Potato resistance increasing powder and potato steamed bun premixing powder with function of lowering blood sugar

A technology of potato and premixed powder, which is applied in application, food preparation, food science, etc. It can solve the problems of poor gas holding capacity of gluten network, small size of potato steamed buns, and rough surface of steamed buns, and achieves fast dissolution, simple composition, Difficult to digest and absorb in the small intestine

Inactive Publication Date: 2016-01-06
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adding potato starch in the process of preparing steamed bread, or replacing flour with potato starch, because the protein content in the starch is low, the dough gluten strength is not enough, and the gluten network has poor gas holding capacity, resulting in the prepared potato steamed bread. The volume is small; it is easy to collapse; the surface of the steamed bread is not Smooth, bubbly skin; steamed buns harden after cooling

Method used

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  • Potato resistance increasing powder and potato steamed bun premixing powder with function of lowering blood sugar
  • Potato resistance increasing powder and potato steamed bun premixing powder with function of lowering blood sugar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] After the potatoes are broken, let them stand until they are separated into layers, pour off the upper liquid, wash the sediment with water until the supernatant is clear; mix the washed sediment with water at a ratio of 1:3-8g / mL to obtain potato pulp; Microwave the pulp under the condition of microwave power 400-600W for 50-200s, then place it in a water bath at 55°C for 18-24h, and then age it at 4°C for 12-36h; filter the aged potato pulp Dry at 40-45°C for 24 hours, then pulverize and pass through a 100-mesh sieve, and collect the under-sieve to become potato-enhancing powder. The resistant starch content in the potato enhanced powder was 24.86wt% (accounting for the proportion of the total starch dry basis).

Embodiment 2

[0035] Make steamed bread premix powder according to the following formula: 300g all-purpose flour, 400g potato powder, 100g potato α starch, 30g dendrobium powder, 30g guava leaf powder, 10g red peony powder, 15g mulberry powder, Astragalus powder 15g, edible gum 15g, steamed bread improver 10g, yeast 5g, baking powder 10g.

[0036] Mix the above components according to the proportion, stir evenly in the mixer, add 500mL of water, stir for 2 minutes in the dough mixer, then put the dough in a proofer at 38°C to ferment for 40 minutes, take out the dough and press it 10 times, shape it, and put it in Proof in the proofing box for 15 minutes, put it into the steamer and steam for 30 minutes. After turning off the fire for 2 minutes, uncover the pot cover, cover the steamed buns with gauze and cool at room temperature for 20 minutes, then analyze the relevant quality characteristics.

Embodiment 3

[0038] Make steamed bread premix powder according to the following formula: 300g all-purpose flour, 300g potato powder, 50g potato α starch, 30g dendrobium powder, 30g guava leaf powder, 10g red peony powder, 15g mulberry powder, Astragalus powder 15g, edible gum 15g, steamed bread improver 10g, yeast 5g, baking powder 10g.

[0039] Mix the above components according to the proportion, stir evenly in the mixer, add 500mL of water, stir for 2 minutes in the dough mixer, then put the dough in a proofer at 38°C to ferment for 40 minutes, take out the dough and press it 10 times, shape it, and put it in Proof in the proofing box for 15 minutes, put it into the steamer and steam for 30 minutes. After turning off the fire for 2 minutes, uncover the pot cover, cover the steamed buns with gauze and cool at room temperature for 20 minutes, then analyze the relevant quality characteristics.

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Abstract

The invention relates to potato resistance increasing powder and potato steamed bun premixing powder with a function of lowering blood sugar and belongs to the technical field of food processing. The potato resistance increasing powder is obtained by crushing potatoes, standing and mixing washed sediment with water, then carrying out microwave, toughening and ageing treatment, and suction-filtering, drying and crushing aged potato pulp to obtain the potato resistance increasing powder. By using the microwave treatment, one part of amylopectin is degraded to form new short amylose so that the content of the amylose is increased. The toughening treatment moderately facilitates the rearrangement of amylose molecules so that the arrangement is relatively ordered; after the starch is aged, double-spiral structure are formed at the tail end regions of the amylose molecules; and the double-spiral structures are close to a spiral aggregating body under the effects of hydrogen bonds and Van der Waals force to form a stable crystal structure, so that the starch is not easy to degrade by enzymes and the content of resisting starch is improved. The potato resistance increasing powder is mixed with plain flour at a specific ratio to obtain the potato steamed bun premixing powder; and steam buns produced by the potato steamed bun premixing powder can be used for effectively controlling blood glucose of patients with diabetic nephropathy.

Description

technical field [0001] The invention relates to a potato antiseptic powder and a potato steamed bun premix powder with the function of lowering blood sugar, belonging to the technical field of food processing. Background technique [0002] Steamed bun premixed powder refers to the compound powder that pre-mixes the powdery raw and auxiliary materials used in steamed buns according to the formula, and sells them to manufacturers for use. When making steamed buns, you only need to add water, milk and other liquid materials to them, stir evenly, knead into dough, and go through processes such as shaping, proofing, and steaming to get steamed bun products. [0003] Diabetes is a chronic disease that seriously endangers human health. In recent years, the incidence of diabetes has been on the rise no matter in developed countries or developing countries. At present, diabetes cannot be cured, and various complications secondary to diabetes are affecting diabetes. The main problem ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30
CPCA23V2002/00
Inventor 刘丽娜徐同成王洁杜方岭邱斌宗爱珍陶海腾贾敏刘玮刘振华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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