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Rhizoma dioscoreaerice toast and preparation method thereof

A production method and technology for mixing powder, which are applied in baking methods, pre-baked dough processing, baking, etc., can solve the problems of difficult processing, storage, development and utilization of yam, fresh yam prone to mildew, strong seasonality, etc., so as to reduce potential carcinogenicity. The production of acrylamide, the protection of the cardiovascular system, and the nutrient-rich effects

Inactive Publication Date: 2019-12-31
QUANZHOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, fresh yam is prone to mold, browning, difficult to preserve, and strong seasonality, all of which bring great difficulties to the processing, storage, development and utilization of yam

Method used

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  • Rhizoma dioscoreaerice toast and preparation method thereof
  • Rhizoma dioscoreaerice toast and preparation method thereof
  • Rhizoma dioscoreaerice toast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 Production of white yam toast

[0030] Production process: mixing white yam flour and high-gluten flour → dough preparation → resting and relaxing → dividing and rolling → flattening and exhausting, intermediate fermentation → shaping, final fermentation → baking → cooling → finished product.

[0031] Basic formula: high-gluten flour 920-960g, white yam powder 40-80g, white sugar 200g, salt 15g, yeast 15g, milk powder 40g, bread improver 8g, sodium dehydroacetate 1g, calcium propionate 2g, egg 200g, glycerin 10g, 30g sorbitol, 50g malt syrup, 40g condensed milk, 320g water, 180g butter, 20g emulsifier.

[0032] Production method: Add water, eggs, glycerin, sorbitol, maltose syrup, condensed milk, white sugar and salt into the bread mixer. After the white sugar dissolves, continue to add high-gluten flour, white yam powder, yeast, milk powder, and bread Improver, sodium dehydroacetate and calcium propionate, stir at a slow speed of 2000r / min, then stir quic...

Embodiment 2

[0033] Example 2 Production of purple yam toast

[0034] Production process: mixing purple yam powder and high-gluten flour → dough preparation → resting and relaxing → dividing and rolling → flattening and exhausting, intermediate fermentation → shaping, final fermentation → baking → cooling → finished product.

[0035] Basic formula: high-gluten flour 920-960g, purple yam powder 40-80g, white sugar 200g, salt 15g, yeast 15g, milk powder 40g, bread improver 8g, sodium dehydroacetate 1g, calcium propionate 2g, egg 200g, glycerin 10g, 30g sorbitol, 50g malt syrup, 40g condensed milk, 320g water, 180g butter, 20g emulsifier.

[0036]Production method: Add water, eggs, glycerin, sorbitol, maltose syrup, condensed milk, white sugar and salt to the bread mixer, after the white sugar is dissolved, continue to add high-gluten flour, purple yam powder, yeast, milk powder, bread Improver, sodium dehydroacetate and calcium propionate, stir at a slow speed of 2000r / min, then stir quickl...

Embodiment 3

[0037] Determination of acrylamide content in embodiment 3 Chinese yam toast

[0038] Sample extraction: Take 5g of the white yam toast in Example 1 and the purple yam toast in Example 2 respectively, put them into a 50mL brown centrifuge tube, add 20mL of n-hexane, oscillate evenly, centrifuge at 4000r / min for 20min, reduce Suction pressure filtration, add 30mL 80% methanol and 300μL each of carrezⅠ and carrezⅡ reagents, shake evenly, centrifuge at 4000r / min for 20min, and take the supernatant for later use.

[0039] Sample purification and enrichment: first wash the C18 solid-phase extraction column with 3mL methanol, and then wash it with 3mL water; Rinse the solid phase extraction column with water, the flow rate of the whole solid phase extraction process shall not exceed 1mL / min, collect the remaining eluate, and filter it through a 0.22μm water filter membrane for liquid chromatography determination.

[0040] HPLC analysis conditions: GraceSmart C18 chromatographic col...

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Abstract

The invention provides rhizoma dioscoreaerice toast and a preparation method thereof, and belongs to the technical field of food and crop processing. The rhizoma dioscoreaerice toast is prepared fromthe following raw materials in parts by weight: 1,000 parts of blended flour, 190-210 parts of white granulated sugar, 14-16 parts of table salt, 14-16 parts of yeast, 38-42 parts of milk powder, 7.5-8.5 parts of bread improvers, 0.8-1.2 parts of sodium dehydroacetate, 1.8-2.2 parts of calcium propionate, 190-210 parts of eggs, 9-11 parts of glycerin, 28-32 parts of sorbitol, 48-52 parts of maltose syrup, 38-42 parts of condensed milk, 310-330 parts of water, 170-190 parts of butter and 19-22 parts of emulsifiers. The blended flour is composed of 92%-96% of bread flour and 4%-8% of rhizoma dioscoreaerice flour. The preparation method comprises the following steps: evenly mixing and stirring the raw materials to obtain dough, followed by standing for relaxation, cutting the dough into pieces (about 200 grams per piece), kneading the pieces to be round, followed by additional standing for relaxation, and then carrying out fermenting, shaping, final fermenting, baking and cooling, therebyobtaining the final product. The rhizoma dioscoreaerice toast prepared by the formula and the preparation method is soft and delicious and rich in nutrients, and has the effects of improving and protecting eyesight and reducing the potential carcinogen--acrylamide in baked food.

Description

technical field [0001] The invention belongs to the technical field of food and crop processing, and in particular relates to Chinese yam toast and a production method thereof. Background technique [0002] Huaishan, also known as Huaishan medicine, belongs to the twisting herbaceous vines of Dioscoreaceae. It is not only a kind of traditional Chinese medicine, but also a kind of vegetable. Huaishan has the reputation of "the food of the gods". It is sweet in taste and flat in nature. . There are many kinds of yams. From a botanical point of view, Chinese yams can be roughly divided into two types: ordinary yams and Huai yams. There are more than 40 yam varieties, including Taigu yam, iron stick yam, fine-haired yam, hemp yam, etc. . Yam is divided into two categories: medicinal and edible. Southern provinces mainly use edible yam. Medicinal yam is represented by Huai yam planted in northern Henan Province and south-central Shanxi Province. It has the highest medicinal an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D8/04A21D8/06
CPCA21D13/06A21D2/366A21D8/047A21D8/06
Inventor 郑宗平赖惠郭凤仙郑瑞生蒋璇靓
Owner QUANZHOU NORMAL UNIV