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Preparation method of maca malt instant powder

A technology of instant powder and malt powder, applied in the field of food processing, can solve the problems of ineffective utilization of maca starch β-glucan, high cost of investment equipment, easy damage to the structure, etc. good water solubility

Inactive Publication Date: 2015-06-17
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] This document adopts ultrasonic wave to extract soluble solid matter, and investment equipment cost is high, and in the process of ultrasonic-assisted extraction, the health-care effect component in maca, as macaene, macamide, glucosinolate and flavonoid structure are easy to be destroyed, especially Maca starch, protein and beta-glucans are not utilized efficiently

Method used

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  • Preparation method of maca malt instant powder

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Experimental program
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Effect test

Embodiment 1

[0022] Maca flakes and beer malt are crushed through 60-80 mesh sieves respectively, and 80% of maca powder and 20% of beer malt powder are put into the reaction tank according to the mass percentage; water, control the temperature of the reaction tank at 60°C, carry out the biocatalytic reaction for 3 hours, and cool to room temperature after the reaction; ℃, and the air outlet temperature is 85 ℃, and the maca malt instant powder is obtained after spray drying. The yield of the obtained soluble solids was 54.5%.

Embodiment 2

[0024] Maca tablets and beer malt were crushed through 60-80 mesh sieves respectively, and 70% of maca powder and 30% of beer malt powder were put into the reaction tank according to the mass percentage; Water, control the temperature of the reaction tank at 70°C, carry out the biocatalytic reaction for 1 hour, cool to room temperature after the reaction; ℃, under the condition of outlet air temperature of 90 ℃, maca malt instant powder was obtained after spray drying. The yield of the obtained soluble solids is 55.1%

Embodiment 3

[0026] Maca flakes and beer malt are crushed through 60-80 mesh sieves respectively, and 60% of maca powder and 40% of beer malt powder are put into the reaction tank according to the mass percentage; Water, control the temperature of the reaction tank at 80°C, carry out the biocatalytic reaction for 2 hours, cool to room temperature after the reaction; ℃, and the air outlet temperature is 80 ℃, and the maca malt instant powder is obtained after spray drying. The yield of the obtained soluble solids was 55.6%.

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Abstract

The invention discloses a preparation method of maca malt instant powder. The preparation method is characterized by being prepared by the following steps: mixing 50-80wt% of maca powder and 20-50wt% of malt powder; then adding purified water in a certain weight ratio into the mixed raw material, and controlling the temperature at 60-80 DEG C for bio-catalytic hydrolysis reaction; and after cooling to room temperature, separating to remove residues, concentrating a supernate in vacuum and then spraying and drying to obtain the powder. The novelty of the powder disclosed by the invention is as follows: proteins, starch and beta-glucan in the raw material are hydrolyzed by virtue of activity of various biocatalysts in beer malts, so that the solubility and bioavailability of functional components of maca are improved. The maca malt instant powder prepared by the method disclosed by the invention preserves the original taste and aroma of maca and malts and is rich in health functional components of maca and nutritional components of malts and wide in application prospect.

Description

technical field [0001] The invention relates to a preparation method of maca malt instant powder, which belongs to the technical field of food processing. Background technique [0002] Maca (Lepidium meyenii Walp.) is the fresh or dried root tuber of the cruciferous (Crucigerae) genus Lepidium. It is native to the Andean Plateau at an altitude of 3000-4500 meters in Peru. Maca is rich in a variety of active ingredients, such as macamide, macaene, glucosinolates, alkaloids, sterols, flavonoids and polysaccharides. In addition, it also contains nutrients such as starch, protein, fat, vitamins and trace elements. [0003] Due to the high nutritional value and health function of maca, the development and utilization of maca resources has been valued by the agricultural departments of all countries in the world. my country has successfully introduced this plant in Xinjiang, Yunnan and other regions with a similar climate to the Andes high mountain region, and has now formed a la...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/185A23L1/29A23L19/10A23L7/20A23L33/00
Inventor 张黎明程慧杰王福深张丽彤宋宁丁娟娟陈前刘娜张恺骅
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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