Gluten-free Chinese chestnut steamed bun composite modifier and application thereof

Abstract

The invention discloses a gluten-free Chinese chestnut steamed bun composite modifier and application thereof, and belongs to the technical field of food additives. The gluten-free Chinese chestnut steamed bun composite modifier is prepared by mixing whey protein, alpha-amylase, xanthan gum and monoglyceride, wherein the weight part ratio of the whey protein to the alpha-amylase to the xanthan gum to the monoglyceride is (15-25): (0.3-0.45): (1-2): (0.2-0.4). The gluten-free Chinese chestnut steamed bun composite modifier is used for improving the hardness, elasticity, chewiness, sensory quality and specific volume of steamed bun, and solves the problems of poor gas-holding property and difficult forming of gluten-free Chinese chestnut steamed bun.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, and more specifically to a gluten-free chestnut steamed bread composite improver and application thereof. Background Art

[0002] Gluten is a protein found in grains such as wheat, barley and rye, and is often used as a raw material for pasta products. The dough can form a three-dimensional network structure during the kneading process and stretch under the action of steam to form a unique structure and honeycomb texture of the final product, which increases the elasticity and ductility of steamed bread, thereby improving the quality and taste of fermented pasta products. For most people, gluten is generally safe, but for some special groups, such as patients with celiac disease, gluten may trigger an immune response and cause intestinal damage. In recent years, with the increasing number of patients with celiac disease, the market demand for gluten-free foods has continued to increase. Therefore, it has become more urgent to study and improve the variety and quality of gluten-free foods.

[0003] Rice is a natural gluten-free food raw material. Nowadays, rice production mainly meets the daily food demand, and there is a lack of deep processing of rice. As a traditional fermented staple food, steamed bread accounts for one-half of the dietary consumption in the north, and it plays an important role in the national flour products. Using rice as a raw material to produce rice steamed bread suitable for Chinese people can not only enrich the variety of rice products, but also provide new gluten-free products to meet the dietary needs of patients with celiac disease. Gluten-free steamed bread is mainly starch-based. The lack of minerals, vitamins, dietary fiber and other nutrients can easily cause uneven nutrition in gluten-free diets. Chestnuts are rich in functional nutrients such as polysaccharides, amino acids, fatty acids, trace elements and phenols. Gluten-free chestnut steamed bread can be eaten by patients with gluten intolerance and provide nutrition for the human body. However, in the existing production process, gluten-free chestnut steamed bread has the problems of poor air retention and difficult molding. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a gluten-free chestnut steamed bun composite improver and application thereof, which are used to improve the poor air retention and difficult molding of gluten-free chestnut steamed buns.

[0005] The present invention is achieved through the following technical solutions:

[0006] A gluten-free chestnut steamed bread composite improver is prepared by mixing whey protein, alpha-amylase, xanthan gum and monoglyceride, wherein the weight proportion of whey protein, alpha-amylase, xanthan gum and monoglyceride is 15-25:0.3-0.6:1-2:0.2-0.4.

[0007] Preferably, the weight ratio of the whey protein, α-amylase, xanthan gum and monoglyceride is 20:0.45:1.5:0.3.

[0008] Preferably, the gluten-free chestnut steamed bread composite improver is used to improve the quality of gluten-free chestnut steamed bread.

[0009] Preferably, the gluten-free chestnut steamed bread is made from a mixture of rice flour and chestnut flour, and the amount of the gluten-free chestnut steamed bread composite improver added to every 100g of the mixture is 16.5g to 28g.

[0010] Preferably, the mass ratio of the rice flour to the chestnut flour is 92.5:7.5.

[0011] Preferably, the use of the gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread comprises the following steps:

[0012] S1: preparing rice flour, chestnut flour and composite improver according to the ratio of the mixture, and mixing them evenly;

[0013] S2: knead the dough and perform a fermentation;

[0014] S3: taking out the dough that has been fermented once, cutting it into small pieces, kneading and exhausting it, and then performing a second fermentation;

[0015] S4: steaming;

[0016] S5: Cooling.

[0017] Preferably, in the application of the gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, the water temperature for kneading the dough should be controlled at 37°C to 39°C.

[0018] Preferably, the gluten-free chestnut steamed bread composite improver is used to improve the quality of gluten-free chestnut steamed bread, and the primary fermentation in S2 is: fermentation with yeast, and the method of using the yeast is to stir the yeast in warm water at 37°C to 39°C for 30s, and then add it to the mixture for fermentation.

[0019] Preferably, in the application of the gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, the temperature during the primary fermentation is 37° C. to 39° C., the humidity is 83%, and the time is 40 minutes.

[0020] The secondary fermentation temperature is 37° C. to 39° C., the humidity is 83%, and the time is 30 minutes.

[0021] Preferably, in the application of the gluten-free chestnut steamed bun composite improver in improving the quality of gluten-free chestnut steamed buns, the steaming method of the steamed buns is: steaming with high heat and boiling water for 20 minutes, turning off the heat and simmering for 5 minutes, then opening the lid and placing at room temperature to obtain the finished product.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention uses rice flour and chestnut flour as raw materials, takes the addition amount of four improvers, namely whey protein, α-amylase, xanthan gum and monoglyceride, as single factors, takes sensory score and specific volume as indicators, and uses texture as an auxiliary to determine the optimal addition amount of the four single factors. On this basis, the feasibility and effect of the gluten-free chestnut steamed bread composite improver are determined, and the digestive characteristics are analyzed. Finally, it is determined that the optimal formula of the gluten-free chestnut steamed bread composite improver is a weight ratio of whey protein, α-amylase, xanthan gum and monoglyceride of 20:0.45:1.5:0.3. Under this condition, the sensory score of the steamed bread is 73.4 points and the specific volume is 2.73mL / g. Compared with steamed buns without adding improvers, the hardness, elasticity, chewiness, sensory quality and specific volume of the improved steamed buns have been significantly improved. The content of rapidly digestible starch in the improved steamed buns is 62.64g / 100g, the content of slowly digestible starch is 20.17g / 100g, and the content of resistant starch is 17.19g / 100g. The problems of poor air retention and difficult molding of gluten-free chestnut steamed buns have been solved. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] 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 or the description of the prior art 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.

[0025] Figure 1 This is a diagram showing the effects of different addition amounts of whey protein provided by an embodiment of the present invention;

[0026] Figure 1 A is a rendering of the effect of adding 5g of whey protein to the mixture of per 100g of rice flour and chestnut flour; B is a rendering of the effect of adding 10g of whey protein to the mixture of per 100g of rice flour and chestnut flour; C is a rendering of the effect of adding 15g of whey protein to the mixture of per 100g of rice flour and chestnut flour; D is a rendering of the effect of adding 20g of whey protein to the mixture of per 100g of rice flour and chestnut flour; E is a rendering of the effect of adding 25g of whey protein to the mixture of per 100g of rice flour and chestnut flour;

[0027] Figure 2 The effect diagram of different addition amounts of α-amylase provided in the embodiments of the present invention;

[0028] Figure 2A is a rendering of the effect of adding 0.15 g of α-amylase to the mixture of 100 g of rice flour and chestnut flour; B is a rendering of the effect of adding 0.30 g of α-amylase to the mixture of 100 g of rice flour and chestnut flour; C is a rendering of the effect of adding 0.45 g of α-amylase to the mixture of 100 g of rice flour and chestnut flour; D is a rendering of the effect of adding 0.60 g of α-amylase to the mixture of 100 g of rice flour and chestnut flour; E is a rendering of the effect of adding 0.75 g of α-amylase to the mixture of 100 g of rice flour and chestnut flour;

[0029] Figure 3 Effect diagram of different addition amounts of xanthan gum provided by the embodiment of the present invention;

[0030] Figure 3 A is a rendering of the effect of adding 0.5 g of xanthan gum to the mixture of 100 g of rice flour and chestnut flour; B is a rendering of the effect of adding 1 g of xanthan gum to the mixture of 100 g of rice flour and chestnut flour; C is a rendering of the effect of adding 1.5 g of xanthan gum to the mixture of 100 g of rice flour and chestnut flour; D is a rendering of the effect of adding 2 g of xanthan gum to the mixture of 100 g of rice flour and chestnut flour; E is a rendering of the effect of adding 2.5 g of xanthan gum;

[0031] Figure 4 The effect diagram of different addition amounts of monoglyceride provided in the embodiment of the present invention;

[0032] Figure 4 A is a rendering of the effect of adding 0.2 g of monoglyceride to the mixture of 100 g of rice flour and chestnut flour; B is a rendering of the effect of adding 0.3 g of monoglyceride to the mixture of 100 g of rice flour and chestnut flour; C is a rendering of the effect of adding 0.4 g of monoglyceride to the mixture of 100 g of rice flour and chestnut flour; D is a rendering of the effect of adding 0.5 g of monoglyceride to the mixture of 100 g of rice flour and chestnut flour; E is a rendering of the effect of adding 0.6 g of monoglyceride;

[0033] Figure 5 The effects of whey protein and α-amylase provided in the embodiments of the present invention on the sensory perception of steamed bread;

[0034] Figure 5 In the figure, A is the response surface diagram of the sensory effects of whey protein and α-amylase on steamed bread, and B is the response contour diagram of the sensory effects of whey protein and α-amylase on steamed bread;

[0035] Figure 6 The effects of whey protein and xanthan gum provided in the embodiments of the present invention on the sensory perception of steamed bread;

[0036] Figure 6In the figure, A is the response surface diagram of the sensory effects of whey protein and xanthan gum on steamed bread, and B is the response contour diagram of the sensory effects of whey protein and xanthan gum on steamed bread;

[0037] Figure 7 The effects of whey protein and monoglyceride provided by the embodiments of the present invention on the sensory perception of steamed bread;

[0038] Figure 7 In the figure, A is the response surface diagram of the sensory effects of whey protein and monoglyceride on steamed bread, and B is the response contour diagram of the sensory effects of whey protein and monoglyceride on steamed bread;

[0039] Figure 8 The effects of α-amylase and xanthan gum provided in the embodiments of the present invention on the sensory perception of steamed bread;

[0040] Figure 8 In the figure, A is the response surface diagram of the sensory effects of α-amylase and xanthan gum on steamed bread, and B is the response contour diagram of the sensory effects of α-amylase and xanthan gum on steamed bread;

[0041] Fig. 9 The effects of α-amylase and monoglyceride provided in the embodiments of the present invention on the sensory perception of steamed bread;

[0042] Fig. 9 In the figure, A is the response surface diagram of the sensory effects of α-amylase and monoglyceride on steamed bread, and B is the response contour diagram of the sensory effects of α-amylase and monoglyceride on steamed bread;

[0043] Fig.10 The effects of xanthan gum and monoglyceride provided in the embodiments of the present invention on the sensory perception of steamed bread;

[0044] Fig.10 In the figure, A is the response surface diagram of the sensory effects of xanthan gum and monoglyceride on steamed bread, and B is the response contour diagram of the sensory effects of xanthan gum and monoglyceride on steamed bread;

[0045] Fig.11 The effects of whey protein and α-amylase provided in the embodiments of the present invention on the specific volume of steamed bread;

[0046] Fig.11 In the figure, A is the response surface diagram of the effect of whey protein and α-amylase on the specific volume of steamed bread, and B is the response contour diagram of the effect of whey protein and α-amylase on the specific volume of steamed bread;

[0047] Fig.12 The effects of whey protein and xanthan gum provided in the embodiments of the present invention on the specific volume of steamed bread;

[0048] Fig.12 In the figure, A is the response surface diagram of the effect of whey protein and xanthan gum on the specific volume of steamed bread, and B is the response contour diagram of the effect of whey protein and xanthan gum on the specific volume of steamed bread;

[0049] Fig.13 The effects of whey protein and monoglyceride provided by the embodiments of the present invention on the specific volume of steamed bread;

[0050] Fig.13 In the figure, A is the response surface diagram of the effect of whey protein and monoglyceride on the specific volume of steamed bread, and B is the response contour diagram of the effect of whey protein and monoglyceride on the specific volume of steamed bread;

[0051] Fig.14 The effects of α-amylase and xanthan gum provided in the embodiments of the present invention on the specific volume of steamed bread;

[0052] Fig.14 In the figure, A is the response surface diagram of the effects of α-amylase and xanthan gum on the specific volume of steamed bread, and B is the response contour diagram of the effects of α-amylase and xanthan gum on the specific volume of steamed bread;

[0053] Fig.15 The effects of α-amylase and monoglyceride provided in the embodiments of the present invention on the specific volume of steamed bread;

[0054] Fig.15 In the figure, A is the response surface diagram of the effects of α-amylase and monoglyceride on the specific volume of steamed bread, and B is the response contour diagram of the effects of α-amylase and monoglyceride on the specific volume of steamed bread;

[0055] Fig.16 The effects of xanthan gum and monoglyceride provided in the embodiments of the present invention on the specific volume of steamed bread;

[0056] Fig.16 In the figure, A is the response surface diagram of the effects of α-amylase and monoglyceride on the specific volume of steamed bread, and B is the response contour diagram of the effects of α-amylase and monoglyceride on the specific volume of steamed bread;

[0057] Fig.17 A comparison diagram of the blank group and the optimized group provided in the embodiment of the present invention;

[0058] Fig.17 In the figure, A is the blank group and B is the optimized group. DETAILED DESCRIPTION

[0059] In order to facilitate the understanding of the present invention, the present invention will be described more comprehensively below, and preferred embodiments of the present invention are provided. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0060] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0061] The technical solution of the present invention will be further described below in conjunction with specific embodiments.

[0062] The sources of the instruments and raw materials used in the present invention are as follows:

[0063] (1) Main test materials.

[0064] Rice flour: Hubei Jiexiang Food Co., Ltd.; yeast: Angel Yeast Co., Ltd.; salt, chestnuts, sugar, and eggs are available in Xinyang.

[0065] (2) Main reagents of the test.

[0066] The main reagents of the test are shown in Table 1.

[0067] Table 1 Main reagents

[0068]

[0069]

[0070] (3) Main instruments and equipment.

[0071] The test instruments and equipment are shown in Table 2:

[0072] Table 2 Main instruments and equipment

[0073] instrument model factory Texture Analyzer TMS-Pro Oriental Science and Technology Holdings Group Co., Ltd. Electronic analytical balance FA2104 Shanghai Liangping Instrument Co., Ltd. Proofing Box JHMZ200 Beijing Dongfang Fude Technology Development Center Dough Mixer SJJ-E08G1 Bear Electric Appliance Co., Ltd. Electric constant temperature water bath DZKW-D-2 Shanghai Anting Scientific Instrument Factory Centrifuge DZ267-32C6 Shanghai Anting Scientific Instrument Factory UV-Vis Spectrophotometer A390 Aoyi Instruments (Shanghai) Co., Ltd. Blast drying oven 101-3A(S) Shanghai Xinnuo Instrument Equipment Co., Ltd.

[0074] Example 1

[0075] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0076] Whey protein: α-amylase: xanthan gum: monoglyceride = 15:0.45:1.5:0.3.

[0077] Example 2

[0078] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0079] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:1.5:0.3.

[0080] Example 3

[0081] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0082] Whey protein: α-amylase: xanthan gum: monoglyceride = 25:0.45:1.5:0.3.

[0083] Comparative Example 1

[0084] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0085] Whey protein: α-amylase: xanthan gum: monoglyceride = 0:0.45:1.5:0.3.

[0086] Comparative Example 2

[0087] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0088] Whey protein: α-amylase: xanthan gum: monoglyceride = 5:0.45:1.5:0.3.

[0089] Comparative Example 3

[0090] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0091] Whey protein: α-amylase: xanthan gum: monoglyceride = 10:0.45:1.5:0.3.

[0092] Effects of different whey protein addition amounts on the comprehensive quality of gluten-free chestnut steamed bread:

[0093] According to the weight proportions of whey protein, α-amylase, xanthan gum and monoglyceride in the gluten-free chestnut steamed bread composite improver in Comparative Examples 1 to Comparative Examples 3 and Examples 1 to Examples 3, the sum of the mass of 92.5g rice flour and 7.5g chestnut flour was used as a reference, and the amount of whey protein added was 0g, 5g, 10g, 15g, 20g, and 25g, respectively, and the amount of α-amylase, xanthan gum, and monoglyceride was fixed. The finished steamed bread was evaluated with sensory, specific volume and texture as indicators, and the effect of whey protein on the quality of gluten-free chestnut steamed bread was analyzed to determine the optimal amount of whey protein added, 1% represents one weight portion. The test was carried out three times.

[0094] As shown in Table 3, with the increase of whey protein addition, the hardness, elasticity, chewiness, specific volume and sensory properties of steamed bread all changed significantly. When the addition amount was 15g to 25g, the effect was better. The comprehensive quality of gluten-free chestnut steamed bread reached the best. Figure 1 As shown, it can be seen that when the amount of whey protein added is 15g to 25g, the shape of the steamed bun is better.

[0095] Table 3 Effect of whey protein addition on steamed bread

[0096]

[0097]

[0098] Note: Different letters in the same row indicate significant differences, P<0.05.

[0099] Example 4

[0100] A use of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 1.

[0101] The application method comprises the following steps:

[0102] S1: Weigh 92.5g rice flour, 7.5g chestnut flour, 17.25g composite improver, 1g yeast, 6g sugar, 1g salt, 30g egg, and 45g water, and mix well.

[0103] The composite improver in S1 is 15g of whey protein, 0.45g of α-amylase, 1.5g of xanthan gum, and 0.3g of monoglyceride.

[0104] S2: Add the raw materials described in S1 into a dough mixer and stir and mix at the second gear for 10 minutes, and then perform a fermentation at a temperature of 38° C., a humidity of 83%, and a time of 40 minutes.

[0105] S3: Take out the fermented dough, cut it into small pieces, knead and exhaust, and then carry out secondary fermentation at a temperature of 38°C, a humidity of 83%, and a time of 40 minutes.

[0106] S4: Steam over high heat for 20 minutes, then turn off the heat and simmer for 5 minutes.

[0107] S5: Open the lid and let it cool to room temperature to obtain the finished product.

[0108] Example 5

[0109] Application of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 2. The addition amount of the composite improver is 22.25 g, and the remaining steps are the same as those of Example 4.

[0110] Example 6

[0111] Application of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 3. The addition amount of the composite improver is 27.25 g, and the remaining steps are the same as those of Example 4.

[0112] Example 7

[0113] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0114] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.3:1.5:0.3.

[0115] Example 8

[0116] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0117] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.6:1.5:0.3.

[0118] Comparative Example 4

[0119] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0120] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0:1.5:0.3.

[0121] Comparative Example 5

[0122] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0123] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.15:1.5:0.3.

[0124] Comparative Example 6

[0125] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0126] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.75:1.5:0.3.

[0127] Effect of different α-amylase addition amounts on the comprehensive quality of gluten-free chestnut steamed bread:

[0128] According to the weight proportions of whey protein, α-amylase, xanthan gum and monoglyceride in the gluten-free chestnut steamed bread composite improver in Comparative Examples 4 to 6, Examples 2, Examples 7 and 8, α-amylase was added with the sum of the mass of 92.5g rice flour and 7.5g chestnut flour as a reference. The addition amount of α-amylase was 0g, 0.15g, 0.3g, 0.45g, 0.6g and 0.75g, respectively, and the amount of α-amylase, xanthan gum and monoglyceride was fixed. The finished steamed bread was evaluated with sensory, specific volume and texture as indicators, and the effect of α-amylase on the quality of gluten-free chestnut steamed bread was analyzed to determine the optimal addition amount of whey protein, 1% represents one weight portion. The test was carried out three times.

[0129] As shown in Table 4, α-amylase has a positive effect on the hardness, elasticity, chewiness, specific volume and sensory properties of steamed bread. When the addition amount reaches 0.3g~0.6g, the overall quality of steamed bread is better. Figure 2 As shown, when the added amount is 0.3g ~ 0.6g, the effect of steamed bread is better.

[0130] Table 4 Effect of α-amylase addition on steamed bread quality

[0131]

[0132] Note: Different letters in the same row indicate significant differences, P<0.05.

[0133] Example 9

[0134] Application of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 7.

[0135] The application method comprises the following steps:

[0136] S1: Weigh 92.5g rice flour, 7.5g chestnut flour, 22.1g composite improver, 1g yeast, 6g sugar, 1g salt, 30g egg, and 45g water, and mix well.

[0137] The composite improver in S1 is 20g of whey protein, 0.3g of α-amylase, 1.5g of xanthan gum, and 0.3g of monoglyceride.

[0138] S2: Add the raw materials described in S1 into a dough mixer and stir and mix at the second gear for 10 minutes, and then perform a fermentation at a temperature of 38° C., a humidity of 83%, and a time of 40 minutes.

[0139] S3: Take out the fermented dough, cut it into small pieces, knead and exhaust, and then carry out secondary fermentation at a temperature of 38°C, a humidity of 83%, and a time of 40 minutes.

[0140] S4: Steam over high heat for 20 minutes, then turn off the heat and simmer for 5 minutes.

[0141] S5: Open the lid and let it cool to room temperature to obtain the finished product.

[0142] Example 10

[0143] Application of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 8. The addition amount of the composite improver is 22.25 g, and the remaining steps are the same as those of Example 10.

[0144] Embodiment 11

[0145] Application of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 9. The addition amount of the composite improver is 22.4 g. The remaining steps are the same as those of Example 10.

[0146] Example 12

[0147] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0148] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:1:0.3.

[0149] Embodiment 13

[0150] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0151] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:2:0.3.

[0152] Comparative Example 7

[0153] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0154] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:0:0.3.

[0155] Comparative Example 8

[0156] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0157] Whey protein: α-amylase: xanthan gum: monoglyceride = 20: 0.45: 0.5: 0.3.

[0158] Comparative Example 9

[0159] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0160] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:2.5:0.3.

[0161] Effects of different xanthan gum addition amounts on the comprehensive quality of gluten-free chestnut steamed bread:

[0162] According to the weight proportions of whey protein, α-amylase, xanthan gum and monoglyceride in the gluten-free chestnut steamed bread composite improver in Comparative Examples 7 to 9, Examples 2, Examples 12 and 13, xanthan gum was added with the sum of 92.5g rice flour and 7.5g chestnut flour as reference. The added amounts of xanthan gum were 0g, 0.5g, 1g, 1.5g, 2g and 2.5g, respectively, and the amounts of α-amylase, xanthan gum and monoglyceride were fixed. The finished steamed bread was evaluated with sensory, specific volume and texture as indicators, and the effect of xanthan gum on the quality of gluten-free chestnut steamed bread was analyzed to determine the optimal amount of xanthan gum added, 1% representing one weight portion. The test was carried out three times.

[0163] As shown in Table 5, xanthan gum has a significant effect on the hardness, adhesiveness, elasticity, specific volume and sensory properties of steamed bread. When the addition amount is 1g to 2g, the overall quality of steamed bread is better. Figure 3 As shown in the figure, it can be seen that when the added amount is 1g~2g, the effect of steamed bread is better.

[0164] Table 5 Effect of xanthan gum addition on steamed bread quality

[0165]

[0166] Note: Different letters in the same row indicate significant differences, P<0.05.

[0167] Embodiment 14

[0168] A gluten-free chestnut steamed bread composite improver is used for improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 13.

[0169] The application method comprises the following steps:

[0170] S1: Weigh 92.5g rice flour, 7.5g chestnut flour, 21.75g ​​composite improver, 1g yeast, 6g sugar, 1g salt, 30g egg, and 45g water, and mix well.

[0171] The composite improver in S1 is 20g of whey protein, 0.45g of α-amylase, 1g of xanthan gum, and 0.3g of monoglyceride.

[0172] S2: Add the raw materials described in S1 into a dough mixer and stir and mix them at the second gear for 10 minutes, and then ferment them once at a temperature of 38° C. and a humidity of 83% for 40 minutes.

[0173] S3: Take out the fermented dough, cut it into small pieces, knead and exhaust, and then carry out secondary fermentation at a temperature of 38°C, a humidity of 83%, and a time of 40 minutes.

[0174] S4: Steam over high heat for 20 minutes, then turn off the heat and simmer for 5 minutes.

[0175] S5: Open the lid and let it cool to room temperature to obtain the finished product.

[0176] Embodiment 15

[0177] Application of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 14. The addition amount of the composite improver is 22.25 g, and the remaining steps are the same as those of Example 16.

[0178] Example 16

[0179] A use of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 15. The addition amount of the composite improver is 22.75 g, and the remaining steps are the same as those of Example 16.

[0180] Embodiment 17

[0181] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0182] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:1.5:0.2.

[0183] Embodiment 18

[0184] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0185] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:1.5:0.4.

[0186] Comparative Example 10

[0187] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0188] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:1.5:0.

[0189] Comparative Example 11

[0190] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0191] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:1.5:0.5.

[0192] Comparative Example 12

[0193] A gluten-free chestnut steamed bread composite improver, the gluten-free chestnut steamed bread composite improver is prepared by mixing the following substances in parts by weight:

[0194] Whey protein: α-amylase: xanthan gum: monoglyceride = 20:0.45:1.5:0.6.

[0195] Effects of different monoglyceride addition amounts on the comprehensive quality of gluten-free chestnut steamed bread:

[0196] According to the weight proportions of whey protein, α-amylase, xanthan gum and monoglyceride in the gluten-free chestnut steamed bread composite improver in Comparative Examples 10 to 12, Example 2, Example 17 to Example 18, monoglyceride was added with the sum of the mass of 92.5g rice flour and 7.5g chestnut flour as a reference. The amount of monoglyceride added was 0g, 0.2g, 0.3g, 0.4g, 0.5g, and 0.6g. The amount of whey protein, xanthan gum, and α-amylase was fixed. The finished steamed bread was evaluated with sensory, specific volume, and texture as indicators, and the effect of monoglyceride on the quality of gluten-free chestnut steamed bread was analyzed to determine the optimal amount of monoglyceride added, 1% represents one weight portion. The test was carried out three times.

[0197] As shown in Table 6, monoglyceride has a positive effect on the hardness, elasticity, chewiness, specific volume and sensory properties of steamed bread. When the addition amount of monoglyceride is 0.2g-2.4g, the overall quality of steamed bread is good. Figure 4 As shown in the figure, it can be seen that when the addition amount of monoglyceride is 0.2g~2.4g, the effect of steamed bread is better.

[0198] Table 6 Effect of monoglyceride addition on steamed bread quality

[0199]

[0200] Note: Different letters in the same row indicate significant differences, P<0.05.

[0201] Embodiment 19

[0202] A gluten-free chestnut steamed bread composite improver is used for improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 19.

[0203] The application method comprises the following steps:

[0204] S1: Weigh 92.5g rice flour, 7.5g chestnut flour, 22.15g composite improver, 1g yeast, 6g sugar, 1g salt, 30g egg, and 45g water, and mix well.

[0205] The composite improver in S1 is 20g of whey protein, 0.45g of α-amylase, 1.5g of xanthan gum, and 0.2g of monoglyceride.

[0206] S2: Add the raw materials described in S1 into a dough mixer and stir and mix at the second gear for 10 minutes, and then perform a fermentation at a temperature of 38° C., a humidity of 83%, and a time of 40 minutes.

[0207] S3: Take out the fermented dough, cut it into small pieces, knead and exhaust, and then carry out secondary fermentation at a temperature of 38°C, a humidity of 83%, and a time of 40 minutes.

[0208] S4: Steam over high heat for 20 minutes, then turn off the heat and simmer for 5 minutes.

[0209] S5: Open the lid and let it cool to room temperature to obtain the finished product.

[0210] Embodiment 20

[0211] Application of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 20. The addition amount of the composite improver is 22.25 g, and the remaining steps are the same as those of Example 22.

[0212] Embodiment 21

[0213] Application of a gluten-free chestnut steamed bread composite improver in improving the quality of gluten-free chestnut steamed bread, wherein the composite improver is the gluten-free chestnut steamed bread composite improver of Example 21. The addition amount of the composite improver is 22.35 g, and the remaining steps are the same as those of Example 22.

[0214] Example 22, response surface experimental design

[0215] (1) On the basis of the single factor experiment, the three levels with the best effect in the above embodiment were selected, and the response surface experiment was designed with sensory organ and specific volume as the response value, respectively, to study the experimental design scheme of the composite improver of gluten-free chestnut steamed bread. The experimental factors and codes are shown in Table 7. The experimental results are shown in Table 8. In the table: A is the amount of whey protein added, g; B is the amount of α-amylase added, g; C is the amount of xanthan gum added, g; D is the amount of monoglyceride added, g. According to the experimental data in Table 8, the experimental data were subjected to multiple regression fitting analysis by Design-Expert13 software to obtain the variance analysis with sensory organ and specific volume as the response values ​​as shown in Tables 9 and 10.

[0216] Table 7 Response surface factor level coding table

[0217]

[0218] The quadratic regression equation of sensory scores was fitted using Design-Exper13 data analysis software:

[0219] Y1=73.00+0.3333A+0.0833B-0.4167C-0.1667D+0.75AB-1.00AC+0.75AD+1.00BC+0.50BD-1.25CD-4.29A 2 -3.67B 2 -2.92C 2 -3.54D 2 .

[0220] Table 9 shows that the model has a significant impact, P value <0.0001, and the lack of fit term is not significant, P = 0.96 > 0.05, indicating that the regression equation is feasible. 2 is 0.9733, R 2 adj is 0.9466, indicating that the actual value of the sensory score fits the predicted value well. At the same time, according to the size of the F value in Table 9, the order of the four factors affecting the sensory score of gluten-free chestnut steamed bread is: xanthan gum addition > whey protein addition > monoglyceride addition > α-amylase addition. From the above analysis, it can be seen that the regression equation fitted by each factor level and sensory analysis can have a good prediction effect on the same model experiment.

[0221] The quadratic regression equation of specific volume was obtained by fitting with Design-Exper13 data analysis software:

[0222] Y2 = 2.73 + 0.0033A - 0.0017B + 0.0192C + 0.0125D + 0.0025AB + 0.015AC - 0.0375AD + 0.015BC + 0.0175BD + 0.0075CD - 0.1217A 2 - 0.0867B 2 - 0.1254C 2 - 0.1029D 2 .

[0223] As can be seen from Table 10, the model has a highly significant influence, with a P-value < 0.0001, and the lack-of-fit term is not significant, P = 0.56 > 0.05, indicating the feasibility of this regression equation. The determination coefficient R 2 is 0.9845, and R 2 adj is 0.9691, indicating a good fitting degree between the actual value and the predicted value of the sensory score. At the same time, according to the magnitude of the F-value in Table 10, the order of the four factors affecting the sensory score of gluten-free chestnut steamed buns is: xanthan gum addition amount > monoglyceride addition amount > whey protein addition amount > α-amylase addition amount. From the above analysis, it can be seen that the regression equation fitted by each factor level and sensory analysis can play a good predictive effect on the same model experiment.

[0224] Table 8 Response surface experiment design scheme and results

[0225] Group A B C D Sensory / min Specific volume (mL / g) 1 -1 -1 0 0 65 0.52 2 1 -1 0 0 64 0.54 3 -1 1 0 0 64 0.51 4 1 1 0 0 66 0.54 5 0 0 -1 -1 65 0.48 6 0 0 1 -1 67 0.51 7 0 0 -1 1 68 0.49 8 0 0 1 1 65 0.55 9 -1 0 0 -1 66 0.46 10 1 0 0 -1 65 0.52 11 -1 0 0 1 64 0.55 12 1 0 0 1 66 0.46 13 0 -1 -1 0 68 0.52 14 0 1 -1 0 66 0.48 15 0 -1 1 0 65 0.51 16 0 1 1 0 67 0.53 17 -1 0 -1 0 65 0.47 18 1 0 -1 0 68 0.45 19 -1 0 1 0 66 0.49 20 1 0 1 0 65 0.53 21 0 -1 0 -1 67 0.54 22 0 1 0 -1 66 0.51 23 0 -1 0 1 65 0.54 24 0 1 0 1 66 0.58 25 0 0 0 0 73 0.74 26 0 0 0 0 72 0.73 27 0 0 0 0 74 0.75 28 0 0 0 0 72 0.71 29 0 0 0 0 74 0.72

[0226] Table 9 Variance analysis of the regression equation with sensory score as the response value

[0227]

[0228]

[0229] Note: ++ indicates highly significant, P < 0.01, + indicates significant, 0.01 < P < 0.05, and " / " means there is no such item.

[0230] Table 10 Variance analysis of the regression equation with specific volume as the response value

[0231]

[0232] Note: ++ indicates highly significant, P < 0.01, + indicates significant 0.01 < P < 0.05, and " / " means there is no such item.

[0233] (2) The impact of interaction on the sensory perception of steamed bread

[0234] Using Design-Exper13 data analysis software, we conducted an interaction experiment on different additives and drew a response surface graph. The steeper the slope of the response surface, the closer the contour graph is to an ellipse, indicating that the influence of each factor on sensory perception is more significant. Figures 5 to 10 It can be known that Fig.10 The interaction surface of xanthan gum and monoglyceride is the steepest, and the contour map is closest to an ellipse, indicating that the interaction between the two has the most significant effect on the sensory effect of steamed bread. Figure 6 and Figure 8 The contour lines of whey protein and xanthan gum, α-amylase and xanthan gum are elliptical with steep curves, and the interaction between the two has a significant effect on the sensory quality of steamed bread. Whey protein and α-amylase, whey protein and monoglyceride have significant effects on the sensory quality of steamed bread, and the interaction between α-amylase and monoglyceride has the least effect on the sensory quality of steamed bread.

[0235] The influence of interaction on the specific volume of steamed bread:

[0236] Depend on Figure 11-Figure 16 It can be known that Fig.13 The interaction surface of whey protein and monoglyceride is the steepest, and the contour map is closest to an ellipse, indicating that the interaction between the two has the most significant effect on the specific volume of steamed bread. Fig.15 The contour lines of α-amylase and monoglyceride are elliptical with steep curves. The interaction between the two has a significant effect on the specific volume of steamed bread. Fig.12 Whey protein and xanthan gum, Fig.14 The interaction between α-amylase and xanthan gum significantly affects the specific volume of steamed bread. Fig.16 Xanthan gum and monoglyceride, Fig.11 The interaction between whey protein and α-amylase had the smallest effect on the specific volume of steamed bread.

[0237] The response surface analysis was used to analyze the effects of four single-factor combinations on the sensory score and specific volume of steamed bread. Finally, the sensory score and specific volume were confirmed as the evaluation indicators to obtain the optimal process parameters: whey protein 20.132%, α-amylase 0.451%, xanthan gum 1.506%, monoglyceride 0.302%. Under these conditions, the predicted sensory score of steamed bread was 72.997 points, and the predicted specific volume was 2.73 mL / g.

[0238] Considering the operability of the experiment, the optimal process conditions were adjusted to 20g whey protein, 0.45g α-amylase, 1.5g xanthan gum, and 0.3g monoglyceride. Three parallel tests were conducted under this condition, and the average value was taken. The sensory score of the steamed bread was 73.4 points, and the specific volume was 2.73mL / g. Fig.13As shown, the data are close to the predicted values, proving that the model is credible and can be used for the optimal formula of the gluten-free chestnut steamed bread composite improver.

[0239] Example 23, physical property analysis

[0240] Traditional sensory scoring is somewhat subjective, making the evaluation results inaccurate. By measuring the objective indicators of steamed bread, such as texture, specific volume and moisture, the quality of steamed bread can be more accurately evaluated. Therefore, the experiment used gluten-free chestnut steamed bread without the improver as the blank group, and the gluten-free chestnut steamed bread with the best formula of gluten-free chestnut steamed bread composite improver as the optimized group to test texture, specific volume, moisture and sensory, and the results are shown in Table 11.

[0241] Table 11 Comparison of the results of the gluten-free chestnut steamed bread control group and the optimized group

[0242]

[0243] Depend on Fig.13 It can be seen that the steamed buns in the blank group have no obvious internal structure, while the pore structure in the middle of the steamed buns in the optimized group is uniform and rich. This may be because the blank group dough lacks gluten network structure during fermentation, has poor gas holding and extensibility, and the dough cannot wrap the gas, so the steamed buns produced are firm and have poor looseness; the steamed buns in the optimized group are added with whey protein, α-amylase, xanthan gum and monoglyceride. These four improvers can form a gel network structure similar to gluten, which gives the dough good gas holding during fermentation, so that the steamed buns produced have good quality and taste. As shown in Table 11, compared with the blank group, the steamed buns in the optimized group have great improvements in hardness, elasticity, adhesiveness, chewiness, specific volume and sensory properties, which improve the quality and taste of the steamed buns to a certain extent, making them more in line with the needs of the public. The cohesion of the steamed buns has not changed significantly, which shows that the four additives have little effect on the cohesion of the steamed buns. The moisture content of the two groups of steamed buns was obtained by direct drying method. Although there was no obvious change, they all met the requirements of the national standard for the moisture content of steamed buns. The national standard stipulates that the total number of microorganisms in steamed bread is less than 10,000 cfu / g and the MPN value of coliform bacteria / 100g is less than 300. Fig.13 It can be seen that the number of microorganisms in steamed buns is within the range specified by national standards.

[0244] Example 24. Determination of in vitro digestion

[0245] By measuring the absorbance of glucose at different concentrations, a glucose standard curve was drawn: Y = 1.4574X-0.0389; R 2 =0.9902.

[0246] Weigh 0.5g steamed bread sample into a 50mL centrifuge tube, add 10mL sodium acetate buffer solution, pH = 5.2, molar concentration of 0.2mol / L, mix and shake, and place in a 37℃ constant temperature box for preheating for 10min. Then add 5mL mixed enzyme solution, which is a mixture of 290U / mL α-amylase and 15U / mL saccharifying enzyme. Place in a 37℃ water bath, and evenly sample 2mL at digestion time of 0, 20, and 120min, place in boiling water for 5min to inactivate the enzyme, cool to room temperature, place in a centrifuge at 4000r / min for 15min, take the supernatant and use DNS colorimetric reagent to determine the glucose content in the sample, and calculate the rapidly digestible starch in the sample, abbreviated as RDS, slowly digestible starch, abbreviated as SDS, and resistant starch, abbreviated as RS. Repeat the test for each group of samples 3 times and calculate the average value. The specific calculation method is shown in formulas (1), (2), and (3).

[0247] (1)

[0248] (2)

[0249] (3) Resistant starch content = 1-(fast digestible starch content + slow digestible starch content) × 100% Where: m0 is the mass of glucose hydrolyzed for 0 min, mg; m 20 is the glucose content after hydrolysis for 20 minutes, mg; m 120 is the glucose content after hydrolysis for 120 min, mg; m is the sample mass, mg.

[0250] As shown in Table 12, the contents of rapidly digestible starch, slowly digestible starch and resistant starch of blank steamed bread and optimized steamed bread were shown. After adding the improver, the contents of rapidly digestible starch, slowly digestible starch and resistant starch of steamed bread changed significantly. Among them, the content of rapidly digestible starch decreased from 70.29g / 100g to 62.64g / 100g, and the contents of slowly digestible starch and resistant starch increased to 20.17g / 100g and 17.19g / 100g, respectively. The addition of improvers had a certain effect on the contents of each component of steamed bread starch. The reduction in the content of rapidly digestible starch may be because the improver changes the arrangement and aggregation of starch molecules, making it more difficult to be decomposed by digestive enzymes, thereby reducing the content of rapidly digestible starch.

[0251] Table 12 Contents of fast-digestible starch, slow-digestible starch and resistant starch in steamed bread

[0252] project Blank steamed bread g / 100g Optimized steamed bread g / 100g Fast digesting starch <![CDATA[70.29±0.39 a ]]> <![CDATA[62.64±0.45 b ]]> Slowly digestible starch <![CDATA[17.46±0.36 b ]]> <![CDATA[20.17±0.49 a ]]> Resistant Starch <![CDATA[12.25±0.21 b ]]> <![CDATA[17.19±0.54 a ]]>

[0253] Note: Different letters in the same row indicate significant differences, P<0.05.

[0254] The evaluation method of the gluten-free chestnut steamed bread described in the above embodiment is as follows:

[0255] (1) Determination of specific volume of steamed bread

[0256] Select 3 symbolic steamed buns and use the millet displacement method to measure the volume of the steamed buns. The calculation results are the average values ​​of the 3 groups.

[0257]

[0258] In the formula: P is the specific volume of steamed bread, mL / g; V is the volume of steamed bread, mL; m4 is the mass of steamed bread, g.

[0259] (2) Determination of steamed bread texture

[0260] After the steamed bread is cooled naturally, the middle part is cut into slices of about 2 cm thick. The test parameters are 1 mm / s pre-test speed, 1 mm / s mid-test speed, 1 mm / s post-test speed, 5 N trigger force, 50% deformation, and 1 s interval time. Repeat the test 3 times.

[0261] (3) Determination of moisture content of steamed bread

[0262] Wash the glass weighing bottle and place it in a drying oven at 100℃ for one hour, then take it out and place it for half an hour to weigh it. Weigh 4.02g of steamed buns and place it in the weighing bottle to weigh it. Place the weighing bottle and steamed buns in a drying oven at 103℃ to dry for 2 hours, then take it out and place it for 0.5 hours and weigh it. Calculate the moisture content of the steamed buns according to the following formula. Repeat this operation until constant weight is obtained, and the weight of the two measurements should not exceed 2mg.

[0263]

[0264] In the formula: m2 is the total mass of the weighing bottle and steamed buns before drying, g; m3 is the mass of the weighing bottle, g; m1 is the total mass of the weighing bottle and steamed buns after drying, g.

[0265] (4) Sensory evaluation of steamed bread

[0266] The finished steamed buns were cut into several pieces, and ten students evaluated the quality of the steamed buns from four aspects: smell, structure, shape, and taste. The sensory evaluation indicators and scoring standards are shown in Table 13.

[0267] Table 13 Sensory evaluation indicators and scoring standards

[0268]

[0269] In summary, through single factor experiments, it was found that whey protein, α-amylase, xanthan gum and monoglyceride had a positive effect on the hardness, elasticity and chewiness of gluten-free chestnut steamed bread. The optimal formula of gluten-free chestnut steamed bread composite improver was obtained through response surface test: the weight ratio of whey protein, α-amylase, xanthan gum and monoglyceride was 20:0.45:1.5:0.3, taking the sum of the mass of rice flour and chestnut flour as reference, under this condition, the sensory score of steamed bread was 73.4 points, and the specific volume was 2.73mL / g. Compared with steamed bread without adding improver, the hardness, elasticity, chewiness, sensory quality and specific volume of the improved steamed bread were significantly improved, and the content of rapidly digestible starch, slowly digestible starch and resistant starch of the improved steamed bread was 62.64g / 100g, 20.17g / 100g and 17.19g / 100g, respectively.

Claims

1. A gluten-free chestnut steamed bread composite improver, characterized in that: The invention is prepared by mixing whey protein, alpha-amylase, xanthan gum and monoglyceride, wherein the weight proportion of whey protein, alpha-amylase, xanthan gum and monoglyceride is 15-25: 0.3-0.6: 1-2: 0.2-0.

4.

2. The gluten-free chestnut steamed bread composite improver according to claim 1, characterized in that: The weight ratio of whey protein, α-amylase, xanthan gum and monoglyceride is 20: 0.45：1.5：0.3。 3. Use of the gluten-free chestnut steamed bread composite improver according to claim 1 in improving the quality of gluten-free chestnut steamed bread.

4. The use of the gluten-free chestnut steamed bread composite improver according to claim 3 in improving the quality of gluten-free chestnut steamed bread, characterized in that: The gluten-free chestnut steamed bread is made from a mixture of rice flour and chestnut flour, and 16.5 g to 28 g of a gluten-free chestnut steamed bread composite improver is added to every 100 g of the mixture.

5. The use of the gluten-free chestnut steamed bread composite improver according to claim 4 in improving the quality of gluten-free chestnut steamed bread, characterized in that: The mass ratio of the rice flour to the chestnut flour is 92.5:7.

5.

6. The use of the gluten-free chestnut steamed bread composite improver according to claim 5 in improving the quality of gluten-free chestnut steamed bread, characterized in that: The method of application includes the following steps: S1: preparing rice flour, chestnut flour and composite improver according to the ratio of the mixture, and mixing them evenly; S2: knead the dough and perform a fermentation; S3: taking out the dough that has been fermented once, cutting it into small pieces, kneading and exhausting it, and then performing a second fermentation; S4: steaming; S5: Cooling.

7. The use of the gluten-free chestnut steamed bread composite improver according to claim 6 in improving the quality of gluten-free chestnut steamed bread, characterized in that: The water temperature for kneading the dough should be controlled at 37°C to 39°C.

8. The use of the gluten-free chestnut steamed bread composite improver according to claim 6 in improving the quality of gluten-free chestnut steamed bread, characterized in that: The primary fermentation in S2 is fermentation with yeast, and the method of using the yeast is: placing the yeast in warm water at 37° C. to 39° C. and stirring for 30 seconds, and then adding the yeast to the mixture for fermentation.

9. The use of the gluten-free chestnut steamed bread composite improver according to claim 6 in improving the quality of gluten-free chestnut steamed bread, characterized in that: The temperature during the primary fermentation is 37° C. to 39° C., the humidity is 83%, and the time is 40 minutes. The secondary fermentation temperature is 37° C. to 39° C., the humidity is 83%, and the time is 30 minutes.

10. The use of the gluten-free chestnut steamed bread composite improver according to claim 6 in improving the quality of gluten-free chestnut steamed bread, characterized in that: The steaming method of the steamed buns is as follows: steaming with boiling water over high heat for 20 minutes, turning off the heat and letting it sit for 5 minutes, then opening the cover and leaving it at room temperature to obtain a finished product.

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