Functional colored potato meal replacement powder and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses functional colored potato meal replacement powder and a preparation method thereof.The functional colored potato meal replacement powder is prepared from, by mass, 30%-40% of colored potato powder, 15%-25% of prebiotics, 20%-30% of a protein composition, 3%-8% of natural flavor substances, 1%-5% of a natural sweetening agent and 1%-2% of sodium carboxymethyl cellulose. Fresh colored potatoes are used as raw materials, the colored potato cooked powder is prepared through multiple procedures, and antioxidant polyphenol substances in the colored potatoes are greatly reserved in the preparation process; on the basis, the layering phenomenon after the colored potato powder is brewed is solved by improving the brewing property of the powder; and natural substances are added to adjust the taste and nutrition, and no artificially synthesized pigment or additive is added, so that the colored potato meal replacement powder which is easy to brew, balanced in nutrition, strong in satiety and suitable for various people to eat is obtained, and the variety of colored potato foods is enriched.

Description

Technical Field

[0001] This invention belongs to the field of food processing, specifically relating to a functional colored potato meal replacement powder and its preparation method. Background Technology

[0002] In recent years, with increased health awareness and a faster pace of life, meal replacements have evolved from a niche fitness supplement into an important category in the mass consumer market. Currently, the meal replacement industry has moved beyond its traditional function as a "replacement food" and is transitioning towards "optimized nutrition." Based on this demand for upgraded meal replacement products, some functional ingredients are beginning to be considered. Colored potatoes, as the result of natural selection or hybridization, retain the high-quality carbohydrates, vitamin C, potassium, and dietary fiber of ordinary potatoes, and possess the potential to become a "superfood" due to the abundance of anthocyanins and carotenoids in their flesh.

[0003] Patent CN 108740646 B discloses a colored potato beverage with antioxidant function and its preparation method, which solves the problems of browning, instability of the beverage system and special flavor during the processing of colored potato beverages, and retains anthocyanins, an antioxidant in potatoes to a great extent. However, this beverage adds a variety of food additives (such as citric acid, EDTA-2Na, ascorbic acid, xanthan gum, propylene glycol alginate, sodium carboxymethyl cellulose, CMC, β-cyclodextrin, etc.) during the preparation process, which does not meet the modern people's pursuit of healthy food. Patent CN 106879897 B discloses a colored potato sparkling water and its preparation method, which solves the shortcomings of raw potato juice, such as poor appearance, bad taste, high solanine content, and poor storage life. It effectively utilizes the nutrients in raw potato juice and reduces the solanine content. However, the product's 500-600g sucrose per batch does not conform to the low-sugar health trend, limiting its consumption by special populations such as diabetics. Furthermore, relying solely on the acidic environment produced by fermentation and alcohol for antibacterial purposes, without pasteurization or sterilization, food safety is insufficient. To further promote the development of colored potato foods, this invention provides a colored potato meal replacement food, enriching the variety of colored potato foods and meeting the market's dual demand for natural and nutritious meal replacement foods. Summary of the Invention

[0004] To overcome the shortcomings of the existing technology, this invention uses fresh colored potatoes as raw material and produces colored potato powder through multiple processes. The preparation process greatly preserves the antioxidant polyphenols in the colored potatoes. On this basis, the separation phenomenon of colored potato powder after brewing is solved by improving the reconstitution properties of the powder. Furthermore, the taste and nutrition are adjusted by adding natural substances, without adding any artificial synthetic pigments or additives, resulting in a colored potato meal replacement powder that is easy to brew, nutritionally balanced, and has a strong feeling of satiety, suitable for all types of people, thus enriching the variety of colored potato foods.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows: The present invention provides a functional colored potato meal replacement powder, which, by weight percentage, contains 30-40% colored potato powder, 15-25% prebiotics, 20-30% protein composition, 3-8% natural flavorings, 1-5% natural sweeteners, and 1-2% sodium carboxymethyl cellulose.

[0006] In some embodiments, the processing steps for the colored potato flour are as follows: 1) Raw material selection: Select fresh, disease-free, unsprouted, and unrotten colored potatoes; 2) Cleaning: Clean the surface of the colored potatoes to remove mud, sand, impurities and other surface residues; 3) Peeling: Peel off the outer skin of the colored potatoes; 4) Slicing: Cut the peeled colored potatoes into slices. During the slicing process, rinse them with water to remove the starch adhering to the slices. 5) Color protection: Place the sections in D-isoascorbic acid sodium solution for 5-10 minutes; 6) Cooking: Steam the color-protected potato chips and let them cool naturally; 7) Drying: Vacuum freeze-dry the cooked colored potato chips; 8) Crushing and sieving: Crushing the completely dried colored potato chips, cooling them with liquid nitrogen during the crushing process, and sieving them to obtain colored potato powder for later use.

[0007] In some implementations, in step 4), the slice thickness is 1-2 mm.

[0008] In some embodiments, in step 5), the concentration of the D-isoascorbic acid sodium solution is 0.1%-0.3%.

[0009] In some embodiments, in step 6), the steam curing time is 20-30 minutes.

[0010] This colored potato meal replacement powder boasts advantages such as high protein, high vitamin C, high dietary fiber, low fat, and low sugar. Using colored potato flour as the main functional ingredient provides natural anthocyanins, dietary fiber, vitamin C, and potassium, giving the product basic antioxidant properties. A combination of purple and yellow potatoes is optimally selected to achieve complementary antioxidant profiles. The processing of the colored potatoes employs a combination of steam cooking and vacuum freeze-drying, maximizing the retention of heat-sensitive nutrients such as anthocyanins and vitamin C. The resulting product exhibits significantly better color, rehydration properties, and flavor than products dried using hot air or microwave drying.

[0011] In some embodiments, the prebiotic comprises inulin and galactooligosaccharides in a mass ratio of 1:(2-3).

[0012] Inulin and galactooligosaccharides can effectively promote the proliferation of beneficial bacteria such as Bifidobacteria in the intestines, improve the intestinal microecology, and prevent constipation. By combining them, the risk of bloating that may be caused by high doses of inulin can be effectively reduced.

[0013] In some embodiments, the protein combination comprises skim milk powder, whey protein powder, and pea protein powder.

[0014] In some embodiments, the mass ratio of the skim milk powder, whey protein powder, and pea protein powder is 1:(0.2-0.6):(0.1-0.5).

[0015] Based on skim milk powder, whey protein can provide essential amino acids that are more easily digested and absorbed, and regulate protein composition; pea protein can effectively reduce allergenicity.

[0016] In some embodiments, the natural sweetener is any one of steviol glycosides, mogrosides, glycyrrhizin, and xylitol.

[0017] In some embodiments, the natural flavoring substance is any one of black sesame powder, red date powder, or freeze-dried fruit powder.

[0018] Another aspect of the present invention provides a method for preparing the above-mentioned functional colored potato meal replacement powder, the specific steps of which are as follows: Colored potato meal replacement powder is obtained by mixing colored potato flour with inulin, skim milk powder, natural flavorings, natural sweeteners, and sodium carboxymethyl cellulose according to the mass percentage.

[0019] Compared with the prior art, the present invention has the following beneficial effects: 1. This invention provides a functional colored potato meal replacement powder and its preparation method, which has the characteristics of low calories, comprehensive nutrition, strong satiety, good solubility and wide applicability; its preparation process is simple, resource utilization rate is high and production cost is low, making it suitable for large-scale production by enterprises.

[0020] 2. This meal replacement powder improves its reconstitution properties by adding prebiotics and sodium carboxymethyl cellulose, enhancing its paste-forming effect and resolving the layering phenomenon of colored potato starch after reconstitution; it also reduces the earthy taste of colored potatoes by adding natural flavorings; it enhances palatability by adding natural sweeteners; and it makes the nutritional content of the powder more balanced by adding protein. Apart from the above-mentioned natural substances, no artificial preservatives or food additives are added, ensuring the safety of the product. Detailed Implementation

[0021] The present invention will be described below with reference to specific implementation schemes. It should be noted that the following embodiments are examples of the present invention and are used only to illustrate the invention, not to limit it. Other combinations and various modifications within the scope of the present invention can be made without departing from its spirit or scope. It is worth noting that, unless otherwise specified, the raw materials used in the following preparation examples and embodiments can be obtained from any commercially available manufacturer.

[0022] Preparation Example 1 The processing steps for colored potato starch are as follows: 1) Raw material selection: Select fresh, disease-free, unsprouted, and unrotten purple and yellow potatoes; 2) Cleaning: Clean the surface of the colored potatoes to remove mud, sand, impurities and other surface residues; 3) Peeling: Peel off the outer skin of the colored potatoes; 4) Slicing: Cut the peeled colored potatoes into 1.5mm slices. Rinse with water during the slicing process to remove the starch adhering to the slices. 5) Color protection: Place the sections in a 0.2% concentration of D-isoascorbic acid sodium solution for 10 minutes; 6) Cooking: Steam the color-protected potato chips for 30 minutes and then let them cool naturally; 7) Drying: Vacuum freeze-dry the cooked colored potato chips at -50℃ for 24 hours; 8) Crushing and sieving: Crush the completely dried colored potato chips (20,000 rpm, 5 min), cool them with liquid nitrogen during the crushing process, and pass them through a 100-mesh sieve to obtain colored potato powder for later use.

[0023] Example 1 A functional colored potato meal replacement powder, by weight percentage, contains 35% colored potato powder, 21% prebiotics (6% inulin and 15% galactooligosaccharides), 25.5% protein blend (15% skim milk powder, 6% whey protein powder and 4.5% pea protein powder), 5% black sesame powder, 3% xylitol, and 1.5% sodium carboxymethyl cellulose.

[0024] Example 2 A functional colored potato meal replacement powder, by weight percentage, contains 30% colored potato powder, 15% prebiotics (5% inulin and 10% galactooligosaccharides), 20.8% protein blend (16% skim milk powder, 3.2% whey protein powder and 1.6% pea protein powder), 8% jujube powder, 1% steviol glycosides, and 1.5% sodium carboxymethyl cellulose.

[0025] Example 3 A functional colored potato meal replacement powder, by weight percentage, contains 40% colored potato powder, 24% prebiotics (6% inulin and 18% galactooligosaccharides), 29.4% protein blend (14% skim milk powder, 8.4% whey protein powder and 7% pea protein powder), 3% freeze-dried strawberry powder, 5% mogrosides, and 1.5% sodium carboxymethyl cellulose.

[0026] Comparative Example 1 This comparative example provides a potato meal replacement powder, with the same implementation method as Example 1, except that the colored potato powder is replaced by an equal amount of potato powder.

[0027] Comparative Example 2 This comparative example provides a maternal and infant meal replacement powder, with the same implementation method as Example 1, except that the colored potato flour is replaced by an equal amount of wheat flour.

[0028] Performance testing The meal replacement powders provided in Example 1 and Comparative Examples 1-2 were tested for antioxidant DPPH scavenging ability, relative content of rapidly digestible starch (RDS), and relative content of slowly digestible starch (SDS). The results are shown in Table 1.

[0029] Table 1 Test Results As shown in Table 1, colored potatoes retain excellent free radical scavenging capabilities even after processing into flour, exhibiting stronger antioxidant effects than regular potato flour and wheat flour. RDS (rapidly digestible starch) is rapidly digested and absorbed by digestive enzymes, causing a rapid rise in blood sugar levels; SDS (slowly digestible starch) does not cause a sharp rise in blood sugar, maintaining a longer feeling of fullness and helping to stabilize blood sugar. This is beneficial for obese individuals and those who need to control their blood sugar. Compared to conventional potatoes and wheat, the high SDS content of colored potatoes means that they do not cause drastic fluctuations in blood sugar after meals and provide a longer feeling of fullness.

[0030] The embodiments and comparative examples described above do not limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A functional colored potato meal replacement powder, characterized in that, By weight percentage (100%), it contains 30-40% colored potato flour, 15-25% prebiotics, 20-30% protein composition, 3-8% natural flavorings, 1-5% natural sweeteners, and 1-2% sodium carboxymethyl cellulose.

2. The functional colored potato meal replacement powder according to claim 1, characterized in that, The processing steps for the colored potato starch are as follows: 1) Raw material selection: Select fresh, disease-free, unsprouted, and unrotten colored potatoes; 2) Cleaning: Clean the surface of the colored potatoes to remove mud, sand, impurities and other surface residues; 3) Peeling: Peel off the outer skin of the colored potatoes; 4) Slicing: Cut the peeled colored potatoes into slices. During the slicing process, rinse them with water to remove the starch adhering to the slices. 5) Color protection: Place the sections in D-isoascorbic acid sodium solution for 5-10 minutes; 6) Cooking: Steam the color-protected potato chips and let them cool naturally; 7) Drying: Vacuum freeze-dry the cooked colored potato chips; 8) Crushing and sieving: Crushing the completely dried colored potato chips, cooling them with liquid nitrogen during the crushing process, and sieving them to obtain colored potato powder for later use.

3. The functional colored potato meal replacement powder according to claim 2, characterized in that, In step 4), the slice thickness is 1-2 mm.

4. The functional colored potato meal replacement powder according to claim 2, characterized in that, In step 5), the concentration of the D-isoascorbic acid sodium solution is 0.1%-0.3%.

5. The functional colored potato meal replacement powder according to claim 2, characterized in that, In step 6), the steam curing time is 20-30 minutes.

6. The functional colored potato meal replacement powder according to claim 1, characterized in that, The prebiotic contains inulin and galactooligosaccharides in a mass ratio of 1:(2-3).

7. The functional colored potato meal replacement powder according to claim 1, characterized in that, The protein combination comprises skim milk powder, whey protein powder, and pea protein powder.

8. The functional colored potato meal replacement powder according to claim 7, characterized in that, The mass ratio of the skim milk powder, whey protein powder, and pea protein powder is 1:(0.2-0.6):(0.1-0.5).

9. The functional colored potato meal replacement powder according to claim 1, characterized in that, The natural sweetener is any one of steviol glycosides, mogrosides, glycyrrhizin, and xylitol.

10. The functional colored potato meal replacement powder according to claim 1, characterized in that, The natural flavoring substance is any one of black sesame powder, red date powder, or freeze-dried fruit powder.

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