CN101341897A - Resistant starch sesame seed cake - Google Patents
Resistant starch sesame seed cake Download PDFInfo
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- CN101341897A CN101341897A CNA2008101385839A CN200810138583A CN101341897A CN 101341897 A CN101341897 A CN 101341897A CN A2008101385839 A CNA2008101385839 A CN A2008101385839A CN 200810138583 A CN200810138583 A CN 200810138583A CN 101341897 A CN101341897 A CN 101341897A
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Abstract
The invention relates to a resistant starch roast cake which belongs to the technical field of food and is characterized in that resistant starch is added in flour and the cake is made by raw materials in the following weight portions: 100 portions of flour, 25 portions to 30 portions of water, 2 portions of salt or 10 portions to 15 portions of sugar, 8 portions of soybean flour, 5 portions to 10 portions of coarse grain flour, 30 portions to 80 portions of sesame, 2 portions of honey and 8 portions of egg; the flour contains 10 weight portions to 90 weight portions of resistant starch. The resistant starch roast cake of the invention has balanced nutrition, diversified and unique flavor, does not increase blood sugar too quickly after being used, regulates the blood sugar level and is suitable to be eaten by diabetic patients, is health caring, good for health care and disease prevention of the human body, and preferable in taste, flavor and color compared with traditional roast cakes.
Description
Technical field
The invention belongs to food technology field, particularly a kind of resistant starch sesame seed cake and method for making thereof, described sesame seed cake refers in particular to the crisp-fried sesame seed cake of area, Zhou village, Zibo special product.
Background technology
The Zhou village sesame seed cake has another name called " crisp-fried sesame seed cake ", " big crisp sesame seed cake ", is the most representative special product in area, Zhou village, and " Zhou village sesame seed cake " this address is the general appellation of this particular foodstuff of people.The Zhou village sesame seed cake has " thin, fragrant, crisp, crisp " four characteristics.Burned sesame seed cake color and luster is yellowish, and shape is justified and approached, and the front sticks shelled sesame, and the back side is covered with crisp hole, the crisp burnt odor of tasting.From taste, be divided into sweet, salty two kinds, sweet cake is crisp fragrant and sweet, and salty cake is sharp and clear delicious, has his own strong points.
The sesame seed cake method for making of prior art is:
Composition of raw materials (saline taste): 100 kilograms in flour, 30 kilograms of sesames, 3 kilograms of salt go out about 130 kilograms of finished product;
Composition of raw materials (sweet taste): 100 kilograms in flour, 25 kilograms of sugar, 30 kilograms of sesames go out 150 kilograms of finished products;
Preparation method: generally pass through following steps: batching, extension moulding, fiber crops, paste cake, operations such as baking, wherein batching, moulding and baking then are critical processes.
By retrieval, find no the document record of in sesame seed cake is made, adding resistant starch.
" resistant starch is to the influence of the sensory evaluation transitivity of steamed bun " (2007 the 6th phases of Xu Liping " Food Science ") discloses the influence of resistant starch to the sensory evaluation transitivity of steamed bun, and the disclosed content of the document is quoted at this as prior art.
Resistant starch is new ideas of rising in recent years, and the World Food Programme in 1992 is defined as it " non-absorbent starch and catabolite thereof in the healthy person small intestine " according to expert advice.In recent years research proves tentatively that glucose can not be digested and assimilated and provide to resistant starch by small intestine, and it can be produced SCFA and gas by the physiological bacterial fermentation in colon, stimulate the profitable strain growth.Because of its physiological function with aspects such as regulating blood sugar, reduction blood fat, the incidence that reduces colon cancer and control body weight, resistant starch has become the focus of countries in the world food nutrition and health care research at present.When making an addition to the low moisture product, do not influence its mouthfeel, do not change the food local flavor yet, can be used as food additive low in calories.Japan joins resistant starch in the food such as biscuit, bread.The characteristic of resistant starch is similar substantially to dietary fiber, add in the food after, it can not influence the sense organ and the matter structure of food as dietary fiber.At first, its color is a white, adds not make food present tedious color in the food to; Secondly, wear into tiny particle easily and add in the food, can not produce grains of sand sense; The 3rd, gelatinization point is higher, almost can add in any thermally processed foods and does not influence its anti-digestive function.
" present Research of resistant starch and prospect " (Liu Shuli, Wang Chunyan, Wang Hua, Shen Yanli, Han Yan " agricultural production food science and technology " the 1st phase in 2007) discloses the properties and classification of resistant starch, and the disclosed content of the document is quoted at this as prior art.
By retrieval, also do not find the document record that resistant starch is used in sesame seed cake.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of resistant starch sesame seed cake and preparation method thereof is provided, balanced in nutrition, the multiple tastes of resistant starch sesame seed cake that the present invention makes has certain function of health care.
The following technical scheme of the concrete employing of the present invention, that is:
A kind of resistant starch sesame seed cake is characterized in that, contains resistant starch, is made by the raw material of following weight portion: 100 parts in flour, 25～30 parts in water, 2 parts of salt, 8 parts of soy meals, 5～10 parts of coarse grain powders, 30～80 parts of sesames, 2 parts of honey, 8 parts in egg; The resistant starch that contains the 10-90 weight portion in the described flour.
Described resistant starch is a kind of in physically trapping starch, resistant starch particle, aging starch, the converted starch.
According to up-to-date nutrition classification, starch can be divided into quick digestible starch (RDS), slowly digestible starch (SDS) and have the resistant starch (Rs) of anti-digestibility.Resistant starch (RS) does not still have at present precise classification chemically, because the source of the ratio of the qualitative and enzyme of resistant starch and starch, enzyme, hydrolysising condition etc. are relevant, so also need a kind of standard of optimization.At present, most scholars are different according to starch source and resistance to enzymolysis, and resistant starch is divided into four classes: RS1, RS2, RS3, RS4.
RS1 refers to owing to machining makes the effect of starch granules generation physical shielding, is locked in to make it can not be the part that amylase acted on the plant cell wall.Be common in the food such as the cereal of slightly milling, beans, be also referred to as physically trapping starch.
RS2 is meant the resistant starch particle.Be the starch that certain particle size is arranged, the potato class and the banana of making a living usually, physics and chemical analysis method think that RS2 has special conformation or crystalline texture fB type or c type x diffracting spectrum), to enzyme have the height resistance.RS1 and RS2 are through suitably still being digested and assimilated by amylase after the processing.
RS3 is an aging starch, is the starch polymer of retrogradation, and it mainly forms after cooling off with gelatinized starch.This class resistant starch is divided into RS3a and RS3b two parts, and wherein RSa is the amylopectin of retrogradation, and RS3b is the amylose of retrogradation.The resistance to enzymolysis of RS3b is the strongest, and RS3a can be degraded by amylase through heating again.RS3 be most important also be topmost resistant starch, more abroad to the research of this kind of starch.
RS4 is a converted starch.The molecule structure change that causes as genetic modification or chemical method, and some chemical functional groups' introducing and the resistance to enzymolysis that produces, as acetyl group, hydroxypropul starch, thermal denaturation starch and phosphorylated starch etc.
Described coarse grain powder is the one or any composition in mung bean flour, black soya bean powder, millet powder, buckwheat, naked oats flour, the dehydrated potato powder, also can adopt other coarse food grains that are fit to except that corn flour.
Sesame of the present invention is white sesameseed, Semen sesami nigrum or both mixtures.
When the present invention all adopted Semen sesami nigrum, sesame seed cake had the one side of sesame to be densely covered with Semen sesami nigrum, and the charm of Han dynasty " recklessly cake " is arranged, and the nutritive value of Semen sesami nigrum is higher than white sesameseed, had improved the quality of product.
The sesame seed cake of above-mentioned prescription is called the saline taste sesame seed cake.With prior art similarly, when the white sugar replacing whole salt that adopts 10～15 parts, just become the sweet taste sesame seed cake this moment.
The present invention also provides a kind of sesame seed cake of suitable diabetes patient, mainly is to adopt xylitol to substitute the white sugar that is added, and it is as follows specifically to fill a prescription:
Resistant starch 10-90 part, flour 10-90 part, 25～30 parts in water, 8 parts of soy meals, 5～10 parts of millet powder, 30～80 parts of sesames, 2 parts of honey, 2 parts of xylitols, 8 parts in egg.
Described resistant starch sesame seed cake is characterized in that method for making comprises the steps:
1) batching;
2) and face;
3) rub jizi for making dumplings: each jizi for making dumplings weight is 12～15g;
4) extension moulding;
5) fiber crops;
6) go up the stove baking: described baking is to toast 10～15 seconds/down at 180～230 ℃;
7) packing of coming out of the stove.
Beneficial effect of the present invention is: resistant starch is digested and assimilated slowly, it is too fast that blood sugar is raise, can regulate blood sugar level, therefore become a kind of functional starch, resistant starch prevents intestines problem, reduces blood sugar, blood fat, reduces body weight and promotes the effect that mineral matter absorbs, help body-care, diseases prevention, and the more traditional dietary fiber of resistant starch is even better on food mouthfeel, local flavor, color and luster and processing characteristics.
Resistant starch has unique function in sesame seed cake and other bakery product, except that the content that can improve resistant starch in the product, also may improve its processing technology and quality of item.By the control processing conditions, as humidity, pH, temperature, heat time heating time, cold cycling etc., improve processing technology, improve RS content, some are that the country of staple food is meaningful especially with rice, corn to Southeast Asia, Africa etc. for this.
The specific embodiment
Embodiment 1:
1) prescription: flour 100Kg (wherein resistant starch 10-30Kg), water 25～30Kg, salt 2Kg, soy meal 8Kg, coarse grain powder 5～10Kg, white sesameseed 30～80Kg, honey 2Kg, egg 8Kg.
2) method for making: resistant starch, flour, soy meal, coarse grain powder, salt are evenly mixed, add honey, egg, water and face, then jizi for making dumplings is cut apart, rubbed to whole dough, each jizi for making dumplings weight is 12～15g; With each jizi for making dumplings extension moulding, its one side evenly is stained with the sesame that fries, not the one sides of fiber crops be attached on the sesame seed cake oven and toast, described baking is 180～230 ℃ of bakings 10～15 seconds/down; The sesame seed cake of baking is come out of the stove to pack and is got final product.
Also can substitute salt in this prescription, so just can obtain the sweet taste resistant starch sesame seed cake with the white sugar of 10～15Kg.
Embodiment 2:
1) prescription: flour 100Kg (wherein resistant starch 30-50Kg), water 25～30Kg, salt 2Kg, soy meal 8Kg, coarse grain powder 5～10Kg, white sesameseed 30～80Kg, honey 2Kg, egg 8Kg.
2) method for making: resistant starch, flour, soy meal, coarse grain powder, salt are evenly mixed, add honey, egg, water and face, then jizi for making dumplings is cut apart, rubbed to whole dough, each jizi for making dumplings weight is 12～15g; With each jizi for making dumplings extension moulding, its one side evenly is stained with the sesame that fries, not the one sides of fiber crops be attached on the sesame seed cake oven and toast, described baking is 180～230 ℃ of bakings 10～15 seconds/down; The sesame seed cake of baking is come out of the stove to pack and is got final product.
Embodiment 3:
1) prescription: flour 100Kg (wherein resistant starch 50-70Kg), water 25～30Kg, salt 2Kg, soy meal 8Kg, coarse grain powder 5～10Kg, white sesameseed 30～80Kg, honey 2Kg, egg 8Kg.
2) method for making: resistant starch, flour, soy meal, coarse grain powder, salt are evenly mixed, add honey, egg, water and face, then jizi for making dumplings is cut apart, rubbed to whole dough, each jizi for making dumplings weight is 12～15g; With each jizi for making dumplings extension moulding, its one side evenly is stained with the sesame that fries, not the one sides of fiber crops be attached on the sesame seed cake oven and toast, described baking is 180～230 ℃ of bakings 10～15 seconds/down; The sesame seed cake of baking is come out of the stove to pack and is got final product.
Embodiment 4:
1) prescription: flour 100Kg (wherein resistant starch 70-90Kg), water 25～30Kg, salt 2Kg, soy meal 8Kg, coarse grain powder 5～10Kg, white sesameseed 30～80Kg, honey 2Kg, egg 8Kg.
2) method for making: resistant starch, flour, soy meal, coarse grain powder, salt are evenly mixed, add honey, egg, water and face, then jizi for making dumplings is cut apart, rubbed to whole dough, each jizi for making dumplings weight is 12～15g; With each jizi for making dumplings extension moulding, its one side evenly is stained with the sesame that fries, not the one sides of fiber crops be attached on the sesame seed cake oven and toast, described baking is 180～230 ℃ of bakings 10～15 seconds/down; The sesame seed cake of baking is come out of the stove to pack and is got final product.
Embodiment 5: be suitable for the sesame seed cake that the diabetes patient eats
With the complete instead of table salt of 2Kg xylitol, all the other and embodiment 1-4 are similar.
Embodiment 6: the Hu cake
Substitute white sesameseed fully with Semen sesami nigrum 30～80Kg, all the other and embodiment 1-4 are similar.
Claims (7)
1. a resistant starch sesame seed cake is characterized in that, contains resistant starch, is made by the raw material of following weight portion: 100 parts in flour, 25～30 parts in water, 2 parts of salt, 8 parts of soy meals, 5～10 parts of coarse grain powders, 30～80 parts of sesames, 2 parts of honey, 8 parts in egg; The resistant starch that contains the 10-90 weight portion in the described flour.
2. resistant starch sesame seed cake according to claim 1 is characterized in that, described resistant starch is a kind of in physically trapping starch, resistant starch particle, aging starch, the converted starch.
3. resistant starch sesame seed cake according to claim 1 is characterized in that, described coarse grain powder is the one or any composition in mung bean flour, black soya bean powder, millet powder, buckwheat, naked oats flour, the dehydrated potato powder.
4. resistant starch sesame seed cake according to claim 3 is characterized in that, is made by the raw material of following weight portion: 100 parts in flour, 25～30 parts in water, 8 parts of soy meals, 5～10 parts of millet powder, 30～80 parts of sesames, 2 parts of honey, 2 parts of xylitols, 8 parts in egg.
5. according to each described resistant starch sesame seed cake in the claim 1 to 4, it is characterized in that described sesame is white sesameseed, Semen sesami nigrum or both mixtures.
6. resistant starch sesame seed cake according to claim 1 is characterized in that, with 10～15 parts white sugar replacing whole salt.
7. resistant starch sesame seed cake according to claim 1 is characterized in that method for making comprises the steps:
1) batching;
2) and face;
3) rub jizi for making dumplings: each jizi for making dumplings weight is 12～15g;
4) extension moulding;
5) fiber crops;
6) go up the stove baking: described baking is to toast 10～15 seconds/down at 180～230 ℃;
7) packing of coming out of the stove.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101385839A CN101341897B (en) | 2008-07-25 | 2008-07-25 | Resistant starch sesame seed cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101385839A CN101341897B (en) | 2008-07-25 | 2008-07-25 | Resistant starch sesame seed cake |
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| CN101341897A true CN101341897A (en) | 2009-01-14 |
| CN101341897B CN101341897B (en) | 2010-12-08 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876164A (en) * | 2014-03-05 | 2014-06-25 | 上海市第六人民医院 | Meal replacing food containing resistant starch and production method of meal replacing food |
| CN104365810A (en) * | 2014-12-17 | 2015-02-25 | 福建闽江源绿田实业投资发展有限公司 | High-resistance starch lotus seed biscuit and processing method thereof |
| CN104770683A (en) * | 2015-01-06 | 2015-07-15 | 济南大学 | Banana and pea starch food and production method thereof |
| CN107568295A (en) * | 2016-06-28 | 2018-01-12 | 淄博清大粉体材料工程有限公司 | Add dry fruit（Containing pulp, fruit stone, pericarp）Superfine powder eutrophy sesame seed cake |
| CN115644211A (en) * | 2021-07-08 | 2023-01-31 | 韩如廷 | Sugar-free pure natural high-quality double-protein staple food cookie |
-
2008
- 2008-07-25 CN CN2008101385839A patent/CN101341897B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876164A (en) * | 2014-03-05 | 2014-06-25 | 上海市第六人民医院 | Meal replacing food containing resistant starch and production method of meal replacing food |
| CN103876164B (en) * | 2014-03-05 | 2016-07-20 | 上海市第六人民医院 | A kind of meal replacing food containing resistant starch and manufacture method |
| CN104365810A (en) * | 2014-12-17 | 2015-02-25 | 福建闽江源绿田实业投资发展有限公司 | High-resistance starch lotus seed biscuit and processing method thereof |
| CN104770683A (en) * | 2015-01-06 | 2015-07-15 | 济南大学 | Banana and pea starch food and production method thereof |
| CN104770683B (en) * | 2015-01-06 | 2018-06-08 | 济南大学 | A kind of banana pea starch food and preparation method thereof |
| CN107568295A (en) * | 2016-06-28 | 2018-01-12 | 淄博清大粉体材料工程有限公司 | Add dry fruit（Containing pulp, fruit stone, pericarp）Superfine powder eutrophy sesame seed cake |
| CN115644211A (en) * | 2021-07-08 | 2023-01-31 | 韩如廷 | Sugar-free pure natural high-quality double-protein staple food cookie |
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| Publication number | Publication date |
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| CN101341897B (en) | 2010-12-08 |
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