CN101695346B - Method for preparing and using culture medium for lichen frozen food base stock - Google Patents

Abstract

The invention discloses a method for preparing frozen food base material-lichen culture solution. After washing, drying and pulverizing the stone fungus or snow tea lichen, they are inoculated in the medium prepared with starch syrup, corn flour, _yeast extract, sucrose, _KH2PO4 , etc. as the main raw materials. The method of ventilated culture cultivates lichens, and then after filtering (or concentrating), it can be used as an auxiliary material for making dumpling dough, frozen bread dough, frozen noodles, glutinous rice balls, ice cream, fruit and vegetable products, and quick-frozen prepared foods. The anti-cracking ability of food can delay the aging of food, lower the freezing point, reduce the loss of juice or water, enhance the elasticity of frozen food, and help maintain the quality of frozen food.

Description

Preparation and application method of a frozen food base-lichen culture solution

technical field

The invention relates to a preparation and application method of a frozen food base material, in particular to a preparation and application method of a frozen food base material-lichen culture solution. The base material is mainly suitable for adding in dumpling dough, frozen bread dough, frozen noodles, glutinous rice balls, ice cream, fruit and vegetable products, and quick-frozen prepared foods to prevent cracking of frozen foods, increase elasticity, lower freezing point, and improve the quality of frozen foods.

Background technique

Stone ear is a lichen plant. It is named for its ear-like shape and grows in the damp rock crevices of cliffs. It is flat and irregularly round, with brown on the top and black hairs on the back. Stone fungus contains high protein and various trace elements. It is a nourishing food with high nutritional value and a rare and precious mountain treasure. According to reports, the stone fungus contains 11.50% of total amino acid, 13.85% of protein, 0.60% of lipid, 66.22% of sugar, 1.68% of cellulose, 0.22mg/kg of carotene, 1.76u/g of vitamin A, 0.88mg/kg of vitamin B1, Vitamin B2 11.4mg/kg, containing potassium 1.98%, sodium 0.055%, calcium 0.28%, magnesium 0.23%, iron 0.0017% and other inorganic elements. "Daily Materia Medica" Shi Er has the effects of clearing the heart, nourishing the stomach, and stopping bleeding. In recent years, studies have shown that: stone fungus has anticoagulation, white blood cell increase, blood lipid lowering and anti-atherosclerosis, anti-aging, anti-radiation and anti-inflammation, anti-ulcer, hypoglycemic, anti-fertility, anti-cancer and anti-mutation, anti-fungal And so on.

Baixue tea is a lichen-like tea plant, shaped like a hollow grass bud, 30-70mm long, 1-3mm thick, and very small density, shaped like a white chrysanthemum petal, as white as snow, hence the name. Lijiang snow tea grows in the snow-covered alpine moss belt above 4,000 meters above sea level. It is natural and wild. The snow tea is cool in nature and sweet in taste. A variety of vitamins and trace elements, it is a safe and non-toxic drink after drug testing. "Compendium of Materia Medica Supplements" records: "Snow tea is not a tea, but a natural grass bud. The natives pick it up and roast it, and cook it as a substitute for tea. It is warm in the stomach, and it tastes bitter and fragrant." The effect of quenching thirst and medicinal value such as clearing heat and detoxifying, calming the liver and reducing fire, nourishing yin and moistening the lungs, and lowering blood pressure.

Visible above. The development and utilization of lichen's health care function can benefit human beings. So far, no such reprocessed products have been sold. In addition, because lichens contain certain components such as trehalose, polysaccharides, and non-freezing proteins, they can improve the processing characteristics of frozen foods. However, frozen foods in my country have developed rapidly in recent years. The processing performance and quality of frozen food have good development prospects.

Contents of the invention

The invention provides a preparation and application method of a frozen food base material-lichen culture solution. The lichen culture solution prepared according to the method is used as a preparation for making dumpling dough, frozen bread dough, frozen noodles, glutinous rice balls, ice cream, fruit and vegetable products, and quick-frozen prepared foods. The use of auxiliary materials can significantly improve the anti-cracking ability of frozen food, delay the aging of food, lower the freezing point, reduce the loss of juice or water, enhance the elasticity of frozen food, and help maintain the quality of frozen food.

Realize that the technical scheme that the present invention adopts is: a kind of preparation method of frozen food base-lichen culture fluid, it is characterized in that preparation steps are as follows:

(1) Clean the fresh agaric lichen, snow tea lichen, usnea lichen or litmus lichen with tap water, and then clean it with 70% v/v alcohol solution to kill the microorganisms polluted on its surface, and then add water to pulverize it; Or after draining, dry with hot air at 50°C for 6 hours, and then pulverize to make lichen powder; the pulverization fineness is ≥80 mesh; lichen strains are obtained;

(2) Preparation of culture medium: 2% to 8% of commercial starch syrup, 0.1% to 6% of corn flour, 0.1% to 1% of yeast extract, 0.1% to 1% of KH ₂ PO ₄ and sucrose, or glucose, maltose Prepare a water-soluble medium with 1%-24% as the main raw material, sterilize it under 0.1MPa pressure for 30 minutes, and cool it to room temperature for later use;

(3) adding the lichen strain prepared in step (1) to the culture medium prepared in step (2);

(4) The culture solution prepared in the step (3) is centrifuged or filtered, and the obtained supernatant is the lichen culture solution.

In the lichen culture described in step (3), the amount of lichen powder added to the liquid medium is controlled at 0.01% to 8%, and then the temperature is controlled at 15 to 32°C, and the ventilation and stirring are cultivated for 3 days to 3 weeks. Control at 0.1-30v/v, that is, the ventilation rate per minute is 0.1-30 times the volume of the medium.

In the centrifugation or filtration treatment method of the culture fluid described in step (4), the centrifugal separation uses a rotating speed of 3000 to 6000r/min to separate the culture fluid, and the obtained supernatant is light yellow and bright, and contains a large amount of Trehalose, polysaccharides, non-frozen protein and other active ingredients.

The application method of lichen culture solution in frozen food is to add lichen culture solution to flour, rice flour, fruit pulp, vegetable slices, etc. in proportion to make the water content reach 10% to 99.8%, which can be made into antifreeze, high-quality Dumpling dough, frozen bread dough, frozen noodles, glutinous rice balls, ice cream, fruit and vegetable products and quick-frozen prepared foods, can improve the anti-cracking ability of frozen foods, delay the aging of foods, lower the freezing point, reduce the loss of juice or water, and enhance the elasticity of frozen foods It is beneficial to maintain the quality of frozen food and other functions; it is used as an auxiliary material for frozen food, and its addition amount is 30% to 150% of the weight of the main ingredient.

The positive effect of the present invention is:

(1) The present invention adopts the method for liquid ventilation cultivation to cultivate lichens, and has produced a kind of frozen food base material that can improve the quality of frozen foods. The freezing point can promote the formation of ice nuclei, prevent the recrystallization of ice crystals, and delay the aging of food, thereby improving the anti-cracking ability of frozen food, overcoming the defect of low viscoelasticity of frozen food, and improving the nutritional content of frozen food.

(2) The base material of the frozen food of the present invention is a product obtained by culturing tremella and snow tea lichen as strains. The product contains lichen active polysaccharide up to 0.2%, and lichen active polysaccharide has various activities such as anti-oxidation and eliminating free radicals. . Thereby improving the functionality of frozen food.

(3) The base material of the frozen food of the present invention is a product obtained by culturing the fungus and snow tea lichen as strains. The product contains lichen protein, and the lichen protein can greatly reduce the freezing point of the frozen food. Thereby improving the sensory quality of frozen food and enhancing the processing characteristics of frozen food.

(4) The present invention optimizes the product formula during deployment, so that when the frozen food base material is used, the original color of the frozen food will not be changed, but the product texture is improved, which is easy to be accepted by consumers.

(5) The application of the present invention has the originality of applying lichen physiologically active substances to improve the sensory quality of frozen foods, and has good promotion and application value.

(6) The industrialized production of the product of the present invention can promote the development of my country's frozen food industry and increase the variety of frozen foods.

In the present invention, after cleaning, drying and pulverizing the stone fungus or snow tea lichen, they are inoculated in the culture medium prepared with starch syrup, corn flour, yeast extract, KH ₂ PO ₄ and the like as main raw materials. The method of ventilated culture cultivates lichens for one week. After filtering and concentrating, add them to dumpling dough, frozen bread dough, frozen noodles, glutinous rice balls, ice cream, fruit and vegetable products, and quick-frozen prepared foods, which can significantly improve the anti-cracking ability of frozen foods and delay food decay Aging, reduce juice or water loss, enhance the elasticity of frozen food, and help maintain the quality of frozen food.

Detailed ways

Example 1

Follow the steps below:

1. Take 1000ml of pure water, add 50g of starch syrup, 15g of corn flour, 10g of yeast extract, 10g of KH ₂ PO ₄ and 80g of sucrose (or glucose, maltose) and stir evenly, heat and sterilize under 0.1MPa pressure for 30min to produce Water-soluble medium, cooled to room temperature, set aside.

2. Wash the snow tea lichen with tap water, wash and sterilize it with 70% alcohol solution, drain it, and dry it with hot air at 50°C for 6 hours, then pulverize it with a hammer mill until the fineness of the pulverization passes through a 80-mesh sieve, and make lichen powder for later use .

3. Weigh 8 g of the lichen powder prepared in step 2, and add it to the culture medium prepared in step 1. Adjust the temperature at 20-25°C, control the ventilation rate at 0.5v/v (that is, the ventilation rate per minute is 5 times the volume of the culture medium), ventilate and stir the culture for 1 week, and make the lichen culture solution.

4. Centrifuge the lichen culture solution at 4000r/min, take about 780ml of the supernatant, add it to 1800g of flour according to the recipe, and then make frozen noodle dough, which can be further processed into high-quality frozen noodles that are resistant to freezing.

Example 2

Follow the steps below:

1. Take 1000ml of pure water, add 60g of starch syrup, 12g of corn flour, 10g of yeast extract, 8g of KH ₂ PO ₄ , and 50g of sucrose (or glucose, maltose) and stir evenly, heat and sterilize under 0.1MPa pressure for 30min to produce Water-soluble medium, cooled to room temperature, set aside.

2. Wash the agaric lichen with tap water, wash and sterilize it with 70% alcohol solution, drain it, dry it with hot air at 50°C for 6 hours, and then crush it with a hammer mill until the fineness of the crushed powder passes through a 80-mesh sieve to make lichen powder for later use .

3. Weigh 6 g of the lichen powder prepared in step 2, and add it to the culture medium prepared in step 1. Adjust the temperature at 20-25° C., control the ventilation rate at 0.5 v/v (that is, the ventilation rate per minute is 5 times the volume of the culture medium), ventilate and stir the culture for 10 days, and make the lichen culture solution.

4. Centrifuge the lichen culture solution at 4000r/min, take about 800ml of the supernatant, and add it to 1800g of flour according to the formula to make a well-fermented frozen bread dough product.

Example 3

Follow the steps below:

1. Take 1000ml of pure water, add 80g of starch syrup, 10g of corn flour, 8g of yeast extract, 8g of KH ₂ PO ₄ , and 65g of sucrose (or glucose, maltose) and stir evenly, heat and sterilize under 0.1MPa pressure for 30min to produce Water-soluble medium, cooled to room temperature, set aside.

2. Wash the agaric lichen with tap water, wash and sterilize it with 70% alcohol solution, drain it, dry it with hot air at 50°C for 6 hours, and then crush it with a hammer mill until the fineness of the crushed powder passes through a 80-mesh sieve to make lichen powder for later use .

3. Weigh 5 g of the lichen powder prepared in step 2, and add it to the culture medium prepared in step 1. Adjust the temperature at 20-25°C, control the ventilation rate at 0.5v/v (that is, the ventilation rate per minute is 5 times the volume of the culture medium), ventilate and stir the culture for 1 week, and make the lichen culture solution.

4. Centrifuge the lichen culture solution at 6000r/min, take about 810ml of the supernatant, and add it to 28.00g of glutinous rice flour according to the formula to make high-quality frozen glutinous rice ball dough.

Claims (3)

1. the preparation method of frozen product base-material-lichens nutrient solution is characterized in that preparation process is as follows:

(1) bright lichen lichens, snow tea lichens, sunglo lichens or reindeer moss lichens are cleaned up with tap water, the spirituous solution with 70%v/v cleans again again, kills the microorganism of its surface contamination, and is broken with pigment then; Or after draining, 50 ℃ of warm air dryings 6 hours are pulverized again, make the lichens powder; Its smashing fineness 〉=80 orders; Get the lichens bacterial classification;

(2) preparation of substratum: press commodity starch syrup 2%～8%, Semen Maydis powder 0.1%～6%, yeast extract paste 0.1%～1%, KH ₂PO ₄0.1%～1% and sucrose or glucose, maltose 1%～24% prepare water-soluble substratum for main raw material, sterilization 30min under 0.1MPa pressure, it is standby to be cooled to normal temperature;

(3), cultivate in the substratum of adding step (2) preparation the lichens bacterial classification of step (1) preparation; The access amount of its bacterial classification is controlled at 0.01%～8%, and culture temperature is under 15～32 ℃, and in 3 days～3 weeks of ventilation stir culture, ventilation is controlled at 0.1～30v/v, and promptly the ventilation of per minute is 0.1～30 times of culture volume;

(4) the nutrient solution of step (3) preparation through centrifugation or filtration treatment, the supernatant liquor that obtains promptly is the lichens nutrient solution.

2. the preparation method of a kind of frozen product base-material according to claim 1-lichens nutrient solution, it is characterized in that, in medium centrifugal separation described in the step (4) or the filtration treatment method, the separation of nutrient solution is carried out in centrifugation with the rotating speed of 3000～6000r/min, the supernatant liquor color and luster that obtains is yellowish shinny, contains a large amount of trehaloses, polysaccharide in the supernatant liquor and does not freeze protein effective constituent.

3. bright lichen lichens, snow tea lichens, sunglo lichens or the application of reindeer moss lichens nutrient solution in frozen product, it is characterized in that, the lichens nutrient solution is joined in flour, ground rice, pulp, the dish sheet in proportion, make its water content reach 10%～99.8%, can be made into freeze proof, high-quality dumpling musculus cutaneus, refrigerated bread dough, freezer surface, the rice dumpling, ice cream, fruit and vegetable product and quick-frozen conditioning food.