CN102018011B - Gluten protein substitute and application thereof - Google Patents
Gluten protein substitute and application thereof Download PDFInfo
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- CN102018011B CN102018011B CN2010105229625A CN201010522962A CN102018011B CN 102018011 B CN102018011 B CN 102018011B CN 2010105229625 A CN2010105229625 A CN 2010105229625A CN 201010522962 A CN201010522962 A CN 201010522962A CN 102018011 B CN102018011 B CN 102018011B
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Abstract
The invention relates to the field of foods, in particular to a gluten protein substitute. The gluten protein substitute comprises the following components in parts by weight: 2 to 6 parts of guar gum and 2 to 8 parts of pectin. The invention also relates to application of the gluten protein substitute in non-gluten wheaten foods, which comprises the following steps of: mixing non-gluten flour, the gluten protein substitute and yeast uniformly, adding water to the mixture and then stirring until the mixture is not sticky, to obtain a non-gluten paste; fermenting the non-gluten paste for 40 to130min, preparing a dough, then fermenting finally, and cooking non-gluten wheaten foods by traditional methods. The gluten protein substitute ensures sensory quality, reserves moisture, and ensures that net structures are formed in the non-gluten wheaten foods to simulate quality characteristics of traditional gluten wheaten foods. The gluten protein substitute is applicable for various kinds of cereal.
Description
Technical field
The present invention relates to field of food, particularly mucedin substitute and utilization thereof.
Background technology
Seitan is the mixture that is present in a series of single protein (such as prolamin and glutelin) in the cereal such as each grow wheat (comprising the Hybrids such as durum wheat, coarse grain wheat, spelt, rye and Ka Mu wheat), naked barley, oat, barley, and the tradition wheaten food (such as steamed bun, bread) of swelling has good fermenting property and the glutinous quality that plays because being rich in seitan.Yet the mucedin in the seitan can cause the irritated crowd's of a class immune response, and it is chylous diarrhea (celiac disease, CD) that the absorption of nutrient is produced serious hindrance.Have the serology scan-data to show, CD is 1:266 in pandemic average proportions, and the ratio that Europe and U.S. CD affect the crowd is respectively 1/200 and 1/250.Also do not develop up to now the medicine that can cure CD, unique way keeps non-gluten meal (gliadin content＜10mg/kg) exactly.The non-seitan flour of simple use forms the quality that the elasticity porous network affects the wheaten food of swelling because not being combined with water, such as steamed bun, bread etc., thereby but affects consumer's acceptance.In order to satisfy the ever-increasing demand of non-seitan food, but under the prerequisite that does not affect swell food made from wheat matter structure and consumer's acceptance, exploitation seitan substitute become widen non-seitan produce market must go arrange.
Nowadays, research is both at home and abroad attempted adding in the starch base of separate sources without gliadin such as milk, peas protein, hydrophilic colloid and compound thereof, natural gum and other novel additives various, with imitation seitan viscoelasticity, keep suitable matter structure, mouthfeel, acceptability and shelf life.Foreign study mainly is devoted to seek the substitute of mucedin, makes bread have crust and the crumbs of good matter structure, solves without bran bread in fermentation and bake the quality problem of middle appearance.Comprehensive domestic research also is in blank for the research of gluten-free type protein food product, only has a small amount of correlative study only to rest on various nutrition and strengthen composition and adds in the flour batching, to obtain to have the steamed bun products of health care.
Summary of the invention
In view of this, one of purpose of the present invention is to provide a kind of mucedin substitute, and this mucedin substitute can well be wrapped up moisture, thereby guarantees that non-seitan wheaten food inside forms network structure and simulates traditional seitan wheaten food quality characteristic.
For achieving the above object, technical scheme of the present invention is:
The mucedin substitute, described mucedin substitute is composed of the following components by weight:
2～6 parts of guar gums; 2～8 parts of pectin.
Further, described mucedin substitute is composed of the following components by weight:
6 parts of guar gums; 4 parts of pectin.
Two of purpose of the present invention is to provide the utilization of mucedin substitute in non-seitan wheaten food, this utilization can guarantee in that to lack non-seitan wheaten food epidermis color and luster, face shaping, internal structure, the malleable prepared under the prerequisite of mucedin similar to traditional seitan wheaten food, and its chew do not stick to one's teeth, free from extraneous odour.
For achieving the above object, technical scheme of the present invention is:
The utilization of described mucedin substitute in the non-seitan wheaten food of preparation.
Further, described non-seitan wheaten food is steamed bun, steamed stuffed bun, steamed twisted roll, traditional steamed sponge cake, bread, cake, cookies, biscuit.
Three of purpose of the present invention is to provide uses described mucedin substitute to prepare method in the non-seitan wheaten food, and the method is simple to operate, is applicable to large-scale production.
For achieving the above object, technical scheme of the present invention is:
The method of mucedin substitute in the non-seitan wheaten food of preparation, described utilization specifically may further comprise the steps:
A and face: non-seitan flour, mucedin substitute and yeast are mixed Hou Jiashui be stirred to the tack-free non-seitan dough that gets;
B, ferment and proof: with described non-seitan dough fermentation 40～130 minutes, and the face embryo after proofing;
The preparation of c, non-seitan wheaten food: step b gained face embryo is cooked into non-seitan wheaten food according to a conventional method.
Further, the addition of non-seitan flour, mucedin substitute, yeast and water is counted 150:3～10:1～3:110～140 by weight described in the step a;
Further, non-seitan flour described in the step a is corn flour, sorghum flour, highland barley flour, coarse rice powder, buckwheat, olecranon bean powder, corn flour, dehydrated potato powder, red bean powder, rice meal, soy meal and any one or more mixing of tapioca starch;
Further, with described non-seitan dough fermentation 60 minutes, proof after making the face base among the step b;
Further, among the step c conventional method comprise steaming, cure, fry, bake, in the extrusion any or mix several uses;
Further, non-seitan wheaten food is steamed bun, steamed stuffed bun, steamed twisted roll, steamed sponge cake, bread, cake, cookies, biscuit among the step c.
Beneficial effect of the present invention is: described mucedin substitute can well be wrapped up moisture under the prerequisite that guarantees organoleptic quality, thereby guarantees that non-seitan wheaten food inside forms network structure and simulates traditional seitan wheaten food quality characteristic; It is similar to traditional seitan wheaten food that the utilization of mucedin substitute in non-seitan wheaten food can guarantee to lack non-seitan wheaten food epidermis color and luster, face shaping, internal structure, the malleable prepared under the prerequisite of mucedin, and its chew do not stick to one's teeth, free from extraneous odour; The technique of using described mucedin substitute to make non-seitan wheaten food is simple, with low cost, for the safe diet of celiac patients provides guarantee; Described mucedin substitute can apply in the various non-seitan wheaten food.
Description of drawings
In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention is described in further detail below in conjunction with accompanying drawing, wherein:
Fig. 1 is the flow chart of non-seitan cooked wheaten food making.
Fig. 2 be different glue to the impact analysis figure of non-seitan steamed bun organoleptic quality, A is xanthans; B is guar gum; C is xanthans and guar gum; D is xanthans and pectin; E is guar gum and pectin; Wherein ordinate is the organoleptic quality score value.
Fig. 3 is the non-seitan steamed bun of different glue gained sectional drawing, and a. is guar gum and pectin; B is xanthans and pectin; C is xanthans; D is guar gum and xanthans; E is guar gum.
Fig. 4 is that gluten substitute consumption is to the impact analysis figure of non-seitan steamed bread quality; Wherein ordinate is the organoleptic quality score value.
Fig. 5 is that the consumption of yeast is to the impact analysis figure of non-seitan steamed bread quality; Wherein ordinate is the organoleptic quality score value.
Fig. 6 is that fermentation time is to the impact analysis figure of non-seitan steamed bread quality; Wherein ordinate is the organoleptic quality score value.
Fig. 7 is that the addition of water is to the impact analysis figure of non-seitan steamed bread quality; Wherein ordinate is the organoleptic quality score value.
Fig. 8 is that non-seitan steamed bun and wheat are that the seitan steamed bun texture characteristic that contains of raw material is analyzed comparison diagram.
Fig. 9 be non-seitan steamed bun and wheat be raw material contain seitan steamed bun biopsy tissues comparison diagram, wherein a is experimental group, b is control group.
The difference of alphabet size all represents same letter in description of drawings and the Figure of description.
The specific embodiment
In order to make the purpose, technical solutions and advantages of the present invention clearer, the below is described in detail the preferred embodiments of the present invention.Because steamed bun is one of the Typical Representative food in the wheaten food of swelling, mainly be to make the face base with the difference of other wheaten food of swelling such as bread, cake and proof after cooking method different.So present embodiment is take steamed bun as example, also can make the face base and proof after other cooking methods of simple substitute, prepare other non-seitan wheaten food.Can be that other are without seitan flour with the corn flour simple substitute also.
Common obtains from brown rice, buckwheat, chick-pea, corn, maize, potato, red bean, rice, Chinese sorghum and cassava without seitan flour.The flour material that is considered to " powdery " has buckwheat, chick-pea, potato and cassava.So-called " gravel " flour comes from brown rice, corn, maize, red bean and Chinese sorghum.Because cornstarch, potato starch and wheaten starch all are powderies, can give product good quality, and the edible glue such as xanthans are without hydrophilic colloid the most frequently used in the seitan baked product, help without the condensing of seitan flour, thereby produce certain of seitan are stretched the effect of drawing.In fact the consumption hydrophilic gel is equivalent to powder, it must liquid component be added into become dough before, mix use with combination flour without seitan.The guar gum that extracts from plant is also very useful, and its effect just is equivalent to a kind of thickener and leavening agent.These hydrophilic gel physical efficiencys produce cooperative effects and pin moisture and reduce and run off, and the mixing of colloid also can improve eucaryotic cell structure, increase the pliability of dough and improve dough in the stability of freezing with course of defrosting.Studies show that: these colloids are being 0.25-0.5% at the consumption without in the seitan chemistry fermented product such such as cookies and cake, are applied in that consumption will increase in the yeast-leavened bakery product.Pizza needs 0.6-0.75%, and the requirement of bread is 0.75-1.20%.Because the consumption of colloid mixture is very low, so can not affect the local flavor of final products.
The preparation of the non-seitan steamed bun of embodiment
One, experiment material and instrument
Corn flour; The Angel high activity dried yeast; Guar gum, pectin, xanthans are available from biological factory of green source, Baoji, Shaanxi province Industrial Co., Ltd; White granulated sugar, salt, dietary alkali, honey, lard are commercially available.
The stirring of B10 type three functions and HWS-26 type electric-heated thermostatic water bath machine are available from Jintan City's Fuhua Instr Ltd.; DHG-9140 type electric heating constant-temperature blowing drying box is available from the neat glad scientific instrument in Shanghai Co., Ltd; TA-XT2i/5 physical property measurement instrument; Electric furnace, oodle maker, dough mixing machine, balance.
Two, the preparation of non-seitan steamed bun
1, technological process
The technological process of non-seitan steamed bun as shown in Figure 1,
A and face: select corn fine powder to cross 160 mesh sieves.Sealing refrigeration is for subsequent use after the commercially available lard refining; With corn flour, guar gum, pectin, water, yeast and appropriate amount of auxiliary materials such as white granulated sugar, salt, dietary alkali, honey, lard fully mixes mixes with an amount of warm water (35-40 ℃), with 80r/min vertical mixer stir about 5min, guar gum and pectin must add before liquid component adds and forms dough.Stir rear the taking-up as for rolling sheet in the oodle maker, be rolled into bulk chopping board left-hand seat worker, be put in about 5min that rolls in the dough mixing machine, taking-up is manual and face is extremely tack-free;
B, ferment and proof: the face base that is divided into two weight equalizations is placed in 38 ℃ of thermostat water baths with the gauze parcel and ferments; Dough after the fermentation is put on the chopping board and kneads, be rubbed into strip, be cut into and rub conglobate green compact behind the jizi for making dumplings and be put in 38 ℃, the insulating box of relative humidity 85% and proof 30min;
C, the steamed bun base be put on the steamer double-edged fine-toothed comb large internal heat steam the rear timing of boiling of 30min(water) namely get non-seitan steamed bun.
The sensory evaluation standard is as follows:
1) specific volume: score value totally 20 minutes; Standards of grading are that 1.5ml/g is full marks, whenever lack 0.1 button 1 minute.
2) face shaping: score value totally 15 minutes; Standards of grading are that epidermis is smooth, and symmetry is stood upright: 12.1～15 minutes; Medium: 9.1～12 minutes, epidermis was coarse, and lump is arranged, and shape is asymmetric: 1～9 minute.
3) color and luster: score value totally 10 minutes; Standards of grading are yellow, light yellow, orange: 8.1～10 minutes; Medium: 6.1～8 minutes; Send out brown, dark yellow: 1～6 minute.
4) structure: score value totally 15 minutes; Standards of grading are that the vertical section pore is little evenly: 12.1～15 minutes; Medium: 9.1～12 minutes; Large and the skewness of pore: 1～9 minute.
5) malleable: score value totally 20 minutes; Standards of grading are good by restoration with hand, bite are arranged: 16.1～20; Medium: 12.1～16 minutes; Restoration, bite inequality: 1～12 minute.
6) glutinous tooth: score value totally 15 minutes; Standards of grading are: chew and tasty and refreshingly do not stick to one's teeth: 12.1～15 minutes; Medium: 9.1～12 minutes; Chew not tasty and refreshing, be clamminess: 1～9 minute.
7) smell: totally 5 parts of score values; Standards of grading are for having corn delicate fragrance, free from extraneous odour: 4.1～5 minutes; Medium: 3.1～4 minutes; Peculiar smell is arranged: 1～3 minute.
2, the screening experiment of mucedin substitute
Method: steamed bun is made in good corn flour neutral plane respectively xanthans, guar gum, xanthans and guar gum, xanthans and pectin, guar gum and pectin to be added sieve, according to " 1, technological process " preparation steamed bun, determine the prescription of mucedin substitute.Set every kind of edible glue according to preliminary experiment and always be added to 5g, so do not test separately owing to pectin is acid.Comprehensive final products quality, in conjunction with corn steamed bun sensory evaluation standard, the gained results of sensory evaluation is seen Fig. 2.
The result: guar gum and pectin are mixed for the making of non-seitan steamed bun as can be seen from Figure 2, can obtain the highest sense organ comprehensive grading than other glue, and the steamed bun specific volume is maximum, smooth surface, viscoplasticity is stronger, chews sustained and tasty and refreshingly not stick to one's teeth, and has corn delicate fragrance.Can get by each sample vertical section comparison (see figure 3), the sample vertical section celluar tissue gas cell distribution inequality of selecting the independent adding of xanthans or mixing adding guar gum and xanthans to make, color becomes dark yellow or brown more; Subsiding in various degree then appears in the steamed bun that guar gum is made, and the celluar tissue internal loose is unordered; It is little that the combination of xanthans and pectin and guar gum and pectin are combined in the steamed bun tissue contrast difference, and the celluar tissue internal porosity is tiny evenly.
The ratio (2:8,8:2,4:6,6:4,5:5) of finding guar gum and pectin through overtesting is little on the impact of corn steamed bun specific volume.
3, the research of gluten substitute consumption
Method: select respectively the guar gum of four levels (g) and pectin mixed powder adding corn flour to make steamed bun, four horizontal consumptions are 3g, 5g, 7g, 10g.Comprehensive final products quality, the gained results of sensory evaluation is seen Fig. 4.
The result: the non-seitan steamed bun specific volume of above-mentioned four horizontal gluten substitute consumption preparations is larger, and ferment effect is good, and the section celluar tissue is even, and mouthfeel is moderate.
4, the research of yeast consumption
Method: select respectively the amount of yeast adding fermentation of corn starch of four levels (g) to make steamed bun, four horizontal additions are 1.0g, 1.5g, 2.0g, 3.0g.Comprehensive final products quality, the gained results of sensory evaluation is seen Fig. 5.
The result: but the non-seitan steamed bun specific volume for preparing from the consumption that Fig. 5 intuitive analysis above-mentioned four horizontal yeast add is larger, ferment effect is good, and the section celluar tissue is even, and the mouthfeel soda acid is moderate.
5
,The research of fermentation time
Method: select respectively that four fermentation times are parallel measures to weigh fermentation time to the impact of the non-seitan steamed bread quality of preparation, four horizontal fermentation times are 40min, 60min, 90min, 130min.Comprehensive final products quality, the gained results of sensory evaluation is seen Fig. 6.
The result: but from the organoleptic quality of the non-seitan steamed bun of the horizontal fermentation times preparation of Fig. 6 intuitive analysis four, this non-seitan steamed bun specific volume is larger, ferment effect is good, and the section celluar tissue is even.
6,The research of the addition of water
Method: select respectively water addition 110g, 120g, 130g, the 140g adding mixed flour of four levels to make steamed bun, all the other technological parameters are the data of upper part optimization.Comprehensive final products quality, the gained results of sensory evaluation is seen Fig. 7.
The result: but from the non-seitan steamed bun of the horizontal water additions preparation of Fig. 7 intuitive analysis above-mentioned four can with cooperates the steamed bun organoleptic quality that obtains the best without the bran powder.Dough is done rare moderate, and the product specific volume is larger, and ferment effect is good, and the section celluar tissue is even.
7, the quality of non-seitan steamed bun and seitan steamed bun relatively
7.1, organoleptic properties's comparison
Get corn flour 150g, guar gum 3.6g, the weight ratio of described mucedin substitute 2.4g(guar gum and pectin is 6:4), water 120g, yeast 2g makes non-seitan steamed bun (test group), compares with the seitan steamed bun (control group) of making of wheat, and results of sensory evaluation sees Table 1, the wheat steamed bun of wherein organizing in contrast is except not adding mucedin substitute, the same test group of other each technological parameter.
The results of sensory evaluation of table 1 non-seitan corn steamed bun and traditional wheat steamed bun
As seen from Table 1, the specific volume of experimental group is compared with control group to some extent and is descended, but difference is not remarkable; The epidermis color and luster all meets standardized product; The sensory evaluation of face shaping, internal structure, malleable all has better accordance with traditional steamed bun, chew do not stick to one's teeth, free from extraneous odour.As seen this mucedin substitute can not affect the product sensory quality, on the basis that replaces traditional dough seitan, makes steamed bun have more nutritive value in conjunction with corn flour.
Select 10 sensory evaluation personnel according to standards of grading, with scoring method of inspection appraise non-seitan corn steamed bun and traditional wheat steamed bun, statistics sees Table 2.
Table 2 subjective appreciation t inspection statistics result
Analyze the t=3.24 can get this results of sensory evaluation by table 2, the free degree is 9, and t tables look-up to get
9(0.05)=2.262, but there is significant difference by 3.24＞2.262 De Benfei seitan corn steamed buns and control group wheat steamed bun in 5% level, thereby can be accepted by the consumer.
7.2, the comparison of texture characteristic
Test group and control group are carried out respectively the Physical Property Analysis of epidermis and interior tissue, and the texture characteristic comparison diagram of two kinds of steamed buns is seen Fig. 8, and the interior tissue sectional drawing is seen Fig. 9.
Can find out intuitively that from Fig. 8 non-seitan corn steamed bun interior tissue and control group difference on hardness, cohesion, adhesivity are not remarkable; Control group organization internal elasticity, chewiness and recovery are larger than test group, this may be that the gelling power that tool is stronger has more steamed bun and chews toughness because wheat flour generation dough (seitan) network structure is tight, and corn flour molecule particle is larger, and the structure that forms under the hydrophilic gel parcel is more loose.Complex chart 8 and Fig. 9, the texture characteristic difference of non-seitan corn steamed bun and traditional wheat steamed bun is little, add the quality that colloid can the appreciable impact steamed bun, and two groups of sample celluar tissue features are similar, and test group steamed bun and traditional wheat steamed bread quality indifference are described.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although by invention has been described with reference to the preferred embodiments of the present invention, but those of ordinary skill in the art is to be understood that, can make various changes to it in the form and details, and not depart from the spirit and scope of the present invention that appended claims limits.
Claims (10)
1. the mucedin substitute is characterized in that, described mucedin substitute is composed of the following components by weight:
2～6 parts of guar gums; 2～8 parts of pectin.
2. mucedin substitute according to claim 1 is characterized in that, described mucedin substitute is composed of the following components by weight:
6 parts of guar gums; 4 parts of pectin.
3. claim 1 or the 2 described mucedin substitutes utilization in the non-seitan wheaten food of preparation.
4. the utilization of mucedin substitute according to claim 3 in the non-seitan wheaten food of preparation, it is characterized in that: described non-seitan wheaten food is steamed bun, steamed stuffed bun, steamed twisted roll, steamed sponge cake, bread, cake, cookies, biscuit.
5. utilization claim 1 or 2 described mucedin substitutes prepare the method in the non-seitan wheaten food, it is characterized in that described method specifically may further comprise the steps:
A and face: non-seitan flour, mucedin substitute and yeast are mixed Hou Jiashui be stirred to the tack-free non-seitan dough that gets;
B, ferment and proof: with the non-seitan dough fermentation of step a gained 40～130 minutes, and after proofing the face base;
The preparation of c, non-seitan wheaten food: gained face embryo among the step b is cooked into non-seitan wheaten food according to a conventional method.
6. mucedin substitute according to claim 5 prepares the method in the non-seitan wheaten food, it is characterized in that: the addition of non-seitan flour, mucedin substitute, yeast and water is counted 150:3～10:1～3:110～140 by weight described in the step a.
7. mucedin substitute according to claim 5 prepares the method in the non-seitan wheaten food, it is characterized in that: non-seitan flour described in the step a is any one or more mixing in corn flour, sorghum flour, highland barley flour, coarse rice powder, buckwheat, olecranon bean powder, corn flour, dehydrated potato powder, red bean powder, rice meal and the tapioca starch.
8. mucedin substitute according to claim 5 prepares the method in the non-seitan wheaten food, it is characterized in that: with described non-seitan dough fermentation 60 minutes, proof after making the face base among the step b.
9. mucedin substitute according to claim 5 prepares the method in the non-seitan wheaten food, it is characterized in that: among the step c conventional method for steam, cure, fry, bake, in the extrusion any or mix several uses.
10. mucedin substitute according to claim 5 prepares the method in the non-seitan wheaten food, it is characterized in that: non-seitan wheaten food is steamed bun, steamed stuffed bun, steamed twisted roll, traditional steamed sponge cake, bread, cake, cookies, biscuit among the step c.
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| CN101564170A (en) * | 2009-04-14 | 2009-10-28 | 袁维理 | Complex nutrition dietary fiber food |
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