Gluten-free Chinese chestnut and pine cake premixed flour, Chinese chestnut and pine cake and preparation method of Chinese chestnut and pine cake premixed flour

Abstract

The invention discloses gluten-free Chinese chestnut pine cake premixed flour, Chinese chestnut pine cakes and a preparation method of the Chinese chestnut pine cakes, and belongs to the technical field of food processing. The gluten-free Chinese chestnut pine cake premixed powder is prepared from the following raw materials in parts by weight: 41.2-44.2 parts of Chinese chestnut powder, 27.6-30.6 parts of buckwheat powder, 13-21 parts of skim milk powder, 3-9 parts of a sweetening agent, 1-4 parts of baking powder and 0.6-1.2 parts of table salt. The Chinese chestnut powder and the buckwheat powder are used as main raw materials, the high-quality gluten-free Chinese chestnut pine cakes are developed, the problems that common gluten-free pine cakes are small in size, rough in skin, easy to crack, low in nutrition and the like can be solved, and a gluten-free food which is better in sensory quality and balanced in nutritional value is provided for patients with gluten allergy or intolerance.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a gluten-free chestnut muffin premix powder, a chestnut muffin and a preparation method thereof. Background Art

[0002] Celiac disease is a special wheat allergy symptom caused by gluten allergens (mainly alcohol-soluble proteins). Its typical clinical manifestations are small intestinal malabsorption and intestinal mucosal damage, accompanied by malnutrition, osteoporosis, diarrhea, fatigue, weight loss and other symptoms. The global incidence of celiac disease is about 1%, mainly affecting adolescents and children, while the number of middle-aged and elderly patients is also increasing, and has obvious regional characteristics, mainly concentrated in Australia, Europe and North America. So far, the only way to treat celiac disease is to adhere to a gluten-free diet. A gluten-free diet helps promote the repair of damaged intestinal mucosa and healing of intestinal ulcers, enhances intestinal immune function, and alleviates nutritional deficiencies caused by gluten and serious complications associated with celiac disease.

[0003] Gluten-free food refers to "food that does not contain gluten or has a gluten content of less than 20 mg / kg", among which bread and biscuits are the most consumed gluten-free foods in the world. In 2022, the global gluten-free food market size is US$6.45 billion and will continue to grow at a compound annual growth rate of 9.8% in the next eight years.

[0004] Chestnuts are rich in functional nutrients such as polysaccharides, amino acids, fatty acids, trace elements, phenols, etc., and have a unique aroma and sweet and sticky taste, which are deeply loved by consumers. Chestnuts are also gluten-free and can be used by patients with celiac disease. Most gluten-free products have very low levels of vitamin B, folic acid and dietary fiber, and chestnuts are a good source of these ingredients and a good source of essential fatty acids. Therefore, chestnuts are often used as high-quality raw materials for gluten-free foods. In recent years, chestnut flour has been widely used in making bread, cakes, biscuits, chips and other staple foods and snacks with its gluten-free, sweet and delicious taste.

[0005] However, because gluten plays a supporting and stabilizing role in food structure, gluten-free foods often lack the special sensory qualities brought by gluten. For example, gluten-free foods usually lack the strength and elasticity provided by gluten, resulting in their taste and texture being inferior to traditional gluten-containing foods. For example, gluten-free bread may be looser and lack the traditional chewy taste; gluten-free noodles may not be chewy enough and break easily; gluten-free bread may appear drier and the surface is not smooth enough. In addition, gluten-free foods may require the use of different additives and substitutes during the production process, which may affect the aroma of the food and make it less rich than traditional gluten-containing foods. This leads to a decrease in the quality of life of patients with gluten allergy or intolerance.

[0006] Therefore, how to develop high-quality, nutritious gluten-free foods to improve the quality of life of patients with gluten allergy or intolerance has become an urgent problem to be solved in this field. Summary of the invention

[0007] The purpose of the present invention is to provide a gluten-free chestnut muffin premix, chestnut muffin and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art. The present invention uses chestnut flour and buckwheat flour as main raw materials to develop high-quality gluten-free chestnut muffins, which can solve the problems of small size, rough and cracked skin, low nutrition and the like existing in common gluten-free muffins, and provide a gluten-free food with better sensory quality and balanced nutritional value for patients with gluten allergy or intolerance.

[0008] To achieve the above object, the present invention provides the following solutions:

[0009] The invention provides a gluten-free chestnut muffin premix powder, which is prepared from the following raw materials in parts by weight: 41.2-44.2 parts of chestnut flour, 27.6-30.6 parts of buckwheat flour, 13-21 parts of skimmed milk powder, 3-9 parts of sweetener, 1-4 parts of baking powder and 0.6-1.2 parts of salt.

[0010] Optionally, the sweetener includes granulated sugar and / or soft sugar.

[0011] Optionally, it is made from the following raw materials in parts by weight: 42.6 parts of chestnut flour, 28.4 parts of buckwheat flour, 19 parts of skimmed milk powder, 6 parts of white sugar, 3 parts of baking powder and 1 part of salt.

[0012] Furthermore, the method for preparing the chestnut powder comprises the following steps:

[0013] (1) peeling the chestnuts and slicing them to obtain chestnut slices, which are then pre-frozen at low temperature;

[0014] (2) freeze-drying the low-temperature pre-frozen chestnut slices;

[0015] (3) Grinding the freeze-dried chestnut slices to obtain the chestnut powder.

[0016] Optionally, the low-temperature pre-freezing temperature is -20°C to -25°C, and the low-temperature pre-freezing time is 10 to 14 hours; and / or,

[0017] The freeze-drying temperature is -30°C to -35°C, and the freeze-drying time is 32 to 40 hours.

[0018] Optionally, the particle size of the chestnut powder is less than 80 mesh.

[0019] Optionally, before the pulverizing, the step of removing the freeze-dried chestnut slice coating is also included.

[0020] The present invention also provides a method for preparing chestnut muffins by using the gluten-free chestnut muffin premix powder, comprising the steps of mixing the gluten-free chestnut muffin premix powder with water, preparing the mixture into a paste, and baking the mixture.

[0021] Optionally, the mass volume ratio of the gluten-free chestnut muffin premix to the water is 1 g: (0.8-1.2) mL.

[0022] Optionally, the baking time is 2 to 4 minutes.

[0023] The invention also provides a chestnut muffin prepared by the method.

[0024] The present invention discloses the following technical effects:

[0025] (1) The chestnut muffin premix powder formula of the present invention comprises chestnut flour and buckwheat flour as gluten-free raw materials. The chestnut flour is dried by vacuum freeze drying technology, which better retains the nutritional components of chestnut and the color of chestnut flour. The addition of buckwheat flour increases the fluffiness and elasticity of the muffin.

[0026] (2) The muffins made by the chestnut muffin premix powder formula of the present invention are easy to make. They only need to be baked by adding drinking water to the premix powder. The muffins have a fine and smooth surface without large bubbles, a fluffy and uniform texture, a light yellow or light brown surface, a uniform color, are soft and delicious, have a suitable sweetness, and have a good chestnut aroma. They can be suitable for consumption by patients with celiac disease. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0028] Figure 1 This is the effect of the proportion of chestnut flour and buckwheat flour added on the sensory score of chestnut muffins;

[0029] Figure 2 This is the effect of the amount of skimmed milk powder added on the sensory score of chestnut muffins;

[0030] Figure 3 This is the effect of the amount of added white sugar on the sensory score of chestnut muffins;

[0031] Figure 4 This is the effect of baking powder addition on the sensory score of chestnut muffins;

[0032] Figure 5 Cross-section diagram of making muffins for different muffin mix recipes;

[0033] Figure 6 L*, a*, b* color parameters of muffin premix with different formulas;

[0034] Figure 7 GC-IMS two-dimensional spectra of volatile components of muffins made from muffin premixes with different recipes;

[0035] Figure 8 Fingerprints of volatile components of muffins prepared from muffin mixes with different recipes. DETAILED DESCRIPTION

[0036] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0037] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0038] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0039] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0040] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0041] The experimental materials and instruments used in the examples of the present invention are as follows:

[0042] Experimental materials: chestnut flour, homemade in the laboratory; buckwheat flour, Chaoyang Tairan Technology Food Co., Ltd.; skimmed milk powder, Inner Mongolia Yili Industrial Group Co., Ltd.; baking powder, Shanghai Zhanyi Food Co., Ltd.; white sugar, Heze Dachu Trading Co., Ltd.; salt, China Salt Shanghai Salt Co., Ltd.

[0043] Instruments: YP1002N electronic balance, Shanghai Tianmei Balance Instrument Co., Ltd.; vacuum freeze drying chamber, Shenyang Aerospace Xinyang Quick Freezing Equipment Manufacturing Co., Ltd.; MJ-WBL4531J pulverizer, Midea Group Co., Ltd.; LR-D3088S electric baking pan, Beijing Liren Technology Co., Ltd.; TMS-Pro texture analyzer, FTC, USA; WSC-2B portable precision colorimeter, Shanghai Yidian Physical Optical Instrument Co., Ltd.

[0044] The preparation method of chestnut powder in the present invention is as follows:

[0045] (1) Wash the chestnuts with clean water, remove the skin, cut into slices of 0.2 to 0.3 cm in size, and freeze at -20°C to -25°C for 10 to 14 hours;

[0046] (2) placing the frozen chestnut slices into a vacuum freeze dryer and freeze-drying them at -30°C to -35°C for 32 to 40 hours;

[0047] (3) removing the chestnut shell from the freeze-dried chestnut slices and grinding them into powder in a grinder;

[0048] (4) Pass the ground chestnut powder through an 80-mesh sieve, and take the sieved material to obtain the chestnut powder.

[0049] Example 1

[0050] The basic formula of chestnut pancake premix is: by weight, 68.8-74.8 parts of chestnut flour and buckwheat flour, 13-21 parts of skimmed milk powder, 3-9 parts of white sugar, 1-4 parts of baking powder, and 0.6-1.2 parts of salt.

[0051] The preparation method of chestnut muffins is as follows: premixed powder: purified water = 1:1 (mass volume ratio). 100 parts of the premixed powder (chestnut powder, buckwheat powder, skim milk powder, white sugar, baking powder, salt) prepared in advance are added into a container, and 100 parts of water are added to make a paste, and the mixture is allowed to stand for 10 minutes. About 50 g of the prepared premixed powder paste is placed in an electric baking pan with the lowest heat selected, and the muffins are obtained after baking for 1.5 minutes, turning over, and baking for another 1.5 minutes.

[0052] The sensory evaluation method of chestnut muffins was as follows: 12 professionally trained assessors were selected to conduct sensory evaluation on the four aspects of smell, taste, color and shape of chestnut muffins. The scoring criteria are shown in Table 1.

[0053] Table 1 Sensory evaluation table

[0054]

[0055]

[0056] First, the raw material ratio in the basic formula of gluten-free chestnut muffin premix was optimized. The specific process is as follows:

[0057] 1. Optimization of the ratio of chestnut flour and buckwheat flour

[0058] The total amount of chestnut flour and buckwheat flour was 71g, skimmed milk powder was 19g, white sugar was 6g, baking powder was 3g, and salt was 1g. The mass ratio of chestnut flour to buckwheat flour was set at 4:1, 3:2, 2:3, and 1:4, respectively, to investigate the effects of different chestnut flour and buckwheat flour addition ratios on the sensory quality of muffins.

[0059] The preparation method of muffins is as follows: mix muffin premix powder and pure water in a ratio of 1:1 (mass volume ratio g:mL), adjust into a paste, let it stand for 10 minutes, place about 50g of the prepared premix paste in an electric baking pan, select the lowest fire mode, bake for 1.5 minutes, turn over, and bake for another 1.5 minutes to obtain the finished muffins.

[0060] Sensory evaluation of the finished muffins was carried out. The results were as follows: Figure 1 As shown, with the gradual increase in the amount of chestnut flour added, the hardness of the muffins increased and the taste decreased. The sensory evaluation score of the muffins generally showed a trend of first increasing and then decreasing. When the ratio of chestnut flour to buckwheat flour was 3:2, the sensory evaluation score of the muffins was the highest.

[0061] 2. Effect of skimmed milk powder dosage on the sensory quality of chestnut muffins

[0062] The mass ratio of chestnut flour to buckwheat flour is 3:2, the total amount is 71g, the amount of white sugar is 6g, the amount of baking powder is 3g, the amount of salt is 1g, and the amount of skimmed milk powder is set to 13g, 16g, 19g, and 21g respectively. The effect of different amounts of skimmed milk powder on the sensory quality of muffins was investigated.

[0063] The preparation method of muffins is as follows: mix muffin premix powder and water in a ratio of 1:1 (mass to volume ratio), adjust into a paste, let it stand for 10 minutes, put about 50g of the prepared premix paste in an electric baking pan, select the lowest fire mode, bake for 1.5 minutes, turn over, and bake for another 1.5 minutes to obtain the finished muffins.

[0064] Sensory evaluation of the finished muffins was carried out. The results were as follows: Figure 2As shown, with the gradual increase in the amount of skim milk powder added, the milky flavor of the muffins increased, and too much skim milk powder added resulted in the muffins having a less obvious chestnut flavor. The sensory evaluation scores of the muffins generally showed a trend of first increasing and then decreasing. When the amount of skim milk powder added was 19g, the sensory evaluation score of the muffins was the highest.

[0065] 3. Effect of white sugar dosage on sensory quality of chestnut muffins

[0066] The mass ratio of chestnut flour to buckwheat flour is 3:2, the total amount is 71g, skimmed milk powder is 19g, baking powder is 3g, salt is 1g, and the amount of white sugar is set to 0g, 3g, 6g, and 9g respectively. The effect of different amounts of white sugar on the sensory quality of muffins was investigated.

[0067] The preparation method of muffins is as follows: muffin premix powder and water are mixed according to the ratio of premix powder to pure water = 1:1 (mass volume ratio), and the mixture is adjusted into a paste, and the mixture is allowed to stand for 10 minutes. About 50 g of the prepared premix powder paste is placed in an electric baking pan, and the lowest fire mode is selected. The muffins are baked for 1.5 minutes, turned over, and baked for another 1.5 minutes to obtain the finished muffins.

[0068] Sensory evaluation of the finished muffins was carried out. The results were as follows: Figure 3 As shown, with the gradual increase of the amount of white sugar added, the taste of the muffins increased, and when the amount of white sugar added was 6g, the sensory evaluation score of the muffins was the highest.

[0069] 4. Effect of baking powder dosage on sensory quality of muffins

[0070] The adding ratio of chestnut flour and buckwheat flour is 3:2, the amount is 71g, skimmed milk powder is 19g, white sugar is 6g, salt is 1g, and the amount of baking powder is set to 1g, 2g, 3g, and 4g respectively. The effect of different baking powder amounts on the sensory quality of muffins was investigated.

[0071] The preparation method of muffins is as follows: muffin premix powder and water are mixed according to the ratio of premix powder to pure water = 1:1 (mass volume ratio), and the mixture is adjusted into a paste, and the mixture is allowed to stand for 10 minutes. About 50 g of the prepared premix powder paste is placed in an electric baking pan, and the lowest fire mode is selected. The muffins are baked for 1.5 minutes, turned over, and baked for another 1.5 minutes to obtain the finished muffins.

[0072] Sensory evaluation of the finished muffins was carried out. The results were as follows: Figure 4 As shown, with the gradual increase in the amount of baking powder added, the fluffiness of the muffins increased, and adding more baking powder affected the taste of the muffins. When the amount of baking powder added was 3g, the sensory evaluation score of the muffins was the highest.

[0073] 5. Orthogonal experiment to optimize the raw material ratio

[0074] Three levels of chestnut flour: buckwheat flour ratio, skimmed milk powder, white sugar, and baking powder were selected to have a better effect on the sensory quality of chestnut muffins. An orthogonal experiment was conducted using 4 factors and 3 levels, and sensory scores were performed. The factors and levels of the experiment are shown in Table 2, and the experimental results are shown in Table 3.

[0075] Table 2 Orthogonal experimental design

[0076]

[0077] Table 3 Analysis of orthogonal test results

[0078]

[0079]

[0080] From the extreme value R of sensory evaluation in Table 3, it can be seen that the order of influence on the sensory quality of chestnut muffins is: C>B>A>D, that is, the amount of white sugar added>the amount of milk powder added>the ratio of chestnut flour: buckwheat flour added>the amount of baking powder added. The optimal process conditions for chestnut muffins are A1B2C2D2, that is, the amount of chestnut flour and buckwheat flour added is 71g and the ratio is 2:3, the amount of skim milk powder added is 19g, the amount of white sugar added is 6g, the amount of baking powder added is 3g, and the amount of salt added is 1g. Since the theoretical optimal combination in the single-factor experiment is not in the 9 groups of experiments in Table 3, verification experiments were carried out on A1B2C2D2 and A2B2C2D2 respectively. The sensory score of the chestnut muffins made under the conditions of A1B2C2D2 was 82.8 points, and the sensory score of the chestnut muffins made under the conditions of A2B2C2D2 was 85.6 points. It was concluded that A2B2C2D2 was the optimal process condition, that is, the amount of chestnut flour and buckwheat flour added was 71g, and the ratio of chestnut flour to buckwheat flour was 3:2, the amount of skimmed milk powder added was 19g, the amount of white sugar added was 6g, the amount of baking powder added was 3g, and the amount of salt added was 1g. The chestnut muffins made under this formula had a round surface, uniform color, full appearance, fine muffin structure, moderate sweetness, good softness, and suitable chestnut flavor.

[0081] The four combinations with the best sensory scores in the single-factor experiment and orthogonal experiment were selected as test cases, and the formula of the muffin premix was adjusted to different degrees as a control example. Muffins were prepared and the quality of the muffins was analyzed to determine the best quality muffin premix formula. The muffin preparation method was the same as above. The muffin premix formulas for each test example and control example are as follows:

[0082] Test Example 1

[0083] The recipe for chestnut muffin premix: 42.6 parts chestnut flour, 28.4 parts buckwheat flour, 19 parts skimmed milk powder, 6 parts white sugar, 3 parts baking powder, and 1 part salt.

[0084] Test Example 2

[0085] Chestnut muffin premix recipe: 28.4 parts chestnut flour, 42.6 parts buckwheat flour, 19 parts skimmed milk powder, 6 parts white sugar, 3 parts baking powder, and 1 part salt.

[0086] Test Example 3

[0087] Chestnut muffin premix recipe: 42.6 parts chestnut flour, 28.4 parts buckwheat flour, 21 parts skimmed milk powder, 6 parts white sugar, 2 parts baking powder, and 1 part salt.

[0088] Test Example 4

[0089] Chestnut muffin premix recipe: 56.8 parts chestnut flour, 14.2 parts buckwheat flour, 16 parts skimmed milk powder, 6 parts white sugar, 4 parts baking powder, and 1 part salt.

[0090] Comparative Example 1

[0091] The recipe for chestnut muffin premix: 42.6 parts chestnut flour, 28.4 parts buckwheat flour, 19 parts skimmed milk powder, 6 parts xylitol, 3 parts baking powder, and 1 part salt.

[0092] Comparative Example 2

[0093] Chestnut muffin premix recipe: 71 parts chestnut flour, 19 parts skimmed milk powder, 6 parts white sugar, 3 parts baking powder, 1 part salt.

[0094] Comparative Example 3

[0095] Chestnut muffin premix recipe: 42.6 parts chestnut flour, 28.4 parts rice flour, 19 parts skimmed milk powder, 6 parts white sugar, 3 parts baking powder, and 1 part salt.

[0096] Comparative Example 4

[0097] Chestnut muffin premix recipe: 42.6 parts of hot air dried chestnut flour, 28.4 parts of buckwheat flour, 19 parts of skimmed milk powder, 6 parts of white sugar, 3 parts of baking powder, and 1 part of salt.

[0098] The preparation process of hot air dried chestnut powder is as follows:

[0099] (1) Wash the chestnuts with clean water, remove the skin, and cut into slices of 0.2 to 0.3 cm in size;

[0100] (2) placing the chestnut slices at 60° C. for 8 h for hot air drying;

[0101] (3) removing the chestnut slices dried by hot air and putting them into a grinder for grinding;

[0102] (4) Pass the ground chestnut powder through an 80-mesh sieve and take the sieved material to obtain chestnut powder.

[0103] Comparative Example 5

[0104] Chestnut muffin premix recipe: 42.6 parts of commercially available chestnut flour, 28.4 parts of buckwheat flour, 19 parts of skimmed milk powder, 6 parts of white sugar, 3 parts of baking powder, and 1 part of salt.

[0105] Among them, commercially available chestnut powder was purchased from Tangshan Shilipai Food Co., Ltd.

[0106] The analysis method is as follows:

[0107] 1. Texture determination of chestnut muffins

[0108] The muffin samples were cut into 2×2 cm. The texture of the product was analyzed using a texture analyzer, with a 36 mm cylindrical probe compressing the sample. 1000N load cell, test speed 3.0 mm -1 , reaching 50% compression. The muffin hardness, cohesiveness, elasticity, stickiness and chewiness were tested. Each sample was analyzed three times and the average value was taken.

[0109] 2. Color determination of chestnut muffins

[0110] The color of the muffins is formed during the production process. The color of the muffins after production basically does not change during storage. Therefore, the color of the muffins is tested after cooling for 2 hours after production. After the muffins are made and stored for 2 hours, use a knife to cut 2×2cm slices from the surface and center of the muffins. Use a colorimeter to measure the L* (brightness), a* (red) and b* (yellow) values ​​of the muffins. Each sample is analyzed 5 times and the average value is taken.

[0111] 3. Determination of chestnut muffin by GC-IMS:

[0112] Headspace injection conditions: Fully automatic headspace injection was used, the incubation temperature in the headspace gas bottle was 50°C, the incubation time was 10 min, the headspace injection needle temperature was 55°C, and the injection volume was 1000 μL.

[0113] GC-IMS conditions: FS-SE-54-CB-0.5 column (15m×0.53mm, 1μm); column temperature: 60°C; running time 20min; carrier gas: N2 (purity>99.999%); the flow rate gradient of the carrier gas was set to 2.00mL / min from 0 to 2min, increased from 2.00mL / min to 15.00mL / min from 2 to 5min, and linearly increased to 100.00mL / min within 10min and maintained for 5min.

[0114] The cross-section of each group of chestnut muffins is as follows Figure 5 The texture analysis results are shown in Table 4, and the GC-IMS determination results are shown in Table 4. Figure 6-Figure 8 shown.

[0115] Table 4 Texture analysis results of chestnut muffins

[0116]

[0117] Note: Different lowercase letters indicate significant differences (p<0.05).

[0118] As shown in Table 4, the hardness, cohesiveness, elasticity, stickiness, and chewiness of the muffins of different combinations are significantly different. The muffins of Test Example 1 have the lowest hardness, and the stickiness and chewiness are relatively low. The muffins of Control Example 3 have the highest hardness and the chewiness is also relatively high.

[0119] Depend on Figure 5 It can be seen that compared with test examples 1-3, the muffins of test example 4 and control examples 1-5 are soft, have insufficient internal support, and are less soft. Among them, the muffins of test example 1 have the best support and softness. This shows that the production process of white sugar, buckwheat flour and chestnut flour will affect the quality of muffins, especially the use of buckwheat flour. Figure 5 It can be seen from the control examples 2 and 3 that there are almost no pores inside the muffins, the collapse is the most serious, and the softness requirement is not met.

[0120] Depend on Figure 6 It can be seen that the L* value and a* value have significant differences, and the b* value has no significant difference. The L* value of Control Example 3 is the highest, and the muffin color is better. The a* value is the smallest, indicating that the redness of the muffin is reduced. Compared with other combinations, the muffin L* value of Test Example 1 is higher and the a* value is lower, and the L* of other combinations is lower, and the muffin color is darker. Therefore, it can be seen from the comprehensive texture and color data that the muffin prepared by the chestnut muffin premix prepared in Test Example 1 has the best quality, that is, the amount of chestnut flour and buckwheat flour added is 71g and the ratio of chestnut flour to buckwheat flour is 3:2, the amount of skimmed milk powder added is 19g, the amount of white sugar added is 6g, the amount of baking powder added is 3g, and the amount of salt added is 1g.

[0121] The volatile substances of muffins made from different muffin premixes were tested. Figure 7 ; Further fingerprint analysis of all volatile substances was performed, see Figure 8 ,The results showed that a total of 70 flavor compounds were detected. Figure 8It is shown in the figure that different muffin premixes have the same volatile components. The darker the color, the higher the concentration. It can be seen that the flavor substances in test example 1 are higher, including furfural (bread flavor, sweet taste), 3-hydroxy-2-butanone (milky flavor), 3-hexanone (fruity flavor), isoamyl alcohol (apple flavor) and other flavor substances. The types of flavor substances in the test examples are not much different. Reference example 5 has characteristic flavors such as amyl butyrate (fruity flavor), ethyl undecanoate (nutty flavor), 4-heptanone (milky flavor) and 2,4-nonadienal (flower and fruity flavor), and there is a gap with the reference example, which may be related to the chestnut variety of commercially available chestnut powder, chestnut powder preparation materials and chestnut powder preparation process. Through the detection of flavor substances, it can be seen that the flavor substances in the test example are higher, thereby enriching the aroma of the muffins.

[0122] Based on comprehensive sensory evaluation, texture analysis, color, and GC-IMS flavor analysis, the optimal formula of gluten-free chestnut muffin premix is: the total amount of chestnut flour and buckwheat flour added is 71g, and the ratio of chestnut flour to buckwheat flour is 3:2, the amount of skimmed milk powder added is 19g, the amount of white sugar added is 6g, the amount of baking powder added is 3g, and the amount of salt added is 1g.

[0123] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A gluten-free chestnut muffin premix, characterized in that: The invention is prepared from the following raw materials in parts by weight: 41.2-44.2 parts of chestnut flour, 27.6-30.6 parts of buckwheat flour, 13-21 parts of skimmed milk powder, 3-9 parts of sweetener, 1-4 parts of baking powder and 0.6-1.2 parts of salt.

2. The gluten-free chestnut muffin premix according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 42.6 parts of chestnut flour, 28.4 parts of buckwheat flour, 19 parts of skimmed milk powder, 6 parts of white granulated sugar, 3 parts of baking powder and 1 part of salt.

3. The gluten-free chestnut muffin premix according to claim 1 or 2, characterized in that: The method for preparing chestnut powder comprises the following steps: (1) peeling the chestnuts and slicing them to obtain chestnut slices, which are then pre-frozen at low temperature; (2) freeze-drying the low-temperature pre-frozen chestnut slices; (3) Grinding the freeze-dried chestnut slices to obtain the chestnut powder.

4. The gluten-free chestnut muffin premix according to claim 3, characterized in that: The low temperature pre-freezing temperature is -20°C to -25°C, and the low temperature pre-freezing time is 10 to 14 hours; and / or, The freeze-drying temperature is -30°C to -35°C, and the freeze-drying time is 32 to 40 hours.

5. The gluten-free chestnut muffin premix according to claim 3, characterized in that: The particle size of the chestnut powder is less than 80 meshes.

6. The gluten-free chestnut muffin premix according to claim 3, characterized in that: Before the pulverization, the method further includes removing the freeze-dried chestnut slice coating.

7. A method for preparing chestnut muffins using the gluten-free chestnut muffin premix according to any one of claims 1 to 6, characterized in that: The method comprises the steps of mixing the gluten-free chestnut muffin premix powder with water, adjusting the mixture into a paste, and baking the mixture.

8. The method according to claim 7, characterized in that The mass volume ratio of the gluten-free chestnut muffin premix to the water is 1 g: (0.8-1.2) mL.

9. The method according to claim 7, characterized in that: The baking time is 2 to 4 minutes.

10. A chestnut muffin prepared by the method according to any one of claims 7 to 9.

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