CN105146236B - A kind of method prepared by wheat flour cake low in calories - Google Patents
A kind of method prepared by wheat flour cake low in calories Download PDFInfo
- Publication number
- CN105146236B CN105146236B CN201510674967.2A CN201510674967A CN105146236B CN 105146236 B CN105146236 B CN 105146236B CN 201510674967 A CN201510674967 A CN 201510674967A CN 105146236 B CN105146236 B CN 105146236B
- Authority
- CN
- China
- Prior art keywords
- wheat flour
- cake
- flour cake
- sodium
- red sorghum
- 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.)
- Active
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 66
- 241000209140 Triticum Species 0.000 title claims abstract description 45
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 46
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 45
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 35
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 35
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 239000000284 extract Substances 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 235000013373 food additive Nutrition 0.000 claims abstract description 8
- 239000002778 food additive Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 24
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 20
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 18
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 claims description 10
- 229910052938 sodium sulfate Inorganic materials 0.000 claims description 10
- 235000011152 sodium sulphate Nutrition 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 239000001530 fumaric acid Substances 0.000 claims description 9
- 235000010334 sodium propionate Nutrition 0.000 claims description 9
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 9
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 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 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000004324 sodium propionate Substances 0.000 claims description 2
- 229960003212 sodium propionate Drugs 0.000 claims description 2
- 230000002618 waking effect Effects 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 16
- 235000019698 starch Nutrition 0.000 abstract description 16
- 239000008107 starch Substances 0.000 abstract description 16
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 235000019621 digestibility Nutrition 0.000 abstract description 7
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019577 caloric intake Nutrition 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 230000006862 enzymatic digestion Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 9
- 235000018553 tannin Nutrition 0.000 description 7
- 229920001864 tannin Polymers 0.000 description 7
- 239000001648 tannin Substances 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 5
- 230000029087 digestion Effects 0.000 description 5
- 238000000338 in vitro Methods 0.000 description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 4
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 4
- 239000010903 husk Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000209072 Sorghum Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229930003935 flavonoid Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- -1 phenolic acid Chemical compound 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000006916 protein interaction Effects 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
Abstract
The present invention provides a kind of preparation method of wheat flour cake low in calories, this method has main steps that：Mixing beats 20-30 min → 5-10 min of provocation → and is pressed into after the flour cake of certain size and further places 10-20 min → boiling → finished product after the water of mixing → addition flour quality percentage composition 35-45% after a certain amount of food additives of mixing → addition after the thick polyphenol extract of red sorghum shell of its mass percentage 5-30% of wheat flour → add.The thick polyphenol extract of red sorghum shell used in this method can inhibit the digestive enzyme activity in human body, and the complex compound of the formation such as itself and starch, protein in flour is difficult to be digested, therefore, the low digestibility wheat flour cake that prepared by this method is of great significance for helping to reduce energy intake using wheat products as the overweight or obese people of staple food, resisting diabetes etc..The processing technology is easy to operate, at low cost, is easy to heavy industrialization preparation.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of preparation method of wheat flour cake low in calories.
Technical background
Currently, as people life style transformation, static activity increase, human body energy intake and unbalanced depletion etc., make
Exceed 300,000,000 Genus Homos in overweight and obese people, wherein 7% crowd is 5 years old or less children at China.Studies have shown that weight often increases
1kg, the risk for suffering from diabetes at least increase by 5%；The danger that type II diabetes occurs for overweight people is 3 times of Normal-weight people, because
And rise year by year with fat relevant medical expense in recent years.Plant polyphenol（Also known as vegatable tannin）With anti-oxidant, radioresistance,
Prevent the bioactivity such as cardiovascular and cerebrovascular disease, is referred to as " the 7th nutrient " of human health.Protein in polyphenol and food,
The complex compound that the effects that starch is formed is difficult to be digested, while polyphenol has the function of inhibiting digestive enzyme activity, therefore
And the intake of human heat can be reduced, be conducive to that the crowd of ingesting is helped to resist fat and type II diabetes generation.China sorghum
Have long cultivation history, cultivated area is extensive, and annual output reaches 6,000,000 tons or so, from China south to the north all
There is cultivation.In sorghum husk in addition to containing abundant tannin polyphenol component, also contain a variety of phenol such as phenolic acid, pattern glucosides, flavonoids
Class compound.The study found that for the content of thick polyphenol with the intensification of sorghum color, content has increased trend in sorghum husk.
Therefore, wheat flour is added in the thick polyphenol extract of red sorghum shell and is prepared into wheat flour cake low in calories, for helping with wheat system
Product are that the overweight or obese people of staple food reduces energy intake, resists diabetes etc. and be of great significance.
Invention content
The present invention is directed to be directed to current people life style transformation, static activity increases, human body energy is taken in consumption not
Balance causes China to exceed 300,000,000 Genus Homos in present situations such as overweight and obese peoples, it is proposed that a kind of preparation side of wheat flour cake low in calories
Method.
In order to achieve the above object, technical solution provided by the invention is：
The preparation method of the wheat flour cake low in calories, which is characterized in that the described method comprises the following steps：
（1）Mixing：The thick polyphenol extract of red sorghum shell is added into wheat flour, obtains mixture A；The red sorghum shell is thick
Mass percentage content of the polyphenol extract in wheat flour is 5-30%；
（2）Food additives add：Salt, stearoyl lactate, potassium sorbate, sodium propionate, carbon are added in mixture A
Sour hydrogen sodium, sodium sulphate, fumaric acid, edible vegetable oil, mixing obtain mixture B；The additive amount of food additives is：Often
In 1000g mixtures A, 10-15 g salt of addition, 4.5-5.5 g stearoyl lactates, 3.5-4 g potassium sorbates, 4-6
G sodium propionates, 5.5-6.5 g sodium bicarbonate, 5-5.5 g sodium sulphate, 2.8-3.3 g fumaric acid, 20-40 g edible vegetable oils；
（3）It kneads dough：Knead dough 20-30 min into mixture B plus after water, obtains dough；The quality of added water is wheat flour
35-the 45% of weight；
（4）The face of waking up：By dough at 30-35 DEG C, relative humidity is 5-10 min of middle provocation under conditions of 60-70%；
（5）Cake of press, standing：Dough after provocation is pressed into flour cake, then at 30-35 DEG C, relative humidity is 60-70%
Under the conditions of stand 10-20 min；
（6）Steamed cake：15-20 min of flour cake stood using boiling water Steam by water bath, obtains steamed flour cake；
（7）Finished product：Freshness protection package packaging will be used after steamed flour cake spreading for cooling, preserve.
Preferably, step（1）The extracting method of the thick polyphenol extract of red sorghum shell is：Red sorghum shell crushed
1.5-2 h of acetone stirring extraction for being 70% with volume percent content after 100 mesh sieve, wherein red sorghum shell powder and acetone
Solid-liquid ratio is 1：（15—20）；Then 20-30 min are centrifuged under the conditions of 3600 r/min；By the supernatant after centrifugation in
It is dried in vacuo 24-36 h under the conditions of 35-40 DEG C, then is preserved in 4 DEG C after being freeze-dried.
Preferably, step（2）In, per in 1000g mixtures A, add 10 g salt, 5g stearoyl lactates, 3.5 mountains g
Potassium sorbate, 5 g sodium propionates, 6.5 g sodium bicarbonate, 5 g sodium sulphate, 3.3 g fumaric acid, 28 g edible vegetable oils.
The present invention will be further described below：
The technology path of the present invention is summarised as：The thick polyphenol extract addition → food additives of wheat flour → red sorghum shell
Addition → plus water are kneaded dough → provocation → cake of press standing → boiling → finished product.
In the present invention, step（1）The raw material of thick polyphenol extract used is red sorghum shell, because grinding tannin content in sorghum
Number there is correlation, the tannin content of white sorghum to be considerably less than other colors such as yellow, red, brown, purple with the depth of grain color
Sorghum, with the intensification of sorghum color, tannin content has increased trend, therefore uses red sorghum shell can be with as extraction raw material
Obtain more thick polyphenol extract.Step（1）The middle thick polyphenol extract by red sorghum shell is added in wheat flour, therein
The polyphenol such as tannin can in wheat flour protein, starch the effects that formed and be difficult to the complex compound that is digested, together
When polyphenol have the function of inhibiting human consumption's enzyme activity, therefore process and the heat meeting that is provided by human body of wheat dough be provided to obtain
It significantly reduces.
Step（3）、（4）With（5）In plus water knead dough 20-30 min, 5-10 min of provocation provocation and cake of press stand 10-
20 min can ensure the sufficient phase of performances such as the thick polyphenol extract of red sorghum shell of addition and the starch in flour and protein
Interaction.
The present invention adds the thick polyphenol extract of red sorghum shell into wheat flour, other appropriate food additives and water is added
It is mixed evenly afterwards, provocation, the preparation of wheat flour cake low in calories is realized in boiling after cake of press is stood.Entire technological operation is simple, red height
Fine strain of millet shell is of low cost to be easy to get, and is easy to heavy industrialization and prepares and promote；The thick polyphenol extraction of red sorghum shell used in this method
Object can inhibit the digestive enzyme activity in human body, and the complex compound of the formation such as itself and starch, protein in flour is difficult to by people
Body is digested and assimilated, and therefore, the heat that the crowd of ingesting is obtained is substantially reduced, for helping using wheat products as the overweight of staple food or
Obese people, which reduces energy intake, resists diabetes etc. is of great significance.It is carried compared to the thick polyphenol of red sorghum shell is not added with
The wheat flour cake for taking object, using the wheat flour cake of this method acquisition, its in vitro protein digestibility reduces 6.2-10.8%, can
Rapid digestion content of starch reduces 3.5-6.4%, and slow-digestion starch content increases 4.5-8.6%.
Compared with prior art, beneficial effects of the present invention are：
（1）The thick polyphenol extract of red sorghum shell is added in wheat flour plus is fully rubbed after water and appropriate food additives
Face, provocation and placement, it is ensured that the polyphenols such as tannin in extract obtained after fully being acted on ingredient in flour
Wheat dough its starch, protein digestibility significantly reduce, the heat that is provided substantially reduces；
（2）It selects red sorghum shell to extract raw material as polyphenol, turns waste into wealth, improve raw material added value, have apparent
Economic benefit and environmental benefit；
（3）The processing technology is easy to operate, of low cost, is suitable for heavy industrialization application.
Specific implementation mode
Embodiment 1
Red sorghum shell is smashed it through into 100 mesh sieve using pulverizer, the acetone stirring for being 70% with volume percent content carries
Take 2 h, wherein the solid-liquid ratio of red sorghum shell powder and acetone is 1：15, then 3600 r/min centrifugations, 20 min, supernatant is existed
It is freeze-dried after 40 DEG C of 24 h of vacuum drying and is saved backup in 4 DEG C.Toward 950 g wheat flours（The beneficial high muscle of Hai Jiali indigo plants spoon is small
Flour, protein content 12.8%）Mixing after the thick polyphenol extract of red sorghum shell of 50 g of middle addition, obtains mixture A；Mixed
10 g salt, 5 g stearoyl lactates, 3.5 g potassium sorbates, 5 g sodium propionates, 6.5 g little Su are added in mixture A after even
It beats, mixing after 5 g sodium sulphate, 3.3 g fumaric acid and 28 g edible vegetable oils, obtains mixture B, 420 are added into mixture B
Knead dough 20 min after g water, obtains dough, by the dough mixed in 30 DEG C, the environment of 65% relative humidity after 5 min of provocation by face
10 min further place after being pressed into the flour cake of certain size in 30 DEG C, the environment of 65% relative humidity in group；Flour cake is used
15 min of boiling water water proof steamed cake uses freshness protection package packaging, room temperature preservation after steamed flour cake spreading for cooling.Compared to being not added with, red sorghum shell is thick
The wheat flour cake of polyphenol extract, using the wheat flour cake of this method acquisition, its in vitro protein digestibility reduces 6.2%, can
Rapid digestion content of starch reduces 3.5%, and slow-digestion starch content increases 4.5%.
Embodiment 2
Red sorghum shell is smashed it through into 100 mesh sieve using pulverizer, the acetone stirring for being 70% with volume percent content carries
Take 1.5 h, wherein the solid-liquid ratio of red sorghum shell powder and acetone is 1：20, then 3600 r/min centrifuge 15min, by supernatant
It is freeze-dried after being dried in vacuo 36 h at 40 DEG C and is saved backup in 4 DEG C.Toward 770 g wheat flours（The beneficial high muscle of Hai Jiali indigo plants spoon
Wheat flour, protein content 12.8%）Mixing after the thick polyphenol extract of red sorghum shell of 230 g of middle addition, obtains mixture A；
It is small that 10 g salt, 5 g stearoyl lactates, 3.5 g potassium sorbates, 5 g sodium propionates, 6.5 g are added in mixture A after mixing
Mixing after soda, 5 g sodium sulphate, 3.3 g fumaric acid and 28 g edible vegetable oils, obtains mixture B, is added into mixture B
Knead dough 30 min after 270 g water, obtains dough, by the dough mixed in 35 DEG C, the environment of 70% relative humidity 10 min of provocation
Dough is pressed into after the flour cake of certain size afterwards and further places 20 min in 35 DEG C, the environment of 70% relative humidity；By face
Cake uses 15 min of boiling water water proof steamed cake, and freshness protection package packaging, room temperature preservation are used after steamed flour cake spreading for cooling.Compared to being not added with red height
The wheat flour cake of the thick polyphenol extract of fine strain of millet shell, using the wheat flour cake of this method acquisition, its in vitro protein digestibility reduces
10.8%, can rapid digestion content of starch reduce 6.2%, slow-digestion starch content increases 8.6%.
Embodiment 3
Red sorghum shell is smashed it through into 100 mesh sieve using pulverizer, the acetone stirring for being 70% with volume percent content carries
Take 1.5 h, wherein the solid-liquid ratio of red sorghum shell powder and acetone is 1：20, then 3600 r/min centrifuge 15min, by supernatant
It is freeze-dried after being dried in vacuo 36 h at 40 DEG C and is saved backup in 4 DEG C.Toward 770 g wheat flours（Beneficial Hai Jiali indigo plants spoon is high
Gluten wheat flour, protein content 12.8%）Mixing after the thick polyphenol extract of red sorghum shell of 230 g of middle addition, obtains mixture A；
15 g salt, 5.5 g stearoyl lactates, 4 g potassium sorbates, 6 g sodium propionates, 6.5 g are added in mixture A after mixing
Mixing after sodium bicarbonate, 5.5 g sodium sulphate, 3.3 g fumaric acid and 40 g edible vegetable oils, obtains mixture B, into mixture B
30 min that knead dough are added after 270 g water, obtain dough, the provocation 10 in 35 DEG C, the environment of 70% relative humidity by the dough mixed
Dough is pressed into after the flour cake of certain size after min and further places 20 min in 35 DEG C, the environment of 70% relative humidity；It will
Flour cake uses 15 min of boiling water water proof steamed cake, and freshness protection package packaging, room temperature preservation are used after steamed flour cake spreading for cooling.It is red compared to being not added with
The wheat flour cake of the thick polyphenol extract of sorghum husk, using the wheat flour cake of this method acquisition, its in vitro protein digestibility reduces
9.4%, can rapid digestion content of starch reduce 6.4%, slow-digestion starch content increases 8.0%.
Embodiment 4
Red sorghum shell is smashed it through into 100 mesh sieve using pulverizer, the acetone stirring for being 70% with volume percent content carries
Take 1.5 h, wherein the solid-liquid ratio of red sorghum shell powder and acetone is 1：20, then 3600 r/min centrifuge 15min, by supernatant
It is freeze-dried after being dried in vacuo 36 h at 40 DEG C and is saved backup in 4 DEG C.Toward 770 g wheat flours（Beneficial Hai Jiali indigo plants spoon is high
Gluten wheat flour, protein content 12.8%）Mixing after the 230 thick polyphenol extracts of g red sorghum shells of middle addition, obtains mixture A；
10 g salt, 4.5 g stearoyl lactates, 3.5 g potassium sorbates, 4 g sodium propionates, 5.5 g are added in mixture A after mixing
Mixing after sodium bicarbonate, 5 g sodium sulphate, 2.8 g fumaric acid and 20 g edible vegetable oils, obtains mixture B, adds into mixture B
Enter 30 min that knead dough after 270 g water, obtains dough, the provocation 10 in 35 DEG C, the environment of 70% relative humidity by the dough mixed
Dough is pressed into after the flour cake of certain size after min and further places 20 min in 35 DEG C, the environment of 70% relative humidity；It will
Flour cake uses 15 min of boiling water water proof steamed cake, and freshness protection package packaging, room temperature preservation are used after steamed flour cake spreading for cooling.It is red compared to being not added with
The wheat flour cake of the thick polyphenol extract of sorghum husk, using the wheat flour cake of this method acquisition, its in vitro protein digestibility reduces
10.6%, can rapid digestion content of starch reduce 6.0%, slow-digestion starch content increases 8.5%.
Claims (3)
1. a kind of preparation method of wheat flour cake low in calories, which is characterized in that the described method comprises the following steps：
（1）Mixing：The thick polyphenol extract of red sorghum shell is added into wheat flour, obtains mixture A；The thick polyphenol of red sorghum shell
Mass percentage content of the extract in wheat flour is 5-30%；
（2）Food additives add：Salt, stearoyl lactate, potassium sorbate, sodium propionate, bicarbonate are added in mixture A
Sodium, sodium sulphate, fumaric acid, edible vegetable oil, mixing obtain mixture B；The additive amount of food additives is：It is mixed per 1000g
It closes in object A, adds 10-15 g salt, 4.5-5.5 g stearoyl lactates, 3.5-4 g potassium sorbates, 4-6 g propionic acid
Sodium, 5.5-6.5 g sodium bicarbonates, 5-5.5 g sodium sulphate, 2.8-3.3 g fumaric acid, 20-40 g edible vegetable oils；
（3）It kneads dough：Knead dough 20-30 min into mixture B plus after water, obtains dough；The quality of added water is wheat flour weight
35-45%；
（4）The face of waking up：By dough at 30-35 DEG C, relative humidity is 5-10 min of middle provocation under conditions of 60-70%；
（5）Cake of press, standing：Dough after provocation is pressed into flour cake, then at 30-35 DEG C, the condition that relative humidity is 60-70%
10-20 min of lower standing；
（6）Steamed cake：15-20 min of flour cake stood using boiling water Steam by water bath, obtains steamed flour cake；
（7）Finished product：Freshness protection package packaging will be used after steamed flour cake spreading for cooling, preserve.
2. the method as described in claim 1, which is characterized in that step（1）The extraction of the thick polyphenol extract of red sorghum shell
Method is：Red sorghum shell is crushed to acetone stirring 1.5-2 h of extraction for being 70% with volume percent content after sieving with 100 mesh sieve,
Wherein, the solid-liquid ratio of red sorghum shell powder and acetone is 1：（15—20）；Then 20-30 are centrifuged under the conditions of 3600 r/min
min；Supernatant after centrifugation is dried in vacuo 24-36 h under the conditions of 35-40 DEG C, then after being freeze-dried to get；Gains
In 4 DEG C of preservations.
3. the method as described in claim 1, which is characterized in that step（2）In, per in 1000g mixtures A, 10 g of addition are eaten
Salt, 5g stearoyl lactates, 3.5 g potassium sorbates, 5 g sodium propionates, 6.5 g sodium bicarbonates, 5 g sodium sulphate, the anti-fourths of 3.3 g
Enedioic acid, 28 g vegetable oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510674967.2A CN105146236B (en) | 2015-10-19 | 2015-10-19 | A kind of method prepared by wheat flour cake low in calories |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510674967.2A CN105146236B (en) | 2015-10-19 | 2015-10-19 | A kind of method prepared by wheat flour cake low in calories |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105146236A CN105146236A (en) | 2015-12-16 |
| CN105146236B true CN105146236B (en) | 2018-07-27 |
Family
ID=54787634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510674967.2A Active CN105146236B (en) | 2015-10-19 | 2015-10-19 | A kind of method prepared by wheat flour cake low in calories |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146236B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639045A (en) * | 2016-01-29 | 2016-06-08 | 长沙理工大学 | Method for preparing low-calorie gluten |
| CN107432469A (en) * | 2017-08-10 | 2017-12-05 | 巢湖美维食品有限公司 | A kind of person in middle and old age are edible to reconstitute compound squash powder |
| CN109452558A (en) * | 2017-12-21 | 2019-03-12 | 长沙理工大学 | A method of addition sorghum husk polyphenol extract produces wheat vermicelli |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086831A (en) * | 1992-11-20 | 1994-05-18 | 辽宁省农业科学院高粱研究所 | Natural pigment sorghum red preparation technology |
| CN1846507A (en) * | 2005-04-14 | 2006-10-18 | 王洪君 | Deep-fried dough cake and its making process |
| CN101209064A (en) * | 2006-12-28 | 2008-07-02 | 曲芳 | Five-color total nutrient noodle and processing method |
-
2015
- 2015-10-19 CN CN201510674967.2A patent/CN105146236B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086831A (en) * | 1992-11-20 | 1994-05-18 | 辽宁省农业科学院高粱研究所 | Natural pigment sorghum red preparation technology |
| CN1846507A (en) * | 2005-04-14 | 2006-10-18 | 王洪君 | Deep-fried dough cake and its making process |
| CN101209064A (en) * | 2006-12-28 | 2008-07-02 | 曲芳 | Five-color total nutrient noodle and processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105146236A (en) | 2015-12-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101797031B (en) | Production method of potato flour and vermicelli | |
| CN102919731B (en) | Puffed kelp snow rice cracker and preparation method thereof | |
| CN105166888A (en) | Ginseng and pilose antler tea seed polypeptide lozenge and preparation method therefor | |
| CN103461446A (en) | Healthcare sugarless sweet biscuit | |
| CN106107529A (en) | A kind of high protein, the instant health instant powder of high dietary-fiber and preparation method thereof | |
| CN105166939A (en) | Tea seed polypeptide lozenge and preparation method therefor | |
| CN103202426A (en) | Niugu health dried noodles and making method thereof | |
| CN105146236B (en) | A kind of method prepared by wheat flour cake low in calories | |
| CN106165896A (en) | A kind of manufacture method of Maca extract | |
| CN109820175A (en) | A kind of passion fruit coat dietary fiber and passion fruit sauce and preparation method thereof | |
| CN102860450A (en) | Compound nutrition powder rich in kudzu root cellulose oligosaccharide and preparation method thereof | |
| CN109247488A (en) | A kind of kudzuvine root starch cake and preparation method thereof | |
| CN105124575A (en) | Stomach strengthening and digestion helping tea seed polypeptide buccal tablet and preparation method thereof | |
| CN105029448A (en) | Chinese yam and medlar kidney nourishing and body strengthening tea seed polypeptide lozenge and preparing method of lozenge | |
| CN105524708A (en) | Preparation method of hazelnut oil | |
| CN108835183A (en) | A kind of production method of rose buckwheat biscuit | |
| CN105639045A (en) | Method for preparing low-calorie gluten | |
| CN103127234A (en) | Propolis soft capsule and production process thereof | |
| CN106942739A (en) | A kind of preparation method of marine alga full agonist | |
| CN102389109B (en) | Rice bran nutrient granule | |
| CN102771696B (en) | Purple potato-fruit and vegetable prepared pastry flour and manufacture method thereof | |
| CN104304701A (en) | Meat duck feed containing corn root fermentation material and preparation method thereof | |
| CN105145717A (en) | Lipid lowering flour for hyperlipidemia population and preparation method of lipid lowering flour | |
| CN108576612A (en) | A kind of selenium-rich black Fermented Noodles with Tomato Nutrients and preparation method thereof | |
| CN105476033A (en) | High-dietary-fiber tea seed polypeptide lozenge and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |