Unlock instant, AI-driven research and patent intelligence for your innovation.

No-gluten protein steamed bun manufactured by utilizing sweet-potato coarse dietary fiber and preparation method thereof

A sweet potato dietary fiber and dietary fiber technology, applied in the field of food processing, can solve the problems of less research, no gluten network structure, weak gas capacity, etc., and achieve simple operation, increase specific volume and nutritional value, and increase water retention capacity Effect

Active Publication Date: 2015-02-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, processing by-products from different sources are added to steamed bread to improve the nutritional value of steamed bread products, such as peanut residue, bean curd residue, tomato residue, kiwifruit residue, and sweet pepper residue, etc. These residues are rich in dietary fiber. The addition amount in steamed bread is about 1-12%. However, there are few studies on sweet potato crude dietary fiber, and the report on making gluten-free steamed bread from sweet potato crude dietary fiber is even rarer, mainly because of its protein and wheat gluten content. Glamins and glutenins have different structures, do not have the ability to form a gluten network structure, and have a weaker ability to retain gas during fermentation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • No-gluten protein steamed bun manufactured by utilizing sweet-potato coarse dietary fiber and preparation method thereof
  • No-gluten protein steamed bun manufactured by utilizing sweet-potato coarse dietary fiber and preparation method thereof
  • No-gluten protein steamed bun manufactured by utilizing sweet-potato coarse dietary fiber and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] The preparation method of the sweet potato coarse dietary fiber superfine powder is as follows: adding wet sweet potato dietary fiber into a superfine pulverizer, pulverizing at room temperature for 1 minute, and passing through a 100-mesh sieve to obtain the product.

[0035] The preparation method of the sweet potato coarse dietary fiber nanometer powder is as follows: the raw sweet potato dietary fiber powder is mechanically milled to make the particle size less than 100nm.

[0036] The preparation method of the extruded puffed sweet potato coarse dietary fiber powder is as follows: adding the wet sweet potato dietary fiber into an extruder, extruding at 100°C, screw rotating speed at 800rpm, pulverizing with a universal grinder, and passing through a 100-mesh sieve to obtain the product.

[0037]The preparation method of the sweet potato coarse dietary fiber microwave treatment powder is: the preparation method of the sweet potato coarse dietary fiber microwave treat...

Embodiment 1

[0038] Embodiment 1 is used to make the ratio of each raw material of sweet potato crude dietary fiber gluten-free steamed bread

[0039] In this embodiment, the raw materials used to make sweet potato coarse dietary fiber gluten-free steamed bread are: sweet potato coarse dietary fiber raw powder, sweet potato coarse dietary fiber superfine powder, sweet potato coarse dietary fiber nanopowder, sweet potato modified starch, extruded sweet potato Coarse dietary fiber powder, sweet potato coarse dietary fiber microwave-processed powder, sweet potato starch, citrus pectin, rice protein, trehalose, salt and yeast, the mass ratio of the above raw materials is 25:21:12:8:10:10: 5:1.5:5:1:0.5:1. When making gluten-free steamed buns, the weight ratio of the total weight of the above raw materials to water is 100:60.

Embodiment 2

[0040] Embodiment 2 is used to make the ratio of each raw material of sweet potato crude dietary fiber gluten-free steamed bread

[0041] In this embodiment, the raw materials used to make sweet potato coarse dietary fiber gluten-free steamed bread are: sweet potato coarse dietary fiber raw powder, sweet potato coarse dietary fiber superfine powder, sweet potato coarse dietary fiber nanopowder, sweet potato modified starch, extruded sweet potato Coarse dietary fiber powder, sweet potato coarse dietary fiber microwave-processed powder, sweet potato starch, sweet potato pectin, pomelo peel pectin, carrageenan, chickpea protein, trehalose, salt and yeast, the mass ratio of the above raw materials is 25 in order: 30:10:8:6:11:2:1.5:2:0.6:2:0.8:0.6:1.5. When making gluten-free steamed buns, the weight ratio of the total weight of the above raw materials to water is 100:70.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Granularityaaaaaaaaaa
Particle sizeaaaaaaaaaa
Login to View More

Abstract

The invention provides a no-gluten protein steamed bun manufactured by utilizing sweet-potato coarse dietary fiber and a preparation method thereof. The no-gluten protein steamed bun is prepared by the following raw materials: sweet-potato coarse dietary fiber raw powder, sweet-potato coarse dietary fiber ultrafine powder, sweet-potato coarse dietary fiber nanopowder, sweet-potato modified starch, extruded and puffed sweet-potato coarse dietary fiber powder, sweet-potato coarse dietary fiber microwave-treated powder, sweet-potato starch, food gum, protein, sugar, salt and yeast and the like with the mass ratio of 10-40 to 10-40 to 10-20 to 4-12 to 5-12 to 5-13 to 2-6 to 0.5-3 to 0.5-3 to 0.1-3 to 0.1-1 to 1-2. When the no-gluten protein steamed bun is manufactured, the ratio of the total weight of all the raw materials to the weight of water is 100 to 50-70. The no-gluten protein steamed bun manufactured by utilizing the method is large in specific volume, has unique flavor of sweet potato, is chewy in taste and lightly yellow in color, and has good nutrition and health effect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a gluten-free steamed bun made from sweet potato crude dietary fiber and a preparation method thereof. Background technique [0002] Celiac disease (CD) is an autoimmune enteropathy with a prevalence of 0.3-2% in Europe, depending on geographic region. It can lead to malabsorption of some nutrients such as minerals, folate, and fat-soluble vitamins. Celiac disease is lifelong and permanent, and the only effective treatment for people with celiac disease is a long-term gluten-free diet. Although gluten-free protein is beneficial in improving celiac disease symptoms, there are many negative sequelae, including lower intake of essential dietary fiber, trace elements, vitamins and minerals, etc. [0003] my country is a big sweet potato planting and production country. In 2012, the sweet potato planting area in my country was 3.48 million hectares, and the output reached 73.36 millio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/105A23L1/308A23L33/21
CPCA23L7/104A23L33/17A23L33/21
Inventor 木泰华刘兴丽张苗孙红男陈井旺
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI