CN112450431A - Preparation method of freeze-dried konjac meal replacement powder based on enzyme prebiotics - Google Patents
Preparation method of freeze-dried konjac meal replacement powder based on enzyme prebiotics Download PDFInfo
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- CN112450431A CN112450431A CN202011354660.1A CN202011354660A CN112450431A CN 112450431 A CN112450431 A CN 112450431A CN 202011354660 A CN202011354660 A CN 202011354660A CN 112450431 A CN112450431 A CN 112450431A
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- freeze
- powder
- konjac
- dried
- meal replacement
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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
- 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
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A preparation method of konjak freeze-dried meal replacement powder based on enzyme prebiotics belongs to the technical field of development and development of health-care food. Firstly, selecting konjak, cleaning, peeling and cutting fresh konjak for later use; removing fishy smell of the obtained rhizoma Amorphophalli blocks with white vinegar, cooking, and freezing; pulse spouted infrared freeze drying is adopted to further remove fishy smell, and freeze-dried konjac blocks are obtained; crushing to obtain freeze-dried nano konjac powder; and (3) compounding to obtain fruit and vegetable nano activated enzyme powder, and mixing the fruit and vegetable nano activated enzyme powder with nano konjac flour and other auxiliary materials to obtain the product, namely the konjac freeze-dried meal replacement powder based on the enzyme prebiotics. The konjac freeze-dried meal replacement powder produced by the invention has the advantages of good brewing property, high nutritional value, simplicity, convenience, quickness and the like, also has a certain antioxidant effect, can achieve the effects of enhancing immunity and slimming and beautifying after being taken for a long time, is healthy meal replacement powder, and accords with the development trend of 'green, environment-friendly and healthy' in the current food industry.
Description
Technical Field
The invention relates to a preparation method of konjak freeze-dried meal replacement powder based on enzyme prebiotics, and belongs to the technical field of development and development of health-care food.
Background
"ferment" is the old translation of enzyme (enzyme) and is later used to refer to fermentation products such as plant ferment, environmental ferment, ferment bacterial manure, etc.; the plant enzyme is a microbial preparation which is produced by taking fresh vegetables, fruits and other plants as raw materials and fermenting through various probiotics and is rich in enzyme, vitamins, minerals and secondary metabolites. Prebiotics are also one of the main functional components of "ferment", and prebiotics refer to non-living food components which can regulate the activity of flora in the intestinal tract and are beneficial to the health of a host, including fructo-oligosaccharide, xylo-oligosaccharide, isomaltose and other substances, wherein part of prebiotics are derived from raw materials, most prebiotics are artificially added into ferment, and the prebiotics have the function of promoting the fermentation of carbohydrates in the intestinal tract and inhibiting the putrefaction of the intestinal tract. Researches show that the plant enzyme has the effects of diminishing inflammation, resisting bacteria and oxidation, purifying blood, promoting cell regeneration, enhancing immunity and the like, and some plant enzymes also show a certain anti-tumor effect. Because of its better health-care function, plant enzymes are popular in japan and taiwan in our country.
Konjak is a beneficial alkaline food, is one of representative foods with low calorie, low fat and high fiber, and has the effects of losing weight, reducing blood pressure and blood sugar, expelling toxin and relaxing bowels, preventing cancer, supplementing calcium and the like. Modern researches show that the tuber of konjak contains rich starch, protein, fat, reducing sugar, cellulose, amino acid and a plurality of trace elements necessary for human bodies. The Konjac Glucomannan (KGM) is the main functional factor of konjac, the content of the KGM accounts for more than 50-60% of the dry weight, the konjac glucomannan is natural macromolecular soluble dietary fiber, has the characteristics of strong water absorption, high expansion rate, high viscosity, strong satiety and the like, is widely applied to the fields of food, medicines, agricultural chemicals and the like, and particularly has great market prospect in the development and application of modern health-care food.
In recent years, with the increasing living standard of people, obesity becomes a topic of increasing attention. The obesity is caused by a plurality of reasons, the main reason is the constitution and diet, and the two are the most critical factors influencing the obesity of the human body, so the most effective and fundamental weight loss mode should be to control the human body heat balance and reduce the fat intake. In addition, along with the occurrence of diseases such as hypertension and hyperglycemia caused by obesity, weight reduction and blood sugar reduction become the greatest requirements of consumers for food. However, people eat the food as days, and the reduction of fat intake does not mean that the food intake is required to be reduced, so that a plurality of convenient, quick, safe and effective weight-reducing and blood-sugar-reducing foods, such as meal replacement powder, weight-reducing tea and the like, are produced at random.
At present, the konjak meal replacement powder is selected to replace one meal or two meals and is more and more accepted by the public, the konjak meal replacement powder can better control the dietary heat, can comprehensively supplement nutrition and can meet the requirement of healthy weight reduction of consumers. Because of the characteristics of konjak, the konjak has obvious satiety when entering human body and can well replace meal. The konjac freeze-dried meal replacement powder based on the ferment prebiotics is low in fat, nutritional and delicious, is developed by using konjac and ferment as main raw materials and using a novel manufacturing process, and has great practical and economic significance.
Huzhiwei et al have announced a invigorate spleen and turned down and its preparation method, publication number (CN 110679938A), on the basis of rhizoma Amorphophalli, have added some food materials favorable to invigorate spleen and turn down such as black bean, job's tears, red bean, raisin, fig. dry, etc., through mixing raw materials, jordaning, drying, step of milling etc. make a invigorate spleen and turn down rhizoma Amorphophalli meal replacement powder of turning down one's body, solve the trouble and long-lasting problem of breakfast at present of people, but this invention sets the temperature to be higher to 115 degrees C in the drying process of rhizoma Amorphophalli and adjuvants, is unfavorable for the nutrient substance in meal replacement powder to keep; the dried raw materials are not subjected to low-temperature ball milling, are directly sieved after being ground (200 meshes and 210 meshes), are not subjected to nano-crushing, and are not beneficial to the release of active ingredients after the meal replacement powder is brewed; the invention has simple formula, and only adds konjak, coarse cereals and fruit and vegetable powder. The konjak in the meal replacement powder is prepared by pulse-jet infrared freeze drying, and the enzyme powder is prepared by low-temperature spray drying, so that the preservation of the nutritional quality is facilitated; the konjak powder and the ferment powder are subjected to superfine grinding to facilitate the release of active ingredients; the added ferment prebiotics has better health care effect and richer nutrition, and is more beneficial to reducing fat and losing weight.
Zhao hong et al disclose a production method of blueberry enzyme, publication No. (CN 105595241A), using blueberry as raw material and using ancient method to ferment and make blueberry enzyme, cleaning fruits, vegetables and nuts, cutting into pieces, removing impurities, dehydrating sugar liquor, freeze-drying, taking out and sieving with a 80-mesh sieve; and mixing the obtained mixed powder with konjac flour, adding 1-5 parts of blueberry enzyme powder, and making into blueberry enzyme meal replacement powder. The blueberry enzyme meal replacement powder prepared by the method is rich in nutrition and has the effects of maintaining beauty and keeping young. However, the powder used in the method is not subjected to nano-crushing, so that the release of nutrient substances is not facilitated, and the drying time is long and the energy consumption is high due to the fact that the fruits, vegetables and nuts are freeze-dried by the traditional freeze-drying method. The konjac freeze-drying method has the advantages that the konjac is subjected to pulse-jet infrared freeze-drying, the enzyme powder is subjected to low-temperature spray-drying, the retention of nutrient substances is facilitated, the drying time is short, and the energy consumption is low; the invention also carries out nano-crushing on the konjac flour and the ferment powder, which is beneficial to the release of nutrients and functional substances after brewing.
Zhang 24924m, von yanjun disclose a processing method of high-quality wheat seedling meal replacement powder rich in wheat seedling ferment, which is published under No. CN 106858345A, and the wheat seedling meal replacement powder is prepared by the steps of wheat seedling pretreatment, wheat seedling powder nano-crushing, bean dreg powder nano-crushing, preparation of ferment powder by spray drying, mixing of auxiliary materials and the like. The high-quality wheat seedling meal replacement powder rich in wheat seedling enzymes prepared by the method has the characteristics of good instant property and antagonism resistance, stable color, good taste, balanced nutrition and the like, and accords with the trend of times development. However, the konjac fine powder added in the method is not nano powder, the enzyme powder after spray drying is not subjected to nano crushing treatment, and no prebiotics substance is added in the enzyme powder. The konjac flour is prepared by pulse spouted infrared freeze drying and is subjected to ultra-nano crushing treatment; the ferment powder is also subjected to nano crushing treatment after being dried, and prebiotics substances are added, so that the nutrition is richer, and the health is better facilitated.
Dongdan et al disclose meal replacement powder rich in dietary fiber and a manufacturing method thereof, and the meal replacement powder is disclosed in publication No. CN 105285953A, and the meal replacement powder is prepared by mixing resistant starch, vegetable protein and vitamin complex step by step according to 40-90% of soluble dietary fiber, 5-15% of resistant starch, 0.05-1% of sweetening agent, 20-40% of animal protein, 10-30% of vegetable protein and 0.001-10% of vitamin complex, mixing other auxiliary materials, adding water to prepare suspension, and performing spray drying to obtain the meal replacement powder. The meal replacement powder produced by the method can supplement nutrient substances needed by human body, and does not influence the absorption of dietary fiber. But various auxiliary materials are mixed and then spray-dried, so that the difficulty of spray-drying is increased, the yield is reduced, and the cost is also increased. The method adopts respective powder preparation and then mixing, and has the advantages of simple process, low cost and the like.
Zhao wenzhu et al have disclosed an okra and konjaku meal replacement powder and its preparation method, publication No. (CN 105962179A), this invention is according to the formula of 3-6 parts of okra powder, 20-40 parts of konjaku powder, 1-3 parts of lemon powder, 20-40 parts of xylitol, 40-60 parts of maltodextrin, 3-7 parts of soybean fiber powder, through the lyophilized powder preparation of okra, freeze-dried powder preparation of lemon, mix with konjaku powder, soybean fiber powder, xylitol and maltodextrin that supermarket purchase finally and make okra powder, lemon powder preparation to get okra meal replacement powder. The meal replacement powder has high nutritive value, unique flavor and satiety. The konjak is freeze-dried by pulse spouted infrared rays, and has the advantages of high drying rate, short drying time and the like compared with freeze drying; the enzyme powder can well keep the original nutritional quality by adopting low-temperature spray drying; in addition, the enzyme prebiotics are added, so that the nutrition structure is more reasonable, and the health of a human body is facilitated.
Disclosure of Invention
The invention aims to overcome the defects and provide the preparation method of the konjak freeze-dried meal replacement powder based on the enzyme prebiotics, and the prepared konjak freeze-dried meal replacement powder based on the enzyme prebiotics has unique flavor and high nutritional value and is beneficial to body health.
According to the technical scheme, the preparation method of the freeze-dried konjac meal replacement powder based on the enzyme prebiotics comprises the steps of selecting konjac, cleaning, peeling and cutting fresh konjac into blocks for later use; removing fishy smell of the obtained rhizoma Amorphophalli blocks with white vinegar, cooking, and freezing; pulse spouted infrared freeze drying is adopted to further remove fishy smell, and freeze-dried konjac blocks are obtained; crushing to obtain freeze-dried nano konjac powder; and (3) compounding to obtain fruit and vegetable nano activated enzyme powder, and mixing the fruit and vegetable nano activated enzyme powder with nano konjac flour and other auxiliary materials to obtain the product, namely the konjac freeze-dried meal replacement powder based on the enzyme prebiotics.
Further, the specific steps are as follows:
(1) pretreatment of raw materials: selecting konjak, cleaning, peeling and cutting fresh konjak for later use;
(2) preliminary fishy smell removal: soaking the konjak blocks in white vinegar with the mass concentration of 5-10%, placing the konjak blocks in an ultrasonic cleaning instrument for ultrasonic deodorization treatment, taking out the konjak blocks, rinsing the konjak blocks for a plurality of times by using clean water to remove residual white vinegar, and wiping off residual water on the surfaces of the konjak blocks for later use;
(3) cooking and quick-freezing: steaming and boiling the deodorized konjak blocks at 95-105 ℃ for 20-50 min, taking out, quickly cooling to room temperature by using ice water, and quickly freezing the cooked konjak blocks in an ultralow-temperature refrigerator at-77 to-83 ℃ for 8-16 h for later use;
(4) pulse-spouted infrared freeze drying for removing fishy smell: carrying out pulse spouted infrared freeze drying on the cooked and quick-frozen konjac blocks until the water content is below 5% to obtain freeze-dried konjac blocks;
(5) preparing freeze-dried nano konjac flour: the temperature of the ball mill pulverizer was set to 3.54.5 ℃, material and ZrO2Grinding the konjac balls at a ratio of 1:4, and putting the freeze-dried konjac blocks obtained in the step (4) into a ball mill grinder for grinding to obtain high-quality freeze-dried nano konjac powder;
(6) preparing fruit and vegetable nano activated enzyme powder:
a. adding maltodextrin into the ferment fermentation liquor, and preparing ferment powder by low-temperature ultrasonic-assisted spray drying;
b. adding fructo-oligosaccharide, xylo-oligosaccharide and isomaltose into the enzyme powder obtained by spray drying, and fully and uniformly mixing to obtain fruit and vegetable enzyme powder;
c. setting the temperature of the ball milling crusher to be 3.5-4.5 ℃ according to the step (5), and mixing the materials and ZrO2Grinding the fruit and vegetable enzyme powder at a ratio of 1:4 to obtain fruit and vegetable nano activated enzyme powder;
(7) preparing meal replacement powder: uniformly mixing the freeze-dried nano konjak powder prepared in the step (5), the fruit and vegetable nano activated enzyme powder prepared in the step (6) and other auxiliary materials according to a certain proportion to prepare the enzyme prebiotics-based konjak freeze-dried meal replacement powder;
(8) infrared combined radio frequency sterilization: sterilizing the prepared meal replacement powder in an infrared heater at the temperature of 20-50 ℃ for 5-10 min, setting the distance between two polar plates to be 70mm, and performing radio frequency sterilization for 10-30 min;
(9) packaging: and (4) carrying out vacuum packaging on the sample prepared in the step (8) by using an opaque aluminum foil bag, and carrying out cold storage at the temperature of 3-5 ℃ to obtain the konjak freeze-dried meal replacement powder based on the ferment prebiotics.
Further, in the step (1), the quality of the selected konjak is 2000-3000 g, and the surface is not damaged; the size of the cut pieces was 3X 5 mm.
Further, in the step (2), the power of ultrasonic waves is set to be 100-300W, fishy smell is removed for 10-20 min, and the fish is taken out and rinsed for 3-5 times by using clean water to remove residual white vinegar.
Further, in the step (2), intermittent ultrasonic treatment is adopted, ultrasonic working is carried out for 30s, ultrasonic stopping is carried out for 30s, and accumulative treatment is carried out for 10-20 min.
Further, in the step (4), the konjac block is subjected to pulse-jet infrared freeze drying under the conditions that the vacuum degree is-0.1 MPa, the temperature of a cold trap is-44 to-40 ℃ and the upper limit of the temperature is 50 ℃.
Further, in the step (4), pulse spouted infrared freeze drying is carried out, wherein spouting is not carried out for the first 3 hours, and spouting frequency is set to be once every 18-22min after 3 hours until the drying end point.
Further, in the step (6) a, the ratio of the addition amount of maltodextrin to the solid content in the fruit and vegetable enzyme is 1:1, and enzyme powder is prepared by low-temperature ultrasonic-assisted spray drying, wherein the ultrasonic power is set to be 10-45W, the auxiliary spray drying temperature is 10-20 ℃, and the ultrasonic treatment time is 10-50 min; during spray drying, the concentration of the feed liquid is set to be 20-40%, the inlet temperature is 135-145 ℃, and the outlet temperature is 85-95 ℃;
further, in the step (6) b, adding 0-8 parts of fructo-oligosaccharide, 5-9 parts of xylo-oligosaccharide and 3-7 parts of isomaltose into 10-15 parts of powder obtained by spray drying, and fully mixing to obtain fruit and vegetable enzyme powder;
further, in the step (6) c, the obtained nano activated enzyme powder has an average particle size of 20-40 nm;
further, the fruit and vegetable enzyme is obtained by sequentially fermenting lactobacillus plantarum, saccharomycetes and streptococcus thermophilus; the fermentation temperature of lactobacillus plantarum fermentation is 30 ℃, the inoculation amount is 0.15-0.2%, the addition amount of brown sugar is 4-8%, and fermentation is carried out for 8-12 hours; fermenting the fermentation liquor fermented by the lactobacillus plantarum at 32 ℃ by using saccharomycetes, wherein the inoculation amount is 0.1-0.3%, and the fermentation time is 6-9 hours; fermenting the fermentation liquor fermented by the lactobacillus plantarum and the saccharomycetes by streptococcus thermophilus for 5-15 hours at the fermentation temperature of 35 ℃ and the inoculation amount of 0.05-0.1%.
Further, in the step (7), the mass ratio of each substance in the meal replacement powder is as follows: 5-15 parts of konjac flour, 10-20 parts of xylitol, 20-50 parts of oatmeal, 5-15 parts of fruit and vegetable enzyme powder, 5-10 parts of nuts, 3-8 parts of whey protein powder and 0.1-0.2 part of edible essence;
further, sterilizing the meal replacement powder obtained in the step (7) in an infrared heater at 20-50 ℃ for 5-10 min, setting the distance between two polar plates to be 70mm, and performing radio frequency sterilization on the uniformly mixed meal replacement powder obtained in the step (7) for 10-30 min.
And (8) putting the materials into a container with the thickness of 1mm, namely, setting the thickness of the materials to be 1mm for sterilization, and turning the materials once every 5min in order to ensure the quality of the sterilized materials.
The invention has the beneficial effects that: according to the invention, the konjac blocks are deodorized in the white vinegar, so that the bad flavor of the konjac powder can be removed, and the prepared konjac meal replacement powder is more palatable; the pulse spouted freeze drying of the konjak saves energy consumption, shortens drying time and improves drying rate; the prebiotics are added into the prepared ferment powder, so that the nutritional value of the meal replacement powder is improved, and the meal replacement powder is beneficial to human health; the konjak powder and the ferment powder are subjected to low-temperature ball milling and crushing, so that the reservation of nutrient substances in the konjak powder and the ferment powder is facilitated; and the konjak powder and the ferment powder are crushed to a nano powder level, which is favorable for improving the dissolubility and the brewing property.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1 preparation method of freeze-dried konjac meal replacement powder based on mango enzyme prebiotics
A preparation method of freeze-dried konjac meal replacement powder based on mango enzyme prebiotics comprises the following formula proportions in parts by weight: 15 parts of konjac flour, 19 parts of xylitol, 40 parts of oatmeal, 13 parts of mango enzyme powder, 7 parts of nuts, 5 parts of whey protein powder and 0.13 part of edible essence.
The manufacturing method comprises the following steps:
(1) pretreatment of raw materials: selecting konjak, cleaning, peeling and cutting fresh konjak for later use;
(2) preliminary fishy smell removal: soaking the konjac blocks in 10% white vinegar, placing the konjac blocks in an ultrasonic cleaning instrument, setting the ultrasonic power at 250W, removing fishy smell for 20min, taking out the konjac blocks, rinsing the konjac blocks for 3-5 times by using clear water to remove residual white vinegar, and wiping residual moisture on the surfaces of the konjac blocks by using absorbent paper for later use;
(3) cooking and quick-freezing: steaming the deodorized rhizoma Amorphophalli blocks at 100 + -5 deg.C for 45min, taking out, rapidly cooling with ice water to room temperature, and quickly freezing the cooked rhizoma Amorphophalli blocks in an ultralow temperature refrigerator at-80 + -3 deg.C for 12 hr;
(4) pulse-spouted infrared freeze drying for removing fishy smell: adjusting vacuum degree to-0.1 MPa, cold trap temperature to-42 + -2 deg.C, and upper temperature limit to 50 deg.C, performing pulse spouted infrared freeze drying until water content is below 5% to obtain lyophilized rhizoma Amorphophalli block;
(5) preparing freeze-dried nano konjac flour: setting the temperature of a ball mill pulverizer to be 4 +/-0.5 ℃, and mixing the materials with ZrO2Grinding the konjac blocks in the step (4) in a ratio of 1:4, and crushing the konjac blocks in a ball mill crusher to obtain high-quality freeze-dried nano konjac powder;
(6) preparing mango nano activated enzyme powder: adding maltodextrin into mango enzyme fermentation liquor, wherein the ratio of the addition amount of the maltodextrin to the solid content in the enzyme is 1:1, and preparing enzyme powder by low-temperature ultrasonic-assisted spray drying, wherein the ultrasonic power is set to be 45W, the auxiliary spray drying temperature is 15 ℃, and the ultrasonic treatment time is 30 min; setting the concentration of the feed liquid to be 30% during spray drying, setting the inlet temperature to be 140 +/-5 ℃ and the outlet temperature to be 90 +/-5 ℃, adding 7 parts of fructo-oligosaccharide, 8 parts of xylo-oligosaccharide and 5 parts of isomaltose into the powder obtained by spray drying, fully mixing uniformly to obtain mango enzyme powder, and carrying out superfine grinding according to the step (5) to obtain superfine enzyme powder with the average particle size of 34 +/-3.98 nm;
the mango enzyme is obtained by fermenting mixed strains of lactobacillus plantarum, saccharomycetes and streptococcus thermophilus; fermenting lactobacillus plantarum at 30 ℃, wherein the inoculation amount is 0.2%, the addition amount of brown sugar is 7%, and the fermentation time is 9 hours; fermenting the fermentation liquor fermented by the lactobacillus plantarum at 32 ℃ for 8h by using yeast with the inoculum size of 0.3%; fermenting the fermentation liquor fermented by the lactobacillus plantarum and the saccharomycetes by streptococcus thermophilus for 7 hours at the fermentation temperature of 35 ℃ and the inoculation amount of 0.05%.
(7) Preparing meal replacement powder: uniformly mixing the konjac powder and the mango enzyme powder prepared in the step (5) and the step (6) with other auxiliary materials according to a certain proportion to prepare the mango enzyme prebiotics-based konjac freeze-dried meal replacement powder;
(8) infrared combined radio frequency sterilization: sterilizing the prepared meal replacement powder in an infrared heater at the temperature of 20-50 ℃ for 5-10 min, setting the distance between two polar plates to be 70mm, and performing radio frequency sterilization on the uniformly mixed meal replacement powder obtained in the step (7) for 10-30 min;
(9) packaging: and (4) carrying out vacuum packaging on the sample prepared in the step (8) by using an opaque aluminum foil bag, and carrying out cold storage at the temperature of 4 +/-1 ℃ to obtain a finished product.
Example 2 preparation method of freeze-dried konjac meal replacement powder based on strawberry enzyme prebiotics
A preparation method of freeze-dried konjac meal replacement powder based on strawberry enzyme prebiotics comprises the following formula proportions in parts by weight: 15 parts of konjac flour, 19 parts of xylitol, 40 parts of oatmeal, 13 parts of strawberry enzyme powder, 7 parts of nuts, 5 parts of whey protein powder and 0.13 part of edible essence.
The manufacturing method comprises the following steps:
(1) pretreatment of raw materials: selecting konjak, cleaning, peeling and cutting fresh konjak for later use;
(2) preliminary fishy smell removal: soaking the konjac blocks in 10% white vinegar, placing the konjac blocks in an ultrasonic cleaning instrument, setting the ultrasonic power at 250W, removing fishy smell for 20min, taking out the konjac blocks, rinsing the konjac blocks for 3-5 times by using clear water to remove residual white vinegar, and wiping residual moisture on the surfaces of the konjac blocks by using absorbent paper for later use;
(3) cooking and quick-freezing: steaming the deodorized rhizoma Amorphophalli blocks at 100 + -5 deg.C for 45min, taking out, rapidly cooling with ice water to room temperature, and quickly freezing the cooked rhizoma Amorphophalli blocks in an ultralow temperature refrigerator at-80 + -3 deg.C for 12 hr;
(4) pulse-spouted infrared freeze drying for removing fishy smell: adjusting vacuum degree to-0.1 MPa, cold trap temperature to-42 + -2 deg.C, and upper temperature limit to 50 deg.C, performing pulse spouted infrared freeze drying until water content is below 5% to obtain lyophilized rhizoma Amorphophalli block;
(5) preparing freeze-dried nano konjac flour: setting the temperature of a ball mill pulverizer to be 4 +/-0.5 ℃, and mixing the materials with ZrO2Grinding beadsThe proportion is 1:4, the konjak blocks in the step (4) are put into a ball mill grinder to be ground, and high-quality freeze-dried nano konjak powder is obtained;
(6) preparing strawberry nano activated enzyme powder: adding maltodextrin into the strawberry enzyme fermentation liquor, wherein the ratio of the addition amount of the maltodextrin to the solid content in the enzyme is 1:1, and preparing enzyme powder by low-temperature ultrasonic-assisted spray drying, wherein the ultrasonic power is set to be 45W, the auxiliary spray drying temperature is 15 ℃, and the ultrasonic treatment time is 30 min; setting the concentration of the feed liquid to be 30% during spray drying, setting the inlet temperature to be 140 +/-5 ℃ and the outlet temperature to be 90 +/-5 ℃, adding 7 parts of fructo-oligosaccharide, 8 parts of xylo-oligosaccharide and 5 parts of isomaltose into the powder obtained by spray drying, fully mixing uniformly to obtain strawberry enzyme powder, and carrying out superfine grinding according to the step (5) to obtain superfine enzyme powder with the average particle size of 28 +/-6.77 nm;
the strawberry enzyme is obtained by fermenting mixed strains of lactobacillus plantarum, saccharomycetes and streptococcus thermophilus; fermenting lactobacillus plantarum at 30 ℃, wherein the inoculation amount is 0.2%, the addition amount of brown sugar is 7%, and the fermentation time is 9 hours; fermenting the fermentation liquor fermented by the lactobacillus plantarum at 32 ℃ for 8h by using yeast with the inoculum size of 0.3%; fermenting the fermentation liquor fermented by the lactobacillus plantarum and the saccharomycetes by streptococcus thermophilus for 7 hours at the fermentation temperature of 35 ℃ and the inoculation amount of 0.05%.
(7) Preparing meal replacement powder: uniformly mixing the konjac flour and the strawberry enzyme powder prepared in the steps (5) and (6) with other auxiliary materials according to a certain proportion to prepare the freeze-dried konjac meal replacement powder based on the strawberry enzyme prebiotics;
(8) infrared combined radio frequency sterilization: sterilizing the prepared meal replacement powder in an infrared heater at the temperature of 20-50 ℃ for 5-10 min, setting the distance between two polar plates to be 70mm, and performing radio frequency sterilization on the uniformly mixed meal replacement powder obtained in the step (7) for 10-30 min;
(9) packaging: and (4) carrying out vacuum packaging on the sample prepared in the step (8) by using an opaque aluminum foil bag, and carrying out cold storage at the temperature of 4 +/-1 ℃ to obtain a finished product.
Example 3 preparation method of konjac freeze-dried meal replacement powder based on composite fruit and vegetable enzyme prebiotics
A preparation method of konjac freeze-dried meal replacement powder based on composite enzyme prebiotics comprises the following formula proportions in parts by weight: 15 parts of konjac flour, 19 parts of xylitol, 40 parts of oatmeal, 13 parts of composite enzyme powder (spinach and strawberry), 7 parts of nuts, 5 parts of whey protein powder and 0.13 part of edible essence.
The manufacturing method comprises the following steps:
(1) pretreatment of raw materials: selecting konjak, cleaning, peeling and cutting fresh konjak for later use;
(2) preliminary fishy smell removal: soaking the konjac blocks in 10% white vinegar, placing the konjac blocks in an ultrasonic cleaning instrument, setting the ultrasonic power at 250W, removing fishy smell for 20min, taking out the konjac blocks, rinsing the konjac blocks for 3-5 times by using clear water to remove residual white vinegar, and wiping residual moisture on the surfaces of the konjac blocks by using absorbent paper for later use;
(3) cooking and quick-freezing: steaming the deodorized rhizoma Amorphophalli blocks at 100 + -5 deg.C for 45min, taking out, rapidly cooling with ice water to room temperature, and quickly freezing the cooked rhizoma Amorphophalli blocks in an ultralow temperature refrigerator at-80 + -3 deg.C for 12 hr;
(4) pulse-spouted infrared freeze drying for removing fishy smell: adjusting vacuum degree to-0.1 MPa, cold trap temperature to-42 + -2 deg.C, and upper temperature limit to 50 deg.C, performing pulse spouted infrared freeze drying until water content is below 5% to obtain lyophilized rhizoma Amorphophalli block;
(5) preparing freeze-dried nano konjac flour: setting the temperature of a ball mill pulverizer to be 4 +/-0.5 ℃, and mixing the materials with ZrO2Grinding the konjac blocks in the step (4) in a ratio of 1:4, and crushing the konjac blocks in a ball mill crusher to obtain high-quality freeze-dried nano konjac powder;
(6) preparing composite fruit and vegetable nano activated enzyme powder: adding maltodextrin into the composite enzyme fermentation liquor, wherein the ratio of the addition amount of the maltodextrin to the solid content in the enzyme is 1:1, and preparing enzyme powder by low-temperature ultrasonic-assisted spray drying, wherein the ultrasonic power is set to be 45W, the auxiliary spray drying temperature is 15 ℃, and the ultrasonic treatment time is 30 min; setting the concentration of the feed liquid to be 30% during spray drying, setting the inlet temperature to be 140 +/-5 ℃ and the outlet temperature to be 90 +/-5 ℃, adding 7 parts of fructo-oligosaccharide, 8 parts of xylo-oligosaccharide and 5 parts of isomaltose into the powder obtained by spray drying, fully mixing uniformly to obtain composite enzyme powder, and carrying out superfine grinding according to the step (5) to obtain superfine enzyme powder with the average particle size of 30 +/-1.38 nm;
the composite enzyme is obtained by fermenting mixed strains of lactobacillus plantarum, saccharomycetes and streptococcus thermophilus; fermenting lactobacillus plantarum at 30 ℃, wherein the inoculation amount is 0.2%, the addition amount of brown sugar is 7%, and the fermentation time is 9 hours; fermenting the fermentation liquor fermented by the lactobacillus plantarum at 32 ℃ for 8h by using yeast with the inoculum size of 0.3%; fermenting the fermentation liquor fermented by the lactobacillus plantarum and the saccharomycetes by streptococcus thermophilus for 7 hours at the fermentation temperature of 35 ℃ and the inoculation amount of 0.05%.
(7) Preparing meal replacement powder: uniformly mixing the konjac flour and the composite enzyme powder prepared in the steps (5) and (6) with other auxiliary materials according to a certain proportion to prepare the konjac freeze-dried meal replacement powder based on the enzyme prebiotics;
(8) infrared combined radio frequency sterilization: sterilizing the prepared meal replacement powder in an infrared heater at the temperature of 20-50 ℃ for 5-10 min, setting the distance between two polar plates to be 70mm, and performing radio frequency sterilization on the uniformly mixed meal replacement powder obtained in the step (7) for 10-30 min;
(9) packaging: and (4) carrying out vacuum packaging on the sample prepared in the step (8) by using an opaque aluminum foil bag, and carrying out cold storage at the temperature of 4 +/-1 ℃ to obtain a finished product.
Claims (10)
1. A preparation method of konjak freeze-dried meal replacement powder based on enzyme prebiotics is characterized by comprising the following steps: firstly, selecting konjak, cleaning, peeling and cutting fresh konjak for later use; removing fishy smell of the obtained rhizoma Amorphophalli blocks with white vinegar, cooking, and freezing; pulse spouted infrared freeze drying is adopted to further remove fishy smell, and freeze-dried konjac blocks are obtained; crushing to obtain freeze-dried nano konjac powder; and (3) compounding to obtain fruit and vegetable nano activated enzyme powder, and mixing the fruit and vegetable nano activated enzyme powder with nano konjac flour and other auxiliary materials to obtain the product, namely the konjac freeze-dried meal replacement powder based on the enzyme prebiotics.
2. The preparation method of the freeze-dried konjak meal replacement powder based on the ferment prebiotics according to claim 1, which is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting konjak, cleaning, peeling and cutting fresh konjak for later use;
(2) preliminary fishy smell removal: soaking the konjak blocks in white vinegar with the mass concentration of 5-10%, placing the konjak blocks in an ultrasonic cleaning instrument for ultrasonic deodorization treatment, taking out the konjak blocks, rinsing the konjak blocks for a plurality of times by using clean water to remove residual white vinegar, and wiping off residual water on the surfaces of the konjak blocks for later use;
(3) cooking and quick-freezing: steaming and boiling the deodorized konjak blocks at 95-105 ℃ for 20-50 min, taking out, quickly cooling to room temperature by using ice water, and quickly freezing the cooked konjak blocks in an ultralow-temperature refrigerator at-77 to-83 ℃ for 8-16 h for later use;
(4) pulse-spouted infrared freeze drying for removing fishy smell: carrying out pulse spouted infrared freeze drying on the cooked and quick-frozen konjac blocks until the water content is below 5% to obtain freeze-dried konjac blocks;
(5) preparing freeze-dried nano konjac flour: setting the temperature of a ball milling crusher to be 3.5-4.5 ℃, and mixing the materials and ZrO2Grinding the konjac balls at a ratio of 1:4, and putting the freeze-dried konjac blocks obtained in the step (4) into a ball mill grinder for grinding to obtain high-quality freeze-dried nano konjac powder;
(6) preparing fruit and vegetable nano activated enzyme powder:
a. adding maltodextrin into the ferment fermentation liquor, and preparing ferment powder by low-temperature ultrasonic-assisted spray drying;
b. adding fructo-oligosaccharide, xylo-oligosaccharide and isomaltose into the enzyme powder obtained by spray drying, and fully and uniformly mixing to obtain fruit and vegetable enzyme powder;
c. setting the temperature of the ball milling crusher to be 3.5-4.5 ℃ according to the step (5), and mixing the materials and ZrO2Grinding the fruit and vegetable enzyme powder at a ratio of 1:4 to obtain fruit and vegetable nano activated enzyme powder;
(7) preparing meal replacement powder: uniformly mixing the freeze-dried nano konjak powder prepared in the step (5), the fruit and vegetable nano activated enzyme powder prepared in the step (6) and other auxiliary materials according to a certain proportion to prepare the enzyme prebiotics-based konjak freeze-dried meal replacement powder;
(8) infrared combined radio frequency sterilization: sterilizing the prepared meal replacement powder in an infrared heater at the temperature of 20-50 ℃ for 5-10 min, setting the distance between two polar plates to be 70mm, and performing radio frequency sterilization for 10-30 min;
(9) packaging: and (4) carrying out vacuum packaging on the sample prepared in the step (8) by using an opaque aluminum foil bag, and carrying out cold storage at the temperature of 3-5 ℃ to obtain the konjak freeze-dried meal replacement powder based on the ferment prebiotics.
3. The preparation method of the freeze-dried konjak meal replacement powder based on the enzyme prebiotics of claim 2, wherein in the step (1), the selected konjak has a mass of 2000-3000 g and no damage on the surface; the size of the cut pieces was 3X 5 mm.
4. The method for preparing the enzyme prebiotics-based konjac freeze-dried meal replacement powder as claimed in claim 2, wherein in the step (2), the ultrasonic power is set to 100-300W, the fishy smell is removed for 10-20 min, and the konjac freeze-dried meal replacement powder is taken out and rinsed with clean water for 3-5 times to remove the residual white vinegar.
5. The method for preparing the freeze-dried konjac meal replacement powder based on the ferment prebiotics of claim 4, wherein in the step (2), the intermittent ultrasonic treatment is adopted, the ultrasonic treatment is carried out for 30s, the ultrasonic treatment is stopped for 30s, and the cumulative treatment is carried out for 10-20 min.
6. The method for preparing the lyophilized konjac meal replacement powder based on the ferment prebiotics as claimed in claim 2, wherein in the step (4), the konjac blocks are subjected to pulse-jet infrared freeze drying under the conditions of vacuum degree of-0.1 MPa, cold trap temperature of-44 ℃ to-40 ℃ and upper temperature limit of 50 ℃.
7. The method for preparing freeze-dried konjac meal replacement powder based on ferment prebiotics as claimed in claim 2, wherein in the step (4), pulse spouted infrared freeze drying is performed, the spouting is not performed for the first 3 hours, and the spouting frequency is set to be once every 18-22min after 3 hours until the drying end point.
8. The preparation method of the ferment prebiotics-based konjac freeze-dried meal replacement powder according to claim 2, which is characterized by comprising the following steps:
in the step (6) a, the ratio of the addition amount of maltodextrin to the solid content in the fruit and vegetable enzyme is 1:1, and enzyme powder is prepared by low-temperature ultrasonic-assisted spray drying, wherein the ultrasonic power is 10-45W, the auxiliary spray drying temperature is 10-20 ℃, and the ultrasonic treatment time is 10-50 min; during spray drying, the concentration of feed liquid is set to be 20-40%, the inlet temperature is set to be 135-145 ℃, and the outlet temperature is set to be 85-95 ℃;
in the step (6) b, adding 0-8 parts of fructo-oligosaccharide, 5-9 parts of xylo-oligosaccharide and 3-7 parts of isomaltose into 10-15 parts of powder obtained by spray drying, and fully and uniformly mixing to obtain fruit and vegetable enzyme powder;
in the step (6), the average particle size of the obtained nano activated enzyme powder is 20-40 nm;
further, the fruit and vegetable enzyme is obtained by sequentially fermenting lactobacillus plantarum, saccharomycetes and streptococcus thermophilus; the fermentation temperature of lactobacillus plantarum fermentation is 30 ℃, the inoculation amount is 0.15-0.2%, the addition amount of brown sugar is 4-8%, and fermentation is carried out for 8-12 hours; fermenting the fermentation liquor fermented by the lactobacillus plantarum at 32 ℃ by using saccharomycetes, wherein the inoculation amount is 0.1-0.3%, and the fermentation time is 6-9 hours; fermenting the fermentation liquor fermented by the lactobacillus plantarum and the saccharomycetes by streptococcus thermophilus for 5-15 hours at the fermentation temperature of 35 ℃ and the inoculation amount of 0.05-0.1%.
9. The preparation method of the ferment prebiotics-based konjac freeze-dried meal replacement powder according to claim 2, which is characterized by comprising the following steps: in the step (7), the mass ratio of each substance in the meal replacement powder is as follows: 5-15 parts of konjac flour, 10-20 parts of xylitol, 20-50 parts of oatmeal, 5-15 parts of fruit and vegetable enzyme powder, 5-10 parts of nuts, 3-8 parts of whey protein powder and 0.1-0.2 part of edible essence;
further, the meal replacement powder obtained in the step (7) is sterilized in an infrared heater at the temperature of 20-50 ℃ for 5-10 min, the distance between two polar plates is set to be 70mm, and then radio frequency sterilization is carried out for 10-30 min.
10. The preparation method of the ferment prebiotics-based konjac freeze-dried meal replacement powder according to claim 2, which is characterized by comprising the following steps: and (8) putting the materials into a container with the thickness of 1mm, namely, setting the thickness of the materials to be 1mm for sterilization, and turning the materials once every 5min in order to ensure the quality of the sterilized materials.
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Application publication date: 20210309 |