Preparation method of Lipu taro meatballs with low glycemic index

Abstract

The invention discloses a preparation method of Lipu taro meatballs with a low glycemic index, and belongs to the technical field of taro processing. The preparation method comprises the following steps: quickly freezing fresh Lipu taros, and crushing to obtain Lipu taros powder; separating mucus and starch of the Lipu taro powder by taking rice wine as a solvent and adopting a subcritical fluid extraction method; carrying out enzymolysis treatment on the Lipu taro starch primary product by using pullulanase and isoamylase to obtain enzymolysis slurry; preparing meat balls by using minced streaky pork, the enzymolysis slurry, Lipu taro mucus, cassava starch, curdlan, composite phosphate, table salt, white pepper powder, egg white, minced scallions, fresh ginger and chicken essence as raw materials, and curing to obtain the Lipu taro meat ball finished product with the low glycemic index. The Lipu taro meat ball with the low glycemic index is a low-GI food, is suitable for being eaten by vast consumers, is particularly suitable for being eaten by people with sugar and fat control requirements, and has the characteristics of high yield, low cooking loss rate, high water retention rate, good texture property and the like.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of taro processing, and particularly relates to a preparation method of low-glycemic-index Liupu taro meat balls. BACKGROUND

[0002] Liupu taro belongs to Araceae, and is also called as giant taro and areca taro. Liupu taro is a fine variety formed through long-term natural selection and artificial selection of wild taro. Liupu taro has a large head, delicate flesh and special flavor, and is an excellent variety of taro. The skin of Liupu taro is rough and brown, the distance between the nodes on the skin is relatively short, and the areca patterns on the taro flesh are obvious, and the aroma is very strong. Liupu taro is rich in nutrients, including crude protein, starch, various vitamins, high calcium and inorganic salts and other components, and has the effects of tonifying qi and kidney, invigorating spleen and stomach and strengthening body, and is an excellent raw material for making food snacks and delicacies, and a nutritious food for nourishing the body. At present, the main processing products of Liupu taro heads include quick-frozen taro blocks, taro paste, taro balls, taro cakes and taro powder, and are applied to the catering chain, baking and dessert industries.

[0003] Postprandial glycemic index (GI) is an important indicator for evaluating the postprandial blood glucose response caused by carbohydrate food. According to the GI value, food can be divided into high GI food (GI>70), medium GI food (70

[0004] With the progress of science and technology and the enhancement of the awareness of the whole people, people pay more and more attention to healthy diet, especially in the background of high incidence of obesity, cardiovascular disease and diabetes, people's attention to low GI food has greatly increased. The market of low GI food in China in 2024 presents explosive growth, and the sales amount approaches to the unprecedented scale of 200 billion yuan. Low GI food is beneficial to health, and is not only suitable for obesity patients and diabetes patients, but also has many benefits for normal people and is favored by consumers. SUMMARY

[0005] The application provides a preparation method of low-glycemic-index Liupu taro meat balls. The meat balls prepared from Liupu taro as raw materials are low-glycemic-index Liupu taro meat balls, which are low GI food, suitable for consumers, especially for people with special chronic diseases who need to control sugar and fat, and the meat balls prepared by the method have the characteristics of high yield, small cooking loss rate, high water holding rate, good texture characteristics and the like.

[0006] The technical scheme of the application is as follows:

[0007] A preparation method of low glycemic index Liupu taro meat ball, comprising the following steps:

[0008] (1) Liupu taro powder preparation: select fresh Liupu taro with complete individual, no mechanical damage, no rotten metamorphosis and no pests and diseases, clean after peeling, cut into pieces, freeze quickly, and then crush to obtain Liupu taro powder;

[0009] (2) Mucus and starch separation: 10-15 ° rice wine is diluted with 2-5 times the volume of water into rice wine liquid, the Liupu taro powder is added into the rice wine liquid and mixed, then transferred into a subcritical fluid extraction device for extraction, the extraction temperature is 30-40 ℃, the extraction pressure is 5-10 MPa, the extraction flow is 10-20 L / h, and the continuous extraction is carried out for 2-3 times, each time for 15-20 min, and the extract is separated under the conditions of separation temperature of 30-40 ℃ and pressure of 0.5-1 MPa to obtain light phase Liupu taro mucus and heavy phase Liupu taro starch primary product;

[0010] (3) Enzymatic treatment: the Liupu taro starch primary product is mixed with 6-8 times the volume of water to prepare Liupu taro slurry, and 30-80 U / g of pullulanase and 30-80 U / g of isoamylase are added to the Liupu taro slurry for enzymatic treatment to obtain enzymatic slurry;

[0011] (4) Meat ball preparation: the raw materials of minced pork, enzymatic slurry, Liupu taro mucus, cassava starch, dextrin, compound phosphate, salt, white pepper powder, egg white, onion powder, fresh ginger, chicken essence are placed in a meat grinder and fully kneaded into meat paste, and the meat paste is placed in an environment of 0-5 ℃ for emulsification for 20-40 min; glutamine transaminase is added and mixed uniformly, and then incubated at 45-55 ℃ for 20-40 min to obtain treated meat paste; the treated meat paste is made into meat balls, pre-cooked in a water bath at 70-80 ℃ for 1-3 min for shaping, and then cooked in boiling water, and the meat balls are taken out when they float, to obtain low glycemic index Liupu taro meat ball product.

[0012] Further, in step (1), the quick freezing is at a temperature of -20 to -25 ℃ for 3-5 min, and the crushing is to a particle size of 0.1-0.2 mm.

[0013] Further, in step (2), the ratio of Liupu taro powder to rice wine liquid is 1 g:5-8 mL.

[0014] Further, in step (3), the enzymatic treatment is carried out in a water bath at 45-55 ℃ for 30-60 min, and the shaking is not stopped during the treatment at a speed of 150-250 r / min.

[0015] Further, in step (4), the composite phosphate is compounded by sodium tripolyphosphate:sodium pyrophosphate:sodium hexametaphosphate at a mass ratio of 1-1.5:1-2:1-2.

[0016] Further, in step (4), the raw material ratio is as follows: pork belly 45-55 g, enzyme hydrolysis slurry 55-65 g, Liupu taro mucilage 1-3 g, cassava starch 8-15 g, dextrin 0.1-0.7 g, composite phosphate 0.3-0.7 g, salt 0.5-1.2 g, white pepper powder 0.1-0.3 g, egg white 8-12 g, onion 2-3 g, fresh ginger 2-5 g, chicken essence 0.1-0.3 g, and glutamine transaminase 0.1-0.2 g.

[0017] The application further provides the low glycemic index Liupu taro meat ball prepared by the preparation method, and the glycemic index prediction value PGI of the low glycemic index Liupu taro meat ball is 43.75-44.30, belonging to a low GI food.

[0018] Beneficial effects:

[0019] The fresh Liupu taro is first quickly frozen and crushed to obtain Liupu taro powder, and then separated into Liupu taro mucilage and Liupu taro starch. The Liupu taro slurry after the separation of the Liupu taro mucilage is treated by a pullulanase and an isoamylase, so that the amylopectin in the taro starch is enzymatically debranched to produce a large number of short-chain molecules that are easy to be orderly rearranged to form a double helix structure, thereby reducing the digestibility of the taro starch. The enzyme hydrolysis slurry and the Liupu taro mucilage are used as raw materials to prepare the meat ball, which can reduce the GI value of the meat ball and make it suitable for people who need to control blood sugar, and the Liupu taro mucilage prepared by the application can be used to prepare the meat ball, which can improve the yield, water holding rate and texture characteristics of the meat ball and reduce the cooking loss rate. BRIEF DESCRIPTION OF DRAWINGS

[0020] Figure 1 The cross-sectional view of the Liupu taro meat ball of Example 1, Example 2, Example 3, Comparative Example 1 and Comparative Example 2. DETAILED DESCRIPTION

[0021] The application will be further described below in combination with the drawings and specific examples.

[0022] Example 1

[0023] A preparation method of a low glycemic index Liupu taro meat ball, comprising the following steps:

[0024] (1) Liupu taro powder preparation: fresh Liupu taro with complete individuality, no mechanical damage, no rotting deterioration and no disease and insect pests is selected, peeled, cut into pieces, quickly frozen at a temperature of-20℃ for 5 min, crushed to a particle size of 0.15 mm, and Liupu taro powder is obtained;

[0025] (2) Mucus and starch separation: dilute 15 °C rice wine with 5 times the volume of water to make rice wine liquid, add Liupu taro powder to the rice wine liquid at a material to liquid ratio of 1 g: 8 mL, mix well, and then transfer to a subcritical fluid extraction device for extraction at an extraction temperature of 35 °C, an extraction pressure of 10 MPa, and an extraction flow rate of 15 L / h. Extract continuously for 3 times, each for 18 min, and then separate the extract at a separation temperature of 35 °C and a pressure of 0.8 MPa to obtain light phase Liupu taro mucus and heavy phase Liupu taro starch primary product;

[0026] (3) Enzymatic treatment: mix 7 times the volume of water with the Liupu taro starch primary product to obtain Liupu taro slurry, add 60 U / g of pullulanase and 60 U / g of isoamylase to the Liupu taro slurry for enzymatic treatment, and shake at a speed of 200 r / min in a 50 °C water bath for 40 min to obtain enzymatic slurry;

[0027] (4) Meatball preparation: place 50 g of minced pork, 60 g of enzymatic slurry, 2 g of Liupu taro mucus, 10 g of cassava starch, 0.4 g of gum ghatti, 0.5 g of compound phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate at a mass ratio of 1:1:1), 1 g of salt, 0.2 g of white pepper powder, 10 g of egg white, 2.5 g of minced onion, 3 g of fresh ginger, and 0.2 g of chicken essence in a meat grinder and mix well to obtain meat paste. Place the meat paste in a 4 °C refrigerator for 30 min, add 0.2 g of glutamine transaminase, mix well, and then incubate at 50 °C for 30 min to obtain treated meat paste. Prepare meatballs from the treated meat paste, pre-cook in a 75 °C water bath for 2 min to shape, and then cook in boiling water until the meatballs float, and then remove the meatballs to obtain low glycemic index Liupu taro meatball product.

[0028] Example 2

[0029] A method for preparing low glycemic index Liupu taro meatballs, comprising the following steps:

[0030] (1) Liupu taro powder preparation: select fresh Liupu taro that is intact, free of mechanical damage, free of decay, free of spoilage, and free of pests and diseases, clean the Liupu taro, remove the skin, cut into pieces, freeze at -25 °C for 3 min, and then grind to a particle size of 0.1 mm to obtain Liupu taro powder;

[0031] (2) Mucus and starch separation: 10° rice wine is diluted with 2 volumes of water to form rice wine liquid, and 1 g of Liupu taro powder is added to the rice wine liquid at a solid-liquid ratio of 1 g:5 mL. After mixing, the mixture is transferred to a subcritical fluid extraction device for extraction at an extraction temperature of 30°C, an extraction pressure of 10 MPa, and an extraction flow rate of 20 L / h. The extraction is performed twice for 20 min each time, and the extract is separated at a separation temperature of 30°C and a pressure of 1 MPa to obtain light-phase Liupu taro mucus and heavy-phase Liupu taro starch primary product;

[0032] (3) Enzymatic treatment: Liupu taro starch primary product is mixed with 6 volumes of water to prepare Liupu taro slurry. 30 U / g of pullulanase and 30 U / g of isoamylase are added to the Liupu taro slurry for enzymatic treatment. The slurry is subjected to enzymatic treatment in a water bath at 45°C for 60 min, with continuous shaking at a speed of 150 r / min. Enzymatically treated slurry is obtained.

[0033] (4) Preparation of meatballs: 45 g of minced pork, 55 g of enzymatically treated slurry, 1 g of Liupu taro mucus, 8 g of tapioca starch, 0.2 g of gum ghatti, 0.3 g of compound phosphate (sodium tripolyphosphate:sodium pyrophosphate:sodium hexametaphosphate at a mass ratio of 1.5:2:2), 0.5 g of salt, 0.1 g of white pepper powder, 8 g of egg white, 2 g of minced onion, 2 g of fresh ginger, and 0.1 g of chicken essence are placed in a meat grinder and thoroughly kneaded into a meat paste. The meat paste is placed in a refrigerator at 5°C for 20 min. 0.1 g of glutamine transaminase is added, and the mixture is uniformly mixed and incubated at 45°C for 40 min to obtain treated meat paste. The treated meat paste is used to prepare meatballs, which are pre-cooked in a water bath at 70°C for 3 min to shape, and then cooked in boiling water until the meatballs float. The low-glycemic-index Liupu taro meatballs are obtained.

[0034] Example 3

[0035] A method for preparing low-glycemic-index Liupu taro meatballs, comprising the following steps:

[0036] (1) Preparation of Liupu taro powder: Fresh Liupu taro with complete individuality, no mechanical damage, no rotting, no metamorphic deterioration, and no insect pests is selected. After being cleaned, the Liupu taro is peeled, cut into pieces, and quickly frozen at -22°C for 4 min. The frozen Liupu taro is ground to a particle size of 0.2 mm to obtain Liupu taro powder.

[0037] (2) Mucus and starch separation: 15° rice wine is diluted with 3 volumes of water to form rice wine liquid, and 1 g of Liupu taro powder is added to the rice wine liquid at a solid-liquid ratio of 1 g:6 mL. After mixing, the mixture is transferred to a subcritical fluid extraction device for extraction at an extraction temperature of 40°C, an extraction pressure of 5 MPa, and an extraction flow rate of 10 L / h. The extraction is performed three times for 20 min each time, and the extract is separated at a separation temperature of 40°C and a pressure of 0.5 MPa to obtain light-phase Liupu taro mucus and heavy-phase Liupu taro starch primary product.

[0038] (3) Enzymatic treatment: after mixing with 8 times the volume of water, the Liupu taro starch raw product was prepared into Liupu taro slurry. 80 U / g of pullulanase and 80 U / g of isoamylase were added to the Liupu taro slurry for enzymatic treatment. The enzymatic treatment was carried out at 55°C for 30 min with constant oscillation at a speed of 250 r / min. The enzymatic slurry was obtained.

[0039] (4) Preparation of meatballs: 55 g of minced pork, 65 g of enzymatic slurry, 3 g of Liupu taro mucilage, 15 g of cassava starch, 0.6 g of konjac gum, 0.7 g of compound phosphate (sodium tripolyphosphate:sodium pyrophosphate:sodium hexametaphosphate at a mass ratio of 1.2:1.5:1.5), 1.2 g of salt, 0.3 g of white pepper powder, 12 g of egg white, 3 g of minced onion, 5 g of fresh ginger, and 0.3 g of chicken essence were placed in a meat grinder and thoroughly kneaded into a meat paste. The meat paste was placed in a refrigerator at 3°C for 40 min. 0.2 g of glutamine transaminase was added and mixed evenly. The mixture was incubated at 55°C for 20 min to obtain the treated meat paste. The treated meat paste was used to prepare meatballs. The meatballs were pre-cooked in a water bath at 80°C for 1 min to shape, and then cooked in boiling water. After the meatballs floated, they were taken out to obtain the low glycemic index Liupu taro meatball product.

[0040] Comparative Example 1

[0041] The difference from Example 1 is that the Liupu taro slurry after enzymatic treatment is directly used to prepare meatballs without extracting and separating the mucilage and starch. The specific steps include the following:

[0042] (1) Liupu taro treatment: fresh Liupu taro with complete individual, no mechanical damage, no rotting deterioration, and no pests and diseases was selected. After cleaning, the Liupu taro was peeled and cut into small pieces. The Liupu taro was ground with 5°C ice water at a solid-liquid mass ratio of 1:10 until it was smooth to obtain Liupu taro slurry. 60 U / g of pullulanase and 60 U / g of isoamylase were added to the Liupu taro slurry. The enzymatic treatment was carried out at 50°C for 40 min with constant oscillation at a speed of 200 r / min. The enzymatic slurry was obtained.

[0043] (2) Meatball preparation: 50g of minced pork, 62g of enzyme hydrolyzed pulp, 10g of cassava starch, 0.4g of levan gum, 0.5g of compound phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate, 1:1:1 by mass ratio), 1g of salt, 0.2g of white pepper, 10g of egg white, 2.5g of minced onion, 3g of fresh ginger, 0.2g of chicken essence, were placed in a meat grinder and thoroughly kneaded into a meat paste. The meat paste was placed in a 4°C refrigerator and allowed to stand for emulsification for 30min. 0.2g of glutamine transaminase was added, and after mixing evenly, it was incubated at 50°C for 30min to obtain the treated meat paste. The treated meat paste was made into meatballs, which were pre-cooked in a 75°C water bath for 2min to shape, and then cooked in boiling water. When the meatballs floated, they were taken out, and low glycemic index Liupu taro meatballs were obtained.

[0044] Comparative Example 2

[0045] The difference from Example 1 is that step (2) uses 5% ethanol by mass concentration instead of rice wine as the extracting agent. Specifically, it includes the following steps:

[0046] (1) Liupu taro powder preparation: Fresh Liupu taro with complete individual, no mechanical damage, no rotting deterioration and no pests and diseases was selected, cleaned, peeled, cut into pieces, and then frozen at -20°C for 5min. The frozen taro was ground to a particle size of 0.15mm to obtain Liupu taro powder;

[0047] (2) Mucus and starch separation: The Liupu taro powder was mixed with 5% ethanol by mass concentration at a solid-liquid ratio of 1g:8mL, and then transferred to a subcritical fluid extraction device for extraction. The extraction temperature was 35°C, the extraction pressure was 10MPa, and the extraction flow rate was 15L / h. The extraction was carried out for 3 times, each time for 18min. The extract was separated at a separation temperature of 35°C and a pressure of 0.8MPa to obtain light phase Liupu taro mucus and heavy phase Liupu taro starch;

[0048] (3) Enzymatic treatment: The Liupu taro starch was mixed with 7 times the volume of water to prepare Liupu taro slurry. 60U / g of pullulanase and 60U / g of isoamylase were added to the Liupu taro slurry for enzymatic treatment. The enzymatic treatment was carried out at 50°C water bath for 40min, with continuous shaking at 200r / min. Enzyme hydrolyzed pulp was obtained.

[0049] (4) Preparation of meatballs: 50 g of minced pork, 60 g of enzymatic slurry, 2 g of Liupu taro mucilage, 10 g of cassava starch, 0.4 g of curdlan, 0.5 g of composite phosphate (sodium tripolyphosphate:sodium pyrophosphate:sodium hexametaphosphate at a mass ratio of 1:1:1), 1 g of salt, 0.2 g of white pepper powder, 10 g of egg white, 2.5 g of minced onion, 3 g of fresh ginger, and 0.2 g of chicken essence were placed in a meat grinder and thoroughly kneaded into a meat paste. The meat paste was placed in a refrigerator at 4°C and allowed to stand for emulsification for 30 min. Then, 0.2 g of glutamine transaminase was added, and the mixture was uniformly mixed and incubated at 50°C for 30 min to obtain the treated meat paste. The treated meat paste was used to prepare meatballs, which were pre-cooked in a water bath at 75°C for 2 min to shape, and then cooked in boiling water. After the meatballs floated, they were taken out to obtain the finished low-glycemic-index Liupu taro meatballs.

[0050] Effect verification:

[0051] I. The meatballs prepared according to each example and each comparative example were detected for yield, cooking loss rate, water holding capacity, and color value according to the following method:

[0052] Yield: The mass of all raw materials before cooking (m1) and the mass of the finished product after cooking (m2) were recorded,

[0053] Cooking loss rate: The mass of the meatball sample before cooking m1 was placed in boiling water for 10 min. The cooked meatballs were taken out, allowed to stand at room temperature for 5 min, drained of water, and weighed for the mass m2 after cooking,

[0054] Water holding capacity: The sample was cut into about 2 mm thick slices, and about 2.0 g was accurately weighed for m1. The sample was wrapped in two layers of filter paper and placed at the bottom of a centrifuge tube. Centrifugation was performed at 4000 r / min for 15 min. The sample was taken out and weighed for m2.

[0055] Color value: The color value of the sample surface was determined using a CM-3600A spectrophotometer, including brightness value (L*), red-green value (a*), and yellow-blue value (b*).

[0056] The specific detection result data of each group are shown in Table 1.

[0057] Table 1

[0058]

[0059] As shown by the data in Table 1, compared with the comparative examples, the Liupu taro meatballs prepared in the three examples had high yield, low cooking loss rate, and high water holding capacity. The cross sections of the Liupu taro meatballs of each group were as follows: Figure 1As shown, the three embodiments have high brightness values, and the meatballs are normal and uniform in color; the comparative example 1 has a lower brightness value, and the color is dark, while the comparative example 2 has a higher brightness value, and the color is white. It can be seen that, by separating the slime of Lipu taro and using it in the preparation of the meatballs, the yield and water holding rate of the meatballs can be greatly improved, and the cooking loss rate can be reduced. In addition, by selecting a certain degree of rice wine as a solvent to separate the slime and starch of Lipu taro, the yield and water holding rate of the meatballs can also be improved, and the cooking loss rate can be reduced, compared with other conventional solvents such as ethanol.

[0060] II. Sensory evaluation of the meatballs prepared in each embodiment and each comparative example was carried out as follows:

[0061] Ten people with experience in food sensory evaluation (5 males and 5 females) were organized into an evaluation team, and the evaluators were trained to be familiar with the evaluation indicators, scoring standards and operation methods. The evaluators recorded the sensory quality of the meatballs from the color, texture state, smell, taste and flavor in five aspects according to the sensory evaluation standard (see Table 2 below).

[0062] Table 2 Sensory evaluation standard

[0063]

[0064] The score results obtained from the sensory evaluation of each group of meatballs are shown in Table 3 below:

[0065] Table 3

[0066]

[0067] As Figure 1 As can be seen from the data in Table 3, the Lipu taro meatballs prepared in Examples 1-3 are normal in color, uniform in color, compact in structure, smooth and fine in cross section, have relatively uniform pores, rich meat aroma, fresh and tender taste, chewy Q, and high total sensory score. The Lipu taro meatballs prepared in Comparative Example 1 have slightly dark color, rough cross section, slightly unevenly distributed pores, chewy and not easy to chew; the color of Comparative Example 2 is slightly white, has few pores, and has a slight sticky feeling; the total sensory score of the two comparative examples is significantly lower than that of the examples.

[0068] III. The texture properties of the meatballs prepared in each embodiment and each comparative example were determined as follows:

[0069] The texture properties of the meatballs were determined by CT3 texture analyzer, and the determination indexes included hardness, chewiness, elasticity, cohesiveness and gumminess. The determination conditions were as follows: TPA mode, TA5 cylindrical probe was selected, 40% deformation, trigger force 0.1N, and test speed 1mm / s.

[0070] The specific detection results of each group are shown in Table 4 below:

[0071] Table 4

[0072] Group Hardness (N) Chewiness (mJ) Springiness (mm) Cohesiveness Gumminess (N) Example 1 8.01 16.70 3.57 0.81 3.84 Example 2 8.15 17.27 3.71 0.80 4.21 Example 3 7.67 15.60 3.67 0.78 3.79 Comparative Example 1 12.11 28.75 2.89 0.64 7.37 Comparative Example 2 11.88 29.00 2.25 0.57 8.33

[0073] From the data in Table 4, it can be seen that the hardness, chewiness and gumminess of the Liupu taro meat balls prepared in Examples 1-3 are significantly lower than those of Comparative Examples 1-2, and the elasticity and cohesiveness are higher than those of Comparative Examples 1-2. It is shown that the meat balls prepared in Comparative Examples 1-2 have high hardness, are not easy to chew and stick to teeth, while the meat balls prepared in Examples 1-3 have good elasticity and moderate hardness.

[0074] IV. The blood glucose index (PGI) of the meat balls prepared in each example and each comparative example is determined according to the following method:

[0075] The meat balls are crushed into meat paste, and 50 mg of the meat paste sample is weighed, 10 mL of HCl-KCl buffer (pH 1.5) is added, and the pH is adjusted to 1.5 with HCl; 0.2 mL of pepsin solution is added, and the mixture is oscillated in a 40℃ water bath for 1 h, and then cooled to room temperature; 25 mL of phosphate buffer (pH 6.9) is added to the mixture after gastric digestion, and the pH is adjusted to 6.9 with NaOH; 1 mL of α-amylase solution is added, and the mixture is oscillated in a 37℃ constant temperature water bath for 90 min, 1 mL of the enzyme solution is immediately taken out, and the enzyme reaction is stopped by high temperature enzyme inactivation, and then 3 mL of sodium acetate buffer (pH 4.75) and 60 μL of glucose amylase solution are added, and the mixture is oscillated in a 60℃ constant temperature water bath for 45 min, and then the glucose content in the reaction solution is determined by the DNS method, and the PGI is calculated.

[0076]

[0077] PGI = 39.21 + 0.803 x HR.

[0078] The specific determination results of each group are shown in Table 5.

[0079] Table 5

[0080] Indicator Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 PGI 44.19 44.30 43.75 52.85 51.69

[0081] From the data in Table 5, it can be seen that the PGI value of the Liupu taro meat balls prepared in Example 3 is the smallest, and there is little difference between Example 3 and Examples 1 and 2, but the PGI values of the three examples are significantly lower than those of Comparative Examples 1 and 2. It can be seen that the PGI of the final Liupu taro meat ball product can be significantly reduced by first extracting and separating the Liupu taro mucilage and Liupu taro starch, and then enzymatically hydrolyzing the Liupu taro starch.

[0082] Although the present application has been disclosed with reference to the preferred embodiments, it is not intended to limit the present application, and any person skilled in the art can make some modifications and improvements without departing from the spirit and scope of the present application, and therefore the protection scope of the present application is defined by the claims.

Claims

1. A method for preparing low glycemic index Lipu taro meatballs, characterized in that: The steps include: (1) Preparation of Lipu taro powder: Select fresh Lipu taro that is intact, free of mechanical damage, rot, deterioration, and pests and diseases, clean it, peel it, cut it into pieces, quickly freeze it, and then crush it to obtain Lipu taro powder; (2) Separation of mucus and starch: Dilute 10-15° rice wine with 2-5 times the volume of water to form rice wine liquid, add Lipu taro powder to the rice wine liquid and mix well, then transfer to a subcritical fluid extraction device for extraction, the extraction temperature is 30-40°C, the extraction pressure is 5-10 MPa, the extraction flow rate is 10-20 L / h, and the extraction is carried out continuously for 2-3 times, each time for 15-20 minutes, and the extract is separated under the conditions of separation temperature of 30-40°C and pressure of 0.5-1 MPa to obtain a light phase of Lipu taro mucus and a heavy phase of Lipu taro starch; (3) Enzymatic hydrolysis: adding 6 to 8 times the volume of water to the initial product of Lipu taro starch and mixing to obtain Lipu taro paste, adding 30 to 80 U / g pullulanase and 30 to 80 U / g isoamylase to the Lipu taro paste for enzymatic hydrolysis to obtain an enzymatic hydrolysis slurry; (4) Preparation of meatballs: minced pork belly, enzymatic slurry, taro mucilage, cassava starch, curdlan, complex phosphate, salt, white pepper, egg white, chopped green onion, fresh ginger, and chicken essence are placed in a meat grinder and thoroughly minced into minced meat. The minced meat is placed in a 0-5°C environment for emulsification for 20-40 minutes; transglutaminase is added, mixed evenly, and then placed at 45-55°C for incubation for 20-40 minutes to obtain processed minced meat; the processed minced meat is made into meatballs, pre-cooked in a 70-80°C water bath for 1-3 minutes to set the shape, and then placed in boiling water for maturation. After the meatballs float, they are removed to obtain the finished taro meatballs with a low glycemic index.

2. The method for preparing a low glycemic index Lipu taro meatball as claimed in claim 1, wherein: In step (1), the quick freezing is carried out at a temperature of -20 to -25°C for 3 to 5 minutes, and the product is crushed to a particle size of 0.1 to 0.2 mm.

3. The method for preparing a low glycemic index Lipu taro meatball as claimed in claim 1, wherein: In step (2), the ratio of the Lipu taro powder to the rice wine liquid is 1g:5-8mL according to the material-liquid ratio.

4. The method for preparing a low glycemic index Lipu taro meatball as claimed in claim 1, wherein: In step (3), the enzymatic hydrolysis treatment is carried out in a water bath at 45 to 55° C. for 30 to 60 minutes, during which the mixture is continuously shaken at a speed of 150 to 250 r / min.

5. The method for preparing the low glycemic index Lipu taro meatballs as claimed in claim 1, wherein: In step (4), the composite phosphate is obtained by compounding sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate in a mass ratio of 1-1.5:1-2:1-2.

6. The method for preparing the low glycemic index Lipu taro meatballs according to claim 1, wherein: In step (4), the proportion of the raw materials is as follows: 45-55g minced pork, 55-65g enzymatic slurry, 1-3g taro mucus, 8-15g cassava starch, 0.1-0.7g curdlan, 0.3-0.7g complex phosphate, 0.5-1.2g salt, 0.1-0.3g white pepper, 8-12g egg white, 2-3g chopped green onion, 2-5g fresh ginger, 0.1-0.3g chicken essence; and 0.1-0.2g transglutaminase.

7. The low glycemic index Lipu taro meatballs prepared by the preparation method according to any one of claims 1 to 6, characterized in that: The low glycemic index (PGI) predicted value of the Lipu taro meatballs is 43.75-44.30, and they are low GI foods.

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