CN104824110A - Pastry containing gamma-aminobutyric acid - Google Patents
Pastry containing gamma-aminobutyric acid Download PDFInfo
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- CN104824110A CN104824110A CN201510271058.4A CN201510271058A CN104824110A CN 104824110 A CN104824110 A CN 104824110A CN 201510271058 A CN201510271058 A CN 201510271058A CN 104824110 A CN104824110 A CN 104824110A
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Abstract
The invention discloses a pastry containing gamma-aminobutyric acid and bleongs to the technical field of food processing. The pastry containing gamma-aminobutyric acid is mainly formed by the initial preparation of adding, by mass, 0.1%-4.9% of gamma-aminobutyric acid into raw materials (flour, rice flour, corn flour, buckwheat flour and the like) of the pastry, then adding sugar, grease, eggs, dairy products and the like and matching the raw materials with various auxiliary materials, stuffing and seasoning; then the pastry is processed and formed in the modes of steaming or baking or frying and the like. Compared with an existing pastry, the pastry containing the gamma-aminobutyric acid has the health care effects of adjusting sentiments, relieving pressure, reducing blood pressure, capable of remarkably improving sleep, improving memory and the like.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the cake containing GABA.
Background technology
GABA (gamma-Aminobutyric Acid, γ-aminobutyric acid, GABA) be the main inhibitory neurotransmitter of mammalian central nervous system, there is neurotransmission, improve brain function, strengthen memory, antianxiety, treatment epilepsy, Control of asthma, regulate hormone secretion, prevent obesity, promote reproduction, activation liver kidney, improve nerve cell senile dementia, alleviate cerebral thrombus, alleviate the headache that cerebral arteriovenous malformation causes, alleviate the physiological functions such as tinnitus, be widely used in food, medicine, the field such as cosmetics and the feed (progress of gamma-aminobutyric acid tea, tealeaves, 2014, 40 (3): 129 ~ 133).Japanese health ministry, EFSA (EFSA) and FDA (Food and Drug Adminstration) (FDA) admit that GABA is food additives.2009, ministry of Health of China approval GABA is new resource food, application (the progress of new resource food-GABA (GABA) can be added in dairy products, soft drink, chocolate, flavouring, bakery and Wine, food research and development, 2013,34 (15), 119-123).Therefore, as a kind of natural material human body and animal to different physiological roles that there is food-grade, be rich in GABA product and there is vast potential for future development.
Ministry of Health of China approval GABA can at dairy products, soft drink, chocolate, flavouring, add application in bakery and Wine, but only have containing GABA dairy products (patent of invention 201210099746.3 at present, 201210009973.2, 200910040112.9, 201410012211.7, 201110414938.4, 201010619553.7, 200710172843.X and 201010504283.5), noodles (patent of invention 03158213.3), generation meal jelly powder (patent of invention 201210341899.4), candy (patent of invention 200910175803.X, 201310412927.1), chew tea (patent of invention 200810145211.9), biscuit (patent of invention 201310446744.1), catsup (patent of invention 200880010408.X), frozen confectionery product (patent of invention 200910140854.9), fruit vegetable powder (patent of invention 201210219989.6), jellied bean curd (patent of invention 201310737730.5), crystal vermicelli (patent of invention 201210578783.2), lycopene composition (patent of invention 201310046379.5) and beverage (patent of invention 201310383757.9, 201310383968.2, 200910062242.2, 201410060635.0, 201310446105.5, 200710069712.9, 201310149815.1, 200410093132.X, 201310043104.6, 200910070008.4, 201310087187.9, 201010194431.8, 200710131337.6, 201210223583.5, 201310145029.4, 201310236052.4, 201010194511.3, 201410226711.0) patent of invention, not yet has the patent containing GABA cake.
Summary of the invention
The object of the invention is to provide the application of GABA in cake, fills up not containing the blank of GABA cake patent.Technical solution of the present invention is as follows:
1. the cake containing GABA.
2. the cake containing GABA according to technical scheme 1, it is characterized in that: in mass fraction, in described cake, alpha-aminobutyric acid content is 0.1%-4.0%.
3. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: in cake raw material, add GABA, then add sugar, grease, egg, dairy products, be equipped with various auxiliary material, fillings and flavoring, just make type, then be processed into through steaming roasting or fried or stir-fry mode.
3. the cake containing GABA according to technical scheme 3, it is characterized in that: described cake raw material is flour, ground rice, corn flour, buckwheat, sweet potato flour, mealy potato, in analysis for soybean powder, broad bean powder, mung bean flour, haricot bean powder, red bean powder, naked oats flour, sorghum flour any one or more.
4. the cake containing GABA according to technical scheme 4, is characterized in that: described ground rice is polished rice powder, glutinous rice flour or millet powder; Described flour is wheat flour.
5. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: described cake is baking cake, and described baking cake is crisp class, crisp pastry class, crisp class, crisp layer class, crisp skin class, water outermost layer of skin class, syrup skin class, crisp pastry skin class, hard crisp skin class or roasting cake.
6. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: described cake is friedcake, described friedcake is crisp skin class, water outermost layer of skin class, crisp pastry class, crisp layer class, water tone category or glutinous Ci class.
8. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: described cake is water loin chop point, it is cake steaming class, die cake class, tough cake class, steamed sponge cake class or steamed sponge cake class that described water loin chop is selected.
9. the cake containing GABA according to technical scheme 1 or 2, is characterized in that: described cake is ripe powder cake, and described ripe powder cake is that heat adjusts soft cake class, die cake class or section cake class.
10. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: described cake is cold working cake, described cold working cake is cool tone tough cake class, cool tone steamed sponge cake class, cake, fried upper syrup class or saqima class.
The present invention has filled up the blank not containing GABA cake patent.The cake of the present invention's processing has hypotensive, short sleep, regulate mood, release the pressure, protect the liver and protect kidney, strengthen the health cares such as immune, antitumor, has wide industrialization prospect.
Detailed description of the invention
Case study on implementation 1 GABA Egg Tarts
Raw material: Self-raising flour 750 grams, 5, yolk, 250 grams, butter, 250 grams, milk, berry sugar 150 grams, GABA 40 grams.
Preparation method:
1., by butter, milk rapid stirring 2 minutes, beat soft.
2. add berry sugar, beat rear stirring and add yolk one by one, beat.
3. pour into load one by one after Self-raising flour and GABA beat and flog in shell, then put baking tray.
4. baking box is adjusted to 200 DEG C of preheatings 10 minutes, puts baking tray into roasting 10 minutes.
5. GABA Egg Tarts after removal and cooling.
Case study on implementation 2 GABA cake steaming
Material:
165 grams, egg, Self-raising flour 115 grams, white granulated sugar 95 grams, corn oil 33 grams, lemonade 33 grams, GABA 10 grams.
Preparation method:
1. get fresh or dry lemon tablet two, add appropriate hot-water soak for a moment, get 33 grams and pour little bowl into.
2. add white granulated sugar, GABA and corn oil egg to take out and stir.
3. egg is dismissed.
4. add flour modulation batter.
5. put into the steamer of boiling, steam about 25 minutes with moderate heat.
6. tip upside down on immediately on rack after steamed, slightly cool to GABA cake.
Case study on implementation 3 GABA moon cake
Material:
Weak strength flour 100 kilograms, invert syrup 75 kilograms, peanut oil 25 kilograms, 1 kilogram, a conduit made of long bamboo water, GABA 4 kilograms.
Preparation method:
1. first weak strength flour is crossed 40 mesh sieves stand-by.
2. syrup, Jian Shui are stirred.
3. peanut oil, GABA are added (in case water-oil separating) for 5 times, add at every turn and all will stir.
4. add the weak strength flour sieved to mix, loose 2 hours stand-by.
5. skin, the husky filling of Rong are put into automatic stuffing machine respectively, control skin/filling ratio 1 ︰ 9.
6. the cake will wrapped, is placed on automatic moulding on automatic moulding machine conveyer belt, sabot.
7. once toast: get angry 230 DEG C, lower fiery 150 DEG C, spraying water into stove and about toast 7 ~ 8 minutes, is light yellow to cake face, cooling 5 ~ 6 minutes brush egg liquid of coming out of the stove.
8. mix up egg liquid (3 yolk, 1 shell egg and 5 grams of salt, filtration is broken up in mixing, and standing 20 minutes stand-by) by formula, be stained with egg liquid with wool brush, anyhow respectively once to brush on cake face.
9. secondary baking: get angry 230 DEG C, roasting 15 ~ 20 minutes, bakes to cake face in golden yellow by lower fiery 150 DEG C.
10. cool about 5 ~ 6 minutes under being in independent chilling room ultraviolet lamp, namely moon cake surface temperature is 40 DEG C ~ 50 DEG C and can packs.
Claims (10)
1. the cake containing GABA.
2. the cake containing GABA according to claim 1, it is characterized in that: in mass fraction, in described cake, alpha-aminobutyric acid content is 0.1%-4.0%.
3. the cake containing GABA according to claim 1 or 2, it is characterized in that: in cake raw material, add GABA, then add sugar, grease, egg, dairy products, be equipped with various auxiliary material, fillings and flavoring, just make type, then be processed into through steaming roasting or fried or stir-fry mode.
4. the cake according to claim 3 containing GABA, it is characterized in that: described cake raw material is flour, ground rice, corn flour, buckwheat, sweet potato flour, mealy potato, in analysis for soybean powder, broad bean powder, mung bean flour, haricot bean powder, red bean powder, naked oats flour, sorghum flour any one or more.
5. the cake according to claim 4 containing GABA, is characterized in that: described ground rice is polished rice powder, glutinous rice flour or millet powder; Described flour is wheat flour.
6. the cake containing GABA according to claim 1 and 2, it is characterized in that: described cake is baking cake, and described baking cake is crisp class, crisp pastry class, crisp class, crisp layer class, crisp skin class, water outermost layer of skin class, syrup skin class, crisp pastry skin class, hard crisp skin class or roasting cake.
7. the cake containing GABA according to claim 1 and 2, it is characterized in that: described cake is friedcake, described friedcake is crisp skin class, water outermost layer of skin class, crisp pastry class, crisp layer class, water tone category or glutinous Ci class.
8. the cake containing GABA according to claim 1 and 2, it is characterized in that: described cake is water loin chop point, it is cake steaming class, die cake class, tough cake class, steamed sponge cake class or steamed sponge cake class that described water loin chop is selected.
9. the cake containing GABA according to claim 1 and 2, is characterized in that: described cake is ripe powder cake, and described ripe powder cake is that heat adjusts soft cake class, die cake class or section cake class.
10. the cake containing GABA according to claim 1 and 2, it is characterized in that: described cake is cold working cake, described cold working cake is cool tone tough cake class, cool tone steamed sponge cake class, cake, fried upper syrup class or saqima class.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510271058.4A CN104824110A (en) | 2015-05-25 | 2015-05-25 | Pastry containing gamma-aminobutyric acid |
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| CN201510271058.4A CN104824110A (en) | 2015-05-25 | 2015-05-25 | Pastry containing gamma-aminobutyric acid |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690009A (en) * | 2016-11-29 | 2017-05-24 | 贵州省马铃薯研究所 | Potato steamed cake and manufacturing process thereof |
| CN107212269A (en) * | 2017-03-27 | 2017-09-29 | 中国农业科学院茶叶研究所 | A kind of gamma aminobutyric acid health zheganmian and preparation method thereof |
| CN113317342A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | White peach-oolong flavored dry cake formula and preparation method thereof |
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2015
- 2015-05-25 CN CN201510271058.4A patent/CN104824110A/en active Pending
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| CN1593195A (en) * | 2003-09-10 | 2005-03-16 | 安徽淮北天宏集团实业有限公司 | Biological function noodle and its preparation method |
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| CN104186595A (en) * | 2014-07-24 | 2014-12-10 | 江南大学 | Method for preparing bread natural flavor additive through sprouted wheat |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690009A (en) * | 2016-11-29 | 2017-05-24 | 贵州省马铃薯研究所 | Potato steamed cake and manufacturing process thereof |
| CN107212269A (en) * | 2017-03-27 | 2017-09-29 | 中国农业科学院茶叶研究所 | A kind of gamma aminobutyric acid health zheganmian and preparation method thereof |
| CN113317342A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | White peach-oolong flavored dry cake formula and preparation method thereof |
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