CN111329022A - Instant tartary buckwheat nutrition powder - Google Patents
Instant tartary buckwheat nutrition powder Download PDFInfo
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- CN111329022A CN111329022A CN202010129163.5A CN202010129163A CN111329022A CN 111329022 A CN111329022 A CN 111329022A CN 202010129163 A CN202010129163 A CN 202010129163A CN 111329022 A CN111329022 A CN 111329022A
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- CN
- China
- Prior art keywords
- powder
- tartary buckwheat
- instant
- low
- resistant dextrin
- Prior art date
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses instant tartary buckwheat nutritional powder, which comprises 30-50% of tartary buckwheat activation powder, 1-5% of konjac fine powder, 1-5% of non-nutritive sweetener, 5-20% of low PI resistant dextrin and 5-10% of sucrose fatty acid ester; the tartary buckwheat activation powder is obtained by carrying out steel grinding-high pressure cooking treatment on tartary buckwheat. The product of the invention has the advantages of high dissolution speed, high dispersion degree and strong stability, and is suitable for people with low sugar intake requirements.
Description
Technical Field
The invention belongs to the technical field of comprehensive processing of tartary buckwheat, and particularly relates to instant tartary buckwheat nutritional powder.
Background
Solid beverages are becoming a focus of increasing attention because of their convenience in carrying and storage. Meanwhile, with the rapid development of society, the number of patients suffering from modern diseases such as hypertension, hyperglycemia, hyperlipidemia, obesity, etc. caused by excessive intake of refined food is gradually increasing. Therefore, research and development of meal replacement powder with low sugar demand are continued.
The tartary buckwheat is a traditional crop, contains multiple bioactive substances such as polyphenol, protein, polysaccharide and the like, and also has multiple physiological functions such as oxidation resistance, cancer resistance, blood pressure reduction, blood sugar reduction, cholesterol reduction and the like. At present, the number of patents related to the tartary buckwheat nutritional powder is large, but the nutritional powder has poor dissolving performance and long dissolving time, so that the eating experience of consumers is poor.
The patent with publication number CN103919230A discloses the preparation of an instant solid beverage of tartary buckwheat and quinoa. The patent adopts mixing, granulating and infrared drying to prepare the instant solid beverage, wherein the content of active substances in the tartary buckwheat is limited, the energy generated by infrared drying is higher, and the nutritive value of the tartary buckwheat is reduced by easily modifying the nutritive substances in the tartary buckwheat.
Therefore, research and development of the tartary buckwheat nutrition powder which has good dispersion speed and maintains the nutrition components of the tartary buckwheat are urgently needed.
Disclosure of Invention
We find that the content of soluble substances in the tartary buckwheat and the water absorption degree of starch and dietary fiber in the tartary buckwheat can be improved by steel grinding and high-pressure cooking of the tartary buckwheat, so that the instant solubility of the product is improved, and the konjac powder is matched to increase the intestinal tract peristalsis, improve the retention time of the nutrition powder in intestines and stomach and increase the satiety; and the stabilizer low-PI resistant dextrin and the sucrose fatty acid ester are adopted to improve the stability and the dispersibility of the product during eating, and the non-nutritive sweetener is added, so that the low-PI resistant dextrin and the sucrose fatty acid ester are suitable for people with low-sugar intake requirements.
Therefore, the invention aims to provide instant tartary buckwheat nutritional powder which comprises 30-50% of tartary buckwheat activated powder, 1-5% of konjac refined powder, 1-5% of isomaltooligosaccharide, 5-20% of low PI resistant dextrin and 5-10% of non-nutritive sweetener in percentage by weight; the tartary buckwheat activation powder is obtained by carrying out steel grinding-high pressure cooking treatment on tartary buckwheat.
The mechanical acting force generated by the steel grinding treatment enables the tartary buckwheat cells to be broken, the nutritional components in the tartary buckwheat are dissolved out, meanwhile, the broken granularity of the tartary buckwheat grains processed by the steel grinding is lower than the superfine grinding granularity, if the granularity is too small, tartary buckwheat starch in tartary buckwheat powder is dissolved in hot water and is easy to be pasted, and the solubility is poor, so that the eating of the product is influenced. High-pressure cooking makes nutrition macromolecular substance obtain modifying, increases its solubility, and high-pressure cooking can passivate rutin degrading enzyme simultaneously, avoids active substance rutin in the bitter buckwheat to take place the degradation, and the pressure of high-pressure release for the specific surface area of bitter buckwheat powder increases, has increased the area of contact with the hydrone, and then improves its dissolving speed.
The refined rhizoma Amorphophalli powder is rich in konjac glucomannan, and can not be digested by human body after being eaten, and can inhibit intestinal absorption of cholesterol and bile acid. Glucomannan can form a film that surrounds food after it enters the intestines and stomach, thereby preventing digestive enzymes from interacting with the food, thereby cleansing the intestines and reducing caloric intake.
The resistant dextrin can be used as a stabilizer to further improve the stability of the resistant dextrin, and the purity of the resistant dextrin contains a small part of small molecular monosaccharides, so that modification and separation are convenient. Therefore, the resistant dextrin with a low PI value can be obtained by purifying the resistant dextrin, so that the stabilizing effect can be improved, the saccharides in the resistant dextrin can be reduced, and the resistant dextrin with a low PI value can be used as a stabilizer to be applied to low-sugar products. PI is called the polydispersity index of starch, and the polydispersity index refers to the heterogeneity of molecular weight of starch and can be used to characterize the degree of polydispersity of starch. The closer the PI is to 1, the narrower the molecular weight distribution of the starch system and the more uniform the molecular size. Because the polydispersity of the maltodextrin is large, the maltodextrin is difficult to separate and purify, and the resistant dextrin has high purity and low content of micromolecule sugar, therefore, the maltodextrin is simple and easy to separate and purify and is convenient to operate.
The sucrose fatty acid ester has certain hydrophilicity and water solubility, is used as a food additive, has strong chelating force and is easy to disperse uniformly, is an excellent emulsifier and solubilizer, and can reduce the interfacial tension of macromolecular substances in the tartary buckwheat powder by compounding the sucrose fatty acid ester and the resistant dextrin so as to improve the solubility and stability of the product.
The beneficial effects of the invention are as follows:
(1) the tartary buckwheat is subjected to steel grinding-high pressure cooking treatment to obtain tartary buckwheat activated powder with large specific surface area and strong water absorption, the nutritional value of the tartary buckwheat is improved, and the formed product has high dissolution speed and high dispersion degree;
(2) the low PI resistant dextrin with low sugar content is adopted, so that the hygroscopicity of the product is reduced, and the stability of the aqueous solution of the product is kept;
(3) the non-nutritive sweetener is adopted, so that the food is suitable for people with low sugar intake requirements.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
An instant tartary buckwheat nutrition powder comprises 30-50% of tartary buckwheat activation powder, 1-5% of konjac refined powder, 1-5% of non-nutritive sweetener, 5-20% of low PI resistant dextrin and 5-10% of sucrose fatty acid ester by weight percentage; the tartary buckwheat activation powder is obtained by carrying out steel grinding-high pressure cooking treatment on tartary buckwheat.
In the invention, the preparation process of the low PI resistant dextrin comprises the following steps: the resistant starch is obtained by fractional precipitation with alcohol, wherein the alcohol comprises ethanol or isopropanol. Alcohol is gradually added into the resistant dextrin water solution, the polarity of the system is gradually reduced along with the gradual slow addition of the alcohol, and the solubility of the resistant dextrin is reduced to be separated out; generally, the higher the molecular weight, the lower the solubility, and the easier it is to precipitate out, so that the fractionation of the resistant dextrin can be achieved by gradually precipitating out the polymer from a larger molecular weight to a smaller molecular weight by stepwise addition of alcohol.
In the invention, a resistant dextrin solution with the concentration of 1-5% is prepared, alcohol is added into the dextrin solution under stirring to ensure that the volume ratio of the dextrin solution to the alcohol is 1: 3-7, precipitation is carried out for 18-30 h after uniform stirring, centrifugation treatment is carried out, supernatant is removed, and the low PI resistant dextrin is obtained after drying.
In the invention, the technological parameters of steel milling and high-pressure cooking are that tartary buckwheat grains are put into a ball mill with steel balls and are activated for 30-90 min at normal temperature to obtain activated powder; and (3) placing the activated powder into a high-pressure sterilization kettle, treating for 15-30 min at 100-120 ℃, and then drying by hot air to obtain a finished product.
The invention also comprises 0.1-0.5% of fruit powder, wherein the raw material of the fruit powder is any one of grapes, dragon fruits, strawberries and mangoes. The fruit powder rich in natural pigment is added into the product, so that the product can have different tastes, fruit flavors and colors, and meanwhile, the unpleasant taste brought by bitter substances in the tartary buckwheat can be covered.
In the present invention, the non-nutritive sweetener is selected from any one of xylitol, low isomaltitol, stevioside, and mogroside. The isomaltooligosaccharide is a non-nutritional sweetener, has lower sweetness than sucrose, has good physiological function, can promote the proliferation and the proportion of beneficial bacteria in intestinal tracts, inhibits the formation of harmful bacteria and putrefactive substances in the intestinal tracts, can promote the probiotics to generate short-chain fatty acid and short-chain organic acid, can reduce the pH value of the intestinal tracts, promotes the intestinal motility, improves the constipation and increases the vitamin content. Stevioside is a novel pure natural sweetener with high sweetness and low calorific value, and is easy to dissolve in water. Meanwhile, the stevioside also has good characteristics of heat resistance, acid resistance, alkali resistance, salt resistance and the like. The mogroside has the characteristics of safe eating, high sweetness, small heat and the like, the sweetness is 2 times of that of cane sugar, the heat is only 2% of that of cane sugar, and the sweet taste is fragrant and delicious.
Example 1
The preparation method of the radix Et rhizoma Fagopyri Tatarici activated powder comprises placing radix Et rhizoma Fagopyri Tatarici seed in ball mill with steel ball, activating at room temperature for 60min to obtain activated powder; and (3) placing the activated powder into a high-pressure sterilization kettle, treating for 15min at 120 ℃, and then drying by hot air to obtain a finished product.
Example 2
The preparation method of the radix Et rhizoma Fagopyri Tatarici activated powder comprises placing radix Et rhizoma Fagopyri Tatarici seed in ball mill with steel ball, activating at room temperature for 30min to obtain activated powder; and (3) placing the activated powder into a high-pressure sterilization kettle, treating for 15min at 110 ℃, and then drying by hot air to obtain a finished product.
Example 3
The preparation method of the radix Et rhizoma Fagopyri Tatarici activated powder comprises placing radix Et rhizoma Fagopyri Tatarici seed in ball mill with steel ball, activating at room temperature for 90min to obtain activated powder; and (3) placing the activated powder into a high-pressure sterilization kettle, treating for 30min at 100 ℃, and then drying by hot air to obtain a finished product.
Example 4
The preparation process of the low PI resistant dextrin comprises the steps of preparing a resistant dextrin solution with the concentration of 3%, adding ethanol into the dextrin solution under stirring to enable the volume ratio of the dextrin solution to the alcohol to be 1:3, uniformly stirring, precipitating for 24 hours, centrifuging, removing supernatant, and drying to obtain the low PI resistant dextrin.
Example 5
The preparation process of the low PI resistant dextrin comprises the steps of preparing a resistant dextrin solution with the concentration of 1%, adding ethanol into the dextrin solution under stirring to enable the volume ratio of the dextrin solution to the alcohol to be 1:5, uniformly stirring, precipitating for 18 hours, centrifuging, removing supernatant, and drying to obtain the low PI resistant dextrin.
Example 6
The preparation process of the low PI resistant dextrin comprises the steps of preparing a resistant dextrin solution with the concentration of 5%, adding isopropanol into the dextrin solution under stirring to enable the volume ratio of the dextrin solution to alcohol to be 1:7, uniformly stirring, precipitating for 30 hours, centrifuging, removing supernate, and drying to obtain the low PI resistant dextrin.
Example 7
An instant nutritional powder comprises 45 wt% of the activated powder of Fagopyrum tataricum prepared in example 1, 2 wt% of refined powder of Amorphophallus konjac, 3 wt% of isomaltooligosaccharide, 10 wt% of low PI resistant dextrin prepared in example 4, and 5 wt% of sucrose fatty acid ester.
Example 8
The difference between the embodiment and the embodiment 7 is that the fruit powder is 0.2 percent and is grape powder.
Example 9
The difference between the embodiment and the embodiment 7 is that the fruit powder also comprises 0.2% of fruit powder, and the fruit powder is dragon fruit powder.
Example 10
The difference between the present example and example 7 is that the present example further comprises 0.2% of fruit powder, and the fruit powder is strawberry powder.
Example 11
The difference between the present embodiment and embodiment 7 is that the present embodiment further comprises 0.2% of fruit powder, and the fruit powder is mango powder.
Example 12
An instant nutritional powder comprises 45 wt% of the activated powder of Fagopyrum tataricum prepared in example 2, 2 wt% of refined powder of Amorphophallus konjac, 3 wt% of isomaltooligosaccharide, 10 wt% of low PI resistant dextrin of example 5, and 5 wt% of sucrose fatty acid ester.
Example 13
The difference between the embodiment and the embodiment 12 is that the fruit powder is 0.1 percent and is grape powder.
Example 14
The difference between the embodiment and the embodiment 12 is that the fruit powder also comprises 0.1% of fruit powder, and the fruit powder is dragon fruit powder.
Example 15
The difference between the embodiment and the embodiment 12 is that the strawberry fruit powder also comprises 0.1 percent of fruit powder, and the fruit powder is strawberry powder.
Example 16
The difference between the embodiment and the embodiment 12 is that the fruit powder also comprises 0.1% of fruit powder, and the fruit powder is mango powder.
Example 17
An instant nutritional powder comprises, by weight, 40% of the activated powder of tartary buckwheat prepared in example 3, 3% of konjac powder, 5% of isomaltooligosaccharide, 20% of the low-PI resistant dextrin prepared in example 6, and 8% of sucrose fatty acid ester.
Example 18
The difference between the embodiment and the embodiment 17 is that the fruit powder is 0.3 percent of fruit powder, and the fruit powder is grape powder.
Example 19
The difference between the embodiment and the embodiment 17 is that the fruit powder also comprises 0.3% of fruit powder, and the fruit powder is dragon fruit powder.
Example 20
The difference between the present example and example 17 is that the fruit powder further comprises 0.3% of fruit powder, and the fruit powder is strawberry powder.
Example 21
The difference between the present embodiment and embodiment 17 is that the present embodiment further comprises 0.3% of fruit powder, and the fruit powder is mango powder.
Example 22
An instant nutritional powder comprises (by weight) 30% of activated powder of radix Et rhizoma Fagopyri Tatarici prepared in example 1, 5% of rhizoma Amorphophalli refined powder, 2% of isomaltooligosaccharide, 5% of low PI resistant dextrin prepared in example 6, and 10% of sucrose fatty acid ester.
Example 23
The difference between the embodiment and the embodiment 22 is that the fruit powder is 0.5 percent of fruit powder, and the fruit powder is grape powder.
Example 24
The difference between the embodiment and the embodiment 22 is that the fruit powder also comprises 0.5% of fruit powder, and the fruit powder is dragon fruit powder.
Example 25
The difference between the embodiment and the embodiment 22 is that the fruit powder is 0.5 percent and is strawberry powder.
Example 26
The difference between the present embodiment and embodiment 22 is that the present embodiment further comprises 0.5% of fruit powder, and the fruit powder is mango powder.
Example 27
This example differs from example 7 in that the non-nutritive sweetener is xylitol.
Example 28
This example differs from example 12 in that the non-nutritive sweetener is stevioside.
Example 29
This example differs from example 1 in that the non-nutritive sweetener is mogroside.
Experiment shows the influence of different mechanical treatment modes on the hydration characteristics of the tartary buckwheat powder
1. Sample preparation:
(1) experimental groups: example 1, example 2, example 3;
(2) control group: comparative example 1 (ultra-fine grinding), comparative example 2 (ordinary mill).
2. Experimental methods
Weighing tartary buckwheat powder with a dry weight of 0.1g, adding 10mL of distilled water, uniformly mixing, and then vibrating and heating at 70 ℃ for 30 min. After cooling, the mixture was centrifuged at 3000r/min for 20 min. The supernatant (mass m1) was dried at 105 ℃ to constant weight m2 and the mass m3 of the lower precipitate was determined. And respectively calculating the water holding capacity, the solubility and the swelling degree. Water holding capacity is m 3/0.1; solubility ═ (m2-m1)/0.1 × 100; the overrun was m3/[0.1 (1-solubility) ]. 100.
3. The results of the experiment are shown in table 1.
TABLE 1 Effect of different mechanical treatments on the hydration characteristics of Tartary buckwheat flour
As can be seen from Table 1, the water-holding capacity and solubility of the tartary buckwheat powder after steel grinding-high pressure cooking treatment are less different from those of the tartary buckwheat powder subjected to superfine grinding treatment due to a common flour mill. But the expansion degree index is superior to the superfine grinding because the tartary buckwheat powder subjected to steel grinding-high pressure cooking treatment has large surface area, molecules form a pore structure, and more wrapped water molecules, and dietary fiber molecules in the tartary buckwheat expand and have strong water absorption.
Experimental determination of instant solubility and stability of two tartary buckwheat nutrition powders
1. Sample (I)
Example 7, example 12, example 17, example 22.
2. Experimental methods
Measurement of Dispersion time 10g of buckwheat nutritional powder was added to a small beaker containing 100mL of water at 70 ℃ and stirred with a magnetic stirrer, and the time(s) required for complete dissolution was recorded.
And (3) adding 10g of tartary buckwheat nutrition powder into a small beaker filled with 100mL of water, homogenizing, placing 10mL of sample liquid into a centrifuge tube, centrifuging at 4000r/min for 15min, discarding supernatant, inverting for 30min, sucking out liquid remained on the wall of the centrifuge tube by using filter paper, and accurately weighing. The centrifugal sedimentation rate was recorded as calculated.
3. The results of the experiment are shown in table 2.
TABLE 2 determination of instant solubility and stability of Tartary buckwheat nutritional powder
| Index (I) | Example 7 | Example 12 | Example 17 | Example 22 |
| Dispersion time(s) | 68 | 72 | 70 | 75 |
| Centrifugal precipitation Rate (%) | 0.76 | 0.80 | 0.79 | 0.82 |
As can be seen from Table 2, the tartary buckwheat nutritional powder in the application has the advantages of short dispersion time, strong instant solubility, high stability and difficult precipitation after the product is dissolved in water.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. An instant tartary buckwheat nutritional powder is characterized in that each component comprises 30-50% of tartary buckwheat activation powder, 1-5% of konjac powder, 1-5% of non-nutritive sweetener, 5-20% of low PI resistant dextrin and 5-10% of sucrose fatty acid ester by weight percentage; the tartary buckwheat activation powder is obtained by carrying out steel grinding-high pressure cooking treatment on tartary buckwheat.
2. The instant tartary buckwheat nutritional powder as claimed in claim 1, wherein the preparation process of the low PI resistant dextrin comprises the following steps: the resistant starch is obtained by fractional precipitation with alcohol, wherein the alcohol comprises ethanol or isopropanol.
3. The instant tartary buckwheat nutritional powder as claimed in claim 2, wherein a resistant dextrin solution with a concentration of 1% -5% is prepared, alcohol is added into the dextrin solution under stirring to enable the volume ratio of the dextrin solution to the alcohol to be 1: 3-7, precipitation is carried out for 18-30 h after uniform stirring, centrifugation is carried out, supernatant is removed, and drying is carried out to obtain the low PI resistant dextrin.
4. The instant tartary buckwheat nutritional powder according to claim 1 or 2, wherein steel milling-high pressure cooking process parameters comprise that tartary buckwheat grains are put into a ball mill with steel balls and are activated for 30-90 min at normal temperature to obtain activated powder; and (3) placing the activated powder into a high-pressure sterilization kettle, treating for 15-30 min at 100-120 ℃, and then drying by hot air to obtain a finished product.
5. The instant tartary buckwheat nutritional powder as claimed in claim 1, further comprising 0.1-0.5% of fruit powder, wherein the fruit powder is prepared from any one of grape, dragon fruit, strawberry and mango.
6. The instant tartary buckwheat nutritional powder according to claim 1, wherein the non-nutritive sweetener is selected from any one of xylitol, low isomaltitol, stevioside and mogroside.
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