CN104351689B - Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof - Google Patents
Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof Download PDFInfo
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- CN104351689B CN104351689B CN201410680213.3A CN201410680213A CN104351689B CN 104351689 B CN104351689 B CN 104351689B CN 201410680213 A CN201410680213 A CN 201410680213A CN 104351689 B CN104351689 B CN 104351689B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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Abstract
The invention provides gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and a preparation method thereof. The gluten-protein-free steamed sponge cakes are prepared from the following raw materials: sweet potato dreg starch, sweet potato coarse dietary fiber ultra-micro powder, sweet potato coarse dietary fiber nano powder, sweet potato modified starch, extruded and puffed sweet potato coarse dietary fiber powder, sweet potato coarse dietary fiber microwave treated powder, sweet potato starch, food gum, plant source polyphenol, protein, sugar, yeast, aspergillus oryzae and water and the like according to the weight ratio of the raw materials of (10-40) to (10-40) to (10-20) to (4-12) to (5-12) to (5-13) to (0.5-6) to (0.1-3) to (0.1-0.7) to (1-3) to (5-20) to (1-2) to (0.6-1.8) to (22-70). The gluten-protein-free steamed sponge cakes produced by the method have unique flavor of sweet potatoes, soft mouth feel, slightly yellow color and luster, and also have components including the protein, the dietary fibers, vitamin, mineral substances and the like; and the gluten-protein-free steamed sponge cakes have good nutritional and health effects.
Description
Technical field
The present invention relates to food processing field, specifically, relate to one and utilize the thick meals of Rhizoma Dioscoreae esculentae
Gluten-free type albumen steamed sponge cake that fiber makes and preparation method thereof.
Background technology
Steamed sponge cake, also known as fermentation loin chop, for cooking food, have alveolate texture, mouthfeel soft,
Having the flavour that fermentation produces, easily digested, non-fired it also avoid high temperature roasting
Roasting.But tradition steamed sponge cake is mostly with flour or rice flour as primary raw material, and Saccharum Sinensis Roxb. is main ingredient, through sending out
Ferment forms with steaming, although avoids high-temperature baking, does not the most use oils and fats, but nutrition is dull,
Taste is the most dull, and nutritional quality is relatively low.Along with health diet consumption idea is formed and each
Planting health food to come out, the direction that tradition steamed sponge cake also begins to nourishing healthy is developed.
Celiac disease is a kind of autoimmunity enteroptosis disease, and the prevalence in European countries is
0.3-2%.It can cause some nutritional labelings such as mineral, folic acid, fatsoluble vitamin
Malabsorption.Celiac disease is lifelong, permanent, for celiac patients, the most effectively
Method be for a long time take in gluten-free type albumen diet.Although gluten-free type albumen is to celiac disease symptom
Upper beneficial, but there is many negative sequela, including relatively low dietary fiber, trace unit
Element, vitamin and mineral are taken in.
China is Rhizoma Dioscoreae esculentae plantation and big producing country, and within 2012, China's Rhizoma Dioscoreae esculentae cultivated area is 3,480,000
Hectare, yield reaches 73,360,000 tons, accounts for more than the 70% of world's Rhizoma Dioscoreae esculentae total output, be in Semen Tritici aestivi,
The fifth-largest cereal crops after Oryza sativa L., Semen Maydis, Rhizoma Solani tuber osi, ensure national food security and
Promote socio-economic development plays an important role.Rhizoma Dioscoreae esculentae has the highest nutritive value, is praised
For " life prolonging food " and " space food ".According to statistics, China Rhizoma Dioscoreae esculentae is mainly used in processing shallow lake
Powder, sweet potato starch processing enterprise of China is more than 10000, and wherein more than 90% is all medium and small enterprise
Industry, mostly based on handicraft workshop, standardization and through engineering approaches degree is low, technology and equipment fall behind,
The by-products such as substantial amounts of slurry, slag can be produced in the starch course of processing.According to statistics, 1 is often produced
Ton starch can produce about 0.5 ton of (in terms of butt) sweet potato dregs, and these sweet potato dregs are cleaned, dry
The thick dietary fiber of Rhizoma Dioscoreae esculentae can be obtained, its rich in starch, dietary fiber, really after the techniques such as dry and pulverizing
The compositions such as glue, vitamin, mineral element.
At present about utilizing the thick dietary fiber of Rhizoma Dioscoreae esculentae to make the report of gluten-free type albumen steamed sponge cake method
Still belong to blank.Develop the thick dietary fiber of Rhizoma Dioscoreae esculentae and make the new technology of gluten-free type albumen steamed sponge cake,
For promoting the sustainable development of China's potato class processing industry, ensure China's grain security and improve residence
People's diet nutritional is significant.
Summary of the invention
The present invention is directed to the defect that tradition steamed sponge cake exists, it is provided that one utilizes the thick dietary fiber of Rhizoma Dioscoreae esculentae
Gluten-free type albumen steamed sponge cake made and preparation method thereof.
In order to realize the object of the invention, the one of the present invention utilizes the thick dietary fiber of Rhizoma Dioscoreae esculentae to make nothing
The method of mucedin steamed sponge cake, comprises the steps:
1) weigh following raw material in proportion, described raw material include Rhizoma Dioscoreae esculentae thick dietary fiber fecula,
Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, squeeze
Pressure the thick food fibre powder of puffed sweet potato, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch,
Foodstuff glue, plant source polyphenol, albumen, sugar, yeast, aspergillus oryzae and water, above-mentioned each raw material
Weight ratio is followed successively by 10-40:10-40:10-20:4-12:5-12:5-13:0.5-6:0.1-3:
0.1-0.7:1-3:5-20:1-2:0.6-1.8:22-70；
2) dissolve with the water (such as, water temperature 50-100 DEG C) being equivalent to foodstuff glue weight 5-10 times
Foodstuff glue, obtains foodstuff glue solution；With water (such as, the water being equivalent to aspergillus oryzae weight 3-8 times
Temperature 25-36 DEG C) dissolve aspergillus oryzae, obtain aspergillus oryzae solution；Remaining water dissolution yeast, obtains yeast
Solution, is placed in 28-38 DEG C of activation 5-20min；
3) by thick for Rhizoma Dioscoreae esculentae dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, the thick meals of Rhizoma Dioscoreae esculentae
Food fiber nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, Rhizoma Dioscoreae esculentae are thick
Dietary fiber microwave treatment powder, sweet potato starch, albumen, sugar and plant source polyphenol pour dough mixing machine into
In, add step 2) foodstuff glue solution and aspergillus oryzae solution, with 80-150rpm stir 5-15
Min, in 25-36 DEG C, ferment under the conditions of humidity 70%-95% 6-24h, forms aspergillus oryzae fermentation
Dough；
4) by step 2) yeast soln that activates adds step 3) aspergillus oryzae fermented dough in,
5-25min is stirred, until forming the dough of uniformity with 80-150rpm；
5) by step 4) dough at 32-38 DEG C, under the conditions of humidity 70%-85% ferment
40-90min；
6) by step 5) dough that proofed kneads, and can spread a little Semen Sesami, Portugal as required
Grape are dry or Fructus Jujubae etc., to improve the appearance colour of steamed sponge cake, and can strengthen steamed sponge cake taste flavor and
Nutritive value；
7) by step 6) the face base of molding steams 20-45min in 100 DEG C, i.e. obtains nothing after cooling
Mucedin steamed sponge cake finished product.
In preceding method, yeast sources is in Saccharomyces.
In preceding method, Rhizoma Dioscoreae esculentae thick dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber ultra micro in raw material
Powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, the thick meals of extruding puffing Rhizoma Dioscoreae esculentae are fine
The granularity of dimension powder, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch and albumen is higher than 90
Mesh, preferably >=150 mesh.
In preceding method, the preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber fecula is: by sweet potato flour
Broken, add the 0.1M sodium acetate buffer of pH5 by solid-liquid ratio 1:20, and add Rhizoma Dioscoreae esculentae weight
The Thermostable α-Amylase of 0.15%, at 95 DEG C of enzymolysis 1h, 5000rpm is centrifuged 20min, removes
Supernatant, obtains wet Rhizoma Dioscoreae esculentae dietary fiber；By wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h,
Universalpulverizer crosses 100 mesh sieves after pulverizing, and to obtain final product.
In preceding method, the preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder is: by wet sweet
Potato dietary fiber adds super micron mill, and room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product.
In preceding method, the preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber nano powder is: by Rhizoma Dioscoreae esculentae
Dietary fiber fecula makes particle diameter be less than 100nm by mechanical attrition method.
In preceding method, the preparation method of the described thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae is: will
Wet Rhizoma Dioscoreae esculentae dietary fiber addition extruder, extrusion temperature 100 DEG C, screw speed 800rpm,
Then Universalpulverizer is pulverized, and crosses 100 mesh sieves, to obtain final product.
In preceding method, the preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder is: will
Wet Rhizoma Dioscoreae esculentae dietary fiber is placed in microwave oven, and microwave treatment power is 300W, processes the time
60min, then in 50-60 DEG C of dry 24h, crosses 100 mesh sieves, to obtain final product after pulverizing.
In preceding method, described sweet potato starch is the sweet potato starch shallow lake through physical and chemical modified
Powder, include but not limited to pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch,
Enzymically modified starch, supertension work in coordination with enzyme process modified starch etc..
In preceding method, described foodstuff glue be sweet potato pectin, Potato pectins, beet pectin,
Apple pectin, citrus pectin, pomelo-pectin, Fructus Ananadis comosi pectin, blue berry pectin, citrus pectin,
Xanthan gum, carrageenan, Konjac glucomannan, guar gum, arabic gum, hydroxypropyl methyl cellulose,
One or more in methylcellulose, microcrystalline Cellulose etc..
In preceding method, described albumen is sweet potato, Rhizoma Solani tuber osi protein, rice protein, eagle
Garbanzo albumen, Semen arachidis hypogaeae protein, soybean protein, lactoferrin, milk surum separation albumen, casein
And one or more in Lactalbumin concentrate etc..
In preceding method, described plant source polyphenol is many selected from tea polyphenols, apple polyphenol, Semen Vitis viniferae
One or more in phenol, sweet potato stem leaf polyphenol etc..
In preceding method, described sugar be trehalose, glucose, fructose, galactose, maltose,
In arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol etc. one
Plant or several.
The present invention also provides for the gluten-free type albumen steamed sponge cake utilizing said method to make.
The invention have the advantages that
(1) present invention can significantly improve the ratio of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
Volume, can be effectively improved texture characteristic and the sense organ of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
Quality.In gel process, sweet potato starch and modified starch can be competing with other compositions in dough
Strive moisture, thus advantageously form the skeleton knot of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
Structure；The interpolation of separate sources albumen, is possible not only to increase Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen
The water holding capacity of dough, it is also possible to improve the ratio body of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
Amass and nutritive value, and play certain improvement Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake table
Skin and the effect of internal color and luster；And foodstuff glue can fully aquation be formed sticky under certain condition
Macromolecular substances, can play increasing in the dough of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
Thick, adhesion-promoting, raising gas-holding ability etc. act on.
(2) this method make Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake in protein,
The content of mineral, dietary fiber, vitamin and antioxidant is substantially better than existing steamed sponge cake.
(3) Rhizoma Dioscoreae esculentae of the present invention thick dietary fiber gluten-free type albumen steamed sponge cake, with the addition of natural anti-
Oxidant plant source polyphenols, had both improved the full potato class steamed sponge cake health care characteristics to human body,
Serve again antibacterial, antioxidation, and extend the effect of product shelf phase.
(4) this method is simple to operate, it is easy to industrialized production.
Detailed description of the invention
Following example are used for illustrating the present invention, but are not limited to the scope of the present invention.If not
Specialize, the routine that technological means used in embodiment is well known to those skilled in the art
Means, raw materials used are commercial goods.
The Rhizoma Dioscoreae esculentae thick dietary fiber fecula of use, Rhizoma Dioscoreae esculentae thick dietary fiber ultra micro in following example
Powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, the thick meals of extruding puffing Rhizoma Dioscoreae esculentae are fine
Dimension powder, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch and granularity >=150 mesh of albumen.
Yeast sources is in Saccharomyces.Aspergillus oryzae is commercial.
Wherein, the preparation method of Rhizoma Dioscoreae esculentae thick dietary fiber fecula is: pulverized by Rhizoma Dioscoreae esculentae, by feed liquid
Add the 0.1M sodium acetate buffer of pH5 than 1:20, and add the resistance to of Rhizoma Dioscoreae esculentae weight 0.15%
High-temperatureα-amylase, at 95 DEG C of enzymolysis 1h, 5000rpm is centrifuged 20min, removes supernatant,
Wet Rhizoma Dioscoreae esculentae dietary fiber；By wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h, Universalpulverizer
Cross 100 mesh sieves after pulverizing, to obtain final product.
The preparation method of Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is added the excess of imports
Atomizer, room temperature is pulverized 1min, is crossed 100 mesh sieves, to obtain final product.
The preparation method of Rhizoma Dioscoreae esculentae thick dietary fiber nano powder is: Rhizoma Dioscoreae esculentae dietary fiber fecula passed through
Mechanical attrition method makes particle diameter be less than 100nm.
The preparation method of the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae is: added by wet Rhizoma Dioscoreae esculentae dietary fiber
Enter extruder, extrusion temperature 100 DEG C, screw speed 800rpm, then Universalpulverizer
Pulverize, cross 100 mesh sieves, to obtain final product.
The preparation method of Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder is: put by wet Rhizoma Dioscoreae esculentae dietary fiber
In microwave oven, microwave treatment power is 300W, processes time 60min, then in 50-60
DEG C dry 24h, crosses 100 mesh sieves, to obtain final product after pulverizing.
Embodiment 1 is for making each proportioning raw materials of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
In the present embodiment, for making each raw material of potato slag gluten-free type albumen steamed sponge cake it is: Rhizoma Dioscoreae esculentae is thick
Dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet
Potato modified starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment
Powder, sweet potato starch, citrus pectin, sweet potato stem leaf polyphenol, rice protein, trehalose, yeast,
Aspergillus oryzae and water, the weight ratio of above-mentioned each raw material is followed successively by 25:21:12:8:10:10:5:
1.5:0.5:2:10:1:0.8:55.
Embodiment 2 is for making each proportioning raw materials of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
In the present embodiment, for making each raw material of potato slag gluten-free type albumen steamed sponge cake it is: Rhizoma Dioscoreae esculentae is thick
Dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet
Potato modified starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment
Powder, sweet potato starch, sweet potato pectin, tea polyphenols, Chickpea Protein, trehalose, yeast, rice
Aspergillosis and water, the weight ratio of above-mentioned each raw material is followed successively by 25:30:10:8:6:11:2:
1.5:0.6:2:15:2:1.2:60.
Embodiment 3 utilizes the method that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes gluten-free type albumen steamed sponge cake
According to the proportioning raw materials of embodiment 1, make gluten-free type albumen steamed sponge cake, comprise the steps:
1) following raw material is weighed in proportion: Rhizoma Dioscoreae esculentae thick dietary fiber fecula, the thick meals of Rhizoma Dioscoreae esculentae
Fiber superfine powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, extruding puffing Rhizoma Dioscoreae esculentae
Thick food fibre powder, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch, citrus pectin,
Sweet potato stem leaf polyphenol, rice protein, trehalose, yeast, aspergillus oryzae and water；
2) water that will be equivalent to citrus pectin weight 5 times is heated to 60 DEG C, to dissolve citrus pectin,
Obtain citrus pectin solution；The water that will be equivalent to aspergillus oryzae weight 3 times is heated to 35 DEG C, to dissolve
Aspergillus oryzae, obtains aspergillus oryzae solution；Remaining water is heated to 32 DEG C, to dissolve yeast, obtains yeast molten
Liquid, is placed in constant incubator and activates stand-by, and soak time is 10min, activation temperature 32 DEG C；
3) by thick for Rhizoma Dioscoreae esculentae dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, the thick meals of Rhizoma Dioscoreae esculentae
Food fiber nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, Rhizoma Dioscoreae esculentae are thick
Dietary fiber microwave treatment powder, sweet potato starch, rice protein, trehalose and sweet potato stem leaf polyphenol
Pour in dough mixing machine, add step 2) citrus pectin solution and aspergillus oryzae solution, at 100rpm
Lower stirring 10min, in 35 DEG C, ferment under the conditions of humidity 80% 10h, forms aspergillus oryzae fermentation face
Group；
4) by step 2) in activation yeast soln add step 3) aspergillus oryzae fermented dough
In, stir 15min at 100 rpm, until forming the dough of uniformity；
5) by step 4) dough at 37 DEG C, under the conditions of humidity 80% ferment 40min；
6) by step 5) dough that proofed kneads；
7) by step 6) in the face base of molding steam 30min in 100 DEG C, i.e. obtain without face after cooling
Muscle albumen steamed sponge cake finished product.
Embodiment 4 utilizes the method that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes gluten-free type albumen steamed sponge cake
According to the proportioning raw materials of embodiment 2, make gluten-free type albumen steamed sponge cake, comprise the steps:
1) following raw material is weighed in proportion: Rhizoma Dioscoreae esculentae thick dietary fiber fecula, the thick meals of Rhizoma Dioscoreae esculentae
Fiber superfine powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, extruding puffing Rhizoma Dioscoreae esculentae
Thick food fibre powder, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch, sweet potato pectin,
Tea polyphenols, Chickpea Protein, trehalose, yeast, aspergillus oryzae and water；
2) water that will be equivalent to sweet potato pectin weight 6 times is heated to 65 DEG C, to dissolve sweet potato pectin,
Obtain sweet potato pectin solution；The water that will be equivalent to aspergillus oryzae weight 4 times is heated to 35 DEG C, to dissolve
Aspergillus oryzae, obtains aspergillus oryzae solution；Remaining water is heated to 35 DEG C, to dissolve yeast, obtains yeast molten
Liquid, is placed in constant incubator and activates stand-by, and soak time is 15min, activation temperature 30 DEG C；
3) by thick for Rhizoma Dioscoreae esculentae dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, the thick meals of Rhizoma Dioscoreae esculentae
Food fiber nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, Rhizoma Dioscoreae esculentae are thick
Dietary fiber microwave treatment powder, sweet potato starch, Chickpea Protein, trehalose and tea polyphenols are poured into
In dough mixing machine, add step 2) sweet potato pectin solution and aspergillus oryzae solution, at 100 rpm
Stirring 10min, in 35 DEG C, ferment under the conditions of humidity 80% 10h, forms aspergillus oryzae fermented dough；
4) by step 2) yeast soln that activates adds step 3) aspergillus oryzae fermented dough in,
Stir 15min at 100 rpm, until forming the dough of uniformity；
5) by step 4) dough at 37 DEG C, under the conditions of humidity 80% ferment 40min；
6) by step 5) dough that proofed kneads；
7) by step 6) the face base of molding steams 30min in 100 DEG C, i.e. obtains gluten-free type after cooling
Albumen steamed sponge cake finished product.
The component analysis of embodiment 5 Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
To the moisture of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake made in embodiment 4, egg
White matter, fat, dietary fiber, starch, ash, vitamin and mineral element etc. are analyzed.
1, determination of water: determination of water uses GB5009.3-2010.Take clean aluminum weighing botle,
Being placed in 101-105 DEG C of drying baker, bottle cap tiltedly props up in bottle limit, heats 1.0h, and taking-up is built, and puts
Cooling 0.5h in exsiccator, weighs, and repeats to be dried to front and back twice of poor quality less than 2mg,
It is constant weight.Weigh Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake 3-5g (to be accurate to
0.0001g), putting in weighing botle, sample thickness is less than 5mm, adds a cover, after precision weighing,
Putting in 101-105 DEG C of drying baker, bottle cap tiltedly props up in bottle limit, after being dried 2-4h, builds taking-up, puts
Weigh after cooling down 0.5h in entering exsiccator.Then place into and 100-105 DEG C of drying baker is dried 1h
Left and right, takes out, and weighs after putting into exsiccator cooling 0.5h again.And repeat above operation to front
Rear twice of poor quality less than 2mg, be constant weight.
Result calculates:
Moisture (%)=100 × (m1–m2)/(m1–m3)
In formula:
m1Weighing botle and the quality of sample, g；
m2Quality after weighing botle and samples dried, g；
m3The quality of weighing botle, g.
During moisture >=1g/100g, result of calculation retains three position effective digitals；Moisture
During ＜ 1g/100g, result retains two position effective digitals.
Note: twice constant weight value, in last calculating, takes last weighing value.
2, protein content determination: weigh 0.5g Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
Put in digestive tube, add concentrated sulphuric acid (concentration 98%) 10mL, digest temperature 420 DEG C, time
1.5h, with the protein content in kjeldahl apparatus Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
(Foss company of Sweden KIELTEC ANALYSISER kjeldahl apparatus).
3, fat test: weigh 1.0g Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake and be placed on
In clean paper sleeve, add a small amount of absorbent cotton, in extraction beaker, add 80mL petroleum ether,
Fat in sample is extracted with Foster Kato company Soxtec Avanti 2050 fat detector automatically
Fat.After extraction terminates, take out extraction cup, and extraction cup be placed in 30min in 100 DEG C of drying baker,
Exsiccator cools down and is re-weighed, calculate fat content.
Fat content (%)=W2× 100%/W1
W1Example weight before extraction, g；
W2Extract dried fat weight, g.
4, dietary fiber content measures: carry out with reference to AOAC 991.43 method.
Method particularly includes: weigh Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake 1.000 ± 0.005g
(being accurate to 0.1mg), in 100mL beaker, adds 40mL MES-TRIS (2-(N-
Quinoline generation) sulfonic group ethane-three hydroxyl (methylol) aminomethane) buffer, pH8.2, stirring
To being uniformly dispersed；Add 50 μ L heat-resistant alpha-amylase liquid, magnetic stirring apparatus stirring at low speed, and in
After boiling water bath hatches 30min, it is cooled to 60 DEG C, residual on 10mL distilled water flushing beaker inwall
Slag；Add the HCl of 5mL 0.561M, and be stirred continuously, then with NaOH or HCl of 1M
PH value is regulated to 4.0-4.7 at 60 DEG C；Add 100 μ L amyloglucosidase solution, fully
Mixing, oscillation incubation 30min at 60 DEG C；Add 100 μ L protein enzyme solutions, fully mix,
Oscillation incubation 30min at 60 DEG C；In beaker, add 225mL be preheated to 95% ethanol of 60 DEG C
(95% ethanol and mixeding liquid volume to be measured are than 4:1), precipitates 1h under room temperature；After ethanol is precipitated
Enzymolysis solution is transferred in crucible, with residue in 78% ethanol purge beaker, proceeds in the lump in crucible
Sucking filtration, more respectively with 78% ethanol, 95% ethanol and acetone cleaning crucible 2 times, then by crucible
It is placed in 105 DEG C of baking ovens and stands overnight to constant weight, record crucible and residue weight (W2).Survey
Determining the content of protein in residue, ash, its weight is designated as P, A respectively.
Result calculates:
Dietary fiber content (%)=100 × (W2-W1-P-A)/W
W example weight, g；
W1Crucible and diatomaceous weight, g；
W2The weight of crucible, kieselguhr and residue, g；
The content of protein, g/100g in P residue；
The content of ash, g/100g in A residue.
Note: the absolute difference of the twice independent measurement result obtained under the conditions of repeatability must not surpass
Cross the 5% of arithmetic mean of instantaneous value.
5, starch test: measure according to the method for AOAC996.11.Take the thick dietary fiber of Rhizoma Dioscoreae esculentae
Gluten-free type albumen steamed sponge cake (10mg) joins (16 × 120mm) in teat glass, raps examination
Pipe, to guarantee that all of sample is all fallen bottom test tube；Add 0.2mL 80% ethanol to sample
Its dissolubility of middle increase, mixes with turbine mixer；Add the high temperature resistant alphalise starch of 3mL immediately
Enzyme (100U/mL), hatch in boiling water bath 6min (the 2nd, 4,6min shake examination energetically
Pipe)；Add 0.1mL starch glucose enzyme (3300U/mL), mix with turbine mixer, 50
Water-bath 30min at DEG C；Transfer to the test tube of total Test, in 100mL volumetric flask, use wash bottle
Cleaning down is clean, uses distilled water constant volume, mixing, and decile solution is centrifugal 10min under 3000r；
Dilute solution after transfer decile (0.1mL) is in teat glass；Add the glucose sugar of 3mL
Oxidase (Glucose oxidase plus peroxidase, GOPOD) reagent is in each test tube
(including D-Glucose control group and blank group), water-bath 20min at 50 DEG C；D-Glucose controls
Group includes that 0.1mL D-Glucose solution and 3.0mL GOPOD reagent, blank group include 0.1mL
Hydration 3.0mL GOPOD reagent；Sample, D-Glucose control group and sky is measured under 510nm
The absorbance of white group.Calculate by following formula:
Content of starch (%)=(A1-A2)×(F/W)×FV×0.9
A1The absorbance of sample；
A2The absorbance of blank group；
The absorbance of F 100/ control group；
W example weight, g；
The volume of the final constant volume of FV, mL.
6, determination of ash: determination of ash is with reference to the method for GB 5009.4-2010.Concrete steps
For: the porcelain crucible taking suitable size is placed in Muffle furnace, and at 550 ± 25 DEG C, calcination 0.5h, cold
But to about 200 DEG C, take out, put into cooling 30min, precise in exsiccator.Repeat to burn
It is constant weight that burning is less than 0.5mg to front and back's twice weighing difference.Then, 3g-10g is taken (accurately
To 0.0001g) Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake is placed in porcelain crucible, first at electricity
Make the abundant carbonization of sample to smokelessly with little fire heating on hot plate, be subsequently placed in Muffle furnace, 550
DEG C ± 25 DEG C of calcination 4h.It is cooled to about 200 DEG C, takes out, put into cooling 30min in exsiccator,
Time before weighing as found that ignition residue has carbon granule, little water should be instilled in sample and moisten, make knot
Block is loose, and evaporating water calcination again is to i.e. representing that without carbon granule ashing completely, can weigh.Weight
It is constant weight that multiple calcination is less than 0.5mg to front and back's twice weighing difference.It is calculated as follows:
X1=100 × (m1-m2)/(m3-m2)
X1Content of ashes in sample, g/100g；
m1Crucible and the quality of ash, g；
m2The quality of crucible, g；
m3Crucible and the quality of sample, g.
Note: the absolute difference of the twice independent measurement result obtained under the conditions of repeatability must not surpass
Cross the 5% of arithmetic mean of instantaneous value.
7, the mensuration of vitamin content:
Content of vitamin E is measured with reference to GB/T 5009.82-2003；
Vitamin B1 content is measured with reference to GB/T 5009.84-2003；
Vitamin B2 content is measured with reference to GB/T 7629-87.
Vitamin C content assay method is as follows:
Weigh Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake 4g in the balance, add 2% oxalic acid solution
A little, grind in mortar, move into 50mL volumetric flask, be settled to graduation mark with 2% oxalic acid,
Shake up rear stand for standby use.Accurately measure 1mL standard anti-chemistry acid solution and add 9mL 2% oxalic acid
Solution is in 100mL conical flask, and then with 2, it is pink that 6-D is titrated to solution, calculates 2,6-D
Concentration, with every mL 2,6-D solution is equivalent to the mg number of ascorbic acid and represents.Accurately draw
Sample extracting solution (supernatant or filtrate) two parts, every part of 10.0mL, it is respectively placed in conical flask,
With 2, it is pink that 6-D is titrated to solution, record used 2,6-D liquor capacity.Accurately draw 2%
Oxalic acid 10mL.With 2, it is pink that 6-D is titrated to solution, record volume used.Computing formula
As follows:
VCContent (mg/100g sample)=(VA-VB)×S/W×100
VAThe volume of 2,6-D used by titration sample extracting solution；
VBThe volume of 2,6-D used by titration blank；
S is the mg number that 1mL 2,6-D is equivalent to ascorbic acid；
W is the weight of testing sample.
8, the mensuration of mineral element:
Carry out with reference to GB19644-2010 method.Concrete grammar is as follows: claim the thick meals of 2-3g Rhizoma Dioscoreae esculentae
Fiber gluten-free type albumen steamed sponge cake in crucible, be placed on electric furnace with suitable temperature carry out concentrating with
And carbonization, until Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake becomes black completely, no longer produce
Raw dense smoke, the most now carbonization is complete.Again crucible is put in muffle furnace and is ashed, 650 DEG C
Calcination 3-4h, until the solid-state of black becomes the powder of Lycoperdon polymorphum Vitt, then ashing is completely.Take out crucible
It is cooled to room temperature, adds 5mL (1:3) hydrochloric acid, boil on electric furnace after fully dissolving, use
Quantitative filter paper filters, and moves in 25mL volumetric flask, and constant volume, now the liquid in volumetric flask is
Transparency liquid, for measuring the content of ferrum, then with 25 times of diluent determining calcium, with 500 times
Diluent determining potassium, sodium and magnesium.Selected potassium, sodium, magnesium, calcium, ferrum, the standard series of magnesium,
By changing the instrument conditions such as acetylene flow, lamp current, combustion head height, survey its absorbance,
Determine the optimal instrument condition of each element determination.Selected potassium, sodium, magnesium, calcium, ferrum, the mark of magnesium
Quasi-series, under above-mentioned optimal instrument and experimental condition, measure potassium, sodium, magnesium, calcium, ferrum,
The range of linearity of magnesium and detection limit.
Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake Middle nutrition composition analysis result is shown in Table 1.
Table 1 Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake Analysis of Nutritive Composition (g/100g)
As it can be seen from table 1 protein, fat in Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
Fat, dietary fiber, VC, content of starch enrich, protein can provide needed by human body to want energy,
And increase the supply of essential amino acids；Dietary fiber can prevent cardiovascular disease, cancer, sugar
Urine disease, fat and Other diseases；VCThe increase of content can improve the thick dietary fiber of Rhizoma Dioscoreae esculentae without
The non-oxidizability of mucedin steamed sponge cake, contributes to defying age, improves memory etc.；Starch can carry
Heat for needed by human body.Additionally, in Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake possibly together with
A small amount of VE、VB1And VB2。
Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake Mineral Element Contents analysis result is shown in Table
2。
Table 2 Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake Mineral Concentrations analyzes (mg/100g)
From table 2 it can be seen that containing abundant in Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake
The mineral elements such as potassium, sodium, phosphorus, possibly together with a certain amount of calcium, magnesium and ferrum etc..
Visible, the Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type albumen steamed sponge cake made by this method is a kind of tool
There is the novel staple food products that better nutritivity is worth；Additionally, due to this product does not contains mucedin,
Therefore, it can the abundantest diet to gluten protein allergies crowd (such as celiac patients)
Structure, strengthens the trophic function of gluten-free type protein product.
Although, the most with a general description of the specific embodiments the present invention has been made in detail
Most description, but on the basis of the present invention, it can be made some modifications or improvements, this is to this
It is apparent from for skilled person.Therefore, on the basis without departing from spirit of the present invention
Upper these modifications or improvements, belong to the scope of protection of present invention.
Claims (10)
1. utilizing the method that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes gluten-free type albumen steamed sponge cake, its feature exists
In, comprise the steps:
1) weigh following raw material in proportion, described raw material include Rhizoma Dioscoreae esculentae thick dietary fiber fecula,
Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, squeeze
Pressure the thick food fibre powder of puffed sweet potato, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch,
Foodstuff glue, plant source polyphenol, albumen, sugar, yeast, aspergillus oryzae and water, above-mentioned each raw material
Weight ratio is followed successively by 10-40:10-40:10-20:4-12:5-12:5-13:0.5-6:0.1-3:
0.1-0.7:1-3:5-20:1-2:0.6-1.8:22-70；
2) use is equivalent to the water dissolution foodstuff glue of foodstuff glue weight 5-10 times, obtains foodstuff glue solution；
With being equivalent to the water dissolution aspergillus oryzae of aspergillus oryzae weight 3-8 times, obtain aspergillus oryzae solution；Remaining water
Dissolve yeast, obtain yeast soln, be placed in 28-38 DEG C of activation 5-20min；
3) by thick for Rhizoma Dioscoreae esculentae dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, the thick meals of Rhizoma Dioscoreae esculentae
Food fiber nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, Rhizoma Dioscoreae esculentae are thick
Dietary fiber microwave treatment powder, sweet potato starch, albumen, sugar and plant source polyphenol pour dough mixing machine into
In, add step 2) foodstuff glue solution and aspergillus oryzae solution, with 80-150rpm stir 5-15
Min, in 25-36 DEG C, ferment under the conditions of humidity 70%-95% 6-24h, forms aspergillus oryzae fermentation
Dough；
4) by step 2) yeast soln that activates adds step 3) aspergillus oryzae fermented dough in,
5-25min is stirred, until forming the dough of uniformity with 80-150rpm；
5) by step 4) dough at 32-38 DEG C, under the conditions of humidity 70%-85% ferment
40-90min；
6) by step 5) dough that proofed kneads, and spreads a little Semen Sesami, Fructus Vitis viniferae as required
Do or Fructus Jujubae；
7) by step 6) the face base of molding steams 20-45min in 100 DEG C, i.e. obtains nothing after cooling
Mucedin steamed sponge cake finished product；
Wherein, the preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber fecula is: is pulverized by Rhizoma Dioscoreae esculentae, presses
Solid-liquid ratio 1:20 adds the 0.1M sodium acetate buffer of pH 5, and adds Rhizoma Dioscoreae esculentae weight 0.15%
Thermostable α-Amylase, at 95 DEG C of enzymolysis 1h, 5000rpm is centrifuged 20min, removes supernatant,
Obtain wet Rhizoma Dioscoreae esculentae dietary fiber；By wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h, mistake after pulverizing
100 mesh sieves, to obtain final product；
The preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder is: added by wet Rhizoma Dioscoreae esculentae dietary fiber
Entering super micron mill, room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product；
The preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber nano powder is: by Rhizoma Dioscoreae esculentae dietary fiber fecula
Particle diameter is made to be less than 100nm by mechanical attrition method；
The preparation method of the described thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae is: wet Rhizoma Dioscoreae esculentae meals are fine
Dimension adds extruder, extrusion temperature 100 DEG C, screw speed 800rpm, then pulverizes,
Cross 100 mesh sieves, to obtain final product；
The preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder is: wet Rhizoma Dioscoreae esculentae meals are fine
Dimension be placed in microwave oven, microwave treatment power is 300W, process time 60min, then in
50-60 DEG C of dry 24h, crosses 100 mesh sieves, to obtain final product after pulverizing.
Method the most according to claim 1, it is characterised in that described yeast sources in
Saccharomyces。
Method the most according to claim 1, it is characterised in that in raw material, Rhizoma Dioscoreae esculentae degeneration is formed sediment
The granularity of powder, sweet potato starch and albumen is higher than 90 mesh.
Method the most according to claim 1, it is characterised in that described sweet potato starch
Including pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch,
Supertension works in coordination with enzyme process modified starch.
Method the most according to claim 1, it is characterised in that described foodstuff glue is Rhizoma Dioscoreae esculentae
Pectin, Potato pectins, beet pectin, apple pectin, citrus pectin, pomelo-pectin, spinach
Trailing plants pectin, blue berry pectin, citrus pectin, xanthan gum, carrageenan, Konjac glucomannan, guar gum,
One in arabic gum, hydroxypropyl methyl cellulose, methylcellulose, microcrystalline Cellulose or
Several.
Method the most according to claim 1, it is characterised in that described albumen is Rhizoma Dioscoreae esculentae egg
In vain, Rhizoma Solani tuber osi protein, rice protein, Chickpea Protein, Semen arachidis hypogaeae protein, soybean protein, breast
One or more in ferritin, milk surum separation albumen, casein and Lactalbumin concentrate.
Method the most according to claim 1, it is characterised in that described plant source polyphenol selects
One or more in tea polyphenols, apple polyphenol, grape seed polyphenols, sweet potato stem leaf polyphenol.
Method the most according to claim 1, it is characterised in that described sugar be trehalose,
Glucose, fructose, galactose, maltose, arabinose, dextrin, cyclodextrin, β-Portugal gather
One or more in sugar, araboxylan and sugar alcohol.
Method the most according to claim 1, it is characterised in that step 2) in for molten
The temperature of the water solving foodstuff glue is 50-100 DEG C, and the temperature of the water for dissolving aspergillus oryzae is 25-36
℃。
10. the gluten-free type albumen steamed sponge cake made according to method described in any one of claim 1-9.
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