CN-117730985-B - Chromon-loaded slow-digestion pregelatinized Chinese yam powder and preparation method thereof

Abstract

The invention discloses a slow digestion pregelatinized Chinese yam powder loaded with anthocyanidin and a preparation method thereof, and relates to the technical field of food ingredients, wherein the preparation method comprises the following steps of S1, preparing Chinese yam milk with the assistance of a multi-energy field; step S2, pregelatinization, step S3, loading of anthocyanidin, step S4, and spray drying. The yam powder disclosed by the invention has the advantages of high slow digestion performance, good anthocyanin dispersibility, sufficient stability and good color and taste.

Inventors

• LIU YUNFEI
• GU ZHEN
• XU JIANGUO
• ZHANG SENWANG
• XU ZHIYONG
• WU LEI

Assignees

• 江西省科学院应用化学研究所

Dates

Publication Date

20260505

Application Date

20240129

Claims (8)

1. 1. The preparation method of the anthocyanidin-loaded slow-digestion pregelatinized yam powder is characterized by comprising the following steps of: The preparation method comprises the steps of S1, preparing yam milk with the assistance of a multi-energy field, namely, taking yam as a medicinal and edible plant, sequentially cleaning, peeling, cutting into pieces, adding hot water, fully crushing and pulping, and carrying out the assistance treatment of the multi-energy field to obtain the yam milk, wherein the assistance treatment of the multi-energy field comprises ultrasonic treatment, microwave treatment and steady magnetic field treatment, the ultrasonic frequency of the ultrasonic treatment is 35-45kHz, the treatment power is 800-1000W, the treatment time is 18-32min, the microwave frequency of the microwave treatment is 1.8-3.2GHz, the treatment power is 900-1500W, the treatment time is 10-15min, the steady magnetic field strength of the steady magnetic field treatment is 0.8-2.8T, and the treatment time is 6-12min; Step S2, pregelatinization, namely adding the yam milk prepared in the step S1 and an auxiliary composition into a saccharification pot for pregelatinization to obtain pregelatinized yam milk, wherein the auxiliary composition comprises, by weight, 1-3 parts of sodium alginate, 3-5 parts of barley leaf powder, 3-5 parts of inulin, 2-4 parts of soybean protein powder and 0.6-1.2 parts of selenium-enriched ganoderma lucidum spore powder; step S3, loading the anthocyanidin, namely adding the anthocyanidin and pigment auxiliary materials into the pre-gelatinized yam milk prepared in the step S2, and uniformly dispersing the mixture by ultrasonic waves, wherein the pigment auxiliary materials comprise, by weight, 4-6 parts of plant polysaccharide, 1-3 parts of tea polyphenol and 0.03-0.1 part of citric acid; And S4, spray drying, namely spray drying the material loaded with the anthocyanidin to obtain the slow digestion pregelatinized yam powder loaded with the anthocyanidin.
2. 2. The method for preparing the anthocyanidin-loaded slow digestion pregelatinized yam powder according to claim 1, wherein the temperature of the hot water in the step S1 is 50-60 ℃, and the weight is 6-9 times of the weight of the yam after dicing.
3. 3. The method for preparing the anthocyanidin-loaded slow-digestion pregelatinized yam powder according to claim 1, wherein the pregelatinized temperature in the step S2 is 80-90 ℃, the pregelatinized time is 8-13min, and the mass ratio of yam milk to auxiliary composition in the step S2 is (15-20): 1.
4. 4. The method for preparing the anthocyanidin-loaded slow-digestion pregelatinized yam powder according to claim 1, wherein the mass ratio of the pregelatinized yam milk to the anthocyanidin to the pigment auxiliary materials in the step S3 is (15-20): 1 (0.1-0.3).
5. 5. The method for preparing the anthocyanidin-loaded slow digestion pregelatinized yam powder according to claim 4, wherein the anthocyanidin is any one of pelargonidin, cyanidin, sorghum red, mulberry red and grape skin pigment.
6. 6. The method for preparing the anthocyanidin-loaded slow-digestion pregelatinized yam flour according to claim 1, wherein the plant polysaccharide is at least one of tremella polysaccharide, ophiopogon polysaccharide, lycium barbarum polysaccharide and bamboo leaf polysaccharide.
7. 7. The method for preparing the anthocyanidin-loaded slow digestion pregelatinized yam flour as claimed in claim 1, wherein the ultrasonic frequency in the step S3 is 80-100kHz, the inlet temperature of the spray drying in the step S4 is 175 ℃ and the outlet temperature is 80 ℃.
8. 8. The anthocyanidin-loaded slow-digestion pregelatinized yam powder is characterized in that the anthocyanidin-loaded slow-digestion pregelatinized yam powder is prepared by the preparation method of any one of claims 1-7.

Description

Chromon-loaded slow-digestion pregelatinized Chinese yam powder and preparation method thereof Technical Field The invention relates to the technical field of food ingredients, in particular to a slow-digestion pregelatinized yam powder loaded with anthocyanidin and a preparation method thereof. Background With the development of food science and the improvement of the living standard of people, the nutrition and health care consciousness of people is changed fundamentally, and on the premise of satisfying satiety, foot drinking and food, the influence of nutrition diet on health is also perceived by consumers. Scientific and rational dietary structure, positive and effective dietary intervention are effective ways to prevent and control metabolic-related chronic diseases (e.g. diabetes, obesity, cardiovascular diseases). Yam, also called yam, sweet potato, etc., is tuber of yam tendril plant, which has fat meat and is cylindrical, and contains various nutrients such as amino acids, proteins, polysaccharides, calcium, phosphorus, iron, vitamins, etc., which are indispensable to human body. The yam not only has the nourishing and health-care effects, but also is a common medicinal material, and has the value of both medicine and food. The common yam rhizome can enhance the immune function, delay cell aging, prevent the occurrence of collagen diseases such as rheumatoid arthritis, scleroderma and the like, maintain the elasticity of blood vessels and prevent the premature occurrence of atherosclerosis. However, the main component of the yam is starch, the starch digestion rate is too high, blood sugar fluctuation is easy to cause, chronic diseases such as diabetes mellitus and the like are easy to cause after long-term eating, and the delay of the starch digestion is one of the development directions of starch-based foods. The slow digestion pregelatinized yam flour is one of the important raw materials for making gluten-free bread suitable for diabetics, has a relatively low level of Glycemic Index (GI), and can assist in maintaining blood glucose levels and slowly and continuously provide energy. The food containing the slowly digestible pregelatinized yam powder can increase satiety, improve blood glucose tolerance, reduce blood lipid concentration, and is helpful for preventing various chronic diseases. In order to improve the color of the slow-digestion pregelatinized yam powder or keep the original color of the yam powder, pigment is usually added for coloring in the processing process. The natural pigment is a natural pigment widely existing in plants in nature, has a certain biological activity, such as inhibiting the activity of starch digestive enzyme, and can be applied to improving the starch digestibility. The addition of the anthocyanidin into the pregelatinized starch not only can endow the product with a certain color, but also can effectively delay the digestibility of the starch. However, the stability of anthocyanidin is poor, and oxidative decomposition is easy to occur in food processing, resulting in color fission of the product, so how to protect the stability of anthocyanidin in food processing is a research hot spot. On the other hand, the existing slow digestion pregelatinized yam powder loaded by anthocyanidin is relatively fresh, and has the technical defects of uneven dispersion, low loading capacity, easy fading and the like in the loading process. In addition, there is no commercial anthocyanidin-loaded slow-digestion pregelatinized yam flour on the market at present, and most of the yam flour is still in the research and development stage of the laboratory. The disclosed product has low slow digestion performance, unstable processing, inconvenient operation control, and further improved taste, and is difficult to apply in actual food processing. Therefore, the development of the slow digestion pregelatinized Chinese yam powder loaded with the anthocyanidin, which has high slow digestion performance, good anthocyanin dispersibility, sufficient stability and good color and flavor, and the preparation method thereof meet the market demand, have wide market value and application prospect, and have very important significance for promoting the development of the technical field of food ingredients. Disclosure of Invention The invention mainly aims to provide the anthocyanin-loaded slow-digestion pregelatinized Chinese yam powder with high slow digestion performance, good anthocyanin dispersibility, sufficient stability and good color and taste and a preparation method thereof. In order to achieve the above purpose, the invention provides a preparation method of a slow digestion pregelatinized yam powder loaded with anthocyanidin, comprising the following steps: s1, preparing yam milk assisted by a multi-energy field, namely cleaning, peeling and cutting yam serving as a medicinal and edible plant into pieces sequentially, adding hot water, fully crushing and pulping, and performing