CN111903910A

CN111903910A - Microwave puffed food of crayfish shells and preparation method thereof

Info

Publication number: CN111903910A
Application number: CN202010849910.2A
Authority: CN
Inventors: 廖涛; 熊光权; 王俊; 周淼; 白婵; 王炬光; 耿胜荣; 张金木; 鉏晓艳; 李海蓝; 吴文锦
Original assignee: Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
Current assignee: Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
Priority date: 2020-08-21
Filing date: 2020-08-21
Publication date: 2020-11-10

Abstract

The invention is suitable for the technical field of puffed food, and provides a microwave puffed food of crayfish shells and a preparation method thereof, wherein the preparation method of the microwave puffed food of the crayfish shells comprises the following steps: carrying out wet superfine grinding on crayfish shells, and placing the crushed crayfish shells in a container⁶⁰Irradiating by gamma rays in a Co irradiation field, and then carrying out water bath heating enzymolysis and freeze drying treatment to obtain crayfish shell powder; mixing wheat flour, Oryza Glutinosa powder, potato starch, crawfish shell powder, and baking powderMixing the eggs to obtain a mixture; adding water into the mixture to knead dough after adding or not adding a flavoring agent to obtain dough; slicing the dough to obtain slices; and drying the slices, and then performing microwave treatment to obtain the microwave puffed food. According to the invention, the taste and the puffing effect of the microwave puffed food containing the crayfish shells can be obviously improved by optimizing the content of the crayfish shell powder, the slice thickness and the microwave treatment power.

Description

Microwave puffed food of crayfish shells and preparation method thereof

Technical Field

The invention belongs to the technical field of puffed food, and particularly relates to a microwave puffed food of crayfish shells and a preparation method thereof.

Background

The crayfish is named as Procambarus clarkii (Procambarus clarkii) and has the origin in North America, and becomes an important freshwater aquaculture shrimp in China since the 20 th century and the 30 th century. The crayfish has delicious meat and higher nutritional value, and because the crayfish shells, the crayfish heads and other byproducts account for more proportion, a large amount of crayfish byproducts are discarded, thereby bringing the consequences of environmental pollution and resource waste. Researches by ROOMALING and the like find that the shrimp shells are also important byproducts of crayfish, and the shrimp shells contain more nutrient components, such as crude protein content exceeding 13 percent and are high-quality protein; the content of chitin is more than 25%, chitin with positive charge is combined with bile acid with negative charge and discharged out of body, so that emulsification of fat is influenced, and un-emulsified fat cannot be absorbed, thereby reducing the content of triglyceride in blood serum; in addition, the natural astaxanthin is a carotenoid with strong oxidizability, the capabilities of quenching singlet oxygen and capturing free radicals of the natural astaxanthin are more than 100 times stronger than that of vitamin E, and people also refer to the natural astaxanthin as super vitamin E, so that the natural astaxanthin can be used for preparing functional food with oxidation resistance and fat absorption and has high utilization value.

The superfine grinding technology is a high-tech industrial technology, and compared with common powder, superfine powder produced by the superfine grinding technology has more special physical and chemical properties, such as higher solubility, fluidity, adsorbability, chemical reaction activity and the like. The wet-process superfine grinding technology is an important breakthrough in the application of superfine grinding technology in recent years, effectively solves the problems that materials with high water content and more bast fibers and collagen, such as aquatic skin and bone, are difficult to grind, and the grains are large and the grain diameter is not uniform after grinding, and can reduce the temperature rise in the grinding process by adding ice water and reduce the loss of nutrient components of a sample to the maximum extent. The microwave puffing method has the advantages of high heating speed, short heating time, difficulty in causing certain unnecessary chemical reactions, no increase of oil and fat of food, and capability of well keeping the original flavor of the product.

At present, the preparation of the crayfish shells into the leisure puffed food can provide a new way for developing the shrimp-flavored leisure puffed food industry. However, the existing preparation process of the crayfish shell puffed food has the problems of poor puffing effect and the like.

Disclosure of Invention

The embodiment of the invention aims to provide a microwave puffed food of crayfish shells, and aims to solve the problems in the background technology.

The embodiment of the invention is realized in such a way that the crawfish shell microwave puffed food comprises the following components in parts by weight: 60-80 parts of wheat flour, 25-35 parts of glutinous rice flour, 15-25 parts of potato starch, 5-7 parts of crawfish shell powder, 3-7 parts of baking powder and 30-50 parts of eggs.

As another preferable scheme of the embodiment of the invention, the paint comprises the following components in parts by weight: 65-75 parts of wheat flour, 28-32 parts of glutinous rice flour, 18-22 parts of potato starch, 5.5-6 parts of crawfish and shrimp shell powder, 4-6 parts of baking powder and 35-45 parts of eggs.

Another object of the embodiment of the present invention is to provide a method for preparing the microwave puffed food of crawfish shells, which comprises the following steps:

carrying out wet superfine grinding on crayfish shells, and placing the crushed crayfish shells in a container⁶⁰Irradiating by gamma rays in a Co irradiation field, and then carrying out water bath heating enzymolysis and freeze drying treatment to obtain crayfish shell powder for later use;

weighing wheat flour, glutinous rice flour, potato starch, crawfish and shrimp shell powder, baking powder and eggs according to the weight parts of the components for later use;

mixing wheat flour, glutinous rice flour, potato starch, crawfish shell powder, baking powder and eggs to obtain a mixture;

adding water into the mixture to knead dough after adding or not adding a flavoring agent to obtain dough;

slicing the dough to obtain slices;

and drying the slices, and then performing microwave treatment to obtain the microwave puffed food of the crayfish shells.

As another preferable scheme of the embodiment of the invention, the crayfish shells are subjected to wet superfine grinding and placed in⁶⁰The method comprises the steps of irradiating gamma rays in a Co irradiation field, and then performing water bath heating enzymolysis and freeze drying treatment to obtain crayfish shell powder, and specifically comprises the following steps:

carrying out wet superfine grinding on the crayfish shell and ice water mixture according to the mass ratio of 1 (0.8-1.2) for at least one time, and then carrying out freeze drying to obtain freeze-dried crayfish shell superfine powder;

placing the freeze-dried shrimp shell superfine powder in⁶⁰Irradiating by gamma rays in a Co irradiation field to obtain irradiated shrimp shell superfine powder; wherein the irradiation environment temperature is 16-20 ℃, the irradiation dose is 3-5 kGy, the irradiation dose rate is 33Gy/min, and the irradiation is not performedThe uniformity is less than 1;

mixing the irradiated shrimp shell superfine powder with distilled water, cooking, cooling to 50-60 ℃, and adjusting the pH value to 6.5-6.8 by using HCl to obtain a shrimp shell superfine powder solution;

adding bromelain into the shrimp shell superfine powder solution, and performing enzymolysis in a water bath at 53-57 ℃ to obtain an enzymolysis solution;

and heating the enzymolysis liquid to 75-85 ℃, centrifuging, and then taking supernatant to perform freeze drying treatment to obtain crayfish shell powder.

As another preferable aspect of the embodiment of the present invention, the seasoning includes at least one of common salt, white granulated sugar, and butter.

As another preferable aspect of the embodiment of the present invention, in the step, the moisture content of the dough is controlled to be 20% to 35%.

As another preferable scheme of the embodiment of the invention, in the step, the thickness of the sheet is controlled to be 1.5-2.5 mm.

As another preferable scheme of the embodiment of the invention, in the step, the temperature of the drying treatment is 60-80 ℃; the power of the microwave treatment is 420-500W.

The embodiment of the invention also aims to provide the microwave puffed food of the crayfish shells prepared by the preparation method.

As another preferable scheme of the embodiment of the invention, the expansion rate of the microwave puffed food of the crayfish shells is 1.41-1.78, the DPPH free radical clearance rate is (30.6 +/-2.9)%, the fat absorption rate is (60.8 +/-6.2)%, and the microwave puffed food of the crayfish shells has good oxidation resistance and fat absorption function.

The microwave puffed food for the crayfish shells, provided by the embodiment of the invention, is added with auxiliary materials such as wheat flour, glutinous rice flour, potato starch and the like, and by optimizing the content of the crayfish shell powder, the slicing thickness and the microwave treatment power, the taste and the puffing effect of the microwave puffed food for the crayfish shells can be obviously improved, and the oxidation resistance, the fat absorption rate and other functional characteristics of the puffed food are improved.

Drawings

FIG. 1 is a graph showing the comparison of the expansion ratios of the microwave-puffed food of crayfish shells added with different contents of crayfish shell powder.

FIG. 2 is a graph showing the comparison of the toughness of a microwave puffed food containing different amounts of crawfish shell powder.

FIG. 3 is a graph comparing the hardness of crawfish shell microwave puffed food with different levels of crawfish shell meal.

FIG. 4 is a graph showing the comparison of the expansion ratio of the microwave-puffed crayfish shells obtained at different microwave powers.

FIG. 5 is a graph showing the comparison of the toughness of the microwave puffed crayfish shells obtained at different microwave powers.

FIG. 6 is a graph comparing the hardness of the crawfish shell microwave puffed food made with different microwave powers.

FIG. 7 is a graph comparing the expansion ratios of the microwave puffed crayfish shells made at different slice thicknesses.

FIG. 8 is a graph comparing the toughness of microwave puffed crayfish shell food made at different slice thicknesses.

Figure 9 is a graph comparing the hardness of crayfish shell microwave puffed food made at different slice thicknesses.

FIG. 10 is a graph comparing the expansion ratios of the prepared microwave puffed crayfish shells with different moisture contents.

FIG. 11 is a graph comparing the toughness of crawfish shell microwave puffed food made with different moisture content.

FIG. 12 is a graph comparing the hardness of crawfish shell microwave puffed foods made with different moisture contents.

FIGS. 13-14 are line graphs illustrating interaction and contour plots of crayfish shell powder content and microwave power.

FIGS. 15-16 are line graphs and interaction of crayfish shell powder content and slice thickness.

FIGS. 17-18 are plots of microwave power and slice thickness interaction and contour plots.

Figure 19 is a graph of the effect on fat uptake and DPPH free radical scavenging on puffed food.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Example 1

The embodiment provides a microwave puffed food of crayfish shells, and the preparation method comprises the following steps:

s1, firstly, carrying out wet superfine grinding on the crayfish shells and the ice water mixture according to the mass ratio of 1:1 for 2 times, and then carrying out freeze drying to obtain freeze-dried crayfish shell superfine powder with the particle size of 40 mu m; wherein, the ultrafine grinder can adopt a HOP-03 cutting type wet ultrafine grinder of Wuxi Hepu light industry equipment technology limited company;

then placing the freeze-dried shrimp shell superfine powder in⁶⁰Irradiating by gamma rays in a Co irradiation field to obtain irradiated shrimp shell superfine powder; wherein the irradiation environment temperature is 18 ℃, the irradiation dose is 4kGy, the irradiation dose rate is 33Gy/min, and the irradiation unevenness is less than 1;

then, mixing the irradiated shrimp shell superfine powder with distilled water, cooking for 30min, cooling to 55 ℃, and adjusting the pH value to 6.7 by using 1N HCl to obtain a shrimp shell superfine powder solution;

subsequently, 0.5% bromelain (2AU/g) is added into the shrimp shell superfine powder solution, and the mixture is placed in a water bath condition of 55 ℃ for enzymolysis for 45min to obtain an enzymolysis solution;

and finally, heating the enzymolysis liquid to 80 ℃ for 15min, centrifuging at 8000rpm, and taking supernatant for freeze drying to obtain crayfish shell powder for later use.

S2, weighing 70g of wheat flour, 30g of glutinous rice flour, 20g of potato starch, 5.88g of crawfish and shrimp shell powder, 5g of baking powder and 40g of eggs for later use; wherein the wheat flour can be commercially available low gluten wheat flour; wheat flour, glutinous rice flour, potato starch, baking powder and eggs are all food grade and can be purchased from Wuhan city Wu vendor No. 53 of the south lake Dadao of the flood and mountain area.

S3, mixing the wheat flour, the glutinous rice flour, the potato starch, the crawfish shell powder, the baking powder and the eggs uniformly to obtain a mixture.

And S4, placing the mixture into a noodle press, adding a certain amount of water for kneading, and controlling the water content to obtain dough with the water content of 24.06%. Wherein the noodle press can adopt a QF150 type noodle press sold by Villa Le kitchen Co., Ltd of Changzhou city of Jiangsu province; the moisture content can be measured by a moisture meter, which can be a product manufactured by Huafeng electronics, Ningbo.

S5, slicing the dough to obtain 2mm thick slices.

S6, drying the slices at 70 ℃ for 10min, and then placing the slices in a microwave oven with the power of 460W for microwave treatment to obtain the microwave puffed food of the crayfish shells. Among them, the microwave oven may be a commercial product of kitchen appliances manufacturing ltd of the guangdong united states.

Example 2

then placing the freeze-dried shrimp shell superfine powder in⁶⁰Irradiating by gamma rays in a Co irradiation field to obtain irradiated shrimp shell superfine powder; wherein the irradiation environment temperature is 16 ℃, the irradiation dose is 3kGy, the irradiation dose rate is 33Gy/min, and the irradiation unevenness is less than 1;

then, mixing the irradiated shrimp shell superfine powder with distilled water, cooking for 30min, cooling to 50 ℃, and adjusting the pH value to 6.5 by using 1N HCl to obtain a shrimp shell superfine powder solution;

subsequently, 0.5% bromelain (2AU/g) is added into the shrimp shell superfine powder solution, and the mixture is placed in a water bath condition at 53 ℃ for enzymolysis for 45min to obtain an enzymolysis solution;

and finally, heating the enzymolysis liquid to 75 ℃ for 15min, centrifuging at 8000rpm, and taking supernatant for freeze drying to obtain crayfish shell powder for later use.

S2, weighing 65g of wheat flour, 28g of glutinous rice flour, 18g of potato starch, 5.5g of crayfish shell powder, 4g of baking powder and 35g of eggs for later use; wherein the wheat flour can be commercially available low gluten wheat flour.

S4, adding 5% of salt, 5% of white granulated sugar and 5% of butter into the mixture, uniformly mixing, placing the mixture into a noodle press, adding a certain amount of water for kneading, and controlling the water content to obtain dough with the water content of 20%.

S5, slicing the dough to obtain a sheet with the thickness of 1.5 mm.

S6, drying the slices at 60 ℃ for 10min, and then placing the slices in a microwave oven with the power of 420W for microwave treatment to obtain the microwave puffed food of the crayfish shells.

Example 3

then placing the freeze-dried shrimp shell superfine powder in⁶⁰Irradiating by gamma rays in a Co irradiation field to obtain irradiated shrimp shell superfine powder; wherein the irradiation environment temperature is 20 ℃, the irradiation dose is 5kGy, the irradiation dose rate is 33Gy/min, and the irradiation unevenness is less than 1;

then, mixing the irradiated shrimp shell superfine powder with distilled water, cooking for 30min, cooling to 60 ℃, and adjusting the pH value to 6.8 by using 1N HCl to obtain a shrimp shell superfine powder solution;

subsequently, 0.5% bromelain (2AU/g) is added into the shrimp shell superfine powder solution, and the mixture is placed in a water bath condition of 57 ℃ for enzymolysis for 45min to obtain an enzymolysis solution;

and finally, heating the enzymolysis liquid to 85 ℃ for 15min, centrifuging at 8000rpm, and taking supernatant for freeze drying to obtain crayfish shell powder for later use.

S2, weighing 75g of wheat flour, 32g of glutinous rice flour, 22g of potato starch, 6g of crayfish shell powder, 6g of baking powder and 45g of eggs for later use; wherein the wheat flour can be commercially available low gluten wheat flour.

S4, adding 3% of salt and 3% of butter into the mixture, uniformly mixing, placing the mixture into a noodle press, adding a certain amount of water for kneading, and controlling the water content to obtain dough with the water content of 35%.

S5, slicing the dough to obtain 2.5mm thick slices.

S6, drying the slices at 80 ℃ for 10min, and then placing the slices in a microwave oven with the power of 500W for microwave treatment to obtain the microwave puffed food of the crayfish shells.

Example 4

s1, firstly, carrying out wet superfine grinding on the crayfish shell and ice water mixture according to the mass ratio of 1:1.2 for 1 time, and then carrying out freeze drying to obtain freeze-dried crayfish shell superfine powder with the particle size of 50 microns; wherein, the ultrafine grinder can adopt a HOP-03 cutting type wet ultrafine grinder of Wuxi Hepu light industry equipment technology limited company;

then placing the freeze-dried shrimp shell superfine powder in⁶⁰Co irradiationIrradiating by gamma rays in a field to obtain irradiated shrimp shell superfine powder; wherein the irradiation environment temperature is 18 ℃, the irradiation dose is 4kGy, the irradiation dose rate is 33Gy/min, and the irradiation unevenness is less than 1;

then, mixing the irradiated shrimp shell superfine powder with distilled water, cooking for 30min, cooling to 55 ℃, and adjusting the pH value to 6.6 by using 1N HCl to obtain a shrimp shell superfine powder solution;

S2, weighing 60g of wheat flour, 25g of glutinous rice flour, 15g of potato starch, 5g of crayfish shell powder, 3g of baking powder and 30g of eggs for later use; wherein the wheat flour can be commercially available low gluten wheat flour.

S4, adding 5% of butter into the mixture, uniformly mixing, placing into a noodle press, adding a certain amount of water, kneading, and controlling the water content to obtain dough with the water content of 25%.

S5, slicing the dough to obtain a sheet with the thickness of 1.7 mm.

S6, drying the slices at 65 ℃ for 10min, and then placing the slices in a microwave oven with power of 450W for microwave treatment to obtain the microwave puffed food of crayfish shells.

Example 5

s1, firstly, carrying out wet superfine grinding on the crayfish shell and ice water mixture according to the mass ratio of 1:0.8 for 3 times, and then carrying out freeze drying to obtain freeze-dried crayfish shell superfine powder with the particle size of 30 microns; wherein, the ultrafine grinder can adopt a HOP-03 cutting type wet ultrafine grinder of Wuxi Hepu light industry equipment technology limited company;

then, mixing the irradiated shrimp shell superfine powder with distilled water, cooking for 30min, cooling to 55 ℃, and adjusting the pH value to 6.5 by using 1N HCl to obtain a shrimp shell superfine powder solution;

S2, weighing 80g of wheat flour, 35g of glutinous rice flour, 25g of potato starch, 7g of crayfish shell powder, 7g of baking powder and 50g of eggs for later use; wherein the wheat flour can be commercially available low gluten wheat flour.

S4, adding 3% of white granulated sugar and 3% of butter into the mixture, uniformly mixing, placing the mixture into a noodle press, adding a certain amount of water for kneading, and controlling the water content to obtain dough with the water content of 30%.

S5, slicing the dough to obtain 2.2mm thick slices.

S6, drying the slices at 75 ℃ for 10min, and then placing the slices in a microwave oven with power of 480W for microwave treatment to obtain the microwave puffed food of crayfish shells.

Experimental example:

firstly, a single-factor experiment of the addition amount of crawfish shell powder: in accordance with the above implementationIn the method provided in example 1, 5 experiments are performed by changing the content of the crayfish shell powder, so that the content of the crayfish shell powder in the 5 experiments respectively accounts for 1%, 2%, 3%, 4% and 5% of the total mass of the dough, the moisture content of the dough is controlled to be 35.26%, the power of microwave treatment is changed to be 500W, and the microwave time is 2 min. The expansion rate of the crayfish shell microwave puffed food obtained by the 5 groups of experiments is shown as the attached drawing 1, and the toughness and the hardness of the crayfish shell microwave puffed food are respectively shown as the attached drawings 2-3. Wherein the expansion ratio (Y) is the volume after expansion/the volume before expansion; the volume is measured by a millet elimination method, and the method comprises the following specific steps: volume of material (cm)³) Volume (cm) of millet added with material³) -volume of millet (c m)³)。

In addition, the hardness and toughness of the food can be measured by a TA.XT.plus type texture analyzer and a matched P \2 probe of a Stable Micro Systems company in UK, and the design parameters of the texture analyzer are shown in Table 1. Hardness is defined as the maximum force the probe experiences the sample during depression, i.e., the maximum peak of the curve. Toughness is defined as the distance traveled by the probe when it experiences the maximum force during depression, i.e., the linear distance from the beginning of the curve to the maximum peak, with biscuits having less toughness for greater distances.

TABLE 1

Parameter name

Speed before test

Speed under test

Speed after test

Distance between two adjacent plates

Pressure of

Data acquisition rate

Numerical value

2.0mm/s

1.0mm/s

10.0mm/s

2mm

Auto-5g

500pps

As can be seen from fig. 1, under the condition that the low gluten wheat flour, the glutinous rice flour and the potato starch are fixed, the ratio of the shrimp meal (crawfish shrimp shell meal) is gradually increased, and when the content of the shrimp meal is 3%, the expansion rate reaches the maximum. The expansion rate is increased and then decreased along with the increase of the addition amount of the shrimp meal, because the protein in the shrimp meal has stronger water absorption and is easy to combine with gluten in the dough, along with the increase of the addition amount, the formed gluten network is smaller, the viscosity of the dough is reduced, and the change of the expansion rate is greatly influenced. Therefore, the addition amount of the shrimp meal is 3 percent as the optimal addition amount.

As can be seen from the figures 2-3, the hardness and toughness of the shrimp meal and other flour are different under different mixture ratios. The hardness of the shrimp powder is the lowest value when the content of the shrimp powder is 1%, the product is bright white, and the shrimp powder tastes light. With the increase of the proportion of the shrimp meal in the raw materials, the crispness is deteriorated. When the content of the shrimp meal is 5 percent, the finished product has poor effect, not only has higher hardness, but also has darker color and harder texture, and is not suitable for consumers to eat. When the content of the shrimp meal is 3%, the hardness of the product is relatively low, and the toughness value is at the highest point. The amylopectin content in the glutinous rice flour is more than 98%, and the amylopectin has a loose structure and stronger water absorption capacity than amylose, so that the puffed product has better taste after the embryo body added with the amylopectin is puffed by microwave. When the addition amount of the shrimp meal is 3%, the taste of the product can be guaranteed, and the shrimp meal can be utilized to the maximum extent.

Secondly, an experiment for the influence of the microwave power on the puffing effect of the microwave puffed food of the crayfish shells: according to the method provided in the above example 1, 5 sets of experiments were performed while changing the power of the microwave treatment, and the microwave power of the 5 sets of experiments was 340W, 380W, 420W, 460W, and 500W, respectively, the microwave time was 1min, and the moisture content of the dough was controlled to be 32.23%. The expansion rate of the crayfish shell microwave puffed food obtained by the 5 groups of experiments is shown as the attached drawing 4, and the toughness and the hardness of the crayfish shell microwave puffed food are respectively shown as the attached drawings 5-6. The measurement methods of the expansion ratio, toughness and hardness were the same as those in the first experimental example.

Under the conditions of fixed contents of the low gluten wheat flour, the glutinous rice flour and the potato starch and fixed microwave time, as can be seen from fig. 4, the microwave power is gradually increased, and when the microwave power is 460w, the expansion rate reaches the maximum. With the increase of the microwave power, the trend of the expansion rate result shows the phenomenon of increasing first and then decreasing. The microwave energy is quickly absorbed by the material along with the increase of the microwave power at the beginning, the generated steam pressure is increased, and a larger internal driving force is formed, so that the internal tissue structure of the sheet is rapidly expanded to form a microporous structure. However, when the microwave power is too high, part of water in the material is directly removed from the surface in the form of liquid water due to too large pressure difference, and the puffing effect is weakened.

As can be seen from FIGS. 5-6, the hardness and toughness of the puffed food are different under different microwave power conditions. With the increasing microwave power, the hardness of the puffed product is increased and then decreased. When the microwave power is 500W, the puffed product generates a scorching phenomenon and affects the eating of consumers; when the microwave power is 340W or 380W, the puffed product is often in a half-cooked state, which is also not favorable for consumers to eat. The microwave power is 420W, the hardness value of the puffed product reaches the maximum, and the toughness value is the minimum; when the microwave power is 460W, the hardness is smaller, the toughness is the largest, and the taste is better.

Thirdly, the influence experiment of the slice thickness on the puffing effect of the microwave puffed food of the crayfish shells is as follows: according to the method provided in example 1 above, 5 sets of experiments were performed with the slice thicknesses changed, so that the slice thicknesses of the 5 sets of experiments were 1mm, 1.5mm, 2mm, 2.5mm, and 3mm, respectively, and the moisture content of the dough was controlled to be 32.92%, and the microwave power was changed to 500W and the microwave time was controlled to be 2 min. The expansion rate of the crayfish shell microwave puffed food obtained by the 5 groups of experiments is shown in the attached drawing 7, and the toughness and the hardness of the crayfish shell microwave puffed food are respectively shown in the attached drawings 8-9. The measurement methods of the expansion ratio, toughness and hardness were the same as those in the first experimental example.

As can be seen from fig. 7, when the slice thickness was increased from 1mm to 3mm under the condition of fixing the low gluten wheat flour, the glutinous rice flour and the potato starch, the puffing rate was maximized when the slice thickness was 2 mm. The expansion rate of the product is gradually reduced along with the increase of the thickness of the slices, and the microwave is greatly weakened without reaching the inside of the material because the material is too thick, so that the material cannot be fully expanded. Since the thickness of the sample has a significant effect on the bulking effect of the product. The blank is small and easy to be heated, and the microwave has good penetrability and uniform heating. The blank is large, and particularly when the volume of the blank is much larger than the wavelength, the outer layer of the blank is heated and expanded and possibly coked, the central temperature is still low and cannot reach the expansion degree, and the phenomenon of 'half-cooked' occurs.

In addition, when the product is puffed by microwave, the thickness and shape of the product have an important influence on the puffing effect of the product. It can be seen from fig. 8-9 that, when the slice thickness is between 1mm ~ 2mm, along with the increase of product thickness, finished hardness and toughness all are increasing trend, because the material is too thick, the microwave has just reduced weakening greatly inside not reaching the material yet, so can not make the material fully expand, and will let thicker ligand popped, cause the outer layer of cake embryo to heat popped easily, but the inside central temperature of product still is very low, still can not reach popped degree, thereby easily cause the phenomenon of "double-layered" of living. The blank of the raw material is small and is easy to heat, the penetrability of the microwave is good, the heating is uniform, the temperature and the power are well controlled, the possibility of coking of the product is low, and the smoothness and the appearance of the product can also present a good appearance. When the slice thickness is more than 2mm, the toughness of the product is obviously reduced, and the crisp experience is difficult to bring to consumers.

And fourthly, an experiment for the influence of the moisture content on the puffing effect of the microwave puffed food of the crayfish shells: the moisture content of the dough was changed as provided in example 1 above, and 5 experiments were performed to set the moisture content of the dough to 21.12%, 22.52%, 24.06%, 25.61%, and 27.66% for 5 experiments, respectively, and the microwave power was changed to 500W and the microwave time was controlled to 2 min. The expansion rate of the crayfish shell microwave expanded food obtained by the 5 groups of experiments is shown as the attached drawing 10, and the toughness and the hardness of the crayfish shell microwave expanded food are respectively shown as the attached drawings 11-12. The measurement methods of the expansion ratio, toughness and hardness were the same as those in the first experimental example.

As can be seen from fig. 10, the moisture content increased from 21.12% to 27.66% under the condition of the low gluten wheat flour and the fixation of the glutinous rice flour and the potato starch. The expansion rate was maximized at a moisture content of 24.06%. With the continuous increase of the water addition, the expansion rate of the product shows the phenomenon of increasing first and then decreasing, and reaches the maximum when reaching 24.06 percent. The expansion power of the product is the moisture in the material, when the material is radiated by microwave, the microwave energy is absorbed to rapidly rise the temperature, the moisture in the material is vaporized to form steam, and the moisture is vaporized to generate micropores on the surface of the product. However, when the moisture content is too much, the moisture cannot be completely evaporated within a certain puffing time, so that the product is softened, the original crisp feeling is lost, and the product is not easy to form. Therefore, when the water addition amount is 24.06%, the expansion rate of the expanded product is the highest. The water content is too low, the water vapor generated during the microwave is little, and the power of the puffing is insufficient. If the moisture content is too high, the inside of the puffed product is easy to be burnt, but the external moisture is not sufficiently removed, the product is easy to collapse and retract, and the puffing rate is low. In addition, the excessive moisture can also cause the moisture in the material to be rapidly vaporized but not discharged during the puffing process, so that large bubbles are formed, and if the water vapor is continuously discharged, the bubbles can be impacted to be broken.

It can be seen from fig. 11 to 12 that moisture greatly changes the hardness of the product, and when the moisture content is 25.61%, the hardness of the product is the lowest, which shows that moisture greatly improves the hardness of the product. The toughness of the puffed product increases with moisture content, which is a trend that decreases and then increases. When the moisture content is 27.66%, the hardness of the puffed product is minimized and the brittleness is maximized, which is a desirable puffing effect. If the sample has too little moisture, there is not enough pressure to puff the object, and if the initial moisture content is too high, water vapor is emitted directly and the puffing effect cannot be achieved, so the preferred moisture content should be 27.66% in terms of achieving the best mouthfeel.

And V, response surface experiment: the response surface method analysis mathematical model and significance analysis are carried out through single factor experiments, a Box-Behnken experiment Design principle is adopted, the expansion rate is taken as a response value, the crayfish shell powder content (A), the microwave power (B) and the slice thickness (C) are taken as influence factors, three-factor three-level response surface optimization experiments are carried out, the Design factor level and the code of the Box-Behnken experiment are shown in a table 2, the data are subjected to response surface analysis processing on the data through Design-expert t.V8l0.6 software, and the results of the response surface experiments are shown in a table 3.

TABLE 2

TABLE 3

Performing nonlinear regression quadratic polynomial fitting by using software to obtain a correlation regression equation of the expansion rate, the crayfish shell powder content, the microwave power and the slice thickness, wherein Y is 1.72+0.029A +0.031B-0.055C +5 multiplied by 10^-3AB+0.018AC-2.5×10^-3BC-0.25A²-0.076B²-0.12C²。

The regression equation was analyzed and the significance results for each dependent variable are shown in table 4.

TABLE 4

As can be seen from Table 4, this dieType p<0.01, the response surface regression model is extremely significant. Coefficient of correlation R²0.9434, indicating that this equation can account for 94.34% of the data. R²0.9434, the result is close to 1, which shows that the model has high fitting degree with the actual, and the relationship between the independent variable and the response value is obvious, and the experimental result can be deduced by a mathematical model. According to the F value, the influence order among all factors in the expansion rate index is C>B>A, i.e. slice thickness>Microwave power>Crayfish shell powder content. As can be seen from Table 3, A in the model established in this experiment²、C²The effect on the puffing rate of the crisp is very obvious (p)<0.01)，B、C、B²The effect on the puffing rate of the crisp is remarkable (p)<0.5). Data analysis of the mismatching item shows that the model has no significant mismatching, so that the quadratic equation can well fit a real response surface.

Sixthly, model analysis discussion:

6.1 Effect of interaction between response factors on puffing Rate

Studies have shown that the shape of the contour reflects the strength of the interaction, with more elliptical lines indicating stronger interaction and more circular lines indicating weaker interaction.

In order to further investigate the influence of the interaction between every two of the 3 response speeds on the product expansion rate, the relationship between the 2 response factors and the response value expansion rate is subjected to curve and contour line of the response factors.

6.1.1, the interaction and contour lines of the content of the crayfish shell powder (shrimp powder) and the microwave power are shown in the attached figures 13-14.

As can be seen from FIGS. 13 to 14, the curved surface slopes of the shrimp meal content and the microwave power are relatively steep, which indicates that the interaction between the shrimp meal content and the microwave power in the puffing rate is relatively sensitive. When the shrimp meal content of the product is between 2.5 and 3.5 percent, the influence on the expansion rate of the crisp chips is the largest when the microwave power is between 450 and 470W. From the contour lines, it can be seen that the change of the shrimp meal content has a greater influence on the expansion ratio than the change of the microwave power. The contour lines are in an oval shape, which shows that the interaction strength of the two factors is strong and the influence is obvious.

6.1.2, the interaction and contour lines of the crayfish shell powder (shrimp powder) and the slice thickness are shown in the attached figures 15-16.

As can be seen from FIGS. 15 to 16, the curved surface slopes of the shrimp meal content and the slice thickness are relatively steep, which indicates that the interaction between the shrimp meal content and the slice thickness in the puffing rate is sensitive. When the shrimp meal content of the product is between 2.6 and 3.5 percent, the influence on the expansion rate of the crisp chips is the largest when the slice thickness is between 1.7 and 2.1 mm. From the contour lines, it can be seen that the change of the shrimp meal content has a greater influence on the expansion ratio than the change of the slices. The contour lines are in an oval shape, which shows that the interaction strength of the two factors is strong and the influence is obvious.

6.1.3, interaction of microwave power and slice thickness and contour lines are shown in FIGS. 17-18.

As can be seen from FIGS. 17-18, the slope of the curved surface of the microwave power and the slice thickness is relatively steep, indicating that the puffing rate is sensitive to the interaction between the microwave power and the slice thickness. When the microwave power of the product is between 450W and 470W, the influence on the expansion rate of the crisp is the largest when the slice thickness is between 1.7mm and 2.1 mm. From the contour lines, it can be seen that the change in slice thickness has a greater effect on the puffing rate than the change in microwave power. The contour lines are circular, which shows that the interaction strength of the two factors is weak and the influence is not obvious.

Seventhly, verifying the optimal process parameters: solving the first partial derivative of the obtained quadratic multiple regression equation to be equal to the value of the optimum point of the computer simulation by confirming that: a is 3.053, B is 468.477, C is 1.889, and Y is 1.726. Conversion to test conditions: the microwave power is 468.477W, the slice thickness is 1.899mm, and the addition amount of the shrimp meal is 3.053 percent. The overrun at this point was 1.726.

The measured expansion rate of the product is 1.73 under the conditions that the microwave power is 468W, the slice thickness is 1.9mm and the shrimp meal addition amount is 3.1% under the predicted optimal test conditions, and is basically close to the value of a simulation computer, so that the method shows that the predicted value and the true value have good fitting property, and further verifies the reliability of the model.

Eighthly, the fat absorption rate and the DPPH free radical removal rate of the crawfish shell microwave puffed food prepared in the example 1 (wet superfine grinding group) are measured, and compared with a crawfish shell powder-free group (the rest is the same as the example 1 except that the crawfish shell powder is not added) and a dry superfine grinding group (the rest is the same as the example 1 except that the dry superfine grinding is adopted to replace the wet superfine grinding), and the comparison result is shown in the attached figure 19. The curves with triangles in FIG. 19 represent the values of the fat uptake rate, and the curves with circles represent the values of the DP PH radical scavenging rate.

As can be seen from fig. 19: after the shrimp shell powder is added, the fat absorption rate and the DPPH free radical clearance rate of the puffed food are both obviously increased, but compared with a dry-method superfine grinding process, the DPPH free radical clearance rate of the puffed food is further obviously increased by wet-method superfine grinding, and the fat absorption rate has no obvious difference. The reason is probably that the temperature rise in the crushing process is reduced by adding ice water in the wet superfine crushing process, and the loss of the nutritional ingredients of the shrimp shell powder can be reduced by the freeze drying process, so that the content of the antioxidant substances such as astaxanthin and the like in the puffed food is kept to the maximum extent. Wherein the microwave puffed food of crayfish shells obtained in the above example 1 (wet ultrafine grinding group) has a DPPH radical scavenging rate of (30.6 + -2.9)%, and a fat absorption rate of (60.8 + -6.2)%.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. The microwave puffed food of crayfish shells is characterized by comprising the following components in parts by weight: 60-80 parts of wheat flour, 25-35 parts of glutinous rice flour, 15-25 parts of potato starch, 5-7 parts of crawfish shell powder, 3-7 parts of baking powder and 30-50 parts of eggs.

2. The microwave puffed food of crayfish shells as claimed in claim 1, which is characterized by comprising the following components in parts by weight: 65-75 parts of wheat flour, 28-32 parts of glutinous rice flour, 18-22 parts of potato starch, 5.5-6 parts of crawfish and shrimp shell powder, 4-6 parts of baking powder and 35-45 parts of eggs.

3. A method for preparing a microwave puffed food of crayfish shells as claimed in claim 1 or 2, comprising the steps of:

slicing the dough to obtain slices;

4. The method for preparing a microwave puffed food of crayfish shells as claimed in claim 3, wherein the crayfish shells are wet-processed and ultra-finely pulverized and placed in the microwave puffing food⁶⁰The method comprises the steps of irradiating gamma rays in a Co irradiation field, and then performing water bath heating enzymolysis and freeze drying treatment to obtain crayfish shell powder, and specifically comprises the following steps:

placing the freeze-dried shrimp shell superfine powder in⁶⁰Irradiating by gamma rays in a Co irradiation field to obtain irradiated shrimp shell superfine powder; wherein, the spokeThe irradiation dose is 3-5 kGy at the ambient temperature of 16-20 ℃, the irradiation dose rate is 33Gy/min, and the irradiation unevenness is less than 1;

5. The method of claim 3, wherein the flavoring agent comprises at least one of salt, white sugar, and butter.

6. The method as claimed in claim 3, wherein the water content of the dough is controlled to be 20-35%.

7. The method for preparing a microwave puffed food of crayfish and shrimp shell as claimed in claim 3, wherein the thickness of the sheet is controlled to be 1.5-2.5 mm.

8. The preparation method of the microwave puffed food of crayfish and shrimp shell as claimed in claim 3, wherein in the step, the temperature of the drying treatment is 60-80 ℃; the power of the microwave treatment is 420-500W.

9. A microwave puffed food of crayfish shells prepared by the method of any one of claims 3 to 8.

10. The microwave puffed food of crayfish shells as claimed in claim 9, wherein the puffing rate of the microwave puffed food of crayfish shells is 1.41-1.78, the DPPH free radical clearance rate is (30.6 +/-2.9)%, the fat absorption rate is (60.8 +/-6.2)%, and the microwave puffed food has good oxidation resistance and fat absorption function.