Cyperus esculentus nutrition powder and preparation method thereof

Abstract

The invention belongs to the technical field of processing of brewing cereals, and discloses a making method of cyperus esculentus nutrition powder, which comprises the following steps: continuously frying cleaned and dried cyperus esculentus in a flat-bottom frying pan at 110 DEG C for 20 minutes, curing, cooling, quickly crushing, sieving with a 200-mesh sieve, uniformly mixing the cyperus esculentus powder and red date powder sieved with the 200-mesh sieve according to a ratio of 7: 3, and packaging to obtain the cyperus esculentus nutrition powder. And sealing bags and sterilizing to obtain the cyperus esculentus-red date flavored nutrition powder. The preparation process is simple, the energy consumption is low, the bottlenecks of various additives and insufficient stability in the prior art are solved, and the instant powder has the characteristics of good brewing property (the solubility is 82.24%, and the brewing stability is 7.7), good nutrition retention rate, high antioxidant property (the total antioxidant capacity is 21.55 [mu] mol / g) and slowly digestible starch property (the content of quickly digestible starch is 54.16%, the content of slowly digestible starch is 28.82%, and the stability of the instant powder is greatly improved. The content of anti-digestion starch is 17.00%), the quality is stable, and the full-nutrition powder with high nutritional value and without additives is developed.

Description

Technical Field

[0001] The present invention belongs to the technical field of instant cereal processing, and particularly relates to an oleaster nut powder and a preparation method thereof. Background Art

[0002] Oleaster is a perennial herb, and its underground tuber part is rich in oil, starch, sugar, dietary fiber, protein, vitamins and various active compounds. The composition of unsaturated fatty acids in oleaster is similar to that of olive oil, with high contents of oleic acid and linoleic acid, and it also has health care effects such as antioxidant, antibacterial, aphrodisiac, improving intestinal health, regulating blood lipid and reducing cholesterol. Currently, the market mainly sells oleaster oil, and there are problems such as relatively single processing methods and products. Therefore, it is imperative to develop oleaster nut powder to promote the innovative development of instant cereal products while retaining its natural nutritional components.

[0003] Frying, as a classic, simple and low-investment-in-equipment-consumables ripening process, when applied to oleaster processing, can not only remove the astringency of the beans themselves, endow a rich nutty aroma and flavor, but also destroy anti-nutritional factors, improve the utilization rate of its nutritional components. At the same time, it can also reduce the water content through high temperature, inhibit the growth of some microorganisms and sterilize, etc., so as to achieve the purpose of extending the shelf life.

[0004] In addition, compounding oleaster with red dates can improve the instant properties and taste, and avoid problems such as poor instant solubility caused by its high proportion of oil and starch and excessive sugar caused by food additives. In addition, it can also achieve the effect of nutritional synergy, giving play to the effects of red dates such as antioxidant, supplementing qi and blood, strengthening the spleen and stomach, and calming the nerves, and meeting the needs of consumers for natural, healthy and nutritious food.

[0005] In summary, it is very necessary to develop a natural, healthy and instant-stable instant cereal product with oleaster as the main raw material to promote the diversified industrial development of oleaster and achieve low-energy-consumption and low-investment-in-equipment industrial continuous production. Summary of the Invention

[0006] In view of the current situation that there is no method for ripening oleaster by frying process and no research on compounding oleaster powder with red dates. The purpose of the present invention is to provide an oleaster nut powder and a preparation method thereof while meeting the requirements of instant cereal products in GB19640-2016, solving problems such as single oleaster products and poor instant solubility, and obtaining an instant cereal product that is natural, healthy, has good nutritional retention, is easy to dissolve, has high antioxidant activity, and has slow digestion characteristics.

[0007] The present invention is realized by adopting the following technical solutions:

[0008] To achieve the above object, the present invention provides a Cyperus esculentus nutritional powder, and the components of the Cyperus esculentus nutritional powder are as follows by mass percentage: 65-75% of Cyperus esculentus, 25-35% of red date powder.

[0009] The present invention also provides a preparation method of the Cyperus esculentus nutritional powder, comprising the following steps:

[0010] S1. Raw material screening and pretreatment;

[0011] Select Cyperus esculentus with good color, plump grains and no mildew, soak and wash it with clean water, drain the water and dry it for later use;

[0012] Select red dates with bright color, no mildew or insect damage, and thick flesh, wash them with clean water and remove the cores for later use;

[0013] S2. Ripening;

[0014] Put the Cyperus esculentus pretreated in step S1 into a flat-bottomed frying pan and stir-fry until the bean grains are soft and crispy, making a sound like nuts bursting and accompanied by a strong flavor, then the ripened Cyperus esculentus is obtained;

[0015] S3. Crushing and sieving;

[0016] After cooling the ripened Cyperus esculentus obtained in step S2, use a crusher to crush the cooled ripened Cyperus esculentus and sieve it through a 200-mesh sieve to obtain Cyperus esculentus powder;

[0017] Use a crusher to crush the red dates pretreated in step S1 and sieve them through a 200-mesh sieve to obtain red date powder;

[0018] S4. Mixing the powders;

[0019] Mix the Cyperus esculentus powder and the red date powder obtained in step S3 in a ratio of 13-15:5-7 to obtain the Cyperus esculentus nutritional powder;

[0020] S5. Bagging;

[0021] Sterilize and bag the Cyperus esculentus nutritional powder obtained in step S4, with 10 g in each bag.

[0022] Further, in step S2, the frying temperature of the Cyperus esculentus in the flat-bottomed frying pan is 110°C, and the frying time is 20 min.

[0023] Further, in step S4, the ratio of mixing the Cyperus esculentus powder and the red date powder is 7:3.

[0024] Further, in step S5, the packaging bag used for bagging the Cyperus esculentus nutritional powder is a food-grade aluminum foil bag or a plastic bottle.

[0025] Beneficial effects:

[0026] The present invention refers to the definition and technical requirements of instant cereal products in GB19640-2016. After comprehensive consideration and design, with solubility and instant stability as evaluation indicators, the roasting and ripening process is used for the first time and sieving is carried out. The solubility of tiger nut powder is increased from 33.87% to 70.41%, and the instant stability is decreased from 63.12 to 25.62. The tiger nut particles are crispy, and their unique rich nutty flavor is still retained after being crushed. When compounded with red dates, while improving the antioxidant properties of the tiger nut nutritional powder to achieve the purpose of nutritional synergy, its solubility is increased to 82.24%, and the instant stability is decreased to 7.7. The phenomenon of stratification and precipitation is significantly solved. It effectively overcomes the characteristics of single tiger nut products and poor instant stability.

[0027] The tiger nut nutritional powder of the present invention and its production method use roasted and ripened tiger nuts for the first time. The combination with red dates improves its instant stability, endows it with rich tiger nut and jujube flavors, and is easily accepted by consumers. It ensures that the body obtains nutrients such as oils, starches, proteins, and dietary fibers, and is free from microbial and heavy metal contamination. In addition, its total antioxidant capacity is 21.55 μmol / g, with DPPH and ABTS free radical scavenging rates. The content of slowly digestible starch and resistant starch is 28.82% and 17.00% respectively, which is convenient for inhibiting the rapid digestion of starch. During the 60-day storage at room temperature, its instant characteristics, color, antioxidant characteristics, and starch digestion characteristics all change significantly, but it still has antioxidant characteristics and the effect of slowly digestible starch characteristics. The tiger nut nutritional powder prepared by the method of the present invention provides comprehensive and balanced nutrition for the human body, has good antioxidant characteristics, a slow starch digestion rate, can be directly brewed with boiling water for consumption, and can also be used as a raw material for beverages and baked foods. Compared with other production methods of nutritional powders, it meets the pursuit of modern consumers for green and safe foods and has a lower production investment cost.

[0028] Other advantages, objectives, and features of the present invention will be described to some extent in the subsequent specification, and to some extent, based on the study of the following text, will be obvious to those skilled in the art or can be taught from the practice of the present invention. The objectives and other advantages of the present invention can be achieved and obtained through the following specification. Description of the Drawings

[0029] Figure 1 It is a flow chart of the preparation method of a tiger nut nutritional powder of the present invention;

[0030] Figure 2 It is the influence of different ripening conditions (A and B), particle size numbers (C and D), and red date compounding ratios (E and F) on the solubility and instant stability of the nutritional powder;

[0031] Figure 3Changes in the solubility (A), reconstitution stability (B), dispersibility (C), and moisture content (D) of Cyperus esculentus L. nutritional powder during storage for 60 days at room temperature;

[0032] Figure 4 Changes in the total antioxidant capacity (A), reducing power (B), ABTS radical scavenging rate (C), and DPPH radical scavenging rate (D) of Cyperus esculentus L. nutritional powder during storage for 60 days at room temperature;

[0033] Figure 5 Changes in the starch digestibility (A) and starch mass fraction (B) within 60 days at room temperature. Detailed implementation manners

[0034] To make the technical solutions, advantages, and objectives of the present invention clearer, the following will clearly and completely describe the technical solutions of the embodiments of the present invention with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the described embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the protection scope of this application.

[0035] All the reagents, instruments, raw and auxiliary materials selected in the present invention are well-known and selected in the art, but the implementation of the present invention is not limited. Some other well-known reagents and equipment in the art can also be applied to the implementation of the following embodiments of the present invention.

[0036] Example 1

[0037] As Figure 1 shown, this embodiment also provides a preparation method for Cyperus esculentus L. nutritional powder, including the following steps:

[0038] S1. Raw material screening and pretreatment;

[0039] Select Cyperus esculentus L. with good color, plump grains, and no mildew, soak and wash it with clean water, drain the water and dry it for later use;

[0040] Select red dates with bright color, no mildew or insect damage, and thick flesh, wash them with clean water and remove the cores for later use;

[0041] S2. Ripening: Put the Cyperus esculentus L. pretreated in step S1 into a flat-bottomed frying pan, stir-fry continuously at 110°C for 20 minutes to ensure uniform heating and avoid local coking; stir-fry until the bean grains are soft and crispy, making a sound like nuts bursting and accompanied by a strong flavor, then the ripened Cyperus esculentus L. is obtained;

[0042] S3. Crushing and sieving: After cooling the cooked Cyperus esculentus obtained in step S2, crush the cooled cooked Cyperus esculentus with a crusher and sieve it through a 200-mesh sieve to obtain Cyperus esculentus powder; crush the red dates pretreated in step S1 with a crusher and sieve it through a 200-mesh sieve to obtain red date powder;

[0043] S4. Mixing the powders evenly: Mix the Cyperus esculentus powder and red date powder obtained in step S3 in a ratio of 7:3 by powder mixing to obtain Cyperus esculentus nutritional powder;

[0044] S5. Bagging: Sterilize and bag the Cyperus esculentus nutritional powder obtained in step S4, with 10 g per bag. Use food-grade aluminum foil bags, plastic bottles and other packaging materials.

[0045] Perform tests on the Cyperus esculentus nutritional powder prepared in this example:

[0046] I. Detect the nutritional components of the Cyperus esculentus nutritional powder

[0047] The nutritional components of the Cyperus esculentus nutritional powder prepared in this example include protein, fat, dietary fiber, carbohydrates, ash and starch. The specific contents of each nutritional component are shown in Table 1.

[0048] Table 1 Basic nutritional components of the nutritional powder

[0049]

[0050] II. Detect the hygiene of the Cyperus esculentus nutritional powder

[0051] Perform hygiene tests on the Cyperus esculentus nutritional powder prepared in this example. The test results are shown in Table 2. No coliforms, Salmonella and Staphylococcus aureus are detected, and the total number of colonies detected is 152 CFU / g, meeting the national standards. Therefore, the Cyperus esculentus nutritional powder prepared by the method of the present invention fully meets the food hygiene requirements.

[0052] Table 2 Test results of the hygiene indicators of the nutritional powder

[0053]

[0054] III. Detect the heavy metal content of the Cyperus esculentus nutritional powder

[0055] Perform heavy metal tests on the Cyperus esculentus nutritional powder prepared in this example. The test results are shown in Table 3. The lead content is 0.0864 mg / kg, the cadmium content is 0.0382 mg / kg, the total arsenic content is 0.0538 mg / kg, and total mercury is not detected. Each heavy metal test index meets the national standards. Therefore, the Cyperus esculentus nutritional powder prepared by the method of the present invention fully meets the food safety requirements.

[0056] Table 3 Test results of the heavy metal indicators of the nutritional powder

[0057]

[0058] IV. Sensory Evaluation of Cyperus esculentus L. Nutritional Powder

[0059] The Cyperus esculentus L. nutritional powder prepared in this example was subjected to sensory evaluation, and the evaluation results are shown in Table 4. In terms of color and impurities: the color is uniform and there is no impurity color. In terms of texture and morphology: it is in the form of dry and loose fine powder, and does not form lumps after being pinched and released. In terms of odor and taste: it has the unique odor of Cyperus esculentus L. and the fragrance of jujube, the odor is harmonious, and the sweetness is moderate. In terms of reconstitution characteristics: it dissolves quickly, is uniform without caking or stratification, and has a moderate viscosity.

[0060] Table 4 Sensory Evaluation of Nutritional Powder

[0061]

[0062] V. Determination of Color Parameters of Cyperus esculentus L. Nutritional Powder

[0063] The color parameters of the Cyperus esculentus L. nutritional powder stored at room temperature for 60 days were measured, and the evaluation results are shown in Table 5. L* represents brightness; a* represents red-green chromaticity, a positive a value indicates a bias towards green, and a negative a value indicates a bias towards red; b* represents yellow-blue chromaticity, a positive b value indicates a bias towards yellow, and a negative b value indicates a bias towards blue. The color of this Cyperus esculentus L. nutritional powder is bright. The yellow parameter not only reflects that the yellow variety of Cyperus esculentus L. is selected in the present invention, but also may indicate the presence of bioactive compounds such as flavonoids, polyphenols, and β-carotene; and due to the addition of red dates, the a value is biased towards red, which is easily accepted by the majority of consumers. During the storage process, the color changes significantly, indicating that the storage conditions are crucial for the nutritional powder.

[0064] Table 5 Color Changes of Nutritional Powder During Storage

[0065]

[0066] VI. Performance Detection of Cyperus esculentus L. Nutritional Powder

[0067] The Cyperus esculentus L. nutritional powder prepared in this example was subjected to performance detection. The solubility of the Cyperus esculentus L. nutritional powder is 82.24%, the reconstitution stability is 7.7, the total antioxidant capacity is 21.55 μmol / g, the content of rapidly digestible starch is 54.16%, the content of slowly digestible starch is 28.82%, and the content of resistant starch is 17.00%.

[0068] Experimental Analysis

[0069] The Cyperus esculentus L. nutritional powder was prepared by the same method as in Example 1, only changing the frying temperature (80 °C, 90 °C, 100 °C, 110 °C, 120 °C) during the ripening process, and other conditions remained unchanged. The effects of temperature changes on the solubility and reconstitution stability of the Cyperus esculentus L. nutritional powder were explored. By Figure 2 A andFigure 2 As can be seen from B, when the frying temperature is 110 °C, the solubility of the tiger nut nutritional powder is higher and the reconstitution stability is lower.

[0070] The tiger nut nutritional powder was prepared by the same method as in Example 1, except that the number of sieving particle sizes after grinding was changed (80 mesh, 100 mesh, 120 mesh, 150 mesh, 200 mesh), and other conditions remained unchanged. The effects of the number of particle sizes on the solubility and reconstitution stability of the tiger nut nutritional powder were investigated. Through Figure 2 C and Figure 2 As can be seen from D, when the number of particle sizes is 200 mesh, the solubility of the tiger nut nutritional powder is higher and the reconstitution stability is lower.

[0071] The tiger nut nutritional powder was prepared by the same method as in Example 1, except that the red date compounding ratio was changed (5%, 10%, 20%, 30%, 40%), and other conditions remained unchanged. The effects of the red date compounding ratio on the solubility and reconstitution stability of the tiger nut nutritional powder were investigated. Through Figure 2 E and Figure 2 As can be seen from F, when the red date compounding ratio is 40%, the solubility of the tiger nut nutritional powder is higher and the reconstitution stability is lower. However, considering that this nutritional powder is based on tiger nut powder, when 30% and 40% of red dates are added, the difference in solubility and reconstitution stability is not significant, and the sweetness is relatively high. However, most consumers do not like to consume high-sweetness foods. Therefore, 30% of red dates are selected as the optimal formula for the nutritional powder to avoid the jujube flavor covering the special nutty flavor of tiger nuts.

[0072] The tiger nut nutritional powder was prepared by the method of Example 1, and the tiger nut nutritional powder was stored at room temperature. The changes in the solubility (A), reconstitution stability (B), dispersibility (C), and moisture content (D) of the tiger nut nutritional powder under different storage days (0, 10, 20, 30, 40, 50, 60) were investigated. As Figure 3 shown, during the 60-day storage at room temperature, the solubility and moisture content of the tiger nut nutritional powder changed little, and the reconstitution stability and dispersibility generally showed an increasing trend.

[0073] The tiger nut nutritional powder was prepared by the method of Example 1, and the tiger nut nutritional powder was stored at room temperature. The changes in the total antioxidant capacity (A), reducing power (B), ABTS radical scavenging rate (C), and DPPH radical scavenging rate (D) of the tiger nut nutritional powder under different storage days (0, 30, 60) were investigated. As Figure 4 shown, during the 60-day storage at room temperature, the antioxidant properties of the tiger nut nutritional powder all decreased significantly, but still had the effect of antioxidant properties.

[0074] The method of Example 1 was used to prepare the Cyperus esculentus L. nutritional powder, and the Cyperus esculentus L. nutritional powder was stored at room temperature to explore the changes in the starch digestibility (A) and starch mass fraction (B) of the Cyperus esculentus L. nutritional powder at different storage days (0, 30, 60). As Figure 5 shown, during the 60-day storage at room temperature, the changes in the starch digestibility and starch mass fraction of the Cyperus esculentus L. nutritional powder were not obvious, with the characteristics of slowly digestible starch, which was convenient for inhibiting the rapid digestion of starch.

[0075] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the purpose and scope of the present technical solution, and they should all be covered by the protection scope of the present invention.

Claims

1. A Cyperus esculentus L. nutritional powder, characterized in that, The components of the said Cyperus esculentus nutritional powder are as follows by mass percentage: Cyperus esculentus 65 - 75%, red date powder 25 - 35%.

2. A preparation method of a Cyperus esculentus L. nutritional powder as described in claim 1, characterized in that, It includes the following steps: S1. Raw material screening and pretreatment; Select Cyperus esculentus with good color, plump grains and no mildew, soak and wash it with clean water, drain the water and dry it for later use; Select red dates with bright color, no mildew or insect damage and thick flesh, wash them with clean water and remove the cores for later use; S2. Ripening; Put the Cyperus esculentus pretreated in step S1 into a flat frying pan and stir-fry until the bean grains are soft and crispy, making a sound like nuts bursting and accompanied by a strong flavor, then the ripened Cyperus esculentus is obtained; S3. Crushing and sieving; After cooling the ripened Cyperus esculentus obtained in step S2, use a crusher to crush the cooled ripened Cyperus esculentus and sieve it through a 200-mesh sieve to obtain Cyperus esculentus powder; Use a crusher to crush the red dates pretreated in step S1 and sieve it through a 200-mesh sieve to obtain red date powder; S4. Mixing the powders evenly; Mix the Cyperus esculentus powder and red date powder obtained in step S3 evenly in a ratio of 13 - 15:5 - 7, then the Cyperus esculentus nutritional powder is obtained; S5. Bagging; Sterilize and bag the Cyperus esculentus nutritional powder obtained in step S4, with each bag containing 10 g.

3. The preparation method of a Cyperus esculentus L. nutritional powder according to claim 2, characterized in that, In the said step S2, the stir-frying temperature of Cyperus esculentus in the flat frying pan is 110°C and the stir-frying time is 20 min.

4. The preparation method of a Cyperus esculentus L. nutritional powder according to claim 3, characterized in that In the said step S4, the ratio of mixing the Cyperus esculentus powder and red date powder evenly is 7:

3.

5. The preparation method of a Cyperus esculentus L. nutritional powder according to claim 4, characterized in that In the said step S5, the packaging bag used for bagging the Cyperus esculentus nutritional powder is a food-grade aluminum foil bag or a plastic bottle.

Images