CN107751303A - A kind of green bean biscuits and its processing method rich in gamma aminobutyric acid - Google Patents
A kind of green bean biscuits and its processing method rich in gamma aminobutyric acid Download PDFInfo
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- CN107751303A CN107751303A CN201711194395.3A CN201711194395A CN107751303A CN 107751303 A CN107751303 A CN 107751303A CN 201711194395 A CN201711194395 A CN 201711194395A CN 107751303 A CN107751303 A CN 107751303A
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- mung bean
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- aminobutyric acid
- dough
- biscuits
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of green bean biscuits and its processing method rich in gamma aminobutyric acid.The green bean biscuits are mainly made up of wheat flour, mung bean flour, butter, egg white solution, milk powder, edible salt, high-activity yeast, sodium bicarbonate(edible).Processing method is as follows：Dry mung bean carries out humid heat treatment enrichment gamma aminobutyric acid under the conditions of 45 75 DEG C of temperature, humidity 90 98%, after through drying and crushing mung bean flour to be made standby；Wheat flour mixes with yeast soln, dough is modulated into dough mixing machine after adding water, fermentation is standby；It is another to take wheat flour and the mung bean powder mixture by pretreatment（The two ratio 1:1‑2:1）It is added in the above-mentioned dough fermented, and adds butter, egg white solution, milk powder, after being well mixed after edible salt, sodium bicarbonate in dough mixing machine, carries out second and ferment；The dough fermented is the green bean biscuits rich in gamma aminobutyric acid after roll-in bag short, shaping, baking, annealing.The green bean biscuits processed using the technology of the present invention, crispy in taste, unique flavor, while by carrying out humid heat treatment to dry mung bean, promote the gamma aminobutyric acid content in mung bean to greatly improve, consumer can be met to the delicious demand of healthy snack food nutrition.
Description
Technical field
The present invention relates to leisure food manufacture field, more particularly to the green bean biscuits rich in γ-aminobutyric acid and its adds
Work method.
Background technology
Mung bean, belong to pulse family, cowpea class, be annual herb plant, because its have high-quality starch, high protein, low fat,
It is deep to be liked by people rich in functional components such as more dietary fiber, beta carotene, mineral element and flavone compounds
Love.
γ-aminobutyric acid is a kind of nonprotein amino acid, is amino acid important in mammalian central nervous system
Class neurotransmitter, have and promote brain cell metabolism, improve liver, renal function, promote alcohol metabolism, reducing blood lipid and prevent obesity
Deng effect.Various enzymes when mung bean is by preliminary sprout in seed are activated, and glutamic acid is through glutamate decarboxylase catalyzed conversion
Generate γ-aminobutyric acid so that the content of mung bean γ-aminobutyric acid significantly improves.
In addition, by having composition such as polypeptide, phenols, saponin(e, the flavonoids of heath-function in the mung bean tentatively sprouted
Compound, the content of levodopa isoreactivity material are in significantly rising, intraseminal protein, starch, fat and others
Macromolecular substances are broken down into the small-molecule substance for being easy to absorb, and at the same time, multivitamin and mineral matter are all released
Out.These new materials for producing, newly synthesizing have special physiological function to human body.Therefore, tentatively sprouted by humid heat treatment
The mung bean nutritive value more horn of plenty of hair.
Biscuit is easy to carry again due to instant, it has also become indispensable a kind of food in daily life.However, with
Being rooted in the hearts of the people for nutrient health theory, common biscuit can not meet that consumer to demand, takes into account delicious and nutrition function
Property biscuit starts to attract attention.
The content of the invention
The invention aims to overcome the shortcomings of above-mentioned background technology, there is provided a kind of green rich in γ-aminobutyric acid
Soya-bean cake is done, and increases nutrition and the feature of biscuit, innovates the category and processing mode of existing biscuit.
The present invention is realized by following technical proposal：
A kind of green bean biscuits rich in γ-aminobutyric acid provided by the invention, in terms of mass parts, the wheat flour is 90-100
Part, mung bean flour 10-20 parts, butter 10-20 parts, egg white solution 10-15 parts, milk powder 5-10 parts, edible salt 1-3 parts, high-activity yeast
1-3 parts, sodium bicarbonate(edible) 0.1-0.6 parts.
A kind of processing technology of the green bean biscuits rich in γ-aminobutyric acid comprises the following steps：
(1) humid heat treatment enriching gamma-aminobutyric is carried out under the conditions of the certain temperature and humidity of temperature to dry mung bean, after pass through
The mung bean flour that 40-80 mesh is made in drying and crushing is standby；
(2) wheat flour mixes with yeast soln, dough is modulated into dough mixing machine after adding water, fermentation is standby；
(3) it is another to take wheat flour to be added to the mung bean powder mixture by pretreatment in the above-mentioned dough fermented, and add Huang
Oil, egg white solution, milk powder, edible salt, sodium bicarbonate, after being well mixed in dough mixing machine, carry out second and ferment；
(4) dough fermented is the mung bean cake rich in γ-aminobutyric acid after roll-in bag short, shaping, baking, annealing
It is dry.
The temperature that the dry mung bean carries out humid heat treatment is 45-75 DEG C, humidity 90-98%, and grinding particle size is 40-80 mesh,
Alpha-aminobutyric acid content can reach 60-80 mg/100g in mung bean flour（Calculated with dry weight）.
The beneficial effects of the present invention are：By being pre-processed to dry mung bean under certain temperature and humidity, promote
The conversion of γ-aminobutyric acid, improve its content in mung bean.The mung bean flour that will be enriched in γ-aminobutyric acid is applied to biscuit
Production, improve the content of active material in product, assign product higher nutritive value, crispy in taste, matter can be processed
The more fluffy green bean biscuits product in ground.
Specific embodiment
Illustrate the present invention referring to specific embodiment.It will be appreciated by those skilled in the art that these embodiments are only
For illustrating the present invention, its scope not limiting the invention in any way.
Embodiment 1：Green bean biscuits processing method
（1）Carry out the h of humid heat treatment 3 under the conditions of 45 DEG C, humidity 90% to dry mung bean, enriching gamma-aminobutyric, after through drying
The mung bean flour that 80 mesh are made in crushing is standby；
（2）Powder and fermentation are adjusted for the first time：Take 50 portions of wheat flours to be put into mixer, add 1 part of yeast and 25 parts of water（Yeast is prior
Dissolved with suitable quantity of water）, 4 min are stirred, are then placed within the environment that temperature is 28 DEG C, humidity is 75% 6.5 h that ferment；
（3）Second of tune powder and fermentation：10 portions of wheat flours, 10 parts of mung bean flours will be added in the dough fermented for the first time, then
10 parts of egg white solutions, 5 parts of milk powder, 0.5 portion of edible salt, 0.1 part of sodium bicarbonate are added, and adds a certain amount of conditioning dough softness journey
Degree, 4 min or so are stirred in mixer, are placed in the environment that temperature is 28 DEG C, humidity is 75% 3.5 h that ferment；
（4）Pressure surface and bag short：10 parts of butter, 30 portions of wheat flours and 0.5 portion of edible salt are well mixed, it is standby that short is made.
The dough fermented is put into oodle maker and first pressed 9 times, folds 4 times, wraps into short, then is pressed 6 times, is folded 4 times.Dough is depressed into pure
It is sliding, and dough is formed several layers of uniform short layer；
（5）Shaping and baking：Dough is pressed into the thick face blocks of 2 mm, strip of uniform size is then cut into, puts into baking tray,
The pin hole being evenly distributed is stamped on dough sheet again, is put into baker and is toasted.The fire in a stove before fuel is added is adjusted to 250 DEG C, face fire by baking initial stage
For 220 DEG C, mid-term gradually rises face fire to 250 DEG C, the fire in a stove before fuel is added and is gradually decrease to 220 DEG C, final stage the fire in a stove before fuel is added and face fire all
200 DEG C are down to, toasts about 12 min；
（6）Cooling and packaging：After the cooling completely of baked biscuit, then packed.
Embodiment 2：Green bean biscuits processing method
（1）Carry out humid heat treatment under the conditions of 75 DEG C, humidity 98% to dry mung bean, enriching gamma-aminobutyric, after through xeraphium
It is broken 40 mesh are made mung bean flour it is standby；
（2）Powder and fermentation are adjusted for the first time：Take 50 portions of wheat flours to be put into mixer, add 3 parts of yeast and 20 parts of water（Yeast is prior
Dissolved with suitable quantity of water）, 4 min are stirred, are then placed within the environment that temperature is 28 DEG C, humidity is 80% 5 h that ferment；
（3）Second of tune powder and fermentation：15 portions of wheat flours, 20 parts of mung bean flours will be added in the dough fermented for the first time, then
15 parts of egg white solutions, 10 parts of milk powder, 2 portions of edible salts, 0.6 part of sodium bicarbonate are added, and adds a certain amount of conditioning dough softness journey
Degree, 4 min or so are stirred in mixer, are placed in the environment that temperature is 28 DEG C, humidity is 75% 3.5 h that ferment；
（4）Pressure surface and bag short：20 parts of butter, 35 portions of wheat flours and 1 portion of edible salt are well mixed, it is standby that short is made.
The dough fermented, which is put into oodle maker, first presses 8 times, folds 5 times, wraps into short, then presses 6 times, folds 4 times.Dough is depressed into pure
It is sliding, and dough is formed several layers of uniform short layer；
（5）Shaping and baking：Dough is pressed into the thick face blocks of 1.5 mm, strip of uniform size is then cut into, puts baking tray into
In, then the pin hole being evenly distributed is stamped on dough sheet, it is put into baker and is toasted.Baking initial stage the fire in a stove before fuel is added be adjusted to 255 DEG C,
Face fire is 218 DEG C, and mid-term gradually rises face fire to 245 DEG C, the fire in a stove before fuel is added and is gradually decrease to 215 DEG C, and final stage is the fire in a stove before fuel is added and face
Fire is all down to 205 DEG C, toasts about 10 min；
（6）Cooling and packaging：After the cooling completely of baked biscuit, then packed.
Embodiment 3：The measure of alpha-aminobutyric acid content
Material and reagent：Green bean biscuits；γ-aminobutyric acid standard items（Purity >=99%）：It is purchased from sigma Reagent Companies；It is ultrapure
Water；Sodium acetate, OPA, tetrahydrofuran, triethylamine, mercaptoethanol, boric acid, acetic acid, ethanol, sodium hydroxide are crystallized,
To analyze pure, acetonitrile, methanol（Chromatographic grade）It is purchased from Beijing Suo Laibao reagents Co., Ltd；
Key instrument equipment：The high performance liquid chromatograph of Agilent 1260（Agilent company of the U.S.）；Ultrasonic washing instrument（Ningbo is new
Sesame biotech inc）；
Sample pretreatment：60 mesh sieves are crossed after green bean biscuits sample comminution.Accurately weigh 1 g（It is accurate to 0.001g）Biscuit powder
In 25 mL test tubes, 60% is added（V/V）Ethanol solution sealing after, be placed in supersonic cleaning machine at 27 DEG C ultrasound 45
Min, extract 3 times.After extraction terminates, 3500g10 min of lower centrifugation, supernatant is taken, it is standby to cross 0.22 μm of filter membrane；
The configuration of derivating agent：Take 0.1 g phthalic aldehydes（OPA）, dissolved with 1 mL acetonitriles, add 130 μ L mercaptoethanols, with 0.4
Mol/L borate buffer is settled to 10 mL, and it is standby to cross 0.22 μm of filter membrane；
The preparation of standard liquid：Accurately weigh 0.05 g γ-aminobutyric acid standard items（Accurately to 0.000l g）, dissolved with water
100 mL are settled to, obtain the standard liquid that concentration is 0.5 mg/mL, it is stand-by；
The drafting of standard curve：The mL of 0.5 mg/mL standard liquids 0.02,0.04,0.08,0.16,0.2 is pipetted respectively in 2
In mL centrifuge tubes, add ultra-pure water to be diluted to scale, the standard solution of 5 concentration series is obtained after mixing, cross 0.22 μm of filter membrane
It is standby.It is measured using the high performance liquid chromatograph of Agilent 1260 by the chromatographic condition.Using GABA standard concentrations as horizontal stroke
Coordinate, peak area are ordinate, make standard curve；
HPLC testing conditions：Chromatographic column is C18Post（4.6 mm ×100mm, 3.5 μm）；Mobile phase A is sodium acetate-tri-
Ethylamine solution, with tetrahydrofuran is added after vinegar acid for adjusting pH value to 7.2 ± 0.05, filtered after mixing；Mobile phase B is that sodium acetate is molten
Liquid, after acetic acid tune pH value to 7.2 ± 0.05, then by V (sodium acetate solution):V (acetonitrile):V (methanol)=1:2:Mistake after 2 mixing
Filter.Flow velocity is 1 mL/min, the min of elution time 30, the nm of ultraviolet detection wavelength 338,40 °C of column temperature.Automatic sampler is online
Derivative program is to extract 5 μ L in sample bottle 1, and 5 μ L are extracted in sample, waits sample introduction after maximal rate mixing in atmosphere；
Testing result：The chromatography peak integration area of surveyed green bean biscuits sample is substituted into standard curve, gamma-amino is calculated
Butyric acid content, each sample replication twice, calculate average value.It is computed, gamma-amino fourth in Examples 1 and 2 biscuit sample
The content of acid is respectively 6.96 mg/100 and 10.32 mg/100g.
Obviously, those skilled in the art can carry out various changing that purity is dynamic and modification is without departing from the present invention to the present invention
Spirit and scope.So, if these modifications and variations of the present invention belong to the claims in the present invention and its equivalent technologies
Within the scope of, then the present invention is also intended to comprising including these changes and modification.
The content not being described in detail in this specification belongs to prior art known to professional and technical personnel in the field.
Claims (4)
- A kind of 1. green bean biscuits rich in γ-aminobutyric acid, it is characterised in that：It is made up of following supplementary material：Wheat flour, mung bean Powder, vegetable oil, egg white solution, fresh milk, edible salt, high-activity yeast, sodium bicarbonate(edible) composition；In terms of mass parts, the composition of green bean biscuits is：Wheat flour is 90-100 parts, mung bean flour 10-20 parts, butter 10-20 parts, egg Clear liquid 10-15 parts, milk powder 5-10 parts, edible salt 1-3 parts, high-activity yeast 1-3 parts, sodium bicarbonate(edible) 0.1-0.6 parts.
- A kind of 2. processing method of the green bean biscuits rich in γ-aminobutyric acid, it is characterised in that：Comprise the following steps：（1）To under the certain wet heat condition of dry mung bean carry out humid heat treatment enriching gamma-aminobutyric, after be made through drying and crushing The mung bean flour of 60-80 mesh is standby；（2）Wheat flour mixes with yeast soln, dough is modulated into dough mixing machine after adding water, fermentation is standby；（3）It is another to take wheat flour to be added to mung bean powder mixture in the above-mentioned dough fermented, and add butter, egg white solution, breast After being well mixed after powder, edible salt, sodium bicarbonate in dough mixing machine, carry out second and ferment；（4）The dough fermented is the mung bean cake rich in γ-aminobutyric acid after roll-in bag short, shaping, baking, annealing It is dry.
- 3. processing method according to claim 2, it is characterised in that：The temperature 45-75 of the dry mung bean humid heat treatment DEG C, humidity 90-98%.
- 4. according to the processing method described in claim 2-3, it is characterised in that：Dry mung bean gamma-amino after humid heat treatment Butyric acid content is calculated with dry weight and can reach 60-80mg/100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711194395.3A CN107751303A (en) | 2017-11-24 | 2017-11-24 | A kind of green bean biscuits and its processing method rich in gamma aminobutyric acid |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711194395.3A CN107751303A (en) | 2017-11-24 | 2017-11-24 | A kind of green bean biscuits and its processing method rich in gamma aminobutyric acid |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835174A (en) * | 2018-08-28 | 2018-11-20 | 安徽金麦乐面业有限公司 | A kind of mung bean wafer and its processing technology |
| CN110916097A (en) * | 2019-12-02 | 2020-03-27 | 江南大学 | Method for preparing fancy crispy cakes from germinated mung bean powder with high gamma-aminobutyric acid content |
| CN111248241A (en) * | 2019-12-19 | 2020-06-09 | 武汉轻工大学 | Process for preparing germinated wheat flour and bread |
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| CN101305807A (en) * | 2007-05-17 | 2008-11-19 | 株式会社佐竹 | Grain or legume having increased content of functional component and a manufacturing method thereof |
| CN102894055A (en) * | 2012-10-18 | 2013-01-30 | 刘少伟 | Recipe and preparation method of low-sugar type chickpea biscuit |
| CN105211228A (en) * | 2015-11-16 | 2016-01-06 | 张立涛 | A kind of blood-tonifying health-care biscuit and preparation method thereof |
| CN106473001A (en) * | 2016-10-18 | 2017-03-08 | 黑龙江省农业科学院食品加工研究所 | A kind of preparation method of activity Semen phaseoli radiati nutrition aleurone |
-
2017
- 2017-11-24 CN CN201711194395.3A patent/CN107751303A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305807A (en) * | 2007-05-17 | 2008-11-19 | 株式会社佐竹 | Grain or legume having increased content of functional component and a manufacturing method thereof |
| CN102894055A (en) * | 2012-10-18 | 2013-01-30 | 刘少伟 | Recipe and preparation method of low-sugar type chickpea biscuit |
| CN105211228A (en) * | 2015-11-16 | 2016-01-06 | 张立涛 | A kind of blood-tonifying health-care biscuit and preparation method thereof |
| CN106473001A (en) * | 2016-10-18 | 2017-03-08 | 黑龙江省农业科学院食品加工研究所 | A kind of preparation method of activity Semen phaseoli radiati nutrition aleurone |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835174A (en) * | 2018-08-28 | 2018-11-20 | 安徽金麦乐面业有限公司 | A kind of mung bean wafer and its processing technology |
| CN110916097A (en) * | 2019-12-02 | 2020-03-27 | 江南大学 | Method for preparing fancy crispy cakes from germinated mung bean powder with high gamma-aminobutyric acid content |
| CN110916097B (en) * | 2019-12-02 | 2021-12-03 | 江南大学 | Method for preparing fancy crispy cakes from germinated mung bean powder with high gamma-aminobutyric acid content |
| CN111248241A (en) * | 2019-12-19 | 2020-06-09 | 武汉轻工大学 | Process for preparing germinated wheat flour and bread |
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Application publication date: 20180306 |