Sweet potato meal replacement powder and preparation method thereof

Abstract

The invention discloses sweet potato meal replacement powder and a preparation method thereof, and belongs to the technical field of nutritious food. Sweet potatoes are baked and then ground into powder, and sweet potato powder is obtained; the baking temperature ranges from 160 DEG C to 180 DEG C, and the baking time ranges from 25 min to 35 min; mixing 1.25-11.70 parts of sweet potato powder, 3-5 parts of auxiliary material powder and 0.5-1.5 parts of a sweetening agent to obtain sweet potato meal replacement powder; the auxiliary material powder is composed of oat powder, walnut powder, coix seed powder and red date powder according to the mass ratio of (1-2): (1-2): (1-2): (1-2). The sweet potato powder provided by the invention is high in total phenol content, and the prepared sweet potato meal replacement powder is high in nutritional value and meets the daily needs of human bodies. The method improves the utilization value of the bridgehead sweet potatoes, and opens up a new way for the utilization of the bridgehead sweet potatoes. The method is simple to operate, low in raw material price, easy to realize large-scale production and suitable for popularization and application.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of nutritional food, and particularly relates to a sweet potato meal replacement powder and a preparation method thereof. BACKGROUND

[0002] Due to the acceleration of modern life rhythm, convenient diet gradually becomes mainstream, and the concept of healthy diet promotes consumers to pay more and more attention to scientific dietary structure, but fast food products are often difficult to meet the balanced nutritional needs.

[0003] Qiaotou sweet potatoes are famous for being rich in selenium. Selenium is one of the essential trace elements in human body, plays an important role in normal physiological functions and immune system, is a part of the key enzymes such as glutathione peroxidase, and is considered to have the potential of anti-cancer and anti-aging. Qiaotou sweet potatoes have a soft and dense texture and moderate sweetness, and are not boring to eat, so they are loved by people.

[0004] At present, the utilization of Qiaotou sweet potatoes is relatively thin, and most of them still stay in the technology of roasting sweet potatoes. Especially, fresh sweet potatoes are perishable, and the lack of cold chain facilities will further increase the postpartum loss rate, which is as high as 20%-30%.

[0005] Medicinal food refers to food as medicine. The Yellow Emperor's Internal Classic, a monograph of traditional Chinese medicine theory, clearly states: "Five cereals are for nourishment, five fruits are for assistance, five domestic animals are for benefit, five vegetables are for supplement, and all of them are taken together with compatible flavors to supplement essence and qi." This embodies the principle of traditional Chinese medicine theory. According to the 2025 edition of the People's Republic of China Pharmacopoeia, oats, walnuts, Job's tears and red dates are also included.

[0006] In traditional Chinese medicine theory, oats are flat in nature and sweet in taste, and belong to the spleen and liver meridians, and have the effects of invigorating the spleen and benefiting qi, nourishing the stomach and moistening the intestines. Walnut kernels are warm in nature and sweet in taste, and belong to the kidney and lung meridians, and are often used to improve symptoms such as soreness and weakness of the waist and knees caused by kidney deficiency; Job's tears are cool in nature and sweet and bland in taste, and can invigorate the spleen, remove dampness, relieve pain, stop diarrhea, clear heat and drain pus; red dates are warm in nature and sweet in taste, and belong to the spleen and stomach meridians, and are often used to tonify the middle and benefit qi, nourish the blood and calm the nerves, and are compatible with classic prescriptions such as "Four Ingredients Decoction" and "Spleen-Returning Decoction".

[0007] Therefore, the present application uses Qiaotou sweet potatoes as the raw material of the sweet potato meal replacement powder, optimizes the preparation process to improve the utilization rate of the value of sweet potatoes, and then adds medicinal food materials for blending, thereby providing a new idea for the meal replacement powder industry. SUMMARY

[0008] The purpose of the present application is to provide a sweet potato meal replacement powder and a preparation method thereof, by changing the roasting temperature and time, and taking the total phenol content as an index to optimize the process, and to develop a sweet potato meal replacement powder with balanced nutrition and good taste based on the concept of medicinal food, so as to meet the needs of different groups of people for high-quality and healthy meal replacement food.

[0009] To achieve the above objectives, the present invention provides the following technical solution:

[0010] One of the technical solutions of the present invention is a method for preparing sweet potato flour, comprising the following steps: roasting sweet potatoes and then grinding them into flour to obtain the sweet potato flour; the roasting temperature is 160℃~180℃ and the time is 25~35min.

[0011] As a preferred embodiment of the present invention, the sweet potato includes Qiaotou sweet potato; the baking temperature is 170℃ and the time is 25 minutes; the grinding process also includes a sieving operation.

[0012] The second technical solution of the present invention: a sweet potato powder prepared by the preparation method according to claim 1 or 2.

[0013] The third technical solution of the present invention: a method for increasing the total phenol content of sweet potato flour, wherein sweet potatoes are baked at 170°C for 25 minutes.

[0014] The fourth technical solution of the present invention: a sweet potato meal replacement powder, comprising the following raw materials in parts by weight: 1.25 to 11.70 parts of the above-mentioned sweet potato powder, 3 to 5 parts of auxiliary powder and 0.5 to 1.5 parts of sweetener; the auxiliary powder is composed of oat powder, walnut powder, barley powder and red date powder in a mass ratio of (1 to 2):(1 to 2):(1 to 2):(1 to 2).

[0015] As a preferred embodiment of the present invention, the sweetener includes xylitol.

[0016] As a preferred technical solution of the present invention, the raw materials include the following parts by weight: 7.5 parts of the sweet potato flour, 4 parts of the auxiliary powder and 1 part of the sweetener; the auxiliary powder is composed of oat flour, walnut flour, Job's tears flour and red date powder in a mass ratio of 1:1:1:1.

[0017] Fifth technical solution of the present invention: A method for preparing sweet potato meal replacement powder according to the above-described method, wherein each raw material is weighed according to the weight parts and mixed to obtain the sweet potato meal replacement powder.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] (1) The sweet potato powder provided by the present invention has a high total phenol content, and the sweet potato meal replacement powder prepared therefrom has high nutritional value and meets the daily needs of the human body.

[0020] (2) This invention improves the utilization value of Qiaotou sweet potato and opens up new ways for its utilization.

[0021] (3) The present invention is simple to operate, the raw materials are inexpensive, and it is easy to achieve large-scale production, making it suitable for widespread application. Attached Figure Description

[0022] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0023] Figure 1 This is a process flow diagram of Example 1;

[0024] Figure 2 This is a graph showing the total phenol content of sweet potato flour obtained at different baking temperatures and times in Example 1.

[0025] Figure 3 Radar charts showing the sensory evaluation of each group of sweet potato meal replacement powders in Example 1;

[0026] Figure 4 The sensory evaluation scores of each group of sweet potato meal replacement powders in Example 1 are shown in the figure.

[0027] Figure 5 The graph shows the DPPH and ABTS test results of the sweet potato meal replacement powder with a sweet potato starch content of 60 wt% in Example 1. Detailed Implementation

[0028] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention. It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the present invention.

[0029] Furthermore, regarding the numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included within this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0030] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0031] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0032] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0033] The sweet potatoes used in the following examples are Qiaotou sweet potatoes. This will not be described again below.

[0034] Example 1

[0035] The steps for preparing sweet potato meal replacement powder are as follows:

[0036] (1) Washing and slicing: Select sweet potatoes without insect holes, peel and wash the sweet potatoes to ensure that the surface is clean and free of impurities, and then cut the sweet potatoes into thin slices of uniform size.

[0037] (2) Drying: Lay the evenly sized thin slices flat on parchment paper and bake them in the oven;

[0038] (3) Crushing: Use a high-speed crusher for crushing, the crushing time is six minutes, and then sieve through a 100-mesh sieve;

[0039] (4) Preparation: Mix sweet potato powder, oat powder, walnut powder, red date powder, barley powder and xylitol in a suitable ratio to obtain sweet potato meal replacement powder.

[0040] Figure 1 This is a process flow diagram for this embodiment.

[0041] 1. Optimized baking process:

[0042] An orthogonal experiment was conducted by changing the baking temperature and time in step (2). Temperatures of 170, 175, and 180°C and times of 25, 30, and 35 minutes were selected respectively, and the optimal baking process was selected based on the total phenol content.

[0043] Gallic acid was used as a standard. 1 g of the sample was extracted with 30 mL of 70 wt% ethanol. After centrifugation, 1.5 mL of the supernatant was extracted and the volume was adjusted to 4.5 mL. Then, equal volumes of the sample and 7.5% Na2CO3 were taken and Folin-Ciocalteu reagent was added. The sample was then measured at 760 nm in the dark. Figure 2 The graph shows the total phenol content of sweet potato flour obtained at different baking temperatures and times. Figure 2 It can be seen that sweet potato flour baked at 170℃ for 25 minutes has the highest total phenol content.

[0044] 2. Single-factor sensory experiment:

[0045] The proportion of sweet potato starch was used as the main factor affecting the taste of meal replacement powder, and sensory evaluation was used as the evaluation index to investigate the effect of different amounts of added sweet potato starch on the quality of selenium-enriched sweet potato meal replacement powder. Sweet potato starch was used as the main ingredient, with oat flour, walnut flour, Job's tears flour, and red date flour as auxiliary ingredients, collectively referred to as auxiliary powder. The mass ratio of each powder in the auxiliary powder was 1:1:1:1. Xylitol was used instead of white sugar as a sweetener, with a xylitol to auxiliary powder mass ratio of 1:4. The added amounts of sweet potato starch were (1.25, 2.2, 3.4, 5, 7.5, and 11.7 g), and the total weight of auxiliary powder and xylitol was fixed at 5 g. Table 1 shows the specific formula.

[0046] Table 1. Formulas of sweet potato meal replacement powder for each group

[0047]

[0048]

[0049] After the formula was prepared, it was brewed with 100℃ water. The sensory evaluation was conducted by a team of 10 professionally trained sensory evaluators. Based on the sensory evaluation criteria detailed in Table 2, the five main sensory characteristics of the sweet potato meal replacement powder were systematically and comprehensively evaluated: color, aroma, texture, taste, and reconstitution properties.

[0050] To ensure the objectivity and accuracy of the evaluation, the average value was used for the summary processing, with 100 points as the full score benchmark, to obtain the sensory evaluation scores of each group of sweet potato meal replacement powder, thereby providing strong data support for further product optimization.

[0051] Table 2 Sensory Evaluation Criteria

[0052]

[0053] Figure 3 and Figure 4 These are sensory evaluation radar charts and score charts, respectively. Figure 3 and Figure 4 It can be seen that the meal replacement powder with 60wt% sweet potato starch added scored the highest.

[0054] 3. Determination of antioxidant value

[0055] DPPH Measurement:

[0056] DPPH was determined in the sweet potato meal replacement powder with a sweet potato starch content of 60 wt% from Example 1: An appropriate amount of sweet potato starch was dissolved in water to obtain a sample solution with a concentration of 1 mg / mL. 0.5 mL of the sample solution was taken, and 2.5 mL of DPPH ethanol solution (0.1 mmol / L) was added. The mixture was slowly shaken in the dark for 30 min, and the absorbance was measured at 517 nm. Vitamin C was used as a control. The DPPH free radical scavenging rate was calculated using the following formula:

[0057]

[0058] A2 represents the absorbance after mixing 0.5 mL of sample solution with 2.5 mL of DPPH ethanol solution;

[0059] A1 represents the absorbance after mixing 0.5 mL of sample solution with 2.5 mL of ethanol;

[0060] A0 represents the absorbance of a mixture of 2.5 mL DPPH solution and 0.5 mL ethanol.

[0061] ABTS test:

[0062] ABTS assay was performed on the sweet potato meal replacement powder with a sweet potato starch content of 60 wt% in Example 1:

[0063] Preparation of ABTS working solution: Mix 5 mL of ABTS solution (7 mmol / L) with 88 μL of K2S2O8 solution (40 mmol / L), incubate at room temperature in the dark for 14 h, and dilute with 80 wt% ethanol to achieve an absorbance of approximately 0.7 at 734 nm. This is the ABTS working solution. Assay method: Mix 0.3 mL of the sample solution with 2.7 mL of ABTS working solution thoroughly, react at room temperature in the dark for 10 min, and measure the absorbance at 734 nm. Use VC as a positive control. Calculate the ABTS+ free radical scavenging rate using the following formula:

[0064]

[0065] A2 represents the absorbance of a mixture of 0.3 mL of sample solution and 2.7 mL of ABTS working solution;

[0066] A1 represents the absorbance value after mixing 0.3 mL of sample solution with 2.7 mL of 80 wt% ethanol;

[0067] A0 represents the absorbance of a mixture of 2.7 mL of ABTS working solution and 0.3 mL of 80 wt% ethanol.

[0068] Figure 5 The graph shows the results of DPPH and ABTS measurements. Figure 5 The DPPH value is 75.31%, and the ABTS value is 86.46%.

[0069] 4. Basic Indicator Measurement

[0070] The basic indicators of the sweet potato meal replacement powder with a sweet potato flour content of 60 wt% in Example 1 were determined as follows: The nutritional indicators of this product were determined according to the requirements of GB / T29602—2013 "Solid Beverages". The crude protein content was determined by the Kjeldahl method according to GB 5009.5—2016 "National Food Safety Standard - Determination of Protein in Food" (Method I); the moisture content was determined by the direct drying method according to GB 5009.3—2016 "National Food Safety Standard - Determination of Moisture in Food" (Method I); and the crude fat content was determined by the Soxhlet extraction method according to GB 5009.6—2016 "National Food Safety Standard - Determination of Fat in Food" (Method I).

[0071] Table 3 shows the results of various indicators. As can be seen from Table 3, 100g of sweet potato meal replacement powder contains 7.3g of protein, 6g of fat, 80.4g of carbohydrates, 4.13g of water, 2.2g of ash, and 22mg of sodium.

[0072] Table 3. Measurement results of various indicators

[0073] Nutritional composition Unit (g / 100g) Protein 7.3g Fat 6.0g Carbohydrate 80.4g Moisture 4.13g Ash 2.2g Sodium 22 mg

[0074] The above description is merely a preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing sweet potato starch, characterized in that, Includes the following steps: Sweet potatoes are roasted and then ground into powder to obtain sweet potato powder; the roasting temperature is 160℃~180℃ and the time is 25~35min.

2. The method for preparing sweet potato flour according to claim 1, characterized in that, The sweet potato includes Qiaotou sweet potato; the roasting temperature is 170℃ and the time is 25 minutes; the grinding process also includes sieving.

3. Sweet potato flour prepared by the preparation method according to claim 1 or 2.

4. A method for increasing the total phenolic content of sweet potato flour, characterized in that, Bake the sweet potatoes at 170℃ for 25 minutes.

5. A sweet potato meal replacement powder, characterized in that, The raw materials include the following parts by weight: 1.25 to 11.70 parts of sweet potato flour as described in claim 3, 3 to 5 parts of auxiliary powder and 0.5 to 1.5 parts of sweetener; wherein the auxiliary powder is composed of oat flour, walnut flour, coix seed flour and jujube flour in a mass ratio of (1 to 2):(1 to 2):(1 to 2):(1 to 2).

6. The sweet potato meal replacement powder according to claim 5, characterized in that, The sweetener includes xylitol.

7. The sweet potato meal replacement powder according to claim 6, characterized in that, The raw materials include the following parts by weight: 7.5 parts of sweet potato flour as described in claim 3, 4 parts of auxiliary powder and 1 part of sweetener; the auxiliary powder is composed of oat flour, walnut flour, Job's tears flour and jujube flour in a mass ratio of 1:1:1:

1.

8. A method for preparing sweet potato meal replacement powder according to any one of claims 5 to 7, characterized in that, Weigh each ingredient according to its weight and mix them to obtain the sweet potato meal replacement powder.

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