CN104366374B - A kind of potato steamed bun and preparation method thereof - Google Patents

A kind of potato steamed bun and preparation method thereof Download PDF

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Publication number
CN104366374B
CN104366374B CN201410679527.1A CN201410679527A CN104366374B CN 104366374 B CN104366374 B CN 104366374B CN 201410679527 A CN201410679527 A CN 201410679527A CN 104366374 B CN104366374 B CN 104366374B
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potato
potato residues
powder
residues
steamed bun
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CN104366374A (en
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木泰华
刘兴丽
张苗
孙红男
陈井旺
戴小枫
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Chengde Yudu Ecological Agriculture Co ltd
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Institute of Food Science and Technology of CAAS
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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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention provides a kind of potato steamed bun, described steamed bun 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, albumen 1-3 part, sugared 0-1 part, salt 0-3 part, yeast 1-2 part and water; The weight ratio of described water and all the other compositions is 50-70:100.Potato steamed bun provided by the invention overcomes the defect that common wheat steamed bun 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

A kind of potato steamed bun and preparation method thereof
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 steamed bun of the comprehensive nutrition of gluten and preparation method thereof.
Background technology
Tradition steamed bun is generally make with wheat flour primary raw material, and gliadin and glutenin are necessary for the fermentation of steamed bun, can form the distinctive network structure of gluten thus obtain the dough that has good strength, elasticity and hold gas ability.
At present, the processing byproduct of separate sources is added in steamed bun, to improve the nutritive value of steamed bun product, as peanut dregs, soybean residue, tomato slag, Kiwi berry slag and pimento slag etc., containing abundant dietary fiber in these bits, its addition in steamed bun is at about 1-12%, but it is less to the research of the thick dietary fiber of potato, the few especially of gluten-free type protein steamed bread is made for the thick dietary fiber of potato, because contained protein is different with glutenin structure from gliadin in potato, not there is the ability forming gluten network structure, sweat keeps gas capacity more weak.
In China, potato has huge resources advantage, and potato can produce a large amount of potato slag in the process being processed into starch, and in potato residues, it is rich in the compositions such as starch, dietary fiber, pectin, vitamin, mineral element.At present, only prepare steamed bun with potato residues and farina for raw material and have no report.
Summary of the invention
For the defect that wheat steamed bun 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 steamed bun of comprehensive nutrition.
The invention provides a kind of steamed bun, described steamed bun 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, albumen 1-3 part, sugared 0-1 part, salt 0-3 part, yeast 1-2 part and water; The weight ratio of described water and all the other compositions is 50-70:100.
Preferably, described steamed bun 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 12-15 part, modified potato starch 6-10 part, extruded-puffed potato ground-slag 6-10 part, potato residues microwave treatment powder 8-12 part, farina 2-5 part, foodstuff glue 1-2 part, albumen 1-2.8 part, sugared 0.5-1 part, salt 0.5-2 part, yeast 1-1.8 part and water; The weight ratio of described water and all the other compositions is 50-70:100.
Further preferably, potato residues fecula 25 parts, potato residues Ultramicro-powder 21 parts, potato residues nano powder 12 parts, modified potato starch 8 parts, extruded-puffed potato ground-slag 10 parts, 10 parts, potato residues microwave treatment powder, farina 5 parts, foodstuff glue 1.5 parts, 2.6 parts, albumen, sugar 1 part, salt 0.5 part, 1 part, yeast and water; The weight ratio of described water and all the other compositions is 60:100.
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 dough, stabilization time and rupture time, the structure of steamed bun can be made more even, and internal porosity is in the same size, institutional framework is fine and smooth, and the hardness of steamed bun, elasticity, chewiness and cohesiveness are all improved.
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 steamed bun;
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;
Described sugar is selected from one or more of trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol;
Invention further provides the preparation method of described steamed bun, 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; Get and be equivalent to the yeast weight 5-20 water-soluble solution yeast of 20 ~ 35 DEG C doubly, be mixed with yeast soln, be placed in 28-38 DEG C of constant incubator and activate 5-20min;
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 salt are mixed, add remaining water to mix, add step 1) middle gained foodstuff glue solution, under 80-120rpm, stir 5-15min, form dough/pasta;
3) by step 1) gained yeast soln adds step 2) in gained dough/pasta, under 80-120rpm, stir 5-20min, until form the dough of uniformity; By dough at temperature 30-38 DEG C, humidity 70%-85% condition bottom fermentation 40-90min;
4) by step 3) dough even partition after gained fermentation, rub shaping, temperature 30-38 DEG C, place 10-30min under the condition of humidity 70-85%, steam 20-45min, after cooling, namely obtain steamed bun 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 70 DEG C being equivalent to foodstuff glue weight 10 times, obtain foodstuff glue solution; Get the water-soluble solution yeast of 25 DEG C that are equivalent to yeast weight 15 times, be mixed with yeast soln, be placed in 38 DEG C of constant incubators and activate 15min;
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 salt are mixed, add remaining water to mix, add step 1) middle gained foodstuff glue solution, stir 10min at 100 rpm, form dough/pasta;
3) by step 1) gained yeast soln adds step 2) in gained dough/pasta, stir 15min at 100 rpm, until form the dough of uniformity; By dough at temperature 38 DEG C, humidity 80% condition bottom fermentation 60min;
4) by step 3) dough even partition after gained fermentation, rub shaping, under the condition of temperature 38 DEG C, humidity 80%, place 20min, steam 30min, after cooling, namely obtain steamed bun finished product.
The present invention has following remarkable advantage:
1) the micro-Huang of steamed bun color and luster provided by the invention, has the peculiar taste of potato, mouthfeel and chewiness good;
2) steamed bun provided by the invention is not containing gluten, is suitable for eating wheat class allergic human population or celiac patients;
3) in steamed bun provided by the invention, the content of protein, mineral matter, dietary fiber, vitamin and polyphenoils is obviously better than existing wheat flour steamed bun, and nutritional labeling is comprehensive, has health-care efficacy;
4) with the addition of natural plant source polyphenols in steamed bun provided by the invention, both improved potato residues gluten-free type protein steamed bread 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.
Accompanying drawing explanation
Fig. 1 is the steamed bun of the embodiment of the present invention 1 and the comparison diagram of wheat flour steamed bun air hole structure; Wherein, a: embodiment 1 potato steamed bun; B: wheat flour steamed bun.
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 8g, extruded-puffed potato ground-slag 10g, potato residues microwave treatment powder 10g, farina 5g, citrus pectin 1.5g, rice protein 2.6g, trehalose 1g, salt 1g, yeast 1g and water 90g.
2, steamed bun 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 70 DEG C being equivalent to foodstuff glue weight 10 times, obtain foodstuff glue solution; Get the water-soluble solution yeast of 35 DEG C that are equivalent to yeast weight 5 times, be mixed with yeast soln, be placed in 38 DEG C of constant incubators and activate 15min;
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 salt are mixed, add remaining water to mix, add step 1) middle gained foodstuff glue solution, stir 10min at 100 rpm, form dough/pasta;
3) by step 1) gained yeast soln adds step 2) in gained dough/pasta, stir 15min at 100 rpm, until form the dough of uniformity; By dough at temperature 38 DEG C, humidity 80% condition bottom fermentation 60min;
4) by step 3) dough even partition after gained fermentation, rub shaping, under the condition of temperature 38 DEG C, humidity 80%, place 20min, steam 30min, after cooling, namely obtain steamed bun 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 20g, modified potato starch 10g, extruded-puffed potato ground-slag 6g, potato residues microwave treatment powder 12g, farina 2g, carragheen 2g, sweet potato pectin 1g, Chickpea Protein 2g, trehalose 0.8g, salt 1g, yeast 1.5g and water 90g.
2, steamed bun 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 5 times, obtain foodstuff glue solution; Get the water-soluble solution yeast of 25 DEG C that are equivalent to yeast weight 10 times, be mixed with yeast soln, be placed in 28 DEG C of constant incubators and activate 20min;
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 salt are mixed, add remaining water to mix, add step 1) middle gained foodstuff glue solution, under 80rpm, stir 15min, form dough/pasta;
3) by step 1) gained yeast soln adds step 2) in gained dough/pasta, under 120rpm, stir 20min, until form the dough of uniformity; By dough at temperature 38 DEG C, humidity 85% condition bottom fermentation 40min;
4) by step 3) dough even partition after gained fermentation, rub shaping, under the condition of temperature 38 DEG C, humidity 85%, place 10min, steam 20min, after cooling, namely obtain steamed bun 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 4g, Potato pectins 2g, rice protein 2.8g, glucose 0.6g, salt 1g, yeast 2g and water 70g.
2, steamed bun 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; Get the water-soluble solution yeast of 35 DEG C that are equivalent to yeast weight 15 times, be mixed with yeast soln, be placed in 38 DEG C of constant incubators and activate 5min;
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 salt are mixed, add remaining water to mix, add step 1) middle gained foodstuff glue solution, under 120rpm, stir 5min, form dough/pasta;
3) by step 1) gained yeast soln adds step 2) in gained dough/pasta, under 120rpm, stir 5min, until form the dough of uniformity; By dough at temperature 30 DEG C, humidity 70% condition bottom fermentation 90min;
4) by step 3) dough even partition after gained fermentation, rub shaping, under the condition of temperature 30 DEG C, humidity 70%, place 30min, steam 45min, after cooling, namely obtain steamed bun 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, carragheen 1g, rice protein 3g, trehalose 0.5g, salt 1g, yeast 1.2g and water 90g.
2, steamed bun 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; Get the water-soluble solution yeast of 25 DEG C that are equivalent to yeast weight 15 times, be mixed with yeast soln, be placed in 38 DEG C of constant incubators and activate 5min;
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 salt are mixed, add remaining water to mix, add step 1) middle gained foodstuff glue solution, under 120rpm, stir 5min, form dough/pasta;
3) by step 1) gained yeast soln adds step 2) in gained dough/pasta, under 120rpm, stir 5min, until form the dough of uniformity; By dough at temperature 30 DEG C, humidity 70% condition bottom fermentation 90min;
4) by step 3) dough even partition after gained fermentation, rub shaping, under the condition of temperature 30 DEG C, humidity 70%, place 30min, steam 45min, after cooling, namely obtain steamed bun 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, citrus pectin 3g, soybean protein 1g, trehalose 0.7g, salt 1g, yeast 1.8g and water 90g.
2, steamed bun 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; Get the water-soluble solution yeast of 28 DEG C that are equivalent to yeast weight 10 times, be mixed with yeast soln, be placed in 38 DEG C of constant incubators and activate 5min;
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 salt are mixed, add remaining water to mix, add step 1) middle gained foodstuff glue solution, under 120rpm, stir 5min, form dough/pasta;
3) by step 1) gained yeast soln adds step 2) in gained dough/pasta, under 120rpm, stir 5min, until form the dough of uniformity; By dough at temperature 30 DEG C, humidity 70% condition bottom fermentation 90min;
4) by step 3) dough even partition after gained fermentation, rub shaping, under the condition of temperature 30 DEG C, humidity 70%, place 30min, steam 20min, after cooling, namely obtain steamed bun 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 steamed bun that this comparative example obtains is similar to conventional commercial steamed bun.
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 steamed bun
The moisture of potato residues gluten-free type protein steamed bread 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 protein steamed bread 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: m 1for 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 protein steamed bread 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 steamed bun.
3, fat test: take 1.0g potato residues gluten-free type protein steamed bread 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%/W 1; Wherein, W 1for 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 protein steamed bread 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-P-A)/W; 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 protein steamed bread (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 protein steamed bread 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 steamed bun 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 protein steamed bread in crucible, be placed on electric furnace and carry out concentrated and carbonization by suitable temperature, until potato residues gluten-free type protein steamed bread 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 protein steamed bread Analysis of Nutritive Composition (g/100g)
Composition Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Comparative example 1 Comparative example 2
Water 40.26±2.45 41.01±1.47 41.21±0.55 42.01±0.78 40.01±0.47 40.01±2.23 43.51±1.89
Protein 5.75±0.51 4.75±0.22 5.95±0.55 6.05±0.42 4.75±0.21 5.79±0.35 2.75±0.85
Fat 0.27±0.02 0.24±0.01 0.29±0.03 0.22±0.02 0.24±0.02 0.59±0.02 0.24±0.02
Dietary fiber 7.47±0.21 8.49±032 7.52±0.21 6.88±0.56 7.49±0.15 4.49±032 2.47±0.21
Starch 34.89±1.16 35.03±2.11 34.39±1.06 35.06±2.11 37.85±3.05 39.52±0.71 41.38±0.52
Ash content 1.34±0.15 1.35±0.22 1.20±0.03 1.28±0.15 1.41±0.53 1.50±0.08 1.45±0.12
V C(mg/100g) 15.62±1.07 15.52±1.07 15.33±0.21 13.52±0.47 16.52±0.98 0.28±0.01 0.05±0.01
V E(mg/100g) 0.06±0.01 0.04±0.01 0.05±0.01 0.06±0.01 0.06±0.01 0.04±0.01 0.02±0.01
V B1(mg/100g) 0.21±0.02 0.23±0.02 0.22±0.02 0.25±0.01 0.28±0.03 0.15±0.01 0.09±0.01
V B2(mg/100g) 0.06±0.01 0.08±0.01 0.08±0.01 0.06±0.01 0.07±0.01 0.04±0.01 0.02±0.01
As can be seen from Table 1, protein, fat, dietary fiber, V in potato residues gluten-free type protein steamed bread 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 protein steamed bread, 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 protein steamed bread e, VB 1and VB 2.Through more known, the dietary fiber of the steamed bun 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 protein steamed bread Mineral Concentrations analyzes (mg/100g)
Element Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Comparative example 1 Comparative example 2
Magnesium 1.68±0.09 1.64±0.09 1.68±0.03 1.72±0.02 1.55±0.09 1.57±0.07 0.83±0.01
Potassium 351.79±15.17 348.79±13.22 361.22±12.17 347.55±10.20 375.48±14.55 333.41±15.17 123.55±10.36
Sodium 324.94±25.78 314.94±15.68 322.94±5.78 323.94±7.78 321.98±9.92 324.94±5.78 324.94±10.67
Calcium 9.91±0.26 9.97±0.22 10.25±0.12 10.01±0.06 9.95±0.16 8.99±0.42 7.88±0.16
Iron 0.45±0.03 0.47±0.01 0.46±0.01 0.45±0.02 0.46±0.02 0.35±0.01 0.12±0.03
Phosphorus 100.83±3.25 100.79±1.25 111.26±4.21 102.33±1.02 101.23±3.25 90.23±2.21 112.01±4.56
Arsenic Do not detect Do not detect Do not detect Do not detect Do not detect Do not detect Do not detect
Plumbous Do not detect Do not detect Do not detect Do not detect Do not detect Do not detect Do not detect
As can be seen from Table 2, containing the abundant mineral element such as potassium, sodium, phosphorus in potato residues gluten-free type protein steamed bread, also containing a certain amount of calcium, magnesium and iron etc.; Through more known, the magnesium of the steamed bun that various embodiments of the present invention provide, potassium, calcium, sodium, iron and phosphorus content are all higher than comparative example 1 and 2.
Use the air hole structure of microscopic examination embodiment 1 and comparative example 1 gained steamed bun, testing result as shown in Figure 1 simultaneously.Compared with comparative example, the steamed bun internal porosity size that the embodiment of the present invention provides is even, and institutional framework is fine and smooth.
In sum, potato steamed bun provided by the invention be a kind ofly to be of high nutritive value, novel staple food products that mouthfeel is good.In addition, because this product is not containing mucedin, therefore, the dietary structure to gluten protein allergies crowd (as celiac patients) can be enriched preferably, strengthen the trophic function of gluten-free type protein product.
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 (11)

1. a potato steamed bun, is characterized in that, 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, albumen 1-3 part, sugar 0-1 part, salt 0-3 part, yeast 1-2 part and water; The weight ratio of described water and all the other compositions is 50-70:100;
Described potato residues is that the discarded object produced in starch process produced by raw material with potato.
2. steamed bun according to claim 1, is characterized in that, 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 12-15 part, modified potato starch 6-10 part, extruded-puffed potato ground-slag 6-10 part, potato residues microwave treatment powder 8-12 part, farina 2-5 part, foodstuff glue 1-2 part, albumen 1-2.8 part, sugar 0.5-1 part, salt 0.5-2 part, yeast 1-1.8 part and water; The weight ratio of described water and all the other compositions is 50-70:100.
3. steamed bun 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. steamed bun 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. steamed bun 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. steamed bun 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. steamed bun 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 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.
8. steamed bun according to claim 1 and 2, is characterized in that, described potato residues microwave radiation technology enzymolysis 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. steamed bun 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 albumen is all less than 160 μm.
10. steamed bun 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 albumen is all less than 106 μm.
The preparation method of steamed bun described in 11. claim 1 ~ 10 any one, is characterized in that, comprise the following 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; Get and be equivalent to the yeast weight 5-20 water-soluble solution yeast of 20 ~ 35 DEG C doubly, be mixed with yeast soln, be placed in 28-38 DEG C of constant incubator and activate 5-20min;
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 salt are mixed, add remaining water to mix, add step 1) middle gained foodstuff glue solution, under 80-120rpm, stir 5-15min, form dough/pasta;
3) by step 1) gained yeast soln adds step 2) in gained dough/pasta, under 80-120rpm, stir 5-20min, until form the dough of uniformity; By dough at temperature 30-38 DEG C, humidity 70%-85% condition bottom fermentation 40-90min;
4) by step 3) dough even partition after gained fermentation, rub shaping, temperature 30-38 DEG C, place 10-30min under the condition of humidity 70-85%, steam 20-45min, after cooling, namely obtain steamed bun finished product.
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