CN113040383A - High-resistant-starch-content polyphenol-purple sweet potato compound powder and preparation method and application thereof - Google Patents
High-resistant-starch-content polyphenol-purple sweet potato compound powder and preparation method and application thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/105—Sweet potatoes
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- 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
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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Abstract
The invention belongs to the technical field of food compound powder, and particularly relates to polyphenol-purple sweet potato compound powder with high resistant starch content and a preparation method thereof. The components of the purple sweet potato compound powder comprise whole purple sweet potato powder and polyphenol compound powder; the polyphenol compound powder comprises grape seed procyanidin, buckwheat flour and soybean lecithin. The preparation method of the purple sweet potato whole flour comprises 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. The preparation method of the polyphenol-purple sweet potato compound powder has the advantages of simple process operation, environmental protection, health and no other waste, and the compound powder with high content of resistant starch is formed by the process, so that the polyphenol-purple sweet potato compound powder which can promote intestinal digestion of human bodies, maintain stable blood sugar and has good edible flavor is prepared.
Description
Technical Field
The invention belongs to the technical field of food compound powder, and particularly relates to polyphenol-purple sweet potato compound powder with high resistant starch content, and a preparation method and application 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. Most of the purple sweet potato starch is amylose, so that the purple sweet potato can exert better edible efficacy in a human body, and the purple sweet potato edible powder with high content of resistant starch needs to be developed in order to expand the application of the purple sweet potato.
Disclosure of Invention
In view of the above problems, the present invention aims to provide a polyphenol-purple sweet potato compound powder with high resistant starch content and a preparation method thereof, to obtain an edible powder with resistant starch, and to form an edible compound powder which is helpful for improving the intestinal environment and preventing intestinal diseases.
The technical content of the invention is as follows:
the invention provides polyphenol-purple sweet potato compound powder with high resistant starch content, which comprises purple sweet potato whole powder and polyphenol compound powder;
the polyphenol compound powder comprises grape seed procyanidin, buckwheat flour and soybean lecithin;
the compounding ratio of the purple sweet potato whole powder to the polyphenol composite powder is (10-15): (4-6);
the mixing ratio of the grape seed procyanidin to the buckwheat flour to the soybean lecithin is (2-3): (3-6): 1;
the purity of the grape seed procyanidin is more than or equal to 98%.
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 out the purple sweet potatoes after refrigeration, carrying out hot air drying, drying until the moisture content is 5% -15%, crushing and sieving to 400-600 meshes to obtain purple sweet potato whole powder, carrying out microwave high-temperature treatment on the purple sweet potatoes to obtain the purple sweet potato powder containing resistant starch, wherein after the starch is gelatinized at high temperature, the structure of original starch particles is damaged and is in an irregular shape, crystalline particles are enlarged, and wrinkles appear on the surfaces of the starch particles. The starch is gelatinized and debranched, the content of amylose is increased, and molecular chains of the starch are close to each other during aging and are combined through hydrogen bonds to form stable and ordered recrystallized starch, namely resistant starch.
The invention also provides polyphenol-purple sweet potato compound powder with high resistant starch content, which is used for preparing edible meal powder, wherein the preparation of the edible meal powder comprises the step of preparing the polyphenol-purple sweet potato compound powder, a proper amount of highland barley powder and guar gum into edible meal powder, and the edible meal powder can be directly eaten by adding hot water, is particularly suitable for people with hyperglycemia, and has a relatively remarkable effect of inhibiting blood sugar.
The invention also provides a preparation method of the polyphenol-purple sweet potato compound powder with high resistant starch content, 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 polyphenol composite powder: mixing grape seed procyanidin, buckwheat flour and soybean lecithin, blending water, performing screw extrusion treatment, and pulverizing and sieving to obtain polyphenol composite powder;
3) preparing compound powder: mixing the polyphenol compound powder and the purple sweet potato whole powder, adding deionized water, gelatinizing at high temperature, cooling to room temperature, freeze-drying, crushing and sieving to obtain the purple sweet potato compound 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;
step 1), drying the mixture by hot air at the temperature of 60-70 ℃ 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 the mixture at the high temperature of 90-98 ℃ for 15-30 min;
the freezing temperature of the freeze drying in the step 3) is-80 to-60 ℃;
and 3) crushing and sieving to obtain powder of 300-600 meshes.
The invention has the following beneficial effects:
according to the polyphenol-purple sweet potato compound powder, the purple sweet potato whole powder obtained by microwave treatment and the compound powder formed by the polyphenol compound powder are applied to the edible meal powder, so that the balance of the intestinal environment of a human body is facilitated, the absorption of effective substances of the purple sweet potatoes is promoted, the gastrointestinal peristalsis is promoted, the important promotion effect on the digestion and excretion of the human body is achieved, the blood sugar reduction can be promoted, the stability of the blood sugar level of the human body is maintained, the polyphenol-purple sweet potato compound powder is suitable for the majority of people, and the polyphenol-purple sweet potato compound powder is convenient to eat, and has great significance for improving the life happiness;
the preparation method of the polyphenol-purple sweet potato compound powder has the advantages of simple process operation, environmental protection, health and no other waste, and the compound powder with high content of resistant starch is formed by the process, so that the polyphenol-purple sweet potato compound powder which can promote intestinal digestion of human bodies, maintain stable blood sugar and has good edible flavor is prepared.
Drawings
FIG. 1 is a graph showing the effect of the compound powder obtained in the examples on the inhibition of α -glucosidase;
FIG. 2 is a bar graph showing the content of resistant starch in different cooking processes;
FIG. 3 is a scanning electron microscope image of purple sweet potato whole powder with different curing treatment modes;
FIG. 4 is a scanning infrared spectrum of whole purple sweet potato powder in different curing modes.
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 preparation method of polyphenol-purple sweet potato compound powder with high resistant starch content comprises the following steps:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple sweet potatoes with the set power of 500W, treating the front side and the back side for 6min respectively, putting the cured purple sweet potatoes into a refrigerator at 4 ℃, taking out the cured purple sweet potatoes after refrigeration, drying the purple sweet potatoes by hot air at 60 ℃, drying the purple sweet potatoes until the moisture content is less than 5%, crushing and sieving the purple sweet potatoes to 300-400 meshes;
2) preparing polyphenol composite powder: mixing grape seed procyanidin, buckwheat flour and soybean lecithin in a proportion of 2: 3: 1, mixing, blending water, performing screw extrusion treatment at a screw rotation speed of 100r/min and an extrusion temperature of 120 ℃, and crushing and sieving to 400-500 meshes to obtain polyphenol composite powder;
3) preparing compound powder: mixing the polyphenol compound powder and the purple sweet potato whole powder in a proportion of 10: 4, adding deionized water, gelatinizing at the high temperature of 90 ℃ for 30min, cooling to room temperature, carrying out freeze drying at the temperature of minus 60 ℃, crushing and sieving to 500-600 meshes to obtain the purple sweet potato compound powder.
Example 2
A preparation method of polyphenol-purple sweet potato compound powder with high resistant starch content comprises the following steps:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple sweet potatoes with the set power of 600W, treating the front side and the back side for 4min respectively, putting the cured purple sweet potatoes into a refrigerator at 4 ℃, taking out the cured purple sweet potatoes after refrigeration, drying the purple sweet potatoes by hot air at 65 ℃, drying the purple sweet potatoes until the moisture content is less than 5%, crushing and sieving the purple sweet potatoes to 300-400 meshes;
2) preparing polyphenol composite powder: mixing grape seed procyanidin, buckwheat flour and soybean lecithin in a proportion of 3: 4: 1, mixing, blending water, performing screw extrusion treatment at a screw rotation speed of 120r/min and an extrusion temperature of 130 ℃, and crushing and sieving to 400-500 meshes to obtain polyphenol composite powder;
3) preparing compound powder: mixing the polyphenol compound powder and the purple sweet potato whole powder obtained by the above steps in a proportion of 12: 5, mixing, adding deionized water, gelatinizing at the high temperature of 93 ℃ for 28min, cooling to room temperature, carrying out freeze drying at the temperature of-65 ℃, crushing and sieving to 500-600 meshes to obtain the purple sweet potato compound powder.
Example 3
A preparation method of polyphenol-purple sweet potato compound powder with high resistant starch content comprises the following steps:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple potatoes with set power of 700W, treating the front side and the back side for 5min respectively, putting the cured purple potatoes into a refrigerator at 4 ℃, taking out the cured purple potatoes after refrigeration, drying the purple potatoes by hot air at 70 ℃, drying the purple potatoes until the moisture content is less than 5%, crushing and sieving the purple potatoes to 300-400 meshes;
2) preparing polyphenol composite powder: mixing grape seed procyanidin, buckwheat flour and soybean lecithin in a proportion of 2: 5: 1, mixing, 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 polyphenol composite powder;
3) preparing compound powder: mixing the polyphenol compound powder and the purple sweet potato whole powder obtained by the above steps of mixing 14: 5, mixing, adding deionized water, gelatinizing at the high temperature of 95 ℃ for 20min, cooling to room temperature, carrying out freeze drying at the temperature of-70 ℃, crushing and sieving to 500-600 meshes to obtain the purple sweet potato compound powder.
Example 4
A preparation method of polyphenol-purple sweet potato compound powder with high resistant starch content comprises the following steps:
1) preparing purple sweet potato whole powder: carrying out microwave high-temperature treatment on fresh purple sweet potatoes with set power of 800W, respectively treating the front side and the back side for 3min, putting the cured purple sweet potatoes into a refrigerator at 4 ℃, taking out the cured purple sweet potatoes after refrigeration, drying the purple sweet potatoes by hot air at 70 ℃, drying the purple sweet potatoes until the moisture content is less than 5%, crushing and sieving the purple sweet potatoes to 300-400 meshes;
2) preparing polyphenol composite powder: mixing grape seed procyanidin, buckwheat flour and soybean lecithin in a proportion of 3: 6: 1, mixing, 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 polyphenol composite powder;
3) preparing compound powder: mixing the polyphenol compound powder and the purple sweet potato whole powder in a proportion of 15: 6, mixing, adding deionized water, gelatinizing at the high temperature of 98 ℃ for 15min, cooling to room temperature, carrying out freeze drying at the temperature of minus 80 ℃, crushing and sieving to 500-600 meshes to obtain the purple sweet potato compound 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 of example 1, grape seed procyanidin was not added in the preparation of the polyphenol compound powder of step 2), and the other steps were not changed;
the inhibition effect of the compound powder obtained in the comparative example 2 and the examples 1 to 4 on alpha-glucosidase is detected, and the result is shown in fig. 1, and the influence degree of grape seed procyanidin on the inhibition effect of alpha-glucosidase is large, which indicates that the compound powder obtained by adding polyphenols has a certain function of inhibiting blood sugar increase.
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 polyphenol-purple sweet potato compound powder prepared in example 1 has a lower eGI value than white bread and purple sweet potato whole powder, indicating that it has a stabilizing effect on blood sugar in vivo.
The content of the purple sweet potato resistant starch obtained by different curing modes and related influence are detected as follows:
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. 2, 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 subjected to ripening and cooling, 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
The purple sweet potato starch granules with different curing treatment modes are subjected to electron microscope scanning, the microstructure is observed, as can be seen from figure 3, the states of the granules are compared, 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 are not smooth and have wrinkles and ravines, and the starch granules subjected to microwave treatment are uniform in size and smooth in the most surface.
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 molecule thereofThe proportion of the ordered structure to the unordered structure in the structure is larger, the crystallization areas are more, and as can be seen from fig. 4, R1047/1022 of the purple sweet potato powder with the four curing treatment modes is cooking treatment, steaming treatment, baking curing treatment and microwave curing treatment from small to large in sequence, which shows that the crystallinity of the resistant starch is increased in sequence.
The detection result of the whole purple sweet potato powder is the same as that of the 'purple sweet potato nutritional meal replacement powder and a preparation process thereof' in another patent of the inventor, and the whole purple sweet potato powder is explained in the same way in order to show the effect of the invention.
In conclusion, the purple sweet potato whole powder obtained by microwave treatment and the compound powder formed by the purple sweet potato whole powder and the polyphenol compound powder are applied to the edible meal powder, so that the balance of the intestinal environment of a human body is facilitated, the absorption of the effective substances of the purple sweet potatoes is promoted, the gastrointestinal peristalsis is promoted, the digestion and excretion of the human body are greatly promoted, and the blood sugar reduction and the stability of the blood sugar level of the human body are promoted.
Claims (10)
1. The polyphenol-purple sweet potato compound powder with high resistant starch content is characterized by comprising purple sweet potato whole powder and polyphenol compound powder.
2. The polyphenol-purple sweet potato compound powder with high resistant starch content as claimed in claim 1, wherein the polyphenol compound powder comprises grape seed procyanidin, buckwheat flour and soybean lecithin, and the purity of the grape seed procyanidin is more than or equal to 98%.
3. The polyphenol-purple sweet potato compound powder with high resistant starch content as claimed in claim 2, wherein the compounding ratio of the whole purple sweet potato powder to the polyphenol compound powder is (10-15): (4-6);
the mixing ratio of the grape seed procyanidin to the buckwheat flour to the soybean lecithin is (2-3): (3-6): 1.
4. the polyphenol-purple sweet potato compound powder with high resistant starch content as claimed in claim 3, wherein the preparation of the purple sweet potato whole powder comprises 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.
5. The polyphenol-purple sweet potato compound powder with high resistant starch content as defined in any one of claims 1-4 is applied to edible meal powder.
6. The preparation method of the polyphenol-purple sweet potato compound powder with high resistant starch content 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 polyphenol composite powder: mixing grape seed procyanidin, buckwheat flour and soybean phosphorus, blending water, performing screw extrusion treatment, and pulverizing and sieving to obtain polyphenol composite powder;
3) preparing compound powder: and mixing the polyphenol composite powder and the whole purple sweet potato powder, adding deionized water, gelatinizing at high temperature, cooling to room temperature, freeze-drying, crushing and sieving to obtain the purple sweet potato composite powder.
7. The preparation method of the polyphenol-purple sweet potato compound powder with high resistant starch content as claimed in claim 6, 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 temperature of hot air drying is 60-70 ℃, and the purple sweet potato compound powder is dried until the moisture content of the powder is less than 5%.
8. The preparation method of the polyphenol-purple sweet potato compound powder with high resistant starch content as claimed in claim 6, wherein in the screw extrusion treatment in the step 2), the rotation speed of a screw is 100-150 r/min, and the extrusion temperature is 120-150 ℃.
9. The preparation method of the polyphenol-purple sweet potato compound powder with high resistant starch content as claimed in claim 6, wherein the high-temperature pasting in the step 3) is carried out for 15-30 min at 90-98 ℃.
10. The preparation method of the polyphenol-purple sweet potato compound powder with high resistant starch content as claimed in claim 6, wherein the freezing temperature of the freeze drying in the step 3) is-80 to-60 ℃.
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