CN108354147B - 一种具有肠道菌群调节作用的全谷物龙眼营养餐粉及其制备方法 - Google Patents
一种具有肠道菌群调节作用的全谷物龙眼营养餐粉及其制备方法 Download PDFInfo
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- CN108354147B CN108354147B CN201810073616.XA CN201810073616A CN108354147B CN 108354147 B CN108354147 B CN 108354147B CN 201810073616 A CN201810073616 A CN 201810073616A CN 108354147 B CN108354147 B CN 108354147B
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Abstract
本申请公开了一种具有肠道菌群调节作用的全谷物龙眼营养餐粉，包括如下质量百分比的各原料：龙眼全粉20～40％，酶解燕麦粉7～20％，复合膨化粉10～30％，麦芽糊精5～15％，水解乳清蛋白5～10％，全脂奶粉1～7％，砂仁0.04～1％，陈皮0.05～2％，山楂0.05～2％，低聚果糖1～5％，低聚木糖1～5％，菊粉5～10％，盐0.2～0.5％。本申请还公开了上述营养餐粉的制备方法。本申请根据龙眼多糖和燕麦β‑葡聚糖的体外协同增殖益生菌活性，以龙眼全粉和酶解燕麦粉为主要原料，添加糙米和米糠为酚类活性物质和膳食纤维来源，同时筛选配伍淮山、茯苓、砂仁、陈皮、白扁豆、山楂等6种具有胃肠调节作用的药食同源资源，并添加外源性复合益生元、优质蛋白及适量脂肪等，精准营养设计开发了具有肠道菌群调节作用的全谷物龙眼营养餐粉，兼顾了营养均衡与功能活性。
Description
技术领域
本发明属于营养食品生产领域，具体涉及一种具有肠道菌群调节作用的全谷物龙眼营养餐粉及其制备方法。
背景技术
近年来，我国居民营养健康状况明显改善，但是食品生产还不能适应营养需求，居民营养不足与过剩并存，成为导致慢性代谢性疾病发病率迅猛攀升的重要因素之一。肠道微生物组成及代谢物与人体健康状况密切相关，它不仅影响着食物消化、营养吸收，同时具有调节宿主代谢及免疫系统等生理功能。膳食是影响肠道微生物结构的最主要因素。通过膳食改变肠道微生物结构及其代谢产物，从而达到健康调控或疾病治疗的目的成为功能食品发展的重点方向。
发明内容
有鉴于此，本发明的目的在于克服现有技术的不足，提供一种具有肠道菌群调节作用的全谷物龙眼营养餐粉。
为了解决上述技术问题，本发明采用如下方案实现：
一种具有肠道菌群调节作用的全谷物龙眼营养餐粉，包括如下质量百分比的各原料：龙眼全粉20～40％，酶解燕麦粉7～20％，复合膨化粉10～30％，麦芽糊精5～15％，水解乳清蛋白5～10％，全脂奶粉1～7％，砂仁0.04～1％，陈皮0.05～2％，山楂0.05～2％，低聚果糖1～5％，低聚木糖1～5％，菊粉5～10％，盐0.2～0.5％。
其中：
酶解燕麦粉：燕麦米与纤维素酶80～90U/g、碱性蛋白酶1000～1200U/g混合后溶解于燕麦米质量0.25～1倍水中，搅拌浸泡30～60min。之后将燕麦米捞起，喷洒液状高温α淀粉酶30～40U/g，自然晾干10～60min后挤压膨化。挤压膨化条件为：双螺杆挤压膨化机，出口温度110～140℃，螺杆转速25～35Hz。挤压膨化后的产物粉碎过筛。酶解燕麦粉为复合酶解耦合挤压膨化制备燕麦粉。相对于普通燕麦粉，其具有更好的冲调性和溶解性，口感更细腻。
龙眼全粉制备：干制龙眼肉与酶解燕麦粉按照0.5～2:1比例混合，然后4℃低温粉碎1～5分钟，过筛。
复合膨化粉制备：糙米10～30％，稳定化米糠5～15％，大豆10～30％，淮山20～50％，茯苓2～5％，白扁豆1～3％，以上质量百分比的各原料混合后调整水分含量为10～15％，用双螺杆膨化机在出口温度110～140℃下挤压膨化，膨化后的物料粉碎过筛。
稳定化米糠制备：新鲜米糠粉碎，加入阿魏酸酯酶、非淀粉多糖降解酶、植酸酶中的一种或多种，调整水分含量为25～35％，35～45℃下反应1～2小时，之后100～500℃高温焙炒5～20min，冷却后得到稳定化米糠。
另，本发明提供一种具有肠道菌群调节作用的全谷物龙眼营养餐粉的制备方法，包括如下步骤：
1)酶解燕麦粉：燕麦米与纤维素酶80～90U/g、碱性蛋白酶1000～1200U/g混合后溶解于燕麦米质量0.25～1倍水中，搅拌浸泡30～60min。之后将燕麦米捞起，喷洒液状高温α淀粉酶30～40U/g，自然晾干10～60min后挤压膨化。挤压膨化条件为：双螺杆挤压膨化机，出口温度110～140℃，螺杆转速25～35Hz。挤压膨化后的产物粉碎过筛。
2)龙眼全粉制备：干制龙眼肉与酶解燕麦粉按照0.5～2:1比例混合，然后低温粉碎，过筛。干制龙眼肉高糖高粘，单独粉碎容易粘结，加入燕麦粉作为辅料，可以实现低温粉碎。
3)稳定化米糠制备：新鲜米糠粉碎，加入阿魏酸酯酶0.1～0.3U/g、非淀粉多糖降解酶4～5U/g、植酸酶3～4U/g中的一种或多种，调整水分含量为25～35％，35～45℃下反应1～2小时，之后100～500℃高温焙炒5～20min，冷却后得到稳定化米糠。
4)复合膨化粉制备：糙米、稳定化米糠、大豆粉、淮山、茯苓、白扁豆按照上述比例混合后调整水分含量为10～15％，用双螺杆膨化机在出口温度110～140℃下挤压膨化，膨化后的物料粉碎过筛。
5)配料：按上述重量百分比称取各组分混合均匀，按规格装入内包装后密封，进行微波灭菌处理，灭菌条件为微波功率5600W，灭菌时间7min。冷却至室温后，再装入外包装中即得到具有肠道菌群调节作用的全谷物龙眼营养餐粉。
以龙眼多糖、燕麦β-葡聚糖最佳协同比例为基础，添加糙米和米糠为酚类活性物质和膳食纤维来源，同时筛选配伍淮山、茯苓、砂仁、陈皮、白扁豆、山楂等6种具有胃肠调节作用的药食同源资源，并添加外源性复合益生元、优质蛋白及适量脂肪等，精准营养设计开发了具有肠道菌群调节作用的全谷物龙眼营养餐粉，兼顾了营养均衡与功能活性。产品按照《保健食品检验与评价技术规范(2003版)》确证了其肠道菌群调节效果。
与现有技术相比，本发明具有如下有益效果：
1、龙眼、燕麦多糖联合对益生活性具有协同增效作用：龙眼、燕麦多糖作为不同来源活性多糖，虽然都具有肠道菌群调节作用，但由于其化学结构具有显著差异，因此其调控菌群种类不同，发酵后产生的短链脂肪酸也不尽相同。申请人前期研究确证了龙眼多糖和燕麦β-葡聚糖的体外益生菌增殖活性，并且发现龙眼多糖的存在可以有效提升燕麦β-葡聚糖体外益生活性，提示龙眼多糖与燕麦β-葡聚糖联合具有协同增效作用。本发明以此为依据，参考设计了龙眼和燕麦添加比例；并在此基础上强化外源性复合益生元(低聚木糖、低聚果糖、菊粉)，确保了产品改善肠道菌群功能活性。
2、糙米/米糠多酚辅助调控肠道菌群：糙米是最具代表性的全谷物食品之一。团队前期研究发现糙米中含有丰富的酚类活性物质，并主要集中在其米糠层，有助于改善肠道菌群及短链脂肪酸生成，促进胃肠神经递质传导，提高胃肠激素释放水平，上调结肠水通道蛋白mRNA表达，加快胃肠蠕动。本产品中添加糙米一方面作为主要碳水化合物来源提供能量，另一方面改善米糠挤压膨化特性。此外糙米和米糠中丰富的酚类物质，是对多糖类益生元功能成分之外的其他活性物质基础的补充和丰富。
3、米糠稳定化处理增加产品风味、延长货架期同时提升营养活性：米糠中阿魏酸大部分都存在于非淀粉多糖的复杂结构中。本发明中米糠通过复合酶处理，阿魏酸释放率提高到15％以上，同时米糠中非淀粉多糖的体外降解率提高30％以上，营养消化性显著提升，并且酶处理有利于防止后续二次酸败的发生；高温焙炒有利于钝化米糠脂肪酶，防止酸败变质，并显著增强风味。之后与糙米等其余原料共同高湿挤压，可以促进米糠中不溶性膳食纤维向可溶性纤维转化，提高营养活性。
4、本发明产品能够在提供较为均衡营养支持的同时改善肠道菌群：本产品三大供能营养素齐全，包含优质植物蛋白和动物蛋白，以及适量脂肪，此外还含有丰富的膳食纤维，能够提供较为均衡的营养支持。在较优配方工艺下，其能量分布为：碳水化合物：75％；蛋白质：13％；脂肪：12％；粉体能量密度：0.25g/Kcal。能够实现为机体快速提供能量，并且具有肠道功能活性。
具体实施方式
为了让本领域的技术人员更好地理解本发明的技术方案，下面对本发明作进一步阐述。
实施例1
制得100kg本发明具有肠道菌群调节作用的全谷物龙眼营养餐粉，由下列质量百分比的原料制成：
龙眼全粉32％，酶解燕麦粉10％，复合膨化粉30％，麦芽糊精5％，水解乳清蛋白5％，全脂奶粉3％，砂仁0.05％，陈皮0.05％，山楂1％，低聚果糖3％，低聚木糖3％，菊粉7.5％，盐0.4％。
复合膨化粉是由以下成分混合后挤压膨化制成，糙米30％，稳定化米糠5％，大豆20％，淮山40％，茯苓3％，白扁豆2％。
该实施例营养餐粉的制备方法如下：
(1)酶解燕麦粉：燕麦米与纤维素酶90U/g、碱性蛋白酶1200U/g混合后溶解于燕麦米质量0.25倍水中，搅拌浸泡40min。之后将燕麦米捞起，喷洒液状高温α淀粉酶40U/g，自然晾干15min后挤压膨化。挤压膨化条件为：双螺杆挤压膨化机，出口温度140℃，螺杆转速35Hz。挤压膨化后的产物粉碎过60目筛。
(2)龙眼全粉制备：龙眼肉(无核龙眼果干)70℃恒温干燥箱中干燥30min，趁热与酶解燕麦粉按照2:1比例混合，然后低温粉碎1分钟，过60目筛。
(3)稳定化米糠制备：新鲜米糠(全脂)粉碎至60目，加入阿魏酸酯酶0.3U/g、非淀粉多糖降解酶5U/g，调整水分含量为35％，40℃下反应1小时，之后200℃高温焙炒10min，冷却后得到稳定化米糠。
(4)复合膨化粉制备：糙米、稳定化米糠、大豆粉、淮山、茯苓、白扁豆按照配方比例混合后调整水分含量为15％，用双螺杆膨化机在出口温度140℃下挤压膨化，膨化后的物料粉碎过60目筛。
(5)配料：按上述重量百分比称取各组分混合均匀，按规格装入内包装后密封，进行微波灭菌处理，灭菌条件为微波功率5600W，灭菌时间7min。冷却至室温后，再装入外包装中即得到具有肠道菌群调节作用的全谷物龙眼营养餐粉。
实施例2
本实施例与实施例一的不同之处在于由下列质量百分比的原料制成：
龙眼全粉40％，酶解燕麦粉15％，复合膨化粉15％，麦芽糊精10％，水解乳清蛋白10％，全脂奶粉2％，砂仁0.1％，陈皮0.2％，山楂0.5％，低聚果糖2％，低聚木糖2％，菊粉3％，盐0.2％。
复合膨化粉是由以下成分混合后挤压膨化制成，糙米20％，稳定化米糠12％，大豆30％，淮山30％，茯苓5％，白扁豆3％。
该实施例营养餐粉的制备方法如下：
(1)酶解燕麦粉：燕麦米与纤维素酶85U/g、碱性蛋白酶1100U/g混合后溶解于燕麦米质量0.5倍水中，搅拌浸泡60min。之后将燕麦米捞起，喷洒液状高温α淀粉酶35U/g，自然晾干60min后挤压膨化。挤压膨化条件为：双螺杆挤压膨化机，出口温度120℃，螺杆转速30Hz。挤压膨化后的产物粉碎过60目筛。
(2)龙眼全粉制备：龙眼肉(无核龙眼果干)60℃恒温干燥箱中干燥40min，趁热与酶解燕麦粉按照1:1比例混合，然后低温粉碎1.5分钟，过60目筛。
(3)稳定化米糠制备：新鲜米糠(全脂)粉碎至60目，加入阿魏酸酯酶0.2U/g、非淀粉多糖降解酶4U/g、植酸酶3U/g，调整水分含量为20％，45℃下反应1小时，之后500℃高温焙炒5min，冷却后得到稳定化米糠。
(4)复合膨化粉制备：糙米、稳定化米糠、大豆粉、淮山、茯苓、白扁豆按照配方比例混合后调整水分含量为10％，用双螺杆膨化机在出口温度110℃下挤压膨化，膨化后的物料粉碎过60目筛。
(5)配料：按上述重量百分比称取各组分混合均匀，按规格装入内包装后密封，进行微波灭菌处理，灭菌条件为微波功率5600W，灭菌时间7min。冷却至室温后，再装入外包装中即得到具有肠道菌群调节作用的全谷物龙眼营养餐粉。
实施例3
本实施例与实施例一的不同之处在于由下列质量百分比的原料制成：
龙眼全粉20％，酶解燕麦粉12％，复合膨化粉25％，麦芽糊精13％，水解乳清蛋白7％，全脂奶粉7％，砂仁1％，陈皮1％，山楂1.6％，低聚果糖4％，低聚木糖2％，菊粉6％，盐0.4％。
复合膨化粉是由以下成分混合后挤压膨化制成，糙米27％，稳定化米糠16％，大豆28％，淮山26％，茯苓2％，白扁豆1％。
该实施例营养餐粉的制备方法如下：
(1)酶解燕麦粉：燕麦米与纤维素酶80U/g、碱性蛋白酶1000U/g混合后溶解于燕麦米质量1倍水中，搅拌浸泡30min。之后将燕麦米捞起，喷洒液状高温α淀粉酶30U/g，自然晾干30min后挤压膨化。挤压膨化条件为：双螺杆挤压膨化机，出口温度110℃，螺杆转速25Hz。挤压膨化后的产物粉碎过60目筛。
(2)龙眼全粉制备：龙眼肉(无核龙眼果干)55℃恒温干燥箱中干燥60min，趁热与酶解燕麦粉按照0.5:1比例混合，然后低温粉碎3分钟，过60目筛。
(3)稳定化米糠制备：新鲜米糠(全脂)粉碎至60目，加入非淀粉多糖降解酶4.5U/g、植酸酶4U/g，调整水分含量为30％，35℃下反应2小时，之后300℃高温焙炒10min，冷却后得到稳定化米糠。
(4)复合膨化粉制备：糙米、稳定化米糠、大豆粉、淮山、茯苓、白扁豆按照配方比例混合后调整水分含量为12％，用双螺杆膨化机在出口温度130℃下挤压膨化，膨化后的物料粉碎过60目筛。
(5)配料：按上述重量百分比称取各组分混合均匀，按规格装入内包装后密封，进行微波灭菌处理，灭菌条件为微波功率5600W，灭菌时间7min。冷却至室温后，再装入外包装中即得到具有肠道菌群调节作用的全谷物龙眼营养餐粉。
试验例
以本发明制得的具有肠道菌群调节作用的全谷物龙眼营养餐粉为例进行药效试验，进一步阐述本发明的有益效果过程如下：
1、试验材料
1.1样品
具有肠道菌群调节作用的全谷物龙眼营养餐粉：按上述实施例一制得成品。
龙眼、燕麦混合物：按照实施例1中步骤(1)、(2)制备得到的龙眼和酶解燕麦粉混合粉碎产物。
1.2实验动物
BALB/c小鼠(SPF级)，雄性，体重18-22g，购于南方医科大学实验动物中心，动物合格证号：SCXK(粤)2013-0020，光-暗周期为12h，室温维持在22～25℃，自由摄食及饮水。
2、试验方法
2.1动物分组及处理
全谷物龙眼营养餐粉，人体推荐量为60g/60kg.d(30g/包，即每天2包)，小鼠摄入量低中高三个剂量组分别为人体推荐量的5倍、10倍和15倍，小鼠体重按20g计算，饲料摄入量为3g/鼠.d。龙眼燕麦混合物按照其在餐粉中的占比，人体推荐量的10倍喂养。阴性对照组(CT)给予基础饲料(AIN-93-M饲料)，处理组各组小鼠的餐粉摄入剂量水平分别为5,10,15g/kg.bw，龙眼燕麦混合物(龙眼51.84％，燕麦48.16％)摄入剂量水平为4.5g/kg.bw。
60只小鼠随机分成5组，每组12只(6只/笼)，分别是阴性对照组、龙眼燕麦混合物组、全谷物龙眼营养餐粉低剂量组、中剂量组和高剂量组。处理组每日喂上述处理好的饲料，阴性对照组喂食基础饲料，连续喂养30天。第30天喂食24h后，乙醚麻醉，摘眼球取血，解剖小鼠。每日准点喂食。
2.2标本采集
小鼠新鲜粪便获取：第0天和30d采集小鼠新鲜粪便，上午刺激小鼠，使其应激排便，无菌采集约0.05g小鼠直肠新鲜粪便于灭菌试管中，称重，加入灭菌稀释液5mL，震荡均质，待测。
2.3检测指标
参照《保健食品检验与评价技术规范》(2003)，10倍梯度稀释适量粪便试样均质液，接种于相应培养基，培养后，以菌落形态、革兰氏染色镜检等鉴定菌落，并计数双歧杆菌、乳酸菌、肠杆菌和产气荚膜梭菌的菌落数。
3、数据处理
所有实验数据均使用SPSS 17.0统计软件分析。两组间比较采用独立样本t检验(2-Independentsample t test)；多组间比较采用单因素方差分析(One-way Anova)，两两比较采用Duncan法。结果以均数±标准差表示，P<0.05为差异有显著性。
4、试验结果
4.1全谷物龙眼营养餐粉对小鼠肠道益生菌双歧杆菌的影响
实验期间各组小鼠粪便中双歧杆菌的数量变化如表1所示。与第0天相比，第14天时，不同剂量组中小鼠肠道双歧杆菌数量均显著增加(P<0.05)。与对照组相比，灌胃餐粉14天后三个剂量组双歧杆菌数量均显著增加(P<0.05)。龙眼燕麦混合物同样可以显著增加双歧杆菌数量(P<0.05)，其效果略差于中剂量餐粉组，但优于低剂量餐粉组。
表1全谷物龙眼营养餐粉对小鼠粪便中双歧杆菌数量的影响(
n＝12)(lgCFU/g)
注：与对照组相比，*表示P<0.05；与第0天相比，△表示P<0.05
4.2全谷物龙眼营养餐粉对小鼠肠道益生菌乳酸杆菌的影响
实验期间各组小鼠粪便中乳杆菌的数量变化如表2所示。与第0天相比，第14天时，中、高剂量组中小鼠肠道乳杆菌数量均显著增加(P<0.05)。与对照组相比，喂饲餐粉14天后中高剂量组双歧杆菌数量均显著增加(P<0.05)。龙眼燕麦混合物同样可以显著增加乳杆菌数量(P<0.05)，其效果略差于中剂量餐粉组，但优于低剂量餐粉组。表2全谷物龙眼营养餐粉对小鼠粪便中乳杆菌数量的影响(
n＝12)(lg CFU/g)
注：与对照组相比，*表示P<0.05；与第0天相比，△表示P<0.05
4.3全谷物龙眼营养餐粉对小鼠粪便中产气荚膜梭菌的影响
实验期间各组小鼠粪便中产气荚膜梭菌的数量变化如表3所示。与第0天相比，第14天时，各剂量组小鼠肠道产气荚膜梭菌数量均显著减少(P<0.05)。与对照组相比，喂饲餐粉14天后各剂量组产气荚膜梭菌数量均显著减少(P<0.05)。龙眼燕麦混合物同样可以显著减少产气荚膜梭菌数量(P<0.05)，其效果略差于中剂量餐粉组，但优于低剂量餐粉组。
表3全谷物龙眼营养餐粉对小鼠粪便中产气荚膜梭菌数量的影响(
n＝12)(lgCFU/g)
注：与对照组相比，*表示P<0.05；与第0天相比，△表示P<0.05
4.4全谷物龙眼营养餐粉对小鼠粪便中肠杆菌的影响
实验期间各组小鼠粪便中肠杆菌的数量变化如表4所示。与第0天相比，第14天时，各剂量组小鼠肠道肠杆菌数量均有不显著增加(P＞0.05)。与对照组相比，喂饲餐粉14天后各剂量组肠杆菌数量也有不显著增加(P＞0.05)。各组肠杆菌增加幅度小于乳杆菌和双歧杆菌增加幅度。龙眼燕麦混合物对肠杆菌数量影响不显著，与其他组无显著性差异。
表4全谷物龙眼营养餐粉对小鼠粪便中肠杆菌数量的影响(
n＝12)(lg CFU/g)
综上所述，按照《保健食品检验与评价技术规范2003版》，本发明中的全谷物龙眼营养餐粉能够显著增加双歧杆菌和乳杆菌数量，显著减少梭菌数量，肠杆菌有不显著增加，且增加幅度低于双歧杆菌和乳杆菌增加幅度。因此，可以判定本发明全谷物龙眼营养餐粉具有显著的肠道菌群调节功能。并且龙眼燕麦是其中主要的活性物质基础。
在本发明技术方案中各备料取值范围内其它实施例制得的成品，通过上述同样的实验方法，可以得出近似的试验结果，不一一例举。
本实施例中酶解燕麦粉、龙眼全粉、复合膨化粉需要自主制备，其它原料均是市售的现成原料。
上述实施例仅为本发明的其中具体实现方式，其描述较为具体和详细，但并不能因此而理解为对本发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些显而易见的替换形式均属于本发明的保护范围。
Claims (3)
1.一种具有肠道菌群调节作用的全谷物龙眼营养餐粉的制备方法，其特征在于，所述具有肠道菌群调节作用的全谷物龙眼营养餐粉包括如下质量百分比的各原料：龙眼全粉20～40％，酶解燕麦粉7～20％，复合膨化粉10～30％，麦芽糊精5 ～15％，水解乳清蛋白5～10％，全脂奶粉1～7％，砂仁0.04～1％，陈皮0.05～2％，山楂 0.05～2％，低聚果糖1～5％，低聚木糖1～5％，菊粉5～10％，盐0.2～0.5％；
所述具有肠道菌群调节作用的全谷物龙眼营养餐粉的制备方法，包括如下步骤：
1)酶解燕麦粉：燕麦米与纤维素酶80～90U/g、碱性蛋白酶1000～1200U/g混合后溶解于燕麦米质量0.25～1倍水中，搅拌浸泡30～60min后将燕麦米捞起，喷洒液状高温α淀粉酶30～40U/g，晾干后挤压膨化，挤压膨化后的产物粉碎过筛，收集过筛物得酶解燕麦粉；
2)龙眼全粉制备：龙眼肉与酶解燕麦粉按照0.5～2:1比例混合，然后低温粉碎，粉碎后的产物过筛，收集过筛物得龙眼全粉；
3)稳定化米糠制备：新鲜米糠粉碎，加入阿魏酸酯酶、非淀粉多糖降解酶、植酸酶中的一种或多种，调整水分含量为25～35％，35～45℃下反应1～2小时，之后100～500℃高温焙炒5～20min，冷却后得到稳定化米糠；
4)复合膨化粉制备：糙米10～30％、稳定化米糠5～15％、大豆粉10～30％、淮山20～50％、茯苓2～5％、白扁豆1～3％，以上质量百分比的各原料混合后调整水分含量为10～15％，后挤压膨化，膨化后的物料粉碎过筛，收集过筛物得复合膨化粉；
5)配料：按所述具有肠道菌群调节作用的全谷物龙眼营养餐粉的所述各原料的百分比称取各组分混合均匀，进行微波灭菌处理，冷却至室温后得到具有肠道菌群调节作用的全谷物龙眼营养餐粉。
2.根据权利要求1所述的具有肠道菌群调节作用的全谷物龙眼营养餐粉的制备方法，其特征在于，步骤2)中，4℃低温粉碎1～5分钟。
3.根据权利要求1所述的具有肠道菌群调节作用的全谷物龙眼营养餐粉的制备方法，其特征在于，步骤3)中，阿魏酸酯酶0.1～0.3U/g、非淀粉多糖降解酶4～5U/g、植酸酶3～4U/g。
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