CN114304480A - Preparation method of functional meal replacement powder with enhanced flower flavor - Google Patents
Preparation method of functional meal replacement powder with enhanced flower flavor Download PDFInfo
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- CN114304480A CN114304480A CN202111515110.8A CN202111515110A CN114304480A CN 114304480 A CN114304480 A CN 114304480A CN 202111515110 A CN202111515110 A CN 202111515110A CN 114304480 A CN114304480 A CN 114304480A
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- powder
- flower
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- flavor
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Abstract
The invention discloses a preparation method of functional meal replacement powder with a strengthened flower flavor, and belongs to the technical field of health-care food processing. Firstly, removing impurities from oat and quinoa, cleaning and high-pressure cooking for later use; performing pulse spouted infrared freeze drying on cooked oat and quinoa to obtain dehydrated oat and quinoa particles; nano-crushing dehydrated oat and quinoa particles to obtain nano coarse cereal powder; embedding the debitterized flower powder by beta-cyclodextrin, compounding the flower powder with the coarse cereal nano powder, the flower essence microcapsule, the flavor stabilizer and the auxiliary materials, sterilizing and packaging to obtain the functional meal replacement powder product with strengthened flower flavor. The functional meal replacement powder produced by the invention has the advantages of good brewing property, strong flower fragrance, high nutritional value, convenience, rapidness and the like, and has the effects of relaxing bowels, losing weight, maintaining beauty and keeping young and the like after being used for a long time. The product has stable flower flavor, and the retention rate of the flower flavor reaches about 80 percent after the storage period of 12 months is detected by an electronic nose.
Description
Technical Field
The invention belongs to the technical field of health food processing, and particularly relates to a preparation method of functional meal replacement powder for enhancing flower flavor.
Background
Oat as a complete nutrition grain meets the higher pursuit of the modern residents on the 'nature, green and health' of the diet. The cortex, which has been reported to have a specific texture, is an indigestible component of cereals, but is rich in dietary fiber, vitamins, phytic acid and beta-glucan, as is the case with whole oat grains. In recent years, research on the nutritional value and health care function of oat is increasing at home and abroad, and the development of oat products is receiving more attention. Quinoa is native to the andes mountain region of south america, is an annual dicotyledonous plant of the genus Chenopodium (Chenopodium L.) of the family Amaranthaceae, and has been planted locally for about 7000 years. Chenopodium quinoa has rich nutrition, high contents of protein and plant active substances in grains, balanced amino acid proportion, and biological value of protein similar to that of milk. Quinoa contains abundant functional factors of flavone, polyphenol and polysaccharide, has the functions of resisting oxidation, reducing blood fat, losing weight and enhancing immunity, and has become a research hotspot for developing foods with high nutritional value and functional characteristics along with the improvement of health care consciousness of consumers and the desire for high-quality foods. Quinoa is a high-nutrition grain and is receiving more and more attention. At present, the main product form of quinoa is quinoa rice, and in addition, the application of quinoa in staple food products and leisure food is gradually increased.
The flower is the reproductive organ of the plant and is rich in nutrients. The flower contains more than 10 trace elements such as amino acids, ferrum, zinc, iodine, selenium, etc., 14 vitamins, and more than 80 active substances such as active protease, nucleic acid, flavonoid, etc. After entering human cells, the nutrients participate in metabolism of human bodies, supply energy to the human bodies, promote and regulate physiological functions of the human bodies and further enhance the functions of the human bodies. The edible flower is rich in various amino acids, proteins, vitamins and bioactive substances, can remove various pigment spots, and has the effects of regulating nervous system, promoting sleep, improving body constitution, improving gastrointestinal function, promoting digestion, stimulating appetite, and preventing and treating habitual constipation; can regulate endocrine and maintain normal function of ovary; vitamin C, E and the trace element selenium in the flowers are strong antioxidants that prevent the oxidation of lipids by free radicals to brown speckles. The anthocyanidin and flavonoid substances in the edible flowers are absorbed by human bodies to remove free radicals in the bodies and prevent cancer cells. The flowers recorded in Bencao gang mu of China have medicinal efficacy. For example, the chrysanthemum has the effects of reducing blood pressure, dispelling wind and clearing heat, clearing liver and improving vision, clearing heat and removing toxicity and the like; the sweet osmanthus has the effects of relieving cough, reducing phlegm, relieving asthma, resolving stagnation, tonifying kidney, dispelling cold, warming stomach, calming liver and the like; the lily has the effects of moistening lung, relieving cough, clearing away heart-fire, tranquilizing mind, promoting urination, removing toxic substances, invigorating spleen and stomach, and stopping bleeding.
The meal replacement powder is a brewing powder product prepared by mixing and blending one or more raw material powder and auxiliary material powder according to a certain method and proportion. Because of the advantages of balanced nutrition, convenient eating and the like, the compound nutritional meal replacement food becomes one of the most popular nutritional meal replacement products at present.
At present, coarse cereal meal replacement powder is selected to replace one meal or two meals and is more and more accepted by the public, the coarse cereal meal replacement powder not only can well control diet heat, but also can comprehensively supplement nutrition, and the requirement of healthy weight reduction of consumers can be met. The invention utilizes coarse cereals and flower powder as main raw materials, develops the low-fat, nutritional and delicious flower-flavor functional meal replacement powder by utilizing a novel manufacturing process, and has great practical and economic significance.
Zhangbin et al disclose a method for preparing meal replacement powder from miscellaneous cereals (publication No. CN111802570A), which uses sorghum, barley, sesame, black bean and other miscellaneous cereals as main raw materials, and prepares a comprehensive instant powder food through the steps of raw material pretreatment, cooking, crushing and the like, thereby solving the problem of poor taste and melting effect of meal replacement powder during instant eating caused by a common grinding method. However, the invention adopts a fried cooking method, the meal replacement powder has poor rehydration property and is easy to agglomerate during brewing, and the meal replacement powder only adopts a common grinding mode and does not reduce the size of the raw materials to be nano-scale, so that the granular sensation of the product is stronger. The main raw materials in the invention are cooked by high-pressure cooking, the sizes of the raw materials are all reduced to nanometer level, and the flower powder beneficial to body health is added, so that the brewing property is better, and the nutritive value is higher.
Zhonhao et al disclose a method for preparing coarse cereal meal replacement powder (publication No. CN110584102A), which is prepared from black rice, soybean, oat, sweet potato, hawthorn and inulin as raw materials by the steps of blending, cleaning, stir-frying, drying, crushing, mixing and packaging, and solves the problem of damp deterioration caused by storing meal replacement powder in a humid or dark environment. However, the fried and cooked method adopted by the invention has poor rehydration property of the meal replacement powder, is easy to agglomerate during brewing, and the prepared meal replacement powder is not sterilized and is easy to decay and deteriorate in the storage process only by simple packaging treatment. The invention not only adopts high-pressure cooking for cooking, but also carries out pulse spouted infrared freeze drying on the cooked sample, thereby not only improving the rehydration of the product, but also saving the energy consumption; and a plasma-radio frequency combined sterilization mode is adopted, so that the storage stability of the meal replacement powder is improved.
Huangyuling and the like disclose a composition with the effects of losing weight and beautifying, meal replacement powder and a preparation method (publication number CN 108719772A). Chenopodium quinonol, cubilose powder, rose powder and red ginseng powder are adopted as raw materials to prepare a functional slimming and beautifying product, so that the functional slimming and beautifying product reasonably supplements nutrient components required by a human body and has multiple remarkable effects of losing weight, beautifying, tonifying qi and the like. However, the invention is only simple compounding of four raw materials, and each component in the invention has high price and is not suitable for consumption of common people. The invention has moderate raw material price, adopts various advanced manufacturing processes for manufacturing, reduces the cost and improves the product quality.
Zhang 24924m, von yanjun disclose a processing method of high-quality wheat seedling meal replacement powder rich in wheat seedling ferment (publication No. CN106858345A), which prepares the wheat seedling meal replacement powder by the steps of wheat seedling pretreatment, wheat seedling powder nano-crushing, bean dreg powder nano-crushing, enzyme powder preparation by spray drying, auxiliary material mixing 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, and the enzyme powder after spray drying is not subjected to nano crushing treatment and has no fragrance. The coarse cereal powder is prepared by pulse spouted infrared freeze drying and is subjected to ultra-nano crushing treatment; the flower powder is subjected to microencapsulation treatment and nano-crushing treatment after drying, and the enzyme powder is rich in fragrance and beneficial to improving the brewing characteristic of meal replacement powder.
Wanghui and the like disclose a jerusalem artichoke meal replacement powder (publication number CN110973615A), which is prepared by taking jerusalem artichoke as a main raw material and adding highland barley, oat and other coarse cereals, and has the advantages of strong satiety, low calorie, sufficient nutrition, good taste, suitability for long-term eating and the like. However, the jerusalem artichoke is dried by spray drying, so that the loss of nutrient components is large, the auxiliary materials are cooked by low-temperature baking, and the rehydration of the prepared auxiliary materials is poor. The patent adopts pulse spouted infrared freeze drying to dry coarse cereals, and has high nutrient component retention rate and good rehydration property.
Wanyili and the like disclose weight-losing meal replacement powder of persimmon and a preparation method thereof (publication No. CN111713692A), wherein the meal replacement powder is prepared from persimmon, persimmon leaves, passion fruit, protein, water-soluble dietary fiber, L-carnitine, fish oil, xanthan gum, pregelatinized starch and an anti-caking agent as raw materials, and has a certain effect on preventing obesity. However, this method uses only nitrogen-filled packaging for packaging and is not sterilized before packaging, and therefore, it is liable to cause spoilage during storage. The invention adopts mixed gas for packaging, and adopts plasma combined with radio frequency sterilization before packaging, thereby ensuring the storage stability.
Disclosure of Invention
The invention aims to overcome the defects and provide the preparation method of the functional meal replacement powder with the enhanced flower flavor, and the prepared functional meal replacement powder with the flower flavor has the advantages of strong flower flavor, high nutritional value and benefit for body health.
The technical scheme of the invention is as follows:
a preparation method of functional meal replacement powder for enhancing flower flavor mainly comprises the following steps:
(1) pretreatment of raw materials: selecting oat and quinoa particles, removing impurities, cleaning and draining for later use;
(2) cooking coarse cereals: adding a proper amount of water into the cleaned oat and quinoa grains, placing the mixture into a pressure cooker for high-pressure cooking, cooling the cooked coarse cereals, and then placing the cooled coarse cereals into a refrigerator at the temperature of minus 80 ℃ for quick freezing for later use;
(3) drying cooked coarse cereal particles: drying the cooked coarse cereal particles by using pulse spouted infrared freeze drying until the moisture content is lower than 5 percent to obtain dehydrated cooked coarse cereal particles;
(4) preparing nano cooked coarse cereal powder: setting the temperature of a ball milling grinder to be 0-4 ℃, the rotating speed to be 300-500 rpm/min, and the ratio of materials to grinding beads to be 1:5, and carrying out nano-grinding on coarse cereal powder to obtain nano coarse cereal powder for later use;
(5) preparing debitterized flower powder: pulping fresh flowers, adding 1.5% of activated carbon powder, performing ultrasonic treatment at 40 ℃ for 10-20 min, and freeze-drying to obtain debitterized flower powder;
(6) embedding the debitterized flower powder: embedding the debitterized flower powder in a beta-cyclodextrin solution with the concentration of 10 percent, continuously stirring, freeze-drying the embedded debitterized flower powder, and carrying out superfine grinding to obtain flower powder microcapsules for later use;
(7) preparing flower essence microcapsules: the method comprises the following steps of (1) embedding the flower essence by using isolated soy protein and Arabic gum as wall materials and using a complex coacervation microcapsule technology, and freeze-drying the embedded flower essence microcapsule for later use; (ii) a
(8) Preparing meal replacement powder: compounding the nano coarse cereal powder prepared in the step (4) with the embedded debittered flower powder obtained in the step (6), the flower essence microcapsule obtained in the step (7), a flavor stabilizer and various auxiliary materials to prepare the flower flavor functional meal replacement powder;
(9) plasma and radio frequency sterilization: sterilizing the prepared flower-flavor functional meal replacement powder in a plasma emitter for 3-10 min, and then performing radio frequency sterilization for 5-15 min; the distance between the two polar plates in the radio frequency sterilization is set to be 100 mm;
(10) packaging: and (3) placing the sterilized functional meal replacement powder with the flower flavor prepared in the step (9) into an opaque tin paper bag under an aseptic condition, filling composite inert gas into the tin paper bag, packaging the tin paper bag to obtain the final finished product of the functional meal replacement powder with the flower flavor, and placing the finished product of the functional meal replacement powder with the flower flavor in a cool and dry place for long-term storage.
The air pressure of the high-pressure cooking in the step (2) is 75Kpa, and the cooking time is 20 min;
in the step (3), the temperature of pulse spouted infrared freeze drying is set to be 50 ℃, the pulse frequency is 10 min/time, the vacuum degree is-0.1 MPa, and the temperature of a cold trap is-44 to-40 ℃;
in the step (5), the average grain size of the obtained nano coarse cereal powder is 20-30 nm;
in the step (6), the heating plate temperature is 40 ℃, the vacuum degree is-0.1 MPa, and the cold trap temperature is-45 to-42 ℃ in the freeze drying process of the debitterized flower powder after embedding; the average particle size of the crushed flower powder microcapsules is 10-20 nm;
in the step (7), the ratio of the soybean protein isolate to the gum arabic is 4: 1, complex coacervation pH set to 4, core-to-wall ratio 1: 1;
the meal replacement powder in the step (8) comprises the following components in proportion: 35-50 parts of nano coarse cereal powder, 1-2 parts of flower essence microcapsules, 1-5 parts of flavor stabilizer, 1-5 parts of various auxiliary materials and 3-9 parts of flower powder microcapsules;
the auxiliary materials mainly comprise xylitol, protein powder, mineral substances and probiotics, and the flavor stabilizer mainly comprises monoglyceride, sodium tripolyphosphate and sorbitol; wherein, 1-5 parts of xylitol, 0.5-3 parts of protein powder, 1-3 parts of mineral substances, 1-3 parts of probiotics, 1-2 parts of monoglyceride, 1-2 parts of sodium tripolyphosphate and 1-2 parts of sorbitol;
the nano coarse cereal powder comprises 35-50 parts of oat powder and 20-50 parts of quinoa powder.
The inert gas is a mixed gas of nitrogen and argon, and the proportion is that nitrogen: argon gas is 9:1, and the purity is higher than 99%.
The invention has the beneficial effects that:
the invention cooks oat and quinoa under high pressure, which is beneficial to improving the brewing characteristic of meal replacement powder; the coarse cereals are dried by adopting pulse spouted freeze drying, so that the rehydration of the coarse cereal powder is improved, and the energy consumption is saved; the coarse cereals and flowers are ball-milled at low temperature, so that the nutrient substances are kept; the flower powder is added into the meal replacement powder, so that the flavor and the nutritional value of the meal replacement powder are improved; the flower is debittered, which is beneficial to improving the flavor of the meal replacement powder; embedding the debitterized flower powder, and adding microencapsulated flower essence and flavor stabilizer to facilitate the retention of flower flavor in the storage process; the plasma combined with the radio frequency sterilization and the inert gas packaging improves the storage resistance of the meal replacement powder, and is beneficial to prolonging the shelf life.
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.
The technical solution of the present invention will be further described with reference to specific examples.
Example 1 preparation of a functional meal replacement powder with enhanced rose flavor
A preparation method of functional meal replacement powder with strengthened rose flavor comprises the following formula proportions in parts by weight: 40 parts of oat powder, 32 parts of quinoa powder, 5 parts of xylitol, 5 parts of rose powder microcapsules, 3 parts of protein powder, 2 parts of mineral substances, 2 parts of probiotics, 1.3 parts of rose spice microcapsules and 5 parts of flavor stabilizer (wherein 2 parts of monoglyceride, 2 parts of sodium tripolyphosphate and 1 part of sorbitol);
the manufacturing method comprises the following steps:
(1) pretreatment of raw materials: selecting oat and quinoa particles, removing impurities, cleaning and draining for later use;
(2) cooking coarse cereals: adding a proper amount of water into the cleaned oat and quinoa grains, placing the mixture into a pressure cooker for high-pressure cooking, cooling the cooked coarse cereals, and then placing the cooled coarse cereals into a refrigerator at the temperature of minus 80 ℃ for quick freezing for later use;
(3) drying cooked coarse cereal particles: drying the cooked coarse cereal particles by using pulse spouted infrared freeze drying until the moisture content is lower than 5 percent to obtain dehydrated cooked coarse cereal particles;
(4) preparing nano cooked coarse cereal powder: setting the temperature of a ball milling grinder to be 0-4 ℃, the rotating speed to be 300-500 rpm/min, and the ratio of materials to grinding beads to be 1:5, and carrying out nano-grinding on coarse cereal powder to obtain nano coarse cereal powder for later use;
(5) preparing debitterized rose powder: pulping fresh roses, adding 1.5% of activated carbon powder, performing ultrasonic treatment at 40 ℃ for 10-20 min, and freeze-drying to obtain debitterized rose flower powder;
(6) embedding the debitterized rose powder: embedding the debitterized rose powder in a 10% beta-cyclodextrin solution, continuously stirring, freeze-drying the embedded debitterized rose powder, and carrying out superfine grinding to obtain a rose powder microcapsule for later use;
(7) preparing the rose essence microcapsules: the method comprises the following steps of (1) embedding rose essence by using isolated soy protein and Arabic gum as wall materials and using a complex coacervation microcapsule technology, and freeze-drying the embedded rose essence microcapsule for later use;
(8) preparing meal replacement powder: compounding the nano coarse cereal powder prepared in the step (4) with the embedded debittered rose pollen, the rose essence microcapsule, the flavor stabilizer and various auxiliary materials obtained in the step (6) to prepare rose-flavor functional meal replacement powder;
(9) plasma and radio frequency sterilization: sterilizing the prepared meal replacement powder in a plasma emitter for 3-10 min, and then performing radio frequency sterilization for 5-15 min;
(10) packaging: and (3) placing the meal replacement powder prepared in the step (7) into an opaque tin paper bag under an aseptic condition, filling composite inert gas into the tin paper bag, packaging the tin paper bag, and placing the prepared rose-flavor functional meal replacement powder in a cool and dry place for long-term storage. The flavor retention rate and polyphenol retention rate of the rose flavor meal replacement powder prepared by the technical method (embedding, flower essence microcapsule preparation and plasma combined radio frequency sterilization technology) after 12 months of storage are shown in table 1.
TABLE 1 flavor and Total phenol Retention after 12 months storage of the meal replacement powder with Rose flavor
Embodiment 2 preparation method of functional meal replacement powder with enhanced sweet osmanthus flavor
A preparation method of osmanthus-flavored functional meal replacement powder comprises the following formula proportions in parts by weight: 40 parts of oat powder, 32 parts of quinoa powder, 5 parts of xylitol, 5 parts of osmanthus powder microcapsules, 3 parts of protein powder, 2 parts of mineral substances, 2 parts of probiotics, 1.3 parts of osmanthus spice microcapsules and 5 parts of flavor stabilizer (wherein 2 parts of monoglyceride, 2 parts of sodium tripolyphosphate and 1 part of sorbitol);
the manufacturing method comprises the following steps:
(1) pretreatment of raw materials: selecting oat and quinoa particles, removing impurities, cleaning and draining for later use;
(2) cooking coarse cereals: adding a proper amount of water into the cleaned oat and quinoa grains, placing the mixture into a pressure cooker for high-pressure cooking, cooling the cooked coarse cereals, and then placing the cooled coarse cereals into a refrigerator at the temperature of minus 80 ℃ for quick freezing for later use;
(3) drying cooked coarse cereal particles: drying the cooked coarse cereal particles by using pulse spouted infrared freeze drying until the moisture content is lower than 5 percent to obtain dehydrated cooked coarse cereal particles;
(4) preparing nano cooked coarse cereal powder: setting the temperature of a ball milling grinder to be 0-4 ℃, the rotating speed to be 300-500 rpm/min, and the ratio of materials to grinding beads to be 1:5, and carrying out nano-grinding on coarse cereal powder to obtain nano coarse cereal powder for later use;
(5) preparing debitterized osmanthus powder: pulping fresh sweet osmanthus, adding 1.5% of activated carbon powder, performing ultrasonic treatment at 40 ℃ for 10-20 min, and freeze-drying to obtain debitterized sweet osmanthus powder;
(6) embedding debitterized osmanthus powder: embedding debitterized osmanthus powder in a beta-cyclodextrin solution with the concentration of 10%, continuously stirring, freeze-drying the embedded debitterized osmanthus powder, and carrying out superfine grinding to obtain an osmanthus powder microcapsule for later use;
(7) preparing the osmanthus essence microcapsule: the method comprises the following steps of (1) embedding osmanthus essence by using isolated soy protein and Arabic gum as wall materials and using a complex coacervation microcapsule technology, and freeze-drying the embedded osmanthus essence microcapsule for later use;
(8) preparing meal replacement powder: compounding the nano coarse cereal powder prepared in the step (4) with the embedded debitterized osmanthus powder, the osmanthus essence microcapsule, the flavor stabilizer and various auxiliary materials obtained in the step (6) to prepare the osmanthus flavor functional meal replacement powder;
(9) plasma and radio frequency sterilization: sterilizing the prepared meal replacement powder in a plasma emitter for 3-10 min, and then performing radio frequency sterilization for 5-15 min;
(10) packaging: and (3) placing the meal replacement powder prepared in the step (7) into an opaque tin paper bag under an aseptic condition, filling composite inert gas, packaging, and placing the prepared osmanthus fragrans flavor functional meal replacement powder in a cool and dry place for long-term storage. The flavor retention rate of the sweet osmanthus flavor meal replacement powder prepared by the technical method (embedding, flower essence microcapsule preparation and plasma combined radio frequency sterilization technology) is 99%, the polyphenol retention rate is 97% and the flavone retention rate is 95%.
TABLE 2 flavor and flavone retention rate after 12 months storage of the Osmanthus fragrans flavor meal replacement powder
Example 3 preparation method of functional meal replacement powder with enhanced jasmine flower flavor
A preparation method of functional meal replacement powder with jasmine flower flavor comprises the following formula proportions in parts by weight: 40 parts of oat powder, 32 parts of quinoa powder, 5 parts of xylitol, 5 parts of jasmine flower powder microcapsules, 3 parts of protein powder, 2 parts of mineral substances, 2 parts of probiotics, 1.3 parts of jasmine flower perfume microcapsules and 5 parts of flavor stabilizer (wherein 2 parts of monoglyceride, 2 parts of sodium tripolyphosphate and 1 part of sorbitol);
the manufacturing method comprises the following steps:
(1) pretreatment of raw materials: selecting oat and quinoa particles, removing impurities, cleaning and draining for later use;
(2) cooking coarse cereals: adding a proper amount of water into the cleaned oat and quinoa grains, placing the mixture into a pressure cooker for high-pressure cooking, cooling the cooked coarse cereals, and then placing the cooled coarse cereals into a refrigerator at the temperature of minus 80 ℃ for quick freezing for later use;
(3) drying cooked coarse cereal particles: drying the cooked coarse cereal particles by using pulse spouted infrared freeze drying until the moisture content is lower than 5 percent to obtain dehydrated cooked coarse cereal particles;
(4) preparing nano cooked coarse cereal powder: setting the temperature of a ball milling grinder to be 0-4 ℃, the rotating speed to be 300-500 rpm/min, and the ratio of materials to grinding beads to be 1:5, and carrying out nano-grinding on coarse cereal powder to obtain nano coarse cereal powder for later use;
flower (5) preparation of debitterized jasmine pollen: pulping fresh jasmine, adding 1.5% of activated carbon powder, performing ultrasonic treatment at 40 ℃ for 10-20 min, and freeze-drying to obtain debitterized jasmine powder;
(6) embedding debitterized jasmine pollen: embedding debitterized jasmine pollen in 10% beta-cyclodextrin solution, continuously stirring, freeze drying the embedded debitterized jasmine pollen, and micronizing to obtain jasmine pollen microcapsule;
(7) preparing jasmine essence microcapsules: the method comprises the following steps of (1) embedding jasmine essence by using isolated soy protein and Arabic gum as wall materials and using a complex coacervation microcapsule technology, and freeze-drying the embedded jasmine essence microcapsule for later use;
(8) preparing meal replacement powder: compounding the nano coarse cereal powder prepared in the step (4) with the embedded debittered jasmine flower powder obtained in the step (6), jasmine flower essence microcapsules, a flavor stabilizer and various auxiliary materials to prepare jasmine flower flavor functional meal replacement powder;
(9) plasma and radio frequency sterilization: sterilizing the prepared meal replacement powder in a plasma emitter for 3-10 min, and then performing radio frequency sterilization for 5-15 min;
(10) packaging: and (3) placing the meal replacement powder prepared in the step (7) into an opaque tin paper bag under an aseptic condition, filling composite inert gas into the tin paper bag, packaging the tin paper bag, and placing the prepared jasmine flower flavor functional meal replacement powder in a cool and dry place for long-term storage. The flavor retention rate of the jasmine flavor meal replacement powder prepared by the technical method (embedding, flower essence microcapsule preparation and plasma combined radio frequency sterilization technology) is 97%, the polyphenol retention rate is 95% and the flavone retention rate is 91%.
TABLE 3 flavor and flavone retention rate after 12 months storage of the jasmine flavor meal replacement powder
Claims (10)
1. A preparation method of functional meal replacement powder for enhancing flower flavor is characterized by mainly comprising the following steps:
(1) pretreatment of raw materials: selecting oat and quinoa particles, removing impurities, cleaning and draining for later use;
(2) cooking coarse cereals: adding a proper amount of water into the cleaned oat and quinoa grains, placing the mixture into a pressure cooker for high-pressure cooking, cooling the cooked coarse cereals, and then placing the cooled coarse cereals into a refrigerator at the temperature of minus 80 ℃ for quick freezing for later use;
(3) drying cooked coarse cereal particles: drying the cooked coarse cereal particles by using pulse spouted infrared freeze drying until the moisture content is lower than 5 percent to obtain dehydrated cooked coarse cereal particles;
(4) preparing nano cooked coarse cereal powder: setting the temperature of a ball milling grinder to be 0-4 ℃, the rotating speed to be 300-500 rpm/min, and the ratio of materials to grinding beads to be 1:5, and carrying out nano-grinding on coarse cereal powder to obtain nano coarse cereal powder for later use;
(5) preparing debitterized flower powder: pulping fresh flowers, adding 1.5% of activated carbon powder, performing ultrasonic treatment at 40 ℃ for 10-20 min, and freeze-drying to obtain debitterized flower powder;
(6) embedding the debitterized flower powder: embedding the debitterized flower powder in a beta-cyclodextrin solution with the concentration of 10 percent, continuously stirring, freeze-drying the embedded debitterized flower powder, and carrying out superfine grinding to obtain flower powder microcapsules for later use;
(7) preparing flower essence microcapsules: the method comprises the following steps of (1) embedding the flower essence by using isolated soy protein and Arabic gum as wall materials and using a complex coacervation microcapsule technology, and freeze-drying the embedded flower essence microcapsule for later use;
(8) preparing meal replacement powder: compounding the nano coarse cereal powder prepared in the step (4) with the embedded debitterized flower powder microcapsule obtained in the step (6), the flower essence microcapsule obtained in the step (7), a flavor stabilizer and various auxiliary materials to prepare the flower flavor functional meal replacement powder;
(9) plasma and radio frequency sterilization: sterilizing the prepared flower-flavor functional meal replacement powder in a plasma emitter for 3-10 min, and then performing radio frequency sterilization for 5-15 min; the distance between the two polar plates in the radio frequency sterilization is set to be 100 mm;
(10) packaging: and (3) placing the sterilized functional meal replacement powder with the flower flavor prepared in the step (9) into an opaque tin paper bag under an aseptic condition, filling composite inert gas into the tin paper bag, packaging the tin paper bag to obtain the final finished product of the functional meal replacement powder with the flower flavor, and placing the finished product of the functional meal replacement powder with the flower flavor in a cool and dry place for long-term storage.
2. The method of claim 1, wherein the pressure of the high pressure cooking in the step (2) is 75Kpa, and the cooking time is 20 min;
3. the method for preparing a functional meal replacement powder for enhancing flower flavor according to claim 1, wherein in the step (3), the temperature of pulse-jet infrared freeze drying is set to 50 ℃, the pulse frequency is 10 min/time, the vacuum degree is-0.1 MPa, and the cold trap temperature is-44 to-40 ℃;
4. the preparation method of the functional meal replacement powder for enhancing flower flavor according to claim 1, wherein in the step (5), the obtained nano coarse cereal powder has an average particle size of 20-30 nm;
5. the method for preparing functional meal replacement powder for enhancing flower flavor according to claim 1, wherein in the step (6), the heating temperature in the freeze drying process of the debitterized flower powder after embedding is 40 ℃, the vacuum degree is-0.1 MPa, and the cold trap temperature is-45 to-42 ℃; the average particle size of the crushed flower powder microcapsules is 10-20 nm;
6. the method of claim 1, wherein the ratio of soy protein isolate to gum arabic in step (7) is 4: 1, complex coacervation pH set to 4, core-to-wall ratio 1: 1;
7. a method for preparing a functional meal replacement powder for enhancing flower flavor according to claim 1, wherein the ratio of each component in the meal replacement powder in the step (8) is as follows: 35-50 parts of nano coarse cereal powder, 1-2 parts of flower essence microcapsules, 1-5 parts of flavor stabilizer, 1-5 parts of various auxiliary materials and 3-9 parts of flower powder microcapsules;
8. the method of claim 7, wherein the auxiliary materials comprise xylitol, protein powder, minerals, and probiotics, and the flavor stabilizer comprises monoglyceride, sodium tripolyphosphate, and sorbitol; wherein, 1-5 parts of xylitol, 0.5-3 parts of protein powder, 1-3 parts of mineral substances, 1-3 parts of probiotics, 1-2 parts of monoglyceride, 1-2 parts of sodium tripolyphosphate and 1-2 parts of sorbitol;
9. the preparation method of the functional meal replacement powder for enhancing flower flavor according to claim 1 or 7, wherein the nano coarse cereal powder comprises 35-50 parts of oat powder and 20-50 parts of quinoa powder.
10. A method for preparing a functional meal powder for enhancing flower flavor according to claim 1, wherein in the step (10), the inert gas is a mixed gas of nitrogen and argon, and the ratio of nitrogen: argon gas is 9:1, and the purity is higher than 99%.
Priority Applications (1)
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