CN107041531B - Gluten-protein-free whole-potato yoghourt cake containing mashed potatoes and preparation method thereof - Google Patents

Gluten-protein-free whole-potato yoghourt cake containing mashed potatoes and preparation method thereof Download PDF

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CN107041531B
CN107041531B CN201710225142.1A CN201710225142A CN107041531B CN 107041531 B CN107041531 B CN 107041531B CN 201710225142 A CN201710225142 A CN 201710225142A CN 107041531 B CN107041531 B CN 107041531B
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CN107041531A (en
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木泰华
马梦梅
孙红男
张苗
陈井旺
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Institute of Food Science and Technology of CAAS
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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

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  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to a gluten-free whole potato yoghurt cake containing mashed potatoes, which is prepared from the following raw materials: coarse mashed potato, high-pressure homogenized mashed potato, ultrahigh-pressure enzymatic modified mashed potato, high-pressure micro-jet nano mashed potato, non-modified starch, milk, compound bacteria suspension, yeast, food gum, plant-derived polyphenol, protein, sugar, egg, edible oil and water. The gluten-free protein whole potato yogurt cake provided by the invention overcomes the defects of wheat yogurt cakes and potato yogurt cakes, does not contain gluten, and is suitable for wheat allergic people or celiac patients; and has comprehensive nutrition and health promotion function.

Description

Gluten-protein-free whole-potato yoghourt cake containing mashed potatoes and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to a gluten-protein-free whole potato yoghurt cake prepared from mashed potatoes and a preparation method thereof.
Background
The sour milk cake is a main variety of cakes, is a traditional food for Mongolian and Tibetan people, and is a high-grade food suitable for both the old and the young. The yoghourt cake is mainly prepared from wheat flour, yoghourt, eggs, sugar and the like, has fine and soft texture, high elasticity, rich nutrition, easy digestion and strong milk flavor. In recent years, with the popularization of market circulation channels and national characteristic food propaganda, the sale of the yoghourt cake is rapidly expanded nationwide, and is deeply loved by wide consumers. At present, the research and development of the yogurt cake have made great progress in the aspects of color, fragrance, taste and the like, but the nutritional value and the health care characteristic of the yogurt cake are still to be improved. In addition, the conventional yogurt cake generally uses wheat flour as a raw material, and a lot of nutrients are lost due to excessive pursuit of processing accuracy in wheat flour processing. In addition, the wheat flour protein has low lysine content, and the nutritional value of the yoghurt cake is also influenced. With the gradual improvement of the living standard of people, the yogurt cake is inevitably developed towards green, health, environmental protection and the like in the future.
The potato is the fourth major food crop next to wheat, rice and corn in the world, China is a major potato producing country, and the annual yield of the potato in China is about 9613 ten thousand tons in 2014. The potato has high nutritional value, is called as 'perfect food', and is mainly used for producing starch, starch products, chips, potato chips and other leisure foods in China. During the processing of starch, a large amount of potato pulp is produced. According to statistics, about 0.5 ton (calculated on a dry basis) of potato dregs can be generated when 1 ton of starch is produced, the potato dregs are rich in starch, dietary fiber, pectin, vitamins, mineral elements and other ingredients, and if the potato dregs can be used for preparing the yoghurt cake, the cost of the yoghurt cake can be reduced, and meanwhile, the yoghurt cake contains higher dietary fiber, pectin, vitamins, mineral elements and other ingredients.
The search shows that the invention patent application with the publication number of CN105942339A discloses a potato yoghourt cake and a preparation method thereof, wherein the yoghourt cake is prepared by mixing potato flour, wheat flour and yoghourt in a certain proportion and then cooking with hot steam.
At present, reports on gluten-free whole potato yoghurt cakes which use mashed potatoes as raw materials and do not use wheat flour and potato flour and a preparation method thereof are blank. The development and utilization of the mashed potatoes for preparing the gluten-free whole potato yoghourt cake and the establishment of the preparation method thereof have important significance for promoting the sustainable development of potato processing industry in China, ensuring food safety in China and improving the dietary nutrition of residents.
Disclosure of Invention
The invention provides a gluten-free whole potato yoghourt cake containing mashed potatoes and a preparation method thereof, aiming at the defects of the existing wheat yoghourt cake and potato yoghourt cake.
In order to realize the purpose of the invention, the gluten-free whole potato yoghurt cake containing mashed potatoes and the preparation method thereof adopt the following technical scheme:
specifically, the gluten-free whole potato yoghurt cake containing mashed potatoes provided by the invention is prepared from the following raw materials in parts by weight: 5-60 parts of crude mashed potatoes, 5-40 parts of high-pressure homogenized mashed potatoes, 5-40 parts of ultrahigh-pressure enzymatic modified mashed potatoes, 5-40 parts of high-pressure microjet nano mashed potatoes, 5-30 parts of non-modified starch, 3-15 parts of modified starch, 10-50 parts of milk, 2-5 parts of composite bacterial suspension, 0.5-4 parts of yeast, 0.1-3 parts of food gum, 0.1-1.5 parts of plant-derived polyphenol, 1-5 parts of protein, 10-20 parts of sugar, 100 parts of eggs, 230 parts of edible oil and 10-30 parts of water.
Wherein the crude mashed potatoes are processed by taking one or more of potatoes, sweet potatoes and cassava as raw materials. Specifically, the coarse mashed potatoes are prepared by taking potatoes, sweet potatoes and/or cassava as raw materials and sequentially carrying out the steps of cleaning, peeling, color protection, cutting into blocks, cooking and mashing, so that the nutritional ingredients of the whole potatoes are completely reserved, and the energy consumption is greatly saved without drying.
The high-pressure homogenized mashed potatoes are prepared by homogenizing the coarse mashed potatoes serving as raw materials under a high-pressure condition. Specifically, the preparation method of the high-pressure homogenized mashed potatoes, sweet potatoes and/or cassava comprises the following steps: taking potato, sweet potato and/or cassava crude mashed potato as a raw material, mixing the raw material with water according to a ratio of 1:5-1:10, placing the mixture in a high-pressure homogenizer, setting the homogenizing pressure at 150-180bar, circularly homogenizing for 3-5 times, centrifuging for 10-20 min at 6000-8000 g, and taking the precipitate to obtain the potato, sweet potato and/or cassava high-pressure homogenized mashed potato.
The extra-high pressure-enzyme method modified mashed potatoes are prepared by taking the crude mashed potatoes as a raw material and adopting an extra-high pressure-enzyme method modification process. Specifically, the preparation method of the potato, sweet potato and/or cassava ultrahigh-pressure enzymatic modified mashed potato comprises the following steps: taking potato, sweet potato and/or cassava crude mashed potato as a raw material, uniformly mixing the raw material with a sodium acetate buffer solution according to a ratio of 1: 2-1: 8, adding 15-25U/g of laccase in a sample, carrying out ultrahigh-pressure enzymolysis treatment for 20-30 min under 200-300 MPa, heating in a boiling water bath for 10-20 min to inactivate enzyme, centrifuging for 10-20 min under 6000-8000 g, discarding a supernatant, uniformly mixing the obtained precipitate with a PBS buffer solution according to a ratio of 1: 8-1: 12, adding 300-350U/g of cellulase in a sample, carrying out ultrahigh-pressure enzymolysis treatment for 10-20 min under 150-250 MPa, heating in a boiling water bath for 10-20 min to inactivate enzyme, centrifuging for 10-20 min under 6000-8000 g, discarding a supernatant, collecting precipitate, and obtaining the potato, sweet potato and/or cassava ultrahigh-pressure enzymatic modified mashed potato.
The high-pressure micro-jet nano mashed potato is prepared by taking the coarse mashed potato as a raw material and homogenizing the coarse mashed potato by using a high-pressure micro-jet nano homogenizer. Specifically, the preparation method of the high-pressure micro-jet nano mashed potato for potatoes, sweet potatoes and/or cassava comprises the following steps: the method comprises the steps of taking potatoes, sweet potatoes and/or cassava crude mashed potatoes as raw materials, and circularly homogenizing for 2-5 times by adopting a high-pressure micro-jet nano homogenizer at the pressure of 300-800bar to obtain the high-pressure micro-jet nano mashed potatoes, sweet potatoes and/or cassava with the particle size of less than 100 nm.
As a preferable scheme of the invention, the yoghourt cake is prepared from the following raw materials in parts by weight: 10-50 parts of crude potato paste, 6-15 parts of high-pressure homogenized potato paste, 6-15 parts of ultrahigh-pressure potato enzymatic modified potato paste, 6-15 parts of high-pressure potato microjet nano potato paste, 15-25 parts of non-modified starch, 5-10 parts of modified starch, 20-45 parts of milk, 3-5 parts of composite bacteria suspension, 1-3 parts of yeast, 2-3 parts of food gum, 0.5-1.2 parts of plant-derived polyphenol, 2-4 parts of protein, 15-20 parts of sugar, 200 parts of 150-containing eggs, 2-6 parts of edible oil and 15-30 parts of water;
as a preferable scheme of the invention, the yoghourt cake is prepared from the following raw materials in parts by weight: 10-50 parts of sweet potato crude mashed potato, 8-16 parts of sweet potato high-pressure homogenized mashed potato, 8-18 parts of sweet potato ultrahigh-pressure-enzyme modified mashed potato, 6-15 parts of sweet potato high-pressure micro-jet nano mashed potato, 15-25 parts of non-modified starch, 5-10 parts of modified starch, 20-45 parts of milk, 3-5 parts of composite bacteria suspension, 1-3 parts of yeast, 2-3 parts of food gum, 0.5-1.2 parts of plant-derived polyphenol, 2-4 parts of protein, 15-20 parts of sugar, 200 parts of egg 150, 2-6 parts of edible oil and 15-30 parts of water;
as a preferable scheme of the invention, the yoghourt cake is prepared from the following raw materials in parts by weight: 6-20 parts of crude cassava pulp, 8-18 parts of high-pressure cassava homogeneous pulp, 8-16 parts of ultrahigh-pressure cassava enzyme modified pulp, 7-15 parts of high-pressure cassava microjet nano pulp, 15-25 parts of non-modified starch, 5-10 parts of modified starch, 20-45 parts of milk, 3-5 parts of composite bacteria suspension, 1-3 parts of yeast, 2-3 parts of food gum, 0.5-1.2 parts of plant-derived polyphenol, 2-4 parts of protein, 15-20 parts of sugar, 200 parts of eggs 150, 2-6 parts of edible oil and 15-30 parts of water;
as a preferable scheme of the invention, the yoghourt cake is prepared from the following raw materials in parts by weight: 10-50 parts of potato crude mashed potato, 10-50 parts of sweet potato crude mashed potato, 6-20 parts of cassava crude mashed potato, 6-15 parts of potato high-pressure homogenized mashed potato, 6-15 parts of potato ultrahigh-pressure-enzymatic modified mashed potato, 6-12 parts of potato high-pressure micro-jet nano mashed potato, 8-16 parts of sweet potato high-pressure homogenized mashed potato, 8-18 parts of sweet potato ultrahigh-enzymatic modified mashed potato, 6-14 parts of sweet potato high-pressure micro-jet nano mashed potato, 8-18 parts of cassava high-pressure homogenized mashed potato, 8-16 parts of cassava ultrahigh-pressure-enzymatic modified mashed potato, 7-12 parts of cassava high-pressure micro-jet nano mashed potato, 15-25 parts of non-modified starch, 5-10 parts of modified starch, 20-45 parts of milk, 3-5 parts of composite bacterial suspension, 1-3 parts of yeast, 2-3 parts of food gum, 0.5-1.2 parts of plant source polyphenol, 2-4 parts of protein, 15-20 parts of sugar, 200 parts of egg 150-containing materials, 2-6 parts of edible oil and 15-30 parts of water.
The non-modified starch is selected from mung bean starch, pea starch, sweet potato starch, corn starch and wheat starch.
The modified starch refers to modified starch obtained by physically and/or chemically modifying the non-modified starch, such as one or more of pregelatinized starch, aged starch, starch phosphate, cross-linked starch, enzyme modified starch or ultrahigh pressure synergistic enzyme modified starch.
The composite bacteria suspension of the invention takes water as a solvent, and contains one or more of lactic acid bacteria, bifidobacteria, streptococcus thermophilus and lactobacillus bulgaricus, and the total concentration range of single or composite bacteria in the bacteria suspension is 1 multiplied by 107-2×109cfu/mL。
The food gum is selected from one or more of potato pectin, sweet potato pectin, beet pectin, apple pectin, citrus pectin, pomelo peel pectin, pineapple pectin, blueberry pectin, lemon pectin, xanthan gum, carrageenan, konjac gum, guar gum, arabic gum, hydroxypropyl methyl cellulose, methyl cellulose and microcrystalline cellulose; the food gum can be fully hydrated to form sticky macromolecular substances under certain conditions, and can play roles in thickening, improving gas holding capacity and the like in the preparation process of the yoghourt cake.
The plant source polyphenol is selected from one or more of cumin polyphenol, tea polyphenol, apple polyphenol, grape seed polyphenol, sweet potato stem leaf polyphenol and the like.
The protein is selected from one or more of cumin protein, potato protein, sweet potato protein, rice protein, chickpea protein, peanut protein, soybean protein, lactoferrin, whey protein isolate, egg white protein, whole egg protein, casein and whey protein concentrate.
The sugar is selected from one or more of trehalose, glucose, fructose, galactose, maltose, arabinose, dextrin, cyclodextrin, beta-glucan, arabinoxylan, sucrose and sugar alcohol;
the edible oil is selected from one or more of butter, adeps Caprae Seu Ovis, adeps medulla bovis Seu Bubali, adeps Sus Domestica, oleum Arachidis Hypogaeae, soybean oil, oleum Helianthi, oleum Rapae, and oleum Maydis.
The grain sizes of the coarse mashed potatoes, the high-pressure homogenized mashed potatoes, the ultrahigh-pressure enzymatic modified mashed potatoes, the high-pressure micro-jet nano mashed potatoes, the non-modified starch, the protein and the plant-derived polyphenol are all less than 120 meshes, and preferably less than 100 meshes.
The invention further provides a preparation method of the gluten-free whole potato yogurt cake, which comprises the following specific steps:
1) weighing the raw materials in parts by weight;
2) dissolving the food gum with part of water to obtain a food gum solution; dissolving the protein with part of water to obtain a protein solution; dissolving the composite bacterial suspension by using milk to obtain milk bacterial suspension; dissolving yeast with part of water to obtain yeast solution, and activating at constant temperature and humidity for later use;
3) cleaning eggs, removing shells, placing the eggs and sugar into a stirrer, beating at 100-;
4) mixing potato coarse mashed potato, sweet potato coarse mashed potato, cassava coarse mashed potato, potato high-pressure homogenized mashed potato, potato ultrahigh-pressure-enzyme modified mashed potato, potato high-pressure micro-jet nano mashed potato, sweet potato high-pressure homogenized mashed potato, sweet potato ultrahigh-enzyme modified mashed potato, sweet potato high-pressure micro-jet nano mashed potato, cassava high-pressure homogenized mashed potato, cassava ultrahigh-enzyme modified mashed potato, cassava high-pressure micro-jet nano mashed potato, non-modified starch, modified starch and plant source polyphenol, adding the food gum solution, the protein solution, the milk bacteria suspension and the egg sugar solution, stirring for 5-15min at 80-150rpm, fermenting for 6-24h at 25-36 ℃ and 70-95% humidity to form a composite lactobacillus fermented dough;
5) adding the activated yeast solution obtained in the step 2) into the composite lactobacillus fermented dough obtained in the step 4), and stirring at 80-150rpm for 5-25min until uniform dough is formed;
6) fermenting the dough prepared in the step 5) for 40-90min at the temperature of 32-38 ℃ and the humidity of 70% -85%;
7) kneading the dough fermented in the step 6) uniformly to form dough blanks;
8) putting the dough blank formed in the step 7) into a mould to form a cake blank, and neatly putting the cake blank into an oil-coated baking tray;
9) and (3) putting the cake blank prepared in the step 8) into an oven, baking at the surface fire temperature of 170-.
Wherein, in the step 2), the pectin is dissolved by water which is 3 to 8 times of the total weight of the food gum; dissolving protein with water 2-6 times of total weight of protein; dissolving the composite bacterial suspension with milk in an amount which is 5-10 times the weight of the composite bacterial suspension; dissolving yeast with water 5-10 times of the weight of yeast.
Wherein, in the step 2), the temperature of the water for dissolving the food gum and the protein is 40-70 ℃;
wherein, in the step 2), the temperature of the milk for dissolving the composite bacterial suspension is 25-35 ℃;
wherein, in the step 2), the temperature of the water for dissolving the yeast is 28-38 ℃, the activation time is 5-20min, and the activation temperature is 28-38 ℃.
According to the requirement, a little sesame, raisin, red date and the like can be scattered in the step 8) to improve the appearance color of the yoghourt cake and enhance the taste, flavor and nutritive value of the yoghourt cake.
Preferably, the preparation method comprises the following steps:
1) weighing the raw materials in parts by weight;
2) dissolving the food gum with part of water to obtain a food gum solution; dissolving the protein with part of water to obtain a protein solution; dissolving the composite bacterial suspension by using milk to obtain milk bacterial suspension; dissolving yeast with part of water to obtain yeast solution, and activating at constant temperature and humidity for later use;
3) cleaning eggs, removing shells, adding into a stirrer together with sugar, beating at 220rpm for 25min, adding edible oil and the rest water, and stirring at 220rpm for 6min to obtain egg sugar solution;
4) mixing potato coarse mashed potato, sweet potato coarse mashed potato, cassava coarse mashed potato, potato high-pressure homogenized mashed potato, potato ultrahigh-pressure-enzymatic modified mashed potato, potato high-pressure micro-jet nano mashed potato, sweet potato high-pressure homogenized mashed potato, sweet potato ultrahigh-enzymatic modified mashed potato, sweet potato high-pressure micro-jet nano mashed potato, cassava high-pressure homogenized mashed potato, cassava ultrahigh-enzymatic modified mashed potato, cassava high-pressure micro-jet nano mashed potato, non-modified starch, modified starch and plant source polyphenol, adding the food gum solution, the protein solution, the milk bacteria suspension and the egg sugar solution, stirring for 10min at 120rpm, fermenting for 18h under the conditions of 36 ℃ and 85% humidity to form a composite lactobacillus fermented dough;
5) adding the yeast solution activated in the step 2) into the composite lactobacillus fermented dough formed in the step 4), and stirring for 20min at 120rpm until uniform dough is formed;
6) fermenting the dough prepared in the step 5) for 60min at the temperature of 38 ℃ and the humidity of 85%;
7) kneading the dough fermented in the step 6) uniformly to form dough blanks;
8) putting the dough blank formed in the step 7) into a mould to form a cake blank, and neatly putting the cake blank into an oil-coated baking tray;
9) putting the cake blank prepared in the step 8) into an oven, baking for 20min at the surface fire temperature of 185 ℃ and the primer temperature of 160 ℃, and cooling to 20 ℃ at room temperature to obtain a finished product.
The invention has the following remarkable advantages:
1) the gluten-protein-free whole potato yoghurt cake provided by the invention has the unique flavor and golden color of potatoes; the whole potato yogurt cake has a fine tissue structure and good taste;
2) the whole potato yogurt cake provided by the invention does not contain gluten, and is suitable for wheat allergic people or celiac disease patients;
3) the whole potato yoghurt cake provided by the invention is prepared from mashed potatoes, does not need whole flour or drying, has low energy consumption, and retains all nutritional ingredients of the whole potatoes;
4) the gluten-free whole potato yoghurt cake provided by the invention has the advantages that the contents of protein, mineral substances, dietary fibers, vitamins and antioxidant substances are obviously superior to those of the existing wheat flour yoghurt cake and potato yoghurt cake, the nutritional ingredients are comprehensive, and the health care effect is realized;
5) the natural antioxidant plant source polyphenol substances are added into the gluten-free whole potato yogurt cake provided by the invention, so that the health-care characteristic of the whole potato yogurt cake on a human body is improved, and the effects of inhibiting bacteria, resisting oxidation and prolonging the shelf life of the product are achieved;
6) the preparation method provided by the invention is simple to operate and easy for industrial production.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
In each example:
the coarse mashed potatoes are prepared by taking potatoes, sweet potatoes and/or cassava as raw materials and sequentially carrying out the steps of cleaning, peeling, color protection, cutting into blocks, steaming and boiling and mashing;
the preparation method of the high-pressure homogenized mashed potatoes, sweet potatoes and/or cassava comprises the following steps: taking potato, sweet potato and/or cassava crude mashed potato as raw materials, mixing with water according to a ratio of 1:8, placing in a high-pressure homogenizer with a homogenizing pressure of 165bar, circularly homogenizing for 4 times, centrifuging at 7000g for 15min, and taking out precipitate to obtain the product;
the preparation method of the potato, sweet potato and/or cassava ultrahigh-pressure enzymatic modified mashed potatoes comprises the following steps: taking crude mashed potatoes, sweet potatoes and/or cassava as raw materials, uniformly mixing the crude mashed potatoes and/or cassava with a sodium acetate buffer solution in a ratio of 1:5, adding 20U/g of laccase in a sample, carrying out ultrahigh-pressure enzymolysis for 25min under 250MPa, heating in a boiling water bath for 15min to inactivate enzyme, centrifuging for 15min at 7000g, discarding supernatant, uniformly mixing the obtained precipitate with a PBS buffer solution in a ratio of 1:10, adding 330U/g of cellulase in the sample, carrying out ultrahigh-pressure enzymolysis for 15min under 200MPa, heating in the boiling water bath for 15min to inactivate enzyme, centrifuging for 15min at 7000g, discarding supernatant, and collecting precipitate to obtain the product;
the preparation method of the high-pressure micro-jet nano mashed potatoes, potatoes and/or cassava comprises the following steps: taking potatoes, sweet potatoes and/or cassava crude mashed potatoes as raw materials, and circularly homogenizing for 4 times by adopting a high-pressure micro-jet nano homogenizer at the pressure of 550bar to obtain the potatoes, sweet potatoes and/or cassava high-pressure micro-jet nano mashed potatoes with the particle size of less than 100 nm;
in various embodiments, the non-destructured starch is potato starch; the modified starch is aged potato starch; the solvent of the compound bacteria suspension is water, which contains lactobacillus 1 × 108cfu/mL; the food gum is potato pectin; the plant source polyphenol is tea polyphenol; the protein is soybean protein; the sugar is glucose; the edible oil is soybean oil; the grain sizes of the coarse mashed potatoes, the high-pressure homogenized mashed potatoes, the ultrahigh-pressure enzymatic modified mashed potatoes, the high-pressure micro-jet nano mashed potatoes, the non-modified starch, the protein and the plant-derived polyphenol are all smaller than 100 meshes.
Example 1
1. The embodiment provides a gluten-free whole potato yoghurt cake containing mashed potatoes, which comprises the following raw materials: : 40 parts of potato coarse mashed potatoes, 10 parts of potato high-pressure homogenized mashed potatoes, 10 parts of potato ultrahigh-pressure-enzyme modified mashed potatoes, 15 parts of potato high-pressure micro-jet flow nano mashed potatoes, 15 parts of non-modified starch, 10 parts of modified starch, 20 parts of milk, 3 parts of composite bacteria suspension, 1.5 parts of yeast, 2 parts of food gum, 0.6 part of plant-derived polyphenol, 2 parts of protein, 16 parts of sugar, 160 parts of eggs, 2 parts of edible oil and 20 parts of water.
2. The gluten-protein-free whole potato yogurt cake is prepared according to the following steps:
1) weighing the raw materials in parts by weight;
2) dissolving the food gum with part of water to obtain a food gum solution; dissolving the protein with part of water to obtain a protein solution; dissolving the composite bacterial suspension by using milk to obtain milk bacterial suspension; dissolving yeast with part of water to obtain yeast solution, and activating at constant temperature and humidity for later use;
3) cleaning eggs, removing shells, adding into a stirrer together with sugar, beating at 220rpm for 25min, adding edible oil and the rest water, and stirring at 220rpm for 6min to obtain egg sugar solution;
4) mixing the crude potato paste, the high-pressure homogenized potato paste, the ultrahigh-pressure enzymatic modified potato paste, the high-pressure micro-jet nano potato paste, the non-modified starch, the modified starch and the plant-derived polyphenol, adding the food gum solution, the protein solution, the milk bacteria suspension and the egg sugar solution, stirring for 10min at 120rpm, and fermenting for 18h at 36 ℃ and 85% humidity to form a composite lactobacillus fermented dough;
5) adding the yeast solution activated in the step 2) into the composite lactobacillus fermented dough formed in the step 4), and stirring for 20min at 120rpm until uniform dough is formed;
6) fermenting the dough prepared in the step 5) for 60min at the temperature of 38 ℃ and the humidity of 85%;
7) kneading the dough fermented in the step 6) uniformly to form dough blanks;
8) putting the dough blank formed in the step 7) into a mould to form a cake blank, and neatly putting the cake blank into an oil-coated baking tray;
9) putting the cake blank prepared in the step 8) into an oven, baking for 20min at the surface fire temperature of 185 ℃ and the primer temperature of 160 ℃, and cooling to 20 ℃ at room temperature to obtain a finished product.
Example 2
1. The embodiment provides a gluten-free whole potato yoghurt cake containing mashed potatoes, which comprises the following raw materials: : 40 parts of sweet potato coarse mashed potato, 10 parts of sweet potato high-pressure homogenized mashed potato, 10 parts of sweet potato ultrahigh-pressure-enzyme modified mashed potato, 15 parts of sweet potato high-pressure micro-jet nano mashed potato, 15 parts of non-modified starch, 10 parts of modified starch, 20 parts of milk, 3 parts of composite bacteria suspension, 1.5 parts of yeast, 2 parts of food gum, 0.6 part of plant-derived polyphenol, 2 parts of protein, 16 parts of sugar, 160 parts of egg, 2 parts of edible oil and 20 parts of water.
2. The gluten-protein-free whole potato yogurt cake is prepared according to the following steps:
1) weighing the raw materials in parts by weight;
2) dissolving the food gum with part of water to obtain a food gum solution; dissolving the protein with part of water to obtain a protein solution; dissolving the composite bacterial suspension by using milk to obtain milk bacterial suspension; dissolving yeast with part of water to obtain yeast solution, and activating at constant temperature and humidity for later use;
3) cleaning eggs, removing shells, adding into a stirrer together with sugar, beating at 220rpm for 25min, adding edible oil and the rest water, and stirring at 220rpm for 6min to obtain egg sugar solution;
4) mixing sweet potato crude mashed potatoes, sweet potato high-pressure homogenized mashed potatoes, sweet potato ultrahigh-pressure-enzyme modified mashed potatoes, sweet potato high-pressure micro-jet nano mashed potatoes, non-modified starch, modified starch and plant source polyphenol, adding the food gum solution, the protein solution, the milk bacteria suspension and the egg sugar solution, stirring for 10min at 120rpm, and fermenting for 18h at 36 ℃ and 85% humidity to form composite lactobacillus fermented dough;
5) adding the yeast solution activated in the step 2) into the composite lactobacillus fermented dough formed in the step 4), and stirring for 20min at 120rpm until uniform dough is formed;
6) fermenting the dough prepared in the step 5) for 60min at the temperature of 38 ℃ and the humidity of 85%;
7) kneading the dough fermented in the step 6) uniformly to form dough blanks;
8) putting the dough blank formed in the step 7) into a mould to form a cake blank, and neatly putting the cake blank into an oil-coated baking tray;
9) putting the cake blank prepared in the step 8) into an oven, baking for 20min at the surface fire temperature of 185 ℃ and the primer temperature of 160 ℃, and cooling to 20 ℃ at room temperature to obtain a finished product.
Example 3
1. The embodiment provides a gluten-free whole potato yoghurt cake containing mashed potatoes, which comprises the following raw materials: : 40 parts of cassava crude mashed potato, 10 parts of cassava high-pressure homogeneous mashed potato, 10 parts of cassava ultrahigh-pressure enzymatic modified mashed potato, 15 parts of cassava high-pressure micro-jet flow nano mashed potato, 15 parts of non-modified starch, 10 parts of modified starch, 20 parts of milk, 3 parts of composite bacteria suspension, 1.5 parts of yeast, 2 parts of food gum, 0.6 part of plant-derived polyphenol, 2 parts of protein, 16 parts of sugar, 160 parts of egg, 2 parts of edible oil and 20 parts of water.
2. Preparing a high-fiber gluten-free whole potato yogurt cake according to the following steps:
1) weighing the raw materials in parts by weight;
2) dissolving the food gum with part of water to obtain a food gum solution; dissolving the protein with part of water to obtain a protein solution; dissolving the composite bacterial suspension by using milk to obtain milk bacterial suspension; dissolving yeast with part of water to obtain yeast solution, and activating at constant temperature and humidity for later use;
3) cleaning eggs, removing shells, adding into a stirrer together with sugar, beating at 220rpm for 25min, adding edible oil and the rest water, and stirring at 220rpm for 6min to obtain egg sugar solution;
4) mixing crude cassava pulp, high-pressure homogenized cassava pulp, ultrahigh-pressure cassava-enzyme modified cassava pulp, high-pressure cassava microjet nano cassava pulp, non-modified starch, modified starch and plant-derived polyphenol, adding the food gum solution, the protein solution, the milk bacterial suspension and the egg sugar solution, stirring for 10min at 120rpm, and fermenting for 18h at 36 ℃ and 85% humidity to form a composite lactobacillus fermented dough;
5) adding the yeast solution activated in the step 2) into the composite lactobacillus fermented dough formed in the step 4), and stirring for 20min at 120rpm until uniform dough is formed;
6) fermenting the dough prepared in the step 5) for 60min at the temperature of 38 ℃ and the humidity of 85%;
7) kneading the dough fermented in the step 6) uniformly to form dough blanks;
8) putting the dough blank formed in the step 7) into a mould to form a cake blank, and neatly putting the cake blank into an oil-coated baking tray;
9) putting the cake blank prepared in the step 8) into an oven, baking for 20min at the surface fire temperature of 185 ℃ and the primer temperature of 160 ℃, and cooling to 20 ℃ at room temperature to obtain a finished product.
Example 4
1. The embodiment provides a gluten-free whole potato yoghurt cake containing mashed potatoes, which comprises the following raw materials: :10 parts of potato crude mashed potato, 10 parts of sweet potato crude mashed potato, 6 parts of cassava crude mashed potato, 7 parts of potato high-pressure homogenized mashed potato, 7 parts of potato ultrahigh-pressure-enzyme method modified mashed potato, 7 parts of potato high-pressure micro-jet nano mashed potato, 8 parts of sweet potato high-pressure homogenized mashed potato, 8 parts of sweet potato ultrahigh-pressure-enzyme method modified mashed potato, 7 parts of sweet potato high-pressure micro-jet nano mashed potato, 8 parts of cassava high-pressure homogenized mashed potato, 8 parts of cassava ultrahigh-pressure-enzyme method modified mashed potato, 8 parts of cassava high-pressure micro-jet nano mashed potato, 15 parts of non-modified starch, 6 parts of modified starch, 40 parts of milk, 5 parts of composite bacteria suspension, 3 parts of yeast, 3 parts of food gum, 1 part of plant-derived polyphenol, 3 parts of protein, 18 parts of sugar, 165 parts of egg, 4 parts of edible oil and 25 parts of water.
2. The gluten-protein-free whole potato yogurt cake is prepared according to the following steps:
1) weighing the raw materials in parts by weight;
2) dissolving the food gum with part of water to obtain a food gum solution; dissolving the protein with part of water to obtain a protein solution; dissolving the composite bacterial suspension by using milk to obtain milk bacterial suspension; dissolving yeast with part of water to obtain yeast solution, and activating at constant temperature and humidity for later use;
3) cleaning eggs, removing shells, adding into a stirrer together with sugar, beating at 220rpm for 25min, adding edible oil and the rest water, and stirring at 220rpm for 6min to obtain egg sugar solution;
4) mixing potato coarse mashed potato, sweet potato coarse mashed potato, cassava coarse mashed potato, potato high-pressure homogenized mashed potato, potato ultrahigh-pressure-enzymatic modified mashed potato, potato high-pressure micro-jet nano mashed potato, sweet potato high-pressure homogenized mashed potato, sweet potato ultrahigh-enzymatic modified mashed potato, sweet potato high-pressure micro-jet nano mashed potato, cassava high-pressure homogenized mashed potato, cassava ultrahigh-enzymatic modified mashed potato, cassava high-pressure micro-jet nano mashed potato, non-modified starch, modified starch and plant source polyphenol, adding the food gum solution, the protein solution, the milk bacteria suspension and the egg sugar solution, stirring for 10min at 120rpm, fermenting for 18h under the conditions of 36 ℃ and 85% humidity to form a composite lactobacillus fermented dough;
5) adding the yeast solution activated in the step 2) into the composite lactobacillus fermented dough formed in the step 4), and stirring for 20min at 120rpm until uniform dough is formed;
6) fermenting the dough prepared in the step 5) for 60min at the temperature of 38 ℃ and the humidity of 85%;
7) kneading the dough fermented in the step 6) uniformly to form dough blanks;
8) putting the dough blank formed in the step 7) into a mould to form a cake blank, and neatly putting the cake blank into an oil-coated baking tray;
9) putting the cake blank prepared in the step 8) into an oven, baking for 20min at the surface fire temperature of 185 ℃ and the primer temperature of 160 ℃, and cooling to 20 ℃ at room temperature to obtain a finished product.
Comparative example 1:
compared with example 1, the difference is only that: the mashed potatoes and starch are completely replaced by wheat flour. The yogurt cake obtained in this comparative example was similar to a conventional commercial yogurt cake.
Comparative example 2:
compared with example 1, the difference is only that: the mashed potatoes are completely replaced by potato starch.
Experimental example 1: detection of sensory quality of yogurt cake
Randomly selecting 50 daily volunteers who like cakes such as cookies and cakes, wherein the age is 20-30 years, and the sex of men and women is half, carrying out sensory evaluation on the yoghourt cakes of the examples 1-4 and the comparative examples 1-2 according to the standards shown in the following table, and taking an average value for grading, wherein the results are shown in the following table 1:
Figure BDA0001264983500000141
Figure BDA0001264983500000151
2. results of the experiment
Table 1: sensory evaluation result of gluten-free whole potato yogurt cake containing mashed potato
Item Color Tissue and morphology Taste and mouthfeel Total score
Example 1 17 27 47 91
Example 2 18 27 47 92
Example 3 18 27 47 92
Example 4 17 26 47 90
Comparative example 1 19 28 48 95
Comparative example 2 14 21 29 64
As can be seen from the table 1, the gluten-free whole potato yoghurt cake containing mashed potatoes provided by the invention has the advantages that the sense is obviously superior to that of the yoghurt cake prepared by adding a small amount of potato starch in the prior art, the yoghurt cake is golden yellow, uniform in color and luster, complete in appearance, basically uniform in thickness, free of shrinkage, deformation and foaming; the cross section structure is porous, fine and dense, has no large holes, has strong sweet potato flavor and milk flavor, has no peculiar smell, has soft and delicate taste, and is not sticky to teeth.
Experimental example 2: ingredient analysis of gluten-free whole potato yogurt cake
The gluten-free whole potato yogurt cakes in the examples and comparative examples were analyzed for moisture, protein, fat, dietary fiber, starch, ash, vitamins, mineral elements, and the like:
1. and (3) moisture determination: the moisture content was measured by GB 5009.3-2010. Taking a clean aluminum weighing bottle, placing the bottle in a drying box at 101-105 ℃, obliquely supporting a bottle cap at the edge of the bottle, heating for 1.0h, taking out the bottle, covering the bottle, placing the bottle in a dryer, cooling for 0.5h, weighing, and repeatedly drying until the mass difference between the front and the back is not more than 2mg, thus obtaining the constant weight. Weighing 3g-5g (accurate to 0.0001g) of gluten-free whole potato yogurt cakes, putting the whole potato yogurt cakes into a weighing bottle, covering the weighed whole potato yogurt cakes, accurately weighing the whole potato yogurt cakes, putting the whole potato yogurt cakes into a drying box with the thickness of not more than 5mm, putting the weighed whole potato yogurt cakes into a drying box with the temperature of 101-105 ℃, obliquely supporting a bottle cover at the edge of the bottle, drying the whole potato yogurt cakes for 2-4 h, taking out the whole potato yogurt cakes after covering, putting the whole potato yogurt cakes into. Then putting the mixture into a drying oven with the temperature of 100-105 ℃ for drying for about 1h, taking the dried mixture out, putting the dried mixture into a dryer for cooling for 0.5h, and weighing the cooled mixture. And repeating the above operations until the mass difference between the two times is not more than 2mg, thus obtaining the constant weight.
Moisture content (%) < 100 × (m)1-m2)/(m1-m3) (ii) a Wherein: m is1Weighing the mass of the vial and sample, g; m is2Weighing the dried mass of the bottle and the sample, g; m is3The mass of the vial is weighed, g. When the water content is more than or equal to 1g/100g, three effective digits are reserved in the calculation result; at a moisture content of < 1g/100g, two significant figures are retained. Note that: the two constant weight values are used in the final calculation to obtain the final weighing value.
2. Protein content determination: weighing 0.50g of the gluten-free whole potato yogurt, putting into a nitration tube, adding 10mL of concentrated sulfuric acid (with the concentration of 98%), digesting at the temperature of 420 ℃, and measuring the protein content of the gluten-free whole potato yogurt by using a Kjeldahl apparatus (KIELTEC ANALYSISER Kjeldahl apparatus of Swedish Foss).
3. Fat determination: weighing 1.0g of whole potato yogurt cake without mucedin, placing in a clean paper sleeve, adding a small amount of absorbent cotton, adding 80mL of petroleum ether in a leaching beaker, and extracting fat in the sample with Soxtec Avanti 2050 automatic fat detector of Foster Katto corporation. And after the extraction is finished, taking out the extraction cup, putting the extraction cup in a drying oven at 100 ℃ for 30min, cooling the extraction cup in the drying oven, weighing the extraction cup again, and calculating the fat content.
Fat content (%) ═ W2×100％/W1(ii) a Wherein, W1Sample weight before leaching, g; w2Weight of fat after extraction and drying, g.
4. And (3) determining the content of dietary fiber: reference is made to the AOAC 991.43 method. Weighing 1.000 +/-0.005 g (accurate to 0.1mg) of gluten-free whole potato yogurt cake into a 100mL beaker, adding 40mL of MES-TRIS (2- (N-morpholino) sulfoethane-trihydroxy (hydroxymethyl) aminomethane) buffer solution, adjusting the pH to 8.2, and stirring until the mixture is uniformly dispersed; adding 50 mu L of heat-resistant alpha-amylase solution, stirring at low speed by a magnetic stirrer, incubating in boiling water bath for 30min, cooling to 60 ℃, and washing residues on the inner wall of the beaker by 10mL of distilled water; adding 5mL of 0.561M HCl, stirring continuously, and then adjusting the pH value to 4.0-4.7 by using 1M NaOH or HCl at 60 ℃; adding 100 μ L amyloglucosidase solution, mixing, and incubating at 60 deg.C for 30 min; adding 100uL protease solution, mixing, and incubating at 60 deg.C for 30 min; adding 225mL of 95% ethanol (volume ratio of 95% ethanol to the mixed solution to be detected is 4:1) preheated to 60 ℃ into the beaker, and precipitating for 1h at room temperature; transferring the enzymatic hydrolysate after ethanol precipitation into a crucible, cleaning residues in the beaker with 78% ethanol, transferring the residues into the crucible for suction filtration, cleaning the crucible with 78% ethanol, 95% ethanol and acetone for 2 times respectively, placing the crucible in an oven at 105 ℃ overnight to constant weight, and recording the weight (W) of the crucible and the residues2). The contents of protein and ash in the residue were measured and the weights thereof were recorded as P, A, respectively.
Dietary fiber content (%) < 100 × (W)2-W1) V (W-P-A); wherein W is the sample weight, g; w1Weight of crucible and diatomaceous earth, g; w2Weight of crucible, diatomaceous earth and residue, g; p is the content of protein in the residue, g/100 g; a is the ash content in the residue, g/100 g. Note that: the absolute difference between two independent measurements obtained under repetitive conditions must not exceed 5% of the arithmetic mean.
5. And (3) starch determination: measured according to the method of AOAC 996.11. Adding whole potato yogurt cake without gluten (10mg) into a glass test tube (16 x 120mm), tapping the tube to ensure that all samples fall to the bottom of the tube; adding 0.2mL of 80% ethanol to the sample to increase the solubility of the ethanol, and mixing the mixture evenly by using a vortex mixer; immediately adding 3mL of high temperature resistant alpha-amylase (100U/mL), and incubating in boiling water bath for 6min (vigorously shaking the test tube at 2, 4, 6 min); adding 0.1mL amyloglucosidase (3300U/mL), mixing with vortex mixer, and bathing at 50 deg.C for 30 min; transferring all test tubes to a 100mL volumetric flask, thoroughly washing the test tubes by using a washing bottle, fixing the volume by using distilled water, uniformly mixing, and centrifuging the aliquotted solution for 10min at 3000 r; transfer aliquots (0.1mL) of the diluted solution into glass tubes; 3mL of Glucose oxidase plus peroxidase (GOPOD) reagent was added to each tube (including D-Glucose control group and blank group) and water-bathed at 50 ℃ for 20 min; the D-glucose control group included 0.1 mLD-glucose solution and 3.0mLGOPOD reagent, the blank group included 0.1mL of hydrated 3.0mLGOPOD reagent; the absorbance of the sample, D-glucose control group and blank was measured at 510 nm.
Starch content (%) ═ a1-A2) (F/W) FV 0.9; wherein A is1Is the absorbance of the sample; a. the2Absorbance for blank group; f is absorbance of 100/control group; w is sample weight, g; FV is the final volume to volume, mL.
6. And (3) ash content determination: ash determination is according to the method of GB 5009.4-2010. The method comprises the following specific steps: and (3) placing a porcelain crucible with proper size in a muffle furnace, burning for 0.5h at 550 +/-25 ℃, cooling to about 200 ℃, taking out, placing in a dryer, cooling for 30min, and accurately weighing. Repeating the burning till the difference between the two weighing times is not more than 0.5mg to obtain the constant weight. Then, 3g-10g (accurate to 0.0001g) of the gluten-free whole potato yogurt cake is placed in a porcelain crucible, the sample is fully carbonized to be smokeless by heating on a hot plate with small fire, and then the sample is placed in a muffle furnace and burned for 4 hours at 550 +/-25 ℃. Cooling to about 200 ℃, taking out, placing into a dryer for cooling for 30min, dropping a little water into the sample to moisten if the burning residue is carbon particles before weighing, so that the agglomeration is loosened, evaporating the water to dryness, burning again until no carbon particles exist, namely completely ashing, and weighing. Repeating the burning till the difference between the two weighing times is not more than 0.5mg to obtain the constant weight.
Ash content X1The calculation method of (g/100g) is as follows: x1＝100×(m1-m2)/(m3-m2) (ii) a Wherein m is1Mass of crucible and ash, g; m is2Mass of crucible, g; m is3Is the mass of the crucible and sample, g. Note that: the absolute difference between two independent measurements obtained under repetitive conditions must not exceed 5% of the arithmetic mean.
7. And (3) determination of vitamin content:
the vitamin E content is determined according to GB/T5009.82-2003;
the content of vitamin B1 is determined by reference to GB/T5009.84-2003;
the content of the vitamin B2 is determined by reference to GB/T7629-87;
the method for measuring the content of the vitamin C comprises the following steps: weighing 4g of gluten-free whole potato yogurt cake, adding a small amount of 2% oxalic acid solution, grinding in a mortar, transferring into a 50mL volumetric flask, metering to a scale line with 2% oxalic acid, shaking up, and standing for later use. Accurately measure 1mL of standard anti-chemical acid solution and add 9mL of 2% oxalic acid solution into a 100mL Erlenmeyer flask, then titrate with 2,6-D until the solution is peach-red, calculate the concentration of 2,6-D, expressed as mg of ascorbic acid per mL2,6-D solution. Two sample extracts (supernatant or filtrate) were accurately aspirated, 10.0mL each was placed in a conical flask, titrated with 2,6-D until the solution appeared pink, and the volume of 2,6-D used was recorded. Accurately extract 10mL of 2% oxalic acid. Titration with 2,6-D gave a pink solution and the volume used was recorded. The calculation formula is as follows: vCThe content is (mg/100g sample) ═ VA-VB) XS/Wx100; wherein, VAVolume of 2,6-D used for titration of sample extract, VBTo titrate the volume of 2,6-D used for the blank, S is 1mL of 2,6-D, which corresponds to mg of ascorbic acid, and W is the weight of the sample to be tested.
8. Determination of mineral elements: reference is made to the method of GB 19644-2010. Weighing 2-3g of gluten-free whole potato yogurt cakes in a crucible, placing on an electric furnace, concentrating and carbonizing at proper temperature until the gluten-free whole potato yogurt cakes are completely black and no dense smoke is generated, namely, the carbonization is finished. And then putting the crucible into a muffle furnace for ashing, and burning for 3-4h at 650 ℃ until the black solid state is changed into grey powder, so that ashing is complete. Taking out the crucible, cooling to room temperature, adding 5mL (1: 3) of hydrochloric acid, fully dissolving, boiling on an electric furnace, filtering by using quantitative filter paper, transferring into a 25mL volumetric flask, and fixing the volume, wherein the liquid in the volumetric flask is transparent liquid for measuring the content of iron, then measuring calcium by using 25 times of diluent, and measuring potassium, sodium and magnesium by using 500 times of diluent. Selecting standard series of potassium, sodium, magnesium, calcium, iron and magnesium, measuring the absorbance by changing the instrument conditions of acetylene flow, lamp current, height of a combustion head and the like, and determining the optimal instrument conditions for measuring each element. And selecting standard series of potassium, sodium, magnesium, calcium, iron and magnesium, and determining the linear range and detection limit of the potassium, the sodium, the magnesium, the calcium, the iron and the magnesium under the optimal instrument and test conditions.
TABLE 2 analysis of the nutritional composition of a gluten-free whole potato yogurt cake containing mashed potatoes (g/100g)
Figure BDA0001264983500000191
Figure BDA0001264983500000201
As can be seen from Table 2, the gluten-free whole potato yogurt cake contains protein, dietary fiber, VC、VE、VB1And VB2It is rich in fat and starch, and low in fat and starch. The protein can provide energy required by human body and increase supply of essential amino acid; dietary fiber can prevent cardiovascular diseases, cancer, diabetes, obesity and other diseases; vCAnd VEThe increased content can improve the oxidation resistance of the gluten-free whole potato yogurt cake, and is helpful for resisting aging, improving memory, etc. By comparison, the dietary fiber and the egg of the gluten-free whole potato yoghurt cake provided by the embodiments of the inventionBoth white matter and vitamin content were significantly higher than comparative examples 1 and 2.
TABLE 3 analysis of the mineral content of a gluten-free whole potato yogurt cake containing mashed potatoes (mg/100g)
Element(s) Example 1 Example 2 Example 3 Example 4 Comparative example 1 Comparative example 2
Magnesium alloy 21.81±0.14 22.97±0.25 22.12±0.68 22.45±0.74 19.7±0.03 16.7±0.02
Potassium salt 256.68±6.73 255.51±2.35 258.45±0.71 263.48±0.38 109.00±2.12 102.89±2.33
Sodium salt 0.71±0.13 0.76±0.12 0.98±0.02 1.03±0.04 1.06±0.12 0.79±0.05
Calcium carbonate 123.21±0.20 125.91±0.33 128.15±0.24 132.45±0.48 115.89±0.61 101.68±0.76
Iron 0.63±0.08 0.72±0.05 0.85±0.08 0.98±0.04 0.57±0.04 0.15±0.03
Phosphorus (P) 161.32±1.44 165.77±1.89 170.75±1.28 175.68±1.09 166.39±1.17 147.93±1.20
Arsenic (As) Not detected out Not detected out Not detected out Not detected out Not detected out Not detected out
Lead (II) Not detected out Not detected out Not detected out Not detected out Not detected out Not detected out
As can be seen from Table 3, the gluten-free whole potato yogurt cake contains abundant mineral elements such as potassium, calcium, phosphorus, magnesium and the like, and also contains a certain amount of sodium, iron and the like; by comparison, the contents of magnesium, potassium, calcium, iron and phosphorus in the gluten-free whole potato yogurt cakes provided by the examples are higher than those in comparative examples 1 and 2.
In conclusion, the gluten-free whole potato yogurt cake provided by the invention is a novel staple food product with high nutritional value and good taste.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (6)

1. A gluten-free whole potato yoghurt cake containing mashed potatoes is characterized by being prepared from the following raw materials in parts by weight:
10-50 parts of crude potato paste, 6-15 parts of high-pressure homogenized potato paste, 6-15 parts of ultrahigh-pressure potato enzymatic modified potato paste, 6-15 parts of high-pressure potato microjet nano potato paste, 15-25 parts of non-modified starch, 5-10 parts of modified starch, 20-45 parts of milk, 3-5 parts of composite bacteria suspension, 1-3 parts of yeast, 2-3 parts of food gum, 0.5-1.2 parts of plant-derived polyphenol, 2-4 parts of protein, 15-20 parts of sugar, 200 parts of 150-containing eggs, 2-6 parts of edible oil and 15-30 parts of water;
or, the composition is prepared from the following raw materials in parts by weight: 10-50 parts of sweet potato crude mashed potato, 8-16 parts of sweet potato high-pressure homogenized mashed potato, 8-18 parts of sweet potato ultrahigh-pressure-enzyme modified mashed potato, 6-15 parts of sweet potato high-pressure micro-jet nano mashed potato, 15-25 parts of non-modified starch, 5-10 parts of modified starch, 20-45 parts of milk, 3-5 parts of composite bacteria suspension, 1-3 parts of yeast, 2-3 parts of food gum, 0.5-1.2 parts of plant-derived polyphenol, 2-4 parts of protein, 15-20 parts of sugar, 200 parts of egg 150, 2-6 parts of edible oil and 15-30 parts of water;
or, the composition is prepared from the following raw materials in parts by weight: 6-20 parts of crude cassava pulp, 8-18 parts of high-pressure cassava homogeneous pulp, 8-16 parts of ultrahigh-pressure cassava enzyme modified pulp, 7-15 parts of high-pressure cassava microjet nano pulp, 15-25 parts of non-modified starch, 5-10 parts of modified starch, 20-45 parts of milk, 3-5 parts of composite bacteria suspension, 1-3 parts of yeast, 2-3 parts of food gum, 0.5-1.2 parts of plant-derived polyphenol, 2-4 parts of protein, 15-20 parts of sugar, 200 parts of eggs 150, 2-6 parts of edible oil and 15-30 parts of water;
or, the composition is prepared from the following raw materials in parts by weight: 10-50 parts of potato crude mashed potato, 10-50 parts of sweet potato crude mashed potato, 6-20 parts of cassava crude mashed potato, 6-15 parts of potato high-pressure homogenized mashed potato, 6-15 parts of potato ultrahigh-pressure-enzymatic modified mashed potato, 6-12 parts of potato high-pressure micro-jet nano mashed potato, 8-16 parts of sweet potato high-pressure homogenized mashed potato, 8-18 parts of sweet potato ultrahigh-enzymatic modified mashed potato, 6-14 parts of sweet potato high-pressure micro-jet nano mashed potato, 8-18 parts of cassava high-pressure homogenized mashed potato, 8-16 parts of cassava ultrahigh-pressure-enzymatic modified mashed potato, 7-12 parts of cassava high-pressure micro-jet nano mashed potato, 15-25 parts of non-modified starch, 5-10 parts of modified starch, 20-45 parts of milk, 3-5 parts of composite bacterial suspension, 1-3 parts of yeast, 2-3 parts of food gum, 0.5-1.2 parts of plant source polyphenol, 2-4 parts of protein, 15-20 parts of sugar, 200 parts of egg 150-containing materials, 2-6 parts of edible oil and 15-30 parts of water;
the coarse mashed potatoes are prepared by taking one or more of potatoes, sweet potatoes and cassava as raw materials and sequentially carrying out the steps of cleaning, peeling, color protection, cutting into blocks, cooking and mashing;
the high-pressure homogenized mashed potato is prepared by the method comprising the following steps: mixing the crude mashed potatoes serving as a raw material with water according to a ratio of 1:5-1:10, placing the mixture in a high-pressure homogenizer at a homogenizing pressure of 150-180bar, circularly homogenizing for 3-5 times, centrifuging for 10-20 min at 6000-8000 g, and taking a precipitate to obtain the potato starch;
the ultrahigh pressure-enzyme method modified mashed potato is prepared by the following steps: taking the crude mashed potatoes as a raw material, uniformly mixing the crude mashed potatoes with a sodium acetate buffer solution according to a ratio of 1: 2-1: 8, adding 15-25U/g laccase, carrying out ultrahigh-pressure enzymolysis for 20-30 min under 200-300 MPa, heating in a boiling water bath for 10-20 min to inactivate enzyme, centrifuging for 10-20 min under 6000-8000 g, discarding the supernatant, uniformly mixing the obtained precipitate with a PBS buffer solution according to a ratio of 1: 8-1: 12, adding 300-350U/g cellulase, carrying out ultrahigh-pressure enzymolysis for 10-20 min under 150-250 MPa, heating in a boiling water bath for 10-20 min to inactivate enzyme, centrifuging for 10-20 min under 6000-8000 g, discarding the supernatant, and collecting the precipitate to obtain the potato starch;
the high-pressure micro-jet nano mashed potato is prepared by the method comprising the following steps of: taking the crude mashed potatoes as a raw material, and circularly homogenizing for 2-5 times by adopting a high-pressure micro-jet nano homogenizer at the pressure of 300-800 bar;
the composite bacteria suspension takes water as a solvent, and contains one or more of lactobacillus, bifidobacterium, streptococcus thermophilus and lactobacillus bulgaricus, and the total concentration range of single or composite bacteria in the bacteria suspension is 1 multiplied by 107-2×109cfu/mL。
2. Yoghurt biscuit according to claim 1, characterized in that the non-destructurized starch is selected from mung bean starch, pea starch, sweet potato starch, corn starch, wheat starch; the modified starch is obtained by physically and/or chemically modifying the non-modified starch;
and/or the food gum is selected from one or more of potato pectin, sweet potato pectin, beet pectin, apple pectin, citrus pectin, pomelo peel pectin, pineapple pectin, blueberry pectin, lemon pectin, xanthan gum, carrageenan, konjac gum, guar gum, Arabic gum, hydroxypropyl methyl cellulose, methyl cellulose and microcrystalline cellulose;
and/or the plant source polyphenol is selected from one or more of cumin polyphenol, tea polyphenol, apple polyphenol, grape seed polyphenol and sweet potato stem leaf polyphenol;
and/or the protein is selected from one or more of cumin protein, potato protein, sweet potato protein, rice protein, chickpea protein, peanut protein, soybean protein, lactoferrin, whey protein isolate, egg white protein, whole egg protein, casein and whey protein concentrate;
and/or the sugar is selected from one or more of trehalose, glucose, fructose, galactose, maltose, arabinose, dextrin, cyclodextrin, beta-glucan, arabinoxylan, sucrose and sugar alcohol;
and/or the edible oil is selected from one or more of butter, mutton fat, beef tallow, lard, peanut oil, soybean oil, sunflower seed oil, rapeseed oil and corn oil.
3. Yoghurt biscuit according to claim 1 or 2, characterized in that the grain sizes of the coarse mashed potatoes, the high-pressure homogenized mashed potatoes, the ultrahigh-pressure enzymatic modified mashed potatoes, the high-pressure micro-jet nano mashed potatoes, the non-modified starch, the protein and the plant-derived polyphenol are all less than 120 meshes.
4. The yogurt biscuit of claim 3, wherein the coarse mashed potatoes, the high-pressure homogenized mashed potatoes, the ultrahigh-pressure enzymatic modified mashed potatoes, the high-pressure micro-jet nano mashed potatoes, the non-modified starch, the protein and the plant-derived polyphenol have particle sizes smaller than 100 meshes.
5. The preparation method of the yoghourt biscuit according to any one of claims 1 to 4, which is characterized by comprising the following steps:
1) weighing the raw materials in parts by weight;
2) dissolving the food gum with part of water to obtain a food gum solution; dissolving the protein with part of water to obtain a protein solution; dissolving the composite bacterial suspension by using milk to obtain milk bacterial suspension; dissolving yeast with part of water to obtain yeast solution, and activating at constant temperature and humidity for later use;
3) cleaning eggs, removing shells, placing the eggs and sugar into a stirrer, beating at 100-;
4) mixing potato coarse mashed potato, sweet potato coarse mashed potato, cassava coarse mashed potato, potato high-pressure homogenized mashed potato, potato ultrahigh-pressure-enzyme modified mashed potato, potato high-pressure micro-jet nano mashed potato, sweet potato high-pressure homogenized mashed potato, sweet potato ultrahigh-enzyme modified mashed potato, sweet potato high-pressure micro-jet nano mashed potato, cassava high-pressure homogenized mashed potato, cassava ultrahigh-enzyme modified mashed potato, cassava high-pressure micro-jet nano mashed potato, non-modified starch, modified starch and plant source polyphenol, adding the food gum solution, the protein solution, the milk bacteria suspension and the egg sugar solution, stirring for 5-15min at 80-150rpm, fermenting for 6-24h at 25-36 ℃ and 70-95% humidity to form a composite lactobacillus fermented dough;
5) adding the activated yeast solution obtained in the step 2) into the composite lactobacillus fermented dough obtained in the step 4), and stirring at 80-150rpm for 5-25min until uniform dough is formed;
6) fermenting the dough prepared in the step 5) for 40-90min at the temperature of 32-38 ℃ and the humidity of 70% -85%;
7) kneading the dough fermented in the step 6) uniformly to form dough blanks;
8) putting the dough blank formed in the step 7) into a mould to form a cake blank, and neatly putting the cake blank into an oil-coated baking tray;
9) and (3) putting the cake blank prepared in the step 8) into an oven, baking at the surface fire temperature of 170-.
6. The method of claim 5, wherein in step 2), the pectin is dissolved in water in an amount of 3 to 8 times the total weight of the food gum; dissolving protein with water 2-6 times of total weight of protein; dissolving the composite bacterial suspension with milk in an amount which is 5-10 times the weight of the composite bacterial suspension; dissolving yeast with water 5-10 times of the weight of yeast;
and/or, in the step 2), the temperature of water for dissolving the food gum and the protein is 40-70 ℃; the temperature of the milk for dissolving the composite bacterial suspension is 25-35 ℃; the temperature of water for dissolving yeast is 28-38 deg.C, the activation time is 5-20min, and the activation temperature is 28-38 deg.C.
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