CN107048252A - A kind of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder and preparation method thereof - Google Patents
A kind of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder and preparation method thereof, color stabilizer is used as using Vc and citric acid, Chinese chestnut after color protection is rinsed into the mashing that adds water, and add embedding wall material after adding alpha amylase and Pullulanase progress enzymolysis processing, high-shear emulsifying processing is carried out, rice-chestnut powder is spray-dried to obtain；The white fungus for selecting quality better rejects brown root, carries out ultramicro grinding and handles to obtain white fungus powder；From the soybean dietary fiber after filtering, it is freeze-dried, ultramicro grinding obtains soy bean edible fiber powder；Gained white fungus powder, rice-chestnut powder, soy bean edible fiber powder and commercially available kudzu-vine root powder are subjected to science compounding in proportion and produce Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder.The present invention not only delicate mouthfeel, nutritious, but also the nutritional ingredient containing white fungus, it is also complete to retain the fragrance and local flavor of Chinese chestnut, and discarded soybean dietary fiber is re-used, nutritive value and economic value are higher, promote digestion, promote excretion.
Description
Technical field
Sought the invention belongs to the Development Techniques field of health food, more particularly to a kind of Chinese chestnut white fungus root of kudzu vine high dietary-fiber
Support meal replacement powder and preparation method thereof.
Background technology
With the improvement of living standards, the intake of substantial amounts of high protein, high fat and high sugar food, causes body metabolism disorderly
Disorderly, overnutrition, produces the diseases such as diabetes, high fat of blood, obesity in succession, it would be highly desirable to develops high dietary-fiber and promotes enteron aisle digestion to inhale
The meal replacing food of receipts.The prescription of majority nutritional meal replacement product not Jing Guo science, rests on simple compounding and utilizes at present, it is impossible to
Play effective for meal effect.Meal nutrient powder of many generations has that nutritional ingredient ratio is unbalanced, products taste is coarse, local flavor at present
The problems such as not good and alimentary health-care function is not protruded.
The content of the invention
It is an object of the invention to provide a kind of Chinese chestnut white fungus kudzu root nutrient meal replacement powder and preparation method thereof, it is intended to solves generation
Meal nutrient powder nutritional ingredient ratio it is unbalanced, products taste is coarse, have a poor flavour and alimentary health-care function not protrude the problems such as.
The present invention is achieved in that a kind of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder, the Chinese chestnut white fungus
Root of kudzu vine high dietary-fiber nutritional meal replacement powder each component is made up of Chinese chestnut, white fungus, soybean dietary fiber and kudzu-vine root powder；Each component presses matter
Amount ratio is：Rice-chestnut powder: white fungus powder: soy bean edible fiber powder: kudzu-vine root powder=35~45: 25~35: 10~20: 10~20.
Another object of the present invention is to provide a kind of preparation method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder,
The preparation method of the Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder comprises the following steps：
Step one, using Vc and citric acid as color stabilizer, color protection is carried out to Chinese chestnut, the Chinese chestnut rinsing after color protection is added water and beaten
Slurry, and enzyme addition embedding wall material of being gone out after alpha-amylase and Pullulanase progress enzymolysis processing, enzymolysis is added, carry out high-shear emulsifying
Processing, rice-chestnut powder is produced by spray drying；
Step 2, the white fungus for selecting quality better rejects brown root, carries out ultramicro grinding processing and produces white fungus powder；
Step 3, from the discarded soybean dietary fiber made after bean curd or soya-bean milk filtering, soybean dietary fiber is carried out
Freeze-drying, carries out ultramicro grinding after drying and produces soy bean edible fiber powder；
Step 4：Gained rice-chestnut powder, white fungus powder, soy bean edible fiber powder and kudzu-vine root powder are pressed into rice-chestnut powder: white fungus powder: soybean
Food fibre powder: kudzu-vine root powder=35~45: 25~35: 10~20: 10~20 mass ratios are compounded, produce Chinese chestnut white fungus Pueraria lobota
Root nutritional meal replacement powder.
Further, in step one, using 0.3% Vc and 0.3% citric acid as color stabilizer, the color protection time be 10~
30min。
Further, in step one, described alpha-amylase and Pullulanase addition is separately added into 0.5%~1.5%
3000U/g alpha-amylases and 0.5%~1.5% 5000U/g Pullulanases, digest 1h~3h under the conditions of 65 DEG C.
Further, in step one, described embedding wall material is maltodextrin, addition for Chinese chestnut after enzymolysis starch 20%~
25%.
Further, in step one, shear rate is 10000r/min~14000r/min in the high-shear emulsifying processing,
Emulsification times are 8min~12min.
Further, in step 2, the described white fungus powder powder diameter after ultramicro grinding is handled is less than 20 μm.
Further, in step 3, described soy bean edible fiber powder is the soybean dietary fiber Jing Guo freeze-drying process
Powder, and carry out after superfine communication technique processing powder diameter and be less than 20 μm.
Another object of the present invention is to provide a kind of edible side of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder
Method, the eating method of the Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder is：From 25-30 times of water, 80 DEG C of -85 DEG C of leachings
5-8min is steeped, white fungus powder and soybean dietary fiber is quickly fully risen molten, so that ensure that eating mouth feel is dense smooth, thick flavor
It is strongly fragrant.
The present invention passes through advanced food processing skill using Chinese chestnut, white fungus, soy bean edible fiber powder and the root of kudzu vine as primary raw material
Art (Controlled-enzymatic Hydrolysis joint high-shear emulsifying technology) and scientific composition, also ensure that mouthfeel nutritious while, carry significantly
The high local flavor of meal replacing food, develops a kind of reconstituted food that facilitates of high dietary-fiber, dietary fiber content reaches 45-
55%, not only color and luster is good, delicate mouthfeel, rich in nutrition, and with good brew and stability, add certain temperature
Water can rapidly dissolve and keep stable, occur without lamination, be a kind of nutraceutical of instant edible.And improve soybean
The utilization rate of nutriment in dietary fiber, and the environmental pollution caused by discarded soybean dietary fiber is solved, realize
The cyclic utilization of waste, meets current environmental protection concept and the strategy of sustainable development.
Brief description of the drawings
Fig. 1 is Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder, preparation method thereof flow provided in an embodiment of the present invention
Figure；
Fig. 2 is the change curve of color protection time provided in an embodiment of the present invention and Δ E* values；
Fig. 3 is the change curve of enzymolysis time provided in an embodiment of the present invention and flour extraction；
Fig. 4 is the change curve of high-shear emulsifying rotating speed provided in an embodiment of the present invention and flour extraction；
Fig. 5 is the change curve of high-shear emulsifying time provided in an embodiment of the present invention and flour extraction.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The application principle of the present invention is described in detail below in conjunction with the accompanying drawings.
Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder provided in an embodiment of the present invention, the Chinese chestnut white fungus root of kudzu vine is high
Dietary fiber nutrient meal replacement powder each component is made up of Chinese chestnut, white fungus, soybean dietary fiber and kudzu-vine root powder；Each component example in mass ratio
For：Rice-chestnut powder: white fungus powder: soy bean edible fiber powder: kudzu-vine root powder=35~45: 25~35: 10~20: 1.0~20.
As shown in figure 1, the preparation side of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder provided in an embodiment of the present invention
Method, comprises the following steps：
S101：Using Vc and citric acid as color stabilizer, color protection is carried out to Chinese chestnut, the Chinese chestnut rinsing after color protection is added water and beaten
Slurry, and enzyme addition embedding wall material of being gone out after alpha-amylase and Pullulanase progress enzymolysis processing, enzymolysis is added, carry out high-shear emulsifying
Processing, rice-chestnut powder is produced by spray drying；
S102：The white fungus for selecting quality better rejects brown root, carries out ultramicro grinding processing and produces white fungus powder；
S103：From the discarded soybean dietary fiber made after bean curd or soya-bean milk filtering, soybean dietary fiber is carried out cold
It is lyophilized dry, carry out ultramicro grinding after drying and produce soy bean edible fiber powder；
S104：Gained rice-chestnut powder, white fungus powder, soy bean edible fiber powder and kudzu-vine root powder are pressed into rice-chestnut powder: white fungus powder: soybean meals
Food fiber powder: kudzu-vine root powder=35~45: 25~~35: 10~20: 10~20 mass ratio compounded, produce Chinese chestnut white fungus Pueraria lobota
Root nutritional meal replacement powder.
In step one, using 0.3% Vc and 0.3% citric acid as color stabilizer, the color protection time is 10~30min.
In step one, described alpha-amylase and Pullulanase addition is separately added into 0.5%~1.5% 3000U/g
Alpha-amylase and 0.5%~1.5% 5000U/g Pullulanases, digest 1h~3h under the conditions of 65 DEG C.
In step one, described embedding wall material is maltodextrin, and addition is 20%~25% of Chinese chestnut slurry after enzymolysis.
In step one, shear rate is 10000r/min~14000r/min in the high-shear emulsifying processing, during emulsification
Between be 8min~12min.
In step 2, the described white fungus powder powder diameter after ultramicro grinding is handled is less than 20~30 μm.
In step 3, described soy bean edible fiber powder is the soy bean edible fiber powder Jing Guo freeze-drying process, is gone forward side by side
Powder diameter is less than 20~30 μm after the processing of row superfine communication technique.
The embodiment of the present invention provides a kind of eating method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder, is：
The application principle of the present invention is further described with reference to specific embodiment.
Embodiment 1：
(1) Chinese chestnut of quality better, shelling and coat-eliminating are selected；
(2) using 0.3% Vc and 0.3% citric acid as color stabilizer, the color protection time is 20min in boiling water bath；
(3) by after color protection Chinese chestnut rinse, add 10 times water mashing, and add 1.0% 3000U/g alpha-amylases and
1.0% 5000U/g Pullulanases digest 2h under the conditions of 65 DEG C；
(3) 85 DEG C of enzyme 10min that go out of heating are carried out after digesting, are down to after room temperature, example adds 20% embedding wall in mass ratio
Material maltodextrin；
(4) high-shear emulsifying handles 8min under the conditions of 13000r/min, is spray-dried after emulsification, produces Chinese chestnut speed
Molten powder；
(5) white fungus for selecting quality better rejects brown root, carries out ultramicro grinding processing and produces white fungus powder；
(6) from the discarded soybean dietary fiber made after bean curd or soya-bean milk filtering, soybean dietary fiber is freezed
Dry, carrying out ultramicro grinding after drying produces soy bean edible fiber powder；
(7) gained rice-chestnut powder, white fungus powder, soy bean edible fiber powder and commercially available kudzu-vine root powder are subjected to science compounding in proportion,
Compounding mass ratio is：Rice-chestnut powder: white fungus powder: soy bean edible fiber powder: kudzu-vine root powder=35: 35: 15: 15, produce a kind of Chinese chestnut
White fungus kudzu root nutrient meal replacement powder.
Embodiment 2：
(1) Chinese chestnut of quality better, shelling and coat-eliminating are selected；
(2) using 0.3% Vc and 0.3% citric acid as color stabilizer, the color protection time is 25min in boiling water bath；
(3) by after color protection Chinese chestnut rinse, add 10 times water mashing, and add 1.0% 3000U/g alpha-amylases and
1.0% 5000U/g Pullulanases, 2h is digested under the conditions of 65 DEG C；
(3) 85 DEG C of enzyme 10min that go out of heating are carried out after digesting, it is down to after room temperature, example adds 25% embedding wall in mass ratio
Material maltodextrin；
(4) high-shear emulsifying handles 10min under the conditions of 13000r/min, is spray-dried after emulsification, produces Chinese chestnut
Powder；
(5) white fungus for selecting quality better rejects brown root, carries out ultramicro grinding processing and produces white fungus powder；
(6) from the discarded soybean dietary fiber made after bean curd or soya-bean milk filtering, soybean dietary fiber is freezed
Dry, carrying out ultramicro grinding after drying produces soy bean edible fiber powder；
(7) gained rice-chestnut powder, white fungus powder, soy bean edible fiber powder and commercially available kudzu-vine root powder are subjected to science compounding in proportion,
Compounding mass ratio is：Rice-chestnut powder: white fungus powder: soy bean edible fiber powder: kudzu-vine root powder=45: 25: 20: 10, produce a kind of Chinese chestnut
White fungus kudzu root nutrient meal replacement powder.
The application effect of the present invention is explained in detail with reference to sensory evaluation and related experiment
In order to obtain more preferable invention product, by optimizing the key technology in the present invention, different technology conditions knot is designed
The method for closing sensory evaluation determines optimal case study on implementation, and specific method is as follows：30 are selected in the more place of mobile population at random
People carries out sensory evaluation analysis to this product, it is determined that most suitable baking condition and high-shear emulsifying condition, table one are sensory evaluation mark
It is accurate.
Table one：Sensory evaluation standard
In order to which further present invention is described, with reference to following contrast test, to cause the present invention's above-mentioned excellent
Point becomes apparent from and clearly.
First, material：
Main material：Chinese chestnut, white fungus, soybean dietary fiber, kudzu-vine root powder, Vc, citric acid, maltodextrin etc..
2nd, instrument：
Refiner, high-shear emulsion machine, micronizer, spray dryer, freeze drier etc..
3rd, specific implementation method method：
1st, the optimization of Chinese chestnut color protection time：Pass through early stage preliminary experiment, it has been determined that 0.3% Vc and 0.3% citric acid is made
For color stabilizer best results, further optimization is done to the color protection time of Chinese chestnut herein.It is rapid after Chinese chestnut is shelled to pour into containing shield
In the boiling water bath of toner, color protection 10,15,20,25 and 30min are distinguished to Chinese chestnut, its total color difference (Δ E* values) is determined.Total color difference
(Δ E* values) refers to difference of two colors on color perception, and the smaller aberration that represents of Δ E* values is smaller, otherwise bigger.
2nd, the optimization of Chinese chestnut enzymolysis time：1.0% 3000U/g alpha-amylases and 1.0% are separately added into after color protection
5000U/g Pullulanases, 0.5,1.0,1.5,2.0,2.5 and 3.0h is digested under the conditions of 65 DEG C, evaluation shield is carried out with yield
The color time.
3rd, the optimization of high-shear emulsifying condition：High-shear emulsifying parameter is determined to be spray-dried flour extraction as normative reference,
Single factor test condition is：Between when treated be 5min when, high-shear emulsion machine rotating speed be 8000,10000,12000,14000,
16000、18000r/min；When high-shear emulsion machine rotating speed be 10000r/min when, processing time be 5,6,7,8,9,10min.
4th, the determination of maltodextrin addition：It is 10%, 15%, 20%, 25%, 30% work to select maltodextrin addition
Single factor test contrast test, it is determined that suitable addition.Spray effect is main to carry out overall merit from wall built-up degree and yield.
5th, the optimization of meal replacement powder each component ratio：Do L9 (34) orthogonal test and determine optimum compound proportion example.Factor and level
Table is shown in Table two：
Table two：Principal element water-glass
4th, result：
1st, the optimization of Chinese chestnut color protection time：
From figure 2 it can be seen that when the color protection time is 15min, browning degree is maximum (Δ E* values are 13), when color protection
Between be 25min (Δ E* values are 3.9) and 30min (Δ E* values are 3.8) be effect of color protection preferably, browning degree is minimum, and synthesis is examined
Consider, be the most suitable color protection time when selection color protection time is 25min.
2nd, the optimization of Chinese chestnut enzymolysis time：
From figure 3, it can be seen that changing when enzymolysis time is in 0.5h to 2.0h with the increase flour extraction of enzymolysis time
Larger, in 2.0h, flour extraction is maximum, little with the increase flour extraction increasing degree of enzymolysis time afterwards, considers, selects
It is that 2.0h is optimal enzymolysis time with enzymolysis time.
3rd, the optimization of high-shear emulsifying condition：
From figure 2 it can be seen that before high-shear emulsifying rotating speed is 14000r/min, with the increase flour extraction of rotating speed
Rate increasing degree is very big, but after high-shear emulsifying rotating speed is 14000r/min, the increase flour extraction rate change of rotating speed therewith
Less, it is considered to cost, it is final to determine that high-shear emulsifying rotating speed is 14000r/min；
As can be seen from Figure 3 when the high-shear emulsifying time be 8min before, increase over time cherry squeeze the juice rate increasing
Plus amplitude is very big, but after 8min, the increase cherry of time squeezes the juice rate change less therewith, it is considered to cost, final to determine height
The emulsification pretreatment time is 8min.
4th, the determination of maltodextrin addition：
Table three：Influence of the maltodextrin addition to spray effect
Known by table three, maltodextrin consumption is different to have a significant impact to spray drying effect.With maltodextrin addition
Increase, wall sticking phenomenon is greatly improved, and embedding medium can be embedded more fully in homogenizing process to solid content, product production
Rate is obviously improved, when maltodextrin addition is 10%, and yield is 6% or so, and when addition reaches 30%, yield reaches
28%.But embedding medium addition is excessive, dextrin taste is aggravated, and product color shoals, and considers final determination maltodextrin
Addition is 25%.
5th, the optimization of meal replacement powder each component ratio：
The result of the test of the level of four or four factor of table nine
Range analysis result in table four shows that the factor primary-slave relation of influence scoring is A ＞ D ＞ B ＞ C, i.e. influence sense
The maximum factor of official's quality is the addition of rice-chestnut powder, and best of breed is A1B3C3D2.Compounding mass ratio is：Rice-chestnut powder:
White fungus powder: soy bean edible fiber powder: kudzu-vine root powder=35: 25: 20: 15.
This product uses modern food processing technology, and digestion can be promoted with trophic function again by being developed through scientific composition
The nutritional meal replacement powder of high dietary-fiber is absorbed, nutritional need can be not only met while volume reaches effect of physical fitness.
Raw material has following trophic function in the product formula of the present invention.
Contained abundant unrighted acid and vitamin, mineral matter in Chinese chestnut, can prevent and treat high blood pressure, coronary heart disease,
The excellent tonic product that artery sclerosis, osteoporosis diseases are anti-agings, promoted longevity, it can supply the more heat energy of human body, and
Fat metabolism can be helped, with replenishing qi to invigorate the spleen, the effect of Mangnolia officinalis stomach and intestine.White fungus is rich in tremella polysaccharides, vitamin, mineral matter, meals
Fiber and 17 kinds of amino acid are eaten, also containing glycogen such as trehalose, pentosan, mannitols, nutritive value is very high, with righting
Strong effect, is a kind of senior nourishing tonic.With the quickening pace of modern life, people are for food requirement instant and battalion
Support abundant.
White fungus is also known as tremella, and tremella is a kind of mushroom kind of the medicine-food two-purpose of high-quality, and rich in protein, meals are fine
Dimension, several mineral materials composition, by much to the pharmacological research of tremella polysaccharides, show white fungus have immunological regulation, it is antitumor,
Oxidation-resisting and caducity, reducing blood sugar and blood lipid, anticoagulation thrombus, antiulcer, the synthesis of promotion protein, antiviral, promotion nerve cell life
Many activity such as long and improvement memory.As a kind of excellent tonic product, meet the nutritional need of modern, but daily processing
Get up relatively complicated, be processed into fast food powder and rush food i.e., instant is quick.
Soybean dietary fiber is the accessory substance for processing the bean product such as soya-bean oil, soy sauce, bean curd, as maximum in soybean processing industry
Accessory substance, every year about produce 20,000,000 tons of wet soybean dietary fibers.It is easily putrid and deteriorated because its moisture is big, and transport difficult,
Generally it is only used as feed or discarded, is not developed well, not only economic benefit is low, waste resource, Er Qiezao
Into serious environmental pollution.Soybean dietary fiber with soybean in itself nutritive value it is very high, in soybean dietary fiber dry
In matter, still containing protein, fat, dietary fiber, additionally containing nutriments such as minerals and vitamins, pass through industrialization
Means carry out effective and reasonable reprocessing to it and utilized, and improve the utilization rate of nutriment in soybean dietary fiber, not only can be with
Enable soybean dietary fiber nutritional ingredient full-scale development, and solve the environment dirt caused by discarded soybean dietary fiber
Dye, realizes the cyclic utilization of waste, meets current environmental protection concept and the strategy of sustainable development.
The root of kudzu vine is the root tuber of Wild Leguminous Plant Pueraria lobota, and kudzu-vine root powder be the root of kudzu vine it is processed obtained by primary product, its is main
Composition is starch and isoflavone like substance, and edible is with health role.And in China's root of kudzu vine resource place of production, kudzu-vine root powder is not only
With the good processing characteristics such as delicate fragrance is tasty, pure white fine and smooth, gelatinized corn starch transparency is high, viscosity stability is strong, and with existing
The characteristic for the green non-pollution food liked for people, therefore health food is produced by development of raw materials of kudzu-vine root powder, with great
Development volue and wide market prospects.
Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder of the present invention is ground on the basis of current existing Chinese chestnut product
The new product of exploitation is studied carefully, using Chinese chestnut, white fungus, soy bean edible fiber powder and the root of kudzu vine as primary raw material, by scientific composition in nutrition
Mouthfeel is also ensure that while abundant, exploitation is a kind of to facilitate reconstituted food, not only color and luster is good, delicate mouthfeel emulsification lubricates, is rich in
Nutrition, and with good brew and stability, adding boiling water can rapidly dissolve and keep stable, occur without layering existing
As being a kind of nutraceutical of instant edible, will being a kind of nutritional meal replacing food suitable for people of all ages.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (9)
1. a kind of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder, it is characterised in that the high meals of the Chinese chestnut white fungus root of kudzu vine
Fiber nutrient meal replacement powder each component is made up of Chinese chestnut, white fungus, soybean dietary fiber and kudzu-vine root powder；Each component example in mass ratio is：
Rice-chestnut powder: white fungus powder: soy bean edible fiber powder: kudzu-vine root powder=35~45: 25~35: 10~20: 10~20.
2. a kind of preparation method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder as claimed in claim 1, its feature
It is, the preparation method of the Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder comprises the following steps：
Step one, using Vc and citric acid as color stabilizer, color protection is carried out to Chinese chestnut, the Chinese chestnut after color protection is rinsed into the mashing that adds water,
And enzyme addition embedding wall material of being gone out after alpha-amylase and Pullulanase progress enzymolysis processing, enzymolysis is added, carry out at high-shear emulsifying
Reason, rice-chestnut powder is produced by spray drying；
Step 2, the white fungus for selecting quality better rejects brown root, carries out ultramicro grinding processing and produces white fungus powder；
Step 3, from the discarded soybean dietary fiber made after bean curd or soya-bean milk filtering, soybean dietary fiber is freezed
Dry, carrying out ultramicro grinding after drying produces soy bean edible fiber powder；
Step 4：Gained rice-chestnut powder, white fungus powder, soy bean edible fiber powder and kudzu-vine root powder are pressed into rice-chestnut powder: white fungus powder: soybean dietary
Fiber powder: kudzu-vine root powder=35~45: 25~35: 10~20: 10~20 mass ratios are compounded, produce Chinese chestnut white fungus root of kudzu vine battalion
Support meal replacement powder.
3. the preparation method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder as claimed in claim 2, it is characterised in that
In step one, using 0.3% Vc and 0.3% citric acid as color stabilizer, the color protection time is 10~30min.
4. the preparation method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder as claimed in claim 2, it is characterised in that
In step one, described alpha-amylase and Pullulanase addition is separately added into 0.5%~1.5% 3000U/g alpha-amylases
5000U/g Pullulanases with 0.5%~1.5%, digest 1h~3h under the conditions of 65 DEG C.
5. the preparation method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder as claimed in claim 2, it is characterised in that
In step one, described embedding wall material is maltodextrin, and addition is 25%~50% of Chinese chestnut slurry after enzymolysis.
6. the preparation method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder as claimed in claim 2, it is characterised in that
In step one, shear rate is 10000r/min~14000r/min in the high-shear emulsifying processing, and emulsification times are 8min
~12min.
7. the preparation method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder as claimed in claim 2, it is characterised in that
In step 2, the described white fungus powder powder diameter after ultramicro grinding is handled is less than 20 μm.
8. the preparation method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder as claimed in claim 2, it is characterised in that
In step 3, described soy bean edible fiber powder is the soy bean edible fiber powder Jing Guo freeze-drying process, and carries out Ultramicro-powder
Powder diameter is less than 20 μm after broken technical finesse.
9. a kind of eating method of Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder as claimed in claim 1, its feature
It is, the eating method of the Chinese chestnut white fungus root of kudzu vine high dietary-fiber nutritional meal replacement powder is：From 25-30 times of water, 80 DEG C -85 DEG C
5-8min is soaked, white fungus powder and soybean dietary fiber is quickly fully risen molten, so that ensure that eating mouth feel is dense smooth, thick flavor
It is strongly fragrant.
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Application publication date: 20170818 |