CN110916097A - Method for preparing fancy crispy cakes from germinated mung bean powder with high gamma-aminobutyric acid content - Google Patents
Method for preparing fancy crispy cakes from germinated mung bean powder with high gamma-aminobutyric acid content Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
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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
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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
- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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Abstract
The invention discloses a method for preparing a fancy crispy cake from germinated mung bean powder with high gamma-aminobutyric acid, and belongs to the technical field of nutrition-enriched food. The invention aims to improve the nutritive value and the commercial taste of the crisp cake, and adopts the technical scheme that: exposing semen Phaseoli Radiati seeds in an alternating magnetic field with frequency of 20-100Hz and magnetic field strength of 3-5mT, germinating at 28-35 deg.C and humidity of 80-90% for 48-72 hr to obtain germinated semen Phaseoli Radiati with high content of gamma-aminobutyric acid, drying at 55-65 deg.C, grinding, mixing with water, shortening oil and semen Phaseoli Radiati powder at a certain mass ratio, making into dough, and frying in oil pan until it is puffed and floated to obtain the final product. The invention solves the problems of unstable nutrient content and large fluctuation of gamma-aminobutyric acid of the fancy crispy cake in the prior art, and ensures that the final product has stability in the aspects of sensory characteristics such as hardness, color, crispy looseness and the like.
Description
Technical Field
The invention relates to a method for preparing a fancy crispy cake from germinated mung bean powder with high gamma-aminobutyric acid, belonging to the technical field of nutrition-enriched food.
Background
The special flavor of the fancy crispy cake is not separated from the special processing technology of mung bean powder, wherein the soaking, the sprouting and the de-enzyming of the mung bean are the key processing links. Due to the limitations of the traditional production technology, the soaking process of mung beans is very extensive: the soaking temperature is not accurately controlled, so that the water temperature fluctuates along with the change of the outside air temperature, and the water absorption speed is difficult to control; the water absorption of the mung bean is controlled by experience, and no standard operation standard exists. The germination process is also the same, the germination degree is usually judged by experience, and the temperature fluctuates along with seasonal changes, so that the germination degrees of different batches of mung beans are difficult to keep consistent, so that the nutrient substances cannot be stably ensured, and the important component, namely high gamma-aminobutyric acid fluctuates greatly. Further, the particle size and specific surface area of the germinated mung bean powder cannot be stably controlled, which makes the final product of the fancy crispy cake have great volatility in terms of sensory characteristics such as hardness, color, crunchy degree and the like. The color of different batches of products is far from light yellow to scorched yellow, the defective rate is increased due to the over-loose texture characteristic, the unique mouth-melting mouthfeel of the crisp cakes is lost due to over-high hardness, and the development direction of the food industry is more and more inconsistent. In a word, the traditional bean flour and the germination processing process lack scientific understanding of the water absorption and germination rules of the mung beans and scientific control of the links. Therefore, the traditional fancy crispy cake has single nutrient component in the raw material formula, and the existing product can not meet the modern increasingly diversified taste trend.
Disclosure of Invention
Aiming at the defects of the fancy crispy cakes in the prior art, the invention develops innovation, develops the fancy crispy cakes taking the germinated mung bean powder with high gamma-aminobutyric acid content as the main raw material and aims at improving the nutritional value and the commercial taste of the crispy cakes.
In order to achieve the above purposes, the invention adopts the technical scheme that:
the invention provides a method for preparing fancy crispy cakes with high gamma-aminobutyric acid content, which comprises the steps of catalyzing mung bean seeds by a magnetic field to sprout, drying the germinated mung beans with high gamma-aminobutyric acid content, grinding the dried germinated mung beans into powder, stirring and mixing the powder with water and shortening oil to prepare dough, and frying the dough in an oil pan to obtain the fancy crispy cakes.
In one embodiment, the method comprises exposing mung bean seeds to an alternating magnetic field with a frequency of 20-100Hz and a magnetic field strength of 3-5mT, and germinating at 28-35 deg.C and a humidity of 80-90% for 48-72h to obtain germinated mung beans with high content of gamma-aminobutyric acid.
In one embodiment, the sprouted mung beans are dried at 55-65 ℃ to have a moisture content of less than 20% and are ground to a superfine size of 160-200 mesh to improve their taste.
In one embodiment, the method comprises the steps of mixing the ground mung bean powder with a certain mass ratio of water and shortening at a low speed, stirring to prepare dough, and finally frying in an oil pan until the dough is puffed and floated to obtain the finished product.
In one embodiment, the germinated mung bean crisp dough is based on germinated mung beans and consists of 30-40% of shortening and 20-35% of water.
In one embodiment, the germinated mung bean shortening dough is prepared by mixing and kneading germinated mung bean flour, shortening and water.
In one embodiment, the frying temperature of the dough pieces is 110-.
The second purpose of the invention is to provide the fancy crispy cake prepared by the method.
The third purpose of the invention is to provide mung bean flour with high gamma-aminobutyric acid content, which is prepared by the following steps: exposing mung bean seeds in an alternating magnetic field environment with the temperature of 28-35 ℃, the humidity of 80-90%, the frequency of 20-100Hz and the magnetic field intensity of 3-5mT for 48-72h to obtain germinated mung beans with high gamma-aminobutyric acid content, drying the germinated mung beans at the temperature of 55-65 ℃, and carrying out superfine grinding to 160-mesh 200-mesh.
The invention also claims the application of the mung bean powder in the preparation of pastries, drinks or instant foods in the field of foods.
In one embodiment, the pastries include, but are not limited to, baked pastries, such as cakes, breads, steamed bread, biscuits, steamed sponge cakes; the beverage includes but is not limited to mixed beverage with cow milk, soybean milk or fruit and vegetable juice; the instant food includes, but is not limited to, instant oatmeal.
Has the advantages that: according to the invention, the mung bean seeds are exposed in an alternating magnetic field environment, so that the content of gamma-aminobutyric acid in the germinated mung beans is increased from 0.6mg/g to 0.8 mg/g. The taste and flavor of the fancy crispy cake prepared by applying the mung bean flour are obviously improved.
Detailed Description
The detection method of the gamma-aminobutyric acid comprises the following steps: collecting healthy parts of germinated mung bean sprouts, crushing, dissolving in 60% ethanol solution, reflux-extracting at 70 deg.C for 2 hr, cooling, and separating supernatant to be tested. Uniformly mixing 1.5mL of gamma-aminobutyric acid standard sample with the concentration of 0-1 g/L, 1mL of 0.1mol/L borax, 2mL of 6% phenol and 3mL of 7% sodium hypochlorite, carrying out boiling water bath for 10min, immediately cooling for 5min, adding 10mL of 60% ethanol after the solution is blue-green, detecting the absorbance at 645nm by using a colorimetric method, establishing a standard curve, determining the content of gamma-aminobutyric acid in the extracting solution of the germinated mung bean sprouts according to the method, and converting to obtain the content of gamma-aminobutyric acid in the germinated mung beans.
Example 1
Exposing mung bean seeds to an alternating magnetic field with the frequency of 100Hz and the magnetic field intensity of 4mT, germinating the mung beans in an environment with the temperature of 30 ℃ and the humidity of 88 percent for 50 hours to obtain germinated mung beans with the gamma-aminobutyric acid content of 0.9mg/g, wherein the germinated mung beans are improved by 50 percent compared with the germinated mung beans without magnetic field treatment, then drying the germinated mung beans at the temperature of 60 ℃, carrying out superfine grinding, taking the germinated mung beans as 180 meshes, then mixing the germinated mung beans as the mass reference, comprising 30wt percent of shortening and 30wt percent of water, preparing dough, cutting into blocks, cutting out laces or kneading into fancy shapes, finally frying the dough blocks in an oil pot until the dough floats, and frying at the temperature of 120 ℃, thus obtaining the finished product.
The mouthfeel of the finished product is evaluated, the evaluation method refers to a sensory evaluation table 1, and the evaluation result is that the color and luster: 24 minutes, form: 25 points, organization and architecture: 23 points, smell and taste: and 25 minutes.
TABLE 1 sensory evaluation criteria Table
Example 2
The specific implementation manner is the same as that of example 1, except that the magnetic field catalytic strength and frequency are adjusted as follows: the frequency is 20Hz, the magnetic field intensity is 5mT, the content of gamma-aminobutyric acid in the germinated mung beans is 0.71mg/g, and is improved by 18 percent compared with the germinated mung beans which are not treated by the magnetic field. The mouthfeel of the prepared finished product is evaluated, the evaluation method refers to a sensory evaluation table 1, and the evaluation result is as follows: color: 22 minutes, form: 24, organization architecture: 23 points, smell and taste: and 23 minutes.
Example 3
The specific implementation manner is the same as that of example 1, except that the magnetic field catalytic strength and frequency are adjusted as follows: the frequency is 50Hz, the magnetic field intensity is 4mT, the content of the gamma-aminobutyric acid in the germinated mung bean is 0.70mg/g, and is improved by 15 percent compared with the germinated mung bean which is not treated by the magnetic field. The mouthfeel of the prepared finished product is evaluated, the evaluation method refers to a sensory evaluation table 1, and the evaluation result is as follows: color: score 21, morphology: 23, organization and architecture: 22 points, smell and taste: and 22 minutes.
Comparative example 1:
the specific implementation mode is the same as that of example 1, except that the mung beans are not treated by magnetic field catalysis, the mung bean seeds are directly germinated in an environment with the temperature of 30 ℃ and the humidity of 88% for 50 hours, the content of gamma-aminobutyric acid in the obtained germinated mung beans is 0.6mg/g, then the germinated mung beans are dried at the temperature of 60 ℃, ground in an ultrafine mode, the number of meshes is 180, then the germinated mung beans are taken as a mass standard, the germinated mung beans consist of 30% shortening and 30% water, the mixture is prepared into flour blanks, and finally the flour blanks are put into an oil pot to be fried till being fluffy and floated, the frying temperature is 120 ℃, and the finished product is obtained.
Sensory evaluation was scored according to the same criteria as in example 1, and the evaluation results were color: 18 minutes, form: 20, organization and architecture: 16 points, smell and taste: and 17 minutes.
Comparative example 2:
the detailed description is the same as example 1, except that the dried sprouted mung beans were ground to 300 mesh by ultra-fine grinding. Sensory evaluation was scored according to the same criteria as in example 1, and the evaluation results were color: 22 minutes, form: 18 points, organization and architecture: 17 min, smell and taste: 16 minutes.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A preparation method of fancy crispy cakes with high gamma-aminobutyric acid content is characterized in that alternating magnetic fields are adopted to catalyze mung bean seeds to germinate, and germinated mung beans with high gamma-aminobutyric acid content are obtained; drying the sprouted mung beans with high content of gamma-aminobutyric acid, grinding the dried sprouted mung beans into powder, mixing the powder with water and shortening oil under stirring, preparing dough, and frying the dough in an oil pot to obtain the fancy crispy cakes.
2. The method of claim 1, wherein the mung bean seeds are exposed to an alternating magnetic field having a frequency of 20-100Hz and a magnetic field strength of 3-5mT and are subjected to an environment having a temperature of 28-35 ℃ and a humidity of 80-90% for 48-72 hours to obtain germinated mung beans.
3. A method according to claim 1 or 2, wherein the sprouted green beans are dried at 55-65 ℃ to a moisture content of less than 20%.
4. The method as claimed in claim 1 or 3, wherein the dried sprouted mung beans are ground to a size of 160-200 mesh.
5. The method as claimed in claim 1 or 4, wherein the ground mung bean flour is mixed with 30-40% shortening and 20-35% water by mass of mung bean flour under low-speed stirring to form dough, and the dough is finally fried in an oil pan until it is fluffed and floated to obtain the final product.
6. The method as claimed in claim 5, wherein the dough is subjected to pinching or edge shearing to form fancy patterns.
7. The method of claim 5 wherein the dough has a frying temperature of 110-.
8. Fancy pastry obtained by applying the process as claimed in any one of claims 1 to 7.
9. The mung bean powder with high gamma-aminobutyric acid content is characterized by comprising the following steps: exposing mung bean seeds in an alternating magnetic field environment with the temperature of 28-35 ℃, the humidity of 80-90%, the frequency of 20-100Hz and the magnetic field intensity of 3-5mT for 48-72h to obtain germinated mung beans with high gamma-aminobutyric acid content, drying the germinated mung beans at the temperature of 55-65 ℃, and carrying out superfine grinding to 160-mesh 200-mesh.
10. Use of the mung bean flour of claim 9 in the food field for the preparation of pastries, drinks or instant foods.
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Cited By (2)
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| CN113016991A (en) * | 2021-03-24 | 2021-06-25 | 黑龙江八一农垦大学 | Processing method of low-GI high-activity coarse cereal composite instant nutrition powder |
| CN113974063A (en) * | 2021-11-10 | 2022-01-28 | 江苏新禾润世家食品有限公司 | Method for making mung bean rice cakes rich in gamma-aminobutyric acid |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113016991A (en) * | 2021-03-24 | 2021-06-25 | 黑龙江八一农垦大学 | Processing method of low-GI high-activity coarse cereal composite instant nutrition powder |
| CN113974063A (en) * | 2021-11-10 | 2022-01-28 | 江苏新禾润世家食品有限公司 | Method for making mung bean rice cakes rich in gamma-aminobutyric acid |
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