CN106722581B - Preparation method of health-care rice food blank with mushroom flavor - Google Patents
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Abstract
The invention provides a preparation method of a health-care rice food blank with mushroom flavor, which comprises the following steps: adding flavourzyme and glucose into mushroom raw materials for conditioning, curing by steam, and quickly cooling to room temperature; adding milk powder and natto powder, rolling, loosening Lentinus Edodes texture, adding rice slurry processed under ultrahigh pressure, casein, carrageenan and fructus Broussonetiae alcohol extract, and shaping after the gel property of the slurry is enhanced. The invention emphasizes the nutrition optimization of different food materials, highlights the leading effect of the characteristic flavor substances of the mushroom, improves the tissue structure and the taste of the product, embodies the characteristic flavor of the mushroom, promotes the improvement of the edible quality of the final product, and effectively combines the mushroom with the staple food base material to ensure that the product has good application prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a health-care rice food blank with a mushroom flavor.
Background
The mushroom not only has higher nutrition and health care value, but also has unique flavor, and is deeply favored by consumers. Has the characteristics of delicious taste, pleasant aroma, rich nutrition and the like. The development of edible fungi food is currently receiving more and more attention from researchers and business industries. For example, mushroom sauce and mushroom crisp chips are gradually increased, but most of the mushroom sauce and mushroom crisp chips are single raw material processed products, so that the audiences are few, the product variety distribution is narrow, the flavor, nutrition and functional components of mushrooms in the dietary structure of consumers are not fully embodied, and the characteristic flavor of some mushroom products is not obvious, such as mushroom bread; some mushroom products contain lignified components, which have poor water solubility, low quality and poor taste, such as mushroom cakes and the like. Therefore, mushroom-based food materials have not been effectively utilized in improving the dietary structure of residents in China.
According to the outline of Chinese food and nutrition planning (2014-2020), overweight and obesity caused by unreasonable dietary structure are prominent. The staple food is the most main food in the diet of residents, is the most basic food source for ensuring the physical health of the residents, plays an important strategic position in diet composition and nutrition improvement, and has obvious defect of nutritional singleness when being taken as one of two major systems of the traditional Chinese staple food. Therefore, promoting the nutrition diversification of staple food has great significance for improving the dietary structure of residents in China and promoting the physical health of the residents.
Disclosure of Invention
In view of the fact that the mushroom is used as the raw material to improve the nutritional value of the staple food and improve the nutrient intake condition of the staple food of residents, particularly the significance of protein, dietary fiber, trace elements and the like is extraordinary, the inventor provides a preparation method of a health-care rice food blank with mushroom flavor.
In order to achieve the technical object of the present invention, the inventors have diligently studied and studied through a large number of experiments, and finally obtained the following technical solutions: a method for preparing a rice food preform having a mushroom flavor for health care, comprising the steps of:
(1) raw material treatment: selecting mushroom raw materials, and cutting into pieces;
(2) flavor enzyme conditioning: adding deionized water to soak the raw materials, adjusting the pH value to be 6.0-7.1, adding 0.2-1% of flavourzyme and 0.5-1% of glucose by mass of the raw materials, tempering at 48-52 ℃ for 3-5 hours, draining water, curing mushroom steam, wrapping the mushroom in a plastic bag, and quickly cooling to room temperature by water spraying;
(3) rolling, kneading and stirring materials: putting the cured mushroom material into a rolling, kneading and stirring device, adding 20-25 g of milk powder and 5-8 g of natto powder into every 100g of mushroom raw material, and continuously rolling, kneading and stirring until the mushroom texture is loose;
(4) and (3) gel forming: adding 200-300 g of rice milk subjected to ultrahigh pressure treatment, 2-4% of casein, 8-10% of Arabic gum and 0.2-0.5% of fructus broussonetiae alcohol extract into every 100g of shiitake raw material until the gel property of the rice milk is enhanced until the mixture is formed.
Preferably, the method for preparing the rice food preform for health care as described above, wherein the shiitake raw material is selected from shiitake mushroom fruit body and/or shiitake mushroom stem.
Preferably, in the preparation method of the health-care rice food blank, the amount of the deionized water used for soaking the raw material in the step (2) is 4-8 times of the mass of the shiitake mushroom raw material.
Preferably, in the preparation method of the health-care rice food preform, the flavourzyme in the step (2) can be a conventional commercially available flavourzyme, such as compound flavourzyme of Novexin Biotech, Inc., and the enzyme activity is 1-2 ten thousand U/g.
Preferably, the preparation method of the health-care rice food blank comprises the following steps: ultrasonically extracting fructus broussonetiae with the fineness of 50-20 meshes by using edible alcohol under the conditions that the volume fraction of the edible alcohol is 80-86 percent, and the mass ratio of the material liquid is 1: 8-10, 320-380W of ultrasonic power, 43-46 ℃ of extraction temperature, 20-30 min of extraction time, carrying out centrifugal filtration, carrying out rotary evaporation concentration on filtrate to obtain paste, freeze-drying to obtain the papermulberry fruit alcohol extract, and crushing for later use.
Preferably, the method for preparing the green body of the health care rice food comprises the step (4) of coarse grinding rice and steaming for 8-13 min.
Preferably, the method for preparing the green body of the health care rice food as described above, wherein the technical parameters of the ultra-high pressure treatment step of the step (4) are as follows: the pressure is 300-350 MPa, and the time is 10-20 min.
Preferably, the method for preparing a green body of a health rice food as described above, wherein the gel of step (5) is formed and processed into a cake-like or cylindrical shape, and coated with honey and sesame.
The health-care instant food with the mushroom flavor of the invention endows the staple food product with the functions of nutrition and health on the basis of embodying the mushroom flavor, and meets the trend of modern consumption of nutrition, health and convenience for eating. Compared with the prior art, the preparation method of the health-care rice food blank with the mushroom flavor has the following advantages and remarkable progress: (1) the glucose is matched with the flavourzyme for tempering so as to effectively promote the release of the flavor components of the mushroom in the rice food, and the food quality is enhanced through the actions of Maillard reaction and the like in the microwave heating process at the later stage; (2) the rolling and kneading process promotes the loose and full texture of the mushroom material and the fusion of the milk powder and the natto powder, and improves the texture and the taste of the base material; (3) the blending of the casein, the Arabic gum and the papermulberry fruit alcohol extract improves the blank viscosity of the blank, improves the gel property and ensures that the blank has good expansion rate; meanwhile, the blending combination of casein and Arabic gum promotes the maintenance of the stability of a composition system of the blank, realizes the effective dispersion of milk powder and the papermulberry fruit alcohol extract, and has more delicate mouthfeel; meanwhile, the water binding capacity of the blank is improved, and the shelf life of the blank is prolonged.
Detailed Description
The following are specific examples of the present invention and further describe the technical solutions of the present invention, but the scope of the present invention is not limited to these examples. All changes and equivalents that do not depart from the spirit of the invention are intended to be included within the scope of the appended claims.
Example 1: preparation of papermulberry fruit alcohol extract
Crushing 1000g of fructus broussonetiae, sieving with a 50-mesh sieve, and ultrasonically extracting with edible alcohol under the conditions that the volume fraction of the edible alcohol is 80 percent, and the mass ratio of the feed liquid is 1: 10, ultrasonic power 380W, extraction temperature 45 ℃, extraction time 30min, centrifugation at 4000r/min, rotary evaporation and concentration of filtrate after filtration to paste, freeze drying to obtain 105.3g of alcohol extract, and crushing for later use.
Example 2: preparation of health rice food blank
(1) Raw material treatment: 2kg of selected mushroom fruiting bodies, dicing;
(2) flavor enzyme conditioning: adding deionized water 5 times the mass of the mushroom, soaking, adjusting pH to 6.6, adding flavourzyme (produced by Novexin Biotechnology Co., Ltd., enzyme activity of 1 ten thousand U/g) 10g of the raw material mass and glucose 10g of the raw material mass, tempering at 50 ℃ for 4 hours, draining water, curing the mushroom by steam, wrapping the mushroom by a plastic bag, and quickly cooling to room temperature by water spraying;
(3) rolling, kneading and stirring materials: putting the cured mushroom material into a rolling and kneading stirring device, adding 500g of milk powder and 160g of natto powder, and continuously rolling and kneading the stirring material until the texture of the mushroom is loose;
(4) and (3) gel forming: adding 6kg of rice pulp (rice is coarsely pulverized and steamed for 10min) processed under ultrahigh pressure (300MPa, 15min), 40g of casein, 160g of Arabic gum and 6g of fructus Broussonetiae alcohol extract, processing into cake or cylinder after the gel property of the pulp is enhanced until molding, coating honey and sesame, and aseptic packaging to obtain the product;
(5) it can be eaten after microwave heating for 5 min.
Example 3: without addition of glucose
(1) Raw material treatment: 2kg of selected mushroom fruiting bodies, dicing;
(2) flavor enzyme conditioning: adding 5 times of deionized water, soaking, adjusting pH to 6.6, adding flavourzyme (produced by Novexin Biotechnology Co., Ltd.) with a mass of 10g, tempering at 50 deg.C for 4 hr, draining, steaming Lentinus Edodes, wrapping with plastic bag, and quickly cooling to room temperature;
(3) rolling, kneading and stirring materials: putting the cured mushroom material into a rolling and kneading stirring device, adding 500g of milk powder and 160g of natto powder, and continuously rolling and kneading the stirring material until the texture of the mushroom is loose;
(4) and (3) gel forming: adding 6kg rice pulp (rice is coarsely pulverized and steamed for 10min) processed under ultrahigh pressure (300MPa, 15min), 40g casein, 160g acacia and 6g fructus Broussonetiae alcohol extract, processing into cake or cylinder after the gel property of the pulp is enhanced until molding, coating with Mel and semen Sesami, and aseptic packaging;
(5) it can be eaten after microwave heating for 5 min.
Example 4: non-tumbling mixing material
(1) Raw material treatment: 2kg of selected mushroom fruiting bodies, dicing;
(2) flavor enzyme conditioning: adding 5 times of deionized water, soaking, adjusting pH to 6.6, adding flavourzyme (produced by Novexin Biotechnology Co., Ltd.) with a mass of 10g and glucose with a mass of 10g, tempering at 50 deg.C for 4 hr, draining off water, steaming Lentinus Edodes, wrapping with plastic bag, and quickly cooling to room temperature by water spray;
(3) mixing materials: adding 500g of milk powder and 160g of natto powder into the cured mushroom material, and stirring and mixing uniformly;
(4) and (3) gel forming: adding 6kg rice pulp (rice is coarsely pulverized and steamed for 10min) processed under ultrahigh pressure (300MPa, 15min), 40g casein, 160g acacia and 6g fructus Broussonetiae alcohol extract, processing into cake or cylinder after the gel property of the pulp is enhanced until molding, coating with Mel and semen Sesami, and aseptic packaging;
(5) it can be eaten after microwave heating for 5 min.
Example 5: without adding casein and acacia
(1) Raw material treatment: 2kg of selected mushroom fruiting bodies, dicing;
(2) flavor enzyme conditioning: adding 5 times of deionized water, soaking, adjusting pH to 6.6, adding flavourzyme (produced by Novexin Biotechnology Co., Ltd.) with a mass of 10g and glucose with a mass of 10g, tempering at 50 deg.C for 4 hr, draining off water, steaming Lentinus Edodes, wrapping with plastic bag, and quickly cooling to room temperature by water spray;
(3) rolling, kneading and stirring materials: putting the cured mushroom material into a rolling and kneading stirring device, adding 500g of milk powder and 160g of natto powder, and continuously rolling and kneading the stirring material until the texture of the mushroom is loose;
(4) molding: adding 6kg rice pulp (rice is coarsely pulverized and steamed for 10min) processed at ultrahigh pressure (300MPa, 15min) and 6g fructus Broussonetiae alcohol extract, processing into cake or cylinder with loose texture, coating with Mel and semen Sesami, and aseptically packaging;
(5) it can be eaten after microwave heating for 5 min.
Example 6: no addition of flavoured enzyme glucose, no tumbling and mixing material and no addition of casein and gum arabic
(1) Raw material treatment: 2kg of selected mushroom fruiting bodies, dicing;
(2) curing: adding deionized water with the mass 5 times of the mushroom to soak for 4 hours, draining, curing the mushroom by steam, wrapping the mushroom by a plastic bag, and quickly cooling to room temperature by water spraying;
(3) mixing materials: adding 500g of milk powder and 160g of natto powder into the cured mushroom material for stirring;
(4) molding: adding 6kg rice pulp (rice is coarsely pulverized and steamed for 10min) processed at ultrahigh pressure (300MPa, 15min) and 6g fructus Broussonetiae alcohol extract, processing into cake or cylinder, mixing, coating with Mel and semen Sesami, and aseptic packaging;
(5) it can be eaten after microwave heating for 5 min.
TABLE 1 comparison of the detection indexes of the samples of the examples
Note: the above values are the average of 6 sampling determinations.
TABLE 2 sensory index evaluation of samples of the examples
Note: the above values are the average of 6 sampling determinations.
The quality and structure characteristics of hardness, chewiness, recoverability and the like are key indexes for inspecting the edible quality of rice food, and the sensory evaluation is the most direct index for evaluating the edible quality. Tests show that 1-octen-3-ol, 3-octanone, 2-octen-1-ol and flavour development nucleotide disodium are main indexes for inspecting the flavor and taste of the product. The indexes of hardness, chewiness, recoverability, flavor substances (1-octene-3-alcohol, 3-octanone and 2-octene-1-alcohol), flavor substances (I + G) and the like of the finished product are measured, and the method obtains effective composition configuration and characteristic process through scientific experimental optimization, improves the tissue texture and taste of the product, embodies the characteristic flavor of the shiitake mushroom, promotes the improvement of the edible quality of the final product, and effectively combines the flavor with staple food base materials to ensure that the product has good application prospect.
Claims (6)
1. A preparation method of a health-care rice food blank with mushroom flavor is characterized by comprising the following steps:
(1) raw material treatment: selecting mushroom raw materials, and cutting into pieces;
(2) flavor enzyme conditioning: adding deionized water to soak the raw materials, adjusting the pH value to be 6.0-7.1, adding 0.2-1% of flavourzyme and 0.5-1% of glucose by mass of the raw materials, tempering at 48-52 ℃ for 3-5 hours, draining water, curing mushroom steam, wrapping the mushroom in a plastic bag, and quickly cooling to room temperature by water spraying;
(3) rolling, kneading and stirring materials: putting the cured mushroom material into a dynamic rolling and kneading device, adding 20-25 g of milk powder and 5-8 g of natto powder into every 100g of mushroom raw material, and continuously rolling, kneading and stirring the material until the mushroom texture is loose;
(4) and (3) gel forming: adding 200-300 g of rice milk subjected to ultrahigh pressure treatment, 2-4% of casein, 8-10% of Arabic gum and 0.2-0.5% of fructus broussonetiae alcohol extract into every 100g of shiitake raw material until the gel property of the rice milk is enhanced until the mixture is formed;
the papermulberry fruit alcohol extract is prepared by the following method: ultrasonically extracting fructus broussonetiae with the fineness of 50-20 meshes by using edible alcohol under the conditions that the volume fraction of the edible alcohol is 80-86 percent, and the mass ratio of the material liquid is 1: 8-10, 320-380W of ultrasonic power, 43-46 ℃ of extraction temperature, 20-30 min of extraction time, carrying out centrifugal filtration, carrying out rotary evaporation concentration on filtrate to obtain paste, freeze-drying to obtain a papermulberry fruit alcohol extract, and crushing for later use;
the technical parameters of the ultrahigh pressure treatment step in the step (4) are as follows: the pressure is 300-350 MPa, and the time is 10-20 min.
2. The method of preparing a rice-based food material preform for health care according to claim 1, wherein said mushroom material is selected from a mushroom fruit body and/or a mushroom stem.
3. The preparation method of the rice food preform for health care according to claim 1, wherein the amount of the deionized water used for the raw material for soaking in the step (2) is 4-8 times of the mass of the raw material for shiitake mushrooms.
4. The method for preparing a green body of a health rice food according to claim 1, wherein the enzymatic activity of the flavourzyme in step (2) is 1 to 2 ten thousand U/g.
5. The method for preparing a green body of a health rice food according to claim 1, wherein the rice milk of the step (4) is obtained by coarsely pulverizing rice and then steaming for 8-13 min.
6. The method of preparing a green body of a health rice food according to claim 1, wherein the gel of the step (4) is formed and processed into a cake-like or cylindrical shape, and is coated with honey and sesame.
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| CN109666566A (en) * | 2019-01-31 | 2019-04-23 | 北京二锅头酒业股份有限公司 | A kind of liquor production process using solid state fermentation |
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| US20130224368A1 (en) * | 2010-03-04 | 2013-08-29 | Xianmin Guan | Mushroom food article and method of making the same |
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