CN114600932B - Frozen buckwheat coarse cereal crusty pancake and preparation method thereof - Google Patents
Frozen buckwheat coarse cereal crusty pancake and preparation method thereof Download PDFInfo
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- CN114600932B CN114600932B CN202210287599.6A CN202210287599A CN114600932B CN 114600932 B CN114600932 B CN 114600932B CN 202210287599 A CN202210287599 A CN 202210287599A CN 114600932 B CN114600932 B CN 114600932B
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a frozen buckwheat coarse cereal crusty pancake and a preparation method thereof. The preparation method comprises the following steps: (1) extruding buckwheat bran; (2) Crushing the squeezed sweet buckwheat bran and the tartary buckwheat bran by an ultrafine crusher respectively; (3) Respectively mixing crushed sweet buckwheat bran and/or tartary buckwheat bran with wheat flour, and then adding peanut oil, sugar, salt, compound additives and water; (4) the dough is subjected to primary proofing and secondary proofing; and (5) freezing the crusty pancake. Compared with the frozen crusty pancake of whole wheat flour, the frozen buckwheat coarse cereal crusty pancake prepared by the method has the advantages that the contents of dietary fibers and polyphenol compounds are increased, starch is not easy to age, and the stability is higher; the clearance rate of the frozen coarse cereal crusty pancake to DPPH and ABTS free radicals and the reduction capacity of iron ions are obviously improved; the hardness and the chewing property of the frozen buckwheat coarse cereal crusty pancake are reduced, the elasticity is enhanced, and the sensory quality is improved; has wide application prospect in the field of functional foods.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a frozen buckwheat coarse cereal crusty pancake and a preparation method thereof.
Background
The buckwheat bran is a part with enriched nutrient components such as dietary fiber, phenolic compounds, vitamins, trace elements and the like, is used as a food processing byproduct, and has low utilization rate. The dietary fiber can promote intestinal peristalsis, moisten intestines and relieve constipation, has the effects of reducing blood sugar and the like, and the phenolic compound has various functional activities of reducing cardiovascular diseases, resisting cancer, reducing blood sugar, reducing blood fat, resisting oxidization, regulating human immunity and the like, and has excellent performances in the aspects of food preservation and prolonging shelf life. Researches show that the dietary fiber and polyphenol active ingredients in the buckwheat bran can be greatly improved through proper processing treatment, so that the buckwheat bran has higher nutritional value and the palatability of the bran is improved. The product mainly takes the traditional process and raw materials of the crusty pancake as references, and the preactivated buckwheat bran and the compound additive are added into the crusty pancake, so that the prepared frozen buckwheat coarse cereal crusty pancake with stable properties not only improves the flavor and taste of the crusty pancake, but also endows the crusty pancake with rich nutrient substances and bioactive components, and can achieve the purposes of quick and convenient baking and prolonged shelf life.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a frozen buckwheat coarse cereal crusty pancake and a preparation method thereof.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a preparation method of frozen buckwheat coarse cereal crusty pancake comprises the following steps: comprising the following steps:
(1) Extruding buckwheat bran: extruding the sweet buckwheat bran and the processed tartary buckwheat bran by adopting a double-screw extruder;
(2) Crushing the squeezed and treated buckwheat bran and the treated buckwheat bran by an ultrafine crusher respectively;
(3) Respectively mixing crushed sweet buckwheat bran and/or tartary buckwheat bran with wheat flour, and then adding peanut oil, sugar, salt, compound additives and water; the compound additive is prepared from semi-dry yeast, frozen dough modifier, ethyl maltol and monoglyceride;
(4) The dough is subjected to primary proofing and secondary proofing;
(5) Freezing crusty pancake.
(6) The basic nutrition components, antioxidation, starch gelatinization property, texture property, sensory property and storage index of the frozen buckwheat coarse cereal crusty pancake are measured.
Specifically, the treatment method of the tartary buckwheat bran in the step (1) is that the tartary buckwheat bran is baked at 170 ℃ to inactivate enzymes for 10min.
In the step (1), the water adding amount of the sweet buckwheat bran or the tartary buckwheat bran is 20-30%, the rotating speed of the screw rod is 15Hz, and the temperature of the extrusion barrel is as follows: a region: 70 ℃, two areas: 90-100 ℃, three areas: 110-120 ℃, four regions: 90 ℃.
In the step (3), the mass ratio of the semi-dry yeast, the frozen dough improver, the ethyl maltol and the monoglyceride in the compound additive is 1-2:1-2:2-4:1-2.
The mass addition amount of each substance in the step (3) is as follows: peanut oil 3%, sugar 3%, salt 1%, compound additive 0.5% and water 55%.
The mass ratio of the crushed sweet buckwheat bran and/or the crushed bitter buckwheat bran to the crushed wheat flour in the step (3) is 1:4, a step of;
in the step (4), primary proofing is carried out for 30min under the condition of the temperature of 37 ℃ and the humidity of 70%, and secondary proofing is carried out for 15min; and (5) freezing the finished crusty pancake at the temperature of minus 20 ℃.
The invention also comprises the frozen buckwheat coarse cereal crusty pancake obtained by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
the invention takes wheat flour as a main raw material, pre-activates and mixes the buckwheat bran by extrusion treatment and applies the buckwheat bran to frozen crusty pancake. Wherein, the buckwheat bran is baked to achieve the effect of inactivating enzyme such as rutin hydrolase, and prevent rutin from hydrolyzing into bitter quercetin during processing, so as to reduce bitter taste and improve taste, and extrusion treatment can greatly improve taste of buckwheat bran, dissolution rate of soluble dietary fiber and polyphenol and corresponding antioxidant activity.
The superfine grinding technology adopted in the invention can promote the dissolution of nutrient substances, improve the nutrition quality, and improve the taste of the raw materials so that the raw materials are finer; the semi-dry yeast in the compound additive can keep the porous structure after the dough is frozen; the frozen dough modifier can improve the rheological property of dough, protect the internal tissue structure of the dough to be stable and fine in the freezing process and delay the aging of finished products; the addition of monoglyceride and ethyl maltol can improve the surface activity of dough, improve the fragrance of the finished product and prolong the shelf life.
Compared with the frozen crusty pancake of whole wheat flour, the frozen buckwheat coarse cereal crusty pancake prepared by the method has the advantages that the contents of dietary fibers and polyphenol compounds are increased, starch is not easy to age, and the stability is higher; the clearance rate of the frozen coarse cereal crusty pancake to DPPH and ABTS free radicals and the reduction capacity of iron ions are obviously improved; the hardness and the chewing property of the frozen buckwheat coarse cereal crusty pancake are reduced, the elasticity is enhanced, and the sensory quality is improved; the water holding capacity of the frozen buckwheat coarse grain crusty pancake is obviously better than that of the frozen crusty pancake of whole wheat flour. The frozen coarse buckwheat crusty pancake prepared by adding the extruded buckwheat bran and the compound additive has the advantages of improving the nutritional value, prolonging the shelf life and having wide application prospect in the field of functional foods.
Drawings
FIG. 1 is an apparent morphology diagram of frozen buckwheat miscellaneous grain crusty pancake;
FIG. 2 is a diagram showing the change of the organoleptic properties of frozen buckwheat miscellaneous grain crusty pancake during storage;
FIG. 3 is a diagram showing the change of the moisture content of frozen buckwheat coarse cereal crusty pancake in the storage process;
fig. 4 is a graph showing the total number of colony of frozen buckwheat coarse cereal crusty pancake in the storage process.
Detailed Description
The present invention will be described in further detail below with reference to the drawings and preferred embodiments, so that those skilled in the art can better understand the technical solutions of the present invention.
Materials and reagents: buckwheat bran from elm, shanxi province; wheat flour, available from Hebei Wudeli flour Co. The chemical reagents such as absolute methanol, absolute ethanol, furin and the like are all analytically pure; alpha-amylase, protease, amyloglucosidase were purchased from Shanghai Ala Ding Shenghua technologies Co., ltd; semi-dry yeast, freeze modifiers, and common yeasts are purchased from Hubei Angel Yeast Co., ltd; ethyl maltol, monoglyceride, available from henbane industries, inc; 1, 1-diphenyl-2-trinitrophenylhydrazine (DPPH), 2-diaza-bis- (3-ethylbenzothiazoline-6-sulfonic acid) diamine salt (ABTS), 2,4, 6-tris (2-pyridyl) -1,3, 5-triazine (TPTZ), 6-hydroxy-2, 5,7, 8-tetramethylchromane-2-carboxylic acid (Trolox) were purchased from Sigma chemical reagent company.
Instrument and apparatus: twin screw extruder (SLG 30-IV), shandong Saibuo mechanical Co., ltd; electrothermal blowing drying oven (GZX-9146 MBE), shanghai Boqing Utility company; dough mixer (Hai's HM 740), qingdao Han electric Co., ltd; a constant temperature and humidity incubator (LHP-160), shanghai Highway Tian Kexue instruments, inc.; texture instrument (TA-TX 2), company Stable Micro System, UK; an ultraviolet spectrophotometer (89090 a), agilent technologies, inc; vacuum freeze drier (ALPHA 1-2LD PLUS), germany MARIN CHRIST company; a constant temperature water bath (XMTD-204), euro Instrument Co., ltd; biochemical incubator, ningbo Haixiaofu laboratory instrument.
Example 1: a frozen coarse cereal crusty pancake comprises wheat flour, and processed tartary buckwheat bran powder and sweet buckwheat bran powder. The preparation method comprises the following steps:
(1) The tartary buckwheat bran is baked at 170 ℃ for 10min to inactivate enzyme, the tartary buckwheat bran and the baked tartary buckwheat bran are respectively extruded by a double-screw extruder, the rotating speed of a screw rod is 15Hz, the water adding amount of a sample is 25%, and the temperature of an extrusion barrel is as follows: a region: 70 ℃, two areas: 90 ℃, three regions: 110 ℃, four regions: 90 ℃;
(2) Crushing and mixing the squeezed tartary buckwheat bran and the tartary buckwheat bran by an ultrafine crusher respectively, and sieving the mixture through a 150-mesh sieve;
(3) Mixing wheat flour with the extruded tartary buckwheat bran powder or the tartary buckwheat bran powder according to a proportion of 4:1, adding peanut oil 3%, sugar 3%, salt 1%, compound additive 0.5% (semi-dry yeast, freezing modifier, ethyl maltol, monoglyceride mass ratio 2:2:4:1) and water 55%, and kneading in a dough kneading machine for 10min to form dough;
(4) Fully kneading dough, primary proofing in a constant temperature and humidity incubator with the temperature of 37 ℃ and the humidity of 70% for 30min, forming the dough, punching holes, exhausting, brushing oil, and secondary proofing in the constant temperature and humidity incubator for 15min to obtain crusty pancake;
(5) Sealing the crusty pancake and putting the crusty pancake into a refrigerator at the temperature of minus 20 ℃ to be frozen for 24 hours.
Example 2: example 2 is similar to example 1, except that the screw speed is 15Hz, the sample water addition is 20%, the extruder barrel temperature: a region: 70 ℃, two areas: 90 ℃, three regions: 110 ℃, four regions: 90 ℃.
Example 3: example 3 is similar to example 1, except that the screw speed is 15Hz, the sample water addition is 30%, the extruder barrel temperature: a region: 70 ℃, two areas: 90 ℃, three regions: 110 ℃, four regions: 90 ℃.
Example 4: example 4 is similar to example 1, except that the screw speed is 10Hz, the sample water addition is 25%, the extruder barrel temperature: a region: 70 ℃, two areas: 90 ℃, three regions: 110 ℃, four regions: 90 ℃.
Example 5: example 5 is similar to example 1, except that the screw speed is 20Hz, the sample water addition is 25%, the extruder barrel temperature: a region: 70 ℃, two areas: 90 ℃, three regions: 110 ℃, four regions: 90 ℃.
Example 6: example 6 is similar to example 1, except that the screw speed is 15Hz, the sample water addition is 25%, the extruder barrel temperature: a region: 70 ℃, two areas: 100 ℃, three regions: 120 ℃, four regions: 90 ℃.
Example 7: example 7 is similar to example 1, except that the mass ratio of semi-dry yeast, freeze improver, ethyl maltol, monoglyceride in the compounding additive is 2:2:2:1.
Example 8: example 8 is similar to example 1, except that the mass ratio of semi-dry yeast, freeze improver, ethyl maltol, monoglyceride in the compounding additive is 2:2:3:1.
Example 9: example 9 is similar to example 1, except that the mass ratio of semi-dry yeast, freeze improver, ethyl maltol, monoglyceride in the compounding additive is 1:2:4:1.
Example 10: example 10 is similar to example 1, except that the mass ratio of semi-dry yeast, freeze improver, ethyl maltol, monoglyceride in the compounding additive is 2:1:4:1.
Example 11: example 11 is similar to example 1, except that the mass ratio of semi-dry yeast, freeze improver, ethyl maltol, monoglyceride in the compounding additive is 2:2:4:2.
Comparative example 1: comparative example 1 differs from example 1 only in that wheat flour was used as a raw material, and no buckwheat bran powder (respectively, sweet buckwheat bran and processed buckwheat bran powder, the same applies hereinafter) was added.
The preparation method comprises the following steps:
(1) Wheat flour is used as a main raw material;
(2) Adding peanut oil 3%, sugar 3%, salt 1%, compound additive 0.5% (half-dry yeast, freezing modifier, ethyl maltol, monoglyceride mass ratio 2:2:4:1) and water 55% into wheat flour, and kneading in a dough kneading machine for 10min to form dough;
(3) Fully kneading dough, primary proofing in a constant temperature and humidity incubator with the temperature of 37 ℃ and the humidity of 70% for 30min, forming the dough, punching holes, exhausting, brushing oil, and secondary proofing in the constant temperature and humidity incubator for 15min to obtain crusty pancake;
(4) Sealing the crusty pancake and putting the crusty pancake into a refrigerator at the temperature of minus 20 ℃ to be frozen for 24 hours.
Comparative example 2: comparative example 2 differs from example 1 in that screw extrusion was not used and fermentation was performed with only ordinary yeast; the method specifically comprises the following steps of
A frozen coarse cereal crusty pancake comprises wheat flour and buckwheat bran powder. The preparation method comprises the following steps:
(1) Superfine pulverizing testa Fagopyri Esculenti, and sieving with 150 mesh sieve;
(2) Wheat flour and buckwheat bran powder are used as raw materials, and the weight ratio is 4:1, preparing mixed powder according to the proportion;
(3) Adding peanut oil 3%, sugar 3%, salt 1%, common yeast 1%, freezing modifier 1%, and water 55% into the mixed powder, kneading in a dough kneading machine for 10min to form a dough;
(4) Fully kneading dough, fermenting for 30min in a constant temperature and humidity incubator with the temperature of 37 ℃ and the humidity of 70%, rolling the dough into round cakes, shaping the round cakes into concave round cakes with thin middle and thick periphery, punching, exhausting, brushing oil, and fermenting for 15min in the constant temperature and humidity incubator for the second time to obtain crusty pancake;
(5) Sealing the crusty pancake and putting the crusty pancake into a refrigerator at the temperature of minus 20 ℃ to be frozen for 24 hours.
Comparative example 3: comparative example 3 differs from example 1 in that screw extrusion was not used, specifically comprising the steps of
A frozen coarse cereal crusty pancake comprises wheat flour and buckwheat bran powder; the preparation method comprises the following steps:
(1) Superfine pulverizing testa Fagopyri Esculenti, and sieving with 150 mesh sieve;
(2) Wheat flour and buckwheat bran powder are used as raw materials, and the weight ratio is 4:1, preparing mixed powder according to the proportion;
(3) Adding 3% of peanut oil, 3% of sugar, 1% of salt, 0.5% of compound additive (semi-dry yeast, freezing modifier, ethyl maltol and monoglyceride in a mass ratio of 2:2:4:1) and 55% of water into the mixed powder, and kneading in a dough kneading machine for 10min to form a dough;
(4) Fully kneading dough, fermenting for 30min in a constant temperature and humidity incubator with the temperature of 37 ℃ and the humidity of 70%, rolling the dough into round cakes, shaping the round cakes into concave round cakes with thin middle and thick periphery, punching, exhausting, brushing oil, and fermenting for 15min in the constant temperature and humidity incubator for the second time to obtain crusty pancake;
(5) Sealing the crusty pancake and putting the crusty pancake into a refrigerator at the temperature of minus 20 ℃ to be frozen for 24 hours.
And (3) measuring polyphenol content: the total phenol content was determined by the Fu Lin Fen method. Accurately weighing 1.0g of frozen crusty pancake sample, adding 30mL of 70% methanol solution (containing 0.1% hydrochloric acid) by volume fraction, extracting for 120min at room temperature under shaking, extracting for 15min under ultrasound, centrifuging for 15min at 6000rpm, and obtaining supernatant as total phenol extract, wherein the phenol content is expressed in milligrams of gallic acid equivalent per gram of sample.
Basic nutrient component measurement: the moisture content of the frozen crusty pancake is measured according to the GB 5009.3-2010 direct drying method; the starch content is determined according to the GB 5009.9-1985 enzymatic hydrolysis method; the protein is measured according to Kjeldahl nitrogen determination method of GB5009.5-2016, national food safety Standard-determination of protein in food; the fat content is determined according to the acid hydrolysis method of GB 5009.6-2016; the total phenol content is measured by using a Fu Lin Fen method; the total dietary fiber content was determined with reference to national standard GB 5009.88-2014 enzymatic hydrolysis.
DPPH radical scavenging Rate determination: preparing 2.0X10 －4 mol/L DPPH as working solution with absolute ethyl alcohol, adding different samples, reacting with a certain amount of DPPH solution and absolute methyl alcohol solution for 30min under dark condition, and measuring the absorbance at 517 nm. Results are expressed as μm Trolox Equivalent (TE)/g sample, calculated by Trolox standard curve y= -0.0011x+0.7048, r=0.9994.
ABTS + radical clearance assay: 7mM ABTS + and 2.45mM potassium persulfate solution were prepared in distilled water, and the volume ratio of the two was 2:1, and reacting for 16h at room temperature in the dark to form an ABTS free radical stock solution, diluting the ABTS free radical stock solution to an absorbance value of 0.70+/-0.02 at a wavelength of 734nm at 30 ℃ by using absolute ethyl alcohol before using, taking 200 mu L of a measuring solution, adding 5mL of ABTS + working solution, fully mixing, reacting for 10min at room temperature, and measuring the absorbance at 734 nm. Results are expressed as μm Trolox Equivalent (TE)/g sample, calculated by Trolox standard curve y= -0.0007x+0.6632, r=0.9997.
Determination of iron ion reducing ability: FRAP working solution was prepared by mixing 300mmol/L of sodium acetate solution with pH=3.6, 10mmol/L of TPTZ solution (40 mmol/L of hydrochloric acid solution as solvent) and 20mmol/L of FeCl 3·6H2 O solution at a ratio of 10:1:1 (v: v) mixing well, taking 5. Mu.L of sample solution and 500. Mu.L of FRAP working solution, mixing, and measuring absorbance at 593nm in a water bath at 37℃for 30 min. Results are expressed as μm Trolox Equivalent (TE)/g sample, calculated by Trolox standard curve y=0.0002x+0.1252, r=0.9993.
And (3) measuring viscosity: measurement of the viscosity of frozen crusty pancake refers to LS/T6101-2002 quick viscosimeter method for measuring grain viscosimeter, 3.0g of sample is added with 25.0mL of water, the mass and the water addition quantity of the sample are corrected according to 14% of wet basis, the sample is placed into a special aluminum measuring cylinder, and the sample is stirred up and down for 5 to 8 times by a stirring paddle and then is measured by a machine.
Texture characteristics: performing TPA test on the frozen crusty pancake by adopting a TA-TX2 texture analyzer, and detecting the type of a probe: p/100; the speeds before, during and after measurement are respectively 2.0, 5.0 and 5.0mm/s, the compression ratio is 40%, the time interval between two times of compression is 5s, the return distance is 30mm, and the return speed is 10mm/s. Hardness, elasticity, cohesiveness, chewiness, and recovery index can be obtained from the TPA test curve.
Storage experiment: the frozen crusty pancake is frozen and stored in a refrigerator at the temperature of minus 20 ℃, and the change of the moisture content is measured according to a GB 5009.3-2010 direct drying method; the total number of colonies was referred to GB 4789.2-2016 and appropriately modified. It is not suitable for eating when the colony count reaches 10 4 CFU/g. Table 1 shows the change in the polyphenol and dietary fiber content of the tartary buckwheat bran before and after the extrusion treatment;
TABLE 1
Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05)
Table 2 shows the change in the polyphenol and dietary fiber content of the buckwheat bran before and after the extrusion treatment;
TABLE 2
Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05)
Analysis of polyphenol and dietary fiber content
The contents of polyphenol and dietary fiber in the buckwheat bran powder before and after extrusion treatment are obviously higher than those in the wheat flour, and the extrusion treatment obviously improves the contents of polyphenol and soluble dietary fiber in the buckwheat bran. The extrusion treatment improves the extractability of phenolic compounds originally combined with the fibers in the internal structure of the buckwheat bran, converts insoluble dietary fibers into soluble dietary fibers, and improves the total dietary fiber content. Table 3 shows the change in antioxidant activity of the polyphenols of the tartary buckwheat bran before and after the extrusion treatment;
TABLE 3 Table 3
Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05)
Table 4 shows the change in antioxidant activity of the sweet buckwheat bran polyphenols before and after the extrusion treatment;
TABLE 4 Table 4
Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05)
Antioxidant analysis
The antioxidant capacity of the buckwheat bran powder before and after extrusion treatment is obviously higher than that of wheat flour, and the extrusion treatment can obviously improve the antioxidant capacity of the buckwheat bran and is positively related to the polyphenol content in the bran.
FIG. 1 shows the apparent morphology of frozen buckwheat miscellaneous grain crusty pancake;
Table 5 is specific volume of frozen buckwheat coarse cereal crusty pancake;
TABLE 5
Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05)
Specific volume analysis
Compared with whole wheat flour, the buckwheat bran and the compound additive are added to increase the specific volume of the frozen crusty pancake, probably because the polyphenol and the dietary fiber in the buckwheat bran are combined with starch, the gluten structure is enhanced, the gas holding property of the crusty pancake is enhanced, the volume is increased, the compound additive enables the dough to keep a porous structure, the structure of the crusty pancake tissue is effectively maintained stable and fine, and the extrusion treatment has more remarkable effect on increasing the specific volume of the frozen crusty pancake due to the content of the polyphenol and the dietary fiber in the buckwheat bran is improved.
The table 6 is the basic component content table of the frozen buckwheat coarse cereal crusty pancake;
TABLE 6
Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05)
Basic nutritional ingredient analysis
As shown in Table 6, the dietary fiber content of the frozen crusty pancake added with 25 percent of tartary buckwheat bran, 25 percent of extruded tartary buckwheat bran, 25 percent of sweet buckwheat bran and 25 percent of extruded sweet buckwheat bran is respectively increased by 4.46 times, 5.58 times, 3.92 times and 5.24 times as compared with that of whole wheat flour, the polyphenol content is respectively increased by 3.12 times, 3.59 times, 1.88 times and 2.24 times, the protein content is also improved to a certain extent, and the nutritional value of the frozen buckwheat coarse cereal crusty pancake is obviously improved.
Table 7 is an antioxidant capacity table of frozen buckwheat miscellaneous grain crusty pancake;
TABLE 7
Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05)
Oxidation resistance analysis
The DPPH free radical scavenging capability, the ABTS free radical scavenging capability and the iron ion reducing capability of the frozen crusty pancake of the whole wheat flour are obviously improved by adding 25 percent of tartary buckwheat bran and 25 percent of sweet buckwheat bran, especially 25 percent of extruded tartary buckwheat bran and 25 percent of frozen crusty pancake of the extruded sweet buckwheat bran, and the frozen buckwheat coarse cereal crusty pancake is positively correlated with more polyphenol content of the extruded tartary buckwheat bran, so that the frozen buckwheat coarse cereal crusty pancake is endowed with better functional characteristics.
Table 8 shows the gelatinization characteristics of the frozen buckwheat coarse cereal crusty pancake starch extruded from the tartary buckwheat bran;
TABLE 8
Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05)
Table 9 shows the gelatinization characteristics of the frozen buckwheat coarse cereal crusty pancake starch extruded from the sweet buckwheat bran;
TABLE 9
Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05)
Gelatinization characterization
Compared with the frozen crusty pancake of whole wheat flour, the peak viscosity, the valley viscosity and the final viscosity of the frozen crusty pancake added with the buckwheat bran and the compound additive are obviously reduced, and the damage value is reduced, so that the frozen crusty pancake has the advantages of stronger adhesive force, reduced gel capability, difficult damage and higher thermal stability. The retrogradation value of the frozen crusty pancake added with the tartary buckwheat bran and the compound additive is obviously reduced, the frozen crusty pancake is not easy to age, and the pasting hardness is relatively low.
Table 10 shows the texture characteristics of the frozen buckwheat coarse cereal crusty pancake extruded with the tartary buckwheat bran;
Table 10
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Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05);
table 11 shows the texture characteristics of the frozen buckwheat coarse cereal crusty pancake extruded with the sweet buckwheat bran;
TABLE 11
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Note that: different lowercase letters indicate that the same index of different samples is significantly different (p < 0.05);
Texture property analysis
As can be seen from tables 10 and 11, the hardness and chewiness of the frozen crusty pancake core and crusty pancake edge added with the buckwheat bran and the compound additive are remarkably reduced compared with those of the frozen crusty pancake of the whole wheat flour, and the elasticity is remarkably improved, which indicates that the frozen crusty pancake added with the buckwheat bran and the compound additive is softer than those of the frozen crusty pancake of the whole wheat flour, and has better expansibility, flexibility and tissue structure stability.
FIG. 2 is a change in organoleptic properties of the frozen buckwheat miscellaneous grain crusty pancake during storage of example 1, comparative example 1, and comparative example 3; compared with the frozen crusty pancake made of whole wheat flour, the frozen crusty pancake added with the buckwheat bran has the advantages that the flavor, color, viscosity, apparent state and taste reduction degree are all slowed down during the storage period. The palatability of the buckwheat bran can be obviously improved by extrusion treatment, and the biological active substances such as polyphenols and the like in the buckwheat bran are improved, so that the growth of microorganisms is inhibited, the organoleptic acceptable threshold time of the frozen buckwheat coarse cereal crusty pancake is greatly prolonged, and the shelf life of the frozen buckwheat coarse cereal crusty pancake can be prolonged.
FIG. 3 is a graph showing the change in moisture content of the frozen buckwheat miscellaneous grain crusty pancake during the storage of example 1, comparative example 1 and comparative example 3; as can be seen from fig. 3, as the storage time is prolonged, the moisture content of the crusty pancake is gradually reduced, and the frozen crusty pancake added with the buckwheat bran processed by extrusion has a remarkably improved water holding capacity compared with the water holding capacity of the frozen crusty pancake of whole wheat flour due to the abundant dietary fibers, so that the frozen buckwheat coarse cereal crusty pancake can improve the taste and flavor reduction of the frozen crusty pancake product caused by moisture loss during storage.
FIG. 4 is a change in total colony count of frozen coarse buckwheat grains crusty pancake during storage of example 1, comparative example 1 and comparative example 3; as can be seen from fig. 4, compared with the frozen crusty pancake of whole wheat flour, the increase trend of the colony count of the frozen crusty pancake added with the extruded buckwheat bran is obviously slowed down during the storage period, and the frozen crusty pancake has obvious antibacterial effect.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (5)
1. The preparation method of the frozen buckwheat coarse cereal crusty pancake is characterized by comprising the following steps:
(1) Extruding buckwheat bran: extruding the sweet buckwheat bran and the processed tartary buckwheat bran by adopting a double-screw extruder; the water adding amount of the buckwheat bran or the tartary buckwheat bran is 20-30%, the rotating speed of the screw rod is 15 Hz, and the temperature of the extrusion barrel is as follows: a region: 70 ℃, two areas: 90-100 ℃, three areas: 110-120 ℃, four regions: 90 ℃;
(2) Crushing the squeezed sweet buckwheat bran and the tartary buckwheat bran by an ultrafine crusher respectively;
(3) Respectively mixing crushed sweet buckwheat bran or tartary buckwheat bran with wheat flour, and then adding peanut oil, sugar, salt, compound additive and water; the compound additive is prepared from semi-dry yeast, frozen dough modifier, ethyl maltol and monoglyceride; the mass ratio of the semi-dry yeast to the frozen dough modifier to the ethyl maltol to the monoglyceride in the compound additive is 1-2:1-2:2-4:1-2; the mass ratio of the crushed sweet buckwheat bran or the crushed bitter buckwheat bran to the wheat flour is 1:4, a step of;
(4) The dough is subjected to primary proofing and secondary proofing;
(5) Freezing crusty pancake.
2. The method for preparing the frozen buckwheat coarse cereal crusty pancake according to claim 1, wherein the processing method of the buckwheat bran in the step (1) is baking and inactivating enzyme 10 min of the buckwheat bran at 170 ℃.
3. The preparation method of frozen buckwheat miscellaneous grain crusty pancake according to claim 1, wherein the mass addition amount of each substance in the step (3) is as follows: peanut oil 3%, sugar 3%, salt 1%, compound additive 0.5% and water 55%.
4. The method for preparing frozen buckwheat miscellaneous grain crusty pancake according to claim 1, wherein in the step (4), the primary proofing is 30min under the condition of the temperature of 37 ℃ and the humidity of 70%, and the secondary proofing is 15 min; and (5) freezing the finished crusty pancake at the temperature of minus 20 ℃.
5. A frozen buckwheat miscellaneous grain crusty pancake obtained by the preparation method of any one of claims 1-4.
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| CN1151258A (en) * | 1996-10-11 | 1997-06-11 | 张兴 | Method for prodn. of modified oats fibre powder |
| CN106035485A (en) * | 2016-06-21 | 2016-10-26 | 王思伟 | Stamen nelumbinis malt cakes and preparation method thereof |
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| CN114128737A (en) * | 2021-11-17 | 2022-03-04 | 新疆农业科学院农产品贮藏加工研究所 | Preparation method of frozen crusty pancake base |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1151258A (en) * | 1996-10-11 | 1997-06-11 | 张兴 | Method for prodn. of modified oats fibre powder |
| CN106035485A (en) * | 2016-06-21 | 2016-10-26 | 王思伟 | Stamen nelumbinis malt cakes and preparation method thereof |
| CN109349293A (en) * | 2018-12-14 | 2019-02-19 | 靖西市秀美边城农业科技有限公司 | A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof |
| CN114128737A (en) * | 2021-11-17 | 2022-03-04 | 新疆农业科学院农产品贮藏加工研究所 | Preparation method of frozen crusty pancake base |
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