Low-bitterness blood-sugar-reducing sheet jelly and preparation method thereof

Abstract

The invention provides low-bitterness blood glucose reducing sheet jelly and a preparation method thereof, and relates to the technical field of functional food processing. The low-bitterness blood glucose reducing sheet jelly comprises the following components in percentage by mass: 15-26% of enzymolysis starch, 4-15% of blood glucose reducing components, 5-15% of dietary fibers and 55-65% of water, the blood glucose reducing components comprise saponin, and the saponin is selected from any one of honeysuckle saponin, tribulus terrestris saponin, ginsenoside, black onion saponin, sea cucumber saponin, gypenoside and balsam pear saponin. The sheet jelly has the activity of reducing blood sugar.

Description

Technical Field

[0001] The present invention relates to the technical field of functional food processing, and particularly relates to a low-bitter hypoglycemic powder skin and a preparation method thereof. Background Art

[0002] The "Outline of the Healthy China 2030" points out that the burden caused by chronic diseases such as diabetes and cardiovascular diseases accounts for more than 70% of the total disease burden, becoming an important factor restricting the improvement of healthy life expectancy. And the medical research report of the International Diabetes Federation shows that China has already become the world's largest diabetes country. The monitoring of chronic diseases and their risk factors in China in 2013 showed that the prevalence of diabetes among people aged 18 and above was 10.4%, an increase of 9.73% compared with 1980. The incidence of diabetes is rising rapidly, and diabetes is one of the top five causes of death in the world. Therefore, how to effectively control diabetes has become an urgent health issue to be solved.

[0003] Numerous studies have shown that while taking hypoglycemic western medicines, adjusting lifestyle, consuming dietary supplements with blood sugar control effects, and foods have more significant blood sugar lowering effects. Therefore, developing hypoglycemic health foods is of great significance for preventing and controlling the development of diabetes.

[0004] The powder skin is one of the typical starch gel foods and has a history of thousands of years in China and is deeply loved by the public. After the starch is gelatinized, it undergoes gelation to form resistant starch. Resistant starch can control the speed of blood sugar rise and delay the increase of blood sugar, but the blood sugar lowering effect is not obvious. Therefore, developing a powder skin that can lower blood sugar has become a technical problem urgently to be solved in the food field. Summary of the Invention

[0005] (1) Technical Problems to be Solved

[0006] Aiming at the deficiencies of the prior art, the present invention provides a low-bitter hypoglycemic powder skin and a preparation method thereof, solving the technical problem that the existing powder skin has an insignificant blood sugar lowering effect.

[0007] (2) Technical Solutions

[0008] To achieve the above object, the present invention is realized through the following technical solutions:

[0009] In the first aspect, the present invention provides a low-bitter hypoglycemic powder skin, including the following components in mass percentage:

[0010] Enzymatically hydrolyzed starch 15 - 26%;

[0011] Hypoglycemic component 4 - 15%;

[0012] Dietary fiber 5 - 15%;

[0013] Water 55-65%;

[0014] The hypoglycemic component includes saponin substances, and the saponin substances are selected from any one of honeysuckle saponin, tribulus saponin, ginsenoside, black onion saponin, sea cucumber saponin, gynostemma pentaphyllum saponin, and bitter melon saponin. The saponin substances can be absorbed and utilized in the gastrointestinal tract, playing a role in delaying the rise of blood sugar and having hypoglycemic activity.

[0015] In the low-bitter hypoglycemic powder skin provided by the present invention, the amylose content in the enzymatically hydrolyzed starch is high. Therefore, during the digestion process in the human intestine, the yield of resistant starch is higher, thereby playing a role in controlling the rising speed of blood sugar and delaying the rise of blood sugar; the hypoglycemic component includes saponin substances, saponins have hypoglycemic activity, and dietary fiber can be absorbed and utilized in the gastrointestinal tract, playing a role in delaying the rise of blood sugar and having hypoglycemic activity. Therefore, the powder skin of the present application can delay the rise of blood sugar and has hypoglycemic activity, and has excellent hypoglycemic effects.

[0016] Preferably, the hypoglycemic component includes saponin inclusion compounds.

[0017] Preferably, the saponin inclusion compound includes saponin, neohesperidin dihydrochalcone, and chitosan. The mass parts of saponin, neohesperidin dihydrochalcone, and chitosan are: saponin 5-15 parts; neohesperidin dihydrochalcone 0.001-0.015 parts; chitosan 0.1-1 part. Neohesperidin dihydrochalcone and chitosan reduce the bitter taste of saponin.

[0018] Preferably, the preparation method of the saponin inclusion compound includes first blending saponin and neohesperidin dihydrochalcone to obtain a mixture, and then encapsulating the mixture with a chitosan solution having a pH of 5-6 and a concentration of 0.1-1 mg / mL. In the saponin inclusion compound prepared by first mixing saponin and neohesperidin dihydrochalcone and then encapsulating with a chitosan solution, chitosan forms hydrogen bonds with neohesperidin dihydrochalcone and saponin through hydroxyl or amino groups, encapsulating saponin and neohesperidin dihydrochalcone, and forming a physical barrier between saponin and bitter taste receptors in the mouth. At the same time, neohesperidin dihydrochalcone occupies the binding site of saponin and bitter taste receptors, thereby playing a synergistic role of neohesperidin dihydrochalcone and chitosan in reducing the bitter taste of saponin. Moreover, after the powder skin of the present application enters the stomach, a large amount of hydrogen ions in the acidic environment of gastric acid break the hydrogen bond between saponin and chitosan, and saponin is quickly dissolved and released, exerting the hypoglycemic activity of saponin.

[0019] Preferably, the encapsulation time is 10-14 h. After encapsulation, the saponin inclusion compound is obtained by vacuum concentration and freeze drying.

[0020] Preferably, the saponin inclusion compound is selected from honeysuckle saponin inclusion compound.

[0021] Preferably, the enzymatically hydrolyzed starch is any one of enzymatically hydrolyzed sweet potato starch, enzymatically hydrolyzed mung bean starch, enzymatically hydrolyzed corn starch, enzymatically hydrolyzed potato starch, enzymatically hydrolyzed sweet potato starch, enzymatically hydrolyzed pea starch, enzymatically hydrolyzed broad bean starch, enzymatically hydrolyzed Chinese water chestnut starch, enzymatically hydrolyzed arrowhead starch, enzymatically hydrolyzed lily starch, enzymatically hydrolyzed poria cocos starch, enzymatically hydrolyzed arenaceous palm starch, enzymatically hydrolyzed fleeceflower root starch, and enzymatically hydrolyzed water chestnut starch;

[0022] The dietary fiber is selected from any one of soybean dregs, wheat bran, or konjac dietary fiber β-glucan.

[0023] Preferably, the enzyme used for the enzymatically hydrolyzed starch is a debranching enzyme, and the addition amount of the debranching enzyme in the starch is 140-200 U / g. The debranching enzyme can specifically hydrolyze the α-1,6 glycosidic bond at the starch branching point to release amylose. Amylose has good anti-tensile strength, formability, moldability, gelation property, and texture adjustment function, which can improve the chewiness of the vermicelli in this application. In addition, with the increase in the proportion of amylose, the yield of resistant starch during the intestinal digestion of the vermicelli in this application also increases several times. Resistant starch is not absorbed in the healthy small intestine, so the vermicelli in this application has the effect of delaying the rise of blood sugar.

[0024] In a second aspect, the present invention provides a method for preparing a low-bitter blood sugar-lowering vermicelli as described in the first aspect, comprising the following steps:

[0025] (1) Preparation of saponin inclusion complex

[0026] Add neohesperidin dihydrochalcone to saponin, mix evenly to obtain a mixture, and then add a chitosan solution to the mixture for inclusion to obtain a saponin inclusion complex;

[0027] (2) Preparation of low-bitter blood sugar-lowering vermicelli

[0028] Weigh starch, enzymatically hydrolyze it using a debranching enzyme to obtain enzymatically hydrolyzed starch. Add the enzymatically hydrolyzed starch to the saponin inclusion complex, mix evenly, then add the dietary fiber and water, stir evenly. When the gelatinization temperature is 50-70 °C, spin and steam for 5-10 minutes, tear off the cooked vermicelli, drain the water, and after refrigeration and drying treatments, obtain a low-bitter blood sugar-lowering vermicelli with a thickness of 3-5 mm.

[0029] The mass percentages of the saponin inclusion complex, enzymatically hydrolyzed starch, dietary fiber, and water are:

[0030]

[0031] (III) Beneficial effects

[0032] The present invention provides a low-bitter blood sugar-lowering vermicelli and a method for preparing the same. Compared with the prior art, the following beneficial effects are achieved:

[0033] The low-bitter hypoglycemic powder skin of the present invention is rich in saponins and dietary fiber. Saponins have hypoglycemic activity, and dietary fiber has the effect of reducing the rate of blood sugar rise, that is, delaying the rise of blood sugar, and hypoglycemic activity. Enzymatically hydrolyzed starch can increase the yield of highly resistant starch during intestinal digestion, thereby reducing the rate of blood sugar rise. Saponins are first mixed evenly with neohesperidin dihydrochalcone, and then added to a chitosan solution for inclusion to prepare saponin inclusion complexes, which can exert the synergistic effect of neohesperidin dihydrochalcone and chitosan in reducing the bitter taste of saponins, increase the addition amount of saponins in the powder skin, and further improve the hypoglycemic activity of the powder skin. Therefore, the powder skin of the present invention has hypoglycemic activity and no bad taste such as bitter taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0035] Figure 1 Effect diagram of the inhibition of α-glucosidase activity by saponins from honeysuckle of different origins;

[0036] Figure 2 Effect diagram of the inhibition of α-glucosidase activity by polyphenols from honeysuckle of different origins;

[0037] Figure 3 Standard curve of amylose for Examples 2-1 to 2-8;

[0038] Figure 4 Standard curve of glucose in the analysis of digestion characteristics for Examples 2-1 to 2-8;

[0039] Figure 5 Results of the percentage content of total sugar and reducing sugar in the powder skin prepared in Examples 2-1 to 2-8;

[0040] Figure 6 Sensory evaluation results of the low-bitter hypoglycemic powder skin prepared in Examples 1-1 to 1-5;

[0041] Figure 7 Digestion fragment diagram of the powder skin prepared in Examples 1-1 to 1-5. DETAILED DESCRIPTION OF THE INVENTION

[0042] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely. Apparently, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0043] By providing a low-bitter hypoglycemic powder sheet and its preparation method, the embodiments of the present application solve the technical problem that the existing powder sheets have an unclear hypoglycemic effect, and achieve the effect that the powder sheets have hypoglycemic activity and no unpleasant taste such as bitterness.

[0044] The general idea of the technical solutions in the embodiments of the present application to solve the above technical problems is as follows:

[0045] The present invention optimizes the production process of the powder sheet, measures indicators such as the cooking characteristics, texture, in vitro starch digestibility, and hypoglycemic index of the prepared powder sheet, and obtains a healthy powder sheet food with high resistant starch, low rapidly digestible starch, no bitterness, and significant hypoglycemic effects, promoting the industrial production of sugar-controlled powder sheets.

[0046] Honeysuckle is a traditional dual-purpose plant of medicine and food in China, containing rich functional components and having significant hypoglycemic functions, and has been widely used in the development of the food industry. At present, great progress has been made in the functional components, extraction, and purification of honeysuckle at home and abroad. However, honeysuckle has a strong and unpleasant bitter taste. Therefore, the addition amount of honeysuckle in many honeysuckle health products is very limited. Generally, the addition amount of honeysuckle in products containing honeysuckle is mostly 0.3 g of honeysuckle added to 100 g of the product, and 10 g of honeysuckle saponins can be extracted from 100 g of honeysuckle. 0.3 g of honeysuckle is equivalent to 0.03 g of honeysuckle saponins. By treating honeysuckle saponins, the present application reduces the bitter taste of honeysuckle saponins, so that 9.89 g of honeysuckle saponins can be added to 100 g of the powder sheet, making the prepared powder sheet not only have excellent hypoglycemic effects but also no unpleasant taste such as bitterness.

[0047] To better understand the above technical solutions, the above technical solutions will be described in detail below in combination with the accompanying drawings of the specification and specific implementation manners.

[0048] Example 1-1

[0049] Honeysuckle has significant hypoglycemic activity, but there are significant differences in the hypoglycemic activities of different functional components from different origins. Therefore, in vitro hypoglycemic activity simulation experiments were conducted on two major functional substances, polyphenols and saponins, which mainly play hypoglycemic effects in honeysuckle from different origins, and their inhibitory activities on α-glucosidase were analyzed.

[0050] Analysis of the hypoglycemic activity of honeysuckle from different origins, including the following steps:

[0051] (1) Extraction of honeysuckle polyphenols

[0052] Honeysuckle (the origin of honeysuckle is Henan, Shandong, Hebei or Hunan) is pulverized and sieved through a 80-mesh sieve to obtain honeysuckle powder. The honeysuckle powder and an ethanol aqueous solution with a volume fraction of 75% are mixed at a solid-liquid ratio of 1 g: 120 mL, and ultrasonically extracted at a temperature of 40 °C for 30 min. After filtration, a honeysuckle polyphenol extract is obtained.

[0053] (2) Extraction of honeysuckle saponins

[0054] Honeysuckle (the origin of honeysuckle is Henan, Shandong, Hebei or Hunan) is pulverized and sieved through a 80-mesh sieve to obtain honeysuckle powder. Weigh 5 g of honeysuckle powder, set the temperature at 60 °C, the pressure at 20 MPa, the flow rate of the 65% ethanol entrainer at 0.5 mL / min, and the CO2 flow rate at 2 mL / min. Extract and collect for 1.5 h to obtain a honeysuckle saponin extract.

[0055] (3) Analysis of α-glucosidase activity

[0056] Weigh a certain amount of honeysuckle polyphenol extract (the origin of honeysuckle is Henan, Shandong, Hebei or Hunan), and use 0.1 M sodium phosphate buffer to prepare a polyphenol stock solution of 1 mg / mL, which is diluted into several concentrations of 0.5 mg / mL, 0.25 mg / mL, 0.1 mg / mL, and 0.01 mg / mL, denoted as the sample group.

[0057] Weigh a certain amount of honeysuckle saponin extract (the origin of honeysuckle is Henan, Shandong, Hebei or Hunan), and use 0.1 M sodium phosphate buffer to prepare a saponin stock solution of 1 mg / mL, which is diluted into several concentrations of 0.5 mg / mL, 0.25 mg / mL, 0.1 mg / mL, and 0.01 mg / mL, denoted as the sample group.

[0058] The experiment is divided into a blank group, a sample control group and a sample group. Each reactant is added to a 96-well plate according to the dosage in Table 1, with 3 parallels in each group. The inhibitory effects of honeysuckle polyphenols and saponins on α-glucosidase activity are measured. The results are shown in Figure 1 、 Figure 2 .

[0059] Table 1 Dosage of each reactant during the determination of α-glucosidase activity

[0060]

[0061] From Figure 1 、 Figure 2It can be seen that the inhibitory effect of saponins in honeysuckle from Hunan on α-glucosidase activity is significantly higher than that of polyphenols. Therefore, in this example, saponins from honeysuckle in Hunan are used as raw materials to prepare hypoglycemic powder sheets of honeysuckle.

[0062] This example provides a method for preparing low-bitter hypoglycemic powder sheets, which includes the following steps:

[0063] (1) Preparation of honeysuckle saponin inclusion complex

[0064] Take 100 g of honeysuckle from Hunan, and use the supercritical fluid extraction method to extract honeysuckle saponin solution at a temperature of 60 °C, a pressure of 20 MPa, and with 65% ethanol as the entrainer. After the honeysuckle saponin solution is concentrated under reduced pressure and freeze-dried, 10 g of honeysuckle saponins are obtained.

[0065] Add 10 mg of neohesperidin dihydrochalcone to 10 g of honeysuckle saponins and mix evenly. Then add 2500 mL of chitosan solution with a pH of 5.8 and a concentration of 0.2 mg / mL and encapsulate for 12 h. After the inclusion solution is concentrated under reduced pressure and freeze-dried, 10.51 g of honeysuckle saponin inclusion complex is obtained.

[0066] (2) Preparation of low-bitter hypoglycemic powder sheets

[0067] Accurately weigh 50 g of sweet potato starch, add 150 mL of citric acid-sodium citrate buffer solution (0.1 mol / L), adjust the pH to 4.5, stir evenly, add 4.5 mL of pullulanase with a concentration of 2000 U / mL, that is, the addition amount of pullulanase is 180 U / g. After stirring evenly, react at a constant temperature of 55 °C with shaking for 12 h, and after drying, 50 g of enzymatically hydrolyzed sweet potato starch is obtained;

[0068] Take 4.7 g of honeysuckle saponin inclusion complex, add 25.3 g of enzymatically hydrolyzed sweet potato starch to it, mix evenly, then add 14.8 g of ground soybean residue passed through a 100-mesh sieve, add 55.2 g of water and stir evenly. When the gelatinization temperature is 60 °C, spin and steam the paste for 8 min, tear off the cooked powder sheet, drain the water, and after refrigeration and drying treatments, 45.2 g of low-bitter hypoglycemic powder sheets are obtained.

[0069] The actual addition amount of saponins is the content of saponins in the honeysuckle saponin inclusion complex. In this example, 4.7 g of honeysuckle saponin inclusion complex is taken, and the actual addition amount of saponins = 4.7×10÷10.51 = 4.47 (g).

[0070] Example 1-2

[0071] The difference between this example and Example 1-1 is that the addition amount of soybean residue is 0%, and the others are the same as in Example 1-1.

[0072] Example 1-3

[0073] The difference between this example and Example 1-1 is that the addition amount of okara is 5%, and the others are the same as Example 1-1.

[0074] Example 1-4

[0075] The difference between this example and Example 1-1 is that the addition amount of okara is 15%, and the others are the same as Example 1-1.

[0076] Example 1-5

[0077] The difference between this example and Example 1-1 is that the addition amount of okara is 20%, and the others are the same as Example 1-1.

[0078] Test the texture and GI value of the low-bitter hypoglycemic powder sheets prepared in Examples 1-1 to 1-5. The method is as follows:

[0079] Texture test method for powder sheets: Use a texture analyzer to test the hardness, chewiness, viscosity, etc. of the powder sheets. Cut the powder sheets into about 7×7 cm in size, take them out after 3 min in a boiling water pot, rinse with cold running water for 3 s, lay them flat on the texture analyzer, start the machine, adjust the height for 10 min, adjust the deformation amount to 25%, adjust the test speed to 0.6 mm / s, the probe load is 0.1 g, and the return speed is 0.5 mm / s. Complete the test of the powder sheets through 2 penetrations. Each penetration process includes two stages of pressing down and retracting, and the number of cycles is 3 times to obtain the data.

[0080] GI value test method for powder sheets: The GI value can reflect the impact of food intake on the blood glucose rising speed. In this application, first hydrolyze the powder sheets, calculate the hydrolysis index (HI) of the powder sheets, and then calculate the GI of the powder sheets according to the formula pGI = 39.71 + 0.549HI.

[0081] Among them, the hydrolysis method includes: Add 46.68 mL of distilled water to 5 g of powder sheet powder passed through a 100-mesh sieve, mix according to a ratio of 1:1.71, then add 26 mL of simulated intestinal fluid, 0.04 mL of 0.3 M CaCl2 solution, 0.15 mL of 1 mol / L NaOH solution, and 1.31 mL of distilled water, and stir at 600 rpm for 25 min. Then add amyloglucosidase (0.2 mL of amyloglucosidase solution / 1 g of sample powder) and 7.5 mL of enzyme solution, adjust the pH to 6.0 with 1 M HCl, shake in a 37°C water bath, then take 0.1 mL of the suspension and incubate for 0, 30, 60, 90, 120, 180 min, then add 1.4 mL of 99% ethanol to stop the enzymatic reaction, then centrifuge at 3000 r / min for 10 min, and use the DNS method to determine the reducing sugar content. Among them, after 30 min and 120 min of intestinal digestion, measure the content of rapidly digestible starch and slowly digestible starch respectively, and measure the content of resistant starch after 180 min.

[0082] Resistant starch content ratio = undigested starch glucose equivalent / total starch glucose equivalent =

[0083] 1 - undigested starch glucose equivalent within 180 min / starch glucose equivalent

[0084] Rapidly digestible starch content ratio = digested starch glucose equivalent within 30 min / starch glucose equivalent

[0085] Slowly digestible starch content ratio = digested starch glucose equivalent within 120 min / starch glucose equivalent

[0086] Among them, HI (hydrolysis index) = area under the hydrolysis curve of each sample (ACU sample) / area of white bread (ACU white bread).

[0087] Drawing of the starch hydrolysis curve: The starch digestibility is represented by the percentage of starch hydrolyzed at different times. The hydrolysis curve is drawn with the percentage of hydrolyzed starch as the vertical axis and time as the horizontal axis.

[0088] Starch hydrolysis curve:

[0089] C = C∞(1 - e-kt),

[0090] C is the degree of hydrolysis at each time point,

[0091] C∞ is the maximum degree of hydrolysis,

[0092] k is the kinetic constant.

[0093] The texture and GI value test results of the low - bitterness hypoglycemic powder skins prepared in Examples 1 - 1 to 1 - 5 are shown in Tables 2 and 3. It can be seen from Table 2 that the addition ratio of soybean dregs has a greater impact on the hardness and chewiness indexes of the powder skins. Specifically, a small amount of soybean dregs added will increase the hardness and chewiness of the powder skins, but adding too much will cause a decrease in hardness and chewiness and an increase in viscosity due to the water - absorption of soybean dregs. When the soybean dreg content is 10%, the powder skin has appropriate hardness, the best chewiness, and low viscosity, and the powder skin quality is excellent. It can be seen from Table 3 that adding different concentrations of soybean dregs can reduce the GI value of the powder skins, and the reduction of the GI value is significantly correlated with the increase in dietary fiber and the slowdown of the digestion rate. The powder skin without added soybean dregs is a medium - GI powder skin, and the powder skin with more than 10% soybean dregs added is a low - GI powder skin. It can be seen that the GI value of the powder skin of the present invention is 40 - 55, which can better delay the rise of blood sugar.

[0094] Table 2 Influence of soybean dreg addition ratio on the texture of powder skins

[0095]

[0096] Table 3 Influence of soybean dreg addition ratio on the GI value of powder skins

[0097] Soybean residue addition amount GI value Examples 1-2 0% soybean residue 63.25±0.36 Examples 1-3 5% soybean residue 55.24±0.08 Examples 1-1 10% soybean residue 45.23±0.13 Examples 1-4 15% soybean residue 40.21±0.18 Examples 1-5 20% soybean residue 40.19±0.11

[0098] The sensory evaluation of the vermicelli prepared in Examples 1-1 to 1-5 was carried out by the following method: After boiling the prepared vermicelli for 5 minutes, 20 sensory evaluators were invited to conduct sensory evaluation according to Table 3. The key evaluation aspects included appearance traits, odor, taste, toughness, and tissue state. The results are shown in Figure 6 , and it can be seen from Figure 6 that the quality of the vermicelli is the best when the soybean residue content is 10%. The vermicelli is flat and smooth, retaining both good chewiness and a smooth taste, and the sensory score is as high as over 90 points.

[0099] The digestive characteristics of the vermicelli prepared in Examples 1-1 to 1-5 were analyzed, and the results are shown in Figure 7 , and it can be seen from Figure 7 that when 0% - 15% of soybean residue is added, the content of rapidly digestible starch in the vermicelli shows a decreasing trend, while the content of resistant starch shows an increasing trend. The addition of soybean residue can improve the digestive performance of the vermicelli to a certain extent.

[0100] Examples 2-1 to 2-8

[0101] The difference between Examples 2-1 to 2-8 and Example 1-1 is the addition amount of debranching enzyme. Specifically, 50 g of sweet potato starch was accurately weighed and 150 mL of citric acid-sodium citrate buffer solution (0.1 mol / L) was added. The pH was adjusted to 4.5 and stirred evenly. 0 mL, 0.5 mL, 1 mL, 1.5 mL, 2.5 mL, 3.5 mL, 5 mL, and 6 mL of debranching enzyme with a concentration of 2000 U / mL were added respectively, that is, the addition amounts of debranching enzyme were 0 U / g, 20 U / g, 40 U / g, 60 U / g, 100 U / g, 140 U / g, 200 U / g, and 240 U / g respectively. After stirring evenly, the reaction was carried out at a constant temperature of 55 °C with shaking for 12 h, and then dried to obtain enzymatically hydrolyzed sweet potato starch with different degrees of hydrolysis. The others were the same as in Example 1-1.

[0102] The amylose content of the enzymatically hydrolyzed sweet potato starch with different degrees of hydrolysis in Examples 2-1 to 2-8 was measured, including the following steps:

[0103] (1) Method for drawing the amylose standard curve

[0104] Prepare 5 standard starch sample solutions with concentrations of (0.5mg / mL, 1.0mg / mL, 1.5mg / mL, 2.0mg / mL, 2.5mg / mL). Take 5 mL of the known amylose standard solution and place it in a 100 mL volumetric flask. Then add 1 mL of 1mol / L acetic acid, 50 mL of distilled water, and 1 mL of iodine reagent. Make up the volume to 100 mL with water and let it stand for 8 min. Detect the known standard sample with an amylose analyzer and draw an amylose standard curve. The amylose standard curve is shown in Figure 3 .

[0105] (2) Determination of the amylose content in enzymatically hydrolyzed sweet potato starch

[0106] Accurately weigh 0.10 g of enzymatically hydrolyzed sweet potato starch, moisten the sample with 1 mL of anhydrous ethanol, then add 9 mL of 1mol / L sodium hydroxide solution and heat it in a boiling water bath for 8 min. Immediately cool it in cold water and make up the volume to 100 mL with water. Take 5 mL of the sample solution to be measured and place it in a 100 mL volumetric flask. Add 5 mL of 0.09mol / L sodium hydroxide solution, then successively add 1 mL of 1mol / L acetic acid, 50 mL of distilled water, and 1 mL of iodine reagent. Make up the volume to 100 mL with water and let it stand for 8 min. Use an amylose analyzer to determine the amylose content. The results are shown in Table 5.

[0107] As can be seen from Table 5, adding different concentrations of debranching enzyme can increase the amylose content in sweet potato starch. The amylose content has increased by 1.97% - 8.42% compared with sweet potato starch without adding debranching enzyme.

[0108] Carry out sensory evaluation on the starch noodles prepared in Examples 2-1 to 2-8. The method is as follows: After boiling the prepared starch noodles for 5 min, ask 20 sensory evaluators to conduct sensory evaluation according to Table 4. Focus on evaluating 5 aspects: appearance traits, odor, taste, toughness, and tissue state. The results are shown in Table 5. As can be seen from Table 5, adding different concentrations of debranching enzyme can improve the sensory quality of the starch noodles. The taste and toughness are improved most significantly, which is related to the chewiness and hardness in texture. Among them, the starch noodles with 180 U / g addition have the best quality, being thin and uniform, transparent and smooth, chewy, and of moderate hardness.

[0109] Table 4 Starch Noodle Sensory Evaluation Table

[0110]

[0111] Table 5 Effects of Debranching Enzyme Addition Amount on the Amylose Content and Sensory Properties of Starch Noodles

[0112]

[0113] Analyze the digestion characteristics of the starch noodles prepared in Examples 2-1 to 2-8, including the following steps:

[0114] (1) Draw a glucose standard curve

[0115] Accurately measure 0 mL, 0.2 mL, 0.4 mL, 0.6 mL, 0.8 mL, 1.0 mL, 1.2 mL, 1.4 mL, and 1.6 mL of glucose standard solution (concentration 1 mg / mL) into 9 20-mL graduated test tubes. Add water to each test tube to 2 mL, then add 1.5 mL of DNS reagent to each test tube. After shaking well, place in a boiling water bath and heat for 5 min, then cool to room temperature in cold water. Make up the volume to 50 mL with water. Using the glucose addition of 0 mL as the blank control, measure the absorbance at 540 nm for different glucose concentrations. Using the mass of glucose (mg) as the abscissa and the absorbance value at 540 nm as the ordinate, draw a glucose standard curve. The glucose standard curve is shown in Figure 4 .

[0116] (2) Determine the total starch content of the starch noodles prepared in Examples 2-1 to 2-8

[0117] Crush the prepared starch noodles through a 100-mesh sieve. Then take 1 g of the starch noodle powder and place it in a beaker containing 15 mL of water. Add 10 mL of HCl solution and mix well. Place in a boiling water bath and heat for 30 min. Add 1 drop of I-KI to the mixture to check if the starch is completely hydrolyzed. After complete hydrolysis, add 1 drop of phenolphthalein solution to the beaker, then neutralize with 10% NaOH solution. Make up the volume to 100 mL with water, and then use the DNS method to determine the total glucose equivalent in the sample and convert it to the content of reducing sugar.

[0118] (3) Digest and hydrolyze the starch noodles prepared in Examples 2-1 to 2-8

[0119] The prepared powder skin was crushed and then passed through a 100-mesh sieve. 46.68 mL of distilled water was added to 5 g of the powder skin powder passed through a 100-mesh sieve, and they were mixed at a ratio of 1:1.71. Then, 26 mL of simulated intestinal fluid, 0.04 mL of 0.3 M CaCl2 solution, 0.15 mL of 1 mol / L NaOH solution, and 1.31 mL of distilled water were added, and the mixture was stirred at 600 rpm for 25 min. Subsequently, amyloglucosidase (0.2 mL of amyloglucosidase solution / 1 g of sample powder) and 7.5 mL of enzyme solution were added, and the pH was adjusted to 6.0 with 1 M HCl. The mixture was shaken in a water bath at 37 °C. Then, 0.1 mL of the suspension was taken and incubated for 0, 30, 60, 90, 120, and 180 min. Then, 1.4 mL of 99% ethanol was added to stop the enzymatic reaction, and then the mixture was centrifuged at 3000 r / min for 10 min. The content of reducing sugar was determined by the DNS method. Among them, after 30 min and 120 min of intestinal digestion, the contents of rapidly digestible starch and slowly digestible starch in the powder skin were measured respectively, and the content of resistant starch in the powder skin was measured after 180 min.

[0120] Proportion of resistant starch content = Undigested starch glucose equivalent / Total starch glucose equivalent =

[0121] 1 - Digested starch glucose equivalent within 180 min / Starch glucose equivalent;

[0122] Proportion of rapidly digestible starch content = Digested starch glucose equivalent after 30 min / Starch glucose equivalent;

[0123] Proportion of slowly digestible starch content = Digested starch glucose equivalent after 120 min / Starch glucose equivalent;

[0124] (4) Determination of reducing sugar content in the powder skin of Examples 2 - 1 to 2 - 8 by DNS method

[0125] Accurately measure 1.0 mL of the hydrolyzed starch samples at various degrees in (2) and (3) of the powder skin digestion characteristics analysis and place them in a test tube. Add 1.0 mL of distilled water and 1.5 mL of DNS reagent to the test tube. Then, place the test tube in a boiling water bath for five minutes and immediately cool it to room temperature with running water. Transfer it to a beaker, add 21.5 mL of distilled water, mix well, and measure the absorbance of each tube according to the same operation when making the standard curve, calculate the reducing sugar content, and calculate the percentage content of total sugar and reducing sugar in the powder skin of Examples 2 - 1 to 2 - 8 according to the following formula. The results are shown in Figure 5 .

[0126] Reducing sugar % = Milligrams of reducing sugar × Sample dilution factor / Sample weight × 100;

[0127] Total sugar content % = Milligrams of reducing sugar after hydrolysis × Sample dilution factor / Sample weight × 100;

[0128] Total starch content (%) = dextrose equivalent (%) × 0.9;

[0129] It can be seen from Figure 5 that when the addition amount of debranching enzyme is 140 U / g, 180 U / g, and 200 U / g, the resistant starch content of the vermicelli is relatively high, the rapidly digestible starch content is relatively low, and the slowly digestible starch content is relatively high, which greatly reduces the rising speed of blood sugar. Therefore, the vermicelli prepared in this application can greatly reduce the rising speed of blood sugar, stabilize postprandial blood sugar, and the taste of the vermicelli is relatively good.

[0130] Comparative Example 1

[0131] The difference between this comparative example and Example 1-1 is that honeysuckle saponin is not treated, and honeysuckle saponin is used to replace the honeysuckle saponin inclusion complex in Example 1-1 to prepare vermicelli. The prepared vermicelli has the same bitterness value as that in Example 1-1, and the addition amount of honeysuckle saponin is only 0.3 g, and the others are the same as those in Example 1-1.

[0132] Comparative Example 2

[0133] The difference between this comparative example and Example 1-1 is that in step (1), the chitosan solution inclusion is omitted, and a mixture prepared by mixing neohesperidin dihydrochalcone and honeysuckle saponin is used to replace the honeysuckle saponin inclusion complex in Example 1-1. Specifically: 20 mg of neohesperidin dihydrochalcone is added to 10.49 g of honeysuckle saponin and mixed evenly. After freeze-drying treatment, 10.51 g of honeysuckle saponin mixture is obtained.

[0134] Take 1.5 g of honeysuckle saponin mixture, add 25.3 g of enzymatically hydrolyzed sweet potato starch thereto, mix evenly, then add 14.8 g of soybean bean dregs pulverized and sieved through 100 meshes, add 55.2 g of water and stir evenly. At a gelatinization temperature of 60 °C, spin-evaporate the paste for 8 min, tear off the cooked vermicelli, drain the water, and after refrigeration and drying treatment, 42.8 g of low-bitterness hypoglycemic vermicelli is obtained. The others are the same as those in Example 1-1, and the bitterness value of the prepared vermicelli is 1.

[0135] Comparative Example 3

[0136] The difference between this comparative example and Example 1-1 is that in step (1), neohesperidin dihydrochalcone is omitted, and a chitosan solution is used to include honeysuckle saponin to prepare inclusion complex 1 to replace the honeysuckle saponin inclusion complex in Example 1-1. Specifically: 2500 mL of chitosan solution with a pH of 5.8 and a concentration of 0.2 mg / mL is added to 10.01 g of honeysuckle saponin for inclusion for 12 h. After the inclusion liquid is concentrated under reduced pressure and freeze-dried, inclusion complex 1, 10.51 g, is obtained.

[0137] Take 1.26 g of the inclusion complex 1, add 25.3 g of enzymatically hydrolyzed sweet potato starch thereto, mix evenly, then add 14.8 g of soybean bean dregs that have been pulverized and passed through a 100-mesh sieve, add 55.2 g of water and stir evenly. At a gelatinization temperature of 60 °C, perform rotary evaporation for 8 min, tear off the cooked starch sheets, drain the water, and after refrigeration and drying treatments, obtain 42.9 g of low-bitter hypoglycemic starch sheets. The others are the same as in Example 1-1, and the bitterness value of the prepared starch sheets is 1.

[0138] Comparative Example 4

[0139] The difference between this comparative example and Example 1-1 lies in that the inclusion process in step (1) is different. Specifically, first add 10 mg of neohesperidin dihydrochalcone to 2500 mL of a chitosan solution with a pH of 5.8 and a concentration of 0.2 mg / mL to form a blend solution, and then add 10 g of lonicera saponin to the blend solution for inclusion to obtain 10.51 g of inclusion complex 2.

[0140] Take 1.05 g of the inclusion complex 2, add 25.3 g of enzymatically hydrolyzed sweet potato starch thereto, mix evenly, then add 14.8 g of soybean bean dregs that have been pulverized and passed through a 100-mesh sieve, add 55.2 g of water and stir evenly. At a gelatinization temperature of 60 °C, perform rotary evaporation for 8 min, tear off the cooked starch sheets, drain the water, and after refrigeration and drying treatments, obtain 42.3 g of low-bitter hypoglycemic starch sheets. The others are the same as in Example 1-1, and the bitterness value of the prepared starch sheets is 1.

[0141] According to the compositions of Example 1-1 and Comparative Examples 1 to 4, prepare their hypoglycemic components respectively, and use the sensory evaluation method to test the bitterness values of the hypoglycemic components of Example 1-1 and Comparative Examples 1 to 4. The specific method is as follows: dissolve the hypoglycemic components in water to prepare a test solution with a concentration of 10 mg / mL, pour 10 mL of the test solution into the mouth and soak for 10 s, tilt the head back, let the test solution soak the throat area twice, spit out, and gargle. There should be an interval of more than 3 min between each sample. The bitterness evaluation score is 0 to 12 points, and the test results are shown in Table 6.

[0142] Table 6 Bitterness content table of the hypoglycemic components of Example 1-1 and Comparative Examples 1 to 4

[0143] Hypoglycemic component Bitterness value Bitterness value inhibition rate Examples 1-1 Lonicera japonica saponin inclusion complex 1.5 80％ Comparative example 1 Lonicera japonica saponin 7.6 -- Comparative example 2 Lonicera japonica saponin mixture 3.9 49％ Comparative example 3 Inclusion complex 1 4.1 46％ Comparative example 4 Inclusion complex 2 4.2 45％

[0144] As can be seen from Table 6, the bitterness value of lonicera saponin is 7.6. In Example 1-1, the bitterness of the lonicera saponin inclusion complex obtained by first mixing lonicera saponin evenly with neohesperidin dihydrochalcone and then adding it to the chitosan solution for inclusion is greatly reduced, and the bitterness value is 1.5. The bitterness of lonicera saponin is reduced from a strong bitterness to hardly perceptible, and the bitterness inhibition rate is as high as 80%, and the bitterness inhibition effect is good.

[0145] In Comparative Example 2, chitosan was not added, and only neohesperidin dihydrochalcone and honeysuckle saponin were blended to inhibit bitterness. The bitterness of honeysuckle saponin was reduced from strong bitterness to weak bitterness, with a bitterness value of 3.9 and a bitterness inhibition rate of 49%, and the bitterness inhibition effect was poor.

[0146] In Comparative Example 3, neohesperidin dihydrochalcone was not added, and only chitosan was used to encapsulate honeysuckle saponin. The bitterness of honeysuckle saponin was reduced from strong bitterness to weak bitterness, with a bitterness value of 4.1 and a bitterness inhibition rate of 46%, and the bitterness inhibition effect was poor.

[0147] In Comparative Example 4, a blended solution of neohesperidin dihydrochalcone and chitosan was used as the encapsulation solution to encapsulate honeysuckle saponin, and the bitterness was reduced. The bitterness of honeysuckle saponin was reduced from strong bitterness to weak bitterness, with a bitterness value of 4.2 and a bitterness inhibition rate of 45%, and the bitterness inhibition effect was poor.

[0148] The bitterness values of the vermicelli prepared in Example 1-1 and Comparative Examples 1 to 4 were measured, and the test method was as follows:

[0149] The hypoglycemic vermicelli powder passed through a 100-mesh sieve after pulverization was dissolved in water to prepare a test solution with a concentration of 10 mg / mL. 10 mL of the test solution was poured into the mouth and infiltrated for 10 s, the head was tilted back, and the test solution was allowed to infiltrate the throat area twice, then spit out and rinsed. The interval between each sample was more than 3 min, and the bitterness evaluation score was 0-12 points. The test results are shown in Table 7.

[0150] The inhibitory degree of the vermicelli prepared in Example 1-1 and Comparative Examples 1 to 4 on α-glucosidase was tested, and the test method was as follows:

[0151] 10 mg of the low-bitterness hypoglycemic vermicelli powder passed through a 100-mesh sieve was weighed and prepared into a vermicelli mother liquor with a concentration of 1 mg / mL with 0.1 M sodium phosphate buffer solution. The inhibitory effect of the low-bitterness hypoglycemic vermicelli on α-glucosidase activity was measured. The test results are shown in Table 7.

[0152] Table 7 Performance test results of the vermicelli prepared in Example 1-1 and Comparative Examples 1 to 4

[0153]

[0154] As can be seen from Table 7, when the bitterness value of the low-bitterness hypoglycemic powder prepared in Example 1-1 is 1, the actual addition amount of saponin can reach 4.47 g, and the mass ratio of the actual addition amount of saponin to the powder quality is 9.890:100. However, in Comparative Example 1, honeysuckle saponin was directly added, and the addition amount of saponin was only 0.3 g, but the bitterness value of the powder reached 1. It can be seen that the inclusion treatment of saponin in this application can significantly reduce the bitter taste of saponin, significantly increase the addition amount of saponin in the powder, and thus significantly improve the hypoglycemic activity of the powder. From the actual addition amount of saponin in Comparative Examples 2-4 and the bitterness values of the prepared powders, it can be seen that whether chitosan or neohesperidin dihydrochalcone is omitted, or the blending method in the inclusion process is changed, the actual addition amount of saponin in the powder with a bitterness value of 1 cannot reach that in Example 1-1. This shows that the inclusion process of first mixing saponin with neohesperidin dihydrochalcone evenly and then adding chitosan solution for inclusion can exert the synergistic effect of neohesperidin dihydrochalcone and chitosan in reducing the bitter taste of saponin, increase the addition amount of saponin in the powder, and thus improve the hypoglycemic activity of the powder. It shows that there is a synergistic relationship in bitterness inhibition among the internal raw materials of the hypoglycemic components of the present invention under a specific inclusion process. The above shows that through a reasonable formula and production process, the powder can achieve the purpose of not only increasing the content of healthy and nutritional components and hypoglycemic activity in the powder, but also having no bad taste such as bitter taste.

[0155] Comparative Examples 5-1 to 5-4

[0156] The composite starch was prepared by compounding sweet potato starch and pea starch with a relatively high amylose content according to the mass ratio in Table 8. The amylose content in the composite starch is relatively high.

[0157] In this comparative example, the composite starch was used to replace the enzymatically hydrolyzed sweet potato starch in Example 1-1 to make the powder, and the others were the same as in Example 1-1. The texture analysis of the powder prepared in this comparative example and Example 1-1 is shown in Table 8.

[0158] Table 8 Texture data table of powders with different formulations

[0159]

[0160] As can be seen from Table 8, with the increase in the addition amount of pea starch, the chewiness of the prepared powder increases and the viscosity weakens, but the quality of the powder prepared in Example 1-1 is better.

[0161] It should be noted that in this text, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprising", "including" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements not only includes those elements, but also includes other elements not expressly listed, or further includes elements inherent to such process, method, article or device. Without further limitation, an element defined by the statement "comprising an..." does not exclude the existence of additional identical elements in the process, method, article or device comprising the said element.

[0162] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

[0163] The present invention illustrates the detailed process flow of the present invention through the above embodiments, but the present invention is not limited to the above detailed process flow, that is, it does not mean that the present invention must rely on the above detailed process flow to be implemented. Those skilled in the art should understand that any improvement to the present invention, equivalent replacement of the raw materials of the products of the present invention, addition of auxiliary components, selection of specific methods, etc. all fall within the protection scope and the disclosure scope of the present invention.

Claims

1. A low-bitterness hypoglycemic powder skin, characterized in that, Comprising the following components in mass ratio: Enzymatically hydrolyzed starch 15 - 26%; Hypoglycemic component 4 - 15%; Dietary fiber 5 - 15%; Water 55 - 65%; The hypoglycemic component includes saponin substances, and the saponin substances are selected from any one of honeysuckle saponin, tribulus saponin, ginsenoside, black onion saponin, sea cucumber saponin, gynostemma saponin and momordica charantia saponin.

2. The low-bitter hypoglycemic powder skin according to claim 1, characterized in that, The hypoglycemic component includes saponin inclusion compound.

3. The low-bitter hypoglycemic powder skin according to claim 2, characterized in that, The saponin inclusion compound includes saponin, neohesperidin dihydrochalcone, chitosan, and the mass parts of the saponin, neohesperidin dihydrochalcone, and chitosan are: Saponin 5 - 15 parts; Neohesperidin dihydrochalcone 0.001 - 0.015 parts; Chitosan 0.1 - 1 part.

4. The low-bitter hypoglycemic powder skin according to claim 2, wherein The preparation method of the saponin inclusion compound includes first blending saponin and neohesperidin dihydrochalcone to obtain a mixture, and then encapsulating the mixture with a chitosan solution having a pH of 5 - 6 and a concentration of 0.1 - 1 mg / mL.

5. The low-bitter hypoglycemic powder skin according to claim 4, characterized in that The encapsulation time is 10 - 14 h. After encapsulation, the saponin inclusion compound is obtained by vacuum concentration and freeze-drying.

6. The low-bitter hypoglycemic powder skin according to claim 2, characterized in that, The saponin inclusion compound is selected from honeysuckle saponin inclusion compound.

7. The low-bitter hypoglycemic powder skin according to claim 1, characterized in that The enzymatically hydrolyzed starch is selected from any one of enzymatically hydrolyzed sweet potato starch, enzymatically hydrolyzed mung bean starch, enzymatically hydrolyzed millet starch, enzymatically hydrolyzed potato starch, enzymatically hydrolyzed sweet potato starch, enzymatically hydrolyzed pea starch, enzymatically hydrolyzed broad bean starch, enzymatically hydrolyzed euryale ferox starch, enzymatically hydrolyzed arrowhead starch, enzymatically hydrolyzed lily starch, enzymatically hydrolyzed poria cocos starch, enzymatically hydrolyzed arenaria balansae starch, enzymatically hydrolyzed polygonum multiflorum starch and enzymatically hydrolyzed water chestnut starch; The dietary fiber is selected from any one of soybean bean dregs, wheat bran or konjac dietary fiber β-glucan.

8. The low-bitter hypoglycemic powder skin according to claim 1, characterized in that The enzyme used for the enzymatically hydrolyzed starch is debranching enzyme, and the addition amount of the debranching enzyme in the starch is 140 - 200 U / g.

9. A preparation method of the low-bitter hypoglycemic powder skin according to any one of claims 1 to 8, characterized in that, Comprising the following steps: (1) Prepare saponin inclusion compound Add neohesperidin dihydrochalcone to saponin, mix evenly to obtain a mixture, and then add a chitosan solution to the mixture for encapsulation to obtain a saponin inclusion compound; (2) Prepare low-bitter hypoglycemic powder skin Weigh starch, enzymatically hydrolyze it with debranching enzyme to obtain enzymatically hydrolyzed starch, add the enzymatically hydrolyzed starch to the saponin inclusion compound, mix evenly, then add the dietary fiber and water, stir evenly, when the gelatinization temperature is 50 - 70 °C, spin and steam for 5 - 10 min, tear off the cooked powder skin, drain the water, and after refrigeration and drying treatment, obtain low-bitter hypoglycemic powder skin.

10. The preparation method of a low-bitter hypoglycemic powder skin according to claim 9, characterized in that, The mass percentages of the saponin inclusion compound, enzymatically hydrolyzed starch, dietary fiber, and water are:

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