CN103689673A - Fishy smell-free fish rice noodles and production method for same - Google Patents
Fishy smell-free fish rice noodles and production method for same Download PDFInfo
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- CN103689673A CN103689673A CN201310733589.1A CN201310733589A CN103689673A CN 103689673 A CN103689673 A CN 103689673A CN 201310733589 A CN201310733589 A CN 201310733589A CN 103689673 A CN103689673 A CN 103689673A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Polymers & Plastics (AREA)
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- Marine Sciences & Fisheries (AREA)
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- Fish Paste Products (AREA)
Abstract
The invention discloses fishy smell-free fish rice noodles and a production method for the same. The rice noodles are characterized in that based on the total weight of raw materials, the rice noodles contain 10 to 30 percent of fish proteins, 30 to 60 percent of rice and 10 to 30 percent of water, wherein the rice is treated by alpha-amylases and cyclodextrin glycosyltransferase after being impregnated by the water. The production method comprises the following steps: 1, impregnating the rice for 10 to 48 hours at room temperature by using water; 2, grinding the completely impregnated rice by using a refiner; 3, treating rice milk for 1 to 4 hours under the conditions of 30 to 65 DEG C and pH of 5 to 8 by using the alpha-amylases, and enzymatically decomposing the treated rice milk for 10 to 300 minutes under the conditions of 55 to 65 DEG C and pH of 6 to 9 to obtain enzymatically-decomposed rice milk by using the cyclodextrin glycosyltransferase; 4, grinding the fish at 0 to 4 DEG C; 5, uniformly mixing the ground fish and the enzymatically-decomposed rice milk by using a pulping machine, and treating the mixture for 30 to 300 minutes by using a chopper mixer; 6, extruding the chopped-mixed fish rice milk into rice noodles at temperature of 80 to 90 DEG C by using an extrusion cooking type flour mill, and performing aging and drying by using conventional methods.
Description
Technical field
The invention belongs to food technology field, relate to a kind of vermicelli from rice starch and preparation method thereof, particularly relate to a kind of vermicelli from rice starch that directly contains the flesh of fish without fishy smell flesh of fish ground rice and preparation method thereof.
Background technology
Rice is the main grain ration of China, and from northeast to Hainan, the population that the rice of take is staple food is a lot, is all to take rice as staple food especially with Ji Yi South, two sides, the middle and lower reach of Yangtze River.Main non-staple foodstuff---the ground rice that the rice of take is Raw material processing is kind with the longest history, that use is the most general.In Jiangxi Area, more than 50% resident be take ground rice as staple food, thereby ground rice is the main rice processed goods in Jiangxi Area.
Ground rice generally refers to the product that non-waxy rice is made through abrasive dust, boiling, moulding, the technique such as cooling, is generally strip, has dividing of circular and flat.At northern area, because of it, being similar to noodles, is again rice noodles (rice and flour).As a kind of important rice processed food, the feature such as ground rice is convenient and swift with it, nutrition is reasonable, taste is abundant becomes the important component part of the regional catering trade in south China area and Hong Kong, Macao and Taiwan, and in the world, differently flavoured ground rice also can be tasted in many areas.
Yet so for many years, although more and more to the research of ground rice, the variation of ground rice is little, particularly the nutritional labeling of its product does not have to change substantially.Particularly, with respect to wheat, the protein content in rice is lower, when edible as breakfast, this shortcoming is especially obvious, if therefore we can be improved the good protein nutrition that particularly human body needs of the nutrition of ground rice, that will be the good job feelings of benefiting land of plenty, the south of the River.
The flesh of fish is traditional high-quality protein, and at present food variety is greatly abundant, in the age that food is not deficient, the flesh of fish is rich in protein, be easy to be absorbed, and the lower advantage of fat content is more and more obvious.But the shortcoming of the flesh of fish is distinct equally, the existence of fishy smell has limited the application of the flesh of fish in food greatly, has particularly limited its application in the food of processing and Long-term Storage.About the flesh of fish, the research of especially resourceful freshwater fish fishy-removing-method is a lot, still at present, conventionally the flesh of fish all will add fishy smell man-hour and covers material adding, need special de-raw meat step, therefore strengthened the difficulty of its fishy-removing-method application, or improved its cost.
Summary of the invention
Based on foregoing, the object of this invention is to provide a kind of fishy smell little, even without fishy smell, be rich in fish protein, storage tolerance, good mouthfeel without fishy smell flesh of fish ground rice and preparation method thereof.This bean vermicelli, by oppressing and rice difference defibrination, carries out half hydrolysis to Rice & peanut milk, then processes through extrusion cooking.That the product obtaining has is nutritious, good mouthfeel, storage property is good and have the feature of peculiar flavour.
In order to achieve the above object, the present invention is achieved through the following technical solutions:
A kind of without fishy smell flesh of fish ground rice, wherein in this ground rice, contain the fish protein with total restatement 10%-30% of raw material, the rice of 30%-60% and the water of 10%-30%, process with alpha amylase and cyclodextrin glycosyltransferase after wherein said rice and described water soaking.
Preferred: wherein said alpha amylase is middle temperature amylase.
Wherein said cyclodextrin glycosyltransferase is beta-schardinger dextrin-glucosyltransferase.
Wherein in the ground rice after alpha amylase and the processing of beta-schardinger dextrin-glucosyltransferase, preferably contain the beta-schardinger dextrin-of 1%-10%.
A preparation method for flesh of fish ground rice as above, is characterized in that comprising the following steps:
(1) under room temperature by the rice of the total restatement 30%-60% weight with raw material the water soaking 10-48 hour in order to total restatement 10%-30% of raw material;
(2) by the rice paste mill grinding soaking into;
(3) under 30-65 ℃, the condition of pH5-8 with the Rice & peanut milk 1-4 hour in alpha amylase treatment step (2), with cyclodextrin glycosyltransferase enzymolysis 10-300 minute under 55-65 ℃, pH6-9, obtain the Rice & peanut milk after enzymolysis subsequently;
(4) at 0-4 ℃, the flesh of fish of the total restatement 10%-30% with raw material is rubbed;
(5) by the flesh of fish of rubbing and Rice & peanut milk after enzymolysis with the mixing of slurrying, with cutmixer, process 30-300 minute subsequently;
(6) at temperature 80-90 ℃, the flesh of fish Rice & peanut milk of cutting after mixing is extruded into bean vermicelli with extrusion cooking formula flour mill, aging according to conventional method, dry subsequently.
Preferred:
Wherein under 35-55 ℃, the condition of pH5-8 with the Rice & peanut milk 1-2 hour in alpha amylase treatment step (2).
Wherein under 45 ℃, the condition of pH6.5-7.5 with the Rice & peanut milk in alpha amylase treatment step (2) 1.5 hours.
Wherein the enzymatic hydrolysis condition of cyclodextrin glycosyltransferase is 55-60 ℃, pH6-8, enzymolysis time 10-200 minute.
Wherein the enzymatic hydrolysis condition of cyclodextrin glycosyltransferase is 55-60 ℃, pH6-8, enzymolysis time 10-120 minute.
Wherein the enzymatic hydrolysis condition of cyclodextrin glycosyltransferase is 55-60 ℃, pH6-8, enzymolysis time 30-60 minute.
Wherein said cyclodextrin glycosyltransferase is beta-schardinger dextrin-glucosyltransferase.
Wherein after alpha amylase enzymolysis with beta-schardinger dextrin-glucosyltransferase under 55-60 ℃, pH6.4-7.2, enzymolysis 45 minutes.
The specific embodiment
Below in conjunction with embodiment, the present invention is described further.Following examples are only several specific embodiment of the present invention, but design concept of the present invention is not limited to this, allly utilize this design to carry out the change of unsubstantiality to the present invention, all should belong to the behavior of invading protection domain of the present invention.
embodiment 1
takethe fish protein of 10kg, the rice of 60kg and the water of 30kg.Subsequently under room temperature by rice water soaking 24 hours (diel); By the rice paste mill grinding soaking into; Under 30-65 ℃, the condition of pH5-8, with alpha amylase, process Rice & peanut milk 1-4 hour, with cyclodextrin glycosyltransferase enzymolysis 10-300 minute under 55-65 ℃, pH6-9, obtain the Rice & peanut milk after enzymolysis subsequently; At 0-4 ℃, will oppress rubbing; The flesh of fish of rubbing and Rice & peanut milk after enzymolysis, with the mixing of slurrying, are processed to 30-300 minute with cutmixer subsequently; At temperature 80-90 ℃, the flesh of fish Rice & peanut milk of cutting after mixing is extruded into bean vermicelli with extrusion cooking formula flour mill, aging according to conventional method, dry subsequently.
embodiment 2
takethe fish protein of 20kg, the rice of 50kg and the water of 30kg.Subsequently under room temperature by rice water soaking 12 hours; By the rice paste mill grinding soaking into; Under 55 ℃, the condition of pH6.5, with alpha amylase, process Rice & peanut milk 2 hours, subsequently with the cyclodextrin glycosyltransferase Rice & peanut milk that enzymolysis obtains after enzymolysis for 120 minutes under 60 ℃, pH7.2; At 0-4 ℃, will oppress rubbing; The flesh of fish of rubbing and Rice & peanut milk after enzymolysis, with the mixing of slurrying, are processed 300 minutes with cutmixer subsequently; 85 ℃ of temperature, the flesh of fish Rice & peanut milk of cutting after mixing is extruded into bean vermicelli with extrusion cooking formula flour mill, aging according to conventional method, dry subsequently.
embodiment 3
takethe fish protein of 30kg, the ratio of the rice of 40kg and the water of 30kg, takes raw material.Method with embodiment 2 is made ground rice.
embodiment 4
Take the rice of 10kg, it,, with after water saturates, is made to ground rice with conventional method, for contrast.
The strip-breaking rate of test bean vermicelli
The bean vermicelli that the bean vermicelli that embodiment 2 is made and embodiment 4 make cuts into every and is about 20cm, gets 50, the bean vermicelli sheared, is placed in beaker, adds 1500ml water, after boiling, adds bean vermicelli, again after boiling, maintains 20min.Naturally after cooling, bean vermicelli is taken out one by one, calculate strip-breaking rate, rear total number-50 of strip-breaking rate=boil.
Its result is as follows:
Can find out added the flesh of fish after its strip-breaking rate lower than common ground rice, this may be because the beta-schardinger dextrin-containing in the starch after enzymolysis is combined with fish protein, has formed new network structure, result improves its boiling fastness.Meanwhile, sensory evaluation also shows, adds the ground rice of the flesh of fish there is no obvious fishlike smell, and this may be to have covered the fishy smell of oppressing owing to having produced some flavor substances after rice starch enzymolysis, and beta-schardinger dextrin-also has obvious deodorization effect simultaneously.
Claims (10)
1. without fishy smell, oppress ground rice for one kind, it is characterized in that, wherein in this ground rice, contain the fish protein with total restatement 10%-30% of raw material, the rice of 30%-60% and the water of 10%-30%, process with alpha amylase and cyclodextrin glycosyltransferase after wherein said rice and described water soaking.
2. as claimed in claim 1 a kind ofly it is characterized in that without a fishy smell flesh of fish ground rice, wherein said alpha amylase is middle temperature amylase.
3. as claimed in claim 1 a kind ofly it is characterized in that without a fishy smell flesh of fish ground rice, wherein said cyclodextrin glycosyltransferase is beta-schardinger dextrin-glucosyltransferase.
4. as claimed in claim 1 a kind ofly it is characterized in that without a fishy smell flesh of fish ground rice, wherein in the ground rice after alpha amylase and beta-schardinger dextrin-glucosyltransferase are processed, preferably contain the beta-schardinger dextrin-of 1%-10%.
5. the preparation method without fishy smell flesh of fish ground rice in any one claim as mentioned above, is characterized in that comprising the following steps:
(1) under room temperature by the rice of the total restatement 30%-60% weight with raw material the water soaking 10-48 hour in order to total restatement 10%-30% of raw material;
(2) by the rice paste mill grinding soaking into;
(3) under 30-65 ℃, the condition of pH5-8 with the Rice & peanut milk 1-4 hour in alpha amylase treatment step (2), with cyclodextrin glycosyltransferase enzymolysis 10-300 minute under 55-65 ℃, pH6-9, obtain the Rice & peanut milk after enzymolysis subsequently;
(4) at 0-4 ℃, the flesh of fish of the total restatement 10%-30% with raw material is rubbed;
(5) by the flesh of fish of rubbing and Rice & peanut milk after enzymolysis with the mixing of slurrying, with cutmixer, process 30-300 minute subsequently;
(6) at temperature 80-90 ℃, the flesh of fish Rice & peanut milk of cutting after mixing is extruded into bean vermicelli with extrusion cooking formula flour mill, aging according to conventional method, dry subsequently.
6. a preparation method for flesh of fish ground rice as claimed in claim 5, is characterized in that, wherein under 35-55 ℃, the condition of pH5-8 with the Rice & peanut milk 1-2 hour in alpha amylase treatment step (2); Further preferably: wherein under 45 ℃, the condition of pH6.5-7.5 with the Rice & peanut milk in alpha amylase treatment step (2) 1.5 hours.
7. a preparation method for flesh of fish ground rice as claimed in claim 5, is characterized in that, wherein the enzymatic hydrolysis condition of cyclodextrin glycosyltransferase is 55-60 ℃, pH6-8, enzymolysis time 10-200 minute; Further preferably: wherein the enzymatic hydrolysis condition of cyclodextrin glycosyltransferase is 55-60 ℃, pH6-8, enzymolysis time 10-120 minute.
8. a preparation method for flesh of fish ground rice as claimed in claim 5, is characterized in that, wherein the enzymatic hydrolysis condition of cyclodextrin glycosyltransferase is 55-60 ℃, pH6-8, enzymolysis time 30-60 minute.
9. a preparation method for flesh of fish ground rice as claimed in claim 5, is characterized in that, wherein said cyclodextrin glycosyltransferase is beta-schardinger dextrin-glucosyltransferase.
10. a preparation method for flesh of fish ground rice as claimed in claim 5, is characterized in that, wherein after alpha amylase enzymolysis with beta-schardinger dextrin-glucosyltransferase under 55-60 ℃, pH6.4-7.2, enzymolysis 45 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310733589.1A CN103689673A (en) | 2013-12-26 | 2013-12-26 | Fishy smell-free fish rice noodles and production method for same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310733589.1A CN103689673A (en) | 2013-12-26 | 2013-12-26 | Fishy smell-free fish rice noodles and production method for same |
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| CN103689673A true CN103689673A (en) | 2014-04-02 |
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| CN201310733589.1A Pending CN103689673A (en) | 2013-12-26 | 2013-12-26 | Fishy smell-free fish rice noodles and production method for same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689672A (en) * | 2013-12-26 | 2014-04-02 | 吴壮志 | Fishy smell-free difficult-to-break fish rice noodles and production method for same |
| CN108208565A (en) * | 2017-12-31 | 2018-06-29 | 定远县永恒粮贸有限公司 | A kind of processing method for eating rice noodles suitable for teenager |
| CN110731449A (en) * | 2019-11-13 | 2020-01-31 | 衡阳香樟苑生态农业发展科技有限公司 | Fish and Rice flour with corn flavor |
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| CN101258905A (en) * | 2007-03-06 | 2008-09-10 | 王再贺 | Method for preparing health nutrition rice containing soybean |
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| CN102894281A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | High-protein nutrient dried noodles |
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- 2013-12-26 CN CN201310733589.1A patent/CN103689673A/en active Pending
Patent Citations (5)
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| CN101011120A (en) * | 2007-01-15 | 2007-08-08 | 曾鸿 | Nutrition type instant fish noodle and making method thereof |
| CN101258905A (en) * | 2007-03-06 | 2008-09-10 | 王再贺 | Method for preparing health nutrition rice containing soybean |
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| CN102894281A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | High-protein nutrient dried noodles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689672A (en) * | 2013-12-26 | 2014-04-02 | 吴壮志 | Fishy smell-free difficult-to-break fish rice noodles and production method for same |
| CN103689672B (en) * | 2013-12-26 | 2016-03-02 | 吴壮志 | A kind of flesh of fish ground rice without the not easily broken bar of fishy smell and preparation method thereof |
| CN108208565A (en) * | 2017-12-31 | 2018-06-29 | 定远县永恒粮贸有限公司 | A kind of processing method for eating rice noodles suitable for teenager |
| CN110731449A (en) * | 2019-11-13 | 2020-01-31 | 衡阳香樟苑生态农业发展科技有限公司 | Fish and Rice flour with corn flavor |
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