Preparation method of functional high-resistance starch puffed food
By modifying starch using physical methods, encapsulating probiotics through spray freeze-drying, and combining 3D printing technology with liquid carbon dioxide puffing, the problems of high calories and poor digestibility of puffed foods have been solved, resulting in the production of low-calorie, high-nutrition puffed foods.
Patent Information
- Application Number
- CN202510966064.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-14
- Publication Date
- 2025-11-07
AI Technical Summary
Existing puffed foods are high in calories, have poor digestibility, and lack nutritional value. Traditional high-temperature and high-pressure puffing processes cause damage to the starch crystal structure and loss of nutrients.
High-resistant starch is prepared using physical methods, combined with spray freeze-drying composite encapsulation and 3D printing technology, and non-thermal puffing using liquid carbon dioxide to prepare puffed food containing probiotics. This avoids high-temperature processing, retains nutrients, and enhances resistance to digestion.
It produces low-calorie, low-GI puffed foods that retain the indigestibility and nutritional value of high-resistant starch, have a crispy texture and versatile shapes, and are suitable for the industrial production of non-fried puffed foods.
Smart Images
Figure CN120898984A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of starch deep processing, and particularly relates to a preparation method of functional high-resistant starch puffed food. BACKGROUND
[0002] Puffed food is a kind of leisure food with a certain degree of puffing, which is made of grains, potatoes or beans as main raw materials by using puffing process. It is deeply loved by the public because of its crisp organization and attractive flavor. Especially the youth and children group is often attracted by its unique taste and rich flavor. However, such puffed food that is deeply loved by the youth and children has not very good nutritional and health properties. In the traditional extrusion puffing process, the high-temperature and high-pressure processing conditions can cause the crystal structure of starch to be severely damaged, so that the starch digestion rate is greatly increased. This not only causes the human body to intake too much available carbohydrates, but also causes the Maillard reaction and thermal degradation of nutrients such as protein and vitamins, resulting in damage and loss of nutrients. With the rapid development of China's social economy and the increasing improvement of people's living standards, people pay more and more attention to nutrition and health. Long-term consumption of traditional high-oil, high-sugar and high-calorie puffed food can cause obesity and affect human health, which cannot meet the needs of the public.
[0003] Based on such situation, it has become a new era "task" to develop and manufacture a new type of low-oil, low-sugar and low-calorie puffed food. The new type of puffed food developed by the food industry has met the public's demand for low-oil and low-sugar puffed food, but its heat is still not very low, the anti-digestion performance is not very good, and the nutrition is relatively lacking.
[0004] In order to further solve the problems of not low enough heat, poor anti-digestion performance and lack of nutritional properties of puffed food, the patent starts from the innovation of raw materials and the optimization of process. On the one hand, the physical method is used to prepare resistant starch, and the structure of starch is changed by physical treatment technology to significantly improve its anti-digestion characteristics. On the other hand, the limitation of traditional high-temperature and high-pressure puffing process is broken through, and new puffing technology is used to effectively reduce the loss of nutrients such as protein and vitamins by accurately controlling the processing parameters such as temperature, pressure and time, so as to realize the efficient retention of nutrients. Based on the above improvements, the patent takes wheat starch with high resistant starch content as the main material, and scientifically adds pentosan, gluten, bran, germ and other wheat by-products rich in various nutrients and probiotics in the production process, so that the final product has better sensory quality, nutritional quality and anti-digestion performance compared with the existing puffed food on the market. SUMMARY
[0005] The purpose of the application is to provide a preparation method of functional high-resistant starch puffed food, which can solve the problems of high heat, poor anti-digestion performance and lack of nutritional properties of current puffed food.
[0006] To achieve the above object, the present application adopts the following technical solutions: A preparation method of a functional high-resistant starch puffed food, comprising the following preparation steps: S1, preparing high-resistant wheat starch: modifying wheat starch by physical microwave wet heat treatment; S2, preparing probiotic microcapsules by spray freeze-drying complex embedding method; S3, 3D printing pretreatment: mixing resistant wheat starch, embedded probiotic mixture, sodium carboxymethyl cellulose and glycerol, slowly adding liquid carbon dioxide, stirring under the condition of-10°C to-5°C, and forming a uniform thick slurry; S4, 3D printing forming: loading the slurry into a 3D printer barrel equipped with a sealed cooling device, using extrusion type 3D printing technology, and printing according to a preset model to obtain a food embryo; S5, drying the food embryo after printing is completed; S6, seasoning: placing the dried puffed food into a rotating drum and spraying seasoning at the same time, so that the seasoning is evenly attached to the surface of the puffed food; S7, naturally cooling the seasoned material obtained in step S6 and packaging it to obtain the final product.
[0007] Further, the specific operation of S1 is as follows: after adjusting the moisture content of 500g of wheat starch sample to 20%, placing it in a microwave oven and treating it with 900W microwave for 3 minutes, then adjusting the moisture content of the starch sample to 20% again, placing the starch sample in a sealed reaction kettle, treating it in a 100-120°C oven for 1-4 hours, placing it in a 4°C refrigerator for 24 hours, and then placing it in a 40°C oven for drying for 24 hours, grinding and passing through a 100 mesh sieve to obtain modified wheat starch.
[0008] Microwave treatment generates internal friction heat through dielectric heating effect (high frequency vibration of water molecules and starch polar groups), which causes the local temperature of the sample to rise sharply, thereby partially destroying the surface structure and crystal region of the starch granules, increasing the proportion of non-crystalline region; the core function is to "preheat" the structure for subsequent wet heat treatment - by inducing partial gelatinization, molecular chain uncoiling and micropore formation, significantly improving the reaction activity and porosity of the starch granules and optimizing the hydration capacity.
[0009] The sealed reaction kettle heat treatment (100-120°C, 1-4 hours) is the core modification process, which utilizes the high temperature and high pressure wet heat environment to completely destroy the crystal structure of the starch, realizing the complete gelatinization of the starch, i.e. granule disintegration, amylopectin rupture, molecular weight reduction, and improved solubility.
[0010] Further, the specific operation of S2 is as follows: preparing probiotics with a concentration of about 109 -10 10 CFU / mL of bacterial suspension, mixed with composite wall material solution, protective agent solution in the volume ratio of 1:2:1, then, through the spray dryer for preliminary embedding, set the inlet temperature 160-180℃, outlet temperature 80-90℃, atomization pressure 0.8-1.2MPa, get the primary microcapsule, then, the primary microcapsule is pre-frozen at-40℃ to-80℃ for 2-4 hours, then placed in a freeze dryer with a vacuum degree below 10Pa, sequentially kept at-40℃ for 12-18 hours, -20℃ for 6-10 hours, 0℃ for 2-4 hours, complete sublimation drying, get the embedded probiotic microcapsule.
[0011] The process realizes efficient embedding of probiotics through the synergistic effect of spray drying and freeze drying: first, mix high-concentration bacterial suspension (10 9 -10¹ 0 CFU / mL) with composite wall material and protective agent in a ratio of 1:2:1, form a porous microcapsule primary structure instantaneously through spray drying (inlet temperature 160-180℃ / outlet temperature 80-90℃); then induce glass transition through deep pre-freezing (-40℃ to-80℃), and remove moisture precisely through three-stage sublimation drying (-40℃ / 12-18h → -20℃ / 6-10h → 0℃ / 2-4h, vacuum <10Pa). Ultra-low temperature pre-freezing and vacuum sublimation drying not only completely dry the microcapsule, eliminating the influence of water on product stability, but also reshape the ice crystal structure, further optimizing the tightness of the wall material wrapping the probiotics, and continuously maintaining the high activity of the probiotics.
[0012] Further, the probiotics in S2 are: Bifidobacterium lactis, Lactobacillus acidophilus, and the addition ratio is 1:1.
[0013] Further, the mass ratio of resistant wheat starch, embedded probiotic mixture, sodium carboxymethyl cellulose, and glycerol in S3 is 7:1:0.3:0.2, and the addition amount of liquid carbon dioxide is 15-20% of the total mass.
[0014] Further, the embedded probiotic mixture is: probiotic microcapsule 9g, gluten 3g, wheat bran 3g, germ 3g, pentosan 2g.
[0015] Further, the specific operation of S4 is as follows: the slurry is loaded into a 3D printer cartridge equipped with a sealed cooling device, and the cartridge temperature is maintained at-10℃. Using extrusion type 3D printing technology, the printing nozzle diameter is set to 0.6-1.0mm, and the printing speed is 10-20mm / s. In an environment with a temperature of 5-10℃ and a humidity of 30-40%, the slurry is printed according to the preset model, and the liquid carbon dioxide rapidly gasifies and expands, forming a rich pore structure inside the green body, realizing puffing, and obtaining the food embryo.
[0016] Further, the drying condition in S5 is that the drying temperature is controlled at 40-60 DEG C, and the time is 1-3 hours, so that the moisture content of the product is reduced to below 5%.
[0017] Further, the formula of the seasoning in S6 is as follows: A milk flavor: monosodium glutamate 20%, salt 78%, milk flavor powder 2%; B spicy flavor: chili powder 30%, pepper powder 4%, salt 50%, monosodium glutamate 3%, five-spice powder 13%; barbecue flavor: salt 68%, cumin 20%, Sichuan pepper powder 9%, ginger powder 3%.
[0018] The beneficial effects of the present application are: (1) The present application uses a physical method to prepare wheat starch with high resistant starch content. Compared with chemical and enzymatic methods, the physical method is safer, more environmentally friendly and less expensive, and is suitable for industrial production. Microwave treatment and wet heat treatment, as a kind of physical modification, can make the material uniformly heated from the inside, avoiding the problem of inconsistent modification degree between the surface and the inside that may occur in traditional heating methods. Combined with wet heat treatment, the modification can occur more uniformly throughout the material, improving the stability of the modification quality. After synergistic modification, the content of resistant starch can be greatly increased. Compared with other physical modification methods, the cost is lower and the operation is simpler, which is a good choice for industrial production of high resistant content wheat starch.
[0019] (2) The present application uses a spray freeze-drying composite embedding method to prepare probiotic microcapsules. The preliminary embedding is carried out by spray drying, and the drying degree is precisely controlled to prevent complete drying. This method can effectively inhibit heat accumulation during drying, ensuring that the microcapsules are in a low temperature environment, thereby maintaining high activity of probiotics during the critical processing stage. In the subsequent freeze-drying process, the synergistic effect of ultra-low temperature pre-freezing and vacuum sublimation drying not only completely dries the microcapsules and eliminates the influence of water on product stability, but also further optimizes the tightness of the wall material to the probiotics through ice crystal structure remodeling, continuously maintaining the high activity of the probiotics. This embedding method provides a guarantee for the stable existence of probiotics in the product, ensures that their functional characteristics can be effectively exerted, and further improves the nutritional value and health efficacy of the product.
[0020] (3) The present application utilizes 3D printing and liquid carbon dioxide non-thermal puffing technology to prepare puffed food. This process completely abandons the traditional thermal processing method, avoids the destruction of the activity of embedded probiotics by high temperature, ensures the high survival rate of probiotics in the product, and retains the nutritional properties of raw materials such as wheat resistant starch. The use of liquid carbon dioxide phase change realizes puffing, forming a uniform and fine pore structure inside the blank, giving the product high crispness, meeting the needs of consumers for the taste of puffed food. The puffed food prepared by 3D printing and liquid carbon dioxide non-thermal puffing technology completely solves the problem of reduced resistant starch content and increased heat caused by traditional extrusion puffing process, has the characteristics of low GI food digestion resistance and satiety enhancement, and has a crispy taste and variable product shape, which is very suitable for the industrialized production of non-fried puffed food. BRIEF DESCRIPTION OF DRAWINGS
[0021] Figure 1 is a macrograph of the new non-fried puffed food prepared in Example 1.
[0022] Figure 2 is a microscope morphology graph of the new non-fried puffed food prepared in Example 1.
[0023] Figure 3 is a radar chart of sensory evaluation of commercially available non-fried puffed food and the new non-fried puffed food prepared in Example 1. DETAILED DESCRIPTION
[0024] The technical solutions of the present application will be described in detail below in conjunction with specific examples, so as to facilitate the understanding of the present application, but are not limited to the present application.
[0025] Example 1 A preparation method of a new high resistant starch content puffed food (milk flavor), comprising the following steps: (1) Preparation of high resistant starch content wheat starch: microwave wet heat treatment is used to modify the wheat starch. After adjusting the moisture content of the wheat starch sample (500g) to 20%, it is placed in a microwave oven (M3-L236E) and treated with 900W microwave for 3 minutes. Then the moisture content of the starch sample is adjusted to 20% again, and the starch sample is placed in a reaction kettle and treated in a 100℃ oven for 1-4 hours. After being stored in a 4℃ refrigerator for 24 hours, it is dried in a 40℃ oven for 24 hours, ground, and passed through a 100 mesh sieve to obtain modified wheat starch.
[0026] (2) Embedding probiotics: spray freeze-drying composite embedding method is used to prepare probiotic microcapsules. The probiotics are prepared into a solution with a concentration of about 10 9 -10 10The bacterial suspension of CFU / mL is mixed with the complex wall material solution and the protective agent solution in a volume ratio of 1:2:1, respectively. Then, preliminary embedding is performed by a spray dryer, with the inlet temperature set at 160-180℃, the outlet temperature set at 80-90℃, and the atomization pressure set at 0.8-1.2 MPa, to obtain primary microcapsules. Then, the primary microcapsules are pre-frozen at-40℃ to-80℃ for 2-4 hours, and then placed in a freeze dryer with a vacuum degree of less than 10 Pa, and subjected to sublimation drying by being kept at-40℃ for 12-18 hours, at-20℃ for 6-10 hours, and at 0℃ for 2-4 hours, respectively, to obtain embedded probiotic microcapsules.
[0027] (3) 3D printing pretreatment: the modified wheat resistant starch, the embedded probiotic mixture, sodium carboxymethyl cellulose, and glycerol are mixed in a mass ratio of 7:1:0.3:0.2, liquid carbon dioxide (15-20% of the total mass) is slowly added, and stirring is performed under the condition of-10 to-5℃ to form a uniform viscous slurry.
[0028] (4) 3D printing forming: the slurry is loaded into a 3D printer barrel equipped with a cooling device, and the barrel temperature is maintained at-5 to 0℃. Using extrusion type 3D printing technology, the printing nozzle diameter is set to 0.6-1.0 mm, the printing speed is set to 10-20 mm / s, and the product is printed according to the preset model in an environment with a temperature of 5-10℃ and a humidity of 30-40% to obtain a food blank.
[0029] (5) Expansion: the printed food blank is quickly transferred to a vacuum chamber, and liquid carbon dioxide is rapidly gasified and expanded under a vacuum degree of 0.001-0.01 MPa, so that a rich pore structure is formed in the interior of the blank, and expansion is realized.
[0030] (6) Drying treatment: the expanded food after printing is placed in a drying device for drying treatment. The drying temperature is controlled at 40-60℃, and the time is 1-3 hours, so that the water content of the product is reduced to below 5%.
[0031] (7) Flavoring: the dried and expanded food is placed in a rotating drum, and an appropriate amount of Sichuan pepper flavored powder is sprayed to make the flavoring material evenly adhere to the surface of the expanded food. The formula of the milk flavor powder is: 20% of MSG, 78% of salt, and 2% of milk flavor powder.
[0032] (8) Cooling and packaging: the flavored material obtained in step 7 is naturally cooled and then packaged to obtain the final product.
[0033] Example 2 A preparation method of a new type of high-resistant starch content expanded food (spicy flavor) includes the following steps: (1) Preparation of wheat starch with high resistant starch content: Microwave wet heat treatment is used to modify wheat starch. After adjusting the moisture content of the wheat starch sample (500 g) to 20%, it is placed in a microwave oven (M3-L236E) and treated with 900W microwaves for 3 minutes. Then the moisture content of the starch sample is adjusted to 20% again, and the starch sample is placed in a reaction kettle and treated in a 100°C oven for 1-4 hours. After 24 hours of cold storage in a 4°C refrigerator, it is placed in a 40°C oven and dried for 24 hours, ground, and sieved through a 100 mesh sieve to obtain the modified wheat starch.
[0034] (2) Embedding probiotics: Spray freeze-drying composite embedding method is used to prepare probiotic microcapsules. The probiotics are prepared into a bacterial suspension with a concentration of about 10 9 -10 10 CFU / mL, and mixed with the composite wall material solution and the protective agent solution in a volume ratio of 1:2:1. Then, preliminary embedding is carried out by a spray dryer, with the inlet temperature set at 160-180°C, the outlet temperature set at 80-90°C, and the atomization pressure set at 0.8-1.2 MPa, to obtain primary microcapsules. Then, the primary microcapsules are pre-frozen at -40°C to -80°C for 2-4 hours, and then placed in a freeze dryer with a vacuum degree of 10 Pa or less, and subjected to sublimation drying by being kept at -40°C for 12-18 hours, -20°C for 6-10 hours, and 0°C for 2-4 hours, respectively, to obtain embedded probiotic microcapsules.
[0035] (3) 3D printing pretreatment: The modified wheat resistant starch, the embedded probiotic mixture, sodium carboxymethyl cellulose, and glycerol are mixed in a mass ratio of 7:1:0.3:0.2, and liquid carbon dioxide (15-20% of the total mass) is slowly added and stirred at -10 to -5°C to form a uniform viscous slurry.
[0036] (4) 3D printing forming: The slurry is loaded into a 3D printer cartridge equipped with a cooling device, and the cartridge temperature is maintained at -5 to 0°C. Using extrusion 3D printing technology, the printing nozzle diameter is set to 0.6-1.0 mm, and the printing speed is set to 10-20 mm / s. The product is printed according to the preset model in an environment with a temperature of 5-10°C and a humidity of 30-40% to obtain a food blank.
[0037] (5) Expansion: The printed food blank is quickly transferred to a vacuum chamber, and the liquid carbon dioxide rapidly gasifies and expands under a vacuum of 0.001-0.01 MPa, forming a rich pore structure inside the blank and achieving expansion.
[0038] (6) Drying treatment: The expanded food after printing is placed in a drying device for drying treatment. The drying temperature is controlled at 40-60°C, and the time is 1-3 hours, so that the moisture content of the product is reduced to below 5%.
[0039] (7) Seasoning: Put the dried puffed food into a rotating drum, and spray a proper amount of spicy powder on it, so that the seasoning is evenly attached to the surface of the puffed food. The formula of the spicy powder is: chili powder 30%, pepper powder 4%, refined salt 50%, monosodium glutamate 3%, and five-spice powder 13%.
[0040] (8) Cooling and packaging: After the seasoned material obtained in step 7 is naturally cooled, it is packaged to obtain the final product.
[0041] Example 3 A preparation method of a new type of high-resistant starch content puffed food (barbecue flavor) includes the following steps: (1) Preparation of high-resistant starch content wheat starch: Microwave wet heat treatment is used to modify the wheat starch. After adjusting the moisture content of the wheat starch sample (500 g) to 20%, it is placed in a microwave oven (M3-L236E) and treated with a microwave of 900 W for 3 minutes. Then, the moisture content of the starch sample is adjusted to 20% again, and the starch sample is placed in a reaction kettle and treated in a 100°C oven for 1-4 hours. After being stored in a 4°C refrigerator for 24 hours, it is dried in a 40°C oven for 24 hours, ground, and sieved through a 100-mesh sieve to obtain the modified wheat starch.
[0042] (2) Embedding probiotics: Spray freeze-drying composite embedding method is used to prepare probiotic microcapsules. The probiotics are prepared into a bacterial suspension with a concentration of about 10 9 -10 10 CFU / mL, and then mixed with the composite wall material solution and the protective agent solution in a volume ratio of 1:2:1. Next, preliminary embedding is performed through a spray dryer, with the inlet temperature set to 160-180°C, the outlet temperature set to 80-90°C, and the atomization pressure set to 0.8-1.2 MPa. Primary microcapsules are obtained. Then, the primary microcapsules are pre-frozen at -40°C to -80°C for 2-4 hours, and then placed in a freeze dryer with a vacuum degree of 10 Pa or below, and sequentially kept at -40°C for 12-18 hours, -20°C for 6-10 hours, and 0°C for 2-4 hours to complete the sublimation drying, thereby obtaining the embedded probiotic microcapsules.
[0043] (3) Pre-treatment before 3D printing: The modified wheat resistant starch, the embedded probiotic mixture, carboxymethyl cellulose sodium, and glycerol are mixed in a mass ratio of 7:1:0.3:0.2, liquid carbon dioxide (15-20% of the total mass) is slowly added, and the mixture is stirred at -10 to -5°C to form a uniform viscous slurry.
[0044] (4) 3D printing forming: the slurry is loaded into the 3D printer barrel equipped with a cooling device, and the barrel temperature is maintained at -5 to 0°C. Using extrusion type 3D printing technology, the printing nozzle diameter is set to 0.6-1.0 mm, the printing speed is 10-20 mm / s, and the product is printed according to the preset model in an environment with a temperature of 5-10°C and a humidity of 30-40%, to obtain a food blank.
[0045] (5) Expansion: the printed food blank is quickly transferred to a vacuum chamber, and under the condition of a vacuum degree of 0.001-0.01 MPa, liquid carbon dioxide is rapidly gasified and expanded to form a rich pore structure inside the blank, thereby realizing expansion.
[0046] (6) Drying treatment: the expanded food after printing is placed in a drying equipment for drying treatment. The drying temperature is controlled at 40-60°C, and the time is 1-3 hours, so that the water content of the product is reduced to below 5%.
[0047] (7) Flavoring: the dried and expanded food is placed in a rotating drum, and an appropriate amount of cumin flavor powder is sprayed to make the flavoring material evenly adhere to the surface of the expanded food. The formula of the barbecue flavor powder is: salt 68%, cumin 20%, pepper powder 9%, and ginger powder 3%.
[0048] (8) Cooling and packaging: the flavored material obtained in step 7 is naturally cooled and then packaged to obtain the final product.
[0049] Experimental data characterization Figure 1 Figure 1 is a macroscopic photograph of the new non-fried expanded food prepared in Example 1. It can be seen that the new non-fried expanded food prepared in Example 1 is very similar in appearance to the real expanded food.
[0050] Table 1 is a comparison table of the digestibility of commercially available non-fried expanded food and the new non-fried expanded food prepared in Examples 1-3. It is found through comparison that the digestibility of the non-fried expanded food prepared in the present application is lower than that of the commercially available expanded food.
[0051] Table 1, comparison table of the digestibility of commercially available non-fried expanded food and the products prepared in Examples 1-3 Note: the same column with different lowercase letters indicates a significant difference (p<0.05).
[0052] Figure 2 Figure 2 is an electron microscope image of the new non-fried expanded food prepared in Example 1. From the image Figure 2 It can be clearly seen that the pores are uniformly distributed in the microstructure, which can reflect the crispy and porous texture in macroscopic view.
[0053] Figure 3Sensory evaluation radar plot of commercially available non-fried extruded food product vs. new non-fried extruded food product prepared in Example 1. The panel consisted of 10 participants trained in the descriptive method (sensory profile / QDA quantitative descriptive analysis) and evaluation of extruded food products. Five descriptions of texture or appearance were evaluated, including: appearance, flavor, chewiness, odor, mouthfeel. Ratings were made on a continuous 10-point scale.
Claims
1. A process for the preparation of a functional high resistant starch puffed food product, characterized in that: The preparation steps include the following: S1, preparation of high-resistance wheat starch: the wheat starch is modified by physical microwave wet heat treatment; S2, preparation of probiotic microcapsules by spray freeze-drying complex embedding method; S3, 3D printing pretreatment: the resistance wheat starch, embedded probiotic mixture, sodium carboxymethyl cellulose and glycerol are mixed, liquid carbon dioxide is slowly added, and stirring is carried out at-10 to-5℃ to form a uniform thick slurry; S4, 3D printing forming: the slurry is loaded into a 3D printer barrel equipped with a sealed cooling device, and an extrusion type 3D printing technology is used to print according to the preset model to obtain a food embryo; S5, drying treatment is performed on the printed food embryo; S6, seasoning: the dried puffed food is placed in a rotating drum, and seasoning is sprayed to make the seasoning evenly adhere to the surface of the puffed food; S7, the seasoned material is naturally cooled and packaged to obtain the final product.
2. The method of preparing a functional high resistant starch puffed food according to claim 1, characterized in that: The specific operation of S1 is as follows: after adjusting the moisture content of 500g of wheat starch sample to 20%, it is placed in a microwave oven and treated with 900W microwave for 3 minutes, then the moisture content of the starch sample is adjusted to 20% again, the starch sample is placed in a sealed reaction kettle, treated in a 100-120℃ oven for 1-4 hours, cooled in a 4℃ refrigerator for 24 hours, then dried in a 40℃ oven for 24 hours, ground and sieved through a 100 mesh sieve to obtain the modified wheat starch.
3. The method for preparing functional high-resistant starch puffed food according to claim 1, characterized in that: The specific operation of S2 is as follows: the probiotic bacteria are prepared into a bacterial suspension with a concentration of about 10 9 -10 10 CFU / mL, and then mixed with the composite wall material solution and the protective agent solution in a volume ratio of 1:2:1, and then uniformly mixed. Subsequently, preliminary embedding is performed by using a spray dryer, with an inlet air temperature of 160-180°C, an outlet air temperature of 80-90°C, and an atomization pressure of 0.8-1.2 MPa, to obtain primary microcapsules. Then, the primary microcapsules are pre-frozen at-40°C to-80°C for 2-4 hours, and then placed in a freeze dryer with a vacuum degree of less than 10 Pa, and then sequentially maintained at-40°C for 12-18 hours, at-20°C for 6-10 hours, and at 0°C for 2-4 hours, to complete sublimation drying, thereby obtaining the embedded probiotic microcapsules.
4. The method of claim 3, wherein the functional high resistant starch puffed food is prepared by the steps of: The probiotics in S2 are: Bifidobacterium lactis and Lactobacillus acidophilus, and the addition ratio is 1:
1.
5. The method for preparing functional high-resistant starch puffed food according to claim 1, characterized in that: In S3, the mass ratio of resistant wheat starch, embedded probiotic mixture, sodium carboxymethyl cellulose and glycerol is 7:1:0.3:0.2, and the addition amount of liquid carbon dioxide is 15-20% of the total mass.
6. The method of claim 5, wherein the functional high resistant starch puffed food is prepared by the steps of: The embedded probiotic mixture is: probiotic microcapsules 9g, gluten 3g, wheat bran 3g, germ 3g, pentosan 2g.
7. The method for preparing functional high-resistant starch puffed food according to claim 1, characterized in that: The specific operation of S4 is as follows: the slurry is loaded into a 3D printer barrel equipped with a sealed cooling device, and the barrel temperature is maintained at-10℃; an extrusion type 3D printing technology is used, the printing nozzle diameter is set to 0.6-1.0mm, the printing speed is 10-20mm / s, and the printing is formed according to the preset model in an environment with a temperature of 5-10℃ and a humidity of 30-40%, the liquid carbon dioxide rapidly gasifies and expands, forming a rich pore structure inside the blank, realizing puffing, and obtaining a food embryo.
8. The method for preparing functional high-resistant starch puffed food according to claim 1, characterized in that: The drying conditions in S5 are that the drying temperature is controlled at 40-60℃, and the time is 1-3 hours, so that the moisture content of the product is reduced to below 5%.
9. The method for preparing functional high-resistant starch puffed food according to claim 1, characterized in that: The seasoning formula in S6 is: A milk flavor: monosodium glutamate 20%, salt 78%, milk powder 2%; B spicy flavor: chili powder 30%, pepper powder 4%, salt 50%, monosodium glutamate 3%, five-spice powder 13%; barbecue flavor: salt 68%, cumin 20%, Sichuan pepper powder 9%, ginger powder 3%.