CN104366366B - 一种全薯类发糕及其制备方法 - Google Patents
一种全薯类发糕及其制备方法 Download PDFInfo
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- CN104366366B CN104366366B CN201410682330.3A CN201410682330A CN104366366B CN 104366366 B CN104366366 B CN 104366366B CN 201410682330 A CN201410682330 A CN 201410682330A CN 104366366 B CN104366366 B CN 104366366B
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Abstract
本发明涉及一种全薯类发糕及其制备方法。所述全薯类发糕由如下原料制备而得:薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、植物源多酚、糖、酵母、米曲霉和水;其中各组分重量比为20-100:10-20:5-15:1-10:0.1-1.2:0.1-0.8:0.1-1:0.1-1:0.1-0.7:0.1-20.5:0.7-2.7:0.5-1.5:15-65。采用本发明的技术方案可以将营养价值更高的薯粉作为主要原料经发酵制成发糕。丰富了发糕的品种,提高发糕的营养价值。本发明通过选择合适的辅料与全薯粉配伍,并调整各组分的用量关系,可以明显提高全薯类发糕的比体积,可有效改善全薯类发糕的质构特性和感官品质。本发明所述的全薯类发糕中蛋白质、矿物质、膳食纤维、维生素及抗氧化物质的含量较高,且制备工艺简单,易于工业化生产。
Description
技术领域
本发明涉及一种全薯类发糕及其制备方法,属于食品加工技术领域。
背景技术
发糕,又叫发酵蒸糕,为蒸制食品,具有蜂窝状结构、口感松软、有发酵产生的特殊风味,易被人体消化吸收,非油炸也避免了高温焙烤。但传统发糕大多以面粉或米粉为主要原料,砂糖为主辅料,经发酵和蒸制而成,虽然避免了高温烘烤,也不使用油脂,但营养单调,口味也单调,营养质量相对较低。随着健康饮食消费观念形成以及各种保健食品问世,传统发糕也开始向营养保健的方向发展。
薯类具有很高的营养价值,是全球公认的全营养食品,引起了广泛的关注与研究。从营养角度来看,马铃薯除含有丰富的碳水化合物外,还含有蛋白质、维生素、胡萝卜素、磷、铁、钙等多种营养成分。中医认为马铃薯“性平味甘无毒,能健脾和胃,益气调中,缓急止痛,通利大便。对脾胃虚弱、消化不良、肠胃不和、脘腹作痛、大便不畅的患者效果显著”。故以薯类全粉为原料制成发糕可提高发糕的营养价值。
但是,目前关于全薯类发糕及其制作方法的报道尚属空白。开发全薯类发糕并建立其制作方法,对于促进我国薯类加工业的可持续发展、保障我国粮食安全和改善居民膳食营养具有重要意义。
发明内容
为了解决上述技术问题,本发明提供一种全薯类发糕及制备方法。所制得的全薯类发糕不含有面粉或米粉,营养更加全面、口感更好,适合大力推广。
为了实现上述目的,本发明采用如下技术方案:
一种全薯类发糕,由如下原料制备而得:薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、植物源多酚、糖、酵母、米曲霉和水;其中各组分重量比为20-100:10-20:5-15:1-10:0.1-1.2:0.1-0.8:0.1-1:0.1-1:0.1-0.7:0.1-20.5:0.7-2.7:0.5-1.5:15-65。
优选地,所述全薯类饼发糕由如下原料制备而得:薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、植物源多酚、糖、酵母、米曲霉和水;其中各组分重量比为70-100:10-15:6-12:5-9:0.4-0.8:0.3-0.7:0.4-0.8:0.3-0.6:0.5-0.7:8-20:1-2.5:1-1.5:50-65。
作为本发明优选的实施方式,所述全薯类饼发糕由如下原料制备而得:薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、植物源多酚、糖、酵母、米曲霉和水;其中各组分重量比为20-100:10-15:5-10:1-8:0.1-0.6:0.1-0.6:0.1-0.6:0.1-0.5:0.1-0.7:1-15:0.7-2:0.5-1.5:18-65。
进一步优选,所述全薯类饼发糕由如下原料制备而得:薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、植物源多酚、糖、酵母、米曲霉和水;其中各组分重量比为100:10:10:8:0.5:0.6:0.6:0.4:0.7:15:1.5:1.5:65。
在本发明中,所述薯类为马铃薯、甘薯、木薯中的一种或几种,优选马铃薯、甘薯。
在本发明中,所述薯类全粉、薯类淀粉、薯类变性淀粉、蛋白的粒度均低于100目,优选100-200目;
在本发明中,所述薯类变性淀粉为薯类淀粉经物理化学改性的淀粉;优选预糊化淀粉、老化淀粉、淀粉磷酸酯、交联淀粉、酶改性淀粉、超高压协同酶法改性淀粉;
在本发明中,所述蛋白为马铃薯蛋白、甘薯蛋白、鹰嘴豆蛋白、花生蛋白、大豆蛋白、乳清分离蛋白、酪蛋白及乳清蛋白浓缩物的一种或几种;优选甘薯蛋白、鹰嘴豆蛋白。
在本发明中,所述糖为海藻糖、葡萄糖、果糖、半乳糖、麦芽糖、阿拉伯糖、糊精、环糊精、β-葡聚糖、阿拉伯木聚糖及糖醇的一种或几种;优选海藻糖、半乳糖。
在本发明中,所述植物源多酚可以取自茶多酚、苹果多酚、葡萄籽多酚、甘薯茎叶多酚等中的一种或几种;优选甘薯茎叶多酚、茶多酚。
本发明还提供一种全薯类发糕的制备方法,包括以下步骤:
1)按比例称取薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、植物源多酚、糖、酵母、米曲霉和水;
2)用部分水溶解马铃薯果胶、甜菜果胶、柚皮果胶和蓝莓果胶,得果胶溶液;
用部分水溶解米曲霉,得米曲霉溶液;
余下的水溶解酵母,得酵母溶液,恒温培养活化,待用;
3)将薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、植物源多酚和糖混合,加入步骤2)中配好的果胶溶液和米曲霉溶液,在80-150rpm下搅拌5-15min,于25-36℃,湿度70%-95%条件下发酵6-24h,形成米曲霉发酵面团;
4)将步骤2)活化后的酵母溶液加入步骤3)中形成的米曲霉发酵面团中,在80-150rpm下搅拌5-25min,直至形成均匀一致的面团;
5)将步骤4)制成的面团在温度为32-38℃,湿度70%-85%条件下发酵40-90min;
6)将步骤5)中发酵后的面团揉匀,形成面坯;
7)将步骤6)中成型的面坯于100℃下蒸制20-45min,冷却后即可。
其中,步骤2)中,用相当于各果胶总重量5-10倍的水溶解果胶;用相当于米曲霉重量3-8倍的水溶解米曲霉。
其中,所述步骤2)中,用于溶解马铃薯果胶、甜菜果胶、柚皮果胶和蓝莓果胶的水的温度为50-100℃;
其中,所述步骤2)中,用于溶解米曲霉的水的温度为25-36℃;
其中,所述步骤2)中,用于溶解酵母的水的温度为28-38℃,活化时间为5-20min,活化温度为28-38℃。
可根据需要,在步骤6)中撒少许芝麻、葡萄干、红枣等,以提高发糕的外观色彩,且可增强发糕的口感风味及营养价值。
采用本发明的技术方案可以将营养价值更高的薯粉作为主要原料经发酵制成发糕。丰富了发糕的品种,提高发糕的营养价值。本发明通过选择合适的辅料与全薯粉配伍,并调整各组分的用量关系,可以明显提高全薯类发糕的比体积,可有效改善全薯类发糕的质构特性和感官品质。本发明所述的全薯类发糕中蛋白质、矿物质、膳食纤维、维生素及抗氧化物质的含量较高,且制备工艺简单,易于工业化生产。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。
下述实施例中所述实验方法,如无特殊说明,均为常规方法;所述试剂和材料,如无特殊说明,均可从商业途径获得。
实施例1一种全薯类发糕
所述全薯类发糕由如下原料制备而得:马铃薯全粉、甘薯淀粉、甘薯变性淀粉、甘薯蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、甘薯茎叶多酚、海藻糖、酵母、米曲霉和水;其中各成分质量比依次为80:15:8:6:0.6:0.4:0.5:0.5:0.6:10:2:1:50。
实施例2一种全薯类发糕
所述全薯类发糕由如下原料制备而得:甘薯全粉、马铃薯淀粉、马铃薯变性淀粉、鹰嘴豆蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、茶多酚、半乳糖、酵母、米曲霉和水;其中各成分质量比依次为100:10:10:8:0.5:0.6:0.6:0.4:0.7:15:1.5:1.5:65。
实施例3一种全薯类发糕
所述全薯类发糕由如下原料制备而得:马铃薯全粉、马铃薯淀粉、马铃薯变性淀粉、大豆蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、苹果多酚、阿拉伯糖、酵母、米曲霉和水;其中各成分质量比依次为20:10:5:1:0.1:0.1:0.1:0.1:0.1:1:0.7:0.5:18。
实施例4一种全薯类发糕的制备方法
按照实施例1的配方制备全薯类发糕,包括如下步骤:
1)按重量比称取马铃薯全粉、甘薯淀粉、甘薯变性淀粉、甘薯蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、甘薯茎叶多酚、海藻糖、酵母、米曲霉和水;
2)用相当于马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶重量6倍的步骤1)中称取的水溶解步骤1)中称取的马铃薯果胶、甜菜果胶、柚皮果胶和蓝莓果胶,得果胶溶液;
用相当于米曲霉重量4倍的步骤1)中称取的水溶解步骤1)中称取的米曲霉,得米曲霉溶液;
其余水溶解步骤1)中称取的酵母,得酵母溶液,置于恒温培养箱中活化待用;
3)将步骤1)中称取的薯类全粉、薯类淀粉、薯类变性淀粉、甘薯蛋白、甘薯茎叶多酚和海藻糖倒入和面机中,加入步骤2)中配好的果胶溶液和米曲霉溶液,在100rpm下搅拌10min,于36℃,湿度95%条件下发酵6h,形成米曲霉发酵面团;
4)将步骤2)中活化了的酵母溶液加入步骤3)中形成的米曲霉发酵面团中,在90rpm下搅拌20min,直至形成均匀一致的面团;
5)将步骤4)制成的面团在温度为36℃,湿度85%条件下发酵50min;
6)将步骤5)中醒发完成的面团揉匀;
7)将步骤6)中成型的面坯于100℃下蒸制30min,冷却后即可。
实施例5一种全薯类发糕的制备方法
按照实施例2的配方制备全薯类发糕,包括如下步骤:
1)按重量比称取甘薯全粉、马铃薯淀粉、马铃薯变性淀粉、鹰嘴豆蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、茶多酚、半乳糖、酵母、米曲霉和水;
2)用相当于马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶重量8倍的步骤1)中称取的水溶解步骤1)中称取的马铃薯果胶、甜菜果胶、柚皮果胶和蓝莓果胶,得果胶溶液;
用相当于米曲霉重量3倍的步骤1)中称取的水溶解步骤1)中称取的米曲霉,得米曲霉溶液;
其余水溶解步骤1)中称取的酵母,得酵母溶液,置于恒温培养箱中活化待用;
3)将步骤1)中称取的薯类全粉、薯类淀粉、薯类变性淀粉、鹰嘴豆蛋白、茶多酚和半乳糖倒入和面机中,加入步骤2)中配好的果胶溶液和米曲霉溶液,在120rpm下搅拌8min,于35℃,湿度85%条件下发酵10h,形成米曲霉发酵面团;
4)将步骤2)中活化了的酵母溶液加入步骤3)中形成的米曲霉发酵面团中,在100rpm下搅拌15min,直至形成均匀一致的面团;
5)将步骤4)制成的面团在温度为38℃,湿度85%条件下发酵40min;
6)将步骤5)中醒发完成的面团揉匀;
7)将步骤6)中成型的面坯于100℃下蒸制40min,冷却后即可。
实施例6一种全薯类发糕的制备方法
按照实施例3的配方制备全薯类发糕,包括如下步骤:
1)按重量比称取马铃薯全粉、马铃薯淀粉、马铃薯变性淀粉、大豆蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、苹果多酚、阿拉伯糖、酵母、米曲霉和水;
2)用相当于马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶重量10倍的步骤1)中称取的水溶解步骤1)中称取的马铃薯果胶、甜菜果胶、柚皮果胶和蓝莓果胶,得果胶溶液;
用相当于米曲霉重量6倍的步骤1)中称取的水溶解步骤1)中称取的米曲霉,得米曲霉溶液;
其余水溶解步骤1)中称取的酵母,得酵母溶液,置于恒温培养箱中活化待用;
3)将步骤1)中称取的薯类全粉、薯类淀粉、薯类变性淀粉、鹰嘴豆蛋白、茶多酚和半乳糖倒入和面机中,加入步骤2)中配好的果胶溶液和米曲霉溶液,在150rpm下搅拌5min,于35℃,湿度85%条件下发酵10h,形成米曲霉发酵面团;
4)将步骤2)中活化了的酵母溶液加入步骤3)中形成的米曲霉发酵面团中,在150rpm下搅拌5min,直至形成均匀一致的面团;
5)将步骤4)制成的面团在温度为38℃,湿度85%条件下发酵40min;
6)将步骤5)中醒发完成的面团揉匀;
7)将步骤6)中成型的面坯于100℃下蒸制40min,冷却后即可。
对比例1
与实施例5相比,区别仅在于:去除甘薯淀粉、甘薯变性淀粉、甘薯蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶,并将其中2/3薯类全粉替换为小麦粉。所得到的发糕与常规市售产品相似。
实验例1全薯类发糕的成分分析
对实施例4-6和对比例1所得发糕的水分、蛋白质、脂肪、膳食纤维、淀粉、灰分、维生素及矿物元素等进行分析,结果见表1-2。其中分析方法如下:
1、具体检测方法
1)水分测定:水分测定采用GB5009.3—2010。取洁净铝制称量瓶,置于101℃-105℃干燥箱中,瓶盖斜支于瓶边,加热1.0h,取出盖好,置干燥器内冷却0.5h,称量,并重复干燥至前后两次质量差不超过2mg,即为恒重。称取全薯类发糕3g-5g(精确至0.0001g),放称量瓶中,试样厚度不超过5mm,加盖,精密称量后,置101℃~105℃干燥箱中,瓶盖斜支于瓶边,干燥2h-4h后,盖好取出,放入干燥器内冷却0.5h后称量。然后再放入100℃-105℃干燥箱中干燥1h左右,取出,放入干燥器内冷却0.5h后再称量。并重复以上操作至前后两次质量差不超过2mg,即为恒重。
结果计算
水分含量(%)=100×(m1-m2)/(m1-m3)
式中:
m1——称量瓶和试样的质量,g;
m2——称量瓶和试样干燥后的质量,g;
m3——称量瓶的质量,g。
水分含量≥1g/100g时,计算结果保留三位有效数字;水分含量<1g/100g时,结果保留两位有效数字。
注:两次恒重值在最后计算中,取最后一次的称量值。
2)蛋白质含量测定:称取0.50g全薯类发糕放入硝化管中,加浓硫酸(浓度98%)10mL,消化温度420℃,时间1.5h,用凯氏定氮仪全薯类发糕中的蛋白质含量(瑞典Foss公司KIELTECANALYSISER凯氏定氮仪)。
3)脂肪测定:称取1.0g全薯类发糕放置在洁净的纸套筒中,加入少量脱脂棉,在浸提烧杯中加80mL石油醚,用福斯特卡托公司SoxtecAvanti2050自动脂肪检测仪提取样品中脂肪。浸提结束后,取出提取杯,并将提取杯置于100℃干燥箱中30min,在干燥器中冷却再称重,计算脂肪含量。
脂肪含量(%)=(W2/W1)×100
W1—浸提前样品重量,g;
W2—浸提干燥后脂肪重量,g。
4)膳食纤维含量测定:参照AOAC991.43方法进行。
具体方法为:称取全薯类发糕1.000±0.005g(精确到0.1mg)于100mL烧杯中,加入40mLMES-TRIS(2-(N-吗啉代)磺酸基乙烷-三羟(羟甲基)氨基甲烷)缓冲液,pH8.2,搅拌至分散均匀;加入50μL耐热α-淀粉酶液,磁力搅拌器低速搅拌,并于沸水浴中孵育30min后,冷却至60℃,10mL蒸馏水冲洗烧杯内壁上残渣;加入5mL0.561M的HCl,并不断搅拌,后用1M的NaOH或HCl于60℃下调节pH值至4.0-4.7;加入100μL淀粉葡萄糖苷酶溶液,充分混匀,60℃下振荡孵育30min;加入100uL蛋白酶溶液,充分混匀,60℃下振荡孵育30min;向烧杯中加入225mL预热至60℃的95%乙醇(95%乙醇与待测混合液体积比4:1),室温下沉淀1h;将乙醇沉淀后酶解液转移至坩埚中,用78%乙醇清洗烧杯中残渣,一并转入坩埚中抽滤,再分别用78%乙醇、95%乙醇和丙酮清洗坩埚2次,然后将坩埚置于105℃烘箱中放置过夜至恒重,记录坩埚及残渣重量(W2)。测定残渣中蛋白质、灰分的含量,其重量分别记为P、A。
结果计算:
膳食纤维含量(%)=100×(W2-W1)/(W-P-A)
W—样品重量,g;
W1—坩埚和硅藻土的重量,g;
W2—坩埚、硅藻土和残渣的重量,g;
P—残渣中蛋白质的含量,g/100g;
A—残渣中灰分的含量,g/100g。
注:在重复性条件下获得的两次独立测定结果的绝对差值不得超过算术平均值的5%。
5)淀粉测定:按照AOAC996.11的方法测定。取全薯类发糕(10mg)加入到玻璃试管中(16*120mm),轻敲试管,以确保所有的样品都落到试管底部;添加0.2mL80%乙醇到样品中增加其溶解性,用涡旋混合器混匀;立即加入3mL的耐高温α-淀粉酶(100U/mL),在沸水浴中孵育6min(在第2、4、6min大力震荡试管);加入0.1mL淀粉葡萄糖酶(3300U/mL),用涡旋混合器混匀,50℃下水浴30min;将全部试验的试管转移到100mL容量瓶中,用洗瓶彻底冲洗干净,用蒸馏水定容,混匀,等分溶液在3000r下离心10min;转移等分(0.1mL)后的稀释溶液到玻璃试管中;添加3mL的葡糖糖氧化酶(Glucoseoxidaseplusperoxidase,GOPOD)试剂到每个试管中(包括D-葡萄糖控制组和空白组),50℃下水浴20min;D-葡萄糖控制组包括0.1mLD-葡萄糖溶液和3.0mLGOPOD试剂,空白组包括0.1mL水合3.0mLGOPOD试剂;在510nm下测定样品、D-葡萄糖控制组和空白组的吸光度。按下述公式进行计算:
淀粉含量(%)=(A1-A2)*(F/W)*FV*0.9
A1—样品的吸光度;
A2—空白组的吸光度;
F—100/控制组的吸光度;
W—样品重量,g;
FV—最终定容的体积,mL。
6)灰分测定:灰分测定参照GB5009.4—2010的方法。具体步骤为:取大小适宜的瓷坩埚置马弗炉中,在550℃±25℃下灼烧0.5h,冷却至200℃左右,取出,放入干燥器中冷却30min,准确称量。重复灼烧至前后两次称量相差不超过0.5mg为恒重。然后,取3g-10g(精确至0.0001g)全薯类发糕置于瓷坩埚中,先在电热板上以小火加热使样品充分炭化至无烟,然后置于马弗炉中,在550℃±25℃灼烧4h。冷却至200℃左右,取出,放入干燥器中冷却30min,称量前如发现灼烧残渣有炭粒时,应向试样中滴入少许水湿润,使结块松散,蒸干水分再次灼烧至无炭粒即表示灰化完全,方可称量。重复灼烧至前后两次称量相差不超过0.5mg为恒重。按下式计算。
灰分含量(%)=100×(m1-m2)/(m3-m2)
m1—坩埚和灰分的质量,g;
m2—坩埚的质量,g;
m3—坩埚和试样的质量,g。
注:在重复性条件下获得的两次独立测定结果的绝对差值不得超过算术平均值的5%。
7)维生素含量的测定
维生素E含量参照GB/T5009.82-2003进行测定;
维生素B1含量参照GB/T5009.84-2003进行测定;
维生素B2含量参照GB/T7629-87进行测定。
维生素C含量测定方法如下:
用天平称全薯类发糕4g,加入2%草酸溶液少许,在研钵中研磨,移入50ml容量瓶,用2%草酸定容至刻度线,摇匀后静置备用。准确吸取样品提取液(上清液或滤液)两份,每份10.0ml,分别置于锥形瓶中,用2,6-D滴定至溶液呈桃红色,记录所用2,6-D溶液体积。准确吸取2%草酸10ml。用2,6-D滴定至溶液呈桃红色,记录所用体积。计算公式如下:
VC含量(mg/100g样品)=(VA-VB)×S/W×100
VA为滴定样品提取液所用2,6-D的体积;
VB为滴定空白对照所用2,6-D的体积;
S为1mL2,6-D相当于抗坏血酸的mg数;
W为待测样品的重量。
8)矿物元素的测定:参照GB19644-2010方法进行。
具体方法:称2-3g全薯类发糕于坩埚中,置于电炉上用适宜的温度进行浓缩以及碳化,直到全薯类发糕完全变成黑色,不再产生浓烟,即此时碳化完毕。再将坩埚放到马弗炉中进行灰化,650℃灼烧3-4h,直至黑色的固态变成灰色的粉末,则灰化完全。取出坩埚冷却至室温,加入5mL(1:3)盐酸,充分溶解后在电炉上煮沸,用定量滤纸过滤,移入25mL容量瓶中,定容,此时容量瓶中的液体为透明液体,用于测定铁的含量,然后用25倍稀释液测定钙,用500倍稀释液测定钾、钠和镁。选定钾、钠、镁、钙、铁、镁的标准系列,通过改变乙炔流量、灯电流、燃烧头高度等仪器条件,测其吸光度,确定各元素测定的最佳仪器条件。选定钾、钠、镁、钙、铁、镁的标准系列,在上述最佳仪器和试验条件下,测定钾、钠、镁、钙、铁、镁的线性范围及检测限。
2、实验结果:
2.1营养成分分析:见表1
表1新鲜全薯类发糕中的营养成分分析(g/100g)
指标 | 水分 | 蛋白质 | 脂肪 | 膳食纤维 | 淀粉 |
实施例4 | 48.52±2.69 | 6.49±0.27 | 0.20±0.03 | 7.43±0.59 | 35.04±0.61 |
实施例5 | 48.86±3.01 | 6.53±0.34 | 0.23±0.02 | 7.67±0.74 | 33.11±0.56 |
实施例6 | 49.64±1.69 | 7.03±0.15 | 0.21±0.04 | 7.51±0.68 | 33.32±0.75 |
对比例1 | 48.92±2.31 | 6.87±0.62 | 0.20±0.03 | 4.79±0.56 | 36.74±0.34 |
指标 | 灰分 | VC(mg/100g) | VE(mg/100g) | VB1(mg/100g) | VB2(mg/100g) |
实施例4 | 1.45±0.12 | 14.52±0.61 | 0.05±0.01 | 0.20±0.01 | 0.05±0.01 |
实施例5 | 1.21±0.09 | 14.86±0.87 | 0.05±0.02 | 0.19±0.02 | 0.06±0.01 |
实施例6 | 1.23±0.07 | 14.17±0.49 | 0.04±0.00 | 0.18±0.02 | 0.05±0.00 |
对比例1 | 1.46±0.14 | 9.12±0.68 | 0.06±0.02 | 0.12±0.03 | 0.02±0.00 |
从表1中可以看出,全薯类发糕中蛋白质、脂肪、膳食纤维、VC、淀粉含量丰富,蛋白质可提供人体所需要能量,并增加必需氨基酸的供给;膳食纤维可以预防心血管疾病、癌症、糖尿病、肥胖以及其它疾病;VC含量的增加可以提高全薯类发糕的抗氧化性,有助于抗衰老、改善记忆力等;淀粉可提供人体所需的热量。此外,全薯类发糕中还含有少量的VE、VB1和VB2。
2.2矿物元素含量分析:见表2
表2新鲜全薯类发糕中的矿物元素含量分析(mg/100g)
指标 | 镁 | 钾 | 钠 | 钙 |
实施例4 | 0.65±0.03 | 259.32±6.57 | 6.95±0.16 | 9.24±0.27 |
实施例5 | 0.79±0.05 | 268.99±7.12 | 7.49±0.13 | 9.52±0.21 |
实施例6 | 0.68±0.04 | 261.28±6.98 | 7.15±0.25 | 9.12±0.24 |
对比例1 | 0.53±0.04 | 196.32±6.84 | 7.51±0.26 | 8.64±0.19 |
指标 | 铁 | 磷 | 砷 | 铅 |
实施例4 | 0.48±0.02 | 98.36±1.35 | 未检出 | 未检出 |
实施例5 | 0.51±0.03 | 107.12±1.27 | 未检出 | 未检出 |
实施例6 | 0.49±0.03 | 105.32±1.28 | 未检出 | 未检出 |
对比例1 | 0.29±0.01 | 84.34±1.36 | 未检出 | 未检出 |
从表2中可以看出,全薯类发糕中含有丰富的钾、磷等矿物元素,还含有一定量的钙、钠、镁和铁等。总之,本方法所制作的全薯类发糕是一种具有较高营养价值的新型主食产品
实验例2发糕感官品质的检测
1、按照下表所示标准对实施例4-6和对比例1的发糕进行感官评价:
2、实验结果
表3全薯类发糕的感官评价结果
项目 | 外观 | 风味 | 口感 | 内部结构 | 总分 |
实施例4 | 23 | 26 | 25 | 7 | 81 |
实施例5 | 24 | 28 | 27 | 8 | 87 |
实施例6 | 22 | 28 | 26 | 7 | 83 |
对比例1 | 20 | 24 | 21 | 6 | 71 |
从表3可以看出,本发明提供的发糕,其感官明显优于现有技术中添加少量薯粉制成的发糕,色泽淡黄、外形挺立饱满、有薯类特有的香气、酸碱适中、咀嚼适口、易下咽、不黏牙、不牙碜、回弹性好、气孔细小、层次纹理较均匀。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (15)
1.一种全薯类发糕,其特征在于,由如下原料制备而得:薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、植物源多酚、糖、酵母、米曲霉和水;其中各组分重量比为20-100:10-20:5-15:1-10:0.1-1.2:0.1-0.8:0.1-1:0.1-1:0.1-0.7:0.1-20.5:0.7-2.7:0.5-1.5:15-65;
所述薯类变性淀粉为薯类淀粉经物理化学改性的淀粉。
2.根据权利要求1所述的全薯类发糕,其特征在于,由如下原料制备而得:薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、植物源多酚、糖、酵母、米曲霉和水;其中各组分重量比为20-100:10-15:5-10:1-8:0.1-0.6:0.1-0.6:0.1-0.6:0.1-0.5:0.1-0.7:1-15:0.7-2:0.5-1.5:18-65。
3.根据权利要求1所述的全薯类发糕,其特征在于,所述薯类为马铃薯、甘薯、木薯中的一种或几种。
4.根据权利要求3所述的全薯类发糕,其特征在于,所述薯类选自马铃薯、甘薯。
5.根据权利要求1所述的全薯类发糕,其特征在于,所述薯类全粉、薯类淀粉、薯类变性淀粉、蛋白的粒度均低于100目。
6.根据权利要求5所述的全薯类发糕,其特征在于,所述薯类全粉、薯类淀粉、薯类变性淀粉、蛋白的粒度为100-200目。
7.根据权利要求1所述的全薯类发糕,其特征在于,所述薯类变性淀粉为薯类淀粉选自预糊化淀粉、老化淀粉、淀粉磷酸酯、交联淀粉、酶改性淀粉、超高压协同酶法改性淀粉。
8.根据权利要求1所述的全薯类发糕,其特征在于,所述蛋白为马铃薯蛋白、甘薯蛋白、鹰嘴豆蛋白、花生蛋白、大豆蛋白、乳清分离蛋白、酪蛋白及乳清蛋白浓缩物的一种或几种。
9.根据权利要求8所述的全薯类发糕,其特征在于,所述蛋白选自甘薯蛋白、鹰嘴豆蛋白。
10.根据权利要求1所述的全薯类发糕,其特征在于,所述糖为海藻糖、葡萄糖、果糖、半乳糖、麦芽糖、阿拉伯糖、糊精、β-葡聚糖、阿拉伯木聚糖及糖醇的一种或几种。
11.根据权利要求10所述的全薯类发糕,其特征在于,所述糖选自海藻糖、半乳糖。
12.根据权利要求1所述的全薯类发糕,其特征在于,所述植物源多酚可以取自茶多酚、苹果多酚、葡萄籽多酚、甘薯茎叶多酚等中的一种或几种。
13.根据权利要求12所述的全薯类发糕,其特征在于,所述植物源多酚选自甘薯茎叶多酚、茶多酚。
14.一种权利要求1-12任一所述全薯类发糕的制备方法,其特征在于,包括以下步骤:
1)按比例称取薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、马铃薯果胶、甜菜果胶、柚皮果胶、蓝莓果胶、植物源多酚、糖、酵母、米曲霉和水;
2)用部分水溶解马铃薯果胶、甜菜果胶、柚皮果胶和蓝莓果胶,得果胶溶液;
用部分水溶解米曲霉,得米曲霉溶液;
余下的水溶解酵母,得酵母溶液,恒温培养活化,待用;
3)将薯类全粉、薯类淀粉、薯类变性淀粉、蛋白、植物源多酚和糖混合,加入步骤2)中配好的果胶溶液和米曲霉溶液,在80-150rpm下搅拌5-15min,于25-36℃,湿度70%-95%条件下发酵6-24h,形成米曲霉发酵面团;
4)将步骤2)活化后的酵母溶液加入步骤3)中形成的米曲霉发酵面团中,在80-150rpm下搅拌5-25min,直至形成均匀一致的面团;
5)将步骤4)制成的面团在温度为32-38℃,湿度70%-85%条件下发酵40-90min;
6)将步骤5)中发酵后的面团揉匀,形成面坯;
7)将步骤6)中成型的面坯于100℃下蒸制20-45min,冷却后即可。
15.根据权利要求14所述的制备方法,其特征在于,步骤2)中,用相当于各果胶总重量5-10倍的水溶解果胶;用相当于米曲霉重量3-8倍的水溶解米曲霉;
其中,所述步骤2)中,用于溶解马铃薯果胶、甜菜果胶、柚皮果胶和蓝莓果胶的水的温度为50-100℃;
其中,所述步骤2)中,用于溶解米曲霉的水的温度为25-36℃;
其中,所述步骤2)中,用于溶解酵母的水的温度为28-38℃,活化时间为5-20min,活化温度为28-38℃。
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