Health food for improving gastrointestinal function and method for preparing the same

Abstract

The application discloses a health food for improving gastrointestinal function and a preparation method thereof, and contains the following components in percentage by mass: inulin 15-35%, fructooligosaccharide 10-25%, bovine collagen peptide 8-20%, comprehensive plant enzyme powder 5-15%, and white kidney bean extract 2-10%; the comprehensive plant enzyme powder is selected from at least three kinds of combinations of fruit, vegetable, cereal, and fungus and alga plant raw materials; and the white kidney bean extract contains alpha-amylase inhibitor with an activity of greater than or equal to 20000 U / g. Through synergistic effects of multiple active ingredients, the application realizes multi-target effects of flora regulation, digestion enhancement and metabolic blockage, and has the advantages of multi-target synergistic effect, high ingredient stability, high bioavailability, linear dose effect, and continuous improvement of gastrointestinal function.

Description

Technical Field

[0001] This application relates to the field of functional food technology, and more specifically, to a health food that improves gastrointestinal function and its preparation method. Background Technology

[0002] Currently, the main types of products on the market for improving gastrointestinal function are as follows:

[0003] 1. Single prebiotic supplements, such as inulin and fructooligosaccharides, only regulate the intestinal environment by promoting the growth of specific bacteria such as Bifidobacteria and Lactobacillus. They lack the ability to target and regulate the metabolites of the bacteria, which can easily lead to a rebound of bacterial imbalance.

[0004] 2. Digestive enzyme preparations, such as pancreatin and bromelain, suffer severe degradation of enzyme activity due to gastric acid. In vitro simulations show that enzyme activity loss exceeds 60% in the gastric juice environment. Furthermore, these products lack a synergistic delivery design with nutrient carriers such as peptides, resulting in low small intestinal absorption efficiency and low bioavailability.

[0005] 3. Dietary fiber compound products, such as those with excessively high content of wheat bran and resistant starch, can easily cause intestinal bloating and cannot simultaneously solve the problems of bacterial colonization and host digestive enzyme inhibition, thus having limited effect on controlling postprandial blood glucose fluctuations.

[0006] 4. Plant extracts, such as white kidney bean and mulberry leaf extracts, have low purity of active ingredients (e.g., α-amylase inhibitors), with commercially available products generally having a purity below 70%. Large molecular impurities interfere with intestinal absorption and lack synergistic design with prebiotic metabolic pathways, affecting overall efficacy.

[0007] 5. Compound preparations of traditional Chinese and Western medicine, such as combinations of probiotics and polysaccharides from traditional Chinese medicine, have complex compositions, leading to unclear interaction mechanisms between the microbial community, host, and plant chemical components. There is a risk of antagonism of active ingredients. For example, the combination of polysaccharides and proteases may lead to enzyme inactivation.

[0008] The common defects of these functional products can be summarized in the following aspects:

[0009] The contradiction of single-function design: Existing products often target only a single gastrointestinal problem and cannot achieve the synergistic effect of multiple targets such as "microbial regulation, digestive enhancement, and metabolic blockade". This single-function design is difficult to meet the complex needs of gastrointestinal health.

[0010] Ingredient interference effect: Different active ingredients, such as enzymes, peptides, and polysaccharides, are prone to physicochemical reactions during processing and digestion, such as enzymatic hydrolysis of peptide chains and polysaccharide encapsulation of enzyme active sites, leading to a significant decrease in bioavailability. Experiments have confirmed that the compound formulation of a certain commercially available product has a high loss rate of collagen peptides, which seriously affects the product's efficacy.

[0011] Active ingredient instability: Traditional processes such as high-temperature granulation and dry granulation often damage heat-sensitive ingredients, such as plant enzymes, which suffer a loss of more than 40% of their activity. At the same time, the lack of targeted encapsulation technology leads to a decrease in the inhibition rate of active ingredients such as white kidney bean extract in the acidic environment of the stomach, which greatly reduces the effectiveness of the product.

[0012] Dose-response nonlinearity: Some commercially available products blindly increase the dosage of a single ingredient, such as inulin exceeding 50%, which can easily cause an imbalance in intestinal osmotic pressure, thus inhibiting the proliferation of probiotics. In vitro experiments show that high concentrations of inulin reduce the growth rate of Bifidobacteria, contrary to the expected effect.

[0013] Ignoring the host-microbiota interaction mechanism: Existing technologies have failed to establish a closed-loop regulatory model of "host digestive enzyme inhibition - microbiota metabolic transformation - intestinal mucosal repair", resulting in short-lived intervention effects. Summary of the Invention

[0014] The purpose of this application is to provide a health food that improves gastrointestinal function and its preparation method, which has the advantages of multi-target synergistic effect, high component stability, high bioavailability, linear dose-response, and continuous improvement of gastrointestinal function.

[0015] This application provides a health food for improving gastrointestinal function, the technical solution of which is as follows: it contains the following components by weight percentage: inulin 15-35%, fructooligosaccharides 10-25%, bovine collagen peptides 8-20%, a comprehensive plant enzyme powder 5-15%, and white kidney bean extract 2-10%; the comprehensive plant enzyme powder is selected from at least three combinations of fruit, vegetable, grain, and fungal / algae plant raw materials; the white kidney bean extract contains α-amylase inhibitor activity ≥20000U / g.

[0016] Furthermore, this application also proposes that the mass percentage of each component is as follows: inulin 20-30%, fructooligosaccharides 15-20%, bovine collagen peptides 12-18%, comprehensive plant enzyme powder 8-12%, and white kidney bean extract 3-8%.

[0017] Furthermore, this application also proposes that the comprehensive plant enzyme powder comprises: - fruit enzyme components: selected from at least one of plum, sea buckthorn, pineapple, and papaya; - vegetable enzyme components: selected from at least one of cabbage, lettuce, and solanaceous vegetables; - cereal enzyme components: selected from at least one of brown rice, buckwheat, and Job's tears; - a complex enzyme system: comprising a synergistic system of protease, lipase, amylase, and cellulase.

[0018] Furthermore, this application also proposes that the enzyme activity ratio of the complex enzyme system is: protease (500-800U / g): lipase (300-500U / g): α-amylase (200-400U / g): cellulase (100-300U / g) = (2-3): (1.5-2): 1: (0.5-1).

[0019] Furthermore, this application also proposes that the white kidney bean extract is processed as follows: using supercritical CO2 extraction combined with membrane separation technology, the purity of the α-amylase inhibitor reaches 85-92%, and the molecular weight is controlled within the range of 5000-15000 Da.

[0020] Furthermore, this application also proposes a method for preparing the above-mentioned health food that improves gastrointestinal function, comprising the following steps:

[0021] (1) Premix inulin and fructooligosaccharides and granulate;

[0022] (2) Bovine collagen peptides and plant enzyme powder were encapsulated by low-temperature spraying.

[0023] (3) The white kidney bean extract is processed by multi-layer microencapsulation;

[0024] (4) The components were three-dimensionally mixed in an environment with a humidity of <15% and a temperature of 18-25℃.

[0025] (5) The product is obtained after mixing, and the water activity is kept between 0.3-0.45aw.

[0026] Furthermore, this application also proposes the application of the aforementioned health foods that improve gastrointestinal function in the preparation of functional foods that regulate the balance of intestinal flora, promote nutrient absorption, and inhibit starch conversion.

[0027] As can be seen from the above, the health food that improves gastrointestinal function provided by this application has the following effects: through the synergistic effect of multiple active ingredients, it achieves multi-target effects of gut microbiota regulation, digestive enhancement and metabolic blocking. At the same time, the special preparation process ensures the stability and bioavailability of each component. It has the advantages of multi-target synergistic effect, high component stability, high bioavailability, linear dose-response, and continuous improvement of gastrointestinal function. Detailed Implementation

[0028] The present application will now be described in detail with reference to the embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in the embodiments of the present application can be combined with each other.

[0029] The following detailed description is exemplary and intended to provide further detailed explanation of the invention. Unless otherwise specified, all technical terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to limit the scope of exemplary embodiments according to the invention.

[0030] This application proposes a health food for improving gastrointestinal function, which achieves multi-target synergistic effects through the combination of multiple components. The health food comprises the following components by weight percentage: inulin 15-35%, fructooligosaccharides 10-25%, bovine collagen peptides 8-20%, a comprehensive plant enzyme powder 5-15%, and white kidney bean extract 2-10%. The comprehensive plant enzyme powder is selected from at least three combinations of plant raw materials from fruits, vegetables, grains, and fungi / algae, and the white kidney bean extract contains α-amylase inhibitor activity ≥20000 U / g.

[0031] This health food achieves a multi-target synergistic effect through the combination of multiple components. Inulin and fructooligosaccharides, as prebiotics, can promote the proliferation of beneficial intestinal flora. Bovine collagen peptides and comprehensive plant enzyme powder can enhance digestive function. The α-amylase inhibitor in white kidney bean extract can block starch metabolism. Through the synergistic effect of these components, the problem of single-function products in existing products is solved, achieving a comprehensive effect of flora regulation, digestive enhancement, and metabolic blocking.

[0032] During the process, inulin and fructooligosaccharides, as prebiotics, effectively promote the proliferation of beneficial bacteria in the gut and improve the balance of the gut microbiota. Bovine collagen peptides and comprehensive plant enzyme powder enhance the activity of digestive enzymes, promote the breakdown and absorption of nutrients, and improve digestive efficiency. The α-amylase inhibitor in white kidney bean extract effectively blocks the breakdown of starch and reduces glucose production, thereby controlling postprandial blood glucose levels.

[0033] Specifically, the combination of inulin and fructooligosaccharides provides multiple prebiotics, promoting the growth of various beneficial bacteria and avoiding the gut microbiota imbalance caused by a single prebiotic. Bovine collagen peptides enhance the repair capabilities of the intestinal wall by providing high-quality protein. The synergistic effect of multiple enzymes in the plant enzyme powder improves the efficiency of food digestion and absorption. The α-amylase inhibitor in white kidney bean extract reduces starch breakdown and controls blood sugar levels by inhibiting amylase activity.

[0034] Compared with existing technologies, the health food of this application solves the problems of single function, component interference effect, instability of active ingredients, and nonlinear dose-response through the synergistic effect of multiple components. By combining inulin, fructooligosaccharides, bovine collagen peptides, comprehensive plant enzyme powder, and white kidney bean extract, a multi-target synergistic effect of gut microbiota regulation, digestive enhancement, and metabolic blocking is achieved, significantly improving the overall effect of the product.

[0035] Inulin and fructooligosaccharides, as prebiotics, effectively promote the proliferation of beneficial bacteria in the gut and improve the balance of the gut microbiota. Bovine collagen peptides and comprehensive plant enzyme powder enhance the activity of digestive enzymes, promote the breakdown and absorption of nutrients, and improve digestive efficiency. The α-amylase inhibitor in white kidney bean extract effectively blocks starch breakdown and reduces glucose production, thereby controlling postprandial blood glucose levels. Through this multi-target synergistic effect, the problem of single-function products in existing products is solved, achieving a comprehensive effect of gut microbiota regulation, digestive enhancement, and metabolic blocking.

[0036] Furthermore, this application proposes that the preferred mass percentages of each component are: inulin 20-30%, fructooligosaccharides 15-20%, bovine collagen peptides 12-18%, comprehensive plant enzyme powder 8-12%, and white kidney bean extract 3-8%.

[0037] By adjusting the proportions of different components, a better effect can be achieved. This proportional regulation effectively enhances the efficacy of foods that improve gastrointestinal function, ensuring synergistic effects between different ingredients and fully leveraging the advantages of each component.

[0038] Inulin, as a prebiotic, promotes the growth of beneficial bacteria in the gut and improves the intestinal environment; fructooligosaccharides also have prebiotic effects and can regulate the balance of gut microbiota; bovine collagen peptides help repair and protect the intestinal mucosa and promote gut health; the comprehensive plant enzyme powder helps break down nutrients in food and improves digestion and absorption efficiency; and the α-amylase inhibitor in white kidney bean extract can effectively inhibit starch digestion and reduce postprandial blood sugar fluctuations. Specifically, the synergistic effect of inulin, fructooligosaccharides, and bovine collagen peptides can enhance intestinal barrier function, while the comprehensive plant enzyme powder and white kidney bean extract further optimize gastrointestinal function.

[0039] Furthermore, this application also proposes that the comprehensive plant enzyme powder contains fruit enzyme components, vegetable enzyme components, cereal enzyme components, and a complex enzyme system.

[0040] The technical solution of this invention utilizes fruit enzyme components, vegetable enzyme components, cereal enzyme components, and a complex enzyme system. The fruit enzyme components, by providing enzymes from specific fruits, help improve gastrointestinal function. The vegetable enzyme components, by providing enzymes from specific vegetables, further enhance gastrointestinal function. The cereal enzyme components, by providing enzymes from specific grains, supplement nutrition and promote gastrointestinal health. The complex enzyme system, through synergistic action, enhances the effect of digestive enzymes, helps break down proteins, fats, starches, and cellulose, and comprehensively improves gastrointestinal function. The technical solution of this application solves the problem of multi-component synergistic effects in comprehensive plant enzyme powder by combining multiple enzyme components and a complex enzyme system. This combination not only provides the synergistic effect of multiple enzymes but also ensures the effectiveness of each enzyme component in improving gastrointestinal function.

[0041] Fruit enzyme components can be achieved by selecting at least one of the following: plum, sea buckthorn, pineapple, and papaya. These fruits are rich in enzymes, which help promote gastrointestinal digestion. Vegetable enzyme components can be achieved by selecting at least one of the following: cruciferous vegetables, lettuce, and nightshade vegetables. These vegetables are also rich in enzymes, which can further enhance gastrointestinal digestion. Grain enzyme components can be achieved by selecting at least one of the following: brown rice, buckwheat, and Job's tears. These grains not only provide enzymes but also supplement nutrition, promoting gastrointestinal health. The complex enzyme system consists of protease, lipase, amylase, and cellulase. Through synergistic action, it enhances the effect of digestive enzymes, enabling more effective breakdown of proteins, fats, starches, and cellulose.

[0042] This application significantly improves gastrointestinal function through the synergistic effect of multiple components in a comprehensive plant enzyme powder. Compared with existing technologies, this application not only solves the problem of synergistic effect of multiple components, but also significantly improves the digestive effect of enzymes through the synergistic effect of a complex enzyme system, ensuring the effectiveness of each enzyme component in improving gastrointestinal function. Therefore, this application demonstrates significant superiority in improving gastrointestinal function.

[0043] Furthermore, the enzyme activity ratio of the complex enzyme system is: protease (500-800U / g): lipase (300-500U / g): α-amylase (200-400U / g): cellulase (100-300U / g) = (2-3): (1.5-2): 1: (0.5-1).

[0044] Each enzyme in a complex enzyme system has a specific enzyme activity ratio. These enzymes include proteases, lipases, α-amylases, and cellulases. By rationally configuring the enzyme activity ratios of these enzymes, their synergistic effects can be maximized, thereby effectively improving gastrointestinal function. Proteases have a high enzyme activity ratio and are mainly responsible for protein breakdown; lipases have a lower enzyme activity ratio and are responsible for fat breakdown; α-amylases have a medium enzyme activity ratio and are responsible for starch breakdown; and cellulases have the lowest enzyme activity ratio and are responsible for cellulose breakdown.

[0045] The enzyme activity ratios of the complex enzyme system were determined through experimental optimization to ensure optimal activity of each enzyme in the gastrointestinal environment. For example, the enzyme activity range of protease is 500-800 U / g, which allows for efficient protein breakdown without excessive or insufficient breakdown; the enzyme activity range of lipase is 300-500 U / g, which effectively breaks down fats while avoiding excessive breakdown that could lead to lipid metabolism disorders; the enzyme activity range of α-amylase is 200-400 U / g, ensuring adequate starch breakdown; and the enzyme activity range of cellulase is 100-300 U / g, which breaks down cellulose and promotes intestinal peristalsis and digestion.

[0046] By configuring the enzyme activity ratios described above, the composite enzyme system of this application can exert a synergistic effect in the gastrointestinal tract, solving the problems of severe degradation of enzyme activity by gastric acid and low digestive efficiency in existing single enzyme preparations. Therefore, this application not only improves gastrointestinal function but also enhances nutrient absorption efficiency, demonstrating significant technical advantages.

[0047] Furthermore, this application also proposes that the white kidney bean extract is processed as follows: using supercritical CO2 extraction combined with membrane separation technology, the purity of the α-amylase inhibitor reaches 85-92%, and the molecular weight is controlled within the range of 5000-15000 Da.

[0048] White kidney bean extract was processed using supercritical CO2 extraction combined with membrane separation technology. This method improved the purity of the α-amylase inhibitor and controlled its molecular weight within a suitable range. Supercritical CO2 extraction effectively removed impurities, while membrane separation further refined the extract, ensuring a purity of 85-92% and a molecular weight controlled between 5000-15000 Da. These combined technological features improved the purity and suitable molecular weight of the α-amylase inhibitor, thus solving the problems of low purity and unsuitable molecular weight of α-amylase inhibitor in white kidney bean extract.

[0049] Supercritical CO2 extraction is a commonly used extraction method that utilizes the unique solubility of CO2 in a supercritical state to separate target components from raw materials. Specifically, in white kidney bean extract, impurities are effectively removed under supercritical CO2 conditions, and α-amylase inhibitors are enriched. Subsequently, membrane separation technology is used for further processing of the extract. Utilizing the selective permeability of membranes, the purity of the α-amylase inhibitor is further improved, and its molecular weight is controlled within the range of 5000-15000 Da. Membrane separation technologies include ultrafiltration and nanofiltration. By selecting appropriate membrane materials and operating conditions, precise separation and purification of target molecules can be achieved. For example, white kidney bean extract is first processed in a supercritical CO2 extraction device, controlling temperature and pressure parameters to ensure that the CO2 is in a supercritical state. After extraction, the extract is transferred to a membrane separation system for separation through an ultrafiltration or nanofiltration membrane. Adjusting the operating pressure and flow rate ensures that the purity of the α-amylase inhibitor reaches 85-92%, and the molecular weight is controlled within the range of 5000-15000 Da. Thus, a high-purity α-amylase inhibitor with a suitable molecular weight was obtained.

[0050] The technical solution of this application effectively solves the problems of low purity and unsuitable molecular weight of α-amylase inhibitors in white kidney bean extract by using supercritical CO2 extraction combined with membrane separation technology. Compared with the prior art, the technical solution of this application not only improves the purity of α-amylase inhibitors, but also ensures their effectiveness and stability in health foods that improve gastrointestinal function by precisely controlling the molecular weight. This multi-step processing method achieves efficient extraction of α-amylase inhibitors through impurity removal and fine separation, providing reliable technical support for the development of related products.

[0051] Furthermore, this application also proposes the following steps: a) premixing and granulating inulin and fructooligosaccharides; b) low-temperature spray encapsulation of bovine collagen peptides and plant enzyme powder; c) multi-layer microencapsulation of white kidney bean extract; d) three-dimensional mixing of each component in an environment with humidity less than 15% and temperature of 18-25℃; e) controlling the water activity of the final product between 0.3-0.45aw.

[0052] Step a) Premixing and granulation ensures uniform mixing of inulin and fructooligosaccharides, preventing excessive dosage of any single component from causing intestinal osmotic pressure imbalance; Step b) Low-temperature spray encapsulation technology protects the activity of bovine collagen peptides and plant enzyme powder, preventing damage to heat-sensitive components from high temperatures; Step c) Multilayer microencapsulation improves the stability and purity of α-amylase inhibitors in white kidney bean extract, preventing damage to their activity from the gastric acid environment; Step d) Three-dimensional mixing under specific humidity and temperature conditions ensures uniform distribution of each component, preventing physicochemical reactions between components that could reduce bioavailability; Step e) Controlling the water activity of the final product prevents microbial growth and extends the product's shelf life.

[0053] The premixing granulation in step a) can be achieved using either wet or dry granulation. Wet granulation can use water or ethanol as the granulation solution, while dry granulation can be achieved through tableting or roller granulation. The low-temperature spray encapsulation technology in step b) can be achieved through spray drying or freeze drying. Spray drying temperature is controlled at 40-60℃, and freeze drying temperature is controlled below -40℃. The multilayer microencapsulation process in step c) can be achieved using emulsification, phase separation, or spray drying. Emulsification can use gelatin or gum arabic as the wall material, while phase separation can use ethanol as the precipitant. The three-dimensional mixing in step d) can be achieved using a V-type mixer or a three-dimensional oscillating mixer, with the mixing time controlled at 30-60 minutes. The water activity control in step e) can be achieved by adding a desiccant or vacuum drying. The desiccant can be silica gel or molecular sieves.

[0054] This application optimizes the preparation process to ensure the stability and functionality of each active ingredient in health foods. Compared with existing technologies, the advantages of this application are: through steps such as premixing and granulation, low-temperature spray encapsulation, multi-layer microencapsulation, and three-dimensional mixing, the components are evenly distributed, avoiding physicochemical reactions between components that lead to a decrease in bioavailability; by controlling the water activity of the final product, microbial growth is prevented, extending the product's shelf life. Therefore, this application not only improves the stability and functionality of the product but also solves problems such as active ingredient instability and dose-response nonlinearity existing in existing technologies.

[0055] Furthermore, this application also proposes that the health food be used in functional foods that regulate intestinal flora balance, promote nutrient absorption, and inhibit starch conversion during the preparation process.

[0056] By applying the functionality of this health food to regulate gut microbiota balance, promote nutrient absorption, and inhibit starch conversion, this technical solution addresses the problems of existing products, such as single-function limitations, component interference effects, instability of active ingredients, and dose-response nonlinearity. It possesses multi-target synergistic effects, providing a more comprehensive and long-term improvement. This technical solution achieves a comprehensive improvement in gastrointestinal function by comprehensively regulating gut microbiota, promoting nutrient absorption, and inhibiting starch conversion, avoiding the shortcomings of single-technology approaches and realizing the synergistic intervention of multiple physiological processes. This overcomes the limitations of existing products in terms of functionality, diversity, and stability.

[0057] Specifically, this application achieves comprehensive regulation of gastrointestinal function by introducing functional components that regulate intestinal flora balance, promote nutrient absorption, and inhibit starch conversion during the preparation of health foods. First, inulin and fructooligosaccharides, as prebiotics, effectively promote the proliferation of beneficial intestinal bacteria and regulate intestinal flora balance. Second, bovine collagen peptides and comprehensive plant enzyme powder can improve nutrient absorption and enhance digestive function. Finally, the α-amylase inhibitor in white kidney bean extract can inhibit starch conversion and reduce sugar absorption, thereby controlling blood sugar levels. These components work synergistically to achieve comprehensive improvement in gastrointestinal function.

[0058] As a preferred embodiment, inulin and fructooligosaccharides can be premixed and granulated to improve their stability and bioavailability. Bovine collagen peptides and plant enzyme powder can be cryogenically spray-encapsulated to protect their active ingredients from degradation. White kidney bean extract can be microencapsulated in multiple layers to improve its stability and activity in the acidic environment of the stomach. All components are three-dimensionally mixed under controlled humidity and temperature to ensure the quality and efficacy of the final product.

[0059] Therefore, by introducing a variety of functional ingredients, this application solves the problems of existing products for improving gastrointestinal function, such as single function, ingredient interference, instability of active ingredients, and nonlinear dose-response, and provides a health food that can comprehensively improve gastrointestinal function.

Claims

1. A health food that improves gastrointestinal function, characterized in that... It contains the following components by weight percentage: The ingredients include 15-35% inulin, 10-25% fructooligosaccharides, 8-20% bovine collagen peptides, 5-15% comprehensive plant enzyme powder, and 2-10% white kidney bean extract; the comprehensive plant enzyme powder is selected from at least three combinations of fruit, vegetable, grain, and fungal / algae plant raw materials; the white kidney bean extract contains α-amylase inhibitor activity ≥20000U / g.

2. The health food for improving gastrointestinal function as described in claim 1, characterized in that... The mass percentage of each component is as follows: Inulin 20-30%, fructooligosaccharides 15-20%, bovine collagen peptides 12-18%, comprehensive plant enzyme powder 8-12%, white kidney bean extract 3-8%.

3. A health food for improving gastrointestinal function as described in claim 1, characterized in that... The comprehensive plant enzyme powder contains: Fruit enzyme components: selected from at least one of plum, sea buckthorn, pineapple, and papaya; Vegetable enzyme components: selected from at least one of the following: Brassica, Lettuce, and Solanaceae; Cereal enzyme components: selected from at least one of brown rice, buckwheat, and Job's tears; Complex enzyme system: a synergistic system containing protease, lipase, amylase and cellulase.

4. A health food for improving gastrointestinal function as described in claim 3, characterized in that... The enzyme activity ratio of the complex enzyme system is: Protease (500-800 U / g): Lipase (300-500 U / g): α-Amylase (200-400 U / g): Cellulase (100-300 U / g) = (2-3):(1.5-2):1:(0.5-1).

5. A health food for improving gastrointestinal function as described in claim 1, characterized in that... The white kidney bean extract was processed as follows: Supercritical CO2 extraction combined with membrane separation technology was used to achieve a purity of 85-92% for α-amylase inhibitors, with the molecular weight controlled within the range of 5000-15000 Da.

6. A method for preparing a health food for improving gastrointestinal function as described in any one of claims 1-5, characterized in that... Includes the following steps: a) Premixing and granulating inulin and fructooligosaccharides b) Low-temperature spray encapsulation of bovine collagen peptides and plant enzyme powder c) White kidney bean extract is processed using multi-layer microencapsulation. d) The components were three-dimensionally mixed in an environment with humidity <15% and temperature 18-25℃. e) The water activity of the final product is controlled between 0.3 and 0.45 aw.

7. A health food for improving gastrointestinal function as described in any one of claims 1-5, characterized in that... This health food is used in the preparation of functional foods that regulate intestinal flora balance, promote nutrient absorption, and inhibit starch conversion.