CN103461415A

CN103461415A - Mud snail bread and processing method thereof

Info

Publication number: CN103461415A
Application number: CN2013104606552A
Authority: CN
Inventors: 陆思烨
Original assignee: Individual
Current assignee: Dai Jianghua
Priority date: 2013-09-19
Filing date: 2013-09-19
Publication date: 2013-12-25
Anticipated expiration: 2033-09-19
Also published as: CN103461415B

Abstract

The invention relates to a mud snail bread and a processing method thereof. The formula comprises the raw materials with the percent by weight of 55-75% of flour, 3-10% of mud snail polypeptide, 0.8-1.5% of calcium salt, 3-8% of milk powder, 5-12% of lotus seed skin powder, 0.6-1.5% of active dried yeast, 2-6% saussurea costus oil, 3-10% of turnip powder and 5-15% of shellless egg. In such a mode, the problems that mud snail is inconvenient to eat and worse in fishy smell are solved, the mud snail bread has natural anti-bacteria, anti-corrosive and refreshing capacities, and the shelf life of the bread is prolonged. Physiological active substances and nutritional health-care components of the raw materials such as the flour, the mud snail, the lotus seed skin, the turnip, the saussurea costus oil and the egg are fully remained, so the nutrition is more comprehensive and richer, the health-care function is more prominent, the nutrition can be more easily adsorbed by people, the mouth feeling is softer and finer, the flavor is thicker, the taste is more unique, and the bread is green and safer and belongs to a health-care and health green healthy product. After people often eat the mud snail bread, various functions of a human body can be adjusted, diseases can be prevented and controlled and the body is strengthened.

Description

A kind of mud snail bread and processing method thereof

Technical field

The present invention relates to a kind of mud snail bread and processing method thereof, belong to food processing technology field.

Background technology

Bread is as a kind of popular food shown unique characteristics, and because of advantages such as its mouthfeel is soft, aromatic flavour, instants, the increasing people of quilt are as breakfast food.Therefore, improve the nutritive value of bread, necessary to improving the breakfast nutritious level of people.Existing market supply bread is that flour is major ingredient substantially, after adding other auxiliary material, add water and be modulated into dough, more by fermentation, shaping, shaping, baking form.It only is conceived to general nutrition, lacks the active factors of seashells bioactivator and specific health-care effect more, and color is very dull, low by human body digestion and absorption rate, and nutrition is run off in a large number.Simultaneously, because the bread water-holding capacity is larger, so shelf life is shorter, generally only have 2～3 days, surpass certain time limit, bread is inner hard crisp frangible, and epidermis chaps and becomes weak, and moisture moves, and moldy metamorphism makes it lose edibility.Therefore, for the freshness date and the shelf life that extend bread, production firm has added synthetic preservative in the bread process.But existing synthetic preservative can suppress the fermentation of yeast mostly, affect its edible flavor, and security is not high enough, the excessive edible health that is unfavorable for human body.

Mud snail (Bullacta exarata) is commonly called as " telling iron ", " yellow mud spiral shell ", " plum spiral shell " etc., be under the jurisdiction of the gastropod substances of opisthobranch molluscs, its shell is oval, crisp fritter, body surface has mucus, its shell can not be coated with whole healths, the edge of abdominal foot both sides is exposed at the outside of shell, and reflexed has come to hide the some of shell, perch at tide band of the middle end more, on the beach of silt or husky mud, little at stormy waves, trend is especially intensive in bay slowly, maximum with the East Sea and Huanghai Sea output, wherein with Zhoushan, the East Sea, the mud snail performance optimal that Ningbo one band produces, the large shell of body is thin, fine and tender taste, delicious, and not containing silt (silt in stomach), have the good reputation of " without husky mud snail ".According to supplementary Amplifications of the Compendium of Materia Medica, put down in writing: the effect that mud snail has filling liver kidney, beneficial marrow, moistening lung, improving eyesight, promotes the production of body fluid.The among the people of China, have with wine stain food, the way of preventing and treating sphagitis, pulmonary tuberculosis and cough due to yin deficiency.Modern scientific research shows, the mud snail meat contains the various trace elements such as rich in protein, fat, amino acid, glutamic acid, vitamin and calcium, phosphorus, iron, is a kind of intertidal shellfish with height nutritive value and medical value.

For now, people mainly absorb the nutritional labeling of mud snail in two ways by eating or pickle food raw, yet eat raw, are generally to cook fresh and alive mud snail, its fine and tender taste, deliciousness, other tool local flavor by methods such as steamed, poach, quick-frieds.But because the protein in mud snail is macromolecular substances, can not be directly absorbed by the body and utilize, and low molecular peptide isoreactivity material is fully free out, makes its contained abundant nutritional labeling fail to be fully utilized.And the moisture of mud snail meat is high, tissue is soft, and very easily putrid and deteriorated, freshness date is short, inadaptable remote the sale.Pickling edible is to take fresh and alive mud snail as raw material, adopting salt salt marsh or white wine, yellow rice wine to soak is processed into, nutritional labeling in mud snail is lost, microorganism exceeds standard seriously, utilize prior art to be difficult to control its microorganism, though add antibacterial material, increase salt, sugared content etc. certain effect is arranged, do not meet current low sugar, less salt, the health diet theory that additive-free, Storage is good.

In recent years, the Some Domestic scholar has carried out a large amount of research and discoveries to the mud snail physiologically active ingredient, the laboratory study technology that adopts trypsin hydrolysis mud snail soft tissue to make the mud snail polypeptide discloses [Hu Junfeng etc., " research of mud snail polypeptide enzymolysis process " " health must be read " 4 phases in 2011], the mud snail proteolysis is converted into polypeptide, there is new nutrition, function and biological nature, in human body, almost all directly absorbed, to hydroxy radical, DPPH free radical and ultra-oxygen anion free radical all have scavenging action, have well hypotensive, reducing blood lipid, improve immunity, antibiotic, antiviral, antifatigue, the isoreactivity function that delays senility [Jin Jing etc., " the extraction preparation of mud snail polypeptide and the Primary Study of antioxidation activity " " seeking medical advice and medicine " the 6th phase in 2012], and confirm mud snail polypeptide enough increment [Lin Huanle etc. that significantly suppress breast cancer cell SKBR-3 and prostate gland cancer cell PC-3 outside physical efficiency, " Primary Study of mud snail polypeptide antitumor activity " " biomedicine " the 2nd phase in 2012], just be based on the mud snail polypeptide human body is being had to many health cares and medical value, at medicine, cosmetics, food, it is special that the fields such as health products play a part with different effects.But because the fishy smell of mud snail self is heavier, proteolysis changes into polypeptide, and its fishy smell is more outstanding, be difficult to be accepted by the people, limited the development space of mud snail as raw-food material.Through retrieval, also do not see in the market the product appearance that mud snail is added into bread, also have no bibliographical information.

Summary of the invention

In view of this, the invention provides a kind of processing method of mud snail bread, the method had both solved mud snail inconvenient eating and fishy smell distinct issues, open up the new way of mud snail deep processing, enriched again characteristic, local flavor, the kind of bread, be absorbed by the body sooner when utilizing and give again that natural biological is antibacterial, anticorrosion, preservativity improving its alimentary health-care function and Geng Yi, shelf life is longer, green safety more, often various functions, the disease preventing and treating of the capable of regulating human body of food, improve the health.

For achieving the above object, the technical solution used in the present invention is: a kind of processing method of mud snail bread, this composition of raw materials is by weight percentage: flour 55～75%, mud snail polypeptide 3～10%, calcium salt 0.8～1.5%, milk powder 3～8%, lotus seeds skin powder 5～12%, active dry yeast 0.6～1.5%, Costusroot oil 2～6%, turnip powder 3～10%, egg 5～15% shells; Its processing method comprises that following step is poly-:

1. prepare the mud snail polypeptide: gather fresh and alive mud snail, clean, shell, get the rubbing of spiral shell meat and put into container, add the water of 1～5 times of spiral shell meat weight to stir, then the bromelain homogenate that adds spiral shell meat weight 0.15～6%, regulate pH value 5.5～7.5, and under 40～50 ℃ of conditions, enzymolysis is 3～6 hours, after enzymolysis under the condition of 80～95 ℃, go out enzyme 15 minutes, centrifugal, get supernatant concentration, spray-drying is crossed 100 mesh sieves, obtains the mud snail polypeptide;

2. prepare the turnip powder: gather the rhizome of fresh turnip, clean, be crushed to 30～50 purpose meal, the water that adds 3～12 times of meal weight, making beating, squeezing, obtain pressed liquor and press residue, 35～65 ℃ of hot water lixiviates 1～3 hour for press residue, filter, and obtains squeezing juice, squeezing juice and pressed liquor merge, reduced pressure concentration, spray-drying is crossed 100 mesh sieves, obtains the turnip powder;

3. prepare Costusroot oil: gather the root of Aplotaxis auriculata, clean, section, dry to water content and be less than 6%, and the Aplotaxis auriculata powder that to be crushed to granularity be 0.5～0.8mm, pass through supercritical CO ₂the method of extracting makes Costusroot oil;

4. take active dry yeast by formula and melt with appropriate warm water, obtain yeast juice;

5. take by formula the egg that shells and put into eggbeater, beat fast, whipping limit, limit adds the calcium salt of formula ratio, beats into pasty state, obtains egg liquid;

6. taking flour, turnip powder, lotus seeds skin powder, mud snail polypeptide, milk powder by formula pours in dough mixing machine and stirs, then add poly-egg liquid and the poly-yeast juice 4. of step 5. of step, water is regulated humidity while stirring, when being stirred to dough and will forming, the Costusroot oil that adds again formula ratio, be stirred to Costusroot oil and dough merges fully, obtain mixing dough;

7. by step, mixing dough 6. is that in 25～35 ℃, the relative humidity fermenting cellar that is 70～85%, standing for fermentation is taken out in 1.5～5 hours in temperature, and its subsequent process steps is the processing method operation of bread routinely, makes mud snail bread.

In above-mentioned processing method, the applicant shows through the result that research is attempted in many ways, be added into Costusroot oil in bread, there is tempting lastingly and more fragrance, can remove flavor and enhancing flavor, more easily cause people's appetite, make again bread of the present invention have more characteristic and health care.

Turnip in above-mentioned raw materials, distinguish the flavor of hot, sweet, bitter, warm in nature, returns stomach, Liver Channel, but promoting digestion to eliminate stagnation, removing toxicity for detumescence.Modern study is found, the rhizome of turnip contains the organic acid compounds such as flavones, saponin(e, tannin, polysaccharide, protein, crude fat, calcium, phosphorus, riboflavin, vitamin E, nicotinic acid and valine, leucine, arginine, methionine, aspartic acid, glutamic acid, tyrosine, p-coumaric acid, caffeic acid, forulic acid, gentianic acid, there is antibiotic, anti-oxidant, antitumor, anti-distortion, antifatigue, anti parasitic, suppress thyroxine synthetic, the effect such as delay senility.

The applicant utilizes this biological nature of rhizome of turnip just, adopt water extraction to make turnip powder and mud snail polypeptide, the active dry yeast compatibility, action compensating, make that multiple effect composition is compound has additional nutrients when health care that to bring into play each raw material components anti-oxidant, antibacterial, the effect of decomposing and adsorbing, not only slough the fishy smell of mud snail polypeptide, strengthened fragrance, and suppress microorganism and invade, prevent that bread is putrid and deteriorated, meanwhile, effectively promote again the formation of protein gel network, loaf volume and elasticity are increased, the softer exquisiteness of internal organizational structure, significantly improve the quality of bread.

Lotus seeds skin powder in above-mentioned raw materials, be to adopt the mechanical friction method to remove lotus seeds crust process gained crust, and this crust is crossed the powder of 80～100 mesh sieves through the flour mill fine grinding.It contains the multiple materials with health care such as abundant OPC, flavonoids, Anthraquinones, alkaloid, Polyphenols, saponin(e, polysaccharide, stevioside.

Aplotaxis auriculata another name " costus root " is the root of feverfew Aplotaxis auriculata (Aucklandia lappa Decne).It is warm in nature, and flavor is hot, bitter, returns spleen, stomach, large intestine, three warmers, gallbladder channel.According to the literature, contain the bioactivators such as saussurine, synanthrin, constuslactone, α-costol, α-costic acid, aplotaxene, β-costen, α-ionone, β-selinene, elemol, cedrenol, nerolidol in Aplotaxis auriculata.Stomach invigorating dissipate-swelling, promoting the flow of qi and relieving stagnancy, the antiabortive effect of pain relieving are arranged.There is promoting qi circulation, resolving food retention, soothing the liver, stomach invigorating, remarkable to controlling the effects such as the stagnation of the circulation of vital energy, fullness sensation in chest abdominal distension, vomiting dysentery.

The applicant is surprised to find, OPC, flavonoids, Anthraquinones, polyphenol compound and Costusroot oil, turnip powder in lotus skin powder are composite, Synergistic, there is again quite high water-retaining property and good gel-forming in the non-oxidizability that significantly improves bread and ageing resistance, effectively prevent bread the scattering and disappearing of moisture in processing or storage, delay that bread is aging, moldy metamorphism, more green safety.Through experiment, bread of the present invention preserve 6 months below 15 ℃, does not find aging, mouldy, the corruption such as weak of chapping and become, still pure, the soft exquisiteness of mouthfeel of fragrant strongly fragrant flavor.

The applicant also finds in experimentation, utilize the sweet taste of lotus skin powder self, in can also playing and the effect of bread tart flavour (regulate acid sugar than), CKIs matter, crude fat, amino acid etc. do not become sour and oxidation, prevent the degraded of flavone compound, significantly improved the bread health care.

Mud snail meat breaks down into amino acids in compatibility of the present invention, little peptide and other human body easily absorb little minute subconstiuent, having improved mud snail tires to the biological nutrition of human body, and because its molecular weight is little, so more easily be absorbed by the body sooner, being absorbed by the body of the physiological activator such as the protein that effectively promotes to have in bread, calcium and nutritive and health protection components, obtain more health benefit in order to human body.

The present invention has broken through traditional eating method of mud snail, mud snail inconvenient eating and fishy smell distinct issues had both been solved, open up the new way of mud snail deep processing, the physiological activator and the nutritive and health protection components that again the raw materials such as flour, mud snail, turnip, lotus seeds skin, Aplotaxis auriculata, egg, calcium salt are had are fully introduced in bread by rationally arranging of formulation parameter, produce synergy, the effect complementation.Thereby nutrition is abundant more comprehensively, health care is more outstanding, the utilization that more easily is absorbed by the body sooner, the softer exquisiteness of mouthfeel, fragrance is stronger, and local flavor is unique, and taste is more delicious, freshness date and shelf life are longer, and more green safety, be the green nourishing food of a kind of health care, health.Often edible have significant improvement effect to immunity degradation, weak and sickly, recovery after being ill, sub-health state and the crowd such as malnutritive, particularly can be the nutrition that sportsman, the crowd that specific demand arranged such as weak and sickly provide high-quality.

The specific embodiment

Below in conjunction with specific embodiment, further set forth the present invention.Be not used in and limit the scope of the invention but these embodiment only limit to the present invention is described.

Embodiment mono-

1. raw material is prepared:

1. prepare the mud snail polypeptide: gather fresh and alive mud snail, clean, shell, get the rubbing of spiral shell meat and put into container, in, add the water of 2 times of spiral shell meat weight to mix, then add the bromelain homogenate of spiral shell meat weight 1.1%, regulate pH value 6.5 enzymolysis 3.5 hours under 45 ℃ of conditions, after enzymolysis under the condition of 85 ℃, go out enzyme 15 minutes, centrifugal, get supernatant concentration, spray-drying is crossed 100 mesh sieves, obtains the mud snail polypeptide;

2. prepare the turnip powder: gather the rhizome of fresh turnip, clean, be crushed to 35 purpose meal, the water that adds 7 times of meal weight, making beating, squeezing, obtain pressed liquor and press residue, 45 ℃ of hot water lixiviates 2 hours for press residue, filter, and obtains squeezing juice, squeezing juice and pressed liquor merge, reduced pressure concentration, spray-drying is crossed 100 mesh sieves, obtains the turnip powder;

3. prepare Costusroot oil: gather the root of Aplotaxis auriculata, clean, section, dry to water content and be less than 6%, and the Aplotaxis auriculata powder that to be crushed to granularity be 0.6mm, pass through supercritical CO ₂the method of extracting makes Costusroot oil;

2. composition of raw materials:

Flour 63kg, mud snail polypeptide 5kg, lotus seeds skin powder 9kg, turnip powder 7kg, Costusroot oil 2.5kg, the egg 8kg that shells, calcium salt 1.2kg, milk powder 3.5kg, active dry yeast 0.8kg.

3. add work step poly-:

1. get the 0.8kg active dry yeast and melt with appropriate warm water, obtain yeast juice;

2. get the 8kg egg that shells and put into eggbeater, beat fast, whipping limit, limit adds the 1.2kg calcium salt, beats into pasty state, obtains egg liquid;

3. getting flour 63kg, lotus seeds skin powder 9kg, turnip powder 7kg, mud snail polypeptide 5kg, milk powder 3.5kg pours in dough mixing machine and stirs, then add poly-egg liquid and the poly-yeast juice 1. of step 2. of step, water is regulated humidity while stirring, when being stirred to dough and will forming, the Costusroot oil that adds again 2.5kg, be stirred to Costusroot oil and dough merges fully, obtain mixing dough;

4. by step, mixing dough 3. is that in 30 ℃, the relative humidity fermenting cellar that is 80%, standing for fermentation is taken out in 3 hours in temperature, and its subsequent process steps is the processing method operation of bread routinely, makes mud snail bread.

Embodiment bis-

1. raw material is prepared:

1. prepare the mud snail polypeptide: gather fresh and alive mud snail, clean, shell, get the rubbing of spiral shell meat and put into container, add the water of 3 times of spiral shell meat weight to mix, then the bromelain homogenate that adds spiral shell meat weight 0.9%, regulate pH value 6, and under 40 ℃ of conditions, enzymolysis is 5 hours, after enzymolysis under the condition of 90 ℃, go out enzyme 15 minutes, centrifugal, get supernatant concentration, spray-drying is crossed 100 mesh sieves, obtains the mud snail polypeptide;

2. prepare the turnip powder: gather the rhizome of fresh turnip, clean, be crushed to 45 purpose meal, the water that adds 9 times of meal weight, making beating, squeezing, obtain pressed liquor and press residue, 55 ℃ of hot water lixiviates 1.5 hours for press residue, filter, and obtains squeezing juice, squeezing juice and pressed liquor merge, reduced pressure concentration, spray-drying is crossed 100 mesh sieves, obtains the turnip powder;

3. prepare Costusroot oil: gather the root of Aplotaxis auriculata, clean, section, dry to water content and be less than 6%, and the Aplotaxis auriculata powder that to be crushed to granularity be 0.8mm, pass through supercritical CO ₂the method of extracting makes Costusroot oil;

2. composition of raw materials:

Flour 60kg, mud snail polypeptide 4.5kg, lotus seeds skin powder 10kg, turnip powder 6.5kg, Costusroot oil 3kg, the egg 9kg that shells, salt 1.1kg, milk powder 5kg, active dry yeast 0.9kg.

3. add work step poly-:

1. get the 0.9kg active dry yeast and melt with appropriate warm water, obtain yeast juice;

2. get the 9kg egg that shells and put into eggbeater, beat fast, whipping limit, limit adds the 1.1kg calcium salt, beats into pasty state, obtains egg liquid;

3. getting flour 60kg, lotus seeds skin powder 10kg, turnip powder 6.5kg, mud snail polypeptide 4.5kg, milk powder 5kg pours in dough mixing machine and stirs, then add poly-egg liquid and the poly-yeast juice 1. of step 2. of step, water is regulated humidity while stirring, when being stirred to dough and will forming, the Costusroot oil that adds again 3kg, be stirred to Costusroot oil and dough merges fully, obtain mixing dough;

4. by step, mixing dough 3. is that in 25 ℃, the relative humidity fermenting cellar that is 75%, standing for fermentation is taken out in 4.5 hours in temperature, and its subsequent process steps is the processing method operation of bread routinely, makes mud snail bread.

Claims

1. the processing method of a mud snail bread, it is characterized in that, the composition of raw materials of this mud snail bread is by weight percentage: flour 55～75%, mud snail polypeptide 3～10%, calcium salt 0.8～1.5%, milk powder 3～8%, lotus seeds skin powder 5～12%, active dry yeast 0.6～1.5%, Costusroot oil 2～6%, turnip powder 3～10%, egg 5～15% shells; Its processing method comprises that following step is poly-:

1. prepare the mud snail polypeptide: gather fresh and alive mud snail, clean, shell, get the rubbing of spiral shell meat and put into container, add the water of 1～5 times of spiral shell meat weight to mix, then the bromelain homogenate that adds spiral shell meat weight 0.15～6%, regulate pH value 5.5～7.5, and under 40～50 ℃ of conditions, enzymolysis is 3～6 hours, after enzymolysis under the condition of 80～95 ℃, go out enzyme 15 minutes, centrifugal, get supernatant concentration, spray-drying is crossed 100 mesh sieves, obtains the mud snail polypeptide;