CN112021563B - Preparation method of sweet potato whole powder rich in free dehydroepiandrosterone - Google Patents
Preparation method of sweet potato whole powder rich in free dehydroepiandrosterone Download PDFInfo
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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
- 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
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
- 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
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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
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
The invention relates to the technical field of sweet potato whole powder preparation, in particular to a preparation method of sweet potato whole powder rich in free dehydroepiandrosterone. The invention takes sweet potatoes as raw materials, and prepares the sweet potato whole powder with free epiandrosterone content of more than 20mg/100g by raw material pretreatment, preparation of sweet potato serous fluid, primary fermentation, ultrahigh pressure treatment, secondary fermentation, irradiation treatment, yeast fermentation and spray drying. The sweet potato whole powder has high content of free dehydroepiandrosterone, high content of soluble dietary fiber and high content of total phenols, so that the product has various physiological effects of losing weight, treating constipation, preventing and treating cardiovascular system diseases, enhancing human immunity, delaying aging, reducing blood fat, preventing tumors and the like, and provides high-quality raw material guarantee for the wide application of the sweet potato whole powder in health products, functional foods and staple food products.
Description
Technical Field
The invention relates to the technical field of sweet potato whole powder preparation, in particular to a preparation method of sweet potato whole powder rich in free dehydroepiandrosterone.
Background
Sweet potato (Ipomoea batatas Lam.) belongs to Convolvulaceae, is a perennial sprawling herb, is one of the main crops cultivated and planted in China, and has an annual yield of about 8000 ten thousand tons, which accounts for more than 75% of the total world yield. Research shows that the heat, protein, fat and ferrophosphorus contained in 100g of sweet potatoes are not obviously different from those of cooked rice and cooked noodles, but the content of crude fiber, calcium and especially vitamin A is far higher than those of the cooked rice and the cooked noodles, so that the sweet potatoes are relatively balanced in nutrition and the nutritional value of the sweet potatoes can be comparable to that of the traditional staple food. In addition, sweet potato also has effects of reducing weight, preventing diabetes, preventing cardiovascular system diseases, reducing cholesterol and resisting cancer. At present, the fresh market ratio of Chinese sweet potatoes is higher, the conversion rate of sweet potato processing is less than 50%, the sweet potato processing mainly takes starch and starch primary products, and the deep processing technology and products of sweet potatoes are relatively lacked.
Compared with the sweet potato starch processing and products, the sweet potato whole powder processing has less processing by-products and no environmental pollution; the sweet potato powder has the advantages of high raw material nutrition preservation rate, easy storage and transportation, high processing quality, wide application in the food industry and the like. The sweet potato whole powder is added into the staple food, so that the nutritional value of the staple food product can be obviously improved, and the requirements of consumers on nutritional, healthy and convenient multi-staple food products are met. The addition of the sweet potato whole powder increases the content of dietary fiber, polyphenol and other substances in the staple food, can be used as a dietary choice for people with metabolic syndrome, and has important significance for promoting the traditional staple food to upgrade from a saturated type to a nutritional health type, improving the body constitution of the people and promoting the strategic process of the health China.
Dehydroepiandrosterone (DHEA), also known as Dehydroepiandrosterone, has a chemical name of 3 beta-hydroxyandrost-5-en-17-one and a molecular formula of C 19 H 28 O 2 And the molecular weight is 288.42. DHEA is the most abundant steroid in human blood circulation, is synthesized and secreted by adrenal gland tissues in human body, is a precursor substance for synthesizing various hormones, and gradually decreases with the age. Many medical researches prove that the DHEA has various physiological effects of resisting cancers, obesity and diabetes, regulating immunity, protecting nerves, improving ovarian function and the like, not only participates in the synthesis of various steroid hormones, but also plays an important role in regulating life metabolism, and is widely applied to the fields of clinic, medicine, health care products and the like.
Disclosure of Invention
In view of the above, the invention provides a preparation method of sweet potato whole powder rich in free epiandrosterone, which adopts a multiple fermentation technology process, fully liberates the dehydroepiandrosterone in the sweet potatoes and improves the content of dietary fiber, especially soluble dietary fiber on the basis of fully retaining the functional components such as polyphenol, flavone and the like in the sweet potatoes, thereby enriching the functional characteristics of the sweet potato whole powder and improving the nutritional quality of the sweet potato whole powder. The sweet potato powder has high content of dehydroepiandrosterone, polyphenol and soluble dietary fiber, so that the product has various physiological effects of losing weight, treating constipation, enhancing immunity, delaying aging, treating constipation, preventing and treating cardiovascular system diseases, resisting oxidation, reducing blood fat, preventing tumor occurrence and the like, and provides high-quality raw material guarantee for the wide application of the sweet potato powder in health products, functional foods and staple food products.
The invention provides a preparation method of sweet potato whole powder rich in free epiandrosterone, which comprises the following steps:
(1) pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 1-2 cm; fresh sweet potato stem tip (containing 2-3 tender leaves) is sorted, cleaned and cut into pieces with volume of 0.1-0.5cm 3 And (3) mixing the processed sweet potatoes and the stem tips of the sweet potatoes according to the mass ratio of 10: (0.5-2) mixingTreating with 1.2-1.6Mpa superheated steam for 60-90s, taking out, cooling to obtain mixture of sweet potato slices and sweet potato stems; the sweet potato raw material is subjected to instantaneous superheated steam treatment, so that partial gelatinization, enzyme deactivation and bacteria reduction effects are achieved, and the stability of the efficacy structure of efficacy components such as polyphenol, flavone, anthocyanin and the like is not influenced;
(2) preparing sweet potato pulp: chopping and crushing the mixture of the sweet potato slices and the sweet potato stems treated in the step (1) to 80-150 mu m of volume average particle size, then adding a proper amount of clear water until the solid content reaches 10% -15%, and then crushing by using colloid powder to 20-40 mu m of volume average particle size to obtain sweet potato pulp for later use;
(3) primary fermentation: adding 1-3% of degreased silkworm chrysalis powder and 0.2-0.5% of glucose into the sweet potato slurry prepared in the step (2) according to the mass-volume ratio, homogenizing for 2-5min at 20000-plus 30000r/min, sieving by a 20-80 mesh sieve, inoculating 2-10% of lactobacillus plantarum suspension according to the volume ratio, and fermenting to obtain a first fermentation product; in the primary fermentation process, partially gelatinized starch is used as a substrate to partially modify the starch, so that the degree of polymerization of the starch is reduced, the solubility of the starch is improved, the effective free release of functional components such as dehydroepiandrosterone, polyphenol, pectin and the like is realized, the lactobacillus plantarum also maintains the acidic environment of the whole powder suspension of the sweet potatoes, the dehydroepiandrosterone glycoside bond cleavage is facilitated, and the starch is modified to a certain degree;
(4) ultrahigh pressure treatment: sealing and packaging the first fermentation product obtained in the step (3), treating at 15-25 ℃ and 200-800MPa for 30-60min, and standing at normal temperature for 1-5 h; the ultrahigh pressure treatment stops the fermentation process of the lactobacillus plantarum on one hand, effectively destroys cell wall structures, completely releases starch, protein and other nutrient components in cells on the other hand, and destroys hydrogen bonding of pectin, cellulose and hemicellulose in the cell walls;
(5) and (3) secondary fermentation: inoculating 2-6% Aspergillus oryzae spore suspension into the first fermentation product treated by the ultrahigh pressure in the step (4) according to the volume ratio, and fermenting and culturing at 20-30 ℃ for 12-30h to obtain a second fermentation product; amylase, cellulase, pectinase, protease and other enzymes generated by secondary fermentation thoroughly destroy the cell wall, so that the complete release of the dissolved matters in the cell wall is realized, the covalent bonding of pectin, fibers and hemicellulose in the cell wall is destroyed, the structural characteristics of the starch are further improved, the content of soluble dietary fibers including pectin and partial hemicellulose is increased, and the content of insoluble dietary fibers is reduced;
(6) irradiation treatment: performing irradiation treatment on the second fermentation product obtained in the step (5), wherein the irradiation dose is 2-10 KGy;
(7) yeast fermentation: adding 0.5-2% of soybean lecithin and 0.1-1.0% of L-cysteine into the second fermentation product subjected to the irradiation treatment in the step (6) according to the mass-volume ratio, uniformly stirring, inoculating 1-3% of beer yeast according to the volume ratio, and fermenting and culturing at the temperature of 8-15 ℃ for 8-20h to obtain a third fermentation product; the monosaccharide such as glucose, maltose and the like generated by the previous two fermentations are fully utilized through proper fermentation of yeast, so that the content of soluble monosaccharide in the sweet potato whole powder product is reduced, the GI value of the sweet potato whole powder is reduced, and in addition, the protein content in the sweet potato whole powder is also increased by the generated yeast;
(8) spray drying: adjusting the solid content of the third fermentation product in the step (7) to 12-18% by adding water or dehydrating under reduced pressure, then grinding with colloid mill until the volume average particle diameter is 30-60 μm, and spray drying to obtain sweet potato whole powder.
Further, in the step (3), the fermentation process of the fermentation treatment comprises: fermenting at 18-25 deg.C for 12-30 h; the concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 3X 10 8 -8×10 8 cfu/mL。
Further, in step (3), the final pH of the first fermentation product is from 4.5 to 6.5.
Further, in the step (5), the method for preparing the aspergillus oryzae spore suspension comprises the following steps: inoculating commercially available Aspergillus oryzae spore powder into PDA slant culture medium, culturing for 5-10 days, washing the slant with 0.9% physiological saline solution to a sterile conical flask containing a small amount of glass beads, shaking at 15-25 deg.C and 50-100r/min for 30-60min to obtain Aspergillus oryzae spore suspension with concentration of 2 × 10 7 -8×10 7 one/mL.
The technical scheme provided by the invention has the beneficial effects that:
1. the method provided by the invention takes sweet potatoes as raw materials, fully excavates and utilizes natural functional factors in the sweet potatoes, and carries out free enrichment on the functional factors through a technical process to obtain the sweet potato whole powder rich in free epiandrosterone, thereby enriching the types of processed products of the sweet potatoes, improving the economic benefit of sweet potato processing, and providing a high-quality raw material source of the sweet potato whole powder for health care products, functional foods and staple food products;
2. the method provided by the invention has the advantages of simple process, easy operation and control, and easy industrialization and industrial production;
3. the method provided by the invention fully retains the nutrient components in the sweet potatoes, and reduces the loss and damage of the nutrient components through the mild fermentation process, the ultrahigh pressure sterilization technology and the irradiation sterilization technology;
4. the method provided by the invention not only can fully free dehydroepiandrosterone (the content reaches more than 20mg/100 g) in the sweet potato, but also can improve the dietary fiber in the sweet potato whole powder, especially the content of soluble dietary fiber, the content of the soluble dietary fiber reaches more than 10 percent, and the edible quality and the nutritional quality of the sweet potato whole powder are effectively improved;
5. according to the method provided by the invention, the content of polyphenol in the sweet potato whole powder is increased by adding the sweet potato stem tip, the content of polyphenol reaches more than 40mg/100g, more functional characteristics are given to the sweet potato whole powder, and the nutritional quality of the sweet potato whole powder is improved;
6. the method provided by the invention removes soluble monosaccharides such as glucose and maltose from the sweet potato whole powder through yeast fermentation, reduces the content of the soluble sugars in the sweet potato whole powder, reduces the GI (glycemic index) value (GI value is lower than 50) to a certain extent, and is suitable for people with glucose metabolism disorder to eat.
Drawings
FIG. 1 is a schematic process flow diagram of the preparation method of sweet potato whole powder rich in free dehydroepiandrosterone of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be further described with reference to the accompanying drawings and examples.
Example 1:
referring to fig. 1, example 1 of the present invention provides a method for preparing sweet potato whole meal rich in free-leaving epiandrosterone, comprising the steps of:
(1) pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 1 cm; fresh sweet potato stem tip (containing 2-3 tender leaves) is sorted, cleaned and cut into pieces with volume of 0.2cm 3 Mixing the processed sweet potato and the stem tip of the sweet potato according to the mass ratio of 10:2, processing for 60s under superheated steam of 1.5Mpa, taking out and cooling to obtain a mixture of the sweet potato slices and the stem of the sweet potato for later use;
(2) preparing sweet potato pulp: chopping and crushing the mixture of the sweet potato slices and the sweet potato stems treated in the step (1) to 150 mu m in volume average particle size, then adding a proper amount of clear water until the solid content reaches 12%, and crushing by using colloid powder to 40 mu m in volume average particle size to obtain sweet potato pulp for later use;
(3) primary fermentation: adding 2% of degreased silkworm chrysalis powder and 0.4% of glucose into the sweet potato pulp prepared in the step (2) according to the mass-volume ratio, homogenizing at 30000r/min for 3min, sieving by a 40-mesh sieve, inoculating 3% of lactobacillus plantarum suspension according to the volume ratio, and fermenting at the temperature of 18 ℃ for 15h to obtain a first fermentation product; the concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 3X 10 8 cfu/mL; the final pH of the first fermentation product was 6.0;
(4) ultrahigh pressure treatment: sealing and packaging the first fermentation product obtained in the step (3), treating at 20 ℃ and 200Mpa for 30min, and then standing at normal temperature for 2 h;
(5) and (3) secondary fermentation: inoculating 2% Aspergillus oryzae spore suspension into the first fermentation product treated by the ultrahigh pressure in the step (4) according to the volume ratio, and fermenting and culturing at 20 ℃ for 15h to obtain a second fermentation product; the preparation method of the aspergillus oryzae spore suspension comprises the following steps: a commercially available Aspergillus oryzae spore powder was inoculated on PDA slant Medium (Potato Dextrose Agar Medium) for 5 days, and the slant was washed with 0.9% physiological saline to a sterile conical flask containing a small amount of glass beads at 15 deg.C at 50r/minShaking for 30min under the condition to obtain Aspergillus oryzae spore suspension with concentration of 3 × 10 7 Per mL;
(6) irradiation treatment: performing irradiation treatment on the second fermentation product obtained in the step (5), wherein the irradiation dose is 3 KGy;
(7) and (3) yeast fermentation: adding 0.5% of soybean lecithin and 0.1% of L-cysteine into the second fermentation product subjected to the irradiation treatment in the step (6) according to the mass-volume ratio, uniformly stirring, inoculating 1% of beer yeast according to the volume ratio, and performing fermentation culture at 10 ℃ for 12 hours to obtain a third fermentation product;
(8) spray drying: adjusting the solid content of the third fermentation product in the step (7) to 14% by adding water or dehydrating under reduced pressure, pulverizing with colloid mill until the volume average particle diameter is 40 μm, and spray drying to obtain sweet potato whole powder.
Example 2:
the embodiment 2 of the invention provides a preparation method of sweet potato whole powder rich in free epiandrosterone, which comprises the following steps:
(1) pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 1.5 cm; fresh sweet potato stem tip (containing 2-3 tender leaves) is sorted, cleaned and cut into pieces with volume of 0.3cm 3 Mixing the processed sweet potato and the stem tip of the sweet potato according to the mass ratio of 10:1, processing for 90s under superheated steam of 1.6Mpa, taking out and cooling to obtain a mixture of the sweet potato slices and the stem of the sweet potato for later use;
(2) preparing sweet potato pulp: chopping and crushing the mixture of the sweet potato slices and the sweet potato stems treated in the step (1) to 120 mu m in volume average particle size, then adding a proper amount of clear water until the solid content reaches 15%, and crushing by using colloid powder to 20 mu m in volume average particle size to obtain sweet potato pulp for later use;
(3) primary fermentation: adding 3% of degreased silkworm chrysalis powder and 0.5% of glucose into the sweet potato pulp prepared in the step (2) according to the mass-volume ratio, homogenizing for 2min at 25000r/min, sieving by a 30-mesh sieve, inoculating 5% of lactobacillus plantarum suspension according to the volume ratio, and fermenting for 20h at the temperature of 20 ℃ to obtain a first fermentation product; the Lactobacillus plantarum concentration in the Lactobacillus plantarum suspension was 5X 10 8 cfu/mL; the final pH of the first fermentation product was 5.0;
(4) ultrahigh pressure treatment: sealing and packaging the first fermentation product obtained in the step (3), treating at 18 ℃ and 600Mpa for 45min, and then standing at normal temperature for 5 h;
(5) and (3) secondary fermentation: inoculating 4% Aspergillus oryzae spore suspension into the first fermentation product treated by the ultrahigh pressure in the step (4) according to the volume ratio, and fermenting and culturing at 25 ℃ for 20h to obtain a second fermentation product; the preparation method of the aspergillus oryzae spore suspension comprises the following steps: inoculating commercially available Aspergillus oryzae spore powder into PDA slant culture medium, culturing for 8 days, washing the slant with 0.9% physiological saline solution to a sterile conical flask containing small amount of glass beads, shaking at 20 deg.C and 80r/min for 45min to obtain Aspergillus oryzae spore suspension with concentration of 5 × 10 7 Per mL;
(6) irradiation treatment: performing irradiation treatment on the second fermentation product obtained in the step (5), wherein the irradiation dose is 5 KGy;
(7) yeast fermentation: adding 1% of soybean lecithin and 0.3% of L-cysteine into the second fermentation product subjected to the irradiation treatment in the step (6) according to the mass-volume ratio, uniformly stirring, inoculating 2% of beer yeast according to the volume ratio, and performing fermentation culture at 12 ℃ for 15 hours to obtain a third fermentation product;
(8) spray drying: adjusting the solid content of the third fermentation product in the step (7) to 16% by adding water or dehydrating under reduced pressure, pulverizing with colloid mill until the volume average particle diameter is 30 μm, and spray drying to obtain sweet potato whole powder.
Example 3:
the embodiment 3 of the invention provides a preparation method of sweet potato whole powder rich in free epiandrosterone, which comprises the following steps:
(1) pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 2 cm; fresh sweet potato stem tip (containing 2-3 tender leaves) is sorted, cleaned and cut into pieces with volume of 0.5cm 3 Mixing the processed sweet potato and the stem tip of the sweet potato according to the weight ratio of 10:0.5, treating for 80s under superheated steam of 1.4Mpa, taking out and cooling to obtain a mixture of sweet potato slices and the stem of the sweet potato for later use;
(2) preparing sweet potato pulp: chopping and crushing the mixture of the sweet potato slices and the sweet potato stems treated in the step (1) to 100 mu m of volume average particle size, then adding a proper amount of clear water until the solid content reaches 10 percent, and crushing by using colloid powder to 30 mu m of volume average particle size to obtain sweet potato pulp for later use;
(3) primary fermentation: adding 1% of degreased silkworm chrysalis powder and 0.3% of glucose into the sweet potato pulp prepared in the step (2) according to the mass-volume ratio, homogenizing at 20000r/min for 4min, sieving by a 50-mesh sieve, inoculating 8% of lactobacillus plantarum suspension according to the volume ratio, and fermenting at the temperature of 22 ℃ for 24h to obtain a first fermentation product; the concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 8X 10 8 cfu/mL; the final pH of the first fermentation product was 4.5;
(4) ultrahigh pressure treatment: sealing and packaging the first fermentation product obtained in the step (3), treating at 22 ℃ and 400Mpa for 50min, and then standing at normal temperature for 1 h;
(5) and (3) secondary fermentation: inoculating 6% Aspergillus oryzae spore suspension into the first fermentation product treated by the ultrahigh pressure in the step (4) according to the volume ratio, and fermenting and culturing at 30 ℃ for 25h to obtain a second fermentation product; the preparation method of the aspergillus oryzae spore suspension comprises the following steps: inoculating commercially available Aspergillus oryzae spore powder into PDA slant culture medium for 10 days, washing the slant with 0.9% normal saline solution to a sterile conical flask containing a small amount of glass beads, shaking at 25 deg.C and 100r/min for 60min to obtain Aspergillus oryzae spore suspension with concentration of 8 × 10 7 Per mL;
(6) and (3) irradiation treatment: performing irradiation treatment on the second fermentation product obtained in the step (5), wherein the irradiation dose is 8 KGy;
(7) yeast fermentation: adding 2% of soybean lecithin and 0.5% of L-cysteine into the second fermentation product subjected to the irradiation treatment in the step (6) according to the mass-volume ratio, uniformly stirring, inoculating 2.5% of beer yeast according to the volume ratio, and performing fermentation culture at 15 ℃ for 16h to obtain a third fermentation product;
(8) and (3) spray drying: adjusting the solid content of the third fermentation product in the step (7) to 12% by adding water or dehydrating under reduced pressure, pulverizing with colloid mill until the volume average particle diameter is 50 μm, and spray drying to obtain sweet potato whole powder.
Comparative example 1:
comparative example 1 differs from example 1 in that: comparative example 1 the process of raw material pretreatment when preparing sweet potato whole powder is: sorting, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 1cm for later use; the other procedures were the same as in steps (2) to (8) of example 1.
Comparative example 2:
comparative example 2 differs from example 2 in that: comparative example 2 the whole sweet potato flour was prepared without primary fermentation; the other procedures were the same as steps (1) to (2) and steps (4) to (8) of example 2.
Comparative example 3:
comparative example 3 differs from example 3 in that: comparative example 3 the whole sweet potato powder is not subjected to secondary fermentation and irradiation treatment; the other procedures were the same as in steps (1) to (4) and steps (7) to (8) of example 3.
Comparative example 4:
comparative example 4 differs from example 3 in that: comparative example 4 the whole sweet potato powder is not subjected to irradiation treatment and yeast fermentation; the other procedures were the same as in steps (1) to (5) and step (8) of example 3.
The dehydroepiandrosterone content (hplc method), the soluble dietary fiber content (enzyme gravimetric method), the polyphenol content (spectrophotometric method), and the GI value of the sweet potato whole flour prepared in examples 1-3 and comparative examples 1-4 were measured, and the results are shown in table 1:
table 1: results of measurement of Whole sweet Potato powders obtained in examples 1 to 3 and comparative examples 1 to 4
In table 1, the calculation formulas of dehydroepiandrosterone content, soluble dietary fiber content, polyphenol content, and GI value are respectively: the content of dehydroepiandrosterone is the weight of dehydroepiandrosterone in the sweet potato whole powder, and the weight of the sweet potato whole powder is multiplied by 100 percent; the content of the soluble dietary fiber is equal to the weight of the soluble dietary fiber in the sweet potato whole powder and the weight of the sweet potato whole powder is multiplied by 100 percent; the polyphenol content is the weight of polyphenol in the sweet potato whole powder, and the weight of the sweet potato whole powder is multiplied by 100 percent; GI value is the area under the 120min blood glucose curve after intake of sweet potato whole meal ÷ the area under the 120min blood glucose curve after intake of equivalent amount of glucose × 100%.
As can be seen from the table 1, after the technical means such as raw material pretreatment, sweet potato slurry preparation, primary fermentation, ultrahigh pressure treatment, secondary fermentation, irradiation treatment, yeast fermentation, spray drying and the like are orderly combined, repeatedly improved and optimized, the dehydroepiandrosterone in the whole sweet potato flour is obviously liberated, the content of soluble sugar and polyphenol in the whole sweet potato flour is increased, and the GI value of the whole sweet potato flour is reduced; the content of free-leaving epiandrosterone in the sweet potato whole flour prepared by the method provided by the invention reaches more than 20mg/100g, the content of soluble dietary fiber reaches more than 10%, the content of polyphenol reaches more than 40mg/100g, and the GI value is lower than 50. The method of the invention not only can obviously improve the functional characteristics and the health care characteristics of the sweet potato whole powder so as to expand the application range of the sweet potato whole powder, but also provides high-quality raw material guarantee for the wide application of the sweet potato whole powder in functional foods and staple food products, and in addition, provides a good reference function for the whole powder preparation from other sources.
The features of the embodiments and embodiments described herein above may be combined with each other without conflict.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. A preparation method of sweet potato whole powder rich in free dehydroepiandrosterone is characterized by comprising the following steps:
(1) pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing; sorting and cleaning fresh sweet potato stem tips, cutting, mixing the processed sweet potato slices with the sweet potato stem tips, performing superheated steam treatment, taking out and cooling to obtain a mixture of the sweet potato slices and the sweet potato stems for later use;
(2) preparing sweet potato pulp: chopping and crushing the mixture of the sweet potato slices and the sweet potato stems treated in the step (1), adding clear water until the solid content reaches 10-15%, and crushing to obtain sweet potato pulp for later use;
(3) primary fermentation: adding degreased silkworm chrysalis powder and glucose into the sweet potato pulp prepared in the step (2), homogenizing, sieving, and then inoculating lactobacillus plantarum suspension for fermentation treatment to obtain a first fermentation product;
(4) ultrahigh pressure treatment: sealing and packaging the first fermentation product obtained in the step (3), performing ultrahigh pressure treatment, and then standing at normal temperature;
(5) and (3) secondary fermentation: inoculating an aspergillus oryzae spore suspension into the first fermentation product subjected to the ultrahigh pressure treatment in the step (4) for fermentation culture to obtain a second fermentation product;
(6) irradiation treatment: performing irradiation treatment on the second fermentation product obtained in the step (5);
(7) yeast fermentation: adding soybean lecithin and L-cysteine into the second fermentation product subjected to radiation sterilization in the step (6), uniformly stirring, inoculating beer yeast, and performing fermentation culture to obtain a third fermentation product;
(8) spray drying: adjusting the solid content of the third fermentation product in the step (7) to 12-18%, then crushing, and spray drying to obtain the sweet potato whole powder.
2. The method for preparing sweet potato flakes rich in free-leaving epiandrosterone according to claim 1, wherein in the step (1), the superheated steam treatment is carried out under a pressure of 1.2 to 1.6MPa for a period of 60 to 90 seconds.
3. The method for preparing sweet potato flakes enriched in free-leaving epiandrosterone as claimed in claim 1, wherein in step (3), 1% -3% defatted silkworm pupae powder and 0.2% -0.5% glucose are added to the prepared sweet potato slurry by mass/volume ratio.
4. The method for preparing sweet potato whole meal rich in free-leaving epiandrosterone according to claim 1, wherein in the step (3), the fermentation process of the fermentation treatment comprises the following steps: under the temperature condition of 18-25 DEG CFermenting for 12-30 h; the concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 3X 10 8 -8×10 8 cfu/mL。
5. The method for preparing sweet potato whole powder rich in free epiandrosterone according to claim 1, wherein the temperature of the ultra-high pressure treatment in step (4) is 15-25 ℃, and the pressure is 200-800 MPa.
6. The method for preparing sweet potato whole flour rich in free-leaving epiandrosterone according to claim 1, wherein in the step (5), the Aspergillus oryzae spore suspension is prepared by the following steps: inoculating Aspergillus oryzae spore powder into PDA slant culture medium, culturing for 5-10 days, washing slant with 0.9% physiological saline, shaking at 15-25 deg.C at 50-100r/min for 30-60min to obtain Aspergillus oryzae spore suspension with concentration of 2 × 10 7 -8×10 7 one/mL.
7. The method for preparing sweet potato flakes rich in free-leaving epiandrosterone according to claim 1, wherein in step (6), the irradiation dose of the irradiation treatment is 2-10 KGy.
8. The method for preparing sweet potato whole meal rich in free-leaving epiandrosterone according to claim 1, wherein in step (7), 0.5% -2% soybean lecithin and 0.1% -1.0% L-cysteine are added to the second fermentation product by mass-to-volume ratio.
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