CN107897269B

CN107897269B - Coarse cereal cake containing fish protein peptide and preparation method thereof

Info

Publication number: CN107897269B
Application number: CN201711367052.2A
Authority: CN
Inventors: 李新; 汪兰; 熊光权; 吴文锦; 丁安子; 乔宇; 廖李; 石柳
Original assignee: Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
Current assignee: Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
Priority date: 2017-12-18
Filing date: 2017-12-18
Publication date: 2021-08-10
Anticipated expiration: 2037-12-18
Also published as: CN107897269A

Abstract

The invention belongs to the field of food, and particularly relates to a fish protein peptide-containing coarse cereal cake and a preparation method thereof. The preparation method comprises the following steps: taking minced freshwater fish as a raw material, adding water and protease to carry out enzymolysis on the minced freshwater fish, after the enzymolysis is finished, heating to 90-100 ℃, preserving heat for 30-60 min, and filtering to obtain a supernatant; uniformly stirring coarse cereal powder, low-gluten flour, minced fillet enzymatic hydrolysate, vegetable oil, yeast powder, salt and baking soda to obtain dough; and fermenting the dough at room temperature, tabletting and forming, and baking to obtain the fish meat protein peptide-containing coarse cereal biscuits. According to the invention, single or multiple compound coarse cereals are used as raw materials, minced fillet enzymolysis liquid is added into the raw materials, the fish protein peptide-containing coarse cereal cake not only has good processing performance, but also has good hardness, toughness and roughness, and the coarse cereal cake is rich in nutritional ingredients such as protein peptide and amino acid and has a remarkable antioxidation effect.

Description

Coarse cereal cake containing fish protein peptide and preparation method thereof

Technical Field

The invention belongs to the field of food, and particularly relates to a fish protein peptide-containing coarse cereal cake and a preparation method thereof.

Background

The coarse cereals in China are abundant in resources and many in varieties, and can be roughly divided into four categories, such as grains (including buckwheat, oat, black rice and the like), miscellaneous beans (including mung bean, red bean, pea and the like), potatoes (potato, sweet potato, yam and the like) and oil plants (including sesame, walnut, oil sunflower and the like). At present, the processed products of coarse cereals are mainly prepared into primary processed products by simple screening or processed into convenient food by processes such as drying, crushing and the like, and the processed products of coarse cereals have fewer finely and deeply processed products and low added value of the products. The protein composition and structure of the coarse cereals are different from those of wheat protein, and a reticular structure is difficult to form in the processing process, so that a large amount of water cannot be absorbed and retained, and the protein is rough in texture, poor in ductility and insufficient in elasticity, so that the dough is poor in quality and is not suitable for being processed and made into flour food. In addition, the coarse cereal cake has the problems of poor forming effect, poor taste and flavor, incomplete nutritional ingredients and the like in the processing process.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and aims to provide a coarse cereal cake containing fish protein peptide and a preparation method thereof.

In order to achieve the purpose, the invention adopts the technical scheme that:

a preparation method of a coarse cereal cake containing fish protein peptide comprises the following steps:

(1) finely picking coarse cereals, crushing the coarse cereals by a crusher, and screening the coarse cereals by a 30-40-mesh fine screen for later use;

(2) preparing fish protein hydrolysate: taking minced freshwater fish as a raw material, adding water and protease to carry out enzymolysis on the minced freshwater fish, after the enzymolysis is finished, heating to 90-100 ℃, preserving heat for 30-60 min, and filtering to obtain a supernatant for later use;

(3) taking 40-50 parts of coarse cereal powder, 15-20 parts of low-gluten flour, 25-30 parts of minced fillet enzymatic hydrolysate, 3-5 parts of vegetable oil, 0.5-1 part of yeast powder, 0.5-1 part of salt and 0.5-1 part of baking soda according to parts by weight; stirring uniformly to obtain a dough containing the fish protein peptide;

(4) fermenting the dough at room temperature, and tabletting and forming after fermentation is finished; and finally baking to obtain the coarse cereal biscuit containing the fish meat protein peptide.

In the scheme, the protease in the step (2) is animal protein hydrolase and flavourzyme, the enzyme activity of the animal protein hydrolase is 10 ten thousand u/g, the enzyme activity of the flavourzyme is 3 ten thousand u/g, and the addition amount of the protease is 0.2-0.3% of the mass of the minced fillet of the fresh water fish.

In the scheme, the solid-to-liquid ratio of the minced freshwater fish to water in the step (2) is 1: 1.5-1: 2.

In the scheme, the reaction temperature of the enzymolysis in the step (2) is 55-60 ℃, and the enzymolysis time is 5-6 h.

In the scheme, the fermentation time in the step (4) is 1-1.5 h.

In the scheme, the baking temperature in the step (4) is 170 ℃, and the baking time is 15-20 min.

The invention has the following beneficial effects: the invention takes single or multiple compound coarse cereals as raw materials, minced fillet enzymolysis liquid replaces water to be added into dough, and the coarse cereal cakes containing fish protein peptide are developed by adopting the processes of crushing, blending, fermentation, baking and the like; the fish protein peptide-containing coarse cereal cake has the advantages of good processing performance, good forming effect, good hardness, toughness and roughness of the coarse cereal cake, good taste of the coarse cereal cake, rich nutrient components such as protein peptide and amino acid and remarkable antioxidation.

Drawings

FIG. 1 shows the amino nitrogen content at different hydrolysis times.

FIG. 2 shows the degree of hydrolysis at different hydrolysis times.

FIG. 3 shows protein recovery for different hydrolysis times.

FIG. 4 shows DPPH clearance at different hydrolysis times.

FIG. 5 shows O2-clearance for different hydrolysis times.

FIG. 6 shows the reducing power at different hydrolysis times.

FIG. 7 shows OH clearance at different hydrolysis times.

Detailed Description

In order to better understand the present invention, the following examples are further provided to illustrate the present invention, but the present invention is not limited to the following examples.

Example 1

Preparing fish protein hydrolysate: taking minced freshwater fish as a raw material, adding water and protease to carry out enzymolysis on the minced freshwater fish, after the enzymolysis is finished, heating to 100 ℃, preserving heat for 60min, and filtering to obtain a supernatant; the protease is animal proteolytic enzyme (10 ten thousand u/g) and flavourzyme (3 ten thousand u/g), and the adding amount of the protease is 0.2 percent of the mass of the minced fillet of the fresh water fish; the reaction temperature of the enzymolysis is 55-60 ℃, and the enzymolysis time is 1-6 h.

This example tests the aminopeptidase nitrogen content, degree of proteolysis, protein recovery, DPPH clearance, O-clearance of the fish proteolytic solution prepared at different hydrolysis times₂The results of clearance rate, OH clearance rate and reducing power are shown in figures 1-6, and figures 1-3 illustrate that amino nitrogen, hydrolysis degree and protein recovery rate in the enzymolysis liquid reach the highest values after the minced fillet is subjected to enzymolysis for 5-6 hours by protease; fig. 4-6 illustrate that the minced fillet is subjected to enzymolysis for 1-6 h by protease, and the small molecular peptide in the enzymolysis liquid has certain oxidation resistance.

The content of free amino acids in the minced fillet enzymolysis liquid is also determined, the result is shown in table 1, and table 1 shows that the content of the free amino acids in the minced fillet enzymolysis liquid reaches 760.53mg/100g after 5 hours of enzymolysis by protease, and the content of the free amino acids in the coarse cereal cake can be greatly increased by adding the enzymolysis liquid into the coarse cereal powder, so that protein peptides and amino acid nutritional ingredients in the coarse cereal cake are endowed.

TABLE 1 free amino acid content in fish proteolytic solution

Kind of amino acid	The content of the extract is 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
		Sum of	760.53

Example 2

(2) preparing fish protein hydrolysate: taking minced freshwater fish as a raw material, adding water and protease to carry out enzymolysis on the minced freshwater fish, after the enzymolysis is finished, heating to 90-100 ℃, preserving heat for 30-60 min, and filtering to obtain a supernatant for later use; the protease is animal proteolytic enzyme (10 ten thousand u/g) and flavourzyme (3 ten thousand u/g), and the adding amount of the protease is 0.2 percent of the mass of the minced fillet of the fresh water fish; the solid-liquid ratio of the minced freshwater fish to the water is 1: 1.5-1: 2; the reaction temperature of the enzymolysis is 55-60 ℃, and the enzymolysis time is 5-6 h;

(3) according to the weight parts, 45.52 parts of coarse cereal powder, 18.21 parts of low-gluten flour, 30.35 parts of minced fillet enzymatic hydrolysate, 3.79 parts of vegetable oil, 0.61 part of yeast powder, 0.76 part of salt and 0.76 part of baking soda are taken; stirring uniformly to obtain a dough containing the fish protein peptide;

(5) fermenting the dough for 1h at room temperature, and tabletting to obtain fermented biscuits after fermentation is finished; finally, baking the fermented biscuits to obtain fish meat protein peptide-containing coarse cereal biscuits; the baking temperature is 170 ℃, and the baking time is 15-25 min.

In this example, the texture characteristics of the fermented dough and the unfermented dough, the texture of the fermented biscuit and the unfermented biscuit, and the texture of the fish protein peptide-containing coarse cereal biscuit during baking are compared, and the results are shown in tables 2, 3 and 4, and it can be seen from tables 2 to 4 that: after the dough is fermented for 1-1.5 h, indexes such as hardness, viscosity, elasticity, tackiness, chewiness and the like of the dough are all superior to those of the unfermented dough, indexes such as hardness, toughness, roughness and the like of a fermented biscuit obtained by dough sheeting and forming are also superior to those of a biscuit formed by the unfermented dough, and the following table 4 shows that: the baking time is 15-20 min, and the obtained coarse cereal biscuit containing the fish meat protein peptides has good hardness, toughness and roughness. Therefore, the fish protein peptide-containing coarse cereal cake has the advantages of good processing performance, good forming effect, good hardness, toughness and roughness, good mouthfeel, rich protein peptide, amino acid and other nutritional ingredients, and obvious antioxidation.

TABLE 2 comparison of textural Properties of leavened and unleavened dough

Index (I)	Hardness per gram	Viscosity/g.sec	Recovery property/%	Cohesion/%	Elasticity/%)	Tackiness of the adhesive	Chewiness of the product
								Bread dough	7866.59	-65.40	9.65	0.22	35.79	1723.10	604.78
Unleavened dough	3531.46	-169.80	4.85	0.18	27.36	618.60	170.11

TABLE 3 texture comparison of fermented and unfermented biscuits

Index (I)	Maximum puncture hardness per gram	Puncture work (toughness)/g.mm	Roughness of biscuit	Linear distance per gram.sec for puncture and breakage
					Fermented biscuit	1304.37	1480.70	14.40	5704.07
Unfermented biscuit	1243.29	1987.06	30.60	6966.65

TABLE 4 texture comparison of coarse cereal biscuits containing fish protein peptides with baking time

Baking time/min	5	10	15	20	25
						Mean maximum puncture hardness per gram	51.43	150.59	866.26	824.32	1069.44
Puncture work (toughness)/g.mm	350.86	1089.79	1294.80	1190.33	1236.32
						Roughness of biscuit	2.00	4.40	15.40	16.40	15.80
Linear distance per gram.sec for puncture and breakage	4751.40	5271.72	5101.88	4785.30	4777.38

It is apparent that the above embodiments are only examples for clearly illustrating and do not limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications are therefore intended to be included within the scope of the invention as claimed.

Claims

1. A preparation method of a coarse cereal biscuit containing fish meat protein peptide is characterized by comprising the following steps:

(3) taking 40-50 parts of coarse cereal powder, 15-20 parts of low-gluten flour, 25-30 parts of fish protein hydrolysate, 3-5 parts of vegetable oil, 0.5-1 part of yeast powder, 0.5-1 part of salt and 0.5-1 part of baking soda according to parts by weight; stirring uniformly to obtain a dough containing the fish protein peptide;

(4) fermenting the dough containing the fish protein peptide at room temperature, tabletting and forming after the fermentation is finished, and finally baking to obtain the fish protein peptide-containing coarse cereal biscuit;

the protease in the step (2) is animal protein hydrolase and flavourzyme, the enzyme activity of the animal protein hydrolase is 10 ten thousand u/g, the enzyme activity of the flavourzyme is 3 ten thousand u/g, and the addition amount of the protease is 0.2-0.3% of the mass of the minced fillet of the fresh water fish;

the reaction temperature of the enzymolysis in the step (2) is 55-60 ℃, and the enzymolysis time is 5-6 h;

the baking temperature in the step (4) is 170 ℃, and the baking time is 15-20 min;

and (4) fermenting for 1-1.5 h.

2. The preparation method according to claim 1, wherein the solid-to-liquid ratio of the minced freshwater fish to the water in the step (2) is 1: 1.5-1: 2.