阅读说明：本技术 一种青稞膳食纤维及其制备方法 (Highland barley dietary fiber and preparation method thereof ) 是由 马跃 韩静 杨波 于 2021-06-30 设计创作，主要内容包括：本发明涉及膳食纤维制备领域,公开了一种青稞膳食纤维及其制备方法,膳食纤维表面呈凹凸状,且可溶性膳食纤维与不溶性膳食纤维的比例为1:2～4。青稞膳食纤维的制备方法,包括微组织化膨化步骤、预干燥步骤和高温烘焙步骤；微组织化膨化步骤中螺杆长度为1.0-1.5m,螺杆转速200-250rpm,挤压温度为：一区40-90℃,二区80-120℃,三区80-120℃,四区120-160℃,五区120-160℃；模具孔径为1.6mm-2.0mm；六区真空压力为2MPa-5MPa。本发明制备而成的青稞膳食纤维在改善膳食纤维口感的同时,达到可溶性膳食纤维与不溶性膳食纤维的特定配比,具有降糖、降脂、肠道保护的功能,适合肥胖及糖尿病人群食用。(The invention relates to the field of dietary fiber preparation, and discloses highland barley dietary fiber and a preparation method thereof, wherein the surface of the dietary fiber is concave-convex, and the ratio of soluble dietary fiber to insoluble dietary fiber is 1: 2-4. The preparation method of the highland barley dietary fiber comprises a micro-organization puffing step, a pre-drying step and a high-temperature baking step; the screw length in the micro-organization expansion step is 1.0-1.5m, the screw rotating speed is 200-: the first zone is 40-90 ℃, the second zone is 80-120 ℃, the third zone is 80-120 ℃, the fourth zone is 120-; the aperture of the die is 1.6mm-2.0 mm; the six-area vacuum pressure is 2MPa-5 MPa. The highland barley dietary fiber prepared by the invention achieves the specific ratio of soluble dietary fiber to insoluble dietary fiber while improving the mouthfeel of the dietary fiber, has the functions of reducing blood sugar, reducing blood fat and protecting intestinal tracts, and is suitable for being eaten by obese and diabetic people.)

1. The highland barley dietary fiber is characterized in that: the surface of the dietary fiber is concave-convex, and the ratio of the soluble dietary fiber to the insoluble dietary fiber is 1: 2-4.

2. A preparation method of highland barley dietary fiber is characterized in that: comprises a micro-organization puffing step, a pre-drying step and a high-temperature baking step; the screw length in the micro-organized swelling step is 1.0-1.5m, the screw rotating speed is 200-250rpm, and the extrusion temperature is as follows: the first zone is 40-90 ℃, the second zone is 80-120 ℃, the third zone is 80-120 ℃, the fourth zone is 120-; the aperture of the die is 1.6mm-2.0 mm; the six-area vacuum pressure is 2MPa-5 MPa.

3. The preparation method of highland barley dietary fiber according to claim 2, which is characterized in that: the high-temperature baking step is airflow baking.

4. The preparation method of highland barley dietary fiber according to claim 3, which is characterized in that: the air flow baking temperature is 200-280 ℃, and the time is 1-5 min.

5. The preparation method of highland barley dietary fiber according to claim 4, which is characterized in that: the pre-drying step is fluidized bed drying.

6. The preparation method of highland barley dietary fiber according to claim 5, which is characterized in that: the temperature of the fluidized bed drying is 80-120 ℃, and the drying time is 2-10 min.

7. The preparation method of highland barley dietary fiber according to claim 6, which is characterized in that: and a tabletting step is also included between the pre-drying step and the high-temperature baking step.

8. The preparation method of highland barley dietary fiber according to claim 7, which is characterized in that: before the step of micro-organization puffing, the raw materials are subjected to primary grinding treatment, and the particle size of the raw materials after primary grinding is 40-120 meshes.

9. The preparation method of highland barley dietary fiber according to claim 8, which is characterized in that: and after the airflow baking step, performing secondary crushing treatment, wherein the particle size of a finished product after the secondary crushing treatment is 60-200 meshes.

Technical Field

The invention relates to the field of dietary fiber preparation, and particularly relates to highland barley dietary fiber and a preparation method thereof.

Background

The highland barley (with the scientific name of Hordeum vulgare L.var.nudum hook.f.) is a grass family, a barley genus and an annual herb plant, and is mainly distributed in areas with higher altitude, such as Ganzui, Abacan, Gansu and the like in Tibet, Qinghai and Sichuan of China. The highland barley is the crop with the highest beta-glucan in the world wheat crops, and the average content of the beta-glucan of the highland barley is detected to be 6.57 percent, and the average content of the excellent highland barley can reach 8.6 percent, which is 50 times of the average content of the wheat. The content of the total curative effect fiber of the highland barley is 16 percent, wherein the insoluble curative effect fiber is 9.68 percent, the soluble curative effect fiber is 6.37 percent, the former is 8 times of wheat, and the latter is 15 times of wheat. In addition, the highland barley also contains various vitamins and minerals, and has positive effect on promoting the healthy development of human bodies.

The highland barley bran is a byproduct generated in the processing process of highland barley products, is used as a Chinese medicament, contains a large amount of nutrient components necessary for human bodies, has the effects of moistening lung, moistening skin, preventing and resisting cancer, strengthening spleen and stomach, blacking hair and fixing hair, cleaning intestines and stomach and the like, and has high medical care value. Bran can strengthen spleen and stomach for oral administration, and parched and vinegar for external application can treat soft tissue injury. It is detected that the content of p-aminobenzoic acid in bran is the highest in plants, and p-aminobenzoic acid is an essential substance for human cell division and has the effect of restoring the color of fur. The bran has rich dietary fiber content, and has effects of promoting intestinal peristalsis and various dietary therapy health promotion effects. However, the insoluble dietary fiber content in the highland barley is high, so that the highland barley has rough mouthfeel when being directly eaten, and the mouthfeel of the bran is improved by an extrusion puffing mode. The extrusion puffing technology is a novel processing technology which integrates mixing, stirring, crushing, heating, cooking, sterilizing, puffing and forming, can realize simultaneous and continuous operation of a series of units, has the characteristics of simple process, low energy consumption and low cost, has multiple functions, high yield and high quality, and plays an important role in refining coarse grains, improving the taste of coarse cereals, passivating bad factors, improving the protein digestibility and the like. However, most of the existing puffed foods have high dietary fiber puffing degree and high product absorption rate due to the pursuit of taste, and the traditional dietary fiber products are not suitable under the situation that the chronic diseases represented by obesity, diabetes and the like are more and more serious at present.

Disclosure of Invention

The invention aims to provide highland barley dietary fiber and a preparation method thereof, which aim to achieve the specific ratio of soluble dietary fiber to insoluble dietary fiber while improving the mouthfeel of the dietary fiber, and are suitable for obesity and diabetes patients to eat.

In order to achieve the purpose, the invention adopts the following technical scheme: the highland barley dietary fiber has a concave-convex surface, and the ratio of soluble dietary fiber to insoluble dietary fiber is 1: 2-4.

The technical scheme also provides a preparation method of the highland barley dietary fiber, which comprises a micro-organization puffing step, a pre-drying step and a high-temperature baking step; the screw length in the micro-organization expansion step is 1.0-1.5m, the screw rotating speed is 200-: the first zone is 40-90 ℃, the second zone is 80-120 ℃, the third zone is 80-120 ℃, the fourth zone is 120-; the aperture of the die is 1.6mm-2.0 mm; the six-area vacuum pressure is 2MPa-5 MPa.

The principle and the advantages of the scheme are as follows: in practical application, in the technical scheme, the ratio of the soluble dietary fiber to the insoluble dietary fiber in the prepared highland barley dietary fiber is 1: 2-4, and experiments prove that the highland barley dietary fiber has the functions of reducing blood sugar, reducing blood fat and protecting intestinal tracts under the ratio, so that the relationship between the taste and the functionality is balanced.

At present, when the highland barley bran dietary fiber is prepared, the conditions of multi-zone heating, a longer screw and a relatively large mold caliber are usually adopted, so that the puffing degree is as large as possible finally, and the taste of the dietary fiber is improved. When the highland barley dietary fiber is prepared, based on product market positioning, suitable people of the product are planned to be fat-reducing and blood sugar-reducing people in advance, and the method has the starting point of achieving the lowest absorption rate while improving the taste. Therefore, in the scheme, in the process of extruding and puffing the highland barley bran, puffing conditions of relatively short screw length, relatively small mold aperture and relatively low temperature in five regions are determined, so that the puffing degree of the highland barley bran is relatively low, and the specific fiber destruction effect and the release of beta-glucan of the product can be achieved. Long-term experiments prove that the expected ratio of the soluble dietary fiber to the insoluble dietary fiber is 1: 2-4, and the optimal ratio is 1: 3. Because the technical scheme is micro-puffing in the early stage, the curing degree of the raw materials is insufficient, and the micro-organized puffed finished product can be cured for the second time through the pre-drying step and the high-temperature baking step in the later stage, so that the defects of insufficient energy, insufficient curing degree and insufficient enzyme inactivation caused by micro-extrusion puffing at the front end are overcome.

Preferably, as a modification, the high-temperature baking step is airflow baking.

In the technical scheme, the airflow baking has the functions of brewing and dispersing materials while heating and baking the materials, and can ensure the uniformity of baking.

Preferably, as an improvement, the airflow baking temperature is 200-.

In the technical scheme, the temperature and time of airflow baking are optimized, and a high-temperature short-time drying mode is adopted, so that a good aroma-increasing effect can be achieved, and the fat can fully exert the fragrance; in addition, the purpose of enzyme deactivation can be fully achieved by adopting a high enough temperature, and the highland barley raw material is prevented from being rotten and deteriorated due to an enzymatic reaction; and the high-temperature short-time drying can also avoid excessive Maillard reaction caused by too long time, and ensure that the sensory color of the product is moderate.

Preferably, as a refinement, the pre-drying step is fluid bed drying.

In the technical scheme, the aim of fluidized bed drying is to remove part of moisture in the raw materials and simultaneously play a role in dispersing and shaping, so that the materials can uniformly enter the final baking process, and the uniform heating is ensured.

Preferably, as an improvement, the temperature of fluidized bed drying is 80-120 ℃, and the drying time is 2-10 min.

In the technical scheme, the optimal drying effect can be ensured by optimizing and limiting the drying temperature and the drying time of the fluidized bed. Too high a temperature can cause the water content of the product to volatilize too fast, the water content is too low, and the product is too hard in the subsequent baking process, so that the fragrance, the mouthfeel and the reconstitution property are influenced; too low a temperature can result in too high a moisture content, which in turn can be insufficient in subsequent baking, resulting in too high a moisture content of the product, which can affect on the one hand the flavour and mouthfeel, and on the other hand the shelf life.

Preferably, as a modification, a tabletting step is further included between the pre-drying step and the high-temperature baking step.

Among this technical scheme, baking and carrying out the preforming to the raw materials and handling, the preforming reaches certain thickness, can present better fragrant smell in the in-process of follow-up drying, reaches certain brittleness simultaneously, can improve the raw materials dissolubility after smashing to a certain extent.

Preferably, as an improvement, the raw material is subjected to primary grinding treatment before the step of micro-texturing and puffing, and the particle size of the raw material after primary grinding is 40-120 meshes.

Among this technical scheme, through carrying out shredding to the raw materials before the popped step of little histochemistry, can improve the heated area of raw materials when the popped step of little histochemistry, guarantee that popped processing is even, verify through the experiment that foretell particle diameter is suitable particle diameter scope.

Preferably, as an improvement, after the airflow baking step, secondary crushing treatment is carried out, and the particle size of a finished product after the secondary crushing treatment is 60-200 meshes.

According to the technical scheme, after airflow baking, the highland barley dietary fiber finished product is obtained by secondary crushing, and the crushed finished product raw materials can be conveniently eaten, brewed or added as auxiliary materials.

Drawings

FIG. 1 is a scanning electron microscope (500 times magnified) of a sample before the treatment of the highland barley bran according to the embodiment of the present invention.

FIG. 2 is a scanning electron microscope (500 times magnified) of a sample obtained by micro-texturizing and puffing highland barley bran according to an embodiment of the present invention.

FIG. 3 is a scanning electron microscope (500 times magnified) image of a sample after the conventional high puffing of the highland barley bran according to the embodiment of the invention.

FIG. 4 is a scanning electron microscope (1000 times magnified) of a sample before the highland barley bran treatment in the embodiment of the invention.

FIG. 5 is a scanning electron microscope (magnified 1000 times) of a sample obtained by micro-texturizing and puffing highland barley bran according to an embodiment of the present invention.

FIG. 6 is a scanning electron microscope (magnified 1000 times) of a sample after the conventional high puffing of the highland barley bran according to the embodiment of the invention.

Detailed Description

The following is further detailed by way of specific embodiments:

example one

A highland barley dietary fiber has concavo-convex surface, and the ratio of soluble dietary fiber to insoluble dietary fiber is 1: 3.

A preparation method of highland barley dietary fiber comprises the following steps:

s1: crushing the raw materials, namely crushing the highland barley bran into 80 meshes by using a universal crusher for later use;

s2: performing micro-organized puffing, namely performing micro-organized puffing on the crushed raw materials by adopting a special extrusion puffing machine, wherein the length of a screw is 1.0m, the extrusion temperature is 50 ℃ in a first area, 100 ℃ in a second area, 110 ℃ in a third area, 140 ℃ in a fourth area and 140 ℃ in a fifth area; screw speed 200 revolutions per minute (rpm); the flow rate is 50 percent of the load flow rate and is about 100 and 200 kg/h; the aperture of the die is 1.6 mm; the six-area vacuum pressure is 3.0 MPa;

s3: fluidized bed drying, namely performing fluidized bed drying on the micro-organized puffed raw material at the drying temperature of 100 ℃ for 3-5 min; the fluidized bed drying aims at removing part of water and plays a role in dispersing and shaping;

s4: tabletting, namely tabletting the raw materials dried by the fluidized bed, wherein the thickness of the tablets is 3-5 mm;

s5: baking with air flow at 150 deg.C for 3 min; in the embodiment, a high-temperature short-time drying mode is adopted, so that a good aroma-increasing effect can be achieved, and the fat can fully exert the fragrance; in addition, the purpose of enzyme deactivation can be fully achieved by adopting a high enough temperature, and the highland barley raw material is prevented from being rotten and deteriorated due to an enzymatic reaction; the high-temperature short-time drying can also avoid excessive Maillard reaction caused by too long time, and ensure that the sensory color of the product is moderate;

s6: and (3) secondary crushing, namely crushing the raw materials baked by the airflow to obtain a highland barley dietary fiber finished product, wherein the particle size of the highland barley dietary fiber finished product is 150 meshes.

The first experimental example: highland barley wheat bran Scanning Electron Microscope (SEM) characterization

The results of electron microscope scanning of the sample before barley bran treatment, the barley bran treated sample by the method of the present application and the conventional barley bran treated sample with high puffing degree are shown in fig. 1-3 (500 times magnification) and fig. 4-6 (100 times magnification). As shown in FIG. 1, the round balls in the picture of the highland barley bran sample before treatment are starch granules, the small broken balls around the highland barley bran sample are damaged starch granules (physically damaged in the crushing process), and for example, the branches are wound by fiber components. As shown in fig. 1-3, at 500 times magnification, the surface of the raw wheat bran particles before treatment is smooth, the starch particles are mostly round and spherical, and the fiber components are compact; the sample extruded by the method has uneven surface and expanded volume, and the expanded volume is more obvious due to the larger expansion degree in figure 3, and starch granules and fiber components are obviously expanded. As shown in the combined drawings of figures 4-6, when the magnification is 10000 times, the surface of the raw wheat bran is smooth before the treatment, the treated sample of the patent begins to have unevenness, and the surface of the conventional high-expansion degree treated sample is porous and is honeycomb-shaped.

In conclusion, after extrusion, the physical structure of the highland barley bran is obviously changed; the swelling degree is in direct proportion to the change of the structure of the highland barley bran, and the physical properties such as rehydration capability, swelling capability and the like of the highland barley bran are presumed to be changed differently because different extrusion swelling degrees, structure changes and surface area increasing degrees are different.

Experiment example two: highland barley dietary fiber nutrition index detection

The treated barley dietary fiber was transferred to a third party institution for testing (Tibet Qizheng barley health science and technology Co., Ltd.) and the results are shown in the following table.

TABLE 1

As can be seen from the data in Table 1, the ratio of the soluble dietary fiber to the insoluble dietary fiber in the highland barley dietary fiber prepared by the method is about 1:3, and the highland barley dietary fiber has the functions of reducing blood sugar, reducing blood fat and protecting intestinal tracts under the ratio, and the dietary fiber prepared by the method has higher protein content.

Experiment example three: functional test

1. Research on regulation effect of highland barley dietary fiber on blood sugar of mouse

(1) Establishing hyperglycemic mouse model

After the mice are fed adaptively for 8 days and no epidemic disease is confirmed, the experiment is started, streptozotocin (180mg/kg bw) is injected into the abdominal cavity of the mice after 24h of fasting, eyeball blood is taken after 72h of injection to measure the fasting blood glucose of the mice, and the blood glucose reaches 11mmol/L, so that the establishment of a diabetes model is determined.

The diabetes model animals are randomly divided into a negative control group 1, a negative control group 2 and a test group, and the treatment mode of each experimental group is as follows:

negative control group 1: randomly selecting 10 model mice, and feeding the highland barley flour feed by 0.4 g/mouse every day;

negative control group 2: randomly selecting 10 model mice, and feeding 0.4 g/mouse of dietary fiber feed with high puffing degree by intragastric administration every day;

test group: randomly selecting 10 model mice, and intragastrically administering 0.4 g/mouse of the highland barley dietary fiber feed per day;

a normal control group was also set: 10 normal mice were randomly selected and gavaged with an equal amount of saline, 0.4 ml/mouse, once a day.

Experiments were performed with 5-8 weeks of feeding. After the last gastric lavage, the mice were fasted for 24 hours, blood was collected from orbital veins, and blood glucose values were measured by a blood glucose measurement kit (GOD-PAP method), with the results shown in Table 2.

TABLE 2

As can be seen from Table 2, the blood glucose levels of the mice in the administered group were also increased relative to those of the mice in the respective groups before gavage, but the blood glucose increase rates of the mice in the diabetic control group were significantly decreased, and the test group showed the best effect. The highland barley dietary fiber prepared by the method has a good effect of inhibiting the rise of blood sugar, is beneficial to the control of the blood sugar of a human body, and avoids the accelerated production of insulin, so that the glycometabolism burden of the human body is aggravated.

2. Influence of highland barley dietary fiber on blood fat of mice

Constructing a high-fat diet-induced obese mouse model, and randomly dividing high-fat mice into a common diet group, a high-fat diet group, a negative control group and a test group, wherein the treatment modes of all experimental groups are as follows:

the general diet group: randomly selecting 10 high-fat mice, and feeding 0.4 g/mouse of common feed (rodent purified feed AIN-93M formula feed is used as basic common feed) every day;

group of high fat diet: randomly selecting 10 high-fat mice, and feeding 0.4 g/mouse of high-fat diet feed (the high-fat feed is a molding feed based on AIN-93M) every day;

negative control group: randomly selecting 10 high-fat mice, feeding negative control feed every day, wherein the negative control feed is high-expansion-degree dietary fibers which replace common feed by 40% and is 0.4 g/mouse;

test group: randomly selecting 10 high-fat mice, and feeding test feed every day, wherein the test feed is 0.4 g/mouse by replacing common feed with highland barley dietary fiber according to 40%;

in addition, a normal control group was set: 10 normal mice were randomly selected and gavaged with an equal amount of saline, 0.4 ml/mouse, once a day.

Experiments were performed, with 5-8 weeks of feeding, fasting for 24h after the last gavage, and mice were bled for orbital veins and serum Total Cholesterol (TC), Triglyceride (TG), low density lipoprotein (LDL-C concentration), and high density lipoprotein (HDL-C) concentrations were determined. Wherein, the serum Total Cholesterol (TC) adopts a total cholesterol detection kit (COD-CE-PAP method); triglyceride (TG) is detected by triglyceride detection kit (GPO-PAP method); low density lipoprotein (LDL-C concentration) Using a low density lipoprotein detection kit (LDL-C-PAP method); high density lipoprotein (HDL-C) was measured using a high density lipoprotein detection kit (HDL-C-PAP method).

(1) Effect on Total Cholesterol (TC) in high-fat mice

TABLE 3

The effect of each group on Total Cholesterol (TC) in mice is shown in table 3. According to the experimental results, after the gavage is finished, the serum Total Cholesterol (TC) content of the mice of the normal control group, the common diet group, the high-fat diet group and the negative control group is still increased relative to the serum Total Cholesterol (TC) content of the mice of the normal control group, the common diet group, the high-fat diet group and the negative control group before the gavage, wherein the increase rate of the high-fat diet group is the highest, but the serum Total Cholesterol (TC) concentration of the test group is reduced, and the reduction rate is 3.11%.

(2) Effect on Triglyceride (TG) in mice with high fat content

TABLE 4

According to the experimental results, after the gavage is finished, the Triglyceride (TG) increasing rate of the mice of the test group and the negative control group is relatively slower than that of other groups, and the highland barley dietary fiber prepared by the method has the effect of inhibiting the triglyceride increasing.

(3) Effect on high Density lipoprotein (HDL-C) in high fat mice

TABLE 5

The experimental result shows that the high density lipoprotein (HDL-C) of the high-fat diet group is reduced more after the gastric lavage is finished, while the high density lipoprotein (HDL-C) of the test phase high-fat diet group is hardly reduced and the concentration is relatively stable.

(4) Effect on Low Density lipoprotein (LDL-C) in high fat mice

TABLE 6

The experimental results are shown in table 6, after the gavage is finished, the low-density lipoprotein (LDL-C) of the high-fat diet group and the ordinary diet group is increased more, the increasing rate of the low-density lipoprotein (LDL-C) of the normal control group and the test group is obviously slowed down, and the effect of the test group is the best, so that the highland barley dietary fiber prepared by the method has a good effect of inhibiting the increase of the low-density lipoprotein.

3. Influence of highland barley dietary fiber on mouse weight

(1) Test model

A blank control group, a negative control group (highland barley whole powder group) and a test group (highland barley dietary fiber group) are respectively arranged, 30 mice in total are arranged in each group, experiments are carried out, and the weight of the mice is measured every day. The treatment regime for each experimental group was as follows:

blank control group: randomly selecting 10 mice, and feeding 0.4g of common feed (purchased pellet feed) per mouse per day;

negative control group: randomly selecting 10 mice, and feeding 0.4 g/mouse of whole highland barley flour every day;

test group: randomly selecting 10 mice, and feeding 0.4 g/mouse of highland barley dietary fiber according to the scheme every day. The experiment was carried out for 8 weeks.

(2) Influence of highland barley dietary fiber on mouse weight

TABLE 7 Effect of highland barley dietary fiber on mouse body weight

The results of the experiment show that the body weight of the mice in the blank control group is increased after the experiment feeding is finished, the body weight of the mice in the negative control group is reduced, the body weight of the mice in the test group is obviously reduced, the influence of the test group on the body weight of the mice is maximum, and the weight loss effect is achieved.

The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.