CN114847319A - Compound enzyme preparation and application thereof in manufacturing process of durian crisps - Google Patents
Compound enzyme preparation and application thereof in manufacturing process of durian crisps Download PDFInfo
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- CN114847319A CN114847319A CN202210350311.5A CN202210350311A CN114847319A CN 114847319 A CN114847319 A CN 114847319A CN 202210350311 A CN202210350311 A CN 202210350311A CN 114847319 A CN114847319 A CN 114847319A
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- durian
- enzyme preparation
- enzyme
- crisp
- compound enzyme
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 115
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 115
- 238000002360 preparation method Methods 0.000 title claims abstract description 67
- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 65
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 65
- 150000001875 compounds Chemical class 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims abstract description 114
- 108010059892 Cellulase Proteins 0.000 claims abstract description 19
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 19
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 19
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 19
- 229940106157 cellulase Drugs 0.000 claims abstract description 19
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 18
- 102000009127 Glutaminase Human genes 0.000 claims abstract description 17
- 108010073324 Glutaminase Proteins 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims description 45
- 229920002472 Starch Polymers 0.000 claims description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 6
- 229940100445 wheat starch Drugs 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 4
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229930195725 Mannitol Natural products 0.000 claims description 4
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- 239000001116 FEMA 4028 Substances 0.000 claims description 3
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 claims description 3
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- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 3
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 3
- 229960004853 betadex Drugs 0.000 claims description 3
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 claims description 3
- 229960000367 inositol Drugs 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 229940032147 starch Drugs 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
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- 235000013312 flour Nutrition 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
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- 150000004823 xylans Chemical class 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 102000004157 Hydrolases Human genes 0.000 description 2
- 108090000604 Hydrolases Proteins 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
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- 229920002678 cellulose Polymers 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- -1 ester compounds Chemical class 0.000 description 2
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- 235000013372 meat Nutrition 0.000 description 2
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- 235000012976 tarts Nutrition 0.000 description 2
- LGQKSQQRKHFMLI-SJYYZXOBSA-N (2s,3r,4s,5r)-2-[(3r,4r,5r,6r)-4,5,6-trihydroxyoxan-3-yl]oxyoxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)CO[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)OC1 LGQKSQQRKHFMLI-SJYYZXOBSA-N 0.000 description 1
- XOYSDPUJMJWCBH-VKHMYHEASA-N (3s)-3,5-diamino-5-oxopentanoic acid Chemical compound NC(=O)C[C@H](N)CC(O)=O XOYSDPUJMJWCBH-VKHMYHEASA-N 0.000 description 1
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- LGQKSQQRKHFMLI-UHFFFAOYSA-N 4-O-beta-D-xylopyranosyl-beta-D-xylopyranose Natural products OC1C(O)C(O)COC1OC1C(O)C(O)C(O)OC1 LGQKSQQRKHFMLI-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
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- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
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- 241001391944 Commicarpus scandens Species 0.000 description 1
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- SQNRKWHRVIAKLP-UHFFFAOYSA-N D-xylobiose Natural products O=CC(O)C(O)C(CO)OC1OCC(O)C(O)C1O SQNRKWHRVIAKLP-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 208000005171 Dysmenorrhea Diseases 0.000 description 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 230000036760 body temperature Effects 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 230000001055 chewing effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960002989 glutamic acid Drugs 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
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- 235000000346 sugar Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The invention belongs to the technical field of enzyme preparations, and particularly provides a compound enzyme preparation and application thereof in a manufacturing process of durian crisps. The compound enzyme preparation comprises: 10-20% of esterifying enzyme, 10-20% of protein glutaminase, 5-15% of alpha-amylase, 5-15% of cellulase, 5-10% of xylanase, 2-8% of stabilizing agent and 12-63% of carrier. The compound enzyme preparation belongs to a green safe biological additive, accords with the modern food consumption concept, is used for manufacturing the durian crisp, only needs to be put into raw materials for uniform mixing and enzymolysis, is simple to operate, basically has no influence on the original processing process of the durian crisp, and after the compound enzyme preparation provided by the invention is used, the quality of the durian crisp is obviously improved, particularly the color, the fragrance and the taste of the durian crisp are improved, certain economic benefit is obtained, the waste of the raw materials is reduced, and the continuation of the traditional Chinese food is facilitated.
Description
Technical Field
The invention belongs to the technical field of enzyme preparations, and particularly relates to a compound enzyme preparation and application thereof in a manufacturing process of durian crisps.
Background
The durian is rich in nutrition, has the name of 'fruit king', can build the body, invigorate the spleen, tonify qi, tonify the kidney, strengthen yang and warm the body after being eaten frequently, and belongs to a fruit beneficial to nourishing; the durian is hot, can activate blood and dispel cold, relieve menstrual pain, improve abdomen coldness and coolness and promote body temperature rise, and is an ideal tonic for people with cold constitution. The durian pulp contains high sugar, protein, starch, fat, vitamin A, B, C, calcium, potassium, etc., and has effects of enhancing immunity, inhibiting cancer, and resisting cancer.
The durian crisp is a baked dessert, soft and smooth stuffing is made of fresh durian pulp, and crisp skin with clear layers, abnormal loosening and fine processing is matched, so that the durian crisp has the nutritional effect of durian and the special taste different from durian, and is a delicious product common in Guangdong early tea.
The invention provides a compound enzyme preparation for improving the quality of durian crisps by screening and analyzing an enzyme preparation used in the processing process of the durian crisps and application conditions.
Disclosure of Invention
The invention aims to provide a compound enzyme preparation capable of obviously improving the quality of durian crisps.
Therefore, the invention provides a compound enzyme preparation, which comprises the following components: 10-20% of esterifying enzyme, 10-20% of protein glutaminase, 5-15% of alpha-amylase, 5-15% of cellulase, 5-10% of xylanase, 2-8% of stabilizing agent and 12-63% of carrier.
Specifically, the enzyme activity of the esterifying enzyme is 1000-50000U/g; the enzyme activity of the protein glutaminase is 100-1000U/g; the enzyme activity of the alpha-amylase is 1000-20000U/g; the enzyme activity of the cellulase is 10000-300000U/g; the enzyme activity of the xylanase is 10000-.
Specifically, the stabilizer includes at least one of sodium chloride, glycerol, trehalose, mannitol, sorbitol, and inositol.
Specifically, the carrier comprises at least one of corn starch, wheat starch, tapioca starch, potato starch, mung bean starch, beta-cyclodextrin, maltodextrin and modified starch.
Specifically, the compound enzyme preparation comprises a liquid preparation, a powder preparation or a particle preparation.
The compound enzyme preparation provided by the invention can be used for making durian crisps, the addition amount of the compound enzyme preparation is 0.1-0.3% of the mass of durian, namely 0.1-0.3 g of the compound enzyme preparation is added into 1kg of durian meat paste.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the compound enzyme preparation provided by the invention belongs to a green safe biological additive, accords with the modern food consumption concept, is used for manufacturing the durian crisp, only needs to be put into raw materials for uniformly mixing and enzymolysis, is simple to operate, basically has no influence on the original processing process of the durian crisp, and after the compound enzyme preparation provided by the invention is used, the quality of the durian crisp is obviously improved, particularly the color, the fragrance and the taste of the durian crisp are improved, so that certain economic benefit is obtained, the waste of the raw materials is reduced, and the continuation of the traditional Chinese food is facilitated.
Detailed Description
The technical solutions in the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Although representative embodiments of the present invention have been described in detail, it will be understood by those skilled in the art that various modifications and changes may be made thereto without departing from the scope of the invention. Therefore, the scope of the present invention should not be limited to the embodiments, but should be defined by the appended claims and equivalents thereof.
The invention provides a compound enzyme preparation, which comprises the following components: 10-20% of esterifying enzyme, 10-20% of protein glutaminase, 5-15% of alpha-amylase, 5-15% of cellulase, 5-10% of xylanase, 2-8% of stabilizing agent and 12-63% of carrier.
Wherein, the esterifying enzyme is esterase which can catalyze the reaction of acid and alcohol to generate ester. The fragrant substances in durian are mainly volatile ester compounds, including ethyl butyrate, ethyl propionate, ethyl acetate, etc. During the manufacturing process of the durian crisps, esterifying enzyme is used, so that important flavor components in durian such as volatile ester compounds can be catalytically synthesized, and the manufactured durian crisps are more aromatic.
The protein glutaminase is a novel hydrolase, and can specifically hydrolyze glutamine residues (L-beta-glutamine) of protein into L-glutamic acid and ammonia, thereby changing primary, secondary and tertiary structures of the protein, obviously improving the solubility of the protein, and improving functional properties such as emulsibility, gel property and the like. The protein glutaminase is used for modifying the protein in the durian meat and the flour, so that the peculiar smell and the sensitization of the protein can be reduced, and the durian crisp has better flavor.
The alpha-amylase can hydrolyze alpha-1, 4-glycosidic bonds in amylose and amylopectin to generate a large amount of soluble dextrin, a small amount of maltose and glucose, and the alpha-amylase is used for decomposing starch in flour and durian pulp, so that the dough can be softened, the extensibility of the dough can be improved, and the volume expansion of the durian crisp during frying can be promoted. In addition, oligosaccharide generated by starch hydrolysis by amylase can generate Maillard reaction with protein in the durian crisp making process, so that the color of the skin is deepened, and the durian crisp has good color.
Cellulases are complex enzyme systems consisting of various hydrolases which break down cellulose into oligosaccharides or monosaccharides. Because the durian contains more fibers, the durian can soften the fibers and improve the chewing taste after being decomposed by a proper amount of cellulase. And oligosaccharide generated by cellulose hydrolysis of fiber can promote Maillard reaction, so that the surface of the durian crisp has golden color. In addition, excessive dietary fiber in durian pulp can absorb water and swell in intestinal tracts, so that excrement agglomeration is difficult to discharge, and constipation caused by the excessive dietary fiber can be relieved by a proper amount of cellulase.
The xylanase can hydrolyze xylan into xylo-oligosaccharides such as micromolecular oligosaccharide and xylobiose and a small amount of xylose and arabinose by hydrolyzing beta-1, 4-glycosidic bonds of xylan molecules. The catalytic hydrolysis method can catalyze and hydrolyze insoluble xylan in flour and durian pulp, soften dough, enhance the extensibility of the dough, improve the machining performance of the dough, improve the elasticity of a gluten network, improve the internal organization structure and improve the quality of durian crisps.
Further, the enzyme activity of the esterifying enzyme in the compound enzyme preparation provided by the invention is 1000-50000U/g; the enzyme activity of the protein glutaminase is 100-1000U/g; the enzyme activity of the alpha-amylase is 1000-20000U/g; the enzyme activity of the cellulase is 10000-300000U/g; the enzyme activity of the xylanase is 10000-; the stabilizer comprises at least one of sodium chloride, glycerol, trehalose, mannitol, sorbitol and inositol; the carrier comprises at least one of corn starch, wheat starch, cassava starch, potato starch, mung bean starch, beta-cyclodextrin, maltodextrin and modified starch.
The effects of the enzyme preparations of the present invention are examined below with reference to specific examples.
Example 1:
the embodiment provides a compound enzyme preparation, which comprises 15% of esterifying enzyme, 15% of protein glutaminase, 10% of alpha-amylase, 10% of cellulase, 8% of xylanase, 5% of trehalose and 37% of wheat starch, and the compound enzyme preparation is prepared by weighing the following components in percentage by mass and then physically and uniformly mixing the components: wherein the enzyme activity of the esterifying enzyme is 10000U/g; the enzyme activity of the protein glutaminase is 200U/g; the enzyme activity of the alpha-amylase is 10000U/g; the enzyme activity of the cellulase is 100000U/g; the enzyme activity of the xylanase is 100000U/g.
Example 2:
the embodiment provides a compound enzyme preparation, which comprises 10% of esterifying enzyme, 10% of protein glutaminase, 5% of alpha-amylase, 5% of cellulase, 5% of xylanase, 2% of glycerol and 63% of corn starch, and the compound enzyme preparation is prepared by weighing the following components in percentage by mass and then physically and uniformly mixing the components: wherein the enzyme activity of the esterifying enzyme is 10000U/g; the enzyme activity of the protein glutaminase is 200U/g; the enzyme activity of the alpha-amylase is 10000U/g; the enzyme activity of the cellulase is 100000U/g; the enzyme activity of the xylanase is 100000U/g.
Example 3:
the embodiment provides a compound enzyme preparation, which comprises 20% of esterifying enzyme, 20% of protein glutaminase, 15% of alpha-amylase, 15% of cellulase, 10% of xylanase, 8% of mannitol and 12% of maltodextrin, and the compound enzyme preparation is prepared by weighing the following components in percentage by mass and then physically and uniformly mixing the components: wherein the enzyme activity of the esterifying enzyme is 10000U/g; the enzyme activity of the protein glutaminase is 200U/g; the enzyme activity of the alpha-amylase is 10000U/g; the enzyme activity of the cellulase is 100000U/g; the enzyme activity of the xylanase is 100000U/g.
Comparative example 1:
the embodiment provides a compound enzyme preparation, which comprises 30% of esterifying enzyme, 10% of alpha-amylase, 10% of cellulase, 8% of xylanase, 5% of trehalose and 37% of wheat starch, and the preparation method comprises the following steps of weighing the components in percentage by mass and then physically and uniformly mixing the components: wherein the enzyme activity of the esterifying enzyme is 10000U/g; the enzyme activity of the alpha-amylase is 10000U/g; the enzyme activity of the cellulase is 100000U/g; the enzyme activity of the xylanase is 100000U/g.
Comparative example 2:
the embodiment provides a compound enzyme preparation, which comprises 30% of protein glutaminase, 10% of alpha-amylase, 10% of cellulase, 8% of xylanase, 5% of trehalose and 37% of wheat starch, and the preparation method comprises the following steps of weighing the components in percentage by mass and then physically and uniformly mixing the components: wherein the enzyme activity of the protein glutaminase is 200U/g; the enzyme activity of the alpha-amylase is 10000U/g; the enzyme activity of the cellulase is 100000U/g; the enzyme activity of the xylanase is 100000U/g.
Example 4:
in the embodiment, durian pulp with the same quality is selected and divided into 8 groups, and the improvement effect of the compound enzyme preparation on the quality of durian crisps is studied, wherein:
control group 1: no enzyme preparation is added;
experimental group 1: adding 0.1% of the compound enzyme preparation prepared in the example 1;
experimental group 2: adding 0.2% of the compound enzyme preparation prepared in the example 1;
experimental group 3: adding 0.3% of the compound enzyme preparation prepared in the example 1;
experimental group 4: adding 0.3% of the compound enzyme preparation prepared in the example 2;
experimental group 5: adding 0.3% of the compound enzyme preparation prepared in the example 3;
control group 2: adding 0.3% of the compound enzyme preparation provided by the comparative example 1;
control group 3: adding 0.3% of the compound enzyme preparation provided by the comparative example 2;
the durian shortbread is prepared by adopting the following steps: smashing durian pulp into mud, adding flour according to the proportion of 1:1, uniformly stirring, filling into prepared egg tart skin, folding and pinching the egg tart skin, sending into a preheated oven, baking for 30min at 200 ℃, discharging to obtain durian crisp, standing for 20min at room temperature, and performing quality evaluation according to the following evaluation standards:
fragrance: randomly selecting 10 people, and grading according to the fragrance of the durian crisp, wherein the score is 1-10, and the larger the score is, the stronger the fragrance is, the more attractive;
swelling degree: detecting the volume by adopting a rapeseed emptying method, and representing the expansion degree by using the ratio of the volume of the finished durian crisp to the volume of the dough;
toughness: randomly selecting 10 people, and scoring according to the toughness of the durian crisps, wherein the score is 1-10 points, and the larger the score is, the toughness is good and the durian crisps are not easy to break;
the mouthfeel is as follows: randomly selecting 10 people, and scoring according to the crispness degree of the durian crisp finished product, wherein the score is 1-10, and the taste is better when the score is larger.
The durian shortbread quality evaluation results are shown in table 1.
TABLE 1 durian crisps quality improvement results
| Fragrance | Degree of expansion | Toughness of | Taste of the product | |
| Control group 1 | 3.6 | 1.228 | 5.5 | 5.8 |
| Experimental group 1 | 5.5 | 1.415 | 7.5 | 7.7 |
| Experimental group 2 | 6.6 | 1.526 | 8.5 | 8.8 |
| Experimental group 3 | 7.2 | 1.598 | 9.1 | 9.5 |
| Experimental group 4 | 6.5 | 1.508 | 8.3 | 8.6 |
| Experimental group 5 | 7.4 | 1.617 | 9.2 | 9.6 |
| Control group 2 | 7.5 | 1.582 | 8.9 | 7.8 |
| Control group 3 | 5.4 | 1.606 | 9.2 | 9.6 |
The results in table 1 show that, compared with the control group 1, the experiment groups 1 to 5 using the compound enzyme preparation provided by the invention have obviously improved aroma, swelling degree, toughness and taste of durian crisps, and the experiment groups 1 to 3 show that the quality improvement effect is better along with the increase of the addition amount of the enzyme preparation. Compared with the control group 1 without the enzyme preparation, the control groups 2 to 3 also have the advantages that the quality of the finished durian crisp products is obviously improved, but the improvement effect is not as good as that of the experimental groups 1 to 5.
Example 5:
in the one-family durian shortbread of Wuhan Hubei, three batches of durian shortbread were made with the compound enzyme preparation prepared in example 1 in the addition amounts of 0.1%, 0.2% and 0.3%, respectively, and at the same time, a batch of durian shortbread without the enzyme preparation was made as a control group, 10 of the batches were made, 30 customers were randomly selected to score the fragrance, size, texture and taste of the durian shortbread, and the higher the score was, the better the score was, the average was taken as the final judgment result, and the results are shown in Table 2.
TABLE 2 improvement of durian crisps quality by compounding enzyme preparation in actual production
| Fragrance | Size and breadth | Tissue of | Taste of the product | Composite score | |
| Control group | 3.7 | 5.2 | 5.6 | 5.8 | 20.3 |
| 0.1% enzyme preparation group | 5.6 | 7.1 | 7.5 | 7.6 | 27.8 |
| 0.2% enzyme preparation group | 6.8 | 8.2 | 8.4 | 8.5 | 31.9 |
| 0.3% enzyme preparation group | 7.5 | 8.9 | 9.2 | 9.4 | 35.0 |
As can be seen from Table 2, the overall improvement effect of the durian crisps is obvious after the compound enzyme preparation provided by the invention is used, and the improvement degree is larger along with the increase of the addition amount of the enzyme preparation, wherein the comprehensive score of the 0.1% enzyme preparation group is improved to 27.8 from 20.3 of the control group, the comprehensive score of the 0.2% enzyme preparation group is improved to 31.9 from 20.3 of the control group, and the comprehensive score of the 0.3% enzyme preparation group is improved to 35.0 from 20.3 of the control group.
The above examples are merely illustrative of the present invention and should not be construed as limiting the scope of the invention, which is intended to be covered by the claims and any design similar or equivalent to the scope of the invention.
Claims (7)
1. A formulated enzyme preparation, comprising: 10-20% of esterifying enzyme, 10-20% of protein glutaminase, 5-15% of alpha-amylase, 5-15% of cellulase, 5-10% of xylanase, 2-8% of stabilizing agent and 12-63% of carrier.
2. The built enzyme preparation according to claim 1, characterized in that: the enzyme activity of the esterifying enzyme is 1000-50000U/g; the enzyme activity of the protein glutaminase is 100-1000U/g; the enzyme activity of the alpha-amylase is 1000-20000U/g; the enzyme activity of the cellulase is 10000-300000U/g; the enzyme activity of the xylanase is 10000-.
3. The built enzyme preparation according to claim 1, characterized in that: the stabilizer comprises at least one of sodium chloride, glycerol, trehalose, mannitol, sorbitol and inositol.
4. The built enzyme preparation according to claim 1, characterized in that: the carrier comprises at least one of corn starch, wheat starch, cassava starch, potato starch, mung bean starch, beta-cyclodextrin, maltodextrin and modified starch.
5. The built enzyme preparation according to claim 1, characterized in that: the compound enzyme preparation comprises a liquid preparation, a powder preparation or a particle preparation.
6. The use of the built enzyme preparation according to any one of claims 1-5 in the manufacturing process of durian crisps.
7. The use of the built enzyme preparation of claim 6 in the manufacturing process of durian crisps, characterized in that: the addition amount of the compound enzyme preparation is 0.1-0.3% of the mass of durian.
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