CN104920983B - A kind of mushroom brown rice crispy rice and preparation method thereof - Google Patents
A kind of mushroom brown rice crispy rice and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of mushroom brown rice crispy rice and preparation method thereof, belong to leisure food processing technique field.The mushroom brown rice crispy rice of the present invention, its raw material include：0.9 part of coarse rice powder, 1 part of wheat flour, 0.9 1.1 parts of mushroom.Mushroom therein contains the nutriment that abundant vitamin, mineral matter and albumen can improve mushroom brown rice 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；The fragrance of flavour nucleotide and delicious amino acid rich content and special ratios brown rice in mushroom coordinates, and mushroom brown rice crispy rice is had unique flavor.Even if not adding flavoring, requirement of the ordinary consumer to taste still can be met.The preparation method of the present invention, dough is prepared by mixing into after being digested by mushroom with coarse rice powder flour, then by 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 brown rice crispy rice and preparation method thereof, belong to leisure food processing technique field.
Background technology
As the improvement of people's living standards, also more and more higher is required to the nutritive value of leisure food.Crispy rice, it is used as me
State's traditional properties snack, dish dispensing (such as tomato issshrimp with crispy fried rice crust) can be directly eaten or be used as, be extensively ace-high stop
Not busy food.Especially millet crisp crust with its it is crispy and delicious enjoy great popularity, the crispy rice of conventional a variety of flavors was embodied in flavoring 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, cholesterol level is reduced, there are 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 is rich in nutriment, and protein content is high, and fat content is low, and contains abundant vitamin
And mineral matter, 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 is in fresh taste compound, especially flavor core rich in what is enriched
Thuja acid and delicious amino acid rich content, have unique flavor.Mushroom is deep to add as the large edible mushroom of our province, abundance
Work technical research is less.
The content of the invention
For the use for enriching the species of leisure food, increasing its nutritive value, reducing chemical seasoning, the present invention provides
A kind of delicious and crisp delicious in taste, nutritive value be abundant and the mushroom brown rice crispy rice of health.
Present invention also offers the preparation method of above-mentioned mushroom brown rice crispy rice.
The present invention is achieved by the following measures：
A kind of mushroom brown rice crispy rice, its raw material include：0.9 part of coarse rice powder, 1 part of wheat flour, mushroom 0.9-1.1 parts；It is described
Part is parts by weight；
The coarse rice powder is made up of water content 18wt% brown rice extrusion；Extrusion expansion parameter：180 DEG C, screw rod
Rotating speed 120r/min, rate of feeding 16r/min.The mushroom is dry product.Preferably, 0.9 part of coarse rice powder, 1 part of wheat flour, mushroom
0.95 part.
Above-mentioned mushroom brown rice crispy rice, its raw material can also include 0.1 part of sesame.Flavoring can also be added to aggravate mouth
Taste, the flavoring can be salt, sugar, capsicum, cumin.
Mushroom in above-mentioned mushroom brown rice crispy rice, which contains abundant vitamin, mineral matter and albumen, can improve mushroom brown rice pot
Bar nutriment, and protein from lentinus edodes includes eight kinds of essential amino acids and ten kinds of nonessential amino acid, belongs 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 of brown rice coordinates, and mushroom brown rice crispy rice is had unique flavor.Even if not adding flavoring, still can meet typically to 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 coarse rice powder flour after mushroom enzymolysis,
It can be further improved by the mouthfeel of the crispy rice prepared by vacuum frying, flavor again；The addition of mushroom enzymatic hydrolysate can change
The composition of dough, performance, and then significantly improve the mouthfeel (brittleness) of product.
So the preparation method of above-mentioned mushroom brown rice crispy rice, 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, coarse rice powder and wheat flour (flour) are fabricated to dough, shaped cut sheets；
(3) section vacuum frying；Vacuum frying condition is：92 DEG C~96 DEG C of temperature, vacuum 0.090Mpa, time 8min
~10min.
Above-mentioned preparation method, in order to reduce the fat content of product, pass through deoiling treatment after vacuum frying；De-oiling condition
For：Vacuum 0.090Mpa, de-oiling rotating speed 400r/min, 6~8min of time.
In above-mentioned preparation method, it is used be soaked after mushroom can be replaced with fresh mushroom.The effect of enzymolysis is to obtain more
Flavor substance；In addition, changing the composition of mushroom by digesting, and then change the composition of dough, performance, so as to improve brittleness, show
Writing improves the mouthfeel of product.The effect of vacuum frying is to reduce flavor substance loss.Mushroom after coarse rice powder and enzymolysis coordinates, and makes
The smell and flavour for obtaining product further improve.
It is well known by those skilled in the art that enzyme has specificity, the flavor for digesting to obtain to mushroom using different enzymes
Substance classes and content are different.And smell and flavour are caused by with various flavor substances；The performance of dough is by it
What composition determined.So different enzymes, cause the smell of product and flavour larger difference, the influence to brittleness to be present also different.
Research is found, is first used cellulase, is used again by neutral proteinase and trypsase with 2:The compound protein of 1 proportioning composition
Enzyme, then digested with 5 '-phosphodiesterase, the content for obtaining part flavor substance in enzymolysis liquid improves, and various flavors
Matching somebody with somebody between material is relatively good, can produce the flavor and taste of more high praise.
Above-mentioned preparation method, its 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, time 120min；
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
150min；The compound protease is according to 2 by neutral proteinase and trypsase:1 enzyme activity ratio forms；
3rd step, 5 '-phosphodiesterase enzymolysis, the U/g of enzyme concentration 55~650,000,65 DEG C~75 DEG C of hydrolysis temperature, time
150min；The enzyme concentration is relative to the mushroom or fresh mushroom after being soaked.Heretofore described wheat flour is flour.
Beneficial effects of the present invention：
(1) product contains abundant protein, dietary fiber, vitamin and trace element etc., nutritious equilibrium；
(2) containing flavor substances such as abundant amino acid, volatile materials and ucleotides, it is unique and obvious fresh to possess
Taste and fragrance；
(3) dosage of flavoring is reduced, more healthy；
(4) mushroom addition manner digests 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, make the richer delicious flavor of finished product；And it can be obviously improved
Mouthfeel；
(5) by brown rice according to special ratios and enzymolysis after mushroom be used cooperatively, can further improve product flavour and
Smell (flavor)；
(6) specific enzyme and mode of action are used, so that the weight content of the flavor substance of product and proportioning reach
Optimal, the evaluation of its flavour and smell (flavor) further improves；
(7) fried mode is vacuum frying, and frying action is realized under relatively low oil temperature, make finished product nutriment loss compared with
It is small；
(8) the advantages of preparation technology is simple and environmentally-friendly in addition, and has instant, and nutritive value enriches.
Embodiment
Cellulase used is (by endoglucanase (C1 enzymes) in following embodiments；Exoglucanase (Cx enzymes)；β-Portugal
Polyglycoside enzyme (abbreviation β G) is also known as cellobiohydrolase mixing composition), got profit bioengineering Co., Ltd purchased from Tai'an letter.
Embodiment 1
(1) water content 18wt% brown rice 900g is weighed, it is standby that coarse rice powder is made in brown rice extrusion；Extrusion is joined
Number：180 DEG C, screw speed 120r/min, rate of feeding 16r/min crush.Dried thin mushroom 950g is weighed, is cleaned up, is put into temperature
Bubbly water is sent out.The mushroom stripping and slicing that will be soaked, measure 950mL clear water and put slurrying in pulper into together with the mushroom block cut,
Obtain mushroom slurry.Mushroom slurry is digested using stepwise discretization method, obtains mushroom enzymatic hydrolysate；The first step, cellulase, enzyme concentration 25
The mushroom that ten thousand U/g have been soaked, 55 DEG C of hydrolysis temperature, time 120min；Second step, compound protease, what 1,500,000 U/g be 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
Composition；3rd step, 5 '-phosphodiesterase, the mushroom that the U/g of enzyme concentration 550,000 has been soaked, 65 DEG C of hydrolysis temperature, time 150min.
Wheat flour (flour) 1000g is weighed, dough, shaped cut sheets are fabricated to after being mixed with coarse rice powder, mushroom enzymatic hydrolysate.It will cut into slices into true
Empty deep fryer is fried, and vacuum frying condition is：95 DEG C, vacuum 0.090Mpa, time 8min of temperature；De-oiling condition is：Vacuum
Spend 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Flavoring is sprinkled, the cool packaging seal that dries in the air obtains finished product mushroom brown rice pot
Bar.Flavoring forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source mushroom brown rice pot is irradiated under 6kGy dosage
Bar 12min sterilizing.
Embodiment 2
Water content 18wt% brown rice 900g is weighed, it is standby that coarse rice powder is made in brown rice extrusion；Extrusion expansion parameter：
180 DEG C, screw speed 120r/min, rate of feeding 16r/min crush.Dried thin mushroom 950g is weighed, is cleaned up, is put into warm water
It is soaked.The mushroom stripping and slicing that will be soaked, measure 950mL clear water and put slurrying in pulper into together with the mushroom block cut, obtain fragrant
Mushroom is starched.Using compound protease, enzymolysis 150min is starched mushroom under 55 DEG C of temperature conditionss, 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 1000g is weighed, dough, shaped cut sheets are fabricated to after being mixed with coarse rice powder, mushroom enzymatic hydrolysate.It will cut into slices into true
Empty deep fryer is fried, and vacuum frying condition is：95 DEG C, vacuum 0.090Mpa, time 8min of temperature；De-oiling condition is：Vacuum
Spend 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Flavoring is sprinkled, the cool packaging seal that dries in the air obtains finished product mushroom brown rice pot
Bar.Flavoring forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source mushroom brown rice pot is irradiated under 6kGy dosage
Bar 12min sterilizing.
Embodiment 3
Water content 18wt% brown rice 900g is weighed, it is standby that coarse rice powder is made in brown rice extrusion；Extrusion expansion parameter：
180 DEG C, screw speed 120r/min, rate of feeding 16r/min crush.Dried thin mushroom 950g is weighed, is cleaned up, is put into warm water
It is soaked.The mushroom stripping and slicing that will be soaked, measure 950mL clear water and put slurrying in pulper into together with the mushroom block cut, obtain fragrant
Mushroom is starched.Using neutral proteinase, enzymolysis 150min is starched mushroom under 55 DEG C of temperature conditionss, obtains mushroom enzymatic hydrolysate；Neutral protein
The dosage of enzyme is the mushroom that 1,500,000 U/g have been soaked.Flour 1000g is weighed, is fabricated to after being mixed with coarse rice powder, mushroom enzymatic hydrolysate
Dough, shaped cut sheets.It will cut into slices fried into vacuum oil frying pot, vacuum frying condition is：95 DEG C, vacuum 0.090Mpa of temperature,
Time 8min；De-oiling condition is：Vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Flavoring is sprinkled, is dried in the air cool
Packaging seal obtains finished product mushroom brown rice crispy rice.Flavoring forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source exist
Mushroom brown rice crispy rice 12min sterilizings are irradiated under 6kGy dosage.
Embodiment 4
1-1
Water content 18wt% brown rice 900g is weighed, it is standby that coarse rice powder is made in brown rice extrusion；Extrusion expansion parameter：
180 DEG C, screw speed 120r/min, rate of feeding 16r/min crush.Dried thin mushroom 950g is weighed, is cleaned up, is put into warm water
It is soaked.The mushroom stripping and slicing that will be soaked, measure 950mL clear water and put slurrying in pulper into together with the mushroom block cut, obtain fragrant
Mushroom starches (not digesting).Flour 1000g is weighed, dough, shaped cut sheets are fabricated to after being mixed with coarse rice powder, mushroom slurry.Will section
Insert vacuum oil frying pot frying, then de-oiling；Vacuum frying condition is：95 DEG C, vacuum 0.090Mpa, time 8min of temperature；
De-oiling condition is：Vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Flavoring is sprinkled, the cool packaging seal that dries in the air obtains
Finished product mushroom brown rice crispy rice.Flavoring forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source under 6kGy dosage
Irradiate mushroom brown rice crispy rice 12min sterilizings.
1-2 weighs water content 18wt% brown rice 900g, and it is standby that coarse rice powder is made in brown rice extrusion；Extrusion is joined
Number：180 DEG C, screw speed 120r/min, rate of feeding 16r/min crush.Dried thin mushroom 1100g is weighed, is cleaned up, is put into temperature
Bubbly water is sent out.The mushroom stripping and slicing that will be soaked, measure 1100mL clear water and put slurrying in pulper into together with the mushroom block cut,
Obtain mushroom slurry (not digesting).Flour 1000g is weighed, dough, shaped cut sheets are fabricated to after being mixed with coarse rice powder, mushroom slurry.Will
Vacuum oil frying pot frying, then de-oiling are inserted in section；Vacuum frying condition is：95 DEG C, vacuum 0.090Mpa of temperature, time
8min；De-oiling condition is：Vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Flavoring is sprinkled, cool packaging of drying in the air
Seal to obtain finished product mushroom brown rice crispy rice.Flavoring forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source 6kGy's
Mushroom brown rice crispy rice 12min sterilizings are irradiated under dosage.
1-3 weighs water content 18wt% brown rice 900g, and it is standby that coarse rice powder is made in brown rice extrusion；Extrusion is joined
Number：180 DEG C, screw speed 120r/min, rate of feeding 16r/min crush.Dried thin mushroom 900g is weighed, is cleaned up, is put into temperature
Bubbly water is sent out.The mushroom stripping and slicing that will be soaked, measure 900mL clear water and put slurrying in pulper into together with the mushroom block cut,
Obtain mushroom slurry (not digesting).Flour 1000g is weighed, dough, shaped cut sheets are fabricated to after being mixed with coarse rice powder, mushroom slurry.Will
Vacuum oil frying pot frying, then de-oiling are inserted in section；Vacuum frying condition is：95 DEG C, vacuum 0.090Mpa of temperature, time
8min；De-oiling condition is：Vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Flavoring is sprinkled, cool packaging of drying in the air
Seal to obtain finished product mushroom brown rice crispy rice.Flavoring forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source 6kGy's
Mushroom brown rice crispy rice 12min sterilizings are irradiated under dosage.
Comparative example 1
Water content 18wt% brown rice 900g is weighed, it is standby that coarse rice powder is made in brown rice extrusion；Extrusion expansion parameter：
180 DEG C, screw speed 120r/min, rate of feeding 16r/min crush.Dried thin mushroom 1200g is weighed, is cleaned up, is put into warm water
In be soaked.The mushroom stripping and slicing that will be soaked, measure 1200mL clear water and put slurrying in pulper into together with the mushroom block cut, obtain
Mushroom starches (not digesting).Flour 1000g is weighed, dough, shaped cut sheets are fabricated to after being mixed with coarse rice powder, mushroom slurry.It will cut
Piece inserts vacuum oil frying pot frying, then de-oiling；Vacuum frying condition is：95 DEG C, vacuum 0.090Mpa of temperature, time
8min；De-oiling condition is：Vacuum 0.090Mpa, de-oiling rotating speed 400r/min, time 8min.Flavoring is sprinkled, cool packaging of drying in the air
Seal to obtain finished product mushroom brown rice crispy rice.Flavoring forms and dosage is the same as embodiment 1.Sterilizing：Take Co60Radioactive source 6kGy's
Mushroom brown rice crispy rice 12min sterilizings are irradiated under dosage.
Comparative example 2
Dried thin mushroom 900g is weighed, is cleaned up, is put into warm water and is soaked.The mushroom stripping and slicing that will be soaked, measures 1000mL
Clear water puts slurrying in pulper into together with the mushroom block cut, obtains mushroom slurry (not digesting).By mushroom slurry and 1000g flour
Dough, shaped cut sheets are fabricated to after mixing.Vacuum oil frying pot frying, then de-oiling are inserted into section；Vacuum frying condition is：Temperature
95 DEG C, vacuum 0.090Mpa, time 8min of degree；De-oiling condition is：Vacuum 0.090Mpa, de-oiling rotating speed 400r/min, when
Between 8min.Flavoring is sprinkled, the cool packaging seal that dries in the air obtains finished product mushroom crispy rice.Flavoring forms and dosage is the same as embodiment 1.Sterilizing：
Take Co60Radioactive source irradiated under 6kGy dosage mushroom brown rice crispy rice 12min sterilizing.
Comparative example 3
Water content 18wt% brown rice 900g is weighed, it is standby that coarse rice powder is made in brown rice extrusion；Extrusion expansion parameter：
180 DEG C, screw speed 120r/min, rate of feeding 16r/min crush.1000g flour is taken to be fabricated to after being mixed with coarse rice powder, water
Dough, shaped cut sheets.Vacuum oil frying pot frying, then de-oiling are inserted into section；Vacuum frying condition is：95 DEG C of temperature, vacuum
Spend 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 obtain finished product mushroom brown rice crispy rice.Flavoring forms and dosage is the same as embodiment 1.Sterilizing：Take Co60
Radioactive source irradiated under 6kGy dosage mushroom brown rice crispy rice 12min sterilizing.
Comparative example 4
Flour 900g is weighed, is fabricated to dough, shaped cut sheets.Vacuum oil frying pot frying, then de-oiling are inserted into section；Very
Empty fried condition is：95 DEG C, vacuum 0.090Mpa, time 8min of temperature；De-oiling condition is：Vacuum 0.090Mpa, de-oiling
Rotating speed 400r/min, time 8min.Flavoring is sprinkled, the cool packaging seal that dries in the air obtains finished product crispy rice.Flavoring forms and dosage is the same as real
Apply example 1.Sterilizing：Take Co60Radioactive source irradiated under 6kGy dosage mushroom brown rice crispy rice 12min sterilizing.
Effect test
First, quality sensory evaluation
Mushroom brown rice crispy rice before being sterilized by 20 trained quality sense organ valuation officers to it carries out quality sense organ
Evaluation.Range of value：Mouthfeel (50 points), flavor (50 points) are evaluated.Crispy rice general comment is divided into above-mentioned every sum.Evaluation mark
It is accurate：
Mouthfeel：Hardness, brittleness are moderate, crisp, and it is optimal that will not produce excessive tiny disintegrating slag when stinging crispy rice again；
Flavor：Sweet tea, salty moderate, anacidity, hardship, puckery and other peculiar smell, delicate flavour is obvious, and ester perfume (or spice) is moderate；To be optimal；Delicate flavour is brighter
Aobvious, score is higher.Evaluation result such as table 1
Table 1
| Mouthfeel | Flavor | Total score | |
| Embodiment 1 | 49.1 | 48.7 | 97.8 |
| Embodiment 2 | 47.6 | 45.5 | 93.1 |
| Embodiment 3 | 47.4 | 46.1 | 93.5 |
| Embodiment 4 (1-1) | 45.3 | 42.1 | 87.4 |
| Comparative example 1 | 43.7 | 41.6 | 85.3 |
| Comparative example 2 | 40.8 | 39.3 | 80.1 |
| Comparative example 3 | 41.9 | 37 | 78.9 |
| Comparative example 4 | 39.3 | 34.5 | 73.8 |
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
Species and content；
The detection method that amino acid classes use with content for：Automatic amino acid analyzer；
The measure of volatile flavor is using extraction element extraction volatile materials is distilled simultaneously, using Trace ISQ
Volatile materials in chromatography of gases-GC-MS measure mushroom enzymatic hydrolysate；
The detection of nucleotides is using liquid chromatogram-Rat Feces by Electrospray Ionization Tandem Mass Spectrometry detection mushroom enzymatic hydrolysate nucleotide species
And content.
Testing result such as table 2
Table 2
；Analysis of test results can be drawn, compared to embodiment 2 and 3, the amino of the favourable flavour of presentation of embodiment 1
The content of acid is higher；The species that is presented the amino acid of unfavorable flavour is less, content is relatively low.Meanwhile the favourable gas of presentation of embodiment 1
The species of the volatile materials of taste is more, content is higher, the content of the flavour nucleotide of embodiment 1 apparently higher than embodiment 3 with it is real
Apply example 2.Wherein, the amino acid of favourable 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 determines
Using the brittleness of TA-X2i Texture instruments (Stable Micro Systems companies of Britain) measure product.
Texture parametric measurement method：The analysis of " distance-power " measure is carried out using TA-X2i Texture instruments, obtains texture curve.
Test parameter：φ 5mm cylindrical probes, push speed 10mm/s.Every kind of 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
Claims (5)
1. a kind of mushroom brown rice crispy rice, its raw material include：0.9 part of coarse rice powder, 1 part of wheat flour, mushroom 0.9-1.1 parts；Described part
For parts by weight；The mushroom is dry product；
The coarse rice powder is made up of water content 18wt% brown rice extrusion；Extrusion expansion parameter：180 DEG C, screw speed
120r/min, rate of feeding 16r/min；
Its preparation method comprises the following steps：
Mushroom after being soaked adds water to be digested after being beaten, and obtains mushroom enzymatic hydrolysate；Enzymolysis enzyme used includes protease；
Mushroom enzymatic hydrolysate, coarse rice powder and wheat flour are fabricated to dough, shaped cut sheets；
Section vacuum frying；Vacuum frying condition is：92 DEG C ~ 96 DEG C, the MPa of vacuum 0.090 of temperature, the time 8 min ~ 10
min；
Pass through deoiling treatment after vacuum frying；De-oiling condition is：The MPa of vacuum 0.090, the r/min of de-oiling rotating speed 400, when
Between 6 ~ 8min；
Its " enzymolysis " step 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, the min of time 120；
Second step, compound protease enzymolysis, the U/g of enzyme concentration 140 ~ 1,600,000,53 DEG C ~ 57 DEG C of hydrolysis temperature, the min of time 150；Institute
It is according to 2 by neutral proteinase and trypsase to state compound protease:1 enzyme activity ratio forms；
3rd step, 5 '-phosphodiesterase enzymolysis, the U/g of enzyme concentration 55 ~ 650,000,65 DEG C ~ 75 DEG C of hydrolysis temperature, the min of time 150；
The enzyme concentration of " first step ", " second step " and " the 3rd step " is relative to the mushroom after being soaked.
2. mushroom brown rice crispy rice according to claim 1, it is characterised in that 0.9 part of coarse rice powder, 1 part of wheat flour, mushroom 0.95
Part.
3. mushroom brown rice crispy rice according to claim 1 or claim 2, it is characterised in that its raw material includes 0.1 part of sesame.
A kind of 4. preparation method of the mushroom brown rice crispy rice of claim 1 or 2, it is characterised in that
Mushroom after being soaked adds water to be digested after being beaten, and obtains mushroom enzymatic hydrolysate；Enzymolysis enzyme used includes protease；
Mushroom enzymatic hydrolysate, coarse rice powder and wheat flour are fabricated to dough, shaped cut sheets；
Section vacuum frying；Vacuum frying condition is：92 DEG C ~ 96 DEG C, the MPa of vacuum 0.090 of temperature, the time 8 min ~ 10
min；Pass through deoiling treatment after vacuum frying；De-oiling condition is：The MPa of vacuum 0.090, the r/min of de-oiling rotating speed 400, when
Between 6 ~ 8min.
5. preparation method according to claim 4, it is characterised in that its enzymolysis step 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, the min of time 120；
Second step, compound protease enzymolysis, the U/g of enzyme concentration 140 ~ 1,600,000,53 DEG C ~ 57 DEG C of hydrolysis temperature, the min of time 150；Institute
It is according to 2 by neutral proteinase and trypsase to state compound protease:1 enzyme activity ratio forms；
3rd step, 5 '-phosphodiesterase enzymolysis, the U/g of enzyme concentration 55 ~ 650,000,65 DEG C ~ 75 DEG C of hydrolysis temperature, the min of time 150；
The enzyme concentration of " first step ", " second step " and " the 3rd step " is relative to the mushroom after being soaked.
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| CN1243678A (en) * | 1998-08-01 | 2000-02-09 | 刘瑞林 | Technology for producing instant food by fungus cultivation |
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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);摘要、第66页右栏最后一段至第67页左栏第1段 * |
| 糙米锅巴膨化工艺参数优化;王小鹤等;《农业科技与装备》;20131231(第12期);摘要、第1.1-1.3小节 * |
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