CN104431883A - Mucedin-free potato residue baked nang and processing method thereof - Google Patents
Mucedin-free potato residue baked nang and processing method thereof Download PDFInfo
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- CN104431883A CN104431883A CN201410681367.4A CN201410681367A CN104431883A CN 104431883 A CN104431883 A CN 104431883A CN 201410681367 A CN201410681367 A CN 201410681367A CN 104431883 A CN104431883 A CN 104431883A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
Abstract
The invention relates to the field of foods and particularly relates to a mucedin-free potato residue baked nang and a processing method thereof. The mucedin-free potato residue baked nang comprises the following raw materials in parts by weight: 10-40 parts of potato residue flour, 10-40 parts of potato residue superfine powder, 10-20 parts of potato residue nanometer powder, 4-12 parts of potato modified starch, 5-12 parts of extruded potato residue powder, 5-13 parts of potato residue microwave processing powder, 1-6 parts of potato starch, 0.1-3 parts of salt, 1-2 parts of yeast, 14-34 parts of edible oil and 20-69 parts of water. Component analysis results show that the contents of protein, minerals, dietary fibers, vitamins and antioxidant substances in the mucedin-free potato residue baked nang provided by the invention are obviously higher than those in the existing wheat baked nang.
Description
Technical field
The present invention relates to field of food, particularly the roasting crusty pancake of a kind of potato residues gluten-free type albumen and processing method.
Background technology
The topmost pastries of Kao Nangshi Turfan Uygur nationality, the history of existing more than 2000 year.Bake the common practices of crusty pancake for add a little salt solution and ferment face in flour, and even, rub, slightly send out, get final product baking.Because its crisp-fried is good to eat, storage is not bad for a long time, is easy to carry, gradually also by other nationality is liked.The roasting crusty pancake of tradition is general is raw material with wheat flour, in wheat flour processing, because excessive pursuit machining accuracy causes numerous nutrient to be lost.
Prior art is improved roasting crusty pancake, such as find through retrieval, publication number is the processing method that the application for a patent for invention of CN102771691A discloses a kind of nutrient Nang powder, roasting crusty pancake major ingredient is by wheat or corn or barley flour 60-64 part, salt 0.01-0.12 part, water 36-38 part, and dusty yeast 0.046-0.053 part forms; Batching is placed in successively container mix even, through fermentation, face is twisted into group and is pressed into cake, thickness 0.3-0.5 centimetre, diameter 30-40 centimetre, start to buy crusty pancake when capsule hole heated internal wall temperature reaches 275-300 DEG C, inwall capsule being bonded at Nang Keng toasts 1-3 minute, and it is for subsequent use that namely maturation takes out natural drying; Nutrient Nang powder and auxiliary material are made up of cram food into one's mouth powder, 4-7 part walnut kernel, 5-8 part Badamu benevolence, the dry banana chip of 23-28 part, 1.0-1.3 part wrinkled giant hyssop, 1.0-1.3 part tsaoko, 1.0-1.3 part India cardamom, 3.0-3.9 part rose of 60-68 part; Being prepared burden and be placed in pulverizer successively and pulverize, through being up to the standards, being packed to obtain finished product.
Publication number is that the application for a patent for invention of CN101496531 discloses a kind of milk capsule and preparation method thereof, milk capsule of the present invention is made up of raw materials such as flour, milk, sheep oil, salts, the preparation method of sheep oil is: after sheep oil is cut into block, put into pot to fry, sheep oil is dissolved, after dissolving by liquid sheep oil cooling but, for subsequent use.With the method in face be by flour, milk, sheep oil, salt mixes with manual fermentation face, carry out and face.
Chylous diarrhea is a kind of LADA enteroptosia disease, and for celiac patients, unique effective method is the food taking in gluten-free type albumen for a long time.Although gluten-free type protein food is beneficial to chylous diarrhea symptom, also there is many negative sequelae, comprise lower dietary fiber, trace element, vitamin and mineral matter.If potato residues can be utilized to prepare gluten-free type protein food, not only chylous diarrhea symptom is beneficial to, simultaneously again containing the higher composition such as dietary fiber, pectin, vitamin, mineral element.But there is no the roasting crusty pancake that applicable chylous diarrhea people eats at present.
Summary of the invention
The object of this invention is to provide the roasting crusty pancake of a kind of potato residues gluten-free type albumen, this kind of roasting crusty pancake is beneficial to chylous diarrhea symptom, overcome general existing gluten-free type protein food to the defect containing lower dietary fiber, trace element, vitamin and mineral matter simultaneously, celiac patients can eat for a long time, is not that the people of celiac patients also can eat for a long time simultaneously.
To achieve the object of the present invention, the technical scheme that concrete employing is following: the roasting crusty pancake of a kind of potato residues gluten-free type albumen, by mass parts, comprise following raw material: 10-40 part potato residues fecula, 10-40 part potato residues Ultramicro-powder, 10-20 part potato residues nano powder, 4-12 part modified potato starch, 5-12 part extruded-puffed potato ground-slag, 5-13 part potato residues microwave treatment powder, 1-6 part farina, 0.1-3 part salt, 1-2 part yeast, 14-34 part edible oil, 20-69 part water.
In order to make roasting crusty pancake have better mouthfeel, potato residues gluten-free type albumen of the present invention is baked crusty pancake and is also comprised 0.5-1 part sugar.
In order to make the structure of roasting crusty pancake more even, quality mouthfeel is better, and containing higher dietary fiber, pectin, vitamin, mineral element, the roasting crusty pancake of potato residues gluten-free type albumen of the present invention also comprises 0.1-3 part foodstuff glue by mass parts, 0.1-0.7 part plant source polyphenol, 1-10 part albumen.
Preferably, the roasting crusty pancake of potato residues gluten-free type albumen of the present invention, by mass parts, comprise following raw material: 20-30 part potato residues fecula, 20-30 part potato residues Ultramicro-powder, 10-15 part potato residues nano powder, 8-10 part modified potato starch, 6-10 part extruded-puffed potato ground-slag, 10-12 part potato residues microwave treatment powder, 2-5 part farina, 1-2 part foodstuff glue, 0.4-0.6 plant source polyphenol, 5-8 part albumen, 0.6-1 part sugar, 0.5-2 part salt, 0.5-1 part yeast, 15-25 part edible oil, 40-60 part water.
As a kind of preferred forms of the present invention, the roasting crusty pancake of potato residues gluten-free type albumen of the present invention, by mass parts, comprise following raw material: 25 parts of potato residues fecula, 30 parts of potato residues Ultramicro-powders, 10 parts of potato residues nano powders, 8 parts of modified potato starch, 6 parts of extruded-puffed potato ground-slags, 11 parts of potato residues microwave treatment powder, 2 parts of farinas, 1.5 parts of foodstuff glues, 0.6 plant source polyphenol, 2 parts of albumen, 0.6 portion of sugar, 2 portions of salt, 0.5 part of yeast, 20 portions of edible oils, 50 parts of water.
Potato residues of the present invention is the discarded object that potato produces after starch.The roasting crusty pancake quality made with single potato ground-slag, mouthfeel are bad.
Described potato residues fecula take potato residues as raw material, and in 50-60 DEG C of dry 24h, Universalpulverizer is pulverized, and crosses 100 mesh sieves and get final product.
Described potato residues Ultramicro-powder take potato residues as raw material, room temperature pulverizes 1min, cross 100 mesh sieves, grinding mode is optional by any one method following: mill Jie formula is pulverized, air blast ultramicro powder is broken, mechanical shearing type ultramicro grinding or super-voltage micro jet ultramicro grinding.
Described potato residues nano powder refers to be that raw material makes its particle diameter be less than 100nm by mechanical attrition method with potato residues.
Described modified potato starch is the starch of farina through physical and chemical modified, includes but not limited to following starch: pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch or super-pressure work in coordination with enzyme process modified starch.
Described extruded-puffed potato ground-slag is raw material with potato residues, adds extruder, extrusion temperature 100 DEG C, screw speed 800rpm, and Universalpulverizer is pulverized, and crosses 100 mesh sieves.
Described potato residues microwave treatment powder take potato residues as raw material through microwave radiation technology enzymolysis (such as utilize 0.05% pectase or/and 0.001% cellulase, percentage composition value wherein be the mass percentage that enzyme accounts for potato residues) form, described microwave power is 100 ~ 800W, and the microwave time is 5 ~ 30min.
More preferably, the granularity of described potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, albumen higher than 90 orders, preferably >=150 orders.
In the raw material of the roasting crusty pancake that the present invention mentions, described foodstuff glue be Potato pectins, sweet potato pectin, beet pectin, apple pectin, citrus pectin, pomelo-pectin, pineapple pectin, blueberry pectin, citrus pectin, xanthans, carragheen, konjac glucomannan, guar gum, Arabic gum, hydroxypropyl methylcellulose, methylcellulose, microcrystalline cellulose one or more.
Described albumen is one or more of potato protein, sweet potato, rice protein, Chickpea Protein, peanut protein, soybean protein, lactoferrin, whey isolate protein, casein and whey protein concentrate.
Described sugar is one or more of trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol.
Described plant source polyphenol can take from one or more in Tea Polyphenols, apple polyphenol, grape seed polyphenols, sweet potato stem leaf polyphenol etc.
Described edible oil is one or more in cream, sheep oil, butter, lard, peanut oil, soybean oil, sunflower oil, rapeseed oil, corn wet goods.
Potato residues obtains different dehydrated potato powders (i.e. potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder) through process, and according to component provided by the invention and content proportioning, the moisture absorption of dough can be made more even, and then making the structure of roasting crusty pancake more even, mouthfeel is more crisp.
Find through constituent analysis, the content that potato residues gluten-free type albumen provided by the invention bakes protein in crusty pancake, mineral matter, dietary fiber, vitamin and polyphenoils is obviously better than the roasting crusty pancake of existing wheat.
Present invention also offers the processing method that a kind of potato residues gluten-free type albumen bakes crusty pancake, comprise the following steps:
1) various raw material is taken according to the raw material of roasting crusty pancake provided by the invention;
2) by step 1) the water dissolving step 1 that takes) in the yeast that takes, obtain yeast soln, activate stand-by; If need to add foodstuff glue, also need with being equivalent to foodstuff glue weight 5-10 water-soluble solution foodstuff glue doubly, obtain in foodstuff glue solution (in step 2) and add foodstuff glue if do not needed, then use step 1) in whole water dissolving step 1 of taking) in the yeast that takes, if need to add foodstuff glue, then first with being equivalent to foodstuff glue weight 5-10 water-soluble solution foodstuff glue doubly, then by remaining aqueous solvent step 1) in the yeast that takes);
3) by step 1) in the raw material except edible oil and foodstuff glue that takes pour in dough mixing machine, 1-5min is stirred under 50-100rpm, add step 1) in the edible oil that takes, if need to add foodstuff glue, then add step 2 simultaneously) the foodstuff glue solution for preparing, under 80-120rpm, stir 5-15min, form dough/pasta;
4) by step 2) in the yeast soln that activated add step 3) in the dough/pasta made, under 80-120rpm, stir 5-20min, until form the dough of uniformity;
5) by step 4) in formed dough at temperature 30-38 DEG C, the condition bottom fermentation 40-90min of humidity 70%-85%;
6) by step 5) in the dough that proofed make face base and toast, be cooled to room temperature, crusty pancake finished product must be baked.
Concrete, described step 2) in, be 50-100 DEG C for dissolving the temperature of the water of foodstuff glue;
Described step 2) in, be 28-38 DEG C for dissolving the temperature of the water of yeast, soak time is 5-20min, and activation temperature is 28-38 DEG C.
Step 6) in shaping face base (face base has the shape of roasting crusty pancake) is put into baking oven, 200-250 DEG C of baking 10-20min.
Egg liquid glucose can be sprayed in base surface, face after shaping, 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.
This method can significantly improve the roasting crusty pancake specific volume utilizing potato residues to prepare, and effectively can improve texture characteristic and organoleptic quality that potato residues 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, potato residues particle diameter is less can compete moisture with other compositions in dough with farina and converted starch, thus is conducive to forming the skeleton structure that potato residues bakes crusty pancake; The interpolation of separate sources albumen, not only can increase the water holding capacity that potato residues bakes crusty pancake, can also improve specific volume and nutritive value that potato residues bakes crusty pancake, and plays the effect that certain improvement potato residues bakes crusty pancake epidermis and inner color and luster; And foodstuff glue fully aquation can form sticky macromolecular substances under certain condition, bake at potato residues in the dough of crusty pancake and can play thickening, increasing sticks, improve and hold the effects such as gas ability.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.
Experimental technique described in following embodiment, if no special instructions, is conventional method; Described reagent and material, if no special instructions, all can obtain from commercial channels.
Embodiment 1: potato residues gluten-free type albumen bakes the raw material of crusty pancake
The raw material that described potato residues gluten-free type albumen bakes crusty pancake is made up of the mixing of potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, citrus pectin, sweet potato stem leaf polyphenol, rice protein, trehalose, salt, yeast, edible oil and water, and above-mentioned each composition quality ratio is followed successively by 25:21:12:8:10:10:5:1.5:0.5:2:1:0.5:1:18:50.
Embodiment 2: potato residues gluten-free type albumen bakes the raw material of crusty pancake
The raw meal that described potato residues gluten-free type albumen bakes crusty pancake is made up of potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, sweet potato pectin, Tea Polyphenols, Chickpea Protein, trehalose, salt, yeast, edible oil and water, and above-mentioned each composition quality ratio is followed successively by 25:30:10:8:6:11:2:1.5:0.6:2:0.6:2:1.5:20:50.
Embodiment 3
The potato residues gluten-free type albumen that Example 1 obtains roasting crusty pancake raw material, carries out in the steps below:
1) various raw material is taken according to embodiment 1;
2) will the step 1 of citrus pectin weight 5 times be equivalent to) in the water that takes be heated to 60 DEG C, with dissolving step 1) in the citrus pectin that takes, obtain citrus pectin solution; All the other water are heated to 32 DEG C, with dissolving step 1) in the yeast that takes, obtain yeast soln, be placed in constant incubator and activate stand-by, soak time is 10min, and activation temperature is 32 DEG C;
3) by step 1) in the potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, rice protein, trehalose, salt and the sweet potato stem leaf polyphenol that take pour in dough mixing machine, 5min is stirred under 50rpm, add step 1) in the peanut oil that takes and step 2) in the citrus pectin solution for preparing, stir 10min at 100 rpm, form dough/pasta;
4) by step 2) in the yeast soln that activated add step 3) in the dough/pasta made, stir 15min at 100 rpm, until form the dough of uniformity;
5) by step 4) in formed dough be 37 DEG C in temperature, humidity 80% condition bottom fermentation 40min;
6) by step 5) in proofed dough stripping and slicing, rub with the hands circle, by flat shaping; Shaping face base is put into baking oven, and 220 DEG C of baking 15min, are cooled to room temperature after coming out of the stove, get product.
Embodiment 4
The potato residues gluten-free type albumen that Example 2 obtains roasting crusty pancake raw material, carries out in the steps below:
1) various raw material is taken according to embodiment 2;
2) will the step 1 of sweet potato pectin weight 6 times be equivalent to) in the water that takes be 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, with dissolving step 1) in the yeast that takes, obtain yeast soln, be placed in constant incubator and activate stand-by, soak time is 15min, and activation temperature is 30 DEG C;
3) by step 1) in the potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, Chickpea Protein, trehalose, salt and the Tea Polyphenols that take pour in dough mixing machine, stir 1min at 100 rpm, add step 1) in the sheep oil that takes and step 2) in the sweet potato pectin solution for preparing, stir 10min at 100 rpm, form dough/pasta;
4) by step 2) in the yeast soln that activated add step 3) in the dough/pasta made, stir 15min at 100 rpm, until form the dough of uniformity;
5) by step 4) in formed dough be 37 DEG C in temperature, humidity 80% condition bottom fermentation 40min;
6) by step 5) in proofed dough stripping and slicing, rub with the hands circle, by flat shaping; Shaping face base is put into baking oven, and 220 DEG C of baking 15min, are cooled to room temperature after coming out of the stove, get product.Embodiment 5-7
Embodiment 5-7 is the raw material that potato residues gluten-free type albumen bakes crusty pancake, described in its concrete table composed as follows:
Comparative example 1:
Compared with embodiment 2, difference is only: described potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder and farina are all replaced with wheat flour.The roasting crusty pancake that this comparative example obtains and conventional commercial be roasting cram food into one's mouth similar.
Comparative example 2:
Compared with embodiment 2, difference is only: described potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag and potato residues microwave treatment powder are all replaced with farina.
Experimental example 1: potato residues gluten-free type albumen bakes the constituent analysis of crusty pancake
The moisture of crusty pancake is baked to potato residues gluten-free type albumen in each embodiment and comparative example, protein, fat, dietary fiber, starch, ash content, vitamin and mineral element etc. analyzes:
1, determination of moisture: determination of moisture adopts GB5009.3-2010.Be summarized as follows: get clean aluminum measuring cup, be placed in the drying box of 101 DEG C-105 DEG C, bottle cap tiltedly props up in bottle limit, heating 1.0h, and taking-up is built, and puts cooling 0.5h in drier, weighs, and repeats to be dried to that front and back twice are of poor quality is no more than 2mg, is constant weight.Take potato residues gluten-free type albumen roasting crusty pancake 3g-5g (being accurate to 0.0001g), put in measuring cup, sample thickness is no more than 5mm, add a cover, after precision weighing, put in 101 DEG C ~ 105 DEG C drying boxes, bottle cap tiltedly props up in bottle limit, after dry 2h-4h, build taking-up, weigh after putting into drier cooling 0.5h.And then put into 100 DEG C of dry about 1h of-105 DEG C of drying boxes, take out, weigh again after putting into drier cooling 0.5h.And repeat above to be operated to that front and back twice are of poor quality is no more than 2mg, be constant weight.
Result calculates
Moisture (%)=100 × (m
1-m
2)/(m
3-m
2)
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 0.50g potato residues gluten-free type albumen and bake crusty pancake and put into digest tube, add the concentrated sulfuric acid (concentration 98%) 10mL, digestion temperature 420 DEG C, time 1.5h, bakes the protein content (Sweden Foss company KIELTECANALYSISER kjeldahl apparatus) in crusty pancake with kjeldahl apparatus potato residues.
3, fat test: take 1.0g potato residues 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 summarized as follows: take potato residues 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, NaOH or HCl of rear 1M at 60 DEG C adjust ph to 4.0-4.7; Add 100 μ L amyloglucosidase solution, fully mix, oscillation incubation 30min at 60 DEG C; Add 100uL protein enzyme solution, fully mix, oscillation incubation 30min at 60 DEG C; In beaker, add 95% ethanol (95% ethanol and mixeding liquid volume to be measured are than 4:1) that 225mL is preheated to 60 DEG C, under room temperature, precipitate 1h; Enzymolysis liquid after alcohol settling is transferred in crucible, with residue in 78% ethanol purge beaker, proceed to suction filtration in crucible in the lump, use 78% ethanol, 95% ethanol and acetone cleaning crucible 2 times more respectively, then crucible being placed in 105 DEG C of baking ovens placements spends the night to constant weight, record crucible and residue weight (W
2).Measure the content of protein, ash content in residue, its weight is designated as P, A respectively.
Result calculates:
Dietary fiber content (%)=100 × (W
2-W
1)/(W-P-A)
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.Concrete grammar is: get the roasting crusty pancake (10mg) of potato residues 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 0.2mL80% ethanol to sample and increase its dissolubility, mix with turbine mixer; Add the Thermostable α-Amylase (100U/mL) of 3mL immediately, in boiling water bath, hatch 6min (the 2nd, 4,6min shakes test tube energetically); Add 0.1mL starch glucolase (3300U/mL), with turbine mixer mixing, water-bath 30min at 50 DEG C; Transferred to by the test tube of total Test in 100mL volumetric flask, clean with wash bottle cleaning down, use distilled water constant volume, mixing, decile solution is centrifugal 10min under 3000r; Dilute solution after transfer decile (0.1mL) is in teat glass; Add glucose oxidase (Glucose oxidase plus peroxidase, the GOPOD) reagent of 3mL to (comprise D-Glucose control group and blank group) in each test tube, water-bath 20min at 50 DEG C; D-Glucose control group comprises 0.1mLD-glucose solution and 3.0mLGOPOD reagent, and blank group comprises 0.1mL hydration 3.0mLGOPOD reagent; The absorbance of working sample, D-Glucose control group and blank group under 510nm.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;
F
the absorbance of-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 put in Muffle furnace, and calcination 0.5h at 550 DEG C ± 25 DEG C, is cooled to about 200 DEG C, take out, put into drier and cool 30min, precise.Repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight.Then, get 3g-10g (being accurate to 0.0001g) potato residues gluten-free type 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 B1 content measures with reference to GB 7629-87.
Vitamin C content assay method is as follows:
Weigh potato residues 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.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: claim 2-3g potato residues 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 potato residues 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.
Table 1 potato residues gluten-free type albumen roasting crusty pancake Analysis of Nutritive Composition (g/100g)
| Composition | Embodiment 1 | Embodiment 2 | Embodiment 5 | Embodiment 6 | Embodiment 7 | Comparative example 1 | Comparative example 2 |
| Water | 28.13±1.67 | 28.21±1.78 | 28.01±1.46 | 27.96±1.63 | 29.03±1.75 | 28.17±1.49 | 28.22±1.67 |
| Protein | 8.95±0.39 | 9.55±0.46 | 9.02±0.44 | 9.31±0.42 | 8.97±0.48 | 9.67±0.53 | 1.96±0.21 |
| Fat | 5.71±0.05 | 5.19±0.06 | 5.63±0.05 | 5.72±0.06 | 5.08±0.04 | 5.63±0.04 | 5.98±0.07 |
| Dietary fiber | 10.53±0.64 | 11.65±0.71 | 10.96±0.58 | 10.88±0.61 | 10.23±0.63 | 3.25±0.23 | 1.12±0.08 |
| Starch | 44.18±0.76 | 43.22±0.85 | 44.09±0.56 | 43.90±0.66 | 44.42±0.61 | 51.07±0.54 | 60.51±0.53 |
| Ash content | 1.55±0.24 | 1.57±0.31 | 1.59±0.33 | 1.61±0.17 | 1.53±0.22 | 1.61±0.32 | 1.52±0.08 |
| V C(mg/100g) | 15.15±0.57 | 15.99±0.61 | 15.86±0.54 | 15.75±0.46 | 15.23±0.53 | 13.22±0.45 | 1.60±0.05 |
| V E(mg/100g) | 0.09±0.05 | 0.11±0.06 | 0.10±0.06 | 0.10±0.04 | 0.08±0.04 | 0.07±0.02 | 0.01±0.00 |
| V B1(mg/100g) | 0.21±0.04 | 0.22±0.04 | 0.21±0.04 | 0.21±0.05 | 0.21±0.03 | 0.16±0.01 | 0.04±0.01 |
| V B2(mg/100g) | 0.06±0.01 | 0.07±0.02 | 0.06±0.02 | 0.07±0.01 | 0.06±0.02 | 0.04±0.01 | 0.00±0.00 |
As can be seen from Table 1, protein, fat, dietary fiber, V in the roasting crusty pancake of potato residues 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 potato residues 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, potato residues gluten-free type albumen is baked in crusty pancake also containing a small amount of V
e, VB
1and VB
2.
Table 2 potato residues gluten-free type albumen roasting crusty pancake Mineral Concentrations analysis (mg/100g)
As can be seen from Table 2, potato residues 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.In a word, it is a kind of novel staple food products having better nutritivity and be worth that the potato residues gluten-free type albumen made by this method bakes crusty pancake.
In addition, carry out sensory evaluation to roasting crusty pancake prepared by raw material and the composition according to embodiment 1, embodiment 2 and enforcement 5-7, wherein the roasting crusty pancake mouthfeel of embodiment 2 is best.
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. the roasting crusty pancake of potato residues gluten-free type albumen, is characterized in that: by mass parts, comprises following raw material: 10-40 part potato residues fecula, 10-40 part potato residues Ultramicro-powder, 10-20 part potato residues nano powder, 4-12 part modified potato starch, 5-12 part extruded-puffed potato ground-slag, 5-13 part potato residues microwave treatment powder, 1-6 part farina, 0.1-3 part salt, 1-2 part yeast, 14-34 part edible oil, 20-69 part water.
2. roasting crusty pancake according to claim 1, is characterized in that, by mass parts, also comprises 0.5-1 part sugar.
3. roasting crusty pancake according to claim 1 and 2, is characterized in that, also comprises 0.1-3 part foodstuff glue by mass parts, 0.1-0.7 part plant source polyphenol, 1-10 part albumen.
4. roasting crusty pancake according to claim 3, it is characterized in that, by mass parts, comprise following raw material: 20-30 part potato residues fecula, 20-30 part potato residues Ultramicro-powder, 10-15 part potato residues nano powder, 8-10 part modified potato starch, 6-10 part extruded-puffed potato ground-slag, 10-12 part potato residues microwave treatment powder, 2-5 part farina, 1-2 part foodstuff glue, 0.4-0.6 plant source polyphenol, 5-8 part albumen, 0.6-1 part sugar, 0.5-2 part salt, 0.5-1 part yeast, 15-25 part edible oil, 40-60 part water.
5. roasting crusty pancake according to claim 3, is characterized in that, by mass parts, comprise following raw material: 25 parts of potato residues fecula, 30 parts of potato residues Ultramicro-powders, 10 parts of potato residues nano powders, 8 parts of modified potato starch, 6 parts of extruded-puffed potato ground-slags, 11 parts of potato residues microwave treatment powder, 2 parts of farinas, 1.5 parts of foodstuff glues, 0.6 plant source polyphenol, 2 parts of albumen, 0.6 portion of sugar, 2 portions of salt, 0.5 part of yeast, 20 portions of edible oils, 50 parts of water.
6. the roasting crusty pancake according to any one of claim 1-5, it is characterized in that, the granularity of described potato residues fecula, potato residues Ultramicro-powder, potato residues nano powder, modified potato starch, extruded-puffed potato ground-slag, potato residues microwave treatment powder, farina, albumen higher than 90 orders, preferably >=150 orders.
7. the roasting crusty pancake according to any one of claim 1-5, is characterized in that, described modified potato starch is selected from pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch or super-pressure and works in coordination with one in enzyme process modified starch.
8. the roasting crusty pancake according to any one of claim 1-5, is characterized in that, in the preparation method of described potato residues microwave treatment powder, microwave power is 100 ~ 800W, and the microwave time is 5 ~ 30min.
9. the potato residues gluten-free type albumen described in any one of claim 1-8 bakes the processing method of crusty pancake, it is characterized in that, comprises the following steps:
1) according to claim 1-8 any one described in take raw material;
2) by step 1) the water dissolving step 1 that takes) in the yeast that takes, obtain yeast soln, activate stand-by; If need to add foodstuff glue, also need, with being equivalent to foodstuff glue weight 5-10 water-soluble solution foodstuff glue doubly, to obtain foodstuff glue solution;
3) by step 1) in take dewater, raw material beyond edible oil and foodstuff glue pours in dough mixing machine, 5min is stirred under 50rpm, add step 1) in the edible oil that takes, if need to add foodstuff glue, then add step 2 simultaneously) the foodstuff glue solution for preparing, under 80-120rpm, stir 5-15min, form dough/pasta;
4) by step 2) in the yeast soln that activated add step 3) in the dough/pasta made, under 80-120rpm, stir 5-20min, until form the dough of uniformity;
5) by step 4) in formed dough at temperature 30-38 DEG C, the condition bottom fermentation 40-90min of humidity 70%-85%;
6) by step 5) in the dough that proofed make face base and toast, be cooled to room temperature, crusty pancake must be baked.
10. potato residues gluten-free type albumen according to claim 9 bakes the processing method of crusty pancake, it is characterized in that: described step 2) in, be 50-100 DEG C for dissolving the temperature of the water of foodstuff glue; Be 28-38 DEG C for dissolving the temperature of the water of yeast, soak time is 5-20min, and activation temperature is 28-38 DEG C.
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| CN107173408A (en) * | 2017-04-07 | 2017-09-19 | 中国农业科学院农产品加工研究所 | Fine Yoghourt cake of a kind of height rich in potato residues and preparation method thereof |
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