CN110063449A - A kind of processing method improving purple sweet potato face protein content - Google Patents
A kind of processing method improving purple sweet potato face protein content Download PDFInfo
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- CN110063449A CN110063449A CN201910355200.1A CN201910355200A CN110063449A CN 110063449 A CN110063449 A CN 110063449A CN 201910355200 A CN201910355200 A CN 201910355200A CN 110063449 A CN110063449 A CN 110063449A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Health & Medical Sciences (AREA)
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- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to field of food, disclose a kind of processing method for improving purple sweet potato face protein content.Method includes the following steps: removing after barley germination 3-4cm, into gained malt plus water smashs into juice to pieces up to brewer's wort；Purple sweet potato and glutinous rice are added to the water, 100 DEG C is heated to and is cooked, fishing is done spare；Brewer's wort and water is added into the mixture of purple sweet potato and glutinous rice after being cooked, stirs into paste post-fermentation；Product after fermentation is filtered with wire screen, obtains filtrate and filter residue；The purple sweet potato raw material of high-protein low-sugar is made after resulting filter residue is smashed, the purple sweet potato face for preparing high-protein low-sugar is then made by mixing with flour.Compared with existing purple sweet potato face, the carbohydrate in purple sweet potato face of the invention is reduced, albumen increases, viscosity enhancing, and obtains typical local food purple sweet potato maltose.Purple sweet potato-sticky rice powder protein content after extracting purple sweet potato maltose is 2 times or so of the full powder of purple sweet potato and glutinous rice powder mixture before fermentation, is 3 times of former purple sweet potato or so.
Description
Technical field
The invention belongs to field of food, in particular to a kind of processing method for improving purple sweet potato face protein content.
Background technique
Purple sweet potato is to have important value also rich in function factors such as Hua Jingsu, selenium in addition to the nutritional ingredient containing general sweet potato
Healthy food materials.Purple sweet potato processing method is varied, and wherein purple sweet potato face is important purple sweet potato processed food.In production purple sweet potato
It often uses purple sweet potato Quan Fenyu flour to mix when face, different purple sweet potato Quan Fenyu flour ratios, different temperatures, different noodles improvement is set
The conditions such as agent are processed.But the full powder of purple sweet potato contains sugared (carbohydrate) amount height and protein content is low, so working it out purple sweet potato
Face is high with sugar content and characteristic that protein content is low, and the face produced of the full powder of purple sweet potato it is more difficult it is agglomerating, lack flexibility.Such as
What is effectively reduced the sugared content in purple sweet potato face, increases percent protein, and to obtain low sugar high protein functional health food, being one has
The technical issues of extensive market prospects.
Purple sweet potato enzyme ferment product be using the converted products of carbohydrate in purple sweet potato, purple sweet potato enzyme ferment product mainly have using amylase,
Malt, carbohydrase zymohydrolysis the syrup of carbohydrate content complexity, beverage etc. is made.And existing purple sweet potato enzyme ferment production method
Liquid carbohydrate product is obtained, but protein portion reduces in these sugar products, loses value, or there are still sugar products
Middle influence sugar products quality, or separate as sugar residue.
Summary of the invention
In order to overcome the shortcomings and deficiencies of the prior art described above, the primary purpose of the present invention is that providing a kind of raising purple sweet potato
The processing method of face protein content.
Another object of the present invention is to provide the purple sweet potato face for the high protein content that the above method is prepared.
The purpose of the present invention is realized by following proposal:
A kind of processing method improving purple sweet potato face protein content, mainly comprises the steps that
(1) preparation of brewer's wort: removing after barley germination 3-4cm, and into gained malt plus water smashs into juice to pieces up to malt
Juice；
(2) gelatinization of purple sweet potato and glutinous rice: purple sweet potato and glutinous rice are added to the water, and are heated to 100 DEG C and are cooked, fishing is done spare；
(3) it ferments: the purple sweet potato after being cooked in step (2) and middle wheat prepared of addition step (1) in the mixture of glutinous rice
Bud juice and water stir into paste post-fermentation；
(4) the product separation after fermenting: the product after fermentation in step (3) is filtered with wire screen, obtains filtrate and filter residue；
(5) it prepares purple sweet potato face: the purple sweet potato raw material of high-protein low-sugar being made after filter residue obtained in step (4) is smashed, so
The purple sweet potato face for preparing high-protein low-sugar is made by mixing with flour afterwards.
Barley germination described in step (1) refers at room temperature, barley is impregnated to take out after 6h in clear water is laid in
On wet paper handkerchief, daily toward spray water on wheat to keep the wet of wheat, taking-up when malt grows 3-4cm.
Described in step (1) plus water refers to the corresponding water that 0.5~4mL is added of the malt of every 1g fresh weight, preferably every 1g
The corresponding water that 2mL is added of the malt of fresh weight.
It is 1:3-3:1 that purple sweet potato described in step (2) and the dosage of glutinous rice, which meet purple sweet potato and the fresh weight ratio of glutinous rice,；
The dosage of purple sweet potato and glutinous rice mixture, brewer's wort and water after being cooked described in step (3) meets: every 1g fresh weight
Purple sweet potato and glutinous rice mixture it is cooked after the corresponding malt preparation that 0.1-2g fresh weight is added of mixture brewer's wort, every 1g fresh weight
Purple sweet potato and glutinous rice mixture it is cooked after the corresponding water that 1-4mL is added of mixture；
Preferably, the dosage of purple sweet potato and glutinous rice mixture, brewer's wort and water after being cooked described in step (3) meets:
The brewer's wort of the corresponding malt preparation that 0.4g fresh weight is added of mixture after the purple sweet potato and glutinous rice mixture of every 1g fresh weight are cooked, often
The corresponding water that 1.4mL is added of mixture after the purple sweet potato and glutinous rice mixture of 1g fresh weight are cooked；
Fermentation described in step (3) refers in 55 DEG C of fermentation 6-10h；
The mesh number of wire screen described in step (4) is 40-200 mesh；Preferably 80 mesh.
It is smashed described in step (5) and refers to and be crushed to 60-140 mesh；
The mass ratio for mixing the purple sweet potato raw material and flour that refer to high-protein low-sugar described in step (5) with flour is 1-
10:9-0；
Filtrate obtained in step (4), which can be heated, is brewed into purple sweet potato maltose, heats the condition of tanning are as follows: be heated to
50-90 DEG C is endured until liquid can hang over and not drip on chopsticks.
A kind of purple sweet potato face of high protein content prepared by the above method.
Do not indicate that temperature refers both to carry out at room temperature in the present invention, the room temperature is 25 DEG C；
Mechanism of the invention are as follows:
The carbohydrate (carbohydrate) in purple sweet potato is removed, available physical method removes part solable matter such as washing,
But the solable matter in raw purple sweet potato is few, therefore water-soluble effect is unobvious.The present invention uses biochemical method by the carbon water in purple sweet potato
Compound is converted into soluble saccharide and filters off again, to effectively reduce the carbohydrate content in purple sweet potato.Glutinous rice contains richer
Rich protein and viscosity is stronger, and equally available biochemical method will part sugar removal.By purple sweet potato-glutinous rice mixture desaccharification processing
Purple sweet potato-glutinous rice flour protein content afterwards improves and sugar content reduces, and viscosity is stronger, is suitble to cook wheaten food.
Other than the carbohydrate in removal purple sweet potato-glutinous rice mixture, this part carbon hydrate for will being also removed
Object becomes the product for having higher-value.The scheme of brewer's wort is extracted in selection with barley germination, and effect is relatively good, but is while being obtained
Low sugar high protein purple sweet potato-glutinous rice raw material and high-quality both products of purple sweet potato maltose, need to control some enzymatic hydrolysis parameters: with growing to
The malt of 3-4cm makes brewer's wort；Fermentation condition is 55 DEG C of constant temperature, and the time is 6-10 hours.With low sugar high protein purple sweet potato-glutinous rice
Raw material makes purple sweet potato face, can be used for noodles and cake processed.
The present invention compared with the existing technology, have the following advantages and the utility model has the advantages that
The present invention has sugar content height for purple sweet potato face in existing purple sweet potato face production method and protein content is low, sticky poor
The problem of, purple sweet potato is mixed with glutinous rice, part carbohydrate is extracted from mixture using the zymohydrolysis of maltose and (wind is made
Taste food purple sweet potato maltose), and the purple sweet potato-glutinous rice flour for removing part carbohydrate be used as have that protein content is higher and sugared content compared with
Low, sticky preferable quality raw materials remove the substitution full powder of purple sweet potato, and the high-protein low-sugar purple sweet potato face of healthier nutrition is made in reprocessing.With
Existing purple sweet potato face is compared, and the carbohydrate in purple sweet potato face of the invention is reduced, albumen increases, viscosity enhancing, and obtains wind
Taste food purple sweet potato maltose.Extract purple sweet potato maltose after purple sweet potato-sticky rice powder protein content be fermentation before the full powder of purple sweet potato and
2 times or so of glutinous rice powder mixture are 3 times of former purple sweet potato or so.
In addition, the present invention is extracted part carbohydrate using the zymohydrolysis of maltose from mixture, the part carbohydrate
Tanning can be heated at purple sweet potato maltose, therefore using the present invention, can provide simultaneously two kinds in the market there has been no high quality food,
To improve the integrated application value of purple sweet potato.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Agents useful for same can routinely be bought unless otherwise specified from market in embodiment.
Embodiment 1: high protein purple sweet potato face and purple sweet potato maltose is made by mixing in purple sweet potato, glutinous rice
1, the preparation of brewer's wort
1) upper several layers of toilet papers are padded in Double-layer fruit plate, are sprinkled with water and are sufficiently soaked by toilet paper, it is then that 90-100g is big
Wheat is laid in above wet paper again after impregnating 6 hours, daily toward water several times are sprayed on wheat, to keep the wet of wheat
Profit.
2) pass through 20 hours, wheat starts budding, at this time frequently to spray water and keep the wet of wheat.
3) the 4th day, malt was grown to 4 centimeters or so, is started simultaneously at and is sprouted true leaf out, and must at this time be removed makes
With.
4) malt is cleaned in clear water with basket for washing rice in, paper and the wheat not germinateed are easy to be rinsed completely.
5) add 400mL water into the malt of 100g fresh weight, the juice that pulverizer is broken into green is spare.
2, purple sweet potato and glutinous rice are gelatinized
Purple sweet potato-glutinous rice mixture 500g fresh weight (fresh weight of purple sweet potato and glutinous rice ratio is 1:3) is taken, 1000mL water is added to be heated to
100 DEG C cooked, and fishing is done spare.
3, it ferments
The brewer's wort and 700mL clear water being blended into step 1 in blender, are put into the purple sweet potato-glutinous rice being cooked in step (2)
Mixture stirs into paste.The mixture for stirring into paste is put into pot, capping is fermented.Fermentation temperature is 55 DEG C, hair
The ferment time is 8h.
4, the product separation after fermenting
After the tunning in step (3) is cooling, filtered with the wire screen of 80 mesh, the liquid glucose filtered out is used for purple sweet potato processed
Maltose, and the solid fermentation product being obtained by filtration is used for purple sweet potato face processed.
5, purple sweet potato maltose is prepared
Fermentation material filtrate puts infusion in pot, is kept for about 90 DEG C, uses small fire when sticky instead, enduring to liquid glucose can hang on chopsticks not
Until dripping.After cooling aubergine purple sweet potato maltose.
6, purple sweet potato face is prepared
80 mesh will be crushed to after solid fermentation object drying isolated in step 4, then (i.e. by gross dry weight 10-100%
The weight of solid fermentation object accounts for the percentage of the total weight of solid fermentation object and flour) ratio solid fermentation product is added into face
Mixing progress and face in powder.It makes flour and puts basin into, point 2~3 addition clear water.Just having started flour can be in blocky or piece
Shape, the direction that press...withes one's finger sufficiently are mixed, then are rubbed repeatedly with palm by water and face being blended together, until rubbing becomes " face
The smooth dough of light, basin light, hand light " continues to rub 15-30 minutes.The dough standing mixed 30 minutes or more.
A little dry flour is spread on chopping board, dough is placed on chopping board and rubs again, then flattens dough with rolling pin.Then exist
A little sakes are spread on flour cake surface again, are rolled with rolling pin and are rolled direction that is flat, and changing volume on one side again, flour cake is slowly rolled out on one side.
Flour cake rolls into round or rectangular big musculus cutaneus thin as far as possible with rolling pin.Finally had a touch with hand, check musculus cutaneus whether thickness
Uniformly, if there is thicker part, then with rolling pin musculus cutaneus in homogeneous thickness is rolled into.It, can be in face to avoid musculus cutaneus from sticking together
One layer of sake is sprinkled between skin, then the musculus cutaneus rolled is gathered into folds.Dry sharp knife is taken, is slowly equably cut with vertical cut method folded
It is more preferable to be cut into wide face if musculus cutaneus is rolled thin for the musculus cutaneus risen.More sake is sprinkled on the noodles cut, then is gently stirred with hand
Dynamic noodles, until noodles root root separates mutual adhesion, then lift noodles and shake off extra sake.
The noodles for making handmade noodle by oneself are best with doing with eating.If it is more to be once made comparison, noodles can be put into freshness protection package, then
Freshness protection package is gently laid flat into freezing chamber and is saved.It directly cooks when cooking, is not required to thaw.If self-control handmade noodle noodles are cut
Enough to length, can disk at roll one by one, then put to clean and dry, direct sunlight less than place dry in the air 3 days or so, then receive
It is saved in sealed dry container.The noodles dried can save the longer time than frozen noodle, but taste is slightly worse.
It can also be kneaded with 100% solid fermentation product, but adhesiveness is poor, it is more difficult to make noodles.
7, the determining the protein quantity of solid fermentation product
It will be crushed after filter residue drying isolated in step 4, it is dry for 1.6g total nitrogen/100g to measure its total protein content
Weight.
Embodiment 2
Embodiment 2 and embodiment 1 are almost the same, and difference is only in that purple sweet potato and glutinous rice in " 2, purple sweet potato and glutinous rice be gelatinized "
Fresh weight ratio is 1:1；
It will be crushed after filter residue drying isolated in step 4, it is dry for 1.5g total nitrogen/100g to measure its total protein content
Weight.
Embodiment 3
Embodiment 3 and embodiment 1 are almost the same, and difference is only in that purple sweet potato and glutinous rice in " 2, purple sweet potato and glutinous rice be gelatinized "
Fresh weight ratio is 3:1；
It will be crushed after filter residue drying isolated in step 4, it is dry for 1.3g total nitrogen/100g to measure its total protein content
Weight.
Embodiment 4
Embodiment 4 and embodiment 1 are almost the same, and difference is only in that in " 3, fermentation " that fermentation time is 6h；
It will be crushed after filter residue drying isolated in step 4, it is dry for 1.5g total nitrogen/100g to measure its total protein content
Weight.
Embodiment 5
Embodiment 5 and embodiment 1 are almost the same, and difference is only in that in " 3, fermentation " that fermentation time is 10h；
It will be crushed after filter residue drying isolated in step 4, it is dry for 1.6g total nitrogen/100g to measure its total protein content
Weight.
Comparative example 1
It takes purple sweet potato 500g fresh weight as purple sweet potato contrast groups, adds 1000mL water to be heated to 100 DEG C and be cooked, fishing is dry, then dries
It is crushed to 80 mesh and obtains purple sweet potato original powder.The total protein content of gained purple sweet potato original powder is 0.55g total nitrogen/100g dry weight.
Comparative example 2
It takes glutinous rice 500g fresh weight as glutinous rice contrast groups, adds 1000mL water to be heated to 100 DEG C and be cooked, fishing is dry, then dries
It is crushed to 80 mesh and obtains glutinous rice original powder.The total protein content of gained glutinous rice original powder is 1g total nitrogen/100g dry weight.
Comparative example 3
Purple sweet potato-glutinous rice mixture 500g fresh weight (fresh weight of purple sweet potato and glutinous rice ratio is 1:3) is taken, 1000mL water is added to be heated to
100 DEG C cooked, and fishing is dry, and then dries pulverizing to 80 mesh obtains purple sweet potato-glutinous rice original powder.Gained purple sweet potato-glutinous rice original powder total protein contains
Amount is 0.8g total nitrogen/100g dry weight.
By embodiment 1-6 compared with comparative example 1-3, the total protein content of the resulting purple sweet potato powder of the present invention is 1.3-
1.6g total nitrogen/100g dry weight is 2 times or so of purple sweet potato-glutinous rice original powder (total protein content 0.8g total nitrogen/100g dry weight), is purple
3 times or so of potato original powder (total protein content of purple sweet potato original powder is 0.55g total nitrogen/100g dry weight).Illustrate that method of the invention can
To improve purple sweet potato face protein content.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of processing method for improving purple sweet potato face protein content, it is characterised in that the following steps are included:
(1) preparation of brewer's wort: removing after barley germination 3-4cm, and into gained malt plus water smashs into juice to pieces up to brewer's wort；
(2) gelatinization of purple sweet potato and glutinous rice: purple sweet potato and glutinous rice are added to the water, and are heated to 100 DEG C and are cooked, fishing is done spare；
(3) it ferments: the purple sweet potato after being cooked in step (2) and middle brewer's wort prepared of addition step (1) in the mixture of glutinous rice
And water, stir into paste post-fermentation；
(4) the product separation after fermenting: the product after fermentation in step (3) is filtered with wire screen, obtains filtrate and filter residue；
(5) prepare purple sweet potato face: the purple sweet potato raw material of high-protein low-sugar is made after filter residue obtained in step (4) is smashed, then with
The purple sweet potato face for preparing high-protein low-sugar is made by mixing in flour.
2. the processing method according to claim 1 for improving purple sweet potato face protein content, it is characterised in that:
Barley germination described in step (1) refers at room temperature, barley is impregnated in clear water take out after 6h be laid in it is wet
Paper handkerchief on, daily toward spray water on wheat with keep wheat moisten, taking-up when malt grows 3-4cm.
3. the processing method according to claim 1 for improving purple sweet potato face protein content, it is characterised in that:
Described in step (1) plus water refers to the corresponding water that 0.5~4mL is added of the malt of every 1g fresh weight.
4. the processing method according to claim 1 for improving purple sweet potato face protein content, it is characterised in that:
It is 1:3-3:1 that purple sweet potato described in step (2) and the dosage of glutinous rice, which meet purple sweet potato and the fresh weight ratio of glutinous rice,.
5. the processing method according to claim 1 for improving purple sweet potato face protein content, it is characterised in that:
The dosage of purple sweet potato and glutinous rice mixture, brewer's wort and water after being cooked described in step (3) meets: the purple of every 1g fresh weight
The brewer's wort of the corresponding malt preparation that 0.1-2g fresh weight is added of mixture after potato and glutinous rice mixture are cooked, the purple of every 1g fresh weight
The corresponding water that 1-4mL is added of mixture after potato and glutinous rice mixture are cooked.
6. the processing method according to claim 1 for improving purple sweet potato face protein content, it is characterised in that:
Fermentation described in step (3) refers in 55 DEG C of fermentation 6-10h.
7. the processing method according to claim 1 for improving purple sweet potato face protein content, it is characterised in that:
The mesh number of wire screen described in step (4) is 40-200 mesh.
8. the processing method according to claim 1 for improving purple sweet potato face protein content, it is characterised in that:
It is smashed described in step (5) and refers to and be crushed to 60-140 mesh.
9. the processing method according to claim 1 for improving purple sweet potato face protein content, it is characterised in that:
The mass ratio for mixing the purple sweet potato raw material and flour that refer to high-protein low-sugar described in step (5) with flour is 1-10:9-
0。
10. a kind of purple sweet potato face that methods described in any item according to claim 1~9 are prepared.
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| CN101278709A (en) * | 2008-05-14 | 2008-10-08 | 任宪君 | Method for extracting maltose powder, protein hydrolysate powder and cellulose using bran as raw material |
| CN105349596A (en) * | 2015-11-11 | 2016-02-24 | 界首市华盛塑料机械有限公司 | Production method of sweet potato maltose |
| CN105852066A (en) * | 2016-04-25 | 2016-08-17 | 胡昌华 | High-nutrition maltose and production method thereof |
| CN106086108A (en) * | 2016-07-06 | 2016-11-09 | 孙备宽 | A kind of Fructus Hordei Germinatus rich in selenium sugar and the combine production method of egg rich in selenium white lead |
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2019
- 2019-04-29 CN CN201910355200.1A patent/CN110063449A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278709A (en) * | 2008-05-14 | 2008-10-08 | 任宪君 | Method for extracting maltose powder, protein hydrolysate powder and cellulose using bran as raw material |
| CN105349596A (en) * | 2015-11-11 | 2016-02-24 | 界首市华盛塑料机械有限公司 | Production method of sweet potato maltose |
| CN105852066A (en) * | 2016-04-25 | 2016-08-17 | 胡昌华 | High-nutrition maltose and production method thereof |
| CN106086108A (en) * | 2016-07-06 | 2016-11-09 | 孙备宽 | A kind of Fructus Hordei Germinatus rich in selenium sugar and the combine production method of egg rich in selenium white lead |
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