CN105725127B - Water chestnut dietary fiber powder with prebiotics function and preparation method thereof - Google Patents
Water chestnut dietary fiber powder with prebiotics function and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a water chestnut dietary fiber powder with prebiotics function and a preparation method thereof, fresh water chestnut underground stems are used as raw materials, and the prepared water chestnut powder keeps all dietary fibers of water chestnut and the original flavor of the water chestnut, contains high-resistance starch and has instant solubility and prebiotics effect 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 water chestnut dietary fiber powder, can effectively improve the reconstitution property of the water chestnut powder, increases the fluidity and the solubility, improves the content of resistant starch in the product, and has obvious functions of adjusting the intestinal microecological balance and improving the gastrointestinal tract. 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 water chestnut dietary fiber powder with a prebiotics function and a preparation method thereof.
Background
Water chestnut, also called chufa, is the underground corm of perennial plant chufa of Cyperaceae, is native to India, is the place where water chestnut is most produced in China, takes Guangxi Guilin water chestnut as the best quality, and is famous for a long time. The water chestnut contains rich protein, dietary fiber, vitamin C, calcium, iron and other mineral elements, has higher nutritional and medicinal values, and according to chemical determination, the edible part of the water chestnut contains 1.5% of protein, 0.1% of fat, 18% of carbohydrate, 26% of starch and about 3.5% of crude fiber; recorded in Ben Cao gang mu, Chufa can quench thirst, warm middle-jiao and replenish qi, remove danshi, dispel wind-toxin and remove excess heat in chest. It has the effects of improving eyesight, eliminating jaundice, promoting appetite, and clearing away toxic materials. Treat diaphragmatic qi, promote digestion and reduce copper. For metrorrhagia, remove poison parasitic tympanties. England researchers find that water chestnut contains water chestnut essence which has a certain inhibiting effect on staphylococcus aureus, escherichia coli, aerobacter aerogenes and pseudomonas aeruginosa and also has a certain effect on reducing blood pressure and preventing and treating tumors. Starch and dietary fiber in the water chestnut carbohydrate have a large proportion. The water chestnut fruit has thin skin, tender meat, sufficient water content, fresh sweet without residue, and crisp and delicious taste, can be used for cooking vegetables and fresh fruits, and can be made into water chestnut cake, water chestnut juice, water chestnut powder and other products.
In the production process of the water chestnut powder, hot air drying is generally adopted, 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 migration rate of moisture from the inside to the surface and relieving the damage of heat to the color and the flavor of the starch material.
The water chestnut starch 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 water chestnut powder can effectively improve the reconstitution property of the water chestnut powder, improve the content of resistant starch in the product and produce the water chestnut dietary fiber powder with high content of the resistant starch.
The water chestnut powder produced by the traditional hot air drying has the defects of uneven tissue, easy moisture absorption, caking, difficult storage, poor solubility, inconvenient brewing and the like. Shuoshi thesis 'production, quality and application research of whole water chestnut flour' (in yaoshi, university of Anhui agriculture, 2013) and invention patent 'a low-calorie water chestnut fiber nutrition tablet and preparation process thereof' (patent number: 02151189.6), 'a preparation method of nutrition water chestnut flour' (patent number: 200610016365.9), 'a water chestnut instant powder and preparation method thereof' (patent number: 201310434432.9), 'a preparation method of water chestnut flour' (patent number: 201210207464.0), 'a preparation method of nutrition water chestnut flour' (patent number: 200610016365.9), 'a water chestnut flour for relieving exterior syndrome and dispelling cold and a preparation method thereof' (application number: 201210585440.9), 'a water chestnut flour and a preparation method thereof for regulating dyspepsia' (application number: 201210584510.9), 'a water chestnut flour for clearing liver and tonifying lung and a preparation method thereof' (application number: 201210584839.5), 'a health care application number: 201410246328)' a water chestnut flour and a preparation method thereof, An instant water chestnut flour and a preparation method thereof (patent number: 201310616889.1) are characterized in that water chestnut flour is matched with nutritional food materials or medicinal materials for eating, so that the deficiency of nutritional elements of single food is made up, and water chestnut flour with a nutritional or health-care function is produced. The invention discloses a preparation method of water chestnut residue dietary fiber rich in resistant starch (patent number: 201410159587.0), which converts digestible starch in water chestnut residue into resistant starch through technical synergistic effects of high-humidity hot-pressing branch splitting, microwave acid splitting crosslinking, low-temperature refrigeration slow retrogradation and enzymolysis purification, and prepares the water chestnut residue dietary fiber rich in the resistant starch without changing the edibility of water chestnut powder.
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 water chestnut dietary fiber with prebiotic function and the preparation method thereof aiming at the defects and problems existing in the prior processing technology, and the water chestnut dietary fiber powder product with good flavor, good instant property, convenient brewing and high nutritive value is produced.
In order to achieve the purpose, the invention adopts the following technical scheme:
a water chestnut dietary fiber powder with prebiotics function is prepared from the following raw materials in percentage by weight: 62-67% of water chestnut flour, 17-21% of maltodextrin, 11-12% of water and 5% of sucralose, wherein the sum of the weight percentages of the raw materials is 100%.
The preparation method of the water chestnut powder subjected to enzyme method-roller drying treatment specifically comprises the following steps:
1) cleaning: selecting fresh horseshoes without rotting, deterioration, severe mechanical damage and complete corms, and cleaning dirt such as silt and the like on the surfaces of the horseshoes in running water by using a soft brush;
2) peeling: completely peeling the cleaned water chestnut by using a multifunctional peeling knife, completely removing mechanical damage and spots, and then washing the water chestnut by using clear water;
3) slicing: manually slicing the peeled water chestnut obtained in the step 2) by using a knife, wherein the slicing thickness is 0.5 cm;
4) color protection, namely immediately soaking the water chestnut slices obtained in the step 3) into color protection liquid for 7 ~ 9 min;
5) primary crushing: putting the water chestnut slices treated in the step 4) into a pulping machine, adding water, stirring and crushing, sieving the obtained water chestnut pulp with a 100-mesh sieve, adding water into the water chestnut mud in the sieve, uniformly mixing, repeatedly sieving for three times, and finally adding 2.5 times of volume of deionized water into the obtained water chestnut mud, and uniformly mixing to obtain the water chestnut pulp;
6) freezing and crushing: crushing the water chestnut pulp obtained in the step 5) by a freezing crusher at the temperature of-85 to-75 ℃, and repeating the whole crushing process once;
7) limited enzymolysis-roller drying, which is to adjust the pH of the water chestnut pulp thawed in the step 6) to 4 ~ 5 by using sodium citrate, react with pullulanase of 8 ~ 12U/g at the temperature of 60 ~ 70 ℃ for 5 ~ 6h, and then carry out drying treatment by 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 7.2 ~ 7.5.5, simultaneously adding 0.06 ~ 0.07.07 wt% 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 70 ~ 75:25 ~ 30, 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 water chestnut powder.
The color protection liquid in the step 4) is prepared by compounding 0.15wt% of phytic acid, 0.1wt% of citric acid and 0.3wt% of ascorbic acid.
The conditions of the drum drying treatment in step 7) were that the drum surface temperature was 110 ~ 120 ℃, the drum speed was 1 ~ 3rpm, and the feed mass flow rate was 40 ~ 50 kg/h.
The mass ratio of the powder, the chitosan and the porous starch in the step 8) is 3 ~ 5:50 ~ 52:43 ~ 47.
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 water chestnut dietary fiber powder with prebiotics function specifically comprises the following steps:
1) blending: uniformly mixing water chestnut 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 rotating speed of 70 ~ 80rpm, the stirring paddle rotating speed of 35 ~ 40rpm and the stirring time of 700 ~ 800s, and then sieving by a 10-mesh sieve;
3) packaging: and (3) packaging the water chestnut powder sieved in the step 2) in a packaging bag according to the specification, and sealing to obtain a finished product.
Fresh water chestnut is easy to brown in the processing process, and the traditional water chestnut powder generally uses SO in the processing process2Color protection is carried out, but sulfur residue can cause harm to human health. In addition, the water chestnut belongs to a heat-sensitive material, and active substances of the water chestnut are easy to denature when the water chestnut is heated, so that nutrition loss is caused, and the sensory quality and the internal quality of a water chestnut product are directly influenced.
The dietary fiber in the water chestnut 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 color protection effect of the invention is basically equivalent to the 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 water chestnut is crushed at normal temperature, and the low-temperature crushing is beneficial to inhibiting the premature generation of resistant starch, thereby reducing the crushing difficulty;
(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 content of resistant starch in the water chestnut powder prepared by the enzyme method-roller drying is greatly improved compared with that of the water chestnut powder prepared by the roller drying without enzyme debranching treatment, so that the reconstitution property of the water chestnut powder is effectively improved, and the water chestnut powder has potential physiological functions of improving microbial communities in human colon, promoting the absorption of inorganic salt, 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 water chestnut 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, agglomeration and difficult storage, poor solubility, inconvenient brewing and the like of the traditional water chestnut powder;
(6) the compound application of the invention adopts the sucralose as a sweetener to replace sucrose or monosaccharide commonly used in the traditional water chestnut 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 a 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 water chestnut dietary fiber powder with prebiotics function is prepared from the following raw materials in percentage by weight: enzyme method-roller drying treated water chestnut powder 62%, maltodextrin 21%, water 12% and sucralose 5%.
The preparation method of the water chestnut powder subjected to enzyme method-roller drying treatment specifically comprises the following steps:
1) cleaning: selecting fresh horseshoes without rotting, deterioration, severe mechanical damage and complete corms, and cleaning dirt such as silt and the like on the surfaces of the horseshoes in running water by using a soft brush;
2) peeling: completely peeling the cleaned water chestnut by using a multifunctional peeling knife, completely removing mechanical damage and spots, and then washing the water chestnut by using clear water;
3) slicing: manually slicing the peeled water chestnut obtained in the step 2) by using a knife, wherein the slicing thickness is 0.5 cm;
4) color protection: immediately immersing the water chestnut slices obtained in the step 3) into a color protection solution, wherein the treatment time is 7 min;
5) primary crushing: putting the water chestnut slices treated in the step 4) into a pulping machine, adding water, stirring and crushing, sieving the obtained water chestnut pulp with a 100-mesh sieve, adding water into the water chestnut mud in the sieve, uniformly mixing, repeatedly sieving for three times, and finally adding 2.5 times of volume of deionized water into the obtained water chestnut mud, and uniformly mixing to obtain the water chestnut pulp;
6) freezing and crushing: crushing the water chestnut pulp obtained in the step 5) by a freezing crusher at the temperature of-75 ℃, and repeating the whole crushing process once;
7) limited enzymolysis-roller drying: adjusting the pH value of the water chestnut pulp thawed in the step 6) to 4 by using sodium citrate, acting 8U/g pullulanase at the temperature of 60 ℃ for 5 hours, and then performing drying treatment by a roller drying device;
8) crosslinking and adsorbing: mixing the powder obtained in the step 7) with chitosan and porous starch, adding the mixture into 60wt% 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 ℃ to adjust the pH value to 7.2, simultaneously adding 0.06wt% of sodium trimetaphosphate, washing the mixture with 4 times of volume of deionized water for three times after centrifugally separating solid matters, and drying the mixture 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 70:30, 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 water chestnut powder with the particle size and uniform mixing.
The color protection liquid in the step 4) is prepared by compounding 0.15wt% of phytic acid, 0.1wt% of citric acid and 0.3wt% of ascorbic acid.
The conditions of the roller drying treatment in the step 7) are as follows: the surface temperature of the roller is 110 ℃, the rotating speed of the roller is 1rpm, and the feeding mass flow is 40 kg/h.
The mass ratio of the powder, the chitosan and the porous starch in the step 8) is 3:50: 47.
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 water chestnut dietary fiber powder with prebiotics function specifically comprises the following steps:
1) blending: uniformly mixing water chestnut 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 70rpm, the rotating speed of the stirring paddle is 35rpm, the stirring time is 700s, and then the mixture is sieved by a 10-mesh sieve;
3) packaging: and (3) packaging the water chestnut powder sieved in the step 2) in a packaging bag according to the specification, and sealing to obtain a finished product.
Example 2
A water chestnut dietary fiber powder with prebiotics function is prepared from the following raw materials in percentage by weight: enzyme method-67% of water chestnut flour after roller drying treatment, 17% of maltodextrin, 11% of water and 5% of sucralose.
The preparation method of the water chestnut powder subjected to enzyme method-roller drying treatment specifically comprises the following steps:
1) cleaning: selecting fresh horseshoes without rotting, deterioration, severe mechanical damage and complete corms, and cleaning dirt such as silt and the like on the surfaces of the horseshoes in running water by using a soft brush;
2) peeling: completely peeling the cleaned water chestnut by using a multifunctional peeling knife, completely removing mechanical damage and spots, and then washing the water chestnut by using clear water;
3) slicing: manually slicing the peeled water chestnut obtained in the step 2) by using a knife, wherein the slicing thickness is 0.5 cm;
4) color protection: immediately immersing the water chestnut slices obtained in the step 3) into a color protection solution, wherein the treatment time is 9 min;
5) primary crushing: putting the water chestnut slices treated in the step 4) into a pulping machine, adding water, stirring and crushing, sieving the obtained water chestnut pulp with a 100-mesh sieve, adding water into the water chestnut mud in the sieve, uniformly mixing, repeatedly sieving for three times, and finally adding 2.5 times of volume of deionized water into the obtained water chestnut mud, and uniformly mixing to obtain the water chestnut pulp;
6) freezing and crushing: crushing the water chestnut pulp obtained in the step 5) by a freezing crusher at the temperature of-85 ℃, and repeating the whole crushing process once;
7) limited enzymolysis-roller drying: adjusting the pH value of the water chestnut pulp thawed in the step 6) to 5 by using sodium citrate, acting 12U/g pullulanase for 6 hours at the temperature of 70 ℃, and then performing drying treatment by a roller drying device;
8) crosslinking and adsorbing: mixing the powder obtained in the step 7) with chitosan and porous starch, adding the mixture into 70wt% 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 55 ℃ to adjust the pH value to 7.5, simultaneously adding 0.07wt% of sodium trimetaphosphate, washing the mixture for three times by using 4 times of volume of deionized water after centrifugally separating solid matters, and drying the mixture 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 75:25, carrying out three times of 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, and sieving the crushed powder by using a 100-mesh sieve to obtain the water chestnut powder with uniformly mixed particle sizes.
The color protection liquid in the step 4) is prepared by compounding 0.15wt% of phytic acid, 0.1wt% of citric acid and 0.3wt% of ascorbic acid.
The conditions of the roller drying treatment in the step 7) are as follows: the surface temperature of the roller is 120 ℃, the rotating speed of the roller is 3rpm, and the feeding mass flow is 50 kg/h.
The mass ratio of the powder, the chitosan and the porous starch in the step 8) is 5:52: 43.
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 water chestnut dietary fiber powder with prebiotics function specifically comprises the following steps:
1) blending: uniformly mixing water chestnut 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 80rpm, the rotating speed of the stirring paddle is 40rpm, the stirring time is 800s, and then the mixture is sieved by a 10-mesh sieve;
3) packaging: and (3) packaging the water chestnut 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 both methods were as shown in table 1 in comparison with fresh water chestnut slices:
TABLE 1 comparison of the effects of different color-protecting agents
As can be seen from Table 1, the color of the fresh water chestnut slices can be well protected by adopting a sulfur-free color protection method, the color protection effect is not much different from that of a 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 both methods on the quality of the horse hoof dietary fiber powder is shown in table 2:
TABLE 2 comparison of the impact of the two drying methods on the quality of the dietary fiber powder of water chestnut
As can be seen from table 2, the water chestnut dietary fiber powder after drum drying has a higher whiteness value, a higher resistant starch content, a lower iodine blue value, and a higher thermal efficiency of drum drying, compared to spray drying. Therefore, a roller drying method is selected as a drying method of the water chestnut dietary fiber powder with prebiotic 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 resistant starch content of the whole water chestnut dietary fiber powder is shown in table 3:
TABLE 3 comparison of the effects of the two processing techniques on the resistant starch content of dietary fiber powder from Water chestnut
As can be seen from Table 3, the resistant starch content was effectively increased after debranching by enzymatic hydrolysis.
The water chestnut dietary fiber 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 of solubility, stability and dispersibility of dietary fiber powder from water chestnut
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 the sample can be effectively reduced, and the surface area of the sample particles is increased. The water chestnut dietary fiber powder can be rapidly dispersed and dissolved after contacting with a solution used for soaking to form a composite network gel structure, so that the stability of a sample is enhanced.
The horse hoof dietary fiber powders 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 ofThe mice freely eat basic daily ration, are raised in cages, and excrement excreted by each mouse is collected every day and is frozen for later 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. 1mL of the culture medium was inoculated at a suitable dilution, and then aerobic and anaerobic cultures were carried out, 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 horse hoof 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 water chestnut 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 water chestnut 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 water chestnut dietary fiber powder with prebiotics function is characterized in that: the water chestnut dietary fiber powder is prepared from the following raw materials in percentage by weight: 62-67% of water chestnut flour, 17-21% of maltodextrin, 11-12% of water and 5% of sucralose, 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 water chestnut 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 rotating speed of 70 ~ 80rpm, the stirring paddle rotating speed of 35 ~ 40rpm and the stirring time of 700 ~ 800s, and then sieving by a 10-mesh sieve;
(3) packaging: packaging the water chestnut 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 water chestnut powder subjected to enzyme method-roller drying treatment specifically comprises the following steps:
1) cleaning: selecting fresh horseshoes without rotting, deterioration, severe mechanical damage and complete corms, and cleaning dirt such as silt and the like on the surfaces of the horseshoes in running water by using a soft brush;
2) peeling: completely peeling the cleaned water chestnut by using a multifunctional peeling knife, completely removing mechanical damage and spots, and then washing the water chestnut by using clear water;
3) slicing: manually slicing the peeled water chestnut obtained in the step 2) by using a knife, wherein the slicing thickness is 0.5 cm;
4) color protection, namely immediately soaking the water chestnut slices obtained in the step 3) into color protection liquid for 7 ~ 9 min;
5) primary crushing: putting the water chestnut slices treated in the step 4) into a pulping machine, adding water, stirring and crushing, sieving the obtained water chestnut pulp with a 100-mesh sieve, adding water into the water chestnut mud in the sieve, uniformly mixing, repeatedly sieving for three times, and finally adding 2.5 times of volume of deionized water into the obtained water chestnut mud, and uniformly mixing to obtain the water chestnut pulp;
6) freezing and crushing: crushing the water chestnut pulp obtained in the step 5) by a freezing crusher at the temperature of-85 to-75 ℃, and repeating the whole crushing process once;
7) limited enzymolysis-roller drying, which is to adjust the pH of the water chestnut pulp thawed in the step 6) to 4 ~ 5 by using sodium citrate, react with pullulanase of 8 ~ 12U/g at the temperature of 60 ~ 70 ℃ for 5 ~ 6h, and then carry out drying treatment by 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 7.2 ~ 7.5.5, simultaneously adding 0.06 ~ 0.07.07 wt% 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 70 ~ 75:25 ~ 30, 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 water chestnut powder.
2. The preparation method of the water chestnut dietary fiber powder with prebiotic function according to claim 1, characterized in that: the color protection liquid in the step 4) is prepared by compounding 0.15wt% of phytic acid, 0.1wt% of citric acid and 0.3wt% of ascorbic acid.
3. The preparation method of the water chestnut dietary fiber powder with prebiotic function according to claim 1, wherein the conditions of the drum drying treatment in the step 7) are that the drum surface temperature is 110 ~ 120 ℃, the drum rotating speed is 1 ~ 3rpm, and the feeding mass flow is 40 ~ 50 kg/h.
4. The preparation method of the water chestnut dietary fiber powder with prebiotic function according to claim 1, wherein the mass ratio of the powder, the chitosan and the porous starch in the step 8) is 3 ~ 5:50 ~ 52:43 ~ 47.
5. The preparation method of the water chestnut dietary fiber powder with prebiotic function according to claim 1, characterized in that: 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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