CN114586932B - Preparation method of high-quality dry rice flour, vermicelli and vermicelli capable of being quickly rehydrated - Google Patents
Preparation method of high-quality dry rice flour, vermicelli and vermicelli capable of being quickly rehydrated Download PDFInfo
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Classifications
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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
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of high-quality dry rice flour, bean vermicelli and bean vermicelli capable of being quickly rehydrated, and belongs to the technical field of food processing. The preparation method of the dry rice flour, the vermicelli and the vermicelli comprises the steps of enzyme liquid soaking of starch branching enzyme, pulping (or pulp mixing), curing, extrusion, aging, drying and the like. According to the invention, starch branching enzyme is added to hydrolyze and transglycosylate starch, so that part of starch in the prepared rice flour, vermicelli and vermicelli is hydrolyzed and converted into a hyperbranched cluster structure, the compactness of a starch gel network is reduced through hydrolysis, the rehydration efficiency of dry rice flour, vermicelli and vermicelli is improved, and meanwhile, the tensile strength of the rice flour, vermicelli and vermicelli is obviously improved through strong interaction between high branching starch molecular chains. Compared with the traditional dry rice flour, vermicelli and vermicelli, the dry rice flour, vermicelli and vermicelli prepared by the invention have the advantages of short rehydration time and excellent texture quality.
Description
Technical Field
The invention relates to a preparation method of high-quality dry rice flour, bean vermicelli and bean vermicelli capable of being quickly rehydrated, and belongs to the technical field of food processing.
Background
The dry rice flour, vermicelli and vermicelli are products which adopt a drying technology to reduce the moisture content in the rice flour, vermicelli and vermicelli to below 10% -15%, and are staple food products with huge sales in China. However, the existing rehydration operation of the dried rice flour, vermicelli and vermicelli is very complicated, and the dried rice flour, vermicelli and vermicelli can be eaten only by adding water and boiling for 12-15min, which is far less convenient and fast than instant noodles. The presently disclosed patents, or increase rehydration rates by increasing holes in rice flour based products using emulsifiers in combination with vacuum drying equipment [ patent one: quick rehydration type rice flour and a preparation method thereof, or holes are generated in rice flour products by multi-stage drying conditions [ patent II: snail powder capable of quick rehydration, but the function of the emulsifier for improving rehydration performance in the first patent is dependent on vacuum drying. However, the vacuum drying equipment is not popular in the production of rice flour products at present due to high price; the second patent needs to rely on a very complex drying procedure, which includes five stages, namely, different temperatures, humidity and wind speeds, and has complicated process and high cost. Meanwhile, as the elasticity and toughness of the starch gel are completely dependent on the quality of a gel network, the rehydration time is reduced in a mode of forming a large number of holes in the gel in the first and second patents, and the tensile strength of dry rice flour, bean vermicelli and bean vermicelli is obviously reduced, so that the quality of the texture is reduced.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of dried rice flour, bean vermicelli and bean vermicelli, which has the advantages of low cost and simple process, greatly shortens the rehydration time of the prepared dried rice flour, bean vermicelli and bean vermicelli, and has excellent texture quality of the dried rice flour, bean vermicelli and bean vermicelli, particularly has obvious improvement of tensile strength and obvious improvement of elasticity and toughness.
The technical concept of the invention is that starch branching enzyme is adopted to carry out enzymolysis on starch-based raw materials, the hydrolysis of branching enzyme is utilized to shorten starch molecular chains, the capability of rearranging starch molecules into perfect crystallization during aging of rice flour, vermicelli and vermicelli is reduced, the long-range order of starch crystallization is reduced, the interior of a starch gel network is in a loose structure, and thus the rehydration performance of the rice flour, vermicelli and vermicelli is obviously improved; and meanwhile, starch with a high branching structure is formed by utilizing transglycosidation of branching enzyme, double helix is formed between branches of amylopectin is promoted by high branching, and short-range order of starch crystallization is increased, so that the elasticity and toughness of rice flour, vermicelli and vermicelli gel are improved (see figure 1). Therefore, the method provided by the invention can quickly rehydrate the dried rice flour, the vermicelli and the vermicelli, and the quality of the texture of the rice flour, the vermicelli and the vermicelli is excellent.
The first aim of the invention is to provide a preparation method of a high-quality starch gel dry product capable of being quickly rehydrated, which comprises the following steps:
(1) Carrying out enzymolysis treatment on a starch-based raw material by adopting starch branching enzyme to ensure that starch is highly branched; wherein the starch branching enzyme refers to an enzyme preparation with an EC number of 2.4.1.18;
(2) Preparing a high-quality starch gel dry product by using the starch material treated in the step (1); the starch gel dry product comprises any one of dry rice flour, dry bean vermicelli or dry bean vermicelli.
As an embodiment of the present invention, the step (1) specifically includes: soaking a starch-based raw material in starch branching enzyme liquid for enzymolysis treatment: the starch branching enzyme is added in an amount of 120-800U/g (calculated on the dry basis of the starch-based raw material), soaked for a period of time at 20-60 ℃, the enzyme liquid is poured clean after the soaking is finished, and the residual enzyme liquid is removed by adopting clear water for multiple times.
As an embodiment of the present invention, the starch branching enzyme is added in the step (1): 360-480U/g starch-based raw material dry basis.
As one embodiment of the invention, the pH of the enzymolysis treatment is 6.0-7.5.
As an embodiment of the present invention, the starch branching enzyme is derived from Geobacillus thermoglucosidans STB02 or Rhodothermus obamensis STB.
As an embodiment of the present invention, step (2) sequentially comprises pulping or conditioning, curing, extruding, aging and drying.
As one embodiment of the invention, the starch-based raw material in the step (1) is rice, and the rice is soaked in starch branching enzyme liquid for 24-48 hours at 20-55 ℃.
As one embodiment of the invention, the starch-based raw materials in the step (1) are bean starch, potato starch and cereal starch, and are soaked in starch branching enzyme liquid for 1-8 h at 20-55 ℃.
As one embodiment of the invention, the aging temperature is 15-40 ℃, the humidity is 70-90%, and the aging time is 2-12h.
As an implementation mode of the invention, the drying temperature is 40-50 ℃, the humidity is 70-80%, the drying time is 2-4h, and the moisture content of the dried product is 10% -15%.
A second object of the present invention is to provide a high quality starch gel dry product which can be rapidly reconstituted by the aforementioned process.
The invention has the beneficial effects that:
1. the technical conception of the invention is that starch branching enzyme is adopted to carry out enzymolysis on starch-based raw materials, so that starch molecular chains are hydrolyzed and highly branched. The ability of starch molecules to be rearranged into perfect crystals during aging of rice flour, vermicelli and vermicelli is reduced through hydrolysis, and the long-range order of starch crystals is reduced, so that the interior of a starch gel network is in a loose structure, thereby obviously improving rehydration performance of the rice flour, vermicelli and vermicelli; and meanwhile, starch with a high branching structure is formed by utilizing transglycosidation of branching enzyme, double helix is formed between branches of amylopectin through high branching, and short-range order of starch crystallization is increased, so that the elasticity and toughness of rice flour, vermicelli and vermicelli gel are improved. Therefore, the method provided by the invention can quickly rehydrate the dried rice flour, the vermicelli and the vermicelli, and the quality of the texture of the rice flour, the vermicelli and the vermicelli is excellent.
2. The current commercial dry rice flour with the diameter of 1.5mm is fully rehydrated and usually needs to be boiled for 12-15min, but the method of the invention is adopted to prepare the dry rice flour with the diameter of 2.0mm by soaking the starch branching enzyme in enzyme solution for 12h at 50 ℃ based on the dry basis of 250U/g starch-based raw material, and the rehydration is only needed to be boiled for 4-5min under the same condition; the rehydration of the vermicelli with the size of 1.0mm sold in the market at present requires 5-14min for soaking in hot water (90-100 ℃), the adding amount of starch branching enzyme is 250U/g starch-based raw material dry basis, and the rehydration of the vermicelli with the size of 1.0mm prepared under the condition of soaking for 12h at 50 ℃ only requires 2-3min for soaking in hot water under the same condition, so that the rehydration time is obviously shortened, and the eating quality is greatly increased.
3. At present, the existing patents reduce the rehydration time by adopting a drying process with complicated procedures, the complicated process increases the production period and the production cost, and the improvement degree is limited. The starch branching enzyme used in the invention is added in the original soaking process of rice flour, vermicelli and vermicelli, the subsequent drying process does not need complicated multi-stage temperature and humidity control operation, the method has the advantages of simple process, high production efficiency and low cost, and simultaneously overcomes the defect that the tensile strength of the dry rice flour, vermicelli and vermicelli is obviously reduced in a mode of forming a large number of holes in gel by adopting the complicated drying process of the procedure, so that the quality of texture is reduced.
4. Because of the low gel texture strength of rice, in the conventional rice flour preparation process, a relatively high degree of starch (about 30% -55% in the case of snail powder) such as corn starch, tapioca starch, wheat starch and the like is usually added to the raw materials to improve the texture strength of the rice flour product. The addition of a large amount of starch not only increases the cost, but also ensures that the rice flour no longer has the unique fragrance and nutrition quality of rice, and reduces the unique commodity characteristics of the rice flour. According to the invention, the branching enzyme is adopted to soak rice, and even if starch is not additionally added in the raw materials, a dry rice flour product with good hardness, chewing property and stretching property can be obtained, and the cooking loss in the cooking process is small, and the soup-making degree is low.
Drawings
FIG. 1 is a mechanism diagram of branching enzyme for improving rehydration performance of rice flour, bean vermicelli and bean vermicelli in the invention.
FIG. 2 is a graph showing the effect of different starch branching enzyme addition amounts on the chain length distribution and branching degree of rice starch (A) for comparative examples 1-1 and 120U/g branching enzyme-soaked rice starch; (B) Comparative example 1-1 and 240U/g chain length distribution graph of branching enzyme soaked rice starch; (C) Comparative example 1-1 and 360U/g chain length distribution graph of branching enzyme soaked rice starch; (D) Comparative examples 1-1 and 480U/g chain length distribution graph of branching enzyme soaked rice starch; (E) Comparative examples 1-1 and 120, 240, 360, 480U/g branching enzyme soaked rice starch nuclear magnetic hydrogen spectra.
FIG. 3 shows the effect of starch branching enzyme addition on the rehydration rate of rice flour.
FIG. 4 is a graph showing the effect of starch branching enzyme soaking temperature on the rehydration rate of the dry filaments.
FIG. 5 is a graph showing the effect of starch branching enzyme soaking time on the rehydration rate of the dry noodles.
Detailed Description
In order to make the objects, features and technical solutions of the present invention more obvious and more obvious, the present invention is described in more detail below by way of specific examples, particularly to highlight the beneficial effects of the synergistic effect of the processes of the present invention.
The starch branching enzymes mentioned in the examples below are:
starch branching enzyme GT, derived from Geobacillus thermoglucosidans STB02;
processes for obtaining starch branching enzymes GT, see Met349 mutations enhance the activity of 1, 4-alpha-glucan branching enzyme from Geobacillus thermoglucosidans STB02, journal of Agricultural&Food Chemistry,2017,65:5674-5680. Specifically, recombinant Escherichia coli derived from Geobacillus thermoglucosidase (Geobacillus thermoglucosidans STB 02) is used as a production strain, a seed culture solution is inoculated into a TB culture medium for fermentation, and the fermentation solution is cultured at 37 ℃ until the absorbance value OD of the fermentation solution is reached 600 Adding inducer isopropyl-B-D-thiogalactoside to reach 0.5-0.6, continuing to culture at 37 ℃ for 12h, and then cooling to 25 ℃ for 12h. The induced bacterial solution was centrifuged at 10,000g for 10min to harvest cells, resuspended in 50mM sodium phosphate buffer (pH 7.5) and disrupted by sonication. Purifying the enzyme by adopting a chelating column affinity chromatography to obtain an enzyme solution.
The starch branching enzyme RO was Rhodothermus obamensis STB05 as a source bacterium, and the other operations were similar to the starch branching enzyme GT.
Determination of the chain length distribution of rice starch: the rice in the control was subjected to starch chain length distribution determination using high performance anion exchange chromatography (HPAEC-PAD). The measurement conditions are described in the literature H Kong, yu L, gu Z, et al fine structure impacts highly concentrated starch liquefaction process and product performance [ J ]. Industrial Crops and Products,2021,164:113347.
Measurement of branching degree of rice starch: adopting nuclear magnetic resonance hydrogen spectrometer 1 HNMR) to investigate the branching degree of rice starch. Measurement conditions are described in the literature Ren J, chen S, li C, et al A two-stage modification method using 1, 4-alpha-glucan branching enzyme lowers the in vitro digestibility of corn starch [ J]Food Chemistry,2020,305 (Feb.1): 125441.1-125441.8. Reported methods.
Boiling water heating and rehydration time: heating 20g (2.0 mm diameter) dry rice flour in boiling water, taking out several rice flour every 10s when rehydration is about to be completed, placing between two transparent glass, and checking whether white core exists in the middle of rice flour by light pressure. The time required for the white core to disappear is the rehydration time of the rice flour.
Hot water soaking and rehydration time: 20g (2.0 mm diameter) of dry rice flour is soaked in boiling water, when rehydration is about to be completed, several rice flour pieces are taken out every 10s, the rice flour pieces are placed between two transparent glass pieces, and a light pressure is used for checking whether a white core exists in the middle of the rice flour pieces. The time required for the white core to disappear is the rehydration time of the rice flour.
Rehydration rate: weighing 20g of dry rice flour, heating for 0, 2,4, 6, 8 and 10min respectively, weighing the mass of the rehydrated rice flour, and calculating the rehydration rate according to the following formula:
RR, rehydration rate; w (W) t The quality of the rice flour in the time of re-boiling for t minutes; w (W) 0 The quality of rice flour before rehydration.
Cooking loss: weigh 20g of dry rice flour and add to 500mL of boiling water. Boiling until the white core disappears, cleaning the cooked rice flour with cold distilled water, standing for 5min, draining, and weighing. The rice flour was then dried overnight at 40 ℃. The cooking water and the rinsing water were placed in a suitable beaker and dried to constant weight at 105 ℃. The cooking loss is expressed as a percentage of the solids lost during cooking. The cooking loss (%) was calculated according to the following formula:
CL (%), cooking loss; w (W) l The dry residue mass in the cooking water and rinse water; w (W) 0 The quality of rice flour before rehydration.
Texture of rice flour: the texture characteristics of the reconstituted rice flour were analyzed by texture analyser (TA.XTplus, 99STRATE Micro Systems Ltd,Godalming, uk). Noodles were placed in parallel on a metal flat plate, and the noodles were compressed 2 times to 40% of the original height with a P/50 probe at a speed of 1.00mm/s, the trigger force was set to 5.0g, and the average value of texture parameters such as hardness, elasticity and chewiness was 10 times for each sample.
Sensory quality evaluation of rice flour: the sensory evaluation adopts a blind evaluation of the sample, and the specific reference standard is shown in table 1. The sensory evaluator was screened and trained for 20 persons, and the appearance, smell, and taste of the rice flour product were scored and averaged.
TABLE 1 Rice flour/vermicelli sensory scoring criteria
Example 1: influence of starch branching enzyme addition amount on rehydration property and edible quality of dry rice flour
The preparation method of the dry rice flour comprises the following steps:
(1) Washing rice: washing rice twice with tap water, washing off surface impurities, discarding rice washing water, and adding water with the mass 2 times of that of rice;
(2) Enzyme liquid soaking: adding 120, 240, 360 and 480U/g starch branching enzyme GT (from Geobacillus thermoglucosidans STB 02) of rice dry basis into the mixture of rice and water obtained in the step (1), adjusting pH to 7.0, and soaking at 25deg.C for 36h.
(3) Pulping: washing and draining the rice soaked in the enzyme solution obtained in the step (2), putting the rice into a pulping machine, and adding water for pulping to obtain pulp, wherein the mass ratio of the water to the rice is 3:5;
(4) Extruding powder: pouring the slurry obtained in the step (3) into a rice flour machine, and curing for 3.5min at 103 ℃ to obtain rice flour;
(5) Aging: placing the rice flour obtained in the step (4) into a constant temperature and humidity device with the temperature of 25 ℃ and the humidity of 70% for aging for 5 hours to obtain aged rice flour;
(6) And (3) drying: placing the aged rice flour obtained in the step (5) into a convection type hot air drying device at the temperature of 45 ℃ for drying for 2.5 hours to obtain dry rice flour;
(7) And (3) measuring the moisture of the dry rice flour obtained in the step (6), and bagging the dry rice flour with the moisture content of 10% -15% to obtain a dry rice flour product.
Comparative example 1-1
The procedure of reference example 1 is different only in that in the step (2), rice is soaked only with clear water, and the dry rice flour product produced by this procedure is referred to as reference example 1-1.
Comparative examples 1 to 2
Referring to the method of example 1, except that in step (2), rice was soaked with only clean water and the rice slurry was mixed with 30% corn starch (based on the total mass of rice + starch) after the rice was ground, the dry rice flour product prepared by this method was recorded as comparative examples 1-2.
Comparative examples 1 to 3
Dried rice flour in commercially available snail rice flour.
The results of the boiling water heating rehydration time of the dry rice flour products prepared in example 1, comparative example 1-2 and comparative example 1-3 are shown in Table 2.
Table 2 results of boiling water heating reconstitution times for different dry rice flour products
As can be seen from Table 2, the addition of starch (comparative examples 1-2) significantly increases the reconstitution time of dry rice flour, making reconstitution of rice flour more difficult, as compared to comparative examples 1-1. The adding of starch branching enzyme obviously shortens the rehydration time of the dry rice flour, and the rehydration time is continuously shortened along with the increase of the adding amount of the branching enzyme, wherein the rehydration time of the dry rice flour prepared by 480U/g branching enzyme is shortest and only needs 3.25min. Compared with the snail powder sold in the market, the rehydration time is shortened by 3.93min. The effect of branching enzyme for improving rehydration of dry rice flour is obviously better than that of the current commercial products.
As can be seen from fig. 3, the addition of starch (comparative example 1-2) reduced the rehydration rate of the rice flour compared to the blank sample (comparative example 1-1); the rehydration rate of the commercial snail rice noodles (control 1-3) was slightly higher than that of the blank control (control 1-1). The starch branching enzyme can obviously improve the rehydration rate of the dry rice flour, and the rehydration rate is sharply increased along with the increase of the enzyme addition amount, so that the rehydration time of the dry rice flour is obviously shortened due to the improvement of the rehydration rate (table 1).
TABLE 3 influence of starch branching enzyme addition on texture of rice flour
As is clear from table 3, the amount of starch branching enzyme added significantly affects the texture quality of rice flour. With the increase of the adding amount of branching enzyme, the hardness, the glue viscosity and the chewing property of the rice flour are obviously increased; when the enzyme activity is not less than 240U/g, the hardness, the glue viscosity and the chewing property of the rice flour prepared by adopting branching enzyme are all higher than those of samples in comparative examples 1-2, which shows that the branching enzyme is adopted to soak the rice to replace the traditional quality improvement method (adding starch) of the rice flour, so that the texture quality of the rice flour is obviously improved; when the enzyme activity is not lower than 360U/g, the hardness, the glue viscosity and the chewing property of the rice flour prepared by adopting branching enzyme are slightly higher than those of samples in comparative examples 1-3, which shows that the texture quality of the rice flour prepared by adopting branching enzyme with certain enzyme activity content to soak rice is better than that of the snail powder sold in the market.
TABLE 4 influence of starch branching enzyme addition on the sensory quality of Rice flour and cooking loss
As shown in table 4, compared with comparative example 1-1, the addition of starch and the use of branching enzyme can significantly improve the appearance of rice flour, mainly because the addition of starch and the soaking of branching enzyme can significantly increase the cohesion of rice flour, reduce the breakage rate in the rehydration process, and the viscosity of rice flour is reduced, so that the smoothness of the surface is increased; for odor quality, the odor scores of both comparative examples 1-2 and 1-3 were lower than that of the blank samples, since a large amount of starch (30-55%) was added to the raw material rice of both comparative examples 1-2 and comparative examples 1-3, resulting in a decrease in the rice flavor of the rice flour itself. The addition of branching enzyme hardly adversely affects the flavor of rice flour, and the score of the branching enzyme was not substantially different from that of the blank example 1-1. The branching enzyme soaking improves the sensory quality of the rice flour to be the most obvious taste quality. With the increase of the addition amount of branching enzyme, the smoothness of the rice flour surface is increased, the chewing property is enhanced, and the teeth are not stuck. The taste scores of the rice flour prepared by different starch branching enzyme addition amounts are higher than those of the rice flour prepared by the comparative examples 1-1 and 1-2; when the enzyme activity is not less than 240U/g, the appearance, smell and taste scores of the rice flour prepared by using branching enzyme are all higher than those of the samples of comparative examples 1-3 (the commercially available snail rice flour).
Regarding the cooking quality, the cooking loss of comparative example 1-1 was the largest, and both the addition of starch (comparative examples 1-2, comparative examples 1-3) and the soaking with branching enzyme reduced the cooking loss of rice flour, but branching enzyme reduced the cooking loss more significantly; when the enzyme activity is not less than 240U/g, the cooking loss of rice flour prepared by branching enzyme is lower than that of the samples of comparative examples 1-3 (commercial snail rice flour). Therefore, the branching enzyme is adopted to soak the rice to prepare the rice flour, so that the sensory quality of the rice flour can be obviously improved, the cooking loss is reduced, and the effect is better than that of the traditional quality improvement method (comparative examples 1-2) and is also better than that of the commercial products (comparative examples 1-3).
From the above, it can be seen that the texture quality of the rice flour (comparative example 1-2) prepared by adding starch is significantly improved compared with that of the commercial snail rice flour (comparative example 1-3) compared with that of the blank sample (comparative example 1-1), but the rehydration time of the rice flour (comparative example 1-2) is significantly increased by adding starch, and the rehydration time of the commercial snail rice flour is optimized by adopting the composite drying process, so that the rehydration time is shortened compared with that of the blank rice flour, but the rehydration time is still far longer than that of the rice flour obtained by branching enzyme treatment. Namely, the rice flour treated by branching enzyme has the shortest rehydration time and excellent sensory quality and cooking quality. The characteristic well solves the problem that the existing commercial pre-packaged rice flour is difficult to achieve both rapid rehydration and sensory quality.
The rice flour is processed by taking rice as a raw material, and is different from noodles, the rice flour is formed completely by gel formed after gelatinization of rice starch, so that the quality of the rice flour depends on the gel quality of the rice starch. Because natural rice starch has a weak gel texture, in order to enhance the hardness and elasticity of rice flour, starch having a strong gel texture is generally added to improve the texture quality of rice flour (such as corn starch). However, strong gels have a dense network structure that can lead to moisture ingress during rehydration. Therefore, in comparative examples 1-2, the hardness and elasticity of the rice flour were remarkably increased by adding starch, but at the same time, the rehydration time of the rice flour was also greatly increased. The starch branching enzyme can meet the contradictory requirements of the texture quality and rehydration quality of the rice flour on the starch gel structure. This is due to the simultaneous hydrolysis and transglycosylation of the starch branching enzyme. Hydrolysis of starch branching enzymes breaks the alpha-1, 4-glycosidic bond of the starch molecule, reducing the number of long chains of starch (fig. 2), which increases the fluidity of the starch molecule, promotes intermolecular duplex formation, rather than intramolecular duplex formation, and thus reduces the thickness of the crystalline thin layer of starch. At the same time, transglycosylation by starch branching enzymes significantly increased the number of short chains (DP 2-12) and the degree of branching of the starch (fig. 2). The increased number of short chains (DP 2-12) promotes the formation of short duplex which, due to their shorter length, have a low degree of interaction, are difficult to form dense crystallites, resulting in a reduced thickness of the crystalline lamellae and an increased mesh size of the rice flour gel (fig. 1). In addition, as the degree of starch branching increases, more hydrophilic hydroxyl groups are exposed (fig. 1), increasing the hydrophilicity of the gel network. Overall, starch branching enzymes significantly shortened the rehydration time of rice flour due to reduced wafer thickness, increased mesh size, and increased hydrophilicity of the rice flour gel network (fig. 1). In terms of texture quality, an increase in the short chain proportion (DP 6-12) in the highly branched starch favors the formation of short double helices, promoting gel strength enhancement. In addition, starch branching enzyme hydrolysis produces smaller short clusters of amylopectin molecules, which help form a greater number but distribution of more dispersed gel-filled units. Both of which are advantageous for improving the mechanical strength of the rice gel.
Example 2: influence of the soaking temperature on the rehydration Properties of the Dry filaments
The preparation method of the mung bean vermicelli comprises the following steps:
(1) Enzyme liquid soaking: adding 120U/g starch branching enzyme (from Geobacillus thermoglucosidans STB) of mung bean starch dry basis into mung bean starch, adding water 3 times of starch mass, stirring uniformly, adjusting pH to 7.0, and soaking at 20, 25, 35, 45 ℃ and 55 ℃ for 4h respectively to obtain slurry after enzyme solution soaking.
(2) Washing: centrifugally washing the slurry soaked in the enzyme solution obtained in the step (1) for 3 times by adopting clear water to clean the residual enzyme solution;
(3) Size mixing: adding water into the slurry obtained in the step (2) to carry out slurry mixing;
(4) Extruding powder: pouring the ground slurry in the step (3) into an extruder, and curing for 2min at 103 ℃ to obtain vermicelli;
(5) Aging: placing the vermicelli obtained in the step (4) into a constant temperature and humidity device with the temperature of 25 ℃ and the humidity of 80% for ageing for 2 hours;
(6) And (3) drying: placing the vermicelli aged in the step (5) into a convection type hot air drying device at the temperature of 40 ℃ for drying for 2.5 hours to obtain dry vermicelli;
(7) And (3) measuring the moisture of the dry vermicelli obtained in the step (6), and bagging the vermicelli with the moisture content of 10% -15% to obtain a dry vermicelli product.
Comparative example 2-1
The procedure of example 2 was followed except that in step (1), only the dry powder product obtained by immersing in clear water was used and was designated as control 2-1.
TABLE 5 influence of starch branching enzyme soaking temperature on rehydration time of Dry filaments
As shown in Table 5, the starch branching enzyme from Geobacillus thermoglucosidans STB02 source has different rehydration times at different enzyme liquid soaking temperatures, and the rehydration time is shortened with the increase of the soaking temperature, but the rehydration time of the vermicelli does not change continuously after the soaking temperature exceeds 45 ℃, because the optimum acting temperature of the branching enzyme from Geobacillus thermoglucosidans STB source is 45-50 ℃.
As can be seen from fig. 4, the starch branching enzyme of Geobacillus thermoglucosidans STB02 source makes the dry powder yarn have different rehydration rates at different enzyme soaking temperatures, and the rehydration rate increases with increasing soaking temperature, and the rate of increase of the rehydration rate increases with increasing soaking temperature (slope of curve increases).
Example 3: influence of the soaking time of the branching enzyme on the rehydration Properties of the Dry noodles
The preparation method of the dried sweet potato vermicelli comprises the following steps:
(1) Enzyme liquid soaking: adding 120U/g of starch branching enzyme (from Geobacillus thermoglucosidans STB) of sweet potato starch dry basis into sweet potato starch, adding water 2-3 times of the mass of sweet potato starch, adjusting pH to 7.0, and soaking at 25deg.C for 1,2,4,8 hr respectively.
(2) Washing: centrifugally washing the slurry soaked in the enzyme solution in the step (1) for 3 times by adopting clear water to clean the residual enzyme solution;
(3) Size mixing: adding water into the slurry obtained in the step (2) to carry out slurry mixing;
(4) Extruding powder: pouring the slurry prepared in the step (3) into an extruder, and curing for 3.5min at 103 ℃ to obtain vermicelli;
(5) Aging: placing the vermicelli extruded in the step (4) into a constant temperature and humidity device with the temperature of 5 ℃ and the humidity of 80% for aging for 12 hours;
(6) And (3) drying: placing the aged vermicelli in the step (5) into a convection type hot air drying device with the temperature of 45 ℃ for drying for 2 hours to obtain dry vermicelli;
(7) And (3) measuring the moisture of the dry powder strip obtained in the step (6), and bagging the dry powder strip with the moisture content of 10% -15% to obtain a dry powder strip product.
Comparative example 3-1
With reference to the method of example 3, only in step (1), starch was soaked with only clean water, and the resulting dry noodle product was designated as control 3-1.
TABLE 6 influence of starch branching enzyme soaking time on rehydration time of Dry noodles
As can be seen from table 6, the starch branching enzyme from Geobacillus thermoglucosidans STB02 source provided different rehydration times for the dry filaments at different soaking times, and the rehydration time was significantly shortened with increasing soaking time.
As can be seen from fig. 5, the starch branching enzyme of Geobacillus thermoglucosidans STB02 source makes the vermicelli have different rehydration rates at different soaking times, and the rehydration rate increases with increasing soaking time, and the rate of increase of the rehydration rate increases with increasing soaking time (slope of curve increases).
From a summary of the above examples 1-3, it can be seen that: according to the invention, starch branching enzyme is adopted to carry out enzymolysis on starch raw materials such as rice and the like, so that starch in the raw materials is highly branched, the thickness of a thin layer of starch crystals in rice flour, vermicelli and vermicelli is reduced through the highly branching, and a loose structure is formed in a starch gel network (see figure 1 of the specification), so that the rehydration performance of the rice flour, the vermicelli and the vermicelli is obviously improved; meanwhile, short-range order of starch crystallization is improved through high branching, so that tensile strength of rice flour, vermicelli and vermicelli gel is improved. Therefore, the method provided by the invention can quickly rehydrate the dry rice flour, has excellent texture and quality, is simple and convenient, is easy to operate, and is suitable for industrial production of rice flour.
The above description is only of the preferred embodiments of the present invention, and is not intended to limit the invention, but any person skilled in the art can make various changes and modifications without departing from the spirit and scope of the invention, so the protection scope of the invention shall be defined by the claims.
Claims (6)
1. The preparation method of the high-quality starch gel dry product capable of being quickly rehydrated is characterized by comprising the following steps of:
(1) Soaking a starch-based raw material in starch branching enzyme liquid for enzymolysis treatment, wherein the adding amount of starch branching enzyme is 360-480U/g, soaking for 24-48h at 20-55 ℃, pouring the enzyme liquid clean after soaking, and washing for multiple times by adopting clear water to remove residual enzyme liquid;
the starch branching enzyme refers to an enzyme preparation with the EC number of 2.4.1.18, and is derived from bacillus thermocellulase Geobacillus thermoglucosidans STB02; the starch-based raw material is rice;
(2) Preparing a high-quality starch gel dry product by using the starch material treated in the step (1); the starch gel dry product is dry rice flour.
2. The method according to claim 1, wherein the enzymatic treatment has a pH of 6.0-7.5.
3. The method of claim 1, wherein step (2) comprises sequentially pulping, curing, extruding, aging, and drying.
4. A method according to claim 3, wherein the ageing is carried out at a temperature of 15-40 ℃, a humidity of 70-90% and an ageing time of 2-12h.
5. A method according to claim 3, wherein the drying temperature is 40-50 ℃, the humidity is 70-80%, the drying time is 2-4h, and the moisture content of the dried product is 10% -15%.
6. A fast reconstitutable high quality starch gel dry product made by the method of any one of claims 1-5.
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| 分支酶修饰蜡质大米淀粉结构与性质研究;陈琛;《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》;20191231(第12期);第B024-172页 * |
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