CN104799189A - Rice crust comprising Lentinus edodes and corn and preparation method of rice crust - Google Patents

Abstract

The invention relates to rice crust comprising Lentinus edodes and corn and a preparation method of the rice crust, and belongs to the technical field of snack food processing. The rice crust comprises the following raw materials in parts by weight: 0.9 part of corn flour, 1 part of wheat flour, and 0.9-1.1 parts of the Lentinus edodes. The Lentinus edodes can increase nutrient substances in the rice crust as containing rich vitamins, mineral substances and protein, the Lentinus edodes protein contains eight kinds of essential amino acids and ten kinds of non-essential amino acids, and most of the amino acids belong to L-type amino acids, and are higher in activity and easy to absorb and utilize by the human body; the contents of flavor nucleotides and flavor amino acids in the Lentinus edodes are high, and the flavor nucleotides and flavor amino acids cooperate with fragrance of the corn with a specific proportion to enable the rice crust to have a unique flavor; even no seasoning is added, the requirement of common consumers for flavor can still be met. The preparation method of the rice crust comprises the steps of mixing and preparing the Lentinus edodes subjected to enzymolysis, the corn and the wheat flour into dough, and performing vacuum frying. The mouth-feel and flavor of the prepared rice crust can be further improved.

Description

A kind of mushroom corn crust and preparation method thereof

Technical field

The present invention relates to a kind of mushroom corn crust and preparation method thereof, belong to leisure food processing technique field.

Background technology

Along with the raising of people's living standard, require also more and more higher to the nutritive value of leisure food.Crispy rice, as China's traditional properties snack, directly can eating or prepare burden (as tomato issshrimp with crispy fried rice crust etc.) as dish, is wide ace-high leisure food.Especially millet crisp crust crisp, fragrant and pleasant to tastely to enjoy great popularity with it, and the crispy rice of multiple local flavor was all embodied in the difference of flavoring in the past, and kind is comparatively single in essence.

Edible mushroom, as the excellent tonic product of generally acknowledging, has very high nutritive value, can regulate human metabolism, reduce blood pressure, reduce cholesterol level, have prevention and therapy various diseases, the effect of promoting longevity.Mushroom is as the famous dietotherapeutic bacterium of China, taste is fragrant strongly fragrant tempting and be rich in nutriment, protein content is high, fat content is low, and containing abundant vitamin and mineral matter, containing 18 seed amino acids, comprising eight kinds of necessary amino acid and ten kinds of nonessential amino acid, belong to L-type amino acid, the higher utilization that is easily absorbed by the body of activity more.In addition, mushroom is rich in abundant in fresh taste compound, especially flavour nucleotide and delicious amino acid rich content, has the local flavor of uniqueness.Mushroom is as the large edible mushroom of our province, and abundance, deep process technology research is less.

Summary of the invention

In order to enrich leisure food kind, increase its nutritive value, reduce the use of chemical seasoning, the invention provides a kind of delicious and crisp delicious in taste, rich in nutritive value and the mushroom corn crust of health.

Present invention also offers the preparation method of above-mentioned mushroom corn crust.

The present invention is achieved by the following measures:

A kind of mushroom corn crust, its raw material comprises: corn flour 0.9 part, wheat flour 1 part, mushroom 0.9-1.1 part; Described part is weight portion.Described mushroom is dry product.Preferably, corn flour 0.9 part, wheat flour 1 part, 1 part, mushroom.

Above-mentioned mushroom corn crust, its raw material can also comprise sesame 0.1 part.Can also add flavoring to increase the weight of taste, described flavoring can be salt, sugar, capsicum, cumin.

Mushroom in above-mentioned mushroom corn crust contains the nutriment that abundant vitamin, mineral matter and albumen can improve mushroom corn crust, and protein from lentinus edodes comprises eight kinds of essential amino acids and ten kinds of nonessential amino acid, belong to L-type amino acid, the higher utilization that is easily absorbed by the body of activity more; Flavour nucleotide in mushroom coordinates with the fragrance of delicious amino acid rich content with special ratios corn, makes mushroom corn crust have unique local flavor.Even if do not add flavoring, the requirement that ordinary consumer is suited one's taste still can be met.

The present invention is found by further research experiment, is mixed with into dough after mushroom enzymolysis with corn flour flour, then can be further improved through the mouthfeel of the crispy rice prepared by vacuum frying, local flavor; In addition, mushroom enzymatic hydrolysate add composition, the performance that can change dough, and then significantly improve the mouthfeel (brittleness) of product.

So the preparation method of above-mentioned mushroom corn crust, preferably includes following steps:

(1) bubble send out after mushroom add water making beating after enzymolysis, obtain mushroom enzymatic hydrolysate; Enzymolysis enzyme used comprises protease;

(2) mushroom enzymatic hydrolysate, corn flour and wheat flour (flour) are made into dough, shaped cut sheets;

(3) section vacuum frying; Vacuum frying condition is: temperature 92 DEG C ~ 96 DEG C, vacuum 0.090 Mpa, time 8 min ~ 10 min.

Above-mentioned preparation method, bubble used send out after mushroom can replace with fresh mushroom.In order to reduce the fat content of product, through deoiling treatment after vacuum frying; De-oiling condition is: vacuum 0.090 Mpa, de-oiling rotating speed 400 r/min, time 6 ~ 8min.

In above-mentioned preparation method, the effect of enzymolysis obtains more multi-flavour material; In addition, change the composition of mushroom by enzymolysis, and then change composition, the performance of dough, thus improve brittleness, significantly improve the mouthfeel of product.The effect of vacuum frying reduces flavor substance loss.Mushroom after corn flour and enzymolysis coordinates, and the smell of product and flavour are improved further.

Well known to a person skilled in the art and be, enzyme has specificity, and the flavor substance kind adopting different enzymes to obtain mushroom enzymolysis is all different with content.And smell and flavour coordinate generation by various flavor substance; The performance of dough is determined by its composition.So different enzymes, causes the smell of product and flavour to there is larger difference, also different on the impact of brittleness.Research finds, first adopt cellulase, adopt the compound protease be made up of with 2:1 proportioning neutral proteinase and trypsase again, 5 '-phosphodiesterase is used to carry out enzymolysis again, obtain part flavor substance in enzymolysis liquid content improve, and proportioning between various flavor substance is better, can produce local flavor and the mouthfeel of more high praise.

Above-mentioned preparation method, its enzymolysis step preferably adopts following manner to carry out:

The first step, cellulase degradation, enzyme concentration 23 ~ 270,000 U/g, hydrolysis temperature 53 DEG C ~ 57 DEG C, time 120 min;

Second step, compound protease enzymolysis, enzyme concentration 140 ~ 1,600,000 U/g, hydrolysis temperature 53 DEG C ~ 57 DEG C, time 150 min; Described compound protease is made up of according to 2:1 enzyme ratio of living neutral proteinase and trypsase;

3rd step, 5 '-phosphodiesterase enzymolysis, enzyme concentration 55 ~ 650,000 U/g, hydrolysis temperature 65 DEG C ~ 75 DEG C, time 150 min; Described enzyme concentration is relative to steeping the mushroom after sending out or fresh mushroom.Described in the present invention, wheat flour is flour.

Beneficial effect of the present invention:

(1) product contains the nutritional labelings such as rich in protein, dietary fiber, vitamin and trace element, nutritious equilibrium;

(2) containing flavor substances such as abundant amino acid, volatile materials and ucleotides, uniqueness is possessed and obvious delicate flavour and fragrance;

(3) consumption of flavoring reduces, more healthy;

(4) mushroom addition manner is making beating enzymolysis, and the mushroom after enzymolysis is except containing the polysaccharide, polypeptide, the amino acid that are easily absorbed by the body in a large number, and also containing abundant flavour nucleotide, delicious amino acid, makes the richer delicious local flavor of finished product; And obviously can improve mouthfeel;

(5) by corn according to the mushroom after special ratios and enzymolysis with the use of, flavour and the smell (local flavor) of product can be improved further;

(6) adopt specific enzyme and mode of action, thus make the weight content of the flavor substance of product and proportioning reach optimum, the evaluation of its flavour and smell (local flavor) improves further;

(7) fried mode is vacuum frying, under lower oil temperature, realize frying action, finished product nutriment is lost less;

(8) the simple environmental protection of preparation technology in addition, and there is instant, the advantage of rich in nutritive value.

Detailed description of the invention

In following embodiment, cellulase used is (by endoglucanase (C1 enzyme); Exoglucanase (Cx enzyme); Beta-glucosidase (be called for short G) is also known as cellobiohydrolase mixing composition), to get profit bioengineering Co., Ltd purchased from Tai'an letter.

embodiment 1

(1) take corn 900g, pulverize, obtain corn flour for subsequent use.Take dried thin mushroom 1000 g, clean up, put into warm bubbly water and send out.By steeping the mushroom stripping and slicing sent out, measuring 1000 mL clear water and putting slurrying in pulper into together with the mushroom block cut, obtain mushroom slurry.Adopt stepwise discretization method to carry out enzymolysis to mushroom slurry, obtain mushroom enzymatic hydrolysate; The first step, cellulase, enzyme concentration 250,000 U/g steeps the mushroom sent out, hydrolysis temperature 55 DEG C, time 120min; Second step, compound protease, 1,500,000 U/g steep the mushroom sent out, hydrolysis temperature 55 DEG C, time 150min; Compound protease is made up of according to 2:1 enzyme ratio of living neutral proteinase and trypsase; 3rd step, 5 '-phosphodiesterase, enzyme concentration 550,000 U/g steeps the mushroom sent out, hydrolysis temperature 65 DEG C, time 150min.Take wheat flour (flour) 1000g, be made into dough after mixing with corn flour, mushroom enzymatic hydrolysate, shaped cut sheets.Fried into vacuum oil frying pot by cutting into slices, vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product mushroom corn crust.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

embodiment 2

Take corn 900g, pulverize, obtain corn flour for subsequent use.Take dried thin mushroom 1000 g, clean up, put into warm bubbly water and send out.By steeping the mushroom stripping and slicing sent out, measuring 1000 mL clear water and putting slurrying in pulper into together with the mushroom block cut, obtain mushroom slurry.Adopt compound protease, to mushroom slurry enzymolysis 150min under 55 DEG C of temperature conditions, obtain mushroom enzymatic hydrolysate; Compound protease is made up of according to 2:1 enzyme ratio of living neutral proteinase and trypsase, and the consumption of compound protease is that 1,500,000 U/g steep the mushroom sent out.Take flour 1000g, be made into dough after mixing with corn flour, mushroom enzymatic hydrolysate, shaped cut sheets.Fried into vacuum oil frying pot by cutting into slices, vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product mushroom corn crust.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

embodiment 3

Take corn 900g, pulverize, obtain corn flour for subsequent use.Take dried thin mushroom 1000 g, clean up, put into warm bubbly water and send out.By steeping the mushroom stripping and slicing sent out, measuring 1000 mL clear water and putting slurrying in pulper into together with the mushroom block cut, obtain mushroom slurry.Adopt neutral proteinase, to mushroom slurry enzymolysis 150min under 55 DEG C of temperature conditions, obtain mushroom enzymatic hydrolysate; The consumption of neutral proteinase is that 1,500,000 U/g steep the mushroom sent out.Take flour 1000g, be made into dough after mixing with corn flour, mushroom enzymatic hydrolysate, shaped cut sheets.Fried into vacuum oil frying pot by cutting into slices, vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product mushroom corn crust.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

embodiment 4

1-1

Take corn 900g, pulverize, obtain corn flour for subsequent use.Take dried thin mushroom 1000 g, clean up, put into warm bubbly water and send out.By steeping the mushroom stripping and slicing sent out, measuring 1000 mL clear water and putting slurrying in pulper into together with the mushroom block cut, obtain mushroom slurry (not having enzymolysis).Take flour 1000g, with corn flour, mushroom starch mix after be made into dough, shaped cut sheets.Section is inserted vacuum oil frying pot fried, then de-oiling; Vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product mushroom corn crust.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

Take corn 900g, pulverize, obtain corn flour for subsequent use.Take dried thin mushroom 900 g, clean up, put into warm bubbly water and send out.By steeping the mushroom stripping and slicing sent out, measuring 900 mL clear water and putting slurrying in pulper into together with the mushroom block cut, obtain mushroom slurry (not having enzymolysis).Take flour 1000g, with corn flour, mushroom starch mix after be made into dough, shaped cut sheets.Section is inserted vacuum oil frying pot fried, then de-oiling; Vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product mushroom corn crust.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

Take corn 900g, pulverize, obtain corn flour for subsequent use.Take dried thin mushroom 1100 g, clean up, put into warm bubbly water and send out.By steeping the mushroom stripping and slicing sent out, measuring 1100 mL clear water and putting slurrying in pulper into together with the mushroom block cut, obtain mushroom slurry (not having enzymolysis).Take flour 1000g, with corn flour, mushroom starch mix after be made into dough, shaped cut sheets.Section is inserted vacuum oil frying pot fried, then de-oiling; Vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product mushroom corn crust.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

comparative example 1

Take corn 1000g, pulverize, obtain corn flour for subsequent use.Take dried thin mushroom 1200 g, clean up, put into warm bubbly water and send out.By steeping the mushroom stripping and slicing sent out, measuring 1000 mL clear water and putting slurrying in pulper into together with the mushroom block cut, obtain mushroom slurry (not having enzymolysis).Take flour 1000g, with corn flour, mushroom starch mix after be made into dough, shaped cut sheets.Section is inserted vacuum oil frying pot fried, then de-oiling; Vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product mushroom corn crust.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

comparative example 2

Take dried thin mushroom 900 g, clean up, put into warm bubbly water and send out.By steeping the mushroom stripping and slicing sent out, measuring 1000 mL clear water and putting slurrying in pulper into together with the mushroom block cut, obtain mushroom slurry (not having enzymolysis).Dough is made into, shaped cut sheets after being mixed with 1000g flour by mushroom slurry.Section is inserted vacuum oil frying pot fried, then de-oiling; Vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product mushroom crispy rice.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

comparative example 3

Take corn 900g, pulverize, obtain corn flour for subsequent use.Get after 1000g flour mixes with corn flour, water and be made into dough, shaped cut sheets.Section is inserted vacuum oil frying pot fried, then de-oiling; Vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product mushroom corn crust.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

comparative example 4

Take flour 900g, be made into dough, shaped cut sheets.Section is inserted vacuum oil frying pot fried, then de-oiling; Vacuum frying condition is: temperature 95 DEG C, vacuum 0.090Mpa, time 8min; De-oiling condition is: vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle flavoring, the cool packaging seal that dries in the air obtains finished product crispy rice.Flavoring composition and consumption are with embodiment 1.Sterilizing: take Co ₆₀radioactive source irradiation mushroom corn crust 12min sterilizing under the dosage of 6kGy.

effect test

one, quality sensory evaluation

By 20 trained quality sense organ valuation officers, quality subjective appreciation is carried out to the mushroom corn crust before its sterilizing.Range of value: mouthfeel (50 points), local flavor (50 points) are evaluated.Crispy rice general comment is divided into above-mentioned every sum.Evaluation criterion:

Mouthfeel: hardness, brittleness are moderate, crisp, can not produce again too much tiny disintegrating slag for optimum when stinging crispy rice;

Local flavor: sweet, salty moderate, anacidity, hardship, puckery and other peculiar smell, delicate flavour is obvious, and ester perfume (or spice) is moderate; For optimum; Delicate flavour is more obvious, and score is higher.Evaluation result is as table 1

Table 1

two, the detection of mushroom enzymatic hydrolysate

Detect the amino acid classes in the mushroom enzymatic hydrolysate of preparation in embodiment 1,2,3 and content; The kind of volatile flavor and content;

The detection method that amino acid classes and content adopt is: automatic amino acid analyzer;

The mensuration of volatile flavor adopts distills extraction element extraction volatile materials simultaneously, adopts the volatile materials in Trace ISQ chromatography of gases-GC-MS mensuration mushroom enzymatic hydrolysate;

The detection of nucleotides adopts liquid chromatogram-Rat Feces by Electrospray Ionization Tandem Mass Spectrometry to detect mushroom enzymatic hydrolysate nucleotide contamination.

Testing result is as table 2

Table 2

; Can draw Analysis of test results, compared to embodiment 2 and 3, the amino acid whose content presenting favourable flavour of embodiment 1 is higher; The amino acid whose kind presenting unfavorable flavour is less, content is lower.Meanwhile, the kind presenting the volatile materials of favourable smell of embodiment 1 is more, content is higher, and the content of embodiment 1 flavour nucleotide is apparently higher than embodiment 3 and embodiment 2.Wherein, present the amino acid of favourable flavour: such as glutamic acid, aspartic acid and isoleucine, alanine, glycine, cystine; Present the amino acid of unfavorable flavour: such as leucine, phenylalanine.

three, crispy rice brittleness measures

TA-X2i Texture instrument (Stable Micro Systems company of Britain) is adopted to measure the brittleness of product.

Matter structure parametric measurement method: adopt TA-X2i Texture instrument to carry out " distance-Li " determination and analysis, obtain matter structure curve.Test parameter: φ 5mm cylindrical probe, presses down speed 10mm/s.Often kind of food surveys 6 times.

Adopt the regression model of slope and brittleness:

y=0.688lnx+2.136

Y is brittleness, and x is slope;

。

Measurement result is as table 3;

Table 3

Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4
								3.05	3.15	3.16	3.24-3.29	3.79	4.02	4.52	4.21

Claims (7)

1. a mushroom corn crust, its raw material comprises: corn flour 0.9 part, wheat flour 1 part, mushroom 0.9-1.1 part; Described part is weight portion; Described mushroom is dry product.

2. mushroom corn crust according to claim 1, is characterized in that, corn flour 0.9 part, wheat flour 1 part, 1 part, mushroom.

3. mushroom corn crust according to claim 1 and 2, is characterized in that, its raw material comprises sesame 0.1 part.

4. a preparation method for mushroom corn crust described in claim 1,2 or 3, is characterized in that, comprise the following steps:

Enzymolysis after the mushroom steeped after sending out adds water and pulls an oar, obtains mushroom enzymatic hydrolysate; Enzymolysis enzyme used comprises protease;

Mushroom enzymatic hydrolysate, corn flour and wheat flour are made into dough, shaped cut sheets;

Section vacuum frying; Vacuum frying condition is: temperature 92 DEG C ~ 96 DEG C, vacuum 0.090 Mpa, time 8 min ~ 10 min.

5. preparation method according to claim 4, is characterized in that, bubble used send out after mushroom fresh mushroom replace.

6. the preparation method according to claim 4 or 5, is characterized in that, through deoiling treatment after vacuum frying; De-oiling condition is: vacuum 0.090 Mpa, de-oiling rotating speed 400 r/min, time 6 ~ 8min.

7. the preparation method according to claim 4 or 5, is characterized in that, its enzymolysis step adopts following manner to carry out:

The first step, cellulase degradation, enzyme concentration 23 ~ 270,000 U/g, hydrolysis temperature 53 DEG C ~ 57 DEG C, time 120 min;

Second step, compound protease enzymolysis, enzyme concentration 140 ~ 1,600,000 U/g, hydrolysis temperature 53 DEG C ~ 57 DEG C, time 150 min; Described compound protease is made up of according to 2:1 enzyme ratio of living neutral proteinase and trypsase;

3rd step, 5 '-phosphodiesterase enzymolysis, enzyme concentration 55 ~ 650,000 U/g, hydrolysis temperature 65 DEG C ~ 75 DEG C, time 150 min; Described enzyme concentration is mushroom after sending out relative to bubble or fresh mushroom.