CN113040377A - Purple sweet potato nutritional meal replacement powder and preparation process thereof - Google Patents
Purple sweet potato nutritional meal replacement powder and preparation process thereof Download PDFInfo
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- CN113040377A CN113040377A CN202110335154.6A CN202110335154A CN113040377A CN 113040377 A CN113040377 A CN 113040377A CN 202110335154 A CN202110335154 A CN 202110335154A CN 113040377 A CN113040377 A CN 113040377A
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Abstract
The invention belongs to the technical field of nutritional meal replacement powder, and particularly relates to purple sweet potato nutritional meal replacement powder and a preparation process thereof. The purple sweet potato nutritional meal replacement powder comprises purple sweet potato whole powder, mulberry powder, nutritional composite powder and other food additives; the usage amount ratio of the whole purple sweet potato powder to the mulberry powder is (1-3): (1-3); the nutritional compound powder comprises one or more of fructus crataegi, semen Fagopyri Esculenti powder, rhizoma Dioscoreae powder, soybean lecithin, fructus Zizaniae Caduciflorae, testa Tritici, herba Avenae Fatuae powder, and semen Phaseoli powder; the food additive comprises one or more of xylitol, guar gum and stevioside; the purple sweet potato whole powder, the mulberry powder and the nutritional composite powder obtained by microwave treatment are used for forming the nutritional meal replacement powder, have high-content resistant starch, are applied to the edible meal powder, are beneficial to the balance of the intestinal environment of a human body, can promote blood sugar reduction and maintain the stability of the blood sugar level of the human body, and are suitable for the majority of people.
Description
Technical Field
The invention belongs to the technical field of nutritional meal replacement powder, and particularly relates to purple sweet potato nutritional meal replacement powder and a preparation process thereof.
Background
The purple sweet potato is a new variety of the sweet potato with purple black potato peel and purple to dark purple meat, contains abundant anthocyanin pigments, selenium, polysaccharide vegetable protein, cellulose, mineral substances and other nutrient components, has various effects on human bodies, such as anti-tumor, anti-aging, treatment and prevention of cardiovascular diseases, and is popular with people.
The resistant starch is starch which can not be directly digested by digestive enzymes of a human body, is also called as enzymolysis resistant starch and indigestible starch, can not be subjected to enzymolysis in small intestine, but can smoothly pass through stomach and small intestine in the human body and directly enter large intestine to be fermented into short-chain fatty acid, so that the aim of improving the acid-base property of intestinal flora is fulfilled, the distribution of the intestinal flora can be balanced, and colon cancer can be effectively prevented.
The resistant starch is formed by gelatinizing, debranching and aging starch, is mainly contained in certain natural foods, such as potatoes, bananas, rice and the like, contains the resistant starch, has the property similar to soluble fiber, has a certain slimming effect, and is more and more favored by beauty lovers. The purple sweet potato starch is mostly amylose, so that the purple sweet potatoes can have better edible effect in human bodies, and the purple sweet potato nutritional meal replacement powder prepared from the purple sweet potato whole powder high in resistant starch is provided for expanding the application of the purple sweet potatoes.
Disclosure of Invention
Aiming at the problems, the invention aims to provide purple sweet potato nutritional meal replacement powder and a preparation process thereof, and the purple sweet potato nutritional meal replacement powder with high resistant starch content can improve the intestinal environment, prevent intestinal diseases and maintain stable blood sugar.
The technical content of the invention is as follows:
the invention provides purple sweet potato nutritional meal replacement powder which comprises purple sweet potato whole powder, mulberry powder, nutritional composite powder and other food additives;
the usage amount ratio of the whole purple sweet potato powder to the mulberry powder is (1-3): (1-3); the mulberry powder contains abundant polyphenol substances, tastes sour and sweet, is purple black in color, and is richer in taste;
the preparation method of the purple sweet potato whole flour comprises the following steps: carrying out microwave high-temperature treatment on fresh purple sweet potatoes, curing the purple sweet potatoes, then placing the purple sweet potatoes into a refrigerator, taking the purple sweet potatoes out of the refrigerator after refrigeration, drying the purple sweet potatoes by hot air until the moisture content is 5-15%, and crushing and sieving the purple sweet potatoes to 400-600 meshes to obtain whole purple sweet potato powder;
the nutritional compound powder comprises one or more of fructus crataegi, semen Fagopyri Esculenti powder, rhizoma Dioscoreae powder, soybean lecithin, fructus Zizaniae Caduciflorae, testa Tritici, herba Avenae Fatuae powder, and semen Phaseoli powder;
the food additive comprises one or more of xylitol, guar gum and stevioside;
the dosage of the nutritional compound powder accounts for 30-50% of the nutritional purple sweet potato meal replacement powder, and the dosage of the food additive accounts for 1-10% of the nutritional purple sweet potato meal replacement powder;
the purple sweet potato nutritional meal replacement powder can be directly eaten by adding hot water, is particularly suitable for people with hyperglycemia, and has a remarkable effect of inhibiting blood sugar.
The invention also provides a preparation process of the purple sweet potato nutritional meal replacement powder, which comprises the following steps:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple sweet potatoes, putting the purple sweet potatoes into a refrigerator after curing, taking the purple sweet potatoes out of the refrigerator after refrigeration, drying the purple sweet potatoes by hot air, crushing and sieving the purple sweet potatoes;
2) preparing nutrient composite powder: mixing one or more of fructus crataegi, semen Fagopyri Esculenti powder, rhizoma Dioscoreae powder, soybean phospholipid, fructus Zizaniae Caduciflorae, testa Tritici, herba Avenae Fatuae powder, and semen Phaseoli powder, blending water, performing screw extrusion treatment, pulverizing, and sieving to obtain nutritional compound powder;
3) preparing nutritional meal powder: mixing the obtained purple sweet potato whole powder, mulberry powder, nutritional composite powder and food additives, adding deionized water, gelatinizing at high temperature, cooling to room temperature, freeze-drying, crushing and sieving to obtain the purple sweet potato nutritional meal replacement powder.
The processing power of the microwave high-temperature treatment in the step 1) is 500-800W, and the front side and the back side of the purple sweet potato are respectively processed for 3-6 min; the hot air drying temperature is 60-70 ℃, and the powder is dried until the water content is less than 5%;
in the screw extrusion treatment of the step 2), the rotating speed of a screw is 100-150 r/min, and the extrusion temperature is 120-150 ℃;
step 3), pasting at the high temperature of 90-98 ℃ for 15-30 min, wherein the freezing temperature of freeze drying is-80 to-60 ℃;
and 3) crushing and sieving to obtain powder of 300-600 meshes.
The invention has the following beneficial effects:
the purple sweet potato nutritional meal replacement powder is prepared by processing whole purple sweet potato powder, mulberry powder and nutritional composite powder obtained by microwave treatment, has high-content resistant starch, is beneficial to the balance of intestinal environment of a human body, promotes the absorption of effective substances of purple sweet potatoes, promotes gastrointestinal peristalsis, has an important promotion effect on digestion and excretion of the human body, can also promote blood sugar reduction and maintain the stability of the blood sugar level of the human body, is suitable for the majority of people, is convenient to eat, and has great significance for improving the life happiness of people;
the preparation process of the purple sweet potato nutritional meal replacement powder is simple to operate, environment-friendly and healthy, and does not generate other wastes, and the purple sweet potato whole powder with high content of resistant starch is formed through the process, so that the purple sweet potato nutritional meal replacement powder which can promote intestinal digestion of a human body, maintain stable blood sugar and is good in edible flavor is prepared.
Drawings
FIG. 1 shows the influence of the purple sweet potato nutritional meal replacement powder on the inhibition effect of alpha-glucosidase;
FIG. 2 shows the influence of the starch hydrolysis rate of the purple sweet potato nutritional meal replacement powder of the present invention;
FIG. 3 is a bar graph showing the resistant starch content in different cooking processes;
FIG. 4 is a scanning electron microscope image of purple sweet potato whole powder with different curing treatment modes;
FIG. 5 is a scanning infrared spectrum of whole purple sweet potato flour obtained by different aging treatment methods.
Detailed Description
The present invention is described in further detail in the following description of specific embodiments and the accompanying drawings, it is to be understood that these embodiments are merely illustrative of the present invention and are not intended to limit the scope of the invention, which is defined by the appended claims, and modifications thereof by those skilled in the art after reading this disclosure that are equivalent to the above described embodiments.
All the raw materials and reagents of the invention are conventional market raw materials and reagents unless otherwise specified.
Example 1
A purple sweet potato nutritional meal replacement powder and a preparation process thereof are as follows:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple sweet potatoes with the set power of 500W, respectively treating the front side and the back side for 3min, putting the cured purple sweet potatoes into a refrigerator at 6 ℃, taking out the cured purple sweet potatoes after refrigeration, carrying out hot air drying at 60 ℃, drying until the moisture content of the powder is less than 5%, crushing and sieving to 300-400 meshes;
2) preparing nutrient composite powder: mixing fructus crataegi, semen Fagopyri Esculenti powder, rhizoma Dioscoreae powder, soybean phospholipid, and fructus Zizaniae Caduciflorae respectively at equal amount, blending water, performing screw extrusion at a screw rotation speed of 100r/min and an extrusion temperature of 120 deg.C, pulverizing, and sieving to 400 mesh to obtain nutritional compound powder;
3) preparing nutritional meal replacement powder: mixing the obtained purple sweet potato whole powder with the content of 20%, mulberry powder with the content of 20%, nutritional compound powder with the content of 50% and food additives with the content of 10% (guar gum and stevioside being 2:1), adding deionized water, gelatinizing for 15min at 90 ℃, cooling to room temperature, carrying out freeze drying at-60 ℃, and crushing and sieving to obtain the purple sweet potato nutritional meal replacement powder.
Example 2
A purple sweet potato nutritional meal replacement powder and a preparation process thereof are as follows:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple sweet potatoes with the set power of 600W, respectively treating the front side and the back side for 4min, putting the cured purple sweet potatoes into a refrigerator at 6 ℃, taking out the cured purple sweet potatoes after refrigeration, carrying out hot air drying at 60 ℃, drying until the moisture content of the powder is less than 5%, crushing and sieving to 300-400 meshes;
2) preparing nutrient composite powder: respectively mixing the hawthorn, the yam flour, the soybean lecithin, the wheat bran and the red bean flour in equal amount, blending water, performing screw extrusion treatment at the screw rotation speed of 120r/min and the extrusion temperature of 130 ℃, and crushing and sieving to 400-500 meshes to obtain the nutritional composite powder;
3) preparing nutritional meal replacement powder: mixing the obtained 45% of purple sweet potato whole powder, 15% of mulberry powder, 35% of nutritional composite powder and 5% of food additive (xylitol: guar gum is 1:2), adding deionized water, gelatinizing at 92 ℃ for 20min, cooling to room temperature, carrying out freeze drying at-65 ℃, and crushing and sieving to obtain the purple sweet potato nutritional meal replacement powder.
Example 3
A purple sweet potato nutritional meal replacement powder and a preparation process thereof are as follows:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple sweet potatoes with set power of 700W, respectively treating the front side and the back side for 5min, putting the cured purple sweet potatoes into a refrigerator at 5 ℃, taking out the cured purple sweet potatoes after refrigeration, carrying out hot air drying at 65 ℃, drying until the moisture of the powder is less than 5%, crushing and sieving to 300-400 meshes;
2) preparing nutrient composite powder: mixing hawthorn, buckwheat flour, soybean lecithin, oat flour and red bean flour in equal amount respectively, blending water, performing screw extrusion treatment at the screw rotation speed of 140r/min and the extrusion temperature of 140 ℃, and crushing and sieving to 400-500 meshes to obtain nutritional composite powder;
3) preparing nutritional meal replacement powder: mixing the obtained purple sweet potato whole powder 15%, mulberry powder 45%, nutritional compound powder 35% and food additive 5% (xylitol: guar gum: stevioside ═ 1:2:1), adding deionized water, gelatinizing at 96 ℃ for 25min, cooling to room temperature, freeze-drying at-70 ℃, crushing and sieving to obtain the purple sweet potato nutritional meal replacement powder.
Example 4
A purple sweet potato nutritional meal replacement powder and a preparation process thereof are as follows:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple sweet potatoes with the set power of 800W, treating the front side and the back side of each purple sweet potato for 6min, putting the cured purple sweet potatoes into a refrigerator at 4 ℃, taking out the purple sweet potatoes after refrigeration, drying the purple sweet potatoes by hot air at 60-70 ℃, drying the purple sweet potatoes until the moisture of the powder is less than 5%, and crushing and sieving the purple sweet potatoes to 300-400 meshes;
2) preparing nutrient composite powder: mixing one or more of hawthorn, buckwheat flour, yam flour, soybean lecithin, black rice, wheat bran, oat flour and red bean flour, blending water, performing screw extrusion treatment at a screw rotation speed of 150r/min and an extrusion temperature of 150 ℃, and crushing and sieving to 400-500 meshes to obtain the nutritional composite powder;
3) preparing nutritional meal replacement powder: mixing the obtained purple sweet potato whole powder 33%, mulberry powder 22%, nutritional compound powder 37% and food additive 8% (xylitol: guar gum: 2:3), adding deionized water, gelatinizing at 98 deg.C for 30min, cooling to room temperature, freeze-drying at-80 deg.C, pulverizing, and sieving to obtain the nutritional purple sweet potato meal replacement powder.
Comparative example 1
Edible white bread: mixing and stirring 200g of wheat flour, 3g of yeast, 2g of edible salt, 20g of eggs and 100g of water into a dough, adding butter, continuously stirring to an expanded state, covering a preservative film to a warm place, turning over, putting into a container, covering the preservative film, continuously fermenting for 30min, dividing into 10 dough of 50g, respectively rolling into circles, covering the preservative film, loosening for 20min, rolling again, putting into a baking tray, fermenting for 40-45min at 38 ℃ until the dough is fluffy to twice as large, and taking out. Sieving a little high gluten powder on the surface, baking in an oven at 180 deg.C for 20min at the middle layer to obtain the final product.
Comparative example 2
As a control group in example 1, in the preparation of the nutritional meal replacement powder in comparative example 1, step 3) no mulberry powder is added, namely 40% of purple sweet potato whole powder, 50% of nutritional composite powder and 10% of food additive are mixed, deionized water is added, the mixture is gelatinized for 15min at 90 ℃, and after being cooled to room temperature, the mixture is subjected to freeze drying at-60 ℃, and is crushed and sieved to obtain the purple sweet potato nutritional meal replacement powder.
The inhibition effect of the purple sweet potato nutritional meal replacement powder obtained in the comparative example 2 and the examples 1-4 on alpha-glucosidase is detected, and as can be seen from fig. 1, the mulberry powder has a large influence degree on the inhibition effect of the alpha-glucosidase, that is, the compound powder obtained by adding the polyphenols has a certain function of inhibiting blood sugar increase. The mass ratio of the whole purple sweet potato powder to the mulberry powder is 3: at 1, the inhibition rate to alpha-glucosidase was 37.26%, reaching the peak. The functional components in the mulberry powder and the purple sweet potato powder have quite good hypoglycemic activity, and the hypoglycemic activity is better when the ratio of the mulberry powder to the purple sweet potato powder is 1:1, presumably because the two components cooperate to achieve the best inhibition effect on alpha-glucosidase when the purple sweet potato powder and the mulberry powder are compounded at the ratio of 1:1, so that the inhibition rate on the alpha-glucosidase is highest, and the hypoglycemic activity is also better.
The white bread of comparative example 1, the whole purple sweet potato flour prepared in example 1 and the compound purple sweet potato flour prepared in example 1 were subjected to eGI value calculation, and the results are shown in the following table:
TABLE 1 HI and eGI values
As can be seen from table 1, the eGI value of the purple sweet potato nutritional meal replacement powder prepared in the embodiment of the invention is lower than that of white bread and mulberry powder, which indicates that the purple sweet potato nutritional meal replacement powder has a stabilizing effect on blood sugar in vivo.
As shown in fig. 2, the starch hydrolysis rate of the purple sweet potato nutritional meal replacement powder with different proportions of mulberry powder is that the mulberry powder is helpful for promoting the starch hydrolysis in the meal replacement powder and is helpful for human body digestion and absorption.
Comparative example 3
The purple sweet potato whole powder is prepared by the following steps: cleaning purple sweet potato, directly putting into cold water, heating and cooking, and cooking for 20 minutes at normal pressure.
Comparative example 4
The purple sweet potato whole powder is prepared by the following steps: cleaning purple sweet potato, and steaming in water in a pot for 30 min.
Comparative example 5
The purple sweet potato whole powder is prepared by the following steps: cleaning purple sweet potato, baking in an oven, heating, controlling temperature of upper and lower fire at 220 deg.C, and baking for 30 min.
Detecting the purple sweet potato whole flour obtained by microwave treatment in the step 1) of the embodiment 1 of the invention and the purple sweet potato whole flour obtained by treatment in the proportion of 3-5:
1. effect of resistant starch content
As can be seen from fig. 3, in the purple sweet potato whole flour obtained by 4 different purple sweet potato ripening processing techniques, the contents of fast-digestible starch, slow-digestible starch and resistant starch obtained by detection are significantly different, wherein the content of the purple sweet potato resistant starch subjected to microwave processing is significantly higher than that of the purple sweet potato whole flour subjected to other modes, which indicates that the gelatinization degree of starch granules can be enhanced by adopting the microwave mode, hydrogen bonds are formed again among part of amylose granules cooled by ripening processing, aging occurs, and the content of retrogradation starch is increased, so that the content of the resistant starch is increased.
2. Influence of the Structure of the purple sweet Potato starch granules
By scanning the structures of the purple sweet potato starch granules with different curing treatment modes through an electron microscope and observing the microstructure, as can be seen from figure 4, the shapes of the purple sweet potato starch granules cured by baking treatment in the comparative example 3 are destroyed to form irregular shapes, the surfaces of the purple sweet potato starch granules are not smooth and have wrinkles and ravines, and the starch granules subjected to microwave treatment have uniform sizes and the most smooth surfaces.
3. Infrared spectrum scanning analysis
The purple sweet potato powder with different curing treatment modes has the spectra of 3400cm-1the-OH absorption peak appears nearby and is 1000cm-1The C-O-C oscillation peak appeared. 1047cm-1The nearby absorption peak is the structural characteristic of the starch crystallization area, and corresponds to an ordered structure in the starch aggregation structure; 1022cm-1The nearby absorption peak is the structural feature of the amorphous region of the starch, and corresponds to the structure of the irregular coil. Starch content of 1047cm-1、1022cm-1The ratio R1047/1022 of infrared absorption of (A) represents the proportional relation of ordered structures and unordered structures in the molecular structure, the larger the ratio is, the more crystalline regions are, as can be seen from figure 5, the R1047/1022 of the purple sweet potato powder with four curing treatment modes is sequentially subjected to cooking treatment, steaming treatment, baking curing treatment and microwave curing treatment from small to large, and the resistant starch crystallinity is sequentially increased.
The above detection result of the whole purple sweet potato powder is the same as that of another patent of the inventor, namely 'a polyphenol-purple sweet potato compound powder with high resistant starch and a preparation method thereof', because the whole purple sweet potato powder is the same, and in order to show the effect of the invention, the same explanation is made on the whole purple sweet potato powder.
Therefore, the purple sweet potato whole powder obtained by microwave treatment, the mulberry powder and other nutritional compound powder are used as the nutritional meal replacement powder, the balance of the intestinal environment of a human body is facilitated, and the blood sugar can be reduced and the blood sugar level of the human body can be kept stable.
Claims (10)
1. The purple sweet potato nutritional meal replacement powder is characterized by comprising purple sweet potato whole powder, mulberry powder, nutritional composite powder and other food additives.
2. The purple sweet potato nutritional meal replacement powder as claimed in claim 1, wherein the usage amount ratio of the whole purple sweet potato powder to the mulberry powder is (1-3): (1-3).
3. The purple sweet potato nutritional meal replacement powder of claim 2, wherein the purple sweet potato whole powder is prepared by the following steps: performing microwave high-temperature treatment on fresh purple sweet potatoes, curing the purple sweet potatoes, refrigerating the purple sweet potatoes, taking out the purple sweet potatoes after refrigeration, drying the purple sweet potatoes by hot air until the water content is 5-15%, and crushing and sieving the purple sweet potatoes to 400-600 meshes to obtain the whole purple sweet potato powder.
4. The purple sweet potato nutritional meal replacement powder of claim 1, wherein the nutritional composite powder comprises one or more of hawthorn, buckwheat flour, yam flour, soybean lecithin, black rice, wheat bran, oat flour and red bean flour.
5. The purple sweet potato nutritional meal replacement powder of claim 1, wherein the food additive comprises one or more of xylitol, guar gum, and stevioside.
6. The purple sweet potato nutritional meal replacement powder of claim 1, wherein the nutritional compound powder accounts for 30-50% of the purple sweet potato nutritional meal replacement powder, and the food additive accounts for 1-10% of the purple sweet potato nutritional meal replacement powder.
7. A preparation process of purple sweet potato nutritional meal replacement powder is characterized by comprising the following steps:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple sweet potatoes, putting the purple sweet potatoes into a refrigerator after curing, taking the purple sweet potatoes out of the refrigerator after refrigeration, drying the purple sweet potatoes by hot air, crushing and sieving the purple sweet potatoes;
2) preparing nutrient composite powder: mixing one or more of fructus crataegi, semen Fagopyri Esculenti powder, rhizoma Dioscoreae powder, soybean phospholipid, fructus Zizaniae Caduciflorae, testa Tritici, herba Avenae Fatuae powder, and semen Phaseoli powder, blending water, performing screw extrusion treatment, pulverizing, and sieving to obtain nutritional compound powder;
3) preparing nutritional meal powder: mixing the obtained purple sweet potato whole powder, mulberry powder, nutritional composite powder and food additives, adding deionized water, gelatinizing at high temperature, cooling to room temperature, freeze-drying, crushing and sieving to obtain the purple sweet potato nutritional meal replacement powder.
8. The preparation process of the purple sweet potato nutritional meal replacement powder disclosed by claim 7 is characterized in that the processing power of the microwave high-temperature treatment in the step 1) is 500-800W, the front side and the back side of the purple sweet potato are respectively processed for 3-6 min, the hot air drying temperature is 60-70 ℃, and the purple sweet potato nutritional meal replacement powder is dried until the moisture content of the powder is less than 5%.
9. The preparation process of the purple sweet potato nutritional meal replacement powder of claim 7, characterized in that in the screw extrusion treatment in the step 2), the rotating speed of a screw is 100-150 r/min, and the extrusion temperature is 120-150 ℃.
10. The preparation process of the purple sweet potato nutritional meal replacement powder as claimed in claim 7, wherein the high-temperature pasting in the step 3) is carried out for 15-30 min at 90-98 ℃, and the freezing temperature of the freeze drying is-80 to-60 ℃.
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