CN106071766A - A kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake and processing method thereof - Google Patents
A kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake and processing method thereof Download PDFInfo
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- CN106071766A CN106071766A CN201610525635.2A CN201610525635A CN106071766A CN 106071766 A CN106071766 A CN 106071766A CN 201610525635 A CN201610525635 A CN 201610525635A CN 106071766 A CN106071766 A CN 106071766A
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Classifications
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- 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
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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Abstract
The processing method that the invention discloses a kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake: count by weight, take deproteinization dephosphorization rice flour 60～90 parts, fish protein powder 0～10 parts, lactalbumin powder 0～10 parts, dietary fiber 5～20 parts, Vegetable powder 1～10 parts, vegetable oil 0～5 parts, white sugar 3～10 parts, leaven 0.5～8 parts, water 50～150 parts, mix homogeneously, put into fermenting case and carry out fermentation process, proof in proofing box after having fermented, put into steam box and cook and obtain deproteinization dephosphorization nutrient steamed sponge cake.The steamed sponge cake prepared is nutritious, has the most functional beneficially Patients with Chronic Renal Disease and eats.This rich choice of products nutritious recipe of nephrotic, improves patients ' life quality, delays the development of kidney disease, be significant nephrotic.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake
And processing method.
Background technology
Chronic nephropathy in clinic, be diagnosed as glomerulonephritis, latent nephritis, pyelonephritis, Henoch Schonlein purpura nephritis,
Lupus erythematosus nephritis, gout kidney, IGA nephropathy, nephrotic syndrome, membranous nephropathy, nephrotic syndrome, diabetic nephropathy, hypertension
Nephropathy, polycystic kidney, etc., when the morbidity of nephropathy delays difficulty more, the time more than three months, patient urine and relevant physiochemical indice
Occurring abnormal, Renal Paphology, iconography note abnormalities, or the glomerule effective filtration rate of kidney is less than 60%, all can be referred to as
For " chronic nephropathy ".Chronic nephropathy such as fails timely and effective treatment, the progress that causes that sb.'s illness took a turn for the worse, then delay with the course of disease, chronic renal
Patient will develop into chronic renal insufficiency, renal failure, ultimately form uremia.
At present, show according to epidemiologic data, chronic nephropathy (English name is chronic kidney disease,
CKD) having become as one of principal disease threatening whole world public health, over nearly 20 years, prevalence is constantly raising.According to the world
Nephropathy association predicts, CKD patient accounts for the 10 of whole mankind's total population.China's chronic kidney disease number likely exceedes
1 hundred million, with regard to 1 example in every 10 people in city.In the U.S., the prevalence of Adult chronic's nephropathy is 10.9%, the trouble of chronic renal failure
Sick rate up to 7.6%.
Existing more than the 100 year history of low protein diet treatment Patients with Chronic Renal Disease.(English name is low-to low protein diet
Protein diet, LPD) not only can reduce the urinary protein excretion of patients with chronic renal failure, and renal disease patient can be alleviated
Many symptoms of uremia and saccharide, disorders of lipid metabolism.Taken in by limit protein matter, reduce metabolic refuse storage in vivo
Metabolic acidosis that is long-pending, that prevent the accumulations such as organic acid, hydrion, phosphate from causing, improves azotemia, alleviates acidosis
The clinical symptoms brought.In low protein diet dietary restriction simultaneously, the absorption of phosphorus, can effectively reduce the excretion of urine phosphorus simultaneously
Reduce serum phosphorus levels, be conducive to improving the disorders of phosphorus metabolism of nephrotic.Low protein diet is not only and is reduced taking the photograph of total protein
Entering amount, in diet to be reduced, non-prime albumen takes in ratio.Replace non-prime albumen residual to protection patient with high-quality protein
Stay renal function, improve the symptom of nephropathy patient, reduce the index such as serum urea nitrogen and creatinine etc. and have significant effect, contribute to fall
Low urine protein, alleviates the uremic symptom of patient.
Fermented rice cake the most also referred to as ferments loin chop, is with rice as raw material, soaking, defibrination, ferments and utilizes steam gas to steam
Gelatinizing and the rice goods of molding.Its finished surface is smooth, and color and luster is pure white, internal in alveolate texture, soft sweet, has and sends out
Flavour produced by ferment.Steamed sponge cake the most on the market all uses non-deproteinization, dephosphorization rice to be prepared from, and such steamed sponge cake is not
It is suitable for nephropathy patient to eat.Chinese invention patent (Authorization Notice No. CN103564306B, authorized announcement date 2015.03.18) is public
Opened rice milling again and processing method thereof that a kind of applicable nephropathy patient eats, this invention by adding protease, effectively remove and
Reduce the albumen of low biological value in grain, by adding phytase, the content of phosphorus reducing and removing in cereal materials,
It is high that this invention can once complete cereal materials deproteinization, dephosphorization technology, deproteinizing rate and dephosphorization rate, for nephropathy patient and other diseases
People provides food material, but has the digestive function of many patients poor in a lot of nephropathy patient, and rice is nondigestible, and
Rice is inconvenient to go out to carry edible.
Chinese invention patent (Authorization Notice No. CN101756079B, authorized announcement date 2012.04.18), discloses one
Fermented rice cake and preparation method thereof, it is proposed that the optimal proportion of the proportioning raw materials of fermented rice cake, and by thermostatic mode heating fermentation
Rice & peanut milk, shortens the fermentation time of Rice & peanut milk so that the not rotten taste turned sour of the fermented rice cake made, this invention is made
Fermented rice cake is in good taste, never degenerates and turns sour, but the rice raw material in this steamed sponge cake does not carries out deproteinization dephosphorization, is not suitable for nephropathy sick
People eats.
Chinese invention patent (application publication number CN105192515A, Shen Qing Publication day 2015.12.30) discloses a kind of strong
The manufacture method of health Herba Spinaciae Semen Oryzae steamed sponge cake, the protein in raw material Semen Oryzae is removed by protease, and does not uses by this invention
Fermentation technology, the steamed sponge cake produced has fluffy resilient health novel fermented rice cake, improves the utilization of China's Semen Oryzae simultaneously
Rate, but do not add the high-quality protein suitable for nephropathy patient, it is impossible to ensure the demand that nephropathy patient is balanced in nutrition, and
And containing substantial amounts of potassium, sodium composition in the chopped spinach with ham & carrot added, be not suitable for nephropathy patient and eat.
Summary of the invention
The purpose of the present invention is aiming at the deficiency of above-mentioned technology, it is provided that a kind of deproteinization dephosphorization, is suitable for nephropathy patient's food
Processing method with the nutrient steamed sponge cake ensureing again nephropathy patient's demand balanced in nutrition.
For achieving the above object, the technical solution used in the present invention is:
A kind of processing method of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake, its preparation method is:
Count by weight, take deproteinization dephosphorization rice flour 60～90 parts, fish protein powder 0～10 parts, lactalbumin powder 0～
10 parts, dietary fiber 5～20 parts, Vegetable powder 1～10 parts, vegetable oil 0～5 parts, white sugar 3～10 parts, leaven 0.5～8 parts,
Water 50～150 parts, mix homogeneously, put into fermenting case and carry out fermentation process, proof in proofing box after having fermented, put into steam
Cabinet cooks and obtains deproteinization dephosphorization nutrient steamed sponge cake.
Described lactalbumin powder is the lactalbumin powder that soup minister is good for brand again.
Described dietary fiber is soybean dietary fiber, wheat edible fiber, Herba bromi japonici dietary fiber, fruit meal fiber, chrysanthemum
Taro powder, Rhizoma amorphophalli powder, polydextrose, resistant starch, resistant dextrin, chitin, chitosan, oligofructose, oligomeric isomaltose, cotton
At least one in seed sugar, stachyose；By adding multiple dietary fiber, improve intestinal digestion, reduce blood glucose, there is health care
Effect；
Described Vegetable powder is dephosphorization Vegetable powder, for dephosphorization Herba Spinaciae powder, dephosphorization Radix Dauci Sativae powder, dephosphorization Herba Astragali Sinici powder, dephosphorization Fructus Lycopersici esculenti
Powder, dephosphorization mealy potato, dephosphorization Fructus Cucurbitae moschatae powder, dephosphorization white gourd powder, dephosphorization cucumber powder, dephosphorization sugar beet powder, dephosphorization celery powder, dephosphorization Rhizoma Dioscoreae
At least one in powder, dephosphorization red date powder, dephosphorization Lotus root congee, dephosphorization asparagus powder, dephosphorization Thallus Porphyrae powder, dephosphorization mushroom powder；Wherein take off
Phosphorus Vegetable powder vegetable raw-material is chosen containing potassium, raw material that sodium is low, reduces the potassium in Vegetable powder, sodium content as far as possible, reduces nephropathy
The kidney burden of patient, by adding low potassium Vegetable powder, vitimin supplement, nourishing the liver and kidney, improves renal function.
Described vegetable oil is Semen Maydis oil, Rice oil, Oleum Arachidis hypogaeae semen, Oleum Camelliae, olive oil, Oleum sesami, safflower oil, sunflower seed
At least one in oil, Oleum Brassicae campestris, Semen Tritici aestivi germ oil, Semen Lini oil, walnut oil, above-mentioned vegetable oil is all that beneficially human body is inhaled
Receive vegetable oil, reduce the accumulation in vivo of metabolic refuse, reduce the burden of kidney；
Described leaven is one or both in yeast, lactic acid bacteria；Yeast in leaven is that Angel low sugar is high
Active dry yeast, lactic acid bacteria is Angel Yeast ferment agent for Yoghourt 8 bacterium probiotic powder strain lactic acid bacteria.
Preferably, described leaven is for count by weight, yeast: lactic acid bacteria is the composite ferment of 1～6:1,
The steamed sponge cake using the composite ferment of this proportioning to issue has good local flavor and mouthfeel.
The preparation method of described fish protein powder is: be raw material by freshwater fish, is first carried out with water, uses eliminating sargassum smell
(chlorine dioxide mass percent concentration is 0.01～the aqueous solution of 0.1% or Fructus Citri Limoniae that mass percent concentration is 1～5% in agent
Juice) defishying, defishying 5～10min, break into fish slurry with beater, in fish is starched, then add protease carry out albumen
Hydrolysis process, protease consumption is the 0.01～0.6% of fish slurry quality, control reaction pH3.0～9.5, temperature 20～60 DEG C, time
Between 0.5～3h, control protein hydrolysis degree 6～12, again by after Proteolytic enzyme fish starch carry out high temperature enzyme denaturing process, high temperature goes out
Enzyme temperature controls at 80～90 DEG C, and the high temperature enzyme denaturing time is 30～60min, then enzyme denaturing fish slurry after complete is used ion exchange
Resin carries out desalting processing and obtains fish protein liquid, is finally concentrated by fish protein liquid, is dried, obtains fish protein powder；The flesh of fish
Egg albumen powder is high-quality protein, and by enzymolysis, the fish protein peptide between aminoacid and protein obtained, it is little to by two
Individual aminoacid forms, and big extremely hundreds of aminoacid are formed by connecting by peptide bond, are biologically active peptides, and this high-quality protein is a kind of
Peptide protein, is readily absorbed by, and contributes to reducing urine protein, alleviates the burden of kidney, meanwhile, can reduce the possibility of protein allergies
Property.
The preparation method of described deproteinization dephosphorization rice flour is: with rice as raw material, first cleans with water, wears into Rice & peanut milk, so
Backward Rice & peanut milk adds protease and carries out proteolytic treatment, use protease hydrolysis to process and can reduce the macromole in rice
Non-prime albumen；Protease consumption is the 0.05～1% of Rice & peanut milk quality, reaction pH:3.0～9.5, temperature: 20～60 DEG C, time
Between: 1～5h, then the Rice & peanut milk after Proteolytic enzyme is centrifuged, washing, dried obtains deproteinization dephosphorization rice flour, is entering
While before or after row protease hydrolysis processes or processing with protease hydrolysis, add lactic acid bacteria and carry out lactate fermentation process,
Lactate fermentation processes the effect that can improve deproteinization and dephosphorization further, and the lactic acid bacteria for fermentation includes Lactobacillus, chain
Coccus, Leuconostoc, Bifidobacterium, Pediococcus lactic bacteria strain at least one；Preferably, the lactic acid of described addition
Bacterium is two kinds in Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Pediococcus, the weight portion of two kinds of Pseudomonas
Number ratio is 1～10:1～10；It is highly preferred that the lactic acid bacteria of described addition is Lactobacillus, Streptococcus, Leuconostoc, double
In discrimination Bacillus, Pediococcus three kinds, the ratio of weight and number of three kinds of Pseudomonas is 1～10:1～10:1～10.Employing lactic acid is sent out
Ferment processes can reduce the phosphorus composition in rice；Use deproteinization dephosphorization rice flour, decrease non-prime albumen and decrease phosphorus
Point, and potassium, sodium composition, it is suitable for Patients with Chronic Renal Disease and eats.
Described Lactobacillus includes Deshi Lactobacillus (L.delbrueckii), Lactobacillus bulgaricus
(L.bulgaricus), lactobacillus helveticus (L.helviticus), bacillus acidophilus (L.acido phlus) and lactobacillus casei
And subspecies etc. (L.casei)；Lactobacillus brevis (L.brevis) and Lactobacillus fermenti (L.fementi), Streptococcus includes breast
Acid streptococci (S.lactis), diacetyl streptococcus acidi lactici (S.diacetilactis), Streptococcus cremoris (S.creamoris)
With addicted to Streptococcus lactis (Lister) Lohnis 1909.554. (S.thermophilus), Leuconostoc includes Leuconostoc mesenteroides (Leuc.Mesenteroides)
And subsp. cremoris (Leuc.Cremoris) and dextranicum (Leuc.Dextranicun), erosion orange leukonid
(Lcuc.Citrovorum), lactic acid bright beading mattress (Leuc.Lactis) and leuconostoc oenos (Leuc.Oenos), the bright string of goldbeater's skin
Pearl bacterium subsp. cremoris (also known as leuconostoc cremoris) sees the most, its citric acid fermented generation flavour material of energy, therefore also known as phoenix
Tail bacterium, fragrance bacterium or aroma former, Bifidobacterium includes bifidobacterium bifidum (B.bifidum), bifidobacterium longum
(B.longum), bifidobacterium breve (B.breve), bifidobacteria infantis (B.infantis), bifidobacterium adolescentis
(B.adolescentis), Pediococcus includes pediococcus acidilactici (P.acidi1actic), Pediococcus pentosaceus
(P.pentasiaceus)。
Described protease is neutral protease, alkaline protease, acid protease, pepsin, trypsin, Fructus Chaenomelis egg
At least one in white enzyme, bromelain, ficin, Ginger Protease, compound protease.
The design parameter that described fermenting case sets is as temperature 20～50 DEG C, humidity 50～100%, time 60～250min；
Described proofing period is 30～90min.
The invention has the beneficial effects as follows:
The deproteinization dephosphorization rice flour that this product is prepared with bio-enzyme engineering technology, as primary raw material, adds high-quality flesh of fish egg
In vain, lactalbumin, and composite dietary and Vegetable powder, prepare nutritious, have the most functional the chronicest
The nutrient steamed sponge cake that nephrotic eats.This rich choice of products nutritious recipe of nephrotic, improves patients ' life quality, delays
The development of kidney disease, is significant to nephrotic.
Detailed description of the invention
Embodiment 1: the processing method being suitable for nephrotic's deproteinization dephosphorization nutrient steamed sponge cake, its preparation method is:
1) preparation method of fish protein powder
Being raw material by the silver carp flesh of fish, be first carried out with water, (chlorine dioxide mass percent concentration is to use offensive smell of fish remover
The aqueous solution of 0.1%) defishying, defishying 5min, break into fish slurry with beater, in fish is starched, then add pepsin
Carrying out proteolytic treatment, pepsin and papain ratio with papain is 1:15, and enzyme dosage is that fish starches quality
0.01%, control reaction pH3.0, temperature 20 DEG C, time 3h, control protein hydrolysis degree 12, then by the fish after Proteolytic enzyme
Slurry carries out high temperature enzyme denaturing process, and high temperature enzyme-removal temperature controls at 90 DEG C, and the high temperature enzyme denaturing time is 30min, then by enzyme denaturing completely after
Fish slurry use ion exchange resin to carry out desalting processing to obtain fish protein liquid, finally concentrated by fish protein liquid, be dried,
To fish protein powder；
2) preparation of deproteinization dephosphorization rice flour
With rice as raw material, first clean with water, and sterilize 30 minutes by the Ozone Water that ozone concentration is 3mg/L 15 DEG C,
Cleaning, wear into Rice & peanut milk, then add papain in Rice & peanut milk and carry out proteolytic treatment, Papain enzyme dosage is Rice & peanut milk
The 0.2% of quality, reacts pH:9.5, temperature: 20 DEG C, time: 5h, adds the De Shi breast bar of Lactobacillus after proteolytic treatment
Bacterium (L.delbrueckii), and Streptococcus addicted to Streptococcus lactis (Lister) Lohnis 1909.554. (S.thermophilus) combined ferment, Deshi Lactobacillus
(L.delbrueckii) lactate fermentation is made with addicted to the two parts by weight ratio 1:10 of Streptococcus lactis (Lister) Lohnis 1909.554. (S.thermophilus)
Agent, lactic acid starter consumption is the 2% of Rice & peanut milk quality, reacts pH:7.0, and temperature: 35 DEG C, time: 3h, then by Proteolytic enzyme
After Rice & peanut milk be centrifuged, washing, dried obtains deproteinization dephosphorization rice flour.
3) making of deproteinization dephosphorization nutrient steamed sponge cake:
Count by weight, 60 parts of deproteinization dephosphorization rice flour, fish protein powder 10 parts, lactalbumin powder 10 parts, Semen Tritici aestivi meals
Food fiber 5 parts, dephosphorization celery powder 10 parts, Semen Maydis oil 5 parts, white sugar 10 parts, leaven 8 parts, 150 parts of water, wherein: leaven is
Parts by weight meter, the composite ferment of 6 parts of yeast and lactic acid bacteria 1 part, mix homogeneously, put into fermenting case and carry out fermentation process,
Proof in proofing box after having fermented, put into steam box and cook and obtain deproteinization dephosphorization nutrient steamed sponge cake, the tool that fermenting case sets
Body parameter is: temperature 20 DEG C, humidity 100%, time 250min；Proofing period is 90min.
Embodiment 2: the processing method being suitable for nephrotic's deproteinization dephosphorization nutrient steamed sponge cake, its preparation method is:
1) preparation method of fish protein powder
Being raw material by Aristichthys nobilis meat, be first carried out with water, (mass percent concentration is the Fructus Citri Limoniae of 5% to use offensive smell of fish remover
Juice) defishying, defishying 5min, and sterilize 30 minutes by the Ozone Water that ozone concentration is 5mg/L 15 DEG C, clean, with beating
Pulp grinder breaks into fish slurry, then adds neutral protease in fish is starched and compound protease carries out proteolytic treatment, neutral protein
Enzyme and ratio 5:3 of compound protease, protease consumption is the 0.6% of fish slurry quality, control reaction pH7.0, temperature 30 DEG C, time
Between 0.5h, control protein hydrolysis degree 6, again by after Proteolytic enzyme fish starch carry out high temperature enzyme denaturing process, high temperature enzyme-removal temperature
Controlling at 80 DEG C, the high temperature enzyme denaturing time is 60min, then uses ion exchange resin to carry out at desalination in enzyme denaturing fish slurry after complete
Reason obtains fish protein liquid, is finally concentrated by fish protein liquid, is dried, obtains fish protein powder；
2) preparation of deproteinization dephosphorization rice flour
With rice as raw material, first clean with water, wear into Rice & peanut milk, in Rice & peanut milk, then add alkaline protease and Fructus Ananadis comosi egg
The ratio that white enzyme carries out proteolytic treatment, alkaline protease and bromelain is 2:1, alkaline protease and bromelain
Total consumption is the 1% of Rice & peanut milk quality, reacts pH:8.5, temperature: 45 DEG C, time: 5h, and proteolytic treatment adds sheet ball after completing
Pseudomonas pediococcus acidilactici (P.acidi1actic), Lactobacillus bacillus acidophilus (L.acido phlus) and Leuconostoc mesenteroides
Subsp. cremoris combined ferment, proportions respectively 10:1:10 makes lactic acid starter, and the consumption of lactic acid starter is Rice & peanut milk matter
The 1.2% of amount, reacts pH:4.0, temperature: 35 DEG C, time: 6h, is then centrifuged by the Rice & peanut milk after Proteolytic enzyme, and washing is dry
Dry process obtains deproteinization dephosphorization rice flour.
3) making of deproteinization dephosphorization nutrient steamed sponge cake:
90 parts of deproteinization dephosphorization rice flour, fish protein powder 5 parts, lactalbumin powder 5 parts, wheat edible fiber 20 parts, dephosphorization
Mushroom powder 1 part, Semen Maydis oil 3 parts, white sugar 3 parts, leaven 0.5 part, 50 parts of water, wherein, leaven is parts by weight meter, yeast
The composite ferment of bacterium 1 part and lactic acid bacteria 1 part, mix homogeneously, put into fermenting case and carry out fermentation process, proofing after having fermented
Proofing in case, put into steam box and cook and obtain deproteinization dephosphorization nutrient steamed sponge cake, the design parameter that fermenting case sets is as temperature 25
DEG C, humidity 50%, time 60min；Proofing period is 30min.
Embodiment 3 is suitable for the processing method of nephrotic's deproteinization dephosphorization nutrient steamed sponge cake, and its preparation method is:
1) preparation method of fish protein powder
Being raw material by Aristichthys nobilis meat, be first carried out with water, (mass percent concentration is the Fructus Citri Limoniae of 5% to use offensive smell of fish remover
Juice) defishying, defishying 5min, break into fish slurry with beater, be heated to 95 DEG C, be cooled to 30 DEG C, then in fish is starched
Adding neutral protease and acid protease carries out albumen fractional hydrolysis process, neutral protein enzyme dosage is that fish starches quality
0.05%, react pH7.0, temperature 35 DEG C, time 1h, be subsequently added into acid hop protein enzyme, consumption is the 0.05% of fish slurry quality, from
So react pH, temperature 35 DEG C, time 3h, control again to be starched by the fish after Proteolytic enzyme to carry out high temperature enzyme denaturing process, high temperature enzyme denaturing
Temperature controls at 80 DEG C, and the high temperature enzyme denaturing time is 60min, then uses ion exchange resin to take off in enzyme denaturing fish slurry after complete
Salt treatment obtains fish protein liquid, is finally concentrated by fish protein liquid, is dried, obtains fish protein powder；
2) preparation of deproteinization dephosphorization rice flour
With rice as raw material, first clean with water, wear into Rice & peanut milk, in Rice & peanut milk, then add alkaline protease, Fructus Fici
Protease and Ginger Protease carry out proteolytic treatment, the consumption of alkaline protease, ficin and Ginger Protease
Than being 2:1:1, protease total consumption is Rice & peanut milk quality 1%, the initial pH:9.5 of reaction, temperature: 45 DEG C, time: 5h, albumen
After hydrolysis process completes, add the De Shi breast of the Streptomyces thermophilus (S.thermophilus) of Streptococcus, Lactobacillus
Bacillus (L.delbrueckii) carries out lactate fermentation process, Streptomyces thermophilus (S.thermophilus) and De Shi breast bar
The ratio of bacterium (L.delbrueckii) is 10:1, and the consumption of lactic acid starter is the 1% of Rice & peanut milk quality；Fermentation is simultaneously introduced acid
Property protease, consumption is the 0.15% of fermentation liquid weight；After having fermented, the Rice & peanut milk after Proteolytic enzyme is centrifuged, washing,
Dried obtains deproteinization dephosphorization rice flour.
3) making of deproteinization dephosphorization nutrient steamed sponge cake:
80 parts of deproteinization dephosphorization rice flour, Rhizoma amorphophalli powder 10 parts, dephosphorization mushroom powder 5 parts, Oleum Helianthi 5 parts, white sugar 3 parts, breast
Acid bacterium 2 parts, 100 parts of water, mix homogeneously, put into fermenting case and carry out fermentation process, proof in proofing box after having fermented, put into
Steam box cooks and obtains deproteinization dephosphorization nutrient steamed sponge cake, the design parameter that fermenting case sets as temperature 40 DEG C, humidity 80%, time
Between 120min；Proofing period is 60min.
Embodiment 4 is suitable for the processing method of nephrotic's deproteinization dephosphorization nutrient steamed sponge cake, and its preparation method is:
1) preparation method of fish protein powder
Being raw material by Aristichthys nobilis meat, be first carried out with water, (mass percent concentration is the Fructus Citri Limoniae of 5% to use offensive smell of fish remover
Juice) defishying, defishying 5min, then process 10 minutes by the Ozone Water that ozone concentration is 10mg/L 15 DEG C, Ji Nengyou
Effect killing microorganisms, can remove again the fishy smell of fish, cleans, and breaks into fish slurry with beater, and fish slurry uses board-like high-temperature pasteurization,
80 DEG C, 20 seconds, being cooled to 37 DEG C, fish slurry uses board-like high-temperature pasteurization, 80 DEG C, 20 seconds, is cooled to 37 DEG C, then starches to fish
Middle addition acid protease carries out proteolytic treatment, and acidic protein enzyme dosage is the 0.05% of fish slurry quality, controls reaction
PH4.0, temperature 37 DEG C, time 2h, the fish after Proteolytic enzyme, 10, is starched and carries out at high temperature enzyme denaturing by control protein hydrolysis degree again
Reason, high temperature enzyme-removal temperature controls at 85 DEG C, and the high temperature enzyme denaturing time is 45min, then uses ion to hand in enzyme denaturing fish slurry after complete
Change resin to carry out desalting processing and obtain fish protein liquid, finally fish protein liquid is concentrated, be dried, obtain fish protein powder；
2) preparation of deproteinization dephosphorization rice flour
With rice as raw material, first clean with water, wear into Rice & peanut milk, use board-like high-temperature pasteurization, 85 DEG C, 30 seconds, so
After be cooled to 30 DEG C, in Rice & peanut milk, add pediococcus acidilactici (P.acidi1actic) and lactobacillus plantarum, the fourth of Pediococcus
Diketone streptococcus acidi lactici (S.diacetilactis) carries out lactate fermentation process, pediococcus acidilactici and lactobacillus plantarum, fourth two
The ratio of ketone streptococcus acidi lactici is 1:10:1, pediococcus acidilactici and lactobacillus plantarum, diacetyl streptococcus acidi lactici lactate fermentation
Consumption is Rice & peanut milk quality 0.5%, the initial pH:6.0 of fermentation that agent is total, temperature: 30 DEG C, time: 1h, lactate fermentation adds after processing
Entering neutral protease and acid protease enzymolysis, the ratio of two kinds of enzymes is 1:2, and the consumption of mixed enzyme is fermentation liquid weight
0.15%, the initial pH:6.5 of reaction, temperature: 37 DEG C, time: 3h；Then the Rice & peanut milk after Proteolytic enzyme is centrifuged, washing,
Dried obtains deproteinization dephosphorization rice flour.
3) making of deproteinization dephosphorization nutrient steamed sponge cake:
60 parts of albumen dephosphorization rice flour, fish protein powder 10 parts, lactalbumin powder 10 parts, wheat edible fiber 5 parts, dephosphorization celery
Vegetable powder 10 parts, Semen Maydis oil 5 parts, white sugar 10 parts, 8 parts of yeast, 150 parts of water, mix homogeneously, put into fermenting case and carry out at fermentation
Reason, proofs after ferment in proofing box, puts into steam box and cooks and obtain deproteinization dephosphorization nutrient steamed sponge cake, fermenting case setting
Design parameter is: temperature 20 DEG C, humidity 100%, time 250min；Proofing period is 90min.
Comparative example is to use conventional steamed sponge cake, i.e. uses the steamed sponge cake of the rice of non-deproteinization dephosphorization treatment: method particularly includes:
Taking 90 parts of rice flour, vegetable oil 5 parts, white sugar 10 parts, leaven 8 parts, 50 parts of water, mix homogeneously, room temperature carries out fermentation process, sends out
Ferment 5h, then proofs in proofing box, proofs 90min, puts into steam box and cooks the conventional steamed sponge cake obtaining in comparative example.
The appearance of the steamed sponge cake of above example and the steamed sponge cake of comparative example, feel, mouthfeel compares and is shown in Table 1:
Table 1
Measure protein and phosphorus content in deproteinization dephosphorization powder material used by steamed sponge cake, the results are shown in Table 2:
Table 2 albumen and phosphorus yield result
| Sample | Protein content | Phosphorus content (mg/100g) |
| Comparative example | 8.1% | 136 |
| Embodiment 1 | 1.5% | 36 |
| Embodiment 2 | 1.0% | 30 |
| Embodiment 3 | 0.5% | 22 |
| Embodiment 4 | 0.8% | 31 |
Claims (10)
1. applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake, it is characterised in that: described deproteinization dephosphorization nutrient steamed sponge cake is pressed
Parts by weight meter, is made up of following raw material: deproteinization dephosphorization rice flour 60～90 parts, fish protein powder 0～10 parts, lactalbumin powder
0～10 part, dietary fiber 5～20 parts, Vegetable powder 1～10 parts, vegetable oil 0～5 parts, white sugar 3～10 parts, leaven 0.5～8
Part, water 50～150 parts.
One the most according to claim 1 is suitable for nephrotic's deproteinization dephosphorization nutrient steamed sponge cake, it is characterised in that: described meals
Food fiber is soybean dietary fiber, wheat edible fiber, Herba bromi japonici dietary fiber, fruit meal fiber, Jerusalem artichoke powder, Rhizoma amorphophalli powder, gathers
In glucose, resistant starch, resistant dextrin, chitin, chitosan, oligofructose, oligomeric isomaltose, cottonseed sugar, stachyose
At least one；Described Vegetable powder is dephosphorization Vegetable powder, for dephosphorization Herba Spinaciae powder, dephosphorization Radix Dauci Sativae powder, dephosphorization Herba Astragali Sinici powder, dephosphorization kind
Eggplant powder, dephosphorization mealy potato, dephosphorization Fructus Cucurbitae moschatae powder, dephosphorization white gourd powder, dephosphorization cucumber powder, dephosphorization sugar beet powder, dephosphorization celery powder, dephosphorization mountain
At least one in medicated powder, dephosphorization red date powder, dephosphorization Lotus root congee, dephosphorization asparagus powder, dephosphorization Thallus Porphyrae powder, dephosphorization mushroom powder；Described
Vegetable oil is Semen Maydis oil, Rice oil, Oleum Arachidis hypogaeae semen, Oleum Camelliae, olive oil, Oleum sesami, safflower oil, Oleum Helianthi, Oleum Brassicae campestris, little
At least one in wheat germ oil, Semen Lini oil, walnut oil；Described leaven is one or both in yeast, lactic acid bacteria.
One the most according to claim 1 and 2 is suitable for nephrotic's deproteinization dephosphorization nutrient steamed sponge cake, it is characterised in that: institute
State leaven for count by weight, yeast: lactic acid bacteria is the composite ferment of 1～6:1.
4. a processing method for applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake, its preparation method is:
Count by weight, take deproteinization dephosphorization rice flour 60～90 parts, fish protein powder 0～10 parts, lactalbumin powder 0～10
Part, dietary fiber 5～20 parts, Vegetable powder 1～10 parts, vegetable oil 0～5 parts, white sugar 3～10 parts, leaven 0.5～8 parts, water
50～150 parts, mix homogeneously, molding, put into fermenting case and carry out fermentation process, proof in proofing box after having fermented, put into
Steam box cooks and obtains deproteinization dephosphorization nutrient steamed sponge cake.
The processing method of a kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake the most according to claim 4, its feature
It is: described dietary fiber is soybean dietary fiber, wheat edible fiber, Herba bromi japonici dietary fiber, fruit meal fiber, Jerusalem artichoke
Powder, Rhizoma amorphophalli powder, polydextrose, resistant starch, resistant dextrin, chitin, chitosan, oligofructose, oligomeric isomaltose, Semen Gossypii
At least one in sugar, stachyose；Described Vegetable powder is dephosphorization Vegetable powder, for dephosphorization Herba Spinaciae powder, dephosphorization Radix Dauci Sativae powder, dephosphorization flower
Vegetable powder, dephosphorization tomato meal, dephosphorization mealy potato, dephosphorization Fructus Cucurbitae moschatae powder, dephosphorization white gourd powder, dephosphorization cucumber powder, dephosphorization sugar beet powder, dephosphorization celery
In vegetable powder, dephosphorization Rhizoma Dioscoreae powder, dephosphorization red date powder, dephosphorization Lotus root congee, dephosphorization asparagus powder, dephosphorization Thallus Porphyrae powder, dephosphorization mushroom powder extremely
Few one；Described vegetable oil is Semen Maydis oil, Rice oil, Oleum Arachidis hypogaeae semen, Oleum Camelliae, olive oil, Oleum sesami, safflower oil, sunflower seed
At least one in oil, Oleum Brassicae campestris, Semen Tritici aestivi germ oil, Semen Lini oil, walnut oil；Described leaven is in yeast, lactic acid bacteria
One or both.
The processing method of a kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake the most according to claim 4, described fish
The preparation method of meat egg albumen powder is: be raw material by freshwater fish, is first carried out with water, uses offensive smell of fish remover defishying, uses
Beater breaks into fish slurry, then adds protease in fish is starched and carries out proteolytic treatment, controls protein hydrolysis degree 6～12,
Again the fish after Proteolytic enzyme is starched and carry out high temperature enzyme denaturing process, then use ion exchange resin to enter in enzyme denaturing fish slurry after complete
Row desalting processing obtains fish protein liquid, is finally concentrated by fish protein liquid, is dried, obtains fish protein powder.
The processing method of a kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake the most according to claim 4, described de-
The preparation method of albumen dephosphorization rice flour is: with rice as raw material, first cleans with water, wears into Rice & peanut milk, then adds in Rice & peanut milk
Protease carries out proteolytic treatment, while carrying out before or after protease hydrolysis processes or processing with protease hydrolysis, adds
Enter lactic acid bacteria and carry out lactate fermentation process；Described lactic acid bacteria includes Lactobacillus, Streptococcus, Leuconostoc, bacillus bifidus
Belong to, at least one in the lactic bacteria strain of Pediococcus；Then the Rice & peanut milk after Proteolytic enzyme is centrifuged, washing, is dried place
Reason obtains deproteinization dephosphorization rice flour.
The processing method of a kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake the most according to claim 4, described
The design parameter that ferment case sets is as temperature 20～50 DEG C, humidity 50～100%, time 60～250min；Described proofing period is
30～90min.
9., according to the processing method of a kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake described in claim 6 or 7, it is special
Levy and be: described protease is neutral protease, alkaline protease, acid protease, pepsin, trypsin, Fructus Chaenomelis egg
At least one in white enzyme, bromelain, ficin, Ginger Protease, compound protease.
The processing method of a kind of applicable nephrotic's deproteinization dephosphorization nutrient steamed sponge cake the most according to claim 7, its feature
It is: the lactic acid bacteria of described addition is two in Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Pediococcus
Kind, the ratio of weight and number of two kinds of Pseudomonas is 1～10:1～10；The lactic acid bacteria of described addition is Lactobacillus, Streptococcus, bright string
In pearl Pseudomonas, Bifidobacterium, Pediococcus three kinds, the ratio of weight and number of three kinds of Pseudomonas is 1～10:1～10:1～10.
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| CN114601107A (en) * | 2022-04-01 | 2022-06-10 | 江苏新禾润世家食品有限公司 | Flavor type rice steamed sponge cake premixed flour, rice steamed sponge cake and preparation method of rice steamed sponge cake premixed flour |
| CN116585360A (en) * | 2023-05-24 | 2023-08-15 | 微康益生菌(苏州)股份有限公司 | Probiotic agent for improving chronic kidney disease and application thereof |
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