CN111296523A - Highland barley β -glucan extract, frozen sweet dough, preparation method of frozen sweet dough and sweet dough bread - Google Patents
Highland barley β -glucan extract, frozen sweet dough, preparation method of frozen sweet dough and sweet dough bread Download PDFInfo
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- CN111296523A CN111296523A CN202010097528.0A CN202010097528A CN111296523A CN 111296523 A CN111296523 A CN 111296523A CN 202010097528 A CN202010097528 A CN 202010097528A CN 111296523 A CN111296523 A CN 111296523A
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- highland barley
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 97
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 title claims abstract description 62
- 229920002498 Beta-glucan Polymers 0.000 title claims abstract description 62
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- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 claims description 12
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- SESFRYSPDFLNCH-UHFFFAOYSA-N benzyl benzoate Chemical compound C=1C=CC=CC=1C(=O)OCC1=CC=CC=C1 SESFRYSPDFLNCH-UHFFFAOYSA-N 0.000 description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
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- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 241000699666 Mus <mouse, genus> Species 0.000 description 4
- HIMXGTXNXJYFGB-UHFFFAOYSA-N alloxan Chemical compound O=C1NC(=O)C(=O)C(=O)N1 HIMXGTXNXJYFGB-UHFFFAOYSA-N 0.000 description 4
- WIIZWVCIJKGZOK-RKDXNWHRSA-N chloramphenicol Chemical compound ClC(Cl)C(=O)N[C@H](CO)[C@H](O)C1=CC=C([N+]([O-])=O)C=C1 WIIZWVCIJKGZOK-RKDXNWHRSA-N 0.000 description 4
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- 235000021312 gluten Nutrition 0.000 description 3
- 201000001421 hyperglycemia Diseases 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 235000018370 Saccharomyces delbrueckii Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000288561 Torulaspora delbrueckii Species 0.000 description 2
- 235000014681 Torulaspora delbrueckii Nutrition 0.000 description 2
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- 238000003801 milling Methods 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 239000013641 positive control Substances 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
Abstract
The invention discloses highland barley β -glucan extract, frozen sweet dough and a preparation method thereof and sweet dough bread, wherein the frozen sweet dough comprises raw materials of frozen dough mixed powder, water, highland barley β -glucan extract, fresh yeast, lactic acid, whole milk powder, butter, egg liquid, salt, a frozen dough modifier, sugar, honey and citric acid.
Description
Technical Field
The invention belongs to the field of baked food processing, and particularly relates to highland barley β -glucan extract, frozen sweet dough, a preparation method of the frozen sweet dough and a sweet dough bread.
Background
Highland barley is produced in Tibet mostly, has the characteristics of high fiber, high protein, low fat, low sugar and the like, is a special variety rich in β -glucan, has the content of 8.62 percent and is far higher than the content of β -glucan in barley, wheat and oat, β -glucan is formed by polymerizing a series of glucose molecules, has various unique health-care functions, can enhance the activity of phagocytes, quickly kill invading pathogenic microorganisms such as viruses, bacteria and fungi and the like, helps people to keep away from diseases, and has no toxic or side effect.
However, the baked food mainly adopts wheat flour as a raw material to ensure the unique good product quality and the wide crowd sensory acceptance, and the complete adoption of the highland barley flour or the mixing of the highland barley flour and the wheat flour in a large proportion can cause a plurality of adverse effects on dough and the baked frozen sweet bread, such as relatively weak viscoelasticity of the formed dough, and the influence on the quality of the bread is mainly shown that the dough does not have the characteristics of loose and porous interior, lower specific volume, higher hardness, relatively low elasticity and unacceptable sensory quality, but when the highland barley flour occupies a small proportion in the mixed flour, the health care effects of the highland barley flour and components with nutritional values are relatively difficult to play in high quality, or the normal highland barley is difficult to make into the bread, and the β -glucan contained in the highland barley cannot be obtained even if the bread is prepared by extruding and puffing the highland barley.
Disclosure of Invention
The invention aims to solve the problems, and provides a novel preparation method of highland barley β -glucan extract and a frozen sweet bread containing highland barley β -glucan for solving the problem that the health-care function of highland barley β -glucan cannot be exerted in bread and meeting the requirements of people of different ages and functional baked foods which are safe, delicious and healthy.
In order to achieve the above object, the first aspect of the present invention provides a method for preparing highland barley β -glucan extract, which comprises:
s1-1, respectively streaking saccharomyces cerevisiae and torulopsis delbrueckii on a Mengladesh red culture medium, culturing and activating;
s1-2, respectively selecting the activated saccharomyces cerevisiae strain and the activated torulospora delbrueckii strain, and inoculating the strains to a yeast extract peptone glucose liquid culture medium to prepare a saccharomyces cerevisiae seed liquid and a torulospora delbrueckii seed liquid;
s1-3, respectively inoculating the two seed solutions to a sterile yeast extract peptone glucose liquid culture medium for culture;
s1-4, respectively centrifuging and washing the cultured culture solution, then precipitating and mixing to obtain fresh yeast;
s1-5, sieving the highland barley bran which is subjected to impurity removal, cleaning and crushing by a 100-mesh sieve;
s1-6, adding the sieved highland barley bran into water and gelatinizing to obtain highland barley paste;
s1-7, collecting the highland barley paste obtained in the step S1-6, adding the fresh yeast obtained in the step S1-4, and uniformly mixing to obtain a fermentation product;
s1-8, centrifuging the fermentation product obtained in the step S1-7;
s1-9, collecting the supernatant obtained by centrifugation in S1-8, adding ethanol, and extracting at 0-4 ℃;
s1-10, collecting and precipitating the extract of S1-9, and carrying out vacuum freeze drying;
s1-11, adding water into the product obtained in the step S1-10, and performing rotary evaporation to obtain an extracted product;
s1-12, collecting the extraction product of S1-11, and performing vacuum freeze drying again to obtain the highland barley β -glucan extract.
Preferably, in step S1-3, the culturing time is 20-28 h.
Preferably, in step S1-4, the mixture ratio of the two precipitates is 1: 0.8-1.2.
Preferably, in step S1-6, the gelatinization temperature is 55-65 deg.C, and the gelatinization time is 10-20 min.
Preferably, in step S1-8, the rotation speed of centrifugation is 4000-.
Preferably, in the step S1-10 and the step S1-12, the temperature of vacuum freezing is-75 to-85 ℃, and the vacuum degree is 0.95 Pa.
According to a specific embodiment of the invention, the preparation method of the highland barley β -glucan extract comprises the following steps:
s1-1, respectively streaking the preserved Saccharomyces cerevisiae and Torulaspora delbrueckii on a Bengal culture medium, culturing and activating;
s1-2, respectively selecting the activated saccharomyces cerevisiae strain and the activated torulospora delbrueckii strain, and inoculating the activated saccharomyces cerevisiae strain and the activated torulospora delbrueckii strain to 10mL of yeast extract peptone glucose liquid culture medium to obtain a saccharomyces cerevisiae seed liquid and a torulospora delbrueckii seed liquid;
s1-3, respectively sucking one fourth of the two seed solutions, respectively inoculating the two seed solutions to 100mL sterile yeast extract peptone glucose liquid culture medium, and culturing at 22-28 ℃ for 20-28 h;
s1-4, respectively centrifuging the cultured culture solution, washing with normal saline, precipitating, and mixing to obtain fresh yeast for later use, wherein the mixing ratio of the precipitates of the two is 1: 0.8-1.2;
s1-5, sieving the highland barley bran which is subjected to impurity removal, cleaning and crushing by a 100-mesh sieve;
s2-6, adding the sieved highland barley bran into water and gelatinizing to obtain highland barley paste, wherein the gelatinizing temperature is 55-65 ℃, and the gelatinizing time is 10-20 min;
s1-7, collecting the highland barley paste obtained in the step S1-6, adding the fresh yeast obtained in the step S1-4, uniformly mixing, and putting the mixture into a shaking table for oscillation to obtain a fermentation product;
s1-8, placing the fermentation product obtained in the step S1-7 into a centrifuge for centrifugation, wherein the centrifugation rotation speed is 4000-;
s1-9, collecting the supernatant obtained by centrifugation in S1-8, adding 75% ethanol, and placing in a refrigerator for 4h for extraction;
s1-10, collecting the extract of S1-9, precipitating, and carrying out vacuum freeze drying at the temperature of-75 to-85 ℃ and the vacuum degree of 0.95 Pa;
s1-11, adding water into the product obtained in the step S1-10, and putting the product into a rotary evaporator for rotary evaporation to obtain an extracted product;
s2-12, collecting the extracted product of S1-11, and carrying out vacuum freeze drying again at the temperature of-75 to-85 ℃ and the vacuum degree of 0.95Pa to obtain the highland barley β -glucan extract.
According to the invention, the Bengal culture medium and the sterile yeast extract peptone glucose liquid culture medium can be selected from Bengal culture medium and sterile yeast extract peptone glucose liquid culture medium conventionally adopted by a person skilled in the art.
According to one embodiment of the invention, the culture medium of Bengal red is: 10g of glucose, 5g of peptone, 1g of monopotassium phosphate, 0.5g of magnesium sulfate, 20g of agar, 100mL of Bengal red solution, 1000mL of distilled water and 0.1g of chloramphenicol, wherein after the components are dissolved by adding distilled water, the Bengal red solution is added, a small amount of ethanol is used for dissolving the chloramphenicol, the mixture is added into a culture medium and sterilized at 121 ℃ for 20min, the culture temperature is 28 ℃, and the culture time is 48 h.
According to an embodiment of the present invention, the yeast extract peptone glucose liquid medium is: peptone 2%, glucose 2%, yeast extract 1%, distilled water 1000mL, 121 deg.C high pressure sterilization for 20 min.
The second aspect of the invention provides highland barley β -glucan extract prepared by the preparation method.
The third aspect of the invention provides a frozen sweet dough containing highland barley β -glucan, which comprises the following raw materials:
30-60 parts of frozen dough mixed powder, 15-25 parts of water, 4-12 parts of highland barley β -glucan extract, 2-5 parts of fresh yeast, 2-5 parts of lactic acid, 1-4 parts of whole milk powder, 1-4 parts of butter, 4-10 parts of whole egg liquid, 0.2-0.8 part of salt, 0.5-1.5 parts of frozen dough improver, 4-8 parts of sugar, 1-4 parts of honey and 0.5-1 part of citric acid;
the frozen dough mixed powder is prepared by the method comprising the following steps:
s2-1, mixing the wheat flour and the highland barley flour, extruding and puffing;
s2-2, adding the cereal powder and β -glucanase to obtain a frozen dough mixed powder;
the highland barley β -glucan extract is the highland barley β -glucan extract.
Preferably, the raw material composition of the frozen sweet dough comprises:
40-50 parts of frozen dough mixed powder, 18-22 parts of water, 6-8 parts of highland barley β -glucan extract, 3-3.5 parts of fresh yeast, 3-3.5 parts of lactic acid, 1.5-3 parts of whole milk powder, 2-3 parts of butter, 6-8 parts of whole egg liquid, 0.4-0.6 part of salt, 0.9-1.2 parts of frozen dough improver, 5-7 parts of sugar, 2-3 parts of honey and 0.5-1 part of citric acid.
Preferably, the mass ratio of the wheat flour, the highland barley flour, the cereal flour and the β -glucanase is 70:25-35:6-8: 0.15-0.2.
The fourth aspect of the invention provides a preparation method of the frozen sweet dough containing highland barley β -glucan, which comprises the following steps:
s3-1, mixing and stirring the frozen dough mixed powder, the highland barley β -glucan extract, the whole milk powder, the salt, the frozen dough modifier and the sugar uniformly;
s3-2, adding water, whole egg liquid and honey, and stirring until the mixture is a transparent film which is not easy to break and is not sticky when being torn open;
s3-3, adding fresh yeast, lactic acid, butter and butter, and stirring to full strength;
s3-4, adding citric acid to form dough;
s3-5, cutting the dough, kneading into round pieces, and quickly freezing to obtain the frozen sweet dough.
As a preferred scheme, the center temperature of the frozen sweet dough after quick freezing is-15 to-21 ℃.
The fifth aspect of the invention provides a sweet dough bag, which is prepared by unfreezing, shaping, proofing and baking the frozen sweet dough containing highland barley β -glucan.
Preferably, the frozen sweet bread is cooled, subjected to vacuum-light irradiation treatment, packaged and stored.
Preferably, the center temperature of the thawed frozen sweet dough is between 12 ℃ and 18 ℃.
Preferably, the volume of the proofed frozen sweet bread is 1.5-2 times of the original volume.
Preferably, the temperature for fermentation is 35-40 ℃, and the humidity is 75-85%.
Preferably, the baking time is 8-12 min.
Preferably, the upper fire temperature is 205-225 ℃ and the lower fire temperature is 170-190 ℃ in the baking process.
Compared with the prior art, the method has the advantages and beneficial effects as follows:
the invention provides a novel preparation method of highland barley β -glucan extract, which solves the problems of low extract yield and incomplete full utilization of effective components of the existing preparation method of highland barley β -glucan.A highland barley β -glucan extract is applied to frozen sweet bread, so that the problem that the health-care function of highland barley β -glucan cannot be exerted in bread is solved, the effect of highland barley β -glucan is fully exerted, unnecessary mutual exclusion is reduced, meanwhile, non-saccharomyces cerevisiae provides better flavor quality for bread, and the provided frozen sweet bread can meet the requirements of people of different ages and functional baked food which is safe, delicious and healthy.
The addition of the cereal flour reduces the phenomenon that gluten is formed unfavorably due to improper proportion of the highland barley flour, and further improves the flour quality characteristic of the mixed flour, so that the adverse effect of insufficient gluten in the mixed flour on the final quality of dough and sweet bread products thereof is delayed, and the frozen sweet bread with better and higher quality and good health care effect is obtained.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
In the embodiment of the invention, the preparation method of the highland barley β -glucan extract comprises the following steps:
s1-1, respectively streaking the preserved Saccharomyces cerevisiae and Torulaspora delbrueckii on a Bengal culture medium, culturing and activating;
s1-2, respectively selecting the activated saccharomyces cerevisiae strain and the activated torulospora delbrueckii strain, and inoculating the activated saccharomyces cerevisiae strain and the activated torulospora delbrueckii strain to 10mL of yeast extract peptone glucose liquid culture medium to obtain a saccharomyces cerevisiae seed liquid and a torulospora delbrueckii seed liquid;
s1-3, respectively sucking one fourth of the two seed solutions, respectively inoculating the two seed solutions to 100mL sterile yeast extract peptone glucose liquid culture medium, and culturing at 25 ℃ for 24 hours;
s1-4, respectively centrifuging the cultured culture solution, washing with normal saline, precipitating, and mixing to obtain fresh yeast for later use, wherein the mixing ratio of the precipitates of the two is 1: 1;
s1-5, sieving the highland barley bran which is subjected to impurity removal, cleaning and crushing by a 100-mesh sieve;
s2-6, adding the sieved highland barley bran into water and gelatinizing to obtain highland barley paste, wherein the gelatinizing temperature is 60 ℃, and the gelatinizing time is 15 min;
s1-7, collecting the highland barley paste obtained in the step S1-6, adding the fresh yeast obtained in the step S1-4, uniformly mixing, and putting the mixture into a shaking table for oscillation to obtain a fermentation product;
s1-8, placing the fermented product obtained in the step S1-7 into a centrifuge for centrifugation, wherein the centrifugation rotation speed is 4300r/min, and the centrifugation time is 12 min;
s1-9, collecting the supernatant obtained by centrifugation in S1-8, adding 75% ethanol, and placing in a refrigerator for 4h for extraction;
s1-10, collecting the extract of S1-9, precipitating, and vacuum freeze-drying at-80 deg.C under vacuum degree of 0.95 Pa;
s1-11, adding water into the product obtained in the step S1-10, and putting the product into a rotary evaporator for rotary evaporation to obtain an extracted product;
s2-12, collecting the extract product of S1-11, and vacuum freeze-drying at-80 deg.C under vacuum degree of 0.95Pa to obtain the extract of highland barley β -dextran.
The culture medium of the Bengal red comprises: 10g of glucose, 5g of peptone, 1g of monopotassium phosphate, 0.5g of magnesium sulfate, 20g of agar, 100mL of Bengal red solution, 1000mL of distilled water and 0.1g of chloramphenicol, wherein after the components are dissolved by adding distilled water, the Bengal red solution is added, a small amount of ethanol is used for dissolving the chloramphenicol, the mixture is added into a culture medium and sterilized at 121 ℃ for 20min, the culture temperature is 28 ℃, and the culture time is 48 h.
The yeast extract peptone glucose liquid culture medium is as follows: peptone 2%, glucose 2%, yeast extract 1%, distilled water 1000mL, 121 deg.C high pressure sterilization for 20 min.
In the embodiment of the invention, the frozen dough mixed powder is prepared by the following steps:
s2-1, mixing the wheat flour and the highland barley flour, extruding and puffing;
s2-2, adding the cereal powder and β -glucanase to obtain a frozen dough mixed powder;
wherein the mass ratio of the wheat flour, the highland barley flour, the cereal powder and the β -glucanase is 70:30:7: 0.18.
In the embodiment of the invention, the preparation method of the frozen sweet dough containing highland barley β -glucan comprises the following steps:
s3-1, mixing and stirring the frozen dough mixed powder, the highland barley β -glucan extract, the whole milk powder, the salt, the frozen dough modifier and the sugar for 3min at the rotating speed of 20 r/min;
s3-2, adding water, whole egg liquid and honey, and stirring at a rotating speed of 65r/min until the mixture is transparent and not easy to break and sticky when being torn, wherein the stirring time is usually 5 min;
s3-3, adding fresh yeast, lactic acid, butter and butter, stirring at a rotation speed of 90r/min to full strength, and stirring for 5 min;
s3-4, adding citric acid to form dough, and stirring for 5 min;
s3-5, cutting and rounding the dough, quickly freezing the dough in a quick-freezing box below-30 ℃ until the central temperature of the frozen sweet dough is-18 ℃ to obtain the frozen sweet dough, and immediately transferring the frozen sweet dough into a freezing chamber at-18 ℃ for storage.
In the embodiment of the invention, the sweet bread is prepared by unfreezing, shaping, proofing and baking the frozen sweet dough containing highland barley β -glucan, wherein the central temperature of the unfrozen frozen sweet dough is 15 ℃, the volume of the proofed frozen sweet bread is 1.5-2 times of the original volume, the proofing temperature is 38 ℃, the humidity is 80%, the baking time is 9min, and the upper fire temperature is 215 ℃ and the lower fire temperature is 180 ℃ in the baking process.
In the embodiment of the invention, the special frozen dough flour is special frozen dough flour produced by Qianji food GmbH in Wuhan, the butter is margarine, the butter is south bridge butter, the frozen dough improver is a frozen dough improver produced by Qianji food GmbH in Wuhan, fresh yeast is provided by Qianji food GmbH in Wuhan, and other ingredients are also obtained by commercial purchase.
Example 1:
the embodiment provides frozen sweet bread containing highland barley β -glucan, which comprises the following raw materials:
45 parts of frozen dough mixed powder, 20 parts of water, 6 parts of highland barley β -glucan extract, 3 parts of yeast, 3 parts of lactic acid, 2 parts of whole milk powder, 2 parts of butter, 8 parts of whole egg liquid, 0.5 part of salt, 1 part of frozen dough improver, 5 parts of white sugar, 2 parts of honey and 0.5 part of citric acid.
Example 2:
the difference from the example 1 is that 7 parts by weight of highland barley β -glucan extract, 3.5 parts by weight of lactic acid and 0.6 part by weight of citric acid.
Frozen sweet bread S2 was obtained.
Example 3:
the difference from the embodiment 1 is that 8 weight parts of highland barley β -glucan extract, 3.5 weight parts of lactic acid and 0.7 weight part of citric acid.
Frozen sweet bread S3 was obtained.
Comparative example 1:
the difference from the embodiment 1 is that microwave-ultrasonic wave auxiliary treatment is adopted in the preparation process of the highland barley β -glucan extract, and the highland barley bran extract grinding is replaced by directly grinding the highland barley bran.
The frozen sweet bread D1 was obtained.
Comparative example 2:
the difference from the embodiment 2 is that microwave-ultrasonic wave auxiliary treatment is adopted in the preparation process of the highland barley β -glucan extract, and the highland barley bran extract is ground into powder by directly grinding the highland barley bran.
The frozen sweet bread D2 was obtained.
Comparative example 3:
the difference from the embodiment 3 is that microwave-ultrasonic wave auxiliary treatment is adopted in the preparation process of the highland barley β -glucan extract, and the highland barley bran extract is ground into powder by directly grinding the highland barley bran.
The frozen sweet bread D3 was obtained.
Comparative example 4:
the difference from example 1 is that β -glucanase was not contained in the frozen dough mix composition and highland barley β -glucan was not subjected to fermentation treatment.
The frozen sweet bread D4 was obtained.
Comparative example 5:
the difference from example 2 is that β -glucanase was not contained in the frozen dough mix composition and highland barley β -glucan was not subjected to fermentation treatment.
The frozen sweet bread D5 was obtained.
Comparative example 6:
the difference from example 3 is that β -glucanase was not included in the frozen dough mix composition and highland barley β -glucan was not subjected to fermentation treatment.
The frozen sweet bread D6 was obtained.
The results of sensory evaluation of the frozen sweet dough prepared in examples 1 to 3 and comparative examples 1 to 6 and evaluation of the sugar control effect in the mouse test are shown in tables 1 to 3:
TABLE 1 sensory evaluation of frozen sweet doughs prepared in examples 1 to 3 and test examples 1 to 6
TABLE 2 sensory evaluation index and evaluation standard for frozen sweet dough
Normal ICR mice were selected, fasted for 24h with normal drinking, and were intraperitoneally injected with 1% alloxan (200mg/kg) and dissolved in physiological saline to resume normal feeding. After 3 days, fasting is carried out for 8h, and the fasting blood glucose concentration of the animals is determined. The blood sugar value is more than 11.1mmol/L, which is the experimental diabetes model. The method comprises the steps of respectively taking blood from eyeballs of mice, selecting hyperglycemia animal models, grouping the hyperglycemia animal models according to the blood sugar level after 8h of fasting, randomly selecting 1 model control group, selecting the rest of the hyperglycemia animal models as test groups respectively by using the same dose of frozen sweet bread in an injection embodiment and a test example, simultaneously selecting a blank control group, continuously testing for 10 days, measuring the average fasting blood sugar value of each group of mice, and comparing the blood sugar value and the blood sugar reduction effect of each group of mice. The results are shown in Table 3.
TABLE 3 blood sugar Change in mice of each group before and after eating frozen sweet bread of each example
| Group of | Blood glucose level (mmol/L) | Percentage reduction in blood glucose (%) |
| S1 | 9.637 | 46.0867％ |
| S2 | 9.953 | 44.3189％ |
| S3 | 9.132 | 48.9119％ |
| D1 | 12.930 | 27.6643％ |
| D2 | 12.378 | 30.7524％ |
| D3 | 13.877 | 22.3664％ |
| D4 | 14.385 | 19.5245％ |
| D5 | 15.267 | 14.5902％ |
| D6 | 14.205 | 20.5315％ |
| Blank control group | 6.963 | |
| Positive control group | 17.875 |
As can be seen from Table 1, the sensory evaluation results of the frozen sweet dough prepared in the examples of the present invention are significantly superior to the comparative examples, examples 1-3 are relatively high in overall score, particularly, the results are shown in good flavor, sweetness and good internal texture, elasticity, smoothness of the dough, which shows high quality of the frozen sweet dough, and the internal porosity is uniformly distributed due to the interaction and reasonable proportioning of the modifiers, comparative examples 1-3 mainly obtain relatively low brittleness index, which may result from the fact that the extract milling is replaced with direct milling and other auxiliary treatment methods during the extraction of highland barley β -glucan, which reduces the extraction yield of β -glucan and thus fails to sufficiently exert its positive effects during the pretreatment of the raw mixed flour, and at the same time, the fermentation treatment during the extraction improves the flavor of the final product, comparative examples 4-6 show that the elasticity and smoothness indexes of the three groups of bread are significantly reduced relatively, which may result from the lack of β -glucanase as an auxiliary treatment in the raw mixed flour, which does not exert positive effects on the protein content, gluten and the like in the mixed flour, and the like, thus, the results in the reduction of the sensory evaluation results of the reduction of the negative flavor distribution of the yeast, and the negative effects of the yeast in the extraction of the fermented sweet dough, thus, and the reduction of the sensory evaluation results of the reduction of the negative flavor distribution of the negative effects of the development of the negative effects of the fermented bread.
From table 3, compared with a positive control group, the condition of injecting and eating the frozen sweet bread containing the highland barley β -glucan can inhibit the phenomenon of blood sugar increase of a diabetic mouse caused by alloxan, and compared with a test example, the blood sugar is obviously reduced, and the comparative examples 1-3 and the comparative examples 4-6 also present partial blood sugar difference, which probably influences the yield of the highland barley β -glucan due to partial replacement of the extraction process of the highland barley β -glucan in the test example, and further directly influences the sugar control effect of the final product after being respectively taken by the mouse, wherein different pretreatment methods of the highland barley show more advantageous blood sugar reduction effects in average, the blood sugar reduction rates are 46.0867%, 44.3189% and 48.9119% respectively, and the comparison of the difference between the extracts is not indirectly influenced by fermentation treatment in the comparative examples 4-6, so that the comparison of the difference of the blood sugar reduction rates is improved compared with the frozen sweet bread in the examples 1-3, and the adverse effect of the blood sugar reduction of the mouse is remarkably superior to the blood sugar reduction effect of the test examples.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (10)
1. A preparation method of highland barley β -glucan extract is characterized by comprising the following steps:
s1-1, respectively streaking saccharomyces cerevisiae and torulopsis delbrueckii on a Mengladesh red culture medium, culturing and activating;
s1-2, respectively selecting the activated saccharomyces cerevisiae strain and the activated torulospora delbrueckii strain, and inoculating the strains to a yeast extract peptone glucose liquid culture medium to prepare a saccharomyces cerevisiae seed liquid and a torulospora delbrueckii seed liquid;
s1-3, respectively inoculating the two seed solutions to a sterile yeast extract peptone glucose liquid culture medium for culture;
s1-4, respectively centrifuging and washing the cultured culture solution, then precipitating and mixing to obtain fresh yeast;
s1-5, sieving the highland barley bran which is subjected to impurity removal, cleaning and crushing by a 100-mesh sieve;
s1-6, adding the sieved highland barley bran into water and gelatinizing to obtain highland barley paste;
s1-7, collecting the highland barley paste obtained in the step S1-6, adding the fresh yeast obtained in the step S1-4, and uniformly mixing to obtain a fermentation product;
s1-8, centrifuging the fermentation product obtained in the step S1-7;
s1-9, collecting the supernatant obtained by centrifugation in S1-8, adding ethanol, and extracting at 0-4 ℃;
s1-10, collecting and precipitating the extract of S1-9, and carrying out vacuum freeze drying;
s1-11, adding water into the product obtained in the step S1-10, and performing rotary evaporation to obtain an extracted product;
s1-12, collecting the extraction product of S1-11, and performing vacuum freeze drying again to obtain the highland barley β -glucan extract.
2. The production method according to claim 1,
in the step S1-3, the culture time is 20-28 h;
in the step S1-4, the mixing ratio of the precipitates of the two is 1: 0.8-1.2;
in the step S1-6, the gelatinization temperature is 55-65 ℃, and the gelatinization time is 10-20 min;
in the step S1-8, the rotation speed of centrifugation is 4000-;
in the step S1-10 and the step S1-12, the temperature of vacuum freezing is-75 to-85 ℃, and the vacuum degree is 0.95 Pa.
3. Highland barley β -glucan extract prepared by the preparation method of claim 1 or 2.
4. A frozen sweet dough containing highland barley β -glucan is characterized in that the frozen sweet dough comprises the following raw materials:
30-60 parts of frozen dough mixed powder, 15-25 parts of water, 4-12 parts of highland barley β -glucan extract, 2-5 parts of fresh yeast, 2-5 parts of lactic acid, 1-4 parts of whole milk powder, 1-4 parts of butter, 4-10 parts of whole egg liquid, 0.2-0.8 part of salt, 0.5-1.5 parts of frozen dough improver, 4-8 parts of sugar, 1-4 parts of honey and 0.5-1 part of citric acid;
the frozen dough mixed powder is prepared by the method comprising the following steps:
s2-1, mixing the wheat flour and the highland barley flour, extruding and puffing;
s2-2, adding the cereal powder and β -glucanase to obtain a frozen dough mixed powder;
the highland barley β -glucan extract is the highland barley β -glucan extract of claim 3.
5. The frozen sweet dough comprising highland barley β -glucan according to claim 4, wherein the raw material composition of the frozen sweet dough comprises:
40-50 parts of frozen dough mixed powder, 18-22 parts of water, 6-8 parts of highland barley β -glucan extract, 3-3.5 parts of fresh yeast, 3-3.5 parts of lactic acid, 1.5-3 parts of whole milk powder, 2-3 parts of butter, 6-8 parts of whole egg liquid, 0.4-0.6 part of salt, 0.9-1.2 parts of frozen dough improver, 5-7 parts of sugar, 2-3 parts of honey and 0.5-1 part of citric acid.
6. The frozen sweet dough comprising highland barley β -glucan according to claim 4 or 5, wherein,
the mass ratio of the wheat flour, the highland barley flour, the cereal powder and the β -glucanase is 70:25-35:6-8: 0.15-0.2.
7. The method for preparing frozen sweet dough containing highland barley β -glucan according to any one of claims 4-6, wherein the preparation method comprises:
s3-1, mixing and stirring the frozen dough mixed powder, the highland barley β -glucan extract, the whole milk powder, the salt, the frozen dough modifier and the sugar uniformly;
s3-2, adding water, whole egg liquid and honey, and stirring until the mixture is a transparent film which is not easy to break and is not sticky when being torn open;
s3-3, adding fresh yeast, lactic acid, butter and butter, and stirring to full strength;
s3-4, adding citric acid to form dough;
s3-5, cutting the dough, kneading into round pieces, and quickly freezing to obtain the frozen sweet dough.
8. A sweet dough bread, characterized in that the sweet dough bread is obtained by thawing, shaping, proofing and baking the frozen sweet dough containing highland barley β -glucan of any one of claims 4-6.
9. The sweet dough bread of claim 8,
the center temperature of the thawed frozen sweet dough is 12-18 ℃;
the volume of the proofed frozen sweet bread is 1.5-2 times of the original volume;
the temperature for fermentation is 35-40 deg.C, and the humidity is 75-85%.
10. The sweet dough bread of claim 8,
the baking time is 8-12 min;
in the baking process, the upper fire temperature is 205-225 ℃, and the lower fire temperature is 170-190 ℃.
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Application publication date: 20200619 |