High-nutrition puffed food based on jackfruit seeds and preparation method of high-nutrition puffed food

Abstract

The invention relates to the technical field of food research and development, and discloses a jack fruit seed-based high-nutrition puffed food, which comprises the following components by weight: 50-90% of jack fruit seed whole powder; 3%-10% of a protein enhancing component; 5%-20% of water; 1%-5% of sucrose; 1%-5% of table salt; the protein enhancing component is whey protein isolate; the preparation method of the high-nutrition puffed food based on the jackfruit seeds is used for preparing the high-nutrition puffed food based on the jackfruit seeds, and comprises the following steps: cleaning and drying the jackfruit seeds, and removing peels of the jackfruit seeds. Through deep processing of the jackfruit seed whole powder and optimization of the formula, the jackfruit seed whole powder not only has the effect of quickly supplementing energy, but also has the health-care functions of resisting fatigue, promoting digestion and the like, is suitable for being used as a sports type functional food, effectively improves the utilization value of jackfruit seeds, and prolongs the industrial chain.

Description

Technical Field

[0001] The invention relates to the technical field of food research and development, and in particular to a high-nutrition puffed food based on jackfruit seeds and a preparation method thereof. Background Art

[0002] Jackfruit (ArtocarpusheterophyllusLam.), also known as tree pineapple and honey winter melon, is a tropical fruit widely distributed around the world. It has plump flesh and high nutritional value and is known as the "Queen of Tropical Fruits". In my country, jackfruit is mainly grown in tropical and subtropical regions such as Hainan, Guangdong, Fujian, and Taiwan. Hainan Province has the largest planting area, with an annual output of about 120,000 tons. Jackfruit seeds account for about 20% of the weight of mature fruits. They have a large yield and are rich in nutrients. The seeds are rich in more than 60% starch, dietary fiber, minerals, lysine, and flavonoid antioxidants, which have the effects of invigorating qi and blood, and relieving inflammation and pain. In addition, jackfruit seeds also contain a large amount of resistant starch, which can promote intestinal peristalsis, help digestion, and have health benefits such as lowering blood sugar.

[0003] However, with the gradual promotion of jackfruit planting and processing, a large number of jackfruit seeds have not been effectively utilized and most of them have been abandoned, resulting in a waste of resources and causing a certain degree of environmental pollution. At present, research on jackfruit seeds is mostly focused on its starch, protein structure, physical and chemical properties and nutritional analysis, while the research and development of related products and high-value utilization are still insufficient.

[0004] To this end, those skilled in the art provide a high-nutrition puffed food based on jackfruit seeds and a preparation method thereof to solve the problems raised in the above background technology. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a high-nutrition puffed food based on jackfruit seeds and a preparation method thereof, which solves the problem of insufficient research and development and high-value utilization of jackfruit seeds in the prior art.

[0006] To achieve the above objectives, the present invention is implemented by the following technical scheme: a high-nutrition puffed food based on jackfruit seeds, comprising the following components in percentage by weight:

[0007] 50%-90% whole jackfruit seed powder;

[0008] 3%-10% protein-enhancing ingredients;

[0009] 5%-20% moisture;

[0010] 1%-5% sucrose;

[0011] 1%-5% table salt.

[0012] Preferably, the protein enhancing ingredient is whey protein isolate.

[0013] Specifically, the whole powder of jackfruit seeds is used as the main ingredient, which provides rich nutrients, especially in the process of puffing, it can maintain the physical and chemical properties of its starch, so that the puffed product has good crispness and palatability. Preferably, the protein enhancement ingredient is whey protein isolate, which helps to improve the nutritional value of the product, enhance the mechanical strength and puffing performance of the product, and give the product better structural stability and crispness. In addition, whey protein isolate can also provide high-quality amino acids, promote the synthesis of protein in the body, and meet health needs. By adding 5%-20% of water to the product, the appropriate humidity conditions during the preparation process are ensured, which is convenient for starch gelatinization and puffing reactions; and the addition of an appropriate amount of sucrose and salt makes the taste of the puffed food richer, adjusts the sweet and salty flavor of the product, and meets the taste preferences of the public. The food not only retains the natural nutrients of jackfruit seeds, but also achieves a balance between nutrition and flavor of puffed food through reasonable formula design and process optimization. It has the functions of easy digestion, rapid energy replenishment, and improved satiety, and can be used as an ideal dietary choice for athletes or ordinary consumers.

[0014] A method for preparing a high-nutrition puffed food based on jackfruit seeds, which is used to prepare a high-nutrition puffed food based on jackfruit seeds, comprises the following steps:

[0015] (1) Jackfruit seeds are cleaned, dried, and peeled;

[0016] (2) mixing the peeled jackfruit seeds with water, beating and filtering, standing and settling to obtain moist jackfruit seed powder, and drying;

[0017] (3) mixing dried jackfruit seed whole powder with deionized water to prepare whole powder slurry;

[0018] (4) heating the whole powder slurry to a predetermined temperature to obtain a gel sheet;

[0019] (5) aging and drying the gel sheet, and then expanding it;

[0020] (6) Seasoning and packaging the puffed food.

[0021] Preferably, the step (2) comprises the following steps:

[0022] Mix peeled jackfruit seeds with water in a ratio of 1:4 to 1:6;

[0023] The mixed jackfruit seeds are pulverized in a high-speed grinder until a uniform slurry is formed;

[0024] The slurry is filtered using three layers of gauze to remove impurities and retain the slurry;

[0025] The filtered slurry is allowed to settle for 12 to 24 hours, and the supernatant is skimmed off to obtain a wet precipitate;

[0026] The precipitate is dried at 60° C. to 70° C. until the moisture content is reduced to about 12%, thereby obtaining jackfruit seed whole powder.

[0027] Specifically, first, the peeled jackfruit seeds are mixed with water in a ratio of 1:4 to 1:6 to ensure that the amount of water is sufficient to cover and fully wet the seeds. Then, the mixture is placed in a high-speed grinder for pulping until a uniform slurry is formed, ensuring that the jackfruit seeds are completely crushed and the slurry has a uniform texture and no graininess. Next, the slurry is filtered using three layers of gauze to remove larger impurities and incompletely crushed particles, retaining a delicate slurry portion. The filtered slurry is left to stand for 12 to 24 hours, the solid matter is separated by a precipitation process, and the supernatant is skimmed off to obtain a moist precipitate. Finally, the precipitate is dried at 60°C to 70°C until its moisture content drops to about 12%, forming a dry jackfruit seed powder suitable for subsequent processing.

[0028] Preferably, in the step (3), the dried jackfruit seed powder is mixed with deionized water in a ratio of 1:3 to 1:5.

[0029] Specifically, the mixed materials are stirred evenly until a uniform full-powder slurry is formed. The slurry should have no obvious powder agglomeration or unevenness to ensure that a uniform colloidal structure can be formed when a gel sheet is prepared later.

[0030] Preferably, the step (4) comprises the following steps:

[0031] Pour the prepared full powder slurry into a stainless steel tray to form a uniform thin layer with a thickness of 2 to 5 mm;

[0032] Place the tray in a water bath at 95°C to 100°C for heating for 30 seconds to 2 minutes until the slurry gradually solidifies and forms a translucent gel layer;

[0033] After heating is completed, remove the tray and quickly cool it to room temperature to prevent the gel sheet from over-condensing;

[0034] Remove the cooled gel slices from the tray and set aside.

[0035] Specifically, first, pour the prepared full-powder slurry evenly into a stainless steel tray to ensure that the slurry forms a uniform thin layer, and the thickness of the thin layer is controlled between 2 and 5 mm to ensure uniform heating during the subsequent heating process. Then, place the tray in a water bath at a temperature of 95°C to 100°C for heating treatment, and keep the heating time for 30 seconds to 2 minutes until the full-powder slurry gradually solidifies to form a translucent gel layer, ensuring that the formation of the gel layer is uniform and stable. After the heating is completed, quickly remove the tray and immediately cool it to room temperature to prevent the gel sheet from over-condensing or structural instability due to overheating. After cooling, gently remove the gel sheet from the tray and set it aside for subsequent operations.

[0036] Preferably, the step (5) includes the following steps:

[0037] The prepared gel sheet was placed in an environment of 4° C. and aged for 12 to 24 hours;

[0038] After aging, the gel sheets were placed in a drying device at 50°C to 60°C;

[0039] placing the dried gel sheet in a puffing device;

[0040] During the expansion process, the volume of the gel sheet is continuously observed, and the expansion process is stopped when the volume no longer increases;

[0041] After puffing, cool to room temperature and package.

[0042] Preferably, the data setting temperature of the puffing equipment is 180°C to 220°C.

[0043] Preferably, the drying time of the puffing equipment is 6 hours to 12 hours, until the moisture content drops to 8% to 15%.

[0044] Specifically, first, the prepared gel sheet is placed in an environment of 4°C for aging treatment, and the aging time is 12 to 24 hours, so that the structure of the gel sheet is more stable and the texture is more compact. After the aging is completed, the gel sheet is placed in a drying device at a temperature of 50°C to 60°C for drying treatment to ensure that the moisture content of the gel sheet is further reduced, so as to prepare for the subsequent puffing operation. The dried gel sheet is placed in a puffing device for puffing treatment, and the temperature of the puffing device is preferably set in the range of 180°C to 220°C. During the puffing process, the volume change of the gel sheet is continuously observed, and when it is found that the volume of the gel sheet no longer increases, the puffing treatment is stopped. After the puffing is completed, the gel sheet is cooled to room temperature and finally packaged to ensure the stability and quality of the product. Preferably, the drying time of the puffing device is 6 to 12 hours, until the moisture content of the gel sheet drops to between 8% and 15%, so as to ensure the best taste and storage stability of the puffed food.

[0045] The present invention provides a high-nutrition puffed food based on jackfruit seeds and a preparation method thereof, which has the following beneficial effects:

[0046] The present invention successfully prepares a highly nutritious puffed food through deep processing of jackfruit seed whole powder and optimization of its formula. The puffed food has good puffing performance, crispness and taste, is rich in gamma-aminobutyric acid, dietary fiber and a variety of well-digestible starch components, not only has the effect of quickly replenishing energy, but also has health functions such as anti-fatigue and digestion promotion. The food is suitable as a sports functional food, effectively improves the utilization value of jackfruit seeds, and extends the industrial chain. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 It is a schematic diagram of the process of the present invention;

[0048] Figure 2 Graph showing the effect of different whole slurry concentrations on the expansion rate (A), hardness (B) and brittleness (C) of the dry gel sheet of the present invention;

[0049] Figure 3 The figure is a graph showing the influence of different heating temperatures on the expansion rate (A), hardness (B) and brittleness (C) of the dry gel sheet of the present invention;

[0050] Figure 4 The figure is a graph showing the influence of different moisture contents on the expansion rate (A), hardness (B) and brittleness (C) of the dry gel slice of the present invention;

[0051] Figure 5 The figure is a graph showing the influence of different amounts of whey protein isolate added on the expansion rate (A), hardness (B) and crispness (C) of the dry gel sheet of the present invention;

[0052] Figure 6 This is a graph showing the content of gamma-aminobutyric acid in the whole jackfruit seed powder and its puffed product of the present invention;

[0053] Figure 7 This is a graph showing the dietary fiber content in the whole jackfruit seed powder and its puffed product of the present invention;

[0054] Figure 8 The figure is a graph showing the contents of rapidly digestible starch, slowly digestible starch and resistant starch in the whole jackfruit seed flour and its puffed product of the present invention;

[0055] Fig. 9 It is a product optimization display diagram of the present invention;

[0056] Fig.10 This is a graph showing the effect of the full slurry concentration on the puffing performance of the present invention;

[0057] Fig.11 This is a graph showing the effect of heating temperature on expansion performance of the present invention;

[0058] Fig.12 This is a graph showing the effect of moisture content on puffing performance of the present invention;

[0059] Fig.13 This is a graph showing the effect of the whey protein isolate of the present invention on puffing performance. DETAILED DESCRIPTION

[0060] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0061] Example 1: Preparation method of high-nutrition puffed food based on jackfruit seeds

[0062] Please see attached Figure 1 ;

[0063] 1. Material Preparation

[0064] Jackfruit seed whole powder, deionized water, sucrose, salt, whey protein isolate.

[0065] 2. Preparation of Jackfruit Seed Powder

[0066] The jackfruit seeds are cleaned, the skin is removed, and the seeds are dried at 60°C until the seeds are completely dry. The dried jackfruit seeds are mixed with deionized water at a ratio of 1:5, and pulped using a high-speed grinder. The pulped mixture is filtered through three layers of gauze to remove impurities and retain a fine slurry. The slurry is allowed to stand for 12 to 24 hours, the upper clear liquid is skimmed off, and the precipitate is retained. The precipitate is then dried at 60°C until the moisture content drops to about 12%, thereby obtaining jackfruit seed powder.

[0067] 3. Preparation of full powder slurry

[0068] Weigh a certain amount of jackfruit seed whole powder, pour it into a beaker containing 50 mL of deionized water, stir evenly to make a whole powder slurry. Pour the whole powder slurry into a stainless steel tray and shake it gently to make the slurry evenly distributed on the bottom of the tray.

[0069] 4. Gel Sheet Formation

[0070] Place the tray in a 95°C water bath for heating. Heat for 15 seconds to form an opaque gel layer at the bottom of the slurry. Then immerse the tray completely in the water bath and heat for 30 seconds to completely condense the whole slurry into a translucent gel. After heating, take out the tray immediately and cool it in cold water for 15 seconds to obtain a complete starch gel sheet. Take the gel sheet out of the tray for later use.

[0071] 5. Gel Sheet Aging and Drying

[0072] The obtained starch gel sheet was placed in a refrigerator at 4°C for aging for 12 hours. After aging, it was pressed into a triangular sheet with a side length of 5.0 cm and a thickness of 2.5 mm using a triangular mold. The triangular sheet was placed in an oven at 50°C and dried until its moisture content dropped to 12%.

[0073] 6. Extrusion treatment

[0074] Turn on the airflow puffing equipment (air fryer) and set the temperature to 200°C. When the temperature of the air fryer rises to 200°C, open the door and quickly put the sample into the air fryer for heat puffing for 15-20 seconds until the volume of the puffed piece no longer increases, and the puffing is completed.

[0075] After expansion, the samples were cooled to room temperature and sealed in polyethylene bags for subsequent analysis.

[0076] Example 2: Analysis of factors affecting the performance of puffed food

[0077] Please see attached Figure 2 , Attachment Fig.10 , the effect of whole powder slurry concentration on puffing performance

[0078] The prepared jackfruit seed whole powder was prepared into whole powder slurry at different concentrations (50%, 60%, 70%, 80%, 90%). The same gel sheet preparation and puffing steps as in Example 1 were followed. The puffing rate, hardness and brittleness of the dry gel sheet were tested at a puffing temperature of 200° C. and a moisture content of 12%.

[0079] Results analysis: As the concentration of the whole flour slurry increases to 80%, the puffing rate increases, the hardness increases, and the brittleness increases first and then decreases. When the concentration of the whole flour slurry exceeds 80%, the puffing rate no longer increases significantly.

[0080] Please see attached Figure 3 , Attachment Fig.11 , the effect of heating temperature on expansion performance

[0081] Under the conditions of full slurry concentration of 80% and moisture of 12%, the effects of heating temperatures of 160°C, 180°C, 200°C, 220°C and 240°C on the puffing properties were tested respectively.

[0082] Analysis of results: In the range of 160℃ to 200℃, the expansion rate increases with increasing temperature; after exceeding 200℃, the expansion rate and brittleness remain unchanged, while the hardness gradually decreases.

[0083] Please see attached Figure 4 , Attachment Fig.12 , the effect of moisture content on puffing performance

[0084] Under the conditions of full slurry concentration of 80% and heating temperature of 200°C, the effect of moisture content (8%, 12%, 16%, 20%, 24%) on the puffing performance was tested.

[0085] Result analysis: The effect of moisture content on the expansion rate showed a trend of first increasing and then decreasing, and the optimal moisture content was 12%.

[0086] Please see attached Figure 5 , Attachment Fig.13 , Effect of whey protein isolate on puffing performance

[0087] Under the conditions of full slurry concentration of 80%, heating temperature of 200°C and moisture content of 12%, different concentrations of whey protein isolate (3%, 6%, 9%, 12%, 15%) were added to test the puffing performance.

[0088] Result analysis: When the addition amount of whey protein isolate is 6%, the puffing rate and crispness reach the best, and the hardness is the lowest.

[0089] Example 3: Functional component analysis

[0090] Please see attached Figure 6 , determination of γ-aminobutyric acid

[0091] Based on Example 1, the content of γ-aminobutyric acid in the whole powder of jackfruit seeds and the puffed product was determined. The puffed product powder was passed through a 200-mesh sieve, γ-aminobutyric acid was extracted by refluxing with a 60% ethanol solution, a buffer solution and a reagent were added, and absorbance was measured at a wavelength of 645 nm after the reaction.

[0092] Result analysis: The content of γ-aminobutyric acid in jackfruit seed whole powder was 387.63 mg / 100g, and the content in puffed products was 137.08 mg / 100g.

[0093] Please see attached Figure 7 , determination of dietary fiber

[0094] The dietary fiber content in jackfruit seed whole powder and puffed products was determined with reference to GB5009.88-2014 “National Food Safety Standard Determination of Dietary Fiber in Foods”.

[0095] Result analysis: The dietary fiber content of jackfruit seed whole powder is 15.30%, and the dietary fiber content of puffed product is 9.50%.

[0096] Please see attached Figure 8 , Starch digestibility test

[0097] The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in jackfruit seed whole flour and puffed products were determined using a glucose oxidase kit.

[0098] Analysis of results: The resistant starch content in the whole flour was 78.98%, the resistant starch in the puffed product dropped to 24.41%, and the rapidly digestible starch content increased to 50.41%.

[0099] Please see attached Fig. 9 , the final product is optimized for display.

[0100] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A high-nutrition puffed food based on jackfruit seeds, characterized in that: The composition includes the following weight percentages: 50%-90% whole jackfruit seed powder; 3%-10% protein-enhancing ingredients; 5%-20% moisture; 1%-5% sucrose; 1%-5% table salt.

2. A high-nutrition puffed food based on jackfruit seeds according to claim 1, characterized in that: The protein enhancing ingredient is whey protein isolate.

3. A method for preparing a high-nutrition puffed food based on jackfruit seeds, for preparing a high-nutrition puffed food based on jackfruit seeds according to any one of claims 1-2, characterized in that: The following steps are involved: (1) Jackfruit seeds are cleaned, dried, and peeled; (2) mixing the peeled jackfruit seeds with water, beating and filtering, standing and settling to obtain moist jackfruit seed powder, and drying; (3) mixing dried jackfruit seed whole powder with deionized water to prepare whole powder slurry; (4) heating the whole powder slurry to a predetermined temperature to obtain a gel sheet; (5) aging and drying the gel sheet, and then expanding it; (6) Seasoning and packaging the puffed food.

4. A method for preparing a high-nutrition puffed food based on jackfruit seeds according to claim 3, characterized in that: The step (2) comprises the following steps: Mix peeled jackfruit seeds with water in a ratio of 1:4 to 1:6; The mixed jackfruit seeds are pulverized in a high-speed grinder until a uniform slurry is formed; The slurry is filtered using three layers of gauze to remove impurities and retain the slurry; The filtered slurry was allowed to settle for 12 to 24 hours, and the supernatant was skimmed off to obtain a wet precipitate; The precipitate is dried at 60° C. to 70° C. until the moisture content is reduced to about 12%, thereby obtaining jackfruit seed whole powder.

5. The method for preparing a high-nutrition puffed food based on jackfruit seeds according to claim 3, characterized in that: In the step (3), the dried jackfruit seed powder is mixed with deionized water in a ratio of 1:3 to 1:

5.

6. The method for preparing a high-nutrition puffed food based on jackfruit seeds according to claim 3, characterized in that: The step (4) comprises the following steps: Pour the prepared full powder slurry into a stainless steel tray to form a uniform thin layer with a thickness of 2 to 5 mm; Place the tray in a water bath at 95°C to 100°C for heating for 30 seconds to 2 minutes until the slurry gradually solidifies and forms a translucent gel layer; After heating is completed, remove the tray and quickly cool it to room temperature to prevent the gel sheet from over-condensing; Remove the cooled gel slices from the tray and set aside.

7. The method for preparing a high-nutrition puffed food based on jackfruit seeds according to claim 3, characterized in that: The step (5) includes the following steps: The prepared gel sheet was placed in an environment of 4°C for aging for 12 to 24 hours; After aging, the gel sheets were placed in a drying device at 50°C to 60°C; placing the dried gel sheet in a puffing device; During the expansion process, the volume of the gel sheet is continuously observed, and the expansion process is stopped when the volume no longer increases; After puffing, cool to room temperature and package.

8. The method for preparing a high-nutrition puffed food based on jackfruit seeds according to claim 7, characterized in that: The data setting temperature of the puffing equipment is 180°C to 220°C.

9. The method for preparing a high-nutrition puffed food based on jackfruit seeds according to claim 7, characterized in that: The drying time of the puffing equipment is 6 hours to 12 hours, until the moisture content drops to 8% to 15%.

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