CN114868870A - Biological modifier for snowseductive and application thereof - Google Patents
Biological modifier for snowseductive and application thereof Download PDFInfo
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- CN114868870A CN114868870A CN202210265715.4A CN202210265715A CN114868870A CN 114868870 A CN114868870 A CN 114868870A CN 202210265715 A CN202210265715 A CN 202210265715A CN 114868870 A CN114868870 A CN 114868870A
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- 239000003607 modifier Substances 0.000 title claims abstract description 44
- 102000004190 Enzymes Human genes 0.000 claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 claims abstract description 25
- 229940088598 enzyme Drugs 0.000 claims abstract description 25
- 108091005804 Peptidases Proteins 0.000 claims abstract description 22
- 239000004365 Protease Substances 0.000 claims abstract description 22
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 22
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 21
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 21
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 18
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 claims abstract description 15
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims description 43
- 238000003756 stirring Methods 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 235000000346 sugar Nutrition 0.000 claims description 24
- 230000000694 effects Effects 0.000 claims description 17
- 235000013312 flour Nutrition 0.000 claims description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 229920000881 Modified starch Polymers 0.000 claims description 15
- 239000004368 Modified starch Substances 0.000 claims description 15
- 235000019426 modified starch Nutrition 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 12
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 230000002538 fungal effect Effects 0.000 claims description 4
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 5
- 240000007594 Oryza sativa Species 0.000 claims 2
- 239000010985 leather Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 13
- 238000005336 cracking Methods 0.000 abstract description 4
- 238000005057 refrigeration Methods 0.000 abstract description 4
- 238000005491 wire drawing Methods 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 description 32
- 235000019698 starch Nutrition 0.000 description 32
- 239000008107 starch Substances 0.000 description 32
- 239000000203 mixture Substances 0.000 description 19
- 238000005303 weighing Methods 0.000 description 18
- 241000209094 Oryza Species 0.000 description 14
- 235000013399 edible fruits Nutrition 0.000 description 11
- 239000008256 whipped cream Substances 0.000 description 11
- 240000008415 Lactuca sativa Species 0.000 description 10
- 239000003921 oil Substances 0.000 description 10
- 239000002245 particle Substances 0.000 description 10
- 235000012045 salad Nutrition 0.000 description 10
- 239000000843 powder Substances 0.000 description 9
- 238000007493 shaping process Methods 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 230000008707 rearrangement Effects 0.000 description 8
- 229920000856 Amylose Polymers 0.000 description 7
- 229920000945 Amylopectin Polymers 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 229920001221 xylan Polymers 0.000 description 3
- 150000004823 xylans Chemical class 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000002288 cocrystallisation Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
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- 210000002435 tendon Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- 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)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the technical field of biological enzyme preparations, and particularly provides a biological modifier for a snowmeinian woman, which comprises the following components in percentage by mass: 1.0-5.0% alpha-amylase, 5.0-10.0% maltogenic amylase, 0.1-1.0% xylanase, 0.5-2.0% protease, 10.0-20.0% emulsifier, and the balance corn starch. The biological modifier for the snowmei skin provided by the invention takes the biological enzyme preparation and the emulsifier as main components, and the adopted food-grade enzyme preparation and the food-grade emulsifier have wide sources, mature application and simple compounding operation. The biological modifier is used for producing and processing the beautiful woman skin, the process is simple, the operation is convenient, and compared with the traditional snowy beautiful woman raw tea method, the biological modifier can obviously improve the soft glutinous wire-drawing taste of the snowy beautiful woman skin, delay the soft glutinous elasticity of the product during refrigeration, inhibit the phenomena of hardening, cracking and the like of the skin, and prolong the shelf life of the product.
Description
Technical Field
The invention belongs to the technical field of biological enzyme preparations, and particularly relates to a biological modifier for a snowmeinian woman and application thereof.
Background
The snowmeinian woman is a dessert originated from japan and is also popular with people in China. The snowmei woman is fine, white, soft and glutinous, the outer surface of the snowmei woman is Q elastic and chewy ice skin, the inner side of the snowmei woman is fruit particles wrapped by whipped cream, and the snowmei woman is sour, sweet, rich in mouthfeel, and better in mouthfeel after being refrigerated.
The snowmei niangpi is prepared by conventionally preparing glutinous rice flour, modified starch and sugar into milk paste, steaming, adding butter or salad oil, kneading, cooling, grouping, rolling into thin skin, and wrapping with whipped cream and fruit granules. The product of the snowmei woman has the phenomena of starch retrogradation, hardened skin and even crack during the cold storage, the product sale is seriously influenced, and the commercial snowmei woman needs a certain shelf life, so that no solution is provided for the problem at present.
The application of biological enzymes in the food field is already well done, and particularly, the degradation of amylose by alpha-amylase and maltogenic amylase can effectively prevent the rearrangement and crystallization of starch molecular chains, and has obvious effect on the anti-aging of flour products. The emulsifier can improve rearrangement crystallization of amylose and amylopectin amylose branches by virtue of its amphoteric surface activity, and keep dough elasticity and extensibility. Therefore, the biological enzyme preparation is combined with the emulsifier, and the biological modifier capable of remarkably improving the refrigeration quality of the snowmei woman is provided.
Disclosure of Invention
The invention aims to solve the problems that the snowmei woman product in the prior art can generate starch retrogradation, skin hardening and cracks during cold storage.
Therefore, the invention provides a biological modifier for a snowy beautiful woman, which comprises the following components in percentage by mass: 1.0-5.0% alpha-amylase, 5.0-10.0% maltogenic amylase, 0.1-1.0% xylanase, 0.5-2.0% protease, 10.0-20.0% emulsifier, and the balance corn starch.
The alpha-amylase and the maltogenic amylase can hydrolyze alpha-1, 4 glycosidic bonds on side chain branches of amylose and amylopectin, so that the molecular weights of the side chains of the amylose and the amylopectin are reduced, the rearrangement of the amylose is hindered, the crystallinity of the amylopectin is reduced, the retrogradation of the starch is effectively relieved, and dextrin generated by hydrolysis can interfere with the rearrangement of the starch. The xylanase can hydrolyze xylan in the glutinous rice flour to release water so as to increase the extensibility of the dough. The protease can hydrolyze part of protein, improve the tendon structure of the dough, reduce the toughness of the snowy beautiful woman skin and increase the soft waxy mouthfeel. The emulsifier has the amphoteric characteristic of a surfactant, and a hydrophobic segment group of the emulsifier is inserted into an alpha-helical structure of gelatinized amylose molecules to be subjected to hydrophobic combination to form an amylose-lipid complex, and the complex can form cocrystallization with amylopectin, so that the aggregation rearrangement of the starch molecules is hindered, the starch retrogradation is inhibited, and the dough keeps the extensibility and elasticity for a long time.
Through the synergistic effect of the components, the ductility of the dough can be increased in the preparation process of the snowmei skin dough, macromolecular structures such as starch, xylan and protein in the snowmei skin main material glutinous rice flour and the modified starch are degraded into oligomeric molecules, and the opportunities of rearrangement orientation and crystallization of starch molecular chains are reduced, so that the starch retrogradation phenomenon is prevented, and the elastic soft glutinous appearance of the snowmei skin is maintained.
Specifically, the enzyme activity of the alpha-amylase is 50000-100000U/g, the enzyme activity of the maltogenic amylase is 5000-10000U/g, the enzyme activity of the xylanase is 20000-80000U/g, and the enzyme activity of the protease is 100000-300000U/g.
Specifically, the alpha-amylase includes at least one of bacterial alpha-amylase and fungal alpha-amylase.
Specifically, the protease is at least one of fungal protease, bacterial protease or plant protease.
Specifically, the emulsifier comprises at least one of sucrose fatty acid ester, diacetyl tartaric acid ester of monoglyceride, calcium stearoyl lactylate, and sodium stearoyl lactylate.
The invention also provides a making method of the snowy beautiful woman skin, which comprises the following steps:
(1) adding any one of the biological improver for the snowmeinian woman into a raw material of the snowmeinian woman skin, adding sugar water, uniformly stirring to obtain a thin paste, and standing;
(2) and (3) stirring the thin batter again, steaming, adding edible oil while stirring, kneading until smooth to obtain dough, cooling, cutting the dough, and rolling to obtain the snowmei skin.
Specifically, in the step (1), the addition amount of the biological modifier for the snowy beautiful woman is 50-500ppm based on the mass of the raw material of the snowy beautiful woman.
Specifically, the raw materials of the snowy beautiful woman skin in the step (1) comprise modified starch and glutinous rice flour; the mass ratio of the modified starch to the glutinous rice flour is 10 (1-5).
Specifically, the sugar water concentration in the step (1) is 10-20%.
Specifically, the addition amount of the edible oil in the step (2) is 5-10% of the mass of the raw material of the snowy beautiful woman skin.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the biological modifier for the snowmei skin provided by the invention takes the biological enzyme preparation and the emulsifier as main components, and the adopted food-grade enzyme preparation and the food-grade emulsifier have wide sources, mature application and simple compounding operation. In the preparation of the batter, the biological enzyme can also increase the ductility of the dough, the operability and the uniformity of the snowy beautiful woman skin, and the small molecular substances generated by enzymolysis can also add the flavor; meanwhile, the addition of the emulsifier can emulsify the grease added into the batter, so that the grease is more uniformly distributed, and the soft glutinous elasticity of the snowy beautiful woman skin is further increased. The biological modifier is used for producing and processing the beautiful woman skin, the process is simple, the operation is convenient, and compared with the traditional snowy beautiful woman raw tea method, the biological modifier can obviously improve the soft glutinous wire-drawing taste of the snowy beautiful woman skin, delay the soft glutinous elasticity of the product during refrigeration, inhibit the phenomena of hardening, cracking and the like of the skin, and prolong the shelf life of the product.
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 effect of the biological improver for snowy beauty of the present invention will be examined by way of specific examples. The biological enzyme preparation used in the embodiment of the invention is provided by Wuhan Xinhuayan biological GmbH, the enzyme activity of alpha-amylase is 100000U/g, the enzyme activity of maltogenic amylase is 8000U/g, the enzyme activity of xylanase is 60000U/g, and the enzyme activity of protease is 100000U/g.
The embodiment provides a biological modifier for a snowy beautiful woman, which comprises the following components in percentage by mass: 5.0% of alpha-amylase, 10.0% of maltogenic amylase, 0.9% of xylanase, 0.8% of protease, 10.0% of sucrose fatty acid ester and the balance of corn starch.
The biological modifier is used for making the snowy beautiful woman skin, and the specific steps are as follows:
(1) weighing 15g of sugar powder, and dissolving in 85g of water to obtain sugar water; weighing 50g of modified starch and 15g of glutinous rice flour as the raw materials of the snowy beautiful woman skin, adding the biological modifier into the raw materials according to the addition of 250ppm by mass of the snowy beautiful woman skin raw materials, mixing, pouring the sweet water into the raw materials, fully stirring uniformly to form a thin batter, and standing for 20 min.
(2) And (3) uniformly stirring the thin batter again, then putting the thin batter into a steamer, steaming the thin batter for 20min with strong fire, adding 5g of salad oil into the steamed batter while stirring the steamed batter, kneading the mixture until the mixture is smooth to obtain dough, and cooling and dividing the dough.
Rolling the cut small dough into small dough pieces of 25g each, flattening to the thickness of about 0.5cm, scattering anti-sticking starch on the surfaces, wrapping the rolled snowy charming skin with whipped cream and fruit particles, closing the skin, shaping, scattering anti-sticking starch, placing the skin in a sealed bag, and refrigerating at 0-4 ℃ for one week.
The surface morphology, color and taste of the refrigerated snowmei woman are scored, the scoring standards are shown in table 1, and the scoring results are shown in table 2.
Example 2:
the embodiment provides a biological modifier for a snowy beautiful woman, which comprises the following components in percentage by mass: 4.0% of alpha-amylase, 8.0% of maltogenic amylase, 0.5% of xylanase, 1.0% of protease, 14.0% of diacetyl tartaric acid monoglyceride and the balance of corn starch.
The biological modifier is used for making the snowy beautiful woman skin, and the specific steps are as follows:
(1) weighing 15g of sugar powder, and dissolving in 85g of water to obtain sugar water; weighing 50g of modified starch and 15g of glutinous rice flour as the raw materials of the snowy beautiful woman skin, adding the biological modifier into the raw materials according to the addition of 50ppm by mass of the snowy beautiful woman skin raw materials, mixing, pouring the sweet water into the raw materials, fully stirring uniformly to form a thin batter, and standing for 20 min.
(2) And (3) uniformly stirring the thin batter again, then putting the thin batter into a steamer, steaming the thin batter for 20min with strong fire, adding 5g of salad oil into the steamed batter while stirring the steamed batter, kneading the mixture until the mixture is smooth to obtain dough, and cooling and dividing the dough.
Rolling the cut small dough into small dough pieces of 25g each, flattening to the thickness of about 0.5cm, scattering anti-sticking starch on the surfaces, wrapping the rolled snowy charming skin with whipped cream and fruit particles, closing the skin, shaping, scattering anti-sticking starch, placing the skin in a sealed bag, and refrigerating at 0-4 ℃ for one week.
The surface morphology, color and taste of the refrigerated snowmei woman are scored, the scoring standards are shown in table 1, and the scoring results are shown in table 2.
Example 3:
the embodiment provides a biological modifier for a snowy beautiful woman, which comprises the following components in percentage by mass: 2.5% of alpha-amylase, 7.0% of maltogenic amylase, 1.0% of xylanase, 2.0% of protease, 16.0% of calcium stearoyl lactylate and the balance of corn starch.
The biological modifier is used for making the snowy beautiful woman skin, and the specific steps are as follows:
(1) weighing 15g of sugar powder, and dissolving in 85g of water to obtain sugar water; weighing 50g of modified starch and 15g of glutinous rice flour as the raw materials of the snowy beautiful woman skin, adding the biological modifier into the raw materials according to the addition of 100ppm by mass of the snowy beautiful woman skin raw materials, mixing, pouring the sweet water into the raw materials, fully stirring uniformly to form a thin batter, and standing for 20 min.
(2) And (3) uniformly stirring the thin batter again, then putting the thin batter into a steamer, steaming the thin batter for 20min with strong fire, adding 5g of salad oil into the steamed batter while stirring the steamed batter, kneading the mixture until the mixture is smooth to obtain dough, and cooling and dividing the dough.
Rolling the cut small dough into small dough pieces of 25g each, flattening to the thickness of about 0.5cm, scattering anti-sticking starch on the surfaces, wrapping the rolled snowy charming skin with whipped cream and fruit particles, closing the skin, shaping, scattering anti-sticking starch, placing the skin in a sealed bag, and refrigerating at 0-4 ℃ for one week.
The surface morphology, color and taste of the refrigerated snowmei woman are scored, the scoring standards are shown in table 1, and the scoring results are shown in table 2.
Example 4:
the embodiment provides a biological modifier for a snowy beautiful woman, which comprises the following components in percentage by mass: 3.5% of alpha-amylase, 8.0% of maltogenic amylase, 0.5% of xylanase, 1.0% of protease, 11.0% of calcium stearoyl lactylate and the balance of corn starch.
The biological modifier is used for making the snowy beautiful woman skin, and the specific steps are as follows:
(1) weighing 15g of sugar powder, and dissolving in 85g of water to obtain sugar water; weighing 50g of modified starch and 15g of glutinous rice flour as the raw materials of the snowy beautiful woman skin, adding the biological modifier into the raw materials according to the addition of 100ppm by mass of the snowy beautiful woman skin raw materials, mixing, pouring the sweet water into the raw materials, fully stirring uniformly to form a thin batter, and standing for 20 min.
(2) And (3) uniformly stirring the thin batter again, then putting the thin batter into a steamer, steaming the thin batter for 20min with strong fire, adding 5g of salad oil into the steamed batter while stirring the steamed batter, kneading the mixture until the mixture is smooth to obtain dough, and cooling and dividing the dough.
Rolling the cut small dough into small dough pieces of 25g each, flattening to the thickness of about 0.5cm, scattering anti-sticking starch on the surfaces, wrapping the rolled snowy charming skin with whipped cream and fruit particles, closing the skin, shaping, scattering anti-sticking starch, placing the skin in a sealed bag, and refrigerating at 0-4 ℃ for one week.
The surface morphology, color and taste of the refrigerated snowmei woman are scored, the scoring standards are shown in table 1, and the scoring results are shown in table 2.
Example 5:
the embodiment provides a biological modifier for a snowy beautiful woman, which comprises the following components in percentage by mass: 2.0% of alpha-amylase, 6.0% of maltogenic amylase, 0.3% of xylanase, 0.5% of protease, 18.0% of sucrose fatty acid ester and the balance of corn starch.
The biological modifier is used for making the snowseductive skin, and the specific steps are as follows:
(1) weighing 15g of sugar powder, and dissolving in 85g of water to obtain sugar water; weighing 50g of modified starch and 15g of glutinous rice flour as the raw materials of the snowy beautiful woman skin, adding the biological modifier into the raw materials according to the addition of 300ppm by mass of the snowy beautiful woman skin raw materials, mixing, pouring the sweet water into the raw materials, fully stirring uniformly to form a thin batter, and standing for 20 min.
(2) And (3) uniformly stirring the thin batter again, then putting the thin batter into a steamer, steaming the thin batter for 20min with strong fire, adding 5g of salad oil into the steamed batter while stirring the steamed batter, kneading the mixture until the mixture is smooth to obtain dough, and cooling and dividing the dough.
Rolling the cut small dough into small dough pieces of 25g each, flattening to the thickness of about 0.5cm, scattering anti-sticking starch on the surfaces, wrapping the rolled snowy charming skin with whipped cream and fruit particles, closing the skin, shaping, scattering anti-sticking starch, placing the skin in a sealed bag, and refrigerating at 0-4 ℃ for one week.
The surface morphology, color and taste of the refrigerated snowmei woman are scored, the scoring standards are shown in table 1, and the scoring results are shown in table 2.
Example 6:
the embodiment provides a biological modifier for a snowy beautiful woman, which comprises the following components in percentage by mass: 1.0% alpha-amylase, 5.0% maltogenic amylase, 0.5% xylanase, 1.5% protease, 20.0% emulsifier, and the balance corn starch; the emulsifier comprises calcium stearoyl lactate and sodium stearoyl lactylate in a mass ratio of 1: 1.
The biological modifier is used for making the snowy beautiful woman skin, and the specific steps are as follows:
(1) weighing 15g of sugar powder, and dissolving in 85g of water to obtain sugar water; weighing 50g of modified starch and 15g of glutinous rice flour as the raw materials of the snowy beautiful woman skin, adding the biological modifier into the raw materials according to the addition of 500ppm by mass of the snowy beautiful woman skin raw materials, mixing, pouring the sweet water into the raw materials, fully stirring uniformly to form a thin batter, and standing for 20 min.
(2) And (3) uniformly stirring the thin batter again, then putting the thin batter into a steamer, steaming the thin batter for 20min with strong fire, adding 5g of salad oil into the steamed batter while stirring the steamed batter, kneading the mixture until the mixture is smooth to obtain dough, and cooling and dividing the dough.
Rolling the cut small dough into small dough pieces of 25g each, flattening to the thickness of about 0.5cm, scattering anti-sticking starch on the surfaces, wrapping the rolled snowy charming skin with whipped cream and fruit particles, closing the skin, shaping, scattering anti-sticking starch, placing the skin in a sealed bag, and refrigerating at 0-4 ℃ for one week.
The surface morphology, color and taste of the refrigerated snowmei woman are scored, the scoring standards are shown in table 1, and the scoring results are shown in table 2.
Comparative example 1:
in the comparative example, a batch of snowy beautiful woman is prepared without using a biological modifier, and the specific steps are as follows:
(1) weighing 15g of sugar powder, and dissolving in 85g of water to obtain sugar water; weighing 50g of modified starch and 15g of glutinous rice flour as the raw materials of the snowy beautiful woman skin, pouring the sweet water into the raw materials, fully stirring the mixture evenly to form a thin batter, and standing the thin batter for 20 min.
(2) And (3) uniformly stirring the thin batter again, then putting the thin batter into a steamer, steaming the thin batter for 20min with strong fire, adding 5g of salad oil into the steamed batter while stirring the steamed batter, kneading the mixture until the mixture is smooth to obtain dough, and cooling and dividing the dough.
Rolling the cut small dough into small dough pieces of 25g each, flattening to the thickness of about 0.5cm, scattering anti-sticking starch on the surfaces, wrapping the rolled snowy charming skin with whipped cream and fruit particles, closing the skin, shaping, scattering anti-sticking starch, placing the skin in a sealed bag, and refrigerating at 0-4 ℃ for one week.
The surface morphology, color and taste of the refrigerated snowmei woman are scored, the scoring standards are shown in table 1, and the scoring results are shown in table 2.
Comparative example 2:
the embodiment provides a biological enzyme preparation for a snowy beautiful woman, which comprises the following components in percentage by mass: 5.0% alpha-amylase, 10.0% maltogenic amylase, 0.9% xylanase, 0.8% protease, and the balance corn starch.
The biological enzyme preparation is used for making the snowseductive skin, and the specific steps are as follows:
(1) weighing 15g of sugar powder, and dissolving in 85g of water to obtain sugar water; weighing 50g of modified starch and 15g of glutinous rice flour as raw materials of the snowy beautiful woman skin, adding the biological enzyme preparation into the raw materials according to the addition of 250ppm by mass of the snowy beautiful woman skin raw materials, mixing, pouring the syrup into the raw materials, fully stirring uniformly, forming a thin batter, and standing for 20 min.
(2) And (3) uniformly stirring the thin batter again, then putting the thin batter into a steamer, steaming the thin batter for 20min with strong fire, adding 5g of salad oil into the steamed batter while stirring the steamed batter, kneading the mixture until the mixture is smooth to obtain dough, and cooling and dividing the dough.
Rolling the cut small dough into small dough pieces of 25g each, flattening to the thickness of about 0.5cm, scattering anti-sticking starch on the surfaces, wrapping the rolled snowy charming skin with whipped cream and fruit particles, closing the skin, shaping, scattering anti-sticking starch, placing the skin in a sealed bag, and refrigerating at 0-4 ℃ for one week.
The surface morphology, color and taste of the refrigerated snowmei woman are scored, the scoring standards are shown in table 1, and the scoring results are shown in table 2.
Comparative example 3:
the embodiment provides an additive for a snowy beautiful woman, which comprises the following components in percentage by mass: 10.0 percent of sucrose fatty acid ester, and the balance of corn starch.
The additive is used for making the snowy beautiful woman skin, and the specific steps are as follows:
(1) weighing 15g of sugar powder, and dissolving in 85g of water to obtain sugar water; weighing 50g of modified starch and 15g of glutinous rice flour as raw materials of the snowy beautiful woman skin, adding an additive into the raw materials according to the addition of 250ppm by mass of the snowy beautiful woman skin raw materials, mixing, pouring sugar water into the raw materials, fully stirring uniformly to form a thin batter, and standing for 20 min.
(2) And (3) uniformly stirring the thin batter again, then putting the thin batter into a steamer, steaming the thin batter for 20min with strong fire, adding 5g of salad oil into the steamed batter while stirring the steamed batter, kneading the mixture until the mixture is smooth to obtain dough, and cooling and dividing the dough.
Rolling the cut small dough into small dough pieces of 25g each, flattening to the thickness of about 0.5cm, scattering anti-sticking starch on the surfaces, wrapping the rolled snowy charming skin with whipped cream and fruit particles, closing the skin, shaping, scattering anti-sticking starch, placing the skin in a sealed bag, and refrigerating at 0-4 ℃ for one week.
The surface morphology, color and taste of the refrigerated snowmei woman are scored, the scoring standards are shown in table 1, and the scoring results are shown in table 2.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory Scoring results
Compared with comparative example 1, the snowmei skin biological modifier prepared in examples 1-6 has obviously better surface morphology, color and taste, and no skin cracking and hardening phenomenon, and shows that the addition of the snowmei skin biological modifier provided by the invention can obviously increase the ductility and elasticity of the paste, and prolong the soft and glutinous characteristics of the snowmei skin biological modifier during low-temperature storage. As can be seen from example 1 and comparative examples 2-3, the reason for this effect is that the enzymatic hydrolysis of the enzyme preparation in the biological modifier reduces the molecular weight of starch, hydrolyzes xylan and protein in the raw material to release water and produce low molecular weight substances, interferes the rearrangement of starch molecules to prevent retrogradation; and secondly, due to the amphoteric surface activity of the emulsifier in the biological modifier, an amylose-lipid compound can be formed with starch molecules and forms cocrystallization with amylopectin, so that the aggregation rearrangement of the starch molecules is prevented, and the retrogradation and hardening of the snowmei skin are delayed. The synergistic effect of the enzyme preparation and the emulsifier obviously improves the soft waxy and wiredrawing mouthfeel of the snowmei skin, delays the soft waxy elasticity of the product during refrigeration, inhibits the phenomena of hard skin, cracking and the like, and prolongs the shelf life of the product.
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 (10)
1. The biological modifier for the snowmeinian woman is characterized by comprising the following components in percentage by mass: 1.0-5.0% alpha-amylase, 5.0-10.0% maltogenic amylase, 0.1-1.0% xylanase, 0.5-2.0% protease, 10.0-20.0% emulsifier, and the balance corn starch.
2. The biological modifier for snowbrids of claim 1, characterized in that: the enzyme activity of the alpha-amylase is 50000-100000U/g, the enzyme activity of the maltogenic amylase is 5000-10000U/g, the enzyme activity of the xylanase is 20000-80000U/g, and the enzyme activity of the protease is 100000-300000U/g.
3. The biological modifier for snowbrids of claim 1, characterized in that: the alpha-amylase comprises at least one of a bacterial alpha-amylase and a fungal alpha-amylase.
4. The biological modifier for snowbrids of claim 1, characterized in that: the protease is at least one of fungal protease, bacterial protease or plant protease.
5. The biological modifier for snowbrids of claim 1, characterized in that: the emulsifier comprises at least one of sucrose fatty acid ester, diacetyl tartaric acid ester of monoglyceride, calcium stearoyl lactylate and sodium stearoyl lactylate.
6. A manufacturing method of a snow encaustic skin is characterized by comprising the following steps:
(1) adding the biological modifier for the snowseductive as claimed in any one of claims 1 to 5 into a snowseductive leather raw material, adding sugar water, uniformly stirring to obtain a thin batter, and standing;
(2) and (3) stirring the thin batter again, steaming, adding edible oil while stirring, kneading until smooth to obtain dough, cooling, cutting the dough, and rolling to obtain the snowmei skin.
7. The method for manufacturing the snowy beautiful skin according to claim 6, characterized in that: in the step (1), the addition amount of the biological modifier for the snowmei woman is 50-500ppm based on the mass of the raw material of the snowmei woman.
8. The method for manufacturing the snowy beautiful skin according to claim 6, characterized in that: the raw materials of the snowy beautiful woman skin in the step (1) comprise modified starch and glutinous rice flour; the mass ratio of the modified starch to the glutinous rice flour is 10 (1-5).
9. The method for manufacturing the snowy beautiful skin according to claim 6, characterized in that: the concentration of the sugar water in the step (1) is 10-20%.
10. The method for manufacturing the snowy beautiful skin according to claim 6, characterized in that: the addition amount of the edible oil in the step (2) is 5-10% of the mass of the snowsedum skin raw material.
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Cited By (1)
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| CN116210846A (en) * | 2022-11-17 | 2023-06-06 | 苏州维邦生物科技有限公司 | Compound enzyme preparation modified snow-charming skin and production process thereof |
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