Dietary fiber particles of isomaltitol and preparation method of dietary fiber particles

Abstract

The invention relates to the technical field of solid beverages, in particular to isomaltitol dietary fiber particles and a preparation method thereof, and the isomaltitol dietary fiber particles comprise the following components: isomaltitol, Chinese date mulberry extract, golden flower Tibetan tea powder, fructo-oligosaccharide, polydextrose, xylooligosaccharide, stachyose, insoluble dietary fiber, inulin, konjac glucomannan and lycium barbarum polysaccharide. By processing the raw materials and optimizing the process, the problems of poor taste, low stability, single function and the like of the existing dietary fiber product are solved. The application of the microencapsulated isomaltitol and the ultrahigh pressure treated inulin respectively realizes the slow-release control of a sweetening agent and the improvement of the solubility of polysaccharide fibers, and the flavor adjustment of the Chinese date mulberry extract and the decaffeinated golden flower Tibetan tea powder, so that the product has high dietary fiber content and also has fresh and sweet fruit fragrance and elegant tea fragrance; and the taste is fine and caking-free.

Description

Technical Field

[0001] This invention relates to the field of solid beverage technology, specifically to a dietary fiber granule of isomaltitol and its preparation method. Background Technology

[0002] With increasing health awareness among residents, dietary fiber, as an important nutrient for maintaining intestinal function and regulating metabolism, is seeing a continuous increase in demand for its application in the food industry. Currently, most dietary fiber products on the market are based on single or a few fiber components, such as simple inulin or polydextrose preparations. These products generally suffer from a rough texture and limited flavor, and some functional components are susceptible to crystallization or oxidation during processing due to temperature and humidity, resulting in poor product stability and a short shelf life.

[0003] Traditional dietary fiber granule preparation processes also have shortcomings. Most products use a simple mixing and extrusion granulation method, resulting in low granule uniformity and surface hardening during drying, making it difficult to remove internal moisture and further reducing product stability. In addition, existing processes have low raw material utilization rates, resulting in insufficient release of effective components. Furthermore, many tea-based ingredients are not decaffeinated, leading to poor palatability. These issues hinder the promotion of high-quality dietary fiber products. Summary of the Invention

[0004] The purpose of this invention is to provide dietary fiber granules of isomaltitol.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] A dietary fiber granule containing isomaltitol, comprising the following components by weight: 460-500 parts isomaltitol, 50-65 parts jujube and mulberry extract, 175-200 parts Tibetan tea powder, 120-140 parts fructooligosaccharides, 70-85 parts polydextrose, 25-28 parts xylooligosaccharides, 13-18 parts stachyose, 15-20 parts insoluble dietary fiber, 34-40 parts inulin, 22-25 parts konjac glucomannan, and 23-30 parts wolfberry polysaccharide.

[0007] The isomaltitol has undergone microencapsulation modification.

[0008] The inulin is used after being treated under ultra-high pressure (300-400 MPa) for 5-10 minutes.

[0009] As a further technical solution, the wolfberry polysaccharide is extracted from wolfberry by water extraction and alcohol precipitation. The extraction temperature is 80-90℃, the extraction time is 2-3 hours, the volume fraction of ethanol used for alcohol precipitation is 80%-90%, and the material-liquid ratio is 1:6-8.

[0010] As a further technical solution, the insoluble dietary fiber is a composite insoluble dietary fiber, which is composed of cereal fiber and fruit and vegetable fiber in a mass ratio of 3:2, wherein the cereal fiber is oat fiber and the fruit and vegetable fiber is carrot fiber.

[0011] As a further technical solution, the method for preparing jujube and mulberry extract includes: mixing jujubes and mulberries at a mass ratio of 3:1, washing and pitting them, then crushing them to a particle size of 2-5 mm, adding 10-15 times the mass of deionized water, adjusting the pH to 4.5-5.0, adding 0.3%-0.5% of a compound enzyme (cellulase and pectinase mixed at a mass ratio of 2:1), and enzymatically hydrolyzing at 50-55℃ for 2-2.5 hours. After enzymatic hydrolysis, the extract is filtered using a plate and frame filter with a filter cloth pore size of 100-120 mesh to obtain a clear filtrate; the clear filtrate is then subjected to a vacuum treatment at 35-40℃. The product is concentrated at low temperature under pressure of 0.06 to -0.07 MPa to a solid content of 25%-30%, then freeze-dried at -10 to -15℃ for 12-15 hours, and pulverized to 100-120 mesh to obtain a pre-dried powder. The pre-dried powder is mixed with maltodextrin at a mass ratio of 1:0.5, and deionized water is added to adjust the solid content to 35%-40%. Microwave-assisted spray drying is performed with a microwave power of 300-400W, an inlet air temperature of 160-170℃, an outlet air temperature of 75-80℃, and an atomizer speed of 22000-25000 r / min to obtain jujube and mulberry extract.

[0012] As a further technical solution, the cellulase activity in the compound enzyme is ≥5000U / g, and the pectinase activity is ≥3000U / g.

[0013] As a further technical solution, the preparation of the Golden Flower Tibetan Tea powder includes: fixing fresh Golden Flower Tea leaves at 120-130℃ for 30-40 seconds, then spreading them out at room temperature until the moisture content reaches 20%-25%, and kneading them for 20-30 minutes using a kneading machine at a speed of 30-40 r / min; removing caffeine from the kneaded tea leaves using supercritical carbon dioxide extraction at an extraction pressure of 25-30 MPa, an extraction temperature of 40-50℃, a carbon dioxide flow rate of 20-25 L / h, and an extraction time of 2-3 hours; transferring the tea leaves to a freeze dryer at a cold trap temperature of -45 to -50℃ and a vacuum degree of ≤10 Pa for 18-20 hours; and finally, ultra-fine pulverizing to a particle size of ≤75 μm at a pulverizing speed of 30000-35000 r / min to obtain Golden Flower Tibetan Tea powder.

[0014] As a further technical solution, the microencapsulation modification of isomaltitol includes: dissolving isomaltitol in deionized water, stirring at 60-65℃ and 200-250 r / min to prepare a 30% isomaltitol solution; adding a composite wall material of sodium alginate and chitosan in a mass ratio of 3:1, with the mass ratio of the composite wall material to isomaltitol being 1:5-8, and continuing to stir for 30-40 minutes until completely dissolved; transferring the mixed solution to a high-pressure homogenizer and homogenizing it at a pressure of 20 MPa and 3 cycles to form a microencapsulated emulsion with uniform particle size; spray drying the microencapsulated emulsion at an inlet air temperature of 160-170℃, an outlet air temperature of 70-75℃, and an atomization pressure of 0.2 MPa, collecting the dried product and sieving it through an 80-120 mesh sieve to obtain microencapsulated isomaltitol.

[0015] A method for preparing isomaltitol dietary fiber granules includes:

[0016] (1) Raw material mixing: Add isomalt, jujube and mulberry extract, fructooligosaccharide, polydextrose, xylooligosaccharide, stachyose, inulin, konjac glucomannan and wolfberry polysaccharide to the mixer, rotate at 300-400 r / min, mix for 15-20 minutes to obtain a uniform mixture.

[0017] (2) Fluidized bed granulation: Add the mixture to a fluidized bed granulator;

[0018] (3) Drying and granulation: After granulation, the granules are transferred to a low-temperature vacuum dryer at a temperature of 40℃ and a vacuum of -0.08MPa for 2-3 hours until the moisture content of the granules is ≤3%. After drying, the granules are granulated by a granulator with a screen aperture of 1.2mm and a rotation speed of 150-200r / min, and passed through a 16-mesh sieve to obtain the finished granules.

[0019] (4) Packaging: Add insoluble dietary fiber and golden flower Tibetan tea powder, mix at 300-400 r / min for 30 minutes, then package and inspect.

[0020] As a further technical solution, the atomizing liquid for fluidized bed granulation is pure water.

[0021] As a further technical solution, the granulation parameters are: inlet air temperature 50℃, outlet air temperature 35-40℃, atomization pressure 0.15MPa, and spraying speed 1.2-1.5mL / min.

[0022] Compared with the prior art, the beneficial effects of the present invention are:

[0023] 1. In this invention, after microencapsulation modification, the sodium alginate-chitosan composite wall material formed on the surface of isomalt acts as a physical barrier: on the one hand, it isolates oxygen and light, preventing isomalt from oxidizing or crystallizing during processing and storage, thus improving product stability; on the other hand, the composite wall material dissolves slowly in vivo, slowing down the dissolution rate of isomalt, reducing blood sugar fluctuations, and expanding the product's applicable population. After ultra-high pressure treatment, some hydrogen bonds in the inulin's molecular structure break, forming a looser structure that is more easily bound to water, significantly improving solubility and dispersibility, preventing product clumping, and enhancing its compatibility with other fiber components.

[0024] 2. Jujube and mulberry extract not only preserves the sweetness of jujubes and the fruity aroma of mulberries through enzymatic hydrolysis, low-temperature concentration, and microwave spray drying, giving the product a natural flavor and improving its taste; its soluble pectin and polysaccharides also serve as an additional source of dietary fiber, supplementing the product's soluble fiber content. Golden Flower Tibetan Tea powder, after being de-caffeinated through supercritical carbon dioxide extraction, eliminates the bitterness of tea while retaining active substances such as tea polyphenols and tea polysaccharides. Among these, tea polysaccharides can synergistically regulate intestinal flora with other prebiotics.

[0025] 3. Complex insoluble dietary fiber can form a fluffy structure in the intestines, promoting intestinal peristalsis. At the same time, its rough texture is softened by other soluble ingredients, which can prevent the product from being too rough while ensuring intestinal cleansing function. Prebiotic ingredients such as fructooligosaccharides and polydextrose can directly serve as carbon sources for intestinal probiotics, promoting the proliferation of beneficial bacteria. Meanwhile, wolfberry polysaccharides can retain their activity through water extraction and alcohol precipitation processes, helping to enhance the product's antioxidant capacity.

[0026] 4. Regarding synergistic effects of components, the sustained-release properties of microencapsulated isomaltitol complement the slow fermentation process of prebiotics such as fructooligosaccharides and xylooligosaccharides: the slow dissolution of isomaltitol avoids a sudden increase in intestinal osmotic pressure in a short period, while the gradual fermentation of prebiotics continuously produces short-chain fatty acids. The synergistic effect of these two processes maintains intestinal stability and reduces discomfort such as bloating and diarrhea. Ultra-high pressure processing of inulin not only improves its own solubility but also allows it to form an interpenetrating network structure with konjac glucomannan. The linear molecular chains of inulin and the branched structure of konjac glucomannan intertwine, enhancing particle shape retention and allowing for slow water release in the body, thus prolonging the feeling of fullness. Pectin in jujube and mulberry extract and tea polysaccharides in golden flower Tibetan tea powder can combine through hydrogen bonds to form a stable complex system: the colloidal properties of pectin can encapsulate tea polysaccharides, preventing them from being destroyed by high temperatures during processing, while tea polysaccharides can enhance the antioxidant capacity of pectin. The synergistic effect of these two processes improves the product's nutrient retention and functional stability. In addition, oat fiber in the compound insoluble dietary fiber can absorb some of the free water, providing a dispersion carrier for soluble fiber, preventing soluble fiber from agglomerating during granulation, and ensuring that each component is evenly distributed in the granules.

[0027] 5. This invention solves the problems of poor taste, low stability, and limited functionality of existing dietary fiber products by optimizing the processing of raw materials and processes. The application of microencapsulated isomaltitol and ultra-high pressure processed inulin achieves controlled release of sweeteners and improved solubility of polysaccharide fibers, respectively. Combined with the flavor adjustment of jujube and mulberry extract and decaffeinated golden flower Tibetan tea powder, the product has a high dietary fiber content, a sweet fruity aroma and a delicate tea fragrance, and a smooth, clump-free taste. From a functional perspective, the synergistic effect of multiple dietary fibers and active ingredients can simultaneously achieve multiple effects such as promoting intestinal peristalsis, probiotic proliferation, and alleviating blood sugar fluctuations. It is suitable for general healthy people, people controlling their blood sugar, and people with weak intestinal function. Detailed Implementation

[0028] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0029] This invention provides dietary fiber granules of isomaltitol, comprising, by weight, 460-500 parts of isomaltitol, 50-65 parts of jujube and mulberry extract, 175-200 parts of golden flower Tibetan tea powder, 120-140 parts of fructooligosaccharides, 70-85 parts of polydextrose, 25-28 parts of xylooligosaccharides, 13-18 parts of stachyose, 15-20 parts of insoluble dietary fiber, 34-40 parts of inulin, 22-25 parts of konjac glucomannan, and 23-30 parts of wolfberry polysaccharide.

[0030] In this invention, the isomaltitol needs to undergo microencapsulation modification. The process is as follows: Isomaltitol is dissolved in deionized water and stirred at 60-65°C with a rotation speed controlled at 200-250 r / min to prepare an isomaltitol solution with a mass concentration of 30%; a composite wall material of sodium alginate and chitosan in a mass ratio of 3:1 is added to the solution, with the mass ratio of the composite wall material to isomaltitol controlled at 1:5-8, and stirring is continued for 30-40 minutes until completely dissolved; the mixed solution is transferred to a high-pressure homogenizer and homogenized at a pressure of 20 MPa and 3 cycles to form a microencapsulated emulsion with uniform particle size; the microencapsulated emulsion is spray-dried with an inlet air temperature of 160-170°C, an outlet air temperature of 70-75°C, and an atomization pressure of 0.2 MPa. The dried product is collected and sieved through an 80-120 mesh sieve to obtain microencapsulated isomaltitol.

[0031] The inulin needs to be treated under ultra-high pressure before use. The treatment pressure is set at 300-400 MPa and the treatment time is controlled at 5-10 minutes.

[0032] The wolfberry polysaccharide was extracted from wolfberry by water extraction and alcohol precipitation. The extraction temperature was controlled at 80-90℃, the extraction time was 2-3 hours, the volume fraction of ethanol used for alcohol precipitation was 80%-90%, and the material-liquid ratio was 1:6-8.

[0033] The insoluble dietary fiber is a compound insoluble dietary fiber, which is composed of cereal fiber and fruit and vegetable fiber in a mass ratio of 3:2. The cereal fiber is oat fiber and the fruit and vegetable fiber is carrot fiber, both of which are 20 mesh.

[0034] The preparation method of the jujube and mulberry extract includes the following steps: Jujubes and mulberries are mixed at a mass ratio of 3:1, washed, pitted, and crushed to a particle size of 2-5 mm. 10-15 times the mass of deionized water is added, and the pH is adjusted to 4.5-5.0. 0.3%-0.5% of a compound enzyme (composed of cellulase and pectinase at a mass ratio of 2:1, with cellulase activity ≥5000 U / g and pectinase activity ≥3000 U / g) is added. Enzymatic hydrolysis is performed at 50-55℃ for 2-2.5 hours. After hydrolysis, the mixture is filtered using a plate and frame filter with a filter cloth pore size of 100-120 mesh to obtain a clear filtrate. The clear filtrate is then... The product is concentrated at low temperature (35-40℃, vacuum degree -0.06 to -0.07MPa) to a solid content of 25%-30%, then freeze-dried at -10 to -15℃ for 12-15 hours, and pulverized to 100-120 mesh to obtain a pre-dried powder. The pre-dried powder is mixed with maltodextrin at a mass ratio of 1:0.5, and deionized water is added to adjust the solid content to 35%-40%. Microwave-assisted spray drying is then performed with a microwave power of 300-400W, an inlet air temperature of 160-170℃, an outlet air temperature of 75-80℃, and an atomizer speed of 22000-25000r / min to obtain jujube and mulberry extract.

[0035] The preparation of the Golden Flower Tibetan Tea powder includes the following steps: fresh Golden Flower Tea leaves are subjected to high-temperature fixation at 120-130℃ for 30-40 seconds, then spread out at room temperature until the moisture content reaches 20%-25%, and kneaded for 20-30 minutes using a kneading machine until they form strips, with the kneading machine speed controlled at 30-40 r / min; the kneaded tea leaves are then subjected to supercritical carbon dioxide extraction to remove caffeine, with the extraction pressure set at 25-30 MPa, the extraction temperature at 40-50℃, the carbon dioxide flow rate at 20-25 L / h, and the extraction time at 2-3 hours; after extraction, the tea leaves are transferred to a freeze dryer, with the cold trap temperature set at -45 to -50℃, the vacuum degree ≤10 Pa, and the drying time at 18-20 hours; finally, the leaves are ultra-finely pulverized to a particle size ≤75 μm at a pulverizing speed of 30000-35000 r / min to obtain Golden Flower Tibetan Tea powder.

[0036] This invention also provides a method for preparing the dietary fiber granules of isomaltitol, specifically including the following steps:

[0037] Raw material mixing: Add isomalt, jujube and mulberry extract, fructooligosaccharides, polydextrose, xylooligosaccharides, stachyose, inulin, konjac glucomannan, and wolfberry polysaccharide to the mixer, set the speed to 300-400 r / min, and the mixing time to 15-20 minutes to obtain a uniform mixture.

[0038] Fluidized bed granulation: The mixture is added to a fluidized bed granulator. Pure water is used as the atomizing liquid. The granulation parameters are set as follows: inlet air temperature 50℃, outlet air temperature 35-40℃, atomization pressure 0.15MPa, and spraying speed 1.2-1.5mL / min.

[0039] Drying and granulation: After granulation, the granules are transferred to a low-temperature vacuum dryer, set at 40℃ and -0.08MPa, for 2-3 hours, until the moisture content of the granules is ≤3%; after drying, the granules are granulated by a granulator with a screen aperture of 1.2mm, a rotation speed of 150-200r / min, and passed through a 16-mesh sieve to obtain semi-finished granules.

[0040] Packaging: Add insoluble dietary fiber and Tibetan tea powder to the semi-finished granules, set the speed to 300-400 r / min, and continue mixing for 30 minutes. After packaging and inspection, the finished isomaltitol dietary fiber granules can be obtained.

[0041] The dietary fiber granules of isomaltitol and their preparation method provided by this invention effectively improve the stability and tolerability of isomaltitol through microencapsulation modification; improve the solubility and functionality of inulin through ultra-high pressure treatment; and rationally combine various dietary fibers and functional ingredients, resulting in a product that is not only rich in nutrients but also has a good taste and stability. Furthermore, the preparation method is simple to operate, and the process parameters are easy to control, making it suitable for large-scale industrial production and able to meet the market demand for high-quality dietary fiber products.

[0042] To further illustrate the present invention, the following examples and comparative examples provide a detailed description. The raw materials used in the following examples and comparative examples are as follows: isomaltitol is food-grade; jujubes and mulberries are fresh, high-quality raw materials; fresh leaves of Camellia chrysantha are harvested from a reputable planting base; fructooligosaccharides, polydextrose, xylooligosaccharides, stachyose, inulin, konjac glucomannan, and wolfberry polysaccharides are all food-grade; the cellulase activity in the complex enzyme is 5000 U / g, and the pectinase activity is 3000 U / g; maltodextrin is food-grade.

[0043] The following are specific examples:

[0044] Example 1: Raw material pretreatment:

[0045] Microencapsulation modification of isomaltitol: 480 parts of isomaltitol were dissolved in deionized water and stirred at 220 r / min at 62℃ to prepare a 30% (w / w) isomaltitol solution; a composite wall material (sodium alginate and chitosan in a mass ratio of 3:1) was added, with a mass ratio of composite wall material to isomaltitol of 1:6, and stirring was continued for 35 minutes until completely dissolved; the mixed solution was transferred to a high-pressure homogenizer and homogenized at a pressure of 20 MPa for 3 cycles to form a microencapsulation emulsion; the microencapsulation emulsion was spray-dried with an inlet air temperature of 165℃, an outlet air temperature of 72℃, and an atomization pressure of 0.2 MPa; the dried product was collected and passed through a 100-mesh sieve to obtain microencapsulated isomaltitol.

[0046] Chrysanthemum ultra-high pressure treatment: Take 37 portions of inulin and treat them at 350MPa pressure for 8 minutes using an ultra-high pressure device, then set aside.

[0047] Lycium barbarum polysaccharide extraction: Lycium barbarum and water were mixed at a material-to-liquid ratio of 1:7 and extracted at 85℃ for 2.5 hours. Then, 85% ethanol was added for alcohol precipitation to obtain Lycium barbarum polysaccharide. 26 portions were taken for later use.

[0048] Preparation of Jujube and Mulberry Extract: Jujubes and mulberries were mixed at a mass ratio of 3:1, washed, pitted, and crushed to a particle size of 3 mm. 12 times the mass of deionized water was added to adjust the pH to 4.8. 0.4% of a compound enzyme (cellulase and pectinase mixed at a mass ratio of 2:1) was added to the mixture, and enzymatic hydrolysis was performed at 52℃ for 2.2 hours. After enzymatic hydrolysis, the mixture was filtered using a plate and frame filter with a pore size of 110 mesh to obtain a clear filtrate. The clear filtrate was then subjected to a vacuum of -0.065 MPa at 38℃. Under the condition of low temperature concentration to a solid content of 28%, it is then transferred to -12℃ freeze drying for 13 hours and pulverized to 110 mesh to obtain pre-dried powder; the pre-dried powder is mixed with maltodextrin at a mass ratio of 1:0.5, deionized water is added to adjust the solid content to 38%, and microwave-assisted spray drying is used with microwave power of 350W, inlet air temperature of 165℃, outlet air temperature of 78℃, and atomizer speed of 23000r / min to obtain jujube and mulberry extract, and 58 portions are taken for later use.

[0049] Preparation of Golden Flower Tibetan Tea Powder: Fresh Golden Flower Tea leaves were subjected to high-temperature fixation at 125℃ for 35 seconds, then spread out at room temperature until the moisture content reached 22%. The leaves were then rolled in a rolling machine at 35 r / min for 25 minutes until they formed strips. The rolled tea leaves were then subjected to supercritical carbon dioxide extraction to remove caffeine. The extraction pressure was set at 28 MPa, the extraction temperature at 45℃, the carbon dioxide flow rate at 22 L / h, and the extraction time at 2.5 hours. After extraction, the tea leaves were transferred to a freeze dryer, with the cold trap temperature set at -48℃ and the vacuum degree at 8 Pa. The leaves were dried for 19 hours. Finally, they were ultra-finely pulverized to a particle size ≤75 μm at a pulverizing speed of 32000 r / min to obtain Golden Flower Tibetan Tea Powder. 185 portions were prepared for use.

[0050] Preparation of compound insoluble dietary fiber: Oat fiber and carrot fiber were mixed at a mass ratio of 3:2 to obtain compound insoluble dietary fiber, and 18 portions were taken for later use.

[0051] Raw material mixing: Microencapsulated isomaltitol, jujube and mulberry extract, 130 parts of fructooligosaccharides, 78 parts of polydextrose, 26 parts of xylooligosaccharides, 15 parts of stachyose, treated inulin, 23 parts of konjac glucomannan, and wolfberry polysaccharide were added to a mixer. The speed was set to 350 r / min and the mixture was mixed for 18 minutes to obtain a uniform mixture.

[0052] Fluidized bed granulation: The mixture is added to a fluidized bed granulator. Pure water is used as the atomizing liquid. The inlet air temperature is set to 50℃, the outlet air temperature to 38℃, the atomization pressure to 0.15MPa, and the spraying speed to 1.3mL / min for granulation.

[0053] Drying and granulation: After granulation, the granules are transferred to a low-temperature vacuum dryer, set at 40℃ and -0.08MPa, and dried for 2.5 hours until the moisture content of the granules is 2.5%. After drying, the granules are granulated by a granulator with a screen aperture of 1.2mm, a rotation speed of 180r / min, and passed through a 16-mesh sieve to obtain semi-finished granules.

[0054] Packaging: Add compound insoluble dietary fiber and Tibetan tea powder to the semi-finished granules, set the speed to 350 r / min, and continue mixing for 30 minutes. After packaging and inspection, the finished product isomaltitol dietary fiber granules are obtained.

[0055] Example 2: Raw material pretreatment:

[0056] Microencapsulation modification of isomaltitol: 460 parts of isomaltitol were dissolved in deionized water and stirred at 200 r / min at 60℃ to prepare a 30% (w / w) isomaltitol solution; a composite wall material (sodium alginate and chitosan in a mass ratio of 3:1) was added, with a mass ratio of composite wall material to isomaltitol of 1:5, and stirring was continued for 30 minutes until completely dissolved; the mixed solution was transferred to a high-pressure homogenizer and homogenized at a pressure of 20 MPa and 3 cycles to form a microencapsulation emulsion; the microencapsulation emulsion was spray-dried with an inlet air temperature of 160℃, an outlet air temperature of 70℃, and an atomization pressure of 0.2 MPa; the dried product was collected and passed through an 80-mesh sieve to obtain microencapsulated isomaltitol.

[0057] Inulin ultra-high pressure treatment: Take 34 portions of inulin and treat them at 300MPa pressure for 5 minutes using an ultra-high pressure device, then set aside.

[0058] Lycium barbarum polysaccharide extraction: Lycium barbarum and water were mixed at a material-to-liquid ratio of 1:6 and extracted at 80℃ for 2 hours. Then, 80% ethanol was added for alcohol precipitation to obtain Lycium barbarum polysaccharide. 23 portions were taken for later use.

[0059] Preparation of Jujube and Mulberry Extract: Jujubes and mulberries were mixed at a mass ratio of 3:1, washed, pitted, and crushed to a particle size of 2 mm. Ten times the mass of deionized water was added to adjust the pH to 4.5. 0.3% of a compound enzyme (cellulase and pectinase mixed at a mass ratio of 2:1) was added to the mixture, and enzymatic hydrolysis was performed at 50℃ for 2 hours. After enzymatic hydrolysis, the mixture was filtered using a plate and frame filter with a 100-mesh pore size to obtain a clear filtrate. The clear filtrate was then subjected to a vacuum of -0.06 MPa at 35℃. Under low-temperature conditions, the product was concentrated to a solid content of 25%, then freeze-dried at -10℃ for 12 hours, and pulverized to 100 mesh to obtain a pre-dried powder. The pre-dried powder was mixed with maltodextrin at a mass ratio of 1:0.5, and deionized water was added to adjust the solid content to 35%. Microwave-assisted spray drying was performed with a microwave power of 300W, an inlet air temperature of 160℃, an outlet air temperature of 75℃, and an atomizer speed of 22000r / min to obtain jujube and mulberry extract. 50 portions were taken for later use.

[0060] Preparation of Golden Flower Tibetan Tea Powder: Fresh Golden Flower Tea leaves were subjected to high-temperature fixation at 120℃ for 30 seconds, then spread out at room temperature until the moisture content reached 20%. The leaves were then kneaded for 20 minutes at 30 rpm using a kneading machine until they formed strips. The kneaded tea leaves were then subjected to supercritical carbon dioxide extraction to remove caffeine. The extraction pressure was set at 25 MPa, the extraction temperature at 40℃, the carbon dioxide flow rate at 20 L / h, and the extraction time at 2 hours. After extraction, the tea leaves were transferred to a freeze dryer, with the cold trap temperature set at -45℃ and the vacuum degree at 6 Pa. The leaves were dried for 18 hours. Finally, the powder was ultra-finely pulverized to a particle size ≤75 μm at a pulverizing speed of 30,000 rpm to obtain Golden Flower Tibetan Tea Powder. 175 portions were prepared for use.

[0061] Preparation of compound insoluble dietary fiber: Oat fiber and carrot fiber were mixed at a mass ratio of 3:2 to obtain compound insoluble dietary fiber, and 15 portions were taken for later use.

[0062] Raw material mixing: Microencapsulated isomaltitol, jujube and mulberry extract, 120 parts of fructooligosaccharides, 70 parts of polydextrose, 25 parts of xylooligosaccharides, 13 parts of stachyose, treated inulin, 22 parts of konjac glucomannan, and wolfberry polysaccharide are added to a mixer. The speed is set to 300 r / min and the mixture is mixed for 15 minutes to obtain a uniform mixture.

[0063] Fluidized bed granulation: The mixture is added to a fluidized bed granulator. Pure water is used as the atomizing liquid. The inlet air temperature is set to 50℃, the outlet air temperature to 35℃, the atomization pressure to 0.15MPa, and the spraying speed to 1.2mL / min for granulation.

[0064] Drying and granulation: After granulation, the granules are transferred to a low-temperature vacuum dryer, set at 40℃ and -0.08MPa, and dried for 2 hours until the moisture content of the granules is 2.8%. After drying, the granules are granulated by a granulator with a screen aperture of 1.2mm, a rotation speed of 150r / min, and passed through a 16-mesh sieve to obtain semi-finished granules.

[0065] Packaging: Add compound insoluble dietary fiber and Tibetan tea powder to the semi-finished granules, set the speed to 300 r / min, and continue mixing for 30 minutes. After packaging and inspection, the finished product isomaltitol dietary fiber granules are obtained.

[0066] Example 3: Raw material pretreatment:

[0067] Microencapsulation modification of isomaltitol: 500 parts of isomaltitol were dissolved in deionized water and stirred at 250 r / min at 65℃ to prepare a 30% (w / w) isomaltitol solution; a composite wall material (sodium alginate and chitosan in a mass ratio of 3:1) was added, with a mass ratio of composite wall material to isomaltitol of 1:8, and stirring was continued for 40 minutes until completely dissolved; the mixed solution was transferred to a high-pressure homogenizer and homogenized at a pressure of 20 MPa and 3 cycles to form a microencapsulation emulsion; the microencapsulation emulsion was spray-dried with an inlet air temperature of 170℃, an outlet air temperature of 75℃, and an atomization pressure of 0.2 MPa; the dried product was collected and passed through a 120-mesh sieve to obtain microencapsulated isomaltitol.

[0068] Inulin ultra-high pressure treatment: Take 40 portions of inulin and treat them at 400MPa pressure for 10 minutes using an ultra-high pressure device, then set aside.

[0069] Extraction of Lycium barbarum polysaccharides: Lycium barbarum and water were mixed at a material-to-liquid ratio of 1:8 and extracted at 90℃ for 3 hours. Then, 90% ethanol was added for alcohol precipitation to obtain Lycium barbarum polysaccharides. 30 portions were taken for later use.

[0070] Preparation of Jujube and Mulberry Extract: Jujubes and mulberries were mixed at a mass ratio of 3:1, washed, pitted, and crushed to a particle size of 5 mm. 15 times the mass of deionized water was added to adjust the pH to 5.0. 0.5% of a compound enzyme (cellulase and pectinase mixed at a mass ratio of 2:1) was added to the mixture, and enzymatic hydrolysis was performed at 55℃ for 2.5 hours. After enzymatic hydrolysis, the mixture was filtered using a plate and frame filter with a 120-mesh pore size to obtain a clear filtrate. The clear filtrate was then subjected to a vacuum of -0.07 MPa at 40℃. Under the condition of low temperature concentration to 30% solid content, it is then transferred to -15℃ freeze drying for 15 hours and pulverized to 120 mesh to obtain pre-dried powder; the pre-dried powder is mixed with maltodextrin at a mass ratio of 1:0.5, deionized water is added to adjust the solid content to 40%, and microwave-assisted spray drying is used with microwave power of 400W, inlet air temperature of 170℃, outlet air temperature of 80℃, and atomizer speed of 25000r / min to obtain jujube and mulberry extract, and 65 portions are taken for later use.

[0071] Preparation of Golden Flower Tibetan Tea Powder: Fresh Golden Flower Tibetan Tea leaves were subjected to high-temperature fixation at 130℃ for 40 seconds, then spread out at room temperature until the moisture content reached 25%. The leaves were then kneaded for 30 minutes at 40 r / min using a kneading machine until they formed strips. The kneaded tea leaves were then subjected to supercritical carbon dioxide extraction to remove caffeine. The extraction pressure was set at 30 MPa, the extraction temperature at 50℃, the carbon dioxide flow rate at 25 L / h, and the extraction time at 3 hours. After extraction, the tea leaves were transferred to a freeze dryer, with the cold trap temperature set at -50℃ and the vacuum degree at 10 Pa, and dried for 20 hours. Finally, the leaves were ultra-finely pulverized to a particle size ≤75 μm at a pulverizing speed of 35000 r / min to obtain Golden Flower Tibetan Tea Powder. 200 portions were prepared for use.

[0072] Preparation of compound insoluble dietary fiber: Oat fiber and carrot fiber were mixed at a mass ratio of 3:2 to obtain compound insoluble dietary fiber, and 20 portions were prepared for use.

[0073] Raw material mixing: Microencapsulated isomaltitol, jujube and mulberry extract, 140 parts of fructooligosaccharides, 85 parts of polydextrose, 28 parts of xylooligosaccharides, 18 parts of stachyose, treated inulin, 25 parts of konjac glucomannan, and wolfberry polysaccharide are added to a mixer. The speed is set to 400 r / min and the mixture is mixed for 20 minutes to obtain a uniform mixture.

[0074] Fluidized bed granulation: The mixture is added to a fluidized bed granulator. Pure water is used as the atomizing liquid. The inlet air temperature is set to 50℃, the outlet air temperature to 40℃, the atomization pressure to 0.15MPa, and the spraying speed to 1.5mL / min for granulation.

[0075] Drying and granulation: After granulation, the granules are transferred to a low-temperature vacuum dryer, set at 40℃ and -0.08MPa, and dried for 3 hours until the moisture content of the granules is 2.2%. After drying, the granules are granulated by a granulator with a screen aperture of 1.2mm, a rotation speed of 200r / min, and passed through a 16-mesh sieve to obtain semi-finished granules.

[0076] Packaging: Add compound insoluble dietary fiber and Tibetan tea powder to the semi-finished granules, set the speed to 400 r / min, and continue mixing for 30 minutes. After packaging and inspection, the finished product isomaltitol dietary fiber granules are obtained.

[0077] Example 4: Raw material pretreatment:

[0078] Microencapsulation modification of isomaltitol: 470 parts of isomaltitol were dissolved in deionized water and stirred at 210 r / min at 61℃ to prepare a 30% (w / w) isomaltitol solution; a composite wall material (sodium alginate and chitosan in a mass ratio of 3:1) was added, with a mass ratio of composite wall material to isomaltitol of 1:6, and stirring was continued for 32 minutes until completely dissolved; the mixed solution was transferred to a high-pressure homogenizer and homogenized at a pressure of 20 MPa for 3 cycles to form a microencapsulation emulsion; the microencapsulation emulsion was spray-dried with an inlet air temperature of 162℃, an outlet air temperature of 71℃, and an atomization pressure of 0.2 MPa; the dried product was collected and passed through a 90-mesh sieve to obtain microencapsulated isomaltitol.

[0079] Inulin ultra-high pressure treatment: Take 35 portions of inulin and treat them at 320 MPa pressure for 6 minutes using an ultra-high pressure device, then set aside.

[0080] Lycium barbarum polysaccharide extraction: Lycium barbarum and water were mixed at a material-to-liquid ratio of 1:6.5 and extracted at 82℃ for 2.2 hours. Then, 82% ethanol was added for alcohol precipitation to obtain Lycium barbarum polysaccharide. 24 portions were taken for later use.

[0081] Preparation of Jujube and Mulberry Extract: Jujubes and mulberries were mixed at a mass ratio of 3:1, washed, pitted, and crushed to a particle size of 3 mm. 11 times their mass of deionized water was added, and the pH was adjusted to 4.6. 0.35% of a compound enzyme (cellulase and pectinase mixed at a mass ratio of 2:1) was added to the mixture, and enzymatic hydrolysis was performed at 51℃ for 2.1 hours. After enzymatic hydrolysis, the mixture was filtered using a plate and frame filter with a pore size of 105 mesh to obtain a clear filtrate. The clear filtrate was then heated at 36℃ under a vacuum of -0.062 MPa. Under the condition of low temperature concentration to a solid content of 26%, it is then transferred to -11℃ freeze drying for 12.5 hours and pulverized to 105 mesh to obtain pre-dried powder; the pre-dried powder is mixed with maltodextrin at a mass ratio of 1:0.5, deionized water is added to adjust the solid content to 36%, and microwave-assisted spray drying is used with microwave power of 320W, inlet air temperature of 162℃, outlet air temperature of 76℃, and atomizer speed of 22500r / min to obtain jujube and mulberry extract, and 53 portions are taken for later use.

[0082] Preparation of Golden Flower Tibetan Tea Powder: Fresh Golden Flower Tea leaves were subjected to high-temperature fixation at 122℃ for 32 seconds, then spread out at room temperature until the moisture content reached 21%. The leaves were then kneaded in a kneading machine at 32 r / min for 22 minutes until they formed strips. The kneaded tea leaves were then subjected to supercritical carbon dioxide extraction to remove caffeine. The extraction pressure was set at 26 MPa, the extraction temperature at 42℃, the carbon dioxide flow rate at 21 L / h, and the extraction time at 2.2 hours. After extraction, the tea leaves were transferred to a freeze dryer, with the cold trap temperature set at -46℃ and the vacuum degree at 7 Pa, and dried for 18.5 hours. Finally, the leaves were ultra-finely pulverized to a particle size ≤75 μm at a pulverizing speed of 31000 r / min to obtain Golden Flower Tibetan Tea Powder. 180 portions were prepared for use.

[0083] Preparation of compound insoluble dietary fiber: Oat fiber and carrot fiber were mixed at a mass ratio of 3:2 to obtain compound insoluble dietary fiber, and 16 portions were taken for later use.

[0084] Raw material mixing: Microencapsulated isomaltitol, jujube and mulberry extract, 125 parts of fructooligosaccharides, 73 parts of polydextrose, 25.5 parts of xylooligosaccharides, 14 parts of stachyose, treated inulin, 22.5 parts of konjac glucomannan, and wolfberry polysaccharide were added to a mixer. The speed was set to 320 r / min and the mixture was mixed for 16 minutes to obtain a uniform mixture.

[0085] Fluidized bed granulation: The mixture is added to a fluidized bed granulator. Pure water is used as the atomizing liquid. The inlet air temperature is set to 50℃, the outlet air temperature to 36℃, the atomization pressure to 0.15MPa, and the spraying speed to 1.25mL / min for granulation.

[0086] Drying and granulation: After granulation, the granules are transferred to a low-temperature vacuum dryer, set at 40℃ and -0.08MPa, and dried for 2.2 hours until the moisture content of the granules is 2.6%. After drying, the granules are granulated by a granulator with a screen aperture of 1.2mm and a rotation speed of 160r / min, and passed through a 16-mesh sieve to obtain semi-finished granules.

[0087] Packaging: Add compound insoluble dietary fiber and Tibetan tea powder to the semi-finished granules, set the speed to 320 r / min, and continue mixing for 30 minutes. After packaging and inspection, the finished product isomaltitol dietary fiber granules are obtained.

[0088] Example 5: Raw material pretreatment:

[0089] Microencapsulation modification of isomaltitol: 490 parts of isomaltitol were dissolved in deionized water and stirred at 240 r / min at 64℃ to prepare a 30% (w / w) isomaltitol solution; a composite wall material (sodium alginate and chitosan in a mass ratio of 3:1) was added, with a mass ratio of composite wall material to isomaltitol of 1:7, and stirring was continued for 38 minutes until completely dissolved; the mixed solution was transferred to a high-pressure homogenizer and homogenized at a pressure of 20 MPa for 3 cycles to form a microencapsulation emulsion; the microencapsulation emulsion was spray-dried with an inlet air temperature of 168℃, an outlet air temperature of 74℃, and an atomization pressure of 0.2 MPa; the dried product was collected and passed through a 110-mesh sieve to obtain microencapsulated isomaltitol.

[0090] Inulin ultra-high pressure treatment: Take 39 portions of inulin and treat them at 380MPa pressure for 9 minutes using an ultra-high pressure device, then set aside.

[0091] Lycium barbarum polysaccharide extraction: Lycium barbarum and water were mixed at a material-to-liquid ratio of 1:7.5 and extracted at 88℃ for 2.8 hours. Then, 88% ethanol was added for alcohol precipitation to obtain Lycium barbarum polysaccharide. 29 portions were taken for later use.

[0092] Preparation of Jujube and Mulberry Extract: Jujubes and mulberries were mixed at a mass ratio of 3:1, washed, pitted, and crushed to a particle size of 4 mm. 14 times the mass of deionized water was added to adjust the pH to 4.9. 0.45% of a compound enzyme (cellulase and pectinase mixed at a mass ratio of 2:1) was added to the mixture, and enzymatic hydrolysis was performed at 54℃ for 2.4 hours. After enzymatic hydrolysis, the mixture was filtered using a plate and frame filter with a 115-mesh pore size to obtain a clear filtrate. The clear filtrate was then heated at 39℃ under a vacuum of -0.068M. Under Pa conditions, the product was concentrated at low temperature to a solid content of 29%, then freeze-dried at -14℃ for 14 hours, and pulverized to 115 mesh to obtain a pre-dried powder. The pre-dried powder was mixed with maltodextrin at a mass ratio of 1:0.5, and deionized water was added to adjust the solid content to 39%. Microwave-assisted spray drying was performed with a microwave power of 380W, an inlet air temperature of 168℃, an outlet air temperature of 79℃, and an atomizer speed of 24000r / min to obtain jujube and mulberry extract. 62 portions were taken for later use.

[0093] Preparation of Golden Flower Tibetan Tea Powder: Fresh Golden Flower Tea leaves were subjected to high-temperature fixation at 128℃ for 38 seconds, then spread out at room temperature until the moisture content reached 24%. The leaves were then rolled in a rolling machine at 38 r / min for 28 minutes until they formed strips. The rolled tea leaves were then subjected to supercritical carbon dioxide extraction to remove caffeine. The extraction pressure was set at 29 MPa, the extraction temperature at 48℃, the carbon dioxide flow rate at 24 L / h, and the extraction time at 2.8 hours. After extraction, the tea leaves were transferred to a freeze dryer, with the cold trap temperature set at -49℃ and the vacuum degree at 9 Pa, and dried for 19.5 hours. Finally, the leaves were ultra-finely pulverized to a particle size ≤75 μm at a pulverizing speed of 34000 r / min to obtain Golden Flower Tibetan Tea Powder. 195 portions were prepared for use.

[0094] Preparation of compound insoluble dietary fiber: Oat fiber and carrot fiber were mixed at a mass ratio of 3:2 to obtain compound insoluble dietary fiber, and 19 portions were taken for later use.

[0095] Raw material mixing: Microencapsulated isomaltitol, jujube and mulberry extract, 138 parts of fructooligosaccharides, 83 parts of polydextrose, 27.5 parts of xylooligosaccharides, 17 parts of stachyose, treated inulin, 24.5 parts of konjac glucomannan, and wolfberry polysaccharide were added to a mixer. The speed was set to 380 r / min and the mixture was mixed for 19 minutes to obtain a uniform mixture.

[0096] Fluidized bed granulation: The mixture is added to a fluidized bed granulator. Pure water is used as the atomizing liquid. The inlet air temperature is set to 50℃, the outlet air temperature to 39℃, the atomization pressure to 0.15MPa, and the spraying speed to 1.4mL / min for granulation.

[0097] Drying and granulation: After granulation, the granules are transferred to a low-temperature vacuum dryer, set at 40℃ and -0.08MPa, and dried for 2.8 hours until the moisture content of the granules is 2.3%. After drying, the granules are granulated by a granulator with a screen aperture of 1.2mm, a rotation speed of 190r / min, and passed through a 16-mesh sieve to obtain semi-finished granules.

[0098] Packaging: Add compound insoluble dietary fiber and Tibetan tea powder to the semi-finished granules, set the speed to 380 r / min, and continue mixing for 30 minutes. After packaging and inspection, the finished product isomaltitol dietary fiber granules are obtained.

[0099] Comparative Example 1

[0100] The difference between this comparative example and Example 1 is that isomaltitol is not microencapsulated; the remaining steps and parameters are exactly the same as in Example 1, as follows:

[0101] Raw material pretreatment

[0102] Take 480 portions of isomaltitol that have not undergone microencapsulation modification and set aside.

[0103] The steps and parameters for ultra-high pressure treatment of inulin, extraction of wolfberry polysaccharides, preparation of jujube and mulberry extract, preparation of golden flower Tibetan tea powder, and preparation of compound insoluble dietary fiber are all the same as in Example 1.

[0104] The raw material mixing, fluidized bed granulation, drying and sizing, and packaging steps and parameters were the same as in Example 1, resulting in dietary fiber granules of isomaltitol from Comparative Example 1.

[0105] Comparative Example 2

[0106] The difference between this comparative example and Example 1 is that no jujube and mulberry extract is added; the remaining steps and parameters are exactly the same as in Example 1, as follows:

[0107] Raw material pretreatment

[0108] The steps and parameters for isomaltose microencapsulation modification, inulin ultra-high pressure treatment, wolfberry polysaccharide extraction, preparation of golden flower Tibetan tea powder, and preparation of compound insoluble dietary fiber are all the same as in Example 1.

[0109] Raw material mixing: Microencapsulated isomaltitol, 130 parts of fructooligosaccharides, 78 parts of polydextrose, 26 parts of xylooligosaccharides, 15 parts of stachyose, treated inulin, 23 parts of konjac glucomannan, and wolfberry polysaccharide were added to the mixer. The speed was set to 350 r / min and the mixture was mixed for 18 minutes to obtain a uniform mixture.

[0110] The fluidized bed granulation, drying and sizing, and packaging steps and parameters were the same as in Example 1, resulting in dietary fiber granules of isomaltitol from Comparative Example 2.

[0111] Comparative Example 3

[0112] The difference between this comparative example and Example 1 is that no golden flower Tibetan tea powder is added; the remaining steps and parameters are exactly the same as in Example 1, as follows:

[0113] Raw material pretreatment

[0114] The steps and parameters for isomaltitol microencapsulation modification, inulin ultra-high pressure treatment, wolfberry polysaccharide extraction, jujube and mulberry extract preparation, and compound insoluble dietary fiber preparation are consistent with those in Example 1.

[0115] The steps and parameters for raw material mixing, fluidized bed granulation, drying and granulation are the same as in Example 1.

[0116] Packaging: Add the compound insoluble dietary fiber to the semi-finished granules, set the speed to 350 r / min, and continue mixing for 30 minutes. After packaging and inspection, the dietary fiber granules of isomaltitol of Comparative Example 3 are obtained.

[0117] test

[0118] Experiment 1: Sensory Evaluation Experiment

[0119] Experimental method: Referring to the sensory evaluation method in GB / T29604-2024, 20 professionally trained sensory evaluators were selected to score the isomaltitol dietary fiber particles of Examples 1-5 and Comparative Examples 1-3 from four aspects: color, odor, taste, and texture. The full score was 100 points, with 20 points for color, 25 points for odor, 30 points for taste, and 25 points for texture. The average score was taken as the final sensory score.

[0120] The experimental results are shown in Table 1 below:

[0121] Table 1

[0122]

[0123] As shown in Table 1, the sensory scores of Examples 1-5 were all above 89 points, indicating that the isomaltitol dietary fiber particles prepared by this invention exhibited excellent performance in terms of color, aroma, taste, and texture. This is because the present invention effectively improved the stability of isomaltitol during processing and storage by microencapsulating it, preventing discoloration and deterioration due to high temperature, light, and other factors; the reasonable addition of jujube and mulberry extract gave the product a unique fruity aroma and sweet taste; the addition of Tibetan tea powder made the product color more uniform and natural, while also enhancing the flavor profile; and the scientific proportioning and reasonable processing technology of each raw material resulted in a uniform and loose texture without clumping. In contrast, Comparative Example 1, because the isomaltitol was not microencapsulated, was prone to thermal decomposition and oxidative discoloration during processing, resulting in a dull color, affected aroma and taste, and slight clumping in the texture, thus leading to a lower sensory score.

[0124] Experiment 2: In vitro dissolution test

[0125] Experimental Method: Following the second method (paddle method) in Section 0931, General Chapter IV, of the 2020 edition of the Chinese Pharmacopoeia, the dissolution medium was 900 mL of water, the rotation speed was 50 r / min, and the temperature was (37±0.5)℃. Appropriate amounts of isomalt dietary fiber granules (approximately equivalent to 50 mg of isomalt) from Examples 1-5 and Comparative Examples 1-3 were added to dissolution vessels. Samples were taken at specified times (5 min, 10 min, 15 min, 20 min, and 30 min), filtered through a 0.45 μm microporous membrane, and the concentration of isomalt in the filtrate was determined by high-performance liquid chromatography (HPLC). The dissolution rate at different time points was calculated.

[0126] The experimental results are shown in Table 2 below:

[0127] Table 2

[0128]

[0129]

[0130] As shown in Table 2, the isomaltitol of Examples 1-5 all achieved a dissolution rate of over 96% at 30 minutes, and the dissolution process was relatively gradual. The dissolution rate was between 33.5% and 37.8% at 5 minutes, between 73.0% and 80.5% at 15 minutes, and between 86.5% and 92.5% at 20 minutes. This indicates that the microencapsulated isomaltitol has good sustained-release properties, preventing rapid dissolution in vivo, thus reducing blood glucose fluctuations and improving product tolerability. This is because the composite wall material formed by microencapsulation modification can encapsulate isomaltitol, slowing its contact rate with the dissolution medium and thus controlling its dissolution rate. Comparative Example 1: Because isomaltitol was not microencapsulated, it dissolves rapidly in the dissolution medium. The dissolution rate reached 65.8% at 5 minutes, 88.5% at 10 minutes, and 99.0% at 30 minutes. It lacks a sustained-release effect, which may lead to the rapid release of isomaltitol in the body, potentially causing a rapid rise in blood sugar and reducing the applicability of the product.

[0131] Experiment 3: Dietary Fiber Content Determination Experiment

[0132] Experimental method: Referring to the enzyme gravimetric method in GB5009.88-2014 Determination of Dietary Fiber in Food, 2.000 g of isomaltitol dietary fiber particles from Examples 1-5 and Comparative Examples 1-3 were weighed and placed in a stoppered conical flask. 40 mL of MES-TRIS buffer at pH 8.2 was added, and the mixture was preheated in a water bath at (37±1)℃ for 5 min. 50 μL of heat-resistant α-amylase solution was added, the flask was capped, and the mixture was shaken in a water bath at (37±1)℃ for 30 min. Subsequently, 50 μL of protease solution was added, and the mixture was shaken in a water bath at (37±1)℃ for another 30 min. Then, 5 mL of pH 4.5 acetate buffer was added, the mixture was cooled to room temperature, and 50 μL of glucosidase solution was added. The mixture was shaken in a water bath at (37±1)℃ for 30 min. After the reaction was completed, the reaction solution was transferred to a centrifuge tube, centrifuged, and the residue was collected. The residue was washed with hot water, centrifuged, and the washing was repeated 3 times. The washing solutions were combined, and the residue and washing solutions were processed separately to determine the content of total dietary fiber, soluble dietary fiber, and insoluble dietary fiber.

[0133] The experimental results are shown in Table 3 below:

[0134] Table 3

[0135]

[0136] As shown in Table 3, the total dietary fiber content of Examples 1-5 is all above 63%, with soluble dietary fiber content ranging from 40.1% to 44.5% and insoluble dietary fiber content ranging from 23.4% to 23.7%. This indicates that the isomaltitol dietary fiber granules prepared by this invention have a high dietary fiber content and a suitable ratio of soluble to insoluble dietary fiber, which can meet the human body's dietary fiber needs. This is because this invention rationally combines various dietary fiber raw materials such as fructooligosaccharides, polydextrose, xylooligosaccharides, stachyose, inulin, konjac glucomannan, and complex insoluble dietary fiber. The synergistic effect between these raw materials results in a high level of total dietary fiber and the content of various types of dietary fiber in the product.

[0137] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A dietary fiber granule made from isomaltitol, characterized in that, The ingredients, by weight, include the following: 460-500 parts isomaltitol, 50-65 parts jujube and mulberry extract, 175-200 parts golden flower Tibetan tea powder, 120-140 parts fructooligosaccharides, 70-85 parts polydextrose, 25-28 parts xylooligosaccharides, 13-18 parts stachyose, 15-20 parts insoluble dietary fiber, 34-40 parts inulin, 22-25 parts konjac glucomannan, and 23-30 parts wolfberry polysaccharides. The isomaltitol has undergone microencapsulation modification. The inulin is used after being treated under ultra-high pressure (300-400 MPa) for 5-10 minutes.

2. The isomaltitol dietary fiber granules according to claim 1, characterized in that, The polysaccharide from wolfberry is extracted from wolfberry by water extraction and alcohol precipitation. The extraction temperature is 80-90℃, the extraction time is 2-3 hours, the volume fraction of ethanol used for alcohol precipitation is 80%-90%, and the material-liquid ratio is 1:6-8.

3. The isomaltitol dietary fiber granules according to claim 1, characterized in that, The insoluble dietary fiber is a compound insoluble dietary fiber, which is composed of cereal fiber and fruit and vegetable fiber in a mass ratio of 3:2, wherein the cereal fiber is oat fiber and the fruit and vegetable fiber is carrot fiber.

4. The isomaltitol dietary fiber granules according to claim 1, characterized in that, The method for preparing jujube and mulberry extract includes: mixing jujubes and mulberries at a mass ratio of 3:1, washing and pitting them, then crushing them to a particle size of 2-5 mm; adding 10-15 times the mass of deionized water, adjusting the pH to 4.5-5.0; adding 0.3%-0.5% of a compound enzyme (cellulase and pectinase mixed at a mass ratio of 2:1) to the mixture; enzymatically hydrolyzing at 50-55℃ for 2-2.5 hours; filtering the solution using a plate and frame filter with a filter cloth pore size of 100-120 mesh to obtain a clear filtrate; and then further filtration of the clear filtrate at 35-40℃ under a vacuum of -0.06 to - The product is concentrated at low temperature under 0.07 MPa to a solid content of 25%-30%, then freeze-dried at -10 to -15℃ for 12-15 hours, and pulverized to 100-120 mesh to obtain a pre-dried powder. The pre-dried powder is mixed with maltodextrin at a mass ratio of 1:0.5, and deionized water is added to adjust the solid content to 35%-40%. Microwave-assisted spray drying is performed with a microwave power of 300-400W, an inlet air temperature of 160-170℃, an outlet air temperature of 75-80℃, and an atomizer speed of 22000-25000 r / min to obtain jujube and mulberry extract.

5. The isomaltitol dietary fiber granules according to claim 1, characterized in that, The complex enzyme contains cellulase activity ≥5000 U / g and pectinase activity ≥3000 U / g.

6. The isomaltitol dietary fiber granules according to claim 1, characterized in that, The preparation of the Golden Flower Tibetan Tea powder includes: fixing fresh Golden Flower Tea leaves at 120-130℃ for 30-40 seconds, then spreading them out at room temperature until the moisture content reaches 20%-25%, and kneading them for 20-30 minutes using a kneading machine at a speed of 30-40 r / min; removing caffeine from the kneaded tea leaves using supercritical carbon dioxide extraction at an extraction pressure of 25-30 MPa, an extraction temperature of 40-50℃, a carbon dioxide flow rate of 20-25 L / h, and an extraction time of 2-3 hours; transferring the extracted tea leaves to a freeze dryer at a cold trap temperature of -45 to -50℃ and a vacuum degree of ≤10 Pa for 18-20 hours; and finally, ultra-fine grinding to a particle size of ≤75 μm at a grinding speed of 30000-35000 r / min to obtain the Golden Flower Tibetan Tea powder.

7. The isomaltitol dietary fiber granules according to claim 1, characterized in that, The microencapsulation modification of isomaltitol includes: dissolving isomaltitol in deionized water and stirring at 60-65℃ with a rotation speed of 200-250 r / min to prepare a 30% isomaltitol solution; adding a composite wall material made of sodium alginate and chitosan at a mass ratio of 3:1, with the mass ratio of the composite wall material to isomaltitol being 1:5-8, and continuing to stir for 30-40 minutes until completely dissolved; transferring the mixed solution to a high-pressure homogenizer and homogenizing it at a pressure of 20 MPa and 3 cycles to form a microencapsulated emulsion with uniform particle size; spray drying the microencapsulated emulsion at an inlet air temperature of 160-170℃, an outlet air temperature of 70-75℃, and an atomization pressure of 0.2 MPa, collecting the dried product and sieving it through an 80-120 mesh sieve to obtain microencapsulated isomaltitol.

8. The method for preparing isomaltitol dietary fiber granules according to any one of claims 1-7, characterized in that, include: (1) Raw material mixing: Add isomalt, jujube and mulberry extract, fructooligosaccharide, polydextrose, xylooligosaccharide, stachyose, inulin, konjac glucomannan and wolfberry polysaccharide to the mixer, rotate at 300-400 r / min, mix for 15-20 minutes to obtain a uniform mixture. (2) Fluidized bed granulation: Add the mixture to a fluidized bed granulator; (3) Drying and granulation: After granulation, the granules are transferred to a low-temperature vacuum dryer at a temperature of 40℃ and a vacuum of -0.08MPa for 2-3 hours until the moisture content of the granules is ≤3%. After drying, the granules are granulated by a granulator with a screen aperture of 1.2mm and a rotation speed of 150-200r / min, and passed through a 16-mesh sieve to obtain the finished granules. (4) Packaging: Add insoluble dietary fiber and golden flower Tibetan tea powder, mix at 300-400 r / min for 30 minutes, then package and inspect.

9. The preparation method according to claim 6, characterized in that, The atomizing liquid used in the fluidized bed granulation is pure water.

10. The preparation method according to claim 1, characterized in that, The granulation parameters are as follows: inlet air temperature 50℃, outlet air temperature 35-40℃, atomization pressure 0.15MPa, and spraying speed 1.2-1.5mL / min.

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