed powder, and oat β-glucan mixed in a mass ratio of 1:2:1.

[0038] A method for preparing a dietary fiber mixture that can generally reduce the glycemic index of foods for taking with meals, comprising the following steps: After mixing the components evenly by weight, they are packaged in aluminum foil bags, 5 g per bag, filled with nitrogen and sealed for storage to prevent the product from getting damp and oxidized.

[0039] Example 2

[0040] A dietary fiber mixture that can generally reduce the glycemic index of foods for taking with meals, comprising the following components by weight: 8 parts of bitter-free mulberry leaf extract, 6 parts of microencapsulated sugar-suppressing component, 6 parts of constipation-relieving component, 53 parts of other dietary fiber components, 23 parts of resistant dextrin, 1.5 parts of vitamin C, 3.5 parts of citrus pectin, 6 parts of konjac powder, 2.5 parts of bamboo leaf extract, 1.5 parts of echinacea extract, and 1.5 parts of green tea extract.

[0041] The method for preparing the bitter-free mulberry leaf extract comprises the following steps: Select fresh mulberry leaves without pests and diseases, wash them, and then perform pretreatment using steam fixation and gradient temperature-controlled drying techniques to inactivate oxidase and control the generation of bitter substances from the source; then ultra-finely pulverize the dried mulberry leaves to obtain mulberry leaf powder with uniform particle size; place the mulberry leaf powder in 70°C hot water and perform energy field-assisted extraction for 4 min to quickly release the hypoglycemic core component 1-deoxynojirimycin while reducing the release of bitter substances; refrigerate and precipitate the extract under nitrogen at 4°C, and take the supernatant; transfer the supernatant to a vacuum concentration device, introduce nitrogen to form a circulating air flow, and concentrate under reduced pressure to remove two-thirds of the volume of water; then add β-cyclodextrin and resistant dextrin to the concentrated solution, stir evenly, and react at 43°C for 1.2 h for bitter removal treatment; finally, transfer the solution after bitter removal treatment to a spray dryer and perform spray drying using a nitrogen circulation system to obtain the bitter-free mulberry leaf extract; the mass ratio of the mulberry leaf powder to hot water is 1:12; the temperature of the vacuum concentration is 45°C and the vacuum degree is 0.065 MPa; the mass ratio of the concentrated solution, β-cyclodextrin, and resistant dextrin is 100:1.5:3; the inlet air temperature of the spray drying is 125°C and the outlet air temperature is 65°C; the gradient temperature-controlled drying includes two drying sections, wherein the drying temperature of the first drying section is 55°C and the heat preservation time is 1.5 h; the drying temperature of the last drying section is 95°C and the heat preservation time is 2.3 h; the energy field is microwave; the frequency of the microwave treatment is 2.3 GHz and the power is 500 W.

[0042] The preparation method of the microencapsulated sugar-suppressing component comprises the following steps: Mix modified starch and sodium caseinate evenly to obtain a mixed material, then dissolve it in water to prepare a mixed solution with a mass fraction of 6%; under the water bath condition of 53 °C, stir evenly to obtain a microcapsule wall material solution; Mix the sugar-suppressing component with the microcapsule wall material solution, and slowly dropwise add a calcium chloride solution under high-speed stirring to carry out a cross-linking reaction for 1.2 h; After the reaction is completed, collect the microcapsules by centrifugal separation, wash them 3 times with deionized water, and then vacuum dry at 43 °C to obtain the microencapsulated sugar-suppressing component; The mass ratio of the modified starch to the sodium caseinate is 2.3:1; The mass ratio of the sugar-suppressing component to the microcapsule wall material solution is 1:2.2; The sugar-suppressing component is composed of white kidney bean extract, konjac glucomannan, and aloe extract mixed in a mass ratio of 1:1:2; The mass percentage concentration of the calcium chloride solution is 1.5%; The speed of the high-speed stirring is 1300 r / min; The speed of the centrifugal separation is 3500 r / min, and the time is 13 min.

[0043] The constipation-relieving component is composed of lactitol and lactulose mixed in a mass ratio of 1:1.3; The dietary fiber component is composed of oat bran powder, tartary buckwheat powder, hulless barley powder, and round psyllium husk powder mixed in a mass ratio of 1:2:2:1.

[0044] A preparation method of a dietary fiber mixture that can generally reduce the glycemic index of food and is taken with meals comprises the following steps: Mix each component evenly by weight, then package it with an aluminum foil bag, 5 g per bag, and fill it with nitrogen and seal it for storage to prevent the product from getting damp and oxidized.

[0045] Example 3

[0046] A dietary fiber mixture that can generally reduce the glycemic index of food and is taken with meals comprises the following components by weight: 10 parts of bitter taste-removed mulberry leaf extract, 8 parts of microencapsulated sugar-suppressing component, 6.5 parts of constipation-relieving component, 55 parts of other dietary fiber components, 25 parts of resistant dextrin, 2 parts of vitamin C, 4 parts of citrus pectin, 6.5 parts of konjac powder, 3 parts of bamboo leaf extract, 2 parts of echinacea extract, and 2 parts of green tea extract.

[0047] The preparation method of the bitter-removed mulberry leaf extract comprises the following steps: Select fresh mulberry leaves without pests and diseases. After washing, perform pretreatment by steam fixation and gradient temperature-controlled drying techniques to inactivate oxidase and control the generation of bitter substances from the source. Then, ultramicro-pulverize the dried mulberry leaves to obtain mulberry leaf powder with uniform particle size. Place the mulberry leaf powder in hot water at 70°C and perform energy field-assisted extraction for 4.5 minutes to rapidly release the hypoglycemic core component 1-deoxynojirimycin while reducing the release of bitter substances. Refrigerate and precipitate the extract under nitrogen at 4°C, and take the supernatant. Transfer the supernatant to a vacuum concentration device, introduce nitrogen to form a circulating air flow, and concentrate under reduced pressure to remove two-thirds of the volume of water. Then, add β-cyclodextrin and resistant dextrin to the concentrated solution, stir evenly, and react at 45°C for 1.5 hours for bitter-removing treatment. Finally, transfer the solution after bitter-removing treatment to a spray dryer and perform spray drying using a nitrogen circulation system to obtain the bitter-removed mulberry leaf extract; the mass ratio of the mulberry leaf powder to hot water is 1:13; the temperature of the vacuum concentration is 50°C and the vacuum degree is 0.07 MPa; the mass ratio of the concentrated solution, β-cyclodextrin, and resistant dextrin is 100:2:3.5; the inlet air temperature of the spray drying is 130°C and the outlet air temperature is 70°C; the gradient temperature-controlled drying includes two drying sections, wherein the drying temperature of the first drying section is 60°C and the heat preservation time is 2 hours; the drying temperature of the last drying section is 100°C and the heat preservation time is 2.5 hours; the energy field is a steady magnetic field; the magnetic field intensity of the steady magnetic field is 5000 Gs.

[0048] The preparation method of the microencapsulated sugar-suppressing component comprises the following steps: Mix modified starch and sodium caseinate evenly to obtain a mixed material, and then dissolve it in water to prepare a mixed solution with a mass fraction of 7.5%. Under the water bath condition of 55°C, stir evenly to obtain a microcapsule wall material solution. Mix the sugar-suppressing component with the microcapsule wall material solution, and slowly dropwise add calcium chloride solution under high-speed stirring for cross-linking reaction for 1.5 hours. After the reaction, collect the microcapsules by centrifugal separation, wash them 4 times with deionized water, and then vacuum dry at 45°C to obtain the microencapsulated sugar-suppressing component; the mass ratio of the modified starch to sodium caseinate is 2.5:1; the mass ratio of the sugar-suppressing component to the microcapsule wall material solution is 1:2.5; the sugar-suppressing component is a mixture of white kidney bean extract, bitter gourd extract, and onion extract in a mass ratio of 1:1:1; the mass percentage concentration of the calcium chloride solution is 2%; the speed of the high-speed stirring is 1500 r / min; the speed of the centrifugal separation is 4000 r / min and the time is 15 minutes.

[0049] The constipation-relieving component is a mixture of lactitol and lactulose in a mass ratio of 1:1.5; the dietary fiber component is a mixture of coix seed powder, millet powder, rye flour, inulin, and isomaltooligosaccharide in a mass ratio of 1:1:2:3:1.

[0050] A method for preparing a dietary fiber mixture that can generally reduce the glycemic index of food and is taken with meals, comprising the following steps: Mix the components evenly by weight, then package them in aluminum foil bags, 5 g per bag, fill with nitrogen and seal for storage to prevent the product from getting damp and oxidized.

[0051] Example 4

[0052] A dietary fiber mixture that can generally reduce the glycemic index of food and is taken with meals, comprising the following components by weight: 13 parts of bitter-free mulberry leaf extract, 9 parts of microencapsulated sugar-suppressing component, 7.5 parts of constipation-relieving component, 58 parts of other dietary fiber components, 28 parts of resistant dextrin, 2.5 parts of vitamin C, 4.5 parts of citrus pectin, 7.5 parts of konjac powder, 3.5 parts of bamboo leaf extract, 2.5 parts of echinacea extract, and 2.5 parts of green tea extract.

[0053] The preparation method of the bitter-free mulberry leaf extract comprises the following steps: Select fresh mulberry leaves without pests and diseases, wash them, and then perform pretreatment using steam fixation and gradient temperature-controlled drying techniques to inactivate oxidase and control the generation of bitter substances from the source; then ultra-finely pulverize the dried mulberry leaves to obtain mulberry leaf powder with uniform particle size; place the mulberry leaf powder in 70°C hot water and perform energy field-assisted extraction for 5 min to quickly release the hypoglycemic core component 1-deoxynojirimycin while reducing the release of bitter substances; refrigerate and precipitate the extract at 4°C while filling with nitrogen, and take the supernatant; transfer the supernatant to a vacuum concentration device, introduce nitrogen to form a circulating air flow, and reduce the volume of water by two-thirds under reduced pressure; then add β-cyclodextrin and resistant dextrin to the concentrated solution, stir evenly, and react at 48°C for 1.8 h for bitterness removal treatment; finally, transfer the solution after bitterness removal treatment to a spray dryer and perform spray drying using a nitrogen circulation system to obtain the bitter-free mulberry leaf extract; the mass ratio of the mulberry leaf powder to hot water is 1:14; the temperature of the vacuum concentration is 55°C and the vacuum degree is 0.075 MPa; the mass ratio of the concentrated solution, β-cyclodextrin, and resistant dextrin is 100:2.5:4.5; the inlet air temperature of the spray drying is 135°C and the outlet air temperature is 75°C; the gradient temperature-controlled drying includes two drying sections, wherein the drying temperature of the first drying section is 65°C and the heat preservation time is 2.5 h; the drying temperature of the last drying section is 105°C and the heat preservation time is 2.8 h; the energy field is an electromagnetic oscillation field; the frequency of the electromagnetic oscillation field is 25 HZ, and the duty cycle at this time is 25%.

[0054] The preparation method of the microencapsulated sugar-suppressing component comprises the following steps: after mixing modified starch and sodium caseinate evenly, a mixed material is obtained, and then it is dissolved in water to prepare a mixed solution with a mass fraction of 9%; under the water bath condition of 58 °C, it is stirred evenly to obtain a microcapsule wall material solution; the sugar-suppressing component is mixed with the microcapsule wall material solution, and under high-speed stirring, a calcium chloride solution is slowly added dropwise to carry out a cross-linking reaction for 1.8 h; after the reaction is completed, the microcapsules are collected by centrifugal separation, washed 4 times with deionized water, and then vacuum-dried at 48 °C to obtain the microencapsulated sugar-suppressing component; the mass ratio of the modified starch to the sodium caseinate is 2.8:1; the mass ratio of the sugar-suppressing component to the microcapsule wall material solution is 1:2.8; the sugar-suppressing component is composed of white kidney bean extract, konjac glucomannan, aloe extract, balsam pear extract, and onion extract mixed according to the mass ratio of 1:1:1:2:1; the mass percentage concentration of the calcium chloride solution is 2.5%; the speed of the high-speed stirring is 1900 r / min; the speed of the centrifugal separation is 4500 r / min, and the time is 18 min.

[0055] The constipation-relieving component is composed of lactitol and lactulose mixed according to the mass ratio of 1:1.8; the dietary fiber component is composed of rye flour, chia seed powder, inulin, and corn flour mixed according to the mass ratio of 1:1:2:2.

[0056] A preparation method of a dietary fiber mixture for taking with meals that can generally reduce the glycemic index of foods comprises the following steps: after mixing each component evenly by weight, it is packaged with an aluminum foil bag, 5 g per bag, filled with nitrogen and sealed for storage to prevent the product from getting damp and oxidized.

[0057] Example 5

[0058] A dietary fiber mixture for taking with meals that can generally reduce the glycemic index of foods comprises the following components by weight: 15 parts of bitterness-removed mulberry leaf extract, 10 parts of microencapsulated sugar-suppressing component, 8 parts of constipation-relieving component, 60 parts of other dietary fiber components, 30 parts of resistant dextrin, 3 parts of vitamin C, 5 parts of citrus pectin, 8 parts of konjac powder, 4 parts of bamboo leaf extract, 3 parts of echinacea extract, and 3 parts of green tea extract.

[0059] The preparation method of the bitter-taste-removed mulberry leaf extract comprises the following steps: Select fresh mulberry leaves without pests and diseases. After washing, perform pretreatment by steam fixation and gradient temperature-controlled drying technology to inactivate oxidase and control the generation of bitter substances from the source. Then, ultramicro-pulverize the dried mulberry leaves to obtain mulberry leaf powder with uniform particle size. Place the mulberry leaf powder in hot water at 70°C and perform energy-field-assisted extraction for 6 min to rapidly release the hypoglycemic core component 1-deoxynojirimycin while reducing the release of bitter substances. Refrigerate and precipitate the extract under nitrogen at 4°C, and take the supernatant. Transfer the supernatant to a decompression concentration device, introduce nitrogen to form a circulating air flow, and decompress and concentrate to remove two-thirds of the volume of water. Then, add β-cyclodextrin and resistant dextrin to the concentrated solution, stir evenly, and react at 50°C for 2 h for bitter-taste removal treatment. Finally, transfer the solution after bitter-taste removal treatment to a spray dryer and perform spray drying using a nitrogen circulation system to obtain the bitter-taste-removed mulberry leaf extract; the mass ratio of the mulberry leaf powder to hot water is 1:15; the temperature of the decompression concentration is 60°C and the vacuum degree is 0.08 MPa; the mass ratio of the concentrated solution, β-cyclodextrin, and resistant dextrin is 100:3:5; the inlet air temperature of the spray drying is 140°C and the outlet air temperature is 80°C; the gradient temperature-controlled drying includes two drying sections, wherein the drying temperature of the first drying section is 70°C and the heat preservation time is 3 h; the drying temperature of the last drying section is 110°C and the heat preservation time is 3 h; the energy field is ultrasonic wave; the frequency of the ultrasonic wave is 125 kHz and the power is 260 W.

[0060] The preparation method of the microencapsulated sugar-suppressing component comprises the following steps: Mix modified starch and sodium caseinate evenly to obtain a mixed material, and then dissolve it in water to prepare a mixed solution with a mass fraction of 10%. Under the water bath condition of 60°C, stir evenly to obtain a microcapsule wall material solution. Mix the sugar-suppressing component with the microcapsule wall material solution, and slowly drop calcium chloride solution under high-speed stirring for cross-linking reaction for 2 h. After the reaction ends, collect the microcapsules by centrifugal separation, wash them 5 times with deionized water, and then perform vacuum drying at 50°C to obtain the microencapsulated sugar-suppressing component; the mass ratio of the modified starch to sodium caseinate is 3:1; the mass ratio of the sugar-suppressing component to the microcapsule wall material solution is 1:3; the sugar-suppressing component is a mixture of white kidney bean extract and green tea extract in a mass ratio of 1:3; the mass percentage concentration of the calcium chloride solution is 3%; the speed of the high-speed stirring is 2000 r / min; the speed of the centrifugal separation is 5000 r / min and the time is 20 min.

[0061] The constipation-relieving component is a mixture of lactitol and lactulose in a mass ratio of 1:2; the dietary fiber component is a mixture of wheat bran powder and oat bran powder in a mass ratio of 3:5.

[0062] A preparation method of a dietary fiber mixture for taking with meals that can generally reduce the glycemic index of food, comprising the following steps: After mixing each component evenly by weight, it is packaged in an aluminum foil bag, 5 g per bag, filled with nitrogen and sealed for storage to prevent the product from getting damp and oxidized.

[0063] Comparative Example 1

[0064] A dietary fiber mixture for taking with meals that can generally reduce the glycemic index of food and its preparation method are basically the same as those in Example 1, except that citrus pectin and bamboo leaf extract are not added, and commercially available mulberry leaf extract in equal amount is used to replace the defatted mulberry leaf extract.

[0065] Comparative Example 2

[0066] A dietary fiber mixture for taking with meals that can generally reduce the glycemic index of food and its preparation method are basically the same as those in Example 1, except that konjac powder and echinacea extract are not added, and a sugar-lowering component in equal amount is used to replace the microencapsulated sugar-lowering component.

[0067] Comparative Example 3

[0068] A dietary fiber mixture for taking with meals that can generally reduce the glycemic index of food and its preparation method are basically the same as those in Example 1, except that in the preparation process of the defatted mulberry leaf extract, naturally air-dried mulberry leaves without steam fixation are used as the extraction raw material, and extraction by boiling in hot water for 60 min is used instead of energy-field-assisted extraction for 3 min.

[0069] In order to further illustrate the beneficial technical effects of the dietary fiber mixture for taking with meals that can generally reduce the glycemic index of food involved in each embodiment of the present invention, relevant performance tests are carried out on the dietary fiber mixtures for taking with meals that can generally reduce the glycemic index of food involved in Examples 1-5 and Comparative Examples 1-3. The test results are shown in Table 1, and the test methods are as follows:

[0070] Experimental purpose

[0071] Verify the hypoglycemic, weight-loss and constipation-improving effects of the dietary fiber mixture for taking with meals that can generally reduce the glycemic index of food of the present invention.

[0072] Experimental object

[0073] Sixty healthy adult SD rats are selected and randomly divided into 6 groups, 10 rats in each group, namely normal control group, model control group, positive control group, general formula group of Example 1 of the present invention, formula group of Comparative Example 1 of the present invention and formula group of Comparative Example 2 of the present invention.

[0074] Experimental materials

[0075] Dietary fiber mixture for taking with meals prepared by the present invention, which can generally reduce the glycemic index of foods; high-sugar and high-fat feed; streptozotocin (STZ); blood glucose meter; metabolic cage, etc.

[0076] Experimental methods

[0077] 1. Establishment of diabetes model: Except for the normal control group, the other 5 groups of rats were fed with high-sugar and high-fat feed for 4 weeks, and then injected intraperitoneally with STZ at 40 mg / kg to establish a diabetes rat model.

[0078] 2. Intervention experiment: After the successful establishment of the model, the normal control group and the model control group were given saline by gavage, the positive control group was given metformin by gavage, the general formula group of Example 1 of the present invention was given the mixture prepared in Example 1 by gavage, and the formula groups of Comparative Example 1 and Comparative Example 2 of the present invention were respectively given the mixtures of Comparative Example 1 and Comparative Example 2 by gavage for 8 weeks; the gavage volume was 200 mg / kg·bw.

[0079] 3. Index detection:

[0080] Blood glucose lowering index: During the experiment, the fasting blood glucose, postprandial blood glucose and glycated hemoglobin levels of the rats were regularly detected.

[0081] Weight loss index: The body weight of the rats was measured weekly, and the body weight growth rate was calculated; after the experiment, the fat coefficient of the rats (fat weight / body weight) was measured.

[0082] Constipation improvement index: During the experiment, the fecal traits and defecation frequency of the rats were observed, and the intestinal propulsion rate of the rats was measured after the experiment.

[0083] Table 1 Performance test results of the dietary fiber mixture for taking with meals, which can generally reduce the glycemic index of foods

[0084]

[0085] As can be seen from Table 1, the dietary fiber mixture for taking with meals involved in the examples of the present invention, which can generally reduce the glycemic index of foods, can significantly reduce the fasting blood glucose, postprandial blood glucose and glycated hemoglobin levels of diabetic rats, inhibit weight gain, reduce the fat coefficient, and increase the intestinal propulsion rate. Compared with the products of the comparative examples, the formula of the example products has more significant effects in blood glucose lowering, weight loss and constipation improvement. The combined use of citrus pectin, bamboo leaf extract, konjac powder, echinacea extract, bitterness-removed mulberry leaf extract and microencapsulated sugar-inhibiting components is beneficial to improving the above-mentioned properties.

[0086] Sensory tests were conducted to evaluate the sensory preferences of dietary fiber mixtures that can generally reduce the glycemic index of foods when taken with meals. Fifty sensory evaluators were recruited, covering different genders and age groups, all without olfactory or taste disorders, and having some experience in food sensory evaluation or having received simple training.

[0087] Evaluation indicators

[0088] Odor: Evaluate the overall odor of the sample, including whether there is any abnormal odor, the intensity of the aroma, etc., and score it on a scale of 1 - 5. 1 indicates a strong abnormal odor, and 5 indicates a pleasant aroma.

[0089] Taste: Evaluate the taste of the sample, including sweetness, bitterness, smoothness, etc., and also score it on a scale of 1 - 5. 1 indicates a poor taste, and 5 indicates a good taste.

[0090] Overall acceptance: Evaluators score the overall acceptance of the sample based on their comprehensive feelings, on a scale of 1 - 5. 1 indicates complete unacceptability, and 5 indicates great preference.

[0091] Evaluation process

[0092] Evaluators tasted each sample in turn. After tasting each sample, they rinsed their mouths with pure water and waited for 2 minutes before tasting the next sample to avoid mutual influence between samples. Evaluators independently scored each sample according to the evaluation indicators. The average score of each evaluator for each inspection point of each product was taken as the score of that product for that inspection point (rounded to one decimal place), and the test results are shown in Table 2.

[0093] Table 2 Sensory evaluation results

[0094] Test items Odor Taste Overall acceptance Unit Points Points Points Example 1 5.0 5.0 5.0 Example 2 5.0 5.0 5.0 Example 3 5.0 5.0 5.0 Example 4 5.0 5.0 5.0 Example 5 5.0 5.0 5.0 Comparative example 1 2.8 3.0 3.3 Comparative example 2 3.4 3.5 3.5 Comparative example 3 3.0 3.1 3.3

[0095] As can be seen from Table 2, the dietary fiber mixture that can generally reduce the glycemic index of foods when taken with meals involved in the embodiments of the present invention has better flavor and taste than the products of the comparative examples.

[0096] In order to further illustrate that the de - bittered mulberry leaf extract prepared by the preparation method of the de - bittered mulberry leaf extract of the present invention has better flavor and taste than the mulberry leaf extract prepared by the traditional preparation method of mulberry leaf extract, the de - bittered mulberry leaf extracts involved in Example 1 and Comparative Example 3 were subjected to component analysis, and the contents (mass fractions) of 1 - deoxynojirimycin (DNJ), flavonoid compounds, and phenolic acid compounds in the extracts were statistically calculated. Among them, 1 - deoxynojirimycin (DNJ) is the effective hypoglycemic component, and flavonoid compounds and phenolic acid compounds are the main sources of bitterness. The results are shown in Table 3.

[0097] Table 3 Component analysis results of de - bittered mulberry leaf extract

[0098] Test items DNJ Flavonoids Phenolic acids Unit ％ ％ ％ Example 1 0.95 0.41 0.19 Comparative example 3 0.81 2.98 2.55

[0099] As can be seen from Table 3, the preparation method of the bitter taste-removed mulberry leaf extract involved in this case has an obvious selective extraction effect on the DNJ component compared with the preparation method of the traditional mulberry leaf extract, and the bitter taste-removed mulberry leaf extract prepared in this case has significantly fewer bitter components than the traditional mulberry leaf extract.

[0100] The above embodiments are only for illustrating the technical concept and characteristics of the present invention, and the purpose is to enable those who are familiar with this technology to understand the content of the present invention and implement it accordingly. It cannot be used to limit the protection scope of the present invention. Any equivalent changes or modifications made according to the spirit and essence of the present invention should be covered within the protection scope of the present invention.

Claims

1. A dietary fiber mixture for taking with meals that can generally reduce the glycemic index of food, characterized in that, It includes the following components by weight: 5-15 parts of bitter-taste removed mulberry leaf extract, 5-10 parts of microencapsulated sugar-suppressing component, 5-8 parts of constipation-relieving component, 50-60 parts of other dietary fiber components, 20-30 parts of resistant dextrin, 1-3 parts of vitamin C, 3-5 parts of citrus pectin, 5-8 parts of konjac powder, 2-4 parts of bamboo leaf extract, 1-3 parts of echinacea extract, and 1-3 parts of green tea extract.

2. The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of food according to claim 1, wherein The preparation method of the bitter-taste removed mulberry leaf extract includes the following steps: Select fresh mulberry leaves without pests and diseases. After washing, perform pre-treatment using steam fixation and gradient temperature-controlled drying technology to inactivate oxidase and control the generation of bitter substances from the source. Then, ultrafinely pulverize the dried mulberry leaves to obtain mulberry leaf powder with uniform particle size. Place the mulberry leaf powder in hot water at 70 °C and use energy field-assisted extraction for 3-6 minutes to quickly release the hypoglycemic core component 1-deoxynojirimycin while reducing the release of bitter substances. Refrigerate and precipitate the extract under nitrogen at 4 °C, and take the supernatant. Transfer the supernatant to a vacuum concentration device, introduce nitrogen to form a circulating air flow, and concentrate under reduced pressure to remove two-thirds of the volume of water. Then, add β-cyclodextrin and resistant dextrin to the concentrated solution, stir evenly, and react at 40-50 °C for 1-2 hours for bitter-taste removal treatment. Finally, transfer the solution after bitter-taste removal treatment to a spray dryer and perform spray drying using a nitrogen circulation system to obtain the bitter-taste removed mulberry leaf extract.

3. The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of food according to claim 2, characterized in that, The mass ratio of the mulberry leaf powder to hot water is 1:(10-15); the temperature of the vacuum concentration is 40-60 °C, and the vacuum degree is 0.06-0.08 MPa; the gradient temperature-controlled drying includes at least two drying sections, where the drying temperature of the first drying section is 50-70 °C, and the heat preservation time is 1-3 hours; the drying temperature of the last drying section is 90-110 °C, and the heat preservation time is 2-3 hours.

4. The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of food according to claim 2, characterized in that, The mass ratio of the concentrated solution, β-cyclodextrin, and resistant dextrin is 100:(1-3):(2-5); the inlet air temperature of the spray drying is 120-140 °C, and the outlet air temperature is 60-80 °C; the energy field is any one of ultrasonic wave, microwave, steady magnetic field, and electromagnetic oscillation field; the frequency of the ultrasonic wave is 85-125 kHz, and the power is 160-260 W; the frequency of the microwave treatment is 2.3-3.0 GHz, and the power is 500-1300 W; the magnetic field intensity of the steady magnetic field is 5000-13000 Gs; the frequency of the electromagnetic oscillation field is 15-30 HZ, and the duty cycle at this time is 20-30%.

5. The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of food according to claim 1, wherein The preparation method of the microencapsulated sugar-suppressing component comprises the following steps: Mix modified starch and sodium caseinate evenly to obtain a mixed material, and then dissolve it in water to prepare a mixed solution with a mass fraction of 5%-10%; under the water bath condition of 50-60 °C, stir evenly to obtain a microcapsule wall material solution; Mix the sugar-suppressing component with the microcapsule wall material solution, and slowly dropwise add a calcium chloride solution under high-speed stirring to carry out a cross-linking reaction for 1-2 h; After the reaction is completed, collect the microcapsules by centrifugal separation, wash them 2-5 times with deionized water, and then vacuum dry at 40-50 °C to obtain the microencapsulated sugar-suppressing component.

6. The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of food according to claim 5, wherein The mass ratio of the modified starch to the sodium caseinate is (2-3):1; the mass ratio of the sugar-suppressing component to the microcapsule wall material solution is 1:(2-3).

7. The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of foods according to claim 5, characterized in that The sugar-suppressing component is at least one of white kidney bean extract, konjac glucomannan, aloe extract, bitter gourd extract, onion extract, and green tea extract; the mass percentage concentration of the calcium chloride solution is 1-3%; the speed of the high-speed stirring is 1000-2000 r / min; the speed of the centrifugal separation is 3000-5000 r / min, and the time is 10-20 min.

8. The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of food according to claim 1, wherein The constipation-relieving component is a mixture of lactitol and lactulose in a mass ratio of 1:(1-2).

9. The dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of foods according to claim 1, characterized in that, The dietary fiber component is at least one of wheat bran powder, oat bran powder, coix seed powder, tartary buckwheat powder, highland barley powder, quinoa powder, millet powder, rye powder, chia seed powder, inulin, oligofructose, xylooligosaccharide, oat fiber, wheat fiber, barley fiber, corn flour, psyllium husk powder, polydextrose, oat β-glucan, isomaltooligosaccharide, and galactooligosaccharide.

10. A method for preparing a dietary fiber mixture for taking with meals and capable of generally reducing the glycemic index of foods according to any one of claims 1-9, characterized in that, It comprises the following steps: Mix each component evenly by weight, package it with an aluminum foil bag, 2-5 g per bag, fill it with nitrogen and seal it for storage to prevent the product from getting damp and oxidized.

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