CN108812770A - A kind of antifreeze peptide containing composite collagen and the anti-aging prebake bread of plant hydrophilic colloid and preparation method thereof - Google Patents
A kind of antifreeze peptide containing composite collagen and the anti-aging prebake bread of plant hydrophilic colloid and preparation method thereof Download PDFInfo
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- CN108812770A CN108812770A CN201810853573.7A CN201810853573A CN108812770A CN 108812770 A CN108812770 A CN 108812770A CN 201810853573 A CN201810853573 A CN 201810853573A CN 108812770 A CN108812770 A CN 108812770A
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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
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
- A21D2/245—Amino acids, nucleic acids
-
- 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
- A21D2/34—Animal material
Abstract
The invention discloses a kind of antifreeze peptides containing composite collagen and the anti-aging prebake bread of plant hydrophilic colloid and preparation method thereof.The preparation method includes：The preparation method includes：(1) yeast constant temperature is activated；(2) Plain flour, Artemisia Glue, tamarind gum, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder and salmon fish-skin antifreeze peptide powder are uniformly mixed；(3) mixture and water that night kind and step (2) obtain are mixed, is beaten soft to there is gluten film；(4) sodium chloride, aqueous yeast solution is added, beats, obtains dough；(5) dough for obtaining step (4) divides stripping and slicing or shaping to designated shape after the first standing, exhaust, relaxation, second stand；(6) provocation；(7) prebake bread semi-finished product are obtained；(8) the anti-aging prebake bread of the antifreeze peptide containing composite collagen and plant hydrophilic colloid is obtained.One aspect of the present invention reduces ice crystal to the mechanical damage of prebake bread, therefore increases the ageing resistance of bread；On the other hand the own net structural stability for increasing gluten, improves the intensity of gluten.
Description
Technical field
The invention belongs to food processing fields, more particularly, to a kind of antifreeze peptide containing composite collagen and plant hydrophilic gel
Anti-aging prebake bread of body and preparation method thereof.
Background technique
Flour product industry improves the network structure of mucedin, but ADA usually using the chemically synthesized gluten-strengthening agent such as ADA
It is edible that certain harm can be excessively caused to human body.Some researches show that professional population is exposed in ADA environment for a long time, can be drawn
Play Respiratory symptoms, dermatitis and asthma.And ADA is used in Flour product as additive, is had in the metabolite of human body
Two kinds of noxious materials of semicarbazides and urethanes, wherein semicarbazides may have mutagenicity and carcinogenicity, ammonia to human body
Base Ethyl formate probably generates carcinogenic effect to human body, for the northern China crowd based on wheaten food for a long time, eats
Mostly containing the pastries of ADA, certain hidden danger is likely to result in body.The provocation of dough is extremely important to then fermented dough
A step, prebake bread dough thaw after redrying face specific volume reduce the problem of.Due to the original of refrigerating process low temperature and ice crystal
Cause, so that the institutional framework of prebake bread is damaged, that there is retentivenesses is low, specific volume is low, aging is scaling-off and institutional framework
Coarse problem, finally formed bread poor taste.
Summary of the invention
It is an object of the invention to overcome prebake bread retentiveness decline in the prior art, specific volume reduction, aging scaling-off
The coarse problem with institutional framework.
To achieve the goals above, the first aspect of the present invention provides one kind antifreeze peptide containing composite collagen and plant hydrophilic gel
The preparation method of the anti-aging prebake bread of body, the preparation method include：
(1) solution is configured to respectively by yeast is soluble in water, constant temperature activation；
(2) Plain flour, Artemisia Glue, tamarind gum, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder and salmon fish-skin is freeze proof more
Gly-His-Lys are uniformly mixed；
(3) mixture and water that night kind and step (2) obtain are mixed, until flour is sufficiently hydrated when not having dry powder, is stirred
It beats soft to there is gluten film；
(4) aqueous yeast solution after sodium chloride, the activation that step (1) obtains are added in the mixture obtained to step (3),
It beats, obtains dough；
(5) dough for obtaining step (4) divides stripping and slicing or shaping after the first standing, exhaust, relaxation, second stand
To designated shape；
(6) dough that step (5) obtains is placed in provocation in ultrasonic wave added installation for fermenting；
(7) it after to the dough spraying steam after step (6) provocation, is baked, until Maillard reaction does not occur, obtains preliminary drying
Roast bread semi-finished product；
(8) cold storage is carried out after the bread baked step (7) is quick-frozen, obtains the antifreeze peptide containing composite collagen and plant
The anti-aging prebake bread of hydrophilic colloid.
As a preferred embodiment of the present invention,
The preparation method of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder includes：
Scatophagus argus (Linnaeus) fish-skin is blended into acquisition suspension, by suspension with alkali protease carry out first enzymatic hydrolysis, through first from
Scatophagus argus (Linnaeus) fish-skin antifreeze peptide is obtained after the heart, the first ultrafiltration, then obtains institute after the first evaporation and concentration, the first vacuum freeze drying
State Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder；
The preparation method of the salmon fish-skin antifreeze peptide powder includes：
Salmon fish-skin is blended into acquisition suspension, by suspension with papain carry out second enzymatic hydrolysis, through second from
Salmon fish-skin antifreeze peptide is obtained after the heart, the second ultrafiltration, then obtains institute after the second evaporation and concentration, the second vacuum freeze drying
State salmon fish-skin antifreeze peptide powder.
As a preferred embodiment of the present invention,
In the preparation method of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder, the pH of the alkali protease is 8-10；Described
The revolving speed of one centrifugation is 8000-12000r/min；The molecular weight of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide is 10-20kDa, described the
One temperature being concentrated by evaporation is 35-45 DEG C；
In the preparation method of the salmon fish-skin antifreeze peptide powder, the pH of the papain is 5-7；Described second
The revolving speed of centrifugation is 6000-10000r/min；The molecular weight < 3000Da of the salmon fish-skin antifreeze peptide, described second steams
The temperature of hair concentration is 35-45 DEG C.
As a preferred embodiment of the present invention, the dosage of each component is：
Yeast 0.5-1 parts by weight, Plain flour 40-55 parts by weight, Artemisia Glue 0.5-1 parts by weight, tamarind gum 0.1-0.5
Parts by weight, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder 0.5-2 parts by weight, salmon fish-skin antifreeze peptide powder 0.5-2 parts by weight, night kind
13-16 parts by weight, sodium chloride 1.5-2 parts by weight.
As a preferred embodiment of the present invention, in step (1), the temperature of constant temperature activation is 32-34 DEG C, time 5-
15min。
As a preferred embodiment of the present invention, step (5) includes：
The dough that step (4) obtains is wrapped up with preservative film, stands 30-50 minutes at a temperature of 23-27 DEG C；Remove guarantor
Dough is carried out surrounding and folds exhaust by fresh film, then is wrapped up with preservative film, relaxation 30-50 minutes at a temperature of being placed in 23-27 DEG C；Again
Dough after relaxation is stood 20-30 minutes again.It is slow with hand flicking dough surface dough rebound velocity when standing 20-30 minutes
Slowly.
As a preferred embodiment of the present invention, in step (6), the temperature of provocation is 34 DEG C -38 DEG C, relative humidity is
80%-85%, provocation time be 20-30min, using frequency be 24-29kHZ during provocation, power is the super of 400-480W
Sound wave carries out assisted fermentation.
As a preferred embodiment of the present invention, in step (7), time of spraying steam is 1-3s, and when baking gets angry temperature
It is 190-210 DEG C, lower fire temperature is 200-220 DEG C, baking time 10-15min.
As a preferred embodiment of the present invention, in step (8), quick freezing temperature is -30~-40 DEG C, quick-frozen into bread
Until heart temperature is -15 DEG C~-18 DEG C, storage temperature is -17~-19 DEG C.
The second aspect of the present invention provides antifreeze peptide containing composite collagen made from the preparation method and plant hydrophilic gel
The anti-aging prebake bread of body.
According to the present invention, the night kind that the night kind can routinely be used using those skilled in the art is specifically usually adopted
It is prepared into+2 parts by weight yeast of+450~550 parts by weight Strong flour of 450~550 parts by weight water (commercially available low sugar yeast)
It arrives.
As a preferred embodiment of the present invention, the enzyme activity of the alkali protease is 2-3AU/g.
As a preferred embodiment of the present invention, in step (3), revolving speed when mixing is 60-70 revs/min, when whipping
Revolving speed is 90-120 revs/min.
As a preferred embodiment of the present invention, in step (4), revolving speed when whipping is 90-120 revs/min, whipping when
Between be 1-2 minutes.
It as a preferred embodiment of the present invention, further include that dough is first placed on dry gauze, then sets in step (6)
In ultrasonic wave added installation for fermenting.In order to reach better provocation and ferment effect, it is necessary to which the relative humidity for controlling environment is
80%~85%, temperature is 34 DEG C~38 DEG C, but the humidity and at a temperature of can have a large amount of moistures again, using dry gauze then every
From the moisture in installation for fermenting.
As a preferred embodiment of the present invention, in step (6), the ultrasonic wave added installation for fermenting duty cycle is 10
~15s, working time are 4~6s, and the intermittent time is 6~10s.
In the present invention, the Plain flour is Plain flour as defined in GB/T 17320-2013.
According to the present invention, prebake bread is placed in 220 DEG C~240 DEG C of excessive internal heat when eating, lower fiery 200 DEG C~215 DEG C
Oven redrying 8~13 minutes.
Compared with prior art, it the advantages of the method for the present invention and has the beneficial effect that：
1) hydrophilic colloid is, by polymer made of certain way arrangement, to be using glucose or amino acid as basic unit
A kind of usual situation is dissolvable in water in water, and under certain condition can sufficiently aquation formed it is sticky, satiny or jelly liquid big
Molecular substance.Hydrophilic colloid has good retentiveness and water-retaining property, and hydrophilic colloid chain because containing a large amount of hydrophilic radical
Can with crosslinked between starch grade mucedin in flour, therefore hydrophilic colloid is applied to the production of prebake bread
In, the aging of prebake bread can be prevented from multiple angles.Hydrophilic colloid Artemisia Glue and tamarind gum not only have general glue
Body water holding water holding capacity, and it has modification ice crystal effect, and can form crosslinked action, suppression with starch and mucedin
Bread staling processed.Artemisia Glue and tamarind gum form synergistic function, enhance the stabilization of the network structure of dough mucedin
Property, that reinforces dough holds gas effect, and specific volume and institutional framework for prebake bread can play fine improving effect.
2) antifreeze protein is a kind of one kind that can reduce freezing point of solution, inhibit ice-crystal growth and change ice-crystal growth habit
Protein, antifreeze protein are widely present in fish, plant, insect and microorganism.Fish-skin is important in fish process
By-product is rich in collagen in fish-skin, and collagen hydrolysate liquor contains Activity of Antifreeze, and Scatophagus argus (Linnaeus) and salmon are important
Economic fish, cost can be substantially reduced by extracting collagen antifreeze peptide using their fish-skin.The fish-skin antifreeze peptide that will be extracted
Powder applies in prebake bread, can reduce ice crystal in prebake bread frozen storage to the mechanical damage of bread, therefore improve
The quality texture of prebake bread, delays the aging of bread.Meanwhile hydrophilic colloid can be anti-with fish-skin in terms of improveing ice-crystal growth
Freeze polypeptide powder and form synergistic function, greatly reduces the production quantity and volume of ice crystal, therefore prebake bread is in frozen storage
Mechanical wounding by ice crystal is smaller, and ageing resistance is just stronger.
The present invention fundamentally solves the prior art using indeterminable prebakes of modifying agents such as enzyme preparation, emulsifiers
The bread that the problem of bread staling is formed has specific volume big, crust delicious and crisp, and bread core is soft, the splendid feature of organoleptic quality.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Detailed description of the invention
Fig. 1 shows the anti-aging prebake bread of a kind of antifreeze peptide containing composite collagen of the present invention and plant hydrophilic colloid
It prepares and is processed to obtain the flow diagram of finished product by prebake bread.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
Embodiment 1：
The present embodiment prepares the anti-aging prebake bread of a kind of antifreeze peptide containing composite collagen and plant hydrophilic colloid, with pre-
The dosage of the total weight of baking bread dough, the prebake bread each component is：Plain flour：46.5wt%, night kind：
14.8wt%, sodium chloride：1.5wt%, yeast：0.7wt%, Artemisia Glue：1wt%, tamarind gum：0.5wt%, Scatophagus argus (Linnaeus) fish-skin
Antifreeze peptide powder：2wt%, salmon fish-skin antifreeze peptide powder：1wt%, surplus are water.
The night kind is fermented to obtain by the commercially available low sugar yeast of 500g water+500g Strong flour+2g.
Wherein, the preparation method of Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder includes：The Scatophagus argus (Linnaeus) fish-skin of acquisition is blended homogenate to take
Suspension and the alkali protease progress enzymolysis protein for being 9 by pH, then be centrifuged through 10000r/min, successively cross 20,10 and
The ultrafiltration membrane ultrafiltration of 5kDa retains the fish-skin antifreeze peptide that molecular weight is 10~20kDa and rotates evaporation and concentration at 40 DEG C, then passes through
Vacuum freeze drying obtains Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder；
Wherein, the preparation method of salmon fish-skin antifreeze peptide powder includes：The salmon fish-skin of acquisition is blended homogenate to take
Suspension and the papain progress enzymolysis protein for being 6 by pH, then be centrifuged through 8000r/min, by the ultrafiltration membrane of 3kDa
Ultrafiltration, the salmon fish-skin antifreeze peptide for retaining molecular weight < 3000Da rotate evaporation and concentration at 40 DEG C, then through vacuum refrigeration
Dry salmon fish-skin antifreeze peptide powder.
The prebake bread the production method is as follows：
It takes yeast is soluble in water to be configured to solution, is placed in constant temperature in water-bath and activates 5~15min；Again by Plain flour, sand
Wormwood artemisia glue, tamarind gum, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder, salmon fish-skin antifreeze peptide powder are added in dough mixing machine, in 60-70
Rev/min revolving speed under low speed stir evenly；Night kind, water are taken, under 60-70 revs/min of revolving speed and 2~3 minutes under face, until flour fills
Point hydration switchs to quickly beat under 90-120 revs/min of revolving speed soft 4~6 minutes when not having dry powder, gets to that gluten occur thin
Film；Activated yeast solution and sodium chloride are added in said mixture, continues quickly to beat 1-2 minutes；By above-mentioned stirring dough
It takes out preservative film to encase, stands 30-50 minutes at a temperature of being placed in 23~27 DEG C；It removes preservative film and dough is subjected to surrounding folding
Exhaust, preservative film encase, relaxation 30-50 minutes at a temperature of being placed in 23~27 DEG C；Preservative film is removed, dough is split and is cut
Block is to 200 or 350g, and kneading is at designated shape；Molding dough preservative film cover is lived in into row and stands 20-30 minutes until using hand
Until flicking dough surface rebound velocity is slow；Above-mentioned dough is shaped as designated shape again, is placed in above dry gauze,
It is encased with preservative film, is provocation 20-30 minutes in 80%~85% environment in 34 DEG C~38 DEG C, relative humidity；Provocation is good
Dough is placed in spraying steam 1-3s in Steam roaster, and getting angry is 190~210 DEG C, and lower fire is that roasting 10-15 minutes of 200~220 DEG C are straight
Until bread surface slightly has light yellow；The good bread cooling of above-mentioned prebake is placed in -30 DEG C~-40 DEG C fast quickly coolings again
But freeze to bread central temperature be -15 DEG C~-18 DEG C until, be then transferred to -18 DEG C of cold storage, obtain prebake bread S-1.
Embodiment 2：
It is with 1 difference of embodiment：
With the total weight of prebake bread dough, the dosage of the prebake bread each component is：Plain flour：
47.5wt%, night kind：14.8wt%, sodium chloride：1.5wt%, yeast：0.7wt%, Artemisia Glue：1wt%, tamarind gum：
0.5wt%, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder：0.5wt%, salmon fish-skin antifreeze peptide powder：0.5wt%, surplus are water.?
The prebake bread arrived is S-2.
Embodiment 3：
It is with 1 difference of embodiment：
With the total weight of prebake bread dough, the dosage of the prebake bread each component is：Plain flour：
48wt%, night kind：15wt%, sodium chloride：1.5wt%, yeast：1wt%, Artemisia Glue：0.5wt%, tamarind gum：0.1wt%,
Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder：0.5wt%, salmon fish-skin antifreeze peptide powder：2wt%, surplus are water.Obtained prebake
Bread is S-3.
Embodiment 4：
It is with 1 difference of embodiment：
With the total weight of prebake bread dough, the dosage of the prebake bread each component is：Plain flour：
42wt%, night kind：15wt%, sodium chloride：1.5wt%, yeast：1wt%, Artemisia Glue：1wt%, tamarind gum：0.5wt%, gold
Money fish fish-skin antifreeze peptide powder：2wt%, salmon fish-skin antifreeze peptide powder：2wt%, surplus are water.Obtained prebake bread
For S-4.
Comparative example 1：
It is with the difference of embodiment 1：
Artemisia Glue, tamarind gum and Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder, obtained prebake bread are free of in bread raw materials
For D-1.
Comparative example 2：
It is with the difference of embodiment 2：
Artemisia Glue, tamarind gum and salmon fish-skin antifreeze peptide powder, obtained prebake bread are free of in bread raw materials
For D-2.
Comparative example 3：
It is with the difference of embodiment 3：
Artemisia Glue and salmon fish-skin antifreeze peptide powder are free of in bread raw materials, obtained prebake bread is D-3.
Comparative example 4：
It is with the difference of embodiment 4：
Scatophagus argus (Linnaeus), salmon fish-skin antifreeze peptide powder, tamarind gum and Artemisia Glue, obtained preliminary drying are free of in bread raw materials
Roasting bread is D-4.
To the bread hardness of redrying after prebake bread dough difference cold storage number of days made from embodiment 1-4, comparative example 1-4
It is compared, the measurement of hardness is using TA-XT2i Texture instrument P35 probe measurement, as a result such as table 1；And to the prebake of cold storage 7 days
Bread dough carries out redrying and carries out sensory evaluation, as a result such as table 2.
1 embodiment of table is from comparative example prebake bread dough through packet hardness (unit behind different refrigeration time redryings：G)
Compare
2 prebake bread sense organ evaluating meter of table
3 embodiment of table is compared with the sensory evaluation after the cold storage redrying in 7 days of comparative example prebake bread
As seen from Table 1, with the increase of refrigeration time, prebake bread hardness can be gradually increased, and hardness is directly anti-
Reflect bread staling phenomenon, but it will be evident that the hardness of the prebake bread of embodiment is substantially less than pair in identical refrigeration time
Ratio illustrates that Scatophagus argus (Linnaeus), salmon fish-skin antifreeze peptide powder and Artemisia Glue, tamarind gum are acted synergistically jointly to prebake
Bread plays inhibits aging action very well.As seen from Table 3, the sense organ comprehensive score of embodiment is significantly higher than comparative example, especially
It, which is that prebake bread sense organ obtained is comprehensive in specific volume, bread core quality and the more aobvious advantage of texture structure, and in embodiment, comments
Point 85 points are above, have absolutely proved Scatophagus argus (Linnaeus), salmon fish-skin antifreeze peptide powder and Artemisia Glue, tamarind gum for prebake
Advantage in terms of bread improvement and the promotion of ageing resistance.
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (10)
1. a kind of preparation method of the anti-aging prebake bread of antifreeze peptide containing composite collagen and plant hydrophilic colloid, feature exist
In the preparation method includes：
(1) solution is configured to respectively by yeast is soluble in water, constant temperature activation；
(2) by Plain flour, Artemisia Glue, tamarind gum, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder and salmon fish-skin antifreeze peptide powder
It is uniformly mixed；
(3) mixture and water that night kind and step (2) obtain are mixed, until flour is sufficiently hydrated when not having dry powder, is beaten soft
To there is gluten film；
(4) aqueous yeast solution after sodium chloride, the activation that step (1) obtains are added in the mixture obtained to step (3), is stirred
It beats, obtains dough；
(5) dough for obtaining step (4) divides stripping and slicing or shaping extremely refers to after the first standing, exhaust, relaxation, second stand
Shape shape；
(6) dough that step (5) obtains is placed in provocation in ultrasonic wave added installation for fermenting；
(7) it after to the dough spraying steam after step (6) provocation, is baked, until Maillard reaction does not occur, obtains prebake face
Packet semi-finished product；
(8) cold storage is carried out after the bread baked step (7) is quick-frozen, obtains the antifreeze peptide containing composite collagen and plant is hydrophilic
The anti-aging prebake bread of colloid.
2. preparation method according to claim 1, wherein
The preparation method of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder includes：
Scatophagus argus (Linnaeus) fish-skin is blended into acquisition suspension, suspension is subjected to the first enzymatic hydrolysis with alkali protease, through the first centrifugation, the
Scatophagus argus (Linnaeus) fish-skin antifreeze peptide is obtained after one ultrafiltration, then obtains the gold after the first evaporation and concentration, the first vacuum freeze drying
Money fish fish-skin antifreeze peptide powder；
The preparation method of the salmon fish-skin antifreeze peptide powder includes：
Salmon fish-skin is blended into acquisition suspension, suspension is subjected to the second enzymatic hydrolysis with papain, through the second centrifugation, the
Salmon fish-skin antifreeze peptide is obtained after two ultrafiltration, then obtains described three after the second evaporation and concentration, the second vacuum freeze drying
Literary fish fish-skin antifreeze peptide powder.
3. preparation method according to claim 2, wherein
In the preparation method of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder, the pH of the alkali protease is 8-10；Described first from
The revolving speed of the heart is 8000-12000r/min；The molecular weight of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide is 10-20kDa, and described first steams
The temperature of hair concentration is 35-45 DEG C；
In the preparation method of the salmon fish-skin antifreeze peptide powder, the pH of the papain is 5-7；Second centrifugation
Revolving speed be 6000-10000r/min；The molecular weight < 3000Da of the salmon fish-skin antifreeze peptide, second evaporation are dense
The temperature of contracting is 35-45 DEG C.
4. preparation method according to claim 1, wherein the dosage of each component is：
Yeast 0.5-1 parts by weight, Plain flour 40-55 parts by weight, Artemisia Glue 0.5-1 parts by weight, tamarind gum 0.1-0.5 weight
Part, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder 0.5-2 parts by weight, salmon fish-skin antifreeze peptide powder 0.5-2 parts by weight, night kind 13-16
Parts by weight, sodium chloride 1.5-2 parts by weight.
5. preparation method according to claim 1, wherein in step (1), the temperature of constant temperature activation is 32-34 DEG C, the time
For 5-15min.
6. preparation method according to claim 1, wherein step (5) includes：
The dough that step (4) obtains is wrapped up with preservative film, stands 30-50 minutes at a temperature of 23-27 DEG C；Remove preservative film
Dough is subjected to surrounding and folds exhaust, then is wrapped up with preservative film, relaxation 30-50 minutes at a temperature of being placed in 23-27 DEG C；It again will be loose
Dough after relaxation stands 20-30 minutes again.
7. preparation method according to claim 1, wherein in step (6), the temperature of provocation is 34 DEG C -38 DEG C, relatively wet
Degree is 80%-85%, the time of provocation is 20-30min, using frequency is 24-29kHZ during provocation, power 400-480W
Ultrasonic wave carry out assisted fermentation.
8. preparation method according to claim 1, wherein in step (7), time of spraying steam is 1-3s, when baking on
Fiery temperature is 190-210 DEG C, and lower fire temperature is 200-220 DEG C, baking time 10-15min.
9. preparation method according to claim 1, wherein in step (8), quick freezing temperature be -30~-40 DEG C, it is quick-frozen extremely
Until bread central temperature is -15 DEG C~-18 DEG C, storage temperature is -17~-19 DEG C.
10. antifreeze peptide containing composite collagen made from the preparation method as described in any one of claim 1-9 and plant are hydrophilic
The anti-aging prebake bread of colloid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810853573.7A CN108812770A (en) | 2018-07-30 | 2018-07-30 | A kind of antifreeze peptide containing composite collagen and the anti-aging prebake bread of plant hydrophilic colloid and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810853573.7A CN108812770A (en) | 2018-07-30 | 2018-07-30 | A kind of antifreeze peptide containing composite collagen and the anti-aging prebake bread of plant hydrophilic colloid and preparation method thereof |
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| CN108812770A true CN108812770A (en) | 2018-11-16 |
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| CN201810853573.7A Withdrawn CN108812770A (en) | 2018-07-30 | 2018-07-30 | A kind of antifreeze peptide containing composite collagen and the anti-aging prebake bread of plant hydrophilic colloid and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314841A (en) * | 2020-10-27 | 2021-02-05 | 上海交通大学 | Quick-frozen pumpkin puree containing antifreeze peptide compounded antifreeze agent and preparation method thereof |
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| CN101513201A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Frozen wheaten food modifying agent |
| CN103467572A (en) * | 2013-09-25 | 2013-12-25 | 福州大学 | Antifreeze polypeptide prepared by utilizing alkaline protease to carry out enzymolysis on collagens from fish skins |
| CN105532800A (en) * | 2016-02-02 | 2016-05-04 | 上海理工大学 | Method for producing frozen dough through antifreeze fermentation of collagen antifreeze peptide |
| CN108142489A (en) * | 2018-03-12 | 2018-06-12 | 武汉轻工大学 | The method that refrigerated bread dough of a kind of antifreeze protein containing composite plant and preparation method thereof and optimize technique make bread |
| CN108157428A (en) * | 2018-03-12 | 2018-06-15 | 武汉轻工大学 | The method that a kind of refrigerated bread dough of the compound antifreeze containing plant antifreeze protein and preparation method thereof and optimize technique make bread |
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| CN101513201A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Frozen wheaten food modifying agent |
| CN103467572A (en) * | 2013-09-25 | 2013-12-25 | 福州大学 | Antifreeze polypeptide prepared by utilizing alkaline protease to carry out enzymolysis on collagens from fish skins |
| CN105532800A (en) * | 2016-02-02 | 2016-05-04 | 上海理工大学 | Method for producing frozen dough through antifreeze fermentation of collagen antifreeze peptide |
| CN108142489A (en) * | 2018-03-12 | 2018-06-12 | 武汉轻工大学 | The method that refrigerated bread dough of a kind of antifreeze protein containing composite plant and preparation method thereof and optimize technique make bread |
| CN108157428A (en) * | 2018-03-12 | 2018-06-15 | 武汉轻工大学 | The method that a kind of refrigerated bread dough of the compound antifreeze containing plant antifreeze protein and preparation method thereof and optimize technique make bread |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112314841A (en) * | 2020-10-27 | 2021-02-05 | 上海交通大学 | Quick-frozen pumpkin puree containing antifreeze peptide compounded antifreeze agent and preparation method thereof |
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