CN1799400A - Low-protein steamed bread made from wheat starch and its production method - Google Patents
Low-protein steamed bread made from wheat starch and its production method Download PDFInfo
- Publication number
- CN1799400A CN1799400A CNA2006100377323A CN200610037732A CN1799400A CN 1799400 A CN1799400 A CN 1799400A CN A2006100377323 A CNA2006100377323 A CN A2006100377323A CN 200610037732 A CN200610037732 A CN 200610037732A CN 1799400 A CN1799400 A CN 1799400A
- Authority
- CN
- China
- Prior art keywords
- steamed bread
- low
- protein
- minutes
- starch
- 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
Images
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a low-protein steamed bread prepared with wheat starch and the preparing method, which in detail is the steamed bread of low phenylalanine special for phenylketonuria patient, belonging to foodstuff production field. Getting wheat starch, pre-gelatinized starch, sodium carboxymethylcellulose, sodium hydrogen carbonate, pagoda powder, water, lecithin, glucoamylase, guar gum, guar gum, and sorbitol; sifting the above main ingredient and findings, putting into vessel for stirring uniformly, then adding water to knead into smooth flour dough, preparing steamed bread billet, putting into steaming pan for steaming and getting the low=protein steamed bread. The invention is characterized by the strong adaptable process, simple operation, and good quality of product, which brings happy for phenylketonuria patient; the phenylalanine content in the product is very low, which is particularly suitable for phenylketonuria patient; and the appearance, inner structure, taste are all near that of steamed bread produced with special powder for producing steamed bread.
Description
Technical field
The present invention relates to a kind of low-protein steamed bread and production method thereof of utilizing wheaten starch to make, specifically is special low phenylalanine (Phe) steamed bun of PKU (PKU) patient, belongs to food processing technology field.
Background technology
(phenylketonuria PKU) is one of modal disorder of amino acid catabolism disease to PKU, belongs to autosomal recessive hereditary diseases.Its cause of disease is that patient's liver lacks the Phe hydroxylase, and the Phe in can not the eubolism food proteins piles up a large amount of Phe and abnormal metabolism product thereof in vivo, causes the infringement of central nervous system, finally causes intelligence disability.According to China part city neonatal screening statistics, this sick incidence of disease near ten thousand/.
The effective ways of treatment PKU are low Phe dietary therapies that restriction patient Phe takes the photograph people's amount at present.The product of low protein diet mainly comprises the bread, cake, biscuit of low albumen etc., but bread, cake, the biscuit of low albumen can not be as the staple foods in above-mentioned patient's diet, eaten traditional staple food in 1,100 and steamed bun is people, it is to be that primary raw material is made with the wheat flour.Owing in steamed bun, contain phenylalanine (Phe), and therefore the PKU patient, can not eat to the phenylalanine in the steamed bun (Phe) allergy.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of phenylalanine (Phe) content extremely low, internal structure, mouthfeel, flavour and the rather approaching low-protein steamed bread and the production method thereof of utilizing wheaten starch to make of steamed bun of making of special-purpose flour.
Main solution of the present invention is achieved in that
The present invention utilize its component proportioning of low-protein steamed bread that wheaten starch makes by weight percentage be:
The present invention mainly adopts wheaten starch to be: 50～60%, the potato pre-gelatinized starch is: 3～10%, sodium carboxymethylcellulose (CMC-Na) is: 0.05～0.5%, sodium acid carbonate (NaHCO
3) be: 0.5～1.0%, the Tata powder is: 1.6～3.2%, water is: 30～40%, lecithin is: 0.05～0.3%, glucoamylase is: 0.0001～0.0004%, the melon bean gum is: 0.1～0.5%, tricalcium phosphate is: 0.001～0.003%, D-sorbite is: 0.5～2.0%; After above-mentioned main ingredient sieved, put into the container mixing and stirring, add entry then and rub up and form smooth dough, be processed into the steamed bun base, put into steamer and treat to steam again after the Shanghai Automobile Factory and be low-protein steamed bread in 15～25 minutes.
The low-protein steamed bread production method processing step that the present invention utilizes wheaten starch to make is as follows: its component proportioning is percentage by weight
1, getting wheaten starch (14% moisture base) is: 50～60%, pre-gelatinized starch (14% moisture base) is: 3～10%, sodium carboxymethylcellulose (CMC-Na) is: 0.05～0.5%, sodium acid carbonate (NaHCO
3) be: 0.5～1.0%, the Tata powder is: 1.6～3.2%, water is: 30～40%, lecithin is: 0.05～0.3%, glucoamylase is: 0.0001～0.0004%, the melon bean gum is: 0.1～0.5%, tricalcium phosphate is: 0.001～0.003%, D-sorbite is: 0.5～2.0% crosses 60～140 mesh sieves;
2, the main ingredient after above-mentioned the sieving is put into container for stirring, in temperature is: stir at a slow speed under 20 ℃～40 ℃ or manual mixing 2～5 minutes, make each batch mixes even, rotating speed is 60～80 rev/mins;
3, adding entry in above-mentioned compound is: 30～40%, and coolant-temperature gage is: 20 ℃～40 ℃, rub up to forming ganoid dough, the time of rubbing up is: 2～8 minutes;
4, the dough that will become reconciled is made into the steamed bun base;
5, the steamed bun base after will being shaped is put into steamer, treats to steam after the Shanghai Automobile Factory to get final product in 15～25 minutes again.
6, the steamed bun that cooks treats that its cooling back installs with freshness protection package, places freezing preservation down, can effectively prevent the aging of steamed bun, and cryogenic temperature is :-15～-25 ℃.
Compared with the prior art the present invention has the following advantages:
Production technology adaptability of the present invention is strong, easy and simple to handle, fast saves time, and superior product quality for the phenylketonuria patient has brought Gospel, has also been set up the new technology approach for the comprehensive utilization of wheaten starch simultaneously; The protein of product and phenylalanine content extremely low (protein about 0.3%, the about 60ppm of phenylalanine) are a kind of food that is particularly suitable for the PKU patient; Through subjective appreciation, its outward appearance, internal structure, mouthfeel, flavour and rather approaching with the steamed bun of dedicated to flour for steamed bread making.
Description of drawings
Fig. 1 is a structural representation of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one: utilize its component proportioning of low-protein steamed bread that wheaten starch makes percentage by weight in the embodiment of the invention:
Accurately taking by weighing wheaten starch is: 50% (14% moisture base), potato pre-gelatinized starch (14% moisture base) are: 10%, sodium carboxymethylcellulose (CMC-Na) is: sodium acid carbonate (NaHCO 0.5%,
3) be: 1.0%, the Tata powder is: 3.2%, lecithin is: 0.3%, glucoamylase (selecting Wuxi outstanding energy section for use, enzyme 120,000 U/g alive) is: 0.0004%, the melon bean gum is: 0.5%, tricalcium phosphate is: 0.003%, D-sorbite is: 2.0%.Above-mentioned main ingredient is placed in the drum sieve to cross puts into mixer after 60 mesh sieves and mix and stir, stirred at a slow speed under 20 ℃ 5 minutes, rotating speed is: 60 rev/mins, make each batch mixes even; Add 32.4966% 20 ℃ running water then, rubbed up face 8 minutes, make ganoid dough, be processed into the steamed bun base.Among the present invention, the consumption of water and water temperature all have a significant impact the steamed bread quality that makes at last and the face time is oversize or the too short quality that all can influence steamed bun.The steamed bun base that is shaped is put into steamer treat to steam again 15 minutes after the Shanghai Automobile Factory, can obtain quality low-protein steamed bread preferably.At last the steamed bun that cooks is treated that its cooling back installs with freshness protection package, placed freezing preservation down, can effectively prevent the aging of steamed bun, cryogenic temperature is :-15～-25 ℃.
Embodiment two: utilize its component proportioning of low-protein steamed bread that wheaten starch makes percentage by weight in the embodiment of the invention:
Accurately taking by weighing wheaten starch is: 55% (14% moisture base), potato pre-gelatinized starch (14% moisture base) are: 5%, sodium carboxymethylcellulose (CMC-Na) is: sodium acid carbonate (NaHCO 0.3%,
3) be: 0.8%, the Tata powder is: 2.6%, lecithin is: 0.2%, glucoamylase (selecting Wuxi outstanding energy section for use, enzyme 120,000 U/g alive) is: 0.0002%, the melon bean gum is: 0.2%, tricalcium phosphate is: 0.002%, D-sorbite is: 1.0%.Above-mentioned main ingredient is placed in the drum sieve to cross puts into mixer after 100 mesh sieves and mix and stir, stirred at a slow speed under 30 ℃ 3 minutes, rotating speed is: 70 rev/mins, make each batch mixes even; Add 34.8978% 30 ℃ running water then, rubbed up face 4 minutes, make ganoid dough, be processed into the steamed bun base.Among the present invention, the consumption of water and water temperature all have a significant impact the steamed bread quality that makes at last and the face time is oversize or the too short quality that all can influence steamed bun.The steamed bun base that is shaped is put into steamer treat to steam again 20 minutes behind the gas, can obtain quality low-protein steamed bread preferably.At last the steamed bun that cooks is treated that its cooling back installs with freshness protection package, placed freezing preservation down, can effectively prevent the aging of steamed bun, cryogenic temperature is :-15～-25 ℃.
Embodiment three: utilize its component proportioning of low-protein steamed bread that wheaten starch makes percentage by weight in the embodiment of the invention:
Accurately taking by weighing wheaten starch is: 57% (14% moisture base), potato pre-gelatinized starch (14% moisture base) are: 3%, sodium carboxymethylcellulose (CMC-Na) is: sodium acid carbonate (NaHCO 0.5%,
3) be: 0.5%, the Tata powder is: 1.6%, lecithin is: 0.1%, grape saccharogenic amylase (selecting that the Wuxi is outstanding for use can section, enzyme live 120,000 U/g) is: 0.0001%, the melon bean gum is: 0.1%, tricalcium phosphate is: 0.001%, D-sorbite be: 0.5%.Above-mentioned main ingredient is placed in the drum sieve to cross puts into mixer after 140 mesh sieves and mix and stir, stirred at a slow speed under 40 ℃ 2 minutes, rotating speed is: 80 rev/mins, make each batch mixes even; Add 36.6989% 20 ℃ running water then, rubbed up face 2 minutes, make ganoid dough, be processed into the steamed bun base.Among the present invention, the consumption of water and water temperature all have a significant impact the steamed bread quality that makes at last and the face time is oversize or the too short quality that all can influence steamed bun.The steamed bun base that is shaped is put into steamer treat to steam again 25 minutes after the Shanghai Automobile Factory, can obtain quality low-protein steamed bread preferably.At last the steamed bun that cooks is treated that its cooling back installs with freshness protection package, placed freezing preservation down, can effectively prevent the aging of steamed bun, cryogenic temperature is :-15～-25 ℃.
The raw material that adopt among the present invention are purchased by market, and that uses is conventional equipment
Claims (2)
1, a kind of low-protein steamed bread that utilizes wheaten starch to make, its component proportioning is percentage by weight:
It is characterized in that getting wheaten starch is: 50～60%, the potato pre-gelatinized starch is: 3～10%, sodium carboxymethylcellulose is: 0.05～0.5%, sodium acid carbonate is: 0.5～1.0%, the Tata powder is: 1.6～3.2%, water is: 30～40%, lecithin is: 0.05～0.3%, glucoamylase is: 0.0001～0.0004%, the melon bean gum is: 0.1～0.5%, tricalcium phosphate is: 0.001～0.003%, D-sorbite is: 0.5～2.0%; After above-mentioned main ingredient sieved, put into the container mixing and stirring, add entry then and rub up and form smooth dough, be processed into the steamed bun base, put into steamer and treat to steam again behind the gas and be low-protein steamed bread in 15～25 minutes.
2, according to the described a kind of production method of utilizing the low-protein steamed bread that wheaten starch makes of claim 1, it is characterized in that adopting following production technology: its component proportioning is percentage by weight
(1), getting wheaten starch is: 50～60%, pre-gelatinized starch is: 3～10%, sodium carboxymethylcellulose is: 0.05～0.5%, sodium acid carbonate is: 0.5～1.0%, the Tata powder is: 1.6～3.2%, water is: 30～40%, lecithin is: 0.05～0.3%, glucoamylase is: 0.0001～0.0004%, the melon bean gum is: 0.1～0.5%, tricalcium phosphate is: 0.001～0.003%, D-sorbite is: 0.5～2.0% crosses 60～140 mesh sieves;
(2), the main ingredient after above-mentioned the sieving puts into container for stirring, in temperature be: stir at a slow speed under 20 ℃～40 ℃ or manual mixing 2～5 minutes, make each batch mixes even, rotating speed is 60～80 rev/mins;
(3), in above-mentioned compound, add entry and be: 30～40%, coolant-temperature gage is: 20 ℃～40 ℃, rub up to forming ganoid dough, the time of rubbing up is: 2～8 minutes;
(4), the dough that will become reconciled is made into the steamed bun base;
(5), the steamed bun base after will being shaped puts into steamer, treat to steam again behind Shanghai Automobile Factory's gas to get final product in 15～25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100377323A CN1799400A (en) | 2006-01-09 | 2006-01-09 | Low-protein steamed bread made from wheat starch and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100377323A CN1799400A (en) | 2006-01-09 | 2006-01-09 | Low-protein steamed bread made from wheat starch and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1799400A true CN1799400A (en) | 2006-07-12 |
Family
ID=36809784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100377323A Pending CN1799400A (en) | 2006-01-09 | 2006-01-09 | Low-protein steamed bread made from wheat starch and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1799400A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742769A (en) * | 2012-07-18 | 2012-10-24 | 冯乐东 | Multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium |
| CN106418465A (en) * | 2016-10-09 | 2017-02-22 | 赤峰禾士营养食品科技有限公司 | Flour and preparation method thereof |
| CN106539087A (en) * | 2016-10-09 | 2017-03-29 | 赤峰赛佰诺医药科技有限公司 | A kind of low albumen self-rising flour and preparation method thereof |
| CN109527337A (en) * | 2019-01-04 | 2019-03-29 | 东营市盛元生态农业有限责任公司 | A kind of non-scale, do not crack lotus root starch steamed bun and preparation method thereof |
-
2006
- 2006-01-09 CN CNA2006100377323A patent/CN1799400A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742769A (en) * | 2012-07-18 | 2012-10-24 | 冯乐东 | Multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium |
| CN102742769B (en) * | 2012-07-18 | 2014-08-20 | 冯乐东 | Multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium |
| CN106418465A (en) * | 2016-10-09 | 2017-02-22 | 赤峰禾士营养食品科技有限公司 | Flour and preparation method thereof |
| CN106539087A (en) * | 2016-10-09 | 2017-03-29 | 赤峰赛佰诺医药科技有限公司 | A kind of low albumen self-rising flour and preparation method thereof |
| CN109527337A (en) * | 2019-01-04 | 2019-03-29 | 东营市盛元生态农业有限责任公司 | A kind of non-scale, do not crack lotus root starch steamed bun and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11950607B2 (en) | Myceliated vegetable protein and food compositions comprising same | |
| CN105166759B (en) | A kind of high dietary-fiber coconut powder and application thereof | |
| CN102823892A (en) | Dietary fiber fish ball and preparation method thereof | |
| CN102326782A (en) | Smoked chicken flavor baked sausage and preparation method thereof | |
| CN109938278A (en) | A kind of luxuriant Cillium dried beef of circle and preparation method thereof | |
| CN113424916A (en) | Vegetable meat light dumplings capable of being subjected to microwave and preparation method thereof | |
| CN1799400A (en) | Low-protein steamed bread made from wheat starch and its production method | |
| CN111631243A (en) | Instant mixed mushroom vegetarian meat pie and preparation method thereof | |
| CN111329040A (en) | Vegetarian meat stuffing and processing technology thereof | |
| CN106259729A (en) | Low-sugar type Hericium erinaceus (Bull. Ex Fr.) Pers. cookies and preparation method thereof | |
| JP3014040B2 (en) | Dietary fiber bread and method for producing the same | |
| JPH08280358A (en) | Food effective for improving lipid metabolism and its production | |
| KR20150101103A (en) | The producing method of chicken jerky snack and pellet | |
| CN113662086A (en) | Vegetable protein meat vegetarian meat pie and preparation method thereof | |
| CN100415102C (en) | Freezed corn dough and its production method | |
| RU2635677C1 (en) | Method for manufacture of chopped meat-and-vegetable semi-finished products of functional designation | |
| KR20120131493A (en) | Functional five-coloured instant cup Tteokbokki Containing Dietary Fiber and Salicornia herbacea and a method of manufacturing the same | |
| CN110169431B (en) | High-calcium fish protein flaky pastry and making method thereof | |
| CN108112893A (en) | A kind of method for promoting delicious and crisp gastrodermis brittleness | |
| CN113841846A (en) | Emulsified sausage and preparation method thereof | |
| CN111202214A (en) | Spicy pork sausage and preparation method thereof | |
| CN1261049C (en) | Process for producing ball-shape food | |
| CN105982081A (en) | Rabbit steaks and making method thereof | |
| RU2631386C1 (en) | Method for manufacturing chopped meat semi-finished products | |
| KR100476418B1 (en) | Calcium-enriched kimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |