CN106417533A - Making method of gamma-aminobutyric acid containing biscuits - Google Patents
Making method of gamma-aminobutyric acid containing biscuits Download PDFInfo
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- CN106417533A CN106417533A CN201611021368.1A CN201611021368A CN106417533A CN 106417533 A CN106417533 A CN 106417533A CN 201611021368 A CN201611021368 A CN 201611021368A CN 106417533 A CN106417533 A CN 106417533A
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- gamma
- aminobutyric acid
- fermentation
- weight portion
- gaba
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 89
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 63
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 33
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000186685 Lactobacillus hilgardii Species 0.000 claims abstract description 8
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 239000004519 grease Substances 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 239000005862 Whey Substances 0.000 claims abstract description 6
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 6
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 6
- 239000003094 microcapsule Substances 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- 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 1
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 235000008429 bread Nutrition 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000001816 cooling Methods 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract description 2
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 2
- 229940073490 sodium glutamate Drugs 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 3
- 239000000758 substrate Substances 0.000 abstract 2
- 241000186660 Lactobacillus Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 239000001963 growth medium Substances 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 210000004556 brain Anatomy 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 244000299461 Theobroma cacao Species 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 3
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 3
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000002858 neurotransmitter agent Substances 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241001300479 Macroptilium Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 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
- 230000032683 aging Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 230000037354 amino acid metabolism Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003556 anti-epileptic effect Effects 0.000 description 1
- 239000001961 anticonvulsive agent Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000004126 nerve fiber Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/005—Amino acids other than alpha- or beta amino acids, e.g. gamma amino acids
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- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Health & Medical Sciences (AREA)
Abstract
The invention discloses a making method of gamma-aminobutyric acid containing biscuits and belongs to the field of food industry. Lactobacillus hilgardii generating gamma-aminobutyric acid is selected, a culture medium made from water, high fructose corn syrup, brown granulated sugar, hydrolyzed soy protein powder, whey powder, sodium glutamate and other food raw materials is used as a fermentation substrate of a strain, the fermentation substrate is subjected to sterile cooling and then inoculated with the lactobacillus hilgardii, and culture is carried out at the temperature of 28-32 DEG C for 20-40 hours to prepare gamma-aminobutyric acid fermentation liquor; the gamma-aminobutyric acid fermentation liquor is mixed with malt syrup, table salt, bread yeast, starch and microcapsule grease, flour is added for kneading dough, the dough kneading time is controlled at 30-50 minutes, slight fermentation of saccharomycetes and further fermentation of lactobacillus are completed at the same time in the dough kneading process, dough strength is formed, then shaping is carried out according to the shaping process of the biscuits, the biscuits are put in an oven to be baked and then taken out of the oven to be cooled, and the gamma-aminobutyric acid containing biscuits are obtained. Different from direct adding, the fermentation method is adopted for making the biscuit dough generate gamma-aminobutyric acid, safety is high, and the product has a health-care function.
Description
Technical field
The present invention relates to a kind of preparation method of GABA biscuit, belong to field of food industry.
Background technology
Biscuit is the very familiar food of people.The base stock of biscuit is wheat flour, water and sugar, plus or be not added with yeast,
Warp and face, fermentation or azymic, dough rolls, cake embryo forming, and baking cooling forms.Senior biscuit and pattern biscuit are then using relatively
Many protein, grease and carbohydrate, or add the flavor material such as nut, coffee, cocoa, functional form biscuit then adds some nutrients
Or there is the composition of health care, such as add vitamin, micro-trace elements, lysine, taurine, special fatty acid etc..
GABA (Gamma- Aminobutyric Acid, writes a Chinese character in simplified form GABA) it is distributed widely in animal and plant body.Plant
GABA is all contained in the seed of thing such as Macroptilium, ginseng genus, tealeaves, Chinese herbal medicine etc., rhizome and tissue fluid（GABA）.Dynamic
In object, GABA almost exists only in nerve fiber, and the content in its mesencephalic tissue is about 0.1-0.6mg/ gram of tissue, exempts from
Epidemiology research shows, its concentration highest region is black substance in brain.GABA（GABA）It is that current research is more deep
A kind of important inhibitory neurotransmitter, it participate in multiple metabolic activities, there is very high physiologically active.
GABA is critically important inhibitory neurotransmitter in central nervous system, and it is a kind of naturally occurring
Non-protein forms amino acid, has extremely important physiological function, and it can promote the reactivity of brain, brain tonic and intelligence development, anti-epileptic, promotees
Enter sleep, moisturizing of improving looks, delay brain aging function, human body inhibitory neurotransmitter can be supplemented, there is good blood pressure reduction effect,
Promote kidney Fitness improvement and protective effect, suppression fatty liver and obesity, activate liver function.The micro gamma-amino of daily iron supplement
Butyric acid is conducive to the alleviation of heart and brain blood pressure, can promote the balance of amino acid metabolism in human body again, adjusts immunologic function.
The Ministry of Public Health has issued No. 12 bulletin within 2009, and GABA is formally defined as new resource food by this bulletin,
And specify can be used for：Beverage, cocoa products, chocolate and chocolate, candy, bakery product, dilated food, human body is eaten
Consumption is≤500 mg/day.The GABA of chemical synthesis must not be sold by clear stipulaties as food additives simultaneously
And use, fermentation method can only be used.This indicates that the source of GABA is that the risk being related to its edible safety is asked
Topic.
For above-mentioned risk problem, the present invention, with common raw-food material as matrix, is sent out by GABA producing strains
Ferment prepares gamma-aminobutyric acid fermentation, then the zymotic fluid containing GABA is used for going forward side by side one-step fermentation dough with face,
Increase the GABA amount in dough, be eventually fabricated biscuit, obtain final product the GABA biscuit containing GABA.
Content of the invention
It is an object of the invention to provide a kind of preparation method of GABA biscuit, with common raw-food material it is
Matrix, becomes dough with gamma-aminobutyric acid fermentation and face one-step fermentation of going forward side by side, obtains containing GABA after shaping baking
Biscuit.
Preferably, gamma-aminobutyric acid fermentation preparation process of the present invention is as follows：Water intaking 5～7 weight portions, high fructose corn
Slurry 0.2～0.4 weight portion, brown granulated sugar 0.1～0.3 weight portion, sodium glutamate 0.08～0.12 weight portion, hydrolytic soya bean protein powder
0.1～0.2 weight portion, whey powder 0.1～0.2 weight portion, various materials are added to the water mixed dissolution uniformly, after heating sterilization
It is cooled to normal temperature, the Lactobacillus hilgardii of GABA is produced in inoculation（Purchased from State center for standard matter, numbering is ATCC
8290）, cultivate 20～40 hours in 28～32 DEG C, obtain gamma-aminobutyric acid fermentation.
Preferably, dough fermentation process of the present invention is as follows：In gamma-aminobutyric acid fermentation, add malt syrup
0.4～0.6 weight portion, salt 0.03～0.06 weight portion, Saccharomyces cerevisiae（Lyophilized yeast）0.05～0.09 weight portion, starch
0.7～1.3 weight portion, microcapsules grease 1～2 weight portion, mix, add flour to carry out and face（The consumption of flour is with face
Group's soft or hard appropriateness is easy to operation and is advisable, and based on dough weight, controls in dough moisture 24%～30%）, and the face time be
30-50 minute makes saccharomycete produce micro- fermentation, and what this stage was substantially carried out is that saccharomycetic faint fermentation makes dough slight expansion,
Lactobacillus hilgardii is still proceeding fermentation generation functional components GABA simultaneously, obtains micro- fermented dough.
Preferably, of the present invention plus thermally-sterilized condition is：It is heated to 88～96 DEG C of insulations and carry out sterilization in 3～5 minutes.
The present invention compared with prior art has the advantages that：
（1）Contain, in product, the GABA producing from fermentation, there is health care.
（2）Lactic acid bacteria is cultivated using natural food material and produces GABA from fermentation, commercially available with artificially adding
GABA is compared, and has higher security.
（3）The leavening of traditional fermented type biscuit is simple saccharomycete, present invention adds lactic acid bacteria is carried out altogether
With fermentation it is well known that lactic acid bacteria is beneficial bacteriums few in number, can the more beneficial products of producing ratio saccharomycete, product
There is more rich nutritive value.
（4）By technological innovation, develop the production method that direct fermentation produces functional form biscuit, increased kind, push away
Move technological progress.
（5）Production process is easy to grasp, it is easy to accomplish large-scale production, has obvious practicality and economy.
Specific embodiment
Below by embodiment, the present invention is described in further detail, but the scope of the present invention be not limited to described interior
Hold.
Embodiment 1
（1）Prepared by gamma-aminobutyric acid fermentation：By weight, water 5kg, HFCS 0.3kg, brown granulated sugar 0.1kg, paddy are weighed
Propylhomoserin sodium 0.09kg, hydrolytic soya bean protein powder 0.1kg, whey powder 0.2kg, various materials are added to the water mixed dissolution uniformly,
It is heated to 88 DEG C of insulations and carries out sterilization in 3 minutes, be cooled to normal temperature, the Lactobacillus hilgardii of GABA is produced in inoculation, trains in 29 DEG C
Support 40 hours, obtain gamma-aminobutyric acid fermentation.
（2）The micro- fermentation of dough：In gamma-aminobutyric acid fermentation, add malt syrup 0.5kg, salt 0.06kg, bread
Yeast（Lyophilized yeast）0.07kg, starch 1.3kg, microcapsules grease 1kg, mix in adjusting in powder machine, add flour（By face
Group's weight meter, controls in dough moisture 27%）, start and adjust powder machine to carry out and face, and 40 minutes face time made saccharomycete produce
Raw micro- fermentation, obtains micro- fermented dough.
（3）Shaping baking：Micro- fermented dough is taken out, the moulding process according to biscuit is molded, enter baking oven and bake, come out of the stove
Cooling, obtains final product GABA biscuit；After testing, in biscuit, alpha-aminobutyric acid content is 317mg/kg.
Embodiment 2
（1）Prepared by gamma-aminobutyric acid fermentation：By weight, water 6kg, HFCS 0.2kg, brown granulated sugar 0.3kg, paddy are weighed
Propylhomoserin sodium 0.12kg, hydrolytic soya bean protein powder 0.15kg, whey powder 0.15kg, various materials are added to the water mixed dissolution equal
Even, it is heated to 90 DEG C of insulations and carries out sterilization in 4 minutes, be cooled to normal temperature, the Lactobacillus hilgardii of GABA is produced in inoculation, in 30
DEG C culture 30 hours, obtain gamma-aminobutyric acid fermentation.
（2）The micro- fermentation of dough：In gamma-aminobutyric acid fermentation, add malt syrup 0.4kg, salt 0.04kg, bread
Yeast（Lyophilized yeast）0.09kg, starch 0.7kg, microcapsules grease 1.5kg, mix in adjusting in powder machine, add flour（Press
Dough weight meter, controls in dough moisture 24%）, start and adjust powder machine to carry out and face, and 30 minutes face time made saccharomycete
Produce micro- fermentation, obtain micro- fermented dough.
（3）Shaping baking：Micro- fermented dough is taken out, the moulding process according to biscuit is molded, enter baking oven and bake, come out of the stove
Cooling, obtains final product GABA biscuit；After testing, in biscuit, alpha-aminobutyric acid content is 245mg/kg.
Embodiment 3
（1）Prepared by gamma-aminobutyric acid fermentation：By weight, water 7kg, HFCS 0.4kg, brown granulated sugar 0.2kg, paddy are weighed
Propylhomoserin sodium 0.08kg, hydrolytic soya bean protein powder 0.2kg, whey powder 0.1kg, various materials are added to the water mixed dissolution uniformly,
It is heated to 96 DEG C of insulations and carries out sterilization in 5 minutes, be cooled to normal temperature, the Lactobacillus hilgardii of GABA is produced in inoculation, trains in 28 DEG C
Support 20 hours, obtain gamma-aminobutyric acid fermentation.
（2）The micro- fermentation of dough：In gamma-aminobutyric acid fermentation, add malt syrup 0.6kg, salt 0.03kg, bread
Yeast（Lyophilized yeast）0.05kg, starch 1kg, microcapsules grease 2kg, mix in adjusting in powder machine, add flour（By dough
Weight meter, controls in dough moisture 30%）, start and adjust powder machine to carry out and face, and 50 minutes face time made saccharomycete produce
Micro- fermentation, obtains micro- fermented dough.
（3）Shaping baking：Micro- fermented dough is taken out, the moulding process according to biscuit is molded, enter baking oven and bake, come out of the stove
Cooling, obtains final product GABA biscuit；After testing, in biscuit, alpha-aminobutyric acid content is 172mg/kg.
Claims (4)
1. a kind of preparation method of GABA biscuit it is characterised in that：Go forward side by side one with gamma-aminobutyric acid fermentation and face
Step is fermented into dough, obtains the biscuit containing GABA after shaping baking.
2. according to claim 1 GABA biscuit preparation method it is characterised in that：Gamma-aminobutyric acid fermentation
Preparation process is as follows：Water intaking 5～7 weight portions, HFCS 0.2～0.4 weight portion, brown granulated sugar 0.1～0.3 weight portion, paddy ammonia
Sour sodium 0.08～0.12 weight portion, hydrolytic soya bean protein powder 0.1～0.2 weight portion, whey powder 0.1～0.2 weight portion, will be various
Material is added to the water mixed dissolution uniformly, is cooled to normal temperature after heating sterilization, and the Lactobacillus hilgardii of GABA is produced in inoculation,
Cultivate 20～40 hours in 28～32 DEG C, obtain gamma-aminobutyric acid fermentation.
3. according to claim 1 GABA biscuit preparation method it is characterised in that：Dough fermentation process is as follows：
In gamma-aminobutyric acid fermentation, add malt syrup 0.4～0.6 weight portion, salt 0.03～0.06 weight portion, bread ferment
Female 0.05～0.09 weight portion, starch 0.7～1.3 weight portion, microcapsules grease 1～2 weight portion, mix, add flour
Carry out and face, and the face time makes saccharomycete produce micro- fermentation for 30-50 minute, obtains micro- fermented dough.
4. according to claim 2 GABA biscuit preparation method it is characterised in that：Plus thermally-sterilized condition is：
It is heated to 88～96 DEG C of insulations and carry out sterilization in 3～5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611021368.1A CN106417533A (en) | 2016-11-21 | 2016-11-21 | Making method of gamma-aminobutyric acid containing biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611021368.1A CN106417533A (en) | 2016-11-21 | 2016-11-21 | Making method of gamma-aminobutyric acid containing biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417533A true CN106417533A (en) | 2017-02-22 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611021368.1A Pending CN106417533A (en) | 2016-11-21 | 2016-11-21 | Making method of gamma-aminobutyric acid containing biscuits |
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| Country | Link |
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| CN (1) | CN106417533A (en) |
Citations (4)
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|---|---|---|---|---|
| CN102640771A (en) * | 2012-05-28 | 2012-08-22 | 雷雨田 | Southernwood flour product and manufacturing method thereof |
| CN102771573A (en) * | 2012-06-20 | 2012-11-14 | 王文华 | Preparation method of soybean flour or wheat bran flour and food with high content of y-aminobutyric acid |
| CN102796779A (en) * | 2012-08-24 | 2012-11-28 | 南通励成生物工程有限公司 | Biological method for preparing gamma-aminobutyric acid |
| CN104611386A (en) * | 2014-12-30 | 2015-05-13 | 杭州娃哈哈科技有限公司 | Method for preparing gamma-aminobutyric acid by fermentation of fresh fruit and vegetable juice |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640771A (en) * | 2012-05-28 | 2012-08-22 | 雷雨田 | Southernwood flour product and manufacturing method thereof |
| CN102771573A (en) * | 2012-06-20 | 2012-11-14 | 王文华 | Preparation method of soybean flour or wheat bran flour and food with high content of y-aminobutyric acid |
| CN102796779A (en) * | 2012-08-24 | 2012-11-28 | 南通励成生物工程有限公司 | Biological method for preparing gamma-aminobutyric acid |
| CN104611386A (en) * | 2014-12-30 | 2015-05-13 | 杭州娃哈哈科技有限公司 | Method for preparing gamma-aminobutyric acid by fermentation of fresh fruit and vegetable juice |
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| 杨月欣: "《营养功能成分应用指南》", 30 June 2011, 北京大学医学出版社 * |
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Application publication date: 20170222 |