Vegetarian meal assisting powder and preparation method thereof

Abstract

The vegetarian diet meal assisting powder comprises the following components in parts by mass: 1-3 parts of taro starch-based nanoparticles, 2-4 parts of water chestnut flour, 18-20 parts of soybean protein isolate, 4-6 parts of white kidney bean protein isolate, 19-21 parts of alpha-cyclodextrine, 1-3 parts of collagen peptide, 21-23 parts of oat flour, 9-11 parts of maltodextrin, 6-8 parts of isomaltitol, 4-6 parts of fructo-oligosaccharide, 1-3 parts of coconut milk powder and 2-4 parts of milk powder. The taro enzymolysis slurry is prepared from taro slurry and water according to the ratio of 1: (1-3). The preparation method comprises the following steps: performing enzymolysis on taro slurry, filtering by a plate-and-frame filter press, and filtering by a 0.45 m microfiltration membrane; and adding alpha-cyclodextrine, then carrying out pre-gelatinization, carrying out homogenization treatment twice, and carrying out high-pressure spray drying to obtain the taro starch-based nano-particles. And mixing the taro starch-based nanoparticles with the ingredients, stirring, filling and packaging to obtain the vegetarian meal assisting powder.

Description

Technical Field

[0001] The present invention relates to a kind of energy-controlled food, especially a vegetarian meal assistance powder and its preparation method. Background Art

[0002] In modern society, the pace of life is accelerating, and people tend to consume high-oil and high-calorie fast food to adapt. However, high-oil and high-calorie fast food has a single nutritional structure, which easily leads to problems such as obesity, high blood pressure, and high blood sugar, causing great harm to the body. With the continuous improvement of people's health awareness, energy-controlled foods, especially vegetarian foods, have gradually received attention. As a convenient and nutritious food, vegetarian meal assistance powder has a low calorie and can provide sufficient nutrients, with broad market prospects.

[0003] The patent with publication number CN109393466A discloses a preparation method of vegetarian powder. However, this vegetarian preparation method has problems such as complex preparation process and poor fat reduction effect, which is difficult to meet the needs of consumers. Therefore, it is of great significance to develop a vegetarian meal assistance powder with a simple preparation process and significant fat reduction effect and its preparation method. Summary of the Invention

[0004] The problem to be solved by the present invention is to provide a vegetarian meal assistance powder that can control energy and contains taro starch-based nanoparticles and its preparation method.

[0005] To solve this technical problem, the present invention provides the following technical solutions: A vegetarian meal assistance powder, comprising the following components by mass: 1 - 3 parts of taro starch-based nanoparticles, 2 - 4 parts of water chestnut powder, 18 - 20 parts of soy protein isolate, 4 - 6 parts of white kidney bean protein isolate, 19 - 21 parts of α-cyclodextrin, 1 - 3 parts of collagen peptide, 21 - 23 parts of oat powder, 9 - 11 parts of maltodextrin, 6 - 8 parts of isomaltulose, 4 - 6 parts of fructooligosaccharide, 1 - 3 parts of coconut milk powder, 2 - 4 parts of milk powder.

[0006] The preparation method of this vegetarian meal assistance powder includes the following steps: Step 1, enzymatically hydrolyze the taro slurry, and then perform enzyme inactivation treatment; Step 2, filter the enzyme-inactivated taro hydrolyzate through a plate and frame filter press, and then filter it through a 0.45 µm microfiltration membrane to obtain the filtered and enzyme-inactivated taro slurry; Step 3, add α-cyclodextrin to the obtained filtered and enzyme-inactivated taro slurry according to the mass ratio of fresh taro:α-cyclodextrin of 1:1, perform pre-gelatinization treatment at 80 - 85 °C for 20 - 30 min, and then let it stand for 4 - 5 h to obtain the pre-gelatinized slurry; Step 4: Stir the pre-gelatinized slurry at 60-70 °C for 1-2 h, and then place it in a homogenizer for two homogenization treatments: First, increase the pressure to 35-40 MPa and maintain it for 20-30 min; then increase the pressure to 60-80 MPa and maintain it for 30-35 min. Step 5: Spray-dry the homogenized material under high pressure to obtain taro starch-based nanoparticles. Step 6: Weigh the following components by mass: 1-3 parts of taro starch-based nanoparticles, 2-4 parts of water chestnut powder, 18-20 parts of soy protein isolate, 4-6 parts of white kidney bean protein isolate, 19-21 parts of α-cyclodextrin, 1-3 parts of collagen peptide, 21-23 parts of oat flour, 9-11 parts of maltodextrin, 6-8 parts of isomaltulose, 4-6 parts of fructooligosaccharide, 1-3 parts of coconut milk powder, and 2-4 parts of milk powder; then mix, stir, fill, and package to obtain the finished vegetarian meal replacement powder.

[0007] Further, the enzymatic hydrolysis method in Step 1 is as follows: Mix and stir taro slurry and water in a mass ratio of 1:2, then add pectinase and cellulase, and perform enzymatic hydrolysis at a temperature of 35-38 °C for 50-70 min; then control the temperature at 45-55 °C, add α-amylase, stir, and keep warm for 10-15 min; then raise the temperature to 75-85 °C and maintain it for 4-6 min to complete the enzyme inactivation treatment.

[0008] Further, the pectinase accounts for 0.01-0.02% of the mass of the taro slurry, the cellulase accounts for 0.02-0.04% of the mass of the taro slurry, and the α-amylase accounts for 0.01-0.02% of the mass of the taro slurry.

[0009] Further, the spray pressure for the high-pressure spray drying in Step 5 is 15-25 MPa, the inlet air temperature is set at 175-180 °C, and the outlet air temperature is set at 70-75 °C.

[0010] Advantages of the present invention 1. This patent application can obtain nano-scale taro starch-based nanoparticles and vegetarian meal replacement powder. Tests have found that the product has a low glycemic index (GI value), will not cause significant fluctuations in blood sugar after consumption, and can provide a feeling of fullness for a long time, making it an ideal food during the fat loss period.

[0011] 2. In this patent application, the enzyme-inactivated taro slurry is filtered by a plate and frame filter press and then filtered through a 0.45 µm microfiltration membrane. Then, α-cyclodextrin is added at a mass ratio of fresh taro to α-cyclodextrin of 1:1 for pre-gelatinization, homogenization, and high-pressure spray drying. Each process supports and acts on each other, which can effectively remove large impurities in the slurry, ensure that the particle size distribution of the obtained taro starch-based nanoparticles is concentrated around 250 - 300 nm, and has a good embedding effect, enabling the embedding of fat-soluble functional factor nutrients and reducing production costs. Description of the Drawings

[0012] Figure 1 is the particle size distribution diagram of Example 1; Figure 2 is the particle size distribution diagram of Example 2. Detailed Embodiments

[0013] The technical solutions in the embodiments of the present invention will be clearly and completely described below.

[0014] Example 1

[0015] Wash the fresh Lipu taro, steam and soften it, and then make a slurry to obtain taro slurry. Mix and stir the taro slurry and water in a mass ratio of 1:2, and then add pectinase accounting for 0.01% of the mass of the taro slurry and cellulase accounting for 0.02% of the mass of the taro slurry, and perform enzymatic hydrolysis treatment at a temperature of 35°C for 50 min; then control the temperature at 45°C, add α-amylase accounting for 0.01% of the mass of the taro slurry, stir evenly and keep warm for 10 min to obtain enzymatically hydrolyzed taro slurry.

[0016] Heat the enzymatically hydrolyzed taro slurry to 75°C and keep it for 4 min for enzyme inactivation treatment; then filter it through a plate and frame filter press and filter it through a 0.45 µm microfiltration membrane to obtain the filtered and enzyme-inactivated enzymatically hydrolyzed taro slurry.

[0017] Add 33 kg of α-cyclodextrin to 100 kg of the filtered and enzyme-inactivated enzymatically hydrolyzed taro slurry, perform pre-gelatinization treatment at 80°C for 20 min, and then place it indoors for 4 h to obtain pre-gelatinized slurry.

[0018] Place the pre-gelatinized slurry in a water bath at 60°C and stir for 1 h, then place it in a homogenizer for two homogenization treatments. First, gradually increase the pressure to 35 MPa by adjusting the pressure boosting rod and keep it for 20 min, and then increase the pressure to 60 MPa and keep it for 30 min.

[0019] The homogenized material is spray-dried under high pressure vaporization, with a spray pressure of 15 MPa, an inlet air temperature set at 175 °C, and an outlet air temperature set at 70 °C; it is cooled to obtain taro starch-based nanoparticles; the taro starch-based nanoparticles are characterized, as shown in the appendix Figure 1 , indicating that the particle diameter is about 260 nm.

[0020] Ingredients are proportioned as follows: 100 kg of taro starch-based nanoparticles, 200 kg of water chestnut powder, 1800 kg of soy protein isolate, 400 kg of white kidney bean protein isolate, 1900 kg of α-cyclodextrin, 100 kg of collagen peptide, 2100 kg of oat powder, 900 kg of maltodextrin, 600 kg of isomaltulose, 400 kg of fructooligosaccharide, 100 kg of coconut milk powder, and 200 kg of milk powder.

[0021] Then, it is mixed, stirred, filled, and packaged to obtain the finished vegetarian meal replacement powder.

[0022] Example 2

[0023] Fresh Lipu taro is washed, steamed and softened, and then pulped to obtain taro pulp. The taro pulp and water are mixed and stirred in a mass ratio of 1:2, and then 0.015% pectinase and 0.03% cellulase based on the mass of the taro pulp are added thereto, and enzymolysis is carried out at a temperature of 37.5 °C for 60 min. Then, the temperature is controlled at 50 °C, and 0.015% α-amylase based on the mass of the taro pulp is added to the enzymolyzed material. After stirring evenly, it is kept warm for 12.5 min to obtain the enzymolyzed taro slurry for standby.

[0024] The enzymolyzed taro slurry is heated to 80 °C and kept for 5 min, filtered through a plate and frame filter press, and then filtered through a 0.45 µm microfiltration membrane to obtain the filtered and enzyme-inactivated enzymolyzed taro slurry.

[0025] 33 kg of a-cyclodextrin is added to 100 kg of the filtered and enzyme-inactivated enzymolyzed taro slurry, and pre-gelatinization treatment is carried out at 82.5 °C for 25 min, and then it is placed indoors for 4.5 h to obtain the pre-gelatinized slurry.

[0026] The pre-gelatinized slurry is placed in a water bath at 65 °C and stirred for 1.5 h, and then placed in a homogenizer for two-stage homogenization treatment. First, the pressure is gradually increased to 37.5 MPa by adjusting the pressure boosting rod and kept for 25 min, and then the pressure is increased to 70 MPa and kept for 32.5 min.

[0027] The homogenized material is subjected to high-pressure spray drying with a spray pressure of 20 MPa, an inlet air temperature set at 177.5 °C, and an outlet air temperature set at 77.5 °C; it is cooled to obtain taro starch-based nanoparticles. The taro starch-based nanoparticles are characterized, as shown in the appendix Figure 2 , indicating that the particle diameter is about 290 nm.

[0028] Ingredients are prepared in the following proportions: 20 kg of taro starch-based nanoparticles, 30 kg of water chestnut powder, 190 kg of soy protein isolate, 50 kg of white kidney bean protein isolate, 200 kg of α-cyclodextrin, 20 kg of collagen peptide, 220 kg of oat powder, 100 kg of maltodextrin, 70 kg of isomaltulose, 50 kg of fructooligosaccharide, 20 kg of coconut milk powder, and 30 kg of milk powder.

[0029] Then, it is mixed, stirred, filled, and packaged to obtain the finished vegetarian meal assistance powder.

[0030] Example 3

[0031] Fresh Lipu taro is washed, steamed and softened, and then pulped to obtain taro slurry. The taro slurry and water are mixed and stirred in a mass ratio of 1:2, and then 0.02% of pectinase and 0.04% of cellulase based on the mass of the taro slurry are added thereto. Enzymatic hydrolysis is carried out at a temperature of 38 °C for 70 min. Then, the temperature is controlled at 55 °C, and 0.02% of α-amylase based on the mass of the taro slurry is added to the enzymatically hydrolyzed material. After stirring evenly, it is kept warm for 15 min to obtain the standby taro enzymatically hydrolyzed slurry.

[0032] The temperature of the taro enzymatically hydrolyzed slurry is raised to 85 °C and kept for 6 min, filtered through a plate and frame filter press, and then filtered through a 0.45 µm microfiltration membrane to obtain the filtered and enzyme-inactivated taro enzymatically hydrolyzed slurry.

[0033] In 100 kg of the filtered and enzyme-inactivated taro enzymatically hydrolyzed slurry, 33 kg of a-cyclodextrin is added, and pre-gelatinization treatment is carried out at 85 °C for 30 min, and then it is placed indoors for 5 h to obtain the pre-gelatinized slurry.

[0034] The pre-gelatinized slurry is placed in a water bath at 70 °C and stirred for 2 h, and then subjected to two-stage homogenization treatment in a homogenizer. First, the pressure is gradually increased to 40 MPa by adjusting the pressure boosting rod and kept for 30 min, and then the pressure is increased to 80 MPa and kept for 35 min.

[0035] The homogenized material is subjected to high-pressure spray drying with a spray pressure of 25 MPa, an inlet air temperature set at 180 °C, and an outlet air temperature set at 75 °C; it is cooled to obtain taro starch-based nanoparticles.

[0036] Ingredients are proportioned as follows: 30 kg of taro starch-based nanoparticles, 40 kg of water chestnut powder, 200 kg of soy protein isolate, 60 kg of white kidney bean protein isolate, 210 kg of α-cyclodextrin, 30 kg of collagen peptide, 230 kg of oat powder, 110 kg of maltodextrin, 80 kg of isomaltulose, 60 kg of fructooligosaccharide, 30 kg of coconut milk powder, and 40 kg of milk powder.

[0037] Then, they are mixed, stirred, filled, and packaged to obtain the finished product of vegetarian meal assistance powder.

[0038] Test examples: To illustrate the effects of this patent application, the applicant conducted the following tests: Test 1: Measuring the glycemic index of each group of starches First, the groups are divided as follows: Group 1: Taro starch-based nanoparticles obtained by the method described in Example 2; Group 2: The treatment of removing α-amylase, and other methods are the same as those in Group 1; Group 3: The enzymatic hydrolysis operation of removing α-amylase, without passing through a 0.45 µm microfiltration membrane, and other methods are the same as those in Group 1; Group 4: Removing the pregelatinization treatment, and other methods are the same as those in Group 1; Group 5: Taro starch purchased on the market, purchased from Hefei Luolun Biotechnology Co., Ltd.

[0039] Referring to GB / T 16913-2008, the low glycemic index (GI) values of the products in the above groups are measured, and the test results are shown in Table 1: Table 1 Comparison of GI values of each group

[0040] According to the data in Table 1, it can be seen that the starch-based nanoparticles prepared by the method of this application have a low low glycemic index (GI) value, and have an obvious hypoglycemic advantage compared with the taro powder purchased on the market. Through this test, it can be shown that the product of this application will not cause a sharp fluctuation in blood sugar and can provide a sense of fullness for a long time.

[0041] Test 2: Measuring the Zeta potential of each group of starches In this test, the charging conditions of each group of starches are further tested, and the potentials of the following groups of starches are compared. The groups are divided as follows: Group 1: Starch-based nanoparticles obtained by the method described in Example 2; Group 2: The holding time of amylase heat treatment is 30 min, and other methods are the same as those in Group 1; Group 3: Removing the steps of natural cooling and water bath after pregelatinization, and other methods are the same as those in Group 1; Group 4: Taro starch purchased on the market, purchased from Hefei Luolun Biotechnology Co., Ltd.

[0042] The Zeta potential of the starches in each of the above groups after being made into an emulsion in the manner of Example 2 was measured and recorded as shown in Table 2: Table 2 Zeta potential of different samples

[0043] From the results in Table 2, the applicant found that the absolute value of the Zeta potential of the starch-based nanoparticles prepared by the method of the present application was relatively low.

[0044] What kind of influence the low absolute value of the Zeta potential will bring will be further described in Experiment 3.

[0045] Experiment 3: Testing the encapsulation effect In this experiment, the encapsulation effect of the obtained starch-based nanoparticle product was further tested. Specifically, vitamin D was encapsulated by the encapsulation method described in Example 2, and the products used for encapsulation were different. The specific grouping was the products of the four groups in Experiment 2. After high-speed stirring, emulsification, homogenization, and spray drying into powder, the encapsulation effect of the products of the above four groups on vitamin D was tested, as shown in Table 3: Table 3 Encapsulation effect of vitamin D

[0046] According to the results in Table 3, it can be seen that the starch-based nanoparticles prepared by the method of the present patent application have a good encapsulation effect on fat-soluble functional factor nutrients. However, when the treatment time of α-amylase in the second group is too long, the encapsulation effect is poor, and the encapsulation effect of the third group is even less ideal, indicating that the particle size of the taro starch-based nanoparticles is uneven, the particles are not easy to aggregate, the emulsion is unstable, and at this time, the internal and external particles can be fully fused with vitamin D to achieve a good encapsulation effect. A high potential may lead to emulsion stability and difficulty in fusion. It can be seen that the taro starch-based nanoparticles of the present application have unexpected effects, with a low glycemic index and a good encapsulation effect at the same time. Therefore, the product obtained by the method of the present application has a very broad application prospect in the fields of modern functional foods and biopharmaceutical formulations.

Claims

1. A vegetarian meal aid powder, characterized in that: By mass, it includes the following components: 1 to 3 parts of taro starch-based nanoparticles, 2 to 4 parts of water chestnut powder, 18 to 20 parts of soy protein isolate, 4 to 6 parts of white kidney bean protein isolate, 19 to 21 parts of a-cyclodextrin, 1 to 3 parts of collagen peptide, 21 to 23 parts of oat flour, 9 to 11 parts of maltodextrin, 6 to 8 parts of isomalt, 4 to 6 parts of oligofructose, 1 to 3 parts of coconut milk powder, and 2 to 4 parts of milk powder.

2. The method for preparing the vegetarian meal aid powder according to claim 1, characterized in that: The following steps are involved: Step 1: enzymatically hydrolyzing the taro slurry and then inactivating the enzyme; Step 2: filtering the enzyme-inactivated taro enzymatic slurry through a plate and frame filter press, and then filtering through a 0.45µm microfiltration membrane to obtain a filtered enzyme-inactivated taro slurry; Step 3: Adding a-cyclodextrin to the filtered enzyme-killed taro slurry at a mass ratio of fresh taro to a-cyclodextrin of 1:1, pre-gelatinizing the mixture at 80-85° C. for 20-30 min, and then leaving the mixture for 4-5 h to obtain a pre-gelatinized slurry; Step 4: Stir the pre-gelatinized slurry at 60-70°C for 1-2 hours, and then place it in a homogenizer for two homogenization treatments: first increase the pressure to 35-40MPa and maintain for 20-30 minutes; then increase the pressure to 60-80MPa and maintain for 30-35 minutes; Step 5: high pressure spray drying the homogenized material to obtain taro starch-based nanoparticles; Step 6: Preparation of vegetarian meal powder: Mix, stir, fill and package the obtained taro starch-based nanoparticles with water chestnut powder, soy protein isolate, white kidney bean protein isolate, α-cyclodextrin, collagen peptide, oatmeal powder, maltodextrin, isomalt, oligofructose, coconut milk powder and milk powder to obtain vegetarian meal powder.

3. The method for preparing the vegetarian meal aid powder according to claim 2, characterized in that: The enzymatic hydrolysis steps in step one are as follows: taro slurry and water are mixed and stirred in a mass ratio of 1:2, and then pectinase and cellulase are added, and stirred at 35-38°C for 50-70 minutes; then the temperature is raised to 45-55°C, and α-amylase is added, and stirred for 10-15 minutes; then the temperature is raised to 75-85°C, and maintained for 4-6 minutes to complete the enzyme inactivation treatment.

4. The method for preparing the vegetarian meal aid powder according to claim 3, characterized in that: The pectinase accounts for 0.01-0.02% of the mass of the taro slurry, the cellulase accounts for 0.02-0.04% of the mass of the taro slurry, and the alpha-amylase accounts for 0.01-0.02% of the mass of the taro slurry.

5. The method for preparing the vegetarian meal aid powder according to claim 2, characterized in that: The spray pressure of the high-pressure spray drying in step 5 is 15-25 MPa, the air inlet temperature is set to 175-180°C, and the air outlet temperature is set to 70-75°C.

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