CN105614783B - Yam bean dietary fiber powder with prebiotics function and preparation method thereof - Google Patents
Yam bean dietary fiber powder with prebiotics function and preparation method thereof Download PDFInfo
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C19/00—Other disintegrating devices or methods
- B02C19/18—Use of auxiliary physical effects, e.g. ultrasonics, irradiation, for disintegrating
- B02C19/186—Use of cold or heat for disintegrating
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B11/00—Machines or apparatus for drying solid materials or objects with movement which is non-progressive
- F26B11/02—Machines or apparatus for drying solid materials or objects with movement which is non-progressive in moving drums or other mainly-closed receptacles
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a yam bean dietary fiber powder with prebiotics function and a preparation method thereof, fresh yam bean tuberous roots are taken as raw materials, and the prepared yam bean powder retains all dietary fibers of the yam bean and the original flavor of the yam bean, contains high-resistance starch and has the functions of instant solubility and prebiotics by cleaning, peeling, slicing, color protection, primary crushing, freezing crushing, limited enzymolysis-roller drying, cross-linking adsorption, complexation, secondary crushing, blending, extrusion granulation, sieving and packaging. The method combines embedding crosslinking, complexing, enzyme debranching treatment and roller drying to be applied to the production process of the yam bean dietary fiber powder, can effectively improve the reconstitution property of the yam bean powder, increases the fluidity and the solubility, improves the content of resistant starch in the product, and has obvious effects on adjusting the intestinal microecological balance and improving the gastrointestinal function. In addition, the powder particles produced by extrusion granulation are uniform, loose and porous, can be swelled and pasted in a short time, and have good instant property and wet permeability.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to yam bean dietary fiber powder with a prebiotic function and a preparation method thereof.
Background
The yam bean, also called Shage, is an underground root tuber of yam of leguminous, is native to tropical America, is cultivated in southern China provinces, and is produced more in Guizhou, Sichuan, Fujian, Guangdong, Guangxi and the like, the yam bean root tuber is rich in protein, carbohydrate, vitamins and mineral substances, according to the determination, every 100g of the edible part of the yam bean root tuber contains 81 ~ 88g of water and 7.6 ~ 11.9.9 g of carbohydrate, wherein starch and dietary fiber have larger proportion, the yam bean root tuber has white, tender and crisp, fragrant and sweet succulent, can be eaten raw or cooked, has the effects of cooling and removing heat, and can be processed into yam bean juice, yam bean powder and other products.
The production process of the sweet potato powder generally adopts hot air drying, but the quality of the product after hot air drying is poor. The roller dryer is a contact type internal heating conduction type drying machine. In the drying process, heat is transferred from the inner wall of the drum to the outer wall of the drum, and the heat penetrates through the food materials to be dried attached to the outer wall surface of the drum, so that moisture on the materials is evaporated, and the continuous drying production machine is provided. The drum drying method is widely used in the food industry because of its high operation flexibility, wide adaptability, high thermal efficiency and low equipment cost. Compared with other drying modes, the roller drying has a pre-gelatinization effect, can improve the gelatinization degree of the product and improve the reconstitution property of the product, and meanwhile, the roller drying is beneficial to increasing the porosity of the product and improving the rehydration property of the product. During the drum drying process, the uniformly distributed fiber substances in the slurry can increase the micropore gaps of the film and reduce the diffusion resistance in the material system, thereby increasing the speed of water migration from the inside to the surface and relieving the damage of heat to the color and the flavor of the starch material.
The natural bean potato powder contains part of amylose, and the amylose can be changed into resistant starch after being processed. Resistant starches are a general term for a class of starches and their hydrolysates that are not absorbed by the small intestine of healthy humans, but are available to the coliform flora in the colon and for fermentation. An important factor influencing the yield of the resistant starch is the amylose content in the starch, during the heating and pasting process of the starch, starch particles absorb water to swell and break to release amylose, then the temperature is reduced to coagulate, and long-chain polymers form the resistant starch through double helix superposition (namely, amylose recrystallization). Pullulanase is a form of isoamylase that cleaves the alpha-1, 6 glucosidic bonds at the branch points of amylopectin, resulting in starch hydrolysates containing more free amylose molecules. Therefore, the combination of the enzyme debranching treatment and the roller drying in the production process of the yam bean powder can effectively improve the reconstitution property of the yam bean powder, improve the content of resistant starch in the product and produce the yam bean dietary fiber powder with high content of the resistant starch.
Journal article "yam bean powder processing method" reports a simple yam bean powder manufacturing process (chaihong, yam bean powder processing method, rural, agricultural, peasant, 2002, stage 8), and the main ingredient of the manufactured powder is starch. The patent "a method for processing pure natural yam bean starch" (patent No. 201410165052.4) reports a method for processing yam bean starch by washing, peeling, crushing, juicing or pulping, centrifuging, rinsing, drying and other procedures, wherein the amylose content is 21.92%, and the method belongs to a method for producing pure starch, but has the defects that the flavor of the original yam bean is difficult to keep, and the method does not evaluate the dissolving effect of the prepared powder. Besides, related reports of the yam bean instant powder are rarely seen. The yam bean powder produced by the traditional method is generally in a block shape or a powder shape, and has the defects of uneven tissue, easy moisture absorption, caking, difficult storage, poor solubility, easy browning, inconvenient brewing and the like. The extrusion granulation technology is a dry granulation process for agglomerating solid materials by utilizing external pressure, and the solid materials are extruded by two roll shafts rotating in opposite directions, so that air among the powder particles is removed from the solid materials to rearrange the particles, thereby eliminating gaps among the materials. The powder particles produced by extrusion granulation are uniform, loose and porous, can be swelled and pasted in a short time, and have good instant property and wet permeability.
Disclosure of Invention
The invention aims to provide the yam bean dietary fiber powder with the prebiotics function and the preparation method thereof aiming at the defects and the problems of the existing processing technology of the instant powder, and the yam bean dietary fiber powder with good instant property, convenient infusion and high nutritive value is produced.
In order to achieve the purpose, the invention adopts the following technical scheme:
a yam bean dietary fiber powder with prebiotics function is prepared from the following raw materials in percentage by weight: 65-70% of yam bean powder, 15-19% of maltodextrin, 10-11% of water and 5% of sucralose, wherein the sum of the weight percentages of the raw materials is 100%.
The preparation method of the yam bean powder subjected to enzyme method-roller drying treatment specifically comprises the following steps:
1) cleaning: selecting fresh yam beans without germination, rot and deterioration and complete root tubers, and cleaning dirt such as silt on the surface of the fresh yam beans by using a soft brush in running water;
2) peeling: removing rootstocks of the cleaned yam beans by using a multifunctional peeling knife, then completely peeling, removing mechanical damage and spots, and then washing the yam beans by using clear water;
3) slicing: manually slicing the peeled yam beans obtained in the step 2) by using a knife, wherein the slicing thickness is 0.5 cm;
4) color protection, namely putting the yam beans sliced in the step 3) into color protection liquid, wherein the processing time is 6 ~ 8 min;
5) primary crushing: putting the yam beans processed in the step 4) into a pulping machine, adding water, stirring and crushing, sieving the obtained yam pulp with a 100-mesh sieve, adding water into the yam beans in the sieve, mixing uniformly, repeatedly sieving for three times, and finally adding deionized water with 2.5 times of volume of the obtained yam beans, and mixing uniformly to obtain the yam beans;
6) freezing and crushing: crushing the sweet potato pulp obtained in the step 5) by a freezing crusher at the temperature of-80 to-70 ℃, and repeating the operation once;
7) limited enzymolysis-roller drying, namely adjusting the pH of the bean potato pulp thawed in the step 6) to 4 ~ 5 by using sodium citrate, acting the bean potato pulp for 4 ~ 5h by using pullulanase with the concentration of 8 ~ 12U/g at the temperature of 60 ~ 70 ℃, and then drying the bean potato pulp by using roller drying equipment;
8) performing cross-linking adsorption, namely mixing the powder obtained in the step 7) with chitosan and porous starch, adding the mixture into 60-70 wt% of ethanol solution, stirring and mixing, wherein the mass ratio of the mixed powder to the ethanol solution is 1:20, then adding sodium bicarbonate into the mixed solution at 50-55 ℃ to adjust the pH value to 7.4 ~ 7.7.7, simultaneously adding 0.04 ~ 0.05 and 0.05wt% of sodium trimetaphosphate, performing centrifugal separation on solid matters, washing with 4 times of volume of deionized water for three times, and performing vacuum drying at 50-55 ℃ to obtain powder;
9) complexing, namely adding the powder obtained in the step 8) into 30wt% of diluted egg yolk liquid, wherein the mass ratio of the powder to the diluted egg yolk liquid is 80 ~ 85:15 ~ 20, carrying out three times of homogenization treatment, and carrying out vacuum drying at 50-55 ℃ to obtain powder;
10) and (3) secondary crushing: and (3) crushing the powder obtained in the step 9) by using a crusher for 5-10 minutes, and sieving by using a 100-mesh sieve to obtain the uniformly mixed yam bean powder.
The color protection liquid in the step 4) is prepared by compounding 0.2wt% of phytic acid, 0.05wt% of citric acid and 0.1wt% of ascorbic acid.
The conditions of the drum drying treatment in the step 7) were that the drum surface temperature was 105 ~ 115 ℃, the drum rotation speed was 2 ~ 4rpm, and the feed mass flow rate was 50 ~ 60 kg/h.
The mass ratio of the powder, the chitosan and the porous starch in the step 8) is 7 ~ 9:44 ~ 47:44 ~ 49.
The first homogenizing treatment conditions in the step 9) are as follows: homogenizing at 80-95 ℃ and 50-60 MPa; the second homogenization treatment conditions are as follows: homogenizing at 80-95 ℃ and under the homogenizing pressure of 35-40 MPa; the third homogenization treatment conditions are as follows: and homogenizing at 80-95 ℃ and 15-20 MPa.
The preparation method of the yam bean dietary fiber powder with the prebiotics function specifically comprises the following steps:
1) blending: uniformly mixing the yam bean powder, maltodextrin, water and sucralose which are subjected to enzyme method-roller drying treatment in proportion;
2) extruding, granulating and sieving, namely feeding the mixture obtained in the step 1) into a rotary granulator for granulation, wherein the equipment parameters comprise the roller rotation speed of 75 ~ 85rpm, the stirring paddle rotation speed of 40 ~ 45rpm and the stirring time of 500 ~ 600s, and then sieving by a 10-mesh sieve;
3) packaging: and (3) packaging the yam bean powder sieved in the step 2) in a packaging bag according to the specification, and sealing to obtain a finished product.
Fresh yam beans are easy to brown in the processing process, and SO is generally used in the traditional brewing powder in the processing process2The color protection is carried out, but the sulfur color protection residue causes toxicity to human bodies, in addition, the yam beans belong to heat-sensitive materials, active substances of the yam beans are easy to denature when the yam beans are heated, so that the nutrition loss is caused, and the sensory quality and the internal quality of the yam bean products are directly influenced, therefore, the sulfur-free color protection technology is adopted in the invention.
The dietary fiber in the yam beans is insoluble in water and high in brittleness, so that the problem can be effectively solved by freezing and crushing, the particle body after crushing is better in liquidity, the particle size after brewing is more uniform, the deterioration phenomenon caused by heating and oxidation during normal-temperature crushing is solved, and meanwhile, the low-temperature crushing is beneficial to inhibiting the premature generation of resistant starch, so that the crushing difficulty is reduced. The particle size of the frozen and crushed granular tissue particles is reduced, which is beneficial to the direct formation of nano particles by resistant starch after gelatinization and cooling of the starch; the subsequent porous starch can adsorb nanometer resistant starch grains and other dietary fibers to form a composite network structure under the action of chitosan. Meanwhile, the flavor substances are embedded in the flavoring by adopting a physical adsorption method, so that the flavor of the raw materials is retained to the maximum extent, and the defect that the traditional product is added with essence is overcome.
Lecithin is a natural substance which can improve the hydrophilicity and hydrophobicity of the surface of an object at the same time, and is a natural nonionic amphoteric surfactant. The yolk is simple and easy to obtain, and is a good natural effective carrier for lecithin. The lecithin in the egg yolk liquid and the starch form a semi-crystalline mass fractal laminated structure after inclusion complex reaction, the compactness is greatly improved, the hydrophilic surface manufactured simultaneously is beneficial to improving the stability, when the powder is contacted with brewing, the liquid can effectively permeate into the powder particles, the whole particle system starts to be effectively degraded, and the solubility is greatly enhanced.
The invention has the following remarkable advantages:
(1) the invention adopts a sulfur-free color protection technology, the effect of the invention is basically equivalent to the color protection effect of sulfur treatment, and the invention is safe, environment-friendly and low in economic cost;
(2) the invention adopts freezing and crushing, solves the deterioration phenomenon caused by heating and oxidation when the dietary fiber in the yam beans is crushed at normal temperature, the fluidity of the particle body after freezing and crushing is better, the particle size dispersion is more uniform after brewing, the particle size of the particle tissue particles after freezing and crushing is reduced, and resistant starch can be directly formed into nano particles after starch gelatinization and cooling;
(3) the invention adopts roller drying, compared with other drying modes, the invention has the advantages that the pre-gelatinization effect is realized, the formation of resistant starch is facilitated, the gelatinization degree of the product can be improved, the reconstitution property of the product is improved, and meanwhile, the roller drying is favorable for increasing the porosity of the product and improving the rehydration property of the product; the resistant starch content of the yam bean powder prepared by the enzyme method-roller drying is greatly improved compared with that of the roller drying method without enzyme debranching treatment, so that the reconstitution property of the yam bean powder is effectively improved, and the yam bean powder has potential physiological functions of improving microbial communities in human colon, promoting the absorption of inorganic salts, promoting the propagation of beneficial bacteria in intestinal tracts and the like;
(4) the flavor substances are embedded in the flavor substances by adopting a physical adsorption method, so that the flavor of the raw materials is retained to the maximum extent, and the defect that the traditional product is added with essence is overcome;
(5) the yam bean powder produced by extrusion granulation has uniform, loose and porous particles, can be swelled and pasted in a short time, has good instant property and wet permeability, and effectively solves the problems of uneven tissue, easy moisture absorption, caking and difficult storage, poor solubility, inconvenient brewing and the like of the traditional whole yam bean powder;
(6) the compound application of the invention adopts the sucralose as the sweetener to replace the sucrose or monosaccharide commonly used in the traditional yam bean powder production process, which not only can effectively improve the sweetness of the product, but also can ensure that no heat is generated in the intestinal tract of the human body, and conforms to the consumption concept of modern people pursuing safe and healthy, sugar-free and low-energy.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
Example 1
A yam bean dietary fiber powder with prebiotics function is prepared from the following raw materials in percentage by weight: 65% of yam bean powder, 19% of maltodextrin, 11% of water and 5% of sucralose after the enzymatic method-roller drying treatment.
The preparation method of the yam bean powder subjected to enzyme method-roller drying treatment specifically comprises the following steps:
1) cleaning: selecting fresh yam beans without germination, rot and deterioration and complete root tubers, and cleaning dirt such as silt on the surface of the fresh yam beans by using a soft brush in running water;
2) peeling: removing rootstocks of the cleaned yam beans by using a multifunctional peeling knife, then completely peeling, removing mechanical damage and spots, and then washing the yam beans by using clear water;
3) slicing: manually slicing the peeled yam beans obtained in the step 2) by using a knife, wherein the slicing thickness is 0.5 cm;
4) color protection: putting the yam beans sliced in the step 3) into a color protection solution, wherein the treatment time is 6 min;
5) primary crushing: putting the yam beans processed in the step 4) into a pulping machine, adding water, stirring and crushing, sieving the obtained yam pulp with a 100-mesh sieve, adding water into the yam beans in the sieve, mixing uniformly, repeatedly sieving for three times, and finally adding deionized water with 2.5 times of volume of the obtained yam beans, and mixing uniformly to obtain the yam beans;
6) freezing and crushing: crushing the yam bean pulp obtained in the step 5) by a freezing crusher at the temperature of-70 ℃, and repeating the operation once;
7) limited enzymolysis-roller drying: adjusting the pH value of the bean potato pulp thawed in the step 6) to 4 by using sodium citrate, acting 8U/g pullulanase at the temperature of 60 ℃ for 4 hours, and then drying by using roller drying equipment;
8) crosslinking and adsorbing: mixing the powder obtained in the step 7) with chitosan and porous starch, adding 60wt% of ethanol solution, stirring and mixing, wherein the mass ratio of the mixed powder to the ethanol is 1:20, then adding sodium bicarbonate into the mixed solution at 50 ℃ to adjust the pH value to 7.4, simultaneously adding 0.04wt% of sodium trimetaphosphate, washing with 4 times of volume of deionized water after centrifugally separating solid matters, and drying in vacuum at 50 ℃ to obtain powder;
9) complexing: adding the powder obtained in the step 8) into 30wt% of diluted egg yolk liquid, wherein the mass ratio of the powder to the diluted egg yolk liquid is 80:20, carrying out three times of homogenization treatment, and carrying out vacuum drying at 50 ℃ to obtain powder;
10) and (3) secondary crushing: and (3) crushing the powder obtained in the step 9) by using a crusher for 10 minutes, and sieving the powder by using a 100-mesh sieve to obtain the uniformly mixed yam bean powder.
The color protection liquid in the step 4) is prepared by compounding 0.2wt% of phytic acid, 0.05wt% of citric acid and 0.1wt% of ascorbic acid.
The conditions of the roller drying treatment in the step 7) are as follows: the surface temperature of the roller was 105 ℃, the rotational speed of the roller was 2rpm, and the feed mass flow was 50 kg/h.
The mass ratio of the powder obtained in the step 7) in the step 8), the chitosan and the porous starch is 7:44: 49.
The first homogenizing treatment conditions in the step 9) are as follows: homogenizing at 95 deg.C under 60 MPa; the second homogenization treatment conditions are as follows: homogenizing at 95 deg.C under 40 MPa; the third homogenization treatment conditions are as follows: homogenizing at 95 deg.C under 20 MPa.
The preparation method of the yam bean dietary fiber powder with the prebiotics function specifically comprises the following steps:
1) blending: uniformly mixing the yam bean powder, maltodextrin, water and sucralose which are subjected to enzyme method-roller drying treatment in proportion;
2) extruding, granulating and sieving: feeding the mixture obtained in the step 1) into a rotary granulator for granulation, wherein the equipment parameters are as follows: the rotating speed of a roller is 75rpm, the rotating speed of a stirring paddle is 40rpm, and the stirring time is 500s, and then the mixture is sieved by a 10-mesh sieve;
3) packaging: and (3) packaging the yam bean powder sieved in the step 2) in a packaging bag according to the specification, and sealing to obtain a finished product.
Example 2
A yam bean dietary fiber powder with prebiotics function is prepared from the following raw materials in percentage by weight: 70% of yam bean powder, 15% of maltodextrin, 10% of water and 5% of sucralose after the enzymatic method-roller drying treatment.
The preparation method of the yam bean powder subjected to enzyme method-roller drying treatment specifically comprises the following steps:
1) cleaning: selecting fresh yam beans without germination, rot and deterioration and complete root tubers, and cleaning dirt such as silt on the surface of the fresh yam beans by using a soft brush in running water;
2) peeling: removing rootstocks of the cleaned yam beans by using a multifunctional peeling knife, then completely peeling, removing mechanical damage and spots, and then washing the yam beans by using clear water;
3) slicing: manually slicing the peeled yam beans obtained in the step 2) by using a knife, wherein the slicing thickness is 0.5 cm;
4) color protection: putting the yam beans sliced in the step 3) into a color protection solution, wherein the treatment time is 8 min;
5) primary crushing: putting the yam beans processed in the step 4) into a pulping machine, adding water, stirring and crushing, sieving the obtained yam pulp with a 100-mesh sieve, adding water into the yam beans in the sieve, mixing uniformly, repeatedly sieving for three times, and finally adding deionized water with 2.5 times of volume of the obtained yam beans, and mixing uniformly to obtain the yam beans;
6) freezing and crushing: crushing the yam bean pulp obtained in the step 5) by a freezing crusher at the temperature of minus 80, and repeating the operation once;
7) limited enzymolysis-roller drying: the pH value of the yam bean pulp thawed in the step 6) is adjusted to 5 by using sodium citrate, 12U/g pullulanase is used for acting for 5 hours at the temperature of 70 ℃, and then drying treatment is carried out by a roller drying device;
8) crosslinking and adsorbing: mixing the powder obtained in the step 7) with chitosan and porous starch, adding 70wt% of ethanol solution, stirring and mixing, wherein the mass ratio of the mixed powder to ethanol is 1:20, then adding sodium bicarbonate into the mixed solution at 55 ℃ to adjust the pH value to 7.7, simultaneously adding 0.05wt% of sodium trimetaphosphate, washing with 4 times of volume of deionized water after centrifugally separating solid matters, and drying in vacuum at 55 ℃ to obtain powder;
9) complexing: adding the powder obtained in the step 8) into 30wt% of diluted egg yolk liquid, wherein the mass ratio of the powder to the diluted egg yolk liquid is 85:15, carrying out three-time homogenization treatment, and carrying out vacuum drying at 55 ℃ to obtain powder;
10) and (3) secondary crushing: and (3) crushing the powder obtained in the step 9) for 5 minutes by using a crusher to obtain the uniformly mixed yam bean powder.
The color protection liquid in the step 4) is prepared by compounding 0.2wt% of phytic acid, 0.05wt% of citric acid and 0.1wt% of ascorbic acid.
The conditions of the roller drying treatment in the step 7) are as follows: the surface temperature of the roller was 115 ℃, the rotational speed of the roller was 4rpm, and the feed mass flow rate was 60 kg/h.
The mass ratio of the powder, the chitosan and the porous starch in the step 8) is 9: 47: 44.
The first homogenizing treatment conditions in the step 9) are as follows: homogenizing at 80 deg.C and 50 MPa; the second homogenization treatment conditions are as follows: homogenizing at 80 deg.C and homogenizing pressure of 35 MPa; the third homogenization treatment conditions are as follows: homogenizing at 80 deg.C under 15 MPa.
The preparation method of the yam bean dietary fiber powder with the prebiotics function specifically comprises the following steps:
1) blending: uniformly mixing the yam bean powder, maltodextrin, water and sucralose which are subjected to enzyme method-roller drying treatment in proportion;
2) extruding, granulating and sieving: feeding the mixture obtained in the step 1) into a rotary granulator for granulation, wherein the equipment parameters are as follows: the rotating speed of the roller is 85rpm, the rotating speed of the stirring paddle is 45rpm, and the stirring time is 600s, and then the mixture is sieved by a 10-mesh sieve;
3) packaging: and (3) packaging the yam bean powder sieved in the step 2) in a packaging bag according to the specification, and sealing to obtain a finished product.
Comparative example 1
Example 1 was repeated except that the conventional sulfur color protecting method was used instead of the sulfur-free color protecting method of step 4), and the color protecting effects of the two methods were as shown in table 1 in comparison with fresh-cut yam beans:
TABLE 1 comparison of the effects of different color-protecting agents
As can be seen from Table 1, the color of the fresh yam beans can be well protected by the sulfur-free color protection method, the color protection effect is not much different from that of the sulfur color protection group, and the safety is higher.
Comparative example 2
Example 1 was repeated except that spray drying was used instead of the drum drying process of step 7), and the effect of the two methods of drying on the quality of the yam bean powder is shown in table 2:
TABLE 2 comparison of the impact of two drying methods on the quality of yam bean powder
As can be seen from Table 2, the potato powder after roller drying has a higher whiteness value, a higher resistant starch content, a lower iodine blue value, and a higher thermal efficiency of roller drying, as compared with spray drying. Therefore, a roller drying method is selected as a drying method of the instant yam bean dietary fiber powder with prebiotics function.
Comparative example 3
Example 1 was repeated except that the limited enzymolysis-drum drying process of step 7) was replaced by a single drum drying process, and the effect of both methods on the flour resistant starch content of the yam bean dietary fiber is shown in table 3:
TABLE 3 comparison of the effects of the two processing techniques on the resistant starch content of the yam bean dietary fiber powder
As can be seen from Table 3, the resistant starch content was effectively increased after debranching by enzymatic hydrolysis.
The instant potato powders of example 1, example 2, comparative example 1, comparative example 2 and comparative example 3 were measured for solubility, stability and dispersibility, respectively, according to the following methods.
Determination of dissolution characteristics: the solubility was determined according to the determination of solubility of infant formula and milk powder (GB/T5413.29-1997) and the formula is shown below:
in the formula:m 1-weighing the dish and the mass of insoluble matter (g);m 2-weighing the dish mass (g);m 3-sample mass (g);
and (3) measuring the stability coefficient: taking 2g sample powder to constant volume to 100mL, centrifuging in a centrifuge of 3000r/min for 20min, diluting the supernatant by 100 times, using distilled water as blank control, and measuring absorbance at 600nmA 1Absorbance at 600nm before centrifugationA 2The ratio of (a) to (b) is the stability coefficient, and the formula is as follows:
and (3) inspecting the dispersibility: 6g of sample powder is taken, 100mL of warm water with the temperature of 55-60 ℃ is added, the mixture is stirred for 10 times clockwise and anticlockwise respectively along the cup wall by a glass rod, and whether floating agglomerates exist or not is observed.
TABLE 4 determination results of solubility, stability and dispersibility of yam bean dietary fiber powder
As can be seen from table 4, after the limited enzymolysis-drum drying process and the extrusion granulation technique are applied to example 1 and example 2, the solubility and stability are slightly reduced, but still maintained at a good level, and the dispersibility effect of each sample is good. After spray drying, the particle size of the particles is greatly increased, but the instant quality of the sample is not influenced. After the freezing and crushing, the roller drying and the complexing technology are combined, the particle size of a sample can be effectively reduced, the surface area of sample particles is increased, and after the yam bean powder contacts with a solution used for soaking, the yam bean powder can be rapidly dispersed and dissolved to form a composite network gel structure, so that the stability of the sample can be enhanced.
The dietary fiber powders of yam bean powder of example 1, example 2, comparative example 1, comparative example 2 and comparative example 3 were subjected to the determination of probiotic content in animal excrements after gastric lavage, respectively, as follows, and the results are shown in table 5.
Experimental animals: the mice are about 8 weeks old, 20 +/-2 g/mouse, the room temperature is kept at 18 ℃, the relative humidity is kept at 50%, the artificial illumination time is kept at 12 hours/day, automatic air draft is carried out, the food, water and disinfection padding are replaced for 1 time every morning, and the mice are fed in cages and observed for 7 days, and the mice can normally eat food and drink water and are brought into experimental mice.
The preparation of the instant powder solution ensures that the gastric lavage amount of each mouse is as follows: 1000mL kg of instant powder-1BW, ensuring that each mouse is gavaged with 0.4mL (calculated according to the weight of 20g of each mouse), feeding the blank group with water with 0.4mL, and refrigerating the solution of the instant powder for gavage at 4 ℃. All mice were fed with basal diets ad libitum, raised in cages, and feces excreted from each mouse were collected daily and frozen for use. The breeding time is 14 days.
And (3) measuring the intestinal flora: in intestinal flora analysis, 0.2g of cecum content of mouse is taken by a sterile method, placed in a sterile vial with glass beads, added with a proper amount of diluent according to a ratio of 1:10, then the vial is placed on a vibrator to be fully vibrated for 0.5min, after homogenization, serial dilution is sequentially carried out by 10 times until 10 times of the dilution is carried out-7. Selection according to selection MediumAt an appropriate dilution, 1mL of the suspension was inoculated, and then cultured aerobically and anaerobically, respectively. Bifidobacterium and Lactobacillus were anaerobically cultured in MRS medium at 37 deg.C for 48 h. Finally, the number of colonies of each bacterium was counted. Bacterial count CFU g per 1g feces-1Number of colonies x dilution factor log CFU g log of bacterial colonies per gram of feces-1And (4) showing.
TABLE 5 sensory evaluation of yam bean dietary fiber powder and determination of probiotic content in mouse feces
As can be seen from Table 5, the limited enzymolysis-drum drying process and the extrusion granulation technique were applied in examples 1 and 2, and the numbers of Bifidobacterium and Lactobacillus were increased, which may be associated with the increased resistant starch content in the powder. In conclusion, the yam bean dietary fiber powder prepared by the process can improve the content of resistant starch and improve the quality characteristic and the nutritional value of the yam bean dietary fiber powder.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (5)
1. A preparation method of yam bean dietary fiber powder with prebiotics function is characterized in that: the yam bean dietary fiber powder is prepared from the following raw materials in percentage by weight: 65-70% of yam bean powder, 15-19% of maltodextrin, 10-11% of water and 5% of sucralose after enzyme method-roller drying treatment, wherein the sum of the weight percentages of the raw materials is 100%;
the preparation method specifically comprises the following steps:
(1) blending: uniformly mixing the yam bean powder, maltodextrin, water and sucralose which are subjected to enzyme method-roller drying treatment in proportion;
(2) extruding, granulating and sieving, namely feeding the mixture obtained in the step 1) into a rotary granulator for granulation, wherein the equipment parameters comprise the roller rotation speed of 75 ~ 85rpm, the stirring paddle rotation speed of 40 ~ 45rpm and the stirring time of 500 ~ 600s, and then sieving by a 10-mesh sieve;
(3) packaging: packaging the yam bean powder sieved in the step 2) in a packaging bag according to the specification, and sealing to obtain a finished product;
the preparation method of the yam bean powder subjected to enzyme method-roller drying treatment specifically comprises the following steps:
1) cleaning: selecting fresh yam beans without germination, rot and deterioration and complete root tubers, and cleaning dirt such as silt on the surface of the fresh yam beans by using a soft brush in running water;
2) Peeling: removing rootstalk with multifunctional paring knife, completely peeling, removing mechanical injury and spots, and removing residue
Washing with clear water;
3) slicing: manually slicing the peeled yam beans obtained in the step 2) by using a knife, wherein the slicing thickness is 0.5 cm;
4) color protection, namely putting the yam beans sliced in the step 3) into color protection liquid, wherein the processing time is 6 ~ 8 min;
5) primary crushing: putting the yam beans processed in the step 4) into a pulping machine, adding water, stirring and crushing, sieving the obtained yam pulp with a 100-mesh sieve, adding water into the yam beans in the sieve, mixing uniformly, repeatedly sieving for three times, and finally adding deionized water with 2.5 times of volume of the obtained yam beans, and mixing uniformly to obtain the yam beans;
6) freezing and crushing: crushing the yam bean pulp obtained in the step 5) by a freezing crusher at the temperature of-80 to-70 ℃, and repeating the operation once;
7) limited enzymolysis-roller drying, namely adjusting the pH of the bean potato pulp thawed in the step 6) to 4 ~ 5 by using sodium citrate, acting the bean potato pulp for 4 ~ 5h by using pullulanase with the concentration of 8 ~ 12U/g at the temperature of 60 ~ 70 ℃, and then drying the bean potato pulp by using roller drying equipment;
8) performing cross-linking adsorption, namely mixing the powder obtained in the step 7) with chitosan and porous starch, adding the mixture into 60-70 wt% of ethanol solution, stirring and mixing, wherein the mass ratio of the mixed powder to the ethanol solution is 1:20, then adding sodium bicarbonate into the mixed solution at 50-55 ℃ to adjust the pH value to 7.4 ~ 7.7.7, simultaneously adding 0.04 ~ 0.05 and 0.05wt% of sodium trimetaphosphate, performing centrifugal separation on solid matters, washing with 4 times of volume of deionized water for three times, and performing vacuum drying at 50-55 ℃ to obtain powder;
9) complexing, namely adding the powder obtained in the step 8) into 30wt% of diluted egg yolk liquid, wherein the mass ratio of the powder to the diluted egg yolk liquid is 80 ~ 85:15 ~ 20, carrying out three times of homogenization treatment, and carrying out vacuum drying at 50-55 ℃ to obtain powder;
10) and (3) secondary crushing: and (3) crushing the powder obtained in the step 9) by using a crusher for 5-10 minutes, and sieving by using a 100-mesh sieve to obtain the uniformly mixed yam bean powder.
2. The preparation method of the yam bean dietary fiber powder with prebiotic function according to claim 1, which is characterized by comprising the following steps: the color protection liquid in the step 4) is prepared by compounding 0.2wt% of phytic acid, 0.05wt% of citric acid and 0.1wt% of ascorbic acid.
3. The method for preparing yam bean dietary fiber powder with prebiotic function according to claim 1, wherein the conditions of the roller drying treatment in the step 7) are that the roller surface temperature is 105 ~ 115 ℃, the roller rotating speed is 2 ~ 4rpm, and the feeding mass flow is 50 ~ 60 kg/h.
4. The preparation method of the yam bean dietary fiber powder with prebiotic function as claimed in claim 1, wherein the mass ratio of the powder, the chitosan and the porous starch in the step 8) is 7 ~ 9:44 ~ 47:44 ~ 49.
5. The preparation method of the yam bean dietary fiber powder with prebiotic function according to claim 1, which is characterized by comprising the following steps: the first homogenizing treatment conditions in the step 9) are as follows: homogenizing at 80-95 ℃ and 50-60 MPa; the second homogenization treatment conditions are as follows: homogenizing at 80-95 ℃ and under the homogenizing pressure of 35-40 MPa; the third homogenization treatment conditions are as follows: and homogenizing at 80-95 ℃ and 15-20 MPa.
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