CN111000225A - Taurine-rich instant dietary fiber kudzu root sweet potato powder and preparation method thereof - Google Patents
Taurine-rich instant dietary fiber kudzu root sweet potato powder and preparation method thereof Download PDFInfo
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- CN111000225A CN111000225A CN201911353987.4A CN201911353987A CN111000225A CN 111000225 A CN111000225 A CN 111000225A CN 201911353987 A CN201911353987 A CN 201911353987A CN 111000225 A CN111000225 A CN 111000225A
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- powder
- sweet potato
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- dietary fiber
- taurine
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Abstract
The invention discloses a taurine-rich instant dietary fiber kudzu root sweet potato powder and a preparation method thereof, and the method comprises the following steps: mixing sweet potato peel residue and radix Puerariae peel residue with Concha Meretricis Seu Cyclinae and thallus Porphyrae, pulping, adding amylase and compound protease, performing enzymolysis, and inactivating enzyme; inoculating lactobacillus and halopmonas for fermentation, ultrasonic cleaning, vacuum freeze drying and adding food-grade zeolite powder to obtain the instant powder. The invention combines marine animal products and fruit and vegetable peel residues, improves the flavor by enzymolysis and biological fermentation technologies, promotes the release of the functions of the raw materials by fermenting the protein-rich marine products, better improves the brewing performance of the products, and solves the problems of single component of dietary fiber powder, incomplete processing of the raw materials, poor brewing performance and instability in the prior art.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to taurine-rich instant dietary fiber kudzu root sweet potato powder and a preparation method thereof.
Background
With the improvement of living standard of people, the single eating of a certain coarse cereal cannot meet the various demands of people on food. The dietary fiber obtained by processing the residual shells and skin residues of the coarse cereals is utilized, so that the effects of the coarse cereals on the lipid reduction and the intestinal health of a human body are better reflected.
The kudzu root and the sweet potato contain trace elements such as copper, cobalt, zinc and the like which are necessary for human bodies, and the skin residues after the kudzu root and the sweet potato are used contain rich dietary fibers, so that the kudzu root and the sweet potato has the effects of eliminating redundant cholesterol in the human bodies, preventing arteriosclerosis, losing weight, beautifying, reducing blood sugar, reducing blood fat and the like.
The marine organism is rich in protein, and has good edible value and medicinal value. The clam belongs to the phylum of mollusca, more than 30 kinds of clam are found, the nutrient substance is rich, the clam contains a plurality of trace elements necessary for human bodies, such as protein, vitamin, carbohydrate, calcium, magnesium, iron, zinc and the like, and the amino acid kind composition and the proportion thereof are reasonable, so the clam can be well absorbed and digested by the human bodies. The laver, belonging to the Rhodophyta, is rich in nutrition, delicious in taste, and rich in proteins, inorganic compounds, unsaturated fatty acids, vitamins and minerals, wherein the content of the proteins is as high as 25-50%, so that the laver has a wide prospect in the fields of food and medicine.
Taurine is a sulfur-containing amino acid with simple structure in animal bodies, is an essential amino acid for human body conditions, has important effect on the development of the nervous system of fetuses and infants, has the effects of resisting inflammation, relieving fever, easing pain, tranquilizing, reducing blood pressure, reducing blood sugar, resisting arrhythmia, resisting bacteria, resisting platelet aggregation, enhancing immunologic function, benefiting gallbladder, strengthening liver, detoxifying, regulating vascular tension and the like, is widely applied to the fields of medicines, food additives, fluorescent whitening agents, organic synthesis and the like, and can also be used as biochemical reagents, wetting agents, pH buffering agents and the like.
Most of the research and the manufacture of the brewing powder at the present stage are the utilization of single raw materials, so that the taste and the efficacy are very simple, and the requirements of people on the taste and the health can not be met. For example, the patent application "sweet potato starch production and potato residue treatment process" (application number: 200810031186.1) discloses a sweet potato starch process flow as follows: conveying, cleaning, disintegrating and separating pulp and slag, so far, the method is divided into two paths: one path is potato residue filter pressing, potato residue crushing, drying and potato residue packaging; the other path is filtering and separating the starch primary pulp, dehydrating the starch milk, drying the sweet potato starch, separating the gas and the powder, sieving, packaging the sweet potato starch and obtaining the finished product of the sweet potato starch. The patent application 'cellulose fruit and vegetable residue food rich in bifidus factors and a preparation method thereof' (application number: 02131223.0) discloses a preparation method of powdery or blocky food which is prepared by taking fresh fruit and vegetable residues with the water content of 15-40% as raw materials and carrying out cell wall breaking treatment on the fresh fruit and vegetable residues through steam explosion, after the cell wall is broken, cell contents are fully dissociated, hemicellulose of the cell wall is hydrolyzed into soluble dietary fibers, and the effective components of the fruit and vegetable residues are fully utilized. However, "fish eyes" are easily formed in the dissolving process of arrowroot and the like, namely, the outermost layer of the particles immediately absorbs water and expands to form a colloidal layer, and the inside of the particles is a large lump of a dry core, so that the transfer of water to the inner layer of the particles is delayed, the dispersity and the dissolving speed are reduced, the dissolving time is prolonged, the reconstituted viscosity cannot be completely released in a short time, and the raw materials cannot be thoroughly utilized by simple operation, so that the improvement needs to be further realized.
Disclosure of Invention
Aiming at the problems of single dietary fiber powder component, incomplete raw material processing, poor brewing performance and instability in the prior art, the invention provides the taurine-rich instant dietary fiber radix puerariae sweet potato powder and the preparation method thereof.
The technical principle of the invention is as follows: according to the invention, marine animal (clam and laver) products are combined with fruit and vegetable peel residues, the characteristics of the two types of raw materials are utilized, the flavor is improved through enzymolysis and biological fermentation technologies, the brewing performance of the product is better improved through fermentation of the protein-rich marine products, the functions can be effectively complemented, and the effect on gastrointestinal tracts is enhanced. And the whole fermentation system has a promotion effect on the release of the functions of the raw materials, improves the structure of the raw materials, better adsorbs free functional substances, is beneficial to the absorption of taurine and small molecular polypeptides by a human body, is also beneficial to the appreciation of lactic acid bacteria, can promote the growth of the lactic acid bacteria and strengthen the efficacy of the probiotics. The surfactant is generated by fermenting the halomonas to shield the hydrophilic group and slow down the water absorption speed of the colloid, so that the dispersibility and the solubility of the sol are improved; the solubility of the sol is further improved by utilizing the large adsorption surface area and the dispersion promoting characteristic of the zeolite.
In order to achieve the purpose, the invention adopts the following technical scheme:
1) taking 1-2 parts of fresh clams and 1-2 parts of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the clam and laver mixed solution to the water is 1:4-6, boiling in boiling water for 1-2h, filtering, cooling the filtrate for later use, and collecting precipitates;
2) taking 1-2 parts of fresh kudzuvine root peel residues and 1-2 parts of sweet potato peel residues, taking 2-4 parts of precipitates obtained in the step 1), uniformly mixing and pulping;
3) adding 0.3-0.5% of amylase and 0.2-0.6% of compound protease according to the weight of the slurry in the step 2), carrying out enzymolysis at 35-50 ℃, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.01-0.02% of lactic acid bacteria and 0.01-0.02% of halomonas, fermenting at normal temperature for 3-4 days;
5) mixing the filtrate prepared in the step 1) with the fermentation residue, ultrasonically cleaning, carrying out vacuum freeze drying on the mixed slurry, and adding 0.5-1.0% of food-grade zeolite powder to finally obtain the instant powder.
Compared with the prior art, the invention has the following beneficial effects:
1. mixing and pulping, mixing fruit and vegetable peel residue with marine products such as Concha Meretricis Seu Cyclinae, decomposing most soluble saccharide and partial protein with amylase and compound protease to make the remaining substances rich in saccharide, cellulose, hemicellulose and polypeptide;
2. lactic acid bacteria are utilized for fermentation, a large amount of carbohydrate is consumed, so that the sugar content of the residual materials is reduced, and the residual materials are rich in lactic acid bacteria, cellulose, hemicellulose and polypeptide substances;
3. the quick solubility of the radix puerariae sweet potato powder is obviously improved by the synergistic fermentation of the clams, the lactic acid bacteria and the halomonas and the addition of the food-grade zeolite powder;
4. the raw materials are subjected to enzymolysis and fermentation of lactic acid bacteria to form a honeycomb shape, and the honeycomb structure can better adsorb the lactic acid bacteria, taurine and small molecular polypeptides and is beneficial to absorption of a human body;
5. finally, the solution rich in protein is adsorbed by the honeycomb material, a protective layer is formed on the surface layer of the lactic acid bacteria, and the obtained protein powder is rich in active lactic acid bacteria and beneficial to the intestinal health of a human body through a vacuum freeze drying technology;
6. the boiled soup is used for soaking the materials, and ultrasonic waves are combined to enable more beneficial substances to be released freely, so that functional substances of the materials are further released;
7. reasonably utilizes coarse cereals and various marine organisms, utilizes waste, saves cost and improves economic benefit.
Detailed Description
Description of main materials:
the sweet potato peel residue and the kudzu root peel residue are the peel residues left by extracting starch in the raw materials in production and processing.
The amylase is produced by Shandong Longong great bioengineering Co.Ltd, and the enzyme activity is 24 ten thousand U/g; the compound flavor protease is produced by Huazhonghaiwei (Beijing) gene technology limited company, and the enzyme activity is more than 20 ten thousand U/g; the lactobacillus is Lactobacillus plantarum, is obtained from China center for Industrial culture Collection of microorganisms (CICC), and has strain number of 21794; the halomonas is marine halomonas, and the strain number is ATCC 25374.
Example 1
1) Taking 200g of fresh clams and 200g of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the mixed solution of the clams and the laver to the water is 1:4, decocting in boiling water for 1h, filtering, placing the filtrate on one side, cooling for later use, and collecting precipitates;
2) taking 200g of fresh kudzuvine root peel residues and 200g of sweet potato peel residues, taking 200g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) adding 0.3% of amylase and 0.2% of compound protease according to the weight of the slurry in the step 2), performing enzymolysis for 60min at 35 ℃, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.01% of freeze-dried lactic acid bacteria powder and 0.01% of freeze-dried halomonas powder, and fermenting at the fermentation temperature of 23 ℃ for 3 days under the condition that the humidity of the fermentation environment is 85%;
5) mixing the supernatant prepared in the step 1) with the fermentation residues, cleaning for 40min in an ultrasonic cleaning machine, carrying out vacuum freeze drying on the mixed slurry, and adding 0.5% of food-grade zeolite powder to finally obtain the instant powder.
Example 2
1) Taking 300g of fresh clams and 300g of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the mixed solution of the clams and the laver to the water is 1:5, decocting in boiling water for 1.5h, filtering, placing the filtrate on one side, cooling for later use, and collecting precipitates;
2) taking 200g of fresh kudzuvine root peel residues and 200g of sweet potato peel residues, taking 500g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) adding 0.4% of amylase and 0.5% of compound protease according to the weight of the slurry in the step 2), performing enzymolysis at 40 ℃ for 65min, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.015% of lactic acid bacteria freeze-dried powder and 0.015% of halomonas freeze-dried powder, and fermenting at the fermentation temperature of 24 ℃ for 4 days with the fermentation environment humidity of 85%;
5) mixing the supernatant prepared in the step 1) with the fermentation residues, cleaning for 45min in an ultrasonic cleaning machine, carrying out vacuum freeze drying on the mixed slurry, and adding 0.7% of food-grade zeolite powder to finally obtain the instant powder.
Example 3
1) Taking 500g of fresh clams and 500g of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the clam and laver mixed solution to the water is 1: 6, decocting in boiling water for 2 hours, filtering, placing the filtrate on one side, cooling for later use, and collecting precipitates;
2) taking 300g of fresh kudzuvine root skin residues and 300g of sweet potato skin residues, taking 800g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) adding 0.5% of amylase and 0.6% of compound protease according to the weight of the slurry in the step 2), performing enzymolysis at 50 ℃ for 70min, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.02% of freeze-dried lactic acid bacteria powder and 0.01% of freeze-dried halomonas powder, and fermenting at the fermentation temperature of 25 ℃ for 4 days under the condition that the humidity of the fermentation environment is 85%;
5) mixing the supernatant prepared in the step 1) with the fermentation residues, cleaning for 50min in an ultrasonic cleaning machine, carrying out vacuum freeze drying on the mixed slurry, and adding 1.0% of food-grade zeolite powder to finally obtain the instant powder.
Comparative example 1: compared to example 1, except that step 3 was absent
1) Taking 200g of fresh clams and 200g of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the mixed solution of the clams and the laver to the water is 1:4, decocting in boiling water for 1h, filtering, placing the filtrate on one side, cooling for later use, and collecting precipitates;
2) taking 200g of fresh kudzuvine root peel residues and 200g of sweet potato peel residues, taking 200g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) taking the slurry obtained in the step 2), inoculating 0.01% of lactic acid bacteria freeze-dried powder and 0.01% of halomonas freeze-dried powder, and fermenting at 23 ℃ for 3 days under the condition that the humidity of the fermentation environment is 85%;
4) mixing the supernatant prepared in the step 1) with the fermentation residues, cleaning for 40min in an ultrasonic cleaning machine, carrying out vacuum freeze drying on the mixed slurry, and adding 0.5% of food-grade zeolite powder to finally obtain the instant powder.
Comparative example 2: compared to example 1, except that step 4 was absent
1) Taking 200g of fresh clams and 200g of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the mixed solution of the clams and the laver to the water is 1:4, decocting in boiling water for 1h, filtering, placing the filtrate on one side, cooling for later use, and collecting precipitates;
2) taking 200g of fresh kudzuvine root peel residues and 200g of sweet potato peel residues, taking 200g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) adding 0.3% of amylase and 0.2% of compound protease according to the weight of the slurry in the step 2), performing enzymolysis for 60min at 35 ℃, and then inactivating the enzyme;
4) mixing the supernatant prepared in the step 1) with the fermentation residues, cleaning for 40min in an ultrasonic cleaning machine, carrying out vacuum freeze drying on the mixed slurry, and adding 0.5% of food-grade zeolite powder to finally obtain the instant powder.
Comparative example 3: compared with example 1, except that no ultrasonic dispersion process was used in step 5
1) Taking 200g of fresh clams and 200g of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the mixed solution of the clams and the laver to the water is 1:4, decocting in boiling water for 1h, filtering, placing the filtrate on one side, cooling for later use, and collecting precipitates;
2) taking 200g of fresh kudzuvine root peel residues and 200g of sweet potato peel residues, taking 200g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) adding 0.3% of amylase and 0.2% of compound protease according to the weight of the slurry in the step 2), performing enzymolysis for 60min at 35 ℃, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.01% of freeze-dried lactic acid bacteria powder and 0.01% of freeze-dried halomonas powder, and fermenting at the fermentation temperature of 23 ℃ for 3 days under the condition that the humidity of the fermentation environment is 85%;
5) mixing the supernatant prepared in the step 1) with fermentation residues, carrying out vacuum freeze drying on the mixed slurry, and adding 0.5% of food-grade zeolite powder to obtain the instant powder.
Comparative example 4: compared with the example 1, the difference is that no clam is added in the step 1
1) Taking 400g of fresh laver, uniformly mixing and pulping, putting into water, decocting in boiling water for 1h with the mass ratio of the laver to the water being 1:4, filtering, placing the filtrate on one side for cooling for later use, and collecting precipitate;
2) taking 200g of fresh kudzuvine root peel residues and 200g of sweet potato peel residues, taking 200g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) adding 0.3% of amylase and 0.2% of compound protease according to the weight of the slurry in the step 2), performing enzymolysis for 60min at 35 ℃, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.01% of freeze-dried lactic acid bacteria powder and 0.01% of freeze-dried halomonas powder, and fermenting at the fermentation temperature of 23 ℃ for 3 days under the condition that the humidity of the fermentation environment is 85%;
5) mixing the supernatant prepared in the step 1) with the fermentation residues, cleaning for 40min in an ultrasonic cleaning machine, carrying out vacuum freeze drying on the mixed slurry, and adding 0.5% of food-grade zeolite powder to finally obtain the instant powder.
Comparative example 5: compared with the example 1, except that no halomonas was added in the step 3,
1) taking 200g of fresh clams and 200g of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the mixed solution of the clams and the laver to the water is 1:4, decocting in boiling water for 1h, filtering, placing the filtrate on one side, cooling for later use, and collecting precipitates;
2) taking 200g of fresh kudzuvine root peel residues and 200g of sweet potato peel residues, taking 200g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) adding 0.3% of amylase and 0.2% of compound protease according to the weight of the slurry in the step 2), performing enzymolysis for 60min at 35 ℃, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.02% of lactobacillus freeze-dried powder for fermentation at the fermentation temperature of 23 ℃ for 3 days, wherein the fermentation environment humidity is 85%;
5) mixing the supernatant prepared in the step 1) with the fermentation residues, cleaning for 40min in an ultrasonic cleaning machine, carrying out vacuum freeze drying on the mixed slurry, and adding 0.5% of food-grade zeolite powder to finally obtain the instant powder.
Comparative example 6: compared with example 1, except that no lactic acid bacteria was added in step 3
1) Taking 200g of fresh clams and 200g of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the mixed solution of the clams and the laver to the water is 1:4, decocting in boiling water for 1h, filtering, placing the filtrate on one side, cooling for later use, and collecting precipitates;
2) taking 200g of fresh kudzuvine root peel residues and 200g of sweet potato peel residues, taking 200g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) adding 0.3% of amylase and 0.2% of compound protease according to the weight of the slurry in the step 2), performing enzymolysis for 60min at 35 ℃, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.02% halomonas freeze-dried powder for fermentation, wherein the fermentation temperature is 23 ℃, the fermentation time is 3 days, and the fermentation environment humidity is 85%;
5) mixing the supernatant prepared in the step 1) with the fermentation residues, cleaning for 40min in an ultrasonic cleaning machine, carrying out vacuum freeze drying on the mixed slurry, and adding 0.5% of food-grade zeolite powder to finally obtain the instant powder.
Comparative example 7: compared with example 1, except that no food grade zeolite powder was added in step 5
1) Taking 200g of fresh clams and 200g of laver, uniformly mixing and pulping, putting into water, wherein the mass ratio of the mixed solution of the clams and the laver to the water is 1:4, decocting in boiling water for 1h, filtering, placing the filtrate on one side, cooling for later use, and collecting precipitates;
2) taking 200g of fresh kudzuvine root peel residues and 200g of sweet potato peel residues, taking 200g of the precipitate obtained in the step 1), uniformly mixing and pulping;
3) adding 0.3% of amylase and 0.2% of compound protease according to the weight of the slurry in the step 2), performing enzymolysis for 60min at 35 ℃, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.01% of freeze-dried lactic acid bacteria powder and 0.01% of freeze-dried halomonas powder, and fermenting at the fermentation temperature of 23 ℃ for 3 days under the condition that the humidity of the fermentation environment is 85%;
5) mixing the supernatant prepared in the step 1) with the fermentation residues, cleaning for 40min in an ultrasonic cleaning machine, and carrying out vacuum freeze drying on the mixed slurry to finally obtain the instant powder.
The nutrient components and the quality of the taurine-rich instant dietary fiber kudzu root sweet potato powder prepared by the examples and the comparative examples are compared and shown in the table 1. The table shows that the whole fermentation process is an organically combined whole, the content of free taurine is greatly reduced, the content of soluble sugar is increased, the enzymolysis is not carried out, the fermentation process is not smooth, the content of active lactobacillus is reduced, and the problem possibly related to insufficient formation of a material structure protective layer is solved; comparative example 2 has not been fermented by lactic acid bacteria and halomonas, the functionality is single, the raw material utilization is not thorough, and the content of substances such as taurine is reduced. The comparative examples 1 and 2 show that the enzymolysis, the fermentation of the lactic acid bacteria and the halomonas can effectively release the functional substances of the raw materials, the structure of the raw materials is more favorable for adsorbing the functional substances, and the two materials with different properties are organically combined together, so that the flavor, the mouthfeel and the brewing property are greatly improved. Comparative example 3 shows that ultrasonic washing has an effect of enhancing the product quality, the content of functional substances of the sublimed product and the coordination of the flavor are further increased, and the product quality is reduced and the fusion is poor due to the absence of the step.
Comparing example 1 with comparative examples 4-7, it can be shown that from the multi-index evaluation of D value (number of lumps) and average particle size, viscosity and transparency, powder rehydration effect, etc., the synergistic fermentation of clam raw materials, lactic acid bacteria and halomonas, the addition of food grade zeolite powder, and the ultrasonic dispersion process significantly improve the instant solubility of the radix puerariae sweet potato powder, the clam raw materials and halomonas have the largest influence on the instant solubility, the zeolite and lactic acid bacteria have the same influence on the instant solubility, the influence on the instant solubility is slightly inferior, the ultrasonic dispersion influence is the smallest, and the promotion of instant dissolution by the fermentation of the clam raw materials and lactic acid bacteria is an unexpected effect.
Claims (3)
1. The taurine-rich instant dietary fiber kudzu root sweet potato powder is characterized by being prepared by the following method:
1) taking 1-2 parts of fresh clams and 1-2 parts of laver, uniformly mixing, pulping, putting into water, wherein the mass ratio of the mixed solution of the clams and the laver to the water is 1:4-6, decocting in boiling water for 1-2h, filtering, cooling the filtrate for later use, and collecting precipitates;
2) taking 1-2 parts of fresh kudzuvine root peel residues and 1-2 parts of sweet potato peel residues, taking 2-4 parts of precipitates obtained in the step 1), uniformly mixing and pulping;
3) adding 0.3-0.5% of amylase and 0.2-0.6% of compound protease according to the weight of the slurry in the step 2), carrying out enzymolysis at 35-50 ℃, and then inactivating the enzyme;
4) taking the slurry subjected to enzymolysis in the step 3), inoculating 0.01-0.02% of lactic acid bacteria and 0.01-0.02% of halomonas, and fermenting at normal temperature for 3-4 days;
5) mixing the filtrate prepared in the step 1) with the fermentation residue, ultrasonically cleaning, carrying out vacuum freeze drying on the mixed slurry, and adding 0.5-1.0% of food-grade zeolite powder to finally obtain the instant powder.
2. The taurine-rich instant dietary fiber kudzu root sweet potato powder of claim 1, wherein: the mass ratio of the clam and laver mixed liquid to water is 1: 5-6.
3. The taurine-rich instant dietary fiber kudzu root sweet potato powder of claim 1, wherein: the lactobacillus is Lactobacillus plantarum (L.) (Lactobacillus plantarum) The number of the strain is CICC 21794; the halomonas is marine halomonas (Halomonas marina) And the strain number is ATCC 25374.
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| CN111903912A (en) * | 2020-08-10 | 2020-11-10 | 民安(青岛)健康科技有限公司 | Instant rice and preparation method thereof |
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| CN105380249A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Oyster fresh and wet sweet potato silk noodles and preparation method thereof |
| CN105495314A (en) * | 2015-12-18 | 2016-04-20 | 湖北工业大学 | Porous coarse cereal flour including dietary fibers |
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| CN105380249A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Oyster fresh and wet sweet potato silk noodles and preparation method thereof |
| CN105495314A (en) * | 2015-12-18 | 2016-04-20 | 湖北工业大学 | Porous coarse cereal flour including dietary fibers |
| CN106174595A (en) * | 2016-07-14 | 2016-12-07 | 大连民族大学 | A kind of preparation method of taurine energy food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111903912A (en) * | 2020-08-10 | 2020-11-10 | 民安(青岛)健康科技有限公司 | Instant rice and preparation method thereof |
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