Dietary fiber premixed flour and preparation method thereof

Abstract

The invention discloses dietary fiber premixed flour and a preparation method thereof, belongs to the technical field of food processing, and is used for solving the technical problems that premixed flour in the prior art is single in taste, unobvious in flavor characteristic and lack of nutrition, and the bulkiness of flour cannot be improved and starch gelatinization cannot be prevented. The preparation method of the dietary fiber premixed flour comprises the following steps: mixing polydextrose, composite hydrophilic colloid, resistant dextrin, fructo-oligosaccharide, a sweetening agent and modified fruit and vegetable powder solid, and then grinding and sieving to obtain a mixture; and sealing the mixture to obtain the dietary fiber premixed flour. The composite hydrophilic colloid prepared by the invention is prepared by compounding hydroformylated xanthan colloid, esterified sodium alginate and gelatin; the prepared modified fruit and vegetable powder solid is obtained by spraying emulsion containing ammonium hydrogen phosphate and olive oil to the surface of fruit and vegetable powder and curing. The prepared dietary fiber premixed flour has the advantages of being high in nutritional value, fluffy in taste, obvious in flavor characteristic and rich in taste.

Description

Technical Field

[0001] The present invention relates to the technical field of solid beverages, and particularly relates to a dietary fiber premix and a preparation method thereof. Background Art

[0002] Dietary fiber refers to naturally occurring, extracted or synthesized carbohydrates in plants, which include cellulose, hemicellulose, pectin, inulin and some other dietary fiber monomer components. Dietary fiber has significant physiological functions in maintaining intestinal health, promoting digestion, regulating blood sugar, reducing cholesterol and preventing various chronic diseases (such as obesity, diabetes, cardiovascular diseases, etc.). However, modern diets generally lack sufficient dietary fiber. Especially with the popularity of processed foods and fast foods, many people have insufficient intake of dietary fiber, leading to an increasing number of constipation, intestinal discomfort and other health problems. To address this issue, various dietary fiber supplement products have emerged on the market, such as dietary fiber, fiber capsules, dietary fiber drinks, etc.; these products help improve the intake of dietary fiber in the human body by adding dietary fiber to the daily diet. However, most of the current dietary fiber additives on the market still have some deficiencies, such as: lack of nutrition, poor product stability, and inability to blend well with other food ingredients, etc.; with the continuous improvement of consumers' requirements for food quality and health, higher requirements have been put forward for the taste improvement and functionality of dietary fiber premixes in the market.

[0003] Patent application CN107136153A discloses a preparation method of a dietary fiber-containing premix added with trehalose; the above-mentioned premix is composed of low-gluten wheat flour, sorbitol powder, maltodextrin, wheat fiber, trehalose, xylitol powder, glycerol monostearate, sucralose, papain and baking soda. Using the enzymatic reaction of papain, the proteins in the dough are degraded into small molecule peptides or amino acids, reducing the tensile resistance of the dough and making the dough soft and easy to shape. However, the above-mentioned premix has a single taste, no obvious flavor characteristics, lacks nutrition, and fails to significantly improve the fluffiness of the flour and prevent starch gelatinization.

[0004] In view of the technical defects in this regard, a solution is now proposed.

[0005] A preparation method of a dietary fiber premix includes the following steps: S1. By weight, 85-95 parts of polydextrose, 3-5 parts of composite hydrophilic colloid, 5-10 parts of resistant dextrin, 1-4 parts of fructooligosaccharide, 1-3 parts of sweetener, and 1-3 parts of modified fruit and vegetable powder solid are mixed, then ground and sieved to obtain a pulverized and fine powder mixture; S2. The mixture is added to a mixing tank and uniformly mixed, and the packaging material is sealed to obtain the dietary fiber premix.

[0006] Weigh each component material according to the formula, mix them in a suitable production environment, and then seal them with moisture-proof packaging materials to obtain the finished dietary fiber premix powder.

[0007] Further, in step S1, the preparation method of the composite hydrophilic colloid includes the following steps: A1. Add xanthan gum to deionized water, heat it in a water bath at 45 - 50 °C to obtain dissolved xanthan gum; add a 0.2 - 0.3 mol / L sodium periodate solution to the dissolved xanthan gum, react at 50 - 60 °C to obtain a reaction product; the reaction product is subjected to post-treatment processes to prepare a solid powder of aldehyde-modified xanthan colloid; The basic structure of xanthan gum molecules is composed of repeating pentasaccharide units: D-glucose is connected by β-1,4-glycosidic bonds to form the main chain of a cellulose-like structure, and the side chain is composed of alternating trisaccharide units of D-mannose and D-glucuronic acid. Oxidizing xanthan gum with sodium periodate can specifically oxidize the adjacent hydroxyl groups at positions 2 and 3 of the sugar units in xanthan gum to form a dialdehyde structure, resulting in aldehyde-modified xanthan colloid.

[0008] A2. Mix deionized water, sodium alginate, and gelatin, keep the reaction at 75 - 85 °C for 4 - 6 h, and then distill off the deionized water to obtain a composite colloid; Sodium alginate is rich in hydroxyl and carboxyl groups, and gelatin is rich in hydroxyl groups. Sodium alginate and gelatin undergo an esterification reaction to synthesize a composite colloid.

[0009] A3. Mix the aldehyde-modified xanthan colloid and the composite colloid according to a mass ratio of 2 - 3:1 to obtain a composite hydrophilic colloid.

[0010] Further, in step A1, the dosage ratio of xanthan gum to deionized water is 3 - 5 g:400 mL, and the dosage ratio of the sodium periodate solution to the dissolved xanthan gum is 10 - 20 mL:100 - 200 g; the post-treatment steps include: centrifuging the reaction product at 4500 - 5500 r / min for 20 - 30 min, then discarding the supernatant to obtain a solid; dialyzing the solid through a dialysis bag with a molecular weight cut-off of 400 - 500 Da for 2 - 3 d, collecting the solid after dialysis; ball-milling the solid after dialysis at 100 - 200 r / min for 20 - 30 min to obtain the aldehyde-modified xanthan colloid.

[0011] Further, in step A2, the dosage ratio of deionized water, sodium alginate, and gelatin is 200 - 300 mL:5 - 10 g:10 - 15 g.

[0012] Further, the modified solid fruit and vegetable powder is prepared by the following steps: ammonium hydrogen phosphate is added to deionized water and dissolved to obtain an aqueous phase; an emulsifier is added to olive oil and mixed evenly to obtain an oil phase; the aqueous phase is added to the oil phase, and high-speed centrifugation and emulsification are performed to obtain an emulsion; the emulsion is evenly sprayed onto the surface of the fruit and vegetable powder and dried and solidified to prepare the modified solid fruit and vegetable powder.

[0013] Using monoglycerophosphatide as an emulsifier, by spray drying method, a water-oil blend emulsion containing olive oil and ammonium hydrogen phosphate is sprayed onto the surface of the fruit and vegetable powder, and then the modified solid fruit and vegetable powder is obtained.

[0014] Further, the dosage ratio of ammonium hydrogen phosphate to deionized water is 3-5 g: 20-30 mL; the emulsifier is monoglycerophosphatide, and the dosage ratio of olive oil to the emulsifier is 30-35 g: 0.5-1 g; the dosage ratio of the oil phase to the aqueous phase is 30-35 g: 20-25 g; the high-speed centrifugation speed is 10,000-11,000 r / min and the emulsification duration is 5-10 min; the fruit and vegetable powder is any one of apple powder, pumpkin powder, purple sweet potato powder, strawberry powder, and red date powder, and the mass ratio of the emulsion to the fruit and vegetable powder is 1-2:10; the temperature for drying and solidifying is 35-45 °C, and the duration for drying and solidifying is 10-20 min.

[0015] Further, in step S1, the fructooligosaccharide is any one of galactooligosaccharide, lactosucrose, soybean oligosaccharide, raffinose, chitosan oligosaccharide, gentiobiose, and isomaltulose, and the sweetener is any one of erythritol, honey powder, xylitol, and sugar alcohol; it is ground through a 40-60 mesh sieve; in step S2, the temperature of the mixing tank is set at 18-26 °C, the humidity is 45-65%, and the mixing duration is 10-15 min.

[0016] As another aspect of the present invention, a dietary fiber premix powder prepared by the preparation method of the dietary fiber premix powder. Summary of the Invention

[0017] The purpose of the present invention is to provide a dietary fiber premix powder and its preparation method, which are used to solve the technical problems in the prior art that the prepared premix powder has a single taste, an unclear flavor characteristic, lacks nutrition, and fails to significantly improve the fluffiness of the flour and prevent starch gelatinization.

[0018] The purpose of the present invention can be achieved by the following technical solutions: A preparation method of a dietary fiber premix powder, comprising the following steps: S1. Weigh 85 - 95 parts by weight of polydextrose, 3 - 5 parts of compound hydrocolloid, 5 - 10 parts of resistant dextrin, 1 - 4 parts of fructooligosaccharide, 1 - 3 parts of sweetener, and 1 - 3 parts of modified fruit and vegetable powder solid, mix them, then grind and sieve to obtain a pulverized and fine - powdered mixture. S2. Add the mixture into a mixing tank, mix it evenly, and seal it with packaging material to obtain a dietary fiber premix powder.

[0019] Furthermore, in step S1, the preparation method of the compound hydrocolloid includes the following steps: A1. Add xanthan gum into deionized water, heat it in a water bath at 45 - 50 °C to obtain dissolved xanthan gum; add a 0.2 - 0.3 mol / L sodium periodate solution into the dissolved xanthan gum, react at 50 - 60 °C to obtain a reaction product; the reaction product is subjected to post - process treatment to prepare a solid - powder aldehyde - modified xanthan colloid. A2. Mix deionized water, sodium alginate, and gelatin, keep the reaction at 75 - 85 °C for 4 - 6 h, then distill off the deionized water to obtain a compound colloid. A3. Mix the aldehyde - modified xanthan colloid and the compound colloid according to a mass ratio of 2 - 3:1 to obtain a compound hydrocolloid.

[0020] Furthermore, in step A1, the dosage ratio of xanthan gum to deionized water is 3 - 5 g:400 mL, and the dosage ratio of sodium periodate solution to dissolved xanthan gum is 10 - 20 mL:100 - 200 g; the post - process treatment steps include: centrifuging the reaction product at 4500 - 5500 r / min for 20 - 30 min, then discarding the supernatant to obtain a solid; dialyzing the solid through a dialysis bag with a molecular weight cut - off of 400 - 500 Da for 2 - 3 d, collecting the dialyzed solid; ball - milling the dialyzed solid at 100 - 200 r / min for 20 - 30 min to obtain the aldehyde - modified xanthan colloid.

[0021] Furthermore, in step A2, the dosage ratio of deionized water, sodium alginate, and gelatin is 200 - 300 mL:5 - 10 g:10 - 15 g.

[0022] Furthermore, the modified fruit and vegetable powder solid is prepared by the following steps: dissolve ammonium hydrogen phosphate in deionized water to obtain an aqueous phase; add an emulsifier to olive oil and mix evenly to obtain an oil phase; add the aqueous phase to the oil phase, centrifuge at high speed and emulsify to obtain an emulsion; evenly spray the emulsion onto the surface of the fruit and vegetable powder, and dry and solidify it to prepare the modified fruit and vegetable powder solid.

[0023] Further, the dosage ratio of ammonium hydrogen phosphate to deionized water is 3 - 5 g: 20 - 30 mL; the emulsifier is monophosphoglyceride, and the dosage ratio of olive oil to the emulsifier is 30 - 35 g: 0.5 - 1 g; the dosage ratio of the oil phase to the water phase is 30 - 35 g: 20 - 25 g; the high-speed centrifugation speed is 10,000 - 11,000 r / min, and the emulsification duration is 5 - 10 min; the fruit and vegetable powder is any one of apple powder, pumpkin powder, purple sweet potato powder, strawberry powder, red date powder, etc., and the mass ratio of the emulsion to the fruit and vegetable powder is 1 - 2:10; the drying and curing temperature is 35 - 45 °C, and the drying and curing duration is 10 - 20 min.

[0024] Further, in step S1, the fructooligosaccharide is any one of galactooligosaccharide, lactosucrose, soybean oligosaccharide, raffinose, chitosan oligosaccharide, gentiobiose, isomaltulose, etc., and the sweetener is any one of erythritol, honey powder, xylitol, sugar alcohol; it is ground through a 40 - 60 - mesh sieve; in step S2, the temperature of the mixing tank is set at 18 - 26 °C, the humidity is 45 - 65%, and the mixing duration is 10 - 15 min.

[0025] As another aspect of the present invention, a dietary fiber premix powder prepared by the preparation method of the dietary fiber premix powder.

[0026] The present invention has the following beneficial effects: 1. The present invention selects a specific ratio of polydextrose, resistant dextrin, fructooligosaccharide, sweetener, modified fruit and vegetable powder solid and composite hydrophilic colloid for mixing to prepare a dietary fiber premix powder. Sodium alginate and gelatin are subjected to an esterification reaction to synthesize a composite colloid; the composite colloid and aldehyde - modified xanthan gum colloid are compounded to prepare a composite hydrophilic colloid; the amino groups on the molecular chain of the composite colloid can undergo a nucleophilic addition reaction with the aldehyde groups of the aldehyde - modified xanthan gum colloid. The above - synthesized composite hydrophilic colloid has high hydrophilicity and a significant thickening effect, and can form a high - viscosity colloid around starch, thereby retarding the gelatinization degree of starch. In addition, a certain amount of modified fruit and vegetable powder solid is added to the above - mentioned dietary fiber premix powder, and the modified fruit and vegetable powder solid plays a role in enriching the taste and flavor of the dietary fiber premix powder. The surface of the modified fruit and vegetable powder solid is sprayed with an oil - water mixed emulsion; ammonium bicarbonate doped in the water phase can enhance the foaming of flour, and olive oil in the oil phase has anti - inflammatory and antioxidant effects. The dietary fiber premix powder prepared by the present invention can greatly improve the nutritional value of food on the original basis and has high stability.

[0027] 2. The added polydextrose can replace high-calorie sugar or fat components, thereby reducing the energy density of the food; the added resistant dextrin and fructooligosaccharide, as water-soluble dietary fibers, can strengthen the dietary fiber-related functions of the premix; the added sweetener has a clean and odorless taste and a slightly sweet flavor, which can improve the food flavor. When the dietary fiber premix prepared by the present invention is directly applied to baking products, it can increase the volume and texture of the food, improve the taste of the baking products, make them softer, fluffier and more delicious, and avoid the overly moist texture or loose taste of the baking products caused by improper dietary fiber ratio. The above-mentioned dietary fiber premix can be directly applied to the processing of different types of foods such as baking, beverages, ice cream, meat products and health products. Description of the Drawings

[0028] Figure 1 It is a comparative diagram of the sensory scores of the chiffon cakes in Example 12 and Comparative Example 4; Figure 2 It is a comparative diagram of the texture parameters of the chiffon cakes in Example 12 and Comparative Example 3. Detailed Embodiments

[0029] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative work shall fall within the protection scope of the present invention.

[0030] The xanthan gum used in Examples 1-3 of the present invention was purchased from Zibo Yuanyang Chemical Technology Co., Ltd., and the product number is 1126; the gelatin used in Examples 1-3 of the present invention was purchased from Henan Guangheng Food Ingredients Co., Ltd., the product number is h088, and the mesh number is 40 mesh; the sodium alginate used in Examples 1-3 of the present invention was purchased from Anhui Weimao Biotechnology Co., Ltd., and the product number is 6886881011; the olive oil used in Examples 4-6 of the present invention was purchased from Jiangxi Yisenyuan Plant Spice Co., Ltd.; the polydextrose used in Examples 7-9 of the present invention was purchased from Jiangsu Baijiasi Biotechnology Co., Ltd., and the CAS number is 68424-04-4.

[0031] Example 1 This example provides a preparation method of a composite hydrophilic colloid for a dietary fiber premix, including the following steps: A1. Add 3 g of xanthan gum to 400 mL of deionized water, and heat it in a water bath at 45 °C for 30 min to obtain dissolved xanthan gum. Add 10 mL of 0.2 mol / L sodium periodate solution to 100 g of the dissolved xanthan gum, and react at 50 °C for 2 h to obtain a reaction product. Centrifuge the reaction product at 4500 r / min for 20 min, then discard the supernatant to obtain a solid. Dialyze the solid through a dialysis bag with a molecular weight cut-off of 400 Da for 2 days, and collect the solid after dialysis. Grind the solid after dialysis with a ball mill at 100 r / min for 20 min to obtain a solid powder, which is the prepared aldehyde-modified xanthan colloid.

[0032] A2. Select a 500 mL laboratory reactor, which is equipped with a thermometer, a stirring device, and a titration device. Add 200 mL of deionized water, 5 g of sodium alginate, and 10 g of gelatin to the reactor. Heat the reactor to 75 °C and keep it reacting at this temperature for 4 h, then distill off the deionized water to collect the composite colloid.

[0033] A3. Mix the aldehyde-modified xanthan gum and the composite colloid in a mass ratio of 2:1 to obtain a composite hydrophilic colloid.

[0034] Example 2 This example provides a method for preparing a composite hydrophilic colloid for dietary fiber premix, which includes the following steps: A1. Add 4 g of xanthan gum to 400 mL of deionized water, and heat it in a water bath at 48 °C for 50 min to obtain dissolved xanthan gum. Add 15 mL of 0.25 mol / L sodium periodate solution to 160 g of the dissolved xanthan gum, and react at 55 °C for 2.5 h to obtain a reaction product. Centrifuge the reaction product at 5000 r / min for 25 min, then discard the supernatant to obtain a solid. Dialyze the solid through a dialysis bag with a molecular weight cut-off of 400 Da for 2 days, and collect the solid after dialysis. Grind the solid after dialysis with a ball mill at 150 r / min for 22 min to obtain a solid powder, which is the prepared aldehyde-modified xanthan colloid.

[0035] A2. Select a 500 mL laboratory reactor, which is equipped with a thermometer, a stirring device, and a titration device. Add 230 mL of deionized water, 8 g of sodium alginate, and 12 g of gelatin to the reactor. Heat the reactor to 80 °C and keep it reacting at this temperature for 5 h, then distill off the deionized water to collect the composite colloid.

[0036] A3. Mix the aldehyde-modified xanthan gum and the composite colloid in a mass ratio of 3:1 to obtain a composite hydrophilic colloid.

[0037] Example 3 This example provides a method for preparing a composite hydrophilic colloid for dietary fiber premix, which includes the following steps: A1. Add 5 g of xanthan gum to 400 mL of deionized water, and heat it in a water bath at 50 °C for 60 min to obtain dissolved xanthan gum. Add 20 mL of 0.3 mol / L sodium periodate solution to 200 g of the dissolved xanthan gum, and react at 60 °C for 3 h to obtain a reaction product. Centrifuge the reaction product at 5500 r / min for 20 min, then discard the supernatant to obtain a solid. Dialyze the solid through a 500 Da dialysis bag for 3 d, and collect the solid after dialysis. Grind the solid after dialysis with a ball mill at 200 r / min for 30 min to obtain a solid powder, which is the prepared aldehyde-modified xanthan colloid.

[0038] A2. Select a 500 mL laboratory reactor, which is equipped with a thermometer, a stirring device, and a titration device. Add 300 mL of deionized water, 10 g of sodium alginate, and 15 g of gelatin to the reactor; heat the reactor to 85 °C, and keep the reaction at this temperature for 6 h, then distill off the deionized water to collect the composite colloid.

[0039] A3. Mix the aldehyde-modified xanthan gum and the composite colloid in a mass ratio of 2:1 to obtain a composite hydrophilic colloid.

[0040] Example 4 This example provides a method for preparing a modified fruit and vegetable powder solid for dietary fiber stirring powder, including the following steps: Dissolve 3 g of ammonium hydrogen phosphate in 20 mL of deionized water to obtain an aqueous phase; add 0.5 g of emulsifier monophosphatidylglycerol to 30 g of olive oil and mix evenly to obtain an oil phase. Add 20 g of the aqueous phase to 30 g of the oil phase, and centrifuge and emulsify at 10000 r / min at 50 °C for 5 min to obtain an emulsion. Spray the emulsion evenly on the surface of red date powder, and the mass ratio of the emulsion to red date powder is 1:10, then dry and solidify at 35 °C for 10 min to obtain a modified fruit and vegetable powder solid.

[0041] Example 5 This example provides a method for preparing a modified fruit and vegetable powder solid for dietary fiber stirring powder, including the following steps: Dissolve 4 g of ammonium hydrogen phosphate in 25 mL of deionized water to obtain an aqueous phase; add 0.8 g of emulsifier monophosphatidylglycerol to 32 g of olive oil and mix evenly to obtain an oil phase. Add 22 g of the aqueous phase to 32 g of the oil phase, and centrifuge and emulsify at 10000 r / min at 55 °C for 8 min to obtain an emulsion. Spray the emulsion evenly on the surface of apple powder, and the mass ratio of the emulsion to apple powder is 1:10, then dry and solidify at 40 °C for 15 min to obtain a modified fruit and vegetable powder solid.

[0042] Example 6 This embodiment provides a preparation method for a modified fruit and vegetable powder solid used in dietary fiber stirring powder, including the following steps: Dissolve 5 g of ammonium hydrogen phosphate in 30 mL of deionized water to obtain an aqueous phase; add 1 g of emulsifier monoglyceride phosphate to 35 g of olive oil and mix evenly to obtain an oil phase. Add 25 g of the aqueous phase to 35 g of the oil phase, centrifuge and emulsify at 60 °C at a high speed of 11,000 r / min for 10 min to obtain an emulsion. Spray the emulsion evenly on the surface of pumpkin powder, and the mass ratio of the emulsion to pumpkin powder is 2:10, and then dry and solidify at 45 °C for 20 min to obtain a modified fruit and vegetable powder solid.

[0043] Example 7 This embodiment provides a preparation method for a dietary fiber premix powder, including the following steps: S1. According to weight parts, mix 85 parts of polydextrose, 3 parts of the composite hydrophilic colloid prepared in Example 1, 5 parts of resistant dextrin, 1 part of galactooligosaccharide, 1 part of sweetener erythritol, and 1 part of the modified fruit and vegetable powder solid prepared in Example 6 to obtain a mixture. Grind the mixture and pass it through a 40-mesh sieve to obtain a pulverized and fine-powdered mixture.

[0044] S2. Add the above mixture to a mixing tank, place the mixing tank in a production environment with a temperature of 18 °C and a humidity of 45%, and mix the mixture evenly in the mixing tank for 10 min to obtain a uniformly mixed dietary fiber premix powder. Seal and package the above uniformly mixed dietary fiber premix powder with packaging materials to obtain a dietary fiber premix powder.

[0045] Example 8 This embodiment provides a preparation method for a dietary fiber premix powder, including the following steps: S1. According to weight parts, mix 90 parts of polydextrose, 4 parts of the composite hydrophilic colloid prepared in Example 2, 8 parts of resistant dextrin, 3 parts of lactooligosaccharide, 2 parts of sweetener honey powder, and 2 parts of the modified fruit and vegetable powder solid prepared in Example 5 to obtain a mixture. Grind the mixture and pass it through a 50-mesh sieve to obtain a pulverized and fine-powdered mixture.

[0046] S2. Add the above mixture to a mixing tank, place the mixing tank in a production environment with a temperature of 22 °C and a humidity of 55%, and mix the mixture evenly in the mixing tank for 12 min to obtain a uniformly mixed dietary fiber premix powder. Seal and package the above uniformly mixed dietary fiber premix powder with packaging materials to obtain a dietary fiber premix powder.

[0047] Example 9 This embodiment provides a preparation method for a dietary fiber premix powder, including the following steps: S1. Mix 95 parts of polydextrose, 5 parts of the composite hydrocolloid prepared in Example 3, 10 parts of resistant dextrin, 1 part of coupled sugar, 3 parts of the sweetener xylitol, and 3 parts of the modified fruit and vegetable powder solid prepared in Example 6 by weight to obtain a mixture. Grind the mixture and pass it through a 60-mesh sieve to obtain a pulverized and fine-powdered mixture.

[0048] S2. Add the above mixture into a mixing tank. The mixing tank is placed in a production environment with a temperature of 26°C and a humidity of 65%. The mixture is evenly mixed in the mixing tank for 15 minutes to obtain a uniformly mixed dietary fiber premix powder. Seal and package the above uniformly mixed dietary fiber premix powder with packaging materials to obtain the dietary fiber premix powder.

[0049] Comparative Example 1 In this comparative example compared with Example 9, 10 g of sodium alginate and 15 g of gelatin are mixed to obtain a composite colloid; then xanthan gum and the composite colloid are mixed evenly according to a mass ratio of 2:1 to obtain a composite hydrocolloid.

[0050] Comparative Example 2 In this comparative example compared with Example 9, fruit and vegetable powder of the same mass is used to replace the modified fruit and vegetable powder solid.

[0051] Performance testing: Sequentially measure 10 g of the dietary fiber premix powder prepared in Examples 7 - 9 and Comparative Examples 1 - 2, 30 g of milk, and 30 g of corn oil, and stir evenly to prepare a delicate batter. Mix the 110 g of egg white with the above batter in portions, using the cutting and folding method to avoid foaming and ensure that the mixture is uniform and delicate to obtain a uniformly mixed cake batter. Pour the cake batter into a mold, gently shake out the bubbles to make the surface of the cake flat. Then preheat the oven to 110°C for the upper heat and 150°C for the lower heat; place the mold filled with the cake batter in the middle layer of the oven and bake for 50 minutes until the cake is fully cooked. After baking, take out the cake and let it cool naturally at room temperature to avoid deformation. Mark the prepared cakes as Examples 10 - 12 and Comparative Examples 3 - 4 in sequence.

[0052] 1. According to GB / T 24303 - 2009 "Grain and oil inspection - Test for baking quality of wheat flour - Sponge cake method", conduct sensory evaluation on the chiffon cakes prepared in Examples 10 - 12 and Comparative Examples 3 - 4 in sequence.

[0053] Table 1. Test sample performance detection data Data analysis: It can be seen from Table 1 that the comprehensive numerical value of the sensory evaluation of the chiffon cakes prepared with the dietary fiber premix powder of Examples 7 - 9 is relatively high. Refer to the appendix Figure 1It can be seen that the chiffon cake prepared with the dietary fiber premix of Example 9 (the chiffon cake prepared in Example 12) has a better fluffiness compared to the chiffon cake prepared in Comparative Example 4, and can improve the taste and flavor of the prepared chiffon cake, as manifested by its sensory score being higher than that of the chiffon cake prepared in Comparative Example 4.

[0054] 2. Conduct a full texture evaluation on the chiffon cakes prepared in Examples 10 - 12 and Comparative Examples 3 - 4 in sequence; measurement conditions: probe model P / 36R, test speed 2 mm / s, trigger value 10 g, dwell time 5 s, compression degree 50%, repeat the test 3 times.

[0055] Table 2. Test data of sample performance Data analysis: It can be seen from Table 2 that the chiffon cakes prepared in Examples 10 - 12 and Comparative Examples 3 - 4 all have good excellent flavor texture values. According to the comparison chart of the texture parameters of the chiffon cake (refer to the appendix Figure 2 ), it can be seen that the dietary fiber premix is directly added to the chiffon cake prepared in Example 12, and its relevant parameters of flavor texture are similar to those of the chiffon cake prepared in Comparative Example 3. Thus, the modified fruit and vegetable powder solid can be directly applied to the chiffon cake, improving its nutritional value without changing the excellent flavor texture of the original product.

[0056] The above content is only an example and illustration of the structure of the present invention. Those skilled in the art of the present technology can make various modifications or supplements to the described specific embodiments or use similar methods for substitution, as long as they do not deviate from the structure of the invention or exceed the scope defined by this claim book, they should fall within the protection scope of the present invention.

[0057] In the description of this specification, the descriptions referring to terms such as "one embodiment", "example", "specific example", etc. mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0058] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific embodiments only. Obviously, many modifications and variations can be made according to the content of this specification. These embodiments are selected and specifically described in this specification to better explain the principles and practical applications of the present invention, so that those skilled in the art can well understand and utilize the present invention. The present invention is only limited by the claims and their full scope and equivalents.

Claims

1. A method for preparing a dietary fiber premix, characterized in that, It includes the following steps: S1. Mix 85 - 95 parts by weight of polydextrose, 3 - 5 parts of compound hydrocolloid, 5 - 10 parts of resistant dextrin, 1 - 4 parts of fructooligosaccharide, 1 - 3 parts of sweetener, and 1 - 3 parts of modified fruit and vegetable powder solid, then grind and sieve to obtain a pulverized and fine - powdered mixture; S2. Add the mixture into a mixing tank for uniform mixing and seal it with packaging material to obtain a dietary fiber premix powder.

2. The preparation method of a dietary fiber premix powder according to claim 1, wherein In step S1, the preparation method of the compound hydrocolloid includes the following steps: A1. Add xanthan gum into deionized water and heat it in a water bath at 45 - 50 °C to obtain dissolved xanthan gum; add a 0.2 - 0.3 mol / L sodium periodate solution into the dissolved xanthan gum and react at 50 - 60 °C to obtain a reaction product; the reaction product is subjected to post - process treatment to prepare a solid - powder aldehyde - modified xanthan colloid; A2. Mix deionized water, sodium alginate, and gelatin, keep the reaction at 75 - 85 °C for 4 - 6 h, and then distill to remove deionized water to obtain a compound colloid; A3. Mix the aldehyde - modified xanthan colloid and the compound colloid in a mass ratio of 2 - 3:1 to obtain a compound hydrocolloid.

3. The preparation method of a dietary fiber premix powder according to claim 2, characterized in that, In step A1, the dosage ratio of xanthan gum to deionized water is 3 - 5 g:400 mL, and the dosage ratio of sodium periodate solution to dissolved xanthan gum is 10 - 20 mL:100 - 200 g; the post - process treatment steps include: centrifuging the reaction product at 4500 - 5500 r / min for 20 - 30 min, then discarding the supernatant to obtain a solid; dialyzing the solid through a dialysis bag with a molecular weight cut - off of 400 - 500 Da for 2 - 3 d, collecting the dialyzed solid; ball - milling the dialyzed solid at 100 - 200 r / min for 20 - 30 min to obtain the aldehyde - modified xanthan colloid.

4. The preparation method of a dietary fiber premix powder according to claim 2, characterized in that, In step A2, the dosage ratio of deionized water, sodium alginate, and gelatin is 200 - 300 mL:5 - 10 g:10 - 15 g.

5. The preparation method of a dietary fiber premix powder according to claim 1, characterized in that, The modified fruit and vegetable powder solid is prepared by the following steps: dissolve ammonium hydrogen phosphate in deionized water to obtain an aqueous phase; add an emulsifier to olive oil and mix evenly to obtain an oil phase; add the aqueous phase to the oil phase, centrifuge at high speed and emulsify to obtain an emulsion; evenly spray the emulsion onto the surface of the fruit and vegetable powder and dry and solidify to prepare the modified fruit and vegetable powder solid.

6. The preparation method of a dietary fiber premix powder according to claim 5, characterized in that, The dosage ratio of ammonium hydrogen phosphate to deionized water is 3 - 5 g:20 - 30 mL; the emulsifier is monoglyceride phosphate, and the dosage ratio of olive oil to the emulsifier is 30 - 35 g:0.5 - 1 g; the dosage ratio of the oil phase to the aqueous phase is 30 - 35 g:20 - 25 g; the high - speed centrifugation speed is 10000 - 11000 r / min and the emulsification duration is 5 - 10 min; the fruit and vegetable powder is any one of apple powder, pumpkin powder, purple sweet potato powder, and strawberry powder, and the mass ratio of the emulsion to the fruit and vegetable powder is 1 - 2:10; the drying and solidification temperature is 35 - 45 °C and the drying and solidification duration is 10 - 20 min.

7. A method for preparing a dietary fiber premix according to claim 1, characterized in that, In step S1, the fructooligosaccharide is any one of galactooligosaccharide, lactosucrose, soybean oligosaccharide, raffinose, chitosan oligosaccharide, gentiobiose, and isomaltulose, and the sweetener is any one of erythritol, honey powder, xylitol, and sugar alcohol; in step S2, the temperature of the mixing tank is set to 18-26°C, the humidity is 45-65%, and the mixing duration is 10-15 minutes.

8. A dietary fiber premix powder, characterized in that, It is prepared by using the preparation method of a dietary fiber premix powder according to any one of claims 1-7.

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