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CN-121970875-A - Functional color potato meal replacement powder and preparation method thereof

CN121970875ACN 121970875 ACN121970875 ACN 121970875ACN-121970875-A

Abstract

The invention relates to the technical field of food processing, and particularly discloses functional color potato meal replacement powder and a preparation method thereof, wherein the meal replacement powder comprises, by mass, 100% of color potato powder 30-40%, 15-25% of prebiotics, 20-30% of protein combinations, 3-8% of natural flavor substances, 1-5% of natural sweeteners and 1-2% of sodium carboxymethylcellulose. The invention takes fresh color potato as raw material, prepares the color potato cooked powder through a plurality of procedures, greatly retains antioxidant polyphenol substances in the color potato during the preparation process, solves layering phenomenon of the color potato powder after brewing by improving the brewing property of the powder, obtains color potato meal replacement powder which is easy to brew, balanced in nutrition and strong in satiety, is suitable for various people to eat by adding natural substances to adjust taste and nutrition and does not add any artificial synthetic pigment or additive, and enriches the variety of color potato food.

Inventors

  • WANG DONGDONG
  • CHEN QIN
  • LI BO
  • ZHANG LING
  • Nie Tengkun

Assignees

  • 江苏碧云天农林科技有限公司
  • 杨凌华勤薯业科技发展有限公司

Dates

Publication Date
20260505
Application Date
20260312

Claims (10)

  1. 1. A functional color potato meal replacement powder is characterized by comprising, by mass, 100% of color potato powder 30-40%, prebiotics 15-25%, protein composition 20-30%, natural flavor substances 3-8%, natural sweetener 1-5% and sodium carboxymethylcellulose 1-2%.
  2. 2. The functional colored potato meal replacement powder of claim 1 wherein the colored potato powder is processed by the steps of: 1) Selecting fresh, pest-free, ungerminated and rotten colored potatoes; 2) Cleaning, namely cleaning the surface of the colored potato, and removing surface sediment, impurities and surface attachments; 3) Peeling, namely peeling off the outer skin of the color potatoes; 4) Slicing, namely slicing the peeled color potatoes, spraying and flushing with clear water in the slicing process, and removing starch attached to the slices; 5) Color protection, namely placing the slices into a D-sodium erythorbate solution for 5-10min; 6) Curing, namely curing the color potato chips subjected to color protection treatment by steam and naturally cooling; 7) Drying, namely vacuum freeze-drying the cured color potato slices; 8) Crushing and sieving, namely crushing the completely dried color potato slices, cooling the color potato slices by using liquid nitrogen in the crushing process, and sieving to obtain the color potato powder for later use.
  3. 3. The functional color potato meal replacement powder of claim 2 wherein in step 4) the slice thickness is 1-2mm.
  4. 4. The functional color potato meal replacement powder of claim 2 wherein in step 5) the concentration of the sodium D-isoascorbate solution is from 0.1% to 0.3%.
  5. 5. Functional color potato meal replacement powder according to claim 2, characterized in that in step 6) the time of steam curing is 20-30min.
  6. 6. The functional colored potato meal replacement powder of claim 1 wherein the prebiotic comprises inulin and galacto-oligosaccharides in a mass ratio of 1 (2-3).
  7. 7. The functional color potato meal replacement powder of claim 1 wherein the protein combination comprises skim milk powder, whey protein powder, and pea protein powder.
  8. 8. The functional color potato meal replacement powder according to claim 7, wherein the mass ratio of the skim milk powder, the whey protein powder and the pea protein powder is 1 (0.2-0.6): 0.1-0.5.
  9. 9. The functional color potato meal replacement powder of claim 1, wherein the natural sweetener is any one of stevioside, mogroside, glycyrrhizin, xylitol.
  10. 10. The functional color potato meal replacement powder of claim 1, wherein the natural flavor is any one of black sesame powder, red date powder, and freeze-dried fruit powder.

Description

Functional color potato meal replacement powder and preparation method thereof Technical Field The invention belongs to the field of food processing, and particularly relates to functional color potato meal replacement powder and a preparation method thereof. Background In recent years, with the rising health consciousness and the rising life rhythm, meal replacement has evolved from popular fitness supplements to important categories in the mass consumer market. Up to now, the meal replacement field has broken through the functional positioning of traditional "substitute food", is forward "optimizing nutrition" transformation, and based on the upgrading requirement of meal replacement products, some functional food materials are taken into consideration. The colored potatoes are used as the results of natural breeding or hybridization cultivation, and have the potential of super food by natural phytochemicals such as anthocyanin, carotenoid and the like which are rich in potato pulp on the basis of retaining high-quality carbohydrate, vitamin C, potassium and dietary fiber of common potatoes. Patent CN 108740646B discloses a colorful potato beverage with an antioxidant function and a preparation method thereof, solves the problems of brown stain, unstable beverage system and special flavor of the color potato beverage in the processing process, and largely retains antioxidant anthocyanin in potatoes, however, various food additives (such as citric acid, EDTA-2Na, ascorbic acid, xanthan gum, propylene glycol alginate, sodium carboxymethyl cellulose, CMC, beta-cyclodextrin and the like) are added in the preparation process of the beverage, and the beverage does not accord with the pursuit of modern people on healthy foods. Patent CN 106879897B discloses a colorful potato bubble water and a preparation method thereof, which solve the defects of poor appearance, poor taste, high content of solanine and poor storage resistance of potato raw juice, effectively utilize the nutritional ingredients in the potato raw juice and reduce the content of the solanine, but the consumption of 500-600 g of sucrose per batch does not accord with the low-sugar health trend, limits the drinking of special crowds such as diabetics and the like, and only depends on the acidic environment and alcohol bacteriostasis generated by fermentation, does not undergo pasteurization or sterilization treatment, and has insufficient food safety guarantee. In order to further promote the development of color potato foods, the invention provides a color potato meal replacement food which meets the dual requirements of the market on natural and nutritional meal replacement foods on the basis of enriching the development types of the color potato foods. Disclosure of Invention In order to overcome the defects in the prior art, the invention takes fresh color potatoes as raw materials, prepares the color potato cooked powder through a plurality of procedures, greatly reserves antioxidant polyphenol substances in the color potatoes in the preparation process, solves the layering phenomenon of the color potato powder after brewing by improving the brewing property of the powder on the basis, obtains the color potato meal replacement powder which is easy to brew, balanced in nutrition and strong in satiety of products and is suitable for various people by adding natural substances to adjust the mouthfeel and nutrition without adding any artificial synthetic pigment or additive, and enriches the variety of color potato foods. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: The invention provides functional color potato meal replacement powder, which comprises, by mass, 100% of color potato powder 30-40%, prebiotics 15-25%, protein composition 20-30%, natural flavor substances 3-8%, natural sweetener 1-5% and sodium carboxymethylcellulose 1-2%. In some embodiments, the processing steps of the colored potato flour are as follows: 1) Selecting fresh, pest-free, ungerminated and rotten colored potatoes; 2) Cleaning, namely cleaning the surface of the colored potato, and removing surface sediment, impurities and surface attachments; 3) Peeling, namely peeling off the outer skin of the color potatoes; 4) Slicing, namely slicing the peeled color potatoes, spraying and flushing with clear water in the slicing process, and removing starch attached to the slices; 5) Color protection, namely placing the slices into a D-sodium erythorbate solution for 5-10min; 6) Curing, namely curing the color potato chips subjected to color protection treatment by steam and naturally cooling; 7) Drying, namely vacuum freeze-drying the cured color potato slices; 8) Crushing and sieving, namely crushing the completely dried color potato slices, cooling the color potato slices by using liquid nitrogen in the crushing process, and sieving to obtain the color potato powder for later use. In some embodiments, in step 4), the slice t