CN109463622A - A kind of high calcium ox bone rice noodles and preparation method thereof - Google Patents
A kind of high calcium ox bone rice noodles and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of high calcium ox bone rice noodles and preparation method thereof, rice noodles raw material includes ox bone micro mist, rice micro mist, wheaten starch, cornstarch etc., ox bone rice noodles commodity of the invention is good, white partially light yellow, be not easy after boiling broken strip, mouthfeel it is good and with ox bone characteristic flavor on basis.The present invention enriches high added value rice noodles product category, provides new approaches for livestock and poultry by-product utilization and rice processing.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of high calcium ox bone rice noodles and preparation method thereof.
Background technique
Rice noodles are also known as rice flour, vermicelli from rice starch, are with rice for a kind of traditional rice made products, its quality made of main Raw material processing
Flexible, smooth in taste, can be when snack be but also as staple food, and especially area is favored by people in south China.China at present
Traditional rice noodles processing has that nutrition added valve is lower, variety design is single.Bone is that a kind of nutritive value is very high
Meat packing by-product, it contains the nutritional ingredients such as a large amount of minerals, protein, and wherein calcium, phosphorus content ratio is close to 2:1,
It is the optimal proportion of absorption of human body calcium phosphorus.Ox bone calcium content is high, yield is big, and meets Islamic food standard, has very big
Potentiality to be exploited.Bovine bone powder is added in the preparation process of traditional rice noodles, the staple foodization for being not only able to achieve ox bone utilizes, expands animal
The application range of bone, moreover it is possible to make up defect, the type of abundant rice noodles product in terms of rice noodles nutrition.But ox bone on the market at present
Full pink colour pool is not pure white enough, fat content is higher, and bone tankage has the problems such as coarse mouthfeel, protein content is low again, addition
It cannot guarantee the commodity and trophic function of rice noodles simultaneously into rice noodles production.High calcium ox bone rice noodles and preparation method thereof need into
The further investigation of one step.
Summary of the invention
In view of the foregoing deficiencies of prior art, the purpose of the present invention is to provide a kind of high calcium ox bone rice noodles and its systems
Preparation Method, it is low for solving traditional rice noodles single variety, nutrition added valve in the prior art, ox bone rice noodles color is not pure white enough,
The problems such as fat content is higher, coarse mouthfeel, low protein content.
In order to achieve the above objects and other related objects, first aspect present invention provides a kind of preparation side of ox bone micro mist
Method, comprising:
1) normal pressure is carried out after being just crushed ox bone to precook；
2) the ox bone autoclaving after precooking, crushed after being dried obtain ox bone particle；
3) by ox bone particle degreasing decoloring, ox bone micro mist is made in Crushing of Ultrafine after drying.
Optionally, in the step 1), ox bone is just broken into the bulk that diameter is 4cm~6cm.
Optionally, in the step 1), when normal pressure is precooked, first ox bone is mixed with water.
Optionally, in the step 1), the mass ratio of ox bone and water is 1:(1~3).
Optionally, in the step 1), the temperature that normal pressure is precooked is 80~100 DEG C.
Optionally, in the step 1), the time that normal pressure is precooked is 20~30min.
Optionally, in the step 2), before autoclaving, first ox bone is drained away the water.
Optionally, in the step 2), the temperature of autoclaving is 120 DEG C~135 DEG C.
Optionally, in the step 2), the pressure of autoclaving is 0.12MPa~0.15MPa.
Optionally, in the step 2), the time of autoclaving is 2h~5h.
Optionally, it in the step 2), before autoclaving, is first digested.
Optionally, in the step 2), when enzymatic hydrolysis, the enzyme in papain, bromelain at least one
Kind.
Optionally, in the step 2), when enzymatic hydrolysis, enzyme dosage is that (in other words, quality herein is 5000U/g ox bone
Refer to the quality of ox bone).
Optionally, in the step 2), when enzymatic hydrolysis, feed liquid temperature is 50 DEG C~55 DEG C.
Optionally, in the step 2), enzymolysis time is 1h~4h.
Optionally, in the step 2), after autoclaving, the drying temperature of ox bone is 50 DEG C~60 DEG C.
Optionally, in the step 2), after autoclaving, the drying time of ox bone is 8h~10h.
Optionally, in the step 2), ox bone is dry to water content≤10%.
Optionally, in the step 2), ox bone is ground into the bone that partial size is 2mm~3mm by autoclaving and after drying
Grain.
Optionally, in the step 3), using hot water supersonic extraction method degreasing decoloring.
Optionally, in the step 3), when degreasing decoloring, the mass ratio of ox bone and water is 1:(2~4).
Optionally, in the step 3), when degreasing decoloring, feed liquid temperature is 60 DEG C~80 DEG C.
Optionally, in the step 3), when degreasing decoloring, ultrasonic power 300W~600W.
Optionally, in the step 3), when degreasing decoloring, ultrasonic time 20min~60min.
Optionally, in the step 3), after degreasing decoloring, solid-liquid separation treatment removes upper layer grease.
Optionally, in the step 3), after solid-liquid separation treatment, bone slag surface upper layer plasma protein russet is scraped
It goes, only retains lower layer's white bone slag.
Optionally, in the step 3), ox bone is dry to water content≤10%.
Optionally, in the step 3), the drying temperature of ox bone is 50 DEG C~60 DEG C.
Optionally, in the step 3), the drying time of ox bone is 8h~10h.
Optionally, in the step 3), ox bone micro mist is broken to 150 mesh~400 mesh.
Optionally, in the step 3), Crushing of Ultrafine is carried out to ox bone particle using vibromill atomizer.
Optionally, in the step 3), vibration amplitude 5mm, 5~15min of Crushing of Ultrafine time.
Second aspect of the present invention provides ox bone micro mist made from the above method.
Third aspect present invention provides a kind of high calcium ox bone rice noodles, and raw material includes above-mentioned ox bone micro mist.
Optionally, raw material further includes rice micro mist, wheaten starch, cornstarch.
Optionally, each material quality account for total mass of raw material percentage it is as follows: rice micro mist 25%~40%, wheaten starch
14%~16%, cornstarch 5%~10%, ox bone micro mist 1%~10%.
Optionally, the rice micro mist is obtained by long-grained nonglutinous rice Crushing of Ultrafine.The rice material kind of rice noodles is with amylose content
Higher long-grained nonglutinous rice kind is more appropriate, has scholar to think that amylose is formed by the acidproof and high temperature of reticular structure energy, this knot
Structure makes rice flour have good boiling property.
Optionally, raw material further includes water.
Fourth aspect present invention provides the preparation method of above-mentioned high calcium ox bone rice noodles, comprising:
1) each raw material is mixed by formula ratio, ingredient is sized mixing；
2) rice noodles are made；
3) it is dried, obtains the high calcium ox bone rice noodles.
Optionally, in the step 1), the preparation method of rice micro mist includes: to be carried out with vibromill atomizer to rice
Crushing of Ultrafine.
Optionally, in the step 1), the vibration amplitude of vibromill atomizer is 5mm, the time is 5~10min.
Optionally, in the step 1), the Crushing of Ultrafine time of vibromill atomizer is 5~10min.
Optionally, in the step 1), the Rice & peanut milk mixed up is stood into 4h~8h at room temperature, makes the abundant aquation of Rice & peanut milk.
Optionally, in the step 2), rice noodles are made using automatic machine for processing rice noodle.
Optionally, in the step 2), 92 DEG C~98 DEG C of temperature are heated.
Optionally, in the step 2), powder mold aperture is 1mm~3mm out.
Optionally, dry to water content≤14% in the step 3).
Optionally, in the step 3), drying mode is to hang to dry in the air.
Optionally, in the step 3), extension dries in the air the time as 20h~28h.
Optionally, in the step 3), drying mode is to dry in baking oven.
Optionally, in the step 3), drying temperature is 50 DEG C~60 DEG C.
As described above, a kind of high calcium ox bone rice noodles and preparation method thereof of the invention, have the advantages that the present invention
Ox bone rice noodles commodity it is good, it is white partially light yellow, be not easy after boiling broken strip, mouthfeel it is good and with ox bone characteristic flavor on basis.This
Invention enriches high added value rice noodles product category, provides new approaches for livestock and poultry by-product utilization and rice processing.
Detailed description of the invention
Fig. 1 is shown as the ox bone rice noodles preparation technology flow chart of the embodiment of the present invention.
Fig. 2 a is shown as the particle size distribution figure of ox bone micro mist after Crushing of Ultrafine 5min in inventive embodiments.
Fig. 2 b is shown as the particle size distribution figure of ox bone micro mist after Crushing of Ultrafine 10min in inventive embodiments.
Fig. 3 is shown as the ox bone micro mist (Crushing of Ultrafine 5min) and rice micro mist comparison diagram of the embodiment of the present invention.
Fig. 4 is shown as the ox bone rice noodles figure of the embodiment of the present invention.
Fig. 5 is shown as the sensory evaluation scores questionnaire figure of the embodiment of the present invention.
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
The experiment purpose of following embodiment: by suitable ox bone crushing technology, the small (volume average particle size of particle is obtained
D[4,3]< 100 μm), white (the Blue Whiteness R of color457>60), low fat (fat content<4%), high protein (protein content>10%)
Ox bone micro mist, ox bone micro mist obtained is added in rice meal by a certain percentage, is prepared by rice noodles processing technology
A kind of commodity and all good ox bone rice noodles of nutrition.The rice noodles can make snack or staple food convenient for saving, transporting after boiling.
Embodiment 1
Experimental method
1, ox bone rice noodles preparation process
As shown in Figure 1 for the present embodiment ox bone rice noodles preparation technology flow chart (in Fig. 1, enzymolysis step is optional step,
In other words, after normal pressure is precooked, can by enzymatic hydrolysis after carrying out autoclaving again, can also without enzymatic hydrolysis, directly into
Horizontal high voltage boiling), there is no enzymolysis step in the present embodiment.
2, implementation steps
The preparation of 2.1 ox bone micro mists
2.1.1 bulls raw material: selecting bracket bone, rib cage etc. is raw material, and thaw at RT need to be shifted to an earlier date by freezing bone.
2.1.2 just broken: for the surface area for increasing bone, to reduce following process difficulty, the deep machine-cut of ox bone after selecting
At the homogeneous bulky of 5cm × 5cm or so, the impurity such as ox bone surface watery blood, grease are washed away with 50 DEG C~60 DEG C clear water afterwards, by watery blood
It drains.
2.1.3 normal pressure is precooked: add clear water in ox bone, solid-liquid ratio 1:1 keeps 20min~30min after boiling under normal pressure,
Remove surface offscum.The step can remove the part watery blood remained in inside bone, reduce fishy smell and improve the degree of hydrolysis of bone protein.
2.1.4 autoclaving: the ox bone after precooking drains away the water, 120 DEG C, boiling 4h~5h under the conditions of 0.12MPa, or
135 DEG C, boiling 2h~3h under the conditions of 0.15MPa.The step is broken protein peptide key in part in bone, the height that bone protein is constituted
Compact texture looses off, and ox bone hardness reduces, and fat content can be effectively reduced, and is conducive to subsequent defatting step.
2.1.5 it rejects muscles: ox bone is cooled to room temperature, rejected the connective tissue on ox bone surface and meat with knife.
2.1.6 it dries: ox bone is placed in baking oven dry 8h~10h, it is 50 DEG C~60 DEG C of drying temperature, dry to water content
≤ 10%.The step effectively prevent feed liquid to emulsify in subsequent crushing process.
2.1.7 it crushes: ox bone being ground into the osseous granules that partial size is 2mm~3mm with flour mill.The table of step raising bone
Area increases the contact area of degreasant solution in bone and subsequent step, effectively improves degreasing efficiency.
2.1.8 degreasing decoloring: degreasing is carried out to ox bone with hot water supersonic extraction method, the heat of 60 DEG C of addition in ox bone particle
Water, by mass, solid-liquid ratio 1:3,60 DEG C of ultrasonic temperature, ultrasonic power 300W extracts 30min in supersonic cleaning machine；It is super
Room temperature is centrifuged 10min in the tube centrifuge of 4000r/min after sound extracting, upper layer grease is removed after centrifugation, by bone slag surface
Upper layer plasma protein russet scrapes off, and only retains lower layer's white bone slag.Ultrasonic wave added method application ultrasonic wave generates in the step
Cavitation, fuel factor etc., can speed up the diffusion and dissolution of grease, effectively improve degreasing efficiency；Centrifuge passes through centrifugation
Power is sunk most of plasma protein using different densities or the solid particle of the granularity different feature of sinking speed in a liquid
Drop is separated in bone slag surface, grease and bone slag.
2.1.9 it dries: bone slag is dried according to step 2.1.6.The step reduces the moisture content of bone slag, in favor of
Subsequent Crushing of Ultrafine step.
2.1.10 it Crushing of Ultrafine: takes out dry bone solid impurity particle and is placed in vibromill atomizer (model SYFM-8II, is purchased from
Jinan Song Yue machine Co., Ltd) in, it is micro- to obtain ox bone by vibration amplitude 5mm, 5~10min of time, excessively 150 mesh vibrating screens
Powder.Ox bone partial size is effectively reduced in the step, promotes the mouthfeel of subsequent rice noodles converted products.
The preparation of 2.2 rice micro mists
2.2.1 rice is cleaned: being selected long-grained nonglutinous rice (the present embodiment be specially osmanthus towards rice) for raw material, is drained the water after cleaning removal of impurities
Point.Amylose is formed by the acidproof and high temperature of reticular structure energy, and this structure makes rice flour have good boiling property.
2.2.2 it dries: rice is dried according to step 2.1.6.
2.2.3 it Crushing of Ultrafine: takes out dry rice and is placed in vibromill atomizer and (set with used in the Crushing of Ultrafine ox bone of front
It is standby identical) in, vibration amplitude 5mm, time 5min obtain rice micro mist.The step reduces the partial size of rice, can be reduced subsequent water
Change the time of step, improves production efficiency.
The preparation of 2.3 ox bone rice noodles
2.3.1 ingredient is sized mixing: the percentages of total raw material quality are accounted for by each material quality, according to rice micro mist 34.4%,
Wheaten starch 14.7%, cornstarch 7.4%, ox bone micro mist 2.5%, clear water 41% ratio mix well Rice & peanut milk.
2.3.2 aquation: 4h will be stood in the Rice & peanut milk room temperature mixed up, makes the abundant aquation of Rice & peanut milk.
2.3.3 rice noodles make: Rice & peanut milk being poured into preheated automatic rice noodles machine inlet after mixing evenly, heats temperature 95
DEG C, powder mold aperture 1.5mm, is out provoked rice noodles from centre with 2cm or so bamboo cane after powder out, and it is long that rice noodles are cut into 1m or so
Degree.
2.3.4 it hangs and dries in the air: rice noodles extension being dried in the air under room temperature environment, puts up the sky for keeping certain above rice noodles with plastic foil
Air humidity degree, extension dry in the air the time for 24 hours.The step makes the age of starch in rice noodles, and rice noodles viscosity is effectively reduced, and is conducive to subsequent stranding powder and walks
Suddenly.
2.3.5 it rubs powder with the hands: rice noodles is immersed in room temperature clear water, gently the rice noodles being sticked together are rubbed open, are drained away the water
It is hung and is dried in the air again with bamboo cane afterwards.
2.3.5 it dries: rice noodles can be placed in naturally dry under room temperature, it also can be by rice noodles in 50 DEG C~60 DEG C baking ovens
Drying.
2.3.6 it is packed and stored: the rice noodles after drying being trimmed to 40cm or so strip and are fitted into white multiple bag, sealing machine packaging
After enter room temperature library preservation.
1, gained ox bone powder size (volume average particle size D in 1 step 2.1 of embodiment is detected[4,3]), (blue light is white for whiteness
Spend R457), color difference (brightness L*, green red value a*, blue Huang value b*), fat and protein content (in terms of butt), it is as a result as follows:
Table 1
| Title | D1[4,3](μm) | D2[4,3](μm) | R457 | L* | a* | b* | Fatty (g/100g) | Protein (g/100g) |
| Ox bone micro mist | 91.13 | 73.61 | 63.20 | 87.90 | 0.05 | 7.63 | 3.37 | 10.94 |
Note: D1[4,3]、D2[4,3]Respectively refer to the volume average particle size of ox bone micro mist after Crushing of Ultrafine 5min, 10min.
Therefore small (the volume average particle size D of particle can be obtained according to 1 step 2.1 of embodiment[4,3]< 100 μm), the white (blue light of color
Whiteness R457>60), low fat (fat content<4%), high protein (protein content>10%) ox bone micro mist.
2, whiteness (the Blue Whiteness R of gained rice micro mist in 1 step 2.2 of embodiment is detected457), color difference (brightness L*, green
Red value a*, blue Huang value b*) result is as follows:
Table 2
| Title | R457 | L* | a* | b* |
| Rice micro mist | 79.84 | 95.96 | -0.43 | 4.62 |
From table 2 it can be seen that ox bone micro mist is closer to rice micro mist color, can preferably merge.
The testing result of above-mentioned steps is similar with the present embodiment in subsequent embodiment.
Embodiment 2
Experimental method
1, ox bone rice noodles preparation process
As shown in Figure 1 it is the ox bone rice noodles preparation technology flow chart of the present embodiment, wherein including enzymolysis step.
2 implementation steps
The preparation of 2.1 ox bone micro mists
With embodiment 1.
2.1.1 bulls raw material: selecting bracket bone, rib cage etc. is raw material, and thaw at RT need to be shifted to an earlier date by freezing bone.
2.1.2 just broken: the ox bone after selecting is cut into the homogeneous bulky of 5cm × 5cm or so with bone cutting machine, with 50 DEG C~60
DEG C clear water washes away the impurity such as ox bone surface watery blood, grease.
2.1.3 normal pressure is precooked: add clear water in ox bone, solid-liquid ratio 1:1 keeps 20min~30min after boiling under normal pressure,
Remove surface offscum.
2.1.4 it digests: ox bone being digested with papain or bromelain to reduce subsequent crushing difficulty, enzyme
Dosage 5000U/g (quality that quality herein refers to ox bone), 50 DEG C~55 DEG C of hydrolysis temperature, enzymolysis time 2h.The step enzyme
Solution can make bone protein partial hydrolysis, reduce the subsequent high-pressure cooking step time, save production cost.
2.1.5 autoclaving: ox bone drain away the water after 120 DEG C, boiling 2h~3h or 135 DEG C under the conditions of 0.12MPa,
Boiling 1h~2h under the conditions of 0.15MPa.
2.1.6 it rejects muscles: ox bone is cooled to room temperature, rejected the connective tissue on ox bone surface and meat with knife.
2.1.7 it dries: ox bone being placed in baking oven and dries 8h~10h, 50 DEG C~60 DEG C of drying temperature.
2.1.8 it crushes: ox bone being ground into the osseous granules that partial size is 2mm~3mm with flour mill.
2.1.9 degreasing decoloring: degreasing is carried out to ox bone with hot water supersonic extraction method, the heat of 60 DEG C of addition in ox bone particle
Water, by mass, solid-liquid ratio 1:3,60 DEG C of ultrasonic temperature, ultrasonic power 300W extracts 30min in supersonic cleaning machine；It is super
Room temperature is centrifuged 10min in the tube centrifuge of 4000r/min after sound extracting, upper layer grease is removed after centrifugation, by bone slag surface
Upper layer plasma protein russet scrapes off, and only retains lower layer's white bone slag.
2.1.10 it dries: bone slag is dried according to step 2.1.7.
2.1.11 Crushing of Ultrafine: taking out dry bone solid impurity particle and be placed in vibromill atomizer, vibration amplitude 5mm, time 5
~10min crosses 150 mesh vibrating screens and obtains ox bone micro mist.
The preparation of 2.2 rice micro mists
With embodiment 1.
The preparation of 2.3 ox bone rice noodles
2.3.1 ingredient is sized mixing: the percentages of total raw material quality are accounted for by each material quality, according to rice micro mist 32.7%,
Wheaten starch 15.1%, cornstarch 7.6%, ox bone micro mist 5.0%, clear water 39.6% ratio mix well Rice & peanut milk.
2.3.2 aquation: with embodiment 1.
2.3.3 rice noodles make: with embodiment 1.
2.3.4 it hangs and dries in the air: with embodiment 1.
2.3.5 powder is rubbed with the hands: with embodiment 1.
2.3.5 it dries: with embodiment 1.
2.3.6 it is packed and stored: with embodiment 1.
Embodiment 3
Experimental method
1 ox bone rice noodles preparation process
It is as shown in Figure 1 the ox bone rice noodles preparation technology flow chart of the present embodiment, without enzymolysis step.
2 implementation steps
The preparation of 2.1 ox bone micro mists
With embodiment 1.
The preparation of 2.2 rice micro mists
With embodiment 1.
The preparation of 2.3 ox bone rice noodles
2.3.1 ingredient is sized mixing: the percentages of total raw material quality are accounted for by each material quality, according to rice micro mist 30.5%,
Wheaten starch 15.2%, cornstarch 7.6%, ox bone micro mist 7.5%, clear water 39.2% ratio mix well Rice & peanut milk.
2.3.2 aquation: with embodiment 1.
2.3.3 rice noodles make: with embodiment 1.
2.3.4 it hangs and dries in the air: with embodiment 1.
2.3.5 powder is rubbed with the hands: with embodiment 1.
2.3.5 it dries: with embodiment 1.
2.3.6 it is packed and stored: with embodiment 1.
Embodiment 4
Experimental method
1 ox bone rice noodles preparation process
It is as shown in Figure 1 the ox bone rice noodles preparation technology flow chart of the present embodiment, without enzymolysis step.
2 implementation steps
2.1 prepared by ox bone micro mist
With embodiment 1.
The preparation of 2.2 rice micro mists
With embodiment 1.
The preparation of 2.3 ox bone rice noodles
2.3.1 ingredient is sized mixing: the percentages of total raw material quality are accounted for by each material quality, according to rice micro mist 28.3%,
Wheaten starch 15.3%, cornstarch 7.7%, ox bone micro mist 10.0%, clear water 38.7% ratio mix well Rice & peanut milk.
2.3.2 aquation: with embodiment 1.
2.3.3 rice noodles make: with embodiment 1.
2.3.4 it hangs and dries in the air: with embodiment 1.
2.3.5 powder is rubbed with the hands: with embodiment 1.
2.3.5 it dries: with embodiment 1.
2.3.6 it is packed and stored: with embodiment 1.
Experimental result evaluation
Gained rice noodles fat, protein and constituent content (in terms of butt) in the step 2.3 of Examples 1 to 4 are detected, as a result
It is as follows:
Table 3
Note: by mass, control group refer to according to rice micro mist 36.9%, wheaten starch 14.7%, cornstarch 7.4%,
Ox bone micro mist 0.0%, clear water 41% ratio size mixing manufactured rice noodles；Ox bone rice noodles 1 refer to according in 1 step 2.3.1 of embodiment
Ratio is sized mixing manufactured rice noodles；Ox bone rice noodles 2 refer to sizes mixing manufactured rice noodles according to ratio in 2 step 2.3.1 of embodiment；Ox bone rice
Line 3 refers to sizes mixing manufactured rice noodles according to ratio in 3 step 2.3.1 of embodiment；Ox bone rice noodles 4 refer to according to 4 step 2.3.1 of embodiment
Middle ratio is sized mixing manufactured rice noodles.
It can be seen from the above result that in embodiment 1,2,3,4, the addition of bovine bone powder is (by mass, respectively 2.5%,
5.0%, 7.5%, 10.0%) fat content in rice noodles is influenced less, but improves the protein in rice noodles and minerals
Content, especially calcium content significantly improve.
Detect gained rice noodles whiteness (Blue Whiteness R in the step 2.3 of Examples 1 to 4457), color difference (brightness L*, green red value
a*, blue Huang value b*), with rice noodles strip-breaking rate, cooking loss and sensory scores are measured after boiling water boiling rice noodles 3min, (scoring questionnaire is shown in attached
Fig. 5), as a result as follows:
Table 4
| Title | R457 | L* | a* | b* | Strip-breaking rate (%) | Cooking loss (%) | Sensory scores |
| Control group | 60.35 | 89.7 | -0.87 | 9.74 | 2.00 | 6.15 | 9.65 |
| Ox bone rice noodles 1 | 57.11 | 88.41 | -0.76 | 11.74 | 4.00 | 7.12 | 9.32 |
| Ox bone rice noodles 2 | 53.08 | 87.59 | -0.67 | 12.43 | 5.00 | 7.78 | 9.20 |
| Ox bone rice noodles 3 | 52.23 | 87.00 | -0.19 | 12.65 | 8.00 | 9.97 | 8.87 |
| Ox bone rice noodles 4 | 50.61 | 85.71 | -0.02 | 13.51 | 15.00 | 10.30 | 8.43 |
It can be seen from the above result that the addition (respectively 2.5%, 5.0%, 7.5%, 10.0%) of bovine bone powder is to the quotient of rice noodles
Moral character has a certain impact, and rice noodles whiteness reduces, brightness reduces, green red value increases, blue yellow value increases, strip-breaking rate increases, boiling
Loss increases, and sensory scores reduce, but commodity is still preferable in general for ox bone rice noodles 1,2,3, belongs to acceptable range.
Fig. 2 a is shown as the particle size distribution figure of ox bone micro mist after Crushing of Ultrafine 5min in inventive embodiments, it can be seen that
77.2% particle size distribution is within 100 μm, and 50.0% particle size distribution is within 32.4 μm.
When grain size analysis, using Britain's Malvern laser particle analyzer, model MASTERSIZER 2000 delays powder sample water
Slowly it is dissolved in beaker to laser obscurity and is tested for 12.0% or so.Fig. 2 b is shown as Crushing of Ultrafine in inventive embodiments
The particle size distribution figure of ox bone micro mist after 10min, it can be seen that curve moves forward, and the particle size distribution within 81.6% is at 100 μm
Within, 50.0% particle size distribution is within 28.4 μm.
Fig. 3 is shown as the ox bone micro mist (Crushing of Ultrafine 5min) and rice micro mist comparison diagram of the embodiment of the present invention, it can be seen that
Ox bone micro mist color is whiter, with rice micro mist shade deviation away from smaller.
Fig. 4 is shown as the ox bone rice noodles figure of the embodiment of the present invention, it can be seen that with the addition of bovine bone powder, rice noodles color
Deepen, when being added to 7.5%, rice noodles color is partially yellow.
Fig. 5 is shown as the sensory evaluation scores questionnaire figure of the embodiment of the present invention, wherein using the blind sense for commenting point system to rice noodles
Official's index is evaluated, and evaluation is individually carried out by each evaluation member every time, mutually not contact ac, with clearly between sample evaluation
Water is gargled；10 subjective appreciation persons are made of 25~40 years old technical staff Jing Guo professional training, wherein 6 women, 4 male
Property.
In conclusion the processing such as the present invention is by crushing ox bone, degreasing, decoloration, drying, micro- by ox bone obtained
Powder is added in rice meal by a certain percentage, and a kind of high calcium ox bone rice noodles are made by rice noodles processing technology.Ox bone rice obtained
Line commodity is good, white partially light yellow, is not easy that broken strip, mouthfeel be good and characteristic flavor on basis with ox bone after boiling, wherein calcium content
Up to 1107.54mg/100g or more (being higher by 65 times of control group or more), phosphorus content 325.45mg/100g or more, content of magnesium
30.60mg/100g above, Zn content 0.78mg/100g or more, protein content 6.15g/100g or more.The present invention enriches
High added value rice noodles product category provides new approaches for livestock and poultry by-product utilization and rice processing.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (10)
1. a kind of preparation method of ox bone micro mist characterized by comprising
1) normal pressure is carried out after being just crushed ox bone to precook；
2) the ox bone autoclaving after precooking, crushed after being dried obtain ox bone particle；
3) by ox bone particle degreasing decoloring, ox bone micro mist is made in Crushing of Ultrafine after drying.
2. preparation method according to claim 1, which is characterized in that further include one or more in following technical characteristic
It is a:
A1) in the step 1), when normal pressure is precooked, first ox bone is mixed with water；
A2) in the step 1), the mass ratio of ox bone and water is 1:(1~3)；
A3) in the step 1), the temperature that normal pressure is precooked is 80~100 DEG C；
A4) in the step 1), the time that normal pressure is precooked is 20~30min；
A5) in the step 2), before autoclaving, first ox bone is drained away the water；
A6) in the step 2), the temperature of autoclaving is 120 DEG C~135 DEG C；
A7) in the step 2), the pressure of autoclaving is 0.12MPa~0.15MPa；
A8) in the step 2), the time of autoclaving is 2h~5h；
A9) in the step 2), after autoclaving, the drying temperature of ox bone is 50 DEG C~60 DEG C；
A10) in the step 2), after autoclaving, the drying time of ox bone is 8h~10h；
A11) in the step 2), ox bone is dry to water content≤10%；
A12) in the step 2), ox bone is ground into the osseous granules that partial size is 2mm~3mm by autoclaving and after drying；
B1) in the step 3), using hot water supersonic extraction method degreasing decoloring；
B2) in the step 3), when degreasing decoloring, the mass ratio of ox bone and water is 1:(2~4)；
B3) in the step 3), when degreasing decoloring, feed liquid temperature is 60 DEG C~80 DEG C；
B4) in the step 3), when degreasing decoloring, ultrasonic power 300W~600W；
B5) in the step 3), when degreasing decoloring, ultrasonic time 20min~60min；
B6) in the step 3), after degreasing decoloring, solid-liquid separation treatment removes upper layer grease；
B7) in the step 3), after solid-liquid separation treatment, bone slag surface upper layer plasma protein russet is scraped off, is only protected
Leaving layer white bone slag；
B8) in the step 3), the drying temperature of ox bone is 50 DEG C~60 DEG C；
B9) in the step 3), the drying time of ox bone is 8h~10h；
B10) in the step 3), ox bone is dry to water content≤10%；
B11) in the step 3), ox bone micro mist is broken to 150-400 mesh；
B12) in the step 3), Crushing of Ultrafine is carried out to ox bone particle using vibromill atomizer；
B13) in the step 3), vibration amplitude 5mm, 5~15min of Crushing of Ultrafine time.
3. preparation method according to claim 1, it is characterised in that: in the step 2), before autoclaving, first carry out enzyme
Solution.
4. preparation method according to claim 3, which is characterized in that further include one or more in following technical characteristic
It is a:
C1) in the step 2), when enzymatic hydrolysis, the enzyme is selected from least one of papain, bromelain；
C2) in the step 2), when enzymatic hydrolysis, enzyme dosage is 5000U/g ox bone；
C3) in the step 2), when enzymatic hydrolysis, feed liquid temperature is 50 DEG C~55 DEG C；
C4) in the step 2), enzymolysis time is 1h~4h.
5. ox bone micro mist made from preparation method described in -4 any one according to claim 1.
6. a kind of high calcium ox bone rice noodles, raw material includes ox bone micro mist as claimed in claim 5.
7. ox bone rice noodles according to claim 6, it is characterised in that: its raw material further includes rice micro mist, wheaten starch, jade
Rice starch, it is preferable that the percentage that each material quality accounts for total mass of raw material is as follows: rice micro mist 25%~40%, wheaten starch
14%~16%, cornstarch 5%~10%, ox bone micro mist 1%~10%.
8. ox bone rice noodles according to claim 7, the rice micro mist is obtained by long-grained nonglutinous rice Crushing of Ultrafine；
And/or raw material further includes water.
9. according to the preparation method of high calcium ox bone rice noodles described in claim 6-8 any one characterized by comprising
1) each raw material is mixed by formula ratio, ingredient is sized mixing；
2) rice noodles are made；
3) it is dried, obtains the high calcium ox bone rice noodles.
10. preparation method according to claim 9, which is characterized in that further include one or more in following technical characteristic
It is a:
D1) in the step 1), the preparation method of rice micro mist includes: to carry out Crushing of Ultrafine to rice with vibromill atomizer；
D2) in the step 1), the vibration amplitude of vibromill atomizer is 5mm, the time is 5~10min；
D3) in the step 1), the Crushing of Ultrafine time of vibromill atomizer is 5~10min；
D4) in the step 1), the Rice & peanut milk mixed up is stood into 4h~8h at room temperature, makes the abundant aquation of Rice & peanut milk；
D5) in the step 2), rice noodles are made using automatic machine for processing rice noodle；
D6) in the step 2), 92 DEG C~98 DEG C of temperature are heated；
D7) in the step 2), powder mold aperture is 1mm~3mm out；
D8 dry to water content≤14%) in the step 3)；
D9) in the step 3), drying mode is to hang to dry in the air；
D10) in the step 3), extension dries in the air the time as 20h~28h；
D11) in the step 3), drying mode is to dry in baking oven；
D12) in the step 3), drying temperature is 50 DEG C~60 DEG C.
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