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CN-121970874-A - High-active-ingredient-retention and targeting-probiotic compound low-GI (gastrointestinal tract) Chinese yam powder and preparation method thereof

CN121970874ACN 121970874 ACN121970874 ACN 121970874ACN-121970874-A

Abstract

The invention relates to the technical field of foods, in particular to compound low GI (gastrointestinal tract) Chinese yam powder with high active ingredient retention and targeting probiotics and a preparation method thereof. The invention mixes the yam and the composite color protection liquid, then carries out low-temperature ultrasonic treatment, then carries out wall breaking in a low-temperature pulse electric field, finally carries out vacuum microwave drying and crushing to obtain crude yam powder, and carries out embedding after mixing the crude yam powder with a prebiotic component, a natural sweet and flavor component and a microencapsulated trace element component to obtain the composite low GI yam powder. The invention solves the problems of nutrition loss and browning of the traditional drying through a synergistic processing technology, the compound system realizes the targeting of intestinal probiotics and low GI functions, the microcapsule technology ensures the flavor and the components to be stable, the final product is white and has no browning, the stable storage property is good, and the compound system has triple functions of intestinal probiotics, microelement supplementation and low GI diet.

Inventors

  • ZHANG KANGYI
  • KANG ZHIMIN
  • CHEN YANYAN
  • XI SHUMIN
  • GUO DONGXU
  • MA XUEQING
  • Qiu Yuzhe
  • Chai Erwei

Assignees

  • 河南省农业科学院农产品加工研究中心
  • 焦作市三益药材有限公司

Dates

Publication Date
20260505
Application Date
20260205

Claims (10)

  1. 1. The preparation method of the crude yam powder is characterized by comprising the following steps: (1) Mixing the yam with the composite color protection liquid, and performing ultrasonic treatment at the temperature of 30-40 ℃ to obtain the yam after treatment; (2) Treating the treated yam in a pulsed electric field for 5-10 min to obtain the yam after wall breaking; (3) Drying and pulverizing the wall-broken rhizoma Dioscoreae to obtain crude rhizoma Dioscoreae powder.
  2. 2. The preparation method of claim 1, wherein in the step (1), the compound color protection liquid takes water as a solvent and comprises the following components with the final concentration of 0.1% -0.3% of L-cysteine, 0.2% -0.5% of ascorbic acid and 0.3% -0.6% of citric acid; the mass volume ratio of the Chinese yam to the composite color protection liquid is 1 g:3-5 mL.
  3. 3. The preparation method of claim 1, wherein in the step (1), the power of the ultrasonic treatment is 200-300 w, and the time of the ultrasonic treatment is 15-25 min.
  4. 4. The preparation method of the high-voltage power supply according to claim 1, wherein in the step (2), the electric field strength of the pulsed electric field is 20-30 kV/cm, and the pulse frequency of the pulsed electric field is 50-100 Hz.
  5. 5. The preparation method of the high-strength glass fiber reinforced plastic composite material, which is disclosed in claim 1, is characterized in that in the step (3), the drying is vacuum microwave drying, the vacuum degree of the drying is 0.08-0.09 MPa, the microwave power of the drying is 400-600W, the temperature of the drying is 50-60 ℃, and the time of the drying is 2-3 hours; The water content of the crude yam powder is 5% -8%, and the particle size of the crude yam powder is 80-100 meshes.
  6. 6. The compound low GI yam powder is characterized by comprising functional compound powder and a composite wall material, wherein the mass ratio of the functional compound powder to the composite wall material is 100:5-8; The functional compound powder comprises, by mass, 70-85 parts of raw yam powder, 10-20 parts of prebiotic components, 3-5 parts of natural sweet and flavor components and 1-2 parts of microencapsulated trace element components; the crude yam powder is prepared by the preparation method of any one of claims 1-5.
  7. 7. The compound low GI yam flour of claim 6, wherein said composite wall material comprises acacia, β -cyclodextrin, yam natural flavor extract and water; The prebiotic component comprises resistant dextrin and inulin, wherein the mass ratio of the resistant dextrin to the inulin is 1:1-2; The natural sweet and flavor component comprises mogroside and konjaku flour, wherein the mass ratio of the mogroside to the konjaku flour is 1:3-5; the microencapsulated trace element component comprises microencapsulated ferric citrate and microencapsulated calcium carbonate, wherein the mass ratio of the microencapsulated ferric citrate to the microencapsulated calcium carbonate is 1:0.8-1.2.
  8. 8. The method for preparing the compound low GI yam flour as claimed in claim 6 or 7, comprising the steps of: 1) Mixing the crude yam powder, the prebiotic component, the natural sweet and flavor component and the microencapsulated trace element component to obtain functional compound powder; 2) Coating the functional compound powder by using a composite wall material to obtain the compound low GI yam powder.
  9. 9. The method according to claim 8, wherein in step 1), the mixing speed of the crude yam powder, the prebiotic component, the natural sweet and flavor component and the microencapsulated trace element component is 15-20 rpm, and the mixing time is 10-15 min.
  10. 10. The preparation method according to claim 9, wherein in the step 2), the air inlet temperature of the coating treatment is 40-50 ℃, the atomization pressure of the coating treatment is 0.2-0.3 MPa, and the spraying rate of the coating treatment is 5-8 mL/min.

Description

High-active-ingredient-retention and targeting-probiotic compound low-GI (gastrointestinal tract) Chinese yam powder and preparation method thereof Technical Field The invention relates to the technical field of foods, in particular to compound low GI (gastrointestinal tract) Chinese yam powder with high active ingredient retention and targeting probiotics and a preparation method thereof. Background There is an increasing demand for healthy diets, and low GI foods continue to increase in interest. The yam is used as a medicinal and edible food material, is rich in functional components such as mucin, yam polysaccharide, dioscin and the like, has the effects of strengthening spleen, nourishing stomach, assisting in regulating blood sugar and the like, and is a high-quality raw material for developing low-GI functional foods. However, fresh yam has high moisture content and has the problems of difficult storage and easy decay. The traditional Chinese medicine powder is prepared by a drying process in the prior art, so that the flavor and nutrition can be reserved, and the storage and transportation are convenient. At present, the yam powder processing and the product have core technology pain points such as serious heat-sensitive component loss, prominent enzymatic browning and oxidation problems, single function, poor palatability, insufficient flavor and component stability and the like. In the prior art, although a single color protection or low-temperature drying improvement is adopted, a full-chain collaborative innovation of pretreatment-drying-compounding-embedding is not formed, four core requirements of high activity retention, low GI (gastrointestinal tract) characteristics, targeted probiotics and stable storage cannot be simultaneously met, and a set of integrated innovation technical scheme needs to be developed. Disclosure of Invention The invention aims to provide a preparation method of crude yam powder, which can obviously improve the retention rate of thermosensitive components, and also provides a compound low-GI yam powder with high active component retention and targeted probiotics, wherein the compound low-GI yam powder is white, has no browning, has good stable storability, and has triple functions of intestinal probiotics, microelement supplementation and low GI diet. In order to achieve the above object, the present invention provides the following technical solutions: The invention provides a preparation method of crude yam powder, which comprises the following steps: (1) Mixing the yam with the composite color protection liquid, and performing ultrasonic treatment at the temperature of 30-40 ℃ to obtain the yam after treatment; (2) Treating the treated yam in a pulsed electric field for 5-10 min to obtain the yam after wall breaking; (3) Drying and pulverizing the wall-broken rhizoma Dioscoreae to obtain crude rhizoma Dioscoreae powder. Preferably, in the step (1), the compound color protection liquid takes water as a solvent and comprises the following components with the final concentration of 0.1% -0.3% of L-cysteine, 0.2% -0.5% of ascorbic acid and 0.3% -0.6% of citric acid; the mass volume ratio of the Chinese yam to the composite color protection liquid is 1 g:3-5 mL. Preferably, in the step (1), the power of the ultrasonic treatment is 200-300W, and the time of the ultrasonic treatment is 15-25 min. Preferably, in the step (2), the electric field strength of the pulsed electric field is 20-30 kV/cm, and the pulse frequency of the pulsed electric field is 50-100 Hz. Preferably, in the step (3), the drying is vacuum microwave drying, the vacuum degree of the drying is 0.08-0.09 MPa, the microwave power of the drying is 400-600W, the temperature of the drying is 50-60 ℃, and the time of the drying is 2-3 hours; The water content of the crude yam powder is 5% -8%, and the particle size of the crude yam powder is 80-100 meshes. The invention also provides a high-active-ingredient-retention and targeting-probiotic compound low-GI yam powder, which comprises a functional compound powder and a composite wall material, wherein the mass ratio of the functional compound powder to the composite wall material is 100:5-8; The functional compound powder comprises, by mass, 70-85 parts of raw yam powder, 10-20 parts of prebiotic components, 3-5 parts of natural sweet and flavor components and 1-2 parts of microencapsulated trace element components; the crude yam powder is prepared by the preparation method. Preferably, the composite wall material comprises acacia, beta-cyclodextrin, yam natural flavor extract and water; The prebiotic component comprises resistant dextrin and inulin, wherein the mass ratio of the resistant dextrin to the inulin is 1:1-2; The natural sweet and flavor component comprises mogroside and konjaku flour, wherein the mass ratio of the mogroside to the konjaku flour is 1:3-5; the microencapsulated trace element component comprises microencapsulated ferric citrate and