CN104431882A - Mucedin-free baked Nang prepared from sweet potato coarse dietary fibers and preparation method thereof - Google Patents
Mucedin-free baked Nang prepared from sweet potato coarse dietary fibers and preparation method thereof Download PDFInfo
- Publication number
- CN104431882A CN104431882A CN201410679494.0A CN201410679494A CN104431882A CN 104431882 A CN104431882 A CN 104431882A CN 201410679494 A CN201410679494 A CN 201410679494A CN 104431882 A CN104431882 A CN 104431882A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- dietary fiber
- thick
- powder
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 193
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 193
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 141
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 53
- 238000000034 method Methods 0.000 claims abstract description 45
- 229920001592 potato starch Polymers 0.000 claims abstract description 33
- 235000013305 food Nutrition 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 21
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 21
- 238000001125 extrusion Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 241000196324 Embryophyta Species 0.000 claims abstract description 7
- 229920000881 Modified starch Polymers 0.000 claims abstract description 7
- 239000004368 Modified starch Substances 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 5
- 235000019426 modified starch Nutrition 0.000 claims abstract description 5
- 235000012771 pancakes Nutrition 0.000 claims description 57
- 239000000243 solution Substances 0.000 claims description 24
- 239000001814 pectin Substances 0.000 claims description 21
- 229920001277 pectin Polymers 0.000 claims description 21
- 229920002472 Starch Polymers 0.000 claims description 19
- 235000010987 pectin Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000000835 fiber Substances 0.000 claims description 16
- 239000011858 nanopowder Substances 0.000 claims description 16
- 235000018102 proteins Nutrition 0.000 claims description 16
- 239000003292 glue Substances 0.000 claims description 14
- 239000012467 final product Substances 0.000 claims description 13
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 12
- 239000009194 citrus pectin Substances 0.000 claims description 10
- 229940040387 citrus pectin Drugs 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 8
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 8
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 235000015927 pasta Nutrition 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 235000019705 chickpea protein Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 241000235070 Saccharomyces Species 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 239000007974 sodium acetate buffer Substances 0.000 claims description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 2
- 241000335053 Beta vulgaris Species 0.000 claims description 2
- 229920002498 Beta-glucan Polymers 0.000 claims description 2
- 102000011632 Caseins Human genes 0.000 claims description 2
- 108010076119 Caseins Proteins 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 229920000858 Cyclodextrin Polymers 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 108010063045 Lactoferrin Proteins 0.000 claims description 2
- 102000010445 Lactoferrin Human genes 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- -1 galactolipin Chemical compound 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 229940087559 grape seed Drugs 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 2
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims description 2
- 235000021242 lactoferrin Nutrition 0.000 claims description 2
- 229940078795 lactoferrin Drugs 0.000 claims description 2
- 229920000609 methyl cellulose Polymers 0.000 claims description 2
- 239000001923 methylcellulose Substances 0.000 claims description 2
- 235000010981 methylcellulose Nutrition 0.000 claims description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 2
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 2
- 235000019710 soybean protein Nutrition 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 abstract description 7
- 235000013343 vitamin Nutrition 0.000 abstract description 7
- 239000011782 vitamin Substances 0.000 abstract description 7
- 229940088594 vitamin Drugs 0.000 abstract description 7
- 239000002366 mineral element Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013312 flour Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract 1
- 102000015781 Dietary Proteins Human genes 0.000 abstract 1
- 108010010256 Dietary Proteins Proteins 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 8
- 239000011777 magnesium Substances 0.000 description 8
- 229910052749 magnesium Inorganic materials 0.000 description 8
- 239000002956 ash Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 238000001354 calcination Methods 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 150000003722 vitamin derivatives Chemical class 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- 239000011591 potassium Substances 0.000 description 5
- 229910052700 potassium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000006408 oxalic acid Nutrition 0.000 description 4
- 206010012735 Diarrhoea Diseases 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000004380 ashing Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000004366 Glucose oxidase Substances 0.000 description 2
- 108010015776 Glucose oxidase Proteins 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 238000003763 carbonization Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 229940116332 glucose oxidase Drugs 0.000 description 2
- 235000019420 glucose oxidase Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 229910052573 porcelain Inorganic materials 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- GODZNYBQGNSJJN-UHFFFAOYSA-N 1-aminoethane-1,2-diol Chemical compound NC(O)CO GODZNYBQGNSJJN-UHFFFAOYSA-N 0.000 description 1
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 101001065501 Escherichia phage MS2 Lysis protein Proteins 0.000 description 1
- 206010016946 Food allergy Diseases 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 206010025476 Malabsorption Diseases 0.000 description 1
- 208000004155 Malabsorption Syndromes Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000007983 Tris buffer Substances 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 102000011759 adducin Human genes 0.000 description 1
- 108010076723 adducin Proteins 0.000 description 1
- HSFWRNGVRCDJHI-UHFFFAOYSA-N alpha-acetylene Natural products C#C HSFWRNGVRCDJHI-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 125000002534 ethynyl group Chemical group [H]C#C* 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
Classifications
-
- 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
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a nucedin-free baked Nang prepared from sweet potato coarse dietary fibers and a preparation method thereof. Raw materials for manufacturing the nucedin-free baked Nang comprise sweet potato coarse dietary fiber raw flour, sweet potato coarse dietary fiber ultra-fine 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 treatment powder, sweet potato starch, food gum, plant source polyphenol, protein, sugar, salt, yeast, edible oil, 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: 1-3: 0-1: 0.1-3: 1-2: 14-34: 20-69. The sweet potato coarse dietary fiber nucedin-free baked Nang manufactured by utilizing the method is unique in sweet potato flavor, crispy in taste and golden-yellow in color, is rich in components of proteins, dietary fibers, vitamins, mineral element and the like, and has good nutrition and health effects.
Description
Technical field
The present invention relates to food processing field, specifically, relate to roasting crusty pancake of a kind of gluten-free type albumen utilizing the thick dietary fiber of sweet potato to make and preparation method thereof.
Background technology
The topmost wheaten food of Kao Nangshi Turfan Uygur nationality, the history of existing more than 2000 year.The common practices of roasting crusty pancake is similar to Han nationality grilling cake.A little salt solution and ferment face is added in flour, and even, rub, slightly send out, get final product baking.Due to moisture few, storage is not bad for a long time, and be easy to carry, crisp-fried is good to eat in addition, and roasting crusty pancake is also by other nationality is liked.The roasting crusty pancake of tradition is generally that raw material makes with wheat flour, and gliadin and glutenin are necessary for the fermentation of roasting crusty pancake, 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 sweet potato thick dietary fiber making gluten-free type albumen to bake crusty pancake method still belongs to blank.Develop the thick dietary fiber of sweet potato and make the new technology that gluten-free type albumen bakes crusty pancake, 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 crusty pancake existence baked by existing wheat, roasting crusty pancake of a kind of gluten-free type albumen 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 thick dietary fiber of sweet potato that utilizes of the present invention makes the method that gluten-free type albumen bakes crusty pancake, comprises the steps:
1) following raw material is taken in proportion, described raw material comprises the thick dietary fiber fecula of sweet potato, the thick dietary fiber Ultramicro-powder of sweet potato, the thick dietary fiber nano powder of sweet potato, 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, salt, yeast, edible oil and water, the weight ratio of above-mentioned each raw material is followed successively by 10-40:10-40:10-20:4-12:5-12:5-13:0.5-6:0.1-3:0.1-0.7:1-3: 0-1:0.1-3:1-2:14-34:20-69,
2) dissolving foodstuff glue with being equivalent to foodstuff glue weight 5-10 water (such as, water temperature 50-100 DEG C) doubly, obtaining foodstuff glue solution; 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, salt and plant source polyphenol are poured in dough mixing machine, add edible oil and step 2) foodstuff glue solution, stir 5-15min with 80-120rpm, form dough/pasta;
4) by step 2) yeast soln that activates adds step 3) dough/pasta in, stir 5-20min with 80-120rpm, until form the dough of uniformity;
5) by step 4) dough at 30-38 DEG C, humidity 70%-85% condition bottom fermentation 40-90min;
6) by step 5) in proofed dough stripping and slicing, rub with the hands circle, by flat shaping; Face base after shaping sprays appropriate egg liquid glucose on the surface, and spreads a little sesame, to improve the appearance colour of the rear crusty pancake of baking, and can strengthen taste flavor and the nutritive value of crusty pancake;
7) by step 6) shaping face base puts into baking oven, and 200-250 DEG C of baking 10-20min, is cooled to room temperature after coming out of the stove, and obtains gluten-free type albumen roasting crusty pancake 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 roasting crusty pancake.
The present invention has the following advantages:
(1) the present invention can significantly improve the roasting crusty pancake specific volume utilizing the thick dietary fiber of sweet potato to prepare, and effectively can improve texture characteristic and organoleptic quality that sweet potato thick dietary fiber gluten-free type albumen bakes crusty pancake.The heating in advance of raw meal can improve moisture and distribution, improves water imbibition and the glass transition temperature of dough, improves matter structure and the storing property of roasting crusty pancake; In gel process, sweet potato thick dietary fiber particle diameter is less can compete moisture with other compositions in dough with sweet potato starch and converted starch, thus is conducive to forming the skeleton structure that the thick dietary fiber of sweet potato bakes crusty pancake; The interpolation of separate sources albumen, not only can increase the water holding capacity that the thick dietary fiber of sweet potato bakes crusty pancake, specific volume and nutritive value that the thick dietary fiber of sweet potato bakes crusty pancake can also be improved, and play the effect that certain thick dietary fiber of improvement sweet potato bakes crusty pancake epidermis and inner color and luster; And foodstuff glue fully aquation can form sticky macromolecular substances under certain condition, bake in the dough of crusty pancake at the thick dietary fiber of sweet potato and can play thickening, increasing sticks, improve and hold the effects such as gas ability.
(2) content that the sweet potato thick dietary fiber gluten-free type albumen that this method makes bakes protein in crusty pancake, mineral matter, dietary fiber, vitamin and polyphenoils is obviously better than the roasting crusty pancake of existing wheat.
(3) 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 bakes each pulp furnish of crusty pancake for making sweet potato thick dietary fiber gluten-free type albumen
In the present embodiment, the each raw material baking crusty pancake for making potato slag gluten-free type albumen is: 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, salt, yeast and water, the weight ratio of above-mentioned each raw material is followed successively by 25:21:12:8:10:10:5:1.5:0.5:2:1:0.5:1:50.
Embodiment 2 bakes each pulp furnish of crusty pancake for making sweet potato thick dietary fiber gluten-free type albumen
In the present embodiment, the each raw material baking crusty pancake for making potato slag gluten-free type albumen is: 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, salt, yeast and water, the weight ratio of above-mentioned each raw material is followed successively by 25:30:10:8:6:11:2:1.5:0.6:2:0.6:2:1.5:60.
Embodiment 3 utilizes the thick dietary fiber of sweet potato to make the method that gluten-free type albumen bakes crusty pancake
According to the pulp furnish of embodiment 1, make the roasting crusty pancake of gluten-free type albumen, 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, salt, 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) 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, rice protein, trehalose, salt and sweet potato stem leaf polyphenol are poured in dough mixing machine, add peanut oil and step 2) citrus pectin solution, stir 10min at 100 rpm, form dough/pasta;
4) by step 2) yeast soln that activates adds step 3) dough/pasta in, stir 15min at 100 rpm, 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) the dough stripping and slicing that proofed, rub circle with the hands, by flat shaping;
7) by step 6) shaping face base puts into baking oven, and 220 DEG C of baking 15min, are cooled to room temperature after coming out of the stove, and obtain gluten-free type albumen roasting crusty pancake finished product.
Embodiment 4 utilizes the thick dietary fiber of sweet potato to make the method that gluten-free type albumen bakes crusty pancake
According to the pulp furnish of embodiment 2, make the roasting crusty pancake of gluten-free type albumen, 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, salt, yeast and water;
2) water being equivalent to sweet potato pectin weight 6 times is heated to 65 DEG C, with dissolving step 1) in the sweet potato pectin that takes, obtain 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, salt and Tea Polyphenols are poured in dough mixing machine, add sheep oil and step 2) sweet potato pectin solution, stir 10min at 100 rpm, form dough/pasta;
4) by step 2) yeast soln that activates adds step 3) dough/pasta in, stir 15min at 100 rpm, until form the dough of uniformity;
5) by step 4) dough be 37 DEG C in temperature, humidity 80% condition bottom fermentation 40min;
6) by step 5) the dough stripping and slicing that proofed, rub circle with the hands, by flat shaping;
7) by step 6) shaping face base puts into baking oven, and 220 DEG C of baking 15min, are cooled to room temperature after coming out of the stove, and obtain gluten-free type albumen roasting crusty pancake finished product.
Embodiment 5 sweet potato thick dietary fiber gluten-free type albumen bakes the constituent analysis of crusty pancake
Bake the moisture of crusty pancake, protein, fat, dietary fiber, starch, ash content, vitamin and mineral element etc. to the sweet potato thick dietary fiber gluten-free type albumen made in embodiment 4 to analyze.
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 roasting crusty pancake 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 and bake crusty pancake and put into nitrated pipe, add the concentrated sulfuric acid (concentration 98%) 10mL, digestion temperature 420 DEG C, time 1.5h, bakes the protein content (Foss company of Sweden KIELTEC ANALYSISER kjeldahl apparatus) in crusty pancake with kjeldahl apparatus sweet potato thick dietary fiber gluten-free type albumen.
3, fat test: take 1.0g sweet potato thick dietary fiber gluten-free type albumen and bake in the paper sleeve of craming food into one's mouth and being placed on cleaning, 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 and bake crusty pancake 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 (W2).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 the roasting crusty pancake (10mg) of sweet potato thick dietary fiber gluten-free type albumen 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 and bake crusty pancake 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 roasting crusty pancake 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 to bake and cram food into one's mouth 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 bakes crusty pancake become 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 roasting crusty pancake Middle nutrition composition analysis result is in table 1.
Table 1 sweet potato thick dietary fiber gluten-free type albumen roasting crusty pancake Analysis of Nutritive Composition (g/100g)
As can be seen from Table 1, protein, fat, dietary fiber, V in the roasting crusty pancake of sweet potato thick dietary fiber gluten-free type albumen
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 that sweet potato thick dietary fiber gluten-free type albumen bakes crusty pancake, contributes to anti-ageing, Improving memory power etc.; Starch can provide the heat of needed by human body.In addition, sweet potato thick dietary fiber gluten-free type albumen is baked in crusty pancake also containing a small amount of V
e, VB
1and VB
2.
Sweet potato thick dietary fiber gluten-free type albumen roasting crusty pancake Mineral Element Contents analysis result is in table 2.
Table 2 sweet potato thick dietary fiber gluten-free type albumen roasting crusty pancake Mineral Concentrations analysis (mg/100g)
As can be seen from Table 2, sweet potato thick dietary fiber gluten-free type albumen is baked containing the abundant mineral element such as potassium, sodium, phosphorus in crusty pancake, also containing a certain amount of calcium, magnesium and iron etc.
Visible, it is a kind of novel staple food products having better nutritivity and be worth that the thick dietary fiber of the sweet potato made by this method gluten-free type albumen bakes crusty pancake; 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 that gluten-free type albumen bakes crusty pancake, it is characterized in that, comprise the steps:
1) following raw material is taken in proportion, described raw material comprises the thick dietary fiber fecula of sweet potato, the thick dietary fiber Ultramicro-powder of sweet potato, the thick dietary fiber nano powder of sweet potato, 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, salt, yeast, edible oil and water, the weight ratio of above-mentioned each raw material is followed successively by 10-40:10-40:10-20:4-12:5-12:5-13:0.5-6:0.1-3:0.1-0.7:1-3: 0-1:0.1-3:1-2:14-34:20-69,
2) with being equivalent to foodstuff glue weight 5-10 water-soluble solution foodstuff glue doubly, 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, salt and plant source polyphenol are poured in dough mixing machine, add edible oil and step 2) foodstuff glue solution, stir 5-15min with 80-120rpm, form dough/pasta;
4) by step 2) yeast soln that activates adds step 3) dough/pasta in, stir 5-20min with 80-120rpm, until form the dough of uniformity;
5) by step 4) dough at 30-38 DEG C, humidity 70%-85% condition bottom fermentation 40-90min;
6) by step 5) in proofed dough stripping and slicing, rub with the hands circle, by flat shaping; Face base after shaping sprays appropriate egg liquid glucose on the surface, and spreads a little sesame;
7) by step 6) shaping face base puts into baking oven, and 200-250 DEG C of baking 10-20min, is cooled to room temperature after coming out of the stove, and obtains gluten-free type albumen roasting crusty pancake 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 roasting crusty pancake of the gluten-free type albumen that method makes according to any one of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410679494.0A CN104431882A (en) | 2014-11-24 | 2014-11-24 | Mucedin-free baked Nang prepared from sweet potato coarse dietary fibers and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410679494.0A CN104431882A (en) | 2014-11-24 | 2014-11-24 | Mucedin-free baked Nang prepared from sweet potato coarse dietary fibers and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431882A true CN104431882A (en) | 2015-03-25 |
Family
ID=52879230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410679494.0A Pending CN104431882A (en) | 2014-11-24 | 2014-11-24 | Mucedin-free baked Nang prepared from sweet potato coarse dietary fibers and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431882A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211165A (en) * | 2015-11-03 | 2016-01-06 | 中国农业科学院农产品加工研究所 | Potato Xinjiang crusty pancake and manufacture craft thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1803021A (en) * | 2006-01-20 | 2006-07-19 | 张广军 | Preparation method of edible cellulose of sweet potato powder dross |
| CN101455221A (en) * | 2007-12-13 | 2009-06-17 | 江南大学 | Functionality oat leisure food and manufacture method thereof |
| CN101467532A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Improved noodle food |
| CN102771691A (en) * | 2012-06-14 | 2012-11-14 | 阿卜力米提·图尔贡 | Processing method for nutrient Nang powder |
| CN103181569A (en) * | 2013-03-11 | 2013-07-03 | 安徽浩大淀粉加工有限公司 | Method for extracting dietary fibers from sweet potato residue in biodegradation process |
| CN103210985A (en) * | 2013-04-03 | 2013-07-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for producing sweet potato residue biscuits |
| CN103719880A (en) * | 2014-01-17 | 2014-04-16 | 昆明医科大学 | Preparation method of high-activity purple sweet potato dietary fiber |
| CN104146020A (en) * | 2014-07-24 | 2014-11-19 | 中国农业科学院农产品加工研究所 | Method for improving fermentability and nutritional property of gluten protein-free dough |
-
2014
- 2014-11-24 CN CN201410679494.0A patent/CN104431882A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1803021A (en) * | 2006-01-20 | 2006-07-19 | 张广军 | Preparation method of edible cellulose of sweet potato powder dross |
| CN101455221A (en) * | 2007-12-13 | 2009-06-17 | 江南大学 | Functionality oat leisure food and manufacture method thereof |
| CN101467532A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Improved noodle food |
| CN102771691A (en) * | 2012-06-14 | 2012-11-14 | 阿卜力米提·图尔贡 | Processing method for nutrient Nang powder |
| CN103181569A (en) * | 2013-03-11 | 2013-07-03 | 安徽浩大淀粉加工有限公司 | Method for extracting dietary fibers from sweet potato residue in biodegradation process |
| CN103210985A (en) * | 2013-04-03 | 2013-07-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for producing sweet potato residue biscuits |
| CN103719880A (en) * | 2014-01-17 | 2014-04-16 | 昆明医科大学 | Preparation method of high-activity purple sweet potato dietary fiber |
| CN104146020A (en) * | 2014-07-24 | 2014-11-19 | 中国农业科学院农产品加工研究所 | Method for improving fermentability and nutritional property of gluten protein-free dough |
Non-Patent Citations (2)
| Title |
|---|
| 曹龙奎: "《粮油深加工技术》", 30 June 2007 * |
| 郭亚姿等: "甘薯膳食纤维物化及功能特性的研究", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211165A (en) * | 2015-11-03 | 2016-01-06 | 中国农业科学院农产品加工研究所 | Potato Xinjiang crusty pancake and manufacture craft thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104381396B (en) | Gluten-free protein biscuit manufactured by sweet potato coarse dietary fibers and preparation method of gluten-free albumen cookie | |
| CN104366374B (en) | A kind of potato steamed bun and preparation method thereof | |
| CN104381921B (en) | A kind of potato steamed sponge cake and preparation method thereof | |
| CN104365800B (en) | A kind of potato biscuit and preparation method thereof | |
| CN104365733B (en) | A kind of potato dietary fiber bread and preparation method thereof | |
| CN104365732A (en) | Bread rich in sweet potato dietary fiber and manufacturing method thereof | |
| CN104431750B (en) | A kind of full potato class steamed bread and preparation method thereof | |
| CN104472622B (en) | A kind of bread be made up of full potato raw material and preparation method thereof | |
| CN104365802B (en) | A kind of full potato class cake and preparation method thereof | |
| CN104431883B (en) | The roasting crusty pancake of a kind of potato residues gluten-free type albumen and processing method | |
| CN104365801A (en) | Whole potato biscuit and making method thereof | |
| CN104366364B (en) | A kind of potato residues gluten-free type albumen dumpling wrapper and processing method thereof | |
| CN104381395A (en) | Potato cake and making method thereof | |
| CN104366378A (en) | Baked pancake prepared from whole potatoes and preparation method thereof | |
| CN104351689B (en) | Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof | |
| CN104366290B (en) | Utilize gluten-free type albumen battercake that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes and preparation method thereof | |
| CN104366376B (en) | A kind of full potato class steamed twisted roll and preparation method thereof | |
| CN104365736B (en) | A kind of potato thin pancake and preparation method thereof | |
| CN104366375A (en) | Full-potato steamed bread and preparation method thereof | |
| CN104366261B (en) | A kind of potato steamed twisted roll and preparation method thereof | |
| CN104365735A (en) | No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof | |
| CN104381922B (en) | A kind of potato residues gluten-free type albumen deep-fried twisted dough sticks and preparation method thereof | |
| CN104365734B (en) | A kind of full potato class thin pancake and preparation method thereof | |
| CN104431882A (en) | Mucedin-free baked Nang prepared from sweet potato coarse dietary fibers and preparation method thereof | |
| CN104381902A (en) | Gluten-protein-free dumpling wrappers produced by sweet potato coarse dietary fibers and preparation method of gluten-protein-free dumpling wrappers |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |