CN104799192B - A kind of mushroom soybean crisp crust and preparation method thereof - Google Patents
A kind of mushroom soybean crisp crust and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of mushroom soybean crisp crusts and preparation method thereof, belong to snack food processing technique field.The mushroom sorghum crispy rice of the present invention, raw material include：0.8 part of soy meal, 1.5 parts of wheat flour, 0.6 0.8 parts of mushroom.Mushroom therein contains the nutriment that abundant vitamin, minerals and albumen can improve mushroom sorghum crispy rice, and protein from lentinus edodes includes eight kinds of essential amino acids and ten kinds of nonessential amino acid, belongs to L-type amino acid, the higher utilization that is easily absorbed by the body of activity more；Flavour nucleotide in mushroom coordinates with delicious amino acid rich content and the fragrance of special ratios soybean, and mushroom soybean crisp crust is made to have unique flavor.Even if not adding seasoning, requirement of the ordinary consumer to taste still can be met.The preparation method of the present invention, is to be prepared by mixing into dough with soy meal flour after being digested by mushroom, using vacuum frying；The mouthfeel of prepared crispy rice, flavor can be further improved.
Description
Technical field
The present invention relates to a kind of mushroom soybean crisp crusts and preparation method thereof, belong to snack food processing technique field.
Background technology
As the improvement of people's living standards, the nutritive value requirement to snack food is also higher and higher.Crispy rice, as me
State's traditional properties snack can directly eat or be used as dish dispensing（Such as tomato issshrimp with crispy fried rice crust）, stopped by favorite
Not busy food.Especially millet crisp crust with its it is crispy and delicious enjoy great popularity, the crispy rice of previous a variety of flavors was embodied in seasoning not
Together, kind is substantially more single.
Edible mushroom has very high nutritive value, can adjust human metabolism, reduce as generally acknowledged excellent tonic product
Blood pressure reduces cholesterol level, has a variety of diseases of prevention and treatment, the effect of promoting longevity.Mushroom is as the famous medicine food in China
Dual-purpose bacterium, taste is fragrant strongly fragrant tempting and rich in nutriment, and protein content is high, and fat content is low, and contains abundant vitamin
And minerals, containing 18 kinds of amino acid, including eight kinds of necessary amino acid and ten kinds of nonessential amino acid, belong to L-type more
Amino acid, the higher utilization that is easily absorbed by the body of activity.In addition, mushroom rich in it is abundant be in fresh taste compound, especially flavor core
Thuja acid and delicious amino acid rich content, have unique flavor.Mushroom adds deeply as the large edible mushroom of our province, abundance
Work technical research is less.
Invention content
For the use for enriching the type of snack food, increasing its nutritive value, reducing chemical seasoning, the present invention provides
A kind of delicious and crisp delicious in taste, nutritive value enrich and the mushroom soybean crisp crust of health.
The present invention also provides the preparation methods of above-mentioned mushroom soybean crisp crust.
The present invention is achieved by the following measures：
A kind of mushroom soybean crisp crust, raw material include：0.8 part of soy meal, 1.5 parts of wheat flour, 0.6-0.8 parts of mushroom；Institute
Part is stated as parts by weight.The mushroom is dry product.Preferably, 0.8 part of soy meal, 1.5 parts of wheat flour, 0.7 part of mushroom.
Above-mentioned mushroom soybean crisp crust can also include 0.1 part of sesame.Seasoning can also be added to aggravate taste, it is described
Seasoning can be salt, sugar, capsicum, cumin.
Mushroom in above-mentioned mushroom soybean crisp crust, which contains abundant vitamin, minerals and albumen, can improve mushroom soybean pot
Bar nutriment, and protein from lentinus edodes include eight kinds must amino acid and ten kinds of nonessential amino acid, belong to L-type amino more
Acid, the higher utilization that is easily absorbed by the body of activity；Flavour nucleotide and delicious amino acid rich content and special ratios in mushroom
The fragrance cooperation of soybean, makes mushroom soybean crisp crust have unique flavor.Even if not adding seasoning, it still can meet and generally disappear
Requirement of the person of expense to taste.
The present invention is had found by further research experiment, and dough is prepared by mixing into soy meal flour after mushroom enzymolysis,
It can be further improved using the mouthfeel of the crispy rice prepared by vacuum frying, flavor；In addition, the addition energy of mushroom enzymatic hydrolysate
Change ingredient, the performance of dough, and then significantly improve the mouthfeel of product（Brittleness）.
So the preparation method of above-mentioned mushroom soybean crisp crust, preferably includes following steps：
（1）Mushroom after being soaked adds water to be digested after being beaten, and obtains mushroom enzymatic hydrolysate；Enzymolysis enzyme used includes protease；
（2）Mushroom enzymatic hydrolysate, soy meal and wheat flour (flour) are fabricated to dough, shaped cut sheets；
（3）It is sliced vacuum frying；Vacuum frying condition is：92 DEG C ~ 96 DEG C, 0.090 Mpa of vacuum degree of temperature, time 8
min~10 min。
Above-mentioned preparation method, it is used be soaked after mushroom can be replaced with fresh mushroom.In order to reduce the fat content of product,
Pass through deoiling treatment after vacuum frying；De-oiling condition is：0.090 Mpa of vacuum degree, 400 r/min of de-oiling rotating speed, the time 6 ~
8min。
In above-mentioned preparation method, the effect of enzymolysis is to obtain more flavor substances；In addition, by enzymolysis change mushroom into
Point, and then change the ingredient of dough, performance, so as to the mouthfeel for improving brittleness, significantly improving product.The effect of vacuum frying is to subtract
Few flavor substance loss.Mushroom cooperation after soy meal and enzymolysis so that the smell and flavour of product further improve.
It is well known by those skilled in the art that enzyme has specificity, the flavor digested using different enzymes to mushroom
Substance classes and content are different.And smell and flavour are generated with various flavor substances；The performance of dough is by it
What ingredient determined.So different enzymes, causes the influence of the smell and flavour of product there are larger difference, to brittleness also different.
The study found that it first uses cellulase, used again by neutral proteinase and trypsase with 2:The compound egg of 1 enzyme activity proportioning composition
White enzyme, then with 5 ,-phosphodiesterase is digested, the content for obtaining part flavor substance in enzymolysis liquid improves, and various wind
Matching between taste substance is relatively good, can generate the flavor and taste of more high praise.
Above-mentioned preparation method, enzymolysis step are preferably carried out using following manner：
The first step, cellulase degradation, the U/g of enzyme concentration 23 ~ 270,000,53 DEG C ~ 57 DEG C of hydrolysis temperature, 120 min of time；
Second step, compound protease enzymolysis, the U/g of enzyme concentration 140 ~ 1,600,000,53 DEG C ~ 57 DEG C of hydrolysis temperature, time 150
min；The compound protease is according to 2 by neutral proteinase and trypsase:1 enzyme activity ratio forms；
Third walks, and 5 ,-phosphodiesterase enzymolysis, the U/g of enzyme concentration 55 ~ 650,000,65 DEG C ~ 75 DEG C of hydrolysis temperature, the time 150
min；The enzyme concentration is relative to the mushroom or fresh mushroom after being soaked.Wheat flour is flour in the present invention.
Beneficial effects of the present invention：
（1）Product contains the nutritional ingredients such as abundant protein, dietary fiber, vitamin and trace element, and nutrition is rich
It is rich balanced；
（2）Containing flavor substances such as abundant amino acid, volatile materials and ucleotides, it is unique and apparent fresh to have
Taste and fragrance；
（3）The dosage of seasoning is reduced, more healthy；
（4）Mushroom addition manner is digested for mashing, and the mushroom after enzymolysis, which removes, contains a large amount of polysaccharide being easily absorbed by the body, more
Peptide, amino acid, also containing abundant flavour nucleotide, delicious amino acid makes the richer delicious flavor of finished product；And it can be obviously improved
Mouthfeel；
（5）By soybean according to special ratios and enzymolysis after mushroom be used cooperatively, can further improve product flavour and
Smell（Flavor）；
（6）Using specific enzyme and mode of action, so that the weight content of the flavor substance of product and proportioning reach
It is optimal, flavour and smell（Flavor）Evaluation further improve；
（7）Fried mode be vacuum frying, realize frying action under relatively low oil temperature, make finished product nutriment loss compared with
It is small；
（8）In addition preparation process is simple and environmentally-friendly, and with the advantages of convenient, nutritive value enriches.
Specific embodiment
Cellulase used in following embodiments（By endoglucanase (C1 enzymes)；Exoglucanase (Cx enzymes)；β-Portugal
Polyglycoside enzyme（Abbreviation G）Also known as cellobiohydrolase mixing composition）, get profit bioengineering Co., Ltd purchased from Tai'an letter.
Embodiment 1
（1）Soybean 800g is weighed, crushes, it is spare to obtain soy meal.700 g of dried thin mushroom is weighed, cleans up, is put into warm water
It is soaked.The mushroom stripping and slicing that will be soaked measures 700 mL clear water and puts slurrying in pulper into together with the mushroom block cut, obtains
Mushroom is starched.Mushroom slurry is digested using stepwise discretization method, obtains mushroom enzymatic hydrolysate；The first step, cellulase, enzyme concentration 250,000
The mushroom that U/g has been soaked, 55 DEG C of hydrolysis temperature, time 120min；Second step, compound protease, the perfume (or spice) that 1,500,000 U/g have been soaked
Mushroom, 55 DEG C of hydrolysis temperature, time 150min；Compound protease is by neutral proteinase and trypsase according to 2:1 enzyme activity ratio group
Into；Third walks, and 5 ,-phosphodiesterase, the mushroom that 550,000 U/g of enzyme concentration has been soaked, 65 DEG C of hydrolysis temperature, time 150min.Claim
Wheat flour (flour) 1500g is taken, dough, shaped cut sheets are fabricated to after being mixed with soy meal, mushroom enzymatic hydrolysate.It will be sliced into vacuum
Deep fryer is fried, and vacuum frying condition is：95 DEG C, vacuum degree 0.090Mpa, time 8min of temperature；De-oiling condition is：Vacuum degree
0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Seasoning is sprinkled, the cool packaging seal that dries in the air obtains finished product mushroom soybean crisp crust.
Seasoning forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source mushroom soybean crisp crust is irradiated under the dosage of 6kGy
12min sterilizes.
Embodiment 2
Soybean 800g is weighed, crushes, it is spare to obtain soy meal.700 g of dried thin mushroom is weighed, is cleaned up, is put into warm bubbly water
Hair.The mushroom stripping and slicing that will be soaked measures 700 mL clear water and puts slurrying in pulper into together with the mushroom block cut, obtains fragrant
Mushroom is starched.Using compound protease, enzymolysis 150min is starched mushroom under 55 DEG C of temperature conditions, obtains mushroom enzymatic hydrolysate；Compound protein
Enzyme is by neutral proteinase and trypsase according to 2:1 enzyme activity ratio forms, and the dosage of compound protease is soaked for 1,500,000 U/g
Mushroom.Flour 1500g is weighed, dough, shaped cut sheets are fabricated to after being mixed with soy meal, mushroom enzymatic hydrolysate.It will be sliced into true
Empty deep fryer is fried, and vacuum frying condition is：95 DEG C, vacuum degree 0.090Mpa, time 8min of temperature；De-oiling condition is：Vacuum
Spend 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Seasoning is sprinkled, the cool packaging seal that dries in the air obtains finished product mushroom soybean pot
Bar.Seasoning forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source mushroom soybean is irradiated under the dosage of 6kGy
Crispy rice 12min sterilizes.
Embodiment 3
Soybean 800g is weighed, crushes, it is spare to obtain soy meal.700 g of dried thin mushroom is weighed, is cleaned up, is put into warm bubbly water
Hair.The mushroom stripping and slicing that will be soaked measures 700 mL clear water and puts slurrying in pulper into together with the mushroom block cut, obtains fragrant
Mushroom is starched.Using neutral proteinase, enzymolysis 150min is starched mushroom under 55 DEG C of temperature conditions, obtains mushroom enzymatic hydrolysate；Neutral protein
The dosage of enzyme is the mushroom that 1,500,000 U/g have been soaked.Flour 1500g is weighed, is fabricated to after being mixed with soy meal, mushroom enzymatic hydrolysate
Dough, shaped cut sheets.It will be sliced into vacuum oil frying pot frying, vacuum frying condition is：95 DEG C, vacuum degree 0.090Mpa of temperature,
Time 8min；De-oiling condition is：Vacuum degree 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Seasoning is sprinkled, is dried in the air cool
Packaging seal obtains finished product mushroom soybean crisp crust.Seasoning forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source exist
Mushroom soybean crisp crust 12min sterilizings are irradiated under the dosage of 6kGy.
Embodiment 4
1-1
Soybean 800g is weighed, crushes, it is spare to obtain soy meal.700 g of dried thin mushroom is weighed, is cleaned up, is put into warm bubbly water
Hair.The mushroom stripping and slicing that will be soaked measures 700 mL clear water and puts slurrying in pulper into together with the mushroom block cut, obtains fragrant
Mushroom is starched（Do not digest）.Flour 1500g is weighed, dough, shaped cut sheets are fabricated to after being mixed with soy meal, mushroom slurry.It will slice
It is fried to be placed in vacuum oil frying pot, then de-oiling；Vacuum frying condition is：95 DEG C, vacuum degree 0.090Mpa, time 8min of temperature；
De-oiling condition is：Vacuum degree 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Seasoning is sprinkled, the cool packaging seal that dries in the air obtains
Finished product mushroom soybean crisp crust.Seasoning forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source 6kGy dosage
Lower irradiation mushroom soybean crisp crust 12min sterilizings.
Soybean 800g is weighed, crushes, it is spare to obtain soy meal.600 g of dried thin mushroom is weighed, is cleaned up, is put into warm bubbly water
Hair.The mushroom stripping and slicing that will be soaked measures 600 mL clear water and puts slurrying in pulper into together with the mushroom block cut, obtains fragrant
Mushroom is starched（Do not digest）.Flour 1500g is weighed, dough, shaped cut sheets are fabricated to after being mixed with soy meal, mushroom slurry.It will slice
It is fried to be placed in vacuum oil frying pot, then de-oiling；Vacuum frying condition is：95 DEG C, vacuum degree 0.090Mpa, time 8min of temperature；
De-oiling condition is：Vacuum degree 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Seasoning is sprinkled, the cool packaging seal that dries in the air obtains
Finished product mushroom soybean crisp crust.Seasoning forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source 6kGy dosage
Lower irradiation mushroom soybean crisp crust 12min sterilizings.
Soybean 800g is weighed, crushes, it is spare to obtain soy meal.800 g of dried thin mushroom is weighed, is cleaned up, is put into warm bubbly water
Hair.The mushroom stripping and slicing that will be soaked measures 800 mL clear water and puts slurrying in pulper into together with the mushroom block cut, obtains fragrant
Mushroom is starched（Do not digest）.Flour 1500g is weighed, dough, shaped cut sheets are fabricated to after being mixed with soy meal, mushroom slurry.It will slice
It is fried to be placed in vacuum oil frying pot, then de-oiling；Vacuum frying condition is：95 DEG C, vacuum degree 0.090Mpa, time 8min of temperature；
De-oiling condition is：Vacuum degree 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Seasoning is sprinkled, the cool packaging seal that dries in the air obtains
Finished product mushroom soybean crisp crust.Seasoning forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source 6kGy dosage
Lower irradiation mushroom soybean crisp crust 12min sterilizings.
Comparative example 1
Soybean 800g is weighed, crushes, it is spare to obtain soy meal.1000 g of dried thin mushroom is weighed, is cleaned up, is put into warm bubbly water
Hair.The mushroom stripping and slicing that will be soaked measures 1000 mL clear water and puts slurrying in pulper into together with the mushroom block cut, obtains fragrant
Mushroom is starched（Do not digest）.Flour 1500g is weighed, dough, shaped cut sheets are fabricated to after being mixed with soy meal, mushroom slurry.It will slice
It is fried to be placed in vacuum oil frying pot, then de-oiling；Vacuum frying condition is：95 DEG C, vacuum degree 0.090Mpa, time 8min of temperature；
De-oiling condition is：Vacuum degree 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Seasoning is sprinkled, the cool packaging seal that dries in the air obtains
Finished product mushroom soybean crisp crust.Seasoning forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source 6kGy dosage
Lower irradiation mushroom soybean crisp crust 12min sterilizings.
Comparative example 2
700 g of dried thin mushroom is weighed, is cleaned up, is put into warm water and is soaked.The mushroom stripping and slicing that will be soaked measures 700 mL
Clear water puts slurrying in pulper into together with the mushroom block cut, obtains mushroom slurry（Do not digest）.By mushroom slurry and 1500g flour
Dough, shaped cut sheets are fabricated to after mixing.Fried, the then de-oiling by slice merging vacuum oil frying pot；Vacuum frying condition is：Temperature
95 DEG C, vacuum degree 0.090Mpa, time 8min of degree；De-oiling condition is：Vacuum degree 0.090Mpa, de-oiling rotating speed 400r/min, when
Between 8min.Seasoning is sprinkled, the cool packaging seal that dries in the air obtains finished product mushroom crispy rice.Seasoning forms and dosage is the same as embodiment 1.Sterilizing：
Take Co60Radioactive source irradiated under the dosage of 6kGy mushroom soybean crisp crust 12min sterilizing.
Comparative example 3
Soybean 800g is weighed, crushes, it is spare to obtain soy meal.1000g flour is taken to be fabricated to face after being mixed with soy meal, water
Group, shaped cut sheets.Fried, the then de-oiling by slice merging vacuum oil frying pot；Vacuum frying condition is：95 DEG C of temperature, vacuum degree
0.090Mpa, time 8min；De-oiling condition is：Vacuum degree 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Sprinkle tune
Taste substance, the cool packaging seal that dries in the air obtain finished product mushroom soybean crisp crust.Seasoning forms and dosage is the same as embodiment 1.Sterilizing：Take Co60's
Radioactive source irradiates mushroom soybean crisp crust 12min sterilizings under the dosage of 6kGy.
Comparative example 4
Flour 1500g is weighed, is fabricated to dough, shaped cut sheets.Fried, the then de-oiling by slice merging vacuum oil frying pot；
Vacuum frying condition is：95 DEG C, vacuum degree 0.090Mpa, time 8min of temperature；De-oiling condition is：Vacuum degree 0.090Mpa takes off
Oily rotating speed 400r/min, time 8min.Seasoning is sprinkled, the cool packaging seal that dries in the air obtains finished product crispy rice.Seasoning forms and dosage is same
Embodiment 1.Sterilizing：Take Co60Radioactive source irradiated under the dosage of 6kGy mushroom soybean crisp crust 12min sterilizing.
Effect test
First, quality sensory evaluation
Mushroom soybean crisp crust before being sterilized by 20 trained quality sense organ valuation officers to it carries out quality sense organ
Evaluation.Range of value：(50 points of mouthfeel）, flavor（50 points）It is evaluated.Crispy rice general comment is divided into the sum of above-mentioned items.Evaluation mark
It is accurate：
Mouthfeel：Hardness, brittleness are moderate, crisp, and it is optimal that will not generate excessive tiny disintegrating slag when stinging crispy rice again；
Flavor：Sweet tea, salty moderate, anacidity, hardship, puckery and other peculiar smell, delicate flavour is apparent, and ester perfume (or spice) is moderate；It is optimal；Delicate flavour is brighter
Aobvious, score is higher.Evaluation result such as table 1
Table 1
2nd, the detection of mushroom enzymatic hydrolysate
Amino acid classes and content in the mushroom enzymatic hydrolysate prepared in detection embodiment 1,2,3；Volatile flavor
Type and content；
Amino acid classes and the detection method that content uses for：Automatic amino acid analyzer；
The measure of volatile flavor using extraction element extraction volatile materials is distilled simultaneously, using Trace ISQ
Chromatography of gases-mass spectrometer measures the volatile materials in mushroom enzymatic hydrolysate；
The detection of nucleotide is using liquid chromatogram-Rat Feces by Electrospray Ionization Tandem Mass Spectrometry detection mushroom enzymatic hydrolysate nucleotide type
And content.
Testing result such as table 2
Table 2
；Analysis of test results can be obtained, compared to embodiment 2 and 3, the amino of the advantageous flavour of presentation of embodiment 1
The content of acid is higher；The type that is presented the amino acid of unfavorable flavour is less, content is relatively low.Meanwhile the advantageous gas of presentation of embodiment 1
The type of the volatile materials of taste is more, content is higher, the content of 1 flavour nucleotide of embodiment be apparently higher than embodiment 3 with it is real
Apply example 2.Wherein, the amino acid of advantageous flavour is presented：Such as glutamic acid, aspartic acid and isoleucine, alanine, glycine,
Cystine；The amino acid of unfavorable flavour is presented：Such as leucine, phenylalanine.
3rd, crispy rice brittleness measures
Using TA-X2i Texture instruments（Stable Micro Systems companies of Britain）Measure the brittleness of product.
Texture parametric measurement method：" distance-power " is carried out using TA-X2i Texture instruments and measures analysis, obtains texture curve.
Test parameter：φ 5mm cylindrical probes push speed 10mm/s.Each food is surveyed 6 times.
Using slope and the regression model of brittleness：
y=0.688lnx+2.136
Y is brittleness, and x is slope；
。
Measurement result such 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 |
| 2.85 | 3.07 | 3.01 | 3.17-3.23 | 3.65 | 4.17 | 4.03 | 4.21 |
Claims (3)
1. a kind of mushroom soybean crisp crust, raw material include：0.8 part of soy meal, 1.5 parts of wheat flour, 0.6-0.8 parts of mushroom；It is described
Part is parts by weight；The mushroom is dry product；
It is characterized by comprising the following steps：
Mushroom after being soaked adds water to be digested after being beaten, and obtains mushroom enzymatic hydrolysate；" enzymolysis " is carried out using following manner：
The first step, cellulase degradation, the U/g of enzyme concentration 23 ~ 270,000,53 DEG C ~ 57 DEG C of hydrolysis temperature, 120 min of time；
Second step, compound protease enzymolysis, the U/g of enzyme concentration 140 ~ 1,600,000,53 DEG C ~ 57 DEG C of hydrolysis temperature, 150 min of time；Institute
It is according to 2 by neutral proteinase and trypsase to state compound protease:1 enzyme activity ratio forms；
Third walks, and 5 ,-phosphodiesterase enzymolysis, the U/g of enzyme concentration 55 ~ 650,000,65 DEG C ~ 75 DEG C of hydrolysis temperature, 150 min of time；
" first step ", " second step " and the enzyme concentration of " third step " are relative to the mushroom after being soaked；
Mushroom enzymatic hydrolysate, soy meal and flour are fabricated to dough, shaped cut sheets；
It is sliced vacuum frying；Vacuum frying condition is：92 DEG C ~ 96 DEG C, 0.090 Mpa of vacuum degree of temperature, 8 min ~ 10 of time
min。
2. mushroom soybean crisp crust according to claim 1, which is characterized in that 0.8 part of soy meal, 1.5 parts of wheat flour, mushroom
0.7 part.
3. a kind of preparation method of mushroom soybean crisp crust described in claims 1 or 2, which is characterized in that
Mushroom after being soaked adds water to be digested after being beaten, and obtains mushroom enzymatic hydrolysate；" enzymolysis " is carried out using following manner：
The first step, cellulase degradation, the U/g of enzyme concentration 23 ~ 270,000,53 DEG C ~ 57 DEG C of hydrolysis temperature, 120 min of time；
Second step, compound protease enzymolysis, the U/g of enzyme concentration 140 ~ 1,600,000,53 DEG C ~ 57 DEG C of hydrolysis temperature, 150 min of time；Institute
It is according to 2 by neutral proteinase and trypsase to state compound protease:1 enzyme activity ratio forms；
Third walks, and 5 ,-phosphodiesterase enzymolysis, the U/g of enzyme concentration 55 ~ 650,000,65 DEG C ~ 75 DEG C of hydrolysis temperature, 150 min of time；
" first step ", " second step " and the enzyme concentration of " third step " are relative to the mushroom after being soaked；
Mushroom enzymatic hydrolysate, soy meal and flour are fabricated to dough, shaped cut sheets；
It is sliced vacuum frying；Vacuum frying condition is：92 DEG C ~ 96 DEG C, 0.090 Mpa of vacuum degree of temperature, 8 min ~ 10 of time
min。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243678A (en) * | 1998-08-01 | 2000-02-09 | 刘瑞林 | Technology for producing instant food by fungus cultivation |
| CN101107976A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Preparation method of spicy rice crust |
| CN103564340A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Rice crust containing red tea and corn |
| CN103815294A (en) * | 2014-03-14 | 2014-05-28 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100539104B1 (en) * | 2003-12-15 | 2005-12-26 | 임종성 | Manufacturing method of gruel comprising five grains and salicornia herbacea |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243678A (en) * | 1998-08-01 | 2000-02-09 | 刘瑞林 | Technology for producing instant food by fungus cultivation |
| CN101107976A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Preparation method of spicy rice crust |
| CN103564340A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Rice crust containing red tea and corn |
| CN103815294A (en) * | 2014-03-14 | 2014-05-28 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
Non-Patent Citations (1)
| Title |
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| 复合酶法水解香菇工艺的研究;陈海强等;《微生物学通报》;20120120;第39卷(第1期);第62-67页 * |
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