阅读说明：本技术 一种富含γ－氨基丁酸的全芽麦馒头生产技术 (Production technology of full-bud wheat steamed bread rich in gamma-aminobutyric acid ) 是由 王沛 刘可欣 杨润强 顾振新 于 2018-09-11 设计创作，主要内容包括：本发明涉及一种富含γ-氨基丁酸的全芽麦馒头生产技术,属于食品生产技术领域。其特征在于以小麦为原料,经筛选、消毒、发芽、干燥、磨粉等步骤,制得富含γ-氨基丁酸的芽麦全粉,再向其中添加葡萄糖氧化酶、木聚糖酶、酵母和水,经过和面、预冷、醒发、蒸制等工艺,生产出一种富含γ-氨基丁酸的全芽麦馒头。本发明具有生产可行性高、产品营养价值高、食用品质好等特点,全芽麦馒头中γ-氨基丁酸含量为2.0～2.8mg/g,是一种新型功能性全麦食品。(The invention relates to a production technology of full-bud wheat steamed bread rich in gamma-aminobutyric acid, and belongs to the technical field of food production. The method is characterized in that wheat is used as a raw material, steps such as screening, disinfection, germination, drying, grinding and the like are carried out to prepare the gamma-aminobutyric acid-rich whole malt flour, glucose oxidase, xylanase, yeast and water are added into the whole malt flour, and the gamma-aminobutyric acid-rich whole malt steamed bread is produced through processes such as dough kneading, precooling, proofing, steaming and the like. The invention has the characteristics of high production feasibility, high product nutritional value, good edible quality and the like, and the gamma-aminobutyric acid content in the whole-bud wheat steamed bread is 2.0-2.8 mg/g, so that the whole-bud wheat steamed bread is a novel functional whole-wheat food.)

1. A production technology of a full-malt steamed bun rich in gamma-aminobutyric acid is characterized in that wheat is subjected to screening, disinfection, forced germination, drying and grinding to prepare full-malt flour rich in gamma-aminobutyric acid, glucose oxidase, xylanase, yeast and water are added, and the full-malt steamed bun rich in gamma-aminobutyric acid is prepared through the steps of dough kneading, precooling, proofing, steaming and the like, and specifically comprises the following steps:

(1) screening and sterilizing: screening wheat grains which are full in grains, free of diseases and insect pests and have a germination rate of more than 95% as raw materials, removing impurities, washing the wheat grains with tap water, and disinfecting the wheat grains with a sodium hypochlorite aqueous solution with the concentration of 1.0% -1.5% (w/v) according to a known disinfection method;

(2) germination under combined hypoxia and salt stress: placing the sterilized wheat in drinking water with the mass 3-10 times (w/v) of that of the wheat, soaking for 3-6 hours at the temperature of 25-30 ℃, then transferring the wheat into a germination tank, and adding the wheat into a germination tank according to the amount 5-10 times (w/v) of the wheat, wherein the germination tank contains 40-100 mmol/L NaCl and 2-8 mmol/L CaCl₂Introducing air into the germination tank at a flow rate of 0.6-1.5L/min, and culturing at 20-30 ℃ in a dark place for 12-18 h to obtain the malts with the bud length of 1-3 mm;

(3) washing and drying: washing the malt, dehydrating the washed malt for 5 to 10 hours by hot air at the temperature of between 70 and 110 ℃, and drying the malt until the water content is below 13 percent;

(4) grinding and sieving: grinding whole wheat into powder by a high-efficiency impact mill according to a known wheat grinding method, and sieving with a 80-100-mesh sieve to obtain the gamma-aminobutyric acid-rich malt whole powder;

(5) preparing dough: adding 0.05-0.10% of glucose oxidase, 0.05-0.10% of xylanase and 1-1.5% of yeast into the whole sprouted wheat flour, mixing, placing the mixture into a dough mixer, adding 60-65% of drinking water, stirring for 2-3 min at the rotating speed of 40-60 rpm, and then stirring for 3-4 min at the rotating speed of 90-120 rpm to prepare dough;

(6) pre-cooling and proofing: standing and precooling the dough for 15min at 4-6 ℃, cutting the dough into pieces, putting the pieces of dough into a proofing box with the temperature of 30-40 ℃ and the humidity of 80-85% for proofing for 40-60 min, wherein each piece of dough is 80g in weight;

(7) steaming the steamed buns: and (3) putting the proofed dough into a steamer to steam for 30min to obtain the full-bud wheat steamed bread rich in gamma-aminobutyric acid.

2. The production technology of the gamma-aminobutyric acid-rich whole-malt steamed bun is characterized in that red hard wheat, white hard wheat or mixed hard wheat is used as a raw material, and the content of the gamma-aminobutyric acid in the prepared whole-malt steamed bun is 2.0-2.8 mg/g.

One, the technical field

The invention relates to a production technology of full-bud wheat steamed bread rich in gamma-aminobutyric acid, and belongs to the technical field of food processing.

Second, background Art

Wheat is an important staple food in daily life of residents in China, and can be processed into various foods, including bread, steamed bread, biscuits, cakes, noodles and the like. Wheat in the field which is not harvested in time can germinate in the plum rain season or in the humid weather, or the wheat is not dried in time during storage, so that the wheat germinates. Although the milled quality and the edible quality of the malt flour are poor, the application of the malt flour is limited, but a lot of functional nutritional ingredients such as polyphenol, folic acid, gamma-aminobutyric acid and the like are added into the malt, wherein the gamma-aminobutyric acid has regulation effectBlood pressure, anticonvulsive, pain relieving, anxiety relieving, and brain function improving physiological functions. The synthesis of gamma-aminobutyric acid in gramineous plants is mainly carried out by decarboxylation of L-glutamic acid catalyzed by glutamate decarboxylase (GAD). Under abiotic stress, e.g. hypoxia, hypothermia, drought, high H⁺Ca in plant cells under conditions of high salt concentration and mechanical damage²⁺The concentration is increased, the GAD activity is increased, and the synthesis and the large-scale enrichment of the gamma-aminobutyric acid are promoted. Therefore, the plant raw material can be subjected to adversity stress treatment to achieve the aim of enriching the gamma-aminobutyric acid.

With the enhancement of the consciousness of healthy diet of people, the whole grain food is gradually raised in the market, and the whole wheat flour keeps a large amount of dietary fibers, vitamins, mineral substances and other substances in the production process, can improve the digestion function, promotes the intestinal peristalsis, and is very beneficial to the health of human bodies after being eaten for a long time. However, because of the existence of a large amount of bran in the whole wheat flour, gluten can be diluted, the formation of a gluten network structure is hindered, and the color, the palatability and the like of the whole wheat product are difficult to be accepted by the public. Therefore, flour modifiers can be added to the whole wheat flour to improve the processing characteristics of the dough. The enzyme preparation is used as a novel flour modifier, is widely applied to the flour industry, can improve the processing performance and the edible quality of flour products, and has the advantages of wide sources, safe eating, obvious effect and the like. The glucose oxidase can catalyze the oxidation of glucose to form gluconic acid and hydrogen peroxide, promote the oxidation of free sulfydryl in the mucedin to form a disulfide bond, and the xylanase can hydrolyze water-insoluble arabinoxylan in the bran, so that the xylanase and the xylanase are beneficial to the quality improvement of the whole wheat flour. As a new whole grain food, the whole-bud wheat steamed bun has the advantages of high nutritional value, unique flavor and the like, so that the development of the whole-bud wheat steamed bun product rich in gamma-aminobutyric acid has good market prospect.

The patent (publication No. CN 106417480A, published 2017, 2 and 22) discloses a production process of gamma-aminobutyric acid enriched steamed bread, a microbial fermentation method is adopted to enrich gamma-aminobutyric acid in flour, wheat flour is subjected to enzymolysis and liquefaction to prepare a fermentation substrate, lactobacillus is inoculated into the fermentation substrate to ferment, gamma-aminobutyric acid fermentation liquor is taken to be mixed with yeast, edible salt and flour to prepare dough, the method needs to screen out strains producing the gamma-aminobutyric acid, the requirement on operation conditions is high, the wheat is directly subjected to germination treatment, the gamma-aminobutyric acid is enriched through an adverse stress means, and the wheat is prepared into malt whole flour for utilization, the operation is simple and easy, the product is safe to eat, the patent (publication No. CN 107549241A, published 2018, 1 and 9) discloses a production method of an enzyme preparation-containing flour improver, the formula contains α -amylase, β -amylase, maltogenic amylase, glucoamylase, hemicellulase, glucose oxidase, glutamine oxidase, transaminase and the like, the formula is added with more types and the xylanase, the formula is more types and the invention is complex.

According to the invention, gamma-aminobutyric acid is enriched in germinated wheat by using low oxygen combined with salt stress treatment, the germinated wheat whole flour enriched with gamma-aminobutyric acid is developed, and then glucose oxidase and xylanase are added to the germinated wheat whole flour, so that the processing quality of the germinated wheat whole flour is improved, and thus, the germinated wheat steamed bun product enriched with gamma-aminobutyric acid is developed.

Third, the invention

Technical problem

The invention aims to produce functional whole malt flour rich in gamma-aminobutyric acid by regulating and controlling the action of endogenous enzymes of wheat in the germination process and enriching gamma-aminobutyric acid, and provides a production technology of whole malt steamed bread with high nutritional value, strong health care function and good edible quality.

Technical scheme

The technical scheme of the invention is summarized as follows: the method comprises the following steps of taking medium gluten wheat as a raw material, producing a malt whole flour rich in gamma-aminobutyric acid through the processes of screening, disinfection, germination, drying, grinding and the like, adding a certain amount of enzyme preparation, yeast and drinking water, and producing the whole malt steamed bread rich in gamma-aminobutyric acid through the processes of dough kneading, precooling, proofing, steaming and the like, wherein the specific steps comprise:

(1) screening and sterilizing: removing imperfect grains and impurities in the wheat, then washing with tap water to remove the imperfect grains and other impurities in the wheat, washing with tap water, immersing the wheat in a sodium hypochlorite solution with the concentration of 1.0-1.5% (w/v) for disinfection for 20min, and washing with drinking water for 3-4 times; the wheat raw material is red hard wheat, white hard wheat or mixed hard wheat;

(2) germination under combined hypoxia and salt stress: placing the sterilized wheat in drinking water with the mass 3-10 times (w/v) of that of the wheat, soaking for 3-6 hours at the temperature of 25-30 ℃, transferring the wheat into a germination tank, and adding 5-10 times (w/v) of the wheat into the germination tank, wherein the NaCl content is 40-100 mmol/L and the CaCl content is 2-8 mmol/L₂Introducing air into the germination tank at a flow rate of 0.6-1.5L/min, and culturing at 20-30 ℃ in a dark place for 12-18 h to obtain germinated wheat with a bud length of 1-3 mm;

(3) washing and drying: elutriating the malts with clear water to remove surface microorganisms and mildewed seeds, dehydrating the clean and wet malts with hot air for 5-10 hours at the temperature of 70-110 ℃, and drying the malts until the water content is below 13%;

(4) grinding and sieving: grinding the whole wheat into powder by a high-efficiency impact mill, and sieving the powder by a sieve of 80-100 meshes to prepare the malt whole powder rich in gamma-aminobutyric acid;

(5) preparing dough: adding 0.05-0.10% of glucose oxidase, 0.05-0.10% of xylanase and 1.0-1.5% of yeast into the whole sprouted wheat flour, mixing, placing the mixture into a dough mixer, adding 60-65% of drinking water, stirring for 2-3 min at the rotating speed of 40-60 rpm, and stirring for 3-4 min at the rotating speed of 90-120 rpm to prepare dough;

(6) pre-cooling and proofing: standing and precooling the dough for 15min at 4-6 ℃ to increase gamma-aminobutyric acid, cutting the dough into 80g of dough by a knife, and then placing the dough into a proofing box with the temperature of 30-40 ℃ and the humidity of 80-85% for proofing for 40-60 min;

(7) steaming the steamed buns: putting the proofed dough into a steamer to steam for 30min to prepare the gamma-aminobutyric acid-rich whole-bud wheat steamed bread, wherein the content of the gamma-aminobutyric acid in the product is 2.0-2.8 mg/g

Advantageous effects

Compared with the prior art, the invention has the following advantages:

(1) the invention utilizes hypoxia combined with salt stress to germinate wheat and adds NaCl and CaCl₂The method is safe and harmless to human bodies, can induce the malt to synthesize a large amount of gamma-aminobutyric acid and enrich the gamma-aminobutyric acid, and can effectively retain the quality of main processing components such as starch, protein and the like.

(2) The invention utilizes the flour processing by-product in the form of whole wheat product, reduces the waste of bran and germ in the processing process of common flour, and effectively improves the nutritive value of flour products.

(3) The enzyme preparation added in the invention is safe and easy to obtain, and can obviously improve the edible quality of the whole-bud wheat steamed bread.

Fourth, detailed description of the invention