Mixed bean probiotic cell powder as well as preparation method and application thereof

Abstract

The invention discloses mixed bean probiotic cell powder as well as a preparation method and application thereof. The mixed bean probiotic cell powder is prepared by the following steps: performing high-pressure steam treatment on peeled mixed bean grains at 100-121 DEG C for 15-35 minutes; and then freeze-drying and grinding to obtain the product. The mixed bean cell powder prepared by the invention shows greater potential in the aspect of developing mixed bean functional food for improving blood glucose control, maintaining intestinal steady state and promoting long-term intestinal health, and has important guiding significance in scientifically guiding the processing of mixed bean whole food and developing functional mixed bean health products.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a mixed bean probiotic cell powder, its preparation method, and its application. Background Technology

[0002] Legumes are rich in slow-digesting starch and resistant starch, and have a low glycemic response index. They can effectively reduce the risk of chronic diseases such as type II diabetes and obesity. They can also enter the colon and be utilized by microorganisms, improving the structure of the gut microbiota and further improving the body's metabolic regulation.

[0003] Due to their poor palatability and the presence of anti-nutritional factors such as phytic acid and enzyme inhibitors, mixed beans typically require soaking and heat processing to improve taste and enhance the bioavailability of nutrients. However, during heat processing, factors such as temperature, pressure, and moisture can damage the structure of mixed beans, affecting the structure and content of resistant starch, and consequently impacting the proliferation of beneficial bacteria in the colon. Furthermore, heat processing may also damage cell walls and subcellular structures, affecting the bioavailability of starch by enzymes, thereby influencing the rate, extent, and fermentation rate of starch digestion in mixed bean cells. Summary of the Invention

[0004] Based on this, the purpose of the present invention is to provide a method for preparing a mixed bean probiotic cell powder. The mixed bean probiotic cell powder prepared by this method has a slow fermentation rate, and during the fermentation process, it is conducive to enriching beneficial bacteria and maintaining the stability of the microbial community, thus having a better probiotic effect.

[0005] The specific technical solutions for achieving the above-mentioned objectives are as follows.

[0006] In a first aspect, the present invention provides a method for preparing a mixed bean probiotic cell powder, comprising the following steps:

[0007] (1) The peeled mixed bean seeds are subjected to high-pressure steam treatment at a temperature of 100 ℃~121 ℃ and for a time of 15 min~35 min.

[0008] (2) Collect the mixed bean seeds from step (1), freeze-dry them, and crush them to obtain the product.

[0009] In a second aspect, the present invention provides a mixed bean probiotic cell powder prepared by the above-described preparation method.

[0010] A third aspect of the present invention provides the application of the above-mentioned mixed bean probiotic cell powder in the preparation of low glycemic index foods, foods that promote intestinal homeostasis, and / or foods that promote intestinal health.

[0011] After extensive experimentation, the inventors of this invention discovered that during the maturation process of mixed bean cell powder, by subjecting peeled mixed beans to high-pressure steam treatment at a certain temperature for a certain period of time, followed by freeze-drying and crushing, the resulting mixed bean cell powder can better maintain the content of resistant starch, which is beneficial to the proliferation of beneficial bacteria in the colon and promotes intestinal health.

[0012] The mixed bean cell powder prepared by this invention has a relatively slow fermentation rate. On the one hand, it maintains a slow and relatively uniform gas production curve within 24 hours of fermentation, and the glycolysis of its cell substrate is more likely to be delayed to the distal colon. On the other hand, it maintains a relatively stable acid production rate throughout the fermentation process, and the concentrations of acetic acid, propionic acid and butyric acid are high after 24 hours of fermentation, which has good probiotic effects.

[0013] In addition, the mixed bean cell powder prepared by this invention showed increased uniformity of microbial community and lower richness during fermentation, indicating that it has a good effect on stabilizing the microbial community structure, which is conducive to enriching beneficial bacteria and maintaining microbial community stability.

[0014] The mixed bean cell powder prepared by this invention shows greater potential in developing mixed bean functional foods that improve blood sugar control, maintain intestinal homeostasis, and promote long-term intestinal health. It has important guiding significance for the scientific processing of whole mixed bean foods and the development of functional mixed bean health products. Attached Figure Description

[0015] Figure 1 The in vitro digestion curves of starch in red kidney bean probiotic cell powder prepared through different heat processing methods are shown.

[0016] Figure 2 The gas production curves of red kidney bean probiotic cell powder prepared by different heat processing methods within 24 hours after in vitro digestion and fermentation.

[0017] Figure 3 This is a graph showing the production curves of short-chain fatty acids from the in vitro digestion and fermentation of red kidney bean probiotic cell powder prepared by different heat processing methods.

[0018] Figure 4 Optical micrographs of in vitro digestion precipitates of red kidney bean probiotic cell powder prepared by different heat processing methods.

[0019] Figure 5 The composition (phylum level) of intestinal flora of red kidney bean probiotic cell powder prepared by different heat processing after 24 h of in vitro digestion and fermentation.

[0020] Figure 6 A heatmap of gut microbiota composition after 24 hours of in vitro digestion and fermentation of red kidney bean probiotic cell powder prepared by different heat processing methods. The colors in the graph, from red to blue, represent abundance from high to low. Detailed Implementation

[0021] To facilitate understanding of the present invention, a more complete description will be provided below. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.

[0022] Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention. The term "and / or" as used in this invention includes any and all combinations of one or more of the associated listed items.

[0023] Unless otherwise specified, all examples were conducted under standard experimental conditions or as recommended in the manufacturer's instructions. All raw materials used were commercially available and readily available.

[0024] In some embodiments of the present invention, a method for preparing a mixed bean probiotic cell powder is disclosed, comprising the following steps:

[0025] (1) The peeled mixed bean seeds are subjected to high-pressure steam treatment at a temperature of 100 ℃~121 ℃ and for a time of 15 min~35 min.

[0026] (2) Collect the mixed bean seeds from step (1), freeze-dry them, and crush them to obtain the product.

[0027] In one embodiment, the temperature of the high-pressure steam treatment in step (1) is 110 ℃~121 ℃.

[0028] In one embodiment, the temperature of the high-pressure steam treatment in step (1) is 115 ℃~121 ℃.

[0029] In one embodiment, the temperature of the high-pressure steam treatment in step (1) is 120 ℃~121 ℃.

[0030] In one embodiment, the high-pressure steam treatment time in step (1) is 25 min to 35 min.

[0031] In one embodiment, the high-pressure steam treatment time in step (1) is 30 min to 35 min.

[0032] In this invention, in step (3), the material can be crushed by gently pressing it with your hand; it cannot be rubbed or ground.

[0033] In one embodiment, the method for removing the skin of the mixed beans in step (1) includes the following steps: soaking the mixed beans in a salt solution and then peeling off the outer skin.

[0034] In one embodiment, the salt in the salt solution includes one or more of sodium carbonate, sodium bicarbonate, potassium carbonate, and potassium bicarbonate.

[0035] In one embodiment, the salt in the salt solution includes one or both of sodium carbonate and sodium bicarbonate.

[0036] In one embodiment, the salt solution is a mixed solution of sodium carbonate and sodium bicarbonate.

[0037] In one embodiment, the sodium carbonate in the mixed solution has a mass fraction of 0.4% to 0.6%, and the sodium bicarbonate has a mass fraction of 1.0% to 2.0%.

[0038] In one embodiment, the mass fraction of sodium carbonate in the mixed solution is 0.45% to 0.55%, and the mass fraction of sodium bicarbonate is 1.4% to 1.6%.

[0039] In one embodiment, the soaking time is 8 h to 12 h.

[0040] In one embodiment, the soaking time is 9 h to 11 h.

[0041] In one embodiment, the preparation method of the mixed bean probiotic cell powder includes the following steps:

[0042] (1) Soak the mixed beans in a mixed solution containing 0.4%~0.6% sodium carbonate and 1.0%~2.0% sodium bicarbonate for 8 h~12 h, and then peel off the outer skin;

[0043] (2) The peeled mixed beans are subjected to high-pressure steam treatment at a temperature of 120 ℃~121 ℃ and for a time of 30 min~35 min;

[0044] (3) Collect the mixed beans from step (2), freeze-dry them, crush them, and you will get the product.

[0045] In one embodiment, the mixed beans are one or more of the following: kidney beans, chickpeas, mung beans, red beans, peas, lentils, and broad beans.

[0046] In one embodiment, the mixed beans are red kidney beans.

[0047] In other embodiments of the present invention, the mixed bean probiotic cell powder prepared by the above preparation method is disclosed.

[0048] In other embodiments of the present invention, the application of the above-mentioned mixed bean probiotic cell powder in the preparation of low glycemic index foods, foods that promote intestinal homeostasis, and / or foods that promote intestinal health is disclosed.

[0049] In one embodiment, the low glycemic index food is a functional cereal food for preventing postprandial blood glucose abnormalities and chronic diseases caused by rapidly digestible starch.

[0050] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0051] Example 1: Preparation method of red kidney bean probiotic cell powder

[0052] Includes the following steps:

[0053] 1. Select plump red kidney beans with intact and glossy seed coats. Soak them in a mixed solution of 0.5% sodium carbonate and 1.5% sodium bicarbonate for 10 hours, then peel off the outer skin.

[0054] 2. Spread 100 g of peeled red kidney bean seeds evenly on a tray, place it in a pulsed vacuum sterilizer, set the temperature to 121 ℃ (corresponding to an atmospheric pressure of approximately 0.23 MPa), and the time to 35 min for high-pressure steam treatment.

[0055] 3. After the high-pressure steam treatment is completed, collect the red kidney bean seeds on the tray, freeze-dry them, press them by hand to crush them, pack them into bags and store them. This is the red kidney bean probiotic cell powder.

[0056] Example 2: Comparison of the effects of different heat processing treatments on the in vitro digestibility of starch in red kidney bean probiotic cell powder

[0057] Studying the in vitro digestibility of starch helps predict its postprandial glycemic response, providing scientific dietary guidance for patients with diabetes and obesity. This example uses whole red kidney bean probiotic cell powder (i.e., whole cotyledon cell powder, referred to as RAW in this paper) prepared without heat processing as a control. It compares the effects of different heat processing methods and conditions—high-pressure steam treatment (HPS) at different temperatures and times and steam explosion treatment (SE) at different pressures and times—on the component content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), as well as the digestion rate and degree of digestion fitted by a first-order kinetic model. The differences in the digestibility characteristics of intracellular starch in red kidney beans are compared from two dimensions: static component distribution and dynamic digestion process.

[0058] 1. Preparation of Red Kidney Bean Probiotic Cell Powder

[0059] ①The preparation method of RAW-red kidney bean probiotic cell powder is as follows: Select plump red kidney beans with intact and glossy seed coats. Soak them in a mixed solution of 0.5% sodium carbonate and 1.5% sodium bicarbonate for 10 hours, then peel off the outer skin. Place 100 g of peeled red kidney beans in excess deionized water at 60 ℃ and soak for 45 min at a constant temperature, while using a magnetic stir bar to keep the red kidney beans moving slowly. Gently crush the soaked red kidney beans with a mortar and pestle, then transfer them to a combination sieve and wash them thoroughly with flowing deionized water to facilitate their passage. Collect the solids on the 120-200 mesh sample sieve, then freeze-dry the sample, crush the seeds by hand, pack them in bags, and label them as RAW.

[0060] ② The preparation method of high-pressure steam treatment (HPS)-red kidney bean probiotic cell powder is as follows: Select plump red kidney beans with intact and glossy seed coats. Soak them in a mixed solution of 0.5% sodium carbonate and 1.5% sodium bicarbonate for 10 hours, then peel off the outer skin. Spread 100 g of peeled red kidney beans evenly on a tray and place it in a pulsed vacuum sterilizer. Set the temperature gradient to 100 ℃ (corresponding to an atmospheric pressure of approximately 0.10 MPa), 110 ℃ (corresponding to an atmospheric pressure of approximately 0.14 MPa), and 121 ℃ (corresponding to an atmospheric pressure of approximately 0.23 MPa), and the time gradient to 15 min, 25 min, and 35 min. Treat with the corresponding pulsed pressure. After treatment, collect the seeds on the tray, freeze-dry them, crush them by hand, bag them for storage, and label them as HPS.

[0061] ③ The preparation method of red kidney bean probiotic cell powder by steam explosion treatment (SE) is as follows: Select plump red kidney beans with intact and glossy seed coats. Soak them in a mixed solution of 0.5% sodium carbonate and 1.5% sodium bicarbonate for 10 hours, then peel off the outer skin. Spread 100 g of peeled red kidney beans evenly in a mesh metal container lined with damp gauze, seal it, and then place it into a long metal cylinder (stacked no more than 3 layers). Place the long metal cylinder into a fully calibrated steam explosion device, setting the pressure gradient to 0.3 MPa, 0.5 MPa, and 0.7 MPa, and the holding time gradient to 40 s, 65 s, and 90 s. After the treatment, collect the seeds on the tray, freeze-dry them, crush them by hand, bag them for storage, and label them as SE.

[0062] 2. In vitro digestion characteristics of starch in red kidney bean probiotic cell powder

[0063] (1) In vitro digestion characteristics of starch in red kidney bean probiotic cell powder treated with different high-pressure steam (HPS) processes, such as Figure 1 As shown in a and Table 1.

[0064] Table 1

[0065]

[0066] Note: Different lowercase letters on the right side of numbers in the same column indicate significant differences (P<0.05); k: digestion rate coefficient; C 180 : The degree of digestion at 180 min.

[0067] from Figure 1 As shown in Table 1, starch in RAW showed the lowest digestion rate (0.0036 min). -1 The digestibility and degree of digestibility (48.18%) of starch in red kidney bean probiotic cell powder after HPS treatment were [data missing]. -1 ~0.0097min -1 Both the digestibility and the degree of digestion increased significantly (79.20%~82.96%), and the digestion rate and degree of digestion were higher with increasing temperature and longer processing time.

[0068] Further analysis of the starch composition in HPS-treated red kidney bean probiotic cell powder revealed that, compared to whole red kidney bean probiotic cell powder (RAW), the RDS content in the starch of all HPS-treated red kidney bean probiotic cell powders significantly increased (from 13.91% to 45.51%~53.30%); while the SDS and RS contents decreased to varying degrees (SDS decreased from 22.49% to 13.17%~21.35%, and RS decreased from 63.31% to 30.29%~33.45%).

[0069] (2) In vitro digestion characteristics of starch in red kidney bean probiotic cell powder treated with different steam explosion (SE) processes, such as Figure 1 As shown in b in the figure and in Table 2.

[0070] Table 2

[0071]

[0072] Note: Different lowercase letters on the right side of numbers in the same column indicate significant differences (P<0.05); k: digestion rate coefficient; C 180 : The degree of digestion at 180 minutes.

[0073] from Figure 1 As shown in Table 2, compared to RAW, the starch digestion rate of SE-treated red kidney bean probiotic cell powder was 0.0107 min. -1 ~0.0126 min -1The digestibility and digestibility were significantly improved (85.65%~90.04%). The RDS content of starch in the red kidney bean probiotic cell powder increased to 46.31%~54.82%, the SDS content increased to 23.41%~27.53%, and the RS content decreased to 21.51%~25.94%.

[0074] The results of this embodiment show that both HPS and SE treatments significantly improve the starch digestibility rate and degree of digestion in red kidney bean probiotic cell powder, while significantly increasing the proportion of RDS and significantly decreasing the proportion of RS in the starch. The red kidney bean probiotic cell powder prepared by SE treatment has a faster digestibility rate, which is 10%–30% higher than that prepared by HPS treatment; the maximum digestibility of the red kidney bean probiotic cell powder prepared by SE treatment can reach 90%, which is 7% higher than that prepared by HPS treatment. In addition, SE treatment may promote the conversion of RS to SDS to some extent, leading to an increase in SDS content and a decrease in RS content in the red kidney bean probiotic cell powder (compared to HPS). HPS treatment may not have caused this change (promoting the conversion of RS to SDS), therefore, compared with SE treatment, the red kidney bean probiotic cell powder treated by HPS has a lower SDS content and a higher RS ​​content. Since SDS cannot enter the colon for fermentation and cannot promote the proliferation of beneficial bacteria, while RS can promote the proliferation of beneficial bacteria, the HPS-treated red kidney bean probiotic cell powder is more likely to induce the proliferation of beneficial bacteria in the colon compared with SE treatment.

[0075] Example 3: Comparison of the effects of different heat treatments on the in vitro digestion and fermentation characteristics and microbial community structure of resistant starch in red kidney bean probiotic cell powder.

[0076] This embodiment designs an in vitro simulated oral-gastric-intestinal stage experiment, and performs colonic fermentation on the substrates of three representative red kidney bean probiotic cell powders (RAW, HPS-121 ℃-35 min, SE-0.3 MPa-40 s, respectively represented by RAW, HPS, and SE in the accompanying drawings of this invention) after digestion, and compares the effects of different heat processing treatments on the in vitro digestion and fermentation characteristics of resistant starch in red kidney bean cell systems and changes in intestinal flora.

[0077] 1. Changes in in vitro fermentation rate

[0078] Gas production is generally considered an approximate indicator for assessing the colonic fermentation rate of dietary fiber during in vitro fermentation. The gas production curves of red kidney bean probiotic cell powders with different heat processing treatments during 24 hours of in vitro fermentation are shown below. Figure 2 As shown. Using fructooligosaccharides (FOS) as a positive control, the results showed that its gas production rate exhibited typical rapid accumulation characteristics, consistent with the characteristics reported in previous literature.

[0079] During the 0-24 h fermentation process, the gas production and gas production rate of RAW, HPS, and SE were significantly lower than those of the FOS positive control, indicating that compared with dietary fiber that can be fermented rapidly, red kidney bean probiotic cell powder has the characteristic of slow fermentation. Figure 2 (a) in the middle.

[0080] Within 6-12 hours of fermentation, the gas production of RAW, HPS, and SE was all below 0.5 mL, with no significant differences among the samples. Compared to HPS, SE showed a higher gas production rate and gas yield. After 12 hours, the gas production rate of SE slowed down.

[0081] HPS fermentation showed stable gas production within 24 hours, maintaining a slow and relatively uniform gas production curve, and the final total gas production over 24 hours was slightly higher than that under normal conditions (SE). This indicates that HPS-treated red kidney bean probiotic cell powder is more likely to delay the fermentation of cell substrates (a mixture of cell walls, proteins, and starch that assists starch in resisting digestive enzymes) to the distal colon.

[0082] 2. Changes in the production and proportion of short-chain fatty acids

[0083] The results for short-chain fatty acids corroborate the gas production results.

[0084] RAW produced acid slowly and in low yields during fermentation. The SCFAs produced after digestion and fermentation by HPS and SE were significantly increased. In the first 6 hours of fermentation, the total SCFA concentrations of RAW, HPS, and SE were low; from 6 to 12 hours, the overall yield increased significantly, with SE showing the most significant increase; from 12 to 24 hours, the overall yield increased further, while the SE yield slowed down. At 24 hours of fermentation, the total SCFA concentrations were ranked as follows: HPS > SE > RAW.

[0085] The results for short-chain fatty acids showed that the SE-treated red kidney bean probiotic cell powder exhibited a rapid increase in acid production rate during fermentation (6-12 hours), followed by a slowdown in acid production rate, and a low total short-chain fatty acid yield at 24 hours of fermentation. The HPS-treated red kidney bean probiotic cell powder maintained a relatively stable acid production rate throughout the fermentation process, and showed higher concentrations of acetic acid, propionic acid, and butyric acid at 24 hours of fermentation, indicating better probiotic effects.

[0086] The results in 1 and 2 above indicate that, compared with SE-treated red kidney bean probiotic cell powder, HPS-treated red kidney bean probiotic cell powder has a slower fermentation rate.

[0087] 3. Optical micrographs of the digested precipitate

[0088] The optical micrograph of the digestive precipitate of red kidney bean probiotic cell powder after 24 hours of fermentation is shown below. Figure 4As shown, the yellow and black arrows point to the state of intracellular starch after in vitro digestion. It can be clearly seen that the intracellular contents of cells treated with HPS are greater than those of cells treated with SE, which indirectly indicates that the starch in cells treated with SE is severely degraded by digestive enzymes, which is corroborated by its lower RS ​​content.

[0089] 4. Microbial α-diversity analysis

[0090] Alpha diversity is used to characterize the microbial community in locally homogeneous habitats, encompassing three core indicators: species richness, diversity, and evenness. Specifically: the Observed Species Index and the Chao Index reflect the species richness of the community, with higher values ​​indicating a greater number of species; the Shannon Index and the Simpson Index characterize the level of community diversity, with the Shannon Index being more sensitive to changes in species richness and the abundance of rare OTUs, while the Simpson Index focuses on reflecting community evenness and the distribution characteristics of dominant OTUs.

[0091] Table 3 shows the Alpha diversity index of the microbial community after 24 h of in vitro fermentation of red kidney bean probiotic cell powder with different heat treatments.

[0092] Table 3

[0093]

[0094] Note: Different lowercase letters on the right side of numbers in the same column indicate significant differences (P<0.05).

[0095] As shown in Table 3, among the samples treated with different heat processing methods, the SE-treated red kidney bean probiotic cell powder exhibited the highest abundance and diversity indices, indicating a greater variety of species. In contrast, the HPS-treated red kidney bean probiotic cell powder showed improved microbial community uniformity but lower abundance, suggesting that the HPS-treated red kidney bean probiotic cell powder was more effective in stabilizing the microbial community structure during fermentation.

[0096] 5. Analysis of microbial community structure at different taxonomic levels

[0097] After 24 hours of in vitro fermentation, the intestinal flora composition of red kidney bean probiotic cell powder digested and fermented samples with different heat processing treatments is as follows: Figure 5 As shown.

[0098] Depend on Figure 5It was found that the growth of beneficial bacteria could be differentially enriched during the digestion and fermentation process of red kidney bean probiotic cell powder prepared with different heat processing treatments. At the phylum level, the relative abundance of Firmicutes was significantly increased in the digested and fermented samples of red kidney bean probiotic cell powder, while the relative abundance of Bacteroides was decreased, with the abundance ranking of both being: RAW > HPS > SE. The relative abundance of Actinobacteria was significantly decreased (ranking: SE > HPS), while the relative abundance of Proteobacteria was increased (ranking: SE > HPS).

[0099] The results indicate that HPS-treated red kidney bean probiotic cell powder is more effective in reducing the relative abundance of Actinobacteria, while SE-treated red kidney bean probiotic cell powder increases the relative abundance of Proteobacteria (Proteobacteria are widely considered a "biomarker" of gut microbiota dysbiosis, and their levels are usually low in healthy individuals).

[0100] Figure 6 The results show the relative abundance changes of the top 50 bacterial genera after 24 hours of in vitro fermentation. The results indicate that the community composition of RAW is similar to that of FOS, with a high relative species abundance. In contrast, the similarity of community composition and species abundance of the fermentation products from red kidney bean probiotic cell powders after different heat processing treatments decreased. Specifically, the species composition of red kidney bean probiotic cell powder treated with HPS was relatively similar to that of RAW, while the species composition of red kidney bean probiotic cell powder treated with SE differed significantly from both HPS and RAW. This suggests that SE-treated red kidney bean probiotic cell powder had the greatest impact on the microbial community structure and the weakest ability to stabilize the bacterial community.

[0101] The results of this embodiment show that HPS-treated red kidney bean probiotic cell powder can better maintain the slow release of starch, is more conducive to enriching beneficial bacteria and maintaining the stability of the gut microbiota, and shows greater potential in developing functional foods of mixed beans that improve blood sugar control, maintain intestinal homeostasis and promote long-term gut health. It can provide further guidance for optimizing bean processing technology and developing mixed bean foods with gut health benefits.

[0102] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0103] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A method for preparing a mixed bean probiotic cell powder, characterized in that, Includes the following steps: (1) The peeled mixed bean seeds are subjected to high-pressure steam treatment at a temperature of 100 ℃~121 ℃ and for a time of 15 min~35 min; (2) Collect the mixed bean seeds from step (1), freeze-dry them, and crush them to obtain the product.

2. The method for preparing the mixed bean probiotic cell powder according to claim 1, characterized in that, The temperature of the high-pressure steam treatment in step (1) is 110 ℃~121 ℃, preferably 115 ℃~121 ℃, and more preferably 120 ℃~121 ℃.

3. The method for preparing the mixed bean probiotic cell powder according to claim 1, characterized in that, The high-pressure steam treatment time in step (1) is 25 min to 35 min, preferably 30 min to 35 min.

4. The method for preparing the mixed bean probiotic cell powder according to any one of claims 1 to 3, characterized in that, The method for removing the skin of the mixed beans in step (1) includes the following steps: soaking the mixed beans in a salt solution and then peeling off the outer skin.

5. The method for preparing the mixed bean probiotic cell powder according to claim 4, characterized in that, The salt in the salt solution includes one or more of sodium carbonate, sodium bicarbonate, potassium carbonate, and potassium bicarbonate. Preferably, the salt in the salt solution includes one or both of sodium carbonate and sodium bicarbonate; Preferably, the salt solution is a mixed solution of sodium carbonate and sodium bicarbonate, wherein the mass fraction of sodium carbonate in the mixed solution is 0.4%~0.6% and the mass fraction of sodium bicarbonate is 1.0%~2.0%. Preferably, the mass fraction of sodium carbonate in the mixed solution is 0.45%~0.55%, and the mass fraction of sodium bicarbonate is 1.4%~1.6%. And / or, the soaking time is 8 h to 12 h, preferably 9 h to 11 h.

6. The method for preparing the mixed bean probiotic cell powder according to claim 1, characterized in that, Includes the following steps: (1) Soak the mixed beans in a mixed solution containing 0.4%~0.6% sodium carbonate and 1.0%~2.0% sodium bicarbonate for 8 h~12 h, and then peel off the outer skin; (2) The peeled mixed beans are subjected to high-pressure steam treatment at a temperature of 120 ℃~121 ℃ and for a time of 30 min~35 min; (3) Collect the mixed beans from step (2), freeze-dry them, crush them, and you will get the product.

7. The method for preparing the mixed bean probiotic cell powder according to claim 1, characterized in that, The mixed beans are one or more of the following: kidney beans, chickpeas, mung beans, red beans, peas, lentils, and broad beans, with red kidney beans being the preferred choice.

8. The mixed bean probiotic cell powder prepared by the preparation method according to any one of claims 1 to 7.

9. The use of the mixed bean probiotic cell powder according to claim 8 in the preparation of low glycemic index foods, foods that promote intestinal homeostasis, and / or foods that promote intestinal health.

10. The application according to claim 9, characterized in that, The low glycemic index food is a functional cereal food designed to prevent postprandial blood glucose abnormalities and chronic diseases caused by rapidly digestible starch.

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