CN112655920A - Low-sugar nutritional fermented Chinese yam powder and preparation method thereof - Google Patents
Low-sugar nutritional fermented Chinese yam powder and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of food processing, in particular to low-sugar nutritional fermented Chinese yam powder and a preparation method thereof. Which comprises the following steps: preprocessing Chinese yam; adding complex enzyme into the pretreated Chinese yam for enzymolysis; carrying out enzyme deactivation treatment after enzymolysis; after enzyme deactivation, inoculating lactobacillus for fermentation, and drying after fermentation to obtain the low-sugar nutritional fermented yam powder. The method can convert the fast-digestion starch in the yam, which affects the blood sugar of the diabetic, into the yam powder, the glucose content in the yam powder is less than 1%, and the yam powder is rich in probiotics or probiotics metabolites, prebiotics and yam active substances, and is suitable for developing foods for special people such as the diabetic, weight reduction and fat reduction.
Description
Technical Field
The invention relates to the field of food processing, in particular to low-sugar nutritional fermented Chinese yam powder and a preparation method thereof.
Background
The Chinese yam is a traditional medicine and food dual-purpose plant, has the effects of tonifying spleen, tonifying kidney, strengthening spleen and stomach, replenishing vital essence, stopping diarrhea, reducing phlegm and the like, contains starch, protein, amylase, fat, polysaccharide, vitamin, amino acid and various trace elements, and has various biological activities and functions as shown by research. The Chinese yam polysaccharide is the main active component of Chinese yam, has the functions of regulating immunity, reducing blood sugar, resisting oxidation, resisting aging, resisting tumors and the like, and has wide application prospect. The research on the deep processing of the yam is also more, and besides various yam-containing foods and yam active substance extracts, the method also reports that the yam contains milk beverage, yam tea or yam powder and other products which are prepared after enzymolysis. The yam powder is a relatively common yam deep processing product, the yam powder is prepared by directly spraying and drying yam after adding water and grinding yam into pulp at present, and products and reports for producing the yam powder through certain treatment are also provided.
Chinese patent application CN111418673A discloses a preparation method of yam red ginseng composite instant tea powder, which comprises the following steps: mixing and stirring the yam enzymolysis liquid, the red ginseng extract, the radix ophiopogonis extract and the red date extract to form mixed liquid; adding a drying aid, an emulsion stabilizer and an anticaking agent into the mixture liquid, and stirring to form mixed slurry; carrying out homogenization treatment, vacuum concentration and spray drying on the mixed slurry in sequence to prepare powder material; adding red ginseng dietary fiber powder, dwarf lilyturf tuber dietary fiber powder and red date dietary fiber powder into the powder material, and mixing to obtain the yam red ginseng composite instant tea powder. The preparation method of the yam enzymolysis liquid comprises the following steps: immersing fresh yam slices into water for pulping to prepare yam pulp; boiling the Chinese yam pulp at 120-122 ℃ for 10-20 min, cooling, and grinding and refining to obtain refined pulp; adding yam mucilage degrading enzyme into the refined slurry, performing enzymolysis for 50-60 min at a constant temperature of 48-52 ℃, then heating to 58-62 ℃, adding medium-temperature alpha-amylase to perform enzymolysis for 25-35 min, then cooling to 38-42 ℃, adding protease to perform enzymolysis for 2-3 h, and inactivating enzyme after the enzymolysis is finished to obtain yam enzymolysis liquid. The yam pituitous degrading enzyme comprises cellulase and beta-mannase; and/or, the protease comprises flavourzyme and trypsin.
Chinese patent application CN101283792A discloses a preparation method of functional yam enzymatic hydrolysate, which is prepared by taking high-quality yams as raw materials, cleaning, peeling and pulping, adding water in proportion, carrying out colloid milling, putting into a reaction tank, adding different biological enzymes, carrying out temperature programming to fully react, filtering and concentrating to obtain yam enzymatic hydrolysate; or spray drying the rhizoma Dioscoreae enzymolysis solution to obtain rhizoma Dioscoreae enzymolysis solution powder. The enzymolysis and enzyme deactivation steps are as follows: adding cellulase into the yam pulp at the temperature of 40-50 ℃ and carrying out enzymolysis for 1-2 hours, then adding liquefying enzyme and carrying out boiling water bath for 10-30 minutes to fully carry out enzymolysis on starch, and finally raising the temperature to 110-.
Chinese patent application CN105941625A discloses a fermented dioscorea opposita milk beverage and a preparation method thereof, wherein the formula comprises dioscorea opposita yogurt base material, white granulated sugar, prebiotics, stabilizer, acidity agent, essence and water; the preparation method comprises the steps of preparing the dioscorea opposita enzymolysis liquid, preparing the dioscorea opposita yoghourt base material and preparing the fermented dioscorea opposita milk beverage. The yam enzymolysis step is as follows: adding high-temperature alpha-amylase accounting for 0.1-0.2% of the weight of the fresh Chinese yam, and carrying out enzymolysis for 30-60 min at the temperature of 85-90 ℃; and adding pectinase accounting for 0.04-0.06% of the weight of the fresh Chinese yam, and carrying out enzymolysis at 50-55 ℃ for 60-90 min to obtain the Chinese yam enzymolysis liquid.
The Chinese yam is a food with a middle GI value and contains a plurality of active substances such as Chinese yam polysaccharide, saponin, flavonoid and the like. The yam is used as the raw material to develop the food which can be used for special people (such as diabetes patients), and the utilization value of the yam is greatly increased.
Disclosure of Invention
The invention mainly aims to provide low-sugar nutritional fermented yam powder and a preparation method thereof, the method can convert fast-digestible starch in yam, which affects the blood sugar of diabetics, into starch, the glucose content in the yam powder is less than 1%, and the yam powder is rich in probiotics or probiotic metabolites, prebiotics and yam active substances, is suitable for development of foods for special crowds such as diabetics, weight-reducing and fat-reducing people, and further improves the utilization value of the yam.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides low-sugar nutritional fermented Chinese yam powder, wherein the content of glucose in the Chinese yam powder is less than 1%.
The invention provides a preparation method of the low-sugar nutritional fermented Chinese yam powder, which comprises the following steps: preprocessing Chinese yam; adding complex enzyme into the pretreated Chinese yam for enzymolysis; carrying out enzyme deactivation treatment after enzymolysis; after enzyme deactivation, inoculating lactobacillus for fermentation, and drying after fermentation to obtain the low-sugar nutritional fermented yam powder.
Further, the yam pretreatment method comprises the following steps: removing hair of rhizoma Dioscoreae, cleaning, adding water, pulping, homogenizing, treating rhizoma Dioscoreae pulp at 121 deg.C under 0.1Mpa and 115 MPa for 90-100 min to fully convert rhizoma Dioscoreae starch, and standing at 4-25 deg.C for 12-24 hr.
Further, the yam accounts for 8-16% of the total weight of the water and the yam. The yam content in the range is beneficial to effective hydrolysis of complex enzyme and fermentation and metabolism of lactic acid bacteria in the subsequent process.
Further, after adding the complex enzyme, carrying out enzymolysis for 1 to 3 hours at the temperature of between 50 and 60 ℃ and under the natural pH value.
Further, the complex enzyme comprises moderate temperature alpha-amylase, saccharifying enzyme and transglucosidase; wherein, the important ratio of the addition amount of the medium temperature alpha-amylase to the Chinese yam is 10-50U/g, the ratio of the addition amount of the saccharifying enzyme to the weight of the Chinese yam is 40-200U/g, and the ratio of the addition amount of the transglucosidase to the weight of the Chinese yam is 500-1500U/g.
Further, after the enzymolysis is finished, heating to more than 100 ℃, inactivating enzyme for 15-30 minutes, then cooling to 30-37 ℃, inoculating lactic acid bacteria, and standing and fermenting at 30-37 ℃ for 18-23 hours.
Further, the fermentation pH value is maintained at 5.3-5.7 during the fermentation process.
Further, the lactobacillus is lactobacillus rhamnosus or a compound lactobacillus consisting of lactobacillus rhamnosus and one or more other lactobacillus.
Further, the drying treatment includes freeze drying or spray drying.
The invention also provides the low-sugar nutritional fermented Chinese yam powder prepared by the preparation method.
The invention also provides application of the low-sugar nutritional fermented Chinese yam powder in preparation of edible foods for special people, which is characterized in that the special people comprise diabetes patients and weight-losing and fat-reducing people.
Compared with the prior art, the invention has the following advantages:
the pretreatment method of the Chinese yam can increase the content of resistant starch in the Chinese yam and increase the amylase enzymolysis resistance of the Chinese yam, the components do not influence the fluctuation of blood sugar of a human body, and intestinal probiotics are also proliferated. The compound enzyme mainly hydrolyzes fast-digestion starch in the Chinese yam to be converted into glucose, and simultaneously part of the glucose is polymerized by the transglucosidase to form an isomaltooligosaccharide component. Converting the yam enzymolysis liquid by using lactic acid bacteria, consuming the glucose content in the system, and after the fermentation is finished, keeping the glucose content within 1%; the method provided by the invention can reduce the glucose content which has a large influence on blood sugar after the fast-digestion starch is converted, promote the increase of prebiotics in the product, and achieve the nutritional low-sugar development target of the low-sugar nutritional fermented Chinese yam powder by combining the metabolites after the lactobacillus fermentation, thereby regulating the gastrointestinal functions of the edible people. The obtained low-sugar nutritional fermented Chinese yam powder is rich in probiotics or probiotic metabolites, prebiotics and Chinese yam active substances, the polysaccharide content in the Chinese yam powder is more than 35%, the Chinese yam powder is slowly digested and absorbed after entering the stomach and intestine, the blood sugar level is low, and the low-sugar nutritional fermented Chinese yam powder is suitable for development of foods for special people such as diabetics, weight-losing and fat-reducing people.
The method has the advantages of simple process, short production period, strong operability, 5 batches of industrial fermentation, glucose content within 1 percent and very stable product.
By adopting the method, active substances in the Chinese yam are utilized in the production process, the utilization rate of the Chinese yam is improved, the added value of the Chinese yam planted product is increased, and the method is feasible in the aspects of market and demand. The production technology of the product does not need special purification treatment, does not add other organic solvents, has no emission of 0 pollution, has obvious energy saving and consumption reduction aspects, and can save the production cost of enterprises.
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The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.
FIG. 1 is a flow chart of a method for preparing low-sugar nutritional fermented yam flour according to an embodiment of the invention.
Detailed Description
It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, and/or combinations thereof, unless the context clearly indicates otherwise.
In order to make the technical solutions of the present invention more clearly understood by those skilled in the art, the technical solutions of the present invention will be described in detail below with reference to specific embodiments.
Example 1
The preparation method of the low-sugar nutritional fermented Chinese yam powder comprises the following steps: removing hair of rhizoma Dioscoreae, cleaning, adding water to make rhizoma Dioscoreae account for 8% of total weight of water and rhizoma Dioscoreae, pulping, homogenizing, treating rhizoma Dioscoreae pulp at 115 deg.C under 0.1Mpa for 100 min, and standing at 4 deg.C for 12 hr. The Chinese yam pulp is added with complex enzyme for enzymolysis at 55 ℃ for 1h under natural pH, wherein the ratio of the addition amount of the medium-temperature alpha-amylase to the mass of the Chinese yam is 50U/g, the ratio of the addition amount of the saccharifying enzyme to the mass of the Chinese yam is 200U/g, and the ratio of the addition amount of the glucose converting glycosidase to the mass of the Chinese yam is 1200U/g. After the enzymolysis is finished, the temperature is raised to 1Inactivating enzyme for 20 minutes at the temperature of more than 00 ℃. Then cooling to 37 ℃, inoculating lactobacillus rhamnosus freeze-dried powder with the inoculation amount of 107cfu/mL fermentation broth. The mixture was cultured at 37 ℃ for 20 hours while maintaining pH 5.5. After fermentation is finished, freeze drying is carried out for 26 hours, and samples are collected to obtain the low-sugar nutritional fermented Chinese yam powder rich in probiotics: glucose content less than 1%, crude polysaccharide content 36.8%, probiotic bacterial colony total number 109cfu/g。
Example 2
The preparation method of the low-sugar nutritional fermented Chinese yam powder comprises the following steps: removing hair of rhizoma Dioscoreae, cleaning, adding water to make rhizoma Dioscoreae account for 16% of total weight of water and rhizoma Dioscoreae, pulping, homogenizing, treating rhizoma Dioscoreae pulp at 121 deg.C under 0.1Mpa for 90min, and standing at 25 deg.C for 24 hr. The method comprises the steps of adding compound enzyme into Chinese yam pulp for enzymolysis at 60 ℃ for 2 hours under natural pH, wherein the ratio of the addition amount of the medium-temperature alpha-amylase to the mass of Chinese yam is 10U/g, the ratio of the addition amount of the saccharifying enzyme to the mass of Chinese yam is 60U/g, and the ratio of the addition amount of the glucose-converting glycosidase to the mass of Chinese yam is 900U/g. After enzymolysis, the temperature is raised to over 100 ℃, and enzyme is inactivated for 20 minutes. Then cooling to 30 ℃, inoculating lactobacillus rhamnosus and lactobacillus plantarum freeze-dried powder, wherein the total inoculation amount is 107cfu/mL fermentation broth. The mixture was cultured at 30 ℃ for 23 hours while maintaining pH 5.5. After fermentation is finished, freeze drying is carried out for 26 hours, and samples are collected to obtain the low-sugar nutritional fermented Chinese yam powder rich in probiotics: glucose content less than 1%, crude polysaccharide content 35.4%, probiotic bacterial colony total number 109cfu/g。
Example 3
The preparation method of the low-sugar nutritional fermented Chinese yam powder comprises the following steps: removing hair of rhizoma Dioscoreae, cleaning, adding water to make rhizoma Dioscoreae account for 12% of total weight of water and rhizoma Dioscoreae, pulping, homogenizing, treating rhizoma Dioscoreae pulp at 121 deg.C under 0.1Mpa for 100 min, and standing at room temperature overnight. The method comprises the steps of adding compound enzyme into Chinese yam pulp for enzymolysis at 50 ℃ for 3 hours under natural pH, wherein the ratio of the addition amount of medium-temperature alpha-amylase to the mass of Chinese yam is 20U/g, the ratio of the addition amount of saccharifying enzyme to the mass of Chinese yam is 120U/g, and the ratio of glucose converting glycosidase to the mass of Chinese yam is 600U/g. After enzymolysis, the temperature is raised to over 100 ℃, and enzyme is inactivated for 20 minutes. Then cooling to 35 ℃, inoculating lactobacillus rhamnosus freeze-dried powder, and totaling the inoculation amount106cfu/mL fermentation broth. Standing at 35 deg.C for 22h, and maintaining pH5.4; after fermentation, spray drying, and collecting samples to obtain the low-sugar nutritional fermented Chinese yam powder: the glucose content is less than 1 percent, and the crude polysaccharide content is 35.9 percent.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A low-sugar nutritional fermented Chinese yam powder is characterized in that the glucose content in the Chinese yam powder is less than 1%.
2. The method for preparing the low-sugar nutritional fermented yam flour as claimed in claim 1, which is characterized by comprising the following steps of: preprocessing Chinese yam; adding complex enzyme into the pretreated Chinese yam for enzymolysis; carrying out enzyme deactivation treatment after enzymolysis; after enzyme deactivation, inoculating lactobacillus for fermentation, and drying after fermentation to obtain the low-sugar nutritional fermented yam powder.
3. The preparation method according to claim 2, wherein the yam pretreatment method comprises: removing hair of rhizoma Dioscoreae, cleaning, adding water, pulping, homogenizing, treating rhizoma Dioscoreae pulp at 121 deg.C under 0.1Mpa for 90-100 min to fully convert rhizoma Dioscoreae starch, and standing at 4-25 deg.C for 12-24 hr;
wherein the yam accounts for 8-16% of the total weight of the water and the yam.
4. The preparation method of claim 2, wherein the enzymolysis is carried out for 1-3 h at 50-60 ℃ and natural pH after adding the complex enzyme.
5. The preparation method of claim 2 or 4, wherein the complex enzyme comprises moderate temperature alpha-amylase, saccharifying enzyme and transglucosidase; wherein, the important ratio of the addition amount of the medium temperature alpha-amylase to the Chinese yam is 10-50U/g, the ratio of the addition amount of the saccharifying enzyme to the weight of the Chinese yam is 40-200U/g, and the ratio of the addition amount of the transglucosidase to the weight of the Chinese yam is 500-1500U/g.
6. The preparation method of claim 2, wherein the temperature is raised to above 100 ℃ after the enzymolysis is finished, the enzyme is deactivated for 15-30 minutes, then the temperature is reduced to 30-37 ℃, the lactobacillus is inoculated, and the mixture is left to stand and ferment for 18-23 hours at 30-37 ℃;
preferably, the fermentation pH is maintained between 5.3 and 5.7 during the fermentation.
7. The method according to claim 2 or 6, wherein the lactic acid bacteria is Lactobacillus rhamnosus or a complex lactic acid bacteria consisting of Lactobacillus rhamnosus and one or more other lactic acid bacteria.
8. The method of claim 2, wherein the drying process comprises freeze drying or spray drying.
9. A low-sugar nutritional fermented yam flour obtained by the preparation method of any one of claims 2 to 8.
10. The use of the low-sugar fermented yam flour of claim 9 in the preparation of food for special populations, wherein the special populations comprise diabetics and weight-reducing and fat-reducing populations.
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| CN114868849A (en) * | 2022-06-08 | 2022-08-09 | 浙江工业大学 | Method for preparing Chinese yam beverage by stepwise enzymolysis |
| CN115590133A (en) * | 2022-10-20 | 2023-01-13 | 华南农业大学（Cn） | Fermented blueberry and Chinese yam effervescent tablets and preparation method thereof |
| CN116392546A (en) * | 2023-03-30 | 2023-07-07 | 广州千物百草生物科技有限公司 | Plant fermentation broth for resisting fatigue and tonifying kidney yang as well as preparation method and application thereof |
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| CN114868849A (en) * | 2022-06-08 | 2022-08-09 | 浙江工业大学 | Method for preparing Chinese yam beverage by stepwise enzymolysis |
| CN115590133A (en) * | 2022-10-20 | 2023-01-13 | 华南农业大学（Cn） | Fermented blueberry and Chinese yam effervescent tablets and preparation method thereof |
| CN116392546A (en) * | 2023-03-30 | 2023-07-07 | 广州千物百草生物科技有限公司 | Plant fermentation broth for resisting fatigue and tonifying kidney yang as well as preparation method and application thereof |
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