CN107897269A - A kind of coarse cereal biscuit of peptide containing fish protein and preparation method thereof - Google Patents
A kind of coarse cereal biscuit of peptide containing fish protein and preparation method thereof Download PDFInfo
- Publication number
- CN107897269A CN107897269A CN201711367052.2A CN201711367052A CN107897269A CN 107897269 A CN107897269 A CN 107897269A CN 201711367052 A CN201711367052 A CN 201711367052A CN 107897269 A CN107897269 A CN 107897269A
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- preparation
- biscuit
- coarse cereal
- minced
- enzymolysis
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to field of food, and in particular to a kind of coarse cereal biscuit of peptide containing fish protein and preparation method thereof.The preparation method includes：Using minced fish as raw material, add water and protease digests minced fish, after enzymolysis, be warming up to 90~100 DEG C, keep the temperature 30~60min, filter to take supernatant；Coarse cereal powder, Self- raising flour, minced fillet enzymolysis liquid, vegetable oil, dusty yeast, salt and sodium bicarbonate is taken to obtain dough after stirring evenly；Dough is placed in and is fermented under room temperature, subsequent compression molding, baked again obtain the multigrain biscuit of peptide containing fish protein.The present invention is using one or more single compounding coarse cereals as raw material, minced fillet enzymolysis liquid is added in the feed, the coarse cereal biscuit of peptide containing fish protein not only has preferable processing performance, with preferable hardness, toughness and roughness, and the coarse cereal biscuit has significant antioxidation also rich in nutritional ingredients such as protein peptides, amino acid.
Description
Technical field
The invention belongs to field of food field, and in particular to a kind of coarse cereal biscuit of peptide containing fish protein and preparation method thereof.
Background technology
China's coarse cereals resource very abundant, kind is more, is broadly divided into four major classes, such as cereals (including buckwheat, swallow
Wheat, black rice etc.), miscellaneous beans (including mung bean, red bean, pea etc.), potato (potato, sweet potato, Chinese yam etc.) and oil Class (including
Sesame, walnut, oily certain herbaceous plants with big flowers etc.).Coarse cereals fabricated product is mainly that primary processed goods is made in simple screening at present, or passes through xeraphium
The process such as broken is processed into instant food, and intensive processing product is less, and added value of product is not high.In coarse cereals protein composition and
Structure is different from wheat gluten, is difficult to form net structure in process, so that it cannot receive and retain substantial amounts of moisture,
Protein quality is coarse, ductility is not good enough, elastic deficiency so as to causing, therefore dough characters is poor, is not suitable for processing and fabricating wheaten food
Product.In addition coarse cereal biscuit in process there is also molding effect, mouthfeel taste is bad and nutritional ingredient is not comprehensive etc. asks
Topic.
The content of the invention
The present invention is in view of the deficiencies of the prior art, and it is an object of the present invention to provide a kind of coarse cereal biscuit of peptide containing fish protein and its preparation side
Method.
For achieving the above object, the technical solution adopted by the present invention is：
A kind of preparation method of the coarse cereal biscuit of peptide containing fish protein, includes the following steps：
(1) crushed after coarse cereals essence is picked up by pulverizer, it is spare to cross 30~40 mesh dusting covers；
(2) preparation of fish protein enzymolysis liquid：Using minced fish as raw material, add water and protease and minced fish is carried out
Digest, after enzymolysis, be warming up to 90~100 DEG C, keep the temperature 30~60min, it is spare to filter to take supernatant；
(3) count in parts by weight, take 40~50 parts of coarse cereal powder, 15~20 parts of Self- raising flour, 25~30 parts of minced fillet enzymolysis liquid,
0.5~1 part of 3~5 parts of vegetable oil, 0.5~1 part of dusty yeast, 0.5~1 part of salt and sodium bicarbonate；Egg containing the flesh of fish is obtained after stirring evenly
The dough of white peptide；
(4) dough is placed in and fermented under room temperature, after fermentation, compression molding；It is finally baked to obtain containing the flesh of fish
Protein peptides multigrain biscuit.
In such scheme, step (2) described protease is animal proteolytic enzyme and flavor protease, the animal protein
The enzyme activity of hydrolase is 100,000 u/g, and the enzyme activity of the flavor protease is 30,000 u/g, and the additive amount of the protease is fresh-water fishes
The 0.2%~0.3% of rotten quality.
In such scheme, the solid-to-liquid ratio of step (2) minced fish and water is 1:1.5~1:2.
In such scheme, the reaction temperature of step (2) described enzymolysis is 55~60 DEG C, and enzymolysis time is 5~6h.
In such scheme, the time of step (4) described fermentation is 1h~1.5h.
In such scheme, step (4) temperature baked is 170 DEG C, and the time baked is 15~20min.
Beneficial effects of the present invention are as follows：The present invention is replaced using one or more single compounding coarse cereals as raw material with minced fillet enzymolysis liquid
Dai Shui is added in dough, using crushing, dispensing, is fermented, the process exploitation coarse cereal biscuit of peptide containing fish protein such as is baked；It is described to contain
Fish protein peptide coarse cereal biscuit not only has a preferable processing performance, good forming effect, coarse cereal biscuit have preferable hardness, toughness and
Roughness, and the coarse cereal biscuit is good in taste, rich in nutritional ingredients such as protein peptides, amino acid, there is significant antioxygen to be turned into
With.
Brief description of the drawings
Fig. 1 is amino-acid nitrogen content under different hydrolysis times.
Fig. 2 is different hydrolysis time degree of hydrolysis.
Fig. 3 is different hydrolysis time protein recoveries.
Fig. 4 is the DPPH clearance rates of different hydrolysis times.
Fig. 5 is the O2- clearance rates of different hydrolysis times.
Fig. 6 is the reducing power of different hydrolysis times.
Fig. 7 is the OH clearance rates of different hydrolysis times.
Embodiment
For a better understanding of the present invention, with reference to the embodiment content that the present invention is furture elucidated, but the present invention
Content is not limited solely to the following examples.
Embodiment 1
The preparation of fish protein enzymolysis liquid：Using minced fish as raw material, add water and protease and enzyme is carried out to minced fish
Solve, after enzymolysis, be warming up to 100 DEG C, keep the temperature 60min, filter to take supernatant；The protease is animal proteolytic enzyme
(100,000 u/g) and flavor protease (30,000 u/g), the additive amount of protease are the 0.2% of minced fish quality；The enzymolysis
Reaction temperature is 55~60 DEG C, and enzymolysis time is 1~6h.
The present embodiment, which tests, prepares amino peptide nitrogen content, albumen in gained fish protein enzymolysis liquid under different hydrolysis times
Degree of hydrolysis, protein recovery, DPPH clearance rates, O2- clearance rate, OH clearance rates and reducing power, as a result as shown in figs. 1 to 6, Fig. 1
~3 illustrate minced fillet through 5~6h of protease hydrolyzed, and amino nitrogen, degree of hydrolysis, protein recovery reach peak in enzymolysis liquid；
Fig. 4~Fig. 6 illustrates that minced fillet has certain inoxidizability through 1~6h of protease hydrolyzed, enzymolysis liquid small molecular peptide.
The present embodiment also measured were free aminoacid content in minced fillet protein enzymatic hydrolyzate, and the results are shown in Table 1, and table 1 illustrates
For minced fillet after protease hydrolyzed 5h, free aminoacid content reaches 760.53mg/100g in enzymolysis liquid, enzymolysis liquid is added to
In coarse cereal powder, free aminoacid content in coarse cereal biscuit can be greatly improved, impart protein peptides in coarse cereal biscuit, amino acid nutrient into
Point.
Free aminoacid content in 1 fish protein enzymolysis liquid of table
| Amino acid classes | Content mg/100ml |
| Threonine | 19.76 |
| Glutamic acid | 31.31 |
| Glycine | 4.00 |
| Alanine | 19.56 |
| Cystine | 22.16 |
| Valine | 40.93 |
| Methionine | 33.00 |
| Isoleucine | 25.08 |
| Leucine | 126.18 |
| Tyrosine | 75.88 |
| Phenylalanine | 102.90 |
| Ornithine | 17.38 |
| Lysine | 122.24 |
| Proline | 3.40 |
| Histidine | 13.93 |
| Arginine | 102.82 |
| Summation | 760.53 |
Embodiment 2
A kind of preparation method of the coarse cereal biscuit of peptide containing fish protein, includes the following steps：
(1) crushed after coarse cereals essence is picked up by pulverizer, it is spare to cross 30~40 mesh dusting covers；
(2) preparation of fish protein enzymolysis liquid：Using minced fish as raw material, add water and protease and minced fish is carried out
Digest, after enzymolysis, be warming up to 90~100 DEG C, keep the temperature 30~60min, it is spare to filter to take supernatant；The protease is
Thing proteolytic enzyme (100,000 u/g) and flavor protease (30,000 u/g), the additive amount of protease is minced fish quality
0.2%；The solid-to-liquid ratio of the minced fish and water is 1:1.5~1:2；The reaction temperature of the enzymolysis is 55~60 DEG C, enzymolysis
Time is 5~6h；
(3) count in parts by weight, take 45.52 parts of coarse cereal powder, 18.21 parts of Self- raising flour, 30.35 parts of minced fillet enzymolysis liquid, plant
0.76 part of 3.79 parts of thing oil, 0.61 part of dusty yeast, 0.76 part of salt and sodium bicarbonate；The face of the peptide containing fish protein is obtained after stirring evenly
Group；
(5) dough is placed in the 1h that ferments under room temperature, after fermentation, compression molding obtains fermentation biscuit；Finally will
Fermentation biscuit obtains the multigrain biscuit of peptide containing fish protein after baking；The temperature baked is 170 DEG C, the time baked for 15~
25min。
The present embodiment has investigated fermented dough compared with non-fermented dough texture characteristic, ferment biscuit and biscuit matter of not fermenting
Structure compares, the multigrain biscuit of peptide containing fish protein compares with baking time texture, as a result table 2, table 3, shown in table 4, from 2~table of table 4
Understand：After 1~1.5h of dough fermentation, the index such as the hardness of dough, viscosity, elasticity, gumminess, chewiness is superior to not ferment
The index such as dough, the hardness of the fermentation biscuit that dough compression molding obtains, toughness, roughness is also superior to non-fermented dough shaping
Biscuit, as shown in Table 4：Baking time in 15~20min, obtain the multigrain biscuit of peptide containing fish protein have it is preferable hard
Degree, toughness and roughness.It follows that the coarse cereal biscuit of peptide containing fish protein has a preferable processing performance, good forming effect,
It is good in taste with preferable hardness, toughness and roughness, and rich in nutritional ingredients such as protein peptides, amino acid, have significant
Antioxidation.
2 fermented dough of table is compared with non-fermented dough texture characteristic
| Index | Hardness/g | Viscosity/g.sec | Recovery/% | Cohesion/% | Elasticity/% | Gumminess | Chewiness |
| Fermented dough | 7866.59 | -65.40 | 9.65 | 0.22 | 35.79 | 1723.10 | 604.78 |
| Non- fermented dough | 3531.46 | -169.80 | 4.85 | 0.18 | 27.36 | 618.60 | 170.11 |
Table 3 ferments biscuit compared with biscuit texture of not fermenting
| Index | Maximum penetration hardness/g | Puncture acting (toughness)/g.mm | Biscuit roughness | Puncture broken linear range/g.sec |
| Ferment biscuit | 1304.37 | 1480.70 | 14.40 | 5704.07 |
| Do not ferment biscuit | 1243.29 | 1987.06 | 30.60 | 6966.65 |
4 multigrain biscuit of peptide containing fish protein of table compares with baking time texture
| Baking time/min | 5 | 10 | 15 | 20 | 25 |
| Maximum pierces through hardness average/g | 51.43 | 150.59 | 866.26 | 824.32 | 1069.44 |
| Puncture acting (toughness)/g.mm | 350.86 | 1089.79 | 1294.80 | 1190.33 | 1236.32 |
| Biscuit roughness | 2.00 | 4.40 | 15.40 | 16.40 | 15.80 |
| Puncture broken linear range/g.sec | 4751.40 | 5271.72 | 5101.88 | 4785.30 | 4777.38 |
Obviously, above-described embodiment is only intended to clearly illustrate made example, and is not the limitation to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of change or
Change.There is no necessity and possibility to exhaust all the enbodiments.And the obvious change or change therefore amplified
Move within still in the protection domain of the invention.
Claims (6)
1. a kind of preparation method of the coarse cereal biscuit of peptide containing fish protein, it is characterised in that include the following steps：
（1）Crushed after coarse cereals essence is picked up by pulverizer, it is spare to cross 30 ~ 40 mesh dusting covers；
（2）The preparation of fish protein enzymolysis liquid：Using minced fish as raw material, add water and protease and enzyme is carried out to minced fish
Solve, after enzymolysis, be warming up to 90 ~ 100 DEG C, keep the temperature 30 ~ 60 min, it is spare to filter to take supernatant；
（3）Count in parts by weight, take 40 ~ 50 parts of coarse cereal powder, 15 ~ 20 parts of Self- raising flour, 25 ~ 30 parts of minced fillet enzymolysis liquid, vegetable oil 3
0.5 ~ 1 part of ~ 5 parts, 0.5 ~ 1 part of dusty yeast, 0.5 ~ 1 part of salt and sodium bicarbonate；The dough of the peptide containing fish protein is obtained after stirring evenly；
（4）Dough is placed in and is fermented under room temperature, after fermentation, compression molding；It is finally baked to obtain containing fish protein
Peptide multigrain biscuit.
2. preparation method according to claim 1, it is characterised in that step（2）The protease is animal proteolytic enzyme
And flavor protease, the enzyme activity of the animal proteolytic enzyme is 100,000 u/g, and the enzyme activity of the flavor protease is 30,000 u/g,
The additive amount of the protease is the 0.2% ~ 0.3% of minced fish quality.
3. preparation method according to claim 1, it is characterised in that step（2）The solid-to-liquid ratio of the minced fish and water is
1:1.5~1:2。
4. preparation method according to claim 1, it is characterised in that step（2）The reaction temperature of the enzymolysis is 55 ~ 60
DEG C, enzymolysis time is 5 ~ 6h.
5. preparation method according to claim 1, it is characterised in that step（4）The time of the fermentation is 1h ~ 1.5h.
6. preparation method according to claim 1, it is characterised in that step（4）The temperature baked is 170 DEG C, is baked
Time be 15 ~ 20 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711367052.2A CN107897269B (en) | 2017-12-18 | 2017-12-18 | Coarse cereal cake containing fish protein peptide and preparation method thereof |
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| CN201711367052.2A CN107897269B (en) | 2017-12-18 | 2017-12-18 | Coarse cereal cake containing fish protein peptide and preparation method thereof |
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| CN107897269A true CN107897269A (en) | 2018-04-13 |
| CN107897269B CN107897269B (en) | 2021-08-10 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835185A (en) * | 2018-09-10 | 2018-11-20 | 张家界金鲵生物工程股份有限公司 | A kind of production method and products thereof of the coarse cereal biscuit of protein peptides containing giant salamander |
| CN115226862A (en) * | 2022-06-23 | 2022-10-25 | 北京宝贝优鲜科技有限公司 | Fish double-protein peptide and preparation method and composition thereof |
Citations (6)
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|---|---|---|---|---|
| JPH01247064A (en) * | 1988-03-30 | 1989-10-02 | Nippon Bussan Kk | Protein substitute food of roasted material and/or fried material containing ground fish |
| CN103283799A (en) * | 2013-05-24 | 2013-09-11 | 张家界金鲵生物工程股份有限公司 | Nutrient flour product of giant salamander and grains and production method thereof |
| CN104855479A (en) * | 2015-05-13 | 2015-08-26 | 浙江工业大学 | Recombinant fish cookie and processing method therefor |
| CN106172634A (en) * | 2016-07-06 | 2016-12-07 | 武汉好多多生物科技有限公司 | A kind of processing method of nutrient biscuit |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
| CN106804668A (en) * | 2017-04-06 | 2017-06-09 | 刘华 | Dandelion multigrain biscuit and preparation method thereof |
-
2017
- 2017-12-18 CN CN201711367052.2A patent/CN107897269B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01247064A (en) * | 1988-03-30 | 1989-10-02 | Nippon Bussan Kk | Protein substitute food of roasted material and/or fried material containing ground fish |
| CN103283799A (en) * | 2013-05-24 | 2013-09-11 | 张家界金鲵生物工程股份有限公司 | Nutrient flour product of giant salamander and grains and production method thereof |
| CN104855479A (en) * | 2015-05-13 | 2015-08-26 | 浙江工业大学 | Recombinant fish cookie and processing method therefor |
| CN106172634A (en) * | 2016-07-06 | 2016-12-07 | 武汉好多多生物科技有限公司 | A kind of processing method of nutrient biscuit |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
| CN106804668A (en) * | 2017-04-06 | 2017-06-09 | 刘华 | Dandelion multigrain biscuit and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| G.F.MOHAMED,ETL: ""Fortification of Biscuits with Fish Protein Concentrate"", 《WORLD JOURNAL OF DAIRY & FOOD SCIENCE》 * |
| HYEUNG-RAK KIM,ETL: ""Proteolytic enzymes from fish and their utilization"", 《FISHERIES SCIENCE》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835185A (en) * | 2018-09-10 | 2018-11-20 | 张家界金鲵生物工程股份有限公司 | A kind of production method and products thereof of the coarse cereal biscuit of protein peptides containing giant salamander |
| CN115226862A (en) * | 2022-06-23 | 2022-10-25 | 北京宝贝优鲜科技有限公司 | Fish double-protein peptide and preparation method and composition thereof |
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| Publication number | Publication date |
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| CN107897269B (en) | 2021-08-10 |
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