CN103858971B - A kind of hydrolysis Chicken haematoglobin-meat flavour soda cracker and preparation method thereof - Google Patents
A kind of hydrolysis Chicken haematoglobin-meat flavour soda cracker and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to food-processing method technical field, particularly relate to a kind of hydrolysis Chicken haematoglobin-meat flavour soda cracker and preparation method thereof; The technical problem solved is to provide a kind of Chicken haematoglobin enzymolysis liquid as the meat flavour biscuit becoming taste material to substitute the making of Prof. Du Yucang spices.The present invention is hydrolyzed Chicken haematoglobin-meat flavour soda cracker, its raw material contains the component of following weight proportioning: (1) major ingredient forms: wheat flour 200 parts, (2) auxiliary material composition: Chicken haematoglobin enzymolysis liquid 5-10 part, active dry yeast 2-4 part, sodium acid carbonate 0.5-1.5 part, edible salt 2-4 part, food fibre powder 5-10 part, vegetable oil 5-10 part, water is appropriate.Biscuit of the present invention has natural meat flavour fragrance and the advantage of some polyphenoils, and the active ingredients such as most of amino acid, polypeptide, are more conducive to the health of consumer.Collocation food fibre powder, makes product low sugar low in calories, and has abundanter trophic structure.
Description
Technical field
The invention belongs to food-processing method technical field, particularly relate to a kind of hydrolysis Chicken haematoglobin-meat flavour soda cracker and preparation method thereof.
Background technology
Blood is the byproduct in meat industry, and animal blood accounts for 8% of its body weight, butchers rear collectable blood and accounts for 4.5% of its body weight.Animal blood contains abundant nutriment, especially protein, and its content can compare favourably with lean meat, and therefore blood have the title of " liquid meat " in west, has good value.Along with China's bird industrial expansion, the annual production of chicken blood is considerable, but major part is discharged with the form of discarded object, not only causes the waste of resource, and causes serious environmental pollution.
Meat flavour biscuits in the market, mostly its meat flavour fragrance is that the meat flavor material by with the addition of Prof. Du Yucang in manufacturing process causes, not containing real meat material in biscuit.The present invention is for providing the meat flavour biscuit of a kind of Chicken haematoglobin enzymolysis liquid as becoming taste material to substitute the making of Prof. Du Yucang spices.
Summary of the invention
Technical problem solved by the invention is to provide a kind of Chicken haematoglobin enzymolysis liquid as the meat flavour biscuit becoming taste material to substitute the making of Prof. Du Yucang spices.
Meat flavour biscuit of the present invention is hereinafter referred to as hydrolysis Chicken haematoglobin-meat flavour soda cracker, and it is the meat flavour soda cracker utilizing Chicken haematoglobin enzymolysis liquid to prepare, and Maillard reaction occurs for chicken blood and glucose etc., produces natural meat-like flavor.In reaction, one or more amino acid (or proteins and peptides), by number of ways and reducing sugar reaction, produce many volatile aroma things and some polyphenoils.Adopt Chicken haematoglobin enzymolysis liquid as the meat flavour biscuit becoming taste material to substitute the making of Prof. Du Yucang spices, mouthfeel is harmonizing nature more, adds the amino acid whose content of product, is more beneficial to health.Adopt enzymatic hydrolysis Chicken haematoglobin, both some carcinogenicity materials that classical acid Hydrolyze method easily produces can have been avoided, also the sodium salt in product and some amino acid can be avoided to be destroyed, and simultaneously compared with acid and alkali hydrolysis, the product colour that enzyme process obtains is vivider, local flavor is softer.
Chicken haematoglobin enzymolysis liquid adds in flour by the present invention, collocation food fibre powder, vegetable oil, through soda cracker prepared by fermentation, rolling, baking, the technique such as shaping, not only color and luster soft pleasant, sweet mouthfeel is crisp, and low fat and sugar, nutritious, long shelf-life, is easy to realize suitability for industrialized production.
The present invention is hydrolyzed Chicken haematoglobin-meat flavour soda cracker, and its raw material contains the component of following weight proportioning:
(1) major ingredient composition:
Wheat flour 200 parts
(2) auxiliary material composition:
Further preferably, its raw material contains the component of following weight proportioning:
(1) major ingredient composition:
Wheat flour 200 parts
(2) auxiliary material composition:
Further preferred, its raw material contains the component of following weight proportioning: (1) major ingredient forms:
Wheat flour 200 parts
(2) auxiliary material composition:
Described Chicken haematoglobin enzymolysis liquid is the preparation of following method:
A, batching: with chicken blood for raw material, with natrium citricum, alkali protease, Cys, glucose or monose, V
b1for Chicken haematoglobin enzymolysis liquid prepared by auxiliary material;
Wherein, described protease is alkali protease, papain or bromelain; Preferred alkali protease;
B, pretreatment, precipitation: add its quality 1-4%(w/w according to the amount of new freshly-slaughtered poultry blood) natrium citricum, stir;
C, separation of red blood cells: the chicken blood 120-200 mesh screen mixed, removing crude fibre, filtrate is centrifugal, and centrifugal condition is: 4500-5000r/min, 10-15min, and (preferred 5000r/min, 10-15min) obtains red blood cell;
D, enzymolysis: in red blood cell, add protease, enzyme is lived as 30000-50000U/g, at concentration of substrate 3-5%w/w, enzyme concentration 0.5-1.5%w/w, hydrolysis temperature 40-55 DEG C, the Water Under solution 8-12h of pH value 9-11, obtained reactant liquor I;
E, go out enzyme: reactant liquor I, at 80-90 DEG C of heating 20-35min, makes enzyme loss of activity;
F, centrifugal: after the enzyme that goes out, reactant liquor I cools naturally, centrifugal, and centrifugal condition is 3000-4500r/min, centrifugal 10-15min, obtain reactant liquor II;
G, Maillard reaction: regulate reactant liquor II pH value to 6-6.5; Add Cys, glucose or monose, V
b1with supernatant effect, there is Maillard reaction; Reaction time 30-60min, makes reactant liquor produce natural meat flavour fragrance, obtains reactant liquor III-Chicken haematoglobin enzymolysis liquid; In described Chicken haematoglobin enzymolysis liquid, hydrolysis degree>=60% of protein i.e. cessation reaction collects hydrolyzate.
The hydrolysis degree of protein, generally represents with the ratio that the soluble protein that obtains or trichloroacetic acid (TCA) soluble protein after hydrolysis account for gross protein.I.e. total amount × 100 of the quality/substrate protein white matter of the rear soluble protein (TCA soluble protein) of hydrolysis degree (the %)=hydrolysis of protein.Chicken haematoglobin enzymolysis liquid used in the present invention is in chicken hemase solution preocess, and when hydrolysis degree >=60% of Chicken haematoglobin, cessation reaction, collects hydrolyzate (i.e. Chicken haematoglobin enzymolysis liquid) for subsequent use.
In described step g, with raw material chicken blood weighing scale, Cys addition 1-2%w/w, glucose or monose addition 4-8%w/w, V
b1addition 0.5-1.5%w/w.
Further preferably, in the preparation method of described Chicken haematoglobin enzymolysis liquid:
In step b, new freshly-slaughtered poultry blood, adding its quality according to the amount of new freshly-slaughtered poultry blood is 1.5-3.5%w/w natrium citricum;
In steps d, protease enzyme concentration 0.7-1.2%w/w;
In step g, Cys addition 1.2-1.8%w/w, glucose or monose addition 5-7%w/w, V
b1addition 0.8-1.2%w/w.
Further preferred, in the preparation method of described Chicken haematoglobin enzymolysis liquid:
In step b, new freshly-slaughtered poultry blood, adding its quality according to the amount of new freshly-slaughtered poultry blood is 3%w/w natrium citricum;
In steps d, protease enzyme concentration 1%w/w;
In step g, Cys addition 1.5%w/w, glucose or monose addition 6%w/w, V
b1addition 1%w/w.
The present invention is hydrolyzed the formula composition of Chicken haematoglobin-meat flavour soda cracker in table 1
Major ingredient wheat flour is by 200 parts, and auxiliary material weight portion is in table 1.
Table 1
The ingredients by weight percentage preparing Chicken haematoglobin enzymolysis liquid by chicken blood Dosage calculation, in table 2.
Table 2
Wherein, food fibre powder be in food can not decompose by human intestines and stomach's digestive ferment with digestion composition, the food fibre powder that this patent relates to refers to the vegetable diet fibre blend from natural food source, food fibre powder has strong absorptive, absorb swelling after can increase by large intestinal contents, stimulate intestines peristalsis, shorten metabolite or refuse and harmful substance in the time of staying of large intestine, be conducive to body health; Food fibre powder can also suppress diastatic effect, delays the absorption of carbohydrate, reduces on an empty stomach and level of postprandial blood sugar, therefore, of great advantage for health.
The present invention is hydrolyzed the preparation method of Chicken haematoglobin-meat flavour soda cracker, comprises the following steps:
(1) Chicken haematoglobin enzymolysis liquid is prepared;
(2) once adjust powder: add the 40-60% in 200 portions of wheat flours, active dry yeast, water is appropriate, and face, and maintains dough temperature at 25-28 DEG C, and face is to tack-free;
(3) one time fermentation: in 28-30 DEG C fermentation 4-7h, until dough volume expand into maximum till;
(4) secondary adjusts powder: in the dough through one time fermentation, adds remaining wheat flour, Chicken haematoglobin enzymolysis liquid, sodium acid carbonate, edible salt, food fibre powder, vegetable oil, maintains dough temperature at 25-28 DEG C, and face to face group uniform and smooth;
(5) secondary fermentation: adjust the dough after powder in 28-30 DEG C through secondary, fermentation 1-3h, until dough volume expand into maximum till;
(6) rolling: the dough through secondary fermentation carries out rolling 20-30 time, turns 90 ° every 5 times;
(7) shaping, cure, cool: the dough after rolling cures after making suitable shape, baking conditions: temperature 200-240 DEG C, time 4-8min; Cure rear cooling and get final product.
Wherein, in step (6), the mechanism through rolling can be formed has stronger extensibility, the elasticity of appropriateness, softness and smooth and have certain plasticly to wear, and can increase the quality of product.Rolling adopts biscuit roller mill to complete, and the dough after becoming reconciled is put into roller mill, repeatedly folds, also 90-degree rotation rolling is complete to wearing lustrous surface form repeatedly.
Advantage of the present invention and beneficial effect:
(1) there is Maillard reaction in the present invention's Chicken haematoglobin enzymolysis liquid and amino acid, glucose etc. in preparation process.There is Maillard reaction in the enzymolysis clear liquid after alkali protease effect of the present invention and Cys, glucose etc., produces natural meat flavour fragrance and some polyphenoils.Utilize this speciality to make meat flavour soda cracker, than adding the obtained biscuit of synthetic perfume, fragrance is softer, and mouthfeel is purer, and is more conducive to the health of consumer.
(2) the present invention take wheat as main material, the natural meat Studies of The Aromatic Substances adopting Chicken haematoglobin enzymolysis liquid and amino acid reaction to generate prepares meat flavour soda cracker, to arrange in pairs or groups food fibre powder simultaneously, make product low sugar low in calories, and there is abundanter trophic structure, a large amount of celluloses can by delaying gastric emptying rate simultaneously, reduction starch is at enteral digestion rate or slow down glucose in enteral infiltration rate, play the effect of mild glucemia reflection curve, have important nutritive value to diabetes patient;
(3) the present invention has used Chicken haematoglobin enzymolysis process.Adopt new freshly-slaughtered poultry blood raw material, use alkali protease to be hydrolyzed, in enzymolysis liquid, comprise the active ingredient such as most of amino acid, polypeptide in chicken blood, make its bioavailability in body higher than new freshly-slaughtered poultry blood, utilize the biscuits that this enzymolysis liquid makes, will abundanter nutriment be comprised.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
The preparation of embodiment 1 Chicken haematoglobin enzymolysis liquid
1. pretreatment: new freshly-slaughtered poultry blood, adds the sodium citrate solution of 1.5%, stir;
2. centrifugal: the chicken blood mixed 120 order filtered through gauze are removed, and remove crude fibre, filtrate inserts centrifuge, 5000r/min, centrifugal 10min, gets red blood cell;
3. enzymolysis: add alkali protease in red blood cell, enzyme is lived as 50000U/g, concentration of substrate 3%(mass percent), enzyme concentration 0.5%(mass percent), hydrolysis temperature 40 DEG C, the Water Under solution 12h of pH value=9, obtained reactant liquor I;
4. go out enzyme: reactant liquor I, at 80 DEG C of heating 35min, makes enzyme loss of activity;
5. centrifugal: after the enzyme that goes out, reactant liquor I cools naturally, and is placed on centrifuge, 3000r/min, centrifugal 15min, obtains reactant liquor II;
6. Maillard reaction: regulate reactant liquor II pH to be 6; Add Cys, glucose, V
b1with supernatant effect, there is Maillard reaction, wherein in chicken blood volume, Cys addition 1%, glucose addition 4%, V
b1addition 0.5%, reaction 40min, makes reactant liquor produce natural meat flavour fragrance, obtains reactant liquor III-Chicken haematoglobin enzymolysis liquid; Hydrolysis degree>=60% of protein in gained Chicken haematoglobin enzymolysis liquid.
The preparation of embodiment 2 Chicken haematoglobin enzymolysis liquid
1. pretreatment: new freshly-slaughtered poultry blood, adds the sodium citrate solution of 2.5%, stir;
2. centrifugal: the chicken blood mixed 120 order filtered through gauze are removed, and remove crude fibre, filtrate inserts centrifuge, 5000r/min, centrifugal 13min, gets red blood cell;
3. enzymolysis: add alkali protease in red blood cell, enzyme is lived as 40000U/g, concentration of substrate 4%(mass percent), enzyme concentration 0.75%(mass percent), hydrolysis temperature 40 DEG C, the Water Under solution 10h of pH value=10, obtained reactant liquor I;
4. go out enzyme: reactant liquor I, at 85 DEG C of heating 25min, makes enzyme loss of activity;
5. centrifugal: after the enzyme that goes out, reactant liquor I cools naturally, and is placed on centrifuge, 3000r/min, centrifugal 12min, obtains reactant liquor II;
6. Maillard reaction: regulate reactant liquor II pH to be 6; Add Cys, glucose, V
b1with supernatant effect, there is Maillard reaction, wherein in chicken blood volume, Cys addition 1.25%, glucose addition 5.5%, V
b1addition 1%, reaction 50min, makes reactant liquor produce natural meat flavour fragrance, obtains reactant liquor III-Chicken haematoglobin enzymolysis liquid; Hydrolysis degree>=60% of protein in gained Chicken haematoglobin enzymolysis liquid.
The preparation of embodiment 3 Chicken haematoglobin enzymolysis liquid
1. pretreatment: new freshly-slaughtered poultry blood, adds the sodium citrate solution of 4%, stir;
2. centrifugal: the chicken blood mixed 120 order filtered through gauze are removed, and remove crude fibre, filtrate inserts centrifuge, 5000r/min, centrifugal 15min, gets red blood cell;
3. enzymolysis: add alkali protease in red blood cell, enzyme is lived as 50000U/g, concentration of substrate 5%(mass percent), enzyme concentration 1.5%(mass percent), hydrolysis temperature 40 DEG C, the Water Under solution 8h of pH value=11, obtained reactant liquor I;
4. go out enzyme: reactant liquor I, at 90 DEG C of heating 20min, makes enzyme loss of activity;
5. centrifugal: after the enzyme that goes out, reactant liquor I cools naturally, and is placed on centrifuge, 3000r/min, centrifugal 15min, obtains reactant liquor II;
6. Maillard reaction: regulate reactant liquor II pH to be 6; Add Cys, glucose, V
b1with supernatant effect, there is Maillard reaction, wherein in chicken blood volume, Cys addition 2%, glucose addition 7.5%, V
b1addition 1.5%, reaction 60min, makes reactant liquor produce natural meat flavour fragrance, obtains reactant liquor III-Chicken haematoglobin enzymolysis liquid; Hydrolysis degree>=60% of protein in gained Chicken haematoglobin enzymolysis liquid.
What be below hydrolyzed Chicken haematoglobin-meat flavour soda cracker for the present invention prepares example, and Chicken haematoglobin enzymolysis liquid used is all prepared according to embodiment method; Food fibre powder is mixed into raw material with the full powder of bitter buckwheat, corn powder, wheat bran three kinds, and its percentage by weight is: the full powder 40% of bitter buckwheat, corn powder 30%, wheat bran 30%.
Embodiment 4 is hydrolyzed the preparation of Chicken haematoglobin-meat flavour soda cracker
(1) fill a prescription
(1) major ingredient composition:
Wheat flour 200kg
(2) auxiliary material composition:
(2) manufacturing process
(1) Chicken haematoglobin enzymolysis liquid adopts the preparation of embodiment 1 method;
(2) once powder is adjusted: add the 50%(that is 100 parts in 200 portions of wheat flours), active dry yeast, water is appropriate, and face, and maintains dough temperature at 25-28 DEG C, and face is to tack-free;
(3) one time fermentation: in 28 DEG C fermentation 7h, until dough volume expand into maximum till;
(4) secondary adjusts powder: in the dough through one time fermentation, adds remaining wheat flour 100 parts, Chicken haematoglobin enzymolysis liquid, sodium acid carbonate, edible salt, food fibre powder, maize germ oil, and maintain dough temperature at 26 DEG C, high-speed stirred is to dough uniform and smooth;
(5) secondary fermentation: adjust the dough after powder in 30 DEG C through secondary, fermentation 1h, until dough volume expand into maximum till;
(6) rolling: the dough through secondary fermentation carries out rolling 20 times, turns 90 ° every 5 times;
(7) shaping, cure, cool: the dough after rolling is developed and printed shaping, wears thickness 1mm; Wearing after type is placed in oven cooking cycle, temperature 200 DEG C, time 5min; Cure rear cooling and get final product.
Embodiment 5 is hydrolyzed the preparation of Chicken haematoglobin-meat flavour soda cracker
(1) fill a prescription
(1) major ingredient composition:
Wheat flour 200kg
(2) auxiliary material composition:
(2) manufacturing process
(1) Chicken haematoglobin enzymolysis liquid adopts the preparation of embodiment 2 method;
(2) once powder is adjusted: add the 50%(that is 100 parts in 200 portions of wheat flours), active dry yeast, water is appropriate, and face, and maintains dough temperature at 28 DEG C, moderate-speed mixer 8min, and face is to tack-free;
(3) one time fermentation: in 30 DEG C fermentation 6h, until dough volume expand into maximum till;
(4) secondary adjusts powder: in the dough through one time fermentation, adds remaining wheat flour 100 parts, Chicken haematoglobin enzymolysis liquid, sodium acid carbonate, edible salt, food fibre powder, maize germ oil, and maintain dough temperature at 28 DEG C, high-speed stirred is to dough uniform and smooth;
(5) secondary fermentation: adjust the dough after powder in 28 DEG C through secondary, fermentation 2h, until dough volume expand into maximum till;
(6) rolling: the dough through secondary fermentation carries out rolling 25 times, turns 90 ° every 5 times;
(7) shaping, cure, cool: the dough after rolling is developed and printed shaping, wears thickness 1.5mm; Wearing after type is placed in oven cooking cycle, temperature 220 DEG C, time 6min; Cure rear cooling and get final product.
Embodiment 6 is hydrolyzed the preparation of Chicken haematoglobin-meat flavour soda cracker
(1) fill a prescription
(1) major ingredient composition:
Wheat flour 200kg
(2) auxiliary material composition:
(2) manufacturing process
(1) Chicken haematoglobin enzymolysis liquid adopts the preparation of embodiment 3 method;
(2) once powder is adjusted: add the 50%(that is 100 parts in 200 portions of wheat flours), active dry yeast, water is appropriate, and face, and maintains dough temperature at 28 DEG C, moderate-speed mixer 6min, and face is to tack-free;
(3) one time fermentation: in 30 DEG C fermentation 6h, until dough volume expand into maximum till;
(4) secondary adjusts powder: in the dough through one time fermentation, adds remaining wheat flour 100 parts, Chicken haematoglobin enzymolysis liquid, sodium acid carbonate, edible salt, food fibre powder, maize germ oil, and maintain dough temperature at 28 DEG C, high-speed stirred is to dough uniform and smooth;
(5) secondary fermentation: adjust the dough after powder in 30 DEG C through secondary, fermentation 1.5h, until dough volume expand into maximum till;
(6) rolling: the dough through secondary fermentation carries out rolling 30 times, turns 90 ° every 5 times;
(7) shaping, cure, cool: the dough after rolling is developed and printed shaping, wears thickness 2mm; Wearing after type is placed in oven cooking cycle, temperature 240 DEG C, time 4min; Cure rear cooling and get final product.
Hydrolysis Chicken haematoglobin-meat flavour soda cracker that above-mentioned formula is obtained, color and luster is yellowish, crispy in taste, there is soft meat-like flavor, add product rich in nutritive value after bitter buckwheat vitamin, maize germ oil, low fat and sugar, diet structure is balanced, has wide market prospects.
Material therefor of the present invention is food-grade or is allowed for the material of food production.
Although done detailed description in conjunction with special embodiment of the present invention above; but clearly still can make various changes and improvements concerning the skilled personnel of the art, these all can not depart from Spirit Essence and the protection domain of the claims in the present invention.
It is below the selection reason of preparation soda cracker committed step of the present invention and parameter.
1, alkali protease is the Bacillus licheniformis2709 gone out by bacterial protoplast mutagenic and breeding, through submerged fermentation, extraction and refining a kind of proteolytic enzyme, its Major Enzymes composition is bacillus licheniformis protease, a kind of nontoxic, protein of having no side effect, belong to serine-type inscribe egg, it can generate polypeptide or amino acid by hydrolyze protein molecules peptide chain, alkali protease is applied in food service industry hydrolyzable protein molecule peptide chain and generates polypeptide or amino acid, forms the protein hydrolyzate with peculiar flavour.
The alkali protease CAS used in the present invention numbers: 9014-01-1, be suitable for 40-55 DEG C, use under the alkali condition of PH9-11, the vigor exceeding above scope enzyme declines.Its use suitable condition of the alkali protease of this numbering is determined, so the scope of application of enzyme is in this condition and range in the present invention, its service condition is screened.
2, the addition for Cys, glucose, VB1 is obtained by orthogonal test.
3, biscuit producing process of the present invention selects the reason of secondary fermentation:
Sponge dough method: be called direct method, the advantage of this method is:
1, only use is once stirred, and saves operation that is artificial and machine;
2, fermentation time is short compared with half sponge process, reduces the fermentation loss of dough;
3, bread is made to have better fermenting aroma.
Half sponge process:
Secondary fermentation is used in bread, the biscuit production method of secondary agitation.Normal practice is: by the flour of 60-80% in formula when first time stirs, the water of 55-60%, and all yeast, and modifying agent is all poured in a mixing bowl and stirred evenly at a slow speed thick paste the in surface and uniform dough, and this dough is just called middle kind of dough (inoculation dough).Then middle kind of dough put into fermenting cellar ferment to original handler volume 4-5 doubly, put in a mixing bowl plant dough in this again, be stirred to gluten simultaneously fully expand with remaining flour, water, sugar, salt, milk powder and grease etc. in formula, then through the continuity of short time ferment (being generally about 20-30 minute) just can do and split and Shape correction.The dough that second time stirs claims interarea group, adopts half sponge process to have the following advantages than sponge dough method:
1, inoculation dough sweat in, the yeast in dough has ideal conditions to breed, thus formula in yeast consumption comparatively sponge dough method save 20%;
2, with half sponge process, the wanting greatly compared with sponge dough method of volume as a dough, and also biscuit internal structure is organized all fine and closely woven, and fermenting aroma is good.
3, the working time of sponge dough method is fixed, send out good after must split shaping at once, can not slightly stop over, but half sponge process fermentation time elasticity is comparatively large, the dough after fermentation as because of meet other accidents can not immediate operation time can in subsequent processing remediation.
Choosing 30 syndics adopts double-blind study to carry out sensory evaluation scores respectively to meat flavour soda cracker and commercially available common soda cracker.Each evaluation is carried out separately by each assessment officer, mutually not contact ac, gargles between sample evaluation with clear water, and process result of the test, meat flavour soda cracker and commercially available common soda cracker carry out sensory evaluation scores respectively, and sensory evaluation standard is in table 3.
Table 3 soda cracker sensory evaluation standard
The common soda cracker of meat flavour soda cracker and market is cooked sensory evaluation simultaneously, all adopt comprehensive grading method, i.e. comprehensive grading=color and luster scoring × 25%+ fragrance scoring × 25%+ mouth feel score × 25%+ protein content scoring × 25%, sensory evaluation scores result is: meat flavour soda cracker (integrate score: 88 points) the common soda cracker of > (integrate score: 72 points), illustrates that meat flavour soda cracker has good aesthetic quality and taste acceptance.
Claims (8)
1. be hydrolyzed Chicken haematoglobin-meat flavour soda cracker, it is characterized in that: its raw material contains the component of following weight proportioning:
(1) major ingredient composition:
Wheat flour 200 parts
(2) auxiliary material composition:
The preparation method of described hydrolysis Chicken haematoglobin-meat flavour soda cracker comprises the following steps:
(1) Chicken haematoglobin enzymolysis liquid is prepared;
A, batching: with chicken blood for raw material, with natrium citricum, protease, Cys, monose, V
b1for Chicken haematoglobin enzymolysis liquid prepared by auxiliary material;
Wherein, described protease is alkali protease;
B, pretreatment, precipitation: new freshly-slaughtered poultry blood, adds the natrium citricum of its quality 1-4%w/w, stir according to the amount of new freshly-slaughtered poultry blood;
C, separation of red blood cells: the chicken blood 120-200 mesh screen mixed, removing crude fibre, filtrate is centrifugal, and centrifugal condition is: 4500-5000r/min, 10-15min, obtains red blood cell;
D, enzymolysis: in red blood cell, add protease, enzyme is lived as 30000-50000U/g, at concentration of substrate 3-5%w/w, enzyme concentration 0.5-1.5%w/w, hydrolysis temperature 40-55 DEG C, the Water Under solution 8-12h of pH value 9-11, obtained reactant liquor I;
E, go out enzyme: reactant liquor I, at 80-90 DEG C of heating 20-35min, makes enzyme loss of activity;
F, centrifugal: after the enzyme that goes out, reactant liquor I cools naturally, centrifugal, and centrifugal condition is 3000-4500r/min, centrifugal 10-15min, obtain reactant liquor II;
G, Maillard reaction: regulate reactant liquor II pH value to 6-6.5; Add Cys, monose, V
b1with supernatant effect, there is Maillard reaction; Reaction time 30-60min, makes reactant liquor produce natural meat flavour fragrance, obtains reactant liquor III-Chicken haematoglobin enzymolysis liquid;
In described step g, with raw material chicken blood weighing scale, Cys addition 1-2%w/w, monose addition 4-8%w/w, V
b1addition 0.5-1.5%w/w;
In described Chicken haematoglobin enzymolysis liquid, hydrolysis degree >=60% of protein i.e. cessation reaction collects hydrolyzate;
(2) once adjust powder: add the 40-60% in 200 portions of wheat flours, active dry yeast, water is appropriate, and face, and maintains dough temperature at 25-28 DEG C, and face is to tack-free;
(3) one time fermentation: in 28-30 DEG C fermentation 4-7h, until dough volume expand into maximum till;
(4) secondary adjusts powder: in the dough through one time fermentation, adds remaining wheat flour, Chicken haematoglobin enzymolysis liquid, sodium acid carbonate, edible salt, food fibre powder, vegetable oil, maintains dough temperature at 25-28 DEG C, and face to face group uniform and smooth;
(5) secondary fermentation: adjust the dough after powder in 28-30 DEG C through secondary, fermentation 1-3h, until dough volume expand into maximum till;
(6) rolling: the dough through secondary fermentation carries out rolling 20-30 time, turns 90 ° every 5 times;
(7) shaping, cure, cool: the dough after rolling cures after making suitable shape, baking conditions: temperature 200-240 DEG C, time 4-8min; Cure rear cooling and get final product.
2. hydrolysis Chicken haematoglobin-meat flavour soda cracker according to claim 1, is characterized in that: its raw material contains the component of following weight proportioning:
(1) major ingredient composition:
Wheat flour 200 parts
(2) auxiliary material composition:
In the preparation method of described Chicken haematoglobin enzymolysis liquid:
In step b, new freshly-slaughtered poultry blood, adding its quality according to the amount of new freshly-slaughtered poultry blood is 1.5-3.5%w/w natrium citricum;
In steps d, protease enzyme concentration 0.7-1.2%w/w;
In step g, with raw material chicken blood weighing scale, Cys addition 1.2-1.8%w/w, monose addition 5-7%w/w, V
b1addition 0.8-1.2%w/w.
3. hydrolysis Chicken haematoglobin-meat flavour soda cracker according to claim 1, is characterized in that: its raw material contains the component of following weight proportioning:
(1) major ingredient composition:
Wheat flour 200 parts
(2) auxiliary material composition:
In the preparation method of described Chicken haematoglobin enzymolysis liquid:
In step b, new freshly-slaughtered poultry blood, adding its quality according to the amount of new freshly-slaughtered poultry blood is 3%w/w natrium citricum;
In steps d, protease enzyme concentration 1%w/w;
In step g, with raw material chicken blood weighing scale, Cys addition 1.5%w/w, monose addition 6%w/w, V
b1addition 1%w/w.
4. the hydrolysis Chicken haematoglobin-meat flavour soda cracker according to any one of claim 1-3, is characterized in that: described monose is glucose.
5. the hydrolysis Chicken haematoglobin-meat flavour soda cracker according to any one of claim 1-3, is characterized in that: described food fibre powder is at least one in the full powder of bitter buckwheat, corn powder, wheat bran.
6. hydrolysis Chicken haematoglobin-meat flavour soda cracker according to claim 5, is characterized in that: when being mixed into raw material with the full powder of bitter buckwheat, corn powder, wheat bran three kinds, its percentage by weight is:
The full powder 30-50% of bitter buckwheat
Corn powder 20-40%
Wheat bran 20-40%.
7. hydrolysis Chicken haematoglobin-meat flavour soda cracker according to claim 6, is characterized in that: when being mixed into raw material with the full powder of bitter buckwheat, corn powder, wheat bran three kinds, its percentage by weight is:
The full powder 40% of bitter buckwheat
Corn powder 30%
Wheat bran 30%.
8. the preparation method of the hydrolysis Chicken haematoglobin-meat flavour soda cracker described in any one of claim 1-7, is characterized in that: comprise the following steps:
(1) Chicken haematoglobin enzymolysis liquid is prepared;
(2) once adjust powder: add the 40-60% in 200 portions of wheat flours, active dry yeast, water is appropriate, and face, and maintains dough temperature at 25-28 DEG C, and face is to tack-free;
(3) one time fermentation: in 28-30 DEG C fermentation 4-7h, until dough volume expand into maximum till;
(4) secondary adjusts powder: in the dough through one time fermentation, adds remaining wheat flour, Chicken haematoglobin enzymolysis liquid, sodium acid carbonate, edible salt, food fibre powder, vegetable oil, maintains dough temperature at 25-28 DEG C, and face to face group uniform and smooth;
(5) secondary fermentation: adjust the dough after powder in 28-30 DEG C through secondary, fermentation 1-3h, until dough volume expand into maximum till;
(6) rolling: the dough through secondary fermentation carries out rolling 20-30 time, turns 90 ° every 5 times;
(7) shaping, cure, cool: the dough after rolling cures after making suitable shape, baking conditions: temperature 200-240 DEG C, time 4-8min; Cure rear cooling and get final product.
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