Low-fructan glutinous millet steamed bun with sticky bean paste and making method of low-fructan glutinous millet steamed bun

Abstract

The invention provides a low-fructan glutinous millet sticky steamed bun food and a preparation method thereof. The low-fructan glutinous millet sticky steamed bun comprises the following raw materials in parts by mass: 1000 parts of flour, 500-1000 parts of water and 1-6 parts of a leavening agent. According to the making method of the sticky steamed bun, on the basis of a single-factor optimization experiment, fermentation process parameter optimization is carried out in combination with a Box-behnken response surface model, and experimental verification is carried out, so that the sticky steamed bun is obtained. After optimization, the optimal fermentation process parameters are as follows: the fermentation temperature is 35 DEG C, the fermentation time is 14 hours, the inoculum size is 3 parts by mass, the dough yield is 170, and the fructan content in the glutinous millet sticky steamed bun is 0.4 mg / g under the conditions, is reduced by 99.2% compared with that of unfermented sour dough, and is far lower than the recommended acceptable daily intake standard 3mg / g of low fructan food. The low-fructan glutinous millet sticky steamed bun food provided by the invention can provide an effective diet intervention way and a new prevention and treatment means for occurrence and development of diseases of irritable bowel syndrome patients.

Description

Technical Field

[0001] The invention relates to low-fructose yellow rice sticky bean curd and a preparation method thereof, belonging to the technical field of food processing. Background Art

[0002] Irritable bowel syndrome (IBS) is a chronic intestinal disorder characterized by changes in intestinal function and abdominal distension, abdominal pain and diarrhea related to intestinal function. Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols (FODMAPs) are short-chain carbohydrates that are poorly absorbed in the intestine, can be used by intestinal microorganisms, and have osmotic activity, including fructans, oligosaccharides, lactose, excess fructose (fructose that exceeds the glucose content) and polyols (sorbitol, mannitol). Varney et al. found that a high-FODMAPs diet can aggravate intestinal dyspepsia symptoms, induce and aggravate IBS symptoms, while a low-FODMAPs diet will not cause any discomfort in IBS patients. Therefore, it is recommended that the total FODMAPs intake in the diet of IBS patients is 5 mg / g and the fructan intake is 3 mg / g (Varney J, et al, JGASTROEN HEPATOL, 2017, 32 (S1): 53-61). Fructans can be hydrolyzed into oligofructose and fructose by fructanase, which is the main component of FODMAPs in most foods. Due to the lack of fructan hydrolase in human digestive juices, the ingested fructans are poorly absorbed in the human intestine, resulting in an imbalance of osmotic pressure and disturbance of the flora in the intestine, thereby inducing the occurrence and aggravation of symptoms in IBS patients. Long-term consumption of high-fructan foods can cause more serious digestive diseases such as ulcerative enteritis.

[0003] Some lactic acid bacteria can synthesize fructanase, which can reduce the fructan content in food through fermentation. Eating low-fructan foods can reduce the production of adverse metabolites in the intestines, regulate gas production and osmotic pressure in the intestines, reduce signal transmission between the intestines and the nervous system, and regulate the balance of intestinal flora, thereby alleviating the discomfort symptoms of IBS patients. Low-fructan foods are currently the most direct and effective means and method for preventing and treating IBS, and can effectively prevent and control the occurrence and development of IBS. Therefore, the development of low-fructan yellow rice sticky bean buns can provide an ideal functional food for IBS patients as an effective means of prevention and treatment. Summary of the invention

[0004] The present invention provides a low-fructose yellow rice sticky bean curd food and a preparation method thereof. The steps are as follows:

[0005] (1) Raw material ratio: 1000 parts of flour, 500-1000 parts of water, and 1-6 parts of leavening agent.

[0006] (2) Activation of starter strains: The starter contained Lactobacillus plantarum and Pediococcus pentosaceus. Before mixing, the two strains were cultured separately in MRS medium at 30° C. for 24 h.

[0007] (3) Making the filling: Soak the red beans for 4 to 6 hours, cook at 100°C for 40 minutes, stir into a paste, add appropriate amount of sugar according to taste, and mix into 10 to 15g balls.

[0008] (4) Kneading the dough: grind the yellow rice through a 90-mesh sieve, gradually add 500-1000 parts of water to 1000 parts of yellow rice flour, add 1-6 parts of the leavening agent prepared in step (2), and knead into a dough with a smooth surface.

[0009] (5) Fermentation: ferment the yellow rice dough at 29-39° C. for 6-16 h.

[0010] (6) Steaming: Take 15-20 g of fermented dough, make dough skin, wrap the bean filling in the skin, shape it by hand, let it rise at 30°C for 30 min, and steam it at 100°C for 15-18 min to obtain the finished sticky bean bun.

[0011] The present invention not only provides a novel low-fructose functional food for patients with irritable bowel syndrome, but also provides a new dietary intervention approach and means for the occurrence and development of symptoms of patients with irritable bowel syndrome, and has important value and practical significance for the prevention and treatment of irritable bowel syndrome. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 The fructan content in sticky bean curd

[0013] Figure 2 Effect of fermentation temperature on fructan content

[0014] Figure 3 Effect of fermentation time on fructan content

[0015] Figure 4 Effect of inoculum size on fructan content

[0016] Figure 5 Effect of dough yield on fructan content

[0017] Figure 6 3D surface map and contour map showing the effect of fermentation temperature (A) and fermentation time (B) on fructan utilization

[0018] Figure 7 3D surface and contour plots showing the effects of fermentation temperature (A) and inoculation amount (C) on fructan utilization

[0019] Figure 8 3D surface and contour plots showing the effects of fermentation temperature (A) and dough yield (D) on fructan utilization

[0020] Fig. 9 3D surface map and contour map showing the effect of fermentation time (B) and inoculation amount (C) on fructan utilization

[0021] Fig.10 3D surface and contour plots showing the effects of fermentation time (B) and dough yield (D) on fructan utilization

[0022] Fig.11 3D surface and contour plots showing the effects of inoculation amount (C) and dough yield (D) on fructan utilization DETAILED DESCRIPTION

[0023] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0024] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range 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 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.

[0025] Unless otherwise specified, all technical and scientific terms used herein have the same meanings as commonly understood by those skilled in the art to which the invention pertains. Although only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention.

[0026] The words “include,” “including,” “have,” “contain,” etc. used in the present invention are open-ended terms, meaning including but not limited to.

[0027] The dough making method of the invention meets the requirements of the national standard of the People's Republic of China (GB / T 21118-2007).

[0028] The balance used in the following embodiments and comparative examples of the present invention is a BL-220H electronic balance purchased from Shimadzu Precision Instrument Co., Ltd. of Japan.

[0029] The FE28-standard portable pH meter used was purchased from Mettler-Toledo Instruments Ltd.

[0030] The CR-400 colorimeter used was purchased from Konica Minolta, Japan.

[0031] The texture analyzer (P50 probe) used was purchased from Brabender, Germany.

[0032] The yellow rice used in the following embodiments and comparative examples of the present invention was purchased from Hebei Nihewan Agricultural Development Co., Ltd. Figure 1 As shown, the fructan content in yellow rice flour is 85 mg / g.

[0033] The dough moisture content in the following embodiments of the present invention is expressed by dough yield.

[0034]

[0035] Except for the inoculated fermentation agent, all the raw materials used in the following embodiments and comparative examples of the present invention are commercially available products.

[0036] Example 1: Single factor optimization experiment

[0037] (1) Optimization of fermentation temperature: Take 1000 parts by mass of yellow rice flour, fix the fermentation time to 14h, the inoculation amount to 3 parts by mass, and the dough yield to 170. When the fermentation temperature is 29, 31, 33, 35, 37, and 39°C, mix evenly, knead the dough by hand for 3 minutes, let it rise for 30 minutes after fermentation, and then knead the dough by hand for another 3 minutes after rising. Shape it, adjust the steamer to 100°C, and steam it for 15-18 minutes to get the finished product. Determine the effect of fermentation temperature on the fructan content in yellow rice sticky bean buns. Figure 2 As shown, after optimization, the fructan content of sticky bean buns at the optimal fermentation temperature was 0.91 mg / g, and the fructan content decreased by 98.18% compared with the unfermented sourdough.

[0038] (2) Optimization of fermentation time: Take 1000 parts by mass of yellow rice flour, fix the fermentation temperature at 35°C, the inoculation amount at 3 parts by mass, and the dough yield at 170. When the fermentation time is 6, 8, 10, 12, 14, and 16 hours, mix evenly, knead the dough by hand for 3 minutes, let it rise for 30 minutes after fermentation, and then knead the dough by hand for another 3 minutes after rising. Shape it, adjust the steamer to 100°C, and steam it for 15-18 minutes to get the finished product. Determine the effect of fermentation time on the fructan content in yellow rice sticky bean buns. Figure 3 As shown in the figure, after optimization, the fructan content of sticky bean buns was 0.84 mg / g at the optimal fermentation time, and the fructan content decreased by 98.32% compared with the unfermented sourdough.

[0039] (3) Optimization of inoculation amount: Take 1000 parts by mass of yellow rice flour, fix the fermentation temperature at 35°C, the fermentation time at 14h, and the dough yield at 170. When the inoculation amount is 1, 2, 3, 4, 5, or 6 parts by mass, mix them evenly, knead the dough by hand for 3 minutes, let it rise for 30 minutes after fermentation, and then knead the dough by hand for another 3 minutes after rising. Shape the dough, adjust the steamer to 100°C, and steam for 15-18 minutes to obtain the finished product. Determine the effect of inoculation amount on the fructan content in yellow rice sticky bean buns. Figure 4 As shown in the figure, after optimization, the fructan content of sticky bean buns was 0.72 mg / g at the optimal inoculum amount, and the fructan content decreased by 98.56% compared with that of unfermented sourdough.

[0040] (4) Optimization of dough moisture content: Take 1000 parts by mass of yellow rice flour, fix the fermentation temperature at 35°C, the fermentation time at 14h, and the inoculation amount at 3 parts by mass. When the dough yield is 150, 160, 170, 180, 190, and 200, mix them evenly, knead the dough by hand for 3 minutes, let it rise for 30 minutes after fermentation, and then knead the dough by hand for another 3 minutes after rising. Shape the dough, adjust the steamer to 100°C, and steam for 15-18 minutes to obtain the finished product. Determine the effect of water addition on fructan in yellow rice sticky bean buns, such as Figure 5 As shown in the figure, after optimization, the fructan content of sticky bean buns was 0.66 mg / g at the optimal moisture content, and the fructan content decreased by 98.68% compared with that of unfermented sourdough.

[0041] Example 2: Response surface optimization experiment

[0042] Fermentation temperature (A), fermentation time (B), inoculation amount (C) and dough yield (D) were selected as independent variables, and fructan utilization rate (R) was used as the response value to carry out Box-behnken response surface optimization experimental design. The response surface analysis experimental design and results of sticky bean buns are shown in Table 2.

[0043] The obtained yellow rice sticky bean buns were subjected to Box-Behnken Design (BBD) design using Design Expert 12 software, based on the single factor range as the upper and lower limits, in which fermentation temperature, fermentation time, inoculation amount and dough yield were named A, B, C and D respectively, and fructan utilization capacity was the response value. Regression analysis was performed on the response surface results, and the regression equation was obtained after regression fitting of the four factors: Y=99.2+0.28A-0.37B+1.13C+0.57D-6.97AB-1.15AC+6.53AD+2.87BC+3.40BD-6.88CD-13.27A 2 -9.07B 2 -10.04C 2 -17.94D 2 .

[0044] Response surface Box-Behnken experimental design for fructan utilization of yellow rice glutinous bean buns.

[0045] Table 1. Coding table of factors in Box-Behnken experimental design for low-fructose yellow rice sticky bean buns

[0046]

[0047]

[0048] According to the factor level coding table, the Box-Behnken Design (BBD) design was performed using the Design Expert 12 software with the response value of fructan utilization, and 29 experimental conditions were obtained. The experimental conditions are as follows:

[0049] Table 2. Response surface analysis experimental design and results of low fructan yellow rice sticky bean buns

[0050]

[0051] Table 3. Variance analysis of response surface optimization regression model for low fructan yellow rice glutinous bean buns

[0052]

[0053]

[0054] Effect verification

[0055] (1) In order to verify the effects of fermentation temperature, fermentation time, inoculation amount and dough yield on the production of low-fructan yellow rice sticky bean buns, the fructan content of Example 1 was measured. The test results are as follows: Figure 2-5 shown.

[0056] (2) Response surface analysis was used to analyze the experimental design and optimize the results. Figure 6-11 shown.

[0057] Depend on Figure 2-5 It can be seen that with the increase of fermentation temperature, fermentation time, inoculation amount and dough yield, the utilization rate of fructan gradually increased, but when each factor exceeded a certain amount, the utilization rate of fructan decreased significantly. Therefore, under appropriate process conditions, the utilization rate of fructan can be provided to prepare low-fructan yellow rice sticky bean buns.

[0058] Depend on Figure 6-11It can be seen that according to the multiple regression analysis of the optimization experimental results of low fructan yellow rice sticky bean buns in Table 4 using Design-Expert 12 software, the fitting equation for fructan utilization as the response value is: Y=99.2+0.28A-0.37B+1.13C+0.57D-6.97AB-1.15AC+6.53AD+2.87BC+3.40BD-6.88CD-13.27A 2 -9.07B 2 -10.04C 2 -17.94D 2 In the response surface model of fructan utilization of yellow rice and sticky bean, the negative correlation coefficient R 2 =0.9779, the overall model reached a significant level (P < 0.0001), and the lack-of-fit term was not significant (P = 0.3113), indicating that the model had a good fit.

[0059] The Design-Expert 12 software was used to analyze the various factors and their interactions, and the corresponding response surface diagram was obtained ( Figure 6-11 ). It was found that the six response surfaces were all curved downward with convex tops, and each response surface had an extremely high value. The response surface plot results showed that the response value Y had a maximum value, that is, the larger the Y, the better the fructan utilization effect. The optimal fermentation process parameters for low-fructan yellow rice sticky bean buns were: fermentation temperature 34.89℃, fermentation time 14h, inoculation amount 2.53 mass parts, and dough yield 169.85. Under this process condition, the theoretical predicted fructan utilization rate was 74.49%. Considering the actual operability, the response surface optimization conditions were feasibility modified, and the optimal fermentation conditions were determined to be: fermentation temperature 35℃, fermentation time 14h, inoculation amount 2.5 mass parts, and dough yield 170. Under these conditions, the fructan content in yellow rice sticky bean buns was 0.4mg / g, and the fructan content decreased by 99.2% compared with the unfermented sour dough.

[0060] 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 low-fructose yellow rice sticky bean bun, characterized in that: The fructan content is less than 3 mg / g, with the lowest value being 0.4 mg / g.

2. The low fructan yellow rice sticky bean bun according to claim 1, characterized in that The preparation method of the low fructan yellow rice sticky bean curd comprises the following steps: (1) Raw material ratio: 1000 parts of flour, 500-1000 parts of water, and 1-6 parts of leavening agent. (2) Activation of starter strains: The starter contained Lactobacillus plantarum and Pediococcus pentosaceus, and the first two strains were mixed and cultured separately in MRS medium at 30° C. for 24 h. (3) Making the filling: Soak the red beans for 4 to 6 hours, cook at 100°C for 40 minutes, stir into a paste, add appropriate amount of sugar according to taste, and mix into 10 to 15g balls. (4) Kneading the dough: grind the yellow rice through a 90-mesh sieve, gradually add 500-1000 parts of water to 1000 parts of yellow rice flour, add 1-6 parts of the leavening agent prepared in step (2), and knead into a dough with a smooth surface. (5) Fermentation: ferment the yellow rice dough at 29-39° C. for 6-16 h. (6) Steaming: Take 15-20 g of fermented dough, make dough skin, wrap the bean filling in the skin, shape it by hand, let it rise at 30°C for 30 min, and steam it at 100°C for 15-18 min to obtain the finished sticky bean bun.

3. The method for preparing low fructan yellow rice sticky bean curd according to claim 2, characterized in that: Yellow rice flour is the main ingredient in 1000 parts of flour, with a ratio of ≥800 parts, and other auxiliary flours are ≤200 parts. Other auxiliary flours include corn flour, glutinous rice flour or wheat flour.

4. The method for preparing low fructan yellow rice sticky bean curd according to claim 2 (2), characterized in that: The ratio of Lactobacillus plantarum to Pediococcus pentosaceus in the starter culture is 2:1.

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