CN104365736B - A kind of potato thin pancake and preparation method thereof - Google Patents
A kind of potato thin pancake and preparation method thereof Download PDFInfo
- Publication number
- CN104365736B CN104365736B CN201410680253.8A CN201410680253A CN104365736B CN 104365736 B CN104365736 B CN 104365736B CN 201410680253 A CN201410680253 A CN 201410680253A CN 104365736 B CN104365736 B CN 104365736B
- Authority
- CN
- China
- Prior art keywords
- potato
- potato residues
- powder
- residues
- thin pancake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of potato thin pancake, described thin pancake is prepared from by the composition comprising following weight portion: potato residues fecula 10-40 part, potato residues Ultramicro-powder 10-40 part, potato residues nano powder 10-20 part, modified potato starch 4-12 part, extruded-puffed potato ground-slag 5-12 part, potato residues microwave treatment powder 5-13 part, farina 0.5-6 part, foodstuff glue 0.1-3 part, plant source polyphenol 0.1-0.7 part, albumen 1-10 part and water 20-100 part.Potato thin pancake provided by the invention overcomes the defect that common wheat thin pancake exists, and not containing gluten, is suitable for eating wheat class allergic human population or celiac patients; And nutritional labeling is comprehensive, has health care.
Description
Technical field
The present invention relates to field of food, being specifically related to one is primary raw material with potato residues, does not contain thin pancake of the comprehensive nutrition of gluten and preparation method thereof.
Background technology
Thin pancake is one of Chinese traditional food, is generally to iron with the beans flour noodle stand of flour and coarse cereal powder furnishing pasty state to form.After ironing into cake, moisture is drier less, likeness in form ox-hide, can thick can be thin, facilitate lamination, mouthfeel chewiness, food after resistance to hunger.Thin pancake in the market mainly with wheat flour and coarse cereal powder (comprising mung bean flour, corn flour, millet powder etc.) for raw material makes, product category is abundant not, and in wheat flour processing, because excessive pursuit machining accuracy causes numerous nutrient to be lost.In addition in wheat flour protein, lysine content is lower, also affects the nutritive value of thin pancake.
China potato is mainly for the production of leisure food such as farina and goods, French fries and potato chips, wherein can produce a large amount of potato slag in the process of farina, in potato residues, it is rich in the compositions such as starch, dietary fiber, pectin, vitamin, mineral element.At present, with potato residues and farina for raw material, and the report of gluten-free type thin pancake not using flour and preparation method thereof still belongs to blank.Exploitation potato residues gluten-free type thin pancake also sets up its preparation method, significant.
Summary of the invention
For the defect that wheat thin pancake exists, the object of this invention is to provide a kind of is primary raw material with potato residues, does not contain gluten and the thin pancake of comprehensive nutrition.
The invention provides a kind of thin pancake, described thin pancake is prepared from by the composition comprising following weight portion: potato residues fecula 10-40 part, potato residues Ultramicro-powder 10-40 part, potato residues nano powder 10-20 part, modified potato starch 4-12 part, extruded-puffed potato ground-slag 5-12 part, potato residues microwave treatment powder 5-13 part, farina 0.5-6 part, foodstuff glue 0.1-3 part, plant source polyphenol 0.1-0.7 part, albumen 1-10 part and water 20-100 part.
Preferably, described thin pancake is prepared from by the composition comprising following weight portion: potato residues fecula 20-30 part, potato residues Ultramicro-powder 20-30 part, potato residues nano powder 11-15 part, modified potato starch 6-10 part, extruded-puffed potato ground-slag 6-10 part, potato residues microwave treatment powder 8-12 part, farina 2-7 part, foodstuff glue 1-2 part, plant source polyphenol 0.3-0.6 part, albumen 3-8 part and water 60-90 part.
Further preferably, potato residues fecula 25 parts, potato residues Ultramicro-powder 21 parts, potato residues nano powder 12 parts, modified potato starch 9 parts, extruded-puffed potato ground-slag 10 parts, 9 parts, potato residues microwave treatment powder, farina 5 parts, foodstuff glue 1.5 parts, plant source polyphenol 0.5 part, 5 parts, albumen and 80 parts, water.
Potato residues of the present invention is that the discarded object produced in starch process produced by raw material with potato.
The preparation method of potato residues fecula of the present invention comprises the following steps: take potato residues as raw material, dry, pulverize in 50-60 DEG C, crosses 100 mesh sieves, obtains potato residues fecula.
The preparation method of potato residues Ultramicro-powder of the present invention comprises the following steps: take potato residues as raw material, and room temperature pulverizes 2-3min, crosses 100 mesh sieves, obtains potato residues Ultramicro-powder; Grinding mode is selected from that mill Jie formula is pulverized, air blast ultramicro powder is broken, any one in mechanical shearing type ultramicro grinding or super-voltage micro jet ultramicro grinding.
The preparation method of potato residues nano powder of the present invention comprises the following steps: be raw material with potato residues, by mechanical attrition method, obtains the potato residues nano powder that particle diameter is less than 100nm.
Modified potato starch of the present invention is the starch of farina through physical and chemical modified, is selected from following starch: pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch or super-pressure work in coordination with enzyme process modified starch.
The preparation method of extruded-puffed potato ground-slag of the present invention comprises the following steps: take potato residues as raw material, add extrusion agent, 95-105 DEG C, under the condition of screw speed 750-850rpm, pulverize, cross 100 mesh sieves, obtain extruded-puffed potato ground-slag.
Potato residues microwave radiation technology enzymolysis powder of the present invention take potato residues as raw material, forms through microwave radiation technology enzymolysis; The power of described microwave is 100-800W, and the time of microwave is 5-30min, and enzymolysis enzyme used is the pectase of concentration 0.04 ~ 0.06% and the cellulase of 0.001 ~ 0.002%.
The particle diameter of potato residues fecula of the present invention, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina and albumen is all less than 160 μm, is preferably less than 106 μm.
Not containing mucedin in potato residues of the present invention, different powder is processed into through above-mentioned processing, and with after certain proportion mixing, significantly improve farinograph property, can increase the formation time of thin pancake paste, stabilization time and rupture time, the structure of thin pancake can be made more even, and internal porosity is in the same size, institutional framework is fine and smooth, and mouthfeel is better.
Described foodstuff glue be selected from Potato pectins, sweet potato pectin, beet pectin, apple pectin, citrus pectin, pomelo-pectin, pineapple pectin, blueberry pectin, citrus pectin, xanthans, carragheen, konjac glucomannan, guar gum, Arabic gum, hydroxypropyl methylcellulose, methylcellulose, microcrystalline cellulose one or more; Described pectin fully aquation can form sticky macromolecular substances under certain condition, can play thickening, increasing sticks, improves and hold the effects such as gas ability in the preparation process of thin pancake.
Described plant source polyphenol is selected from one or more in Tea Polyphenols, apple polyphenol, grape seed polyphenols, sweet potato stem leaf polyphenol etc.
Described albumen is selected from one or more of potato protein, sweet potato, rice protein, Chickpea Protein, peanut protein, soybean protein, lactoferrin, whey isolate protein, casein and whey protein concentrate.
Invention further provides the preparation method of described thin pancake, described method comprises following concrete steps:
1) each raw material is taken according to weight portion; With being equivalent to the foodstuff glue weight 5-10 water-soluble solution foodstuff glue of 50-100 DEG C doubly, obtain foodstuff glue solution;
2) potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, albumen, sugar and plant source polyphenol are poured in dough mixing machine, add step 1) middle gained foodstuff glue solution, 5-20min is stirred under 80-150rpm, leave standstill 20-60min, form thin pancake and stick with paste; Being stuck with paste by gained thin pancake pours in pancake-baking machine, by pancake-baking machine flow operations, obtains thin pancake finished product.
Preferably, preparation method of the present invention comprises the following steps:
1) each raw material is taken according to weight portion; With the water-soluble solution foodstuff glue of 60 DEG C being equivalent to foodstuff glue weight 5 times, obtain foodstuff glue solution;
2) potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, albumen, sugar and plant source polyphenol are poured in dough mixing machine, add step 1) middle gained foodstuff glue solution, stir 15min at 100 rpm, leave standstill 40min, form thin pancake and stick with paste; Being stuck with paste by gained thin pancake pours in pancake-baking machine, by pancake-baking machine flow operations, obtains thin pancake finished product.
The present invention has following remarkable advantage:
1) thin pancake provided by the invention has peculiar flavour, the micro-Huang of color and luster of potato; Thin pancake internal structure is fine and smooth, mouthfeel is better;
2) thin pancake provided by the invention is not containing gluten, is suitable for eating wheat class allergic human population or celiac patients;
3) in thin pancake provided by the invention, the content of protein, mineral matter, dietary fiber, vitamin and polyphenoils is obviously better than existing wheat flour thin pancake, and nutritional labeling is comprehensive, has health-care efficacy;
4) with the addition of natural plant source polyphenols in thin pancake provided by the invention, both improved potato residues gluten-free type albumen thin pancake to the health care characteristics of human body, serve again antibacterial, anti-oxidant, to extend product shelf phase effect;
5) preparation method provided by the invention is simple to operate, is easy to suitability for industrialized production.
Detailed description of the invention
Below by specific embodiment, method of the present invention is described, but the present invention is not limited thereto.
Experimental technique described in following embodiment, if no special instructions, is conventional method; Described reagent and material, if no special instructions, all can obtain from commercial channels.
In following each embodiment:
The potato residues used is that the discarded object produced in starch process produced by raw material with potato;
The potato residues fecula used is prepared from by following methods: take potato residues as raw material, dry, pulverize in 55 DEG C, crosses 100 mesh sieves, obtains potato residues fecula;
The potato residues Ultramicro-powder used is prepared from by following methods: take potato residues as raw material, and adopt mill Jie formula comminuting method, room temperature pulverizes 3min, crosses 100 mesh sieves, obtains potato residues Ultramicro-powder;
The potato residues nano powder used is prepared from by following methods: be raw material with potato residues, by mechanical attrition method, obtains the potato residues nano powder that particle diameter is less than 100nm;
The starch that the modified potato starch used obtains through aging modification for farina;
The extruded-puffed potato ground-slag used is prepared from by following methods: be raw material with potato residues, adds extrusion agent, 100 DEG C, under the condition of screw speed 800rpm, pulverize, cross 100 mesh sieves, obtain extruded-puffed potato ground-slag;
The potato residues microwave radiation technology enzymolysis powder used take potato residues as raw material, forms through microwave radiation technology enzymolysis; The power of described microwave is 600W, and the time of microwave is 20min, and enzymolysis enzyme used is the pectase of concentration 0.05% and the cellulase of 0.001%;
The particle diameter of the potato residues fecula used, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina and albumen is 100 ~ 150 μm.
Embodiment 1
1, the raw material of following weight is taken respectively: potato residues fecula 25g, potato residues Ultramicro-powder 21g, potato residues nano powder 12g, modified potato starch 9g, extruded-puffed potato ground-slag 10g, potato residues microwave treatment powder 9g, farina 5g, foodstuff glue 1.5g, plant source polyphenol 0.5g, potato protein 5g and water 80g.
2, thin pancake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; With the water-soluble solution foodstuff glue of 60 DEG C being equivalent to foodstuff glue weight 5 times, obtain foodstuff glue solution;
2) potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, albumen, sugar and plant source polyphenol are poured in dough mixing machine, add step 1) middle gained foodstuff glue solution, stir 15min at 100 rpm, leave standstill 40min, form thin pancake and stick with paste; Being stuck with paste by gained thin pancake pours in pancake-baking machine, by pancake-baking machine flow operations, obtains thin pancake finished product.
Embodiment 2
1, the raw material of following weight is taken respectively: potato residues fecula 20g, potato residues Ultramicro-powder 30g, potato residues nano powder 10, modified potato starch 10g, extruded-puffed potato ground-slag 6g, potato residues microwave treatment powder 12g, farina 2g, hydroxypropyl methylcellulose 0.5g, methylcellulose 0.5g, apple polyphenol 0.3g, soybean protein 8g and water 100g.
2, thin pancake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; With the water-soluble solution foodstuff glue of 50 DEG C being equivalent to foodstuff glue weight 10 times, obtain foodstuff glue solution;
2) potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, albumen, sugar and plant source polyphenol are poured in dough mixing machine, add step 1) middle gained foodstuff glue solution, 20min is stirred under 120rpm, leave standstill 20min, form thin pancake and stick with paste; Being stuck with paste by gained thin pancake pours in pancake-baking machine, by pancake-baking machine flow operations, obtains thin pancake finished product.
Embodiment 3
1, the raw material of following weight is taken respectively: potato residues fecula 30g, potato residues Ultramicro-powder 20g, potato residues nano powder 15g, modified potato starch 6g, extruded-puffed potato ground-slag 5g, potato residues microwave treatment powder 8g, farina 6g, citrus pectin 2g, grape seed polyphenols 0.6g, Chickpea Protein 3g and water 70g.
2, thin pancake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; With the water-soluble solution foodstuff glue of 50 DEG C being equivalent to foodstuff glue weight 10 times, obtain foodstuff glue solution;
2) potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, albumen, sugar and plant source polyphenol are poured in dough mixing machine, add step 1) middle gained foodstuff glue solution, 5min is stirred under 150rpm, leave standstill 20min, form thin pancake and stick with paste; Being stuck with paste by gained thin pancake pours in pancake-baking machine, by pancake-baking machine flow operations, obtains thin pancake finished product.
Embodiment 4
1, the raw material of following weight is taken respectively: potato residues fecula 10g, potato residues Ultramicro-powder 40g, potato residues nano powder 20g, modified potato starch 12g, extruded-puffed potato ground-slag 12g, potato residues microwave treatment powder 5g, farina 3g, blueberry pectin 2.5g, sweet potato stem leaf polyphenol 0.7g, sweet potato 1g and water 60g.
2, thin pancake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; With the water-soluble solution foodstuff glue of 100 DEG C being equivalent to foodstuff glue weight 5 times, obtain foodstuff glue solution;
2) potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, albumen, sugar and plant source polyphenol are poured in dough mixing machine, add step 1) middle gained foodstuff glue solution, 10min is stirred under 80rpm, leave standstill 60min, form thin pancake and stick with paste; Being stuck with paste by gained thin pancake pours in pancake-baking machine, by pancake-baking machine flow operations, obtains thin pancake finished product.
Embodiment 5
1, the raw material of following weight is taken respectively: potato residues fecula 40g, potato residues Ultramicro-powder 10g, potato residues nano powder 15g, modified potato starch 4g, extruded-puffed potato ground-slag 8g, potato residues microwave treatment powder 13g, farina 4g, konjac glucomannan 3g, apple polyphenol 0.2g, whey protein concentrate 10g and water 90g.
2, thin pancake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; With the water-soluble solution foodstuff glue of 100 DEG C being equivalent to foodstuff glue weight 5 times, obtain foodstuff glue solution;
2) potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, albumen, sugar and plant source polyphenol are poured in dough mixing machine, add step 1) middle gained foodstuff glue solution, 20min is stirred under 120rpm, leave standstill 20min, form thin pancake and stick with paste; Being stuck with paste by gained thin pancake pours in pancake-baking machine, by pancake-baking machine flow operations, obtains thin pancake finished product.
Comparative example 1:
Compared with embodiment 1, difference is only: described potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder and farina are all replaced with wheat flour.The thin pancake that this comparative example obtains is similar to conventional commercial thin pancake.
Comparative example 2:
Compared with embodiment 1, difference is only: described potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag and potato residues microwave treatment powder are all replaced with farina.
Experimental example 1: the constituent analysis of thin pancake
The moisture of potato residues gluten-free type albumen thin pancake in each embodiment and comparative example, protein, fat, dietary fiber, starch, ash content, vitamin and mineral element etc. are analyzed:
1, determination of moisture: determination of moisture adopts GB5009.3-2010.Get clean aluminum measuring cup, be placed in 101 DEG C of-105 DEG C of drying boxes, bottle cap tiltedly props up in bottle limit, heating 1.0h, and taking-up is built, and puts cooling 0.5h in drier, weighs, and repeats to be dried to that front and back twice are of poor quality is no more than 2mg, is constant weight.Take potato residues gluten-free type albumen thin pancake 3g-5g (being accurate to 0.0001g), put in measuring cup, sample thickness is no more than 5mm, add a cover, after precision weighing, put in 101 DEG C ~ 105 DEG C drying boxes, bottle cap tiltedly props up in bottle limit, after dry 2h-4h, build taking-up, weigh after putting into drier cooling 0.5h.And then put into 100 DEG C of dry about 1h of-105 DEG C of drying boxes, take out, weigh again after putting into drier cooling 0.5h.And repeat above to be operated to that front and back twice are of poor quality is no more than 2mg, be constant weight.
Moisture (%)=100 × (m
1-m
2)/(m
1-m
3); Wherein: m1 is the quality of measuring cup and sample, g; m
2for the quality after measuring cup and samples dried, g; m
3for the quality of measuring cup, g.During moisture >=1g/100g, result of calculation retains three position effective digitals; During moisture < 1g/100g, result retains two position effective digitals.Attention: during twice constant weight value in the end calculates, gets last weighing value.
2, protein content determination: take 0.50g potato residues gluten-free type albumen thin pancake and put into nitrated pipe, add the concentrated sulfuric acid (concentration 98%) 10mL, digestion temperature 420 DEG C, time 1.5h, with the protein content (Sweden Foss company KIELTECANALYSISER kjeldahl apparatus) in kjeldahl apparatus potato residues thin pancake.
3, fat test: take 1.0g potato residues gluten-free type albumen thin pancake and be placed in clean paper sleeve, add a small amount of absorbent cotton, in lixiviate beaker, add 80mL benzinum, extract fat in sample with the automatic fatty detector of Foster Kato company SoxtecAvanti2050.After lixiviate terminates, take out extraction cup, and extraction cup is placed in 100 DEG C of drying box 30min, cool in drier and weigh again, calculate fat content.
Fat content (%)=W
2× 100%/W1; Wherein, W1 is example weight before lixiviate, g; W
2for fat weight after lixiviate drying, g.
4, dietary fiber content measures: carry out with reference to AOAC991.43 method.Take potato residues gluten-free type albumen thin pancake 1.000 ± 0.005g (being accurate to 0.1mg) in 100mL beaker, add 40mLMES-TRIS (2-(N-morpholino) sulfonic group ethane-three hydroxyl (methylol) aminomethane) buffer solution, pH8.2, is stirred to and is uniformly dispersed; Add 50 μ L heat-resistant alpha-amylase liquid, magnetic stirring apparatus stirring at low speed, and hatch 30min in boiling water bath after, be cooled to 60 DEG C, residue on 10mL distilled water flushing beaker inwall; Add the HCl of 5mL0.561M, and constantly stir, NaOH or HCl of rear 1M at 60 DEG C adjust ph to 4.0-4.7; Add 100 μ L amyloglucosidase solution, fully mix, oscillation incubation 30min at 60 DEG C; Add 100uL protein enzyme solution, fully mix, oscillation incubation 30min at 60 DEG C; In beaker, add 95% ethanol (95% ethanol and mixeding liquid volume to be measured are than 4:1) that 225mL is preheated to 60 DEG C, under room temperature, precipitate 1h; Enzymolysis liquid after alcohol settling is transferred in crucible, with residue in 78% ethanol purge beaker, proceed to suction filtration in crucible in the lump, use 78% ethanol, 95% ethanol and acetone cleaning crucible 2 times more respectively, then crucible being placed in 105 DEG C of baking ovens placements spends the night to constant weight, record crucible and residue weight (W
2).Measure the content of protein, ash content in residue, its weight is designated as P, A respectively.
Dietary fiber content (%)=100 × (W
2-W
1)/(W-P-A); Wherein, W is example weight, g; W
1for crucible and diatomaceous weight, g; W
2for the weight of crucible, diatomite and residue, g; P is the content of protein in residue, g/100g; A is the content of ash content in residue, g/100g.Attention: the absolute difference of twice that obtains under repeated condition independent measurement result must not exceed 5% of arithmetic mean of instantaneous value.
5, starch test: measure according to the method for AOAC996.11.Get potato residues gluten-free type albumen thin pancake (10mg) and join (16*120mm) in teat glass, rap test tube, to guarantee that all samples are all fallen bottom test tube; Add in 0.2mL80% ethanol to sample and increase its dissolubility, mix with turbine mixer; Add the Thermostable α-Amylase (100U/mL) of 3mL immediately, in boiling water bath, hatch 6min (the 2nd, 4,6min shakes test tube energetically); Add 0.1mL starch glucolase (3300U/mL), with turbine mixer mixing, water-bath 30min at 50 DEG C; Transferred to by the test tube of total Test in 100mL volumetric flask, clean with wash bottle cleaning down, use distilled water constant volume, mixing, decile solution is centrifugal 10min under 3000r; Dilute solution after transfer decile (0.1mL) is in teat glass; Add glucose oxidase (Glucoseoxidaseplusperoxidase, the GOPOD) reagent of 3mL to (comprise D-Glucose control group and blank group) in each test tube, water-bath 20min at 50 DEG C; D-Glucose control group comprises 0.1mLD-glucose solution and 3.0mLGOPOD reagent, and blank group comprises 0.1mL hydration 3.0mLGOPOD reagent; The absorbance of working sample, D-Glucose control group and blank group under 510nm.
Content of starch (%)=(A
1-A
2) * (F/W) * FV*0.9; Wherein, A
1for the absorbance of sample; A
2for the absorbance of blank group; F is the absorbance of 100/ control group; W is example weight, g; FV is the volume of final constant volume, mL.
6, ash determination: ash determination is with reference to the method for GB5009.4-2010.Concrete steps are: the porcelain crucible getting suitable size is put in Muffle furnace, and calcination 0.5h at 550 DEG C ± 25 DEG C, is cooled to about 200 DEG C, take out, put into drier and cool 30min, precise.Repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight.Then, get 3g-10g (being accurate to 0.0001g) potato residues gluten-free type albumen thin pancake and be placed in porcelain crucible, first on electric hot plate, with little fire heating, sample is fully carbonized to smokelessly, be then placed in Muffle furnace, at 550 DEG C ± 25 DEG C calcination 4h.Be cooled to about 200 DEG C, take out, put into drier and cool 30min, time before weighing as found that ignition residue has a carbon granule, little water should be instilled in sample moistening, making blocking loosening, evaporating water again calcination to namely representing that without carbon granule ashing completely, can weigh.Repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight.
Content of ashes X
1(g/100g) computational methods are: X
1=100 × (m
1-m
2)/(m
3-m
2); Wherein, m
1for the quality of crucible and ash content, g; m
2for the quality of crucible, g; m
3for the quality of crucible and sample, g.Attention: the absolute difference of twice that obtains under repeated condition independent measurement result must not exceed 5% of arithmetic mean of instantaneous value.
7, the mensuration of vitamin content:
Content of vitamin E measures with reference to GB/T5009.82-2003;
Vitamin B1 content measures with reference to GB/T5009.84-2003;
Vitamin B2 content measures with reference to GB/T7629-87;
Vitamin C content assay method is as follows: weigh thin pancake 4g in the balance, adds 2% oxalic acid solution a little, grinds in mortar, move into 50mL volumetric flask, be settled to graduation mark, shake up rear stand for standby use with 2% oxalic acid.Accurately measure 1mL standard chemical resistance acid solution and add 9mL2% oxalic acid solution in 100mL conical flask, then use 2,6-D to be titrated to solution in pink, calculate the concentration of 2,6-D, the mg number being equivalent to ascorbic acid with every mL2,6-D solution represents.Accurate pipette samples extract (supernatant or filtrate) two parts, every part of 10.0mL is placed in conical flask respectively, is titrated to solution in pink, records 2,6-D liquor capacities used with 2,6-D.Accurate absorption 2% oxalic acid 10mL.Be titrated to solution in pink with 2,6-D, record volume used.Computing formula is as follows: V
ccontent=(mg/100g sample)=(V
a-V
b) × S/W × 100; Wherein, V
afor the volume of titration sample extracting solution used 2,6-D, V
bfor the volume of titration blank used 2,6-D, S is the mg number that 1mL2,6-D are equivalent to ascorbic acid, and W is the weight of testing sample.
8, the mensuration of mineral element: carry out with reference to GB19644-2010 method.Claim 2-3g potato residues gluten-free type albumen thin pancake in crucible, be placed on electric furnace and carry out concentrated and carbonization by suitable temperature, until potato residues gluten-free type albumen thin pancake becomes black completely, no longer produce thick smoke, namely now carbonization is complete.Be put in muffle furnace by crucible and carry out ashing, 650 DEG C of calcination 3-4h, until the powder of the solid-state grizzle of black, then ashing is complete.Take out crucible and be cooled to room temperature, add 5mL (1:3) hydrochloric acid, boil on electric furnace after abundant dissolving, filter with quantitative filter paper, move in 25mL volumetric flask, constant volume, liquid now in volumetric flask is transparency liquid, for measuring the content of iron, then use 25 times of diluent determining calcium, with 500 times of diluent determining potassium, sodium and magnesium.The standard series of selected potassium, sodium, magnesium, calcium, iron, magnesium, by changing the instrument conditions such as acetylene flow, lamp current, combustion head height, surveying its absorbance, determining the best instrument condition of each element determination.The standard series of selected potassium, sodium, magnesium, calcium, iron, magnesium, under above-mentioned best instrument and experimental condition, the range of linearity of mensuration potassium, sodium, magnesium, calcium, iron, magnesium and detectability.
Table 1 potato residues gluten-free type albumen thin pancake Analysis of Nutritive Composition (g/100g)
| Composition | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 | Comparative example 2 |
| Water | 19.57±2.06 | 21.85±1.67 | 18.97±2.02 | 18.51±1.86 | 19.87±1.95 | 19.62±2.13 | 20.74±2.11 |
| Protein | 11.53±0.17 | 11.23±0.23 | 10.77±0.15 | 10.54±0.16 | 11.96±0.24 | 11.76±0.21 | 2.56±0.05 |
| Fat | 3.51±0.05 | 3.36±0.03 | 3.85±0.06 | 3.96±0.07 | 3.02±0.05 | 3.46±0.06 | 1.87±0.02 |
| Dietary fiber | 17.88±0.53 | 16.76±0.64 | 17.98±0.57 | 18.23±0.56 | 17.48±0.63 | 14.57±0.75 | 4.12±0.05 |
| Starch | 45.31±0.35 | 44.45±0.65 | 45.76±0.64 | 46.47±0.39 | 45.41±0.52 | 48.24±0.58 | 68.36±0.74 |
| Ash content | 1.61±0.07 | 1.57±0.08 | 1.63±0.06 | 1.54±0.08 | 1.55±0.06 | 1.59±0.08 | 1.58±0.09 |
| V C(mg/100g) | 14.74±0.56 | 13.96±0.43 | 14.83±0.34 | 14.95±0.39 | 14.63±0.47 | 13.76±0.52 | 1.00±0.04 |
| V E(mg/100g) | 0.10±0.02 | 0.09±0.02 | 0.11±0.03 | 0.11±0.04 | 0.10±0.03 | 0.09±0.01 | 0.01±0.00 |
| V B1(mg/100g) | 0.21±0.04 | 0.20±0.05 | 0.21±0.03 | 0.22±0.04 | 0.21±0.05 | 0.19±0.04 | 0.02±0.01 |
| V B2(mg/100g) | 0.10±0.02 | 0.09±0.01 | 0.10±0.01 | 0.11±0.02 | 0.10±0.03 | 0.08±0.02 | 0.01±0.00 |
As can be seen from Table 1, protein, fat, dietary fiber, V in potato residues gluten-free type albumen thin pancake
c, content of starch enrich, protein can provide needed by human body to want energy, and increases the supply of essential amino acid; Dietary fiber can angiocardiopathy preventing, cancer, diabetes, obesity and Other diseases; V
cthe increase of content can improve the non-oxidizability of potato residues gluten-free type albumen thin pancake, contributes to anti-ageing, Improving memory power etc.; Starch can provide the heat of needed by human body.In addition, also a small amount of V is contained in potato residues gluten-free type albumen biscuit
e, VB
1and VB
2.Through more known, the dietary fiber of the thin pancake that various embodiments of the present invention provide, V
c, V
e, VB
1and VB
2content be all significantly higher than comparative example 1 and comparative example 2.
Table 2 potato residues gluten-free type albumen thin pancake Mineral Concentrations analyzes (mg/100g)
As can be seen from Table 2, containing the abundant mineral element such as potassium, sodium, phosphorus in potato residues gluten-free type albumen thin pancake, also containing a certain amount of calcium, magnesium and iron etc.; Through more known, the magnesium of the thin pancake that various embodiments of the present invention provide, potassium, calcium, sodium, iron and phosphorus content are all higher than comparative example 1 and 2.
In sum, thin pancake provided by the invention be a kind ofly to be of high nutritive value, novel staple food products that mouthfeel is good.
Although above with general explanation, detailed description of the invention and test, the present invention is described in detail, and on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. a potato thin pancake, it is characterized in that, be prepared from by the composition comprising following weight fraction: potato residues fecula 10-40 part, potato residues Ultramicro-powder 10-40 part, potato residues nano powder 10-20 part, modified potato starch 4-12 part, extruded-puffed potato ground-slag 5-12 part, potato residues microwave treatment powder 5-13 part, farina 0.5-6 part, foodstuff glue 0.1-3 part, plant source polyphenol 0.1-0.7 part, protein 1-10 part and water 20-100 part;
Described potato residues is that the discarded object produced in starch process produced by raw material with potato.
2. thin pancake according to claim 1, it is characterized in that, be prepared from by the composition comprising following weight portion: potato residues fecula 20-30 part, potato residues Ultramicro-powder 20-30 part, potato residues nano powder 11-15 part, modified potato starch 6-10 part, extruded-puffed potato ground-slag 6-10 part, potato residues microwave treatment powder 8-12 part, farina 2-7 part, foodstuff glue 1-2 part, plant source polyphenol 0.3-0.6 part, protein 3-8 part and water 60-90 part.
3. thin pancake according to claim 1 and 2, is characterized in that, the preparation method of described potato residues fecula comprises the following steps: take potato residues as raw material, dry, pulverize in 50-60 DEG C, crosses 100 mesh sieves, obtains potato residues fecula.
4. thin pancake according to claim 1 and 2, is characterized in that, the preparation method of described potato residues Ultramicro-powder comprises the following steps: take potato residues as raw material, and room temperature pulverizes 2-3min, crosses 100 mesh sieves, obtains potato residues Ultramicro-powder; Grinding mode is selected from that mill Jie formula is pulverized, air blast ultramicro powder is broken, any one in mechanical shearing type ultramicro grinding or super-voltage micro jet ultramicro grinding.
5. thin pancake according to claim 1 and 2, is characterized in that, the preparation method of described potato residues nano powder comprises the following steps: be raw material with potato residues, by mechanical attrition method, obtains the potato residues nano powder that particle diameter is less than 100nm.
6. thin pancake according to claim 1 and 2, it is characterized in that, described modified potato starch is the starch of farina through physical and chemical modified, is selected from following starch: pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch or super-pressure work in coordination with enzyme process modified starch.
7. thin pancake according to claim 1 and 2, it is characterized in that, the preparation method of described extruded-puffed potato ground-slag comprises the following steps: take potato residues as raw material, add extruder, 95-105 DEG C, under the condition of screw speed 750-850rpm, pulverize, cross 100 mesh sieves, obtain extruded-puffed potato ground-slag.
8. thin pancake according to claim 1 and 2, is characterized in that, described potato residues microwave treatment powder take potato residues as raw material, forms through microwave radiation technology enzymolysis; The power of described microwave is 100-800W, and the time of microwave is 5-30min, and enzymolysis enzyme used is the pectase of concentration 0.04 ~ 0.06% and the cellulase of 0.001 ~ 0.002%.
9. thin pancake according to claim 1 and 2, it is characterized in that, the particle diameter of described potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina and protein is all less than 160 μm.
10. thin pancake according to claim 9, it is characterized in that, the particle diameter of described potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina and protein is all less than 106 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410680253.8A CN104365736B (en) | 2014-11-24 | 2014-11-24 | A kind of potato thin pancake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410680253.8A CN104365736B (en) | 2014-11-24 | 2014-11-24 | A kind of potato thin pancake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104365736A CN104365736A (en) | 2015-02-25 |
| CN104365736B true CN104365736B (en) | 2016-03-23 |
Family
ID=52545130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410680253.8A Active CN104365736B (en) | 2014-11-24 | 2014-11-24 | A kind of potato thin pancake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104365736B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509781A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | A kind of processing method of potato cake |
| CN107410983A (en) * | 2016-06-16 | 2017-12-01 | 西昌学院 | A kind of processing method of potato quality control of fried instant food |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850664A (en) * | 2005-04-22 | 2006-10-25 | 黄磊 | Circulation utilizing technology for waste water and water dreg from potato starch production process |
| CN101313758A (en) * | 2008-07-01 | 2008-12-03 | 江南大学 | Modification method of white potato slag and application thereof |
| CN103814993A (en) * | 2014-01-27 | 2014-05-28 | 渤海大学 | Soft fermented coarse pancake and producing method thereof |
| CN104000138A (en) * | 2014-05-28 | 2014-08-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Process method for preparing biological protein-rich dietary fiber and pectin simultaneously by taking potato residues as raw materials |
| US20140322390A1 (en) * | 2011-09-19 | 2014-10-30 | Lucca Foods, LLC. | Gluten-free dry mix composition |
-
2014
- 2014-11-24 CN CN201410680253.8A patent/CN104365736B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850664A (en) * | 2005-04-22 | 2006-10-25 | 黄磊 | Circulation utilizing technology for waste water and water dreg from potato starch production process |
| CN101313758A (en) * | 2008-07-01 | 2008-12-03 | 江南大学 | Modification method of white potato slag and application thereof |
| US20140322390A1 (en) * | 2011-09-19 | 2014-10-30 | Lucca Foods, LLC. | Gluten-free dry mix composition |
| CN103814993A (en) * | 2014-01-27 | 2014-05-28 | 渤海大学 | Soft fermented coarse pancake and producing method thereof |
| CN104000138A (en) * | 2014-05-28 | 2014-08-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Process method for preparing biological protein-rich dietary fiber and pectin simultaneously by taking potato residues as raw materials |
Non-Patent Citations (2)
| Title |
|---|
| 玉米微粉煎饼的研制;王尚玉等;《广州食品工业科技》;20031231;第19卷(第4期);57-58 * |
| 马铃薯淀粉生产过程中薯渣的有效利用技术;顾正彪等;《食品科学技术学报》;20130331;第31卷(第1期);64-69 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104365736A (en) | 2015-02-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104366374B (en) | A kind of potato steamed bun and preparation method thereof | |
| CN104365800B (en) | A kind of potato biscuit and preparation method thereof | |
| CN104381396B (en) | Gluten-free protein biscuit manufactured by sweet potato coarse dietary fibers and preparation method of gluten-free albumen cookie | |
| CN104381921B (en) | A kind of potato steamed sponge cake and preparation method thereof | |
| CN104472622B (en) | A kind of bread be made up of full potato raw material and preparation method thereof | |
| CN104365733B (en) | A kind of potato dietary fiber bread and preparation method thereof | |
| CN104431750B (en) | A kind of full potato class steamed bread and preparation method thereof | |
| CN104365802B (en) | A kind of full potato class cake and preparation method thereof | |
| CN104365732A (en) | Bread rich in sweet potato dietary fiber and manufacturing method thereof | |
| CN104381395A (en) | Potato cake and making method thereof | |
| CN104431883B (en) | The roasting crusty pancake of a kind of potato residues gluten-free type albumen and processing method | |
| CN104366364B (en) | A kind of potato residues gluten-free type albumen dumpling wrapper and processing method thereof | |
| CN104365801A (en) | Whole potato biscuit and making method thereof | |
| CN104366378A (en) | Baked pancake prepared from whole potatoes and preparation method thereof | |
| CN104365736B (en) | A kind of potato thin pancake and preparation method thereof | |
| CN104366290B (en) | Utilize gluten-free type albumen battercake that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes and preparation method thereof | |
| CN104366365A (en) | Whole-potato dumpling wrapper and preparation method thereof | |
| CN104351689B (en) | Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof | |
| CN104366261B (en) | A kind of potato steamed twisted roll and preparation method thereof | |
| CN104366376B (en) | A kind of full potato class steamed twisted roll and preparation method thereof | |
| CN104365734B (en) | A kind of full potato class thin pancake and preparation method thereof | |
| CN104381922B (en) | A kind of potato residues gluten-free type albumen deep-fried twisted dough sticks and preparation method thereof | |
| CN104365735A (en) | No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof | |
| CN104381902A (en) | Gluten-protein-free dumpling wrappers produced by sweet potato coarse dietary fibers and preparation method of gluten-protein-free dumpling wrappers | |
| CN104381920A (en) | Gluten-free steamed corn breads prepared from sweet potato coarse dietary fiber, and preparation method of gluten-free steamed corn breads |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |