CN107148983A - A kind of high fine Yoghourt cake of the gluten-free type albumen containing potato residues and preparation method thereof - Google Patents
A kind of high fine Yoghourt cake of the gluten-free type albumen containing potato residues and preparation method thereof Download PDFInfo
- Publication number
- CN107148983A CN107148983A CN201710225296.0A CN201710225296A CN107148983A CN 107148983 A CN107148983 A CN 107148983A CN 201710225296 A CN201710225296 A CN 201710225296A CN 107148983 A CN107148983 A CN 107148983A
- Authority
- CN
- China
- Prior art keywords
- parts
- potato
- potato residues
- starch
- albumen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 162
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 162
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims description 17
- 239000000843 powder Substances 0.000 claims abstract description 54
- 229920002472 Starch Polymers 0.000 claims abstract description 49
- 239000008107 starch Substances 0.000 claims abstract description 48
- 235000019698 starch Nutrition 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 241000894006 Bacteria Species 0.000 claims abstract description 41
- 239000000725 suspension Substances 0.000 claims abstract description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 34
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 34
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 34
- 235000013336 milk Nutrition 0.000 claims abstract description 33
- 239000008267 milk Substances 0.000 claims abstract description 33
- 210000004080 milk Anatomy 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 235000013601 eggs Nutrition 0.000 claims abstract description 30
- 150000001875 compounds Chemical class 0.000 claims abstract description 28
- 239000003292 glue Substances 0.000 claims abstract description 26
- 239000011858 nanopowder Substances 0.000 claims abstract description 26
- 241000196324 Embryophyta Species 0.000 claims abstract description 23
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 15
- 239000000243 solution Substances 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 20
- 239000002893 slag Substances 0.000 claims description 19
- 239000007864 aqueous solution Substances 0.000 claims description 18
- 239000001814 pectin Substances 0.000 claims description 17
- 235000010987 pectin Nutrition 0.000 claims description 17
- 229920001277 pectin Polymers 0.000 claims description 17
- 235000015895 biscuits Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 102000004169 proteins and genes Human genes 0.000 claims description 15
- 108090000623 proteins and genes Proteins 0.000 claims description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 14
- 230000004913 activation Effects 0.000 claims description 14
- 235000018102 proteins Nutrition 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 239000012460 protein solution Substances 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 238000001556 precipitation Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- 239000000446 fuel Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 239000009194 citrus pectin Substances 0.000 claims description 4
- 229940040387 citrus pectin Drugs 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- -1 hydroxypropyl Chemical group 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108010029541 Laccase Proteins 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 239000007974 sodium acetate buffer Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 2
- 241000335053 Beta vulgaris Species 0.000 claims description 2
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 102000011632 Caseins Human genes 0.000 claims description 2
- 108010076119 Caseins Proteins 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 244000276331 Citrus maxima Species 0.000 claims description 2
- 235000001759 Citrus maxima Nutrition 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 229920000858 Cyclodextrin Polymers 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 108010063045 Lactoferrin Proteins 0.000 claims description 2
- 102000010445 Lactoferrin Human genes 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 241001494479 Pecora Species 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 235000010980 cellulose Nutrition 0.000 claims description 2
- 235000019705 chickpea protein Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
- 229940087559 grape seed Drugs 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims description 2
- 235000021242 lactoferrin Nutrition 0.000 claims description 2
- 229940078795 lactoferrin Drugs 0.000 claims description 2
- 229920000609 methyl cellulose Polymers 0.000 claims description 2
- 239000001923 methylcellulose Substances 0.000 claims description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 2
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims 2
- 229940039696 lactobacillus Drugs 0.000 claims 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims 1
- 235000017060 Arachis glabrata Nutrition 0.000 claims 1
- 244000105624 Arachis hypogaea Species 0.000 claims 1
- 235000010777 Arachis hypogaea Nutrition 0.000 claims 1
- 235000018262 Arachis monticola Nutrition 0.000 claims 1
- 229920002498 Beta-glucan Polymers 0.000 claims 1
- 235000019774 Rice Bran oil Nutrition 0.000 claims 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 235000020232 peanut Nutrition 0.000 claims 1
- 239000008165 rice bran oil Substances 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 13
- 235000021307 Triticum Nutrition 0.000 abstract description 13
- 239000000203 mixture Substances 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 230000000172 allergic effect Effects 0.000 abstract description 2
- 208000010668 atopic eczema Diseases 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 18
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 12
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 12
- 239000007788 liquid Substances 0.000 description 12
- 238000012360 testing method Methods 0.000 description 10
- 235000013325 dietary fiber Nutrition 0.000 description 9
- 239000011777 magnesium Substances 0.000 description 9
- 229910052749 magnesium Inorganic materials 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 7
- 239000002956 ash Substances 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 6
- 238000001354 calcination Methods 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 229910052742 iron Inorganic materials 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 6
- 239000011591 potassium Substances 0.000 description 6
- 229910052700 potassium Inorganic materials 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 150000003722 vitamin derivatives Chemical class 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000002366 mineral element Substances 0.000 description 4
- 235000006408 oxalic acid Nutrition 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000004366 Glucose oxidase Substances 0.000 description 2
- 108010015776 Glucose oxidase Proteins 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 229940116332 glucose oxidase Drugs 0.000 description 2
- 235000019420 glucose oxidase Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 150000002680 magnesium Chemical class 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 229910052573 porcelain Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- HZAXFHJVJLSVMW-UHFFFAOYSA-N 2-Aminoethan-1-ol Chemical compound NCCO HZAXFHJVJLSVMW-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 239000007983 Tris buffer Substances 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- HSFWRNGVRCDJHI-UHFFFAOYSA-N alpha-acetylene Natural products C#C HSFWRNGVRCDJHI-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 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
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000004380 ashing Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000000205 computational method Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000012869 ethanol precipitation Methods 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 125000002534 ethynyl group Chemical group [H]C#C* 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 125000000647 trehalose group Chemical group 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of high fine Yoghourt cake of gluten-free type albumen containing potato residues, it is prepared from by the raw material including following composition：The high-pressure homogeneous powder of potato residues fecula, potato residues, the enzymolysis modified powder of potato residues super-pressure, potato residues nano powder, starch, milk, compound bacteria bacteria suspension, yeast, foodstuff glue, plant source polyphenol, albumen, sugar, egg, edible oil and water.The high fine Yoghourt cake of gluten-free type albumen that the present invention is provided overcomes the defect that wheat Yoghourt cake and potato Yoghourt cake are present, suitably edible to wheat class allergic human population or celiac patients without gluten；And nutritional ingredient is comprehensively, with healthcare function.
Description
Technical field
The present invention relates to food processing field, specifically, it is related to the high fibre of gluten-free type albumen that a kind of potato residues make
Yoghourt cake and preparation method thereof.
Background technology
Yoghourt cake, is a principal item in cake, is the traditional food of the Mongols and Tibetan people, be also old children all
Suitable gourmet food.Yoghourt cake is mainly made by wheat flour, Yoghourt, egg, sugar etc., and quality is fine and smooth, soft, rich in bullet
Property, it is nutritious, easy to digest, and with strong milk Flavor.In recent years, with market circulation channel and national characters food
The popularization of publicity, the sale of Yoghourt cake expands rapidly in China, deep to be liked by consumers in general.At present, Yoghourt cake
Research and development obtained very big progress in terms of color, but nutritive value and health care characteristics side in Yoghourt cake
Face needs to improve.Also, existing Yoghourt cake is usually using wheat flour as raw material, in wheat flour processing, due to excessive
Pursuing machining accuracy causes numerous nutrients to be lost.In addition lysine content is relatively low in wheat flour protein, also influences Yoghourt cake
Nutritive value.With gradually stepping up for living standards of the people, Yoghourt cake is following necessarily towards directions such as green, health and environmental protection
Development.
Potato is the fourth-largest cereal crops for being only second to wheat, paddy rice, corn in the world, and China is that potato production is big
State, about 96,130,000 tons of China's potato annual production in 2014.Potato has very high nutritive value, and it is " perfect in every way to be referred to as
Food ", in China potato mainly for the production of the leisure food such as starch, starch-based product and French fries, potato chips.In starch
A large amount of potato slags can be produced in process.According to statistics, about 0.5 ton of (in terms of butt) potato residues can be produced by often producing 1 ton of starch,
Potato residues are rich in compositions such as starch, dietary fiber, pectin, vitamin, mineral elements, if can be prepared using potato residues
Yoghourt cake, can not only reduce the cost of Yoghourt cake, while containing higher dietary fiber, pectin, vitamin, mineral element again
Deng composition.
Found through retrieval, Publication No. CN105942339A application for a patent for invention disclose a kind of potato Yoghourt cake and
Its preparation method, wherein Yoghourt cake are after the mixing of potato full-powder, wheat flour and a certain proportion of Yoghourt, through superheated steam shortening
Gained.
At present, on being raw material using potato residues, and without using wheat flour and the gluten-free type albumen of potato full-powder
The report of high fibre Yoghourt cake and preparation method thereof still belongs to blank.Develop potato residues and make the high fine Yoghourt cake of gluten-free type albumen
And its preparation method is set up, occupied for promoting the sustainable development of China's potato class processing industry, ensureing China's grain security and improve
People's diet nutritional is significant.
The content of the invention
The defect that the present invention exists for existing wheat Yoghourt cake and potato Yoghourt cake contains potato residues there is provided one kind
The high fine Yoghourt cake of gluten-free type albumen and preparation method thereof.
In order to realize the object of the invention, a kind of high fine Yoghourt cake of gluten-free type albumen containing potato residues of the invention and its
Preparation method, is adopted the following technical scheme that：
A kind of high fine Yoghourt cake of gluten-free type albumen containing potato residues, prepared by the raw material including following parts by weight and
Into：10-40 parts of potato residues fecula, high-pressure homogeneous powder 10-40 parts of potato residues, potato residues super-pressure-enzymolysis modified powder 10-
50 parts, 10-20 parts of potato residues nano powder, 10-30 parts of starch, 10-50 parts of milk, 2-5 parts of compound bacteria bacteria suspension, yeast 0.5-
4 parts, 0.1-3 parts of foodstuff glue, 0.1-1.5 parts of plant source polyphenol, 1-5 parts of albumen is sugared 10-20 parts, 100-230 parts of egg, eats
Oily 1-8 parts and 10-30 parts of water.
Preferably, the high fine Yoghourt cake of the gluten-free type albumen is prepared from by the composition including following parts by weight：Potato
15-35 parts of slag fecula, high-pressure homogeneous powder 20-40 parts of potato residues, potato residues super-pressure -20-40 parts of enzymolysis modified powder, Ma Ling
12-20 parts of potato slag nano powder, 15-25 parts of starch, 20-45 parts of milk, 3-5 parts of compound bacteria bacteria suspension, 1-3 parts of yeast, foodstuff glue
2-3 parts, 0.5-1.2 parts of plant source polyphenol, 2-4 parts of albumen is sugared 15-20 parts, 150-200 parts of egg, 2-6 parts of edible oil and water
15-30 parts.
Potato residues of the present invention are that the discarded object produced during starch is produced by raw material of potato.
The preparation method of potato residues fecula of the present invention comprises the following steps：Using potato residues as raw material, in 50-60
It DEG C dry, pulverize, cross 100 mesh sieves, produce potato residues fecula.
The preparation method of the high-pressure homogeneous powder of potato residues of the present invention comprises the following steps：Using potato residues as raw material,
With water according to 1:10-1:After the mixing of 20 ratios, it is placed in high pressure homogenizer, setting homogenization pressure is 150-180bar, circulation is equal
Matter 3-5 times, 6000~8000g is centrifuged after 10~20min, is taken precipitation, be dry, pulverize in 50-60 DEG C, is crossed 100 mesh sieves, is produced horse
The high-pressure homogeneous powder of bell potato slag.
The preparation method of potato residues super-pressure of the present invention-enzymolysis modified powder comprises the following steps：With potato residues
For raw material, with sodium-acetate buffer with 1:8~1:After 12 ratios are mixed, the laccase of addition 25~35U/g samples, 200~
20~30min of super-pressure enzymolysis processing under 300MPa, boiling water bath heats 10~20min and gone out enzyme, and 6000~8000g centrifugations 10~
After 20min, abandoning supernatant, gained precipitation is with PBS with 1:8~1:After 12 ratios are mixed, 300~350U/g samples are added
10~20min of super-pressure enzymolysis processing under the cellulase of product, 150~250MPa, boiling water bath heats 10~20min and gone out enzyme,
6000~8000g is centrifuged after 10~20min, abandoning supernatant, after gained precipitation is freezed with freeze dryer, is crushed, and crosses 100 mesh sieves
Net, produces potato residues super-pressure-enzymolysis modified powder.
The preparation method of potato residues nano powder of the present invention comprises the following steps：Using potato residues as raw material, pass through
Mechanical attrition method, obtains the potato residues nano powder that particle diameter is less than 100nm.
Starch of the present invention is selected from green starch, pea starch, sweet potato starch, farina, cornstarch, wheat
Starch and as these starch by physically and/or chemically be modified obtained by converted starch (such as pre-gelatinized starch, aging starch,
Starch phosphate, crosslinked starch, enzymically modified starch or super-pressure collaboration enzyme process modified starch) in one or more.
The solvent of compound bacteria bacteria suspension of the present invention be water, wherein comprising lactic acid bacteria, Bifidobacterium, streptococcus thermophilus,
Single or compound bacteria concentration range is 1 × 10 in one or more in lactobacillus bulgaricus, bacteria suspension7-2×109cfu/
mL。
Foodstuff glue of the present invention is selected from Potato pectins, sweet potato pectin, beet pectin, apple pectin, citrus pectin, shaddock
Follicarpium glue, pineapple pectin, blueberry pectin, citrus pectin, xanthans, carragheen, konjac glucomannan, guar gum, Arabic gum, hydroxypropyl
Ylmethyl cellulose, methylcellulose, the one or more of microcrystalline cellulose；The foodstuff glue under certain condition can abundant water
Change forms sticky macromolecular substances, and thickening, increasing stick can be played in the preparation process of Yoghourt cake, the work such as gas-holding ability is improved
With.
Plant source polyphenol of the present invention is selected from cumin polyphenol, Tea Polyphenols, apple polyphenol, grape seed polyphenols, sweet potato leaves and stemses
One or more in polyphenol etc..
Albumen of the present invention is selected from cumin albumen, potato protein, sweet potato, rice protein, Chickpea Protein, flower
Raw albumen, soybean protein, lactoferrin, whey protein isolate, albumen, whole-egg protein, casein and lactalbumin concentration
The one or more of thing.
The sugar is selected from trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, β-Portugal
Glycan, araboxylan, the one or more of sucrose and sugar alcohol；
The edible oil is selected from cream, sheep oil, butter, lard, peanut oil, soybean oil, sunflower oil, rapeseed oil, corn
One or more in oil etc..
Potato residues fecula of the present invention, the high-pressure homogeneous powder of potato residues, potato residues super-pressure-enzymolysis modified powder,
Potato residues nano powder, starch, albumen, the particle diameter of plant source polyphenol are respectively less than 120 mesh, preferably less than 100 mesh.
Invention further provides the preparation method of the high fine Yoghourt cake of the gluten-free type albumen, methods described includes following
Specific steps：
1) each raw material is weighed successively according to parts by weight；
2) with part aqueous solution foodstuff glue, food sol solution is obtained；With part aqueous solution albumen, protein solution is obtained；Use milk
The compound bacteria suspension of dissolving, obtains milk bacteria suspension；With part aqueous solution yeast, yeast soln is obtained, it is standby after constant temperature and humidity activation；
3) egg is cleaned, shelled, is put into together with sugar in mixer, 100-300rpm dismisses 10-30min, adds
The water of edible oil and surplus, 100-300rpm continues to stir 2-10min, obtains egg liquid glucose；
4) by potato residues fecula, the high-pressure homogeneous powder of potato residues, potato residues super-pressure-enzymolysis modified powder, potato
Slag nano powder, starch are mixed with plant source polyphenol, add the food sol solution, protein solution, milk bacteria suspension and egg sugar
Liquid, 5-15min is stirred under 80-150rpm, and ferment 6-24h under the conditions of 25-36 DEG C, humidity 70%-95%, forms Composite Milk
Acid bacteria fermentation dough；
5) by step 2) activation after yeast soln add step 4) in formed compound lactobacillus-fermencucumber dough in,
5-25min is stirred under 80-150rpm, until forming the dough of uniformity；
6) by step 5) dough that is made ferments 40-90min under the conditions of temperature is 32-38 DEG C, humidity 70%-85%；
7) by step 6) in ferment after dough knead, formed dough；
8) by step 7) formed dough be put into mould, formed biscuit, be neatly placed in coat oil baking tray in；
9) by step 8) biscuit that is made is put into baking box, face 170-210 DEG C of temperature of fire, 130-180 DEG C of fire in a stove before fuel is added temperature, baking
Untill Yoghourt cake biscuit surface is in golden yellow, it is cooled to 15-20 DEG C in room temperature and gets product.
Wherein, the step 2) in, dissolve foodstuff glue with the water equivalent to each 3-8 times of pectin gross weight；With equivalent to each
The water soluble protein of 2-6 times of albumen gross weight；Yeast is dissolved with water of 5-10 times equivalent to yeast weight.
Wherein, the step 2) in, for dissolve foodstuff glue, the water of albumen temperature be 40-70 DEG C；
Wherein, the step 2) in, the temperature of the milk for dissolving compound bacteria suspension is 25-35 DEG C；
Wherein, the step 2) in, it is 28-38 DEG C for dissolving the temperature of water of yeast, soak time is 5-20min,
Activation temperature is 28-38 DEG C.
Can be as needed, in step 8) in spread a little sesame, raisins, jujube etc., to improve the appearance colour of Yoghourt cake,
And the taste flavor and nutritive value of Yoghourt cake can be strengthened.
Preferably, preparation method of the present invention comprises the following steps：
1) each raw material is weighed successively according to parts by weight；
2) with part aqueous solution foodstuff glue, food sol solution is obtained；With part aqueous solution albumen, protein solution is obtained；Use milk
Bacteria suspension is dissolved, milk bacteria suspension is obtained；With part aqueous solution yeast, yeast soln is obtained, it is standby after constant temperature and humidity activation；
3) egg is cleaned, shelled, with sugar together be put into mixer, 220rpm dismisses 25min, add edible oil and
The water of surplus, 220rpm continues to stir 6min, obtains egg liquid glucose；
4) by potato residues fecula, the high-pressure homogeneous powder of potato residues, potato residues super-pressure-enzymolysis modified powder, potato
Slag nano powder, starch are mixed with plant source polyphenol, add the food sol solution, protein solution, milk bacteria suspension and egg sugar
Liquid, 10min is stirred under 120rpm, and ferment 18h under the conditions of 36 DEG C, humidity 85%, forms compound lactobacillus-fermencucumber dough；
5) by step 2) activation after yeast soln add step 4) in formed compound lactobacillus-fermencucumber dough in,
20min is stirred under 120rpm, until forming the dough of uniformity；
6) by step 5) dough that is made ferments 60min under the conditions of temperature is 38 DEG C, humidity 85%；
7) by step 6) in ferment after dough knead, formed dough；
8) by step 7) formed dough be put into mould, formed biscuit, be neatly placed in coat oil baking tray in；
9) by step 8) biscuit that is made is put into baking box, face 185 DEG C of temperature of fire, 160 DEG C of fire in a stove before fuel is added temperature, baking 20min, in
Room temperature is cooled to 20 DEG C and got product.
The present invention has following remarkable advantage：
1) the high fine Yoghourt cake of the gluten-free type albumen that the present invention is provided has the peculiar flavour of potato, golden yellow color；It is high fine
The institutional framework of Yoghourt cake is fine and smooth, in good taste；
2) the fine Yoghourt cake of height that the present invention is provided is free of gluten, and suitably wheat class allergic human population or celiac patients are eaten
With；
3) discarded object that the fine Yoghourt cake of height that the present invention is provided is obtained by preparing after farina is made, cost of material
Low, production cost is low；
4) protein in the high fine Yoghourt cake of the gluten-free type albumen that provides of the present invention, mineral matter, dietary fiber, vitamin and anti-
The content of oxidation material is substantially better than existing wheat flour Yoghourt cake and potato Yoghourt cake, and nutritional ingredient is comprehensive, with health care
Effect；
5) it with the addition of natural plant source Polyphenols thing in the high fine Yoghourt cake of the gluten-free type albumen that the present invention is provided
Matter, had both improved health care characteristics of the high fine Yoghourt cake to human body, the work of antibacterial, anti-oxidant extension shelf life is served again
With；
6) preparation method that the present invention is provided is simple to operate, it is easy to industrialized production.
Embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
Experimental method described in following embodiments, is conventional method unless otherwise specified；The reagent and material, such as
Without specified otherwise, commercially obtain.
In each embodiment：
The potato residues are that the discarded object produced during starch is produced by raw material of potato；
Potato residues fecula is, using potato residues as raw material, to dry, pulverize in 55 DEG C, crosses 100 mesh sieves, produces potato residues
Fecula；
The high-pressure homogeneous powder of potato residues is using potato residues as raw material, with water according to 1:After the mixing of 15 ratios, high pressure is placed in
In homogenizer, setting homogenization pressure is 165bar, circulates homogeneous 4 times, after 7000g centrifugations 15min, takes precipitation, in 55 DEG C of dryings,
Crush, cross 100 mesh sieves, produce the high-pressure homogeneous powder of potato residues；
Potato residues super-pressure-enzymolysis modified powder is using potato residues as raw material, with sodium-acetate buffer with 1:10 ratios
After mixing, the laccase of 30U/g samples is added, super-pressure enzymolysis processing 25min under 250MPa, boiling water bath heating 15min goes out enzyme,
After 7000g centrifugations 15min, abandoning supernatant, gained precipitation is with PBS with 1:After 10 ratios are mixed, 330U/g samples are added
Super-pressure enzymolysis processing 15min under the cellulase of product, 200MPa, boiling water bath heating 15min goes out enzyme, 7000g centrifugations 15min
Afterwards, abandoning supernatant, after gained precipitation is freezed with freeze dryer, crushes, crosses 100 eye mesh screens, produce；
Potato residues nano powder is, using potato residues as raw material, by mechanical attrition method, to obtain the horse that particle diameter is less than 100nm
Bell potato slag nano powder；
In each embodiment, starch is farina；The solvent of compound bacteria bacteria suspension is water, wherein comprising lactic acid bacteria 1 ×
108cfu/mL；Foodstuff glue is Potato pectins；Plant source polyphenol is Tea Polyphenols；Albumen is soybean protein；Sugar is glucose；Food
It is soybean oil with oil；The potato residues fecula, the high-pressure homogeneous powder of potato residues, potato residues super-pressure-enzymolysis modified powder, horse
Bell potato slag nano powder, starch, albumen, the particle diameter of plant source polyphenol are respectively less than 100 mesh.
Embodiment 1
1st, a kind of high fine Yoghourt cake of gluten-free type albumen containing potato residues is present embodiments provided, its raw material composition is：
15 parts of potato residues fecula, 20 parts of the high-pressure homogeneous powder of potato residues, potato residues super-pressure -35 parts of enzymolysis modified powder, potato
Slag nano powder 15,15 parts of starch, 20 parts of milk, 3 parts of compound bacteria bacteria suspension, 1.5 parts of yeast, 2 parts of foodstuff glue, plant source polyphenol
0.6 part, 2 parts of albumen is sugared 16 parts, 160 parts of egg, 20 parts of 2 parts of edible oil and water.
2nd, high fine Yoghourt cake is prepared in accordance with the following steps：
1) each raw material is weighed successively according to parts by weight；
2) with part aqueous solution foodstuff glue, food sol solution is obtained；With part aqueous solution albumen, protein solution is obtained；Use milk
Bacteria suspension is dissolved, milk bacteria suspension is obtained；With part aqueous solution yeast, yeast soln is obtained, it is standby after constant temperature and humidity activation；
3) egg is cleaned, shelled, with sugar together be put into mixer, 220rpm dismisses 25min, add edible oil and
The water of surplus, 220rpm continues to stir 6min, obtains egg liquid glucose；
4) by potato residues fecula, the high-pressure homogeneous powder of potato residues, potato residues super-pressure-enzymolysis modified powder, potato
Slag nano powder, starch are mixed with plant source polyphenol, add the food sol solution, protein solution, milk bacteria suspension and egg sugar
Liquid, 10min is stirred under 120rpm, and ferment 18h under the conditions of 36 DEG C, humidity 85%, forms compound lactobacillus-fermencucumber dough；
5) by step 2) activation after yeast soln add step 4) in formed compound lactobacillus-fermencucumber dough in,
20min is stirred under 120rpm, until forming the dough of uniformity；
6) by step 5) dough that is made ferments 60min under the conditions of temperature is 38 DEG C, humidity 85%；
7) by step 6) in ferment after dough knead, formed dough；
8) by step 7) formed dough be put into mould, formed biscuit, be neatly placed in coat oil baking tray in；
9) by step 8) biscuit that is made is put into baking box, face 185 DEG C of temperature of fire, 160 DEG C of fire in a stove before fuel is added temperature, baking 20min, in
Room temperature is cooled to 20 DEG C and got product.
Embodiment 2
1st, a kind of high fine Yoghourt cake of gluten-free type albumen containing potato residues is present embodiments provided, its raw material composition is：
20 parts of potato residues fecula, 25 parts of the high-pressure homogeneous powder of potato residues, potato residues super-pressure -20 parts of enzymolysis modified powder, potato
Slag nano powder 20,15 parts of starch, 30 parts of milk, 3 parts of compound bacteria bacteria suspension, 2 parts of yeast, 2 parts of foodstuff glue, plant source polyphenol 0.6
Part, 2 parts of albumen is sugared 16 parts, 180 parts of egg, 25 parts of 3 parts of edible oil and water.
2nd, high fine Yoghourt cake is prepared in accordance with the following steps：
1) each raw material is weighed successively according to parts by weight；
2) with part aqueous solution foodstuff glue, food sol solution is obtained；With part aqueous solution albumen, protein solution is obtained；Use milk
Bacteria suspension is dissolved, milk bacteria suspension is obtained；With part aqueous solution yeast, yeast soln is obtained, it is standby after constant temperature and humidity activation；
3) egg is cleaned, shelled, with sugar together be put into mixer, 220rpm dismisses 25min, add edible oil and
The water of surplus, 220rpm continues to stir 6min, obtains egg liquid glucose；
4) by potato residues fecula, the high-pressure homogeneous powder of potato residues, potato residues super-pressure-enzymolysis modified powder, potato
Slag nano powder, starch are mixed with plant source polyphenol, add the food sol solution, protein solution, milk bacteria suspension and egg sugar
Liquid, 10min is stirred under 120rpm, and ferment 18h under the conditions of 36 DEG C, humidity 85%, forms compound lactobacillus-fermencucumber dough；
5) by step 2) activation after yeast soln add step 4) in formed compound lactobacillus-fermencucumber dough in,
20min is stirred under 120rpm, until forming the dough of uniformity；
6) by step 5) dough that is made ferments 60min under the conditions of temperature is 38 DEG C, humidity 85%；
7) by step 6) in ferment after dough knead, formed dough；
8) by step 7) formed dough be put into mould, formed biscuit, be neatly placed in coat oil baking tray in；
9) by step 8) biscuit that is made is put into baking box, face 185 DEG C of temperature of fire, 160 DEG C of fire in a stove before fuel is added temperature, baking 20min, in
Room temperature is cooled to 20 DEG C and got product.
Embodiment 3
1st, a kind of high fine Yoghourt cake of gluten-free type albumen containing potato residues is present embodiments provided, its raw material composition is：
30 parts of potato residues fecula, 20 parts of the high-pressure homogeneous powder of potato residues, potato residues super-pressure -20 parts of enzymolysis modified powder, potato
Slag nano powder 15,15 parts of starch, 40 parts of milk, 4 parts of compound bacteria bacteria suspension, 3 parts of yeast, 2.5 parts of foodstuff glue, plant source polyphenol 1
Part, 3 parts of albumen is sugared 20 parts, 200 parts of egg, 25 parts of 4 parts of edible oil and water.
2nd, high fine Yoghourt cake is prepared in accordance with the following steps：
1) each raw material is weighed successively according to parts by weight；
2) with part aqueous solution foodstuff glue, food sol solution is obtained；With part aqueous solution albumen, protein solution is obtained；Use milk
Bacteria suspension is dissolved, milk bacteria suspension is obtained；With part aqueous solution yeast, yeast soln is obtained, it is standby after constant temperature and humidity activation；
3) egg is cleaned, shelled, with sugar together be put into mixer, 220rpm dismisses 25min, add edible oil and
The water of surplus, 220rpm continues to stir 6min, obtains egg liquid glucose；
4) by potato residues fecula, the high-pressure homogeneous powder of potato residues, potato residues super-pressure-enzymolysis modified powder, potato
Slag nano powder, starch are mixed with plant source polyphenol, add the food sol solution, protein solution, milk bacteria suspension and egg sugar
Liquid, 10min is stirred under 120rpm, and ferment 18h under the conditions of 36 DEG C, humidity 85%, forms compound lactobacillus-fermencucumber dough；
5) by step 2) activation after yeast soln add step 4) in formed compound lactobacillus-fermencucumber dough in,
20min is stirred under 120rpm, until forming the dough of uniformity；
6) by step 5) dough that is made ferments 60min under the conditions of temperature is 38 DEG C, humidity 85%；
7) by step 6) in ferment after dough knead, formed dough；
8) by step 7) formed dough be put into mould, formed biscuit, be neatly placed in coat oil baking tray in；
9) by step 8) biscuit that is made is put into baking box, face 185 DEG C of temperature of fire, 160 DEG C of fire in a stove before fuel is added temperature, baking 20min, in
Room temperature is cooled to 20 DEG C and got product.
Embodiment 4
Compared with Example 1, differ only in, raw material composition is：10 parts of potato residues fecula, potato residues are high-pressure homogeneous
10 parts of powder, potato residues super-pressure -10 parts of enzymolysis modified powder, 10 parts of potato residues nano powder, 10 parts of starch, 10 parts of milk is multiple
2 parts of bacterium bacteria suspension is closed, 0.5 part of yeast, 0.1 part of foodstuff glue, 0.1 part of plant source polyphenol, 1 part of albumen is sugared 10 parts, 100 parts of egg,
10 parts of 1 part of edible oil and water.
Embodiment 5
Compared with Example 1, differ only in, raw material composition is：40 parts of potato residues fecula, potato residues are high-pressure homogeneous
40 parts of powder, potato residues super-pressure -50 parts of enzymolysis modified powder, 20 parts of potato residues nano powder, 30 parts of starch, 50 parts of milk is multiple
5 parts of bacterium bacteria suspension is closed, 4 parts of yeast, 3 parts of foodstuff glue, 1.5 parts of plant source polyphenol, 5 parts of albumen, 20 parts of sugar, 230 parts of egg is eaten
30 parts of 8 parts of oil and water.
Comparative example 1：
Compared with Example 1, differ only in：By the potato residues fecula, the high-pressure homogeneous powder of potato residues, potato
Slag super-pressure-enzymolysis modified powder, potato residues nano powder and starch are all replaced with wheat flour.Yoghourt obtained by the comparative example
Cake is similar to conventional commercial Yoghourt cake.
Comparative example 2：
Compared with Example 1, differ only in：By the potato residues fecula, the high-pressure homogeneous powder of potato residues, potato
Slag super-pressure-enzymolysis modified powder, potato residues nano powder are all replaced with farina.
Experimental example 1：The detection of Yoghourt cake organoleptic quality
The volunteer of the cakes such as 50 daily eating biscuits, cakes is randomly selected, at 20~30 years old age, gender is each
Half, sensory evaluation is carried out to embodiment 1-5 and comparative example 1-2 Yoghourt cake according to standard shown in following table, scoring is averaged, and is tied
Fruit is as shown in table 1：
2nd, experimental result
The Analyses Methods for Sensory Evaluation Results of the high fine Yoghourt cake of gluten-free type albumen of the table 1 containing potato residues
As it can be seen from table 1 the fine Yoghourt cake of the height rich in potato residues that the present invention is provided, its sense organ is substantially better than existing
The Yoghourt cake that a small amount of farina is made is added in technology, in golden yellow, uniform color, profile is complete, and thickness is substantially uniform,
Do not shrink, it is indeformable, it is non-foaming；Section structure is in cellular, and fine and closely woven, no macroscopic void, potato perfume and milk fragrance are strong, free from extraneous odour,
Soft mouth feel is fine and smooth, does not stick tooth.And the Yoghourt cake that embodiment 1~3 is provided, sensory evaluation effect is better than the offer of embodiment 4,5
Yoghourt cake.
Experimental example 2：The constituent analysis of the high fine Yoghourt cake of gluten-free type albumen
To the moisture of the high fine Yoghourt cake of gluten-free type albumen in each embodiment and comparative example, protein, fat, dietary fiber,
Starch, ash content, vitamin and mineral element etc. are analyzed：
1st, determination of moisture：Determination of moisture uses GB5009.3-2010.Clean aluminum measuring cup is taken, 101 DEG C -105 is placed in
In DEG C drying box, bottle cap is tiltedly propped up in bottle side, heats 1.0h, and taking-up is covered, and is put cooling 0.5h in drier, is weighed, and repeats dry
It is dry to front and rear of poor quality twice no more than 2mg, as constant weight.Gluten-free type albumen height fibre Yoghourt cake 3g-5g is weighed (to be accurate to
0.0001g), put in measuring cup, sample thickness is no more than after 5mm, capping, precision weighing, is put in 101 DEG C~105 DEG C drying boxes,
Bottle cap is tiltedly propped up in bottle side, is dried after 2h-4h, is covered taking-up, is put into drier and is weighed after cooling 0.5h.Then 100 are placed into
1h or so is dried in DEG C -105 DEG C of drying boxes, is taken out, is put into drier and is weighed again after cooling 0.5h.And repeat the above operate to
It is front and rear of poor quality twice no more than 2mg, as constant weight.
Moisture (%)=100 × (m1-m2)/(m1-m3)；Wherein：m1For the quality of measuring cup and sample, g；m2To claim
Quality after measuring bottle and samples dried, g；m3For the quality of measuring cup, g.During moisture >=1g/100g, result of calculation retains
Three effective digitals；During moisture ＜ 1g/100g, as a result retain two effective digitals.Note：Constant weight value is counted finally twice
In calculation, the weighing value of last time is taken.
2nd, protein content determination：Weigh the high fine Yoghourt cake of 0.50g gluten-free types albumen to be put into nitrification pipe, enriching sulfuric acid
(concentration 98%) 10mL, digests 420 DEG C of temperature, and time 1.5h is determined in the high fine Yoghourt cake of gluten-free type albumen with kjeldahl apparatus
Protein content (Foss companies of Sweden KIELTEC ANALYSISER kjeldahl apparatuses).
3rd, fat test：Weigh the high fine Yoghourt cake of 1.0g gluten-free types albumen to be placed in the paper sleeve of cleaning, add a small amount of
Absorbent cotton, adds 80mL petroleum ethers in extraction beaker, is examined with the automatic fat of Foster Kato company Soxtec Avanti 2050
Survey instrument and extract fat in sample.After extraction terminates, extraction cup is taken out, and extraction cup is placed in 30min in 100 DEG C of drying boxes,
Cooling is re-weighed in drier, calculates fat content.
Fat content (%)=W2× 100%/W1；Wherein, W1For example weight, g before extraction；W2Fat after being dried for extraction
Fat weight, g.
4th, dietary fiber content is determined：Carried out with reference to the methods of AOAC 991.43.Weigh the high fine Yoghourt cake of gluten-free type albumen
1.000 ± 0.005g (being accurate to 0.1mg) adds 40mL MES-TRIS (2- (N- morpholinoes) sulfonic groups in 100mL beakers
The hydroxyl of ethane-three (methylol) aminomethane) buffer solution, pH8.2, stirring is to being uniformly dispersed；50 μ L heat-resistant alpha-amylase liquid are added,
Magnetic stirring apparatus stirring at low speed, and be incubated in boiling water bath after 30min, it is cooled to 60 DEG C, 10mL distilled water flushing beaker inwalls
Upper residue；5mL 0.561M HCl is added, and is stirred continuously, rear NaOH or HCl with 1M is in regulation pH value at 60 DEG C to 4.0-
4.7；100 μ L amyloglucosidase solution are added, are fully mixed, oscillation incubation 30min at 60 DEG C；Add 100uL protease
Solution, is fully mixed, oscillation incubation 30min at 60 DEG C；95% ethanol (95% that 225mL is preheated to 60 DEG C is added into beaker
Ethanol compares 4 with mixeding liquid volume to be measured:1) 1h, is precipitated at room temperature；Enzymolysis liquid after ethanol precipitation is transferred in crucible, with 78%
Residue in ethanol cleaning beaker, is transferred to suction filtration in crucible in the lump, then respectively with 78% ethanol, 95% ethanol and acetone cleaning crucible
2 times, then crucible is placed in 105 DEG C of baking ovens and stood overnight to constant weight, record crucible and residue weight (W2).Determine in residue
The content of protein, ash content, its weight is designated as P, A respectively.
Dietary fiber content (%)=100 × (W2-W1)/(W-P-A)；Wherein, W is example weight, g；W1For crucible and silicon
The weight of diatomaceous earth, g；W2For the weight of crucible, diatomite and residue, g；P is the content of protein in residue, g/100g；A is residual
The content of ash content, g/100g in slag.Note：The absolute difference of the measurement result independent twice obtained under the conditions of repeatability must not
More than the 5% of arithmetic mean of instantaneous value.
5th, starch test：Determined according to AOAC996.11 method.The high fine Yoghourt cake (10mg) of gluten-free type albumen is taken to add
Into teat glass (16*120mm), test tube is rapped, to ensure that all samples all fall on test tube bottom；Add 0.2mL80%
Ethanol increases its dissolubility into sample, is mixed with turbine mixer；3mL Thermostable α-Amylase (100U/ is added immediately
ML), 6min (shaking test tube energetically in the 2nd, 4,6min) is incubated in boiling water bath；Add 0.1mL starch glucolases (3300U/
ML), mixed with turbine mixer, water-bath 30min at 50 DEG C；The test tube of total Test is transferred in 100mL volumetric flasks, with washing
Bottle cleaning down is clean, uses distilled water constant volume, mixes, and decile solution centrifuges 10min under 3000r；Shift after decile (0.1mL)
Dilute solution into teat glass；Add 3mL glucose oxidase (Glucose oxidase plus peroxidase,
GOPOD) reagent into each test tube (including D-Glucose control group and blank group), water-bath 20min at 50 DEG C；D-Glucose control
Processed group includes 0.1mLD- glucose solutions and 3.0mLGOPOD reagents, and blank group includes 0.1mL and is hydrated 3.0mLGOPOD reagents；
The absorbance of determination sample, D-Glucose control group and blank group under 510nm.
Content of starch (%)=(A1-A2)*(F/W)*FV*0.9；Wherein, A1For the absorbance of sample；A2For blank group
Absorbance；F is the absorbance of 100/ control group；W is example weight, g；FV is the volume of final constant volume, mL.
6th, ash determination：Method of the ash determination with reference to GB 5009.4-2010.Concretely comprise the following steps：Take suitable size
Porcelain crucible is put in Muffle furnace, the calcination 0.5h at 550 DEG C ± 25 DEG C, is cooled to 200 DEG C or so, taking-up is put into cold in drier
But 30min, precise.Repeat calcination to the front and rear difference that weighs twice and be no more than 0.5mg for constant weight.Then, 3g-10g (essences are taken
Really to 0.0001g) the high fine Yoghourt cake of gluten-free type albumen is placed in porcelain crucible, first makes sample abundant with small fire heating on electric hot plate
Charing is subsequently placed in Muffle furnace, in 550 DEG C of ± 25 DEG C of calcination 4h to smokeless.200 DEG C or so are cooled to, taking-up is put into drying
30min is cooled down in device, when before weighing as found that ignition residue has carbon granule, little water moistening should be instilled into sample, makes caking pine
Dissipate, calcination, to being to represent that ashing is complete without carbon granule, can be weighed evaporating water again.Repeat calcination and weigh difference twice to front and rear
It is constant weight no more than 0.5mg.
Content of ashes X1(g/100g) computational methods are：X1=100 × (m1-m2)/(m3-m2)；Wherein, m1For crucible and
The quality of ash content, g；m2For the quality of crucible, g；m3For the quality of crucible and sample, g.Note：Obtained under the conditions of repeatability
The absolute difference of independent measurement result must not exceed the 5% of arithmetic mean of instantaneous value twice.
7th, the measure of vitamin content：
Content of vitamin E is measured with reference to GB/T 5009.82-2003；
Vitamin B1 content is measured with reference to GB/T 5009.84-2003；
Vitamin B2 content is measured with reference to GB/T 7629-87；
Vitamin C content assay method is as follows：Weigh the high fine Yoghourt cake 4g of gluten-free type albumen in the balance, add 2% oxalic acid molten
Liquid is a little, is ground in mortar, moves into 50mL volumetric flasks, is settled to graduation mark with 2% oxalic acid, shakes up rear stand for standby use.Accurately
Measure the anti-chemical acid solution of 1mL standards and add 9mL2% oxalic acid solutions in 100mL conical flasks, be then titrated to 2,6-D molten
Liquid calculates 2,6-D concentration, with every mL2,6-D solution is represented equivalent to the mg numbers of ascorbic acid in pink.It is accurate to draw
Two parts of sample extracting solution (supernatant or filtrate), every part of 10.0mL is respectively placed in conical flask, and solution is titrated in peach with 2,6-D
Red, record 2,6-D liquor capacities used.It is accurate to draw 2% oxalic acid 10mL.Solution is titrated in pink, record with 2,6-D
Volume used.Calculation formula is as follows：VCContent=(mg/100g samples)=(VA-VB)×S/W×100；Wherein, VAFor titration sample
2,6-D volume, V used in product extract solutionB2, the 6-D volume used in titration blank control, S is 1mL 2, and 6-D is equivalent to anti-
The mg numbers of bad hematic acid, W is the weight of testing sample.
8th, the measure of mineral element：Carried out with reference to GB19644-2010 methods.Claim 2-3g gluten-free types albumen high fine Yoghourt cake
In crucible, it is placed on electric furnace and is concentrated and be carbonized with suitable temperature, until the high fine Yoghourt cake of gluten-free type albumen is complete
Become black, no longer produce thick smoke, i.e., now carbonization is finished.Crucible is put into muffle furnace again and is ashed, 650 DEG C of calcination 3-
4h, until the solid-state of black becomes the powder of grey, is then ashed complete.Take out crucible and be cooled to room temperature, add 5mL (1：3) salt
Boil, filtered with quantitative filter paper on electric furnace after acid, fully dissolving, moved into 25mL volumetric flasks, constant volume, now in volumetric flask
Liquid is transparency liquid, the content for determining iron, then with 25 times of diluent determining calcium, with 500 times of diluent determining potassium, sodium
And magnesium.Selected potassium, sodium, magnesium, calcium, iron, the standard series of magnesium, by changing the instruments such as acetylene flow, lamp current, burning grease head highness
Condition, surveys its absorbance, determines the optimal instrument condition that each element is determined.Selected potassium, sodium, magnesium, calcium, iron, the standard series of magnesium,
Under above-mentioned optimal instrument and experimental condition, potassium, sodium, magnesium, calcium, iron, the range of linearity and test limit of magnesium are determined.
The Analysis of Nutritive Composition (g/100g) of the high fine Yoghourt cake of gluten-free type albumen of the table 2 containing potato residues
From Table 2, it can be seen that protein, dietary fiber, V in the high fine Yoghourt cake of gluten-free type albumenC、VE、VB1And VB2Contain
Amount is abundant, and fat and content of starch are relatively low.Protein can provide needed by human body and want energy, and increase the confession of essential amino acid
Give；Dietary fiber can be with prevention of cardiovascular disease, cancer, diabetes, obesity and Other diseases；VCAnd VEThe increase of content can
To improve the inoxidizability of the high fine Yoghourt cake of gluten-free type albumen, contribute to anti-aging, improve memory etc..Understood through comparing, this
Dietary fiber, protein and the vitamin content for inventing the high fine Yoghourt cake of gluten-free type albumen that each embodiment is provided are all remarkably higher than
Comparative example 1 and comparative example 2.
The Mineral Concentrations analysis (mg/100g) of the high fine Yoghourt cake of gluten-free type albumen of the table 3 containing potato residues
From table 3 it is observed that containing the mineral such as abundant potassium, calcium, phosphorus, magnesium member in the high fine Yoghourt cake of gluten-free type albumen
Element, also containing a certain amount of sodium and iron etc.；Understood through comparing, the high fine Yoghourt cake of the gluten-free type albumen that various embodiments of the present invention are provided
Magnesium, potassium, calcium, calcium, iron and phosphorus content be above comparative example 1 and 2.
In summary, the high fine Yoghourt cake of the gluten-free type albumen that provides of the present invention be it is a kind of be of high nutritive value, it is in good taste new
Type staple food products.
Although above having made to retouch in detail to the present invention with general explanation, embodiment and experiment
State, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, are belonged to claimed
Scope.
Claims (10)
1. a kind of high fine Yoghourt cake of the gluten-free type albumen containing potato residues, it is characterised in that by the original for including following parts by weight
Material is prepared from：10-40 parts of potato residues fecula, high-pressure homogeneous powder 10-40 parts of potato residues, potato residues super-pressure-enzymolysis
Modified 10-50 parts of powder, 10-20 parts of potato residues nano powder, 10-30 parts of starch, 10-50 parts of milk, compound bacteria bacteria suspension 2-5
Part, 0.5-4 parts of yeast, 0.1-3 parts of foodstuff glue, 0.1-1.5 parts of plant source polyphenol, 1-5 parts of albumen, sugared 10-20 parts, egg 100-
230 parts, 10-30 parts of 1-8 parts of edible oil and water；
The potato residues are that the discarded object produced during starch is produced by raw material of potato.
2. Yoghourt cake according to claim 1, it is characterised in that be prepared from by the raw material including following parts by weight：Horse
15-35 parts of bell potato slag fecula, high-pressure homogeneous powder 20-40 parts of potato residues, potato residues super-pressure -20-40 parts of enzymolysis modified powder,
12-20 parts of potato residues nano powder, 15-25 parts of starch, 20-45 parts of milk, 3-5 parts of compound bacteria bacteria suspension, 1-3 parts of yeast, food
2-3 parts of product glue, 0.5-1.2 parts of plant source polyphenol, 2-4 parts of albumen is sugared 15-20 parts, 150-200 parts of egg, 2-6 parts of edible oil and
15-30 parts of water.
3. Yoghourt cake according to claim 1 or 2, it is characterised in that the potato residues fecula is by comprising the following steps
Method be prepared from：It using potato residues as raw material, dry, pulverize in 50-60 DEG C, cross 100 mesh sieves, produce.
4. Yoghourt cake according to claim 1 or 2, it is characterised in that the high-pressure homogeneous powder of potato residues by including with
The method of lower step is prepared from：Using potato residues as raw material, with water according to 1:10-1:After the mixing of 20 ratios, high pressure is placed in equal
In matter machine, setting homogenization pressure is 150-180bar, circulates homogeneous 3-5 times, and 6000~8000g is centrifuged after 10~20min, and it is heavy to take
Form sediment, dry, pulverize in 50-60 DEG C, cross 100 mesh sieves, produce.
5. Yoghourt cake according to claim 1 or 2, it is characterised in that the potato residues super-pressure-enzymolysis modified powder by
The method comprised the following steps is prepared from：Using potato residues as raw material, with sodium-acetate buffer with 1:8~1:12 ratios are mixed
Afterwards, super-pressure 20~30min of enzymolysis processing under the laccase of 25~35U/g samples, 200~300MPa, boiling water bath heating are added
10~20min is gone out enzyme, and 6000~8000g is centrifuged after 10~20min, abandoning supernatant, and gained precipitation is with PBS with 1:8
~1:After 12 ratios are mixed, super-pressure enzymolysis processing 10 under the cellulase of 300~350U/g samples, 150~250MPa is added
~20min, boiling water bath heats 10~20min and gone out enzyme, and 6000~8000g is centrifuged after 10~20min, abandoning supernatant, and gained sinks
After shallow lake is freezed with freeze dryer, crush, cross 100 eye mesh screens, produce.
6. Yoghourt cake according to claim 1 or 2, it is characterised in that the potato residues nano powder is by including following step
Rapid method is prepared from：Using potato residues as raw material, by mechanical attrition method, the potato residues that particle diameter is less than 100nm are obtained
Nano powder.
7. Yoghourt cake according to claim 1 or 2, it is characterised in that the starch be selected from green starch, pea starch,
Sweet potato starch, farina, cornstarch, wheaten starch and by the starch by physically and/or chemically modified gained
Converted starch in one or more；
And/or, the solvent of the compound bacteria bacteria suspension is water, wherein adding comprising lactic acid bacteria, Bifidobacterium, streptococcus thermophilus, guarantor
Single or compound bacteria concentration range is 1 × 10 in one or more in Leah lactobacillus, bacteria suspension7-2×109cfu/mL；
And/or, the foodstuff glue is selected from Potato pectins, sweet potato pectin, beet pectin, apple pectin, citrus pectin, shaddock ped fruit
Glue, pineapple pectin, blueberry pectin, citrus pectin, xanthans, carragheen, konjac glucomannan, guar gum, Arabic gum, hydroxypropyl first
Base cellulose, methylcellulose, the one or more of microcrystalline cellulose；
And/or, the plant source polyphenol is selected from cumin polyphenol, Tea Polyphenols, apple polyphenol, grape seed polyphenols, sweet potato stem leaf polyphenol
One or more in；
And/or, the albumen is selected from cumin albumen, potato protein, sweet potato, rice protein, Chickpea Protein, peanut egg
In vain, soybean protein, lactoferrin, whey protein isolate, albumen, whole-egg protein, casein and whey protein concentrate
It is one or more of；
And/or, it is described sugar selected from trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, β-
Glucan, araboxylan, the one or more of sucrose and sugar alcohol；
And/or, the edible oil is selected from cream, sheep oil, butter, lard, peanut oil, soybean oil, sunflower oil, rapeseed oil, jade
One or more in rice bran oil etc..
8. the Yoghourt cake according to claim 1~7 any one, it is characterised in that the potato residues fecula, potato
The high-pressure homogeneous powder of slag, potato residues super-pressure-enzymolysis modified powder, potato residues nano powder, starch, albumen, plant source polyphenol
Particle diameter is respectively less than 120 mesh, preferably less than 100 mesh.
9. the preparation method of Yoghourt cake described in claim 1~8 any one, it is characterised in that comprise the following steps：
1) each raw material is weighed successively according to parts by weight；
2) with part aqueous solution foodstuff glue, food sol solution is obtained；With part aqueous solution albumen, protein solution is obtained；Use milk dissolving
Compound bacteria suspension, obtains milk bacteria suspension；With part aqueous solution yeast, yeast soln is obtained, it is standby after constant temperature and humidity activation；
3) egg is cleaned, shelled, is put into together with sugar in mixer, 100-300rpm dismisses 10-30min, adds edible
The water of oil and surplus, 100-300rpm continues to stir 2-10min, obtains egg liquid glucose；
4) potato residues fecula, the high-pressure homogeneous powder of potato residues, potato residues super-pressure-enzymolysis modified powder, potato residues are received
Ground rice, starch are mixed with plant source polyphenol, add the food sol solution, protein solution, milk bacteria suspension and egg liquid glucose,
5-15min is stirred under 80-150rpm, ferment 6-24h under the conditions of 25-36 DEG C, humidity 70%-95%, form compound lactobacillus
Fermented dough；
5) by step 2) activation after yeast soln add step 4) in formed compound lactobacillus-fermencucumber dough in, in 80-
5-25min is stirred under 150rpm, until forming the dough of uniformity；
6) by step 5) dough that is made ferments 40-90min under the conditions of temperature is 32-38 DEG C, humidity 70%-85%；
7) by step 6) in ferment after dough knead, formed dough；
8) by step 7) formed dough be put into mould, formed biscuit, be neatly placed in coat oil baking tray in；
9) by step 8) biscuit that is made is put into baking box, face 170-210 DEG C of temperature of fire, 130-180 DEG C of fire in a stove before fuel is added temperature, baking to acid
Untill milk biscuit biscuit surface is in golden yellow, it is cooled to 15-20 DEG C in room temperature and produces.
10. method according to claim 9, it is characterised in that the step 2) in, with equivalent to each pectin gross weight 3-
8 times of water dissolving foodstuff glue；With the water soluble protein equivalent to each 2-6 times of albumen gross weight；With equivalent to yeast weight 5-10
Water dissolving yeast again；
And/or, for dissolve foodstuff glue, the water of albumen temperature be 40-70 DEG C；For the temperature for the milk for dissolving compound bacteria suspension
Spend for 25-35 DEG C；The temperature of water for dissolving yeast is 28-38 DEG C, and soak time is 5-20min, and activation temperature is 28-38
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710225296.0A CN107148983A (en) | 2017-04-07 | 2017-04-07 | A kind of high fine Yoghourt cake of the gluten-free type albumen containing potato residues and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710225296.0A CN107148983A (en) | 2017-04-07 | 2017-04-07 | A kind of high fine Yoghourt cake of the gluten-free type albumen containing potato residues and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107148983A true CN107148983A (en) | 2017-09-12 |
Family
ID=59793455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710225296.0A Pending CN107148983A (en) | 2017-04-07 | 2017-04-07 | A kind of high fine Yoghourt cake of the gluten-free type albumen containing potato residues and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107148983A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101802018A (en) * | 2007-08-29 | 2010-08-11 | Kmc卡特费尔美尔中心有限责任公司 | Method of preparing fibre-containing pectin product and pectin products hereof |
| CN104982825A (en) * | 2015-06-06 | 2015-10-21 | 芜湖宏洋食品有限公司 | Rice steamed sponge cake easy to digest and preparation method thereof |
| CN105942339A (en) * | 2016-05-05 | 2016-09-21 | 中国农业科学院农产品加工研究所 | Potato yogurt cakes and manufacturing method thereof |
-
2017
- 2017-04-07 CN CN201710225296.0A patent/CN107148983A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101802018A (en) * | 2007-08-29 | 2010-08-11 | Kmc卡特费尔美尔中心有限责任公司 | Method of preparing fibre-containing pectin product and pectin products hereof |
| CN104982825A (en) * | 2015-06-06 | 2015-10-21 | 芜湖宏洋食品有限公司 | Rice steamed sponge cake easy to digest and preparation method thereof |
| CN105942339A (en) * | 2016-05-05 | 2016-09-21 | 中国农业科学院农产品加工研究所 | Potato yogurt cakes and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 程力等: "酶法处理马铃薯渣对其功能性质的影响", 《食品工业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Amini Khoozani et al. | Production, application and health effects of banana pulp and peel flour in the food industry | |
| CN104381396B (en) | Gluten-free protein biscuit manufactured by sweet potato coarse dietary fibers and preparation method of gluten-free albumen cookie | |
| Majzoobi et al. | Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari bread) | |
| CN104366374B (en) | A kind of potato steamed bun and preparation method thereof | |
| CN104365800B (en) | A kind of potato biscuit and preparation method thereof | |
| CN103494076B (en) | Method for preparing high-quality rice flour by using lactobacillus fermentation and product of high-quality rice flour | |
| CN104365733B (en) | A kind of potato dietary fiber bread and preparation method thereof | |
| CN104365732A (en) | Bread rich in sweet potato dietary fiber and manufacturing method thereof | |
| CN104799163B (en) | One kind is containing full cereal premix dumpling flour of expanded sorghum and preparation method thereof | |
| CN104431883B (en) | The roasting crusty pancake of a kind of potato residues gluten-free type albumen and processing method | |
| CN104431750A (en) | Pure potato steamed bun and preparation method thereof | |
| CN104381395B (en) | A kind of potato cake and preparation method thereof | |
| CN104381921A (en) | Steamed sponge cake with potatoes and preparation method of steamed sponge cake | |
| CN104365802A (en) | Whole potato cake and making method thereof | |
| CN104366378A (en) | Baked pancake prepared from whole potatoes and preparation method thereof | |
| CN104366364B (en) | A kind of potato residues gluten-free type albumen dumpling wrapper and processing method thereof | |
| Veena et al. | Effect of processing on the composition of dietary fibre and starch in some legumes | |
| CN107041531A (en) | A kind of full potato class Yoghourt cake of the gluten-free type albumen containing mashed potatoes and preparation method thereof | |
| Violalita et al. | Characteristics of gluten-free wet noodles substituted with soy flour | |
| Naji‐Tabasi et al. | Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta | |
| CN108308244A (en) | A kind of pre-gelatinized starch moon cake cake skin base and preparation method thereof | |
| CN107173408A (en) | Fine Yoghourt cake of a kind of height rich in potato residues and preparation method thereof | |
| CN104351689B (en) | Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof | |
| Bello-Perez et al. | Functional and beneficial properties of corn tortilla | |
| CN107148983A (en) | A kind of high fine Yoghourt cake of the gluten-free type albumen containing potato residues and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170912 |
|
| RJ01 | Rejection of invention patent application after publication |