CN104012630A - Selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. and preparation method thereof - Google Patents
Selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. and preparation method thereof Download PDFInfo
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Abstract
The invention discloses selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. and a preparation method thereof. The selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. consists of enzymatic hydrolysate of Braseniaschreberi J.F.Gme1. stems and leaves, bone soup, flour, Braseniaschreberi J.F.Gme1. colloid, water, sodium chloride, helianthus tuberosus, monosodium glutamate, L-selenium-methyl selenocysteine and selenium-rich yeast powder. The preparation method comprises the following steps: (1) picking fresh Braseniaschreberi J.F.Gme1., washing, and processing by a high-pressure kettle, thereby obtaining the Braseniaschreberi J.F.Gme1. colloid and the enzymatic hydrolysate of Braseniaschreberi J.F.Gme1. stems and leaves; (2) smashing livestock/poultry bones and removing floating oil; (3) adding the raw materials such as the enzymatic hydrolysate of Braseniaschreberi J.F.Gme1. stems and leaves, mixing uniformly, and adding L-selenium-methyl selenocysteine and the selenium-rich yeast powder to obtain a dough; (4) shaping the dough on a die; (5) freezing and concentrating the dough, and directly performing vacuum low-temperature frying without unfreezing; and (6) performing oil removal treatment to obtain the selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1.. The selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. has rich nutrition and high content of organic selenium, protein and acid heteropolysaccharide active substances, and particularly, the selenium content is as high as 180-240 microgram/Kg; the selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. has the advantages of crispy mouthfeel, bright color and complete nutrition and can be easily absorbed by a human body.
Description
Technical field
The invention belongs to food processing field, more specifically relate to a kind of rich selenium water shield bone crisp-fried, also relate to a kind of preparation method of rich selenium water shield bone crisp-fried simultaneously.
Background technology
Water shield (
braseniaschreberij.F.Gme1.) another name membranaceous marshmarigold herb, screen, pure dish, water certain herbaceous plants with big flowers, Chinese celery, brocade band, horse-chestnut grass, water He leaf, lake dish etc., ancients claim its cogongrass, for original perianth subclass Nymphaeceae water shield belongs to perennial root fresh water aquatic herbaceous plant.In Crop Science, water shield is precious aquatic vegetable, is described as " Chinese the first pollution-free food ", " ecological vegetables of 21st century ", " life vegetables ", " beauty treatment vegetables ", " mankind's immunopotentiating agents ".The speciality of water shield is that its edible part tender shoots and spire petiole wrap up in transparent colloid outward, and profile is glittering and translucent, and taste lubrication has higher nutritive value and medical value simultaneously.< < Compendium of Materia Medica > > records: water shield is cold in nature sweet nontoxic, can heat-clearing, Li Shui, subside a swelling, control hot dysentery, jaundice, furunculosis; < < Qimin yaoshu > > claims " among all dishes, water shield is first "; < < indoor setting claims " day and night eating the appetizing of water shield crucian custard " through > >; According to Chinese medicine voluminous dictionary, record, water shield contains the multiple nutritional components such as abundant vitamin, trace element, starch, protein, glucose, amino acid, have that heat-clearing is enriched blood, diuresis, removing toxic substances moistening lung, antidiarrheal efficacy, to hot dysentery, jaundice, swell and ache, sore blister etc. is also effective in cure, thereby water shield is regarded as treasuring food from ancient times.
L-selenium-methyl selenium substituted aminothiopropionic, it is a kind of novel organic selenium compounds, also be unique trace element relevant with virus, selenium is described as " kindling material of life ", there is the function that regulates immune, anti-oxidant, anti-sudden change, delays senility, suppresses cancer, can prevent cardiovascular and cerebrovascular diseases and diabetes, effectively improve immunity of organisms; Prevent and treat virus hepatitis, enteritis, diarrhoea; Especially there is the effects such as heavy metal toxicity such as the radiation of reduction, toxin expelling and removing toxic substances, solution deleading, arsenic.
Clear soup,, after dilution, soup look transparent to see the bottom, and delicate flavour is pure, amount 3%-5% wherein, fat content is low, is applicable to weak, children, old man etc. edible, is also applicable to do senior food and drink kind breeding adapted, as shark's fin, abalone, sea cucumber, bird's nest etc. are joined soup.Bone food is described as " 21 century novel foodstuff " by food and nutritionists.Bone based food is popular in the world, and Japan is referred to as high-grade nutrient tonic, and the western countries such as the U.S. are referred to as " 21 century functional food ".
By retrieving prior art both domestic and external, find, still at present take water shield, bone soup, L-selenium-methyl selenium substituted aminothiopropionic is that raw material is through the bibliographical information of the rich selenium water shield bone crisp-fried of Se-enriched yeast fermentation preparation.
Summary of the invention
The object of the invention is to be to provide a kind of rich selenium water shield bone crisp-fried, utilize complex enzyme to make essential amino acid content 260-285mg/Kg in bone crisp-fried, and the content 180-240 μ g/Kg of selenium, mends selenium for people provide a kind of, is convenient to the homoamino acid product of absorption of human body.
Another object of the present invention is the preparation method who has been to provide a kind of rich selenium water shield bone crisp-fried, easy to implement the method, easy and simple to handle, by temperature control destraction, extract gelatin in water shield, complex enzyme hydrolysis and Se-enriched yeast fermentation and lower temperature vacuum frying technique, improved the nutritive value of water shield and live stock and fowl bone, make it to apply widely, improved health care and the economic worth of water shield, bone soup.
In order to realize object of the present invention, the inventor studies and persistent exploration by lot of experiments, has finally obtained following technical scheme:
A rich selenium water shield bone crisp-fried, it is made by the raw material of following metered proportions:
Raw material metered proportions (can double)
Water shield cauline leaf enzymolysis liquid 32-40(mL/100g)
Bone soup 18-25(mL/100g)
Flour 18-20(g/100g)
Gelatin in water shield 10-15(g/100g)
Water 8-15(mL/100g)
Sodium chloride 1-2.5(g/100g)
Jerusalem artichoke 0.15-0.2(g/100g)
Monosodium glutamate 0.2-0.25(g/100g)
L-selenium-methyl selenium substituted aminothiopropionic 180-240(μ g/Kg)
Se-enriched yeast powder 14-20(μ g/Kg)
A rich selenium water shield bone crisp-fried, it makes (preferable range) by the raw material of following metered proportions:
Raw material metered proportions (can double)
Water shield cauline leaf enzymolysis liquid 33-39(mL/100g)
Bone soup 19-24(mL/100g)
Flour 18.5-19.5(g/100g)
Gelatin in water shield 11-14(g/100g)
Water 9-14(mL/100g)
Sodium chloride 1.2-2.3(g/100g)
Jerusalem artichoke 0.16-0.19(g/100g)
Monosodium glutamate 0.21-0.24(g/100g)
L-selenium-methyl selenium substituted aminothiopropionic 180-240(μ g/Kg)
Se-enriched yeast powder 14-20(g/Kg)
A rich selenium water shield bone crisp-fried, it makes (better scope) by the raw material of following metered proportions:
Raw material metered proportions (can double)
Water shield cauline leaf enzymolysis liquid 34-38(mL/100g)
Bone soup 20-23(mL/100g)
Flour 18.8-19.3(g/100g)
Gelatin in water shield 11.5-13.5(g/100g)
Water 10-13(mL/100g)
Sodium chloride 1.4-2.1(g/100g)
Jerusalem artichoke 0.17-0.18(g/100g)
Monosodium glutamate 0.22-0.23(g/100g)
L-selenium-methyl selenium substituted aminothiopropionic 180-240(μ g/Kg)
Se-enriched yeast powder 14-20(g/Kg)
A rich selenium water shield bone crisp-fried, it makes (optimum range) by the raw material of following metered proportions:
Raw material metered proportions (can double)
Water shield cauline leaf enzymolysis liquid 35-37(mL/100g)
Bone soup 21-22(mL/100g)
Flour 18.9-19.2(g/100g)
Gelatin in water shield 11.8-12.5(g/100g)
Water 10.5-12.5(mL/100g)
Sodium chloride 1.5-2(g/100g)
Jerusalem artichoke 0.17-0.18(g/100g)
Monosodium glutamate 0.22-0.23(g/100g)
L-selenium-methyl selenium substituted aminothiopropionic 180-240(μ g/Kg)
Se-enriched yeast powder 14-20(g/Kg)
A rich selenium water shield bone crisp-fried, it makes (optimum value) by the raw material of following metered proportions:
Raw material metered proportions (can double)
Water shield cauline leaf enzymolysis liquid 40(mL/100g)
Bone soup 22(mL/100g)
Flour 18(g/100g)
Gelatin in water shield 12(g/100g)
Water 11(mL/100g)
Sodium chloride 1.56(g/100g)
Jerusalem artichoke 0.18(g/100g)
Monosodium glutamate 0.23(g/100g)
L-selenium-methyl selenium substituted aminothiopropionic 180-240(μ g/Kg)
Se-enriched yeast powder 14-20(g/Kg)
The food enrichment that described a kind of L-methylselenocysteinefrom is a kind of novel selenium source class, take alpha-acetamido-methyl acrylate and sodium methyl-hydroselenide as primary raw material, through addition, Enzymatic Resolution, make food additives L-selenium-methyl selenium substituted aminothiopropionic (being called for short L-SeMC).
Described Se-enriched yeast powder is Angel Se-enriched yeast YP300.
A preparation method for rich selenium water shield bone crisp-fried, comprises the steps:
(1) select non-rot, without disease and pest, outward appearance is harmless, the fresh water shield that color is vivid, clean, adopt autoclave (GSHA-2L), pressure is controlled at 1-7MPa, temperature 40-60 ℃, reaction time 30-50min, separation obtains gelatin in water shield, then adopt colloid mill defibrination to process remaining cauline leaf, and add by cellulase (enzyme work is greater than 1,500,000 U/g) 0.3-0.5g, the complex enzyme that hemicellulase (enzyme work is greater than 4500U/g) 0.3-0.6g and pectase (enzyme work is greater than 6000U/g) 0.4-0.6g form, the water shield cauline leaf slurry that autoclave separation obtains, with its weight ratio (g/Kg), add complex enzyme 1-2g, at 38-41 ℃ of insulation 6-7h, ambient humidity is controlled at 85%-95%, obtain gelatin in water shield and water shield cauline leaf enzymolysis liquid,
(2) get livestock and poultry bone (chicken bone, ox bone and sheep bone) and smashed, by bone water quality, than 1:1.5-1:2, add water, and at temperature 100-120 ℃, pressure is under 0.3-0.5MPa condition, carries out the infusion of 35-40min, remove oil slick, filter and obtain clear soup;
(3) add by weight: the gelatin in water shield in the water shield cauline leaf enzymolysis liquid in step (1), bone soup, flour, step (1), water (running water can pure water), sodium chloride (NaCl), Jerusalem artichoke, monosodium glutamate, mixed, and add L-selenium-methyl selenium substituted aminothiopropionic by its weight portion, then add Se-enriched yeast powder, at temperature 28-30 ℃ of fermentation 3-7 days, ambient humidity is controlled at 85%-90%, obtains the crisp dough of Selenium-enriched fermentation bone;
(4) dough in step (3) is shaped on mould, then adopt tunnel type quick-frozen machine to carry out quick-frozen, wherein 0 ℃-5 ℃ times, be controlled at 4-5min,
﹣24 ℃ of times are 16-18min;
(5) the freeze concentration face piece of step (4) is not thawed and directly carries out vacuum low-temperature frying, vacuum degree control is at 0.075-0.095MPa, and oil temperature is 60 ℃-75 ℃, and the fried time is 10-14min, and the speed setting of fried material frame is 60r/min;
(6) carrying out rotating speed is 220-250r/min, and the time is controlled at 3-4min de-oiling and processes, and gets final product to obtain rich selenium water shield bone crisp-fried.
Preferably, the preparation method of a kind of rich selenium water shield bone crisp-fried as above, it is characterized in that: in step (1), the addition of complex enzyme and ratio: the complex enzyme that cellulase (enzyme work is greater than 1,500,000 U/g) 0.3-0.5g, hemicellulase (enzyme work is greater than 4500U/g) 0.3-0.6g and pectase (enzyme work is greater than 6000U/g) 0.4-0.6g form, the weight of the water shield cauline leaf of take slurry is benchmark, adds complex enzyme 1-2g/Kg.
Preferably, the preparation method of a kind of rich selenium water shield bone crisp-fried as above, is characterized in that: step (2) is got fresh live stock and fowl bone by weight: any mixture of chicken bone 10-12, ox bone 12-14, sheep bone 8-9 a kind of or 1-3 kind wherein.
Further preferably, the preparation method of a kind of rich selenium water shield bone crisp-fried as above, is characterized in that: step (3), and the weight of mixing dough of take is benchmark, adds L-selenium-methyl selenium substituted aminothiopropionic 180-240 μ g/Kg, described Se-enriched yeast is YP300.
The present invention compared with prior art, has the following advantages and effect:
This product is nutritious, Organic Selenium, protein, acid heteroglycan activity substance content are high, especially Se content is up to 180-240 μ g/Kg, and the rich selenium water shield bone crisp-fried making has the advantage that mouthfeel is crisp, bright-colored, nutrition is complete and be convenient to absorption of human body.The marked improvement of tool following points:
(1) by adding L-selenium-methyl selenium substituted aminothiopropionic and Se-enriched yeast, ferment, make Se content up to 180-240 μ g/Kg, greatly improved the nutritive value of bone crisp-fried.
(2) by lower temperature vacuum frying technology, make the organoleptic indicator of the color and luster perfume (or spice) of rich selenium water shield bone crisp-fried all reach 9.8 minutes.
(3) utilize autoclave to make gelatin in water shield separated with water shield human body cauline leaf, by cauline leaf enzymolysis, make essential amino acids content up to 280mg/Kg, protein content 16.2mg/Kg, reaches the standard of absorption of human body.
there is embodiment
Be below specific embodiments of the invention, technical scheme of the present invention is done to further description, but protection scope of the present invention is not limited to these embodiment.Every do not deviate from the change of the present invention design or be equal to substitute include within protection scope of the present invention.
embodiment 1:
A rich selenium water shield bone crisp-fried, it is made by the raw material of following metered proportions:
Raw material metered proportions (can double)
Water shield cauline leaf enzymolysis liquid 32 mL/100g)
Bone soup 18 mL/100g)
Flour 18(g/100g)
Gelatin in water shield 10(g/100g)
Water 8 mL/100g)
Sodium chloride 1(g/100g)
Jerusalem artichoke 0.15(g/100g)
Monosodium glutamate 0.2(g/100g)
L-selenium-methyl selenium substituted aminothiopropionic 180-240(μ g/Kg)
Se-enriched yeast powder 14-20(g/Kg).
A preparation method for rich selenium water shield bone crisp-fried, concrete steps are as follows:
(1) select non-rot, without disease and pest, outward appearance are harmless, color is vivid fresh water shield, clean, adopt autoclave, pressure is controlled at 5MPa, 40 ℃ of temperature, reaction time 30min, separation obtains gelatin in water shield, then adopt colloid mill defibrination to process remaining cauline leaf, and add the complex enzyme being formed by cellulase 0.3g, hemicellulase 0.3g and pectase 0.4g, complex enzyme 1g is mixed with slurry 1Kg, at 38 ℃ of insulation 6h, ambient humidity is controlled at 85%-95%, obtains water shield cauline leaf enzymolysis liquid;
(2) get livestock and poultry bone and smashed, by bone water quality, than 1:1.5, add water, and 100 ℃ of temperature, pressure is under 0.3MPa condition, carries out the infusion of 35min, remove oil slick, filter and obtain clear soup;
(3) add by weight: water shield cauline leaf enzymolysis liquid, bone soup, flour, gelatin in water shield, water, NaCl, Jerusalem artichoke, monosodium glutamate, mixed, and add L-selenium-methyl selenium substituted aminothiopropionic by its weight portion, then add Se-enriched yeast powder, 28 ℃ of fermentations of temperature 5 days, ambient humidity was controlled at 85%-90%;
(4) dough in step (3) is shaped on mould, then adopt tunnel type quick-frozen machine to carry out quick-frozen, wherein 0 ℃-5 ℃ times, be controlled at 4min,
﹣24 ℃ of times are 16min;
(5) the freeze concentration face piece of step (4) is not thawed and directly carries out vacuum low-temperature frying, vacuum degree control is at 0.075MPa, and oil temperature is 60 ℃, and the fried time is 10min, and the speed setting of fried material frame is 60r/min;
(6) carrying out rotating speed is 220r/min, and the time is controlled at 3min de-oiling and processes, and gets final product to obtain rich selenium water shield bone crisp-fried.
embodiment 2:
A rich selenium water shield bone crisp-fried, it is made by the raw material of following metered proportions:
Raw material metered proportions (can double)
Water shield cauline leaf enzymolysis liquid 40(mL/100g)
Bone soup 25(mL/100g)
Flour 20(g/100g)
Gelatin in water shield 15(g/100g)
Water 15(mL/100g)
Sodium chloride 2.5(g/100g)
Jerusalem artichoke 0.2(g/100g)
Monosodium glutamate 0.25(g/100g)
L-selenium-methyl selenium substituted aminothiopropionic 180-240(μ g/Kg)
Se-enriched yeast powder 14-20(g/Kg).
A preparation method for rich selenium water shield bone crisp-fried, concrete steps are as follows:
(1) select non-rot, without disease and pest, outward appearance are harmless, color is vivid fresh water shield, clean, adopt autoclave, pressure is controlled at 7MPa, temperature 60 C, reaction time 50min, separation obtains gelatin in water shield, then adopt colloid mill defibrination to process remaining cauline leaf, and add the complex enzyme being formed by cellulase 0.5g, hemicellulase 0.6g and pectase 0.6g, complex enzyme 2g is mixed with slurry 1Kg, at 41 ℃ of insulation 7h, ambient humidity is controlled at 85%-95%, obtains water shield cauline leaf enzymolysis liquid;
(2) get livestock and poultry bone and smashed, by bone water quality, than 1:2, add water, and 120 ℃ of temperature, pressure is under 0.5MPa condition, carries out the infusion of 40min, remove oil slick, filter and obtain clear soup;
(3) add by weight: water shield cauline leaf enzymolysis liquid, bone soup, flour, gelatin in water shield, water, NaCl, Jerusalem artichoke, monosodium glutamate, mixed, and add L-selenium-methyl selenium substituted aminothiopropionic by its weight portion, then add Se-enriched yeast powder, 30 ℃ of fermentations of temperature 7 days, ambient humidity was controlled at 85%-90%;
(4) dough in step (3) is shaped on mould, then adopt tunnel type quick-frozen machine to carry out quick-frozen, wherein 0 ℃-5 ℃ times, be controlled at 5min,
﹣24 ℃ of times are 18min;
(5) the freeze concentration face piece of step (4) is not thawed and directly carries out vacuum low-temperature frying, vacuum degree control 0.095MPa, oil temperature is 75 ℃, and the fried time is 14min, and the speed setting of fried material frame is 60r/min;
(6) carrying out rotating speed is 250r/min, and the time is controlled at 4min de-oiling and processes, and gets final product to obtain rich selenium water shield bone crisp-fried.
embodiment 3:
A rich selenium water shield bone crisp-fried, it is made by the raw material of following metered proportions:
Raw material metered proportions (can double)
Water shield cauline leaf enzymolysis liquid 36(mL/100g)
Bone soup 22(mL/100g)
Flour 19(g/100g)
Gelatin in water shield 13(g/100g)
Water 12(mL/100g)
Sodium chloride 2(g/100g)
Jerusalem artichoke 0.18(g/100g)
Monosodium glutamate 0.22(g/100g)
L-selenium-methyl selenium substituted aminothiopropionic 180-240(μ g/Kg)
Se-enriched yeast powder 14-20(g/Kg)
A preparation method for rich selenium water shield bone crisp-fried, concrete steps are as follows:
(1) select non-rot, without disease and pest, outward appearance are harmless, color is vivid fresh water shield, clean, adopt autoclave, pressure is controlled at 6MPa, temperature 50 C, reaction time 40min, separation obtains gelatin in water shield, then adopt colloid mill defibrination to process remaining cauline leaf, and add the complex enzyme being formed by cellulase 0.4g, hemicellulase 0.45g and pectase 0.5g, complex enzyme 1.5g is mixed with slurry 1Kg, at 39 ℃ of insulation 6.5h, ambient humidity is controlled at 85%-95%, obtains water shield cauline leaf enzymolysis liquid;
(2) get livestock and poultry bone and smashed, by bone water quality, than 1:1.8, add water, and 110 ℃ of temperature, pressure is under 0.4MPa condition, carries out the infusion of 38min, remove oil slick, filter and obtain clear soup;
(3) add by weight: water shield cauline leaf enzymolysis liquid, bone soup, flour, gelatin in water shield, water, NaCl, Jerusalem artichoke, monosodium glutamate, mixed, and add L-selenium-methyl selenium substituted aminothiopropionic by its weight portion, then add rich selenium ferment powder, 29 ℃ of fermentations of temperature 6 days, ambient humidity was controlled at 85%-90%;
(4) dough in step (3) is shaped on mould, then adopt tunnel type quick-frozen machine to carry out quick-frozen, wherein 0 ℃-5 ℃ times, be controlled at 4.5min,
﹣24 ℃ of times are 17min;
(5) the freeze concentration face piece of step (4) is not thawed and directly carries out vacuum low-temperature frying, vacuum degree control is at 0.080MPa, and oil temperature is 70 ℃, and the fried time is 12min, and the speed setting of fried material frame is 60r/min;
(6) carrying out rotating speed is 230r/min, and the time is controlled at 3.5min de-oiling and processes, and gets final product to obtain rich selenium water shield bone crisp-fried.
Comparison example 1
do not add complex enzyme
(1) select non-rot, without the fresh water shield that disease and pest, outward appearance are harmless, color is vivid, clean, adopt autoclave, pressure is controlled at 5MPa, 40 ℃ of temperature, reaction time 30min, separation obtains gelatin in water shield, then adopt colloid mill defibrination to process remaining cauline leaf, and add cellulase 0.3g, complex enzyme 1g is mixed with slurry 1Kg, at 38 ℃ of insulation 6h, ambient humidity is controlled at 85%-95%, obtains water shield cauline leaf enzymolysis liquid;
(2) get livestock and poultry bone and smashed, by bone water quality, than 1:1.5, add water, and 100 ℃ of temperature, pressure is under 0.3MPa condition, carries out the infusion of 35min, remove oil slick, filter and obtain clear soup;
(3) add by weight: 32 water shield cauline leaf enzymolysis liquids, 18 bone soup, 18 flour, 10 gelatin in water shields, 8 water, 1NaCl, 0.15 Jerusalem artichoke, 0.2 monosodium glutamate, mixed, and add L-selenium-methyl selenium substituted aminothiopropionic 180 μ g/Kg by its weight portion, then add Se-enriched yeast powder (g/Kg) 17g, 28 ℃ of fermentations of temperature 5 days, ambient humidity was controlled at 85%-90%;
(4) dough in step (3) is shaped on mould, then adopt tunnel type quick-frozen machine to carry out quick-frozen, wherein 0 ℃-5 ℃ times, be controlled at 4min,
﹣24 ℃ of times are 16min;
(5) the freeze concentration face piece of step (4) is not thawed and directly carries out vacuum low-temperature frying, vacuum degree control is at 0.075MPa, and oil temperature is 60 ℃, and the fried time is 10min, and the speed setting of fried material frame is 60r/min;
(6) carrying out rotating speed is 220r/min, and the time is controlled at 3min de-oiling and processes, and gets final product to obtain rich selenium water shield bone crisp-fried.
Comparison example 2
water shield is not carried out to separating treatment
(1) select non-rot, without disease and pest, outward appearance are harmless, color is vivid fresh water shield, clean, then adopt colloid mill defibrination to process, and add the complex enzyme being formed by cellulase 0.5g, hemicellulase 0.6g and pectase 0.6g, complex enzyme 2g is mixed with slurry 1Kg, at 41 ℃ of insulation 7h, ambient humidity is controlled at 85%-95%, obtains water shield cauline leaf enzymolysis liquid;
(2) get livestock and poultry bone and smashed, by bone water quality, than 1:2, add water, and 120 ℃ of temperature, pressure is under 0.5MPa condition, carries out the infusion of 40min, remove oil slick, filter and obtain clear soup;
(3) add by weight: 40 water shield cauline leaf enzymolysis liquids, 25 bone soup, 20 flour, 15 water, 2.5NaCl, 0.2 Jerusalem artichoke, 0.25 monosodium glutamate, mixed, and add L-selenium-methyl selenium substituted aminothiopropionic 240 μ g/Kg by its weight portion, then add Se-enriched yeast powder (g/Kg) 20g, 30 ℃ of fermentations of temperature 7 days, ambient humidity was controlled at 85%-90%;
(4) dough in step (3) is shaped on mould, then adopt tunnel type quick-frozen machine to carry out quick-frozen, wherein 0 ℃-5 ℃ times, be controlled at 5min,
﹣24 ℃ of times are 18min;
(5) the freeze concentration face piece of step (4) is not thawed and directly carries out vacuum low-temperature frying, vacuum degree control 0.095MPa, oil temperature is 75 ℃, and the fried time is 14min, and the speed setting of fried material frame is 60r/min;
(6) carrying out rotating speed is 250r/min, and the time is controlled at 4min de-oiling and processes, and gets final product to obtain rich selenium water shield bone crisp-fried.
The rich selenium water shield of the present invention bone crisp-fried sample prepare example, its nutritional labeling and organoleptic analysis are as follows:
From above data, the rich selenium water shield bone crisp-fried that uses the present invention to prepare, protein, essential amino acid, selenium activity substance content are all higher than comparison example, especially the content of selenium is up to 180-240 μ g/Kg, therefore, by gelatin in water shield, separated and cauline leaf enzymolysis mixes and ferments through Se-enriched yeast, then passes through that the product that lower temperature vacuum frying makes is nutritious, mouthfeel is crisp, useful activity substance content is high, unique flavor, is convenient to absorption of human body.
Claims (9)
1. a rich selenium water shield bone crisp-fried, it is made by the raw material of following metered proportions:
Raw material metered proportions
Water shield cauline leaf enzymolysis liquid 32-40mL/100g
Bone soup 18-25mL/100g
Flour 18-20g/100g
Gelatin in water shield 10-15g/100g
Water 8-15mL/100g
Sodium chloride 1-2.5g/100g
Jerusalem artichoke 0.15-0.2g/100g
Monosodium glutamate 0.2-0.25g/100g
L-selenium-methyl selenium substituted aminothiopropionic 180-240 μ g/Kg
Se-enriched yeast powder 14-20 μ g/Kg.
2. a kind of rich selenium water shield bone crisp-fried according to claim 1, is characterized in that:
Raw material metered proportions
Water shield cauline leaf enzymolysis liquid 33-39mL/100g
Bone soup 19-24mL/100g
Flour 18.5-19.5g/100g
Gelatin in water shield 11-14g/100g
Water 9-14mL/100g
Sodium chloride 1.2-2.3g/100g
Jerusalem artichoke 0.16-0.19g/100g
Monosodium glutamate 0.21-0.24g/100g
L-selenium-methyl selenium substituted aminothiopropionic 180-240 μ g/Kg
Se-enriched yeast powder 14-20g/Kg.
3. a kind of rich selenium water shield bone crisp-fried according to claim 1, is characterized in that:
Raw material metered proportions
Water shield cauline leaf enzymolysis liquid 34-38mL/100g
Bone soup 20-23mL/100g
Flour 18.8-19.3g/100g
Gelatin in water shield 11.5-13.5g/100g
Water 10-13mL/100g
Sodium chloride 1.4-2.1g/100g
Jerusalem artichoke 0.17-0.18g/100g
Monosodium glutamate 0.22-0.23g/100g
L-selenium-methyl selenium substituted aminothiopropionic 180-240 μ g/Kg
Se-enriched yeast powder 14-20g/Kg.
4. a kind of rich selenium water shield bone crisp-fried according to claim 1, is characterized in that:
Raw material metered proportions
Water shield cauline leaf enzymolysis liquid 35-37mL/100g
Bone soup 21-22mL/100g
Flour 18.9-19.2g/100g
Gelatin in water shield 11.8-12.5g/100g
Water 10.5-12.5mL/100g
Sodium chloride 1.5-2g/100g
Jerusalem artichoke 0.17-0.18g/100g
Monosodium glutamate 0.22-0.23g/100g
L-selenium-methyl selenium substituted aminothiopropionic 180-240 μ g/Kg
Se-enriched yeast powder 14-20g/Kg.
5. a kind of rich selenium water shield bone crisp-fried according to claim 1, is characterized in that:
Raw material metered proportions
Water shield cauline leaf enzymolysis liquid 40mL/100g
Bone soup 22mL/100g
Flour 18g/100g
Gelatin in water shield 12g/100g
Water 11mL/100g
Sodium chloride 1.56g/100g
Jerusalem artichoke 0.18g/100g
Monosodium glutamate 0.23g/100g
L-selenium-methyl selenium substituted aminothiopropionic 180-240 μ g/Kg
Se-enriched yeast powder 14-20g/Kg.
6. a kind of rich selenium water shield bone crisp-fried according to claim 1, is characterized in that:
Raw material metered proportions
Water shield cauline leaf enzymolysis liquid 32 mL/100g
Bone soup 18 mL/100g
Flour 18 g/100g
Gelatin in water shield 10 g/100g
Water 8 mL/100g
Sodium chloride 1 g/100g
Jerusalem artichoke 0.15 g/100g
Monosodium glutamate 0.2 g/100g
L-selenium-methyl selenium substituted aminothiopropionic 180-240 μ g/Kg
Se-enriched yeast powder 14-20 g/Kg.
7. a kind of rich selenium water shield bone crisp-fried according to claim 1, is characterized in that:
Raw material metered proportions
Water shield cauline leaf enzymolysis liquid 40 mL/100g
Bone soup 25 mL/100g
Flour 20 g/100g
Gelatin in water shield 15 g/100g
Water 15 mL/100g
Sodium chloride 2.5 g/100g
Jerusalem artichoke 0.2 g/100g
Monosodium glutamate 0.25 g/100g
L-selenium-methyl selenium substituted aminothiopropionic 180-240 μ g/Kg
Se-enriched yeast powder 14-20 g/Kg.
8. the preparation method of a kind of rich selenium water shield bone crisp-fried claimed in claim 1, the steps include:
(1) select non-rot, without disease and pest, outward appearance is harmless, the fresh water shield that color is vivid, clean, adopt autoclave, pressure is controlled at 1-7MPa, temperature 40-60 ℃, reaction time 30-50min, separation obtains gelatin in water shield, adopt colloid mill defibrination to process remaining cauline leaf, and add by cellulase 0.3-0.5g, the complex enzyme that hemicellulase 0.3-0.6g and pectase 0.4-0.6g form, the weight of the water shield cauline leaf of take slurry is benchmark, add complex enzyme 1-2g/Kg, at 38-41 ℃ of insulation 6-7h, ambient humidity is controlled at 85%-95%, obtain gelatin in water shield and water shield cauline leaf enzymolysis liquid,
(2) get livestock and poultry bone and smashed, by bone water quality, than 1:1.5-1:2, add water, and at temperature 100-120 ℃, pressure is under 0.3-0.5MPa condition, carries out the infusion of 35-40min, remove oil slick, filter and obtain clear soup;
(3) add by weight water shield cauline leaf enzymolysis liquid, bone soup, flour, gelatin in water shield, water, sodium chloride, Jerusalem artichoke, the monosodium glutamate in step (1), mixed, and add L-selenium-methyl selenium substituted aminothiopropionic by its weight portion, then add Se-enriched yeast powder, at temperature 28-30 ℃ of fermentation 3-7 days, ambient humidity is controlled at 85%-90%, obtains the crisp dough of Selenium-enriched fermentation bone;
(4) dough in step (3) is shaped on mould, then adopt tunnel type quick-frozen machine to carry out quick-frozen, wherein 0 ℃-5 ℃ times, be controlled at 4-5min,
﹣24 ℃ of times are 16-18min;
(5) the freeze concentration face piece of step (4) is not thawed and directly carries out vacuum low-temperature frying, vacuum degree control is at 0.075-0.095MPa, and oil temperature is 60 ℃-75 ℃, and the fried time is 10-14min, and the speed setting of fried material frame is 60r/min;
(6) carrying out rotating speed is 220-250r/min, and the time is controlled at 3-4min de-oiling and processes, and obtains rich selenium water shield bone crisp-fried.
9. the preparation method of a kind of rich selenium water shield bone crisp-fried according to claim 8, is characterized in that: described step (2) is got fresh live stock and fowl bone by weight: any mixture of chicken bone 10-12, ox bone 12-14, sheep bone 8-9 a kind of or 1-3 kind wherein.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431865A (en) * | 2014-11-14 | 2015-03-25 | 湖北工业大学 | Vacuum low-temperature fried lotus nelumbo nucifera gaertn crisp chips and preparation method thereof |
| CN104839284A (en) * | 2015-06-05 | 2015-08-19 | 湖北工业大学 | Preparation method of meat and bone black-salted turnip crisp pastry |
| CN106376867A (en) * | 2016-08-30 | 2017-02-08 | 枣庄三隆食品有限公司 | Production method of selenium-rich sweet potato slices |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103349056A (en) * | 2013-06-26 | 2013-10-16 | 姜磊 | Fried cake having potherb and chicken flavors and preparation method of fried cake |
| CN103535607A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Bone soup steamed bread and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349056A (en) * | 2013-06-26 | 2013-10-16 | 姜磊 | Fried cake having potherb and chicken flavors and preparation method of fried cake |
| CN103535607A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Bone soup steamed bread and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431865A (en) * | 2014-11-14 | 2015-03-25 | 湖北工业大学 | Vacuum low-temperature fried lotus nelumbo nucifera gaertn crisp chips and preparation method thereof |
| CN104839284A (en) * | 2015-06-05 | 2015-08-19 | 湖北工业大学 | Preparation method of meat and bone black-salted turnip crisp pastry |
| CN106376867A (en) * | 2016-08-30 | 2017-02-08 | 枣庄三隆食品有限公司 | Production method of selenium-rich sweet potato slices |
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Effective date of registration: 20151028 Address after: 445400 Hubei Province, Enshi Tujia and Miao Autonomous Prefecture Lichuan Tenglong Industrial Park (No. 33 South Road) Applicant after: Lichuan City Duo Renduo Industrial Co., Ltd. Applicant after: Hubei Industry University Address before: 445400 Hubei Province, Enshi Tujia and Miao Autonomous Prefecture Lichuan Tenglong Industrial Park (No. 33 South Road) Applicant before: Lichuan City Duo Renduo Industrial Co., Ltd. |
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