CN105077000B - A kind of preparation method of pig bone made soup vermicelli - Google Patents
A kind of preparation method of pig bone made soup vermicelli Download PDFInfo
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- CN105077000B CN105077000B CN201510400052.2A CN201510400052A CN105077000B CN 105077000 B CN105077000 B CN 105077000B CN 201510400052 A CN201510400052 A CN 201510400052A CN 105077000 B CN105077000 B CN 105077000B
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 68
- 235000014347 soups Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000004213 low-fat Nutrition 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 102000004882 Lipase Human genes 0.000 claims abstract description 13
- 108090001060 Lipase Proteins 0.000 claims abstract description 13
- 239000004367 Lipase Substances 0.000 claims abstract description 13
- 235000019421 lipase Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000006228 supernatant Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000005457 ice water Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 239000008236 heating water Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000012149 noodles Nutrition 0.000 abstract description 6
- 102000008186 Collagen Human genes 0.000 abstract description 5
- 108010035532 Collagen Proteins 0.000 abstract description 5
- 229920001436 collagen Polymers 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 235000019625 fat content Nutrition 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229920002567 Chondroitin Polymers 0.000 description 2
- 102000007982 Phosphoproteins Human genes 0.000 description 2
- 108010089430 Phosphoproteins Proteins 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- -1 heating to boil 1h Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of pig bone made soup vermicelli, this method is that the pig bone that will be cleaned adds water to boil, and ice-water bath makes temperature be stepped down to 5 DEG C, and cooling rate control is in 3~4 DEG C/h, stirring；5 DEG C are slowly lowered to 0 DEG C, and cooling rate is controlled in 0.5 DEG C~1 DEG C/h；And keep 12h or so, 4500r/min centrifuges 15min, takes supernatant liquor, and enzymolysis under alkaline condition is prepared low fat pig bone made soup by alkaline lipase, is then mixed in proportion with supplementary materials such as wheat flours, vermicelli is made.The present invention efficiently solves the problems such as bone soup vermicelli fat content is high, and Quality of Fine Dried Noodles is poor, the vermicelli delicious flavour of processing, rich in nutriments such as calcium, collagens.
Description
Technical field
The invention belongs to food processing technology fields, are specifically related to a kind of preparation method of pig bone made soup vermicelli.
Background technology
Vermicelli are the traditional staple food face product in China, with the improvement of people's living standards, people increasingly pay attention to diet pair
The influence of health develops in terms of nutrition and health care the consumption of vermicelli from having enough to eat and wear.Wheat flour is to provide carbohydrate
Based on, still lack the human bodies needed nutrient matter such as protein, vitamin, mineral element.It will be enriched in nutrition and functional components
Food materials are added in vermicelli, not only promote the flavor of product, also improve the nutritive value of vermicelli.
In recent years, with nutrition, herbal cuisine etc. for theoretical direction, using modern processing technique by Different Nutrition health care food materials
It constantly emerges with the various varied fine dried noodles of wheat flour compatibility, making；The especially vermicelli such as vegetables, buckwheat, egg have been popularized, but
It is also fewer about vermicelli such as utilization meats, and contain abundant protein, Phospholipids, aliphatic acid and phosphoprotein in fresh pig bone
Deng wherein collagen, ossein and chondroitin accounts for 90% of gross protein in bone, there is the effect of tonifying middle-Jiao and Qi, blood-nourishing strong bone.
" preparation methods of delicate flavour poultry skeleton vermicelli " patent of Hunan Jiajia Flour Technology Co., Ltd's application, using new
Fresh fowl skeleton is dissolved with drinking water and the infusion with pressure of acid adding drinking water respectively, and the powder of the bone soup and refinement dissolved is by ratio
Vermicelli are made.However, when the technology is using bone soup processing vermicelli, since bone soup contains a large amount of greases, vermicelli are affected
Calendering formation increases the strip-breaking rate of noodles, and in storage, acidity easily increases, and influences the shelf-life of vermicelli.
Containing abundant protein, Phospholipids, aliphatic acid and phosphoprotein etc. in fresh pig bone, wherein collagen, ossein and
Chondroitin accounts for 90% of gross protein in bone, there is the effect of tonifying middle-Jiao and Qi, blood-nourishing strong bone.If can be greatly lowered in pig bone made soup
Fat content, then can effectively solve the problem that the problems such as pig bone made soup Quality of Fine Dried Noodles is poor, enrich vermicelli type.
Invention content
In view of the deficiencies in the prior art, the purpose of the present invention is to provide a kind of preparation methods of pig bone made soup vermicelli.The bone
Soup vermicelli efficiently solve the problems such as bone soup vermicelli fat content is high, and Quality of Fine Dried Noodles is poor, and the vermicelli delicious flavour of processing is rich in
The nutriments such as calcium, collagen.
In order to achieve the object of the present invention, inventor studies by a large number of experiments and explores grease zymolysis technique in bone soup,
It is finally obtained following technical solution：
A kind of preparation method of pig bone made soup vermicelli, this method comprises the following steps：
1）Fresh pig stick bone is cleaned, block is chopped, is ground into the skeletal grain of 1~3mm,
2）1~5 times of water is added, 0.8~1.2h is boiled in heating, and ice-water bath makes temperature be stepped down to 5 DEG C, cooling rate control
System is in 3~4 DEG C/h, stirring；5 DEG C are slowly lowered to 0 DEG C, and cooling rate is controlled in 0.5 DEG C~1 DEG C/h；And keep 12h or so,
4000-5000r/min centrifuges 10-30min, takes supernatant liquor；
3）1 ‰~5 ‰ alkaline lipases are added by supernatant liquor quality, it is 7.8~8.2 to adjust pH with sodium carbonate, constantly
Stirring digests 4~5 hours in 50 ~ 55 DEG C,
4）By step（3）Bone soup after enzymolysis is boiled, and filtering obtains low fat pig bone made soup, spare,
5）By step（4）Obtained low fat pig bone made soup is mixed with wheat flour and other auxiliary materials, by knead dough, is rolled, slitting,
It is dry, pig bone made soup vermicelli are made.
Preferably, the preparation method of pig bone made soup vermicelli as described above, supplementary material mass ratio therein be water 10~20%,
Low fat pig bone made soup 5~10%, edible salt 1~2%, wheat flour 70~80%.
Compared with prior art, the present invention is for the first time using pig bone made soup as the food materials rich in nutrition and functional components, and
It is digested by lipase under alkaline condition by considerably reduces fat content, then mixed with supplementary materials such as wheat flours, by biography
Vermicelli are made in system technique.Prepared pig bone made soup vermicelli contain the nutriments such as abundant small molecular protein peptide, amino acid, calcium,
Delicious flavour, delicate mouthfeel easily boil non muddy soup, long shelf-life.
Specific implementation mode
It is further illustrated the present invention below by embodiment.It should be understood that the preparation method of the embodiment of the present invention is only
It is only for illustrating the present invention, rather than limiting the invention, to preparation method of the present invention under the concept thereof of the present invention
Simple modifications belong to the scope of protection of present invention.
It should be noted that the lipase employed in following embodiment and alkaline lipase, buy in Ao Weike
Bio tech ltd, enzyme activity 100000U/g.
Embodiment 1：The preparation of low fat pig bone made soup
（1）Commercially available fresh pig stick bone is cleaned, chops block, the skeletal grain of 1~3mm is ground into skeleton breaking machine；
（2）Above-mentioned skeletal grain is taken, adds 2 times of water, heating to boil 1h, ice-water bath makes temperature be stepped down to 5 DEG C, cooling rate control
System is slowly stirred in 3~4 DEG C/h；5 DEG C are slowly lowered to 0 DEG C, and cooling rate is controlled in 0.5 DEG C~1 DEG C/h；And keep 12h left
The right side, 4500r/min centrifuge 15min, take supernatant liquor；
（3）The alkaline lipase of supernatant liquor quality 4 ‰ is added, it is 8 to adjust pH with sodium carbonate, is stirred continuously, in 50 ~ 55
DEG C enzymolysis 5 hours；
（4）Bone soup after enzymolysis is boiled, filters, obtains low fat pig bone made soup.
Comparative study done to fat content before and after enzymolysis, fat content is 0.065g before the big bone soup enzymolysis of 10g, after enzymolysis
Fat content is 0.011g.
Embodiment 2：The preparation of pig bone made soup vermicelli
Formula rate：Wheat flour 1000g, salt 20g, low fat pig bone made soup 60g, water 260g prepared by embodiment 1.
Preparation process：Proportionally water, low fat pig bone made soup, edible salt are uniformly mixed, then are mixed with wheat flour；By with
Face cures, and rolls, and cuts, dry, and pig bone made soup vermicelli are made.Manufactured pig bone made soup vermicelli delicate mouthfeel, delicious flavour, through inspection
Survey calcium content is 80mg/kg, and contains the nutritional ingredients such as a large amount of collagen.
Embodiment 3：The preparation of pig bone made soup vermicelli
Formula rate：Wheat flour 1000g, salt 20g, low fat pig bone made soup 70g, water 250g prepared by embodiment 1.
Preparation process：With embodiment 2.
Embodiment 4：The preparation of pig bone made soup vermicelli
Formula rate：Wheat flour 1000g, salt 20g, low fat pig bone made soup 100g, water 220g prepared by embodiment 1.
Preparation process：With embodiment 2.
Embodiment 5：The preparation of pig bone made soup vermicelli
Formula rate：Wheat flour 1000g, salt 20g, low fat pig bone made soup 80g, water 240g prepared by embodiment 1.
Preparation process：With embodiment 2.
Embodiment 6：The preparation of pig bone made soup vermicelli
Formula rate：Wheat flour 1000g, salt 20g, low fat pig bone made soup 90g, water 230g prepared by embodiment 1.
Preparation process：With embodiment 2.
Embodiment 7：The experimental study of Quality of Fine Dried Noodles
In order to illustrate the quality of big bone soup vermicelli, big bone soup vermicelli and be not added with bone soup that inventor prepares embodiment 1
Vermicelli（Bone soup is replaced using isometric water）Comparative study, result such as table 1 are done.
1 common liner of table is compared with big bone soup vermicelli index
Embodiment 8：Influence of the different lipase to big bone soup fat content
In order to illustrate application effect of the alkaline lipase in big bone soup, inventor is to lipase and alkaline lipase to big
The enzymolysis of bone soup is compared, and the big bone soup fat contents of 10g are 0.064g, and fat content is after lipase digests
0.069g, content is 0.010g after being digested using alkaline lipase.
Claims (2)
1. a kind of preparation method of pig bone made soup vermicelli, it is characterised in that this method comprises the following steps：
1）Fresh pig stick bone is cleaned, block is chopped, is ground into the skeletal grain of 1~3mm,
2）1~5 times of water is added, 0.8~1.2h is boiled in heating, and ice-water bath makes temperature be stepped down to 5 DEG C, and cooling rate control exists
3~4 DEG C/h, stirring；5 DEG C are slowly lowered to 0 DEG C, and cooling rate is controlled in 0.5 DEG C~1 DEG C/h；And 12h is kept, 4000-
5000r/min centrifuges 10-30min, takes supernatant liquor；
3）1 ‰~5 ‰ alkaline lipases are added by supernatant liquor quality, it is 7.8~8.2 to adjust pH with sodium carbonate, is stirred continuously,
It is digested 4~5 hours in 50 ~ 55 DEG C,
4）By step（3）Bone soup after enzymolysis is boiled, and filtering obtains low fat pig bone made soup, spare,
5）By step（4）Obtained low fat pig bone made soup is mixed with wheat flour and other auxiliary materials, by knead dough, is rolled, is cut, does
It is dry, pig bone made soup vermicelli are made.
2. the preparation method of pig bone made soup vermicelli as described in claim 1, it is characterised in that：The supplementary material of the pig bone made soup vermicelli
Mass ratio is water 10~20%, low fat pig bone made soup 5~10%, edible salt 1~2%, wheat flour 70~80%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105795334A (en) * | 2016-03-30 | 2016-07-27 | 贵州省精诚天然食品有限责任公司 | Chicken bone noodles and preparation method thereof |
| CN106036464A (en) * | 2016-06-28 | 2016-10-26 | 禹州市思源实业有限公司 | Healthy bone soup fine dried noodles and preparation method thereof |
| CN106213398A (en) * | 2016-09-09 | 2016-12-14 | 安徽省怡果生态科技有限公司 | A kind of Fructus Fici Ungula Sus domestica soup |
| CN107334059A (en) * | 2017-07-03 | 2017-11-10 | 安徽双鹿面粉有限公司 | A kind of bone mud cinnamon face and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160622A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing poultry skeleton soup dried noodles with delicate flavor |
| CN102429166A (en) * | 2011-11-01 | 2012-05-02 | 四川省大渡河食品有限公司 | Bone-strengthening dried noodles and production method thereof |
| CN102871122A (en) * | 2012-10-10 | 2013-01-16 | 天狮集团有限公司 | Method for extracting bone calcium through defatting fermentation and bone gla protein |
| CN102871123A (en) * | 2012-10-10 | 2013-01-16 | 天狮集团有限公司 | Method for preparing bone calcium and bone gla protein |
| CN102871124A (en) * | 2012-10-10 | 2013-01-16 | 天狮集团有限公司 | Low-fat bone calcium extracting method and bone gla protein |
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2015
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160622A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing poultry skeleton soup dried noodles with delicate flavor |
| CN102429166A (en) * | 2011-11-01 | 2012-05-02 | 四川省大渡河食品有限公司 | Bone-strengthening dried noodles and production method thereof |
| CN102871122A (en) * | 2012-10-10 | 2013-01-16 | 天狮集团有限公司 | Method for extracting bone calcium through defatting fermentation and bone gla protein |
| CN102871123A (en) * | 2012-10-10 | 2013-01-16 | 天狮集团有限公司 | Method for preparing bone calcium and bone gla protein |
| CN102871124A (en) * | 2012-10-10 | 2013-01-16 | 天狮集团有限公司 | Low-fat bone calcium extracting method and bone gla protein |
Non-Patent Citations (2)
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