CN106234974A - A kind of Semen avenae nudae bait block and preparation method thereof - Google Patents
A kind of Semen avenae nudae bait block and preparation method thereof Download PDFInfo
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- CN106234974A CN106234974A CN201610844600.5A CN201610844600A CN106234974A CN 106234974 A CN106234974 A CN 106234974A CN 201610844600 A CN201610844600 A CN 201610844600A CN 106234974 A CN106234974 A CN 106234974A
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- avenae nudae
- semen avenae
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- bait
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- 238000002360 preparation method Methods 0.000 title claims description 9
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- 235000009566 rice Nutrition 0.000 claims abstract description 62
- 239000002994 raw material Substances 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims description 14
- 238000010025 steaming Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 230000001953 sensory effect Effects 0.000 abstract description 17
- 238000011156 evaluation Methods 0.000 abstract description 13
- 238000012360 testing method Methods 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000010411 cooking Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
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- 230000033228 biological regulation Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
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- 230000035943 smell Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 30
- 235000013312 flour Nutrition 0.000 description 16
- 238000000465 moulding Methods 0.000 description 12
- 239000000843 powder Substances 0.000 description 12
- 230000029087 digestion Effects 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 8
- 238000001035 drying Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 5
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- 238000002474 experimental method Methods 0.000 description 4
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- 238000004806 packaging method and process Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 238000005498 polishing Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
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- MPDGHEJMBKOTSU-YKLVYJNSSA-N 18beta-glycyrrhetic acid Chemical compound C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C(O)=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](O)C1(C)C MPDGHEJMBKOTSU-YKLVYJNSSA-N 0.000 description 1
- RBTBFTRPCNLSDE-UHFFFAOYSA-N 3,7-bis(dimethylamino)phenothiazin-5-ium Chemical compound C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 RBTBFTRPCNLSDE-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 241000209219 Hordeum Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000007230 Sorghum bicolor Nutrition 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- -1 carbon water Compound Chemical class 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- 229960000355 copper sulfate Drugs 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
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- 230000007423 decrease Effects 0.000 description 1
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- 208000013219 diaphoresis Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
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- 239000004744 fabric Substances 0.000 description 1
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- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- IXCSERBJSXMMFS-UHFFFAOYSA-N hydrogen chloride Substances Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229960000907 methylthioninium chloride Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 239000002304 perfume Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
- VZOPRCCTKLAGPN-ZFJVMAEJSA-L potassium;sodium;(2r,3r)-2,3-dihydroxybutanedioate;tetrahydrate Chemical compound O.O.O.O.[Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O VZOPRCCTKLAGPN-ZFJVMAEJSA-L 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229940074446 sodium potassium tartrate tetrahydrate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of Semen avenae nudae bait block, it is to be made by the raw material of following mass percent: Semen avenae nudae 10～15%, rice 25～35%, water 55～60%.The Semen avenae nudae bait block that the present invention provides improves the nutritive value of bait block based food.Sensory evaluation and texture testing result show, Semen avenae nudae bait block abnormal smells from the patient of the present invention and flavour, tissue morphology, the cooking, color and luster etc. all meet Yunnan Province's provincial standard DB53/230 2007 " fresh bait block, Er threads, Er slice " and the regulation of Guizhou Province's provincial standard DB52492 2005 " rice cake (new year cake) ", and hardness, elasticity, glutinous poly-property, restorative preferably, quality is good.It addition, compared with common bait block, bait block moisture of the present invention is lower, be conducive to storing, transporting.
Description
Technical field
The present invention relates to a kind of Semen avenae nudae bait block and preparation method thereof, belong to field of food.
Background technology
Semen avenae nudae belongs to grass, its formal name used at school: Hordeum vulgate L.vat.nudum Hook.f., is Fructus Hordei Vulgaris
Mutation, is grown in NW China, Qinghai-xizang Plateau Region, southwest, is a kind of important plateau bread crop.China's Semen avenae nudae yield is high,
And meet the dietary structure of " three-hypers two is low " (high protein, high microsteping, homovitamin and low fat, low sugar), it is cereal crops
In good merchantable brand.Semen avenae nudae has abundant nutritive value and prominent medicines and health protection effect.Record according to supplement to the Herbal: Semen avenae nudae, under
Gas alleviating distention in middle-JIAO, strong lean power, dehumidifying diaphoresis, antidiarrheal.Tibetan medicine's ancient books and records " Jingzhubencao " more using Semen avenae nudae as a kind of important drugs, be used for
Treat multiple disease.Semen avenae nudae mass of 1000 kernel about 40g, protein average content 11.37%, fat average content 2.13%, carbon water
Compound average content 59.25% also contains abundant mineral amino acid and vitamin；Containing about 5.25% in Semen avenae nudae
Beta glucan, beta glucan has the effects such as anticancer blood fat reducing blood sugar lowering；Containing 18 kinds of aminoacid in Semen avenae nudae raw material, and containing paddy
The glutamic acid relatively lacked in thing, significant to the demand of supplementary body essential amino acids every day.Existing research data table
Bright Semen avenae nudae starch contents is unique, generally contain 74%～78% amylopectin some be even up to or close to 100%.In recent years
Coming, along with transformation, the promotion energetically of pollution-free food of people's idea, Semen avenae nudae is the most increasingly liked by city crowd.
Bait block is Southwestern China regional characteristic food, and General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China exists
The Xingyi rice cake of Bouyei-Miao Autonomous Prefecture of Qianxinan, Guizhou Province was protected by as geography symbol product in 2010.This
Food typically with rice, Sorghum vulgare Pers., Semen Maydis etc. as primary raw material, forms through traditional handicraft processing and fabricating.Be cut into by knife time edible sheet,
Strand carries out toasting, fry or boil stir-fry etc., and delicious taste is fragrant glutinous soft, and in Yunnan, South Sichuan and Guizhou part area be extensively subject to
Welcome.The making of bait block and eating method spread so far, the history of existing centuries, along with the raising of people's living standard,
The aspects such as the tradition mouthfeel of bait block and trophic structure there is new pursuit.
So far, there is not yet the relevant report being raw material making bait block with Semen avenae nudae and rice.Therefore, a kind of Semen avenae nudae of offer is provided badly
Bait block and preparation technology thereof, to develop, nutritive value is higher, mouthfeel more preferable bait block based food, promotes its market competitiveness.
Summary of the invention
It is an object of the invention to provide a kind of Semen avenae nudae bait block and preparation method thereof.
The invention provides a kind of Semen avenae nudae bait block, it is to be made by the raw material of following mass percent: Semen avenae nudae 10～
15%, rice 25～35%, water 55～60%.
Further, it is to be made by the raw material of following mass percent: Semen avenae nudae 10%, rice 30%, water 60%.
Preferably, described rice is long grain scented rice.
Scented rice is a kind of high-quality seed rice, and its type includes that fragrant Xian, fragrant round-grained rice and perfume (or spice) are glutinous.The present invention uses long grain scented rice to carry out bait
The making of block, can further improve bait block sense organ.
The invention provides the manufacture method of a kind of described Semen avenae nudae bait block, comprise the steps: to take each mass percent
Semen avenae nudae and rice, pulverize, mixing, adds water, stirring, steams, and cooling is dried, to obtain final product.
Further, steaming time is 20～25min.
Preferably, steaming time is 25min.
Further, Semen avenae nudae, rice cross 100 mesh sieves after pulverizing.
Granule size after Semen avenae nudae, rice pulverizing can affect bait block mouthfeel, and thicker granule is difficult to mix homogeneously, and bait block is relatively
Coarse, mouthfeel is the best；And rice is levigate, involved grinding is relatively costly, causes more refining losses.Warp of the present invention
Crossing investigation to find, Semen avenae nudae, rice cross 100 mesh sieves after pulverizing, and can make and obtain quality preferable bait block, and will not excessively increase
Production cost.
Further, in 40 DEG C of dry 12h.
The invention provides a kind of Semen avenae nudae bait block, improve the nutritive value of bait block based food.Sensory evaluation and matter structure are surveyed
Determining result to show, Semen avenae nudae bait block abnormal smells from the patient of the present invention and flavour, tissue morphology, the cooking, color and luster etc. all meet place, Yunnan Province mark
Quasi-DB53/230-2007 " fresh bait block, Er threads, Er slice " and Guizhou Province's provincial standard DB52492-2005 " rice cake (new year cake) "
Regulation, and hardness, elasticity, glutinous poly-property, restorative preferably, quality is good.It addition, compared with common bait block, bait block water of the present invention
Divide content lower, be conducive to storing, transporting.
Obviously, according to the foregoing of the present invention, according to ordinary technical knowledge and the customary means of this area, without departing from
Under the present invention above-mentioned basic fundamental thought premise, it is also possible to make the amendment of other various ways, replace or change.
The detailed description of the invention of form by the following examples, remakes the most specifically the foregoing of the present invention
Bright.But this should not being interpreted as, the scope of the above-mentioned theme of the present invention is only limitted to Examples below.All based on foregoing of the present invention
The technology realized belongs to the scope of the present invention.
Accompanying drawing explanation
Fig. 1 is the process chart that Semen avenae nudae bait block makes.
Detailed description of the invention
The raw material, the equipment that use in the specific embodiment of the invention are known product, obtain by buying commercially available prod.
1, experiment material
Semen avenae nudae powder (autogenous grinding, Jiulong County, Szechwan Ganzi, the Semen avenae nudae place of production), long grain scented rice (5 constant virtues, Heilungkiang, the place of production, overflow field board, and
Grain farmer's industry is produced, from grinds), water etc..
2, instrument and equipment
Texture instrument (TA-XT PLUS), full-automatic color difference analysis instrument JO401, drying baker ZXRD-A5030 (really divide by Shanghai intelligence
Analyzer device Manufacturing Co., Ltd), steamer, operating board, cutter, rustless steel grinding tool, culture dish, drying baker, yellow city rustless steel beat powder
Machine HC-500T2 (Yongkang City Tian Qi flourishing age Trade Co., Ltd.), electronic balance (precision 0.01g), (precision is analytical balance
0.001g), screen cloth (100 mesh), thermostat water bath HH-S6 (Jintan City of Jiangsu Province Jin Cheng Guo Sheng experimental apparatus factory), vacuum machine, true
Empty bag, refrigerator BCD192-JTAX (Qingdao HaiEr Co., Ltd) etc..
3, experiment reagent
(reagent is equal for NaOH, HCl, glacial acetic acid, potassium ferrocyanide, sodium potassium tartrate tetrahydrate, methylene blue, copper sulfate, zinc acetate etc.
For analytical pure).
The processing technology of embodiment 1 Semen avenae nudae of the present invention bait block
1, pretreatment of raw material
Impurity in rice is chosen, with pulverizer polish twice and more than, make rice wear into rice flour.With the rice flour of milled
Crossing 100 mesh sieves, the raw material rice flour leaving even particle size is standby.
Selecting colory Semen avenae nudae, polishing under the same conditions to sieve, as raw material for standby, (Semen avenae nudae powder of milled should be put
Enter in cold room and preserve).
2, mixing
Take Semen avenae nudae powder 10g, the rice flour 90g polished, fully mix, add 55g, be sufficiently stirred for standby.
3, steam
Being put into by the raw material mixed utilizes steam to steam 20min in steamer, make rice and the preferable gelatinizing of Semen avenae nudae.
4, molding and cooling
The raw material cooked is crumpled molding and is allowed to be cooled in the environment room temperature.
5, it is dried
The product that will be cooled to room temperature puts into the moisture that in drying baker, dry (40 DEG C, 12h) are sloughed in finished product.
6, packaging
The product of dried molding is loaded vacuum bag, carries out evacuation with vacuum packing machine and pack preservation.
The processing technology of embodiment 2 Semen avenae nudae of the present invention bait block
1, pretreatment of raw material
Impurity in rice is chosen, with pulverizer polish twice and more than, make rice wear into rice flour.With the rice flour of milled
Crossing 100 mesh sieves, the raw material rice flour leaving even particle size is standby.
Selecting colory Semen avenae nudae, polishing under the same conditions to sieve, as raw material for standby, (Semen avenae nudae powder of milled should be put
Enter in cold room and preserve).
2, mixing
Take Semen avenae nudae powder 15g, the rice flour 85g polished, fully mix, add water 55g, be sufficiently stirred for standby.
3, steam
Being put into by the raw material mixed utilizes steam to steam 25min in steamer, make rice and the preferable gelatinizing of Semen avenae nudae.
4, molding and cooling
The raw material cooked is crumpled molding and is allowed to be cooled in the environment room temperature.
5, it is dried
The product that will be cooled to room temperature puts into the moisture that in drying baker, dry (40 DEG C, 12h) are sloughed in finished product.
6, packaging
The product of dried molding is loaded vacuum bag, carries out evacuation with vacuum packing machine and pack preservation.
The processing technology of embodiment 3 Semen avenae nudae of the present invention bait block
1, pretreatment of raw material
Impurity in rice is chosen, with pulverizer polish twice and more than, make rice wear into rice flour.With the rice flour of milled
Crossing 100 mesh sieves, the raw material rice flour leaving even particle size is standby.
Selecting colory Semen avenae nudae, polishing under the same conditions to sieve, as raw material for standby, (Semen avenae nudae powder of milled should be put
Enter in cold room and preserve).
2, mixing
Take Semen avenae nudae powder 15g, the rice flour 85g polished, fully mix, add water 60g, be sufficiently stirred for standby.
3, steam
Being put into by the raw material mixed utilizes steam to steam 20min in steamer, make rice and the preferable gelatinizing of Semen avenae nudae.
4, molding and cooling
The raw material cooked is crumpled molding and is allowed to be cooled in the environment room temperature.
5, it is dried
The product that will be cooled to room temperature puts into the moisture that in drying baker, dry (40 DEG C, 12h) are sloughed in finished product.
6, packaging
The product of dried molding is loaded vacuum bag, carries out evacuation with vacuum packing machine and pack preservation.
The processing technology of embodiment 4 Semen avenae nudae of the present invention bait block
1, pretreatment of raw material
Impurity in rice is chosen, with pulverizer polish twice and more than, make rice wear into rice flour.With the rice flour of milled
Crossing 100 mesh sieves, the raw material rice flour leaving even particle size is standby.
Selecting colory Semen avenae nudae, polishing under the same conditions to sieve, as raw material for standby, (Semen avenae nudae powder of milled should be put
Enter in cold room and preserve).
2, mixing
Take Semen avenae nudae powder 10g, the rice flour 90g polished, fully mix, add water 60g, be sufficiently stirred for standby.
3, steam
Being put into by the raw material mixed utilizes steam to steam 25min in steamer, make rice and the preferable gelatinizing of Semen avenae nudae.
4, molding and cooling
The raw material cooked is crumpled molding and is allowed to be cooled in the environment room temperature.
5, it is dried
The product that will be cooled to room temperature puts into the moisture that in drying baker, dry (40 DEG C, 12h) are sloughed in finished product.
6, packaging
The product of dried molding is loaded vacuum bag, carries out evacuation with vacuum packing machine and pack preservation.
Beneficial effects of the present invention is proved below by way of experimental example.
1, sensory evaluation standard formulation
With reference to Yunnan Province's provincial standard DB53/230-2007 " fresh bait block, Er threads, Er slice " and Guizhou Province's provincial standard
Semen avenae nudae bait block is done by DB52492-2005 " rice cake (new year cake) " by abnormal smells from the patient and flavour, tissue morphology, the cooking, the color and luster of bait block
Sensory evaluation.
2, evaluation table is made
Scoring inspection uses method of magnitude estimation, and evaluation personnel are Majors of Food classmate (totally 10 people), according to GB/T
19547-2004 " sensory testing methods method of magnitude estimation " operates.
Table 1 sensory evaluation standard
3, matter structure is analyzed
Select the P/5 probe of the Texture instrument of TE-XT PLUS, the sample handled well is directly measured, takes 3 mensuration
Meansigma methods as the matter structure value of product.Testing index includes hardness, elasticity, glutinous poly-property, restorative.With the experiment of Wang Lin etc. it is
Foundation, set the matter structure parameter such as following table (see: Wang Lin etc. the comparative study of convenient rice cake and Ningbo Ci Cheng new year cake physical property
[J]. food science and technology, 2010,35 (3): 168～171).
Table 2 matter structure parameter list
4, physical and chemical index measures
4.1, the mensuration of moisture
With reference to Yunnan Province's provincial standard DB53/230-2007 " fresh bait block, Er threads, Er slice " and Guizhou Province's provincial standard
In DB52492-2005 " rice cake (new year cake) ", determination of moisture GB/T5009.3 measures moisture.
4.2, the mensuration of reducing sugar
According to the standard method of regulation in GB/T 5009.7-2008 " mensuration of reducing sugar in food " to Semen avenae nudae bait block
Content of reducing sugar detects.
4.3, determination of colority
According to the standard method of regulation in AACC 14-30.01, the colourity of Semen avenae nudae bait block is measured.
The mass ratio of experimental example 1 bait of the present invention block and common bait block is relatively
1, texture index measures and compares
Use optimum proportioning raw materials, i.e. moisture content 60%, Semen avenae nudae content 10%, rice content 30%, steaming time
25min, prepares Semen avenae nudae bait block according to the method for embodiment 1, measures its matter structure parameter.Measure common the most under identical condition
(common bait block is purchased from market, place of production Tengchong In Yunnan Province to bait block, closes rich board；Make traditionally of rice) matter structure parameter also
Compare therewith, the results are shown in Table 3.
Table 3 matter structure parameter comparative result
As shown in Table 3, the hardness of Semen avenae nudae bait block is less than common bait block, and this overcomes bait block to a certain extent edible
The characteristic of Shi Buyi cutting.The elasticity of Semen avenae nudae bait block and glutinous poly-property are above common bait block, and the mouthfeel of this explanation Semen avenae nudae bait block is wanted
It is better than common bait block.
2, physical and chemical index measures and compares
100g Semen avenae nudae bait block, common bait is measured respectively according to the method GB 5009.7-2008 of GB GB 50093-2010
Moisture and the content of reducing sugar in block, and compare, the results are shown in Table 4.
Table 4 physical and chemical index measures comparative result
As shown in Table 4, the content of reducing sugar of Semen avenae nudae bait block and common bait block is basically identical, but moisture is than common bait block
Lower, be conducive to it to store, transport.
Experimental example 2 Semen avenae nudae addition is on bait block sense organ and the impact of matter structure
Arranging 4 experimental grouies, wherein Semen avenae nudae powder quality/total raw material quality is respectively 5%, 10%, 15%, 20%, at water
Proportion by subtraction example is 50%, under conditions of digestion time is 20min, makes Semen avenae nudae bait block according to the method for embodiment 1, and carries out sense organ
Evaluate and Texture instrument is tested and assessed.In raw material, Semen avenae nudae addition is to the mode of appearance of product, organizational structure, the cooking, stickiness, toughness
Impact is shown in Table 5, and the impact on products'texture is shown in Table 6.
The sensory test result of table 5 bait block
As shown in Table 5, the addition of Semen avenae nudae can increase the local flavor of bait block, but the texture characteristic of bait block and toughness are therewith
Decline.When Semen avenae nudae content is 10%, bait block sensory test highest scoring；When Semen avenae nudae content is 15%, the organizational structure of bait block
Characteristic and local flavor are optimal.Therefore, when Semen avenae nudae content 10%～15%, the sensory test result of bait block is preferable.
The matter structure evaluating result of table 6 bait block
As shown in Table 6, the addition of Semen avenae nudae is to the hardness of bait block, glutinous poly-property and restorative has large effect, the most right
Restorative impact is maximum.Along with the addition of Semen avenae nudae increases, the hardness of bait block reaches maximum 10%, and the glutinous poly-property of product exists
15% reaches maximum, and restorative increases the most always.Therefore, when Semen avenae nudae content 10%～15%, bait block matter structure is more excellent.
The addition of experimental example 3 water is on bait block sense organ and the impact of matter structure
For making Semen avenae nudae more preferable gelatinizing after mixing with rice, this experiment uses raw material and water premix to add and make Semen avenae nudae form sediment
Powder reaches preferable gelatinizing state.
The transparency of gelatinized corn starch is an important external feature of starch, and it can react the situation that starch is combined with water,
Amylopectin content is the highest, and transparency is the biggest, and the amylopectin content of Semen avenae nudae is higher.This test thus arranges 4 experimental grouies,
Wherein moisture content is respectively 50%, 55%, 60%, 65%, is 20% in Semen avenae nudae ratio, and digestion time is the condition of 25min
Under, make Semen avenae nudae bait block according to the method for embodiment 1, and carry out sensory evaluation and Texture instrument test and appraisal.Moisture content pair in raw material
The mode of appearance of product, organizational structure, the cooking, stickiness, the impact of toughness are shown in Table 7, and the sound of products'texture is shown in Table 8.
The sensory test result of table 7 bait block
As shown in Table 7, mode of appearance and the texture characteristic of improving product are had relatively by the moisture addition improving raw material
Good effect.But along with the raising of moisture, the local flavor of product declines the most therewith.Therefore, moisture content should control a conjunction
Suitable scope, makes product have preferably local flavor while keeping good outward appearance and structure property.
Comprehensive above indices evaluation result, when moisture content is 55%～60%, bait block sensory test highest scoring,
The important indicator evaluation results such as mode of appearance, organizational structure and local flavor are more excellent.
The matter structure evaluating result of table 8 bait block
As shown in Table 8, the change of moisture has a large effect to hardness, and on elastic, glutinous poly-property, restorative impact not
Inconspicuous.When moisture 55%, product hardness is minimum, and product quality is optimum.
The experimental example 4 material cooking time is on bait block sense organ and the impact of matter structure
Obtaining preferable finished product, digestion time is the most crucial, in the processing technique of tradition bait block, and the secondary boiled time
At about 20min, but raw material adds Semen avenae nudae, while considering the digestion time of rice, be accounted for Semen avenae nudae stick with paste
This factor of change time.
4 experimental grouies are set, are 5% in Semen avenae nudae ratio, under conditions of moisture content is 20%, difference steaming and decocting 15min,
20min, 25min, 30min, make Semen avenae nudae bait block according to the method for embodiment 1, and carry out sensory evaluation and Texture instrument test and appraisal.Former
The digestion time of material is shown in Table 9 to the mode of appearance of product, organizational structure, the cooking, stickiness, the impact of toughness, the shadow of confrontation structure
Ring and be shown in Table 10.
The sensory test result of table 9 bait block
As shown in Table 9, digestion time extends, and the stickiness of product increases, and cooking property improves the most therewith, reaches when 25min
Best；Digestion time extends further, and sensory test score is remarkably decreased.
The matter structure evaluating result of table 10 bait block
As shown in Table 10, the change of digestion time has a large effect to the hardness of product and glutinous poly-property, and to elastic and
Restorative impact is inconspicuous.When digestion time is more than 20min, hardness and the glutinous poly-property of product are more excellent.
Comprehensive above sensory evaluation and matter structure evaluating result, when digestion time is 20～25min, bait block quality is preferable.
Experimental example 5 uses different material ratio and steaming time to make Semen avenae nudae bait block
4 experimental grouies are set, under conditions of different material ratio and steaming time, make green grass or young crops according to embodiment 1 method
Highland barley bait block, and carry out sensory evaluation and moisture, the detection of colourity, the results are shown in Table 11.
The quality evaluation result of table 11 bait block
| Tested number | Moisture content | Steaming time | Semen avenae nudae content | Organoleptic scores | Moisture | Colourity |
| 1 | 55% | 20min | 10% | 75.75 | 11.04 | 44.11 |
| 2 | 55% | 25min | 15% | 78.75 | 11.07 | 44.43 |
| 3 | 60% | 20min | 15% | 80.42 | 11.10 | 44.59 |
| 4 | 60% | 25min | 10% | 85 | 11.02 | 44.03 |
Experimental result: moisture addition 60% in the feed, Semen avenae nudae addition 10%, under conditions of digestion time 25min,
The Semen avenae nudae bait block organoleptic scores made is the highest, shows that the optimum proportioning of raw material is: water 60%, Semen avenae nudae 10%, rice 30%；Steaming and decocting
Best Times be 25min.
Claims (8)
1. a Semen avenae nudae bait block, is characterized in that: it is to be made by the raw material of following mass percent: Semen avenae nudae 10～15%,
Rice 25～35%, water 55～60%.
2. Semen avenae nudae bait block as claimed in claim 1, is characterized in that: it is to be made by the raw material of following mass percent:
Semen avenae nudae 10%, rice 30%, water 60%.
3. Semen avenae nudae bait block as claimed in claim 1 or 2, is characterized in that: described rice is long grain scented rice.
4. a manufacture method for Semen avenae nudae bait block described in claims 1 to 3 any one, is characterized in that: comprise the steps: to take
The Semen avenae nudae of each mass percent and rice, pulverize, mixing, adds water, stirring, steams, and cooling is dried, to obtain final product.
5. preparation method as claimed in claim 4, is characterized in that: steaming time is 20～25min.
6. preparation method as claimed in claim 5, is characterized in that: steaming time is 25min.
7. preparation method as claimed in claim 4, is characterized in that: Semen avenae nudae, rice cross 100 mesh sieves after pulverizing.
8. preparation method as claimed in claim 4, is characterized in that: in 40 DEG C of dry 12h.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107125562A (en) * | 2017-05-22 | 2017-09-05 | 合肥工业大学 | A kind of processing method of super-pressure highland barley instant-rice |
| CN107136463A (en) * | 2017-07-04 | 2017-09-08 | 会理县村娇食品有限责任公司 | One preparation method for cultivating peanut bait block |
| CN107212349A (en) * | 2017-07-04 | 2017-09-29 | 会理县村娇食品有限责任公司 | A kind of preparation method of walnut bait block |
| CN112438363A (en) * | 2019-09-05 | 2021-03-05 | 四川农业大学 | Bait block quality improver and preparation method thereof |
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| CN1806664A (en) * | 2006-02-13 | 2006-07-26 | 周慕贤 | Preparation method of convenient rice cake |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125562A (en) * | 2017-05-22 | 2017-09-05 | 合肥工业大学 | A kind of processing method of super-pressure highland barley instant-rice |
| CN107136463A (en) * | 2017-07-04 | 2017-09-08 | 会理县村娇食品有限责任公司 | One preparation method for cultivating peanut bait block |
| CN107212349A (en) * | 2017-07-04 | 2017-09-29 | 会理县村娇食品有限责任公司 | A kind of preparation method of walnut bait block |
| CN112438363A (en) * | 2019-09-05 | 2021-03-05 | 四川农业大学 | Bait block quality improver and preparation method thereof |
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