CN114698780A - Bamboo shoot dietary fiber leisure potato chips and processing method thereof - Google Patents
Bamboo shoot dietary fiber leisure potato chips and processing method thereof Download PDFInfo
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- CN114698780A CN114698780A CN202111308376.5A CN202111308376A CN114698780A CN 114698780 A CN114698780 A CN 114698780A CN 202111308376 A CN202111308376 A CN 202111308376A CN 114698780 A CN114698780 A CN 114698780A
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- 238000005507 spraying Methods 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- 208000018464 vernal keratoconjunctivitis Diseases 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 239000002912 waste gas Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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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Abstract
The invention relates to a bamboo shoot dietary fiber leisure potato chip and a processing method thereof, wherein the bamboo shoot dietary fiber leisure potato chip comprises the following raw materials: potato starch, modified bamboo shoot dietary fiber, salt, bamboo shoot salted bamboo shoot juice, white granulated sugar, plain flour, corn starch, sodium bicarbonate powder, water and rapeseed oil. The processing method comprises the following steps: bamboo shoot head pretreatment, preparation of bamboo shoot dietary fiber powder, modification of bamboo shoot dietary fiber, preparation of potato chip flour dough, flour embryo steaming, dough sheet preparation, pre-baking, moisture homogenization and the like. The invention has no additive, and the food is safely carried out in the whole production process; the processing residues of agricultural products are used as raw materials to build an optimal formula, bamboo shoot cattail heads are used for modification, the water and oil holding capacity and the expansibility of the bamboo shoot dietary fibers are improved, the satiety property of the bamboo shoot dietary fibers after oil absorption and ingestion is improved, the functions of losing weight and reducing fat are endowed, and the bamboo shoot fiber leisure potato chips with good taste and flavor are produced by matching with a low-temperature non-frying and non-baking process.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to bamboo shoot dietary fiber leisure potato chips and a processing method thereof.
Background
Bamboo shoot, a special vegetable, contains 18 amino acids, some of which are essential to the human body, such as: tryptophan has antiallergic effect, and can be used for treating seasonal rhinitis, acute and chronic allergic conjunctivitis, vernal keratoconjunctivitis, allergic eczema, and intestinal anaphylaxis caused by food. Bamboo shoots also contain various trace elements necessary for the human body, such as selenium and germanium. Selenium has effects in removing toxic materials, protecting liver, enhancing disease resistance of diabetic patients, preventing complications, relieving anxiety and depression, and protecting vision; germanium has immunity improving, natural healing, antitumor, and antiviral effects. Health scientists think that people in places where bamboo forests are jungled have long lives and rarely suffer from hypertension, which has a certain relation with frequent eating of bamboo shoots, and the bamboo shoots are known as green health food. Meanwhile, because the taste is fresh, tasty, delicious and rich in nutrition, Lingnan people all put the food into one of the delicacies of mountain and have the first name of vegetarian food. Especially, bamboo shoots have the characteristics of low fat, low sugar and multiple fibers, can promote intestinal peristalsis, help digestion, remove food retention and prevent constipation, are good products for fat people to lose weight and have the effect of preventing colorectal cancer. In the aspect of traditional Chinese medicine, the bamboo shoots are sweet in taste, slightly cold and nontoxic, and have the effects of clearing heat and reducing phlegm, tonifying qi and harmonizing stomach, treating diabetes, promoting water passage, benefiting diaphragm and refreshing stomach and the like in medicine.
The fast-paced and high-strength living environment enables more and more modern people to step into a sub-health state, the current medical treatment mode is gradually transited from a treatment type to a prevention health care type, and the trend of pursuing healthy and advocating natural foods is a trend of modern life. Bamboo shoots growing in a forest land environment with fresh air as one of the traditional forest vegetables are not polluted by harmful substances such as waste gas, sewage, pesticides, fertilizers and fly ash, and are green and healthy food in the true sense pursued by modern people due to the characteristics of high fiber, low fat and complete nutrition.
In the field of snack foods, potato has always been one of the most popular raw materials. The fresh-cut potato chips are prepared by cutting potatoes into slices, frying or baking the slices to be crisp and seasoning the slices; the composite potato chips are very popular among people due to the crisp mouthfeel and various tastes, and the composite potato chips are prepared by taking potato starch as a main raw material, preparing flour wrappers by mixing ingredients, and then puffing the flour wrappers by frying or baking to prepare products. With the proliferation of the snack food market, consumers are beginning to pay more attention to the health and nutrition of the product. Snack foods with low calorie, low fat, low sugar, and high dietary fiber are becoming the mainstream of new product development. A wide variety of potato chips and related products are available on the market. After retrieval, regarding the product of potato chips, chinese patent No. 201310749328.9 discloses a cucumber-flavored potato chip and a preparation method thereof: the potato chip is prepared from potato powder, flour, wheat germ, oat flour, cucumber, asparagus, mung bean sprout, chickpea, lily powder, lemon, cistanche, prepared rhizome of rehmannia, schisandra chinensis and other raw materials, and the main body is prepared by matching various fruits and vegetables, the prepared rhizome of rehmannia, sealwort and other Chinese herbal medicine raw materials with potato and flour and baking the mixture in terms of formula process; chinese patent No. 202010068167.7 discloses a truffle potato chip preparation method and a truffle potato chip, 201811420410.6 discloses a truffle potato chip preparation method and a truffle potato chip preparation method, and respectively discloses that fresh-cut potato chips made of potato raw materials are fried, truffle grains, truffle salt and truffle oil are added for seasoning, and fresh-cut potato chips made of potato raw materials are baked. 201610668521.3A potato chip with hickory taste is prepared by molding mashed potato, semen Panici Miliacei powder, semen glycines powder, Spirulina powder, and flavoring agent, frying, centrifuging, deoiling, and mixing with flavoring agent; 201610665409.4A potato chip with fructus Citri Grandis taste is prepared from mashed potato, jowar powder, Coicis semen powder, spirulina powder, and flavoring agent by pressing, shaping, frying, removing oil by centrifugation, and spraying flavoring agent. The processing method of the potato chips disclosed above has the disadvantages that products are prepared by adding auxiliary materials and changing seasonings on the basis of the ingredients of the fresh-cut potato chips taking potatoes as main raw materials and the composite potato chips taking potato starch as main raw materials through traditional frying and baking, belong to the upgrading of the formula, and are lack of innovation; meanwhile, the traditional baking and frying temperature is basically obviously higher than 130 ℃, acrylamide is extremely easy to generate, and health hidden trouble is brought. Chinese patent No. 201310596749.2 discloses a bamboo shoot potato chip and a processing technology thereof, wherein the bamboo shoot potato chip comprises the following ingredients: potato: 90-120, bamboo shoots: 80-100, salt: 2-3, monosodium glutamate: 1-3, pepper powder: 3-6, white granulated sugar: 1-3, flour: 20-40, baking soda powder: 1-4, ginger: 3-8, shallot: 4-8, water and an appropriate amount of edible oil, and steaming, making the dough sheet and then baking (220-. As can be seen, the bamboo shoot homogenate is only added in the formula of the bamboo shoot potato chip, the later processing technology is still the traditional technology, the baking temperature is still too high (at least 220 ℃), the innovation is lacking, and the health is not good.
Through market research, the existing products in the market are basically a composite seasoning potato chip series taking potato starch as a main material and mainly brands such as musicians, Copico and the like.
In conclusion, potato chip series products which are actually sold in the market and disclosed in the prior art have various characteristics and flavors, but basically improve and upgrade the raw material composition and the formula of seasoning spices on the basis of the composite potato chips taking traditional potato starch as a main raw material. The obvious defects are that products prepared by traditional frying and baking through adding auxiliary materials and changing seasonings on the basis of the ingredients of fresh-cut potato chips taking potatoes as main raw materials and composite potato chips taking potato starch as main raw materials belong to the upgrading of the formula and lack of innovation; meanwhile, the temperature of the traditional baking and frying is basically obviously higher than 130 ℃, acrylamide is extremely easy to generate, health hidden troubles are easy to bring, and the ever-increasing requirements of consumers on leisure, healthy, nutritional and delicious potato chips cannot be met.
After retrieval and market investigation, the data report and product market of the high bamboo shoot fiber leisure potato chips which are prepared by using the simplest processing principle of retaining the original natural flavor of foods and the flavor blending principle of flavor sense science, taking fresh sweet bamboo shoot juice obtained by salting and seeping out of a proper amount of peeled bamboo shoots as a coordinator to strengthen the fresh sweet taste (body fragrance) of the composite potato chips, adding bamboo shoot modified dietary fibers to improve the crisp taste and endow the modified dietary fibers with special health effects, and further improving the fragrance and the palatability by matching with microwave decompression puffing, and are good in taste and flavor by using a low-temperature non-frying and non-baking process are not found.
Disclosure of Invention
Aiming at the problems in the prior art, the invention relates to a bamboo shoot dietary fiber leisure potato chip and a processing method thereof.
The invention is realized by the following technical scheme:
the bamboo shoot dietary fiber leisure potato chips comprise the following raw materials in parts by weight:
100-150 parts of potato starch, 90-120 parts of modified bamboo shoot dietary fiber, 3-5 parts of salt, 6-8 parts of bamboo shoot salted bamboo shoot juice, 3-5 parts of white granulated sugar, 30-50 parts of medium gluten flour, 40-60 parts of corn starch, 2-4 parts of sodium bicarbonate powder, 70-100 parts of water and 20-30 parts of rapeseed oil.
The processing method of the bamboo shoot dietary fiber leisure potato chips comprises the following steps:
1) bamboo shoot bud early-stage treatment: selecting bamboo shoot heads of fresh bamboo shoots which are not mechanically damaged and have consistent bamboo shoot age and appearance, removing shells, cleaning, drying, crushing by using a grinding machine, and sieving by using a 80-mesh sieve to obtain bamboo shoot powder;
2) preparing bamboo shoot dietary fiber powder: adding the bamboo shoot powder prepared in the step 1) into a beaker containing MES-Tris buffer solution, then adding heat-resistant alpha-amylase to hydrolyze starch at 95 ℃ for 35min, cooling the hydrolysate to 60 ℃, adding protease to further hydrolyze protein for 30min, then adding an amyloglucosidase solution, further hydrolyzing for 30min at pH 4.5, then drying the hydrolysate in a ventilated oven at 60 ℃ for 24h, and finally crushing the dried hydrolysate to obtain bamboo shoot dietary fiber powder;
3) modification of bamboo shoot dietary fiber: performing puffing modification by adopting steam at variable temperature and pressure difference, adding distilled water into the bamboo shoot dietary fiber powder prepared in the step 2) to prepare a bamboo shoot powder aqueous solution, placing the bamboo shoot powder aqueous solution into a steam at variable temperature and pressure difference puffing tank, heating until the vapor pressure in the tank reaches 0.2MPa, keeping for 10min, then reducing the pressure to 500Pa within 100-120s, keeping for 10min, and then recovering the normal pressure; after the treatment is finished, adding 95% ethanol with 4 times volume of the total weight of the raw materials, standing overnight, performing suction filtration, drying at 60 ℃, and crushing to obtain the bamboo shoot head dietary fiber subjected to steam variable-temperature differential-pressure puffing modification for later use;
4) preparing potato chip flour dough: the composition is characterized by comprising the following raw materials in parts by weight: 100-150 parts of potato starch, 90-120 parts of modified bamboo shoot dietary fiber, 3-5 parts of salt, 6-8 parts of bamboo shoot salted bamboo shoot juice, 3-5 parts of white granulated sugar, 30-50 parts of medium gluten flour, 40-60 parts of corn starch, 2-4 parts of sodium bicarbonate powder, 70-100 parts of water and 20-30 parts of rapeseed oil, uniformly mixing the raw materials according to the formula amount, kneading the mixture at a speed of 70-120 rpm in a dough kneading machine for 5-10 minutes until no dry powder exists basically, and kneading the mixture at a medium rotating speed for 5-10 minutes until the dough is smooth and has moderate hardness and certain elasticity for later use;
5) steaming the flour blank: putting the flour dough into a steamer for steaming at the temperature of 95-100 ℃ for 25-40 minutes;
6) dough sheet manufacturing: after steaming, making the flour dough into a wrapper with the thickness of 0.5-1 mm in a dough roller press, and slicing the wrapper according to a mould;
7) pre-baking: pre-drying the dough sheet obtained in the step 6) in a hot air drying oven at the temperature of 55-65 ℃ for 4-6 hours until the water content reaches 45-50%;
8) homogenizing moisture: homogenizing the moisture of the dough sheet pre-dried in the step 7), wherein the process parameters are as follows: the temperature of the dough leavening box is 8-10 ℃ for 2-3 hours
9) Puffing: the dough sheet is subjected to microwave treatment in a vacuum environment under reduced pressure to complete puffing, and then is cooled for 40-60 minutes at 10-15 ℃ to obtain puffed potato chips;
10) grading and packaging: grading the product by a manual or automatic grading machine, and then packaging by a nitrogen-filled packaging machine.
Further, the drying treatment in step 1) is carried out under conditions of 60 ℃ for 60 hours.
Further, in the step 2), the material-liquid ratio g/mL of the bamboo shoot powder to the MES-Tris buffer solution is 1:40, and the pH value of the MES-Tris buffer solution is 8.2; the ratio g/mu L of the bamboo shoot powder to the heat-resistant alpha-amylase is 1: 50; the feed-liquid ratio g/mu L of the bamboo shoot powder to the protease is 1:100, and the concentration of the protease is 50 mg/mL; the feed-liquid ratio g/mu L of the bamboo shoot powder to the amyloglucosidase solution is 1: 300.
Further, the feed-liquid ratio g/mL of the bamboo shoot dietary fiber powder to the distilled water in the bamboo shoot powder aqueous solution in the step 3) is 1: 50.
Further, the vacuum degree of the microwave treatment in the step 9) is 0.045MPa to 0.065 MPa; the microwave power is 60-80 w/g dough sheet wet weight, and the time is 80-110 seconds.
According to the invention, the dietary fiber in the bamboo shoot head which is a waste cut in the bamboo shoot processing process is modified by a physical modification method with good safety, namely a steam temperature-changing pressure-difference puffing modification method, according to the rich dietary fiber, so that the water holding capacity, the expansion capacity, the combination water capacity and the nitrite adsorption capacity of the bamboo shoot dietary fiber in the bamboo shoot head are improved. Furthermore, the modified bamboo shoot dietary fiber is added into the raw materials of the potato chips, the proper proportion of amino acid and sugar in the modified bamboo shoot dietary fiber can add fresh and sweet taste to the potato chips, and the modified bamboo shoot dietary fiber, the potato starch and the corn starch can make up for the defect of insufficient crispness of the starch raw materials, and the potato chips have crisp and chewy mouthfeel, so that the optimal mouthfeel of the composite potato chips is achieved; meanwhile, the proper amount of the bamboo shoot dietary fiber can physically adsorb partial vegetable oil remained in the ingredients and the process, inhibit the vegetable oil from being absorbed by intestines and stomach, and simultaneously play roles in promoting gastrointestinal peristalsis and detoxifying;
the invention utilizes the waste of bamboo shoot salted bamboo shoot juice in the processing process of bamboo shoot industrial clear juice raw material bamboo shoot, the ingredient is natural and has no additive, the clear and sweet bamboo shoot juice is exuded in the pure salt low-salt pre-salting process after steam blanching of peeled bamboo shoot, belongs to processing residues, and is rich in amino acid, sugar and salt, so the environment can be polluted after discharge, and an aeration tank for sewage treatment is difficult to treat due to the existence of salt. The bamboo shoot juice exuded from the bamboo shoots under the action of the salt has fresh and sweet flavor, presents fresh aroma and fresh and sweet taste of the Qingling under the coordination of a proper amount of the salt, has high conformity with the flavor of potato chips through formulation experiments, can generate a synergistic interaction effect by the coordination of the fresh and sweet juice and the salt, further strengthens and highlights the original flavor of the fresh and sweet potato chips, and can obviously inhibit the generation of bad flavor under the steaming and puffing states of products.
In the processing method, the composite potato chips are processed by combining microwave puffing and pressure reduction puffing technologies, so that the defects that the puffing degree and the crispness of the obtained potato chip product are not good when the microwave puffing technology is used alone and the coking phenomenon is caused due to high energy consumption and non-uniform moisture of the product when the pressure reduction puffing technology is used alone are overcome.
The formula and the processing method of the novel composite potato chip do not contain any additive, and the food of the novel composite potato chip is safely carried out in the whole production process of the product; processing residues of a plurality of agricultural product processing industries are used as non-additive food ingredient-level safe raw materials to establish an optimal formula, especially bamboo shoot cattail heads are used for carrying out physical modification on the bamboo shoot processing residues to improve the water-holding oil-holding capacity and the expansibility of bamboo shoot dietary fibers and the capability of adsorbing nitrite, so that the characteristics of inhibiting oil absorption and improving the satiety of the bamboo shoot dietary fibers after being ingested are improved, the bamboo shoot fiber leisure potato chips with excellent taste and flavor are endowed with the functions of losing weight and reducing fat, and the sophisticated and unique low-temperature non-fried non-baking (microwave pressure reduction combined puffing process) process is matched to produce the bamboo shoot fiber leisure potato chips with excellent taste and flavor.
Drawings
FIG. 1 is a standard curve of sodium nitrite;
FIG. 2 is a standard curve for cholesterol.
Detailed Description
The present invention will be described in further detail with reference to specific examples to better understand the technical solution.
Example (b): processing method of bamboo shoot dietary fiber leisure potato chips
1) Preparing bamboo shoot bud head modified dietary fiber: selecting 50Kg of bamboo shoot heads of fresh bamboo shoots without mechanical damage and consistent bamboo shoot age and appearance, removing shells, cleaning, drying at 60 ℃ for 60 hours, crushing by a grinder, and sieving by a 80-mesh sieve to obtain the bamboo shoot powder. Dietary fiber of thunberg bamboo shoots was prepared according to the AOAC method by adding 1g of the powder to a beaker containing 40mL of MES-Tris buffer (pH 8.2). 50 μ L of thermostable α -amylase was then added to hydrolyze the starch at 95 ℃ for 35 min. After cooling the hydrolysate to 60 ℃ the protein was further hydrolysed for 30min by adding 100. mu.L protease (50 mg/mL). Then 300. mu.L of an amyloglucosidase solution was added, the hydrolysis was further performed at pH 4.5 for 30min, and then the hydrolysate was dried in a vented oven at 60 ℃ for 24 h. Finally, crushing the dried hydrolysate to obtain 1.5kg of dietary fiber powder of the bamboo shoot;
steam temperature and pressure changing and pressure difference puffing modification: preparing 50g of bamboo shoot head dietary fiber powder and distilled water into a 1:50 aqueous solution, placing the aqueous solution in a steam variable-temperature differential-pressure puffing tank, heating until the vapor pressure in the tank reaches 0.2MPa, keeping for 10min, then reducing the pressure to 500Pa within 100-120s, keeping for 10min, and then recovering the normal pressure. After the treatment is finished, adding 95% ethanol with 4 times volume of the total weight of the raw materials, standing overnight, performing suction filtration, drying at 60 ℃, and crushing to obtain the bamboo shoot head dietary fiber subjected to steam variable-temperature differential-pressure puffing modification for later use;
2) preparing potato chip flour dough: the composition is characterized by comprising the following raw materials in parts by weight: 100-150 parts of potato snowflake starch, 90-120 parts of bamboo shoot head modified dietary fiber, 3-5 parts of salt, 6-8 parts of bamboo shoot salted bamboo shoot juice, 3-5 parts of white granulated sugar and medium gluten flour: 30-50 parts of corn starch, 40-60 parts of sodium bicarbonate powder, 2-4 parts of sodium bicarbonate powder, 70-100 parts of water and 20-30 parts of rapeseed oil, uniformly mixing the raw materials according to the formula amount, kneading the dough for 5-10 minutes at a medium rotating speed in a dough kneading machine at 70-120 rpm until no dry powder exists basically, and keeping the dough for later use until the dough is smooth, moderate in hardness and has certain elasticity;
3) steaming the flour blank: putting the flour dough into a steamer for steaming at the temperature of 95-100 ℃ for 25-40 minutes;
4) dough sheet manufacturing: after steaming, making the flour dough into a dough sheet with the thickness of 0.5-1 mm in a dough roller press, and slicing the dough sheet according to a die;
5) pre-baking: and (5) pre-drying the dough sheet obtained in the step 4) in a hot air drying oven at the temperature of 55-65 ℃ for 4-6 hours until the water content reaches 45-50%.
6) Homogenizing moisture: homogenizing the moisture of the dough sheet obtained in the step 5), wherein the process parameters are as follows: the temperature of the dough leavening box is 8-10 ℃ and the time is 2-3 hours;
7) puffing: the dough sheet is subjected to microwave treatment (the vacuum degree is 0.045 MPa-0.065 MPa; the microwave power is 60-80 w/g of the wet weight of the dough sheet, and the time is 80-110 seconds) under a reduced pressure vacuum environment to complete puffing, and then the puffed potato chips are obtained after cooling for 40-60 minutes at 10-15 ℃;
8) grading and packaging: grading the product by a manual or automatic grading machine, and then packaging by a nitrogen-filled packaging machine.
Experimental example: influence of modification of bamboo shoot head dietary fiber on physicochemical properties
The hydrophilic group of the dietary fiber structure enables DF to have strong water holding capacity and water swelling capacity, and also has a plurality of active groups with adsorption effect, which can adsorb toxic substances in intestinal tract, such as nitrous acid, bile acid, cholesterol and the like, can promote defecation and timely discharge toxic and harmful substances in the excrement. Some flavone and polysaccharide substances wrapped in the dietary fiber also have antioxidant effect. The dietary fibers obtained from different sources or by the preparation method have obvious differences in physical and chemical properties and physiological functions, and researches show that after the dietary fibers of the tomato pomace are subjected to puffing treatment by using steam at variable temperature and pressure difference, the water holding capacity is reduced, and the oil holding capacity is not changed greatly; after the cellulase is used for modifying the preserved szechuan pickle skin dietary fiber, the water holding capacity, the expansibility, the cation exchange capacity and NO of the modified preserved szechuan pickle skin dietary fiber are found2 -The adsorption capacity is obviously improved.
The invention adopts the modified phyllostachys praecox dietary fiber of the optimized process and compares various physicochemical properties with the untreated dietary fiber, and researches the influence of different modification processes on the water holding capacity, oil holding capacity, expansibility, nitrite adsorption capacity, cholesterol adsorption capacity and other capacities of the dietary fiber.
Main raw materials and reagents: preparing thunberg bamboo shoot dietary fiber; 2, 2-dinitrogen-bis (3-ethylbenzothiazole-6-sulfonic Acid) (ABTS), sodium nitrite, ammonium chloride, acetic acid, sulfanilic acid, potassium ferricyanide, trichloroacetic acid, ferrous sulfate, salicylic acid, hydrogen peroxide, tris (hydroxymethyl) aminomethane, pyrogallol and other chemical reagents belong to analytical grade.
Main equipment and instrument:
youlian instrument research institute of gold jar city, Jiangsu province of FW200-B pulverizer
SWL-23 Water bath Oscillator De Guo Youlebao Co
LXJ-IIB500 centrifugal machine Shanghai' an pavilion scientific instrument factory
RES-2000A rotary evaporator Shanghai Yanglong biochemical instrument factory
Changzhou scientific and education instruments for SHB-III-A80 model circulating Water vacuum Pump
HD-105 type high-pressure steam sterilizing boiler Beijing Kong En Korsau Co Ltd
AHM100D-M model steam temperature and pressure changing puffing machine ATS company, Germany
UV-1800 UV Spectrophotometer Shimadzu corporation, Japan
CR100 color difference meter konica minolta, japan.
Experimental methods
Preparing the bamboo shoot dietary fiber: selecting 50Kg of bamboo shoot heads of fresh bamboo shoots without mechanical damage and with consistent bamboo shoot age and appearance. After the shelling and cleaning treatment, the bamboo shoot is dried for 60 hours at 60 ℃ and crushed by a grinder, and is sieved by a 80-mesh sieve to obtain the bamboo shoot powder. A thunberg DF was prepared according to the AOAC method by adding 1g of the powder to a beaker containing 40mL of MES-Tris buffer (pH 8.2). 50 μ L of thermostable α -amylase was then added to hydrolyze the starch at 95 ℃ for 35 min. After cooling the hydrolysate to 60 ℃ the protein was further hydrolysed for 30min by adding 100. mu.L protease (50 mg/mL). Then 300. mu.L of an amyloglucosidase solution was added, the hydrolysis was further performed at pH 4.5 for 30min, and then the hydrolysate was dried in a vented oven at 60 ℃ for 24 h. Finally, the dried hydrolysate was pulverized to obtain 1.5kg of untreated raspblock dietary fiber powder.
Preparing modified bamboo shoot dietary fiber:
(1) ultrasonic modification: 50g of bamboo shoot dietary fiber powder and distilled water are prepared into a 1:50 aqueous solution, the ultrasonic frequency is 25KHz, the power is 100W, and the modification is carried out for 1h at room temperature (the optimal parameters of the preliminary experiment). And after the treatment is finished, adding 95% ethanol with 4 times of volume, standing overnight, performing suction filtration, and drying and crushing at 60 ℃ to obtain the ultrasonic modified phyllostachys praecox dietary fiber for later use. .
(2) Steam temperature and pressure changing and pressure difference puffing modification: preparing a 1:50 aqueous solution from 50g of phyllostachys praecox dietary fiber powder and distilled water, placing the aqueous solution in a steam temperature-changing pressure-difference puffing tank, heating until the vapor pressure in the tank reaches 0.2MPa, keeping for 10min, then reducing the pressure to 500Pa for 100-120s, keeping for 10min, and then recovering the normal pressure. And after the treatment is finished, adding 95% ethanol with 4 times of volume, standing overnight, performing suction filtration, drying at 60 ℃, and crushing to obtain the modified thunderbolt dietary fiber for later use after the steam temperature-variable pressure-difference puffing.
(3) Modifying by microwave; 50g of bamboo shoot dietary fiber powder and distilled water are prepared into a 1:50 aqueous solution, the microwave power is 700W, and the modification is carried out for 30min (the optimal parameters of the preliminary experiment). And after the treatment is finished, adding 95% ethanol with 4 times of volume, standing overnight, performing suction filtration, drying at 60 ℃, and crushing to obtain the microwave modified phyllostachys praecox dietary fiber for later use.
The follow-up experimental subjects refer to three modified dietary fibers of bamboo shoot head.
Basic component determination: soluble, insoluble and total dietary fiber content in dietary fiber was determined using AOAC 991.43 (2000). The moisture and ash content of dietary fiber was determined using AOAC 2001.12.
Color determination: the color of the sample was measured using a colorimeter. The color value is expressed as lightness/darkness (L)*) Red/green (a)*) And yellow/blue (b)*). Untreated bamboo shoot dietary fiber was used as a reference for calculating the total color difference. The total color difference is calculated according to the following equation:
△E=（△L2+△a2+△b2）1/2
and (3) water holding capacity measurement: accurately weighing 1.0g of sample (m)0) Adding 30mL of distilled water into a 5mL centrifuge tube, shaking uniformly, whirling and shaking for 18h at room temperature, centrifuging for 15min at 5000 r/min, removing supernatant, absorbing residual water on the wall of the centrifuge tube with absorbent paper, and recording the mass m of a wet sample1。
Water holding capacity (g/g) = m1/m0
Oil holding capacity measurement: accurately weighing 1.0g of sample (m)0) Adding 30mL rapeseed oil into a 50mL centrifuge tube, shaking uniformly, whirling and shaking for 2 h at room temperature, centrifuging for 15min at 5000 r/min, removing supernatant, sucking oil remained on the wall of the centrifuge tube with oil absorption paper, and recording the mass m1 of a wet sample.
Oil holding capacity (g/g) = m1/m0
And (3) measuring the expansion force: accurately weighing 0.5g of sample (m)0) Read initial volume (V) in 10mL graduated cylinder1) Adding sufficient distilled water, shaking uniformly, standing at room temperature for 18h, and recording the final volume (V) of the sample in the measuring cylinder2）。
Expansive force (mL/g) = (V)2-V1)/ m0
Determination of nitrite ion adsorption capacity
Drawing a nitrite standard curve: accurately measuring 0.00mL, 0.10mL, 0.20mL, 0.30mL, 0.40mL, 0.50mL 100 mu mol/L NaN02And putting the solutions into 6 colorimetric tubes with the length of 25mL, respectively adding 2mL of 0.4% sulfanilic acid solution, fully mixing, standing for 6min, respectively adding 1mL of 0.2% hydrochloric acid zeitylethylenediamine solution, fixing the volume to a scale by using deionized water, fully mixing, standing for 20min, using a blank tube as a reference, and measuring the absorbance OD of the solutions at the wavelength of 538 nm. Finally, a standard curve was drawn with the NO 2-concentration (. mu.mol/L) as the abscissa x and the absorbance y as the ordinate. Its standard equation and correlation coefficient are shown in fig. 1.
And (3) measuring the content of sodium nitrite: a1 g dietary fiber sample was mixed with 25mL NaNO2The solutions (0.1 mol/L) were mixed andthe pH of the solution was adjusted to 2.0 (simulating the pH environment of the stomach) and 7.0 (simulating the pH environment of the small intestine). The mixture was shaken in a water bath shaker at 37 ℃ at 120r/min for 30min, then centrifuged with a centrifuge at 4000r/min for 20min to precipitate dietary fiber, and the supernatant was collected for the following analysis. Nitrite content was determined by the method of Zhu et al.
Determination of Cholesterol adsorbing Capacity
Drawing a cholesterol standard curve: 0, 0.5, 1.0, 1.5 and 2.0mL of cholesterol standard solution (100. mu.g/mL) was aspirated and placed in 10mL test tubes, and glacial acetic acid was added to each tube to make the total volume of each tube to be 4.0 mL. Adding 2.0mL of iron vitriol color developing solution along the tube wall, mixing, carrying out color comparison at 560nm wavelength after 15min, and drawing a standard curve, wherein the standard equation and the correlation coefficient are shown in figure 2.
And (3) measuring the cholesterol adsorption effect: fresh egg yolk was taken and thoroughly whipped into an emulsion with 9 volumes of distilled water. A 1g dietary fiber sample was mixed with 25g egg yolk emulsion and the pH of the system was adjusted to 2.0 (simulating the pH environment of the stomach) and 7.0 (simulating the pH environment of the small intestine), respectively. The mixture was shaken at 120r/min for 2 hours in a shaking bath at 37 ℃ and centrifuged at 4000r/min for 20min to precipitate dietary fiber, and then the supernatant was collected. The absorbance was measured at a wavelength of 560nm using egg yolk emulsion as a blank.
Statistical analysis: each set of data was determined in triplicate and expressed as mean ± standard deviation. Variance and significance analysis was performed using SPSS 19.0.
Results and analysis
The effect of modification on dietary fiber composition is shown in table 1.
TABLE 1 composition of modified dietary fibers (g/100g dietary fiber)
Note: different letters in the same column indicate significant difference (P <0.05), and the same letters indicate insignificant difference (P > 0.05).
Table 1 shows the composition of the differently treated thunberg DF. Compared with the SDF content (1.12% + -0.05%) of the control untreated group, the three modification modes obviously increase the SDF content (ultrasonic DF, 5.38% + -0.32%, steam variable temperature differential pressure puffing DF, 7.63% + -0.23%, microwave DF, 5.46 +/-0.18%, P < 0.05). The steam temperature and pressure changing puffing treatment plays the best role in improving the SDF content, and the SDF content is 6.81 times of that of an untreated sample. The TDF content is not changed significantly (P is more than 0.05), but the IDF content after the modification by the three modification methods is reduced significantly compared with that of a control group, and the result shows that the IDF can be partially converted into SDF by ultrasonic modification, steam temperature-variable pressure-difference puffing and microwave modification. Multiple effects such as the cavity effect, the free radical effect, the thermodynamic effect, the mechanical effect and the like of the ultrasound are beneficial to increasing the SDF in the modified bamboo shoots; in the steam temperature and pressure changing differential puffing process, the synergistic effect of high-pressure shearing and void explosion can be the reason for the increase of the SDF content; the disturbing effect of microwave treatment promoting the chemical bond breakage of macromolecular substances and the sharp volatilization and mutual extrusion of small molecular substances can also be an important reason for increasing the SDF content.
The effect of modification on dietary fiber color is shown in table 2.
TABLE 2 color (L, a, b) and Total color Difference (Δ E) of the different modified dietary fibers
Note: different letters in the same column indicate significant difference (P <0.05), and the same letters indicate insignificant difference (P > 0.05).
As can be seen from Table 2, L after three modifications compared to untreated DF*Value of a*Value b and*the values are all significantly reduced (P < 0.05). L is*A decrease in value, indicating a decrease in brightness, indicates a darkening in the color of the product, which may be due to small molecule sugars promoting browning reactions during drying. All dietary fibers b*The values are positive and relatively high, indicating that there is a greater tendency for yellow between yellow-green and for the difference between light and dark yellow to be advantageous for using these products in food products, such as bread, cakes and biscuits, for exampleAdding fiber-rich whole grain flour results in a darker and lighter yellow product. In food processing, different types of DF products can be added according to the color requirements of the produced food, and good sensory acceptability is expected to be obtained.
Water retention, oil retention and swelling power, the results are shown in table 3.
TABLE 3 physicochemical Properties of modified dietary fibers
Note: different letters in the same column indicate significant difference (P <0.05), and the same letters indicate insignificant difference (P > 0.05).
The differences in Water Holding Capacity (WHC), Oil Holding Capacity (OHC) and Swelling Capacity (SC) of DF may be related to particle size, porosity, charge density, specific surface area and spatial structure. The water holding capacity, oil holding capacity and swelling capacity of the dietary fibers subjected to ultrasonic and steam variable temperature differential pressure puffing and microwave modification are shown in table 3. The steam temperature-changing pressure-difference puffing DF has the highest water holding capacity (5.98 +/-0.11 g/gDF), the highest oil holding capacity (2.17 +/-0.05 g/gDF) and the highest expansion force (4.98 +/-0.08 mL/gDF), thereby indicating that the steam temperature-changing pressure-difference puffing is a better modified dietary fiber mode; the water holding capacity of microwave DF and ultrasonic DF was also significantly increased compared to untreated DF (P < 0.05); after steam temperature-changing pressure-difference puffing and microwave DF, the oil holding capacity is obviously improved (P is less than 0.05) compared with that of an untreated group, and the oil holding capacity after ultrasonic treatment is not obviously changed compared with that of the untreated group; the three modification modes can obviously improve the expansibility of the dietary fiber.
According to the research results of the relevant documents, the reason of the above results may be that the three treatments promote the increase of the specific surface area of the dietary fiber and the pore size of DF, resulting in the loose structure of DF and thus exposing more hydrophilic groups, thereby resulting in the increase of the water holding capacity; meanwhile, the specific surface area of DF is increased due to loose structure, and more polar and nonpolar groups are exposed, so that research on increasing water holding capacity and oil holding capacity shows that the swelling capacity is in positive correlation with the content of SDF, which can explain to a certain extent that the reason why the swelling capacity of the steam temperature-variable pressure-difference swelling DF is the highest SDF. However, the oil holding power of high ultrasound DF did not change significantly from untreated DF, probably because the reduction in particle size caused by the cavitation fragmentation of ultrasound reduced the ability to bind oil, although the specific surface area of DF increased after sonication.
The modified dietary fibers had the ability to adsorb nitrite and cholesterol, and the results are shown in table 4.
TABLE 4 in vitro absorption Capacity of modified dietary fibers nitrite and Cholesterol
Note: different letters in the same column indicate significant difference (P <0.05), and the same letters indicate insignificant difference (P > 0.05).
Some epidemiological studies have shown that excessive intake of nitrite is considered harmful to human health and may increase the risk of cancer. Table 4 shows that the nitrite absorption capacity (NIAC) of the different samples is significantly increased (P <0.05) by all three modification modes compared with the untreated sample, and the adsorption effect of the steam temperature-swing pressure-difference puffing DF is the best at pH2.0 and pH 7.0. The results show that the dietary fiber obtained by the three methods has the potential effect of preventing human poisoning caused by excessive nitrite intake. In addition, the higher absorptive capacity of NIAC at pH2.0 was found, indicating that DF can absorb more nitrite ions in the stomach than in the intestine. The difference between NIAC at different pH may be caused by small amount of ferulic acid in DF, phenolic acid group has strong adsorption effect on nitroso, but in small intestine environment, carboxyl group of ferulic acid is dissociated due to pH increase, thereby rejecting NO2 -The adsorption effect is affected.
Table 4 also shows that the Cholesterol Absorption Capacity (CAC) of the different samples, the CAC of the bamboo shoot DF was increased by all three modification methods (P < 0.05). The steam temperature and pressure change puffed DF has the best CAC capability, and microwave and ultrasonic treatment are carried out. Adsorption of DF to cholesterol is generally a chemical and physical adsorption. Studies have reported that SDF has a higher CAC than IDF, and thus an increase in modified CAC may be associated with an increase in its SDF content. Furthermore, pH is an important influencing factor for CAC. At pH7.0, the CAC values were significantly higher than those at pH2.0, probably due to the dissociation of some of the side chain groups in SDF at higher pH.
The invention takes the modified bamboo shoot dietary fiber as the raw material, researches the change of the influence of different modification processes on the water holding capacity, the oil holding capacity, the expansion capacity, the nitrite adsorption capacity and the cholesterol adsorption capacity of the dietary fiber, and mainly concludes that:
(1) the three modification modes obviously increase the SDF content (P is less than 0.05), and the effects are that steam temperature-changing pressure-difference puffing > ultrasonic modification and microwave modification are sequentially realized.
(2) The brightness of the modified bamboo shoot dietary fiber is reduced to some extent; the water holding capacity, the expansion force and the oil holding capacity of the dietary fiber are obviously increased (P is less than 0.05) after the steam temperature-changing pressure-difference puffing modification and the microwave modification, the effect is the best, the water holding capacity and the expansion force are obviously increased (P is less than 0.05) after the ultrasonic modification, but the oil holding capacity is not obviously improved compared with the untreated dietary fiber. The three modification modes can improve the hydration property of the bamboo shoot dietary fiber, wherein the steam temperature-variable pressure-difference puffing modification effect is superior to the other two modes.
(3) The three modification modes remarkably increase the nitrous acid adsorption capacity (P <0.05) of the DF, and the adsorption effect of the expanded DF is the best (139.67 +/-0.64 mu g.g) at the pH =2.0 and the pH = 7.0-1And 59.29. + -. 0.75. mu.g.g-1) (ii) a The three modification methods improve the cholesterol adsorption capacity (P is less than 0.05) of the thunberg bamboo DF at the pH =2.0 and 7.0, and the adsorption capacity of the steam temperature-variable pressure-difference expanded DF is the best.
Claims (6)
1. The bamboo shoot dietary fiber leisure potato chips are characterized by comprising the following raw materials in parts by weight:
100-150 parts of potato starch, 90-120 parts of modified bamboo shoot dietary fiber, 3-5 parts of salt, 6-8 parts of bamboo shoot salted bamboo shoot juice, 3-5 parts of white granulated sugar, 30-50 parts of medium gluten flour, 40-60 parts of corn starch, 2-4 parts of sodium bicarbonate powder, 70-100 parts of water and 20-30 parts of rapeseed oil.
2. A processing method of bamboo shoot dietary fiber leisure potato chips is characterized by comprising the following steps:
1) bamboo shoot bud early-stage treatment: selecting bamboo shoot heads of fresh bamboo shoots which are free of mechanical damage and consistent in bamboo shoot age and appearance, removing shells, cleaning, drying, grinding by using a grinding machine, and sieving by using a 80-mesh sieve to obtain bamboo shoot powder;
2) preparing bamboo shoot dietary fiber powder: adding the bamboo shoot powder prepared in the step 1) into a beaker containing MES-Tris buffer solution, then adding heat-resistant alpha-amylase to hydrolyze starch at 95 ℃ for 35min, cooling the hydrolysate to 60 ℃, adding protease to further hydrolyze protein for 30min, then adding an amyloglucosidase solution, further hydrolyzing for 30min at pH 4.5, then drying the hydrolysate in a ventilated oven at 60 ℃ for 24h, and finally crushing the dried hydrolysate to obtain bamboo shoot dietary fiber powder;
3) modification of bamboo shoot dietary fiber: performing puffing modification by adopting steam at variable temperature and pressure difference, adding distilled water into the bamboo shoot dietary fiber powder prepared in the step 2) to prepare a bamboo shoot powder aqueous solution, placing the bamboo shoot powder aqueous solution into a steam at variable temperature and pressure difference puffing tank, heating until the vapor pressure in the tank reaches 0.2MPa, keeping for 10min, then reducing the pressure to 500Pa within 100-120s, keeping for 10min, and then recovering the normal pressure; after the treatment is finished, adding 95% ethanol with 4 times volume of the total weight of the raw materials, standing overnight, performing suction filtration, drying at 60 ℃, and crushing to obtain the bamboo shoot head dietary fiber subjected to steam variable-temperature differential-pressure puffing modification for later use;
4) preparing potato chip flour dough: the composition is characterized by comprising the following raw materials in parts by weight: 100-150 parts of potato starch, 90-120 parts of modified bamboo shoot dietary fiber, 3-5 parts of salt, 6-8 parts of bamboo shoot salted bamboo shoot juice, 3-5 parts of white granulated sugar, 30-50 parts of medium gluten flour, 40-60 parts of corn starch, 2-4 parts of sodium bicarbonate powder, 70-100 parts of water and 20-30 parts of rapeseed oil, uniformly mixing the raw materials in a formula amount, kneading at 70-120 rpm of a dough mixer for 5-10 minutes until no dry powder exists basically, and kneading at a medium rotating speed for 5-10 minutes until the dough is smooth and moderate in hardness and has certain elasticity for later use;
5) steaming the flour blank: putting the flour dough into a steamer for steaming at the temperature of 95-100 ℃ for 25-40 minutes;
6) dough sheet manufacturing: after steaming, making the flour dough into a wrapper with the thickness of 0.5-1 mm in a dough roller press, and slicing the wrapper according to a mould;
7) pre-baking: pre-drying the dough sheet obtained in the step 6) in a hot air drying oven at the temperature of 55-65 ℃ for 4-6 hours until the water content reaches 45-50%;
8) homogenizing moisture: homogenizing moisture of the dough sheet pre-dried in the step 7), wherein the process parameters are as follows: the temperature of the dough leavening box is 8-10 ℃ for 2-3 hours
9) Puffing: the dough sheet is subjected to microwave treatment in a vacuum environment under reduced pressure to complete puffing, and then is cooled for 40-60 minutes at 10-15 ℃ to obtain puffed potato chips;
10) grading and packaging: grading the product by a manual or automatic grading machine, and then packaging by a nitrogen-filled packaging machine.
3. The processing method of bamboo shoot dietary fiber leisure potato chips as claimed in claim 2, characterized in that the drying treatment in the step 1) is carried out for 60h at 60 ℃.
4. The processing method of the bamboo shoot dietary fiber leisure potato chips as claimed in claim 2, wherein the feed-liquid ratio g/mL of the bamboo shoot powder to the MES-Tris buffer in the step 2) is 1:40, and the pH value of the MES-Tris buffer is 8.2; the ratio g/mu L of the bamboo shoot powder to the heat-resistant alpha-amylase is 1: 50; the feed-liquid ratio g/mu L of the bamboo shoot powder to the protease is 1:100, and the concentration of the protease is 50 mg/mL; the feed-liquid ratio g/mu L of the bamboo shoot powder to the amyloglucosidase solution is 1: 300.
5. The processing method of bamboo shoot dietary fiber leisure potato chips as claimed in claim 2, wherein the feed-to-solution ratio g/mL of the bamboo shoot dietary fiber powder to distilled water in the bamboo shoot powder aqueous solution in the step 3) is 1: 50.
6. The processing method of bamboo shoot dietary fiber leisure potato chips as claimed in claim 2, characterized in that the vacuum degree of the microwave treatment in the step 9) is 0.045MPa to 0.065 MPa; the microwave power is 60-80 w/g dough sheet wet weight, and the time is 80-110 seconds.
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