CN104397586A - Gluten-free steamed twisted roll made by sweet potato crude dietary fiber and preparation method of gluten-free steamed twisted roll - Google Patents

Gluten-free steamed twisted roll made by sweet potato crude dietary fiber and preparation method of gluten-free steamed twisted roll Download PDF

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Publication number
CN104397586A
CN104397586A CN201410680233.0A CN201410680233A CN104397586A CN 104397586 A CN104397586 A CN 104397586A CN 201410680233 A CN201410680233 A CN 201410680233A CN 104397586 A CN104397586 A CN 104397586A
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sweet potato
dietary fiber
powder
thick
gluten
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木泰华
孙红男
刘兴丽
张苗
陈井旺
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Institute of Food Science and Technology of CAAS
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Institute of Food Science and Technology of CAAS
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    • 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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Abstract

The invention provides a gluten-free steamed twisted roll made by sweet potato crude dietary fiber and a preparation method of the gluten-free steamed twisted roll. Raw materials for making the gluten-free steamed twisted roll comprise sweet potato crude dietary fiber corn flour, sweet potato crude dietary fiber superfine powder, sweet potato crude dietary fiber nano-powder, sweet potato modified starch, extrusion sweet potato crude dietary fiber powder, sweet potato crude dietary fiber microwave treatment powder, sweet potato starch, food gum, plant source polyphenol, protein, sugar, yeast, water and the like. The weight ratio of the raw materials is (10-40):(10-40):(10-20):(4-12):(5-12):(5-13):(0.5-6):(0.1-3):(0.1-0.7):(1-10):(0.5-3):(1.5-3):(20-68). The gluten-free steamed twisted roll made by the sweet potato crude dietary fiber through the method has the unique flavor of sweet potatoes, tastes chewy, is slightly yellow and rich in components such as protein, dietary fiber, vitamins and mineral elements, and has great nutrition and healthcare functions.

Description

Gluten-free type albumen steamed twisted roll utilizing the thick dietary fiber of sweet potato to make and preparation method thereof
Technical field
The present invention relates to food processing field, specifically, relate to a kind of gluten-free type albumen steamed twisted roll utilizing the thick dietary fiber of sweet potato to make and preparation method thereof.
Background technology
Steamed twisted roll and steamed stuffed bun, steamed bread seemingly, are a kind of ancient Han nationality's wheaten food.Tradition steamed twisted roll is generally that raw material makes with wheat flour, and gliadin and glutenin are necessary for the fermentation of steamed twisted roll, can form the distinctive network structure of gluten thus obtain the dough that has good strength, elasticity and hold gas ability.
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 twisted roll method still belongs to blank.Develop the new technology that the thick dietary fiber of sweet potato makes gluten-free type albumen steamed twisted roll, 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 wheat steamed twisted roll exists, a kind of gluten-free type albumen steamed twisted roll 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 twisted roll 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 0:0.5-3:1.5-3:20-68;
2) with being equivalent to the water-soluble solution foodstuff glue that foodstuff glue weight 5-10 temperature is doubly 50-100 DEG C, foodstuff glue solution is obtained; All the other water-soluble solution yeast, obtain yeast soln, are 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, 5-15min is stirred with 80-150rpm, place 6-24h in 0-20 DEG C, form dough/pasta;
4) by step 2) yeast soln that activates adds step 3) dough/pasta in, stir 5-25min with 80-150rpm, until form the dough of uniformity;
5) by step 4) dough at 32-38 DEG C, humidity 70%-85% condition bottom fermentation 40-90min;
6) by step 5) dough roll the musculus cutaneus of the thickness 0.3-1.0cm of rectangularity, musculus cutaneus is coated with one deck edible oil;
7) by step 6) musculus cutaneus be rolled into cylinder, every 3-8cm partial application, the little bar be cut into is twisted into steamed twisted roll shape, at 32-38 DEG C, proof 10-30min under humidity 70-85% condition, then steam 20-45min in 100 DEG C, after cooling, namely obtain gluten-free type albumen steamed twisted roll 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.
In preceding method, step 6) edible oil that uses is cream, one or more in sheep oil, butter, lard, peanut oil, soybean oil, sunflower oil, rapeseed oil, corn wet goods.
The present invention also provides the gluten-free type albumen utilizing said method to make steamed twisted roll.
The present invention has the following advantages:
(1) the present invention can significantly improve the specific volume of sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll, effectively can improve texture characteristic and the organoleptic quality of sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll.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 twisted roll; 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 twisted roll dough, specific volume and the nutritive value of sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll can also be improved, and play certain improvement sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll epidermis and the effect of inner color and luster; And foodstuff glue 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 twisted roll, increasing sticks, improve and hold the effects such as gas ability.
(2) in the sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll that makes of this method, the content of protein, mineral matter, dietary fiber, vitamin and polyphenoils is obviously better than existing steamed twisted roll.
(3) sweet potato of the present invention thick dietary fiber gluten-free type albumen steamed twisted roll, with the addition of natural plant source polyphenols, both improve full potato class steamed twisted roll 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 twisted roll
In the present embodiment, for making each raw material of potato slag gluten-free type albumen steamed twisted roll 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 25:21:12:8:10:10:5:1.5:0.5:5:2:2:50.
Embodiment 2 is for making each pulp furnish of sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll
In the present embodiment, for making each raw material of potato slag gluten-free type albumen steamed twisted roll 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 25:30:10:8:6:11:2:1.5:0.6:8:1:2:60.
Embodiment 3 utilizes the thick dietary fiber of sweet potato to make the method for gluten-free type albumen steamed twisted roll
According to the pulp furnish of embodiment 1, make gluten-free type albumen steamed twisted roll, 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, 10min is stirred under 90rpm, place 12h in 0 DEG C, form dough/pasta;
4) by step 2) yeast soln that activates adds step 3) dough/pasta in, stir at 100 rpm, mixing time is 10min, until form the dough of uniformity;
5) by step 4) dough at 37 DEG C, humidity 80% condition bottom fermentation 40min;
6) by step 5) dough roll the thin skin of the thick 0.5cm of rectangularity, coat very thin one deck corn oil;
7) by step 6) in the sake skin rolled be rolled into cylinder, every 5cm partial application, the little bar be cut into is twisted into steamed twisted roll, at 37 DEG C, proofs 20min under humidity 85% condition, then steam 30min in 100 DEG C, after cooling, namely obtain gluten-free type albumen steamed twisted roll finished product.
Embodiment 4 utilizes the thick dietary fiber of sweet potato to make the method for gluten-free type albumen steamed twisted roll
According to the pulp furnish of embodiment 2, make gluten-free type albumen steamed twisted roll, 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, stir 10min at 100 rpm, place 10h in 20 DEG C, form dough/pasta;
4) by step 2) yeast soln that activates adds step 3) dough/pasta in, stir under 120rpm, mixing time is 10min, until form the dough of uniformity;
5) by step 4) dough at 37 DEG C, humidity 85% condition bottom fermentation 40min.
6) by step 5) dough roll the thin skin of the thick 0.6cm of rectangularity, coat very thin one deck peanut oil;
7) by step 6) the sake skin rolled is rolled into cylinder, and every 5cm partial application, the little bar be cut into is twisted into steamed twisted roll, at 38 DEG C, proof 15min under humidity 85% condition, then steam 30min in 100 DEG C, after cooling, namely obtain gluten-free type albumen steamed twisted roll finished product.
The constituent analysis of embodiment 5 sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll
The moisture of sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll 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 twisted roll 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 twisted roll 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 twisted roll.
3, fat test: take 1.0g sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll 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 twisted roll 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 twisted roll (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 twisted roll 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 twisted roll 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 twisted roll 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 twisted roll 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 twisted roll Middle nutrition composition analysis result is in table 1.
Table 1 sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll Analysis of Nutritive Composition (g/100g)
As can be seen from Table 1, protein, fat, dietary fiber, V in sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll 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 twisted roll, 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 twisted roll e, VB 1and VB 2.
Sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll Mineral Element Contents analysis result is in table 2.
Table 2 sweet potato thick dietary fiber gluten-free type albumen steamed twisted roll 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 twisted roll, 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 twisted roll 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 twisted roll, 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 0:0.5-3:1.5-3:20-68;
2) with being equivalent to the water-soluble solution foodstuff glue that foodstuff glue weight 5-10 temperature is doubly 50-100 DEG C, foodstuff glue solution is obtained; All the other water-soluble solution yeast, obtain yeast soln, are 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, 5-15min is stirred with 80-150rpm, place 6-24h in 0-20 DEG C, form dough/pasta;
4) by step 2) yeast soln that activates adds step 3) dough/pasta in, stir 5-25min with 80-150rpm, until form the dough of uniformity;
5) by step 4) dough at 32-38 DEG C, humidity 70%-85% condition bottom fermentation 40-90min;
6) by step 5) dough roll the musculus cutaneus of the thickness 0.3-1.0cm of rectangularity, musculus cutaneus is coated with one deck edible oil;
7) by step 6) musculus cutaneus be rolled into cylinder, every 3-8cm partial application, the little bar be cut into is twisted into steamed twisted roll shape, at 32-38 DEG C, proof 10-30min under humidity 70-85% condition, then steam 20-45min in 100 DEG C, after cooling, namely obtain gluten-free type albumen steamed twisted roll 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 6) in the edible oil that uses be cream, one or more in sheep oil, butter, lard, peanut oil, soybean oil, sunflower oil, rapeseed oil, corn oil.
10. the gluten-free type albumen steamed twisted roll that method makes according to any one of claim 1-9.
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