CN113615808A - Preparation method and application of soy sauce residue-derived fermented soybean dietary fiber - Google Patents
Preparation method and application of soy sauce residue-derived fermented soybean dietary fiber Download PDFInfo
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- CN113615808A CN113615808A CN202110693660.2A CN202110693660A CN113615808A CN 113615808 A CN113615808 A CN 113615808A CN 202110693660 A CN202110693660 A CN 202110693660A CN 113615808 A CN113615808 A CN 113615808A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0207—Control systems
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/028—Flow sheets
- B01D11/0284—Multistage extraction
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0288—Applications, solvents
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Automation & Control Theory (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides fermented soybean dietary fiber derived from soy sauce residues, and a preparation method and application thereof, and belongs to the field of soy sauce residue resource utilization and the field of health-care food. The preparation method of the fermented soybean dietary fiber comprises the following steps: 1) taking the deoiled soy sauce residue subjected to drying and deoiling treatment, and crushing to 20-60 meshes; 2) and 3) continuous phase change extraction, namely taking out residues in the extraction kettle, and drying in an oven at 50-60 ℃ to obtain the fermented soybean dietary fiber. Animal experiments show that the fermented soybean dietary fiber prepared by the method can change the intestinal flora structure of sows to a certain extent, and promotes the enrichment of flora producing short-chain fatty acids in intestinal tracts, so that the content of the short-chain fatty acids, particularly butyric acid, in the intestinal tracts is increased.
Description
Technical Field
The invention belongs to the field of soy sauce residue resource utilization and the field of health-care food, and particularly relates to soy sauce residue-derived fermented soybean dietary fiber and a preparation method and application thereof.
Background
Soy sauce residue is a dark brown residue left after oil extraction or squeezing of a moromi mash, is a major byproduct of soy sauce processing, is produced in about 200 million tons (dry weight) per year, and has a large yield. The soy sauce residue contains abundant nutritional ingredients, only protein and starch in the raw materials are partially utilized during soy sauce fermentation, and the soy sauce residue still contains nutritional ingredients such as crude protein, crude fat, dietary fiber, lipophilic vitamins and flavonoid micromolecular active substances. But the salt content of the untreated soy sauce residue reaches 10 to 25 percent, and the salt poisoning is easily caused; and a large amount of unsaturated fatty acid contained in the oil which is not fermented and utilized is very easy to deteriorate into lipid peroxide in a high-water and high-acid environment, has very strong cytotoxicity and cannot be directly eaten. Therefore, the method has important significance for reasonable development and utilization of the soy sauce residues.
Dietary fiber can provide various physiological health functions, such as reducing postprandial blood glucose, reducing insulin response; reducing cholesterol level, and preventing cardiovascular and cerebrovascular diseases; increase satiety and reduce weight. Meanwhile, the dietary fiber can regulate the intestinal microbiota to change towards a beneficial direction, thereby regulating the metabolic reaction. The gastrointestinal tract of mammals contains 500-1000 species of bacteria, and these microbial populations have genes that are about 100 times as many as the genes in the genome of mammals, and may increase the biological activity of many hosts that are lacking in mammals. For example, microorganisms that colonize the gut are able to degrade various host indigestible polysaccharides and provide various metabolites, such as bile acids, choline, and short chain fatty acids, which are small molecule actives critical to host health.
The soy sauce residue contains rich dietary fiber components, is a special dietary fiber fermented in vitro by microorganisms, and has certain change in physical and chemical properties, so that the soy sauce residue has important significance for preparation, research and utilization of edible dietary fiber in the soy sauce residue.
Disclosure of Invention
The invention aims to provide a method for preparing dietary fiber by taking soy sauce residues as a raw material through a continuous phase-change extraction technology in an efficient and environment-friendly manner and research application thereof. And (3) crushing and drying the deoiled soy sauce residue raw material, performing continuous phase change extraction by using a medium-polarity solvent, and removing flavor components to obtain the fermented soybean dietary fiber. The dietary fiber has low salt content, rich dietary fiber content (about 60-70%), soybean protein content, and rich nutrition. Animal experiment research shows that the fermented soybean dietary fiber prepared by the method changes the intestinal flora regulating structure of sows to a certain extent and promotes intestinal microbiota to generate more short-chain fatty acids beneficial to organisms. The extraction process has the advantages of high efficiency, low cost, high repeatability and operability, environmental friendliness, capability of recycling the extraction solvent, capability of protecting active ingredients in dietary fibers to the greatest extent and capability of realizing large-scale industrial production.
The invention is realized by the following technical scheme:
a preparation method of fermented soybean dietary fiber derived from soy sauce residue comprises the following steps:
1) the deoiled soy sauce residue after drying and deoiling is taken and crushed into 20 to 60 meshes.
2) The deoiled soy sauce residue is put into an extraction kettle, and the extraction conditions are as follows: the extraction temperature is 40-60 ℃, the extraction pressure is 0.1-5.0 MPa, the continuous extraction is 60-200 min, the flow rate is 100-300L/h, the resolution temperature is 50-95 ℃, the resolution pressure is-0.1-0.5 MPa, under the condition that the temperature is always lower than the critical pressure and the critical temperature of the extractant, the extractant is compressed into liquid by a high-pressure pump, the liquid flows through an extraction kettle at a certain flow rate to extract the tea oil, the tea oil enters the resolution kettle, the phase of the extractant is changed into gas by heating and decompression, the gas is instantly compressed into liquid, the liquid flows through the extraction kettle, the material is extracted again, and the cycle is repeated for many times, wherein the extractant refers to 50-90% ethanol and ethyl acetate.
3) And taking out the residue in the extraction kettle, and drying in an oven at 50-60 ℃ to ensure that the water content is less than or equal to 10 percent, thus obtaining the fermented soybean dietary fiber.
Preferably, the extractant in the step 2) is 75% ethanol, and the extraction conditions are as follows: the extraction temperature is 60 deg.C, the extraction pressure is 0.5Mpa, the extraction is continued for 120min, the flow rate is 100L/h, the resolution temperature is 75 deg.C, and the resolution pressure is 0.2 Mpa.
Preferably, the extractant in the step 2) is 80% ethanol, and the extraction conditions are as follows: the extraction temperature is 50 deg.C, the extraction pressure is 0.5Mpa, the extraction is continued for 100min, the flow rate is 120L/h, the resolution temperature is 70 deg.C, and the resolution pressure is 0.2 Mpa.
Preferably, the extractant in step 2) is ethyl acetate, and the extraction conditions are as follows: the extraction temperature is 55 deg.C, the extraction pressure is 0.5Mpa, the extraction is continued for 110min, the flow rate is 100L/h, the resolution temperature is 70 deg.C, and the resolution pressure is 0.5 Mpa.
The invention provides the effect of fermented soybean dietary fiber on regulating sow intestinal flora and short-chain fatty acid as a product thereof and related application.
The continuous phase-change extraction technology is characterized in that an extracting agent is compressed into liquid under the conditions of lower critical pressure and lower critical temperature, the liquid flows through an extraction kettle to extract materials, the liquid is converted into gas in a resolving kettle, the extracted materials fall into the resolving kettle, the resolved gas is compressed into liquid and flows through the extraction kettle again to repeatedly extract the materials, and the materials can be dynamically and efficiently extracted continuously for multiple times. Compared with the traditional solvent, supercritical extraction technology and subcritical extraction technology, the continuous phase-change extraction has the advantages of high efficiency of supercritical extraction and subcritical extraction, no solvent residue in the product and high retention rate of aroma components, and has the characteristics of low extraction pressure and analysis pressure compared with the supercritical extraction, large extraction volume of the conventional solvent, large batch processing capacity, low production cost and the like. In addition, the continuous phase-change extraction also has the advantages of short extraction time, realization of an instant continuous extraction process, less solvent requirement, solvent recovery and the like, and the whole extraction process is carried out under the conditions of closed oxygen insulation and low pressure, so that the active ingredients of the materials can be retained to the maximum extent.
The invention provides a fermented soybean dietary fiber, which is prepared by the following method: crushing the deoiled soy sauce residue and drying; removing flavor substances and impurities by continuous phase-change solvent extraction; filtering and drying the materials to obtain the fermented soybean dietary fiber. Sows fed with the feed containing the fermented soybean dietary fiber are taken as an experimental group (DF), and a blank control group (CK) is fed with a common feed. Collecting two groups of sow fecal samples respectively, researching the change of the sow intestinal flora structure through a 16SrDNA sequencing technology, determining the content of short-chain fatty acids in feces through GC-MS, and a Welch's t-test difference analysis result shows that the abundance of the serratia (slackia) in the sow intestinal flora is remarkably increased (p is less than 0.05) compared with that of a blank control group after the sow intestinal flora is fed with the fermented soybean dietary fiber; the LEfSe results found Clostridium IV and delta-proteobacteria (deltaproteobacteria) to be the two more abundant differential species in the experimental group. After the fermented soybean dietary fiber is fed, the content of each short-chain fatty acid in the excrement is improved to different degrees, and particularly, the content of butyric acid is obviously increased (p is less than 0.05). The results show that the addition of the fermented soybean dietary fibers in the feed changes the intestinal flora structure of the sow to a certain extent, promotes the enrichment of the flora producing short-chain fatty acids in the intestinal tract, and thus improves the content of the short-chain fatty acids, particularly butyric acid, in the intestinal tract.
Drawings
Venn diagram of OUT distribution in FIG. 1
FIG. 2 Box diagram of Alpha index of intestinal flora of sow
FIG. 3 error plot of abundance difference comparison at genus level using Welch's t-test
FIG. 4LEfSe analysis chart
Fig. 5 shows the PCA plot of all samples based on OUT
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the present invention is not limited thereto.
Example 1 preparation of fermented Soybean dietary fiber
A separation method for efficiently obtaining soybean dietary fiber from soy sauce residues comprises the following steps:
(1) drying the soy sauce residues at the temperature of 55 ℃ to enable the moisture content to be less than or equal to 15%, crushing the soy sauce residues to 60 meshes to obtain a soy sauce residue raw material, and removing oil through continuous phase change.
(2) Putting the obtained de-oiled soy sauce residue into a continuous phase change extraction device, wherein the extraction conditions are as follows: the ethanol concentration is 80%, the extraction temperature is 70 ℃, the extraction time is 90min, and the extraction pressure is 0.5 Mpa. And (3) taking out the extracted soy sauce residue, and drying at the temperature of 55 ℃ to ensure that the water content is less than or equal to 15 percent, thereby obtaining the special soybean dietary fiber, namely the fermented soybean dietary fiber.
The obtained fermented soybean dietary fiber was subjected to chemical composition measurement, and the results are shown in the following table:
TABLE 1 chemical composition of fermented Soybean dietary fiber
Example 2 preparation of fermented Soybean dietary fiber
A separation method for efficiently obtaining soybean dietary fiber from soy sauce residues comprises the following steps:
(1) drying the soy sauce residues at 50 ℃ until the water content is less than or equal to 15%, crushing to 50 meshes to obtain a soy sauce residue raw material, and removing oil through continuous phase change.
(2) Putting the obtained de-oiled soy sauce residue into a continuous phase change extraction device, wherein the extraction conditions are as follows: the ethanol concentration is 70%, the extraction temperature is 70 ℃, the extraction time is 90min, and the extraction pressure is 0.5 Mpa. And (3) taking out the extracted soy sauce residue, and drying at the temperature of 55 ℃ to ensure that the water content is less than or equal to 15 percent, thereby obtaining the special soybean dietary fiber, namely the fermented soybean dietary fiber.
The obtained fermented soybean dietary fiber was subjected to chemical composition measurement, and the results are shown in the following table:
TABLE 2 chemical composition of fermented Soybean dietary fiber
Example 3 modulation of sow intestinal flora by fermented Soybean dietary fiber
First, animal grouping and raising
Pregnant sows were selected and randomized into Control (CK) and Dose (DF) groups of 3 sows per group. The dose group was fed with feed containing 5% fermented soybean dietary fiber, and the control group was a normal feed containing no fermented soybean dietary fiber. Collecting feces of each group of sows after continuously feeding for 20d, storing in a refrigerator at-80 ℃ for analyzing the intestinal flora and the short-chain fatty acid content of the sows.
Second, intestinal flora 16S rDNA high-throughput sequencing analysis
The 16S rDNA high-throughput sequencing analysis is completed by Shanghai biological technology, Inc., and the specific flow of the experiment is as follows: extracting DNA from sample and agarose gel electrophoresisElectrophoresis tests the integrity of the DNA. And (3) PCR amplification: the method comprises the steps of adopting a universal primer 341F-805R of a bacteria V3-V4 region, introducing an Illumina bridge PCR compatible primer, and carrying out agarose gel electrophoresis for detection after PCR is finished. Purifying and recovering the DNA of the PCR amplification product in Illumina MiseqTMAnd (4) performing sequencing on the platform.
The original sequencing sequence was determined by sequencing at Illumina MiseqTMAnd obtaining an original image data file obtained after the platform on-board detection through CASAVA base recognition processing. The later data processing flow comprises the following steps: data processing and statistics: splicing an original sequence, performing quality control filtration, and removing chimera and a non-specific amplification sequence. OUT clustering; clustering the processed sequences according to the distance of the sequences, dividing the sequences into OTUs (operational logic units) under the similarity level of 97%, and making a Wien diagram. Species classification and differential analysis: performing species classification on the processed high-quality sequences, calculating the sequence abundance of each sample on different classification levels, and drawing a species abundance pie chart; two groups of samples were screened for differential species at each classification level using Welch's t-test and LefSe, respectively, and plotted. Alpha diversity and Beta diversity analysis: alpha diversity, which is used to reflect the abundance and uniformity of microbial populations, was assessed by calculating indices of ACE, Chao, Shannon, Simpson, Coverage, etc.; the differences between the samples were measured by Beta diversity analysis and evaluated by Principal Component Analysis (PCA).
The results are as follows:
OUT Classification and Alpha diversity analysis
As in fig. 1, we used the wien (Venn) diagram to count the number of common and unique OUTs in both groups of samples. The number of OUT's shared by intestinal flora of sows in the CK group and the DF group is 1491, while 479 OUT's and 422 OUT's are unique in the CK group and the DF group, respectively. Compared with the sows fed with the common feed, the sows fed with the fermented soybean dietary fibers have the advantages that the species of a small part of the intestinal flora are changed, and the OUT number, namely the species number, of the bacteria is reduced.
The Alpha diversity index and the Alpha index boxed plot between groups for each sample are shown in table 3 and fig. 2, respectively. The Chao and Ace indices were relatively small in the DF group compared to the CK group, while the Shannon index was large and the Simpson index was small, indicating that the flora diversity of the DF group was increased but its abundance was reduced. The data between the two groups have no significant difference.
TABLE 3 sow intestinal flora Alpha diversity index
2. Structural analysis of flora
Table 4 is the relative abundance and differential analysis of the populations of DF and CK at the level of major phyla (> 0.1% relative abundance). The sequenced OUT sequences belong to 16 gates of bacterial domains, wherein 10 gates with relative abundance of more than 0.1 percent: firmicutes, Bacteroidetes, Proteobacteria, Spirochaetes, cerocomias, actinomycetes, eurycotinas, candida, phytophthora, and fibrobacter, and unidentified bacteria. The relative abundance of each gate between the two groups was slightly different, but there was no significance (p > 0.05). The abundance of Firmicutes in each phylum is the highest, and Bacteroides is the dominant phylum in intestinal flora of sow feces, and the abundance of the two phylums accounts for about 90% of the total sequence, but slightly fluctuates.
Table 4 relative abundance and differential analysis (%) of the groups of DF and CK flora at the level of the major phylum (X ± SD, n ═ 3)
Table 5 selects each genus with relative abundance of more than 1% among groups for relative abundance and differential analysis. The OUT sequences belong to 153 genera after classification, and about 41% and 35% of sequences in the DF group and the CK group cannot be classified (unclassified). The two groups share 15 main genera (> 1% relative abundance) of Lachnospira _ incertae _ sedis, Clostridium XlVa (Clostridium XIVa), Streptococcus (Streptococcus), Fluorobacter (Oscilobacter), Barnesia (Barnesiella), Treponema (Treponema), Pseudolavavoronor, Escherichia coli/Shigella (Escherichia/Shigella), Clostridium (Clostridium sensu stricoto), Ruminococcus (Ruminococcus), Subdivision5_ genera _ incertae _ sedis, Geobacillus (Terrisporabacter), and Flavonibacter, respectively. In addition, the relative abundance of Clostridium IV (Clostridium IV), Prevotella (Prevotella) and Coprococcus (Coprococcus) in group DF was more than 1%, but less than 1% in group CK. The relative abundance of Lactobacillus (Lactobacillus) in the CK group of intestinal bacteria was 1.09%, and the relative abundance of Lactobacillus (Lactobacillus) in the DF group was only 0.99%. On the genus level, about 27.86-47.73% of the intestinal bacteria in each sample have sequences which cannot be classified, and the percentage is the largest. The second, which is relatively abundant, is Lachnospiraceae _ incertae _ setis, Clostridium XlVa and Streptococcus, all of which belong to genus Firmicutes. Among the Clostridium species, Clostridium species containing potential probiotics, Clostridium XIVa, Clostridium IV, are reported to reduce inflammation and allergic diseases.
TABLE 5 relative abundance and differential analysis (%) of groups DF and CK at the level of the major genera (X + -SD, n-3)
3. Differential analysis of flora
Species differences between groups were analyzed using Welch's t-test and LEfSe, respectively. FIG. 3 is an error line plot of Welch's t-test abundance difference comparisons between two groups at genus level. At the genus level, the SLAchacia abundance in the DF group was significantly higher than that in the CK group (p <0.05), but the relative abundance in the DF group was only 0.01%, which is one of the genera in Actinobacillus. Some of these strains, such as the Slackia isovaninences, are few strains isolated from human feces that have the characteristic of forming equol, metabolize the two aglycone forms of soy isoflavones, daidzein and genistein, and convert them to equol and 5-hydroxyequol. Fig. 4 is a cladogram and histogram of LEfSe analysis. The more abundant species in the DF group compared to the CK group were: clostridium IV and delta-Proteobacteria (Deltaproteobacteria).
Principal component analysis of PCA
FIG. 5 is a graph of the OUT-based PCA for all samples, and two axes (i.e., PC1 and PC2) were selected to reflect the differences between the samples to the greatest extent, with the first principal component contributing 77%, the second principal component contributing 10%, and the second contributing 87% together. In the figure, yellow represents the DF group, blue represents the CK group, and the distance between the points represents the structural difference of the intestinal flora between the samples. The samples in the DF group are more densely distributed, while the samples in the CK group are more widely spaced. The results show that after 5% of sow feed is replaced by fermented soybean dietary fiber, the intestinal flora structure of the sow is changed to a certain degree. The CK group is relatively scattered in clustering, and may be caused by other factors such as the self health condition, age and the like of individuals fed with common feed.
Determination of content of three-chain and short-chain fatty acids
500mg of feces are taken and put into a 5mL grinding centrifuge tube, 1.0mL of 1% phosphoric acid solution is added, 1mm grinding beads with the same volume are put into the tube, and the tube is ground for 2min in a bead mill. After observing the completion of the milling, 1mL of ethyl acetate was added and vortexed with vortex to mix the system thoroughly. Centrifuging to obtain the upper organic reagent layer, and placing in a refrigerator at-20 deg.C. Before the on-machine analysis, 4-methylvaleric acid was added as an internal standard to correct for variations in sample size from injection to injection and minor variations in instrument response. Each sample was subjected to 3 independent replicates of the extraction experiment.
The gas chromatography adopts a polar capillary column DB-WAX, the helium gas carrier concentration is 1mL/min, the scanning range of a mass spectrum detector is 30-250 m/z, and the ion source, the quadrupole and the interface temperature are 230 ℃, 150 ℃ and 280 ℃ respectively. The split mode is adopted, and the split ratio is set to be 50: 1, the sample injection amount is 5 mu L, and the sample injection port temperature is 250 ℃. When running the sample, the initial temperature of the column temperature is 90 ℃ for 3min, then the temperature is raised to 150 ℃ at 15 ℃/min, the temperature is maintained for 3min at 150 ℃, and finally the temperature is raised to 160 ℃ at 2 ℃/min and maintained for 2min at the temperature. The total run time was 17 min.
The results are shown in table 6 below:
TABLE 6 SCFAs content in the feces of sows in the CK and DF groups (X. + -. SE, n. RTM. 3)
The content of short chain fatty acids other than butyric acid was increased in the DF group, but the difference was not significant (p > 0.05). Only butyrate content was significantly increased in the DF group (p < 0.05). The descriptive implications for the short chain fatty acid content obtained in feces are limited, and this result does not characterize the dynamic process of fermentation and absorption of short chain fatty acids in the proximal colon, but is somewhat representative of the short chain fatty acid content in the distal intestine.
At the end of the intestinal tract, short-chain fatty acids produced by the intestinal flora fermented dietary fibers can enter cells through diffusion or transport, and are used as an important energy source of gastrointestinal tract cells to regulate immune response and maintain mucosal homeostasis. Among them, acetic acid and propionic acid affect satiety and intestinal transit, and can directly affect adipose tissues, brain and liver through the circulatory system, and particularly propionate can be utilized by liver cells for gluconeogenesis conversion to glucose. Butyric acid can induce synthesis of mucin, tighten the connection between epithelial cells, and inhibit the activity of histone deacetylases, thereby preventing intestinal inflammation and intestinal leakage syndrome and preventing colon cancer. Furthermore, certain bacteria of the bacteroidetes phylum, such as bacteroides, convert lactic acid into other short-chain fatty acids, such as acetic acid, formic acid or propionic acid, and the accumulation of these fatty acids in large quantities can damage the inner wall of the intestine. The significant increase of butyric acid content in the DF group indicates that the fermented soybean dietary fiber can promote the production of butyric acid, protect the inner wall of the intestinal tract and prevent intestinal inflammation and colon cancer.
Claims (5)
1. A fermented soybean dietary fiber derived from soy sauce residue, and a preparation method and application thereof are characterized by comprising the following steps:
(1) taking the deoiled soy sauce residue subjected to drying and deoiling treatment, and crushing to 20-60 meshes;
(2) the deoiled soy sauce residue is put into an extraction kettle, and the extraction conditions are as follows: the extraction temperature is 40-60 ℃, the extraction pressure is 0.1-5.0 MPa, continuous extraction is carried out for 60 min-200 in, the flow rate is 100-300L/h, the resolution temperature is 50-95 ℃, the resolution pressure is-0.1-0.5 MPa, under the condition that the flow rate is always lower than the critical pressure and the critical temperature of the extractant, the extractant is compressed into liquid by a high-pressure pump, the liquid flows through an extraction kettle at a certain flow rate to extract tea oil, the tea oil enters the resolution kettle, the phase of the extractant is changed into gas through heating and decompression, the gas is instantly compressed into liquid, the liquid flows through the extraction kettle, the material is extracted again, and the cycle is repeated, wherein the extractant refers to 50-90% of ethanol and ethyl acetate;
(3) and taking out residues in the extraction kettle, and drying in an oven at 50-60 ℃ to ensure that the water content is less than or equal to 10 percent, thus obtaining the fermented soybean dietary fiber.
2. The method for efficiently preparing the dietary fiber in the soy sauce residue by continuous phase change extraction as claimed in claim 1, wherein the extractant in the step (2) is 75% ethanol, and the extraction conditions are as follows: the extraction temperature is 60 deg.C, the extraction pressure is 0.5Mpa, the extraction is continued for 120min, the flow rate is 100L/h, the resolution temperature is 75 deg.C, and the resolution pressure is 0.2 Mpa.
3. The method for efficiently preparing the dietary fiber in the soy sauce residue by continuous phase change extraction as claimed in claim 1, wherein the extractant in the step (2) is 80% ethanol, and the extraction conditions are as follows: the extraction temperature is 50 deg.C, the extraction pressure is 0.5Mpa, the extraction is continued for 100min, the flow rate is 120L/h, the resolution temperature is 70 deg.C, and the resolution pressure is 0.2 Mpa.
4. The method for efficiently preparing the dietary fiber in the soy sauce residue by continuous phase change extraction as claimed in claim 1, wherein the extractant in the step (2) is ethyl acetate, and the extraction conditions are as follows: the extraction temperature is 55 deg.C, the extraction pressure is 0.5Mpa, the extraction is continued for 110min, the flow rate is 100L/h, the resolution temperature is 70 deg.C, and the resolution pressure is 0.5 Mpa.
5. The use of the fermented soy dietary fiber of claim 1 for regulating sow intestinal flora and short chain fatty acids as a product thereof and related applications.
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