A dual-modified dietary fiber-based blood sugar-controlling health food and its preparation method

Abstract

This invention belongs to the technical field of functional foods and chemically modified materials, specifically relating to a dual-modified dietary fiber-based sugar-controlling health food and its preparation method. Using bamboo cellulose powder as a matrix, a multifunctional composite fiber structure is formed through a dual modification reaction of genipin aldehyde and lactic anhydride esterification. Betaine, generated by the condensation of methyl lactate and ethanolamine, is introduced as an organic small molecule coordinating component. Under optimized proportions and process conditions, this system forms a stable composite structure, significantly improving water absorption and swelling properties, structural stability, and glucose diffusion inhibition ability. The resulting powder particles are uniform, have good flowability, and exhibit excellent sugar-controlling performance and processing adaptability, making it suitable for the development of functional foods and nutritional regulation products.

Description

Technical Field

[0001] This invention belongs to the technical field of functional foods and chemically modified materials, specifically relating to a dual-modified dietary fiber-based sugar-controlling health food and its preparation method. Background Technology

[0002] Currently, most blood sugar control health foods use dietary fiber or plant extracts as their main ingredients. Existing products have limited effectiveness in delaying sugar absorption and lowering postprandial blood sugar. Natural dietary fiber has few surface active sites, a dense structure, insufficient adsorption capacity, poor swelling and dispersibility, and is difficult to form a stable adsorption layer in the digestive environment.

[0003] Traditional modification methods include physical pulverization, enzymatic hydrolysis, and single chemical cross-linking. Physical and enzymatic methods can only improve solubility and cannot change the surface chemical structure. Single aldehyde modification increases cross-linking strength but leads to a decrease in hydrophilicity. Single esterification modification increases hydrophilicity but leads to a decrease in structural strength. Current technologies have not achieved a synergistic combination of the two modification methods in food-grade dietary fiber systems.

[0004] Commonly used small-molecule additives include organic acids, sugar alcohols, and amino acid derivatives. Their main function is flavoring or improving taste; they lack intermolecular interactions with dietary fiber. Betaine, with its simple structure, has not been observed in sugar-controlled food systems.

[0005] Existing sugar-controlled foods lack new systems with structural stability, synergistic modification, and molecular-level interactions. There is an urgent need to develop dietary fiber complexes with dual-modified structures and novel organic small molecules to achieve a comprehensive improvement in sugar control performance, structural stability, and processing performance. Summary of the Invention

[0006] To overcome the problems of poor structural stability, low adsorption capacity, and limited modification methods in existing blood sugar control health foods, this invention aims to provide a dual-modified dietary fiber-based blood sugar control health food and its preparation method. This invention uses bamboo cellulose powder as a matrix and constructs a composite fiber structure through a synergistic dual modification method of genipin aldehyde modification and lactic anhydride esterification. Betaine is introduced as an organic small molecule coordinating component to form a stable composite system. This invention brings the beneficial effects of stable dietary fiber structure, high component compatibility, and excellent blood sugar control performance.

[0007] The objective of this invention can be achieved through the following technical solutions:

[0008] A dual-modified dietary fiber-based blood sugar control health food comprises the following raw materials in parts by weight: 40-70 parts of aldehyde-esterified dual-modified dietary fiber; 10-30 parts of betaine; 5-10 parts of prebiotics; 3-8 parts of fructooligosaccharides; 2-6 parts of xylitol; 1-3 parts of calcium citrate; 0.2-0.5 parts of vitamin C; 0.5-2 parts of sodium carboxymethyl cellulose; and 0.3-0.8 parts of natural flavoring; wherein the aldehyde-esterified dual-modified dietary fiber is a composite fiber obtained by sequentially modifying bamboo cellulose powder through genipin aldehyde modification and lactic anhydride esterification.

[0009] Optionally, the aldehyde-esterified dual-modified dietary fiber comprises the following raw materials in parts by weight: 80-120 parts bamboo cellulose powder; 5-10 parts genipin; 8-15 parts lactic anhydride; and 100-150 parts aqueous acetic acid solution.

[0010] Optionally, the preparation method of aldehyde-esterified dual-modified dietary fiber includes the following steps:

[0011] (1) Disperse bamboo cellulose powder in an aqueous acetic acid solution and stir to form a uniform suspension;

[0012] (2) Add genipin to the homogeneous suspension to carry out the aldehyde reaction to obtain aldehyde-modified dietary fiber;

[0013] (3) Add lactic anhydride to the aldehyde-modified dietary fiber system to carry out esterification reaction to obtain aldehyde-esterified double-modified dietary fiber;

[0014] (4) After filtration, washing and drying, aldehyde-esterified double-modified dietary fiber samples were obtained.

[0015] Optionally, the reaction conditions for step (2) are a reaction temperature of 50-60°C and a reaction time of 1-3 hours.

[0016] Optionally, the reaction conditions for step (3) are a reaction temperature of 55-65°C and a reaction time of 2-4 hours.

[0017] Optionally, in step (4), the filtration is carried out by vacuum filtration; the washing liquid is 3 to 5 times the volume of deionized water; the drying conditions are a drying temperature of 50 to 60°C and a drying time of 4 to 6 hours.

[0018] Optionally, a method for preparing a dual-modified dietary fiber-based blood sugar-controlling health food includes the following steps:

[0019] S1, weigh out aldehyde-esterified double-modified dietary fiber, betaine, prebiotics, fructooligosaccharides, xylitol, calcium citrate, vitamin C, sodium carboxymethyl cellulose and natural flavoring ingredients;

[0020] S2, aldehyde-esterified dual-modified dietary fiber and betaine are added to a mixing tank and stirred evenly to form a matrix mixture;

[0021] S3, add prebiotics, fructooligosaccharides, xylitol, calcium citrate, vitamin C, sodium carboxymethyl cellulose and natural flavoring to the matrix mixture in sequence, and continue to stir and disperse until the system is uniform to obtain a mixed system;

[0022] S4. The mixed system is spray-dried and granulated to obtain a dual-modified dietary fiber-based sugar-controlling health food.

[0023] Optionally, the operating conditions for step S2 are: stirring speed of 200-400 r / min, mixing time of 20-30 min, and temperature of 40-50℃.

[0024] Optionally, the operating conditions for step S3 are as follows: each component is added in batches, with an interval of 3 to 5 minutes between each addition, and stirring is carried out continuously for 30 to 40 minutes, with a mixing temperature of 45 to 55°C.

[0025] Optionally, the operating conditions for step S4 are: spray drying temperature of 120–150°C and granulation temperature of 60–70°C, and granulation drying time of 20–30 min.

[0026] The beneficial effects of this invention are:

[0027] This invention introduces both -CHO and -COO- functional groups into the molecular chain by sequentially performing genipin aldehyde and lactic anhydride esterification reactions on bamboo cellulose powder, forming a bilayer structure of "crosslinked backbone-polarity-controlled side chains". This structure achieves both densification and surface functionalization of the fiber backbone at the microscopic level, enabling the fiber to possess controllable reactive site distribution and higher molecular activity. This modification system overcomes the limitations of single modification methods, providing an innovative structural approach with dual functional levels for dietary fiber materials. Attached Figure Description

[0028] The invention will now be further described with reference to the accompanying drawings.

[0029] Figure 1 A comparison of the infrared spectra of dietary fiber and aldehyde-esterified dual-modified dietary fiber;

[0030] Figure 2 A comparison chart of dissolution weight loss rates for samples with different ratios;

[0031] Figure 3 A comparison chart of the angle of repose results for samples with different proportions;

[0032] Figure 4 This is a comparison chart of particle size distribution and flowability test results for samples with different formulation ratios. Detailed Implementation

[0033] The present invention will be further described below with reference to specific embodiments. However, the present invention is not limited to the following embodiments. Equivalent adjustments made without departing from the spirit and essence of the present invention should also be considered to fall within the protection scope of the present invention.

[0034] Example 1

[0035] The purpose of this embodiment is to verify the effects of high content of double-modified dietary fiber and high proportion of betaine on the system structure stability and composite uniformity.

[0036] S1. Weigh 120 parts of bamboo cellulose powder and add it to 150 parts of acetic acid aqueous solution, stirring to form a uniform suspension; add 10 parts of genipin and react at 55℃ for 3 hours to obtain aldehyde-modified dietary fiber; then add 15 parts of lactic anhydride to the system and react at 65℃ for 4 hours. After the reaction is complete, vacuum filter the mixture, wash it three times with deionized water, and dry it at 60℃ for 6 hours to obtain aldehyde-esterified dual-modified dietary fiber.

[0037] S2, weigh 70 parts of aldehyde-esterified double-modified dietary fiber and 30 parts of betaine, put them into a mixing tank, stir at 300 r / min for 25 min, and control the temperature at 45℃ to form a uniform matrix mixture;

[0038] S3, add 10 parts of prebiotics, 8 parts of fructooligosaccharides, 6 parts of xylitol, 3 parts of calcium citrate, 0.5 parts of vitamin C, 2 parts of sodium carboxymethyl cellulose, and 0.8 parts of natural flavoring to the matrix mixture in sequence, with an interval of 4 minutes between each addition, and maintain the mixing temperature at 50℃; after stirring evenly, spray dry at an inlet air temperature of 150℃ and an outlet air temperature of 95℃ for 25 minutes to obtain granular sugar-controlled health food.

[0039] Example 2

[0040] The purpose of this embodiment is to verify the stable performance of the composite system formed by the dual-modified dietary fiber and betaine in terms of processing adaptability and product uniformity under medium-proportion formulation conditions.

[0041] S1. Weigh 100 parts of bamboo cellulose powder and add it to 125 parts of acetic acid aqueous solution, stirring to form a suspension; add 7 parts of genipin and react at 55℃ for 2 hours to obtain aldehyde-modified dietary fiber; then add 12 parts of lactic anhydride and react at 60℃ for 3 hours. After the reaction is complete, filter under vacuum, wash three times with deionized water, and dry at 55℃ for 5 hours to obtain aldehyde-esterified dual-modified dietary fiber; Figure 1The spectrum shows significant changes in the functional group structure of dietary fiber before and after modification. A broad and strong OH stretching vibration absorption peak appears at 3400 cm⁻¹, indicating that the natural fiber contains a large number of hydroxyl groups. After modification with genipin and lactic anhydride, this peak is significantly weakened, indicating that some hydroxyl groups participated in the aldehyde and esterification reactions. A new strong absorption peak appears at 1735 cm⁻¹, corresponding to the C=O stretching vibration of the ester group, which is a characteristic signal of successful esterification. The peak at 1560 cm⁻¹ is attributed to the C=N stretching vibration, indicating the formation of a cross-linked structure. The peak intensity at 1080 cm⁻¹ increases, reflecting the enhancement of the CO bond. The overall spectrum shows that the dual modification reaction introduces ester and aldehyde groups into the dietary fiber molecule, achieving structural stabilization and functionalization.

[0042] S2, weigh 55 parts of aldehyde-esterified double-modified dietary fiber and 20 parts of betaine and place them in a mixing tank. Stir at 300 r / min for 30 min and control the temperature at 45℃ to obtain a homogeneous matrix mixture.

[0043] S3, add 8 parts of prebiotics, 6 parts of fructooligosaccharides, 4 parts of xylitol, 2 parts of calcium citrate, 0.3 parts of vitamin C, 1 part of sodium carboxymethyl cellulose, and 0.5 parts of natural flavoring in sequence, with an interval of 4 minutes between each addition, and maintain the mixing temperature at 50℃; after stirring evenly, spray dry at an inlet air temperature of 135℃ and an outlet air temperature of 90℃ for 25 minutes to obtain a sugar-controlling health food powder with good flowability.

[0044] Example 3

[0045] The purpose of this embodiment is to verify the trend of product uniformity and structural stability under conditions of low content of double-modified dietary fiber and low proportion of betaine.

[0046] S1. Weigh 80 parts of bamboo cellulose powder and add it to 100 parts of acetic acid aqueous solution. Stir to form a suspension. Add 5 parts of genipin and react at 50℃ for 1 hour to obtain aldehyde-modified dietary fiber. Then add 8 parts of lactic anhydride and react at 55℃ for 2 hours. After the reaction is completed, filter under vacuum, wash with deionized water 3 times, and dry at 50℃ for 4 hours to obtain aldehyde-esterified dual-modified dietary fiber.

[0047] S2, weigh 40 parts of aldehyde-esterified double-modified dietary fiber and 10 parts of betaine and put them into a mixing tank. Stir at 250 r / min for 20 min and control the temperature at 40℃ to form a uniform matrix mixture.

[0048] S3, add 5 parts prebiotic, 3 parts fructooligosaccharide, 2 parts xylitol, 1 part calcium citrate, 0.2 parts vitamin C, 0.5 parts sodium carboxymethyl cellulose, and 0.3 parts natural flavoring in sequence, with an interval of 3 minutes between each addition, and maintain the mixing temperature at 45℃; after stirring evenly, spray dry at an inlet air temperature of 120℃ and an outlet air temperature of 85℃ for 20 minutes to obtain fine-particle type sugar-controlling health food.

[0049] Comparative Example 1

[0050] The purpose of this comparative example is to verify the changes in the structural stability and system homogeneity of dietary fiber when only genipin aldehyde modification is performed without lactic anhydride esterification.

[0051] S1, weigh 100 parts of bamboo cellulose powder, add it to 125 parts of acetic acid aqueous solution and stir to form a suspension; add 7 parts of genipin, react at 55℃ for 2 hours to obtain aldehyde-based dietary fiber; do not perform lactic anhydride esterification step. After the reaction is completed, filter under vacuum, wash 3 times with deionized water, and dry at 55℃ for 5 hours to obtain monoaldehyde-based dietary fiber;

[0052] S2, weigh 55 parts of aldehyde-modified dietary fiber and 20 parts of betaine and place them in a mixing tank. Stir at 300 r / min for 30 min at 45℃ to obtain a homogeneous matrix mixture.

[0053] S3, add 8 parts of prebiotics, 6 parts of fructooligosaccharides, 4 parts of xylitol, 2 parts of calcium citrate, 0.3 parts of vitamin C, 1 part of sodium carboxymethyl cellulose, and 0.5 parts of natural flavoring in sequence, with an interval of 4 minutes between each addition, and maintain the mixing temperature at 50℃; after stirring evenly, spray dry with an inlet air temperature of 135℃ and an outlet air temperature of 90℃ for 25 minutes to obtain the comparative example 1 sample.

[0054] Comparative Example 2

[0055] The purpose of this comparative example is to verify the changes in the structural integrity of dietary fiber and the dispersion properties of the system when only lactic anhydride esterification modification is used without genipin aldehyde modification.

[0056] S1. Weigh 100 parts of bamboo cellulose powder and add it to 125 parts of acetic acid aqueous solution and stir to form a suspension. Without adding genipin, directly add 12 parts of lactic anhydride and react at 60℃ for 3 hours. After the reaction is completed, filter under vacuum, wash with deionized water 3 times, and dry at 55℃ for 5 hours to obtain monoesterified dietary fiber.

[0057] S2, weigh 55 parts of monoesterified dietary fiber and 20 parts of betaine and place them in a mixing tank. Stir at 300 r / min for 30 min at 45℃ to obtain a homogeneous matrix mixture.

[0058] S3, add 8 parts of prebiotics, 6 parts of fructooligosaccharides, 4 parts of xylitol, 2 parts of calcium citrate, 0.3 parts of vitamin C, 1 part of sodium carboxymethyl cellulose, and 0.5 parts of natural flavoring in sequence, with an interval of 4 minutes between each addition, and maintain the mixing temperature at 50℃; after stirring evenly, spray dry at an inlet air temperature of 135℃ and an outlet air temperature of 90℃ for 25 minutes to obtain the comparative example 2 sample.

[0059] Comparative Example 3

[0060] The purpose of this comparative example is to verify the changes in system stability and composite structure uniformity under the condition of removing betaine.

[0061] S1. Aldehyde-esterified dual-modified dietary fiber was prepared according to the same steps as in Example 2: 100 parts bamboo cellulose powder, 125 parts acetic acid aqueous solution, 7 parts genipin, and 12 parts lactic anhydride. The reaction conditions were 55℃ for 2 hours and 60℃ for 3 hours. The modified fiber was obtained by vacuum filtration, washing, and drying.

[0062] S2, weigh 55 parts of aldehyde-esterified double-modified dietary fiber, without adding betaine; add an equal amount of deionized water to keep the system volume consistent, stir at 300 r / min for 30 min at 45℃ to form a mixed matrix;

[0063] S3, add 8 parts of prebiotics, 6 parts of fructooligosaccharides, 4 parts of xylitol, 2 parts of calcium citrate, 0.3 parts of vitamin C, 1 part of sodium carboxymethyl cellulose, and 0.5 parts of natural flavoring in sequence, with an interval of 4 minutes between each addition, and maintain the mixing temperature at 50℃; after stirring evenly, spray dry at an inlet air temperature of 135℃ and an outlet air temperature of 90℃ for 25 minutes to obtain the comparative sample 3.

[0064] Performance testing

[0065] 1. Swelling performance test method

[0066] Take approximately 1.000 g of each sample and place it in a 50 mL centrifuge tube. Add 25 mL of phosphate buffer solution (pH 7.4). Incubate the samples in a 37°C water bath for 30 minutes to allow them to fully absorb water. Then, gently stir to mix thoroughly and continue soaking at the same temperature for 2 hours. After soaking, gently blot away excess liquid from the surface with filter paper and record the volume or mass change of the sample to calculate the degree of swelling. Each sample group should be tested in triplicate, and the average value should be taken. Excessive shear force should be avoided throughout the testing process to prevent damage to the sample structure.

[0067] 2. Structural stability testing methods

[0068] Weigh approximately 1.000 g of each sample and place it in a 250 mL beaker containing 50 mL of distilled water. Shake at 100 rpm for 4 hours in a constant-temperature shaker at 37°C. After removing the samples, blot off surface moisture with filter paper and dry them in a 60°C oven to constant weight. Record the sample mass before and after the test to compare their structural retention in an aqueous environment. Each test should be repeated three times, and the drying process should ensure that the samples do not undergo thermal degradation.

[0069] 3. Glucose diffusion inhibition test method

[0070] The diffusion method using dialysis bags was employed, with dialysis bags having a molecular weight cutoff of 8000–14000 Da selected. 10 mL of 0.1 mol / L glucose solution was mixed with 0.5 g of sample, placed into the dialysis bag, and sealed. The dialysis bag was then placed in a beaker containing 100 mL of pH 7.4 phosphate buffer and magnetically stirred at 100 rpm in a 37°C water bath. 2 mL samples of the external solution were collected at 10, 20, 30, 60, 90, and 120 min, and an equal volume of fresh buffer was added. After filtration, the glucose content in the external solution was determined using high-performance liquid chromatography (HPLC) to analyze the degree of inhibition of glucose diffusion by the sample.

[0071] 4. Particle size distribution and flowability testing methods

[0072] After spray drying, the sample was dried in a 40℃ oven for 2 hours to remove adsorbed moisture. Approximately 1g of sample was taken, and the particle size distribution parameters, including the median particle size and 90% cumulative particle size, were determined using a laser particle size analyzer. Then, approximately 50g of sample was taken and allowed to flow naturally through a standard funnel with an outlet diameter of 10mm onto a horizontal plate. The height and base radius of the resulting cone were measured, and the angle of repose was calculated. The angle of repose measurement should be performed under constant temperature and humidity conditions to avoid errors caused by air humidity. Each sample was measured three times, and the average value was taken as the final data.

[0073] Table 1. Analysis of Test Results

[0074] sample Swelling ratio (%) Dissolution weight loss rate (%) Glucose diffusion inhibition rate (%) Angle of repose (°) <![CDATA[D 50 Particle size (μm) <![CDATA[D 90 Particle size (μm) Example 1 210 8 70 35 60 130 Example 2 230 6 80 33 50 120 Example 3 200 10 65 37 65 140 Comparative Example 1 170 15 50 38 85 150 Comparative Example 2 180 12 55 37 70 140 Comparative Example 3 140 20 25 42 90 160

[0075] The main purpose of this test was to evaluate the functionality and processing adaptability of the dual-modified dietary fiber-based sugar-controlling health food under different formulations. Table 1 shows that through comprehensive testing of swelling performance, structural stability, glucose diffusion inhibition, particle size distribution, and flowability, Example 2 performed best in all tests, demonstrating that the synergistic effect of dual-modified dietary fiber and betaine significantly improved the overall performance of the health food. Examples 1 and 3 also outperformed the comparative samples in terms of structural stability, water absorption, and sugar control effect.

[0076] Regarding swelling performance, Example 2 exhibited the best swelling ratio of 230%, significantly higher than the other samples, indicating that its dietary fiber had the strongest water absorption. Examples 1 and 3 had swelling ratios of 210% and 200%, respectively, which, while lower than Example 2, were still superior to the comparative samples. Comparative Example 3 had the lowest swelling ratio of only 140%, indicating that its dietary fiber had poor water absorption and could not effectively swell.

[0077] In structural stability testing, Figure 2 Example 2 showed the lowest dissolution weight loss rate at only 6%, indicating that it maintained good structural stability in an aqueous environment. Examples 1 and 3 had weight loss rates of 8% and 10%, respectively, slightly higher than Example 2, but still better than the comparative sample. Comparative Example 3 had the highest dissolution weight loss rate, reaching 20%, indicating that its dietary fiber structure was unstable, easily dissolved, and unable to maintain long-term functionality.

[0078] Example 2 demonstrated the best inhibition effect in the glucose diffusion inhibition test, with an inhibition rate of 80%, indicating a significant blood sugar control function. Examples 1 and 3 showed inhibition rates of 70% and 65%, respectively, also exhibiting strong blood sugar control effects, both superior to Comparative Examples 1 and 2. Comparative Example 3 had the lowest glucose diffusion inhibition rate, only 25%, indicating a poor blood sugar control effect and failing to effectively delay glucose absorption.

[0079] In particle size distribution and flowability testing Figure 3 and Figure 4 Example 2 exhibits the most concentrated particle size distribution, with a D50 of 50 μm and a D90 of 120 μm, and the smallest angle of repose, indicating that its particles are uniform and have the best flowability. Examples 1 and 3 have slightly larger particle size distributions, with angles of repose of 35° and 37° respectively. Although their flowability is slightly inferior to Example 2, it is still better than the comparative sample. Comparative Example 3 has the widest particle size distribution, with a D50 of 90 μm and a D90 of 160 μm, and the largest angle of repose, indicating that its particles are non-uniform, have poor flowability, and are unlikely to meet production requirements.

[0080] Overall, Example 2 performed best in all performance tests, particularly in swelling, structural stability, sugar control, and flowability. Examples 1 and 3 also showed good performance in these areas, outperforming the comparative samples. This indicates that the synergistic effect of the dual-modified dietary fiber and betaine significantly improves the overall functionality of the health food and has strong market application potential.

Claims

1. A dual-modified dietary fiber-based blood sugar-controlling health food, characterized in that, The raw materials include: aldehyde-esterification double modified dietary fiber 40-70 parts; betaine 10-30 parts; prebiotic 5-10 parts; fructooligosaccharide 3-8 parts; xylitol 2-6 parts; calcium citrate 1-3 parts; vitamin C 0.2-0.5 parts; sodium carboxymethyl cellulose 0.5-2 parts; natural essence 0.3-0.8 parts; wherein the aldehyde-esterification double modified dietary fiber is a composite structure fiber obtained by aldehyde modification of guanylin and esterification of lactic anhydride on bamboo cellulose powder.

2. The dual modified dietary fiber-based sugar control health food according to claim 1, characterized in that, The aldehyde-esterification double modified dietary fiber includes the following raw materials by weight: bamboo cellulose powder 80-120 parts; guanylin 5-10 parts; lactic anhydride 8-15 parts; acetic acid aqueous solution 100-150 parts.

3. The dual-modified dietary fiber-based sugar control health food according to claim 1 or 2, characterized in that, The preparation method of the aldehyde-esterification double modified dietary fiber includes the following steps: (1) dispersing the bamboo cellulose powder in the acetic acid aqueous solution to form a uniform suspension by stirring; (2) adding guanylin to the uniform suspension to perform aldehyde modification reaction to obtain aldehyde-modified dietary fiber; (3) adding lactic anhydride to the aldehyde-modified dietary fiber system to perform esterification reaction to obtain aldehyde-esterification double modified dietary fiber; (4) filtering, washing and drying to obtain the aldehyde-esterification double modified dietary fiber sample.

4. The dual modified dietary fiber-based sugar control health food according to claim 3, characterized in that, The reaction conditions of step (2) are reaction temperature 50-60℃ and reaction time 1-3h.

5. The dual modified dietary fiber-based sugar control health food according to claim 3, characterized in that, The reaction conditions of step (3) are reaction temperature 55-65℃ and reaction time 2-4h.

6. The dual modified dietary fiber-based sugar control health food according to claim 3, characterized in that, In step (4), vacuum filtration is used for filtration; the washing liquid is deionized water with a volume of 3-5 times; the drying conditions are drying temperature 50-60℃ and drying time 4-6h.

7. A method for preparing a dual-modified dietary fiber-based sugar control health food, the dual-modified dietary fiber-based sugar control health food being as claimed in any one of claims 1 to 6, characterized by, The method includes the following steps: S1, weighing the raw materials of aldehyde-esterification double modified dietary fiber, betaine, prebiotic, fructooligosaccharide, xylitol, calcium citrate, vitamin C, sodium carboxymethyl cellulose and natural essence; S2, putting the aldehyde-esterification double modified dietary fiber and betaine into a mixing tank and stirring to form a base mixture; S3, sequentially adding prebiotic, fructooligosaccharide, xylitol, calcium citrate, vitamin C, sodium carboxymethyl cellulose and natural essence to the base mixture, continuing to stir and disperse until the system is uniform to obtain a mixed system; S4, performing spray drying and granulation treatment on the mixed system to obtain a double modified dietary fiber-based sugar control health care food.

8. The method according to claim 7, wherein the method is characterized by, The operation conditions of step S2 are stirring speed 200-400r / min, mixing time 20-30min and temperature 40-50℃.

9. The method according to claim 7, wherein the method is characterized by, The operation conditions of step S3 are batch adding of each component with an interval of 3-5min, continuous stirring for 30-40min and mixing temperature 45-55℃.

10. The method of claim 7, wherein the method is characterized by, The operation conditions of step S4 are spray drying temperature 120-150℃, granulation temperature 60-70℃ and granulation drying time 20-30min.

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