阅读说明：本技术 富硒魔芋低聚糖及其制备方法 (Selenium-rich konjac oligosaccharide and preparation method thereof ) 是由 李利军 卢美欢 马英辉 仝泽方 于 2020-05-11 设计创作，主要内容包括：本发明涉及富硒魔芋低聚糖的制备方法,步骤为：对产葡甘聚糖酶菌种进行斜面培养；将斜面菌种孢子接入产酶液体发酵培养基中继续培养；过滤,收集滤液即得葡甘聚糖酶粗液；与蒸馏水混合再加入魔芋精粉后,溶解加热恒温酶解,得葡甘低聚糖混合液；将酵母斜面菌种接入含有魔芋低聚糖混合液和亚硒酸钠溶液的培养基中,培养得到富硒魔芋低聚糖溶液；喷雾干燥,降低含水率,获得富硒魔芋低聚糖粉剂。本发明自制高活性葡甘聚糖酶,快速有效的将魔芋精粉分解为魔芋低聚糖；制备方法安全,无污染；得到的产品既解决了不可控酶解产生的单糖残留问题,又通过微生物法将毒性较大的无机硒转化为安全的有机硒,进一步强化了魔芋低聚糖和硒的活性。(The invention relates to a preparation method of selenium-rich konjac oligosaccharides, which comprises the following steps: carrying out slant culture on the strain producing the glucomannanase; inoculating the slant strain spores into an enzyme-producing liquid fermentation culture medium for continuous culture; filtering, and collecting filtrate to obtain crude glucomannanase solution; mixing with distilled water, adding rhizoma Amorphophalli refined powder, dissolving, heating, and performing enzymolysis at constant temperature to obtain mixed solution of glucomannooligosaccharide; inoculating yeast slant strain into culture medium containing rhizoma Amorphophalli oligosaccharide mixed solution and sodium selenite solution, and culturing to obtain selenium-rich rhizoma Amorphophalli oligosaccharide solution; spray drying, and reducing water content to obtain selenium-rich konjac oligosaccharide powder. The invention self-prepares high-activity glucomannanase, decompose konjak refined powder into konjak oligose fast and effectively; the preparation method is safe and pollution-free; the obtained product not only solves the problem of monosaccharide residue generated by uncontrollable enzymolysis, but also converts inorganic selenium with high toxicity into safe organic selenium by a microbiological method, and further enhances the activity of konjac oligosaccharide and selenium.)

1. The preparation method of the selenium-rich konjac oligosaccharides is characterized by comprising the following steps:

the method comprises the following steps:

the method comprises the following steps: and (3) strain culture:

transferring the strain producing glucomannanase to a slant culture medium for activation to obtain a slant strain;

step two: and (3) enzyme-producing liquid fermentation:

inoculating the slant strain spores into an enzyme-producing liquid fermentation culture medium for continuous culture;

step three: collecting enzyme liquid:

filtering the cultured enzyme-producing liquid fermentation medium with gauze, and collecting the filtrate to obtain crude glucomannanase solution;

step four: and (3) carrying out enzymolysis reaction:

mixing the crude glucomannan enzyme solution with distilled water, adding rhizoma Amorphophalli refined powder, dissolving, heating for enzymolysis, and heating to inactivate enzyme to obtain glucomannan mixed solution;

step five: and (3) yeast culture:

transferring the yeast to a slant culture medium for activation to obtain a yeast slant strain;

step six: selenium-rich fermentation culture:

inoculating yeast slant strain into culture medium containing rhizoma Amorphophalli oligosaccharide mixed solution and sodium selenite solution, and culturing to obtain selenium-rich rhizoma Amorphophalli oligosaccharide solution;

step seven: and (3) carrying out spray drying on the selenium-rich konjac oligosaccharide solution to reduce the water content, thus obtaining the selenium-rich konjac oligosaccharide powder.

2. The method for preparing oligosaccharide of konjak rich in selenium according to claim 1, wherein:

in the first step, the strain for producing the glucomannanase is Aspergillus niger.

3. The method for preparing oligosaccharide of konjak rich in selenium according to claim 2, wherein:

in the first step, the slant culture medium comprises the following components: 6 g/L of konjac fine powder, 1000mL of potato extract, 20g/L of glucose and 15 g/L of agar;

the strain is transferred to the slant culture medium for 3 days at 30 ℃.

4. The method for preparing the selenium-rich konjak with low sugar according to claim 3, wherein the method comprises the following steps:

in the second step:

the components of the liquid fermentation medium for producing the enzyme are as follows: 6 g/L of konjac fine powder, 5 g/L of yeast powder, 3 g/L of peptone and NaNO₃3 g/L，MgSO₄•7H₂O 0.5 g/L,KCl 0.5 g/L，FeSO₄•7H₂O0.01 g/L, water 1000mL, pH 6.0.

5. The method for preparing oligosaccharide of konjak rich in selenium according to claim 4, wherein:

in the fourth step:

mixing the crude glucomannanase solution and distilled water according to the mass ratio of 1 (5-9), wherein the addition amount of the konjac glucomannan enzyme fine powder is 10-50% of the mass of the mixed solution;

the enzymolysis conditions are as follows: heating in a water bath at 55-60 ℃ for enzymolysis for 4-6 h;

the enzyme inactivation conditions are as follows: heating in boiling water bath for 15 min.

6. The method for preparing oligosaccharide of konjak rich in selenium according to claim 5, wherein:

in the fifth step, the yeast is selected from saccharomyces cerevisiae, wine yeast or candida.

7. The method for preparing oligosaccharide of konjak rich in selenium according to claim 6, wherein:

in the fifth step:

the slant culture medium comprises the following components: 20g/L of glucose, 20g/L of peptone, 10 g/L of yeast powder and pH 6.0;

the conditions for transferring the strain to the slant culture medium for activation are as follows: culturing at 30 deg.C for 1 d.

8. The method for preparing oligosaccharide of konjak rich in selenium according to claim 7, wherein:

in the sixth step:

the culture medium containing the glucomannooligosaccharide mixed solution and the sodium selenite solution comprises the following components: adding 1000mL of glucoglycero-oligosaccharide mixed solution, and adding 0.1-1 mL of sodium selenite solution with the mass volume fraction of 100 mu g/mL;

the culture conditions for inoculating the strain into the culture medium are as follows: culturing at 30 deg.C and 150 rpm/min for 3 d.

9. The method for preparing oligosaccharide of konjak rich in selenium according to claim 8, wherein:

step seven:

the conditions of spray drying were: the inlet temperature of the spray dryer is 150 ℃, the outlet temperature is higher than 80 ℃, the atomization rotating speed is 16000r/min, and the water content is reduced to below 5% by spray drying.

10. The oligosaccharide of konjac enriched with selenium obtained by the method of claim 9.

Technical Field

The invention relates to the technical field of microbial engineering, in particular to selenium-rich konjac oligosaccharides and a preparation method thereof.

Background

Rhizoma Amorphophalli, rhizoma Amorphophalli and rhizoma Bidentis Bipinnatae, belonging to AraceaeAraceae) Konjac (A) and (B)Amorphophallus) The main active components of konjak glucomannan is natural high-molecular polysaccharide with maximum viscosity in the known plant gum, and is a composite natural high-molecular polysaccharide formed from β -D-glucose and β -D-mannose which are combined together according to the mole ratio of 1:1.6 or 1:1.69 and β -1, 4-pyranoside bond, and the konjak glucomannan has good water-retaining property, gelling property and thickening property due to its unique molecular structure, so that it can be extensively used in the fields of food, medicine, chemical industry, petroleum drilling, environment protection and high-molecular material, etc. and can be degraded into oligosaccharide, and can promote the growth of bifidobacteria, and is a probiotic factor of intestinal flora, has low energy or zero energy, is suitable for special people, can raise oxidation resistance, has the action of reducing blood sugar and is also an ideal functional sweetening agent for diabetic patients.

Selenium is an essential trace element for life activities and is closely related to the occurrence of many diseases. As early as 90 s in the 20 th century, selenium is included in 15 nutrients of daily dietary nutrition in the society of nutrition in China. Daily selenium supplement can significantly improve human immunity, has significant effects on liver disease, coronary heart disease and cancer, and has the effects of resisting aging, resisting fatigue, protecting vision, etc. The Chinese academy of nutrition recommends that each person should be supplemented with 50-250 mug of dietary selenium every day. At present, the selenium supplement source is mainly inorganic compounds such as sodium selenite and the like, but the inorganic selenium has low absorptivity and high toxicity, is easy to pollute the environment and has potential harm to animals. The organic selenium has the advantages of safety, good stability, easy absorption and little pollution. The yeast can convert inorganic selenium into organic selenium in cells by enriching selenium, is the best source for supplementing selenium, and has good health care effect.

The konjac oligosaccharide is prepared by a common enzymolysis method, and due to uncontrollable enzymolysis reaction, an obtained enzymolysis product is a mixture of monosaccharide and oligosaccharide, the functional value of the konjac oligosaccharide is influenced by the existence of the monosaccharide, and the konjac oligosaccharide can not be particularly used for special people such as diabetes patients, so that the application range and the value are greatly reduced. Currently, membrane filtration and microbial fermentation are commonly used monosaccharide separation techniques. The membrane filtration is a common separation means, can effectively separate monosaccharide from polysaccharide with larger molecular weight, but because konjac glucomannan has very high viscosity, even if the konjac glucomannan has certain viscosity after enzymolysis, the consumption of the membrane is larger, and the efficiency is reduced. According to the characteristics that the yeast can utilize monosaccharide and cannot utilize oligosaccharide, the monosaccharide in the mixture can be effectively and selectively removed.

Disclosure of Invention

The invention aims to provide selenium-rich konjac oligosaccharides and a preparation method thereof.

The technical scheme adopted by the invention is as follows:

the preparation method of the selenium-rich konjac oligosaccharides is characterized by comprising the following steps:

the method comprises the following steps:

the method comprises the following steps: and (3) strain culture:

transferring the strain producing glucomannanase to a slant culture medium for activation to obtain a slant strain;

step two: and (3) enzyme-producing liquid fermentation:

inoculating the slant strain spores into an enzyme-producing liquid fermentation culture medium for continuous culture;

step three: collecting enzyme liquid:

filtering the cultured enzyme-producing liquid fermentation medium with gauze, and collecting the filtrate to obtain crude glucomannanase solution;

step four: and (3) carrying out enzymolysis reaction:

mixing the crude glucomannan enzyme solution with distilled water, adding rhizoma Amorphophalli refined powder, dissolving, heating for enzymolysis, and heating to inactivate enzyme to obtain rhizoma Amorphophalli oligosaccharide mixed solution;

step five: and (3) yeast culture:

transferring the yeast to a slant culture medium for activation to obtain a yeast slant strain;

step six: selenium-rich fermentation culture:

inoculating yeast slant strain into culture medium containing rhizoma Amorphophalli oligosaccharide mixed solution and sodium selenite solution, and culturing to obtain selenium-rich rhizoma Amorphophalli oligosaccharide solution;

step seven: and (3) carrying out spray drying on the selenium-rich konjac oligosaccharide solution to reduce the water content, thus obtaining the selenium-rich konjac oligosaccharide powder.

In the first step, the strain for producing the glucomannanase is Aspergillus niger.

In the first step, the slant culture medium comprises the following components: 6 g/L of konjac fine powder, 1000mL of potato extract, 20g/L of glucose and 15 g/L of agar;

the strain is transferred to the slant culture medium for 3 days at 30 ℃.

In the second step:

the components of the liquid fermentation medium for producing the enzyme are as follows: 6 g/L of konjac fine powder, 5 g/L of yeast powder, 3 g/L of peptone and NaNO₃3 g/L，MgSO₄•7H₂O 0.5 g/L，KCl 0.5 g/L，FeSO₄•7H₂O0.01 g/L, water 1000mL, pH 6.0.

In the fourth step:

mixing the crude glucomannanase solution and distilled water according to the mass ratio of 1 (5-9), wherein the addition amount of the konjac glucomannan enzyme fine powder is 10-50% of the mass of the mixed solution;

the enzymolysis conditions are as follows: heating in a water bath at 55-60 ℃ for enzymolysis for 4-6 h;

the enzyme inactivation conditions are as follows: heating in boiling water bath for 15 min.

In the fifth step, the yeast is selected from saccharomyces cerevisiae, wine yeast or candida.

In the fifth step:

the slant culture medium comprises the following components: 20g/L of glucose, 20g/L of peptone, 10 g/L of yeast powder and pH 6.0;

the conditions for transferring the strain to the slant culture medium for activation are as follows: culturing at 30 deg.C for 1 d.

In the sixth step:

the culture medium containing the konjac oligosaccharide mixed solution and the sodium selenite solution comprises the following components: adding 1000mL of konjac oligosaccharide mixed solution into 0.1-1 mL of sodium selenite solution with the mass volume fraction of 100 mug/mL;

the culture conditions for inoculating the strain into the culture medium are as follows: culturing at 30 deg.C and 150 rpm/min for 3 d.

Step seven:

the conditions of spray drying were: the inlet temperature of the spray dryer is 150 ℃, the outlet temperature is higher than 80 ℃, the atomization rotating speed is 16000r/min, and the water content is reduced to below 5% by spray drying.

The selenium-rich konjac oligosaccharide is prepared by the preparation method.

The invention has the following advantages:

1. the invention adopts a pure biological method for preparation, has simple and safe process and low cost, self-prepares the high-activity glucomannan enzyme, and quickly and effectively decomposes the konjac glucomannan into konjac oligosaccharides.

2. The preparation method is safe and pollution-free.

3. The obtained product not only solves the problem of monosaccharide residue generated by uncontrollable enzymolysis, but also converts inorganic selenium with high toxicity into safe organic selenium by a microbiological method, meets the content requirement of selenium-enriched food, and further strengthens the activity of konjac oligosaccharide and selenium.

Detailed Description

The present invention will be described in detail with reference to specific embodiments.

The microbial fermentation method is to eliminate monosaccharide from the mixture by means of the characteristic that the microbe cannot utilize oligosaccharide but only monosaccharide. On the basis, the invention takes natural konjac fine powder as a raw material, adds self-made glucomannan enzyme, carries out enzymolysis to obtain konjac oligosaccharides, adds a certain amount of sodium selenite into konjac oligosaccharide solution, inserts selenium-rich yeast for culture, and decomposes and utilizes monosaccharide in the konjac oligosaccharides by the yeast, and simultaneously converts inorganic selenium into organic selenium, thereby preparing the selenium-rich konjac oligosaccharides without monosaccharide.

The invention relates to a preparation method of selenium-rich konjac oligosaccharide, which comprises the following steps:

the method comprises the following steps: and (3) strain culture: transferring the strain producing glucomannanase to a slant culture medium for activation to obtain a slant strain;

the strain for producing the glucomannanase is Aspergillus niger 3324 (purchased from the center of microbial strain resources of the institute of microbiological research in Shaanxi province);

the slant culture medium comprises the following components: 6 g/L of konjac fine powder, 1000mL of potato extract, 20g/L of glucose and 15 g/L of agar;

the method for obtaining the potato extract comprises the following steps: cutting 200-300 g of potatoes into blocks, boiling for 20 min, filtering by using gauze, taking juice, and adding water to a constant volume of 1000 mL;

the strain is transferred to a slant culture medium to be activated under the condition of culturing for 3d at 30 ℃.

Step two: and (3) enzyme-producing liquid fermentation: inoculating the slant strain spores into an enzyme-producing liquid fermentation culture medium for continuous culture;

the components of the enzyme-producing liquid fermentation medium are as follows: 6 g/L of konjac fine powder, 5 g/L of yeast powder, 3 g/L of peptone and NaNO₃3 g/L，MgSO₄•7H₂O 0.5 g/L，KCl 0.5 g/L，FeSO₄•7H₂O0.01 g/L, water 1000mL, pH 6.0.

Step three: collecting enzyme liquid: filtering the cultured enzyme-producing liquid fermentation medium with gauze, and collecting the filtrate to obtain crude glucomannanase solution;

step four: and (3) carrying out enzymolysis reaction: mixing the crude glucomannan enzyme solution with distilled water, adding rhizoma Amorphophalli refined powder, dissolving, heating for enzymolysis, and heating to inactivate enzyme to obtain rhizoma Amorphophalli oligosaccharide mixed solution;

mixing the crude glucomannanase solution and distilled water according to the mass ratio of 1 (5-9), wherein the addition amount of the konjac glucomannan enzyme fine powder is 10-50% of the mass of the mixed solution;

the enzymolysis conditions are as follows: heating in a water bath at 55-60 ℃ for enzymolysis for 4-6 h;

the enzyme inactivation conditions are as follows: heating in boiling water bath for 15 min.

Step five: and (3) yeast culture: transferring the yeast to a slant culture medium for activation to obtain a yeast slant strain;

the yeast can be Saccharomyces cerevisiae, wine yeast or Candida, preferably Saccharomyces cerevisiae.

The saccharomyces cerevisiae is a saccharomyces cerevisiae strain with the preservation number of CCTCC AY 2013001 (Saccharomyces cerevisiae Hansen) Purchased from the China center for type culture Collection.

The slant culture medium comprises the following components: 20g/L of glucose, 20g/L of peptone, 10 g/L of yeast powder and pH 6.0;

the activation conditions of transferring the strain to the slant culture medium are as follows: culturing at 30 deg.C for 1 d.

Step six: selenium-rich fermentation culture: inoculating yeast slant strain into culture medium containing rhizoma Amorphophalli oligosaccharide mixed solution and sodium selenite solution, and culturing to obtain selenium-rich rhizoma Amorphophalli oligosaccharide solution;

the culture medium containing the konjac oligosaccharide mixed solution and the sodium selenite solution comprises the following components: adding 1000mL of konjac oligosaccharide mixed solution into 0.1-1 mL of sodium selenite solution with the mass volume fraction of 100 mug/mL;

the culture conditions for inoculating the strain into the culture medium are as follows: culturing at 30 deg.C and 150 rpm/min for 3 d.

Step seven: spray drying the selenium-rich konjac oligosaccharide solution to reduce the water content to obtain selenium-rich konjac oligosaccharide powder;

the conditions of the spray drying are as follows: the inlet temperature of the spray dryer is 150 ℃, the outlet temperature is higher than 80 ℃, the atomization rotating speed is 16000r/min, and the water content is reduced to below 5% by spray drying.

Example 1:

preparing 6 g of konjac refined powder, 1000mL of potato extract (200-300 g of potato is cut into pieces and boiled for 20 min, filtering with gauze to obtain juice, adding water to a constant volume of 1000 mL), heating and mixing 20g of glucose and 15 g of agar to prepare a test tube slant culture medium, and sterilizing. Aspergillus niger 3324 was inoculated into the above slant culture medium and activated at 28 ℃ for 3 days. Each tube was rinsed with 10 mL of water to obtain a spore suspension.

Mixing rhizoma Amorphophalli refined powder 6 g, yeast powder 5 g, peptone 3 g, and NaNO₃3 g，MgSO₄•7H₂O 0.5 g,KCl 0.5g，FeSO₄•7H₂0.01 g of O and 1000mL of water are mixed to obtain a liquid culture medium, the liquid culture medium is subpackaged into 250 mL triangular flasks, the activated Aspergillus niger 3324 spore suspension is inoculated after sterilization, the inoculation ratio is 1 percent, and the culture is carried out for 3 days at 28 ℃. Filtering the cultured bacterial liquid with gauze, and collecting filtrate to obtain enzyme solution.

Taking 100 mL of the above enzyme solution, adding 900 mL of water, adding 100 g of 85% refined powder of rhizoma Amorphophalli under stirring, placing in 55 deg.C constant temperature water bath for 4 hr, boiling and heating for 15min, and cooling to obtain enzymatic hydrolysate.

Preparing a yeast seed liquid: yeast were transferred from the slant medium to YEPD liquid medium and shake-cultured at 30 ℃ for 1 day at 150 rmp/min.

Subpackaging the enzymolysis solution into 250 mL triangular flasks, each flask is 100 mL, sterilizing, adding 100 μ g/mL sodium selenite 0.2mL, inoculating yeast seed solution at 1%, culturing at 30 deg.C and 150rmp/min for 3 days, and spray drying to obtain selenium-rich konjac oligosaccharide. The total selenium of the konjac oligosaccharides rich in selenium is 1.07 mg/kg, and the total selenium of the konjac oligosaccharides rich in selenium is 0.01 mg/kg.

Example 2:

mixing 6 g of konjac fine powder, 1000mL of potato extract (200-300 g of potato is cut into pieces and boiled for 20 min, the juice is obtained after gauze filtration, water is added to the juice to reach a constant volume of 1000 mL), 20g of glucose and 15 g of agar to prepare a test tube slant culture medium, and sterilizing. Aspergillus niger 3324 was inoculated into the above slant culture medium and activated at 28 ℃ for 3 days. Each tube was rinsed with 10 mL of water to obtain a spore suspension. Inoculating the spore suspension into fermentation medium, and culturing at 28 deg.C for 3 days to obtain seed solution.

42 g of konjak fine powder, 35 g of yeast powder, 21 g of peptone and NaNO₃21 g，MgSO₄•7H₂O 3.5 g，KCl3.5 g，FeSO₄•7H₂0.07 g of O and 7L of water are mixed to obtain a liquid culture medium which is filled in a 10L fermentation tank, the seed liquid is inoculated after sterilization, the inoculation proportion is 1 percent, and the culture is carried out for 3 days at 28 ℃. Culturing the cultured bacterial liquidCentrifuging, and collecting supernatant to obtain enzyme solution.

Adding 6L of water into 1L of the above enzymatic solution, adding 180 g of 85% rhizoma Amorphophalli refined powder under stirring, maintaining at 55 deg.C for 5 hr, boiling and heating for 15min, and cooling to obtain enzymatic hydrolysate.

Preparing a yeast seed liquid: yeast were transferred from the slant medium to YEPD liquid medium and shake-cultured at 30 ℃ for 1 day at 150 rmp/min.

Adding the above enzymolysis solution into 10L fermentation tank, sterilizing, adding 1.8 mL 100 μ g/mL sodium selenite, inoculating yeast seed solution at 1%, culturing at 30 deg.C and 150rmp/min for 2 days, and spray drying to obtain selenium-rich rhizoma Amorphophalli oligosaccharide. The total selenium of the konjac oligosaccharides rich in selenium is measured to be 0.516 mg/kg, and inorganic selenium is not detected.

Example 3:

preparing a test tube slant culture medium by heating and mixing 6 g of konjac fine powder, 1000mL of potato extract (200-300 g of potato is cut into pieces and boiled for 20 min, gauze is used for filtering and then obtaining juice, water is added for fixing the volume to 1000 mL), 20g of glucose and 15 g of agar, and then sterilizing. Aspergillus niger 3324 was inoculated into the above slant culture medium and activated at 28 ℃ for 3 days. Each tube was rinsed with 10 mL of water to obtain a spore suspension. Inoculating the spore suspension into fermentation medium, and culturing at 28 deg.C for 3 days to obtain seed solution.

420 g of konjak fine powder, 350 g of yeast powder, 210 g of peptone and NaNO₃210 g，MgSO₄•7H₂O 35 g,KCl 35 g，FeSO₄•7H₂0.7 g of O and 70L of water are mixed to obtain a liquid culture medium which is filled in a 100L fermentation tank, the seed liquid is inoculated after sterilization, the inoculation proportion is 1 percent, and the culture is carried out for 3 days at 28 ℃. Filtering the cultured bacterial liquid, and collecting filtrate to obtain enzyme solution.

Placing 10L of the above enzyme solution in a 100L reaction kettle, adding 70L of water, adding 4 kg of 85% rhizoma Amorphophalli refined powder under stirring, maintaining at 55 deg.C for 6 hr, boiling and heating for 15min, and cooling to obtain enzymatic hydrolysate.

Preparing a yeast seed liquid: yeast were transferred from the slant medium to YEPD liquid medium and shake-cultured at 30 ℃ for 1 day at 150 rmp/min.

Adding 70L of the enzymolysis solution into a 100L fermentation tank, sterilizing, adding 24 mL of 100 μ g/mL sodium selenite, inoculating yeast seed solution at 1%, culturing at 30 deg.C and 150rmp/min for 2 days, and spray drying to obtain selenium-rich konjac oligosaccharide. The total selenium of the konjac oligosaccharides rich in selenium is measured to be 0.308 mg/kg, and inorganic selenium is not detected.

The glucomannan enzyme can carry out specific enzymolysis on glucomannan, thereby ensuring the purity of the product; the yeast is selenium-rich yeast, can effectively convert inorganic selenium sodium selenite into organic selenium, and ensures the safety of a selenium source; the yeast can ferment and utilize monosaccharide in the gluco-oligosaccharide mixed solution, so that the konjac oligosaccharide is ensured to only contain oligosaccharide and not contain monosaccharide, and the product is also suitable for special patients such as diabetes mellitus and the like; the functions of konjac oligosaccharide and organic selenium are added, and the functional activity of the product is increased.

The invention is not limited to the examples, and any equivalent changes to the technical solution of the invention by a person skilled in the art after reading the description of the invention are covered by the claims of the invention.