Product rich in soluble yeast dietary fibers as well as preparation method and application of product

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a product rich in soluble yeast dietary fibers and a preparation method and application thereof. Wherein in terms of dry matter mass of the product containing the soluble yeast dietary fiber, the product containing the soluble yeast dietary fiber comprises the following components in percentage by mass: more than 40% of soluble yeast dietary fiber, less than 0.5% of fat, more than 20% of yeast beta-glucan and more than 20% of mannan. The product containing the soluble yeast dietary fibers prepared by the preparation method disclosed by the invention contains the soluble dietary fibers with higher content, the solubility is obviously improved, the mouth feel is improved to a certain extent, and the product contains lower fat content and is more beneficial to storage; and meanwhile, the product is rich in beta-glucan and mannan, so that the product has a wide application prospect.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a product rich in soluble yeast dietary fiber, its preparation method, and its application. Background Technology

[0002] Yeast dietary fiber, also known as yeast polysaccharide, is a product obtained by enzymatically hydrolyzing and extracting yeast, either directly or through the action of yeast's own enzymes or added food processing enzymes, with or without heat processing. It contains components found in yeast cells, such as glucan, mannan, and protein, and is classified as a food ingredient.

[0003] Yeast dietary fiber is rich in yeast β-glucan, a functional polysaccharide derived from the yeast cell wall. Its backbone is composed of β-1,3-D-glucan, with branched structures formed by β-1,6-D-glucan. This unique molecular conformation allows it to precisely recognize and activate receptors on the surface of immune cells, thereby efficiently activating key immune cells such as macrophages and neutrophils. By activating these immune cells, yeast β-glucan can significantly increase the secretion levels of immune factors such as interleukins and cytokinins, while promoting the production of specific antibodies, thus comprehensively enhancing the body's immune defense capabilities. Furthermore, its powerful bioactivity can promote the repair and regeneration of damaged cells, playing a crucial role in maintaining the body's health. Yeast β-glucan has multiple applications in the food and cosmetic fields. In food processing, its unique water-holding capacity imparts excellent thickening effects to products, while locking in moisture for long-lasting hydration, significantly improving the texture and taste of food. In the cosmetics industry, this ingredient is widely used in the formulation of products such as face masks, shower gels, and hand creams due to its anti-radiation damage and cell regeneration properties. It can not only effectively brighten skin tone, but also accelerate skin cell repair and work together to provide deep moisturizing effects, providing comprehensive care for the skin.

[0004] Yeast dietary fiber is also rich in yeast mannan. Mannan has the function of regulating the body's immune system, mainly by acting as a cofactor for immune stimulation, enhancing the body's immune response, and increasing humoral and cellular immunity in animals. Mannan also has the function of regulating the balance of intestinal flora. After entering the intestine, it can be digested and utilized by beneficial bacteria in the animal's intestine as a nutrient, thereby promoting the proliferation of beneficial bacteria. The acidic substances produced by mannan oligosaccharides can lower the pH value of the intestine, inhibit the growth of harmful bacteria, and improve the animal's disease resistance. Mannan oligosaccharides can bind to exogenous lectins, disrupting cell recognition, blocking the adsorption of pathogens on the intestinal wall, and preventing them from multiplying in the intestine. Studies by Sharon N et al. have proposed that mannan oligosaccharides can not only bind to bacteria, but also bind to the surface of certain toxins, viruses, and eukaryotic cells, thereby acting as an adjuvant for these exogenous antigens, slowing down antigen absorption, and increasing antigen titer. Studies by Nathan S et al. have shown that mannan oligosaccharides can bind to the lectins of 11 Escherichia coli species, blocking the binding of lectins of intestinal pathogens to specific sugar molecules on the surface of mucosal epithelial cells, thus preventing intestinal pathogens from multiplying in the gastrointestinal tract. Studies by CastroDP et al. have found that mannan can protect against bacterial diseases caused by Serratia marcescens.

[0005] Currently, yeast dietary fiber produced by enzymatic hydrolysis mainly originates from yeast cell walls, a byproduct of yeast extract production. This raw material suffers from significant solubility defects, resulting in a rough texture and poor storage stability. These problems severely limit its widespread application in the food industry. Summary of the Invention

[0006] The technical problem solved by this invention is that the yeast dietary fiber disclosed in the prior art has poor solubility, a slightly astringent and unsmooth taste, and poor storage stability due to its high fat content, which makes it prone to oxidation and rancidity.

[0007] To address the aforementioned technical problems, this invention provides a product rich in soluble yeast dietary fiber and its preparation method.

[0008] Specifically, the present invention provides the following technical solution: In a first aspect, the present invention provides a product containing soluble yeast dietary fiber, wherein, based on the dry matter mass of the product containing soluble yeast dietary fiber, the content of soluble yeast dietary fiber is >40% and the fat content is <0.5%; Among them, products containing soluble yeast dietary fiber include yeast β-glucan and mannan; based on the dry matter mass of products containing soluble yeast dietary fiber, the yeast β-glucan content is >20% and the mannan content is >20%.

[0009] Preferably, the soluble yeast dietary fiber content is 45%-65% based on the dry matter mass of the product containing soluble yeast dietary fiber.

[0010] And / or, preferably, the fat content is 0.1%-0.4% based on the dry matter mass of the product containing soluble yeast dietary fiber.

[0011] And / or, preferably, the yeast β-glucan content is 22%-30% based on the dry matter mass of the product containing soluble yeast dietary fiber.

[0012] And / or, preferably, the mannan content is 21%-32% based on the dry matter mass of the product containing soluble yeast dietary fiber.

[0013] And / or, preferably, the percentage of β-glucan with a molecular weight greater than 63,300 Daltons in the total mass of yeast β-glucan is >60%; more preferably, the percentage of β-glucan with a molecular weight greater than 63,300 Daltons in the total mass of yeast β-glucan is 62%-85%.

[0014] Secondly, the present invention provides a method for preparing the product containing soluble yeast dietary fiber, comprising the following steps: Step 1: Cultivate yeast strains to obtain yeast cells; Step 2: The yeast cells obtained in Step 1 are subjected to cell wall disruption treatment; Step 3: Add the cell wall-breaking yeast milk obtained in Step 2 to protease for the first enzymatic hydrolysis. After the enzymatic hydrolysis is completed, separate the solid and liquid phases to obtain the heavy phase. Step 4: Add water to the heavy phase prepared in step 3 to prepare a solution, add lipase for a second enzymatic hydrolysis, and after the enzymatic hydrolysis is completed, separate the solid and liquid phases to obtain the heavy phase; Step 5: Add water to the heavy phase prepared in step 4 to make a solution, add polysaccharide enzyme for a third enzymatic hydrolysis. After the enzymatic hydrolysis is completed, separate the solid and liquid phase to obtain the clear phase, which is the product containing soluble yeast dietary fiber.

[0015] Preferably, in step 1, the strain is a *Saccharomyces cerevisiae* strain; preferably, the strain is *Saccharomyces cerevisiae* Hp-1 strain (…). Saccharomyces cerevisiae Hp-1), with accession number CCTCC NO: M20241829.

[0016] And / or, preferably, in step 1, the yeast strain is activated and expanded to prepare a yeast seed liquid, and then the yeast seed liquid is inoculated into a culture medium and cultured twice to prepare yeast cells.

[0017] More preferably, the culture medium used for activation and expansion culture, by weight, comprises 8-12 parts yeast extract, 18-20 parts glucose, 18-20 parts peptone and 990-1010 parts water.

[0018] And / or, more preferably, the activation and expansion culture temperature is 25-35°C; more preferably, the activation and expansion culture temperature is 28-32°C.

[0019] And / or, more preferably, the activation and expansion culture time is 19-29 h; more preferably, the activation and expansion culture time is 22-26 h.

[0020] And / or, preferably, in step 1, during the process of inoculating the yeast seed liquid into the culture medium and culturing it twice to prepare yeast cells, nutrient solution is added in a fed-batch manner; the two cultivations include a first cultivation process and a second cultivation process.

[0021] More preferably, the nutrient solution comprises, by weight, 210-230 parts yeast extract, 440-460 parts peptone, 590-610 parts glucose and 29950-30050 parts water; even more preferably, the nutrient solution comprises 215-225 parts yeast extract, 445-455 parts peptone, 595-605 parts glucose and 29990-30010 parts water.

[0022] And / or, preferably, the culture medium comprises, by weight, 210-230 parts yeast extract, 440-460 parts peptone, 590-610 parts glucose and 29950-30050 parts water; more preferably, the culture medium comprises 215-225 parts yeast extract, 445-455 parts peptone, 595-605 parts glucose and 29990-30010 parts water; even more preferably, the composition of the culture medium and the nutrient solution is the same; And / or, preferably, the flow rate of the nutrient solution during the second culture process is 1.2-2 times that during the first culture process; more preferably, the flow rate of the nutrient solution during the second culture process is 1.2-1.9 times that during the first culture process; even more preferably, the flow rate of the nutrient solution during the second culture process is 1.5-1.8 times that during the first culture process.

[0023] And / or, preferably, in step 1, the flow rate of the nutrient solution during the first culture process is 28-42 mL / min; more preferably, the flow rate of the nutrient solution during the first culture process is 30-40 mL / min; more preferably, the flow rate of the nutrient solution during the first culture process is 35-40 mL / min.

[0024] And / or, preferably, in step 1, the temperature of the first culture is 23-34°C; more preferably, the temperature of the first culture is 25-32°C; and even more preferably, the temperature of the first culture is 27-30°C.

[0025] And / or, preferably, in step 1, the first culture time is 8-14 hours; more preferably, the first culture time is 10-12 hours; even more preferably, the first culture time is 11-12 hours.

[0026] And / or, preferably, in step 1, the ventilation rate for the first culture is 20-30 L / min; more preferably, the ventilation rate for the first culture is 24-26 L / min.

[0027] And / or, preferably, in step 1, the flow rate of the nutrient solution during the second culture process is 43-62 mL / min; more preferably, the flow rate of the nutrient solution during the second culture process is 45-62 mL / min; even more preferably, the flow rate of the nutrient solution during the second culture process is 55-62 mL / min; and even more preferably, the flow rate of the nutrient solution during the second culture process is 58-62 mL / min.

[0028] And / or, preferably, in step 1, the temperature of the second culture is 31-42°C; more preferably, the temperature of the second culture is 33-40°C; and even more preferably, the temperature of the second culture is 36-39°C.

[0029] And / or, preferably, in step 1, the second culture time is 1-7 hours; more preferably, the second culture time is 2-5 hours; even more preferably, the second culture time is 3-4 hours.

[0030] And / or, preferably, in step 1, the ventilation rate for the second culture is 30-40 L / min; more preferably, the ventilation rate for the second culture is 32-34 L / min.

[0031] And / or, preferably, in step 2, before cell wall breaking, the yeast cells obtained in step 1 are diluted with water to obtain a yeast milk with a yeast cell mass percentage concentration of 7%-16%; more preferably, the yeast milk has a yeast cell mass percentage concentration of 8%-15%; and even more preferably, the yeast milk has a yeast cell mass percentage concentration of 11%-13%.

[0032] And / or, preferably, in step 2, heat treatment is used for cell wall disruption. More preferably, the temperature of the heat treatment is 48-72°C; even more preferably, the temperature of the heat treatment is 53-72°C. And / or, more preferably, the heat treatment time is 1-5 hours; even more preferably, the heat treatment time is 2-4 hours; even more preferably, the heat treatment time is 2.5-4 hours. And / or, more preferably, the pH value of the heat treatment is 5.0-8.0; even more preferably, the pH value of the heat treatment is 6.5-8.0; even more preferably, the pH value of the heat treatment is 6.5-7.

[0033] And / or, preferably, in step 3, the protease includes one or more substances selected from the group consisting of papain, neutral protease and alkaline protease; more preferably, the protease includes neutral protease and alkaline protease; even more preferably, the protease is selected from a combination of neutral protease and alkaline protease, or a combination of papain, neutral protease and alkaline protease.

[0034] And / or, preferably, in step 3, the amount of protease added is 0.5%-1.5% based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2; more preferably, the amount of protease added is 0.8%-1.5% based on the mass of the dry matter of the yeast milk; even more preferably, the amount of papain added is 0-0.5%; even more preferably, the amount of papain added is 0-0.4%; and / or, even more preferably, the amount of neutral protease added is 0-0.5%; even more preferably, the amount of neutral protease added is 0.4-0.5%; and / or, even more preferably, the amount of alkaline protease added is 0-0.6%; even more preferably, the amount of alkaline protease added is 0.4-0.6%. And / or, preferably, in step 3, the enzymatic hydrolysis temperature is 40-65°C; more preferably, the enzymatic hydrolysis temperature is 45-60°C.

[0035] And / or, preferably, in step 3, the enzymatic hydrolysis pH is 4.0-7.5; more preferably, the enzymatic hydrolysis pH is 5.0-7.0.

[0036] And / or, preferably, in step 3, the enzymatic hydrolysis time is 5-20 h; more preferably, the enzymatic hydrolysis time is 5-17 h.

[0037] And / or, preferably, in step 3, the papain activity is 600,000 U / g or higher; more preferably, the papain activity is 600,000-660,000 U / g.

[0038] And / or, preferably, in step 3, the activity of the neutral protease is 20,000 U / g or more; more preferably, the activity of the neutral protease is 20,000-22,000 U / g.

[0039] And / or, preferably, in step 3, the alkaline protease has an enzyme activity of 1000 LAPU / g or more; more preferably, the alkaline protease has an enzyme activity of 1000-1200 LAPU / g.

[0040] And / or, preferably, in step 4, the heavy phase prepared in step 3 is diluted with water to a solution with a mass concentration of 5-15%; more preferably, the heavy phase prepared in step 3 is diluted with water to a solution with a mass concentration of 12-15%.

[0041] And / or, preferably, in step 4, the lipase includes phospholipase and / or triglyceride enzyme; preferably, the lipase is selected from triglyceride enzyme or a combination of phospholipase and triglyceride enzyme.

[0042] And / or, preferably, in step 4, the amount of lipase added is 0.2%-2% based on the dry matter mass of the heavy phase prepared in step 3; more preferably, the amount of lipase added is 1%-2% based on the dry matter mass of the heavy phase prepared in step 3; even more preferably, the amount of lipase added is 1%-1.5% based on the dry matter mass of the heavy phase prepared in step 3; even more preferably, the amount of phospholipase added is 0-1%; even more preferably, the amount of phospholipase added is 0-0.7%; and / or, even more preferably, the amount of triglyceride enzyme added is 0-1%; even more preferably, the amount of triglyceride enzyme added is 0.8%-1%.

[0043] And / or, preferably, in step 4, the enzymatic hydrolysis temperature is 40-60°C; more preferably, the enzymatic hydrolysis temperature is 45-55°C.

[0044] And / or, preferably, in step 4, the enzymatic hydrolysis pH is 6-9; more preferably, the enzymatic hydrolysis pH is 6-7.

[0045] And / or, preferably, in step 4, the enzymatic hydrolysis time is 3-6 hours; more preferably, the enzymatic hydrolysis time is 4-5 hours.

[0046] And / or, preferably, in step 4, the phospholipase activity is 10 KLU / g or higher; more preferably, the phospholipase activity is 10-12 KLU / g.

[0047] And / or, preferably, in step 4, the activity of the triglyceride enzyme is 100 KLU / g or more; more preferably, the activity of the triglyceride enzyme is 100-120 KLU / g.

[0048] And / or, preferably, in step 5, the heavy phase obtained in step 4 is prepared into a solution with a mass concentration of 8%-15%; more preferably, the heavy phase obtained in step 4 is prepared into a solution with a mass concentration of 12%-15%; and even more preferably, the heavy phase obtained in step 4 is prepared into a solution with a mass concentration of 13%-15%.

[0049] And / or, preferably, in step 5, the polysaccharide enzyme includes glucanase and / or mannanase; more preferably, the polysaccharide enzyme is selected from mannanase or a combination of glucanase and mannanase.

[0050] And / or, preferably, in step 5, the amount of polysaccharide enzyme added is 0.3%-1.5% based on the dry matter mass of the heavy phase prepared in step 4; more preferably, the amount of polysaccharide enzyme added is 0.5%-1.5%; even more preferably, the amount of polysaccharide enzyme added is 0.5%-1%; even more preferably, the amount of dextranase added is 0-1%; even more preferably, the amount of dextranase added is 0-0.5%; and / or, even more preferably, the amount of mannanase added is 0-0.55%; even more preferably, the amount of mannanase added is 0.45-0.55%.

[0051] And / or, preferably, in step 5, the enzymatic hydrolysis temperature is 50-70°C; more preferably, the enzymatic hydrolysis temperature is 60-65°C.

[0052] And / or, preferably, in step 5, the enzymatic hydrolysis pH is 4-7; more preferably, the enzymatic hydrolysis pH is 5-6.

[0053] And / or, preferably, in step 5, the enzymatic hydrolysis time is 8-14 h; more preferably, the enzymatic hydrolysis time is 10-12 h.

[0054] And / or, preferably, in step 5, the activity of mannanase is 500 U / g or more; more preferably, the activity of mannanase is 500-550 U / g.

[0055] And / or, preferably, in step 5, the activity of the dextranase is 300 U / g or more; more preferably, the activity of the dextranase is 300-330 U / g.

[0056] And / or, preferably, in step 5, the resulting clear liquid is evaporated and / or dried.

[0057] And / or, preferably, in step 5, the evaporation and concentration are carried out under reduced pressure; more preferably, the pressure is 120-169 mbar; and / or, the temperature is 30-60°C; And / or, preferably, in step 5, the drying includes spray drying, microwave drying, vacuum drying, or drum drying.

[0058] Thirdly, the present invention provides a product containing soluble yeast dietary fiber, which is prepared by the aforementioned method for preparing a product containing soluble yeast dietary fiber.

[0059] Fourthly, the present invention provides an application of the product containing soluble yeast dietary fiber in food, pharmaceuticals, health products, or feed.

[0060] Fifthly, the present invention provides a food, medicine, health product or feed, which includes the product containing soluble yeast dietary fiber.

[0061] Beneficial effects of the present invention (1) This invention significantly increases the content of soluble dietary fiber in yeast dietary fiber products by culturing yeast twice and sequentially breaking the cell walls and enzymatically hydrolyzing the prepared yeast cells. The solubility is significantly improved, the taste is improved to a certain extent, and the fat content is significantly reduced.

[0062] (2) The present invention intentionally modulates the enzymatic hydrolysis process. Studies have found that by sequentially using protease, lipase and polysaccharide enzyme to enzymatically hydrolyze the cell-wall broken yeast milk, compared with other enzymatic hydrolysis processes, this application, by controlling the specific enzymatic hydrolysis process, the type of enzyme and the amount of enzyme added, enables each step and different enzymes to work synergistically. This not only makes the prepared yeast dietary fiber product contain a higher content of soluble dietary fiber and a better taste, but also makes the yeast dietary fiber product have a lower fat content, thereby having better storage stability.

[0063] (3) The yeast dietary fiber product prepared by the present invention contains a higher content of soluble dietary fiber, and the soluble dietary fiber includes a higher content of glucan and mannan.

[0064] Strain Preservation Information The brewing yeast Hp-1 used in this invention ( Saccharomyces cerevisiae The strain Hp-1 was deposited on August 21, 2024, at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC NO: M 20241829. The depositary address is: Wuhan University, Wuhan, China, Postcode: 430072; Telephone: (027) 68754052. This strain has been described in patent application No. 2024113558043. Detailed Implementation

[0066] The purpose of this invention is to provide a product rich in soluble yeast dietary fiber, its preparation method, and its application.

[0067] the term Yeast milk refers to the fermentation broth obtained by first culturing and fermenting yeast, then removing the supernatant through solid-liquid separation (such as centrifugation), collecting the yeast cells, and then adding water to obtain yeast milk.

[0068] Soluble dietary fiber refers to a type of fiber that can dissolve in water, absorb water and swell, and be fermented by microorganisms in the large intestine.

[0069] Yeast extract powder, also known as powdered yeast extract fermentation (YEF), is a product made from yeast through processes such as autolysis, enzymatic hydrolysis, concentration, and drying. It is rich in nutrients such as protein, amino acids, peptides, polypeptides, nucleic acids, vitamins, and trace elements.

[0070] Peptone is produced by the incomplete hydrolysis of protein raw materials by acid, alkali, or protease (such as trypsin). It is rich in polypeptides, amino acids, as well as some vitamins and sugars. It is an essential organic nitrogen source in microbial culture media and can also provide a variety of nutrients such as carbon sources, vitamins, and growth factors.

[0071] This invention provides the following technical solution: Technical Solution 1: A product containing soluble yeast dietary fiber, characterized in that, based on the dry matter mass of the product containing soluble yeast dietary fiber, the content of soluble yeast dietary fiber is >40%, and the fat content is <0.5%; Among them, products containing soluble yeast dietary fiber include yeast β-glucan and mannan; based on the dry matter mass of products containing soluble yeast dietary fiber, the yeast β-glucan content is >20% and the mannan content is >20%.

[0072] Technical Solution 2: The product containing soluble yeast dietary fiber according to Technical Solution 1, wherein, based on the dry matter mass of the product containing soluble yeast dietary fiber, the soluble yeast dietary fiber content is 45%-65%; And / or, based on the dry matter mass of products containing soluble yeast dietary fiber, the fat content is 0.1%-0.4%; And / or, based on the dry matter mass of products containing soluble yeast dietary fiber, the yeast β-glucan content is 22%-30%; And / or, based on the dry matter mass of products containing soluble yeast dietary fiber, the mannan content is 21%-32%.

[0073] Technical Solution 3: The product containing soluble yeast dietary fiber according to Technical Solution 1 or 2, wherein the mass percentage of β-glucan with a molecular weight greater than 63,300 Daltons in the yeast β-glucan is >60%; preferably, the mass percentage of β-glucan with a molecular weight greater than 63,300 Daltons in the yeast β-glucan is 62%-85%.

[0074] Technical Solution 4: A method for preparing a product containing soluble yeast dietary fiber as described in any one of Technical Solutions 1-3, characterized in that it includes the following steps: Step 1: Cultivate yeast strains to obtain yeast cells; Step 2: The yeast cells obtained in Step 1 are subjected to cell wall disruption treatment; Step 3: Add the cell wall-breaking yeast milk obtained in Step 2 to protease for the first enzymatic hydrolysis. After the enzymatic hydrolysis is completed, separate the solid and liquid phases to obtain the heavy phase. Step 4: Add water to the heavy phase prepared in step 3 to prepare a solution, add lipase for a second enzymatic hydrolysis, and after the enzymatic hydrolysis is completed, separate the solid and liquid phases to obtain the heavy phase; Step 5: Add water to the heavy phase prepared in step 4 to make a solution, add polysaccharide enzyme for a third enzymatic hydrolysis. After the enzymatic hydrolysis is completed, separate the solid and liquid phase to obtain the clear phase, which is the product containing soluble yeast dietary fiber.

[0075] Technical Solution 5: The preparation method of the product containing soluble yeast dietary fiber according to Technical Solution 4, wherein, in step 1, the strain is a Saccharomyces cerevisiae strain; preferably, the strain is Saccharomyces cerevisiae Hp-1 strain (… Saccharomyces cerevisiae Hp-1), with accession number CCTCC NO: M20241829.

[0076] Technical Solution 6: The preparation method of the product containing soluble yeast dietary fiber according to Technical Solution 4 or 5, wherein in step 1, the yeast strain is activated and expanded to prepare yeast seed liquid, and then the yeast seed liquid is inoculated into the culture medium and cultured twice to prepare yeast cells.

[0077] Technical Solution 7: The preparation method of the product containing soluble yeast dietary fiber according to Technical Solution 6, wherein, in step 1, the culture medium used for activation and expansion culture, by weight, includes 8-12 parts yeast extract, 18-20 parts glucose, 18-20 parts peptone and 990-1010 parts water; And / or, the activation and expansion culture temperature is 25-35℃; preferably, the activation and expansion culture temperature is 28-32℃; And / or, the activation and expansion culture time is 19-29 h; preferably, the activation and expansion culture time is 22-26 h.

[0078] Technical Solution 8: The method for preparing a product containing soluble yeast dietary fiber according to Technical Solution 6 or 7, wherein, in step 1, during the process of inoculating the yeast seed liquid into the culture medium and culturing it twice to prepare yeast cells, nutrient solution is added in a fed-batch manner; the two cultivations include a first cultivation process and a second cultivation process; Preferably, by weight, the nutrient solution comprises 210-230 parts yeast extract, 440-460 parts peptone, 590-610 parts glucose, and 29950-30050 parts water; more preferably, the nutrient solution comprises 215-225 parts yeast extract, 445-455 parts peptone, 595-605 parts glucose, and 29990-30010 parts water; for example, in some embodiments, the nutrient solution may comprise 210, 211, 212, 213, 214, 215, 21... 6, 217, 218, 219, 220, 221, 222, 223, 224, 225, 226, 227, 228, 229, or 230 parts of yeast extract, or yeast extract containing any two of the above specific values ​​as endpoints; and / or, the nutrient solution may include 440, 441, 442, 443, 444, 445, 446, 447, 448, 449, 450, 451, 452, 453, 454, 455, 456, or 4... 57, 458, 459, or 460 parts of peptone, or peptone containing a value within the range defined by any two of the above specific values ​​as endpoints; and / or, the nutrient solution may include 590, 591, 592, 593, 594, 595, 596, 597, 598, 599, 600, 601, 602, 603, 604, 605, 606, 607, 608, 609, or 610 parts of glucose, or glucose containing a value within the range defined by any two of the above specific values ​​as endpoints. The nutrient solution may contain glucose within a specified range; and / or, the nutrient solution may include 29990, 29991, 29992, 29993, 29994, 29995, 29996, 29997, 29998, 29999, 30000, 30001, 30002, 30003, 30004, 30005, 30006, 30007, 30008, 30009 or 30010 parts of water, or contain water within a numerical range defined by any two of the above specific values ​​as endpoints; And / or, preferably, the culture medium comprises, by weight, 210-230 parts yeast extract, 440-460 parts peptone, 590-610 parts glucose and 29950-30050 parts water; more preferably, the culture medium comprises 215-225 parts yeast extract, 445-455 parts peptone, 595-605 parts glucose and 29990-30010 parts water; even more preferably, the composition of the culture medium and the nutrient solution is the same; And / or, preferably, the flow acceleration of the nutrient solution during the second culture process is 1.2-2 times that during the first culture process; more preferably, the flow acceleration of the nutrient solution during the second culture process is 1.2-1.9 times that during the first culture process; even more preferably, the flow acceleration of the nutrient solution during the second culture process is 1.5-1.8 times that during the first culture process; for example, in some embodiments, the flow acceleration of the nutrient solution during the second culture process is 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9 or 2 times that during the first culture process, or includes multiples within the numerical range formed by any two of the above specific values ​​as endpoints.

[0079] Technical Solution 9: A method for preparing a product containing soluble yeast dietary fiber according to any one of Technical Solutions 6-8, wherein, in step 1, the flow rate of the nutrient solution during the first culture process is 28-42 mL / min; preferably, the flow rate of the nutrient solution during the first culture process is 30-40 mL / min; more preferably, the flow rate of the nutrient solution during the first culture process is 35-40 mL / min; for example, in some embodiments, the flow rate of the nutrient solution during the first culture process can be 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41 or 42 mL / min, or a flow rate within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the temperature of the first culture is 23-34°C; preferably, the temperature of the first culture is 25-32°C; more preferably, the temperature of the first culture is 27-30°C; for example, in some embodiments, the temperature of the first culture can be 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33 or 34°C, or include temperatures within a numerical range formed by any two of the above specific values ​​as endpoints; And / or, the first culture time is 8-14 hours; preferably, the first culture time is 10-12 hours; more preferably, the first culture time is 11-12 hours; for example, in some embodiments, the first culture time can be 8, 9, 10, 11, 12, 13 or 14 hours, or include the time within the numerical range formed by any two of the above specific values ​​as endpoints. And / or, the ventilation rate for the first culture is 20-30 L / min; preferably, the ventilation rate for the first culture is 24-26 L / min; for example, in some embodiments, the ventilation rate for the first culture is 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30 L / min, or includes ventilation rates within the numerical range formed by any two of the above specific values ​​as endpoints.

[0080] Technical Solution 10: A method for preparing a product containing soluble yeast dietary fiber according to any one of Technical Solutions 6-9, wherein, in step 1, the flow rate of the nutrient solution during the second culture process is 43-62 mL / min; preferably, the flow rate of the nutrient solution during the second culture process is 45-62 mL / min; more preferably, the flow rate of the nutrient solution during the second culture process is 55-62 mL / min; even more preferably, the flow rate of the nutrient solution during the second culture process is 58-62 mL / min; for example, in some embodiments, the flow rate of the nutrient solution during the second culture process can be 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61 or 62 mL / min, or a flow rate within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the temperature of the second culture is 31-42°C; preferably, the temperature of the second culture is 33-40°C; more preferably, the temperature of the second culture is 36-39°C; for example, in some embodiments, the temperature of the second culture is 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41 or 42°C, or includes temperatures within a numerical range formed by any two of the above specific values ​​as endpoints; And / or, the second culture time is 1-7 hours; preferably, the second culture time is 2-5 hours; more preferably, the second culture time is 3-4 hours; for example, in some embodiments, the second culture time is 1, 2, 3, 4, 5, 6 or 7 hours, or includes the time within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the ventilation rate for the second culture is 30-40 L / min; preferably, the ventilation rate for the second culture is 32-34 L / min; for example, in some embodiments, the ventilation rate for the second culture can be 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40 L / min, or include ventilation rates within the numerical range formed by any two of the above specific values ​​as endpoints.

[0081] Technical Solution 11: A method for preparing a product containing soluble yeast dietary fiber according to any one of Technical Solutions 4-10, wherein, in step 2, before cell wall breaking, the yeast cells obtained in step 1 are diluted with water to obtain a yeast milk with a yeast cell mass percentage concentration of 7%-16%; preferably, the yeast milk has a yeast cell mass percentage concentration of 8%-15%; more preferably, the yeast milk has a yeast cell mass percentage concentration of 11%-13%; for example, in some embodiments, the yeast cell mass percentage concentration can be 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15% or 16%, or a mass percentage concentration within the numerical range formed by any two of the above specific values ​​as endpoints.

[0082] Technical Solution 12: A method for preparing a product containing soluble yeast dietary fiber according to any one of Technical Solutions 4-11, wherein, in step 2, heat treatment is used to break the cell wall; Preferably, the heat treatment temperature is 48-72°C; more preferably, the heat treatment temperature is 53-72°C; for example, in some embodiments, the heat treatment temperature can be 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71 or 72°C, or a heat treatment temperature within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, preferably, the heat treatment time is 1-5 hours; more preferably, the heat treatment time is 2-4 hours; even more preferably, the heat treatment time is 2.5-4 hours; for example, in some embodiments, the heat treatment time can be 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5 or 5 hours, or include the heat treatment time within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, preferably, the pH value of the heat treatment is 5.0-8.0; more preferably, the pH value of the heat treatment is 6.5-8.0; even more preferably, the pH value of the heat treatment is 6.5-7; for example, in some embodiments, the pH value of the heat treatment can be 5, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9 or 8, or a pH value of the heat treatment that falls within the range of any two of the above specific values ​​as endpoints.

[0083] Technical Solution 13: A method for preparing a product containing soluble yeast dietary fiber according to any one of Technical Solutions 4-12, wherein, in step 3, the protease includes one or more substances selected from the group consisting of papain, neutral protease and alkaline protease; preferably, the protease includes neutral protease and alkaline protease; more preferably, the protease is selected from a combination of neutral protease and alkaline protease, or a combination of papain, neutral protease and alkaline protease.

[0084] Technical Solution 14: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-13, wherein, in step 3, the amount of protease added is 0.5%-1.5% based on the mass of the dry matter of the cell-wall-broken yeast milk obtained in step 2; preferably, the amount of protease added is 0.8%-1.5% based on the mass of the dry matter of the yeast milk; for example, in some embodiments, the amount of protease added is 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4% or 1.5%, or the amount of protease added is within the numerical range formed by any two of the above specific values ​​as endpoints; More preferably, the amount of papain added is 0-0.5%; even more preferably, the amount of papain added is 0-0.4%; for example, in some embodiments, the amount of papain added is 0%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45% or 0.5%, or the amount of papain added is within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, more preferably, the amount of neutral protease added is 0-0.5%; more preferably, the amount of neutral protease added is 0.4-0.5%; for example, in some embodiments, the amount of neutral protease added is 0%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45% or 0.5%, or includes an amount of neutral protease added within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, more preferably, the amount of alkaline protease added is 0-0.6%; more preferably, the amount of alkaline protease added is 0.4-0.6%; for example, in some embodiments, the amount of alkaline protease added is 0%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.55% or 0.6%, or includes an amount of alkaline protease added within the numerical range formed by any two of the above specific values ​​as endpoints.

[0085] Technical Solution 15: A method for preparing a product containing soluble yeast dietary fiber according to any one of Technical Solutions 4-14, wherein, in step 3, the enzymatic hydrolysis temperature is 40-65℃; preferably, the enzymatic hydrolysis temperature is 45-60℃; And / or, the enzymatic hydrolysis pH is 4.0-7.5; preferably, the enzymatic hydrolysis pH is 5.0-7.0; And / or, the enzymatic hydrolysis time is 5-20 h; preferably, the enzymatic hydrolysis time is 5-17 h.

[0086] Technical Solution 16: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-15, wherein, in step 3, the enzyme activity of papain is 600,000 U / g or more; preferably, the enzyme activity of papain is 600,000-660,000 U / g; for example, in some embodiments, the enzyme activity of papain can be 600,000, 610,000, 620,000, 630,000, 640,000, 650,000 or 660,000 U / g, or contain enzyme activity within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the activity of the neutral protease is 20,000 U / g or more; preferably, the activity of the neutral protease is 20,000-22,000 U / g; for example, in some embodiments, the activity of the neutral protease can be 2, 20,500, 21, 21,500 or 22,000 U / g, or contain the activity within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the alkaline protease activity is 1000 LAPU / g or higher; preferably, the alkaline protease activity is 1000-1200 LAPU / g; for example, in some embodiments, the alkaline protease activity can be 1000, 1010, 1020, 1030, 1040, 1050, 1060, 1070, 1080, 1090, 1100, 1110, 1120, 1130, 1140, 1150, 1160, 1170, 1180, 1190 or 1200 LAPU / g, or contain an activity within the numerical range formed by any two of the above specific values ​​as endpoints.

[0087] Technical Solution 17: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-16, wherein, in step 4, the heavy phase obtained in step 3 is diluted with water to a solution with a mass concentration of 5%-15%; preferably, the heavy phase obtained in step 3 is diluted with water to a solution with a mass concentration of 12-15%; for example, in some embodiments, the heavy phase obtained in step 3 is diluted with water to a mass concentration of 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15%, or a mass concentration within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the lipase includes phospholipase and / or triglyceride enzyme; preferably, the lipase is selected from triglyceride enzyme or a combination of phospholipase and triglyceride enzyme.

[0088] Technical Solution 18: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-17, wherein, in step 4, the amount of lipase added is 0.2%-2% based on the dry matter mass of the heavy phase prepared in step 3; preferably, the amount of lipase added is 1%-2% based on the dry matter mass of the heavy phase prepared in step 3; more preferably, the amount of lipase added is 1%-1.5% based on the dry matter mass of the heavy phase prepared in step 3; for example, in some embodiments, the amount of lipase added can be 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2%, or the amount of lipase added is within the numerical range formed by any two of the above specific values ​​as endpoints; More preferably, the amount of phospholipase added is 0-1%; even more preferably, the amount of phospholipase added is 0-0.7%; for example, in some embodiments, the amount of phospholipase added can be 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, or the amount of phospholipase added is within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, more preferably, the amount of triglyceride enzyme added is 0-1%; even more preferably, the amount of triglyceride enzyme added is 0.8%-1%; for example, in some embodiments, the amount of triglyceride enzyme added can be 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, or the amount of triglyceride enzyme added is within the numerical range formed by any two of the above specific values ​​as endpoints.

[0089] Technical Solution 19: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-18, wherein, in step 4, the enzymatic hydrolysis temperature is 40-60℃; preferably, the enzymatic hydrolysis temperature is 45-55℃; And / or, the enzymatic hydrolysis pH is 6-9; preferably, the enzymatic hydrolysis pH is 6-7; And / or, the enzymatic hydrolysis time is 3-6 hours; preferably, the enzymatic hydrolysis time is 4-5 hours.

[0090] Technical Solution 20: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-19, wherein, in step 4, the phospholipase activity is 10 KLU / g or higher; preferably, the phospholipase activity is 10-12 KLU / g; for example, in some embodiments, the phospholipase activity can be 10, 10.1, 10.2, 10.3, 10.4, 10.5, 10.6, 10.7, 10.8, 10.9, 11, 11.1, 11.2, 11.3, 11.4, 11.5, 11.6, 11.7, 11.8, 11.9 or 12 KLU / g, or contain phospholipase activity within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the activity of the triglyceride enzyme is 100 KLU / g or more; preferably, the activity of the triglyceride enzyme is 100-120 KLU / g; for example, in some embodiments, the activity of the triglyceride enzyme can be 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119 or 120 KLU / g, or the activity of the triglyceride enzyme can be within the numerical range formed by any two of the above specific values ​​as endpoints.

[0091] Technical Solution 21: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-20, wherein, in step 5, the heavy phase obtained in step 4 is prepared into a solution with a mass concentration of 8%-15%; preferably, the heavy phase obtained in step 4 is prepared into a solution with a mass concentration of 12%-15%; more preferably, the heavy phase obtained in step 4 is prepared into a solution with a mass concentration of 13%-15%; for example, in some embodiments, the mass concentration of the heavy phase obtained in step 4 can be 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15%, or a mass concentration within the numerical range formed by any two of the above specific values ​​as endpoints.

[0092] Technical Solution 22: A method for preparing a product containing soluble yeast dietary fiber according to any one of Technical Solutions 4-21, wherein, in step 5, the polysaccharide enzyme includes glucanase and / or mannanase; preferably, the polysaccharide enzyme is selected from mannanase or a combination of glucanase and mannanase.

[0093] Technical Solution 23: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-22, wherein, in step 5, the amount of polysaccharide enzyme added is 0.3%-1.5% based on the dry matter mass of the heavy phase prepared in step 4; preferably, the amount of polysaccharide enzyme added is 0.5%-1.5%; more preferably, the amount of polysaccharide enzyme added is 0.5%-1%; for example, in some embodiments, the amount of polysaccharide enzyme added can be 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4% or 1.5%, or the amount of polysaccharide enzyme added is within the numerical range formed by any two of the above specific values ​​as endpoints.

[0094] Technical Solution 24: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-23, wherein, in step 5, the amount of glucanase added is 0-1%; preferably, the amount of glucanase added is 0-0.5%; for example, in some embodiments, the amount of glucanase added can be 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, or the amount of glucanase added is within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the amount of mannanase added is 0-0.55%; preferably, the amount of mannanase added is 0.45-0.55%; for example, in some embodiments, the amount of mannanase added can be 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% or 0.55%, or the amount of mannanase added is within the numerical range formed by any two of the above specific values ​​as endpoints.

[0095] Technical Solution 25: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-24, wherein, in step 5, the enzymatic hydrolysis temperature is 50-70℃; preferably, the enzymatic hydrolysis temperature is 60-65℃; And / or, the enzymatic hydrolysis pH is 4-7; preferably, the enzymatic hydrolysis pH is 5-6; And / or, the enzymatic hydrolysis time is 8-14 h; preferably, the enzymatic hydrolysis time is 10-12 h.

[0096] Technical Solution 26: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-25, wherein, in step 5, the enzyme activity of mannanase is 500 U / g or more; preferably, the enzyme activity of mannanase is 500-550 U / g; for example, in some embodiments, the enzyme activity of mannanase can be 500, 505, 510, 515, 520, 525, 530, 535, 540, 545 or 550 U / g, or the enzyme activity of mannanase is within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the activity of the dextranase is 300 U / g or higher; preferably, the activity of the dextranase is 300-330 U / g. For example, in some embodiments, the activity of the dextranase can be 300, 302, 304, 306, 308, 310, 312, 314, 316, 318, 320, 322, 324, 326, 328 or 330 U / g, or the activity of the dextranase can be within the numerical range formed by any two of the above specific values ​​as endpoints.

[0097] Technical Solution 27: A method for preparing a product containing soluble yeast dietary fiber according to any one of Technical Solutions 4-26, wherein in step 5, the obtained clear liquid is evaporated and concentrated and / or dried; Preferably, the evaporation and concentration are carried out under reduced pressure; more preferably, the pressure is 120-169 mbar; and / or the temperature is 30-60°C. More preferably, the drying includes spray drying, microwave drying, vacuum drying, or drum drying.

[0098] Technical Solution 28: A method for preparing a product containing soluble yeast dietary fiber according to any one of technical solutions 4-27, wherein, in some specific embodiments, the present invention does not limit the source of the yeast extract powder, and any commercially available or prepared yeast extract powder can be used in the present invention; preferably, the inventors have found through research that as long as the total nitrogen content of the commercially available or prepared yeast extract powder is ≥9% and / or the amino nitrogen content is ≥3%, it can be used in the present invention; more preferably, the total nitrogen content of the yeast extract powder is 9%~15%, and / or the amino nitrogen content is 3%~8%; More preferably, the yeast extract contains 41,300-41,500 mg / kg of trace elements by weight; even more preferably, the trace elements include 32,757-32,777 mg / kg of potassium, 5,831-5,851 mg / kg of sodium, 530-550 mg / kg of calcium, 2,020-2,040 mg / kg of magnesium, 150-170 mg / kg of zinc and / or 55-65 mg / kg of iron; More preferably, the trace elements include potassium 32767.33 mg / kg, sodium 5841.92 mg / kg, calcium 538.71 mg / kg, magnesium 2034.06 mg / kg, zinc 159.69 mg / kg and / or iron 59.28 mg / kg; And / or, more preferably, the yeast extract contains 5400-5600 ppm of vitamins by weight; even more preferably, the yeast extract contains 2-3 ppm of vitamin B1, 38-44 ppm of vitamin B2, 79-84 ppm of vitamin B5, 9-13 ppm of vitamin B6, 3-7 ppm of vitamin B7, 22-28 ppm of vitamin B9, 0.17-0.27 μg / 100g of vitamin B12, 3000-3030 ppm of choline, and [missing information - likely a missing component]. The content of vitamin B1 is 2000~2030ppm, and / or the content of niacin is 310~330ppm; more preferably, the yeast extract powder includes: vitamin B1 content of 2.6ppm, vitamin B2 content of 41.6ppm, vitamin B5 content of 81.3ppm, vitamin B6 content of 11.5ppm, vitamin B7 content of 5.79ppm, vitamin B9 content of 25.1ppm, vitamin B12 content of 0.21μg / 100g, choline content of 3017ppm, inositol content of 2016ppm, and / or niacin content of 318ppm; And / or, more preferably, the yeast extract comprises 56% to 62% hydrolyzed amino acids by weight; even more preferably, the yeast extract comprises 59.16% hydrolyzed amino acids.

[0099] Technical Solution 29. A method for preparing a product containing soluble yeast dietary fiber according to any one of Technical Solutions 4-28, wherein the present invention does not limit the source of peptone, and any commercially available or prepared peptone can be used in the present invention; preferably, the inventors have found through research that as long as the total nitrogen content of the commercially available or prepared peptone is ≥10% and / or the amino nitrogen content is ≥2.5%, it can be used in the present invention; more preferably, the total nitrogen content of the peptone is 10%~17%, and / or the amino nitrogen content is 2.5%~5%.

[0100] Technical Solution 30: A product containing soluble yeast dietary fiber, characterized in that it is prepared by any one of the preparation methods of the product containing soluble yeast dietary fiber described in any one of Technical Solutions 4-29.

[0101] Technical Solution 31: The application of a product containing soluble yeast dietary fiber as described in any one of Technical Solutions 1-3 or the product containing soluble yeast dietary fiber as described in Technical Solution 30 in food, pharmaceuticals, health products or feed.

[0102] Technical Solution 32: A food product, characterized in that the food product includes any one of Technical Solutions 1-3 containing soluble yeast dietary fiber or the product containing soluble yeast dietary fiber as described in Technical Solution 30.

[0103] Technical Solution 33: A pharmaceutical product, characterized in that the pharmaceutical product comprises any one of technical solutions 1-3 containing soluble yeast dietary fiber or the product containing soluble yeast dietary fiber as described in technical solution 30.

[0104] Technical Solution 34: A health product, characterized in that the health product includes any one of technical solutions 1-3 containing soluble yeast dietary fiber or the product containing soluble yeast dietary fiber as described in technical solution 30.

[0105] Technical Solution 35: A feed, characterized in that the feed comprises any one of technical solutions 1-3 containing soluble yeast dietary fiber or the product containing soluble yeast dietary fiber as described in technical solution 30.

[0106] The method for detecting vitamin B1 content refers to the People's Republic of China National Standard GB5009.84-2016 Food Safety National Standard - Determination of Vitamin B1 in Food - Method I - High Performance Liquid Chromatography.

[0107] The method for detecting vitamin B2 content refers to the People's Republic of China National Standard GB5009.85—2016 Food Safety National Standard - Determination of Vitamin B2 in Food - Method I - High Performance Liquid Chromatography.

[0108] The method for detecting vitamin B5 content refers to the People's Republic of China National Standard GB 5009.210-2023, National Food Safety Standard, Determination of Pantothenic Acid in Food, Method III, Microbiological Method.

[0109] The method for detecting vitamin B6 content refers to the People's Republic of China National Standard GB 5009.154-2023, National Food Safety Standard, Determination of Vitamin B6 in Food, Method III, High Performance Liquid Chromatography-Fluorescence Detection.

[0110] The method for detecting vitamin B7 content refers to the People's Republic of China National Standard GB 5009.259-2023, National Food Safety Standard, Determination of Biotin in Food, Method II, Microbiological Method.

[0111] The detection method for vitamin B9 content refers to the People's Republic of China National Standard GB 5009.211-2022 Food Safety National Standard - Determination of Folic Acid in Food.

[0112] The method for detecting vitamin B12 content refers to the People's Republic of China National Standard GB 5009.285-2022 National Food Safety Standard - Determination of Vitamin B12 in Food - Method I - Liquid Chromatography.

[0113] The method for detecting choline content refers to the People's Republic of China National Standard GB 5413.20-2022 Food Safety National Standard for the Determination of Choline in Infant Foods and Dairy Products, Method III: Liquid Chromatography-Tandem Mass Spectrometry.

[0114] The method for detecting inositol content refers to the People's Republic of China National Standard GB 5009.270-2023, National Food Safety Standard, Determination of Inositol in Food, Method I: Gas Chromatography.

[0115] The method for detecting niacin content refers to the People's Republic of China National Standard GB 5009.89-2023 Food Safety National Standard - Determination of Niacin and Nicotinamide in Food - Method I - High Performance Liquid Chromatography.

[0116] The method for detecting total nitrogen content refers to the National Standard of the People's Republic of China GB 5009.5-2016, National Food Safety Standard, Determination of Protein in Food, Method I, Kjeldahl Method.

[0117] The method for detecting amino acid nitrogen content refers to the People's Republic of China National Standard GB 5009.235-2016 Food Safety National Standard - Determination of Amino Acid Nitrogen in Food - Method I - Acidity Meter Method.

[0118] The method for detecting ash content refers to the People's Republic of China National Standard GB 5009.4-2016 Food Safety National Standard - Determination of Ash in Food - Method I - Determination of Total Ash in Food.

[0119] The method for detecting sodium chloride content refers to the People's Republic of China National Standard GB 5009.44-2016 Food Safety National Standard Determination of Chloride in Food - Method I: Potentiometric Titration.

[0120] The method for detecting moisture content refers to the People's Republic of China National Standard GB 5009.3-2016 Food Safety National Standard - Determination of Moisture in Food - Method I - Direct Drying Method.

[0121] Unless otherwise stated, all reagents and instruments used in the embodiments and comparative examples of this invention are conventional. Commercially available products. Information on the sources of instruments and reagents used in the embodiments and comparative examples of this invention is shown in Table 1 below.

[0122] Table 1. Source information of instruments and reagents

[0123] In this invention, the YPD culture medium consists of: 10g yeast extract, 20g glucose, 20g peptone and 1L water.

[0124] The technical solutions of the present invention will be further described in detail below with reference to specific embodiments and comparative examples, but the present invention is not limited to the following technical solutions.

[0125] Example 1: A product rich in soluble yeast dietary fiber A method for preparing a product rich in soluble yeast dietary fiber, comprising the following steps: Step 1: Preparation of yeast cells The Saccharomyces cerevisiae Hp-1 strain (preservation number CCTCC NO: M 20241829) was inoculated into YPD medium using an inoculation loop and cultured at 30℃ for 24 h to obtain yeast seed culture. Prepare a nutrient solution by mixing 220g yeast extract, 450g peptone, 600g glucose, and 30,000g purified water for later use. Add 100g of nutrient solution as culture medium to the fermenter, and inoculate with 1000mL of yeast seed culture for the first culture. The culture conditions are: nutrient solution is added by fed-batch method, the flow rate of nutrient solution is 30mL / min, the aeration rate is 25L / min, the culture temperature is 30℃, and the culture time is 10h. Then, a second culture (also known as stress culture) is carried out. The conditions for the second culture are: nutrient solution is added by fed-batch method, the flow rate of nutrient solution is 45mL / min, the aeration rate is 33L / min, the culture temperature is 33℃, and the culture time is 3h. The flow rate of nutrient solution in the second culture is 1.5 times that of the first culture. After the culture was completed, the culture medium was centrifuged to remove the supernatant, then washed, filtered, and the yeast cells were separated and collected.

[0126] Step 2: Cell wall breaking process The yeast cells obtained in step 1 were diluted with water to obtain yeast milk with a yeast cell mass percentage concentration of 10%. The yeast milk was subjected to cell wall disruption treatment by stirring at a temperature of 60℃ and a pH of 5.5 for 3 hours to obtain the disrupted yeast milk.

[0127] Step 3: First enzymatic hydrolysis Based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2, 0.5% papain was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 50℃, pH 6.0 and time 12h. After the hydrolysis was completed, the heavy phase was separated.

[0128] Step 4: Second enzymatic digestion The heavy phase obtained in step 3 was mixed with water to prepare a solution with a mass percentage concentration of 8% for the heavy phase dry matter. 0.5% phospholipase was added according to the mass of the heavy phase dry matter for enzymatic hydrolysis. The enzymatic hydrolysis conditions were: temperature 50℃, pH 6.0 and time 4h. After the enzymatic hydrolysis was completed, the heavy phase was separated.

[0129] Step 5: Third enzymatic digestion The heavy phase obtained in step 4 was diluted with water to prepare a solution with a mass percentage concentration of 10% of the heavy phase dry matter. Based on the mass of yeast milk dry matter, 0.3% dextranase was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 50℃, pH 6.0 and time 11h. After the hydrolysis was completed, the clear phase was separated.

[0130] Step 6: Evaporation, concentration and drying The separated clear phase obtained in step 5 was subjected to vacuum distillation (temperature 30-60℃, pressure 120-169mbar), and then spray dried. The spray drying conditions were: feed pressure 100bar, inlet air temperature 140℃ and tower temperature 90℃. After drying, a product rich in soluble yeast dietary fiber was obtained.

[0131] Example 2 A method for preparing a product rich in soluble yeast dietary fiber, comprising the following steps: Step 1: Preparation of yeast cells The Saccharomyces cerevisiae Hp-1 strain (preservation number CCTCC NO: M 20241829) was inoculated into YPD medium using an inoculation loop and cultured at 30℃ for 24 h to obtain yeast seed culture. Prepare a nutrient solution by mixing 220g yeast extract, 450g peptone, 600g glucose, and 30,000g purified water for later use. 100g of nutrient solution was added to the fermenter as a culture medium, and 1000mL of yeast seed culture was inoculated for the first culture. The culture conditions were: nutrient solution was added by fed-batch method at a flow rate of 40mL / min, aeration rate of 25L / min, culture temperature of 28℃, and culture time of 12h. Then, a second culture (also known as stress culture) was carried out. The conditions for the second culture were: nutrient solution was added by fed-batch method at a flow rate of 50mL / min, aeration rate of 33L / min, culture temperature of 34℃, and culture time of 3h. The flow rate of the nutrient solution in the second culture was 1.25 times that of the first culture. After the culture was completed, the culture medium was centrifuged to remove the supernatant, then washed, filtered, and the yeast cells were separated and collected.

[0132] Step 2: Cell wall breaking process The yeast cells obtained in step 1 were diluted with water to obtain yeast milk with a yeast cell mass percentage concentration of 12%. The yeast milk was subjected to cell wall disruption treatment by stirring at a temperature of 65℃ and a pH of 6 for 2 hours to obtain the disrupted yeast milk.

[0133] Step 3: First enzymatic hydrolysis Based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2, 1% protease (0.5% papain and 0.5% neutral protease) was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 55℃, pH 6 and time 12h. After the hydrolysis was completed, the heavy phase was separated.

[0134] Step 4: Second enzymatic digestion The heavy phase obtained in step 3 was mixed with water to prepare a solution with a mass percentage concentration of 8% for the heavy phase dry matter. Based on the mass of the heavy phase dry matter, 0.5% triglyceride enzyme was added for enzymatic hydrolysis. The enzymatic hydrolysis conditions were: temperature 50℃, pH 7 and time 5h. After the enzymatic hydrolysis was completed, the heavy phase was separated.

[0135] Step 5: Third enzymatic digestion The heavy phase obtained in step 4 was diluted with water to prepare a solution with a mass percentage concentration of 11% of the heavy phase dry matter. Based on the mass of yeast milk dry matter, 1% glucanase was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 65℃, pH 6 and time 11h. After the hydrolysis was completed, the clear phase was separated.

[0136] Step 6: Evaporation, concentration and drying The separated clear phase obtained in step 5 was subjected to vacuum distillation (temperature 30-60℃, pressure 120-169mbar), and then spray dried. The spray drying conditions were: feed pressure 100bar, inlet air temperature 150℃ and tower temperature 95℃. After drying, a product rich in soluble yeast dietary fiber was obtained.

[0137] Example 3 A method for preparing a product rich in soluble yeast dietary fiber, comprising the following steps: Step 1: Preparation of yeast cells The Saccharomyces cerevisiae Hp-1 strain (preservation number CCTCC NO: M 20241829) was inoculated into YPD medium using an inoculation loop and cultured at 30℃ for 24 h to obtain yeast seed culture. Prepare a nutrient solution by mixing 220g yeast extract, 450g peptone, 600g glucose, and 30,000g purified water for later use. 100g of nutrient solution was added to the fermenter as a culture medium, and 1000mL of yeast seed culture was inoculated for the first culture. The culture conditions were: nutrient solution was added by fed-batch method, the flow rate of nutrient solution was 30mL / min, the aeration rate was 25L / min, the culture temperature was 25℃, and the culture time was 10h. Then, a second culture (also known as stress culture) was carried out. The conditions for the second culture were: nutrient solution was added by fed-batch method, the flow rate of nutrient solution was 55mL / min, the aeration rate was 33L / min, the culture temperature was 35℃, and the culture time was 5h. The flow rate of nutrient solution in the second culture was 1.83 times that of the first culture. After the culture was completed, the culture medium was centrifuged to remove the supernatant, then washed, filtered, and the yeast cells were separated and collected.

[0138] Step 2: Cell wall breaking process The yeast cells obtained in step 1 were diluted with water to obtain yeast milk with a yeast cell mass percentage concentration of 8%. The yeast milk was subjected to cell wall disruption treatment by stirring at 50℃ and pH 5 for 4 hours to obtain the disrupted yeast milk.

[0139] Step 3: First enzymatic hydrolysis Based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2, 0.7% protease (0.3% papain and 0.4% alkaline protease) was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 40℃, pH 4 and time 20h. After the hydrolysis was completed, the heavy phase was separated.

[0140] Step 4: Second enzymatic digestion The heavy phase obtained in step 3 was mixed with water to prepare a solution with a mass percentage concentration of 10% of the heavy phase dry matter. Based on the mass of the heavy phase dry matter, 1% phospholipase was added for enzymatic hydrolysis. The enzymatic hydrolysis conditions were: temperature 40℃, pH 8 and time 6h. After the enzymatic hydrolysis was completed, the heavy phase was separated.

[0141] Step 5: Third enzymatic digestion The heavy phase prepared in step 4 was diluted with water to prepare a solution with a mass percentage concentration of 8% for the heavy phase dry matter. Based on the mass of yeast milk dry matter, 0.3% mannanase was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 55℃, pH 4 and time 13h. After the hydrolysis was completed, the clear phase was separated.

[0142] Step 6: Evaporation, concentration and drying The separated clear phase obtained in step 5 is subjected to vacuum distillation (temperature 30-60℃, pressure 120-169mbar), and then vacuum dried at 80℃. After drying, a product rich in soluble yeast dietary fiber is obtained.

[0143] Example 4 A method for preparing a product rich in soluble yeast dietary fiber, comprising the following steps: Step 1: Preparation of yeast cells The Saccharomyces cerevisiae Hp-1 strain (preservation number CCTCC NO: M 20241829) was inoculated into YPD medium using an inoculation loop and cultured at 30℃ for 24 h to obtain yeast seed culture. Prepare a nutrient solution by mixing 220g yeast extract, 450g peptone, 600g glucose, and 30,000g purified water for later use. 100g of nutrient solution was added to the fermenter as a culture medium, and 1000mL of yeast seed culture was inoculated for the first culture. The culture conditions were: nutrient solution was added by fed-batch method at a flow rate of 40mL / min, aeration rate of 25L / min, culture temperature of 27℃, and culture time of 11h. Then, a second culture (also known as stress culture) was carried out. The conditions for the second culture were: nutrient solution was added by fed-batch method at a flow rate of 60mL / min, aeration rate of 33L / min, culture temperature of 37℃, and culture time of 4h. The flow rate of the nutrient solution in the second culture was 1.5 times that of the first culture. After the culture was completed, the culture medium was centrifuged to remove the supernatant, then washed, filtered, and the yeast cells were separated and collected.

[0144] Step 2: Cell wall breaking process The yeast cells obtained in step 1 were diluted with water to obtain yeast milk with a yeast cell mass percentage concentration of 11%. The yeast milk was subjected to cell wall disruption treatment by stirring at a temperature of 55℃ and a pH of 6.5 for 2.5 hours to obtain the disrupted yeast milk.

[0145] Step 3: First enzymatic hydrolysis Based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2, 0.8% protease (0.4% neutral protease and 0.4% alkaline protease) was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 45℃, pH 5 and time 17h. After the hydrolysis was completed, the heavy phase was separated.

[0146] Step 4: Second enzymatic digestion The heavy phase obtained in step 3 was mixed with water to prepare a solution with a mass percentage concentration of 12% of the heavy phase dry matter. Based on the mass of the heavy phase dry matter, 1% triglyceride enzyme was added for enzymatic hydrolysis. The enzymatic hydrolysis conditions were: temperature 45℃, pH 7 and time 5h. After the enzymatic hydrolysis was completed, the heavy phase was separated.

[0147] Step 5: Third enzymatic digestion The heavy phase prepared in step 4 was diluted with water to form a solution with a mass percentage concentration of 13% of the heavy phase dry matter. Based on the mass of yeast milk dry matter, 0.5% mannanase was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 60℃, pH 5 and time 12h. After the hydrolysis was completed, the clear phase was separated.

[0148] Step 6: Evaporation, concentration and drying The separated clear phase obtained in step 5 was subjected to vacuum distillation (temperature 30-60℃, pressure 120-169mbar), and then microwave dried at 90℃. After drying, a product rich in soluble yeast dietary fiber was obtained.

[0149] Example 5 A method for preparing a product rich in soluble yeast dietary fiber, comprising the following steps: Step 1: Preparation of yeast cells The Saccharomyces cerevisiae Hp-1 strain (preservation number CCTCC NO: M 20241829) was inoculated into YPD medium using an inoculation loop and cultured at 30℃ for 24 h to obtain yeast seed culture. Prepare a nutrient solution by mixing 220g yeast extract, 450g peptone, 600g glucose, and 30,000g purified water for later use. 100g of nutrient solution was added to the fermenter as a culture medium, and 1000mL of yeast seed culture was inoculated for the first culture. The culture conditions were: nutrient solution was added by fed-batch method, the flow rate of nutrient solution was 35mL / min, the aeration rate was 25L / min, the culture temperature was 30℃, and the culture time was 12h. Then, a second culture (also known as stress culture) was carried out. The conditions for the second culture were: nutrient solution was added by fed-batch method, the flow rate of nutrient solution was 60mL / min, the aeration rate was 33L / min, the culture temperature was 38℃, and the culture time was 3h. The flow rate of nutrient solution in the second culture was 1.71 times that of the first culture. After the culture was completed, the culture medium was centrifuged to remove the supernatant, then washed, filtered, and the yeast cells were separated and collected.

[0150] Step 2: Cell wall breaking process The yeast cells obtained in step 1 were diluted with water to obtain yeast milk with a yeast cell mass percentage concentration of 13%. The yeast milk was subjected to cell wall disruption treatment by stirring at 70℃ and pH 7 for 3.5 hours to obtain disrupted yeast milk.

[0151] Step 3: First enzymatic hydrolysis Based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2, 1.5% protease (0.4% papain, 0.5% neutral protease and 0.6% alkaline protease) was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 60℃, pH 7 and time 5h. After the hydrolysis was completed, the heavy phase was separated.

[0152] Step 4: Second enzymatic digestion The heavy phase obtained in step 3 was mixed with water to prepare a solution with a mass percentage concentration of 14% of the heavy phase dry matter. Based on the mass of the heavy phase dry matter, 1.5% lipase (0.7% phospholipase and 0.8% triglyceride enzyme) was added for enzymatic hydrolysis. The enzymatic hydrolysis conditions were: temperature 55℃, pH 6.0 and time 4h. After the enzymatic hydrolysis was completed, the heavy phase was separated.

[0153] Step 5: Third enzymatic digestion The heavy phase obtained in step 4 was diluted with water to prepare a solution with a mass percentage concentration of 15% of the heavy phase dry matter. Based on the mass of yeast milk dry matter, 1% polysaccharide enzymes (0.5% glucanase and 0.5% mannanase) were added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 65℃, pH 6.0 and time 10h. After the hydrolysis was completed, the clear phase was separated.

[0154] Step 6: Evaporation, concentration and drying The separated clear phase obtained in step 5 was subjected to vacuum distillation (temperature 30-60℃, pressure 120-169mbar), and then spray dried. The spray drying conditions were: feed pressure 100bar, inlet air temperature 160℃ and tower temperature 90℃. After drying, a product rich in soluble yeast dietary fiber was obtained.

[0155] Example 6 A method for preparing a product rich in soluble yeast dietary fiber, comprising the following steps: Step 1: Preparation of yeast cells The Saccharomyces cerevisiae Hp-1 strain (preservation number CCTCC NO: M 20241829) was inoculated into YPD medium using an inoculation loop and cultured at 30℃ for 24 h to obtain yeast seed culture. Prepare a nutrient solution by mixing 220g yeast extract, 450g peptone, 600g glucose, and 30,000g purified water for later use. 100g of nutrient solution was added to the fermenter as a culture medium, and 1000mL of yeast seed culture was inoculated for the first culture. The culture conditions were: nutrient solution was added by fed-batch method at a flow rate of 35mL / min, aeration rate of 25L / min, culture temperature of 32℃, and culture time of 12h. Then, a second culture (also known as stress culture) was carried out. The conditions for the second culture were: nutrient solution was added by fed-batch method at a flow rate of 55mL / min, aeration rate of 33L / min, culture temperature of 40℃, and culture time of 2h. The flow rate of the nutrient solution in the second culture was 1.57 times that of the first culture. After the culture was completed, the culture medium was centrifuged to remove the supernatant, then washed, filtered, and the yeast cells were separated and collected.

[0156] Step 2: Cell wall breaking process The yeast cells obtained in step 1 were diluted with water to obtain yeast milk with a yeast cell mass percentage concentration of 15%. The yeast milk was subjected to cell wall disruption treatment by stirring at a temperature of 65℃ and a pH of 8 for 4 hours to obtain the disrupted yeast milk.

[0157] Step 3: First enzymatic hydrolysis Based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2, 1.2% protease (0.5% papain, 0.2% neutral protease and 0.5% alkaline protease) was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 65℃, pH 7.5 and time 8h. After the hydrolysis was completed, the heavy phase was separated.

[0158] Step 4: Second enzymatic digestion The heavy phase obtained in step 3 was mixed with water to prepare a solution with a mass percentage concentration of 15% of the heavy phase dry matter. Based on the mass of the heavy phase dry matter, 2% lipase (1% phospholipase and 1% triglyceride enzyme) was added for enzymatic hydrolysis. The enzymatic hydrolysis conditions were: temperature 60℃, pH 9 and time 3h. After the enzymatic hydrolysis was completed, the heavy phase was separated.

[0159] Step 5: Third enzymatic digestion The heavy phase prepared in step 4 was diluted with water to prepare a solution with a mass percentage concentration of 12% of the heavy phase dry matter. Based on the mass of yeast milk dry matter, 1.5% polysaccharide enzyme (1% glucanase and 0.5% mannanase) was added for enzymatic hydrolysis. The enzymatic hydrolysis conditions were: temperature 70℃, pH 7 and time 8h. After the enzymatic hydrolysis was completed, the clear phase was separated.

[0160] Step 6: Evaporation, concentration and drying The separated clear phase obtained in step 5 is subjected to vacuum distillation (temperature 30-60℃, pressure 120-169mbar), and then drum drying at 150℃. After drying, a product rich in soluble yeast dietary fiber is obtained.

[0161] Comparative Example 1 A method for preparing a product rich in soluble yeast dietary fiber differs from Example 1 in that the second culture process (i.e., stress culture) is omitted in step 1, while the remaining steps are the same as in Example 1.

[0162] Specifically, the steps include the following: Step 1: Preparation of yeast cells The Saccharomyces cerevisiae Hp-1 strain (preservation number CCTCC NO: M 20241829) was inoculated into YPD medium using an inoculation loop and cultured at 30℃ for 24 h to obtain yeast seed culture. Prepare a nutrient solution by mixing 220g yeast extract, 450g peptone, 600g glucose, and 30,000g purified water for later use. Add 100g of nutrient solution to the fermenter as a culture medium, and inoculate 1000mL of yeast seed liquid for the first culture. The culture conditions are as follows: nutrient solution is added by fed-batch method, the flow rate of nutrient solution is 30mL / min, the aeration rate is 25L / min, the culture temperature is 30℃, and the culture time is 10h. After the culture was completed, the culture medium was centrifuged to remove the supernatant, then washed, filtered, and the yeast cells were separated and collected.

[0163] Steps 2-6 are the same as in Example 1.

[0164] Comparative Example 2 A method for preparing a product rich in soluble yeast dietary fiber differs from Example 1 in that the amount of glucanase added in step 5 is 0.1%, while the remaining steps are the same as in Example 1.

[0165] Specifically, the steps include the following: Steps 1-4 are the same as in Example 1.

[0166] Step 5: Third enzymatic digestion The heavy phase obtained in step 4 was diluted with water to prepare a solution with a mass percentage concentration of 10% of the heavy phase dry matter. Based on the mass of yeast milk dry matter, 0.1% glucanase was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 50℃, pH 6.0 and time 11h. After the hydrolysis was completed, the clear phase was separated.

[0167] Step 6 is the same as in Example 1.

[0168] Comparative Example 3 A method for preparing a product rich in soluble yeast dietary fiber differs from Example 1 in that protease, lipase and polysaccharide enzyme are used for enzymatic hydrolysis, while the remaining steps are the same as in Example 1.

[0169] Specifically, the steps include the following: Steps 1-2 are the same as in Example 1.

[0170] Step 3: Enzymatic hydrolysis Based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2, 0.5% papain, 0.5% phospholipase and 0.3% glucanase were added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 50℃, pH 6.0 and time 12 h. After the hydrolysis was completed, the clear phase was separated.

[0171] Step 4: Evaporation, concentration and drying The separated clear phase obtained in step 3 was subjected to vacuum distillation (temperature 30-60℃, pressure 120-169mbar), and then spray dried. The spray drying conditions were: feed pressure 100bar, inlet air temperature 140℃ and tower temperature 90℃. After drying, a product rich in soluble yeast dietary fiber was obtained.

[0172] Comparative Example 4 A method for preparing a product rich in soluble yeast dietary fiber differs from Example 1 in that the enzymatic hydrolysis is performed in the order of lipase, protease, and polysaccharide enzyme, while the remaining steps are the same as in Example 1.

[0173] Specifically, the steps include the following: Steps 1-2 are the same as in Example 1.

[0174] Step 3: First enzymatic hydrolysis Based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2, 0.5% phospholipase was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 50℃, pH 6.0 and time 4h. After the hydrolysis was completed, the heavy phase was separated.

[0175] Step 4: Second enzymatic digestion The heavy phase obtained in step 3 was mixed with water to prepare a solution with a mass percentage concentration of 8% for the heavy phase dry matter. 0.5% papain was added according to the mass of the heavy phase dry matter for enzymatic hydrolysis. The enzymatic hydrolysis conditions were: temperature 50℃, pH 6.0 and time 12h. After the enzymatic hydrolysis was completed, the heavy phase was separated.

[0176] Step 5: Third enzymatic digestion The heavy phase obtained in step 4 was diluted with water to prepare a solution with a mass percentage concentration of 10% of the heavy phase dry matter. Based on the mass of yeast milk dry matter, 0.3% dextranase was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 50℃, pH 6.0 and time 11h. After the hydrolysis was completed, the clear phase was separated.

[0177] Step 6 is the same as in Example 1.

[0178] Comparative Example 5 A method for preparing a product rich in soluble yeast dietary fiber differs from Example 1 in that the protease is replaced with a nuclease, while the remaining steps are the same as in Example 1.

[0179] Specifically, the steps include the following: Steps 1-2 are the same as in Example 1.

[0180] Step 3: First enzymatic hydrolysis Based on the mass of the dry matter of the cell-wall-broken yeast milk prepared in step 2, 0.5% nuclease was added for enzymatic hydrolysis. The hydrolysis conditions were: temperature 50℃, pH 6.0 and time 12h. After the hydrolysis was completed, the heavy phase was separated.

[0181] Steps 4-6 are the same as in Example 1.

[0182] Application Example 1 The yeast dietary fiber products prepared in the examples and comparative examples were subjected to determination of soluble dietary content, glucan content, mannan content and fat content, and the content of glucan with a molecular weight of 63,300 Daltons or higher was determined.

[0183] (1) Test method for soluble dietary fiber content The test method for soluble dietary fiber content refers to section 6.6, Determination of Soluble Dietary Fiber (SDF), of the National Food Safety Standard of the People's Republic of China GB 5009.88-2023, Determination of Dietary Fiber in Food.

[0184] (2) Test method for glucan content The test method for glucan content refers to the People's Republic of China Light Industry Standard QB / T 4572-2021 Yeast β-glucan 6.4.1 Acid hydrolysis method (arbitration method).

[0185] (3) Test method for mannan content The mannan content was determined according to the group standard T / QBAA 001-2023, "Determination of Mannan Content in Saccharomyces cerevisiae Culture - High Performance Liquid Chromatography".

[0186] It includes the following steps: ①Principle The sample was acid-hydrolyzed to convert mannan into mannose, which was then derivatized using 1-phenyl-3-methyl-5-pyrazolone as a derivatizing agent. The derivatized mannan was separated by high-performance liquid chromatography (HPLC), detected by ultraviolet light, and quantified using the external standard method. The measured mannose content was corrected for using the conversion coefficient to calculate the mannan content.

[0187] ②Reagents and materials Reagents: Water; concentrated hydrochloric acid, analytical grade; sodium hydroxide, analytical grade; dichloromethane, analytical grade; methanol, chromatographic grade; acetonitrile, chromatographic grade; ammonium acetate, chromatographic grade; 1-phenyl-3-methyl-5-pyrazolone, analytical grade.

[0188] Reagent preparation: Sodium hydroxide solution (6 mol / L): Weigh 120 g (accurate to 0.01 g) of sodium hydroxide and slowly add it to a beaker containing 200-300 mL of water until it is completely dissolved. After the solution cools, transfer it to a 500 mL volumetric flask and dilute to volume.

[0189] Sodium hydroxide solution (0.3 mol / L): Weigh 6 g (accurate to 0.01 g) of sodium hydroxide and slowly add it to a beaker containing 200-300 mL of water until it is completely dissolved. After the solution cools, transfer it to a 500 mL volumetric flask and make up to volume.

[0190] Hydrochloric acid solution (0.3 mol / L): Transfer 12.5 mL (accurate to 0.01 mL) of hydrochloric acid and slowly add it to a beaker containing 200-300 mL of water. After the solution cools, transfer it to a 500 mL volumetric flask and make up to volume.

[0191] 1-Phenylacetyl-3-methyl-5-pyrazolone solution (0.5 mol / L): Weigh 4.35 g of 1-phenyl-3-methyl-5-pyrazolone solution, dissolve it in methanol, and make up to 50 mL. It is ready for immediate use.

[0192] Ammonium acetate solution (0.1 mol / L): Weigh 7.708 g of ammonium acetate, add an appropriate amount of water to dissolve it, make up to 1000 mL, filter through a 0.22 μm filter membrane and set aside.

[0193] Standard products: Mannose (C6H) 12 O6 (CAS No. 3458-28-4): Purity > 98%, or a standard substance that has been certified by the state and granted a standard substance certificate.

[0194] Mannose standard solution: Standard stock solution (1000 mg / L): Weigh 0.05 g of mannose standard (accurate to 0.0001 g), dissolve in water and dilute to a volumetric flask of 50 mL, shake well, and store in a storage bottle at 4 °C. The shelf life is 7 days. Let it cool to room temperature before use.

[0195] Standard intermediate solution (100 mg / L): Transfer 5 mL of the standard stock solution to a 50 mL volumetric flask and dilute to volume with water. Prepare immediately before use.

[0196] Series of standard working solutions: Transfer 0.50 mL, 1.00 mL, 2.00 mL, 3.00 mL, 4.00 mL, and 5.00 mL of the intermediate standard solution into 10 mL volumetric flasks, respectively, and dilute to volume with water to obtain a series of standard working solutions with mass concentrations of 5.00 μg / mL, 10.00 μg / mL, 20.00 μg / mL, 30.00 μg / mL, 40.00 μg / mL, and 50.00 μg / mL. Prepare and use immediately.

[0197] ③ Instruments High-performance liquid chromatograph (HPLC): equipped with a UV detector. Analytical balance: sensitivity 0.0001g and 0.001g. Centrifuge: speed >8000 rpm. Autoclave: working pressure 0.2MPa~0.4MPa, working temperature 121℃~134℃, temperature control accuracy ±0.1℃. Water bath: temperature control accuracy ±0.1℃. Vortex mixer.

[0198] ④ Sample Prepare samples according to GB / T20195, at least 200g, crush them to ensure they pass completely through a 0.425mm pore size for analysis, mix thoroughly, and pack into a ground glass bottle for later use.

[0199] ⑤ Test Procedure hydrolysis Accurately weigh 0.5–1.0 g of the sample (accurate to 0.0001 g) into a 50 mL plastic centrifuge tube, add 6 mL of hydrochloric acid, tighten the cap, and vortex for 2 minutes to thoroughly wet and mix. Transfer the entire sample to a 150 mL Erlenmeyer flask. Rinse the centrifuge tube several times with 50 mL of water, adding the rinsing solution to the flask. Seal the flask and autoclave at 121°C for 60 minutes. Remove and cool to room temperature. Adjust the pH of the hydrolysate to neutral using sodium hydroxide solution. Transfer the hydrolysate to a 100 mL volumetric flask and dilute to volume with water. Filter an appropriate amount of the hydrolysate and reserve the filtrate. For samples with high mannan content, the filtrate needs to be appropriately diluted with water before use.

[0200] derivative Transfer 400 μL of the filtrate to a 15 mL plastic centrifuge tube, add 400 μL each of 0.5 mol / L 1-phenyl-3-methyl-5-pyrazolone solution and 0.3 mol / L sodium hydroxide solution, mix thoroughly, and incubate at 70 °C for 60 min for derivatization. Remove and cool to room temperature, add 500 μL of 0.3 mol / L hydrochloric acid solution, and mix well. Add 2.5 mL of dichloromethane, vortex for 30 s, centrifuge at 3000 rpm for 5 min, discard the lower dichloromethane phase, and extract the upper aqueous phase three times with 2.5 mL of dichloromethane. Finally, collect the upper aqueous phase, filter through a 0.22 μm filter membrane, and proceed with analysis.

[0201] The same method was used to derivatize a series of standard working solutions.

[0202] Measurement The chromatographic conditions are as follows: Column: C 18 Column: 250 mm long, 4.6 mm inner diameter, 5 μm particle size; or equivalent. Column temperature: 35℃. Detection wavelength: 250 nm. Injection volume: 20 μL. Mobile phase: A is 0.1 mol / L ammonium acetate solution; B is acetonitrile. Mobile phase flow rate: 1.0 mL / min. The mobile phase elution reference procedure is shown in Table 2.

[0203] Table 2 Mobile Phase Elution Reference Procedure

[0204] Construction of standard curve The series of derivatized standard working solutions were accurately injected in 20 μL under the above chromatographic conditions. A standard curve was plotted with the concentration of the series of standard working solutions as the abscissa and the peak area as the ordinate.

[0205] Determination of sample solution Qualitative analysis: The hydrolysate of the derivatized sample was accurately injected in 20 μL under the above chromatographic conditions. Under the same test conditions, the retention time of the target analyte in the sample solution should deviate from the retention time of the mannose derivative in the standard working solution within ±2.5%.

[0206] Quantitative detection: Based on the qualitative analysis, the obtained peak area is substituted into the standard curve equation to calculate the mass concentration of mannose in the final sample solution.

[0207] ④ Experimental data processing The content of mannan in the sample is calculated using the following formula: ; In the formula: X is the mannan content; ρ is the mass concentration of mannose in the sample hydrolysate calculated from the standard curve, in micrograms per milliliter (μg / mL); V is the final volume of the hydrolysate, in milliliters (mL); n is the dilution factor of the hydrolysate; 0.9 is the coefficient for the conversion of mannose to mannan; m is the mass of the sample used for hydrolysis, in grams (g).

[0208] (4) Methods for testing fat content The test method for fat content refers to the first method, Soxhlet extraction, in the National Food Safety Standard of the People's Republic of China GB 5009.6-2016, "Determination of Fat in Food".

[0209] (5) Test method for β-glucan content greater than 63,300 Daltons 1. Principle The determination was performed using high-performance gel filtration chromatography, which uses porous packing material as the stationary phase and separates the sample components based on the difference in their relative molecular mass, and then uses a differential detector for determination.

[0210] 2. Instruments and Reagents Dextran (Mw=3050 g / mol) (Manufacturer: National Institute of Metrology, China; Product No. GBW(E)050004); Dextran (Mw=1.26×10) 4 g / mol (Manufacturer: National Institute of Metrology, China; Item No. GBW(E)050005); Dextran (Mw=6.33×10) 4 g / mol (Manufacturer: National Institute of Metrology, China; Product No. GBW(E)050006); Dextran (Mw=1.26×10) 5 g / mol) (Manufacturer: National Institute of Metrology, China; Item No. GBW(E)050007); Dextran (Mw=5.56×10) 5 g / mol) (Manufacturer: National Institute of Metrology, China; Product No. GBW(E)050009).

[0211] High performance liquid chromatograph: equipped with a differential detector.

[0212] Instrument reference conditions: Detector: Differential detector. Column: Two Waters Ultrahydrogel™ Linear 300 mm × 7.8 mm columns in series. Mobile phase: 0.1 mol / L sodium nitrate. Flow rate: 0.5 mL / min. Injection volume: 20 μL. Column temperature: 45℃.

[0213] 3. Analysis Steps 3.1. Plotting the relative molecular mass standard curve Different molecular weight dextran standard solutions were prepared with a mass concentration of 1 mg / mL using the mobile phase. These solutions were filtered through a 0.45 μm aqueous membrane and injected to obtain chromatograms of the standards. Calibration curves and their equations were obtained by plotting the logarithm of the relative molecular mass against retention time.

[0214] 3.2. Sample Preparation 3.2.1. Weigh 1 g to 5 g of the sample, soak it in ether to extract the fat, and use the remaining residue for analysis.

[0215] 3.2.2. Take the residue from “3.2.1”, dissolve it in water, with a material-to-liquid ratio of approximately 1:25. Add the protease and react in a 60°C water bath shaker for 30 minutes. Then add α-amylase (add an appropriate amount according to enzyme activity), heat to 80°C, and react in a 30-minute water bath shaker. Centrifuge and collect the supernatant for later use.

[0216] 3.2.3. Take the supernatant from “3.2.2”, add ethanol to make the final ethanol concentration 60%, mix well, let stand overnight, take the precipitate, add the mobile phase to dissolve it through a 0.45 μm aqueous membrane, and then run it on the instrument.

[0217] 4. Result representation 4.1. Calculation formula: ; In the above formula, T i —Retention time of the peak containing the peptide; b—Slope of the calibration curve; a—Intercept of the calibration curve; S i —The peak area of ​​the peak containing the peptide; M Wi —The relative molecular mass of the peptide; X i —Percentage of peptide content.

[0218] The determination results of the yeast dietary fiber products prepared in the examples and comparative examples are shown in Table 3 below.

[0219] Table 3. Determination results of yeast dietary fiber products prepared in the examples and comparative examples.

[0220] As can be seen from Table 3 above, the yeast dietary fiber products obtained in Examples 1-6 contain 46%-65% soluble dietary fiber, 0.1%-0.4% fat, 21%-32% mannan, and 22%-30% β-glucan.

[0221] Compared with Example 1, the second culture process (i.e. stress culture) was omitted in step 1 of Comparative Example 1, while the remaining steps were the same as in Example 1. The contents of soluble dietary fiber, mannan and β-glucan in the yeast dietary fiber product obtained were lower than those in Examples 1-6, while the fat content was significantly higher than that in Examples 1-6.

[0222] Compared to Example 1, the amount of glucanase added in step 5 of Comparative Example 2 was 0.1%, and the remaining steps were the same as in Example 1. The yeast dietary fiber product obtained in Comparative Example 2 had lower contents of soluble dietary fiber, mannan and β-glucan than in Examples 1-6, and significantly higher fat content than in Examples 1-6.

[0223] Compared to Example 1, Comparative Example 3 involved the co-enzymatic hydrolysis of protease, lipase, and polysaccharide enzyme, with the remaining steps being the same as in Example 1. The resulting yeast dietary fiber product contained lower levels of soluble dietary fiber, mannan, and β-glucan than Examples 1-6, but significantly higher levels of fat than Examples 1-6.

[0224] Compared to Example 1, the enzymatic hydrolysis order in Comparative Example 4 was lipase, protease, and polysaccharide enzyme, with the remaining steps the same as in Example 1. The yeast dietary fiber product obtained in Comparative Example 4 had lower contents of soluble dietary fiber, mannan, and β-glucan than in Examples 1-6, and significantly higher fat content than in Examples 1-6.

[0225] Compared to Example 1, Comparative Example 5 replaced the protease with a nuclease, and the remaining steps were the same as in Example 1. The yeast dietary fiber product obtained in Comparative Example 5 had lower contents of soluble dietary fiber, mannan and β-glucan than in Examples 1-6, and significantly higher fat content than in Examples 1-6.

[0226] Therefore, it can be seen that the yeast dietary fiber products obtained in Examples 1-6 have a higher content of soluble dietary fiber and higher solubility, which can improve the taste; and they also contain higher contents of mannan and β-glucan, as well as higher contents of β-glucan with a molecular weight greater than 63,300 Daltons, which can significantly improve physiological functions, such as enhancing immunity, anti-tumor, regulating intestinal flora, lowering cholesterol and anti-oxidation.

[0227] Meanwhile, the yeast dietary fiber products obtained in Examples 1-6 have lower fat content and lower fatty acid content, are less prone to oxidation and rancidity, and are more conducive to storage.

[0228] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A product containing soluble yeast dietary fiber, characterized in that, The content of soluble yeast dietary fiber is > 40% and the content of fat is < 0.5% based on the dry matter mass of the product containing soluble yeast dietary fiber; The product containing soluble yeast dietary fiber comprises yeast beta-glucan and mannan; the content of yeast beta-glucan is > 20% and the content of mannan is > 20% based on the dry matter mass of the product containing soluble yeast dietary fiber.

2. The soluble yeast dietary fiber-containing product according to claim 1, wherein, The content of soluble yeast dietary fiber is 45%-65% based on the dry matter mass of the product containing soluble yeast dietary fiber; And / or, the content of fat is 0.1%-0.4% based on the dry matter mass of the product containing soluble yeast dietary fiber; And / or, the content of yeast beta-glucan is 22%-30% based on the dry matter mass of the product containing soluble yeast dietary fiber; And / or, the content of mannan is 21%-32% based on the dry matter mass of the product containing soluble yeast dietary fiber.

3. The soluble yeast dietary fiber-containing product according to claim 1, wherein, In the yeast beta-glucan, the mass percentage of beta-glucan with a molecular weight greater than 63300 Dalton in the total mass of yeast beta-glucan is > 60%.

4. A process for the preparation of a soluble yeast dietary fiber-containing product according to any one of claims 1 to 3, characterized in that, It comprises the following steps: Step 1: culturing a yeast strain to obtain yeast cells; Step 2: performing wall breaking treatment on the yeast cells prepared in step 1; Step 3: adding the wall breaking treated yeast milk prepared in step 2 to protease for first enzymolysis, after the enzymolysis is completed, solid-liquid separation is performed to obtain a heavy phase; Step 4: adding the heavy phase prepared in step 3 to water to form a solution, and adding lipase for second enzymolysis, after the enzymolysis is completed, solid-liquid separation is performed to obtain a heavy phase; Step 5: adding the heavy phase prepared in step 4 to water to form a solution, and adding polysaccharide enzyme for third enzymolysis, after the enzymolysis is completed, solid-liquid separation is performed to obtain a clear phase, i.e. to obtain the product containing soluble yeast dietary fiber.

5. The method of producing a soluble yeast dietary fiber-containing product according to claim 4, wherein, In step 1, the strain is a Saccharomyces cerevisiae strain.

6. The method of producing a soluble yeast dietary fiber-containing product according to claim 4, wherein, In step 1, the yeast strain seed liquid is prepared by activating and expanding culture of the yeast strain, and then the yeast strain seed liquid is inoculated into the culture medium for twice culture to obtain the yeast cells.

7. The method of producing a soluble yeast dietary fiber-containing product according to claim 6, wherein, In step 1, the nutrient solution is added in a feeding mode during the process of inoculating the yeast strain seed liquid into the culture medium for twice culture to obtain the yeast cells; the twice culture includes a first culture process and a second culture process.

8. The method of producing a soluble yeast dietary fiber-containing product according to claim 7, wherein, In step 1, the nutrient solution comprises 210-230 parts by weight of yeast extract powder, 440-460 parts by weight of peptone, 590-610 parts by weight of glucose and 29950-30050 parts by weight of water; And / or, the culture medium comprises 210-230 parts by weight of yeast extract powder, 440-460 parts by weight of peptone, 590-610 parts by weight of glucose and 29950-30050 parts by weight of water; And / or, the feeding speed of the nutrient solution in the second culture process is 1.2-2 times of the feeding speed of the nutrient solution in the first culture process.

9. The method of producing a soluble yeast dietary fiber-containing product according to claim 7, wherein, In step 1, the feeding speed of the nutrient solution in the first culture process is 28-42 mL / min; And / or, the temperature of the first culture is 23-34℃; And / or, the time of the first culture is 8-14 h; And / or, the ventilation volume of the first culture is 20-30 L / min; And / or, the feeding speed of the nutrient solution in the second culture process is 43-62 mL / min; And / or, the temperature of the second culture is 31-42℃; And / or, the time of the second culture is 1-7h; And / or, the ventilation of the second culture is 30-40 L / min.

10. The method of producing a soluble yeast dietary fiber-containing product according to claim 4, wherein, In step 2, before breaking the wall, the yeast cell obtained in step 1 is diluted with water to obtain a yeast milk with a mass percentage concentration of 7%-16% of the yeast cell; And / or, in step 2, the wall is broken by heat treatment; the temperature of the heat treatment is 48-72℃; and / or, the time of the heat treatment is 1-5h; and / or, the pH value of the heat treatment is 5.0-8.

0.

11. The method of making a soluble yeast dietary fiber-containing product according to claim 4, wherein, In step 3, the protease includes one or more selected from the group consisting of papain, neutral protease and alkaline protease; And / or, in step 4, the lipase includes phospholipase and / or triglyceride lipase; And / or, in step 5, the polysaccharide enzyme includes dextranase and / or mannanase.

12. The method of making a soluble yeast dietary fiber-containing product according to claim 11, wherein, In step 3, the addition amount of the protease is 0.5%-1.5% based on the dry matter mass of the broken wall yeast milk prepared in step 2; and / or, the addition amount of papain is 0-0.5%; and / or, the addition amount of neutral protease is 0-0.5%; and / or, the addition amount of alkaline protease is 0-0.6%; And / or, the enzyme hydrolysis temperature is 40-65℃; And / or, the enzyme hydrolysis pH is 4.0-7.5; And / or, the enzyme hydrolysis time is 5-20h; And / or, the enzyme activity of papain is more than 600,000 U / g; And / or, the enzyme activity of neutral protease is more than 20,000 U / g; And / or, the enzyme activity of alkaline protease is more than 1,000 LAPU / g.

13. The method of making a soluble yeast dietary fiber-containing product according to claim 4, wherein, In step 4, the heavy phase prepared in step 3 is diluted with water to a solution with a mass concentration of 5-15%; And / or, in step 5, the heavy phase prepared in step 4 is prepared into a solution with a mass concentration of 8%-15%.

14. The method of making a soluble yeast dietary fiber-containing product of claim 11, wherein, The addition amount of the lipase is 0.2%-2% based on the dry matter mass of the heavy phase prepared in step 3; and / or, the addition amount of phospholipase is 0-1%; and / or, the addition amount of triglyceride lipase is 0-1%; And / or, the enzyme hydrolysis temperature is 40-60℃; And / or, the enzyme hydrolysis pH is 6-9; And / or, the enzyme hydrolysis time is 3-6h; And / or, the enzyme activity of phospholipase is more than 10 KLU / g; And / or, the enzyme activity of triglyceride lipase is more than 100 KLU / g.

15. The method of making a soluble yeast dietary fiber-containing product according to claim 11, wherein, The addition amount of the polysaccharide enzyme is 0.3%-1.5% based on the dry matter mass of the heavy phase prepared in step 4; and / or, the addition amount of dextranase is 0-1%; and / or, the addition amount of mannanase is 0-0.55%; And / or, the enzyme hydrolysis temperature is 50-70℃; And / or, the enzyme hydrolysis pH is 4-7; And / or, the enzyme hydrolysis time is 8-14h; And / or, the enzyme activity of mannanase is more than 500 U / g; And / or, the enzyme activity of dextranase is more than 300 U / g.

16. The method of making a soluble yeast dietary fiber-containing product of claim 4, wherein, In step 5, the obtained supernatant is evaporated and concentrated and / or dried.

17. A product containing soluble yeast dietary fiber, characterized in that, which is prepared by the method of preparing a soluble yeast dietary fiber-containing product according to any one of claims 4 to 16.

18. Use of the soluble yeast dietary fiber-containing product according to any one of claims 1 to 3 or the soluble yeast dietary fiber-containing product according to claim 17 in a food, a drug, a health food, or a feed.

19. A product characterized by, The product is a food, a drug, a health food, or a feed, which comprises the soluble yeast dietary fiber-containing product according to any one of claims 1 to 3 or the soluble yeast dietary fiber-containing product according to claim 17.

Images