CN108497282A - Triticale steamed bun premixed powder and its manufacture craft - Google Patents
Triticale steamed bun premixed powder and its manufacture craft Download PDFInfo
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- CN108497282A CN108497282A CN201810204138.1A CN201810204138A CN108497282A CN 108497282 A CN108497282 A CN 108497282A CN 201810204138 A CN201810204138 A CN 201810204138A CN 108497282 A CN108497282 A CN 108497282A
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- Prior art keywords
- triticale
- steamed bun
- premixed powder
- manufacture craft
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- 235000019714 Triticale Nutrition 0.000 title claims abstract description 58
- 239000000843 powder Substances 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 241000228160 Secale cereale x Triticum aestivum Species 0.000 title 1
- 241000228158 x Triticosecale Species 0.000 claims abstract description 58
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 23
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000000419 plant extract Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 239000012467 final product Substances 0.000 claims abstract description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 40
- 241000218231 Moraceae Species 0.000 claims description 39
- 239000002002 slurry Substances 0.000 claims description 35
- 239000000284 extract Substances 0.000 claims description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 27
- 239000000243 solution Substances 0.000 claims description 24
- 239000012530 fluid Substances 0.000 claims description 18
- 238000002137 ultrasound extraction Methods 0.000 claims description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 14
- VGEREEWJJVICBM-UHFFFAOYSA-N phloretin Chemical compound C1=CC(O)=CC=C1CCC(=O)C1=C(O)C=C(O)C=C1O VGEREEWJJVICBM-UHFFFAOYSA-N 0.000 claims description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- 239000003643 water by type Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000000859 sublimation Methods 0.000 claims description 8
- 230000008022 sublimation Effects 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 7
- ZWTDXYUDJYDHJR-UHFFFAOYSA-N (E)-1-(2,4-dihydroxyphenyl)-3-(2,4-dihydroxyphenyl)-2-propen-1-one Natural products OC1=CC(O)=CC=C1C=CC(=O)C1=CC=C(O)C=C1O ZWTDXYUDJYDHJR-UHFFFAOYSA-N 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- YQHMWTPYORBCMF-UHFFFAOYSA-N Naringenin chalcone Natural products C1=CC(O)=CC=C1C=CC(=O)C1=C(O)C=C(O)C=C1O YQHMWTPYORBCMF-UHFFFAOYSA-N 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- -1 hydroxyl Tyrosol Chemical compound 0.000 claims description 4
- 240000000249 Morus alba Species 0.000 claims description 3
- YCCILVSKPBXVIP-UHFFFAOYSA-N 2-(4-Hydroxyphenyl)ethanol Natural products OCCC1=CC=C(O)C=C1 YCCILVSKPBXVIP-UHFFFAOYSA-N 0.000 claims description 2
- DBLDQZASZZMNSL-QMMMGPOBSA-N L-tyrosinol Natural products OC[C@@H](N)CC1=CC=C(O)C=C1 DBLDQZASZZMNSL-QMMMGPOBSA-N 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000004330 tyrosol Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 238000002604 ultrasonography Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 239000000047 product Substances 0.000 abstract description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052802 copper Inorganic materials 0.000 abstract description 2
- 239000010949 copper Substances 0.000 abstract description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000011734 sodium Substances 0.000 abstract description 2
- 229910052708 sodium Inorganic materials 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 239000012141 concentrate Substances 0.000 description 19
- 235000006708 antioxidants Nutrition 0.000 description 18
- JUUBCHWRXWPFFH-UHFFFAOYSA-N Hydroxytyrosol Chemical group OCCC1=CC=C(O)C(O)=C1 JUUBCHWRXWPFFH-UHFFFAOYSA-N 0.000 description 15
- 235000019441 ethanol Nutrition 0.000 description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 235000003248 hydroxytyrosol Nutrition 0.000 description 7
- 229940095066 hydroxytyrosol Drugs 0.000 description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 244000098338 Triticum aestivum Species 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- MATGKVZWFZHCLI-LSDHHAIUSA-N (-)-matairesinol Chemical compound C1=C(O)C(OC)=CC(C[C@@H]2[C@H](C(=O)OC2)CC=2C=C(OC)C(O)=CC=2)=C1 MATGKVZWFZHCLI-LSDHHAIUSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229930013686 lignan Natural products 0.000 description 2
- 235000009408 lignans Nutrition 0.000 description 2
- 150000005692 lignans Chemical class 0.000 description 2
- 235000000055 matairesinol Nutrition 0.000 description 2
- RNXYRAQIZQGUIK-UHFFFAOYSA-N matairesinol Natural products COc1cc(CC2OCC(=O)C2Cc3ccc(O)c(OC)c3)ccc1O RNXYRAQIZQGUIK-UHFFFAOYSA-N 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- ZGXJTSGNIOSYLO-UHFFFAOYSA-N 88755TAZ87 Chemical compound NCC(=O)CCC(O)=O ZGXJTSGNIOSYLO-UHFFFAOYSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- DWONJCNDULPHLV-HOTGVXAUSA-N Enterodiol Chemical compound C([C@@H](CO)[C@H](CO)CC=1C=C(O)C=CC=1)C1=CC=CC(O)=C1 DWONJCNDULPHLV-HOTGVXAUSA-N 0.000 description 1
- AOJXPBNHAJMETF-UHFFFAOYSA-N Enterodiol Natural products OCC(Cc1ccc(O)cc1)C(CO)Cc2ccc(O)cc2 AOJXPBNHAJMETF-UHFFFAOYSA-N 0.000 description 1
- HVDGDHBAMCBBLR-UHFFFAOYSA-N Enterolactone Natural products OC1=CC=CC(CC2C(C(=O)OC2)CC=2C=C(O)C=CC=2)=C1 HVDGDHBAMCBBLR-UHFFFAOYSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000218213 Morus <angiosperm> Species 0.000 description 1
- 235000004839 Morus alba var multicaulis Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 239000006035 Tryptophane Substances 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- HVDGDHBAMCBBLR-WMLDXEAASA-N enterolactone Chemical compound OC1=CC=CC(C[C@@H]2[C@H](C(=O)OC2)CC=2C=C(O)C=CC=2)=C1 HVDGDHBAMCBBLR-WMLDXEAASA-N 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 210000004700 fetal blood Anatomy 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940118199 levulan Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000002023 wood Substances 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of triticale steamed bun premixed powder and its manufacture craft, the manufacture craft includes the following steps：(1) each raw material is weighed by weight：95 105 parts of triticale flour, 0.1 0.5 parts of isomaltoketose, 0.2 2 parts of plant extracts, 0.01 0.05 parts of antioxidant；(2) above-mentioned each raw material is uniformly mixed to obtain the final product.Triticale steamed bun premixed powder of the present invention, by largely studying, using special process, the longer time can be preserved, also can more keep its nutritional ingredient, have the characteristics that full of nutrition, rich in trace elements such as potassium, copper, manganese, zinc, sodium, also make product that there is good mouthfeel, there is preferable elasticity, cost is not high, is conducive to promote.
Description
Technical field
The present invention relates to flour processing technical fields, and in particular to a kind of triticale steamed bun premixed powder and its manufacture craft.
Background technology
With the development and the improvement of people's living standards of social economy, edible function food has become a kind of epoch need
The popular food of summation is still.And it is known as the triticale of " health food " by nutritionist, integrate function nutrition, Dietotherapy health in one
Body.
Triticale is grass family triticale category annual herb, and triticale flour can be made in triticale, is rich in nutrition, containing shallow lake
Powder, fat and protein, vitamin B and phosphorus, potassium etc..Its protein content is about 17% or so, and composition amino acid content is general
All over common wheat is higher than, wherein phenylalanine is approximately common wheat more than 6 times, and tryptophane is more approximately 15 times of common wheat.
Triticale content of mineral substances is also very abundant, and generally higher than common wheat, and calcium content is 4 times of common wheat, iron be its 12
Times, magnesium is even more its 15 times, in addition also be rich in selenium element and iodine, therefore triticale also referred to as replenish the calcium wheat, enrich blood Mai Hefu
Selenium wheat etc..Therefore it is the ideal dispensing for making nutritional health food.
Lignan, also known as lignanoid are a kind of polyphenolic substance and phytoestrogen for forming fiber-like compound
It is a kind of.Lignan content is higher in triticale, and include two kinds of secoisolarciresinol and matai resinol simultaneously at
Point, this is the important difference point of one and common wheat.Numerous studies confirmation, secoisolarciresinol and matai resinol
Enterolactone and enterodiol can be transformed into human body, and then play very good cancer-resisting effect, especially for preceding
The anti-anti- effect of row gland cancer, colorectal cancer and breast cancer is very good.
The dietary fiber of triticale has two major features, on the one hand, the content of black wheat dietary fiber is very high, is common shallow
3 times or so of color wheat, and dietary fiber content in the food often eaten far more than people；On the other hand, in strong stomach, help
On the effects that digestion and anti-anticancer, the dietary fiber of triticale is also to be in first of all grain dietary fibers, while much surpassing
Cross fruits and vegetables dietary fiber.Triticale bran contains extremely abundant levulan, pentosan, beta glucan and Arab's wood
Glycan etc., these belong to indigestibility carbohydrate, although these ingredients are difficult to, by human consumption, have extremely important
Prebiotics characteristic, adjust intestinal flora balance, the effect for reducing blood cholesterol, reducing postprandial blood sugar while can also increase
The wriggling that stomach and intestine arrive promotes harmful substance discharge, has good effect to preventing intestines problem.
Invention content
The present invention in order to overcome the defects of the prior art, provides a kind of triticale steamed bun premixed powder and its makes work
Skill.
Technical solution is used by solving above-mentioned technical problem：
A kind of manufacture craft of triticale steamed bun premixed powder, includes the following steps：
(1) each raw material is weighed by weight：95-105 parts of triticale flour, 0.1-0.5 parts of isomaltoketose, plant extract
0.2-2 parts of object, 0.01-0.05 parts of antioxidant；
(2) above-mentioned each raw material is uniformly mixed to obtain the final product.
The plant extracts is mulberries extract.
China's plant resources are rich and varied, and exploitation vegetable source natural antioxidant has huge resources advantage, the present invention
A large amount of screenings, identification carried out to plant source antioxidant content, and to the high efficiency extraction of vegetable source natural food antioxidant, point
From being studied for technology.
The mulberries extract is prepared by following methods：Mulberries be crushed into 10-20 mesh sieve, obtain slurries；In slurries
The 65-85wt% ethanol waters of 8-18 times of slurry weight, ultrasonic extraction 1-3h is added, filtering obtains extracting solution；By extracting solution
Concentration, vacuum freeze drying obtain mulberries extract.
Further, the mulberries extract is prepared by following methods：Mulberries powder is beaten, slurries are obtained, uses 0.05-
The sodium hydrate aqueous solution of 0.15mol/L adjusts slurries pH to 6.5-7.5, and the plant of slurry weight 0.015-0.025% is added
Lactobacillus, the lactobacillus bulgaricus of slurry weight 0.01-0.02% are uniformly mixed, are 35-45 DEG C of sealing and fermenting 50- in temperature
150h obtains zymotic fluid；Zymotic fluid is added to the 65-85wt% ethanol waters of 8-18 times of zymotic fluid weight, ultrasonic extraction 1-
3h, filtering, obtains extracting solution；Extracting solution is concentrated, vacuum freeze drying obtains mulberries extract.
The ultrasonic power of the ultrasonic extraction is 200-400W, supersonic frequency 30-45kHz.
The filter cloth aperture of the filtering is 200-500 mesh.
The temperature of the concentration is 45-55 DEG C, vacuum degree 0.02-0.06MPa.
The condition of the vacuum freeze drying is control material height 4-9mm, sets pre-freezing temperature as -20~-30 DEG C, when
Sample temperature is kept for 1.5-2.5 hours after dropping to set temperature, sets sublimation temperature as 5-15 DEG C, and resolution temperature is 30-40 DEG C,
Vacuum degree 10-30pa, drying time are 20-30 hours.
The antioxidant is hydroxytyrosol and/or phloretin.Further in the present invention, the antioxidant is by hydroxyl
Tyrosol, phloretin are 1 in mass ratio：(0.2-0.7) is formed.
The present invention also provides a kind of triticale steamed bun premixed powders, are made using above-mentioned technique.
Technique effect：
Triticale steamed bun premixed powder of the present invention, by largely studying, using special process, when can preserve longer
Between, its nutritional ingredient also can be more kept, has the characteristics that full of nutrition, rich in the trace elements such as potassium, copper, manganese, zinc, sodium, is also made
Product has good mouthfeel, has preferable elasticity, and cost is not high, is conducive to promote.
Specific implementation mode
The farinograph property of triticale steamed bun premixed powder measures：It is carried out with reference to GB/T 14614-2006.Test equipment uses
The farinograph that Brabender company of Farinograph-E810114 Germany provides.
The antioxidative measurement of triticale steamed bun premixed powder, using DPPH methods.DPPH accurately is weighed, is configured to
The solution of 0.2mmol/LDPPH is protected from light Cord blood in brown bottle.With deionized water by triticale steamed bun premixed powder sample to be measured
It is diluted to 20mg/mL, obtains sample liquid.Take 2mL sample liquids equal in the mixing of 2mL, 0.2mmol/LDPPH solution in test tube, is added
It is even, it is protected from light after standing 30min, is surveyed with ultraviolet specrophotometer UV-2000 (You Nike (Shanghai) limited instrument company) at room temperature
Determine absorbance value at 517nm, be calculated as Ai, while measuring 2mL, 1.0mg/mL sample liquid and adding 2mL absolute ethyl alcohols, is protected from light at room temperature quiet
After setting 30min, the extinction at 517nm is measured with ultraviolet specrophotometer UV-2000 (You Nike (Shanghai) limited instrument company)
Angle value, is calculated as Aj and 2mL, 0.2mmol/LDPPH solution add 2ml distilled water to stand, with ultraviolet specrophotometer UV-2000
(You Nike (Shanghai) limited instrument company) measures the absorbance value at 517nm, is calculated as Ac.Removing of the sample to DPPH free radicals
Rate is calculated as follows：DPPH free radical scavenging activities=[1- (Ai-Aj)/Ac] × 100%.
Triticale flour is the stone mill rye flour that He Ren agricultural developments Co., Ltd of Xinxiang City provides, fineness in embodiment
For 80 mesh, grade is level-one.
Isomaltoketose in embodiment, No. CAS：13718-94-0.
Mulberries are the fresh mature fruits of Moraceae Morus perennial woody plant mulberry tree, latin name in embodiment：Fructus
The kind of Mori, mulberries of the embodiment of the present invention are Morus multicaulis.
Hydroxytyrosol in embodiment, No. CAS：10597-60-1.
Phloretin in embodiment, No. CAS：60-82-2.
Lactobacillus plantarum in embodiment is bought, strain number from Chinese agriculture Microbiological Culture Collection administrative center：
ACCC11118, latin name：Lactobacillus planta, viable bacteria number：500000000/mL.
Lactobacillus bulgaricus in embodiment is bought, strain number from Chinese agriculture Microbiological Culture Collection administrative center：
ACCC10638, Classification system Lactobacillus bulgaricus, viable bacteria number：500000000/mL.
Embodiment 1
The manufacture craft of triticale steamed bun premixed powder, includes the following steps：
(1) each raw material is weighed by weight：100 parts of triticale flour, 0.3 part of isomaltoketose, plant extracts 0.5
Part, 0.021 part of antioxidant；
(2) above-mentioned each raw material is uniformly mixed up to triticale steamed bun premixed powder.
The plant extracts is mulberries extract.
The mulberries extract is prepared by following methods：Mulberries be crushed into 16 mesh sieve, obtain slurries；It is added in slurries
The 75wt% ethanol waters of 13 times of slurry weight, ultrasonic extraction 2h obtain extracting solution with 300 mesh filter-cloth filterings；By extracting solution
Temperature be 50 DEG C, vacuum degree be 0.04MPa concentrate 5h, obtain concentrate；By concentrate vacuum freeze drying, the vacuum is cold
It is to control concentrate height as 6mm that dry condition, which is lyophilized, sets pre-freezing temperature as -25 DEG C, when sample temperature drops to set temperature
It is kept for 2 hours afterwards, sets sublimation temperature as 10 DEG C, resolution temperature is 35 DEG C, vacuum degree 20pa, and drying time is 24 hours, is obtained
To mulberries extract.
The ultrasonic power of the ultrasonic extraction is 300W, supersonic frequency 35kHz.
The antioxidant is hydroxytyrosol.
Embodiment 2
The manufacture craft of triticale steamed bun premixed powder, includes the following steps：
(1) each raw material is weighed by weight：100 parts of triticale flour, 0.3 part of isomaltoketose, plant extracts 0.5
Part, 0.021 part of antioxidant；
(2) above-mentioned each raw material is uniformly mixed up to triticale steamed bun premixed powder.
The plant extracts is mulberries extract.
The mulberries extract is prepared by following methods：Mulberries be crushed into 16 mesh sieve, obtain slurries；With 0.1mol/L's
Sodium hydrate aqueous solution adjusts slurries pH to 7, and the lactobacillus plantarum of slurry weight 0.02%, slurry weight 0.015% is added
Lactobacillus bulgaricus is uniformly mixed, and is 38 DEG C of sealing and fermenting 100h in temperature, is obtained zymotic fluid；Fermentation is added in zymotic fluid
The 75wt% ethanol waters of 13 times of liquid weight, ultrasonic extraction 2h obtain extracting solution with 300 mesh filter-cloth filterings；Extracting solution is existed
Temperature is 50 DEG C, vacuum degree is 0.04MPa concentration 5h, obtains concentrate；By concentrate vacuum freeze drying, the vacuum refrigeration
Dry condition is that control concentrate height is 6mm, sets pre-freezing temperature as -25 DEG C, after sample temperature drops to set temperature
It is kept for 2 hours, sets sublimation temperature as 10 DEG C, resolution temperature is 35 DEG C, vacuum degree 20pa, and drying time is 24 hours, is obtained
Mulberries extract.
The ultrasonic power of the ultrasonic extraction is 300W, supersonic frequency 35kHz.
The antioxidant is hydroxytyrosol.
Embodiment 3
The manufacture craft of triticale steamed bun premixed powder, includes the following steps：
(1) each raw material is weighed by weight：100 parts of triticale flour, 0.3 part of isomaltoketose, plant extracts 0.5
Part, 0.021 part of antioxidant；
(2) above-mentioned each raw material is uniformly mixed up to triticale steamed bun premixed powder.
The plant extracts is mulberries extract.
The mulberries extract is prepared by following methods：Mulberries be crushed into 16 mesh sieve, obtain slurries；With 0.1mol/L's
Sodium hydrate aqueous solution adjusts slurries pH to 7, and the lactobacillus bulgaricus that slurry weight 0.035% is added is uniformly mixed, in temperature
Degree is 38 DEG C of sealing and fermenting 100h, obtains zymotic fluid；The 75wt% ethyl alcohol that 13 times of zymotic fluid weight is added in zymotic fluid is water-soluble
Liquid, ultrasonic extraction 2h obtain extracting solution with 300 mesh filter-cloth filterings；By extracting solution temperature be 50 DEG C, vacuum degree 0.04MPa
5h is concentrated, concentrate is obtained；Condition by concentrate vacuum freeze drying, the vacuum freeze drying is control concentrate height
For 6mm, pre-freezing temperature is set as -25 DEG C, when holding 2 is small after sample temperature drops to set temperature, sets sublimation temperature as 10
DEG C, resolution temperature is 35 DEG C, vacuum degree 20pa, and drying time is 24 hours, obtains mulberries extract.
The ultrasonic power of the ultrasonic extraction is 300W, supersonic frequency 35kHz.
The antioxidant is hydroxytyrosol.
Embodiment 4
The manufacture craft of triticale steamed bun premixed powder, includes the following steps：
(1) each raw material is weighed by weight：100 parts of triticale flour, 0.3 part of isomaltoketose, plant extracts 0.5
Part, 0.021 part of antioxidant；
(2) above-mentioned each raw material is uniformly mixed up to triticale steamed bun premixed powder.
The plant extracts is mulberries extract.
The mulberries extract is prepared by following methods：Mulberries be crushed into 16 mesh sieve, obtain slurries；With 0.1mol/L's
Sodium hydrate aqueous solution adjusts slurries pH to 7, and the lactobacillus plantarum that slurry weight 0.035% is added is uniformly mixed, and is in temperature
38 DEG C of sealing and fermenting 100h, obtain zymotic fluid；The 75wt% ethanol waters of 13 times of zymotic fluid weight are added in zymotic fluid, surpass
Sound extraction 2h obtains extracting solution with 300 mesh filter-cloth filterings；By extracting solution temperature be 50 DEG C, vacuum degree be 0.04MPa concentration
5h obtains concentrate；Condition by concentrate vacuum freeze drying, the vacuum freeze drying is that control concentrate height is
6mm, sets pre-freezing temperature as -25 DEG C, kept after sample temperature drops to set temperature 2 it is small when, set sublimation temperature as 10 DEG C,
Resolution temperature is 35 DEG C, vacuum degree 20pa, and drying time is 24 hours, obtains mulberries extract.
The ultrasonic power of the ultrasonic extraction is 300W, supersonic frequency 35kHz.
The antioxidant is hydroxytyrosol.
Embodiment 5
The manufacture craft of triticale steamed bun premixed powder, includes the following steps：
(1) each raw material is weighed by weight：100 parts of triticale flour, 0.3 part of isomaltoketose, plant extracts 0.5
Part, 0.021 part of antioxidant；
(2) above-mentioned each raw material is uniformly mixed up to triticale steamed bun premixed powder.
The plant extracts is mulberries extract.
The mulberries extract is prepared by following methods：Mulberries be crushed into 16 mesh sieve, obtain slurries；With 0.1mol/L's
Sodium hydrate aqueous solution adjusts slurries pH to 7, and the lactobacillus plantarum of slurry weight 0.02%, slurry weight 0.015% is added
Lactobacillus bulgaricus is uniformly mixed, and is 38 DEG C of sealing and fermenting 100h in temperature, is obtained zymotic fluid；Fermentation is added in zymotic fluid
The 75wt% ethanol waters of 13 times of liquid weight, ultrasonic extraction 2h obtain extracting solution with 300 mesh filter-cloth filterings；Extracting solution is existed
Temperature is 50 DEG C, vacuum degree is 0.04MPa concentration 5h, obtains concentrate；By concentrate vacuum freeze drying, the vacuum refrigeration
Dry condition is that control concentrate height is 6mm, sets pre-freezing temperature as -25 DEG C, after sample temperature drops to set temperature
It is kept for 2 hours, sets sublimation temperature as 10 DEG C, resolution temperature is 35 DEG C, vacuum degree 20pa, and drying time is 24 hours, is obtained
Mulberries extract.
The ultrasonic power of the ultrasonic extraction is 300W, supersonic frequency 35kHz.
The antioxidant is phloretin.
Embodiment 6
The manufacture craft of triticale steamed bun premixed powder, includes the following steps：
(1) each raw material is weighed by weight：100 parts of triticale flour, 0.3 part of isomaltoketose, plant extracts 0.5
Part, 0.021 part of antioxidant；
(2) above-mentioned each raw material is uniformly mixed up to triticale steamed bun premixed powder.Temperature is placed in triticale steamed bun premixed powder
Farinograph property is carried out after degree is 20 DEG C, relative humidity is sealed 6 months in the environment of being 75%, inoxidizability measures, test
As a result it is：Silty index is 75.82, water absorption rate 67.09%, and reduction degree is 61BU, and DPPH free radical scavenging activities are 64%.
The plant extracts is mulberries extract.
The mulberries extract is prepared by following methods：Mulberries be crushed into 16 mesh sieve, obtain slurries；With 0.1mol/L's
Sodium hydrate aqueous solution adjusts slurries pH to 7, and the lactobacillus plantarum of slurry weight 0.02%, slurry weight 0.015% is added
Lactobacillus bulgaricus is uniformly mixed, and is 38 DEG C of sealing and fermenting 100h in temperature, is obtained zymotic fluid；Fermentation is added in zymotic fluid
The 75wt% ethanol waters of 13 times of liquid weight, ultrasonic extraction 2h obtain extracting solution with 300 mesh filter-cloth filterings；Extracting solution is existed
Temperature is 50 DEG C, vacuum degree is 0.04MPa concentration 5h, obtains concentrate；By concentrate vacuum freeze drying, the vacuum refrigeration
Dry condition is that control concentrate height is 6mm, sets pre-freezing temperature as -25 DEG C, after sample temperature drops to set temperature
It is kept for 2 hours, sets sublimation temperature as 10 DEG C, resolution temperature is 35 DEG C, vacuum degree 20pa, and drying time is 24 hours, is obtained
Mulberries extract.
The ultrasonic power of the ultrasonic extraction is 300W, supersonic frequency 35kHz.
The antioxidant is 1 in mass ratio by hydroxytyrosol, phloretin：0.5 mixes.
Test case 1
To the triticale steamed bun premixed powder of embodiment 1-5 be placed in temperature be 20 DEG C, in the environment of relative humidity is 75% it is close
Envelope carries out farinograph property after preserving 6 months, inoxidizability measures, and specific test result is shown in Table 1.
Table 1：Test result table
Triticale steamed bun premixed powder of the present invention using natural is extracted from the food of edible natural
Come, substance with antioxidant activity, has that safe, oxidation resistance is strong, without side-effects and being capable of anti-corrosive fresh-keeping etc.
Advantage.Embodiment 2 is obviously improved by triticale steamed bun premixed powder quality after fermentation, and reason may be that microbial fermentation generates
Various biological metabolism activated product, can effective scavenging capacity oxygen radical, it is anti-oxidant.
Claims (10)
1. a kind of manufacture craft of triticale steamed bun premixed powder, which is characterized in that include the following steps：
(1) each raw material is weighed by weight：95-105 parts of triticale flour, 0.1-0.5 parts of isomaltoketose, plant extracts
0.2-2 parts, 0.01-0.05 parts of antioxidant；
(2) above-mentioned each raw material is uniformly mixed to obtain the final product.
2. the manufacture craft of triticale steamed bun premixed powder as described in claim 1, which is characterized in that the plant extracts is mulberry
Shen extracts.
3. the manufacture craft of triticale steamed bun premixed powder as claimed in claim 2, which is characterized in that the mulberries extract is under
State method preparation：Mulberries be crushed into 10-20 mesh sieve, obtain slurries；The 65- of 8-18 times of slurry weight is added in slurries
85wt% ethanol waters, ultrasonic extraction 1-3h, filtering obtain extracting solution；Extracting solution is concentrated, vacuum freeze drying obtains
Mulberries extract.
4. the manufacture craft of triticale steamed bun premixed powder as claimed in claim 2, which is characterized in that the mulberries extract is under
State method preparation：Mulberries powder is beaten, slurries are obtained, with the sodium hydrate aqueous solution of 0.05-0.15mol/L adjust slurries pH to
The lactobacillus plantarum of slurry weight 0.015-0.025%, the bulgarian milk of slurry weight 0.01-0.02% is added in 6.5-7.5
Bacillus is uniformly mixed, and is 35-45 DEG C of sealing and fermenting 50-150h in temperature, obtains zymotic fluid；Zymotic fluid weight is added in zymotic fluid
8-18 times of 65-85wt% ethanol waters, ultrasonic extraction 1-3h, filtering obtain extracting solution；Extracting solution is concentrated, vacuum is cold
It is lyophilized dry, obtains mulberries extract.
5. the manufacture craft of triticale steamed bun premixed powder as claimed in claim 4, which is characterized in that the ultrasound of the ultrasonic extraction
Power is 200-400W, supersonic frequency 30-45kHz.
6. the manufacture craft of triticale steamed bun premixed powder as claimed in claim 4, which is characterized in that the filter cloth aperture of the filtering
For 200-500 mesh.
7. the manufacture craft of triticale steamed bun premixed powder as claimed in claim 4, which is characterized in that the temperature of the concentration is
45-55 DEG C, vacuum degree 0.02-0.06MPa.
8. the manufacture craft of triticale steamed bun premixed powder as claimed in claim 4, which is characterized in that the vacuum freeze drying
Condition is control material height 4-9mm, sets pre-freezing temperature as -20~-30 DEG C, is kept after sample temperature drops to set temperature
1.5-2.5 hours, sublimation temperature is set as 5-15 DEG C, and resolution temperature is 30-40 DEG C, vacuum degree 10-30pa, and drying time is
20-30 hours.
9. the manufacture craft of triticale steamed bun premixed powder as described in claim 1, which is characterized in that the antioxidant is hydroxyl
Tyrosol and/or phloretin.
10. a kind of triticale steamed bun premixed powder is made using any one of the claim 1-9 techniques.
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| CN110122747A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of generation meal steamed bun and preparation method thereof based on sugared balance mechanism |
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