Taro meal replacement powder and preparation method thereof

Abstract

The invention relates to the field of food processing, in particular to henry steudnera tuber meal replacement powder and a preparation method thereof, and the henry steudnera tuber meal replacement powder comprises 13-16 parts of henry steudnera tuber powder, 3-5 parts of xylitol, 1-3 parts of low-fat milk powder, 1.1-1.4 parts of maltodextrin, 0.8-1.1 parts of Arabic gum and 0.6-0.75 part of soybean lecithin. The henry steudnera tuber meal replacement powder provided by the invention takes henry steudnera tuber as a main raw material, is good in brewing instant solubility, fine and smooth in texture, free of obvious granular sensation, low in fat, nutritional and rich in henry steudnera tuber flavor, and the excellent characteristics of henry steudnera tuber are applied to the field of meal replacement, so that more diversified and healthy choices are provided for meal replacement, and the development of the henry steudnera tuber industry is promoted; the application value in the field of food processing is improved.

Description

Technical Field

[0001] The invention relates to the field of processed foods, and in particular to taro meal replacement powder and a preparation method thereof. Background Art

[0002] The main edible part of taro is the tuber, which is rich in nutrients such as protein, amino acids, vitamins, starch, minerals and various trace elements. It is an important food and vegetable crop. However, fresh taro has a high water content, is very easy to spoil and deteriorate, and is difficult to store. Generally, it needs to be processed before storage. Common taro processed products include taro paste, taro chips, cakes, biscuits, taro soft cans and taro fermented milk.

[0003] Meal replacement powder is a single or comprehensive instant powder product made from cereals, beans, potatoes, etc. as the main raw materials, and other edible parts of tuber plants such as roots, stems, fruits, etc. as auxiliary materials. It is selected, baked, added or not added with any auxiliary materials, mixed, crushed, screened, sterilized, and packaged in a specific proportion. As a low-calorie, high-dietary fiber product that is easy to eat and carry, meal replacement powder has attracted more and more attention and love in modern society.

[0004] my country has abundant taro resources with high nutritional value. With the development of the industry, on the one hand, taro is under-utilized and there is an urgent need to develop more products that meet market demand. The development of meal replacement powder with taro as the main raw material has a very broad prospect. On the other hand, the existing taro processed products have the disadvantage of high development requirements. For example, quick-frozen taro paste and taro cubes also have high requirements for transportation conditions and storage environment, and the product interest rate is low, which seriously restricts the development of the taro industry. Summary of the invention

[0005] Based on this, the purpose of the present invention is to provide a taro meal replacement powder and a preparation method thereof, to provide a taro meal replacement powder with taro as the main raw material, good instant solubility, fine texture, no obvious granularity, low-fat nutrition and strong taro flavor, to apply the excellent properties of taro to the field of meal replacement, to provide more diversified and healthy choices for meal replacement, to promote the development of the taro industry, and to enhance its application value in the field of food processing.

[0006] The technical solution of the present invention is achieved by the following methods:

[0007] A taro meal replacement powder comprises 13-16 parts of taro powder, 3-5 parts of xylitol, 1-3 parts of low-fat milk powder, 1.1-1.4 parts of maltodextrin, 0.8-1.1 parts of gum arabic and 0.6-0.75 parts of soybean lecithin.

[0008] The taro meal replacement powder of the present invention provides a taro meal replacement powder which takes taro as a main raw material, has good instant solubility after preparation, has a fine texture, has no obvious granularity, is low in fat and nutritious, and has a strong taro flavor. The excellent properties of taro are applied to the field of meal replacement, providing a more diversified and healthy choice for meal replacement, promoting the development of the taro industry, and enhancing its application value in the field of food processing.

[0009] Furthermore, the taro powder is prepared by hot air drying. The taro powder prepared by hot air drying consumes less drying energy during the drying process, has a fast dissolution rate during mixing, is easier to dissolve, has a fine texture after dissolution, and has a strong taro flavor.

[0010] Furthermore, the taro powder is sieved with a mesh number of 80. If the taro powder is sieved with a mesh number of less than 80, the taro powder dissolves too quickly, has low viscosity, a rough taste, and has a distinct granular feel; if the taro powder is sieved with a mesh number of more than 80, the taro powder has poor solubility and is easy to clump and agglomerate when being prepared.

[0011] Furthermore, the taro meal replacement powder comprises 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.9 parts of gum arabic and 0.75 parts of soy lecithin. The taro meal replacement powder prepared according to this formula has the best quality.

[0012] Furthermore, the water content of the taro meal replacement powder is 6-7%.

[0013] Furthermore, the peak viscosity of the taro meal replacement powder is less than the final viscosity of the taro meal replacement powder. When the peak viscosity of the taro meal replacement powder is lower than the final viscosity, the degree of gelatinization is high, the attenuation value is less than 25 cP, and the taro meal replacement powder has good thermal paste stability.

[0014] Furthermore, the taro meal replacement powder has a regeneration value of less than 140 cP. A regeneration value of less than 140 cP means that aging is not likely to occur.

[0015] Furthermore, the taro powder includes 30 flavor components.

[0016] The present invention also provides a preparation method of any of the above-mentioned taro meal replacement powders, comprising the following steps: selecting taro without disease and insect pests → peeling the taro → cleaning and slicing the taro to a thickness of 0.6 cm → steaming for 12 minutes to obtain steamed taro slices → hot air drying → crushing to obtain taro powder → sieving → mixing the components of the taro meal replacement powder according to a ratio → packaging → finished product → storage.

[0017] Furthermore, the hot air drying method comprises the following steps: spreading the steamed taro slices flat on a material frame and drying them at 60° C. for 8 hours.

[0018] For better understanding and implementation, the present invention is described in detail below with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a schematic diagram showing the effect of soy lecithin content on the agglomeration rate and sensory evaluation results of taro meal replacement powder;

[0020] Figure 2 This is a schematic diagram showing the effect of gum arabic content on the agglomeration rate and sensory evaluation results of taro meal replacement powder;

[0021] Figure 3 This is a schematic diagram showing the effect of maltodextrin content on the agglomeration rate and sensory evaluation results of taro meal replacement powder;

[0022] Figure 4 This is a schematic diagram showing the effect of taro powder sieving mesh size on the caking rate of taro powder and sensory evaluation results. DETAILED DESCRIPTION

[0023] It should be clear that the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the embodiments of the present application.

[0024] The terms used in the embodiments of the present application are only for the purpose of describing specific embodiments, and are not intended to limit the embodiments of the present application. The singular forms of "a", "said" and "the" used in the embodiments of the present application and the appended claims are also intended to include plural forms, unless the context clearly indicates other meanings. It should also be understood that the term "and / or" used herein refers to and includes any or all possible combinations of one or more associated listed items.

[0025] When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present application. On the contrary, they are merely examples of devices and methods consistent with some aspects of the present application as detailed in the attached claims. In the description of the present application, it should be understood that the terms "first", "second", "third", etc. are only used to distinguish similar objects, and do not have to be used to describe a specific order or sequence, nor can they be understood as indicating or implying relative importance. For those of ordinary skill in the art, the specific meanings of the above terms in the present application can be understood according to the specific circumstances.

[0026] In addition, in the description of this application, unless otherwise specified, "plurality" means two or more. "And / or" describes the association relationship of associated objects, indicating that three relationships may exist. For example, A and / or B can mean: A exists alone, A and B exist at the same time, and B exists alone. The character " / " generally indicates that the associated objects are in an "or" relationship.

[0027] It should be understood that the embodiments of the present application are not limited to the precise structures described above and shown in the drawings, and various modifications and changes can be made without departing from the scope thereof. The scope of the embodiments of the present application is limited only by the appended claims.

[0028] As an embodiment of the present invention, this example provides a taro meal replacement powder, including 13 to 16 parts of taro powder, 3 to 5 parts of xylitol, 1 to 3 parts of low-fat milk powder, 1.1 to 1.4 parts of maltodextrin, 0.8 to 1.1 parts of gum arabic and 0.6 to 0.75 parts of soy lecithin.

[0029] Furthermore, the taro powder is prepared by hot air drying.

[0030] Furthermore, the taro powder has a sieve mesh number of 80 meshes.

[0031] Furthermore, it includes 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.9 parts of gum arabic and 0.75 parts of soy lecithin.

[0032] Furthermore, the water content of the taro meal replacement powder is 6-7%.

[0033] Furthermore, the peak viscosity of the taro meal replacement powder is less than the final viscosity of the taro meal replacement powder.

[0034] Furthermore, the regeneration value of the taro meal replacement powder is less than 140 cP.

[0035] Furthermore, the taro powder includes 30 flavor components.

[0036] The present invention also provides a preparation method of any of the above-mentioned taro meal replacement powders, comprising the following steps: selecting taro without disease and insect pests → peeling the taro → cleaning and slicing the taro to a thickness of 0.6 cm → steaming for 12 minutes to obtain steamed taro slices → hot air drying → crushing to obtain taro powder → sieving → mixing the components of the taro meal replacement powder according to a ratio → packaging → finished product → storage.

[0037] Furthermore, the hot air drying method comprises the following steps: spreading the steamed taro slices flat on a material frame and drying them at 60° C. for 8 hours.

[0038] The physical properties and test methods of the embodiments or comparative examples of the present invention are as follows:

[0039] Agglomeration rate determination method: add 40mL boiling water to a beaker, accurately weigh 5g taro meal replacement powder and evenly pour it into the beaker, stir rapidly for 3min, let stand for 5min, filter with a 20-mesh sieve (m1), slowly rinse the agglomerates with clean water, and dry the sieve to constant weight (m2) (95℃). Accurately calculate the solid agglomeration rate, the formula is defined as follows: Agglomeration rate = (m2-m1) / 5×100%. Repeat the measurement three times and take the average value.

[0040] Dispersibility determination method: Add 50 mL of deionized water (25°C) into a beaker, place it on a magnetic stirrer (800 r / min), and evenly spread 1 g of taro meal replacement powder on the water surface. Observe and record the time required for the powder to be completely dispersed from the beginning of stirring. Repeat the measurement three times and take the average value.

[0041] Wettability determination method: Measure 200 mL of deionized water (25°C) and add it to a 250 mL beaker. Accurately weigh 1 g of taro meal replacement powder and spread it evenly on the water surface. Accurately record the time required for the powder to be completely wetted from the time it is added. Repeat the measurement three times and take the average value.

[0042] Moisture content determination method: Use a moisture content meter to measure, repeat the measurement three times and take the average value.

[0043] Protein content determination method: The Kjeldahl nitrogen determination method in GB 5009.5-2016 “National Food Safety Standard Determination of Protein in Food” was used for determination. The determination was repeated three times and the average value was taken.

[0044] Fat content determination method: The Soxhlet extraction method in GB 5009.6-2016 "National Food Safety Standard Determination of Fat in Food" was used for determination. The determination was repeated three times and the average value was taken.

[0045] Gelatinization characteristics determination method: refer to GB / T 24852-2010 "Rapid Viscometer Method for Determination of Gelatinization Characteristics of Rice and Rice Flour" for determination. The test procedure is shown in Table 1 below. Repeat the measurement three times and take the average value.

[0046] Table 1 Gelatinization characteristics test procedure

[0047] time category Settings 00:00:00 temperature 50℃ 00:00:00 Speed 960r / min 00:00:10 Speed 160r / min 00:01:00 temperature 50℃ 00:04:45 temperature 95℃ 00:07:15 temperature 95℃ 00:11:06 temperature 50℃ 00:12:30 End of test

[0048] Sensory evaluation method: Organize 10 food-related professionals to evaluate the main sensory indicators of taro meal replacement powder, such as color and shape, flavor, taste, solubility, etc., and score them on a 100-point scale. Please refer to Table 2 below for the scoring reference standard:

[0049] Table 2 Sensory evaluation score reference standard

[0050]

[0051]

[0052] Example 1

[0053] The present embodiment provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.9 parts of gum arabic and 0.75 parts of soy lecithin.

[0054] The preparation method of the BOPP film of this embodiment comprises the following steps: selecting pest-free taro → peeling the taro → cleaning and slicing to a thickness of 0.6 cm → steaming for 12 minutes to obtain steamed taro slices → spreading the steamed taro slices on a material frame, drying at 60° C. for 8 hours → crushing to obtain taro powder → passing through an 80-mesh sieve → mixing the components of the taro meal replacement powder according to a ratio → packaging → finished product → storage.

[0055] The taro meal replacement powder of this embodiment was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 1 .

[0056] The taro meal replacement powder prepared in this embodiment has a caking rate of 1.79%, a dispersibility of 216s, a wettability of 287s, a moisture content of 6.19%, a protein content of 4.29%, and a fat content of 3.31. It can be seen that the taro meal replacement powder prepared in this embodiment not only has a low water content and is easy to store, but also has good solubility and wettability and is easy to prepare.

[0057] The gelatinization properties of the taro meal replacement powder prepared in this embodiment were measured, and the results were as follows: the gelatinization temperature was 53.17°C, the peak viscosity was 291cP, the viscosity was maintained at 267cP, the final viscosity was 402cP, the attenuation value was 24cP, and the regeneration value was 135cP. The peak viscosity of the taro meal replacement powder in this embodiment is lower than the final viscosity, the degree of gelatinization is high, and the attenuation value is small. The starch has good stability when heated, the meal replacement powder has good thermal paste stability, and the regeneration value is also small, and it is not easy to age.

[0058] Example 2

[0059] The present embodiment provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.9 parts of gum arabic and 0.6 parts of soy lecithin.

[0060] The preparation method of the taro meal replacement powder in this embodiment is the same as that in Example 1, so it will not be described in detail. The taro meal replacement powder in this embodiment was subjected to agglomeration rate measurement and sensory evaluation. The measurement results are shown in Figure 1.

[0061] Example 3

[0062] The present embodiment provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 1.05 parts of gum arabic and 0.75 parts of soy lecithin.

[0063] The preparation method of the taro meal replacement powder in this embodiment is the same as that in Example 1, so it will not be described in detail. The taro meal replacement powder in this embodiment was subjected to agglomeration rate measurement and sensory evaluation. The measurement results are shown in Figure 2 .

[0064] Example 4

[0065] The present embodiment provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.35 parts of maltodextrin, 0.9 parts of gum arabic and 0.75 parts of soy lecithin.

[0066] The preparation method of the taro meal replacement powder in this embodiment is the same as that in Example 1, so it will not be described in detail. The taro meal replacement powder in this embodiment was subjected to agglomeration rate measurement and sensory evaluation. The measurement results are shown in Figure 3 .

[0067] Comparative Example 1

[0068] The comparative example provides a taro powder, and the preparation method thereof comprises the following steps: selecting taro without disease and insect pests → peeling the taro → washing and slicing the taro to a thickness of 0.6 cm → steaming for 12 minutes to obtain steamed taro slices → microwave vacuum drying → crushing to obtain taro powder → passing through an 80-mesh sieve.

[0069] The taro powder of this comparative example was subjected to caking rate and wettability determination, and the determination was repeated three times, and the average value was taken. The result showed that the taro powder of this comparative example had poor dissolution property, with a caking rate of 28.375% and a wettability of 1h6min35s. During the dissolution process, the taro powder of this comparative example was difficult to dissolve, and the powder quickly formed a gelatinization layer after meeting water, and the wet powder wrapped the dry powder, and the water was not easy to penetrate into the interior, forming a difficult-to-dissolve agglomeration, and some small bubbles appeared on the surface of the ale powder during the dissolution process, and the taro powder was in a wire-drawing paste as a whole.

[0070] Comparative Example 2

[0071] This comparative example provides five kinds of taro powder, and the preparation method thereof comprises the following steps: selecting taro without disease and insect pests → peeling the taro → washing and slicing the taro to a thickness of 0.6 cm → steaming for 12 minutes to obtain steamed taro slices → microwave vacuum drying → crushing to obtain taro powder → sieving; the difference between the five kinds of taro powder in this comparative example is that the mesh sizes of the sieving are 40 mesh, 60 mesh, 80 mesh, 100 mesh and 120 mesh, respectively.

[0072] The five kinds of taro powder in this comparative example were subjected to agglomeration rate determination and sensory evaluation. The results are shown in Figure 4 . In general, the caking rate of taro powder increases with the increase of the sieve mesh number. This is because as the particle size of the powder decreases, the gaps between the powders also become smaller, which is not conducive to the penetration of water, thus causing the fine powder to form obvious lumps. Especially when using boiling water for mixing, boiling water will quickly form a gelatinization layer on the surface of the powder, preventing the water from further infiltrating, further worsening the caking phenomenon. Since the unmoistened powder is wrapped in the gelatinization layer, it is difficult to disperse even when stirred. When the sieve mesh number reaches 80 mesh, the caking rate increases slowly. Sensory, the sieve mesh number of taro powder is best at 80 mesh. If the sieve mesh number of taro powder is less than 80 mesh, the taro powder dissolves too quickly, has low viscosity, a rough taste, and has a distinct granular feel; if the sieve mesh number of taro powder is greater than 80 mesh, the taro powder has poor solubility and is easy to clump and form agglomerates when mixed.

[0073] Comparative Example 3

[0074] The comparative example provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.9 parts of gum arabic and 0.3 parts of soy lecithin.

[0075] The preparation method of the taro meal replacement powder in this comparative example is the same as that in Example 1, so it is not described in detail. The taro meal replacement powder in this comparative example was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 1 .

[0076] Comparative Example 4

[0077] The comparative example provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.9 parts of gum arabic and 0.45 parts of soy lecithin.

[0078] The preparation method of the taro meal replacement powder in this comparative example is the same as that in Example 1, so it is not described in detail. The taro meal replacement powder in this comparative example was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 1 .

[0079] Comparative Example 5

[0080] This comparative example provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.9 parts of gum arabic and 0.9 parts of soy lecithin.

[0081] The preparation method of the taro meal replacement powder in this comparative example is the same as that in Example 1, so it is not described in detail. The taro meal replacement powder in this comparative example was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 1 .

[0082] Comparative Example 6

[0083] This comparative example provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.6 parts of gum arabic and 0.75 parts of soy lecithin.

[0084] The preparation method of the taro meal replacement powder in this comparative example is the same as that in Example 1, so it is not described in detail. The taro meal replacement powder in this comparative example was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 2 .

[0085] Comparative Example 7

[0086] This comparative example provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.75 parts of gum arabic and 0.75 parts of soy lecithin.

[0087] The preparation method of the taro meal replacement powder in this comparative example is the same as that in Example 1, so it is not described in detail. The taro meal replacement powder in this comparative example was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 2 .

[0088] Comparative Example 8

[0089] The comparative example provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 1.2 parts of gum arabic and 0.75 parts of soy lecithin.

[0090] The preparation method of the taro meal replacement powder in this comparative example is the same as that in Example 1, so it is not described in detail. The taro meal replacement powder in this comparative example was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 2 .

[0091] Comparative Example 9

[0092] This comparative example provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 0.9 parts of maltodextrin, 0.9 parts of gum arabic and 0.75 parts of soy lecithin.

[0093] The preparation method of the taro meal replacement powder in this comparative example is the same as that in Example 1, so it is not described in detail. The taro meal replacement powder in this comparative example was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 3 .

[0094] Comparative Example 10

[0095] The comparative example provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.05 parts of maltodextrin, 0.9 parts of gum arabic and 0.75 parts of soy lecithin.

[0096] The preparation method of the taro meal replacement powder in this comparative example is the same as that in Example 1, so it is not described in detail. The taro meal replacement powder in this comparative example was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 3 .

[0097] Comparative Example 11

[0098] The comparative example provides a taro meal replacement powder, comprising 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.5 parts of maltodextrin, 0.9 parts of gum arabic and 0.75 parts of soy lecithin.

[0099] The preparation method of the taro meal replacement powder in this comparative example is the same as that in Example 1, so it is not described in detail. The taro meal replacement powder in this comparative example was subjected to agglomeration rate determination and sensory evaluation. The determination results are shown in Figure 3 .

[0100] See also Figure 1 , from the caking rate determination and sensory evaluation results of Examples 1 to 2 and Comparative Examples 3 to 5, it can be seen that in the process of gradually increasing soy lecithin, the caking rate shows a trend of first slowly decreasing and then regionally flat. When the content of soy lecithin reaches 0.9 parts, an obvious odor appears. Considering only the sensory score and caking rate, soy lecithin has the best effect when added in an amount of 0.6g. However, after considering the dispersibility, wettability, protein content, fat content and gelatinization characteristics of taro meal replacement powder, it is preferred that the addition amount of soy lecithin is 0.75 parts.

[0101] See also Figure 2 From the agglomeration rate determination and sensory evaluation results of Examples 2 to 3 and Comparative Examples 6 to 8, it can be seen that with the increase of the content of gum arabic, the agglomeration rate of the taro meal replacement powder shows a trend of first significantly decreasing and then significantly increasing, while the score of the sensory evaluation result of the taro meal replacement powder shows a trend of first slowly decreasing, then significantly increasing, then significantly decreasing, and finally slowly decreasing. When the content of gum arabic is as low as 0.75 parts, the meal replacement powder has more agglomerates and poor solubility; when the content of gum arabic reaches 1.20 parts, the gum arabic has high viscosity and is easy to agglomerate in water, affecting the dissolution effect.

[0102] See also Figure 3 From the agglomeration rate determination and sensory evaluation results of Example 2, Example 4, and Comparative Examples 9 to 11, it can be seen that with the increase of maltodextrin content, the agglomeration rate of taro meal replacement powder shows a trend of slowly decreasing and then significantly decreasing, and then slowly increasing with the increase gradually slowing down. The sensory evaluation score shows a trend of first slowly increasing and then slowly decreasing; when the content of maltodextrin is as low as 1.05 parts, the agglomeration rate is too high, and when the content of maltodextrin reaches 1.5 parts, the sensory score is low.

[0103] The above-mentioned embodiments only express several implementation methods of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, and the present invention is also intended to include these modifications and modifications.

Claims

1. A taro meal replacement powder, characterized in that: It includes 13-16 parts of taro powder, 3-5 parts of xylitol, 1-3 parts of low-fat milk powder, 1.1-1.4 parts of maltodextrin, 0.8-1.1 parts of gum arabic and 0.6-0.75 parts of soy lecithin.

2. The taro meal replacement powder according to claim 1, characterized in that The taro powder is prepared by hot air drying.

3. The taro meal replacement powder according to claim 1, characterized in that The taro powder has a sieving mesh number of 80 meshes.

4. The taro meal replacement powder according to claim 1, characterized in that It includes 15 parts of taro powder, 4 parts of xylitol, 2 parts of low-fat milk powder, 1.2 parts of maltodextrin, 0.9 parts of gum arabic and 0.75 parts of soy lecithin.

5. The taro meal replacement powder according to claim 1, characterized in that The water content of the taro meal replacement powder is 6-7%.

6. The taro meal replacement powder according to claim 1, characterized in that The peak viscosity of the taro meal replacement powder is less than the final viscosity of the taro meal replacement powder.

7. The taro meal replacement powder according to claim 1, characterized in that: The regeneration value of the taro meal replacement powder is less than 140 cP.

8. The taro meal replacement powder according to claim 1, characterized in that: The taro powder comprises 30 flavor components.

9. A method for preparing the taro meal replacement powder according to any one of claims 1 to 8, characterized in that: The following steps are involved: The method comprises the steps of selecting pest-free taro → peeling the taro → washing and slicing the taro to a thickness of 0.6 cm → steaming for 12 minutes to obtain steamed taro slices → hot air drying → crushing to obtain taro powder → sieving → mixing the components of the taro meal replacement powder according to a ratio → packaging → finished product → storage.

10. The method for preparing the taro meal replacement powder according to claim 9, characterized in that: The hot air drying method comprises the following steps: spreading the steamed taro slices flat on a material frame and drying them at 60° C. for 8 hours.

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