CN107343636A - A kind of processing method of potato fermentation Flour product - Google Patents
A kind of processing method of potato fermentation Flour product Download PDFInfo
- Publication number
- CN107343636A CN107343636A CN201610430920.6A CN201610430920A CN107343636A CN 107343636 A CN107343636 A CN 107343636A CN 201610430920 A CN201610430920 A CN 201610430920A CN 107343636 A CN107343636 A CN 107343636A
- Authority
- CN
- China
- Prior art keywords
- potato
- bitter buckwheat
- flour product
- fermentation
- flour
- 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
- 235000013312 flour Nutrition 0.000 title claims abstract description 182
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 170
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 170
- 238000000855 fermentation Methods 0.000 title claims abstract description 118
- 230000004151 fermentation Effects 0.000 title claims abstract description 118
- 238000003672 processing method Methods 0.000 title claims abstract description 28
- 235000005493 rutin Nutrition 0.000 claims abstract description 70
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 69
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 69
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 69
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 69
- 229960004555 rutoside Drugs 0.000 claims abstract description 69
- 239000000843 powder Substances 0.000 claims abstract description 61
- 239000000463 material Substances 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 44
- 238000012545 processing Methods 0.000 claims abstract description 41
- 238000001125 extrusion Methods 0.000 claims abstract description 31
- 108010068370 Glutens Proteins 0.000 claims abstract description 15
- 235000021312 gluten Nutrition 0.000 claims abstract description 15
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract 8
- 241000219051 Fagopyrum Species 0.000 claims description 92
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 92
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 50
- 238000000605 extraction Methods 0.000 claims description 45
- 238000001035 drying Methods 0.000 claims description 28
- 239000012670 alkaline solution Substances 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 20
- 238000002386 leaching Methods 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 13
- 238000007654 immersion Methods 0.000 claims description 11
- 235000018102 proteins Nutrition 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000013049 sediment Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000000967 suction filtration Methods 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 239000002689 soil Substances 0.000 claims description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 229920001592 potato starch Polymers 0.000 abstract description 30
- 230000008569 process Effects 0.000 abstract description 22
- 235000013305 food Nutrition 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 230000000050 nutritive effect Effects 0.000 abstract description 12
- 238000012797 qualification Methods 0.000 abstract description 6
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 63
- 238000004806 packaging method and process Methods 0.000 description 19
- 229920002472 Starch Polymers 0.000 description 14
- 235000019698 starch Nutrition 0.000 description 14
- 239000008107 starch Substances 0.000 description 14
- 230000000694 effects Effects 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000003756 stirring Methods 0.000 description 11
- 238000007493 shaping process Methods 0.000 description 10
- 239000002994 raw material Substances 0.000 description 9
- 210000003491 skin Anatomy 0.000 description 9
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 238000001704 evaporation Methods 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 7
- 240000007594 Oryza sativa Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 230000008020 evaporation Effects 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 210000002615 epidermis Anatomy 0.000 description 6
- 238000004904 shortening Methods 0.000 description 6
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 5
- 230000032683 aging Effects 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 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 4
- 239000003513 alkali Substances 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 4
- 230000001932 seasonal effect Effects 0.000 description 4
- 229960003495 thiamine Drugs 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 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 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 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 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229960003512 nicotinic acid Drugs 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 229960002477 riboflavin Drugs 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 102000040350 B family Human genes 0.000 description 2
- 108091072128 B family Proteins 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 241000208292 Solanaceae Species 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000019157 thiamine Nutrition 0.000 description 2
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
- 239000011721 thiamine Substances 0.000 description 2
- 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 2
- 229960003232 troxerutin Drugs 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019158 vitamin B6 Nutrition 0.000 description 2
- 239000011726 vitamin B6 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 229940011671 vitamin b6 Drugs 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 235000001938 Citrus medica Nutrition 0.000 description 1
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010051814 Eschar Diseases 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 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
- 206010017533 Fungal infection Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 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 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 208000000386 Hypertensive Intracranial Hemorrhage Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 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 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 235000019738 Limestone 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
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000276489 Merlangius merlangus Species 0.000 description 1
- 208000031888 Mycoses Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 235000014676 Phragmites communis Nutrition 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
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 101710202013 Protein 1.5 Proteins 0.000 description 1
- 206010037549 Purpura Diseases 0.000 description 1
- 241001672981 Purpura Species 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000111146 Sonchus arvensis Species 0.000 description 1
- 235000008135 Sonchus arvensis ssp. arvensis Nutrition 0.000 description 1
- 235000008132 Sonchus arvensis ssp. uliginosus Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 229930003537 Vitamin B3 Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 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
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 239000004411 aluminium Substances 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 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 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000004856 capillary permeability Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 210000000080 chela (arthropods) Anatomy 0.000 description 1
- 230000008131 children development Effects 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000013016 damping Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 231100000333 eschar Toxicity 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 239000003205 fragrance Substances 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
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000006028 limestone Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000008160 pyridoxine Nutrition 0.000 description 1
- 239000011677 pyridoxine Substances 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001732 thrombotic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 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
- 230000037303 wrinkles Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of fermentation Flour product that high content potato can be made and production efficiency and qualification rate it is higher potato fermentation Flour product processing method.Fresh potato is carried out squeezing processing by the processing method, obtain potato extrusion powder, potato fecula, then Gluten is mixed, rutin powder, base-material is made in flour, the situation generation for individually adding that full potato starch or independent addition potato starch cause original flour characteristic to be changed in flour can be overcome, and minimum it can reach 20% using the total content of potato in Flour product of being fermented made from the processing method, reach as high as 50%, furthermore utilize in the obtained fermentation Flour product of the processing method and contain the higher rutin of content, considerably increase the nutritive value of fermentation Flour product, in process simultaneously, be not in that the more high more unmanageable situation of potato content occurs, the production efficiency and qualification rate of fermentation Flour product can be greatly improved.It is adapted in field of food popularization and application.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of processing method of potato fermentation Flour product.
Background technology
Fermentation Flour product generally refer to using wheat flour as primary raw material, by with face, fermentation, shaping and decatize shortening and
Into a kind of wheat powder instant noodles food.
Flour product of fermenting kind mainly includes the main Types such as solid steamed bun, steamed twisted roll, loin chop, steamed stuffed bun and lightly fried dumpling steamed bun.
Solid steamed bun is steamed bun in the narrow sense, also known as " steamed bun ", " steamed bun ", " volume cake ", " big steamed bun ", " steamed bun ", " bun ",
" face head " etc..Such product is using single flour or several flour as major ingredient, and other are auxiliary for general less addition in addition to leavening
Material (addition auxiliary material to produce designs and varieties steamed bun), by with face, ferment and the food that technique is process such as steam.
Steamed twisted roll can be described as layer volume steamed bun, be dough after rubbing and rolling into piece, the alternate stacking of different dough sheets or applied on dough sheet
One layer of auxiliary material is smeared, then rolls to form different colours level or separation level, is formed again by turning round volume or folding after also rolling
Various pattern shapes, then proof and steam as steamed bun kind attractive in appearance and nice, there are many kinds of patterns.Steamed twisted roll taste is only
Spy, the flavor that can more embody auxiliary material is simply mixed than two or more simple materials, and forms obvious sensory difference and be in
A kind of existing special pleasure of the senses.
Steamed stuffed bun is a kind of band filling steamed bun, is that fermented dough is rolled into musculus cutaneus, a kind of band filling of bag people's fillings kneading shaping steams
Wheaten food processed.Product cladding is warm and sunny soft, the flavor of prominent fillings, has the unique taste, deep to be welcome by national people.The species pole of steamed stuffed bun
It is more, it is generally divided into big bag (50 1 80g wheat flours are cooked 1 one 2), parcel (50g wheat flours are cooked 3 one 5) two classes.Large and small steamed stuffed bun
In addition to attenuation degree is different (big steamed stuffed bun fermentation foot, small steamed stuffed bun Fermented), small steamed stuffed bun shaping, heart of filling are all relatively finer, more with small
Cage steams, and with bag with steaming with selling, in some places of south, this kind of small steamed stuffed bun of fermentation is referred to as steamed bun.In terms of shape, it is further divided into
Carry pleat, autumn leaves, pincers flower, Buddha's hand, Taoist priest's cap etc..From heart of filling taste, also there is sweet tea salty other.
Loin chop includes fermentation loin chop, steamed cake, characteristic loin chop, wherein, fermentation loin chop is also known as steamed sponge cake, be it is a kind of very
Warm and sunny soft steamed bun, its dough preparing obtain relatively soft, even pasty state, through everfermentation, are molded, proof, steam.Product is most
For sweet taste.Common steamed sponge cake has coarse cereals steamed sponge cake, big fermented rice cake, cream steamed sponge cake etc..Often add when coarse cereals or rice flour production steamed sponge cake
Add a certain amount of wheat flour to increase dough holds gas.Traditional steamed sponge cake is that raw material is modulated into pasty state, after fermented, is poured into
The shapes such as square, rhombus or triangle are cut into after being steamed in mould.Raw material is modulated into soft dough by many steamed bun factories now, through hair
Ferment moulding or the direct moulding of azymic, then fully proof, the product steamed can keep shape, and often stick in product surface
Some preserved fruits, sesame, raisins etc. are decorated, and can also carry out mounting colored decoration after product cooling.Steamed cake with egg,
Flour and white sugar are primary raw material, are bubbled by beating egg, and admixing flour and holding the method for gas makes product soft.In steamed cake
High-titer protein content is high, because steaming, compared with being baked, temperature is low, and the validity of protein is more preferable.Its with egg fragrance and
Very soft tissue characteristics, it is the food kind for having very much development potentiality.But it needs without the burnt odor flavor and taste of baking
Appropriate regulation flavor, makes it be welcome by more people.Characteristic loin chop with different flour admix some have flavour and
The dispensing of color and luster, dough or batter are modulated into, is formed by steaming.Its flavor and outward appearance are special, typically with local characteristic.
Lightly fried dumpling steamed bun is also known as burnt bottom steamed bun, eschar steamed bun, is in shortening, and decatize and heated kang heat simultaneously, and product is special
Point is that surface and the sense of organization are identical with other cooking foods, and the sallow delicious and crisp in bottom surface, and it is very special to be that China's folklore gets off
Other food.Before there is not aluminium pan, China common people are with sharp floor iron pot cooking and cook, in order to save time and energy,
Steamed bun, steamed twisted roll or steamed stuffed bun are pasted when cooking in the pot wall of non-waterflooding, when meal is cooked, lightly fried dumpling is also cooked.Afterwards by people's
Grope and improve, createed some local characteristic products, as Shanghai Pan-Fried Steamed Bun, Henan lightly fried Chinese bread, field sowthistle herb steamed bun, Shanxi are small
The corn lightly fried dumpling in rice cake and Central Plains area etc..
Certain yeast and other auxiliary materials are added in wheat flour, after mixing plus water stirs, and obtains having certain elasticity, modeling
Property, the dough of extensibility, the dough are fermented under certain temperature and humidity so that dough rises and has fermenting aroma
(sponge dough method without forming operation is directly carried out after this process, and face), then add remaining former, the auxiliary material progress of people secondary and
Face, slightly standing makes dough relaxes, after steamed bun making machine shaping and trimmer (rubbing steamed bun machine with the hands) shaping, or dough kneeding machine roller sheet are carried out to dough
Knife is cut into type, or rolls skin and wrap into preprepared fillings, is then placed in fermentation room or certain time is proofed in steaming tray, make
Dough surface is smooth, volumetric expansion, dough is finally put into steamer, steam tunnel or steamer in decatize shortening.Due to using former
The difference of material and molding mode, can obtain the fermentation Flour product product of many kinds.
At present, the production procedure for Flour product of fermenting mainly includes the following steps that：
First, dispensing with and face, and face be also known as dough preparing, adjust powder, stirring, kneading, be fermentation Flour product production in most
One of crucial process.
2nd, dough fermentation；Dough fermentation is after the various supplementary materials such as flour stir into dough, when generally requiring by one section
Between fermentation process.Fermentation Flour product base only can just process enlarged volume through everfermentation, and soft texture is flexible, and mouthfeel is dredged
Pine, the tempting product of flavor.
3rd, Flour product of fermenting shaping and shaping, fermentation Flour product shaping include fermenting Flour product machine are molded and kneaded dough and hand
Work is molded two kinds, and fermentation Flour product machine typically has a shortcoming, and the molding effect Flour product machine that preferably ferments is expensive, and body
Product is larger, is unfavorable in the popularization and application of small-sized fermentation Flour Products Mill.Fermentation Flour product machine makes fermentation Flour product green compact have one
More fixed shape and appearance more attractive in appearance, still, green compact made from traditional fermentation Flour product machine or have save bar, or shape
Shape differs.Thus, the shaping to the Flour product green compact that ferment seems very necessary.
4th, dough proofs；Proof also known as treacle hair, treacle steamed bun.Proof be dough last time fermentation, control temperature and
Under conditions of humidity, make it is shaped after dough (fermentation Flour product base) reach due volume and shape.It is fermentation face system
Product produce a vital step, its success or failure operated, directly affect the terminal quality of product.
5th, fermentation Flour product steams；Decatize is to steam the shortening process of wheaten food processing, and the difference of mode of heating to ferment
Flour product is different from bread, and has the distinctive flavor of fermentation Flour product and nutrition.During steaming, there occurs a series of for product
Physics, chemistry and biochemical change.With respect to west for the research of baking process, China's tradition steams the research of technique
It is also very shallow.
6th, cooling and packaging；For the ease of large-scale production and a wide range of sale, fermentation Flour product must cool down, and then wrap
Dress.If Flour product of fermenting, without appropriate cooling, because temperature is high after packaging, caused water vapor condensation forms water droplet, is attached to
Packaging bag and fermentation Flour product surface, thus Flour product epidermis whiting of fermenting, are easy to corruption.General fermentation Flour product is cooled to 50
Pack ideal at one 60 DEG C, so unnecessary vapor will not both be evaporated and lose internal moisture, and keep product
Softness, also will not because of high temperature and caused by dew in packaging bag.It is determined that it is very that it is ideal, which will to lose how much water, for fermentation Flour product
Difficult, because this must be determined depending on product packaging and storage situation.General fermentation Flour product factory all lacks cooling device,
Allow its natural cooling.But due to the variation in season, the temperature and humidity of air can all change, so should rule of thumb be subject to
Adjustment.The warm-served food sale of the product or store in front of workshop of general insulation sale then slightly cools down, and does not cool down even and also may be used.Fermentation
The migration and evaporation of moisture occur after taking the dish out of the pot for Flour product, and the gradual weightlessness of product is hardened.Except appearance has one layer of table after taking the dish out of the pot
Outside skin, almost each section is all highly uniform for the temperature for Flour product of fermenting, but moisture distribution and uneven, exocuticle moisture
It is more.After taking the dish out of the pot, epidermis cools rapidly, moisture elder generation rapid evaporation, then occurs evaporating and condense while carry out.Inside is due to temperature
Height, moisture spread to fermentation Flour product low temperature crust.The distribution of moisture and the result of variations of temperature, moisture are distributed to table from center
Skin, then by epidermis be evaporated to outside air.The most important reason of moisture evaporation is the effect of vapour pressure, vapour pressure and temperature phase
Close, it is bigger that temperature is cured high-vapor-pressure.The atmospheric vapor in winter forces down, and the epidermis evaporation of fermentation Flour product is fast；The steam of summer air
Pressure is high, and the epidermis evaporation of fermentation Flour product is slow.If being air-dried when therefore cooling down, fermentation Flour product evaporates more moisture to reduce
Ferment Flour product self-temperature, and this phenomenon is the physical equilibrium phenomenon of nature.The result of a large amount of evaporation moisture causes to ferment
Flour product weight substantially mitigates, epidermis hair wrinkle even breach, and fermentation Flour product quality is hardened, and quality is bad.If high humidity, steam
Pressure is then small, and fermentation Flour product transepidermal water has appropriate evaporation, and even cooling down will not also make excessive water scatter long again, product
Surface is smooth, it is weightless less, tissue it is soft.Therefore, the cooling procedure for Flour product of fermenting should improve ambient humidity as far as possible, avoid doing
The blow-through of dry air.In order to improve cooldown rate, can accelerate to cool with moist cold air convection.Between general cooling packing not
Can have " draught ", under dry weather conditions, humidification device is disposed in room.The conventional cooling means of Flour product of fermenting
It is to be placed on the fermentation Flour product for steamer to steam on car or be poured on cooling bench, allows its natural cooling 20 1 30min.Cooling degree
With product non-scald on hand, still there is heat, keep softness to be advisable.Need the production fermentation Flour product that the long period sells in supermarket production
During product, need thoroughly to cool down fermentation Flour product, and be stacked in packing case after being hardened.Cooling condition should be according to actual conditions
Grope to adjust, be worth reminding, the cooling technique condition of Various Seasonal should be different.Product packaging；When fermentation face system
When product centre is cooled to 50 1 60 DEG C, it should be packed immediately.Such as continue to be exposed in air for a long time, Flour product of fermenting
Product easily aging, fungal infection, moisture loss is too big, influences flavor and taste.It is old that product packaging can postpone fermentation Flour product
Change, the hard drying of fermentation Flour product after age of starch, fuse is nonelastic, both influences flavor, and the digestion for reducing human body again is inhaled
Yield.Aging phenomenon is the inexorable trend in fermentation Flour product storage, but the product after packaging can be acted on delaying aging, and it is former
Cause is that fermentation Flour product preserves in the state of relative constant humidity, is not easy dehydration, delays the aqueous phase separation of starch-hydrocolloid to act on,
Colloid dehydration is also the major reason of aging.Re-heat is needed before the fermentation Flour product of ageing hardening is edible.Product packaging can prevent
Pollution, fermentation Flour product is as directly edible food, it is desirable to sanitation and hygiene, prevents from polluting in storage, transport, sales process
Foul and mushroom；The fermentation Flour product moisture just to have taken the dish out of the pot is typically 35% one 50%, if proper temperature, has microorganism dirty again
Dye, will be easily putrid and deteriorated food.Finished product after packaging prevents from producing infection when contacting with air, container, hand, and prolongs
Storage life is grown.Sufficiently cooling and after drying, the preferable packaging material of and can performance, experiment proves, in 30 DEG C of temperature
Under the conditions of can store more than 24h.Meanwhile contact of the product with peculiar smell has been isolated in packaging bag, the flavor of existing product is maintained.
Product packaging can prevent breakage, and fermentation Flour product does not only have the possibility of pollution in storage, transport and sale, and also has breakage
Incomplete disadvantage.The particularly soft product of quality is more easy to occur, with film packaging steamed bun, after can avoiding mutual adhesion
It broken skin when taking away, can also play a part of damping, prevent the integrality for colliding, extruding and disfeaturing.Product packaging can beautify
Commodity, value is improved, the product after packaging, because of the novel design in packaging and beautiful in colour and very eye-catching, beautifies commodity,
Improve product hierarchy.Packaging can also be indicated the manufacturer of product and trade mark, trust consumer.To nutrition in packaging
Feature is publicized, it suffices to say that packaging and a kind of form of advertisement, makes product widely known.
Potato, belong to Solanaceae herbaceos perennial, stem tuber can be edible, is the third-largest important cereal crops in the whole world, only
Inferior to wheat and corn.Potato is also known as potato, potato, foreign sweet potato etc., the stem tuber of plant of Solanaceae.With wheat, corn, paddy,
Sorghum simultaneously turns into five big crop of the world.
Ingredient in general fresh potato：Starch 9~20%, protein 1.5~2.3%, fat 0.1~1.1%, slightly
Fiber 0.6~0.8%.Contained nutritional ingredient in 100g potatoes：The kilojoule of energy 318,5~8mg of calcium, 15~40mg of phosphorus, iron
0.4mg~0.8mg, 200~340mg of potassium, iodine 0.8~1.2,12~30mg of carrotene, 0.03~0.08mg of thiamine, core yellow
Element 0.01~0.04mg, 0.4~1.1mg of niacin.
Potato stem tuber contains substantial amounts of starch.Starch is the main energy sources of edible potato.General early seasonal strain potato contains
There is 11%~14% starch, mid-late mature seed contains 14%~20% starch, and the stem tuber of high starch varieties is up to more than 25%.
Stem tuber is also containing glucose, fructose and sucrose etc..Potato protein concentrate matter nutritive value is high, and potato stem tuber contains 2% or so albumen
Matter, protein content is 8%~9% during potato is dry.It was found that the protein nutritive value of potato is very high, its quality is equivalent to chicken
The protein of egg, easily digestion, absorption, better than the protein of other crops.And the protein of potato contains 18 kinds of amino acid,
The various essential amino acids that can not be synthesized including human body.The nutritive value of potato is spoken highly of, is to contain high-grade with its stem tuber
The protein and lysine of essential amino acid, tryptophan, histidine, arginine, phenylalanine, valine, leucine, different bright
The presence of propylhomoserin and methionine is undivided.Potato stem tuber contains multivitamin and inorganic salts.Edible potato is beneficial to strong
The effect of health and vitamin is undivided.Particularly vitamin C can prevent scurvy, stimulate hematopoietic function etc., eaten daily
Rice, in fine flour be no, and potato can provide substantial amounts of vitamin c.In stem tuber also containing vitamin A (carrotene),
Vitamin B1, (thiamine), vitamin B2 (riboflavin), pellagra preventive factor (nicotinic acid), vitamin E (tocopherol), vitamin B3 are (general
Acid), vitamin B6 (pyridoxol), vitamine M (folic acid) and biotin H etc., be all beneficial to health.In addition, stem tuber
In inorganic salts such as calcium, phosphorus, iron, potassium, sodium, zinc, manganese etc., and the indispensable member of growing up to the health and early children development of people
Element.Containing abundant dietary fiber in potato stem tuber, and containing abundant sylvite, belong to basic food.There is data expression, it contains
Amount and apple are as many.Therefore absorption of the stomach and intestine to potato is slower, and after eating potato, the time rested in enteron aisle is longer than rice
It is more, so having more satiety, while can also help to take away some greases and rubbish, there is certain catharsis and toxin expelling to act on.
In addition, the stem tuber of potato also contains unexistent carrotene and ascorbic acid in cereal grain.Come from nutritional point
See, it has the advantages of more than rice, flour, can supply the substantial amounts of heat energy of human body, can be described as " food perfect in every way ".People
It is enough to sustain life if only leaning on potato and whole milk and healthy.Because the nutritional ingredient of potato is very comprehensive, nutrition knot
Also relatively rationally, simply the amount of protein, calcium and vitamin A is slightly lower for structure；And this is just supplemented with whole milk.Potato stem tuber water
Point more, lean, unit volume heats are at a fairly low, and contained vitamin C is 4 times of apple or so, and B family vitamin is apple
4 times, various mineral matters are several times to tens times of apple, and potato is hypotensive food, and certain nutrition is more in meals
Or lack and can cause a disease.As a same reason, meals are adjusted, also can " eating " falls corresponding disease.Potato has the effect of anti-aging, it
Containing the B family vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, also containing trace element, ammonia
The nutrients such as base acid, protein, fat and high-quality starch.Potato is carbohydrate, but its content is only equivalent weight
1/4 or so of rice, research shows, the starch in potato is a kind of resistant starch, has the function that to reduce adipocyte.Potato
It is extraordinary hyperkalemia hyponatremia food, is well suited for edema type overweight people and eats, enriched plus its potassium content, almost in vegetables most
High, so also having the effect of thin leg.It follows that potato has very high nutritive value and medical value, therefore, potato
Various products are fabricated to extensively.
Full potato starch is one kind in dehydrated potatoes product, cleaned, remove the peel, select, cutting using fresh potato as raw material
Piece, rinse, precook, cooling down, boiling, smashing the technical process such as mud, shape or powdered is considered to be worth doing through fine particulate, piece obtained by dehydrating
Product system is referred to as full potato starch, and full potato starch has cured in process, and therefore, there is full potato starch very strong sticking to glue
Property, still, its corresponding ductility is poor, and a kind of Flour product base-material is formed after full potato starch is mixed with flour, if should
The content of full potato starch is difficult to maintain the original processing characteristics of flour, example more than 25% when making and curing Flour product in base-material
Such as, it is poor in the fermentation Flour product bulkiness being fabricated to using the base-material, have a great impact to the mouthfeel for Flour product of fermenting.
Potato starch is with fresh potato, cleans, crushes by raw material, filtering, being dehydrated, drying, at the process such as subpackage
Reason forms, have the characteristics that it is pure white it is sparkling and crystal-clear, quality is fine and smooth, viscosity is high, therefore, potato starch has good ductility, but
It is that the glutinous viscosity of corresponding potato starch is poor, is not easy a kind of agglomerating, Flour product base of formation after potato starch is mixed with flour
Material, if the content of potato starch is more than 25% in the base-material, it is difficult to maintain flour original when making and curing Flour product
Processing characteristics, for example, during fermentation Flour product is made using the base-material, fermentation Flour product is difficult to be molded, it is difficult to process.
Potato fermentation Flour product refers to using flour as primary raw material, and a certain amount of full potato starch or potato are added in flour
Starch, facilitate flour-made food by the one kind formed with face, fermentation, shaping and decatize shortening, at present, on potato fermentation face system
The processing method of product has a lot, the processing method of existing potato fermentation Flour product be mostly directly by full potato starch directly and face
Powder is processed after individually mixing, and due to the characteristic of full potato starch, the full potato starch content added in flour is no more than
25%；Or individually mix potato starch with flour, due to the characteristic of potato starch, the potato starch added in flour contains
Amount no more than 25%：Thus, using in potato fermentation Flour product made of the processing method of existing potato fermentation Flour product
Potato content is not high, moreover, the content of the potato contained in potato fermentation Flour product is higher, is more difficult to maintenance face in processing
The original processing characteristics of powder, its processing characteristics is poor, causes the production efficiency of potato fermentation Flour product relatively low, product qualification rate
It is relatively low.
The content of the invention
Technical problem solved by the invention is to provide a kind of fermentation Flour product that high content potato can be made and production
Efficiency and qualification rate it is higher potato fermentation Flour product processing method.
Technical scheme is used by the present invention solves above-mentioned technical problem：The processing method of potato fermentation Flour product,
Comprise the following steps：
A, choose fresh potato and cleaned, peeling processing；
B, the potato for cleaning peeling is carried out that squeezing handles to obtain murphy juice and potato drains thing, murphy juice is heated to boiling
Cooling obtains potato liquid after rising, and potato is drained into thing is divided into two parts, and is respectively labeled as M and N；
C, crushed after the part potato that the mark for obtaining step B is drains thing low temperature drying or dried and obtain potato life
Powder；
D, the part potato that the mark for obtaining step B is drains thing and is broken into graininess, then adds step C and obtains
Potato fecula obtain mixed material, the moisture of the mixed material is 15%-25%, is then 15%- by water content
25% mixed material obtains potato extrusion powder by way of extrusion；
E, prepare base-material, the base-material by Gluten, rutin powder, flour, the potato fecula obtained by step C, by step D
Obtained potato extrusion powder mixes, and the weight proportion of each component is as follows：Potato extrusion powder and potato fecula
Total content is 20%-50%, and the ratio of the potato extrusion powder and potato fecula is 1：(0.8~3.8), rutin powder 0-
5%, Gluten 0-5%, surplus is flour；
F, dough is prepared, base-material made from step E is added to appropriate yeast and auxiliary material, water is added after mixing or is added by step
The potato liquid agitation that rapid B is obtained obtains dough；
G, fermentation Flour product is conventionally made in the dough for obtaining step F.
It is further that the rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
It is further that in step s 2, the bitter buckwheat seed cleaned up is put into clear water, it is small that 24 is soaked at 37 DEG C
When.
It is further that in step s 2, the bitter buckwheat seed to drain away the water is dried in the environment that temperature is 105 DEG C
Processing.
It is further that in step s3, the alkaline solution is limewash.
It is further that in step s3, the weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.
It is further that in step s3, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.
It is further that in step s3, time of ultrasonic constant-temperature extraction is 20min, the frequency of the ultrasonic wave
Rate is 100Hz.
Beneficial effects of the present invention：The processing method of potato fermentation Flour product of the present invention carries out fresh potato
Squeezing is handled, and thing low temperature drying can also be drained potato or dry rear powder by being not only able to obtain the higher murphy juice of nutritive value
It is broken to obtain potato fecula, while potato is drained into thing and is broken into graininess, then add potato fecula and obtain mixed material, and then
Potato extrusion powder is obtained by way of extrusion, then uses obtained potato extrusion powder, potato fecula to mix
Base-material is made in Gluten, rutin powder, flour, and the soft glutinous viscous of potato fecula is made up using the strong glutinous viscosity of potato extrusion powder
Property, the weak ductility of potato extrusion powder is made up using the strong ductility of potato fecula, the two makes up mutually interaction, can
The feelings that full potato starch or independent addition potato starch cause original flour characteristic to be changed individually are added in flour to overcome
Condition occur, and using made from the processing method ferment Flour product in potato total content it is minimum can reach 20%, most
It is high by reachable 50%, the potato content in Flour product of being fermented far above existing potato, furthermore sent out using the processing method is obtained
Containing the rutin that content is higher in ferment Flour product, the nutritive value of fermentation Flour product, while potato fermentation face are considerably increased
The processing method of product is not in soil because the processing characteristics of base-material and the processing characteristics of flour are close in process
The more high more unmanageable situation of beans content occurs, and whole process is very easy to, and can greatly improve the life of fermentation Flour product
Efficiency is produced, while the qualification rate for Flour product of fermenting is also higher, while potato liquid is added when dough is made, further carry
Potato content in high fermentation Flour product, further increase the nutritive value of fermentation Flour product.
Embodiment
The processing method of potato fermentation Flour product, comprises the following steps：
A, choose fresh potato and cleaned, peeling processing；
B, the potato for cleaning peeling is carried out that squeezing handles to obtain murphy juice and potato drains thing, murphy juice is heated to boiling
Cooling obtains potato liquid after rising, and potato is drained into thing is divided into two parts, and is respectively labeled as M and N；
C, crushed after the part potato that the mark for obtaining step B is drains thing low temperature drying or dried and obtain potato life
Powder；
D, the part potato that the mark for obtaining step B is drains thing and is broken into graininess, then adds step C and obtains
Potato fecula obtain mixed material, the moisture of the mixed material is 15%-25%, is then 15%- by water content
25% mixed material obtains potato extrusion powder by way of extrusion；
E, prepare base-material, the base-material by Gluten, rutin powder, flour, the potato fecula obtained by step C, by step D
Obtained potato extrusion powder mixes, and the weight proportion of each component is as follows：Potato extrusion powder and potato fecula
Total content is 20%-50%, and the ratio of the potato extrusion powder and potato fecula is 1：(0.8~3.8), rutin powder 0-
5%, Gluten 0-5%, surplus is flour；
F, dough is prepared, base-material made from step E is added to appropriate yeast and auxiliary material, water is added after mixing or is added by step
The potato liquid agitation that rapid B is obtained obtains dough；
G, fermentation Flour product is conventionally made in the dough for obtaining step F.
Fresh potato is carried out squeezing processing by the processing method of potato fermentation Flour product of the present invention, is not only able to
Crushed after obtaining nutritive value higher murphy juice potato can also being drained to thing low temperature drying or dried and obtain potato fecula, together
When potato drained into thing be broken into graininess, then add potato fecula and obtain mixed material, and then the side for passing through extrusion
Formula obtains potato extrusion powder, then uses obtained potato extrusion powder, potato fecula mixing Gluten, rutin powder, face
Base-material is made in powder, makes up the soft glutinous viscosity of potato fecula using the strong glutinous viscosity of potato extrusion powder, utilizes potato fecula
Strong ductility makes up the weak ductility of potato extrusion powder, and the two makes up mutually interaction, can overcome individually in flour
Middle addition potato extrusion powder or the situation that individually addition potato fecula causes original flour characteristic to be changed occur, and
It can reach 20% using the total content of potato in Flour product of being fermented made from the processing method is minimum, reach as high as 50%,
Far above existing potato ferment Flour product in potato content, furthermore using made from the processing method ferment Flour product in contain
There is the rutin that content is higher, considerably increase the nutritive value of fermentation Flour product, while the processing side of potato fermentation Flour product
Method is not in that potato content gets over Gao Yue because the processing characteristics of base-material and the processing characteristics of flour are close in process
Unmanageable situation occurs, and whole process is very easy to, and can greatly improve the production efficiency of fermentation Flour product, send out simultaneously
The qualification rate of ferment Flour product is also higher, while potato liquid is added when dough is made, and further increases fermentation face system
Potato content in product, further increase the nutritive value of fermentation Flour product.
Embodiment
By potato extrusion powder, potato fecula, Gluten, rutin powder, flour content according to the ratio described in table 1 below
In processing characteristics situation when fermenting Flour product that makes after mixing, table 2 is that full potato starch is individually added in flour and is individually existed
The control group experimental result of potato starch is added in flour：
Table 1
Table 2
From table 2 it is known that the individually full potato starch of addition 25% or the individually addition 25% in flour in flour
The situation that potato starch can all cause original flour characteristic to be changed occurs, can not be according to fermentation Flour product conventional processing equipment
Original product is produced, processing characteristics are also deteriorated when making fermentation Flour product.When the full potato starch of addition 15% in flour
When and add yeast to ferment during face, compared with conventional flour and face ferment, stomata is on the low side, and stomata diminishes, and whole dough density becomes big.
Individually yeast is added to ferment during during the potato starch of addition 15% and face in flour, compared with conventional flour and face ferment, stomata
On the low side, stomata diminishes, and whole dough density becomes big.Only add when the full potato starch of addition 10% in flour or individually in flour
When adding 10% potato starch, when making curing Flour product, its processing characteristics is just close to the original processing characteristics of flour.
As it can be seen from table 1 when the total content of potato extrusion powder and potato fecula is 20%-50%, Gluten
When content is 0.6%, the content of rutin powder is 4.4%, surplus is flour, in the process of fermentation Flour product, it is processed
Characteristic is all little with the processing characteristics difference of flour.
From embodiment 1 to embodiment 16 it is known that in potato extrusion powder and the total content determination of potato fecula
In the case of, its processing characteristics illustrates to obtain by adjusting the ratio of potato extrusion powder and potato fecula and flour processing
The base-material of characteristic close, so as to go to process the fermentation face system of high content potato according to normal fermentation noodle production proces
Product.
The content of the Gluten is added according to actual conditions, can add 0.1%, 0.2%, 0.3%, 0.4%,
0.5%th, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%,
3.5%th, 4%, 4.5%, 5%, the purpose for adding Gluten is in order to strengthen the toughness of potato fermentation Flour product, so that finally
The potato fermentation Flour product produced has preferable chewy, lifts the mouthfeel of food, and the content of Gluten is preferably 0.6% i.e.
Can.
Rutin powder is added primarily to improving the nutritive value of fermentation Flour product, rutin category vitamin drug, there is reduction
Capillary permeability and brittle effect, keep and recover the normal elasticity of capillary.For preventing and treating hypertensive cerebral hemorrhage；
Diabetic retina bleeding and purpura haemorrhagica etc., also serve as food antioxidant and pigment.Rutin still synthesizes Troxerutin
Primary raw material, Troxerutin are cardiovascular and cerebrovascular medication, can effectively suppress hematoblastic aggregation, prevent thrombotic effect.
The addition of rutin powder can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%,
1.0%th, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, rutin powder contains
Measure it is the higher the better, but in order to control fermentation Flour product cost, the addition of the rutin powder is preferably 4.4%, also may be used
Not add rutin powder.
The rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
The rutin powder, preparation method thereof, as raw material, clear water is first put into after bitter buckwheat seed is cleaned up using the bitter buckwheat seed of whole grain
In at 10-50 DEG C soak 2-24 hours, immersion terminate after bitter buckwheat seed is drained away the water, then the bitter buckwheat seed to drain away the water is existed
Temperature is to carry out drying and processing in 105-110 DEG C of environment, then is put into the container for be loaded with alkaline solution by bitter buckwheat seed
Row ultrasonic constant-temperature extracts the rutin diffusion for making to contain in the kind skin of bitter buckwheat seed, the rutin contained in bitter buckwheat seed kind skin and meanwhile to
It is interior, to extend out calculate, spread outward in alkaline solution, inwardly diffuse in bitter buckwheat core, then carry out suction filtration and handle to obtain bitter buckwheat
Leaching liquor and the bitter buckwheat seed after extracted, finally stand bitter buckwheat leaching liquor to obtain rutin sediment, and enter rutin sediment
Row is dried to obtain rutin powder, and due to being wrapped up by kind of skin and tartary buckwheat shell, bitter buckwheat can be avoided when being extracted using bitter buckwheat whole grain alkali lye
Starch in core enters and starch gelatinization is caused in leaching liquor, meanwhile, first it is put into clear water in 10- after bitter buckwheat seed is cleaned up
Soaked at 50 DEG C 2-24 hours, immersion drains away the water bitter buckwheat seed after terminating, and is then in temperature by the bitter buckwheat seed to drain away the water
Drying and processing is carried out in 105-110 DEG C of environment, can so make bitter buckwheat core outer layer or whole gelatinization, so as to further avoid hardship
Starch in buckwheat core enters and starch gelatinization is caused in leaching liquor, after so only bitter buckwheat leaching liquor need to being stood to one end time
Easily to separate bitter buckwheat rutin, cost is very low, meanwhile, this method is the extraction bitter buckwheat reed from bitter buckwheat kind skin
Fourth, and the rutin content contained in bitter buckwheat kind skin is highest, can so extract more bitter buckwheat rutins, improves efficiency
With yield.
In the above-described embodiment, in order that bitter buckwheat core is entirely gelatinized to form an entirety, whole bitter buckwheat must just be caused
Core is soaked by clear water, in order to achieve the above object, in step s 2, the bitter buckwheat seed cleaned up is put into clear water, at 37 DEG C
Lower immersion 24 hours.Further, in order that bitter buckwheat core is entirely by rapid gelatinisation, in step s 2, the bitter buckwheat that will be drained away the water
Seed carries out drying and processing in the environment that temperature is 105 DEG C.The alkali lye can be existing various alkaline solutions, in order to reduce
Cost, in step s3, the alkaline solution are preferably limewash, cheap because lime stone obtains easily, are thus made
Limewash cost it is very low, can further reduce the cost of bitter buckwheat Extraction of rutin.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, ultrasonic under conditions of 80 DEG C
Filtered after ripple extracting at constant temperature different time, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 3 below：
Table 3
| Limewash addition | The ultrasonic-leaching time | Rutin extraction yield (%) | |
| Experimental group 1 | 500g | 10min | 15.2 |
| Experimental group 2 | 500g | 20min | 24.1 |
| Experimental group 3 | 500g | 30min | 24.7 |
| Experimental group 4 | 500g | 40min | 24.8 |
| Experimental group 5 | 1000g | 10min | 27.6 |
| Experimental group 6 | 1000g | 20min | 36.9 |
| Experimental group 7 | 1000g | 30min | 37.9 |
| Experimental group 8 | 1000g | 40min | 38.3 |
| Experimental group 9 | 1500g | 10min | 33.8 |
| Experimental group 10 | 1500g | 20min | 38.7 |
| Experimental group 11 | 1500g | 30min | 39.3 |
| Experimental group 12 | 1500g | 40min | 39.5 |
| Experimental group 13 | 2000g | 10min | 34.7 |
| Experimental group 14 | 2000g | 20min | 39.1 |
| Experimental group 15 | 2000g | 30min | 39.3 |
| Experimental group 16 | 2000g | 40min | 39.5 |
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours will soak terminate after bitter buckwheat seed is drained away the water, then by the bitter buckwheat seed to drain away the water temperature be 105 DEG C
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, under different temperature conditionss
Filtered after ultrasonic constant-temperature extraction 20min, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 4 below：
Table 4
| Limewash addition | Extraction temperature | Rutin extraction yield (%) | |
| Experimental group 1 | 500g | 60℃ | 4.3 |
| Experimental group 2 | 500g | 70℃ | 13.7 |
| Experimental group 3 | 500g | 80℃ | 24.2 |
| Experimental group 4 | 500g | 90℃ | 24.7 |
| Experimental group 5 | 1000g | 60℃ | 8.3 |
| Experimental group 6 | 1000g | 70℃ | 21.9 |
| Experimental group 7 | 1000g | 80℃ | 35.9 |
| Experimental group 8 | 1000g | 90℃ | 36.3 |
| Experimental group 9 | 1500g | 60℃ | 9.8 |
| Experimental group 10 | 1500g | 70℃ | 23.7 |
| Experimental group 11 | 1500g | 80℃ | 37.3 |
| Experimental group 12 | 1500g | 90℃ | 38.5 |
| Experimental group 13 | 2000g | 60℃ | 11.7 |
| Experimental group 14 | 2000g | 70℃ | 26.1 |
| Experimental group 15 | 2000g | 80℃ | 39.7 |
| Experimental group 16 | 2000g | 90℃ | 40.5 |
From table 3 it can be seen that when extraction temperature is 80 DEG C, with the increase of extraction alkaline solution addition, rutin leaching
The rate of raising is continuously increased, and when alkaline solution is 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin leaching
The rate increase of raising slows down；From table 4, it can be seen that when the ultrasonic-leaching time is 20 minutes, with extraction alkali lye addition
Increase, rutin extraction yield is continuously increased, and during 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin extraction
Yield increase slows down；Therefore, it is cost-effective in order to improve efficiency, while the extracting efficiency of bitter buckwheat rutin is improved to greatest extent,
In step s3, the weight ratio preferably 1 of the bitter buckwheat seed and alkaline solution：10.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that 1000g is separately added into in every group is 8~9 limewash, under the conditions of different extraction temperatures
Filtered after carrying out the ultrasonic constant-temperature extraction of different time, measure rutin extraction yield, the rutin extraction yield refers to extract
Rutin content in liquid accounts for the percentage of the total rutin content of bitter buckwheat seed, reaction condition and the measurement result such as table 5 below institute of each group
Show：
Table 5
As can be seen from Table 5, when the weight of bitter buckwheat seed and alkaline solution ratio is 1：When 10, with the rise of extraction temperature,
Rutin extraction yield is continuously increased, and at 60-80 DEG C, rutin extraction yield increase is obvious, more than 80 DEG C, without obvious increase；With
The extension of ultrasonic-leaching time, rutin extraction yield is constantly slowly increased, therefore, cost-effective in order to improve efficiency, simultaneously
The extracting efficiency of bitter buckwheat rutin is improved to greatest extent, and in step s3, the temperature of the ultrasonic constant-temperature extraction is preferably 80
℃；Meanwhile as can be seen from Table 5, after extraction time was more than 20 minutes, rutin extracts yield almost without increase, therefore, is
Raising efficiency, the cost-effective and time, while the extracting efficiency of bitter buckwheat rutin, in step s3, institute are improved to greatest extent
The time for stating ultrasonic constant-temperature extraction is preferably 20min.
In addition, in order to improve the efficiency of ultrasonic constant-temperature extraction, the frequency of the ultrasonic wave is preferably 100Hz.
In the process of fermentation Flour product, yeast is very important, and yeast generally has following three kinds, yeast cake,
Active dry yeast, send out active dry yeast.
Whether the application method of yeast correct, be directly connected to dough can normal fermentation and fermentation Flour product product matter
Amount.The principle of proper use of yeast is that the activity of yeast will be kept in whole production process, will be advantageous to per procedure
The abundant breeding and growth of yeast.
1. adding method
Yeast is sensitive to temperature change, and its vital movement and temperature change are closely bound up, and its activity and fermenting power are with temperature
Degree changes and changed.The critical process for influenceing yeast activity is dough stirring first, due to overwhelming majority manufacturer of China car
Between without air-conditioning equipment, mixer is unable to thermostatic control, and the temperature of dough need to adjust water temperature to control according to seasonal variations.Therefore stirring
The addition of yeast should determine according to situations below during mixing.
(1) the multi-purpose 30 1 40 DEG C warm water stirring of season in spring and autumn, yeast can be added directly in water, both ensured yeast in face
It is dispersed in group, activation is played again.But when water temperature is more than more than 50 DEG C, ten million can not be put into yeast in water, otherwise ferment
Mother will be killed.
(2) early summer season uses cold water stirring, and winter uses hot water stirs.Therefore, the two seasons should first mix yeast
Enter to put into mixer in flour again and be stirred, can thus avoid yeast from directly contacting hot water or cold water and inactivate.If yeast
Less than 15 DEG C of cold water is touched, its activity substantially reduces, and causes the dough fermentation time to grow, acidity is big, there is peculiar smell.If contact
Then it is killed quickly to more than 50 DEG C of hot water.Yeast is mixed in people's flour and is stirred for, then flour first neutralizes water temperature, and yeast is risen
The effect of umbrella is arrived.
(3) for season in midsummer room temperature more than more than 30 DEG C, yeast should be dry to be sprinkling upon face before dough stirring completion during 5 one 6min
Stirred in group.If stirred together with first being mixed with flour, the phenomenon of gassy fermentation while stirring occurs, makes face
Group can not be formed, and have impact on the mixing quality of dough.When summer High Temperature season stirs, ten million can not activate yeast in water,
It can so make gassy fermentation in whipping process too fast, more uncontrollable dough quality.
(4) in whipping process, hypertonic material, such as salt, sucrose to be avoided direct contact with as far as possible when yeast adds
With dietary alkali etc..
2. usage amount
The application method of yeast is relevant with factors, should be adjusted according to following situations.
(1) fermentation process fermentation times are more, and yeast dosage is fewer, otherwise more.Therefore, no dough fermentation method dosage
At most, dough sponge dough method dosage is taken second place, and fermenting twice method dosage is minimum.
(2) if formula has other leavenings such as distiller's yeast assisted fermentation, yeast dosage should be reduced.Answered when adding people's auxiliary material
Consider that adjustment yeast dosage, such as the addition of coarse cereals, salt etc. may need to increase yeast dosage.
(3) flour strength is bigger, and dough resistance is strong, should increase yeast dosage；Otherwise yeast dosage should be reduced.
(4) seasonal variations summer temp is high, and fermentation is fast, can reduce yeast dosage；Spring, autumn, winter, temperature is low, should increase
Yeast dosage, to ensure dough normal fermentation.
(5) dough soft durometer adds the soft dough more than water, and fermentation is fast, can reduce yeast dosage.The few hard dough of water is added then should
Multi-purpose yeast.
(6) water quality using hardness high water when should increase yeast dosage, during the softer water of use, then should reduce yeast use
Amount.
(7) between different yeast with magnitude relation due to yeast cake, active dry yeast, i.e. send out active dry yeast fermenting power it is poor
Very not big, therefore, they are also significantly different in usage amount.Conversion relation between them is:Yeast cake:Active dry yeast:
It is 1 to send out active dry yeast:0.5:O.3.
During dough is prepared, add that the number of water or potato liquid is extremely important, and amount of water is fewer, can make dough
Time shortening is rolled, and mixing time should be extended in the extension phase after rolling, so that gluten fully extends.But hypohydration meeting
The particle of flour is set to be difficult to aquation, the gluten property of formation is more crisp, and stability is poor.Specific feelings should be regarded in fermentation Flour product production
Condition determines the addition of water.If using medium strength flour, and being not added with grease and milk powder, amount of water can be controlled in 43% with
Under.If amount of water exceedes this amount, the phenomenon of fermentation Flour product machine roll banding may be caused.
The auxiliary material can be sugar, grease, milk powder, salt, spice, fillings etc..
Claims (8)
1. a kind of processing method of potato fermentation Flour product, it is characterised in that comprise the following steps：
A, choose fresh potato and cleaned, peeling processing；
B, the potato for cleaning peeling is carried out that squeezing handles to obtain murphy juice and potato drains thing, after murphy juice is heated into boiling
Cooling obtains potato liquid, and potato is drained into thing is divided into two parts, and is respectively labeled as M and N；
C, crushed after the part potato that the mark for obtaining step B is drains thing low temperature drying or dried and obtain potato fecula；
D, the part potato that the mark for obtaining step B is drains thing and is broken into graininess, then adds the soil that step C is obtained
Beans fecula obtains mixed material, and the moisture of the mixed material is 15%-25%, is then 15%-25% by water content
Mixed material potato extrusion powder is obtained by way of extrusion；
E, prepare base-material, the base-material by Gluten, rutin powder, flour, the potato fecula obtained by step C, obtained by step D
Potato extrusion powder mix, the weight proportion of each component is as follows：Potato extrusion powder always contains with potato fecula
Measure as 20%-50%, the ratio of the potato extrusion powder and potato fecula is 1：(0.8~3.8), rutin powder 0-5%, paddy
Protein powder 0-5%, surplus are flour；
F, dough is prepared, base-material made from step E is added to appropriate yeast and auxiliary material, water is added after mixing or is added by step B
Obtained potato liquid agitation obtains dough；
G, fermentation Flour product is conventionally made in the dough for obtaining step F.
2. the processing method of potato fermentation Flour product according to claim 1, it is characterised in that：The rutin powder is using such as
Lower method obtains, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion terminate after by bitter buckwheat
Seed is drained away the water, and the bitter buckwheat seed to drain away the water then carried out into drying and processing in temperature is 105-110 DEG C of environment, during drying
Between be 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the weight of the bitter buckwheat seed and alkaline solution
Than for 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasonic wave ring
Ultrasonic constant-temperature extraction is carried out in border, the time of the ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature extraction
Temperature be 60-90 DEG C, extraction terminate after the container of sealing is taken out and cooled down；
S4, suction filtration processing is carried out to the liquid in container, obtain the bitter buckwheat seed after bitter buckwheat leaching liquor and extracted, and by extracted
Processing is dried in bitter buckwheat seed afterwards；
S5, the pH value of acid solution regulation mixing liquid is added to 3.5-4, Ran Houjing in the bitter buckwheat leaching liquor that step S4 is obtained
Put to obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
3. the processing method of potato fermentation Flour product according to claim 2, it is characterised in that：In step s 2, will be clear
The bitter buckwheat seed of wash clean is put into clear water, is soaked 24 hours at 37 DEG C.
4. the processing method of potato fermentation Flour product according to claim 2, it is characterised in that：In step s 2, will drip
The bitter buckwheat seed of solid carbon dioxide point carries out drying and processing in the environment that temperature is 105 DEG C.
5. the processing method of potato fermentation Flour product according to claim 2, it is characterised in that：In step s3, it is described
Alkaline solution is limewash.
6. the processing method of potato fermentation Flour product according to claim 2, it is characterised in that：In step s3, it is described
The weight of bitter buckwheat seed and alkaline solution ratio is 1：10.
7. the processing method of potato fermentation Flour product according to claim 2, it is characterised in that：In step s3, it is described
The temperature of ultrasonic constant-temperature extraction is 80 DEG C.
8. the processing method of potato fermentation Flour product according to claim 2, it is characterised in that：In step s3, it is described
The time of ultrasonic constant-temperature extraction is 20min, and the frequency of the ultrasonic wave is 100Hz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610430920.6A CN107343636A (en) | 2016-06-16 | 2016-06-16 | A kind of processing method of potato fermentation Flour product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610430920.6A CN107343636A (en) | 2016-06-16 | 2016-06-16 | A kind of processing method of potato fermentation Flour product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107343636A true CN107343636A (en) | 2017-11-14 |
Family
ID=60254345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610430920.6A Pending CN107343636A (en) | 2016-06-16 | 2016-06-16 | A kind of processing method of potato fermentation Flour product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107343636A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340224A (en) * | 2013-07-26 | 2013-10-09 | 调兵山市奥娃食品集团有限责任公司 | Corn bread prepared flour preparing technology and product of corn bread prepared flour |
| CN104381921A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Steamed sponge cake with potatoes and preparation method of steamed sponge cake |
-
2016
- 2016-06-16 CN CN201610430920.6A patent/CN107343636A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340224A (en) * | 2013-07-26 | 2013-10-09 | 调兵山市奥娃食品集团有限责任公司 | Corn bread prepared flour preparing technology and product of corn bread prepared flour |
| CN104381921A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Steamed sponge cake with potatoes and preparation method of steamed sponge cake |
Non-Patent Citations (1)
| Title |
|---|
| 杨德全 等: "从苦荞麦中提取芦丁的研究", 《延安大学学报（自然科学版）》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101908538B1 (en) | Lingshi Mushroom Nurungji and Manufacturing Method Thereof | |
| Sanful | Organoleptic and nutritional analysis of taro and wheat flour composite bread | |
| CN110292094A (en) | A kind of preparation method of fast food chewiness coarse cereals nutrition noodles | |
| CN105918820A (en) | Thin-skinned steamed stuffed bun and production method thereof | |
| CN105341097A (en) | Bitter buckwheat bread and preparation method thereof | |
| CN103652636B (en) | Hearth care three-wheat rice crust | |
| CN103156123A (en) | Convenient fast-food cold noodle and preparation method thereof | |
| KR101517757B1 (en) | Producing method for grilled Korean traditional sweets and fruit. | |
| CN106982899A (en) | A kind of high protein Xinjiang Ge Jide crusty pancakes and its manufacture method | |
| CN107711978A (en) | The preparation method of Pizza is held in a kind of fluffy nutrition of reinforced alkaline | |
| CN105613666A (en) | Key preparation method of mochi sandwich matcha whole-wheat cheese bread | |
| CN101416692A (en) | Full-vegetarian multi-flavor jam production technique | |
| CN104397588A (en) | Dried noodles containing broussonetia papyrifera leaves and preparation method thereof | |
| CN111334387A (en) | Brewing type solid rice wine and preparation method thereof | |
| KR20090041034A (en) | Manufacturing method of instant the scorched rice | |
| CN107510000A (en) | Potato fermentation Flour product processing technology based on pumpkin | |
| KR20060099348A (en) | A steamed bread of chungkookjang and the preparation method of the same | |
| CN107027853A (en) | Tree peony flavored cake and preparation method thereof | |
| CN107343636A (en) | A kind of processing method of potato fermentation Flour product | |
| CN106417528A (en) | Jasmine flower cakes and production method thereof | |
| CN107509781A (en) | A kind of processing method of potato cake | |
| CN107509933A (en) | The preparation technology of corn potato fermentation Flour product | |
| KR20160116385A (en) | Twibap method of rice with rice Twibap | |
| CN111406885A (en) | Rice-stuffed glutinous rice cake and manufacturing method thereof | |
| CN107509765A (en) | The preparation technology of corn potato biscuit |
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 |