Development Of Potato Multi-Grain Composite Powder For Middle-Aged And Elderly People

To meet the nutrituonal health needs of middle-aged and elderly people,the formula and process of potato multi-grain composite powder were explored and its characteristics were studied.Firstly,the formula of the potato-multigrain compound flour was studied,and the low GI materials including soybean,mung bean and millet were selected on the basis of traditional Chinese medicine nutrition and modern nutrition.The addition quantity range of each material was determined,and the best formula was explored and optimized by mixing design experiment.The processing technology of the composite powder was studied further,and the effects of different drying methods and different auxiliary treatments on composite powder were compared.In addition,the potato blanching and color protection technology were explored during the experiment to determine the optimal processing conditions.At last,GLU value,brewing properties and in vitro digestion of the composite powder were analyzed.The test results are as follows:(1)According to the "Chinese food composition table",combining the nutriology of traditional Chinese medicine,modern nutriology and the content of each nutrient,potato and japonica were selected as the main raw materials,and soybean,millet and mung bean were added as auxiliary materials.Single factor experiment was used to determine the add scope of potatoes,soybeans,mung beans,and millet in composite powder.Mixing test was carried out according to the single factor experiment.The addition amount of optimization result was japonica rice 48%,potato 25%,soybean 4%,millet 9%,mung bean 14%,when the viscosity ratio of 1.50.The composite powder was light yellow solid with delicate taste,unique flavor,no particles with sensory score of 90.28.(2)Through the hot bleaching and color protection of potato chips,auxiliary treatment and drying technology of potato multi-grain composite powder,the best technology of potato multi-grain composite powder for middle-aged and old people was explored.According to instant characteristics of potato multi-grain composite powder and the effect of viscosity ratio,the ultrasonic frequency was 70 Hz,for 80 min,under20? to 15 h/2 h for a freezing and thawing cycle,and freeze-thaw five times.The viscosity ratio was 1.5.Electron microscopy(SEM)The result of SEM showed that morphology and structure of composite powder were destroyed greatly.Air blast drying was used as the drying processto get the yield,moisture content and viscosity ratio as 94.27%,7.28%and 1.51 respectively.Scanning electron microscope results showed that the.Air blast drying was used as the drying process,the yield,moisture content and viscosity ratio were 94.27%,7.28%and 1.51,respectively.Scanning electron microscope results showed the particle size was small.(3)To the potato multi-grain composite powder with optimal formula and the best technology of for the middle-aged and elderly people,the characteristics of digestion,heat and conditioning,gelatinization and aging were investigated.According to the in vitro digestibility of starch,the kinetic equation of in vitro digestion of starch was established,and the GI value of potato multi-grain composite powder was calculated based on the kinetic equation.Comparied with marketed composite powder,the in vitro digestibility of starch was 82.48%,which was slightly lower than that of marketed composite powder,but it could meet the needs of middle-aged and elderly people.The GI after meal was 53.49,which was a kind of low GI food.When the ratio of composite powder to water was 1:10 at 100?,the viscosity ratio was the best,and also was the punching property.