CN110063488B - Brewing method for skin - Google Patents
Brewing method for skin Download PDFInfo
- Publication number
- CN110063488B CN110063488B CN201910376319.7A CN201910376319A CN110063488B CN 110063488 B CN110063488 B CN 110063488B CN 201910376319 A CN201910376319 A CN 201910376319A CN 110063488 B CN110063488 B CN 110063488B
- Authority
- CN
- China
- Prior art keywords
- flour
- polylysine
- aqueous solution
- skin
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000034 method Methods 0.000 title claims abstract description 48
- 235000013312 flour Nutrition 0.000 claims abstract description 66
- 108010039918 Polylysine Proteins 0.000 claims abstract description 50
- 229920000656 polylysine Polymers 0.000 claims abstract description 50
- 239000007864 aqueous solution Substances 0.000 claims abstract description 47
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 38
- 150000004676 glycans Chemical class 0.000 claims abstract description 38
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 38
- 239000005017 polysaccharide Substances 0.000 claims abstract description 38
- 244000068988 Glycine max Species 0.000 claims abstract description 35
- 238000005507 spraying Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 16
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000006228 supernatant Substances 0.000 claims abstract description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 6
- 235000021312 gluten Nutrition 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 8
- 230000005484 gravity Effects 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003672 processing method Methods 0.000 abstract description 8
- 244000005700 microbiome Species 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 26
- 235000013305 food Nutrition 0.000 description 13
- 238000004062 sedimentation Methods 0.000 description 10
- 239000000499 gel Substances 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 6
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002829 reductive effect Effects 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002120 nanofilm Substances 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a brewing skin processing method, which sequentially comprises the following steps: (1) mixing water and flour, stirring uniformly, washing gluten with a flour washer to obtain flour water, (2) adding polylysine into the flour water, stirring uniformly, and settling to obtain supernatant and flour paste, (3) removing the supernatant, adding sodium carbonate into the flour paste, and stirring uniformly, (4) pouring the flour paste in the step (3) into a drawer, (5) steaming and taking out the flour paste in the step (4) in a steamer, and placing the flour paste in a production environment until gel is formed, (6) uniformly spraying polylysine aqueous solution on the surface of the obtained gel, and placing the gel in the production environment, and (7) uniformly spraying soybean polysaccharide aqueous solution on the surface of the gel in the step (6), and reducing the surface to normal temperature in the production environment, so as to obtain the wrapper. The method of the invention can effectively inhibit microorganisms, prolong the shelf life and has simple and easy preparation process.
Description
Technical Field
The invention relates to the field of food processing, in particular to a brewing skin processing method and a brewing skin prepared by the method.
Background
The yuba is a famous local flavor snack in Lanzhou. The brewing skin is a food made of flour, has glittering and translucent color like jade, is cut into long-strip-shaped food with the thickness of chopsticks, and can be eaten after being added with seasonings such as soy sauce, aromatic vinegar, garlic juice, chili oil, refined salt and the like. The brewing skin is cheap and good, and the taste is sourThe spicy and cool, flexible and delicious food is popular local flavor food. Can be seen everywhere in the major street and minor lane of Lanzhou. The cold food is very popular with people in hot summer. However, most of the brewed skins are manually processed in household workshops for various reasons, the brewed skins are mainly sold on the street, and the brewed skins can be directly eaten without reheating, have high microbial spoilage risk, and the total number of bacterial colonies exceeds 1X 10 after being stored for 6 hours at 25 ℃ or 24 hours at 4 DEG C4Some products can exceed 1X 10 total colony number even after being processed and produced4. The microbial pollution sources of the fermented flour are mainly three, namely (1) microbes in flour and auxiliary materials, (2) pollution and microbial breeding in a long-time flour water sedimentation process, and (3) pollution in a cooling process after steaming.
The brewing skin processing has no proper technical method all the time, except for irradiation sterilization, the texture of the brewing skin can be damaged by various high-temperature, microwave and sterilization modes, so that the elasticity is poor, the brewing skin is adhered, and the taste is poor; the radiation sterilization mode has the risk of radioactive residues and can generate bad flavor, thereby causing the psychological uneasiness of consumers. The flour water, the flour paste and the brewing skin in the processing process are alkalescent and alkaline, and the synthetic preservative in the national food additive standard for food safety GB2760 has poor effect. The direct addition of the biological bacteriostatic agent and the plant polysaccharide has a certain bacteriostatic effect, but the addition amount is large, the taste and the texture of the brewed skin are influenced, and the cost is high.
Therefore, there is a need for new processes for brewing skins that can effectively control microbial spoilage of the skins without affecting the elasticity, mouthfeel, and texture of the skins.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the brewing leather processing method which can effectively inhibit microorganisms, prolong the shelf life and improve the food safety on the basis of not damaging the original elasticity, taste and texture of the brewing leather, and has simple and easy preparation process.
In one aspect, the invention provides a method for processing a brewed skin, which sequentially comprises the following steps:
(1) mixing water and flour, stirring, washing gluten with a flour washing machine to obtain flour water,
(2) adding polylysine into the flour water, mixing, stirring, settling to obtain supernatant and flour slurry,
(3) removing supernatant to obtain flour slurry, adding sodium carbonate into the flour slurry, stirring,
(4) pouring the flour paste in the step (3) into a drawer,
(5) steaming the flour paste obtained in the step (4) in a steamer, taking out, placing in a production environment until gel is formed,
(6) spraying an aqueous solution of polylysine uniformly onto the surface of the gel obtained and standing in a production environment, and
(7) and (4) uniformly spraying a soybean polysaccharide aqueous solution on the surface of the gel in the step (6), and reducing the temperature to normal temperature under the production environment, thereby obtaining the brewed skin.
In an embodiment of the method of the invention, in step (2), in order to achieve a suitable specific gravity of the batter, the settling temperature is typically 5-15 ℃, e.g. 6-14 ℃, 7-13 ℃, 8-12 ℃, 9-11 ℃, e.g. 6 ℃, 7 ℃, 8 ℃, 9 ℃, 10 ℃, 11 ℃, 12 ℃, 13 ℃, 15 ℃, preferably 8-10 ℃, e.g. 8 ℃, 9 ℃, 10 ℃ and any intermediate value, such as 8.1 ℃, 8.5 ℃, 9.1 ℃, 9.5 ℃ etc. In step (2), the settling time is typically at least 4 hours, such as at least 4.5 hours, at least 5 hours, at least 5.5 hours, at least 6 hours, at least 6.5 hours, at least 7 hours, at least 7.5 hours, at least 8 hours, at least 8.5 hours, at least 9 hours, at least 9.5 hours or even longer, such as 10 hours. In view of the time required for the flour slurry to reach a suitable specific gravity, it is preferable to settle for 8 hours.
In an embodiment of the process of the invention, in step (2), the polylysine is used in a weight ratio to the sum of the water and flour of 0.19 to 0.38:100, for example the weight ratio may be 0.19:100, 0.20:100, 0.21:100, 0.22:100, 0.23:100, 0.24:100, 0.25:100, 0.26:100, 0.27:100, 0.28:100, 0.29:100, 0.30:100, 0.31:100, 0.32:100, 0.33:100, 0.34:100, 0.35:100, 0.36:100, 0.37:100, 0.38:100, and ratios between any of the above.
In an embodiment of the process of the invention, in step (3), the weight ratio of the amount of sodium carbonate to the sum of the amounts of water and flour is 0.20-0.40:100, for example the weight ratio may be 0.20:100, 0.21:100, 0.22:100, 0.23:100, 0.24:100, 0.25:100, 0.26:100, 0.27:100, 0.28:100, 0.29:100, 0.30:100, 0.31:100, 0.32:100, 0.33:100, 0.34:100, 0.35:100, 0.36:100, 0.37:100, 0.38:100, 0.39:100, 0.40:100, and ratios between any of the above.
In an embodiment of the method of the present invention, in the step (3), after the stirring is uniform, the specific gravity of the dough slurry is 1.135 to 1.145, and may be, for example, 1.136, 1.137, 1.138, 1.139, 1.140, 1.141, 1.142, 1.143, 1.144, 1.145, and values between any of the above.
In an embodiment of the method of the present invention, in said step (4), the batter depth (or thickness) is typically 5mm or less, for example may be 0.5mm, 1mm, 2mm, 3mm, 4mm, 5mm, and values between any of the above, preferably 2mm, according to consumer preference.
In the embodiment of the method of the present invention, in the step (5), the steaming time is not particularly limited, and preferably steaming is performed, the steaming time is related to firepower and thickness of the batter, and the steaming time is not excessively long, and is usually 1.5 to 3.0 minutes, such as 1.5 minutes, 2.0 minutes, 2.5 minutes, 3.0 minutes, or an intermediate value between any two of the above values, such as 1.6 minutes, 1.8 minutes, 2.4 minutes, 2.8 minutes, etc., in order to ensure the structure and taste of the wrapper gel.
In an embodiment of the method of the present invention, the concentration of the polylysine aqueous solution in the step (6) is 0.5 to 3%, and the spraying amount is: sectional area of gong drawer (in square meter (m))2) Meter) x 3-5mL/m2. The concentration of the aqueous lysine solution may be, for example, 0.6 to 2.9%, 0.7 to 2.8%, 0.8 to 2.7%, 0.9 to 2.6%, 1.0 to 2.5%, 1.1 to 2.4%, 1.2 to 2.3%, 1.3 to 2.2%, 1.4 to 2.1%, 1.5 to 2.0%, 1.6 to 1.9%, 1.7 to 1.8%, e.g., 0.6%, 1.0%1.5%, 1.9%, 2.0%, etc. The spraying amount of the polylysine aqueous solution is determined according to the sectional area of a gong drawer, generally the sectional area (m) of the gong drawer2)×3-5mL/m2I.e. spraying amount of the polylysine aqueous solution is the sectional area (m) of each drawer2)3 to 5mL, for example, may be 3.1 to 4.9mL, 3.2 to 4.8mL, 3.3 to 4.7mL, 3.4 to 4.6mL, 3.5 to 4.5mL, 3.6 to 4.4mL, 3.7 to 4.3mL, 3.8 to 4.2mL, or 3.9 to 4.1mL, for example, 3mL, 3.5mL, 4.0mL, 4.5mL, or 5 mL.
In the embodiment of the method, in the step (6), the sprayed polylysine aqueous solution is kept for a certain time under the production environment, so that the sprayed polylysine aqueous solution can be absorbed on the surface of the wrapper, the polylysine concentration on the surface of the wrapper is increased, and the dilution of the polylysine concentration on the surface and the reduction of the bacteriostatic effect of the sprayed soybean polysaccharide aqueous solution in the step (7) are prevented. The holding time may be at least 0.5 minutes, such as at least 1 minute, at least 1.5 minutes, at least 2 minutes, at least 2.5 minutes, at least 3 minutes, and values between any of the foregoing, preferably 2 minutes.
In an embodiment of the method of the present invention, the concentration of the aqueous solution of soybean polysaccharide in said step (7) is 0.2 to 1%, and the spraying amount is: sectional area of gong drawer (in square meter (m))2) Meter) x 3-5mL/m2. The concentration of the aqueous solution of soy polysaccharide may be, for example, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, and values intermediate any two of the foregoing values. The spraying amount of the soybean polysaccharide aqueous solution is determined according to the cross section area of a gong drawer, generally the cross section area (m) of the gong drawer2)×3-5mL/m2I.e. spraying amount of the polylysine aqueous solution is the sectional area (m) of each drawer2)3 to 5mL, for example, may be 3.1 to 4.9mL, 3.2 to 4.8mL, 3.3 to 4.7mL, 3.4 to 4.6mL, 3.5 to 4.5mL, 3.6 to 4.4mL, 3.7 to 4.3mL, 3.8 to 4.2mL, or 3.9 to 4.1mL, for example, 3mL, 3.5mL, 4.0mL, 4.5mL, or 5 mL.
In an embodiment of the method of the invention, the soy polysaccharide is a soluble soy polysaccharide and has a molecular weight of 5000 to 1000000Da, for example 5000Da, 6000Da, 7000Da, 8000Da, 9000Da, 10000Da, 15000Da, 20000Da, 30000Da, 40000Da, 50000Da, 60000Da, 70000Da, 80000Da, 100000Da, 200000Da, 300000Da, 400000Da, 500000Da, 600000Da, 700000Da, 800000Da, 900000Da, and intermediate values between any of the above.
In an embodiment of the process of the present invention, the process for brewing skin further comprises the step (8): and (4) cutting the brewed skin of the step (7) into strips and packaging.
In an embodiment of the method of the invention, the temperature of the production environment is typically 8-25 deg.C, and may be, for example, 8 deg.C, 10 deg.C, 12 deg.C, 14 deg.C, 16 deg.C, 20 deg.C, 22 deg.C, 24 deg.C, and 25 deg.C.
It is a further object of the present invention to provide a wrapper made by the process of the above embodiments of the claims.
In an embodiment of the invention, the skin has a total number of colonies of ≤ 1 × 10 at 4 deg.C for 24 hr372 hours the total number of colonies is less than or equal to 1X 104CFU/g; and the total number of colonies within 24 hours is less than or equal to 1 multiplied by 10 under the temperature of 25 DEG C4CFU/g。
Compared with the prior art, the invention has the beneficial effects that:
according to the processing method of the invention, the polylysine aqueous solution is sprayed firstly, and then the soybean polysaccharide aqueous solution is sprayed, so that the concentration of the polylysine attached to the surface of the wrapper can be kept, the antibacterial effect of the polylysine spraying under low dosage is improved, the polylysine aqueous solution and the soybean polysaccharide aqueous solution play a synergistic antibacterial role, and the method has the advantages of simple operation process and convenience in operation. In addition, the polylysine, the sprayed polylysine and the soybean polysaccharide aqueous solution are added, so that the microbial growth in raw materials such as flour and the like in the process of flour water sedimentation and the microbial pollution in the process of brewing skin cooling are effectively controlled, and the total number of bacterial colonies of the brewing skin is less than or equal to 1 multiplied by 10 within 24 hours at 4 DEG C3CFU/g, total number of colonies of 72 hours is less than or equal to 1 multiplied by 104CFU/g; the total number of colonies in 24 hours is less than or equal to 1 multiplied by 10 under the temperature of 25 DEG C4CFU/g, good elasticity of the brewing skin and good taste.
Drawings
FIG. 1 shows a drawer (1200 mm in diameter) used in the method for processing the fermented glutinous rice crust of the present invention for the convenience of explaining the spraying area.
Detailed Description
The present invention is further described below with reference to embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
The embodiment provides a brewing skin processing method and a brewing skin obtained by the same. The method for processing the steamed skin comprises the following steps:
(1) mixing 80kg water and 25kg flour, stirring, washing 10kg gluten with a flour washer to obtain 95kg flour water,
(2) adding 0.19kg of polylysine into the flour water obtained in the step (1), mixing and stirring uniformly, settling for 8 hours at the temperature of 8-10 ℃ to obtain layered clear liquid) and flour paste,
(3) extracting 37kg of supernatant settled in the step (2) and discarding to obtain flour slurry, adding 0.2kg of sodium carbonate, stirring uniformly, wherein the specific gravity of the flour slurry is 1.145,
(4) pouring the flour paste obtained in the step (3) into a drawer of a flat cylindrical open metal container, wherein the area of the drawer is 1.13m2The depth of the flour paste is 2mm,
(5) putting the gong drawer in the step (4) into a steamer to steam for 1.5 minutes, taking out the gong drawer, standing at 8 ℃ for 2 minutes to form gel,
(6) 3.39mL of polylysine aqueous solution with the concentration of 0.5 percent is evenly sprayed on the surface of the gel-formed dough sheet in the drawer in the step (5), the dough sheet is placed for 2 minutes in the production environment at the temperature of 8 ℃,
(7) 3.39mL of soybean polysaccharide aqueous solution with the concentration of 0.2% is uniformly sprayed on the surface of the gel-formed brewing skin in the drawer in the step (6), and the temperature is reduced to normal temperature in a production environment at 8 ℃, so that the brewing skin of the invention is obtained, wherein the molecular weight of the soybean polysaccharide is 10000 Da.
In this embodiment, for the convenience of preservation and transportation, the method for processing the steamed skin can further comprise the step (8) of cutting the steamed skin in the step (7) into strips and packaging.
A brewing skin is prepared by the above method.
Example 2
The embodiment provides a brewing skin processing method and a brewing skin obtained by the same. The method for processing the steamed skin comprises the following steps:
(1)80kg of water and 25kg of flour are mixed and stirred evenly, 10kg of gluten is washed out by a flour washer, and 95kg of flour water is obtained.
(2) And (2) adding 0.38kg of polylysine into the mixture obtained in the step (1), mixing and stirring uniformly, and settling for 8 hours at the temperature of 8-10 ℃ to obtain layered clear liquid and flour paste.
(3) And (3) extracting and discarding 40kg of supernatant liquid settled in the step (2) to obtain flour paste, adding 0.3kg of sodium carbonate, and uniformly stirring, wherein the specific gravity of the flour paste is 1.138.
(4) Pouring the flour paste obtained in the step (3) into a drawer of a flat cylindrical open metal container, wherein the area of the drawer is 1.13m2The depth of the flour paste is 5 mm.
(5) And (4) putting the gong drawer in the step (4) into a steamer to steam for 3.0 minutes, taking out the gong drawer, and standing at 8 ℃ for 2 minutes to form gel.
(6) 3.39mL of polylysine aqueous solution with the concentration of 1% is uniformly sprayed on the surface of the gel-formed dough sheet in the drawer in the step (5), and the dough sheet is placed in a production environment at the temperature of 25 ℃ for 2 minutes.
(7) 3.39mL of soybean polysaccharide aqueous solution with the concentration of 0.5% is uniformly sprayed on the surface of the gel-formed dough in the drawer in the step (6), and the temperature is reduced to the normal temperature in the production environment at 25 ℃, wherein the molecular weight of the soybean polysaccharide is 500000 Da.
In this embodiment, for the convenience of preservation and transportation, the method for processing the steamed skin can further comprise the step (8) of cutting the steamed skin in the step (7) into strips and packaging.
A brewing skin is prepared by the above method.
Example 3
The embodiment provides a brewing skin processing method and a brewing skin obtained by the same. The processing method of the brewed skin of the embodiment sequentially comprises the following steps:
(1) mixing 80kg water and 25kg flour, stirring, washing 10kg gluten with a flour washer to obtain 95kg flour water,
(2) adding 0.38kg of polylysine into the step (1), mixing and stirring uniformly, settling for 8h at 8-10 ℃ to obtain layered clear liquid and flour paste,
(3) extracting 40kg of supernatant settled in the step (2) and discarding to obtain flour paste, adding 0.3kg of sodium carbonate, stirring uniformly, wherein the specific gravity of the flour paste is 1.138,
(4) pouring the flour paste obtained in the step (3) into a drawer of a flat cylindrical open metal container, wherein the area of the drawer is 1.13m2The depth of the flour paste is 5mm,
(5) putting the gong drawer in the step (4) into a steamer to steam for 3.0 minutes, taking out the gong drawer, standing at 8 ℃ for 2 minutes to form gel,
(6) 5.65mL of polylysine aqueous solution with the concentration of 1 percent is evenly sprayed on the surface of the jelly skin which is formed in the drawer in the step (5), the jelly skin is placed for 2 minutes in a production environment at the temperature of 25 ℃,
(7) and (3) uniformly spraying 5.65mL of soybean polysaccharide aqueous solution with the concentration of 0.5% on the surface of the gel-formed wrapper in the drawer in the step (6), and reducing the temperature to the normal temperature in a production environment at 25 ℃ to obtain the wrapper of the invention, wherein the molecular weight of the soybean polysaccharide is 1000000 Da.
In this embodiment, for the convenience of preservation and transportation, the method for processing the steamed skin can further comprise the step (8) of cutting the steamed skin in the step (7) into strips and packaging.
A brewing skin is prepared by the above method.
Comparative example 1
Comparative example 1 provides a fermented skin which is processed in the same manner as in example 1 except that the addition of polylysine before sedimentation and the spraying of the polylysine and the aqueous solution of soybean polysaccharide are omitted from example 1.
Comparative example 2
Comparative example 2 provides a brewed skin, which is processed by omitting the addition of polylysine before sedimentation and adding 0.1% of potassium sorbate instead of example 1; spraying polylysine and the aqueous solution of soybean polysaccharide were omitted, and the procedure was the same as in example 1.
Comparative example 3
Comparative example 3 provides a brewed skin which was processed in a manner different from that of example 1 in that polylysine was added in an amount of 0.60kg at a high dose before sedimentation; spraying polylysine and the aqueous solution of soybean polysaccharide were omitted, and the procedure was the same as in example 1.
Comparative example 4
Comparative example 4 provides a fermented soybean husk which was produced by the same method as in example 1 except that spraying of the aqueous solution of soybean polysaccharide was omitted
Comparative example 5
Comparative example 5 provides a fermented skin which is processed in the same manner as in example 1 except that the addition of polylysine before sedimentation is omitted.
Comparative example 6
Comparative example 6 provides a fermented glutinous rice crust, which is prepared by the same method as in example 1 except that the addition of polylysine before sedimentation is omitted, the spraying of polylysine and soybean polysaccharide aqueous solution is omitted, the package is vacuumized, the water bath sterilization is carried out at 97 ℃ for 10 minutes, the center temperature of the fermented glutinous rice crust reaches 92 ℃, and the rest is the same as that of example 1.
Comparative example 7
Comparative example 7 provides a fermented dough sheet, which is processed in the same manner as in example 1 except that the addition of polylysine before sedimentation is omitted, the spraying of the polylysine and the soybean polysaccharide aqueous solution is omitted, the microwave sterilization is carried out for 6 minutes, the temperature of the fermented dough sheet center reaches 85 ℃, and the rest is the same as that of example 1.
Comparative example 8
Comparative example 8 provides a fermented skin which is processed in the same manner as in example 1 except that polylysine and an aqueous solution of soybean polysaccharide are mixed and sprayed together, and the rest is the same as in example 1.
Comparative example 9
Comparative example 9 provides a fermented skin which is processed in the same manner as in example 1 except that the aqueous solution of soybean polysaccharide is sprayed and then the aqueous solution of polylysine is sprayed.
The results of the total number of colonies, texture elasticity (4 ℃, 24 hours), and mouthfeel (4 ℃, 24 hours) of the kojic skin under different storage conditions are shown in table 1 below. (1) Detection of the total number of colonies: refer to the method GB4789.2 of food safety national standard food microbiology test colony total number determination. (2) The texture analyzer TPA is used for detecting the texture characteristics of the sample, the elasticity is mainly considered, and TPA parameters are as follows: the skin of the rice was laid flat on a stage and placed under a probe, and TPA analysis was performed, wherein the amount of target deformation was 70%, the measurement speed was 0.1mm/s, and the probe was of a blade type. Elasticity: the recovery properties of the food product, when the value is 1, indicate a fully elastic food product, and when the value is 0, indicate a fully viscous food product. The samples were stored at 4 ℃ for 24 hours and allowed to recover at room temperature for 20 minutes before measurement. The experimental data were processed by taking 10 samples and averaging. (3) The skins of examples 1 to 3 and comparative examples 1 to 7 stored at 4 ℃ for 24 hours were evaluated by a sensory panel consisting of 13 persons, and before measurement, the samples were restored at room temperature for 20 minutes to verify texture and sensory characteristics. The elasticity is divided into: the three options of elasticity, weak elasticity and inelasticity are that whether the brewing skin (strip) is adhered or not is divided into: two options of adhesion and non-adhesion are available, and the option is more than or equal to 7. If the number of the selected persons is less than 7, the number of the selected persons is the largest, but the mark is invalid, and the sensory evaluation results in the table 1 are all valid options.
TABLE 1 Total colony count, texture and elasticity index of skin of brewing under different storage conditions
The results are shown in table 1 above. It can be seen that the skins of examples 1 to 3 of the present application had a total number of colonies of ≦ 1X 10 for 24 hours at 4 ℃3CFU/g, total number of colonies of 72 hours is less than or equal to 1 multiplied by 104CFU/g; the total number of colonies in 24 hours is less than or equal to 1 multiplied by 10 under the temperature of 25 DEG C4CFU/g, the control effect of total number of colonies was better than that of comparative examples 1 to 7.
Comparative examples 1 to 4, after the spray soybean polysaccharide aqueous solution is cooled, a molecular film is formed on the brewed skins, the film is beneficial to isolating the secondary pollution of putrefying bacteria to the brewed skins in the cooling stage, the water loss of the brewed skins in the storage period can be reduced, the elasticity is kept, the soybean polysaccharide aqueous solution is not sprayed in the comparative examples 1 to 4, and the elasticity of the brewed skins is obviously reduced when the brewed skins are stored for 24 hours at 4 ℃. In addition, the soybean polysaccharide can block adhesion between the skins.
Comparative example 2, the use of conventional chemically synthesized preservatives did not provide a good inhibition of the total number of colonies. The brewing skin is alkaline, and most of the chemically synthesized preservatives have better effect in acidic foods. In addition, the preservative is directly added to inhibit secondary pollutants brought by the cooling stage.
Comparative example 5, the addition of polylysine before sedimentation was omitted, microorganisms carried in the flour raw material were bred due to the long sedimentation time, and the steaming time could not be too long in order to ensure the structure and taste of the skin-brewing gel. The steaming step lasts for 1.5-3.0 minutes, and the steaming process cannot be used for completely sterilizing. Thus, the total number of colonies was much higher in comparative example 5 than in examples 1 to 3.
Comparative examples 6 to 7, heat sterilization and microwave sterilization were used, and although there was a certain control effect on the total number of colonies, the gel structure of the fermented skin was destroyed by the heat effect, the elasticity was decreased, the adhesion was caused, and the taste was deteriorated.
In comparison examples 8 to 9, the soybean polysaccharide has the functions of reducing the viscosity of flour products and inhibiting bacteria, in the invention, the polylysine aqueous solution is sprayed firstly, and then the soybean polysaccharide aqueous solution is sprayed, so that the concentration of the polylysine attached to the surface of the wrapper is kept, and the antibacterial effect of the polylysine spraying under low dosage is improved. The effect of example 1 was not achieved by spraying the mixed aqueous solution of polylysine and soybean polysaccharide together, or spraying the aqueous solution of soybean polysaccharide first and then compounding the aqueous solution of polylysine. Therefore, in the invention, the spraying amount and the spraying sequence of the polylysine and the soybean polysaccharide aqueous solution enable the polylysine and the soybean polysaccharide aqueous solution to exert the synergistic bacteriostasis.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (6)
1. The method for processing the brewing skin is characterized by sequentially comprising the following steps of:
(1) mixing water and flour, stirring, washing gluten with a flour washing machine to obtain flour water,
(2) adding polylysine into the flour water, mixing, stirring, settling to obtain supernatant and flour slurry,
(3) removing supernatant, adding sodium carbonate into the flour paste, stirring,
(4) pouring the flour paste in the step (3) into a drawer,
(5) steaming the flour paste obtained in the step (4) in a steamer, taking out, placing in a production environment until gel is formed,
(6) spraying an aqueous solution of polylysine uniformly onto the surface of the gel obtained and standing in a production environment, and
(7) uniformly spraying a soybean polysaccharide aqueous solution on the surface of the gel in the step (6), and reducing the temperature to normal temperature in a production environment to obtain the brewed skin,
wherein in the step (2), the weight ratio of the dosage of the polylysine to the sum of the dosages of the water and the flour is 0.19-0.38:100,
in the step (6), the concentration of the polylysine aqueous solution is 0.5-3%, and the spraying amount is the sectional area (m) of the gong drawer2) × 3-5 mL/m2，
In the step (7), the concentration of the soybean polysaccharide aqueous solution is 0.2-1%, and the spraying amount is as follows: sectional area of gong drawer (m)2 ) × 3-5 mL/ m2And the molecular weight of the soybean polysaccharide is 5000-1000000 Da.
2. The process of claim 1, wherein in step (3) the weight ratio of the amount of sodium carbonate to the sum of the amounts of water and flour is 0.20-0.40: 100.
3. The process of claim 2 wherein in step (3) the specific gravity of the batter after being stirred uniformly is from 1.135 to 1.145.
4. The process of any one of claims 1 to 3, further comprising the step (8): and (4) cutting the brewed skin of the step (7) into strips and packaging.
5. A wrapper prepared by the process of any one of claims 1 to 4.
6. The wrapper of claim 5, wherein the wrapper has a total number of colonies of 1 x 10 or less at 4 ℃ for 24 hours3CFU/g, total number of colonies of 72 hours is less than or equal to 1 multiplied by 104CFU/g; and the total number of colonies within 24 hours is less than or equal to 1 multiplied by 10 under the temperature of 25 DEG C4CFU/g。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910376319.7A CN110063488B (en) | 2019-05-07 | 2019-05-07 | Brewing method for skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910376319.7A CN110063488B (en) | 2019-05-07 | 2019-05-07 | Brewing method for skin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110063488A CN110063488A (en) | 2019-07-30 |
| CN110063488B true CN110063488B (en) | 2022-03-25 |
Family
ID=67370259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910376319.7A Active CN110063488B (en) | 2019-05-07 | 2019-05-07 | Brewing method for skin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110063488B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02195854A (en) * | 1989-01-26 | 1990-08-02 | Chisso Corp | Noodles and production thereof |
| JPH05146263A (en) * | 1991-11-27 | 1993-06-15 | Yamamoto Sangyo:Kk | Preparation of preservable immersion-processed rice |
| CN101611842A (en) * | 2009-07-24 | 2009-12-30 | 狗不理集团股份有限公司 | Biological preservative farci flour product |
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN104621680A (en) * | 2015-01-14 | 2015-05-20 | 齐鲁工业大学 | Natural composite preservative for rice and preservation method thereof |
| CN105265993A (en) * | 2014-07-21 | 2016-01-27 | 天津科技大学 | Preservation and fresh-keeping method for instant flour foods |
| CN107183674A (en) * | 2017-06-20 | 2017-09-22 | 四川白家食品产业有限公司 | A kind of fresh-keeping wide vermicelli and preparation method thereof |
-
2019
- 2019-05-07 CN CN201910376319.7A patent/CN110063488B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02195854A (en) * | 1989-01-26 | 1990-08-02 | Chisso Corp | Noodles and production thereof |
| JPH05146263A (en) * | 1991-11-27 | 1993-06-15 | Yamamoto Sangyo:Kk | Preparation of preservable immersion-processed rice |
| CN101611842A (en) * | 2009-07-24 | 2009-12-30 | 狗不理集团股份有限公司 | Biological preservative farci flour product |
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN105265993A (en) * | 2014-07-21 | 2016-01-27 | 天津科技大学 | Preservation and fresh-keeping method for instant flour foods |
| CN104621680A (en) * | 2015-01-14 | 2015-05-20 | 齐鲁工业大学 | Natural composite preservative for rice and preservation method thereof |
| CN107183674A (en) * | 2017-06-20 | 2017-09-22 | 四川白家食品产业有限公司 | A kind of fresh-keeping wide vermicelli and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 新型防腐剂对面制品中微生物抑菌效果的研究;张小华等;《食品研究与开发》;20181020(第20期);第13-18页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110063488A (en) | 2019-07-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20160038723A (en) | A method of making smelly mandarin fish | |
| CN102349663A (en) | Nitrite-free Chinese-style sausage and production method | |
| CN107568624A (en) | Fermentation meat product and processing method for keeping fresh | |
| CN112741289A (en) | Processing method of low-salt and low-nitrite kohlrabi pickle | |
| CN112971024A (en) | Fermented fresh wet noodles and preparation method thereof | |
| Wang | Effect of processing techniques on the quality and acceptability of Auricularia auricula mushroom pickle | |
| CN110839849A (en) | Secondary fermentation preparation method of red sour soup | |
| CN114903143A (en) | Preparation method of alkaline fresh-keeping of instant wet noodles, product and application thereof | |
| Babikova et al. | Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat | |
| Leng et al. | Low temperature preservation developed for special foods in East Asia: A review | |
| CN103202492A (en) | Preparation method for high-calcium flavor spiced duck egg | |
| CN107223698B (en) | Fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of natural fresh-keeping agent and vacuum cooling | |
| CN110063488B (en) | Brewing method for skin | |
| CN112674155A (en) | Fresh-keeping agent for soft-shelled eggs and application of fresh-keeping agent in preparation of soft-shelled eggs | |
| CN103988888A (en) | Flavoring type bacteriostatic agent for inhibiting spoilage bacteria of squid | |
| KR20160036353A (en) | Method for preparing functional noodle comprising acanthopanax and functional noodle prepared therefrom | |
| CN108464472A (en) | A kind of acid soup and its manufacture craft | |
| CN103653015A (en) | Preparation method of quick-frozen fermented-bean-curd middle joint wings | |
| CN112137010A (en) | Biological color-protecting and fresh-keeping method for fresh green peppers | |
| CN109123483A (en) | Clear water canned fish and its production method | |
| CN112088918A (en) | Kaifeier naan | |
| CN115708562B (en) | Anti-aging and retrogradation highland barley coarse cereal instant rice and preparation method thereof | |
| CN114938840B (en) | Edible rice flour and fish meal for children and preparation and application thereof | |
| CN108244512A (en) | The preparation method and applications of multi-strain fermentation pigskin | |
| CN105231177A (en) | Making method of Cantonese cured meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |