Sorghum and black rice nutritious food as well as preparation method and application thereof

Abstract

The present invention discloses a sorghum black rice nutritious food and a preparation method and application thereof, and relates to the technical field of functional nutritious food, the sorghum black rice nutritious food comprises the following components by weight: 30%-60% of sorghum black rice polysaccharide, 15%-40% of compound prebiotics, 10%-25% of a cereal matrix, 3%-8% of a natural adhesive and 0.5%-5% of a flavor regulator. Through the synergistic effect of the sorghum black rice polysaccharide in a specific ratio and the composite prebiotics composed of the xylooligosaccharide and the inulin, the regulation capability on intestinal flora and the improvement effect on the intestinal barrier function are remarkably improved; the technical bottlenecks of low extraction efficiency, large component loss and single product taste and dosage form in the prior art are solved, and the finally prepared nutritional food not only has various dosage forms and high absorption and utilization rate, but also shows remarkable multifunctional application value in the aspects of prevention and adjuvant treatment of metabolic syndrome.

Description

Technical Field

[0001] This invention relates to the field of functional nutritional food technology, specifically to a sorghum black rice nutritional food, its preparation method, and its application. Background Technology

[0002] With the improvement of people's living standards and the enhancement of health awareness, functional nutritional foods have received widespread attention for promoting intestinal health and preventing metabolic diseases. In particular, the prevention and adjunctive treatment of intestinal flora imbalance, impaired intestinal barrier function, and metabolic syndromes (such as obesity and diabetes) have become important directions in current nutritional food research and development. Sorghum black rice, as a traditional specialty food, is rich in bioactive components such as polysaccharides and phenolic compounds, possessing potential nutritional and physiological regulatory functions. However, its application in high-efficiency, multifunctional nutritional foods has not yet been fully explored and utilized.

[0003] Currently, most prebiotic nutritional supplements on the market combine single or simple compound prebiotics (such as fructooligosaccharides and inulin) with common grain matrices (such as whole wheat flour and oatmeal), and are produced in granule or tablet form using conventional mixing and granulation processes. Some products also add functional ingredients (such as plant extracts and vitamins) to enhance their health benefits, aiming to improve gut microbiota and promote digestive health by supplementing dietary fiber and prebiotics.

[0004] However, existing nutritional food products still have significant shortcomings: First, the prebiotic combinations are relatively simple, with limited synergistic effects, resulting in less than ideal regulation of the gut microbiota; second, the processing methods for grain matrices are often crude, leading to insufficient release of nutrients and affecting product absorption and palatability; furthermore, the manufacturing processes mostly employ traditional extraction methods, resulting in low extraction efficiency of active ingredients and easy loss, and the product dosage forms are monotonous, failing to meet consumers' demands for diversity and convenience. More importantly, existing products have weak efficacy in comprehensively improving intestinal barrier function and preventing metabolic syndrome, lacking targeted multifunctional designs. Summary of the Invention

[0005] Based on this, the purpose of this invention is to provide a sorghum black rice nutritional food, its preparation method and application, in order to solve the technical problems existing in nutritional foods, such as single prebiotic combination, weak synergistic effect, insufficient extraction of active ingredients, insufficient product functionality, and single product dosage form and taste, and limited effect on comprehensively improving intestinal health and preventing metabolic syndrome.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a sorghum black rice nutritional food, comprising the following components by weight percentage: 30%-60% sorghum black rice polysaccharide, 15%-40% compound prebiotics, 10%-25% grain matrix, 3%-8% natural binder, and 0.5%-5% flavor modifier; wherein, the compound prebiotics are composed of xylooligosaccharides and inulin in a weight ratio of 1:(0.5-2); the grain matrix is ​​a mixture of germinated brown rice flour and oat bran in a weight ratio of (2-4):1; the sorghum black rice polysaccharide is prepared by the following method: sorghum black rice is mixed with an aqueous ethanol solution in a material-liquid ratio of 1:(8-15), and ultrasonically assisted extraction is performed at 40-60℃ for 30-90 minutes with an ultrasonic power of 200-500W. After filtration, the extract is concentrated to a relative density of 1.10-1.25 and then spray-dried.

[0007] This invention also provides a method for preparing sorghum black rice nutritional food, comprising the following steps:

[0008] S1 Preparation of Sorghum Black Rice Polysaccharide: Sorghum black rice polysaccharide is prepared according to the method described in claim 1;

[0009] S2 pretreated grain matrix: Germinated brown rice flour and oat bran are ultra-finely pulverized to a particle size ≤50μm and then mixed in a certain proportion;

[0010] S3 Ingredient Mixing: Add sorghum black rice polysaccharide, compound prebiotics, pretreated grain matrix, natural binder and flavor modifier into a three-dimensional motion mixer in proportion and mix for 30-60 minutes.

[0011] S4 Granulation: The uniformly mixed materials are granulated using a wet process, with the moisture content controlled at 8%-15%;

[0012] S5 Dry Packaging: Segmented drying is adopted. First, dry at 45-55℃ for 30-60 minutes, then dry at 35-45℃ until the moisture content is ≤6%, and package after cooling.

[0013] This invention also provides the application of sorghum black rice nutritional food in the preparation of a multifunctional formulation for regulating intestinal flora, improving intestinal barrier function, and preventing and / or adjuvantly treating metabolic syndrome.

[0014] In summary, the present invention has the following main beneficial effects:

[0015] This invention utilizes a specific ratio of sorghum black rice polysaccharide and a complex prebiotic composed of xylooligosaccharides and inulin to achieve synergistic effects. Combined with an ultra-finely pulverized grain matrix and natural binders, it effectively overcomes the problems of single prebiotic combinations and weak synergistic effects in existing technologies. This significantly enhances the regulatory capacity on gut microbiota and the improvement of intestinal barrier function. Simultaneously, ultrasound-assisted extraction technology maximizes the retention and enrichment of active ingredients in sorghum black rice. Combined with optimized wet granulation and programmed temperature-controlled drying processes, it solves the technical bottlenecks of low extraction efficiency, significant component loss, and limited product taste and dosage form in traditional methods. The resulting nutritional food not only boasts diverse dosage forms and high absorption and utilization rates but also demonstrates significant multifunctional application value in the prevention and adjuvant treatment of metabolic syndrome. Attached Figure Description

[0016] Figure 1 This is a flowchart of the method of the present invention. Detailed Implementation

[0017] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0018] The overall structure according to the present invention is as follows, such as Figure 1 The embodiments are illustrated below.

[0019] Example 1: Preparation of Sorghum Black Rice Polysaccharide

[0020] 1000g of dried, mold-free sorghum glutinous rice was selected, pulverized, and passed through a 40-mesh sieve to obtain glutinous rice powder. The pulverized sorghum glutinous rice was mixed with a 60% (v / v) aqueous ethanol solution at a material-to-liquid ratio of 1:10 (g / mL) and placed in an ultrasonic extraction apparatus. Extraction was performed at 50℃ and 350W ultrasonic power for 60 minutes. After extraction, the mixture was filtered through a 200-mesh filter cloth, and the filtrate was collected. The filtrate was concentrated under reduced pressure at 50℃ and -0.08MPa to obtain an extract with a relative density of 1.18 (measured at 25℃). Finally, the extract was spray-dried at an inlet air temperature of 180℃ and an outlet air temperature of 90℃ to obtain a brownish-yellow sorghum glutinous rice polysaccharide powder with a yield of approximately 28.5%. This extraction method, using ultrasound-assisted ethanol-water extraction, improved the extraction rate and activity retention of polysaccharides, providing a raw material basis for the preparation of multifunctional nutritional foods.

[0021] Example 2: Pretreatment of Grain Substrate

[0022] Weigh out 800g of sprouted brown rice flour and 200g of oat bran separately. Use an ultrafine grinder to grind the sprouted brown rice flour and oat bran separately, controlling the grinding chamber temperature below 45℃, until all material particles pass through a 50μm sieve. Add the ultrafinely ground sprouted brown rice flour and oat bran to a three-dimensional motion mixer at a weight ratio of 4:1, and mix for 20 minutes to obtain a uniformly mixed grain matrix for later use.

[0023] Example 3: Formulation of compound prebiotics

[0024] Accurately weigh 200g of xylooligosaccharide powder and 200g of inulin powder, put them into a V-type mixer, and mix at 15r / min for 30 minutes to obtain a compound prebiotic with a weight ratio of 1:1 and a mixing uniformity RSD of less than 5%.

[0025] Example 4: Preparation of a sorghum black rice nutritional food (instant granules)

[0026] Weigh each component according to the following weight percentages:

[0027] 45% polysaccharide from sorghum black rice (prepared from Example 1);

[0028] Complex prebiotics (prepared from Example 3, xylooligosaccharide:inulin = 1:1) 30%;

[0029] Grain substrate (prepared from Example 2, germinated brown rice flour: oat bran = 4:1) 18%;

[0030] 5% natural binder (konjac gum);

[0031] Flavor modifier (oligopeptide powder: natural fruit and vegetable powder = 1:2) 2%.

[0032] The preparation method includes the following steps:

[0033] (1) Ingredient mixing: Add all the above components into the three-dimensional motion mixer in proportion and mix at a speed of 20r / min for 45 minutes until the materials are evenly mixed.

[0034] (2) Granulation: Slowly add a binder (8% maltodextrin solution) of 10% of the total weight of the dry material to the uniformly mixed dry material, and granulate the material in a wet granulator by low-speed stirring and high-speed shearing. Control the final moisture content of the material to about 12%.

[0035] (3) Drying and Packaging: The wet granules are placed in a fluidized bed dryer and dried using a segmented, programmed temperature control method. First, the temperature is increased from room temperature (25°C) to 50°C at a rate of 1.5°C / min and maintained for 40 minutes; then, the temperature is decreased to 40°C at a rate of 0.8°C / min and maintained for 75 minutes. The granules are dried until the moisture content is 5.5%. After cooling to room temperature, they are vacuum-packed in aluminum-plastic composite film bags to obtain the instant granular sorghum rice nutritional food.

[0036] Example 5: Preparation of a sorghum black rice nutritional food (chewable tablet)

[0037] Weigh each component according to the following weight percentages:

[0038] 50% polysaccharide from sorghum black rice;

[0039] Complex prebiotics (xylooligosaccharides: inulin = 1:0.5) 25%;

[0040] Grain substrate (germinated brown rice flour: oat bran = 3:1) 15%;

[0041] Natural adhesive (carrageenan and guar gum mixed in a 1:1 ratio) 6%;

[0042] Flavor enhancer (oligopeptide powder: natural fruit and vegetable powder = 1:1) 3%;

[0043] Functional component (tea polyphenols) 1%;

[0044] The preparation method is basically the same as in Example 4, except that:

[0045] In the ingredient mixing step, tea polyphenols are added and mixed together with other components.

[0046] In the granulation and molding process, the final material moisture content is controlled at around 10% to facilitate subsequent tableting.

[0047] After drying, the dry granules are fed into a tablet press and compressed into round chewable tablets weighing 1.0 gram each, with a hardness controlled at 70-80 N. Finally, they are packaged.

[0048] Example 6: Preparation of a sorghum black rice nutritional food (containing soy isoflavones)

[0049] Weigh each component according to the following weight percentages:

[0050] 40% polysaccharide from sorghum black rice;

[0051] Complex prebiotics (xylooligosaccharides: inulin = 1:2) 35%;

[0052] Grain substrate (germinated brown rice flour: oat bran = 2:1) 20%;

[0053] Natural adhesive (cortex gum) 4%;

[0054] Flavor modifier (oligopeptide powder: natural fruit and vegetable powder = 1:3) 0.9%;

[0055] Functional component (soy isoflavones) 0.1%;

[0056] The preparation process is described in Example 4.

[0057] Comparative Example 1

[0058] Compared to Example 4, no compound prebiotics were added (i.e., an equal amount of cereal matrix was used instead), while the remaining components and processes were exactly the same.

[0059] Comparative Example 2

[0060] Compared to Example 4, the compound prebiotic uses only the same amount of xylooligosaccharides and does not contain inulin, while the other components and processes are exactly the same.

[0061] Comparative Example 3

[0062] Compared with Example 4, the sorghum black rice was extracted using the traditional water extraction method (i.e., without ultrasonic assistance, only heating and reflux extraction), while the other components and processes were exactly the same.

[0063] Experimental Example: Product Functionality Verification

[0064] To verify the beneficial effects of the products of the present invention, relevant in vitro functional experiments were conducted on the products obtained in Examples 4, 5, and 6 and Comparative Examples 1, 2, and 3.

[0065] 1. In vitro simulated gut microbiota fermentation experiment

[0066] An in vitro anaerobic fermentation model was used, with human fecal microbiota as inoculum, to detect the proliferation of beneficial bacteria such as Bifidobacterium and Lactobacillus in different samples after 24 hours of fermentation (quantitatively by qPCR). The results are shown in the table below:

[0067] Table 1. Changes in the number of beneficial bacteria after 24 hours of in vitro fermentation (Log10 CFU / mL)

[0068] sample Bifidobacterium count Lactobacillus count Blank control 7.2±0.3 6.8±0.4 Comparative Example 1 7.5±0.2 7.0±0.3 Comparative Example 2 8.1±0.3 7.6±0.2 Example 4 8.9±0.2 8.4±0.3 Example 5 9.0±0.1 8.5±0.2 Example 6 8.8±0.2 8.3±0.3

[0069] The results showed that the products of Examples 4-6 had a significantly better effect on the proliferation of beneficial bacteria than Comparative Example 1 (without prebiotic) and Comparative Example 2 (with single prebiotic), indicating that there is a synergistic effect between the specific compound prebiotic of the present invention and sorghum black rice polysaccharide.

[0070] 2. Measurement of water retention and swelling capacity

[0071] The water-holding capacity and swelling power of the product were determined according to standard methods to indirectly assess its impact on intestinal contents volume and peristalsis. The results are shown in the table below:

[0072] Table 2 Results of Product Water Retention and Swelling Force Measurements

[0073] sample Water holding capacity (g / g) Expansion force (mL / g) Comparative Example 3 3.5±0.2 4.2±0.3 Example 4 5.2±0.3 6.8±0.4 Example 5 4.9±0.2 6.5±0.3 Example 6 5.1±0.3 6.7±0.2

[0074] The products in Examples 4-6 showed good water retention and swelling power, which were superior to those in Comparative Example 3 (conventional water extract). This may be due to the fact that ultrasonic extraction better preserves active polysaccharides and other components.

[0075] 3. Antioxidant activity assay (DPPH method)

[0076] The DPPH free radical scavenging rate of the product was measured to evaluate its antioxidant capacity. The results are as follows:

[0077] Table 3. DPPH free radical scavenging rate of the product (IC50, mg / mL)

[0078] sample DPPH removal rate IC50 value Comparative Example 3 1.8±0.1 Example 4 1.2±0.1 Example 5 0.8±0.05 Example 6 1.0±0.1

[0079] A lower IC50 value indicates stronger antioxidant capacity. Examples 5 and 6, due to the addition of tea polyphenols or soy isoflavones, showed stronger antioxidant activity. Example 4 also exhibited strong antioxidant capacity, mainly due to the highly efficient extraction of active ingredients from sorghum black rice.

[0080] The above experimental results show that the sorghum black rice nutritional food prepared by the present invention through specific component compatibility and optimized preparation process has excellent effects in regulating intestinal flora, improving intestinal environment and anti-oxidation, which fully demonstrates the technical advantages and inventiveness of the present invention.

[0081] Although embodiments of the present invention have been shown and described, these specific embodiments are merely explanations of the invention and are not intended to limit it. The specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. After reading this specification, those skilled in the art may make modifications, substitutions, and variations to the embodiments as needed without departing from the principles and spirit of the invention, but such modifications, substitutions, and variations are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A sorghum black rice nutritional food product, characterized in that, It consists of the following components by weight percentage: Sorghum black rice polysaccharide 30%-60%, compound prebiotics 15%-40%, grain matrix 10%-25%, natural binder 3%-8%, and flavor modifier 0.5%-5%; The compound prebiotic is composed of xylooligosaccharides and inulin in a weight ratio of 1:(0.5-2); The grain matrix is ​​a mixture of germinated brown rice flour and oat bran in a weight ratio of (2-4):1; The sorghum black rice polysaccharide is prepared by the following method: sorghum black rice is mixed with an aqueous ethanol solution at a material-to-liquid ratio of 1:(8-15), and ultrasonically assisted extraction is performed at 40-60℃ for 30-90 minutes with an ultrasonic power of 200-500W. After filtration, the extract is concentrated to a relative density of 1.10-1.25 and then spray-dried.

2. The sorghum black rice nutritional food product according to claim 1, characterized in that, It also contains functional components, which are selected from at least one of tea polyphenols, soy isoflavones, and grape seed proanthocyanidins, and the amount added is 0.1%-2% of the total weight of the sorghum black rice nutritional food.

3. The sorghum black rice nutritional food product according to claim 1, characterized in that, The natural adhesive is selected from at least one of konjac gum, carrageenan, and guar gum.

4. The sorghum black rice nutritional food according to claim 1, characterized in that, The flavor modifier is a mixture of oligopeptide powder and natural fruit and vegetable powder in a weight ratio of 1:(1-3).

5. The sorghum black rice nutritional food product according to claim 1, characterized in that, The dosage form of the nutritional food is instant granules, chewable tablets, or puffed food.

6. A method for preparing a sorghum black rice nutritional food, characterized in that, Includes the following steps: S1 Preparation of Sorghum Black Rice Polysaccharide: Prepare sorghum black rice polysaccharide according to the method described in claim 1; S2 pretreated grain matrix: Germinated brown rice flour and oat bran are ultra-finely pulverized to a particle size ≤50μm and then mixed in a certain proportion; S3 Ingredient Mixing: Add sorghum black rice polysaccharide, compound prebiotics, pretreated grain matrix, natural binder and flavor modifier into a three-dimensional motion mixer in proportion and mix for 30-60 minutes. S4 Granulation: The uniformly mixed materials are granulated using a wet process, with the moisture content controlled at 8%-15%; S5 Dry Packaging: Segmented drying is adopted. First, dry at 45-55℃ for 30-60 minutes, then dry at 35-45℃ until the moisture content is ≤6%, and package after cooling.

7. The method for preparing a sorghum black rice nutritional food according to claim 6, characterized in that, The binder used in the wet granulation process in step S4 is a maltodextrin solution with a mass concentration of 5%-10%, and its amount is 8%-15% of the total weight of the material.

8. The method for preparing a sorghum black rice nutritional food according to claim 6, characterized in that, The segmented drying process described in step S5 also includes using programmed temperature control during the drying process, specifically: raising the temperature from room temperature to 50°C at a rate of 1-2°C / min, maintaining it for 30-45 minutes, and then lowering it to 40°C at a rate of 0.5-1°C / min, maintaining it for 60-90 minutes.

9. The application of a sorghum black rice nutritional food in the preparation of a multifunctional formulation for regulating intestinal flora, improving intestinal barrier function, and preventing and / or adjuvantly treating metabolic syndrome.

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