A kind of jicama dietary fiber powder with prebiotic function and preparation method thereof

Abstract

The invention discloses yam bean dietary fiber powder with a prebiotic function and a preparation method thereof.The yam bean powder is prepared by taking fresh yam bean tuberous roots as raw materials through the steps of cleaning, peeling, slicing, color protecting, first-time grinding, freezing grinding, limited enzymolysis performing and drum drying, crosslinking adsorbing, complexing, secondary grinding, mixing, extrusion granulating, sieving and packaging, the prepared yam bean powder retains all dietary fibers of the yam beans and the original flavor of the yam beans, contains high-resistance starch and has the instant solubility and the prebiotic function.According to the yam bean dietary fiber powder with the prebiotic function and the preparation method thereof, embedding crosslinking, complexing, enzymatic debranching treating and drum drying are combined to be applied to the production process of the yam bean dietary fiber powder, the dissolving ability of the yam bean powder can be effectively improved, the fluidity and solubility are improved, the content of the resistance starch in the product is increased, and the significant effects on regulating the intestinal microecological balance and improving the gastrointestinal function are achieved; in addition, powder granules produced through extrusion granulating are uniform in granule size, loosened and porous and can be swelled and gelatinized in a short time, and therefore the good instant solubility and wet permeability are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a jicama dietary fiber powder with prebiotic function and a preparation method thereof. Background technique [0002] Yam potato, also known as Yam Yam, is the underground tuber of the leguminous family Yam Yam. It is native to tropical America and is cultivated in various provinces in southern China, especially in Guizhou, Sichuan, Fujian, Guangdong, Guangxi and other places. Jicama root is rich in protein, carbohydrates, vitamins and minerals. According to the measurement, every 100g of the edible part of jicama root contains 81-88g of water and 7.6-11.9g of carbohydrates, of which starch and dietary fiber occupy a large proportion. The flesh of jicama root is white, tender and crisp, sweet and juicy. It can be eaten raw or cooked. It has the effect of cooling and removing heat. It can also be processed into jicama juice, jicama powder and other products. ...

AI Technical Summary

Problems solved by technology

The patent "A Processing Method of Pure Natural Bean and Potato Starch" (Patent No.: 201410165052.4) reports a process of making bean and potato starch through cleaning, peeling, crushing, juicing or beating, centrifuging, rinsing, and drying. The processing method, in which the amylose content is 21.92%, also belongs to the production method of pure starch, but its disadvantage is that it is difficult to retain the flavor of the original jicama, and the above method does not evaluate the dissolution effect of the prepared powder

In addition, there are few related reports about instant jicama powder

The jicama flour produced by the traditional method is generally lumpy or powdery, has the disadvantages of uneven organization, easy moisture absorption, agglomeration and difficult storage, poor solubility, easy browning, and inconvenient preparation.

Images