CN104381920A - Gluten-free steamed corn breads prepared from sweet potato coarse dietary fiber, and preparation method of gluten-free steamed corn breads - Google Patents
Gluten-free steamed corn breads prepared from sweet potato coarse dietary fiber, and preparation method of gluten-free steamed corn breads Download PDFInfo
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- CN104381920A CN104381920A CN201410679888.6A CN201410679888A CN104381920A CN 104381920 A CN104381920 A CN 104381920A CN 201410679888 A CN201410679888 A CN 201410679888A CN 104381920 A CN104381920 A CN 104381920A
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- sweet potato
- dietary fiber
- powder
- thick
- starch
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Classifications
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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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
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- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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Abstract
The invention provides gluten-free steamed corn breads prepared from sweet potato coarse dietary fiber, and a preparation method of the gluten-free steamed corn breads. The gluten-free steamed corn breads are prepared from the following raw materials: sweet potato coarse dietary fiber starch, sweet potato coarse dietary fiber superfine powder, sweet potato coarse dietary fiber nanometer powder, sweet potato modified starch, extrusion sweet potato coarse dietary fiber powder, sweet potato coarse dietary fiber microwave processing powder, sweet potato starch, food gum, plant-source polyphenol, protein, sugar, yeast, water and the like, and the weight ratio of the raw materials is (10-40) to (10-40) to (10-20) to (4-12) to (5-12) to (5-13) to (0.5-6) to (0.1-3) to (0.1-0.7) to (1-10) to (0-20) to (1-3) to (20-65) in sequence. The gluten-free steamed corn breads prepared from the sweet potato coarse dietary fiber not only have the unique flavor of sweet potatoes and are soft in mouth feel, fine and smooth in texture and golden in color, but also are rich in protein, dietary fiber, vitamins, mineral elements and the like and have good nutrition and health care effects.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of gluten-free type albumen steamed bread of corn utilizing the thick dietary fiber of sweet potato to make and preparation method thereof.
Background technology
Steamed bread of corn is the common Han nationality's wheaten food in Northern Part of China, is generally made by corn flour, and a mouth fallen in the inside is arranged at conical cone bottom, therefore steamed bread of corn of gaining the name.Tradition steamed bread of corn taste is stiff, dry and astringent, does not get consumer reception.Have also appeared black rice steamed bread of corn, Chinese sorghum steamed bread of corn, sweet potato steamed bread of corn, mung bean steamed bread of corn, glutinous rice steamed bread of corn etc. on the market at present, this type of steamed bread of corn adopts wheat flour and five cereals for substantially to expect material, cook through fermentation and make, a class delicious food, nutrition, healthy cuisines, because coarse food grain is to healthy beneficial, liking therefore at present extensively by consumer.But in order to keep mouthfeel soft, a common ground of this type of steamed bread of corn must add wheat flour exactly and ferments at present.But in wheat flour processing, because excessive pursuit machining accuracy causes numerous nutrient to be lost.In addition in wheat flour protein, lysine content is lower, also affects the nutritive value of steamed bread of corn.
Chylous diarrhea is a kind of LADA enteroptosia disease, is 0.3-2% in the illness rate of European countries.It can cause the malabsorption of some nutritional labelings as mineral matter, folic acid, liposoluble vitamin.Chylous diarrhea is lifelong, permanent, and for celiac patients, unique effective method is the diet taking in gluten-free type albumen for a long time.Although gluten-free type albumen, to beneficial in chylous diarrhea symptom, exists many negative sequelae, comprise lower dietary fiber, trace element, vitamin and mineral matter and take in.
China is sweet potato plantation and big producing country, within 2012, China's sweet potato cultivated area is 3,480,000 hectares, output reaches 7,336 ten thousand tons, account for more than 70% of world's sweet potato total output, be the fifth-largest cereal crops be positioned at after wheat, paddy rice, corn, potato, play an important role in guarantee national food security and promotion socio-economic development.Sweet potato has very high nutritive value, is described as " life prolonging food " and " space food ".According to statistics, China sweet potato is mainly used in producing starch, sweet potato starch processing enterprise of China is more than 10000, wherein more than 90% is all medium-sized and small enterprises, large is main mainly with handicraft workshop, standardization and through engineering approaches degree is low, technique and equipment fall behind, the accessory substances such as a large amount of slurries, slag can be produced in starch process.According to statistics, often produce 1 ton of starch and can produce about 0.5 ton of (in butt) sweet potato dregs, these sweet potato dregs can obtain the thick dietary fiber of sweet potato after the techniques such as cleaning, drying and abrasive dust, and it is rich in the compositions such as starch, dietary fiber, pectin, vitamin, mineral element.
Report at present about utilizing the thick dietary fiber of sweet potato to make gluten-free type albumen steamed bread of corn method still belongs to blank.Develop the new technology that the thick dietary fiber of sweet potato makes gluten-free type albumen steamed bread of corn, for the sustainable development promoting China's potato class processing industry, ensure China's grain security and improve dietary nutrition of urban residents significant.
Summary of the invention
The present invention is directed to the defect that existing steamed bread of corn exists, a kind of gluten-free type albumen steamed bread of corn utilizing the thick dietary fiber of sweet potato to make and preparation method thereof is provided.
In order to realize the object of the invention, a kind of method utilizing the thick dietary fiber of sweet potato to make gluten-free type albumen steamed bread of corn of the present invention, comprises the steps:
1) following raw material is taken in proportion, described raw material comprises sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, foodstuff glue, plant source polyphenol, albumen, sugar, yeast and water, and the weight ratio of above-mentioned each raw material is followed successively by 10-40:10-40:10-20:4-12:5-12:5-13:0.5-6:0.1-3:0.1-0.7:1-1 0:0-20:1-3:20-65;
2) foodstuff glue is dissolved in the water (such as, water temperature 50-100 DEG C) being equivalent to foodstuff glue weight 5-10 times, makes foodstuff glue solution; Remaining water, for dissolving yeast, obtains yeast soln, is placed in 28-38 DEG C of activation 5-20min;
3) thick for sweet potato dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, albumen, sugar and plant source polyphenol are poured in dough mixing machine, add step 2) foodstuff glue solution and the yeast soln of activation, stir 5-25min with 80-150rpm, form dough/pasta;
4) by step 3) dough/pasta at 32-38 DEG C, humidity 70%-85% condition bottom fermentation 30-90min, until dough sends to the 1.5-2 of original volume doubly;
5) by step 4) dough that proofs is rubbed into strip, is divided into the jizi for making dumplings of 10-80 gram, then each jizi for making dumplings is made into the shape of steamed bread of corn, and bottom steamed bread of corn, draw out an alveole;
6) by step 5) proof 10-15min under shaping steamed bread of corn room temperature, steam 12-30min in 100 DEG C, after cooling, namely obtain gluten-free type albumen steamed bread of corn finished product.
In preceding method, yeast sources is in Saccharomyces.
In preceding method, in raw material, the granularity of sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch and albumen is higher than 90 orders, preferably >=150 orders.
In preceding method, the preparation method of the thick dietary fiber fecula of described sweet potato is: pulverized by sweet potato, the 0.1M sodium acetate buffer of pH 5 is added by solid-liquid ratio 1:20, and add the Thermostable α-Amylase of sweet potato weight 0.15%, at 95 DEG C of enzymolysis 1h, the centrifugal 20min of 5000rpm, removes supernatant, obtains wet Rhizoma Dioscoreae esculentae dietary fiber; To wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h, and Universalpulverizer crosses 100 mesh sieves after pulverizing, and to obtain final product.
In preceding method, the preparation method of described sweet potato thick dietary fiber Ultramicro-powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is added micronizer, and room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product.
In preceding method, the preparation method of the thick dietary fiber nano powder of described sweet potato is: make particle diameter be less than 100nm by mechanical attrition method Rhizoma Dioscoreae esculentae dietary fiber fecula.
In preceding method, the preparation method of the thick food fibre powder of described extrusion sweet potato is: wet Rhizoma Dioscoreae esculentae dietary fiber is added extruder, extrusion temperature 100 DEG C, screw speed 800rpm, and then Universalpulverizer is pulverized, and crosses 100 mesh sieves, to obtain final product.
In preceding method, the preparation method of described sweet potato thick dietary fiber microwave treatment powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is placed in micro-wave oven, and microwave treatment power is 300W, processing time 60min, then in 50-60 DEG C of dry 24h, crosses 100 mesh sieves, to obtain final product after pulverizing.
In preceding method, described sweet potato starch is the starch of sweet potato starch through physical and chemical modified, includes but not limited to that pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch, super-pressure work in coordination with enzyme process modified starch etc.
In preceding method, described foodstuff glue is one or more in sweet potato pectin, Potato pectins, 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 etc.
In preceding method, described albumen is one or more in sweet potato, potato protein, rice protein, Chickpea Protein, peanut protein, soybean protein, lactoferrin, whey isolate protein, casein and whey protein concentrate etc.
In preceding method, described plant source polyphenol is selected from one or more in Tea Polyphenols, apple polyphenol, grape seed polyphenols, sweet potato stem leaf polyphenol etc.
In preceding method, described sugar is one or more in trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol etc.
The present invention also provides the gluten-free type albumen utilizing said method to make steamed bread of corn.
The present invention has the following advantages:
(1) the present invention effectively can improve texture characteristic and the organoleptic quality of sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn.In gel process, potato starch and converted starch can compete moisture with other compositions in dough, thus are conducive to the skeleton structure forming sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn; The interpolation of separate sources albumen, not only can increase the water holding capacity of sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn dough, can also improve specific volume and the nutritive value of sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn; And pectin fully aquation can form sticky macromolecular substances under certain condition, thickening can be played in the dough of sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn, increasing sticks, improve and hold the effects such as gas ability.
(2) in the sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn that makes of this method, the content of protein, mineral matter, dietary fiber, vitamin and polyphenoils is obviously better than existing steamed bread of corn.
(3) sweet potato of the present invention thick dietary fiber gluten-free type albumen steamed bread of corn, with the addition of natural plant source polyphenols, both improve full potato class steamed bread of corn to the health care characteristics of human body, served again antibacterial, anti-oxidant, and extend the effect of product shelf phase.
(4) this method is simple to operate, is easy to suitability for industrialized production.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.If do not specialize, the conventional means that technological means used in embodiment is well known to those skilled in the art, is raw materials usedly commercial goods.
Granularity >=150 order of the sweet potato used in following examples thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch and albumen.Yeast sources is in Saccharomyces.
Wherein, the preparation method of the thick dietary fiber fecula of sweet potato is: pulverized by sweet potato, the 0.1M sodium acetate buffer of pH 5 is added by solid-liquid ratio 1:20, and add the Thermostable α-Amylase of sweet potato weight 0.15%, at 95 DEG C of enzymolysis 1h, the centrifugal 20min of 5000rpm, removes supernatant, obtains wet Rhizoma Dioscoreae esculentae dietary fiber; To wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h, and Universalpulverizer crosses 100 mesh sieves after pulverizing, and to obtain final product.
The preparation method of sweet potato thick dietary fiber Ultramicro-powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is added micronizer, and room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product.
The preparation method of the thick dietary fiber nano powder of sweet potato is: make particle diameter be less than 100nm by mechanical attrition method Rhizoma Dioscoreae esculentae dietary fiber fecula.
The preparation method of the thick food fibre powder of extrusion sweet potato is: wet Rhizoma Dioscoreae esculentae dietary fiber is added extruder, extrusion temperature 100 DEG C, screw speed 800rpm, and then Universalpulverizer is pulverized, and crosses 100 mesh sieves, to obtain final product.
The preparation method of sweet potato thick dietary fiber microwave treatment powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is placed in micro-wave oven, and microwave treatment power is 300W, processing time 60min, then in 50-60 DEG C of dry 24h, crosses 100 mesh sieves, to obtain final product after pulverizing.
Embodiment 1 is for making each pulp furnish of sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn
In the present embodiment, for making each raw material of potato slag gluten-free type albumen steamed bread of corn be: sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, citrus pectin, sweet potato stem leaf polyphenol, rice protein, trehalose, yeast and water, the weight ratio of above-mentioned each raw material is followed successively by 25:21:12:8:10:10:5:1.5:0.5:5:10:2:50.
Embodiment 2 is for making each pulp furnish of sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn
In the present embodiment, for making each raw material of potato slag gluten-free type albumen steamed bread of corn be: sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, sweet potato pectin, Tea Polyphenols, Chickpea Protein, trehalose, yeast and water, the weight ratio of above-mentioned each raw material is followed successively by 25:30:10:8:6:11:2:1.5:0.6:8:10:2.5:60.
Embodiment 3 utilizes the thick dietary fiber of sweet potato to make the method for gluten-free type albumen steamed bread of corn
According to the pulp furnish of embodiment 1, make gluten-free type albumen steamed bread of corn, comprise the steps:
1) following raw material is taken in proportion: sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, citrus pectin, sweet potato stem leaf polyphenol, rice protein, trehalose, yeast and water;
2) water being equivalent to citrus pectin weight 5 times is heated to 60 DEG C, to dissolve citrus pectin, obtains citrus pectin solution; All the other water are heated to 32 DEG C, to dissolve yeast, obtain yeast soln, are placed in constant incubator and activate stand-by, and soak time is 10min, and activation temperature is 32 DEG C;
3) thick for sweet potato dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, rice protein, trehalose and sweet potato stem leaf polyphenol are poured in dough mixing machine, add step 2) citrus pectin solution and the yeast soln of activation, stir 15min at 100 rpm, form dough/pasta;
4) by step 3) dough/pasta at 36 DEG C, humidity 80% condition bottom fermentation 35min, until dough sends to 1.5 times of original volume;
5) by step 4) dough that proofs is rubbed into strip, and the large jizi for making dumplings such as to be cut into by knife, and about 30 grams of jizi for making dumplings, is shaped to the appearance of steamed bread of corn, and bottom steamed bread of corn, ejects an alveole by the jizi for making dumplings cut;
6) by step 5) proof 15min under shaping steamed bread of corn room temperature, at 100 DEG C, steam 15min, after cooling, namely obtain gluten-free type albumen steamed bread of corn finished product.
Embodiment 4 utilizes the thick dietary fiber of sweet potato to make the method for gluten-free type albumen steamed bread of corn
According to the pulp furnish of embodiment 2, make gluten-free type albumen steamed bread of corn, comprise the steps:
1) following raw material is taken in proportion: sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, sweet potato pectin, Tea Polyphenols, Chickpea Protein, trehalose, yeast and water;
2) water being equivalent to sweet potato pectin weight 6 times is heated to 65 DEG C, to dissolve sweet potato pectin, obtains sweet potato pectin solution; All the other water are heated to 35 DEG C, to dissolve yeast, obtain yeast soln, are placed in constant incubator and activate stand-by, and soak time is 15min, and activation temperature is 30 DEG C;
3) thick for sweet potato dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, Chickpea Protein, trehalose and Tea Polyphenols are poured in dough mixing machine, add step 2) sweet potato pectin solution and the yeast soln of activation, under 150rpm, stir 10min, form dough/pasta;
4) by step 3) dough/pasta at 38 DEG C, humidity 85% condition bottom fermentation 30min, until dough sends to 1.5 times of original volume;
5) by step 4) dough that proofs is rubbed into strip, and the large jizi for making dumplings such as to be cut into by knife, and general about 30 grams of jizi for making dumplings, is shaped to the appearance of steamed bread of corn, and bottom steamed bread of corn, ejects an alveole by the jizi for making dumplings cut;
6) by step 5) proof 10min under shaping steamed bread of corn room temperature, at 100 DEG C, steam 20min, after cooling, namely obtain gluten-free type albumen steamed bread of corn finished product.
The constituent analysis of embodiment 5 sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn
The moisture of sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn made in embodiment 4, 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 101-105 DEG C of drying box, 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 sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn 3-5g (being accurate to 0.0001g), put in measuring cup, sample thickness is no more than 5mm, add a cover, after precision weighing, put in 101-105 DEG C of drying box, bottle cap tiltedly props up in bottle limit, after dry 2-4h, build taking-up, weigh after putting into drier cooling 0.5h.And then put into 100-105 DEG C of dry about the 1h of drying box, 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.
Result calculates:
Moisture (%)=100 × (m
1– m
2)/(m
1– m
3)
In formula:
M
1---the quality of measuring cup and sample, g;
M
2---the quality after measuring cup and samples dried, g;
M
3---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.
Note: during twice constant weight value in the end calculates, gets last weighing value.
2, protein content determination: take 0.5g sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn 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 sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn.
3, fat test: take 1.0g sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn 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
W
1example weight before-lixiviate, g;
W
2fat weight after-lixiviate drying, g.
4, dietary fiber content measures: carry out with reference to AOAC 991.43 method.
Concrete grammar is: take sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn 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, then use NaOH or HCl of 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 100 μ L protein enzyme solutions, 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.
Result calculates:
Dietary fiber content (%)=100 × (W
2-W
1-P-A)/W
W-example weight, g;
W
1-crucible and diatomaceous weight, g;
W
2the weight of-crucible, diatomite and residue, g;
The content of protein in P-residue, g/100g;
The content of ash content in A-residue, g/100g.
Note: 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 sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn (10mg) and join (16 × 120mm) in teat glass, rap test tube, to guarantee that all samples are all fallen bottom test tube; Add in 0.2mL 80% 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 0.1mL D-Glucose solution and 3.0mL GOPOD reagent, and blank group comprises 0.1mL hydration 3.0mL GOPOD reagent; The absorbance of working sample, D-Glucose control group and blank group under 510nm.Calculate by following formula:
Content of starch (%)=(A
1-A
2) × (F/W) × FV × 0.9
A
1the absorbance of-sample;
A
2the absorbance of-blank group;
The absorbance of F-100/ control group;
W-example weight, g;
The volume of FV-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 placed in Muffle furnace, and calcination 0.5h at 550 ± 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) sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn 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.Be calculated as follows:
X
1＝100×(m
1-m
2)/(m
3-m
2)
X
1content of ashes in-sample, g/100g;
M
1the quality of-crucible and ash content, g;
M
2the quality of-crucible, g;
M
3the quality of-crucible and sample, g.
Note: 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 sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn 4g in the balance, add 2% oxalic acid solution a little, grind in mortar, move into 50mL volumetric flask, be settled to graduation mark with 2% oxalic acid, shake up rear stand for standby use.Accurately measure 1mL standard chemical resistance acid solution and add 9mL 2% 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, represent with the mg number that every mL 2,6-D solution is equivalent to ascorbic acid.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
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;
W is the weight of testing sample.
8, the mensuration of mineral element:
Carry out with reference to GB19644-2010 method.Concrete grammar is as follows: claim 2-3g sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn in crucible, be placed on electric furnace and carry out concentrated and carbonization by suitable temperature, until sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn 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.
Sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn Middle nutrition composition analysis result is in table 1.
Table 1 sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn Analysis of Nutritive Composition (
g/ 100
g)
As can be seen from Table 1, protein, fat, dietary fiber, V in sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn
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 sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn, 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 sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn
e, VB
1and VB
2.
Sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn Mineral Element Contents analysis result is in table 2.
Table 2 sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn Mineral Concentrations analyzes (mg/100g)
As can be seen from Table 2, containing the abundant mineral element such as potassium, sodium, phosphorus in sweet potato thick dietary fiber gluten-free type albumen steamed bread of corn, also containing a certain amount of calcium, magnesium and iron etc.
Visible, the thick dietary fiber of the sweet potato made by this method gluten-free type albumen steamed bread of corn is a kind of novel staple food products having better nutritivity and be worth; 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 the present invention is described in detail with a general description of the specific embodiments, 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. utilize the thick dietary fiber of sweet potato to make the method for gluten-free type albumen steamed bread of corn, it is characterized in that, comprise the steps:
1) following raw material is taken in proportion, described raw material comprises sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, foodstuff glue, plant source polyphenol, albumen, sugar, yeast and water, and the weight ratio of above-mentioned each raw material is followed successively by 10-40:10-40:10-20:4-12:5-12:5-13:0.5-6:0.1-3:0.1-0.7:1-1 0:0-20:1-3:20-65;
2) foodstuff glue is dissolved in the water being equivalent to foodstuff glue weight 5-10 times, makes foodstuff glue solution; Remaining water, for dissolving yeast, obtains yeast soln, is placed in 28-38 DEG C of activation 5-20min;
3) thick for sweet potato dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch, albumen, sugar and plant source polyphenol are poured in dough mixing machine, add step 2) foodstuff glue solution and the yeast soln of activation, stir 5-25min with 80-150rpm, form dough/pasta;
4) by step 3) dough/pasta at 32-38 DEG C, humidity 70%-85% condition bottom fermentation 30-90min, until dough sends to the 1.5-2 of original volume doubly;
5) by step 4) dough that proofs is rubbed into strip, is divided into the jizi for making dumplings of 10-80 gram, then each jizi for making dumplings is made into the shape of steamed bread of corn, and bottom steamed bread of corn, draw out an alveole;
6) by step 5) proof 10-15min under shaping steamed bread of corn room temperature, steam 12-30min in 100 DEG C, after cooling, namely obtain gluten-free type albumen steamed bread of corn finished product.
2. method according to claim 1, is characterized in that, described yeast sources is in Saccharomyces.
3. method according to claim 1, it is characterized in that, in raw material, the granularity of sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, sweet potato thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato thick dietary fiber microwave treatment powder, sweet potato starch and albumen is higher than 90 orders;
The preparation method of the thick dietary fiber fecula of described sweet potato is: pulverized by sweet potato, the 0.1M sodium acetate buffer of pH 5 is added by solid-liquid ratio 1:20, and add the Thermostable α-Amylase of sweet potato weight 0.15%, at 95 DEG C of enzymolysis 1h, the centrifugal 20min of 5000rpm, remove supernatant, obtain wet Rhizoma Dioscoreae esculentae dietary fiber; Rhizoma Dioscoreae esculentae dietary fiber will be wet in 50-60 DEG C of dry 24h, and cross 100 mesh sieves after pulverizing, to obtain final product;
The preparation method of described sweet potato thick dietary fiber Ultramicro-powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is added micronizer, and room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product;
The preparation method of the thick dietary fiber nano powder of described sweet potato is: make particle diameter be less than 100nm by mechanical attrition method Rhizoma Dioscoreae esculentae dietary fiber fecula;
The preparation method of the thick food fibre powder of described extrusion sweet potato is: wet Rhizoma Dioscoreae esculentae dietary fiber is added extruder, extrusion temperature 100 DEG C, and screw speed 800rpm, then pulverizes, and crosses 100 mesh sieves, to obtain final product;
The preparation method of described sweet potato thick dietary fiber microwave treatment powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is placed in micro-wave oven, and microwave treatment power is 300W, processing time 60min, then in 50-60 DEG C of dry 24h, crosses 100 mesh sieves, to obtain final product after pulverizing.
4. method according to claim 1, it is characterized in that, described sweet potato starch is the starch of sweet potato starch through physical and chemical modified, includes but not limited to that pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch, super-pressure work in coordination with enzyme process modified starch.
5. method according to claim 1, it is characterized in that, described foodstuff glue is one or more in sweet potato pectin, Potato pectins, 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.
6. method according to claim 1, it is characterized in that, described albumen is one or more in sweet potato, potato protein, rice protein, Chickpea Protein, peanut protein, soybean protein, lactoferrin, whey isolate protein, casein and whey protein concentrate.
7. method according to claim 1, is characterized in that, described plant source polyphenol is selected from one or more in Tea Polyphenols, apple polyphenol, grape seed polyphenols, sweet potato stem leaf polyphenol.
8. method according to claim 1, is characterized in that, described sugar is one or more in trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol.
9. method according to claim 1, is characterized in that, step 2) in be 50-100 DEG C for dissolving the temperature of the water of foodstuff glue.
10. the gluten-free type albumen steamed bread of corn that method makes according to any one of claim 1-9.
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Application publication date: 20150304 |