CN-122004471-A - Sorghum black rice nutritional food and preparation method and application thereof

CN122004471ACN 122004471 ACN122004471 ACN 122004471ACN-122004471-A

Abstract

The invention discloses a sorghum black rice nutritional food, a preparation method and application thereof, and relates to the technical field of functional nutritional foods, the food comprises, by weight, 30% -60% of sorghum black rice polysaccharide, 15% -40% of composite prebiotics, 10% -25% of cereal matrixes, 3% -8% of natural adhesives and 0.5% -5% of flavor regulators. According to the invention, through the synergistic effect of the sorghum Wu Mi polysaccharide and the composite prebiotics composed of the xylooligosaccharide and the inulin, the regulating capability of intestinal flora and the improving effect on intestinal barrier function are obviously improved, the technical bottlenecks of low traditional extraction efficiency, large component loss and single product taste and dosage form are solved, and the finally prepared nutritional food has various dosage forms, high absorption and utilization rate and obvious multifunctional application value in the aspects of preventing and assisting in treating metabolic syndrome.

Inventors

YU MIAO
JIANG YU
ZHANG LIANGCHEN
XIE MENGXI
CHI JIJIE
TIAN YUAN

Assignees

辽宁省农业科学院

Dates

Publication Date: 20260512
Application Date: 20260408

Claims (9)

1. The sorghum black rice nutritional food is characterized by comprising the following components in percentage by weight: 30% -60% of sorghum black rice polysaccharide, 15% -40% of composite prebiotics, 10% -25% of cereal matrixes, 3% -8% of natural adhesives and 0.5% -5% of flavor regulators; Wherein the composite prebiotics consists of xylo-oligosaccharide and inulin in a weight ratio of 1 (0.5-2); The grain matrix is a mixture of germinated brown rice powder and oat bran, and the weight ratio of the grain matrix to the oat bran is (2-4) 1; The sorghum black rice polysaccharide is prepared by mixing sorghum black rice and aqueous ethanol solution according to a feed liquid ratio of 1 (8-15), extracting for 30-90 minutes under the assistance of ultrasound at 40-60 ℃ with the ultrasound power of 200-500W, filtering, concentrating to obtain an extract with the relative density of 1.10-1.25, and spray drying.
2. The sorghum black rice nutritional food according to claim 1, further comprising a functional component selected from at least one of tea polyphenols, soy isoflavones, grape seed procyanidins, in an amount of 0.1% -2% of the total weight of the sorghum black rice nutritional food.
3. The sorghum black rice nutritional food according to claim 1, wherein the natural binder is selected from at least one of konjac glucomannan, carrageenan, and curdlan.
4. The sorghum black rice nutritional food according to claim 1, wherein the flavor modifier is a mixture of oligopeptide powder and natural fruit and vegetable powder in a weight ratio of 1 (1-3).
5. The sorghum black rice nutritional food according to claim 1, wherein the nutritional food is in the form of instant granules, chewable tablets or puffed food.
6. A method for preparing a sorghum black rice nutritional food, comprising the steps of: s1, preparing sorghum black rice polysaccharide, namely preparing the sorghum black rice polysaccharide according to the method of claim 1; S2, preprocessing cereal matrixes, namely respectively superfine grinding germinated brown rice flour and oat bran to the grain size of less than or equal to 50 mu m, and mixing according to a proportion; S3, proportioning and mixing, namely adding sorghum Wu Mi polysaccharide, composite prebiotics, pretreated cereal matrixes, natural adhesive and flavor regulator into a three-dimensional motion mixer according to a proportion, and mixing for 30-60 minutes; s4, granulating and forming, namely granulating the uniformly mixed materials by adopting a wet method, and controlling the moisture content to be 8% -15%; s5, drying and packaging, namely drying for 30-60 minutes at 45-55 ℃ firstly, then drying at 35-45 ℃ until the water content is less than or equal to 6%, cooling and packaging.
7. The method for preparing a sorghum black rice nutritional food according to claim 6, wherein the binder used in the wet granulation in step S4 is maltodextrin solution with a mass concentration of 5% -10% and the amount of the binder is 8% -15% of the total weight of the material.
8. A method for preparing a nutritional food of black rice of sorghum according to claim 6, wherein the step S5 of sectional drying further comprises the step of using a programmed temperature during the drying, specifically, raising the temperature from room temperature to 50 ℃ at a rate of 1-2 ℃ per minute for 30-45 minutes, and then lowering the temperature to 40 ℃ at a rate of 0.5-1 ℃ per minute for 60-90 minutes.
9. The use of a jowar black rice nutritional food for preparing a multifunctional preparation for regulating intestinal flora, improving intestinal barrier function, and preventing and/or adjunctively treating metabolic syndrome.

Description

Sorghum black rice nutritional food and preparation method and application thereof Technical Field The invention relates to the technical field of functional nutritional foods, in particular to a sorghum black rice nutritional food and a preparation method and application thereof. Background With the improvement of the living standard and the enhancement of health consciousness of people, functional nutritional foods are receiving a great deal of attention in promoting intestinal health and preventing metabolic diseases. Particularly for the prevention and adjuvant treatment of intestinal dysbacteriosis, impaired intestinal barrier function and metabolic syndrome (such as obesity, diabetes, etc.), has become an important direction in the current research and development of nutritional foods. As a traditional special food material, sorghum Wu Mi is rich in bioactive components such as polysaccharide, phenolic compounds and the like, has potential nutrition and physiological regulation functions, but the application of the sorghum Wu Mi in high-efficiency and multifunctional nutritional foods has not been fully explored and utilized. At present, the existing prebiotic nutritional foods on the market mostly adopt single or simple composite prebiotics (such as fructo-oligosaccharides, inulin and the like) to be combined with common cereal matrixes (such as whole wheat flour and oatmeal) and are prepared into dosage forms such as granules, tablets and the like through conventional mixing and granulating processes. Some functional components (such as plant extract, vitamins, etc.) can be added into part of the product to enhance health promotion effect, and the aim is to improve intestinal microecology by supplementing dietary fiber and prebiotics, and promote digestion health. However, the nutritional food in the prior art still has obvious defects that firstly, the prebiotic combination is single, the synergistic effect is limited, the effect of adjusting intestinal flora is not ideal enough, secondly, the treatment mode of cereal matrixes is extensive, the release of nutritional ingredients is insufficient, the absorption utilization rate and the taste of the product are affected, and in addition, the traditional extraction method is mostly adopted in the preparation process, the extraction efficiency of active ingredients is low, the loss is easy to cause, the product dosage form is monotonous, and the requirements of consumers on diversification and convenience are difficult to meet. More importantly, the existing products have weaker efficacy in comprehensively improving intestinal barrier function and preventing metabolic syndrome, and lack a targeted multifunctional design. Disclosure of Invention Based on the above, the invention aims to provide a sorghum black rice nutritional food, a preparation method and application thereof, and aims to solve the technical problems of single prebiotic combination, weak synergistic effect, insufficient extraction of active ingredients and insufficient product functionality, single product formulation and taste, and limited comprehensive effects of improving intestinal health and preventing metabolic syndrome in the existing nutritional food. The technical scheme is that the sorghum black rice nutritional food comprises, by weight, 30% -60% of sorghum black rice polysaccharide, 15% -40% of composite prebiotics, 10% -25% of cereal matrixes, 3% -8% of natural adhesives and 0.5% -5% of flavor regulators, wherein the composite prebiotics comprise, by weight, 1 (0.5-2) of xylooligosaccharide and inulin, the cereal matrixes are a mixture of germinated brown rice flour and oat bran, by weight, 1 (2-4), and the sorghum black rice polysaccharide is prepared by mixing the sorghum black rice polysaccharide and an aqueous ethanol solution according to the feed liquid ratio of 1 (8-15), extracting for 30-90 minutes under the assistance of ultrasound at 40-60 ℃, the ultrasound power of 200-500W, filtering, concentrating the extract to an extract with the relative density of 1.10-1.25, and spray drying. The invention also provides a method for preparing the sorghum black rice nutritional food, which comprises the following steps: s1, preparing sorghum black rice polysaccharide, namely preparing the sorghum black rice polysaccharide according to the method of claim 1; S2, preprocessing cereal matrixes, namely respectively superfine grinding germinated brown rice flour and oat bran to the grain size of less than or equal to 50 mu m, and mixing according to a proportion; S3, proportioning and mixing, namely adding sorghum Wu Mi polysaccharide, composite prebiotics, pretreated cereal matrixes, natural adhesive and flavor regulator into a three-dimensional motion mixer according to a proportion, and mixing for 30-60 minutes; s4, granulating and forming, namely granulating the uniformly mixed materials by adopting a wet method, and controlling the moisture content to be 8% -15%; s5, drying