CN104366262B - Utilize gluten-free type protein steamed bread that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes and preparation method thereof - Google Patents
Utilize gluten-free type protein steamed bread that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes and preparation method thereof Download PDFInfo
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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
- 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
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- 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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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The present invention provides a kind of gluten-free type protein steamed bread utilizing the thick dietary fiber of Rhizoma Dioscoreae esculentae to make and preparation method thereof, includes Rhizoma Dioscoreae esculentae thick dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch, foodstuff glue, albumen, sugar, Sal and yeast etc. for making the raw material of gluten-free type protein steamed bread.The mass ratio of above-mentioned each raw material is followed successively by 10 40:10 40:10 20:4 12:5 12:5 13:2 6:0.5 3:0.5 3:0.1 3:0.1 1:1 2.When making gluten-free type protein steamed bread, above-mentioned each raw material gross weight is 100:50 70 with the weight ratio of water.The Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread specific volume utilizing this method to make is big, has the peculiar flavour of Rhizoma Dioscoreae esculentae, chewy in taste, the micro-Huang of color and luster, and has good nutrition and health-care effect.
Description
Technical field
The present invention relates to food processing field, specifically, relate to one and utilize the thick meals of Rhizoma Dioscoreae esculentae
Gluten-free type protein steamed bread that fiber makes and preparation method thereof.
Background technology
Celiac disease (CD) is a kind of autoimmunity enteroptosis disease, comments according to geographic area
Estimating, the prevalence at Europe CD is 0.3-2%.It can cause some nutritional labelings such as mineral
Matter, folic acid, the malabsorption of fatsoluble vitamin.Celiac disease is lifelong, permanent, right
In celiac patients, the only effective method is to take in the diet of gluten-free type albumen for a long time.Although
Gluten-free type albumen is beneficial to improving celiac disease symptom, but there is many negative sequela, bag
Include relatively low necessary dietary fiber, trace element, vitamin and mineral absorption etc..
China is Rhizoma Dioscoreae esculentae plantation and big producing country, and within 2012, China's Rhizoma Dioscoreae esculentae cultivated area is 3,480,000
Hectare, yield reaches 73,360,000 tons, accounts for more than the 70% of world's Rhizoma Dioscoreae esculentae total output, be in Semen Tritici aestivi,
The fifth-largest cereal crops after Oryza sativa L., Semen Maydis, Rhizoma Solani tuber osi, ensure national food security and
Promote socio-economic development plays an important role.Rhizoma Dioscoreae esculentae has the highest nutritive value, is praised
For " life prolonging food " and " space food ".According to statistics, China Rhizoma Dioscoreae esculentae is mainly used in processing shallow lake
Powder, sweet potato starch processing enterprise of China is more than 10000, and wherein more than 90% is all medium and small enterprise
Industry, mostly based on handicraft workshop, standardization and through engineering approaches degree are low, and technology falls behind with equipment,
The by-products such as substantial amounts of slurry, slag can be produced in the starch course of processing.According to statistics, 1 is often produced
Ton starch can produce about 0.5 ton of (in terms of butt) sweet potato dregs, its rich in starch, dietary fiber,
The compositions such as pectin, vitamin, mineral element, are good thick dietary fibers.
At present, the processing byproduct of separate sources is added in steamed bread, to improve steamed bread product
Nutritive value, such as peanut dregs, Glycine max (L.) Merr., Fructus Lycopersici esculenti slag, Fructus actinidiae chinensis slag and Fructus Capsici slag etc., this
Containing abundant dietary fiber in a little bits, its addition in steamed bread at about 1-12%,
But the research of dietary fiber thick to Rhizoma Dioscoreae esculentae is less, dietary fiber thick for Rhizoma Dioscoreae esculentae makes gluten-free type
Report in terms of protein steamed bread is the most rarely seen, mainly because of protein contained by it and gliadin and
Glutenin structure is different, does not have the ability forming gluten network structure, and sweat keeps
Gas capacity is more weak.
Summary of the invention
It is contemplated that by technology such as ultra micro smashing, nanorize, microwave treatment, extruding puffings
Change the structure of the thick dietary fiber of Rhizoma Dioscoreae esculentae, be simultaneously introduced the compositions such as foodstuff glue, albumen, sugar, shape
Become to there is certain cancellated Rhizoma Dioscoreae esculentae thick dietary fiber dough, on this basis, it is provided that a kind of
Utilize gluten-free type protein steamed bread that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes and preparation method thereof.
In order to realize the object of the invention, the one of the present invention utilizes the thick dietary fiber of Rhizoma Dioscoreae esculentae to make nothing
The method of mucedin steamed bread, comprises the steps:
1) weigh following raw material in proportion, described raw material include Rhizoma Dioscoreae esculentae thick dietary fiber fecula,
Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, squeeze
Pressure the thick food fibre powder of puffed sweet potato, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch,
Foodstuff glue, albumen, sugar, Sal and yeast, the mass ratio of above-mentioned each raw material is followed successively by 10-40:
10-40:10-20:4-12:5-12:5-13:2-6:0.5-3:0.5-3:0.1-3:0.1-1:
1-2；When making gluten-free type protein steamed bread, above-mentioned each raw material gross weight is 100 with the weight ratio of water:
50-70；
2) taking the foodstuff glue of formula ratio to be dissolved in temperature and be 50-100 DEG C, quality is mixed powder quality
The water of 10-30% is made foodstuff glue gel solution；
3) taking the yeast of formula ratio to be dissolved in temperature and be 30-38 DEG C, quality is mixed powder quality 5-15%
Water is made yeast soln, is placed in 30-38 DEG C of constant incubator activation 5-20min；
4) take the Rhizoma Dioscoreae esculentae thick dietary fiber fecula of formula ratio, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder,
Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae,
Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch, albumen, sugar, Sal mix homogeneously,
Place 0.5-5h at 20-40 DEG C, add the water of said mixture quality 30-50%, and add step
2) foodstuff glue gel solution, then makes dough/pasta with 80-120rpm stirring 5-15min；
5) to step 4) dough/pasta in add step 3) yeast soln that activates and remainder
The water of formula ratio, stirs 5-20min with 80-120rpm, until forming the dough of uniformity；
6) by step 5) dough at 30-38 DEG C, under the conditions of humidity 70-85% ferment 40-90min；
7) by step 6) segmentation of the dough that ferments, rub molding, at 30-38 DEG C, humidity 70-85%
Under the conditions of proof 10-30min, then steam 20-45min, after cooling, i.e. obtain gluten-free type albumen steamed bun
Head.
In preceding method, described yeast sources is in Saccharomyces.
In preceding method, Rhizoma Dioscoreae esculentae thick dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber ultra micro in raw material
Powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, the thick meals of Rhizoma Dioscoreae esculentae
Food fibrous microwave process powder, sweet potato starch, the granularity of albumen are higher than 90 mesh, preferably >=150 mesh.
In preceding method, the preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber fecula is: by sweet potato flour
Broken, add the 0.1M sodium acetate buffer of pH5 by solid-liquid ratio 1:20, and add Rhizoma Dioscoreae esculentae weight
The Thermostable α-Amylase of 0.15%, at 95 DEG C of enzymolysis 1h, 5000rpm is centrifuged 20min, removes
Supernatant, obtains wet Rhizoma Dioscoreae esculentae dietary fiber；By wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h,
Universalpulverizer crosses 100 mesh sieves after pulverizing, and to obtain final product.
In preceding method, the preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder is: by wet sweet
Potato dietary fiber adds super micron mill, and room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product.
In preceding method, the preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber nano powder is: by Rhizoma Dioscoreae esculentae
Dietary fiber fecula makes particle diameter be less than 100nm by mechanical attrition method.
In preceding method, the preparation method of the described thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae is: will
Wet Rhizoma Dioscoreae esculentae dietary fiber addition extruder, extrusion temperature 100 DEG C, screw speed 800rpm,
Then Universalpulverizer is pulverized, and crosses 100 mesh sieves, to obtain final product.
In preceding method, the preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder is: institute
The preparation method stating Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder is: be placed in by wet Rhizoma Dioscoreae esculentae dietary fiber
In microwave oven, microwave treatment power is 300W, processes time 60min, then in 50-60 DEG C
Being dried 24h, Universalpulverizer crosses 100 mesh sieves after pulverizing, and to obtain final product.
In preceding method, described sweet potato starch is the sweet potato starch shallow lake through physical and chemical modified
Powder, include but not limited to pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch,
Enzymically modified starch, supertension work in coordination with enzyme process modified starch etc..
In preceding method, described foodstuff glue is sweet potato pectin, beet pectin, apple pectin, Citrus chachiensis Hort.
Fructus Citri tangerinae pectin, pomelo-pectin, Fructus Ananadis comosi pectin, blue berry pectin, citrus pectin, xanthan gum, OK a karaoke club
Glue, Konjac glucomannan, guar gum, arabic gum, hydroxypropyl methyl cellulose, methylcellulose,
One or more in microcrystalline Cellulose etc..
In preceding method, described albumen is sweet potato, rice protein, Chickpea Protein, flower
Raw albumen, soybean protein, lactoferrin, milk surum separation albumen, casein and lactalbumin are dense
One or more in contracting thing etc..
In preceding method, described sugar be trehalose, glucose, fructose, galactose, maltose,
In arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol etc. one
Plant or several.
The present invention also provides for the gluten-free type protein steamed bread utilizing said method to make.
The invention have the advantages that
(1) this method can significantly improve the steamed bread utilizing the thick dietary fiber of Rhizoma Dioscoreae esculentae to prepare and compares body
Long-pending, Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread texture characteristic and sense organ product can be effectively improved
Matter.The heating in advance of raw material powder can improve moisture and distribution, improves the water absorption of dough
And glass transition temperature, improve steamed bread matter structure and storing property；In gel process, Rhizoma Dioscoreae esculentae
Thick dietary fiber particle diameter is less can be with other compositions in dough with sweet potato starch and modified starch
Competition moisture, thus advantageously form the framing structure of Rhizoma Dioscoreae esculentae thick dietary fiber steamed bread；Different next
The interpolation of source protein, is possible not only to increase the water holding capacity of Rhizoma Dioscoreae esculentae thick dietary fiber dough, also may be used
To improve specific volume and the nutritive value of Rhizoma Dioscoreae esculentae thick dietary fiber steamed bread, and play certain improvement
Rhizoma Dioscoreae esculentae thick dietary fiber steamed bread epidermis and the effect of internal color and luster；And foodstuff glue is under certain condition
Fully aquation can form sticky macromolecular substances, in the dough of Rhizoma Dioscoreae esculentae thick dietary fiber steamed bread
The effects such as thickening, adhesion-promoting, raising gas-holding ability can be played.
(2) in the Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread that this method makes, protein,
The content of mineral, dietary fiber, vitamin, mineral and antioxidant is substantially better than existing
Some Semen Tritici aestivi steamed breads.
(3) this method is simple to operate, it is easy to industrialized production.
Accompanying drawing explanation
Fig. 1 is the thick meals of Rhizoma Dioscoreae esculentae made in the embodiment of the present invention 3 (a) and embodiment 4 (b)
The air hole structure figure of fiber gluten-free type protein steamed bread.
Detailed description of the invention
Following example are used for illustrating the present invention, but are not limited to the scope of the present invention.If not
Specialize, the routine that technological means used in embodiment is well known to those skilled in the art
Means, raw materials used are commercial goods.
The Rhizoma Dioscoreae esculentae thick dietary fiber fecula of use, Rhizoma Dioscoreae esculentae thick dietary fiber ultra micro in following example
Powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, the thick meals of Rhizoma Dioscoreae esculentae
Food fibrous microwave processes powder, sweet potato starch, granularity >=150 mesh of albumen.Yeast sources in
Saccharomyces。
Wherein, the preparation method of Rhizoma Dioscoreae esculentae thick dietary fiber fecula is: pulverized by Rhizoma Dioscoreae esculentae, by feed liquid
Add the 0.1M sodium acetate buffer of pH5 than 1:20, and add the resistance to of Rhizoma Dioscoreae esculentae weight 0.15%
High-temperatureα-amylase, at 95 DEG C of enzymolysis 1h, 5000rpm is centrifuged 20min, removes supernatant,
Wet Rhizoma Dioscoreae esculentae dietary fiber；By wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h, Universalpulverizer
Cross 100 mesh sieves after pulverizing, to obtain final product.
The preparation method of Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is added the excess of imports
Atomizer, room temperature is pulverized 1min, is crossed 100 mesh sieves, to obtain final product.
The preparation method of Rhizoma Dioscoreae esculentae thick dietary fiber nano powder is: Rhizoma Dioscoreae esculentae dietary fiber fecula passed through
Mechanical attrition method makes particle diameter be less than 100nm.
The preparation method of the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae is: added by wet Rhizoma Dioscoreae esculentae dietary fiber
Enter extruder, extrusion temperature 100 DEG C, screw speed 800rpm, then Universalpulverizer
Pulverize, cross 100 mesh sieves, to obtain final product.
The preparation method of Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder is: the thick dietary fiber of described Rhizoma Dioscoreae esculentae
The preparation method of microwave treatment powder is: be placed in microwave oven by wet Rhizoma Dioscoreae esculentae dietary fiber, at microwave
Reason power is 300W, processes time 60min, then in 50-60 DEG C of dry 24h, omnipotent pulverizing
Machine crosses 100 mesh sieves after pulverizing, and to obtain final product.
Embodiment 1 is for making each proportioning raw materials of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread
In the present embodiment, for making each raw material of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread
For: Rhizoma Dioscoreae esculentae thick dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, the thick dietary fiber of Rhizoma Dioscoreae esculentae
Nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, the thick meals of Rhizoma Dioscoreae esculentae are fine
Dimension microwave treatment powder, sweet potato starch, citrus pectin, rice protein, trehalose, Sal and ferment
Mother, the mass ratio of above-mentioned each raw material is followed successively by 25:21:12:8:10:10:5:1.5:5:
1:0.5:1.When making gluten-free type protein steamed bread, above-mentioned each raw material gross weight and the weight ratio of water
For 100:60.
Embodiment 2 is for making each proportioning raw materials of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread
In the present embodiment, for making each raw material of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread
For: Rhizoma Dioscoreae esculentae thick dietary fiber fecula, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, the thick dietary fiber of Rhizoma Dioscoreae esculentae
Nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae, the thick meals of Rhizoma Dioscoreae esculentae are fine
Dimension microwave treatment powder, sweet potato starch, sweet potato pectin, pomelo-pectin, carrageenan, chickpea egg
In vain, trehalose, Sal and yeast, the mass ratio of above-mentioned each raw material is followed successively by 25:30:10:
8:6:11:2:1.5:2:0.6:2:0.8:0.6:1.5.Make gluten-free type protein steamed bread
Time, above-mentioned each raw material gross weight is 100:70 with the weight ratio of water.
Embodiment 3 utilizes the method that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes gluten-free type protein steamed bread
According to the proportioning raw materials of embodiment 1, make gluten-free type protein steamed bread, comprise the steps:
1) take the citrus pectin of formula ratio being dissolved in temperature is 60 DEG C, and quality is mixed powder quality 10%
Water in make foodstuff glue gel solution；
2) take the yeast of formula ratio to be dissolved in 37 DEG C of warm water and be configured to yeast soln, be placed in constant temperature
Activating stand-by in incubator, soak time is 10min, and activation temperature is 37 DEG C；
3) take the Rhizoma Dioscoreae esculentae thick dietary fiber fecula of formula ratio, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder,
Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae,
Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch, rice protein, trehalose, Sal are mixed
Close uniformly, 30 DEG C of pretreatment 2h, and add step 1) foodstuff glue gel solution, then exist
10min is stirred under 100rpm；
4) by step 3) dough/pasta made, add step 2) in yeast soln and surplus
The water of remaining formula ratio, is stirred under 120rpm, and mixing time is 10min, until being formed
The dough of uniformity；
5) by step 4) dough made is 38 DEG C in temperature, ferments under the conditions of humidity 80%
40min；
6) by step 5) in dough segmentation, rub molding, be 38 DEG C in temperature, humidity 80%
Under the conditions of proof and steam 25min, after cooling under 15min, boiling water.
Embodiment 4 utilizes the method that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes gluten-free type protein steamed bread
According to the proportioning raw materials of embodiment 2, make gluten-free type protein steamed bread, comprise the steps:
1) take the sweet potato pectin of formula ratio, to be dissolved in temperature be 50 DEG C for pomelo-pectin, carrageenan,
Quality be mixed powder quality 20% water in make foodstuff glue gel solution；
2) take the yeast of formula ratio to be dissolved in 36 DEG C of warm water and be configured to yeast soln, be placed in constant temperature
Activating stand-by in incubator, soak time is 15min, and activation temperature is 36 DEG C；
3) take the Rhizoma Dioscoreae esculentae thick dietary fiber fecula of formula ratio, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder,
Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae,
Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch, Chickpea Protein, trehalose, Sal
Mix homogeneously, 35 DEG C of pretreatment 1.5h, add step 1) in foodstuff glue gel solution, so
After stir at 100 rpm 10min formed dough/pasta；
4) by step 3) dough/pasta made, step 2) in yeast soln and residue join
The water of side's amount, is stirred under 120rpm, and mixing time is 10min, until being formed uniformly
Consistent dough；
5) by step 4) dough made is 37 DEG C in temperature, ferments under the conditions of humidity 80%
40min；
6) by step 5) in dough segmentation, rub molding, be 38 DEG C in temperature, humidity 80%
Proof and steam 25min, after cooling under 10min, boiling water.
The component analysis of embodiment 5 Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread
To the moisture of Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread made in embodiment 3, egg
White matter, fat, dietary fiber, starch, ash, vitamin and mineral element etc. are analyzed.
1, determination of water: determination of water uses GB5009.3-2010.Take clean aluminum weighing botle,
Being placed in 101-105 DEG C of drying baker, bottle cap tiltedly props up in bottle limit, heats 1.0h, and taking-up is built, and puts
Cooling 0.5h in exsiccator, weighs, and repeats to be dried to front and back twice of poor quality less than 2mg,
It is constant weight.Weigh Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread 3-5g (to be accurate to
0.0001g), putting in weighing botle, sample thickness is less than 5mm, adds a cover, after precision weighing,
Putting in 101-105 DEG C of drying baker, bottle cap tiltedly props up in bottle limit, after being dried 2-4h, builds taking-up, puts
Weigh after cooling down 0.5h in entering exsiccator.Then place into and 100-105 DEG C of drying baker is dried 1h
Left and right, takes out, and weighs after putting into exsiccator cooling 0.5h again.And repeat above operation to front
Rear twice of poor quality less than 2mg, be constant weight.
Result calculates:
Moisture (%)=100 × (m1–m2)/(m1–m3)
In formula:
m1Weighing botle and the quality of sample, g；
m2Quality after weighing botle and samples dried, g；
m3The quality of weighing botle, g.
During moisture >=1g/100g, result of calculation retains three position effective digitals；Moisture
During ＜ 1g/100g, result retains two position effective digitals.
Note: twice constant weight value, in last calculating, takes last weighing value.
2, protein content determination: weigh 0.5g Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread
Put in nitrification pipe, add concentrated sulphuric acid (concentration 98%) 10mL, digest temperature 420 DEG C, time
1.5h, with protein content (the Sweden Foss in kjeldahl apparatus Rhizoma Dioscoreae esculentae thick dietary fiber steamed bread
Company's KIELTEC ANALYSISER kjeldahl apparatus).
3, fat test: weigh 1.0g Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread and be placed on
In clean paper sleeve, add a small amount of absorbent cotton, in extraction beaker, add 80mL petroleum ether,
Fat in sample is extracted with Foster Kato company Soxtec Avanti 2050 fat detector automatically
Fat.After extraction terminates, take out extraction cup, and extraction cup be placed in 30min in 100 DEG C of drying baker,
Exsiccator cools down and is re-weighed, calculate fat content.
Fat content (%)=W2× 100%/W1
W1Example weight before extraction, g；
W2Extract dried fat weight, g.
4, dietary fiber content measures: carry out with reference to AOAC 991.43 method.
Method particularly includes: weigh Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread 1.000 ± 0.005g
(being accurate to 0.1mg), in 100mL beaker, adds 40mL MES-TRIS (2-(N-
Quinoline generation) sulfonic group ethane-three hydroxyl (methylol) aminomethane) buffer, pH8.2, stirring
To being uniformly dispersed；Add 50 μ L heat-resistant alpha-amylase liquid, magnetic stirring apparatus stirring at low speed, and in
After boiling water bath hatches 30min, it is cooled to 60 DEG C, residual on 10mL distilled water flushing beaker inwall
Slag；Add the HCl of 5mL 0.561M, and be stirred continuously, then with NaOH or HCl of 1M
PH value is regulated to 4.0-4.7 at 60 DEG C；Add 100 μ L amyloglucosidase solution, fully
Mixing, oscillation incubation 30min at 60 DEG C；Add 100 μ L protein enzyme solutions, fully mix,
Oscillation incubation 30min at 60 DEG C；In beaker, add 225mL be preheated to 95% ethanol of 60 DEG C
(95% ethanol and mixeding liquid volume to be measured are than 4:1), precipitates 1h under room temperature；After ethanol is precipitated
Enzymolysis solution is transferred in crucible, with residue in 78% ethanol purge beaker, proceeds in the lump in crucible
Sucking filtration, more respectively with 78% ethanol, 95% ethanol and acetone cleaning crucible 2 times, then by crucible
It is placed in 105 DEG C of baking ovens and stands overnight to constant weight, record crucible and residue weight (W2).Survey
Determining the content of protein in residue, ash, its weight is designated as P, A respectively.
Result calculates:
Dietary fiber content (%)=100 × (W2-W1-P-A)/W
W example weight, g；
W1Crucible and diatomaceous weight, g；
W2The weight of crucible, kieselguhr and residue, g；
The content of protein, g/100g in P residue；
The content of ash, g/100g in A residue.
Note: the absolute difference of the twice independent measurement result obtained under the conditions of repeatability must not surpass
Cross the 5% of arithmetic mean of instantaneous value.
5, starch test: measure according to the method for AOAC996.11.Take the thick dietary fiber of Rhizoma Dioscoreae esculentae
Gluten-free type protein steamed bread (10mg) joins (16 × 120mm) in teat glass, raps examination
Pipe, to guarantee that all of sample is all fallen bottom test tube；Add 0.2mL 80% ethanol to sample
Its dissolubility of middle increase, mixes with turbine mixer；Add the high temperature resistant alphalise starch of 3mL immediately
Enzyme (100U/mL), hatch in boiling water bath 6min (the 2nd, 4,6min shake examination energetically
Pipe)；Add 0.1mL starch glucose enzyme (3300U/mL), mix with turbine mixer, 50
Water-bath 30min at DEG C；Transfer to the test tube of total Test, in 100mL volumetric flask, use wash bottle
Cleaning down is clean, uses distilled water constant volume, mixing, and decile solution is centrifugal 10min under 3000r；
Dilute solution after transfer decile (0.1mL) is in teat glass；Add the glucose sugar of 3mL
Oxidase (Glucose oxidase plus peroxidase, GOPOD) reagent is in each test tube
(including D-Glucose control group and blank group), water-bath 20min at 50 DEG C；D-Glucose controls
Group includes that 0.1mL D-Glucose solution and 3.0mL GOPOD reagent, blank group include 0.1mL
Hydration 3.0mL GOPOD reagent；Sample, D-Glucose control group and sky is measured under 510nm
The absorbance of white group.Calculate by following formula:
Content of starch (%)=(A1-A2)×(F/W)×FV×0.9
A1The absorbance of sample；
A2The absorbance of blank group；
The absorbance of F 100/ control group；
W example weight, g；
The volume of the final constant volume of FV, mL.
6, determination of ash: determination of ash is with reference to the method for GB 5009.4-2010.Concrete steps
For: the porcelain crucible taking suitable size is placed in Muffle furnace, and at 550 ± 25 DEG C, calcination 0.5h, cold
But to about 200 DEG C, take out, put into cooling 30min, precise in exsiccator.Repeat to burn
It is constant weight that burning is less than 0.5mg to front and back's twice weighing difference.Then, 3g-10g is taken (accurately
To 0.0001g) Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread is placed in porcelain crucible, first at electricity
Make the abundant carbonization of sample to smokelessly with little fire heating on hot plate, be subsequently placed in Muffle furnace, 550
DEG C ± 25 DEG C of calcination 4h.It is cooled to about 200 DEG C, takes out, put into cooling 30min in exsiccator,
Time before weighing as found that ignition residue has carbon granule, little water should be instilled in sample and moisten, make knot
Block is loose, and evaporating water calcination again is to i.e. representing that without carbon granule ashing completely, can weigh.Weight
It is constant weight that multiple calcination is less than 0.5mg to front and back's twice weighing difference.It is calculated as follows:
X1=100 × (m1-m2)/(m3-m2)
X1Content of ashes in sample, g/100g；
m1Crucible and the quality of ash, g；
m2The quality of crucible, g；
m3Crucible and the quality of sample, g.
Note: the absolute difference of the twice independent measurement result obtained under the conditions of repeatability must not surpass
Cross the 5% of arithmetic mean of instantaneous value.
7, the mensuration of vitamin content:
Content of vitamin E is measured with reference to GB/T 5009.82-2003；
Vitamin B1 content is measured with reference to GB/T 5009.84-2003；
Vitamin B2 content is measured with reference to GB/T 7629-87.
Vitamin C content assay method is as follows:
Weigh Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread 4g in the balance, add 2% oxalic acid solution
A little, grind in mortar, move into 50ml volumetric flask, be settled to graduation mark with 2% oxalic acid,
Shake up rear stand for standby use.Accurately measure 1mL standard anti-chemistry acid solution and add 9mL 2% oxalic acid
Solution is in 100mL conical flask, and then with 2, it is pink that 6-D is titrated to solution, calculates 2,6-D
Concentration, with every mL 2,6-D solution is equivalent to the mg number of ascorbic acid and represents.Accurately draw
Sample extracting solution (supernatant or filtrate) two parts, every part of 10.0mL, it is respectively placed in conical flask,
With 2, it is pink that 6-D is titrated to solution, record used 2,6-D liquor capacity.Accurately draw 2%
Oxalic acid 10mL.With 2, it is pink that 6-D is titrated to solution, record volume used.Computing formula
As follows:
VCContent (mg/100g sample)=(VA-VB)×S/W×100
VAThe volume of 2,6-D used by titration sample extracting solution；
VBThe volume of 2,6-D used by titration blank；
S is the mg number that 1mL 2,6-D is equivalent to ascorbic acid；
W is the weight of testing sample.
8, the mensuration of mineral element:
Carry out with reference to GB19644-2010 method.Concrete grammar is as follows: claim the thick meals of 2-3g Rhizoma Dioscoreae esculentae
Fiber gluten-free type protein steamed bread in crucible, be placed on electric furnace with suitable temperature carry out concentrating with
And carbonization, until Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread becomes black completely, no longer produce
Raw dense smoke, the most now carbonization is complete.Again crucible is put in muffle furnace and is ashed, 650 DEG C
Calcination 3-4h, until the solid-state of black becomes the powder of Lycoperdon polymorphum Vitt, then ashing is completely.Take out crucible
It is cooled to room temperature, adds 5mL (1:3) hydrochloric acid, boil on electric furnace after fully dissolving, use
Quantitative filter paper filters, and moves in 25mL volumetric flask, and constant volume, now the liquid in volumetric flask is
Transparency liquid, for measuring the content of ferrum, then with 25 times of diluent determining calcium, with 500 times
Diluent determining potassium, sodium and magnesium.Selected potassium, sodium, magnesium, calcium, ferrum, the standard series of magnesium,
By changing the instrument conditions such as acetylene flow, lamp current, combustion head height, survey its absorbance,
Determine the optimal instrument condition of each element determination.Selected potassium, sodium, magnesium, calcium, ferrum, the mark of magnesium
Quasi-series, under above-mentioned optimal instrument and experimental condition, measure potassium, sodium, magnesium, calcium, ferrum,
The range of linearity of magnesium and detection limit.
Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread Analysis of Nutritive Composition the results are shown in Table 1.
Table 1 Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread Analysis of Nutritive Composition (g/100g)
As it can be seen from table 1 protein, meals in Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread
Food fiber, VC, content of starch enrich, protein can provide needed by human body to want energy, and increases
The supply of essential amino acids；Dietary fiber has loosening bowel to relieve constipation, and regulation controls blood sugar concentration, fall
The different physiological roles such as blood fat.Adult's dietary fiber is recommended in 2000 by National Nutrient association of China
Suitable intake is 30.2g/ days.There is data to suggest that, China's one-tenth is taken in the most for each person every day
Dietary fiber is 14.0g/ days, can not meet the demand of health, and the thick dietary fiber of Rhizoma Dioscoreae esculentae without
In mucedin steamed bread, the content of dietary fiber is noticeably greater than common wheat steamed bread, can be as meals
The good source of food fiber；VCThe increase of content can improve Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type egg
The non-oxidizability of white steamed bread, contributes to defying age, improves memory etc.；Starch can provide human body
Required heat.Additionally, possibly together with a small amount of in Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread
Fat, VE, VB1 and VB2.
Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread Mineral Concentrations analysis result is shown in Table 2.
Table 2 Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread Mineral Concentrations analyzes (mg/100g)
From table 2 it can be seen that containing abundant in Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread
The mineral elements such as potassium, sodium, phosphorus, possibly together with a certain amount of calcium, magnesium and ferrum etc..
The Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread made in embodiment 3 and embodiment 4
Respectively the most as shown in figures i a andb, pore opening is to characterize inner vein structure to air hole structure figure
Important characteristic parameter, it will be seen from figure 1 that the gluten-free type protein steamed bread that the present invention makes can
To form the distinctive cavernous structure of steamed bread, pore opening is relatively uniform.Embodiment 4 and embodiment 3
The gluten-free type protein steamed bread made is compared, and pore opening is more homogeneous, and stomatal size accounts for the gross area
Ratio more preferably.
Visible, the Rhizoma Dioscoreae esculentae thick dietary fiber gluten-free type protein steamed bread that this method makes is that one has
The novel staple food products that better nutritivity is worth.Adding Rhizoma Dioscoreae esculentae dietary fiber makes the water absorption rate of dough increase
Adding, formation time, stabilization time and the rupture time of dough increased, and significantly improve without face
The farinograph property of muscle egg albumen powder；The hardness of steamed bread, elasticity, chewiness and cohesiveness etc. are equal simultaneously
Being improved, wherein hardness and chewiness improve the most obvious.Additionally, due to this product does not contains
There is mucedin, therefore, it can preferably enrich gluten protein allergies crowd (such as celiac disease
Patient) dietary structure, strengthen gluten-free type protein product trophic function.
Although, the most with a general description of the specific embodiments the present invention has been made in detail
Most description, but on the basis of the present invention, it can be made some modifications or improvements, this is to this
It is apparent from for skilled person.Therefore, on the basis without departing from spirit of the present invention
Upper these modifications or improvements, belong to the scope of protection of present invention.
Claims (8)
1. utilizing the method that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes gluten-free type protein steamed bread, its feature exists
In, comprise the steps:
1) weigh following raw material in proportion, described raw material include Rhizoma Dioscoreae esculentae thick dietary fiber fecula,
Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder, Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, squeeze
Pressure the thick food fibre powder of puffed sweet potato, Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch,
Foodstuff glue, albumen, sugar, Sal and yeast, the mass ratio of above-mentioned each raw material is followed successively by 10-40:
10-40:10-20:4-12:5-12:5-13:2-6:0.5-3:0.5-3:0.1-3:0.1-1:
1-2；When making gluten-free type protein steamed bread, above-mentioned each raw material gross weight is 100 with the weight ratio of water:
50-70；
2) taking the foodstuff glue of formula ratio to be dissolved in temperature and be 50-100 DEG C, quality is mixed powder quality
The water of 10-30% is made foodstuff glue gel solution；
3) taking the yeast of formula ratio to be dissolved in temperature and be 30-38 DEG C, quality is mixed powder quality 5-15%
Water is made yeast soln, is placed in 30-38 DEG C of constant incubator activation 5-20min；
4) take the Rhizoma Dioscoreae esculentae thick dietary fiber fecula of formula ratio, Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder,
Rhizoma Dioscoreae esculentae thick dietary fiber nano powder, sweet potato starch, the thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae,
Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder, sweet potato starch, albumen, sugar, Sal mix homogeneously,
Place 0.5-5h at 20-40 DEG C, add the water of said mixture quality 30-50%, and add step
2) foodstuff glue gel solution, then makes dough/pasta with 80-120rpm stirring 5-15min；
5) to step 4) dough/pasta in add step 3) yeast soln that activates and remainder
The water of formula ratio, stirs 5-20min with 80-120rpm, until forming the dough of uniformity；
6) by step 5) dough at 30-38 DEG C, under the conditions of humidity 70-85% ferment 40-90min；
7) by step 6) segmentation of the dough that ferments, rub molding, at 30-38 DEG C, humidity 70-85%
Under the conditions of proof 10-30min, then steam 20-45min, after cooling, i.e. obtain gluten-free type albumen steamed bun
Head；
The preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber fecula is: pulverized by Rhizoma Dioscoreae esculentae, by solid-liquid ratio
1:20 adds the 0.1M sodium acetate buffer of pH5, and adds the resistance to height of Rhizoma Dioscoreae esculentae weight 0.15%
Temperature α-amylase, at 95 DEG C of enzymolysis 1h, 5000rpm is centrifuged 20min, removes supernatant, obtains wet
Rhizoma Dioscoreae esculentae dietary fiber；By wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h, after pulverizing, cross 100
Mesh sieve, to obtain final product；
The preparation method of the described thick food fibre powder of extruding puffing Rhizoma Dioscoreae esculentae is: wet Rhizoma Dioscoreae esculentae meals are fine
Dimension adds extruder, extrusion temperature 100 DEG C, screw speed 800rpm, then pulverizes,
Cross 100 mesh sieves, to obtain final product；
The preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber microwave treatment powder is: wet Rhizoma Dioscoreae esculentae meals are fine
Dimension be placed in microwave oven, microwave treatment power is 300W, process time 60min, then in
50-60 DEG C of dry 24h, crosses 100 mesh sieves, to obtain final product after pulverizing.
Method the most according to claim 1, it is characterised in that described yeast sources in
Saccharomyces。
Method the most according to claim 1, it is characterised in that sweet potato starch in raw material,
The granularity of albumen is higher than 90 mesh；
The preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber superfine powder is: added by wet Rhizoma Dioscoreae esculentae dietary fiber
Entering super micron mill, room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product；
The preparation method of described Rhizoma Dioscoreae esculentae thick dietary fiber nano powder is: by Rhizoma Dioscoreae esculentae dietary fiber fecula
Particle diameter is made to be less than 100nm by mechanical attrition method.
Method the most according to claim 1, it is characterised in that described sweet potato starch
Including pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch,
Supertension works in coordination with enzyme process modified starch.
Method the most according to claim 1, it is characterised in that described foodstuff glue is Rhizoma Dioscoreae esculentae
Pectin, beet pectin, apple pectin, citrus pectin, pomelo-pectin, Fructus Ananadis comosi pectin, blue berry
Pectin, citrus pectin, xanthan gum, carrageenan, Konjac glucomannan, guar gum, arabic gum,
One or more in hydroxypropyl methyl cellulose, methylcellulose, microcrystalline Cellulose.
Method the most according to claim 1, it is characterised in that described albumen is Rhizoma Dioscoreae esculentae egg
In vain, rice protein, Chickpea Protein, Semen arachidis hypogaeae protein, soybean protein, lactoferrin, milk surum
Separate one or more in albumen, casein and Lactalbumin concentrate.
Method the most according to claim 1, it is characterised in that described sugar be trehalose,
Glucose, fructose, galactose, maltose, arabinose, dextrin, cyclodextrin, β-Portugal gather
One or more in sugar, araboxylan and sugar alcohol.
8. the gluten-free type protein steamed bread made according to method described in any one of claim 1-7.
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