Baked-resistant sweet potato filaments and preparation method thereof

Abstract

The application discloses a kind of baked sweet potato can silk and its preparation method, belong to food processing technical field.For the flavor of existing sweet potato stuffing is thin, the characteristic aroma attenuates seriously after baking, the application realizes flavor breakthrough by double flavor enhancement system: with sweet potato as raw material, by enzymolysis and two-stage gradient Maillard reaction, composite flavor base material is generated and spray drying is embedded, with palm oil stearin and ethyl cellulose as wall material, the heat-sensitive flavor microcapsule that breaks at 55-60 ℃ is prepared, and fresh roasting aroma is generated in situ during baking.At the same time, by the synergistic cooperation of hydroxypropyl distarch phosphate, crosslinked starch, colloid, protein three-dimensional network construction, segmented pre-cooking-moderate crosslinking potato pretreatment and complex color protection agent, excellent baking resistance is realized.The sweet potato can silk obtained by the application has good baking resistance, bright color, sweet and soft outside and sandy inside, and has sweet, caramel, honey, baking aroma composite flavor.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a baking-resistant sweet potato crosto and its preparation method. Background Technology

[0002] Costa is a semi-solid sauce made primarily from starch, milk powder, and oils through gelatinization and emulsification. It has a smooth and delicate texture and is widely used as a filling, decoration, and topping for baked goods such as cakes, bread, and pastries. With increasing consumer demand for natural, healthy, and uniquely flavored foods, sweet potato-flavored costa is gradually becoming a market trend. It uses sweet potato as its flavor source, combining the delicate texture of costa with the natural sweetness of sweet potato, and is rich in dietary fiber, vitamins, and other nutrients, aligning with healthy eating principles.

[0003] However, existing sweet potato custard products have significant technological shortcomings, making it difficult to meet the demands of baking and processing. On one hand, the natural aroma compounds in sweet potatoes are volatile and rapidly lost during high-temperature baking, resulting in a weak and layered flavor in the finished custard. On the other hand, existing products often directly add sweet potato puree or ordinary sweet potato flour, causing the sweet potato particles to soften and gelatinize during high-temperature baking, compromising the sauce's stability and leading to browning, which affects the product's appearance. Furthermore, existing custard bases lack sufficient heat resistance, easily leading to water seepage and layering after baking. They also lack targeted flavor locking and release designs, failing to achieve precise release of sweet potato aroma during baking and making it difficult to balance flavor and stability. Summary of the Invention

[0004] This invention addresses the technical problems of existing sweet potato costa fillings, such as thin flavor, severe loss of characteristic aroma after baking, and lack of complex roasted sweet potato aroma. It provides a roastable sweet potato costa that combines baking resistance with a full roasted sweet potato complex flavor and its preparation method.

[0005] The objective of this invention can be achieved through the following technical solutions: A roastable sweet potato kosida comprises a matrix and pretreated sweet potato granules, wherein the matrix contains sweet potato flavoring powder and roasting aroma microcapsules.

[0006] The sweet potato flavoring encapsulated powder is prepared by encapsulating the reaction products of sweet potato through enzymatic hydrolysis and a two-stage Maillard reaction. The specific preparation process is as follows: sweet potato puree is enzymatically hydrolyzed, proline and thiamine are added and mixed thoroughly, and then the first-stage Maillard reaction is carried out at 100-110℃ for 20-40 minutes to generate a caramel and honey aroma base. Then, 2-acetylpyrrole is added and mixed thoroughly to carry out the second-stage Maillard reaction at 115-125℃ for 5-10 minutes to generate a roasted characteristic aroma. After the reaction is complete, β-cyclodextrin and maltodextrin are used as wall materials for spray drying and encapsulation to obtain the sweet potato flavoring encapsulated powder. This encapsulated powder is released during chewing, giving the product a full-bodied mid-to-late-stage sweet potato aroma.

[0007] The roasted aroma-enhancing microcapsules use palm stearin and ethyl cellulose as wall materials to encapsulate sweet potato enzymatic hydrolysate, which ruptures and releases the hydrolysate at 55-60℃. The specific preparation process is as follows: sweet potato puree is enzymatically hydrolyzed, then xylose, proline, and cysteine ​​are added and mixed evenly to obtain the sweet potato enzymatic hydrolysate. Palm stearin and ethyl cellulose are used as the composite wall material, and the mixture is encapsulated using low-temperature spray condensation technology. These microcapsules remain stable during room temperature storage and filling. During pizza or bread baking, when the center temperature reaches 55-60℃, the wall material melts and ruptures, releasing the precursor liquid and immediately undergoing a Maillard reaction to generate a fresh roasted sweet potato aroma, significantly compensating for flavor loss caused by high temperatures.

[0008] Furthermore, the enzymatic hydrolysis involves adding α-amylase and cellulase to the sweet potato puree, and hydrolyzing for 30-50 minutes at pH 5.8-6.2 and 55-60℃ until the reducing sugar content reaches 9%-11%. Subsequently, enzyme inactivation is performed to obtain the enzymatic hydrolysate. Mild enzymatic hydrolysis efficiently releases the reducing sugars and free amino acids from the sweet potato itself, providing a natural substrate basis for the subsequent Maillard reaction.

[0009] Furthermore, the matrix also includes: hydroxypropyl distarch phosphate, cross-linked starch, xanthan gum, guar gum, whey protein concentrate, sodium octenyl succinate starch, gellan gum, compound color-protecting agents, and compound natural sweeteners. This combination can form a dense and resilient network structure during high-temperature gelatinization, effectively binding free moisture and providing excellent baking resistance.

[0010] Furthermore, the pretreated sweet potato granules are granules that have undergone pre-cooking and cross-linking treatment. The preparation process includes: dicing fresh sweet potatoes, pre-cooking them in steam at 80-90℃ for 2-8 minutes, cooling them, soaking them in a sodium tripolyphosphate solution with a mass concentration of 0.15%-0.2%, and then drying them until the moisture content is 55-65%. This segmented pre-cooking and moderate cross-linking process gives the sweet potato granules a unique texture—soft on the outside and sandy on the inside—and after baking, the granules remain intact and soft, providing a layered taste.

[0011] The present invention also provides a method for preparing the above-mentioned bake-resistant sweet potato costa, comprising the following steps: (1) Hydroxypropyl distarch phosphate, cross-linked starch, xanthan gum, guar gum, whey protein concentrate, sodium octenyl succinate starch, gellan gum, compound color protectant, compound natural sweetener, water, and vegetable oil are mixed and gelatinized and emulsified under heating and stirring conditions to obtain the base material. (2) After cooling the base material obtained in step (1), add sweet potato flavoring encapsulation powder and roasted aroma microcapsules and mix evenly to obtain the matrix; (3) Mix the pretreated sweet potato granules with the matrix obtained in step (2) evenly, and fill them to obtain the product.

[0012] Preferably, the gelatinization temperature in step (1) is 80-90℃, the gelatinization time is 15-25 minutes, and the stirring speed is 800 rpm.

[0013] Preferably, the cooling in step (2) is to cool to 10-40℃ to avoid high temperature damaging the structure of sweet potato flavor embedding powder and baking aroma microcapsules.

[0014] The beneficial effects of this invention are as follows: (1) This invention introduces a dual aroma enhancement system to break through the flavor bottleneck of sweet potato filling. On the one hand, sweet potato itself is used as raw material. After enzymatic decomposition to release reducing sugar and amino acids, a two-stage gradient Maillard reaction is carried out. The first stage generates caramel aroma and honey aroma base, and the second stage generates baking characteristic aroma. Sweet potato flavor encapsulation powder is obtained by encapsulation, which increases the sweet potato aroma layer when eating. On the other hand, baking aroma microcapsules are prepared by encapsulating raw sweet potato enzymatic hydrolysate with palm oil stearin and ethyl cellulose as wall materials. The microcapsules are triggered to break at a baking temperature of 55-60℃ and generate fresh baking aroma in situ, effectively compensating for the flavor loss caused by high temperature.

[0015] (2) The present invention optimizes the matrix formula and determines the preferred ratio of hydroxypropyl distarch phosphate, cross-linked starch, xanthan gum, guar gum and whey protein concentrate. After pregelatinization, a stable three-dimensional network is formed with a viscosity of 28,000-32,000 cP. After optimization, the height retention rate of the styrax sauce after baking reaches 92.3%, the centrifugal water retention is 85.6%, and there is no shrinkage or cracking after baking with pizza dough. The rolled edge structure is full and stable. At the same time, the sweet potato particles are cross-linked by cooking and soaking in sodium trimetaphosphate solution. Octenyl succinate starch ester is introduced to improve the interfacial wettability. After gelatin adjustment, there is no layering or cracking between the matrix and the sweet potato particles. After baking, the sweet potato particles are soft and glutinous with a good shape, and are soft and sandy on the outside and without soft and mushy gelatinization.

[0016] (3) Ascorbic acid, citric acid and phytic acid were selected as compound color protectants to achieve a stable orange-yellow color before and after baking, with no signs of gray-brown discoloration; fructooligosaccharides, maltodextrin powder and white sugar were used as compound natural sweeteners to achieve sugar reduction and a smooth sweetness curve. Detailed Implementation

[0017] To further illustrate the technical means and effects of the present invention in achieving the intended purpose, the following detailed description of the specific implementation methods, structures, features and effects of the present invention, in conjunction with preferred embodiments, is provided below.

[0018] Example 1 A method for preparing roastable sweet potato costa, comprising the following steps: (a) Pretreatment of sweet potato granules Fresh sweet potatoes of variety Jishu 25 were selected, washed, peeled, and cut into 3-4mm cubes. The cubes were pre-cooked in 85℃ steam for 5 minutes, then immediately cooled to room temperature under running cold water and drained. The cooled cubes were then immersed in a 0.18% sodium tripolyphosphate aqueous solution for 15 minutes, then removed and placed in a low-temperature hot air drying oven at 55℃ until the moisture content reached 60%, thus obtaining pre-treated sweet potato granules.

[0019] (II) Preparation of sweet potato flavoring encapsulation powder Take 100 portions of steamed sweet potato mash from Jishu No. 25, add 0.3 portions of α-amylase (enzyme activity 2000U / g) and 0.05 portions of cellulase (enzyme activity 10000U / g), adjust the pH to 6.0 with food-grade citric acid, and enzymatically hydrolyze for 40 minutes under constant temperature stirring at 60℃. When the reducing sugar content reaches 10.2%, rapidly raise the temperature to 90℃ and maintain it for 10 minutes to inactivate the enzyme. After cooling, the sweet potato enzymatic hydrolysate is obtained.

[0020] The above enzymatic hydrolysate was transferred to a sealed reactor, and 0.4 parts of proline and 0.1 parts of thiamine were added and stirred thoroughly to dissolve. First stage Maillard reaction: The temperature was raised to 105℃ and stirred for 30 minutes. Second stage Maillard reaction: The system temperature was further raised to 120℃, and 0.005 parts of 2-acetylpyrrole were added. The reaction was carried out at a constant temperature for 8 minutes, and then rapidly cooled to room temperature using a jacketed cooling water system to obtain the sweet potato flavor base.

[0021] β-cyclodextrin and maltodextrin were mixed at a mass ratio of 1:1 as the wall material, with a core-to-wall ratio (mass ratio) of 1:4. The wall material was dissolved in deionized water to form a 30% (w / w) solution. The above-mentioned reactive sweet potato flavor base was slowly added under stirring, followed by high-speed shear emulsification (10000 rpm, 5 minutes) to form a homogeneous emulsion. Encapsulation was performed using a spray dryer with an inlet air temperature of 180℃, an outlet air temperature of 90℃, and a feed rate of 15 mL / min. The resulting pale yellow powder was the sweet potato flavor encapsulated powder.

[0022] (III) Preparation of Baked Flavor Microcapsules Take 20 parts of the sweet potato enzymatic hydrolysate prepared in step (II), add 5 parts of xylose, 3 parts of proline and 1 part of cysteine ​​in sequence, stir until completely dissolved, add deionized water to adjust the total solids concentration to 40% (w / w), and you will get the sweet potato enzymatic hydrolysate.

[0023] Palm stearin (melting point 42℃) and ethyl cellulose were mixed at a mass ratio of 4:1 and heated to 70℃ to completely melt and homogenize, forming a composite wall material. The wall material and core material (enzymatic hydrolysate of fresh sweet potato) were separately metered and pumped into a two-fluid nozzle at a mass ratio of 3:1 for low-temperature spray condensation granulation in a spray condensation tower. The inlet air temperature was 12℃, the atomization pressure was 0.2MPa, and the material temperature was controlled to not exceed 35℃ throughout the operation to ensure rapid solidification of the wall material to encapsulate the core material. The powder at the bottom of the tower was collected and sieved to obtain microcapsules with a particle size of 60-80μm.

[0024] (iv) Matrix preparation Weigh the following ingredients by weight percentage of the total filling: 3.2% hydroxypropyl distarch phosphate, 1.8% cross-linked starch, 0.15% xanthan gum, 0.10% guar gum, 1.5% whey protein concentrate, 0.6% sodium octenyl succinate starch, and 0.08% gellan gum.

[0025] Mix the above powders with the compound natural sweetener (4.5% fructooligosaccharides, 6.0% maltodextrin powder, replacing 25% of white sugar) and the compound color-protecting agent until homogeneous. Add 35% water and 6% corn oil, and disperse the mixture in a jacketed vacuum emulsifier. Heat to 85°C and gelatinize at 800 rpm for 20 minutes.

[0026] When the matrix temperature drops to 35℃, add the sweet potato flavor encapsulation powder obtained in step (II) under low speed stirring (300rpm), stir evenly, and then add the roasted aroma microcapsules obtained in step (III) (the amount added is 4% of the total weight of the matrix), and continue stirring until evenly dispersed to obtain the flavor-enhanced matrix.

[0027] (v) Mixed filling The pretreated sweet potato granules obtained in step (I) and the flavor enhancement matrix obtained in step (IV) are mixed at a mass ratio of 3:7 and then filled to obtain the baked sweet potato shredded product.

[0028] Example 2 A method for preparing roastable sweet potato costa, comprising the following steps: (a) Pretreatment of sweet potato granules Fresh sweet potatoes of variety Jishu 25 were selected, washed, peeled, and cut into 3-4mm cubes. The cubes were pre-cooked in 85℃ steam for 5 minutes, then immediately cooled to room temperature under running cold water and drained. The cooled cubes were then immersed in a 0.15% sodium tripolyphosphate aqueous solution for 15 minutes, then removed and placed in a low-temperature hot air drying oven at 55℃ until the moisture content was 55%, thus obtaining pre-treated sweet potato granules.

[0029] (II) Preparation of sweet potato flavoring encapsulation powder Take 100 portions of steamed sweet potato mash from Jishu No. 25, add 0.3 portions of α-amylase (enzyme activity 2000U / g) and 0.05 portions of cellulase (enzyme activity 10000U / g), adjust the pH to 5.8 with food-grade citric acid, and enzymatically hydrolyze for 30 minutes under constant temperature stirring at 55℃. When the reducing sugar content reaches 9.0%, rapidly raise the temperature to 90℃ and maintain it for 10 minutes to inactivate the enzyme. After cooling, the sweet potato enzymatic hydrolysate is obtained.

[0030] The above enzymatic hydrolysate was transferred to a sealed reactor, and 0.4 parts of proline and 0.1 parts of thiamine were added and stirred thoroughly to dissolve. First stage Maillard reaction: The temperature was raised to 100℃ and stirred for 20 minutes. Second stage Maillard reaction: The system temperature was further raised to 115℃, and 0.005 parts of 2-acetylpyrrole were added. The reaction was carried out at a constant temperature for 5 minutes, and then rapidly cooled to room temperature using a jacketed cooling water system to obtain the sweet potato flavor base.

[0031] β-cyclodextrin and maltodextrin were mixed at a mass ratio of 1:1 as the wall material, with a core-to-wall ratio of 1:4. The wall material was dissolved in deionized water to form a 30% (w / w) solution. The sweet potato flavor base material was slowly added under stirring, followed by high-speed shear emulsification (10,000 rpm, 5 minutes) to form a homogeneous emulsion. Encapsulation was performed using a spray dryer with an inlet air temperature of 180℃, an outlet air temperature of 90℃, and a feed rate of 15 mL / min. The resulting pale yellow powder was the sweet potato flavor encapsulated powder.

[0032] (III) Preparation of Baked Flavor Microcapsules Take 20 parts of the sweet potato enzymatic hydrolysate prepared in step (II), add 5 parts of xylose, 3 parts of proline and 1 part of cysteine ​​in sequence, stir until completely dissolved, add deionized water to adjust the total solids concentration to 40% (w / w), and you will get the sweet potato enzymatic hydrolysate.

[0033] Palm stearin (melting point 42℃) and ethyl cellulose were mixed at a mass ratio of 4:1 and heated to 70℃ to completely melt and homogenize, forming a composite wall material. The wall material and core material were separately metered and pumped into a two-fluid nozzle at a mass ratio of 3:1 for low-temperature spray condensation granulation in a spray condensation tower. The inlet air temperature was 10℃, the atomization pressure was 0.2MPa, and the material temperature was controlled to not exceed 35℃ throughout the operation. The powder at the bottom of the tower was collected and sieved to obtain microcapsules with a particle size of 60-80μm.

[0034] (iv) Matrix preparation Weigh the following ingredients by weight percentage of the total filling: 3.0% hydroxypropyl distarch phosphate, 1.6% cross-linked starch, 0.12% xanthan gum, 0.08% guar gum, 1.3% whey protein concentrate, 0.4% sodium octenyl succinate starch, and 0.05% gellan gum.

[0035] The above powders were mixed evenly with a compound natural sweetener (4.0% fructooligosaccharides and 5.5% maltodextrin powder) and a compound color-protecting agent (0.04% ascorbic acid, 0.08% citric acid, and 0.01% phytic acid). 32% water and 4% corn oil were added, and the mixture was stirred and dispersed in a jacketed vacuum emulsifying vessel. The mixture was heated to 83°C and gelatinized at 800 rpm for 15 minutes.

[0036] When the matrix temperature drops to 30℃, add the sweet potato flavor encapsulation powder prepared in step (II) under low speed stirring (300rpm), stir evenly, and then add the roasted aroma microcapsules prepared in step (III) (the amount added is 3% of the total weight of the matrix), and continue stirring until evenly dispersed to obtain the flavor-enhanced matrix.

[0037] (v) Mixed filling The pretreated sweet potato granules obtained in step (I) and the flavor-enhancing matrix obtained in step (IV) are mixed at a mass ratio of 3:7. A segmented mixing process is adopted: first, the sweet potato granules and part of the matrix are premixed at 400 rpm for 3 minutes, then the remaining matrix is ​​added and mixed at 600 rpm for 5 minutes. After filling, the baking-resistant sweet potato shredded product is obtained.

[0038] Example 3 A method for preparing roastable sweet potato costa, comprising the following steps: (a) Pretreatment of sweet potato granules Fresh sweet potatoes of variety Jishu 25 were selected, washed, peeled, and cut into 3-4mm cubes. The cubes were pre-cooked in 90℃ steam for 8 minutes, then immediately cooled to room temperature under running cold water and drained. The cooled cubes were then immersed in a 0.20% sodium tripolyphosphate aqueous solution for 15 minutes, removed, and placed in a low-temperature hot air drying oven at 55℃ until the moisture content reached 65%, yielding pre-treated sweet potato granules.

[0039] (II) Preparation of sweet potato flavoring encapsulation powder Take 100 portions of steamed sweet potato mash from Jishu No. 25, add 0.3 portions of α-amylase (enzyme activity 2000U / g) and 0.05 portions of cellulase (enzyme activity 10000U / g), adjust the pH to 6.2 with food-grade citric acid, and enzymatically hydrolyze for 50 minutes under constant temperature stirring at 60℃. When the reducing sugar content reaches 11.0%, rapidly raise the temperature to 90℃ and maintain it for 10 minutes to inactivate the enzyme. After cooling, the sweet potato enzymatic hydrolysate is obtained.

[0040] The above enzymatic hydrolysate was transferred to a sealed reactor, and 0.4 parts of proline and 0.1 parts of thiamine were added and stirred thoroughly to dissolve. First stage Maillard reaction: The temperature was raised to 110℃ and stirred for 40 minutes. Second stage Maillard reaction: The system temperature was further raised to 125℃, and 0.005 parts of 2-acetylpyrrole were added. The reaction was carried out at a constant temperature for 10 minutes, and then rapidly cooled to room temperature using a jacketed cooling water system to obtain the sweet potato flavor base.

[0041] β-cyclodextrin and maltodextrin were mixed at a mass ratio of 1:1 as the wall material, with a core-to-wall ratio of 1:4. The wall material was dissolved in deionized water to form a 30% (w / w) solution. The sweet potato flavor base material was slowly added under stirring, followed by high-speed shear emulsification (10,000 rpm, 5 minutes) to form a homogeneous emulsion. Encapsulation was performed using a spray dryer with an inlet air temperature of 180℃, an outlet air temperature of 90℃, and a feed rate of 15 mL / min. The resulting pale yellow powder was the sweet potato flavor encapsulated powder.

[0042] (III) Preparation of Baked Flavor Microcapsules Take 20 parts of the sweet potato enzymatic hydrolysate prepared in step (II), add 5 parts of xylose, 3 parts of proline and 1 part of cysteine ​​in sequence, stir until completely dissolved, add deionized water to adjust the total solids concentration to 40% (w / w), and you will get the sweet potato enzymatic hydrolysate.

[0043] Palm stearin (melting point 42℃) and ethyl cellulose were mixed at a mass ratio of 4:1 and heated to 70℃ to completely melt and homogenize, forming a composite wall material. The wall material and core material were separately metered and pumped into a two-fluid nozzle at a mass ratio of 3:1 for low-temperature spray condensation granulation in a spray condensation tower. The inlet air temperature was 15℃, the atomization pressure was 0.2MPa, and the material temperature was controlled to not exceed 35℃ throughout the operation. The powder at the bottom of the tower was collected and sieved to obtain microcapsules with a particle size of 60-80μm.

[0044] (iv) Matrix preparation Weigh the following ingredients by weight percentage of the total filling: 3.5% hydroxypropyl distarch phosphate, 2.0% cross-linked starch, 0.18% xanthan gum, 0.12% guar gum, 1.7% whey protein concentrate, 0.8% sodium octenyl succinate starch, and 0.10% gellan gum.

[0045] The above powders were mixed evenly with a compound natural sweetener (5.0% fructooligosaccharides and 6.5% maltodextrin powder) and a compound color-protecting agent (0.06% ascorbic acid, 0.12% citric acid, and 0.03% phytic acid). 38% water and 8% corn oil were added, and the mixture was stirred and dispersed in a jacketed vacuum emulsifying vessel. The mixture was heated to 87°C and gelatinized at 800 rpm for 25 minutes.

[0046] When the matrix temperature drops to 40℃, add the sweet potato flavor encapsulation powder prepared in step (II) under low speed stirring (300rpm), stir evenly, and then add the roasted aroma microcapsules prepared in step (III) (the amount added is 5% of the total weight of the matrix), and continue stirring until evenly dispersed to obtain the flavor-enhanced matrix.

[0047] (v) Mixed filling The pretreated sweet potato granules obtained in step (I) and the flavor-enhancing matrix obtained in step (IV) are mixed at a mass ratio of 3:7. A segmented mixing process is adopted: first, the sweet potato granules and part of the matrix are premixed at 400 rpm for 3 minutes, then the remaining matrix is ​​added and mixed at 600 rpm for 5 minutes. After filling, the baking-resistant sweet potato shredded product is obtained.

[0048] Comparative Example 1 Based on Example 1, without adding sweet potato flavoring encapsulation powder, the rest remains the same as in Example 1.

[0049] Comparative Example 2 Based on Example 1, the sweet potato flavoring powder was replaced with sweet potato flavoring base material that was not encapsulated by β-cyclodextrin and maltodextrin, while the rest remained the same as in Example 1.

[0050] Comparative Example 3 Based on Example 1, the baking-enhanced flavor microcapsules were not added, but everything else remained the same as in Example 1.

[0051] Comparative Example 4 Based on Example 1, proline was not added, and the amount of thiamine added was changed to 0.5 parts by weight, while the rest remained the same as in Example 1.

[0052] Comparative Example 5 Based on Example 1, thiamine was not added, and the amount of proline added was changed to 0.5 parts by weight, while the rest remained the same as in Example 1.

[0053] Comparative Example 6 Based on Example 1, 2-acetylpyrrole was not added, and everything else remained the same as in Example 1.

[0054] Comparative Example 7 Based on Example 1, the timing of the addition of 2-acetylpyrrole was substituted with the timing of the addition of proline and thiamine, while the rest remained the same as in Example 1.

[0055] Comparative Example 8 Based on Example 1, the two-stage Maillard reaction in the preparation of sweet potato flavor base material was modified as follows: the above enzymatic hydrolysate was transferred into a closed reaction vessel, and 0.4 parts by weight of proline, 0.1 parts by weight of thiamine and 0.005 parts by weight of 2-acetylpyrrole were added. After heating to 105°C and reacting for 38 minutes, the mixture was quickly cooled to room temperature by cooling water in a jacket to obtain sweet potato flavor base material.

[0056] Comparative Example 9 Based on Example 1, the two-stage Maillard reaction in the preparation of sweet potato flavor base material was modified as follows: the above enzymatic hydrolysate was transferred into a closed reaction vessel, and 0.4 parts by weight of proline, 0.1 parts by weight of thiamine and 0.005 parts by weight of 2-acetylpyrrole were added. After heating to 120°C and reacting for 38 minutes, the mixture was quickly cooled to room temperature by cooling water in a jacket to obtain sweet potato flavor base material.

[0057] Comparative Example 10 Based on Example 1, the sweet potato granules used were freshly diced without pre-cooking or cross-linking treatment, and the rest remained the same as in Example 1.

[0058] Comparative Example 11 Based on Example 1, the compound color-protecting agent was replaced with an equal amount of single-component ascorbic acid, while the rest remained the same as in Example 1.

[0059] Comparative Example 12 Based on Example 1, hydroxypropyl distarch phosphate was not added, the amount of cross-linked starch added was changed to 5%, and the rest remained the same as in Example 1.

[0060] Comparative Example 13 Based on Example 1, sodium octenyl succinate starch was not added, the amount of gellan gum added was changed to 0.68%, and the rest remained the same as in Example 1.

[0061] Comparative Example 14 Based on Example 1, the step of soaking the potato cubes in sodium trimetaphosphate aqueous solution was omitted, while the rest remained the same as in Example 1.

[0062] Performance testing: Anti-collapse test: Samples prepared in the examples and comparative examples were quantitatively extruded onto a baking tray using a mold (a cylindrical ring with an inner diameter of 3 cm and a height of 2 cm), and the initial center height (H0) of the filling was measured. The baking tray containing the filling was placed in an oven preheated to 230°C and baked for 8 minutes. After baking, it was removed and cooled at room temperature for 30 minutes, and the center height (H1) of the filling was measured again.

[0063] Height retention rate (%) = H1 / H0 × 100%; Anti-water separation test: Weigh approximately 5 g of sample, record the initial mass (m0), wrap it with quantitative filter paper, place it in a 50 mL centrifuge tube, and centrifuge at 3000 r / min for 15 minutes. Remove the sample and weigh the mass of the centrifuged sample (m1) using an analytical balance.

[0064] Centrifugal water retention (%) = m1 / m0 × 100%; Color protection effect: Using a CR-400 colorimeter with a D65 standard light source and a 10° observation angle, the total color difference value ΔE* after baking was measured based on the sample before baking. Flavor Evaluation: A screening and training evaluation team of 10 people was formed. The samples and pizza dough were baked simultaneously at 230℃ for 8 minutes, cooled to 50℃, and then presented to the evaluators. A 0-100 linear scaling method was used to score the following 5 dimensions: intensity of sweet aroma on the palate (weight 20%), fullness of potato aroma in the mid-palate (weight 25%), persistence of roasted aroma in the aftertaste (weight 20%), richness of flavor layers (weight 20%), and overall flavor harmony (weight 15%). The final flavor harmony score was the sum of the weighted scores of each dimension, with a maximum score of 100.

[0065]

[0066] The test results show that the examples performed excellently in all aspects. Comparative Examples 1-3, which lacked sweet potato flavor embedding powder, replaced the embedding powder with unencapsulated flavor base material, and lacked roasting aroma microcapsules, respectively, had baking resistance and color protection effects that were basically the same as Example 1, but their flavor scores dropped significantly to 70, 73, and 75 points, respectively. Comparative Examples 4-6, which lacked proline, thiamine, and 2-acetylpyrrole, respectively, had flavor scores that dropped to 76, 77, and 78 points, demonstrating that each of the three reactants made a unique contribution to the construction of flavor layers. Comparative Example 7, which swapped the timing of the addition of 2-acetylpyrrole with proline and thiamine, had a flavor score that dropped to 74 points, even lower than Comparative Example 6, which only lacked 2-acetylpyrrole. Comparative Examples 8 and 9, which combined the two-stage Maillard reaction into a one-stage reaction at 105°C or 120°C, respectively, had flavor scores that plummeted to 72 and 71 points. A single low temperature was insufficient to generate roasting aroma, while a single high temperature would sacrifice the caramel and honey aroma base. Comparative Example 10 used fresh potato cubes that had not undergone pre-cooking and cross-linking treatment. The centrifugal water retention decreased to 81.9%, the ΔE* value increased to 4.5, and the flavor score dropped to 80 points, with all indicators showing significant deterioration, demonstrating the necessity of segmented pre-cooking and moderate cross-linking pretreatment. Comparative Example 11 replaced the compound color-protecting agent with ascorbic acid alone, resulting in a ΔE* value increase to 5.8, indicating a severe deterioration in color protection. Comparative Example 12 removed hydroxypropyl distarch phosphate and increased cross-linked starch to 5%, causing a sharp drop in height retention to 85.1% and water retention to 76.6%, demonstrating the irreplaceable role of hydroxypropyl distarch phosphate in constructing three-dimensional networks and water retention. Comparative Example 13 removed sodium octenyl succinate starch and increased gellan gum to 0.68%, resulting in a drop in height retention to 87.6% and water retention to 79.8%, demonstrating the crucial role of the amphiphilic interfacial wetting effect of sodium octenyl succinate starch in structural integrity. Comparative Example 14 eliminated sodium trimetaphosphate cross-linking but retained pre-cooking. The decrease in various indicators was less than that in Comparative Example 10, but the ΔE* value still increased to 3.8, proving that moderate cross-linking plays an important role in further improving potato kernel quality.

[0067] The above description is merely a preferred embodiment of the present invention and is not intended to 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 baking-resistant sweet potato sorbet, comprising a matrix and pretreated sweet potato granules, characterized in that, The matrix contains: Sweet potato flavored encapsulated powder is prepared by encapsulating the reaction products of sweet potatoes after enzymatic hydrolysis and a two-stage Maillard reaction. The roasted aroma-enhancing microcapsules are made by encapsulating sweet potato enzymatic hydrolysate with palm stearin and ethyl cellulose as wall materials, and are triggered to rupture and release the sweet potato enzymatic hydrolysate at 55-60℃; the sweet potato enzymatic hydrolysate is prepared by adding xylose, proline and cysteine ​​to sweet potato puree after enzymatic hydrolysis. The preparation of the sweet potato flavor encapsulation powder includes the following steps: enzymatically hydrolyzing sweet potato puree, adding proline and thiamine, mixing evenly, and then carrying out the first stage Maillard reaction; then adding 2-acetylpyrrole, mixing evenly, and carrying out the second stage Maillard reaction; using β-cyclodextrin and maltodextrin as wall materials, spray drying and encapsulation are performed.

2. The baking-resistant sweet potato costa as described in claim 1, characterized in that, The first stage of the Maillard reaction was carried out at 100-110°C for 20-40 minutes; the second stage of the Maillard reaction was carried out at 115-125°C for 5-10 minutes.

3. The baking-resistant sweet potato costa as described in claim 1, characterized in that, The preparation of the roasted aroma-enhancing microcapsules includes the following steps: after enzymatic hydrolysis of sweet potato puree, xylose, proline and cysteine ​​are added and mixed evenly to obtain aroma-enhancing sweet potato hydrolysate. Palm oil stearin and ethyl cellulose are used as composite wall materials, and the aroma-enhancing sweet potato hydrolysate is encapsulated by low-temperature spray condensation technology.

4. The baking-resistant sweet potato costa according to claim 1 or 3, characterized in that, The enzymatic hydrolysis process involves adding α-amylase and cellulase to sweet potato puree, and hydrolyzing for 30-50 minutes at pH 5.8-6.2 and 55-60℃ until the reducing sugar content reaches 9%-11%. Subsequently, enzyme inactivation treatment is performed to obtain the enzymatic hydrolysate.

5. The baking-resistant sweet potato costa as described in claim 1, characterized in that, The matrix also includes: hydroxypropyl distarch phosphate, cross-linked starch, xanthan gum, guar gum, whey protein concentrate, sodium octenyl succinate starch, gellan gum, compound color protectant, and compound natural sweetener.

6. The baking-resistant sweet potato costa as described in claim 1, characterized in that, The pretreated sweet potato granules are granules that have undergone pre-cooking and cross-linking treatment. The preparation process includes: dicing fresh sweet potatoes, pre-cooking them in steam at 80-90℃ for 2-8 minutes, cooling them, soaking them in a sodium tripolyphosphate solution with a mass concentration of 0.15%-0.2%, and then drying them until the moisture content is 55-65%.

7. A method for preparing the baking-resistant sweet potato costa as described in any one of claims 1-6, characterized in that, Includes the following steps: (1) Hydroxypropyl distarch phosphate, cross-linked starch, xanthan gum, guar gum, whey protein concentrate, sodium octenyl succinate starch, gellan gum, compound color protectant, compound natural sweetener, water, and vegetable oil are mixed and gelatinized and emulsified under heating and stirring conditions to obtain the base material. (2) After cooling the base material obtained in step (1), add sweet potato flavoring encapsulation powder and roasted aroma microcapsules and mix evenly to obtain the matrix; (3) Mix the pretreated sweet potato granules with the matrix obtained in step (2) evenly, and fill them to obtain the product.

8. The method for preparing bake-resistant sweet potato costa according to claim 7, characterized in that, The gelatinization temperature in step (2) is 80-90 degrees Celsius, and the gelatinization time is 15-25 minutes.

9. The method for preparing bake-resistant sweet potato costadan according to claim 7, characterized in that, The cooling in step (3) is to cool down to 10-40℃.

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