CN113100387B - Special flour for pure rice steamed vermicelli roll and preparation method thereof - Google Patents
Special flour for pure rice steamed vermicelli roll and preparation method thereof Download PDFInfo
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- CN113100387B CN113100387B CN202110357704.4A CN202110357704A CN113100387B CN 113100387 B CN113100387 B CN 113100387B CN 202110357704 A CN202110357704 A CN 202110357704A CN 113100387 B CN113100387 B CN 113100387B
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- A—HUMAN NECESSITIES
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- 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
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Abstract
The invention relates to a special flour for pure rice steamed vermicelli roll and a preparation method thereof. The pure rice sausage powder provided by the invention has no gluten in the formula, eliminates the hidden food trouble caused by the gluten, and enlarges the audience range of products. The high-quality enzymatic rice flour is obtained through the synchronous combined treatment of enzymolysis and toughening, and the taste of the prepared pure rice steamed vermicelli roll is superior to that of the untreated pure rice steamed vermicelli roll and is similar to that of the commercially available steamed vermicelli roll added with wheat starch. The special steamed vermicelli roll powder is convenient to use, can be steamed in a pot after being mixed with water in proportion into rice milk, greatly reduces production processes, has stable product quality, can be produced in large and small packages, and well meets various consumption scenes of catering, families and the like.
Description
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to special pure rice steamed vermicelli roll powder and a preparation method thereof.
Background
The steamed vermicelli roll is a special local flavor snack in Guangdong, tastes Q elastic and smooth, has white color and is deeply loved by consumers. In order to meet the great trend of consumer self-made convenience for fast digestion development, more and more products of steamed vermicelli roll special powder (or called steamed vermicelli roll premixed powder, steamed vermicelli roll premixed powder and the like) appear on the market. Compared with the rice soaking and grinding for preparing the steamed vermicelli roll in the manual workshop, the special powder for the market greatly reduces the complexity of the working procedures, has stable product quality and brings convenience to consumers. However, in the aspect of ingredients, the two types of rice are different, different types of rice are often adopted for blending in manual workshops, most of the special rice flour for the commercial steamed vermicelli roll can be blended with wheat starch for compounding, and only a small amount of rice flour is reserved in the special rice flour.
Food grade wheat starch does not completely remove gluten, and about 0.2% of wheat protein generally remains. If the wheat starch-doped steamed vermicelli roll is eaten, the damage of small intestinal villus of gluten allergic people can be caused, and the anaphylactic shock of celiac disease patients can be caused seriously.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for preparing special flour for pure rice steamed vermicelli roll by obtaining high-quality enzymatic rice flour through synchronous enzymatic hydrolysis-toughening treatment. The taste of the pure rice steamed vermicelli roll prepared by the invention can reach the taste similar to the taste of the special steamed vermicelli roll powder (added with wheat starch products) sold in the market, and the allergy of sensitive people caused by gluten in the wheat starch can be avoided.
The invention aims to provide special pure rice steamed vermicelli roll powder, which is prepared by performing enzymolysis and toughening synchronous treatment on rice pulp prepared from rice by using protein glutaminase.
Further, the rice is a combination of two or more of early long-shaped rice, late long-shaped rice, polished round-grained rice and glutinous rice.
Further, the pH value of the enzymolysis and toughening synchronous treatment is 5-8, the temperature is 50-70 ℃, and the time is 12-24 h.
Furthermore, the addition amount of the enzyme is 0.1-0.6% of the weight of the rice.
Further, the characteristic indexes of the special pure rice steamed vermicelli roll powder are shown in table 1:
TABLE 1
The second purpose of the invention is to provide a preparation method of the special pure rice steamed vermicelli roll powder, which comprises the following steps:
(1) Soaking rice and grinding into thick liquid: soaking rice in water, and grinding with colloid mill to obtain rice pulp;
(2) Enzymolysis and toughening: adjusting the pH value of the rice milk obtained in the step (1) to 5-8, balancing the rice milk at 50-70 ℃ for 30min, adding protein glutaminase, and performing enzymolysis-toughening synchronous treatment by keeping the temperature for 12-24 h to obtain enzymolysis-toughened rice milk;
(3) And (3) dehydrating and drying: dehydrating the rice milk subjected to enzymolysis-toughening in the step (2), drying and sieving to obtain the special pure rice steamed vermicelli roll powder.
Further, in the step (1), the ratio of the rice to the water is 1.
Further, in the step (3), the rice milk dewatering mode is centrifugation or suction filtration.
Further, in the step (3), the drying is drying at a temperature of 40 to 60 ℃.
Further, in the step (3), the sieving is to pass through a 80-120 mesh sieve.
The third purpose of the invention is to provide the steamed vermicelli roll which is prepared by adopting the special powder for the pure rice steamed vermicelli roll.
By means of the scheme, the invention at least has the following advantages:
the pure rice sausage powder formula provided by the invention has no gluten, eliminates the hidden danger of eating caused by the gluten, and enlarges the audience range of products.
According to the invention, high-quality enzymatic rice flour is obtained through synchronous combined treatment of enzymolysis and toughening, and the prepared pure rice steamed vermicelli roll has a taste superior to that of untreated pure rice steamed vermicelli roll and is similar to that of commercially available steamed vermicelli roll added with wheat starch.
The special steamed vermicelli roll powder is convenient to use, can be steamed in a pot after being mixed with water in proportion into rice milk, greatly reduces production processes, has stable product quality, can be produced in large and small packages, and well meets various consumption scenes of catering, families and the like.
The foregoing is a summary of the present invention, and in order to provide a clear understanding of the technical means of the present invention and to be implemented in accordance with the present specification, the following is a preferred embodiment of the present invention and is described in detail below.
Detailed Description
Example 1:
(1) Rice soaking and grinding: weighing 450g of early long-shaped rice and 50g of late long-shaped rice, adding 1500mL of deionized water, soaking at room temperature for 2h, and grinding for 3min by a colloid mill to obtain rice milk;
(2) Enzymolysis and toughening: adjusting the pH value of the rice milk obtained in the step (1) to 5, balancing the rice milk at 50 ℃ for 30min, adding 2.5g of protein glutaminase, and preserving heat for 16h to perform enzymolysis-toughening synchronous treatment;
(3) And (3) dehydrating and drying: and (3) carrying out vacuum filtration and dehydration on the rice milk obtained in the step (2), putting a filter cake into a 45 ℃ oven for overnight drying, crushing after drying, and sieving with a 80-mesh sieve to obtain the special powder for the pure rice sausage powder.
Example 2:
(1) Rice soaking and grinding: weighing 475g of early long-shaped rice and 25g of glutinous rice, adding 2000mL of deionized water, soaking at room temperature for 2h, and grinding into slurry for 3min by a colloid mill to obtain rice slurry;
(2) Enzymolysis and toughening: adjusting the pH value of the rice milk obtained in the step (1) to 6, balancing the rice milk at 65 ℃ for 30min, adding 1.5g of protein glutaminase, and preserving heat for 20h to perform enzymolysis-toughening synchronous treatment;
(3) And (3) dehydrating and drying: and (3) centrifugally dewatering the rice milk obtained in the step (2), putting the precipitate into a 50 ℃ oven for overnight drying, crushing after drying, and sieving with a 80-mesh sieve to obtain the special pure rice sausage powder.
Example 3:
(1) Soaking rice and grinding into thick liquid: weighing 450g of early long-shaped rice and 50g of polished round-grained rice, adding 2500mL of deionized water, soaking at room temperature for 2h, and grinding for 3min by using a colloid mill to obtain rice milk;
(2) Enzymolysis and toughening: adjusting the pH value of the rice milk obtained in the step (1) to 8, balancing the rice milk at 60 ℃ for 30min, adding 2.5g of protein glutaminase, and preserving heat for 18h to perform enzymolysis-toughening synchronous treatment;
(3) And (3) dehydrating and drying: and (3) centrifugally dewatering the rice milk obtained in the step (2), putting the precipitate into an oven at 55 ℃ for overnight drying, crushing after drying, and screening by a 100-mesh sieve to obtain the special pure rice sausage powder.
Example 4:
(1) Rice soaking and grinding: weighing 427g of early long-grain rice and 75g of polished round-grained rice, adding 2800mL of deionized water, soaking at room temperature for 2h, and grinding for 3min by a colloid mill to obtain rice milk;
(2) Enzymolysis and toughening: adjusting the pH value of the rice milk obtained in the step (1) to 7, balancing the rice milk at 55 ℃ for 30min, adding 1.0g of protein glutaminase, and preserving heat for 24h to perform enzymolysis-toughening synchronous treatment;
(3) And (3) dehydrating and drying: and (3) centrifugally dewatering the rice milk obtained in the step (2), putting the precipitate into a 40 ℃ oven for overnight drying, crushing after drying, and screening by a 100-mesh sieve to obtain the special pure rice sausage powder.
Example 5:
(1) Soaking rice and grinding into thick liquid: weighing 425g of early long-shaped rice, 50g of polished round-grained nonglutinous rice and 25g of late long-shaped rice, adding 3000mL of deionized water, soaking at room temperature for 2h, and grinding for 3min by using a colloid mill to obtain rice pulp;
(2) Enzymolysis and toughening: adjusting the pH value of the rice milk obtained in the step (1) to 7, balancing the rice milk at 68 ℃ for 30min, adding 1.5g of protein glutaminase, and preserving heat for 22h to perform enzymolysis-toughening synchronous treatment;
(3) And (3) dehydrating and drying: and (3) carrying out suction filtration and dehydration on the rice milk obtained in the step (2), putting a filter cake into a 60 ℃ oven for overnight drying, crushing after drying, and sieving by a 120-mesh sieve to obtain the special pure rice sausage powder.
Comparative example 1:
(1) Soaking rice and grinding into thick liquid: weighing 450g of early long-shaped rice and 50g of late long-shaped rice, adding 3000mL of deionized water, soaking at room temperature for 2h, and grinding for 3min by a colloid mill to obtain rice milk;
(2) Toughening: adjusting the pH value of the rice milk obtained in the step (1) to 7, balancing the rice milk at 50 ℃ for 30min, and then preserving heat for 22h for toughening treatment;
(3) And (3) dehydrating and drying: and (3) carrying out suction filtration and dehydration on the rice milk obtained in the step (2), putting a filter cake into a 45 ℃ oven for overnight drying, crushing after drying, and sieving with a 80-mesh sieve to obtain the special powder for the pure rice sausage powder.
Comparative example 2:
(1) Soaking rice and grinding into thick liquid: weighing 450g of early long-shaped rice and 50g of late long-shaped rice, adding 3000mL of deionized water, soaking at room temperature for 2h, and grinding for 3min by a colloid mill to obtain rice milk;
(2) And (3) dehydrating and drying: and (2) carrying out suction filtration and dehydration on the rice milk obtained in the step (1), putting a filter cake into a 45 ℃ oven for overnight drying, crushing after drying, and sieving with a 80-mesh sieve to obtain the special pure rice sausage powder.
Taking a proper amount of the special pure rice steamed vermicelli roll powder of the examples 1-5 and the comparative examples 1-2 and a proper amount of special commercial steamed vermicelli roll powder doped with wheat starch, and measuring characteristic indexes of each special steamed vermicelli roll powder; according to the following steps of 1:2.5 powder-to-water ratio the steamed vermicelli roll prepared by adding water into the special steamed vermicelli roll powder of examples 1-5, comparative examples 1-2 and the market and mixing the slurry and making the steamed vermicelli roll for comparing the sensory quality.
Test example 1
The physical and chemical test items and the test method are as follows:
TABLE 2
| Item | Test method |
| Water/(g/100 g) | GB 5497-1985 |
| Fineness/(%) | GB/T 5507 |
| Ash content (wet basis)/(g/100 g) | GB 5009.4 |
| Number of spots | GB/T 22427.4-2008 |
| Protein content | GB 5009.5-2010 |
| Amylose content | GB/T 15683-2008 |
TABLE 3 physicochemical test results of each special powder
As can be seen from the results in Table 3, the amylose content of the commercial products is significantly higher than that of examples 1-5 and comparative examples 1-2, while the protein content is much lower than that of examples 1-5 and comparative examples 1-2. This is because a large amount of wheat starch is added to the commercially available flour for steamed vermicelli roll, and the rice flour content is low. The amylose content (dry basis) of the wheat starch can reach 35 percent; the content of the protein of the raw rice flour is about 5 to 7 percent, and the content of the protein of the wheat starch is about 0.2 percent. The protein contained in the wheat starch is very easy to cause the gluten sensitive people to be allergic and cause the injury to human bodies.
Test example 2 measurement of gelatinization characteristics of powder for exclusive use
Viscosity analysis samples 3g of the sample was mixed with 25g of distilled water based on 14% moisture and analyzed using a rapid viscoanalyzer. The analysis time of the whole sample is 13min, and the analysis conditions are as follows: keeping at 50 deg.C for 1min, uniformly heating to 95 deg.C within 3.75min, keeping at 95 deg.C for 2.5min, cooling to 50 deg.C within 3.75min, and keeping at 50 deg.C for 2min. Wherein the heating and cooling rates are both 12 ℃/min, and the stirring speed is always 160r/min in the test process.
TABLE 4 determination of gelatinization characteristics of the individual flours
As can be seen from the results in table 4, the comparative indicators of gelatinization characteristics are: the viscosity indexes of the examples 1 to 5 which are simultaneously treated by protein glutaminase-toughening are lower than that of the comparative example 1 which is only toughened, and are further lower than that of the comparative example 2 which is not treated, and the gelatinization temperature trends are opposite. The reduction of the peak viscosity and the final viscosity is beneficial to reducing the viscosity of the surface of the steamed vermicelli roll and increasing the smoothness of the mouthfeel. The reduction of the disintegration value and the reversion value shows that the special powder for the pure rice steamed vermicelli roll of the embodiment 1 to 5 has more stable structure in the heating and shearing processes, and is beneficial to improving the processing characteristics. The beneficial effects show that the protein glutaminase enzymolysis-toughening synchronous treatment has a promoting effect on improving the quality of the pure rice sausage powder. Compared with the commercially available wheat starch-doped steamed vermicelli roll special powder, the pure rice steamed vermicelli roll special powder synchronously processed by enzymolysis and toughening has lower disintegration value and rebound value and more stable structure.
Test example 3 preparation of Special powder gel and determination of texture characteristics
(1) Preparation of rice flour gel: adding water into rice flour to obtain 25% (dry basis) rice pulp, balancing at 40 deg.C for 15min, steaming for 10min to obtain gel, cooling at room temperature, and aging in 4 deg.C refrigerator overnight.
(2) Conditions for gel measurement: the probe P/36 is used for measuring the speed of 5mm/s before measurement, the measuring speed of 1.0mm/s, the measuring speed of 5mm/s after measurement, the compression ratio of 50 percent, the contact stress of 5.0g and the time interval between two times of compression of 2s. The results of the parameters such as hardness, elasticity, chewiness, cohesiveness and the like are obtained.
TABLE 5 gel texture characteristics of the special powders
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Comparative example 1 | Comparative example 2 | Commercially available product | |
| Hardness of | 8991.38 | 8711.88 | 9043.66 | 8660.36 | 8536.25 | 8642.93 | 8375.20 | 8239.84 |
| Viscosity of | 157.57 | 236.89 | 161.26 | 158.56 | 187.84 | 200.16 | 235.07 | 358.56 |
| Elasticity | 0.576 | 0.594 | 0.663 | 0.597 | 0.603 | 0.573 | 0.397 | 0.409 |
| Chewiness of the product | 1059.49 | 1133.04 | 1676.86 | 1424.21 | 1275.44 | 1509.3 | 1758.44 | 2363.38 |
| Recovery property | 0.173 | 0.161 | 0.181 | 0.156 | 0.165 | 0.147 | 0.15 | 0.177 |
From the results shown in Table 5, it is understood that the gel hardness and elasticity of examples 1 to 5 are higher than those of the commercially available products, the viscosity and chewiness are lower than those of the commercially available products, and the recoverability is not much different from those of the commercially available products, which indicates that the steamed stuffed buns prepared from the pure rice steamed buns of examples 1 to 5 have a more Q-elasticity, smooth feeling and non-sticky feeling than the steamed stuffed buns prepared from the commercially available wheat starch-doped special buns, and the chewiness is slightly inferior to that of the commercially available products, and the overall taste of the commercially available products is achieved. In addition, comparing examples 1-5 with comparative examples 1-2, it is further demonstrated that the enzymatic rice flour processed by simultaneous enzymolysis and toughening has better quality than the toughening group alone and better quality than the untreated group.
Test example 4 sensory quality comparison
And (3) inviting 10 classmates of food professionals (5 men and 5 women) to perform sensory evaluation on the color, smell, shape and taste of the steamed vermicelli roll prepared from the special vermicelli according to sensory evaluation indexes by adopting a 100-point grading method, and averagely grading 10 classmates into total sensory evaluation.
TABLE 6 sensory evaluation index of steamed vermicelli roll
TABLE 7 sensory evaluation results of steamed vermicelli roll
As can be seen from the results in Table 7, the scores of examples 3-5 were slightly different from those of the commercial products, and the scores of examples 1-2 were slightly lower than those of the commercial products; meanwhile, the scores of the examples 1 to 5 are obviously higher than that of the comparative example 1. The taste of the special flour for the pure rice steamed vermicelli roll can reach the taste of a commercially available product (added with wheat starch), and the preparation method of the rice starch provided by the invention can obtain high-quality rice starch superior to the commercially available rice starch, and the rice starch can obviously improve the quality of the pure rice steamed vermicelli roll.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, it should be noted that, for those skilled in the art, many modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (6)
1. A preparation method of special pure rice steamed vermicelli roll powder is characterized by comprising the following steps:
(1) Rice soaking and grinding: soaking rice in water, and grinding with colloid mill to obtain rice pulp;
(2) Enzymolysis and toughening: adjusting the pH value of the rice milk obtained in the step (1) to 5 to 8, balancing the rice milk at 50 to 70 ℃ for 30min, adding protein glutaminase, and carrying out enzymolysis-toughening synchronous treatment at the temperature of 12 to 24h to obtain enzymolysis-toughened rice milk;
(3) And (3) dehydrating and drying: dehydrating the rice milk subjected to enzymolysis-toughening in the step (2), drying and sieving to obtain special pure rice steamed vermicelli roll powder;
the addition amount of the enzyme is 0.1-0.6% of the weight of the rice.
2. The method according to claim 1, wherein the rice is a combination of two or more of early indica, late indica, japonica, and glutinous rice.
3. The method according to claim 1, wherein in the step (1), the ratio of the rice to the water is 1 to 3 to 6.
4. The method according to claim 1, wherein in the step (3), the rice milk is dewatered by centrifugation or suction filtration.
5. The method according to claim 1, wherein in the step (3), the drying is carried out at a temperature of 40 to 60 ℃.
6. The method according to claim 1, wherein in step (3), the sieving is through a 80 to 120 mesh sieve.
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| US20140037790A1 (en) * | 2011-02-28 | 2014-02-06 | Amano Enzyme Inc. | Steamed bun quality improving agent and use thereof |
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