Preparation method and application of high-resistance potato raw material powder

Abstract

This invention discloses the preparation and application of a highly resistant tuber raw material powder. It rapidly and efficiently isolates intact cells from tuber crops, maintaining cell wall integrity and delaying starch digestion while minimizing the loss of dietary fiber, protein, and polyphenols. The highly resistant tuber raw material powder prepared by this invention exhibits excellent processing characteristics. By appropriately replacing wheat flour in noodle formulations, it effectively lowers the glycemic index (GI) of the product. Furthermore, the highly resistant tuber raw material powder, in conjunction with gluten, oat β-glucan, and calcium stearoyl lactylate, further enhances the encapsulation of starch by non-starch components, resulting in low-GI noodles with superior taste and flavor.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of preparation of potato raw material powder, and particularly relates to a preparation method and application of high-resistance potato raw material powder. BACKGROUND

[0002] Potato crops are the third largest staple crop in the world, with abundant yield and economic benefits, and mainly include white potato, sweet potato, purple potato, potato, cassava and yam, etc. Potato crops are rich in dietary fiber, protein and polyphenols, etc. However, the starch content is relatively low. Despite this, potato starch still belongs to easily digestible starch. Potato starch exists in the complete polysaccharide cell wall. The potato cell wall is mainly composed of cellulose, hemicellulose, pectin, lignin and ferulic acid. These components form a wide cross-linked dense network in space and wrap the potato starch, effectively inhibiting the contact of amylase to starch. Therefore, developing potato raw material powder with a high proportion of complete cell wall and applying it to starch-based food can help to reduce the starch digestion rate and GI value of the product.

[0003] Patent CN112646848A discloses a preparation method of potato starch with increased resistance and easy digestibility, mainly through physical and enzymatic modification methods such as radio frequency / microwave, amylase and pullulanase to improve the resistance of potato starch. Patent CN116941743A discloses a low-digestibility compound sweet potato whole powder, dried bean skin and a preparation method thereof, mainly by gelatinizing sweet potato starch and then debranching. However, these technologies have limited improvement on the anti-digestion performance of starch. At the same time, there are defects such as complex process, great loss of nutritional components such as dietary fiber, protein and polyphenol, and poor stability.

[0004] Therefore, based on potato tubers, the cells that significantly hinder the contact of amylase are separated from potato tubers to prepare a high-resistance potato raw material powder, which is of great significance for developing slow-digestible and anti-digestible starch-based food. SUMMARY

[0005] This section is intended to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of the specification to avoid obscuring the purpose of this section, the abstract and the title, and such simplifications or omissions cannot be used to limit the scope of the present application.

[0006] In view of the above and / or problems existing in the prior art, the present application is proposed.

[0007] Therefore, the purpose of the present application is to overcome the deficiencies in the prior art and provide a preparation method of high-resistance potato raw material powder.

[0008] To solve the above technical problems, the application provides a preparation method of high-resistance potato raw material powder, characterized by comprising the following steps,

[0009] cutting: cutting the washed and peeled potato tubers into pieces;

[0010] preheating: preheating the cut potato tubers;

[0011] soaking: soaking the preheated potato tubers in a phosphate buffer solution;

[0012] heating: high-pressure heating the soaked potato tubers;

[0013] pulping: pulping the high-pressure treated potato tubers;

[0014] sieving: passing the pulped slurry through mesh sieves in sequence, fully rinsing, collecting components and freeze-drying.

[0015] As a preferred scheme of the preparation method, the potato tubers are sweet potato, white potato, purple potato, cassava, kudzu root, potato and yam.

[0016] As a preferred scheme of the preparation method, the cut potato tubers are cut into 3x3x3 cm cubic pieces after being washed and peeled.

[0017] As a preferred scheme of the preparation method, the preheating temperature is 50-80 DEG C, and the preheating time is 30-120 min.

[0018] As a preferred scheme of the preparation method, the preheated potato tubers are soaked in a phosphate buffer solution, wherein the phosphate buffer solution is a sodium phosphate dibasic and sodium phosphate monobasic solution, the sodium phosphate dibasic solution concentration is 0.5-2.5%, the sodium phosphate monobasic solution concentration is 0.1-2%, the soaking time is 1-4 h, and the soaking temperature is 4-30 DEG C.

[0019] As a preferred scheme of the preparation method, the high-pressure heating pressure ranges from 90 to 150 kPa, the heating temperature is 50-100 DEG C, and the heating time is 10-120 min.

[0020] As a preferred scheme of the preparation method, the sieving is passing the pulped slurry through mesh sieves with large and small pore sizes in sequence, the large pore size is 200-400 μm, the small pore size is 100-200 μm, fully rinsing the components on the small pore size mesh sieve, collecting the components and freeze-drying.

[0021] Still another object of the present application is to provide an application of the high-resistance potato raw material powder in preparing a slowly-digestible and anti-digestible starch-based food.

[0022] Still another object of the present application is to provide a low-GI noodle formula, which comprises, in terms of mass fraction, 10-50 parts of the high-resistance potato raw material powder, 30-80 parts of high-gluten wheat flour, 1-5 parts of oat beta-glucan, 1-10 parts of rice flour, 1-5 parts of edible salt, and 0-0.15 parts of calcium stearoyl lactate; the high-resistance potato raw material powder is prepared by the preparation method according to any one of claims 1-8.

[0023] Still another object of the present application is to provide an application of the low-GI noodle formula in producing a coarse-grain noodle, a white-salt noodle, and a wheat noodle.

[0024] The present application has the following beneficial effects:

[0025] (1) The present application extracts intact cells from potato tubers by preserving the integrity of the cell walls of the potato tubers, greatly enhances the anti-digestive performance of the potato starch, and reduces the loss of nutritional components such as dietary fiber, protein, and polyphenol of the potato, thereby improving the utilization rate of the potato food resources.

[0026] (2) The present application establishes a preparation method suitable for a variety of high-resistance potato raw material powders. By preheating with hot air, the cross-linking degree of pectin in the cell walls of the potato tubers is increased, the toughness and stability of the cell walls are enhanced, and the activity of endogenous pectinase in the tubers is reduced, thereby reducing the degree of degradation of the cell walls by the endogenous pectinase. By soaking in a phosphate buffer, the tubers are softened, which facilitates the dispersion. By high-pressure heating, the connections between the cells of the potato tubers are weakened, and the density of the cell walls is increased by the additional compression force, thereby reducing the porosity of the cell walls. By grinding and sieving, the cells are completely separated from the tubers and freeze-dried into the raw material powder that can be used for processing.

[0027] (3) The present application provides an application of the prepared high-resistance potato raw material powder in noodles. By replacing part of the easily-digestible wheat flour, the starch digestion rate of the noodles is reduced. By adding calcium stearoyl lactate, the cross-linking degree of pectin in the cell walls of the potato tubers is further enhanced, and the permeability of the cell walls to amylase is reduced. By adding beta-glucan and gluten, a more compact network is formed to wrap the starch, thereby further improving the resistance to amylase digestion and increasing the nutritional value of the noodles.

[0028] (4) The high-resistance potato raw material powder prepared by the present application not only can significantly inhibit starch digestion, but also is rich in nutritional components and has good processing characteristics. The products prepared by using the high-resistance potato raw material powder have low GI value, strong palatability, low cooking loss, and good taste. BRIEF DESCRIPTION OF DRAWINGS

[0029] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the following embodiment description will be briefly introduced. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without any creative labor. Among them:

[0030] Figure 1 Optical micrograph of high resistance potato raw material powder obtained in Example 1.

[0031] Figure 2 Optical micrograph of high resistance potato raw material powder obtained in Example 1. DETAILED DESCRIPTION

[0032] In order to make the above-mentioned purposes, features and advantages of the present application more apparent and easy to understand, the specific embodiments of the present application will be described in detail below.

[0033] In the following description, many specific details are set forth in order to provide a thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and those skilled in the art can make similar generalizations without departing from the connotation of the present application, therefore the present application is not limited to the specific embodiments disclosed below.

[0034] Secondly, the "one embodiment" or "embodiment" referred to herein means that the specific features, structures or characteristics can be included in at least one implementation of the present application. "In one embodiment" appearing in different places in the specification does not mean the same embodiment, nor is it an independent or alternative embodiment that excludes other embodiments.

[0035] The white potatoes, sweet potatoes, purple potatoes and potatoes involved in the embodiments of the present application are purchased from Jinyifeng Farm.

[0036] The pepsin, porcine pancreatic alpha-amylase and starch glucosidase used in the embodiments of the present application are purchased from Sigma Reagent Company, and the glucose kit is purchased from Nanjing Jiancheng Biological Reagent Company.

[0037] The high-gluten wheat flour, oat beta-glucan and calcium stearoyl lactate used in the embodiments of the present application are purchased from Yihai Kerry Gold Dragon Fish Food Co., Ltd., Zhejiang Yinao Biological Technology Co., Ltd. and Pingdu Xinsengda Food Ingredients Co., Ltd. respectively.

[0038] The yield calculation formula of the high resistance potato raw material powder involved in the embodiments of the present application is: yield (%) = mass of freeze-dried potato tuber cell powder x 100 / dry basis mass of peeled potato tuber.

[0039] The in vitro starch digestion protocol involved in the present application is as follows: 500 mg sample is mixed in 5 mL deionized water, boiled for 30 min, and kept at 37°C for 10 min. 5 mL pepsin / hydrochloric acid solution (5 mg / mL) is added, reacted for 30 min, then 10 mL sodium acetate buffer solution (0.5 mol / L, pH 5.2) is added, mixed, and 5 mL enzyme mixed solution (porcine pancreatic α-amylase 0.5 U / mg starch, starch glucosidase 0.8 U / mg starch) is added. At 0, 20, 40, 60, 80, 100 and 120 min after the reaction starts, 0.1 mL of the reaction solution is added to 0.9 mL of anhydrous ethanol, and centrifuged at 5000 x g for 5 min. The glucose content is determined using a glucose content kit, and the hydrolysis rate and resistant starch content of the sample are calculated.

[0040] Hydrolysis rate (%) = 0.9 x 100 x glucose content in reaction solution / total starch content

[0041] Resistant starch content (%) = 100 - hydrolysis rate at 120 min

[0042] The GI value determination protocol involved in the present application is as follows: white bread is used as the reference material for GI value determination, and the same in vitro digestion experiment is performed. The digestion time is taken as the abscissa, and the hydrolysis rate is taken as the ordinate, to calculate the hydrolysis index and GI value.

[0043] Hydrolysis index (H) = 100 x sample hydrolysis curve area / white bread hydrolysis curve area

[0044] GI = 39.7 + 0.549 x H

[0045] Example 1

[0046] (1) Cutting: the washed and peeled white potato tubers are cut into 3 x 3 x 3 cm cubic small pieces;

[0047] (2) Hot air preheating: the cut white potato tubers are preheated in a hot air drying oven, the drying temperature is 50°C, and the drying time is 60 min;

[0048] (3) Soaking: the preheated white potato tubers are soaked in a sodium dihydrogen phosphate and disodium hydrogen phosphate solution, the concentration of the sodium dihydrogen phosphate solution is 0.5%, the concentration of the disodium hydrogen phosphate solution is 0.25%, the soaking time is 2 h, and the soaking temperature is 4°C;

[0049] (4) High-pressure heating: the soaked potato tubers are treated in a pressure cooker, the pressure is 120 kPa, the heating temperature is 60°C, and the heating time is 30 min;

[0050] (5) Grinding: the high-pressure treated white potato tubers are ground using a soybean milk machine;

[0051] (6) sieving: the slurry after pulping is sequentially passed through two layers of large-pore and small-pore screens, the large-pore size is 250 μm, and the small-pore size is 100 μm, after the components on the small-pore screen are sufficiently flushed, the components are collected and freeze-dried.

[0052] The high-resistance potato material powder obtained by the method provided in the application is observed by using a general optical microscope and a polarizing microscope, and the magnification is 200 times, and the results are shown in Figs. 1 and 2. Figure 1 Figure 2 The results show that the high-resistance potato material powder obtained by the method provided in the application is basically intact potato cells, and almost no free starch exists. The cell wall tightly wraps the starch granules, and the cell wall has certain crystallization properties, which provides the structural strength of the cell wall. The yield of the white potato material powder is 75.68%, and the resistant starch content is 46.37%.

[0053] Example 2

[0054] The difference between this example and Example 1 is that the white potato is replaced by the sweet potato, and the remaining steps are the same as those in Example 1, to obtain the sweet potato material powder. The yield of the sweet potato material powder is 78.21%, and the resistant starch content is 42.44%.

[0055] Example 3

[0056] The difference between this example and Example 1 is that the white potato is replaced by the purple potato, and the remaining steps are the same as those in Example 1, to obtain the purple potato material powder. The yield of the purple potato material powder is 85.39%, and the resistant starch content is 49.92%.

[0057] Example 4

[0058] The difference between this example and Example 1 is that the hot air preheating temperature in step (2) is adjusted to 70 ℃, and the remaining steps are the same as those in Example 1, to obtain the white potato material powder. The yield of the white potato material powder is 80.13%, and the resistant starch content is 50.20%.

[0059] Example 5

[0060] The difference between this example and Example 1 is that the hot air preheating temperature in step (2) is adjusted to 80 ℃, and the remaining steps are the same as those in Example 1, to obtain the white potato material powder. The yield of the white potato material powder is 72.07%, and the resistant starch content is 40.05%.

[0061] Example 6

[0062] The difference between this example and Example 1 is that the hot air preheating temperature in step (2) is adjusted to 90 ℃, and the remaining steps are the same as those in Example 1, to obtain the white potato material powder. The yield of the white potato material powder is 52.32%, and the resistant starch content is 28.14%.​

[0063] Example 7

[0064] The difference between this example and Example 1 is that the hot air preheating temperature in step (2) is adjusted to 100℃, and the remaining steps are the same as those in Example 1 to obtain white potato raw material powder. The yield of white potato raw material powder is 45.58%, and the resistant starch content is 20.11%.

[0065] In summary, the yield of white potato raw material powder and the resistant starch content, the hot air preheating temperature in the present application is 50℃-80℃.

[0066] Example 8

[0067] High-resistance noodles are made using the white potato raw material powder prepared in Example 1. The noodle formula is as follows: high-resistance white potato raw material powder 10 parts, high-gluten wheat flour 80 parts, oat beta-glucan 0 parts, glutinous rice flour 5 parts, edible salt 5 parts, and calcium stearoyl lactate 0 parts. The GI value of the noodles is 65.5, which is a medium GI food.

[0068] Example 9

[0069] High-resistance noodles are made using the white potato raw material powder prepared in Example 1. The noodle formula is as follows: high-resistance white potato raw material powder 30 parts, high-gluten wheat flour 60 parts, oat beta-glucan 0 parts, glutinous rice flour 5 parts, edible salt 5 parts, and calcium stearoyl lactate 0 parts. The GI value of the noodles is 50.8, which is a low GI food.

[0070] Example 10

[0071] High-resistance noodles are made using the white potato raw material powder prepared in Example 1. The noodle formula is as follows: white potato raw material powder 50 parts, high-gluten wheat flour 40 parts, oat beta-glucan 0 parts, glutinous rice flour 5 parts, edible salt 5 parts, and calcium stearoyl lactate 0 parts. The GI value of the noodles is 45.3, which is a low GI food.

[0072] Example 11

[0073] High-resistance noodles are made using the white potato raw material powder prepared in Example 1. The noodle formula is as follows: high-resistance white potato raw material powder 45 parts, high-gluten wheat flour 40 parts, oat beta-glucan 5 parts, glutinous rice flour 5 parts, edible salt 5 parts, and calcium stearoyl lactate 0 parts. The GI value of the noodles is 43.8, which is a low GI food.

[0074] Example 12

[0075] High-resistance noodles are made using the white potato raw material powder prepared in Example 1. The noodle formula is as follows: high-resistance white potato raw material powder 50 parts, high-gluten wheat flour 40 parts, oat beta-glucan 0 parts, glutinous rice flour 5 parts, edible salt 5 parts, and calcium stearoyl lactate 0.1 parts. The GI value of the noodles is 43.5, which is a low GI food.

[0076] Example 13

[0077] High resistant noodles were made using the white potato raw material powder prepared in Example 1. The noodle recipe was as follows: high resistant white potato raw material powder 45 parts, high gluten wheat flour 40 parts, oat beta-glucan 5 parts, corn starch 5 parts, edible salt 5 parts, calcium stearoyl lactylate 0.1 parts. The GI value of the noodles was 41.6, which was a low GI food.

[0078] Comparative Example 1

[0079] White potato powder: White potato tubers were dried using hot air at 60°C for 48h and then ground to obtain white potato powder.

[0080] Comparative Example 2

[0081] White potato starch: White potato powder (40g) was added to 320mL of NaOH solution (0.05M). The solution was shaken in a water bath at 30°C for 8h and then centrifuged at 4000xg for 15min. The supernatant was discarded, and the precipitate was washed twice with distilled water. The top yellow material was carefully scraped off. The resulting precipitate was crude white potato starch. The crude starch was further washed with ethanol, suction filtered and dried in an oven at 40°C to obtain purified white potato starch.

[0082] White potato starch and white potato powder prepared in Comparative Examples 1 and 2 were tested for in vitro digestion. The results showed that the resistant starch content of white potato powder was 17.82%, and the resistant starch content of white potato starch was 5.38%, both of which were significantly lower than the resistant starch content of high resistant white potato raw material powder.

[0083] Comparative Example 3

[0084] White potato starch noodles: The high resistant white potato raw material powder in Example 8 was replaced with white potato starch.

[0085] Comparative Example 4

[0086] White potato powder noodles: The high resistant white potato raw material powder in Example 8 was replaced with white potato powder.

[0087] Comparative Example 5

[0088] Wheat flour noodles: The high resistant white potato raw material powder in Example 8 was replaced with high gluten wheat flour.

[0089] The white potato starch noodles, white potato powder noodles and wheat flour noodles prepared in Comparative Examples 3, 4 and 5 were tested for GI value. The results showed that the GI value of white potato starch noodles was 80.4, the GI value of white potato powder noodles was 78.6, and the GI value of wheat flour noodles was 81.8, all of which were significantly higher than the noodles made from high resistant white potato raw material powder.

[0090] The present application adopts hot air drying to pretreat the tuber, on the one hand, inactivates endogenous pectinase, reduces the damage of endogenous pectinase to the cell wall, on the other hand, promotes the cross-linking between pectin; then, adopts high-pressure heating treatment, so that the cells are further dispersed, the high pressure additionally applied makes the cell wall compressed, the density of the cell wall is enhanced, and the pore size is reduced. Not only the integrity of the cell wall of the tuber is reserved, the complete cells are extracted from the tuber, the anti-digestion performance of the tuber starch is greatly enhanced, but also the loss of the nutritional ingredients such as the dietary fiber, protein and polyphenol of the tuber is reduced, and the utilization rate of the tuber food resources is improved.

[0091] It should be noted that the above examples are only used to illustrate the technical solutions of the present application but not limit the present application. Although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced equivalently without departing from the spirit and scope of the present application, and all of them should be covered in the scope of the present application.

Claims

1. A process for the preparation of high resistant potato raw material flour, characterized by: Comprising, cutting: cutting the washed and peeled tuber into pieces; preheating: preheating the cut tuber; soaking: soaking the preheated tuber in a phosphate buffer; heating: high-pressure heating of the soaked tuber; milling: milling the high-pressure treated tuber; sieve screening: passing the milled slurry through a mesh screen in sequence, washing thoroughly, collecting the components and freeze-drying; the preheating temperature is 50-80℃, and the preheating time is 30-120 min; the high-pressure heating pressure range is 90-150 kPa, the heating temperature is 50-100℃, and the heating time is 10-120 min.

2. The production method according to claim 1, characterized by: The tuber includes sweet potato, white potato, purple potato, cassava, kudzu root, potato and yam.

3. The production method according to claim 1, wherein: The cutting is cutting the washed and peeled tuber into 3x3x3 cm cubic pieces.

4. The production method according to claim 1, wherein: The soaking of the preheated tuber in a phosphate buffer, wherein the phosphate buffer is a sodium phosphate and disodium hydrogen phosphate solution, the sodium phosphate solution concentration is 0.5-2.5%, the disodium hydrogen phosphate solution concentration is 0.1-2%, the soaking time is 1-4 h, and the soaking temperature is 4-30℃.

5. The production method according to claim 1, wherein: The sieve screening is passing the milled slurry through a large-pore and a small-pore mesh screen in sequence, the large-pore size is 200-400 μm, the small-pore size is 100-200 μm, washing the components on the small-pore mesh screen thoroughly, collecting the components and freeze-drying.

6. Use of the high-resistance tuber raw material powder prepared by the preparation method of any one of claims 1-5 in the preparation of slow-digestible and resistant-digestible starch-based food.

7. A low GI noodle, characterized by: The low GI noodles include, by mass fraction, 10-50 parts of high-resistance tuber raw material powder, 30-80 parts of high-gluten wheat flour, 1-5 parts of oat beta-glucan, 1-10 parts of millet flour, 1-5 parts of edible salt, and 0-0.15 parts of calcium stearoyl lactate; the high-resistance tuber raw material powder is prepared by the preparation method of any one of claims 1-5.

8. Use of the low GI noodles of claim 7 in the production of coarse cereal noodles, white salt noodles and wheat noodles.

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