CN109770207A - A kind of no seitan potato quick freezing ferment dough and preparation method thereof - Google Patents
A kind of no seitan potato quick freezing ferment dough and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of no seitan potato quick freezing ferment doughs and preparation method thereof.The raw material powder of the no seitan potato quick freezing ferment dough does not contain Wheat components, and includes: potato full-powder, corn flour, dietary fiber, foodstuff glue；Wherein, the mass ratio of the potato full-powder and corn flour is (3-5): (1-2.5)；The dietary fiber is the 3-7wt% of the potato full-powder；The foodstuff glue is the 1-4wt% of the potato full-powder, and the mass ratio of the dietary fiber and the foodstuff glue is (2-10): (1-5).No seitan potato quick freezing ferment dough provided by the invention, it can effectively avoid dough caused by yeast-bitten to collapse, increase the tolerance to mechanical collision, be conducive to the transport of product, Shelf-life, be conducive to product quality standardization, the product being prepared without seitan potato quick freezing ferment dough is bigger than volume compared to other products, quality is soft, chewiness is good using this, internal porosity compact structure and uniformly, nutritive value it is high.
Description
Technical field
The present invention relates to food processing fields, specifically, be related to a kind of no seitan potato quick freezing ferment dough and its
Preparation method.
Background technique
Seitan is group important in wheat cereal (wheat, rye, barley, triticale, spelt and oat etc.)
It mainly include gliadin at ingredient.In real life, the hereditary sensitive group in part can excite immune Jie after taking in seitan
The enteropathy led, to some important nutrients, such as iron, folic acid, calcium and liposoluble vitamin etc. generate malabsorption, induce chyle
Rush down disease.Gradually deep and diagnostic techniques perfect, numerous studies discovery, the illness rate of chylous diarrhea are recognized with to celiac disease
It is higher and widely distributed than what is actually imagined.Current research shows, the world population chylous diarrhea illness rate that is averaged is 1%, in China,
Chylous diarrhea is often sent out in the northern area that wheat is staple food.Treatment method the only effective for celiac disease is strictly to take no bran
Matter food.
For the dough prepared by wheat flour, the spacial framework that seitan is formed assigns dough to extend and viscoelastic spy
Property, enable dough machine-shaping.In addition, seitan itself is used as protein that product is made to have certain nutrition and organoleptic quality
(color, fragrance and quality etc.).Therefore, in the actual production of no seitan product, the removal of seitan will necessarily make adding for dough
Work, nutrition and organoleptic quality serious deterioration, be mainly shown as dough ductility, hold gas and forming ability difference and final products
It is small in size, color is gloomy, mouthfeel, flavor and nutritional quality are poor etc..
Frozen dough refers to makes dough raw by its maximum ice crystal within 30min in -30 DEG C of low temperature environments below
At band, central temperature reaches -18 DEG C, and stores and transport in -18 DEG C of environment below.Frozen dough technology can reduce by
Dough weakened treatment caused by seitan removes, especially heating period, the stable structure of frozen dough can prevent swollen by gas
Dough caused by swollen evolution collapses.In addition, frozen dough technology can guarantee that consumer has fresh fermentation class Flour product, subtract
Less and prevent transport, Flour product aging and mildew problem in sales process.Centralized production without seitan dough, enormously simplifies nothing
The production process of seitan product saves the overlapping investment of equipment.
Potato is that the fourth-largest cereal crops, yield are only second to wheat, rice and corn with very high nutrition in the world
Value is the generally acknowledged wholefood in the whole world.Albumen in potato is complete protein, and amino acid forms reasonable, nutrition
Value is high, in addition, potato is also rich in vitamin, minerals, flavones and carotenoid etc. to the ingredient of human health.
Therefore, potato full-powder and starch application can effectively be solved into no seitan product nutritive value without seitan staple food products in production
Low and inferior problem.
Summary of the invention
The object of the present invention is to provide a kind of no seitan potato quick freezing ferment doughs and preparation method thereof, make nothing obtained
Seitan potato fermented dough have stable structure and higher gas-holding ability, and produce in this way without seitan Ma Ling
Potato steamed bun/bread nutritive value is high, gives off a strong fragrance, springiness, internal porosity structure is uniform, texture is soft, mouthfeel is good.
The fermentation class Flour product that fermented dough of the present invention can be prepared includes steamed bun, bread, steamed twisted roll etc..
No seitan potato quick freezing ferment dough provided by the invention, raw material powder do not contain Wheat components, and include: horse
The full powder of bell potato, corn flour, dietary fiber, foodstuff glue；
Wherein, the mass ratio of the potato full-powder and corn flour is (3-5): (1-2.5)；The dietary fiber is described
The 3-7wt% of potato full-powder；The foodstuff glue is the 1-4wt% of the potato full-powder, and the dietary fiber and described
The mass ratio of foodstuff glue is (2-10): (1-5).
No seitan potato quick freezing ferment dough of the present invention, in the raw material powder, the dietary fiber is selected from big
One or more of beans dietary fiber, Rhizoma Dioscoreae esculentae dietary fiber and potato dietary fiber, preferably soybean dietary fiber and sweet
The mixture of potato dietary fiber；Above-mentioned specific dietary fiber is selected, for the no quick-frozen hair of seitan potato of the present invention
Ferment dough can be effectively improved fermented dough (including the fermentation class Flour product being prepared, such as steamed bun, bread terminal
Product) quality and quality, increase the height and specific volume of the product of fermentation Flour product, improve structure, elasticity etc., make the shape of dough
Increase at time, stable time, water absorption rate etc.；The aging of the products such as fermented dough can effectively be delayed simultaneously.
Preferably, the dietary fiber dosage is the 4-5wt% of potato full-powder.
No seitan potato quick freezing ferment dough of the present invention, in the raw material powder, the foodstuff glue is included at least
Hydroxypropyl methyl cellulose, can also further comprise one of carboxymethyl cellulose, xanthan gum, Arabic gum and carragheen or
It is several；Most preferably, the foodstuff glue is that hydroxypropyl methyl cellulose, carboxymethyl cellulose and xanthan gum are according to weight ratio
(0.4-1.0): (0.2-0.4): the combination of (0.1-0.3).
No seitan potato quick freezing ferment dough of the present invention in the raw material powder, still further comprises egg-white powder；
The dosage of the egg-white powder is the 5-10wt% of the potato full-powder；
The egg-white powder is with following index: egg-white powder has good functional characteristic, such as: high gelation (gel strength
Up to 350g-700g/cm2Left and right, the significantly larger than gel strength of soyabean protein powder), high beat property, emulsibility, water-retaining property etc..
Preferably through the pretreated egg-white powder of everfermentation desugar, (it is processed that this pretreatment can reduce egg-white powder to the egg-white powder
Brown stain in journey improves the gel strength of egg-white powder).
No seitan potato quick freezing ferment dough of the present invention can also further comprise sugar, institute in the raw material powder
The dosage for stating sugar is the 1-5wt% of the potato full-powder；The sugar is poly- selected from trehalose, sucrose, maltose, lactose, β-Portugal
One or more of sugar and sugar alcohol；The amount ratio of the preferably combination of trehalose and sucrose, more preferable trehalose and sucrose is
1:1。
The functional characteristic of trehalose: (1) prevent age of starch (2) from preventing protein denaturation (3) from inhibiting lipid oxidation rotten
(4) flavored action etc..
Meanwhile trehalose can replace sucrose, reduce the set point of refrigerated products.
No seitan potato quick freezing ferment dough of the present invention can also further comprise Ma Ling in the raw material powder
Sweet potato starch, the potato starch are the 35-70wt% of the potato full-powder.
No seitan potato quick freezing ferment dough of the present invention can also further comprise millet in the raw material powder
Powder；The millet flour is the 10-20wt% of the potato full-powder.No seitan potato quick freezing ferment face of the present invention
, it can also further comprise salt in the raw material powder；The dosage of the salt accounts for the no seitan potato quick freezing ferment face
The 0.1-1.5% of group's gross weight.
No seitan potato quick freezing ferment dough of the present invention, in the raw material powder, including active dry yeast, it is described
The dosage of active dry yeast accounts for the 1-4% of the no seitan potato quick freezing ferment dough gross weight.
Preferably, no seitan potato quick freezing ferment dough of the present invention, raw material powder include (by below at
It is grouped as): potato full-powder, potato starch, corn flour, millet flour, egg-white powder, dietary fiber, foodstuff glue, sugar, salt, work
Property dry ferment and water.
Specifically, the raw material powder includes (consisting of the following compositions): potato full-powder 30-50%, horse according to mass ratio
Bell sweet potato starch 20-40%, corn flour 10-25%, millet flour 5-20%, egg-white powder 3-18%, dietary fiber 2-10%, foodstuff glue
1-5%, sugar 1-5%, salt 0-1.5%, active dry yeast 1-4%.
The no seitan potato quick freezing ferment dough includes the raw material powder and water, is made without the quick-frozen hair of seitan potato
When ferment dough, the gross weight of above-mentioned raw materials powder and the weight ratio of water are 100:(70-150).
As the preferred technical solution of the present invention, it is further preferable that the raw material powder of the dough include according to mass ratio (by
Following component composition): potato full-powder 30-40%, potato starch 20-35%, corn flour 13-25%, millet flour 5-15%,
Egg-white powder 5-15%, dietary fiber 2-8%, foodstuff glue 2-4%, sugar 2-5%, salt 0-1.0%, active dry yeast 2-3%.Institute
The weight ratio of the gross weight and water of stating raw material powder is 100:(80-140).
Further preferably, raw material powder is composed of the following components in parts by weight: potato full-powder 30-35%, potato are formed sediment
Powder 20-30%, corn flour 15-23%, millet flour 5-10%, egg-white powder 5-13%, dietary fiber 3-5%, foodstuff glue 2-3%,
Sugared 3-4%, salt 0.5-1.0%, active dry yeast 2-3%.Above-mentioned raw materials gross weight and the weight ratio of water are 100:(125-
140)。
Present invention simultaneously provides method of the preparation without seitan potato quick freezing ferment dough, are made with being rapidly frozen means；
Specifically by the dough of fermenting-ripening in -60 DEG C~-70 DEG C fast freezing 15-30min.
More specifically, the method includes following processing steps:
1) foodstuff glue is dissolved in the water for being equivalent to the 20-40wt% of the raw material powder gross mass and is prepared as food
Be gelled sol solution；
2) active dry yeast (active dry yeast) is dissolved in the 15-20wt% for being equivalent to the raw material powder gross mass
Water in be prepared as yeast soln, and activate；
3) other raw materials (removing all raw materials of the foodstuff glue and active dry yeast) in the raw material powder are added
Water, the foodstuff glue gel solution for entering to be equivalent to the 50-70wt% of the raw material powder gross mass, are made dough/pasta；
4) yeast soln and remaining water through overactivation is added in Xiang Suoshu dough/pasta, and fermented dough is made；
5) by the fermented dough after everfermentation, the fast freezing is carried out to get no seitan potato quick freezing ferment
Dough.
Preferably, the solution temperature of foodstuff glue described in step 1) is 50-100 DEG C to preparation method；
Active dry yeast described in step 2) need to be dissolved in 30-38 DEG C of warm water；
The temperature of the activation is 30-38 DEG C, time 5-20min；
In step 3), 5-10min need to be stirred；
In step 4), 3-5min need to be stirred；
In step 5), by the fermented dough at 35-37 DEG C of temperature, relative humidity provocation 30- under the conditions of 75-85%
40min。
Most preferably, method of the present invention includes the following steps:
1) following raw material for standby is weighed in proportion；
2) taking the foodstuff glue of formula ratio to be dissolved in temperature is 50-100 DEG C, is made in the water that quality is mixed powder quality 20-40%
At foodstuff glue gel solution；
3) and active dry yeast is taken to be dissolved in temperature in 30-38 DEG C of warm water, quality is to make in mixed powder quality 15-20% water
At yeast soln, it is placed in 30-38 DEG C of constant incubator and activates 5-20min；
4) potato full-powder of formula ratio is taken, corn flour, millet flour, egg-white powder, sugar and salt are uniformly mixed, are added above-mentioned
The water of mixture quality 50-70%, and the dietary gel solution of step 2) is added, agitated machine mixes slowly 5-10min and is made
Dough/pasta；
5) yeast soln of step 3) activation and the water of remaining formula ratio is added, into the dough/pasta of step 4) with middling speed
The dough to ferment is made in stirring 3-5min；
6) fermented dough of step 5) is split (every piece of 100-200g), rubbing forms the shape of product needed, puts
37 DEG C of temperature, relative humidity degree 80% proofing box in standing for fermentation 40min obtain the dough of fermenting-ripening；
7) 15-30min is rapidly frozen in -70 DEG C of instant freezer to the dough of step 6) fermenting-ripening to become completely to dough
Preservation in -18 DEG C of refrigerator is put in after hard.
Fermented dough described in above-mentioned any one technical solution can be prepared as this field with the conventional methods in the field
Intelligible fermentation class Flour product (including steamed bun or bread or steamed twisted roll etc.).
No seitan potato quick freezing ferment class dough provided by the invention (also includes the fermentation class wheat flour further prepared
Product), it has the advantage that
1, quick-frozen dough before has undergone fermentation stage, and yeast metabolism activity is not influenced by quick-frozen；Dough is in fermentation to most
It carries out quick-frozen when large volume, terminates the metabolic activity of yeast, can effectively avoid dough caused by yeast-bitten and collapse.
2, the dough strength after quick-frozen increases, and can effectively increase dough to the tolerance of mechanical collision, be conducive to product
Transport.
3, the frozen dough of preservation can greatly prolong shelf life under the conditions of cold chain.
4, the production of frozen dough is conducive to the standardization of product quality.
5, the frozen dough can be directly used for production fermentation class staple food products, in later period heating process, ice without thawing
Along with the hardening of starch and protein structure during brilliant rapid sublimation, draw it is possible to prevente effectively from when gases are heated, they expand in dough
The volume change risen.
6, this without product made from seitan potato quick freezing ferment dough compared to other without seitan product, matter bigger than volume
Ground is soft, chewiness is good, internal porosity compact structure and uniformly, golden yellow color, nutritive value it is high.
Detailed description of the invention
Front and sectional view of the Fig. 1 for no seitan potato steamed bun；
Front and sectional view of the Fig. 2 for no seitan potato bread.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Experimental method described in following embodiments is unless otherwise specified the conventional syntax；The reagent and material, such as
Without specified otherwise, commercially obtain.
Embodiment 1
Present embodiments provide a kind of formula for preparing no seitan potato quick freezing ferment dough, raw material powder and water add
Dosage is as follows:
Embodiment 2
Present embodiments provide a kind of formula for preparing no seitan potato quick freezing ferment dough, raw material powder and water add
Dosage is as follows:
Embodiment 3
Present embodiments provide a kind of no seitan potato quick freezing ferment dough and preparation method thereof, the specific steps are as follows:
1) each ingredient is weighed according to the proportion of embodiment 1, takes hydroxypropyl methyl cellulose, the carboxymethyl cellulose of formula ratio
With xanthan gum be dissolved in temperature be 50 DEG C, quality be mixed powder quality 30% water in foodstuff glue gel solution is made；
2) taking active dry yeast to be dissolved in temperature is in 30-38 DEG C of warm water, and quality is that ferment is made in 20% water of mixed powder quality
Mother solution is placed in 30-38 DEG C of constant incubator and activates 5-20min；
3) take the potato full-powder of formula ratio, potato starch, corn flour, millet flour, egg-white powder, dietary fiber, sugar and
Salt is uniformly mixed, and the water of said mixture quality 40% is added, and the dietary gel solution of step 2) is added, and agitated machine is slow
Dough/pasta is made in speed stirring 5-10min；
4) yeast soln of step 2) activation and the water of remainder 10% are added into the dough/pasta of step 3), is stirred with middling speed
Mix 3-5min；
5) fermented dough of step 4) is split, every piece of 100g, rubbing forms the shape of product needed, is placed on temperature
37 DEG C, be left to ferment 40min in the proofing box of relative temperature 80%；
6) 15min is rapidly frozen in -70 DEG C of instant freezer to the dough of step 5) fermenting-ripening to be hardened completely to dough
It is put in -18 DEG C of refrigerator preservation afterwards to get no seitan potato quick freezing ferment dough.
Using the gained of embodiment 3 without seitan potato quick freezing ferment dough the decatize 30min at 100 DEG C, it is cooling after to obtain the final product
Without seitan potato steamed bun.
The preparation-obtained no seitan potato steamed bun of the present embodiment is as shown in Fig. 1.
Embodiment 4
Present embodiments provide a kind of no seitan potato quick freezing ferment dough and preparation method thereof, the specific steps are as follows:
1) each ingredient is weighed according to the proportion of embodiment 2, takes hydroxypropyl methyl cellulose, the carboxymethyl cellulose of formula ratio
With xanthan gum be dissolved in temperature be 60 DEG C, quality be mixed powder quality 40% water in foodstuff glue gel solution is made；
2) and active dry yeast is taken to be dissolved in temperature in 30-38 DEG C of warm water, quality is to be made in 15% water of mixed powder quality
Yeast soln is placed in 30-38 DEG C of constant incubator and activates 5-20min；
3) take the potato full-powder of formula ratio, potato starch, corn flour, millet flour, egg-white powder, dietary fiber, sugar and
Salt is uniformly mixed, and the water of said mixture quality 35% is added, and the dietary gel solution of step 2) is added, and agitated machine is slow
Dough/pasta is made in speed stirring 5-10min；
4) yeast soln of step 2) activation and the water of remainder 10% are added into the dough/pasta of step 3), is stirred with middling speed
Mix 3-5min；
5) fermented dough of step 4) is split, every piece of 200g, rubbing forms the shape of product needed, is placed on temperature
37 DEG C, be left to ferment 40min in the proofing box of relative temperature 80%；
6) 25min is rapidly frozen in -70 DEG C of instant freezer to the dough of step 5) fermenting-ripening to be hardened completely to dough
It is put in -18 DEG C of refrigerator preservation afterwards to get no seitan potato quick freezing ferment dough；
Temperature regulating is baked without seitan potato quick freezing ferment dough after 20min again in 140 DEG C using the gained of embodiment 4 extremely
210 DEG C bake 10min, up to no seitan potato bread after cooling.
The preparation-obtained no seitan potato bread of the present embodiment is as shown in Fig. 2.
Test example 1
This test example is verified and is analyzed provided by embodiment 3,4 without seitan potato steamed bun and bread component.
The specific method is as follows:
To in embodiment 3 and 4 without seitan potato steamed bun and bread moisture, protein, fat, dietary fiber, starch,
Ash content, vitamin and mineral element etc. are analyzed, and are compared respectively with wheat steamed bun and bread, specific as follows:
1, specific method
1) determination of moisture: determination of moisture uses GB5009.3-2010.Clean aluminum weighing bottle is taken, 101-105 DEG C is placed in and does
In dry case, bottle cap is tiltedly propped up in bottle side, heats 1.0h, and taking-up covers, and is set cooling 0.5h in drier, is weighed, and repeat drying extremely
Front and back is of poor quality twice to be no more than 2mg, as constant weight.Steamed bun and Bread Samples 3-5g (being accurate to 0.0001g) are weighed, weighing is put
In bottle, sample thickness is no more than 5mm, covers, and after precision weighing, is placed in 101-105 DEG C of drying box, and bottle cap is tiltedly propped up in bottle side,
After dry 2-4h, taking-up is covered, is weighed after being put into drier cooling 0.5h.Then it places into 100-105 DEG C of drying box and does
Dry 1h or so takes out, and measures again after being put into drier cooling 0.5h.And it repeats above operation to front and back is of poor quality twice and does not surpass
Cross 2mg, as constant weight.
Moisture content (%)=100 × (m1-m2)/(m1-m3)
In formula:
m1--- the quality of weighing bottle and sample, g；
m2--- the quality after weighing bottle and samples dried, g；
m3--- the quality of weighing bottle, g.
Note: constant weight value takes the weighing value of last time in last calculate twice.
2) protein content determination: weighing 0.50g sample and be put into nitrification pipe, enriching sulfuric acid (concentration 98%) 10mL, nitre
Change 420 DEG C of temperature, time 1.5h, with protein content (the Foss company, Sweden of kjeldahl apparatus measurement steamed bun and Bread Samples
KIELTEC ANALYSISER kjeldahl apparatus), the conversion coefficient of protein is 6.25.
3) fat test: weighing 1.0g steamed bun and Bread Samples are placed in clean paper sleeve, and a small amount of absorbent cotton is added,
Add 80mL petroleum ether in extraction beaker, fatty detector extracts automatically with Foster Kato company Soxtec Avanti2050
It is fatty in sample.After extraction, extraction cup is taken out, and extraction cup is placed in 30min in 100 DEG C of drying boxes, in drier
Cooling is re-weighed, and calculates fat content.
Fat content (%)=W2/W1×100
In formula:
W1--- example weight before extracting, g；
W2--- fat weight after extraction is dry, g.
4) dietary fiber content measures: carrying out referring to 991.43 method of AOAC.Method particularly includes: weigh steamed bun and bread
40mL MES-TRIS (2- (N- morpholino) sulphur is added in 100mL beaker in 1.000 ± 0.005g of sample (being accurate to 0.1mg)
- three hydroxyl of acidic group ethane (methylol) aminomethane) buffer, pH8.2, stirring is to being uniformly dispersed；The 50 heat-resisting alphalise starch of μ L are added
Enzyme solution, magnetic stirring apparatus stir at low speed, and are cooled to 60 DEG C, 10mL distilled water flushing beaker after incubation 30min in boiling water bath
Residue on inner wall；The HCl of 5mL 0.561M is added, and is stirred continuously, adjusts pH value at 60 DEG C with the NaOH of 1M or HCl afterwards
4.0-4.7；100 μ L protein enzyme solutions are added, mix well, oscillation incubation 30min at 60 DEG C；It is pre- that 225mL is added into beaker
95% ethyl alcohol (95% ethyl alcohol and mixeding liquid volume ratio 4:1 to be measured) of heat to 60 DEG C, precipitates 1h at room temperature；By enzyme after ethanol precipitation
Solution liquid is transferred in crucible, is cleaned residue in beaker with 78% ethyl alcohol, is transferred in crucible filters together, then respectively with 78% second
Then crucible is placed in 105 DEG C of ovens and stands overnight to constant weight, records crucible by alcohol, 95% ethyl alcohol and acetone cleaning crucible 2 times
And residue weight (W2).The content of protein, ash content in residue is measured, weight is denoted as P, A respectively.
Dietary fiber content (%)=100 × (W2-W1-P-A)/W
In formula:
W --- example weight, g；
W1--- crucible and diatomite weight, g；
W2--- the weight of crucible, diatomite and residue, g；
P --- the content of protein, g in residue；
A --- the content of ash content, g in residue.
Note: the absolute difference of the measurement result independent twice obtained under the conditions of repeatability must not exceed arithmetic mean of instantaneous value
5%.
5) it starch test: is measured according to the method for AOAC 996.11.Sample (10mg) is taken to be added in teat glass (16
× 120mm), test tube is touched, to ensure that all samples all fall on test tube bottom；Addition 80% ethyl alcohol of 0.2mL increases into sample
Add its dissolubility, is mixed with turbine mixer；The Thermostable α-Amylase (100U/mL) of 3mL is added immediately, uses turbine mixer
It mixes, water-bath 30min at 50 DEG C；Total Test test tube is transferred in 100mL volumetric flask, it is clean with wash bottle cleaning down, it uses
Distilled water constant volume, mixes, and equal part solution is centrifuged 10min at 3000r；Dilute solution after shifting equal part (0.1mL) is to glass
In test tube；Glucose oxidase (Glucose oxidase plus peroxidase, the GOPOD) reagent of 3mL is added to each
In test tube (including D-Glucose control group and blank group), water-bath 20min at 50 DEG C；D-Glucose control group includes 0.1mL D-
Glucose solution and 3.0mLGOPOD reagent, blank group include 0.1mL hydration 3.0mLGOPOD reagent；Sample is measured at 510nm
The absorbance of product, D-Glucose control group and blank group.
It is calculated by following formula:
Content of starch (%)=(A1-A2)×(F/W)×FV×0.9
In formula:
A1--- the absorbance of sample；
A2--- the absorbance of blank group；
F --- the absorbance of 100/ control group；
W --- example weight, g；
FV --- the volume of final constant volume, mL.
6) measurement of ash content: taking the silica crucible of suitable size or porcelain crucible to set in Muffle furnace, burns at 550 DEG C ± 25 DEG C
0.5h is burnt, is cooled to 200 DEG C or so, is taken out, cooling 30min, precise are put into drier.Calcination is repeated to front and back twice
Weighing difference to be no more than 0.5mg is constant weight.Accurately weigh bread 3g-10g (being accurate to 0.0001g).First with small on electric hot plate
Fire heating carbonizes sample sufficiently to smokeless, is subsequently placed in Muffle furnace, in 550 DEG C of ± 25 DEG C of calcination 4h.It is cooled to 200 DEG C of left sides
The right side is taken out, and cooling 30min is put into drier, when having carbon granule such as discovery ignition residue before weighing, should be instilled into sample a little
Water-wet profit makes blocking loosening, and calcination indicates to be ashed completely evaporating water to no carbon granule again, can weigh.Repeat calcination extremely
It is constant weight that front and back weighs difference to be no more than 0.5mg twice.
X1=100 × (m1-m2)/(m3-m2)
In formula:
X1--- the content of ash content, g/100g in sample；
m1--- the quality of crucible and ash content, g；
m2--- the quality of crucible, g；
m3--- the quality of crucible and sample, g.
Note: the absolute value that independent measurement result twice is obtained under repeat condition must not exceed the 5% of arithmetic mean of instantaneous value.
7) measurement of vitamin content:
1. vitamin B1Measurement: by the sample extracting solution of 1mL, mix (the iron of 1mL 1% with the aqueous slkali of the potassium ferricyanide
Potassium cyanide solution and 24mL 3.75M sodium hydroxide), to form fluorescence thiochrome.It is shaken energetically with hand, passes through 0.45 μm
Membrane filter is filled into amber HPLC bottle, and injects immediately.
2. vitamin B2Measurement: will be after the filtering of sample extraction liquid directly using being used after the filtering of 0.45 μm of membrane filter.B1
And B2Measurement use identical mobile phase and stationary phase, and measure every kind of vitamin using individual chromatographic run.Mobile phase
For the sodium acetate (30:70, v/v) of methanol and 0.05M, separated in the C18 column of Zorbax Eclipse.Gradient elution with
The flow velocity of 1mL/min carries out, and column temperature is 40 DEG C, and injection volume is 20 μ L.Using fluorescence detector in excitation wavelength 366nm and
The launch wavelength of 435nm detects thiochrome, detects B2 in excitation wavelength 422nm and launch wavelength 522nm.
3. vitamin B3Measurement: use spectrophotometry, referring to AACC 86-50A method.
4. ascorbic measurement: weighing sample 4g in the balance, 2% oxalic acid solution of addition is a little, grinds in mortar, moves
Enter 50mL volumetric flask, is settled to graduation mark with 2% oxalic acid, shakes up rear stand for standby use.Accurate pipette samples extracting solution (supernatant or
Filtrate) two parts, every part of 10.0mL is respectively placed in conical flask, is titrated to solution in pink, record used 2,6-D with 2,6-D
Liquor capacity.It is accurate to draw 2% oxalic acid 10mL.Solution is titrated in pink with 2,6-D, records volume used.
Vc content=(mg/100g sample)=(VA-VB)×S/W×100
In formula:
VA--- the volume of 2,6-D used in titration sample extracting solution, unit.
VB--- the volume of 2,6-D used in titration blank control, unit.
S --- 1mL 2,6-D is equivalent to the mg number of ascorbic acid.
The weight of W --- sample to be tested.
8) measurement of amino acid composition: the measurement of tryptophan uses alkali hydrolysis method: weighing 70-80mg sample and is centrifuged in 5mL
1.5mL 4M Naoh solution is added in Guan Zhong, centrifuge tube is placed in hydrolysis pipe, 1 minute discharge inner air tube of nitrogen charging screws spiral shell
Spiral cover takes out after hydrolyzing completely, is cooled to room temperature in 110 DEG C of hydrolysis 20h.Filtering constant volume after pH is mixed is adjusted (to filter to 50mL
When need to clean 3 hydrolysis pipe).0.45 μm of film is crossed after mixing, it is to be measured.
The measurement of remaining amino acid uses acid-hydrolysis method: weighing sample to be tested 200mg and is put into hydrolysis pipe, 10mL is added
6mol/L hydrochloric acid seals after nitrogen flushing 1min, and hydrolysis pipe is placed in thermostatic drying chamber at 110 DEG C and is hydrolyzed for 24 hours.It is taken after hydrolysis completely
Out, it is cooled to room temperature.Open pipe filters hydrolyzate, is settled to 50mL with pure water.Sample liquid after taking 1mL constant volume, 60 after filtering
It DEG C is dried with nitrogen and (to allow when necessary plus a little pure water repeats to be dried with nitrogen 1-2 time), the redissolution of 5mL 0.02mol hydrochloric acid is added,
0.2 μm of film will be crossed after gained liquid blending, for use.Measurement uses full-automatic amino-acid analyzer.
For Comparative nutrition value, calculate amino acid score (Amino acid score, AAS): the ammonia in 1g testing protein
Base acid accounts for the ratio of this kind of necessary amino acid milligram number in 1g standard protein.The scoring of amino acid is greater than 100, then shows to be tested
The content of the amino acid complies with standard in albumen, and the value of protein is also higher；Conversely, if amino acid score less than 100,
Show lower than standard.AS can be calculated as follows:
Ax: certain essential amino acids content in testing protein
Certain amino acid content of As:FAO/WHO mode standard
2, experimental result
The analysis of 2.1 bases: it is shown in Table 1
Table 1 is without seitan potato steamed bun and basic bread ingredients analysis (g/100g)
From table 1 it follows that being apparently higher than without protein in seitan potato steamed bun and bread and dietary fiber content
Wheat steamed bun and bread.Protein can provide needed by human body energy；Dietary fiber is conducive to prevent and treat diabetes, coronary heart disease, controls
Obesity, preventing hypertension are treated, anti-gastric and intestinal cancer removes external source harmful substance, and it is anti-oxidant, remove free radical and other effects.
2.2 vitamin content: being shown in Table 2
Table 2 is without seitan potato steamed bun and bread vitamin content (mg/100g)
From table 2 it can be seen that without vitamin B in seitan potato steamed bun and bread1、B2、B3, C be above wheat steamed bun and
Bread can satisfy the demand of body vitamin.
2.3 amino acid contents: 3 are shown in Table
Table 3 is without seitan potato steamed bun and bread amino acid content (mg/g)
From table 3 it can be seen that the amino acid score without seitan potato steamed bun and bread is above wheat steamed bun and bread,
Illustrate no seitan potato steamed bun and bread nutritive value with higher.
Test example 2
This test example is provided and is analyzed provided by embodiment 3,4 without seitan potato steamed bun and bread organoleptic quality.
The specific method is as follows:
To in embodiment 3 and 4 without seitan potato steamed bun and bread color and texture analyze, and respectively with wheat
Steamed bun and bread compare, specific as follows:
1, specific method:
1) measurement of color: sample is inserted in powder testing cassete, is allowed to be filled up completely and (cannot have bubble).Use color
Colour difference meter measures L*, a*, b* (CIE L*a*b*.color scale).Instrument standard white plate external calibration, L* indicate the heart
Lightness, black 0 are managed, white is 100.The color of coordinate origin is colourless (a*=0, b*=0).In trunnion axis, positive a* is indicated
Color is red, and negative a* indicates that color is green.In the longitudinal axis, positive b* indicates that color is yellow, and negative b* indicates that color is blue.
2) texture is analyzed: the probe used is P50 type；The operation mode of the TPA test of steamed bun are as follows: piezometry；Operation
Type: TPA；Rate before testing: 1.0mm/s；Test rate: 1.0mm/s；Rate after test: 1.0mm/s；Compression ratio: 50%；
Time interval between two second compressions: 2s；Trigger type setting are as follows: Auto；Starting point induction force: 5g；Data acquisition rate:
200pps.6 parameter values: hardness, elasticity, caking property, adhesiveness, chewiness, recovery can be obtained from TPA trial curve.
2, experimental result
2.1 color results: 4 are shown in Table
Table 4 is without seitan potato steamed bun and bread color
As shown in table 4, L value indicates brightness, and L=0 is black, and L=100 is white；A value is represented from redness to green degree,
Positive value is bigger, and red degree is bigger, and negative value is bigger, and green intensity is bigger；B value is represented from blue degree to yellowing, and positive value is bigger, yellow
Color degree is bigger, and negative value is bigger, and blue degree is bigger.Compared to wheat steamed bun and bread, no seitan potato steamed bun and bread
Color is slightly dark, but redness and yellowing are higher, illustrates that sufficient Maillard reaction has occurred in dough, more tempting gold is presented in color
Yellow.
2.2 textures analyze result: being shown in Table 5
Table 5 is analyzed without the texture of seitan potato steamed bun and bread
As can be seen from Table 5, the hardness and chewiness numerical value of no seitan potato steamed bun and bread are respectively less than wheat steamed bun
And bread, illustrate that no seitan potato steamed bun and bread are more soft relative to wheat steamed bun and bread；Without seitan potato steamed bun
The elasticity and recovery numerical value of head and bread are all larger than wheat steamed bun and bread, illustrate that no seitan potato steamed bun is compared with bread
It is more flexible in wheat steamed bun and bread.
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (10)
1. a kind of no seitan potato quick freezing ferment dough, which is characterized in that its raw material powder does not contain Wheat components, and includes:
Potato full-powder, corn flour, dietary fiber, foodstuff glue；Wherein, the mass ratio of the potato full-powder and corn flour is (3-5):
(1-2.5)；The dietary fiber is the 3-7wt% of the potato full-powder；The foodstuff glue is the 1- of the potato full-powder
4wt%, and the mass ratio of the dietary fiber and the foodstuff glue is (2-10): (1-5).
2. no seitan potato quick freezing ferment dough according to claim 1, which is characterized in that in the raw material powder, institute
It states dietary fiber and is selected from one or more of soybean dietary fiber, Rhizoma Dioscoreae esculentae dietary fiber and potato dietary fiber, preferably
The mixture of soybean dietary fiber and Rhizoma Dioscoreae esculentae dietary fiber.
3. no seitan potato quick freezing ferment dough according to claim 1 or 2, which is characterized in that the foodstuff glue is extremely
It less include hydroxypropyl methyl cellulose；
Preferably, the foodstuff glue further includes one of carboxymethyl cellulose, xanthan gum, Arabic gum and carragheen or several
Kind；
It is highly preferred that the foodstuff glue is that hydroxypropyl methyl cellulose, carboxymethyl cellulose and xanthan gum are according to weight ratio
(0.4-1.0): (0.2-0.4): the combination of (0.1-0.3).
4. no seitan potato quick freezing ferment dough according to claim 1-3, which is characterized in that the raw material
In powder, egg-white powder is still further comprised；The dosage of the egg-white powder is the 5-10wt% of the potato full-powder.
5. no seitan potato quick freezing ferment dough according to claim 1-4, which is characterized in that the raw material
It further include sugar in powder, the dosage of the sugar is the 1-5wt% of the potato full-powder；The sugar is selected from trehalose, sucrose, wheat
One or more of bud sugar, lactose, beta glucan and sugar alcohol；
The preferably combination of trehalose and sucrose.
6. no seitan potato quick freezing ferment dough according to claim 1-5, which is characterized in that the raw material
It further include potato starch in powder, the potato starch is the 35-70wt% of the potato full-powder；
It and/or further include millet flour in the raw material powder；The millet flour is the 10-20wt% of the potato full-powder；
It and/or further include salt in the raw material powder；The dosage of the salt accounts for the no seitan potato quick freezing ferment face
The 0.1-1.5% of group's gross weight；
And/or further include active dry yeast in the raw material powder, the dosage of the active dry yeast accounts for the no seitan Ma Ling
The 1-4% of potato quick freezing ferment dough gross weight.
7. no seitan potato quick freezing ferment dough according to claim 1-6, which is characterized in that including described
Raw material powder and water；The raw material powder includes: potato full-powder 30-50%, potato starch 20-40%, corn according to mass ratio
Powder 10-25%, millet flour 5-20%, egg-white powder 3-18%, dietary fiber 2-10%, foodstuff glue 1-5%, sugar 1-5%, salt 0-
1.5%, active dry yeast 1-4%；
Preferably, the raw material powder of the dough includes: potato full-powder 30-40%, potato starch 20- according to mass ratio
35%, corn flour 13-25%, millet flour 5-15%, egg-white powder 5-15%, dietary fiber 2-8%, foodstuff glue 2-4%, sugar 2-
5%, salt 0-1.0%, active dry yeast 2-3%；The gross weight of the raw material powder and the weight ratio of water are 100:(80-140)；
It is highly preferred that the raw material powder of the dough includes: potato full-powder 30-35%, potato starch 20- according to mass ratio
30%, corn flour 15-23%, millet flour 5-10%, egg-white powder 5-13%, dietary fiber 3-5%, foodstuff glue 2-3%, sugar 3-
4%, salt 0.5-1.0%, active dry yeast 2-3%；The gross weight of the raw material powder and the weight ratio of water are 100:(125-
140)。
8. a kind of method for preparing the described in any item no seitan potato quick freezing ferment doughs of claim 1-7, feature exist
In obtained using the means of fast freezing；The fast freezing is to be rapidly frozen the dough of fermenting-ripening at -60 DEG C~-70 DEG C
15-30min。
9. according to the method described in claim 8, characterized by comprising the following steps:
1) foodstuff glue is dissolved in the water for being equivalent to the 20-40wt% of the raw material powder gross mass and is prepared as food gelling
Sol solution；
2) active dry yeast is dissolved in in the water for being equivalent to the 15-20wt% of the raw material powder gross mass to be prepared as yeast molten
Liquid, and activate；
3) other raw materials in the raw material powder are added to the water, described for being equivalent to the 50-70wt% of the raw material powder gross mass
Foodstuff glue gel solution, is made dough/pasta；
4) yeast soln and remaining water through overactivation is added in Xiang Suoshu dough/pasta, and the dough to ferment is made；
5) dough to ferment is obtained to the dough of fermenting-ripening after everfermentation, then carry out it is described fast freezing to get
Without seitan potato quick freezing ferment dough.
10. according to the method described in claim 9, it is characterized in that, in step 5), by the dough to ferment in temperature 35-37
DEG C, relative humidity provocation 30-40min under the conditions of 75-85%；
And/or
Active dry yeast described in step 2) need to be dissolved in 30-38 DEG C of warm water；
The temperature of the activation is 30-38 DEG C, time 5-20min.
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