Preparation technology of sweet potato leaf tablet candy rich in dietary fibers

Abstract

The invention discloses sweet potato leaf tabletted sweets rich in dietary fibers and a preparation process of the sweet potato leaf tabletted sweets. Comprising the following raw materials in parts by weight: 68.6-84.8 parts of sweet potato leaf powder; 10 to 20 parts of a filling agent; 3-7 parts of an adhesive; 1-2 parts of a lubricant; 0.6 to 1.2 parts of a sweetening agent; the sweet potato leaf powder is prepared by performing far infrared drying on vegetable sweet potato leaves and then performing crushing treatment.The prepared tabletted candy has remarkable advantages in the aspects of nutritional value and health efficacy, can resist oxidation, maintain bone health, maintain intestinal health, maintain cardiovascular system health, resist inflammation and resist obesity, and has the advantages of being free of toxic and side effects, free of side effects and the like. The beverage also has the advantages of convenient carrying, unique taste, good stability and the like.

Description

Technical Field

[0001] The invention relates to the technical field of food science, in particular to a sweet potato leaf tablet candy and a preparation method thereof. Background Art

[0002] Sweet potato leaves are a nutritious green vegetable rich in vitamins, minerals and antioxidants. In recent years, with the promotion of a healthy lifestyle, research on sweet potato leaves as functional foods has gradually attracted attention. Functional foods not only provide nutrition, but also improve health and prevent diseases. Therefore, as people pay more attention to healthy eating, functional foods are widely welcomed.

[0003] The preparation of sweet potato leaf candy tablets was developed based on its nutritional value and market demand. Sweet potato leaves are rich in vitamin A, vitamin C, iron, calcium and folic acid, and contain functional active substances such as polyphenols and flavonoids, which have antioxidant properties, help resist free radicals and enhance immunity.

[0004] Sweet potato leaves have a high moisture content, which is not conducive to long-term storage and transportation. After drying and crushing, it is not only helpful for its storage and transportation, but also can enhance its nutritional value and convenience of use. Traditional drying methods include natural drying, hot air drying and microwave drying. The far-infrared drying process adopted by the present invention utilizes infrared radiation to heat the material. Compared with the traditional drying method mentioned above, far-infrared rays have strong penetrating power and can quickly heat the inside of the object, improving the drying efficiency. Due to the uniform distribution of heat, the drying is more consistent, which can avoid the situation where the surface of the material is overheated while the inside is not dry, and can also better retain the nutrients and bioactive substances in food or medicine.

[0005] Compressed candies are easy to carry and simple to eat, which can attract a wide range of consumers. Therefore, with the development of the healthy diet trend, sweet potato leaf compressed candies can enter the market as a new type of healthy snack. The development of sweet potato leaf compressed candies aims to transform the nutritional value of sweet potato leaves into a convenient food form, which not only meets consumers' demand for healthy food, but also enriches the product variety in the market. In-depth research on specific production processes, formula design and marketing strategies will promote the successful launch of this new food. Summary of the invention

[0006] The purpose of the present invention is to provide a sweet potato leaf tablet candy which has good taste, attractive color, unique flavor and rich dietary fiber.

[0007] Technical solution: The present invention provides a method for preparing sweet potato leaf tablet candy, comprising the following steps:

[0008] 1) Wash the sweet potato leaves, remove the rhizomes, and dry them;

[0009] 2) drying the sweet potato leaves at 60° C. for 6 h, crushing them, and passing them through an 80-mesh sieve to obtain sweet potato leaf powder;

[0010] 3) mixing the sweet potato leaf powder, starch, maltodextrin, talcum powder, sucralose and citric acid in a mass fraction of 68.6-84.8:10-20:3-7:1-2:0.6-1.2:0.6-1.2;

[0011] 4) The mixed powder is directly compressed into tablets.

[0012] Beneficial effects: By utilizing the discarded sweet potato leaves, the efficient utilization of resources is achieved, and the economic value of the sweet potato leaves is improved. The present invention adopts a simple method to prepare sweet potato leaf tablet candies with good taste, attractive color, unique flavor and rich dietary fiber. Among them, the present invention performs far-infrared drying of the sweet potato leaves at 60°C, which can effectively retain the nutrients and functional active substances such as polyphenols and flavonoids in the sweet potato leaves themselves, so that the obtained sweet potato leaf tablet candies have the effects of lowering blood pressure and blood lipids, improving human intestinal flora, and reducing weight and fat. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Attached Figure 1 : A schematic diagram of the product of the present invention, which illustrates the final product form of the compressed candy;

[0014] Attached Figure 2 : The α-amylase activity inhibition rate of the present invention, this figure shows the α-amylase activity inhibition rate of different added amounts of tablet candy;

[0015] Attached Figure 3 : Glucose diffusion and dialysis retardation index of the present invention, this figure illustrates the glucose diffusion and dialysis retardation index of compressed candy. DETAILED DESCRIPTION

[0016] Example 1

[0017] The preparation method of the sweet potato leaf pressed candy is as follows: take fresh, undamaged sweet potato leaves, wash them, remove the roots and stems; place the washed sweet potato leaves evenly on a drying basket or tray to avoid overlapping or stacking to ensure that each leaf can be evenly dried, and far-infrared drying at 60°C for 6 hours; cool the dried sweet potato leaves at room temperature to avoid direct packaging under hot conditions to prevent mildew due to condensation; evenly place the dried sweet potato leaf pieces into the cup of a food processor or blender to avoid overfilling, leave space to ensure effective mixing, and crush for 3-5 minutes; evenly pour the crushed sweet potato leaf powder into a sieve, and the larger particles remaining on the sieve can be repeatedly processed and placed in a crushing device for re-crushing. Repeat the above sieving process to ensure that all coarse particles are removed to obtain uniform sweet potato leaf powder; mix the sweet potato leaf powder and starch, maltodextrin, talcum powder, sucralose, and citric acid in a mass fraction of 71.47:17.81:7:2:0.6:1.12; press the mixture into tablets at an ambient temperature of 22° C., a relative humidity of 50%, and a pressure of 25 MPa to obtain a tablet rich in dietary fiber with a tablet weight of 0.5 g.

[0018] Example 2

[0019] The preparation method of the sweet potato leaf pressed candy is as follows: take fresh, undamaged sweet potato leaves, wash them, remove the roots and stems; place the washed sweet potato leaves evenly on a drying basket or tray to avoid overlapping or stacking to ensure that each leaf can be evenly dried, and far-infrared drying at 60°C for 6 hours; cool the dried sweet potato leaves at room temperature to avoid direct packaging under hot conditions to prevent mildew due to condensation; evenly place the dried sweet potato leaf pieces into the cup of a food processor or blender to avoid overfilling, leave space to ensure effective mixing, and crush for 3-5 minutes; evenly pour the crushed sweet potato leaf powder into a sieve, and the larger particles remaining on the sieve can be repeatedly processed and placed in a crushing device for re-crushing. Repeat the above sieving process to ensure that all coarse particles are removed to obtain uniform sweet potato leaf powder; mix the sweet potato leaf powder and starch, maltodextrin, talcum powder, sucralose, and citric acid in a mass fraction of 83.26:10:3.41:1.53:1.2:0.6; press the mixture into tablets at an ambient temperature of 22° C., a relative humidity of 50%, and a pressure of 25 MPa to obtain a tablet rich in dietary fiber with a tablet weight of 0.5 g.

[0020] Example 3

[0021] The preparation method of the sweet potato leaf pressed candy is as follows: take fresh, undamaged sweet potato leaves, wash them, remove the roots and stems; place the washed sweet potato leaves evenly on a drying basket or tray to avoid overlapping or stacking to ensure that each leaf can be evenly dried, and far-infrared drying at 60°C for 6 hours; cool the dried sweet potato leaves at room temperature to avoid direct packaging under hot conditions to prevent mildew due to condensation; evenly place the dried sweet potato leaf pieces into the cup of a food processor or blender to avoid overfilling, leave space to ensure effective mixing, and crush for 3-5 minutes; evenly pour the crushed sweet potato leaf powder into a sieve, and the larger particles remaining on the sieve can be repeatedly processed and placed in a crushing device for re-crushing. Repeat the above sieving process to ensure that all coarse particles are removed to obtain uniform sweet potato leaf powder; mix the sweet potato leaf powder and starch, maltodextrin, talcum powder, sucralose, and citric acid in a mass fraction of 77.56:13.91:5.41:1:1.2:0.92; press the mixture into tablets at an ambient temperature of 22° C., a relative humidity of 50%, and a pressure of 25 MPa to obtain a tablet rich in dietary fiber with a tablet weight of 0.5 g.

[0022] Example 4

[0023] The preparation method of the sweet potato leaf pressed candy is as follows: take fresh, undamaged sweet potato leaves, wash them, remove the roots and stems; place the washed sweet potato leaves evenly on a drying basket or tray to avoid overlapping or stacking to ensure that each leaf can be evenly dried, and far-infrared drying at 60°C for 6 hours; cool the dried sweet potato leaves at room temperature to avoid direct packaging under hot conditions to prevent mildew due to condensation; evenly place the dried sweet potato leaf pieces into the cup of a food processor or blender to avoid overfilling, leave space to ensure effective mixing, and crush for 3-5 minutes; evenly pour the crushed sweet potato leaf powder into a sieve, and the larger particles remaining on the sieve can be repeatedly processed and placed in a crushing device for re-crushing. Repeat the above sieving process to ensure that all coarse particles are removed to obtain uniform sweet potato leaf powder; mix the sweet potato leaf powder and starch, maltodextrin, talcum powder, sucralose, and citric acid in a mass fraction of 76.52:14.98:1.48:0.92:1.2; press the mixture into tablets at an ambient temperature of 22° C., a relative humidity of 50%, and a pressure of 25 MPa to obtain a tablet rich in dietary fiber with a tablet weight of 0.5 g.

[0024] Example 5

[0025] The preparation method of the sweet potato leaf pressed candy is as follows: take fresh, undamaged sweet potato leaves, wash them, remove the roots and stems; place the washed sweet potato leaves evenly on a drying basket or tray to avoid overlapping or stacking to ensure that each leaf can be evenly dried, and far-infrared drying at 60°C for 6 hours; cool the dried sweet potato leaves at room temperature to avoid direct packaging under hot conditions to prevent mildew due to condensation; evenly place the dried sweet potato leaf pieces into the cup of a food processor or blender to avoid overfilling, leave space to ensure effective mixing, and crush for 3-5 minutes; evenly pour the crushed sweet potato leaf powder into a sieve, and the larger particles remaining on the sieve can be repeatedly processed and placed in a crushing device for re-crushing. Repeat the above sieving process to ensure that all coarse particles are removed to obtain uniform sweet potato leaf powder; mix the sweet potato leaf powder and starch, maltodextrin, talcum powder, sucralose, and citric acid in a mass fraction of 71.33:20:5.37:1.65:0.89:0.76; press the mixture into tablets at an ambient temperature of 22° C., a relative humidity of 50%, and a pressure of 25 MPa to obtain a tablet rich in dietary fiber with a tablet weight of 0.5 g.

[0026] The present invention is implemented in 31 groups in total, and only 5 groups of preferred embodiments are listed.

[0027] Example 6

[0028] The sensory evaluation was conducted in the Food Nutrition and Chemistry Laboratory. The evaluation team consisted of 10 sensory evaluators aged 20-30 years old, including 5 male members and 5 female members. Before the sensory evaluation, the evaluation team was properly trained according to the purpose of the sensory evaluation experiment, the requirements and standards of the sensory evaluation. When conducting the sensory evaluation, the samples prepared in Examples 1 to 5 were randomly numbered so that the evaluation team members could conduct independent and objective evaluations of the samples prepared in Examples 1 to 5. During the evaluation process, a period of time was separated between different samples, and clean water was used to rinse the mouth. The sensory evaluation was conducted using the fuzzy mathematical evaluation method.

[0029] Determine the factor set F and comment set E: product color (U1), shape (U2), texture (U3), taste and flavor (U4) are used as evaluation factors, factor set U = {U1, U2, U3, U4}; evaluation levels are excellent V1 (85), good V2 (75), medium V3 (65), poor V4 (55), evaluation comment set V = {V1, V2, V3, V4}; take Group 1 as an example.

[0030] Table 1 Evaluation table of compressed candy (number of evaluators in the table)

[0031]

[0032] Construct the membership matrix R: determine the evaluation weight set of compressed candies, establish a fuzzy relationship from U to V for each factor, that is, R = (rij), and process the evaluation of different indicators of compressed candies with different formulas. R is the evaluation matrix.

[0033] Tablet candy membership matrix (fill in the table with the ratio of the number of reviewers to the total number of people)

[0034]

[0035] Determine the weight vector W of the factor set F ={X 1 , X 2 , X 3 , X 4}(AHP method for weight allocation), the weight vector W of the comment set E ={0.15, 0.20, 0.15, 0.50};

[0036] Use the weighted average type M(∧, +) operator;

[0037] After calculation, the membership degree is normalized to {0.388, 0.367, 0.204, 0.041}

[0038] Calculate the comprehensive rating vector (comprehensive membership vector) S = WFR

[0039] Calculate the comprehensive evaluation value (comprehensive score) μ: 73.816

[0040] Finally, it was calculated that the comprehensive score of Group 17 was the highest.

[0041] Table 2D-Optimal mixture design and comprehensive evaluation scores

[0042]

[0043] Example 7: Adsorption Test of Compressed Candy

[0044] Taking the best implementation process formula as an example, the water holding capacity, oil holding capacity, cholesterol adsorption capacity and glucose adsorption capacity of compressed candy were determined.

[0045] Table 3 Adsorption results of compressed candy

[0046]

[0047]

[0048] The test results in Table 3 show that the compressed candy has good adsorption capacity. This is because sweet potato leaves are rich in dietary fiber and polysaccharides, which can form a network structure during the compression process to help retain water and oil. Certain components in sweet potato leaves, such as polyphenols and dietary fiber, can combine with cholesterol and glucose in the intestine, thereby improving its cholesterol adsorption and glucose adsorption capacity.

[0049] Example 8 Tablet Candy α-Amylase Activity Inhibition Rate

[0050] Take 5 test tubes, add 0.4mL of α-amylase solution (0.4mg / mL), add 2mg, 4mg, 6mg, 8mg, 10mg of sample solution, mix, react at 37℃ for 10min, add 0.3mL of starch solution (2%, w / v), mix, react at 37℃ for 30min, finally add 2.0mL of DNS reagent to terminate the experiment, and react at 100℃ for 5min. Measure the absorbance at λ=540nm, use acarbose (0.01, 0.02, 0.04, 0.08, 0.16mg / mL) instead of sample as positive control, other steps remain unchanged, and calculate the inhibition rate according to formula (4-2).

[0051] α-amylase inhibition rate / % = 〔1-(A 1 -A 2 ) / (A 3 -A 4 )〕×100%

[0052] A1: α-amylase + sample solution + starch solution + DNS reagent

[0053] A2: sample solution + starch solution + DNS reagent

[0054] A3: α-amylase + starch solution + DNS reagent

[0055] A4: α-amylase + sample solution + DNS reagent

[0056] The results of the α-amylase activity inhibition test are as follows Figure 2 As shown in the figure, the inhibition rate of α-amylase activity in the compressed candy is relatively high, and when the sample addition amount is 4 mg, the inhibition rate is as high as 62%. The inhibition rate of α-amylase activity is mainly related to the bioactive components such as polyphenolic compounds and dietary fiber in sweet potato leaves. Polyphenolic substances can bind to the enzyme, change its conformation, and inhibit its enzyme activity.

[0057] Example 9 Compressed Candy Glucose Diffusion and Dialysis Retardation Index

[0058] The sample to be tested was fully washed with anhydrous ethanol to remove small molecule sugars, and then placed in a 45℃ constant temperature drying oven for 2 hours to completely evaporate the ethanol. Accurately weigh 50 mg of sugar-free sample, add 5 mL of 2 mg / mL glucose solution, stir for 4 hours, put it in a 12000MWCO dialysis bag and dialyze for 150 minutes. 0.4 mL of dialysate was drawn every 10 minutes for the first 30 minutes, and 0.4 mL of dialysate was drawn every 30 minutes for the next 120 minutes. The glucose content in the dialysate was determined by the phenol-sulfuric acid method. At the same time, a blank control was used without adding a sample (containing only 10 mL of 150 mmol / L glucose solution).

[0059] The change curve of dialysate glucose content over time is as follows Figure 3 As shown in the study, compressed candies can slow down the release of glucose, which may be because sweet potato leaves are rich in dietary fiber, which can form a gelatinous substance in the digestive system, delaying the release and absorption of glucose. This effect can slow down the diffusion rate of glucose, thereby reducing the rapid fluctuations in blood sugar levels. Polyphenols and other antioxidants may have an effect on the absorption and diffusion of sugars, and these ingredients may slow down the release of glucose by inhibiting the activity of certain digestive enzymes.

[0060] The present invention describes the above-mentioned embodiments, but the embodiments of the present invention are not limited to the above-mentioned specific implementation methods. The above-mentioned specific implementation methods are merely illustrative and not restrictive. Ordinary technicians in this field can also make many forms under the guidance of this embodiment, all of which belong to the protection scope of the present invention.

Claims

1. A method for preparing sweet potato leaf tablet candy, characterized in that: The method comprises the following steps: 1) Wash the sweet potato leaves for vegetables and perform far-infrared drying; 2) Crush and sieve the sweet potato leaves obtained by the pretreatment in step 1). 3) The edible sweet potato leaf powder obtained in step 2) is mixed with other auxiliary materials and tableted, including the following components by mass fraction: Sweet potato leaf powder: 68.6-84.8 parts; filler: 10-20 parts; binder: 3-7 parts; lubricant: 1-2 parts; sweetener: 0.6-1.2 parts; acidulant: 0.6-1.2 parts.

2. The method for making the sweet potato leaf pressed candy according to claim 1, characterized in that: In step 1), the drying method adopted is far-infrared drying for 6 hours, and the drying temperature is 60°C.

3. The method for making the sweet potato leaf pressed candy according to claim 1, characterized in that: After the sweet potato leaves are dried, in step 2), they are sieved through an 80-mesh sieve.

4. The method for making the sweet potato leaf pressed candy according to claim 1, characterized in that: In step 3), the filler is starch.

5. The method for making the sweet potato leaf pressed candy according to claim 1, characterized in that: In step 3), the binder is maltodextrin.

6. The method for making the sweet potato leaf pressed candy according to claim 1, characterized in that: In step 3), the lubricant is talcum powder.

7. The method for making the sweet potato leaf pressed candy according to claim 1, characterized in that: In step 3), the sweetener is sucralose.

8. The method for making the sweet potato leaf pressed candy according to claim 1, characterized in that: In step 3), the acidulant is citric acid.

9. A method for preparing the compressed candy for moistening the intestines, promoting bowel movements and reducing weight according to any one of claims 1 to 8, characterized in that: The following steps are involved: Step 1), mixing sweet potato leaf powder, a binder, a filler, a lubricant, and a flavoring agent uniformly to obtain a mixture; Step 2), compressing the mixture into tablets to obtain a compressed candy rich in dietary fiber.

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