Plantain seed husk konjaku flour and preparation technology thereof

Abstract

The invention provides plantain seed shell konjaku flour and a preparation technology thereof, and relates to the technical field of food processing.The plantain seed shell konjaku flour is prepared from konjaku flour, plantain seed shell powder, mulberry leaf powder, bitter gourd powder, soluble fibers and a taste modification.The plantain seed shell konjaku flour is added, so that the taste becomes soft, the dietary fiber content of the product is increased, and the dietary fiber content of the product is increased; through combination with the characteristics of low calorie and high satiety of the konjaku flour, and through the synergistic effect of the mulberry leaf powder, the bitter gourd powder and the pumpkin powder, the product has stronger fat-reducing and blocking-controlling effects, and meets the requirements of consumers for multiple functions of healthy foods.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a psyllium husk konjac powder and a preparation process thereof. BACKGROUND

[0002] Konjac products have become the mainstream choice for people who want to reduce fat and control sugar due to their low calorie and high dietary fiber characteristics. However, the ordinary konjac noodles on the market often have a plastic taste, which is quite different from the real taste of ordinary noodles familiar and loved by consumers, affecting the eating experience of consumers. In addition, although konjac itself has certain health attributes, single konjac products have limitations in function and cannot meet the comprehensive needs of consumers for promoting digestion, helping defecation, reducing fat and controlling calories, and improving intestinal function. SUMMARY

[0003] The purpose of the present application is to provide a psyllium husk konjac powder and a preparation process thereof, which solves the technical problems existing in the prior art.

[0004] In order to achieve the above-mentioned purpose of the application, the technical scheme adopted by the present application is as follows:

[0005] A psyllium husk konjac powder and a preparation process thereof, which are prepared from the following raw materials: konjac powder, psyllium husk powder, mulberry leaf powder, bitter gourd powder, soluble fiber, and taste improver.

[0006] Further, the weight percentage of the raw materials is as follows: konjac powder 10%-85%, psyllium husk powder 1%-25%, mulberry leaf powder 1%-10%, bitter gourd powder 1%-20%, soluble fiber 2%-25%, and taste improver 1%-6%.

[0007] Further, the weight percentage of the raw materials is as follows: konjac powder 70%, psyllium husk powder 10%, mulberry leaf powder 4%, bitter gourd powder 3%, soluble fiber 9%, and taste improver 3%.

[0008] Further, the soluble fiber is pumpkin powder; and the taste improver is resistant amylose with a purity of ≥90%.

[0009] Further, the preparation process comprises the following steps: S1: raw material pretreatment, impurities are removed from the psyllium, which is then washed and dried at a temperature of 30-45℃ for 5-6h; the dried psyllium is then crushed into fine psyllium husk powder using an ultrasonic crusher, and the powder is sieved through a 400-450 mesh sieve; the mulberry leaf powder, bitter gourd powder, and pumpkin powder are respectively put into an ultrasonic crusher, and are crushed into particles with a particle size of ≤ S1: Mix konjac powder and resistant amylose, and dry in a drying oven at 50-60℃ for 10-15 minutes; S2: Mix, add the pretreated konjac powder and resistant amylose to a double helix mixer, speed 120-180 rpm, mixing time 5-8 minutes to form a preliminary mixture; add ultrafine pulverized mulberry leaf powder, bitter melon powder and pumpkin powder to the preliminary mixture and continue mixing for 9-15 minutes; add psyllium husk powder and adjust the speed to 30-45 rpm. Mix for 10-15 minutes to form a composite powder; S3: Segmented slurry preparation; Add purified water at 30-45℃ to the composite powder at a powder-to-water ratio of 1:9-1:12, and shear and stir at high speed of 1500-2200 rpm for 5-10 minutes; then continue to add purified water to make the powder-to-water ratio reach 1:13-1:15, adjust the speed to 800-1100 rpm, stir for 10-12 minutes, and adjust the slurry viscosity to 5000-6000. S4: Extrusion molding, using a twin-screw extruder, with the die temperature adjusted to 30-45℃, followed by cold air setting after extrusion; S5: Low-temperature curing, sending the shaped product into the first curing chamber, adjusting the temperature to 65-70℃ and the relative humidity to 75%-85%, curing for 18-23 minutes; then, removing the product from the first curing chamber and sending it into the second curing chamber, adjusting the temperature to 80-95℃ and the relative humidity to 70%-75%, curing for 10-15 minutes; S6: Low-temperature drying, sending the cured product into a drying oven, drying at 40-55℃ for 2-3 hours, then adjusting the temperature to 60-75℃ and drying for 3-4 hours; finally, cooling the dried product in cooling water for 1-3 hours; S7: Packaging, packaging the cooled product using a vacuum packaging machine, followed by ultraviolet sterilization.

[0010] Furthermore, in step S4, the feeding speed of the twin-screw extruder is 25-35 kg / h, and the rotation speed is 100-120 rpm; the cold air setting temperature is 15-18℃, and the speed is 1-1.5 m / s.

[0011] Compared with the prior art, the present invention has the following beneficial effects:

[0012] (i) By adding psyllium husk powder, the texture of the product is softened and the dietary fiber content is increased, which makes the product have the function of promoting digestion and assisting defecation. By combining it with the low-calorie and high-satiety characteristics of konjac powder itself, and with the synergistic effect of adding mulberry leaf powder, bitter melon powder and pumpkin powder, the product has a stronger fat reduction and calorie control effect, which meets consumers' demand for multifunctional health food.

[0013] (II) By adding psyllium husk powder and resistant amylose, this invention effectively improves the texture of konjac flour products, making them smoother and more authentic, thus solving the problem of the strong plastic feel of traditional konjac noodles and significantly enhancing the consumer's eating experience. Attached Figure Description

[0014] Figure 1 This is a flowchart of the present invention. Detailed Implementation

[0015] To make the objectives, technical solutions, and technical effects of this invention clearer, specific embodiments of this invention are described below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0016] This embodiment provides a psyllium husk konjac powder and its preparation process, comprising the following raw materials: konjac powder, psyllium husk powder, mulberry leaf powder, bitter melon powder, soluble fiber, and taste improver. Specific effects are as follows:

[0017] Konjac powder: Rich in dietary fiber, it is low in calories and high in satiety; it helps control weight and meets the needs of people who want to lose weight to reduce calorie intake; the rich dietary fiber can promote intestinal peristalsis, prevent constipation and other intestinal problems, and maintain normal intestinal function.

[0018] Psyllium husk powder plays an important role in improving the taste of konjac products, helping the products to reproduce a taste close to that of ordinary noodles; it gently promotes intestinal peristalsis, softens stool and promotes intestinal metabolism, thus helping to achieve regular bowel movements and improving bowel smoothness.

[0019] Mulberry leaf powder: The DNJ component of mulberry leaf powder can inhibit the breakdown of carbohydrates, and konjac glucomannan can slow down the absorption of carbohydrates, thereby regulating human sugar metabolism;

[0020] Bitter melon powder: Rich in various vitamins, bitter melon glycosides and other components, it can promote human metabolism and help the body digest energy and eliminate waste more effectively;

[0021] Soluble fiber: Rich in pectin, vitamins, and minerals, it increases the viscosity and smoothness of the product, making the taste richer; it also protects the intestinal mucosa and promotes the growth of beneficial intestinal bacteria.

[0022] Texture improvers: make the product smoother and more delicate in texture; increase the product's dietary fiber, promote intestinal peristalsis, and enhance intestinal function.

[0023] Example 1:

[0024] The raw materials are as follows by weight percentage: 10% konjac powder, 1% psyllium husk powder, 1% mulberry leaf powder, 1% bitter melon powder, 2% soluble fiber, and 1% taste improver;

[0025] like Figure 1 As shown:

[0026] S1: Raw material pretreatment involves removing impurities, washing, and drying the plantain seeds at 30℃ for 5 hours. This effectively removes excess moisture from the plantain seed shell powder while maximizing the retention of its nutrients and bioactivity. The dried plantain seeds are then microwave-milled into extremely fine plantain seed shell powder, which is passed through a 400-mesh sieve to ensure uniform and fine particle size. Mulberry leaf powder, bitter melon powder, and soluble fiber are separately placed in an ultra-micro pulverizer and pulverized into particles with a particle size ≤ This increases the specific surface area of ​​the raw materials, making it easier for the nutrients to be released and absorbed, while also helping to improve the taste and reconstitution properties of the product. The konjac powder is mixed with the taste improver and placed in a drying oven at 50°C for 10 minutes to effectively remove moisture from the mixed raw materials, prevent clumping caused by moisture, and ensure that the raw materials are dry and loose.

[0027] S2: Mixing. Add the pretreated konjac powder and texture improver to a double-helix mixer at 120 rpm for 5 minutes. This allows the konjac powder and texture improver to quickly and thoroughly interpenetrate and contact each other, forming a preliminary mixture. Add ultra-finely pulverized mulberry leaf powder, bitter melon powder, and soluble fiber to the preliminary mixture and continue mixing for 9 minutes to ensure that the three powders are fully mixed with the preliminary mixture and that the raw material particles are fully dispersed in space. Add psyllium husk powder and adjust the speed to 30 rpm, then mix for 10 minutes to form a composite powder.

[0028] S3: Segmented pulping; Add purified water at 30°C to the composite powder at a powder-to-water ratio of 1:9, and shear and stir at 1500 rpm for 5 minutes; then continue adding purified water to achieve a powder-to-water ratio of 1:13, adjust the stirring speed to 800 rpm, and stir for 10 minutes to adjust the slurry viscosity to 5000. This ensures that the slurry has suitable fluidity and plasticity in subsequent processing; then it is placed in a vacuum degassing device for 10 minutes. This step can effectively remove the air mixed in during the stirring process and avoid the problem of voids and defects caused by air bubbles in the subsequent product molding process.

[0029] S4: Extrusion molding, using a twin-screw extruder with a feed rate of 25 kg / h and a rotation speed of 100 rpm; the die temperature is adjusted to 30℃. These measures ensure that the material has appropriate fluidity during extrusion, facilitating the formation of the desired shape through the die, while also preventing changes in the properties of certain components in the raw material due to excessive temperature, thus affecting product quality. Cold air setting follows extrusion; the cold air setting temperature is 15℃, and the speed is 1 m / s, ensuring uniform and efficient cooling for rapid setting.

[0030] S5: Low-temperature maturation. The shaped product is sent to the first maturation chamber, where the temperature is adjusted to 65℃ and the relative humidity to 75%, and maturation is carried out for 18 minutes. At this time, starch gelatinizes, and proteins and other components also undergo corresponding denaturation and cross-linking reactions. Then, the product in the first maturation chamber is taken out and sent to the second maturation chamber, where the temperature is adjusted to 80℃ and the relative humidity to 70%, and maturation is carried out for 10 minutes. This promotes the interaction between various components and enhances the stability and flavor of the product.

[0031] S6: Low-temperature drying. The matured product is placed in a drying oven and dried at 40℃ for 2 hours. This gently removes free moisture from the surface and some of the interior of the product, preventing the surface from rapidly dehydrating and forming a hard crust due to excessively high temperatures, which would hinder further evaporation of internal moisture. It also helps retain heat-sensitive nutrients and flavor compounds in the product. The temperature is then adjusted to 60℃ and dried for 3 hours to accelerate the release of bound moisture from the product, allowing moisture to migrate more deeply and comprehensively from the interior to the surface and evaporate. The dried product is then placed in cooling water for 1 hour. At this time, the product temperature gradually decreases, the internal structure is further stabilized, and the taste is further optimized.

[0032] S7: Packaging. The cooled product is packaged using a vacuum packaging machine, and then sterilized with ultraviolet light to ensure that the product meets high hygiene standards and provides consumers with a safe and worry-free eating experience.

[0033] Example 2:

[0034] The raw materials are as follows by weight percentage: 85% konjac powder, 25% psyllium husk powder, 10% mulberry leaf powder, 20% bitter melon powder, 25% soluble fiber, and 6% taste improver; the purity of the taste improver is ≥90%.

[0035] S1: Raw material pretreatment involves removing impurities, washing, and drying the plantain seeds at 45℃ for 6 hours. This effectively removes excess moisture from the plantain seed shell powder while preserving its nutrients and bioactivity to the greatest extent. The dried plantain seeds are then microwave-milled into extremely fine plantain seed shell powder, which is then passed through a 450-mesh sieve to ensure uniform and fine particle size. Mulberry leaf powder, bitter melon powder, and pumpkin powder are separately placed in an ultra-micro grinder and pulverized into particles with a particle size ≤ This increases the specific surface area of ​​the raw materials, making it easier for the nutrients to be released and absorbed, while also helping to improve the taste and solubility of the product; mixing konjac powder with the taste improver and drying it in a 60℃ drying oven for 15 minutes effectively removes moisture from the mixed raw materials, prevents clumping caused by moisture, and ensures that the raw materials are dry and loose.

[0036] S2: Mixing. Add the pretreated konjac powder and texture improver to a double-helix mixer at 180 rpm for 8 minutes. This allows the konjac powder and texture improver to quickly and thoroughly interpenetrate and contact each other, forming a preliminary mixture. Add ultra-finely pulverized mulberry leaf powder, bitter melon powder, and pumpkin powder to the preliminary mixture and continue mixing for 15 minutes to ensure that the three powders are fully mixed with the preliminary mixture and that the raw material particles are fully dispersed in space. Add psyllium husk powder and adjust the speed to 45 rpm, then mix for 15 minutes to form a composite powder.

[0037] S3: Segmented pulping; Add purified water at 45°C to the composite powder at a powder-to-water ratio of 1:12, and shear and stir at 2200 rpm for 10 minutes; then continue adding purified water to achieve a powder-to-water ratio of 1:15, adjust the stirring speed to 1100 rpm, and stir for 12 minutes to adjust the slurry viscosity to 6000. This ensures that the slurry has suitable fluidity and plasticity in subsequent processing; then it is placed in a vacuum degassing device for 20 minutes. This step can effectively remove the air mixed in during the stirring process and avoid the problem of voids and defects caused by air bubbles in the subsequent product molding process.

[0038] S4: Extrusion molding, using a twin-screw extruder with a feed rate of 35 kg / h and a rotation speed of 120 rpm; the die temperature is adjusted to 45℃. These measures ensure that the material has appropriate fluidity during extrusion, facilitating the formation of the desired shape through the die, while also preventing changes in the properties of certain components in the raw material due to excessive temperature, thus affecting product quality. Cold air setting follows extrusion; the cold air setting temperature is 18℃, and the speed is 1.5 m / s, ensuring uniform and efficient cooling for rapid setting.

[0039] S5: Low-temperature maturation. The shaped product is sent to the first maturation chamber, where the temperature is adjusted to 70℃ and the relative humidity to 85%, and maturation is carried out for 23 minutes. At this time, starch gelatinizes, and proteins and other components also undergo corresponding denaturation and cross-linking reactions. Then, the product in the first maturation chamber is taken out and sent to the second maturation chamber, where the temperature is adjusted to 95℃ and the relative humidity to 75%, and maturation is carried out for 15 minutes. This promotes the interaction between various components and enhances the stability and flavor of the product.

[0040] S6: Low-temperature drying. The matured product is placed in a drying oven and dried at 55℃ for 3 hours. This gently removes free moisture from the surface and some of the interior of the product, preventing the surface from rapidly dehydrating and forming a hard crust due to excessively high temperatures, which would hinder further evaporation of internal moisture. It also helps retain heat-sensitive nutrients and flavor compounds in the product. The temperature is then adjusted to 75℃ and dried for 4 hours to accelerate the release of bound moisture from the product, allowing moisture to migrate more deeply and comprehensively from the interior to the surface and evaporate. The dried product is then placed in cooling water for 3 hours. At this time, the product temperature gradually decreases, the internal structure is further stabilized, and the taste is further optimized.

[0041] S7: Packaging. The cooled product is packaged using a vacuum packaging machine, and then sterilized with ultraviolet light to ensure that the product meets high hygiene standards and provides consumers with a safe and worry-free eating experience.

[0042] Example 3:

[0043] The raw materials are as follows by weight percentage: 70% konjac powder, 10% psyllium husk powder, 4% mulberry leaf powder, 3% bitter melon powder, 9% pumpkin powder, and 3% resistant amylose.

[0044] S1: Raw material pretreatment involves removing impurities, washing, and drying the plantain seeds at 40℃ for 5.5 hours. This effectively removes excess moisture from the plantain seed shell powder while preserving its nutrients and bioactivity to the greatest extent. The dried plantain seeds are then microwave-milled into extremely fine plantain seed shell powder, which is then passed through a 430-mesh sieve to ensure uniform and fine particle size. Mulberry leaf powder, bitter melon powder, and pumpkin powder are separately placed in an ultra-micro grinder and pulverized into particles with a particle size ≤ [missing information]. This increases the specific surface area of ​​the raw materials, making it easier for the nutrients to be released and absorbed, while also helping to improve the taste and reconstitution properties of the product; mixing konjac powder with resistant amylose and drying it in a 55℃ drying oven for 13 minutes effectively removes moisture from the mixed raw materials, prevents clumping caused by moisture, and ensures that the raw materials are dry and loose.

[0045] S2: Mixing. Pretreated konjac powder and resistant amylose are added to a double helix mixer at 160 rpm for 7 minutes. The konjac powder and resistant amylose can quickly and fully penetrate and contact each other to form a preliminary mixture. Ultrafinely pulverized mulberry leaf powder, bitter melon powder, and pumpkin powder are added to the preliminary mixture and mixed for another 12 minutes to ensure that the three powders are fully mixed with the preliminary mixture and that the raw material particles are fully dispersed in space. Psyllium husk powder is added and the mixing speed is adjusted to 40 rpm for 13 minutes to form a composite powder.

[0046] S3: Segmented pulping; Add purified water at 40°C to the composite powder at a powder-to-water ratio of 1:10, and shear and stir at 2000 rpm for 8 minutes; then continue adding purified water to achieve a powder-to-water ratio of 1:14, adjust the stirring speed to 900 rpm, and stir for 11 minutes to adjust the slurry viscosity to 5500. This ensures that the slurry has suitable fluidity and plasticity in subsequent processing; then it is placed in a vacuum degassing device for 15 minutes. This step can effectively remove the air mixed in during the stirring process and avoid the problem of voids and defects caused by air bubbles in the subsequent product molding process.

[0047] S4: Extrusion molding, using a twin-screw extruder with a feed rate of 30 kg / h and a rotation speed of 110 rpm; the die temperature is adjusted to 40℃. These measures ensure that the material has appropriate fluidity during extrusion, facilitating the formation of the desired shape through the die, while also preventing changes in the properties of certain components in the raw material due to excessive temperature, thus affecting product quality. Cold air setting follows extrusion; the cold air setting temperature is 16℃, and the speed is 1.3 m / s, ensuring uniform and efficient cooling for rapid setting.

[0048] S5: Low-temperature maturation. The shaped product is sent to the first maturation chamber, where the temperature is adjusted to 68℃ and the relative humidity to 80%, and maturation is carried out for 20 minutes. At this time, starch gelatinizes, and proteins and other components also undergo corresponding denaturation and cross-linking reactions. Then, the product in the first maturation chamber is taken out and sent to the second maturation chamber, where the temperature is adjusted to 90℃ and the relative humidity to 73%, and maturation is carried out for 13 minutes. This promotes the interaction between various components and enhances the stability and flavor of the product.

[0049] S6: Low-temperature drying. The matured product is placed in a drying oven and dried at 50℃ for 2.5 hours. This gently removes free moisture from the product's surface and some of its interior, preventing the surface from rapidly dehydrating and forming a hard crust due to excessively high temperatures, which would hinder further moisture release from the interior. It also helps retain heat-sensitive nutrients and flavor compounds in the product. The temperature is then adjusted to 70℃ and dried for 3.5 hours to accelerate the release of bound moisture from the product's interior, allowing moisture to migrate more deeply and comprehensively from the interior to the surface and evaporate. The dried product is then placed in cooling water for 2 hours. At this point, the product's temperature gradually decreases, the internal structure is further stabilized, and the taste is further optimized.

[0050] S7: Packaging. The cooled product is packaged using a vacuum packaging machine, and then sterilized with ultraviolet light to ensure that the product meets high hygiene standards and provides consumers with a safe and worry-free eating experience.

[0051] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A psyllium husk konjac powder, characterized in that: It is made from the following ingredients: konjac powder, psyllium husk powder, mulberry leaf powder, bitter melon powder, soluble fiber, and taste improver.

2. The plantain husk konjac powder according to claim 1, characterized in that: The raw materials are as follows by weight percentage: konjac powder 10%-85%, psyllium husk powder 1%-25%, mulberry leaf powder 1%-10%, bitter melon powder 1%-20%, soluble fiber 2%-25%, and taste improver 1%-6%.

3. The plantain husk konjac powder according to claim 2, characterized in that: The raw materials are as follows by weight percentage: 70% konjac powder, 10% psyllium husk powder, 4% mulberry leaf powder, 3% bitter melon powder, 9% soluble fiber, and 3% taste improver.

4. The plantain husk konjac powder according to claim 3, characterized in that: The soluble fiber is pumpkin powder; the taste improver is resistant amylose with a purity of ≥90%.

5. The plantain husk konjac powder and its preparation process according to any one of claims 1-4, characterized in that: The preparation methods include the following: S1: Raw material pretreatment: Plantain seeds are cleaned, washed, and dried at 30-45℃ for 5-6 hours. The dried plantain seeds are then microwave-processed into extremely fine plantain seed shell powder, which is passed through a 400-450 mesh sieve. Mulberry leaf powder, bitter melon powder, and pumpkin powder are separately placed in an ultra-micro pulverizer and pulverized into particles with a particle size ≤ [missing value]. Mix konjac powder with resistant amylose and dry in a drying oven at 50-60℃ for 10-15 minutes. S2: Mixing. Add the pretreated konjac powder and resistant amylose to a double helix mixer at a speed of 120-180 rpm for 5-8 minutes to form a preliminary mixture. Add ultra-finely pulverized mulberry leaf powder, bitter melon powder, and pumpkin powder to the preliminary mixture and continue mixing for 9-15 minutes. Add psyllium husk powder and adjust the speed to 30-45 rpm for 10-15 minutes to form a composite powder. S3: Segmented pulping; add purified water at 30-45℃ to the composite powder at a powder-to-water ratio of 1:9-1:12, and shear and stir at high speed of 1500-2200 rpm for 5-10 minutes; then continue to add purified water to achieve a powder-to-water ratio of 1:13-1:15, adjust the speed to 800-1100 rpm, stir for 10-12 minutes, and adjust the slurry viscosity to 5000-6000 ml / ml. Then place it in a vacuum degassing device and degas for 10-20 minutes; S4: Extrusion molding, using a twin-screw extruder, with the die temperature adjusted to 30-45℃, followed by cold air setting after extrusion; S5: Low-temperature curing. After shaping, the product is sent to the first curing box, and the temperature is adjusted to 65-70℃, the relative humidity is 75%-85%, and the curing time is 18-23 minutes. Then, the product is taken out of the first curing box and sent to the second curing box, and the temperature is adjusted to 80-95℃, the relative humidity is 70%-75%, and the curing time is 10-15 minutes. S6: Low-temperature drying. Place the matured product into a drying oven and dry at 40-55℃ for 2-3 hours. Then adjust the temperature to 60-75℃ and dry for 3-4 hours. Place the dried product in cooling water to cool for 1-3 hours. S7: Packaging. The cooled product is packaged using a vacuum packaging machine, and then sterilized with ultraviolet light.

6. The plantain husk konjac powder and its preparation process according to claim 5, characterized in that: The feeding speed of the twin-screw extruder in step S4 is 25-35 kg / h, and the rotation speed is 100-120 rpm; the cold air setting temperature is 15-18℃, and the speed is 1-1.5 m / s.

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