CN113317466A - Preparation method of pre-fermented potato steamed bun self-raising flour - Google Patents
Preparation method of pre-fermented potato steamed bun self-raising flour Download PDFInfo
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- CN113317466A CN113317466A CN202110759087.0A CN202110759087A CN113317466A CN 113317466 A CN113317466 A CN 113317466A CN 202110759087 A CN202110759087 A CN 202110759087A CN 113317466 A CN113317466 A CN 113317466A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 58
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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Classifications
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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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a preparation method of pre-fermented potato steamed bun self-raising flour, which comprises the following steps: 1) pre-fermentation: adding water and bacillus coagulans into potato whole powder, uniformly stirring, adding a composite fermentation microbial inoculum for pre-fermentation, and drying the obtained material until the moisture content is 8-10 wt% to obtain pre-fermented potato whole powder; 2) low-temperature impact grinding: taking 50-60 parts by weight of the whole pre-fermented potato powder, and carrying out low-temperature impact grinding; 3) mixing and drying: uniformly mixing 20-30 parts by weight of corn flour, 5-15 parts by weight of rice flour, 5-12 parts by weight of whey protein powder and the materials obtained in the step 2), and then sequentially drying and cooling; 4) and (3) mixing auxiliary materials: 0.8-1.2 parts of composite leavening agent, 0.004-0.01 part of composite enzyme preparation, 1-5 parts of quality improver and 0.2-0.5 part of leavening agent are uniformly stirred according to the parts by weight, and then the materials obtained in the step 3) are fully mixed to obtain the pre-fermented potato steamed bun self-raising flour. The self-raising flour prepared by the method can be used for preparing pre-fermented potato steamed bread, and the prepared steamed bread is unique in flavor, good in taste and balanced in nutrition, and is suitable for celiac disease patients to eat for a long time.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of self-raising flour for pre-fermented potato steamed bread.
Background
Celiac disease is an autoimmune disease that is intolerant for life to gliadins. After the celiac disease patient takes in the glutelin, inflammation of small intestine can be caused, so that absorption obstacle can be generated to some important nutrient substances, such as iron, folic acid, calcium and the like. In recent years, the reports of the incidence of celiac disease in China are increasing, and people are gradually attracted attention. Currently, the only effective treatment for celiac disease is strict control of gluten-containing food intake.
Gluten, also known as gluten, is composed of gliadin and glutenin, is mainly present in wheat grains and products thereof, and plays an important role in the physical and functional properties of dough. The pre-fermented food is produced without using gluten-containing grains such as wheat and barley and their hybrid progeny, and is also called "gluten-free food" if the gluten component is removed or reduced by a corresponding technique so that the gluten content does not exceed 20 mg/kg.
The potato crops, also called root crops, such as potatoes, sweet potatoes and the like are one of the main food crops in China. The protein quality of the potato is superior to that of common crops such as rice, corn and the like, and the potato is rich in lysine, so that the potato can be made into traditional staple food such as steamed bread and the like to supplement the lysine which is deficient in grains such as wheat, corn and the like. However, the potato flour is not gluten protein and is a fully cooked flour, and has the defects of poor formability, high viscosity, poor ductility, heavy astringent taste and the like, so that the steamed bread prepared by the potato flour has poor mouthfeel and poor flavor.
The self-raising flour is flour which is prepared by premixing wheat flour serving as a raw material with a leavening agent, can be directly used for making steamed bread, steamed stuffed buns, cakes and the like, can reduce the procedures of weighing, batching and the like, simplifies the making process, can ensure the quality consistency of food, is time-saving, simple and convenient, and is suitable for being made in chain stores and families. Along with the improvement of the living standard and the acceleration of the life rhythm of residents, the requirements of fresh, delicious, convenient and quick diet become more urgent in China, and the application of self-raising flour products in modern families in China will become more and more common. Therefore, the development of gluten-free self-raising flour suitable for celiac disease patients to eat for a long time becomes a hot spot of current food research.
Disclosure of Invention
One of the purposes of the invention is to provide a preparation method of the pre-fermented potato self-raising flour, which is realized by the following technical scheme:
the preparation method of the pre-fermented steamed bun self-raising flour is characterized by comprising the following steps of:
1) pre-fermentation: adding water and bacillus coagulans into potato whole powder, uniformly stirring, performing pre-fermentation, and drying the obtained material until the moisture content is 8-10 wt% to obtain pre-fermented potato whole powder;
the bacillus coagulans consumes starch in the potato powder through fermentation, so that starch particles in the potato powder can be reduced, the particle size tends to be consistent, the uniformity of curing in the steamed bun making process is facilitated, and formed gel is more uniform and compact; secondly, the steamed bread has bitter and astringent taste due to the trace solanine components contained in the potato powder, and lactic acid is generated after the fermentation of the bacillus coagulans and can be decomposed, so that the bitter and astringent taste is reduced, and the mouthfeel of the steamed bread is improved; during fermentation, enzymes and acids generated by bacillus coagulans have a modification effect on starch in the potato whole powder, and the chain scission effect of the acids in the starch amorphous region is strong, so that new straight chain molecules are generated, and the branching degree and the crystallization degree of a single amylopectin molecule are reduced; the produced enzyme can degrade amylopectin, increase amylose content and average degree of polymerization, and the increase of amylose content and average degree of polymerization is also beneficial to the enhancement of starch gel elasticity, so that the viscosity of the whole potato flour is reduced, and the quality of steamed bread is improved.
2) Low-temperature impact grinding: taking 50-60 parts by weight of the whole pre-fermented potato powder, and carrying out low-temperature impact grinding;
wherein, the low-temperature impact milling can ensure that the grain diameter of the whole flour is uniformly distributed, non-starch nutrient substances are well reserved, the damaged starch content is increased along with the reduction of the grain diameter of the whole flour, and the low-temperature impact milling is beneficial to the effects of a leavening agent and an enzyme preparation in the later-stage production process.
3) Mixing and drying: mixing 20-30 parts by weight of corn flour 5-15 parts by weight of rice flour and 5-12 parts by weight of whey protein powder with the material obtained in the step 2) for 10-15 min, and then sequentially drying and cooling;
4) and (3) mixing auxiliary materials: uniformly stirring 0.8-1.2 parts of composite fermentation microbial inoculum, 0.004-0.01 part of composite enzyme preparation, 1-5 parts of quality improver and 0.2-0.5 part of leavening agent by weight, and then fully mixing the materials obtained in the step 3) for 10-15 min to obtain the pre-fermented potato steamed bun self-raising flour.
The composite leaven is used for improving the activity and stability of yeast and lactic acid bacteria, but the leaven is slowly released in the process of mixing and kneading materials for making steamed bread after being embedded by microcapsules, so that the fermentation time is prolonged, and the fermentation effect of the steamed bread is influenced. Therefore, when the pre-fermented steamed bun self-raising flour is prepared, warm water at 30-35 ℃ is used for mixing and kneading dough, and a proper amount of white granulated sugar is added during mixing, so that the dissolution of microcapsules can be promoted, the strains are fully released and activated, and the fermentation effect is ensured.
In addition, the complex enzyme preparation has the effects of promoting the formation of a network structure of the pre-fermented steamed bun dough, increasing the specific volume of the steamed bun and improving the quality of the steamed bun.
In addition, the composite quality improver is mainly a hydrophilic colloid and an emulsifier, the hydrophilic colloid has a good water-binding effect, can enhance the cohesive force and viscoelasticity of the dough, maintain the stability of internal pores of the steamed bread, improve the internal structure and improve the formability of the dough; the emulsifier can interact with starch molecules in the dough to improve the stability and elasticity of the dough.
In addition, the swelling agent can increase the specific volume of the steamed bread and improve the internal pore structure of the steamed bread.
Further, in the step 1), the mass ratio of the whole potato flour to the water is 1: 0.5 to 0.65; the mass ratio of the potato whole powder to the bacillus coagulans is 1: 0.01 to 0.03; the pre-fermentation is carried out for 9-12 h at the temperature of 30-40 ℃.
Further, in the step 2), the grinding temperature of the low-temperature impact grinding is 15-19 ℃; and after grinding, the granularity of the pre-fermented potato whole powder is 160-200 meshes.
Further, in the step 3), the drying mode is air flow drying, the drying temperature is 50-80 ℃, and the air flow speed is 15-20 m/s; the moisture content of the dried mixed material is 8-10 wt%.
Further, in step 4), the composite leavening agent comprises: dry yeast and lactobacillus plantarum; the mass ratio of the dry yeast to the lactobacillus plantarum is 1:0.2 to 0.6; preferably, the complex leavening agent is microencapsulated using xanthan gum and chitosan.
The xanthan gum and the chitosan are dissolved in the steamed bun dough, the quality of the steamed buns is improved, and the xanthan gum and the chitosan are applied to self-raising flour products to prolong the shelf life of the self-raising flour.
Further, in step 4), the complex enzyme preparation comprises: glutamine transaminase, glucose oxidase, and alpha-amylase; the enzymatic activity of the glutamine transaminase is 30000U/g; the enzyme activity of the glucose oxidase is 30000U/g; the enzyme activity of the alpha-amylase is 50000U/g; the mass ratio of the glutamic-transaminase to the glucose oxidase to the alpha-amylase is 0.2-2: 0.4-1.2: 1.
The glutamine transaminase is covalent cross-linking enzyme, can perform a transfer reaction on acyl on a peptide chain, catalyzes the cross-linking of protein molecules, promotes the formation of a network structure of protein, improves the gas holding capacity of the pre-fermented steamed bun dough, and increases the viscoelasticity of the dough; the glucose oxidase can catalyze sulfydryl in protein to be oxidized into disulfide bonds, so that the network structure of the dough is enhanced, and the extensibility and stretchability of the dough are improved; the alpha-amylase can decompose starch in the raw materials to generate a large amount of glucose and maltose meeting the growth requirements of yeast and lactobacillus, so that the yeast can generate gas fully, the lactobacillus can be fermented to generate various flavor substances, the mouthfeel of the pre-fermented steamed bread is improved, and the specific volume of the steamed bread is increased.
Further, in step 4), the composite quality improver comprises: hydroxypropyl methylcellulose, sodium alginate, xanthan gum; the mass ratio of the hydroxypropyl methyl cellulose to the sodium alginate to the xanthan gum is 0.2-1.2: 0.1-0.5: 0.1-0.3.
Further, in step 4): the leavening agent comprises sodium bicarbonate.
The invention also aims to overcome the defects of the prior art and provide the self-raising flour for the pre-fermented potato steamed bread, which is prepared by the method, so that the self-raising flour at least has unique flavor, good mouthfeel and rich nutrition and is suitable for long-term eating by celiac disease patients.
Further, the moisture content of the self-raising flour for the pre-fermented potato steamed buns is 8-10 wt%.
The invention has the beneficial effects that:
1. the preparation method of the pre-fermented potato steamed bun self-raising flour has the advantages of simple process, easily obtained raw materials, easiness in industrialization and good market prospect.
2. The self-raising flour for the pre-fermented potato steamed bread prepared by the method can meet the current convenient and fast dietary requirements and is suitable for long-term eating by celiac patients.
Detailed Description
The technical solutions of the present invention are described in further detail below, but the scope of the present invention is not limited to the following.
Example 1
The preparation method of the pre-fermented potato steamed bun self-raising flour comprises the following steps:
1) pouring 50 parts of potato powder into a fermentation tank, adding 25 parts of sterile water and 1 part of bacillus coagulans, stirring, performing pre-fermentation treatment, and drying until the water content is 8% for later use;
2) pouring the pre-fermented whole potato powder into a low-temperature impact mill, and grinding the whole potato powder to the granularity of 160 meshes at the temperature of 15 ℃;
3) pouring the ground whole potato powder, 20 parts of corn flour, 5 parts of rice flour and 5 parts of whey protein powder into a mixing tank, mixing for 10min, conveying the mixed raw materials into an air flow drying device through a conveyor belt, and drying at the drying temperature of 50 ℃ and the air flow speed of 15m/s until the moisture content is 8%;
4) rapidly reducing the dried mixed raw materials to room temperature by using dry cold air generated by an air cooler;
5) stirring and mixing 0.8 part of microcapsule embedding composite leavening agent, 0.004 part of complex enzyme preparation, 1 part of quality improver and 0.2 part of leavening agent, and then sending the mixture and the raw materials obtained in the step 4) into a three-dimensional mixer through airflow conveying equipment to be fully mixed for 10 min;
wherein the composite leaven consists of dry yeast and lactobacillus plantarum in a mass ratio of 1:0.2, microcapsules prepared by a microcapsule embedding method by using xanthan gum and chitosan; the mass ratio of the complex enzyme preparation is 0.2: 0.4: 1 (enzyme activity is 30000U/g), glucose oxidase (enzyme activity is 30000U/g) and alpha-amylase (enzyme activity is 50000U/g); the quality modifier is hydroxypropyl methyl cellulose, sodium alginate and xanthan gum in a mass ratio of 0.2:0.1: 0.2; the leavening agent is sodium bicarbonate.
Example 2
The preparation method of the pre-fermented potato steamed bun self-raising flour comprises the following steps:
1) pouring 55 parts of potato powder into a fermentation tank, adding 27 parts of sterile water and 1.2 parts of bacillus coagulans, stirring, performing pre-fermentation treatment, and drying until the water content is 9% for later use;
2) pouring the pre-fermented whole potato powder into a low-temperature impact mill, and grinding the whole potato powder to the granularity of 180 meshes at the temperature of 17 ℃;
3) pouring the ground whole potato powder, 25 parts of corn flour, 10 parts of rice flour and 10 parts of whey protein powder into a mixing tank, mixing for 12min, conveying the mixed raw materials into an air flow drying device through a conveyor belt, and drying at the drying temperature of 65 ℃ and the air flow speed of 18m/s until the moisture content is 9%;
4) rapidly reducing the dried mixed raw materials to room temperature by using dry cold air generated by an air cooler;
5) stirring and mixing 1 part of microcapsule embedding composite leavening agent, 0.006 part of complex enzyme preparation, 3 parts of quality improver and 0.35 part of leavening agent, and then sending the mixture and the raw materials obtained in the step 4) into a three-dimensional mixer through airflow conveying equipment to be fully mixed for 12 min;
wherein the composite leaven consists of dry yeast and lactobacillus plantarum in a mass ratio of 1: 0.4, microcapsules prepared by a microcapsule embedding method by using xanthan gum and chitosan; the mass ratio of the complex enzyme preparation is 1: 0.8: 1 (enzyme activity is 30000U/g), glucose oxidase (enzyme activity is 30000U/g) and alpha-amylase (enzyme activity is 50000U/g); the quality modifier is hydroxypropyl methyl cellulose, sodium alginate and xanthan gum in a mass ratio of 0.8:0.3: 0.1; the leavening agent is sodium bicarbonate.
Example 3
The preparation method of the pre-fermented potato steamed bun self-raising flour comprises the following steps:
1) pouring 60 parts of potato powder into a fermentation tank, adding 30 parts of sterile water and 1.5 parts of bacillus coagulans, stirring, performing pre-fermentation treatment, and drying until the water content is 10% for later use;
2) pouring the pre-fermented whole potato powder into a low-temperature impact mill, and grinding the whole potato powder to the granularity of 200 meshes at the temperature of 19 ℃;
3) pouring the ground whole potato powder, 30 parts of corn flour, 15 parts of rice flour and 12 parts of whey protein powder into a mixing tank, mixing for 15min, conveying the mixed raw materials into an air flow drying device through a conveyor belt, and drying at the drying temperature of 80 ℃ and the air flow speed of 20m/s until the moisture content is 10%;
4) rapidly reducing the dried mixed raw materials to room temperature by using dry cold air generated by an air cooler;
5) stirring and mixing 1.2 parts of microcapsule embedding composite leavening agent, 0.01 part of complex enzyme preparation, 5 parts of quality modifier and 0.5 part of leavening agent, and then sending the mixture and the raw materials obtained in the step 4) into a three-dimensional mixer through airflow conveying equipment for fully mixing for 15 min;
wherein the composite leaven consists of dry yeast and lactobacillus plantarum in a mass ratio of 1: 0.6, microcapsules prepared by a microcapsule embedding method by using xanthan gum and chitosan; the mass ratio of the complex enzyme preparation is 2: 1.2:1 (enzyme activity is 30000U/g), glucose oxidase (enzyme activity is 30000U/g) and alpha-amylase (enzyme activity is 50000U/g); the quality modifier is hydroxypropyl methyl cellulose, sodium alginate and xanthan gum in a mass ratio of 1.2:0.5: 0.3; the leavening agent is sodium bicarbonate.
Comparative example 1
The preparation method of the potato steamed bun self-raising flour comprises the following steps:
1) pouring 50 parts of potato whole powder into a low-temperature impact mill, and grinding the potato whole powder to the particle size of 200 meshes at the temperature of 15 ℃;
2) pouring the ground whole potato powder, 20 parts of corn flour, 5 parts of rice flour and 5 parts of whey protein powder into a mixing tank, mixing for 10min, conveying the mixed raw materials into an air flow drying device through a conveyor belt, and drying at the drying temperature of 50 ℃ and the air flow speed of 15m/s until the moisture content is 8%;
3) rapidly reducing the dried mixed raw materials to room temperature by using dry cold air generated by an air cooler;
4) stirring and mixing 0.8 part of microcapsule embedding composite leavening agent, 0.004 part of complex enzyme preparation, 1 part of quality improver and 0.2 part of leavening agent, and then sending the mixture and the raw materials obtained in the step 3) into a three-dimensional mixer through airflow conveying equipment for fully mixing for 10 min;
wherein the composite leaven consists of dry yeast and lactobacillus plantarum in a mass ratio of 1:0.2, microcapsules prepared by a microcapsule embedding method by using xanthan gum and chitosan; the mass ratio of the complex enzyme preparation is 0.2: 0.4: 1 (enzyme activity is 30000U/g), glucose oxidase (enzyme activity is 30000U/g) and alpha-amylase (enzyme activity is 50000U/g); the quality improver is prepared from the following components in a mass ratio of 0.2:0.1:0.2 of hydroxypropyl methylcellulose, sodium alginate and xanthan gum; the leavening agent is sodium bicarbonate.
Comparative example 2
The preparation method of the self-raising flour of the pre-fermented flour steamed bun comprises the following steps:
1) pouring 50 parts of medium gluten flour into a fermentation tank, adding 25 parts of sterile water and 1 part of bacillus coagulans, stirring, performing pre-fermentation treatment, and drying until the water content is 8% for later use;
2) pouring the pre-fermented plain flour into a low-temperature impact mill, and completely grinding the potatoes to the particle size of 200 meshes at the temperature of 15 ℃;
2) pouring the milled plain flour, 20 parts of corn flour, 5 parts of rice flour and 5 parts of whey protein powder into a mixing tank, mixing for 10min, conveying the mixed raw materials into an air flow drying device through a conveyor belt, and drying at the drying temperature of 50 ℃ and the air flow speed of 15m/s until the moisture content is 8%;
3) rapidly reducing the dried mixed raw materials to room temperature by using dry cold air generated by an air cooler;
4) stirring and mixing 0.8 part of microcapsule embedding composite leavening agent, 0.004 part of complex enzyme preparation, 1 part of quality improver and 0.2 part of leavening agent, and then sending the mixture and the raw materials obtained in the step 3) into a three-dimensional mixer through airflow conveying equipment for fully mixing for 10 min;
wherein the composite leaven consists of dry yeast and lactobacillus plantarum in a mass ratio of 1:0.2, microcapsules prepared by a microcapsule embedding method by using xanthan gum and chitosan; the mass ratio of the complex enzyme preparation is 0.2: 0.4: 1 (enzyme activity is 30000U/g), glucose oxidase (enzyme activity is 30000U/g) and alpha-amylase (enzyme activity is 50000U/g); the quality improver is prepared from the following components in a mass ratio of 0.2:0.1:0.2 of hydroxypropyl methylcellulose, sodium alginate and xanthan gum; the leavening agent is sodium bicarbonate.
Examples of the experiments
Respectively taking 500g of each of the steamed bread self-raising flour (golden Shahe brand) in the examples 1-3, the comparative examples 1-2 and the commercially available steamed bread self-raising flour (golden Shahe brand), adding 250g of water, kneading into dough, covering and placing for 10min by using a preservative film, then rubbing, cutting and forming the dough, placing the dough into a steamer for standing for 30min, and steaming for 20min by using boiled water to obtain 6 groups of steamed bread, wherein each group comprises three steamed bread.
The 6 groups of steamed buns were tested as follows, with the test results shown in table 1:
1. specific volume test: the ratio of the volume to the mass of each group of steamed buns was tested, and the average value was taken three times.
2. And (3) testing the texture: the hardness, elasticity, chewiness and recoverability of the steamed bread are measured by a texture analyzer, and the average value of three times is taken.
3. Gluten protein content test: and (4) detecting each group of steamed buns by adopting an ELISA method, and taking the average value of three times.
TABLE 1
From the above table, it can be seen that:
(1) in comparative example 1, compared to example 1, the steamed bun had a specific volume reduced by 30.8%, increased hardness by 23.2%, reduced elasticity by 22.9%, increased chewiness by 51.6%, and reduced recovery by 29%.
(2) In comparative example 2, the specific volume of the steamed bun was reduced by 27.2%, the hardness was increased by 22.6%, the elasticity was reduced by 15.7%, the chewiness was increased by 29%, and the recovery was reduced by 17.7% as compared to example 1.
(3) Compared with the steamed bread sample of example 1, the specific volume of the commercial steamed bread is reduced by 34.1%, the hardness is increased by 56.5%, the elasticity is reduced by 25.3%, the chewiness is increased by 60.2%, and the recovery is reduced by 22.6%.
In conclusion, the specific volume and texture of the steamed bun samples in example 1 were better and the gluten protein content difference was not large, compared to comparative examples 1, 2 and the commercially available steamed bun flour. The results show that the steamed bread with low gluten protein content can be prepared by adopting the modes of pre-fermentation treatment, composite quality modifier, biological enzyme treatment and the like, and the steamed bread has softer and fluffy texture, larger volume, better taste and higher commercial value. Compared with the traditional wheat steamed bread, the wheat steamed bread is more suitable for patients with celiac disease to eat for a long time, has lower hardness, is easier to chew, and is more suitable for old people and children to eat.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A preparation method of pre-fermented potato steamed bun self-raising flour is characterized by comprising the following steps:
1) pre-fermentation: adding water and bacillus coagulans into potato whole powder, uniformly stirring, performing pre-fermentation, and drying the obtained material until the moisture content is 8-10 wt% to obtain pre-fermented potato whole powder;
2) low-temperature impact grinding: taking 50-60 parts by weight of the whole pre-fermented potato powder, and carrying out low-temperature impact grinding;
3) mixing and drying: uniformly mixing 20-30 parts by weight of corn flour, 5-15 parts by weight of rice flour, 5-12 parts by weight of whey protein powder and the materials obtained in the step 2), and then sequentially drying and cooling;
4) and (3) mixing auxiliary materials: 0.8-1.2 parts of composite leavening agent, 0.004-00.1 parts of composite enzyme preparation, 1-5 parts of quality improver and 0.2-0.5 part of leavening agent are uniformly stirred according to the parts by weight, and then the materials obtained in the step 3) are fully mixed to obtain the pre-fermented potato steamed bun self-raising flour.
2. The method of claim 1, wherein: in the step 1), the mass ratio of the whole potato flour to water is 1: 0.5 to 0.65; the mass ratio of the potato whole powder to the bacillus coagulans is 1: 0.01 to 0.03; the pre-fermentation is carried out for 9-12 h at the temperature of 30-40 ℃.
3. The method of claim 1, wherein: in the step 2), the grinding temperature of the low-temperature impact grinding is 15-19 ℃; and after grinding, the granularity of the pre-fermented potato whole powder is 160-200 meshes.
4. The method of claim 1, wherein: in the step 3), the drying mode is air flow drying, the drying temperature is 50-80 ℃, and the air flow speed is 15-20 m/s; the moisture content of the dried mixed material is 8-10 wt%.
5. The method for preparing the compound fermentation agent according to claim 1, wherein in the step 4), the compound fermentation agent comprises: dry yeast and lactobacillus plantarum; the mass ratio of the dry yeast to the lactobacillus plantarum is 1:0.2 to 0.6; preferably, the complex leavening agent is microencapsulated using xanthan gum and chitosan.
6. The preparation method according to claim 1, wherein in step 4), the complex enzyme preparation comprises: glutamine transaminase, glucose oxidase, and alpha-amylase; the enzymatic activity of the glutamine transaminase is 30000U/g; the enzyme activity of the glucose oxidase is 30000U/g; the enzyme activity of the alpha-amylase is 50000U/g; the mass ratio of the glutamic-transaminase to the glucose oxidase to the alpha-amylase is 0.2-2: 0.4-1.2: 1.
7. The preparation method according to claim 1, wherein in step 4), the composite quality improver comprises: hydroxypropyl methylcellulose, sodium alginate, xanthan gum; the mass ratio of the hydroxypropyl methyl cellulose to the sodium alginate to the xanthan gum is 0.2-1.2: 0.1-0.5: 0.1-0.3.
8. The method according to claim 1, wherein in step 4): the leavening agent comprises sodium bicarbonate.
9. The self-raising flour for the pre-fermented potato steamed bun prepared by the preparation method of claim 1 is characterized in that: the moisture content of the pre-fermented potato steamed bun self-raising flour is 8-10 wt%.
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| CN108813332A (en) * | 2018-07-12 | 2018-11-16 | 四川东方主食产业技术研究院 | A kind of high-content potato full-powder steamed bun and production method |
| CN109315684A (en) * | 2018-11-28 | 2019-02-12 | 上海准申食品东台有限公司 | Two-component starch self-rising flour, two-component flour self-rising flour and preparation method thereof |
| CN111743116A (en) * | 2020-06-23 | 2020-10-09 | 北大荒黑土薯业有限公司 | Premixed flour for chips, potato whole flour chips, preparation method and application |
| CN112690398A (en) * | 2020-12-25 | 2021-04-23 | 合肥市福客多快餐食品有限公司 | Premixed flour for corn steamed bread and preparation method of corn steamed bread |
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| CN113475694A (en) * | 2021-06-04 | 2021-10-08 | 绵阳仙特米业有限公司 | Gluten-free potato fermentation premixed flour and production method thereof |
| CN113545438A (en) * | 2021-07-09 | 2021-10-26 | 四川省食品发酵工业研究设计院有限公司 | High-fiber noodle premixed flour and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115644213A (en) * | 2022-10-27 | 2023-01-31 | 四川东方主食产业技术研究院 | Gluten-free potato whole flour bread and processing method thereof |
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