CN104381395A - Potato cake and making method thereof - Google Patents
Potato cake and making method thereof Download PDFInfo
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- CN104381395A CN104381395A CN201410681369.3A CN201410681369A CN104381395A CN 104381395 A CN104381395 A CN 104381395A CN 201410681369 A CN201410681369 A CN 201410681369A CN 104381395 A CN104381395 A CN 104381395A
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- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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Abstract
The invention provides a potato cake. The cake is made from components in parts by weight: 10-40 parts of potato residue starch, 10-40 parts of potato residue ultra-fine powder, 10-20 parts of potato residue nanometer powder, 4-12 parts of potato modified starch, 5-12 parts of extruded and expanded potato residue powder, 5-13 parts of potato residue microwave processing powder, 0.5-6 parts of potato starch, 0.1-3 parts of food gum, 0.1-0.7 parts of plant source polyphenol, 1-3 parts of protein, 10-40 parts of sugar, 1-3 parts of tartar powder, 130-390 parts of eggs, 30-60 parts of edible oil and 22-70 parts of water. The potato cake provided by the invention overcomes disadvantages existing in the common wheat cakes, excludes wheat gluten, is suitable for people who are allergic to wheat or patients who suffer from celiac disease to eat, and has comprehensive nutrient contents and a health-care function.
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 cake of the comprehensive nutrition of gluten and preparation method thereof.
Background technology
Tradition cake is generally be that Raw material processing forms with wheat flour, although cake both domestic and external research and development have obtained very large progress in color etc., need to improve in the nutritive value and health care of cake.And be that primary raw material carries out processing in the technique of cake with wheat flour, because excessive pursuit machining accuracy causes numerous nutrient to be lost, and lysine content is lower in wheat flour protein, also the nutritive value of cake is affected, and have some consumers not tolerate wheat or mucedin, produce allergic symptom.Along with the raising gradually of living standards of the people, cake future is necessarily towards future developments such as green, healthy and environmental protection.
In prior art, have and potato has been applied in the making of cake.Patent document CN102972478A discloses a kind of processing method of potato cake, and the mass percent of its cake raw material mixing is wheat flour 20-30%, honey 2-5%, dehydrated potato powder 40-50%, salt 1-2%, cream 10-20%, cake emulsifier 1-2%, all the other are water; After cake raw material mix and blend, put into baking oven after plastotype and cure 20 minutes, take out and pack.Although had in prior art and potato is applied to cake production, it has still employed the wheat flour of 20 ~ 30% enormous proportions, containing a large amount of gluten in obtained cake.
There is abundant potato resource in China, and become at Potato ring rot bacteria in the process of starch and can produce a large amount of potato slag, in potato residues, it is rich in the compositions such as starch, dietary fiber, pectin, vitamin, mineral element.Therefore, exploitation potato residues gluten-free type cake also sets up its preparation method, significant for promoting the sustainable development of China's potato class processing industry, ensureing China's grain security and improving dietary nutrition of urban residents.
Summary of the invention
For the defect that wheat cake 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 cake of comprehensive nutrition.
The invention provides a kind of cake, described cake 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 1-3 part, sugared 10-40 part, tower tower powder 1-3 part, egg 130-390 part, edible oil 30-60 part and water 22-70 part.
Preferably, described cake 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 10-15 part, modified potato starch 6-10 part, extruded-puffed potato ground-slag 6-10 part, potato residues microwave treatment powder 8-12 part, farina 2-6 part, foodstuff glue 1-2 part, plant source polyphenol 0.3-0.6 part, albumen 1-2.5 part, sugared 12-30 part, tower tower powder 1.5-2.5 part, egg 150-300 part, edible oil 35-55 part and water 30-60 part.
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 batter, stabilization time and rupture time, the structure of cake 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 cake.
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.
Described sugar is selected from one or more of trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol;
Described edible oil is selected from one or more in cream, sheep oil, butter, lard, peanut oil, soybean oil, sunflower oil, rapeseed oil, corn wet goods.
Invention further provides the preparation method of described cake, described method comprises following concrete steps:
1) each raw material is taken according to weight portion; Cleaned by egg, shell, put into mixer together with sugar, 100-300rpm dismisses 10-30min, then adds edible oil, tower tower powder and water, and 100-300rpm continues to stir 2-10min, obtains egg liquid glucose;
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, foodstuff glue, albumen and plant source polyphenol are added step 1) in gained egg liquid glucose, 2-5min is stirred under 80-150rpm, form homogeneous paste thing, inject inwall immediately and coated in the grilled mold of vegetable oil;
3) by step 2) in inject the grilled mold of batter and put into the baking box being preheating to 150-200 DEG C immediately, after 5-10min, be warming up to 200-220 DEG C, baking 5-10min, until cake surface golden yellow color, at surface brush one deck stand oil after coming out of the stove, the demoulding after cooling, get product cake.
In said method, preferred steps 1) volume of gained egg liquid glucose be dismiss front volume 2-4 doubly; Preferred steps 2) the pastel volume of described injection grilled mold is the 1/4-3/5 of grilled mold volume.
Preferably, preparation method of the present invention comprises the following steps:
1) each raw material is taken according to weight portion; Cleaned by egg, shell, put into mixer together with sugar, 250rpm dismisses 15min, then adds edible oil, tower tower powder and water, and 250rpm continues to stir 5min, obtains egg liquid glucose;
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, foodstuff glue, albumen and plant source polyphenol are added step 1) in gained egg liquid glucose, stir 3min at 100 rpm, form homogeneous paste thing, inject inwall immediately and coated in the grilled mold of vegetable oil;
3) by step 2) in inject the grilled mold of batter and put into the baking box being preheating to 180 DEG C immediately, after 10min, be warming up to 200 DEG C, baking 10min, until cake surface golden yellow color, at surface brush one deck stand oil after coming out of the stove, the demoulding after cooling, get product cake.
The present invention has following remarkable advantage:
1) cake provided by the invention has peculiar flavour, the golden yellow color of potato; The institutional framework of cake is fine and smooth, and mouthfeel is good;
2) cake provided by the invention is not containing gluten, is suitable for eating wheat class allergic human population or celiac patients;
3) in cake provided by the invention, the content of protein, mineral matter, dietary fiber, vitamin and polyphenoils is obviously better than existing wheat flour cake, and nutritional labeling is comprehensive, has health-care efficacy;
4) with the addition of natural plant source polyphenols in cake provided by the invention, both improved potato residues gluten-free type protein cake 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 25g, potato residues nano powder 13g, modified potato starch 8g, extruded-puffed potato ground-slag 8g, potato residues microwave treatment powder 10g, farina 5g, Potato pectins 1.5g, Tea Polyphenols 0.5g, potato protein 2g, glucose 15g, tower tower powder 2g, egg 200g, soybean oil 40g and water 35g.
2, cake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; Cleaned by egg, shell, put into mixer together with sugar, 250rpm dismisses 15min, then adds edible oil, tower tower powder and water, and 250rpm continues to stir 5min, obtains egg liquid glucose; Gained egg liquid glucose is 3 times that dismiss front volume;
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, foodstuff glue, albumen and plant source polyphenol are added step 1) in gained egg liquid glucose, stir 3min at 100 rpm, form homogeneous paste thing, inject inwall immediately to have coated in the grilled mold of vegetable oil, the pastel volume of described injection grilled mold is 3/5 of grilled mold volume;
3) by step 2) in inject the grilled mold of batter and put into the baking box being preheating to 180 DEG C immediately, after 10min, be warming up to 200 DEG C, baking 10min, until cake surface golden yellow color, at surface brush one deck stand oil after coming out of the stove, the demoulding after cooling, get product cake.
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 1g, maltose 20g, tower tower powder 1g, egg 150g, butter 35g and water 30g.
2, cake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; Cleaned by egg, shell, put into mixer together with sugar, 100rpm dismisses 30min, then adds edible oil, tower tower powder and water, and 100rpm continues to stir 10min, obtains egg liquid glucose; Gained egg liquid glucose is 3 times that dismiss front volume;
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, foodstuff glue, albumen and plant source polyphenol are added step 1) in gained egg liquid glucose, 5min is stirred under 80rpm, form homogeneous paste thing, inject inwall immediately to have coated in the grilled mold of vegetable oil, the pastel volume of described injection grilled mold is 1/4 of grilled mold volume;
3) by step 2) in inject the grilled mold of batter and put into the baking box being preheating to 150 DEG C immediately, after 10min, be warming up to 200 DEG C, baking 10min, until cake surface golden yellow color, at surface brush one deck stand oil after coming out of the stove, the demoulding after cooling, get product cake.
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 2.5g, cyclodextrin 30g, tower tower powder 1.5g, egg 300g, peanut oil 55g and water 22g.
2, cake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; Cleaned by egg, shell, put into mixer together with sugar, 300rpm dismisses 10min, then adds edible oil, tower tower powder and water, and 200rpm continues to stir 2min, obtains egg liquid glucose; Gained egg liquid glucose is 3 times that dismiss front volume;
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, foodstuff glue, albumen and plant source polyphenol are added step 1) in gained egg liquid glucose, 2min is stirred under 150rpm, form homogeneous paste thing, inject inwall immediately to have coated in the grilled mold of vegetable oil, the pastel volume of described injection grilled mold is 3/5 of grilled mold volume;
3) by step 2) in inject the grilled mold of batter and put into the baking box being preheating to 160 DEG C immediately, after 5min, be warming up to 210 DEG C, baking 5min, until cake surface golden yellow color, at surface brush one deck stand oil after coming out of the stove, the demoulding after cooling, get product cake.
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 3g, fructose 40g, tower tower powder 2.5g, egg 390g, rapeseed oil 30g and water 70g.
2, cake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; Cleaned by egg, shell, put into mixer together with sugar, 280rpm dismisses 25min, then adds edible oil, tower tower powder and water, and 300rpm continues to stir 3min, obtains egg liquid glucose; Gained egg liquid glucose is 3 times that dismiss front volume;
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, foodstuff glue, albumen and plant source polyphenol are added step 1) in gained egg liquid glucose, 4min is stirred under 120rpm, form homogeneous paste thing, inject inwall immediately to have coated in the grilled mold of vegetable oil, the pastel volume of described injection grilled mold is 3/5 of grilled mold volume;
3) by step 2) in inject the grilled mold of batter and put into the baking box being preheating to 200 DEG C immediately, after 6min, be warming up to 210 DEG C, baking 6min, until cake surface golden yellow color, at surface brush one deck stand oil after coming out of the stove, the demoulding after cooling, get product cake.
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 0.5g, araboxylan 10g, tower tower powder 3g, egg 130g, sunflower oil 60g and water 60g.
2, cake is prepared in accordance with the following steps:
1) each raw material is taken according to weight portion; Cleaned by egg, shell, put into mixer together with sugar, 200rpm dismisses 15min, then adds edible oil, tower tower powder and water, and 150rpm continues to stir 10min, obtains egg liquid glucose; Gained egg liquid glucose is 3 times that dismiss front volume;
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, foodstuff glue, albumen and plant source polyphenol are added step 1) in gained egg liquid glucose, 5min is stirred under 90rpm, form homogeneous paste thing, inject inwall immediately to have coated in the grilled mold of vegetable oil, the pastel volume of described injection grilled mold is 3/5 of grilled mold volume;
3) by step 2) in inject the grilled mold of batter and put into the baking box being preheating to 190 DEG C immediately, after 8min, be warming up to 220 DEG C, baking 8min, until cake surface golden yellow color, at surface brush one deck stand oil after coming out of the stove, the demoulding after cooling, get product cake.
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 cake that this comparative example obtains is similar to conventional commercial cake.
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 cake
The moisture of potato residues gluten-free type protein cake 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 cake 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 cake 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 (Foss company of Sweden KIELTEC ANALYSISER kjeldahl apparatus) in kjeldahl apparatus potato residues cake.
3, fat test: take 1.0g potato residues gluten-free type protein cake 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 Soxtec Avanti 2050.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 AOAC 991.43 method.Take potato residues gluten-free type protein cake 1.000 ± 0.005g (being accurate to 0.1mg) in 100mL beaker, add 40mL MES-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 5mL 0.561M, 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 protein cake (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 (Glucose oxidase plus peroxidase, 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 GB 5009.4-2010.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 cake 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/T 5009.82-2003;
Vitamin B1 content measures with reference to GB/T 5009.84-2003;
Vitamin B2 content measures with reference to GB/T 7629-87;
Vitamin C content assay method is as follows: weigh potato residues gluten-free type protein cake 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 1mL 2,6-D is 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 cake in crucible, be placed on electric furnace and carry out concentrated and carbonization by suitable temperature, until potato residues gluten-free type protein cake 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 cake Analysis of Nutritive Composition (g/100g)
| Composition | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 | Comparative example 2 |
| Water | 27.29±2.85 | 28.69±1.96 | 27.15±2.01 | 28.64±2.15 | 27.54±2.74 | 27.82±1.98 | 27.88±2.15 |
| Protein | 10.01±0.34 | 9.87±0.15 | 17.23±0.32 | 17.98±0.56 | 9.66±0.25 | 10.56±0.54 | 9.24±0.31 |
| Fat | 17.95±0.49 | 17.84±0.67 | 17.62±0.41 | 15.32±0.46 | 18.65±0.51 | 17.82±0.42 | 17.96±0.52 |
| Dietary fiber | 11.25±0.77 | 11.56±0.23 | 10.51±0.53 | 10.63±0.36 | 11.97±0.42 | 9.51±0.68 | 2.63±0.46 |
| Starch | 29.64±0.26 | 29.88±0.87 | 25.21±0.33 | 25.32±0.25 | 29.89±0.35 | 31.55±0.38 | 40.15±0.23 |
| Ash content | 1.78±0.12 | 1.56±0.21 | 1.71±0.11 | 1.64±0.09 | 1.66±0.08 | 1.81±0.25 | 1.71±0.22 |
| V C(mg/100g) | 11.99±0.56 | 11.75±0.58 | 11.98±0.32 | 10.87±0.63 | 11.03±0.53 | 11.75±0.63 | 1.69±0.57 |
| V E(mg/100g) | 0.07±0.04 | 0.06±0.05 | 0.06±0.04 | 0.05±0.06 | 0.05±0.04 | 0.07±0.05 | 0.03±0.02 |
| V B1(mg/100g) | 0.13±0.01 | 0.11±0.02 | 0.11±0.01 | 0.10±0.02 | 0.11±0.01 | 0.11±0.03 | 0.08±0.01 |
| V B2(mg/100g) | 0.05±0.01 | 0.05±0.02 | 0.05±0.01 | 0.05±0.02 | 0.05±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 cake
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 cake, 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 cake
e, VB
1and VB
2.Through more known, the dietary fiber of the cake that various embodiments of the present invention provide and vitamin content are all significantly higher than comparative example 1 and comparative example 2.
Table 2 potato residues gluten-free type protein cake 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 protein cake, also containing a certain amount of calcium, magnesium and iron etc.; Through more known, the magnesium of the cake 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, cake 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 cake, it is characterized in that, be prepared from by the composition comprising following weight fraction: the invention provides a kind of cake, described cake 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 1-3 part, sugar 10-40 part, tower tower powder 1-3 part, egg 130-390 part, edible oil 30-60 part and water 22-70 part,
Described potato residues is that the discarded object produced in starch process produced by raw material with potato.
2. cake 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 10-15 part, modified potato starch 6-10 part, extruded-puffed potato ground-slag 6-10 part, potato residues microwave treatment powder 8-12 part, farina 2-6 part, foodstuff glue 1-2 part, plant source polyphenol 0.3-0.6 part, albumen 1-2.5 part, sugar 12-30 part, tower tower powder 1.5-2.5 part, egg 150-300 part, edible oil 35-55 part and water 30-60 part.
3. cake 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. cake 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. cake 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. cake 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. cake 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. cake 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. cake 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, is preferably less than 106 μm.
10. the preparation method of cake described in claim 1 ~ 9 any one, is characterized in that, comprise the following steps:
1) each raw material is taken according to weight portion; Cleaned by egg, shell, put into mixer together with sugar, 100-300rpm dismisses 10-30min, then adds edible oil, tower tower powder and water, and 100-300rpm continues to stir 2-10min, obtains egg liquid glucose;
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, foodstuff glue, albumen and plant source polyphenol are added step 1) in gained egg liquid glucose, 2-5min is stirred under 80-150rpm, form homogeneous paste thing, inject inwall immediately and coated in the grilled mold of vegetable oil;
3) by step 2) in inject the grilled mold of batter and put into the baking box being preheating to 150-200 DEG C immediately, after 5-10min, be warming up to 200-220 DEG C, baking 5-10min, until cake surface golden yellow color, at surface brush one deck stand oil after coming out of the stove, the demoulding after cooling, get product cake.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105875770A (en) * | 2016-05-31 | 2016-08-24 | 上海元祖梦果子股份有限公司 | Cake made of potato starch and making process of cake |
| CN105901103A (en) * | 2016-07-01 | 2016-08-31 | 河北大学 | Black fungus flavored potato raisin cake and preparation method thereof |
| CN107041531A (en) * | 2017-04-07 | 2017-08-15 | 中国农业科学院农产品加工研究所 | A kind of full potato class Yoghourt cake of the gluten-free type albumen containing mashed potatoes and preparation method thereof |
| CN107173408A (en) * | 2017-04-07 | 2017-09-19 | 中国农业科学院农产品加工研究所 | Fine Yoghourt cake of a kind of height rich in potato residues and preparation method thereof |
| CN107372730A (en) * | 2017-08-09 | 2017-11-24 | 广东日可威食品原料有限公司 | A kind of lichee bacterium potato low-sugar nutritional cake and preparation method thereof |
| CN108308239A (en) * | 2018-02-02 | 2018-07-24 | 宁夏麦尔乐食品股份有限公司 | A kind of potato cake and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875770A (en) * | 2016-05-31 | 2016-08-24 | 上海元祖梦果子股份有限公司 | Cake made of potato starch and making process of cake |
| CN105901103A (en) * | 2016-07-01 | 2016-08-31 | 河北大学 | Black fungus flavored potato raisin cake and preparation method thereof |
| CN107041531A (en) * | 2017-04-07 | 2017-08-15 | 中国农业科学院农产品加工研究所 | A kind of full potato class Yoghourt cake of the gluten-free type albumen containing mashed potatoes and preparation method thereof |
| CN107173408A (en) * | 2017-04-07 | 2017-09-19 | 中国农业科学院农产品加工研究所 | Fine Yoghourt cake of a kind of height rich in potato residues and preparation method thereof |
| CN107372730A (en) * | 2017-08-09 | 2017-11-24 | 广东日可威食品原料有限公司 | A kind of lichee bacterium potato low-sugar nutritional cake and preparation method thereof |
| CN108308239A (en) * | 2018-02-02 | 2018-07-24 | 宁夏麦尔乐食品股份有限公司 | A kind of potato cake and preparation method thereof |
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