High-fiber and low-sugar potato nutritional compound powder and preparation method thereof

Abstract

The present invention provides high-fiber and low-sugar potato nutritional compound powder and a preparation method thereof. A potato starch by-product of potato residues is subjected to a wet method superfine crushing treatment and a preliminary dehydration, starch, proteins, and at least one of any of dry ingredients of polyphenols, food gums, food grade mineral salts, food grade vitamins, etc., are added into the wet materials, the mixture is subjected to a preliminary "backfilling and moisture absorbing", then a drying is conducted to remove water content in the mixed materials, and the high-fiber and low-sugar potato nutritional compound powder is obtained. The backfilling and moisture absorbing can reduce drying energy consumption. Besides, main nutrient contents can be adjusted according to requirements of products and customers at will, the finally adjusted product has nutrient contents comparative to or even more than that of commercially available potato full powder. A processing performance of the potato nutritional compound powder is better than that of the commercially available potato full powder due to the fact that starch at relatively low temperature is almost never gelatinized in a production process. The potato nutritional compound powder can be used for processing of potato staple food and snack food, and can play effects of lowering blood lipids and blood sugar in a long-term consumption.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-fiber, low-sugar potato nutritious compound powder and a preparation method thereof. Background technique [0002] Potato crops refer to a class of terrestrial plants with edible roots and underground stems. There are roots and tubers, and the edible parts contain more starch. They are important sources of food, vegetables, fruits, and feed in my country. An important raw material for starch and wine making. Because of its high and stable yield, as well as the advantages of drought resistance, barren resistance, strong adaptability, and rich nutrition, it has been widely planted in my country and other countries. [0003] In 2015, my country proposed the potato staple food strategy, which brought new opportunities to the potato processing industry. However, it has become a key technical issue to add tubers into the staple food in a large proportion to ...

AI Technical Summary

Problems solved by technology

On the one hand, it has high water content and high water activity, which is easy to breed microorganisms and cause spoilage, and it is difficult to dry and dehydrate, and the drying energy consumption is high, which causes certain troubles for the treatment of potato residues

On the other hand, since the main components of potato residues include starch, dietary fiber, free amino acids, fat and salt, etc., especially the dietary fiber content accounts for 20% to 30% of the dry basis, it is very suitable for the development of high-fiber potato staple food Special powder, but compared with the whole powder, it has a certain loss of nutrients

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