CN106722581A - A kind of health rice-made food material base preparation method with mushroom flavor - Google Patents
A kind of health rice-made food material base preparation method with mushroom flavor Download PDFInfo
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Abstract
The invention provides a kind of health rice-made food material base preparation method with mushroom flavor, the method comprises the following steps：Add flavor protease and glucose quenched mushroom class raw material, through steam cure, be quickly down to room temperature；Milk powder and natto powder dynamic tumbling are added, after mushroom texture is loose, Rice ＆ peanut milk, casein, carragheen and the Paper mulberry Fruit alcohol extract of ultra high pressure treatment is added, the enhancing of slurry gelation is treated until shaping.The nutrition that the present invention focuses on different food materials is preferred, highlight the leading action of the characteristic flavor substance of mushroom, improve tissue texture, the mouthfeel of product, embody the special flavor of mushroom, promote the raising of final products edible quality, with staple food base-material it is effective combine cause product with application prospect well.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of health metric system with mushroom flavor
Food material base preparation method.
Background technology
Not only there is mushroom nutrition and health care higher to be worth, favored by consumers also with unique local flavor.Have
Delicious flavour, fragrance make people mentally refreshing, it is nutritious the features such as.The exploitation of current edible fungi food is just subject to more and more researchers and enterprise
The concern of industry.As mushroom sauce, crisp mushroom chips gradually increase, but it is mostly single Raw material processing product, audient is few, product
Category disposition is narrow, and the local flavor of mushroom and nutrition, functional components are not fully demonstrated in the diet structure of consumer, some
Mushroom product feature local flavor is not notable, such as mushroom bread；Some mushroom products contain lignifying composition, and its water solubility is poor,
Quality is low, poor taste, such as mushroom cookie.Therefore, mushroom food materials based on mushroom are not also in the diet structure of China resident
It is efficiently utilized in improvement.
And according to《Chinese food and nutrition planning outline (2014-2020)》Point out, due to the unreasonable initiation of diet structure
Overweight, obesity rates highlight.Wherein staple food is topmost food in resident's meals, is to ensure that the most basic of national healthy
Food source, constitutes in meals and occupies important strategic status with nutrition improvement, and wherein metric system staple food is used as Chinese tradition staple food
One of two big systems there is obvious nutrition unicity shortcoming.Therefore, the nutrition variation of staple food is promoted to be occupied to improving China
The diet structure of the people, promotes the healthy of resident to be significant.
The content of the invention
In view of being the nutritive value that raw material improves staple food using mushroom, improve resident's staple food nutrition intake situation, particularly
Protein, dietary fiber and trace element etc. mean a great, therefore inventor provide a kind of health care with mushroom flavor
Type rice-made food material base preparation method.
In order to realize technical purpose of the invention, inventor is by a large amount of come experimental study simultaneously unremitting effort, final acquisition
Following technical scheme：A kind of health rice-made food material base preparation method with mushroom flavor, the method includes following step
Suddenly：
(1) Feedstock treating：Choose mushroom raw material, cut small lump；
(2) food flavor enzyme is quenched：Deionized water immersion raw material is added, pH6.0~7.1 are adjusted, material quality 0.2%- is added
1% flavor protease and the glucose of 0.5%-1%, it is quenched 3~5 hours in 48~52 DEG C, moisture is drained, by mushroom steam
Curing, after polybag is wrapped, water drenches quickly is down to room temperature；
(3) tumbling spice：Mushroom materials after curing are put into tumbling material blending device, by every 100g mushrooms raw material add 20~
25g milk powder, 5~8g natto powders, continuous tumbling spice, until mushroom texture is loose；
(4) gel forming：By every 100g mushrooms raw material addition 200~300g of Rice ＆ peanut milk of ultra high pressure treatment, casein 2%~
4%th, Arabic gum 8%~10% and Paper mulberry Fruit alcohol extract 0.2%~0.5%, treat the enhancing of slurry gelation until shaping.
Preferably, health rice-made food material base preparation method as described above, mushroom raw material therein is selected from mushroom
Entity or/and mushroom stems.
Preferably, health rice-made food material base preparation method as described above, wherein step (2) immersion raw material go from
Sub- water consumption is 4~8 times of mushroom material quality.
Preferably, health rice-made food material base preparation method as described above, wherein the local flavor egg described in step (2)
White enzyme can be the flavor protease of conventional commercial, and such as Novi believes the compound fertilizer production of bio tech ltd, enzyme activity
It is 1~20,000 U/g.
Preferably, health rice-made food material base preparation method as described above, Paper mulberry Fruit alcohol extract therein is by as follows
Method is prepared from：Take the Paper mulberry Fruit that smashing fineness is 50~20 mesh and use edible alcohol ultrasonic extraction, extraction conditions are edible
Alcohol by volume fraction 80%~86%, feed liquid mass ratio 1：8~10,320~380W of ultrasonic power, 43~46 DEG C of Extracting temperature,
20~30min of extraction time, filtrate rotary evaporation is concentrated into paste after centrifugal filtration, and freeze-drying obtains Paper mulberry Fruit alcohol extract,
Crush standby.
Preferably, health rice-made food material base preparation method as described above, the wherein Rice ＆ peanut milk of step (4) are that rice is thick
8~13min is steamed after crushing and obtain.
Preferably, the ultra high pressure treatment step of health rice-made food material base preparation method as described above, wherein step (4)
Rapid technical parameter is：300~350MPa of pressure, 10~20min of time.
Preferably, health rice-made food material base preparation method as described above, wherein step (5) gel forming post-processing
Into pie or cylindric, and film honey and sesame.
The healthy instant food of mushroom flavor of the invention, while embodying on the basis of mushroom flavor, assigns master
The function of product nutrient health is eaten, the trend of modern consumption " nutrition eaten, the health eaten, the convenience eaten " is met.With it is existing
Technology is compared, and the health rice-made food material base preparation method of mushroom flavor of the present invention has the following advantages that and significantly enters
Step：(1) glucose coordinates the quenched release for having effectively facilitated Flavor Compounds in Lentinus edodes in rice-made food of flavor protease, and the later stage is micro-
During Wave heating, acted on by Maillard reaction etc. and strengthen its food quality；(2) mushroom is promoted by tumbling spice technique
Material texture loose abundant and milk powder, the fusion of natto powder, improve the texture and mouthfeel of base-material；(3) casein, Arabic gum and
The allotment of Paper mulberry Fruit alcohol extract improves the material base toughness of material base, improves gelling performance so that material base has good swollen
Swollen rate；The allotment combination of casein and Arabic gum simultaneously promotes the stability of the compositional system for maintaining material base, realizes milk
Effective dispersion of powder, Paper mulberry Fruit alcohol extract, mouthfeel is finer and smoother；The retentiveness of material base is improve simultaneously, extends its shelf life.
Specific embodiment
The following is specific embodiment of the invention, technical scheme is done and is further described, but it is of the invention
Protection domain be not limited to these embodiments.It is every to be included in this hair without departing substantially from the change of present inventive concept or equivalent substitute
Within the protection domain of bright claims.
Embodiment 1：The preparation of Paper mulberry Fruit alcohol extract
Paper mulberry Fruit 1000g crushing is taken, 50 mesh sieves are crossed, using edible alcohol ultrasonic extraction, extraction conditions are edible alcohol body
Fraction 80%, feed liquid mass ratio 1：10, ultrasonic power 380W, 45 DEG C of Extracting temperature, extraction time 30min, 4000r/min from
The heart, filtrate rotary evaporation is concentrated into paste after filtering, and freeze-drying obtains 105.3g alcohol extracts, crushes standby.
Embodiment 2：The preparation of health rice-made food material base
(1) Feedstock treating：2kg chooses mushroom mushroom fruiting body, dices；
(2) food flavor enzyme is quenched：5 times of deionized water immersions of quality are added, pH6.6 is adjusted, the wind of material quality 10g is added
Taste protease (Novi's letter bio tech ltd production, the U/g of enzyme activity 10,000) and 10g glucose, drip quenched 4 hours in 50 DEG C
Moisture is removed, by mushroom steam cure, after polybag is wrapped, water drenches quickly is down to room temperature；
(3) tumbling spice：Mushroom materials after curing are put into tumbling material blending device, 500g milk powder, 160g natto powders is added,
Continuous tumbling spice, until mushroom texture is loose；
(4) gel forming：The Rice ＆ peanut milk 6kg of addition ultra high pressure treatment (300MPa, 15min) (steams after rice coarse crushing
10min), casein 40g, Arabic gum 160g and Paper mulberry Fruit alcohol extract 6g, treat the enhancing of slurry gelation until shaping, is processed into
Pie is cylindric, film honey and sesame, and aseptic packaging is formed；
(5) heating using microwave 5min is edible.
Embodiment 3：It is not added with glucose
(1) Feedstock treating：2kg chooses mushroom mushroom fruiting body, dices；
(2) food flavor enzyme is quenched：5 times of deionized water immersions of quality are added, pH6.6 is adjusted, the wind of material quality 10g is added
Taste protease (Novi's letter bio tech ltd production), it is quenched 4 hours in 50 DEG C, moisture is drained, by mushroom steam cure,
After polybag is wrapped, water drenches quickly is down to room temperature；
(3) tumbling spice：Mushroom materials after curing are put into tumbling material blending device, 500g milk powder, 160g natto powders is added,
Continuous tumbling spice, until mushroom texture is loose；
(4) gel forming：The 6kg Rice ＆ peanut milks of addition ultra high pressure treatment (300MPa, 15min) (steam after rice coarse crushing
10min), 40g caseins, 160g Arabic gums and 6g Paper mulberry Fruit alcohol extracts, treat the enhancing of slurry gelation until shaping, is processed into
Pie is cylindric, film honey and sesame, and aseptic packaging is formed；
(5) heating using microwave 5min is edible.
Embodiment 4：Non- tumbling spice
(1) Feedstock treating：2kg chooses mushroom mushroom fruiting body, dices；
(2) food flavor enzyme is quenched：5 times of deionized water immersions of quality are added, pH6.6 is adjusted, the wind of material quality 10g is added
Taste protease (Novi's letter bio tech ltd production) and 10g glucose, it is quenched 4 hours in 50 DEG C, moisture is drained, by perfume (or spice)
Mushroom steam cure, after polybag is wrapped, water drenches quickly is down to room temperature；
(3) spice：By the mushroom materials after curing, 500g milk powder, 160g natto powders are added, be uniformly mixed；
(4) gel forming：The 6kg Rice ＆ peanut milks of addition ultra high pressure treatment (300MPa, 15min) (steam after rice coarse crushing
10min), 40g caseins, 160g Arabic gums and 6g Paper mulberry Fruit alcohol extracts, treat the enhancing of slurry gelation until shaping, is processed into
Pie is cylindric, film honey and sesame, and aseptic packaging is formed；
(5) heating using microwave 5min is edible.
Embodiment 5：It is not added with casein and Arabic gum
(1) Feedstock treating：2kg chooses mushroom mushroom fruiting body, dices；
(2) food flavor enzyme is quenched：5 times of deionized water immersions of quality are added, pH6.6 is adjusted, the wind of material quality 10g is added
Taste protease (Novi's letter bio tech ltd production) and 10g glucose, it is quenched 4 hours in 50 DEG C, moisture is drained, by perfume (or spice)
Mushroom steam cure, after polybag is wrapped, water drenches quickly is down to room temperature；
(3) tumbling spice：Mushroom materials after curing are put into tumbling material blending device, 500g milk powder, 160g natto powders is added,
Continuous tumbling spice, until mushroom texture is loose；
(4) it is molded：6kg Rice ＆ peanut milks (steaming 10min after rice coarse crushing), the 6g of addition ultra high pressure treatment (300MPa, 15min)
Paper mulberry Fruit alcohol extract, is processed into pie or cylindric, and texture is loose, film honey and sesame, and aseptic packaging is formed；
(5) heating using microwave 5min is edible.
Embodiment 6：It is not added with local flavor enzymatic glucose, non-tumbling spice and is not added with casein and Arabic gum
(1) Feedstock treating：2kg chooses mushroom mushroom fruiting body, dices；
(2) cure：Add 5 times of deionized waters of quality to soak 4 hours, moisture is drained, by mushroom steam cure, polybag
After wrapping, water drenches quickly is down to room temperature；
(3) spice：By the mushroom materials after curing, 500g milk powder, 160g natto powder spices are added；
(4) it is molded：6kg Rice ＆ peanut milks (steaming 10min after rice coarse crushing), the 6g of addition ultra high pressure treatment (300MPa, 15min)
Paper mulberry Fruit alcohol extract, is processed into pie or cylindric, and batch mixing is loose, film honey and sesame, and aseptic packaging is formed；
(5) heating using microwave 5min is edible.
Each embodiment sample Testing index contrast of table 1
Note：Above numerical value is the average that 6 sampling are determined.
Table 2 each embodiment sample organoleptic indicator evaluate
Note：Above numerical value is the average that 6 sampling are determined.
The texture characteristics such as hardness, chewiness, recovery are the key indexs for investigating rice-made food edible quality, and sense organ is commented
Valency is to evaluate the most direct index of its edible quality.The results showed, 1-OCOL, 3- octanones, 2- octen-1-ols and it is in
Flavor nucleotide disodium is the leading indicator for investigating this product local flavor and flavour.By the hardness to finished product, chewiness, recovery,
The discovery of the index determining such as flavor substance (1-OCOL, 3- octanones and 2- octen-1-ols) and taste substance (I+G), the party
Method is optimized by scientific experimentation, obtains effective composition configuration and characteristic technique, improves tissue texture, the mouthfeel of product,
The special flavor of mushroom is embodied, the raising of final products edible quality is promoted, the effective combination with staple food base-material causes to produce
Product with application prospect well.
Claims (8)
1. a kind of health rice-made food material base preparation method with mushroom flavor, it is characterised in that the method includes following step
Suddenly：
(1) Feedstock treating：Choose mushroom raw material, cut small lump；
(2) food flavor enzyme is quenched：Deionized water immersion raw material is added, pH6.0~7.1 are adjusted, adds material quality 0.2%-1%'s
The glucose of flavor protease and 0.5%-1%, it is quenched 3~5 hours in 48~52 DEG C, moisture is drained, by mushroom steam cure,
After polybag is wrapped, water drenches quickly is down to room temperature；
(3) tumbling spice：Mushroom materials after curing are put into dynamic tumbling device, 20~25g is added by every 100g mushrooms raw material
Milk powder, 5~8g natto powders, continuous tumbling spice, until mushroom texture is loose；
(4) gel forming：By every 100g mushrooms raw material addition 200~300g of Rice ＆ peanut milk of ultra high pressure treatment, casein 2%~4%,
Arabic gum 8%~10% and Paper mulberry Fruit alcohol extract 0.2%~0.5%, treat the enhancing of slurry gelation until shaping.
2. health rice-made food material base preparation method according to claim 1, it is characterised in that described mushroom raw material
Selected from mushroom fruiting body or/and mushroom stems.
3. health rice-made food material base preparation method according to claim 1, it is characterised in that immersion in step (2)
The deionization consumption of raw material is 4~8 times of mushroom material quality.
4. health rice-made food material base preparation method according to claim 1, it is characterised in that described in step (2)
Flavor protease enzyme activity be 1~20,000 U/g.
5. health rice-made food material base preparation method according to claim 1, it is characterised in that described Paper mulberry Fruit alcohol
Extract is prepared as follows forming：Take the Paper mulberry Fruit that smashing fineness is 50~20 mesh and use edible alcohol ultrasonic extraction, extract
Condition is edible alcohol volume fraction 80%~86%, feed liquid mass ratio 1：8~10,320~380W of ultrasonic power, Extracting temperature
43~46 DEG C, 20~30min of extraction time, filtrate rotary evaporation is concentrated into paste after centrifugal filtration, and freeze-drying obtains paper mulberry fruit
Sub- alcohol extract, crushes standby.
6. health rice-made food material base preparation method according to claim 1, it is characterised in that the Rice ＆ peanut milk of step (4)
Obtained to steam 8~13min after rice coarse crushing.
7. health rice-made food material base preparation method according to claim 1, it is characterised in that described health rice
Food material base preparation method processed, the technical parameter of the wherein ultra high pressure treatment step of step (4) is：300~350MPa of pressure, when
Between 10~20min.
8. health rice-made food material base preparation method according to claim 1, it is characterised in that step (4) gel into
Type post-processing is into pie or cylindric, and film honey and sesame.
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| CN109666566A (en) * | 2019-01-31 | 2019-04-23 | 北京二锅头酒业股份有限公司 | A kind of liquor production process using solid state fermentation |
| CN113907333A (en) * | 2021-08-25 | 2022-01-11 | 山西农业大学 | Edible fungus food with millet flavor and preparation method thereof |
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Inventor after: Shi Defang Inventor after: Wu Wenjin Inventor after: Wang Lan Inventor after: Cheng Wei Inventor after: Jin Weiling Inventor after: Shi Meng Inventor after: But winter plum Inventor after: Gao Hong Inventor after: Fan Xiuzhi Inventor after: Yin Chaomin Inventor after: Li Fengyu Inventor after: Zhang Yu Inventor after: Qiao Xin Inventor after: Shen Wangyang Inventor after: Qiao Yu Inventor before: Shi Defang Inventor before: Wu Wenjin Inventor before: Wang Lan Inventor before: Cheng Wei Inventor before: Jin Weiling Inventor before: Shi Meng Inventor before: Cheng Shilun Inventor before: But winter plum Inventor before: Gao Hong Inventor before: Fan Xiuzhi Inventor before: Yin Chaomin Inventor before: Li Fengyu Inventor before: Zhang Yu Inventor before: Qiao Xin Inventor before: Shen Wangyang Inventor before: Qiao Yu |
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