Method for solidifying potato cell walls through combination of confinement enzymolysis modification and metal ion polymerization and application

Abstract

The invention discloses a method for curing potato cell walls through combination of confinement enzymolysis modification and metal ion polymerization and application, potato tuber cells are separated through low-temperature heat-moisture treatment, dissolution of cell wall pectin in the separation process is reduced, the cell separation degree is good, and the cell wall integrity is high. The pectin molecular chain is opened without influencing the length of the molecular chain by utilizing the confinement enzymolysis of pectin esterase on the side chain of the cell wall pectin. Meanwhile, metal ions and pectin molecules are bridged, interaction of the pectin molecules is promoted, solidification of potato cell walls is achieved, the strength of the cell walls is improved, dissolution of cell wall pectin in the heating process is effectively reduced, and the integrity of the cell walls is maintained. The brewing powder obtained by compounding the solidified potato cell powder with the coarse cereal powder such as the highland barley powder and the oat powder has relatively strong resistance to starch and can reach a low GI level.

Description

Technical Field

[0001] The present invention belongs to the technical field of tuber cell wall modification, and specifically relates to a method and application of tuber cell wall solidification by combining limited enzymatic modification and metal ion polymerization. Background Art

[0002] my country boasts abundant resources of tuber plants, which are widely cultivated and have high yields. These primarily include potatoes, sweet potatoes, cassava, and taro. However, the starch in these products is digested rapidly, which can cause dramatic fluctuations in blood sugar levels after meals, increasing the risk of metabolic diseases such as diabetes and obesity. Improving the starch digestibility of tuber products and developing tuber foods with a low glycemic index (GI) will help achieve health goals for all people, throughout the life cycle.

[0003] Maintaining the integrity of the potato cell wall is an effective strategy to delay starch digestion. The intact cell wall can block the contact, adsorption and enzymatic hydrolysis of starch-digesting enzymes with starch. Therefore, how to reduce the damage to the potato cell wall during mechanical and thermal processing has become one of the current research hotspots. CN202410847220.1 discloses a method for preparing a special dietary ingredient of cassava whole-cell powder, which strengthens the cassava cell wall by non-covalent adsorption of polyphenols by cell wall polysaccharides. However, natural cell wall polysaccharides are cross-linked with each other, and the polysaccharide molecular chains are in a relatively closed spatial state, making it difficult to form an effective link with polyphenols. The actual binding rate of cell wall polysaccharides to polyphenols may be low. In addition, the adsorption of polyphenols by cell wall polysaccharides is a reversible nonspecific adsorption, which is difficult to maintain during mechanical and thermal processing. Therefore, in response to the difficulties of difficult modification of potato cell walls, uncontrollable modification sites, low modification degree and unstable modified structure, a directional cell wall solidification method with stable structure, high site selectivity and high efficiency and controllability is constructed to achieve function-oriented precise design of potato nutrition, thereby promoting the development of low-GI healthy potato foods. Summary of the Invention

[0004] The purpose of this section is to summarize some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of this application to avoid obscuring the purpose of this section, the abstract and the title of the invention, and such simplifications or omissions should not be used to limit the scope of the present invention.

[0005] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0006] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for solidifying potato cell walls by combining confined enzymatic modification and metal ion polymerization.

[0007] In order to solve the above technical problems, the present invention provides the following technical solution: a method for solidifying potato cell walls by combining confined enzymatic modification and metal ion polymerization, characterized in that: it includes:

[0008] Low-temperature moist heat treatment: Place the potatoes cut into small pieces in water, heat at low temperature and stir;

[0009] Crushing, grading and screening: crushing the heated potato pieces into a paste, and passing the paste through 40-mesh, 80-mesh and 180-mesh sieves respectively, collecting the components on the 180-mesh sieve as separated potato cells;

[0010] Conditioning and balancing: add the collected tuber cells back into the buffer solution and stir;

[0011] Enzymatic hydrolysis and polymerization: Pectinesterase and metal ion solution are added to the tuber cell suspension, heated and stirred;

[0012] Enzyme inactivation: centrifuge the enzymatically hydrolyzed and polymerized tuber cells, discard the supernatant, and resuspend the cells in excess anhydrous ethanol, centrifuge again, discard the ethanol, and repeat three times;

[0013] Washing: Wash the enzyme-inactivated tuber cells three times with excess deionized water to fully remove unbound metal ions;

[0014] Drying: The cleaned tuber cells are dried with hot air and collected.

[0015] As a preferred embodiment of the preparation method of the present invention, the tubers include potatoes, cassava, taro, yam, kudzu, kudzu, sweet kudzu, purple sweet potato, sweet potato and yams.

[0016] As a preferred embodiment of the preparation method of the present invention, the low-temperature wet heat treatment is to soak the potatoes cut into small pieces in deionized water, with a material-liquid ratio of 1:2 to 1:10, a heating temperature of 40 to 70°C, a heating time of 30 to 90 minutes, and a stirring paddle speed of 150 to 300 r / min.

[0017] As a preferred embodiment of the preparation method of the present invention, the conditioning balance is to add the collected tuber cells back into the buffer solution, with the material-liquid ratio being 1:2 to 1:10.

[0018] As a preferred embodiment of the preparation method of the present invention, the buffer solution is sodium carbonate, sodium phosphate, sodium acetate and sodium citrate buffer solution, the pH value is 4.0-9.0, the stirring time is 5-15 minutes, and the heating temperature is 45-65°C.

[0019] As a preferred embodiment of the preparation method of the present invention, the enzymatic hydrolysis and polymerization are as follows: wherein, the enzyme used for the enzymatic hydrolysis is one or more of pectin methylesterase and pectin acetylesterase, the enzyme addition amount is 0.5-5 U / mL, the metal ion solution used is calcium chloride, magnesium chloride, magnesium sulfate, copper chloride, copper sulfate, zinc chloride, zinc sulfate, calcium citrate and calcium gluconate solution, the concentration is 0.001-0.05%, the heating temperature is 45-65° C., the heating time is 0.1-2 h, and the stirring paddle speed is 150-300 r / min.

[0020] As a preferred embodiment of the preparation method of the present invention, the drying step is to dry the cleaned potato cells with hot air at a temperature of 45 to 65° C. for 12 to 48 hours, and the moisture content of the dried potato cells is 10 to 15%.

[0021] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for using solidified potato cell powder in low GI potato health foods.

[0022] Another object of the present invention is to overcome the deficiencies in the prior art and provide a low GI instant powder formula, characterized in that: calculated by mass fraction, the low GI instant powder formula includes 10 to 50 parts of solidified potato cell powder, 1 to 30 parts of oat flour, 1 to 30 parts of highland barley flour, 10 to 50 parts of quinoa flour, 10 to 50 parts of buckwheat flour, and 0.01 to 0.05 parts of calcium gluconate.

[0023] Another object of the present invention is to overcome the deficiencies in the prior art and provide a low GI instant powder formula for use in the preparation of multi-grain formula powder, meal replacement powder and whole-grain powder.

[0024] Beneficial effects of the present invention:

[0025] (1) The present invention uses pectin methylesterase and pectin acetylase to modify the side chains of pectin molecules, removing methoxy and acetyl groups and opening up the pectin molecular chain structure without changing the length of the pectin molecular chain. The opened molecular chain pectin is more likely to complex with metal ions and further promotes interaction between pectin molecules, thereby enhancing the structural strength and stability of the cell wall and reducing the dissolution of pectin during processing.

[0026] (2) The present invention utilizes low-temperature, moist heat treatment to dissolve the thin layer of pectin in the connecting portion of tuber tuber cells without affecting the main structure of the cell wall, thereby reducing damage to the cell wall during the separation process. The cells separated by low-temperature, moist heat treatment have high cell wall integrity, a high degree of cell separation, and less tuber tuber residue after separation.

[0027] (3) The present invention is based on potato tubers. The potato tuber cells are separated and solidified through the steps of low-temperature and moist heat treatment, enzymatic hydrolysis and polymerization, and finally enzyme inactivation and drying. This constructs a fast, simple and efficient method for directional modification of potato tuber cell walls, which is of great significance for improving the structural strength, integrity and stability of potato cell walls.

[0028] (4) The present invention provides an application of the prepared solidified potato cell powder in instant powder. By compounding highland barley flour and oat flour, the β-glucan content in the instant powder is increased, the viscosity of the instant powder is improved, and the diffusion rate of starch digestive enzymes is slowed down; by adding calcium gluconate, the cross-linking of pectin molecules in the potato cell wall is further promoted, and the cell wall is solidified; by adding quinoa flour and buckwheat flour, the polyphenol content in the instant powder is increased, the activity of amylase is further inhibited, and the antioxidant activity and nutritional value are improved. DETAILED DESCRIPTION

[0029] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0030] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0031] Secondly, the term "one embodiment" or "embodiment" herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in various places throughout this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive of other embodiments.

[0032] The cassava and sweet potato involved in the embodiments of the present invention were purchased from JD.com, and the potato was provided by the Vegetable and Flower Research Institute of the Chinese Academy of Agricultural Sciences.

[0033] The dissolution test of cell wall pectin involved in the embodiment of the present invention is as follows: weigh 0.5g of intact cells, add 30mL of deionized water, and heat in a boiling water bath for 30min. After cooking the intact cells, collect the supernatant at 4000r / min, and use three volumes of saturated potassium acetate / 95% ethanol mixture to precipitate the cell wall-dissolved pectin (12 hours). Afterwards, centrifuge at 5000r / min for 20 minutes, discard the supernatant, and dry in a 50°C oven for 24h. Afterwards, add 0.25mL of carbazole ethanol solution (1g / mL), mix well, quickly add 5mL of concentrated sulfuric acid, and shake in an 85°C water bath for 20min. After cooling, measure the absorbance at a wavelength of 525nm. Make a standard curve with galacturonic acid. Each group of experiments is measured in parallel three times to obtain the dissolution amount of pectin.

[0034] The estimated glycemic index (eGI) determination involved in the embodiments of the present invention was performed according to the protocol of Yang Long et al. (Yang Long, Ma Jiao, Liu Dunhua. Optimization of the compounding process and hypoglycemic efficacy of low-GI wolfberry and cereal instant powder [J]. Food Industry Science and Technology, 2025. https: / / doi.org / 10.13386 / j.issn1002-0306.2024090287.

[0035] DOI:10.13386 / j.issn1002-0306.2024090287).

[0036] Example 1

[0037] (1) Low-temperature wet heat treatment: Potatoes cut into 4×4×4 pieces were soaked in deionized water with a material-liquid ratio of 1:3, a heating temperature of 50°C, a heating time of 60 min, and a stirring speed of 200 r / min;

[0038] (2) Crushing and grading: Crushing the heated potato pieces into a paste, and passing the potato paste through 40-mesh, 80-mesh, and 180-mesh sieves, respectively. The fraction above the 180-mesh sieve is collected as the separated potato cells.

[0039] (3) Conditioning and tempering balance: the collected potato cells were added back into the buffer solution with a solid-liquid ratio of 1:3, the buffer solution was sodium phosphate solution with a pH of 5.0, the stirring time was 10 min, and the heating temperature was 50°C;

[0040] (4) Enzymatic hydrolysis and polymerization: Pectin methylesterase and calcium chloride solution were added to the potato cell suspension at an enzyme dosage of 1 U / mL, a calcium chloride solution concentration of 0.005%, a heating temperature of 50°C, a heating time of 0.5 h, and a stirring speed of 200 r / min;

[0041] (5) Inactivation of enzymes: centrifuge the enzymatically hydrolyzed and polymerized potato cells, discard the supernatant, and resuspend the cells in excess anhydrous ethanol, centrifuge again, discard the ethanol, and repeat three times;

[0042] (6) Washing: The enzyme-inactivated potato cells were washed three times with excess deionized water to fully remove unbound calcium ions;

[0043] (7) Drying: The cleaned potato cells were dried by hot air at a temperature of 50°C for 20 h. The moisture content of the collected potato cell powder was 12.25%.

[0044] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 6.589 μg galacturonic acid equivalent / g cell.

[0045] Example 2

[0046] The difference between this embodiment and embodiment 1 is that potatoes are replaced with purple sweet potatoes, and the remaining steps are the same as those in embodiment 1 to obtain solidified purple sweet potato cell powder.

[0047] The amount of pectin dissolved from the collected purple sweet potato cell powder after heating was determined to be 6.983 μg galacturonic acid equivalent / g cell.

[0048] Example 3

[0049] The difference between this embodiment and embodiment 1 is that potatoes are replaced with white sweet potatoes, and the remaining steps are the same as those in embodiment 1 to obtain solidified white sweet potato cell powder.

[0050] The amount of pectin dissolved from the collected white sweet potato cell powder after heating was determined to be 6.112 μg galacturonic acid equivalent / g cell.

[0051] Example 4

[0052] The difference between this embodiment and embodiment 1 is that potatoes are replaced by cassava, and the remaining steps are the same as those in embodiment 1 to obtain solidified cassava cell powder.

[0053] The amount of pectin dissolved from the collected cassava cell powder after heating was determined to be 5.328 μg galacturonic acid equivalent / g cell.

[0054] Example 5

[0055] The difference between this embodiment and embodiment 1 is that the amount of pectin methylesterase added in step (3) is adjusted to 2 U / L, and the remaining steps are the same as those in embodiment 1 to obtain solidified potato cell powder.

[0056] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 5.709 μg galacturonic acid equivalent / g cell.

[0057] Example 6

[0058] The difference between this example and Example 1 is that the amount of pectin methylesterase added in step (3) is adjusted to 2.5 U / L, and the remaining steps are the same as in Example 1 to obtain solidified potato cell powder.

[0059] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 5.023 μg galacturonic acid equivalent / g cell.

[0060] Example 7

[0061] The difference between this example and Example 1 is that the amount of pectin methylesterase added in step (3) is adjusted to 3 U / L, and the remaining steps are the same as in Example 1 to obtain solidified potato cell powder.

[0062] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 5.334 μg galacturonic acid equivalent / g cell.

[0063] Example 8

[0064] The difference between this example and Example 1 is that the amount of pectin methylesterase added in step (3) is adjusted to 3.5 U / L, and the remaining steps are the same as in Example 1 to obtain solidified potato cell powder.

[0065] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 5.549 μg galacturonic acid equivalent / g cell.

[0066] Example 9

[0067] The difference between this example and Example 1 is that the amount of pectin methylesterase added in step (3) is adjusted to 4 U / L, and the remaining steps are the same as in Example 1 to obtain solidified potato cell powder.

[0068] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 6.026 μg galacturonic acid equivalent / g cell.

[0069] Based on the pectin dissolution amount of the solidified potato cell powder, the concentration of pectin methylesterase in the present invention is 2.5-3.5 U / L.

[0070] Example 10

[0071] The difference between this embodiment and embodiment 1 is that the calcium chloride solution in step (3) is replaced by a magnesium chloride solution, and the remaining steps are the same as those in embodiment 1 to obtain solidified potato cell powder.

[0072] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 6.708 μg galacturonic acid equivalent / g cell.

[0073] Example 11

[0074] The difference between this embodiment and embodiment 1 is that the concentration of calcium chloride in step (3) is adjusted to 0.010%, and the remaining steps are the same as those in embodiment 1 to obtain solidified potato cell powder.

[0075] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 6.430 μg galacturonic acid equivalent / g cell.

[0076] Example 12

[0077] The difference between this embodiment and embodiment 1 is that the concentration of calcium chloride in step (3) is adjusted to 0.015%, and the remaining steps are the same as those in embodiment 1 to obtain solidified potato cell powder.

[0078] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 5.899 μg galacturonic acid equivalent / g cell.

[0079] Example 13

[0080] The difference between this embodiment and embodiment 1 is that the concentration of calcium chloride in step (3) is adjusted to 0.020%, and the remaining steps are the same as those in embodiment 1 to obtain solidified potato cell powder.

[0081] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 5.627 μg galacturonic acid equivalent / g cell.

[0082] Example 14

[0083] This example uses the solidified potato cell powder prepared in Example 6 to prepare a highly resistant instant powder, which specifically includes the following steps:

[0084] The formula of the instant powder is as follows: 10 parts of solidified potato cell powder, 30 parts of oat flour, 10 parts of highland barley flour, 30 parts of quinoa flour, 10 parts of buckwheat flour, and 0.01 parts of calcium gluconate.

[0085] Stir-fry the prepared instant powder (25g) for 20 minutes to complete the cooking.

[0086] The eGI of the instant powder was determined to be 60.4, which is a medium GI food.

[0087] Example 15

[0088] This example uses the solidified potato cell powder prepared in Example 6 to prepare a highly resistant instant powder, which specifically includes the following steps:

[0089] The formula of the instant powder is as follows: 15 parts of solidified potato cell powder, 25 parts of oat flour, 10 parts of highland barley flour, 30 parts of quinoa flour, 10 parts of buckwheat flour, and 0.01 parts of calcium gluconate.

[0090] Stir-fry the prepared instant powder (25g) for 20 minutes to complete the cooking.

[0091] The eGI of the instant powder was determined to be 57.9, making it a medium GI food.

[0092] Example 16

[0093] This example uses the solidified potato cell powder prepared in Example 6 to prepare a highly resistant instant powder, which specifically includes the following steps:

[0094] The formula of the instant powder is as follows: 20 parts of solidified potato cell powder, 25 parts of oat flour, 10 parts of highland barley flour, 25 parts of quinoa flour, 10 parts of buckwheat flour, and 0.01 parts of calcium gluconate.

[0095] Stir-fry the prepared instant powder (25g) for 20 minutes to complete the cooking.

[0096] The eGI of the instant powder was determined to be 53.2, making it a low GI food.

[0097] Example 17

[0098] This example uses the solidified potato cell powder prepared in Example 6 to prepare a highly resistant instant powder, which specifically includes the following steps:

[0099] The formula of the instant powder is as follows: 20 parts of solidified potato cell powder, 25 parts of oat flour, 10 parts of highland barley flour, 25 parts of quinoa flour, 10 parts of buckwheat flour, and 0.03 parts of calcium gluconate.

[0100] Stir-fry the prepared instant powder (25g) for 20 minutes to complete the cooking.

[0101] The eGI of the instant powder was determined to be 49.9, making it a low-GI food.

[0102] Example 18

[0103] This example uses the solidified potato cell powder prepared in Example 6 to prepare a highly resistant instant powder, which specifically includes the following steps:

[0104] The formula of the instant powder is as follows: 20 parts of solidified potato cell powder, 25 parts of oat flour, 10 parts of highland barley flour, 25 parts of quinoa flour, 10 parts of buckwheat flour, and 0.05 parts of calcium gluconate.

[0105] Stir-fry the prepared instant powder (25g) for 20 minutes to complete the cooking.

[0106] The eGI of the instant powder was determined to be 48.1, making it a low GI food.

[0107] Comparative Example 1

[0108] Potato flour: After drying potato pieces with 60℃ hot air, crush them and pass them through a 100-mesh sieve to obtain potato flour.

[0109] The amount of pectin dissolved in the collected potato cell powder after heating was determined to be 20.453 μg galacturonic acid equivalent / g powder.

[0110] Comparative Example 2

[0111] Without using pectin methylesterase for enzymatic hydrolysis, the remaining steps were the same as those in Example 1 to obtain potato cell powder.

[0112] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 7.704 μg galacturonic acid equivalent / g cell.

[0113] Comparative Example 3

[0114] Without using the calcium chloride solution for soaking, the remaining steps are the same as those in Example 1 to obtain potato cell powder.

[0115] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 8.543 μg galacturonic acid equivalent / g cell.

[0116] Comparative Example 4

[0117] The enzymatic hydrolysis with pectin methylesterase and the soaking in calcium chloride solution were omitted, and the remaining steps were the same as those in Example 1 to obtain potato cell powder.

[0118] The amount of pectin dissolved from the collected potato cell powder after heating was determined to be 8.207 μg galacturonic acid equivalent / g cell.

[0119] Comparative Example 5

[0120] This comparative example uses potato flour instead of solidified potato cell powder to prepare a highly resistant instant powder, specifically:

[0121] The formula of the instant powder is as follows: 10 parts of potato flour, 30 parts of oat flour, 10 parts of barley flour, 30 parts of quinoa flour, 10 parts of buckwheat flour, and 0.01 parts of calcium gluconate.

[0122] Stir-fry the prepared instant powder (25g) for 20 minutes to complete the cooking.

[0123] The eGI of the instant powder was determined to be 76.5, making it a high GI food.

[0124] Comparative Example 5

[0125] This comparative example uses the potato cell powder obtained in comparative example 4 to prepare a high-resistance instant powder, specifically:

[0126] The formula of the instant powder is as follows: 10 parts of non-solidified potato cell powder, 30 parts of oat flour, 10 parts of highland barley flour, 30 parts of quinoa flour, 10 parts of buckwheat flour, and 0.01 parts of calcium gluconate.

[0127] Stir-fry the prepared instant powder (25g) for 20 minutes to complete the cooking.

[0128] The eGI of the instant powder was determined to be 67.3, which is a medium GI food.

[0129] The present invention effectively solidifies the potato cell wall through limited enzymatic hydrolysis and metal ion polymerization, strengthens the molecular structure of the cell wall, and improves the stability of the cell wall during thermal processing. The obtained solidified potato cell powder can be used in products such as instant powder, formula powder or grain powder to reduce the GI value of the product, thereby obtaining a blood sugar-friendly potato instant product.

[0130] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, and all of these should be included in the scope of the present invention.

Claims

1. A method for solidifying potato cell walls by combining confined enzymatic modification and metal ion polymerization, characterized in that: include, Low-temperature moist heat treatment: Place the potatoes cut into small pieces in water, heat at low temperature and stir; Crushing, grading and screening: crushing the heated potato pieces into a paste, and passing the paste through 40-mesh, 80-mesh and 180-mesh sieves respectively, collecting the components on the 180-mesh sieve as separated potato cells; Conditioning and balancing: add the collected tuber cells back into the buffer solution and stir; Enzymatic hydrolysis and polymerization: Pectinesterase and metal ion solution are added to the tuber cell suspension, heated and stirred; Enzyme inactivation: centrifuge the enzymatically hydrolyzed and polymerized tuber cells, discard the supernatant, and resuspend the cells in excess anhydrous ethanol, centrifuge again, discard the ethanol, and repeat three times; Washing: Wash the enzyme-inactivated tuber cells three times with excess deionized water to fully remove unbound metal ions; Drying: The cleaned tuber cells are dried with hot air and collected.

2. The method according to claim 1, wherein: The tubers include potatoes, cassava, taro, yam, kudzu, kudzu root, sweet kudzu, purple sweet potato, sweet potato and yams.

3. The method according to claim 1, wherein: The low-temperature wet heat treatment is to soak the potatoes cut into small pieces in deionized water, with a material-liquid ratio of 1:2 to 1:10, a heating temperature of 40 to 70°C, a heating time of 30 to 90 minutes, and a stirring blade speed of 150 to 300 r / min.

4. The method according to claim 1, wherein: The conditioning balance is to add the collected tuber cells back into the buffer solution, with the material-liquid ratio being 1:2 to 1:

10.

5. The method according to claim 4, wherein: The buffer solution is sodium carbonate, sodium phosphate, sodium acetate and sodium citrate buffer solution, has a pH value of 4.0 to 9.0, a stirring time of 5 to 15 minutes, and a heating temperature of 45 to 65° C.

6. The method according to claim 1, wherein: The enzymatic hydrolysis and polymerization process comprises the following steps: the enzyme used for the enzymatic hydrolysis is one or more of pectin methylesterase and pectin acetylesterase, the enzyme addition amount is 0.5-5 U / mL, the metal ion solution used is calcium chloride, magnesium chloride, magnesium sulfate, copper chloride, copper sulfate, zinc chloride, zinc sulfate, calcium citrate and calcium gluconate solution, the concentration is 0.001-0.05%, the heating temperature is 45-65° C., the heating time is 0.1-2 h, and the stirring blade speed is 150-300 r / min.

7. The method according to claim 1, wherein: The drying step is to dry the cleaned tuber cells with hot air at a drying temperature of 45 to 65° C. for 12 to 48 hours. The moisture content of the tuber cells after drying is 10 to 15%.

8. Use of the solidified potato cell powder prepared by the method according to any one of claims 1 to 7 in low GI potato health food.

9. A low GI instant powder formula, characterized by: Calculated by mass, the low GI instant powder formula includes 10 to 50 parts of solidified potato cell powder, 1 to 30 parts of oat flour, 1 to 30 parts of barley flour, 10 to 50 parts of quinoa flour, 10 to 50 parts of buckwheat flour, and 0.01 to 0.05 parts of calcium gluconate; the solidified potato cell powder is prepared by the method described in any one of claims 1 to 7.

10. Use of the low GI instant powder formula according to claim 9 in the preparation of multi-grain formula powder, meal replacement powder and whole-grain powder.