CN106912923A - Modified enzyme preparation of cereal and preparation method thereof - Google Patents
Modified enzyme preparation of cereal and preparation method thereof Download PDFInfo
- Publication number
- CN106912923A CN106912923A CN201710093396.2A CN201710093396A CN106912923A CN 106912923 A CN106912923 A CN 106912923A CN 201710093396 A CN201710093396 A CN 201710093396A CN 106912923 A CN106912923 A CN 106912923A
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- China
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- cereal
- orange peel
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 17
- 235000013339 cereals Nutrition 0.000 title claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 239000012530 fluid Substances 0.000 claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002054 inoculum Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 6
- 230000001580 bacterial effect Effects 0.000 claims abstract description 6
- 239000012467 final product Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 241000234314 Zingiber Species 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 3
- 235000019713 millet Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 20
- 235000019640 taste Nutrition 0.000 description 5
- 230000001055 chewing effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241000006381 Bacillus flexus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003239 periodontal effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
It is modified the invention provides a kind of cereal and uses the preparation method of enzyme preparation, the method to comprise the following steps：(1) by weight, the following raw material is prepared：Dry 40 50 parts of orange peel, 23 parts of ginger peel, 50 100 parts of water；(2) lactic acid bacteria that will have been activated and saccharomycete are with bacterial population 2:1 ratio mixing, and be inoculated in step (1) gains with 5 8% inoculum concentration, it is the granulated sugar of orange peel weight 5 10% to add weight；(3) regulation pH is 35, in being fermented 24 days at 30 35 DEG C, takes zymotic fluid, is obtained final product.Present invention also offers the enzyme preparation prepared by the above method.Gained enzyme preparation of the invention can significantly improve the shelf-life under the mouthfeel and normal temperature of rice；Raw material of the present invention is the discarded part of common food materials, and raw material is easy to get, with low cost, it is easy to implement.
Description
Technical field
The invention belongs to fermentation engineering field, and in particular to a kind of modified enzyme preparation of cereal and its preparation side
Method.
Background technology
In the preparation field of excellent modified rice, existing research is concentrated mainly on Japan.Such as J. Oil Mills Inc.
200780034096.1 Chinese invention patents submitted to investigated a kind of rice modifier；Ajincomoto Co., Inc is submitted to
200980138404.4 Chinese invention patents aoxidized by adding TGase and/or alpha-glucosidase and glucose
Enzyme so that the taste of rice is more preferable；200980160448.7 Chinese invention patent that Amano Enzyme Co., Ltd is submitted to passes through
Using the beta amylase from Bacillus flexus come to the food containing polysaccharide or oligosaccharides with the α of glucose-Isosorbide-5-Nitrae key as main chain
Product are modified.
However, the enzyme preparation used in the above method has strict requirements, person for the source of enzyme or dosage
Cause during actual use, high cost or use are difficult.
Therefore, find a kind of raw material to be easy to get (preferably common food), rely on technical matters ripe controllable and to cereal
(rice or millet) has the preparation method of the modified ferment of the cereal of very excellent modified effect, it appears very necessary.
The content of the invention
In view of the shortcomings of the prior art, an object of the present invention is to provide the system that a kind of cereal is modified with enzyme preparation
Preparation Method, the method comprises the following steps：
(1) by weight, the following raw material is prepared：Dry orange peel 40-50 parts, ginger peel 2-3 parts, water 50-100 parts；
(2) lactic acid bacteria that will have been activated and saccharomycete are with bacterial population 2:1 ratio mixing, and connect with the inoculum concentration of 5-8%
Plant in step (1) gains, it is the granulated sugar of orange peel weight 5-10% to add weight；
(3) regulation pH is 3-5, in being fermented 2-4 days at 30-35 DEG C, takes zymotic fluid, is obtained final product.
Orange peel has bitter taste and distinctive essential oil taste, in addition to being used as medicinal material, be also often used as preparing dish
When seasoning.In general, when rice is prepared, because its taste is overweight, be do not take into account that it is (or modified as rice additive
Agent) use.
Inventor has found, after a small amount of ginger peel is added, orange peel fermented, can remove orange peel bitter taste and
Essential oil taste.What is more important, when when rice is prepared, after in gained tunning addition rice, to the mouth of gained rice
The lifting of taste has very significant effect, meanwhile, can at normal temperatures extend shelf-life 6-8 hours of rice.
Preferably, step is also included after step (3)：Addition weight is step (3) gained zymotic fluid weight 2-4%
Granulated sugar, mixes.It is furthermore preferred that the addition of granulated sugar is the 3% of step (3) gained zymotic fluid weight.After addition slightly granulated sugar, institute
The mouthfeel for obtaining rice can be more preferable.
Preferably, in step (1), by weight, the following raw material is prepared：Dry 45 parts of orange peel, 2 parts of ginger peel, 80 parts of water.
Preferably, in step (2), inoculum concentration is 6%.
Preferably, in step (3), pH is 4.
Preferably, in step (3), fermentation temperature is 32-33 DEG C.
Preferably, fermentation time is 3 days.
The cereal is rice or millet.
It is another object of the present invention to provide the modified enzyme preparation of cereal prepared by above-mentioned preparation method.
Beneficial effects of the present invention：
(1) present invention gained enzyme preparation can significantly improve the shelf-life under the mouthfeel and normal temperature of rice；
(2) raw material of the present invention is the discarded part of common food materials, and raw material is easy to get, with low cost, it is easy to implement.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to it is pointed out here that be that following examples are use
It is further detailed in the present invention, it is impossible to be interpreted as limiting the scope of the invention, the field is skilled in technique
Personnel still fall within protection scope of the present invention according to some nonessential modifications and adaptations that foregoing invention content is made.
Embodiment 1
(1) by weight, the following raw material is prepared：Dry 40 parts of orange peel, 2.5 parts of ginger peel, 50 parts of water；
(2) lactic acid bacteria that will have been activated and saccharomycete are with bacterial population 2:1 ratio mixing, and be inoculated in the inoculum concentration of %
In step (1) gains, it is the granulated sugar of orange peel weight 5% to add weight；
(3) regulation pH is 3, in being fermented 4 days at 30-31 DEG C, takes zymotic fluid, is obtained final product.
Embodiment 2
(1) by weight, the following raw material is prepared：Dry 50 parts of orange peel, 3 parts of ginger peel, 100 parts of water；
(2) lactic acid bacteria that will have been activated and saccharomycete are with bacterial population 2:1 ratio mixing, and be inoculated with 8% inoculum concentration
In step (1) gains, it is the granulated sugar of orange peel weight 10% to add weight；
(3) regulation pH is 5, in being fermented 2 days at 34-35 DEG C, takes zymotic fluid, is obtained final product.
Embodiment 3
(1) by weight, the following raw material is prepared：Dry 45 parts of orange peel, 2 parts of ginger peel, 80 parts of water；
(2) lactic acid bacteria that will have been activated and saccharomycete are with bacterial population 2:1 ratio mixing, and be inoculated with 6% inoculum concentration
In step (1) gains, it is the granulated sugar of orange peel weight 5-10% to add weight；
(3) regulation pH is 4, in being fermented 2-4 days at 32-33 DEG C, takes zymotic fluid, is obtained final product.
Embodiment 4
In addition to the granulated sugar of addition step (3) gained zymotic fluid weight 2% and mixing, remaining is consistent with embodiment 3.
Embodiment 5
In addition to the granulated sugar of addition step (3) gained zymotic fluid weight 3% and mixing, remaining is consistent with embodiment 3.
Embodiment 6
In addition to the granulated sugar of addition step (3) gained zymotic fluid weight 4% and mixing, remaining is consistent with embodiment 3.
Experimental example
To the rice rice prepared using embodiment 1-6 gained enzyme preparation (addition is 1ml/500g rice)
Sensory evaluation and shelf-life detection are carried out, to be control group without any enzyme preparation.When carrying out sensory evaluation, 20 are invited
This area practitioner is carried out, and each total score is 5 points, results averaged.The stress that " hardness " is felt when representing and chewing
Intensity, " viscous sense " is centered around periodontal sensation when representing and chewing such as glutinous rice, and " granular sensation " is represented and be relatively adapted to chewing
Rice degree of scatter.
The gained rice Analyses Methods for Sensory Evaluation Results of table 1
The enzyme preparation of table 2 is to rice extended shelf-life result
Note：When data in upper table are the extension relative to the shelf-life of the rice prepared without any ferment
Between.
Claims (10)
1. a kind of cereal is modified and uses the preparation method of enzyme preparation, it is characterised in that methods described comprises the following steps：
(1) by weight, the following raw material is prepared：Dry orange peel 40-50 parts, ginger peel 2-3 parts, water 50-100 parts；
(2) lactic acid bacteria that will have been activated and saccharomycete are with bacterial population 2:1 ratio mixing, and be inoculated in the inoculum concentration of 5-8%
In step (1) gains, it is the granulated sugar of orange peel weight 5-10% to add weight；
(3) regulation pH is 3-5, in being fermented 2-4 days at 30-35 DEG C, takes zymotic fluid, is obtained final product.
2. preparation method according to claim 1, it is characterised in that methods described also includes step after step (3)：
Addition weight is the granulated sugar of step (3) gained zymotic fluid weight 2-4%, is mixed.
3. preparation method according to claim 1, it is characterised in that in step (1), by weight, prepares following former
Material：Dry 45 parts of orange peel, 2 parts of ginger peel, 80 parts of water.
4. preparation method according to claim 1, it is characterised in that in step (2), inoculum concentration is 6%.
5. preparation method according to claim 1, it is characterised in that in step (3), pH is 4.
6. preparation method according to claim 1, it is characterised in that in step (3), fermentation temperature is 32-33 DEG C.
7. the preparation method according to claim 5 or 6, it is characterised in that the fermentation time is 3 days.
8. preparation method according to claim 2, it is characterised in that the addition of granulated sugar is step (3) gained zymotic fluid
The 3% of weight.
9. preparation method according to claim 1, it is characterised in that the cereal is rice or millet.
10. the modified enzyme preparation of cereal that the preparation method as described in claim any one of 1-9 is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710093396.2A CN106912923A (en) | 2017-02-21 | 2017-02-21 | Modified enzyme preparation of cereal and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710093396.2A CN106912923A (en) | 2017-02-21 | 2017-02-21 | Modified enzyme preparation of cereal and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106912923A true CN106912923A (en) | 2017-07-04 |
Family
ID=59453943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710093396.2A Pending CN106912923A (en) | 2017-02-21 | 2017-02-21 | Modified enzyme preparation of cereal and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106912923A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102164506A (en) * | 2008-09-25 | 2011-08-24 | 味之素株式会社 | Method for producing cooked rice food, and enzyme preparation for improving cooked rice food |
| CN103815408A (en) * | 2014-03-14 | 2014-05-28 | 苏州科大微龙信息技术有限公司 | Nerve-calming blood-nourishing enzyme and preparation method thereof |
| CN106174520A (en) * | 2016-07-26 | 2016-12-07 | 厦门益力康生物科技有限公司 | A kind of logical intestinal lung moistening ferment and preparation method thereof |
-
2017
- 2017-02-21 CN CN201710093396.2A patent/CN106912923A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102164506A (en) * | 2008-09-25 | 2011-08-24 | 味之素株式会社 | Method for producing cooked rice food, and enzyme preparation for improving cooked rice food |
| CN103815408A (en) * | 2014-03-14 | 2014-05-28 | 苏州科大微龙信息技术有限公司 | Nerve-calming blood-nourishing enzyme and preparation method thereof |
| CN106174520A (en) * | 2016-07-26 | 2016-12-07 | 厦门益力康生物科技有限公司 | A kind of logical intestinal lung moistening ferment and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 一陽生2010: "煮饭加"酵素"？酵素研究院营养师：可软化淀粉、助消化", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_159CD75DC0102W3H2.HTML》 * |
| 张淑华，等: "果皮酵素的制备及抗氧化活性研究", 《长春理工大学学报（自然科学版）》 * |
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Application publication date: 20170704 |
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