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Resistant starch milk tea solid beverage and preparation method thereof

A technology for resistant starch and solid beverages, applied in the directions of milk preparations, other dairy products, dairy products, etc., can solve problems such as the lack of adverse effects of blood sugar levels, increase nutritional and health care value, realize industrialized production, and inhibit amylase. Effect

Inactive Publication Date: 2020-06-09
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still a lack of comprehensive application of multiple technologies to solve the adverse effects of high starch content in purple sweet potato beverages on blood sugar levels.

Method used

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  • Resistant starch milk tea solid beverage and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of resistant starch milk tea solid beverage, comprising the following steps:

[0025] Step 1: Clean the purple sweet potato, peel and cut into pieces, put it into a blender, add water at a ratio of 1:2 and stir to obtain purple sweet potato pulp;

[0026] Step 2: Add a citric acid solution with a concentration of 1 mol / L to the purple sweet potato pulp prepared in step 1, adjust the pH value of the purple sweet potato pulp to 4, stir well and let it stand for 3 hours. Then, it was treated at a microwave power of 700W for 4 minutes, and left to cool naturally to obtain acidic purple sweet potato pulp. In the starch contained in the acidic purple sweet potato pulp, the content of resistant starch was 22.6%.

[0027] Step 3: Take the acidic purple sweet potato pulp prepared in step 2, add rock tea extract powder (the content of tea polyphenols is 90%) according to the weight percentage of 5%, continue to stir and react for 2 hours, then transfer to a 4...

Embodiment 2

[0031] A preparation method of resistant starch milk tea solid beverage, comprising the following steps:

[0032] Step 1: Clean the purple sweet potato, peel it and cut it into pieces, transfer it to a blender and add water at a material-to-liquid ratio of 1:3 and stir to obtain purple sweet potato pulp;

[0033] Step 2: Add a mixed solution of citric acid and tartaric acid (1:1) at a concentration of 1 mol / L to the purple sweet potato pulp prepared in step 1, adjust the pH value of the purple sweet potato pulp to 4.5, stir well and let it stand for 3 hours. Then, it was processed at a microwave power of 500W for 6 minutes, and left to cool naturally to obtain acidic purple sweet potato pulp. In the starch contained in the acidic purple sweet potato pulp, the content of resistant starch was 23.8%.

[0034] Step 3: Take the acidic purple sweet potato pulp prepared in step 2, add oolong tea extract powder (tea polyphenol content 95%) according to the weight percentage of 3%, con...

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Abstract

The invention discloses a resistant starch milk tea solid beverage and a preparation method thereof. The preparation method includes preparing purple sweet potato slurry; preparing acid purple sweet potato slurry; preparing purple sweet potato-oolong mixed slurry; preparing purple sweet potato-oolong mixed powder; and preparing the resistant starch milk tea solid beverage. Through the utilizationof an organic acid and microwave combined technology to process the purple sweet potato slurry, and under the synergistic effects of tea polyphenols, the digestible starch of purple sweet potatoes canbe promoted to convert into resistant starch, so that the adverse influences of massive digestible starch in traditional starch beverages on blood sugar levels in the body can be overcome, and the proportion of the resistant starch can be increased; and the activity of amylase can be inhibited by adding oolong extract powder, so that the glycemic indexes of the starch beverage can be significantly reduced under synergistic effects. The solid beverage is simple in preparation technology and convenient in storage and carrying, and retains the nutrients and fragrance of the purple sweet potatoesand the oolong, so that the solid beverage can meet the requirements of nutrition and health, and is suitable for the consumers who need to control blood sugar levels to drink.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a resistant starch milk tea solid beverage and a preparation method thereof. Background technique [0002] Purple sweet potato is rich in anthocyanins, dietary fiber, vitamins and minerals, and is especially rich in starch. Fresh purple sweet potatoes can be dried, dehydrated and pulverized to prepare purple sweet potato powder, which can better retain the color and aroma of fresh purple sweet potatoes, and has good solubility. It is suitable as a starch beverage with both nutritional and health effects. However, the main ingredient in purple sweet potato flour is starch, which is decomposed into sugar after entering the digestive system, which is easily absorbed by the body and causes a sudden rise in blood sugar. At the same time, it will cause a rapid secretion of insulin, which will cause insulin to fail to control blood sugar normally in the long run. , ...

Claims

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Application Information

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IPC IPC(8): A23F3/30A23C9/152
CPCA23C9/152A23C2240/15A23F3/30
Inventor 王琦林斌杨道富高慧颖赖呈纯
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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