CN107373369B - A kind of peppery item of zinc-rich - Google Patents
A kind of peppery item of zinc-rich Download PDFInfo
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- CN107373369B CN107373369B CN201710764600.9A CN201710764600A CN107373369B CN 107373369 B CN107373369 B CN 107373369B CN 201710764600 A CN201710764600 A CN 201710764600A CN 107373369 B CN107373369 B CN 107373369B
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- Prior art keywords
- flour
- dough
- zinc
- added
- highland barley
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- 239000011701 zinc Substances 0.000 title claims abstract description 33
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title claims abstract description 30
- 229910052725 zinc Inorganic materials 0.000 title claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 53
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 32
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 32
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 21
- 239000008158 vegetable oil Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 14
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 108010039918 Polylysine Proteins 0.000 claims abstract description 11
- 229920000656 polylysine Polymers 0.000 claims abstract description 11
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 10
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 10
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 10
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 241000522254 Cassia Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 239000008165 rice bran oil Substances 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000018102 proteins Nutrition 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108010068370 Glutens Proteins 0.000 abstract description 5
- 235000021312 gluten Nutrition 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 48
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 230000036039 immunity Effects 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 238000003304 gavage Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000002503 metabolic effect Effects 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000001541 thymus gland Anatomy 0.000 description 3
- 108010002350 Interleukin-2 Proteins 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 238000012449 Kunming mouse Methods 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention mainly relates to food processing technology fields, disclose a kind of peppery item of zinc-rich, are made of following raw material：High-strength flour, corn flour, highland barley flour, soybean protein, oligoisomaltose, salt, spice, zinc gluconate, polylysine, vegetable oil；Spicy strong, soft chewness, less salt low fat is full of nutrition, is free of any additive, is rich in protein and organic zinc, and protein content reaches 33.7%, and organic Zn content reaches 6.42mg/100g, and income is made to improve 9.5%；Particle drying after highland barley flour frying, aromatic flavour are impregnated after soybean protein and water is added, and improve the flexibility of highland barley flour and soybean protein；It is added in high-strength flour and corn flour after immersion, dough moisture is less at this time, and a provocation is carried out after stirring, preliminarily forms protein network, increases the gluten content in dough.
Description
Technical field
The invention mainly relates to food processing technology field more particularly to a kind of peppery items of zinc-rich.
Background technology
Peppery item is one of the snacks that Children and teenager is liked, and delicious cheap, sales range is extensive, but presently commercially available
Peppery item contain a large amount of gutter oils and additive, there is a serious shortage of nutrition, microbiological indicator severely exceeds, strong to Children and teenager
Health causes great harm；Zinc is one of the essential trace elements of the human body, by people titled with " flowers of life ", " source of intelligence "
Laudatory title can promote the growth and development of Children and teenager, increase intelligence, and synthesize a variety of enzymes, maintain dysregulated appetite, enhance human body
Immunity promotes wound healing, promotes vitamin A absorption, protects eyesight, beauty and skin care；As peppery item is increasingly by children
With teen-age welcome, it is badly in need of a kind of peppery item of nutrient health.
Invention content
In order to make up the defect of prior art, the object of the present invention is to provide a kind of peppery items of zinc-rich.
A kind of peppery item of zinc-rich, is made of the raw material of following parts by weight：High-strength flour 90 ~ 100, corn flour 20 ~ 22, highland barley flour 12
~ 14, soybean protein 0.3 ~ 0.5, oligoisomaltose 11 ~ 13, salt 0.7 ~ 0.9, spice 0.6 ~ 0.8, zinc gluconate
0.11 ~ 0.13, polylysine 0.07 ~ 0.09, vegetable oil 15 ~ 17.
The corn flour, grain size are 140 ~ 180 mesh.
The highland barley flour, grain size are 200 ~ 240 mesh, and 80 ~ 90 DEG C are fried to burnt odor.
The spice is made of the raw material of following parts by weight：Capsicum 21 ~ 23, pepper 15 ~ 17, Chinese prickly ash 12 ~ 14, eight
Angle 9 ~ 11, fennel 9 ~ 11, cloves 6 ~ 8, Chinese cassia tree 6 ~ 8, fructus amomi 6 ~ 8, tsaoko 5 ~ 7, the root of Dahurain angelica 5 ~ 7.
The vegetable oil is made of the raw material of following parts by weight：Olive oil 21 ~ 23, peanut oil 21 ~ 23, rice bran oil 6 ~
8, after all raw material mixing, 105 ~ 110 DEG C are heated to, cooled to room temperature.
A kind of preparation method of the peppery item of zinc-rich, includes the following steps：
（1）Soybean protein is added in highland barley flour, the water of highland barley flour weight equivalent is added, is uniformly mixed, 40 ~ 45 DEG C of standings
3 ~ 4 hours, particle drying after highland barley flour frying, aromatic flavour was impregnated after soybean protein and water is added, improve highland barley flour and
The flexibility of soybean protein obtains highland barley mixture；
（2）After high-strength flour and corn flour are mixed, highland barley mixture is added, stands provocation 15 ~ 20 minutes, preliminarily forms egg
White matter network increases the gluten content in dough, obtains a proofing of dough；
（3）After oligoisomaltose, salt, zinc gluconate and polylysine are mixed, after adding a small amount of water dissolution, it is added
In proofing of dough, 43 ~ 45 revs/min are stirred 20 ~ 25 minutes, and it is 38 ~ 40%, 32 ~ 34 DEG C of 10 ~ 15 points of provocations to make water content
Clock increases the nutrition and health care function of dough, enriches mouthfeel, inhibits varied bacteria growing, extends peppery shelf life, and moisture gradually increases
After carry out secondary provocation, increase dough flexibility, keep dough flexible smooth, improve the chewiness mouthfeel of peppery item, obtain secondary provocation face
Group；
（4）Secondary proofing of dough is placed in tumbler, 1/3 vegetable oil is added, in 4 ~ 8 DEG C of tumblings 25 ~ 30 minutes, into one
Step promotes mucedin to be formed, and improves the ductility of dough, makes peppery mouthfeel chewiness, obtain tumbling dough；
（5）It is placed in tumbling dough excision forming in oven, toasts 8 ~ 10 minutes, baking curing tarts up, obtains roasting
Dough；
（6）Spice is added in remaining vegetable oil, is uniformly mixed, is added and bakes dough, after freezing 10 ~ 12 hours, from
It stands and pickles 45 ~ 50 hours in 10 ~ 15 DEG C after so thawing, so that promotion spice is penetrated into peppery item, vegetable oil is made gradually to be precipitated, reduce
Fat content avoids conventional high-temperature frying from generating unwanted metabolic products, safe and healthy, obtains the peppery item of zinc-rich；
（7）Vacuum packaging, radio sterilization are examined, obtain finished product.
The step（4）Tumbling, rotating speed be 12 ~ 14 revs/min.
The step（5）Baking, temperature be 115 ~ 120 DEG C.
It is an advantage of the invention that：The peppery item of zinc-rich provided by the invention, spicy strong, soft chewness, less salt low fat, nutrition are rich
Richness is free of any additive, is rich in protein and organic zinc, and protein content reaches 33.7%, and organic Zn content reaches
6.42mg/100g, is free of any additive, and safe and healthy, any equal edible of crowd makes income improve 9.5%；Highland barley
Particle drying after powder frying, aromatic flavour are impregnated after soybean protein and water is added, and improve the soft of highland barley flour and soybean protein
Toughness；It is added in high-strength flour and corn flour after immersion, dough moisture is less at this time, and a provocation, preliminary shape are carried out after stirring
At protein network, increase the gluten content in dough；Oligoisomaltose, salt, zinc gluconate and polylysine are added
It is added in a proofing of dough after water dissolution, increases the nutrition and health care function of dough, enrich mouthfeel, inhibited varied bacteria growing, prolong
Long peppery shelf life, moisture carry out secondary provocation after gradually increasing, increase dough flexibility, keep dough flexible smooth, improve peppery
The chewiness mouthfeel of item；Vegetable oil is added after secondary provocation, tumbling is carried out to dough, further mucedin is promoted to be formed, improve face
The ductility of group, makes peppery mouthfeel chewiness；Excision forming is carried out after tumbling, low-temperature bake curing is carried out in oven, is increased fragrant
Taste；Baking is placed in spice to be freezed in short-term, and low-temperature salting is carried out after naturally to thaw, and spice is promoted to penetrate into peppery item,
So that vegetable oil is gradually precipitated, reduce fat content, conventional high-temperature frying is avoided to generate unwanted metabolic products, it is safe and healthy.
Specific implementation mode
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of peppery item of zinc-rich, is made of the raw material of following parts by weight：High-strength flour 90, corn flour 20, highland barley flour 12, soybean egg
White 0.3, oligoisomaltose 11, salt 0.7, spice 0.6, zinc gluconate 0.11, polylysine 0.07, vegetable oil 15.
The corn flour, grain size are 140 mesh.
The highland barley flour, grain size are 200 mesh, and 80 ~ 90 DEG C are fried to burnt odor.
The spice is made of the raw material of following parts by weight：Capsicum 21, pepper 15, Chinese prickly ash 12, illiciumverum 9, fennel 9,
Cloves 6, Chinese cassia tree 6, fructus amomi 6, tsaoko 5, the root of Dahurain angelica 5.
The vegetable oil is made of the raw material of following parts by weight：Olive oil 21, peanut oil 21, rice bran oil 6, Suo Youyuan
After material mixing, 105 DEG C are heated to, cooled to room temperature.
A kind of preparation method of the peppery item of zinc-rich, includes the following steps：
（1）Soybean protein is added in highland barley flour, the water of highland barley flour weight equivalent is added, is uniformly mixed, 40 DEG C of standings 4 are small
When, particle drying after highland barley flour frying, aromatic flavour is impregnated after soybean protein and water is added, and improves highland barley flour and soybean
The flexibility of albumen obtains highland barley mixture；
（2）After high-strength flour and corn flour are mixed, highland barley mixture is added, stands provocation 20 minutes, preliminarily forms albumen
Matter network increases the gluten content in dough, obtains a proofing of dough；
（3）After oligoisomaltose, salt, zinc gluconate and polylysine are mixed, after adding a small amount of water dissolution, it is added
In proofing of dough, 45 revs/min are stirred 25 minutes, and it is 38 ~ 40%, 33 DEG C of provocations 15 minutes to make water content, increases dough
Nutrition and health care function enriches mouthfeel, inhibits varied bacteria growing, extends peppery shelf life, and moisture carries out secondary wake up after gradually increasing
Hair increases dough flexibility, keeps dough flexible smooth, improve the chewiness mouthfeel of peppery item, obtain secondary proofing of dough；
（4）Secondary proofing of dough is placed in tumbler, 1/3 vegetable oil is added, in 6 DEG C of tumblings 28 minutes, rotating speed 12
Rev/min, further mucedin is promoted to be formed, improves the ductility of dough, make peppery mouthfeel chewiness, obtain tumbling dough；
（5）Tumbling dough excision forming is placed in oven, temperature is 120 DEG C, is toasted 10 minutes, and baking curing increases
Fragrance obtains roasting dough；
（6）Spice is added in remaining vegetable oil, is uniformly mixed, is added and bakes dough, after freezing 12 hours, is solved naturally
It stands and pickles 48 hours in 15 DEG C after jelly, so that promotion spice is penetrated into peppery item, vegetable oil is made gradually to be precipitated, reduce fat content,
Conventional high-temperature frying is avoided to generate unwanted metabolic products, it is safe and healthy, obtain the peppery item of zinc-rich；
（7）Vacuum packaging, radio sterilization are examined, obtain finished product.
Embodiment 2
A kind of peppery item of zinc-rich, is made of the raw material of following parts by weight：High-strength flour 95, corn flour 21, highland barley flour 13, soybean egg
White 0.4, oligoisomaltose 12, salt 0.8, spice 0.7, zinc gluconate 0.12, polylysine 0.08, vegetable oil 16.
The corn flour, grain size are 160 mesh.
The highland barley flour, grain size are 220 mesh, and 80 ~ 90 DEG C are fried to burnt odor.
The spice is made of the raw material of following parts by weight：Capsicum 22, pepper 16, Chinese prickly ash 13, illiciumverum 10, fennel
10, cloves 7, Chinese cassia tree 7, fructus amomi 7, tsaoko 6, the root of Dahurain angelica 6.
The vegetable oil is made of the raw material of following parts by weight：Olive oil 22, peanut oil 22, rice bran oil 7, Suo Youyuan
After material mixing, 108 DEG C are heated to, cooled to room temperature.
The preparation method is the same as that of Example 1.
Embodiment 3
A kind of peppery item of zinc-rich, is made of the raw material of following parts by weight：High-strength flour 100, corn flour 22, highland barley flour 14, soybean
Albumen 0.5, oligoisomaltose 13, salt 0.9, spice 0.8, zinc gluconate 0.13, polylysine 0.09, vegetable oil
17。
The corn flour, grain size are 180 mesh.
The highland barley flour, grain size are 240 mesh, and 80 ~ 90 DEG C are fried to burnt odor.
The spice is made of the raw material of following parts by weight：Capsicum 23, pepper 17, Chinese prickly ash 14, illiciumverum 11, fennel
11, cloves 8, Chinese cassia tree 8, fructus amomi 8, tsaoko 7, the root of Dahurain angelica 7.
The vegetable oil is made of the raw material of following parts by weight：Olive oil 23, peanut oil 23, rice bran oil 8, Suo Youyuan
After material mixing, 110 DEG C are heated to, cooled to room temperature.
The preparation method is the same as that of Example 1.
Comparative example 1
Remove corn flour, remaining preparation method, with embodiment 1.
Comparative example 2
Remove highland barley flour, remaining preparation method, with embodiment 1.
Comparative example 3
Remove soybean protein, remaining preparation method, with embodiment 1.
Comparative example 4
Remove zinc gluconate, remaining preparation method, with embodiment 1.
Comparative example 5
Remove polylysine, remaining preparation method, with embodiment 1.
Comparative example 6
Removal step（1）In standing, remaining preparation method, with embodiment 1.
Comparative example 7
Removal step（2）In a provocation, remaining preparation method, with embodiment 1.
Comparative example 8
Removal step（3）In secondary provocation, remaining preparation method, with embodiment 1.
Comparative example 9
Removal step（4）In tumbling, remaining preparation method, with embodiment 1.
Comparative example 10
Removal step（5）In baking, remaining preparation method, with embodiment 1.
Comparative example 11
Step（6）In it is marinated be changed to frying, remaining preparation method, with embodiment 1.
Comparative example 12
It is existing commercially available to defend the small peppery item of gluten of dragon.
The nutrition of the peppery item of embodiment and comparative example and flavor：
The peppery item of selection example and comparative example is appropriate respectively, detects the nutritional ingredient of the peppery item of each group, and randomly chooses 40
Position health volunteer, age are 18 ~ 60 years old, carry out subjective appreciation to the peppery item of each group, need to use mine before the evaluation of each product sensory
Spring is gargled, and the nutrition of the peppery item of embodiment and comparative example and flavor are shown in Table 1.
Table 1：The nutrition of the peppery item of embodiment and comparative example and flavor
| Project | Protein/（%） | Grease/（%） | Zinc/（mg/100g） | Flavor |
| Embodiment 1 | 33.2 | 10.4 | 6.42 | It is spicy strong, soft chewness |
| Embodiment 2 | 33.7 | 10.6 | 6.37 | It is spicy strong, soft chewness |
| Embodiment 3 | 33.5 | 10.5 | 6.41 | It is spicy strong, soft chewness |
| Comparative example 1 | 29.6 | 10.7 | 6.38 | Chewy sense is smaller |
| Comparative example 2 | 28.8 | 10.9 | 6.36 | Chewy sense is smaller |
| Comparative example 3 | 19.4 | 10.5 | 6.39 | Chewy sense is smaller |
| Comparative example 4 | 32.5 | 10.7 | 0.06 | Chewy sense is smaller |
| Comparative example 5 | 32.8 | 10.6 | 6.40 | Chewy sense is smaller |
| Comparative example 6 | 33.2 | 10.9 | 6.38 | Chewy sense is smaller |
| Comparative example 7 | 32.4 | 10.5 | 6.41 | Chewy sense is smaller |
| Comparative example 8 | 30.6 | 10.4 | 6.37 | Chewy sense is smaller |
| Comparative example 9 | 31.3 | 10.6 | 6.39 | Chewy sense is smaller |
| Comparative example 10 | 33.2 | 11.9 | 6.42 | Fragrance is light, chewy sense is smaller |
| Comparative example 11 | 30.1 | 13.4 | 6.36 | Chewy sense is smaller |
| Comparative example 12 | 7.4 | 22.6 | — | Chewy sense is smaller |
Note："-" is not detected.
From table 1 the result shows that, the peppery item of zinc-rich of embodiment, obviously compared with comparative example height, grease contains for protein and Zn content
Obviously low compared with comparative example, spicy strong, soft chewness is measured, illustrates that the peppery item of zinc-rich provided by the invention has good nutrition and wind
Taste.
The effect of peppery strengthen immunity of embodiment and comparative example zinc-rich：
Cleaning grade Kunming mouse 320 is randomly choosed, half male and half female is divided into 16 groups, and every group of male and female are respectively 10, respectively
For embodiment group, comparative example group and control group, all mouse in addition to ad lib and drinking-water, embodiment group and comparative example group it is every
Peppery 0.3g/kg of zinc-rich (with Mice Body restatement) of the daily gavage group of mouse, daily gavage of every mouse of control group etc.
The physiological saline of amount, continuous gavage 30 days survey the thymus gland organ index of mouse, spleen organ index, clean up index and serum IL-
2, the effect of peppery strengthen immunity of embodiment and comparative example zinc-rich is shown in Table 2.
Table 2：The effect of peppery strengthen immunity of embodiment and comparative example zinc-rich
| Project | Thymus gland organ index/(mg/g) | Spleen organ index/(mg/g) | Clean up index | Serum IL-2/(ng/ml) |
| Embodiment 1 | 4.76 | 8.87 | 7.14 | 15.86 |
| Embodiment 2 | 4.74 | 8.82 | 7.15 | 15.89 |
| Embodiment 3 | 4.77 | 8.89 | 7.16 | 15.88 |
| Comparative example 1 | 4.64 | 8.72 | 7.07 | 15.61 |
| Comparative example 2 | 4.59 | 8.67 | 6.90 | 15.43 |
| Comparative example 3 | 3.91 | 8.02 | 6.21 | 15.02 |
| Comparative example 4 | 3.42 | 7.64 | 5.79 | 13.85 |
| Comparative example 5 | 4.63 | 8.68 | 7.11 | 15.67 |
| Comparative example 6 | 4.71 | 8.82 | 7.09 | 15.79 |
| Comparative example 7 | 4.68 | 8.80 | 7.14 | 15.78 |
| Comparative example 8 | 4.70 | 8.81 | 7.13 | 15.73 |
| Comparative example 9 | 4.69 | 8.79 | 7.16 | 15.76 |
| Comparative example 10 | 4.62 | 8.71 | 7.05 | 15.69 |
| Comparative example 11 | 3.71 | 7.69 | 5.77 | 14.03 |
| Comparative example 12 | 3.24 | 7.52 | 5.56 | 13.05 |
| Control group | 3.51 | 7.63 | 5.73 | 13.27 |
From table 2 it can be seen that the peppery item of the zinc-rich of embodiment, the thymus gland organ index of mouse, clean up finger at spleen organ index
Number and serum IL-2 compared with comparative example and control group be improved significantly, it is good to illustrate that the peppery item of zinc-rich provided by the invention has
The effect of strengthen immunity.
Claims (1)
1. a kind of peppery item of zinc-rich, which is characterized in that be made of the raw material of following parts by weight：High-strength flour 90 ~ 100, corn flour 20 ~
22, highland barley flour 12 ~ 14, soybean protein 0.3 ~ 0.5, oligoisomaltose 11 ~ 13, salt 0.7 ~ 0.9, spice 0.6 ~ 0.8, Portugal
Grape saccharic acid zinc 0.11 ~ 0.13, polylysine 0.07 ~ 0.09, vegetable oil 15 ~ 17；
The corn flour, grain size are 140 ~ 180 mesh；
The highland barley flour, grain size are 200 ~ 240 mesh, and 80 ~ 90 DEG C are fried to burnt odor；
The spice is made of the raw material of following parts by weight：Capsicum 21 ~ 23, pepper 15 ~ 17, Chinese prickly ash 12 ~ 14, illiciumverum 9 ~
11, fennel 9 ~ 11, cloves 6 ~ 8, Chinese cassia tree 6 ~ 8, fructus amomi 6 ~ 8, tsaoko 5 ~ 7, the root of Dahurain angelica 5 ~ 7；
The vegetable oil is made of the raw material of following parts by weight：Olive oil 21 ~ 23, peanut oil 21 ~ 23, rice bran oil 6 ~ 8, institute
After having raw material mixing, 105 ~ 110 DEG C are heated to, cooled to room temperature；
The preparation method of the peppery item of zinc-rich, includes the following steps：
（1）Soybean protein is added in highland barley flour, the water of highland barley flour weight equivalent is added, is uniformly mixed, 40 ~ 45 DEG C stand 3 ~ 4
Hour, obtain highland barley mixture；
（2）After high-strength flour and corn flour are mixed, highland barley mixture is added, stands provocation 15 ~ 20 minutes, obtains a provocation face
Group；
（3）After oligoisomaltose, salt, zinc gluconate and polylysine are mixed, after adding a small amount of water dissolution, it is added primary
In proofing of dough, 43 ~ 45 revs/min are stirred 20 ~ 25 minutes, and it is 38 ~ 40%, 32 ~ 34 DEG C of provocations 10 ~ 15 minutes to make water content, is obtained
Secondary proofing of dough；
（4）Secondary proofing of dough is placed in tumbler, 1/3 vegetable oil is added, in 4 ~ 8 DEG C of tumblings 25 ~ 30 minutes, obtains tumbling face
Group；
（5）It is placed in tumbling dough excision forming in oven, toasts 8 ~ 10 minutes, obtain roasting dough；
（6）Spice is added in remaining vegetable oil, is uniformly mixed, is added and bakes dough, after freezing 10 ~ 12 hours, is solved naturally
It stands and pickles 45 ~ 50 hours in 10 ~ 15 DEG C after jelly, obtain the peppery item of zinc-rich；
（7）Vacuum packaging, radio sterilization are examined, obtain finished product；
The step（4）Tumbling, rotating speed be 12 ~ 14 revs/min；
The step（5）Baking, temperature be 115 ~ 120 DEG C.
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| CN107927670A (en) * | 2017-11-07 | 2018-04-20 | 安徽鸿泰食品有限公司 | A kind of zinc supplementation pineapple jam |
| CN107821636A (en) * | 2017-11-28 | 2018-03-23 | 韦俊超 | A kind of preparation method of the peppery bar of rich manganese |
| CN108094849B (en) * | 2017-12-04 | 2021-07-27 | 湖南省玉峰食品实业有限公司 | Instant gluten mixed with extrusion-molded blank and preparation method thereof |
| CN110024955A (en) * | 2019-04-22 | 2019-07-19 | 武汉轻工大学 | A kind of peppery item and preparation method thereof |
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| CN103652943B (en) * | 2012-09-12 | 2016-07-06 | 张东旭 | A kind of food of soybean protein-containing and preparation method thereof |
| CN104543722B (en) * | 2014-12-27 | 2018-01-23 | 湖南省玉峰食品实业有限公司 | A kind of full cereal highland barley gluten and preparation method thereof |
| CN105831594A (en) * | 2016-04-01 | 2016-08-10 | 安徽悠咔食品有限公司 | Delicious tongue-numbing spicy gluten strip and preparation method thereof |
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