CN114601134A - 一种红薯复配粉及其制备方法 - Google Patents
一种红薯复配粉及其制备方法 Download PDFInfo
- Publication number
- CN114601134A CN114601134A CN202210288685.9A CN202210288685A CN114601134A CN 114601134 A CN114601134 A CN 114601134A CN 202210288685 A CN202210288685 A CN 202210288685A CN 114601134 A CN114601134 A CN 114601134A
- Authority
- CN
- China
- Prior art keywords
- powder
- sweet potato
- parts
- compound powder
- buckwheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 147
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 106
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 106
- 150000001875 compounds Chemical class 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 30
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 21
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 20
- 235000021279 black bean Nutrition 0.000 claims abstract description 20
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 20
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920001661 Chitosan Polymers 0.000 claims abstract description 16
- 239000000661 sodium alginate Substances 0.000 claims abstract description 16
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 16
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 16
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 15
- 239000011812 mixed powder Substances 0.000 claims description 12
- 238000007873 sieving Methods 0.000 claims description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 235000018102 proteins Nutrition 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 235000013343 vitamin Nutrition 0.000 abstract description 6
- 239000011782 vitamin Substances 0.000 abstract description 6
- 229930003231 vitamin Natural products 0.000 abstract description 6
- 229940088594 vitamin Drugs 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 abstract description 4
- 150000001746 carotenes Chemical class 0.000 abstract description 4
- 235000005473 carotenes Nutrition 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 4
- 229920001282 polysaccharide Polymers 0.000 abstract description 4
- 239000005017 polysaccharide Substances 0.000 abstract description 4
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000003925 fat Substances 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 230000008855 peristalsis Effects 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000219051 Fagopyrum Species 0.000 description 17
- 235000013312 flour Nutrition 0.000 description 12
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 238000009835 boiling Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 244000061456 Solanum tuberosum Species 0.000 description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 229920001592 potato starch Polymers 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 229940037003 alum Drugs 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000000338 in vitro Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000005493 rutin Nutrition 0.000 description 3
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 3
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 3
- 229960004555 rutoside Drugs 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- FMGSKLZLMKYGDP-UHFFFAOYSA-N Dehydroepiandrosterone Natural products C1C(O)CCC2(C)C3CCC(C)(C(CC4)=O)C4C3CC=C21 FMGSKLZLMKYGDP-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 150000001841 cholesterols Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- FMGSKLZLMKYGDP-USOAJAOKSA-N dehydroepiandrosterone Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H]3CC[C@](C)(C(CC4)=O)[C@@H]4[C@@H]3CC=C21 FMGSKLZLMKYGDP-USOAJAOKSA-N 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 150000002270 gangliosides Chemical class 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 125000004430 oxygen atom Chemical group O* 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229960002847 prasterone Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种红薯复配粉及其制备方法,所述红薯复配粉以重量份为单位,包括以下组分:红薯全粉60‑70份,荞麦粉10‑15份、大豆蛋白粉3‑5份、黑豆粉5‑10份、燕麦粉5‑10份、柠檬酸0.05‑0.1份、壳聚糖0.1‑0.5份、海藻酸钠0.1‑0.2份,氯化镁0.05‑0.1份,经过备料充分混合制备得到红薯复配粉。本发明制备出的营养全面且富含刺激肠道蠕动的膳食纤维,还有蛋白质、脂肪、多糖、磷、钙、钾、胡萝卜素、多种维生素和氨基酸等是良好的主食替代品。
Description
技术领域
本发明属于红薯粉技术领域,具体是涉及到一种红薯复配粉及其制备方法。
背景技术
红薯别称甘薯、番薯、地瓜等,是一种种植产量高、环境适应力强的农作物。红薯经常被人们当作主食食用,并且还是食品加工领域重要原材料,运用广泛。
红薯营养全面且富含刺激肠道蠕动的膳食纤维,还有蛋白质、脂肪、多糖、磷、钙、钾、胡萝卜素、多种维生素和氨基酸等。其营养素含量是其他经常食用谷物的好几倍,例如蛋白含量是大米蛋白含量的7倍左右;胡萝卜素含量是胡萝卜的4倍左右,维生素A含量是马铃薯的100倍。其他微量元素几乎都超过大米和面粉,特别是赖氨酸含量,是良好的主食替代品。
目前,已经有很多关于杂粮粉和多谷物代餐粉的研制配方,但是各种粮食加工产品的研制几乎都缺少对薯类的应用,薯类又是现今中国居民膳食指南推荐的每日摄入食品,而单一的薯类粉并不能保证人体所需的营养摄入量,同时食用后的人体血糖上升值偏高,为了尽量改善红薯食用性上的主要缺点,使其蛋白质含量、膳食纤维含量以及维生素的微量元素含量丰富,且降低食用后的血糖生成指数,因此,本发明旨在红薯粉中添加其他谷物、豆类等进行复配,研制出一种红薯复配粉。
发明内容
针对上述现有技术的不足,本发明提供了一种红薯复配粉及其制备方法,能够增加对薯类利用和营养成分全面的要求。
本发明通过以下技术方案得以实现。
一种红薯复配粉,以重量份为单位,包括以下组分:
红薯全粉60-70份,荞麦粉10-15份、大豆蛋白粉3-5份、黑豆粉5-10份、燕麦粉5-10份、柠檬酸0.05-0.1份、壳聚糖0.1-0.5份、海藻酸钠0.1-0.2份、氯化镁0.05-0.1份。
优选的,红薯全粉为熟红薯全粉。
更优选的,所述熟红薯全粉为无矾的熟红薯全粉,无矾的熟红薯全粉具体选择65份。
在本发明中,将新鲜红薯加工成红薯全粉与提取红薯淀粉相比,红薯全粉保留了除薯皮以外全部营养物质,不仅包括维生素、矿物质、膳食纤维等常规营养成分,还包括花青素苷、神经节苷脂、脱氢表雄酮、粘液蛋白等功能性因子。因此,红薯全粉可添加到食品中作为营养强化剂,以改善食品营养结构,其适用范围包括面点类、固态冷饮类、灌肠类等产品;而熟红薯全粉在感官评价上优于生红薯全粉,因此选择加入熟红薯全粉。此外,红薯淀粉本身的性质以及糊化过程中形成的凝胶特性,导致了红薯粉丝下锅易断条、糊锅等一系列问题,为了解决红薯粉韧性不足的问题,传统工艺制作红薯粉丝时,往往加入明矾作为添加剂,以增加其韧性和耐煮性。而本发明起始物料中,不需要加入明矾,也可制备出不易断条、不糊锅的红薯粉条。
优选的,荞麦粉具体选择12份,在本发明中加入荞麦粉,荞麦蛋白质中含有丰富的赖氨酸成分,铁、锰、锌等微量元素比一般谷物丰富,而且含有丰富膳食纤维,是一般精制大米的10倍,所以荞麦具有很好的营养保健作用;荞麦含有丰富的维生素E和可溶性膳食纤维,同时还含有烟酸和芦丁(芸香甙),芦丁有降低人体血脂和胆固醇、软化血管、保护视力和预防脑血管出血的作用;
优选的,大豆蛋白粉具体选择4份,在本发明中加入大豆蛋白粉,大豆蛋白是一种植物性蛋白质,其氨基酸组成与牛奶蛋白质相近,除蛋氨酸略低外,其余必需氨基酸含量均较丰富,是植物性的完全蛋白质。在营养价值上,可与动物蛋白等同,在基因结构上也是最接近人体氨基酸,所以是最具营养的植物蛋白质。大豆蛋白有着动物蛋白不可比拟的优点,大豆蛋白虽然甲硫氨酸极少,不过不含胆固醇,它特有的生理活性物质—异黄酮具有降胆固醇的作用。
优选的,黑豆粉具体选择8份,在本发明中加入黑豆粉,黑豆粉中含有丰富的维生素E是一种抗氧化剂,能清除体内自由基,减少皮肤皱纹,保持青春健美;黑豆中含有粗纤维素,能促进消化,防止便秘;黑豆粉中的多糖成分还可以促进骨髓组织的生长,具有刺激造血功能的再生;黑豆中还有微量元素(锌、铜、镁、钼、硒)等,能延缓人体衰老,降低血压;黑豆粉中含有的花青素是抗氧化剂,能清除体内自由基,有养颜美容的作用
优选的,燕麦粉具体选择8份,在本发明中加入燕麦粉,燕麦粉主要是用去壳后的燕麦研成粉末以后制作而成。营养含量比较丰富,里面有脂肪、可溶性纤维,还有大量的氨基酸、维生素b等微量元素。多吃一些燕麦粉可以有效的补充身体所需要的营养成分、促进新陈代谢。而且可以在肠道内与胆固醇代谢产物结合从而加速胆固醇的代谢,促进肠道蠕动,缓解便秘。而且可以降低血压、降低血脂,起到养生保健的作用。
优选的,壳聚糖具体选择0.3份,壳聚糖的加入能够增加淀粉的黏度,增强淀粉与水的结合能力,使直链淀粉糊化时形成的凝胶基质增多,促进了凝胶网络的形成,从而增强样品的弹性、韧性等品质
优选的,所述海藻酸钠具体选择0.15份,有效的提升红薯粉的韧性与拉伸等特性,四种能够作为增稠剂,增加淀粉面团的黏度与应力,促进淀粉分子网状结构交联点的形成,能增加凝胶弹性,提升品质。
优选的,柠檬酸具体选择0.08份,柠檬酸的加入,可以改善淀粉的透明度,改善淀粉的老化性能。
优选的,氯化镁选择0.06份,氯化镁的加入,缺电子的Mg2+与淀粉羟基上供电子的氧原子,富电子Cl-能与羟基氢原子发生相互作用,有助于改善断条率。
同样的,本发明也提供了一种红薯复配粉的制备方法,包括以下步骤:
S1、按照红薯复配粉重量份组成,进行备料
S2、将红薯全粉、荞麦粉、大豆蛋白粉、黑豆粉、燕麦粉分别粉碎,分别过100-200目筛;然后进行充分混合,得到混合粉;
S3、将混合粉和柠檬酸、壳聚糖、海藻酸钠、氯化镁进行充分混合,得到红薯复配粉。
本发明的有益效果在于:
1、制备出的红薯复配粉,营养全面且富含刺激肠道蠕动的膳食纤维,还有蛋白质、脂肪、多糖、磷、钙、钾、胡萝卜素、多种维生素和氨基酸等是良好的主食替代品;
2、红薯复配粉,进行红薯粉丝\粉条的制备,不用加入明矾等添加剂,断条率明显降低,而且透明度优良;
3、红薯复配粉较一般的红薯全粉,具有更好的和90%的面粉,进行面团的制备时,面团的机械加工性优良,能有效改善面包制品的硬度和弹性。
具体实施方式
现详细说明本发明的多种示例性实施方式,该详细说明不应认为是对本发明的限制,而应理解为是对本发明的某些方面、特性和实施方案的更详细的描述。
应理解本发明中所述的术语仅仅是为描述特别的实施方式,并非用于限制本发明。另外,对于本发明中的数值范围,应理解为还具体公开了该范围的上限和下限之间的每个中间值。在任何陈述值或陈述范围内的中间值以及任何其他陈述值或在所述范围内的中间值之间的每个较小的范围也包括在本发明内。这些较小范围的上限和下限可独立地包括或排除在范围内。
除非另有说明,否则本文使用的所有技术和科学术语具有本发明所述领域的常规技术人员通常理解的相同含义。虽然本发明仅描述了优选的方法和材料,但是在本发明的实施或测试中也可以使用与本文所述相似或等同的任何方法和材料。本说明书中提到的所有文献通过引用并入,用以公开和描述与所述文献相关的方法和/或材料。在与任何并入的文献冲突时,以本说明书的内容为准。
在不背离本发明的范围或精神的情况下,可对本发明说明书的具体实施方式做多种改进和变化,这对本领域技术人员而言是显而易见的。由本发明的说明书得到的其他实施方式对技术人员而言是显而易见得的。本发明说明书和实施例仅是示例性的。
关于本文中所使用的“包含”、“包括”、“具有”、“含有”等等,均为开放性的用语,即意指包含但不限于。
以下对本发明做进一步描述:
实施例1
一种红薯复配粉,以重量份为单位,包括以下组分:
红薯全粉60份,荞麦粉15份、大豆蛋白粉5份、黑豆粉5份、燕麦粉6份、柠檬酸0.06份、壳聚糖0.15份、海藻酸钠0.18份、氯化镁0.09份。
一种红薯复配粉的制备方法,包括以下步骤:
S1、按照红薯复配粉重量份组成,进行备料;
S2、将红薯全粉、荞麦粉、大豆蛋白粉、黑豆粉、燕麦粉分别粉碎,分别过100目筛;然后进行充分混合,得到混合粉;
S3、将混合粉和柠檬酸、壳聚糖、海藻酸钠、氯化镁进行充分混合,得到红薯复配粉。
实施例2
一种红薯复配粉,以重量份为单位,包括以下组分:
红薯全粉60份,荞麦粉10份、大豆蛋白粉3份、黑豆粉5份、燕麦粉5份、柠檬酸0.05份、壳聚糖0.1份、海藻酸钠0.1份、氯化镁0.1份。
一种红薯复配粉的制备方法,包括以下步骤:
S1、按照红薯复配粉重量份组成,进行备料;
S2、将红薯全粉、荞麦粉、大豆蛋白粉、黑豆粉、燕麦粉分别粉碎,分别过100-目筛;然后进行充分混合,得到混合粉;
S3、将混合粉和柠檬酸、壳聚糖、海藻酸钠、氯化镁进行充分混合,得到红薯复配粉。
实施例3
一种红薯复配粉,以重量份为单位,包括以下组分:
红薯全粉65份、荞麦粉12份、大豆蛋白粉4份、黑豆粉8份、燕麦粉8份、壳聚糖0.3份、海藻酸钠0.15份、柠檬酸0.08份、氯化镁0.06份;
一种红薯复配粉的制备方法,包括以下步骤:
S1、按照红薯复配粉重量份组成,进行备料;
S2、将红薯全粉、荞麦粉、大豆蛋白粉、黑豆粉、燕麦粉分别粉碎,分别过150目筛;然后进行充分混合,得到混合粉;
S3、将混合粉和柠檬酸、壳聚糖、海藻酸钠、氯化镁进行充分混合,得到红薯复配粉。
实施例4
一种红薯复配粉,以重量份为单位,包括以下组分:
红薯全粉70份,荞麦粉15份、大豆蛋白粉5份、黑豆粉10份、燕麦粉10份、柠檬酸0.1份、壳聚糖0.5份、海藻酸钠0.2份、氯化镁0.05份。
一种红薯复配粉的制备方法,包括以下步骤:
S1、按照红薯复配粉重量份组成,进行备料;
S2、将红薯全粉、荞麦粉、大豆蛋白粉、黑豆粉、燕麦粉分别粉碎,分别过200目筛;然后进行充分混合,得到混合粉;
S3、将混合粉和柠檬酸、壳聚糖、海藻酸钠、氯化镁进行充分混合,得到红薯复配粉。
其中:荞麦粉中蛋白含量不低于15%,黑豆粉中蛋白含量不低于35%的黑豆,燕麦粉中蛋白含量不低于10%,大豆蛋白粉中蛋白含量不低于50%。
红薯全粉的制备方法,包括以下步骤:
1)选料:选取腾飞红薯。
2)干燥:将红薯清洗、去皮,切片,切片厚度约为2-3mm,直径约为2-3cm,蒸煮熟后,平铺在玻璃平皿上,放入鼓风干燥箱中约24h,待红薯片干硬,水分几乎不存在时,取出。
3)粉碎研磨:将红薯片放置电动粉磨机中,研磨30min后取出,得到无矾的熟红薯全粉。
对比例1
实施例3中的红薯全粉;
性能检测:
试验1制备成红薯粉条
红薯复配粉→打糊(制芡)→和面→煮粉糊化→压面成型→冷却(低温老化)→干燥(自然风干)→成品
1、断条率测定
选择长短、大小均一的红薯粉丝成品40根,在蒸馏水中煮沸20min,计算煮后粉丝断后的条数。每组样品重复测试3次,取平均值。
2、拉伸检测
取粗细均匀,长度一致的红粉条样品,在沸水中煮至中间白丝完全消失,冷却后用吸水纸吸干粉丝表明水分,然后将粉条两端分别用夹具固定,进行拉伸,每组测试重复5次,取平均值。
3、蒸煮损失率检测
取粗细均匀,长度一致的粉条样品,加入10倍质量的水,加热煮沸20min后,用布氏漏斗过滤。滤液滤入已恒重的烧杯(烧杯质量m2,g)中。将滤液蒸干后,置于鼓风干燥箱中于105烘干至恒重。
将实施例1-实施例4制备出的红薯复配粉、对比例1的红薯全粉,进行上述试验,得到的结果,汇总至表1
表1
因此可以看出,本发明制备的红薯复配粉,在制备红薯粉条时,具备很低的断条率,较高的拉伸力,以及较低的蒸煮损失率。
试验2体外消化率实验
称取处理后待测样品20.000g,加醋酸钠缓冲液20mL置于研钵,研磨,转移到250mL容量瓶中,加α-淀粉酶溶液(淀粉酶活力为20000u/mL)4mL,定容。置于39℃水浴保温处理,缓慢搅拌,分别在第0min、60min、120min、180min、240min时取摇匀后的淀粉溶液8mL,分别置于离心管中,在5000r/min离心10min后取上清液2mL于25mL容量瓶中定容,测定其中还原糖的含量。以加酶水解后生成的还原糖的量占样品干重的百分含量(db%)表示淀粉的体外消化率。
表2
因此,从表2可看出,本发明制备出的红薯复配粉,比一般的红薯全粉,具有更优的体外消化效果。
本领域技术人员将认识到,对以上描述做出众多变通是可能的,所以实施例仅是用来描述一个或多个特定实施方式。
尽管已经描述和叙述了被看作本发明的示范实施例,本领域技术人员将会明白,可以对其作出各种改变和替换,而不会脱离本发明的精神。另外,可以做出许多修改以将特定情况适配到本发明的教义,而不会脱离在此描述的本发明中心概念。所以,本发明不受限于在此披露的特定实施例,但本发明可能还包括属于本发明范围的所有实施例及其等同物。
Claims (5)
1.一种红薯复配粉,其特征在于,以重量份为单位,包括以下组分:
红薯全粉60-70份,荞麦粉10-15份、大豆蛋白粉3-5份、黑豆粉5-10份、燕麦粉5-10份、柠檬酸0.05-0.1份、壳聚糖0.1-0.5份、海藻酸钠0.1-0.2份、氯化镁0.05-0.1份。
2.根据权利要求1所述的一种红薯复配粉,其特征在于,所述红薯全粉为熟红薯全粉。
3.根据权利要求2所述的一种红薯复配粉,其特征在于,所述熟红薯全粉为无矾的熟红薯全粉。
4.根据权利要求3所述的一种红薯复配粉,其特征在于,以重量份为单位,包括以下组分:
红薯全粉65份、荞麦粉12份、大豆蛋白粉4份、黑豆粉8份、燕麦粉8份、壳聚糖0.3份、海藻酸钠0.15份、柠檬酸0.08份。
5.一种如权利要求1-4任一项所述的红薯复配粉的制备方法,其特征在于,包括以下步骤:
S1、按照红薯复配粉重量份组成,进行备料;
S2、将红薯全粉、荞麦粉、大豆蛋白粉、黑豆粉、燕麦粉分别粉碎,分别过100-200目筛;然后进行充分混合,得到混合粉;
S3、将混合粉和柠檬酸、壳聚糖、海藻酸钠、氯化镁进行充分混合,得到红薯复配粉。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210288685.9A CN114601134A (zh) | 2022-03-22 | 2022-03-22 | 一种红薯复配粉及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210288685.9A CN114601134A (zh) | 2022-03-22 | 2022-03-22 | 一种红薯复配粉及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114601134A true CN114601134A (zh) | 2022-06-10 |
Family
ID=81864380
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210288685.9A Pending CN114601134A (zh) | 2022-03-22 | 2022-03-22 | 一种红薯复配粉及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114601134A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20160324204A1 (en) * | 2015-01-22 | 2016-11-10 | Mingfu LU | Complete Nutritional Powder and Preparation Method Thereof |
CN112244273A (zh) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | 高拉伸强度紫薯营养鲜湿粉条及其制备方法 |
CN112244271A (zh) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | 高纤维低糖薯类营养鲜湿粉条及其制备方法 |
CN112655945A (zh) * | 2020-12-23 | 2021-04-16 | 中国农业科学院农产品加工研究所 | 一种无明矾薯类粉丝粉条及其制备方法 |
CN113974136A (zh) * | 2021-10-27 | 2022-01-28 | 南京农业大学 | 利用无机盐和胶体结合湿热处理制备无明矾芡糊的方法 |
-
2022
- 2022-03-22 CN CN202210288685.9A patent/CN114601134A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20160324204A1 (en) * | 2015-01-22 | 2016-11-10 | Mingfu LU | Complete Nutritional Powder and Preparation Method Thereof |
CN112244273A (zh) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | 高拉伸强度紫薯营养鲜湿粉条及其制备方法 |
CN112244271A (zh) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | 高纤维低糖薯类营养鲜湿粉条及其制备方法 |
CN112655945A (zh) * | 2020-12-23 | 2021-04-16 | 中国农业科学院农产品加工研究所 | 一种无明矾薯类粉丝粉条及其制备方法 |
CN113974136A (zh) * | 2021-10-27 | 2022-01-28 | 南京农业大学 | 利用无机盐和胶体结合湿热处理制备无明矾芡糊的方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Li et al. | A systematic review of rice noodles: Raw material, processing method and quality improvement | |
CN105166759B (zh) | 一种高膳食纤维椰子粉及其用途 | |
CN113287717A (zh) | 一种低gi冲泡即食面条及其制备方法 | |
CN103392976B (zh) | 一种双层速冻饺子专用粉、制备方法及降血脂的饺子 | |
KR102507894B1 (ko) | 양배추와 마를 함유하는 발효 빵 및 그 제조방법 | |
JPWO2019163965A1 (ja) | 飲食品利用に適した食物繊維高含有澱粉 | |
CN111789225A (zh) | 一种低gi非油炸挤出方便面及其制备方法 | |
CN113068731A (zh) | 一种低热量无蔗糖无油无面粉添加新型蛋糕及其制备方法 | |
CN106614892A (zh) | 一种高麦麸膳食纤维蛋糕粉 | |
CN108378288B (zh) | 一种适用于微波烹制的粗粮发糕及其制备方法 | |
CN113662135A (zh) | 富含膳食纤维的低植酸马铃薯燕麦糕的制作方法 | |
CN114287564A (zh) | 一种筋性强的杂粮挂面及其制作方法 | |
CN113662086A (zh) | 一种植物蛋白肉素肉饼及其制备方法 | |
CN111685270B (zh) | 一种方便米粉的制作方法 | |
CN105410883A (zh) | 一种芹菜粉丝及其制备方法 | |
CN114601134A (zh) | 一种红薯复配粉及其制备方法 | |
CN114009667A (zh) | 一种杂粮酒酿蒸糕及其制备方法 | |
CN113973868A (zh) | 一种燕麦紫薯蛋糕的制作方法 | |
CN1324988C (zh) | 菊芋青稞系列保健食品 | |
Feng et al. | Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread | |
WO2004084636A1 (en) | Food composition, functional pasta product with high fibre content derived therefrom and process for the production thereof | |
CN112021510A (zh) | 一种含高抗性淀粉的低gi方便米粉及其制备方法 | |
RU2653727C1 (ru) | Оптимальный состав колбасы варёной, обогащённой мукой из оболочек семян подорожника блошного Plantago psyllium L. | |
CN110833141A (zh) | 一种耐煮魔芋葡甘聚糖面条及其制备方法 | |
CN111011728A (zh) | 一种红心火龙果荞麦面的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220610 |