Cucurbita pepo dried potato powder as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to zucchini dried potato powder as well as a preparation method and application thereof. 2.5-15 parts of zucchini powder, 55-75 parts of potato starch, 25-45 parts of cassava starch and 0.5-1.5 parts of a gluten source are adopted as raw materials, and the preparation method of the zucchini dried potato powder comprises the following steps: preparing dough, standing for standing, extruding into strips, cooking and cooling. Compared with the prior art, the cucurbita pepo dried potato powder product prepared by the invention is comprehensive in nutrition, moderate in hardness, green, better in elasticity, fine and smooth in surface, not sticky, not broken and not burnt in soup, has the unique flavor of the cucurbita pepo and good mouth feel, and has a lower GI value. The quality of the dried potato powder is improved, the controllability of the processing technology of the dried potato powder is improved, and large-scale production and popularization are facilitated.

Description

Technical Field

[0001] The invention relates to zucchini-potato flour and a preparation method and application thereof, belonging to the technical field of food processing. Background Art

[0002] Potato (Solanum tuberosum L.), also known as potato, sweet potato, etc., is a perennial herbaceous plant of the Solanaceae family. It is the fourth most important food crop in the world after wheat, rice and corn. Potato has the characteristics of short growth cycle, strong variety adaptability, easy cultivation and storage resistance. Its edible part is underground tuber. Potato has extremely high nutritional value, rich in protein, minerals, vitamins and carbohydrates, and rich in 18 essential amino acids for the human body.

[0003] Potato starch is mainly present in the form of granules in the tuber of potato, usually in a flat oval shape. Potato starch mainly includes amylose and amylopectin, with amylose accounting for about 20%-30% of the total amount of potato starch. It consists of long straight chains of glucose units connected by α-1,4-glucosidic bonds. This structure makes amylose relatively insoluble in water and has a tendency to form gels. Amylopectin accounts for about 70%-80% of the total amount. This is a highly branched polysaccharide whose main chain consists of glucose units connected by α-1,4-bonds, while the branches are connected by α-1,6-bonds. The molecular weight of amylopectin is much larger than that of amylose, and its structure causes potato starch granules to swell easily in water. However, the size of native potato starch granules is large, and the swelling ability after gelatinization is strong, resulting in high viscosity after gelatinization. Potato starch granules are susceptible to shear thinning after gelatinization. Potato starch is easily gelatinized during cooking and is generally considered a high glycemic index (GI) food.

[0004] In recent years, potato-related foods have been very popular in the international and domestic markets, and the development prospects are very broad. People now pursue dietary health, but the fast-paced lifestyle does not allow people to stop and enjoy a slow life. Therefore, processing potatoes into potato flour that can be stored for a long time and does not lose nutrition is a common desire of consumers. However, the existing traditional processing methods are too rough, and the nutrients of potatoes are easily destroyed during the processing. Sometimes other chemical components are added, which greatly affects the nutritional value of potatoes. Potato flour is a traditional food in my country. It is a food made by gelatinizing and regenerating potato starch. Potato flour is rich in nutrients and has good taste. The prepared food tastes delicious and is deeply loved by consumers.

[0005] Cucurbita pepo L. contains high levels of vitamins and minerals, especially vitamin C and calcium. It also contains a variety of bioactive ingredients, such as polysaccharides, alkaloids, cucurbitacin B, etc. Among them, cucurbita polysaccharides, whose main component is RG-Ⅰ pectin-type polysaccharide, have been shown to have a series of health benefits, including antioxidant, anti-obesity, anti-inflammatory, hypoglycemic and immune response enhancement. Summary of the invention

[0006] The invention aims to provide zucchini potato flour and a preparation method and use thereof. The prepared potato flour has comprehensive nutrition, moderate hardness and softness, is green, has good elasticity, has a fine and smooth surface, is not sticky, does not break into strips, and does not become mushy in the soup, has a unique zucchini flavor and a good taste, and has a low GI value.

[0007] In order to achieve the above object, the present invention provides a zucchini potato flour, comprising 2.5-15 parts of zucchini flour, 55-75 parts of potato starch, 25-45 parts of cassava starch and 0.5-1.5 parts of gluten source, wherein the parts are parts by weight.

[0008] The aforementioned zucchini potato flour also includes 50-80 parts of water.

[0009] Another object of the present invention is to disclose a method for preparing zucchini-potato flour, comprising the following steps:

[0010] (1) preparing dough: thoroughly mix 2.5-15 parts of zucchini flour, 55-75 parts of potato starch, 25-45 parts of tapioca starch, and 0.5-1.5 parts of gluten source, add water, and prepare dough;

[0011] (2) Let the dough rest: Wrap the dough with plastic wrap and let it rest at room temperature;

[0012] (3) extruding into strips: kneading the dough after resting in step (2) into long strips, and extruding into strips using an extruder;

[0013] (4) Steaming and cooling: the zucchini potato flour extruded into strips in step (3) is placed in boiling water for cooking and then removed; the removed zucchini potato flour is placed in cold water to cause it to cool and shrink suddenly to increase its strength, and after soaking in cold water, the flour is removed and drained to obtain cooked zucchini potato flour.

[0014] In order to form packaged food, the zucchini potato flour obtained in step (4) can be evenly spread on a drying plate and dried at a suitable temperature and time. Generally, the drying temperature is controlled at 40°C-60°C, and the potato flour is dried until the moisture content is reduced to less than 10%. The dried potato flour is put into a packaging bag, the air in the bag is extracted to form a vacuum state, and then the bag is sealed. The packaged potato flour is placed in a high-temperature sterilizer for high-temperature sterilization.

[0015] Preferably, the step (1) is specifically as follows: 2.5-15 parts of zucchini flour, 55-75 parts of potato starch, 25-45 parts of cassava starch, and 0.5-1.5 parts of gluten source are fully mixed, 45-65 parts of 60-70° C. warm water are added in four portions (the weight of the warm water added each time is the same or substantially the same), stirring continuously, and then 5-15 parts of boiling water are added, and stirring is continued; and the dough is prepared when the dough is formed by hand and is not sticky.

[0016] Furthermore, the time for leaving the dough to rest in step (2) is 15-25 minutes (preferably 20 minutes).

[0017] In the step (3), the dough is first kneaded into a cylindrical strip with a diameter of about 5 cm before being extruded into strips by an extrusion molding machine.

[0018] In the step (4), the zucchini potato flour squeezed into strips is placed in 3-5L (preferably 4L) boiling water and boiled for 140-160s (preferably 150s), taken out and placed in 2-6°C (preferably 4°C) cold water for 10-20min (preferably 15min), during which the cold water is changed 2-3 times.

[0019] Another object of the present invention is to provide the use of the aforementioned zucchini potato flour or the method for preparing zucchini potato flour in reducing the glycemic index (GI) of potato flour or improving the flavor of potato flour.

[0020] The beneficial effects achieved by the present invention are as follows: Type I rhamnogalacturonic acid RG-I pectin polysaccharide in zucchini flour can significantly affect the gelatinization behavior of potato starch and cassava starch, reduce their peak and valley viscosity and increase the gelatinization temperature. The adsorption effect of RG-I pectin polysaccharide limits the expansion of starch particles. In terms of gel structure, RG-I pectin polysaccharide reduces the three-dimensional network formation of the gel and affects the microstructure of the starch gel by limiting the concentration of amylose in the continuous phase. RG-I pectin polysaccharide also reduces the content of rapidly digestible starch RDS and increases the content of slowly digestible starch SDS. RG-I pectin polysaccharide can regulate the physicochemical properties and digestibility of potato starch and cassava starch, and becomes a potential choice for the production of low digestibility starch foods. In order to increase the nutritional content of potato flour, reduce the GI value of potato flour products, and increase the unique zucchini flavor, the addition of zucchini flour is of great significance to the production and processing of potato flour and to consumers. The invention uses zucchini flour, potato starch, cassava starch and a mixture of gluten source as raw materials, thereby increasing the gluten content of potato flour and making the potato flour have better nutrition and flavor.

[0021] The components of the present invention play a synergistic role. Among them, the dietary fiber, pectin and phenolic substances introduced after the addition of zucchini powder reduce the GI value of potato flour products and change the starch gel properties. The potato flour produced by the composite use of potato starch and cassava starch has a better texture structure and a better taste and flavor. The addition of the gluten source plays the role of strengthening, emulsifying and preserving, and can make the surface of the potato flour smoother, with a low breakage rate, and more resistant to soaking and boiling, and more chewy.

[0022] The above raw materials act synergistically with each other, so that the prepared zucchini potato flour is nutritious and healthy, and the potato flour has better taste and flavor; the zucchini potato flour of the invention has comprehensive nutrition, moderate hardness and softness, is green, has a smooth surface, is non-sticky, is resistant to cooking, does not become mushy, is not broken, has little loss, has a chewy texture, has a unique flavor of zucchini and a good taste as well as a low GI value, and has high quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a schematic diagram of zucchini potato flour prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0024] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and cannot be used to limit the protection scope of the present invention.

[0025] Example 1

[0026] The zucchini potato flour of this embodiment is made from the following raw materials in parts by weight: 2.5 parts of zucchini flour, 55 parts of potato starch, 25 parts of cassava starch, 0.5 parts of gluten power source and 50 parts of water.

[0027] The preparation method of zucchini potato flour comprises the following steps:

[0028] (1) preparing dough: thoroughly mix 2.5 parts of zucchini flour, 55 parts of potato starch, 25 parts of tapioca starch, and 0.5 parts of gluten source, add 45 parts of 65° C. warm water four times (warm water is added every 15 seconds, the same as in the following examples), stir continuously (70 rpm, the same as in the following examples), then add 5 parts of boiling water, and continue stirring (70 rpm, the same as in the following examples); wait until the dough is formed by hand and is not sticky and falls apart after letting go;

[0029] (2) Let the dough rest: Wrap the dough with plastic wrap and let it rest at room temperature for 20 minutes;

[0030] (3) Extruding into strips: kneading the dough after resting in step (2) into a cylindrical strip with a diameter of about 5 cm, and extruding it into strips using an extruder;

[0031] (4) Steaming and cooling: Place the zucchini potato flour extruded into strips in step (3) in 4L boiling water and cook for 150s, then remove the finished product; soak the removed zucchini potato flour in 4°C cold water for 15min, changing the cold water 2-3 times during this period to allow the flour to cool and shrink suddenly to increase its strength, remove the flour after soaking and drain the water to obtain the finished product. Figure 1 shown.

[0032] Example 2

[0033] The zucchini potato flour of this embodiment is made from the following raw materials in parts by weight: 5 parts of zucchini flour, 60 parts of potato starch, 30 parts of cassava starch, 0.75 parts of gluten source and 55 parts of water.

[0034] The preparation method of zucchini potato flour comprises the following steps:

[0035] (1) Prepare the dough: thoroughly mix 5 parts of zucchini flour, 60 parts of potato starch, 30 parts of tapioca starch, and 0.75 parts of gluten source, add 50 parts of 60°C warm water four times, stir continuously, then add 5 parts of boiling water, and continue stirring; when the dough is formed and not sticky when held by hand, and falls apart when released;

[0036] (2) Let the dough rest: Wrap the dough with plastic wrap and let it rest at room temperature for 20 minutes;

[0037] (3) Extruding into strips: kneading the dough after resting in step (2) into a cylindrical strip with a diameter of about 5 cm, and extruding it into strips using an extruder;

[0038] (4) Steaming and cooling: Place the zucchini potato flour extruded into strips in step (3) in 4 L boiling water and cook for 150 seconds, then remove the finished product; soak the removed zucchini potato flour in 4° C. cold water for 15 minutes, changing the cold water 2-3 times during this period to allow the flour to cool rapidly and shrink to increase its strength; remove the flour after soaking and drain.

[0039] Example 3

[0040] The zucchini potato flour of this embodiment is made from the following raw materials in parts by weight: 7.5 parts of zucchini flour, 65 parts of potato starch, 35 parts of cassava starch, 1 part of gluten source and 65 parts of water.

[0041] The preparation method of zucchini potato flour comprises the following steps:

[0042] (1) Prepare the dough: thoroughly mix 7.5 parts of zucchini flour, 65 parts of potato starch, 35 parts of tapioca starch, and 1 part of gluten source, add 55 parts of 70° C. warm water in four portions, stir continuously, then add 10 parts of boiling water, and continue stirring; the dough is ready when it is formed and not sticky when held by hand, and falls apart when released;

[0043] (2) Let the dough rest: Wrap the dough with plastic wrap and let it rest at room temperature for 20 minutes;

[0044] (3) Extruding into strips: kneading the dough after resting in step (2) into a cylindrical strip with a diameter of about 5 cm, and extruding it into strips using an extruder;

[0045] (4) Steaming and cooling: Place the zucchini potato flour extruded into strips in step (3) in 4 L boiling water and cook for 150 seconds, then remove the finished product; soak the removed zucchini potato flour in 4° C. cold water for 15 minutes, changing the cold water 2-3 times during this period to allow the flour to cool rapidly and shrink to increase its strength; remove the flour after soaking and drain.

[0046] Example 4

[0047] The zucchini potato flour of this embodiment is made from the following raw materials in parts by weight: 10 parts of zucchini flour, 65 parts of potato starch, 35 parts of cassava starch, 1 part of gluten source and 70 parts of water.

[0048] The preparation method of zucchini potato flour comprises the following steps:

[0049] (1) Prepare the dough: thoroughly mix 10 parts of zucchini flour, 65 parts of potato starch, 35 parts of tapioca starch, and 1 part of gluten source, add 60 parts of 65° C. warm water in four portions, stir continuously, then add 10 parts of boiling water, and continue stirring; the dough is ready when it is formed and not sticky when held by hand, and falls apart when released;

[0050] (2) Let the dough rest: Wrap the dough with plastic wrap and let it rest at room temperature for 20 minutes;

[0051] (3) Extruding into strips: kneading the dough after resting in step (2) into a cylindrical strip with a diameter of about 5 cm, and extruding it into strips using an extruder;

[0052] (4) Steaming and cooling: Place the zucchini potato flour extruded into strips in step (3) in 4 L boiling water and cook for 150 seconds, then remove the finished product; soak the removed zucchini potato flour in 4° C. cold water for 15 minutes, changing the cold water 2-3 times during this period to allow the flour to cool rapidly and shrink to increase its strength; remove the flour after soaking and drain.

[0053] Example 5

[0054] The zucchini potato flour of this embodiment is made from the following raw materials in parts by weight: 12.5 parts of zucchini flour, 70 parts of potato starch, 40 parts of cassava starch, 1.5 parts of gluten source and 75 parts of water.

[0055] The preparation method of zucchini potato flour comprises the following steps:

[0056] (1) Prepare the dough: thoroughly mix 12.5 parts of zucchini flour, 70 parts of potato starch, 40 parts of tapioca starch, and 1.25 parts of gluten source, add 65 parts of 60° C. warm water in four portions, stir continuously, then add 10 parts of boiling water, and continue stirring; the dough is ready when it is formed and not sticky when held by hand, and falls apart when released;

[0057] (2) Let the dough rest: Wrap the dough with plastic wrap and let it rest at room temperature for 20 minutes;

[0058] (3) Extruding into strips: kneading the dough after resting in step (2) into a cylindrical strip with a diameter of about 5 cm, and extruding it into strips using an extruder;

[0059] (4) Steaming and cooling: Place the zucchini potato flour extruded into strips in step (3) in 4 L boiling water and cook for 150 seconds, then remove the finished product; soak the removed zucchini potato flour in 4° C. cold water for 15 minutes, changing the cold water 2-3 times during this period to allow the flour to cool rapidly and shrink to increase its strength; remove the flour after soaking and drain.

[0060] Example 6

[0061] The zucchini potato flour of this embodiment is made from the following raw materials in parts by weight: 15 parts of zucchini flour, 75 parts of potato starch, 45 parts of cassava starch, 1.5 parts of gluten source and 80 parts of water.

[0062] The preparation method of zucchini potato flour comprises the following steps:

[0063] (1) Prepare the dough: thoroughly mix 15 parts of zucchini flour, 75 parts of potato starch, 45 parts of tapioca starch, and 1.5 parts of gluten source, add 65 parts of 70° C. warm water in four portions, stir continuously, then add 15 parts of boiling water, and continue stirring; the dough is ready when it is formed and not sticky when held by hand, and falls apart when released;

[0064] (2) Let the dough rest: Wrap the dough with plastic wrap and let it rest at room temperature for 20 minutes;

[0065] (3) Extruding into strips: kneading the dough after resting in step (2) into a cylindrical strip with a diameter of about 5 cm, and extruding it into strips using an extruder;

[0066] (4) Steaming and cooling: Place the zucchini potato flour extruded into strips in step (3) in 4 L boiling water and cook for 150 seconds, then remove the finished product; soak the removed zucchini potato flour in 4° C. cold water for 15 minutes, changing the cold water 2-3 times during this period to allow the flour to cool rapidly and shrink to increase its strength; remove the flour after soaking and drain.

[0067] Test example

[0068] The zucchini potato flour obtained in Examples 1-6 was subjected to sensory tests and performance tests with commercially available potato flour, wherein the sensory test was obtained by averaging the total scores of the sensory tests of 10 people, and the test data are shown in Table 1; wherein the performance test was compared with commercially available potato flour, and the color difference, broken rate, hardness, elasticity, etc. were tested, and the test data are shown in Table 2. The broken rate was determined using the T / HNSPGYXH 013-2023 standard; L*, a*, and b* are color difference parameters, representing color.

[0069] From the test data in Table 1 and Table 2, it can be seen that the zucchini potato flour prepared by the present invention is comprehensive in nutrition, moderate in hardness and softness, smooth in surface, non-sticky, resistant to cooking, not mushy, not broken, with little loss, chewy in taste, has the unique flavor of zucchini and good taste, and has high quality.

[0070] Table 1 Sensory test

[0071] hardness Smoothness elasticity Flavor Structural Status Color Sensory Rating Example 1 9.1 8.9 9.1 9 9 8.4 53.5 Example 2 8.8 8.4 8.3 8.5 8.6 9.4 52 Example 3 8.7 7.6 7 7.3 8.3 9 47.9 Example 4 6.2 6.5 7 5 7.2 9.5 41.4 Example 5 5.4 6.1 6.9 4.3 4.4 9.5 36.6 Example 6 3.3 3.6 2.5 1.3 2.8 9.2 22.7 Commercially available products 9.7 9.1 9.6 9.8 9 8.1 55.3

[0072] Table 2 Performance test

[0073]

[0074]

[0075] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A zucchini-potato flour, characterized in that: The invention comprises 2.5-15 parts of zucchini flour, 55-75 parts of potato starch, 25-45 parts of cassava starch and 0.5-1.5 parts of gluten source, wherein the parts are parts by weight.

2. The zucchini potato flour according to claim 1, characterized in that: Also include 50-80 parts water.

3. The method for making zucchini-potato flour according to claim 1 or 2, characterized in that: The following steps are involved: (1) Dough preparation: thoroughly mix 2.5-15 parts of zucchini flour, 55-75 parts of potato starch, 25-45 parts of tapioca starch, and 0.5-1.5 parts of gluten source, add water, and prepare the dough; (2) Let the dough rest: Cover the dough with plastic wrap and let it rest at room temperature; (3) Extruding into strips: kneading the dough after resting in step (2) into long strips, and extruding into strips using an extruder; (4) Steaming and cooling: the zucchini potato flour squeezed into strips in step (3) is placed in boiling water for cooking and then removed; the removed zucchini potato flour is placed in cold water to cause it to cool and shrink suddenly to increase its strength; after soaking in cold water, the flour is removed and drained to obtain cooked zucchini potato flour.

4. The method for making zucchini-potato flour according to claim 3, characterized in that: The step (1) specifically comprises: fully mixing 2.5-15 parts of zucchini flour, 55-75 parts of potato starch, 25-45 parts of cassava starch, and 0.5-1.5 parts of gluten source, adding 45-65 parts of 60-70° C. warm water in four portions, stirring continuously, then adding 5-15 parts of boiling water, and continuing to stir; and the dough is prepared when the dough is formed into a shape by hand and is not sticky.

5. The method for making zucchini-potato flour according to claim 3, characterized in that: The time for leaving the dough to rest in step (2) is 15-25 minutes.

6. The method for making zucchini-potato flour according to claim 3, characterized in that: In the step (3), the dough is first kneaded into a cylindrical strip with a diameter of about 5 cm before being extruded into strips by an extruder.

7. The method for making zucchini-potato flour according to claim 3, characterized in that: In the step (4), the zucchini potato flour squeezed into strips is placed in boiling water and boiled for 140-160 seconds, and then taken out and soaked in cold water at 2-6° C. for 10-20 minutes, during which the cold water is changed 2-3 times.

8. Use of the zucchini-potato flour according to claim 1 or 2 or the method for preparing zucchini-potato flour according to any one of claims 3 to 7 in reducing the glycemic index (GI) of potato flour.

9. Use of the zucchini-potato flour according to claim 1 or 2 or the method for preparing zucchini-potato flour according to any one of claims 3 to 7 in improving the flavor of potato flour.

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