CN103844269A - Method for producing rice and noodle food through single-cell protein nutrient solution prepared by fruit and vegetable fermentation - Google Patents

Method for producing rice and noodle food through single-cell protein nutrient solution prepared by fruit and vegetable fermentation Download PDF

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Publication number
CN103844269A
CN103844269A CN201210519609.0A CN201210519609A CN103844269A CN 103844269 A CN103844269 A CN 103844269A CN 201210519609 A CN201210519609 A CN 201210519609A CN 103844269 A CN103844269 A CN 103844269A
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vegetables
rice
fruits
fruit
food
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兰敬墨
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a method for producing rice and noodle food through a single-cell protein nutrient solution prepared by fruit and vegetable fermentation. The method comprises the steps of grinding and pulping fruits or vegetables, adding sugars or a sugar type substance, adding clean water to prepare fruit and vegetable pulp, preparing active fruit and vegetable yeast slurry through high-activity dry yeast, preparing the single-cell protein nutrient solution through autolysis enzymolysis, and adding rice flour or wheat flour to prepare various types of rice and noodle food. The total protein content of a finished product is increased by over 50 percent; furthermore, the conventional rice and noodle food is lack of animal proteins, and the finished product is added with various vitamins and minerals in the fruits and the vegetables and dietary fibers. The problems that a large amount of rice and noodle food in China, particularly some types of instant rice and noodle food, is incomplete and unbalanced in nutritional structure and is low in level are solved by a simple and economical method.

Description

Prepare the method for single cell protein nutrient solution production rice and flour food with fruits and vegetables fermentation
One. technical field:
The invention belongs to food fermentation field, a kind of method of preparing single cell protein nutrient solution production rice and flour food with fruits and vegetables fermentation.
Two. background technology:
Rice and flour food can only provide for people the constant nutrition such as carbohydrate, phytoprotein, fat, water, the basic need No that can only meet diet balance has animal protein composition, and vitamin, mineral matter, holophytic nutrition cellulose content are also fewer, need to supplement by picked-up Qin Xu Fish meat egg and fruit and vegetable, like this could comprehensive, balanced, enough healthy needs that meet people.The chronic degenerative disorders of modern society: the reason rolling up as heart disease, diabetes, osteoporosis, hypertension, cancer etc.; except ecological deterioration, food security crisis, lifestyle change, diet structure is unreasonable, uneven, lack necessary nutrient is also a major reason.
Steamed bun, large flat bread, noodles, ground rice are popular staple foods in rice and flour food, if be not aided with the non-staple foodstuff such as fruit, vegetables and meat egg, frequent long-time single edible, will produce malnutrition, affect healthy.
According to statistics, China consumes more than 300 ten thousand tons of Wheat Production steamed buns every year, is one of China resident staple food.In China North China, northeast and the Northwest, many rural migrant worker's Chinese meals are exactly several steamed buns, one bag of salted vegetables, and one bottle of mineral water, the non-constant of dietetic nutrition situation, brings many hidden danger to safety in production.Convenient for production 48,900,000,000 bag of China in 2007, the share of the industrial processes food 46% of Yi Zhan China taking grain as raw material, it is being born and is transforming national 10% wheat, from nutrition hygienics viewpoint analysis, instant noodles are only a kind of food of allaying one's hunger, be of low nutritive value, never can be considered staple food, long-term eating can be caused muscular dystrophy, as lose weight, become thin, edema, dry skin, pale, anaemia, easily catch a cold etc., research data confirmation, the people who has instant noodles for a long time, has 60% trouble malnutrition.Instant noodles have sizable consumer groups in poverty-stricken area, be taken as children and teen-age breakfast in some poverty-stricken areas, the staple food in some mining areas as lower miner people, board at school in student, instant noodles are quite general as dinner morning.
The present invention has solved the large rice and flour food of China by the method for simple economy, more particularly facilitates the problem that rice and flour food trophic structure is not comprehensive, unbalanced, level is lower.
Three. summary of the invention:
The invention provides a kind of method of preparing single cell protein nutrient solution production rice and flour food with fruits and vegetables fermentation, it is characterized in that, described rice and flour food is for convenience of instant noodles, convenient rice flour noodles in food, vermicelli in traditional food, steamed twisted roll, steamed bun, roasting steamed bun, steamed sponge cake, biscuit, bread, and various dilated food; The fruit of fermentation use is the fresh melons and fruits in various places, four seasons north and south, and vegetables are various fresh vegetables, relate to most of root vegetables, stem dish class, leaf vegetables, flower vegetables, fruit vegetables and fungi plant; Single cell protein nutrient solution is ferment the yeast cake slurries that make then the complete protein nutrient solution obtaining after biodegradation of fresh fruit of vegetables juice active dry yeast.
Production craft step of the present invention is as follows:
One or more fresh fruits, vegetable cleaning are clean 1., smash defibrination, add equivalent glucide as juice from sugar cane or sorghum saccharatum juice or beet juice, while adding molasses or sucrose, should add a certain amount of clean water, the total amount that makes slurries is fruit, vegetable juice one times, the sugar content of whole slurries, in 10% left and right, is boiled after 5 minutes cooling for subsequent use.
2. in slurries, access 2%～3% high activity dried yeast, adjust PH to 5, in 28 DEG C of fermentations 6～12 hours, making yeast concentration was the fruits and vegetables yeast slurries of 12%～18% left and right.In the time of industrial-scale production, reply fermentation tank adds and send filtration pure air, if when in fruit, vegetable juice fluid component, the content of nitrogen and phosphorus is on the low side, and the demand to nitrogen and phosphorus source when accessible a certain amount of ammonium sulfate and phosphorus pentoxide ， Yi Full foot yeast propagation in slurries.
3. fruits and vegetables yeast slurries are placed in and protect warm Clip cover, add self-dissolving to promote thing sodium chloride, self-dissolving hydrolysis 10～18 hours, adds protease hydrolyzed 8～12 hours, 52 DEG C～58 DEG C of self-dissolving hydrolysis temperatures.
4. the animal protein in single cell protein fruit vegetable nutrient liquid is from unicellular yeast bacterium, and about every 100ml content 8.1g, about amino-acid nitrogen 0.45g, vegetable protein is from vegetables, and every 100ml content is in 0.5g left and right.
5. nutrient solution can directly add flour and face, is used for doing the fermentation rice and flour foods such as steamed bun, roasting steamed bun, steamed sponge cake, biscuit with leavening fermentation; Or be used for cooking instant noodles, vermicelli, ground rice etc.Flour with the ratio of nutrient solution in 4～6 to 6～4 left and right.Animal protein content 3.2g left and right in every 100g rice and flour food finished product, vegetable protein 6.5g left and right.As in butt, in every 100g rice and flour food finished product, total protein content can reach 13.9g.
The present invention compared with prior art has the following advantages:
1. fruits and vegetables fermentation single cell protein Nutritive Rice pastries have improved more than 50% than traditional rice and flour food gross protein level, and be the good protein that human body is easy to digest and assimilate, general adult's every day, edible 200g Nutritive Rice pastries, just can meet amino acid whose requirement.
2. in Nutritive Rice pastries, fruit and vegetable composition accounts for 40%～60%, has increased multivitamin and mineral matter and dietary fiber, and in process, nutrient loss and loss in fruit and vegetable reduce a lot than other processing mode.
3. because yeast has been bred several times in fruits and vegetables fermentation, and pass through self-dissolving enzymolysis, except animal protein and amino acid, abundant enzyme and bioactivator and a large amount of B family vitamin are also brought, as coacetylase, ubiquinone, glutathione, ergosterol, beta glucan and mannosan etc., to improving body immunity, anti-oxidant, radioresistance, anti-ageingly having an extremely important effect, these benefit materials are difficult to seek in traditional rice and flour food.
4. production technology is simple, with low cost: in rice and flour food, can not directly to add 7% above dry ferment or 20% above wet yeast, particularly through the wet yeast of doing of degraded, otherwise the difficult pharynx of bitter taste and peculiar smell, the non-constant of edibility, will be through removing bitter taste and peculiar smell processing, its processing cost is the several times that yeast is worth.Breed saccharomycete by the method for fruits and vegetables fermentation and can reach more than 6 times, No has bitter taste, peculiar smell, and has reduced original autochthonal smell in raw material vegetables.
Production equipment is few, and without a large amount of expensive equipments of front and back end in yeast and yeast extract product production, production scale is changeable, and rice and flour food manufacturing enterprise only need add a set of disposable Zymolysis Equipment with Clip cover heat-preserving equipment.
5. Nutritive Rice pastries are safe: the yeast after degraded contains abundant flavour nucleotide, itself are exactly the tasty agents of natural, Yuan Full, need not add in addition the monosodium glutamate such as chickens' extract, monosodium glutamate; Also No has the risk of easily introducing antibiotic, hormone will absorb animal protein by edible Qin Xu Fish meat egg time; Without adding essence common in food product, pigment, anticorrisive agent, antioxidant etc.
5. environmental protection, energy consumption are low: except fruit washing vegetables waste water and flushing device waste water, ， No has any discharge of wastewater, produce steam produce ， No a small amount of waste gas and have any toxic emission except heating; No is corrosive, radioactivity, noxious material produce.
Four. detailed description of the invention:
Embodiment 1. amino acid apple steamed buns.
Apple 300g cleans, and smashes and wears into screened stock liquid, adds white sugar 35g, clean water 500g, boils after 5 minutes and is cooled to 30 DEG C.In slurries, access 12g high activity dried yeast, adjust PH to 5, in 28 DEG C of fermentations 6～12 hours, the about 650ml of apple active dry yeasr slurries making.Get 30ml active dry yeasr slurries for subsequent use in refrigerator and cooled Tibetan, all the other slurries add 4g salt, and self-dissolving degraded 30 hours, from 52 DEG C～58 DEG C of solubility temperatures.The about 500ml of single cell protein nutrient solution slurries after self-dissolving, adds sodium acid carbonate PH and is adjusted to 7.While being cooled to 40 DEG C, add 600g Plain flour and 30ml active dry yeasr slurries for subsequent use, then make steamed bun by known method.The heavily about 1000g of amino acid apple steamed bun making, moisture 43% left and right, the about 3.2g of every 100g steamed bun animal protein content, the about 6g of phytoprotein content, the about 9.2g of gross protein, protein level has improved 53% than traditional steamed bun, total amino acid content 1.15g, delicious taste is soft, has also increased the distinctive fragrant of some apples, without the bitter peculiar smell of yeast.
Embodiment 2. melon dish double protein vermicelli.
Pumpkin 100g, Chinese cabbage 100g, celery 100g, phoenix tail are eaten 100g and are cleaned, and pumpkin peeling, except seed, is smashed defibrination, wears into the following screened stock of 8 μ m with colloid mill, adds white sugar 60g, adds clean water 400g, boils after 5 minutes and is cooled to 30 DEG C.In slurries, access 12g high activity dried yeast, adjust PH to 5, in 28 DEG C of fermentations 8～15 hours, the about 500ml of vegetable active yeast slurries making.Add 6g salt, self-dissolving degraded 30 hours, from 52 DEG C～58 DEG C of solubility temperatures.Single cell protein nutrient solution after self-dissolving adds sodium acid carbonate and adjusts PH to 7.5.While being cooled to 25 DEG C, add 900g Strong flour, add 15g sodium alginate, then make vermicelli by known method.The about 1000g of melon dish double protein vermicelli making, moisture 15% left and right, the about 3.2g of every 100g vermicelli unicellular yeast protein, the about 6.5g of phytoprotein content, vermicelli mouthfeel is good, not with monosodium glutamate chickens' extract, taste is also very fresh, and delicate flavour is very mellow, without the autochthonal smell of vegetables and the bitter peculiar smell of yeast.
The roasting steamed bun grain of embodiment 3. vegetables high calcium bubble.
Onion 100g, tomato 100g, carrot 100g, cabbage 100g, dry sea-tangle 50g clean, and sea-tangle bubble is sent out, and all smashes and wears into screened stock liquid, adds white sugar 60g, adds clean water 500g, boils after 5 minutes and is cooled to 30 DEG C.In slurries, access 12g high activity dried yeast, adjust PH to 5, in 28 DEG C of fermentations 8～15 hours, the about 750ml of vegetable active yeast slurries making.Get 50ml active dry yeasr slurries for subsequent use in refrigerator and cooled Tibetan, all the other slurries add 10g salt, and self-dissolving hydrolysis 12 hours, adds 0.2% protease, enzymolysis 12 hours, 52 DEG C～58 DEG C of self-dissolving hydrolysis temperatures.Single cell protein nutrient solution after self-dissolving enzymolysis adds sodium acid carbonate and adjusts PH to 7.While being cooled to 40 DEG C, add 850g Plain flour and 50ml active dry yeasr slurries for subsequent use, then make steamed bun by known method.Make the heavily about 1580g of steamed bun, moisture 44% left and right.Steamed bun is cut into the square steamed bun grain of 10mm, bakes moisture 18% left and right with baking box moderate heat, then bake moisture≤12% with micro-wave oven, make the roasting steamed bun grain of heavily about 1000g vegetables high calcium bubble.Outside the roasting steamed bun grain isolating protein of every 100g and amino acid content are very high, calcium content reaches 120mg.The roasting steamed bun grain lower shelf-life of room temperature condition is greater than 180 days, brews with boiling water flavouring material bag, and the nutrition of taste mouthfeel is all fine, is novel healthy instant food.When industrial-scale production, roasting mode can change the alternate manner that energy-saving efficiency is higher into.

Claims (3)

1. a method of preparing single cell protein nutrient solution production rice and flour food with fruits and vegetables fermentation, it comprises following processing step:
Prepare fruits and vegetables containing liquid syrup, fruits and vegetables active dry yeasr slurries, single cell protein fruit vegetable nutrient liquid, fruit vegetable nutrient rice and flour food.
2. the method for preparing single cell protein nutrient solution production rice and flour food with fruits and vegetables fermentation according to claim 1, is characterized in that concrete production stage is:
Prepare fruits and vegetables containing liquid syrup: one or more fruit-vegetable clear wash cleans are smashed to defibrination, and sugaring or glucide, add clean water, the total amount that makes slurries is fruit, vegetable juice one times, the sugar content of whole slurries, in 10% left and right, is boiled after 5 minutes cooling.
Prepare fruits and vegetables active dry yeasr slurries: fruits and vegetables, containing liquid syrup access 2%～3% high activity dried yeast, are adjusted PH to 5, in 28 DEG C of fermentations 6～12 hours, make fruits and vegetables active dry yeasr slurries.
Prepare single cell protein fruit vegetable nutrient liquid: in fruits and vegetables active dry yeasr slurries, add self-dissolving to promote thing sodium chloride, self-dissolving hydrolysis 10～18 hours, add protease hydrolyzed 8～12 hours, 52 DEG C～58 DEG C of self-dissolving hydrolysis temperatures, single cell protein fruit vegetable nutrient liquid is adjusted PH to 7 left and right.
Prepare fruit vegetable nutrient rice and flour food: make various rice and flour foods in the ratio of ground rice or flour and single cell protein fruit vegetable nutrient liquid 4～6: 6～4.
3. the method for preparing single cell protein nutrient solution production rice and flour food with fruits and vegetables fermentation according to claim 2, it is characterized in that fruit is the fresh melons and fruits in various places, four seasons north and south, vegetables are various fresh root vegetableses, stem dish class, leaf vegetables, flower vegetables, fruit vegetables and fungi plant; Sugar is sucrose, fructose and molasses, and glucide is juice from sugar cane, sorghum saccharatum juice, beet juice; Rice and flour food is for convenience of instant noodles, convenient rice flour noodles in food, the vermicelli in traditional food, steamed twisted roll, steamed bun, roasting steamed bun, steamed sponge cake, biscuit, bread, and various dilated food.
CN201210519609.0A 2012-12-05 2012-12-05 Method for producing rice and noodle food through single-cell protein nutrient solution prepared by fruit and vegetable fermentation Pending CN103844269A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104970315A (en) * 2015-06-30 2015-10-14 安徽鸿泰食品有限公司 Fermented puffed semi-finished food product
CN106666378A (en) * 2016-11-26 2017-05-17 安徽轩芝缘生物科技有限公司 Ganoderma lucidum steamed bun capable of improving sleep
CN108660084A (en) * 2018-05-23 2018-10-16 河南农业大学 The preparation method of a large amount of button capsule laminating adhesive yeast
CN109527372A (en) * 2018-12-29 2019-03-29 朱仁民 A kind of multidimensional paddy flour electuary and preparation method thereof that can nourish the vital organs of the human body

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104970315A (en) * 2015-06-30 2015-10-14 安徽鸿泰食品有限公司 Fermented puffed semi-finished food product
CN106666378A (en) * 2016-11-26 2017-05-17 安徽轩芝缘生物科技有限公司 Ganoderma lucidum steamed bun capable of improving sleep
CN108660084A (en) * 2018-05-23 2018-10-16 河南农业大学 The preparation method of a large amount of button capsule laminating adhesive yeast
CN109527372A (en) * 2018-12-29 2019-03-29 朱仁民 A kind of multidimensional paddy flour electuary and preparation method thereof that can nourish the vital organs of the human body

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Application publication date: 20140611