Red kidney bean superfine powder, preparation method and application of red kidney bean superfine powder in antioxidant nutrition powder

Abstract

The invention belongs to the technical field of nutrition powder preparation, and particularly relates to red kidney bean superfine powder, a preparation method and application of the red kidney bean superfine powder in antioxidant nutrition powder. According to the method, the whole-bean high-temperature waterproof steaming is combined with the medium-temperature drying technology to treat the red kidney beans for the first time, the red kidney beans are processed into the red kidney bean superfine powder, and the red kidney bean superfine powder prepared through the method is excellent in solubility, wettability, dispersity and sedimentation time and meanwhile has better chromaticity. On the basis, the red kidney bean superfine powder, the lotus root starch, the Chinese yam powder, the resistant dextrin and the seasoning are further compounded and processed into sweet red kidney bean meal replacement powder and salty red kidney bean meal replacement powder, and the compounded red kidney bean meal replacement powder has high antioxidant activity and has high scavenging capacity on DPPH and ABTS free radicals.

Description

Technical Field

[0001] The invention belongs to the technical field of nutrient powder preparation, and particularly relates to red kidney bean ultrafine powder, a preparation method and application of the ultrafine powder in antioxidant nutrient powder. Background Art

[0002] Red kidney bean, scientifically known as Phaseolus vulgaris, is a herbaceous plant of the genus Phaseolus in the Fabaceae family and an important small grain in my country. Red kidney bean is rich in a variety of amino acids, vitamins and minerals required by the human body, and has rich nutritional value, edible value and medicinal value. Red kidney bean has a high yield and a large consumer market, and has become a major cash crop for farmers in many regions to increase their income.

[0003] Red kidney bean has the effects of warming the middle and lowering qi, benefiting the stomach, tonifying the kidney, and replenishing qi, and is suitable for people with heart disease and hypertension. Red kidney bean is also rich in anthocyanins, which can effectively enhance the body's resistance. Based on its nutritional, edible and medicinal values, it is now mostly prepared into powder for consumption, or as a raw material for preparing various nutritional powders. The method for preparing red kidney bean powder in the prior art is mostly direct grinding or soaking and drying the red kidney beans before powdering. However, the red kidney bean powder prepared by the above preparation method has poor solubility, is easy to agglomerate, and has poor chroma, which seriously affects the quality of the red kidney bean powder. Summary of the invention

[0004] The object of the present invention is to provide a red kidney bean superfine powder, a preparation method and application thereof in antioxidant nutritional powder. The red kidney bean superfine powder obtained by the preparation method has better solubility, and better wettability, dispersibility and sedimentation time, and also has better chroma.

[0005] The present invention provides a method for preparing superfine red kidney bean powder, comprising the following steps:

[0006] Steaming clean red kidney beans at 100°C to obtain steamed red kidney beans;

[0007] Drying the steamed red kidney beans at 45-55° C. until the moisture content is less than 13%, thereby obtaining dried red kidney beans;

[0008] The dried red kidney beans are ultrafinely ground to obtain the red kidney bean ultrafine powder.

[0009] Preferably, the steaming time is 50 to 70 minutes.

[0010] The present invention also provides a red kidney bean ultrafine powder prepared by the preparation method described in the above technical scheme, wherein the red kidney bean ultrafine powder has a wettability of less than 10s, a dispersibility of less than 3s, a sedimentation time of more than 75min, an agglomeration rate of less than 5%, a chromaticity L* of 62.83, a* of 6.34, and b* of 21.51.

[0011] The present invention also provides the red kidney bean superfine powder prepared by the preparation method described in the above technical solution or the application of the red kidney bean superfine powder described in the above technical solution in nutritional powder.

[0012] Preferably, the nutritional powder comprises nutritional powder having antioxidant activity.

[0013] Preferably, the nutritional powder comprises meal replacement powder.

[0014] The present invention also provides a red kidney bean meal replacement powder, comprising superfine red kidney bean powder, lotus root starch, yam powder, resistant dextrin and seasoning;

[0015] The superfine red kidney bean powder is the superfine red kidney bean powder prepared by the preparation method described in the above technical solution or the superfine red kidney bean powder described in the above technical solution.

[0016] Preferably, the seasoning includes a sweet seasoning or a salty seasoning, the sweet seasoning includes xylitol and / or erythritol, and the salty seasoning includes pepper salt.

[0017] Preferably, when the seasoning is a sweet seasoning, the red kidney bean meal replacement powder comprises the following raw materials in percentage by weight:

[0018] Superfine red kidney bean powder 28.50%-34.50%, lotus root powder 28.25%-33.50%, yam powder 15.50%-20.50%, xylitol 4.25%-7.25%, erythritol 4.50%-7.50% and resistant dextrin 5.25%-7.25%.

[0019] Preferably, when the seasoning is a salty seasoning, the red kidney bean meal replacement powder comprises the following raw materials in percentage by weight:

[0020] Superfine red kidney bean powder 33%-38%, lotus root powder 32%-36%, yam powder 18%-24%, pepper salt 1.8%-2.4% and resistant dextrin 5.5%-8.0%.

[0021] Beneficial effects:

[0022] The present invention provides a method for preparing ultrafine red kidney bean powder, comprising the following steps: steaming clean red kidney beans at 100°C to obtain steamed red kidney beans; drying the steamed red kidney beans at 45-55°C until the moisture content is less than 13% to obtain dried red kidney beans; and ultrafine grinding the dried red kidney beans to obtain the ultrafine red kidney bean powder. The present invention is the first to process red kidney beans by high-temperature steaming of whole beans combined with a medium-temperature drying process to process the red kidney beans into ultrafine red kidney bean powder. The ultrafine red kidney bean powder prepared by this method has excellent solubility, wettability, dispersibility and sedimentation time, and also has better chromaticity.

[0023] On this basis, the present invention further compounds the ultrafine red kidney bean powder with lotus root powder, yam powder, resistant dextrin and seasonings to produce two types of red kidney bean meal replacement powders, sweet and salty. The compounded red kidney bean meal replacement powder has strong antioxidant activity and strong scavenging ability for DPPH and ABTS free radicals. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required to be used in the embodiments are briefly introduced below.

[0025] Figure 1 The sample diagram of the superfine red kidney bean powder in Example 1 and Comparative Examples 1 to 9;

[0026] Figure 2 It is a graph showing the DPPH scavenging ability test results of the red kidney bean meal replacement powder sample solutions in Example 2 and Example 3;

[0027] Figure 3 ABTS of the red kidney bean meal replacement powder sample solution in Example 2 and Example 3 + Figure 2. Result graph of the cleaning ability test. DETAILED DESCRIPTION

[0028] The present invention provides a method for preparing superfine red kidney bean powder, comprising the following steps:

[0029] Steaming clean red kidney beans at 100°C to obtain steamed red kidney beans;

[0030] Drying the steamed red kidney beans at 45-55° C. until the moisture content is less than 13%, thereby obtaining dried red kidney beans;

[0031] The dried red kidney beans are ultrafinely ground to obtain the red kidney bean ultrafine powder.

[0032] As an embodiment, the present invention washes red kidney beans to obtain clean red kidney beans. As an embodiment, the washing method is running water washing, and the specific running water washing operation steps are not particularly limited. The conventional running water washing method in the art is used until clean red kidney beans are obtained.

[0033] After obtaining the clean red kidney beans, the present invention steams the clean red kidney beans at 100°C to obtain steamed red kidney beans. As an embodiment, the steaming time is 50 to 70 minutes; as another embodiment, the steaming time is 55 to 65 minutes; as another embodiment, the steaming time is 60 to 63 minutes. As an embodiment, the steaming in water of the present invention is carried out in a steamer. The high-temperature steaming method of the present invention can convert the amylose in the red kidney beans into amylopectin. The molecular weight of amylopectin is larger than that of amylose, but its branched structure is more easily dissolved in water, and it is easy to form a stable emulsion system, which is beneficial to the stability of the solute; at the same time, the temperature of the steaming can also ensure the biological activity of the beneficial substances in the red kidney beans.

[0034] After obtaining the steamed red kidney beans, the present invention dries the steamed red kidney beans at 45-55°C until the moisture content is less than 13%, thereby obtaining dried red kidney beans. As an embodiment, the drying temperature of the present invention is 50°C; the drying temperature has the effect of avoiding the reduction of the biological activity of the raw material. As an embodiment, the moisture content of the present invention can be 10-13%; the moisture content has the effect of reducing the loss of raw materials caused by dust overflow during the crushing process. As an embodiment, the present invention spreads the steamed red kidney beans on a stainless steel plate and then dries them.

[0035] After obtaining the dried red kidney beans, the present invention performs ultrafine grinding on the dried red kidney beans to obtain ultrafine red kidney bean powder. As an embodiment, the present invention uses an ultrafine grinder to perform the ultrafine grinding. The process of the ultrafine grinding is not particularly limited, and the parameters of conventional ultrafine grinding in the art can be used. As an embodiment, the particle size of the ultrafine red kidney bean powder can be 10 to 25 μm.

[0036] The ultrafine red kidney bean powder prepared by the preparation method of the present invention has excellent solubility, wettability, dispersibility and sedimentation time, and also has better chroma.

[0037] Based on the above advantages, the present invention also provides a superfine red kidney bean powder prepared by the preparation method described in the above technical solution, wherein the superfine red kidney bean powder has a wettability of less than 10s, a dispersibility of less than 3s, a settling time of more than 75min, an agglomeration rate of less than 5%, a chromaticity L* of 62.83, a* of 6.34, and b* of 21.51. As an embodiment, the superfine red kidney bean powder has a wettability of 9.37s, a dispersibility of 2.72s, a settling time of 78min, and an agglomeration rate of 4.8%.

[0038] The present invention also provides the use of the superfine red kidney bean powder obtained by the preparation method described in the above technical solution or the superfine red kidney bean powder described in the above technical solution in nutritional powder. As an embodiment, the superfine red kidney bean powder can be a raw material for preparing the nutritional powder. As an embodiment, the nutritional powder is a nutritional powder with antioxidant activity. As an embodiment, the nutritional powder can be a meal replacement powder; as another embodiment, the meal replacement powder can be a meal replacement powder with antioxidant activity.

[0039] The present invention also provides a red kidney bean meal replacement powder, comprising superfine red kidney bean powder, lotus root starch, yam powder, resistant dextrin and seasoning;

[0040] The superfine red kidney bean powder is the superfine red kidney bean powder prepared by the preparation method described in the above technical solution or the superfine red kidney bean powder described in the above technical solution.

[0041] As an embodiment, the seasoning may be a sweet seasoning or a salty seasoning; as another embodiment, the sweet seasoning may be xylitol and / or erythritol; and the salty seasoning may be pepper salt.

[0042] As an embodiment, when the seasoning is a sweet seasoning, the red kidney bean meal replacement powder includes the following raw materials in weight percentage: 28.50% to 34.50% of superfine red kidney bean powder, 28.25% to 33.50% of lotus root starch, 15.50% to 20.50% of yam powder, 4.25% to 7.25% of xylitol, 4.50% to 7.50% of erythritol, and 5.25% to 7.25% of resistant dextrin; that is, when the seasoning is a sweet seasoning, the red kidney bean meal replacement powder is a sweet red kidney bean meal replacement powder. As an embodiment, in terms of weight percentage, the content of the superfine red kidney bean powder is 29.5% to 32.5%; as another embodiment, the content of the superfine red kidney bean powder is 32.25%. As an embodiment, the content of lotus root starch is 30.25% to 32.25%; as another embodiment, the content of lotus root starch is 31.25%. As an embodiment, the content of yam powder is 16.50% to 19.50%; as another embodiment, the content of yam powder is 18.75%. As an embodiment, the content of xylitol is 5.25% to 6.25%; as another embodiment, the content of xylitol is 6.25%. As an embodiment, the content of erythritol is 5.50% to 6.25%; as another embodiment, the content of erythritol is 6.25%. As an embodiment, the content of resistant dextrin is 6.00% to 6.25%. As an embodiment, the total weight percentage of each component in the red kidney bean sweet meal replacement powder of the present invention is 100%.

[0043] As an embodiment, when the seasoning is a salty seasoning, the red kidney bean meal replacement powder includes the following raw materials in weight percentage: 33% to 38% red kidney bean superfine powder, 32% to 36% lotus root powder, 18% to 24% yam powder, 1.8% to 2.4% pepper salt and 5.5% to 8.0% resistant dextrin. That is, when the seasoning is a salty seasoning, the red kidney bean meal replacement powder is a red kidney bean salty meal replacement powder. As an embodiment, the content of the red kidney bean superfine powder is 34% to 36% by weight; as another embodiment, the content of the red kidney bean superfine powder is 35%. As an embodiment, the content of the lotus root powder is 33.5% to 35.5%; as another embodiment, the content of the lotus root powder is 35%. As an embodiment, the content of the yam powder is 19% to 22%; as another embodiment, the content of the yam powder is 21%. As an embodiment, the content of the pepper salt is 1.9% to 2.3%; as another embodiment, the content of the pepper salt is 2.1%. As an embodiment, the content of the resistant dextrin is 6.0% to 7.5%; as another embodiment, the content of the resistant dextrin is 6.9%. As an embodiment, the total weight percentage of each component in the red kidney bean salty meal replacement powder of the present invention is 100%.

[0044] Unless otherwise specified, the present invention has no special limitation on the sources of the raw materials other than the superfine red kidney bean powder in the sweet red kidney bean meal replacement powder and the salty red kidney bean meal replacement powder, and the raw materials can be purchased through conventional commercial channels in the art or prepared by themselves.

[0045] The present invention further compounds superfine red kidney bean powder with lotus root starch, yam powder, resistant dextrin and seasoning to produce two types of red kidney bean meal replacement powders, sweet and salty. The compounded red kidney bean meal replacement powders have strong antioxidant activity and strong scavenging ability for DPPH and ABTS free radicals.

[0046] In order to further illustrate the present invention, the technical solution provided by the present invention is described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0047] Example 1

[0048] A method for preparing superfine red bean powder, comprising the following steps:

[0049] The red kidney beans were selected and washed with running water to obtain clean red kidney beans; the clean red kidney beans were put into a steamer and steamed for 60 minutes, and after being steamed, they were spread on a stainless steel plate, and then transferred to an oven and dried at 50° C. until the moisture content was less than 13%; after drying, they were crushed with an ultrafine grinder to obtain ultrafine red kidney bean powder, which was recorded as ultrafine red kidney bean powder D.

[0050] Comparative Example 1

[0051] A method for preparing superfine red bean powder, comprising the following steps:

[0052] The cleaned, washed and dried red kidney beans were placed in a microwave oven at 100 W for 10 min. After cooling to room temperature, they were crushed in an ultrafine grinder to obtain ultrafine red kidney bean powder, which was recorded as ultrafine red kidney bean powder A.

[0053] Comparative Example 2

[0054] A method for preparing superfine red bean powder, comprising the following steps:

[0055] The cleaned, washed and dried red kidney beans were put into an oven and baked at 120° C. for 30-35 min. After being baked, they were cooled to room temperature and then crushed with an ultrafine grinder to obtain ultrafine red kidney bean powder, which was recorded as ultrafine red kidney bean powder B.

[0056] Comparative Example 3

[0057] A method for preparing superfine red bean powder, comprising the following steps:

[0058] The cleaned, washed and dried red kidney beans were placed in a microwave oven at 400 W for 3.5 min. After cooling to room temperature, they were crushed in an ultrafine grinder to obtain ultrafine red kidney bean powder, which was recorded as ultrafine red kidney bean powder C.

[0059] Comparative Example 4

[0060] A method for preparing superfine red bean powder, comprising the following steps:

[0061] The red kidney beans were selected and washed with running water, soaked at room temperature for 30 hours, and after the surface moisture was drained, they were placed in a microwave oven at 400 W for 4 minutes, transferred to an oven and dried at 50° C. until the moisture content was less than 13%. After drying, they were crushed in an ultrafine grinder to obtain ultrafine red kidney bean powder, which was recorded as ultrafine red kidney bean powder E1.

[0062] Comparative Example 5

[0063] A method for preparing superfine red bean powder, comprising the following steps:

[0064] The red kidney beans were selected and washed with running water, soaked at room temperature for 30 hours, drained of surface moisture, placed in a microwave oven, treated at 700 W for 2 minutes and then at 400 W for 2 minutes, transferred to an oven and dried at 50°C until the moisture content was less than 13%. After drying, they were crushed in an ultrafine grinder to obtain ultrafine red kidney bean powder, recorded as ultrafine red kidney bean powder E2.

[0065] Comparative Example 6

[0066] A method for preparing superfine red bean powder, comprising the following steps:

[0067] The red kidney beans were selected and washed with running water, soaked at room temperature for 20 hours, and after the surface moisture was drained, they were placed in a microwave oven, treated at 700W for 2 minutes and then at 400W for 1 minute. The beans were transferred to an oven and dried at 50°C until the moisture content was less than 13%. After drying, they were crushed in an ultrafine grinder to obtain ultrafine red kidney bean powder, which was recorded as ultrafine red kidney bean powder F.

[0068] Comparative Example 7

[0069] A method for preparing superfine red bean powder, comprising the following steps:

[0070] The red kidney beans were selected and washed with running water, soaked at room temperature for 17 hours, put into a steamer, steamed for 30 minutes, transferred to an oven, baked at 100°C for 240 minutes, cooled to room temperature after being baked, and ultrafinely ground to obtain ultrafine red kidney bean powder, recorded as ultrafine red kidney bean powder G1.

[0071] Comparative Example 8

[0072] A method for preparing superfine red bean powder, comprising the following steps:

[0073] The red kidney beans were selected and washed with running water, then soaked at room temperature for 17 hours. After removing the bean skins, the beans were placed in a steamer and steamed for 30 minutes. The beans were transferred to an oven and baked at 100°C for 240 minutes. After being baked, they were cooled to room temperature and ultrafinely ground to obtain ultrafine red kidney bean powder, which was recorded as ultrafine red kidney bean powder G2.

[0074] Comparative Example 9

[0075] A method for preparing superfine red bean powder, comprising the following steps:

[0076] The red kidney beans were selected and washed with running water to obtain clean red kidney beans; the clean red kidney beans were put into a steamer and steamed for 40 minutes. After being steamed, they were spread on a stainless steel plate and transferred to an oven for drying at 50° C. until the moisture content was less than 13%; after drying, they were crushed with an ultrafine grinder to obtain ultrafine red kidney bean powder, which was recorded as ultrafine red kidney bean powder H1.

[0077] Comparative Example 10

[0078] A method for preparing superfine red bean powder, comprising the following steps:

[0079] The red kidney beans are selected and washed with running water to obtain clean red kidney beans; the clean red kidney beans are put into a steamer and steamed for 80 minutes. After being steamed, they are spread on a stainless steel plate and transferred to an oven to be dried at 50°C until the moisture content is less than 13%; after drying, they are crushed in an ultrafine grinder to obtain ultrafine red kidney bean powder, which is recorded as ultrafine red kidney bean powder H2.

[0080] Comparative Example 11

[0081] A method for preparing superfine red bean powder, comprising the following steps:

[0082] The red kidney beans are selected and washed with running water to obtain clean red kidney beans; the clean red kidney beans are put into a steamer and steamed for 60 minutes. After being steamed, they are spread on a stainless steel plate and transferred to an oven for drying at 80° C. until the moisture content is less than 13%; after drying, they are crushed with an ultrafine grinder to obtain ultrafine red kidney bean powder, which is recorded as ultrafine red kidney bean powder I1.

[0083] Comparative Example 12

[0084] A method for preparing superfine red bean powder, comprising the following steps:

[0085] The red kidney beans are selected and washed with running water to obtain clean red kidney beans; the clean red kidney beans are put into a steamer and steamed for 60 minutes. After being steamed, they are spread on a stainless steel plate and transferred to an oven for drying at 90° C. until the moisture content is less than 13%; after drying, they are crushed with an ultrafine grinder to obtain ultrafine red kidney bean powder, which is recorded as ultrafine red kidney bean powder I2.

[0086] Comparative Example 13

[0087] A method for preparing superfine red bean powder, comprising the following steps:

[0088] The red kidney beans were selected and washed with running water to obtain clean red kidney beans; the clean red kidney beans were put into a steamer and steamed for 80 minutes. After being steamed, they were spread on a stainless steel plate and transferred to an oven for drying at 90°C until the moisture content was less than 13%; after drying, they were crushed with an ultrafine grinder to obtain ultrafine red kidney bean powder, which was recorded as ultrafine red kidney bean powder J.

[0089] Test Example 1

[0090] The ultrafine red kidney bean powder prepared in Example 1 and Comparative Examples 1 to 13 was analyzed by wettability, dispersibility, sedimentation rate, chromaticity and other indicators.

[0091] 1. Test methods

[0092] (1) Wettability measurement

[0093] Weigh 2g of red kidney bean ultrafine powder and spread it in a beaker filled with 100mL of 100℃ water. Measure the wetting time under static conditions. Start timing when the red kidney bean ultrafine powder is put into the beaker, and record the time when the red kidney bean ultrafine powder is completely immersed in water. This is the wetting time. The shorter the time, the better.

[0094] (2) Dispersibility determination

[0095] Weigh 2g of ultrafine red kidney bean powder and spread it in a beaker containing 100mL of 100℃ water placed on a magnetic stirrer. Stir quickly to evenly disperse it in the water. Record the time it takes for the powder to be completely dispersed in the water, which is the dispersion time. The shorter the time, the better.

[0096] (3) Determination of agglomeration rate

[0097] Weigh 2g of red kidney bean ultrafine powder into a 100mL beaker and add 100mL of 100℃ hot water, stir thoroughly for 10min, use a 0.4mm sieve to filter the dissolved red kidney bean ultrafine powder solution, put the obtained lumps into a drying oven and dry them to constant mass, and weigh the mass. Calculate the lumping rate according to the following formula.

[0098] M=m2 / m1×100%

[0099] Where M is the agglomeration rate, m1 is the mass of ultrafine red kidney bean powder, and m2 is the mass of agglomerates.

[0100] (4) Determination of sedimentation time

[0101] Weigh 2g of ultrafine red kidney bean powder and spread it in a beaker containing 100mL of 100℃ water. Measure the sedimentation time under static conditions. Start timing when the powder is placed in the beaker, and record the time it takes for all the powder to settle, which is the sedimentation time.

[0102] (5) Chroma measurement

[0103] The LAB values ​​of different ultrafine red kidney bean powders were determined using a colorimeter. Based on the measurement results of the LAB values, the color parameters of the samples could be obtained, thereby performing color matching and color difference analysis.

[0104] 2. Test results

[0105] The test results are shown in Table 1, where the groups represent the codes of different red kidney bean superfine powders. Figure 1 As shown, the chromaticity measurement results of the red kidney bean superfine powder in Example 1 and Comparative Examples 1 to 9 are shown in Table 2.

[0106] Table 1 Comparison of physical and chemical properties of ultrafine red kidney bean powder prepared by different preparation methods in Example 1 and Comparative Examples 1 to 13

[0107]

[0108] From the comparison of the physicochemical properties of the superfine red kidney bean powder prepared by different preparation methods in Table 1, it can be seen that the sample prepared by the preparation method in Example 1 (superfine red kidney bean powder D) has better wettability and dispersibility, and its sedimentation time is moderate, and the agglomeration rate is significantly lower than that of the control process, which is very suitable for the development of meal replacement powder.

[0109] Table 2 Chroma values ​​of ultrafine red kidney bean powder prepared by different preparation methods in Example 1 and Comparative Examples 1 to 13

[0110]

[0111]

[0112] Depend on Figure 1 According to the measurement results of Lab value in Table 2, the sample (ultrafine red kidney bean powder D) prepared by the preparation method in Example 1 has the highest powder brightness value, and the color is closer to the color of red kidney bean itself, which is more in line with consumers' expectations of red kidney bean meal replacement powder and can leave a better visual impression. Processes such as direct microwave of raw beans, due to factors such as uneven heating temperature, are prone to make the raw materials brown or dark brown, with poor color performance, which can easily make consumers have a poor intuitive feeling of the product.

[0113] Example 2

[0114] A red kidney bean sweet meal replacement powder, comprising the following raw materials in percentage by weight:

[0115] The superfine red kidney bean powder prepared in Example 1 is 31.25%, lotus root starch is 31.25%, yam powder is 18.75%, xylitol is 6.25%, erythritol is 6.25% and resistant dextrin is 6.25%.

[0116] Preparation method: uniformly mix superfine red kidney bean powder, lotus root starch, yam powder, xylitol, erythritol and resistant dextrin according to the above weight percentage ratio to obtain the product.

[0117] Example 3

[0118] A red kidney bean salty meal replacement powder, comprising the following raw materials in percentage by weight:

[0119] The superfine red kidney bean powder prepared in Example 1 includes 35% lotus root starch 35%, yam powder 21%, pepper salt 2.1% and resistant dextrin 6.9%.

[0120] Preparation method: uniformly mix superfine red kidney bean powder, lotus root powder, yam powder, pepper salt and resistant dextrin according to the above weight percentage ratio to obtain the product.

[0121] Test Example 2

[0122] Investigating the antioxidant activity of the two red kidney bean meal replacement powders prepared in Example 2 and Example 3

[0123] 1. Test methods

[0124] (1) Determination of DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) free radical scavenging ability

[0125] Prepare 0.2mmol / L DPPH solution, store in dark for later use. Prepare sample solutions of different mass concentrations, measure 100μL of sample solution and 100μL of DPPH solution (0.2mmoL / L) in a 96-well plate, mix well, react at room temperature in dark for 40 minutes, and measure the absorbance at 517nm. The result is recorded as A s ; Take 100 μL of distilled water and 100 μL of DPPH solution and mix them, measure the absorbance and record it as A0; take 100 μL of sample solution of different concentrations and 100 μL of 95% ethanol and mix them, measure the absorbance and record it as A r Vc was used as a positive control. The scavenging rate of the sample on DPPH free radicals was calculated according to formula (1).

[0126] DPPH free radical scavenging rate / % = [1-(A s -A r ) / A0]×100 (1)

[0127] Table 3 DPPH free radical scavenging ability determination reaction system

[0128] - Sample solution μL DPPH solution μL 95% ethanol μL Distilled water μL <![CDATA[A s ]]> 100 100 - - <![CDATA[A r ]]> 100 - 100 - <![CDATA[A0]]> - 100 - 100

[0129] (2) Determination of free radical scavenging ability of ABTS (2,2-azino-bis(3-ethyl-benzothiazole-6-sulfonic acid) diammonium salt)

[0130] Prepare sample solutions of different mass concentrations, measure 50 μL sample solution and 150 μL ABTS working solution (mix 7 mmol / L LABTS solution and 2.45 mmol / L potassium persulfate solution in equal volumes, react in the dark for 12 h to 16 h at room temperature to obtain ABTS mother solution, dilute with 70% ethanol solution to make its absorbance at 734 nm wavelength 0.7 ± 0.02), mix in a 96-well plate, react at room temperature in the dark for 6 min, measure absorbance at 734 nm wavelength, and mark the result as A s ; Take 50 μL of distilled water and 150 μL of LABTS working solution, shake well, measure the absorbance and record it as A0; Take 50 μL of sample solution of different concentrations and 150 μL of anhydrous ethanol, shake well, measure the absorbance and record it as A r . Use Vc as a positive control. Calculate the sample's ABTS according to formula (2) + Free radical scavenging rate.

[0131] ABTS + Free radical scavenging rate / % = [1-(A s -A r ) / A0]×100 (2) Table 4 ABTS + Free radical scavenging ability determination reaction system

[0132] - Sample solution μL ABTS reaction solution μL Distilled water μL Absolute ethanol μL <![CDATA[A s ]]> 50 150 - - <![CDATA[A r ]]> 50 - - 150 <![CDATA[A0]]> - 150 50 -

[0133] 2. Test results

[0134] 2.1 Analysis of DPPH free radical scavenging ability results. Figure 2 shown.

[0135] Depend on Figure 2 It can be seen that as the concentration of the sample solution increases, its scavenging rate for DPPH gradually increases. When the concentration of the sample solution is 1 mg / mL, the scavenging rates of the sample solutions of the sweet red kidney bean meal replacement powder and the salty red kidney bean meal replacement powder for DPPH are 58.9% and 59.5%, respectively. At this time, the scavenging rate of Vc for DPPH at the same concentration is 94.9%. When the concentration of the sample solution is 5 mg / mL, the scavenging rates of the sample solutions of the sweet red kidney bean meal replacement powder and the salty red kidney bean meal replacement powder for DPPH are 83.5% and 77.4%, respectively. At this time, the scavenging rate of Vc for DPPH is 99.2%, indicating that the two red kidney bean meal replacement powders have a strong scavenging ability for DPPH.

[0136] 2.2 Analysis of ABTS free radical scavenging ability results. Figure 3 shown.

[0137] Depend on Figure 3 It can be seen that as the concentration of the meal replacement powder sample solution increases, ABTS + The clearance rate gradually increased. When the concentration of the sample solution was 1 mg / mL, the sample solutions of the sweet red kidney bean meal replacement powder and the salty red kidney bean meal replacement powder had no significant effect on ABTS. + When the concentration of the sample solution was 5 mg / mL, the sample solutions of red kidney bean sweet meal replacement powder and red kidney bean salty meal replacement powder had no significant effect on ABTS. + The clearance rates were 72.1% and 71% respectively. + The clearance rate was 97.6%, proving that the two red kidney beans have no significant effect on ABTS + Has certain cleaning capabilities.

[0138] 2.3 IC of different free radical scavenging abilities 50 The results are compared and analyzed as shown in Table 5.

[0139] Table 5 IC values ​​of red kidney bean meal replacement powder on different free radical scavenging abilities in Example 2 and Example 3 50 value

[0140]

[0141] From Table 5, it can be concluded that: Taking Vc as the positive control, the red kidney bean meal replacement powder was tested for the effect of ABTS +and DPPH scavenging capacity and calculate IC 50 The results are shown in Table 5. The red kidney bean meal replacement powder sample solution has a strong scavenging ability for DPPH, and its IC 50 The values ​​were 0.530 mg / mL for sweet red kidney bean meal replacement powder and 0.532 mg / mL for salty red kidney bean meal replacement powder. + The scavenging ability of 50 The values ​​are 2.493 mg / mL for sweet red kidney bean meal replacement powder and 2.543 mg / mL for salty red kidney bean meal replacement powder.

[0142] It can be concluded from the above examples that the superfine red kidney bean powder obtained by the preparation method of the present invention has better solubility, wettability, dispersibility and sedimentation time, and better chromaticity. The meal replacement powder containing the superfine red kidney bean powder has good antioxidant activity.

[0143] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing superfine red kidney bean powder, characterized in that: The steps include: Steaming clean red kidney beans at 100° C. to obtain steamed red kidney beans; Drying the steamed red kidney beans at 45-55° C. until the moisture content is less than 13%, thereby obtaining dried red kidney beans; The dried red kidney beans are ultrafinely ground to obtain the red kidney bean ultrafine powder.

2. The preparation method according to claim 1, characterized in that: The steaming time is 50 to 70 minutes.

3. A superfine red kidney bean powder prepared by the preparation method according to claim 1 or 2, characterized in that: The ultrafine red kidney bean powder has a wettability of less than 10 seconds, a dispersibility of less than 3 seconds, a sedimentation time of more than 75 minutes, an agglomeration rate of less than 5%, a chromaticity L* of 62.83, a* of 6.34, and b* of 21.

51.

4. Use of the superfine red kidney bean powder obtained by the preparation method according to claim 1 or 2 or the superfine red kidney bean powder according to claim 3 in nutritional powder.

5. The use according to claim 4, characterized in that: The nutritional powder includes nutritional powder having antioxidant activity.

6. The use according to claim 4 or 5, characterized in that: The nutritional powder includes meal replacement powder.

7. A red kidney bean meal replacement powder, characterized in that: Including superfine red kidney bean powder, lotus root powder, yam powder, resistant dextrin and seasoning; The superfine red kidney bean powder is the superfine red kidney bean powder prepared by the preparation method described in claim 1 or 2 or the superfine red kidney bean powder described in claim 3.

8. The red kidney bean meal replacement powder according to claim 7, characterized in that The seasoning includes a sweet seasoning or a salty seasoning. The sweet seasoning includes xylitol and / or erythritol, and the salty seasoning includes pepper salt.

9. The red kidney bean meal replacement powder according to claim 8, characterized in that When the seasoning is a sweet seasoning, the red kidney bean meal replacement powder comprises the following raw materials in percentage by weight: Superfine red kidney bean powder 28.50%-34.50%, lotus root powder 28.25%-33.50%, yam powder 15.50%-20.50%, xylitol 4.25%-7.25%, erythritol 4.50%-7.50% and resistant dextrin 5.25%-7.25%.

10. The red kidney bean meal replacement powder according to claim 8, characterized in that When the seasoning is a salty seasoning, the red kidney bean meal replacement powder comprises the following raw materials in percentage by weight: Superfine red kidney bean powder 33%-38%, lotus root powder 32%-36%, yam powder 18%-24%, pepper salt 1.8%-2.4% and resistant dextrin 5.5%-8.0%.

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