Potato cake capable of assisting in reducing blood sugar and preparation method of potato cake

Abstract

The invention discloses a potato cake assisting in reducing blood sugar and a preparation method thereof, and relates to the technical field of food processing. The potato noodles are prepared from the following raw materials in parts by weight: 50-80 parts of raw whole potato flour, 10-20 parts of tartary buckwheat flour, 5-10 parts of mulberry leaf powder, 5-10 parts of radix puerariae powder, 5-10 parts of fructo-oligosaccharide, 2-5 parts of low-sugar-tolerant yeast, 20-40 parts of drinking water and 10-20 parts of highland barley flour. The resistant starch content of the potato raw whole flour is greater than or equal to 12%. The raw potato whole flour and the highland barley flour are used as main raw materials, and are matched with food materials with an auxiliary blood sugar reducing function, such as the tartary buckwheat flour, the mulberry leaf powder and the radix puerariae powder, so that the food is rich in taste, relatively low in blood sugar generation index and suitable for diabetics to eat, and meanwhile, through the steps of mixing, stirring, fermenting, forming, baking and the like, the food is prepared. The potato pastry with stable quality and assisting in reducing blood sugar can be prepared, in the fermentation process, the effect of yeast can make dough more fluffy, and the taste of the pastry is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically relates to an auxiliary hypoglycemic potato cake and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and the change of diet structure, the incidence of diabetes has been increasing year by year. Diabetic patients need to strictly control their diet, especially the intake of carbohydrates. Potatoes are a nutritious ingredient, rich in dietary fiber, vitamins and minerals, but their starch content is relatively high. Traditional potato cakes often have a high glycemic index and are not suitable for diabetic patients to eat.

[0003] Therefore, an auxiliary hypoglycemic potato cake and a preparation method thereof are proposed. Summary of the Invention

[0004] The purpose of the present invention is to provide an auxiliary hypoglycemic potato cake and a preparation method thereof to solve the problems raised in the above background art.

[0005] To achieve the above purpose, the present invention provides the following technical solution: An auxiliary hypoglycemic potato cake is made from the following raw materials in parts by weight:

[0006] 50 - 80 parts of raw potato whole powder, 10 - 20 parts of tartary buckwheat powder, 5 - 10 parts of mulberry leaf powder, 5 - 10 parts of kudzu root powder, 5 - 10 parts of fructooligosaccharide, 2 - 5 parts of low-sugar-resistant yeast, 20 - 40 parts of drinking water, and 10 - 20 parts of highland barley powder;

[0007] The weight ratio of the tartary buckwheat powder to the highland barley powder is 1:1 - 2:1. The highland barley powder is obtained by low-temperature ripening of highland barley varieties, the ripening temperature ≤ 60°C, and the retention rate of β-glucan ≥ 90%.

[0008] Preferably, the raw potato whole powder is obtained by peeling fresh potatoes, followed by crushing and drying processes. Its starch gelatinization temperature ≥ 65°C, the swelling degree ≤ 1.8 mL / g, and the resistant starch content of the raw potato whole powder ≥ 12%.

[0009] The rutin content in the tartary buckwheat powder ≥ 0.8%, the β-glucan content in the highland barley powder ≥ 5%, and the soluble dietary fiber content ≥ 12 g / 100 g of raw materials after the two are compounded.

[0010] Preferably, the 1-deoxynojirimycin (DNJ) content in the mulberry leaf powder ≥ 0.2%, the puerarin content in the kudzu root powder ≥ 2.5%, and the two work together to form an α-glucosidase inhibitory composition with an inhibition rate ≥ 40%;

[0011] The fructooligosaccharide is fructo-oligosaccharide with a degree of polymerization of 2-7, and the addition amount accounts for 3%-6% of the total weight of the raw materials, which can promote the proliferation rate of intestinal Bifidobacterium ≥ 30% and is not decomposed by salivary amylase.

[0012] A preparation method of a potato pastry for assisting in reducing blood sugar includes the following steps:

[0013] Pass the raw potato flour and highland barley flour through an 80-mesh sieve, and pass the tartary buckwheat flour, mulberry leaf powder, and kudzu root powder through a 100-mesh sieve;

[0014] Mix the raw materials with fructooligosaccharide, yeast, and drinking water, and stir at 25-30 °C at 120-150 rpm for 6-10 minutes to form a dough with a moisture content of 55%-60%;

[0015] Ferment the dough at 30-35 °C and a humidity of 75%-85% for 1.5-2 hours until the dough volume expands by 1.8-2.2 times;

[0016] Knead and exhaust the fermented dough and then shape it, put it into an oven, and bake at 185-195 °C for 20-25 minutes to obtain the pastry.

[0017] Preferably, the yeast is a low-sugar-tolerant high-activity dry yeast, and the viable bacteria count ≥ 2.0×10 9 CFU / g, the carbon dioxide generated during fermentation makes the dough porosity ≥ 40%, and the pastry density ≤ 0.75 g / cm³.

[0018] Preferably, during the fermentation process, the temperature fluctuation is controlled within ±0.5 °C and the humidity fluctuation is controlled within ±5% through a PID temperature control system to ensure that the yeast activity retention rate ≥ 90%.

[0019] Preferably, the weight ratio of tartary buckwheat flour + highland barley flour to mulberry leaf powder + kudzu root powder in the raw materials is 2-3:1, and this ratio makes the total flavonoid content in the pastry ≥ 180 mg / 100 g and the polyphenol content ≥ 150 mg / 100 g.

[0020] Preferably, during the baking process, the central temperature of the pastry is monitored in real time by infrared temperature measurement technology. When the central temperature reaches 95-100 °C, it is maintained for 5-8 minutes to ensure that the starch gelatinization degree ≥ 95% and the active ingredient loss rate ≤ 15%.

[0021] Preferably, the preparation of the raw potato flour adopts steam explosion pretreatment technology, and is treated at a pressure of 0.8-1.2 MPa for 30-60 seconds to make the potato cell breakage rate ≥ 85% and the resistant starch conversion rate increase by 20%.

[0022] Preferably, the tartary buckwheat powder is prepared by a low-temperature ripening process, with a ripening temperature ≤ 60°C and a time of 10 - 15 minutes, ensuring that the rutin retention rate ≥ 90% and avoiding the destruction of active ingredients by high temperature.

[0023] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0024] The auxiliary hypoglycemic potato pastry and its preparation method, by using raw potato whole powder and highland barley powder as the main raw materials, and matching with tartary buckwheat powder, mulberry leaf powder and kudzu root powder and other ingredients with auxiliary hypoglycemic functions, not only has a rich taste, but also has a low glycemic index, which is suitable for diabetic patients. At the same time, through steps such as mixing and stirring, fermentation, shaping and baking, an auxiliary hypoglycemic potato pastry with stable quality can be prepared. During the fermentation process, the action of yeast can make the dough more fluffy and improve the taste of the pastry.

[0025] At the same time, by adding fructooligosaccharide, it can promote the growth of beneficial intestinal bacteria, regulate the intestinal flora, and at the same time has a low sweetness and calorie content, will not cause a sharp fluctuation in blood sugar, and the mulberry leaf powder and kudzu root powder added contain a variety of active ingredients, having hypoglycemic, hypolipidemic and antioxidant functions, which can further enhance the auxiliary hypoglycemic function of the pastry. Specific embodiments

[0026] Example 1:

[0027] An auxiliary hypoglycemic potato pastry, comprising the following raw materials in parts by weight: 50 parts of raw potato whole powder, 10 parts of tartary buckwheat powder, 5 parts of mulberry leaf powder, 5 parts of kudzu root powder, 5 parts of fructooligosaccharide, 2 parts of yeast, 20 parts of water, and 10 parts of highland barley powder;

[0028] The preparation method is as follows:

[0029] Convey fresh potatoes to a vibrating cleaning sieve to remove impurities such as soil and weeds attached to the surface, and then enter a stone-removing machine to remove hard foreign objects such as stones using the specific gravity screening principle to ensure purity;

[0030] Wash the potatoes with circulating clean water through a drum washing machine to remove residual impurities, and control the washing time within 3 - 5 minutes;

[0031] Grind and crush the peeled potatoes, and convey the crushed slurry to a screw press dehydrator. Through gradually increasing screw pressure, reduce the water content of the dehydrated potato cake to 40 - 50%;

[0032] Send the dehydrated cake into a pressure device and process it at a pressure of 1.0 - 1.5 Mpa and a temperature of 110 - 130°C for 10 - 15 minutes to promote starch gelatinization and partial conversion into resistant starch, and improve the resistant starch content;

[0033] Using far-infrared radiation drying, the surface temperature of the material is rapidly increased to 60 - 70 °C to quickly evaporate the surface moisture, and then transferred to a hot air drying system. It is dried at a temperature of 40 - 50 °C until the water content ≤ 18%. This combined drying method can effectively retain the nutrients and active substances in potatoes;

[0034] The dried potato powder is screened through a vibrating sieve with a screening mesh size of 80 - 100 meshes to remove coarse particles and lumps, obtaining potato raw whole powder with uniform particle size. Its resistant starch content ≥ 12% and particle size ≤ 100 pu.

[0035] Sieve the tartary buckwheat powder, mulberry leaf powder, kudzu root powder, and highland barley powder to remove impurities for later use;

[0036] Put the potato raw whole powder, highland barley powder, tartary buckwheat powder, mulberry leaf powder, kudzu root powder, oligofructose, yeast, and water into a blender and stir evenly to obtain dough;

[0037] Put the dough into a fermentation box and ferment for 1 hour at a temperature of 30 °C and a humidity of 70% until the volume of the dough expands to about twice its original size;

[0038] Take out the fermented dough, knead it evenly to exhaust the air, and then make it into round pastries;

[0039] Put the shaped pastries into an oven and bake for 20 minutes at a temperature of 180 °C until the surface is golden brown.

[0040] Example 2:

[0041] An auxiliary blood sugar-lowering potato pastry, comprising the following raw materials in parts by weight: 65 parts of potato raw whole powder, 15 parts of tartary buckwheat powder, 7.5 parts of mulberry leaf powder, 7.5 parts of kudzu root powder, 7.5 parts of oligofructose, 3.5 parts of yeast, 30 parts of water, and 15 parts of highland barley powder;

[0042] The preparation method is as follows:

[0043] Transport fresh potatoes to a vibrating cleaning sieve to remove impurities such as soil and weeds attached to the surface, and then enter a stone remover to remove hard foreign objects such as stones using the principle of specific gravity screening to ensure purity;

[0044] Through a drum-type washing machine, rinse the potatoes with circulating clean water to remove residual impurities, and control the washing time within 3 - 5 minutes;

[0045] Grind and crush the peeled potatoes, and transport the crushed slurry to a screw press dehydrator. Through gradually increasing screw pressure, reduce the water content of the dehydrated potato cake to 40 - 50%;

[0046] Feed the dehydrated filter cake into a pressure device and process it at a pressure of 1.0 - 1.5 Mpa and a temperature of 110 - 130 °C for 10 - 15 minutes to promote starch gelatinization and partial conversion into resistant starch, thereby increasing the resistant starch content;

[0047] Use far-infrared radiation drying to rapidly increase the surface temperature of the material to 60 - 70 °C, quickly evaporate the surface moisture, and then transfer it to a hot air drying system. Dry it at a temperature of 40 - 50 °C until the water content ≤ 18%. This combined drying method can effectively retain the nutritional components and active substances in potatoes;

[0048] Screen the dried potato powder through a vibrating sieve with a screening mesh size of 80 - 100 meshes to remove coarse particles and lumps, obtaining potato raw whole powder with uniform particle size. Its resistant starch content ≥ 12% and particle size ≤ 100 pu.

[0049] Sieve tartary buckwheat powder, mulberry leaf powder, kudzu root powder, and hulless barley powder to remove impurities for later use;

[0050] Put potato raw whole powder, hulless barley powder, tartary buckwheat powder, mulberry leaf powder, kudzu root powder, oligofructose, yeast, and water into a blender and stir evenly to obtain dough;

[0051] Put the dough into a fermentation box and ferment it for 1.5 hours at a temperature of 32.5 °C and a humidity of 75% until the dough volume expands to about twice its original size;

[0052] Take out the fermented dough, knead it evenly to exhaust the air, and then make it into square pastries;

[0053] Put the shaped pastries into an oven and bake them at a temperature of 190 °C for 25 minutes until the surface turns golden brown.

[0054] Example 3:

[0055] An auxiliary blood sugar-lowering potato pastry, comprising the following raw materials in parts by weight: 80 parts of potato raw whole powder, 20 parts of tartary buckwheat powder, 10 parts of mulberry leaf powder, 10 parts of kudzu root powder, 10 parts of oligofructose, 5 parts of yeast, 40 parts of water, and 20 parts of hulless barley powder.

[0056] The preparation method is as follows:

[0057] Transport fresh potatoes to a vibrating cleaning sieve to remove impurities such as soil and weeds attached to the surface, and then enter a stone remover to remove hard foreign objects such as stones using the principle of specific gravity screening to ensure purity;

[0058] Wash the potatoes with circulating clean water through a drum washing machine to remove residual impurities, and control the washing time within 3 - 5 minutes;

[0059] Peel the potatoes and grind them into powder. The ground slurry is transported to a screw press dehydrator, and through gradually increasing screw pressure, the water content of the dehydrated potato cake is reduced to 40 - 50%;

[0060] Feed the dehydrated cake into a pressure device and process it at a pressure of 1.0 - 1.5 Mpa and a temperature of 110 - 130 °C for 10 - 15 minutes to promote starch gelatinization and partial conversion into resistant starch, thereby increasing the resistant starch content;

[0061] Use far - infrared radiation drying to quickly raise the surface temperature of the material to 60 - 70 °C, rapidly evaporate the surface moisture, and then transfer it to a hot - air drying system. Dry it at a temperature of 40 - 50 °C until the water content ≤ 18%. This combined drying method can effectively retain the nutrients and active substances in the potatoes;

[0062] Sieve the dried potato powder through a vibrating sieve with a mesh size of 80 - 100 meshes to remove coarse particles and lumps, obtaining potato raw whole powder with uniform particle size. Its resistant starch content ≥ 12% and particle size ≤ 100 pu.

[0063] Sieve tartary buckwheat powder, mulberry leaf powder, kudzu root powder, and hulless barley powder to remove impurities for later use;

[0064] Put the potato raw whole powder, hulless barley powder, tartary buckwheat powder, mulberry leaf powder, kudzu root powder, fructooligosaccharide, yeast, and water into a blender and stir evenly to obtain dough;

[0065] Put the dough into a fermentation box and ferment it for 2 hours at a temperature of 35 °C and a humidity of 80% until the volume of the dough expands to about twice its original size;

[0066] Take out the fermented dough, knead it evenly to exhaust the air, and then shape it into any shape;

[0067] Put the shaped pastry into an oven and bake it at a temperature of 200 °C for 30 minutes until the surface is golden brown.

[0068] Application Example

[0069] The application example of the present invention provides a functional test on an auxiliary hypoglycemic potato pastry and its preparation method. The specific operations are as follows:

[0070] Table 1 Experimental data on the synergistic effect of raw materials: Comparison of α - glucosidase inhibition rates under different ratios

[0071] Group (ordinary pastries) Buckwheat flour: Oat flour Mulberry leaf powder: Kudzu root powder Inhibition rate (%) Control group - - 12.5±2.3 Example 1 1:1 1:1 68.3±3.1 Example 2 2:1 1:1 72.5±2.8 Example 3 (1:1 + bitter gourd) 1:1 1:1+0.5 81.2±3.5 Example 4 (2:1 + bitter gourd) 2:1 1:1 + bitter gourd 84.7±2.9

[0072] Referring to the synergistic inhibition mechanism of tartary buckwheat flavonoids and puerarin, measured by in vitro enzyme activity experiments, triple inhibition is achieved by increasing momordica saponins, and the inhibition rate is increased by 577% compared with the control group.

[0073] Table 2 Comparison of resistant starch conversion rates:

[0074] Treatment method Resistant starch content (%) Conversion rate improvement Ordinary steamed potato raw whole powder 8.2±0.5 - Steam explosion pretreatment 15.6±0.8 90.2% Steam explosion + annealing treatment 21.3±1.2 159.8%

[0075] Steam explosion can improve the resistant starch conversion rate of potato starch by destroying the cell wall structure.

[0076] Table 3 Effects of fermentation time on pastries:

[0077] Fermentation time (h) Volume expansion multiple <![CDATA[Density (g / cm 3 ).]]> Yeast survival rate (%) 0.5 1.2 1.15 85±3 1.0 1.8 0.92 92±4 1.5 2.2 0.78 88±5 2.0 2.3 0.75 79±6

[0078] As can be seen from the above, 1.5 hours of fermentation can balance volume expansion and yeast activity.

[0079] Table 4 Effects of baking temperature on the GI value:

[0080] Baking temperature (°C) Central temperature (°C) Gelatinization degree (%) GI value 170 85±3 82±4 68 180 92±2 91±3 61 190 98±1 96±2 53 200 102±1 98±1 58

[0081] As can be seen from the above, baking at 190 °C can fully gelatinize the starch and the loss rate of active ingredients ≤ 15%.

[0082] Basic data on the resistant starch content of raw potato whole powder:

[0083] Table 5 Resistant starch content of potatoes in different states

[0084] Potato state Resistant starch content (%) Raw potato (unprocessed) 50%-75% Freshly cooked potato 3%-5% Potato after cooling 12%-14% Potato raw whole powder 17%-19% Modified potato whole powder (pullulanase debranching + medium - temperature self - assembly) ≥40%

[0085] Table 6 Resistant starch content of whole powders of different potato varieties

[0086] Variety Starch content (%) Resistant starch content (%) Qingshu 9 18.8%-22.5% 13.5%-18.2% Gaoyuan 4 18.16% 12.8%-16.5% Common potato 12%-14% 10%-15%

[0087] As high-starch varieties, the resistant starch content of the whole powders of Qingzhu 9 and Gaoyuan 4 is usually higher than that of ordinary potatoes. The variety difference mainly affects the starch content, and the processing technology is the key to increasing the resistant starch content.

[0088] Experimental data on the component content of hulless barley flour:

[0089] Experimental content Specific data Remarks Average content of β - glucan in highland barley flour About 5% or so, and up to 8.62% for some varieties There are differences among different varieties Average content of β - glucan in raw material of highland barley flour 5.5553% Measured by experiment Dietary fiber content in highland barley flour About 10 - 20 grams per 100 grams

[0090] Experimental data on the blood sugar lowering effect of hulless barley flour:

[0091] Experimental content Specific data Remarks Percentage of blood glucose decrease in low - dose group of germinated highland barley Increased by 39.93% Compared with the control group without highland barley flour treatment Percentage of blood glucose decrease in medium - dose group of germinated highland barley Increased by 51.88% Compared with the control group without highland barley flour treatment Percentage of blood glucose decrease in high - dose group of germinated highland barley Increased by 49.49% Compared with the control group without highland barley flour treatment Percentage of blood glucose decrease in highland barley group Increased by 50.51% Compared with the control group without highland barley flour treatment

[0092] Experimental data on the effect of fermentation on the hypoglycemic activity of hulless barley flour:

[0093] Experimental content Specific data Remarks Slow - digestible starch content in fermented highland barley flour 35.53%, increased by 23.23% Compared with non - fermented α - glucosidase inhibition rate of fermented highland barley flour 69.86%, increased by 28.4% Compared with non - fermented

[0094] Combined with raw potato flour, the β-glucan in highland barley flour synergizes with other components, helping to reduce the glycemic index and making the pastries more suitable for diabetic patients. The addition of highland barley flour enriches the taste and nutrition of the pastries, endowing them with a unique flavor and more abundant dietary fiber, while enhancing the nutritional value and health care function of the pastries.

[0095] Effect of processing technology on the content of resistant starch

[0096] Synergistic effect of hydrothermal treatment and acidolysis

[0097] Using the acidolysis-hydrothermal treatment method, study the effects of different process parameters on the content of resistant starch in potatoes;

[0098] The starch milk concentration is 15%-30%, the hydrochloric acid concentration is 2%-4%, the acidolysis time is 1-2 hours, the hydrothermal temperature is 110-130 °C, and the treatment time is 10-15 minutes. The highest content of resistant starch can reach 13.87% (acidolysis for 1.5 hours + hydrothermal treatment for 2.5 hours).

[0099] Multiple cooking and cooling process

[0100] Raw potatoes are cooked twice (18-23 minutes) and cooled twice with cold water at 4-8 °C, and the content of resistant starch is measured after drying. The content of resistant starch is increased to 17%-19%, which is about 20% higher than that of the treatment group.

[0101] Enzymatic modification and cross-linking technology

[0102] Using pullulanase debranching combined with medium-temperature self-assembly technology to prepare high-resistant starch potato whole flour, the crystallinity of resistant starch is increased by 22.4%, and the content is increased by 40%, reaching more than 40%.

[0103] Function effect verification data:

[0104] Table 7 Comparison of in vitro digestion experiments:

[0105] Index Pastries of the present invention Traditional potato pastries Rapidly digestible starch (RDS) 32.5±2.1 68.7±3.4 Slowly digestible starch (SDS) 41.2±2.8 22.5±1.9 Resistant starch (RS) 26.3±1.5 8.8±0.7 α - glucosidase inhibition rate 65.7±3.2 12.5±2.3 Glycemic index (GI) 52±3 78±4

[0106] The GI value is measured according to the ISO26642:2010 standard. The in vitro simulated digestion experiment shows that the starch digestibility of the pastries of the present invention is reduced by 53%.

[0107] Animal experiment data:

[0108] Experimental design: Select 30 SD rats and divide them into 3 groups (10 rats in each group);

[0109] Control group: Ordinary potato pastries;

[0110] Example group: Pastries of the present invention;

[0111] Model group: Diabetes induced by high-fat diet + streptozotocin

[0112] Table 8 Experimental results:

[0113] Group Post - prandial 2h blood glucose peak value (mmol / L) Area under the blood glucose curve (AUC) Insulin sensitivity index (ISI) Control group 11.2±1.5 18.7±2.3 0.82±0.12 Example group 8.1±0.9* 12.5±1.8* 1.35±0.15* Model group 16.5±2.1 28.4±3.5 0.45±0.08

[0114] Note: * p < 0.05 compared with the control group. The data are from the rat gavage experiment.

[0115] Table 9 Detection of key component contents:

[0116] Composition Pastries of the present invention (mg / 100g) Traditional pastries (mg / 100g) Total flavonoids 192±12 35±5 Polyphenolic substances 168±10 28±4 β - glucan 4.8±0.3 0.5±0.1 1 - deoxynojirimycin (DNJ) 1.8±0.2 Not detected Puerarin 22.5±1.5 Not detected

[0117] As can be seen from the application examples of the present invention, by using raw potato powder and highland barley powder as the main raw materials, and combining with ingredients such as tartary buckwheat powder, highland barley powder, mulberry leaf powder and kudzu root powder that have the function of assisting in reducing blood sugar, not only is the taste rich, but also the glycemic index is relatively low, which is suitable for diabetic patients. At the same time, through steps such as mixing, fermentation, shaping and baking, an auxiliary blood sugar-reducing potato pastry with stable quality can be prepared. During the fermentation process, the function of yeast can make the dough more fluffy and improve the taste of the pastry.

[0118] At the same time, by adding fructooligosaccharide, it can promote the growth of beneficial intestinal bacteria, regulate the intestinal flora, and at the same time has a relatively low sweetness and calorie content, and will not cause a sharp fluctuation in blood sugar. Moreover, the mulberry leaf powder and kudzu root powder added contain various active ingredients, which have the functions of reducing blood sugar, reducing blood lipids and antioxidant, and can further enhance the auxiliary blood sugar-reducing function of the pastry.

[0119] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. An auxiliary blood sugar-lowering potato pastry, characterized in that, It is made from the following raw materials by weight: 50 - 80 parts of raw potato powder, 10 - 20 parts of tartary buckwheat powder, 5 - 10 parts of mulberry leaf powder, 5 - 10 parts of kudzu root powder, 5 - 10 parts of fructooligosaccharide, 2 - 5 parts of low - sugar - tolerant yeast, 20 - 40 parts of drinking water, 10 - 20 parts of highland barley powder; The weight ratio of the tartary buckwheat powder to the highland barley powder is 1:1 - 2:

1. The highland barley powder is obtained by low - temperature ripening of high - altitude highland barley varieties, with the ripening temperature ≤60°C and the β - glucan retention rate ≥90%.

2. An auxiliary blood sugar-lowering potato pastry according to claim 1, characterized in that: The raw potato powder is made from fresh potatoes by peeling, followed by crushing and drying processes. Its starch gelatinization temperature ≥65°C, swelling degree ≤1.8 mL / g, and the resistant starch content of the raw potato powder ≥12%; The rutin content in the tartary buckwheat powder ≥0.8%, the β - glucan content in the highland barley powder ≥5%. After the two are compounded, the soluble dietary fiber content ≥12 g / 100 g of raw materials.

3. An auxiliary hypoglycemic potato pastry according to claim 1, characterized in that: The 1 - deoxynojirimycin (DNJ) content in the mulberry leaf powder ≥0.2%, the puerarin content in the kudzu root powder ≥2.5%. The two work synergistically to form an α - glucosidase inhibitory composition with an inhibition rate ≥40%; The fructooligosaccharide is oligofructose with a degree of polymerization of 2 - 7, and the addition amount accounts for 3% - 6% of the total weight of the raw materials, which can promote the proliferation rate of intestinal Bifidobacterium ≥30% and is not decomposed by salivary amylase.

4. A preparation method of an auxiliary blood sugar-lowering potato pastry, characterized in that, It includes the following steps: Pass the raw potato powder and highland barley powder through an 80 - mesh sieve, and pass the tartary buckwheat powder, mulberry leaf powder, and kudzu root powder through a 100 - mesh sieve; Mix the raw materials with fructooligosaccharide, yeast, and drinking water, and stir at 25 - 30°C at 120 - 150 rpm for 6 - 10 minutes to form a dough with a moisture content of 55% - 60%; Ferment the dough at 30 - 35°C and a humidity of 75% - 85% for 1.5 - 2 hours until the dough volume expands by 1.8 - 2.2 times; Knead and exhaust the fermented dough and then shape it, put it into an oven, and bake at 185 - 195°C for 20 - 25 minutes to obtain the pastry.

5. A method for preparing an auxiliary hypoglycemic potato pastry according to claim 4, characterized in that: The yeast is a low-sugar tolerant high-activity dry yeast, and the viable count is ≥ 2.0×10 9 CFU / g. The carbon dioxide generated during the fermentation process makes the dough porosity ≥ 40%, and the pastry density ≤ 0.75 g / cm³.

6. A method for preparing an auxiliary hypoglycemic potato pastry according to claim 4, characterized in that: During the fermentation process, the temperature fluctuation is controlled within ±0.5°C and the humidity fluctuation is controlled within ±5% through a PID temperature control system to ensure that the yeast activity retention rate ≥90%.

7. A method for preparing an auxiliary hypoglycemic potato pastry according to claim 4, characterized in that: The weight ratio of tartary buckwheat powder + highland barley powder to mulberry leaf powder + kudzu root powder in the raw materials is 2 - 3:

1. This ratio ensures that the total flavonoid content in the pastry ≥180 mg / 100 g and the polyphenol content ≥150 mg / 100 g.

8. A method for preparing an auxiliary hypoglycemic potato pastry according to claim 4, characterized in that: During the baking process, the infrared temperature measurement technology is used to monitor the central temperature of the pastry in real - time. When the central temperature reaches 95 - 100°C, it is maintained for 5 - 8 minutes to ensure that the starch gelatinization degree ≥95% and the loss rate of active ingredients ≤15%.

9. A method for preparing an auxiliary hypoglycemic potato pastry according to claim 4, characterized in that: The preparation of the raw potato powder uses steam explosion pretreatment technology, which is treated at a pressure of 0.8 - 1.2 MPa for 30 - 60 seconds to make the potato cell breakage rate ≥85% and the resistant starch conversion rate increase by 20%.

10. A method for preparing an auxiliary hypoglycemic potato pastry according to claim 4, characterized in that: The tartary buckwheat powder is prepared by a low - temperature ripening process, with a ripening temperature ≤60°C and a time of 10 - 15 minutes to ensure that the rutin retention rate ≥90% and avoid destroying the active ingredients at high temperatures.