CN109699719A - A kind of nutritional Chinese yam fried dough twist - Google Patents
A kind of nutritional Chinese yam fried dough twist Download PDFInfo
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- CN109699719A CN109699719A CN201811589741.2A CN201811589741A CN109699719A CN 109699719 A CN109699719 A CN 109699719A CN 201811589741 A CN201811589741 A CN 201811589741A CN 109699719 A CN109699719 A CN 109699719A
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Abstract
The invention discloses a kind of nutritional Chinese yam fried dough twists, belong to food processing technology field, specifically include 200~250 parts of wheat flour, 50~70 parts of Chinese yam, 0.5~2.5 part of tyrasamine, 20~50 parts of egg liquid, 20~40 parts of vegetable oil, 10~30 parts of glycyrrhizic acid；The present invention passes through tyrasamine, 1,2- dithioglycol and geranyl hexanoate act synergistically on each committed step of AGEs generation, can effectively block the generation of AGEs, reduce the content of AGEs, higher amino acid, flavones and saponin content are maintained, the quality of Chinese yam fried dough twist is promoted.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of nutritional Chinese yam fried dough twist.
Background technique
Fried dough twist is that a kind of characteristic fried noodles snack of China makes to be fried in flour using grease as heat exchange medium
Starch gelatinization, protein denaturation, moisture escapes in vapour form, and fried dough twist is rich in amino acid, multivitamin and microelement,
Golden yellow color is eye-catching, palatable crisp, with fragrance striking the nose, is all liked by people.But it is a large amount of to pass through fried fried dough twist surface
Grease package, fat content is high, and nondigestible and easy obesity is eaten for a long time；Chinese yam has very well digestion function
Adjustment effect, be rich in dietary fiber, digestive ferment, tannin, and fat content is low, therefore by adding in fried dough twist
Chinese yam facilitates the periodic activity for adjusting intestinal tube, improves digestion, eliminates the greasy feeling that high oily food generates；Chinese yam fried dough twist tool
Have that heat is moderate, nice non-greasy, eat the advantage that also do not get angry more, can not only lie fallow taste, but also can go well with wine with tea, be it is ideal not
Not busy pot foods.
China Patent No. CN201810033195.8 discloses the production of a kind of Chinese yam honey flavour small fried dough twists and manufacture craft
Technique, by including wheat flour, egg liquid, yam flour mixing and face by plurality of raw materials, using slitting, molding, frying, upper honey
The techniques such as syrup；Its raw material is rich in starch, protein, and the yam flour especially added, Chinese yam is rich in sugar such as starch, mannosans
The protein such as class, mucin, amylase and free amino acid, during high temperature frying, protein, amino acid, lipid or
What the free amine group of the macromolecular substances such as nucleic acid easily generated after condensation, rearrangement, cracking, oxidative modification with the aldehyde radical of reduced sugar
One group of stable dead end product, firstly, the carbonyl and amino acid of reduced sugar (glucose, pentose, xylose and ribose etc.), polypeptide and
Amino in protein forms schiff bases (Schiff base) by affine addition reaction under the conditions of non-enzymatic, and schiff bases is unstable
Fixed, rearranged reaction forms stable Armagh road and comes product (Amadori product, also referred to as early stage glycation product), this
Armagh road carrys out product using a series of dehydrations and rearrangement reaction generation high activity Carbonyl compounds, such as glucosone, second two afterwards
Aldehyde and pyroracemic aldehyde etc., active Carbonyl compounds are reacted with the free amine group of protein, amino acid etc., sulfydryl again, and then generate evening
Phase advanced glycation end products (advanced glycationend products AGEs), AGEs can accelerate human body aging and
Lead to the generation of many chronic degenerative type diseases；Secondly, rich in grease often with the pyrolysis oxygen of grease in hot procedure
The reaction such as change and hydrolysis also produces the similar active Carbonyl compounds of unsaturation with during Maillard reaction, eventually by
It is covalently bound on protein etc. and forms AGEs；Furthermore fried food can cause the autoxidation of grease in long-term storage,
The autoxidation of lipid is the chain reaction of free radical, and then initiated oxidation product degradation, causes food color dim, quality drop
It is low, there is Kazakhstan to lose taste.
Summary of the invention
The purpose of the present invention is to provide a kind of nutritional Chinese yam fried dough twists, pass through tyrasamine, 1,2- dithioglycol and caproic acid spiceleaf
Ester acts synergistically on each committed step of AGEs generation, can effectively block the generation of AGEs, reduces the content of AGEs, maintain compared with
High amino acid, flavones and saponin content promotes the quality of Chinese yam fried dough twist.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of nutritional Chinese yam fried dough twist, including following raw material: 200~250 parts of wheat flour, 50~70 parts of Chinese yam, junket
0.5~2.5 part of amine, 20~50 parts of egg liquid, 20~40 parts of vegetable oil, 10~30 parts of glycyrrhizic acid.
Further, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, 1.5 parts of tyrasamine, 35 parts of egg liquid,
30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
By using above-mentioned technical proposal, tyrasamine is contained in Chinese yam fried dough twist, (food additives use standard to tyrasamine
GB2760-2014, FEMAaNumber: 4215) containing active amino, can compete at high temperature with residue of protein or amino acid
With reacting for reproducibility carbonyl, as can in Amadori product carbonyl occur addition reaction form a kind of sluggish chemical combination
Object prevents it from further resetting, to reduce the formation of AGEs；It can also reduce with the carbonyl reaction of reduced sugar and participate in being formed
The amount of the reduced sugar of Amadori product, and then the content for the AGEs that mountain is wanted in fried dough twist is effectively reduced, maintain higher amino acid,
Flavones and saponin content promote the quality of Chinese yam fried dough twist, are excellent hydrogen donors secondly, tyrasamine contains phenolic hydroxyl group, can with it is a variety of
Free radical reacts, and becomes half more stable quinoid free radical, to stop, the chain reaction of free radical；In addition, phenolic hydroxyl group
Also there is reducing property, electronics can be directly given and consume free radical, there is good antioxidant activity, play anti-glycosyl and be turned into
With.
Further, the Chinese yam is nine jin of Dioscorea Panthcicas.
Further, raw material further includes 0.4~0.8 part of 1,2- dithioglycol.(food additives use 1,2- dithioglycol
Standard GB2760-2014, FEMAaNumber: 3484) mercaptan in contains unshared electronics, as nucleopilic reagent, can directly catch
High activity Carbonyl compounds are obtained, generate schiff bases with glyoxal or pyroracemic aldehyde fast reaction, then by inner molecular reaction etc., finally
Stable adduction object is formed, so that the formation of the formation AGEs inhibited, plays synergistic effect with tyrasamine, further decrease
The production quantity of AGEs, improves the edible safety of Chinese yam fried dough twist, and improves the content of the nutritional ingredients such as amino acid, protein.
Further, raw material further includes 0.1~0.5 part of geranyl hexanoate.Geranyl hexanoate molecule has in the same plane
Have more conjugated double bond and its unique backbone make its remove free radical rate quickly, can capture superoxide anion,
A variety of free radicals such as negative oxygen ion, hydroxyl radical free radical and oxygen atom are crossed, the oxidative degradation of grease is reduced, to reduce aldehyde ketone chemical combination
The amount of object, inhibits the generation of fluorescence AGEs, and can terminate the autoxidation chain reaction of lipid, prevents or delay Chinese yam fried dough twist oxygen
Change, improves stability, promotes product color and extend storage life.
Further, raw material further includes resistant dextrin, and resistant dextrin additive amount by weight is 0.5~1.5 part.
Resistant dextrin is fine through a kind of dextrinization reaction low molecule aqueous soluble dietary obtained in acid condition using food starch as raw material
Dimension can form thermal stability gel in conjunction with starch, protein, amino acid etc. after water-soluble, Chinese yam fried dough twist is made to maintain one properly
Water activity, improve Chinese yam fried dough twist quality；The too high or too low preservation for being all unfavorable for Chinese yam fried dough twist of water activity, works as moisture
Under conditions of activity < 0.1, the oxidation rate of Chinese yam fried dough twist is very rapid, is due to grease inside dry fried yams fried dough twist
Increase with the probability of oxygen contact, under the conditions of working as water activity > 0.55, the oxidation rate of Chinese yam fried dough twist can increase again, be
Since the free water content rising of fried food allows the mobility of substance to increase, mass-transfer efficiency increases, and with moisture content
It improves vegetable oil meeting oxidative rancidity during storage to greatly increase with rancid probability is hydrolyzed, both rancid reactions are not only made
At the decline of Chinese yam fried dough twist quality, also increase the content of acrylamide.The present invention is living by moisture by adding appropriate resistant dextrin
Degree maintains 0.3~0.5；Secondly, resistant dextrin molecule has special space network, " inner cavity is hydrophobic, outer wall parent
Water " has preferable embedding effect, can obstruct the contact of the reduced sugars such as amino substance and glucose, fructose to reduce
Reaction between the two reduces the formation of AGEs.
Further, resistant dextrin additive amount by weight is 1 part.
Further, through Protease Treatment after the Chinese yam mashing.Because Chinese yam mucilaginous substance will lead to and dough viscosity when face
Increase, active principle diffusion is uneven, influences mixed effect, increases difficulty of kneading dough, and therefore, first uses Protease Treatment, initial breakdown
Protein in mucilaginous substance increases the content and type of amino acid, other ammonia to destroy polysaccharide-protein complex structure
Base acid can with the competition reduced sugar such as lysine, arginine, as wheat occurs for the sulfhydryl-group activity of cysteine and arginic amino
Ke Er addition reaction, to reduce AGEs content.
Further, wheat flour moisture≤14.0%, ash content≤0.85%, wet gluten absorb water 24%~35%
Rate >=55%, magnetic metal object are less than 0.03g/kg.The biceps of flour is strong, malleable is good, and dough easily forms stable network knot
Structure, and water absorption rate is higher, can reduce grease absorption, extend the shelf life.
The beneficial effects of the present invention are:
1. the active amino by tyrasamine consumes Amadori product at high temperature and reduces the generation of Amadori product, into
1, the 2- dithioglycol of one step is as nucleopilic reagent, Direct Acquisition glyoxal or the contour active Carbonyl compounds of pyroracemic aldehyde, competition
The precursor substance for consuming to property AGEs further decreases aldehyde ketone secondly, geranyl hexanoate acts on the Oxidative Degradation Process of grease
The amount of compound, three act synergistically on each committed step of AGEs generation, can effectively block the generation of AGEs, reduce AGEs
Content, maintain higher amino acid, flavones and saponin content, promote the quality of Chinese yam fried dough twist.
2. tyrasamine contains the phenolic hydroxyl group of high activity, geranyl hexanoate molecule has more conjugation double in the same plane
Key can play the role of good free radical scavenger, superoxide anion can be captured, cross negative oxygen ion, hydroxyl radical free radical etc.
A variety of free radicals, reduce the oxidative degradation of grease, to reduce the amount of Carbonyl compounds, inhibit the generation of fluorescence AGEs, and
The autoxidation chain reaction that lipid can be terminated prevents or Chinese yam fried dough twist is delayed to aoxidize, and improves stability, promotes product color and prolong
Long storage life.
3. making Chinese yam fried dough twist maintain a suitable water activity by resistant dextrin, the generation speed of acrylamide is reduced
The degree probability rancid with grease oxidation rancid and hydrolysis, improves the quality and nutritive value of Chinese yam fried dough twist, secondly, resistant dextrin point
Son has special space network, and " inner cavity is hydrophobic, and outer wall is hydrophilic " has preferable embedding effect, can obstruct ammonia
Contact of the radical species with reduced sugar reduces the formation of AGEs to reduce reaction between the two.
4. destroying polysaccharide-protein complex structure through Protease Treatment after Chinese yam mashing, to reduce Chinese yam viscosity, increase
Add the content and type of amino acid, other amino acid can contain with the competition reduced sugar such as lysine, arginine to reduce AGEs
Amount.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with specific embodiment.Obviously, described
Embodiment be only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, ability
Domain those of ordinary skill every other embodiment obtained without creative efforts, belongs to guarantor of the present invention
The range of shield.
One, embodiment
Embodiment 1
A kind of nutritional Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, 1.5 parts of tyrasamine, egg
35 parts of liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 2
A kind of nutritional Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, 1.5 parts of tyrasamine, 1,
0.6 part of 2- dithioglycol, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 3
A kind of nutritional Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, 1.5 parts of tyrasamine, oneself
0.3 part of sour geraniol ester, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 4
A kind of nutritional Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 1.5 parts of tyrasamine, resists 60 parts of Chinese yam
Property 1 part of dextrin, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 5
A kind of nutritional Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, 1.5 parts of tyrasamine, 1,
0.6 part of 2- dithioglycol, 0.3 part of geranyl hexanoate, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 6
A kind of nutritional Chinese yam fried dough twist, including following raw material: 200 parts of wheat flour, 50 parts of Chinese yam, 0.5 part of tyrasamine, 1,
0.4 part of 2- dithioglycol, 0.5 part of geranyl hexanoate, 0.5 part of resistant dextrin, 20 parts of egg liquid, 20 parts of vegetable oil, glycyrrhizic acid 10
Part.
Embodiment 7
A kind of nutritional Chinese yam fried dough twist, including following raw material: 210 parts of wheat flour, 55 parts of Chinese yam, 1 part of tyrasamine, 1,2-
0.5 part of dithioglycol, 0.4 part of geranyl hexanoate, 0.7 part of resistant dextrin, 30 parts of egg liquid, 25 parts of vegetable oil, 15 parts of glycyrrhizic acid.
Embodiment 8
A kind of nutritional Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, 1.5 parts of tyrasamine, 1,
0.6 part of 2- dithioglycol, 0.3 part of geranyl hexanoate, 1 part of resistant dextrin, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 9
A kind of nutritional Chinese yam fried dough twist, including following raw material: 240 parts of wheat flour, 65 parts of Chinese yam, 2 parts of tyrasamine, 1,2-
0.7 part of dithioglycol, 0.2 part of geranyl hexanoate, 1.2 parts of resistant dextrin, 42 parts of egg liquid, 35 parts of vegetable oil, 25 parts of glycyrrhizic acid.
Embodiment 10
A kind of nutritional Chinese yam fried dough twist, including following raw material: 250 parts of wheat flour, 70 parts of Chinese yam, 2.5 parts of tyrasamine, 1,
0.8 part of 2- dithioglycol, 0.1 part of geranyl hexanoate, 1.5 parts of resistant dextrin, 50 parts of egg liquid, 40 parts of vegetable oil, glycyrrhizic acid 30
Part.
Embodiment 11
A kind of nutritional Chinese yam fried dough twist, including following raw material: 250 parts of wheat flour, 70 parts of Chinese yam, 2.5 parts of tyrasamine, 1,
0.8 part of 2- dithioglycol, 0.1 part of geranyl hexanoate, 1.5 parts of resistant dextrin, 35 parts of egg liquid, 40 parts of vegetable oil, glycyrrhizic acid 30
Part；Through Protease Treatment after the Chinese yam mashing.
In any of the above-described embodiment nutritional Chinese yam fried dough twist the preparation method comprises the following steps: the following steps are included:
S1, clean Chinese yam is removed the peel into dissection, is placed in color protection 15min in the aqueous solution containing color stabilizer, then mashing is broken；
S2, protease is added into slurries, handles 30min under the conditions of pH is 8.0, temperature is 37 DEG C；
S3, it is heated to cook 30min, inactivates enzyme, obtain Succus Rhizoma Dioscoreae；
S4 and face fermentation: wheat flour is poured into container, and Succus Rhizoma Dioscoreae is added and is uniformly mixed, and rubs up 3~4min repeatedly,
Other raw materials are then added into the container, after being stirred, stand 22~26h, be fermented into old face, repeatedly rub 5~
10min, then it is left to ferment 8~12h, obtain dough；
S5, molding: the dough is cut, and the green compact of twisted shape are made；
S6, the system of quick-boiling: putting the green body into hot oil, is gently agitated for iron wire bamboo strainer, wait float, when color is in golden yellow
It picks up, wherein oil temperature is less than 130 DEG C.
Two, experimental example
Comparative example 1: a kind of Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, egg liquid 35
Part, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Comparative example 2: a kind of Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, egg liquid 35
Part, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid；Through Protease Treatment after the Chinese yam mashing.
Stability test: measurement AGEs content and Oxidation of Fat and Oils situation in a month storage, to assess Chinese yam fiber crops
Colored stability.
1, in Chinese yam fried dough twist AGEs content measurement:
In Chinese yam fried dough twist processing and storage, Maillard reaction can generate fluorescence AGEs, can be used to measure bad
The degree of propylhomoserin loss and protein glycosylation.In addition, carboxymethyl-lysine (CML) is one of most important AGEs component, with
Total AGEs content in food has direct correlation, is often seen as the main mesh of non-fluorescent AGEs content in detection food
Mark product.Therefore, the application passes through the content of fluorescence AGEs and CML in detection cruller, to reflect that total AGEs contains
Amount.
The measurement of fluorescence AGEs and CML are referring to document " Liu Huicui, Li Juxiu fried dough twist processing and storage middle and advanced stage
It glycosylates the formation of end products (AGEs) and inhibits research [J] modern food science and technology, 2014 (12): 30-36. "
2, it the measurement of acid value: is measured according to relevant regulations in national standard GB5009.37.
Measurement stores the content of one month nutritional Chinese yam fried dough twist nutriment, to assess the situation of change of nutritive value.
1) measurement of amino acid: sample is first through n-hexane extraction to remove grease, later according to national standard GB/T5009.124-
Relevant regulations are measured in 2003.
2) measurement of Flavonoid substances content: sample is surveyed using colorimetric method later first through n-hexane extraction to remove grease
Determine flavones content, standard curve is drawn using rutin as standard sample, each group solution 5mL is taken, adds 5%NaNO3Solution 0.3mL,
It shakes up and places 6min, add 10%Al (NO3)3Solution 0.3mL continues to place 6min after shaking up, is eventually adding 10%NaOH
Solution 4mL, 60% ethanol solution constant volume shake up after placing 20min, are sky with 60% ethanol solution at spectrophotometer 510nm
White ginseng is returned with Absorbance versus concentration according to measurement absorbance, concentration is read in standard curve.
3) measurement of saponin content: sample uses colorimetric method for determining saponin(e first through n-hexane extraction to remove grease later
Content draws standard curve using Chinese yam saponin as standard sample, using vanilla root rot reaction assay saponin content；It takes
Appropriate reference substance solution or test solution are placed in tool plug test tube, and 1.5% vanilla root rot solution is added in water bath method
0.6mL, it is control with blank reagent that in 70 DEG C of heating water bath 15min, ice bath 5min, which is added glacial acetic acid 5mL, shakes up, immediately,
Absorbance is measured at 544nm, is returned with Absorbance versus concentration, concentration is read in standard curve.
Fluorescence AGEs changes of contents is tested during 1 Chinese yam fried dough twist of table storage
CML changes of contents is tested during 2 Chinese yam fried dough twist of table storage
Acid value variation test during 3 Chinese yam fried dough twist of table storage
By Tables 1 and 2 it is found that with storage time extension, Chinese yam fried dough twist in storage AGEs content in rise
Trend；The present embodiment 1~11 is compared to comparative example 1, and initial AGEs content is low, and growth rate is slow, in storage 30 days, whole content
Change small, illustrate that the substance added in raw material effectively inhibits the generation of AGEs, promotes the resolution of AGEs, improves Chinese yam fiber crops
Colored storage stability and quality, the edible safety for improving fried yams fried dough twist are horizontal.
As shown in Table 3, the acid value of Chinese yam fried dough twist gradually increases in storage, this is because vegetable oil is in light, heat, enzyme
Can decompose Deng under the conditions of, acid value represent generated after grease decomposes free fatty acid number, be evaluation spoiled by rancid oil or fat one
Item important indicator, acid value variation is bigger to illustrate that Oxidation of Fat and Oils speed is faster.The present embodiment 1~11 is compared to comparative example 1, initial acid
Valence is small, and the grease decomposition rate of early period is slow, and in storage 30 days, acid value variation is small, illustrates that the substance added in raw material effectively inhibits
The oxidative rancidity of grease, improves the storage stability of Chinese yam fried dough twist.
The situation of change of 4 Chinese yam fried dough twist of table storage process nutritive value
As shown in Table 4, the Chinese yam fried dough twist still nutritive value with higher for storing 1 month, compared to comparative example 1 and 2,
Amino acid, active constituent flavones and the saponin(e of the Chinese yam fried dough twist of the embodiment of the present invention all maintain higher level.
Claims (9)
1. a kind of nutritional Chinese yam fried dough twist, which is characterized in that including following raw material: 200~250 parts of wheat flour, Chinese yam 50
~70 parts, 0.5~2.5 part of tyrasamine, 20~50 parts of egg liquid, 20~40 parts of vegetable oil, 10~30 parts of glycyrrhizic acid.
2. nutritional Chinese yam fried dough twist as described in claim 1, which is characterized in that including following raw material: wheat flour 225
Part, 60 parts of Chinese yam, 1.5 parts of tyrasamine, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
3. nutritional Chinese yam fried dough twist as claimed in claim 1 or 2, which is characterized in that the Chinese yam is nine jin of Dioscorea Panthcicas.
4. nutritional Chinese yam fried dough twist as described in claim 1, which is characterized in that raw material further includes 1,2- dithioglycol 0.4~0.8
Part.
5. nutritional Chinese yam fried dough twist as described in claim 1, which is characterized in that raw material further includes geranyl hexanoate 0.1~0.5
Part.
6. nutritional Chinese yam fried dough twist as described in claim 1, which is characterized in that raw material further includes resistant dextrin, the resistance paste
Essence additive amount by weight is 0.5~1.5 part.
7. nutritional Chinese yam fried dough twist as claimed in claim 6, which is characterized in that resistant dextrin additive amount by weight is
1 part.
8. nutritional Chinese yam fried dough twist as described in claim 1, which is characterized in that through Protease Treatment after the Chinese yam mashing.
9. nutritional Chinese yam fried dough twist as described in claim 1, which is characterized in that wheat flour moisture≤14.0%, ash content≤
0.85%, for wet gluten 24%~35%, water absorption rate >=55%, magnetic metal object is less than 0.03g/kg.
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| CN116076544A (en) * | 2022-11-29 | 2023-05-09 | 中山洪力健康食品产业研究院有限公司 | Green tea healthy moon cake and preparation method thereof |
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